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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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MAKING WHOOPIES The Official Whoopie Pie Book by NANCY GRIFFIN See other cookbooks click here New softcover book 87 pages published 2010. Making Whoopies is a wide-ranging lighthearted look at whoopie pies and the folks who love them. Making Whoopies contains 16 recipes including healthy gluten-free and zucchini whoopie pies! Whoopie pies could be declared the official Maine dessert and many assert that the rotund chocolate confection originated there although Pennsylvania actually has a an equally strong claim to that honor. No matter - aficionados in both locales never tire of the giant sandwich cookies and the comfort-food treats are enjoying a renaissance as bakeries offer gourmet versio extra info

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RAINBOW TARTS 50 recipes for 50 colours by EMILIE GUELPA To see other books click here Cook your way through the rainbow Foodies and designers alike will fall instantly in love with these beautiful tarts by blogger and designer Emilie Guelpa. Eat your way through the rainbow using fruit vegetables candy and other ingredients to create a perfect - and delicious - swatch of colour. With stunning photographs of all 50 tarts and mouth-watering easy-to-follow recipes for tarts such as Caramel and pannacotta Cotton candy and marshmallow Rose and lychee Beef and Bearnaise and Black truffle and egg rainbow tarts really is a treat for both the eyes and the tastebuds. Contents include: Some tips befor lots more

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SHOW STOPPER DESSERTS by The Australian Womens Weekly To see other Cake Cupcake and Baking books click here New softcover book 120 pages gorgeous mouthwatering colour photos and step-by-step instructions Spectacular desserts designed to impress This book is packed with extravagant desserts which have been created to add an element of drama to any dinner party or gathering. Including recipes for spectacular ice cream and chocolate extravaganzas pies tarts puddings and triple-decker cakes Show Stopper Desserts is the must-have book for desserts that look sensational but are not complicated. These recipes will leave your guests wondering 'How did you do it?' Contents include Ice-cream extravaga click on

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MACAROONS BISCUITS An Australian Women's Weekly Cookbook See more Baking books click here New hardcover book published 2011 128 pages lots of beautiful colour photos. This book has also been published as a softcover book Macarons and Biscuits. The recipes in both books are almost identical with a few more recipes in this version. Delicious Sweet Treats Here is a recipe book full of all your favourite biscuits and sweet treats. This decadent and luscious book is filled with recipes for indulgent macarons scrumptious slices and beautiful biscotti. The kitchen biscuit jar will always need replenishing as each delicious bite-sized treat is devoured. There are recipes for plain biscuits biscuits more here.....

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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 extra

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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 lots more

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KIDS' PERFECT PARTY BOOK an Australian Women's Weekly cookbook To see other Children's Party and Birthday Cake books click here New softcover book. 184 pages published 2007. With great colour photos a full-sized pattern sheet and easy-to-follow step-by-step instructions for costumes cakes food and games. Games ~ Menus ~ Costumes ~ Party Food ~ Cakes ~ Invitations ~ Decorations ~ Goody Bags Here is a book that takes all the stress out of kids' parties. This book is divided into ten themes with creative ideas for invitations table decorations dress-ups activities party food take-home treats and the all-important party cake. There's a full-sized pattern sheet and step-by-step instructions with more data

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GIFTS from the KITCHEN 100 irresistable homemade presents for every occasion by ANNIE RIGG To see other cookbooks by Annie Rigg click here New hardcover book with dustjacket and superb full-colour photos. 176 pages published 2010 What could be more wonderful than receiving a box of deliciously decadent homemade truffles a jar of chutney or a bottle of fresh raspberry cordial all packaged beautifully with a hand written label? With the current trend for all things thrifty and creative now is the perfect time to explore the tradition of making and giving homemade food gifts many of which can be almost as simple to make as to buy and a great deal more satisfying for both the giver and the recip considerably more details

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THE CRABAPPLE BAKERY CUPCAKE COOKBOOK by JENNIFER GRAHAM To see other Cake Cupcake and Baking books click here Used softcover book in very good condition with gorgeous full-colour photos. 174 pages first published 2007. The once humble cupcake has become an international star – for weddings parties anything! And who better to impart her cupcake secrtes than Jennifer Graham founder of the enormously successful Crabapple Cupcake Bakery. In The Crabapple Bakery Cupcake Cookbook Jennifer shares with us many of her favourite recipes – including Valentine's Cupcakes Caramel Lovers' Cupcakes Church Picnic Carrot Cupcakes and Baby's First Cupcakes. There are simple step-by-step instructi extra

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JAM DROPS AND MARBLE CAKE 60 years of CWA award-winning recipes by The Country Women's Association of NSW To see other CWA cookbooks click here New hardcover book 216 pages published 2012. Includes B W photos sourced from newspapers and journals of the 1950s. A timeless collection of over 130 tried-and-true recipes Jam Drops and Marble Cake celebrates 60 successful years of the Cookery Competition held by The Land newspaper and the Country Women’s Association of New South Wales. From peach blossom cake to Anzac biscuits from raspberry coconut slice to scones these nostalgic recipes will charm and delight while rewarding the baker with prize-winning results. This book is the perfect gif 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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