BABY COLOURS SPLASH TUTORIAL

BABY COLOURS SPLASH TUTORIAL

Jul 6, 2021 | Cakes, Modelling

Author: Claire Ds

FB: Claire Ds Creations

Skill level: BEGINNERS

You will need:

INGREDIENTS:

  • 130g Pasta Model light skin
  • 20g Pasta Model white
  • 30g Pasta Model green
  • 5g Pasta Model black
  • 20g Pasta Model red
  • 20g Pasta Model yellow
  • 10g Pasta Model blue
  • 10g Pasta Model brown
  • Powder colour pink and brown
  • Liquid Shiny

EQUIPMENT:

  • Dresden modelling tool
  • Fine brush and blush brush
  • Small rolling pin
  • Small and large ball tools
  • A cutter or scalpel
  • Circle cutter 2.5/1.3/1/0.6cm
  • Wood skewer
  • 4cm polystyrene ball

Step 1

Head: Weigh 65g of light skin modelling paste and prepare a polystyrene ball 4cm in diameter.

Step 2

Roll the light skin paste into a ball. Push the polystyrene ball into the paste and fully cover. Smooth any joints. Using your finger or a small rolling pin make a dent across the eye line.

Step 3

Push with your finger to create the tip of the nose.

Step 4

With the Dresden tool form the curve of the nose.

Step 5

With a ball tool, mark the corners of the lips.

Step 6

Connect the two dots with the Dresden tool forming a smile.

Step 7

With a ball tool, hollow out the underside of the lip to form the chin.

Step 8

Using a circular cutter 1.3cm diameter mark the eyes.

Step 9

With a ball tool, press to form eye sockets.

Step 10

Cut out two thick circles of white Pasta Model using a 1.3cm diameter circle cutter.

Step 11

Place the white circles to the eye sockets and press them in with the Dresden tool.

Step 12

Use the Dresden tool to shape the eyelid.

Step 13

Roll the green Pasta Model thinly and cut out 2 circles with a 1cm diameter cutter.

Step 14

Place the green circles to create the iris of the eyes. Cut the excess with a sharp knife.

Step 15

Roll black Pasta Model thinly and cut two circles with a 0.6cm diameter cutter.

Step 16

Add the black circles to the eyes. Using black Pasta Model roll a very fine sausage shape for the eyeliner on the edge of the eye lid.

Step 17

Fix the eye liner. Using white Pasta Model roll two very small balls to create the light points of the eyes.

Step 18

Using white Pasta Model roll a very thin sausage shape. 

Step 19

Add the thin white line to the eye for highlight. With a sharp knife make small notches for more realism and dimension.

Step 20

For the ears take a few grams of light skin Pasta Model. Roll a small ball and cut in half to create each ear.

Step 21

Use a little glue to fix the ears each side of the face in the same alignment as the nose.

Step 22

Prepare a fine brush with the pink and brown powder colours and a clear alcohol for diluting.

Step 23

Dilute brown powder colour in a little clear alcohol (I use the lid). Paint two thin lines for the eyebrows.

Step 24

Use a soft brush and pink powder colour to dust the cheeks, nose and lips.

Step 25

Using the fine brush paint small brown dots for freckles.

Step 26

Paint the eyes with liquid shiny to make them shine.

Step 27

BODY: Take 35g of light skin Pasts Model and roll a pear shape with your hands.

Step 28

Use your thumbs or fingers to press the sides of the wide part of the pear for the leg locations.

Step 29

Model and shape the top of the pear gently with your fingers to form the baby’s body. Insert a wooden skewer through the centre. Cut flush at the bottom and leave 2cm at the neck to fix the head.

Step 30

For the nappy roll white Pasta Model thinly to approximately 2cm x 5cm. Use the stitching tool to mark around the nappy.

Step 31

Use a 2.5cm diameter circle cutter to cut two half circles from the nappy.

Step 32

Fix the nappy to the body using a little water if required. Repeat the nappy steps to make the back.

Step 33

For the legs roll a sausage shape using 20g of light skin Pasta Model. Cut at an angle in the middle to create two legs.

Step 34

Use the Dresden tool to bend the leg and shape the knee area. Fix the legs to the body using a little water if required.

Step 35

For the arms use 6g of light skin Pasta Model to roll two sausages. Use your finger in the middle of each sausage to create the bend of the elbow area.

Step 36

Apply a little water to the shoulder area.

 

Step 37

Attach the two arms.

Step 38

Create a hole in the head but don’t fix it yet. 

Step 39

Prepare the yellow, green, blue and red Pasta Model.

Step 40

Roll the paste and use a craft knife to cut out ink spots. Alternatively use a cloud-shaped cookie cutter.

Step 41

Use white Pasta Top to cover the board. Place the coloured spots onto the board.

Step 42

Form a hollow in the centre with your fingers or a ball tool and place the baby’s body. Roll small sausage shapes of green paste to create splashes.

Step 43

Fix the green spalshes. With a few grams of light skin Pasta Model roll a small pear shapes. Flatten slightly to create the baby’s little feet.

Step 44

Fix the feet to the legs using a little glue if required.

 

Step 45

Using light skin modelling paste roll 10 balls for the toes. Each ball should be slightly smaller than the one next to it for each foot.

Step 46

Fix the 10 toes using a little glue.

Step 47

Using pink and light skin powder colour mix with a soft brush and dust the baby’s body.

 

Step 48

Place the baby’s head on the wooden skewer using a little glue. Roll a few strands of brown Pasta Model for the hair.

Step 49

Apply a little water to the top of the head and fix the strands of the baby’s hair.

Step 50

Prepare green, red, blue and yellow powder colours on a piece of kitchen paper.

Step 51

Dust the paint splashes to give more dimension.

Step 52

Paint the splashes with the Liquid Shiny. Your model is now ready to place on the cake.

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RAIBOW UNICORN GIRL

RAIBOW UNICORN GIRL

Jul 6, 2021 | Cakes, Modelling

Author: Barbara Luraschi

FB: SWEET JANIS

Skill level: BEGINNERS

You will need:

  • Saracino white Pasta Top 500g
  • Saracino Pasta Model:
    • white 100g
    • light green 100g
    • pink 100g
    • orange 100g
    • yellow 100g
    • tiffany 100g
    • fuschia 100g
    • violet 100g
    • black 10g
    • light skin 15g
  • Saracino gold powder
  • Cake 15cm diameter x 13cm tall
  • Cake board 20cm diameter x 2.5cm tall
  • Saracino Cake Gel
  • 3cm circle cutter
  • Ball tool
  • Modelling tools
  • Rolling pin
  • Brushes
  • Clear alcohol
  • Cloud cutter
  • Foam mat
  • Exacto knife and Dresden tool
  • Silicone brush
  • Piping nozzles #3 #2
  • Saracino dust colours: light blue, brown and pink
  • Small oval cutter
  • DOWNLOAD THE PICTURE HERE

Step 1

Cover the cake and the board using white fondant Pasta Top.

Step 2

Roll out some pink modelling paste quite thin. Cut some circles using the circle cutter.

Step 3

Place the circles on a foam mat and thin the edges using the ball tool, pressing half on the edge of the circle and half on the mat.

Step 4

Repeat for each circle and fold them like an “S” shape as in the picture. Leave them dry on the mat for few minutes before positioning them on the board.

Step 5

Take one “petal” ruffle and stick to the side of the board, starting from the top, placing the other above slightly to the left. I used 4 petal ruffles of each colour. Use Saracino cake gel to help it stick.

Step 6

Prepare the other petal ruffles in different colours. Fix next to the one previosly fixed.

Step 7

Repeat with all the colours keeping to the same sequence as you work around the board.

Step 8

Cover the entire side of the board as in the picture.

Step 9

Roll a 5g sausage shape of white Pasta Model. Use your fingers to shape the ankle and flatten the end for the foot.

Step 10

Download the picture HERE. Position the leg on the template to check you have the correct size. Model the other leg using the template as a guide. Use a sharp tool to mark the slipper outline.

Step 11

Roll approximately 20g of white Pasta Model thickly and cut a cloud using the “cloud” cutter.

Step 12

Make another cloud and fix them on the bottom of the cake side. Use a little cake gel to help them stick.

Step 13

Position the legs we made previously on the clouds as shown.

Step 14

Roll approximately 7g of white Pasta Model into a teardrop shape. Use the template as a size guide.

Step 15

Position and fix the body onto the cake following the design of the template.

Step 16

For the skirt roll approximately 5g of white Pasta Model thinly and cut a strip. Fold it as shown in the picture to make the pleats.

Step 17

Position and attach the skirt to the body.

Step 18

For the flowers on the dress roll a small amount of tiffany Pasta Model and cut a small strip.

Step 19

Roll and fold the strip to make a small rose.

Step 20

Make 3 flowers and fix them at the bottom of the skirt.

Step 21

Repeat the same with different colours and continue until you decorate the entire bottom of the skirt.

Step 22

Roll 5g of white Pasta Model and cut another strip. Fold it as you did before to make pleats and position it as a “second layer” over the first one and above the roses.

Step 23

Roll a 6g ball of light skin Pasta Model using the template as a guide for the size needed.

 

Step 24

Flatten the ball slightly and using your fingers start to shape the eye sockets and the nose.

Step 25

Use a silicone tool to mark the 2 points at the end of the mouth as shown.

Step 26

Mark a line between the 2 points with the modelling tool and cut it using the craft knife.

Step 27

Mark the upper and the bottom lips using the Dresden tool. Push the paste towards the mouth for the upper lip and just mark the shape of the lower lip.

Step 28

Smooth around the lips using the silicone tool.

Step 29

Make the eye sockets using a small ball tool.

Step 30

Fill the eye sockets with 2 small balls of white Pasta Model.

Step 31

Paint the eyes: use light blue colour for the iris. Using the end of the number 3 piping nozzle cut 2 small circles of black Pasta Model and fix them in the center. Add 2 small dots of white Pasta Model for the highlights. Roll 2 small lines of black paste for the eye liner and fix. Using brown colour paint the eyelashes and eyebrows. Dust the  cheeks and lips using pink powder.

Step 32

Roll a sausage of about 5g of light skin Pasta Model and pinch in the middle to shape the neck.

Step 33

Position the neck on the body and cut to the right shoulder width. Fix using cake gel. Use the silicone tool to shape the neck. Position the face using cake gel to help it stick.

Step 34

For the arms roll a small sausage of light skin Pasta Model (about 1g) and cut in half.

Step 35

Flatten the hand end and cut out the thumb shape.

Step 36

Bend the hands and fix them in place as shown.

Step 37

For the bow roll a small amount of white Pasta Model and cut 2 oval shapes.

Step 38

Fold them joining the ends and position them on the dress. Add 2 strips of white paste for the ribbon.

Step 39

For the hair cut strips of yellow paste. They should be different sizes and different shapes. Fix them on the head.

Step 40

Continue until you cover the entire head. Use smaller strips for the fringe.

Step 41

For the unicorn horn roll 2 small cylinders of white paste to a point at the end.

Step 42

Twist them together as shown.

Step 43

Fix the unicorn horn on the head and add 3 small flowers (made the same as the flowers on the dress).

Step 44

Dilute some Saracino gold powder with clear alcohol.

Step 45

Paint the bow, the unicorn horn and the slipper with the gold colour.

Step 46

Using a large flat brush paint the top edge and around the bottom of the cake with the gold colour.

Step 47

Make some coloured petal ruffles in the same way you made the ones for decorating the board.

Step 48

Make 2 decorations by fixing the petal ruffles together. Fix them to the top of the cake on the right hand side. Your cake is done!

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SUMMER CAKE POPS MACARONS

SUMMER CAKE POPS MACARONS

Jun 1, 2021 | Desserts

Author: Pina di Pascale

FB: Bake It Metodo e creatività in cucina

Skill level: BEGINNERS 

You will need:

  • Saracino pink powder colour
  • Saracino Supreme food flavourings: strawberry and vanilla 
  • Saracino gel colours: yellow, pink, brown
  • Saracino Royal icing
  • Guide sheet or template
  • Piping bags and round nozzles number 4 and 6
  • Sprinkles
  • Brush for blending
  • Black edible food pencil 
  • Lollipop sticks
  • Macaron mixture

TIP: Saracino Almond flour is ideal for perfect macarons.

 

Step 1

Colour your macaron dough using yellow, brown and pink gel colour. Add to piping bags. Make sure your piping nozzles are in the bags before adding the mixture (I forgot for this picture!) 

Step 2

Place the guide sheet under the mat or parchment paper.

Step 3

Using a number 6 nozzle pipe mixture to the lines of the template.

Step 4

Pipe the remaining colours and bake the macarons.

Step 5

Remove from oven and allow to cool.

Step 6

Prepare piping bags, round nozzle number 4 and Saracino Royal icing.

Step 7

Sift the royal icing into three bowls then add cold water a little at a time  until you get a soft piping consistency (when you stir the icing with a spatula the mixture should fold on itself within ten seconds).

Step 8

Colour the icing by adding Saracino gel dyes and pour each colour into piping bags with a number 4 nozzle. Prepare three bowls of different sprinkles.

Step 9

Decorate the front shell of the macarons with icing.

Step 10

Before the icing dries, decorate with sprinkles.

Step 11

Allow to dry.

Step 12

Prepare your edible black marker pen, brush and pink dust powder.

Step 13

Draw eyes and mouths to give different expressions.

Step 14

Dust the cheeks lightly to give a blush look.

Step 15

Make a white chocolate ganache and flavour half with Strawberry Supreme and the other half with Vanilla Supreme. 

Step 16

Put your flavoured ganaches into piping bags with a number 6 nozzle. Fix lollipop sticks to the back of the undecorated macarons with a little ganache. Pipe over with a thin layer of ganache for the centre.

Step 17

Place the decorated ‘faces’ onto the layer of ganache to finish each macaron.

Step 18

Ready for a sweet summer but delicious any time of the year!

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HOT AIR BALLOON CAKE TUTORIAL

HOT AIR BALLOON CAKE TUTORIAL

Jun 1, 2021 | Cakes, Modelling

Author: Radoslava Kirilova

FB: Radiki’s Cake

Skill level: BEGINNERS

You will need:

INGREDIENTS:

  • 8″ cake or dummy covered with Swiss meringue buttercream
  • Saracino cocoa butter
  • Saracino white chocolate drops
  • Saracino white powder
  • Saracino airbrush colour sky blue
  • Saracino brown modelling paste
  • Saracino skin tone modelling paste
  • Saracino white modelling paste
  • Saracino black modelling paste
  • Saracino pink modelling paste
  • Saracino fucsia modelling paste
  • Saracino pink powder
  • Saracino silver lustre powder
  • Saracino light gold powder
  • Saracino push pump glitter dust gold

EQUIPMENT:

  • Hand blender
  • Thermometer
  • Scale
  • Paint sprayer
  • Airbrush
  • Dummy 2” or 3” round for the basket
  • Scalpel
  • Small rolling pin
  • Extruder
  • Toothpick
  • Water pen
  • Scriber needle
  • Small craft pin
  • Dresden tool
  • Small and large soft brush
  • 10/0 brush
  • 3 wooden skewers
  • Pliers
  • 12cm styrofoam ball
  • Black edible pen
  • Ruler
  • Parchment paper
  • Plaque cookie cutter
  • Embosser stamps
  • Clear alcohol
  • Pallette
  • 2 sizes small star cookie cutters
  • Small star plunger cutter
  • Fondant smoother
  • 30 gauge florist wire
  • Wooden dowel
  • Flower picks
  • Scissors
  • Palette knife
  • Buttercream
  • Turntable
  • Blue ribbon

Step 1

Prepare the cocoa butter, the white chocolate drops and your white powder for melting. You will need your thermometer and a hand blender. Melt 120g of cocoa butter in the microwave.

Step 2

Add the white powder to achieve the required colour.

Step 3

Weigh 210g white chocolate drops and melt in the microwave until it is smooth.

Step 4

Gradually add the melted cocoa butter into the white chocolate.

Step 5

Blend it for couple of seconds.

Step 6

Leave it to cool down to 35°C.

Step 7

Pour the mixture into the paint sprayer container.

Step 8

Take the cake from the fridge and spray it immediately to give an even textured finish.

TIP – I used Swiss meringue buttercream to cover my cake before spraying. You can also spray a cake covered in Saracino Pasta Top or even spray a dummy directly.

Step 9

This is the texture that you should achieve.

Step 10

Spray the blue airbrush colour here and there, to look like a cloudy sky.

Step 11

This should be your final result.

Step 12

Roll out a piece of brown modelling paste and cut out 2 pieces to the shape of the top and bottom of your dummy. Fix them to the top and bottom.

Step 13

Fill the extruder with brown modelling paste and using the shape tip shown on the picture, extrude equal lengths to wrap around the side of your dummy. To achieve the rope pattern twist the extruded piece clockwise / counter-clockwise with both hands. Half of them should be in one direction and the other half in the opposite direction.

Step 14

Start covering the whole side of the dummy by wrapping the rope around and fixing with a little water or edible glue if required.

Step 15

Fix one length of the rope to hang down the side of the basket.

Step 16

Insert a toothpick in the dummy as shown. Now for the bear mix brown and skin tone modelling paste to achieve a light brown colour. You will need the body to be slightly darker shade.

Step 17

Take a piece from the darker shade and shape it to a teardrop / pear shape. With your index finger press to form the bears tummy.

 

Step 18

Place the body of the bear over the toothpick. With a fine scriber needle add the texture by working and pushing in different directions.

Step 19

For the arms roll a sausage shape and cut it in two equal lengths.

Step 20

Press it gently on the wider side.

Step 21

Cut a small triangle to form the thumbs.

Step 22

Attach the arms to the body and texture them as the body.

Step 23

Using the lighter shade of brown roll a ball for the head and press gently in the centre with a small rolling pin.

Step 24

Use your fingers to press lightly to form the eye sockets.

Step 25

For the eyes make small holes with the Dresden tool.

Step 26

Using a small piece of the lighter brown roll for the snout shape, roll another smaller piece for the nose and two small balls of black for the eyes.

Step 27

Fix the snout, nose and eyes as shown. With the Dresden tool form the mouth.

Step 28

Using the Dresden tool open the bear’s mouth.

 

Step 29

Use the Dresden tool to form the nostrils.

 

Step 30

Attach the head to the body and texturise as with the body and arms.

 

Step 31

Take a small piece of brown paste and roll a ball, cut in half.

 

Step 32

Form the ears with the Dresden tool and attach them to the head.

 

Step 33

Texture them like the rest of the bear.

 

Step 34

For the bow and flags combine pink and fuchsia modelling paste. Roll some of it thinly.

 

Step 35

For the bow cut the pieces with a scalpel.

 

Step 36

Fold the parts of the bow as shown. 

 

Step 37

Attach the bow to the bears head using a water pen if required.

 

Step 38

Now prepare white paint by mixing the white powder with clear alcohol. Also prepare pink powder dust and a soft brush.

 

Step 39

Using your fine artists brush use the white paint to apply a tiny dot into each eye.

 

Step 40

Use a soft brush and the pink powder to lightly dust the cheeks.

 

Step 41

Cut 3 equal lengths of wooden skewer. Insert the skewers into the top of the basket with the sharp edge pointing upwards.

 

Step 42

Measure the circumference of the polysterene ball and divide by 6. Take the measurement from the widest part of the ball to the top. Make a template to the shape shown. Mix a grey modelling paste by combining white and black paste.

 

Step 43

Roll out white modelling paste and cut 6 pieces using the template (three for the top and three for the bottom). Repeat with the grey paste.

 

Step 44

Fix the cut out pieces of paste to the ball. You may need a little water or edible glue.

TIP – You may find it easier to rest your ball dummy in the top of tub like I have.

 

Step 45

Measure the half circumference of the ball. With the small circle tip of the extruder make 6 laces of that length. You will need 3 lengths for the top half and three for the bottom. Attach them with water over the joints between the grey and white panels.

 

Step 46

Turn the ball over and fix it on the sharp end of the skewers. Fix the remaining panels onto the balloon using an alternating pattern.

 

Step 47

Attach the remaining laces the same way.

 

Step 48

Make a brown rope with the extruder.

 

Step 49

Fix the rope around the centre of the balloon over the joint. Use a little water if required. Pull the rope down slightly at the centre of each panel so it looks like it is hanging naturally.

 

Step 50

Roll a small spike, and fix it on the top of the balloon.

 

Step 51

Roll out a small amount of brown and pink modelling paste, cut out triangles for the flags. Fix them under the rope in the centre of each panel.

 

Step 52

Roll out white modelling paste and cut the plaque for the inscription using your cutter. Using the embosser stamps press the message you would like on your cake.

 

Step 53

Mix together the pump powder gold and light gold powder with clear alcohol. Paint the inscription with a fine brush as shown.

 

Step 54

Roll out yellow modelling paste and cut out three different sizes of stars.  

Step 55

Roll differently sized white modelling paste balls. Group a few of them together to form a cloud shape leaving a little bit space between each ball. Don’t use them all at this stage.

 

Step 56

Press them down firmly using a fondant smoother. Dust them with silver lustre powder and a soft brush.

 

Step 57

Using the same brush dust the stars with pump powder gold. Thread the medium and small sized stars onto the 32 gauge florist wire, and press them gently with the palm of your hand to secure them in place.

 

Step 58

Measure the height of the cake with the wooden dowel. Cut it to length so it is 4cm longer than the cake height. Insert the dowel into the cake and spread some buttercream around it, ready for attaching the balloon.

 

Step 59

Attach the balloon by pressing gently, so the dowel can pierce the dummy.

 

Step 60

Attach two of the largest size, and two middle sized stars to the balloons basket either side of the bear. Use a little water if required.

 

Step 61

Insert two posy picks filled with white modelling paste either side of the balloon.

 

Step 62

Insert the wired stars into each. Two in one and one in the other.

 

Step 63

Fix the remaining white balls around the base of the wires to cover them and appear like clouds. Add some stars where you would like. Repeat for the back of the cake.

Step 64

Apply a small amount of buttercream to the back of the plaque. Attach it to the front of the cake.

TIP – You can insert cocktail sticks to support the plaque until it is dry and fixed otherwise it may slide. Then remove the sticks.

 

Step 65

Attach the stars and the clouds using buttercream. 

 

Step 66

Your cake is ready! Up, up and away!

 

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CHOCOLATE & COFFEE MOUSSE WITH FRUIT JELLY, ALMOND SPONGE & CRISP SPONGE CAKE

CHOCOLATE & COFFEE MOUSSE WITH FRUIT JELLY, ALMOND SPONGE & CRISP SPONGE CAKE

Apr 30, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

  • Saracino Le Supreme food flavourings: strawberry, coffee, hazelnut and raspberry
  • 50g Saracino Almond flour
  • 200g Saracino dark chocolate drops
  • Saracino mirror glaze: white chocolate and red fruits (raspberry, strawberry or wild fruits)
  • 350g cherries (can be frozen)
  • gelatine
  • 25g corn flakes
  • 20g chopped hazelnuts
  • 50g dark chocolate 60%
  • 3 eggs
  • 80g sugar
  • 90g plain flour
  • 150g milk
  • 200g cold double cream (30-36%)
  • 1 tsp freshly ground coffee

Step 1

Prepare all your ingredients. Make sure they are all at room temperature.  

Step 2

Prepare 350g of cherries (they can be frozen), 12 g of gelatine soaked in 3 tablespoons of cold water, Saracino food flavouring – raspberry and strawberry.

Step 3

Boil the cherries and blend them to a puree.

Step 4

Add 1 teaspoon of raspberry flavour and 1 teaspoon of strawberry flavour to the puree whilst still hot.

Step 5

Immediately add the soaked gelatin and mix well.

Step 6

Pour the puree into a mould (plate) with a diameter slightly smaller than the cake mould, lined with cling film. Freeze.

Step 7

Prepare the ingredients for the crisp:

• 25g of corn flakes

• 20g hazelnuts, finely chopped

• 50g of plain chocolate

• 1 teaspoon of Saracino gianduia flavouring

Step 8

Melt the chocolate and add the gianduia flavour, cool to room temperature.

Step 9

Add chopped hazelnuts.

Step 10

Add the corn flakes, lightly crushed.

Step 11

Stir quickly and thoroughly.

Step 12

Put the crunch on baking paper and use a spoon to make a circle the diameter of the fruit jelly mould, chill in the fridge.

Step 13

Prepare the ingredients for the almond sponge:

• 3 large eggs (60g) at room temperature

• 80g of sugar

• 90g of wheat flour

• 50g Saracino almond flour

Step 14

Separate the egg whites from the yolks (pay attention to the quality of the ingredients – a fresh egg has a thick egg white and a yolk that does not spill when broken).

Step 15

Beat egg whites until foam (not stiff).

Step 16

Add sugar and beat on medium speed mixer until the sugar is completely dissolved.

Step 17

Add egg yolks, mix briefly.

Step 18

Mix the wheat and almond flour.

Step 19

Using a hand whisk add the combined flour with beaten eggs and mix briefly, gently but thoroughly.

Step 20

Tip onto a baking sheet that has been covered with baking paper, spread to a thickness of about 1cm and bake at 180 degrees Celsius for about 15 minutes (not fan oven assisted).

Step 21

Take the sponge cake out of the oven and prepare a sheet of baking paper.

Step 22

Carefully separate the sides of the hot sponge cake from the tray and turn it upside down onto the previously prepared sheet of paper.

Step 23

Gently peel off the paper on which the sponge cake was baked, and let it cool down.

Step 24

Using a sharp knife, cut out a circle with the diameter to match the jelly and chocolate-corn crisp base.

TIP: You can eat the leftover sponge cake or make it into cake pops – remember – this food is too good to waste!

Step 25

Prepare the ingredients for the coffee and chocolate mousse:

• 150g of milk

• 200g of chilled cream (30-36%)

• 200g Saracino dark chocolate

• 10g of gelatin + 3 tablespoons of cold water

• 1 teaspoon of freshly ground coffee

• 1 teaspoon of Saracino coffee flavouring

Step 26

Put the milk, chocolate and coffee in a bowl. Add the Saracino coffee flavouring and heat until the chocolate is melted.

Step 27

Mix gelatine with cold water and set aside.

Step 28

Add the gelatine to the melted chocolate mixture.

Step 29

Cover the surface of the mixture with cling film and let it cool down to room temperature until it reaches the consistency of a thick sauce – it must not start to set.

Step 30

To assemble our final cake prepare a silicone mould, the jelly, sponge cake, silicone spatula and a piping bag.

Step 31

Add your cream to a bowl.

Step 32

Beat the cream until stiff.

Step 33

Add part of the whipped cream to the chocolate mixture and combine thoroughly.

Step 34

Add the remainding chocolate mixture into the cream and mix gently but thoroughly.

Step 35

Put the finished mousse into the piping bag.

Step 36

Place the silicone mould on the baking tray.

Step 37

Fill it with about 70% of the mousse.

Step 38

Prepare and add the jelly, press it down slightly pushing the mousse up around the edges.

Step 39

Cover with sponge, press lightly again.

Step 40

Fill the empty spaces around the edge with the mousse and cover the sponge with the rest. Place in the freezer for a few hours.

Step 41

Place the chocolate-nut-corn crisp onto the cake mat.

Step 42

Prepare Mirror Glazes – heat them in a microwave oven to a temperature approximately 40 degrees Celsius. Place the red fruit glaze in a small cup, and pour the white chocolate glaze into three dishes – one larger and two smaller. Colour the mix in the larger bowl with the darker colour you are using (I used pink and purple powders). Add the lighter colour to the second dish with white chocolate and leave the third bowl un-coloured.

Step 43

Roll cling film onto a baking tray, place a rack on it and put the frozen cake on the rack.

Step 44

Pour the darkest glaze over the cake. Now quickly pour the other 3 colours onto it as random as you like. Quickly spread the top of the cake with a metal spatula to combine the glazes with each other. Take care not to over blend as we will lose definition.

Step 45

Carefully transfer the cake from the rack onto the chocolate crisp base.

Step 46

Decorate with edible flowers, edible gold and Saracino gold pump spray.

Et voila! Place for a few hours in the refrigerator and your dessert is ready to serve.

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