MICE HAVE FUN CAKE TUTORIAL

MICE HAVE FUN CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: Claudia Kapers

FB: Claudia Kapers

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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FOREST FRIENDS CAKE TUTORIAL

FOREST FRIENDS CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: GABRIELA DOROGHY

FB: Gabriela Doroghy

Skill level: BEGINNERS

You will need:

  • Saracino Pasta Model (light skin tone, white, black, brown, orange and red)
  • Saracino Pasta Top (white)
  • Saracino dust colours (yellow, orange, black, brown and light gold)
  • Saracino gel colours (light green and green)
  • Saracino cake gel
  • Saracino Liquid Shiny glaze
  • Dummy or cake (20cm/15cm)
  • Mat
  • Cake board (30 cm dia.)
  • Rolling pin
  • Smoother
  • Scalpel
  • Knife
  • Scissors
  • Dresden tool
  • Ball tool
  • Aluminium foil
  • Cling film
  • Brushes
  • Clear alcohol
  • Paper towel
  • Baby wipes
  • Cornflour
  • Cocktail sticks
  • Wire cutter
  • Whisk
  • Bowls

    Step 1

    For the body of the fox we will need 55g of orange Pasta Model, knead it well and roll a ball. With the palms of the hands roll the paste into a cone shape. Insert a cocktail stick and cut to length.

    Step 2

    Roll out white Pasta Model and cut out a teardrop shape with a cutter.

    Step 3

    Using your fingers lengthen it a little and glue it onto the body.

    Step 4

    For the back legs we need 2 x 5g orange Pasta Model. Roll into two balls, flatten them and with your Dresden tool give them the shape shown. For the back leg paws use 2 x 1.5g black Pasta Model rolled into two small balls. For the front legs we need 2 x 4g of orange Pasta Model. Roll it into two sausage shapes of the same length with one end thinner. For the front leg paws use 2 x 4.8g of black Pasta Model rolled into two balls.

    Step 5

    For the front leg paws roll the black Pasta Model into a sausage shape then bend to form the feet. Fix each foot to the orange legs.

    Step 6

    Attach the back legs and feet onto the body. Use your Dresden tool to add grooves for the toes.

    Step 7

    Attach the front legs. Make toes as previous.

    Step 8

    For the tail we need 16g orange Pasta Model. Roll it into a sausage shape with one end thinner. Roll white Pasta Model. Using a scalpel cut a small piece of paste and cut one edge with a zig-zag outline as shown.

    Step 9

    Glue the white patch to the tail. Attach the tail to the body.

    Step 10

    For the head roll a 60g ball of orange Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead.

    Step 11

    The head shape should look like this.

    Step 12

    Use your fingers to shape the cheeks and chin.

    Step 13

    Roll a piece of white Pasta Model. Using a scalpel cut the shape shown.

    Step 14

    Glue the face onto the head. Do not add glue to the end of the cheeks as we want these to protrude.

    Step 15

    Using a ball tool create the eye sockets.

    Step 16

    For the nose and eyes roll three small balls of black Pasta Model. Using a modelling tool flatten the eyes. Fix to the face as shown.

    Step 17

    Roll a thin piece of black Pasta Model then cut in half to form the eyebrows. Glue them onto the forehead.

    Step 18

    Using a Dresden tool, form the mouth.

    Step 19

    Shape the mouth to give a cute look. Add the line between mouth and nose.

    Step 20

    Using a pair of scissors cut the cheek fur.

    Step 21

    Roll two white small balls and add them to the eyes.

    Step 22

    For the ears we need 2 x 2g black Pasta Model and 2 x 1g orange Pasta Model. Form teardrop shapes and flatten. Glue them together. Cut them to the size needed.

    Step 23

    Fix them to the top of the head.

    Step 24

    Roll four thin strands of orange paste. Glue them together to form a tuft of hair.

    Step 25

    Use a little cake gel to fix to the top of the head.

    Step 26

    Use a small piece of orange paste to form the tongue. Insert into the mouth and with the Dresden tool give it the right shape.

    Step 27

    Dust the head with a soft brush and orange powder colour.

    Step 28

    Dust the face, tail and body with orange powder colour.

    Step 29

    For the body of the racoon we need 40g grey Pasta Model. Knead it well and form a ball. With the palms of our hands roll into a cone shape. Insert a cocktail stick and cut to length if required.

    Step 30

    Roll white Pasta Model and cut a teardrop shape with a cutter. Use your fingers to lengthen a little and glue it onto the body.

    Step 31

    For the back legs we need 2 x 4.5g of grey Pasta Model. Roll into two balls, flatten them and bend to form the feet.

    Step 32

    Using a modelling tool shape the paw.

    Step 33

    For the arms we need 2 x 2g grey Pasta Model. Roll into two sausage shapes of the same length and with a scalpel cut the paste to form the fingers. Add shape to the fingers.

    Step 34

    Fix the legs and arms to the body.

    Step 35

    For the head roll a 50g ball of grey Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead shape. With your fingers shape the cheeks and chin.

    Step 36

    For the eyes roll white and black Pasta Model thinly. Using a scalpel, cut the shapes shown. We need two mirrored pieces for the two eyes.

    Step 37

    Fix the black part onto the white. Fix to the head but leave the outside cheek edges without glue and protruding as we did for the fox.

    Step 38

    Using scissors cut the cheek fur as shown.

     

    Step 39

    For the nose area use 4g white Pasta Model and with your fingers shape it and fix to the face. Roll a small piece of black paste to a ball and fix for the nose. 

    Step 40

    Using a Dresden tool press and shape the mouth.

    Step 41

    Using a ball tool create the eye sockets. For the eyes roll two small balls of black paste and fix them into the eye sockets. Flatten them and add two small white balls.

    Step 42

    For the ears we need 2 x 1.5g grey paste and 2 x 1g black paste. Form to teardrop shapes.

    Step 43

    Fix the black to the grey. Cut them to the size that is needed for the ears.

    Step 44

    Fix to the top of the head.

    Step 45

    Using grey paste add a tuft of hair to the head as we did with the fox.

    Step 46

    Fix the head to the body. Add four balls of black paste to each foot to look like a paw.

    Step 47

    For the tail we need 14g grey Pasta Model. Roll to a sausage shape with one end thinner. Roll some black paste thinly and cut into thin strips.

    Step 48

    Fix the strips around the tail. Fix the tail to the body.

    Step 49

    Add a pink tongue. Roll a thin strand of white paste and add it to the ears as shown. Using a thin brush and white gel colour paint a thin line around the eyes.

    Step 50

    Dust the face and body with black powder colour.

    Step 51

    For the hedgehog’s body we need 85g light skin tone Pasta Model. Knead it well and roll a ball. With a little finger shape the body as shown.

    Step 52

    Using your thumb shape the head and form the snout. Press an indent where the eyes will be.

     

    Step 53

    Use a ball tool to form the eye sockets. For the eyes and nose roll black paste to form three small balls. Fix to the face. Use a Dresden tool to form and shape the mouth.

    Step 54

    Add eyebrows. For the arms we need 2 x 2.2g of light skin tone Pasta Model. For the feet we need 2 x 2.5g light skin tone paste.

    Step 55

    Using a scalpel cut the paste to form the hand and fingers to the arms. Use a modelling tool to form the toes on the legs.

    Step 56

    Fix the arms and legs to the body. Add white dots to the eyes. Add a black tongue. Roll brown Pasta Model into small cone shapes to form the needles.

    Step 57

    Start adding them from the top to the bottom. You will need patience with this step.

    Step 58

    For the ears we need 0.3g light skin tone paste. Roll into two small balls, flatten slightly and fix to the head. Use a small ball tool to press and form the ears.

    Step 59

    Roll eight small brown balls and fix to the feet to look like paws. If required add more needles to the forehead. Dust the face and body with brown powder colour.

    Step 60

    For the largest mushroom we need 12g of white Pasta Model. Knead well and form a ball. Roll out to shape the stalk. For the mushroom cap we need 9g white paste and 9.6g red paste. Knead and use your fingers to flatten and form one red circle and one white circle.

    Step 61

    Place the white circle on the red to form the cap. Press the center with a ball tool.

    Step 62

    Use a knife to add a mushroom texture on the underside of the cap.

    Step 63

    Turn the cap over and shape to look like this. Fix the cap onto the stalk.

    Step 64

    Roll white Pasta Model thinly. Cut out different sized circles. Use a little water to fix randomly to the cap.

    Step 65

    Make as many mushrooms as you want in different sizes. Dust the mushrooms with brown powder colour.

    Step 66

    For a shiny look glaze the cap using Liquid Shiny.

    Step 67

    Prepare the ingredients for the moss: 1 egg at room temperature, 25g flour, 5g baking powder, 12g sugar, 30g honey.

    Step 68

    In a mixing bowl combine the egg and sugar. Whisk until light and fluffy, add honey and whisk again.

    Step 69

    Add green gel colour and whisk again.

    Step 70

    Use a sieve to add the flour and baking powder and gently mix it with a spatula. Fill the silicon cups to about 1/3 full. Microwave the cups for approximately 55 seconds and it should look as shown. Allow to cool completely then remove from the mould.

    Step 71

    Cover the top of your cake top using white Pasta Top that has been coloured with a little brown gel colour. Although Pasta Top can be rolled very thinly we dont want that in this case. Do not roll the paste too thin as we need to add texture and pattern. With a Dresden tool create circles on top of the cake.

    Step 72

    Use a small piece of scrunched up aluminium foil to add texture.

    Step 73

    Use the Dresden tool to add lines so it looks like the tree was recently cut. Start from the centre and work outwards.

    Step 74

    Using Pasta Top roll long, thin sausage shapes. Fix each one to the side of the cake using cake gel. The pieces should be touching each other to leave no gaps.

    Step 75

    Use the Dresden tool to add pattern and texture. With the flat end of the Dresden tool shape a realistic “hole” as you would see in tree bark. Continue around the cake adding random pattern.

    Step 76

    Use the silver foil to add more texture.

    Step 77

    Once the side of the dummy is fully covered we add some deeper lines on top as shown.

    Step 78

    Cover the cake board with cling film to keep it clean as this part can be messy. Using a soft brush dust the top of the cake with brown, orange and yellow powder colours. Also add some black powder in areas.

    Step 79

    Using a bigger brush and clear alcohol paint the top of the cake using a circular movement.

    Step 80

    Using a soft brush dust the side of the cake using green, black, orange and brown powder colours. As with the top use a bigger brush and clear alcohol to paint the side of the cake.

    Step 81

    When finished dusting remove the cling film. Clean the cake board and allow all to dry. If yours is a real cake use kitchen towel and clear alcohol to clean excess powder. If the cake is a dummy we can use baby wipes. We want the top of the cake to be a lighter colour than the bark. Clean the excess powder from the side of the cake.

    Step 82

    Using a soft brush and Saracino light gold colour powder dust the top and side of the cake.

    Step 83

    Crumble the moss sponge into random pieces. Using a flat brush apply cake gel to the cake board and add the edible moss. Continue to add more edible moss until the cake board is fully covered.

    Step 84

    The cake is ready. Now we can add the mushrooms and the cute animals we modelled previously.

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    EASTER BUNNY IN A BASKET CAKE

    EASTER BUNNY IN A BASKET CAKE

    Mar 1, 2021 | Cakes, Modelling

    Author: MILENE HABIB

    FB: SWEET MI-CAKE DESIGN BY MILENE HABIB

    Skill level: BEGINNERS

    You will need:

    • Cake drum
    • Cake with 14cm diameter and 10/12cm high
    • Chocolate mousse or another filling
    • Chocolate ganache (3:1 ratio chocolate/cream)
    • Serrated knife
    • Spatula
    • Smoothers
    • 1kg white Pasta Top
    • 250gr white Pasta Model
    • Modelling tools
    • 3 x 18 gauge floral wire
    • Floral tape
    • Cake pop sticks
    • Small dowel for the bunny support 
    • Cocoa butter
    • Dust colours: white, brown, skin, pink, black, green and yellow
    • Soft brushes
    • Optional colourful chocolate eggs and sprinkles to decorate

     

     

     

    Step 1

    Using your filling layer your cake.

     

    Step 2

    Using your serrated knife carve the cake to a dome shape. This will be the basket when we turn it over. Cover the outside with the ganache.

    Step 3

    Use a smoother to give the ganache a smooth finish.

    Step 4

    Turn the cake over and place on your drum. Cover the top with ganache.

    Step 5

    Using a thin cake board turn the cake back over. Roll out your white Pasta Top and cover the cake.

     

    Step 6

    Use a knife to trim away the excess paste.

     

    Step 7

    Cover the cake drum. Turn the cake back over and place on the drum. Cover the top and trim off any excess.

    Step 8

    For the band around the top of the basket roll out white Pasta Top to a long sausage shape. Flatten using a side smoother.

     

    Step 9

    Fix the band around the top of the basket. Trim off any excess length.

    Step 10

    Using your flower wires wrap them together using the florists tape.

    Step 11

    Using an extruder form three long lenghts of white Pasta Model. Plait as shown. Roll a thin band of Pasta Model to the same length as the plait.

    Step 12

    Place the wrapped flower wires over the plait. Moisten with a little water and cover the wire with the thin band of paste. You will need to leave a small length of wire protruding from each end ready for mixing into the cake.

    Step 13

    Bend as shown to the width of your basket.

    Step 14

    Insert two plastic straws into the top of the cake and slide the wires into each.

    Step 15

    Using your Pasta Model roll a pear shape for the rabbit’s head.

    Step 16

    Using your finger press a dent into the top of the face to form the eye area.

    Step 17

    Using a modelling tool form a groove for the chin.

    Step 18

    Use your thumbs to press gently to form the eye sockets.

     

    Step 19

    For the body roll a smaller pear shape and flatten the bottom larger end.

     

    Step 20

    Fix onto the top of the basket.

    Step 21

    Use your fingers to form a dent in the top of the body ready for the head. Insert a wooden skewer through the body leaving the top exposed to fix the head. Roll out two equal pieces of Pasta Model to form sausage shapes for the arms. 

    Step 22

    Use a sharp knife to form the paws.

    Step 23

    Fix each arm to the body as shown. Blend to smooth out the joints.

    Step 24

    Blend the back of the arms also.

     

    Step 25

    For the fluffy chest roll a sausage shape of Pasta Model and roll each end to a point. 

     

    Step 26

    Fix to the chest area. Using a modelling tool add texture to give the hair appearance. 

    Step 27

    Fix the head onto the skewer in the body.

    Step 28

    For the ears roll a long sausage shape of Pasta Model and flatten. Cut in half.

    Step 29

    Pinch with your thumbs to give shape.

    Step 30

    Fix the ears to the top of the head using a little water if required.

    Step 31

    Add a little character to the rabbit by bending an ear.

    Step 32

    Using a little water blend the ears to the head.

     

    Step 33

    Use a ball tool to form eye sockets.

    Step 34

    Using a ball tool form a dent for the nose.

    Step 35

    Roll three balls of Pasta Model. Two round for the eyes. Fix the eyes into the sockets. Shape the third to form the nose.

    Step 36

    On a plate over a candle melt a little of your cocoa butter.

    Step 37

    Add a little black powder to the cocoa butter and mix to make the paint. You can add a little white powder if your shade is too dark.

    Step 38

    Paint the rabbit grey as shown. Leave the insides of the ears white. Using a fine brush paint between the paws with a darker grey paint.

     

    Step 39

    Paint the darker grey around each eye to give shading. 

    Step 40

    Paint the nose with your pink powder colour mixed with cocoa butter. Using pink dust and a soft brush lightly dust the cheeks and inside the ears.

    Step 41

    Mix black powder with cocoa butter and paint the eyes.

    Step 42

    Use a little white paint to add a small dot to each eye.

    Step 43

    Using your brown and skin tone powder mix with the cocoa butter and paint the basket as shown.

    Step 44

    Continue painting around the outside of the basket.

    Step 45

    Using green and yellow powder mix with cocoa butter and apply to the base.

    Step 46

    Dab using a wide brush to blend and give the textured appearance.

    Step 47

    Using brightly coloured chocolate balls or eggs fill the basket.

    Step 48

    Decorate the board as you would like.

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    EASTER ROYAL ICING DOT CAKE

    EASTER ROYAL ICING DOT CAKE

    Mar 1, 2021 | Cakes, Royal Icing

    Author: Patricia Alonso

    FB: La Galeteria 

    Skill level: BEGINNERS

    You will need:

    • Dummy or a cake (size to your choice) 
    • Smoother
    • Large rolling pin
    • 500g Saracino Pasta Top white 
    • Saracino gel colours of your choice
    • Easter themed mini cutters
    • Piping bags
    • Piping nozzle adapters (if required)
    • Piping nozzle – number 1
    • Star piping nozzle – number 18
    • Royal icing – Saracino powder mix
    • Knife
    • Dresden tool

    Step 1

    Knead the Pasta Top fondant until it becomes softer and elastic. Shape it into a ball.

    Step 2

    Roll out the fondant evenly using a rolling pin.

    Step 3

    Roll out the fondant to 3-4mm thick.

    Step 4

    Moisten your dummy with a little water. Now lift the Pasta Top and place over the dummy.

    Step 5

    Using your hands shape the Pasta Top paste over the dummy. Use your cake smoother to give a smooth finish to the sides and top.

    Step 6

    Remove the excess fondant with a sharp knife.

    Step 7

    We don’t worry if the finish is not as perfect as we would like. This cake will have the decoration that will cover the surface.

    Step 8

    For my cake I am using two shapes (a bunny and an egg). Using the first cutter press into the surface of the Pasta Top leaving plenty of room for your other shapes.
     
    TIP – Use as many shapes and patterns as you would like on your own design.

    Step 9

    I use my egg shape cutter to fill in the gaps between the bunny.

    Step 10

    Now for the royal icing. Prepare following the instructions on the packaging and mix for the the indicated time.
     
    TIP – Some people are scared to even consider making their own royal icing. Using Saracino Royal Icing Mix it is as easy as adding water and mixing. No need for fresh egg whites or egg white substitutes. 

    Step 11

    We need our icing to have a firm consistency so that the dots keep their shape without merging with each other.

    Step 12

    For the background piping take approximately half of your mix and colour it with green Saracino gel colour. If we do not have enough we can always mix more later. 

    Step 13

    Mix well by hand until a uniform color is obtained.

    Step 14

    Using a number one piping nozzle in your piping bag add the green icing.

    Step 15

    Now outline the shapes we have made on the cake. Each bead should touch gently so no gaps are left. 
     
    TIP – When we pipe dots we are sometimes left with a sharp point on the top. We can smooth this using a damp artists paint brush.

    Step 16

    Outline all of the shapes so it looks like this.

    Step 17

    Now we need to pipe the same sized dots to fill in all the gaps between our shapes. 

    Step 18

    Work around the cake to fill in all the gaps between shapes.

    Step 19

     Divide the remaining royal icing into seperate bowls ready to colour.

    Step 20

    Now you can use the colours of your choice. Play with colours to achieve what you want. Colour with the ready to use colours. We can also mix different colours to achieve unique looks!  For example we can get turquoise by mixing green and blue together.

    Step 21

    Mix well until the gel has completely blended.

    Step 22

    Repeat for each colour.

    Step 23

    Using nozzle number 1 fill the piping bags with the different colours.

    Step 24

    Using your Dresden tool mark lines on your shapes for the patterns you will need on each shapes. 

    Step 25

    These marks will be a guide to help us decorate later.

    Step 26

    Start filling in the shapes with royal icing dots.

    Step 27

    Combine the colours we have to fill in the bunnies.

    Step 28

    Follow the lines of the Easter eggs combining colours.

    Step 29

    Fill in all the empty spaces.

    Step 30

    Add small decorations that give added volume to the decorations. For example little ties for rabbits.

    Step 31

    To give a slight 3D effect pipe around the outside of each shape. 

    Step 32

    Also go over some details again.  This will give definition and volume to our decoration

    Step 33

    If you want you can add some small decoration to fill the spaces between your shapes, such as small flowers formed from white dots as shown. You can also pipe around the top of the cake using a No. 18 piping nozzle.

    Step 34

     This decoration adds volume and combines the colours that have been used in the decoration of the cake.

    Step 35

     It is a fun and colourful decoration with a WOW factor! Dare to combine colours to achieve the look you want for your Easter celebration.

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    BEACH BUNNY CARVED CAKE TUTORIAL

    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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