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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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CHRISTMAS FAVOURITES by The Australian Women's Weekly See other Christmas books click here New large softcover book 176 pages published 2009. Minor shelf wear to cover. Gorgeous mouthwatering colour photos and step-by-step instructions Drinks ~*~ Mains ~*~ Puddings Desserts ~*~ Festive Treats There are recipes here for cocktails appetisers starters traditional and contemporary mains fabulous puddings and cakes and lots more. So whether you're having the neighbours over for drinks and nibbles or the whole family round for the works on Christmas Day this collection of favourite recipes is the perfect solution to a stress-free festive season Contents include: Drinks and appetisers Starters Main click to go

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PARTY CAKES FOR KIDS To see other Children's Birthday Cake books click here New softcover book with full-colour photos and step-by-step instructions. 160 pages published 2008 Kids of all ages will be delighted by this collection of fun birthday party and celebration cakes. All the favourite furry friends are included as well as enchanted (and enchanting!) folk cartoon characters number cakes and all the action cakes any boy could want. All the cakes are easily achievable by the home cook using simple techniques. Step-by-step photos easy-to-use templates and clear instructions will ensure that everyone is happy on the big day. Features 50 designs including storybook characters scenes all the more information.....

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The GLUTEN FREE BAKER Delicious baked treats for the gluten intolerant by HANNAH MILES See other Gluten Free books - click here New hardcover book published 2011 144 pages measures 24 x 24 cm. Baking is the most difficult aspect of the gluten-free diet to overcome but using clever substitutes and ingenious baking methods experienced baker Hannah Miles has created a delicious collection of gluten-free versions of everyone's favourites. Cookies Brownies Bars are always popular. Bake a batch of Ginger Cookies; White Chocolate and Walnut Brownies; or Caramel Shortbreads to share with friends or colleagues. A chapter devoted to Cakes provides plenty of inspiration – try Apple and Pecan Cake more details.....

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THE GREAT BIG COOKIE BOOK by HILAIRE WALDEN Over 200 recipes for cookies brownies scones bars and biscuits Large new softcover book 256 pages lots of beautiful colour photos. The ultimate Cookie / Biscuit recipe book! The definitive biscuit collection with over 200 recipes - ranging from the well-known and much-loved to the excitingly different including chapters on Cookies for Kids Savoury Treats and Brownies and Bars. Features include Full introduction covering useful baking techniques ingredients equipement and storage. Illustrated with over 600 colour photographs - step-by-step instructions and the glorious finished results Contains every cookie recipe imaginable from Black and White Flo click on

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FAVOURITE CHARACTER CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here Used hardcover book in very good condition superb full-colour photos templates and step-by-step instructions. 96 pages published 1997 Featuring Thomas the Tank Engine Spot the dog Paddington Bear Noddy and many more! Best-selling sugarcraft author Debbie Brown brings to life many popular characters. With her breath-taking modelling skills and in-depth research she captures the essence of each character brilliantly from Betty Boop to Where's Wally. Favourite Character Cakes provides a full colour photograph of each finished cake step-by-step colour photographs and clear instructions to guarantee t considerably more details

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FANTASTIC CAKES an Australian Women's Weekly cookbook To see other Children's Birthday Cake books click here Used softcover book in good condition published 1998 120 pages. With gorgeous mouthwatering colour photos of every cake and easy-to-follow step-by-step instructions with photos. Includes fold-out pattern sheet. It's my party .... and I really want a Thomas The Tank Engine birthday cake to share with MY friends!. Don't worry - Thomas is here along with Spot and Humphrey and dozens more Fantastic Cakes for making birthday dreams come true. Along with ballerinas and bush creatures you'll find a soccer ball and stegosaur among the 57 cakes included. And it's not just littlies who'll be de more here.....

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PARTY ANIMALS Over 60 favourite Birthday Cake designs by The Australian Women's Weekly To see other Children's Birthday Cake books click here New softcover book with over 60 clever easy designs gorgeous full-colour photos and step-by-step instructions with full-sized pattern sheet. Published 2007 120 pages. This fantastic book is full of all-time favourite animal cakes - your child will delight in these charming critters and won't be able to wait until their next birthday to choose one. The cakes are easy to make and require no special skills. Each cake is pictured and many have step-by-step instructions. A full-sized pattern sheet is also included. This bright and colourful collection will full details

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The BIG BOOK of BEAUTIFUL BISCUITS An Australian Women's Weekly cookbook To see other Baking books click here Used softcover book first published 1982 and reprinted several times 128 pages. With colour photos of every recipe and easy-to-follow step-by-step instructions. Here are biscuits for all occasions - morning or afternoon tea school lunches children's parties special biscuits and some mouth-watering confections to serve with coffee. . There are 120 delicious temptations to try - dip in and see if you can resist. The recipes are arranged by ingredient and include: Almond Apricot Bran Cheese Cherry Children's party biscuits Chocolate Coconut Coffee Corn flakes Ginger Hazelnut Honey Malt extra

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DECADENCE Desserts by PHILIP JOHNSON New hardcover book with dustjacket. 192 pages published 2008. Superb photography by Jared Fowler This glorious collection of lush exquisite decadent desserts from acclaimed chef Philip Johnson will have your tastebuds tingling with pleasure. Dreamy creamy chilled chocolatey fruity hot iced - whatever you are craving you’ll find it here with over 90 exquisite show-stealing mouth-dropping extravaganzas to choose from. Thie book contains jut what you need for that perfect afternoon indulgence or a memorable ending to any meal. Whether you're out to impress or just to indulge Decadence is a book to treasure and adore. Chapters include: Crazy for Chocola considerably more details

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COOKING CLASS CAKE DECORATING by The Australian Women's Weekly To see other Baking and Cake Decorating books click here New softcover book published 2008 120 pages. This title was previously published as 'Celebration Cakes'. Making an impressively decorated and cleverly themed cake for a special occasion has been the triumph of generations of home cooks. This new book from the famous Australian Women's Weekly Test Kitchen not only keeps the tradition alive but also brings new products and simplified techniques to the mix. No matter what you need to know - from making chocolate curls with ease to embellishing a multi-tiered wedding cake with decorative piping - Cooking Class Cake Decorating s more info

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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