YOGA GIRL MODELLING TUTORIAL

YOGA GIRL MODELLING TUTORIAL

Nov 5, 2020 | Modelling

Author:Ā Georgia AmpelakiotouĀ 

FB:Ā Georgias Cakes – Ī¤ĪæĻ…ĻĻ„ĪµĻ‚ Ī“ĪµĻ‰ĻĪ³Ī¹Ī±Ļ‚

Skill level: BEGINNERS

You will need:

  • Dresden tool
  • A thin brush
  • A large brush
  • Exacto knife
  • Rolling pin
  • A small silicone brush
  • A blade
  • Metallic spatula
  • Saracino modelling paste skin color
  • Saracino modelling paste tiffany color
  • Saracino modelling paste light green color
  • Saracino modelling paste brown color
  • Edible glue
  • Wooden skewer
  • Saracino dust colors red, white, green and brown
  • Clear alcohol

Step 1

Take 35g of skin tone Saracino modelling paste and roll it to a nice even ball shape

Step 2

Use the back side of your brush to create a dent in the middle of the ball.

Step 3

Donā€™t push too much or too little. You should end up with a result like seen in the picture

Step 4

Use your finger to flatten the upper part of the ball

Step 5

You should end up with a result like seen in the picture

Step 6

Use your dresden tool to shapeĀ Ā the nose

Step 7

The nose should be a triangle shape

Step 8

With a small silicone brush define the nostrils

Step 9

Using your finger pressure shape theĀ cheeks

Step 10

Make 2 dots to mark the corners of the mouth

Step 11

Use aĀ metallicĀ spatulaĀ to cut the mouth

Step 12

Using the dresden tool shape the upper lip

Step 13

Using the dresden tool shape the lower lip

Step 14

Use theĀ small silicone brush to make 2 smallĀ indents at the edge of the mouth

Step 15

The mouth should look like the picture

Step 16

Use your fingers to shape the chin

Step 17

Take a blade and cut off the excess paste

 

Step 18

The profile of the face should look as seen in the picture

Step 19

Our girls eyes are closed so we need to define the eyelids with a small silicone brush.

Step 20

The face is ready

Step 21

Roll a small piece of brownĀ modelling paste veryĀ thinly to make theĀ eyelashesĀ 

Step 22

Using aĀ softĀ brush dust lightly brown color on the eyelids

Step 23

Paint the eyebrows with brown dust mixed withĀ alcoholĀ 

Step 24

Paint the lips with red dust mixed withĀ alcoholĀ 

Step 25

Roll a small piece of brownĀ modelling paste and cut the edge

Step 26

With the help of theĀ exact knife place the pieces on the eyelids

Step 27

ContinueĀ this for all eyelashes until you have aĀ result as seen in the picture

Step 28

Using a soft brush and red dustĀ lightly brush the cheeks

 

Step 29

For the body take 45g of skin colorĀ modelling pasteĀ and roll it into aĀ sausage shape

Ā 

Step 30

Use your fingers to shape the neck

 

Step 31

Press with your palmĀ gently to flatten slightlyĀ 

Ā 

Step 32

Use your finger to shape the shoulders

 

Step 33

Cut the top of the neck to give your required length

Ā 

Step 34

For the leggings roll 35g ofĀ TiffanyĀ colour modelling paste into a carrot shape

 

Step 35

Use the back side of your brush to create a mark on the leg for the back of the knee.

Ā 

Step 36

Roll again usingĀ yourĀ finger to form the shape of the leg

 

Step 37

With a blade cut the lower part of the leg

Ā 

Step 38

Use your fingers to pinch the paste and defineĀ the knee

 

Step 39

Bend the leg andĀ shape the knee

Ā 

Step 40

For the lower leg and foot roll 8g of modelling paste into a carrot shape

 

Step 41

Use the back side of your brush to create a mark on the back of the leg for the foot

Ā 

Step 42

Roll again usingĀ yourĀ finger to make it like a carrot shape.

 

Step 43

Press with your finger to create the foot and the heel

Ā 

Step 44

Use a blade to form the toes

 

Step 45

With a blade cut the top of the leg to the required length

Ā 

Step 46

Form the pieces of the legs as seen in theĀ picture. Repeat to make the other leg.

 

Step 47

Take a wooden skewer and insert through the body from the neck and out through the lower endĀ 

 

Step 48

Place the body on top of the legsĀ exactlyĀ in theĀ middleĀ 

 

Step 49

Place the headĀ on the skewerĀ 

Ā 

Step 50

For the T shirt roll a piece of light green modelling paste

 

Step 51

Wrap the body with the paste

Ā 

Step 52

Cut any excess paste with a sharp blade

 

Step 53

For the arms roll 8g of sugar paste into a carrot shapeĀ 

Ā 

Step 54

UseĀ your brush to create a mark for the wrist and elbow joints

 

Step 55

Roll again using your fingers to make each part a carrot shape

Ā 

Step 56

Turn the arm upside down and press with your finger to shape the palm

 

Step 57

Use your exacto knife to cut the thumb as seen in the picture

Ā 

Step 58

Repeat for the fingers by first cutting in the middle and then each part again in the middle. This way you will end up with 4 equal fingers

 

Step 59

Use a metalic spatula to add details in the fingers

Ā 

Step 60

Bend the thumb and index finger

 

Step 61

With yourĀ fingers shape the elbow. Repeat the previous steps to make another arm.

Ā 

Step 62

Add some edible glue on the shoulders

 

Step 63

Glue the arms to the bodyĀ 

Step 64

To make the sleeves of the T shirt cut a small piece of rolled paste

 

Step 65

Place the piece on the shoulders to make the sleeves

Ā 

Step 66

For the hair roll brown modelling paste and use the dresden tool to make lines

 

Step 67

Cut a straight line at one end for the hair parting. Fix the paste on the head with a little glue to create the hairĀ 

Ā 

Step 68

Repeat the same to the other side of the head

 

Step 69

Cut any excessĀ 

Ā 

Step 70

For the hair bun roll brown paste and use the dresden tool to make lines

 

Step 71

Twist the paste as seen in the picture

Ā 

Step 72

Roll to shape a bun

 

Step 73

Fix the bun on the head with a little glue

Ā 

Step 74

To create the curls roll a tiny piece of brown paste to a carrot shapeĀ andĀ twist it on aĀ toothpick

 

Step 75

Fix the curls on the head

Ā 

Step 76

Use a silicone mould to make some flowers for fixing in the girls hair

 

Step 77

For some small leaves roll and cut some strips of green modelling Ā paste. Fix them on the head with theĀ flower

Ā 

Step 78

Draw a feather with red color dustĀ mixed with alcohol

 

Step 79

Draw some extra lines with extra white color

Ā 

Step 80

Add some shadows with green dustĀ 

 

Step 81

Your figurine is ready

Ā 

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LISIANTHUS FLOWER TUTORIAL

LISIANTHUS FLOWER TUTORIAL

Oct 29, 2020 | Flowers

Author:Ā Nicky Lamprinou

FB: Sugar flowers creations – Nicky Lamprinou

Skill level: BEGINNERS

You will need:

  • Flower paste Saracino ā€“ Pasta Bouquet
  • Non stick board
  • Small rolling pin
  • Ball tool
  • Foam pad
  • Groove board
  • Corn flour for dusting
  • Green and yellow Saracino gel colours
  • Green and Pink Saracino powder colours
  • Peony petal cutter
  • Leaf cutter and veiner
  • Flower wire gauge 20, 22 andĀ  26
  • Flower tape green
  • Saracino edible glue
  • Wire cutter
  • Paint brushes
  • Kitchen paper

Step 1

To make the centre of the flower, knead some flower paste with a small amount of Saracino green gel colour

Step 2

Make a small ball of paste and form it into a cone shape to create the bud. Take a 22 gauge wire and make a hook at the end of the wire

Step 3

Put some glue on the hook and insert into the cone. Pinch the bottom of the cone to secure it to the wire. Let it dry overnight.

Step 4

Take some yellow flower paste and make 5 tiny stamens for each flower.

Step 5

Fix the stamens around the green bud using edible glue. Let them dry.

Step 6

To make the petals. Dust your board with some cornflour and roll out the paste with a small rolling pin.

Step 7

Cut out 5-6 petals for each flower with a medium sizeĀ  peony cutter.

Step 8

Move the petals onto a foam pad and thin the edges of the petals with a balling tool.

Step 9

Place the petals into spoons to let them dry and form for 10-15 minutes

Step 10

Put some glue at the bottom of the petal and add the first petal on the bud

Step 11

Attach the second petal just behind the first. Continue the same way with the rest of the petals.

Step 12

To close the flower insert the last petal into the first.

Step 13

To make the small flower. Use your small peony cutter to cut out 3 petals for each flower.

Step 14

Move the petals onto the foam pad. Thin the edges and let them dry on the spoons for a while.

Step 15

To make the center. Make a small ball with white flower paste. Insert a 22 gauge wire and let it dry

Step 16

Add the 3 petals around the bud as before and close.

Step 17

To make the calyx. Roll out green flower paste and cut out small leaves with scissors

Step 18

Put some glue and add 4-5 leaves onto the base of the flower.

Step 19

To make the leaves. Roll out a small amount of green flower paste over the groove board.

Ā 

Step 20

Cut out leaves using a leaf cutter in two different sizes.

Step 21

Add some glue at the end of a 26 gauge wire and insert into the ridge of the leaf

Ā 

Step 22

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

Step 23

Move onto the veiner and press firmly to shape the pattern. Let them dry on a foam.

Ā 

Step 24

To dust the flowers use pink Saracino powder colour. Dust the edges of the petals using a soft brush.

Step 25

To colour the leaves dust with Saracino green powder colour. You can also use confectioner glaze to shine the leaves.

Ā 

Step 26

Tape the leaves and the flowers using green florist tape

Step 27

Using a 20 gauge wire and green florist tape start arranging the branch

Ā 

Step 28

Start with a small leaf and a small flower

Step 29

Continue adding flowers and leaves along the branch

Ā 

Step 30

This is the bouquet I created. Feel free to be creative with your composition.

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BLUE & GOLD ELEGANCE WEDDING CAKE

BLUE & GOLD ELEGANCE WEDDING CAKE

Oct 8, 2020 | Cakes, Flowers, Modelling, Wafer Paper

Author: Aurelia Czarnecka

FB:Ā AURELIA’S CAKE

Skill level: BEGINNERS

You will need:

  • Saracino Blue Pasta Top
  • Saracino White Pasta Top
  • Saracino Wafer Paper 0.27mm thick
  • Saracino Gold Glitter
  • Saracino Silver Glitter
  • Saracino Gold Ready to Use Lace Paste
  • 4in, 6in, 8in cakes or cake dummies top and bottom 5in deep, middle 6in deep
  • Cake lace mat
  • Cake lace spreader or spatula
  • Rolling pin
  • Cake steamer
  • Scalpel or sharp knife
  • Cake smoothers
  • Ball modelling tools
  • Paintbrushes: wide flathead, medium flathead, small pointed
  • Edible glue, wafer paper glue or water
  • Clear alcohol
  • Cake drum
  • Scissors
  • Cooled, boiled water or Trex
  • Flower stamen – medium round in pearl white
  • 24 gauge white flower wires
  • White florist tape
  • Saracino ready to mix royal icing

Step 1

Prepare your cakes or dummies. Brush each one before covering with boiled, cool water or Trex to help the fondant to stick.

 

Step 2

Place the Saracino Blue Pasta Top on your work surface, knead until smooth and pliable.

Tip : Pasta Top is Vegan, Gluten free and has NO hydrogenated fats. It’s very stretchy and can be rolled very thin.

Step 3

Roll out the fondant to your preferred thickness (Saracino Pasta Top can be rolled thin and is very stretchy, perfect to cover even tall cakes).

Step 4

Place the fondant gently over your 6in cake (or dummy). Smooth over the top and edges with your hand. Gently pull out the folds and smooth down with your hand fixing the fondant to the cake until all folds and pleats are gone.

Step 5

Trim off the excess fondant with a sharp knife. You can keep the trimmed fondant for later use.

Step 6

Use cake smoothers around the side and top of the cake. Smooth until you have a sharp edge. Repeat step 4, 5 and 6 with 8in cake (dummy).

Step 7

Knead the white and blue Pasta Top separately until smooth. Combine the white and blue fondant to create paler blue. Roll each colour into separate sausage shapes.

Step 8

Place the colours together then twist, fold in half and repeat until the desired level of marble is reached.

Step 9

Take the 4in cake (dummy) and brush with cooled, boiled water or trex. Use panelling method to cover your cake at this time (panelling method works well to achieve sharp edges). Roll the fondant into a rectangle, enough to cover the top and the side of your cake.

Step 10

Cut out a 11 cm circle and place it on the top surface of the cake (dummy). Cut a rectangle, take the height and length of your cake into account.

Step 11

Smooth the top using a cake smoother and trim off the excess fondant with a sharp knife.

Step 12

Roll the rectangle piece onto the rolling pin.

Step 13

Wrap the piece around your cake making sure to press it firmly against the cake sticking it all the way around.

Step 14

With a sharp knife cut the fondant where the two ends overlap. Cut a nice straight line through both pieces of fondant. Push the panel ends together, the ends should line up perfectly giving you a nice straight seam. Take sharp knife once again and keeping it flat on top of your cake, cut off the excess fondant from the top and then cut excess on the bottom of the cake as well.

Step 15

Secure seams with water and brush. Use a cake smoother to smooth out fondant and to push the seam together and smooth it until its unnoticeable. Saracino Pasta Top is ideal for seamless smoothing and blending.

Step 16

Place a lace mat of your preferredĀ  pattern on a flat surface. Take a small amount of the Saracino Gold Ready to Use Lace Paste from the container and place on the lace mat. Take a lace spreader and use back and forth strokes to fill the design on the mat and when the mat is filled, use the edge of the lace spreader to remove the excess mix. This may need to be repeated a few times so that all the design is covered and there are no little holes left in the design. Bake it according to the instructions on the container. When ready it should pull away from the mat easily without sticking, if it feels tacky leave for another 5 min and check again.

Step 17

To remove the lace, place the mat face down onto a tabletop, gently peel the lace design from the mat, do this slowly to avoid tearing the lace.

Step 18

Once removed from the mat, you will have a nice flexible piece of cake lace. If your lace feels too stiff and dry, run it through a path of steam, or place briefly onto a damp towel, patting gently to allow the decoration to slightly absorb moisture from the towel. After a minute or so, flexibility should be restored.

Step 19

Take the lace mat again and turn it over and use the reverse smooth side of the mat. Spread a layer of the Saracino Gold Ready to Use Lace Paste to create an edible gold sheet.

Step 20

Bake it until the gold sheet is firm and pulls off the mat by itself.

Step 21

Break/tear various sized pieces from the gold sheet.

Step 22

Using scissors, cut 2 pieces of lace to the desired shape and length. Brush a small amount of cooled, boiled water or edible glue onto the reverse of your cake lace. Attach one piece vertically on the top tier and one piece on the middle tier the opposite way.

Step 23

Make a few wide and various length vertical streaks using edible glue or cooled, boiled water on the top and middle tier, next to the attached lace, leaving a gap between each one, then using small flat brush, transfer and stick the Saracino Gold Glitter to the wet places creatingĀ  something looking like glitter drip design.

Step 24

Repeat the process with the Saracino Silver Glitter, creating additional silver glitter drip in the gaps.

Step 25

For the simple wafer paper flowers, take 3-6 stamens (medium round in pearl white), fold in half and loop a 24 gauge white wire over. Use white floral tape to secure, starting 3-4mm above the wire. Prepare 10 wires like this.

Step 26

Start cutting the Saracino wafer paper (0.27mm thick) into strips first, then into squares slightly larger than your petal. No special cutters or templates are needed, it’s really up to you how big you want your petals and flowers to be, so cut free-hand squares into tulip/peony shape petals. You will need 3 medium and 3 large petals for each flower and 3-4 small petals for the flower bud, in total you will need to prepare 8 small, 40 medium and 40 large petals.

Step 27

Brush the wafer paper petal with the alcohol using wide flathead brush (not too much alcohol otherwise the petal will damage). If you like your flowers to be in certain colour, add a Saracino gel food colour to the alcohol at this stage.

Step 28

Spread the alcohol evenly with your fingers, making sure the whole surface of the petal is covered and softened.

Step 29

Place the petal on your palm, take the ball tool and press the petal in a few places to indent petal and add extra volume to it. If petals break under the pressure of a ball tool, it means that you haven’t applied enough alcohol to the petal. Petals should curl on the edges themselves, Ā but if not, add a small amount of alcohol on the edges again and help to curl with your fingers.

Step 30

Repeat step 28, 29 and 30 with all petals. Cut a slit on the bottom of each petal (3/4 to the centre), brush a small amount of cooled, boiled water, overlap the slit to form a cup shape to the petal, you can add 28 or 30 gauge wire at this stage if you need every petal to be wired.

Step 31

Select medium petals first and using a small amount of wafer paper glue or cooled, boiled water, adhere them together in a group of three, do the same with larger petals. If you wired your petals, skip this step.

TIP- To make wafer paper glue, cut fine, tiny pieces of leftover scraps of wafer paper and add to a container, cover with boiled water and leave it for a few hours for the paper to dissolve and turn into a glue.

Step 32

Using a small amount of wafer paper glue or cooled, boiled water, glue together the medium and large petals.

Step 33

Take the flower middle, brush a small amount of wafer paper glue or cooled, boiled water on the tape underneath the stamen, add a thin strip of wafer paper, (brush the strip first with wafer paper glue or water), this will help the flower middle stick to the petals easier. Leave it for a few minutes to dry. If you wired your petals, skip this step.

Step 34

Take the petals, if still soft in the centre, thread the flower wire middle through the centre, if the wafer paper has already dried and hardened, dab a small amount of water or wafer paper glue in the centre of the flower to soften the wafer paper. If you wired your petals, take the flower middle, place 3 medium petals directly underneath the stamen, secure petals with white floral tape, then add another layer of 3 larger petals, one by one, continue securing with floral tape all the way down the wire.

Step 35

Insert your flowers into a dummy and allow to dry.

Step 36

For the flower buds, take the 24 gauge white wire, cut in half, make a loop at the end of the wire, wrap a floral white tape over the loop and all the way down the wire. Brush with a glue or cooled, boiled water, wrap a piece of wafer paper, creating a ball shape on the loop.

Step 37

Take 3-4 small petals, attach them to the ball with wafer paper glue or cooled, boiled water, Ā creating a flower bud.

Step 38

Dowel and stack the cakes. Tape the wafer paper flowers in pairs or keep them separate if you prefer. Insert flower picks into the cake where you would like flowers to be placed.

Step 39

Insert the stems into the flower picks, bending the wires to arrange as desired.

Step 40

For the wafer paper sail cluster, take 2-3 sheets of the Saracino wafer paper (0.27mm thick). Use scissors to cut free-hand about 20 tulip shape petals, various sizes, approximately between 5 and 8cm long. Take another two sheets of the wafer paper and tear free-hand some irregular pieces for a more jagged edged look.

Step 41

Take prepared pieces of the wafer paper and carefully (do not burn yourself), briefly pass each piece through a path of steam from a cake steamer, form the shape you require.

Step 42

If you don’t have a steamer, you can use the steam from a kettle or a pot of boiling water or brush every piece with alcohol (like we did for the petals) and shape, put to dry on a piece of parchment paper.

Step 43

Once all the wafer paper sails are ready, using cooled, boiled water or wafer paper glue arrange them in clusters. Leave some single sails for filling the gaps later on.

Step 44

Tear some pieces from the gold sheet made from the Saracino Gold Ready to Use Lace Paste and attach with a small amount of cooled, boiled water to a few wafer paper sails.

Step 45

Take the 8in cake and the edible gold pieces we prepared earlier (made from Saracino Gold Ready to Use Lace Paste). Use small amount of cooled, boiled water or edible glue to attach pieces to the cake, starting from bigger pieces at the base reducing gradually to smallest ones creating the pattern.

Step 46

Mix a small amount of Saracino Royal Icing. Apply royal icing to the 8in cake in the place you would like the wafer paper clusters to be. Hold the wafer paper clusters in place for a few seconds to allow to fix.

Step 47

Fill the gaps with single sails and nice pieces of left over edible lace.

Step 48

Your cake is complete!

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TWISTED CHAIN PATTERN CAKE

TWISTED CHAIN PATTERN CAKE

Oct 2, 2020 | Cakes, Modelling

Author: Ralitsa Kamburova

FB:Ā DELICE

Skill level: BEGINNERS

You will need:

  • Saracino white sugarpaste Ā – Pasta Top
  • Saracino white flower paste – Pasta Bouquet
  • Saracino gold spray powder
  • Saracino Airbrush mother of pearl liquid colour
  • Edible glueĀ 
  • Lemon extract or few drops of clear alcohol
  • Chain mould
  • Cutting wheel
  • Ruler
  • Tailor’s measuring tape or piece of ribbon
  • Rolling pin with spacers
  • Exacto knifeĀ 
  • Clean brushes
  • Fondant smoother
  • 18 gauge wire
  • Airbrush

Step 1

Cover your cakes using the white Pasta Top.

Tip : Pasta Top is Vegan, Gluten free and has NO hydrogenated fats. It’s very stretchy and can be rolled very thin.

Step 2

Stack the cake and measure the diameter of your bottom tier with a piece of ribbon or tailor’s measure.

Step 3

Now you can calculate how long each piece will be in order to finish the design seamless. For example: If the circumference of the cake is 60cm, one section will be 6cm and you will have 10 sections.

Step 4

Using a chain mould make a few lengths of chain. Bear in mind you cannot finish the design all at once because the pieces of fondant will dry out too much and it is possible they could break or tear. You can make 25-30 pieces each time, place them on the cake and repeat until the design is finished.

Step 5

Roll some Saracino pasta top and cut some strips.

Step 6

Leave them for about 30 min to dry a little bit.

Step 7

For this cake we need to cut the strips to 6cm length. We already have calculated that one section of our design will be 6cm long. You should cut your strips to the length you require.

Step 8

Leave your strips of fondant aside while you paint the chains in gold.

Step 9

Use Saracino pump powder gold dust and mix it with some lemon extract or a few drops of vodka.

Step 10

Paint the chains with the mixture. For a more metallic colour, paint again after the alcohol evaporates. This time you can use the pump powder gold directly onto the chains.

Step 11

We cut the gold chains to 6cm long pieces. You cut them to your required length.

Step 12

Brush a little bit of edible glue on the white fondant strips and place the fondant chain in the middle of the strip.

Step 13

Finish all the pieces you have prepared. If you have some longer parts of chain, trim the excess.

Step 14

Chain must be exactly the length of the fondant strip.

Step 15

Use a fondant smoother and press each piece slightly over the chain.

Step 16

Now you have flattened your strips for easier twisting.

Step 17

Take one piece, approximately find the middle and put your left thumb on top (forefinger at the back) and right forefinger on top (thumb at the back).

Step 18

Twist in opposite directions until your strip is half chain, half plain.

Step 19

Each piece should look like this

Step 20

Continue to twist until you finish all parts you have cut. Remember you may need to prepare more later as we don’t want to make too many just in case they dry out.

Step 21

Start attaching the pieces to the cake. Take one piece and brush the back with edible glue (half plain, half chain) and attach to the cake. Repeat until you finish the first row.

Step 22

Then start the second row by adding another piece making sure the chains line up from the row below.

Step 23

Continue until all pieces are placed on the cake.

Step 24

When you finish all the pieces you have prepared, repeat steps 5 to 20 until you finish the design.

Step 25

Your finished bottom tier should look like this.

Step 26

Bend 18-gauge wire to create the chain branches.

Step 27

Roll some 50:50 mixture of Pasta bouquet and Pasta top or just Pasta top mixed with a little bit of tylo powder.Ā 

Step 28

Brush the wire with some water or edible glue and place it onto the rolled fondant. Fold the fondant over the wire as shown.

Step 29

Roll over with the rolling pin.

Step 30

Use your exacto knife and cut along the length of the wire to a width of 1cm.

Step 31

Now we have one branch.

Step 32

For the second branch using 18 gauge flower wire bend to the shape shown, this part will be shorter than the previous branch. Roll a mixture of pasta top and pasta bouquet or just pasta top mixed with tylo powder.

Step 33

Brush the wire with some edible glue or water and place it onto the fondant. Fold the fondant over the wire.

Step 34

Roll over the fondant with the rolling pin.

Step 35

Using your exacto knife cut along the length of the wire again to give yourself a 1cm strip. Now we have the back for our branches.

Step 36

Again, using the chain mould and the Gold pump powder paint two pieces of chain in gold.

Step 37

Brush the branches with some edible glue and place the chain over the wired strip of fondant. Leave to dry overnight.

Step 38

Prepare your airbrush and Saracino liquid airbrush mother of pearl food colour to add some shimmer to your cake.

Step 39

Try to avoid overspray onto the gold chain as the gold colour may change.

Step 40

Place the chain branches and arrange some flowers of your choice.

TIP – If you are inserting flower wires into your cake you should always use a flower pick or something similar.

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HAZELNUT POPS IN DARK CHOCOLATE

HAZELNUT POPS IN DARK CHOCOLATE

Sep 24, 2020 | Desserts

Author:Ā Justyna Kowal

FB:Ā Nie Bede Tego Jesc

Skill level: BEGINNERSĀ 

You will need:

  • 100g natural yoghurt
  • 1 egg
  • 50g vegetable oil
  • 100g sugar
  • 80g wheat flour
  • 40g roasted hazelnut flour
  • 20g cocoa powder
  • Ā¾ teaspoon of baking powder
  • pinch of salt
  • 3 teaspoons Saracino Supreme hazelnut paste
  • 100g mascarpone cheese
  • Saracino dark chocolate drops
  • Chopped hazelnuts for decoration
Ā 

Step 1

Bring all the ingredients to room temperature.

Step 2

Put the egg and the sugar into a small bowl

Step 3

Mix until a smooth consistency is achieved.Ā 

Step 4

Add the yogurt and the oil.

Step 5

Mix until smooth

Step 6

Add flour and baking powder to the next bowl.

Step 7

Add cocoa powder and roasted hazelnut flour

Step 8

Mix all ingredients together

Step 9

The two bowls are ready to be combined

Step 10

Add the dry ingredients to the liquid mixture and gently mix

Step 11

Line your baking tin with the baking paperĀ 

Step 12

Add the mixture

Step 13

Bake for 30 minutes at 170C

Step 14

Remove the cake from the tin and allow to cool down

Step 15

Break up the cake into small pieces

Step 16

Prepare the mascarpone cheese and Saracino hazelnut food flavouring

Step 17

Add the mascarpone and the Saracino hazelnut paste to the cake

Step 18

Using your hands mix all togetherĀ 

Step 19

Roll small balls and place them on baking paper. Use the same amount of mixture for each ball so they are the same size. When ready place in the fridge for 30 minutes.

TIP – Use a digital scale to achieve the correct amount of mixture for each ball.

Step 20

Get the lollipop sticks and Saracino chocolate drops ready.Ā 

Step 21

Melt the chocolate over water or microwave and add to a tall jug or glass. You can add cocoa butter or sunflower oil to achieve a more liquid consistency. Prepare nuts for decoratingĀ 

Step 22

Dip the end of the stick into the melted chocolate and insert into the ball. Let it set

Step 23

Holding the stick, dip the ball in the chocolate, allow the excess to drain into the glass, and before it sets firm, sprinkle with the crushed nuts. Place the half hazelnut on top, next to the stick.

Step 24

You can now serve and try your hazelnut cake pops! šŸ™‚

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