34 | New Trends 2018 http://www.cakedecorationmagazine.co.uk8 Fold the strip to shape a bow.
Pinch in at it’s centre and stick,
with a dab of edible glue, a very
small strip at the centre of the the
bow. Prepare four bows.10 Cover the 15cm dummy with rolled out white sugarpaste. Stick the four
lace fans at its base and with a bit of royal icing, and fix on 20cm dummy.
With a very thin paint brush and black, define the design embossed on the
bows. Place on cake where the lace fans meet. Attach with a little edible12 Make a sausage with white
modelling paste coloured light
golden holly. Roll with a small
rolling pin and on a CelPad.
Cut the daffodil leaf. Insert a
moistened 26 gauge floral wire.
Put the leaf on a CelPad and roll
its edges with the ball tool. Define
the leaf centre with the Dresden
tool. Prepare seven leaves.15 Repeat step 14, this time using
a smaller leaf veiner. Prepare three
smaller leaves.11 Colour a small amount of
modelling paste golden holly.
Roll out the paste thin, cut a 20cm x
2.5cm strip and emboss it with the
echinacea leaf veiner. Spread a little
edible glue on one edge, place a 26
gauge floral wire on it and fold the
strip sticking the two edges together.
Let it dry. Prepare five folded strips.7 Roll a small amount of
modelling paste thinly and
emboss with the rolling pin and
cut a 10cm x 2.5cm strip.9 Airbrush the 20cm dummy with
bamboo black. Let it dry and glaze
it to fix the colour.WEDDING AND OCCASION
13 Allow the leaves to dry on
the tinfoil. Dust leaves and the strips
with golden holly and their edges
with blackcurrant, then glaze.14 Make a sausage with white
modelling paste coloured very
light blackcurrant. Roll with a small
rolling pin on a CelPad. Cut the
echinacea leaf using its veiner’s
shape. Insert a moistened 26 gauge
floral wire. Put leaf on the CelPad
and roll edges with a ball tool.
Place in veiner and press. Prepare
three big leaves. Let them dry.p32-35_Veronica Seta.indd 34 09/11/2017 17:17