figurine - Saracino

AUTUMN WAFER PAPER WEDDIG CAKE

Oct 6, 2021 | Cakes, Wafer Paper

Skill level: INTERMEDIATE

You will need:

Airbrush colour – yellow
Corn flour
Distilled water
Gel colour – orange, yellow
Glycerin
Pasta Model – brown
Ribbon
Wafer paper 0.27mm
Pasta Top – white, yellow
Gold glitter
Ground coffee beans
Boiled water
Powder colour – yellow, orange, brown
Cake gel
Acrylic disk 26cm diameter
Aluminium foil
Ball tools
Brown flower tape
Dresden tool
Dummy 15 x 12.5cm
Dummy 20 x 15cm
Dummy disc 2 x 10cm
Fine sandpaper
Flower picks – small (x2)
Flower wire 20 and 28 gauge
Foam flower pad
Food steamer
Glass bowl 12cm diameter (x2)
Half sphere on wire from Styropor Products
Brushes
Leaf veiner – large
Leaf veiner – medium
Tweezers
Rolling pin
Scissors
Sharp knife
Sharp edge smoother
Template sheet

Step 1

Prepare your dummies and products.

Step 2

Prepare 600g white Pasta Top and 100g yellow Pasta Top (knead each until soft). I used pre-coloured yellow paste but you can also colour white Pasta Top with yellow gel colour. We want to achieve a marbled effect so roll the Pasta Top and place them against each other as shown.

Step 3

Twist the white and yellow paste together as shown in the photo. Limit the number of twists so that the paste does not mix too much. Add a little orange gel colour to a few places.

Step 4

Now pull and twist the paste 3 to 5 times. Not too often otherwise the colours will mix too much.

Step 5

Brush your dummy with cake gel or boiled water. Roll out the marbled Pasta Top to 2 to 3mm thick and a diameter of approximately 50cm.

Step 6

Place the Pasta Top on the dummy and smooth out to the bottom. This doesn’t have to be perfect but there should be no air bubbles between the Pasta Top and the dummy. Trim off any excess paste with a sharp knife and store in an airtight plastic bag.

Step 7

To achieve nice sharp edges take an acrylic disk with a diameter of at least 26 cm and cover with cornflour. Turn your dummy (or cake) upside down on the acrylic disk as shown. Take the Sharp Edge Smoother and work around the dummy until you get a nice smooth result. It is important that you put extra pressure where the cake touches the acrylic disk. This is where the magical sharp edge appears.

Tip: On the Instagram site: “Sharp Edge Smoother” you can find various instructional videos about using the Sharp Edge Smoother made by Carol Smith.

Step 8

When you have finished smoothing, turn the whole thing over again. Carefully remove the acrylic disk. If necessary, you can smooth out small irregularities. You should have sharp edges.

Step 9

Knead the remaining Pasta Top until it becomes a solid colour and cover the 25cm diameter cake drum. Trim excess paste with a sharp knife.

Step 10

Using the solid yellow colour cover a dummy disk of 2cm high and 10cm diameter.

Step 11

Using 450g white and 50g yellow Pasta Top repeat the marbling effect. Roll to a diameter of approximately 40cm. Cover the dummy then repeat previous steps to achieve the sharp edges.

Step 12

Then turn the cake over. Carefully remove the acrylic sheet. If necessary, you can smooth out small irregularities.

Tip: The more often you use the smoother, the faster and easier you can create the Sharp edge effect. So you can practice the technique well on dummies.

Step 13

Take 2 sheets of Saracino 0.27 wafer paper. Colour the wafer paper yellow on both sides with the airbrush colour and airbrush. Work in several thin layers. Allow the airbrush colour to dry thoroughly before applying the next coat. The number of layers added determines the brightness of the colour. If you do not have an airbrush, you can also colour Saracino wafer paper with an alcohol-free conditioner coloured with yellow powder or gel colour.

RECIPE alcohol-free conditioner:

*½ tsp food grade glycerin

* 2tbsp water (distilled preferably)

Mix the two ingredients in a bowl and it is ready to use. You can colour it with Saracino dust or gel colors. You can also use the mix in the airbrush. Mix made with distilled water can be stored for a month in a dark place. It can be stored for 1 day with tap water.

Step 14

Prepare a mould to dry the sunflower later. Take a piece of aluminum foil and fold it to a 12 x 12cm square. Now press the piece of folded aluminum foil into a glass bowl with a 12cm diameter. The size and curvature of the aluminium mould can be adjusted to the size of the flower.

Step 15

Pierce a hole in the center of the aluminium mould. Set aside until needed.

Step 16

Cut 16 small strips of the coloured wafer paper with a width of 1.5cm and length of 6cm. You can cut 3 layers of wafer paper at the same time. Lay the 16 petals on your worksheet.

Step 17

Take a foam flower pad and a Dresden tool. Place a petal on the pad and run your Dresden tool from top to bottom in a smooth motion. Apply light pressure so that the leaf gets a nice upright shape.

Tip: Wafer paper has a smooth side and a textured side. Use the textured side as the top of your leaf. This gives your leaf a more natural look.

Step 18

Cut a 6cm long strip in half into 2 equal 3cm lengths. Then cut strips of 1.5cm wide. Cut out 12 small petals. No petal is the same so we dont need a template. Work the petals as previously described. Set your petals aside for later use.

Step 19

Take a 4cm diameter styrofoam hemisphere on wire (from Stryropor Products).

Step 20

Take 8g of brown Pasta Model and knead gently. Shape the paste into a flat circle with a diameter of 5.5 cm. Place the brown Pasta Model circle on the hemisphere and fix using a small amount of cake gel. Make sure that an equal amount protrudes around the edge. Leave a bulge in the edge.

Step 21

Prepare a 5cm diameter circle of 0.27 wafer paper.

RECIPE wafer paper glue:

Shred a small amount of wafer paper and put in a glass jar. Add a small amount of distilled water and let it sit overnight. Shake everything well and your wafer paper glue is ready to use. It can be stored in the refrigerator for 1 week.

Step 22

Put the flower wire through the center of the wafer paper circle and fix it to the bottom of the hemisphere. Allow to dry well.

Step 23

Using tweezers, pinch small points around the outer edge. Make the points random all around the outside edge.

Step 24

Using a ball tool gently press in the center of the brown Pasta Model. Make a circular motion and leave the paste slightly higher in the centre.

Step 25

Use a small ball tool to add texture to the centre.

Step 26

Apply cake gel over the textured brown paste.

Step 27

Take a small bowl of ground coffee. Dip the flower centre until it is completely covered with ground coffee. Let it dry for a few hours.

Step 28

Using your 16 large yellow petals add wafer paper glue to 1cm at the base. Do not use too much glue as this will melt the wafer paper. Fix four petals at equal centres to the bottom of the flower base. Add another four petals equally.

Step 29

Add all the large petals. Make sure that they are nicely arranged around the flower centre. Insert the flower wire through the aluminium mould and allow to dry for a few hours. Drying time will depend on humidity.

Step 30

Dust the smaller petals using orange powder colour. It should be darker at the wider end.

Step 31

Brush the lower edge of the small petals with wafer paper glue and attach between the large petals and the centre. Arrange the petals nicely around the centre.

Step 32

Cut out a star shape with long points from the wafer paper. Paint with the alcohol-free conditioner that has been coloured with brown powder colour.

Step 33

Fix to the bottom of the flower. Allow to dry.

Step 34

For the leaves we need two different sizes. Print the template at the end of this tutorial or choose your own leaf shape and size. Cut out a template for the leaves from a sheet of paper. Place the template on three layers of 0.27mm wafer paper. Cut out 3 leaves at a time. We need 10 large and 10 small leaves. Cut some extra leaves as spare.

Step 35

For the sunflower leaf cut serrations with small scissors. This can be random. Point the serrations slightly toward the pointed end for a more natural look. Make 3 leaves.

Step 36

Lay out your leaves by variety with the smooth side up. Cut 23 10cm lengths of 28 gauge flower wire. Take a small amount of wafer paper glue.

Step 37

Add wafer paper glue to the end of the wire.

Step 38

Press the flower wire to the centre of the leaf. Press firmly for a few seconds to achieve a good bond.

Step 39

Repeat to add a wire to all of the leaves. Allow to dry for 10 minutes.

Step 40

Mix orange and brown powder colour with clear alcohol to a thin paint. Paint the smooth side of the paper and place the leaf upside down on your work surface. It is best to use a silicone mat so that the leaves do not stick to the surface. Repeat for all leaves. Allow them all to dry until they no longer stick to your fingers. Depending on the humidity this will take between 10 and 30 minutes. Be careful as damp leaves are very fragile.

Step 41

When the leaves no longer stick you can turn them over. Paint the rough side of the leaf with the brown alcohol-free conditioner and dab the leaf with a small amount of cornflower. Press the leaf in a leaf mould for 5 seconds. Open the mould and carefully remove the leaf. Make sure you do not add too much conditioner as it could stick. You should now have a grain in the leaf. Allow to dry well.

Step 42

When the leaves are fully dried brush the edges with a little cake gel. Do not add too much gell or the wafer paper will melt. Dip the edges in the Saracino gold glitter flakes and allow to dry.

Step 43

Add flower tape to all of the leaves.

Step 44

For the sunflower leaf repeat the previous steps but use a larger veiner.

Step 45

When the leaf is completely dry, apply a sparkling effect to the leaf using Saracino pump powder gold glitter.

Step 46

Tape using the brown flower tape.

Step 47

Tape the sunflower stem using the brown flower tape.

Step 48

The wire should be fully taped up to the base of the flower.

Step 49

Add the first leaf to the flower stem.

Step 50

Attach the other two leaves to the flower stem and arrange them. With the other sunflower only the flower stem needs to be taped as it has no leaves.

Step 51

Stack your cake or dummies. Use dowels if you are using real cake. Insert two flower picks into the front of the cake for the sunflowers.

Step 52

Insert the sunflower with leaves into the front flower pick. Cut the base wire to the desired length. If the hole in the flower pick is too big, you can first fill it with a small amount of white Pasta Model. Insert the flower into the flower pick. Cut the second sunflower stem to the desired length and insert into the back flower pick. Make sure that the flowers are facing forward.

Step 53

For the vines take a piece of brown flower tape and twist the tip between thumb and forefinger to a point. Continue twisting to a length of 10cm.

Step 54

Wrap the tape around the handle of a paint brush.

Step 55

Carefully slide off the brush and set aside. Make approximately 9 vines.

Step 56

Using brown flower tape, tape the first autumn leaf to the end of a 20 gauge flower wire.

Step 57

Arrange and attach the leaves to the base wire. Alternate large and small leaves and play with the distance between the leaves. This gives a natural look to your leaf vine. Tape the decorative vines between the leaves randomly. Attach 2 lengths of 20 gauge flower wire together with brown flower tape to achieve the required length for the leaf branch.

Step 58

Twist the leaf branch around your cake and attach it. The leaf branch should start on the base board and finish on the top of the cake.

Step 59

Using 200g of brown Pasta Model. Do not knead before use. Roll the un-kneaded Pasta Model with a rolling pin. Roll to about 3mm thick. We want a rough textured edge to the paste. By rolling the Pasta Model without kneading you get a rough texture at the edge.

Step 60

Sprinkle gold glitter flakes along the edge of the Pasta Model and press gently with your finger.

Step 61

Cut a straight edge. Choose a piece that is visually the most attractive with the most feature and texture.

Step 62

Use a little cake gel to attach to the bottom tier with the straight edge on the board.

Step 63

Take 2 sheets of 0.27mm wafer paper and cut diagonally in half. Add yellow and orange powder colour to clear alcohol to make a thick paint. Paint the wafer paper. Try to provide a nice colour gradient from yellow to orange. Allow to dry for 10 minutes.

Step 64

Gently steam the wafer paper so that it becomes limp and flexible.

Step 65

Use your fingers to give the desired shape on a silicone mat. You need to work quickly at this step. Make sure not to press the limp wafer paper too much as you cannot separate wafer paper when it has stuck together. Create multiple shapes. You should have a minimum 4 pieces but more is always possible. Experiment to get a look you want!

Step 66

Use a little cake gel to attach the wafer paper to the brown part of the bottom layer. Finish the cake drum with a ribbon of your choice.

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RASPBERRY SWISS ROLL CAKE

Sep 2, 2021 | Cakes, Desserts

Author: Mabanuby

FB: Mabanuby

Skill level: INTERMEDIATE

You will need:

Saracino powder colours: pink, purple, yellow, green
Saracino Royal Icing mix

Ingredients for Pate Decor:

80g soft butter
80g icing sugar
60g egg whites
70g plain flour

Ingredients for Swiss Roll Mixture:

200g eggs
100g sugar
150g Saracino Almond flour,
40g plain flour
2g salt
60g almond paste
140g egg whites
70g sugar

Ingredients for Filling:

250g butter
200g condensed milk
60g Le Supreme Raspberry food flavouring paste
250g fresh raspberries
Raspberry jam

Equipment:

Food mixer
Baking paper
Baking film
Silkomart 01 silicone tray
Spatulas
Fine sieve
Bowls of various sizes
Royal icing piping nozzle (Wilton 125 for rose petals and Wilton 352 for leaves)
Round piping nozzle number 2
Royal Icing flower nail
Parchment paper

Step 1

Prepare the ingredients for the pate decor. You will need the butter, icing sugar, egg whites, flour and Saracino powder colours (purple, green, yellow and pink).

Step 2

Combine the butter with the icing sugar until you have a fluffy consistancy.

Step 3

Gradually add the egg whites and the flour alternatively until the mixture is smooth and well blended.

Step 4

Prepare the required design on to a piece of paper.

Step 5

Prepare the silicone swiss roll tin / mould and cut transparent film (it is important the film is suitable for baking) to the same size as the mould.

Step 6

Place the design face up on the silicone swiss roll tray and cover it with the baking film. I am adding two templates which will make two smaller Swiss rolls.

Step 7

Divide the pate decor into 5 equal parts and colour with powder colours : pink, lilac, light green, dark green and yellow.

Step 8

Add a number 2 piping nozzle to a piping bag and fill with the yellow pate decor.

Step 9

Repeat for the lilac colour.

Step 10

Pipe to make the flowers as shown.

Step 11

Using a number 2 nozzle again add light green and dark green to piping bags. Using the dark green pipe small stems and twigs.

Step 12

Pipe some of the larger leaves with light green.

Step 13

Finish the larger leaves with dark green. Place in the refrigerator to cool well.

Step 14

Prepare the ingredients for the Swiss roll mixture: whole eggs, sugar, Saracino almond flour, plain flour, almond paste, egg whites, a pinch of salt.

Step 15

Whisk the eggs and a first part of the sugar in the mixer until light and fluffy.

Step 16

Mix the almond flour and salt well.

Step 17

Using a sieve add the flours to the whipped mixture.

Step 18

Combine gently with a spatula (from top to bottom) without overworking the mixture.

Step 19

Gently combine the almond paste.

Step 20

Whip the egg white until stiff and add the second part of sugar.

Step 21

Gently combine the two mixtures without losing the entrained air.

Step 22

Remove the paper template from uder the baking film sheet. Add the Swiss roll mixture evenly over the painted design. Take care not to damage your design.

Step 23

Using an elbow spatula fill the silicone pan completely evenly taking care not to overwork and lose the air. Place in the oven and bake at approximately 170° for 10 minutes.

Step 24

Once cooked, turn the Swiss roll over onto a baking sheet and allow to cool. Once cold, gently remove the silicone mould.

Step 25

Remove the bakable film.

Step 26

Cut to the length of Swiss roll you would like.

Step 27

Prepare the ingredients for the filling : butter, condensed milk, Saracino Supreme Raspberry food flavouring.

Step 28

Whip the butter in a mixer.

Step 29

Add the condensed milk and continue to whisk until a soft cream is obtained.

Step 30

Add the Supreme Raspberry to give taste and colour. Mix well.

Step 31

Turn the sponge upside down by placing it on parchment paper cut to size and prepare the ingredients for the filling.

Step 32

Spread a very thin layer of raspberry compote.

Step 33

Spread a thick layer of our raspberry flavour cream filling on top of the jam.

Step 34

Add the fresh raspberries on the cream evenly.

Step 35

Using the baking paper roll up the Swiss roll.

Step 36

Finish the roll so that the design is on top and allow to cool in the refrigerator.

Step 37

Use a mixer to prepare the Saracino royal icing in accordance with the instructions on the packaging (just add water and mix).

Step 38

Divide the royal icing into 3 equal parts and colour with Saracino powder colours (pink and green) to obtain light pink, pink and green.

Step 39

Remove the parchment paper from the roll.

Step 40

Use a sharp long bladed knife to trim the ends precisely to highlight the internal filling.

Step 41

Add light pink royal icing to a piping bag that has a petal piping nozzle.

Step 42

Fix a small square of parchment paper to the top of a flower nail. Pipe a cone of royal icing in the centre.

Step 43

Pipe the inner 3 petals and allow to dry.

Step 44

Pipe the second layer of 5 petals and dry.

Step 45

Pipe the final circle of petals and dry. Repeat to create other buds and roses in light and dark pink.

Step 46

Add green royal icing to a piping bag with a leaf nozzle. Add a small amount of royal icing to the top of the Swiss roll as shown.

Step 47

Remove the royal icing flower from the flower nail. Remove the parchment paper.

Step 48

Place the rose on the green royal icing to fix into place.

Step 49

Continue decorating the roll with the other roses and buds following the design created on the sponge.

Step 50

Finish by piping leaves around and between the roses.

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MICE HAVE FUN CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: BEGINNERS

You will need:

Ingredients:
- Saracino Pasta Top white and black
- Saracino Pasta Model white and black
- Saracino white modelling chocolate
- Gel colours orange, light skin and black
- Powder colours black, pink and brown
- Cake gel
- Rejuvenator spirit alcohol
- Boiled cooled water
- Wafer paper 0.6 or 0.27
- Pump powder silver glitter

Equipment:
- Conical dummy or cake diameter 15cm by 10cm
- Drum 25 cm (10 inch)
- Rolling pin
- Sharp knife
- Dresden tool
- Ruler
- Modelling tools
- Cake smoother
- Brushes
- Wood cocktail sticks
- Food processor
- Ribbon

Step 1

Use a conical dummy (or cake) with a lower diameter of 15cm and 10cm at the top and a 25cm diameter drum. If you use a cake, trim so that it is a conical shape.

Step 2

Form a triangular cut out in your cake or dummy so it looks like it has a hole in it.

If you use a real cake cover the cake with ganache.

Step 3

Prepare a small piece of black Pasta Top until smooth and pliable. Roll to your preferred thickness. Add a little cake gel inside the hole and press in the black fondant to line the hole. Use a Dresden tool to press the fondant to the sides and to add shape.

Step 4

Remove the excess paste with a sharp knife.

Step 5

Using 350g of white Pasta Top make a dark orange colour by mixing the orange and light skin tone gel colours. Add as much of the light skin colour as you want to achieve the desired colour of the flower pot. You can also use a different base colour for your flower pot. Knead the paste until smooth and pliable. Roll to your preferred thickness (Saracino Pasta Top can be rolled very thinly and is very stretchy. Perfect for covering large or unusual shaped cakes).

Step 6

Cover your real cake with ganache or the dummy with boiled, cool water or cake gel to help the fondant stick. Place the dummy (or cake) on the cake board.

Step 7

Place the fondant gently over your dummy (or cake). Smooth the top and edges with your hand. Sharp edges are not necessary as it is a rustic flower pot. Gently pull out the folds and smooth down with your hand pressing the paste to the dummy (or cake) until all folds are gone. Trim off the excess fondant with a sharp knife. Keep the cuttings in a sealed bag for later use.

Step 8

Carefully cut out the paste that is covering the hole at the bottom of the dummy with a sharp knife. It can be cut a little roughly.

Step 9

Draw lines with a Dresden tool that start from the edges of the hole. Make the lines random and vary the depth of the lines.

Step 10

To cover the cake drum use a small amount of white Pasta Top and knead it well. Roll out to a thickness of 0.2mm. Cut 5cm wide strips (width is to suit the size of drum you used).

Step 11

Add a little cake gel to the drum. Cover the drum with the white Pasta Top strips. Start at the back and gently pull it around the cake placing it onto the drum. Due to the high elasticity the fondant does not tear. Cut away the excess paste.

Step 12

Using a small amount of white Pasta Top cover the visible part of the drum in the hole of the cake. Add texture with the Dresden tool.

Step 13

For the thick rim of the plant pot use 170g of the dark orange Pasta Top and roll into a thick strip. Roll out the strip to 5mm thick. Don’t roll it out too thin! Cut out a strip of 3cm wide and approximately 50cm long.

Step 14

Apply a little cake gel around the bottom of the cake.

Step 15

Fix the 3cm strip around the bottom of the cake and cut off the excess. This does not have to be super neat as we want it to have a ‘broken’ look.

Step 16

For the mouses body use 250g of white modelling chocolate. Knead until soft. Do not knead for too long as it may become too soft for modelling. Add a little black gel colour while kneading. Weigh 60g and roll to a tear drop shape.

Tip: If the modelling chocolate has become too soft allow it to rest for a while to cool down.

Step 17

Add fur texture with a modelling tool. Mark the paste in various directions to get a random effect. Make sure you work in one direction as this will give the hair structure look.

Step 18

Use a little cake gel to fix the body on top of the cake.

Step 19

Using 5g of black Pasta Model roll into a 5mm thick string. Cut 4 pieces with a weight of 0.5g and roll to a ball shape for the eyes. Allow them to harden.

Step 20

For the head use 40g of grey modelling chocolate and roll to a tear drop shape. Do not hold the modelling chocolate in your hands for too long as it may become too warm and it will be less easy to work with.

Step 21

Make a horizontal cut on the thin end of the teardrop. This will be the mouse’s mouth. Make a 0.5cm vertical cut above this for the nose area.

Step 22

Model the mouth with the Dresden tool. Press the chocolate down in the middle and press out to the sides. Press the bottom of the mouth in a little bit. Shape the front of the muzzle.

Step 23

Shape the nose with the narrow end of the Dresden tool. Insert the tool either side of the vertical cut and gently pull up slightly. This gives volume to the nose.

Step 24

Form a socket of 5mm diameter for the eyes on either side of the head with the ball tool.

Step 25

Use a little cake gel to fix the eyes into each socket.

Step 26

Roll a thin strip with pointed ends out of grey modelling chocolate. Cut a length of 1cm from each end for the eyelids.

Step 27

Make sure that both ends are pointed. Fix the eyelids below and above each eye.

Step 28

Using your Dresden tool blend and shape the face and eyelids.

Step 29

Add the fur texture to the head. Make sure to work back from the front of the muzzle. Again, do not hold for too long otherwise it may become too warm and deform. If it is too soft to work with place aside to allow to cool.

Step 30

For the teeth cut a 3 x 3mm square of white Pasta Model. Cut off the corners and press a line in the middle with your knife. Fix the teeth using a little cake gel.

Step 31

Attach the head to the body looking down. To fix you can use cake gel with a cocktail stick.

Step 32

For the feet take 4g of grey modelling chocolate and divide into 4 equal pieces. Roll one piece into a ball and press flat with your finger. Cut 4 notches on the front of the flat circle with a sharp knife. Shape the toes. Press two horizontal lines into the toes with the back of your knife. This allows you to shape them more naturally. Repeat these steps until you have four feet.

Step 33

Fix a foot to the body either side of the head. Blend to the body with a modelling tool. For the left back leg use 2.5g of grey modelling chocolate and roll to a long oval shape. Fix to the left back of the body. Fix the paw to the leg and add fur texture. Make sure that the leg is well blended into the body and foot. Repeat for the right back leg.

Step 34

For the ears use 3g of grey modelling chocolate. Divide into two equal pieces and flatten with your finger into a circle with a diameter of 2cm. The circles should be a little thicker in the centre and thin around the outside.

Step 35

Using your Dresden tool make a small hole in the head of the mouse.

Step 36

Fix the ear into the hole. Press with the Dresden tool to blend the ear to the head.

Step 37

Fix the other ear. Your first mouse is now ready.

Step 38

For the second mouse, repeat step 20 and place the body upright on the drum. Add a cocktail stick for fixing the head.

TIP: If you want the models to be fully edible you can use uncooked spaghetti or no skewer at all.

Step 39

Make a head following the steps from the first mouse. Attach the head looking upwards. You can add a little modelling chocolate to the neck for extra reinforcement and blend. Add the fur texture.

Step 40

Add ears as we did for the first mouse.

Step 41

For a front leg use 1.75g of grey modelling chocolate. Roll to a 2cm long sausage shape. Make a foot as we did for mouse 1. Add fur texture.

Step 42

Fix the foot to the leg. Fix the paw to the flower pot and fix the arm to the body of the mouse. Use a small amount of cake gel to fix. Repeat for the second front leg.

Step 43

For the back legs use 2.5g of grey modelling chocolate and shape to a long oval shape. Fix to the side of the body and fix a foot. Add fur texture and blend all joints. Repeat for the other back leg.

Step 44

For the tail roll 2g of grey modelling chocolate thinly to a length of 10cm. Give the tail an “S” shape and set aside to harden. Fix to the mouse.

TIP: You can also put the tail up in the air. As modelling chocolate is hard when cold, you can model the tail upright. Let your own creativity run free.

Step 45

Mix a small amount of black powder colour with clear alcohol to create a weak watered paint. Use a brush to paint the mouse fur. We want the paint to run into the grooves of the fur as this creates nice colour and shades.

Step 46

Using a soft brush and pink powder colour dust the toes, tail, ears and cheeks.

TIP: Cover the area around the part to be dusted with a tissue. This way you prevent other parts of your model being coloured incorrectly.

Step 47

For the eyes roll a small ball of white Pasta Model and press flat on your fingertip. Cut into four. Roll small balls and fix to the eyes.

Step 48

Paint the eyes with Liquid Shiny.

TIP: Clean the brush with clear alcohol.

Step 49

Take one sheet of 0.60mm wafer paper (or two sheets of 0.27mm) and tear into small pieces. Place the pieces in a food processor or blender. Blend until it is in very small pieces.

Step 50

Add Pump Powder silver glitter to give a sparkling effect.

Step 51

Add a thin layer of cake gel to the top of the flower pot, the top of the rim and the cake drum.

Step 52

For the snow effect sprinkle the chopped wafer paper over the parts that are covered with cake gel.

Step 53

To highlight the hole mix brown powder colour with a small amount of clear alcohol. Make sure your brush semi dry and paint the shadow and shading.

TIP: Are the dust highlights too harsh or too clear? Gently wipe with a damp tissue over the part that you want to blend.

Step 54

Finally, finish your drum with a ribbon of your choice.

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FOREST FRIENDS CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: GABRIELA DOROGHY

FB: Gabriela Doroghy

Skill level: BEGINNERS

You will need:

Saracino Pasta Model (light skin tone, white, black, brown, orange and red)
Saracino Pasta Top (white)
Saracino dust colours (yellow, orange, black, brown and light gold)
Saracino gel colours (light green and green)
Saracino cake gel
Saracino Liquid Shiny glaze
Dummy or cake (20cm/15cm)
Mat
Cake board (30 cm dia.)
Rolling pin
Smoother
Scalpel
Knife
Scissors
Dresden tool
Ball tool
Aluminium foil
Cling film
Brushes
Clear alcohol
Paper towel
Baby wipes
Cornflour
Cocktail sticks
Wire cutter
Whisk
Bowls

Step 1

For the body of the fox we will need 55g of orange Pasta Model, knead it well and roll a ball. With the palms of the hands roll the paste into a cone shape. Insert a cocktail stick and cut to length.

Step 2

Roll out white Pasta Model and cut out a teardrop shape with a cutter.

Step 3

Using your fingers lengthen it a little and glue it onto the body.

Step 4

For the back legs we need 2 x 5g orange Pasta Model. Roll into two balls, flatten them and with your Dresden tool give them the shape shown. For the back leg paws use 2 x 1.5g black Pasta Model rolled into two small balls. For the front legs we need 2 x 4g of orange Pasta Model. Roll it into two sausage shapes of the same length with one end thinner. For the front leg paws use 2 x 4.8g of black Pasta Model rolled into two balls.

Step 5

For the front leg paws roll the black Pasta Model into a sausage shape then bend to form the feet. Fix each foot to the orange legs.

Step 6

Attach the back legs and feet onto the body. Use your Dresden tool to add grooves for the toes.

Step 7

Attach the front legs. Make toes as previous.

Step 8

For the tail we need 16g orange Pasta Model. Roll it into a sausage shape with one end thinner. Roll white Pasta Model. Using a scalpel cut a small piece of paste and cut one edge with a zig-zag outline as shown.

Step 9

Glue the white patch to the tail. Attach the tail to the body.

Step 10

For the head roll a 60g ball of orange Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead.

Step 11

The head shape should look like this.

Step 12

Use your fingers to shape the cheeks and chin.

Step 13

Roll a piece of white Pasta Model. Using a scalpel cut the shape shown.

Step 14

Glue the face onto the head. Do not add glue to the end of the cheeks as we want these to protrude.

Step 15

Using a ball tool create the eye sockets.

Step 16

For the nose and eyes roll three small balls of black Pasta Model. Using a modelling tool flatten the eyes. Fix to the face as shown.

Step 17

Roll a thin piece of black Pasta Model then cut in half to form the eyebrows. Glue them onto the forehead.

Step 18

Using a Dresden tool, form the mouth.

Step 19

Shape the mouth to give a cute look. Add the line between mouth and nose.

Step 20

Using a pair of scissors cut the cheek fur.

Step 21

Roll two white small balls and add them to the eyes.

Step 22

For the ears we need 2 x 2g black Pasta Model and 2 x 1g orange Pasta Model. Form teardrop shapes and flatten. Glue them together. Cut them to the size needed.

Step 23

Fix them to the top of the head.

Step 24

Roll four thin strands of orange paste. Glue them together to form a tuft of hair.

Step 25

Use a little cake gel to fix to the top of the head.

Step 26

Use a small piece of orange paste to form the tongue. Insert into the mouth and with the Dresden tool give it the right shape.

Step 27

Dust the head with a soft brush and orange powder colour.

Step 28

Dust the face, tail and body with orange powder colour.

Step 29

For the body of the racoon we need 40g grey Pasta Model. Knead it well and form a ball. With the palms of our hands roll into a cone shape. Insert a cocktail stick and cut to length if required.

Step 30

Roll white Pasta Model and cut a teardrop shape with a cutter. Use your fingers to lengthen a little and glue it onto the body.

Step 31

For the back legs we need 2 x 4.5g of grey Pasta Model. Roll into two balls, flatten them and bend to form the feet.

Step 32

Using a modelling tool shape the paw.

Step 33

For the arms we need 2 x 2g grey Pasta Model. Roll into two sausage shapes of the same length and with a scalpel cut the paste to form the fingers. Add shape to the fingers.

Step 34

Fix the legs and arms to the body.

Step 35

For the head roll a 50g ball of grey Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead shape. With your fingers shape the cheeks and chin.

Step 36

For the eyes roll white and black Pasta Model thinly. Using a scalpel, cut the shapes shown. We need two mirrored pieces for the two eyes.

Step 37

Fix the black part onto the white. Fix to the head but leave the outside cheek edges without glue and protruding as we did for the fox.

Step 38

Using scissors cut the cheek fur as shown.

Step 39

For the nose area use 4g white Pasta Model and with your fingers shape it and fix to the face. Roll a small piece of black paste to a ball and fix for the nose.

Step 40

Using a Dresden tool press and shape the mouth.

Step 41

Using a ball tool create the eye sockets. For the eyes roll two small balls of black paste and fix them into the eye sockets. Flatten them and add two small white balls.

Step 42

For the ears we need 2 x 1.5g grey paste and 2 x 1g black paste. Form to teardrop shapes.

Step 43

Fix the black to the grey. Cut them to the size that is needed for the ears.

Step 44

Fix to the top of the head.

Step 45

Using grey paste add a tuft of hair to the head as we did with the fox.

Step 46

Fix the head to the body. Add four balls of black paste to each foot to look like a paw.

Step 47

For the tail we need 14g grey Pasta Model. Roll to a sausage shape with one end thinner. Roll some black paste thinly and cut into thin strips.

Step 48

Fix the strips around the tail. Fix the tail to the body.

Step 49

Add a pink tongue. Roll a thin strand of white paste and add it to the ears as shown. Using a thin brush and white gel colour paint a thin line around the eyes.

Step 50

Dust the face and body with black powder colour.

Step 51

For the hedgehog’s body we need 85g light skin tone Pasta Model. Knead it well and roll a ball. With a little finger shape the body as shown.

Step 52

Using your thumb shape the head and form the snout. Press an indent where the eyes will be.

Step 53

Use a ball tool to form the eye sockets. For the eyes and nose roll black paste to form three small balls. Fix to the face. Use a Dresden tool to form and shape the mouth.

Step 54

Add eyebrows. For the arms we need 2 x 2.2g of light skin tone Pasta Model. For the feet we need 2 x 2.5g light skin tone paste.

Step 55

Using a scalpel cut the paste to form the hand and fingers to the arms. Use a modelling tool to form the toes on the legs.

Step 56

Fix the arms and legs to the body. Add white dots to the eyes. Add a black tongue. Roll brown Pasta Model into small cone shapes to form the needles.

Step 57

Start adding them from the top to the bottom. You will need patience with this step.

Step 58

For the ears we need 0.3g light skin tone paste. Roll into two small balls, flatten slightly and fix to the head. Use a small ball tool to press and form the ears.

Step 59

Roll eight small brown balls and fix to the feet to look like paws. If required add more needles to the forehead. Dust the face and body with brown powder colour.

Step 60

For the largest mushroom we need 12g of white Pasta Model. Knead well and form a ball. Roll out to shape the stalk. For the mushroom cap we need 9g white paste and 9.6g red paste. Knead and use your fingers to flatten and form one red circle and one white circle.

Step 61

Place the white circle on the red to form the cap. Press the center with a ball tool.

Step 62

Use a knife to add a mushroom texture on the underside of the cap.

Step 63

Turn the cap over and shape to look like this. Fix the cap onto the stalk.

Step 64

Roll white Pasta Model thinly. Cut out different sized circles. Use a little water to fix randomly to the cap.

Step 65

Make as many mushrooms as you want in different sizes. Dust the mushrooms with brown powder colour.

Step 66

For a shiny look glaze the cap using Liquid Shiny.

Step 67

Prepare the ingredients for the moss: 1 egg at room temperature, 25g flour, 5g baking powder, 12g sugar, 30g honey.

Step 68

In a mixing bowl combine the egg and sugar. Whisk until light and fluffy, add honey and whisk again.

Step 69

Add green gel colour and whisk again.

Step 70

Use a sieve to add the flour and baking powder and gently mix it with a spatula. Fill the silicon cups to about 1/3 full. Microwave the cups for approximately 55 seconds and it should look as shown. Allow to cool completely then remove from the mould.

Step 71

Cover the top of your cake top using white Pasta Top that has been coloured with a little brown gel colour. Although Pasta Top can be rolled very thinly we dont want that in this case. Do not roll the paste too thin as we need to add texture and pattern. With a Dresden tool create circles on top of the cake.

Step 72

Use a small piece of scrunched up aluminium foil to add texture.

Step 73

Use the Dresden tool to add lines so it looks like the tree was recently cut. Start from the centre and work outwards.

Step 74

Using Pasta Top roll long, thin sausage shapes. Fix each one to the side of the cake using cake gel. The pieces should be touching each other to leave no gaps.

Step 75

Use the Dresden tool to add pattern and texture. With the flat end of the Dresden tool shape a realistic “hole” as you would see in tree bark. Continue around the cake adding random pattern.

Step 76

Use the silver foil to add more texture.

Step 77

Once the side of the dummy is fully covered we add some deeper lines on top as shown.

Step 78

Cover the cake board with cling film to keep it clean as this part can be messy. Using a soft brush dust the top of the cake with brown, orange and yellow powder colours. Also add some black powder in areas.

Step 79

Using a bigger brush and clear alcohol paint the top of the cake using a circular movement.

Step 80

Using a soft brush dust the side of the cake using green, black, orange and brown powder colours. As with the top use a bigger brush and clear alcohol to paint the side of the cake.

Step 81

When finished dusting remove the cling film. Clean the cake board and allow all to dry. If yours is a real cake use kitchen towel and clear alcohol to clean excess powder. If the cake is a dummy we can use baby wipes. We want the top of the cake to be a lighter colour than the bark. Clean the excess powder from the side of the cake.

Step 82

Using a soft brush and Saracino light gold colour powder dust the top and side of the cake.

Step 83

Crumble the moss sponge into random pieces. Using a flat brush apply cake gel to the cake board and add the edible moss. Continue to add more edible moss until the cake board is fully covered.

Step 84

The cake is ready. Now we can add the mushrooms and the cute animals we modelled previously.

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VALENTINE’S CAKE POPS TUTORIAL

Jan 19, 2021 | Cakes, Desserts, Modelling

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: INTERMEDIATE

Chocolate tempering:

White Chocolate:

Heating to 40-45 degrees, cooling to 24-25 degrees, final temperature 27-28 degrees.

Milk chocolate:

Heating to: 40-45 degrees, cooling to 27-28 degrees, final temperature 30-31 degrees.

Dark chocolate:

Heating to: 45-50 degrees, cooling to 28-29 degrees, final temperature 31-32 degrees.

You will need:

INGREDIENTS:

Saracino Chocolate drops white 250g
Saracino Food Flavouring Pistachio
Saracino Pasta Model Pink
Saracino Pasta Model White
Saracino Dust powder Pink
Saracino Gel color Pink
Saracino Gel color Black
Saracino Cakegel
Plain cupcake mix, butter and eggs
Sprinkles

EQUIPMENT:

Silicone popsicle mini ice cream mould (Silikomart)
Popsicle sticks
Food thermometer
Pan with a thick base
Heatproof glass bowl
Marble or natural stone slab for chocolate tempering
Spoon
Pallet knife
Brush
Pastry bag
Rolling pin
Dresden tool
Knife
Ball tool
Round cutter diameter 45mm
Leaf cutter 20 x 25mm

Step 1

Using the Bain Marie technique melt the Saracino chocolate drops. Make sure everything is melted and has a temperature between 40 and 45 degrees. Check the temperature of the chocolate with a food thermometer. Pay attention! The temperature rises quickly. The bottom of the bowl should not touch the hot water. Make sure that no water gets into the chocolate.

Step 2

Now temper the melted chocolate. In this case, you are going to reduce the temperature of the melted white chocolate to 24 to 25 degrees. Do this by working with a pallet knife on a marble or natural stone surface. Use a food thermometer to check the temperature. When you have reached the temperature of 24 to 25 degrees, you heat the chocolate again to 27 to 28 degrees back in the bowl over the water. Pay attention! Tablating or tempering is a cooking technique in which melted chocolate is cooled back, so that crystals are formed in a certain way, which gives the chocolate a structure. This structure is obtained by heating the chocolate above 30°C, causing three of the four crystals to melt. Work meticulously with the temperatures for the best end result. This tutorial includes an overview of the temperatures for tempering white, milk and dark chocolate.

Step 3

Take your silicone ice pop mould and pour a heaped tablespoon of melted chocolate into it. Turn the mould around in a controlled manner so that the chocolate runs along the edges of the mould.

Step 4

Make sure all sides of the mould are covered with chocolate to the edges.

Step 5

Repeat steps 3 and 4 for each section of the mould. For a nicer end result it is better to fill each part separately with chocolate. If you want the chocolate base to be a bit thicker, repeat steps 3 and 4 again for all 4 ice pop shapes.

Step 6

Remove excess chocolate with a pallet knife. Make sure the top edge is nice and smooth.

Step 7

Let the chocolate set in the mould at room temperature.

Step 8

Bake pistachio cupcakes. Make cupcake batter according to the recipe. Add the Saracino pistachio flavouring in proportion to the batter. Bake the cupcakes. Let them cool and crumble 3 cupcakes into a bowl. For 4 cake pop ice creams, take 3 cupcakes made of 35g batter each.

Finely chop pistachio nuts as desired and mix with the crumbs.

Tip: You can play with the flavours. Saracino have 15 to choose from!

Step 9

To achieve a nice workable filling, add 1 tablespoon of Italian Meringue Buttercream or white ganache to the pistachio crumbs. Knead everything well together and divide into 4 equal portions.

Step 10

Using a spoon, gently press the cake mixture into the mould.

Step 11

Carefully slide the sticks into the cake pop through the hole in the mould.

Step 12

Make sure the cake is not above the top surface of the mould and that the top of the cake pop is as smooth as possible.

Step 13

Temper a small amount of white chocolate and cover the top. Smooth with a palette knife and remove any excess chocolate.

Step 14

Let the chocolate set at room temperature.

Step 15

When everything is set, remove the cake pop ice creams from the silicone mould.

TIP: You can put the mould in the freezer for 5 minutes before removing the cake pops.

Step 16

Take a 20 x 25 mm leaf cutter and cut out the shape for the forehead. Use a sharp knife to form the side hair. Keep these cut-out parts.

Step 17

Shorten the area for the nose by a few millimetres. Take 30g of white Pasta Model. Roll out to 2mm thick and cut out a circle with the cutter and stick the pink part on top with cake gel.

Step 18

Use the pink drop shapes previously cut out to make ears. Roll out a small amount of white Pasta Model thinly and cut out two drop shapes with the leaf cutter. Stick them on the pink part and round off the bottom. Also use the leaf cutter for this. Using your ball tool make two indents in the head where the eyes will be

Step 19

Colour a small amount of white Pasta Model with the black gel colour. Roll two oval balls of 3mm in size for the eyes and one oval ball of 5mm for the nose. Place on the face. Use cake gel to fix.

TIP: You can also use the pre-coloured Pasta Model Black.

Step 20

Dust the tips of the ears and the top of the head with the pink dust powder.

Step 21

For the tail take 10g of pink Pasta Model and roll into a sausage shape. Cut into 2 equal parts. Repeat this step with 10g of white Pasta Model. Stick a pink and white part together with cake gel to form a tail. Leave the white end part a little bit thicker. Use the Dresden tool to add texture to the tail.

Step 22

Dust the middle part of the cake pop ice cream with pink dust powder. Dust so darker in the middle getting lighter outwards.

Step 23

Attach the head and tail to the cake pop ice cream with cake gel. Do not use too much cake gel! You can also attach the parts with melted chocolate.

Step 24

For the heart you will need a small ball of pink Pasta Model. Flatten with your finger and form a notch on one side with a Dresden tool. With your fingers make a point on the other side. Dust the top with pink dust powder.

Step 25

To decorate your cake pop ice cream with chocolate, melt a small amount of white chocolate. While heating, add pink dust powder until you reach the desired colour. Temper the chocolate as shown previously.

Put the chocolate into a piping bag with a small piping nozzle. Pipe lines over the bottom part of the cake pops. Decorate immediately with sprinkles.

Step 26

Vary with different looks. Use your imagination!

Use colours you want to achieve the look you love.

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