Woodland Toadstool macarons its giving fairy queen vibes

 

I was so excited by the technique I used to make the cottage rose macarons in my last post I decided to keep on going and make something even more whimsical and magical and that's how these woodland toadstool macarons came to be.

How adorably cute are they, and look at the perfect shiny shells! I am smitten with this technique. It's the opposite of textured macarons and I love it to bits.

I made a YouTube video <click here> that's only a few minutes long so you can watch the piping technique. Honestly I am mesmerised by the way the piped mixture falls back into the shells and can watch it endlessly. Once they are piped they look like beautiful necklace pendants sitting on a tray.

The secret to shiny macron shells that withstand the wet on wet piping technique is a recipe with the right consistency, not all recipes will work. My recipe is an Italian Meringue base that I have personally tried, tested and tweaked for 15 years. It was used commercially in my cafe and was no fail time after time for thousands of macarons. You can get it for free <HERE>

and if you know me you know I haven't stopped here. I have a few more designs floating around in my head that I have to try before I move on. If you make your own batch up make sure to tag me on instagram so I can see how they work out 👀

I filled these macarons with a whipped pistachio ganache that is so yummy you can eat it with a spoon, I've included quick instructions at the end of the post below.

Happy Baking

xx Linda 

Shopping links   

(may have affiliate links which may earn me commissions and contribute to the running of this blog):

Red Food Powder like <AMERICOLOR RED CLICK HERE FOR LINK> I prefer a powder for red as you need to use so much gel food colour it impacts the batter consistency.

Green food colour - any gel type can be used as only a drop is needed I used moss green. You only need a drop or 2 for the soft hue I achieved.

Pistachio Cream - I picked mine up at Costco her is an online link <PISTACHIO CREAM AMAZON> You can make your own or buy any brand you like. Or you can use just white chocolate ganache without adding the pistachio cream to save money.

I piped my ganache with a Wilton piping tip - 4B <link to set of 4 piping tips>

RECIPE INSTRUCTIONS/LINKS

You can get the recipe from my last post where I made wet on wet cottage core rose macarons <CLICK HERE FOR MACARON RECIPE>.

PISTACHIO GANACHE - I filled the woodland toadstool macarons with a decadently delicious whipped pistachio white chocolate ganache. Mix 3 parts white chocolate to 1 part cream (ie 300g (10+5/8oz) white chocolate to 100g (3+5/8oz cream)) heat in microwave for 2 minutes on high, cool/set, whip in a mixer and then and mix in 1 part pistachio cream (ie 100g (3 5/8 oz))

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.

Linda Mccubbin is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US in 2011 (under my previous name Linda Vandermeer).

Woodland party cake

I can not believe how long it has taken me to share all these pictures of the sweet woodlands party cake. I made it almost a year ago for my niece's 10th birthday. It is approx 6" by 6" high.

At the time I was playing around with some freeze dried fruit powder and I painted the cake with a mix of powdered raspberry mixed with rose spirits, lemon powder and some gel food colours.

I love the textured look that I achieved by rubbing in extra powder after hand brushing the cake.

I decided to apply the colour in quite a rough organic way, see below for example, and then my design was guided a little by the underlying colours, like a natural landscape.

The design centered on the mason jar party light idea I had so I started by drawing on my string with an edible pen (AmeriColor 2 Pack Gourmet Food Writer Set, Black Marker ) then I cut out pink and blue fondant by hand and a little grey for the lids and drew on a little line at the corner and popped the jars on the cake. Later on I used a little royal icing to pipe a little line of white on the side to look like reflected light.

I rolled out some chocolate flavored fondant to make the poles and shaped the birdies. Then I used some cloud cutters to make the white clouds, mine are from Cakes by Bien (see below for details).  To get them looking fluffy I rolled out the white fondant quite thick and then popped some plastic food wrap over the top then pressed the cutter down, see in the picture how it makes the edges look a bit rounded instead of being sharp and defined.

The cloud cutters were quite handy as I also used them for the trees and bushes.

I also hand cut the deer (as someone else was using my little Cakes by Bien Deer Aimee cutter which would have been perfect).

Okay instead of explaining every step I pretty much I hand cut everything without a template except the flowers and cloud cutters. Any of the white detail is piped royal icing (except the clouds and flowers) and the black is edible pen.

Tip. when applying the flowers, cut them out, keeping them in the plunger cutter, apply a little water or edible glue on the spot you want them and then push them out onto the cake using the plunger center to gently adhere them to the cake.

Inside the cake was strawberry cake with vanilla Italian Meringue Buttercream.

I prefer Americolor food writer pens. I used Bakels chocolate and white fondant and Satin Ice red fondant and Queens premix royal icing.



 Cloud cutters - used for clouds, trees and bushes - Cakes by Bien

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.