Working with Modelling Paste. 7 Recipes

Transcription

1 Working with Modelling Paste 7 Recipes Contents General Tips for working with Modelling Paste Page Colouring Modelling Paste 2 Support for Extremities 4 Covering Polystyrene Balls 5 Tools and Equipment 6 Modelling Paste Recipe 7 Royal Icing 8 Edible Glue 9 Chocolate Ganache 9 Apricot Glaze 10 2

2 General Tips Modelling Paste (see Recipe section) is used to make figurines and unwired flowers. It is simple to make yourself. We make it from fondant and tylose (a vegetable gum, available from cake decorating supply stores) which makes the fondant firm enough to model with. Modelling paste should be kneaded before using to soften it and to prevent cracks appearing in the figurine. If the paste feels dry or crumbly, or if cracks persist, rub some Copha/ Crisco onto your palms and knead into the paste. After kneading, roll the paste firmly into a smooth crease-free ball before commencing modelling. This will help avoid cracks in the finished product. Keep unused paste wrapped in cling film to prevent drying out. (Note: Avoid using copha/crisco on items which are to be painted as the fat will repel the paint.) Work quickly to avoid drying out the paste, otherwise cracks may form. Colouring modelling paste We use food colouring pastes or gels to tint modelling paste. Avoid using liquid colour which affects the consistency of the modelling paste. We like the Sugarflair brand of colouring paste. Place a small amount of colour onto the tip of a knife or toothpick and add to the paste. Another brand of paste colour is Americolor, which comes in squeeze bottles and you can squeeze a drop directly onto the modelling paste. Knead the modelling paste until there are no streaks. If the modelling paste feels sticky, add some icing sugar (confectioner s sugar) or cornflour (cornstarch). If a darker shade is desired, add 2

3 more colour paste. If a lighter shade is desired, add white modelling paste. and add some black paste colour if required. Edible glue (see Recipe section) is used to stick pieces together. When applying edible glue, use a light application so that the surface is tacky. If too much glue is applied, the surface becomes slippery and the parts do not stick together as well. For dark or intense colours such as red, black, dark brown, navy and dark green, if you require a large quantity of paste, it will be much easier to make modelling paste using pre-coloured fondant than colouring your own from white modelling paste. For navy paste, combine precoloured blue fondant with a little black fondant. Black: Use pre-coloured black fondant to make the modelling paste. If the black paste is very soft, add 30-40% chocolate fondant to make a firmer paste 3

4 Additional Support for Extremities (such as tails, arms, legs) sticking out at the bottom, and stick figurine onto a polystyrene block to dry. Brush a little edible glue onto a length of raw spaghetti and insert one end into the body part, leaving approximately 0.5-1cm exposed. Insert the exposed end of spaghetti into the body. Use edible glue to stick pieces together. For securing toppers onto a cake, a wooden skewer can be inserted into the base of the figurine before it has dried. Leave at least 4cm of the skewer 4

5 Covering Polystyrene Balls Roll the specified quantity of modelling paste into a ball. Press the paste onto the polystyrene ball (there is no need to put glue on the ball at this stage) and ease the paste gradually over the ball with the base of your thumb and fingers. When the ball is almost fully covered, brush some edible glue onto the remaining exposed part of the ball to help the paste stick. Complete covering the ball. Remove any air bubbles with a pin. Roll the ball firmly between your palms to smooth. Insert a toothpick at the base of the head. (A) 5

6 Tools & Equipment Paring knife Skewer Toothpick Veining tool Dogbone tool Ball tool Frilling stick Set of cake decorating modelling tools Small rolling pin Petal pad Paring knife Small paintbrush (for applying glue) Toothpicks Drinking Straws Raw spaghetti Cornflour (cornstarch) Pizza cutter Pencil Pin Ruler Thin cardboard Secateurs (for cutting skewers) Pasta machine (thickness settings given refer to Atlas Marcato brand) Black food colouring pen Scissors Set of metal Circle Cutters Plastic round piping tubes, various sizes 6

7 Recipes Modelling Paste Use for making figurines, plaques, simple blossoms, unwired flowers 500g (1.1lb) white fondant (sugarpaste/ready to roll Icing) 1 tsp tylose or CMC (If your fondant is very soft, add a little extra tylose) Copha or Crisco (white vegetable shortening) Knead the fondant until it is soft and pliable. Sprinkle over the tylose and knead for approximately 3-5 minutes to fully incorporate the tylose. (In cold weather, microwaving the fondant for 10 seconds will make it easier to knead.) Rub a light coating of copha/crisco on your hands and work surface as required to prevent sticking. Coat the modelling paste with a light covering of copha, double-wrap with cling wrap & store in zip lock bag or airtight container. Can be frozen. Refrigerate for a longer shelf life. It is easier to work with this paste when it is at room temperature. Tips: If the modelling paste feels dry or cracks while you are working with it, knead in a little copha. If the paste feels too soft or sticky, knead in some cornflour/cornstarch or icing sugar (confectioner s sugar) to make it firmer. 7

8 Royal Icing Where a small quantity of royal icing is required, it is quicker to use instant royal icing mix. Sift the mix and add a small amount of water; mix till desired consistency is reached. To make royal icing from scratch: 1 egg white (with all lumps/stringy bits removed) 250gm (0.5lb) pure icing (confectioner s) sugar, sifted (amount will vary depending on how large the egg white is and the consistency desired) Add icing sugar to the white gradually (approximately 1 tablespoon at a time), stirring to dissolve the sugar. Add more sugar after the previous addition has dissolved. (If you add the sugar all at once, the icing is dull and grainy.) To store for extended period of time, place a piece of cling wrap directly over surface and cover bowl with a damp tea towel; place whole ensemble in a plastic bag. Can be stored in refrigerator; re-beat after chilling. 8

9 Edible Glue ¼ tsp tylose (or CMC) 20ml warm boiled water 5ml white vinegar Combine tylose, water and vinegar in a small jar and mix with a cocktail stick/toothpick. It will look lumpy, that s normal. Place in fridge and let stand overnight. Stir again. If glue is too thick, add some water. Store in fridge. Use within 2 weeks. Can be frozen. This is our preferred glue for sugarcraft. Alternative edible glues include egg white, water, and fondant mixed with a little water, heated gently in the microwave and stirred to form a sticky paste. 9

10 Ganache Makes 500 grams (1.1lb) White Chocolate Ganache 375 grams (17.6oz) white chocolate 125 grams (4.4oz) (approx. 125ml) scalded cream (30% fat) Dark Chocolate Ganache 337 grams (11.8oz) dark chocolate (50-65% cocoa solids) 163 grams (5.7oz) (approx. 163ml) scalded cream (30% fat) Chop chocolate into small pieces. Scald cream. Pour cream over chocolate and whisk until smooth. If bits of unmelted chocolate remain, heat gently over double boiler or microwave, stirring regularly, until all chocolate is melted. Process with hand held blender until smooth and glossy. Leave overnight at room temperature to set before using. Don t stir while ganache is cooling otherwise it will become grainy. Can be frozen. Apricot Glaze For attaching fondant to ganache 100 grams (3.5 oz) apricot jam 30 grams (1 oz) water Combine ingredients in a heatproof jug and heat in microwave until the jam has dissolved. Sieve to remove jam particles. Cool before using. 10

11 Supplies Australia Cake Decorating Solutions (based in NSW) Cake Decorating Central Flower cutters, veiners, tylose UK Cake Crafting Cake Stuff (UK-based decorating supplies) A Piece of Cake International Cakes by Lorinda - Tutorials