Home

Login to enhance your shopping experience.

Login or Create an Account
Categories
Main Menu
Quick Store Search

Advanced Search
Shopping Cart

There are no items in your shopping cart.

Moulded Flowers & Fruits for Cake Decorators

Moulded Flowers and Fruits

shop
purchase
shop
BABYCAKES COVERS THE CLASSICS Gluten-Free Vegan Recipes from from donuts to snickerdoodles by ERIN McKENNA To see other vegan and vegetarian recipe books click here New hardcover book with dustjacket delicious colour photos throughout. Published 2011 144 pages measures 20 x 24 cm. This latest collection of vegan gluten-free and refined sugar-free recipes features revised versions of classic favorites including gingerbread pancakes honey buns and German chocolate cake. For those with food sensitivities these desserts have remained a distant dream - until now. Following her widely adored debut cookbook with this delectable and extensive new collection Erin McKenna celebrated baker and propriet extra

recipe book
get
stores
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 details

recipe book
shop
purchase
DECORATED COOKIES by LISA SLATTER To see Cake Cupcake and Baking books click here New small softcover book with gorgeous full-colour photos and step-by-step instructions. 48 pages published 2010. Sugarcraft expert Lisa Slatter has created twenty different designs for decorating cookies suitable for all kinds of occasions including celebrations birthdays anniversaries Christmas Halloween and Valentine's Day. There are instructions for making the cookies themselves (though ready-made cookies can also be used) and notes on the equipment needed and each project is accompanied by clear step-by-step instructions and complete materials and tools lists. It is a source of ideas and inspiration for an more details.....

buy
book
get
MARTHA STEWART'S CUPCAKES 175 Inspired Ideas for Everyone's Favourite Treat To see other Cake Cupcake and Baking books click here Brand new large softcover book published 2009 352 pages lots of gorgeous mouthwatering colour photos and step-by-step instructions The must-have cupcake cookbook with 175 ideas for every occasion. Martha Stewart’s Cupcakes features 175 ideas and includes recipes for the cakes frostings and fillings along with a trove of suggestions for tastefully decorating and embellishing them. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes and from elegant delicacies like tiny cherry-almond tea cakes to festive s click here

purchase
discount
more information
BOURKE STREET BAKERY The ultimate baking companion by PAUL ALLAM and DAVID McGUINNESS See more baking books - click here New hardcover cookbook with dustjacket published 2009. 360 pages with delicious photography by Alan Benson. Baking is part science part stoneground milling and part river-running romance. But it's not the romance that will kepp your baking consistently good it's the science - Paul Allam. So begins Bourke Street Bakery a complete baking reference from the popular landmark bakery in Sydney's Surry Hills. Whether you are interested in baking bread or creating the perfect pastry this all-encompassing baking bible will ensure your efforts in the kitchen are met with success. Fr full details

online store
online store
discount
THE BIRTHDAY CAKE BOOK by FIONA CAIRNS To see other Cake Cupcake and Baking books click here New hardcover book with beautiful full-colour photos templates and detailed instructions. 192 pages published 2011. In her latest book Fiona Cairns turns her attention to birthdays adding a touch of bling to her trademark pretty style. Every day of the year is someone's birthday the chance to celebrate with close friends or family or maybe an excuse for a larger bash. A birthday cake is the centrepiece ablaze with candles cut with a secret wish and shared to create precious memories. Many families have a treasured recipe baked for every birthday. Perhaps you'll find a new family favourite in these pa click

bookstore
purchase
more information
SERIOUSLY GOOD! GLUTEN-FREE COOKING by PHIL VICKERY New softcover cookbook published 2009 192 pages. Superb full-page full colour photos Celebrity chef Phil Vickery believes that he can revolutionize the notoriously restrictive gluten-free diet. Using his Michelin-starred cooking talents and his nurturing of simple honest ingredients Phil has created over 150 recipes that coeliacs have until now only dreamed of. Food to enjoy food that is nutritious food that will make you feel good. There are recipes for breakfasts healthy snacks light lunches easy suppers and sophisticated dinners including Crispy Spiced Pork with Maple Syrup and a Lemon and Leek Risotto. Phil also brings his skills to cak more advice

purchase
buy
discount
MERLE'S KITCHEN by MERLE PARRISH To see other Cake Cupcake and Baking books click here New softcover book 226 pages published 2012. Features delightful chapter notes and lovely recipe comments from Merle plus gorgeous mouthwatering colour photos and step-by-step instructions. The newest Masterchef Australia sensation CWA prizewinner and judge shares some of her secrets to baking success One of life's simple pleasures is the lingering aroma of a freshly baked cake especially one you have made yourself. Cooks everywhere are rediscovering the satisfaction that comes from old-fashioned baking at home. And in this delectable world of cakes scones sponges and puddings one home cook stands out from full details

online store
book
manual
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 much more info

shop
cookbook
sale
A TASTE OF CHOCOLATE by The Australian Women's Weekly See other Baking books click here New softcover book 120 pages published 2008. There's nothing quite like a sticky chocolate date cake straight from the oven. Unless it's a double-choc slice or a milk chocolate tart. The Australian Women's Weekly has taken chocolate to the extreme with this beautiful book of recipes. And as always every recipe has been triple-tested in The Australian Women's Weekly Test Kitchen and is guaranteed to work. A Taste of Chocolate contains indulgent recipes for all chocolate lovers. Chocolate - loved all around the world - is given free range in this beautifully photographed cookbook. The recipes in this pretty more information.....

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.

 

Online Store Menu
Account Menu
Recently Visited Pages
Popular Pages