Wishing everyone a Prosperous and Happy New Year!
Tuesday, December 23, 2014
Tutorial for Wedding Cake in Edible Artist Network Magazine
1. Clean seams on Styrofoam and prepare dummies by filling in any holes or uneven spots with royal icing or spackle. Let dry completely and if necessary sand any rough spot with a fine grade sand paper.
2. Using a Styrofoam Cutter (or bread knife), slice 1”off the top of the rounded dummy creating the lid, thus leaving 3” for the bottom of the box (Make sure the rounded edge is up when you cut the dummy).
3. Apply piping gel to the 3” piece of Styrofoam and cover with ¼” thick fondant.
4. Immediately, emboss the 3” layer with the Quatrefoil Cutter while fondant is still fresh to prevent cracking. Set aside.
5. Apply piping gel to the 1” piece of Styrofoam and cover (top and bottom) with fondant creating the lid.
6. Dust both the lid (both top and bottom) and the bottom of vessel with pearl dust.
7. Using a ball tool press into the center of the Quatrefoil shape creating a small indentation. Secure sugar pearls in indentation (as shown below) with edible glue.
8. Using royal icing, glue the white decorative trim around the base of the 3” box. Place gold decorative ribbon around 1” lid edge and secure with royal icing.
9. Push gumpaste into clasp mold and paint gold. Attach to center of gold decorative ribbon on the lid.
10. Arrange pre-made flowers, leaves, and berries on the top of the 3” tier. Once arranged, secure the lid on top.
11. Push fondant in Fashion Rose Mold. Dust with pearl luster and gold highlighter dust and secure to top of lid with edible glue.
GATHERING FOR PEDESTAL SPACER:
1. Roll out fondant and emboss with Swirl Impression Mat. Brush a thin layer of piping gel onto pedestal spacer and cover pedestal spacer with embossed fondant.
2. Using a mix of 50/50 Gumpaste/ Fondant, run the 50/50 mix through your pasta machine on setting #4 (or about 1/8” thick).
3. Measure circumference of pedestal spacer and divide into equal sections.
4. Create ruching using dowels (as shown below) gather 50/50 paste.
5. Measure your 50/50 paste to fit each section once gathered.
6. Using a small paint brush use edible glue to attach the first section of gathered panel in place.
7. Repeat steps 5 and 6 until every section of the pedestal spacer has symmetrical panels.
8. Brush entire tier with pearl dust.
9. To create the rope, run a small amount of fondant through greased clay gun (with the small hole disk inserted at tip) to produce thin cord approximately 24” long.
10. Cut cord in half and lay both cords side by side. Using a twisting motion, wind two cords together to create a rope.
11. Cut resulting rope into equal sections and apply in middle of gathered drapes as shown below.
12. Repeat above procedure until all gathered drapes have centered rope. Paint rope with gold highlighter dust.
13. Create the tassels by using “hair” disk insert in clay gun. Run a small amount of fondant through the clay gun producing hair/thread affect.
14. Measure desired length of desired tassel and using an xacto knife, cut to size.
15. Cut small 1”x1/4” piece of fondant and place threads from step 13 onto it.
16. Wrap small fondant piece around threads to produce your finished tassel. Glue in position (use tweezers to handle tassel) as shown below.
17. Use 4-piece rose mold to create roses for border of gathered pedestal spacers.
JEWELED GARLAND TIERS:
1. Roll out gumpaste on #4 setting on pasta machine.
2. Measure circumference of pedestal spacer and divide into equal sections.
3. Use “Tiffany Cutter Style A” to cut out various pieces.
4. Use a small skewer to “roll” the bottom of tiffany cutter shape and secure into place using edible glue.
5. Place gumpaste into Pendant Lace Mold. Unmold and paint with gold luster dust. Pendant Lace detail will alternate with the “tiffany cutter” curl detail.
6. Create small roses using the 4-rose mold and glue in position with edible glue.
7. Using your fingers, create tear drops by rolling gumpaste between thumb and forefinger. Place teardrops below roses and secure with edible glue as shown below.
8. Dust entire tier with pearl luster dust. Secure white decorative ribbon on bottom of tier with royal icing.
PEARL & RIBBON BORDER:
1. Cover tier with fondant and measure circumference. Divide into equal sections.
2. To create pearl garland, press gumpaste into pearl mold. Remove from mold and put in place onto cake with edible glue.
3. Create jeweled bow detail but pressing gumpaste into mold. Remove from mold and dust with pearl luster and highlight with gold luster.
4. Dust entire tier with pearl luster dust. Secure white decorative ribbon on bottom of tier with royal icing.
ART DECO BORDER:
1. Cover tier with fondant. Place gumpaste in Art Deco mold and highlight detail with gold luster dust. Secure in place with edible glue.
2. Paint detailing with Gold Highlighter mixed lemon extract (creating an edible gold paint).
ROUCHED CAKE DRUM:
1. Begin by attaching the ½” fingerboard to the cake drum using a hot glue gun. Make sure that the fingerboard is attached securely.
2. Create a 30/70 mix of gumpaste/fondant. Run paste through pasta machine on setting #3 (or roll out fondant 1/8” thick). Create ruching, using dowels.
3. Attach ruching to cake drum using edible glue. Continue making ruching until the entire circumference of the cake drum is covered.
TIPS AND HELPFUL HINTS:
1. Brush piping gel on Styrofoam Dummy before covering with fondant in order for fondant to attach firmly to tier.
2. Make sure you knead fondant thoroughly until soft and pliable before rolling out.
3. Dust your work surface slightly with cornstarch to prevent sticking.
4. Roll out fondant and immediately cover dummy to prevent cracking.
5. Smooth fondant with fondant smoother to prevent any uneven surfaces or bubbles.
*Keep in mind tiers that need to be embossed need to be coved and embossed immediately.
1. Dust molds with cornstarch using a pastry brush (or apply a small amount of Crisco) to prevent sticking.
2. Always knead fondant/gumpaste until soft and pliable and insert smooth side into mold.
3. Use an off-set spatula to remove excess fondant from mold.
4. Unmold onto clean work surface.
*If the mold is detailed or deep, place mold in the freezer for 3-5 minutes prior to unmolding to ensure the shape comes out clean and isn’t distorted during unmolding.
Meeting of the Minds
Look who I ran in to???
November 25, 2014 by RWT
The lovely Lisa Mansour New York Cake Academy. It’s that time of year to start purchasing my holiday cookie needs and I ran over to her store for a few cookie baking things.
Of course chatting all things cake, she shared with me that she took home Best in Show for her cake at the annual Societe Culinaire Philanthropique at the Javitz Center in New York City. Believe me it was well deserved!!!!
Tuesday, January 28, 2014