PIRATE SHIP CAKE TUTORIAL

PIRATE SHIP CAKE TUTORIAL

Oct 6, 2021 | Cakes, Modelling

Author: MARTA KIZINSKA-BRZOZA

FB: CAKE FACTORY BY MARTA

Skill level: INTERMEDIATE

You will need:

  • A dummy or cake
  • Cake drum
  • Saracino Pasta Top (blue, tiffany, white) to cover dummy / cake and cake drum
  • Saracino Pasta Model (brown, orange, blue, green)
  • Airbrush
  • Airbrush colours (brown, black)
  • Rolling pin
  • Modelling tools
  • Smoother
  • Silicone mould shells
  • Scalpel
  • Long and short toothpicks
  • Saracino Wafer Paper 0.27
  • Water
  • Brush

Step 1

Combine the white, tiffany and blue Pasta Top and mix. Dont worry about mixing too well as we want a marble effect.

Step 2

Cover the cake board.

Step 3

To cover the dummy / cake use the coloured Pasta Top. If you need to dust the work surface with cornflour before rolling the fondant to prevent it sticking. Lightly moisten the dummy or cake using water or cake gel so that the fondant sticks.

Step 4

For the shells to the side of the cake roll small balls using three different colours. Use your ball tool to create an indent and hollow out to form the curved shape.

Step 5

Attach them randomly to the cake and board.

Step 6

For the seaweed roll long sausage shapes from two shades of green Pasta Model. Use your fingers to flatten.

Step 7

Twist them into a seaweed shape. Fix them to the cake as you wish.

Step 8

For the waves use the remaining coloured Pasta Top. Weigh out pieces of 18-30g and roll each of them to a long teardrop shape. Again this does not have to be perfect as we want to achieve a random sea look.

Step 9

From the narrow end roll into a snail shell shape.

Step 10

Bend and shape the waves randomly to give a flowing sea feel. Fix to the top and sides of the cake using a little water or edible glue.

Step 11

Using 500g brown Pasta Model model the shape of the boat. 

Step 12

Use your scalpel to cut out a rectangle shape for the hollowed out deck area.

Step 13

Roll thin strands of brown paste. Flatten gently and cut into strips to attach to the back of the deck area. We want to achieve a wooden plank effect.

Step 14

Use your Dresden tool to apply a wood look texture to the ship. 

Step 15

Roll out a 3cm wide strip of brown Pasta Model. Use a sharp knife to form a turret shape across the top.

Step 16

Using a little water fix to the bow and stern of the ship cutting the piece to the length you need. Using a ball tool make indentations in the front for the port holes.

Step 17

For the cannon shutters shape 8 small squares and fix them to the sides of the ship pressing with point shapers.

Step 18

Roll a 3cm long sausage shape and cut into two. Fix vertically on the back end of the ship. Roll a thinner sausage shape and fix over the two vertical pieces.

Step 19

For the mast pads roll 1.5cm long sausage shape and divide into three equal parts. Roll a thin strip and fix around the top of each mast base. Fix the mast bases to the front, middle and back as shown.

Step 20

For the two front handrails roll a 1cm diameter sausage shape 3cm long and cut in half fix to the deck as shown. Roll a thinner piece and divide into two and stick to the top of each post to form the handrail.

Step 21

For the steering wheel support roll a 3cm long sausage shape slightly narrower at the top end. Mark 3 grooves around it. Fix between the handrails.

Step 22

Using a thin line of rolled paste form a round steering wheel.

Step 23

Add 8 small lengths of thin brown paste to the wheel meeting in the centre. Use a sharp modelling tool to mark small holes at the joining points.

Step 24

Attach the wheel to the upright column.

Step 25

Work your brown paste until it is soft. Cover three wooden skewers with the paste. 

Step 26

Insert each mast into the three bases we fixed earlier.

Step 27

Now prepare the horizontal mast pieces. Cover lengths of wooden skewer and toothpick with the soft brown paste. For this ship I have used 7 mast pieces.

Step 28

Using a little water or edible glue fix each horizontal member to the vertical mast. Roll or extrude a thin line of brown paste. Twist around to give the rope look.

Step 29

Using an airbrush spray with a dark brown. We want to achieve a shipwrecked derelict look.

Step 30

For the sails we need to rip pieces of 0.27 wafer paper to give a torn rough look. Use your airbrush to spray both sides black.

Step 31

Using a little water or edible gluse fix the sails to the masts randomly. We want to achieve a ripped, ghostly, random look. 

Step 32

Place the ship on the cake so that it sits against the waves. If the ship is not sitting well use a little spare paste underneath were it is not seen.

Step 33

To give added dimension and character to the cake add shells. Mix orange and brown pasta model to give a marble effect. 

Step 34

Use a shell mould to make as many pieces as you want for the look of your cake.

Step 35

Add to the look by fixing a few random white ‘bubbles’.

Step 36

AHOY!! We are ready to set sail.

Back To Tutorials

AUTUMN WAFER PAPER WEDDIG CAKE

AUTUMN WAFER PAPER WEDDIG CAKE

Oct 6, 2021 | Cakes, Wafer Paper

Author: Claudia Kapers

FB: Claudia Kapers

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.













			

			

				
				
				
				
			

				
				
			

				
				
				
				
				
				
				

				

				
				
				
				
				

				Back To Tutorials
			

			

				
				
				
				
			

				
				
			

				
					

			
					


											
								WILD MEADOW WAFER PAPER CAKE							
					
															
WILD MEADOW WAFER PAPER CAKE

					
					
Oct 6, 2021 | Cakes, Wafer Paper

				
				
				
				
				
				
				

				

				
				
				
				
				

				
				
				
				
				
			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
Author: Anna Astashkina

			

				
				
				
				
				
			

				
				
				
				
				
FB: Anna Astashkina Cake Artist

			

				
				
				
				
				
Skill level: BEGINNERS

			

			

				
				
				
				
				

				
				
				
				
				
You will need:


    

  • Sharp scissors
    • 

  • Dresden tool
    • 

  • Variety of brushes
    • 

  • Fluffy makeup brush
    • 

  • Floral modelling foam pad
    • 

  • Petal formers or spoons
    • 

  • Peony petal veiner (sugarartstudio.com)
    • 

  • Small mixing bowls/palette
    • 

  • Saracino Wafer Paper (0.27mm)
    • 

  • Powder colour: moss green, dusty pink
    • 

  • Airbrush colour / gel colour (soft pink, juniper green)
    • 

  • Food grade glycerin
    • 

  • Corn flour
    • 

  • Floral wire: 22 gauge to make the stem and 28 gauge to make leaves
    • 

  • Floral tape: light green and white
    • 

  • TEMPLATE  – dowlnload HERE
    • 









    

  • 








			

			

				
				
				
				
			

				
				
			

				
				
				
				
				
				
				

				

				
				
				
				
				

			

				
				
				
				
			

				
				
			

				
				
				
				
				
				
				

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 1


Place one sheet of wafer paper on top of your template. Use the dull end of the Drezden tool and transfer the impression of the shape onto the wafer paper.

			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 2


Alternatively, you can use a pencil or light-coloured edible marker to transfer the petal outline onto the wafer paper.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 3








Using sharp scissors, cut out your petals. To save time, you can cut up to 3 sheets of wafer paper at the same time.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 4








Prepare three petals and one calyx.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 5








To make AC Tonic™ wafer paper conditioner, mix ½ tsp food-grade glycerin and 2 tbsp water (preferably distilled). 







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 6


Add soft pink gel colour to your mixture. Add more conditioner or gel colour to get your preferred shade of pink.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 7








To condition wafer paper, gently press your brush on the side of the palette to remove excess moisture.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 8














Apply AC Tonic™ conditioner on the smooth side of your petal first.


 













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 9














Gently press the conditioner into the wafer paper to get a soft and flexible petal.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 10








If your wafer paper is melting or gets sticky, use a fluffy brush and apply a small amount of cornstarch. 







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 11








Apply the same treatment to the other (rough) side of the petal.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 12








Place your conditioned petal in the silicone veiner with the rough side up. Keep your veiner on the table and firmly press, hold for 5-10 seconds.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 13








You should get a soft textured wafer paper petal.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 14








Place your petal on a petal former or a spoon. Set aside to dry completely.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 15








Repeat the previous steps to condition the medium size petals.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 16








Press the petals in the veiner with the rough side up. Place a medium-side petal into a former to create a cupped shape. Set aside to dry.


 







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 17








Cut 22 gauge white wire in half. Using needle-nose pliers, create a large closed hook.


 







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 18








Take half-width white floral tape, stretch and start shaping a bud. Add 10-15 layers of floral tape to make the base for the sweet pea flower.


 







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 19








Take a small petal with the rough side up. Apply the conditioning mixture to get a saturated, even coverage.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 20








Place your sweet pea bud inside a small petal.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 21








Pinch both sides of the small petal to create the center. Set aside to dry.




 







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 22








For leaves, cut two pieces of wafer paper, roughly the size of your template.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 23








Mix AC Tonic™ with the green gel colour of your choice. Apply a thin layer of conditioning mixture to one piece of wafer paper.


TIP: Use a scrap piece of wafer paper to check the colour and saturation of your mixture.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 24








Take a piece of 28 gauge white wire and press in the middle of the wafer paper. Sandwich with another piece of wafer paper. 







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 25








Press both layers together to make sure that the wire is secured in the middle.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 26








Using the same conditioning mixture, colour the wafer paper.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 27








To prevent wafer paper from sticking, apply a small amount of corn flour with a large fluffy brush.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 28








Place your leaf template on top of the coloured wafer paper. Narrow end pointing the wire. Using sharp scissors, cut out the wafer paper leaf.


 







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 29








Gently peel off the paper template. You should have a teardrop-shaped leaf with the wire in the middle.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 30








Place your wafer paper leaf on a floral foam pad and press with the dull end of the Dresden tool.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 31








You can curl and shape your leaf to give it some movement. Set aside to dry.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 32








To make tendrils take a piece of light green floral tape and stretch to activate the glue. Start twisting the tape to create the base for the tendrils.  


 







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 33














Using a thin paintbrush, shape your floral tape onto the handle to make the spiral tendril. Gently twisting the brush, remove the tendril from the handle. 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 34








For the calyx condition the rough side of the wafer paper with the green AC Tonic™ mixture.


 







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 35














Place your conditioned calyx on the floral foam pad with the smooth side up. Use a ball tool to add shape to the calyx.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 36








Place it in a petal former and leave it to dry completely before assembling.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 37














Dusting petals – Make sure that all your petals are dry before dusting the flower. 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 38


Apply a generous amount of dusty pink powder colour to the outside part of the sweet pea center.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 39














Add moss green powder colour at the inner base of the center. 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 40


Apply dusty pink powder colour to the outer edge of the medium petal.


 

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 41














Add moss green powder colour at the base.















			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 42


Dust your large petal using the same colours and patterns.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 43














Using moss green powder colour, dust your leaves. To make it more dimensional, add a touch of dusty pink. The petal on the left is before dusting and on the right dusted with moss green and dusty pink.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 44


Prepare all the dusted petals and calyx before starting assembly.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 45














Using a small brush, apply water in the middle of medium size petal to make it sticky.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 46


Attach your sweet pea center to the medium size petal and hold for a few seconds.  

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 47














Repeat with the large petal applying a little water in the centre.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 48














Attach to the sweet pea flower. Hold for a few seconds.


 













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 49














Add the calyx to the flower. Apply a small amount of water as glue. 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 50














Gently press the calyx onto the sweet pea flower.













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 51














You can reshape and form the flower while it is still soft. 


 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 52














Use a half-width light green floral tape to cover the stem.













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 53














To make sweet pea buds, use small and medium size petals. Shape the petals to a more closed look.


 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 54














Make sweet pea flowers at different stages of bloom, leaves and tendrils to create a full branch. 













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 55














Start by grouping and taping flowers together.


 


 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 56














Tape a few tendrils and flowers to another piece of 22 gauge wire. Add flowers every 3-4cm. 













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 57














At the base of the flower, add two leaves on the opposite sides of the stem. Use light green floral tape to assemble the sweet pea.


 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 58














Add more flowers, leaves and tendrils to achieve the desired look.


TIP: Use posy picks to insert your flowers into an edible cake. Floral wires should never be exposed inside the cake.  













			

			

				
				
				
				
			

				

				
				
				
				
				
			

				
				
				
				
				
			

				
				
				
				
			

				
				
			

				
				
				
				
				
				
				

				

				
				
				
				
				

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								HIDING SQUIRREL CAKE TUTORIAL							
					
															
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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								RASPBERRY SWISS ROLL CAKE							
					
															
RASPBERRY SWISS ROLL CAKE

					
					
Sep 2, 2021 | Cakes, Desserts

				
				
				
				
				
				
				

				

				
				
				
				
				

				
				
				
				
				
			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
Author: Mabanuby

			

				
				
				
				
				
			

				
				
				
				
				
FB: Mabanuby 

			

				
				
				
				
				
Skill level: INTERMEDIATE

			

			

				
				
				
				
				

				
				
				
				
				
You will need:


    

  • 

    Saracino powder colours: pink, purple, yellow, green 
    

    • 

  • 

    Saracino Royal Icing mix
    

    • 









Ingredients for Pate Decor: 


    

  • 80g soft butter
    • 

  • 80g icing sugar
    • 

  • 60g egg whites
    • 

  • 70g plain flour
    • 



Ingredients for Swiss Roll Mixture: 


    

  •  200g eggs
    • 

  • 100g sugar
    • 

  • 150g Saracino Almond flour,
    • 

  • 40g plain flour
    • 

  • 2g salt
    • 

  • 60g almond paste
    • 

  • 140g egg whites
    • 

  • 70g sugar
    • 



Ingredients for Filling:


    

  • 250g butter
    • 

  • 200g condensed milk
    • 

  • 60g Le Supreme Raspberry food flavouring paste
    • 

  • 250g fresh raspberries
    • 

  • Raspberry jam
    • 



Equipment:


    

  • 

    Food mixer
    

    • 

  • 

    Baking paper
    

    • 

  • 

    Baking film
    

    • 

  • 

    Silkomart 01 silicone tray
    

    • 

  • 

    Spatulas
    

    • 

  • 

    Fine sieve
    

    • 

  • 

    Bowls of various sizes
    

    • 

  • 

    Royal icing piping nozzle (Wilton 125 for rose petals and Wilton 352 for leaves)
    

    • 

  • 

    Round piping nozzle number 2
    

    • 

  • 

    Royal Icing flower nail
    

    • 

  • 

    Parchment paper
    

    • 



    

  • 

      

    • 

    

    • 








			

			

				
				
				
				
			

				
				
			

				
				
				
				
				
				
				

				

				
				
				
				
				

			

				
				
				
				
			

				
				
			

				
				
				
				
				
				
				

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 1


Prepare the ingredients for the pate decor. You will need the butter, icing sugar, egg whites, flour and Saracino powder colours (purple, green, yellow and pink).

			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 2


Combine the butter with the icing sugar until you have a fluffy consistancy.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 3








Gradually add the egg whites and the flour alternatively until the mixture is smooth and well blended.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 4








Prepare the required design on to a piece of paper.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 5








Prepare the silicone swiss roll tin / mould and cut transparent film (it is important the film is suitable for baking) to the same size as the mould.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 6


Place the design face up on the silicone swiss roll tray and cover it with the baking film. I am adding two templates which will make two smaller Swiss rolls.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 7








Divide the pate decor into 5 equal parts and colour with powder colours : pink, lilac, light green, dark green and yellow.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 8














Add a number 2 piping nozzle to a piping bag and fill with the yellow pate decor. 













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 9














Repeat for the lilac colour.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 10








Pipe to make the flowers as shown.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 11








Using a number 2 nozzle again add light green and dark green to piping bags. Using the dark green pipe small stems and twigs. 







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 12








Pipe some of the larger leaves with light green.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 13








Finish the larger leaves with dark green. Place in the refrigerator to cool well.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 14








Prepare the ingredients for the Swiss roll mixture: whole eggs, sugar, Saracino almond flour, plain flour, almond paste, egg whites, a pinch of salt.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 15








Whisk the eggs and a first part of the sugar in the mixer until light and fluffy.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 16








Mix the almond flour and salt well.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 17








Using a sieve add the flours to the whipped mixture.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 18








Combine gently with a spatula (from top to bottom) without overworking the mixture.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 19








Gently combine the almond paste.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 20








Whip the egg white until stiff and add the second part of sugar.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 21








Gently combine the two mixtures without losing the entrained air.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 22








Remove the paper template from uder the baking film sheet. Add the Swiss roll mixture evenly over the painted design. Take care not to damage your design.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 23








Using an elbow spatula fill the silicone pan completely evenly taking care not to overwork and lose the air. Place in the oven and bake at approximately 170° for 10 minutes.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 24








Once cooked, turn the Swiss roll over onto a baking sheet and allow to cool. Once cold, gently remove the silicone mould.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 25








Remove the bakable film.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 26








Cut to the length of Swiss roll you would like.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 27








Prepare the ingredients for the filling : butter, condensed milk, Saracino Supreme Raspberry food flavouring.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 28








Whip the butter in a mixer.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 29








Add the condensed milk and continue to whisk until a soft cream is obtained.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 30








 Add the Supreme Raspberry to give taste and colour. Mix well.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 31








Turn the sponge upside down by placing it on parchment paper cut to size and prepare the ingredients for the filling.







			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 32








Spread a very thin layer of raspberry compote.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 33














Spread a thick layer of our raspberry flavour cream filling on top of the jam.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 34








Add the fresh raspberries on the cream evenly.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 35














Using the baking paper roll up the Swiss roll.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 36








Finish the roll so that the design is on top and allow to cool in the refrigerator.







			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 37














Use a mixer to prepare the Saracino royal icing in accordance with the instructions on the packaging (just add water and mix).













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 38


Divide the royal icing into 3 equal parts and colour with Saracino powder colours (pink and green) to obtain light pink, pink and green.


 

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 39














Remove the parchment paper from the roll.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 40


Use a sharp long bladed knife to trim the ends precisely to highlight the internal filling.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 41














Add light pink royal icing to a piping bag that has a petal piping nozzle. 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 42


Fix a small square of parchment paper to the top of a flower nail. Pipe a cone of royal icing in the centre. 

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 43














Pipe the inner 3 petals and allow to dry.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 44


Pipe the second layer of 5 petals and dry.

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 45


Pipe the final circle of petals and dry. Repeat to create other buds and roses in light and dark pink.

			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 46


Add green royal icing to a piping bag with a leaf nozzle. Add a small amount of royal icing to the top of the Swiss roll as shown. 

			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 47














Remove the royal icing flower from the flower nail. Remove the parchment paper. 













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 48














Place the rose on the green royal icing to fix into place.













			

			

				
				
				
				
			

				

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 49














Continue decorating the roll with the other roses and buds following the design created on the sponge.













			

			

				
				
				
				
				

				
				
				
				
				
			

				
				
				
				
				
Step 50














Finish by piping leaves around and between the roses.













			

			

				
				
				
				
			

				
				
			

				
				
				
				
				
				
				

				

				
				
				
				
				

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