that’s all what we needwe make small balls from the white gumpasta or fondant and a barrel from the green oneget flat the green onewith edible glue stick together flattened white balls and the green basisthen with the star cutter cut a nice leaf shapemake the edges little bit thinnerwith mould or real leaf make the scrumblingmake a shape and let it dryand at the end… result
Well, 2nd last class for the year done and dusted… The girls enjoyed the class ( they all did the full course that i offer) learned new techniques like bows and how to cover a fruit cake with marzipan and fondant etc etc.. Thereafter we all made a Santa face (2D) which some chose not to use as a topper and then everyone had free range as to how they wanted to decorate and finish their xmas cake. Some chose to have vanilla sponge and others fruit cakes(traditional) (i always bake ...
Here is a quick tutorial for my patch elephant :) I started off with 1lb modelling chocolate made myself using 1lb white chocolate and 7tbsps of golden syrup I leave this to set overnight to colour I used sugarflair kiwi and a touch of wilton kelly green. Starting with the body I rolled a ball then placed a cake pop in and pushed the modelling choc up and in slightly to make a belly.To do the legs I roll a ball then roll one end out thinner while using my other hand to shape the bigger en...
My art of punching that can be used with sugar sheet.
CROWN TUTORIAL Photo 1Create your own personal patern using Wilton Baroque Mlod. Then measure one section.My section was 9cm (3,543”) large and 12cm (4,724”) high (5,5cm (2,165”) belt and 6,5cm (2,559”) “lace”) more or less. Somme mathemetics:O x II = P (perimeter) => O = P (perimeter) / II Now if you want to make just e crown you need only 5 section.5 section x 9cm (3,543”) = 45cm (1’5,717”) perimeter => o 14,32cm (5,638...
The roof of the windmill – the bones of it are not pretty, but it worked.I wish now that I had taken more photos, it’s all a learning experience. Hopefully the pictures I do have will at least paint enough of a picture for you. I warned you that it wasn’t pretty. I used a 1” Styrofoam riser as the base, and then used some scrap pieces of Styrofoam to begin the shape (each piece of Styrofoam was attached using glue and left to set up). To get the cone shape, I...
Thinking about Christmas approaching, a small tutorial for you! With love, Mary ♥ https://www.facebook.com/SugarLoveAndPassion
I wanted to share a quick royal icing technique, wet on wet. Wet on wet is a method of using a royal icing constancy of 10-12 seconds to top outline, coat, and decorate your cookies in a few minutes. For the poinsettia cookie above it literally took me 3.5 minutes to outline, cover, and decorate. Once the wet on wet method was finished I allowed the sugar cookie to dry for about 2 hours, piped a snails trail boarded, and allowed the… Watch the video »
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