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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