saracino dust - Saracino

LITTLE DRAGON CAKE TOPPER

Sep 23, 2019 | Modelling

Skill level: BEGINNERS

TIP FROM GISI:

To get fondant smooth and workable blend in some vegetable shortening (Trex).

You will need:

Pasta Model light blue 220g
Pasta Model tiffany 40g
Pasta Model yellow 10g
Pasta Model green 5g
Powder colours black, blue, green, white
Waferpaper “Zebra“
Floral wire 22 gauge
Sugar pearls 3mm
Alcohol
Cake Gel Glue
Wooden Skewer
Rolling pin
Balltools
Silicon brush
Piping tip 1mm
Scalpel / sharp blade
Painting palette
Dresden tool
Brush 00, Powder Brush

Step 1

Start by kneading 100g light blue Pasta Model, then form it to a 15cm long sausage shape. Make both ends of the sausage thinner as shown.

Step 2

Bend in the middle as shown.

Step 3

Pinch the upper part to a point to form the neck. Curve the tail a little.

Step 4

Use a ball tool to create indentations for the legs

Step 5

Crumpled aluminium foil creates a nice surface texture.

Step 6

For the colored design of the belly knead 10g tiffany Pasta Model and roll it out thin.

Step 7

This is placed on the tummy and slightly pressed in the middle.

Step 8

Cut off the excess and smooth the edges so it blends with the body.

Step 9

Form a belly button with the end of a modelling tool. Make horizontal stripes with a modelling tool on the Tiffany tummy.

Step 10

For the head knead 75g light blue Pasta Model and form into an oval shape.

Step 11

Using a small rolling pin or a modelling tool create a dent for the eye area.

Step 12

Pinch with your fingers to form the top of the nose.

Step 13

Insert two eye sockets with a pointed tool.

Step 14

Model the mouth and nostrils with the dresden tool

Step 15

To give the head support insert a wooden skewer through the body and cut off leaving about 1.5cm projecting.

Step 16

Put the head onto the skewer and blend with the neck / body.

Step 17

For the coloured area of the lower jaw knead 10g tiffany Pasta Model and roll it into a slightly thicker oval. Fix it under the mouth line using edible glue to create the lower jaw and the neck.

Step 18

Cut off the excess paste and blend.

Step 19

Using a modelling tool make small indents for the teeth

Step 20

Twist 1g tiffany Pasta Model into spirals to form small horns and attach them in small holes on the left and right side of the head.

Step 21

Attach two sugar pearls in the eye sockets.

Step 22

With a modelling tool form the features of the dragon face.

Step 23

For the legs knead 10g light blue Pasta Model and roll it to a ball. Cut it in half.

Step 24

Using edible glue fix to each side of the body.

Step 25

For the feet use 2g light blue Pasta Model for each. Form a ball, flatten and form it to a tear drop shape. Cut to form the toes.

Step 26

Attach to the legs. Model and add form to the toes using a modelling tool. Create small indentations for the claws.

Step 27

For the arms take 2.5g light blue Pasta Model for each and roll to a 2.5cm long sausage shape. Bend it in the middle and make two cuts to form the fingers

Step 28

Attach the arms to the left and right side of the body. Give them shape with the modelling tools.

Step 29

You can use the end of a piping nozzle to create a scaly effect on the body, head, arms and legs.

Step 30

Roll a small amount of paste into tiny cone shapes to form the claws on the hands and feet. Fix them into the holes previously formed.

Step 31

For the inside of the wings knead 8g yellow and 8g tiffany Pasta Model together.

Step 32

Cut out a wing template to the shape you want. Roll the paste out thin and cut out two wings using your template so they match.

Step 33

Roll out 20g light blue Pasta Model to the same thickness as the inner wing. Bend two 8cm long 22 gauge wires and place them onto the modelling paste so that the ends project from the bottom of the wing – press them on gently. Now place the inner light green wings onto the blue paste and press them on gently. Cut out the blue wings slightly bigger so you have a blue strip around the inner wing.

Step 34

Texture the light green inner wing with a small ball tool .

Step 35

Roll out some light blue Pasta Model to a long string. Place it on the wings and cut to the correct length. Fix in place with edible glue to form the bones in the wing.

Step 36

Using a scalpel or sharp blade make a small cut either side of the back. Attach the wings into these pushing the wires into the body.

Step 37

Blend the base of the wing to the body.

Step 38

Cut out some small circles from the Tiffany paste and fix on the back of the wings. Form small triangles out of the light green modelling paste and fix them down the centre of the back and tail to give your dragon a crested look.

Step 39

Now for the dragon’s teeth. Roll out some white fondant to form small cone shapes, fix them into the holes previously made for the teeth.

Step 40

For the eyes mix your powder colours with clear alcohol. Using a small brush paint on a light green iris and a small black dot for the pupil. Also highlight the eyebrows using black.

Step 41

To make the little hat cut out a circle of the zebra wafer paper. Coat the back thinly with piping gel and roll it into a cone shape. The gel helps to soften the paper and at the same time acts as an adhesive on the overlapping edge. Place next to the head to check it is the correct size. Adjust as necessary and set aside to dry.

Step 42

Using 4g of the green Pasta Model roll out a ball. Place it at the base of the hat and flatten. This should be a bit larger than the diameter of the hat cone. Place the wafer paper cone onto the green circle. Use another small ball of the green paste to form the pom pom on the top of the hat. Add texture to the paste using a sharp knife. When finished fix the hat to the dragons head using edible glue.

Step 43

Finally for the finishing touches and to add definition, give your dragon a dust. Using a soft powder brush and black, green, blue, and white powder dust the dragon.

Mix also the turquoise and grey. Dust the belly, horns, arms and legs.

Step 44

Make a little bow from black paste and fix to the neck.

Ta-Da, your little dragon is ready to go onto the cake.

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PANSY FLOWER TUTORIAL

Aug 6, 2019 | 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
Balling tool
Foam pad
Cel board
Corn flour for dusting
Saracino Green gel colour
Saracino colour dusts – pink , violet , orange, yellow
Petal cutter (3 sizes) and veiner
Leaf cutter and veiner
Florist wire white (#28)
Florist wire Green (#26)
Florist tape green
Saracino edible glue
Wire cutter
Small scissors
Paint brushes
Kitchen paper

Step 1

To make the centre of the flower add a bit of orange and yellow powder colour to the paste and mix well.

Step 2

Form a small teardrop of sugar paste for each flower. Add some glue at the end of the wire (gauge 26).

Step 3

Insert the wire half way into the teardrop.

Step 4

Use a small scissors to cut the teardrop in three parts.

Step 5

Roll out a small amount of white or light pink sugar paste over the groove on the board.

Step 6

Dust your board with a small amount of cornflour and cut out 5 petals for each flower (2 small, 2 medium, 1 large).

Step 7

Add some glue at the end of the wire. Insert the wire into the ridge formed in the petal.(White #28)

Step 8

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

Step 9

Dust the veiner with small amount of cornflour and press the veiner firmly to form a veining pattern.

Step 10

Let them dry and form.

Step 11

Add green colour to the paste, mix well and roll out.

Step 12

Roll out a small amount of the green sugar paste on the board.

Step 13

Cut out leaves with leave cutter.

Step 14

Add some glue at the end of the wire. Insert the wire into the leaf.(Green # 26)

Step 15

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

Step 16

Move onto veiner and press firmly.

Step 17

To paint the petals mix pink and violet powder colour.

Step 18

Use a soft brush to colour the big petals.

Step 19

Dust the edges of the small and medium petals.

Step 20

Use a small brush to colour in black the base of the 2 small and 1 big petal.

Step 21

The petals should look like this.

Step 22

Using florist green tape bind the small petal with the centre of the flower.

Step 23

Add another small petal.

Step 24

Add 1 medium petal behind the small petals.

Step 25

Add the second medium petal and the big petal into the centre.

Step 26

Wrap the leaf wires with green florist tape. You can also dust the leaves with Saracino green powder colour or you can use confectioner glaze to shine the leaves

Step 27

Attach first leaf to the flower stem.

Step 28

Add the rest of the leaves and flowers

Step 29

I have wired 3 pansy flowers with 5 leaves. Feel free to create your own composition which can differ in the form and the colours.

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SUMMER HULA HIPPO

Jul 19, 2019 | Modelling

Author: Valentina Terzieva

FB: Valentina’s Sugarland

Skill level: BEGINNERS

You will need:

Saracino Modelling Paste – 50g fuchsia, 100g white, 20g green, 10g brown, 10g black and 10g yellow
Saracino Dust Colours – pink, brown, green, bronze and white
Saracino Cake Gel
Cake Dummy
Modelling Tools and brushes
Knife
Round cutter 3cm and 5.5cm
Wooden skewer/Barbecue skewer
Lemon extract/alcohol

Step 1

Prepare the Saracino Modelling Paste required for the Hippo. I used 40g fuchsia and 60g white modelling paste mixed together to get the pink colour paste, take 2g from this colour and mix it with 10g white to achieve the brighter pink for details.

Step 2

You will need 5g pink paste for one leg. Knead the paste thoroughly until pliable. Form a ball and roll it between your hands to a 3cm long sausage. Pierce it with a wooden skewer from one end to the other. Place it on a cake dummy and push the skewer into the styrofoam to be able to hold the hippo upstanding.

Step 3

Using a blade side of a modelling tool form the sausage as leg. Press with your finger or with a tool in the middle of the leg to get the hollow of the knee. On the front side press the front lower side of the leg backwards.

Step 4

Use 25g pink modelling paste and form it to a pear shape – make a ball and then roll one side of the ball few times between a modelling pad and your finger. The body should be about 5cm long.

Step 5

Use a second skewer to pierce diagonally through the body and the tip should come out sidewise on the thicker end of the pear.

Step 6

Take out the skewer and place the body on the skewer attached to the leg and the cake dummy. Apply water on the joining seam between leg and body and using a Dresden tool or silicon brush smooth the seam.

Tip:I use only water to join and smooth two pieces of Saracino modelling paste together. You don’t need sugar glue or piping gel for that. Apply water and go a few times with your tool over the seam.

Step 7

For the second leg use 5g paste and roll it to a sausage 3cm long. Roll in the middle between two fingers to thin it for the knee area and attach with water to the body. Use piece of sponge to support the leg while working on it and until it dries and can hold itself in the air.

Step 8

Roll out thin bright pink paste and cut a circle with a 3cm cutter

Step 9

Strech it between your fingers to get an oval shape and place it over the hippo belly. Use water on the back side so its sticks to the body.

Step 10

Use a small ball tool to indent three holes on the toes of both feet.

Step 11

Fill the holes with small balls of white modelling paste and press them flat with your finger or a tool.

Step 12

Form a small pointy sausage and place it on the back for a tail. Smooth with the Dresden tool.

Step 13

For each of the arms knead well and shape 2.5g Saracino Modelling Paste into a 3cm long sausage. Indent on each hand three holes for the finger nails and put in each hole a small ball of white modelling paste.

Step 14

Attach the arms to the body. One arm is streched out to the side, one is bent and is resting on the belly. Use water to blend the seams. Support the arm with a piece of sponge and leave the body over night to dry.

Step 15

For the head you will need 40g pink Saracino modelling paste. Knead well and form a ball. Roll the ball on the modelling pad with one finger on one side and thin this area a bit. The head should be about 5cm long.

Step 16

From the side it should look like this.

Step 17

Using a ball tool or a CelPin make two dents for the eyes in the middle of the head length.

Step 18

Using a smaller ball tool make the nostrils. With the smaller side of the Dresden Tool draw the lines of the mouth. Impress two smaller holes on both sides of the mouth line.

Step 19

Form two teeth out of white modelling paste and place them on the mouth line. With the needle tool make a few holes on both sides underneath the nostrils.

Step 20

Fill the eye dents with small white balls and press them flat with your finger tips. Make holes in the white balls using small ball tool. Important here is to pay attention where you put these holes. It depends in which direction your hippo is going to look.

Tip: I am using small plastic or styrofoam cups that are usually used to dry sugar flowers in them so the head is not becoming flat on the back while I am working on it or while it is drying.

Step 21

Put small brown ball of Saracino modelling paste into the holes. Press with your finger over it.

Step 22

Makes holes in the middle of the brown circle with smaller ball tool.

Step 23

Make tiny black balls and put them in the middle of the brown circle.

Step 24

Roll small amount black modelling paste into a very thin strand and put it as eye liner on the upper eye lid. Use little water to make it stick.

Step 25

If you like put 2-3 tiny pointy strands for eye lashes.

Step 26

Put two black strands for eyebrows.

Step 27

Roll out white modelling paste and cut a 5.5cm circle.

Step 28

Place it on the head as hat and curl one side upwards so it looks like a textile summer hat.

Step 29

Cut the wooden skewer so it projects about 2-3 cm above the shoulders. Apply cake gel or piping gel in the middle of the shoulders and put the head on the shoulders using the wooden skewer as support.

Step 30

For the ears make two teardrops out of pink modelling paste and a much smaller teardrops out of the bright pink paste. Place the smaller drops on to the bigger one and press them together.

Step 31

Make two holes into the head and insert the pointier end of the ears into them.

Step 32

Roll out thin green Saracino modelling paste and cut with little sharp triangles with a craft knife.

Step 33

Apply Saracino cake gel on the waist and place the triangles around the waist. I put them in three layers.

Step 34

You can curve the tips of the triangles on one side so it seems as they move with the Hippo’s “dancing” moves.

Step 35

Use few triangles as hat decoration.

Step 36

Cut small flowers out of white and yellow Saracino modelling paste and decorate the hat and the neck of the hippo.

Step 37

Mix Saracino bronze powder with lemon extract or alcohol and paint the brown of the eyes with the mixture. Mix white Saracino powder with lemon extract and put one white spot into each eye.

Step 38

Use pink Saracino powder and a soft brush to add shadows on the elbows, on the cheeks, on the knees and on the nostrils.

Step 39

Add shadows on the skirt with brown and green Saracino dust powder

Step 40

Leave the Hippo to dry for at least 2-3 days before using it on a cake.

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CREATE A WAFER PAPER FEATHER

Jan 20, 2019 | Wafer Paper

Author: Gisi Prekau

FB: Just Little Cakes

Skill level: BEGINNERS

You will need:

Wafer Paper from Saracino – 0.27 thickens
Saracino cocoa butter
Powder dust – black, brown, green, blue, yellow, orange from Saracino
Flower wire 24 gauge
Piping gel from Saracino
Small scissors
Pencil
Dresden tool
Painters palette
Brush big wide
Fine brushes

Step 1

Choose a feather template and cut it out with scissors.

Step 2

Fold the waferpaper so that the rough side is inside. Transfer the template to the outside of the paper using a pencil.

Step 3

Prepare floral wire to a length suitable to fit the centre of the feathers and bend them slightly to give them gentle curvature.

Step 4

Coat the edible paper on the inside with piping gel using a large brush, then place the floral wire and fold. Give good pressure to glue the waferpaper well.

Step 5

Using a dresden tool push the wafer paper over the wire to form the centre of the feather. Let it dry for several hours.

Step 6

Cut out the feathers carefully with small scissors. Add texture to the feather using a Dresden tool.

Step 7

Now you are ready to paint your feathers as required.

Step 8

Melt the cocoa butter and mix with powder colours.

Step 9

Using a thicker mixture paint the darker parts of the feather. To achieve more transparent colour for the lighter sections use a thinner mix.

Step 10

I always start with a general base colour (thinner blend) and work with the details gradually. The following details are usually marked in colour and applied with a finer brush.

Step 11

The colour scheme can be made as you wish – add a fine marking outer line around the edge of the feather.

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CREATE A BEAUTIFUL ROSE

Dec 19, 2018 | Flowers

Author: Valentina Terzieva

FB: Valentina’s Sugarland

Skill level: BEGINNERS

You will need:

50-70g Saracino Pasta Bouquet Gum Paste
Saracino Cake Gel or glue
Gel colours green and pink
Dust colours – pink, green, white, yellow, red
Floral wire green 20G and 28G
Floral wire white 28G
Styrofoam rose center 3.5cm
Floral tape, green
Teardrop cutter 4.5cm and 5cm
Rose leave cutter 4cm and 3cm
Veiner rose petal, large
Veiner rose leave
Calyx cutter 3.5cm
Cell-board with grooves
Foam pad
Ball tool, big
Craft knife
Hot Glue
Pliers
Plastic spoons

Step 1

Use a styrofoam rose center glued on the 20G green wire or make one out of 15g white Gum Paste. If you are using a gum paste center make it ahead of time and leave it to dry well.

Step 2

Colour your paste in three different shade of pink using gel colour and one shade of green. You will probably need to colour about 10-20g for each colour.

Step 3

For the rose petals roll out the paste with the darkest colour very thin. Before rolling out apply some vegetable fat on your board, that will allow you to roll out thin. Cut out 5 petals with the 4.5cm teardrop cutter.

Step 4

Place the petals on the foam pad and thin the edges using a large ball tool. Applying pressure roll the ball tool half on the paste and half on the pad. If needed use some cornstarch to make sure the paste will not stick to the pad or to the ball tool.

Step 5

Place every petal in the veiner and firmly press to texture with the petal structure. Before first use of the veiner dust it with little cornstarch and dab off. Open the veiner and carefully lift the petal and place on a tablespoon to dry a bit.

Step 6

Use two petals to cover the centre completely. Apply glue to the center and attach the first petal so it covers half of the cone. Keep one side open and slide the second petal underneath the open edge. Stick to the cone tightly.

Step 7

Apply glue to the edges of the pointed tip of the three remaining petals – like a “V”

Step 8

Add the first petal of the second row overlapping the joint of the petals of the first row. Keep the left side open. Add the second and third petal clockwise. Slide the left edge of the third petal under the open edge of the first. The petals are tight around the cone, only the upper edges are slightly open.

Step 9

Roll out the middle colour and cut out 6 petals of 4.5cm. Thin the edges and press between the veiner as shown before. For the third row place three petals around the cone as shown in step 8. Leave the upper edges a bit more open than in row 2.

Step 10

For the fourth row place the remaining three petal in the same way as for row 3. Curve the upper and the side edges with your finger tips.

Step 11

Roll out very thin the lightest colour of your Pasta Bouquet and cut out 5 petals with the 5cm long teardrop cutter. Thin the edges and impress with the veiner. Place to dry on the tablespoons. Curve the upper edge with your finger tip and leave a bit longer to dry. The petals are ready to be placed on the rose when they can hold their shape and have a leathery feel.

Step 12

In the meantime prepare your last row of petals. To have more movement on those petals, you have to support them with wire and let them dry longer. Use a non stick board with grooves. Apply vegetable fat over one groove, place small amount gum paste of the brightest colour and roll out thin.

Step 13

Cut out a petal with the teardrop cutter with 5cm length.

Step 14

Cut one 28G wire in three and use one piece per petal. Place the petal with the back side up on the foam pad. Place one finger over the thicker center and insert the wire carefully with the other hand. It may help if you slightly twist the wire. Apply glue on the wire end before inserting. Now turn the petal with the right side up and using the ball tool thin the edges.

Step 15

Place the wired petal onto the veiner and press with one finger in order for the wire to bend to the curves of the veiner. Impress the petal structure as usual.

Step 16

Carefully lift the petal out of the veiner and place it on a tablespoon.

Step 17

Curve the edges and leave at lease for 1 hour to dry.

Step 18

If the fifth row petals are dry enough, you can assemble them around the rose. Apply “V”-like glue on the petal and place them clockwise around the cone, every one slightly under the previous one.

Step 19

This petal row is more open and only glued to the base of the cone. Leave it for at least 30min to dry assembled like this.

Step 20

Dust the rose centre and the edges of the petals with edible dust colours. I am using here Saracino Dust colour in pink and white, mixing the intensity depending on that which part I am dusting – darker in the center, lighter on the outer petals.

Step 21

Dust the wired petals too. Apply the dust on the edges and on the base of the petal inside and outside.

Step 22

Using flower tape put together the wired petals clockwise and always slightly one underneath the other.

Step 23

Roll out thick green gum paste and cut out one calyx.

Step 24

Using the ball tool go over each petal of the calyx and stretch it.

Step 25

Cut with a craft knife the top of each petal in two or three sections. Apply glue on the petals leaving the tips glue-free.

Step 26

Attach the calyx to the rose and make sure it is sticking to the rose petals. Place small amount green gum paste behind the calyx and shape it as a half-ball.

Step 27

For the leaves roll out small amount green gum paste over the rill board and cut out one 4cm leaf. Insert a piece of 28G wire inside and thin the edges.

Step 28

Impress with petal structure using a veiner. Make another two leaves each 3cm long and leave all three of them to dry.

Step 29

Mix green and and yellow dust colour to achieve different shades of green. You will also need a bit of red dust.

Step 30

Dust the rose leaves with darker and lighter green. Dust the edges with red. Dust also the calyx with these colours.

Step 31

Bind the three leaves with florist tape, the biggest leaf is in the middle, the smaller ones lower and on the sides. Bind rose and leaf branch together.

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