| 8" Round Cake
11" Round Cake board 750g White Sugarpaste 150g Pale Blue Sugarpaste 100g Dark Green Sugarpaste 50g Light Green Sugarpaste 50g White Flower Paste Clear Alcohol Food Colors |
 |
1. Prepare the cake and board by covering in white sugarpaste.
2. To create the windows, lightly blend a small quantity of white sugarpaste into the blue. Also roughly blend together the green paste to obtain light and dark green marbled pastes.
3. Roll out the marbled blue one as the base. From the green shades roll out and cut a strip of each using Frills Nos. 2 and 3. Overlay the colored pastes, try to create interest by placing the Frills at different angles and heights. Roll out the paste further until all the layers have blended into one thickness.
4. Cut out the windows using an Arch Cutter. Cut one window shorter by trimming the bottom. Attach to the cake with alcohol or gum glue. Use a thin sausage of white sugarpaste to edge both windows.
5. The side border is also created using the same overlay technique.
6. All of the motifs and lettering
have been made using the same "Tappit" technique.
Roll out a fine strip of white or
colored flower paste. The paste should not be greasy or sticky therefore
either use cornstarch for dusting or allow the paste to naturally dry a
little. Dust the cutters with cornstarch before use. Place the chosen motif
or letter across the paste and cut out firmly. Addition embossing detail
can be achieved by pressing the paste further into the cutter. To release
the shape, always hold the ruler at one end and tap onto the work surface
as close as possible to the chosen shape. Paint or color as required before
attaching to the cake.
| 8" Hexagonal
Cake
12" Hexagonal Cake Board 750g Pale Blue Sugarpaste (Fondant in US) 100g Dark Green Sugarpaste 100g Light Green Sugarpaste 50g White Sugarpaste 25g White Flower Paste 25g Blue Flower Paste Clear Alcohol Shields Food Colors |
 |
1. Prepare the cake by coating in pale blue sugarpaste and placing on the board pre-coated in dark green.
2. For the bottom border begin by rolling out a long strip of light green sugarpaste using cornstarch for dusting. Cut out using Frill No.2. This is an endless cutter therefore repeat the cut-out pattern to the required length. Trim the lower edge of the paste with a knife. The easiest way to attach the border is by first painting the bottom edge of the cake with alcohol and then gently roll up the paste and unroll into position.
3. The shields can be cut from any white paste and FMM have a choice of four different shaped cutters. The flags of many countries incorporate straight lines and I have used the edge of a knife to emboss some guide lines before painting with food color and alcohol. If the shields are allowed to dry first then the detail can be drawn on using a food color pen.
4. The large shield has been embossed with a footballer in the center before painting the English flag.
5. The motifs and lettering are made using the "Tappit" technique described in 6. above. Attach the prepared decorations using a softened blend of sugarpaste and alcohol.