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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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MERLE'S KITCHEN by MERLE PARRISH To see other Cake Cupcake and Baking books click here New softcover book 226 pages published 2012. Features delightful chapter notes and lovely recipe comments from Merle plus gorgeous mouthwatering colour photos and step-by-step instructions. The newest Masterchef Australia sensation CWA prizewinner and judge shares some of her secrets to baking success One of life's simple pleasures is the lingering aroma of a freshly baked cake especially one you have made yourself. Cooks everywhere are rediscovering the satisfaction that comes from old-fashioned baking at home. And in this delectable world of cakes scones sponges and puddings one home cook stands out from more details.....

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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 click to go

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BIRTHDAY CAKES FOR KIDS by ANNIE RIGG To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos recipes and step-by-step instructions. 128 pages published 2009 The magical moment when the birthday cake arrives is always the highlight of a child's birthday party. And it's every mother's wish to bake the cake of her child's dreams but often she doesn't have the time or lacks the inspiration. Cake queen Annie Rigg takes the fear out of baking fabulous cakes for kids in this collection of more than 50 fool-proof recipes. There are ideas for both the novice cook and the skilled baker and for every birthday girl or boy! There's no need for fancy kitch click to go

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CHRISTMAS by The Australian Womens Weekly To see a selection of Christmas books click here New small softcover book 128 pages gorgeous mouthwatering colour photos and step-by-step instructions This is the prettiest Christmas book you’ll ever see. It’s full of original recipes to grace your Christmas table and delight your guests. Little tarts to serve with drinks on Christmas Day finger sandwiches seafood on a stick mince pies with stars on top little cut-out cookies in the shape of Christmas trees and bells one-bite Christmas cakes with white frosting and even edible gifts. It’s not the usual Christmas book – there are no recipes for turkey or ham but it’s full additional info.....

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KIDS' PERFECT PARTY BOOK an Australian Women's Weekly cookbook To see other Children's Party and Birthday Cake books click here New softcover book. 184 pages published 2007. With great colour photos a full-sized pattern sheet and easy-to-follow step-by-step instructions for costumes cakes food and games. Games ~ Menus ~ Costumes ~ Party Food ~ Cakes ~ Invitations ~ Decorations ~ Goody Bags Here is a book that takes all the stress out of kids' parties. This book is divided into ten themes with creative ideas for invitations table decorations dress-ups activities party food take-home treats and the all-important party cake. There's a full-sized pattern sheet and step-by-step instructions with information

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MUFFIN BIBLE To see other Cookbooks click here Brand new softcover book 258 pages gorgeous mouthwatering colour photos. There's nothing like a freshly baked muffin hot out of the oven and smelling like heaven. Home baking is one of life's simple pleasures. Preparing wholesome delicious food for your friends and family is so deeply satisfying. And the best thing about muffins is that they are so easy and quick to bake! The Muffin Bible has 170 delectable recipes with easy-to-follow instructions to ensure you bake the perfect muffin every time. With a combination of sweet and savoury recipes low-fat options and handy hints and variations the Muffin Bible has something for every occasion and ev more details.....

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MARSHMALLOW MAGIC Gourmet marshmallows to make share and give by GENEVIEVE TAYLOR To see Cake Cupcake and Baking books click here New hardcover book published 2012 64 pages gorgeous mouthwatering colour photos and easy-to-follow instructions Move over cupcakes! Marshmallows - sweet comforting versatile and utterly delicious - have arrived with style. The childhood favourite has had an extraordinary makeover. Easy and cheap to make and a low-fat treat that is perfect for puddings parties and presents these sensational pillowy delights will leave your mouth watering. Try: Nostalgic Marshmallows: Neapolitan ice-cream marshmallow; marshmallow and jam 'teacakes'; chocolate orange squares. Celebra click the link

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THE COUNTRY COOKBOOK seasonal jottings and recipes by BELINDA JEFFERY See other country cookbooks click here New large hardcover book 466 pages published 2010. Features superb colour photography by Rodney Weidland. Let The Country Cookbook transport you to a simpler place and time: a place where neighbours leave boxes of surplus vegetables on the doorstep winter provides an excuse to make a pie with the windfall apples and there's time for a cup of tea and a slice of homemade cake. Inspired by the bountiful produce at her local farmers' markets Belinda Jeffery chronicles the changing seasons and shares the recipes that punctuate her days. Whether you want to make a platter of fragrant Thai p more data

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FAVOURITE MUFFINS BISCUITS CAKES SLICES An R R Publication To see other Cake Cupcake and Baking books click here New large format softcover book minor cover creasing with over 100 recipes and gorgeous full-colour photos. 160 pages published 2008 Favourite Muffins Biscuits Cake and Slices offers a broad range of tasty delights designed for ease of preparation and to give the satisfaction that a muffin biscuit cake or slice brings. These recipes are valuable assets to any kitchen library. We guide you through some basic and some more exotic cupcake and cheesecake recipes toppings and decorating suggestions. All of the recipes have been created so that they are achievable by the novice and offe much more info

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THE CHRISTMAS BOOK by The Australian Women's Weekly To see a selection of Christmas books click here Large new softcover book. 120 pages lots of beautiful colour photos with delicious recipes stunning decorating ideas and innovative giftwrap and card ideas. Unfortunately the stencil template is missing but the large pattern sheet is intact. Festive Fare *~* Decorations *~* Tree Trims *~* Giftwrap *~* Cards *~* Carols Bringing glad tidings of good food stylish decorations for the tree hearth and table creative wrappings and popular carols and entertainments The Christmas Book contains all the ingredients for a happy and memorable festive season. For a traditional feast with all the trimmings more data

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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