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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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FAIRY CAKES by JOANNA FARROW To see other Cake Cupcake and Baking books click here New small softcover book published 2004 64 pages lots of gorgeous colour photos and step-by-step instructions Mouthwatering recipes for decorated fairy cakes including fun designs for kids family favourites afternoon teas and celebration cupcakes. over 40 charming and original ideas from Snakes in the Jungle Sea Monsters Ladybirds and Princess Cakes to Chocolate Toffee Cupcakes Triple Chocolate Cupcakes and even Mini Christmas Cakes. Beautiful and delectable there is something to suit every taste and these fairy cakes are guaranteed to please. This is an English publication and all measurements are in metric a extra info

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CHILDREN'S BIRTHDAY PARTIES by CATHERINE PROCTOR To see other Children's Party and Birthday Cake books click here New softcover book. 128 pages published 2005. Activities ~ Themes ~ Food Planning a children's party? Well this great book ensures that they are fun for parents too! With a little planning and preparation this book will make holding your child's next party at home easy and enjoyable. Children's Birthday Parties has everything you'll need to create a special event your kids and their friends will never forget. Includes step-by-step information on: Planning and budgeting for the big day Party themes Costumes you can create Innovative cakes Creative lolly bags Games to suit every th more info

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COLETTE'S WEDDING CAKES by COLETTE PETERS To see other Wedding Cake decorating books click here Used hardcover book with dustjacket in very good condition with gorgeous full-colour photos templates and detailed instructions. 184 pages published 1995. Colette Peters's one-of-a-kind wedding cakes - for which she charges hundreds sometimes thousands of dollars - have made her America's most sought-after culinary artist. Now with this dazzling cookbook brides-and-grooms-to-be can bake their own Colette's wedding cake or commission a professional baker to follow one of Colette's designs. Illustrated throughout with eye-popping color photographs step-by-step drawings and templates Colette's Weddin extra

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QUICK-MIX BISCUITS 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. The scrumptious biscuits and slices in Q uick Mix Biscuits and Slices are almost as easy to make as a packet is picked up from the supermarket shelf - yet they are infinitely more satisfying to serve and to eat. Hazelnut crisps choc nut panforte lemon poppyseed shortbread bars maple cinnamon pinwheels almond honey slice meringues and marshmallows are just some of the recipes from a collection which reads like the menu of an international patisserie. But most can more.....

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CAKE DECORATING by The Australian Women's Weekly To see other Baking and Cake Decorating books click here Used softcover book in very good condition published 2013 120 pages. Features step-by-step instructions beautiful photos and extensive how-to section and glossary. NB: An expanded hardcover version of this book is also available. It has more cake designs recipes and a larger techniques section. Click here for more information about The AWW Decorating Cakes book Beautifully decorated cakes from easy to experienced to expert Decorating cakes can be really simple but effective incredibly complicated but divine and everything in between - and this is where this book is positioned. If you're click to go

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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 click the link

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DECADENT GLUTEN FREE TREATS With tempting vegan and dairy-free options by TAMARA JANE To see other Gluten Free cookbooks click here New softcover book delicious colour photography throughout by Devin Hart. Published 2013 128 pages measures 21 x 23 cm. A wickedly decadent collection of sweet baking Tamara Jane's latest cookbook offers an irresistible array of cakes and slices. Created especially to cater for people on a restricted diet there are recipes that are free from gluten others that are free from eggs or dairy and some that are suitable for vegans. You will find delicious treats that everyone can enjoy even if they have an intolerance or allergy. Each recipe is annotated gluten dairy additional info.....

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500 PIES AND TARTS the only pie and tart compendium you'll ever need! by REBECCA BAUGNIET See other Baking books click here Brand new softcover book 288 pages including very comprehensive index and over 200 colour photos. 500 Pies and Tarts is a comprehensive compendium that will inspire even the most reluctant cook to embrace their inner baker. If you have always wanted to bake a pie but don t know where to start our detailed recipes will guide you with precision and take the guesswork out of pastry making while providing useful tips that ensure success each time. The recipes offer a wealth of inspiration Includes many simple-to-make pies and tarts and numerous time-saving variations from b here

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WILTON CAKE DECORATING 2011 Wilton Yearbook To see some Wedding Cake decorating books click here New large softcover book with superb colour photos. 248 pages published 2010 Start planning a year of amazing celebrations with the new edition of the 2011 Wilton Yearbook which is packed with more cake and dessert ideas than ever before! You’ll find more than 250 exciting designs for every occasion in tune with today’s most exciting themes and colors. Our Party Animals special section of the 2011 Wilton Yearbook features a wild world of unforgettable cakes starting with our sensational circus cover scene. It’s a 3-tier 3-ring circus with colorful brownie pop animals clowns and here

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DESSERT BIBLE To see other Cookbooks click here New softcover book 252 pages gorgeous mouthwatering colour photos. Front cover has a minor crease at lower corner What meal is complete without a sweet finale? There's nothing like a home-made dessert to put a smile of satisfaction on everyone's face. Desert Bible has a vast array of delicacies to suit every occasion and season so the possibilities for indulging your sweet tooth are endless. Try a fresh and healthy fruit salad sundae or sorbet in summer or warm up with a comforting pudding pie or crumble in winter. For special occasions an elaborate cheesecake or melt-in-the-mouth souffle is sure to impress. And there are plenty of quick and si click here.....

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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