SPRING BEAUTY CAKE TUTORIAL

SPRING BEAUTY CAKE TUTORIAL

Apr 30, 2021 | Cakes, Flowers, Wafer Paper

Author: MARIA LECHEL

FB: LECHELOWE TORTY

Skill level: BEGINNERS

You will need:

  • Saracino Wafer Paper 0.27
  • Yellow Saracino Pasta Model
  • Saracino powder colours: blue, white, pink, yellow and purple
  • Two tier cake finished off using buttercream to a colour of your choice  (leave some buttercream aside)
  • Flower veiner
  • Flower tape
  • Scissors
  • Pliers
  • Flower wire gauge 30 and 20
  • Paper puncher
  • Brushes
  • Clear alcohol
  • Modelling tool Cerart 502

Step 1

Cut the wafer paper into wide strips starting from the narrow edge.

 

Step 2

Fold the cut pieces in half.

Step 3

Cut out petals.

Step 4

Repeat for the whole strip.

Step 5

Prepare white and pink Saracino powder colour and a bowl or painting pallet.

Step 6

Add a little of the powder colours to the bowl. Add clear alcohol and mix till blended. Keep this colour as we will use it later.

Step 6

Take your 30 gauge wire and cut into small pieces. 

Step 7

Using the colours and brush paint the petal from one side. 

Step 8

Place your wire on the painted petal whilst it is still wet.

Step 9

And cover with another petal so they stick together.  

Step 10

Now you can paint it on both sides.

Step 11

Place your petal on a veiner and press gently to achieve a veined effect.

Step 12

They need to have a natural look. Let them dry on a plate or sponge mat.

TIP: If you are in rush you can dry them in the oven at 50C for 10 minutes.

Step 13

Repeat with all petals. The quantity you make depends on the amount of flowers you need.

Step 14

Cut your 20 gauge wire in half. 

Step 15

Bend your petals as shown.

Step 16

Fix a few petals around the 20 gauge wire. My flower will have 8 petals.

Step 17

Secure the wires with flower tape.

Step 18

Using yellow Pasta Model, roll a small ball and add to the centre of the flower. Using your modelling tool add texture.

Step 19

Using blue, black and yellow colour powders shade the petals. 

 

Step 20

For the bottom lace, cut the wafer paper into long strips.

 

Step 21

Using a paper puncher of your choice create a pattern along the edge of each paper strip.

Step 22

In a clean bowl put blue, white and pink powder colours. 

Step 23

Using a soft brush shade the edges of the wafer paper.

Step 24

So they look as shown. Don’t aim for all of them to look the same. We want them to look random.

Step 25

Add a tiny bit of water to the bottom edge of the paper and start folding.

Step 26

Connect two pieces together using a little bit of water.

Step 27

Make as many as you require to cover your bottom tier. 

Step 28

Take your cake and cover with buttercream to the same colour. 

Step 29

Using a spoon, dip it in the cream and dab over the cake to give the textured look.

Step 30

Take the previously mixed colour. There is no need to add more alcohol as it can be used as a dust.

Step 31

And dab over the cake with the brush.

Step 32

Start adding the paper lace. No need to add water if your cake has a buttercream covering.

Step 33

Continue all around the bottom of the cake. Do this twice to give a fuller look appearance.

Step 34

Add the flower randomly where required.

 

Step 35

Your spring cake is ready! 

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CALLA LILY FLOWER TUTORIAL

CALLA LILY FLOWER TUTORIAL

Apr 30, 2021 | Flowers

Author: Nicky Lamprinou

FB: Sugar flowers creations – Nicky Lamprinou

Skill level: BEGINNERS

You will need:

  • Saracino Pasta Bouquet flower paste
  • Saracino gel colours: pink and violet
  • Florist wires white (18 and 20 gauge)
  • Florist tape green
  • Edible Saracino colour powder dusts: yellow, pink, fuchsia violet, white, black, green
  • Edible glue
  • Cornflour for dusting
  • Ball tool
  • Dresden tool
  • Non-stick rolling pin
  • Groove board
  • Foam Pad
  • Calla lily cutter large
  • Leaf cutters large
  • Paint brushes (flat for dusting)
  • Wire cutter
  • Drying shapers or sponge
  • Kitchen paper

Step 1

To make the spadix of the flower, knead some flower paste with a small amount of Saracino yellow powder colour.

Step 2

Roll out a small piece of yellow paste into a sausage. It’s size should be around ⅔ of the cutter.

Step 3

Τake a wire gauge 18 put some glue at the end of the wire and insert into the spadix,  place it firmly on the base and let it dry overnight.

Step 4

To make the spath, using pink and violet cake gel colour create 4 different shades of flower paste.

Step 5

Dust the board with a small amount of corn flour and roll out the paste. Using your cutter cut out petals. 

Step 6

Move the spath onto the foam pad and thin the edges with a balling tool. Gently roll the ball tool over the edge of the spath (half on the foam mat half on the spath) and thin the edges.

Step 7

Using Dresden tool make gentle strokes on the inner side of the petal.

Step 8

Apply some glue and wrap the spath around the spadix.

Step 9

Shape it by folding the edges, let it dry until it is firm. Place on a foam mat or hang upside down.

Step 10

To make the leaves roll out a piece of flower paste with a small rolling pin on the groove board.

Step 11

Cut out with a leaf cutter in 2-3 different sizes. Make sure that the ridge is in the centre of the leaf.

Step 12

Add some glue at the end of a 20  gauge wire and insert into the ridge of the leaf. Insert the wire half way into the leaf.  A slow twisting motion helps to insert the wire.

Step 13

Pinch the end of the leaf gently to secure it to the wire.

Step 14

Move the leaves onto a foam pad and thin the edges with the ball tool.

Step 15

Make gentle strokes on the leaf  with the Dresden tool.

Step 16

Try to give the leaf a realistic shape with natural movement and let it dry on a foam mat.

Step 17

For the stem roll a small amount of Pasta Bouquet coloured with green powder colour.

Step 18

Insert it onto the flower wire.

Step 19

Starting from the base of the flower move gently downwards to cover the wire using a rolling motion working down.

Step 20

Τo colour the flowers start with the spath. Use pink, violet, white and fuchsia powder colours. Mix them to make different combinations.

Step 21

Use a soft, wide brush to start dusting shade with light colours.

Step 22

Continue dusting shade with darker colours.

Step 23

To dust the leaves use green powder colour to make shade.

Step 24

Use the same colour to dust the stem.

Step 25

Tape the leaves and the flowers  together using green florist tape.

Step 26

Continue with the rest of the flowers, adding one or two leaves for each flower.

Step 27

Assemble the flowers to make a bouquet.

Step 28

Feel free to be creative with your composition. Good luck!

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THE SYRIAN KETMIA HIBISCUS FLOWER

THE SYRIAN KETMIA HIBISCUS FLOWER

Apr 30, 2021 | Flowers

Author: Katarzyna  Koczorowska

FB: Katarzynka Sztuka Cukrowa

Skill level: BEGINNERS

TIP:

You may find the flower paste a bit sticky. Use corn flour to prevent this.

You will need:

  • Flower paste Saracino – Pasta Bouquet
  • Non stick board with grooves for petals / leaves
  • Florist wires white gauge 26
  • Florist tape – green
  • Saracino colour dust – green, yellow and white
  • Non- stick rolling pin
  • Cutter & veiner for hibiscus flower
  • Cutter & veiner for leaves
  • Small 3cm star cutter
  • Foam pad
  • Paint brushes
  • Ball tool small
  • Kitchen paper

Step 1

Thinly roll out white Pasta Bouquet over the grooves on your rolling board. Cut out petals with the cutter. Make sure the groove is in the middle.

Step 2

Insert a white florist wire into the groove half way into the petal.

Step 3

Move the petals to a foam mat. Thin the edges of the petal using your small rolling pin.

Step 4

Make sure the veiner is very well dusted with icing sugar or cornstarch.

Step 5

Place a petal on the veiner and make sure the petal is pressed well into all grooves.

Step 6

Place the other half of the veiner on top of the leaf. Bend it to make it easier.

Step 7

Press together. Bend it again to remove.

Step 8

Your petal is ready. You will need 5 for each flower. 

Step 9

Place your petals on a contoured foam mat making sure the edges are rounded.

Step 10

For the centre of the flower roll a ball of paste. Use your fingers to roll and form it onto the flower wire. Roll it in your hands to make smooth.

Step 11

Your rolled centre piece should be approximately half the length of the petal as shown in the picture. 

Step 12

Use a little water to dampen the paste. Dip into semolina flour to give texture. 

Step 13

When dried dust using white powder colour. Using yellow mixed with a little green lightly dust the lower three quarters of the centre.

Step 14

Using the same yellow and green dust mixture lightly dust the centre spine of the petals fading the colour as you dust outwards.

Step 15

Using the green florist tape start wrapping around the wire of the centre. Add a petal and tape together.

Step 16

Add petals. All are to be at the same level and each flower will need five petals.

Step 17

This is how your flower will look with the five petals all taped together.

Step 18

Wrap the tape to the end of the stem.

Step 19

For the calyx mix Pasta Bouquet with a little green powder colour. 

Step 20

Roll thinly on a board and cut out using a calyx or petal cutter.

Step 21

Use your ball tool on a foam mat to press and roll the calyx into shape.

Step 22

Press the flower centre wire through the calyx. Press the calyx firmly to the underside of the flower but be careful not to lose the nice curved shape we formed.

Step 23

Hang upside down and allow to dry.

Step 24

For the leaves roll some of the green Pasta Bouquet on your grooved board. The paste needs to be rolled over a groove.

Step 25

Cut out the leves and use a modelling tool to remove any rough edges. 

Step 26

Place the leaf on a leaf veiner and insert a gauge 26 wire into the centre. You may find it easier to lightly twist the wire as you insert.

Step 27

Press the top veiner onto the leaf. Remove from the veiner and lay onto a contoured foam mat to give shape.

Step 28

Dust the centre using green colour. Use yellow and white dusts as you are working out from the centre blending into the green centre.

Step 29

Using the green and yellow powder colour dust the calyx and the stem.

Step 30

Tape each leaf stem using green florist tape.

Step 31

Start fixing together by placing a flower at the top. Then fix three leaves. Continue to form the stem of flowers and leaves.

Step 32

Using florist tape fix the flowers and leaves together with leaves fixed between flowers as shown.
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PASTA MODEL

PASTA MODEL

Apr 12, 2021 | Blog, News

PASTA MODEL – gum paste designed for modelling

 

It is a READY TO USE product so NO need to add CMC to create your piece.

When you unwrap the paste it will be very firm,

Don’t worry as this is how it is supposed to be!

Simply cut off a small piece and knead it in your hands. Your hands warmth will make the paste workable and stretchy.

Saracino Pasta Model, the winner of the ‘Best Product’ Cake Master Award in 2017, is the ideal fondant for modelling and creating 3D images.

The perfect balance of sugars and cocoa butter ensures perfect results in most climates and gives a brilliant effect to every occasion. Once you try this product, you just won’t be able to resist Pasta Model for making your decorations. Our modelling paste is extremely elastic and strong. It can be modelled without cracking. When worked it maintains its form and you can work on the project for hours. You can also blend the joints beautifully by simply smoothing the surface with your fingers or modelling tool.

It can be finely moulded which assists with delicate work such as laces, moulds and small flowers. It also has a subtle aroma and taste.

Saracino Pasta Model currently comes in 15 different colours: white (available in 5kg, 1kg and 250g packs) and orange, blue, light blue, skin tone, yellow, Tiffany, light green, green, fuchsia, brown, black, pink, red and violet (available in 1kg and 250g packs). This means there is plenty for you to choose from. Pasta Model is also easily coloured with gel and powder colours of your choice.

 

If you have not tried this product yet, it is the way to go. We promise you will not go back.

SEA THEMED WEDDING CAKE

SEA THEMED WEDDING CAKE

Apr 6, 2021 | Cakes, Modelling

Author: Enrique Rojas

FB: HAVE SOME CAKE

Skill level: BEGINNERS

A different kind of Wedding Cake. This tutorial is about textures inspired by live coral reef and the ones washed ashore and dried. On the bottom tier we have a heavily textured tier that reminds you of pieces of coral dried and eroded by the elements. On the middle tier there is a more organic recreation of a live coral as found in reefs and at the top, the tier is textured to simulate sand at the bottom of the sea. The cake is finished by two octopus climbing around it. I went all white because it gives the design a more sculptural/ethereal feeling and because it is a thematic design.

You will need:

  • SARACINO white Pasta Top
  • SARACINO white Pasta Model
  • Rolling Pins
  • Ball Tool
  • Scriber Needle
  • Dresden tool
  • Veining Tool
  • Coarse Brush [Kemper] Tool
  • Pointed Rolling Pin
  • Zig Zag Edge Pottery Spatula
  • Sugarworks Shaper : Pointed Chisel (Light Blue)
  • Sugarworks Shaper : Bone Chisel (Orange)
  • Number 2 Round Piping Nozzle
  • White Royal Icing
  • Craft Knife
  • Pearl White Dust (OPTIONAL)
  • A Cake (Dummy) as shown : 5″ x 1″ Deep Round Separator/ 7″ x 7″ Deep Round Tier/ 6″ x 5″ deep Round Tier/ 5″ x 1.5″ Deep Round Separator /4″ x 6″ Deep Round Top Tier

Step 1

Very thinly roll enough Saracino white Pasta Top to wrap the bottom tier. Using a 9″ rolling pin roll the sugar paste around it as shown.

Step 2

Moist the dummy and roll the sugar paste around the tier as shown. With a knife cut the excess sugar paste at the top edge.

TIP: When cutting the excess sugar paste at the top use a new blade or run the blade in Trex so it cuts smoothly. Try to do the whole cut on a turntable and in one go.

Step 3

Your finished tier doesn’t have to be perfect as we will apply a texture. 

Step 4

Using the Kemper coarse brush start pressing onto the previously covered tier. Use a moderate force when pressing and occasionally press forcefully to create a variation in the texture you are creating.

Step 5

You want this kind of appearance.

Step 6

Using a pointed chisel tool at an angle start creating cavities. You can go as deep as you want and lift them as much as you like as shown.

Step 7

Using differing modelling tools complement the texture with random craters around. You will be able to work with this while the sugar paste has not dried. Be as gentle or as strong as you like. No limits to create your texture.

Step 8

Cover the middle tier as described previosuly. This also does not have to be perfect as we will be adding texture.

Step 9

Roll a piece of Saracino white Pasta Top the length and height of the second tier. Using a small ball tool start pressing onto the strip of sugar paste as shown.

Step 10

Use both ends of the ball tool to create different sizes and as close as possible. This will start deforming the previous round impression creating a more organic coral like structure. Using a veining tool you can perforate even more of the hole as shown in image.

Step 11

Lift the finished strip and wrap it around the tier. When doing this, handle the strip as if you were doing some drapes to create a wavy, organic shape as shown.

Step 12

Once the tier is fully covered use your fingers to tear the top edge randomly to create an imperfect edge.

Step 13

Using a sharp tool, perforate the hole structure where you have some draping creating some space for light to penetrate. 

Step 14

Using the same sharp tool start punching all around to make little tiny holes on it. Live coral is not completely smooth and this will give a second more detailed texture to this tier.

Step 15

Prepare some Saracino Royal Icing to the instructions on the packaging. We need a hard peak mix. Cover the top tier with it.

Step 16

Using a metal scraper remove the excess. We do not need a perfect smooth finish as we are again adding texture.

Step 17

Before the icing dries use the zig zag edge pottery tool to create wavy stripes. It is a very subtle but effective texture.

Step 18

To make the head of the octopus, roll Saracino white Pasta Model in your hands to create an egg shape.

Step 19

Make two smaller balls and flatten them to create the eye sockets and attach them to the thin end of the head as shown.

Step 20

Use a modelling tool to press two eye sockets.

Step 21

Roll a small ball of white modelling paste and place it in the previously make hole in the eye sockets. Leave to dry while you make the tentacles.

TIP: I decided to make the octopus in 2 parts, the head separated from the tentacles so I wouldn’t have to wait for it all to dry. Also as it would be easier to handle the tentacles to position over the cake without the head.

Step 22

For the tentacles roll a ball of white Pasta Model and flatten it. With a knife cut equally into 8.

Step 23

With your hands roll and thin one portion at a time until you have the 8 tentacles.

TIP: Alternatively, you can do each tentacle separately and join them when ready but as the tentacles are placed vertically you will have to join them and leave to dry in position on a dummy as there isn’t anything holding them together. Remember this is not an exact biological octopus recreation.

Step 24

Your tentacles should look like this.

Step 25

To make the tentacle suckers roll small balls of white Pasta Model and start placing them onto the tentacles.

Step 26

Using the number 2 round piping nozzle press each ball to give the sucker look. Repeat for all 8 tentacles. For this project you will make a larger octopus for the bottom tier and smaller one for the top tier.

Step 27

Do the same with the middle.

Step 28

Arrange the tentacles organically as required with the suckers facing the cake. Use a little royal icing to hold in place.

Step 29

Attach the head to the tentacle part using royal icing. You can also fill the gaps between head and body with royal. You will have to hold it in place for a little so the head does not slide off.

Step 30

Your underwater treat is ready!
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