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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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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 further data

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BABYCAKES Vegan (Mostly) Gluten-Free and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by ERIN McKENNA To see other Gluten Free cookbooks click here New hardcover book with dustjacket delicious colour photos throughout. Published 2009 144 pages measures 20 x 24 cm. Dustjacket has some minor shelfwear. Forget everything you've heard about health-conscious baking BabyCakes is your key to an enlightened indulgent sweets-filled future. This is important news not only for parents whose children have allergies for vegans and for others who struggle with food sensitivities but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a heal here

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CHARACTER CAKE TOPPERS by MAISIE PARRISH To see other Children's Birthday Cake books click here New softcover book with superb full-colour photos templates and step-by-step instructions. 128 pages published 2013 Over 65 design ideas for fontant sugar models Learn how to make amazing fondant cake topper designs with over 65 fun ideas for sugar characters bases and accessories. Whether it's a pirate with his treasure chest and parrot or a kitten with a comfy cushion and a ball of yarn to play with each cake topper design has three unique features for you to make - use these individually or mix and match from different designs to create your own unique cake toppers! Basic cake decorating techni full details

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500 CAKES the only cake compendium you'll ever need! by SUSANNAH BLAKE See other Baking books click here Brand new hardcover book with dustjacket 288 pages including very comprehensive index and over 200 colour photos. There is no more fitting conclusion to a party or a celebratory meal than a special cake. You'll find the right recipe here whatever event you're catering for: a child's birthday party a wedding reception or simply a well-earned cup of tea or coffee. This collection of cake recipes will inspire you to create 500 mouth watering recipes for every party celebration and special occasion from elaborate creamy gateaux to Christmas cakes and fun children's birthday sponges. With a wi click on

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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 find out more.....

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CAKE STYLE The Art of Cake Decorating by ANNIE DAM To see other Cake Cupcake and Baking books click here New softcover book 144 pages published 2011. Gorgeous full-colour photos step-by-step instructions. Cake Style teaches you how to create beautiful cakes for your own special events. It includes inspiring classic and contemporary designs for every occasion using a range of cake-decorating techniques. By following the step-by-step guidance on everything from ingredients to presentation you will learn and perfect the skills you need to make stunning and stylish cakes. Cake design is a combination of artistry and chemistry and Cake Style is your expert guide to the entire cooking and creative click here.....

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FUN and ORIGINAL CHILDRENS' CAKES by MAISIE PARRISH To see other Children's Birthday Cake books click here New softcover book with superb full-colour photos and step-by-step instructions. 128 pages published 2010 This is an adorable collection of children's celebration cakes boasting the unique but easily achievable modelling skills of internationally renowned cake designer and sugarmodeller Maisie Parrish. Each new design has true character and unique charm ideal for a children's party with a difference. Each project is accompanied by quick-to-make cupcakes and minicakes to complement the main cake or to make when time is short. With simple sugarcrafting techniques figure modelling instruct click the link

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GLUTEN FREE and EASY Delicious Gluten-free Recipes the Whole Family Will Love by ROBYN RUSSELL See other Gluten Free books - click here New softcover book published 2007 180 pages measures 22 x 22 cm. Enjoy the benefits of gluten-free cooking without sacrificing taste or variety. With over 80 recipes each beautifully photographed this bestselling cookbook allows those with gluten sensitivity to include their favourite foods again with a range of exciting and easy-to-prepare recipes for every occasion. Gluten Free and Easy is a cookbook revelation! This book will assist in helping those with coeliac disease and allow them to enjoy their favourite foods again and provide those who cook for coe related info

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MICH TURNER'S CAKE MASTERCLASS The Ultimate Guide to Cake Decorating Perfection by Mich Turner To see other Cake Cupcake and Baking books click here New large hardcover book 224 pages published 2011. Gorgeous full-colour photos step-by-step instructions templates. Mich Turner shares the baking and decorating secrets that have taken her to the top in this ultimate guide to creating cake perfection. The celebrity favourite and founder of Little Venice Cake Company covers everything from baking basics to masterclasses on essential techniques finishing with a stunning gallery of stylish cakes for every occasion. Mich Turner owner of the Little Venice Cake Company and award-winning cake designer extra

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ENCHANTED CAKES FOR CHILDREN by DEBBIE BROWN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos templates and step-by-step instructions. 112 pages first published 2000 21 enchanting party cakes to captivate enthrall and entrance! Enchanted Cakes for Children contains over 20 endearing characters and scenes including familiar characters from favorite fairy tales such as the Snow Queen Sleeping Beauty and Cinderella. You'll also meet several new characters from the world of make-believe such as friendly elves and bewitching mermaids playing with sea creatures. Clear step-by-step text is complemented by color photos of each cake. Cake decora lots more

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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