RASPBERRY SWISS ROLL CAKE

RASPBERRY SWISS ROLL CAKE

Sep 2, 2021 | Cakes, Desserts

Author: Mabanuby

FB: Mabanuby

Skill level: INTERMEDIATE

You will need:

  • Saracino powder colours: pink, purple, yellow, green

  • Saracino Royal Icing mix

Ingredients for Pate Decor: 

  • 80g soft butter
  • 80g icing sugar
  • 60g egg whites
  • 70g plain flour

Ingredients for Swiss Roll Mixture: 

  •  200g eggs
  • 100g sugar
  • 150g Saracino Almond flour,
  • 40g plain flour
  • 2g salt
  • 60g almond paste
  • 140g egg whites
  • 70g sugar

Ingredients for Filling:

  • 250g butter
  • 200g condensed milk
  • 60g Le Supreme Raspberry food flavouring paste
  • 250g fresh raspberries
  • Raspberry jam

Equipment:

  • Food mixer

  • Baking paper

  • Baking film

  • Silkomart 01 silicone tray

  • Spatulas

  • Fine sieve

  • Bowls of various sizes

  • Royal icing piping nozzle (Wilton 125 for rose petals and Wilton 352 for leaves)

  • Round piping nozzle number 2

  • Royal Icing flower nail

  • Parchment paper

Step 1

Prepare the ingredients for the pate decor. You will need the butter, icing sugar, egg whites, flour and Saracino powder colours (purple, green, yellow and pink).

Step 2

Combine the butter with the icing sugar until you have a fluffy consistancy.

Step 3

Gradually add the egg whites and the flour alternatively until the mixture is smooth and well blended.

Step 4

Prepare the required design on to a piece of paper.

Step 5

Prepare the silicone swiss roll tin / mould and cut transparent film (it is important the film is suitable for baking) to the same size as the mould.

Step 6

Place the design face up on the silicone swiss roll tray and cover it with the baking film. I am adding two templates which will make two smaller Swiss rolls.

Step 7

Divide the pate decor into 5 equal parts and colour with powder colours : pink, lilac, light green, dark green and yellow.

Step 8

Add a number 2 piping nozzle to a piping bag and fill with the yellow pate decor. 

Step 9

Repeat for the lilac colour.

Step 10

Pipe to make the flowers as shown.

Step 11

Using a number 2 nozzle again add light green and dark green to piping bags. Using the dark green pipe small stems and twigs. 

Step 12

Pipe some of the larger leaves with light green.

Step 13

Finish the larger leaves with dark green. Place in the refrigerator to cool well.

Step 14

Prepare the ingredients for the Swiss roll mixture: whole eggs, sugar, Saracino almond flour, plain flour, almond paste, egg whites, a pinch of salt.

Step 15

Whisk the eggs and a first part of the sugar in the mixer until light and fluffy.

Step 16

Mix the almond flour and salt well.

Step 17

Using a sieve add the flours to the whipped mixture.

Step 18

Combine gently with a spatula (from top to bottom) without overworking the mixture.

Step 19

Gently combine the almond paste.

Step 20

Whip the egg white until stiff and add the second part of sugar.

Step 21

Gently combine the two mixtures without losing the entrained air.

Step 22

Remove the paper template from uder the baking film sheet. Add the Swiss roll mixture evenly over the painted design. Take care not to damage your design.

Step 23

Using an elbow spatula fill the silicone pan completely evenly taking care not to overwork and lose the air. Place in the oven and bake at approximately 170° for 10 minutes.

Step 24

Once cooked, turn the Swiss roll over onto a baking sheet and allow to cool. Once cold, gently remove the silicone mould.

Step 25

Remove the bakable film.

Step 26

Cut to the length of Swiss roll you would like.

Step 27

Prepare the ingredients for the filling : butter, condensed milk, Saracino Supreme Raspberry food flavouring.

Step 28

Whip the butter in a mixer.

Step 29

Add the condensed milk and continue to whisk until a soft cream is obtained.

Step 30

Add the Supreme Raspberry to give taste and colour. Mix well.

Step 31

Turn the sponge upside down by placing it on parchment paper cut to size and prepare the ingredients for the filling.

Step 32

Spread a very thin layer of raspberry compote.

Step 33

Spread a thick layer of our raspberry flavour cream filling on top of the jam.

Step 34

Add the fresh raspberries on the cream evenly.

Step 35

Using the baking paper roll up the Swiss roll.

Step 36

Finish the roll so that the design is on top and allow to cool in the refrigerator.

Step 37

Use a mixer to prepare the Saracino royal icing in accordance with the instructions on the packaging (just add water and mix).

Step 38

Divide the royal icing into 3 equal parts and colour with Saracino powder colours (pink and green) to obtain light pink, pink and green.

 

Step 39

Remove the parchment paper from the roll.

Step 40

Use a sharp long bladed knife to trim the ends precisely to highlight the internal filling.

Step 41

Add light pink royal icing to a piping bag that has a petal piping nozzle. 

Step 42

Fix a small square of parchment paper to the top of a flower nail. Pipe a cone of royal icing in the centre. 

Step 43

Pipe the inner 3 petals and allow to dry.

Step 44

Pipe the second layer of 5 petals and dry.

Step 45

Pipe the final circle of petals and dry. Repeat to create other buds and roses in light and dark pink.

Step 46

Add green royal icing to a piping bag with a leaf nozzle. Add a small amount of royal icing to the top of the Swiss roll as shown. 

Step 47

Remove the royal icing flower from the flower nail. Remove the parchment paper. 

Step 48

Place the rose on the green royal icing to fix into place.

Step 49

Continue decorating the roll with the other roses and buds following the design created on the sponge.

Step 50

Finish by piping leaves around and between the roses.

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SWAN CAKE

SWAN CAKE

Sep 2, 2021 | Cakes, Modelling

Author: Ďurčeková Martina

FB: HOME MADE CAKES BY MARTINA

Skill level: BEGINNERS

You will need:

  • 2 tier cake
  • Saracino white Pasta Top
  • Saracino white Pasta Model
  • Saracino Wafer Paper 0.27
  • Florist Wire Nr.20 and Nr.28
  • Edible glue
  • Black edible marker
  • Cake drum
  • Sculpting tools
  • Small scissors
  • Two brushes
  • Clear alcohol
  • Powder colours: gold, white, yellow and 2 shades of apricot
  • Saracino Pasta Bouquet
  • Two daisy-shaped cutters of different sizes
  • Green florist tape

Step 1

To make the swan you will need: 2 cake tiers, Saracino Pasta Top, Saracino Pasta Model, Saracino Wafer Paper, Florist Wire Nr.20, edible glue, edible marker (black), base, sculpting tool, small scissors, two brushes, clear alcohol, and gold powder colour.

Step 2

Prepare rectangles of the wafer paper and cut out various sized feathers. Make small cuts along the outer edges. You will need enough to cover the whole cake and the swan. 

Step 3

Carefully hold the prepared feathers over steam (e.g. from a kettle) to achieve a ruffled effect.

Step 4

Continue to make feathers until you have enough to cover both wings and a cake tier.

Step 5

Cover the cakes using Saracino Pasta Top and place on the base. Using edible glue attach the feathers to the top tier of your cake giving it a random ruffled look.                                                            

Step 6

Use Pasta Model to roll the neck of the swan (approximately 23cm in length). Insert a flower wire into the centre of the neck.

Step 7

Model the neck and beak to match the shape in the picture. Smooth the surface.

Step 8

Using the edible marker draw the swan’s eyes. Use sharp scissors to give a feather texture.

Step 9

Model the swan’s body using Pasta Model. Use a sculpting or modelling tool to smooth the joints.

Step 10

Use the scissors to achieve the feather texture on the body.

Step 11

For the wings roll white Pasta Model and cut out two oval shapes.

Step 12

Use a little edible glue to attach the wings either side of the body.

Step 13

Attach the wafer paper feathers to both wings using a little edible glue.

Step 14

Mix gold powder colour with the clear alcohol and paint the swans beak.

Step 15

Model a small crown using Pasta Model and fix to the swans head. Paint gold.

Step 16

To make the flowers you will need: Saracino Pasta Bouquet, Saracino Wafer Paper, two daisy cutters of different sizes, petal-shaped cutter, edible glue, florist wire Nr.20 and Nr.28, small scissors, brushes, green florist tape, sculpting tool, powder colours (gold, white and 2 shades of apricot).

Step 17

Mix a little Pasta Bouquet with yellow powder colour. Roll a small ball and use a modelling tool to form shallow grooves. Loop the end of a florist wire Nr.20, heat and insert into the ball.

Step 18

Roll out the yellow Pasta Bouquet and cut out 1 small and 2 large daisies.

Step 19

Use a knife or modelling tool to cut each of the daisy petals in half.

Step 20

Use a little glue to attach the small daisy to the bottom of the centre ball.

Step 21

Repeat to fix the two larger daisies. Adjust the center of the flower to achieve a natural ruffled look.

Step 22

Using a soft brush and the apricot powder colour lightly dust the centre of the flower.

Step 23

Cut the wafer paper into rectangles. Using half of them cut petals using the petal cutters. You will need approximately 5 small and 7 large, depending on how large you would like your flower.

Step 24

Use a brush to apply a little water to the rough side of the rectangle. Place a Nr.28 wire and cover it with a petal with the rough side facing down. Press together.

Step 25

Prepare approximately 5 smaller petals this way then cut the rectangles to match the shape of the petals.

Step 26

Repeat to make seven larger petals.

Step 27

Mix a little apricot and white powder colour with clear alcohol. Gently paint each petal.

Step 28

Use a soft brush and white powder colour to dust each petal.

Step 29

Allow the petals to dry. Ideally on a rolling pin or other cylindrical object so they dry in a curved shape.

Step 30

Using the smaller petals attach one by one using green florist tape.

Step 31

Keep adding the petals to finish a flower. Repeat for as many flowers you need. Prepare some smaller flowers and buds using smaller and less petals on each.

Step 32

Using the gold paint carefully paint the edges of the petals.

Step 35

Fix the flowers to the cake. Use posy picks if required.

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MICE HAVE FUN CAKE TUTORIAL

MICE HAVE FUN CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: BEGINNERS

You will need:

  • Ingredients:
    • Saracino Pasta Top white and black
    • Saracino Pasta Model white and black
    • Saracino white modelling chocolate
    • Gel colours orange, light skin and black
    • Powder colours black, pink and brown
    • Cake gel
    • Rejuvenator spirit alcohol
    • Boiled cooled water
    • Wafer paper 0.6 or 0.27
    • Pump powder silver glitter
  • Equipment:
    • Conical dummy or cake diameter 15cm by 10cm
    • Drum 25 cm (10 inch)
    • Rolling pin
    • Sharp knife
    • Dresden tool
    • Ruler
    • Modelling tools
    • Cake smoother
    • Brushes
    • Wood cocktail sticks
    • Food processor
    • Ribbon

Step 1

Use a conical dummy (or cake) with a lower diameter of 15cm and 10cm at the top and a 25cm diameter drum. If you use a cake, trim so that it is a conical shape.

Step 2

Form a triangular cut out in your cake or dummy so it looks like it has a hole in it.

If you use a real cake cover the cake with ganache.

Step 3

Prepare a small piece of black Pasta Top until smooth and pliable. Roll to your preferred thickness. Add a little cake gel inside the hole and press in the black fondant to line the hole. Use a Dresden tool to press the fondant to the sides and to add shape.

Step 4

Remove the excess paste with a sharp knife.

Step 5

Using 350g of white Pasta Top make a dark orange colour by mixing the orange and light skin tone gel colours.  Add as much of the light skin colour as you want to achieve the desired colour of the flower pot. You can also use a different base colour for your flower pot. Knead the paste until smooth and pliable. Roll to your preferred thickness (Saracino Pasta Top can be rolled very thinly and is very stretchy. Perfect for covering large or unusual shaped cakes).

Step 6

Cover your real cake with ganache or the dummy with boiled, cool water or cake gel to help the fondant stick. Place the dummy (or cake) on the cake board.

Step 7

Place the fondant gently over your dummy (or cake). Smooth the top and edges with your hand.  Sharp edges are not necessary as it is a rustic flower pot. Gently pull out the folds and smooth down with your hand pressing the paste to the dummy (or cake) until all folds are gone. Trim off the excess fondant with a sharp knife. Keep the cuttings in a sealed bag for later use.

Step 8

Carefully cut out the paste that is covering the hole at the bottom of the dummy with a sharp knife. It can be cut a little roughly.

Step 9

Draw lines with a Dresden tool that start from the edges of the hole. Make the lines random and vary the depth of the lines.

Step 10

To cover the cake drum use a small amount of white Pasta Top and knead it well. Roll out to a thickness of 0.2mm. Cut 5cm wide strips (width is to suit the size of drum you used).

Step 11

Add a little cake gel to the drum. Cover the drum with the white Pasta Top strips. Start at the back and gently pull it around the cake placing it onto the drum. Due to the high elasticity the fondant does not tear. Cut away the excess paste.

Step 12

Using a small amount of white Pasta Top cover the visible part of the drum in the hole of the cake. Add texture with the Dresden tool.

Step 13

For the thick rim of the plant pot use 170g of the dark orange Pasta Top and roll into a thick strip. Roll out the strip to 5mm thick. Don’t roll it out too thin! Cut out a strip of 3cm wide and approximately 50cm long.

Step 14

Apply a little cake gel around the bottom of the cake.

Step 15

Fix the 3cm strip around the bottom of the cake and cut off the excess. This does not have to be super neat as we want it to have a ‘broken’ look.

Step 16

For the mouses body use 250g of white modelling chocolate. Knead until soft. Do not knead for too long as it may become too soft for modelling. Add a little black gel colour while kneading. Weigh 60g and roll to a tear drop shape.

Tip: If the modelling chocolate has become too soft allow it to rest for a while to cool down.

Step 17

Add fur texture with a modelling tool. Mark the paste in various directions to get a random effect. Make sure you work in one direction as this will give the hair structure look.

Step 18

Use a little cake gel to fix the body on top of the cake.

Step 19

Using 5g of black Pasta Model roll into a 5mm thick string. Cut 4 pieces with a weight of 0.5g and roll to a ball shape for the eyes. Allow them to harden.

Step 20

For the head use 40g of grey modelling chocolate and roll to a tear drop shape. Do not hold the modelling chocolate in your hands for too long as it may become too warm and it will be less easy to work with.

Step 21

Make a horizontal cut on the thin end of the teardrop. This will be the mouse’s mouth. Make a 0.5cm vertical cut above this for the nose area.

Step 22

Model the mouth with the Dresden tool. Press the chocolate down in the middle and press out to the sides. Press the bottom of the mouth in a little bit. Shape the front of the muzzle.

Step 23

Shape the nose with the narrow end of the Dresden tool. Insert the tool either side of the vertical cut and gently pull up slightly. This gives volume to the nose.

Step 24

Form a socket of 5mm diameter for the eyes on either side of the head with the ball tool.

Step 25

Use a little cake gel to fix the eyes into each socket.

Step 26

Roll a thin strip with pointed ends out of grey modelling chocolate. Cut a length of 1cm from each end for the eyelids.

Step 27

Make sure that both ends are pointed. Fix the eyelids below and above each eye.

Step 28

Using your Dresden tool blend and shape the face and eyelids.

Step 29

Add the fur texture to the head. Make sure to work back from the front of the muzzle. Again, do not hold for too long otherwise it may become too warm and deform. If it is too soft to work with place aside to allow to cool.

Step 30

For the teeth cut a 3 x 3mm square of white Pasta Model. Cut off the corners and press a line in the middle with your knife. Fix the teeth using a little cake gel.

Step 31

Attach the head to the body looking down. To fix you can use cake gel with a cocktail stick.

Step 32

For the feet take 4g of grey modelling chocolate and divide into 4 equal pieces. Roll one piece into a ball and press flat with your finger. Cut 4 notches on the front of the flat circle with a sharp knife. Shape the toes. Press two horizontal lines into the toes with the back of your knife. This allows you to shape them more naturally. Repeat these steps until you have four feet.

Step 33

Fix a foot to the body either side of the head. Blend to the body with a modelling tool. For the left back leg use 2.5g of grey modelling chocolate and roll to a long oval shape. Fix to the left back of the body. Fix the paw to the leg and add fur texture. Make sure that the leg is well blended into the body and foot. Repeat for the right back leg.

Step 34

For the ears use 3g of grey modelling chocolate. Divide into two equal pieces and flatten with your finger into a circle with a diameter of 2cm. The circles should be a little thicker in the centre and thin around the outside.

Step 35

Using your Dresden tool make a small hole in the head of the mouse.

Step 36

Fix the ear into the hole. Press with the Dresden tool to blend the ear to the head.

Step 37

Fix the other ear. Your first mouse is now ready.

Step 38

For the second mouse, repeat step 20 and place the body upright on the drum. Add a cocktail stick for fixing the head.

TIP: If you want the models to be fully edible you can use uncooked spaghetti or no skewer at all.

 

Step 39

Make a head following the steps from the first mouse. Attach the head looking upwards. You can add a little modelling chocolate to the neck for extra reinforcement and blend. Add the fur texture.

Step 40

Add ears as we did for the first mouse.

Step 41

For a front leg use 1.75g of grey modelling chocolate. Roll to a 2cm long sausage shape. Make a foot as we did for mouse 1. Add fur texture.

Step 42

Fix the foot to the leg. Fix the paw to the flower pot and fix the arm to the body of the mouse. Use a small amount of cake gel to fix. Repeat for the second front leg.

Step 43

For the back legs use 2.5g of grey modelling chocolate and shape to a long oval shape. Fix to the side of the body and fix a foot. Add fur texture and blend all joints. Repeat for the other back leg.

Step 44

For the tail roll 2g of grey modelling chocolate thinly to a length of 10cm. Give the tail an “S” shape and set aside to harden. Fix to the mouse. 

TIP: You can also put the tail up in the air. As modelling chocolate is hard when cold, you can model the tail upright. Let your own creativity run free.

Step 45

Mix a small amount of black powder colour with clear alcohol to create a weak watered paint. Use a brush to paint the mouse fur. We want the paint to run into the grooves of the fur as this creates nice colour and shades.

Step 46

Using a soft brush and pink powder colour dust the toes, tail, ears and cheeks.

TIP: Cover the area around the part to be dusted with a tissue. This way you prevent other parts of your model being coloured incorrectly.

Step 47

For the eyes roll a small ball of white Pasta Model and press flat on your fingertip. Cut into four. Roll small balls and fix to the eyes.

Step 48

Paint the eyes with Liquid Shiny.

TIP: Clean the brush with clear alcohol.

Step 49

Take one sheet of 0.60mm wafer paper (or two sheets of 0.27mm) and tear into small pieces. Place the pieces in a food processor or blender. Blend until it is in very small pieces.

Step 50

Add Pump Powder silver glitter to give a sparkling effect.

Step 51

Add a thin layer of cake gel to the top of the flower pot, the top of the rim and the cake drum.

Step 52

For the snow effect sprinkle the chopped wafer paper over the parts that are covered with cake gel.

 

Step 53

To highlight the hole mix brown powder colour with a small amount of clear alcohol. Make sure your brush semi dry and paint the shadow and shading.

TIP: Are the dust highlights too harsh or too clear? Gently wipe with a damp tissue over the part that you want to blend.

Step 54

Finally, finish your drum with a ribbon of your choice.

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FOREST FRIENDS CAKE TUTORIAL

FOREST FRIENDS CAKE TUTORIAL

Sep 2, 2021 | Cakes, Modelling

Author: GABRIELA DOROGHY

FB: Gabriela Doroghy

Skill level: BEGINNERS

You will need:

  • Saracino Pasta Model (light skin tone, white, black, brown, orange and red)
  • Saracino Pasta Top (white)
  • Saracino dust colours (yellow, orange, black, brown and light gold)
  • Saracino gel colours (light green and green)
  • Saracino cake gel
  • Saracino Liquid Shiny glaze
  • Dummy or cake (20cm/15cm)
  • Mat
  • Cake board (30 cm dia.)
  • Rolling pin
  • Smoother
  • Scalpel
  • Knife
  • Scissors
  • Dresden tool
  • Ball tool
  • Aluminium foil
  • Cling film
  • Brushes
  • Clear alcohol
  • Paper towel
  • Baby wipes
  • Cornflour
  • Cocktail sticks
  • Wire cutter
  • Whisk
  • Bowls

    Step 1

    For the body of the fox we will need 55g of orange Pasta Model, knead it well and roll a ball. With the palms of the hands roll the paste into a cone shape. Insert a cocktail stick and cut to length.

    Step 2

    Roll out white Pasta Model and cut out a teardrop shape with a cutter.

    Step 3

    Using your fingers lengthen it a little and glue it onto the body.

    Step 4

    For the back legs we need 2 x 5g orange Pasta Model. Roll into two balls, flatten them and with your Dresden tool give them the shape shown. For the back leg paws use 2 x 1.5g black Pasta Model rolled into two small balls. For the front legs we need 2 x 4g of orange Pasta Model. Roll it into two sausage shapes of the same length with one end thinner. For the front leg paws use 2 x 4.8g of black Pasta Model rolled into two balls.

    Step 5

    For the front leg paws roll the black Pasta Model into a sausage shape then bend to form the feet. Fix each foot to the orange legs.

    Step 6

    Attach the back legs and feet onto the body. Use your Dresden tool to add grooves for the toes.

    Step 7

    Attach the front legs. Make toes as previous.

    Step 8

    For the tail we need 16g orange Pasta Model. Roll it into a sausage shape with one end thinner. Roll white Pasta Model. Using a scalpel cut a small piece of paste and cut one edge with a zig-zag outline as shown.

    Step 9

    Glue the white patch to the tail. Attach the tail to the body.

    Step 10

    For the head roll a 60g ball of orange Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead.

    Step 11

    The head shape should look like this.

    Step 12

    Use your fingers to shape the cheeks and chin.

    Step 13

    Roll a piece of white Pasta Model. Using a scalpel cut the shape shown.

    Step 14

    Glue the face onto the head. Do not add glue to the end of the cheeks as we want these to protrude.

    Step 15

    Using a ball tool create the eye sockets.

    Step 16

    For the nose and eyes roll three small balls of black Pasta Model. Using a modelling tool flatten the eyes. Fix to the face as shown.

    Step 17

    Roll a thin piece of black Pasta Model then cut in half to form the eyebrows. Glue them onto the forehead.

    Step 18

    Using a Dresden tool, form the mouth.

    Step 19

    Shape the mouth to give a cute look. Add the line between mouth and nose.

    Step 20

    Using a pair of scissors cut the cheek fur.

    Step 21

    Roll two white small balls and add them to the eyes.

    Step 22

    For the ears we need 2 x 2g black Pasta Model and 2 x 1g orange Pasta Model. Form teardrop shapes and flatten. Glue them together. Cut them to the size needed.

    Step 23

    Fix them to the top of the head.

    Step 24

    Roll four thin strands of orange paste. Glue them together to form a tuft of hair.

    Step 25

    Use a little cake gel to fix to the top of the head.

    Step 26

    Use a small piece of orange paste to form the tongue. Insert into the mouth and with the Dresden tool give it the right shape.

    Step 27

    Dust the head with a soft brush and orange powder colour.

    Step 28

    Dust the face, tail and body with orange powder colour.

    Step 29

    For the body of the racoon we need 40g grey Pasta Model. Knead it well and form a ball. With the palms of our hands roll into a cone shape. Insert a cocktail stick and cut to length if required.

    Step 30

    Roll white Pasta Model and cut a teardrop shape with a cutter. Use your fingers to lengthen a little and glue it onto the body.

    Step 31

    For the back legs we need 2 x 4.5g of grey Pasta Model. Roll into two balls, flatten them and bend to form the feet.

    Step 32

    Using a modelling tool shape the paw.

    Step 33

    For the arms we need 2 x 2g grey Pasta Model. Roll into two sausage shapes of the same length and with a scalpel cut the paste to form the fingers. Add shape to the fingers.

    Step 34

    Fix the legs and arms to the body.

    Step 35

    For the head roll a 50g ball of grey Pasta Model. Using your thumb press across the face where the eyes will be to form the forehead shape. With your fingers shape the cheeks and chin.

    Step 36

    For the eyes roll white and black Pasta Model thinly. Using a scalpel, cut the shapes shown. We need two mirrored pieces for the two eyes.

    Step 37

    Fix the black part onto the white. Fix to the head but leave the outside cheek edges without glue and protruding as we did for the fox.

    Step 38

    Using scissors cut the cheek fur as shown.

     

    Step 39

    For the nose area use 4g white Pasta Model and with your fingers shape it and fix to the face. Roll a small piece of black paste to a ball and fix for the nose. 

    Step 40

    Using a Dresden tool press and shape the mouth.

    Step 41

    Using a ball tool create the eye sockets. For the eyes roll two small balls of black paste and fix them into the eye sockets. Flatten them and add two small white balls.

    Step 42

    For the ears we need 2 x 1.5g grey paste and 2 x 1g black paste. Form to teardrop shapes.

    Step 43

    Fix the black to the grey. Cut them to the size that is needed for the ears.

    Step 44

    Fix to the top of the head.

    Step 45

    Using grey paste add a tuft of hair to the head as we did with the fox.

    Step 46

    Fix the head to the body. Add four balls of black paste to each foot to look like a paw.

    Step 47

    For the tail we need 14g grey Pasta Model. Roll to a sausage shape with one end thinner. Roll some black paste thinly and cut into thin strips.

    Step 48

    Fix the strips around the tail. Fix the tail to the body.

    Step 49

    Add a pink tongue. Roll a thin strand of white paste and add it to the ears as shown. Using a thin brush and white gel colour paint a thin line around the eyes.

    Step 50

    Dust the face and body with black powder colour.

    Step 51

    For the hedgehog’s body we need 85g light skin tone Pasta Model. Knead it well and roll a ball. With a little finger shape the body as shown.

    Step 52

    Using your thumb shape the head and form the snout. Press an indent where the eyes will be.

     

    Step 53

    Use a ball tool to form the eye sockets. For the eyes and nose roll black paste to form three small balls. Fix to the face. Use a Dresden tool to form and shape the mouth.

    Step 54

    Add eyebrows. For the arms we need 2 x 2.2g of light skin tone Pasta Model. For the feet we need 2 x 2.5g light skin tone paste.

    Step 55

    Using a scalpel cut the paste to form the hand and fingers to the arms. Use a modelling tool to form the toes on the legs.

    Step 56

    Fix the arms and legs to the body. Add white dots to the eyes. Add a black tongue. Roll brown Pasta Model into small cone shapes to form the needles.

    Step 57

    Start adding them from the top to the bottom. You will need patience with this step.

    Step 58

    For the ears we need 0.3g light skin tone paste. Roll into two small balls, flatten slightly and fix to the head. Use a small ball tool to press and form the ears.

    Step 59

    Roll eight small brown balls and fix to the feet to look like paws. If required add more needles to the forehead. Dust the face and body with brown powder colour.

    Step 60

    For the largest mushroom we need 12g of white Pasta Model. Knead well and form a ball. Roll out to shape the stalk. For the mushroom cap we need 9g white paste and 9.6g red paste. Knead and use your fingers to flatten and form one red circle and one white circle.

    Step 61

    Place the white circle on the red to form the cap. Press the center with a ball tool.

    Step 62

    Use a knife to add a mushroom texture on the underside of the cap.

    Step 63

    Turn the cap over and shape to look like this. Fix the cap onto the stalk.

    Step 64

    Roll white Pasta Model thinly. Cut out different sized circles. Use a little water to fix randomly to the cap.

    Step 65

    Make as many mushrooms as you want in different sizes. Dust the mushrooms with brown powder colour.

    Step 66

    For a shiny look glaze the cap using Liquid Shiny.

    Step 67

    Prepare the ingredients for the moss: 1 egg at room temperature, 25g flour, 5g baking powder, 12g sugar, 30g honey.

    Step 68

    In a mixing bowl combine the egg and sugar. Whisk until light and fluffy, add honey and whisk again.

    Step 69

    Add green gel colour and whisk again.

    Step 70

    Use a sieve to add the flour and baking powder and gently mix it with a spatula. Fill the silicon cups to about 1/3 full. Microwave the cups for approximately 55 seconds and it should look as shown. Allow to cool completely then remove from the mould.

    Step 71

    Cover the top of your cake top using white Pasta Top that has been coloured with a little brown gel colour. Although Pasta Top can be rolled very thinly we dont want that in this case. Do not roll the paste too thin as we need to add texture and pattern. With a Dresden tool create circles on top of the cake.

    Step 72

    Use a small piece of scrunched up aluminium foil to add texture.

    Step 73

    Use the Dresden tool to add lines so it looks like the tree was recently cut. Start from the centre and work outwards.

    Step 74

    Using Pasta Top roll long, thin sausage shapes. Fix each one to the side of the cake using cake gel. The pieces should be touching each other to leave no gaps.

    Step 75

    Use the Dresden tool to add pattern and texture. With the flat end of the Dresden tool shape a realistic “hole” as you would see in tree bark. Continue around the cake adding random pattern.

    Step 76

    Use the silver foil to add more texture.

    Step 77

    Once the side of the dummy is fully covered we add some deeper lines on top as shown.

    Step 78

    Cover the cake board with cling film to keep it clean as this part can be messy. Using a soft brush dust the top of the cake with brown, orange and yellow powder colours. Also add some black powder in areas.

    Step 79

    Using a bigger brush and clear alcohol paint the top of the cake using a circular movement.

    Step 80

    Using a soft brush dust the side of the cake using green, black, orange and brown powder colours. As with the top use a bigger brush and clear alcohol to paint the side of the cake.

    Step 81

    When finished dusting remove the cling film. Clean the cake board and allow all to dry. If yours is a real cake use kitchen towel and clear alcohol to clean excess powder. If the cake is a dummy we can use baby wipes. We want the top of the cake to be a lighter colour than the bark. Clean the excess powder from the side of the cake.

    Step 82

    Using a soft brush and Saracino light gold colour powder dust the top and side of the cake.

    Step 83

    Crumble the moss sponge into random pieces. Using a flat brush apply cake gel to the cake board and add the edible moss. Continue to add more edible moss until the cake board is fully covered.

    Step 84

    The cake is ready. Now we can add the mushrooms and the cute animals we modelled previously.

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    PIRATES GOLD

    PIRATES GOLD

    Sep 2, 2021 | Cakes, Modelling

    Author: Silvia Mancini

    FB: SILVIA MANCINI CAKE ART & CO

    Skill level: INTERMEDIATE

    You will need:

    • Download templates HERE
    • Saracino gel colours : red, black, brown, light blue,white
    • Powder colours: gold, pink
    • Cake gel
    • Pasta Top : baby blue and white (for the board colour it with brown and yellow gel colour and a little black)
    • Pasta Model : white, orange, brown, tiffany, red, black, yellow
    • Royal icing
    • Rice paper sheets
    • Cakes : 15cm dia x 19cm high and 10cm dia x 10cm high
    • Clear alcohol
    • Dresden tool
    • Ball tools (small and 10mm size)
    • Scalpel
    • Pointed hard brush
    • Sharp pointed tool
    • Small scissors
    • Straw
    • Piping tube nr 5
    • Easy Eyes green pack
    • Knife
    • Cocktail stick and toothpicks
    • Big brush
    • Fine paint brushes
    • Cake board 25cm diam
    • Rolling pin

    Step 1

    Cut out all the templates.

    Step 2

    Roll out different colours of Pasta Model and cut out each part of the boat using the templates. Fix them together using a little edible glue, one on top of the other starting from the largest (shape 1). Use a scalpel to add the wood effect.

    Step 3

    Using red gel colour and gold powder colour (thinned with clear alcohol) paint the details.

    Step 4

    Using a soft brush and brown powder colour dust the wood sections.

    Step 5

     Wrap a cocktail stick with a thin piece of brown paste and attach the flag to the top.                                                                          

    Step 6

    Create the treasure chest in the same way you created the boat. Paint the treasure with the gold powder paint made earlier, cut the edible jewels into small pieces and attach them to the treasure chest using a little water.

    Step 7

    We want it to look like this.

    Step 8

    Using the template make the palm tree using the same techniques. Using the gold paint we made previously paint stripes on the tree and to the edges of the leaves. Dust the leaves using green powder colour.

    Step 9

    For the Octopus take 15g of pink Pasta Model and roll into a teardrop shape. Use a ball tool to press an eye socket.

    Step 10

    Using white paste roll a small ball for the eye. Add the eye details. Use black Pasta Model to make a small eye patch for the other eye. Fix to the Octopus head. 

    Step 11

    Cut a cross shape on the bottom side using a pair of small sharp scissors.

    Step 12

    Stretch and roll out each of the 4 parts to create the tentacles. Add more tentacles to give 8 in total.

    Step 13

    For the mermaids tail use 30g of pre-coloured tiffany Pasta Model (as an alternative mix 2/3 light blue + 1/3 green) and roll a long tear drop shape. Use your finger to push the paste to create the back side of the tail .

    Step 14

    Use a ball tool to form a dent on the top of the wider end.

    Step 15

    Use a scalpel to remove a small piece of paste on the front side. This will help when we bend.

    Step 16

    Bend the tail as shown.

    Step 17

    Secure the tail to a dummy using a cocktail stick. Use a Dresden tool to create two folds. Mark the scales using a straw which has been cut in half lengthways.  

    Step 18

    For the body use 15g of light skin tone Pasta Model and roll to a shape with one end a little bit smaller than the other.

    Step 19

    Use your finger to press down across the wider shoulder area.

    Step 20

    Use your fingers to shape the neck area.

    Step 21

    Again use your fingers to press in and create the waist, tummy and breast.

    Step 22

    Bend the back.

    Step 23

    Fix the torso to the tail.

    Step 24

    Insert a cocktail stick or wooden skewer through the body and the tail into the dummy. This will be used to secure the mermaid to the cake. Leave enough at the neck to secure the head. Create the navel with a pointed tool.

    Step 25

    Use a scalpel to mark the cleavage.

    Step 26

    Cut out a small strip of white Pasta Model and wrap around the chest. Twist at the back and fix.

    Step 27

    Create some random cuts.

    Step 28

    For the head use 20g of light skin tone Pasta Model. roll to a teardrop shape then flatten with the palm of your hand. Create the eye area by pressing gently with fingers.

    Step 29

    Shape the nose using the Dresden tool.

    Step 30

    Place the Easy Eyes tool (small size of the green pack) centrally above the nose and push gently.

    Step 31

    Use the Dresden tool to press the eye sockets in away from the edge.

    Step 32

    Use a sharp pointed tool to define the outline of the eyes.

    Step 33

    Use a Drseden tool to shape the eyebrows (for added expression make one of them higher than the other).

    Step 34

    Use a scalpel to cut a smile and carefully remove the paste from inside the mouth.

    Step 35

    Flatten the surface using a very small ball tool. Replace with a piece of white Pasta Model.

    Step 36

    Use the Dresden tool to add lines and character to the smile.

    Step 37

    Using a small brush paint the eyes with white gel colour.

    Step 38

    Using a fine brush paint the eyebrows. Roll out the light blue paste very thin and cut out two circles using a straw or small circle cutter.

    Step 39

    Fix the blue circles to the eyes as shown. Press two holes for the pupils and paint them with the black gel colour.

    Step 40

    Blend the iris with a dark blue gel colour. Paint the eyes contour, the eyelashes and the outline of the smile using the black gel colour. Dust the cheeks with a bit of light pink powder colour. Add the light point to the eyes with white undiluted gel colour.

    Step 41

    Cover the cake using baby blue Pasta Top. For the sea I found that the rice paper sheets were very versatile and easy to use with a very nice result. Dilute some powder colours in water. Remember that the tone of the colour you see in the bowl is different to when applied so you may want to practice on another piece of paper before you start.

    Step 42

    Paint the sheet with the colour using a large brush.

    TIP Pay attention not to soak the paper too much.

    Step 43

    Wait about 5 minutes (touch the paper to check if it is ready or not) then shape the ruffles with the fingers.

    Step 44

    Place it on a dummy (preferably of the same size of the cake) and continue to make another. Don’t let them dry completely so after making three or four pieces start attaching them to the cake using a little water.

    Step 45

    Overlap each paper but avoid to overlap them too much. The sheets will now be flexible and stretchy so it is not difficult to place and shape them to the right position.

    Step 46

    Cover the board with a sand coloured paste and add all the grooves using a large ball tool.

    Step 47

    Transfer the lower tier cake to the prepared board. Add the smaller top tier. Use dowels to support if required.

    Use a little edible glue to fix the boat to the top tier.

    Step 48

    Insert the flag so that it is visible from the front. If the cake is edible you may want to use a posy pick.

    Step 49

    Attach the Octopus on the right hand side and the mermaid’s body on the left.

    Step 50

    Add a little white paste to the paste you used for the tail and roll it out very thin. Cut out a large tail fin and place on a foam pad. Add texture with a ball tool.

    Step 51

    Fix to the end of the tail using a little water. Dust the edges using  green powder colour and the grooves with a white powder colour. Finish the tail by painting white lines.

    Step 52

    For the waves mix the royal icing as per the instructions on the packet (just add water). We need a medium consistency so be careful not to add too much water.

    TIP You can prepare the whole packet of royal icing if you will soon need it for other decorations. The mixed result is likely to be better.

    Step 53

    Pipe the royal icing along the edges of the waves and use a wet brush to blend and create the crests.

    Step 54

    Fix the palm tree and the treasure chest on the board to the sides of the cake.

    Step 55

    For a sand effect crumble some biscuits and spread around the cake.

    Step 56

    Using  5 – 6g of light skin tone Pasta Model roll a sausage shape with each end narrower. Cut it in half and flatten the hand ends to create the palms. Roll to thin the wrist and the elbow area.

    Step 57

    Cut out the thumb making a V shaped cut with the scalpel. Push the thumb forward and smooth the edges. Bend the right arm.

    Step 58

    Fix the arms to the torso using a toothpick and a little water.

    Step 59

    Use the end of the piping nozzle to cut out some small circles for the coins. Paint with the gold paint we made previously (if it has dried add more clear alcohol).

    Step 60

    Fix the coins on the hand of the mermaid. Make another arm and attach to the body.

    Step 61

    Using about 50g of orange Pasta Model cut out strands of hair as shown.

    Step 62

    Start by attaching the smaller strands to the back of the head.

    Step 63

    Fix the the largest piece to the back and pinch the excess together on the top of the head. Cut away the excess paste.

    Step 64

    Continue attaching the other strands.

    Step 65

    Continue attaching all the other strands until the last one is fixed at the back of the head.

    Step 66

    Add random marks using the scalpel to add character.  Add some very small strands between the larger ones.

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