AMPLIFIER SCULPTED CAKE

AMPLIFIER SCULPTED CAKE

Sep 6, 2018 | Cakes

AMPLIFIER SCULPTED CAKE

 

Author: RHIANYDD WEBB

 

FB: Dragons & Daffodils Cakes by Rhianydd Webb

Website: https://www.dragonsanddaffodils.com/

 

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You will need:
  • 18” x 12” (45cm x 30cm) single layer sponge cake (10 egg mix)
  • 750g buttercream
  • 1.2kg white chocolate ganache
  • 2kg pasta top white
  • 50g black pasta model
  • 100g pasta model white
  • Dust colours: yellow, orange, brown, green, black
  • Paste colours: black, red
  • Metallic colours: light silver; light gold; bronze
  • Saracino Liquid shiny
  • Nielssen Massey lemon Extract
  • Dinkydoodle Shell and shine
  • Greaseproof paper
  • PME Stitch wheel
  • Long serrated knife
  • Long and small rolling pins
  • Palette Knife
  • Scalpel
  • PME dresden
  • No.2 brush for glue
  • No.8 filbert brush
  • Large wide paintbrush
  • Large blusher paintbrush
  • 14” (35.5cm) round cake drum
  • 8” x 4” (21 x 10cm) cake card with one hole in centre for a dowel
  • 3 long cake dowels
  • Fishnet cake lace mat (Clare Bowman)
  • Circle cutters 1m, 1.5cM

Step 1

Cut the prepared sponge into layers 21.5cm by 11cm. Spread a little buttercream onto the cake drum and place on the first layer. Spread buttercream and add two more layers. Cut two of the dowels to size and dowel through the first three layers of cake, buttercream and fix the cake card on top.  Push a long dowel down through the hole, buttercream the cake card and continue to add layers. Trim the sides and top of the sponges straight.

Step 2

Cover the sponge with white chocolate ganache by spreading with a palette knife. Chill in between adding layers until approximately 4mm thick. Smooth down with a hot knife to neaten.

Step 3

Colour 300g of the pasta top grey by adding a little black paste colour. Pin out to 3mm thick and place onto the cake lace mat. Roll over with a rolling pin to emboss, then measure the cake and cut the grey to fit the front. (You can also choose to trim when it is in place).

Step 4

Brush the ganache with tepid boiled water. Use the cake lace mat to lift the paste into place.

Step 5

Pin out 300g of white paste top and cover the cake drum (moisten the drum first with water) by adding a strip first to the front, then the back of the drum. Finally add smaller sections either side. Emphasise these joins and add a couple more by pressing in a ruler to represent floor boards. Trim the edges.

Step 6

Mark knots and lines on the boards with the narrow end of the Dresden tool. 

Step 7

Use a sharp knife to cut a small recessed section from the back of the top of the amplifier as shown 18cm long and 4cm wide.  Add more ganache then cover this section with thin white pasta top.

Step 8

Pin out white pasta top 3mm thick and cut a panel to fit the back of the cake. Fix in place with tepid water as before. Trim to fit. 

Step 9

Pin out more white paste and next cover the top, curving the paste over the edge towards the front.  Next add a strip at the front to represent the base, then  cover the sides, curving the front edge as before. 

Step 10

Add the final side and then use a Dresden tool to emphasise the joins.

Step 11

Add the washers and sockets as in the image by pinning out pasta model white thinly and using a 1cm circle cutter. Fix into place with edible glue. Use the handle of the paint brush to make holes into the input sockets.

Step 12

Create brackets for the handles by cutting out strips of white pasta model 3cm x 1cm and cut off the corners. Place the shapes onto paintbrush handles to create the ridge. Leave to set.

Step 13

Cut the T-shapes as in the image to act as the corner protectors. Roll tiny balls of white pasta model and gently press into place for the screws. Mark a cross on the top of each by pushing a scalpel into the ball. 

Step 14

To make the handle, Cut out a strip of black pasta model 20cm long by 1.5cm. Use a stitch wheel to mark along the length. Turn face down. Place the two paint brushes onto the paste, each 5cm from the middle and fold the paste over so that they form a double layer. Turn back over and pressed crunched greaseproof paper on to create a leather effect.

Step 15

Mix brown, green and a little black dust colours together with Nielssen Massey lemon extract and use a large wide paint brush to paint colour into the deeper marks and the edges of the iced drum. Vary the colour so that the deeper shades are in the deeper gaps.

Step 16

Add more brown to the mixture and paint the drum with long strokes until covered. Next add yellow and a little orange into the mix and add stripes to the cake as in the image. Allow these to dry before adding the next layer of colour. 

Step 17

Paint the cake with long strokes of the same colour mixture slightly diluted down more until an even covering in achieved.

Step 18

Cover a plate with foil. (This protects the plate and means you can simply discard the foil when you have finished.) Mix light silver with a small amount of black dust colour and add liquid shiny and paint onto any screws or corner protectors. Next use a dry large blusher brush and dry dust the grey front in circular motions with black to add depth to the grey. Mix a little lemon extract in with the black and add shading into the screws and around the brackets using a small brush.

Step 19

Mix a little brown into black dust and lemon extract and use a large flat paint brush to add the depth as shown in the image into the gaps between floor boards and in the knots.  Add two small balls of grey  and place as in the image to represent nails and paint silver.

Step 20

Paint the recessed panel with bronze and brown mixed with liquid shiny. Create switches by cutting out 1cm long rectangles from black pasta model. Next roll a small sausage of the black slightly shorter than the rectangle and flatten one side. Make two more. 

Step 21

To create the dials, roll 1g balls of black pasta model into a sausage shape and press down onto the board to flatten one end. Pin out more black and cut 1.5cm circles for each of the dials. Use a little of the grey leftover paste, pin out thinly and cut 1cm circles to sit on top of the dials.

Step 22

Mix light silver with liquid shiny and paint the lines onto the dials section as in the image using a fine paintbrush. Create the red light but cutting a small rectangle of red paste, place this on top of rolled out black paste and cut a slightly larger rectangle around.  Fix the brackets for the handles on top of the cake and make washers and screws as in step 11. Roll a thin sausage of white pasta model and fit under the ridge in the brackets for the fixings. Cut each to 1cm longer than the bracket either side and pinch to a point. Paint silver and add a little black as before the age the silver. Fix the dials into place.

Step 23

Place the handle onto the brackets slightly pulled to one side. Gently press the points of the fixings into the hollows on the handle left by the paintbrush.  Spray the whole cake with Dinkydoodle shell and shine

Step 24

TA -DA

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MODELLING FLAMINGO

MODELLING FLAMINGO

Aug 30, 2018 | Modelling

Author: Valentina Terzieva

FB: Valentina’s Sugarland

Skill level: BEGINNERS

You will need:

  • Round Cake Board 18cm 
  • Cake Dummy 
  • Template Flamingo 20cm
  • Modelling Tools and brushes
  • Knife
  • Hot Glue
  • Pliers
  • Saracino Cake Gel
  • Saracino Pasta top – 200g white
  • Gel Colours – turquoise, green metallic and blue metallic

For each flamingo:

  • Saracino Modelling Chocolate – 100g white
  • Saracino Modelling Paste – 5g white and 5g black
  • Styrofoam Egg 4.5cm long
  • 2x 15cm long Lollipop stick 20cm
  • Aluminium wire 2mm thick
  • White flower tape or paper tape
  • 2 x black small sugar balls for eyes
  • Gel Colour – pink
  • Dust Colours – pink, red, white, black
  • Lemon extract/ clear alcohol

Step 1

Assemble the inner structure using the template. If you use paper lollipop stick you will be able to bend the knee. Use hot glue to attach the legs, neck and tail to the egg/flamingo body. 

Step 2

Measure the leg length and draw a line with a pencil. Insert the flamingo structure in a dummy up to this line for easier working. Wrap the neck and the body with paper tape so it is not too smooth and the modelling chocolate can stick better to it. 

Step 3

Colour all your modelling chocolate with a pink gel colour to achieve light pink. Take 60g of paste and roll into a ball. Press the ball flat between your hands or use a rolling pin until it is about 8cm diameter.

Step 4

Wrap the modelling chocolate around the body and tail. Press firm to join the seams. Using gloves helps you to smooth the modelling chocolate without sticking to your hands. You can also use plastic or wooden tools to join and smooth. Keeping in mind the body shape from the template form the body in this shape. Smooth well once the shape is ready. 

Step 5

Using plastic modelling knife and your fingers cut and form the tail as in the picture. 

Step 6

Roll 15g pink Modelling Chocolate into a sausage. Cut in the middle as in the pictures. 

Step 7

Put it over the neck wire and press seams together. 

Step 8

Smooth and form with your fingers and modelling tools. 

Step 9

Using the template as reference make sure the neck and head are the right size.

Step 10

Using the template form the beak out of 2.5g white Modelling Paste Saracino. 

Step 11

Roll out small amount of black modelling paste and wrap it around the half of the beak.

Step 12

Cut the excess and add one small triangle each side as on the template. Put two black sugar balls for eyes and make a small hole for nostrils on each side of the beak.

Step 13

If needed cut a small part of the forehead away so the beak fits better.

Step 14

Make hole in the beak and join it with the head. Use Saracino glue or water to glue both parts together. 

Step 15

For each wing form 10g modelling chocolate into a tear shape. Press it flat and draw a few curved lines with a plastic knife. 

Step 16

Attach the wings on each side and smooth the joins with your fingers.

Step 17

For the foot form a small tear, press it flat and cut out two triangles. 

Step 18

Attach the foot on the bent leg. If your flamingo is going to stand on the sand, you will need a second claw. Wrap tiny amounts of modelling chocolate on the knees. 

Step 19

Make as many flamingos as you like using the same template and changing the position of the legs and the neck. If you want to put your flamingos directly into the cake skip Steps 20 and 21 and go directly to step 22 to paint your flamingos. 

 

Step 20

If you want to make a cake topper with it own stand, use a cake board, mark the spots where your flamingos legs will go into the board. Use a knife to make small holes as big as the legs are thick.

Step 21

Cut the legs 1cm after the pencil line that you drawn in step 2. Inject hot glue into each hole. Insert the leg into it and hold for a minute allowing the glue to cool down and hold the flamingo in place. 

 

Step 22

Use brush and pink powder to dust the leg.

Step 23

Dust the cheek with pink powder too. Dusting with powder colours gives you softer look than painting. 

 

Step 24

Mix different shades of pink using red and white powder. Use lemon extract or clear alcohol to make the powder into fluid. 

Step 25

Start painting the flamingos pink with a small brush. Don’t forget to apply black paint into the nostrils.

 

Step 26

The neck and the tails are darker pink, the wings are brighter except for a few lines, which gives you the illusion of depth. On this picture you can also see the difference that a little bit of painting makes. The finish of the painted flamingo is so much more realistic. 

Step 27

Colour the sugar paste with turquoise and roll it out about 3-5mm thick. Apply cake gel on the cake board so the paste will stick on the board. 

 

Step 28

Cover the board. Trim the paste around the legs. Press the seams together and smooth. Use a modelling tool to draw some circles around the legs. Cut out the excess on the edge of the cake board.

Step 29

Mix loosely green and blue metallic gel and using a wide brush apply on the cake board. Try to have different shades of the mixture on the board, so it looks realistic like a tropical sea. 

 

Step 30

Your cake topper is now ready to go on top of the cake.

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HAND MODELLING

HAND MODELLING

Aug 20, 2018 | Modelling

Author: Tina Scott Parashar

FB: Tina Scott Parashar’s Cake Design

Skill level: BEGINNERS

You will need:

  • 3 gm Saracino modelling paste – Skin colour
  • Medium ball tool
  • Pointed tip sugar shaper
  • Exacto knife
  • Brush for dusting

Step 1

Make a sausage shape and cut one end. Using the back of your brush, mark the wrist and roll your paste along the brush. You can use your finger for this step or even a skewer.

Step 2

This is how it will look once done.

Step 3

Using your index finger, leave a little space between the wrist and your finger and push down on the paste to create the fleshy part of the palm.

Step 4

Using the exacto knife, cut a little ‘V’ to bring out the thumb.

Step 5

Using your fingers, work on the thumb to give it shape.

Step 6

Using the exacto knife cut out the other fingers.

Step 7

Give shape to the fingers and make them longer by rolling between your fingers.

Step 8

Using the ball tool, make a little upside-down triangle in the centre of the palm. Use your own hand for reference.

Step 9

Use the pointed sugar shaper to separate the fingers and smoothen the cuts between each finger.

Step 10

Use the pointed sugar shaper to mark the lines on the palm.

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Step 11

Turn the hand around and use the sugar shaper to mark the bones.

Step 12

Use the ball tool to define the wrist.

Step 13

This is how it should look once done.

Step 14

Bend the fingers as desired.

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FEET MODELLING

FEET MODELLING

Jul 24, 2018 | Modelling

Author: Tina Scott Parashar

FB: Tina Scott Parashar’s Cake Design

Skill level: BEGINNERS

You will need:

  • 5 gm Saracino modelling paste – Skin colour
  • Medium ball tool
  • Pointed tip sugar shaper
  • Exacto knife
  • Brush for dusting

Step 1

Make a sausage shape and using a craft knife cut off one end

 

Step 2

Using your little finger mark where your ankle would be and roll the paste along half the length of your finger.

Step 3

This is how it should look once you are done.

Step 4

Use your index finger and push down on the paste leaving some space for the heel of the foot.

Step 5

This is how it will look once you are done.

Step 6

Using two fingers, bring out the heel of the foot and create the arch.

Step 7

Press down on the paste to define the ankle area and to bring out the bone above the heel.

Step 8

Using your fingers, press down from the sides on the area where the arch would be and define the shape of the foot.

Step 9

Give an arch to the foot as the lady’s foot should have a nice curve on the top. This is how it should look once done.

Step 10

Using an exacto knife, cut out the toes.

Step 11

Using the pointed sugar shaper, define the toes and separate them. Also use the same to define the bones.

Step 12

Using the ball tool, make the ankle bone as shown in the picture. Do the same on both sides.

Step 13

Turn over to work on the base of the foot. Use the sugar shaper to mark the base of the toes. Define it well.

Step 14

Using a ball tool, bring down a line from the centre of the big toe and the toe next to it; and where the arch of the foot starts, divide this line into two, going to either side of the foot, like a little triangle.

Step 15

This is how the foot will look like once done. Use the brush to dust a light shade of pink to emphasise the curves and lines.

Ta-Dah

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