PISTACHIO CHOCOLATE BONBONS

PISTACHIO CHOCOLATE BONBONS

Jul 11, 2019 | Cakes, Desserts

Author: Carla Rodrigues

FB: PEPPER POSH – SUGAR ARTIST

Skill level: BEGINNERS

Pistachio Ganache

80 ml whipping cream (35% fat)

22 ml honey

350 g white Saracino chocolate

120 g Saracino Le Supreme pistachio flavouring

38 g salted butter, chopped and softened

 Note: This recipe yields for at least 3 moulds like the one used at this tutorial.

You will need:

  • Saracino white Chocolate
  • Saracino Le Supreme pistacchio flavouring
  • Saracino cocoa butter
  • Green colour dust
  • Metallic bronze colour dust
  • Guitar sheet
  • Spatulas
  • Digital thermometer
  • Salted butter
  • Double cream
  • Honey
  • Sponge to paint
  • Brush
  • Piping bags
  • Polycarbonate chocolate bombons mould
  • Blender
  • Microwave
  • Cling film
  • Scraper
  • Bowls
  • Silicon paper

Step 1

Put the cream and the honey in a a saucepan over a medium heat and bring it to the boil.

Step 2

Put the chocolate in a bowl and heat it in the microwave for 30 seconds.

Step 3

Stir the chocolate then return it to the microwave for another 30 seconds. Repeat this as many times as required until the chocolate is melted.

Step 4

Pour the cream mixture over the chocolate and stir.

Step 5

Open the jar and stir food flavouring.  

Step 6

Incorporate the pistachio flavouring and the butter with the help of a blender until you get a smooth ganache. Cover the bowl with cling film and set aside to cool until required.

Step 7

Melt enough quantity of cocoa butter in a bowl (in a microwave), add a small amount of green colour dust and stir.

Step 8

Add colour until you get the tone of green you want and use a blender to get an even colour.

Step 9

Make sure the mould is clean and free from grease and water. Line your worktop with silicon paper to help protect it from the cocoa butter splatters and later from the chocolate.

Step 10

Bring your coloured cocoa butter to a temperature around 32ºC.

Step 11

Use a sponge to colour a green stripe at each cavity of the mould.

Step 12

Leave to dry and go matt.

Step 13

Dust all the cavities with the metallic bronze colour.

Step 14

Temper 400g of white chocolate (27 – 28 ºC).

Step 15

Transfer to a large piping bag, snip off the end and pipe the chocolate into each cavity of the mould as quickly as you can.

Step 16

Tap the mould on the worktop to release any air bubbles from the surface of the mould.

Step 17

Turn the mould upside down and tap the side of the mould with a scraper to pour out the excess of chocolate.

Step 18

Once the chocolate has stopped dripping, scrape the mould whilst the mould is upside down, so the excess chocolate falls out of the mould.

Step 19

Turn the mould upright and clean with scraper again.

Step 20

Place the mould upside down on a sheet of silicone paper until the chocolate is touch-dry, then place in the fridge to fully set for no more than 30 minutes.

Step 21

Transfer the ganache to a large piping bag, snip off the end and pipe into the chocolate shells, filling them to 2 mm from the top.

Step 22

Tap the mould gently on the worktop to release any air bubbles from the ganache and leave it evenly spread inside the shells. Let it set.

Step 23

Temper approximately 200g of the leftover white chocolate and transfer it to a large piping bag.

Step 24

Pipe the chocolate over all the chocolates as fast as you can.

Step 25

Place a guitar sheet over the top of the mould (previously cut to the size of the mould).

Step 26

Scrape downwards the excess of chocolate under the guitar sheet.

Step 27

Clean off the sides of the mould.

Step 28

Set aside at room temperature until the freshly piped chocolate is touch-dry, then place in the refrigerator for 20 minutes to set.

Step 29

Remove the mould from the refrigerator and peel off the guitar sheet.

Step 30

Remove the chocolates by turning over the mould and tapping the edge furthest away from you on the work surface.

Step 31

Tap different edges until the mould is empty.

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CUTE BABY SHOES TUTORIAL

CUTE BABY SHOES TUTORIAL

Jul 5, 2019 | Cakes, Modelling

Author: Silvia Mancini

FB: SILVIA MANCINI CAKE ART & CO

Skill level: BEGINNERS

TIP:

Attach all the parts using only a drop of water. You will need to wait until the paste is a little bit harder before you start to assemble the parts you cut off.

You will need:

  • Scalpel
  • Rolling pin
  • Hard pointed brush
  • Straw
  • Pointed tool
  • Flat brush  size 1
  • Pointed brush size 000
  • Saracino edible glue (if required)
  • Easy Eyes  – You can use the shapes you like most. I used the pink and yellow shape – small sizes
  • Saracino Modelling  sugarpaste: white, fuchsia, pink, blue, red, Tiffany (it needs only for few details), a little bit of grey and light blue (for the eyes of the boy’s shoes)
  • Saracino black gel colour
  • Saracino white gel colour
  • Clear alcohol
  • Saracino dust pink
Download Template

Step 1

Using the downloaded template cut out all the shapes. Make two balls: white 10g and pink 18g.

Step 2

Vary the thickness as shown.

Step 3

You will need to cut out some additional strips that are not on your template.

Step 4

Form the toe of the shoe as shown.

Step 5

Create the heel of the shoe.

Step 6

Attach the heel as shown using a drop of water.

Step 7

Using a blade trim shape number two

Step 8

Attach shape number 2 to the base.

Step 9

Trim any overlapping excess paste using a scalpel. It doesn’t have to be perfect we can blend as shown in the next step.

Step 10

Using a Dresden tool blend the joint.

Step 11

Use the Easy Eye cutter on the tongue.

Step 12

Using your pointed tool define the shape.

Step 13

Using the white colours paint inside the defined areas.

Step 14

Using the end of a straw cut out the ‘eyes’ from rolled out blue paste.

Step 15

Attach as shown using a drop of water.

Step 16

Blend using a Dresden tool.

Step 17

Using your fine paintbrush draw eye lashes using the black colours. Blend your powder with a clear alcohol as required.

Step 18

Using your straw cut out highlights for the eyes.

Step 19

Attach and blend the highlights to each eye.

Step 20

Fix the shoe tongue into place using Saracino edible glue or a drop of water.

Step 21

Pack behind the tongue with tissue to keep shape until dry.

Step 22

Using shape number three wrap around the front of the shoe.

Step 23

Trim any excess with your scalpel.

Step 24

Using shape number six fix as shown.

Step 25

Using a small ball tool make lace holes and pattern on the front of the shoe.

Step 26

Fix shape number 5 to the heel of the shoe.

Step 27

Fix shapes number 7 to the back of the shoe.

Step 28

Make lace holes using your small ball tool.

Step 29

Make stitch lines using a scalpel or sharp tool.

Step 30

Attach the 8mm back lace as shown.

Step 31

Attach piece number 8 around the sole as shown.

Step 32

Trim any excess at the back using a scalpel.

Step 33

Trim the toe of the shoe as shown to raise off the floor

Step 34

Blend edges to round off.

Step 35

Form a mouth using your scalpel.

Step 36

Add the 5mm strips as shown.

Step 37

Check the length needed for your laces.

Step 38

Give the lace definition using the back of a sharp tool.

Step 39

Fix the lace into the lace holes previously formed.

Step 40

Using the longer laces fix to the side of the shoe as shown.

Step 41

Cut out and fix eyebrows.

Step 42

Use your scalpel to make a stitch line around the shoe.

Step 43

Using Tiffany coloured paste attach the front of the shoe.

Step 44

Using pink powder dust give the cheeks some definition with a soft brush.

Step 45

Repeat all the above steps to create the other shoe. You can customise each shoe to look how you want.

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SUMMER PICNIC CUPCAKES

SUMMER PICNIC CUPCAKES

Jun 26, 2019 | Cakes, Cupcakes, Modelling

Author: SARAH BRAY

FB: DAISY CAKES BY SARAH

Skill level: BEGINNERS

You will need:

  • Green sugarpaste with gum trag added
  • Sugar glue
  • White flower paste
  • Golden brown modelling paste (white paste coloured using Saracino yellow, orange and brown gel colours)
  • Saracino white modelling paste
  • Saracino red modelling paste
  • Saracino pink modelling paste
  • Saracino light green modelling paste
  • Ginger modelling paste (white paste coloured using Saracino orange and brown gel colours)
  • Saracino yellow modelling paste
  • 100s and 1000s
  • Work-board
  • Rolling pin
  • Paintbrush
  • 58mm round cutter
  • Sponge drying mat
  • 32mm round cutter
  • Ball tools (large and small)
  • 2cm square cutter
  • 1cm round plunger cutter
  • Craft knife
  • 4cm square cutter
  • Smoother
  • Sharp knife
  • 2.5cm square cutter
  • 12mm blossom plunger cutter
  • 6mm blossom plunger cutter

Step 1

Cut out four green circles using a 58mm round cutter and leave to dry completely.

Step 2

To make the plates cut out a thin circle of white flower paste using a 32mm round cutter and soften edges using a ball tool on a piece of sponge. Flatten slightly and leave to dry completely.

Step 3

To make the scones, roll out a 1cm ball of golden paste and flatten slightly with your finger. Use a ball tool to add texture.

Step 4

Pull off a small pea sized piece of white paste and use your thumb and forefinger to soften the edges. Stick to the bottom part of the scone. Repeat process with red paste (jam) and stick on top.

Step 5

Lastly use your thumb and forefinger to shape a 1cm ball of golden paste for the top half of the scone and secure using sugar glue.

Step 6

Make 3 scones like this and stick them onto the plate with sugar glue. Attach to the centre of one green topper

Step 7

To make the sandwiches cut out 4 x 2cm squares of white paste (approx. 2mm thick) Cut out 2 x 2cm squares of pink paste (approx.. 1mm thick) and 8 x 1cm circles of red paste using a round plunger cutter. Construct the sandwiches filling each with a piece of ham (pink square) and 4 x red circles (tomatoes) securing with sugar glue if necessary.

Step 8

For the lettuce take a small piece of light green paste and soften edges with thumb and index finger. Attach to the top of the slices of tomato

Step 9

Finish with the other white square (slice of bread) and cut in half diagonally with a sharp knife.

Step 10

Arrange on one of the plates securing with sugar glue.

Step 11

To make the pork pie roll a cherry tomato sized piece of ginger paste into a ball in the palms of your hands. Holding the ball of paste between your thumb and forefinger, use your other hand to rotate the paste round to create a pie shape.

Step 12

Roll out a thin sausage of ginger paste using the palms of your hands.

Tip: I use a smoother to even out any bumps made from rolling with the palms of your hands)

Step 13

Wrap this sausage around the top of the pie to create the crust, cutting off the excess with a craft knife and securing with sugar glue if necessary.

Step 14

Use the bottom end of a paintbrush to push gently upwards on the rim of the pie to create a pattern.

Step 15

Push down on the top with the end of a paintbrush to create the pattern around the top edge of the pork pie.

Step 16

Roll out a thin piece of white paste and cut a 4cm square. Use your thumb and forefinger to push in slightly at the sides.

Step 17

Secure the pork pie to the white paper and attach to one of the green toppers. Add two little slits on the top of the pork pie for decoration.

Step 18

To make the flask use a smoother to roll out a sausage of blue paste and a sausage of white paste approx. 15mm in diameter. Cut off a piece of blue approx. 25mm in length and two pieces of white approx. 12mm in length.

Step 19

Use your thumb to soften one end of each of the white pieces and attach one to the blue piece with sugar glue. Put the other white piece aside for now to firm up. This will be the second cup.

Step 20

Roll out a thin piece of white paste and cut out a 2.5cm square. With your thumb and forefinger push gently on the sides as you did before. Attach this to one of the green toppers. Also attach the flask with sugar glue.

Step 21

To make the doughnut roll a small pea sized piece of golden paste in the palms of your hands. Using the small end of the ball tool, push through the paste creating a hole in the centre. Push the tool two thirds of the way through to make the hole bigger.

Step 22

Roll out a small piece of pink paste and cut out a 12mm flower using a blossom plunger cutter. Press this onto the top of the doughnut (using sugar glue if necessary to secure) Use the ball tool again to add the hole back in.

Step 23

Decorate the doughnut with a few 100s and 1000s. Attach to the white square on the topper.

Step 24

To make the cup with tea, take a small piece of ginger paste and flatten in your fingers so it is the same size as the top of the cup made earlier.

Step 25

Press onto the top of the cup made earlier and secure with sugar glue if necessary.

Step 26

Roll out a small piece of white paste into a thin sausage. Curve into a handle shape, cut with a craft knife and glue to the cup. Repeat for the other cup.

Step 27

To make the grass roll three pea sized balls of light green paste into tear drop shapes in the palm of your hand with your finger.

Step 28

Stack them on top of each other and use a craft knife to trim off the excess.

Step 29

Attach the clumps of grass to the toppers with sugar glue making two for each topper.

Step 30

Finally using a small plunger cutter cut out little yellow flowers and add these to the toppers next to the grass (approx. 3 per topper)

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CAKE INTERNATIONAL SHOW 2019

CAKE INTERNATIONAL SHOW 2019

Jun 11, 2019 | Blog, Cake Gallery

AMAZING CREATIONS FROM CAKE INTERNATIONAL 2019

 

by Saracino – as we are amazed how many of you have used Saracino products to create your pieces.
Click on the picture below to see more
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