Sequin Technique- Cover the cake with fondant and refrigerate for 30 minutes.
- Once cool, place the cake on a turntable on top of a sheet pan lined with
parchment paper (this will catch the sequins that don’t stick). Using a
paintbrush, brush the cake with a thin layer of piping gel on the area you would
like the sequins to go. - Take a handful of sequins and apply to the cake with a little pressure.
- Using a clean paintbrush, mix together green sheen airbrush colour (or a colour
of your choice) with a few drops of lemon extract and gently paint the sequins.
Let dry. Apply second coat if needed.
Closed Peony- Bend the tip of the 24 gauge flower wire to make an oval shape. Paint the oval
shape of the wire with gum glue (gum paste and water) and insert into the 1.5”
Styrofoam ball. Add three streaks of Christmas red gel paste to the gum paste (or
colour of your choice) and mix together. Place the gum paste through a pasta roller
on setting 7. With the peony petal cutters, cut out seven of petal #1, ten of petal
#2, ten of petal #3, and fourteen of petal #4 (make sure to cover each petal in
plastic whilst not in use to prevent the edges from drying out). - Starting with the size #1 petals, place each individually onto the peony blossom
veiner and press down gently. Take a veined petal and place onto a foam mat.
Using a ball tool, gently trace along the edge of the petal (this will make it look
more realistic). - Add a touch of water to the bottom of each petal with a small paintbrush. Take
three of the #1 petals and attach to the Styrofoam ball (interlocking the petals on
the top so you cannot see any white). Take the last four of the #1 petals and apply
into the opposite space of the first three. Repeat step 2 (above) for each set of
petals. - Attach the #2 and #3 petals in two rows of five while slightly working your way
down the Styrofoam ball. Attach the #4 petals in two rows of seven. Each row
should be joining where the wire was inserted at the bottom of the peony (the
Styrofoam ball should be completely covered). - Place the finished peony in a small glass with support. Under each petal, place a
small piece of paper towel between the petals that you would like spread apart.
Place aside and leave to dry overnight. - Gently remove the peony from the glass along with the small pieces of paper towel.
Using a small paintbrush, dust the inside of the petals with a pink petal dust (or a
colour of your choice) for extra depth. Take the flower tape and wrap all of the 24
gauge wire, starting from the top. With wire cutters, place into the cake where you
like inside a posy pick or straw cut to the correct size.
Ruffle Technique- Colour fondant in two shades of your
choice. Roll each piece of fondant into
even logs. - Twist the logs together and put through
a pasta roller on setting 6. Cut the
fondant into even strips using a plastic
strip cutter and place onto a foam mat. - Using a ball tool, gently make circular
motions along the top of the fondant
strip (this will give the fondant the
ruffle effect). - Place a thin layer of water onto the cake
where you want the ruffle to go. Take
the strip and press it with your fingers
(the non-ruffled side) onto the cake in
any shape or pattern you would like.
For more information about Jennifer
and her cakes, visit:
http://www.facebook.com/cake708
Photography: Mike Johnston Photography