CHURRO THE CHRISTMAS CACTUS

CHURRO THE CHRISTMAS CACTUS

Dec 7, 2018 | Modelling

Author: VICKY TEATHER

 

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

Skill Level:

Beginner

Tips from Vicky:

If like me you have warm hands and find your paste gets sticky whilst working, just rub a small amount of cornflour over the paste or your hands to remove the sticky surface. Use combinations of the Saracino Gel Colours to create new shades. 

Preparation:

Bright Red: Colour 100g of White Sugarpaste with the Orange and Red gel colour. 

Bright Green: Colour 250g of Light Green Modelling Paste with the Yellow gel colour.

You will need:
  • Saracino Modelling Chocolate: 50g White
  • Saracino Sugarpaste: 100g White
  • Saracino Modelling Paste: Black, Brown, Fuchsia, Green, Light Blue, Light Green, Light Pink, Lilac, Red, White, Yellow
  • Saracino Gel Colour: Orange, Red, Yellow
  • Saracino Dust Colour: Brown, Green, Red, Yellow
  • Piping Gel
  • Round Polystyrene Dummy: 6cm deep, 5cm diameter
  • Egg Polystyrene Dummy: 9cm tall
  • Shereen’s Cakes and Bakes Flexi Smoothers
  • Circle Cutter: 6cm
  • Dresden Tool
  • Large Ball Tool
  • Ball Tools
  • Star cutter
  • 20 gauge florist wire
  • No.4 Piping Tip

Step 1

Paint a thin layer of Piping Gel over the sides of the round dummy. Roll 50g of White modelling chocolate into a sausage and wrap around the top edge of the dummy. Use your fingers to shape the modelling paste down over the sides of the dummy and into a flower pot shape. Place the flowerpot on its widest side and paint the base and sides with water. Roll out 75g of the bright Red modelling paste thinly and cover the flowerpot dummy. Use flexi smoothers to smooth the surface. Flip the dummy over, so that the narrow end is now the base.

Step 3

Roll out 40g of Brown modelling paste and cut out one 6cm circle. Place the circle on top of the dummy. Use a selection of Ball Tools to mark the surface. Roll out the remaining bright Red sugarpaste into a long sausage. Roll over with the rolling pin to flatten then use smoothers to shape the paste, so that it is an even strip. Alternatively, you can trim the paste into a strip using a wheel cutter. Glue the strip around the top edge of the flowerpot.

Step 3

Place some Red dust colour onto a piece of kitchen paper and then load up a fluffy paintbrush with the dust. Brush off the excess onto the paper and then dust over the bottom, top and under the rim of the flowerpot. 

Step 4

Roll out 215g of the bright Green modelling paste thickly. Paint a thin layer of piping gel over the underside of the paste and wrap around the Egg dummy. Use your fingers to fit the paste to the egg. Smooth the join with your fingers and the flexi smoothers.

Step 5

Draw lines down the surface of the cactus using the Dresden tool.

Step 6

Use the wide end of the Dresden tool to deepen the lines. 

Step 7

Use the large ball tool to further deepen the groove. Then use your fingers to smooth away the tool marks and shape the paste. 

Step 8

Use the Dresden tool to mark a crease into the centre of each groove. Insert a skewer into a spare dummy and push the cactus onto it, narrow end first. Repeat step 5 to 8 on the back of the cactus. 

Step 9

Press a Ball tool into the front of the cactus to mark the eyes. Then use the wide end of the Dresden tool and a Ball tool to mark the mouth. 

Step 10

For the arms, roll two 16g of bright Green modelling paste into 6cm long sausages. Repeat step 5 to 8 to add five grooves along the length of each arm. Lightly bend the arm into a curve. Insert a cocktail stick onto each side of the cactus and glue the arms in place.

Step 11

Dust the high points of each groove with Green dust colour and the centre of the grooves, around the eyes and mouth and on top of the cactus with the Yellow dust colour. 

 

Step 12

Cut a 20-gauge florist wire into a 10cm length. Insert the wire into a small ball of bright Green modelling paste and then roll the ball into a sausage, covering half of the wire. Trim away 1cm of the sausage from the end. Push the wire into the centre of the cactus. Roll out 10g of Yellow modelling paste and cut out a star. Leave to dry for an hour and then dust around the edges and sides with the Yellow dust colour. Insert the star onto the 1cm piece of bare wire.

Step 13

Fill the eyes with two small balls of White modelling paste. Press a small ball tool into the bottom of each eye and then fill the hole with a small ball of Black modelling paste. Finish with a tiny ball of White for the highlight. Shape a small ball of Black modelling paste to fit the mouth, glue in place. Add a small semi-circle of bright Red sugarpaste to the bottom of the mouth and then use the Dresden tool to mark in the centre of the tongue. Place a skewer in the middle of the flowerpot and carefully attach the cactus.

 

Step 14

Roll Black modelling paste into a very fine sausage. Wrap the sausage around the arms and body. Roll pea sized balls of Red, Fuchsia, Light Pink, Lilac, Light Blue, Dark Green and Yellow modelling paste. Roll out 5g of White modelling paste and use a no.4 piping tip to cut out circles. Glue one circle onto the top of each ball. Glue the baubles in the colour order above along the length of the Black sausage. For the hanging baubles, push a 2cm piece of 20 gauge florist wire into the cactus and then insert a bauble onto the end. 

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MODELLING FLAMINGO

MODELLING FLAMINGO

Aug 30, 2018 | Modelling

Author: Valentina Terzieva

FB: Valentina’s Sugarland

Skill level: BEGINNERS

You will need:

  • Round Cake Board 18cm 
  • Cake Dummy 
  • Template Flamingo 20cm
  • Modelling Tools and brushes
  • Knife
  • Hot Glue
  • Pliers
  • Saracino Cake Gel
  • Saracino Pasta top – 200g white
  • Gel Colours – turquoise, green metallic and blue metallic

For each flamingo:

  • Saracino Modelling Chocolate – 100g white
  • Saracino Modelling Paste – 5g white and 5g black
  • Styrofoam Egg 4.5cm long
  • 2x 15cm long Lollipop stick 20cm
  • Aluminium wire 2mm thick
  • White flower tape or paper tape
  • 2 x black small sugar balls for eyes
  • Gel Colour – pink
  • Dust Colours – pink, red, white, black
  • Lemon extract/ clear alcohol

Step 1

Assemble the inner structure using the template. If you use paper lollipop stick you will be able to bend the knee. Use hot glue to attach the legs, neck and tail to the egg/flamingo body. 

Step 2

Measure the leg length and draw a line with a pencil. Insert the flamingo structure in a dummy up to this line for easier working. Wrap the neck and the body with paper tape so it is not too smooth and the modelling chocolate can stick better to it. 

Step 3

Colour all your modelling chocolate with a pink gel colour to achieve light pink. Take 60g of paste and roll into a ball. Press the ball flat between your hands or use a rolling pin until it is about 8cm diameter.

Step 4

Wrap the modelling chocolate around the body and tail. Press firm to join the seams. Using gloves helps you to smooth the modelling chocolate without sticking to your hands. You can also use plastic or wooden tools to join and smooth. Keeping in mind the body shape from the template form the body in this shape. Smooth well once the shape is ready. 

Step 5

Using plastic modelling knife and your fingers cut and form the tail as in the picture. 

Step 6

Roll 15g pink Modelling Chocolate into a sausage. Cut in the middle as in the pictures. 

Step 7

Put it over the neck wire and press seams together. 

Step 8

Smooth and form with your fingers and modelling tools. 

Step 9

Using the template as reference make sure the neck and head are the right size.

Step 10

Using the template form the beak out of 2.5g white Modelling Paste Saracino. 

Step 11

Roll out small amount of black modelling paste and wrap it around the half of the beak.

Step 12

Cut the excess and add one small triangle each side as on the template. Put two black sugar balls for eyes and make a small hole for nostrils on each side of the beak.

Step 13

If needed cut a small part of the forehead away so the beak fits better.

Step 14

Make hole in the beak and join it with the head. Use Saracino glue or water to glue both parts together. 

Step 15

For each wing form 10g modelling chocolate into a tear shape. Press it flat and draw a few curved lines with a plastic knife. 

Step 16

Attach the wings on each side and smooth the joins with your fingers.

Step 17

For the foot form a small tear, press it flat and cut out two triangles. 

Step 18

Attach the foot on the bent leg. If your flamingo is going to stand on the sand, you will need a second claw. Wrap tiny amounts of modelling chocolate on the knees. 

Step 19

Make as many flamingos as you like using the same template and changing the position of the legs and the neck. If you want to put your flamingos directly into the cake skip Steps 20 and 21 and go directly to step 22 to paint your flamingos. 

 

Step 20

If you want to make a cake topper with it own stand, use a cake board, mark the spots where your flamingos legs will go into the board. Use a knife to make small holes as big as the legs are thick.

Step 21

Cut the legs 1cm after the pencil line that you drawn in step 2. Inject hot glue into each hole. Insert the leg into it and hold for a minute allowing the glue to cool down and hold the flamingo in place. 

 

Step 22

Use brush and pink powder to dust the leg.

Step 23

Dust the cheek with pink powder too. Dusting with powder colours gives you softer look than painting. 

 

Step 24

Mix different shades of pink using red and white powder. Use lemon extract or clear alcohol to make the powder into fluid. 

Step 25

Start painting the flamingos pink with a small brush. Don’t forget to apply black paint into the nostrils.

 

Step 26

The neck and the tails are darker pink, the wings are brighter except for a few lines, which gives you the illusion of depth. On this picture you can also see the difference that a little bit of painting makes. The finish of the painted flamingo is so much more realistic. 

Step 27

Colour the sugar paste with turquoise and roll it out about 3-5mm thick. Apply cake gel on the cake board so the paste will stick on the board. 

 

Step 28

Cover the board. Trim the paste around the legs. Press the seams together and smooth. Use a modelling tool to draw some circles around the legs. Cut out the excess on the edge of the cake board.

Step 29

Mix loosely green and blue metallic gel and using a wide brush apply on the cake board. Try to have different shades of the mixture on the board, so it looks realistic like a tropical sea. 

 

Step 30

Your cake topper is now ready to go on top of the cake.

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HAND MODELLING

HAND MODELLING

Aug 20, 2018 | Modelling

Author: Tina Scott Parashar

FB: Tina Scott Parashar’s Cake Design

Skill level: BEGINNERS

You will need:

  • 3 gm Saracino modelling paste – Skin colour
  • Medium ball tool
  • Pointed tip sugar shaper
  • Exacto knife
  • Brush for dusting

Step 1

Make a sausage shape and cut one end. Using the back of your brush, mark the wrist and roll your paste along the brush. You can use your finger for this step or even a skewer.

Step 2

This is how it will look once done.

Step 3

Using your index finger, leave a little space between the wrist and your finger and push down on the paste to create the fleshy part of the palm.

Step 4

Using the exacto knife, cut a little ‘V’ to bring out the thumb.

Step 5

Using your fingers, work on the thumb to give it shape.

Step 6

Using the exacto knife cut out the other fingers.

Step 7

Give shape to the fingers and make them longer by rolling between your fingers.

Step 8

Using the ball tool, make a little upside-down triangle in the centre of the palm. Use your own hand for reference.

Step 9

Use the pointed sugar shaper to separate the fingers and smoothen the cuts between each finger.

Step 10

Use the pointed sugar shaper to mark the lines on the palm.

.

Step 11

Turn the hand around and use the sugar shaper to mark the bones.

Step 12

Use the ball tool to define the wrist.

Step 13

This is how it should look once done.

Step 14

Bend the fingers as desired.

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