Week 7

Areas covered:-

1) Bows

Today we continued to work on the fruit cake we have been using for the past 2 weeks by creating bows.

We first created a plain bow by cutting the sugarpaste into strips and creating tails and loops.

We then created the centre piece for a largest bow by using the half ball mould to attach sugar pearls.

The quilting tool was used to give extra detail to bow number 2.

Bow three was a plain colour embossed with the small ivy cutter (my favourite)

Bow 4 involved using two colours to create a different design. Again I used the ivy cutter but this could also be done with spots and stripes.

The final bow was a parcel bow with the sugarpearl centre we had prepared earlier.

There is no lesson next week as it is half term. In the next lesson we will be doing border anglaise.

Week 6

Areas covered:-

1) Inlaid plaque
2) Marbling
3) Swags

We continue to use the fruit cake we started last week.

First we covered the cake in white sugar paste covering the texture on the top. After smoothing the sides we used a large pastry cutter to cut out the top revealing the texture.

 We then decorated the base using different techniques. We created marbled sugarpaste by mixing different colours of modeling paste and produced a variety of designs using cutters and tools.

Shell boarder

Sugar marbles

Circles

 We then created swags.  We first used the kit book templates and scribe to mark out where they would go, large or small.

The swags were made using dowels and the ribbed rolling pin then attached to the cake using edible glue.

Plain swag and stars

Ribbed swag and shell boarder

Next week we will finish the cake off by making the bows.

Week 5

Areas covered:-

1. Marzipan a square cake
2. Textured board and cake
3. Starburst

For homework we prepared a square fruit cake to use for the next 3 lessons.

We first learnt how to make the cake level using a spirit level and adding marzipan to balance.  We also used the marzipan to fill in any holes.

We covered the cake with a layer of marzipan and used smoothers to make the edges square. We then left it to dry.

We then iced a board using a dark coloured sugarpaste we had chosen.  A textured rolling pin (deep basketweave) was then used.  This was put to one side to dry.

We rolled out the same colour sugarpaste to cover just the top of the cake, again this was textured using the rolling pin.

The cake and board were then put aside to continue next week.

We created a starburst for one of the later cakes.  This involved cutting small flowerpaste shapes and threading them onto wires.  We left them white for now. They will be painted later in the course.

Week 4

Areas covered:-

1. Garrett frills

We spent the lesson making different types of garrett frills.  We had prepared a round cake at home to use.

We used the cake markers to divide the cake into 6 then the templates to scribe onto the icing where the frills should go.

The frill cutter had attachments to give 3 different sizes.  We started by using white modelling paste to cut out the shape and then frilled the edges using the bulbous cone tool. This was tricky at first.

 

We then used edible glue to attach it to the cake and cocktail sticks to allow it to dry in position.

Using our paste colours were coloured 3 different pieces of modelling paste in 3 shades then cut out the frill in the 3 different sizes. We attached these to the cake one above the other to give a great effect.

We also used the deepest frill and the small blossom cutters to give more detail.

Rainbow dust was used on the white frill we had created earlier to give a great effect.  We also used our small blossom colours to create shapes to cover the join to the cake.

Next week we will be starting on the fruit cake.