cheese - Saracino

RASPBERRY AND CHOCOLATE PRALINES

Oct 6, 2021 | Desserts

Author: Zaneta Wasilewska

FB: Cakes by Jeanette Zaneta Wasilewska Cake Designer

Skill level: BEGINNERS

You will need:

Raspberry Ganache

65g double cream
150g Saracino white chocolate drops
60g Saracino Le Supreme raspberry flavour paste
18g of white rum (optional)
Saracino cocoa butter
Saracino colour powder (red, yellow, black)
Silicone spatula
Baking paper
Food thermometer
Airbrush with 0.8 nozzle
Piping bags
Polycarbonate mould
Microwave
Scraper
Glass or plastic bowl
Small pot
Blender
Metal ball tools

Step 1

Pour the cream into a saucepan and heat it to about 40-50 ° C. Remove from the heat

Step 2

For the ganache put your white chocolate drops into a bowl. This amount will made approximately 24 pralines.

Step 3

Pour warm cream onto the chocolate and combine until a smooth consistency is achieved.

Step 4

Add your Saracino raspberry flavour paste to the chocolate mix.

TIP: If you want the flavour to be stronger use more food flavouring.

Step 5

Mix until smooth

Step 6

Optional to add white rum at this stage and mix to combine

Step 7

Melt Saracino cocoa butter in a microwave and mix with powder colours. The orange colour can be obtained by mixing the red and yellow powders.

Step 8

Prepare a polycarbonate mould (make sure that it does not contain any traces of fat), metal ball tool and ready-made cocoa butter mixed with black powder

Step 9

Temper the coloured cocoa butter (around 27-28°C)

Step 10

Dip the metal ball into the black cocoa butter and gently press it into the mould.

Step 11

We repeat this activity many times and use different sizes of balls to get different sized dots.

Step 12

Place aside to allow to set.

Step 13

Prepare an airbrush and pour in tempered orange-coloured cocoa butter.

Step 14

Spray the mould.

Step 15

Spray over again to achieve darker colour

Step 16

Turn the mould over and tap over a paper towel to remove the excess colour.

Step 17

Wipe the mould clean and put aside until the butter sets.

Step 18

Meanwhile, melt approximately 250-300g of white chocolate drops in a microwave to temper it. You will need a temperature of 27-28°C

Step 19

Pour the ready chocolate into the piping bag and fill the mould.

Step 20

Gently tap the mould against the table to get rid of air bubbles

Step 21

Place your sheet of baking paper on the table and turn the mould upside down over it to remove the excess chocolate. Gently tap the mould. Don’t throw the remaining chocolate away as we will be reusing it.

Step 22

Use a scraper to remove the excess

Step 23

Fill each with the raspberry ganache we prepared earlier. Do not fill to the top as you will need to leave room to add chocolate over.

Step 24

Once all are filled put the mould into the fridge for 10-15 minutes.

Step 25

Meanwhile, remove the remaining chocolate from the paper and put it into a bowl.

Step 26

Temper the chocolate and pour into a piping bag.

TIP: I place my piping bag in a glass to hold it open.

Step 27

Remove your pralines from the fridge and pipe chocolate on the top

Step 28

Tap the mould over the table to remove any air bubbles

Step 29

Use your scraper to remove the excess

Step 30

When ready, place your mould into the fridge for 15-20 minutes

Step 31

Turn the mould upside down and tap over the table to realise the pralines from the mould

Step 32

Your pralines are ready! Bon appetite

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1st BIRTHDAY CUTE PARTY CAKE

Jul 6, 2021 | Cakes, Modelling

Author: Magdalena Zimmerman

FB: Magdalena Cake Atelier

Skill level: BEGINNERS

Covering cake board and cake:

Add 3 drops of Pink Gel Color and one drop of Brown to Saracino Pasta Top. The colour can be deepened and modified by adding more colour. Cover the Cake Dummy and Cake Board. Add a name if you wish. Attach the Washi Tape around the Cake Drum. Set aside to dry

You will need:

Rolling pin
Sharp knife
Dresden tool
Small, medium and large ball tool
Number 12 Piping Tip
Skewers and wooden toothpick
Green Floral Wire – 22 gauge
Green Floral Tape
Soft brushes
Small paint brush
Cake lace mould (I used Marvelous mould)
Mini bows silicone mould
Number 1 Cookie Cutter
Edible glue
6 inch Cake Dummy
10 inch Cake Drum
Gold Washi Tape
White, black and skin tone Saracino Modelling Paste
Saracino Pasta Bouquet
Saracino White Pasta Top
Saracino Sweet Lace Pearl
Saracino Powder Colour (white, skin tone, rose pink, brown and light gold)
Saracino Gel Colour – Black, Brown and Pink

Step 1

Prepare the paste: To the white Modelling Paste, add a small amount of the pink gel colour and a little brown colour (this way you will get Dusty pink). You will also need Skin tone, black and white paste.

For the head knead a ball and roll it with your hand.

For the eyes:

Using the tool with a small ball, form a half-circle for the eye sockets.
Using the cutter, cut out small circles from the skin tone and cut off the bottom with a knife to give a flat edge.
Place into the sockets of the eyes
Using your fingers roll two thin sausage shapes with one pointed end and fix them over the eyes, then shape and blend them with the Dresden tool to form the eye lids.

Step 2

To create the face:

Using skin tone paste roll a long flat sausage shape for the cheeks and mouth area.
Using a tool with a large ball, make a dent for the mouth
Fix to the face and shape / blend it
Shape the nose pieces and teeth, fix them to the mouth and make a line below the nose
Prepare the details for the eyes and eyelashes. Fix oval eyes where shown, make a line on them with the Dresden tool and fix the black line eyelashes into the line.

Step 3

To create the ears, arms, tail and body:

Use dusty pink to form the ears of the rabbit. For the arms roll the dusty pink colour into a long sausage shape. Cut diagonally into two equal parts. Roll a ball for the tail.
Using a medium ball tool, shape the ears. Fill them with white paste.
For the body form a large ball, roll it into a cone shape and flatten at the end. At the large bottom of the cone, make a dent in the centre with your finger and form the legs.
Using white paste cut out a circle for the tummy
Using the cocktail sticks as a tool, add texture to the tail.

Step 4

Connect the head to the body using a cocktail stick, fix the ears to the required position, fix the white part of the tummy and the tail.

Step 5

To create details:

Prepare the slippers and a hat using the shapes shown in the pictures.
Using Saracino Pasta Bouquet, cut a one shape (you can use a cutter for this) and decorate it. Your bow can be formed in a bow mould ti the required size.
Attach the bunny slippers and hat. Using a soft brush and powder colours add shade (I used brown and pink)
Fix the rabbit’s arms and fix the number one in them. Put on the cake!

Step 6

FOR THE SIDE BUNNY DECORATION: Prepare the paste: Add a small amount of Skin tone to the white Modelling Paste. You will also need Black paste and a small amount of pink for the nose

For the head:

Form a ball and shape it with your hands.
Using the Dresden Tool, make an incision in the centre of the lower part of the head for the mouth, then on the sides to shape the rabbit’s face.
Gently pull out the mouth and shape / blend the sides

Step 7

Eyes and nose:

Using a small metal ball tool, form oblong indentations for the eye sockets
Prepare black eyes and a pink nose from paste
Fix the eyes and nose to the bunny’s face

Step 8

For the body:

Form a cone shape and round it at the top, then smooth it with your hand.
For the tail roll a ball. Add texture using the cocktail sticks.
Attach the head to the body and fix the tail
Prepare the rabbit’s ears, hands and feet as shown
Make a dent in the ears using a medium-sized ball tool

Step 9

Fix the hands and feet. Using a soft brush and powder colours, shade the rabbit (I used brown, skin tone and pink). Use edible glue to attach the rabbit to the cake.

Step 10

Sugar Flowers:

Using Pasta Bouquet roll out thinly.
Using Pasta Bouquet fix a small ball to the end of a flower wire. Using your Dresden tool make lines on the ball and set aside to dry.
Cut two strips 13cm long
Use a knife to cut out narrow triangles in each strip
Cut strips and fix around the flower centre.
Allow to dry completely, then wrap the wire with floral tape and place on the cake. If inserting into the cake you will need a flower pick.

Step 11

Balloons:

Roll a Dusty pink ball and two Skin tone balls
Flatten using your hand
For two balloons – Dusty pink and Skin tone, dust with Saracino Powder Colour (Pink and Brown)
Paint the final balloon gold with Saracino Light Gold Powder mixed with alcohol. Using edible glue, fix the balloons to the cake.

Pattern:

Add drops of pink and brown colours to the Saracino Sweet Lace Pearl. Mix.
Place in the mould. You can use any Cake Lace mould (I used Marvelous mould)
Let it dry completely. Due to the deep pattern my lace took 36 hours to dry completely.
When the lace is dry, paint some parts gold and leave the rest in the Dusty pink colour
Using edible glue, fix the lace on the cake

Painting the name and the balloon string:

Use a pencil to make an inscription and add a string of balloons on the cake
Using the Small paint brush, black gel dye mixed with clear alcohol, paint over the pencil details.

Voila your cake is ready!

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VALENTINE CUTE GOBLIN MODELLING TUTORIAL

Jan 19, 2021 | Modelling

Author: Goda Laivyte

Inspired by Patricia Hedegaard

FB: Tutti Patootie Cakes

Skill level: BEGINNERS

You will need:

INGREDIENTS:

Purple Saracino modelling paste mixed with white paste to make a pastel colour
Red Saracino modelling paste
White and pink powder colour
Black Saracino modelling paste

EQUIPMENT:

Cake and board covered with white Saracino Pasta Top sugar paste
Rolling pin
Modelling tools including Dresden tool
Heart cookie cutters
Brushes for edible dust colours

Step 1

Roll a 35g ball of the pastel purple Saracino modelling paste for the body of the goblin.

Step 2

Roll the ball into a longer shape like shown in the picture (around 5cm long).

Step 3

Press it down with the palm of your hand to flatten it so you can easily attach it to the surface of the cake.

Step 4

Hold the shape with one hand and press from both sides at the bottom of the shape making space for attaching legs. Put aside to dry.

Step 5

For the legs we will need 2 x 18g balls of the same colour Saracino modelling paste.

Step 6

Roll one ball into a longer sausage shape.

Step 7

Roll one end of sausage shape to make it thinner.

Step 8

Bend the thicker part for the foot.

Step 9

Shape it with your fingers like in the picture for a natural look for the foot.

Step 10

Make a deep indent under the foot with your Dresden tool.

Step 11

Using your fingers roll the tip of the foot to make it sharp and bend it a bit.

Step 12

Attach the body and legs with water or edible glue to the cake.

Step 13

For the arms you will need 2 x18g balls of purple modelling paste.

Step 14

Roll two sausage shapes the same length.

Step 15

Roll one end of the sausage thinner leaving thicker part for palm of the hand

Step 16

Flatten the thicker part so you can cut and shape fingers.

Step 17

For the thumb cut a piece as shown in the picture.

Step 18

Cut to make 3 fingers. Shape fingers and palm of the hand using Dresden tool and your fingers. Repeat the same steps for the other hand.

Step 19

For the heart roll a ball of 20g red Saracino modelling paste.

Step 20

Roll the ball with a small rolling pin to approximately 0.4cm thick.

Step 21

Cut a petal shape, you can use a heart cutter if you have the right size, for this I needed a special size so I used a petal cutter instead.

Step 22

Cut a little triangle on top of the shape.

Step 23

Blend the edges and shape it to look like a heart.

Step 24

Attach the arms to the body holding the heart. Use a sharp tool to form a belly button.

Step 25

For attaching the head to the cake cut a short piece of wooden skewer and insert it into the cake where the head will be attached.

Step 26

For the head roll a ball of 70g Saracino purple modelling paste.

Step 27

Shape the head to 5cm height with 6.5cm width at the bottom and 3cm width at the top. For the mouth and chin press an indent with your finger approximately 2cm wide.

Step 28

Roll a 1cm size ball for the nose, shape and attach to the face.

Step 29

Start shaping the lips and nose using your Dresden tool.

Step 30

Using the back of your finger press across the face where the eyes will be to form the forehead shape.

Step 31

With your Dresden tool make incisions where the eyes start and finish.

Each eye is approximately 2cm wide with a 1.5cm gap between them. We want each eye 1cm tall at it’s tallest part.

Step 32

Once you have shaped the eyes cut out the residue from inside of them. Smooth the surface inside the eyes with your Dresden tool.

Step 33

For the eyes you will need to roll two balls of the same size using the black Saracino paste.

Step 34

Roll the balls into teardrop shapes. Using your Dresden tool shape them into the eye sockets. Form the wrinkles around the eyes with your Dresden tool. Shape the lower eye lids.

Step 35

To give expression use your finger to press down the top of the eye as shown in the picture. We want to achieve a sad expression.

Step 36

For the ears you will need 2 x 15g balls of purple Saracino modelling paste.

Step 37

Roll the balls with a rolling pin to make two flat oval shapes.

Step 38

Using your Dresden tool model the ears and attach them to the head. Dust the face using pink edible dust colour and a soft brush as you can see in picture. Use your Dresden tool to give the face more feature and character.

Step 39

Mix a small amount of the white powder colour with water. Using a very fine brush paint highlights to the eyes.

Step 40

Dust the body with the same pink edible dust as we used in step 38.

Step 41

Attach the head to the body and the cake.

Step 42

Roll and cut out two different sizes of hearts as desired for the cake and dust them with the edible dust colour. Set aside to dry. Now roll two small pieces for the tiny horns that will go on his head.

Step 43

Attach the hearts on the cake as shown. Attach the horns with a little glue or water on to the top of his head.

Step 44

Stick the double sided tape around the edge of the board.

Step 45

Stick pastel purple colour satin ribbon around the cake board. All done!

Happy Valentines day!

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CHOCOLATE MOUSSE AND BISCUIT DESSERT

Dec 17, 2020 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS

You will need:

Saracino raspberry food flavouring La Supreme
Saracino vanilla food flavouring La Supreme
Saracino milk chocolate drops
Saracino dark chocolate mirror glaze
Saracino gold push pump powder
Saracino gold glitter
butter
icing sugar
sugar
cinnamon
egg
plain flour
double cream
gelatine
Rice Krispies
plums
pectin (jam sugar)

Step 1

Prepare all your ingredients. Make sure they are all at room temperature. For the equipment you will need a small pan, spoons, 2 silicone moulds (one for the centre and one for the heart mousse), baking paper, food mixer, blender, circular cookie cutter, silicone spatula, piping bag, rolling pin, cup, sugar thermometer, wood skewers, sieve and a kitchen scale.

Step 2

Add 250g plums to the pan.

Step 3

Cook and blend plums until a smooth consistency is achieved.

Step 4

Add a table spoon of sugar, a tea spoon of pectin and a tea spoon of La Supreme vanilla flavouring. Bring to the boil for a few minutes stirring the mixture so it does not burn.

Step 5

Pass the cooked mixture through the sieve to remove any lumps and plum skin.

Step 6

We will be using this mixture for the centre part. Fill the small mould and freeze.

Step 7

For the cookies (base) prepare 170g plain flour, 20g icing sugar, tea spoon of cinnamon, 1 egg, 100g soft butter. Put the oven on to 190C

Step 8

Place all the ingredients in the bowl

Step 9

It is important not to over knead mix. The ingredients just need to be combined.

Step 10

Roll the dough and cut the circles using your cookie cutter

Step 11

Bake at 190C for about 10-12 minutes until a gold colour is achieved. Cool them on a rack.

Step 12

Now to get the ingredients ready to make the mousse. You will need 150g milk chocolate drops, 2 tea spoons of gelatine, 700g double cream, half a tea spoon of cinnamon, Vanilla food flavouring La Supreme.

Step 13

Pour 200g of cream into a pan, add chocolate drops, cinnamon, and a tea spoon of vanilla food flavouring. Heat and stir until the chocolate is fully melted.

Step 14

Add 2 tea spoons of gelatine to a bowl and add 2 table spoons of cold water.

Step 15

Add the melted gelatine to the pan with the chocolate. Stir and let it cool down.

Step 16

For the base of our mousse prepare 150g of milk chocolate drops and 20g of cornflakes

Step 17

Melt the chocolate in the microwave or over a water bath and allow to cool down.

Step 18

Add cornflakes and stir quickly.

Step 19

Pour the mixture on to a sheet of baking paper, flatten and put into the fridge.

Step 20

Allow to set and then remove from the fridge to cut circle bases. You want the base to be slightly smaller than plum mixture circle.

Step 21

For the mousse pour 500g of double cream into a bowl and mix until it has thickened.

Step 22

Get the chocolate and spatula ready

Step 23

Add half of the cream into your chocolate and using your spatula stir.

Step 24

Add the other half of the mixture and stir

Step 25

Pour the mixture into the piping bag

Step 26

Add to the heart shaped moulds up to two thirds height in the mould.

Step 27

Remove your frozen plum mixture and get the crunchy bases ready.

Step 28

Add the frozen plum mixture to the mousse.

Step 29

Add the crunchy base over the plum mixture and gently press.

Step 30

Pipe more mousse mixture to fill each mould. Place in the freezer.

Step 31

Place your cookies on the mini cake boards. You can add a bit of jam at the bottom to stop them moving.

Step 32

Prepare your mirror glaze, gold pump spray and glitter.

Step 33

Place a sheet of foil on your table and position your cooling rack over. Place the frozen hearts on the rack.

Step 34

Heat the mirror glaze to a temperature of 40C. Heating slowly. Pour heated mirror glaze over each heart making sure they are fully covered.

Step 35

Using your wood skewer keep moving the hearts over the rack to remove any excess mirror glaze. Then place each heart on a cookie.

Step 36

Decorate using Saracino gold pump spray and gold glitter

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HAZELNUT POPS IN DARK CHOCOLATE

Sep 24, 2020 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS

You will need:

100g natural yoghurt
1 egg
50g vegetable oil
100g sugar
80g wheat flour
40g roasted hazelnut flour
20g cocoa powder
¾ teaspoon of baking powder
pinch of salt
3 teaspoons Saracino Supreme hazelnut paste
100g mascarpone cheese
Saracino dark chocolate drops
Chopped hazelnuts for decoration

Step 1

Bring all the ingredients to room temperature.

Step 2

Put the egg and the sugar into a small bowl

Step 3

Mix until a smooth consistency is achieved.

Step 4

Add the yogurt and the oil.

Step 5

Mix until smooth

Step 6

Add flour and baking powder to the next bowl.

Step 7

Add cocoa powder and roasted hazelnut flour

Step 8

Mix all ingredients together

Step 9

The two bowls are ready to be combined

Step 10

Add the dry ingredients to the liquid mixture and gently mix

Step 11

Line your baking tin with the baking paper

Step 12

Add the mixture

Step 13

Bake for 30 minutes at 170C

Step 14

Remove the cake from the tin and allow to cool down

Step 15

Break up the cake into small pieces

Step 16

Prepare the mascarpone cheese and Saracino hazelnut food flavouring

Step 17

Add the mascarpone and the Saracino hazelnut paste to the cake

Step 18

Using your hands mix all together

Step 19

Roll small balls and place them on baking paper. Use the same amount of mixture for each ball so they are the same size. When ready place in the fridge for 30 minutes.

TIP – Use a digital scale to achieve the correct amount of mixture for each ball.

Step 20

Get the lollipop sticks and Saracino chocolate drops ready.

Step 21

Melt the chocolate over water or microwave and add to a tall jug or glass. You can add cocoa butter or sunflower oil to achieve a more liquid consistency. Prepare nuts for decorating

Step 22

Dip the end of the stick into the melted chocolate and insert into the ball. Let it set

Step 23

Holding the stick, dip the ball in the chocolate, allow the excess to drain into the glass, and before it sets firm, sprinkle with the crushed nuts. Place the half hazelnut on top, next to the stick.

Step 24

You can now serve and try your hazelnut cake pops! 🙂

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