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Sugar Glass Butterflies

Sugar Glass Butterflies
Click on photo for Jennifer Dontz's tutorial for making Sugar Glass Butterflies!


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Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts

Thursday, December 20, 2018

Christmas Trees Tutorial



Supplies :


Waffle Cones for Ice cream

Small bowl with 1/2 inch water

scissors

Forest Green Royal Icing

Piping bag with #67
Piping tip

Yellow colored Gumpaste

3/4" Five petal or Star Cutter

Gumglue or piping gel

Wilton Pastel Candies
Dragees






Place two waffle cones together as shown.



Place in shallow water for 15- 20 seconds.


Remove from water and, using scissors, cut away soft edge of cone

until bottom edge is even and level.





Using royal icing, attach the cones to make "trees".

Starting at bottom of tree, begin piping leaves pulling out as you pipe.

Continue until you have filled the tree with "fir branches", leaving about 3/4" at top bare so you can move your tree into place. When the tree is placed where you want it on your cake or board, you can fill in the remainder of the top of the tree.

Roll out yellow gumpaste to about 1/4" thickness and cut out a star using your cutter. Place a yellow pastel candy on both sides of star, using gumglue or piping gel. Place on top of tree and secure with royal icing. Hold in place until firmly set.

Decorate your tree with colored pastels and dragees, securing with fresh royal icing if needed.



Photography and Tutorial by Jacque Benson
2009 copyright all rights reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Tuesday, November 28, 2017

Key Lime Cookie Tree Centerpiece



Key Lime Cookie Tree
  Ingredients and Supplies
  Cookies
·                        1 cup butter (no substitutes)
·                        1/2 cup sugar
·                        1/4 cup Nellie and Joes’ key lime juice
·                        1 teaspoon vanilla
·                        2 1/4 cup all-purpose flour
·                        ¼  cup confectioner’s sugar
·                         
 Icing
·                       2 tablespoon meringue powder
·                        1/4 cup warm water 

                     + 2 tablespoons key lime juice
·                        3 cups sifted powdered sugar
·                        1 teaspoon vanilla
·                        1/4 teaspoon cream of tartar
·                        1 - 2 colors assorted paste food coloring-

                     mint green, teal, aqua
·                         
Supplies
·                        Rolling Pin
·                        Parchment Paper
·                        2” and 1” leaf cookie cutters
·                        Thin bamboo skewers, cut to 3” lengths
·                        Tooth picks
·                        Piping bags
·                        #2 or #3 piping tip
·                        Glue
·                        6 inch Styrofoam cone
                          6-8” plastic plate or covered cardboard cake circle
·                        Small needlenose craft pliers
·                        Confectioner’s Sugar for decorating
                         silver and/or gold dragees (optional)
·                        White Sparkle gel
                         Star shaped lollipop
Directions
·                               1. Beat butter with an electric mixer on medium speed for 30 seconds. Beat
in sugar until combined. Beat key lime juice, and 1 teaspoon vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill 1 hour or overnight until easy to handle.
·                               2. Sprinkle Parchment paper with confectioner’s sugar. Roll each portion
of dough on a lightly dusted surface until 1/4-inch thick. Cut out using floured light leaf-shape cookie cutters. Lift away unused cookie dough, wrapping in plastic wrap and place back in refrigerator to cool. Insert bamboo skewer into larger leaf cookies, and toothpick into center of small leaf cookies. 

(If skewer is exposed, pinch dough up around the skewer to cover, then place that side down on the parchment
paper. )  Place the parchment with cookies on an ungreased cookie sheet.
·                               3. Bake in a 350 degree F oven for 8 to 10 minutes or until light brown around edges. Transfer cookies to wire racks to cool. Allow to cool completely before icing the leaves.

·                               4. For icing: combine meringue powder, warm water, key lime juice, powdered sugar, 1 teaspoon vanilla, and cream of tartar in a large mixing bowl. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until smooth and of spreading consistency. Divide into portions and color with aqua, teal, and mint green paste food coloring. Use at once to frost cookies.

 
·                               5. Fill piping bag with icings and pipe a Line around the edge of each cookie.

When finished, thin remaining icing with water until proper consistency for flooding cookiesIcing is ready to fill  in outlines when a small amount dropped  from a spoon into the mixture disappears on the count of ten..

  Place on racks until set.
 
·                               6.Glue Styrofoam cone onto a plastic  plate or covered cake circle. ( I inverted a clear plastic plate purchased from the dollar store.) Sprinkle confectioner’s sugar onto the cone.

·                               7. Starting at the bottom, carefully push the larger cookies into the Styrofoam cone using a pair of small needlenose craft pliers on skewers and toothpickes. Do not push on cookies as they will break. 

Continue adding cookies , using large cookies at bottom, then adding smaller cookies toward the top of cone. Use leftover small leaf cookies to fill in gaps on lower part of cone.

·                               8.To decorate the tree, run a small line of sparkle gel around the tips
of cookies to resemble icicles.  Place dragees on the tips of leaves. The sparkle gel will hold the dragees in place. Sprinkle the tree with confectioners sugar to resemble snow. Cut stem of lollipop to 2” and
place the star lollipop on top of the tree by inserting stem into upper tip of cone.




 Tutorial and photography by Jacque Benson
All rights reserved 2011

This material may not be republished or reproduced in any manner without the expressed permission of the author.

Recipe inspired and adapted from


Friday, December 23, 2011

Gumpaste Star


Tutorial by Edna De La Cruz
All rights Reserved 2011

This material may not be republished or reproduced in any manner without the expressed permission of the author.

Monday, December 20, 2010

O Holy Night--a Sugarpaste Christmas Angel Trio tutorial



This is a tutorial for creating a Christmas Angel trio. They are fairly simple to make, but by adding artistic touches and your own creativity, you can make them as elaborate or as simple as you like.
This is a project that needs time to dry before finishing the last step, so be sure to allow plenty of time.
Either start in the morning and finish at the end of the day, or allow two days for the whole project.

You will need:

3 Waffle cones
1 bowl water
scissors
Fondant roller and board
white gumpaste
gum glue*
ball tools of various sizes
Woman Full Torso and/or Girl face mold ( use med. size)
pastel pink and yellow non toxic pastel chalk
cotton swab
Celcake LargeWing molds 
several artist brushes
toothpicks
#32 wire


* Gum Glue- add 1/4 tsp Tylose powder to 2 T hot water.
Directions:

Since the trio of angel will be staggered heights, you will want to shorten one cone by 1/2 inch and one by 1 inch. The easiest way to cut a cone is to place the end of the cone in a bowl of water 1/2 inch deep.




Allow to set for 10-15 seconds, then remove.

Using scissors, carefully cut softened cone over a paper towel .
For one inch cut, you will have to repeat this process twice.
Set upright on paper towel to dry.


Be sure your cut is level.
Now you have the foundation for your angel trio.


Form a one inch square of gumpaste.

Dampen lightly the end of cone with gum glue.

Place the square of gumpaste one the pointed end of cone
and shape around cone as shown below, creating a waistline for angel.

Cut 4 triangles of gumpaste to the pattern shown.
Cover with plastic wrap to protect while working.
I started with the smallest angel, cutting four 3 inch triangles.
For, remaining angels, add 1/2 " to length.


Dampen waistline of angel with gum glue..


Add two triangles to sides of cone, as shown below



On the two remaining triangle, carefully roll back the sides about 1/4"
and brush with gumglue



Attach the folded triangles to the previously attached triangles to create skirt.
Press top of skirt into waistline to secure.


Roll out and cut a 1/2" strip to cover the waistline as a sash.
Secure to waistline with gumglue
Roll out and cut another strip about
5-6" in length and about 1/2" wide.

Cut wider at ends, as shown in photo.
Fold in half and attach to back side of waistline using gumglue.
To create movement, attach part of the sash to skirt
at various points using gumglue.

Roll out and cut a 1"x 3/4" rectangle square and a 1/4"x 3/4"
strip. 

Fold the 1" at the center to create bow, and wrap
the 1/4" strip around the center, cutting excess and securing with gumglue.


Attach to the back of angel at waistline, using gumglue.

For sleeves, roll out a 1/2" roll of gumpaste about 2-1/2" long.
Narrow the center of the roll, by pressing and rolling in the center, narrowing and
elongating the roll.
When the roll is narrowed as shown below, press the ball tool
into the end of the roll to hollow slightly.

Shape ends of roll into a bell, by thinning and ruffling the
edges using the ball tool.

 
When finished, press the end of a smaller ball tool (1/4")
into the hollow of the sleeve to create an indention
for attaching the arm of angel.

Dampen the top of bust of angel with gumglue and
press the center of the sleeves over bust to secure, as shown below.

Roll out 1/4" x 1" lengths of gumpaste.
Press on end to flatten for hand.
Cut 4 slits for fingers and gently roll, using hands,
into round fingers and thumb.

Roll and cut a 3/4" circle. This does not need to be precise. Thin and ruffle edges of circle with a ball tool, as shown below. This is the ruffled collar.

Attach the collar to top of bust and insert the
arms into the sleeves using gumglue.
The arms can be a bit tricky sometimes, so be patient and
hold to sleeve until they are secure.

Roll out a ball of gumpaste. Dust with cornstarch, them press firmly
into face mold. I used a young girl face mold for my two shortest angels, and
a woman's face mold for the tallest angel.
The face below is the woman's face mold.


Paint the faces carefully immediately after removing from mold.
I find it is easier to apply color to the face while the gumpaste is still supple.

Paint lips using the pink edible marker. ( This is the girl's face)

Rub the cotton swab over pink pastel chalk
and brush gently over cheeks.

Using the blue and brown edible markers, create the eyes and eyelashes.
Dip a toothpick into white Americolor gel and place highlights in the eyes.

Dampen the bottom of the neck with gumglue and smooth
into the body using the ball tool.

Make a 1/2" ball for each wing.

Press into the mold , then place the two sides of mold
together and press firmly and evenly.

Open mold and remove wing. Cut off any excess from the edges.

Place on a foam pad to firm.


When firm enough to handle, dampen the back of angel with gumglue
and press the wing, securing the center by pressing and smoothing with the ball tool.
Set a styrofoam cone on end to secure the wings
or lay angel over a bowl until wings are secure.

Repeat the process with the remaining two angels.
Set aside to fully dry.

***
After the angels are fully dried, then you can apply the hair.
Using a little  of the yellow pastel chalk, color a small amount of gumpaste (about a 2-3 " ball ) for the angels' hair.
The yellow is quite pale, almost white.


Press through a clay gun using the disc with the multiple small holes.

Cut off desired length, then roll the edges to curl using the toothpick.

Moisten the entire head with gumglue and attach the hair, beginning at the back of the head and moving forward.

When finished, sprinkle hair with rainbow disco dust to create
"heavenly" glow.

Cut the #32 wire about 3" long and shape into a circle,
Twisting to secure and leaving a 1/2" extension.
Brush the circle generously with gumglue and dip into
rainbow disco dust to create the halo.
Insert the extension of wire into hair.

I finished angel by dry dusting using luster dusts. When dry dusting, touch the end of the brush into the dry luster dust and tap off excess dust before applying to your gumpaste.

Dry brush the angel's gown using the ultra white sparkle luster dust using a 1/2 flat brush,
the dry brush the wings with gold shimmer dust.


Place the final touches on the angel by dry dusting the edges of the wings and sleeves
with gold highlighter luster dust.

________________________________________________________________

To all our Friends who visit us weekly, we wish you
a wonderful and blessed holiday season.


"And suddenly there was with the angel a multitude of the heavenly host praising God and saying:

 
'Glory to God in the highest,
And on earth peace, goodwill toward men!"
Luke 2:9-14


Tutorial by Jacque Benson
All Rights Reserved 2010
This material may not be republished or reproduced in any manner without the expressed permission of the author.

Search This Blog

The Tutorials This Week Were Generously Shared by

JACQUE BENSON, JENNIFER DONTZ, BOBBIE NOTO, EDNA DE LA CRUZ & TONI BRANCATISANO

And to ALL of our Readers...

Stay Calm and Keep Baking!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.
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