Honeycomb Cupcakes Centerpiece Recipes

Steps:

• COMBINE flour and salt in large bowl. Beat shortening, sugar and vanilla in separate large bowl with electric mixer on medium speed until blended. Beat in egg yolks and orange juice. Gradually stir in flour mixture to form a soft dough. Divide dough into 4 equal pieces, shaping each into a disk. Wrap in plastic wrap. Chill 4 hours or overnight.
• HEAT oven to 350 degrees F. Line baking sheets with parchment paper. Roll out dough, one piece at a time, to 1/4-inch thickness on floured surface.* Keep remaining dough chilled until ready to use. Cut out a total of 24 cookies, using the 2 largest cookie cutters 4 times each and the 8 remaining cookie cutters 2 times each. Bake on prepared baking sheets, 16 minutes for small cookies, 18 minutes for large cookies, or until edges begin to brown and centers are set. (Group similar size cookies on same baking sheet for even baking.) Carefully slide baked cookies on parchment paper onto work surface. Cookies may be fragile while warm. Cool completely.
• STIR powdered sugar and meringue powder in large bowl until combined. Add water. Beat with electric mixer on medium-high speed until stiff peaks form, about 5 to 7 minutes. If necessary, add additional powdered sugar or water to reach the desired spreading consistency. (Keep frosting covered with damp cloth to prevent hardening.) Reserve one of the smallest size cookies for later use. Spread icing over remaining cookies, immediately topping with decorator sprinkles.
• PLACE one of the largest size cookies on decorative platter to begin assembly. Spoon about 1 tablespoon remaining icing onto center of cookie. Repeat to stack additional 22 cookies on top, by decreasing size, rotating each cookie slightly to stagger points of stars. To complete decoration, hold reserved small cookie by its edges and coat both side with frosting. Decorate as desired. Stand upright on top of tree, securing with a small dab of icing. Let stand until icing is firm.

Steps:

• For the Support Stand: Using an offset spatula, spread a 1/4-inch-thick layer of bittersweet chocolate over the textured side of a dish mat, being sure to spread it all the way to the edges. Roll the mat into a tube and let the chocolate set. When it has set, carefully peel the mat away from the chocolate. Using a sharp, hot chef's knife, trim the edges so they are even. Set aside
• For the Base: You will need to two bases for the centerpiece. Place an acetate or parchment sheet on your work surface with the long side facing you. Using an offset spatula, spread about a 1/4-inch-thick layer of white chocolate onto the acetate sheet. Wait until the chocolate sets. Place another dish mat on top of the white chocolate. Using an offset spatula, spread a layer of bittersweet chocolate over the mat. Allow the chocolate to set. Carefully peel the mat away from the chocolate, creating a white base with dark dots. Repeat to make another base. Use a sharp chef's knife to cut a circle from one of the bases, 2 inches larger than the diameter of whatever you will be placing on the pedestal.
• Set the large base on a flat tray. Use a generous amount of chocolate to glue the circular base to one end of the support stand tube. Use more chocolate to glue the other end of the support stand tube to the other, larger base. Be sure the chocolate has set completely and the stand is sturdy before you set anything on top of it.
• If you would like to use a potato masher or a slotted spatula, first place an acetate or parchment sheet on the work surface, then place the utensil on top of the paper. Using an offset spatula, spread a layer of white chocolate over the utensil (filling the holes) and onto the acetate sheet. Carefully, lift off the utensil. Allow the chocolate to set then use an offset spatula to carefully spread a layer of dark chocolate over the white chocolate texture. Allow the chocolate to set. Use a sharp knife or cutter to cut the chocolate into interesting shapes.
• Use these same techniques for any other textured mat and create more interesting pieces for the centerpiece.
• To assemble the centerpiece, use the chocolate to glue the various shapes into place. Use your eye as a guide to create an interesting design. A nice thing to do is to place a cake on the stand and distribute petit fours around the base of the centerpiece. You can also decorate with fresh fruit to add color.
• How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with white paper liners.
• Make the cake mix according to package instructions, substituting the milk for water. Pour the batter into the lined muffin tins and bake until golden and a toothpick inserted in the center comes out clean, about 12 to15 minutes. Remove the tins from the oven and let them cool completely on a wire rack.
• In a large bowl, using a hand mixer, beat the frosting with enough confectioners' sugar to create a stiff consistency. Divide the frosting among 4 bowls. Color 1 with blue, 1 with red, and 1 with green, leaving 1 white.
• When the cupcakes are cool, drop each into a picket fence liner.
• Fit 4 pastry bags with large star tips and fill each with a different color. Pipe a swirl of frosting onto 6 cupcakes with 1 color. Repeat with remaining cupcakes and colors. Arrange them on the cupcake tree, alternating colors and top with nonpareil sprinkles.