Cake Decoration & Sugarcraft — December 2017

34 | December 2017 http://www.cakedecorationmagazine.co.uk

TRADITIONAL

1 Roll out white sugarpaste and

cover the 40cm dummy. Draw, with a

cutter tool, concentric circles on it.

2 Roll out white sugarpaste very

thick and impress with tree bark

mould. Cut enough strips, 5cm in

height, and attach with a little edible

glue, all around the dummy.

3 Cut five small strips of red

modelling paste. Divide into two

parts to make the tails of the

ribbons.

4 Cut another strip of red modelling

paste and fold to shape a ribbon

then stick a small strip at the centre

with edible glue. Prepare three

ribbons.

5 Cut out the pictures printed on

the wafer paper.

6 Attach around the angel cake,

previously placed on a 30cm board,

filled and covered with white

sugarpaste. To avoid peeling wafer

paper, keep it firm by wrapping the

cake with some food quality film.

When dry, define borders with gold

spray and a thin paintbrush to give

an antique effect.

7 Airbrush the top of the dummy in

light brown and the bark in brown

and black. Spray some glaze to fix

the colour. Let it dry. Attach ribbon

prepared in steps 3-4. Spread some

royal icing on the bark tray and affix

the angel cake.

8 With some white modelling

paste, shape a pear and make a

small hole at its bottom.

When dried, dust with lime and

shadow sides brown.

9 Wrap an 18 gauge floral wire into

a piece of absorbent paper,

make a small hook and dip it in a bit

of edible glue. Cover with brown

floral tape and insert the hook in

the pear. Let it dry at least one day

before assembling flowers

and leaves.

10 Make a sausage shape with

flower paste and insert a 26 gauge

floral wire. Roll over the paste with

a small rolling pin and cut out the

shape of the leaf using the universal

leaves veiner. Put the leaf on a

CelPad and thin its edges with the

ball tool. Put the leaf in the veiner

and press. Prepare seven leaves.

11 When dry, dust the leaves

mixing foliage green and yellow

autumn. Glaze them to fix the

colour.

12 Colour a bit of flower paste

using lime and foliage green

colours. Twist a very small ball

around three 33 gauge floral wires

and bend the top of them.

They have to be very thin. Let them

dry. Take a bunch of white stamens

and cut them into two parts.

13 Fix the filaments and the

stamens together with a small strip

of white floral tape.

14 Roll out a small amount of

flower paste very thin and, with a

flower cutter, cut fifteen petals.

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