Like many cake decorators, Gaynor kind
of fell into this work, although she had
made some cakes for her children’s
birthdays over the years. She decided
to make some baby-face cupcakes for
her eldest daughter’s baby shower four
years ago and booked onto a beginners
cupcake class. Gaynor had such fun
making them, went on and practiced
making more and more! Cupcakes are
really her ‘thing’. She now teaches
cupcake decorating on a one-to-one
basis, and makes food-safe silicone
moulds
Equipment Required
• Black sugarpaste
• Gum paste (or Tylo treated
sugarpaste) in Black, Grey,
Autumn Leaf and White
• Tylo
• Edible glue
• Cornflour
• Rolling pin
• Pastry cutters in 68mm and
78mm
• Foam drying domes
• Embossing mats by TMSC:
Ribbed/Grooves and
Decadence
• Selection of Jewelled
Silicone Moulds by TMSC
• Gatsby Collection Stencils
by TMSC
• Rolkem Edible Dusts in
Super Gold and Silver
• Lemon extract
• Trex or white vegetable fat
• Flat paintbrush, for
stencilling, and smaller
paintbrush, for painting
• 2mm or 3mm gold dragees
• Pastry wheel or craft knife
• Cake smoother
If you have time to allow these toppers to dry
overnight, there is no need to treat the sugarpaste. For
speedier drying, you can add ⅛-¼ teaspoon of Tylo/
CMC to the sugarpaste.
Step 1.
Make up your jewel embellishments using treated
sugarpaste or gum paste in black, white, autumn leaf
and grey. Paint them using Rolkem Super Gold and
Silver edible dusts and lemon extract.
Embellished Domed Toppers
Step 2.
Roll out black sugarpaste to approximately 3mm on a
cornflour dusted work board and cut a 78mm disc with
a pastry cutter.
Step 3.
Lift and lay gently over a foam dome to dry. Make a
second domed topper in the same way.
Step 4.
Attach the jewelled fan and large pearl round
embellishments to the top of the domes with edible
glue or a tiny amount of cooled boiled water
Grooved Square Jewel Topper
Step 5.
Roll out black sugarpaste as before to the same
thickness (3mm) and allow to air-dry for a couple of
minutes.
Step 6.
Place the Ribbed/Groove mat pattern side down on the
sugarpaste and starting from the centre of the circle
(ensuring the grooves are vertical), use a rolling pin to
press the mat into the sugarpaste. Roll back towards
you and keep the pressure even. Alternatively, you
could use a cake smoother.
Step 7.
Remove the mat and cut a disc using a 68mm pastry
cutter.
Step 8.
Attach your chosen embellishment (I used the square
pearl) in the centre of the disc with edible glue. Use
the end of a paintbrush either side of it to make
indentations where your dragees will sit. Glue the
dragees in place.
Decadence Lace Topper
Step 9.
Roll out black sugarpaste to 3mm thick and allow to dry
slightly. Lay the Decadence Mat pattern side down onto
the sugarpaste. Using your fingers (or a cake smoother),
press down evenly onto the back of the mat.
Steps 10a & b.
Peel off the mat and cut a disc using a 78mm pastry
cutter. Shape the sugarpaste over a foam dome to dry.
Step 11.
Make up a fairly thick paste using lemon extract and
Rolkem Super Gold. Using a flat brush held flat against
the topper, gently tap or dab onto the design and the
raised parts will pick up the colour.
Pearls and Feathers Topper
Step 12.
Roll out black sugarpaste to 3mm thick and allow to dry
slightly. Lay the Ribbed/Groove Mat on top, pattern side
down. Press down evenly using your fingers or a cake
smoother. Remove the mat and cut a disc of 68mm
with a pastry cutter.
Step 13.
Glue on the three feathers and the pearl cluster
embellishment and allow to dry.
Stencilled Art Deco Toppers
Step 14.
Roll out black sugarpaste to 3mm thick and lay your
chosen stencil on top. Roll across with the pin, just
enough so that the sugarpaste is slightly proud of the
stencil.
Using a finger, and without removing the stencil, smear
across the whole topper with a very fine layer of Trex or
white vegetable fat.
Step 15.
Still without removing the stencil, use a flat brush to
apply some dry Rolkem Edible Dust to the raised parts
by tapping or dabbing gently with the flat side of the
brush. Don’t overload your brush as to eliminate stray
dust settling on the wrong sections of your stencil.
Steps 16a & b.
Once all the exposed parts are covered, very slowly
peel back the stencil. Cut a disc with a 68mm pastry
cutter and allow to dry.
Repeat with the other two stencil designs using your
choice of Gold and/or Silver Rolkem Edible Dusts.
Draped Jewelled Topper
Step 18.
Roll out black sugarpaste to approximately 2cm thick
and cut with a 78mm pastry cutter. Lay this disc over
a foam dome to dry as in Steps 2 and 3. Roll out black
sugarpaste to approximately 2mm thick and cut an
approximate 10cm square. Using a craft knife or pastry
wheel, cut three or four elongated triangles from this
square.
Steps 19a & b.
Starting at one side and from the pointed end, lay the
triangles on top of the domed topper as shown in the
photo, overlapping very slightly. Smooth the exposed
edge with your finger to soften it. Don’t worry about
the overhang of sugarpaste at the edge of the dome,
this can be cut off with the craft knife when it has dried
a little.
Step 20.
Once you’re happy with your ‘folds’ or swags, use
edible glue to add the jewel embellishment
No comments:
Post a Comment