I was going through my external hard drive and realized I had a few more cake treats up my sleeve! When I was working for Ron he was commissioned to do how-to stories for Pastry & Baking Magazine. So I am going to share a few more with you.
Summer is right around the corner and we have many reasons to celebrate! Here is an adorable cake that is great for any occasion. Also – don’t forget to visit my favorite baker, Ron Ben-Israel at his Facebook page he has lots of fun things happening right now and you should check them out!
(This story was photographed by Rebecca Woodman Taylor for Ron Ben-Israel Cakes and Pastry & Baking Magazine.)
Here is your equipment list: Satin Ice Fondant, Satin Ice Sugar Paste, Pizza cutter/pastry wheel, Smooth rolling pin, Textured rolling pins, Metal ruler, Paintbrush(s), Pencil, drinking straws, wooden spoon etc…Drying foam, Piping tips and Water.
A Fun Celebration Cake
Begin with a two-tier cake covered with Satin Ice Fondant. Measure the circumference of each tier.
Roll out bright colored Satin Ice gum paste using a plastic rolling pin.
Using a textured rolling pin and even pressure, carefully roll out a raised design.
Cut strips to desired width.
Apply bands to cake using water to moisten. Play with colors, textures and angles to achieve the effect of festive streamers.
To make curly-cues, cut bright strips of colored paste in varying widths and lengths. Wrap around any round objects, such as: pencils, drinking straws, wooden spoon handles, or paint brushes.
Tip: Allow to dry a few minutes before removing strips and arranging them in half-moon shapes. Let dry completely for a few hours.
To make confetti, roll out sugar paste and cut out circles using piping tips. Allow to dry.
Attach curly-cues and confetti to cake with a dab of water.
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