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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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CAKES and SLICES An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book in good condition 128 pages. With colour photos of every recipe and easy-to-follow step-by-step instructions. Cake-making is an enviable art. Cakes and Slices makes it easy for you with a magnificent array of cakes and slices some rich and scrumptious others using nuts fruit yoghurt and vegetables giving a new health slant to old favourites and newly created recipes. You'll find cakes to delight the most addicted chocophile - plus numerous special occasion cakes and slices that will always impress. The book includes baking tips and suggested keeping times in each section plus infor more here.....

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LITTLE CAKES FROM THE WHIMSICAL BAKEHOUSE by LIV HANSEN and KAYE HANSEN New hardcover book with superb full-colour photos over 50 recipes and step-by-step instructions. 176 pages published 2008 The mother-daughter team at the Riviera Bakehouse in Westchester New York and authors of The Whimsical Bakehouse and Christmas Cookies from the Whimsical Bakehouse now present an abundance of fabulous new recipes for little decorated cakes cheesecakes cupcakes and more - all in fresh flavor combinations like caramel cake with dulce de leche buttercream or spicy chocolate cake with cinnamon-chocolate whipped cream. This comprehensive introduction to baking in miniature also provides tips on glazing ici additional info.....

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DECORATED CUPCAKES 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 2009. Sugarcraft expert Frances McNaughton has created twenty different designs for decorating cupcakes with fun alternatives. There are easy recipes for the cakes thenselves and simple instructions for creating the decorations using readily available ingredients. Features twenty great designs for all occasions with cupcake and icing recipes. Designs include: Over the Rainbow Halloween Pumpkin Life's a Beach Beautiful Basket Fluffy Duck Lionheart Checkmate Baby Blanket Knitted Novelties Daisy more.....

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MACARONS BISCUITS An Australian Women's Weekly Cookbook See more Baking books click here New softcover book published 2010 120 pages lots of beautiful colour photos. Delicious Sweet Treats Here is a recipe book full of all your favourite biscuits. This is a book you'll refer to again and again and even teach your children to make biscuits from! There are recipes for plain biscuits biscuits with creamy fillings iced biscuits slices and macaroons. All the classic recipes you'd expect to find are here: shortbread chocolate chip cookies melting moments caramel slice coconut slice macaroons and many more. There are also features on especially easy-to-make biscuits such as no-bake biscuits and one more tips

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CAKES TO INSPIRE AND DESIRE by LINDY SMITH To see other Cake Cupcake and Baking books click here New softcover book published 2009 138 pages gorgeous colour photos throughout. Over 35 unique designs from mini-cakes and simple shapes to beaded delights and fabulous flowers. Step by step combine and decorate basic shapes for results as simple or sensational as you desire. Achieve effortlessly eye-catching effects through clever colour choices and bold embellishment. Ensure your cake is party-perfect with expert tips and techniques easy shortcuts and extra design ideas. Make exquisite coordinating mini-cakes to be enjoyed at celebrations or given as delightfully sweet gifts. Discover a collecti click on

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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 additional info.....

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SUGAR ANIMALS 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 2009 Frances McNaughton shows how to make cute and funny sugar animals for cake decorating using sugarpaste and a few simple tools and techniques. First we learn about the simple shapes that are the basis for all the animals and the few basic tools that are needed. Then it is staight on to making elephants monkeys pandas lizards dolphins kangaroos and much more. The constituent parts of the animals are shown with the step by step instructions and annotated for clarity then each finished animal is here

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PERFECT PARTY CAKES MADE EASY by CAROL DEACON To see other Cake Cupcake and Baking books click here New large softcover book with gorgeous full-colour photos and step-by-step instructions. First published 2003 reprinted 2012 192 pages measures 28 x 22cm. Over 70 fun-to-decorate cakes for all occasions Perfect Party Cakes Made Easy contains a huge range of novelty cakes to make and decorate with ideas to suit every occasion. Over 70 deisgns for professional-looking party cakes from childrens' fun favourites to Christmas cakes. Prize-winning cake decorator Carol Deason provides expert advice and easy-to-follow instructions so that even beginners will find these cakes incredibly simple to make. click to go

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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 extra

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The GREAT FAIRY BAKEOFF by ANGELA WEEKES To see other Children's cookbooks click here New large hardcover book published 2013 64 pages lots of gorgeous colour photos and easy-to-follow step-by-step instructions Camilla the Cupcake Fairy and her friends love to make cakes and treats for each other! Inside this special book you will find the fairies' favourite recipes especially written for junior bakers and their grown-up helpers. From simple cake pops to fancy celebration cakes these magical bakes and no-cook treats will add glitter and sparkle to any occasion! A fairy-themed fun cookbook full of favourite recipes from Camilla the Cupcake Fairy Daisy the Doughnut Fairy Lola the Lollipop Fair 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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