FREE MAGAZINE - 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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WAFER PAPER RUFFLES

Oct 6, 2021 | Cakes, Wafer Paper

Author: KATARZYNA RAROK

FB: MACARONAGE

Skill level: BEGINNERS

You will need:

Saracino wafer paper 0.27
Saracino cake gel
Cake covered in Saracino white Pasta Top
Saracino gel colour – pink, yellow and green
Saracino dust colour – pink and green – optional for leaf
Clear alcohol
Gelatin

Dresden tool
Small brushes
Soft flat large brush
Scissors
Ruler
Flower wire gauge 32 and 22
Wire cutters
Floral tape
Posy pick (large)
Petal veiners/ cutters
Small ball tool
Small clear containers/ plastic shot glasses
Mini stamens

Step 1

Measure the height of the bottom tier of your cake with a ruler or measuring tape.

Step 2

Mark your measurement on a sheet of wafer paper, mine was 13cm high and I have set 3cm width for the strips – you can go wider if you want to.

Step 3

Use your first piece as a guide to cut out several strips of the wafer paper.

Step 4

Using a small brush apply glue to half of the rough side of the wafer paper. We will need to bend it in half lengthways with the glue side facing out.

Step 5

Your first strip should look like this with the glue side ready to fix to the cake.

Step 6

Fix the first strip vertically to the side of the cake.

Step 7

Repeat to make another bent strip. Add a little glue and fix above the first strip so we now have two ruffles facing outwards.

Step 8

Continue the process trying to keep the gap between strips equal.

Step 9

Continue all the way around the cake. The last pieces will need to be narrower to close the final gap.

Step 10

For the petal template draw around your flower veiners or cutters with a dark pencil as it will be easier to see the outline under the wafer paper.

Step 11

Place a piece of wafer paper on top of your template and using the small ball tool or back of a brush draw around it applying light pressure, it will give you a slight indentation but wont rip your wafer paper and you will be able to use your template multiple times. Trace the outline of 3 – 5 big petals, 3 medium and 3 small depending on how full you want your anemone flower to be.

Step 12

Cut out all the petals with scissors – you can double or triple layer your wafer paper sheets to cut out a few at a time. Do not go any more in layers as your petals will have rough edges and we don’t want that.

Step 13

Cut all the petals from the bottom narrow end to about half the length. Cut your 32 gauge wires into three pieces equal in length.

Step 14

Apply a little bit of glue – be gentle with the amount – on one side of the cut and place the wire on the glue. We need to leave the other side of the cut dry with no glue as we will lap it over the wire in the following steps.

Step 15

Your wire should be positioned as shown.

Step 16

Cross over the dry side and press over the wire to fix as shown.

Step 17

Cut off the two small triangle shapes. Put the petals aside allowing them a few minutes to dry completely.

Step 18

For the centre of the flower cut your 22 gauge wire in half. Roll the end to a small spiral shape as this will help to shape the centre. Cut a strip of wafer paper to about 10cm by 1.5cm.

Step 19

Apply glue to the strip on both sides.

Step 20

Put your wire with the spiral end on to the strip and start rolling the wafer paper around the wire until you have wrapped the whole strip and formed a rough ball shape.

Step 21

Shape with your fingers to give the centre of your anemone flower.

Step 22

Prepare gelatine, green Saracino powder colour and a small container.

Step 23

Add some gelatine and green Saracino powder colour into the container and mix well to create the pollen look.

Step 24

Apply a little glue to the ball center we created earlier and dip into the pollen.

Step 25

Make sure that the whole ball is covered and set aside to dry.

Step 26

When the petals are dry it is time to paint them. Mix a little pink Saracino gel colour with clear alcohol.

Step 27

Dip the brush into the colour mix and dry the end on a paper towel to remove most of the paint. Brush the petals on both sides. Do not over wet the petals you just want them damp and catching the colour.

Step 28

After painting place in the petal veiner and press firmly to make sure the veins are going to be visible.

Step 29

Remove from the veiner and curl the edges of some petals slightly using the back of your brush to add a little bit of movement to the finished flower. Set aside to dry.

Step 30

Prepare your mini stamens (cut them in half), the florist tape and the centre that should be completely dry.

Step 31

Arrange the stamens around the center. We want plenty to give a dense look. Tape the stamens to the wire.

Step 32

Mix yellow (or black if you prefer) Saracino gel colour with a little clear alcohol.

Step 33

Paint the tips of your stamens to create yellow or black. Leave to dry.

Step 34

When the petals are dry we can dust them using pink powder colour to bring out the veins.

Step 35

Dust both sides of the petals from the bottom to the top. Leave a lighter colour on the edge to give your petals a more natural look.

Step 36

To assemble our Anemone flower start by cutting the tape in half if you are using a full width tape as it will look neater. Wrap the tape around the centre from the base of the ball.

Step 37

Starting with 3 of the small petals, bend the wire at the base of the petal to enable easier assembly and taping.

Step 38

Attach the small petals to the centre spacing them out evenly.

Step 39

Repeat the process with the medium petals, making sure they are positioned in the gaps created by the small petals.

Step 40

Repeat the process with outer large petals. I used only 3 as I wanted it to be more delicate but 5 petals will give you a fuller looking anemone flower. If you want to create the leaf follow the petal steps for cutting out, wiring, painting and dusting. Place the flower into a posy pick and fix into the cake.

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HIDING SQUIRREL CAKE TUTORIAL

Oct 6, 2021 | Cakes, Modelling

Author: INA DANDAROVA

FB: ZEE CHICK DESIGNS

Skill level: BEGINNERS

You will need:

Vanilla Cake

8 eggs
1 ½ cups caster sugar
1 cup flour
1 cup Almond Flour
2 tsp baking powder
1 tsp Vanilla Le Supreme food flavouring

Mascarpone cream

500 gr mascarpone cheese
400ml cream
1 cup caster sugar
4 tsp Hazelnut Le Supreme food flavouring

Chocolate Ganage

250gr dark chocolate drops
150ml cream
Biscuit crumbs

Other

Saracino Pasta Scultura
Saracino Pasta Top: brown and white
Saracino Wafer Paper 0.60mm
Saracino powder colour: orange, white, yellow, light skin tone, green, pink, red, brown and black

Step 1

Prepare your ingredients.

Step 2

Whisk the eggs until fluffy then add the sugar and vanilla food flavouring. Mix the dry ingredients seperately. Add them to the wet ingredients and mix briefly. Spread the mixture in a flat baking tray lined with baking paper (my tray is 43cm x 35cm). Place in an oven preheated to 180°C. Bake for 15-17 minutes.

Step 3

Whisk the mascarpone cream, the cream and the sugar together then add the hazelnut food flavouring.

Step 4

For the ganache add the chocolate drops to hot cream and mix well.

Step 5

Cut four 16cm diameter circles from the cake when cooled.

Step 6

Stack the cake layered with the mascarpone cream. From the left over sponge you can add roots on one side and cut a few pieces to add on top of the cake to form a hole. Coat the outside with the ganache (it does not need to be perfect as it will look more natural if it is not).

Step 7

Roll enough Saracino brown Pasta Top to cover the cake. Add some more paste randomly to a few places and use your modelling tool to add texture so it looks like bark. Cover the cake.

Step 8

For the bark of the log tear wafer paper into thin long strips. Mix brown powder colour with clear alcohol and paint the strips brown.

Step 9

Use the same process to add black to the bark to give a two tone effect. This stage can be messy so you can use gloves.

Step 10

Add the wafer paper strips to the cake when they are still wet as they will easily stick.

Step 11

Use a soft large brush and geeen powder colour to add moss shades.

Step 12

The final result of the bark texture should look as shown.

Step 13

Draw a few free hand leaves onto wafer paper.

Step 14

Cut out the leaves. Mix orange, yellow, red and brown powder colour with clear alcohol and paint the leaves starting with the lighter colours.

Step 15

Use your Dresden tool to add lines to the leaves.

Step 16

Use your ball tool to curve the leaves on a foam mat.

Step 17

Mix together equal parts of Pasta Scultura and white Pasta Top for the mushrooms and squirrel modelling.

Step 18

Model mushroom stems and caps and use a new clean rough dishwashing sponge to add texture.

Step 19

Insert a toothpick in one of the mushrooms so we can fix it in front of the squirrel.

Step 20

Use a soft brush and light skin tone, orange and brown powder colours to dust the mushrooms.

Step 21

Using the paste mixture model the shape of the squirrel with your hands. The squirrel needs to be to the right proportions to the hole in the top of our cake.

Step 22

Use your Dresden tool to mark the nose and the mouth.

Step 23

Use the Dresden tool to form ete sockets. Push up to form the eye brow area.

Step 24

Make sure the eyesockets are at the same position on both sides of the head.

Step 25

Roll two equal size balls for the eyes and fix them in the sockets. Define the line over the eyes with your Dresden tool.

Step 26

Use the sharp end of the Dresden tool to add a fur texture.

Step 27

Make two triangles for the ears and blend them to the head with your Dresden tool.

Step 28

Use scissors and Dresden tool to cut and add the fur texture to the ears.

Step 29

For the arms roll a sausage shape and cut it in half.

Step 30

Fix the arms to the body and use scissors to cut the fingers.

Step 31

Add the squirrel to the cake to check it is the correct size and use tweezers to shape the fingers.

Step 32

Your squirrel should look like this.

Step 33

Remove the squirrel and place on a work board. Dust the squirrel with light skin tone powder colour (always start with the lighter colours and add little by little).

Step 34

Dust the squirrel with orange powder colour.

Step 35

Dust with brown powder colour.

Step 36

Dust with red powder colour and use pink for the nose.

Step 37

Dust the bottom of the body, the ends of the paws and the tips of the ears with the black powder colour.

Step 38

Mix black powder colour with clear alcohol and paint the eyes using a fine brush.

Step 39

Add all the elements to the cake – put the biscuits crumbs on the base around the log, fix the squirrel in the hole on the log, fix two mushrooms on the base and the one with the toothpick in front of the squirrel and leaves on the base.

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SUGAR VEGETABLES

Sep 2, 2021 | Modelling

Author: Angelique van Veenedaal

FB: Cake Garden

Skill level: BEGINNERS

You will need:

Saracino Pasta Model
Saracino Modelling Chocolate
Saracino Wafer Paper 0.27 mm
Saracino gel colour green and white
Cerart modelling tool 500 + 301 + 505
Knife
Large ball tool
Water
Brushes
Dust colour powders: alpine green, spring green, dark brown, light brown, aubergine, claret, peach

Step 1

To make the asparagus you will need about 18-22g of white modelling chocolate. Knead the modelling chocolate until it is smooth and pliable. Roll a long cone shape to about 17-22cm long. If you create more asparagus make sure they are not exactly the same length. The thickest part has to be 1.2 to 1.5cm in diameter.

Step 2

Create small cone shapes for the asparagus leaves and flatten each of them with your finger. Make sure the leaves are not too thin as they must have some thickness to look realistic.

Step 3

Start attaching the small leaves to the thin end of the stem with your modelling tool. Fix only the bottom of each leaf (the wide side) to your asparagus stem. Smooth the joints so the leaves blend into your stem. Repeat to attach the leaves around until you have a small flowerly like head.

Step 4

Attach a few leaves randomly to the stem. Using your modelling tool create some grooves (not too deep) on the stem and around the bottom.

Step 5

Repeat the previous steps if you want to create more asparagus. If you have enough asparagus made, leave them to harden.

Step 6

For the mushroom heads you will need about 8-14g of modelling chocolate for one mushroom. For the stalk you will need 4-6g of modelling chocolate. You will need about 18-20g for the whole mushroom. Knead the modelling chocolate until it’s smooth. I added some white gel colour to the modelling chocolate so it becomes less yellowish. You will need your modelling and ball tool for the next steps.

Step 7

Roll balls of modelling chocolate for the mushroom caps and a long stalk for the stem.

Step 8

Use your ball tool to create sockets.

Step 9

Cut the long stalk into smaller varying length pieces.

Step 10

Use your modelling tool to create gills inside the caps. Make sure the inside of the cap remains wide enough to attach the stalk.

Step 11

Attach the stalk into the cap, using a modelling tool push some modelling chocolate from the stalk down onto the gills. Use your tool to create some small shallow notches at the bottom of the stalk. Set aside to harden.

Step 12

For the garlic you will need approximately 35g of white Pasta Model. Knead the modelling paste well and roll to a ball shape. Create a small tip at one side of the ball.

Step 13

Use your modelling tool to create the garlic gloves. It doesn’t have to be very neat because we cover later with wafer paper.

Step 14

You will need Saracino wafer paper 0.27mm and scissors.

Step 15

Cut the wafer paper in 4 pieces across the width.

Step 16

Cut the strips narrower. They dont have to be the same size. Cut some narrow and some wider strips. The strips dont have to be cut neatly.

Step 17

Use a brush to add some water to the strips and attach them to your garlic. Start from the bottom of the garlic and attach them up to the top. Don’t wait too long to attach the wafer paper strips.

Attach the wafer paper strips all around the garlic bulb. If your strips are too long you can trim using scissors. I cut around the top of the garlic with small scissors so it looks like real thin skins on top of each other. You can repeat around the bottom to create some small roots. I have left the tops of the garlic quite short but you can leave them longer if you want to. Leave your garlic to dry on a drying rack so the water can evaporate.

Step 18

Repeat step 17 to attach a second layer and leave it to dry for 24 hours until completely dry.

Step 19

For the green beans you will need about 8-9g of modelling paste for one bean.

Add green gel colour to your modelling paste and knead it well. Roll to a ball.

Step 20

Use about 8-10g of modelling paste and create a 16-18cm long sausage shape. Make sure the ends of the bean are rolled to a point.

Step 21

Use your fingers to create a lightly lumpy surface so it looks like it has seeds inside.

Step 22

Use a sharp modelling tool to create two thin grooves at the top and bottom of the bean.

Step 23

Once the asparagus are dried we are going to dust them to give a realistic appearance. You will need Alpine green, Spring green, aubergine and claret powders. Start by dusting the asparagus stem with the spring green. Don’t use too much dust at once and knock off the excess dust from your brush every time.

Step 24

Using the alpine green dust below the top of the asparagus and add highlights to the stem.

Step 25

Use the aubergine powder to dust the leaves at the top of the asparagus and the leaves on the stem.

Step 26

Also dust the bottom of the stem with the aubergine powder.

Step 27

Use a little claret dust on top of the aubergine to create a warmer look. I used dry kitchen paper to remove excess dust.

Step 28

Use the dark brown colour powder to dust the gills of the mushroom.

Step 29

Mix the light and dark brown colours, don’t mix the colours too much as you still have to see the two seperate colours. Use a thin brush to apply the dust onto the cap of the mushroom. Make sure you remove the excess dust on your brush each time. Dust the mushroom all around the cap. And dust the bottom of the stem to give definition to the shallow notches.

Step 30

Mix some alpine green and spring green powders to dust the green beans. Dont over mix and make sure you still see both colours. Dust the beans with a soft brush.

Step 31

When the garlic is completely dry use the aubergine and peach powder to dust the garlic.

Start with the peach and use the aubergine to highlight the deeper parts between the cloves. If you like you can also use some claret dust to add warmth to the colours.

Step 32

Keep adding shade until you achieve the required look.

Step 33

Now you are ready to decorate your cake! Have fun!

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OLD BOOK CAKE

Aug 2, 2021 | Cakes, Modelling, Wafer Paper

Author: XENIA XENAKI

FACEBOOK: SWEET ANARCHY BY XENIA

Skill level: BEGINNERS

You will need:

Saracino Pasta Top: white, black, green
Saracino gel colours: light skin, brown
Saracino powder colours: red, brown, white
Saracino powder pearl colours: light gold, bronze
Saracino Wafer paper 0.27mm
Edible glue
Clear alcohol
Cake or dummy 20x15cm
Cake board
Silicone mat
Silicone mould
Plastic mould
Knife
Stamp
Rolling pin
Toothpicks
Brushes
Modelling tools
Smoother
Measuring tape
Painting palette
Scissors
Paper towel

Step 1

Cover your rectangle cake with ganache and allow to set.

Step 2

Roll out white Pasta Top and cover three sides (top, right side and bottom).

Step 3

Mix white Pasta Top with brown gel colour until you achieve the colour you need. You can also use pre-coloured brown Pasta Top.

Step 4

Add black Pasta Top a little at a time to the brown paste until you achieve the darker colour you need for the look of the book cover.

Step 5

You should have a shade similar to this.

Step 6

Measure the left hand side and cover. This will assist with rolling the paste to the correct size.

Step 7

Roll the coloured paste to the required size and cut to make neat edges. Remember to add 1cm for each side to create the extension of the book cover.

Step 8

Cover your cake as shown leaving the overhang.

Step 9

Using a modeling tool mark the spine of the book.

Step 10

Use your fingers to press all around the edge of the book cover to give a damaged and worn look.

Step 11

Roll long strips of the coloured paste and cut to 1cm width. Add them to create the edge of the back cover of the book.

Step 12

Use a Dresden tool to mark and add ‘damage’ to the back cover of the book.

Step 13

Mix white powder colour with clear alcohol. Use a wide brush to roughly paint all the dark surfaces of your book.

Step 14

Before the paint dries take a textured paper towel and press it on your book cover.

Step 15

Pull off the paper towel to remove the excess colour and achieve the textured paper towel effect.
TIP: Repeat the process if the paint dries out. Continue until you achieve the required look.

Step 16

Using the coloured paste roll two 2cm strips and ‘damage’ with your fingers. They will be used to make the spine binders.

Step 17

Fix them to the spine of the book and use the paint technique shown earlier to add texture.

Step 18

Mix 100g green Pasta Top with 70g brown Pasta Top to create an olive colour.

Step 19

Roll the olive green paste on an impression mat to add the desired pattern.

Step 20

Use a knife to cut a piece and add shape with your fingers by curling up the edges.

Step 21

Use edible glue to fix to the cover of the book.

Step 22

Mix brown and red powder colours to make a rust colour. Use a soft brush to dust different parts.

Step 23

Using a soft brush and brown powder colour dust the remainder of the cover and spine to give a weathered and aged look.

Step 24

Use a silicone mould and the coloured Pasta Top to make a key and a lock.

Step 25

Dust the key and the lock using the rust coloured powder.

Step 26

Mix white powder colour with clear alcohol. Use a fine brush to add highlight to the key and lock details.

Step 27

When they are completely dry mix bronze powder colour with clear alcohol and further highlight the key and lock details. Repeat on the cover.

Step 28

Mix light gold powder pearl color with clear alcohol and paint it on your text stamp.

Step 29

Press the stamp on the book cover. The impression does not have to be perfect as we want an old and aged effect.

Step 30

Use edible glue to fix the key and lock to the book.

Step 31

Using 0.27 Wafer Paper cut 1cm wide strips to the length and width of the book.

Step 32

Mix light skin gel colour with clear alcohol and paint both sides of each strip. The brush cannot be too wet otherwise it may damage the wafer paper.

Step 33

Paint each strip and fix it immediately to the book. We need to fix immediatley one by one to avoid drying of the strip. If it is allowed to dry it will be difficult to fix to the book. Use a little water to fix the strips to the book. Insert toothpicks between each strip so they dont stick together.

Step 34

Remove the toothpicks when the strips are completely dry.

Step 35

Mix brown gel colour with clear alcohol and gently paint the edges of the strips.

Step 36

The pages should look as shown.

Step 37

Cover your cake board with the olive coloured Pasta Top. Add paint to the board to give the aged effect.

Step 38

Your historic book is ready!

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AUTUMN WAFER PAPER WEDDIG CAKE

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: INTERMEDIATE

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WAFER PAPER RUFFLES

Author: KATARZYNA RAROK

FB: MACARONAGE

Skill level: BEGINNERS

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