Autumn Maple leaf tutorial

Mame's Maple Leaf Instructions

Mame Recckio Wolfe-1/05/09

Maple Leaves:

1. Color gumpaste w/Ivory gel color
Ivory gumpaste takes Fall colors more naturally

2. Roll out gumpaste thin on flat side of CelBoard.

3. Lightly dust CelBoard with 50/50 Mix [Confectioners’ sugar/Cornstarch]

4. Cut out various sizes of Maple Leaves

5. Vein leaves using Maple/Grape leaf veiner

6. Using CelPin, soften edges – right side of leaf down

7. Slightly pinch along center vein

8. Place on gently crumbled foil squares to dry naturally

9. Dust in various Fall colors of petal dust [Brick/Golden/Kiwi/Pumpkin/Red]

Mame's Custom Made Petal Dusts

10. Steam

Leaves can also be wired
1. Follow above instructions but roll gumpaste out on grooved side of CelBoard

2. Turn board over
3. Lightly dust board

4. Place gumpaste on board and cut out Maple Leaf

5. Dip 26 gauge wire into gumpaste glue and insert into central vein

6. Vein with ridge-side up on veiner

7. Soften edges – vein side down
8. Allow to dry on foil squares
9. Cover wires with green or brown floral tape
10. Dust with petal dust
11. Steam

Mame's Autumn Leaves

Tutorial was created by Mame Recckio Wolfe-1/05/09-all rights reserved. This material may not be reproduced without the permission of the author.

Copy written © 2009 - Present Year Created by the author of the above work – Mame Recckio Wolfe

Let's Talk Turkey-- Cupcakes, that is.

I was recently asked to help a Brownie troup earn their "career badges". So these Brownies learned about cake decorating by creating thier own little turkey cupcakes. We all had loads of fun making these, but they didn't last long. As soon as the finishing touch was on, they asked permission to eat them. Below are the instructions to make your own turkey cupcakes.

Supplies Needed

White and Chocolate fondant

small amount of yellow fondant

Fondant roller/ board

3" Garret Frill Cutter (raise middle cutter)

1" frill cutter

Spatula

Toothpicks

dozen cupcakes

Chocolate Buttercream

Red and Yellow Buttercream

Piping Bags equipped with couplers

#14, #9 piping tips

Knead 2 parts white to 1 part chocolate fondant together, but do not fully incorporate colors.

Roll out to about 1/8" thick and using the frill cutters, cut out 6 large and 6 small.

Center the small cutout over the large, then cut in half, as shown, creating the tails.

Using side of spatula, make indentions over the tails.

Set aside to firm up.

Roll out a 1" size ball of chocolate fondant into a sausage and fold the end over to create the head.

Insert a toothpick into the other end and set into styrofoam.

Roll out a small amount of white fondant and cut two circles, using the #9 piping tube.

Roll out two tiny balls from chocolate fondant and place over white to create eyes.

With a 1/2" ball of yellow fondant, make a cone for the beak.

Afix eyes and beak to the head of the turkey.

Using the red buttercream with the #9 piping tip, pipe the turkey's wattle under the beak and to the top of one side of the beak as shown.

Pipe decorations onto the tail with the red and yellow buttercream using the #14 tip.

Crumb coat the cupcakes. Using the #14 tip, pipe chocolate buttercream stars over the cupcake.

Set tail in place and build up stars on the back side to afix into place, then push head into cupcake.

Last, pipe wings over the sides, using chocolate, yellow and red buttercream.

Here is the "glammed up" version.

Instead of colors, simply use chocolate buttercream , gold dragees for the eyes and tail, and highlight the wattle with gold luster dust.

****

Tutorial and Photos by Jacque Benson, 2009, all rights reserved.

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

Mame's WASC Orange Cake

Mame’s WASC Orange Cake Creation

2 boxes Betty Crocker Yellow Cake mix with pudding

2/3 cup orange juice

2 cups water

2 cups flour
1-1/2 tsp. salt
2 cups sugar
5 eggs or 1-1/4 cups Eggbeaters
1/4 cup oil or 4 tbsp. applesauce
1 cup sour cream
2-4 oz. containers orange yogurt
1 tbsp. orange extract or orange flavoring
1 tsp. vanilla extract

Zest of 1 orange

* Mix all ingredients until well blended for about 2 minutes

* Once blended add in orange zest; mix by hand

* Prepare cake pans – grease and flour

* Makes six 7-3/4” oval cake pans, or about 4-8 or 9” rounds

* Bake at 335° - original WASC says 325°, but that doesn’t work for me…plus I have to bake about 1 hour & 15 minutes at 335° or until toothpick tested

* Mame Recckio Wolfe – 09/06/09-all rights reserved
Photography by Jacque Benson 2009 All Rights Reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.