This weekend I was working of a cake for a friend’s daughter. Lexi was turning four and was having a princess party. And what princess party is complete without a tiara?
Once I settled on the cake (tier one was silvery glitter and tier two was a glittery pink), I was off to work on the tiara. After some google searching and the help of a friend’s sister who is a pastry chef, I abandon my original plans to do the tiara in royal icing in favour of white chocolate.
The tiara was actually a lot easier to make than I anticipated. This is definitely a project I would do again.
I found a template on the internet. What did we do before google??
I trimmed up the template so it was easier to work with.
The I found a nice round “base” to work on. This canister worked perfectly.
So perfectly that it even had it’s own “feet” to prevent it from rolling. Tape your template to your base and then tape a sheet of wax or parchment paper over the template.
You can certainly temper your own chocolate but… I preferred to use merkins. I melt mine in the microwave. To melt safely, heat for 30 second intervals, stirring in between. Once you reach the right consistency, let it sit for a few minutes to cool slightly so the chocolate isn’t as runny. You kind of have to do this part by feel. Then place in a pastry bag and pipe on the parchment following the template. After I was done piping, I put the mold in the freezer for a few minutes to harden up. From there it easily removes from your base.
The off white of the chocolate was nice but I went one step further and dusted this tiara with silver luster dust. It was very pretty and Lexi’s mom didn’t even believe it was handmade at first.
Hmmm…. wonder if I am too old for a princess birthday party?