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Miniature French Macaron Cake

A couple days ago I shared a picture of one of my old macaron cakes from 2011 on Instagram, way before Youtube and when the name of my shop was still "Glossy Apple Designs" and seeing as there was no tutorial for this cake and that I was on such a "French Macaron streak" this week, I decided to post a new and more modern version of a French macaron cake.

My older version had layers of sponge and apparently no cream, unless the filling was either the yellow or pink, I honestly can't remember. It was covered in frosting and decorated with two shades of pink macarons.

In case you missed it, this was picture I shared of my older French Macaron cake.

Plus a few more.

My new French Macaron Cake:

This one has four layers of vanilla sponge, cream and lemon curd. It's covered in mint coloured frosting and decorated with a dripping glaze of "pink chocolate", purple French macarons and sprinkles all around the bottom edge.

I used real ceramic plates to display both the cakes and slices which include a metal fork. All pieces are safely attached to the plates.

I used wire to secure the macarons to the cake; both to avoid the pieces moving while baking and to add strength, seeing as they are sticking out quite a bit from the cake.

If you watched my tutorial and wondered if you had to use wire, the answer is: not if you don't want to. It's not necessary, but I like to make sure they stay in place.

If you decide not to use wire, you have to make sure that the edges of the macarons aren't pointy and that the frosting is firm enough to hold the macarons in place while curing in the oven. When baking, polymer clay has a tendency to soften slightly before it hardens, so you have to make sure it all stays in place when this happens.

Another matter I wanted to address was the making of the macarons themselves.

In the tutorial, I pre-baked the lids so it was easier to assemble them later. Of course you can also assemble them uncured, as long as you are very careful not to squish them and ruin the shape and texture. But you MUST bake them and let them cool down before adding them to the cake, or you won't be able to push them down.

Letting them cool down is also a must, for when polymer clay is still hot/warm, it's very fragile and brittle and may crack while handling it.

You can watch my tutorial below:

My miniature French macaron cake is available for purchase in my Shop.

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