MICE HAVE FUN CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Skill level: BEGINNERS

You will need:

Ingredients:
- Saracino Pasta Top white and black
- Saracino Pasta Model white and black
- Saracino white modelling chocolate
- Gel colours orange, light skin and black
- Powder colours black, pink and brown
- Cake gel
- Rejuvenator spirit alcohol
- Boiled cooled water
- Wafer paper 0.6 or 0.27
- Pump powder silver glitter

Equipment:
- Conical dummy or cake diameter 15cm by 10cm
- Drum 25 cm (10 inch)
- Rolling pin
- Sharp knife
- Dresden tool
- Ruler
- Modelling tools
- Cake smoother
- Brushes
- Wood cocktail sticks
- Food processor
- Ribbon

Step 1

Use a conical dummy (or cake) with a lower diameter of 15cm and 10cm at the top and a 25cm diameter drum. If you use a cake, trim so that it is a conical shape.

Step 2

Form a triangular cut out in your cake or dummy so it looks like it has a hole in it.

If you use a real cake cover the cake with ganache.

Step 3

Prepare a small piece of black Pasta Top until smooth and pliable. Roll to your preferred thickness. Add a little cake gel inside the hole and press in the black fondant to line the hole. Use a Dresden tool to press the fondant to the sides and to add shape.

Step 4

Remove the excess paste with a sharp knife.

Step 5

Using 350g of white Pasta Top make a dark orange colour by mixing the orange and light skin tone gel colours. Add as much of the light skin colour as you want to achieve the desired colour of the flower pot. You can also use a different base colour for your flower pot. Knead the paste until smooth and pliable. Roll to your preferred thickness (Saracino Pasta Top can be rolled very thinly and is very stretchy. Perfect for covering large or unusual shaped cakes).

Step 6

Cover your real cake with ganache or the dummy with boiled, cool water or cake gel to help the fondant stick. Place the dummy (or cake) on the cake board.

Step 7

Place the fondant gently over your dummy (or cake). Smooth the top and edges with your hand. Sharp edges are not necessary as it is a rustic flower pot. Gently pull out the folds and smooth down with your hand pressing the paste to the dummy (or cake) until all folds are gone. Trim off the excess fondant with a sharp knife. Keep the cuttings in a sealed bag for later use.

Step 8

Carefully cut out the paste that is covering the hole at the bottom of the dummy with a sharp knife. It can be cut a little roughly.

Step 9

Draw lines with a Dresden tool that start from the edges of the hole. Make the lines random and vary the depth of the lines.

Step 10

To cover the cake drum use a small amount of white Pasta Top and knead it well. Roll out to a thickness of 0.2mm. Cut 5cm wide strips (width is to suit the size of drum you used).

Step 11

Add a little cake gel to the drum. Cover the drum with the white Pasta Top strips. Start at the back and gently pull it around the cake placing it onto the drum. Due to the high elasticity the fondant does not tear. Cut away the excess paste.

Step 12

Using a small amount of white Pasta Top cover the visible part of the drum in the hole of the cake. Add texture with the Dresden tool.

Step 13

For the thick rim of the plant pot use 170g of the dark orange Pasta Top and roll into a thick strip. Roll out the strip to 5mm thick. Don’t roll it out too thin! Cut out a strip of 3cm wide and approximately 50cm long.

Step 14

Apply a little cake gel around the bottom of the cake.

Step 15

Fix the 3cm strip around the bottom of the cake and cut off the excess. This does not have to be super neat as we want it to have a ‘broken’ look.

Step 16

For the mouses body use 250g of white modelling chocolate. Knead until soft. Do not knead for too long as it may become too soft for modelling. Add a little black gel colour while kneading. Weigh 60g and roll to a tear drop shape.

Tip: If the modelling chocolate has become too soft allow it to rest for a while to cool down.

Step 17

Add fur texture with a modelling tool. Mark the paste in various directions to get a random effect. Make sure you work in one direction as this will give the hair structure look.

Step 18

Use a little cake gel to fix the body on top of the cake.

Step 19

Using 5g of black Pasta Model roll into a 5mm thick string. Cut 4 pieces with a weight of 0.5g and roll to a ball shape for the eyes. Allow them to harden.

Step 20

For the head use 40g of grey modelling chocolate and roll to a tear drop shape. Do not hold the modelling chocolate in your hands for too long as it may become too warm and it will be less easy to work with.

Step 21

Make a horizontal cut on the thin end of the teardrop. This will be the mouse’s mouth. Make a 0.5cm vertical cut above this for the nose area.

Step 22

Model the mouth with the Dresden tool. Press the chocolate down in the middle and press out to the sides. Press the bottom of the mouth in a little bit. Shape the front of the muzzle.

Step 23

Shape the nose with the narrow end of the Dresden tool. Insert the tool either side of the vertical cut and gently pull up slightly. This gives volume to the nose.

Step 24

Form a socket of 5mm diameter for the eyes on either side of the head with the ball tool.

Step 25

Use a little cake gel to fix the eyes into each socket.

Step 26

Roll a thin strip with pointed ends out of grey modelling chocolate. Cut a length of 1cm from each end for the eyelids.

Step 27

Make sure that both ends are pointed. Fix the eyelids below and above each eye.

Step 28

Using your Dresden tool blend and shape the face and eyelids.

Step 29

Add the fur texture to the head. Make sure to work back from the front of the muzzle. Again, do not hold for too long otherwise it may become too warm and deform. If it is too soft to work with place aside to allow to cool.

Step 30

For the teeth cut a 3 x 3mm square of white Pasta Model. Cut off the corners and press a line in the middle with your knife. Fix the teeth using a little cake gel.

Step 31

Attach the head to the body looking down. To fix you can use cake gel with a cocktail stick.

Step 32

For the feet take 4g of grey modelling chocolate and divide into 4 equal pieces. Roll one piece into a ball and press flat with your finger. Cut 4 notches on the front of the flat circle with a sharp knife. Shape the toes. Press two horizontal lines into the toes with the back of your knife. This allows you to shape them more naturally. Repeat these steps until you have four feet.

Step 33

Fix a foot to the body either side of the head. Blend to the body with a modelling tool. For the left back leg use 2.5g of grey modelling chocolate and roll to a long oval shape. Fix to the left back of the body. Fix the paw to the leg and add fur texture. Make sure that the leg is well blended into the body and foot. Repeat for the right back leg.

Step 34

For the ears use 3g of grey modelling chocolate. Divide into two equal pieces and flatten with your finger into a circle with a diameter of 2cm. The circles should be a little thicker in the centre and thin around the outside.

Step 35

Using your Dresden tool make a small hole in the head of the mouse.

Step 36

Fix the ear into the hole. Press with the Dresden tool to blend the ear to the head.

Step 37

Fix the other ear. Your first mouse is now ready.

Step 38

For the second mouse, repeat step 20 and place the body upright on the drum. Add a cocktail stick for fixing the head.

TIP: If you want the models to be fully edible you can use uncooked spaghetti or no skewer at all.

Step 39

Make a head following the steps from the first mouse. Attach the head looking upwards. You can add a little modelling chocolate to the neck for extra reinforcement and blend. Add the fur texture.

Step 40

Add ears as we did for the first mouse.

Step 41

For a front leg use 1.75g of grey modelling chocolate. Roll to a 2cm long sausage shape. Make a foot as we did for mouse 1. Add fur texture.

Step 42

Fix the foot to the leg. Fix the paw to the flower pot and fix the arm to the body of the mouse. Use a small amount of cake gel to fix. Repeat for the second front leg.

Step 43

For the back legs use 2.5g of grey modelling chocolate and shape to a long oval shape. Fix to the side of the body and fix a foot. Add fur texture and blend all joints. Repeat for the other back leg.

Step 44

For the tail roll 2g of grey modelling chocolate thinly to a length of 10cm. Give the tail an “S” shape and set aside to harden. Fix to the mouse.

TIP: You can also put the tail up in the air. As modelling chocolate is hard when cold, you can model the tail upright. Let your own creativity run free.

Step 45

Mix a small amount of black powder colour with clear alcohol to create a weak watered paint. Use a brush to paint the mouse fur. We want the paint to run into the grooves of the fur as this creates nice colour and shades.

Step 46

Using a soft brush and pink powder colour dust the toes, tail, ears and cheeks.

TIP: Cover the area around the part to be dusted with a tissue. This way you prevent other parts of your model being coloured incorrectly.

Step 47

For the eyes roll a small ball of white Pasta Model and press flat on your fingertip. Cut into four. Roll small balls and fix to the eyes.

Step 48

Paint the eyes with Liquid Shiny.

TIP: Clean the brush with clear alcohol.

Step 49

Take one sheet of 0.60mm wafer paper (or two sheets of 0.27mm) and tear into small pieces. Place the pieces in a food processor or blender. Blend until it is in very small pieces.

Step 50

Add Pump Powder silver glitter to give a sparkling effect.

Step 51

Add a thin layer of cake gel to the top of the flower pot, the top of the rim and the cake drum.

Step 52

For the snow effect sprinkle the chopped wafer paper over the parts that are covered with cake gel.

Step 53

To highlight the hole mix brown powder colour with a small amount of clear alcohol. Make sure your brush semi dry and paint the shadow and shading.

TIP: Are the dust highlights too harsh or too clear? Gently wipe with a damp tissue over the part that you want to blend.

Step 54

Finally, finish your drum with a ribbon of your choice.

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BEACH BUNNY CARVED CAKE TUTORIAL

Aug 7, 2020 | Cakes, Modelling

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: INTERMEDIATE

How to make a perfect ganache:

Place 750g Saracino chocodrops and 250ml whipping cream. Bring whipping cream to a boil. Pour on the chocolate drops and let stand for a minute. Stir well until all drops are dissolved. Pour into a sealable container and let stand for 24 hours. Heat the required amount in the microwave. Be careful not to make it too thin. Chocolate spread is the ideal consistency.

You will need:

For Stainless Steel armature construction

8mm threaded rod 20cm long.
5 x 8mm stainless steel washers
5 x M8 stainless steel nuts
2 x spanner size 13
MDF or Wooden Board 25 x 20cm
Cake boards diameter 15cm and 10cm and 3mm thick
2 x cake diameter 15cm and height 10cm
Ganache 1kg
Sturdy filling as desired

For the Cake you will need

Pasta Top white 1400g
Model chocolate white 1050g
Pasta Model white 35g
Pasta Model red 250g
Pasta Model black 10g
Gel colours: yellow, blue and skin
Dust powder colours: white, black and blue
Airbrush colours white and black
Saracino Cakegel
Rice krispies 150g
Marshmallows 150g
Butter 30g
2 x tea biscuit
Uncooked spaghetti
Modelling tools Cerart
Precision knife
Rolling pin
Ball tool
Brushes
Pallet knife
Two wooden skewers

Step 1

Take a 20 x 25 centimetre wooden board or MDF board. Ideally use a stainless steel baseplate in the middle of the board. This will alleviate the need to drill etc.

If you are unable to purchase a baseplate type fixing you can drill a 9mm hole in the middle of the board. Attach an 8mm stainless steel threaded rod. Make a recess on the bottom of the board so the nut is not proud of the underside of the board. Use stainless steel washers under the nuts. Tighten everything firmly.

Place a piece of felt at the bottom of the board at each corner.

Step 2

Using your 15cm cake board drill a 8mm hole in the centre.

Heat 150g of marshmallows and 30g of butter in the microwave or pan, add 150g of rice Krispies and make a dish shape 5cm high. Make a hole in the center through which the threaded rod will pass.

Now place a nut on the threaded rod at a height of 5cm.

Step 3

Slide the rice krispies down over the threaded rod. If necessary, trim the rice krispies around with a sharp knife. Now place a stainless steel washer on the nut and on top of the cake board. As we have a rice krispie base, the cake board does not need to be secured.

Step 4

Line the threaded rod with a small amount of modelling chocolate to about 10cm height.

Cut a hole of 1 cm diameter in the middle of each cake layer. Stack the cake layers over the threaded rod and put a nice filling of your choice between the layers.

TIP: Use a firm filling otherwise you may get settlement and bulges in your bunny. Swiss meringue buttercream, ganache, jam or normal buttercream are ideal.

Step 5

Take a cake board with a diameter of 10cm and make a 8mm hole in the middle. Place a stainless steel washer and then nut on the threaded rod from the top. Tighten well and coat the exposed portion of the threaded rod and nut with a small amount of modelling chocolate.

Step 6

Place the next cake layers over the board with your chosen filling. Chill the cake in the refrigerator for at least an hour. Cut the cake into the desired shape as shown.

Step 7

Using the carved leftovers raise the cake as shown. Then cover with ganache.

Step 8

Also cover the rice krispies with the ganache.

Step 9

Make sure to form the eye sockets and the snout into the desired shape. Put the cake into the refrigerator and let it stand for at least three hours to go firm ready for the next step.

Step 10

Take 750g of white Pasta Top and knead it until pliable and ready to work. Roll out thinly and cover the rabbit. Start at the front of the rabbit and finish at the back. Smooth seams neatly away with your cake smoothers or fingers.

TIP: Due to the great elasticity of the paste, you can stretch and blend the paste at the back until it closes so you see no joint. All excess paste can easily be cut away with scissors.

Step 11

Use a ball tool to form the eyebrows. Use your Dresden tool to shape the lines of the snout. Using your ball tool shape the mouth.

Step 12

Smooth the eye sockets with the ball tool.

Step 13

Before we start dressing your rabbit it should look like this.

Step 14

Take 150g of red Pasta Model and roll out thinly. Cut a half oval at the top. This is the neck of the swimsuit. Cut out the shapes for the arms on the sides.

Step 15

Place the paste on the front of the rabbit to cover the whole of the front to make the swimsuit. Cut away excess paste at the base with a sharp knife.

Step 16

Now for the back cut out a rectangular piece of red Pasta Model about 16cm wide and 8cm high. Cut the top slightly into a curve.

Step 17

Attach to the back of the rabbit and cut away excess Paste.

Step 18

Cut two strips of red Pasta Model about 12cm long and 1.5cm wide.

Step 19

Attach the straps to the back of your bunny. Connect it to the swimsuit at the front.

TIP: You can use a little water to attach them if needed.

Step 20

Finish neatly with a knife.

Step 21

Now for the tongue. Take 7g of red Pasta Model and model a teardrop shape. Using your knife make a line on the center. Place the tongue in the mouth again using a little water if needed.

Step 22

For your polka dots roll out white Pasta Top thinly and cut out your desired amount of round shapes of 1cm diameter.

Step 23

Place the white circles randomly on the bathing suit.

Step 24

For the board covering. Colour 100g white Pasta Top with blue gel colour, colour 90g white Pasta Top with yellow gel colour and take 60g white Pasta Top.

Step 25

Roll the blue and white into sausage shapes. Lay side by side.

Step 26

Twist the white and blue strands together to create a marble effect. Don’t twist too much! A few twists is sufficient.

TIP: If you twist too much you will lose the marble effect you are looking for.

Step 27

Roll out your marble paste and yellow paste into rectangular shapes. The marble needs to be big enough to cover your board. Cut out circles from the side so they can wrap around your bunny.

Step 28

Cover the board with the blue paste applying a little water to the board first to help it stick.Then fix the yellow paste. Make sure it fits well around the base of the rabbit. Finish neatly by blending and smoothing the paste so you see no joints.

Step 29

For the rabbit’s legs. Take two pieces of 150g of modelling chocolate. Form two flat oval shapes. Cover each leg with 20g thinly rolled white Pasta Top.

Step 30

Attach to the sides of the rabbit and press down firmly. Now using white Pasta Model fill the eye sockets. Using your Dresden tool form lines around the eyes to give character.

Step 31

For the feet take two 150g pieces of white modelling chocolate. Make two blunted triangles and cover each foot with 30g of thinly rolled white Pasta Top.

Step 32

For the toes of one foot. Use 40g of Pasta Top and divide it into two pieces of 12g (smaller toes) and one of 16g (big toe). Make round balls and press a little flat. Insert a piece of uncooked spaghetti into each toe. Repeat this step for the toes on the other foot.

Step 33

Colour 20g of your white Pasta Top with skin gel colour. Cut in two halves. You will need 1.5g for each toe and 5.5g for each sole. Roll out thinly and attach to the toes and foot using water or cake gel.

Step 34

Attach the feet to the rabbit’s legs using a little cake gel. Using your Dresden tool form some detail as required.

Step 35

For the arms take 300g of white modelling chocolate and divide into two equal pieces of 150g. Roll each into sausage shape approximately 16cm long. Press down to make slightly flat and then using your fingers roll the wrist shape.

Step 36

Cover each arm with 40g of white Pasta Top. For the thumbs take 5g each and roll to a thumb shape with your fingers. Attach to the hand using cake gel or water.

TIP: Remember there is a left and right hand when fixing the thumbs.

Step 37

Shape the hands with finger pressure. Using your Dresden tool form the finger lines. Use a sharp knife to cut the top of the arms diagonally for attaching to the shoulder. Be careful with your cutting as it effects how the arms look on your bunny. Attach them as required using cake gel or water.

Step 38

For the teeth take 5g white Pasta Model and cut into a small rectangle. Cut both sides diagonally to form a point. Make a line in the middle with a knife. Fix the teeth in the mouth.

Step 39

Roll 3g Pasta Top into a small sausage and attach to the top of the eye. Repeat for the other eye.

Take 5g black Pasta Model and using your fingers form a triangular nose. Fix with a little cake gel.

Step 40

For the hair on the chest take 20g white Pasta Top. Roll elongated strands and press down on one side. Attach under the chin with cake gel and using your Dresden tool shape and give texture.

Step 41

Roll out thinly black Pasta Model. Using a sharp knife cut out the eye brows and eye lashes. Fix to the face using a little cake gel.

Step 42

Now for te eyes use two small balls of blue Pasta Top. Mix your black powder colour with the clear alcohol. Paint a black pupil using a small paint brush. Now mix your blue powder with clear alcohol and paint the remainder of the eyes.

Step 43

Fix them to the eye balls in the position required. Add detail and highlights using white powder and a fine brush.

TIP: How you position the eyes effects how the rabbit’s mood is! Happy, serious, confused, moody, crazy! You choose.

Step 44

For the ears, take two pieces of 70g white modelling chocolate. Roll two sausage shapes of approximately 10 cm long and press flat. Colour 5g Pasta Top with skin gel colour for the inside of the ears. Insert a wooden skewer into each ear.

Step 45

Place the pink insert on the ear. Smooth the edges of the ear insert using a ball tool. Add detail and texture using a Dresden tool or Cerart silicone modelling tool.

Step 46

For the bow. Take 70g of Red Pasta Model and roll thinly to a rectangle shape of approximately 16cm x 4cm. Fold the ends into the middle and pinch to form the ruffled effect at the centre. Use a little cake gel to fix in place as required. Now roll a rectangle 5cm x 2cm and wrap around the centre of the bow. Cut out some small white dots and decorate as you wish.

Step 47

Insert the ears to the head and attach the bow directly in front of it. Use a little cake gel if required.

Step 48

To give shade and character you can use an airbrush or dust lightly with Saracino dust colours.

TIP: If using an airbrush mix Saracino white and black to give a grey colour. If dusting use a soft fine brush. Remember to be subtle with your colouring.

Step 48

For the sand, crumble two tea biscuits and sprinkle them around the base of the rabbit. Finish the board with a matching ribbon.

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Modelling Class With Vicky Teather

Aug 22, 2018 | Classes

Tutor: Vicky Teather

Sugar Flower Class With Nicky Lamprinou

Jul 23, 2018 | Classes

Tutor: Nicky Lamprinou

BEACH HUTS CAKES

Jul 16, 2018 | Cakes

Author: Hayley Wisken

FB: Hayley Wisken Cakes

Skill level: BEGINNERS

Hayley Wisken – Owner of Hayley Wisken Cakes, Hayley is a multi-award winning cake artist she has 22 competitions under her belt, her best achievements are 14 Gold medals, 3 x First Place’s and Best in Show at Cake International Manchester 2015. Hayley and her husband Mike own Fabricake Sugarcraft Limited a Sugarcraft retail store in Southend, Essex. Fabricake also has a popular online shop www.fabricake.co.uk

Hayley Wisken Cakes – https://www.facebook.com/Hayleywiskencakes/

You will need:

Ingredient

3 x 8” Square Cake (3.5 Inches Deep)
3 Kg White Saracino Sugarpaste
250g Duck Egg Blue Sugarpaste
250g Saracino Blue Modelling Paste
250g Saracino Yellow Modelling Paste
250g Saracino Blue Modelling Paste
250g Saracino Lilac Modelling Paste
250g Saracino Cerise Modelling Paste
250g Saracino Green Modelling Paste
250g Saracino White Modelling Paste
100g Saracino Black Modelling paste
100g Saracino Red Modelling paste
500g Golden Celebration Sugarpaste
500g Saracino Isomalt
500g Buttercream
100g Saracino Royal Icing
Piping Gel
Edible Glue
Edible Spray Glaze (Dinkydoodle Shell & Shine)
Jam
Black Extra
100g Golden Caster Sugar

Equipment

Non-Stick work board
Rolling Pin 16”
Rolling Pin 9”
2mm Spacers
5mm Spacers
Smoother
Flexi-Smoothers
Wide Artist Brush
No. 6 Artist Brush
14 x 18” Rectangle Cake Drum (12mm thick)
Saucepan & Hob
Silicone spatula
Heatproof Jug
Large Kitchen Knife
Disposable Piping bag
Scissors
Wire Cake Leveller
Bread Knife
Palette Knife
Side Scraper
Hard Bristle brush for texturing
Wood Texture Mat or Rolling Pin
Strip Cutter 2 (Jem)
Strip Cutter 3 (Jem)
Teaspoon
Double Sided Tape
2m White 15mm Thick White Satin Ribbon
Silliputty (www.fabricake.co.uk)

Step 1

Knead the duck egg blue sugarpaste and roll into a large thick sausage shape and form 4 thin sausages of the darker blue modelling paste. Push the modelling paste onto the sugarpaste equal distances apart.

Step 2

Roll the sausage and bend into an S shape, reform into a sausage. Repeat this step around 4 times taking care not lose the marbled effect.

TIP – TRY NOT TO TWIST THE SAUSAGE AS THIS WILL MAKE THE LINES WIGGLY

Step 3

The sugarpaste and modelling paste should have beautiful marbled straight lines running through it.

Step 4

Brush a thin layer of piping gel over the cake drum. Roll out the blue blend sugarpaste to a thickness of 2mm, 18 inches long and around 5 inches wide. It doesn’t have to have a straight edge as this will be the water so a wavy effect is good. Smooth away any bumps with a smoother.

TIP – USE THE SMOOTHER TO MANIPULATE THE SUGARPASTE IT WILL SLIDE EASILY ON THE PIPING GEL. IT CAN BE SMOOTHED INTO THE POSITION NEEDED

Step 5

Roll out the golden celebration sugarpaste to a thickness of 2mm, 18 inches long by approximately 9 inches wide. Lay this on the cake drum bringing the edges of both sugarpastes together but not over lapping each other.

Step 6

Melt Saracino isomalt over the hob stirring continuously with a silicone spatula.

Step 7

As soon as the isomalt has dissolved fully transfer immediately to a sink pre-filled with cold water to stop the isomalt from burning and turning brown.

Step 8

Carefully transfer the cooked isomalt from the saucepan to a heat proof jug.

Step 9

Slowly poor the isomalt over only the blue part of the covered drum, if its pored carefully enough it should not run over the edges of the board.

TIP – IF THE ISOMALT DOES RUN OVER THE EDGE OF THE BOARD IT CAN BE EASILY FIXED BY HEATING A LARGE KITCHEN KNIFE AND CUTTING IT AWAY. ALWAYS GLAZE ISOMALT TO PREVENT IT FROM GOING CLOUDY

Step 10

Once the isomalt has set (No longer than 5 minutes). Fill a piping bag with Royal Icing, there is no need for nozzle just snip the top off with scissors and pipe wavy lines randomly along the front of the board.

Step 11

Dampen a wide artist brush with cool boiled water and brush the royal icing away until it fades to nothing.

Step 12

Continue to brush all the royal icing waves creating a rough sea effect. Put the completely board to one side to dry.

Step 13

Using a wire cake leveller cut each of the 3 cakes in half.

Step 14

Spread buttercream and jam and sandwich together.

Step 15

Cut each of the cakes directly in the half, buttercream and jam again and stack on top of one another, resulting in 3 cakes each 4 inches wide by 8 inches deep around 7 inches high.

Step 16

Using the templates provided and a serrated bread knife carve the cakes to the shape of beach huts.

Step 17

Crumb coat each cake with buttercream, ganache can also be used. Apply a generous layer with a palette knife and smooth with a straight edged side scraper.

Step 18

Roll out the white sugarpaste to a thickness of 5mm and drape over the freshly crumb coated cake. Fit the corners first then the sides. Trim away the excess paste with a Sharpe knife.

Step 19

Using a smoother, smooth away all imperfections.

Step 20

Create Sharpe edges, using flexi-smoothers, apply light pressure with your fingers and work in long slow movements, avoid using too much pressure and short sharp movements as this can cause gouges in the paste.

TIP – WHEN WORKING ON 3 CAKES. CRUMB COAT, COVER AND SMOOTH EACH ONE ENSURING THAT YOU ARE COMPLETELY HAPPY BEFORE MOVING ONTO THE NEXT CAKE.

Step 21

Mix together 25g Black, 25g Green & 100g White modelling paste and knead well to achieve a khaki colour for the beach huts roof. Roll the modelling paste out to a thickness of 1mm.

Step 22

Brush the roof with edible glue and apply the rolled paste, trim away any excess paste with a Sharpe knife.

Step 23

Texture the roof with a hard-bristled brush. You can use a variety of different things to texture the roof. A strip cutter creates a flat woof type effect.

Step 24

Make a paint solution using a little black extra and water. This should be very watery. Brush over the roof and the solution should naturally gather in the texture grooves to create a 2-tone effect.

TIP – IF TOO MUCH PAINT SOLUTION IS APPLIED, BLOT WITH KITCHEN PAPER IT REMOVED THE EXCESS AND LEAVES A SLIGHT PATTERN BEHIND WHICH ADDS TO THE EFFECT.

Step 25

Roll out chosen colour modelling paste to a thickness of 1mm, using a textured rolling pin or texture mat, emboss a wood grain texture onto the modelling paste.

Step 26

Using a strip cutter, multiple strips can be cut at once making it faster. This can also be done with a sharp knife but great care is needed to ensure that all the strips are of equal thickness.

Step 27

Brush one side at a time of each of the prepared cakes with edible glue or piping gel. Begin applying the strips of the modelling paste to create a door first.

Step 28

Keep adding strips of paste in the chosen colours until the 3 beach huts are complete, use a Sharpe knife to trim away excess paste. 6 colours are the minimum but more can be used to create a stunning colourful summer cake.

TIP – USING DIFFERENT SIZED STRIP CUTTERS WILL CREATE VARIETY IN THE DESIGN

Step 29

Cut small finishing touches from modelling paste to really finish off the design, roof edging strips are very effective.

Step 30

Use edible to glue to apply the finishing touches, small items can be picked up using a little edible glue on an artist brush.

TIP – REMEMBER TO TEXTURE THE MODELLING PASTE TO CREATE REALISTIC BEACH HUTS

Step 31

Use a ball tool to create indentations for the door handles to fit, apply a small amount of edible glue to stick the door handles in place

Step 32

A scriber needle can be used to create small (Nail Holes) onto the wooden planks.

Step 33

Using a smoother Roll out a long sausage around 1cm thick.

Step 34

Cut both ends completely straight using a Sharpe knife and bend round to form a ring, stick together with a little edible glue. Don’t worry about the join this can be covered by applying thin strips of red modelling paste to create the life ring.

Step 35

With all 3 beach huts complete in a variety of colours with a variety of finishing touches it’s time to attach them to the pre-prepared cake drum.

Step 36

Use Royal Icing to attach the cakes to the board.

Step 37

Slide each cake into position so they are at equal distances apart and slightly staggered.

Step 38

Brush any visible “Sand” coloured sugarpaste with piping gel.

Step 39

Using a teaspoon careful sprinkle golden caster sugar over to create realistic looking sand.

Step 40

Run double sided tape around the cake drum making sure the join is at the back.

Step 41

Remove the back from the double-sided tape and apply the ribbon.

Step 42

Accessories can be added. Boats, surf boards or even a bucket and spade. Mould Making kits are very handy to make moulds from children’s toys.

Step 43

Use edible pens to add detail. Detail can also be added by hand painting or even adding edible oriented images.

Step 44

Apply any heavier finishing touches with Royal Icing as it dries a lot firmer than edible glue.

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