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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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CLASSIC CHRISTMAS by The Australian Women's Weekly See other Christmas books click here New hardcover book published 2009. Gorgeous mouthwatering colour photos and step-by-step instructions Roast Turkey ~*~ Baked Ham ~*~ Christmas Pudding ~*~ Mince Pies Christmas is the time for family celebration and this title is filled with all your seasonal favourites. Classic Christmas is where you'll find that recipe your mother gave you for baked ham roast turkey mince pies fruit cake Christmas pudding. There are traditional and contemporary recipes for drinks and nibbles starters mains sides puddings cakes and edible gifts. It's a book you'll hand down to your own children so that generations to come more tips

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WARNER BROS CARTOON CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos templates and step-by-step instructions 96 pages. Contains 18 cakes featuring the most well-known and best-loved Warner Bros cartoon characters such as The Flintstones Scoobi Doo Tom and Jerry and of course Bugs Bunny. The cakes cater to a mix of skill levels ranging from the beginner to the more expert. Debbie Brown's unique style of cake decorating and sugarcraft brings life to the famous Warner characters. Features: Recipes and materials - Madiera sponge cake with flavourings sugarpaste buttercream with flavourings sugar syrup buttercream royal more data

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HOT CAKES by DEBBIE BROWN To see other Cake Cupcake and Baking books click here New hardcover book with dustjacket gorgeous full-colour photos and step-by-step instructions. 80 pages published 2007 This fantastic collection of daring designs contains 19 fabulously saucy cakes eack displaying a wicked sense of humour. The imaginative and zany designs range from cakes which are quick and simple to create such as 'Saucy Stockings' to more elaborate designs with moulded characters such as the sexy 'Centrefold' or the racy 'Scrub Up'! Each cake has clear instructions and step-by-step photographs as well as a photograph of the finished cake showing you just how easy it is to create these attention click here

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BAKING DAY An Australian Women's Weekly Cookbook See more Baking books click here New hardcover book published 2012 288 pages lots of delicious colour photos and great retro kitchen craft ideas. This book is a delicious mixture of nostalgic and modern recipes for cakes biscuits bread and buns. Recreate simpler times with these evocative retro baking recipes and vintage kitchen craft ideas. Whether you grew up on these classics or are discovering them for the first time Baking Day is as charming to look at as it is to cook from. Baking Day is an endearing collection of retro baking recipes and vintage craft ideas. This charming book captures the essence of an era when an entire day was devote more information.....

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CHILDREN'S CHARACTER CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos templates and step-by-step instructions. 92 pages published 2009 Featuring Thomas the Tank Engine Bob the Builder Rainbow Magic Fireman Sam Pingu and more! Best-selling sugarcraft author Debbie Brown shows you how to replicats some of the most popular children's characters of our time in this fun and colourful collection of celebration cake projects. Clear step-by-step instructions and photos take you through how to bake carve and cover a cake as well as the all-important finishing touches for achieving truly realistic results and clever ideas fo considerably more details

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LEON Baking and Puddings Book 3 by CLAIRE PTAK and HENRY DIMBLEBY See other gluten-free cookbooks click here New hardcover book 304 pages published 2011. Delicious colour photography throughoutl. Leon: Baking and Puddings contains hundreds of recipes from the novice cook to the baking afficionado. Following the Leon principle that what tastes good can also do you good three-quarters of the recipes are sugar dairy wheat or gluten free - so there's plenty to indulge in even if you have a food allergy an intolerance or one eye on your waistline. Co-authored by Henry Dimbleby and Claire Ptak it is a book of two halves. The first contains recipes for Every Day: granolas cakes breads pizzas and pu extra info

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FROM MY KITCHEN TO YOURS Delicious and Gluten-free Recipes the Whole Family Will Love by SALLY WISE See other Gluten Free books - click here New softcover book published 2010 256 pages measures 21 x 15 cm. Bestselling author Sally Wise has a good reason for creating an easy delicious and nutritious repertoire of gluten-free recipes: one of her children has coeliac disease. Home cooking for the gluten intolerant is highly advisable - eating out or buying takeaway can be a nightmare as gluten is found in huge numbers of products not just bread and pasta. And those who don't suffer from gluten intolerance may benefit too - many people report an improvement in their general wellbeing when they r full details

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FANTASTIC CAKES an Australian Women's Weekly cookbook To see other Children's Birthday Cake books click here Used softcover book in good condition published 1998 120 pages. With gorgeous mouthwatering colour photos of every cake and easy-to-follow step-by-step instructions with photos. Includes fold-out pattern sheet. It's my party .... and I really want a Thomas The Tank Engine birthday cake to share with MY friends!. Don't worry - Thomas is here along with Spot and Humphrey and dozens more Fantastic Cakes for making birthday dreams come true. Along with ballerinas and bush creatures you'll find a soccer ball and stegosaur among the 57 cakes included. And it's not just littlies who'll be de lots more

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The INTERNATIONAL SCHOOL of SUGARCRAFT Three Book set: Beginners Advanced and New Skills Techniques by NICHOLAS LODGE with guest authors To see other International School of Sugarcraft cake decorating books click here 3 new softcover books with superb full-colour photos and step-by-step instructions throughout. All measurements are in metric imperial and metric cup spoon. The International School of Sugarcraft Book 1: Beginners is a beginner's guide for anyone who has never attempted to decorate a cake as well as an excellent refresher course for those with a knowledge of the basic techniques. The book begins with an explanation of how to bake the perfect cake and recipes for every type of i considerably more details

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SECRETS of MACARONS by JOSE MARECHAL To see other Cake Cupcake and Baking books click here New hardcover book published 2010 112 pages measures 20 x 14cm. With gorgeous mouthwatering colour photos and easy-to-follow instructions Macarons seduce the senses with their delicate crunch and velvet filling. Now French chef Jose Marechal discloses all the tips and techniques you need to make these little treats. First master the nine classic flavours then create your own signature macaron. Secrets of Macarons the definitive guide to macarons will equip the reader with extensive information on every stage of the process from the ingredients and equipment required to an array of dazzling finishing to considerably more details

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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