cocoa butter - Saracino

NO DRAMA LlAMA

May 2, 2019 | Modelling

Author: GARETH DAVIES

FB Page : LET THEM SEE CAKE

You will need:

250g Saracino Pasta Model: Baby Pink
20g Saracino Pasta Model: Baby Blue
50g Saracino Pasta Model: Tiffany
2g Saracino Pasta Model: Black
2g Saracino Pasta Model: Fuschia Pink
5g Saracino Pasta Model: Yellow
Teaspoon of Yellow Royal Icing
Gel Colour: As pasta model colours above
Modelling Tools: dresden, balling tool
Foam pad
Blossom cutters (2 sizes)
Polystyrene dummy
Wooden dowel
Craft knife
Kitchen knife
Edible glue
Paintbrush

Step 1

For the body shape use 250g of pink Saracino modelling paste and form it into a cone shape.

Step 2

Work with the thicker side of the cone, pull and work out the neck of the Llama until it’s long and thin keeping a ball shape at the very tip for her head.

Step 3

Start to work the body of the Llama a little so it looks like a heart shape with the neck ,I have also made sure that the base (feet end) is flat so that the Llama will stand proud.

Step 4

Insert a wooden dowel into your polystyrene, then paint the rest of the dowel with a little edible glue.

Step 5

Place your soon to be Llama onto the wooden dowel and double check that he is standing straight and as you want him, as this is how he will set and dry.

Step 6

Now it’s time to add some features. Carefully add your marks for the legs with either your dresden tool or your knife. I used my dresden tool to create four marks all together, one mark on each side, and then one in the front, and then at the back.

Step 7

Make sure you are happy with the length of the neck now. Once you are, form the ball that’s at the end of your neck into a cone shape for his mouth. Add a tiny ball for the Llama’s tail, don’t forget the bigger the ball, the bigger the tail!

Step 8

With my balling tool, I like to tab the surface of the Llama all over to create a nice wooly texture ( I try to avoid the face area a little at this stage)

Step 9

To create the ears I start off with a little bit of the pink modelling paste, and work it into a tiny sausage shape.

Step 10

I have cut the sausage shape in half (I usually double check to see if I’m happy with the length of the ears at this stage) . Although Llamas usually have long ears, feel free to cut them down to the size you prefer.

Step 11

Place your dresden tool in the center of the ear and shape as seen to create the ears.

Step 12

Attach the ears with a little edible glue either side of the head making sure they are sticking up into the sky

Step 13

To create the eyes I have got a small pea-sized ball of pink Saracino modelling paste, pressed it down on my board so that its flat, and cut it in half to result in two eyelids for the face of your Llama.

Step 14

Place one eyelid on each side of your Llama’s face with a little edible glue, with the straight edge at the bottom.

Step 15

Use your knife to create a mark in the middle of the Llamas snout.

Step 16

Now we are ready to make the cute heart nose! Create a teardrop shape with a tiny ball of fuchsia pink Saracino modelling paste. Use your dresden tool to indent the thick side of your teardrop to create a cute little heart.

Step 17

Glue your nose on the tip of your original cone shape, I have also added a couple of little light pink balls on the top of the head to create the look of wool.

Step 18

Finish the face off with a tiny slither of black Saracino modeling paste rolled out with my fingers and placed at the bottom of each eyelid.

Step 19

As if our Llama wasn’t pretty enough! Why not add some beautiful little flowers around the base of the neck! Here I’ve just rolled out different pink ,yellow and blue pastel Saracino modelling paste very thin and cut out with small blossom cutters.

Step 20

Using my balling tool I have balled each flower out on a foam pad to help cup them up and thin them out a little more! I have also added a center to each flower with a little bit of Yellow Royal Icing.

Step 21

To finish off my little Llama I have arranged all the flowers around the neck with a little edible glue to create a beautiful colour of flowers.
As you can also see in this photo I have transferred my little Llama to a 6” round cake, covered with pastel yellow Pasta Top.

Step 22

To accompany my Llama, what’s better than a couple of cactuses created with my favorite Tiffany coloured Saracino Modelling Paste. Using a simple cactus template! I have carefully cut around with a sharp craft knife.

Step 23

Cut out as many as you wish and leave to dry and set hard

Step 24

I have added in little lines with my dresden tool to create this effect

Step 25

Once the Cactuses have set hard, with a little bit of edible glue, I have stuck the cactus onto the cake using the Llama as support for the bigger cactuses (glue the cactus to the Llama also)

Step 26

No Llama cake is complete without a pompom or a tassel somewhere in the mix.
To start your tassels I have rolled out some Baby Blue Saracino Modeling paste and cut a thin strip about 4cm wide by 8cm long.

Step 27

Then carefully cut the strip leaving a tiny bit uncut at the top of the strip.

Step 28

Then roll the strip up to create a lovely bottom half to your tassel, You might need to use a little glue to help secure the tassel and stop it from unraveling.

Step 29

Add a small ball to the top of the tassel with a bit of edible glue and mark it all over with your dresden tool.

Step 30

Carefully stick to the side of your cake with a little bit of edible glue, and then add a small strip of pastel yellow to cover the join as seen above.

Step 31

Attach to the cake

Step 32

Sit back and enjoy what you have just created and enjoy the special occasion.

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MISS MOLLY TUTORIAL

Apr 18, 2019 | Modelling

Author: VICKY TEATHER

FB Page : Yellow Bee Cake Co.

Skill Level: Beginner

You will need:

2 Wooden skewers
2mm thick aluminium wire (I purchase it from the florist section in Hobbycraft)
Hot glue gun
Thick cardboard
Scissors
White florist tape
Polystyrene dummy
80g Saracino White modelling chocolate
Saracino modelling paste: Black, Brown, Red, 175g Skin Tone, 55g White
Saracino gel colour: Brown, Skin Tone, Yellow
Saracino Dust colour: Black, Brown, Pink, Red
Craft knife
Dresden tool
Small ball tools
Rolling pin
5mm Circle cutter.
Colour 175g of Skin Tone modelling paste with the Skin Tone gel colour.

In this tutorial Vicky Teather from the Yellow Bee Cake Co shows you how to create Miss Molly. You’ll learn to work with armatures to create a gravity defying model.

Tip: If you’re a bit clumsy, like me, let each section dry and harden before moving onto the next. It’ll mean you’re less likely to damage the work you’ve already done.

Step 1

Cut out a 2.5 x 1.5cm oval from the carboard. Push a skewer (A) through the card towards the left side and the wire through the right side. Push the other skewer (B) through the centre of the card. Add a layer of hot glue around the top and bottom edge of the card to seal the skewer and wire in place. Trim the skewer (A) to 15cm in length plus the depth of the dummy. And the wire to 15cm. Cut two lengths of wire and attach to skewer (B) 6cm above the cardboard using the florist tape. Bend the wire at a right angle. Add more hot glue to keep it in place.

Step 2

Mould 80g of White Modelling Chocolate around the centre of the armature. We will trim this later, so just get it as smooth as you can for now.

Step 3

Dip the end of skewer (A) into edible glue. Push a 30g sausage of Skin Tone modelling paste up the length of the skewer until it reaches the modelling chocolate. Add a little glue to attach the modelling paste to the chocolate and then shape the paste into a leg. Trim away excess paste from the top and bottom of the leg.

Step 4

Shape 30g of Skin Tone modelling paste into a bent leg shape. Use the craft knife to cut a line into the back of the leg. Paint glue inside the cut and then glue in place around the 15cm long wire. Use your fingers to blend the seam, followed by a dresden or silicone tipped tool.

Step 5

Shape the tops of the legs up onto the modelling chocolate body to create a flush surface. Trim away any excess modelling chocolate to achieve a smooth silhouette.

Step 6

Roll 35g of Skin Tone modelling paste into a ball. From one edge begin to pinch and roll the paste to form a neck. Flatten the opposite edge from the neck and press a dresden tool into the paste to create the beginnings of the bust.

Step 7

Use your fingers to round off and shape the bust. Shape the neck line by flattening and squaring off the shoulders.

Step 8

Flip the body chest over and press against the wire frame to indent the pattern from the armature. Cut along the marks and then attach with a little glue to the armature.

Step 9

Blend the chest into the modelling chocolate body to create a smooth silhouette. Add more modelling chocolate underneath the bust to round them off. Use the dresden tool to mark the cleavage lines and the collarbone. Bend the arm wire into position.

Step 10

Shape 20g of Skin Tone modelling paste into a spoon shape. Gently flatten the wide spoon end into a hand shape. Cut away a triangle from the left side of the hand. Use your fingers to smooth around the cut edges to round them off.

Step 11

Stretch out the area of the hand where the fingers will be. Then cut in half and then half again to reveal the fingers.

Step 12

Roll each finger in between your fingers to round off the cut edges. Flip the hand over and press the wide end of the dresden tool into the palm between the thumb and index finger.

Step 13

Cut the arm wires to 7cm in length, bend the left wire half way along. Dip the right arm wire into edible glue and then feed the arm up over the wire. Use your fingers to shape the arm and wrist, cutting away any excess paste. Blend the top of the arm to the chest. Create a second arm, but this time follow step 4 to attach to the bent wire.

Step 14

Roll out Red modelling paste to a 1mm thickness. Cut out a rectangle of paste and attach to the front of the model. Use your fingers to shape the paste, so that it fits around her curves.

Step 15

Use the craft knife to trim the paste, so that the seam lies against her side. Just like you would find in actual clothes.

Step 16

Trim the paste to reveal the neckline and sleeves. Cover the back of the model in the same way.

Step 17

Roll out the Red modelling paste to a 1mm thickness. Cut out a semi-circle and fold the rounded edge over with your fingers.

Step 18

Glue the semi-circle in place at the top of the arms and use the dresden tool to mark creases. Repeat with the second arm. Roll out White modelling paste as thinly as possible and cut out 5mm circles. Glue the circles in place over the dress and sleeves. And add small sausages of paste around the sleeves and neckline. Roll a long thin sausage of White modelling paste and flatten with a rolling pin. Trim the paste to around a 1cm width and then gently gather into a concertina shape. Trim away one edge and then glue in place around the base of the dress.

Step 19

Shape a small marble of Red modelling paste into a sausage. Glue in place around the bottom of the foot. Use your fingers to blend the seam created. Shape the paste into a shoe. Add a small cone for the heel.

Step 20

Roll 40g of Skin Tone modelling paste into a ball. Place the side of your finger half way up the ball and rock back and forth to create a shallow groove. Place your thumbs or a ball tool into the groove, leaving a 5mm gap between and lightly press to create the eye sockets.

Step 21

Lightly press down to create the bridge of the nose. Then use your fingers to shape the tip of the nose and define the bridge.

Step 22

Lightly press down on either side of the tip of the nose to shape the nostrils, then press a small ball tool into the nostril. Use the wide end of the dresden tool to mark the crease around the edge of the nostril.

Step 23

Use the craft knife to cut a smile line half way between the nose and chin. Press the blade into the cut and gently prise the lips apart. Use your finger to gently press the top edge upwards to create the upper lip. Pull the mouth open with the dresden tool.

Step 24

Press the dresden tool into the chin to create the bottom lip and chin area.

Step 25

Use a scribe tool to mark the creases in the side of the smile and then press a small ball tool in to add the dimples. Use your fingers to shape the chin and sides of the face by pushing the paste down and away. For the eyes press the mini ball tool into the eye sockets to create guide lines for where the edges of the eyes will sit. Cut a straight line between the two dots on the right eye.

Step 26

Place the blade into the cut and gently pull the paste away from the central line. Then use the dresden tool to mark a crease for the upper eyelid and the same for the lower eyelid.

Step 27

Cut out an almond shape using the two dots for guidelines and then use the dresden tool to shape the eye socket.

Step 28

Fill the mouth with a small amount of Black modelling paste. Then roll a small cone from Red modelling paste and glue in place on the lower edge of the mouth. Add a fine strip of White modelling paste along the top edge and use the scribe tool to mark the teeth. Press the dresden tool into the centre of the tongue to mark the central groove.

Step 29

Fill the open eye socket with a small piece of White modelling paste. Add a thin tapered sausage of Black modelling paste to the lash line on both eyes. Lightly dust around both eyes with the Black dust colour.

Step 30

Roll very, very fine tapered sausages. Paint a little glue onto the lashline and then press the centre of the sausage in place. Use the dresden tool to fold the two ends in place.

Step 31

Mix a little clear alcohol with the Black dust colour to create paint. Paint the outer edge of the eye, and then pull the colour in towards the centre of the pupil. Add a pupil to the centre. Then finish with a small dot of White modelling paste.

Step 32

Mix Pink and Red dust colour together and add a little clear alcohol. Paint the lips. Then dust the cheeks and tip of the nose with the Pink dust colour.

Step 33

Combine a small amount of Brown modelling paste with White modelling paste. Roll into two fine tapered sausages and glue in place above the eyes. Use the scribe tool to mark hair lines over the surface.

Step 34

Trim away the excess paste on the back of the head and then attach the head to the body. Trim the neck if required. Shape two ears from tiny balls of Skin Tone paste and glue in place.

Step 35

Cover the back of the head with a thin layer of golden paste (mix Yellow and Brown gel colour to achieve this shade). Use the dresden tool to add texture to the paste. Shape 5g of golden paste to cover the forehead. Add lines to the paste and then glue in place.

Step 36

Roll three tapered sausages from 10g of golden paste each. Flatten between your hands and then draw lines with the dresden tool. Attach one on either side of the head, folding and twisting the paste as you work and the third to the back.

Step 37

Add a thin strip of Red modelling paste to cover the join lines in the hair and then add a small decorative bow to the left side of the head.

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RALPH THE PUPPY

Jan 27, 2019 | Modelling

Author: VICKY TEATHER

FB Page : https://www.facebook.com/YellowBeeCakeCompany/

Skill Level:

Beginner

In this tutorial Vicky Teather from The Yellow Bee Cake Co shows you how to create Ralph, the super cute puppy. This tutorial is perfect for the dog lover in your life.

You will need:

80g Saracino Pasta Model: Brown
20g Saracino Pasta Model: White
4g Saracino Pasta Model: Pink
2g Saracino Pasta Model: Black
Saracino Dust Colour: Red
Gel Colour: Caramel
Modelling Tools: Dresden, Bulbous Cone
Large and Mini Ball Tools
Craft Knife
Edible Glue
Paintbrush
Dusting Brush
Cocktail Stick

Step 1

For the body, shape 35g of Brown modelling paste into an egg.

Step 2

Use the other end of the Bulbous Cone tool to press the paste away from the centre of the shape.

Step 3

Smooth the paste with your fingers around the front legs to enhance and then use the Dresden tool to indent either side of the legs and a further line down the centre. Use your fingers to shape the paste to round off any harsh edges left by the tools.

Step 4

Sit the body back up on its end. Use your fingers to thin out the top of the body.

Step 5

Press the side of your finger into the body to create the haunches. Then use the Dresden tool to mark a distinct line around the haunch. Smooth the haunches with your fingers to round the shape and continue to mark with the Dresden until a crease has formed.

Step 6

Colour 15g of the White modelling chocolate with the Caramel gel colour. Take 5g of the Caramel paste and shape into a long teardrop. Place the wide end over the chest of the body and begin to smooth and blend the paste into the body using your fingers. Re mark the front legs with the Dresden.

Step 7

For the feet, take two small balls of Caramel paste and shape into hemispheres. Press the Dresden tool into the rounded edge of the paste twice and repeat with the craft knife to enhance the mark. For the back legs, take two larger balls and roll into cones. Repeat the above to mark in the toes.

Step 8

Glue the small feet to the front legs and the cone shaped feet underneath the haunches.

Step 9

Roll a pea sized ball of Brown paste into a cylinder and attach to the top of the body. Roll 4g of Brown paste into a long sausage with a tapered end. Trim the paste to a 5cm length and glue in place.

Step 10

Roll the Pink modelling paste into a sausage and attach around the base of the neck. Push a cocktail stick into the neck and down through the body.

Step 11

For the head, shape 35g of Brown modelling paste into a rounded dome. Press a large ball tool into the lower edge to create two wells. Fill the wells with a pea sized ball of Caramel paste and then use the ball tool to blend the paste into the head.

Step 12

Press a smaller ball tool into the inner corner of the eyes. Fill with a large ball of White modelling paste. The paste should bulge out of the holes. Use your fingers to gently flatten the front of the ball.

Step 13

Press a smaller ball tool into the inner corners of the eye. Fill with a 50/50 mix of Brown and White modelling paste. Repeat with an even smaller ball tool, to which you should fill with a small ball of Black modelling paste. Add two small balls of White modelling paste to each eye for a highlight.

Step 14

Shape 3g of Caramel modelling paste into an ovoid. Use the Dresden tool to mark a deep line down the centre of the shape. Draw in a mouth along the lower edge and use a mini ball tool to add dimples at either end of the smile.

Step 15

Add a small ball of Caramel paste to the lower edge of the mouth.

Step 16

For the nose, take a small ball of Black modelling paste and shape into a triangle. Press a small ball tool into the nose on either side of the point to create the nostrils. Glue the nose to the top of the muzzle and then glue the muzzle in place on the lower edge of the face.

Step 17

For the ears take two 2g balls of Brown modelling paste and shape into cones. Take two smaller balls of Caramel paste and shape into cones. Place the Caramel cone on top of the Brown cone and gently press the two together with your fingers. Then press the Bulbous Cone tool into the paste to thin the inner ear. Pinch the bottom edge of the ear together and then trim away the point to create a flat base. Glue in place on either side of the head. Bend one ear over slightly.

Step 18

Lightly dust the cheeks with the Red dust colour.

Step 19

Press a mini ball tool into the centre of the head.

Step 20

Roll a very fine sausage of paste and glue into the hole on top of the head. Bend the top into a curl.

Step 21

Glue the head at an angle on top of the body. Ta-dah Ralph is finished!

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CREATE A WAFER PAPER FEATHER

Jan 20, 2019 | Wafer Paper

Author: Gisi Prekau

FB: Just Little Cakes

Skill level: BEGINNERS

You will need:

Wafer Paper from Saracino – 0.27 thickens
Saracino cocoa butter
Powder dust – black, brown, green, blue, yellow, orange from Saracino
Flower wire 24 gauge
Piping gel from Saracino
Small scissors
Pencil
Dresden tool
Painters palette
Brush big wide
Fine brushes

Step 1

Choose a feather template and cut it out with scissors.

Step 2

Fold the waferpaper so that the rough side is inside. Transfer the template to the outside of the paper using a pencil.

Step 3

Prepare floral wire to a length suitable to fit the centre of the feathers and bend them slightly to give them gentle curvature.

Step 4

Coat the edible paper on the inside with piping gel using a large brush, then place the floral wire and fold. Give good pressure to glue the waferpaper well.

Step 5

Using a dresden tool push the wafer paper over the wire to form the centre of the feather. Let it dry for several hours.

Step 6

Cut out the feathers carefully with small scissors. Add texture to the feather using a Dresden tool.

Step 7

Now you are ready to paint your feathers as required.

Step 8

Melt the cocoa butter and mix with powder colours.

Step 9

Using a thicker mixture paint the darker parts of the feather. To achieve more transparent colour for the lighter sections use a thinner mix.

Step 10

I always start with a general base colour (thinner blend) and work with the details gradually. The following details are usually marked in colour and applied with a finer brush.

Step 11

The colour scheme can be made as you wish – add a fine marking outer line around the edge of the feather.

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CREATE A BEAUTIFUL ROSE

Dec 19, 2018 | Flowers

Author: Valentina Terzieva

FB: Valentina’s Sugarland

Skill level: BEGINNERS

You will need:

50-70g Saracino Pasta Bouquet Gum Paste
Saracino Cake Gel or glue
Gel colours green and pink
Dust colours – pink, green, white, yellow, red
Floral wire green 20G and 28G
Floral wire white 28G
Styrofoam rose center 3.5cm
Floral tape, green
Teardrop cutter 4.5cm and 5cm
Rose leave cutter 4cm and 3cm
Veiner rose petal, large
Veiner rose leave
Calyx cutter 3.5cm
Cell-board with grooves
Foam pad
Ball tool, big
Craft knife
Hot Glue
Pliers
Plastic spoons

Step 1

Use a styrofoam rose center glued on the 20G green wire or make one out of 15g white Gum Paste. If you are using a gum paste center make it ahead of time and leave it to dry well.

Step 2

Colour your paste in three different shade of pink using gel colour and one shade of green. You will probably need to colour about 10-20g for each colour.

Step 3

For the rose petals roll out the paste with the darkest colour very thin. Before rolling out apply some vegetable fat on your board, that will allow you to roll out thin. Cut out 5 petals with the 4.5cm teardrop cutter.

Step 4

Place the petals on the foam pad and thin the edges using a large ball tool. Applying pressure roll the ball tool half on the paste and half on the pad. If needed use some cornstarch to make sure the paste will not stick to the pad or to the ball tool.

Step 5

Place every petal in the veiner and firmly press to texture with the petal structure. Before first use of the veiner dust it with little cornstarch and dab off. Open the veiner and carefully lift the petal and place on a tablespoon to dry a bit.

Step 6

Use two petals to cover the centre completely. Apply glue to the center and attach the first petal so it covers half of the cone. Keep one side open and slide the second petal underneath the open edge. Stick to the cone tightly.

Step 7

Apply glue to the edges of the pointed tip of the three remaining petals – like a “V”

Step 8

Add the first petal of the second row overlapping the joint of the petals of the first row. Keep the left side open. Add the second and third petal clockwise. Slide the left edge of the third petal under the open edge of the first. The petals are tight around the cone, only the upper edges are slightly open.

Step 9

Roll out the middle colour and cut out 6 petals of 4.5cm. Thin the edges and press between the veiner as shown before. For the third row place three petals around the cone as shown in step 8. Leave the upper edges a bit more open than in row 2.

Step 10

For the fourth row place the remaining three petal in the same way as for row 3. Curve the upper and the side edges with your finger tips.

Step 11

Roll out very thin the lightest colour of your Pasta Bouquet and cut out 5 petals with the 5cm long teardrop cutter. Thin the edges and impress with the veiner. Place to dry on the tablespoons. Curve the upper edge with your finger tip and leave a bit longer to dry. The petals are ready to be placed on the rose when they can hold their shape and have a leathery feel.

Step 12

In the meantime prepare your last row of petals. To have more movement on those petals, you have to support them with wire and let them dry longer. Use a non stick board with grooves. Apply vegetable fat over one groove, place small amount gum paste of the brightest colour and roll out thin.

Step 13

Cut out a petal with the teardrop cutter with 5cm length.

Step 14

Cut one 28G wire in three and use one piece per petal. Place the petal with the back side up on the foam pad. Place one finger over the thicker center and insert the wire carefully with the other hand. It may help if you slightly twist the wire. Apply glue on the wire end before inserting. Now turn the petal with the right side up and using the ball tool thin the edges.

Step 15

Place the wired petal onto the veiner and press with one finger in order for the wire to bend to the curves of the veiner. Impress the petal structure as usual.

Step 16

Carefully lift the petal out of the veiner and place it on a tablespoon.

Step 17

Curve the edges and leave at lease for 1 hour to dry.

Step 18

If the fifth row petals are dry enough, you can assemble them around the rose. Apply “V”-like glue on the petal and place them clockwise around the cone, every one slightly under the previous one.

Step 19

This petal row is more open and only glued to the base of the cone. Leave it for at least 30min to dry assembled like this.

Step 20

Dust the rose centre and the edges of the petals with edible dust colours. I am using here Saracino Dust colour in pink and white, mixing the intensity depending on that which part I am dusting – darker in the center, lighter on the outer petals.

Step 21

Dust the wired petals too. Apply the dust on the edges and on the base of the petal inside and outside.

Step 22

Using flower tape put together the wired petals clockwise and always slightly one underneath the other.

Step 23

Roll out thick green gum paste and cut out one calyx.

Step 24

Using the ball tool go over each petal of the calyx and stretch it.

Step 25

Cut with a craft knife the top of each petal in two or three sections. Apply glue on the petals leaving the tips glue-free.

Step 26

Attach the calyx to the rose and make sure it is sticking to the rose petals. Place small amount green gum paste behind the calyx and shape it as a half-ball.

Step 27

For the leaves roll out small amount green gum paste over the rill board and cut out one 4cm leaf. Insert a piece of 28G wire inside and thin the edges.

Step 28

Impress with petal structure using a veiner. Make another two leaves each 3cm long and leave all three of them to dry.

Step 29

Mix green and and yellow dust colour to achieve different shades of green. You will also need a bit of red dust.

Step 30

Dust the rose leaves with darker and lighter green. Dust the edges with red. Dust also the calyx with these colours.

Step 31

Bind the three leaves with florist tape, the biggest leaf is in the middle, the smaller ones lower and on the sides. Bind rose and leaf branch together.

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