Enjoy this amazing tutorial of our cover star from June 2018's Cake Decoration & Sugarcraft for #NationalHandwritingDay 2019! (23.01.2019)
Not all vintage is lace and pastel, shabby chic style. Vintage is anything that has aged a bit in time and become iconic. This tutorial from Enrique Rojas is designed around the 50’s colourful era with technicolour posters, polka dot dresses with tight bodices and fluffy, detailed skirts!
Techniques: roses, cake lace, hand painting
Retro VintageFor amazing recipes, decorating inspiration and more, pick up your copy of Cake Decoration & Sugarcraft today!
YOU WILL NEEDEDIBLES:
sugarpaste: white and red
flower paste/SFP: red (Squires Kitchen)
cornflour for dusting
ProGel paste colour: yellow
edible art paints: yellow and red
red lace mix [brand of your choice]
edible glue EQUIPMENT:
brushes no. 2 and 4
4 roses mould
lace mat (design of your choice)
rose cutter and veiner (Ornella de Simone)
flower bud x 1
one 20 x 20cm (8 x 8in) deep round cake dummy, one 15 x 20cm (6 x 8in) deep round dummy and one 10 x 12.7cm (4 x 5in) deep round dummy
1 For this tutorial your cakes should be covered and in place.
2 Roll some SFP and using the rose cutters, cut six petals.
3 Thin the edges on a foam pad as shown.
4 Vein the petals with the rose veiner. Repeat these steps for the all petals, six in total.
5 Apply a little glue around the bottom part of the petal.
6 Working in threes, place them around the flower bud. Always interlock the petals.
7 This is a quick rose, insert a toothpick into the flower bud beforehand for easy handling and to insert directly into the cake at the end.
8 Cut another seven petals and repeat steps 2 to 8. The outer ring of petals will have four petals. Bend outer petals as desired if you want a more open rose or a more closed.
9 Cover your tiers ready to decorate.
10 Measure the height and perimeter with a piece of tracing paper.
11 On a flat surface with a pencil, draw the radial stripes as shown.
12 Wrap the tier again and with a pencil transferred the pattern onto the tier.
13 Mix a small quantity of yellow ProGel with rejuvenator. With brush no.2 start painting alternating stripes in a pale yellow washout.
14 Change to brush no.4 for wider part of the stripes. As rejuvenator dries rather fast, start painting around borders with a thin brush and then inside with no. 4.
15 With a brush no. 1 and yellow Edible Art paints, paint the borders of the stripes. This will give some depth to the stripes. Using a brush no.1 and red Edible Art paint, paint borders.
16 Paint thinner areas of the alternating red stripes as shown. Switch to a brush no. 2 or 4 for wider areas.
17 Measure a piece of tracing paper around the bottom tier.
18 Mix some rejuvenator and a tiny amount of Yellow ProGel. With the sponge, dab all over the bottom tier to get a very faint washout effect.
19 With the previously measured piece of tracing paper, trace an equal pattern to do the polka dot design.
20 Roll a matching piece of red sugarpaste and with the scriber, mark down where to cut the dots.
21 With a large nozzle, cut out the dots from thered sugarpaste.
22 Roll onto a rolling pin and wrap around the bottom tier. Cut any excess at the top edge with a knife.
23 Make some red sugar lace following your chosen brand instructions. Cut a piece the size of the top tier.
24 Wrap the lace around the top tier. The best way to apply lace onto cakes is by steaming the cake before applying.
25 With the remaining lace, cut smaller stripes.
26 Pinch them to make a ruffled effect. Apply them around the top edge of the top tier.
27 Once applied your tier should look like this. 28 Roll some red sugarpaste and cut two different width stripes with the ribbon cutter as shown.
28 Roll some red sugarpaste and cut two different width stripes with the ribbon cutter as shown.
29 Apply some edible glue on the back of the wider stripe. 30 Make some medium rose moulds with red sugarpaste as shown.
30 Make some medium rose moulds with red sugarpaste as shown.
31 You will need fourteen or fifteen medium roses in total.
32 Apply some glue to the moulded roses and stick a line of them (around six) at the back of the top tier.
33 Glue one at the front on the thinner top ribbon. Keep the rest for later.
34 Fill your extruder tank with red sugarpaste .
35 Place the chosen round size ring.
36 This will give you a consistent sausage ribbon.
37 Extrude a few longround strips.
38 Apply some edible glue to the joint on the bottom tier polka dot design.
39 Apply two of the round strips and cut to measure.
40 Apply some edible glue around top side of the bottom tier.
41 Place some round ribbon around the edge.
42 With the remaining moulded roses, apply some glue and stick them either side of the round ribbon on the bottom tier.
43 Apply one of the roses on the centre point of the radial design of the mid tier.
44 Finally insert the sugar rose on the bottom edge of the top tier.
For more amazing recipes, decorating inspiration and more, pick up your copy of Cake Decoration & Sugarcraft today!