Rockabilly Cake - Cake Decorating Supplies| 54 Pcs Rockabilly Cake A Tutorial by Sidney Galpern...

Rockabilly Cake - Cake Decorating Supplies| 54 Pcs   Rockabilly Cake A Tutorial by Sidney Galpern Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar
Rockabilly Cake - Cake Decorating Supplies| 54 Pcs   Rockabilly Cake A Tutorial by Sidney Galpern Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar
Rockabilly Cake - Cake Decorating Supplies| 54 Pcs   Rockabilly Cake A Tutorial by Sidney Galpern Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar
Rockabilly Cake - Cake Decorating Supplies| 54 Pcs   Rockabilly Cake A Tutorial by Sidney Galpern Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar
download Rockabilly Cake - Cake Decorating Supplies| 54 Pcs   Rockabilly Cake A Tutorial by Sidney Galpern Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar

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Transcript of Rockabilly Cake - Cake Decorating Supplies| 54 Pcs Rockabilly Cake A Tutorial by Sidney Galpern...

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    Rockabilly CakeA Tutorial by Sidney Galpern

    Sidney Galpern is a Certified Professional Chocolatier, Cake Designer, Sugar

    Artist, and International Instructor. Sidney teaches and demonstrates sugar and cake decorating

    to professionals and amateurs. She designs and manufactures her own line of sugar art tools and

    her own brand of isomalt. Sidney co-founded the Brevard Cake Artists Club and her shop, Simi

    Cakes & Confections (Pronounced See-Me) is located in Melbourne, Fl. For more information

    please visit her at www.simicakes.com.

    My cake is inspired by rockabilly and classic tattoo style. It has a lot of cartoon-like designs with distinct lines and sharp colors, with a whimsical nautical influence. In this tutorial I will be showing you how I create this

    beautiful cake using Isomalt, Icing Images, and Fondant.

    Isomalt (Im using Simi Cakes Pre-Cooked Isomalt Tiles in clear, blue, red, and green)

    Icing Sheets in desired colors (For this project I used dark blue, black, and white Icing Images Premium Icing Sheets) Sweet Accents from Icing Images and Spellbinders Die Cut Machine & Die Cutters: Ribbon Banners, Designer Borders, & Quilted Lattice and Confetti Rope Mold from Simi Cakes 4 Tall Fondant Covered Cakes (I chose to do four tiers all in white, 6, 8, 10 and 12 in Satin Ice White) Silicone Baking Mat OR Silpat Mat OR TFX Non-Stick

    Baking Liner Silicone or Pyrex Bowl Food Grade Vinyl Sheet X-Acto Knife Small, Sharp Scissors Sharpie Pen Coloring Dusts (Im using The Sugar Art colors- Red Rose Elite, Turkish Black Elite, Wedding Gold Sterling Pearl, Bronze Sterling Pearl, Super Pearl Sterling Pearl) Assorted Paint Brushes

    Optional: Rose/Carnation Mold from Simi Cakes Red Simi Isomalt

    Tools Needed :

    This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com

  • 1. For this cake, I started by covering all four tiers in white fondant.

    2. When that was complete I started with the decorations. To make the swallows, anchor, and pin-up girl, I printed out the designs I found in clip art onto the white Icing Images Premium Icing Sheets, using my edible printer.

    3. The 2D roses on the bottom tier were from a design on Icingimages.com in their on-line iDesigns program pattern 792. The pattern had a black background with the red roses and green leaves. I printed two pages of the design and cut the roses out.

    4. Cut out the designs as close around as you can using an X-Acto knife.TIP: Leave the paper on the plastic backing while you cut to keep the design from slipping.

    5. For the banner on the top tier, I used the Sweet Accents from Spellbinder and Icing Images with the largest die cutter in the Ribbon Banners kit. Follow the directions to cut out the banner with white paper, using the cutting boards to run the paper and die through the machine.TIP: I chose to use white paper for this so I could paint it a custom color later, but you can use a colored paper and skip the next step.

    This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com

  • 6. Once it is cut out, I use the Wedding Gold Sterling Pearl powder from The Sugar Art. I cover the entire front of the banner with the gold, giving it a parchment look. Next, using the Bronze Sterling Pearl powder I go around the edges to give it more depth, and an aged look. I use the Turkish Black Elite powder mixed with a few drops of alcohol to paint on the letters and to go around the edges of the banner, and add the ripples in the fabric on either side. I chose Red Rose Elite powder to fill in the word LOVE on the banner, but both the word and the color can be customized to what you like.

    7. I am going to cover the icing paper in isomalt, but first will need a mold. Using the cut-out paper swallows, anchor, banner, pin up girl, and roses I traced their outlines onto the food grade vinyl. Then using small sharp scissors carefully cut out each design to create a border to fill in the isomalt.TIP: If the humidity is high that day the paper could stick to the vinyl as youre tracing the pattern on. To avoid ripping, you can print out the designs again in the same size on regular paper and cut those out to use as a guide to trace.

    8. Now, its time for the isomalt. Since I am using Pre-Cooked Simi Isomalt Tiles I only have to melt them in a silicone bowl on high for 30 seconds, and then 15 second intervals until it is melted.TIP: CAUTION- the isomalt is EXTREMELY HOT at about 300 degrees. Wear gloves to prevent burns. You can cook your own isomalt from scratch and use it in place of the ready to use Isomalt.

    9. Place a silicone baking mat on your counter. Next layer the edible paper cut-outs and then the vinyl cut-outs, making sure the vinyl cut-outs sit exactly aroundthe tops of your pictures and the edges match up.TIP: You can use a silpat mat or TFX non-stick mat in place of a silicone baking mat.

    This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com

  • 10. Wait until the isomalt has stopped bubbling from the microwave to prevent air bubbles transferring into your finished piece. Carefully pour the isomalt over the paper design right up to the edges of the vinyl, using a silicone spatula or toothpick to spread it into any small areas.TIP: If the isomalt is too hot it can tear the paper or cause bubbles to tear through. Make sure you let all the bubbles disperse from the isomalt before you pour, then it will be a cool enough temperature to pour. If there are any left over bubbles on the surface of the isomalt you can use a chefs blowtorch to skim over the surface, it should remove them if

    it hasnt hardened

    11. Repeat this process with all the cut-outs, they should take 10-20 minutes to harden. Test with a toothpick to see if its still soft if you arent sure when its ready. Once they have hardened you want to remove the vinyl and peel them carefully from the mat underneath. Use cooking spray to coat them and seal the pieces in an airtight bag until you are ready to attach them to the cake.TIP: If you have any rough edges or places the isomalt went out of the lines you can use the chefs torch and scissors to correct it. Warm it with the torch, not enough that it is dripping, and then trim excess off with the scissors.

    12. Now, onto the cake! For the bottom and second to the top tier, I used the Quilted Lace die with the Sweet Accents Machine with black icing sheet paper. I use the Quilted Lace cut-out sheets to wrap around the white fondant and I attached it by using piping gel on the back of the paper applied with a paint brush (you can also use water).13. For the second to bottom tier I used dark blue icing sheets with the scalloped Designer Border die in the Sweet Accents Machine on the top and bottom edges. The top tier I left plain since it would be covered by the banner.

    14. Before adding any of the isomalt decorations I used the smaller rope mold from Simi Cakes to line every base border. I used white fondant for this, and went back and painted it with the Wedding Gold Sterling Pearl powder mixed with alcohol.

    15. Attach all the isomalt/icing images decorations by pouring a few drops of liquid isomalt on the back of them and pressing it into the fondant. You can also use melted chocolate.

    I finished the cake off with red pulled isomalt ribbon roses, the tips painted black. TIP- You can use the Rose Carnation mold from Simi Cakes as a simple alternative to

    pulled roses, just pour them in Red Rose dyed isomalt and paint the edges of the finished roses in Turkish Black mixed with alcohol to match the 2D roses! And I topped the cake off with a blown sugar heart and pulled sugar wings for the cake topper, pouring blue isomalt into a greased cake topper for the base. I pulled green leaves and vines to accent the roses and topper. Those are attached with isomalt as well.

    This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com