18 | New Trends 2018 http://www.cakedecorationmagazine.co.ukSIMPLE AND STYLISH
YOU WILL NEEDEDIBLES:- 18cm (7in) round cake
- buttercream
- 900g sugarpaste: white
- 12 x sheets gelatine
- food colour pastes: red and green
- 1 pack of clear mints
- 1 tbsp royal icing: white
EQUIPMENT:- 3 x small heatproof bowls
- small saucepan
- small paintbrush
- pastry brush
- 12 x washed holly leaves
- a tray for drying leaves
- small sharp non-serrated knife
- cake smoothers
- plastic food bags
- small hammer or mallet
- teaspoon
- piping bag
- ribbon
- cake board
You may remember I used gelatine to create a hamster ball a few months ago by dipping
a balloon in a melted gelatine mix. It was such a good material for creating a wafer thin
transparent sphere that it got me thinking what else could it be useful for? Consequently
the Deacon kitchen has been a very sticky mess this month as I dipped and dried all sorts of
things in gelatine.GLASS EFFECT
Leaves
I then added colour and found I could achieve what I thought was a lovely
glass effect. The more you stir the gelatine mixture the more bubbles you
get. Personally I don’t mind this as to my mind it all adds to the glass effect.
I have used holly leaves in this project but you could use other strong
leaves such as rose leaves instead. Make sure you wash and dry the leaves
thoroughly before using. Above all else, leave yourself enough time.
The most painful thing about gelatine is it’s drying time. Allow at least
twenty-four hours for your leaves to set before use. Oh and don’t
encourage the curious to eat them. Although the gelatine is not poisonous,
these leaves are a bit prickly and don’t really taste of anything!
The faux ice is made up of smashed up clear mint sweets. These will go
sticky and lose a bit of their clarity after a day or so as they absorb moisture
from the atmosphere so leave as late as you can before putting them onto
the cake. However this is a fantastic way of creating a very quick bit of
sparkly ice for your cakes.EDITOR
LOVES
CAKE ARTIST:
Carol Deacon
2 Remove the gelatine, squeeze out
excess water and place the leaves in a
heatproof bowl. Add three tablespoons
of the soaking water and place the bowl
over a gently simmering saucepan of
water until the gelatine has dissolved.1 Place twelve sheets of gelatine
into a bowl of cold water and allow
to soak for ten minutes.3 Remove about a tablespoon of
the mixture and place into a small
bowl. Add a few drops of red food
colour and stir in.4 Stretch a bit of plastic wrap over a plate or board and using a paintbrush,
drip a few red dots onto the plate and place to one side to set. Wash the
paintbrush immediately or it will set like rock!p18-19_Carol Deacon.indd 18 10/11/2017 10: