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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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KIDS' CAKES FROM THE WHIMSICAL BAKEHOUSE by LIV HANSEN and KAYE HANSEN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos over 50 recipes and step-by-step instructions. 176 pages published 2010 From the mother-daughter baking and decorating team behind the beloved Whimsical Bakehouse books this trove of recipes and ideas will help you conjure up a colorful world of pixie dust or pirate’s treasure for your kids. Chocolate fairies dance atop a woodland cake surrounded by magic wands and tea party cupcakes; extraterrestrial cupcakes orbit a 3-D rocket cake; a spooky mummy mask cake watches over pudding-filled chocolate cauldrons. Rangi extra info

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LITTLE CAKES FROM THE WHIMSICAL BAKEHOUSE by LIV HANSEN and KAYE HANSEN New hardcover book with superb full-colour photos over 50 recipes and step-by-step instructions. 176 pages published 2008 The mother-daughter team at the Riviera Bakehouse in Westchester New York and authors of The Whimsical Bakehouse and Christmas Cookies from the Whimsical Bakehouse now present an abundance of fabulous new recipes for little decorated cakes cheesecakes cupcakes and more - all in fresh flavor combinations like caramel cake with dulce de leche buttercream or spicy chocolate cake with cinnamon-chocolate whipped cream. This comprehensive introduction to baking in miniature also provides tips on glazing ici find out more.....

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The ABC BOOK of CHILDREN'S CAKES by KATHY KNUDSEN To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos full-size templates and step-by-step instructions. 80 pages. First published 2009 this edition published 2014. Celebrate birthdays special occasions or afternoon tea with these easy-to-make character cakes. This book contains all the favourite characters from television shows broadcast on ABC TV including Peppa Pig Giggle and Hoot In the Night Garden Shaun the Sheep Play School and more. Simple step-by-step instructions templates and photographs will help you achieve great results at home. Contents include: Basic recipes - butter cake qu extra

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HOME BAKED An Australian Women's Weekly Cookbook See more Baking books click here New softcover book first 2005 this edition published 2013 248 pages lots of delicious colour photos. Make your next cup of tea or coffee that little bit special by opening up your cake tin and relaxing with a perfect slice of cake muffin biscuit or cupcake ... or any one of over 110 ideas for easy baking. Treat your friends to a taste of times gone by with a piece of simple Victoria sponge send some fruity slice in a school lunchbox or pack a home-made treat for your next picnic. No one can resist the aroma of a freshly baked cake or batch of scones and you don't have to be an expert baker to cook these sweet t much more info

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COOKING FOR YOUR CAT Healthy Recipes - Seasoned with Affection by SOPHIE KLEIN To see other books about cats and other animals click here New hardcover book with dustjacket 64 pages. Published 2011. Delicious photos of feline treats and gorgeous photos of cats with easy-to-follow instructions. Cooking for Your Cat - and making you and your cat happy. Cats can be very particular about the quality and taste of their food and even the most gentle-natured kitties can be quite choosy when it comes to what they will eat. But there are some delicacies that virtually no pussycat can resist. Cats love fresh home-cooked meals as much as people do! It's simple and cost-effective to prepare food for you link 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 click to go

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GREAT KIDS' CAKES BIRTHDAY CAKES FOR KIDS by The Australian Women's Weekly To see other Children's Birthday Cake books click here New softcover book with clever designs gorgeous full-colour photos pattern template sheet and step-by-step instructions. Published 2008 120 pages. When a cake is required for a party Great Kids Cakes has over 50 ideas to feed both your imagination and the little party guests. Every cake can be made from scratch or from cake mix batter - create a simple oblong or round cake and cut out the most fantastic shapes from there. No need for complicated tins: step-by-step photographs show you how to make every cake from basic shapes. The pattern templates will help you cr find out more.....

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DIVINE CUPCAKES A book of Temptation by TAMARA JANE See other cookbooks click here New softcover book 128 pages published 2009. Delicious colour photography by Danielle Saudino and Adam Toomer. Succumb to the absolute pleasure of these heavenly delights. Nothing comes close to the sort of pleasure a cupcake can provide. When made to perfection cupcakes are fresh light and fliffy while the frosting is sweet and creamy. Topped off with a Belgian chocolate filigree or candied flowers these little delicacies become a feast for the eyes also. Can you imagine a more heavenly experience? Cupcakes have been very much in vogue for some time now and our love affair with the baby cakes shows no sign of more info

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BISCUIT AND SLICE BIBLE by Penguin Books To see other Cookbooks click here Used softcover book in very good condition front cover has some minor creasing otherwise in excellent condition. Published 2007 250 pages measures 15 x 18 cm. Little treats with big appeal! We all like to indulge in a tasty tidbit now and then and a freshly baked biscuit or slice does just the trick.Ideal for morning teas school fetes or as an after-dinner sweet home-baked biscuits and slices are so versatile and easy to make. They're less costly - and far tastier - than their store-bought cousins and they make a lovely gift for family and friends. With a tantilising array of sweet and savoury recipes as well as glute much more info

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CWA CLASSICS COOKBOOK by The Country Women's Association To see other CWA cookbooks click here New large hardcover book 882 pages published 2011. Minor damage to the front cover - a small 'bump to the top corner and a little ding to the top edge of the front cover closer to the book's spine. The rest of the book is absolutely perfect. Weighs just over 3kg. Gorgeous mouthwatering colour photos and step-by-step instructions Traditional tempting tried-and-true The cooking skills of CWA members are legendary and this collection brings together their very best recipes. Inside you'll find soups and stews casseroles and pies cakes preserves biscuits and slices. All the recipes use simple ingredient more tips

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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