handpainted - Saracino

APPLE BLOSSOMS TUTORIAL

May 1, 2020 | Flowers

FB: Sugar flowers creations – Nicky Lamprinou

Skill level: BEGINNERS

You will need:

Flower paste Saracino – Pasta Bouquet
Non stick board
Small rolling pin
Ball tool
Foam pad
Groove board
Corn flour for dusting
Saracino Green gel colour
Saracino powder colours. Green – Pink – Yellow
Petal cutter and veiner
Leaf cutter and veiner
White flower wire gauge 28
Green flower wire gauge 26
Flower tape green – brown
Small head stamens
Saracino edible glue
Wire cutter
Paint brushes
Kitchen paper

Step 1

To make the centre of the blossom take about 12 small head stamens and twist a 28 gauge wire to secure at the centre.

Step 2

Lift the two sides up and twist the wire firmly with the wire cutter to keep the sides in shape.

Step 3

Take another small length of wire and wrap around the stamens as it is shown in the picture.

Step 4

Wrap the stamens and the wire with green florists tape.

Step 5

To make the petals dust the board with a small amount of corn flour. Roll out the flower paste with a rolling pin on the board over one of the grooves.

Step 6

Cut out 5 petals for each flower with a leaf cutter.

Step 7

Add some edible glue at the end of the 28 gauge wire. Insert the wire into the groove. Pinch the bottom of the petal gently to secure it to the wire.

Step 8

Move the petal onto a foam pad and thin the edges of the petal with a ball tool.

Step 9

Press each petal firmly into the veiner to form the veiner pattern.

Step 10

By using the corner of your cutter cut a small notch at the top of the petal.

Step 11

Let the petals dry overnight on a former to give definition and shape (we do not want flat petals)

Step 12

To make the leaves roll out a small amount of green flower paste on the groove board

Step 13

Cut out leaves using the leaf cutter in two different sizes.

Step 14

Add some edible glue at the end of the wire insert into the groove of the leaf.

Step 15

Move the leaf onto a foam pad and thin the edges with the ball tool.

Step 16

Move the leaf onto the veiner and press firmly to shape the pattern

Step 17

Let them dry on a foam. If you wish you can also dust the leaves with Saracino green powder or you can use confectioner glaze, to shine the leaves.

Step 18

To make the buds take a 24 gauge wire and make a small hook at one end. Roll a small ball of white paste and form a cone shape to create the bud. Add some edible glue to the hook and insert it into the bud. Press the bud onto the wire to secure it

Step 19

For the ‘blooming’ flowers roll out white flower paste and cut out 3 small and 3 large petals for each bud.

Step 20

Thin the edges with the ball tool

Step 21

Press the petals into the veiner and let them dry and form for 10 minutes

Step 22

Fix the 3 small petals around the bud and then the 3 large ones over the smaller petals. Use a little edible glue on each petal.

Step 23

For the flowers already ‘bloomed’ dust the petals using pink powder colour and a soft brush.

Step 24

Using green florist tape attach 2 petals to the stamens.

Step 25

Add the other 3 petals around and bind them one by one.

Step 26

For the ‘Blooming’ bud dust with pink powder colour and a small soft brush. Add a small green calyx onto the base of the bud.

Step 27

Tape one blossom with a bud and one leaf or more, using green tape

Step 28

Add the rest of the leaves and flowers

Step 29

I have made this branch of apple blossoms. Feel free to create your own arrangement.

Back To Tutorials

BABY PUMPKIN BOY

Oct 21, 2019 | Modelling

Author: Valentina Terzieva

FB: Valentina’s Sugarland

Skill level: BEGINNERS

You will need:

Saracino Modelling Paste – 200g orange, 60g brown, 40g skin color, 10g green,
150g green Sugarpaste
Saracino Dust Colours – pink, skin, yellow, red, brown, green, black and white
Saracino Cake Gel
Cake Board 12cmx12cm
Styrofoam Ball 8cm
Modelling Tools and brushes
Knife
Scissors
Lemon extract/alcohol

Step 1

Cover the cake board with green sugar paste. Roll out the paste to a reasonable thickness.

Step 2

Use a stiff-bristled brush to make texture on the fondant. Trim the excess.

Step 3

You can use a 8cm stryrofoam ball to form the inside of the pumpkin or alternatively use a ball of rice krispie treat. Cut the top off two opposite sides of the ball with a sharp kitchen knife.

Tip: I will always use a styrofoam shape for inside support when I make a cake topper that is going to be kept as decoration for a long time. I use rice krispie treat only on cake decoration that is going to be eaten fast, so there will be no chance to deteriorate.

Step 4

Knead 200g orange Saracino modelling paste until soft and pliable and roll out to approximately 5mm thick. Apply cake gel or edible glue to the styrofoam ball and cover it with the modelling paste.

Step 5

Use your fingers to sharpen the upper edge.

Tip: I often use gloves when working on larger pieces, to be more hygienic. It also helps you when you have a hot hands and the paste may stick to them. When working on small faces or detail I prefer working without gloves to have more control and better feeling of my fingers.

Step 6

Use a modelling tool such as a CelPin to make the pumpkin’s grooves. Smooth them by running your fingers over them.

Step 7

For the pumpkin lid take 20g of orange Saracino modelling paste and shape it to a disk as big as the pumpkin top.

Step 8

Place the lid on the top of the pumpkin and mark where the grooves should be to match the main pumpkin. Remove the lid and form the dents as described in Step 6.

Step 9

Mix green and brown modelling paste and shape 3g of it to a twisted stem. Use a modelling tool and draw a line along the stem and place it in the middle of the lid. Fix using edible glue.

Step 10

Mix Saracino dust colours with lemon extract or vodka and paint the pumpkin. Start with yellow and using a wide brush paint in strokes from the upper edge to the bottom. Mix some red to the yellow dust to achieve a different shade of orange. Apply with a smaller brush. Paint the red and brown mixture to the dents. Use brown and green to paint the stem.

Step 11

Place the pumpkin and the lid in the middle of the cake board. Use brown, green and yellow dust colours mixed with lemon extract to paint the grass.

Step 12

Knead 50g of the Saracino sugar paste and place about 30g of it on the top of the pumpkin. Shape it to look like a fur blanket. Use small pointed scissors to add texture to the blanket.

Step 13

Knead 15g of the skin coloured Saracino Modelling Paste and roll to a sausage shape. Pull centrally on the upper side to form a small neck. Mark the arm pit on the left side.

Step 14

Pull and shape the right side to form a long thin sausage for the right arm. Mark in the middle for the elbow and bend it towards the direction of the body.

Step 15

Place the body into the pumpkin and arrange the fur strands in a way that they cover the joint between the body and the blanket and to look like the baby boy is inside the pumpkin. If needed use more brown paste to add blanket behind the body and shape it like fur as described in Step 12.

Step 16

Use 1.5g of the skin coloured Saracino Modelling Paste to make the hand. Shape it like a teardrop, flatten the thicker side with your finger and place on the modelling board.

Step 17

Using a knife cut out a small triangle to separate the thumb from the fingers and then make three cuts to form four fingers.

Step 18

Roll each finger gently between your finger and thumb to shape them and cut to the required length.

Step 19

Place the hand near the body in the pumpkin and arrange the fur around to look natural.

Step 20

For the head knead 20g of Saracino skin coloured modelling paste and roll it to a smooth egg shape. Use the round side of the CelPin and form two dents for the eye area in the middle of the head. Leave a gap of 2mm between the dents for the bridge of the nose.

Step 21

Using a modelling tool shape the bridge of the nose, with the lower end wider than the upper.

Step 22

Make the holes for the nostrils using a pointed modelling tool or tooth pick. Shape the nostrils.

Step 23

Draw a line for the mouth approximately 4mm below the nose.

Step 24

Using a knife cut the line deeper and then lift the upper lip from the inside

Step 25

Shape the upper and lower lip using a Dresden tool or silicon brush.

Step 26

With a small ball tool indent the line between the nose and the mouth.

Step 27

Shape the chin and the face using a CelPin and your fingers.

Step 28

Add two small flat teardrops into the eye sockets. Apply water on the edges and using a modelling tool smooth over to join them with the face.

Step 29

Add two larger flat teardrops for ears on both sides of the head.

Step 30

Place the head on the neck and using a small amount of water and the same technique as above join the two pieces together and blend the joint.

Tip: I only use water to join and smooth two pieces of Saracino modelling paste together. You generally don’t need sugar glue or piping gel for that. Apply the small amount of water and smooth the joint with your tool.

Step 31

Use a modelling tool to shape the direction of the eyebrows so it looks like the baby is sleeping peacefully.

Step 32

Shape a hat from 3g brown-green paste and fix it on the head. Use dust colors to brush and give more depth and realistic look. For this project I used Saracino pink, brown, skin and green dusts.

Step 33

Use a small brush to apply brown dust on the eyelashes and eyebrows.

Step 34

With a wider brush apply brown dust to the hair and pink for the cheeks. You can add skin and pink color on the body. Dust the hat with green and brown. Dust the fur with brown dust color and go over it with an almost dry brush dipped in the mixture of white dust and lemon extract / vodka.

Back To Tutorials

OUT OF THIS WORLD PLANET CAKE

Oct 9, 2019 | Cakes

Author: Mabanuby

FB: Mabanuby

Skill level: BEGINNERS

You will need:

For the cake:

Saracino white Pasta Top
Saracino blue gel colour
Dummy cake (circular) about 20 cm high. Or cake with same dimensions.
Saracino airbrush colours: black, light blue, blue
Saracino gold powder colour
Saracino powder spray dispensers: gold and silver
pure clear alcohol
Side smoother
Work base
Stiff bristled brush
Airbrush

For chocolate planets:

Polycarbonate half circle moulds of various sizes
Cocoa butter
Saracino powder colours: gold, white, bronze, blue and copper
Brush with stiff bristles
Brush with soft flat bristles
Dark chocolate
Marble or steel worktop
Spatulas
Baking tin

Step 1

Prepare blue pasta top: Add a little Saracino blue gel colour to the Saracino Pasta Top, until an intense blue colour is obtained.

Step 2

Roll out the dough into a strip as high as the dummy / cake.

Step 3

Cover the side of the cake bringing the excess upwards

Step 4

Cut the excess and finish with the smoother.

Step 5

Roll out some more of the blue paste and cut out a circle of the exact size of the cake and close the top by blending the paste very well with the smoother.

Step 6

Prepare the airbrush colours (black, dark blue and light blue). Since these are alcohol-based colours, the high concentration of pigment is deposited on the bottom, so before use it is advisable to shake / mix well.

Step 7

With the airbrush create horizontal shades on the whole cake alternating the different colours, starting from the lightest to finish with black.

Step 8

With Gold Pearl dust diluted in pure alcohol use a brush with stiff bristles to ‘flick’ the paint onto the cake, create splashes and stains on the surface.

Step 9

With a thin tipped soft bristled brush, use the Gold colour diluted in alcohol to sketch out some irregular lines, trying to follow both the style of the colour given by the airbrush and the splashes of gold.

Step 10

Prepare the colors to be used in the polycarbonate half circle moulds (use different sizes). Melt cocoa butter, separate it into 5 different bowls, in each of them mix the following colours: White Powder, Bronze Pearl Powder, Gold Pearl Powder, Blue Powder, Copper Pearl Powder.

Step 11

With the white coloured cocoa butter use a stiff bristle brush to create splashes directly on the polycarbonate moulds. Allow to cool for a few minutes in the refrigerator.

Step 12

With the gold and bronze coloured cocoa butter use a soft flat bristle brush to completely cover some of the moulds alternating the two colours as desired, while in other moulds create streaks. Leave to cool for a few minutes in the refrigerator

Step 13

With the Blue and Copper coloured cocoa butter, use small brushstrokes to alternate the different colours to create different shades and streaks, also covering over the white droplets or over streaks of other colours created previously. Allow to cool for a few minutes in the refrigerator. There are no rules, you can play with different colours and patterns to create new and different effects.

Step 14

Prepare the dark chocolate bringing it to a temperature of 45 degrees. Proceed with the tempering of the chocolate. Pour two-thirds of the chocolate onto the marble surface. This operation can also be done on a steel surface.

Step 15

With the spatula spread the chocolate on the marble surface, and then gather again. If you want to protect the marble top, you can place an acetate sheet on the marble or wet steel surface and proceed with the tempering on the acetate sheet.

Step 16

Repeat the operation several times until the chocolate reaches 27 degrees. The movement with the spatulas is important to obtain an excellent tempering of the chocolate.

Step 17

Collect the chocolate from the work surface and return it to the bowl with the remaining chocolate, allow it to reach 29 degrees.

Step 18

Pour the tempered chocolate into the previously painted moulds.

Step 19

Tip out the excess, checking that the chocolate completely covers the half circle mould.

Step 20

Clean the mould top very well with a spatula in order to have perfect edges to each of the half circles and leave to cool in the refrigerator for a few minutes. If the correct tempering temperatures have been achieved, the chocolate will become shiny with a smooth finish as it cools down.

Step 21

When set you can remove the half circles from the moulds. To make removal easier, you can tap the back of the mould with your spatula.

Step 22

Prepare different sizes with different shades of colours.

Step 23

Using a baking tray sitting over a hot pan of boiling water, lightly touch the edge of the chocolate to the surface to melt the edge of two half balls of the same size and with similar colouring.

Step 24

Join the two halves together to create balls. Allow them to cool by placing them in the polycarbonate moulds.

Step 25

Using your hot baking tray lightly melt a part of the ball (this is getting it ready to stick to the cake).

Step 26

Stick the balls to the top of the cake, allowing the chocolate to cool and set well.

Step 27

Again using the hot baking tray lightly melt the edge of some half circles.

Step 28

Fix the half circles to the top of the cake allowing the chocolate to cool well.

Step 29

Proceed by attaching some full balls and half balls on to the sides of the cake until you have the pattern and effect you want.

Step 30

To add extra effect spray the cake with Saracino edible glitter dust. Use silver and gold.

Step 31

Finish with the addition of some silver and golden dragees (sugar balls) as you like.

Back To Tutorials

LITTLE DRAGON CAKE TOPPER

Sep 23, 2019 | Modelling

Author: Gisi Prekau

FB: Just Little Cakes

Skill level: BEGINNERS

TIP FROM GISI:

To get fondant smooth and workable blend in some vegetable shortening (Trex).

You will need:

Pasta Model light blue 220g
Pasta Model tiffany 40g
Pasta Model yellow 10g
Pasta Model green 5g
Powder colours black, blue, green, white
Waferpaper “Zebra“
Floral wire 22 gauge
Sugar pearls 3mm
Alcohol
Cake Gel Glue
Wooden Skewer
Rolling pin
Balltools
Silicon brush
Piping tip 1mm
Scalpel / sharp blade
Painting palette
Dresden tool
Brush 00, Powder Brush

Step 1

Start by kneading 100g light blue Pasta Model, then form it to a 15cm long sausage shape. Make both ends of the sausage thinner as shown.

Step 2

Bend in the middle as shown.

Step 3

Pinch the upper part to a point to form the neck. Curve the tail a little.

Step 4

Use a ball tool to create indentations for the legs

Step 5

Crumpled aluminium foil creates a nice surface texture.

Step 6

For the colored design of the belly knead 10g tiffany Pasta Model and roll it out thin.

Step 7

This is placed on the tummy and slightly pressed in the middle.

Step 8

Cut off the excess and smooth the edges so it blends with the body.

Step 9

Form a belly button with the end of a modelling tool. Make horizontal stripes with a modelling tool on the Tiffany tummy.

Step 10

For the head knead 75g light blue Pasta Model and form into an oval shape.

Step 11

Using a small rolling pin or a modelling tool create a dent for the eye area.

Step 12

Pinch with your fingers to form the top of the nose.

Step 13

Insert two eye sockets with a pointed tool.

Step 14

Model the mouth and nostrils with the dresden tool

Step 15

To give the head support insert a wooden skewer through the body and cut off leaving about 1.5cm projecting.

Step 16

Put the head onto the skewer and blend with the neck / body.

Step 17

For the coloured area of the lower jaw knead 10g tiffany Pasta Model and roll it into a slightly thicker oval. Fix it under the mouth line using edible glue to create the lower jaw and the neck.

Step 18

Cut off the excess paste and blend.

Step 19

Using a modelling tool make small indents for the teeth

Step 20

Twist 1g tiffany Pasta Model into spirals to form small horns and attach them in small holes on the left and right side of the head.

Step 21

Attach two sugar pearls in the eye sockets.

Step 22

With a modelling tool form the features of the dragon face.

Step 23

For the legs knead 10g light blue Pasta Model and roll it to a ball. Cut it in half.

Step 24

Using edible glue fix to each side of the body.

Step 25

For the feet use 2g light blue Pasta Model for each. Form a ball, flatten and form it to a tear drop shape. Cut to form the toes.

Step 26

Attach to the legs. Model and add form to the toes using a modelling tool. Create small indentations for the claws.

Step 27

For the arms take 2.5g light blue Pasta Model for each and roll to a 2.5cm long sausage shape. Bend it in the middle and make two cuts to form the fingers

Step 28

Attach the arms to the left and right side of the body. Give them shape with the modelling tools.

Step 29

You can use the end of a piping nozzle to create a scaly effect on the body, head, arms and legs.

Step 30

Roll a small amount of paste into tiny cone shapes to form the claws on the hands and feet. Fix them into the holes previously formed.

Step 31

For the inside of the wings knead 8g yellow and 8g tiffany Pasta Model together.

Step 32

Cut out a wing template to the shape you want. Roll the paste out thin and cut out two wings using your template so they match.

Step 33

Roll out 20g light blue Pasta Model to the same thickness as the inner wing. Bend two 8cm long 22 gauge wires and place them onto the modelling paste so that the ends project from the bottom of the wing – press them on gently. Now place the inner light green wings onto the blue paste and press them on gently. Cut out the blue wings slightly bigger so you have a blue strip around the inner wing.

Step 34

Texture the light green inner wing with a small ball tool .

Step 35

Roll out some light blue Pasta Model to a long string. Place it on the wings and cut to the correct length. Fix in place with edible glue to form the bones in the wing.

Step 36

Using a scalpel or sharp blade make a small cut either side of the back. Attach the wings into these pushing the wires into the body.

Step 37

Blend the base of the wing to the body.

Step 38

Cut out some small circles from the Tiffany paste and fix on the back of the wings. Form small triangles out of the light green modelling paste and fix them down the centre of the back and tail to give your dragon a crested look.

Step 39

Now for the dragon’s teeth. Roll out some white fondant to form small cone shapes, fix them into the holes previously made for the teeth.

Step 40

For the eyes mix your powder colours with clear alcohol. Using a small brush paint on a light green iris and a small black dot for the pupil. Also highlight the eyebrows using black.

Step 41

To make the little hat cut out a circle of the zebra wafer paper. Coat the back thinly with piping gel and roll it into a cone shape. The gel helps to soften the paper and at the same time acts as an adhesive on the overlapping edge. Place next to the head to check it is the correct size. Adjust as necessary and set aside to dry.

Step 42

Using 4g of the green Pasta Model roll out a ball. Place it at the base of the hat and flatten. This should be a bit larger than the diameter of the hat cone. Place the wafer paper cone onto the green circle. Use another small ball of the green paste to form the pom pom on the top of the hat. Add texture to the paste using a sharp knife. When finished fix the hat to the dragons head using edible glue.

Step 43

Finally for the finishing touches and to add definition, give your dragon a dust. Using a soft powder brush and black, green, blue, and white powder dust the dragon.

Mix also the turquoise and grey. Dust the belly, horns, arms and legs.

Step 44

Make a little bow from black paste and fix to the neck.

Ta-Da, your little dragon is ready to go onto the cake.

Back To Tutorials

PANSY FLOWER TUTORIAL

Aug 6, 2019 | Flowers

Author: Nicky Lamprinou

FB: Sugar flowers creations – Nicky Lamprinou

Skill level: BEGINNERS

You will need:

Flower paste Saracino – Pasta Bouquet
Non stick board
Small rolling pin
Balling tool
Foam pad
Cel board
Corn flour for dusting
Saracino Green gel colour
Saracino colour dusts – pink , violet , orange, yellow
Petal cutter (3 sizes) and veiner
Leaf cutter and veiner
Florist wire white (#28)
Florist wire Green (#26)
Florist tape green
Saracino edible glue
Wire cutter
Small scissors
Paint brushes
Kitchen paper

Step 1

To make the centre of the flower add a bit of orange and yellow powder colour to the paste and mix well.

Step 2

Form a small teardrop of sugar paste for each flower. Add some glue at the end of the wire (gauge 26).

Step 3

Insert the wire half way into the teardrop.

Step 4

Use a small scissors to cut the teardrop in three parts.

Step 5

Roll out a small amount of white or light pink sugar paste over the groove on the board.

Step 6

Dust your board with a small amount of cornflour and cut out 5 petals for each flower (2 small, 2 medium, 1 large).

Step 7

Add some glue at the end of the wire. Insert the wire into the ridge formed in the petal.(White #28)

Step 8

Move the petal onto a foam pad and thin the edges of the petal with a balling tool.

Step 9

Dust the veiner with small amount of cornflour and press the veiner firmly to form a veining pattern.

Step 10

Let them dry and form.

Step 11

Add green colour to the paste, mix well and roll out.

Step 12

Roll out a small amount of the green sugar paste on the board.

Step 13

Cut out leaves with leave cutter.

Step 14

Add some glue at the end of the wire. Insert the wire into the leaf.(Green # 26)

Step 15

Move the leaf onto a foam pad and thin the edges with a balling tool.

Step 16

Move onto veiner and press firmly.

Step 17

To paint the petals mix pink and violet powder colour.

Step 18

Use a soft brush to colour the big petals.

Step 19

Dust the edges of the small and medium petals.

Step 20

Use a small brush to colour in black the base of the 2 small and 1 big petal.

Step 21

The petals should look like this.

Step 22

Using florist green tape bind the small petal with the centre of the flower.

Step 23

Add another small petal.

Step 24

Add 1 medium petal behind the small petals.

Step 25

Add the second medium petal and the big petal into the centre.

Step 26

Wrap the leaf wires with green florist tape. You can also dust the leaves with Saracino green powder colour or you can use confectioner glaze to shine the leaves

Step 27

Attach first leaf to the flower stem.

Step 28

Add the rest of the leaves and flowers

Step 29

I have wired 3 pansy flowers with 5 leaves. Feel free to create your own composition which can differ in the form and the colours.

Back To Tutorials