SUMMER PICNIC CUPCAKES

SUMMER PICNIC CUPCAKES

Jun 26, 2019 | Cakes, Cupcakes, Modelling

Author: SARAH BRAY

FB: DAISY CAKES BY SARAH

Skill level: BEGINNERS

You will need:

  • Green sugarpaste with gum trag added
  • Sugar glue
  • White flower paste
  • Golden brown modelling paste (white paste coloured using Saracino yellow, orange and brown gel colours)
  • Saracino white modelling paste
  • Saracino red modelling paste
  • Saracino pink modelling paste
  • Saracino light green modelling paste
  • Ginger modelling paste (white paste coloured using Saracino orange and brown gel colours)
  • Saracino yellow modelling paste
  • 100s and 1000s
  • Work-board
  • Rolling pin
  • Paintbrush
  • 58mm round cutter
  • Sponge drying mat
  • 32mm round cutter
  • Ball tools (large and small)
  • 2cm square cutter
  • 1cm round plunger cutter
  • Craft knife
  • 4cm square cutter
  • Smoother
  • Sharp knife
  • 2.5cm square cutter
  • 12mm blossom plunger cutter
  • 6mm blossom plunger cutter

Step 1

Cut out four green circles using a 58mm round cutter and leave to dry completely.

Step 2

To make the plates cut out a thin circle of white flower paste using a 32mm round cutter and soften edges using a ball tool on a piece of sponge. Flatten slightly and leave to dry completely.

Step 3

To make the scones, roll out a 1cm ball of golden paste and flatten slightly with your finger. Use a ball tool to add texture.

Step 4

Pull off a small pea sized piece of white paste and use your thumb and forefinger to soften the edges. Stick to the bottom part of the scone. Repeat process with red paste (jam) and stick on top.

Step 5

Lastly use your thumb and forefinger to shape a 1cm ball of golden paste for the top half of the scone and secure using sugar glue.

Step 6

Make 3 scones like this and stick them onto the plate with sugar glue. Attach to the centre of one green topper

Step 7

To make the sandwiches cut out 4 x 2cm squares of white paste (approx. 2mm thick) Cut out 2 x 2cm squares of pink paste (approx.. 1mm thick) and 8 x 1cm circles of red paste using a round plunger cutter. Construct the sandwiches filling each with a piece of ham (pink square) and 4 x red circles (tomatoes) securing with sugar glue if necessary.

Step 8

For the lettuce take a small piece of light green paste and soften edges with thumb and index finger. Attach to the top of the slices of tomato

Step 9

Finish with the other white square (slice of bread) and cut in half diagonally with a sharp knife.

Step 10

Arrange on one of the plates securing with sugar glue.

Step 11

To make the pork pie roll a cherry tomato sized piece of ginger paste into a ball in the palms of your hands. Holding the ball of paste between your thumb and forefinger, use your other hand to rotate the paste round to create a pie shape.

Step 12

Roll out a thin sausage of ginger paste using the palms of your hands.

Tip: I use a smoother to even out any bumps made from rolling with the palms of your hands)

Step 13

Wrap this sausage around the top of the pie to create the crust, cutting off the excess with a craft knife and securing with sugar glue if necessary.

Step 14

Use the bottom end of a paintbrush to push gently upwards on the rim of the pie to create a pattern.

Step 15

Push down on the top with the end of a paintbrush to create the pattern around the top edge of the pork pie.

Step 16

Roll out a thin piece of white paste and cut a 4cm square. Use your thumb and forefinger to push in slightly at the sides.

Step 17

Secure the pork pie to the white paper and attach to one of the green toppers. Add two little slits on the top of the pork pie for decoration.

Step 18

To make the flask use a smoother to roll out a sausage of blue paste and a sausage of white paste approx. 15mm in diameter. Cut off a piece of blue approx. 25mm in length and two pieces of white approx. 12mm in length.

Step 19

Use your thumb to soften one end of each of the white pieces and attach one to the blue piece with sugar glue. Put the other white piece aside for now to firm up. This will be the second cup.

Step 20

Roll out a thin piece of white paste and cut out a 2.5cm square. With your thumb and forefinger push gently on the sides as you did before. Attach this to one of the green toppers. Also attach the flask with sugar glue.

Step 21

To make the doughnut roll a small pea sized piece of golden paste in the palms of your hands. Using the small end of the ball tool, push through the paste creating a hole in the centre. Push the tool two thirds of the way through to make the hole bigger.

Step 22

Roll out a small piece of pink paste and cut out a 12mm flower using a blossom plunger cutter. Press this onto the top of the doughnut (using sugar glue if necessary to secure) Use the ball tool again to add the hole back in.

Step 23

Decorate the doughnut with a few 100s and 1000s. Attach to the white square on the topper.

Step 24

To make the cup with tea, take a small piece of ginger paste and flatten in your fingers so it is the same size as the top of the cup made earlier.

Step 25

Press onto the top of the cup made earlier and secure with sugar glue if necessary.

Step 26

Roll out a small piece of white paste into a thin sausage. Curve into a handle shape, cut with a craft knife and glue to the cup. Repeat for the other cup.

Step 27

To make the grass roll three pea sized balls of light green paste into tear drop shapes in the palm of your hand with your finger.

Step 28

Stack them on top of each other and use a craft knife to trim off the excess.

Step 29

Attach the clumps of grass to the toppers with sugar glue making two for each topper.

Step 30

Finally using a small plunger cutter cut out little yellow flowers and add these to the toppers next to the grass (approx. 3 per topper)

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CAKE INTERNATIONAL SHOW 2019

CAKE INTERNATIONAL SHOW 2019

Jun 11, 2019 | Blog, Cake Gallery

AMAZING CREATIONS FROM CAKE INTERNATIONAL 2019

 

by Saracino – as we are amazed how many of you have used Saracino products to create your pieces.
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LITTLE LOVE BEAR TUTORIAL

LITTLE LOVE BEAR TUTORIAL

May 23, 2019 | Cakes, Cupcakes, Modelling

Author: SARAH BRAY

FB: DAISY CAKES BY SARAH

Skill level: BEGINNERS

You will need:

  • 200g Saracino white modelling paste
  • Saracino yellow gel colour
  • Saracino orange gel colour
  • Saracino brown gel colour
  • Saracino green gel colour
  • Saracino yellow edible dust
  • Saracino orange edible dust
  • Saracino brown edible dust
  • Saracino pink edible dust
  • Small piece Saracino black modelling paste
  • Sugar glue
  • Workboard
  • Cocktail sticks
  • Paintbrush
  • Rolling pin
  • Blossom plunger cutters
  • Small flower cutters
  • Sharp knife
  • Dresden tool
  • Small ball tool
  • Craft knife
  • Dotting tool
  • Sponge Mat
  • Smoother
  • Medium sized soft brush
  • Plain wheel modelling tool

Step 1

Using a cocktail stick, add small spots of Saracino yellow, orange and brown gel colours to 100g white paste to create a light golden brown colour.

Step 2

To make the legs take a 12g piece of golden brown paste and roll into a ball in the palm of your hands

Step 3

With the ball of paste in your hand use your index finger and middle finger to roll just one end to create a leg shape.

Step 4

Stand the leg onto the board and push it down onto the board to make the foot. Smooth over with fingers to soften any bumps. Repeat steps 2 – 4 to make the second leg

Step 5

Push the two legs together using sugar glue if necessary to secure them together. Be careful not to lose the ankle shape when joining together.

Step 6

Use a sharp knife to diagonally trim off the top of the legs. Leave to set.

Step 7

For the bears body roll a 35g ball of golden brown paste into a ball in the palm of your hands and roll gently to make a slight oval.

Step 8

Use sugar glue to attach the body to the legs.

Step 9

Mark a line down the body using a plain wheel modelling tool and leave to set (supporting if necessary)

Step 10

To make the head roll a 25g piece of golden brown paste into a ball and soften gently into a slight oval.

Step 11

Mark a line down the middle of the head using a plain wheel modelling tool and continue down the back.

Step 12

Use your finger to slightly flatten the top of the body in order to secure the head more easily.

Step 13

Use some sugar glue to attach the head to the body and leave to dry (supporting if necessary)

Step 14

For the ears roll a pea sized piece of golden brown paste into a ball and flatten slightly with your finger.

Step 15

With a ball tool press into the centre of this ball.

Step 16

Using a craft knife cut this in two to create two ears.

Step 17

Attach one either side of the head to create ears.

Step 18

To make the arms roll 5g of golden brown paste into a ball and then roll into a teardrop shape with your hands at an angle. Repeat for the second arm.

Step 19

Place the pieces on the board and use your fingers to flatten slightly onto the board.

Step 20

Attach the arms with sugar glue making sure they meet in the middle. If they aren’t long enough elongate the arm slightly before attaching.

Step 21

Roll a pea sized ball of white paste and flatten slightly onto finger in an oval shape.

Step 22

Attach muzzle to bottom half of the face with sugar glue.

Step 23

Using a plain wheel modelling tool mark a vertical line from the top of the muzzle to the bottom.

Step 24

Shape a small piece of black paste into a triangular nose shape and attach to the top of the line just made using a small bit of sugar glue.

Step 25

Using a small dotting tool mark out two indents for eyes. Leave to dry

Step 26

To dust mix a small quantity of Saracino yellow, orange and brown dusts to get a golden colour. Build the colour up slowly with a soft brush dusting the top of the legs, around the base of the feet, under the head and around the edge of his head.

Tip: I keep a small piece of the paste used for the bear to check the colour of the dust before adding to the bear himself

Step 27

Use a small amount of Saracino pink dust for the cheeks.

Step 28

For the flowers mix up three shades of pink using the Saracino pink gel colour and keep a small portion white.

Step 29

To make the roses roll small pieces of paste into sausage shapes and flatten with the rolling pin

Step 30

Roll up into flowers. You may need to trim the excess paste off with a craft knife before attaching.

Step 31

Cut out a variety of flowers using simple blossom cutters and other small flower cutters in all three shades, shaping on a sponge mat with a ball tool.

Step 32

Start to arrange these to the front of the bear securing with sugar glue. Try to add the smaller flowers towards the edges. Roll tiny balls of paste for the centres of the flowers.

Step 33

For the leaves and stems mix up a small piece of white paste with a small amount of Saracino green gel colour to create a soft green.

Step 34

Shape a small triangle of green paste in your fingers and use the thin end of the dresden tool to press lines in to create the look of stems

Step 35

Trim down and attach below the bears arms with sugar glue

Step 36

For the flower pots mix up a 25g piece of white modelling paste to a golden cream colour using spots of Saracino orange, yellow and brown gel colour.

Step 37

Cut in half and using a smoother at an angle, roll to a cone shape.

Step 38

Use a sharp knife to cut the excess off from either end to create a flower pot shape.

Step 39

Repeat to make the second pot

Step 40

Take a small piece of pink (any shade is fine) and stick to the top of each flower pot.

Step 41

Roll roses and cut out flowers as before and stick to both flower pots.

Step 42

Roll tiny teardrops of green paste and using the thin end of the dresden tool make a line down the middle. Push a few of these leaves in between the flowers in the pots

Step 43

Finish pots by very lightly dusting the bottoms using a mixture of Saracino yellow, orange and brown dusts.

Step 44

Roll two tiny balls of black paste for eyes and secure with sugar glue.

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ROYAL ICING POPPIES

ROYAL ICING POPPIES

Apr 26, 2019 | Painting, Royal Icing

Author: Claudia Prati

FB: CLAUDIA PRATI TORTE CREATIVE 

Skill level: INTERMEDIATE

You will need:

  • A round cake of 20cm diameter/15cm high covered with 300g Saracino white top paste
  • A 30cm round cake board covered with 150g of Saracino white top paste
  • Saracino Dust colors: white, brown, green, black
  • Saracino Dust or gel colors: red, yellow, green
  • 500g Saracino royal icing mix
  • 100 ml Vodka
  • One pointed and one square shaped plastic (or metal) palette knives
  • 2 flat brushes: one medium and one large
  • 1 small pointed brush

Step 1

Cover the cake with the sugarpaste.

Step 2

Cover the cake board with white sugar paste.

Step 3

Mix some brown dust color with a few drops of vodka, achieve a “paste” consistency.  Do the same with some white color.

Step 4

Start painting the bottom of the cake with brown using a large brush.

Step 5

Start painting the top of the cake with white using a large brush.

Step 6

Start to blend the two colors together in the middle of the cake creating a mid-tone color (light brown).

Step 7

Work fast covering one area of the cake at a time without letting the colors dry then switch to another area until you have colored all the surface.

Step 8

Mix 500g of Saracino royal icing (firm peak consistency) and color a spoon of royal icing with Saracino Red gel or dust color (with dust you will have a “matt” finish effect, with gel a more “shiny” effect). Put it on the left side of a plastic mixing palette.

Step 9

On the same plastic mixing palette, to the right side mix a spoon of royal icing with yellow color. Mix the two colors together in the middle of the palette creating a nice orange.

Step 10

Take some orange, red and yellow with the back of the plastic palette knife filling it in this way

Step 11

First flower: with a circular motion create a small “fan” shape. This will be our first simple flower. Make 3 or 4 of these ‘one petal’ flowers on the cake make it larger or smaller changing position on the cake.

Step 12

Second flower: Composed of 4 petals. The first petal starts from bottom left and work up with a circular motion. For this petal fill the palette knife only with red.

Step 13

Form another red small petal on the right side of the first petal leaving a space between the two. This second petal starts from the bottom right and work up with a circular motion

Step 14

Fill the palette knife mixing some yellow, orange and red and place a third petal in the middle of the previous petals, create the same shape as the first petal we made in step 11

Step 15

Create a thicker petal filling the palette knife with a large amount of royal icing and holding the palette knife sideways on the cake and not flat as before. Twist the palette knife without moving it from the sideways position.

Step 16

With a medium brush paint underneath the fourth petal to create a “cone shape” for the center of the flower. Make 3 or 4 of these flowers on the cake in different positions.

Step 17

Open flower made of 4 petals: Switch to the square palette knife and fill it with some yellow and orange royal icing. Create one petal starting from one point and working down, applying pressure at the beginning and releasing the pressure while moving down.

Step 18

In the same way do another petal on the opposite side of the first petal. Leave some space in the center.

Step 19

Put a third petal between the first two on the right side of the flower. Leave some space in the center.

Step 20

Complete the flower with the 4thpetal that is positioned on the left side of the flower. Leave some space in the center of the flower. Make a couple of these open flowers on the cake

Step 21

Fill the pointed palette knife with red royal icing and create the same petal as Step 11 but turned upside-down.

Step 22

Put an orange petal close to the first one on the right side. The movement is always the same as the first petal (Step 11)

Step 23

Create a third petal on the left side using the edge of the pointed palette knife working from the outside to the inside of the flower with a flat motion

Step 24

With the square palette knife create an open petal like the one you made in step 20 overlapping the second petal

Step 25

Form another small red petal between the third and the fourth petal filling just the edge of the palette knife with enough royal icing to create a thicker petal

Step 26

Model and form the edge of last two petals with a damp medium brush

Step 27

Mix some gel (or dust) green color with a spoon of royal icing. Fill just the edge of the pointed palette knife with a small quantity of royal icing. Touch the cake just with the edge of the spatula going down from top to bottom.

Step 28

 

Form green buds on the other side, from bottom to top.

Step 29

Fill the empty spaces with some green buds changing position and direction.

Step 30

Dissolve some green, black and brown dust colors with a few drops of vodka to obtain three different colors.

Step 31

With a small brush create some long and thin lines that start from the bottom and reach the flowers and buds, add other blades of grass all around.

Step 32

Paint the dark parts of the flower starting from the base of the calyx with green and in the center of the flowers with black.  Create some small threads at the base of each flower and bud.

Step 33

With a pinch of yellow royal icing and a small knife create the center of the open flowers

Step 34

Create some black dots all around the center of the open flowers.

Step 35

Color some royal icing with a pinch of brown dust and use it to fix the cake to the cake board, filling any gaps with the palette knife. Allow to dry.

Step 36

Mix some white dust with vodka. Put some touches of white on the flowers with the large brush (only on the parts that are more in relief).

Step 37

Fix an ivory ribbon around the cake board.

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