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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 link here

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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 on

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MERLE'S COUNTRY SHOW BAKING and other favourites by MERLE PARRISH To see other Cake Cupcake and Baking books click here New softcover book 240 pages published 2013. Features delightful chapter notes and lovely recipe comments from Merle plus gorgeous mouthwatering colour photos and step-by-step instructions. The Masterchef Australia sensation CWA prizewinner and judge shares her country-cooking secrets tips and recipes In her second cookbook Merle Parrish shares her expertise and secrets for all kinds of baked treats – from cinnamon tea cake to a classic Cornish pasty; from coconut macaroons to a rich and chocolatey rocky road; and from home-made tomato sauce to delicious plum jam spre click

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CAKE BIBLE by Penguin Books To see other Cookbooks click here Brand new softcover book delicious colour photos. Published 2006 220 pages measures 15 x 18 cm. Simple recipes for delicious cakes and puddings Cake baking is a wonderfully rewarding skill and one that many of us have enjoyed from an early age. Many people remember helping Mum or Grandma in the kitchen stirring the cake mixture and being lucky enough to lick the spoon or bowl at the end of the mixing! Cake Bible contains 130 delectable recipes with easy-to-follow instructions and handy hints to ensure you bake the perfect cake every time. Including traditional family favourites as well as some fresh new ideas these cakes puddings more here.....

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THE BIRTHDAY CAKE BOOK by FIONA CAIRNS To see other Cake Cupcake and Baking books click here New hardcover book with beautiful full-colour photos templates and detailed instructions. 192 pages published 2011. In her latest book Fiona Cairns turns her attention to birthdays adding a touch of bling to her trademark pretty style. Every day of the year is someone's birthday the chance to celebrate with close friends or family or maybe an excuse for a larger bash. A birthday cake is the centrepiece ablaze with candles cut with a secret wish and shared to create precious memories. Many families have a treasured recipe baked for every birthday. Perhaps you'll find a new family favourite in these pa click the link

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WRECK THE HALLS When Professional Holiday Cakes Go Hilariously Wrong by JEN YATES See other Christmas books click here New hardcover book published 2011 220 pages colour photos throughout. A hilarious new collection of holiday-inspired dessert disasters by Jen Yates award-winning blogger and author of the New York Times bestseller Cake Wrecks From thankless Thanksgiving turkeys and confusing Christmas conundrums to less-than-happy Hanukkah horrors and New Year's meltdowns Wreck the Halls has an icing-smeared disaster for every occasion. With additional chapters on Black Friday family communication and navigating the murky waters of politically correct cake greetings "Winter!" Wreck the Halls more tips

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POPINA BOOK OF BAKING by Isidora Popovic To see other Cake Cupcake and Baking books click here New hardcover book with dustjacket with over 60 delicious sweet and savoury recipes. 144 pages published 2010 cookies biscuits ~ tarts ~ straws bites ~ cakes muffins Popina makes award-winning organic cakes bakes and tarts. They started out in 2000 with a grant from the Prince's Trust and a stall in London's Portobello Market and their products have since graced the shelves of many gourmet food shops. Popina thrives on producing handmade organic additive-free sweet and savoury bakes using the finest seasonal ingredients. The Popina Book of Bakin is a unique opportunity to make their best-loved trea here

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WHOOPIE PIES by HANNAH MILES See other cookbooks click here New small hardcover book 64 pages published 2011. Delicious colour photography by Steve Painter. Fun recipes for filled cookie cakes Tempting recipes for delightfully different home-baked treats. From simple classics to fun new ideas there's a whoopie pie here to suit everyone. Move over cupcakes whoopie pies have come to town! Not quite a cake not quite a cookie these delightfully squidgy treats are the new baking craze sweeping the world. Originally an Amish tradition sometimes decorated sometimes not they can be enjoyed in a variety of flavours with different fillings. Classic Pies are the perfect indulgence. Deliciously simple r here

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CWA CAKES by The Country Women's Association To see other Cake Cupcake and Baking books click here New softcover book 186pages published 2009. Gorgeous mouthwatering colour photos and step-by-step instructions Traditional tempting tried-and-true The cooking skills of CWA members are legendary and Country Women's Association Cakes includes more than 80 of their recipes for classic country-style food. The cakes range from cheesecakes and sponges for special occasions to tea cakes and fruit loaves for casual afternoon teas. Many are family favourites that have been handed down through generations while others have been passed from friend to friend. All the recipes use simple ingredients and are come here

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CREATIVE CELEBRATION CAKES by Steve Benison Lindy Smith and Linda Wilson-Barker To see other Cake Cupcake and Baking books click here New softcover book published 2003 112 pages gorgeous colour photos throughout. Step-by-step projects for 15 sensational party cakes for all occasions! Three professional cake designers combine their talents in the 15 cake decoration projects in this book each of which has variations to reduce the time it takes to make it and adaptations for creating different designs. For example a windowbox cake can be adapted into a tropical aquarium cake. Tempting original and versatile the 15 new cake decoration projects here are a slice of the very best in sugarcraft from more advice

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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