The Violet Cake Shop™

Sharing inspirations for my designs, and tips I've discovered along the way in my caking journey! <3


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Ms. Hoppy says ‘Hi!’ – FREE tutorial

Well, all this time practicing social distancing recently, has given me plenty of free-time to work on some of my previous magazine tutorials that have long been on my ‘To Do’ list to format into PDFs for my e-Shop.  The latest tutorial I finally put together is for my Rainbow Knit Bunny, Ms. Hoppy, who graced the cover of Cake Masters’ February 2019 issue.

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The Violet Cake Shop - Rainbow Ruffle Knit Bunny - IMG_2228 - iv - wm

Again, this was intended to be a paid tutorial.  But we are still in the midst of the COVID-19 pandemic and I know lots of us out there are struggling with the massive shift in our ‘normal’.  Kids not being in school and having to either homeschool them or entertain them/keep them busy.  We are also dealing with, amongst other things, financial struggles because of not being able to work or open our shops, or having cancelled orders left, right and centre.  We worry too for our health and that of others.  It’s a lot to take in.

So to continue in the spirit of sharing that I’ve been doing the last couple of weeks, I decided to share this tutorial for free as well, for a limited time, as long as we are dealing with this pandemic.

Timing is perfect too as Easter is this weekend, so it makes for a great Easter project to dive into, to take your mind off your troubles.

If you would like the high resolution downloadable PDF version, which makes it easier to save, find, view and print, you can get it in my e-Shop for a minimal fee (just $2.99 Canadian).

So I hope Ms. Hoppy puts a smile on your face like she does mine and she gives you hours of distraction!  HAPPY CAKING Y’ALL and Stay Safe and healthy!

Oh and REMINDER! ALL my other paid tutorials are ON SALE for as long as COVID-19 is still wreaking havoc, and they are now reduced to 50% to 75% OFF.

FREE Ms. Hoppy Rainbow Knit Bunny Full Cake Tutorial:

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

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(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)


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FREE! Gumpaste Adirondack Chair Mini-Tutorial

It has been more than 10 days since my last post.  In that post, I shared a free tutorial for a popular design and technique, as my gift to everyone during these trying times.  I had hopes that by now, the global situation would be much better off than where we were then, and most definitely better off than where we are now.  Unfortunately, that is not to be the case.  Perhaps I was a bit too optimistic, maybe even a bit naive and most certainly I can see it was an unrealistic hope.  Like many, I just had NO true idea of what we are up against and severely underestimated the impact of this virus.

But that last post got me started on sharing my old tutorials on Facebook and Instagram, in an attempt to spread some love and joy, and provide much needed diversions from the constant stream of depressing stats.  I have a few more left to share but figured it’s a good time to add a new one to the line-up.

As it happens, I have some extra time on my hands right now and a need to distract myself from the only topic that seems to air non-stop on TV.  So I put together a tutorial, for these gumpaste Adirondack chairs as seen on this cake below, which was featured in the August 2018 issue of Cake Decoration & Sugarcraft Magazine.

It also answers one of the questions I get asked the most, which is how I made the beach chairs on my Icing Smiles Calendar cake from 2015.

The Violet Cake Shop - Icing Smiles 2015 Calendar - June - twmpm

As with all my other tutorials, I am sharing this newest one here on my blog first.  If you would like the downloadable PDF version, which is a great option because it’s easier to save, find, view and print, you can get it in my e-Shop for a minimal fee (just $1.99 Canadian for a limited time).  GOOD NEWS!  All other tutorials will be ON SALE as long as we are dealing with this pandemic.

So finally, here it is, the FREE version!  Please enjoy and I hope it helps to take your mind off the seriousness that is the world we are living in today.

HAPPY CAKING Y’ALL – and remember, wash your hands and Stay Safe and Healthy!

FREE GUMPASTE ADIRONDACK CHAIR TUTORIAL:

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

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(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)


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FREE! Pastel Rainbow V-Petal Ruffles Full Cake Tutorial

This is an unprecedented time we are in right now.  We are all being swept up in the uncertainty, anxiety, fear and unknown that this Covid-19 pandemic has placed upon us.  Many countries are in some form of lockdown or being asked to actively practice social distancing.  We are experiencing panic-buying and increased price-gouging and even Covid-19 related scams.   But we are also experiencing acts of kindness and compassion.

The Violet Cake Shop - Pastel Rainbow V-Petal Ruffles - IMG_9804 - ii - wm

This impacts all of us in immeasurable ways.  Each one of us are dealing with it differently but one thing is for sure, there are many that are anxious because this is a time of the COMPLETE unknown.

So to hopefully provide some cheer, distraction and bring a bit of sunshine, I have finally put together a long-intended paid PDF tutorial.  But I am sharing it for FREE here on my blog and in an Album on my Facebook page.  I also will have it available as a downloadable PDF in my e-Shop for those who would prefer an easy to print and save version, for a minimal fee.

It goes through one of my most popular and well-liked cake designs which also happens to be one that has fun and happy colours.  It features my signature V-Petal ruffles which can be used in so many ways.  I have shared another mini-tutorial of this technique here on this blog but this tutorial also covers a versatile technique for creating a standing heart topper.

I hope this brings some cheer and joy and maybe hours of distraction.

STAY SAFE my friends, BE KIND and remember to do your part and WASH your hands.  Much love to all!  And most importantly, HAPPY CAKING Y’ALL!

Tutorial below:

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

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(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

 


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Time Saving Way to Make Scrunch and Rosette Ruffles – How-To Tutorial below

OMG…these new Simpress moulds by Marvelous Molds are a total TIMESAVER, not to mention game-changer in cake decorating!  (I show you how to use them below in the mini-tutorial)

If you’ve ever done a fully ruffled tier in any of your designs, even as small as 4″, you KNOW that they are absolutely TIME-CONSUMING, wow!  I used to avoid including full ruffle tiers in my designs and almost NEVER used them for a celebration cake order because quite frankly, the client would cringe at the cost lol.

A single 7″ tier (at standard height of 4″) could take up to 11 hours or more depending on the type of ruffling you’re doing.  Even with my innovative standup ruffling technique, which saves a bunch of time, it would still take upwards of 7 hours.  With these new Simpress moulds by Marvelous Molds, it took me just 1.5 hours for the bottom of my niece’s recent wedding cake.  And that included redoing one of the panels because I had a brain-fart and forgot to press firmly to pick up the details of the mould.

 

Full view of the cake I made for my niece’s rustic chic wedding

I could not have been happier with the results!  Normally, I only use moulds if they add clean, ornate detailing that cannot be achieved manually.  So ruffles, because I can make them by hand, would normally not be something I would consider using a mould for.  Especially because I always felt the details on those I’ve seen made using other moulds, rarely looked natural or authentic.

The original plan for my niece’s wedding cake was to use my standup ruffling technique on the bottom tier.  But when Marvelous Molds sent me their new line to review, I decided to test out the Scrunch Ruffle mould on a dummy and see if I liked it better.  Well, I was SO happy with how natural and custom the ruffling looked, that I decided to go ahead and use it on her cake, which saved me hours and hours of work!  Serious TIMESAVER I tell ya!!  Now you KNOW, if I am using it on a cake for my niece’s most special day, it HAS to be fabulous.

On a side note, here is a rare pic of me with one of my cakes.  I usually look like total crap after I finish a cake because I’m totally exhausted and disheveled after pulling an all-nighter, so never take pics with my creations.  As you can see, I cleaned myself up enough to attend the wedding hence how I was able to take a pic, but if you look closely, my eyes are a bit glazed because I’m literally a walking zombie at this point haha!

So here is the promised mini-tutorial.  It shows you my tried and tested way of using the Simpress line by Marvelous Molds and which actually works for any of their moulds including the Onlays.  Enjoy and Happy Caking Y’ALL!!

Top: new Scrunch Ruffle Simpress, Bottom: new Rosette Ruffle Simpress

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Mini-Tutorial on how to use the new Scrunch Ruffle Simpress (and any other mould actually)…

 

Add 1/4 tsp of CMC or Tylose powder to 4 oz of fondant to fortify it so it can be used more easily in the mould. ALTERNATIVELY, you can use a 50/50 paste of gumpaste and fondant. NOTE: for the 7″ tier pictured on the wedding cake above, I used approximately 1 pound or 16 oz of fondant and added a full tsp of Tylose powder.

 

Use cornstarch to dust the crevices of the moulds to prevent the paste from sticking. Make sure to dust into all creases, grooves and crevices, especially the borders of the mould. ALTERNATIVELY, you can use shortening if you prefer. PRO TIP: I like to use BOTH shortening and cornstarch just to be on the safe side though either one works well on their own.

 

Roll out some of the paste so it’s large enough to fit over the mould, approximately 7″ long and 4.5″ wide. The thickness you roll it to will vary depending on the mould you are using. For the Scrunch Ruffle mould, 3-4 mm is a good thickness.

 

Lay the sheet of paste over the mould and press firmly downward with the palm and heel of your hand so the paste fills the mould beneath. Gently lift your hand and move to another area of the mould and repeat until the entire surface has been pressed into the mould below. Try not to slide the fondant around or push it side to side as this can mess up the impression. PRO TIP: dust some cornstarch on the surface before you start pressing the paste into the mould – this prevents the paste from sticking to your palm.

 

After pressing all areas firmly into the mould, you can now press more firmly so the blades of the mould cut through the paste and so the paste can pick up more of the impression from the mould. PRO TIP: I like to go over the entire surface, pressing firmly, two to three times.

 

Take a sheet of paper towel and fold into quarters. Wet the paper towel so it is damp but not dripping, and use it to wet the back of the paste.

 

Take the panel and lay it against your cake so the entire back surface of the paste touches the side of the cake. Press along the entire panel with your hands so that the paste starts to adhere to the cake underneath – this can take a few seconds, up to one minute if necessary. TIP: the cake should be iced already in either buttercream, ganache or covered with a thin layer of fondant before applying the panels.

 

Starting on one end, start peeling away the mould slowly, revealing the paste below. PRO TIP: if any of the paste sticks to the mould, you can ease it out with a thin brush that has some shortening on it.

 

Repeat all previous steps to create another panel. Line up the second panel with one end of the first panel as shown, and unmould.

 

Gently press the edges together to clean up any gaps between the panels.


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How to Make a Shimmer Fondant Princess Tiara

WOW! I can’t believe it’s been almost a year and a half since I’ve made a blog post! I have NO idea where all the time went. I have been in quite a prolonged decorating and creative funk lately, not feeling motivated, but I HAVE still been making cakes here and there, just not posting much and I guess blogging NONE, lol!

Some of my latest cakes:

 

Each time I think I want to post something about a cake I’ve made, I feel overwhelmed or have doubts that anything I post would be worth reading.  So I don’t.  But then I get a lovely comment on an Instagram or Facebook post and am reminded of the many times people have said I’ve inspired them with what I share – even when it’s about my struggles – and then instantly it seems worthwhile.

I guess I really need to just push through despite my doubts or I fear I may end up losing all interest in sharing my caking journey altogether (insert frowny face emoji here).  So today, I’ve chosen to share a quick mini-tutorial on how I made this princess tiara using the new Satin Ice Shimmer Gold fondant and hopefully, it will be helpful to someone out there.

Now to preface, you can make this with any type of fondant.  It just so happened that the idea for this tiara came when I was deciding what I could make with the new Shimmer fondant that I was sent to try out (which by the way comes in Gold, Silver and Pearl and can be mixed with their regular colours to make all kinds of shimmer shades).  This new line from Satin Ice is such a game-changer and serious time-saver.  I can see them being super useful and convenient for making all kinds of birthday cakes, including Carousel, Unicorn, Princess, Mermaid and even Outer Space themes…the list goes on.  It adds that extra bit of magic to any design!

I had a hard time narrowing down what idea I wanted to try it out on first.  I finally decided that a tiara would be the perfect way to showcase the gold shimmer.  It’s hard to see in the daylight pics, but the shimmer in the fondant is amazing and would work equally well for wedding or glamour cakes.

Here are a couple of cell phone pics of the cake under flash setting.

  

As I was making the tiara, I decided I HAD to take progress pics.  Mostly, I do this when I want to remember what I did, for next time, just in case there is a next time – haha!  But once in a while I think to myself, I might as well share them with my followers since it might be super helpful.  Also it’s been a while since I’ve shared anything, and it really is too cute not to share.

So hope you all enjoy this quickie tutorial and remember, HAPPY CAKING Y’ALL =D

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How to make a Shimmer Fondant Princess Tiara:

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

 

Treat your paste so it can dry stiff and sturdy enough to hold its shape on its own.  To strengthen your fondant (this works for all kinds), add 1/4 tsp Tylose to 4 oz. paste and knead well.  Use more if you feel your paste is still too soft.

 

Roll paste to 2 mm thickness, approximately 11″ long and 3″ wide.

 

Trim your paste to 10″ long and 2.5″ wide. TIP: it’s helpful to use a crafting mat with grid measurements imprinted.

 

Mark the halfway point (5″ mark) using your craft knife.

 

Next, mark the point 3.25″ over to the right of the midway mark (or 1.75″ in from the outer right edge).

 

Now, mark the mirror point on the opposite side – 3.25″ to the left of the midway point, or 1.75″ in from the outer left side.

 

Line up a circle cutter (that is approximately 3.5″ or 88 mm wide) so that one side touches the midway mark and the other side touches the mark on the right side, and cut. Do the same with the marks on the left side.

 

Next, using the grids on the mat as a guide, mark the point that is 2.25″ to the left of the midway point.  Do the same on the other side (2.25″ to the right of the midway point).

 

Using a ruler to confirm, mark the point that is 1″ up from the bottom edge and 1″ in from the right edge.

 

Do the same on the left side.

 

Line up an edge of the cutter with each of the marks and cut, as shown.

 

Mark the point that is 1/2″ up from the bottom edge as shown and line up the edges of the cutter with that mark and the one marked previously (the one that was 1″ up and 1″ in), and cut.

 

Cut an angle that connects the point that is 1/2″ up on the left edge with the point that is 1/2″ in from the left on the bottom edge. Do the same on the right side.

 

Using a small leaf cutter, make cut outs under the three middle points as shown.

 

With a small heart cutter, make a cut out as shown.

 

Using a number 8 piping tip, make a few marks as shown to dress up the design.

 

Wrap the paste around a 4″ dummy or similar size tub and allow to dry overnight or until completely stiff.

 

Add some small blossom cut outs to further dress up the tiara.

 

Finished tiara embellished with blossoms.

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)


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Western Steampunk Plaque Tutorial

Time sure does fly by so fast sometimes!  It’s been a while since my last post and so much has been going on both with cakes and home life and the recent holidays, that I haven’t had a chance to blog until now.

I still have so much to share and will have more time soon to share more, but for now, I wanted to let everyone know some great news from Marvelous Molds.  Their new Flexabets line has been such a successful addition to their offerings that they’ve had requests for more and more font styles.   Well good news!!  They just released two new fonts – WESTERN and ACTION COMIC.

I am lucky ’cause they send me prototypes of some of their new lines to try out and I have to say, I was so excited when I got these and just love the new styles!  They are so needed in the cake themes that we cakers get asked for today.  And the Flexabets system is SO easy to use.  Much better than struggling with the old hard plastic style alphabet cutters from when I first started decorating.

I’ve put together a quick mini-tutorial for making a birthday plaque using the new Western font.  It’s a great way to dress up your cakeboard.  Or just add it to the front of a western or steampunk style cake and voila!  I hope you enjoy the tutorial and if so, you can get your own moulds here.

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

 

MMWF - 1

Roll out some brown coloured paste made from 50/50 fondant and gumpaste to 1/32″ thickness (you can also use fondant with CMC added to make it stiffer instead of adding gumpaste). Brush some shortening into the cavities of the mould.

 

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Lay the brown paste over the letters of the mould and press into the grooves with the palm of your hand.

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Once firmly in the grooves, go over the back of the mould with a smoother until the cutting blades cut through the fondant.

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Here the blades have cut through the paste.  Continue until all lines are clear and clean.

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Once all lines are clean, remove the excess paste.  Remove the excess cutouts inside the letters with an exacto knife.

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Roll out some white or ivory paste to 1/32″ thickness and using a large cookie cutter, cut out a shape for your plaque base.

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Wet the back of the paste in the mould with some water or edible glue.  Remove any excess with a paper towel.

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Position the onlay over the plaque base, ensuring it is centered.

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Press the back of the onlay with your palm so the letters adhere to the plaque below.  Use your fingers to go over the letters again.

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Once the paste has adhered to the plaque below, lift away the onlay carefully.

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Roll out some brown fondant, large enough to fit the plaque.  Add some water to the back of the ivory plaque base and attach to the brown paste.  Using an exacto knife, cut out a border around the plaque.

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Now it’s time to embellish your plaque.  You can add any decorations you like, to style it to the theme of your cake.  Here, we will style it in a Western Steampunk style.

MMWF - 13

Brush some shortening into the cavities of a mould with gears, keys and other Steampunk decor.  Add some 50/50 fondant/gumpaste into the cavities to create some moulded pieces.  Allow the pieces to dry at least 10 to 15 minutes before adding to your plaque.

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Mix some gold lustre dust with lemon extract to create gold lustre paint and brush some onto the moulded pieces.

MMWF - 14

Mix some silver lustre dust with lemon extract to create silver lustre paint and brush onto the letters.  Add some rolled roses and voila!  You have a beautiful plaque to adorn your cake!

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)


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FREE Gumpaste Anemone Flower Tutorial by The Violet Cake Shop™

Recently, I created a tutorial for my Industrial Steampunk Chic cake (a cake designed originally for the Steam Cakes Collaboration) that appeared in the October issue of Cake Masters Magazine, UK.

The Violet Cake Shop - Steam Cakes - 2 - IMG_8881 - ii - watermarked

The original cake featured an orchid coloured anemone flower in the design, sitting between the two tiers, but the flower was not included in the print tutorial since it would have added at least 28 more steps to an already lengthy tutorial. This was communicated to my contact at Cake Masters and passed along to the editors when the tutorial was submitted.

Steampunk Chic Blog Title

Unfortunately, there was a miscommunication or misunderstanding somewhere along the line when the magazine went to print, so although the printed tutorial did not have those steps included, there was promotional material created and posted that indicated the flower was part of that tutorial in the print issue.  Of course, a few people were a bit disappointed to find out it was not in the magazine.

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As a happy solution, I created a free tutorial for the anemone flower that I posted on my Facebook page, to share with Cake Masters, their readers, and anyone else that was hoping it was part of the tutorial.  I am also adding it permanently here to my blog so it will be easier to find later on for those looking!  See below for the step-by-steps details and pics…but first…

GREAT NEWS:  A few people sent me messages when the magazine first came out, asking if the full Steampunk Chic Cake tutorial would be available to download in PDF file format and I’m happy to say that it is finally now available for sale in my Facebook SHOP.  It’s on for an introductory price of 50% OFF, for a limited time.  So that’s just $11 CAD for over 135 high quality pics and 85 pages of step-by-step instructions, tips and best practices, which works out to less than $9 USD (reg. $22 CAD or $17 USD).  It also includes a printable version of this Gumpaste Anemone tutorial as a BONUS.

The Violet Cake Shop - Steampunk Chic Full Tutorial - 1 - cover

Here is what the tutorial covers…

Steampunk Chic Full Tutorial - 4

I’m also putting ALL my other tutorials on SALE for 40% OFF in celebration of the release of this latest tutorial.

So now on to the good stuff, the free stuff…😉

The Violet Cake Shop™’s FREE GUMPASTE ANEMONE TUTORIAL:

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

TVCS Anemone - 1

Tools and supplies you will need:
– 3 petal flower cutter (alternatively, you can use an oval cutter – pictured) – floral tape – #2 piping tip and #12 piping tip – 5 petal flower cutter – small silicone rolling pin – dresden tool – ball tool – craft or exacto knife – needle nose pliers/wire cutter – wide mouth Japanese soup spoon – 1 oz (large gumball size) gumpaste coloured black – 2 oz (golf ball size) gumpaste coloured orchid/magenta (2.5 parts deep pink to 1 part purple) – thin foam pad – flower veiner – 20 or 24 gauge floral wire cut to 3″ length – lily stamen (if cannot find long black stamen) – black gel colour for dyeing stamen – aluminum foil – paper towels (not pictured)
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 2

STEP 1 –
If you cannot find black stamen (which I could not find readily), you will have to dye stamen of similar size and length as those found on anemones, which I find lily stamen work well.
You can dilute the black gel colour with some vodka before dipping your stamen, or you can paint the colour on with a standard brush dipped in the colouring. Let your stamen dry on some paper towel. Wipe off excess colour if necessary.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 3

STEP 2 –
Spread out the stamen with your fingers, into a line, so they are not so bunched together.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 4

STEP 3 –
Roll out a small ball of black gumpaste approximately 2/3″ or 1.5 cm wide, to create the centre. Flatten the top slightly against your work surface.
Use the needle nose pliers to make a hook at the end of the 20 or 24 gauge floral wire. Insert the hook end of the wire into the gumpaste ball, approximately halfway up.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 5

STEP 4 –
Use the small end of a #2 piping tip to mark small circle details on the top surface of your centre.
TIP: hold the wire just under the gumpaste ball, to prevent the ball from slipping down the wire as you mark the top.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 6

STEP 5 –
Insert into a styrofoam dummy to dry a few hours, until the gumpaste ball is set fairly firmly onto the wire.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 7

STEP 6 –
After a few hours, your centre should have set a bit and your dyed stamen should be fully dried.
Add your stamen bunches to your centre, one or two at a time, wrapping well with floral tape before adding the next bunches. You will need approximately 6 to 7 bunches to go around your centre nicely.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 8

STEP 7 –
Once all the stamen are added, wrap the stem of your centre all the way down. Set aside to dry fully, overnight.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 9

STEP 8 –
To create your petals, use a 3 petal cutter OR use a small oval cutter, 1.75″ long (refer to alternative steps 20 and 21).
First, colour your gumpaste with 2.5 parts deep pink to 1 part purple colouring. Next, roll out the gumpaste to 1/32″ or 1 mm thickness. Next, cut out two cut outs using the three petal cutter. You will need four cut outs overall but work with two first, to prevent the petals drying out.
If using oval cutters, you will need two sets of 6 cut outs for a total of 12.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

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STEP 9 –
Using the large end of the ball tool and pressing gently, thin out the sides of the petals slightly, with the ball half on the paste and half on the foam pad.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

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STEP 10 –
Use the veiner to imprint vein detail onto each of the 3 petals.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

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STEP 11 –
Frill the edges of your petals with the large end of your ball tool and mark two lines down the centre with the thin end of your dresden tool.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 13

STEP 12 –
Use a Japanese soup spoon as a flower former. It is deep enough to create a lovely cupped shape and is the perfect size for the anemone flower.
Dust the cavity of your Japanese soup spoon with some cornstarch to prevent the gumpaste from sticking to the spoon as the petals dry.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 14

STEP 13 –
Lay the first frilled and veined 3 petal cut out into the cavity of the spoon. Using a brush, dab some water onto the very centre.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

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STEP 14 –
Place the second prepared 3 petal cut out on top of the first one, with the petals of the second set, in between those of the first set.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

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STEP 15 –
Repeat STEPS 8 to 11, to prepare a second set of petals. But for this set, you will need to cut the petals as shown so they are small enough that they can lay inside the petals of the first two sets.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 17

STEP 16 –
Add the petals individually. First, dab some water with a brush onto the centre, brushing slightly towards the petals, approximately 1/3 of the way up.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 18

STEP 17 –
Position the first set of three petals evenly, in a trillium shape, in between two petals of those from the first set.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

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STEP 18 –
Position the second set of three petals evenly on top of the first set.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 20

STEP 19 –
Add some small pieces of paper towel in between the petals to add some movement and shape to the petals.
Using a #12 piping tip, cut out a small circle in the very centre of all the petals and set aside to set for about half an hour.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 21

(ALTERNATIVE) STEP 20 – If you do not have a 3 petal cutter as shown, use STEPS 20 and 21 instead to create petals.
Use a 1.75″ long oval cutter to cut out 12 petals total. Work with 6 at time, to vein and frill the petals.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 22

(ALTERNATIVE) STEP 21 – If you do not have a 3 petal cutter as shown, use STEPS 20 and 21 instead to create petals.
Frill and vein the petals as shown. The first petal is untouched. Thin the sides with the ball tool, vein with the veiner, mark the centre details and frill the edges.
Cut out a small circle of gumpaste to sit under the petals. Add each petal on top of the circle gumpaste in a similar position as that shown in STEPS 13, 14, 17 and 18.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 23

STEP 22 –
After the flower petals have had a chance to set, start making your calyx.
Create the calyx using a 5 petal cutter. Roll out some green gumpaste to 1/32″ or 1 mm thickness. Use the 5 petal cutter to cut out one shape.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 24

STEP 23 –
Using your craft or exacto knife, cut out slits in the petals as shown.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 25

STEP 24 –
Use the #12 piping tip to cut out a hole in the centre.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 26

STEP 25 –
Shape some folded aluminum foil into the same cupped shape as a Japanese soup spoon and place on top of a cup. Poke a hole in the centre with something pointed, like a skewer.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 27

STEP 26 –
Dab some water around the centre of the prepared calyx cut out, brushing outwards.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 28

STEP 27 –
Place the calyx in the foil cavity. Gently remove your flower petals from the Japanese spoon former. The petals may still be a bit soft but that’s ok so long as you are gentle.
Place the flower petals on top of the calyx where the water was dabbed and ensure the petals adhere to the calyx. Add some water to the centre of the semi-set petals and insert your prepared flower centre. You may need to add some fresh fondant if the petals are too dry.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

TVCS Anemone - 29

STEP 28 –
Reposition the paper towel bits between the petals and leave to dry overnight.
Once fully dried, dust as desired to bring more life to your flower.
**All Images, Content and Technique Ideas Property of The Violet Cake Shop™ – All Rights Reserved – 10/25/17**

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY.  They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

I hope this will come in handy for those of you out there that are new to decorating and sugar flowers!  Please keep in mind that I tend to try things out on my own so these techniques are ones I’ve come up with and are not the only way to create this flower, nor are they necessarily the best.  But they are shared for those who might not have other resources or who just want to use what is easily available.

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So please use for your own pleasure and I hope you ENJOY!  Remember, you can always share your creations with me on my Facebook page.  I love seeing what you create using one of my tutorials!

Happy Caking Y’ALL!!