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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LISIANTHUS FLOWER TUTORIAL

LISIANTHUS FLOWER TUTORIAL

Oct 29, 2020 | Flowers

Author: Nicky Lamprinou

FB: Sugar flowers creations – Nicky Lamprinou

Skill level: BEGINNERS

You will need:

  • Flower paste Saracino – 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 and  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 size  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.

 

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

 

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.

 

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.

 

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

 

Step 28

Start with a small leaf and a small flower

Step 29

Continue adding flowers and leaves along the branch

 

Step 30

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

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APPLE BLOSSOMS TUTORIAL

APPLE BLOSSOMS TUTORIAL

May 1, 2020 | Flowers

Author: Nicky Lamprinou

FB: Sugar flowers creations – Nicky Lamprinou

Skill level: BEGINNERS

You will need:

  • Flower paste Saracino – Pasta Bouquet
  • Non stick board
  • Small rolling pin
  • Ball tool
  • Foam pad
  • Groove board
  • Corn flour for dusting
  • Saracino Green gel colour
  • Saracino powder colours. Green – Pink – Yellow
  • Petal cutter and veiner
  • Leaf cutter and veiner
  • White flower wire gauge 28
  • Green flower wire gauge 26
  • Flower tape green – brown
  • Small head stamens
  • Saracino edible glue
  • Wire cutter
  • Paint brushes
  • Kitchen paper

Step 1

To make the centre of the blossom take about 12 small head stamens and twist a 28 gauge wire to secure at the centre.

Step 2

Lift the two sides up and twist the wire firmly with the wire cutter to keep the sides in shape.

Step 3

Take another small length of wire and wrap around the stamens as it is shown in the picture.

Step 4

Wrap the stamens and the wire with green florists tape.

Step 5

To make the petals dust the board with a small amount of corn flour. Roll out the flower paste with a rolling pin on the board over one of the grooves.

Step 6

Cut out 5 petals for each flower with a leaf cutter.

Step 7

Add some edible glue at the end of the 28 gauge wire. Insert the wire into the groove. Pinch the bottom of the petal gently to secure it to the wire.

Step 8

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

Step 9

Press each petal firmly into the veiner to form the veiner pattern.

Step 10

By using the corner of your cutter cut a small notch at the top of the petal.

Step 11

Let the petals dry overnight on a former to give definition and shape (we do not want flat petals)

Step 12

​To make the leaves roll out a small amount of green flower paste on the groove board

Step 13

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

Step 14

Add some edible glue at the end of the wire insert into the groove of the leaf.

Step 15

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

Step 16

Move the leaf onto the veiner and press firmly to shape the pattern

Step 17

Let them dry on a foam. If you wish you can also dust the leaves with Saracino green powder or you can use confectioner glaze, to shine the leaves.

Step 18

​To make the buds take a 24 gauge wire and make a small hook at one end. Roll a small ball of white paste and form a cone shape to create the bud. Add some edible glue to the hook and insert it into the bud. Press the bud onto the wire to secure it

Step 19

For the ‘blooming’ flowers roll out white flower paste and cut out 3 small and 3 large petals for each bud.

 

Step 20

Thin the edges with the ball tool

Step 21

Press the petals into the veiner and let them dry and form for 10 minutes

 

Step 22

Fix the 3 small petals around the bud and then the 3 large ones over the smaller petals. Use a little edible glue on each petal.

Step 23

For the flowers already ‘bloomed’ dust the petals using pink powder colour and a soft brush.

 

Step 24

Using green florist tape attach 2 petals to the stamens.

Step 25

Add the other 3 petals around and bind them one by one.

 

Step 26

For the ‘Blooming’ bud dust with pink powder colour and a small soft brush. Add a small green calyx onto the base of the bud.

Step 27

Tape one blossom with a bud and one leaf or more, using green tape

 

Step 28

Add the rest of the leaves and flowers

Step 29

I have made this branch of apple blossoms. Feel free to create your own arrangement.

 

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BABY PUMPKIN BOY

BABY PUMPKIN BOY

Oct 21, 2019 | Modelling

Author: Valentina Terzieva

FB: Valentina’s Sugarland

Skill level: BEGINNERS

You will need:

  • Saracino Modelling Paste – 200g orange, 60g brown, 40g skin color, 10g green,
  • 150g green Sugarpaste
  • Saracino Dust Colours – pink, skin, yellow, red, brown, green, black and white
  • Saracino Cake Gel
  • Cake Board 12cmx12cm
  • Styrofoam Ball 8cm
  • Modelling Tools and brushes
  • Knife
  • Scissors
  • Lemon extract/alcohol

Step 1

Cover the cake board with green sugar paste. Roll out the paste to a reasonable thickness.

Step 2

Use a stiff-bristled brush to make texture on the fondant. Trim the excess.

Step 3

You can use a 8cm stryrofoam ball to form the inside of the pumpkin or alternatively use a ball of rice krispie treat. Cut the top off two opposite sides of the ball with a sharp kitchen knife.

Tip: I will always use a styrofoam shape for inside support when I make a cake topper that is going to be kept as decoration for a long time. I use rice krispie treat only on cake decoration that is going to be eaten fast, so there will be no chance to deteriorate.

Step 4

Knead 200g orange Saracino modelling paste until soft and pliable and roll out to approximately 5mm thick. Apply cake gel or edible glue to the styrofoam ball and cover it with the modelling paste.

Step 5

Use your fingers to sharpen the upper edge.

Tip: I often use gloves when working on larger pieces, to be more hygienic. It also helps you when you have a hot hands and the paste may stick to them. When working on small faces or detail I prefer working without gloves to have more control and better feeling of my fingers.

Step 6

Use a modelling tool such as a CelPin to make the pumpkin’s grooves. Smooth them by running your fingers over them.

Step 7

For the pumpkin lid take 20g of orange Saracino modelling paste and shape it to a disk as big as the pumpkin top.

Step 8

Place the lid on the top of the pumpkin and mark where the grooves should be to match the main pumpkin. Remove the lid and form the dents as described in Step 6.

Step 9

Mix green and brown modelling paste and shape 3g of it to a twisted stem. Use a modelling tool and draw a line along the stem and place it in the middle of the lid. Fix using edible glue.

Step 10

Mix Saracino dust colours with lemon extract or vodka and paint the pumpkin. Start with yellow and using a wide brush paint in strokes from the upper edge to the bottom. Mix some red to the yellow dust to achieve a different shade of orange. Apply with a smaller brush. Paint the red and brown mixture to the dents. Use brown and green to paint the stem.

Step 11

Place the pumpkin and the lid in the middle of the cake board. Use brown, green and yellow dust colours mixed with lemon extract to paint the grass.

Step 12

Knead 50g of the Saracino sugar paste and place about 30g of it on the top of the pumpkin. Shape it to look like a fur blanket. Use small pointed scissors to add texture to the blanket.

Step 13

Knead 15g of the skin coloured Saracino Modelling Paste and roll to a sausage shape. Pull centrally on the upper side to form a small neck. Mark the arm pit on the left side.

Step 14

Pull and shape the right side to form a long thin sausage for the right arm. Mark in the middle for the elbow and bend it towards the direction of the body.

Step 15

Place the body into the pumpkin and arrange the fur strands in a way that they cover the joint between the body and the blanket and to look like the baby boy is inside the pumpkin. If needed use more brown paste to add blanket behind the body and shape it like fur as described in Step 12.

Step 16

Use 1.5g of the skin coloured Saracino Modelling Paste to make the hand. Shape it like a teardrop, flatten the thicker side with your finger and place on the modelling board.

Step 17

Using a knife cut out a small triangle to separate the thumb from the fingers and then make three cuts to form four fingers.

Step 18

Roll each finger gently between your finger and thumb to shape them and cut to the required length.

Step 19

Place the hand near the body in the pumpkin and arrange the fur around to look natural.

 

Step 20

For the head knead 20g of Saracino skin coloured modelling paste and roll it to a smooth egg shape. Use the round side of the CelPin and form two dents for the eye area in the middle of the head. Leave a gap of 2mm between the dents for the bridge of the nose.

Step 21

Using a modelling tool shape the bridge of the nose, with the lower end wider than the upper.

 

Step 22

Make the holes for the nostrils using a pointed modelling tool or tooth pick. Shape the nostrils.

Step 23

Draw a line for the mouth approximately 4mm below the nose.

 

Step 24

Using a knife cut the line deeper and then lift the upper lip from the inside

Step 25

Shape the upper and lower lip using a Dresden tool or silicon brush.

 

Step 26

With a small ball tool indent the line between the nose and the mouth.

Step 27

Shape the chin and the face using a CelPin and your fingers.

 

Step 28

Add two small flat teardrops into the eye sockets. Apply water on the edges and using a modelling tool smooth over to join them with the face.

Step 29

Add two larger flat teardrops for ears on both sides of the head.

 

Step 30

Place the head on the neck and using a small amount of water and the same technique as above join the two pieces together and blend the joint.

Tip: I only use water to join and smooth two pieces of Saracino modelling paste together. You generally don’t need sugar glue or piping gel for that. Apply the small amount of water and smooth the joint with your tool.

Step 31

Use a modelling tool to shape the direction of the eyebrows so it looks like the baby is sleeping peacefully.

 

Step 32

Shape a hat from 3g brown-green paste and fix it on the head. Use dust colors to brush and give more depth and realistic look. For this project I used Saracino pink, brown, skin and green dusts.

Step 33

Use a small brush to apply brown dust on the eyelashes and eyebrows.

 

Step 34

With a wider brush apply brown dust to the hair and pink for the cheeks. You can add skin and pink color on the body. Dust the hat with green and brown. Dust the fur with brown dust color and go over it with an almost dry brush dipped in the mixture of white dust and lemon extract / vodka.

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OUT OF THIS WORLD PLANET CAKE

OUT OF THIS WORLD PLANET CAKE

Oct 9, 2019 | Cakes

Author: Mabanuby

FB: Mabanuby

Skill level: BEGINNERS

You will need:

For the cake:

  • Saracino white Pasta Top

  • Saracino blue gel colour

  • Dummy cake (circular) about 20 cm high. Or cake with same dimensions.

  • Saracino airbrush colours: black, light blue, blue

  • Saracino gold powder colour

  • Saracino powder spray dispensers: gold and silver

  • pure clear alcohol

  • Side smoother

  • Work base

  • Stiff bristled brush

  • Airbrush

For chocolate planets:

  • Polycarbonate half circle moulds of various sizes
  • Cocoa butter
  • Saracino powder colours: gold, white, bronze, blue and copper
  • Brush with stiff bristles
  • Brush with soft flat bristles
  • Dark chocolate
  • Marble or steel worktop
  • Spatulas
  • Baking tin

Step 1

Prepare blue pasta top: Add a little Saracino blue gel colour to the Saracino Pasta Top, until an intense blue colour is obtained.

Step 2

Roll out the dough into a strip as high as the dummy / cake.

Step 3

Cover the side of the cake bringing the excess upwards

Step 4

Cut the excess and finish with the smoother.

Step 5

Roll out some more of the blue paste and cut out a circle of the exact size of the cake and close the top by blending the paste very well with the smoother.

Step 6

Prepare the airbrush colours (black, dark blue and light blue). Since these are alcohol-based colours, the high concentration of pigment is deposited on the bottom, so before use it is advisable to shake / mix well.

Step 7

With the airbrush create horizontal shades on the whole cake alternating the different colours, starting from the lightest to finish with black.

Step 8

With Gold Pearl dust diluted in pure alcohol use a brush with stiff bristles to ‘flick’ the paint onto the cake, create splashes and stains on the surface.

Step 9

With a thin tipped soft bristled brush, use the Gold colour diluted in alcohol to sketch out some irregular lines, trying to follow both the style of the colour given by the airbrush and the splashes of gold.

Step 10

Prepare the colors to be used in the polycarbonate half circle moulds (use different sizes). Melt cocoa butter, separate it into 5 different bowls, in each of them mix the following colours: White Powder, Bronze Pearl Powder, Gold Pearl Powder, Blue Powder, Copper Pearl Powder.

Step 11

With the white coloured cocoa butter use a stiff bristle brush to create splashes directly on the polycarbonate moulds. Allow to cool for a few minutes in the refrigerator.

Step 12

With the gold and bronze coloured cocoa butter use a soft flat bristle brush to completely cover some of the moulds alternating the two colours as desired, while in other moulds create streaks. Leave to cool for a few minutes in the refrigerator

Step 13

With the Blue and Copper coloured cocoa butter, use small brushstrokes to alternate the different colours to create different shades and streaks, also covering over the white droplets or over streaks of other colours created previously. Allow to cool for a few minutes in the refrigerator. There are no rules, you can play with different colours and patterns to create new and different effects.

Step 14

Prepare the dark chocolate bringing it to a temperature of 45 degrees. Proceed with the tempering of the chocolate. Pour two-thirds of the chocolate onto the marble surface. This operation can also be done on a steel surface.

Step 15

With the spatula spread the chocolate on the marble surface, and then gather again. If you want to protect the marble top, you can place an acetate sheet on the marble or wet steel surface and proceed with the tempering on the acetate sheet.

Step 16

Repeat the operation several times until the chocolate reaches 27 degrees. The movement with the spatulas is important to obtain an excellent tempering of the chocolate.

Step 17

Collect the chocolate from the work surface and return it to the bowl with the remaining chocolate, allow it to reach 29 degrees.

Step 18

Pour the tempered chocolate into the previously painted moulds.

Step 19

Tip out the excess, checking that the chocolate completely covers the half circle mould.

Step 20

Clean the mould top very well with a spatula in order to have perfect edges to each of the half circles and leave to cool in the refrigerator for a few minutes. If the correct tempering temperatures have been achieved, the chocolate will become shiny with a smooth finish as it cools down.

Step 21

When set you can remove the half circles from the moulds. To make removal easier, you can tap the back of the mould with your spatula.

Step 22

Prepare different sizes with different shades of colours.

Step 23

Using a baking tray sitting over a hot pan of boiling water, lightly touch the edge of the chocolate to the surface to melt the edge of two half balls of the same size and with similar colouring.

Step 24

Join the two halves together to create balls. Allow them to cool by placing them in the polycarbonate moulds.

Step 25

Using your hot baking tray lightly melt a part of the ball (this is getting it ready to stick to the cake).

Step 26

Stick the balls to the top of the cake, allowing the chocolate to cool and set well.

Step 27

Again using the hot baking tray lightly melt the edge of some half circles.

Step 28

Fix the half circles to the top of the cake allowing the chocolate to cool well.

Step 29

Proceed by attaching some full balls and half balls on to the sides of the cake until you have the pattern and effect you want.

Step 30

To add extra effect spray the cake with Saracino edible glitter dust. Use silver and gold.

Step 31

Finish with the addition of some silver and golden dragees (sugar balls) as you like.

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