You will need:
Saracino Raspberry Supreme Concentrated Food Flavouring
Saracino Pistacchio Supreme Concentrated Food Flavouring
Saracino Vanilla Bourbon Supreme Food Flavouring
Saracino Chocolate Drops WHITE
Saracino Cake Gel Glue
Saracino CMC Powder
Saracino Pasta Top White
Saracino Concentrated Gel Colour Green, Red, Brown, Yellow and Black
Saracino Push Pump Glitter Dust Red
Saracino Powder Food Colouring Brown, Pink and Yellow
Set of round cutters
Cocktail sticks or uncooked spaghetti
Raspberry cake – Pistachio cake and vanilla cake (your favourite cake recipe)
- Template for the face, nose, eyes and cheeks. To download simply click on the picture
Create a ganache by melting your white chocolate drops
Make buttercream and flavour with Pistachio flavouring and add pieces of chopped up Pistachio
Make raspberry jelly and flavour with Raspberry food flavouring. We mix with unflavoured gelatine to set. Allow to set in a cake tin the same size as your sponges.
Bake 3 cakes. Raspberry, pistacchio and vanilla using Saracino colorings and flavorings
You will need to cut the three sponges with a flat back and front. We will use a template. See the next picture.
You can use a piece of cardboard or a cut cake board as a template. You will need a template approximately 11 x 24cm. Cut each sponge to size.
Put pistachio cream in a piping bag and remove the set raspberry jelly from the cake tin
Pipe the Pistachio cream onto the top of the bottom sponge. Then add the jelly. Trim to the size of the sponge below.
The jelly is only in the bottom layer. Fill the other layer with buttercream. Your three sponges should be layered as shown.
To stop the layered sponges from moving when carving, insert two wooden skewers through to the base. Place the bag template against the front of the cake and carve the sides of the bag. You can download the bag shape template HERE
Trim and remove any excess sponge to achieve the right design
Ganache the cake using the Saracino melted white chocolate drops
Colour the fondant brown, black, red, pink and green. You will need enough brown to cover the cake, red for the nose and green for a bow, pink for cheeks and black and white for the eyes.
To achieve a chestnut brown colour mix a little yellow colouring into the brown.
To make a handle mix a little bit of brown fondant with CMC
Roll out the fondant to make the handle
Cut a strip 2.5 x 25cm long
Allow to dry on a curved surface
Make an oval shaped nose using red fondant
Spray the nose with red Push pump glitter and let it dry
Divide 50 grams of green fondant and make two tear drop shapes for the bow.
Make each tear drop into a heart shape by cutting out a groove at the wide end of each one. Smooth the edges. Connect the pieces using a little glue or water
Using green paste roll a small sausage shape. Cover the joint.
Attach it to the bow. Paint the bow with green edible glitter
To cover the top and sides of the cake cut out a long rectangle of the brown paste (width must be the same as your cake or slightly larger)
Cover the top of the cake and trim the excess
Roll out more brown paste.
Using your template cut out the front of the bag. You will need two of these shapes to cover the back and the front
Attach to the front and the back of the cake. They should be slightly larger than the cake itself
For eyes roll out two equal balls
Roll them flat.
Roll out two balls of black modelling paste (smaller than white) and fix to the white paste
Using round cutter cut off the ends of both eyes
Add some white dots and lines to give it nice effect and a bit of expression
So they look like this or similar.
Fix the red nose to the middle of the cake and attach both eyes. Using a little glue.
Using white fondant roll out a long sausage
This is to create a snow effect. You may wish to practise the design on your template before fixing to the cake.
Attach to the cake using a small amount of cake gel
For lips roll out a long and thin sausage using black fondant
Fix to the cake to give the bag a nice smile
For cheeks, roll out two balls using pink fondant. Form them into a teardrop shape
Form into a heart shape.
Using cake Gel fix to the cake at both ends of the mouth as shown on the next picture
For the handle roll two balls out of brown fondant and roll to small sausages
Measure the width of the handle you prepared earlier and attach two sausages to the top of the cake keeping the same width as the handle.
Fix the handle to the cake
Attach the bow.
Prepare pink dust. Mix brown and yellow dust.
Add a small amount of orange powder to the brown and yellow.
Your powder colour is ready to dust the cake using a soft brush. Always make sure you remove excess powder from your brush on a piece of kitchen paper prior to dusting the cake.
Dust the edges of the cake
Using pink powder, dust the cheeks
Using white fondant add two little dots on both sides. Your cute gingerbread bag is ready to be served!
You can go wild with your imagination and create all sort of Christmas bags!