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Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

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WILD SOURDOUGH The natural way to bake by YOKE MARDEWI See more Sourdough bread-making books - click here New softcover cookbook published 2009 224 pages Wild Sourdough is a hands-on and highly practical guide to sourdough bread making at home. With more than 45 easy-to-follow recipes written specially for home bakers Wild Sourdough invites you to go back to basics. Take flour water and salt and add feta walnuts and dried fruit. Using natural fermentation techniques you can bake simple wholesome and preservative-free sourdough bread to savour! Contents include: Introduction Bread - the staff of life: health benefits ingredients equipment starter culture methods tips and tricks Recipes: White extra info

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PASTRIES AND PUFFS An Australian Women's Weekly Cookbook See more Baking books click here New hardcover book with dustjacket published 2012 128 pages lots of beautiful colour photos. Irresistible recipes for pastries puffs and little cakes Indulge yourself with this gorgeous collection of little pastries and puffs. They're lavish and lush and includes all your favourites from mille feuille and mini tarte tatins to chocolate éclairs and croquembouche. There are also light and airy meringues and macaroons mouthwatering cakes as well as whimsical whoopie pies and popcakes. Extremely impressive and very easy to make these delights are the perfect ingredients for a great afternoon tea. A b more details.....

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HOW TO BE A DOMESTIC GODDESS Baking and the art of comfort cooking by Nigella Lawson See other Baking books click here New softcover book 374 pages loads of beautiful colour photos by Petrina Tinslay. The beautiful bestselling classic that puts baking back into our kitchens and our lives How to be a Domestic Goddess is not about being a goddess but about feeling like one. What this deliciously reassuring and mouthwatering cookbooks shows is that it's not hard to bake a tray of muffins or a sponge layer cake but the rewards are high. Nigella shows that there can be more feelgood mileage from whipping up a batch of strawberry shortcakes or putting together a trifle than in almost any other coo more data

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CAKE DECORATING TRICKS Clever Ideas for Creating Fantastic Cakes by SUE MCMAHON To see other Cake Cupcake and Baking books click here New hardcover book with gorgeous full-colour photos and step-by-step instructions. 128 pages published 2009. Celebration cakes have grown in popularity over recent years and the materials and equipment for making them at home have become more readily available. In this invaluable book Sue McMahon takes full advantage of all the latest gadgets as well as basic kitchen equipment which can be used to achieve professiona llooking results as quickly and easily as possible. Whatever the occasion from children's birthday parties to weddings and seasonal celebrations details

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CAKES TO DREAM ON A Masterclass in Decorating by COLETTE PETERS To see other Cake Cupcake and Baking books click here New hardcover book with gorgeous full-colour photos templates and detailed instructions. 260 pages published 2005. Colette Peters the celebrated queen of the confectionary arts unveils an inspiring resource for serious home bakers professional chefs and aficionados of Colette's incredible edible architecture. The ingenious cake decorator - whose miraculous and luscious concoctions have appeared everywhere from White House Christmases to royal weddings - presents a master class in cake design and decoration alongside an all-new selection of her own cake designs. With Cakes to click the link

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COLETTE'S WEDDING CAKES by COLETTE PETERS To see other Cake Cupcake and Baking books click here New hardcover book with beautiful full-colour photos templates and detailed instructions. 182 pages first published 2000. No one makes more beautiful cakes than Colette Peters. Now anyone with an interest in pastry art can make them at home. There are cakes for every sort of birthday celebrant. Each month has a sign of the zodiac cake (for Aquarius a Water Pitcher mosaic) a birthstone cake (for June a Crown of Pearls) and a flower cake. In addition there are assorted cakes such as a doctors bag a chess set and an Art Deco confection. Colette's Birthday Cakes includes delicious basic recipes and in more.....

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500 CHOCOLATE DELIGHTS the only chocolate compendium you'll ever need! by LAUREN FLOODGATE See other Baking books click here New hardcover book 288 pages including very comprehensive index and over 200 colour photos. With 500 mouthwatering chocolate delights this book is packed with ideas for every kind of melt-in-the-mouth snack sweet treat dessert or cake for every occasion. Filled with suggestions and tips to ensure fuss-free entertaining 500 Chocolate Delights is the only book on cooking and baking with chocolate you will ever need and one you'll turn to time and time again. Beautifully illustrated and easy-to-follow guide to creating delicious chocolate delights every time and for every more.....

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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 further data

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The 12 DAYS of CHRISTMAS by The Australian Womens Weekly See other Christmas books click here Brand new softcover book 120 pages published 2010. Gorgeous mouthwatering colour photos and step-by-step instructions The long lazy days that follow Christmas Day when most of us are on holiday are wonderful days for eating. There's the Christmas Eve dinner the extravagances of Christmas Day and the relaxed Boxing Day leftovers (my favourite part of Christmas) Then there's some quiet time for picnics and barbecues before the big build-up begins again this time for the New Year's Eve party. Breakfasts easy entertaining a tea party a day at the cricket - the 12 days of Christmas are a food-lover's par more data

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WALLACE GROMIT CRACKING CELEBRATION CAKES by DEBBIE BROWN To see other Children's Birthday Cake books click here New hardcover book with superb full-colour photos templates and step-by-step instructions. 128 pages published 2006 Wallace Gromit Cracking Celebration Cakes is a brilliant collection of 21 novelty celebration cakes. Whatever the occasion you'll find a smashing Wallace and Gromit cake cupcake or mini-cake design for fans of the famous plasticine pals. Bestselling author and talented sugarcrafter Debbie Brown puts her skills to great use showing you how you can recreate some of Wallace and Gromit's finest moments. Every project is fully explained from start to finish accompanied by more advice

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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