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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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CELEBRATION CAKES Decorating step by step with fondant by GRACE STEVENS To see other Cake Cupcake and Baking books click here New softcover book published 2012 152 pages gorgeous colour photos throughout. Step-by-step projects for 16 sensational party cakes for all occasions! Fondant cake decorating is an art form usually practised only by a select few but with Celebration Cakes you will learn how to model perfect flowers animals and figurines in no time even if you are a beginner. You will also become a master of fillings coverings and various techniques. The designs featured in Celebration Cakes are suitable for cakes for children teenagers and adults and can be mixed-and-matched to create more here.....

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500 CHOCOLATE DELIGHTS the only chocolate compendium you'll ever need! by LAUREN FLOODGATE See other Baking books click here New hardcover book 288 pages including very comprehensive index and over 200 colour photos. With 500 mouthwatering chocolate delights this book is packed with ideas for every kind of melt-in-the-mouth snack sweet treat dessert or cake for every occasion. Filled with suggestions and tips to ensure fuss-free entertaining 500 Chocolate Delights is the only book on cooking and baking with chocolate you will ever need and one you'll turn to time and time again. Beautifully illustrated and easy-to-follow guide to creating delicious chocolate delights every time and for every additional info.....

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CLASSIC CUPCAKES by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here Brand new hardcover book 240 pages published 2010. Gorgeous mouthwatering colour photos and step-by-step instructions. wedding birthday and baby cakes Cupcakes have taken over as the cake of choice for all occasions. These delightful and original little cakes are much more than just a treat for afternoon tea. You can serve them as a special dessert at a dinner party with a different cupcake for each guest or make cupcakes instead of a birthday cake for children. The cupcakes in Classic Cupcakes look like little works of art but the instructions on making them are clear and easy-to-follow. C click to go

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BABYCAKES COVERS THE CLASSICS Gluten-Free Vegan Recipes from from donuts to snickerdoodles by ERIN McKENNA To see other vegan and vegetarian recipe books click here New hardcover book with dustjacket delicious colour photos throughout. Published 2011 144 pages measures 20 x 24 cm. This latest collection of vegan gluten-free and refined sugar-free recipes features revised versions of classic favorites including gingerbread pancakes honey buns and German chocolate cake. For those with food sensitivities these desserts have remained a distant dream - until now. Following her widely adored debut cookbook with this delectable and extensive new collection Erin McKenna celebrated baker and propriet full details

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BOUTIQUE BAKING delectable cakes cupcakes and teatime treats by PEGGY PORSCHEN To see other Cake Cupcake and Baking books click here New hardcover book 192 pages published 2012. Gorgeous full-colour photos and step-by-step instructions. Peggy Porschen is one of the most prominent and pioneering names in contemporary cake design. Renowned for her exquisite craftsmanship combined with a love of baking her passion is for creating delectable works of art that taste as good as they look. Boutique Baking captures the essence of Peggy's technical skill and inspired use of colour while also ensuring that each cake is both achievable and delicious to eat. Boutique Baking has an unrivalled range of re more information.....

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CHILDREN'S BIRTHDAY CAKE BOOK an Australian Women's Weekly cookbook To see other Children's Birthday Cake books click here New softcover book 128 pages gorgeous mouthwatering colour photos. Collector's Vintage Edition published February 2011. ISBN 9781742450582. Over 100 exciting party cakes to choose from! Contents include: Before you start to make the cake Vienna cream Fluffy frosting Storybook favourites Sport Animals Numbers Icecream cakes Friendly folk For boys For girls Three easy cakes For everyone Centrepiece for the party table Index. Cake designs include: Humpty Dumpty Little Miss Muffet Gingerbread House Soccer Field Rubber Ducky Leonard the Lion Jungle Elephant Bunny Rabbit Jolly details

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CAKES BISCUITS and SLICES An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book in good condition 120 pages published 2009. With colour photos of every recipe and easy-to-follow step-by-step instructions. The Australian Women’s Weekly is renowned for its delicious cake biscuit and slice recipes. They’re carefully developed and tested at least three times to make sure they’ll emerge perfect from any oven. Included in this beautiful new book are fabulous chocolate nut fruit and sponge cakes; biscuits that will disappear almost as soon as they’re cool; and slices that no one will be able to resist. Chapters include: Cakes Biscuits here

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MARTHA STEWART'S CUPCAKES 175 Inspired Ideas for Everyone's Favourite Treat To see other Cake Cupcake and Baking books click here Brand new large softcover book published 2009 352 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions The must-have cupcake cookbook with 175 ideas for every occasion. Martha Stewart’s Cupcakes features 175 ideas and includes recipes for the cakes frostings and fillings along with a trove of suggestions for tastefully decorating and embellishing them. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes and from elegant delicacies like tiny cherry-almond tea cakes to festive s more tips

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CAKE CHIC Stylish Cookies and Cakes for all occasions by PEGGY PORSCHEN To see other Cake Cupcake and Baking books click here New hardcover book 144 pages published 2009. Gorgeous full-colour photos and step-by-step instructions. Perhaps opportunely in these straitened times with cookies and cupcakes now at the forefront of fashion teatime has developed into a movable feast allowing such sweet flights of fancy and touches of the playful at even the most grown-up and sophisticated of events. In this beautiful book her third publication Peggy Porschen doyenne of modish cake deciration focuses her talents on this growing area applying a distinctly more urbane haute couture flourish. A range of click on

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50 EASY PARTY CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 112 pages published 2006 If you're planning a party and pressed for time look no further! This collection of striking yet simple cake designs is guaranteed to provide the solution. These eye-catching cakes are surprisingly easy to make. 50 Easy Party Cakes is filled with quick and easy cake designs. Written for people short of time or beginners to cake decoration in mind although experienced cake decorators will appreciate good designs that are quick to make. With a cake design to suit the wishes of any child from animal 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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