Hello! How is going your week? Yesterday i was looking at some old photos and i found the photo of my fisrt Cake Design Experience, a course which i attended in April with teacher LallabyCakes to decorate cakes with sugar paste. I’m always been attracted by sugar paste cakes, they’re so coloured and beautiful, so many subjects to realize! Before taking part of this course, I was asking myself how was it possible to make such beautiful flowers and subjects with such a high precision .. In reality, i discovered (and i was really relieved!) that there are some tricks. Many tricks. And above all, there are a bunch of tools that you must have to make seriously cake design. (some item a bit expensive, i think) Let me show some basics that you can use to give a try!
NON-STICK BOARD, ROLLING PIN & SMOOTHER
They’re fundamental to “stretch out” the sugar paste in a uniform way. They make a trio with the smoother, used to make the sugar paste smooth and without imperfections.
PLUNGER CUTTERS (stampo ad espulsione)
This is a really a great invention! There are different sizes of different flowers and subjects, so you’ll obtain perfect decorations in half of the time! I found pretty much of a variety of subjects (fashion, flowers, leaves, animals, shells, stars, and so on) and i think it’s one on the simplest (and funny) way to start with decoration.
Second great invention! Before reading about the tools of the cake design, i always asked myself “How is it possible to make such perfect decorations, even elaborated laces all around the cakes? Now i have the answer: decorated rolling pins and, for wide surfaces, the decorated roller. The effect is guaranteed!
The surface of the roller is smooth, but you can insert, from both the sides, little “barbed” circles, which create regular patterns on the sugar paste.
These are some of the principal modeling tools that you’ll need to shape the sugar paste easily. Really fascinating, seems always to make a sculpture while using them!Here the main common tools (they’re in order, from left to right)
1) Bone tool: to smooth curves and flowers cavities in sugar paste;
2) Blade&Shell tool: to cut the paste and to realize small details like paws, decors and borders.
3) Ball tool: to smooth flowers’ petals and to create volants.
4) Scallop&Comb: the extremity Scallop cut the sugar paste to create laces or to make circular cuts in the paste; the extremity Comb help you to impress parallel lines or the “stitching effect” on the paste.
5)Serrated Tapered & Cone tool: the barbed tool impress a “star pattern” on the paste, instead of the smooth extremity that help you on modeling flowers.
6)Tapered Cones 5/6 Star tool: it’s usefull to impress a “star pattern” (like a stuffed stitching) on the paste or to modeling flowers and petals.
7)Bulbulous Cone tool: the cone extremity is perfect to create volants on stripes of sugar paste.
8)Hint tool: to model and create vains on petals, flowers, hairs and other details.
When you use these tools, be sure to make it on this soft sponge, which doesn’t ruin the shape of your decoration.
Now I’m ready for the second level course!I hope that our teacher will organize it soon! In my photo, the cake we decorated during the basic course, and my “participation certificate”! At the end of the course, (which was organized in a pastry shop of my town), the owner of the shop gave us a little present: some plunger cutters, a barbed pincers and a decorated ruler. I was so happy!