VALENTINE CUTE GOBLIN MODELLING TUTORIAL

VALENTINE CUTE GOBLIN MODELLING TUTORIAL

Jan 19, 2021 | Modelling

Author:Ā Goda Laivyte

Inspired by Patricia Hedegaard

FB:Ā Tutti Patootie Cakes

Skill level: BEGINNERSĀ 

You will need:

INGREDIENTS:

  • Purple Saracino modelling paste mixed with white paste to make a pastel colour
  • Red Saracino modelling paste
  • White and pink powder colour
  • Black Saracino modelling paste

EQUIPMENT:Ā 

  • Cake and board covered with white Saracino Pasta Top sugar paste
  • Rolling pin
  • Modelling tools including Dresden tool
  • Heart cookie cutters
  • Brushes for edible dust colours

Step 1

Roll a 35g ball of the pastel purple Saracino modelling paste for the body of the goblin.

Step 2

Roll the ball into a longer shape like shown in the picture (around 5cm long).

Step 3

Press it down with the palm of your hand to flatten it so you can easily attach it to the surface of the cake.

Step 4

Hold the shape with one hand and press from both sides at the bottom of the shape making space for attaching legs. Put aside to dry.

Step 5

For the legs we will need 2 x 18g balls of the same colour Saracino modelling paste.

Step 6

Roll one ball into a longer sausage shape.

Step 7

Roll one end of sausage shape to make it thinner.

Step 8

Bend the thicker part for the foot.

Step 9

Shape it with your fingers like in the picture for a natural look for the foot.

Step 10

Make a deep indent under the foot with your Dresden tool.

Step 11

Using your fingers roll the tip of the foot to make it sharp and bend it a bit.

Step 12

Attach the body and legs with water or edible glue to the cake.

Step 13

For the arms you will need 2 x18g balls of purple modelling paste.

Step 14

Roll two sausage shapes the same length.

Step 15

Roll one end of the sausage thinner leaving thicker part for palm of the hand

Step 16

Flatten the thicker part so you can cut and shape fingers.

Step 17

For the thumb cut a piece as shown in the picture.

Step 18

Cut to make 3 fingers. Shape fingers and palm of the hand using Dresden tool and your fingers. Repeat the same steps for the other hand.

 

Step 19

For the heart roll a ball of 20g red Saracino modelling paste.

Step 20

Roll the ball with a small rolling pin to approximately 0.4cm thick.

Step 21

Cut a petal shape, you can use a heart cutter if you have the right size, for this I needed a special size so I used a petal cutter instead.

Step 22

Cut a little triangle on top of the shape.

Step 23

Blend the edges and shape it to look like a heart.

Step 24

Attach the arms to the body holding the heart. Use a sharp tool to form a belly button.

Step 25

For attaching the head to the cake cut a short piece of wooden skewer and insert it into the cake where the head will be attached.

Step 26

For the head roll a ball of 70g Saracino purple modelling paste.

Ā 

Step 27

Shape the head to 5cm height with 6.5cm width at the bottom and 3cm width at the top. For the mouth and chin press an indent with your finger approximately 2cm wide.

Step 28

Roll a 1cm size ball for the nose, shape and attach to the face.

Step 29

Start shaping the lips and nose using your Dresden tool.

Step 30

Using the back of your finger press across the face where the eyes will be to form the forehead shape.

Step 31

With your Dresden tool make incisions where the eyes start and finish.

Each eye is approximately 2cm wide with a 1.5cm gap between them. We want each eye 1cm tall at itā€™s tallest part.

Step 32

Once you have shaped the eyes cut out the residue from inside of them. Smooth the surface inside the eyes with your Dresden tool.

Step 33

For the eyes you will need to roll two balls of the same size using the black Saracino paste.Ā 

Step 34

Roll the balls into teardrop shapes. Using your Dresden tool shape them into the eye sockets. Form the wrinkles around the eyes with your Dresden tool. Shape the lower eye lids.

Step 35

To give expression use your finger to press down the top of the eye as shown in the picture. We want to achieve a sad expression.

Step 36

For the ears you will need 2 x 15g balls of purple Saracino modelling paste.

Step 37

Roll the balls with a rolling pin to make two flat oval shapes.

Step 38

Using your Dresden tool model the ears and attach them to the head. Dust the face using pink edible dust colour and a soft brush as you can see in picture. Use your Dresden tool to give the face more feature and character.Ā 

Step 39

Mix a small amount of the white powder colour with water. Using a very fine brush paint highlights to the eyes.

Step 40

Dust the body with the same pink edible dust as we used in step 38.

Step 41

Attach the head to the body and the cake.

Step 42

Roll and cut out two different sizes of hearts as desired for the cake and dust them with the edible dust colour. Set aside to dry. Now roll two small pieces for the tiny horns that will go on his head.

Step 43

Attach the hearts on the cake as shown. Attach the horns with a little glue or water on to the top of his head.

Step 44

Stick the double sided tape around the edge of the board.

Step 45

Stick pastel purple colour satin ribbon around the cake board. All done!

Happy Valentines day!

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SUEDE EFFECT VALENTINE CAKE TUTORIAL

SUEDE EFFECT VALENTINE CAKE TUTORIAL

Jan 19, 2021 | Cakes, Desserts

Author:Ā Zaneta Wasilewska

FB:Ā Cakes by Jeanette Zaneta Wasilewska Cake Designer

Skill level: BEGINNERSĀ 

You will need:

Chocolate cakeĀ 

  • 130g plain flour
  • 150g caster sugar
  • 65 g cocoa powder
  • 1/2 tsp of baking powder
  • 1/2 tsp of soda powder
  • pinch of salt
  • 100g buttermilk
  • 50ml vegetable oil
  • 1tsp Saracino Vanilla food flavouring
  • 1 large egg
  • 2 tsp of instant coffee dilutedĀ in 250ml boiled water

Jelly

  • 250g cherry puree
  • 6g gelatine
  • 20g cold waterĀ 

Crunchy base

  • 100g milk chocolate with nutsĀ 
  • 60g Feuilletine
  • 30g Saracino hazelnut and chocolate food flavouring
  • 30g Saracino peanut food flavouringĀ 

TiramisuĀ mousse with coffee

  • 8g gelatineĀ 
  • 20g water
  • 3g instant coffee
  • 50g icing sugar
  • 60g Saracino tiramisu food flavouringĀ 
  • 500ml double creamĀ 

Suede effectĀ 

  • 150g Saracino cocoa butter melted with 150g Saracino white chocolate drops
  • 0.5g Saracino red powder colourĀ 

Equipment

  • food safe paint spray
  • bowls
  • whisk
  • 7′ cake tins
  • spoons
  • baking paper
  • confectionery mould with a diameter of 12-13 cm
  • heart silicone mould
  • blenderĀ 

Step 1

For the chocolate cake. Sift the dry ingredients into one bowl (flour, sugar, cocoa, powder with soda and salt). In the second bowl, add the wet ingredients (oil, egg, buttermilk)

Step 2

Add the dry ingredients to the wet ingredients and mix briefly. Get your hot coffee and a whisk ready.

Step 3

With a slow stream, pour the coffee and mix it together.

Step 4

Pour the mixture into two low 7-inch cake tins, lined with paper for baking.

Step 5

Place in an oven preheated to 160 Ā° (fan oven). Bake for 25 minutes.

Step 6

After baking, cool the cakes on a wire rack.

Step 7

Now for the jelly get all your ingredients ready.

Step 8

Heat the fruit purĆ©e to about 50Ā°C, mix the gelatine with water. Prepare a 7 inch shallow dish and cover it with cling film. Heat the gelatine mix in the microwave and add it to the puree. Combine the ingredients.

Step 9

Pour into the dish and put it in the freezer for a minimum of 6 hours.

Step 10

Prepare your ingredients for the crunchy base.

Step 11

Melt the chocolate over a water bath or in a microwave oven. Add both flavour pastes and the Feuilletine. Mix to combine the ingredients.

Step 12

We prepare a circular confectionery mould with a diameter of 12-13 cm, baking paper and a baking tray.

Step 13

Line the bottom with baking paper, then transfer the mixture. Put in the freezer for a minimum of 8 hours.

Step 14

Ā Get all your ingredients ready for the mousse.

Step 15

Mix gelatine with water and set aside. Measure 100ml of cream and heat it with chocolate and coffee. Stir until dissolved and combined.

Step 16

Heat the gelatine in a microwave and add to the finished chocolate and coffee mixture and combine.

Step 17

In a mixing bowl, beat the remaining cream with icing sugar and Tiramisu flavouring paste to a semi-stiff consistency.

Step 18

Then, in a slow stream, add the previously prepared chocolate-coffee mixture and gently combine with the cream.

 

Step 19

Now for stacking the cake. Pour the mousse mixture into a jug. Prepare a heart shaped silicone form, your frozen jelly, crisp base, cake and baking paper.

Step 20

Cut out a heart shape from the paper that matches the size of our mould. Place the template and cut out the heart shape in our cake and jelly.

Step 21

To assemble the cake. Place the silicone mould on a rigid base or board. Now prepare the cut jelly, cake and crispy base. Pour a little mousse into the bottom of the mould.

Step 22

First we place the frozen jelly.

Step 23

Cover the jelly with a little mousse and place the crispy base over.

Step 24

Add more mousse and place the cakes. Gently press them down and remove any excess mousse.

Step 25

Cover the finished cake with cling film and put it in the freezer for a minimum of 12 hours.

Step 26

To make a suede effect we measure out all the necessary ingredients.

Ā 

Step 27

Melt the cocoa butter, put the chocolate in a tall dish

Step 28

Pour hot cocoa butter over the chocolate.

Step 29

Blend until combined.

Step 30

Add the red powder colour and combine with a blender.

Step 31

We are preparing our Spray Gun. Hire one from Andy. He has everything.

Step 32

Check the temperature of the mixture (it needs to be between 40-50Ā°C).

Step 33

Take the frozen cake out of the mould.

Step 34

Pour the mixture into the tank of the spray gun.

Step 35

Spray from a distance of about 10-15 cm.

Step 36

Your cake is ready, you can also add edible gold if you want to give a different effect.

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CHOCOLATE MOUSSE AND BISCUIT DESSERT

CHOCOLATE MOUSSE AND BISCUIT DESSERT

Dec 17, 2020 | Desserts

Author:Ā Justyna Kowal

FB:Ā Nie Bede Tego Jesc

Skill level: BEGINNERSĀ 

You will need:

  • Saracino raspberry food flavouring La Supreme
  • Saracino vanilla food flavouring La Supreme
  • Saracino milk chocolate drops
  • Saracino dark chocolate mirror glaze
  • Saracino gold push pump powder
  • Saracino gold glitter
  • butter
  • icing sugar
  • sugar
  • cinnamon
  • egg
  • plain flour
  • double cream
  • gelatine
  • Rice Krispies
  • plums
  • pectin (jam sugar)
Ā 

Step 1

Prepare all your ingredients. Make sure they are all at room temperature. For the equipment you will need a small pan, spoons, 2 silicone moulds (one for the centre and one for the heart mousse), baking paper, food mixer, blender, circular cookie cutter, silicone spatula, piping bag, rolling pin, cup, sugar thermometer, wood skewers, sieve and a kitchen scale. Ā 

Step 2

Add 250g plums to the pan.

Step 3

Cook and blend plums until a smooth consistency is achieved.Ā 

Step 4

Add a table spoon of sugar, a tea spoon of pectin and a tea spoon of La Supreme vanilla flavouring. Bring to the boil for a few minutes stirring the mixture so it does not burn. Ā 

Step 5

Pass the cooked mixture through the sieve to remove any lumps and plum skin.

Step 6

We will be using this mixture for the centre part. Fill the small mould and freeze.Ā 

Step 7

For the cookies (base) prepare 170g plain flour, 20g icing sugar, tea spoon of cinnamon, 1 egg, 100g soft butter. Put the oven on to 190C

Step 8

Place all the ingredients in the bowl

Step 9

It is important not to over knead mix. The ingredients just need to be combined.

Step 10

Roll the dough and cut the circles using your cookie cutter

Step 11

Bake at 190C for about 10-12 minutes until a gold colour is achieved. Cool them on a rack.

Step 12

Now to get the ingredients ready to make the mousse. You will need 150g milk chocolate drops, 2 tea spoons of gelatine, 700g double cream, half a tea spoon of cinnamon, Vanilla food flavouring La Supreme.Ā 

Step 13

Pour 200g of cream into a pan, add chocolate drops, cinnamon, and a tea spoon of vanilla food flavouring. Heat and stir until the chocolate is fully melted.Ā 

Step 14

Add 2 tea spoons of gelatine to a bowl and add 2 table spoons of cold water.Ā 

Step 15

Add the melted gelatine to the pan with the chocolate. Stir and let it cool down.Ā 

Step 16

For the base of our mousse prepare 150g of milk chocolate drops and 20g of cornflakesĀ 

Step 17

Melt the chocolate in the microwave or over a water bath and allow to cool down.Ā 

Step 18

Add cornflakes and stir quickly.Ā 

Step 19

Pour the mixture on to a sheet of baking paper, flatten and put into the fridge.Ā 

Step 20

Allow to set and then remove from the fridge to cut circle bases. You want the base to be slightly smaller than plum mixture circle.Ā 

Step 21

For the mousse pour 500g of double cream into a bowl and mix until it has thickened.

Step 22

Get the chocolate and spatula readyĀ 

Step 23

Add half of the cream into your chocolate and using your spatula stir.Ā 

Step 24

Add the other half of the mixture and stir

Step 25

Pour the mixture into the piping bag

Step 26

Add to the heart shaped moulds up to two thirds height in the mould.Ā 

Step 27

Remove your frozen plum mixture and get the crunchy bases ready.Ā 

Step 28

Add the frozen plum mixture to the mousse.Ā 

Step 29

Add the crunchy base over the plum mixture and gently press.Ā 

Step 30

Pipe more mousse mixture to fill each mould. Place in the freezer.

Step 31

Place your cookies on the mini cake boards. You can add a bit of jam at the bottom to stop them moving.Ā 

Step 32

Prepare your mirror glaze, gold pump spray and glitter.

Step 33

Place a sheet of foil on your table and position your cooling rack over. Place the frozen hearts on the rack.Ā 

Step 34

Heat the mirror glaze to a temperature of 40C. Heating slowly. Pour heated mirror glaze over each heart making sure they are fully covered.Ā 

Step 35

Using your wood skewer keep moving the hearts over the rack to remove any excess mirror glaze. Then place each heart on a cookie.Ā 

Step 36

Decorate using Saracino gold pump spray and gold glitter Ā 

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HAZELNUT POPS IN DARK CHOCOLATE

HAZELNUT POPS IN DARK CHOCOLATE

Sep 24, 2020 | Desserts

Author:Ā Justyna Kowal

FB:Ā Nie Bede Tego Jesc

Skill level: BEGINNERSĀ 

You will need:

  • 100g natural yoghurt
  • 1 egg
  • 50g vegetable oil
  • 100g sugar
  • 80g wheat flour
  • 40g roasted hazelnut flour
  • 20g cocoa powder
  • Ā¾ teaspoon of baking powder
  • pinch of salt
  • 3 teaspoons Saracino Supreme hazelnut paste
  • 100g mascarpone cheese
  • Saracino dark chocolate drops
  • Chopped hazelnuts for decoration
Ā 

Step 1

Bring all the ingredients to room temperature.

Step 2

Put the egg and the sugar into a small bowl

Step 3

Mix until a smooth consistency is achieved.Ā 

Step 4

Add the yogurt and the oil.

Step 5

Mix until smooth

Step 6

Add flour and baking powder to the next bowl.

Step 7

Add cocoa powder and roasted hazelnut flour

Step 8

Mix all ingredients together

Step 9

The two bowls are ready to be combined

Step 10

Add the dry ingredients to the liquid mixture and gently mix

Step 11

Line your baking tin with the baking paperĀ 

Step 12

Add the mixture

Step 13

Bake for 30 minutes at 170C

Step 14

Remove the cake from the tin and allow to cool down

Step 15

Break up the cake into small pieces

Step 16

Prepare the mascarpone cheese and Saracino hazelnut food flavouring

Step 17

Add the mascarpone and the Saracino hazelnut paste to the cake

Step 18

Using your hands mix all togetherĀ 

Step 19

Roll small balls and place them on baking paper. Use the same amount of mixture for each ball so they are the same size. When ready place in the fridge for 30 minutes.

TIP – Use a digital scale to achieve the correct amount of mixture for each ball.

Step 20

Get the lollipop sticks and Saracino chocolate drops ready.Ā 

Step 21

Melt the chocolate over water or microwave and add to a tall jug or glass. You can add cocoa butter or sunflower oil to achieve a more liquid consistency. Prepare nuts for decoratingĀ 

Step 22

Dip the end of the stick into the melted chocolate and insert into the ball. Let it set

Step 23

Holding the stick, dip the ball in the chocolate, allow the excess to drain into the glass, and before it sets firm, sprinkle with the crushed nuts. Place the half hazelnut on top, next to the stick.

Step 24

You can now serve and try your hazelnut cake pops! šŸ™‚

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MERINGUES WITH RASPBERRY AND STRAWBERRY MIX

MERINGUES WITH RASPBERRY AND STRAWBERRY MIX

Jul 2, 2020 | Desserts

Author:Ā Justyna Kowal

FB:Ā Nie Bede Tego Jesc

Skill level: BEGINNERSĀ 

You will need:

To prepare the fruit mix you will need:

  • 200g raspberries (can be frozen)
  • 50g freeze-dried strawberries
  • 1 tbsp sugar
  • 1 tsp pectin
  • 1 tsp Saracino Supreme natural raspberry food flavouringĀ 

To prepare the meringues you will need as follows:

  • 6 egg whites (approximately 240g)
  • 300g caster sugar
  • 120g icing sugar

Step 1

Before you start bring all the ingredients to room temperature.

Step 2

Transfer the raspberries to a heavy bottomed saucepan, slowly bring to a boil.

Step 3

Mix sugar and pectin thoroughly. Add carefully to the boiling fruit and mix.

Step 4

Grind the freeze-dried strawberries into a powder texture.

Step 5

Slowly add the ground strawberry powder to the boiling mix and stir carefully.Ā 

Step 6

Add a teaspoon of raspberry flavour Saracino Supreme food flavouring. Stir and cook for a short while.

Step 7

Let the fruit mix cool down until it thickens. Meanwhile heat the oven to 100-120 degrees Celsius (fan oven). Ā Line your baking tray with greaseproof paper.Ā 

Step 8

Place 6 egg whites into a mixing bowl. Beat to stiff consistency then slowly add your caster sugar until it is fully incorporated. Take care not to over beat your egg whites.Ā 

Step 9

Add icing sugar to the mix and combine.

Step 10

Now get everything ready for the next stage. You will need your cooled jam mix, your meringue mix and a hand whisk. This next stage you have to be as quick as you can. Don’t leave these standing for any period of time.

Step 11

Gently mix the jam into the meringue. Take care not to over mix. It does not have to be fully blended.Ā 

Step 12

Place the combined mixture into a piping bag with a star nozzle.Ā 

Step 13

Pipe your meringue nests onto the baking paper (do not pipe them too close to each other). Bake in the oven for 90 minutes. Remove from the oven and allow to cool before decorating.Ā 

Step 14

Add your favourite cream and fresh fruit on top. They also taste great without any additions!

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