Sugar Flower Class With Nicky Lamprinou

Sugar Flower Class With Nicky Lamprinou

Jul 23, 2018 | Classes

Tutor: Nicky Lamprinou

Read More About Nicky

Photos from the last season’s classes at The Cake House in Athens, where I give seminars. 

I used several decorative materials like sugar paste, royal icing, wafer paper, all by Saracino. The themes and techniques I teach vary and are often renewed.

My seminar program can be found on the page: 

 

https://www.sugarflowerscreations.com/p/blog-page_26.html

Blog: https://www.sugarflowerscreations.com/

Facebook: https://www.facebook.com/lamprinounicky/

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BEACH HUTS CAKES

BEACH HUTS CAKES

Jul 16, 2018 | Cakes

Author: Hayley Wisken

FB: Hayley Wisken Cakes

Skill level: BEGINNERS

Hayley Wisken – Owner of Hayley Wisken Cakes, Hayley is a multi-award winning cake artist she has 22 competitions under her belt, her best achievements are 14 Gold medals, 3 x First Place’s and Best in Show at Cake International Manchester 2015.  Hayley and her husband Mike own Fabricake Sugarcraft Limited a Sugarcraft retail store in Southend, Essex.  Fabricake also has a popular online shop www.fabricake.co.uk

Hayley Wisken Cakes – https://www.facebook.com/Hayleywiskencakes/

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You will need:

Ingredient

  • 3 x 8” Square Cake (3.5 Inches Deep)
  • 3 Kg White Saracino Sugarpaste
  • 250g Duck Egg Blue Sugarpaste
  • 250g Saracino Blue Modelling Paste
  • 250g Saracino Yellow Modelling Paste
  • 250g Saracino Blue Modelling Paste
  • 250g Saracino Lilac Modelling Paste
  • 250g Saracino Cerise Modelling Paste
  • 250g Saracino Green Modelling Paste
  • 250g Saracino White Modelling Paste
  • 100g Saracino Black Modelling paste
  • 100g Saracino Red Modelling paste
  •  500g Golden Celebration Sugarpaste
  • 500g Saracino Isomalt
  • 500g Buttercream
  • 100g Saracino Royal Icing
  • Piping Gel
  • Edible Glue
  • Edible Spray Glaze (Dinkydoodle Shell & Shine)
  • Jam
  • Black Extra
  • 100g Golden Caster Sugar

Equipment

  • Non-Stick work board
  • Rolling Pin 16”
  • Rolling Pin 9”
  • 2mm Spacers
  • 5mm Spacers
  • Smoother
  • Flexi-Smoothers
  • Wide Artist Brush
  • No. 6 Artist Brush
  • 14 x 18” Rectangle Cake Drum (12mm thick)
  • Saucepan & Hob
  • Silicone spatula
  • Heatproof Jug
  • Large Kitchen Knife
  • Disposable Piping bag
  • Scissors
  • Wire Cake Leveller
  • Bread Knife
  • Palette Knife
  • Side Scraper
  • Hard Bristle brush for texturing
  • Wood Texture Mat or Rolling Pin
  • Strip Cutter 2 (Jem)
  • Strip Cutter 3 (Jem)
  • Teaspoon
  • Double Sided Tape
  • 2m White 15mm Thick White Satin Ribbon
  • Silliputty (www.fabricake.co.uk)

Step 1

Knead the duck egg blue sugarpaste and roll into a large thick sausage shape and form 4 thin sausages of the darker blue modelling paste. Push the modelling paste onto the sugarpaste equal distances apart.

Step 2

Roll the sausage and bend into an S shape, reform into a sausage. Repeat this step around 4 times taking care not lose the marbled effect.

TIP – TRY NOT TO TWIST THE SAUSAGE AS THIS WILL MAKE THE LINES WIGGLY

Step 3

The sugarpaste and modelling paste should have beautiful marbled straight lines running through it.

Step 4

Brush a thin layer of piping gel over the cake drum.  Roll out the blue blend sugarpaste to a thickness of 2mm, 18 inches long and around 5 inches wide.  It doesn’t have to have a straight edge as this will be the water so a wavy effect is good. Smooth away any bumps with a smoother.

TIP – USE THE SMOOTHER TO MANIPULATE THE SUGARPASTE IT WILL SLIDE EASILY ON THE PIPING GEL. IT CAN BE SMOOTHED INTO THE POSITION NEEDED

Step 5

Roll out the golden celebration sugarpaste to a thickness of 2mm, 18 inches long by approximately 9 inches wide. Lay this on the cake drum bringing the edges of both sugarpastes together but not over lapping each other.

Step 6

Melt Saracino isomalt over the hob stirring continuously with a silicone spatula.

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Step 7

As soon as the isomalt has dissolved fully transfer immediately to a sink pre-filled with cold water to stop the isomalt from burning and turning brown.

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Step 8

Carefully transfer the cooked isomalt from the saucepan to a heat proof jug.

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Step 9

Slowly poor the isomalt over only the blue part of the covered drum, if its pored carefully enough it should not run over the edges of the board.

TIP –  IF THE ISOMALT DOES RUN OVER THE EDGE OF THE BOARD IT CAN BE EASILY FIXED BY HEATING A LARGE KITCHEN KNIFE AND CUTTING IT AWAY. ALWAYS GLAZE ISOMALT TO PREVENT IT FROM GOING CLOUDY

Step 10

Once the isomalt has set (No longer than 5 minutes). Fill a piping bag with Royal Icing, there is no need for nozzle just snip the top off with scissors and pipe wavy lines randomly along the front of the board.

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Step 11

Dampen a wide artist brush with cool boiled water and brush the royal icing away until it fades to nothing.

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Step 12

Continue to brush all the royal icing waves creating a rough sea effect.  Put the completely board to one side to dry.

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Step 13

Using a wire cake leveller cut each of the 3 cakes in half.

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Step 14

Spread buttercream and jam and sandwich together.

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Step 15

Cut each of the cakes directly in the half, buttercream and jam again and stack on top of one another, resulting in 3 cakes each 4 inches wide by 8 inches deep around 7 inches high.

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Step 16

Using the templates provided and a serrated bread knife carve the cakes to the shape of beach huts.

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Step 17

Crumb coat each cake with buttercream, ganache can also be used. Apply a generous layer with a palette knife and smooth with a straight edged side scraper.

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Step 18

Roll out the white sugarpaste to a thickness of 5mm and drape over the freshly crumb coated cake.  Fit the corners first then the sides.  Trim away the excess paste with a Sharpe knife.

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Step 19

Using a smoother, smooth away all imperfections.

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Step 20

Create Sharpe edges, using flexi-smoothers, apply light pressure with your fingers and work in long slow movements, avoid using too much pressure and short sharp movements as this can cause gouges in the paste.

TIP – WHEN WORKING ON 3 CAKES. CRUMB COAT, COVER AND SMOOTH EACH ONE ENSURING THAT YOU ARE COMPLETELY HAPPY BEFORE MOVING ONTO THE NEXT CAKE.

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Step 21

Mix together 25g Black, 25g Green & 100g White modelling paste and knead well to achieve a khaki colour for the beach huts roof.  Roll the modelling paste out to a thickness of 1mm.

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Step 22

Brush the roof with edible glue and apply the rolled paste, trim away any excess paste with a Sharpe knife.

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Step 23

Texture the roof with a hard-bristled brush. You can use a variety of different things to texture the roof. A strip cutter creates a flat woof type effect.

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Step 24

Make a paint solution using a little black extra and water. This should be very watery.  Brush over the roof and the solution should naturally gather in the texture grooves to create a 2-tone effect.

TIP – IF TOO MUCH PAINT SOLUTION IS APPLIED, BLOT WITH KITCHEN PAPER IT REMOVED THE EXCESS AND LEAVES A SLIGHT PATTERN BEHIND WHICH ADDS TO THE EFFECT.

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Step 25

Roll out chosen colour modelling paste to a thickness of 1mm, using a textured rolling pin or texture mat, emboss a wood grain texture onto the modelling paste.

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Step 26

Using a strip cutter, multiple strips can be cut at once making it faster.  This can also be done with a sharp knife but great care is needed to ensure that all the strips are of equal thickness.

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Step 27

Brush one side at a time of each of the prepared cakes with edible glue or piping gel.  Begin applying the strips of the modelling paste to create a door first.

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Step 28

Keep adding strips of paste in the chosen colours until the 3 beach huts are complete, use a Sharpe knife to trim away excess paste. 6 colours are the minimum but more can be used to create a stunning colourful summer cake.

TIP – USING DIFFERENT SIZED STRIP CUTTERS WILL CREATE VARIETY IN THE DESIGN

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Step 29

Cut small finishing touches from modelling paste to really finish off the design, roof edging strips are very effective.

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Step 30

Use edible to glue to apply the finishing touches, small items can be picked up using a little edible glue on an artist brush.

TIP – REMEMBER TO TEXTURE THE MODELLING PASTE TO CREATE REALISTIC BEACH HUTS

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Step 31

Use a ball tool to create indentations for the door handles to fit, apply a small amount of edible glue to stick the door handles in place

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Step 32

A scriber needle can be used to create small (Nail Holes) onto the wooden planks.

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Step 33

Using a smoother Roll out a long sausage around 1cm thick.

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Step 34

Cut both ends completely straight using a Sharpe knife and bend round to form a ring, stick together with a little edible glue. Don’t worry about the join this can be covered by applying thin strips of red modelling paste to create the life ring.

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Step 35

With all 3 beach huts complete in a variety of colours with a variety of finishing touches it’s time to attach them to the pre-prepared cake drum.

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Step 36

Use Royal Icing to attach the cakes to the board.

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Step 37

Slide each cake into position so they are at equal distances apart and slightly staggered.

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Step 38

Brush any visible “Sand” coloured sugarpaste with piping gel.

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Step 39

Using a teaspoon careful sprinkle golden caster sugar over to create realistic looking sand.

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Step 40

Run double sided tape around the cake drum making sure the join is at the back.

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Step 41

Remove the back from the double-sided tape and apply the ribbon.

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Step 42

Accessories can be added. Boats, surf boards or even a bucket and spade.  Mould Making kits are very handy to make moulds from children’s toys.

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Step 43

Use edible pens to add detail.  Detail can also be added by hand painting or even adding edible oriented images.

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Step 44

Apply any heavier finishing touches with Royal Icing as it dries a lot firmer than edible glue.

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