Lessons for making your chocolate blooms, and adding accents to your sugar art.
|Posted by mari senaga on August 22, 2014 at 10:10 PM||comments (1)|
Non-stick Mat Small Rolling Pin Corn Syrup Small Spatula
Cutting board Saifun Noodles
Ribbon cutter or small knife Vodka (for painting)
Powdered sugar (place in nylon to keep tidy)
Razor blade (in paint scraper handle)
Selections of brushes
Petal dusts used: The Sugar Art’s- Red Plum, Mona Lisa, Sprout,
Moss Green, Foliage Green.
Modeling Chocolate, Colored: Pale Lilac, or White.
Roll out Modeling Chocolate on the non-stick mat, to less than 1/32nd” thickness or less (Thin like you would do for gumpaste flowers) Dust the surface of the mat to help the modeling chocolate from sticking.
Using a knife or ribbon cutter, cut ¾” X 8” strips of the modeling chocolate.
Cut the modeling chocolate strip in to 2 -4” strips.
Using a razor blade, cut small ½” slits on one of the 4” sides of the strip, space them less than 1/8” apart.
(If your razor blade sticks, run through a dusting of powdered sugar).
Along the unsliced side, paint a small trail of corn syrup. Then turn it so the corn syrup line is facing your dominant hand.
Using a Saifun noodle, push down along the top uncut edge (between the second and third sliced cut), this will secure the noodle to the modeling chocolate.
Now rotate the modeling chocolate counter clockwise, and diagonally along the length of the noodle.
When the entire strip is wrapped around the noodle ( the length will be about 3” to 3 ½” long on the noodle), pinch the base to secure the modeling chocolate to the noodle.
Using the pointed end of a chop stick, curl each fringed piece downward ( so the curl go under towards the center).
Continue curling each fringed piece all the way to the tip.
Once all the fringe is curled, push the end if the Saifun Noodle in to a piece of styrofoam, and let dry for a few hours.
Repeat for each flower needed.
Mix a small amount of moss green petal dust with vodka, to paint the stems of each flower ( tap the brush on a paper towel to remove excess liquid, as too much liquid can cause the noodles to curve, or change shape)
Dust each flower with a mixture of Red Plum, Sprout Green, and Mona Lisa. These flowers started as white and pale lilac (Mona Lisa dust was used to color the modeling chocolate).
Then each was dusted the same way, and small and medium elongated leaves were dusted with Moss Green, Foliage Green, and Red Plum, and then secured to the Saifun Noodle with a small dab of corn syrup.
Then using a pair of tweezers, each flower was inserted in to the cake ( or in this case covered styrofoam inserted in a ceramic pot).
|Posted by mari senaga on May 29, 2013 at 3:05 AM||comments (4)|
For my very first tutorial, I wanted to cover something I get asked about a lot,
When making modeling chocolate flowers, and accents, I like to make sure everything I use to make the flowers is edible, and safe to eat. So I wanted to show a number of ways I make edible stamens.
Pressed bunch Stamens:
Garlic press, extruder with hair or fur die, or a small strainer
Favorite medium (modeling chocolate, fondant, gumpaste)
The first type I will cover is simply made from modeling chocolate, fondant, or gumpaste
Make a small ball of paste, approximately the size of your center (drop the ball in the center to see that it fits in to the space availible, without to much extra room),Then press it out of a garlic press, extruder, or even a small strainer.
This will create a small clump of stamens that you can remove with a small pallet knife, pinch the base, and let dry.
After it has dried, I will brush the tips with some gum glue, or corn syrup, and dip them in color, or edible pollen (see how to make edible pollen, below).Then secure into the center of your flowers.
This picture shows the difference between garlic press and the strainer.
Many of the remaining type of stamens I will be showing use Rice Stick noodles that you can find in your Asian Markets. You will find them in a large bag, this is one type I have used (this bag of noodles has lasted for 2 years, kept in zip lock bags of various sizes).
I use these for a multitude of reasons in cake decorating, including stamens, small curls (usually made with wire), Spanish moss, and bird nests.
For stamens, you will want to cut the Rice Sticks in to 2 inch length
I cut up hundreds of these, don’t worry if they are not straight, this adds to the look of your stamens. I keep these in sandwich or snack sized zip lock bags.
Royal icing (10 count flood consistency). In color of choice
2” Rice Sticks
Styrofoam (I suggest Oasis, the one used for silk or fresh flowers, as it is softer than others)
Take a rice stick and dip the tip in to the flood consistency icing. Then poke the end into a piece of styrofoam, to dry.
2- 3 ounces melted chocolate in color of choice
2” Rice sticks
Piece of Oasis foam (cover with plastic wrap)
Dip the rice stick in to the melted chocolate, insert in to the Oasis foam until set.
Edible Pollen or sugar dipped:
2” Rice Sticks
Corn Syrup and a brush to apply
Edible Pollen (see below for my edible pollen recipe), or granulated colored sugar
Brush the tip of a rice stick with corn syrup. Dip in to edible pollen, or granulated sugar. Lay on to wax paper to dry.
½ package of granulated gelatin (1 Tbsps.)
1 tsp. color of your choice (you may need more or less depending on intensity of color)
Container with lid for mixing
Put the granulated gelatin and the color in to the container, shake to mix.
I like this recipe for edible pollen, as it has a small grain to it, and works well for even the smallest flower.
This recipe was introduced to me by Kate Fielder, and continues to be the one I use for all my sugar flowers.
Large headed stamens:
2” Rice sticks
Your favorite rolled medium (modeling chocolate, fondant, or gumpaste)
Small pallet knife or spatula
For this type of stamen you will start by making a thin sausage of your favorite medium, (I have found that a quick easy way to get an even smooth sausage is to roll it between my silicone mat and a fondant smoother, till it is the thinness I desire).
Then cut the sausage in to small parts, the size of the stamen head (think grain of rice, or baby pea for a size guide).
Roll each piece into a ball, thin out each end to a rounded point. Using the small pallet knife score a line length of the stamen head.
Dip the end of the rice stick into the corn syrup, and insert into the base of the stamen head. Let set, or dry.
Brush some corn syrup across the top of the stamen head. Dip into the edible pollen.
I hope these edible stamens give you some ideas to help create all edible flowers for your future cakes.
There are many other ways to make edible stamens; these are just a few I use on a regular basis.
Please check in on a monthly basis, for more tutorials.
Thank you so much!
|Posted by mari senaga on May 16, 2013 at 5:30 PM||comments (7)|