SWAN CAKE

SWAN CAKE

Sep 2, 2021 | Cakes, Modelling

Author: Ďurčeková Martina

FB: HOME MADE CAKES BY MARTINA

Skill level: BEGINNERS

You will need:

  • 2 tier cake
  • Saracino white Pasta Top
  • Saracino white Pasta Model
  • Saracino Wafer Paper 0.27
  • Florist Wire Nr.20 and Nr.28
  • Edible glue
  • Black edible marker
  • Cake drum
  • Sculpting tools
  • Small scissors
  • Two brushes
  • Clear alcohol
  • Powder colours: gold, white, yellow and 2 shades of apricot
  • Saracino Pasta Bouquet
  • Two daisy-shaped cutters of different sizes
  • Green florist tape

Step 1

To make the swan you will need: 2 cake tiers, Saracino Pasta Top, Saracino Pasta Model, Saracino Wafer Paper, Florist Wire Nr.20, edible glue, edible marker (black), base, sculpting tool, small scissors, two brushes, clear alcohol, and gold powder colour.

Step 2

Prepare rectangles of the wafer paper and cut out various sized feathers. Make small cuts along the outer edges. You will need enough to cover the whole cake and the swan. 

Step 3

Carefully hold the prepared feathers over steam (e.g. from a kettle) to achieve a ruffled effect.

Step 4

Continue to make feathers until you have enough to cover both wings and a cake tier.

Step 5

Cover the cakes using Saracino Pasta Top and place on the base. Using edible glue attach the feathers to the top tier of your cake giving it a random ruffled look.                                                            

Step 6

Use Pasta Model to roll the neck of the swan (approximately 23cm in length). Insert a flower wire into the centre of the neck.

Step 7

Model the neck and beak to match the shape in the picture. Smooth the surface.

Step 8

Using the edible marker draw the swan’s eyes. Use sharp scissors to give a feather texture.

Step 9

Model the swan’s body using Pasta Model. Use a sculpting or modelling tool to smooth the joints.

Step 10

Use the scissors to achieve the feather texture on the body.

Step 11

For the wings roll white Pasta Model and cut out two oval shapes.

Step 12

Use a little edible glue to attach the wings either side of the body.

Step 13

Attach the wafer paper feathers to both wings using a little edible glue.

Step 14

Mix gold powder colour with the clear alcohol and paint the swans beak.

Step 15

Model a small crown using Pasta Model and fix to the swans head. Paint gold.

Step 16

To make the flowers you will need: Saracino Pasta Bouquet, Saracino Wafer Paper, two daisy cutters of different sizes, petal-shaped cutter, edible glue, florist wire Nr.20 and Nr.28, small scissors, brushes, green florist tape, sculpting tool, powder colours (gold, white and 2 shades of apricot).

Step 17

Mix a little Pasta Bouquet with yellow powder colour. Roll a small ball and use a modelling tool to form shallow grooves. Loop the end of a florist wire Nr.20, heat and insert into the ball.

Step 18

Roll out the yellow Pasta Bouquet and cut out 1 small and 2 large daisies.

Step 19

Use a knife or modelling tool to cut each of the daisy petals in half.

Step 20

Use a little glue to attach the small daisy to the bottom of the centre ball.

Step 21

Repeat to fix the two larger daisies. Adjust the center of the flower to achieve a natural ruffled look.

Step 22

Using a soft brush and the apricot powder colour lightly dust the centre of the flower.

Step 23

Cut the wafer paper into rectangles. Using half of them cut petals using the petal cutters. You will need approximately 5 small and 7 large, depending on how large you would like your flower.

Step 24

Use a brush to apply a little water to the rough side of the rectangle. Place a Nr.28 wire and cover it with a petal with the rough side facing down. Press together.

Step 25

Prepare approximately 5 smaller petals this way then cut the rectangles to match the shape of the petals.

Step 26

Repeat to make seven larger petals.

Step 27

Mix a little apricot and white powder colour with clear alcohol. Gently paint each petal.

Step 28

Use a soft brush and white powder colour to dust each petal.

Step 29

Allow the petals to dry. Ideally on a rolling pin or other cylindrical object so they dry in a curved shape.

Step 30

Using the smaller petals attach one by one using green florist tape.

Step 31

Keep adding the petals to finish a flower. Repeat for as many flowers you need. Prepare some smaller flowers and buds using smaller and less petals on each.

Step 32

Using the gold paint carefully paint the edges of the petals.

Step 35

Fix the flowers to the cake. Use posy picks if required.

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MICE HAVE FUN CAKE TUTORIAL

MICE HAVE FUN CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: BEGINNERS

You will need:

  • Ingredients:
    • Saracino Pasta Top white and black
    • Saracino Pasta Model white and black
    • Saracino white modelling chocolate
    • Gel colours orange, light skin and black
    • Powder colours black, pink and brown
    • Cake gel
    • Rejuvenator spirit alcohol
    • Boiled cooled water
    • Wafer paper 0.6 or 0.27
    • Pump powder silver glitter
  • Equipment:
    • Conical dummy or cake diameter 15cm by 10cm
    • Drum 25 cm (10 inch)
    • Rolling pin
    • Sharp knife
    • Dresden tool
    • Ruler
    • Modelling tools
    • Cake smoother
    • Brushes
    • Wood cocktail sticks
    • Food processor
    • Ribbon

Step 1

Use a conical dummy (or cake) with a lower diameter of 15cm and 10cm at the top and a 25cm diameter drum. If you use a cake, trim so that it is a conical shape.

Step 2

Form a triangular cut out in your cake or dummy so it looks like it has a hole in it.

If you use a real cake cover the cake with ganache.

Step 3

Prepare a small piece of black Pasta Top until smooth and pliable. Roll to your preferred thickness. Add a little cake gel inside the hole and press in the black fondant to line the hole. Use a Dresden tool to press the fondant to the sides and to add shape.

Step 4

Remove the excess paste with a sharp knife.

Step 5

Using 350g of white Pasta Top make a dark orange colour by mixing the orange and light skin tone gel colours.  Add as much of the light skin colour as you want to achieve the desired colour of the flower pot. You can also use a different base colour for your flower pot. Knead the paste until smooth and pliable. Roll to your preferred thickness (Saracino Pasta Top can be rolled very thinly and is very stretchy. Perfect for covering large or unusual shaped cakes).

Step 6

Cover your real cake with ganache or the dummy with boiled, cool water or cake gel to help the fondant stick. Place the dummy (or cake) on the cake board.

Step 7

Place the fondant gently over your dummy (or cake). Smooth the top and edges with your hand.  Sharp edges are not necessary as it is a rustic flower pot. Gently pull out the folds and smooth down with your hand pressing the paste to the dummy (or cake) until all folds are gone. Trim off the excess fondant with a sharp knife. Keep the cuttings in a sealed bag for later use.

Step 8

Carefully cut out the paste that is covering the hole at the bottom of the dummy with a sharp knife. It can be cut a little roughly.

Step 9

Draw lines with a Dresden tool that start from the edges of the hole. Make the lines random and vary the depth of the lines.

Step 10

To cover the cake drum use a small amount of white Pasta Top and knead it well. Roll out to a thickness of 0.2mm. Cut 5cm wide strips (width is to suit the size of drum you used).

Step 11

Add a little cake gel to the drum. Cover the drum with the white Pasta Top strips. Start at the back and gently pull it around the cake placing it onto the drum. Due to the high elasticity the fondant does not tear. Cut away the excess paste.

Step 12

Using a small amount of white Pasta Top cover the visible part of the drum in the hole of the cake. Add texture with the Dresden tool.

Step 13

For the thick rim of the plant pot use 170g of the dark orange Pasta Top and roll into a thick strip. Roll out the strip to 5mm thick. Don’t roll it out too thin! Cut out a strip of 3cm wide and approximately 50cm long.

Step 14

Apply a little cake gel around the bottom of the cake.

Step 15

Fix the 3cm strip around the bottom of the cake and cut off the excess. This does not have to be super neat as we want it to have a ‘broken’ look.

Step 16

For the mouses body use 250g of white modelling chocolate. Knead until soft. Do not knead for too long as it may become too soft for modelling. Add a little black gel colour while kneading. Weigh 60g and roll to a tear drop shape.

Tip: If the modelling chocolate has become too soft allow it to rest for a while to cool down.

Step 17

Add fur texture with a modelling tool. Mark the paste in various directions to get a random effect. Make sure you work in one direction as this will give the hair structure look.

Step 18

Use a little cake gel to fix the body on top of the cake.

Step 19

Using 5g of black Pasta Model roll into a 5mm thick string. Cut 4 pieces with a weight of 0.5g and roll to a ball shape for the eyes. Allow them to harden.

Step 20

For the head use 40g of grey modelling chocolate and roll to a tear drop shape. Do not hold the modelling chocolate in your hands for too long as it may become too warm and it will be less easy to work with.

Step 21

Make a horizontal cut on the thin end of the teardrop. This will be the mouse’s mouth. Make a 0.5cm vertical cut above this for the nose area.

Step 22

Model the mouth with the Dresden tool. Press the chocolate down in the middle and press out to the sides. Press the bottom of the mouth in a little bit. Shape the front of the muzzle.

Step 23

Shape the nose with the narrow end of the Dresden tool. Insert the tool either side of the vertical cut and gently pull up slightly. This gives volume to the nose.

Step 24

Form a socket of 5mm diameter for the eyes on either side of the head with the ball tool.

Step 25

Use a little cake gel to fix the eyes into each socket.

Step 26

Roll a thin strip with pointed ends out of grey modelling chocolate. Cut a length of 1cm from each end for the eyelids.

Step 27

Make sure that both ends are pointed. Fix the eyelids below and above each eye.

Step 28

Using your Dresden tool blend and shape the face and eyelids.

Step 29

Add the fur texture to the head. Make sure to work back from the front of the muzzle. Again, do not hold for too long otherwise it may become too warm and deform. If it is too soft to work with place aside to allow to cool.

Step 30

For the teeth cut a 3 x 3mm square of white Pasta Model. Cut off the corners and press a line in the middle with your knife. Fix the teeth using a little cake gel.

Step 31

Attach the head to the body looking down. To fix you can use cake gel with a cocktail stick.

Step 32

For the feet take 4g of grey modelling chocolate and divide into 4 equal pieces. Roll one piece into a ball and press flat with your finger. Cut 4 notches on the front of the flat circle with a sharp knife. Shape the toes. Press two horizontal lines into the toes with the back of your knife. This allows you to shape them more naturally. Repeat these steps until you have four feet.

Step 33

Fix a foot to the body either side of the head. Blend to the body with a modelling tool. For the left back leg use 2.5g of grey modelling chocolate and roll to a long oval shape. Fix to the left back of the body. Fix the paw to the leg and add fur texture. Make sure that the leg is well blended into the body and foot. Repeat for the right back leg.

Step 34

For the ears use 3g of grey modelling chocolate. Divide into two equal pieces and flatten with your finger into a circle with a diameter of 2cm. The circles should be a little thicker in the centre and thin around the outside.

Step 35

Using your Dresden tool make a small hole in the head of the mouse.

Step 36

Fix the ear into the hole. Press with the Dresden tool to blend the ear to the head.

Step 37

Fix the other ear. Your first mouse is now ready.

Step 38

For the second mouse, repeat step 20 and place the body upright on the drum. Add a cocktail stick for fixing the head.

TIP: If you want the models to be fully edible you can use uncooked spaghetti or no skewer at all.

 

Step 39

Make a head following the steps from the first mouse. Attach the head looking upwards. You can add a little modelling chocolate to the neck for extra reinforcement and blend. Add the fur texture.

Step 40

Add ears as we did for the first mouse.

Step 41

For a front leg use 1.75g of grey modelling chocolate. Roll to a 2cm long sausage shape. Make a foot as we did for mouse 1. Add fur texture.

Step 42

Fix the foot to the leg. Fix the paw to the flower pot and fix the arm to the body of the mouse. Use a small amount of cake gel to fix. Repeat for the second front leg.

Step 43

For the back legs use 2.5g of grey modelling chocolate and shape to a long oval shape. Fix to the side of the body and fix a foot. Add fur texture and blend all joints. Repeat for the other back leg.

Step 44

For the tail roll 2g of grey modelling chocolate thinly to a length of 10cm. Give the tail an “S” shape and set aside to harden. Fix to the mouse. 

TIP: You can also put the tail up in the air. As modelling chocolate is hard when cold, you can model the tail upright. Let your own creativity run free.

Step 45

Mix a small amount of black powder colour with clear alcohol to create a weak watered paint. Use a brush to paint the mouse fur. We want the paint to run into the grooves of the fur as this creates nice colour and shades.

Step 46

Using a soft brush and pink powder colour dust the toes, tail, ears and cheeks.

TIP: Cover the area around the part to be dusted with a tissue. This way you prevent other parts of your model being coloured incorrectly.

Step 47

For the eyes roll a small ball of white Pasta Model and press flat on your fingertip. Cut into four. Roll small balls and fix to the eyes.

Step 48

Paint the eyes with Liquid Shiny.

TIP: Clean the brush with clear alcohol.

Step 49

Take one sheet of 0.60mm wafer paper (or two sheets of 0.27mm) and tear into small pieces. Place the pieces in a food processor or blender. Blend until it is in very small pieces.

Step 50

Add Pump Powder silver glitter to give a sparkling effect.

Step 51

Add a thin layer of cake gel to the top of the flower pot, the top of the rim and the cake drum.

Step 52

For the snow effect sprinkle the chopped wafer paper over the parts that are covered with cake gel.

 

Step 53

To highlight the hole mix brown powder colour with a small amount of clear alcohol. Make sure your brush semi dry and paint the shadow and shading.

TIP: Are the dust highlights too harsh or too clear? Gently wipe with a damp tissue over the part that you want to blend.

Step 54

Finally, finish your drum with a ribbon of your choice.

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FOREST FRIENDS CAKE TUTORIAL

FOREST FRIENDS CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: GABRIELA DOROGHY

FB: Gabriela Doroghy

Skill level: BEGINNERS

You will need:

  • Saracino Pasta Model (light skin tone, white, black, brown, orange and red)
  • Saracino Pasta Top (white)
  • Saracino dust colours (yellow, orange, black, brown and light gold)
  • Saracino gel colours (light green and green)
  • Saracino cake gel
  • Saracino Liquid Shiny glaze
  • Dummy or cake (20cm/15cm)
  • Mat
  • Cake board (30 cm dia.)
  • Rolling pin
  • Smoother
  • Scalpel
  • Knife
  • Scissors
  • Dresden tool
  • Ball tool
  • Aluminium foil
  • Cling film
  • Brushes
  • Clear alcohol
  • Paper towel
  • Baby wipes
  • Cornflour
  • Cocktail sticks
  • Wire cutter
  • Whisk
  • Bowls

    Step 1

    For the body of the fox we will need 55g of orange Pasta Model, knead it well and roll a ball. With the palms of the hands roll the paste into a cone shape. Insert a cocktail stick and cut to length.

    Step 2

    Roll out white Pasta Model and cut out a teardrop shape with a cutter.

    Step 3

    Using your fingers lengthen it a little and glue it onto the body.

    Step 4

    For the back legs we need 2 x 5g orange Pasta Model. Roll into two balls, flatten them and with your Dresden tool give them the shape shown. For the back leg paws use 2 x 1.5g black Pasta Model rolled into two small balls. For the front legs we need 2 x 4g of orange Pasta Model. Roll it into two sausage shapes of the same length with one end thinner. For the front leg paws use 2 x 4.8g of black Pasta Model rolled into two balls.

    Step 5

    For the front leg paws roll the black Pasta Model into a sausage shape then bend to form the feet. Fix each foot to the orange legs.

    Step 6

    Attach the back legs and feet onto the body. Use your Dresden tool to add grooves for the toes.

    Step 7

    Attach the front legs. Make toes as previous.

    Step 8

    For the tail we need 16g orange Pasta Model. Roll it into a sausage shape with one end thinner. Roll white Pasta Model. Using a scalpel cut a small piece of paste and cut one edge with a zig-zag outline as shown.

    Step 9

    Glue the white patch to the tail. Attach the tail to the body.

    Step 10

    For the head roll a 60g ball of orange Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead.

    Step 11

    The head shape should look like this.

    Step 12

    Use your fingers to shape the cheeks and chin.

    Step 13

    Roll a piece of white Pasta Model. Using a scalpel cut the shape shown.

    Step 14

    Glue the face onto the head. Do not add glue to the end of the cheeks as we want these to protrude.

    Step 15

    Using a ball tool create the eye sockets.

    Step 16

    For the nose and eyes roll three small balls of black Pasta Model. Using a modelling tool flatten the eyes. Fix to the face as shown.

    Step 17

    Roll a thin piece of black Pasta Model then cut in half to form the eyebrows. Glue them onto the forehead.

    Step 18

    Using a Dresden tool, form the mouth.

    Step 19

    Shape the mouth to give a cute look. Add the line between mouth and nose.

    Step 20

    Using a pair of scissors cut the cheek fur.

    Step 21

    Roll two white small balls and add them to the eyes.

    Step 22

    For the ears we need 2 x 2g black Pasta Model and 2 x 1g orange Pasta Model. Form teardrop shapes and flatten. Glue them together. Cut them to the size needed.

    Step 23

    Fix them to the top of the head.

    Step 24

    Roll four thin strands of orange paste. Glue them together to form a tuft of hair.

    Step 25

    Use a little cake gel to fix to the top of the head.

    Step 26

    Use a small piece of orange paste to form the tongue. Insert into the mouth and with the Dresden tool give it the right shape.

    Step 27

    Dust the head with a soft brush and orange powder colour.

    Step 28

    Dust the face, tail and body with orange powder colour.

    Step 29

    For the body of the racoon we need 40g grey Pasta Model. Knead it well and form a ball. With the palms of our hands roll into a cone shape. Insert a cocktail stick and cut to length if required.

    Step 30

    Roll white Pasta Model and cut a teardrop shape with a cutter. Use your fingers to lengthen a little and glue it onto the body.

    Step 31

    For the back legs we need 2 x 4.5g of grey Pasta Model. Roll into two balls, flatten them and bend to form the feet.

    Step 32

    Using a modelling tool shape the paw.

    Step 33

    For the arms we need 2 x 2g grey Pasta Model. Roll into two sausage shapes of the same length and with a scalpel cut the paste to form the fingers. Add shape to the fingers.

    Step 34

    Fix the legs and arms to the body.

    Step 35

    For the head roll a 50g ball of grey Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead shape. With your fingers shape the cheeks and chin.

    Step 36

    For the eyes roll white and black Pasta Model thinly. Using a scalpel, cut the shapes shown. We need two mirrored pieces for the two eyes.

    Step 37

    Fix the black part onto the white. Fix to the head but leave the outside cheek edges without glue and protruding as we did for the fox.

    Step 38

    Using scissors cut the cheek fur as shown.

     

    Step 39

    For the nose area use 4g white Pasta Model and with your fingers shape it and fix to the face. Roll a small piece of black paste to a ball and fix for the nose. 

    Step 40

    Using a Dresden tool press and shape the mouth.

    Step 41

    Using a ball tool create the eye sockets. For the eyes roll two small balls of black paste and fix them into the eye sockets. Flatten them and add two small white balls.

    Step 42

    For the ears we need 2 x 1.5g grey paste and 2 x 1g black paste. Form to teardrop shapes.

    Step 43

    Fix the black to the grey. Cut them to the size that is needed for the ears.

    Step 44

    Fix to the top of the head.

    Step 45

    Using grey paste add a tuft of hair to the head as we did with the fox.

    Step 46

    Fix the head to the body. Add four balls of black paste to each foot to look like a paw.

    Step 47

    For the tail we need 14g grey Pasta Model. Roll to a sausage shape with one end thinner. Roll some black paste thinly and cut into thin strips.

    Step 48

    Fix the strips around the tail. Fix the tail to the body.

    Step 49

    Add a pink tongue. Roll a thin strand of white paste and add it to the ears as shown. Using a thin brush and white gel colour paint a thin line around the eyes.

    Step 50

    Dust the face and body with black powder colour.

    Step 51

    For the hedgehog’s body we need 85g light skin tone Pasta Model. Knead it well and roll a ball. With a little finger shape the body as shown.

    Step 52

    Using your thumb shape the head and form the snout. Press an indent where the eyes will be.

     

    Step 53

    Use a ball tool to form the eye sockets. For the eyes and nose roll black paste to form three small balls. Fix to the face. Use a Dresden tool to form and shape the mouth.

    Step 54

    Add eyebrows. For the arms we need 2 x 2.2g of light skin tone Pasta Model. For the feet we need 2 x 2.5g light skin tone paste.

    Step 55

    Using a scalpel cut the paste to form the hand and fingers to the arms. Use a modelling tool to form the toes on the legs.

    Step 56

    Fix the arms and legs to the body. Add white dots to the eyes. Add a black tongue. Roll brown Pasta Model into small cone shapes to form the needles.

    Step 57

    Start adding them from the top to the bottom. You will need patience with this step.

    Step 58

    For the ears we need 0.3g light skin tone paste. Roll into two small balls, flatten slightly and fix to the head. Use a small ball tool to press and form the ears.

    Step 59

    Roll eight small brown balls and fix to the feet to look like paws. If required add more needles to the forehead. Dust the face and body with brown powder colour.

    Step 60

    For the largest mushroom we need 12g of white Pasta Model. Knead well and form a ball. Roll out to shape the stalk. For the mushroom cap we need 9g white paste and 9.6g red paste. Knead and use your fingers to flatten and form one red circle and one white circle.

    Step 61

    Place the white circle on the red to form the cap. Press the center with a ball tool.

    Step 62

    Use a knife to add a mushroom texture on the underside of the cap.

    Step 63

    Turn the cap over and shape to look like this. Fix the cap onto the stalk.

    Step 64

    Roll white Pasta Model thinly. Cut out different sized circles. Use a little water to fix randomly to the cap.

    Step 65

    Make as many mushrooms as you want in different sizes. Dust the mushrooms with brown powder colour.

    Step 66

    For a shiny look glaze the cap using Liquid Shiny.

    Step 67

    Prepare the ingredients for the moss: 1 egg at room temperature, 25g flour, 5g baking powder, 12g sugar, 30g honey.

    Step 68

    In a mixing bowl combine the egg and sugar. Whisk until light and fluffy, add honey and whisk again.

    Step 69

    Add green gel colour and whisk again.

    Step 70

    Use a sieve to add the flour and baking powder and gently mix it with a spatula. Fill the silicon cups to about 1/3 full. Microwave the cups for approximately 55 seconds and it should look as shown. Allow to cool completely then remove from the mould.

    Step 71

    Cover the top of your cake top using white Pasta Top that has been coloured with a little brown gel colour. Although Pasta Top can be rolled very thinly we dont want that in this case. Do not roll the paste too thin as we need to add texture and pattern. With a Dresden tool create circles on top of the cake.

    Step 72

    Use a small piece of scrunched up aluminium foil to add texture.

    Step 73

    Use the Dresden tool to add lines so it looks like the tree was recently cut. Start from the centre and work outwards.

    Step 74

    Using Pasta Top roll long, thin sausage shapes. Fix each one to the side of the cake using cake gel. The pieces should be touching each other to leave no gaps.

    Step 75

    Use the Dresden tool to add pattern and texture. With the flat end of the Dresden tool shape a realistic “hole” as you would see in tree bark. Continue around the cake adding random pattern.

    Step 76

    Use the silver foil to add more texture.

    Step 77

    Once the side of the dummy is fully covered we add some deeper lines on top as shown.

    Step 78

    Cover the cake board with cling film to keep it clean as this part can be messy. Using a soft brush dust the top of the cake with brown, orange and yellow powder colours. Also add some black powder in areas.

    Step 79

    Using a bigger brush and clear alcohol paint the top of the cake using a circular movement.

    Step 80

    Using a soft brush dust the side of the cake using green, black, orange and brown powder colours. As with the top use a bigger brush and clear alcohol to paint the side of the cake.

    Step 81

    When finished dusting remove the cling film. Clean the cake board and allow all to dry. If yours is a real cake use kitchen towel and clear alcohol to clean excess powder. If the cake is a dummy we can use baby wipes. We want the top of the cake to be a lighter colour than the bark. Clean the excess powder from the side of the cake.

    Step 82

    Using a soft brush and Saracino light gold colour powder dust the top and side of the cake.

    Step 83

    Crumble the moss sponge into random pieces. Using a flat brush apply cake gel to the cake board and add the edible moss. Continue to add more edible moss until the cake board is fully covered.

    Step 84

    The cake is ready. Now we can add the mushrooms and the cute animals we modelled previously.

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    GET READY TO GO BACK TO SCHOOL

    GET READY TO GO BACK TO SCHOOL

    Aug 2, 2021 | Modelling

    Author: Tina Scott Parashar

    FB: TINA SCOTT PARASHAR’S CAKE DESIGN

    Skill level: BEGINNERS

    You will need:

    • Saracino Pasta Model: blue, red, brown, white
    • White gel colour
    • Powder colours – gold, black, dark blue, red and brown
    • Liquid Shiny confectioner’s glaze
    • Dresden tool
    • Exacto knife
    • Rolling pin
    • Stitch tool
    • Pointed modelling tool
    • Ball tool
    • Paint and dusting brushes
    • Texture mat

    Step 1

    Using light blue Pasta Model form the basic bag shape – create a teardrop and cut off the top. Flatten it narrower at the top.

    Step 2

    Using a Dresden tool, press a line along the bottom of the bag. This will form the base. Mark two lines on the side of the bag for the joints.

    Step 3

    Use the Dresden tool to mark an upside down ‘V’ on both sides of the bag.

    Step 4

    For the front pocket use the Pasta Model and cut out a small rectangle to the correct size to suit your bag. Curve the bottom edges and taper the top a little using an exacto knife. Fix to the front of the bag using a little water if needed. 

    Step 5

    Cut a strip of the blue Pasta Model and curve the two bottom corners. This will be the flap of the pocket. Fix it on top of the pocket and lift the centre a little so that it doesn’t sit flush.

    Step 6

    Repeat to make the side pockets and flaps. These will be a little smaller than the front pocket.

    Step 7

    Attach the side pockets. Using a stitching tool mark the stitch lines on the pockets and flaps.

    Step 8

    On the side pockets, mark a line in the centre using the Dresden tool. Also mark the crease under the pocket.

    Step 9

    For the straps cut 2 thick strips of the blue Pasta Model. Using a sharp straight edge or ruler mark a line down the centre of each strip. 

    Step 10

    Bend the top of both straps as shown.

    Step 11

    For the handle use a thin strip and fold it over twice.

    Step 12

    Fix the handle and the straps to the bag using a little water if required.

    Step 13

    Cut out a strip. Fix to the top and sides of the bag for the flap over the zip. Mark a stitch line on one side.

    Step 14

    Using a soft brush and blue powder colour dust the bag to give the denim effect.

    Step 15

    For the strap use brown Pasta Model and cut out the shape as shown. Using a stitching tool mark the edges. Use a pointed modelling tool to mark the holes on the strap.

    Step 16

    For the buckle roll a small piece of Pasta Model to fit around the strap in an upside down ‘U’. shape. Take a small piece of the paste and shape the piece to fit into the hole. Paint the buckle pieces using gold powder colour mixed with clear alcohol.

    Step 17

    Use a small piece of brown Pasta Model to form the belt loop and fix.

    Step 18

    Fix the strap to the bag. Make two more straps and fix to both side pockets.

    Step 19

    For the flower, roll a thin red strip of Pasta Model. Using a Dresden tool or ball tool, pull out the paste on top to form ridges. It is easier to do this on a foam pad.

    Step 20

    Now start rolling the petal from one corner to the other and keep adjusting the petals the way you want it.

    Step 21

    When rolled the edges don’t need to be perfect and can have a little rough look. Pinch the excess at the base and remove. Use a soft brush and a darker shade of red or a little black powder colour to dust the centre.

    Step 22

    For the bow take another thin strip, tapering at the edges and thicker towards the middle. Use a ball tool to thin the edges if needed.

    Step 23

    This will also give a little curl effect to the edges. Fold loosely in half. 

    Step 24

    Fold it over so that one side hangs lower than the other.

    Step 25

    Take a smaller strip of red and cut it into a long rectangle. Fold over both sides to meet in the middle. Use a modelling tool to shape the bow. 

    Step 26

    Using a Dresden tool, mark two small dents near the knot for the fabric folds. Fix to the bow tails. 

    Step 27

    Dilute white powder colour with clear alcohol and paint small dots with a fine brush.

    Step 28

    Now stick the rose in front and put the bow on top of the rose and hide the joint. You could add a little confectioners glaze to the scarf so that it shines to give a silk look.

    Step 29

    For the pair of trainers. Roll a cylinder shape from white Pasta Model and cut in half.

    Step 30

    Using your fingers form the basic shape of each shoe. Taper the front of the shoe and pinch in the centre.

    Step 31

    Flatten slightly at one end. From the middle to the front press down to a slight slope.

    Step 32

    Using a small ball tool form the holes for the feet.

    Step 33

    Roll red Pasta Model thinly and give texture using your texture mat. Place over each shoe. 

    Step 34

    Trim the excess from around the base. Using the exacto knife cut open the hole so that the white is visible underneath. 

    Step 35

    Roll a thin strip of white Pasta Model and fix over the seam between the white and red. Trim any excess.

    Step 36

    Roll a circle of white Pasta Model and use a texture mat to give the appearance shown. Cut in half. Fix to the toe of each shoe.

    Step 37

    Cut a thin strip of white Pasta Model and fix around the base of each shoe. Mark a stripe using an exacto knife. 

    Step 38

    Cut a small rectangle of the white Pasta Model and fix for the lace area. Roll a thin strip and fix as shown for the white stripe detail.

    Step 39

    Use a sharp tool to mark the lace holes. Roll a thin strip of white paste for the laces. Cut into small lengths and fix into the lace holes. 

    Step 40

    Your tiny shoes topper is ready!

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    DANCING BALLERINA MODELLING TUTORIAL

    DANCING BALLERINA MODELLING TUTORIAL

    Jul 6, 2021 | Modelling

    Author: Sachiko Windbiel

    FB: MIMICAFE UNION

    Skill level: INTERMEDIATE 

    At home you can vary the colours to your preference. If the Modeling Paste is really sticky, add a little bit of corn flour.

    You will need:

    • Saracino Pasta Model brown (Total 6.4 oz – 180g) – Hair 1.0 oz (28g) & Back of head 0.5 oz (14g)
    • Saracino Pasta Model light skin tone – Face 0.8 oz (22 -23g), Hands & Legs 0.2 oz (5-6g)
    • Saracino Pasta Model blue – Jeans 1.5 oz (42-43g)
    • Saracino Pasta Model green  – Belt 0.2 oz (5-6g)
    • Saracino Pasta Model red – Shoes 0.2 oz (5-6g)
    • Saracino Pasta Moodel white – Top 1.5 oz (42-43g)
    • Saracino Pasta Model light skin tone  – Body (Torso) 0.5 oz (14g)
    • Gum Paste / Flower Paste Eyeballs 5mm  (Eyeballs are made in advance)
    • Rolling pin
    • White gel colour
    • Corn syrup (or Glucose) 
    • Craft knife
    • Flat modelling tool
    • Dresden tool
    • Silicon modelling tool
    • Sharp tip brush
    • Edible marker pens 
    • Toothpick
    • Confectionery glaze
    • Petal dust
    • Brush for dusting

    Structure Materials

    • Glue gun
    • 2.5 inch diameter styrofoam ball
    • 3 toothpicks 
    • 2 skewers (approx. 6 inches – 150mm long)

    Step 1

    Prepare the Pasta Model as shown.

    Step 2

    Prepare the tools we will need. 

    Step 3

    Prepare the glue gun, cocktail sticks, skewers and styrofoam ball. 

    Step 4

    Using your eye to judge the positioning, place the two skewer pieces into the styrofoam for the legs. One of the leg skewers should go all the way through the styrofoam ball.

    Before inserting the leg skewers, add some hot glue from the glue gun and carefully insert into styrofoam. 

    The hot glue may make the styrofoam melt slightly, but it will cool and dry quickly (Do not use the glue when inserting the arm toothpicks).

    Step 5

    Draw a line marking where the blouse and the jeans will meet.  

    Step 6

    Painting eyeballs: Use the eyeballs made previously. Paint the eyes while holding them together in your fingers so that you can accurately compare them. 

    Step 7

    Draw dots on the eyeballs with the black edible marker. 

    Step 8

    Use a brown edible pen to paint the eye colour over the black.

    Step 9

    Remove excess colour using your finger or a little kitchen paper.

    Step 10

    Paint over using a yellow edible pen colour.

    Step 11

    Use a black edible pen to add the pupils. 

    Step 12

    Paint the lower part of the styrofoam ball with cake gel or glucose/corn syrup. This is for fixing the jeans. Take care not to get any gel on the leg skewers. 

    Step 13

    Roll out the larger portion of blue jean coloured fondant into a disk approximately 4” in diameter. Make a cut as shown. 

    Step 14

    Place the rolled out Pasta Model on the corn syrup coated bottom half of the styrofoam ball with the cut placed around the skewer.

    Step 15

    The cuts in the Pasta Model make it easier to apply the fondant around the skewer legs. Now smooth the fondant with your fingers.

    Step 16

    Use the craft knife to cut away the excess Pasta Model. This will also create a straight waistline fully around the styrofoam ball.

    Step 17

    Use your fingers to apply a thin layer of cake gel or corn syrup to the leg skewers.

    Step 18

    Shape the legs into a small sausage shape using the blue jean coloured Pasta Model. Use a toothpick to pierce a hole through each leg.  

    Step 19

    Slide the Pasta Model legs up the skewers until they meet the body.

    Step 20

    Blend the joint between the leg and the body using a modelling tool. Shape the legs with your fingers.

    Step 21

    Cut off excess with a craft knife.

    Step 22

    Use the tip of your tool to add detail to the jeans such as the belt line and zipper area. 

    Step 23

    Feet: Add a small portion of light skin tone Pasta Model just below each jean leg and use your fingers to shape the feet. 

    Step 24

    Use pliers or snips to cut away the end of the skewer of the kicked up leg.

    Step 25

    Roll a small ribbon of red Pasta Model for the shoes and attach to the feet as shown. Smooth with a modelling tool. 

    Step 26

    Use a modelling tool to shape the heel.

    Step 27

    Roll a short ribbon of blue jean coloured Pasta Model and fix to the cuff / hem of the jeans.

    Step 28

    Roll a thin ribbon of green and blue jean Pasta Model. Use a sharp knife to cut the belt. Cut thin strips from the blue Pasta Model for the belt hoops and fix. 

    Step 29

    Add a buckle to the front. This is how you want the front to look. 

    Step 30

    This is how the rear should look.

    Step 31

    Coat the top of the styrofoam ball with cake gel or corn syrup. Cut a circle in half for the breasts and fix as shown to the ball. 

    Step 32

    Separate 3 portions of white Pasta Model. One piece for the blouse body, one for the collar and one for the arms. Roll the larger portion into a disk about 4” (100mm) in diameter for the blouse body. 

    Step 33

    Place the blouse on top of the styrofoam and the breasts. Use your tool to gently add ruffles around the bottom of the blouse.

    Step 34

    For the head – Using your brown hair coloured Pasta Model, separate a portion of approx 0.5 oz (14g).  Shape this into a half ball shape. Repeat with the face light skin tone Pasta Model and fix together using a little water if required. 

    Step 35

    Use your thumb to create an indentation across the face. 

    Step 36

    Use a modeling tool to mark facial features such as eyes and nose. Smooth the surface of the face with your fingers.

    Step 37

    Use a ball tool to create the eye sockets. Use modelling tools to form the nose and smiling mouth.

    Step 38

    Position the eyeballs using a toothpick so they are looking in the same direction.

    Step 39

    Use your fingers to push the cheeks up and the forehead area down to help define the face.  

    Step 40

    Smooth the surface with your fingers. Use a modelling tool to raise the nose and add nostrils with a toothpick.

    Step 41

    Use a sharp knife to cut the mouth and use a Dresden tool to open the mouth and shape the lips.

    Step 42

    With the Dresden tool shape the mouth and full lip definition with clean, smooth, round edges.

    Step 43

    Insert a small amount of black Pasta Model into the mouth.

    Step 44

    Add a small amount of white Pasta Model for the teeth.

    Step 45

    For the eye line roll two tiny pieces of black Pasta Model very thinly.  

    Step 46

    Use a modelling tool to position and fix at the mid point of the upper eyelids to create eye line definition. 

    Step 47

    Use a sharp tipped paintbrush coated with edible marker pen ink to paint eyelashes and eyebrows. Use the pink powder dust and a soft brush to dust the cheeks. Take care not to over dust and test out the colour on your hand or paper before applying to the face. 

    Step 48

    This is the view from the side. 

    Step 49

    Fix a small piece of light skin tone Pasta Model on the skewer for the neck. 

    Roll white Pasta Model and cut out the collar. Fix around the neck line. Add the head fixing into place with a little cake gel. 

    Step 50

    Start building up the hair using brown Pasta Model. Cover the back and sides of the head.

    Step 51

    The hair base should look similar to this. It does not have to be too tidy as we will be covering. 

    Step 52

    Roll brown Pasta Model into small sausage shapes. Flatten and use a modelling tool to add hair strands. Cut  the bottom edges to give a rough effect.

    Step 53

    Add the Strands to the head, gradually working from back to front. 

    Step 54

    Add curls to the hair ends using a toothpick. Your face should look like this from the front.

    Step 55

    Insert cocktail sticks into the body at the required arm locations.

    Using white Pasta Model roll out two arm shapes. Insert a cocktail stick through the centre to form a hole. Apply a little cake gel or corn syrup to the arm cocktail sticks and add the arms. Shape the sleeves with your fingers and blend the joint where the arms meet the body.

    Step 56

    Hands: Begin by rolling a small sausage shape. Press down to make a palm shape. Using a craft knife cut out a small piece to create a thumb. Cut four fingers. Open the fingers and smooth them to remove sharp edges. Add shape to the fingers. Push the thumb forward.

    Form a hole in the wrist for connection to the arm. Cut the arm cocktail sticks if they are too long. Apply a small amount of cake gel or corn syrup to the end of the sticks and place the hands at the end of each sleeve. Add white cuffs at the wrists.

    Step 57

    Add a ribbon around the neck and hair accessories. If you are feeling confident you can paint a pattern on the blouse.

    Step 58

    Your dancing figurine is ready for the cake!

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