#misswondersmith

[feralchaton]

CARAMEL MAGNOLIA BUNDT CAKE

[septembergold]

"In real life, daffodils are NOT edible… but in this fantasy pie, they certainly are! These lovely beauties are handmade out of wafer paper and are 100% safe to eat (if you so choose.) They take a while and some patience to make (and are completely optional) but the process can be enjoyable and relaxing if you allow it to be!"

[moved2024]

Blueberry Spruce Cookies

Recipe (Misswondersmith)

The Edible Cicadas

white candy melts

piping bag or squeeze bottle with a very fine tip

toothpick

matcha powder

cocoa powder

marzipan

vodka

gold luster dust

edible transparent sheet (see below for recipe if you’d prefer to make them yourself, or buy here.)

Directions:

First, make the edible transparent sheet. You’ll need to make this a day ahead of time as it will dry overnight.

Melt some of the white candy melts and stir in a bit of matcha to make a light green color. Transfer to a squeeze bottle or piping bag.

Cut a small piece of your transparent sheet and pipe on the wing design. I find it helpful to print off an image of a cicada, then place some waxed paper over the top of it, and then place the edible sheet on top of that. You’ll be able to see the lines as guides through the papers.

Once you’ve piped the wing designs, very carefully cut them out with sharp scissors, being careful not to smudge or smear the white chocolate. Keep all of the wings attached, leaving a bit of un-decorated edible film between them.

Knead a bit of matcha powder into your marzipan to the desired color of green. Break off a small piece (a little bigger than a marble) and roll it into a log. Pinch the top to form the head and taper the bottom to make a pointed abdomen. Use the toothpick or another tool to create the indentations in the abdomen. You can add little eyes with a small bit of brown marzipan, made by mixing cocoa powder into it.

Flatten the thorax (upper part below the head) of the body just a bit, and place your wings on top. Take a small amount of green marzipan and form it into a disc, then place over the wings to secure them in place. Use a toothpick to add indentations where appropriate.

Decorate your cicadas by mixing a small amount of vodka or extract (I used almond) with some cocoa powder to create a thin paint. Paint this around the eyes, and in the indentations on the body. Then do the same with gold luster dust and use that to highlight anywhere on the body and wings that you think needs it. Let dry while you bake your cookies.

Spruce Matcha Shortbread

Note: This makes a fairly small batch of cookies, while the frosting recipe and recipe for edible sheet make more. You may want to double this batch to use up all of the other components.

1 Tbs. spruce needles

2 tsp. matcha powder (optional - gives a more greenish color and rich flavor)

zest of 1 lemon

1/2 c. cornstarch

1/2 c. icing sugar

1 cup sifted flour

4 c. butter

Directions:

Finely grind your spruce needles in a spice grinder. Add a bit of the icing sugar to the mixture and grind until you get a fine paste.

Sift the matcha, cornstarch, icing sugar, and flour into a bowl. Add the spruce needle mix, lemon zest, and the butter and mix with your fingers or a wooden spoon until it is thoroughly mixed.

Roll the dough out 1/4” thick and cut into shapes. Place on an uncreased cookie sheet and bake at 300F for 15-20 minutes. Let cool on the pan, then remove with a spatula.

Lapis Blueberry Icing

1 Tbs. spruce needles

1/3 c. blue cornflower petals

2 Tbs. granulated sugar

1/2 c. blueberries (fresh or frozen and thawed)

1/2 tsp. baking powder

3 c. icing sugar

edible gold leaf, optional

Directions:

place the cornflower petals and the spruce needles into a spice grinder and grind them as fine as you can. Add in the granulated sugar and continue grinding, scraping down the sides occasionally. (The texture of the sugar helps everything break down more.) Keep grinding until you have a fine powdery paste.

Add the paste and the blueberries to your blender, along with the baking powder. Blend until very smooth. The coloring in blueberries is pH sensitive, so adding a bit of baking powder keeps it blue. It’s not enough to taste in the finished frosting. If you’d prefer a more purple tone, you can add some lemon juice instead!

Pour this mixture into a bowl and whisk in powdered sugar until you reach the desired consistency. You’ll need about 2 1/2 cups.

Ice your cookies and sprinkle with a bit of edible gold leaf if you’d like. It’s easiest to do this by prodding at the sheets with a food-safe paintbrush (dry), then very very gently tapping the surface of the brush on the frosting while it is still wet. Once the gold is in place, place a completed cicada on top before the frosting sets.

[keepingitneutral]

‘Moss Cake,’ The tactile pleasure of a mossy green layer cake.

Ingredients:

1 1/2 c. shortening or unsalted butter, at room temperature

1 1/2 c. sugar

6 eggs

2 tsp. vanilla

4 Tbs. lemon juice

zest of two lemons

2 c. nettle puree (or spinach puree) - see below

4 c. flour

4 tsp. baking powder

1/2 tsp. salt

Directions:

Preheat your oven to 325F and prepare 2 (9”) cake pans and 1 smaller pan (any shape) by lightly greasing and dusting with flour. Cut out a circle of parchment paper to fit the bottom and grease it as well.

In a large bowl, cream the shortening and the sugar. Add the eggs, one at a time, until they are well combined. Add the vanilla, lemon juice, and lemon zest and mix well. Add the nettle puree.

In another bowl, sift the flour, baking powder, and salt. Mix well, then mix into the nettle mixture.

Pour into baking pans and bake until a toothpick inserted in the center comes out clean, or about 25 minutes.

Ingredients:

1 c. shortening or butter, at room temperature

1/4 tsp. salt (if using unsalted butter or shortening)

1 Tbs. ground fresh Douglas Fir needles

1 1/2 Tbs. grapefruit juice

4-5 cups powdered sugar (1 lb.)

Directions:

Cream the shortening, salt, and fir needles until smooth and creamy. Add 4 cups powdered sugar and mix at low speed until incorporated to make a stiff dough.

Add the grapefruit juice and mix until smooth. Assess the consistency and add more powdered sugar or grapefruit juice as desired.

To ice and decorate the cake, first allow it to cool completely. With a long bread knife, trim the tops of the cake so that they are flat. Place one cake onto a serving plate and place strips of waxed paper around the cake for easier clean up later.

Spread a layer of frosting over the top of the cake, then carefully set the other cake on top. At this point it can be helpful to place the cake in the fridge for an hour or so for it to firm up. Meanwhile, crumble the scraps from the tops of the cake and the smaller extra cake into coarse crumbs using your hands or a food processor.

Spread the rest of the frosting over the entire cake and press the crumbs into the surface to look like moss. Remove the strips of waxed paper and serve!

Notes:

1. To make stinging nettle puree, pick off all of the leaves (wear gloves!), then boil them for a couple of minutes. Strain and immediately plunge into an ice bath to cool. Puree the cooked leaves into a smooth paste in your blender - you may need to add 1 Tbs. of water to get them to grind properly. To make a spinach puree, just blend raw baby spinach leaves in the blender with enough water to get them to form a smooth puree.

2. Make sure to note the lower baking temperature of this cake. Baking it at a lower temperature for longer helps it retain the fresh green color.

3. If you are unable to forage or purchase stinging nettle, spinach works just as well! And don’t worry about your cake tasting like salad - the green veggies add a very subtle flavor that is accented nicely by the bright citrus. You’ll barely notice them.

Credit: Miss Wondersmith

[allsoulspod]

We have a new dream: to join our favorites from @adiscoveryofwitchestv for a magically delicious spread somewhere, someday, in an enchanted forest. Of course, @misswondersmith would be there, too. . One of the things we love about this post especially is its caption and sentiment: if you seek magic, you CAN create your own. You do NOT have to wait for it to come to you. #WeAreAllSouls . One of our favorite and most enchanting accounts, you’ll love the visual (and gustatory!) feast that she offers up. Definitely give her a wee keek. 💜 . #Repost @misswondersmith ・・・ I think there is something deep down in all of us that wants to escape to the woods and stumble upon a faerie supper and an evening of living in an ethereal, enchanted state. I know I certainly have those impulses. I desperately wanted to know how to find that kind of magic and it took me a while but then it eventually smacked me right in the face: I just had to make it myself. Since then, I have dedicated my life to finding ways to share the same sort of wonder and magic that I have always hoped to find. I have become the fairy hostess in the woods with a table spread with foraged delights. I have become the deep-sea siren sharing bites of delicacies rescued from shipwrecks. I'm just a normal, regular person... and yet, these are the ways I found to be truly magical. (And in the immortal words of Terry Pratchett: "It doesn't stop being magic just because you know how it's done.") Every event I do feels absolutely magical to me. Every wonder-filled smile of a guest wandering into a forest clearing or descending down into a cave fills me in a way I can't quite put into words. Knowing that these events are a gift to my guests just makes them even better. It seems the more magic I share, the more I see. This photo is from my event "Moss Gazing." You can see more of my events at thewondersmith.com/events What kind of fairy feast do you daydream about? . ✨✨✨ . #fairyfeast #mossgazing #fairysupper #wildtable #tablescape #wildcrafted #foraged #mossy #moss #fortheloveofmoss #secretevent #surpriseevent #betterthanapopup #fairy #faerie #enchantedliving #thewondersmith #misswondersmith https://www.instagram.com/allsoulspod/p/BvALFQhnuZo/?utm_source=ig_tumblr_share&igshid=oao1px58llxs

[thevelvetlotus]

🌿Aren’t these the most precious cupcakes you have ever seen?! They were created by the MOST magical @misswondersmith 💫 If you aren’t following her yet, well, what’s wrong with you? Her creations look like they were taken straight out of a place of pure fantasy. And I love her instructions, as she makes everything sound so accessible for those of us who aren’t as crafty in the kitchen. I’m in love with everything she’s created and she is a beautiful soul to boot! So go give her a look~see, I promise you won’t be disappointed!🌿 #misswondersmith #kitchen #kitchenwitch #culinarymagic #magic #love #inspiration #mustsee #amazing #beautiful #goddess https://www.instagram.com/p/BsnMKXggr4g/?utm_source=ig_tumblr_share&igshid=1tnsy1m46tzd

[moonandspoonandyum-blog]

Food Talk Series 04: An Interview with Miss Wondersmith of The Wondersmith

Meet Miss Wondersmith . . .