Sunday, 4 November 2012

Butterfly Brownie - A new glamorous brownie design


You know, I had no intention of making these, they weren't some long thought out and planned design that I'd had in my head for ages and agonised over getting just right, these just sort of happened on their own, when I was practising making some butterflies and just happened to have a tray of brownies nearby.

After making these butterflies, I decided that they were too small and made some bigger ones and then decided that the bigger ones were too big and reverted to using these ickle bitty ones. The butterflies need to have a day to harden so that their wings can set and it is a good idea to bake the brownies a day before you stamp them out, so that they cut better.


Making and Cutting the Brownies
I always use this recipe from the Hummingbird Bakery cookbook for making any brownies that I want to stamp out shapes from. It make a deliciously dark, fudge dense brownie that cuts out easily without too many crumbs. It is best if you leave it for about 24 hours before cutting out the shapes and if you the weather is warm, you may want to put it in the fridge for 30 minutes or so before cutting.

I find i get better result if I turn the slab of brownies brownies upside down before cutting them out. Remember as well, before cutting, to check that the cutter you are going to use is a good size for whatever mould you are using for the fondant. (see below for the equipment I used)


Making the Butterflies

What you need
Butterfly Cutter / Embosser (Patchwork cutters)
Pink petal or gum paste
Sugarcraft cutter or cutting wheel
A little vegetable fat (trex)
Piece of stiff cardboard and greaseproof paper
A little edible glue or piping gel to attach it later

The butterflies are cut out using a butterfly cutter from the Patchwork Cutters Butterflies, Ladubirds and Bees set. When I bought these the man in the shop said to me that these are not cutters - they are embossers and this is partly true. If you roll out your gum paste really thin, the patchwork cutter will cut through the paste, in practice I find my paste is usually part cut, the cutters are good value for money and I like the effect they give, so I think they are worth a little extra effort.



1. Grease your board with a little vegetable fat to  prevent the paste form sticking (Or use cornflour if you prefer)

2. Roll out your petal or gum paste really thin. I use the 9" rolling pin from Wilton with the pink guides attached.

3. Use the patchwork cutter to emboss / cut the sugar paste. This is one of the medium sized butterflies from the kit








4. If the cutter hasn't cut all the way through the sugar paste, use a cutter or cutting wheel to cut out the shape.

5. Gently lift each side of the butterflies wing from the outside inwards to release from board





6. Fold the cardboard into a V shape and line with greaseproof paper.

7. Carefully lift the butterflies and gently lay them onto the V shape. Make a few more that you need, as the chances are, one will break somewhere along the way







Moulding the Fondant

What you need
Purple sugarpaste or fondant (Amethyst Regalice by Renshaws)
Piped roses mould (Karen Davies)
A little trex
A cookie cutter that works with the mould you are using

Moulding is one of those things, where some days your luck is in and other days, not so much. Today was a good day for me and even using plain fondant (rather than modelling or gum paste) these just popped right out of the moulds for me. It was rather cool in my kitchen, so that probably helped. If you are not having such a good day, then check out Karen's moulding video here for some tips. If all else fails and you don't have, or want to use lustre or modelling paste, just pop the mould with the fondant in it into the freezer for about 15 minutes. It is then guaranteed to pop right out, you will though need to leave it for about a day to thaw and dry out a bit afterwards.

1. Make a ball of fondant a bit bigger than a walnut and need it a little till smooth

2. Rub a little vegetable fat between your palms

3. Roll the fondant ball between your palms so that it is lightly coated in the vegetable fat to stop it sticking

4. Turn the mould over and flex the mould to pop the moulded fondant out




5. Use the same cookie cutter you used to cut out the brownies to cut the moulded fondant to the shape.










Finally assemble all your bits together. Start with the brownie bottom side up, spread with a little edible glue or piping gel and gently press the moulded fondant on top. Finally attach the butterfly. You kind of need to push his or her little bottom into the fondant to get then to sit at a nice angle.

Happy Baking and Decorating!



That's all for today
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