It is a READY TO USE product so NO need to add CMC to create your piece.
When you unwrap the paste it will be very firm,
Don’t worry as this is how it is supposed to be!
Simply cut off a small piece and knead it in your hands. Your hands warmth will make the paste workable and stretchy.
Saracino Pasta Model, the winner of the ‘Best Product’ Cake Master Award in 2017, is the ideal fondant for modelling and creating 3D images.
The perfect balance of sugars and cocoa butter ensures perfect results in most climates and gives a brilliant effect to every occasion. Once you try this product, you just won’t be able to resist Pasta Model for making your decorations. Our modelling paste is extremely elastic and strong. It can be modelled without cracking. When worked it maintains its form and you can work on the project for hours. You can also blend the joints beautifully by simply smoothing the surface with your fingers or modelling tool.
It can be finely moulded which assists with delicate work such as laces, moulds and small flowers. It also has a subtle aroma and taste.
Saracino Pasta Model currently comes in 15 different colours: white (available in 5kg, 1kg and 250g packs) and orange, blue, light blue, skin tone, yellow, Tiffany, light green, green, fuchsia, brown, black, pink, red and violet (available in 1kg and 250g packs). This means there is plenty for you to choose from. Pasta Model is also easily coloured with gel and powder colours of your choice.
If you have not tried this product yet, it isthe way to go. We promise you will not go back.
Saracino Pasta Scultura is a mixture of sugars and chocolate substitute. Its consistency is similar to modeling clay.
Soft and malleable, it is the best choice for artists who want to use a technique similar to the traditional clay processing technique.
Thanks to its characteristics, it is the perfect choice to create big and extraordinarily beautiful figures by gently adding layers of sculpture paste. The joints merges without leaving a trace.
Saracino Sculpting Paste is available in 1 kg buckets and has a beautiful ivory white color and can be colored with the powdered food colorants or garnished with pearlescent or golden dyes.
We recommend using our Sculpting paste with temperatures not above 27 °-28 ° and avoiding using it in environments with high humidity levels.
FAQ – PASTA SCULTURA
1. IS IT A NEW VERSION OF SARACINO PLASTIC CHOCOLATE? No. Saracino modeling chocolate contains chocolate. Pasta Scultura contains chocolate surrogates.
2. WHAT IS ITS MAIN USE? We create it to work specifically with the “addition” sculpture technique. Its consistency is like clay, you can add or remove as much as you want to the model, changing its shape according to your creative needs.
3. IS IT GLUTEN FREE? Yes it is, like all Saracino products.
4. DOES IT DRY QUICKLY? It dries less quickly than plastic chocolate and can be remodeled by heating or manipulating it. It really depends on the size of the model and the temperature of the laboratory.
5. DOES IT HARDEN? Yes it does when not handled. In the original packaging, the product is solid.
6. HOW CAN I START WORKING WITH PASTA SCULTURA? Once extracted from the bucket, if it is perceived as difficult to mix, it can be cut into small pieces and put in the microwave to soften it. We suggest a maximum time of 10 seconds, constantly checking the consistency of the paste.
7. CAN I MODIFY THE MODEL AFTER A FEW DAYS? Yes you can, by softening the paste gently.
8. IS IT EASY TO MODEL? Modeling is very easy, you can smooth the piece of pasta “added” to the creation with just one finger or with special tools. This is the reason why it is perfect to work on large modeling projects and on edible sculptures.
9. HOW CAN I MODEL SARACINO PASTA SCULTURA? You can work it with modeling tools or with your hands. If you prefer the second option, it is better to use thin plastic gloves because in this way it will not stick to the fingers.
10. DO I NEED TO TAKE ANY SPECIAL PRECAUTIONS BEFORE USING IT? It is better to wear a white coat to avoid “dark particles” on the paste and to wash your hands and to dry them perfectly.
11. IS PASTA SCILTRA AVAILABLE IN DIFFERENT COLORS? No it isn’t. It is available only in ivory white color.
12. IN WHAT TYPE OF PACKAGE IS IT AVAILABLE? Currently, it is available only in 1 kg buckets.
13. IS PASTA SCULTURA EDIBLE? IF SO, WHAT IS ITS TASTE? Yes it is. Our Pasta Scultura has a chocolate flavor.
14. HOW CAN I STORE THE PRODUCT AFTER OPENING THE PACKAGE? It should be kept in its original packaging with the lid closed.
15. WHAT IS THE MAXIMUM WORKING TEMPERATURE? We recommend you not using it with temperatures above 27 °/28°.
PASTA BOUQUET – sugar paste designed for making flowers
PASTA BOUQUET DESCRIPTION
Saracino Pasta Bouquet is a ready-to-use product. It must be rolled very thinly with the help of a rolling pin to make very realistic flowers. Our Pasta Bouquet is extremely elastic and does not crack, adapting perfectly to flower moulds while retaining all the veins. This is also given by an initial stiffening of the paste whilst the flowers are forming but does not dry out immediately, offering time to correct any imperfections or mistakes. It has a light vanilla aroma and taste and can be easily coloured using gel or powder food colourants.
FAQ – PASTA BOUQUET
FAQ – PASTA BOUQUET
IS IT A NEW VERSION OF SARACINO MODELLING PASTE?No, it isn’t. It is a brand-new product for creating flowers and foliage.
WHAT IS ITS MAIN USE?It was created specifically for the production of flowers and other decorative elements that require great subtlety
IS IT GLUTEN FREE?Yes, it is. Just like all Saracino products.
DOES IT DRY QUICKLY?It dries less quickly than our Modelling Paste and this characteristic allows the composition of the flowers when the individual elements are not yet completely dry.
DOES IT HARDEN?Yes, it does. Once stiffened, the flowers remain resistant and compact. In the original packaging, the product is slightly soft.
HOW CAN I START WORKING WITH PASTA BOUQUET?You just need to roll it with the help of a rolling pin.
CAN I MODIFY THE FLOWER AFTER A FEW DAYS?No, you cannot. Once the flowers dry, they can no longer be modified.
IS IT EASY TO MODEL?Modelling is very simple and just as easy as placing the product in moulds to obtain petals and leaves.
HOW CAN I MODEL SARACINO BOUQUET PASTE?You can easily work it with your hands and roll it with a rolling pin to thicknesses less than a millimetre.
DO I NEED TO TAKE SPECIAL PRECAUTIONS BEFORE USING IT?We recommend washing your hands and drying them perfectly. If necessary, we recommend using a little corn flour on the hands and on the workspace to prevent the paste from sticking.
DOES SARACINO PASTA BOUQUET COME IN DIFFERENT COLORS?At present, it is only available in white, but we are planning to expand our colour range as soon as possible.
IN WHAT TYPE OF PACKAGE IS IT AVAILABLE?Currently it is available in 1kg buckets and in 250g packages.
IS PASTA BOUQUET EDIBLE? IF SO, WHAT IS ITS TASTE?Yes, it is. It has a light vanilla aroma and taste.
HOW CAN I STORE THE PRODUCT AFTER OPENING THE PACKAGE?For the buckets it should be kept in its original packaging with the lid closed. For the 250g paste, you should wrap the paste tightly in cling film to avoid contact with the air.
WHAT IS THE MAXIMUM WORKING TEMPERATURE?We recommend you not using it with temperatures above 30 °
PASTA TOP – sugar paste designed for cake covering
PASTA TOP DESCRIPTION
Saracino TOP Paste (known as Pasta Top) is a ready-made fondant created by Saracino for covering cakes.
It is VEGAN FRIENDLY, GLUTEN FREE and DOES NOT CONTAIN HYDROGENATED FATS OR PALM OIL.
We recommend working the paste by hand before using it for at least two minutes in order to make it elastic and tear resistant. If this is not enough, it can be heated briefly in a microwave to soften. Just for 10 seconds (700W).
The warmth makes the cocoa butter ingredient melt and make the paste soft and easy to work. One of its other ingredients is tragacanth, a natural product that makes our Pasta TOP extremely elastic. It is easy to roll to as thin as 1mm with a rolling pin or with a sheeter. In this way, it will be perfect to cover cakes guaranteeing a great look.
It is suitable for use in hot and humid climates, it easily withstands temperatures above 35° and high humidity levels guaranteeing perfect stability on the cake.
It can easily cope with temperature changes without sweating or cracking.
Pasta TOP can also be used for decoration on cold desserts as refrigeration does not affect the Pasta Top.
It can also be coloured with powder, gel or airbrush colours.
The delicate vanilla aroma and taste is not overpowering, and it perfectly blends with the flavours of your cake.
Our white Pasta TOP is available in 5kg buckets or 1kg tubs. Our coloured Pasta TOP is available in practical 500g packages in the following colours: orange, blue, light blue, baby blue, fuchsia, yellow, lilac, black, pink, red, tiffany, light green, green and brown.
FAQ – PASTA TOP
WHAT CAKE FILLING SHOULD I USE?We suggest a light butter cream or a white chocolate ganache. Darker shades of filling may be seen through the paste if it is rolled thinly. Remember that cake fillings with high moisture content (such as whipped cream) risk dissolving the sugar paste.
HOW CAN I MAKE THE PASTA TOP STICK TO A CAKE DUMMY?Simply use Saracino Cake Gel, our edible glue, or a small amount of water.
WHAT IS THE IDEAL THICKNESS FOR THE PASTA TOP?We suggest rolling it to a thickness between 1mm to 3mm (max). We recommend keeping to these limits so that the paste does not become invasive (if too thick) or breaks (if too thin)
CAN IT BE USED TO COVER VERY TALL CAKES?Thanks to its elasticity, our Pasta TOP is perfect for covering tall cakes without tearing.
CAN I USE SARACINO PASTA TOP FOR MODELLING?We recommend using the Award winning Saracino Modelling Paste for modelling. As an alternative, it is possible to add 5% of CMC to the Pasta TOP to make it firmer and more resistant.
DOES SARACINO PASTA TOP COME IN DIFFERENT COLOURS?Yes, it does. Our Pasta TOP is available in 14 colours: Light blue – baby blue – yellow – orange – red – pink – green – light green – purple – tiffany – black – fuchsia – brown – white.
CAN I PAINT PASTA TOP?Of course, you can use clear alcohol or oil mixed dyes that provide quick drying but need a precise design. You can also use water-mixed dyes which need longer drying times but create pleasant shades. It is also perfect for airbrushing.
CAN I USE SARACINO PASTA TOP TO COVER CAKES THAT NEED TO BE STORED IN THE REFRIGERATOR?Yes, with the only advice being to carefully evaluate the type of cake and fillings. Our Pasta TOP is not affected by the temperature difference of inside the fridge and outside.
IF I MAKE A MISTAKE WHILE COVERING A CAKE, CAN IT BE REPAIRED?Yes, one of the main ingredients of our Pasta TOP is cocoa butter, which makes our paste extremely elastic and perfect for smoothing / blending. So, if you make a mistake while covering your cake, you just need to add a small amount of Pasta TOP over the damaged area and gently smooth it with your hand or with a smoother. You won’t notice any imperfections or joints once blended.
DOES IT DRY FAST?No, our Pasta TOP remains soft and perfect to cut even a few hours after use.
AN INTERVIEW WITH THE WINNER OF ‘BEST IN SHOW’ AT CAKE INTERNATIONAL 2019 – TAFADZWA CHIGUDU
We are absolutely delightful to be given an exclusive interview by the winner of the highly prestigious ‘Best In Show’ at Cake International Show In Birmingham 2019.
Grab a coffee, meet Tafa and follow her sweet journey to the success.
Q: How did you begin your journey as a cake/sugarcraft artist? Is this your sole career?
I was a Solicitor for 13 years until I had my daughter over 5 years ago. During my Maternity Leave I admitted to myself that I no longer wanted to go back to my legal job. I had always loved baking so I began to do that more.
Q: Do you specialise in a specific kind of cake art? E.g. Modelling, sculpted cakes, wedding etc.
I would have to say I don’t. I will do any kind of cake that allows me to explore organic elements, interesting textures and vibrant colours. I do not like white though so I probably am more to the taste of quirky brides.
Q: Is this your first time entering Cake International?
This was not my first Entry- it was my 7th entry into Cake International and I was so superstitious about it I even put the number 7 on the main door on my piece! My first Entry was in 2016.
Q: Have you won any other awards?
I have 4 Gold Awards from Cake International, 2 Silver Awards and a Bronze. I also have a Gold Award from Salon Culinaire from 2018 for a sugarcraft showpiece.
Q: What made you want to enter?
Whilst on Maternity Leave I had fallen in love with cake decorating and was enjoying exploring what was possible with sugar. In 2015 at Cake International at the Excel in London I met Emma Jayne who was exhibiting her amazing Avatar figure- I subjected her to a slideshow of a few of my cakes on my phone and she strongly encouraged me to enter…. I left that day knowing I HAD to enter… to see what I could do… Emma’s encouragement went a long way to convincing me and I have been addicted ever since.
Q: What category did you enter and what was your piece? What Saracino products did you use?
I entered the Decorative Exhibit Category and I did a piece I called The Bookworm Library. I used Saracino Pasta Model in fleshtone, yellow, brown, Tiffany blue, red and black.
Q: What inspired your design?
I was always the kind of child with her head stuck in a book. I loved all places you could find books, libraries, second hand shops and bookshops. I dreamt of a little space all of my own where every book I wanted existed…. I figured it had to be high up in a tree so boring grown-ups could not get to it!
Q; How long did it take you to complete?
I started planning this piece in April 2019 – straight after London Cake International on Tour. I started physically working on it in May so it took me 5 months to consider it done! (In my head its still not finished- I still want to continue with it)!!!!!
Q: How did you feel on the first morning of competition?
The first morning of Cake International is like Christmas morning; with the unveiling of hundreds and hundreds of magical works of art. The palpitations of seeing the Legendary pink carpets and black table cloths and the excitement of placing your completed work there is like nothing I have experienced. This year I arrived relieved that my piece had survived the journey there, and I was soon gaping like a fish as I saw everyone bringing their pieces in…. knowing all these people were working as hard as you and are all here to showcase their efforts is just thrilling.
Q: Tell us a little about the show, what did you enjoy most?
I cannot lie- my favourite bit is the competition area- I can wonder up and down those aisles time and time again and I always feel like I am seeing new pieces every time! And this time around I really enjoyed watching people’s faces as they explored my piece.
Q: Tell us about your award, how did you feel?
Hearing my name called out as Best in Show was surreal…. It doesn’t matter how much you fantasize about something like that happening- it in no way prepares you for the moment. I cannot remember most of it- Thank goodness for awesome friends who took video and pictures allowing me to relieve it. It was a beautiful moment.
Q: What advice would you give to anyone thinking of entering?
Do not hesitate- do it!!!! It allows you to stretch yourself- to make something purely for your own pleasure and then you get a chance to show it to everyone. And most importantly use the judges feedback to build on what you do next time- I took every single bit of criticism given to me by the judges on every piece I have done and worked on it till the next piece was a bit better…..
Q: Will you enter again?
Try keeping me away!!!!! I am a complete addict- I don’t think I could even stop myself entering again, and again, and AGAIN!!!!
JUST FOR FUN
Q: What cake tool can’t you live without?
I cannot survive without my Dresden tool….and good old foil…. Best cheap tool ever!!!!
Q: Who inspires you – who’s your favourite cake / sugarcraft artist?
I am inspired by a lot of amazing artists it is so hard to narrow them down, I love Emma Jayne for her beautiful challenging pieces- in sheer scale and ambition. I Love Liz Marek of SugarGeekShow- she is a technical Magician and wonderful teacher, I love Ana Remigo for a distinct meticulous style- you always know her work, I love Gregoire Goel- The Isomalt God. My favourite would be a Frankienstein of all of them!!!!
Q: What’s your favourite Saracino product and why?
Definitely Saracino Pasta Model. I use it for most decorative elements on all my cakes. It is so beautiful to work with and holds it shape well. The walls on my piece were made of Saracino Pasta Model because although my first concern had been that I needed them strong enough to stand on their own without any internal supports I also needed a lot of working time to cut out each individual brick and cobblestone by hand. Saracino modelling paste gave me both – hours of working time without it drying out and then a strong sturdy structure after! I also used the same Pasta model for ALL the furniture and contents of the Library itself.
Q: What movie title best describes your life?
A not so well-known film here by John Singleton- Hustle and Flow….
Q: What’s your best advice in 5 words or less?
Inspiration is all around us.
QUICK FIRE QUESTIONS
Flavour – Chocolate or vanilla? Vanilla- I actually really hate chocolate cake- please don’t kill me…
Plan properly or wing it? For excellence- a perfect blend of both….although my nature is WINGING IT!!!!!
Whilst working – Listen to music or watch tv? Music- all the time- Hip-Hop, African beats- high energy music.
Favourite product – Saracino pasta model or Saracino modelling chocolate? Pasta model.
Delivery – Down a long bumpy road or during a rain storm? Rainstorm – anyday. Cakes and bumps are NOT friends.
Buttercream or ganache? Ganache- ANYDAY, ALL DAY, EVERY DAY!!!!!!
Do you prefer – Baking the cake or decorating the cake? I started loving the bake, now I LOVE decorating!
Mould or handmade? Handmade- absolutely. Mould for convenience only.
Airbrush or paint by hand? Airbrush!
Apron or chef whites? Apron
Straight edge or round? Straight – how sexy is a beautiful straight edge?!!!!
Customer design or free reign? Free reign- too wild to be tamed- although customer can point out direction!
Stay up all night to finish or get up early to finish? ALL NIGHT OWL!!!!
Fruit cake – Yay or Nay? YAY
Your own birthday cake – Make it yourself or have the week off? Week off!!!!!!!!!!!!!!!!!!!!!!!
Tafa has kindly provided us with a few progress shots of the piece being created. Have a look at how the piece was structured and prepare to be amazed!
