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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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MORE CAKES and SLICES An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book in good condition published 1998 120 pages. With colour photos of every recipe and easy-to-follow step-by-step instructions. The appeal of these fresh cakes and slices lies as much in the making as it does in the eating - quick easy and foolproof they're delicious treats and everyone can create with little trouble and great success. With More Cakes and Slices the famous Australian Women's Weekly Test Kitchen has come up with over 100 scrumptious recipes from those that fulfill a chocoholic's fantasy to an inviting baker's dozen of warm syrup cakes to a wealth of traditional nu more information.....

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THE CHRISTMAS COLLECTION by The Australian Women's Weekly See other Christmas books click here New large softcover book 352 pages published 2011. Gorgeous mouthwatering colour photos and step-by-step instructions Recipes and Food ~*~ Edible Gifts ~*~ Decorations ~*~ Gift Wrapping Christmas and the festive season is a time of great celebration and this beautiful book brings together all the recipes you will ever need to make ths most of this special time of year. With more than 150 traditional and modern Christmas recipes plus ideas for table settings gift wrapping decorations and edible gifts this collection is the book you have been waiting for. From Christmas Day breakfast to Christmas din lots more

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MIX AND BAKE by BELINDA JEFFERY See other baking cookbooks click here New large softcover book 264 pages first published 2007 this edition published 2011. Features superb colour photography by Rodney Weidland. Belinda Jeffery baked her first cake at the age of five or six standing by her beloved mother's side. Ever since then baking has been her passion. In Mix Bake she shares her 100 all-time favourite recipes for cakes scones muffins biscuits slices quick breads pies and tarts in the hope that they will become your favourites too. Enjoy sweet treats such as macadamia and chocolate chip brownies and a gooey butterscotch peach cake or savoury goods such as dill ricotta and parmesan muffins a additional info.....

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PLANET CAKE A beginner's guide to decorating incredible cakes by Paris Cutler and the Planet Cake Team 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 2009. It's time to get excited about party cakes again. No more buttercream teddy bears. No more staying up until midnihgt sticking sprinkles on ice-cream cones. No more cake crumbs in the icing. Make something fabulous professional and easy ... the Planet Cake way. This beautiful and contemporary cake-decorating book is set out in the style of a cooking course working from learning how to make and decorate the simplest of cupcakes to t details

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The HEALTHY HOMEMADE PET FOOD COOKBOOK 75 Whole-food recipes and tasty treats for dogs and cats of all ages by BARBARA TAYLOR-LAINO To see other books about dogs and other animals click here New softcover book 176 pages. Published 2013. Organic seasonal farm-to-table food has become a huge movement - and for good reason. Whole food is more nutritions better tasting and less prone to contamination. However conscious eating shouldn't exclude the family pet. Commercial pet food is often low in nutrients and high in preservatives grains and fillers that in many cases contradict what the animal was biologically designed to eat. As a resilt many pet owners are looking for solutions to the issue of click to go

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SWEET THINGS An Australian Women's Weekly Cookbook See more Baking books click here New softcover book published 2014 128 pages lots of delicious colour photos. This book is a delightful collection of recipes that really show off what can be done with basic ingredients and delicious seasonal fruits. The recipes include tarts cakes and biscuits all in an amazing variety of shapves sizes and flavours. And then there are the desserts all of which have an incredibly high 'wow' factor. So make a cup of tea or coffee flick through the book and decide what you're going to bake first. Contents include: Fruit tarts and cakes Cafe cakes Petit fours Mouthfuls Biscuits and biscotti Desserts Cooking tech 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 extra

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CONFETTI CAKES FOR KIDS Delightful Cookies Cakes Mini Cakes and Cupcakes from New York City's famed bakery by ELISA STRAUSS To see other Children's Birthday Cake books click here New hardcover book with dustjacket. Published 2008 224 pages gorgeous mouthwatering colour photos. A child's party is incomplete without a sweet treat to please the palate and dazzle the imagination. Confetti Cakes for Kids offers fun enchanting projects to commemorate any occasion from birthdays to holidays to school graduation. This book has cakes cookies and cupcakes so captivating that kids and adults will hardly believe their eyes. From simple star cookies to a candy factory cake from beach pail cupcakes to a s more info

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The WHOOPIE PIE Book by CLAIRE PTAK See other cookbooks click here New hardcover book 160 pages published 2010. Delicious colour photography by Colin Campbell. Meet the new cupcake! Chocolate chip with chocolate marshmallow. Raspberry and nectarine with vanilla bean. Red velvet with old-fashioned buttercream Welcome to the irresistible world of the whoopie pie. These delicious delights which hail originally from America are baking's latest trend. Whoopie pies are two discs of sponge cake sandwiching a thick buttercream filling. They were originally baked by the Amish community. These melt-in-the-mouth treats are a suprise hit in Britain where they are outselling cupcakes donuts and macaroons additional info.....

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CWA CALENDAR of CAKES by Fiona Roberts and Jacqui Way To see other CWA cookbooks click here New softcover book 168 pages published 2015. Gorgeous mouthwatering colour photography by Jacqui Way and step-by-step instructions Recipes tips and tricks from the South Australian Country Women's Association Lamingtons anyone? Homemade of course and created with love from the South Australian Country Women's Association's near-century of baking wisdom. Or perhaps it's a big day. How about a jaw-dropping five-layer pink ombre cake? Calendar of Cakes offers a cake for every week of the year plus cakes for special occasions. Easy-to-follow recipes using each season's freshest flavours combined with a co click on

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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