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    20 views39 pages

    Stephen Benison Decorative Designs For Cake PDF

    Uploaded by

    Samuel Aguiar

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 39
    Stephen Benison WIAG Introduction ‘The cakes have been designed for the practical and innovative effects that | hope the cake decorator and their ‘customers will be able to use for inspiration in creating a suitable design for a special occasion. You may want to recreate the entire design as displayed or be able to take aspects of the design techniques and create your ‘own version and style. Which ever you decide, | will have achieved my aim of being able to provide a range of styles and techniques, ‘which can be used for wedding and special celebrations giving enjoyment to the creator and receiver. Basicstages in preparing the cakes have been summarised, as | feel they have been covered many times in the various books that are available. Included are tips and special notes | considered to be beneficial to highlight. 'hope that you will enjoy working from the designs and that it will provide you with an inspiration into decorative designs for cakes. Steve Benison Contents 4 26 02 Oriental Splendour Empress Gold Tulip Cascade 0S ae 17 2n aid ies Contemporary Hearts 32 08 20 S All Wrapped Up Royal Parade a 23 35 Summer Romance | Crowning Glory Snowflake Flurry Acknowledgements 37 Rollout a strip of modelling paste approximately 1.5mm ‘thick and long enough to go around the side of the bottom, tiet:Roll over withthe teardrop side design roller. Brush over with sik white ustre powder. Use a thin crenked palette knife toslide under the strip of paste then roll up. Position the cake on a turn table. Use ano.2 piping tube and soft white royal icing to pressure pipe over the teardrop shape. Take extra care to release the pressure towards the ‘tapered end. A 15cm round cake drum is used to help support and provide an even space 2s you apply the strip of paste to the side ofthe cake. Bring the ends together rimming the surplus paste witha scalpel. Check that the band of pasteis level and secure. Use soft royal icing and a no.2 tube to pressure pipe the dots between the teardrop shapes, Make the centre bulb slightly laiger. Use a damp paint brush to remove any slight. peaks on the dots. Summer Romance rs) g = S Ee S « 5 — € 3 a 1B Drawa circle the same size as each cake ontoa piece of Roll out different cylinder lengths of modelling paste for silicone peper.Cut out the circle. Place this onto the surface _the cake top! have not lven the sizes as itis better to shape ofthe cake,so that you can adjust the teerdrop sectionsto fit, __them to fit the sizeof the cake. Taper each cylinder by rolling ‘onone end with a cake smoother, Use your thumb and index finger to slightly fatten, whist stil maintaining the teardrop shape, Brush each teardrop shape with sik white lustre Analterative design can be achieved by usingthe coloured powder. Allow the paste to firm slightly adjusting the tulip cut outs as shown on page 27.Colour dust the tulip position ifnecessary to allow for the flower sprays,then shapes with tulip red lustre then secure with royal icing secure with royal icing, Repeat on the remaining cakes, between theteardrop design. Chocolate sugarpaste provides the ‘contrasting background for this stunning three tier display. A gold stencilled base ‘board provides an eye-catching texture for ‘you to feature the cake with something a little different! Cake sizes Top tiersrouncl 1 5em/6in (Goard siz: round 15cm/sin card) Middle tier: round 20cm/gin (Board size: round 20cm/Bin card) Base: round 27cm /10in (Board size: 27em/10in card and 35cm/14in drum) Completing the cakes This is an ideal cake covering for a rich chocolate cake, which could be layered with chocolate ganache and a fresh raspberry compote. Altematively tich fruit ‘cake tastes wonderful with the chocolate covering! fusing ganache apply a thin covering before applying the chocolate sugarpaste. For a rich fruit cake cover with almond paste and allow to dry before covering with sugarpaste. Assemble on the cake ‘cards. nsert plastic dowels on the first and second tiers. S N iA Empress Gold plop ssardwia plop sseadwig Shades of pink and satin lustre combined with the entwined cut outs provide a simple «and effective design for this two tier cake. The tse ofthe crossover texture for the sie design roller provides the basis for theadditional cut out pieces to be positioned around the side of the cake. you only want to use one tier, the cake top decoration can be displayed as effectively on this. ake sizes ‘Top tier:round 20cm/ain (Board size oval 27cm/10in drum) Base: 27cm/10in (Board size oval 38cm/1Sin drum) Completing the cakes Cover cakes and allow to dry prior to applying the design. Cut out strips of sugarpaste long enough to cover the boards around the base of both cakes. Apply the ribbon to the edge of the boards after completing the decoration. Tip ‘Measure the circumference of the covered cake with apiece of string Position the tring over the “crossover” textured paste to establish the desired joint of the design. Extra strength modelling paste Mix 2x 5m teaspoons of Tylose with $009 sugarpaste and knead together. Tea hy Roll outa strip of modelling paste approximately 1.5mm thick. Lightly dust the work surface with a little cornflour, before rolling over with the crossovertexture ofthe side design roller. Brush over with cotton candy lustre powder. Roll up, and apply to the side of cake. Repeat on top ter Cut out flowers from modelling paste using the small four petal flower cutter. | have used 40 small flowers for the side and the cake top. ‘decoration. Brush the edges of each flower with cotton candy lustre powder using a fiat brush. Pipe a small dotin the centre ofeach flower. Roll out modelling paste. Allow to rest.Turn the paste over. Dust the entwined cutter with comflour. Cutout using the top ‘two sections.Tap the tip of cutter on the rolling board to allow the paste to release. Repeat for remaining sections, Secure the entwined cut out pieces between the crossover texture using soft pale pink royal icing fitted with ano.’ tube Secure the small lowers between the designs and the middle ‘cut-out section ofthe entwined cutter, Cut out eight flowers from modelling paste using the medium four peta flower cutter. Gently cup each flower using a ball tool Apply colour asin stage four. Place ontoa piece of foam sponge to dry.Pipein each flower a centre dot with six Smaller dots ofroyal icing radiating. Lightly dust the edges ofthe double scroll eaf cutter with cornflour. Use the cutter on opposite cutting edgesto cut out four pieces for the bottom tier;and two forthe oval cake top Brushover each with spring green powder Apply tothe bottom tier with the medium sized flowers. Cut out two ovals of extra strength modelling paste. Brush the edges with cotton candy lustre powder Roll three small spheres of paste the depth of thesmalifourpetal cutter. hese will support the top oval Secure the two ovals with the supporting spheres between Using royal icing. Add the small lowers around the sides and the double leaf scroll and medium flowers on the top. Pipe micro dots extending from the scroll leaf sections. 2 > 3 2 a a = = = (Sartre) rey ag dp paddeam iy Position first, then apply the teardrop pieces while they are stil pliable to the top and side of the cake with soft white royal icing and ano.1 piping tube in a random design using the textured ribbon asa guide, Secure the circles, Position the bow sections together while they are still pliable, then remove the cling food wrap and secure each piece to the cake when dry with soft pale pink royal icing, Using a no.1 piping tube. Roll out white modelling paste, texture and colour as explained in stage two and three, Cut four 15cm / in sections for the ribbon bows. Use crumpled pieces of cling food wrap to form the ribbon pieces over. Secure the cut ends together witha litte sugar glue or egg white. Form the middle section, tucking the join underneath. Variation.The droplet cutter can be used in different ‘combinations. Colour the modelling paste then cut out the tight and left hand pieces. Cut out circles then experiment with different combinations ofthe design, which can also be used horizontally around the side ofthe cake. Ss ie iG = 6 D £ e 2 & S Work a small amount of vegetable shortening into white ‘modelling paste prior to rolling out, as this will prevent the paste from drying before you apply the texture. Dust the edge of the cutter with comflour, then cut out, one large , two medium and two small petal shapes. Place under plastic sheeting to prevent from drying, Roll out white modelling paste. Cut out five pieces with the triple scroll leaf cutterTurn the cutter onto the oppositecutting edge and cut out a further five pieces. Place each piece onto a plece of absorbent kitchen paper, then brush over with avocado lustre powder Remove the cutout sections toa piece of foam sponge to become plastic hard, Place the petals onto a cel pad. Usinga texture too, gently texture ezch petal rolling the tool from the centre outwards to prevent distorting the shape. Colour dust each petal with

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