RASPBERRY AND CHOCOLATE PRALINES

RASPBERRY AND CHOCOLATE PRALINES

Oct 6, 2021 | Desserts

Author: Zaneta Wasilewska

FB: Cakes by Jeanette Zaneta Wasilewska Cake Designer

Skill level: BEGINNERS 

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 

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3D HALLOWEEN PUMPKIN DOLL

3D HALLOWEEN PUMPKIN DOLL

Oct 6, 2021 | Cakes, Modelling

Author: PAULINA LIPOVSKA

FB: BAKE IT MRS LIPOVSKA

Skill level: BEGINNERS

You will need: 

  • Saracino black Pasta Top
  • Saracino orange Pasta Top
  • Saracino white modelling chocolate
  • Saracino pearl ready to use lace paste
  • Saracino black ready to use lace paste
  • Saracino powder colours: Black, orange, brown, yellow, pink, white
  • Saracino cocoa butter
  • Saracino Liquid Shiny confectioners glaze
  • Saracino cake gel
  • Saracino Pasta Bouquet
  • Printed wafer paper sheets with chosen design
  • Glycerine
  • Corn flour
  • Gelatine sheets
  • Dark chocolate ganache
  • Rice Krispies
  • Marshmallows
  • Oil

EQUIPMENT:  

  • Non stick cutting board
  • Rolling pins
  • Paint brushes
  • Silicone brushes
  • Knife
  • Plastic cake dowel
  • Airbrush
  • Bowls
  • Large cake drum
  • Lace mat
  • Cup with hot water and small plate

Step 1

For the base cushion add marshmallow and the butter to a heatproof bowl and melt in a microwave or over a bain marie. Once melted combine with the rice. I try to use a spatula as long as I can. This mixture is extremely sticky so once you put your hand in there is no going back!

TIP: When you put your hand in it, put some vegetable oil on your hand first, it will help against stickiness.

Step 2

Place your rice krispie mixture on the cake board and spread all over. Try to flatten and smooth. The rice on the board should be thick enough to look like a cushion. Make a chocolate ganashe and smooth the surface of the cushion. I used a dark chocolate with a ratio of 2:1 chocolate to cream. Simply chop the chocolate, heat the cream and pour over the chocolate. Wait a minute or two and stir well.

Step 3

Smooth using a spatula or anything similar you like to work with.

Step 4

Now to cover the ganache. Prepare everything you will need as because when your mixture of glycerine and gelatine is ready you will have to work fast.

 

Step 5

Cut the gelatine sheets into small pieces and add to a heatproof bowl. Cover with water. Leave to soak for 5 minutes then turn the leaves over and soak for a further 5 minutes. Make sure all the pieces are soft, otherwise soak for a few more minutes. Microwave in 10 or 15 second bursts stirring after each time until completely dissolved. Repeat 2 – 4 times depending on the power of your microwave. Do not let it boil. Stir in the glycerine and mix well. Microwave again for 10 – 15 seconds. It should be liquid and hot.It is now ready to use but will start to turn to jelly as it cools. If that happens you can microwave it again in 10 or 15 second bursts to keep it fluid.
When your mixture is ready it’s time to put this on your paper. Put your paper on the working mat, take a wide brush and add your gelatine mixture all over trying to make light and smooth strokes. Immediately and carefully flip over your paper and repeat covering with the gelatine mixture. Leave to dry at least 20-30 minutes.

 

Step 6

Once dried it will be a little sticky so I use a big brush and cornflour to dust the paper. You can trim it to your size as it is ready to use. Don’t worry to fold it as it will not break. You can stretch it like real fabric.

Step 7

Add some cake gel to the ganached cushion. Starting on the side, stick the fabric to the ganache folding it into the center of the board. Use scissors if you have to cut any excess. Remember, we want a fabric look so it does not have to be perfect and equal on every side.

Step 8

Prepare some more Rice Krispie mix just like before. 

 

Step 9

Insert the cake dowel where you want the dolls bottom to be. Oil your hands and press the rice mix around the dowel. Form it to a cone shape and try to squeeze it hard to make it more stable.

Step 10

Cover the Krispie mix with ganache.

Step 11

Use the Krispie mix to model two boots. Roll black Pasta Top thick. We do not want it too thin.

Step 12

Cut out the sole shape. Fix it to the boot with cake gel if you need. Repeat this with the second boot.

Step 13

Roll more black Pasta Top. I use a quite thick layer as I don’t want to see the structure of the rice through. Smooth it using your hand.

Step 14

Cut out a flat piece of black Pasta Top and fix it for the heel.

Step 15

Use a stitching tool to add a pattern around the boots.

Step 16

Using a cake lace mat pattern of your choice and the pearl ready made lace mix make the edible lace. Mix well and spread the mixture onto the mat. Bake it according to the instructions on the packaging.

Step 17

Fix the boots on the board. You can stick them using a little ganache. Dust the soles of the boots with white powder to give a worn look. 

Step 18

For the frill to the underskirt make some cuts in the lace. This will help to fix it around the base of the ganached skirt.

Step 19

Fix with cake gel overlapping the cuts.

Step 20

For the skirt roll a long piece of black Pasta Top. Cut the shape of the skirt and fix lace around the base.

Step 21

Dust the lace with black powder.

Step 22

Fix the skirt to the ganache using cake gel. When fixing try to make ‘waves’ just like a fabric would appear.

Step 23

Using black Pasta Top cover the top of the dolls body. Fix another piece of lace to cover the joint.

Step 24

For the head make more Krispie ricde mix and shape this into a ball. Use a pencil to roughly draw the position of the nose, eyes and mouth.

 

Step 25

Cut out the eye sockets.

Step 26

Cover the head with ganache. Using a silicone shaping brush and white modelling chocolate add the shape of the face. First knead and roll a small sauasage shape and put it in the middle of the forehead.

 

Step 27

Using the silicone brush smooth the edges and shape a nose.

Step 28

Repeat this step for the eyes, mouth and cheeks. Use a small amount of modelling chocolate and smooth it with the silicone brush. You will see where you need to add more to achieve the shape. Allow to harden. 

 

Step 29

Using the modelling chocolate shape it to a pumpkin stem. I used my brush handle to hold the shape. Leave it to harden.

Step 30

Prepare everything you need to cover the head.

 

Step 31

Roll orange Pasta Top. Use a small ball of the paste to carefully push it into all the curves.

Step 32

Form the eye sockets.

 

Step 33

Using the silicone brush shape the lips and cheeks.

Step 34

Knead white modelling chocolate and roll into two small balls. Add them to the eye sockets.

 

Step 35

For painting the eyes, boil water and pour it into a small cup, put a plate over it and place a small amount of cocoa butter and allow to melt. Prepare your dust colours.

Step 36

Knead orange Pasta Top well and shape it to add eye lids. Use your finger to smooth it out. Mix brown powder with the cocoa butter and paint the iris. Let it dry

Step 37

Mix black powder colour with cocoa butter and paint the pupil and let it dry for a second. With the brown and yellow colours paint the remainder of the iris. Use a little white paint to add reflection.

Step 38

Your eyes should look like this.

Step 39

Prepare dust colours for shading the face. Use your imagination and add colours where you feel they should be. I used orange colour in all the creases and added darker shades.

Step 40

We want to achieve a shaded look as shown.

Step 41

Dust the pumpkin stem. When the face is ready, fix the stem to the top of the head with a small piece of well kneaded white modelling chocolate.

Step 42

Use a silicone brush to smooth it out and blend to the head.

Step 43

For the arms make more Krispie rice mix and shape them as shown. Fix them with chocolate ganache.

Step 44

Roll black Pasta Top and cut a rectangle shape. Cover the arms. Roll the edge up to form an egde to the sleeve.

Step 45

I made a rabbit toy for my pumpkin doll. I fixed the head with chocolate ganache. I then modelled a bigger piece of the chocolate into a teardrop shape and fixed it under the head.

Step 46

Using a sharp ended tool add a fur texture.

Step 47

Repeat the process for the two rabbit legs.

Step 48

For the pumpkin dolls glove roll orange Pasta Top into two sausage shapes. Model two ends to make it look like hands. Cut out a small triangle to form a thumb. Mark the fingers.

Step 49

Fix the gloved hand in position so it looks like she is holding the rabbit.

Step 50

Repeat for the other hand. Now make and fix the hands of the rabbit.

Step 51

If you find any imperfections in your pillow these can always be disguised by adding flowers or foliage. 

Step 52

The head should be dry enough so when you push it onto the dowel it will not break. First step is to position where you want the head. I then made a small hole with a knife. Place over the dowel and gently push the head down until it meets the body.

Step 53

For the collar make some white pearl lace. 

Step 54

Fold it over in half and shape to a fan.

Step 55

Add a little cake gel between the body and the head and fix the first layer of lace. I made two layers to give it a fuller look.

Step 56

And for my final step I used an airbrush to apply a layer of Liquid Shiny glaze to the whole piece. This is not essential but gives a lovely finished look. 

Step 57

Voila! Your amazing 3D pumpkin girl doll is ready!

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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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SNAIL QUEEN 3D CAKE TUTORIAL

SNAIL QUEEN 3D CAKE TUTORIAL

Sep 2, 2021 | Cakes

Author: JANE LASHBROOK

FB: FABOUSLY FONDANT

Skill level: INTERMEDIATE

You will need:

  • Saracino Dark chocolate drops
  • Saracino white and green Pasta Top
  • Saracino modelling chocolate
  • Saracino Pasta Model: white, skin tone, light blue
  • Saracino gel colours: blue and red
  • Airbrush colours blue, mother of pearl
  • Saracino dust colours: red, white, blue, brown, skin
  • Saracino liquid shiny
  • Cream for ganache
  • Rice krispie mix
  • Cake drum or wooden board
  • Cake 

  • Wooden skewers

  • Hot glue gun

  • Armature wire

  • Dresden tool

  • Bulbous tool

  • Ball tool

  • Rolling pin

  • Craft knife

  • Frill cutter

  • Paintbrushes

  • 6mm threaded rod 9inch long, 2 nuts and washers

Step 1

Start by making the head. Take some Saracino skin tone modelling paste and roll it into an egg shape. You can use a small piece of paste to support the head while you work. Using a ball tool, make 2 eye sockets. Soften the edges with a Dresden tool.

Step 2

Make an indent with the Dresden tool for the top of the nose.  With your fingers squeeze paste together to shape the nose.

Step 3

Using your Dresden tool form the nostrils and shape the details for the nose.

Step 4

With your fingers push up to form the cheeks and blend them in using the Dresden tool.

Step 5

Cut a line to create the mouth with a craft knife.

Step 6

With the Dresden tool shape the bottom lip.

Step 7

Shape the top lip. Add a little more paste if needed. Add extra details to the face around the cheeks and mouth to your desired effect.

Step 8

Use your fingers to pinch and shape to bring out the chin.

Step 9

Make 2 small balls of skin tone modelling paste and place in the eye sockets.

Step 10

Blend the eye into the socket. Use a Dresden tool to shape the eyebrow area.

Step 11

Using the craft knife, cut to form the eyelid.

Step 12

Blend in the bottom lid, then repeat for the second eye.

Step 13

With the Dresden tool shape in high eyebrows.

Step 14

Cut a wooden skewer down to around 10 inches in length. From the top measure down roughly 2 1/2 inches. Wrap a length of armature wire around as tight as you can. Add a good amount of hot glue to keep it in place.

Step 15

Add edible glue to the skewer and wrap skin tone modelling paste around, blending in joints with your fingers.

Step 16

Mould the neck, shoulders and breasts into shape with your fingers and the Dresden tool, adding all the details as shown. You can add and blend more paste if needed. Don’t worry about the size of the waist at this time.

Step 17

Shape skin tone modelling paste into a baseball bat shape. At the thin end flatten into a spoon shape. Using small scissors or a knife cut to form fingers.

Step 18

With your fingers gently roll each of the fingers into shape, then use the Dresden tool to add details.

Step 19

Cut the arm wires to roughly 3 inches in length and bend the wires back from the shoulders. Cover the wires in glue and feed the arms up over the wire. Blend at the shoulders. The arms will be covered so don’t worry about any imperfections.

Step 20

With the drum board, drill a 6mm hole off center. Put the threaded rod in and fix with nuts and washers, tighten with a spanner.

Step 21

Cover the threaded rod with modelling chocolate or alternatively cover with a straw.

Step 22

Stack cake using your filling of choice, carve the cake into a round shell shape.

Step 23

With the crumbs from the carving mixed with ganache make a cake pop mixture. I like to call this ‘cake putty’. Form the swirl on the side of the shell. The back of the shell can be any of design you wish.

Step 24

Cover the carved cake in ganache and leave to set or chill in the fridge.

Step 25

Using a marshmallow and rice krispie mix, make the shape of a duck body with a hump on its back. Add a skewer while it’s cooling. Alternatively this piece can be made of cake if you wish.

When cooled, stick to the cake with ganache and cover with ganache. Leave to set.

Step 26

Blend together equal amounts of modelling chocolate and white pasta top.

If too hard, place in the microwave for a few seconds to soften it then knead into a soft pliable paste.

Step 27

Roll out and cover the cake, you can cover it in two pieces if this makes it easier. Smooth into the swirl of the shell, gently manipulate the paste into all the crevices with your fingers. 

Don’t worry about the finish on the duck shaped body as it will be covered.

Step 28

Using a Dresden tool gently shape in the swirl. 

Step 29

Then make the details on the shell body with lines and dents. Have fun with this bit.

Step 30

Paint inside the shell with brown and white dust mixed with a little water. Take some of the red modelling paste and roll out. Cut to a semi circle, stick using water or edible glue to the front as shown.

Step 31

Mix Saracino modelling paste with red and blue gel colours. Alternatively add colouring to pre-coloured paste. Keep adding until you reach your desired colour, keep in mind the blue has to be dark.

Step 32

Cover the board with green Pasta Top. Use a hard stiff brush to give texture.

Step 33

Start painting the shell with white, brown, blue and skin tone Saracino dust colours mixed with a little water or alcohol. Start from the center with a little brown and gradually paint around the swirl using different colours.

Step 34

With the brown dust and a fine brush paint in the lines.

Step 35

To achieve the blue swirl airbrush with blue colour.

Step 36

Using the mother of pearl airbrush colour, airbrush the shell completely to give it a lovely sheen.

Step 37

Take some of the blue modelling paste and roll it out thinly, cut out circles with a frill cutter. You will need to make lots of these.  Alternatively you can use a cookie cutter.

Step 38

Using a bulbous tool, roll back and forth creating a frill.

Step 39

Starting from the tail work your way along the body fixing with water or edible glue.

Step 40

Adding each frill on top of another until you reach the front, stagger the layers up as shown. Some will be covered.

Step 41

With some of the light blue Saracino modelling paste roll out and cut out a large circle, pinch at one end and make some folds. Cover the hump up into the shell.

Step 42

Take your modelled torso and with a little edible glue fix it on the cake. If needed trim the waist to fit and add a little paste to fill and blend the joint.

Step 43

Roll out the light blue modelling paste (not too thinly) into a large circle, cut an off centre hole and add a few creases.

Step 44

Glue to the model. Position the joint on top of the hump, blend in enhancing the pleats with a Dresden tool.

Step 45

For the back of the dress make a long frill from light blue modelling paste and roll it up.

Step 46

Roll out red modelling paste thinly and cut four fine strips for ribbons. Fold two in half and make four separate loops with the other two.

Step 47

Roll a light blue frill and fix around the bottom of the dress. Carefully fix ribbons in place with a little glue. 

Step 48

Add red and blue frills to the wrists.

Step 49

Roll out the light blue modelling paste into two fan shapes a little larger than the length of the arms. Glue to the arms adding creases and trimming off the excess. Add red ribbon strips at the wrists and upper arms.

Step 50

Roll out the dark blue modelling paste and make apron shapes for the bodice front and back.

Step 51

Stick to the body with edible glue. Trim and shape to the body blending in the joints with your fingers and Dresden tool.

Step 52

Glue a little bow to the front of the bodice and glue the rolled frill on top of the hump.

Step 53

With brown and skin tone powder colour start to dust around the eyes and brows.

Step 54

Paint an eyelash line with brown dust mixed with a little water, add white dust to lids.

Step 55

Dust her cheeks with red dust.

Step 56

Paint her lips with red dust colour mixed with a little water, blend around with skin tone dust colour.

Step 57

Trim the neck down to desired size and add a little glue then attach the head.

Step 58

Roll two tapered sausage shapes and curl them to make two swirls.

Step 59

Cover the head with a little red paste, then use your Dresden tool to give the effect of hair texture. Fix the two swirls to the side of the head.

Step 60

Make two antennae out of skin tone modelling paste and glue to the top of the head, very gently dust them with skin and red colour powders.

Step 61

Dust the neck, hair, clothes and board to give shadow, depth and highlights. Using Saracino liquid shiny, paint the antennae, lips and the red underside.

Your Snail Lady is ready!

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CAKE BOARD PATTERNS

CAKE BOARD PATTERNS

Sep 2, 2021 | Cakes, Modelling

Author: Lynsey Wilton-Eddleston

FB: SUGARWHIZZ

Skill level: BEGINNERS

You will need:

GRASS BOARD

  • 375g Pasta Top coloured green

  • 75g Pasta top coloured grey

  • Saracino gel colour – yellow, green, blue, black

  • Saracino powder colour – green, white, brown

PAVING

  • 375g Pasta Top coloured grey

  • 20g Pasta Top coloured green

  • 3 Bourbon biscuits

  • Saracino gel colours – black, green, yellow

  • Saracino powder colour – black, brown

WOOD

  • 375g Pasta Top coloured grey

  • 5g Black Pasta Model

  • Saracino powder colour – black, brown

 

Equipment

  • 1 sheet Saracino wafer paper 0.27g
  • 10 inch round cake drum
  • Knife
  • Cocktail sticks
  • Dresden tool
  • Flat angled paintbrushes for dusting.
  • Small paintbrush for gluing
  • Cool boiled water / edible glue
  • Balling tool (Cerart K500)
  • Star piping tip
  • Grease proof paper
  • Scissors
  • Rolling pin
  • Sieve
  • Spoon

 

 

 

Step 1

GRASS: Using a small amount of yellow, green and blue gel, colour 375g of pasta top green. Knead the paste until the colour is fairly uniform throughout.

Step 2

Place the paste on the centre of the board. Using your fingers, stretch and push out the paste so that it is thicker around the edge of the board and fairly flat in the centre where your cake will sit. 

Step 3

Take a star piping tip and gently begin to push into the paste repeatedly to texture the grass.

Step 4

Continue until the whole board is covered. Trim the excess paste from around the edge with a sharp knife.

Step 5

Texture the cut edge with the piping tip.

Step 6

Colour 75g of pasta top with some black gel colour to create a dark grey.

Step 7

Use the end of the balling tool to create random holes in the paste around the edge of the board.

Step 8

Roll small balls of grey paste and with a small amount of water stick into the holes.

Step 9

Use the remaining grey paste to make stones to sit on the surface of the board. Group the larger ones together and dot tiny ones at random places.

Step 10

Using a flat angled paintbrush apply some green dust around the edge of the board.

Step 11

Mix a small amount of white dust with a couple of drops of water. Paint white flecks onto the surface of the stones.

Step 12

Continue until all the stones are painted.

Step 13

Lay a small square of wafer paper onto a piece of greaseproof paper. Use your finger to rub green dust into the surface of the paper. Turn the paper over and repeat on both sides.

Step 14

Once the paper has been coloured green, take a small amount of brown dust and colour one side to create a darker shade of green.

Step 15

Use a pair of scissors to snip the paper into blades of grass.

Step 16

Use the wide end of the Dresden tool to poke a hole in the paste either side of the large rocks. Apply a small amount of water to the hole. Bundle together small groups of grass and stick in the hole. Push the paste back together to hold the blades in place.

Step 17

Repeat at random places across the board until you’re happy.

Step 1

PAVING: Using a small amount of black gel, colour 375g of Pasta Top light grey. Knead the paste until the colour is fairly uniform throughout.

Step 2

With the pointed end of the Dresden tool, gently score a line down the centre of the board.

 

Step 3

Score two more lines dividing the board roughly into quarters.

Step 4

Score lines dividing the strips into rough squares, staggered in a brick pattern.

Step 5

Score lines dividing random squares into smaller rectangles and squares. Don’t worry if they’re not perfect, you can change any as you go along later on.

Step 6

Roll out the paste to a thickness of around 5mm until it roughly covers the board.

Step 7

Lay the paste on the board. Using a sharp knife and the quarter lines you scored first as a guide, cut the paste.

Step 8

Take one strip and use the square lines you marked in step 4 to cut the paste again.

Step 9

Use the marks you scored in step 5 to divide each of the squares.

Step 10

Trim a tiny amount from each of the smaller pieces so that they fit within the marked area on the board.

Step 11

Continue to trim each piece smaller and lay on the board in position. Smooth the cut edges of the pieces with your finger tips then pinch to define.

Step 12

On outer pieces only trim the inside edges so that the paste and the board line up and there are no gaps.

Step 13

Repeat this process for each strip until the whole board is covered. You can change the pattern within any square as you go along if you choose to.

Step 14

Turn the Dresden tool on its side and use the veining end to mark lines across the tops of random tiles.

Step 15

Mark lines down the edges of tiles also.

Step 16

Once all tiles are marked lift them one at a time and stick into place with water / edible glue. Be careful not to get any water on the edges of the tiles or you’ll have to wait for it to dry before continuing.

Step 17

Take a flat angled paintbrush and apply a small amount of black dust to the edges of each tile

Step 18

Once all tiles are dusted with black, repeat the process with brown dust.

Step 19

Crush 3 Bourbon biscuits.

Step 20

Spoon the biscuit crumbs into small piles on the board.

Step 21

Working from the centre of the board outwards, use a paintbrush to push the crumbs into the cracks.

Step 22

Keep going until all the gaps are filled, brush any excess crumbs onto the paper.

Step 23

Colour 20g of pasta top with a small amount of yellow and green gel colour, to achieve a bright green.

Step 24

Push the paste through a sieve using the back of a spoon.

Step 25

Carefully use a sharp knife to slice off the paste.

Step 26

Use a cocktail stick to pull small amounts of paste off.

Step 27

Randomly stick small amounts of the green paste to the edges of tiles.

Step 28

Continue across the board until you’re happy, and your board is now ready for your cake.

Step 1

WOOD: Using a small amount of black gel colour 375g of pasta top light grey. Knead the paste until the colour is fairly uniform throughout.

Step 2

Place the paste on the centre of the board and begin to  roll out using a small rolling pin.

Step 3

Keep rolling out the paste until the whole board is covered

Step 4

Press the rolling pin into the paste to create grooves and ridges. Keep the lines you mark in the same direction.

Step 5

Continue to mark the paste across the whole board.

Step 6

With the pointed end of the Dresden tool, gently score a line down the centre of the board.

Step 7

Score two more lines dividing the board roughly into quarters

Step 8

Score 4 small lines across the strips to divide the planks as shown.

Step 9

When you are happy with the lines go over them with the Dresden tool this time applying more pressure to create deeper grooves

Step 10

Starting on the outside edge, mark the planks using the Dresden tool with a series of random lines and grooves. Varying the pressure will vary the depth of each line.

Step 11

Mark each plank separately until the whole board is done.

Step 12

Use the tip of the Dresden tool carry the lines over the edge of each plank around the edge of the board.

Step 13

Mark the inside edges of each plank.

Step 14

Continue across the board.

Step 15

Use a small balling tool to mark nail holes at the end of each plank.

Step 16

Place your board on a piece of grease proof paper. Take a flat angled paintbrush and begin to  apply brown dust to the planks. Rub the dust in circular motions to work into the paste.

Step 17

Once all planks are dusted with brown, apply a small amount of black dust to the gaps between each plank.

Step 18

Use your finger tips to gently rub the dust into the paste. This will cause the dust to darken and create a wood like sheen.

Step 19

Work across the board, rub more in some spots than others to vary the depth of colour.

Step 20

Lightly rub your finger in the black dust on the paper and transfer it to the board in random areas to further darken the wood.

Step 21

Dusting instead of painting means that you retain all the lines you scored and marked at the start. It also means you don’t have to wait for your board to dry.

Step 22

For the nails take a small amount of black modelling paste and roll 14 small teardrops.

Step 23

Stick each into place with a small amount of water.

Step 24

Dip the flat paintbrush into some water and remove almost all of the water from the brush. Gently brush across each plank, following the grain to remove some of the colour and create an aged look to the wood.

Step 25

If you remove too much colour by accident (see right hand side of board) allow the paste to dry throughly and then re dust with the brown.

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