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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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BAKE Essential Companion by ALISON THOMPSON To see other Cake Cupcake and Baking books click here New large hardcover book published 2011 442 pages. With gorgeous mouthwatering colour photos by Adrian Lander and easy-to-follow instructions Baking is so satisfying; we learn new skills each time we try a new recipe. But best of all baking brings us together both in the kitchen and at the table – I love watching the smiles as people take their first mouthful and eat with joy. - Alison Thompson In Bake: Essential Companion expert baker and pastry chef Alison Thompson shares with you everything she knows about baking. Alison includes all her absolute favourite recipes for breads pastries ca 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 full details

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ENCYCLOPEDIA of FOOD and COOKERY by MARGARET FULTON See other books by Margaret Fulton and Suzanne Gibbs click here New hardcover book first published 1983 this 30th Anniversary edition published 2013 872 pages. A special 30th Anniversary edition of the classic food encyclopedia from the woman who taught Australia how to cook. In this completely revised and updated edition - with over 1500 recipes - Margaret Fulton guides the reader through the vast world of cookery. Inspiring generations of cooks with suggestions and guidance on all aspects of food and cuisine from buying ingredients to basic preparation and professional cooking tips this volume will continue to be the essential kitchen com lots more

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WARNER BROS CARTOON CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here Used hardcover book in very good condition with superb full-colour photos templates and step-by-step instructions 96 pages. Contains 18 cakes featuring the most well-known and best-loved Warner Bros cartoon characters such as The Flintstones Scoobi Doo Tom and Jerry and of course Bugs Bunny. The cakes cater to a mix of skill levels ranging from the beginner to the more expert. Debbie Brown's unique style of cake decorating and sugarcraft brings life to the famous Warner characters. Features: Recipes and materials - Madiera sponge cake with flavourings sugarpaste buttercream with flavourings sugar extra info

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KIDS' CAKE FAVOURITES An Australian Women's Weekly Cookbook See more Baking books click here New large softcover book published 2011 176 pages lots of delicious colour photos. Nothing brings a smile to your child's face like a magical Australian Women's Weekly birthday cake or a freshly baked muffin in their lunch box. This collection of favourites includes brownies lunchbox slices cupcakes party cakes number cakes and a special 'I-made-it-myself' chapter for any aspiring junior baker. Perfect for a birthday party or school picnic these recipes are easy to follow and guaranteet to satisfy . .Contents include I made it myself - recipes include Butterfly cakes Marble cake Quick-mix chocolate c additional info.....

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GLUTEN NUT EGG and DAIRY-FREE CELEBRATION CAKES 42 Simple and Delicious Recipes for Bakers and Cake Decorators by GEMMA McFARLANE To see other Gluten Free cookbooks click here New hardcover book with dustjacket delicious colour photos throughout. Published 2012 168 pages measures 23 x 27 cm. Have you been asked to make a vegan wedding cake and don't know where to start? Or would you like to give your child with a food allergy the perfect birthday cake? Perhaps you're baking scrumptious treats for a big family gathering or you're running a cake business and you're looking to cater for those with special dietary requirements. Trained chef and cake decorator Gemma McFarlane shows you that bakin click

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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 further data

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GIFTS from the KITCHEN 100 irresistable homemade presents for every occasion by ANNIE RIGG To see other cookbooks by Annie Rigg click here New hardcover book with dustjacket and superb full-colour photos. 176 pages published 2010 What could be more wonderful than receiving a box of deliciously decadent homemade truffles a jar of chutney or a bottle of fresh raspberry cordial all packaged beautifully with a hand written label? With the current trend for all things thrifty and creative now is the perfect time to explore the tradition of making and giving homemade food gifts many of which can be almost as simple to make as to buy and a great deal more satisfying for both the giver and the recip click

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PLANET CAKE KIDS 680 clever creations by Paris Cutler with Anna Maria Roche To see other Cake Cupcake and Baking books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 192 pages published 2012 Children's cakes just got a whole lot more exciting. With Planet Cake Kids you can choose from a selection of 12 creative cakes - from a Wizards' Spell Book to a Graveyard to a Theatre Stage to the Candy Floss Clouds - then add a cast of 57 fun colourful characters modelled in fondant icing: Mr Donut and Friends the Hip Hop Dudes the Ninja Rabbits Snow-surfing Penguins and many more. The mix-and-match approach of this unique book offers hundreds of combinati more.....

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ALL TIME FAVOURITES An Australian Women's Weekly cookbook See more Baking cookbooks click here New large hardcover book 240 pages published 2015. With colour photos of every recipe and easy-to-follow step-by-step instructions. This wonderful selection of delicious recipes that every home cook should have at their fingertips comes from The Australian Women's Weekly who has been producing recipes for over 80 years. The recipes include retro favourites with a twist trendy restaurant-style recipes and everyday all-time favourites both traditional and contemporary. Old favourites evoke fond memories of time spent with friends and family: baking with your mother or grandmother being surprised when 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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