RASPBERRY AND CHOCOLATE PRALINES

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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HOME MADE ICE CREAM

HOME MADE ICE CREAM

Aug 2, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • 800ml warm milk

  • 300ml cream (30-36%)

  • 230g sugar

  • 150g Saracino Base Gelato ice cream base

  • Saracino Le Supreme flavouring – vanilla, raspberry and strawberry

  • 200g fresh strawberries

  • 100g fresh lychee (can be tinned)

  • 160g fresh blueberries

  • 150g fresh blackberries

  • 2 tablespoons of lemon juice

  • 1 heaped tablespoon cornflour dissolved in 4 tablespoons of cold water

  • 1 tablespoon sugar

Step 1

Prepare all your ingredients. 

Step 2

Prepare the ingredients for the ice cream mixture – warm milk, Base Gelato, cream, sugar and Le Supreme vanilla flavouring.

Step 3

Put the warm milk, cream, sugar and Base Gelato in a frozen ice cream making bowl (alternatively use a plain metal or glass bowl).

Step 4

Add 2 tablespoons of Le Supreme vanilla flavouring.

Step 5

Using a whisk, mix the ingredients thoroughly until the sugar is fully dissolved. If you are using a bowl from an ice cream maker – place it in the machine and mix until it freezes to the desired creamy consistency. When ready put it in the freezer. If you are not using an ice cream maker, after mixing thoroughly, put the mixture in the freezer. After 20 minutes take it out and mix it with a fork to break down the ice crystals that are forming and make the mixture a creamy consistency. Continue mixing every 20 minutes until you get the consistency of ice cream. Place in the freezer.

Step 6

Prepare the ingredients for the lychee sauce – you will need the lychees, strawberries, 1 tablespoon of lemon juice and the strawberry and raspberry Le Supreme flavouring.

Step 7

Place the fruit in the blender.

Step 8

Add the lemon juice and one teaspoon of each flavouring.

Step 9

Blend thoroughly.

Step 10

Using a metal sieve and a spoon, push the blended fruit through the sieve into a bowl to give a smooth puree.

Step 11

Put the puree into a ceramic bowl and place in the refrigerator.

Step 12

Prepare the ingredients for the forest fruit sauce – blackberries, blueberries, 1 tablespoon of lemon juice, cornflour dissolved in water, raspberry Le Supreme flavouring and a tablespoon of sugar.

Step 13

Put fruit, lemon juice and sugar in a pan and mix.

Step 14

Add 1 teaspoon of raspberry Le Supreme food flavouring, mix and bring to the boil. The fruit should not fall apart completely.

Step 15

Remove the pan from the heat and pour in the cornflour mixed with water. Bring to the boil.

Step 16

Transfer to a ceramic bowl, allow to cool and place in the refrigerator.

Step 17

Prepare serving bowls for ice cream or waffles, a scoop for ice cream and boiling water.

Step 18

Take the ice cream from the freezer, take out the sauces from the fridge, prepare side dishes such as fresh fruit, sprinkles, meringues, chocolate. Use a hot spoon to scoop ice cream into bowls or wafer cones.

Step 19

Serve the ice cream in a bowl with the toppings and sauce of your choice.

Step 20

Or alternatively serve in the cone. 

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MOUSE IN A TRAP

MOUSE IN A TRAP

Aug 2, 2021 | Modelling

Author: Georgia Ampelakiotou 

FB: Georgias Cakes – Τουρτες Γεωργιας

Skill level: BEGINNERS

You will need:

  • Dresden tool
  • Large brush
  • Exacto knife
  • Rolling pin
  • Small silicone brush
  • Blade
  • Small petal cutter
  • Saracino Pasta Model: white, light skin, black, pink and yellow
  • Edible glue
  • Wooden skewer
  • Ball tool
  • Saracino powder colours: white, red and black

Step 1

For the mouse use 100g white Saracino Pasta Model and colour it grey using a little black colour.

Step 2

Roll it into a shape thinner at the head and wider at the bottom.

Step 3

Stand it up and gently bend the thinner end as shown.

Step 4

Use a modelling tool or the back of a brush to form a dent either side of the base for the legs.

Step 5

Use a Dresden tool to mark the mouth area.

Step 6

For the eyes roll two small white balls. Press with your finger to achieve the shape shown.

Step 7

Roll dark grey Pasta Model and cut out 2 small circles. Fix them to the eyes.

Step 8

Add a small black dot to the center of each eye.

Step 9

For the ears roll light pink Pasta Model and use a petal cutter to cut out two ears.

Step 10

Use a small circle cutter to remove a small piece from each ear.

Step 11

Fix the eyes on the top of the head.

Step 12

Fold the pink ears and fix them behind the eyes.

Step 13

For the nose roll a small amount of pink to a teardrop shape. Flatten with your finger.

Step 14

Fix the nose to the end of the face.

Step 15

For the feet use a small amount of pink sugar paste and roll it into a long carrot shape. Use your finger to flatten the wider end. Use a sharp knife to cut 3 fingers.

Step 16

Repeat for the other leg and add a little edible glue to the top where they will be fixed to the body.

Step 17

Place under the body.

 

Step 18

Roll a small piece of the grey paste into a carrot shape and cut to an angle as shown. We will need the thin end for each arm.

Step 19

Repeat to make two thin arms. Fix them to the body. Use a modelling tool to smooth the joint.

Step 20

Use the Dresden tool to shape the belly.

Step 21

Use a soft brush and white powder colour to dust the belly area.

Step 22

Use black powder colour to dust the rest of the body to make it darker.

Step 23

For the hands roll a small piece of pink fondant into a sausage shape. Cut 3 fingers.

Step 24

Bend the fingers.  

Step 25

Use your fingers to roll it thinner at the wrist. Cut with an exacto knife.

Step 26

Fix each hand to the arms.

Step 27

For the tail roll a thin, long piece of pink Pasta Model. For the bandage roll a white strip and wrap the tail.

Step 28

Place the tail to the back of the body and into the hands. Use a little edible glue to fix.

 

Step 29

For the plasters cut a small strip of light skin colour Pasta Model. Flatten the edges.

Step 30

 Fix to the top of the nose.  Cut two more strips and place them in an X shape on the end of the nose.

 

Step 31

Use the Dresden tool to make some marks around the edge of the belly.

Step 32

Add more plasters to different places of the body. Cut a tiny piece of white paste and place it in the side of the mouth for a tooth. 

 

Step 33

Using white gel colour add small dots to the eyes.

Step 34

Using a soft brush and red powder colour dust the pink areas.

 

Step 35

For the trap spring, roll a very thin strip and wrap it around a wooden skewer. Allow to dry.

Step 36

For the wood effect mix brown and light beige colour Pasta Model. Do not mix too well to give the wood effect. For the base cut it into a rectangle shape.

 

Step 37

Use a circle cutter to cut the dents from the sides of the trap.

Step 38

Roll some more thin grey strips to the same diameter as the wooden skewer. Take one strip and pass it through the centre of the spring. Fix the rest of them as shown.

 

Step 39

Fix the length with the spring to the centre. Cut the excess ends. Add one more larger piece of grey paste in the centre of the trap.

Step 40

Using silver powder mixed with clear alcohol paint the grey areas to look like metal.

 

Step 41

For the cheese use a small amount of yellow Pasta Model. With a blade cut into a random ‘cheese’ shape.

Step 42

Use a small ball tool to press some holes to make it look like cheese. 

 

Step 43

Fix the cheese on the trap. Our hero mouse is ready!

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GET READY TO GO BACK TO SCHOOL

GET READY TO GO BACK TO SCHOOL

Aug 2, 2021 | Modelling

Author: Tina Scott Parashar

FB: TINA SCOTT PARASHAR’S CAKE DESIGN

Skill level: BEGINNERS

You will need:

  • Saracino Pasta Model: blue, red, brown, white
  • White gel colour
  • Powder colours – gold, black, dark blue, red and brown
  • Liquid Shiny confectioner’s glaze
  • Dresden tool
  • Exacto knife
  • Rolling pin
  • Stitch tool
  • Pointed modelling tool
  • Ball tool
  • Paint and dusting brushes
  • Texture mat

Step 1

Using light blue Pasta Model form the basic bag shape – create a teardrop and cut off the top. Flatten it narrower at the top.

Step 2

Using a Dresden tool, press a line along the bottom of the bag. This will form the base. Mark two lines on the side of the bag for the joints.

Step 3

Use the Dresden tool to mark an upside down ‘V’ on both sides of the bag.

Step 4

For the front pocket use the Pasta Model and cut out a small rectangle to the correct size to suit your bag. Curve the bottom edges and taper the top a little using an exacto knife. Fix to the front of the bag using a little water if needed. 

Step 5

Cut a strip of the blue Pasta Model and curve the two bottom corners. This will be the flap of the pocket. Fix it on top of the pocket and lift the centre a little so that it doesn’t sit flush.

Step 6

Repeat to make the side pockets and flaps. These will be a little smaller than the front pocket.

Step 7

Attach the side pockets. Using a stitching tool mark the stitch lines on the pockets and flaps.

Step 8

On the side pockets, mark a line in the centre using the Dresden tool. Also mark the crease under the pocket.

Step 9

For the straps cut 2 thick strips of the blue Pasta Model. Using a sharp straight edge or ruler mark a line down the centre of each strip. 

Step 10

Bend the top of both straps as shown.

Step 11

For the handle use a thin strip and fold it over twice.

Step 12

Fix the handle and the straps to the bag using a little water if required.

Step 13

Cut out a strip. Fix to the top and sides of the bag for the flap over the zip. Mark a stitch line on one side.

Step 14

Using a soft brush and blue powder colour dust the bag to give the denim effect.

Step 15

For the strap use brown Pasta Model and cut out the shape as shown. Using a stitching tool mark the edges. Use a pointed modelling tool to mark the holes on the strap.

Step 16

For the buckle roll a small piece of Pasta Model to fit around the strap in an upside down ‘U’. shape. Take a small piece of the paste and shape the piece to fit into the hole. Paint the buckle pieces using gold powder colour mixed with clear alcohol.

Step 17

Use a small piece of brown Pasta Model to form the belt loop and fix.

Step 18

Fix the strap to the bag. Make two more straps and fix to both side pockets.

Step 19

For the flower, roll a thin red strip of Pasta Model. Using a Dresden tool or ball tool, pull out the paste on top to form ridges. It is easier to do this on a foam pad.

Step 20

Now start rolling the petal from one corner to the other and keep adjusting the petals the way you want it.

Step 21

When rolled the edges don’t need to be perfect and can have a little rough look. Pinch the excess at the base and remove. Use a soft brush and a darker shade of red or a little black powder colour to dust the centre.

Step 22

For the bow take another thin strip, tapering at the edges and thicker towards the middle. Use a ball tool to thin the edges if needed.

Step 23

This will also give a little curl effect to the edges. Fold loosely in half. 

Step 24

Fold it over so that one side hangs lower than the other.

Step 25

Take a smaller strip of red and cut it into a long rectangle. Fold over both sides to meet in the middle. Use a modelling tool to shape the bow. 

Step 26

Using a Dresden tool, mark two small dents near the knot for the fabric folds. Fix to the bow tails. 

Step 27

Dilute white powder colour with clear alcohol and paint small dots with a fine brush.

Step 28

Now stick the rose in front and put the bow on top of the rose and hide the joint. You could add a little confectioners glaze to the scarf so that it shines to give a silk look.

Step 29

For the pair of trainers. Roll a cylinder shape from white Pasta Model and cut in half.

Step 30

Using your fingers form the basic shape of each shoe. Taper the front of the shoe and pinch in the centre.

Step 31

Flatten slightly at one end. From the middle to the front press down to a slight slope.

Step 32

Using a small ball tool form the holes for the feet.

Step 33

Roll red Pasta Model thinly and give texture using your texture mat. Place over each shoe. 

Step 34

Trim the excess from around the base. Using the exacto knife cut open the hole so that the white is visible underneath. 

Step 35

Roll a thin strip of white Pasta Model and fix over the seam between the white and red. Trim any excess.

Step 36

Roll a circle of white Pasta Model and use a texture mat to give the appearance shown. Cut in half. Fix to the toe of each shoe.

Step 37

Cut a thin strip of white Pasta Model and fix around the base of each shoe. Mark a stripe using an exacto knife. 

Step 38

Cut a small rectangle of the white Pasta Model and fix for the lace area. Roll a thin strip and fix as shown for the white stripe detail.

Step 39

Use a sharp tool to mark the lace holes. Roll a thin strip of white paste for the laces. Cut into small lengths and fix into the lace holes. 

Step 40

Your tiny shoes topper is ready!

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1st BIRTHDAY CUTE PARTY CAKE

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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