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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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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 click here.....

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The BEST BIRTHDAY CAKE BOOKS Children's Birthday Cakes and Kids' Birthday Cakes by The Australian Women's Weekly To see other Children's Birthday Cake books click here 2 new softcover books 128 pages in each gorgeous mouthwatering colour photos. Kids' Birthday Cakes includes a pattern template sheet. Children's Birthday Cakes 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 click here

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DECORATING CAKES by The Australian Women's Weekly To see other Baking and Cake Decorating books click here New large hardcover book first published 2012 240 pages. Features step-by-step instructions beautiful photos and extensive how-to section and glossary. Beautifully decorated cakes from easy to experienced to expert Have you always dreamed of decorating your own cakes but never thought you could? This collection of gorgeous and lavishly embellished cakes will teach you all you need to know. With step-by-step photographs and clear instructions Decorating Cakes will turn a novice into a master. This beautiful book is full of magical decorated cakes – for weddings christenings birthda more data

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POP BAKERY by Clare O'Connell To see other Cake Cupcake and Baking books click here New small hardcover book 64 pages published 2011. Fantastic colour photos and step-by-step instructions. Start cake popping now! If you like cake and you like chocolate then you'll love cake POPs! Billed as the new cupcake these delicious little treats are a cross between a cake and a lollipop: a combination of moist cake and a sweet candy coating moulded onto a lollipop stick and then decorated to create a whole host of characters. Clare O'Connell of the Pop Bakery in London teaches you all you need to know from how to create the cake balls - a mouth-watering mixture of chocolate cake and icing - to dipping much more info

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THE GLUTEN FREE COOKING COLLECTION Gluten free food that tastes great by RICK GRANT To see other cookbook for special diets click here New large softcover cookbook published 2011 256 pages. Superb full-page full colour photos The Gluten Free Cooking Collection allows the novice and the experienced cook to create exciting and delicious gluten-free meals that every member of the family will enjoy. This collection of recipes also caters for people that have other food allergies such as fructose malabsorption soy dairy lactose and yeast intolerances as well as nut and egg allergies. Gluten-free chef Rick Grant also offers ideas for making delicious gluten-free soups finger foods cakes desserts C information

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CAKE WRECKS When Professional Cakes Go Hilariously Wrong by JEN YATES To see proper Cake Cupcake and Baking books click here New hardcover book published 2009 192 pages colour photos throughout. What is a Cake Wreck? A Cake Wreck is any cake that is unintentionally sad silly creepy inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected sugar-filled places. From the creator of the ultrapopular blog CakeWrecks.com here are the click on

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FAVOURITE CUPCAKES and CHEESECAKES An R R Publication To see other Cake Cupcake and Baking books click here New large format softcover book with over 100 recipes and gorgeous full-colour photos. 160 pages published 2009 Favourite Cupcakes and Cheesecakes offers a broad range of tasty delights designed for ease of preparation and to give the satisfaction that a cupcake or chesecake brings. These recipes are valuable assets to any kitchen library. We guide you through some basic and some more exotic cupcake and cheesecake recipes toppings and decorating suggestions. All of the recipes have been created so that they are achievable by the novice and offer a range of ideas and flavour combination much more info

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HIP HIP HOORAY by JULIE LANHAM To see other Children's Birthday Cake books click here New softcover book with full-colour photos and step-by-step instructions. 244 pages published 2011 50 fun party cakes A spectacular homemade cake can make a great party unforgettable. Children and adults alike will have a ball deciding which of the 50 inspired cakes to make first: the submarine the robot or perhaps the lollypop cottage? With Julie Lanham's clear step-by-step instructions you'll find these eye-catching cakes are surprisingly easy to make. The comprehensive introduction includes baking tips decorating techniques and shopping suggestions. You'll also find recipes for basic cakes and icings and click the link

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200 CUPCAKES by JOANNA FARROW To see other Cake Cupcake and Baking books click here New small softcover book published 2010 240 pages lots of gorgeous colour photos and easy to follow step-by-step instructions Cupcakes are a delectably indulgent treat - and so quick and easy to make! From colourful cakes to keep the kids entertained to sophisticated recipes for special occasions the Hamlyn All Colour Cookbook: 200 Cupcakes has something for everyone and includes cupcake toppings and decorations. Why not treat yourself to some gorgeous mocha cupcakes or delight a friend on their birthday with some maple pecan and white chocolate muffins? Each recipe is accompanied by easy-to-follow instructio more advice

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WHOLEFOOD BAKING Wholesome ingredients for delicious results by JUDE BLEREAU See other baking cookbooks click here New large softcover book 288 pages. Published 2013 This book is about getting the best results using the most wholesome ingredients and balancing that with deliciousness. Some recipes will err towards nourishing the body and some more towards nourishing the soul but certainly both can be considered whole and real. Wholefood Baking combines two of wholefoods expert Jude Blereau's great loves. Thoroughly researched and beautifully photographed this book includes failsafe recipes for more than 120 cakes scones biscuits and pastries as well as delectable creams icings and jam many o 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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