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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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FAIRY CAKES by JOANNA FARROW To see other Cake Cupcake and Baking books click here New small softcover book published 2004 64 pages lots of gorgeous colour photos and step-by-step instructions Mouthwatering recipes for decorated fairy cakes including fun designs for kids family favourites afternoon teas and celebration cupcakes. over 40 charming and original ideas from Snakes in the Jungle Sea Monsters Ladybirds and Princess Cakes to Chocolate Toffee Cupcakes Triple Chocolate Cupcakes and even Mini Christmas Cakes. Beautiful and delectable there is something to suit every taste and these fairy cakes are guaranteed to please. This is an English publication and all measurements are in metric a click here

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The INTERNATIONAL SCHOOL of SUGARCRAFT Book One: Beginners by NICHOLAS LODGE and JANICE MURFITT To see other International School of Sugarcraft cake decorating books click here Used hard cover book with dustjacket in excellent condition. With superb full-colour photos and step-by-step instructions throughout. 256 pages published 1988 The International School of Sugarcraft Book 1 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 icing. It then continues with step-by-step guidance click here

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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 extra info

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SUGAR WOBBLIES by GEORGIE GODBOLD To see other Cake Cupcake and Baking books click here New small softcover book with gorgeous full-colour photos and step-by-step instructions. 48 pages published 2013 Georgie Godbold's quirky wobbly sugarcrafted figures are packed with character! These cute little 'sugar wobblies' are non-edible sugarcraft decorations that can be placed on a cake or presented as a gift providing a memorable keepsake for years to come. Included in the book are instructions on how to make a cow cat dog bunny frog dinosaur bee bear an assortment of fairies and much more - there is something for everyone. This fun adorable book contains step-by-step instructions and helpful phot details

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HOW TO MAKE BREAD Step-by-step recipes for yeasted breads sourdoughs soda breads and pastries by EMMANUEL HADJIANDREOU See more Sourdough bread-making books - click here New large hardcover cookbook published 2011 176 page. Superb colour photography throughout by Steve Painter For centuries families have been raised on bread and butter. Baked on the hearth and eaten throughout the week the humble loaf has been at the heart of family meals since time immemorial. In recent years bakeries supermarkets and farmers' markets have sold artisanal bread of every type catering to a demand for more global authentically produced varieties. Today people are rediscovering the joys of baking their own brea much more info

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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 click

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THE CRABAPPLE BAKERY CUPCAKE COOKBOOK by JENNIFER GRAHAM To see other Cake Cupcake and Baking books click here New softcover book with gorgeous full-colour photos. 174 pages published 2007 The once humble cupcake has become an international star – for weddings parties anything! And who better to impart her cupcake secrtes than Jennifer Graham founder of the enormously successful Crabapple Cupcake Bakery. In The Crabapple Bakery Cupcake Cookbook Jennifer shares with us many of her favourite recipes – including Valentine's Cupcakes Caramel Lovers' Cupcakes Church Picnic Carrot Cupcakes and Baby's First Cupcakes. There are simple step-by-step instructions to help you bake the perfec come here

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MAKING WHOOPIES The Official Whoopie Pie Book by NANCY GRIFFIN See other cookbooks click here New softcover book 87 pages published 2010. Making Whoopies is a wide-ranging lighthearted look at whoopie pies and the folks who love them. Making Whoopies contains 16 recipes including healthy gluten-free and zucchini whoopie pies! Whoopie pies could be declared the official Maine dessert and many assert that the rotund chocolate confection originated there although Pennsylvania actually has a an equally strong claim to that honor. No matter - aficionados in both locales never tire of the giant sandwich cookies and the comfort-food treats are enjoying a renaissance as bakeries offer gourmet versio click on

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SPECTACULAR CAKES by Mich Turner To see other Cake Cupcake and Baking books click here New large hardcover book 160 pages first published 2005 this edition published 2011. Gorgeous full-colour photos by Janine Hosegood step-by-step instructions templates. The special occasion cake always takes centre-stage when family friends and colleagues come together in celebration. This book is a versatile guide for the novice and the more experienced cake decorator alike to create a selection of stunning cakes for formal or informal events that will add that all essential 'wow' factor to any event. Deciding on a decoration for your cake can be a huge dilemma. The design you choose should befit the occa additional info.....

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SUGAR FAIRIES by FRANCES McNAUGHTON To see other Cake Cupcake and Baking books click here New small softcover book with gorgeous full-colour photos and step-by-step instructions. 48 pages published 2011 Sugarcraft expert Frances McNaughton has designed twenty wonderful sugar fairies that you will want to make using simple techniques and readily available ingredients. Features twenty great designs that are easy and fun to make with clear step-by-step instructions. Contents include: Introduction Basic materials Rainbow Fairy Rose Fairy Blossom Fairy Stardust Fairy Daisy Fairy Dancing Fairy Baby Fairy Chocolate Fudge Fairy Christmas Fairy Daffodil Fairy Little Princess Fairy Bathing Fairy Fairy further 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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