Home

Login to enhance your shopping experience.

Login or Create an Account
Categories
Main Menu
Quick Store Search

Advanced Search
Shopping Cart

There are no items in your shopping cart.

Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

get
online
purchase
CUPCAKES by SUSANNAH BLAKE photography by MARTIN BRIGDALE Brand new hardcover book 64 pages gorgeous mouthwatering colour photos. Simple Cupcakes are one of life's pleasures. From classic Passion Fruit Butterfly Cakes to melt-in-the-mouth Orange and Almond Cupcakes you won't be able to resist whipping up a batch. Celebration Cupcakes offer a new take on traditional recipes. Out with the wedding cake and in with a tower of snowy-white Wedding Cupcakes. Try the delightful Christmas Cupcakes or add some sparkle to your bonfire party with a plateful of Firework Cupcakes. When you need a little comfort turn to the pages of Indulgent Cupcakes. Gooey sticky Banoffee Cupcakes offer a taste of heaven link here

australia
bookshop
book shop
PARTY CAKES FOR ALL OCCASIONS an Australian Women's Weekly cookbook To see other Children's Birthday Cake books click here Used softcover book in good condition published 1990 128 pages. With gorgeous mouthwatering colour photos of every cake and easy-to-follow step-by-step instructions with photos. Unfortunately the pattern sheet that originally came with the book is missing but many of the cakes can be created without the pattern sheet. Easy tricks can turn a packet of cake mix into a party triumph to suit any theme. This book contains 60 cake recipes (plus cute party cakelets) to show readers the possibilities using toys lollies and decorations that are readily available. Over 60 exciting more tips

online store
purchase
bookshop
LITTLE PIES and CAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book 120 pages gorgeous mouthwatering colour photos and step-by-step instructions They may be small but they pack a punch ... little pies and cakes are easy to freeze easy to pack for a school or work lunch fantastic picnic food and they add a touch of class to the evening meal. This book covers a range of sumptuous savoury and sweet recipes. Little Pies and Cakes is full of imaginative ways to entertain - whatever the occasion. Individually portioned food has had a huge resurgence in popularity and with recipes like these it's no wonder. There is an amazing range of thin further data

book store
webstore
bookshop
SWEET THINGS An Australian Women's Weekly Cookbook See more Baking books click here New softcover book published 2013 120 pages lots of delicious colour photos. This book is a delightful collection of recipes that really show off what can be done with basic ingredients and delicious seasonal fruits. The recipes include tarts cakes and biscuits all in an amazing variety of shapves sizes and flavours. And then there are the desserts all of which have an incredibly high 'wow' factor. So make a cup of tea or coffee flick through the book and decide what you're going to bake first. Contents include: Fruit tarts and cakes Cafe cakes Petit fours Mouthfuls Biscuits and biscotti Desserts Cooking tech extra

cookbook
discount
online
BAKE IT IN A CUPCAKE 50 treats with a surprise inside! by MEGAN SELING See other Cupcake and Baking books click here New hardcover book. 164 pages published 2012 Bake It in a Cupcake takes the cupcake craze to the next level operating on the logical assumption that the only thing better than a delicious cupcake is one with a sweet or savory treat- mini pie fruit chocolate kiss breakfast cereal baklava cheese even egg - hidden inside it. As the saying goes it’s what’s on the inside that counts. Based on Megan Seling's popular blog Bake it in a Cake Bake It in a Cupcake includes 50 recipes- many accompanied by color photographs and step-by-step instructions so that even inexperienc much more info

book
recipe book
website
500 COOKIES the only cookie compendium you'll ever need! by PHILIPPA VANSTONE See other Baking books click here New hardcover book 360 pages including very comprehensive index and over 200 colour photos. A cookie compendium filled with 500 failsafe melt-in-the-mouth recipes. Crammed with advice on ingredients basic techniques conversions and even troubleshooting tips for when things go wrong. A beautifully illustrated and easy-to-follow guide to creating perfect cookies every time - golden brown crisp on the outside sublimely moist on the inside. Jam-packed with delicious cookie recipes all of them clear and easy to follow including traditional favourites from around the world. Includes a co click here

manual
bookstore
shop
GORGEOUS and GRUESOME CAKES for CHILDREN 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. 128 pages published 2010 30 original and fun designs kids will love! Gorgeous and Gruesome Cakes for Children features 30 fun and original birthday cake designs suitable for both boys and girls alike. With designs by Debbie Brown the UK's bestselling sugarcraft modelling author all the cakes are tasty easy to create and will be the star of the show at any child's birthday party. The book begins with a comprehensive section on getting started with cake decorating including useful advice on the click here.....

online store
discount
buy
MACAROONS BISCUITS An Australian Women's Weekly Cookbook See more Baking books click here New hardcover book published 2011 128 pages lots of beautiful colour photos. This book has also been published as a softcover book Macarons and Biscuits. The recipes in both books are almost identical with a few more recipes in this version. Delicious Sweet Treats Here is a recipe book full of all your favourite biscuits and sweet treats. This decadent and luscious book is filled with recipes for indulgent macarons scrumptious slices and beautiful biscotti. The kitchen biscuit jar will always need replenishing as each delicious bite-sized treat is devoured. There are recipes for plain biscuits biscuits extra info

manual
shop
australian
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 considerably more details

books
book store
buy
QUICK AND EASY CELEBRATION CAKES by JOANNA FARROW To see other Cake Cupcake and Baking books click here New large hardcover book with gorgeous full-colour photos and step-by-step instructions. First published 20043 reprinted 2010 144 pages measures 24 x 25cm. 50 great cakes for any special occasion Quick and Easy Celebration Cakes contains over 50 cakes for any occasion from weddings and birthdays to festive treats. Recipes for the cakes themselves are included from a buttery madeira cake to a mouth-watering chocolate cake. The decorating techniques and fantastic original design ideas will also enable you to give store-bought and packet cakes that extra special touch. Quick and Easy Celebrat link here

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.

 

Online Store Menu
Account Menu
Popular Pages