Beauty and the Beast is my most beloved of the classic Disney movies. The music, the choreography, the characters, her dress, his giving her a library as a gift ... it's all so wonderful.
I've loved it since I was a little girl, and I'm so excited to see the new live version with Emma Watson. This was the opening weekend for the movie, and although I wasn't able to go see it yet, I did make a cake to celebrate...
This is my first three-tiered cake, and I just love how regal it looks. Just like a princess should. The cake is lemon poppyseed, filled with lemon curd, and frosted with lemon buttercream (similar recipe posted here). For the bottom tier, I dragged an icing spatula through the buttercream to create the simple texture. On the middle tier, a medium-sized ruffle tip to pipe all the ruffles, and on the top tier, a small open star tip to pipe the swags and rosettes.
A few years ago, I bought a teacup and teapot cookie cutter, with no plan of how I might someday use them, but I liked them, and enjoyed having them in my collection for future use. And as it turns out, they were perfect for creating Mrs. Potts and Chip. Using white gum paste, I cut two of each shape, and then placed them on top of each other, sealing the edges with a few drops of water, and a popsicle stick in between the layers to insert into the cake later. With a sharp knife, I cut the little chip out of Chip. After letting them dry for a few minutes on parchment paper, I added a few more bits of gum paste to Mrs. Potts to create a little ruffle around her lid. And then, I just used a small paintbrush, a few drops of vodka, and gold and silver luster dust to add lots of shimmer. For the finishing touches, I used a black edible marker for their eyes, eyebrows, and mouths, and dry-brushed luster dust in pink and purple for Mrs. Potts' makeup. Aren't they so cute?
The rose was much quicker to make with some gum paste I tinted with red gel food coloring. I recently bought this little rose cutter on Craftsy, and it really makes making roses so much easier. I used to cut a bunch of little circles, lay them out in a row, and roll them up to make roses, but this simplifies the process, especially if you need to make a whole bunch. After making the rose (and the single petal that falls), I let it dry on some crumpled tin foil to give it the shape I wanted, and then brushed the whole thing with silver luster dust and a few drops of vodka to make it sparkle.
This cake was so much fun to make, and I just love how magical it turned out. And of course, even more fun, was getting to eat lemon cake.
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