BABY COLOURS SPLASH TUTORIAL

BABY COLOURS SPLASH TUTORIAL

Jul 6, 2021 | Cakes, Modelling

Author: Claire Ds

FB: Claire Ds Creations

Skill level: BEGINNERS

You will need:

INGREDIENTS:

  • 130g Pasta Model light skin
  • 20g Pasta Model white
  • 30g Pasta Model green
  • 5g Pasta Model black
  • 20g Pasta Model red
  • 20g Pasta Model yellow
  • 10g Pasta Model blue
  • 10g Pasta Model brown
  • Powder colour pink and brown
  • Liquid Shiny

EQUIPMENT:

  • Dresden modelling tool
  • Fine brush and blush brush
  • Small rolling pin
  • Small and large ball tools
  • A cutter or scalpel
  • Circle cutter 2.5/1.3/1/0.6cm
  • Wood skewer
  • 4cm polystyrene ball

Step 1

Head: Weigh 65g of light skin modelling paste and prepare a polystyrene ball 4cm in diameter.

Step 2

Roll the light skin paste into a ball. Push the polystyrene ball into the paste and fully cover. Smooth any joints. Using your finger or a small rolling pin make a dent across the eye line.

Step 3

Push with your finger to create the tip of the nose.

Step 4

With the Dresden tool form the curve of the nose.

Step 5

With a ball tool, mark the corners of the lips.

Step 6

Connect the two dots with the Dresden tool forming a smile.

Step 7

With a ball tool, hollow out the underside of the lip to form the chin.

Step 8

Using a circular cutter 1.3cm diameter mark the eyes.

Step 9

With a ball tool, press to form eye sockets.

Step 10

Cut out two thick circles of white Pasta Model using a 1.3cm diameter circle cutter.

Step 11

Place the white circles to the eye sockets and press them in with the Dresden tool.

Step 12

Use the Dresden tool to shape the eyelid.

Step 13

Roll the green Pasta Model thinly and cut out 2 circles with a 1cm diameter cutter.

Step 14

Place the green circles to create the iris of the eyes. Cut the excess with a sharp knife.

Step 15

Roll black Pasta Model thinly and cut two circles with a 0.6cm diameter cutter.

Step 16

Add the black circles to the eyes. Using black Pasta Model roll a very fine sausage shape for the eyeliner on the edge of the eye lid.

Step 17

Fix the eye liner. Using white Pasta Model roll two very small balls to create the light points of the eyes.

Step 18

Using white Pasta Model roll a very thin sausage shape. 

Step 19

Add the thin white line to the eye for highlight. With a sharp knife make small notches for more realism and dimension.

Step 20

For the ears take a few grams of light skin Pasta Model. Roll a small ball and cut in half to create each ear.

Step 21

Use a little glue to fix the ears each side of the face in the same alignment as the nose.

Step 22

Prepare a fine brush with the pink and brown powder colours and a clear alcohol for diluting.

Step 23

Dilute brown powder colour in a little clear alcohol (I use the lid). Paint two thin lines for the eyebrows.

Step 24

Use a soft brush and pink powder colour to dust the cheeks, nose and lips.

Step 25

Using the fine brush paint small brown dots for freckles.

Step 26

Paint the eyes with liquid shiny to make them shine.

Step 27

BODY: Take 35g of light skin Pasts Model and roll a pear shape with your hands.

Step 28

Use your thumbs or fingers to press the sides of the wide part of the pear for the leg locations.

Step 29

Model and shape the top of the pear gently with your fingers to form the baby’s body. Insert a wooden skewer through the centre. Cut flush at the bottom and leave 2cm at the neck to fix the head.

Step 30

For the nappy roll white Pasta Model thinly to approximately 2cm x 5cm. Use the stitching tool to mark around the nappy.

Step 31

Use a 2.5cm diameter circle cutter to cut two half circles from the nappy.

Step 32

Fix the nappy to the body using a little water if required. Repeat the nappy steps to make the back.

Step 33

For the legs roll a sausage shape using 20g of light skin Pasta Model. Cut at an angle in the middle to create two legs.

Step 34

Use the Dresden tool to bend the leg and shape the knee area. Fix the legs to the body using a little water if required.

Step 35

For the arms use 6g of light skin Pasta Model to roll two sausages. Use your finger in the middle of each sausage to create the bend of the elbow area.

Step 36

Apply a little water to the shoulder area.

 

Step 37

Attach the two arms.

Step 38

Create a hole in the head but don’t fix it yet. 

Step 39

Prepare the yellow, green, blue and red Pasta Model.

Step 40

Roll the paste and use a craft knife to cut out ink spots. Alternatively use a cloud-shaped cookie cutter.

Step 41

Use white Pasta Top to cover the board. Place the coloured spots onto the board.

Step 42

Form a hollow in the centre with your fingers or a ball tool and place the baby’s body. Roll small sausage shapes of green paste to create splashes.

Step 43

Fix the green spalshes. With a few grams of light skin Pasta Model roll a small pear shapes. Flatten slightly to create the baby’s little feet.

Step 44

Fix the feet to the legs using a little glue if required.

 

Step 45

Using light skin modelling paste roll 10 balls for the toes. Each ball should be slightly smaller than the one next to it for each foot.

Step 46

Fix the 10 toes using a little glue.

Step 47

Using pink and light skin powder colour mix with a soft brush and dust the baby’s body.

 

Step 48

Place the baby’s head on the wooden skewer using a little glue. Roll a few strands of brown Pasta Model for the hair.

Step 49

Apply a little water to the top of the head and fix the strands of the baby’s hair.

Step 50

Prepare green, red, blue and yellow powder colours on a piece of kitchen paper.

Step 51

Dust the paint splashes to give more dimension.

Step 52

Paint the splashes with the Liquid Shiny. Your model is now ready to place on the cake.

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RAIBOW UNICORN GIRL

RAIBOW UNICORN GIRL

Jul 6, 2021 | Cakes, Modelling

Author: Barbara Luraschi

FB: SWEET JANIS

Skill level: BEGINNERS

You will need:

  • Saracino white Pasta Top 500g
  • Saracino Pasta Model:
    • white 100g
    • light green 100g
    • pink 100g
    • orange 100g
    • yellow 100g
    • tiffany 100g
    • fuschia 100g
    • violet 100g
    • black 10g
    • light skin 15g
  • Saracino gold powder
  • Cake 15cm diameter x 13cm tall
  • Cake board 20cm diameter x 2.5cm tall
  • Saracino Cake Gel
  • 3cm circle cutter
  • Ball tool
  • Modelling tools
  • Rolling pin
  • Brushes
  • Clear alcohol
  • Cloud cutter
  • Foam mat
  • Exacto knife and Dresden tool
  • Silicone brush
  • Piping nozzles #3 #2
  • Saracino dust colours: light blue, brown and pink
  • Small oval cutter
  • DOWNLOAD THE PICTURE HERE

Step 1

Cover the cake and the board using white fondant Pasta Top.

Step 2

Roll out some pink modelling paste quite thin. Cut some circles using the circle cutter.

Step 3

Place the circles on a foam mat and thin the edges using the ball tool, pressing half on the edge of the circle and half on the mat.

Step 4

Repeat for each circle and fold them like an “S” shape as in the picture. Leave them dry on the mat for few minutes before positioning them on the board.

Step 5

Take one “petal” ruffle and stick to the side of the board, starting from the top, placing the other above slightly to the left. I used 4 petal ruffles of each colour. Use Saracino cake gel to help it stick.

Step 6

Prepare the other petal ruffles in different colours. Fix next to the one previosly fixed.

Step 7

Repeat with all the colours keeping to the same sequence as you work around the board.

Step 8

Cover the entire side of the board as in the picture.

Step 9

Roll a 5g sausage shape of white Pasta Model. Use your fingers to shape the ankle and flatten the end for the foot.

Step 10

Download the picture HERE. Position the leg on the template to check you have the correct size. Model the other leg using the template as a guide. Use a sharp tool to mark the slipper outline.

Step 11

Roll approximately 20g of white Pasta Model thickly and cut a cloud using the “cloud” cutter.

Step 12

Make another cloud and fix them on the bottom of the cake side. Use a little cake gel to help them stick.

Step 13

Position the legs we made previously on the clouds as shown.

Step 14

Roll approximately 7g of white Pasta Model into a teardrop shape. Use the template as a size guide.

Step 15

Position and fix the body onto the cake following the design of the template.

Step 16

For the skirt roll approximately 5g of white Pasta Model thinly and cut a strip. Fold it as shown in the picture to make the pleats.

Step 17

Position and attach the skirt to the body.

Step 18

For the flowers on the dress roll a small amount of tiffany Pasta Model and cut a small strip.

Step 19

Roll and fold the strip to make a small rose.

Step 20

Make 3 flowers and fix them at the bottom of the skirt.

Step 21

Repeat the same with different colours and continue until you decorate the entire bottom of the skirt.

Step 22

Roll 5g of white Pasta Model and cut another strip. Fold it as you did before to make pleats and position it as a “second layer” over the first one and above the roses.

Step 23

Roll a 6g ball of light skin Pasta Model using the template as a guide for the size needed.

 

Step 24

Flatten the ball slightly and using your fingers start to shape the eye sockets and the nose.

Step 25

Use a silicone tool to mark the 2 points at the end of the mouth as shown.

Step 26

Mark a line between the 2 points with the modelling tool and cut it using the craft knife.

Step 27

Mark the upper and the bottom lips using the Dresden tool. Push the paste towards the mouth for the upper lip and just mark the shape of the lower lip.

Step 28

Smooth around the lips using the silicone tool.

Step 29

Make the eye sockets using a small ball tool.

Step 30

Fill the eye sockets with 2 small balls of white Pasta Model.

Step 31

Paint the eyes: use light blue colour for the iris. Using the end of the number 3 piping nozzle cut 2 small circles of black Pasta Model and fix them in the center. Add 2 small dots of white Pasta Model for the highlights. Roll 2 small lines of black paste for the eye liner and fix. Using brown colour paint the eyelashes and eyebrows. Dust the  cheeks and lips using pink powder.

Step 32

Roll a sausage of about 5g of light skin Pasta Model and pinch in the middle to shape the neck.

Step 33

Position the neck on the body and cut to the right shoulder width. Fix using cake gel. Use the silicone tool to shape the neck. Position the face using cake gel to help it stick.

Step 34

For the arms roll a small sausage of light skin Pasta Model (about 1g) and cut in half.

Step 35

Flatten the hand end and cut out the thumb shape.

Step 36

Bend the hands and fix them in place as shown.

Step 37

For the bow roll a small amount of white Pasta Model and cut 2 oval shapes.

Step 38

Fold them joining the ends and position them on the dress. Add 2 strips of white paste for the ribbon.

Step 39

For the hair cut strips of yellow paste. They should be different sizes and different shapes. Fix them on the head.

Step 40

Continue until you cover the entire head. Use smaller strips for the fringe.

Step 41

For the unicorn horn roll 2 small cylinders of white paste to a point at the end.

Step 42

Twist them together as shown.

Step 43

Fix the unicorn horn on the head and add 3 small flowers (made the same as the flowers on the dress).

Step 44

Dilute some Saracino gold powder with clear alcohol.

Step 45

Paint the bow, the unicorn horn and the slipper with the gold colour.

Step 46

Using a large flat brush paint the top edge and around the bottom of the cake with the gold colour.

Step 47

Make some coloured petal ruffles in the same way you made the ones for decorating the board.

Step 48

Make 2 decorations by fixing the petal ruffles together. Fix them to the top of the cake on the right hand side. Your cake is done!

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COLOURFUL FOREST CAKE

COLOURFUL FOREST CAKE

Jul 6, 2021 | Cakes, Modelling

Author: Valentina Bres

FB: Rêves et Gâteaux

Skill level: BEGINNERS

You will need:

  • Pasta Top
  • Pasta Model
  • Pasta Bouquet
  • Wafer paper
  • Isomalt
  • Almond powder
  • Cake Gel Glue
  • Powder colours: yellow, green, brown, blue
  • Gel colours: red, blue, green, brown

Step 1

Cover a 15cm diameter x 14cm high tier and a 10cm diameter x 10cm high tier with white Pasta Top.

Step 2

Paint the cake with a brush, sponge or airbrush in shades of brown and meadow green.

Step 3

For the bark, colour 100g of Pasta Top in shades of light brown and dark brown.

Step 4

Roll the two brown pastes and a white paste to elongated sausage shapes and position side by side.

Step 5

Mix the colors until you get a beautiful, well-marked marbling.

Step 6

Roll out the sugar paste to a thickness of 3mm.

Step 7

Cut out a 50x14cm rectangle. I worked in two parts of 25x14cm to make it easier.

Step 8

Apply a thin layer of Cake Gel or other edible glue with a brush. Optionally you can mix CMC with water to make your own glue.

Step 9

You will need 0.27 Saracino wafer paper sheets.

Step 10

With a wafer paper sheet cover the strip of sugar paste. Be careful to put the rough side of the sheet facing up with the smooth side against the paste. Roll out in all directions.

Step 11

As you roll the wafer paper will tear and you will get a wood bark effect. Continue to roll to exaggerate the cracks and get the look you want to achieve.

Step 12

Using Saracino powder colours and a soft flat brush dust the cracks in shades of brown and green. The goal is to create a wood bark effect.

Step 13

You can exaggerate the cracks and give a slight 3D look by lifting with a scalpel blade.

Step 14

Emphasize the cracks with a darker shade of color.

Step 15

Trim the edges to return to the 50cmx14cm strip we had at the beginning.

Step 16

Cut into strips approximately 4cm wide.

Step 17

Roughly tear the top of the strips to a length of 2 – 3cm.

Step 18

Using dark brown powdercolour, dust the edges of the strips. Glue the strips to the cake using Cake Gel.

Step 19

Prepare a small sponge cake with: 15g Saracino almond flour, 15g white flour, 15g sugar, 50g egg white and a little yellow and green powder colours.

Step 20

Whisk the egg whites. Mix them to the rest of the ingredients. Microwave for approximatelty 3 – 5 minutes.

Step 21

Allow the sponge to cool.

Step 22

Crumble the sponge cake.

Step 23

Fix the cake pieces onto the main cake using Cake Gel.

 

Step 24

For the grass effect. Use a coffee grinder or blender to mix some Saracino almond flour with yellow and green powder colours.

Step 25

Use this mixture to complete the “grass” look on the cake. Fix using a thin layer of Cake Gel.

Step 26

For the mushrooms colour small amounts of Pasta Model with light brown, blue and red gel.

Step 27

For the mushroom stems use the light brown coloured paste. First roll a ball and use your fingers to roll into a tear drop shape.

Step 28

We will need three stems like this one. Make each of them slightly different size and shape.

Step 29

Take a ball of the light brown Pasta Model. Use a ball tool to hollow out and form a mushroom cap.

Step 30

Repeat for the three mushrooms. Fix the caps to the stems using a little glue. Allow to dry.

Step 31

Use a soft bristle brush and brown powder colouring to dust shadows on the stems.

Step 32

With brown gel colour diluted with clear alcohol paint the caps. Add layers of varying colour to give a velvet effect.

Step 33

Allow to dry and fix the three mushrooms to the cake. For the shiny cap effect you can use Saracino Liquid Shiny.

Step 34

For the coloured mushrooms: Use the coloured Pasta Model to create the mushroom stems. I find a Dresden tool helps at this stage.

Step 35

You will need to make three or four stems depending on how many mushrooms you want on your cake.

Step 36

As shown previously using a ball tool model the mushrooms caps using the red and blue Pasta Model.

Step 37

Make in different shapes and sizes.

Step 38

Paint the stems brown using Saracino brown colour gel diluted in clear alcohol.

Step 39

Fix the caps to the stems with a little Cake Gel.

Step 40

Paint the caps with blue and red gel colour.

Step 41

Make small pieces of sugar paste for the mushroom “spots”. They should not be circular and need to be irregular. Allow to dry.

Step 42

Insert a cocktail stick into the stem of the mushrooms. Fix to the top of the cake.

Step 43

Add the mushrooms wherever you would like them to be.

Step 44

Make little daisies or other flowers with a little white and yellow Pasta Top. I used a silicone mould, but a cutter will suffice.

Step 45

Print or paint butterflies on Saracino Wafer paper.

Step 46

Cut out the butterflies and glue them to a thin layer of Pasta Bouquet coloured with pale pink.

Step 47

Using a sharp knife cut out the butterflies.

Step 48

Smooth the edges to remove any rough cuts. Bend the butterflies at the centre and position to dry.

Step 49

For the moisture drops add Saracino isomalt to a silicone mould.

Step 50

Melt in a microwave and drip onto a silicone mat. Allow to harden.

Step 51

Glue the butterflies to the cake. Add the dew drop isomalt pearls.

Step 52

Your cake is ready. 

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HOT AIR BALLOON CAKE TUTORIAL

HOT AIR BALLOON CAKE TUTORIAL

Jun 1, 2021 | Cakes, Modelling

Author: Radoslava Kirilova

FB: Radiki’s Cake

Skill level: BEGINNERS

You will need:

INGREDIENTS:

  • 8″ cake or dummy covered with Swiss meringue buttercream
  • Saracino cocoa butter
  • Saracino white chocolate drops
  • Saracino white powder
  • Saracino airbrush colour sky blue
  • Saracino brown modelling paste
  • Saracino skin tone modelling paste
  • Saracino white modelling paste
  • Saracino black modelling paste
  • Saracino pink modelling paste
  • Saracino fucsia modelling paste
  • Saracino pink powder
  • Saracino silver lustre powder
  • Saracino light gold powder
  • Saracino push pump glitter dust gold

EQUIPMENT:

  • Hand blender
  • Thermometer
  • Scale
  • Paint sprayer
  • Airbrush
  • Dummy 2” or 3” round for the basket
  • Scalpel
  • Small rolling pin
  • Extruder
  • Toothpick
  • Water pen
  • Scriber needle
  • Small craft pin
  • Dresden tool
  • Small and large soft brush
  • 10/0 brush
  • 3 wooden skewers
  • Pliers
  • 12cm styrofoam ball
  • Black edible pen
  • Ruler
  • Parchment paper
  • Plaque cookie cutter
  • Embosser stamps
  • Clear alcohol
  • Pallette
  • 2 sizes small star cookie cutters
  • Small star plunger cutter
  • Fondant smoother
  • 30 gauge florist wire
  • Wooden dowel
  • Flower picks
  • Scissors
  • Palette knife
  • Buttercream
  • Turntable
  • Blue ribbon

Step 1

Prepare the cocoa butter, the white chocolate drops and your white powder for melting. You will need your thermometer and a hand blender. Melt 120g of cocoa butter in the microwave.

Step 2

Add the white powder to achieve the required colour.

Step 3

Weigh 210g white chocolate drops and melt in the microwave until it is smooth.

Step 4

Gradually add the melted cocoa butter into the white chocolate.

Step 5

Blend it for couple of seconds.

Step 6

Leave it to cool down to 35°C.

Step 7

Pour the mixture into the paint sprayer container.

Step 8

Take the cake from the fridge and spray it immediately to give an even textured finish.

TIP – I used Swiss meringue buttercream to cover my cake before spraying. You can also spray a cake covered in Saracino Pasta Top or even spray a dummy directly.

Step 9

This is the texture that you should achieve.

Step 10

Spray the blue airbrush colour here and there, to look like a cloudy sky.

Step 11

This should be your final result.

Step 12

Roll out a piece of brown modelling paste and cut out 2 pieces to the shape of the top and bottom of your dummy. Fix them to the top and bottom.

Step 13

Fill the extruder with brown modelling paste and using the shape tip shown on the picture, extrude equal lengths to wrap around the side of your dummy. To achieve the rope pattern twist the extruded piece clockwise / counter-clockwise with both hands. Half of them should be in one direction and the other half in the opposite direction.

Step 14

Start covering the whole side of the dummy by wrapping the rope around and fixing with a little water or edible glue if required.

Step 15

Fix one length of the rope to hang down the side of the basket.

Step 16

Insert a toothpick in the dummy as shown. Now for the bear mix brown and skin tone modelling paste to achieve a light brown colour. You will need the body to be slightly darker shade.

Step 17

Take a piece from the darker shade and shape it to a teardrop / pear shape. With your index finger press to form the bears tummy.

 

Step 18

Place the body of the bear over the toothpick. With a fine scriber needle add the texture by working and pushing in different directions.

Step 19

For the arms roll a sausage shape and cut it in two equal lengths.

Step 20

Press it gently on the wider side.

Step 21

Cut a small triangle to form the thumbs.

Step 22

Attach the arms to the body and texture them as the body.

Step 23

Using the lighter shade of brown roll a ball for the head and press gently in the centre with a small rolling pin.

Step 24

Use your fingers to press lightly to form the eye sockets.

Step 25

For the eyes make small holes with the Dresden tool.

Step 26

Using a small piece of the lighter brown roll for the snout shape, roll another smaller piece for the nose and two small balls of black for the eyes.

Step 27

Fix the snout, nose and eyes as shown. With the Dresden tool form the mouth.

Step 28

Using the Dresden tool open the bear’s mouth.

 

Step 29

Use the Dresden tool to form the nostrils.

 

Step 30

Attach the head to the body and texturise as with the body and arms.

 

Step 31

Take a small piece of brown paste and roll a ball, cut in half.

 

Step 32

Form the ears with the Dresden tool and attach them to the head.

 

Step 33

Texture them like the rest of the bear.

 

Step 34

For the bow and flags combine pink and fuchsia modelling paste. Roll some of it thinly.

 

Step 35

For the bow cut the pieces with a scalpel.

 

Step 36

Fold the parts of the bow as shown. 

 

Step 37

Attach the bow to the bears head using a water pen if required.

 

Step 38

Now prepare white paint by mixing the white powder with clear alcohol. Also prepare pink powder dust and a soft brush.

 

Step 39

Using your fine artists brush use the white paint to apply a tiny dot into each eye.

 

Step 40

Use a soft brush and the pink powder to lightly dust the cheeks.

 

Step 41

Cut 3 equal lengths of wooden skewer. Insert the skewers into the top of the basket with the sharp edge pointing upwards.

 

Step 42

Measure the circumference of the polysterene ball and divide by 6. Take the measurement from the widest part of the ball to the top. Make a template to the shape shown. Mix a grey modelling paste by combining white and black paste.

 

Step 43

Roll out white modelling paste and cut 6 pieces using the template (three for the top and three for the bottom). Repeat with the grey paste.

 

Step 44

Fix the cut out pieces of paste to the ball. You may need a little water or edible glue.

TIP – You may find it easier to rest your ball dummy in the top of tub like I have.

 

Step 45

Measure the half circumference of the ball. With the small circle tip of the extruder make 6 laces of that length. You will need 3 lengths for the top half and three for the bottom. Attach them with water over the joints between the grey and white panels.

 

Step 46

Turn the ball over and fix it on the sharp end of the skewers. Fix the remaining panels onto the balloon using an alternating pattern.

 

Step 47

Attach the remaining laces the same way.

 

Step 48

Make a brown rope with the extruder.

 

Step 49

Fix the rope around the centre of the balloon over the joint. Use a little water if required. Pull the rope down slightly at the centre of each panel so it looks like it is hanging naturally.

 

Step 50

Roll a small spike, and fix it on the top of the balloon.

 

Step 51

Roll out a small amount of brown and pink modelling paste, cut out triangles for the flags. Fix them under the rope in the centre of each panel.

 

Step 52

Roll out white modelling paste and cut the plaque for the inscription using your cutter. Using the embosser stamps press the message you would like on your cake.

 

Step 53

Mix together the pump powder gold and light gold powder with clear alcohol. Paint the inscription with a fine brush as shown.

 

Step 54

Roll out yellow modelling paste and cut out three different sizes of stars.  

Step 55

Roll differently sized white modelling paste balls. Group a few of them together to form a cloud shape leaving a little bit space between each ball. Don’t use them all at this stage.

 

Step 56

Press them down firmly using a fondant smoother. Dust them with silver lustre powder and a soft brush.

 

Step 57

Using the same brush dust the stars with pump powder gold. Thread the medium and small sized stars onto the 32 gauge florist wire, and press them gently with the palm of your hand to secure them in place.

 

Step 58

Measure the height of the cake with the wooden dowel. Cut it to length so it is 4cm longer than the cake height. Insert the dowel into the cake and spread some buttercream around it, ready for attaching the balloon.

 

Step 59

Attach the balloon by pressing gently, so the dowel can pierce the dummy.

 

Step 60

Attach two of the largest size, and two middle sized stars to the balloons basket either side of the bear. Use a little water if required.

 

Step 61

Insert two posy picks filled with white modelling paste either side of the balloon.

 

Step 62

Insert the wired stars into each. Two in one and one in the other.

 

Step 63

Fix the remaining white balls around the base of the wires to cover them and appear like clouds. Add some stars where you would like. Repeat for the back of the cake.

Step 64

Apply a small amount of buttercream to the back of the plaque. Attach it to the front of the cake.

TIP – You can insert cocktail sticks to support the plaque until it is dry and fixed otherwise it may slide. Then remove the sticks.

 

Step 65

Attach the stars and the clouds using buttercream. 

 

Step 66

Your cake is ready! Up, up and away!

 

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SUCCULENT WEDDING CAKE

SUCCULENT WEDDING CAKE

Apr 30, 2021 | Cakes, Flowers

Author: Cecilia Campana

FB: Cecilia Campana Cake Art

Skill level: INTERMEDIATE

You will need:

  • Saracino milk chocolate drops
  • Saracino Pasta Top white
  • Saracino Pasta Model white
  • Saracino Pasta Bouquet
  • Saracino dark Modelling Chocolate
  • Dust colours: white, light green, green, yellow, orange, rose, red, burgundy, brown, grey
  • Cake Gel
  • Clear alcohol
  • Gel colours: yellow, light green, green, blue
  • Dark chocolate ganache (1:1 ratio chocolate/cream)
  • White chocolate ganache (3:1 ratio chocolate/cream)
  • Half 30cm diameter by 19cm high dummy (or cake+dummy)
  • 18cm diameter spherical cake
  • Half 20cm diameter by 5cm high cake
  • 25cm external diameter dummy ring with 2.5cm wall thickness
  • Knife
  • Craft knife
  • Smoother
  • White flower tape
  • Green flower tape
  • Soft brushes
  • Non stick mat
  • Rolling pin large and small
  • 20, 24, 26, 28 gauge flower wires
  • Ball tool
  • Wood effect impression mat
  • PME flower cutters
  • Flower former
  • Cake board 35x35cm
  • 26cm long threaded metal rod
  • 2 nuts and 2 washers
  • Plastic straw

Step 1

Colour Saracino Pasta Bouquet with the green gel colour. Roll out the paste to a thickness of approx 3mm and cut 5 flowers of decreasing size with the 5-petal cutters. Squeeze the tip of the petal between your fingertips to give a slight point.

Step 2

Leave the flowers to dry in the flower former.

Step 3

When they are almost dry lightly dust the end of each petal with the pink powder colour.

Step 4

Fix the flowers on top of each other by gluing them with the cake gel. Stagger the petals as you fix them.

Step 5

Colour Saracino Pasta Bouquet with very little green gel colour. First create a ball and roll it into a teardrop shape by rotating it between your palms.

Step 6

Cut a 26 gauge wire. Lightly dip the tip of the wire in the cake gel (it must only be slightly damp) and insert it into the teardrop. Squeeze the teardrop securely to the wire. You will need to repeat this step for the amount of buds you need.

Step 7

With the white tape join the buds one by one (3 for each level).

Step 8

With the green powder colour, dust to give a darker shade to the end of each branch and colour the tape with a lighter green.

Step 9

For the next flower form a teardrop shape with the dark green Saracino Pasta Bouquet and pinch it into shape with your fingers flattening slightly.

Step 10

Give it a slight curve.

Step 11

Repeat the same procedure and create 5 different petal sizes. You will need 7 leaf size 5 petals (large), 6 leaf size 5 and 4-5 leaf size 3 and 2-3 leaf size 1 (small).

Step 12

Shade the end of each leaf with burgundy powder colour.

Step 13

Create a small thin disk of paste and glue the leaves with the cake gel from the center (size 1) to the largest (size 5). Be careful to not overlap the petals.

Step 14

Colour Saracino Pasta Bouquet with the yellow gel colour. Prepare 12 different sized petals starting with a ball of yellow paste. The 5 steps shown is how to make each petal. The final step has been dusted with red and orange powder colour.

Step 15

The petals are all to be different, 2mm thick and rounded on the edges. Dust the edges of the front and back petals with orange and then with a little bit of red powder. 3 petals should be shaded with green powder at the base.

Step 16

Join the petals with the white flower tape starting from the 3 smallest in the center. Then add the other 7 one by one.

Step 17

Directly below the petals apply a little glue to the stem and attach light green paste and smooth. Add two petals and fix with florist tape.

Step 18

Repeat the same process and attach the third lowest petal. Make two small squashed green balls and glue them onto the stem as shown.

Step 19

Cut a 26 gauge wire. Dip the tip in the cake gel (it must only be slightly damp) and insert it into a teardrop shape of pale green Pasta Bouquet. Squeeze the bud securely to the wire.

Step 20

Create the leaves using these 3 steps:
1. Flatten the teardrop
2. Starting from the center next to the wire thin the edges with a small rolling pin
3. With the craft knife shape the leaves.
Remember that each leaf must be different, that’s why we cut them by hand!

Step 21

Allow the leaves to dry on a shaped mat to give them form. Shade the edges with green colour on both the front and back.

Step 22

Join the leaves one by one on a 20 gauge wire with the white tape. Occasionally add a red bud. Colour the tape with light green dust colour.

Step 23

Create small dark red teardrop shaped buds. Fix some of them on short lengths of 28 gauge wire.

Step 24

With the same procedure as photos 19-20 create 14 elongated leaves of various sizes using dark green paste. Make them 2mm thick at the bottom and 1mm at the edges and tip.

Step 25

Dust all the leaves with the green powder and touch up only the tips with the white powder colour.

Step 26

Join the leaves one by one on a 20 gauge wire with the green tape. 

Step 27

So it looks like this when all the leaves are connected.

Gently steam each flower and petal to fix the colours.

Step 28

You will need to make a diagonal hole through your lower tier dummy at the angle you want the bottom tier to sit.

Cover your lower tier (half round) and the half sphere with white ganache.

Cover the lower tier with white Pasta Top and smooth.

 

Step 29

On the side of the semicircle paint the outline of the leaves with a brush and the green powder diluted with clear alcohol. Paint them a similar shape to the leaves we made in step 21.

Step 30

With a large brush create the shades. Identify the leaves you want to make three-dimensional.

Step 31

Roll green Pasta Bouquet to approx 1mm thickness and cut 2-3 leaves for each of the drawn leaves you chose in step 30 to make 3D. Thin the edges of the leaves with a ball tool.

Step 32

With green powder colour, dust the edges of the leaves to give depth.

 

Step 33

Fix the leaves with a thin layer of cake gel on the edge that is in contact with the cake surface. Repeat for the other leaves you chose to have the 3D appearance.

Step 34

Roll white Pasta Top to approx 3mm thick. Place wood texture mats on top and roll to add texture to the paste. 

Step 35

Cover one edge of the circle dummy and trim excess paste.

Step 36

Repeat to cover all sides of the ring dummy. Apply a little water or cake gel to the dummy to assist fixing the paste. Trim all excess and blend to smooth the joint taking care not to smooth the texture.

 

Step 37

Using a soft brush lightly dust the knots using brown powder colour.

Step 38

Take 140g of Pasta Top and add 3 small dots of green gel colour.

Step 39

Fold and roll out the paste several times in the same direction until it acquires the desired marble style shade and pattern. Roll to 3mm thickness.

Step 40

Take the half-sphere cake coated with the ganache and place on a cake board. Cover it with the marbelled paste.

Step 41

Trim the edge excess very carefully and smooth well to give a nice finish.

Step 42

Take 150g of dark modelling chocolate and cover the top half round cake that has previously been coated with dark chocolate ganache (the ganache can be applied at the start so it can set whilst we make the flowers).

Step 43

Coarsely chop the Saracino milk chocolate drops and stick them to the face of the semi circle with ganache or cake gel.

Step 44

To make stones use white Pasta Model and roll into different shapes and sizes.

Step 45

Using a soft brush and grey powder colour dust the stones to give shade, intensifying the colour in some points.

Step 46

For the support structure form a hole central to the board. Pass the threaded rod through and fix a nut and washer both under and above the cake board. Once the rod is securely fixed, cover the board with white Pasta Top. Cover the metal rod with the hollow plastic tube / pipe.

Step 47

Position the bottom tier over the dowel onto the board. You will notice why we had to form the hole through the cake at an angle. Fix some of the dark buds we made previosuly to the leaf pattern.

Step 48

Make a hole close to the edge of the half circle and insert it onto the dowel.

 

Step 49

Form a hole through the top ring and insert it onto the dowel. You may wish to add a little glue to keep all secure.

Step 50

Fix the top cake inside the ring. You may need to position it lengthways inside the ring to fix over the dowel end and then turn it inside the ring.

Step 51

It is time to place the succulents and leaves. We want them to achieve a ‘flow’ with the curved leaves on the lower tier.

Step 52

Add the rest of the succulents and fill in the gaps with the stones. 

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