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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits



AUSSIE CAKES CAKES by RACHEL WILLIAMS To see other Children's Birthday Cake books click here New softcover book with gorgeous full-colour photos and step-by-step instructions. 126 pages published 2009 Are you tired of plain old chocolate cake? Would you like to bake a real surprise? Enjoy more than 40 Australian-inspired baking and decorating ideas perfect for kids' parties and grown-up celebrations. These creative recipes are easy fun and cheap to make. And while you're waiting for the cake to cool brush up on your Aussie trivia with fats and figures about our wonderful culture Designs to delight everyone including Aussie icons like the Hills Hoist the meat pie and the Akubra. Aussie animal considerably more details

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MERLE'S COUNTRY SHOW BAKING and other favourites by MERLE PARRISH To see other Cake Cupcake and Baking books click here New softcover book 240 pages published 2013. Features delightful chapter notes and lovely recipe comments from Merle plus gorgeous mouthwatering colour photos and step-by-step instructions. The Masterchef Australia sensation CWA prizewinner and judge shares her country-cooking secrets tips and recipes In her second cookbook Merle Parrish shares her expertise and secrets for all kinds of baked treats – from cinnamon tea cake to a classic Cornish pasty; from coconut macaroons to a rich and chocolatey rocky road; and from home-made tomato sauce to delicious plum jam spre click on

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WHOOPIE PIES by HANNAH MILES See other cookbooks click here New small hardcover book 64 pages published 2011. Delicious colour photography by Steve Painter. Fun recipes for filled cookie cakes Tempting recipes for delightfully different home-baked treats. From simple classics to fun new ideas there's a whoopie pie here to suit everyone. Move over cupcakes whoopie pies have come to town! Not quite a cake not quite a cookie these delightfully squidgy treats are the new baking craze sweeping the world. Originally an Amish tradition sometimes decorated sometimes not they can be enjoyed in a variety of flavours with different fillings. Classic Pies are the perfect indulgence. Deliciously simple r find out more.....

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I LOVE MACARONS by HISAKO OGITA To see other Cake Cupcake and Baking books click here Brand new softcover book published 2009 80 pages gorgeous mouthwatering colour photos and step-by-step instructions I Love Macarons is a step-by-step guide to making macarons with photographs that accompany each step. Macarons are increasing in popularity as more and more bakeries offer them in Australia the US Europe and Japan. The white pink yellow green and various other color combinations and their round domelike shape make macarons charming. The sweet crispy texture of the puffs and the thick cream between them add a rich harmony to this delicate pastry. Renowned Japanese pastry maker Hisako Ogita has much more info

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PLANET CAKE CUPCAKES The ultimate guide to decorating incredible cupcakes 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. 240 pages published 2010. Paris Cutler sets a new standard in the cupcake-loving marketplace appealing to both aspiring sugarcrafters and cake decorators as well as general home cooks who are ready to tackle something more challenging than standard icing and frosting. Planet Cake Cupcakes features all of the icing and decorating techniques that have made Paris an internationally recognised name in sugarcraft from stencilling and cut-outs to thr further data

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MARGARET FULTON BAKING The ultimate sweet and savoury baking collection See other books by Margaret Fulton and Suzanne Gibbs click here New large hardcover book published 2012 480 pages. From the grande dame of Australian cookery comes the ultimate baking book for Australian kitchens. A collection of Margaret's best sweet and savoury baking recipes Margaret Fulton: Baking is the perfect accompaniment to any home kitchen and includes everything from sourdough bread to layered sponge cake. With over 320 recipes plus variations and hints and tips this is a classic baking book essential to every kitchen. Margaret Fulton's recipes are triple-tested and are suitable for both beginner cooks and exp click the link

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CUPCAKES from London's Primrose Bakery by Martha Swift and Lisa Thomas To see other Cake Cupcake and Baking books click here New hardcover book published 2009 144 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions How to make simple stylish little cakes that bring joy to children and adults alike. Martha and Lisa concentrate on the basics with separate chapters on how to make basic sponge recipes how to ice a cupcake properly using decorations - as well as exploring seasonal and special occasions. More and more people are opting for cupcakes for their wedding cake and so this is covered in detail as well as ideas for birthdays festive and summery variations. Fro lots more

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PARTY CAKES by JULIE LANHAM To see other Children's Birthday Cake books click here New softcover book with full-colour photos and step-by-step instructions. 244 pages published 2008 Party cakes bursting with personality. These cakes are guaranteed to add a sparkle to any birthday celebration. Children and adults alike will love poring over the ideas in this book which colourful cake to make first - the spooky pirate ship the cheerful caterpillar or the whimsical castle in the clouds? There are 49 inspired designs to choose from each with easy-to-follow step-by-step instructions. A comprehensive introduction provides baking tips recipes safety advice and shopping suggestions as well as decora more details.....

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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 lots more

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TOTALLY GLUTEN FREE Tasty and easy recipes for everyone to enjoy by PALMIRA RIGOLO See other Gluten Free books - click here New hardcover book published 2010 108 pages measures 26 x 26 cm. Internally spiral-bound so it sits flat on the bench while you cook. Features a colour photo of every recipe. This book is for anybody wishing to eat healthy tasty food not just those with food allergies and/or intolerances; although the title may belie this fact. Feel free to 'dip your toe' into this wonderful new world of cooking with fresh ready-to-hand ingredients. Included in this book are all the recipes needed for your complete meal; giving you breads pasta soups pizza and desserts as well as entree click the link

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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