joshalow

Actually, Alan Dunn's technique of using various colors is not that difficult to do. He even suggests you can mix the two or three colors together, before dusting the flower- making it a one step procedure. There are times when you might want to have the different colors/shades noticeable, so mixing the colors beforehand wouldn't work then, but doing dusting on the different colors or shades leads to a more realistic looking flower. If you are looking to save time, airbrushing is the way to go, but, personally, I find that the flowers don't look as realistic as the hand dusted/painted flowers do. I have used the airbrush for leaves, and filler flowers like hydrangeas, only because it's much easier to do larger quantities of leaves and flowers all at once instead of doing each one individually.

I don't like wasting either, so I use wax paper under my flowers when dusting. This way I can tap my brush on the wax paper to remove the excess, and collect the dusts that fall from brushing the flowers, and then pour it back into the container - or a new container if I've mixed up some of the colors.

What kind of dusts are you using? What types of brushes are you using ? These could be a factor. I have noticed a difference in some of the petal dusts that are out there. I use some of the British ones, but also like some of the ones from Creative Cutters and from Sunflower (NY/Miami Sweets- I think their name has changed again though). A flat brush works much better than round brushes as the round brushes usually aren't strong enough to brush on the dusts. Do you use more than one shade of dust when coloring the flower? When I took a class from Alan Dunn, he had us brushing on the dusts while the petals were still a bit wet. We worked on veining the petals, and then let them sit for a bit and then dusted them with two or three colors mixed together. The dusts go on much easier this way, but unfortunately, I usually revert back to my old habits, which I had developed before, and I dust my flowers after they are dry- just what I am comfortable doing. If you want a light colored flower, dip the brush in the petal dust, and remove the excess on a paper towel before starting to dust the flower. If they are dark flowers, I start off with a lighter shade of it in gumpaste (ie. pink instead of red for a red flower) because a heavy amount of food paste in the gumpaste will change the gumpaste. I use a large brush for ones that I am dusting completely in a darker color, and brush on excessively, and then shake off the excess dusts, and then steam them. I have dipped flowers in a mixture of vodka and dusts, but find it takes several days for them to dry. I really don't like doing it. I will do it with the leaves, sometimes. I sometimes dip the leaves twice, giving it time to dry in between the dips. I now use Everclear/Grain Alcohol which evaporates much much quicker than Vodka. I can't say why the purchased flowers paint better as I make mine, so I haven't had experience with the purchased flowers.

Here's the recipe that has been in my family for a while- have no idea where it came from. It is a very moist cake. Most brides like it because it has no raisins or nuts in it. It's quite simple to make-not as many spices in it, etc. 1 and 1/2 c sifted all purpose flour 1 c. sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt Sift all of these ingredients together. Add: 2/3 c. vegetable oil 2 eggs 1 c finely shredded carrot 1/2 c crushed pineapple (with syrup) 1 tsp vanilla Mix til moistened, and then beat for 2 minutes at medium speed. Bake in a 9x9x2 in. pan at 350 for about 35 min. The cake is great fresh, but is also great after freezing it- very moist.

Thanks for the input (I so love your cakes!) I looked at Rosa's website and while they do look nice & deep she has only one pattern that I would find usable, whereas Cuqui's has a bunch that would work for me, what do you think of the depth of Cuqui's patterns? ← Thanks Eden, most of Rosa's rolling pins (except for a couple like the Angel Hair rolling pin) have the deepest cuts of all the rolling pins I have seen available (at the ICES convention.) Cuqui's are good as well- but not as deep, but still good rolling pins, and she has such a large selection, and various sizes of the pins available. Your best bet, since you want to use the rolling pin on cookie dough, would be to contact Cuqui's designs to see if they think their rolling pins would work fine on cookie dough

Thanks! That's a great question! I haven't used the rolling pins on anything but fondant. I think they would work on the marzipan, but I'm not too sure about other types of doughs. Some of the rolling pins have deep cuts, such as those that Rosa makes, but there are others out there, from other companies, which are so delicate that they barely emboss the fondant (have a couple of those- so they were a waste of money.)

Rosa has some nice rolling pins, and the patterns are cut quite deeply in the rolling pins, more so than many others. I embossed the 2nd and the bottom tiers, and painted over the embossed butterflies and vines with luster dusts and grain alcohol. The others are gumpaste, cut out with a template, and hand painted.

Thanks Wendy, I also wish I got more chances of using the rolling pins too- (so I can justify having bought so many - but, unfortunately I don't get to use them enough.) The problem with the impression mats is that they are about 24" x 36" (give or take) and if the fondant is for a large cake, you always have to lift the mat to move it over some to emboss the rest of the fondant. So, you can't always match it up perfectly and you run the risk of getting a crease on the fondant because of the edge of the mat. Plus, I find it harder to get an even embossing all the way through. I gave up using my one impression mat because of that and was able to get the same pattern in a long rolling pin, but I didn't get the butterfly rolling pin when it was available, and haven't seen it since- so I still use that impression mat. The butterflies and vines on the 2nd tier, and 4th tier are actually embossed, and then I painted over them with luster dusts mixed with grain alcohol. The 3D butterflies are made with gumpaste, painted with the luster dusts. I have yet to try the rice paper butterflies, but have seen some beautiful ones out there.

Thank you for the kind words. The basket cake is done with the basketweave rolling pin. The second one is with a pleats rolling pin from Rosa Viacava de Ortega (she has a website too). The hatbox cake was done with a lace rolling pin for the scarf and another rolling pin (don't know the name of the design though) for the side designs. I used two different rolling pins on the gold cake- a cornelli lace one for the top tier, and a leaf and scroll one for the bottom cake. There are other cakes on my website that have been done with different rolling pins, as well as cookies, covered with fondant that was embossed with the rolling pins. I do have a couple of the large impression mats, that are made/sold by a local company. After purchasing and using the impression mats, I bought all of my rolling pins, including one which is basically the same design as one of the mats- because I prefer the rolling pin over the mat any day. Here's a cake done with the impression mat (another company did create a rolling pin with a similar design to this a few years ago, but I didn't buy it at that time, and I haven't seen it since then. I wish I had purchased it because I find the rolling pins much easier to work with than the mats- but that is my preference. Every decorator is different, and have different preferences- so like with everything else, it's a matter of what you find works best for you.)

I have several of them- some are similar to those on their website, such as the Floral Lace, the Margarita, Basket Weave, and then others that I haven't even used yet. There are soooo many textured/embossing rolling pins out there, and they do make a quick and easy decoration for a cake. I have bought all of mine at the ICES conventions. The vendors bring out their newest patterns every year, and there are loads to choose from. I've picked up rolling pins from Rosgar, Rosa Viacava de Ortega, Cuqui's Designs (she has a large variety of rolling pins, and in different sizes) Her website is Cuqui's Designs. Here are some of the cakes I've done that have been done with the rolling pins. There are others on my website, but the details don't always show up in the pictures.

Thanks everyone. I went ahead and made up a batch of fondant using my regular recipe, substituting the agar for the gelatin, in the same amount and proportions. Tepee, those were my concerns about using the agar- would it make the fondant set up much too hard. While mixing it up, it seemed like it was going to work, but while playing with it after letting the fondant sit a few hours, I can see bits and pieces of the agar in the fondant, which obviously I don't want. I also noticed, as you mentioned Helen, that the fondant seemed somewhat shiny (weepy) after sitting a few hours. I will have to see what happens overnight with it. i will try it again to see if I can get the agar to dissolve completely if not I will have to see if I can get some of the Kosher gelatin locally (although, then I don't know if it'll be suitable for the vegetarians of this group).

I've been asked to make a fondant covered cake for Kosher/Vegetarian event,and since regular gelatin contains pork, I can't use that to make the fondant. When using the Sea Vegetable gelatin, would I treat it, with the same proportions, etc. as the regular powder gelatin?

Thanks Miaomee. Collecting books on gumpaste and sugar arts is just another favorite of mine

Wow!! They are all incredibly stunning! I definitely would have to have 1 of each! Will have to make sure we stop by there next time we're in Vegas- just to see this wonderful shop, and taste at least a couple of those wonderful pastries!

I think Alan Dunn's "Floral Wedding Cakes & Sprays" has the greatest amount of flowers that are typically used in weddings- roses, calla lily, peony, dendrobium orchid, ivy, Oriental Lily, Gerbera,and it has less foliage in it than others. I also like his Orchid book because of all the exotic orchids in it, and as miaomee said, it also has a rose in it. I would purchase that one over the Rose book any day (have that one too but was a bit disappointed with it- not as much variety in it). "The Sugar Flowers for all Seasons" also has some more common flowers like the rose, the Stargazer Lily, ivy, stephanotis, snapdragons, some exotic flowers, and some wild flowers. Oh, and I also like his "Exotic Sugar Flowers for cakes" book as it has flowers like Birds of Paradise, Flame Lily, Proteas, Alstroemeria, a few orchids, and it also has lots of foliage. Sorry, I'm probably not helping you choose just one - but all of his books are worth the investment I do think though that the Floral Wedding Cakes & Sprays or the Sugar Flowers for all Seasons are probably the most versatile of all his books because they include such a great variety from the common flowers to some of the more exotic flowers.

You may want to try adding a touch of black coloring to it- sometimes that helps. Have you tried using Americolor's Navy Blue although the Sugarflair colors are great colors too? I did this Navy Blue cake navy blue whimsical and had to add a variety of blues and some black to get the right shade. Airbrushing would be another route to go, especially if it's a big area that needs to be the navy blue.

Tembleque (it's different from a flan): 4 cups diluted coconut milk (I usually dilute the cans of coconut cream 1 can water to 1 can coconut cream) 1/2 c. cornstarch 2/3 c. sugar 1/2 tsp. salt 1 T. orange blossom water In a saucepan, dissolve cornstarch in part of the coconut milk, Add the rest of the coconut milk, and the remaining ingredients. Cook over moderate-high heat, stirring constantly. Reduce the heat to moderate when it begins to thicken and continue cooking/stirring until it boils and thickens. Pour into a round fluted or plain pan which has been rinsed in cold water. When completely cool, turn onto a serving platter and sprinkle with cinammon. The recipe I have for coconut flan calls for Grated coconut in a heavy syrup.

You can make a "Tembleque" (a firm coconut pudding) or coconut flan, or a Candied Coconut Rice, or a Coconut Bread Pudding.

If it's happening while you are modeling the item, you may want to add a bit of fondant to the gumpaste to give it a bit more working time. You may try adding a bit of shortening to it too. You only have a few moments to shape, bend, etc, and after a while, especially if left uncovered, there is no changing the shape of something without causing the wrinkles. But, if it occurs while the item is drying or afterwards, the problem is that the outside is drying much quicker than the inside, causing the wrinkles. I use a 50/50 mixture of gumpaste/fondant for all large items and body parts, which helps greatly with the drying time and the strength of the item. Depending on the size of the item, and depending on whether it will have clothes, etc. I will poke a few holes here and there with a toothpick (oviously in places that will be covered), to help it with the drying inside. Sharon Sharon's Creative Cakes

I have to agree with miaomee! I agree that it is very possible for some, and more so for some one with an artistic talent, to pick up a book and learn how to make gumpaste flowers. Yes, there are many who need the hands on, visual part of learning, but others are able to do so simply with a book. There are many tips and techniques that can be learned from one another, and taking a class does help to pick up some of those techniques that are not always shared in a book. But if classes aren't possible, there are always demos, conventions, days of sharing, message boards, etc. which allow you to pick up the tips that aren't always shared in the books (fortunately many of these authors attend some of the conventions). The thing is to find the book that you like best, and the method you like best, but, it may eventually be a combination of various techniques or methods taught by the different books- there is simply not just one correct way of making gumpaste flowers. Everyone has a variation of some technique. There are different gumpaste recipes, different tools, etc, etc. So, you will have to decide which book, which method, or methods work best for you. I started off with Wilton's gumpaste kit/book and and gumtex 20 years ago (yes, and even used those roses on a wedding cake ). Moved on to a couple of great Australian recipes for gumpaste, and Mary Ford and Jill Maythem's books, then on to Nick Lodge's books, and an Alison Procter book (Flowers For Cakes). Now I use Nick Lodge's gumpaste recipe and Alan Dunn's books. I have many other books as well, and when I want to make a flower I haven't made before, I'll look through Alan's books, and or any others that may have that flower. I had the wonderful opportunity of taking a two day class with Alan Dunn three years ago, but have learned a lot from books from many great sugar artists, and have, through ICES conventions, picked up many tips, from other wonderful sugar artists. I also have to agree with miaomee in regards to how the usage of the flower will determine how realistic you want the flower to be. If you are competing in some show, you want the finest most realistic flower possible. Your flowers are going to be extremely thin, delicate and detailed perfectly. If you are doing the flowers for sale, unfortunately, most clients won't be willing to pay you what your time and effort is worth to do the same detailed work you would for a competition. As well, your clients may want to keep the flowers as keepsakes, so making them a bit thicker than you would for competition, and with less detail, would be appropriate. (My problem is that the perfectionist in me comes out and despite not being paid ( ) for the detail, I strive to make my flowers as realistic as possible, whether for competition or for a client- simply because I enjoy making the flowers in this way.) The great thing about gumpaste flowers and cake decorating is that it's art and "art is in the eye of the beholder" and nowadays, flowers and cakes range from the innovative styles of Colette Peters, Margaret Braun, etc. to the elegant, classic, cakes of Kerry Vincent, and basically, anything goes... But, practice does make perfect, and practicing, and discovering different techniques suggested by the different artists allows you to continue to develop your flowers to the point you want to achieve in gumpaste flowers. Good luck with the flowers- and have fun making them! Sharon L Sharon's Creative Cakes

A couple of "older" books that are great- having step by step pictures/drawings for each flower are: Mary Ford's "Decorative Sugar Flowers For Cakes" (34 flowers) and Jill Maytham's " Sugar Flowers" (80 flowers) Jill's book uses JEM tools, but the instructions are easily applied to over gumpaste cutters. but, Alan Dunn's books are definitely an excellent purchase! He's an incredible sugar artist! Sharon L Sharon's Creative Cakes

I have the KA attachment for pasta and use that all the time for all of my gumpaste items, except when I'm just doing one or two small pieces. It's one handy piece of equipment! I used the fettucine roller to for gumpaste. I do roll out my gumpaste first by hand, so it's not too thick before putting it through the KA pasta machine. This helps to keep it from sticking. I usually end up with a really long piece, which I then cut in half and place half under a plastic film (a plastic folder) to keep it from drying it out while I'm cutting pieces from the other half. I then put my cut pieces under the plastic again to keep them from drying out while not in use. (I've forgotten a piece or two in the folder and have found them a couple of hours later and they have still been moist enough to work with). What I like best of my KA pasta attachment is that I have two hands to work with/hold my gumpaste while putting it through the pasta machine, instead of having to crank the handle on a manual one. If working on loads of gumpaste items, I move my KA mixer to the table and it's within hand's reach. It's, hopefully, helping to save my wrists from carple tunnel s. (or so I hope ) Sharon Sharon's Creative Cakes

I've been doing wedding cakes in Canada for 10 years now (after several years of doing cakes in the US and Puerto Rico.) Altough, I personally enjoy fruitcake, especially the recipe passed down from my mother, who used to make her own candied fruit for the fruitcakes, during my 10 years of doing wedding cakes here in Ontario, I have had 2 brides request fruitcake. The one bride had family coming from Scotland, and the other was originally from PEI and she was having it because of her family from PEI. I don't even offer fruitcake as an option because the majority of the brides do not like it, and even say they are glad it is no longer what is served as a wedding cake. The most popular choices are sponge cakes- the most popular flavors are chocolate, lemon, champagne, and white. Sharon's Creative Cakes

!. If you're arranging gumpaste flowers, use a long wire, and wrap the flowers, in a cascading method down this central wire or you can attach them to a flower pick. If using the wire, you don't want to insert the wire right into the cake, so you can either insert a straw, or coffee stirrer into the cake, and insert your wire into the straw. Place the flowers on the cake at the hall. 3. There are a couple of ways you can create the pleats on fondant. These was a brand new embossing rolling pin presented at the ICES convention at the beginning of August by Rosa Viacava de Ortega, a talented decorator from Peru. This rolling pin will emboss the fondant to make it look just like the pleats. It looked beautiful, and would save lots of time. Rosa's website is http://www.rosasdesign.com/. I don't know if it's on the website already as it was something new for this year. The only problem is that she's in Peru, and it probably wouldn't arrive in time for your cake. If you don't have this rolling pin, you can make the "pleats" yourself. In this case, they really wouldn't be pleats, but strips of fondant that have been overlapped on top of each other. But, I would do the overlapping of the strips off of the cake first- easier to make sure you get them straight. Roll out the fondant very thinly, cut the equal sized strips, overlap them accordingly, using a bit of water as glue, and then roll over the whole thing slightly, just to help thin it out a bit more. Then attach to the cake. (This is how I would do this, if I didn't have the rolling pin- I'm waiting for mine in the mail as she ran out of them at the convention since it was such a popular item.) If using marzipan, do the same- but, I agree with Sinclair, regarding the allergy problem. Just having the marzipan near the "nut-free" cake could be enough to set off a reaction in people who have a severe allergy- so, I wouldn't have any nuts, marzipan at all if that is the slightest of concerns. 4. Use buttercream for a crumbcoat, and the fondant will adhere nicely to the buttercream. 6. Could you use fillings that have a longer room temp. time frame? In the Cake Bible, the dark ganache can be left at room temp for 3 days- it makes a great filling, as well as the Mousseline Buttercream, which can be at room temp for 2 days. If you're working full time while having to work on the cake, you'll need to bake the cake ahead, make your buttercream ahead, arrange your flowers ahead, unless they are fresh flowers, which I guess would have to be a last minute thing - basically do a bit everyday so that when Friday night comes around, all you need to do is work with the fondant, and assembling the cake (unless you have a few hours on the Sat. Sharon's Creative Cakes

I bought his book while at the ICES convention three weeks ago in Washington DC. I have to agree that it has way too few, way too few pictures, which was disappointing. I haven't had much time to try any of the recipes yet, but I'm looking forward to trying some of the cakes in the book. I really enjoyed reading through that chapter as well as the one on Fruit Desserts.