DANCING BALLERINA MODELLING TUTORIAL

DANCING BALLERINA MODELLING TUTORIAL

Jul 6, 2021 | Modelling

Author: Sachiko Windbiel

FB: MIMICAFE UNION

Skill level: INTERMEDIATE 

At home you can vary the colours to your preference. If the Modeling Paste is really sticky, add a little bit of corn flour.

You will need:

  • Saracino Pasta Model brown (Total 6.4 oz – 180g) – Hair 1.0 oz (28g) & Back of head 0.5 oz (14g)
  • Saracino Pasta Model light skin tone – Face 0.8 oz (22 -23g), Hands & Legs 0.2 oz (5-6g)
  • Saracino Pasta Model blue – Jeans 1.5 oz (42-43g)
  • Saracino Pasta Model green  – Belt 0.2 oz (5-6g)
  • Saracino Pasta Model red – Shoes 0.2 oz (5-6g)
  • Saracino Pasta Moodel white – Top 1.5 oz (42-43g)
  • Saracino Pasta Model light skin tone  – Body (Torso) 0.5 oz (14g)
  • Gum Paste / Flower Paste Eyeballs 5mm  (Eyeballs are made in advance)
  • Rolling pin
  • White gel colour
  • Corn syrup (or Glucose) 
  • Craft knife
  • Flat modelling tool
  • Dresden tool
  • Silicon modelling tool
  • Sharp tip brush
  • Edible marker pens 
  • Toothpick
  • Confectionery glaze
  • Petal dust
  • Brush for dusting

Structure Materials

  • Glue gun
  • 2.5 inch diameter styrofoam ball
  • 3 toothpicks 
  • 2 skewers (approx. 6 inches – 150mm long)

Step 1

Prepare the Pasta Model as shown.

Step 2

Prepare the tools we will need. 

Step 3

Prepare the glue gun, cocktail sticks, skewers and styrofoam ball. 

Step 4

Using your eye to judge the positioning, place the two skewer pieces into the styrofoam for the legs. One of the leg skewers should go all the way through the styrofoam ball.

Before inserting the leg skewers, add some hot glue from the glue gun and carefully insert into styrofoam. 

The hot glue may make the styrofoam melt slightly, but it will cool and dry quickly (Do not use the glue when inserting the arm toothpicks).

Step 5

Draw a line marking where the blouse and the jeans will meet.  

Step 6

Painting eyeballs: Use the eyeballs made previously. Paint the eyes while holding them together in your fingers so that you can accurately compare them. 

Step 7

Draw dots on the eyeballs with the black edible marker. 

Step 8

Use a brown edible pen to paint the eye colour over the black.

Step 9

Remove excess colour using your finger or a little kitchen paper.

Step 10

Paint over using a yellow edible pen colour.

Step 11

Use a black edible pen to add the pupils. 

Step 12

Paint the lower part of the styrofoam ball with cake gel or glucose/corn syrup. This is for fixing the jeans. Take care not to get any gel on the leg skewers. 

Step 13

Roll out the larger portion of blue jean coloured fondant into a disk approximately 4” in diameter. Make a cut as shown. 

Step 14

Place the rolled out Pasta Model on the corn syrup coated bottom half of the styrofoam ball with the cut placed around the skewer.

Step 15

The cuts in the Pasta Model make it easier to apply the fondant around the skewer legs. Now smooth the fondant with your fingers.

Step 16

Use the craft knife to cut away the excess Pasta Model. This will also create a straight waistline fully around the styrofoam ball.

Step 17

Use your fingers to apply a thin layer of cake gel or corn syrup to the leg skewers.

Step 18

Shape the legs into a small sausage shape using the blue jean coloured Pasta Model. Use a toothpick to pierce a hole through each leg.  

Step 19

Slide the Pasta Model legs up the skewers until they meet the body.

Step 20

Blend the joint between the leg and the body using a modelling tool. Shape the legs with your fingers.

Step 21

Cut off excess with a craft knife.

Step 22

Use the tip of your tool to add detail to the jeans such as the belt line and zipper area. 

Step 23

Feet: Add a small portion of light skin tone Pasta Model just below each jean leg and use your fingers to shape the feet. 

Step 24

Use pliers or snips to cut away the end of the skewer of the kicked up leg.

Step 25

Roll a small ribbon of red Pasta Model for the shoes and attach to the feet as shown. Smooth with a modelling tool. 

Step 26

Use a modelling tool to shape the heel.

Step 27

Roll a short ribbon of blue jean coloured Pasta Model and fix to the cuff / hem of the jeans.

Step 28

Roll a thin ribbon of green and blue jean Pasta Model. Use a sharp knife to cut the belt. Cut thin strips from the blue Pasta Model for the belt hoops and fix. 

Step 29

Add a buckle to the front. This is how you want the front to look. 

Step 30

This is how the rear should look.

Step 31

Coat the top of the styrofoam ball with cake gel or corn syrup. Cut a circle in half for the breasts and fix as shown to the ball. 

Step 32

Separate 3 portions of white Pasta Model. One piece for the blouse body, one for the collar and one for the arms. Roll the larger portion into a disk about 4” (100mm) in diameter for the blouse body. 

Step 33

Place the blouse on top of the styrofoam and the breasts. Use your tool to gently add ruffles around the bottom of the blouse.

Step 34

For the head – Using your brown hair coloured Pasta Model, separate a portion of approx 0.5 oz (14g).  Shape this into a half ball shape. Repeat with the face light skin tone Pasta Model and fix together using a little water if required. 

Step 35

Use your thumb to create an indentation across the face. 

Step 36

Use a modeling tool to mark facial features such as eyes and nose. Smooth the surface of the face with your fingers.

Step 37

Use a ball tool to create the eye sockets. Use modelling tools to form the nose and smiling mouth.

Step 38

Position the eyeballs using a toothpick so they are looking in the same direction.

Step 39

Use your fingers to push the cheeks up and the forehead area down to help define the face.  

Step 40

Smooth the surface with your fingers. Use a modelling tool to raise the nose and add nostrils with a toothpick.

Step 41

Use a sharp knife to cut the mouth and use a Dresden tool to open the mouth and shape the lips.

Step 42

With the Dresden tool shape the mouth and full lip definition with clean, smooth, round edges.

Step 43

Insert a small amount of black Pasta Model into the mouth.

Step 44

Add a small amount of white Pasta Model for the teeth.

Step 45

For the eye line roll two tiny pieces of black Pasta Model very thinly.  

Step 46

Use a modelling tool to position and fix at the mid point of the upper eyelids to create eye line definition. 

Step 47

Use a sharp tipped paintbrush coated with edible marker pen ink to paint eyelashes and eyebrows. Use the pink powder dust and a soft brush to dust the cheeks. Take care not to over dust and test out the colour on your hand or paper before applying to the face. 

Step 48

This is the view from the side. 

Step 49

Fix a small piece of light skin tone Pasta Model on the skewer for the neck. 

Roll white Pasta Model and cut out the collar. Fix around the neck line. Add the head fixing into place with a little cake gel. 

Step 50

Start building up the hair using brown Pasta Model. Cover the back and sides of the head.

Step 51

The hair base should look similar to this. It does not have to be too tidy as we will be covering. 

Step 52

Roll brown Pasta Model into small sausage shapes. Flatten and use a modelling tool to add hair strands. Cut  the bottom edges to give a rough effect.

Step 53

Add the Strands to the head, gradually working from back to front. 

Step 54

Add curls to the hair ends using a toothpick. Your face should look like this from the front.

Step 55

Insert cocktail sticks into the body at the required arm locations.

Using white Pasta Model roll out two arm shapes. Insert a cocktail stick through the centre to form a hole. Apply a little cake gel or corn syrup to the arm cocktail sticks and add the arms. Shape the sleeves with your fingers and blend the joint where the arms meet the body.

Step 56

Hands: Begin by rolling a small sausage shape. Press down to make a palm shape. Using a craft knife cut out a small piece to create a thumb. Cut four fingers. Open the fingers and smooth them to remove sharp edges. Add shape to the fingers. Push the thumb forward.

Form a hole in the wrist for connection to the arm. Cut the arm cocktail sticks if they are too long. Apply a small amount of cake gel or corn syrup to the end of the sticks and place the hands at the end of each sleeve. Add white cuffs at the wrists.

Step 57

Add a ribbon around the neck and hair accessories. If you are feeling confident you can paint a pattern on the blouse.

Step 58

Your dancing figurine is ready for 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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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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BANANA & CHOCOLATE BUNS

BANANA & CHOCOLATE BUNS

Jan 19, 2021 | Desserts

Author: Justyna Kowal

FB: Nie Bede Tego Jesc

Skill level: BEGINNERS 

You will need:

For dough: 

  • 600g plain flour
  • 15g dry yeast
  • 60g sugar
  • 80g butter
  • 4 egg yolks
  • 270g milk
  • pinch of salt
  • 2 tsp of Saracino Le Supreme Vanilla food flavouring

For filling: 

  • 4 large well ripened bananas
  • 120g butter
  • 90g sugar
  • 130g Saracino milk chocolate drops
  • 130g Saracino dark chocolate drops
  • 2 tsp of Saracino Le Supreme Banana food flavouring

For icing: 

  • 200g icing sugar
  • 30g water

Step 1

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

Step 2

Pour flour to a big bowl

Step 3

Add yeast and salt

Step 4

Add sugar

Step 5

Melt butter and let it cool down. Warm your milk but don’t boil it.

Step 6

Add all the dry ingredients to your food mixer bowl and combine. 

Step 7

Add milk and melted butter

Step 8

Add egg yolks

Step 9

Add two spoons of vanilla food flavouring Le Supreme 

Step 10

Mix all the ingredients for around 10 minutes until well combined 

Step 11

Dust a bowl with flour and add the dough. Cover with cling film. Leave it in a warm place until it doubles in size. 

Step 12

Prepare all your ingredients for the filling

Step 13

To a ceramic or glass bowl add chocolate drops, butter and sugar. Melt everything in the microwave or over a pan of boiling water. Let it cool down

Step 14

Add bananas to your blender

Step 15

Blend until smooth

Step 16

Get your chocolate mix ready and Saracino Le Supreme banana food flavouring 

Step 17

Add the chocolate to the blended bananas

Step 18

Add 2 tsp of banana food flavouring.

Step 19

Blend all together 

Step 20

Leave it aside and allow it to thicken

Step 21

Remove the film from the bowl and place the dough on a floured surface

Step 22

Knead it but not for long

Step 23

Roll it to a rectangle so the length is double the width.

Step 24

Spread a layer of the chocolate mixture and add slices of fresh banana

Step 25

Add milk and dark Saracino chocolate drops 

Step 26

Roll the dough starting from the shorter side. Be careful not to rip the dough

Step 27

Keep rolling until fully rolled with the joint at the bottom.

Step 28

With the knife cut slices around 3cm thick

Step 29

Put baking paper on your baking tray. Place the buns remembering to leave sufficient space between them as they will increase in size. Apply cling film over the top (don’t press) and leave it for 30 minutes in a warm place

Step 30

Remove the film. Place them in a pre warmed oven at 190C and bake for 25 minutes

Step 31

They should be baked until a golden colour

Step 32

Prepare icing sugar and water

Step 33

Mix until a medium consistency is achieved. If it is too runny add some more icing, if it is too thick add a drop of water

Step 34

Add to the piping bag and cut the end

Step 35

Pipe the icing over the top of the buns

Step 36

Voila they are ready!

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