we love pastry - Saracino

PIRATE SHIP CAKE TUTORIAL

Oct 6, 2021 | Cakes, Modelling

Skill level: INTERMEDIATE

You will need:

A dummy or cake
Cake drum
Saracino Pasta Top (blue, tiffany, white) to cover dummy / cake and cake drum
Saracino Pasta Model (brown, orange, blue, green)
Airbrush
Airbrush colours (brown, black)
Rolling pin
Modelling tools
Smoother
Silicone mould shells
Scalpel
Long and short toothpicks
Saracino Wafer Paper 0.27
Water
Brush

Step 1

Combine the white, tiffany and blue Pasta Top and mix. Dont worry about mixing too well as we want a marble effect.

Step 2

Cover the cake board.

Step 3

To cover the dummy / cake use the coloured Pasta Top. If you need to dust the work surface with cornflour before rolling the fondant to prevent it sticking. Lightly moisten the dummy or cake using water or cake gel so that the fondant sticks.

Step 4

For the shells to the side of the cake roll small balls using three different colours. Use your ball tool to create an indent and hollow out to form the curved shape.

Step 5

Attach them randomly to the cake and board.

Step 6

For the seaweed roll long sausage shapes from two shades of green Pasta Model. Use your fingers to flatten.

Step 7

Twist them into a seaweed shape. Fix them to the cake as you wish.

Step 8

For the waves use the remaining coloured Pasta Top. Weigh out pieces of 18-30g and roll each of them to a long teardrop shape. Again this does not have to be perfect as we want to achieve a random sea look.

Step 9

From the narrow end roll into a snail shell shape.

Step 10

Bend and shape the waves randomly to give a flowing sea feel. Fix to the top and sides of the cake using a little water or edible glue.

Step 11

Using 500g brown Pasta Model model the shape of the boat.

Step 12

Use your scalpel to cut out a rectangle shape for the hollowed out deck area.

Step 13

Roll thin strands of brown paste. Flatten gently and cut into strips to attach to the back of the deck area. We want to achieve a wooden plank effect.

Step 14

Use your Dresden tool to apply a wood look texture to the ship.

Step 15

Roll out a 3cm wide strip of brown Pasta Model. Use a sharp knife to form a turret shape across the top.

Step 16

Using a little water fix to the bow and stern of the ship cutting the piece to the length you need. Using a ball tool make indentations in the front for the port holes.

Step 17

For the cannon shutters shape 8 small squares and fix them to the sides of the ship pressing with point shapers.

Step 18

Roll a 3cm long sausage shape and cut into two. Fix vertically on the back end of the ship. Roll a thinner sausage shape and fix over the two vertical pieces.

Step 19

For the mast pads roll 1.5cm long sausage shape and divide into three equal parts. Roll a thin strip and fix around the top of each mast base. Fix the mast bases to the front, middle and back as shown.

Step 20

For the two front handrails roll a 1cm diameter sausage shape 3cm long and cut in half fix to the deck as shown. Roll a thinner piece and divide into two and stick to the top of each post to form the handrail.

Step 21

For the steering wheel support roll a 3cm long sausage shape slightly narrower at the top end. Mark 3 grooves around it. Fix between the handrails.

Step 22

Using a thin line of rolled paste form a round steering wheel.

Step 23

Add 8 small lengths of thin brown paste to the wheel meeting in the centre. Use a sharp modelling tool to mark small holes at the joining points.

Step 24

Attach the wheel to the upright column.

Step 25

Work your brown paste until it is soft. Cover three wooden skewers with the paste.

Step 26

Insert each mast into the three bases we fixed earlier.

Step 27

Now prepare the horizontal mast pieces. Cover lengths of wooden skewer and toothpick with the soft brown paste. For this ship I have used 7 mast pieces.

Step 28

Using a little water or edible glue fix each horizontal member to the vertical mast. Roll or extrude a thin line of brown paste. Twist around to give the rope look.

Step 29

Using an airbrush spray with a dark brown. We want to achieve a shipwrecked derelict look.

Step 30

For the sails we need to rip pieces of 0.27 wafer paper to give a torn rough look. Use your airbrush to spray both sides black.

Step 31

Using a little water or edible gluse fix the sails to the masts randomly. We want to achieve a ripped, ghostly, random look.

Step 32

Place the ship on the cake so that it sits against the waves. If the ship is not sitting well use a little spare paste underneath were it is not seen.

Step 33

To give added dimension and character to the cake add shells. Mix orange and brown pasta model to give a marble effect.

Step 34

Use a shell mould to make as many pieces as you want for the look of your cake.

Step 35

Add to the look by fixing a few random white ‘bubbles’.

Step 36

AHOY!! We are ready to set sail.

Back To Tutorials

AUTUMN WAFER PAPER WEDDIG CAKE

Oct 6, 2021 | Cakes, Wafer Paper

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: INTERMEDIATE

You will need:

Airbrush colour – yellow
Corn flour
Distilled water
Gel colour – orange, yellow
Glycerin
Pasta Model – brown
Ribbon
Wafer paper 0.27mm
Pasta Top – white, yellow
Gold glitter
Ground coffee beans
Boiled water
Powder colour – yellow, orange, brown
Cake gel
Acrylic disk 26cm diameter
Aluminium foil
Ball tools
Brown flower tape
Dresden tool
Dummy 15 x 12.5cm
Dummy 20 x 15cm
Dummy disc 2 x 10cm
Fine sandpaper
Flower picks – small (x2)
Flower wire 20 and 28 gauge
Foam flower pad
Food steamer
Glass bowl 12cm diameter (x2)
Half sphere on wire from Styropor Products
Brushes
Leaf veiner – large
Leaf veiner – medium
Tweezers
Rolling pin
Scissors
Sharp knife
Sharp edge smoother
Template sheet

Step 1

Prepare your dummies and products.

Step 2

Prepare 600g white Pasta Top and 100g yellow Pasta Top (knead each until soft). I used pre-coloured yellow paste but you can also colour white Pasta Top with yellow gel colour. We want to achieve a marbled effect so roll the Pasta Top and place them against each other as shown.

Step 3

Twist the white and yellow paste together as shown in the photo. Limit the number of twists so that the paste does not mix too much. Add a little orange gel colour to a few places.

Step 4

Now pull and twist the paste 3 to 5 times. Not too often otherwise the colours will mix too much.

Step 5

Brush your dummy with cake gel or boiled water. Roll out the marbled Pasta Top to 2 to 3mm thick and a diameter of approximately 50cm.

Step 6

Place the Pasta Top on the dummy and smooth out to the bottom. This doesn’t have to be perfect but there should be no air bubbles between the Pasta Top and the dummy. Trim off any excess paste with a sharp knife and store in an airtight plastic bag.

Step 7

To achieve nice sharp edges take an acrylic disk with a diameter of at least 26 cm and cover with cornflour. Turn your dummy (or cake) upside down on the acrylic disk as shown. Take the Sharp Edge Smoother and work around the dummy until you get a nice smooth result. It is important that you put extra pressure where the cake touches the acrylic disk. This is where the magical sharp edge appears.

Tip: On the Instagram site: “Sharp Edge Smoother” you can find various instructional videos about using the Sharp Edge Smoother made by Carol Smith.

Step 8

When you have finished smoothing, turn the whole thing over again. Carefully remove the acrylic disk. If necessary, you can smooth out small irregularities. You should have sharp edges.

Step 9

Knead the remaining Pasta Top until it becomes a solid colour and cover the 25cm diameter cake drum. Trim excess paste with a sharp knife.

Step 10

Using the solid yellow colour cover a dummy disk of 2cm high and 10cm diameter.

Step 11

Using 450g white and 50g yellow Pasta Top repeat the marbling effect. Roll to a diameter of approximately 40cm. Cover the dummy then repeat previous steps to achieve the sharp edges.

Step 12

Then turn the cake over. Carefully remove the acrylic sheet. If necessary, you can smooth out small irregularities.

Tip: The more often you use the smoother, the faster and easier you can create the Sharp edge effect. So you can practice the technique well on dummies.

Step 13

Take 2 sheets of Saracino 0.27 wafer paper. Colour the wafer paper yellow on both sides with the airbrush colour and airbrush. Work in several thin layers. Allow the airbrush colour to dry thoroughly before applying the next coat. The number of layers added determines the brightness of the colour. If you do not have an airbrush, you can also colour Saracino wafer paper with an alcohol-free conditioner coloured with yellow powder or gel colour.

RECIPE alcohol-free conditioner:

*½ tsp food grade glycerin

* 2tbsp water (distilled preferably)

Mix the two ingredients in a bowl and it is ready to use. You can colour it with Saracino dust or gel colors. You can also use the mix in the airbrush. Mix made with distilled water can be stored for a month in a dark place. It can be stored for 1 day with tap water.

Step 14

Prepare a mould to dry the sunflower later. Take a piece of aluminum foil and fold it to a 12 x 12cm square. Now press the piece of folded aluminum foil into a glass bowl with a 12cm diameter. The size and curvature of the aluminium mould can be adjusted to the size of the flower.

Step 15

Pierce a hole in the center of the aluminium mould. Set aside until needed.

Step 16

Cut 16 small strips of the coloured wafer paper with a width of 1.5cm and length of 6cm. You can cut 3 layers of wafer paper at the same time. Lay the 16 petals on your worksheet.

Step 17

Take a foam flower pad and a Dresden tool. Place a petal on the pad and run your Dresden tool from top to bottom in a smooth motion. Apply light pressure so that the leaf gets a nice upright shape.

Tip: Wafer paper has a smooth side and a textured side. Use the textured side as the top of your leaf. This gives your leaf a more natural look.

Step 18

Cut a 6cm long strip in half into 2 equal 3cm lengths. Then cut strips of 1.5cm wide. Cut out 12 small petals. No petal is the same so we dont need a template. Work the petals as previously described. Set your petals aside for later use.

Step 19

Take a 4cm diameter styrofoam hemisphere on wire (from Stryropor Products).

Step 20

Take 8g of brown Pasta Model and knead gently. Shape the paste into a flat circle with a diameter of 5.5 cm. Place the brown Pasta Model circle on the hemisphere and fix using a small amount of cake gel. Make sure that an equal amount protrudes around the edge. Leave a bulge in the edge.

Step 21

Prepare a 5cm diameter circle of 0.27 wafer paper.

RECIPE wafer paper glue:

Shred a small amount of wafer paper and put in a glass jar. Add a small amount of distilled water and let it sit overnight. Shake everything well and your wafer paper glue is ready to use. It can be stored in the refrigerator for 1 week.

Step 22

Put the flower wire through the center of the wafer paper circle and fix it to the bottom of the hemisphere. Allow to dry well.

Step 23

Using tweezers, pinch small points around the outer edge. Make the points random all around the outside edge.

Step 24

Using a ball tool gently press in the center of the brown Pasta Model. Make a circular motion and leave the paste slightly higher in the centre.

Step 25

Use a small ball tool to add texture to the centre.

Step 26

Apply cake gel over the textured brown paste.

Step 27

Take a small bowl of ground coffee. Dip the flower centre until it is completely covered with ground coffee. Let it dry for a few hours.

Step 28

Using your 16 large yellow petals add wafer paper glue to 1cm at the base. Do not use too much glue as this will melt the wafer paper. Fix four petals at equal centres to the bottom of the flower base. Add another four petals equally.

Step 29

Add all the large petals. Make sure that they are nicely arranged around the flower centre. Insert the flower wire through the aluminium mould and allow to dry for a few hours. Drying time will depend on humidity.

Step 30

Dust the smaller petals using orange powder colour. It should be darker at the wider end.

Step 31

Brush the lower edge of the small petals with wafer paper glue and attach between the large petals and the centre. Arrange the petals nicely around the centre.

Step 32

Cut out a star shape with long points from the wafer paper. Paint with the alcohol-free conditioner that has been coloured with brown powder colour.

Step 33

Fix to the bottom of the flower. Allow to dry.

Step 34

For the leaves we need two different sizes. Print the template at the end of this tutorial or choose your own leaf shape and size. Cut out a template for the leaves from a sheet of paper. Place the template on three layers of 0.27mm wafer paper. Cut out 3 leaves at a time. We need 10 large and 10 small leaves. Cut some extra leaves as spare.

Step 35

For the sunflower leaf cut serrations with small scissors. This can be random. Point the serrations slightly toward the pointed end for a more natural look. Make 3 leaves.

Step 36

Lay out your leaves by variety with the smooth side up. Cut 23 10cm lengths of 28 gauge flower wire. Take a small amount of wafer paper glue.

Step 37

Add wafer paper glue to the end of the wire.

Step 38

Press the flower wire to the centre of the leaf. Press firmly for a few seconds to achieve a good bond.

Step 39

Repeat to add a wire to all of the leaves. Allow to dry for 10 minutes.

Step 40

Mix orange and brown powder colour with clear alcohol to a thin paint. Paint the smooth side of the paper and place the leaf upside down on your work surface. It is best to use a silicone mat so that the leaves do not stick to the surface. Repeat for all leaves. Allow them all to dry until they no longer stick to your fingers. Depending on the humidity this will take between 10 and 30 minutes. Be careful as damp leaves are very fragile.

Step 41

When the leaves no longer stick you can turn them over. Paint the rough side of the leaf with the brown alcohol-free conditioner and dab the leaf with a small amount of cornflower. Press the leaf in a leaf mould for 5 seconds. Open the mould and carefully remove the leaf. Make sure you do not add too much conditioner as it could stick. You should now have a grain in the leaf. Allow to dry well.

Step 42

When the leaves are fully dried brush the edges with a little cake gel. Do not add too much gell or the wafer paper will melt. Dip the edges in the Saracino gold glitter flakes and allow to dry.

Step 43

Add flower tape to all of the leaves.

Step 44

For the sunflower leaf repeat the previous steps but use a larger veiner.

Step 45

When the leaf is completely dry, apply a sparkling effect to the leaf using Saracino pump powder gold glitter.

Step 46

Tape using the brown flower tape.

Step 47

Tape the sunflower stem using the brown flower tape.

Step 48

The wire should be fully taped up to the base of the flower.

Step 49

Add the first leaf to the flower stem.

Step 50

Attach the other two leaves to the flower stem and arrange them. With the other sunflower only the flower stem needs to be taped as it has no leaves.

Step 51

Stack your cake or dummies. Use dowels if you are using real cake. Insert two flower picks into the front of the cake for the sunflowers.

Step 52

Insert the sunflower with leaves into the front flower pick. Cut the base wire to the desired length. If the hole in the flower pick is too big, you can first fill it with a small amount of white Pasta Model. Insert the flower into the flower pick. Cut the second sunflower stem to the desired length and insert into the back flower pick. Make sure that the flowers are facing forward.

Step 53

For the vines take a piece of brown flower tape and twist the tip between thumb and forefinger to a point. Continue twisting to a length of 10cm.

Step 54

Wrap the tape around the handle of a paint brush.

Step 55

Carefully slide off the brush and set aside. Make approximately 9 vines.

Step 56

Using brown flower tape, tape the first autumn leaf to the end of a 20 gauge flower wire.

Step 57

Arrange and attach the leaves to the base wire. Alternate large and small leaves and play with the distance between the leaves. This gives a natural look to your leaf vine. Tape the decorative vines between the leaves randomly. Attach 2 lengths of 20 gauge flower wire together with brown flower tape to achieve the required length for the leaf branch.

Step 58

Twist the leaf branch around your cake and attach it. The leaf branch should start on the base board and finish on the top of the cake.

Step 59

Using 200g of brown Pasta Model. Do not knead before use. Roll the un-kneaded Pasta Model with a rolling pin. Roll to about 3mm thick. We want a rough textured edge to the paste. By rolling the Pasta Model without kneading you get a rough texture at the edge.

Step 60

Sprinkle gold glitter flakes along the edge of the Pasta Model and press gently with your finger.

Step 61

Cut a straight edge. Choose a piece that is visually the most attractive with the most feature and texture.

Step 62

Use a little cake gel to attach to the bottom tier with the straight edge on the board.

Step 63

Take 2 sheets of 0.27mm wafer paper and cut diagonally in half. Add yellow and orange powder colour to clear alcohol to make a thick paint. Paint the wafer paper. Try to provide a nice colour gradient from yellow to orange. Allow to dry for 10 minutes.

Step 64

Gently steam the wafer paper so that it becomes limp and flexible.

Step 65

Use your fingers to give the desired shape on a silicone mat. You need to work quickly at this step. Make sure not to press the limp wafer paper too much as you cannot separate wafer paper when it has stuck together. Create multiple shapes. You should have a minimum 4 pieces but more is always possible. Experiment to get a look you want!

Step 66

Use a little cake gel to attach the wafer paper to the brown part of the bottom layer. Finish the cake drum with a ribbon of your choice.

Back To Tutorials

WAFER PAPER RUFFLES

Oct 6, 2021 | Cakes, Wafer Paper

Author: KATARZYNA RAROK

FB: MACARONAGE

Skill level: BEGINNERS

You will need:

Saracino wafer paper 0.27
Saracino cake gel
Cake covered in Saracino white Pasta Top
Saracino gel colour – pink, yellow and green
Saracino dust colour – pink and green – optional for leaf
Clear alcohol
Gelatin

Dresden tool
Small brushes
Soft flat large brush
Scissors
Ruler
Flower wire gauge 32 and 22
Wire cutters
Floral tape
Posy pick (large)
Petal veiners/ cutters
Small ball tool
Small clear containers/ plastic shot glasses
Mini stamens

Step 1

Measure the height of the bottom tier of your cake with a ruler or measuring tape.

Step 2

Mark your measurement on a sheet of wafer paper, mine was 13cm high and I have set 3cm width for the strips – you can go wider if you want to.

Step 3

Use your first piece as a guide to cut out several strips of the wafer paper.

Step 4

Using a small brush apply glue to half of the rough side of the wafer paper. We will need to bend it in half lengthways with the glue side facing out.

Step 5

Your first strip should look like this with the glue side ready to fix to the cake.

Step 6

Fix the first strip vertically to the side of the cake.

Step 7

Repeat to make another bent strip. Add a little glue and fix above the first strip so we now have two ruffles facing outwards.

Step 8

Continue the process trying to keep the gap between strips equal.

Step 9

Continue all the way around the cake. The last pieces will need to be narrower to close the final gap.

Step 10

For the petal template draw around your flower veiners or cutters with a dark pencil as it will be easier to see the outline under the wafer paper.

Step 11

Place a piece of wafer paper on top of your template and using the small ball tool or back of a brush draw around it applying light pressure, it will give you a slight indentation but wont rip your wafer paper and you will be able to use your template multiple times. Trace the outline of 3 – 5 big petals, 3 medium and 3 small depending on how full you want your anemone flower to be.

Step 12

Cut out all the petals with scissors – you can double or triple layer your wafer paper sheets to cut out a few at a time. Do not go any more in layers as your petals will have rough edges and we don’t want that.

Step 13

Cut all the petals from the bottom narrow end to about half the length. Cut your 32 gauge wires into three pieces equal in length.

Step 14

Apply a little bit of glue – be gentle with the amount – on one side of the cut and place the wire on the glue. We need to leave the other side of the cut dry with no glue as we will lap it over the wire in the following steps.

Step 15

Your wire should be positioned as shown.

Step 16

Cross over the dry side and press over the wire to fix as shown.

Step 17

Cut off the two small triangle shapes. Put the petals aside allowing them a few minutes to dry completely.

Step 18

For the centre of the flower cut your 22 gauge wire in half. Roll the end to a small spiral shape as this will help to shape the centre. Cut a strip of wafer paper to about 10cm by 1.5cm.

Step 19

Apply glue to the strip on both sides.

Step 20

Put your wire with the spiral end on to the strip and start rolling the wafer paper around the wire until you have wrapped the whole strip and formed a rough ball shape.

Step 21

Shape with your fingers to give the centre of your anemone flower.

Step 22

Prepare gelatine, green Saracino powder colour and a small container.

Step 23

Add some gelatine and green Saracino powder colour into the container and mix well to create the pollen look.

Step 24

Apply a little glue to the ball center we created earlier and dip into the pollen.

Step 25

Make sure that the whole ball is covered and set aside to dry.

Step 26

When the petals are dry it is time to paint them. Mix a little pink Saracino gel colour with clear alcohol.

Step 27

Dip the brush into the colour mix and dry the end on a paper towel to remove most of the paint. Brush the petals on both sides. Do not over wet the petals you just want them damp and catching the colour.

Step 28

After painting place in the petal veiner and press firmly to make sure the veins are going to be visible.

Step 29

Remove from the veiner and curl the edges of some petals slightly using the back of your brush to add a little bit of movement to the finished flower. Set aside to dry.

Step 30

Prepare your mini stamens (cut them in half), the florist tape and the centre that should be completely dry.

Step 31

Arrange the stamens around the center. We want plenty to give a dense look. Tape the stamens to the wire.

Step 32

Mix yellow (or black if you prefer) Saracino gel colour with a little clear alcohol.

Step 33

Paint the tips of your stamens to create yellow or black. Leave to dry.

Step 34

When the petals are dry we can dust them using pink powder colour to bring out the veins.

Step 35

Dust both sides of the petals from the bottom to the top. Leave a lighter colour on the edge to give your petals a more natural look.

Step 36

To assemble our Anemone flower start by cutting the tape in half if you are using a full width tape as it will look neater. Wrap the tape around the centre from the base of the ball.

Step 37

Starting with 3 of the small petals, bend the wire at the base of the petal to enable easier assembly and taping.

Step 38

Attach the small petals to the centre spacing them out evenly.

Step 39

Repeat the process with the medium petals, making sure they are positioned in the gaps created by the small petals.

Step 40

Repeat the process with outer large petals. I used only 3 as I wanted it to be more delicate but 5 petals will give you a fuller looking anemone flower. If you want to create the leaf follow the petal steps for cutting out, wiring, painting and dusting. Place the flower into a posy pick and fix into the cake.

Back To Tutorials

WILD MEADOW WAFER PAPER CAKE

Oct 6, 2021 | Cakes, Wafer Paper

Author: Anna Astashkina

FB: Anna Astashkina Cake Artist

Skill level: BEGINNERS

You will need:

Sharp scissors
Dresden tool
Variety of brushes
Fluffy makeup brush
Floral modelling foam pad
Petal formers or spoons
Peony petal veiner (sugarartstudio.com)
Small mixing bowls/palette
Saracino Wafer Paper (0.27mm)
Powder colour: moss green, dusty pink
Airbrush colour / gel colour (soft pink, juniper green)
Food grade glycerin
Corn flour
Floral wire: 22 gauge to make the stem and 28 gauge to make leaves
Floral tape: light green and white
TEMPLATE – dowlnload HERE

Step 1

Place one sheet of wafer paper on top of your template. Use the dull end of the Drezden tool and transfer the impression of the shape onto the wafer paper.

Step 2

Alternatively, you can use a pencil or light-coloured edible marker to transfer the petal outline onto the wafer paper.

Step 3

Using sharp scissors, cut out your petals. To save time, you can cut up to 3 sheets of wafer paper at the same time.

Step 4

Prepare three petals and one calyx.

Step 5

To make AC Tonic™ wafer paper conditioner, mix ½ tsp food-grade glycerin and 2 tbsp water (preferably distilled).

Step 6

Add soft pink gel colour to your mixture. Add more conditioner or gel colour to get your preferred shade of pink.

Step 7

To condition wafer paper, gently press your brush on the side of the palette to remove excess moisture.

Step 8

Apply AC Tonic™ conditioner on the smooth side of your petal first.

Step 9

Gently press the conditioner into the wafer paper to get a soft and flexible petal.

Step 10

If your wafer paper is melting or gets sticky, use a fluffy brush and apply a small amount of cornstarch.

Step 11

Apply the same treatment to the other (rough) side of the petal.

Step 12

Place your conditioned petal in the silicone veiner with the rough side up. Keep your veiner on the table and firmly press, hold for 5-10 seconds.

Step 13

You should get a soft textured wafer paper petal.

Step 14

Place your petal on a petal former or a spoon. Set aside to dry completely.

Step 15

Repeat the previous steps to condition the medium size petals.

Step 16

Press the petals in the veiner with the rough side up. Place a medium-side petal into a former to create a cupped shape. Set aside to dry.

Step 17

Cut 22 gauge white wire in half. Using needle-nose pliers, create a large closed hook.

Step 18

Take half-width white floral tape, stretch and start shaping a bud. Add 10-15 layers of floral tape to make the base for the sweet pea flower.

Step 19

Take a small petal with the rough side up. Apply the conditioning mixture to get a saturated, even coverage.

Step 20

Place your sweet pea bud inside a small petal.

Step 21

Pinch both sides of the small petal to create the center. Set aside to dry.

Step 22

For leaves, cut two pieces of wafer paper, roughly the size of your template.

Step 23

Mix AC Tonic™ with the green gel colour of your choice. Apply a thin layer of conditioning mixture to one piece of wafer paper.

TIP: Use a scrap piece of wafer paper to check the colour and saturation of your mixture.

Step 24

Take a piece of 28 gauge white wire and press in the middle of the wafer paper. Sandwich with another piece of wafer paper.

Step 25

Press both layers together to make sure that the wire is secured in the middle.

Step 26

Using the same conditioning mixture, colour the wafer paper.

Step 27

To prevent wafer paper from sticking, apply a small amount of corn flour with a large fluffy brush.

Step 28

Place your leaf template on top of the coloured wafer paper. Narrow end pointing the wire. Using sharp scissors, cut out the wafer paper leaf.

Step 29

Gently peel off the paper template. You should have a teardrop-shaped leaf with the wire in the middle.

Step 30

Place your wafer paper leaf on a floral foam pad and press with the dull end of the Dresden tool.

Step 31

You can curl and shape your leaf to give it some movement. Set aside to dry.

Step 32

To make tendrils take a piece of light green floral tape and stretch to activate the glue. Start twisting the tape to create the base for the tendrils.

Step 33

Using a thin paintbrush, shape your floral tape onto the handle to make the spiral tendril. Gently twisting the brush, remove the tendril from the handle.

Step 34

For the calyx condition the rough side of the wafer paper with the green AC Tonic™ mixture.

Step 35

Place your conditioned calyx on the floral foam pad with the smooth side up. Use a ball tool to add shape to the calyx.

Step 36

Place it in a petal former and leave it to dry completely before assembling.

Step 37

Dusting petals – Make sure that all your petals are dry before dusting the flower.

Step 38

Apply a generous amount of dusty pink powder colour to the outside part of the sweet pea center.

Step 39

Add moss green powder colour at the inner base of the center.

Step 40

Apply dusty pink powder colour to the outer edge of the medium petal.

Step 41

Add moss green powder colour at the base.

Step 42

Dust your large petal using the same colours and patterns.

Step 43

Using moss green powder colour, dust your leaves. To make it more dimensional, add a touch of dusty pink. The petal on the left is before dusting and on the right dusted with moss green and dusty pink.

Step 44

Prepare all the dusted petals and calyx before starting assembly.

Step 45

Using a small brush, apply water in the middle of medium size petal to make it sticky.

Step 46

Attach your sweet pea center to the medium size petal and hold for a few seconds.

Step 47

Repeat with the large petal applying a little water in the centre.

Step 48

Attach to the sweet pea flower. Hold for a few seconds.

Step 49

Add the calyx to the flower. Apply a small amount of water as glue.

Step 50

Gently press the calyx onto the sweet pea flower.

Step 51

You can reshape and form the flower while it is still soft.

Step 52

Use a half-width light green floral tape to cover the stem.

Step 53

To make sweet pea buds, use small and medium size petals. Shape the petals to a more closed look.

Step 54

Make sweet pea flowers at different stages of bloom, leaves and tendrils to create a full branch.

Step 55

Start by grouping and taping flowers together.

Step 56

Tape a few tendrils and flowers to another piece of 22 gauge wire. Add flowers every 3-4cm.

Step 57

At the base of the flower, add two leaves on the opposite sides of the stem. Use light green floral tape to assemble the sweet pea.

Step 58

Add more flowers, leaves and tendrils to achieve the desired look.

TIP: Use posy picks to insert your flowers into an edible cake. Floral wires should never be exposed inside the cake.

Back To Tutorials

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.

Back To Tutorials

« Older Entries

PIRATE SHIP CAKE TUTORIAL

Author: MARTA KIZINSKA-BRZOZA

FB: CAKE FACTORY BY MARTA

Skill level: INTERMEDIATE

You will need:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Step 14

Step 15

Step 16

Step 17

Step 18

Step 19

Step 20

Step 21

Step 22

Step 23

Step 24

Step 25

Step 26

Step 27

Step 28

Step 29

Step 30

Step 31

Step 32

Step 33

Step 34

Step 35

Step 36

AUTUMN WAFER PAPER WEDDIG CAKE

Author: Claudia Kapers

FB: Claudia Kapers

Skill level: INTERMEDIATE

You will need:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Step 14

Step 15

Step 16

Step 17

Step 18

Step 19

Step 20

Step 21

Step 22

Step 23

Step 24

Step 25

Step 26

Step 27

Step 28

Step 29

Step 30

Step 31

Step 32

Step 33

Step 34