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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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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SUNFLOWERS TUTORIAL

SUNFLOWERS TUTORIAL

Aug 2, 2021 | Flowers

Author: Yanira Anglada

FB: CAKE THERAPY

Skill level: BEGINNERS

You will need:

  • Saracino Pasta Bouquet
  • Gel colour (yellow, black, white, green)
  • Powder colour (yellow, red, brown)
  • Petal cutter and veiner
  • Sunflower center mould
  • Grooved work board
  • 26 gauge flower wire
  • Wire cutter
  • Small rolling pin
  • Foam board
  • Edible glue
  • Spoons or petal former
  • Soft brushes for dusting
  • Pointed tool

Step 1

Colour your Pasta Bouquet using yellow and black gel colour. 

Step 2

    Take a small amount of the yellow Pasta Bouquet and roll it over a groove on your board until the paste is thin. 

    Step 3

    Once the paste is rolled thinly turn the petal over to show the vein for the flower wire.

    Step 4

    Place the petal cutter in line with the center vein and cut the petal.

    Step 5

    Place the petal on a foam mat and using the end of a rolling pin or ball tool gently press around the outside of the petal to thin the edge.

    Step 6

    Do not thin around the bottom of the petal. If you press too firmly at the bottom you will lose the paste needed for wiring.

    Step 7

    Use a small wire cutter to cut the 26 gauge wire into shorter lengths. Two inches (5cm) should be long enough. Moisten the tip of the wire with edible glue or a small amount of water. This will provide a secure attachment once dried.

     

    Step 8

    Gently insert the wire into the grooved, thicker area of the petal. Twist when inserting to make it easier.

    Step 9

    Make sure the wire is not visible through the petal.

    Step 10

    Place the wired petal into the petal veiner.

    Step 11

    Carefully remove the petal and slightly press at the base.

    Step 12

    Bend the tip of the petal as well.

    Step 13

    Use your fingers to delicately give form and movement to the petal.

    Step 14

    You can use spoons to aid with petal forming and allow to dry until the next day or at least a couple of hours.

    Step 15

    Once the petals are dry they are ready for dusting. Use a combination of yellow and red powder colour and mix to create the desired shade of orange. Starting applying the orange tone at the base of the petal and use lighter colours towards the tip of the petal to give a nice blend and transition of colour. 

     

    Step 16

    Don’t forget to colour the back and tip of the petal.

    Step 17

    The petal should look darker at the bottom, lighter at the center and with just a slight shade of orange at the tip.

    Step 18

    Prepare brown powder colour and a smaller soft brush.

    Step 19

    Dust the brown colour at the base of the petal next to the wire.

    Step 20

    This picture shows the transition in the dusting process. Repeat the steps to make at least 38-40 petals for this size centre. It is always a good idea to make spares.

    Step 21

    Using approximately 30g black coloured Pasta Bouquet, press into the sunflower center mould. Make sure to press evenly so the impression is uniform around the center.

    Step 22

    You will need a modelling tool with a pointed tip or a tooth pick to add paint to the center of the flower.

    Step 23

    You can use a spoon as a small paint palette to prepare green, white and yellow gel colours.

    Step 24

    Starting with the yellow make small dots with the end of the pointed tool.

    Step 25

    Move around the outer part of the center and inwards to the center making smaller spots as you move towards the inner center.

    Step 26

    Then follow a similar procedure with the green colour to the inner center of the flower. Allow for drying time.

    Step 27

    Trim the wire excess from each petal if needed.

    Step 28

    Dip the tip of the wire into edible glue and insert the petals into the flower center.

    Step 29

      Continue around the side making sure you leave the same amount of space between each petal.

    Step 30

    Once you have finished the bottom layer, start inserting a second layer of petals starting in the space between the petals of the first layer below.

    Step 31

    Continue around the centre leaving the same gap between each petal until you finish the upper layer. Your sunflower is now ready to add sunshine to your cake!

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    GEOMETRIC BLACK & GOLD WEDDING CAKE TUTORIAL

    GEOMETRIC BLACK & GOLD WEDDING CAKE TUTORIAL

    Apr 6, 2021 | Cakes, Modelling

    Author: DANI BEKYAROVA-DELEV

    FB: BYOUTIQUE CAKES

    Skill level: INTERMEDIATE

    You will need:

    INGREDIENTS: 

    • Saracino Black Pasta Top
    • Saracino White Pasta Top
    • Saracino Black Pasta Model
    • Saracino Ready to Mix Royal Icing
    • Saracino Gold Spray Pump-Powder
    • Saracino Wafer Paper – 0.27 mm thick

    EQUIPMENT: 

    • 2 square cake dummies – 5”, 7”/ top – 6” deep, bottom – 8” deep / or a square cake of two tiers
    • Cake turn-table
    • Rolling pin with spacers
    • Fondant smoothers
    • Exacto knife
    • Food grade rejuvenator spirit or clear alcohol
    • Ball modelling tool
    • Dresden tool
    • Piping bags
    • Piping metal nozzles – No 2 and No 3
    • PME multi-cutter or any rectangle cutter set
    • Square cutter
    • PME strip cutter No 1
    • Square cake drum
    • Edible glue
    • Black edible gel colour
    • Clean brushes
    • Round sponge brushes
    • Scratch wire brush/ Metal brush
    • Posy flower picks

    Step 1

    Cover your cakes/dummies using the Black Pasta Top and leave the front side of the top tier uncovered. You can use panelling method to cover the dummies.

    TIP 1: Pasta Top is Vegan, Gluten free and has NO hydrogenated fats. It’s very stretchy and can be rolled very thin.

    TIP 2: Panelling square cakes is a bit more time-consuming than covering a square cakes in one piece of fondant, but it does result in super sharp and clean edges, so the extra time is worth it.

    Step 2

    Roll out the fondant to about ¼” (6 mm) thick.

    Step 3

    Trim the fondant to your cake measurements and try to keep it as square as possible.

    Step 4

    Take the fondant panel and place it at the front side of the top tier. Use the fondant smoothers around the side and top of the cake. Keep smoothing until you get sharp edges.

    Step 5

    Turn the cake front side up and start to press your ball tool into the fondant to form the moon crater pattern.

    Step 6

    Keep forming it until you get the desired effect.

    Step 7

    Gently press the smoother onto the fondant to form an edge at the end of the pattern.

    Step 8

    Use Saracino Pump-powder Gold Dust and mix it with a few drops of food grade rejuvenator spirit or clear alcohol.

    Step 9

    Apply the gold mixture with a flat brush onto the pattern.

    Step 10

    Cover the whole pattern part and paint it again after the rejuvenator spirit evaporates.

    TIP: You can apply a thin layer of piping gel to cover your pattern. Then use the pump-powder and spray over it to get different shades of metallic colour.

    Step 11

    Put the bottom tier on a cake drum and choose at least two sizes of triangle cutters.

    Step 12

    Measure your triangle cutter. Use the height of the small triangle and make sure it’s equal to the length of the side of the big triangle.

    TIP: Use isosceles triangles for the main part of the design as it has 2 sides of equal lengths and helps you to finish it easier.

    Step 13

    Roll out a piece of black Pasta Model and another piece of white Pasta Top.

    Step 14

    Cut some squares of both colours. Use the exacto knife to cut each square from corner to corner to form two equal larger triangles.

    Step 15

    Leave the shapes aside and let them dry out.

    Step 16

    Roll out a piece of white Pasta Top for the small triangles.

    Step 17

    Use the triangle cutter to cut them out. You’ll need at least 8 pieces of each colour.

    Step 18

    Put them aside and allow to dry out.

    Step 19

    You’ll need two colours of Royal Icing – black and white. For the black one, use gel colour to achieve black Royal Icing.

    Step 20

    Prepare the Royal Icing. Follow the instructions on the package.

    Step 21

    You will need a toothpaste consistency (soft peaks).

    Step 22

    Put the Royal Icing in two piping bags with metal nozzles on – No 2 and No 3.

    Step 23

    Pipe a few lines across the dried triangle

    Step 24

    Apply the sponge brush firmly onto the piped lines and pull it out gently to form the peaks pattern.

    Step 25

    Leave it aside to dry out and make a few of each size.

    TIP: Use black Royal Icing for the black triangles if you want to achieve different shades of the gold colour.

    Step 26

    Apply the gold mixture onto the peaks pattern.

    Step 27

    You can use the Pump-powder Gold Spray directly onto the triangles, for the best results.

    Step 28

    Finish all the pieces you have prepared.

    Step 29

    My little secret in order to be creative. I make a pyramid from kitchen foil to support the process of creating the fondant pyramids. You can use an alternative object.

    Step 30

    Put a small triangle on one side of the foil pyramid.

    Step 31

    Pipe a line of white Royal Icing on the triangle edge.

    Step 32

    Attach the second triangle to start forming a fondant pyramid.

    Step 33

    Use the Royal Icing to attach the third part of the fondant pyramid and paint with gold to cover the joints.

    Step 34

    Once the Royal Icing is dry separate the fondant pyramid from the support.

    Step 35

    Repeat the process with the rest of the pyramids. You can use black Royal Icing for the black ones.

    Step 36

    Finish all the pyramids and triangles you’ve prepared. You can paint the edges of the black pyramids in gold.

    Step 37

    Prepare some uneven sized triangles to fill the gaps between pyramids and the isosceles triangles. You can use a small metal brush to achieve the texture.

    Step 38

    Starting from the bottom corner attach the pieces to the cake. Brush the back of one piece with edible glue and attach it to the cake.

    Step 39

    Repeat it with the second triangle of your choice.

    Step 40

    To attach the pyramid pieces, you can use black Royal Icing.

    Step 41

    Continue to attach the pieces of your design to the cake.

    TIP: You can plan a pattern of your choice that will help you calculate all triangles and pyramid pieces you will need.

    Step 42

    Remove the excess Royal Icing using a Dresden tool.

    Step 43

    Roll out some white Saracino Pasta Top and cut out the strips using PME strip cutter No 1.

    Step 44

    You should cut your strips to the length you require

    Step 45

    Cut out the angles to form a triangle of the strips.

    Step 46

    Apply the gold mixture onto the strips and attach them over the black triangle of your choice.

    TIP: You can apply a thin layer of piping gel and spray the Pump-powder directly onto the piece if you prefer. Leave them to dry out before using.

    Step 47

    Your finished bottom tier should look similar to this, depends on your chosen design.

    Step 48

    Use Royal Icing to secure the top tier.

    Step 49

    I made some Wafer paper flowers using a Saracino Wafer Paper (0.27 mm thick) and dust/colour them in black. You can use flowers of your choice.

    Step 50

    For the centre of the pre-made flowers you can use a small piece of black Saracino Pasta Model to create a triangle shape centre and paint it in gold or use piping gel and pump-powder spray method. I’ve used the second option.

    Step 51

    Arrange the flowers on the cake to finish the design.

    TIP: Flower wires should never be inserted directly into a cake. Use a posy flower pick.

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    ROMANTIC RUFFLES AND PATTERN WEDDING CAKE TUTORIAL

    ROMANTIC RUFFLES AND PATTERN WEDDING CAKE TUTORIAL

    Apr 6, 2021 | Cakes, Modelling

    Author: CAROL SMITH

    FB: CAKES BY CAROL

    Skill level: INTERMEDIATE

    You will need:

    • Pink, brown and white Pasta Top 
    • White Pasta Model
    • Tsp of royal icing
    • Cool boiled water
    • Saracino Gold glitter
    • Trex
    • Icing sugar
    • 5 x 5” deep dummy cake
    • 6 x 2” dummy separator
    • 9 x 4” dummy cake
    • 4” polystyrene Heart 
    • Spare dummy cake (at least 4” wide)
    • 12” pre covered cake drum
    • 5 & 7” 30mm Acrylic spacers – Prop Options 
    • 18 gauge flower wire 
    • Cake pop stick
    • 6 – 8cm round cutter
    • Medium and large rolling pin
    • Long sharp needle 
    • Knife
    • Sharp edge smoother
    • Flexi smoother
    • Scissors
    • Tiny palette knife
    • Modelling knife
    • PME 3 in 1 wheel – serrated part
    • Dresden tool
    • Small and thick brush
    • Medium flower pick
    • Pasta Roller
    • Hessian mat or any lace mat
    • Foam drying sponge and some cut off pieces 
    • Stone & Textile texture mat – The Old Piping Bag

     

    Step 1

    Mix the brown, pink and white together making sure you combine the colours well making a light blush pink. Lightly dust your work top and start to roll your paste out, keeping it round and roll to around 7mm thick. Use the needle to pop any bubbles if you have any.

    Step 2 

    Lightly sprinkle the Gold glitter over the paste and using the palm of your hand gently press it into the paste. Roll the paste a little more, you will notice most of the glitter will stick to the sugarpaste.

    Step 3

    Using some Trex completely cover the side and the top of the largest dummy. Put the dummy cake onto the smaller acrylic plate with a weight behind the dummy cake (this will stop it from moving whilst you cover the cake). Place the paste over the dummy and then remove the weight. Using the palm of your hand gently press the paste onto the dummy making sure you remove any air bubbles by lifting the side of the paste. 

    Step 4

    Using your palms of both hands gently press the top edge of the paste to the cake, being careful not to press too hard which may leave finger prints. Work your way down the cake gently lifting the paste and moving it around so it’s secure to the cake.

    Step 5

    Trim the sugarpaste, don’t go right to the cake you want to leave around 5mm. Lightly dust the top of the cake with some icing sugar and place the larger acrylic plate on top with one hand directly under the cake and the other above. Flip the cake over so it is now upside down.

    Step 6

    Secure the paste to the side of the cake to prevent it from falling down. Place the sharp edge smoother on the acrylic plate making sure it is touching the cake as well as the acrylic base. The smoother is kept on the plate at all times.

     

    Step 7

    Holding the smoother at the bottom with one hand whilst your spare hand is gently holding the cake in place.  Be careful not to put too much pressure on the cake as this will create a lip. Gently push the smoother into the cake at the same time moving the smoother forward then pull the smoother back so that you are dragging the paste back (like a rocking movement).

    Step 8

    If you get an air bubble, gently peel the paste away from the top and using the palm of your hand gently move the air bubble up so it can escape at the top. If needed use the smoother to smooth the paste back.

     

    Step 9

    You should now see that the sugarpaste is now in contact with the acrylic plate, this means that you have a perfect sharp edge.

    Step 10

    Use the stone/textile mat making sure that it is touching the plate (so you don’t get a line from when you press in) gently press in to the paste, turning the mat as you go around the cake.

    Step 11

    You should be able to see that you have perfect sharp edges as well as a lovely texture on your cake. If you have pressed in too much, go round the cake with the smoother a little.

    Step 12

    Trim the excess with a knife going into the centre (this will make sure the paste is sealed nicely to the cake). Place the other acrylic plate on top and flip the cake over (again making sure that your hands are placed in the middle of the cake to stop it from slipping). Using a large soft brush remove any icing sugar.

    Step 13

    Cover the 5” dummy in the blush pink paste and use the smoother to get the sharp edges. Using some white Pasta Top, cover the 6” dummy again use the smoother to achieve sharp edges.

    Step 14

    Hold the polystyrene heart and the 18 gauge flower wire so you can see how far you need to insert. Keeping your fingers in that position gently push the wire into the heart making sure it is straight and not at an angle (or when you come to place the heart on the top of the cake it wont look straight). Push the cake pop stick over the wire into the heart. With a tiny amount of paste place it at the bottom of the heart and leave to set, this will stop the wire and cake pop stick from moving.

    Step 15

    Cover the heart with Trex and place it onto the round cutter. This will prevent the heart from moving when you place the paste on for fixing. Roll out the paste (I used some of the trimmings from the first cake which has the glitter on). It only needs to be rolled to around 2-3mm thickness.

    Step 16

    Place over the heart and using the palm of your hands shape the paste around the heart, be careful not to press too hard. Trim the paste at the bottom.

    Step 17

    Use scissors to trim off the excess and then smooth and blend to remove any lines or joints. Make sure that the paste is neatly tucked in at the bottom of the heart.

    Step 18

    Remove any air bubbles with the needle. Use a flexi smoother or the palm of your hand to smooth out any creases. 

    Step 19

    With the textile mat gently press into the heart here and there so it matches the bottom tier of the cake. Place the heart into a spare dummy and leave to dry for 12 – 24hrs.

    Step 20

    Mark the centre of the smaller pink tier and push in the flower pick, making sure its pushed in and not sticking out. Put a little bit of royal icing onto the white cake and place the top tier on top making sure it is central.

    Step 21

    Roll out some of the blush pink paste into thin sausages (not the trimmings that have the glitter on) and cut into small pieces.

     

    Step 22

    Roll the paste in the palm of your hand making sure that both ends are pointed (not too pointed though). Using the side of your finger to gently flatten one side so that you have a flat side and a wider side. You can make around 15-20 of these before attaching them to the heart.

    Step 23

    Brush the top of the heart with some cool boiled water.  The wider part of the paste is placed on to the heart and you can now start making a scroll pattern, using the tiny palette knife to curl the paste into position. Gently rolling one end and tucking it in then you can add to your pattern.

    Step 24

    Keep applying the pieces of paste making sure that they don’t get too big as you want them to look delicate. Continue the pattern across the top of the heart.

    Step 25

    Start working down one side of the heart, you may need to place the heart at an angle so it makes it easier to apply the pieces. When you get to the bottom you may need to place the heart on its side. Use some cut out sponge pieces or rolled kitchen paper to stop the heart moving.

    Step 26

    Apply the pattern all the way down the side of the heart bringing some of the scrolls around to the front (and a little around the back too). Place the heart back into the cake dummy to dry.

    Step 27

    Place the larger acrylic spacer onto the pre covered board making sure it is central (put a little royal icing in the middle and press down so it doesn’t move). Repeat with the largest pink tier and then place the smaller spacer on top again using a tiny amount of royal icing to keep them in place. 

    Step 28

    Put a pin in the board so we remember which is the front of the cake. Now place the top tier attaching it with a small amount of royal icing.

    Step 29

    Add the first scroll not quite centrally. Use the palette knife to move into position. You can now add more curls shaping them in different ways. Remember to keep them delicate so that the pattern isnt too bulky.

    Step 30

    As you add more of the scrolls take the pattern up the cake and towards the right hand side. Try not to push them in too tight as you won’t get the same effect as shown in the pictures.

    Step 31

    Now you can start adding the scrolls onto the lower tier, keeping the pattern small this time.  You only need to have around 3 -4 of these patterns here and there on this bottom tier. 

    Step 32

    When placing them near the bottom of the tier try not to let them hang over, you want them to be flush with the bottom edge. Add the scroll pattern to the back of the cake.

    Step 33

    Using the pasta roller and some white modelling paste, take it through until the paste is thin enough so you can just see your fingers underneath. Place the rolled out paste onto some clingfilm and cover each piece with cling film to stop it drying out.  Leave for around 4-6 hours. Cut the paste to approximately 8cm x 16cm (it doesn’t matter if slightly smaller or bigger) and holding it at an angle use the serrated part of the wheel to gently place it on the very edge of the paste and pull so you’re making it look like the paste has rough edges. 

    Step 34

    Place the paste onto a hessian mat (or you can use any lace mat for a bit of texture) and take the rolling pin over it so it makes an impression.

    Step 35

    Using the handle of the smaller brush make some folds, they dont have to be perfect.

    Step 36

    Gently push the folds together in the middle and then with a knife cut.  You can cut it straight or at an angle.

    Step 37

    Some of them you can leave and gently twist.Leave to set for 10 mins, resting on some pieces of sponge or a rolling pin.

    Step 38

    Add a little water behind the ruffle and fix onto the white tier using the Dresden tool, making sure its nice and secure. You can see that the first ruffle is placed higher than the rest.

    Step 39

    You can now start adding some more gently tucking them under or over the other ruffles.

    Step 40

    Make various shaped ruffles.

    Step 41

    Try not to place them in a pattern, you want it to look random.

    Step 42

    Go all the way round the white tier, placing some a bit lower than the tier so they look like they are hanging.

    Step 43

    Again making sure they are stuck on well so that they don’t move.

    Step 44

    Place a tiny amount of paste into the flower pic so that when you put the heart in, the paste will prevent it from moving.  You may require more once the heart is in.

    Step 45

    You will need to make sure that the heart is in straight and not leaning to the side, so stand back a little and you will see if it needs adjusting.  Look at the heart from the side too as again you don’t want it leaning forward or back.

    Step 46

    Add the ribbon, I have used white and then a gold organza as a gold satin was too bright.

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