This paste is especially recommended to cover cakes and make decorations over it. It can be paint or dyed with food coloring.
THE MOST USED TECHNIQUES ARE: Covering, Marbled covering, Embossing & Crimping work, Ribbon insertion, Painting, Cut-Out Cake and Cut-Out Work.
Covering
Page 2
1.
Make a cake using a pine mold; otherwise you can make a rectangular cake and cut it following a triangle mold made by cardboard.
2.
Cover the cake with marmalade; quince jelly or jam, to add the covering of the cake.
3.
Roll out light green fondant over corn starch of ½ in. thick. Pick up the paste with a rolling pin and place it over the cake.
4.
The paste should take the cake's shape; help with your hands for the angles.
5.
Cut the excess of paste with a butter knife. Pass you hand smoothly for the cake to remove the starch.
See "ICING" category to know how to decorate with butter icing.
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Prohibited its total or partial reproduction.
Marbled covering
Page 2
1.
Prepare 2 ¼ lb fondant; leave half in white color and the other half in magenta. Make roll mixing the fondant. Twist them.
2.
Roll out with roll in pin the fondant and you will get some veins. Cover the cake with it.
3.
Cut the letters and stars in pastillage (see molds). With a cutter cut squares. Let them dry.
4.
Paint the letters with yellow food coloring and a soft bristle brush. Paint the starts in pink. If you wish sprinkle with glitter (not edible).
5.
Paint the squares in different colors. Add the letters to the squares with icing and then add everything to the cakes' front with icing too.
6.
Legs:
make two rolls of 4" long in yellow almond paste.
Page 3
7.
Bend one end of the leg to form the foot using your finger. On the other extreme cut in diagonal the internal part of the leg to place it then with the rest of the body.
8.
Shoes:
Cut a semicircle in white gum paste to form the tiptoe and other one for the heel. Add them with water the foot. Place the surplus gum paste down the foot.
9.
Cut a piece of gum paste with the foot shape to make the shoe sole. Mark horizontal lines on it with a modeling tool.
10.
Trousers:
Roll out white gum paste giving a rectangular shape. The length should be the same as the leg length and wider than the leg diameter.
11.
Quickly, roll out blue gum paste and cut strips of ¼" wide and the same length as the white gum paste. Add the blue stripes over the white piece with a wet brush.
12.
Place the white rectangular with the blue stripes on the leg, cover first the top of the leg and then the bottom. Glue it with water and cut the surplus with a scissors. Repeat procedure for the other leg.
Page 4
13.
Torso:
Once both legs are finished, make the torso with a yellow almond paste cone. Make it thinner, round it and curve the end to make the head. On the bottom press a little bit with your fingers and then place the legs there.
14.
To dress the torso, roll out a rectangular white gum paste with blue stripes. Place this on the torso from the back to the front. The top of the pyjamas should be longer than the torso to make a sitting effect bending the pyjamas.
15.
Assemble:
Once the torso is done, place a skewer stick on a Styrofoam. Place the torso there until this will be dried.
16.
Work quickly because before closing the pijamas, legs must be added to the body. Finally close the pajamas covering legs.
17.
Place a wider blue stripe over the union of the pyjamas to put some buttoms. Make them in white gum paste and add them with water.
18.
Arms:
Make two rolls in yellow almond paste of 2" long, flatten one end to make the hand and with a modeling tool mark four fingers.
Page 5
19.
Sleeves:
Dress the arms in the same way as you did with legs. Bend the surplus paste on the shoulder.
20.
Insert a toothpick in each arm and add them to the body.
21.
Neck:
Cut a rectangular of 4" long and ¾" wide in white gum paste. Cut the corners in diagonal. Glue it on the pyjamas with water from the back to the front.
22.
Face:
Press with a modeling tool to make mouth and eyes. Add two balls made in black almond paste and press. Make two little cones in brown almond paste, make one end thinner and bend the other one. Insert with a toothpick on the head.
23.
Add a silver thread on the stars' back and hand in the banana's hand.
24.
Make the other banana following the same procedure. Once the bananas are dried, place them on the cake back to back.
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© 1997-2011, María Victoria Pomponi & Make Your Cakes.com All rights reserved.
Prohibited its total or partial reproduction.
Cut-Out-Cake
Page 2
COVERING THE CAKE
1.
Cover the base of a square cake with fuchsia fondant; place on the edge a satin ribbon of the same color.
2.
Cover a square cake of 8" by 8" with fuchsia fondant.
3.
Cover the cake again with the same paste but thinner; before placing the paste wet the corners, top and bottom of the cake with water; this will help when you will cut the laterals and turn them over.
MAKE YOUR CAKES make your cakes MAKE YOUR CAKES
4.
Prepare white fondant and cover the cake again; before doing this pass a wet brush over the surface and laterals.
5.
Quickly cut a heart with a scalpel (see molds) on each side (lateral) of the cake going through the white paste and the second layer of the fuchsia paste.
6.
Once hearts are cut, pick them up and take the paste upwards, adding them to the surface with water.
MAKE YOUR CAKES make your cakes MAKE YOUR CAKES
Page 3
7.
Make a border to the hearts doing the dot technique and using white icing and tip N° 01.
8.
With same icing and same tip embroider the higher hearts following molds.
9.
Finally embroider the lower hearts following molds.
MAKE YOUR CAKES make your cakes MAKE YOUR CAKES
CENTRAL FLOWER
12.
Make a little ball of ½" diameter in white gum paste; insert a wire covered in white (previously bend the wire's tip getting a little buttonhole).
10.
Make embroidery on the angles following molds with white icing and tip N° 01.
11.
Place a fuchsia thin satin ribbon on the bottom of the cake as a termination.
MAKE YOUR CAKES make your cakes MAKE YOUR CAKES
Page 5
13.
Place around the center three laps of stamens of three different colors (white, pink and fuchsia); starting from the outside with the fuchsia, then pink and in the center white. Let everything dries.
14.
Roll out white gum paste and cut two sizes of flower; if you can´t find the cutter, use the molds attached.
15.
Make a little hole in the center of the flower while still fresh; place it on a Styrofoam semicircle and sprinkle with corn starch. Let it dries.
MAKE YOUR CAKES make your cakes MAKE YOUR CAKES
CENTRAL FLOWER
18.
Make a little ball of ½" diameter in white gum paste; insert a wire covered in white (previously bend the wire's tip getting a little buttonhole).
16.
Take the center; insert the smallest flower adding it with icing; then add the bigger ones, petals should be alternate. Finally, add the other two flowers alternate downwards. Cut the excess of wire.
17.
With fuchsia powdered food coloring (petal dust) paint the ends of the petals and the center of the flower. The coloring can be replaced for eyeshadow if it is not going to eaten.
MAKE YOUR CAKES make your cakes MAKE YOUR CAKES
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© 1997-2011, María Victoria Pomponi & Make Your Cakes.com All rights reserved.
Prohibited its total or partial reproduction.
© 1997-2012 About Maria Victoria Pomponi - Make Your Cakes. All Rights Reserved.
