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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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MORE GLUTEN FREE and EASY More Delicious Gluten-free Recipes the Whole Family Will Love by ROBYN RUSSELL See other Gluten Free books - click here New softcover book published 2008 176 pages measures 22 x 22 cm. Enjoy the benefits of gluten-free cooking without sacrificing taste or variety. With over 75 recipes each beautifully photographed Robyn Russell’s sequel to her best-selling Gluten Free and Easy allows those with gluten sensitivity to include their favourite foods again with a range of exciting and easy-to-prepare recipes for every occasion. There are more delicious gluten-free recipes featured for breakfast light and more substantial meals plus a great range of snacks and desse information

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WHOLEFOOD BAKING Wholesome ingredients for delicious results by JUDE BLEREAU See other baking cookbooks click here New large softcover book 288 pages. Published 2013 This book is about getting the best results using the most wholesome ingredients and balancing that with deliciousness. Some recipes will err towards nourishing the body and some more towards nourishing the soul but certainly both can be considered whole and real. Wholefood Baking combines two of wholefoods expert Jude Blereau's great loves. Thoroughly researched and beautifully photographed this book includes failsafe recipes for more than 120 cakes scones biscuits and pastries as well as delectable creams icings and jam many o click here.....

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WILD SOURDOUGH The natural way to bake by YOKE MARDEWI See more Sourdough bread-making books - click here New softcover cookbook published 2009 224 pages Wild Sourdough is a hands-on and highly practical guide to sourdough bread making at home. With more than 45 easy-to-follow recipes written specially for home bakers Wild Sourdough invites you to go back to basics. Take flour water and salt and add feta walnuts and dried fruit. Using natural fermentation techniques you can bake simple wholesome and preservative-free sourdough bread to savour! Contents include: Introduction Bread - the staff of life: health benefits ingredients equipment starter culture methods tips and tricks Recipes: White further data

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BAKING BIBLE The only baking book you'll ever need. by Penguin Books To see other Cookbooks click here Brand new softcover book delicious colour photos. Published 2008 700 pages weighs 2.1kg! Simple recipes for delicious cakes and puddings muffins biscuits and slices. There's a special joy that comes from creating home-baked treats. And there's nothing quite so satisfying as sharing them fresh from the oven with your friends and loved ones. Baking Bible brings together recipes from the much loved Muffin Bible Cake Bible and Biscuit Slice Bible. Boasting over 500 recipes for cakes puddings biscuits tarts pies slices and muffins this book makes an outstanding resource for any kitchen. Whether more details.....

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MICH TURNER'S CAKE MASTERCLASS The Ultimate Guide to Cake Decorating Perfection by Mich Turner To see other Cake Cupcake and Baking books click here New large hardcover book 224 pages published 2011. Gorgeous full-colour photos step-by-step instructions templates. Mich Turner shares the baking and decorating secrets that have taken her to the top in this ultimate guide to creating cake perfection. The celebrity favourite and founder of Little Venice Cake Company covers everything from baking basics to masterclasses on essential techniques finishing with a stunning gallery of stylish cakes for every occasion. Mich Turner owner of the Little Venice Cake Company and award-winning cake designer come here

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CAKE FAVOURITES An Australian Women's Weekly Cookbook See more Baking books click here New large softcover book published 2010 176 pages lots of delicious colour photos. You're bound to find your favourite cake recipes here - fruit cakes for Christmas chocolate brownies and ginger sponge for the family lamingtons for the school fete sticky date cake or orange syrup cake for that special dessert. This book is a mixture of old-fashioned cakes such as rock cakes that have never gone out of style and new wonderful cafe-style cakes such as hazelnut espresso friands. It is destined to become a family favourite. .Contents include Extra special cakes - recipes include Dark chocolate and almond torte further data

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EASY CUPCAKES BY COLOUR by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New large-format softcover book. 120 pages published 2009 gorgeous mouthwatering colour photos and step-by-step instructions. Pink white yellow blue green or chocolate - choose the colour that suits your taste your theme or your china - and then charm and delight your friends with these divine little cakes. They are quirky and witty and incredibly simple. Make them for a party or arrange them in tiers for a stunning wedding cake. Over 100 cupcake designs for you to decorate in simple and pretty ways using easy-to-buy sweets lollies and decorations. . Includes cupcakes for every occas more data

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GLUTEN FREE and EASY Delicious Gluten-free Recipes the Whole Family Will Love by ROBYN RUSSELL See other Gluten Free books - click here New softcover book published 2007 180 pages measures 22 x 22 cm. Enjoy the benefits of gluten-free cooking without sacrificing taste or variety. With over 80 recipes each beautifully photographed this bestselling cookbook allows those with gluten sensitivity to include their favourite foods again with a range of exciting and easy-to-prepare recipes for every occasion. Gluten Free and Easy is a cookbook revelation! This book will assist in helping those with coeliac disease and allow them to enjoy their favourite foods again and provide those who cook for coe click on

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EASY BAKING cakes ~ biscuits ~ slices ~ muffins ~ friands ~ scones by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book published 2009 120 pages. Gorgeous mouthwatering colour photos and step-by-step instructions Your family and friends will bless the day you bought this book. While we’ve never become tired of cakes biscuits slices and after dinner treats we’ve run out of time to make them. A nd store-bought can never compete with home-made. This book shows you how you can fill the cake tin even when you have limited time. The recipes are simple and there are ideas for lovely ways to decorate and embellish your creations that wi extra info

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CLASSIC CAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Brand new hardcover book 240 pages published 2009. Gorgeous mouthwatering colour photos and step-by-step instructions Sponges teacakes fruit cakes chocolate cakes and more Classic Cakes have become classics for a reason - they're the most delicious cakes in the world! In this beautiful collection of cakes you'll find all the classics: flourless chocolate cake mud cakes hummingbird cake sponge cakes coffee cakes orange cakes butterfly cakes and delightful little cupcakes - a world of cakes in fact. There’s also information on baking techniques and the equipment you’ll need to become information

MOULDED FLOWERS AND FRUITS

FLOWERS, leaves, fruits and vegetables can be moulded from fondant or modelling paste.
Almond paste can also be used, but the texture isn't as fine as fondant or modelling paste and it doesn't take the colour as well.
You can knead the colouring into the fondant or paste drop by drop, or you can paint the colours with a fine brush when quite dry.
Very dark colours, such as a deep red on roses, must he painted on when the flowers are dry.
Fruits, also, should be given their colourings when they're dry. Use a piece of clove for the stalks of the fruit.
After painting bananas yellow, leave until dry and give them a few, brown strokes.
To get the rough-skinned look on oranges and lemons, roll them into shape on a grater.
If you make apricots and plums, mark the indentation with the edge of a teaspoon.
And to give plums their "bloom", brush over with icing sugar when they're dry.
Keep your fingers dusted with icing sugar or cornflour when moulding the fondant or paste.

JONQUILS
Mould tiny pieces into six petals for each flower, pinch to a point at the tip.
Arrange the petals and press centres together with the end of a wooden skewer.
Colour tiny pieces of the paste a deeper yellow (or paint when flowers are finished) and form a cup for each.
Brush back of each cup lightly with water and gently press on to the flower centre. Allow to dry and then brush the edge of each cup with orange colouring.'

ARUM LILIES
Take out some of the paste for the stamens. Knead in yellow colouring and then form into thin rolls.
Roll out remaining paste thinly on a board lightly dust­ed with icing sugar or corn­flour. Cut into circles the size you want the lilies to be.
Place a yellow stamen on a round and roll into a lily shape. Press bottom of lily to anchor stamen and trim off any excess paste with scissors. Gently pull the top of the petal to give a slight turn back point.

GERANIUMS
Take pieces of paste and mould into five round, flat petals for each flower.
Pinch each one at the base and join into a flower shape by pressing the bases of all with your fingers.
Cut off any surplus paste from the back with a pair of sharp scissors. Place each flower on a board and open up the petals with the end of a skewer. Pipe a spot of royal icing in the centre of each.

SWEET PEA
First mould the large flat petal, giving it a slightly fluted edge. Make a smaller petal the same shape. Dab a little water on the back and press gently over the large petal.
For the centre of each, roll out pieces of the paste thinly, fold in halves lightly and moisten back with a little water. Press in centre and leave until dry. Use green royal icing for the calyx of each flower.

FRANGIPANNI
Take small pieces of paste and shape five petals for each flower, hollowing them slightly in the centre and curling the edges back.
Put together, overlapping each petal. Pinch bases together and cut off excess paste with sharp scissors.
When dry, paint the centre of each flower yellow.

ROSES
Make the centres first. Take small pieces of fondant and press out as thinly as possible into crescent shapes.
Roll each, keeping the cen­tre of the roll lower than the outside. Now press out two pieces of paste thinly and shape into petals. Place one on either side of the centre.
Mould five more petals and overlap around the last two. Remember to press the paste out thinly and always make the outside petals of the rose the largest.

ANEMONES
Take a small piece of fondant and roll it in the palms of your hands until smooth. Now shape into a curved petal.
Make another four (each flower has five petals). When dry, tint each petal, leaving the base white.
Join petals together, one overlapping the other, and fix with a little royal icing. Pipe a cluster of dots in the centre and paint them black.

DAISIES
Roll out pieces of fondant into strips 3/4in wide and 2 1/2in long. Cut each into 1/4in wide petals.
Shape small pieces of fon­dant into balls and paint yellow. Roll each petal strip around a yellow centre and arrange the petals to form a flower.
Flatten out centre and then pipe a few tiny dots on top. Tint them golden-yellow.

LEAVES
Roll out fondant and cut into leaf shapes. The long type of leaf shown in the picture has been shaped on one side into a raised curve to give a natural effect.
If you want to mark veins in a leaf, use a sharp knife.

 

Net Motifs for Cakes

Net and design should be fixed around a bottle ready for piping.
THESE motifs make attractive decorations for tops, sides or corners of cakes.
Use silk dress net for these motifs, or you can use cotton net, but it should first be stiffened with egg-white.
You can get a good shape for a corner design by stretching the net around a bottle.
First choose your design and trace it on to waxed paper or greaseproof paper. If using greaseproof paper, trace the design on it and then grease lightly with melted white vege­table shortening.
Grease the bottle lightly with melted white vegetable shortening and place the design on the bottle, smoothing out any creases. ( Design should be around exactly half the bottle).
Leave until firm and then stretch the net firmly over it. Secure with transparent ad­hesive tape.
Pipe over the design with a No. 0 or No. 1 writer. Build up the long lines three times and shorter lines twice. The open part of the design can be filled in with dots or lattice or left as it is.
When quite dry, trim off ad­hesive tape with a razor blade, warm the bottle for a second and lift off the net.
Carefully trim the edges with sharp scissors and pipe once over the reverse side of the design. Let that dry and fix to the cake corners with a little royal icing.
Triangular, oval, leaf, shield and heart shapes all make ef­fective corner decorations if you can't find a design to suit.
Outline the shape you've chosen and place on a board. Pin the net firmly over it with drawing pins and pipe the outline, building up two or three times. Fill in with dots.
If you'd like it filled in with lattice, pipe this first and then do the outline. Very carefully place over a rolling pin to dry.

Lattice and Medallions
Lattice designs can be piped over the backs of greased patty tins or tablespoons.
Raised lattice, done with the fine writing pipes, makes an attractive decoration for the top and sides of a cake.
You can have various shapes by piping the lattice over table­spoons, or round or oval patty tins, or over special icing nails.
Lightly grease the spoon or tin with melted white vege­table shortening, put aside to
set.
Pipe evenly spaced lines over the surface and leave until dry. Now pipe more lines to make the lattice. While still soft, trim off any long ends.
Finish with a piped decorative edging and leave at least 24 hours to dry thoroughly.
During the piping, if a line of icing breaks, remove and
pipe a new line, otherwise the weak spot will break when medallion is removed from tin.
When the icing is quite firm, remove the medallion by warming the underside of the tin or spoon very slightly.
This gentle heat melts the shortening and the medallion comes off easily. Attach to cake with a little royal icing.
If medallions are to decorate sides of cake, fix with royal icing but support with pins until the icing has stuck them to the cake.

Festoons
These are two or more threads of icing hanging under each other around the sides of a cake.
To begin, take a writing pipe and touch the cake. Lift away but continue pressing the bag so that a thread of icing will hang freely.
When thread has dropped to the required length, bring pipe up to form a loop and touch side of the cake to
anchor.
Build up these festoons three or four times, letting each layer dry before piping the next.

Always finish the joins of the festoons with a decoration of some sort-a dot, a small star, silver cachou or a small rose.

 

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