VALENTINE’S GIFT CAKE TUTORIAL
LOVE BIRDS CAKE TUTORIAL
RASPBERRY AND CHOCOLATE PRALINES
You will need:
Raspberry Ganache
- 65g double cream
- 150g Saracino white chocolate drops
- 60g Saracino Le Supreme raspberry flavour paste
- 18g of white rum (optional)
- Saracino cocoa butter
- Saracino colour powder (red, yellow, black)
- Silicone spatula
- Baking paper
- Food thermometer
- Airbrush with 0.8 nozzle
- Piping bags
- Polycarbonate mould
- Microwave
- Scraper
- Glass or plastic bowl
- Small pot
- Blender
- Metal ball tools
Step 1
Pour the cream into a saucepan and heat it to about 40-50 ° C. Remove from the heat
Step 2
For the ganache put your white chocolate drops into a bowl. This amount will made approximately 24 pralines.
Step 3
Pour warm cream onto the chocolate and combine until a smooth consistency is achieved.
Step 4
Add your Saracino raspberry flavour paste to the chocolate mix.
TIP: If you want the flavour to be stronger use more food flavouring.
Step 5
Mix until smooth
Step 6
Optional to add white rum at this stage and mix to combine
Step 7
Melt Saracino cocoa butter in a microwave and mix with powder colours. The orange colour can be obtained by mixing the red and yellow powders.
Step 8
Prepare a polycarbonate mould (make sure that it does not contain any traces of fat), metal ball tool and ready-made cocoa butter mixed with black powder
Step 9
Temper the coloured cocoa butter (around 27-28°C)
Step 10
Dip the metal ball into the black cocoa butter and gently press it into the mould.
Step 11
We repeat this activity many times and use different sizes of balls to get different sized dots.
Step 12
Place aside to allow to set.
Step 13
Prepare an airbrush and pour in tempered orange-coloured cocoa butter.
Step 14
Spray the mould.
Step 15
Spray over again to achieve darker colour
Step 16
Turn the mould over and tap over a paper towel to remove the excess colour.
Step 17
Wipe the mould clean and put aside until the butter sets.
Step 18
Meanwhile, melt approximately 250-300g of white chocolate drops in a microwave to temper it. You will need a temperature of 27-28°C
Step 19
Pour the ready chocolate into the piping bag and fill the mould.
Step 20
Gently tap the mould against the table to get rid of air bubbles
Step 21
Place your sheet of baking paper on the table and turn the mould upside down over it to remove the excess chocolate. Gently tap the mould. Don’t throw the remaining chocolate away as we will be reusing it.
Step 22
Use a scraper to remove the excess
Step 23
Fill each with the raspberry ganache we prepared earlier. Do not fill to the top as you will need to leave room to add chocolate over.
Step 24
Once all are filled put the mould into the fridge for 10-15 minutes.
Step 25
Meanwhile, remove the remaining chocolate from the paper and put it into a bowl.
Step 26
Temper the chocolate and pour into a piping bag.
TIP: I place my piping bag in a glass to hold it open.
Step 27
Remove your pralines from the fridge and pipe chocolate on the top
Step 28
Tap the mould over the table to remove any air bubbles
Step 29
Use your scraper to remove the excess
Step 30
When ready, place your mould into the fridge for 15-20 minutes
Step 31
Turn the mould upside down and tap over the table to realise the pralines from the mould
Step 32
Your pralines are ready! Bon appetite
HOME MADE ICE CREAM
You will need:
800ml warm milk
300ml cream (30-36%)
230g sugar
150g Saracino Base Gelato ice cream base
Saracino Le Supreme flavouring – vanilla, raspberry and strawberry
200g fresh strawberries
100g fresh lychee (can be tinned)
160g fresh blueberries
150g fresh blackberries
2 tablespoons of lemon juice
1 heaped tablespoon cornflour dissolved in 4 tablespoons of cold water
1 tablespoon sugar
Step 1
Prepare all your ingredients.
Step 2
Prepare the ingredients for the ice cream mixture – warm milk, Base Gelato, cream, sugar and Le Supreme vanilla flavouring.
Step 3
Put the warm milk, cream, sugar and Base Gelato in a frozen ice cream making bowl (alternatively use a plain metal or glass bowl).
Step 4
Add 2 tablespoons of Le Supreme vanilla flavouring.
Step 5
Using a whisk, mix the ingredients thoroughly until the sugar is fully dissolved. If you are using a bowl from an ice cream maker – place it in the machine and mix until it freezes to the desired creamy consistency. When ready put it in the freezer. If you are not using an ice cream maker, after mixing thoroughly, put the mixture in the freezer. After 20 minutes take it out and mix it with a fork to break down the ice crystals that are forming and make the mixture a creamy consistency. Continue mixing every 20 minutes until you get the consistency of ice cream. Place in the freezer.
Step 6
Prepare the ingredients for the lychee sauce – you will need the lychees, strawberries, 1 tablespoon of lemon juice and the strawberry and raspberry Le Supreme flavouring.
Step 7
Place the fruit in the blender.
Step 8
Add the lemon juice and one teaspoon of each flavouring.
Step 9
Blend thoroughly.
Step 10
Using a metal sieve and a spoon, push the blended fruit through the sieve into a bowl to give a smooth puree.
Step 11
Put the puree into a ceramic bowl and place in the refrigerator.
Step 12
Prepare the ingredients for the forest fruit sauce – blackberries, blueberries, 1 tablespoon of lemon juice, cornflour dissolved in water, raspberry Le Supreme flavouring and a tablespoon of sugar.
Step 13
Put fruit, lemon juice and sugar in a pan and mix.
Step 14
Add 1 teaspoon of raspberry Le Supreme food flavouring, mix and bring to the boil. The fruit should not fall apart completely.
Step 15
Remove the pan from the heat and pour in the cornflour mixed with water. Bring to the boil.
Step 16
Transfer to a ceramic bowl, allow to cool and place in the refrigerator.
Step 17
Prepare serving bowls for ice cream or waffles, a scoop for ice cream and boiling water.
Step 18
Take the ice cream from the freezer, take out the sauces from the fridge, prepare side dishes such as fresh fruit, sprinkles, meringues, chocolate. Use a hot spoon to scoop ice cream into bowls or wafer cones.
Step 19
Serve the ice cream in a bowl with the toppings and sauce of your choice.
Step 20
Or alternatively serve in the cone.
1st BIRTHDAY CUTE PARTY CAKE
Author: Magdalena Zimmerman
Skill level: BEGINNERS
Covering cake board and cake:
Add 3 drops of Pink Gel Color and one drop of Brown to Saracino Pasta Top. The colour can be deepened and modified by adding more colour. Cover the Cake Dummy and Cake Board. Add a name if you wish. Attach the Washi Tape around the Cake Drum. Set aside to dry
You will need:
- Rolling pin
- Sharp knife
- Dresden tool
- Small, medium and large ball tool
- Number 12 Piping Tip
- Skewers and wooden toothpick
- Green Floral Wire – 22 gauge
- Green Floral Tape
- Soft brushes
- Small paint brush
- Cake lace mould (I used Marvelous mould)
- Mini bows silicone mould
- Number 1 Cookie Cutter
- Edible glue
- 6 inch Cake Dummy
- 10 inch Cake Drum
- Gold Washi Tape
- White, black and skin tone Saracino Modelling Paste
- Saracino Pasta Bouquet
- Saracino White Pasta Top
- Saracino Sweet Lace Pearl
- Saracino Powder Colour (white, skin tone, rose pink, brown and light gold)
- Saracino Gel Colour – Black, Brown and Pink
Step 1
Prepare the paste: To the white Modelling Paste, add a small amount of the pink gel colour and a little brown colour (this way you will get Dusty pink). You will also need Skin tone, black and white paste.
For the head knead a ball and roll it with your hand.
For the eyes:
- Using the tool with a small ball, form a half-circle for the eye sockets.
- Using the cutter, cut out small circles from the skin tone and cut off the bottom with a knife to give a flat edge.
- Place into the sockets of the eyes
- Using your fingers roll two thin sausage shapes with one pointed end and fix them over the eyes, then shape and blend them with the Dresden tool to form the eye lids.
Step 2
To create the face:
- Using skin tone paste roll a long flat sausage shape for the cheeks and mouth area.
- Using a tool with a large ball, make a dent for the mouth
- Fix to the face and shape / blend it
- Shape the nose pieces and teeth, fix them to the mouth and make a line below the nose
- Prepare the details for the eyes and eyelashes. Fix oval eyes where shown, make a line on them with the Dresden tool and fix the black line eyelashes into the line.
Step 3
To create the ears, arms, tail and body:
- Use dusty pink to form the ears of the rabbit. For the arms roll the dusty pink colour into a long sausage shape. Cut diagonally into two equal parts. Roll a ball for the tail.
- Using a medium ball tool, shape the ears. Fill them with white paste.
- For the body form a large ball, roll it into a cone shape and flatten at the end. At the large bottom of the cone, make a dent in the centre with your finger and form the legs.
- Using white paste cut out a circle for the tummy
- Using the cocktail sticks as a tool, add texture to the tail.
Step 4
Connect the head to the body using a cocktail stick, fix the ears to the required position, fix the white part of the tummy and the tail.
Step 5
To create details:
- Prepare the slippers and a hat using the shapes shown in the pictures.
- Using Saracino Pasta Bouquet, cut a one shape (you can use a cutter for this) and decorate it. Your bow can be formed in a bow mould ti the required size.
- Attach the bunny slippers and hat. Using a soft brush and powder colours add shade (I used brown and pink)
- Fix the rabbit’s arms and fix the number one in them. Put on the cake!
Step 6
FOR THE SIDE BUNNY DECORATION: Prepare the paste: Add a small amount of Skin tone to the white Modelling Paste. You will also need Black paste and a small amount of pink for the nose
For the head:
- Form a ball and shape it with your hands.
- Using the Dresden Tool, make an incision in the centre of the lower part of the head for the mouth, then on the sides to shape the rabbit’s face.
- Gently pull out the mouth and shape / blend the sides
Step 7
Eyes and nose:
- Using a small metal ball tool, form oblong indentations for the eye sockets
- Prepare black eyes and a pink nose from paste
- Fix the eyes and nose to the bunny’s face
Step 8
For the body:
Form a cone shape and round it at the top, then smooth it with your hand.
For the tail roll a ball. Add texture using the cocktail sticks.
Attach the head to the body and fix the tail
Prepare the rabbit’s ears, hands and feet as shown
Make a dent in the ears using a medium-sized ball tool
Step 9
Fix the hands and feet. Using a soft brush and powder colours, shade the rabbit (I used brown, skin tone and pink). Use edible glue to attach the rabbit to the cake.
Step 10
Sugar Flowers:
- Using Pasta Bouquet roll out thinly.
- Using Pasta Bouquet fix a small ball to the end of a flower wire. Using your Dresden tool make lines on the ball and set aside to dry.
- Cut two strips 13cm long
- Use a knife to cut out narrow triangles in each strip
- Cut strips and fix around the flower centre.
- Allow to dry completely, then wrap the wire with floral tape and place on the cake. If inserting into the cake you will need a flower pick.
Step 11
Balloons:
- Roll a Dusty pink ball and two Skin tone balls
- Flatten using your hand
- For two balloons – Dusty pink and Skin tone, dust with Saracino Powder Colour (Pink and Brown)
- Paint the final balloon gold with Saracino Light Gold Powder mixed with alcohol. Using edible glue, fix the balloons to the cake.
Pattern:
- Add drops of pink and brown colours to the Saracino Sweet Lace Pearl. Mix.
- Place in the mould. You can use any Cake Lace mould (I used Marvelous mould)
- Let it dry completely. Due to the deep pattern my lace took 36 hours to dry completely.
- When the lace is dry, paint some parts gold and leave the rest in the Dusty pink colour
- Using edible glue, fix the lace on the cake
Painting the name and the balloon string:
- Use a pencil to make an inscription and add a string of balloons on the cake
- Using the Small paint brush, black gel dye mixed with clear alcohol, paint over the pencil details.
