Simple Bells, by Pat Trunkfield

EQUIPMENT:
Bells & Dividers
Multi-Ribbon Cutter
Mini Holly Cutter
Ejector/Plunger

1. Cut an 8 inch round cake in half and prepare by coating in blue Sugarpaste (which is Rolled Fondant in the USA).
Place onto an 11 inch Oval board.

2. Prepare the two half bells using the medium size mold and dividers. Full instructions are included within the packaging.

3. On this occasion the bells are viewed from the side and therefore it is not necessary to make them fine.
Use white sugarpaste well dusted with cornstarch and release from the molds immediately. Allow to set.

4. Decorate the bells by painting with a white pearl powder blended with a clear alcohol.
Trim the base of the bells with a sugar ribbon, cut out using the Multi Ribbon Cutter.

Complete the bells by adding a set of three Mini Holly Leaves and berries to each. Secure to the side of the cake using a small quantity of sugarpaste blended with water to create a glue.

5. Cut out sugar ribbons to trim the base of the cake using the Multi Ribbon Cutter. This is also used to create the ribbon loops and tails.

Full instructions for cutting ribbons comes complete with the cutter.
For best results use sugarpaste blended with an equal quantity of flowerpaste (gumpaste).

6. Complete the cake by adding a group of three Mini Holly Leaves to decorate the corners.

Happy Christmas by Pat Trunkfield

1. Prepare an flinch round cake by coating with white sugarpaste and placing on an 11 inch round cake board. Divide the cake into Six.

2. To create the lace effect, roll out an equal quantity blend of sugarpaste and gumpaste using cornstarch for dusting.
Lightly dust the Lace Mold with cornstarch before pressing the paste firmly into the mold.
Remove the paste from the mold and trim to shape with a sharp knife.
Brush the cut out lace with a green pearl color, before securing to the cake in a curved shape.

3. Trim the base of the cake with a red border using Frill No 4 from the Straight Frill Set 1.

4. Prepare the Christmas motifs and inscription using the Cutters . Full instructions are included with each Capital Alphabet and Numbers, Lower Case Letters and the Christmas Cutter Sets.

5. I have cut the inscription from red flower paste and the motifs from white, painting the detail using food color blended with clear alcohol.

6. Secure the decorations to the cake using a small quantity of sugarpaste softened with water. The same mixture has also been used to add a snow effect to the lettering.

7. Complete the cake by decorating each Christmas stocking with a group of three Mini Holly Leaves.