In the kitchen I played again, this time attempting to create something playful for a 6-year old going on 7. My friend’s daughter celebrated her birthday this past week, and I offered to make the treats. My friend showed me a picture of unicorn cupcakes, unicorns being “all the rage” these days for the kiddos. Although I hadn’t attempted anything like it, I said, “Sure, I can do that!”
Away we went.
Of course, I must say “we” because I did not pull this off on my own...community coming to the rescue yet again. I had to make fondant for the first time to shape the unicorn horns and ears, as well as tie-dye frosting for the first time, too. After some internet research, I had a plan. Here’s how these edible, sweet unicorns came to life.
This was the creation of fondant. Although the recipe claimed that it would be a messy experience, I should have trusted the words a bit more. Melting marshmallows, adding heaps of confectioner’s sugar, and kneading it all together left us gooey and full of laughs. Thanks to all who cut open bags of sugar, scraped the mess off our hands, and a special “Thank you!” to the saint who cleaned up the sticky remnants when we only had 6 minutes left to get to our new class on the Gospel of John!
The next afternoon, I ventured to create tie-dye frosting in bright colors. This involved making icing, dividing it up and coloring it vibrantly, then placing it in a piping bag in thirds. Finally, squeeze away!
Lastly, the belles of the ball, the unicorns! Fondant was much harder to work with and much more unwieldy than expected. You can see how the “slimy substance” became more solid overnight and with—yes!—more sugar. This got rolled out and shaped into horns and ears. Jackie was an inspired co-decorator!
What fun it was to create these little mythical, magical monsters. And when I saw the recipient’s reaction, “Oh wow! These are beautiful!” the effort was well worth it!
Let us walk in the holy presence.
