EASTER BUNNY MUG CAKE TUTORIAL
HOME MADE ICE CREAM
You will need:
-
800ml warm milk
-
300ml cream (30-36%)
-
230g sugar
-
150g Saracino Base Gelato ice cream base
-
Saracino Le Supreme flavouring – vanilla, raspberry and strawberry
-
200g fresh strawberries
-
100g fresh lychee (can be tinned)
-
160g fresh blueberries
-
150g fresh blackberries
-
2 tablespoons of lemon juice
-
1 heaped tablespoon cornflour dissolved in 4 tablespoons of cold water
-
1 tablespoon sugar
Step 1
Prepare all your ingredients.Ā
Step 2
Prepare the ingredients for the ice cream mixture – warm milk, Base Gelato, cream, sugar and Le Supreme vanilla flavouring.
Step 3
Put the warm milk, cream, sugar and Base Gelato in a frozen ice cream making bowl (alternatively use a plain metal or glass bowl).
Step 4
Add 2 tablespoons of Le Supreme vanilla flavouring.
Step 5
Using a whisk, mix the ingredients thoroughly until the sugar is fully dissolved. If you are using a bowl from an ice cream maker – place it in the machine and mix until it freezes to the desired creamy consistency. When ready put it in the freezer. If you are not using an ice cream maker, after mixing thoroughly, put the mixture in the freezer. After 20 minutes take it out and mix it with a fork to break down the ice crystals that are forming and make the mixture a creamy consistency. Continue mixing every 20 minutes until you get the consistency of ice cream. Place in the freezer.
Step 6
Prepare the ingredients for the lychee sauce – you will need the lychees, strawberries, 1 tablespoon of lemon juice and the strawberry and raspberry Le Supreme flavouring.
Step 7
Place the fruit in the blender.
Step 8
Add the lemon juice and one teaspoon of each flavouring.
Step 9
Blend thoroughly.
Step 10
Using a metal sieve and a spoon, push the blended fruit through the sieve into a bowl to give a smooth puree.
Step 11
Put the puree into a ceramic bowl and place in the refrigerator.
Step 12
Prepare the ingredients for the forest fruit sauce – blackberries, blueberries, 1 tablespoon of lemon juice, cornflour dissolved in water, raspberry Le Supreme flavouring and a tablespoon of sugar.
Step 13
Put fruit, lemon juice and sugar in a pan and mix.
Step 14
Add 1 teaspoon of raspberry Le Supreme food flavouring, mix and bring to the boil. The fruit should not fall apart completely.
Step 15
Remove the pan from the heat and pour in the cornflour mixed with water. Bring to the boil.
Step 16
Transfer to a ceramic bowl, allow to cool and place in the refrigerator.
Step 17
Prepare serving bowls for ice cream or waffles, a scoop for ice cream and boiling water.
Step 18
Take the ice cream from the freezer, take out the sauces from the fridge, prepare side dishes such as fresh fruit, sprinkles, meringues, chocolate. Use a hot spoon to scoop ice cream into bowls or wafer cones.
Step 19
Serve the ice cream in a bowl with the toppings and sauce of your choice.
Step 20
Or alternatively serve in the cone.Ā
CHOCOLATE & COFFEE MOUSSE WITH FRUIT JELLY, ALMOND SPONGE & CRISP SPONGE CAKE
You will need:
- Saracino Le Supreme food flavourings: strawberry, coffee, hazelnut and raspberry
- 50g Saracino Almond flour
- 200g Saracino dark chocolate drops
- Saracino mirror glaze: white chocolate and red fruits (raspberry, strawberry or wild fruits)
- 350g cherries (can be frozen)
- gelatine
- 25g corn flakes
- 20g chopped hazelnuts
- 50g dark chocolate 60%
- 3 eggs
- 80g sugar
- 90g plain flour
- 150g milk
- 200g cold double creamĀ (30-36%)
- 1 tsp freshly ground coffee
Step 1
Prepare all your ingredients. Make sure they are all at room temperature. Ā
Step 2
Prepare 350g of cherries (they can be frozen), 12 g of gelatine soaked in 3 tablespoons of cold water, Saracino food flavouring – raspberry and strawberry.
Step 3
Boil the cherries and blend them to a puree.
Step 4
Add 1 teaspoon of raspberry flavour and 1 teaspoon of strawberry flavour to the puree whilst still hot.
Step 5
Immediately add the soaked gelatin and mix well.
Step 6
Pour the puree into a mould (plate) with a diameter slightly smaller than the cake mould, lined with cling film. Freeze.
Step 7
Prepare the ingredients for the crisp:
ā¢ 25g of corn flakes
ā¢ 20g hazelnuts, finely chopped
ā¢ 50g of plain chocolate
ā¢ 1 teaspoon of Saracino gianduia flavouring
Step 8
Melt the chocolate and add the gianduia flavour, cool to room temperature.
Step 9
Add chopped hazelnuts.
Step 10
Add the corn flakes, lightly crushed.
Step 11
Stir quickly and thoroughly.
Step 12
Put the crunch on baking paper and use a spoon to make a circle the diameter of the fruit jelly mould, chill in the fridge.
Step 13
Prepare the ingredients for the almond sponge:
ā¢ 3 large eggs (60g) at room temperature
ā¢ 80g of sugar
ā¢ 90g of wheat flour
ā¢ 50g Saracino almond flour
Step 14
Separate the egg whites from the yolks (pay attention to the quality of the ingredients – a fresh egg has a thick egg white and a yolk that does not spill when broken).
Step 15
Beat egg whites until foam (not stiff).
Step 16
Add sugar and beat on medium speed mixer until the sugar is completely dissolved.
Step 17
Add egg yolks, mix briefly.
Step 18
Mix the wheat and almond flour.
Step 19
Using a hand whisk add the combined flour with beaten eggs and mix briefly, gently but thoroughly.
Step 20
Tip onto a baking sheet that has been covered with baking paper, spread to a thickness of about 1cm and bake at 180 degrees Celsius for about 15 minutes (not fan oven assisted).
Step 21
Take the sponge cake out of the oven and prepare a sheet of baking paper.
Step 22
Carefully separate the sides of the hot sponge cake from the tray and turn it upside down onto the previously prepared sheet of paper.
Step 23
Gently peel off the paper on which the sponge cake was baked, and let it cool down.
Step 24
Using a sharp knife, cut out a circle with the diameter to match the jelly and chocolate-corn crisp base.
TIP: You can eat the leftover sponge cake or make it into cake pops – remember – this food is too good to waste!
Step 25
Prepare the ingredients for the coffee and chocolate mousse:
ā¢ 150g of milk
ā¢ 200g of chilled cream (30-36%)
ā¢ 200g Saracino dark chocolate
ā¢ 10g of gelatin + 3 tablespoons of cold water
ā¢ 1 teaspoon of freshly ground coffee
ā¢ 1 teaspoon of Saracino coffee flavouring
Step 26
Put the milk, chocolate and coffee in a bowl. Add the Saracino coffee flavouring and heat until the chocolate is melted.
Step 27
Mix gelatine with cold water and set aside.
Step 28
Add the gelatine to the melted chocolate mixture.
Step 29
Cover the surface of the mixture with cling film and let it cool down to room temperature until it reaches the consistency of a thick sauce – it must not start to set.
Step 30
To assemble our final cake prepare a silicone mould, the jelly, sponge cake, silicone spatula and a piping bag.
Step 31
Add your cream to a bowl.
Step 32
Beat the cream until stiff.
Step 33
Add part of the whipped cream to the chocolate mixture and combine thoroughly.
Step 34
Add the remainding chocolate mixture into the cream and mix gently but thoroughly.
Step 35
Put the finished mousse into the piping bag.
Step 36
Place the silicone mould on the baking tray.
Step 37
Fill it with about 70% of the mousse.
Step 38
Prepare and add the jelly, press it down slightly pushing the mousse up around the edges.
Step 39
Cover with sponge, press lightly again.
Step 40
Fill the empty spaces around the edge with the mousse and cover the sponge with the rest. Place in the freezer for a few hours.
Step 41
Place the chocolate-nut-corn crisp onto the cake mat.
Step 42
Prepare Mirror Glazes – heat them in a microwave oven to a temperature approximately 40 degrees Celsius. Place the red fruit glaze in a small cup, and pour the white chocolate glaze into three dishes – one larger and two smaller. Colour the mix in the larger bowl with the darker colour you are using (I used pink and purple powders). Add the lighter colour to the second dish with white chocolate and leave the third bowl un-coloured.
Step 43
Roll cling film onto a baking tray, place a rack on it and put the frozen cake on the rack.
Step 44
Pour the darkest glaze over the cake. Now quickly pour the other 3 colours onto it as random as you like. Quickly spread the top of the cake with a metal spatula to combine the glazes with each other. Take care not to over blend as we will lose definition.
Step 45
Carefully transfer the cake from the rack onto the chocolate crisp base.
Step 46
Decorate with edible flowers, edible gold and Saracino gold pump spray.
Et voila! Place for a few hours in the refrigerator and your dessert is ready to serve.
SPRING BEAUTY CAKE TUTORIAL
You will need:
- Saracino Wafer Paper 0.27
- Yellow Saracino Pasta Model
- Saracino powder colours: blue, white, pink, yellow and purple
- Two tier cake finished off using buttercream to a colour of yourĀ choice Ā (leave some buttercream aside)
- Flower veiner
- Flower tape
- Scissors
- Pliers
- Flower wire gauge 30 and 20
- Paper puncher
- Brushes
- Clear alcohol
- Modelling tool Cerart 502
Step 1
Cut the wafer paper into wide strips starting from the narrow edge.
Step 2
Fold the cut pieces in half.
Step 3
Cut out petals.
Step 4
Repeat for the whole strip.
Step 5
Prepare white and pink Saracino powder colour and a bowl or painting pallet.
Step 6
Add a little of the powder colours to the bowl. Add clear alcohol and mix till blended. Keep this colour as we will use it later.
Step 6
Take your 30 gauge wire and cut into small pieces.Ā
Step 7
Using the colours and brush paint the petal from one side.Ā
Step 8
Place your wire on the painted petal whilst it is still wet.
Step 9
And cover with another petal so they stick together.Ā Ā
Step 10
Now you can paint it on both sides.
Step 11
Place your petal on a veiner and press gently to achieve a veined effect.
Step 12
They need to have a natural look. Let them dry on a plate or sponge mat.
TIP: If you are in rush you can dry them in the oven at 50C for 10 minutes.
Step 13
Repeat with all petals. The quantity you make depends on the amount of flowers you need.
Step 14
Cut your 20 gauge wire in half.Ā
Step 15
Bend your petals as shown.
Step 16
Fix a few petals around the 20 gauge wire. My flower will have 8 petals.
Step 17
Secure the wires with flower tape.
Step 18
Using yellow Pasta Model, roll a small ball and add to the centre of the flower. Using your modelling tool add texture.
Step 19
Using blue, black and yellow colour powders shade the petals.Ā
Step 20
For the bottom lace, cut the wafer paper into long strips.
Step 21
Using a paper puncher of your choice create a pattern along the edge of each paper strip.
Step 22
In a clean bowl put blue, white and pink powder colours.Ā
Step 23
Using a soft brush shade the edges of the wafer paper.
Step 24
So they look as shown. Don’t aim for all of them to look the same. We want them to look random.
Step 25
Add a tiny bit of water to the bottom edge of the paper and start folding.
Step 26
Connect two pieces together using a little bit of water.
Step 27
Make as many as you require to cover your bottom tier.Ā
Step 28
Take your cake and cover with buttercream to the same colour.Ā
Step 29
Using a spoon, dip it in the cream and dab over the cake to give the textured look.
Step 30
Take the previously mixed colour. There is no need to add more alcohol as it can be used as a dust.
Step 31
And dab over the cake with the brush.
Step 32
Start adding the paper lace. No need to add water if your cake has a buttercream covering.
Step 33
Continue all around the bottom of the cake. Do this twice to give a fuller look appearance.
Step 34
Add the flower randomly where required.
Step 35
Your spring cake is ready!Ā
DIANTHUS FLOWER TUTORIAL
You will need:
- Saracino flower paste (Pasta Bouquet) ā coloured pink and leaf green
- Veining board
- Foam flower pad
- Small rolling pin
- Dusting brushes
- Thin painting brush
- Clear alcohol
- Wire ā 26 gauge, 20 gauge
- White thin stamens
- Dust colours ā strawberry, moss green and plum
- Ball tool
- Knife scriber tool
- Veining tool
- Small scissors
- Light green and white floral tape
- Small five petal rose cutter
Step 1
Cut a white stamen in two and then attach to the end of 26-gauge white wire using white florist tape.
Step 2
Form a ball of pink Saracino flower paste.
Step 3
Make a cone from the ball.
Step 4
Press the wide end of the cone onto the pad and roll around to form a ‘witches hat’ appearance.Ā
Step 5
Place the rose cutter and cut the flower.
Step 6
Cut the rounded edges off the flower.
Step 7
On your foam mat use the ball tool to lengthen and thin each petal.
Step 8
Give texture to each petal by rolling with your veining tool.
Step 9
Use small scissors to create jagged edges to the petals.
Step 10
Use a pointed tool to press into the centre to open up the middle.
Step 11
Take the wire with the stamens and pass it through the center of the flower.
Step 12
Work the back of the flower between your fingers to thin it down into a slender neck.
Step 13
Allow the flower to dry upside down.
Step 14
Form a small ball of pink Saracino flower paste.
Step 15
Roll the ball onto your flower wire and form it to a tapered bud shape.
Step 16
Pinch three petals from the tip of the bud.
Step 17
Twist petals back onto themselves to create a spiralled bud.
Step 18
When your flower is dry roll a little green paste into a cone shape. Feed it onto the wire at the back of the flower. Give the green paste texture.
Step 19
Repeat this with the buds.
Step 20
For the leaves attach a small ball of green Saracino flower paste onto the end of 26 gauge white wire.
Step 21
With your fingers roll and blend the flower paste onto the wire to create a fine, slender leaf shape.
Step 22
Flatten the leaf with the small rolling pin.
Step 23
Bend the leaf to give a natural shape. You will need at least six leaves like this.
Step 24
Tape the wire of the flowers with light green floral tape.
Step 25
Dust the flower with Strawberry dust colour.
Step 26
Dust the calyx and the end of the flower with leaf green dust colour.
Step 27
Dust the leaves with leaf green dust colour.
Step 28
Using a fine brush, paint the small dots using plum petal dust mixed together with a little clear alcohol.
Step 29
Tape the leaves in pairs onto the flowers or buds. Arrange your flowers. Dust the stems with green dust colour.
Step 30
TA DA It’s finishedĀ