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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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:

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**

TVCS Anemone - 10

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**

TVCS Anemone - 11

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**

TVCS Anemone - 12

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**

TVCS Anemone - 15

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**

TVCS Anemone - 16

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**

TVCS Anemone - 19

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**

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.

IMG_9573 - wm

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!!

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125K Facebook Followers Celebration – YOU and YOUR FRIEND can win!

I was so busy last weekend demoing and teaching a hands-on class at Canada’s Baking and Sweets Show that I did not even notice my Facebook page had hit a milestone!  After more than 2 years of lacklustre visibility due to Facebook’s new policies and newsfeed algorithms, as well as a huge hit when they decided to remove all followers that were inactive with a page for more than I don’t know how many years, my page finally hit 125K followers.

Despite the small set back and long wait after hitting 100K, I have continued to enjoy my time on Facebook.  My followers show me love for my work when I most need it.  They support me when I think my work sucks.  They show appreciation when I share a tip or technique.  And they always make me feel it’s worth doing what I love (and sometimes hate) to do…that it’s worth sticking around.

My tiny little place in this big huge Facebook cake world has become my comfy place to go to showcase my work, where people make me feel I am making a difference, even if just a small one, in the caking community!

SO, BIG THANKS everyone for following my journey, while I do what I love!!

And to celebrate, I put together a FUN giveaway that you can join over on my Facebook page!  I have some cool prizes from my favourite places and hopefully a FUN idea.

125K GIVEAWAY - you and your friend

That’s right!!  You AND your friend!  So double your chances if you both tag each other!

And so much more fun to play with a friend, no?  And isn’t it what our little Facebook cake community is all about anyway, sharing with friends, right?

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To QUALIFY is simple!

125K GIVEAWAY - to qualify - 11-03-17

  1. Comment on my Facebook post here, telling me how you first discovered my page
  2. ‘Tag’ a friend (if you win, they win!)
  3. ‘Share’ the post to your own Facebook page for an extra entry (the post audience must be set to Public or it will not show up in the shares list and won’t count)
  4. Follow or ‘Like’ my page – The Violet Cake Shop™ – for updates
  5. Check back to see who the winners are

*WINNERS will be drawn and announced on Friday November 17th at 9 PM EST. Check back to see if you’ve won!! WINNERS must email me at thevioletcakeshop@yahoo.com, with Subject line ‘125K Giveaway’ and their address as well as their friend’s address, in order to receive prizes*

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I have some cool prizes and sponsors too!!

Such as…Icing Inspirations!!  Thanks to them, YOU and YOUR FRIEND could each win $25 CAD to spend on cake goodies at their on-line shop.  They are a great family run small Canadian business with heart and they have fun stuff at great prices!  They ship worldwide too!!

 

125K GIVEAWAY - Icing Inspirations

We also have…Marvelous Molds!!  Who have generously donated any two molds of choice (excluding bundles), for both YOU and YOUR FRIEND! *Some delivery restrictions apply*

125K GIVEAWAY - Marvelous Molds Sponsor

Oh and of course I have to include Satin Ice!!  They gave me the honour of being an Artist of Excellence for them and I must say, it’s been an amazing experience so far!  Thanks to them, YOU and YOUR FRIEND could each win a 2lb pail of any colour fondant or gumpaste of your choice.  *Some delivery restrictions apply and colours subject to availability

125K GIVEAWAY - Satin Ice Sponsor

You could also win a few cake and cookie goodies that I have extras of (’cause, you know, I tend to forget that I’ve already bought something until I get it home! lol).  *Some delivery restrictions apply*

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I also have two of my Craftsy classes (Cakes in Vivid Color), to give away!  I saved them just for this occasion!  So YOU and YOUR FRIEND could each win the class and learn some new skills…

Title card with all four cakes

There are also 5 sets of my Tutorial Bundle to give away!  It has my two most detailed and popular pdf tutorials with tons of tips and takeaways that can apply to any design.

Modern Tropical Ruffles Wedding Cake Tutorial by The Violet Cake Shop - 08-05-17 - coverThe Violet Cake Shop - Stylized Gumpaste Lotus Tutorial - Cover Photo

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To add to the celebration, I also put ALL my TUTORIALS on SALE!!  You can find them in my Facebook SHOP.

125K GIVEAWAY - Tutorials - just text - 11-03-17

125K GIVEAWAY - Tutorials - 11-03-17

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So, that’s A LOT!!  Which means LOTS of FUN!

🎉🎉🎉 🎊🎊🎊

I have had SO much fun on this ride, but can’t say my journey has ALL been fun and games…

With the good, comes a lot of stress…like A LOT!! And most of it, I put on myself (just ask the hubby LOL)! BUT if it weren’t for the support, appreciation and love I get for the things I create – in large part from you guys, my Sweet Friends – I think I would have given up a long time ago!

So I am truly grateful for every client, every reaction, every comment, every ‘like’, every share, every follower, every student, and every opportunity I’ve gotten in the almost 10 years I’ve been doing this. THANK YOU ALL SO MUCH…I appreciate it more than you know!!

🍰🍰🍰 🎂🎂

 

GOOD LUCK!!

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PRIZE DETAILS:

PRIZE SET #1 – any 2 molds from MARVELOUS MOLDS – You AND your friend could each win your choice of 2 molds, from Marvelous Molds (excluding bundles)

*some delivery restrictions apply*
..

PRIZE SET #2 – SATIN ICE fondant or gumpaste – You AND your friend could each win a 2 lb pail of Satin Ice fondant or gumpaste, in your choice of colour

*some delivery restrictions apply, colours subject to availability*
..

PRIZE SET #3 – CAKES in VIVID COLOR Craftsy class – You AND your friend could each win my Craftsy class, Cakes in Vivid Color
..

PRIZE SET #4 – $25 Gift Card (2 sets available to be won) – You AND your friend could each win a gift card to Icing Inspirations worth $25 CAD. They ship worldwide.
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PRIZE SET #5 – Cake and cookie decorating tools – You AND your friend could each win a variety of cake and cookie decorating tools
..

PRIZE SET #6 – Tutorial Bundle (5 sets available to be won) – You AND your friend could each win a tutorial bundle from me which includes my Modern Tropical Ruffles Cake tutorial and my Stylized Gumpaste Lotus tutorial
..

 


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Meet Sir Jacques Steampunkin! A Steampunk Pumpkin Head Cake

It’s almost Hallowe’en and we just revealed a new cake collaboration.  My newest creation has been getting lots of love on Facebook and Instagram and I’ve gotten a few questions and lots of amazing comments, so I thought I’d introduce him here and answer a few of those questions at the same time…

Meet Sir Jacques Steampunkin! 🎃🎃🎃

He is my contribution to the 5th installment of our Sugar Spooks collaboration. 😈👿👹👺💀👻👽👾🤡

He is a culmination of my love of the Steampunk genre and what I imagined a creepy old jack o’lantern would look like. I wanted to do something not seen before. As I was creating him, he started to take on a stately look so I decided to make him a ‘Sir’ lol… I hope people like him as much as I do.

The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9508-ii-wm
I’ve been asked what moulds I used and they are a variety of moulds that I’ve found throughout the years, some for cake decorating and others, not.  The cogs, frame and fleur-de-lis are from Mod Podge which are food safe silicone moulds made for use in polymer clay crafting but can be used for creating cake décor as well – just make sure you use them only for food and if you do crafting with clay as well as cake, make sure to get a separate set for use in each.
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9525-ii-wm
The other moulds I used (for the gold vest texture, and to detail the cakeboard – see closeup below) are from Marvelous Molds who make products that I love using in my decorating.  I have used their products for FORever (!!!) and use them in SO many different ways!
For example, to add detail to Sir Jacques’ vest, I decided to use their new Symmetrical  Sequin Simpress Panel.  It’s meant to be used to texture a tier with sequins, easily and quickly.  But I used it here to give a luxe look to his vest which is a characteristic of the clothing often seen in Steampunk.
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9552-ii-wm
Sir Jacques’ pumpkin head is made from rice krispie treats (RKT) that I shaped into a flattened pumpkin shape, only so it wouldn’t be as heavy and round, and would sit better on the cake tier.  I then covered the RKT with a very thick panel of fondant, making sure the seam was at the bottom.  I used my Dresden tool (the flatter end) to mark the grooves and used the length of my right pinky to impress the grooves more until I was happy with the ‘pumpkiness’ of my creation.  Again, unfortunately, I did not take photos and now I wish I had, lol.
I then coloured him with a variety of orange petal dust and shortening (which I know many claim as their own but is a technique I have used since I first started decorating, mostly when using lustre dust).  I then added dark brown in the grooves to create depth.
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9533-ii-wm
Since this was for a collaboration and I wanted to save him to use as a Hallowe’en prop at home, I used styro dummies for the cake tiers.  But this can just as easily be made from real cake, with the proper support for his head of course!
His single goggle is handmade and detailed…using circle cutters, a piping tip to add the outlines for the screws, and an exacto knife to add the slit in the screws.
 His hat is also made from RKT which I shaped into a tapered tier, then iced with ganache and covered with fondant (same as I would if made from cake).
His mouth was handcut and painted.  I then added metal ‘staples’ which were cut from fondant and painted with silver lustre mixed with lemon extract (much better than vodka people!  I swear by it…and smells great too lol).
The-Violet-Cake-Shop-Jacques-for-Sugar-Spooks-IMG_9538-ii-wm
Hope you enjoyed meeting Sir Jacques Steampunkin!  I certainly enjoyed creating him.
Happy Caking Y’ALL and have a spooky Hallowe’en!!

You can check out the other seriously amazing pieces by going to our website (http://www.sugarspooks.com/).

It’s an honour to be part of this group again. Big thanks to Avalon Yarnes of Avalon Cakes for spearheading such a talented group and including me in the mix.

I don’t normally do scary or creepy so it was so much fun to be able to stretch my creative wings!!


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Stylized Wafer Paper Rolled Rose – The Violet Cake Shop way – FREE Tutorial

It’s been a while since I’ve posted a new tutorial and this one for the stylized wafer paper rolled roses, is a long time in coming.

I first designed this cake for Cake Masters’ August 2015 issue and promised I would share how I made the wafer paper roses due to the amount of response I’d gotten on how unique they were.  I mean, it should have been easy because I had all the pics taken already since this cake was also my first ever full length magazine tutorial…

But then life kind of got in the way as it often does, and things came up like mystery health issues that I’ve had to deal with (and am still sorting through) and what do ya know, two years has now gone by!  But I was able to find some free time to edit my pics so I could share them with you all here today…FINALLY haha.

Now this style is simply a hybrid of a wafer paper rose I already came up with before in 2014 (for which I have a paid tutorial), plus the standard rolled roses you see in paper craft.  What makes it unique is the addition of these pinched outer petals which is a technique I came up with for my original wafer paper rose.

So hope you will enjoy this FREE tutorial.  Please feel free to share with me how you use them to embellish your cakes, on my Facebook page.  I look forward to seeing what you create with my tips and tutorials!

Stylized Wafer Paper Rolled Rose Tutorial – The Violet Cake Shop way:

SWP - 1

Colour your wafer paper by airbrushing (using a few light coats with drying time in between), an edible printer OR my oil & petal dust method

 

SWP - 2

Cut out a 5.5” x 5.5” square of the coloured wafer paper (or any size you prefer)

 

SWP - 3

Cut off corners of the square to create a circle – you can just go by eye as the rose is meant to look organic so does not need to be perfect

 

SWP - 4

Cut your wafer paper circle into a spiral-like strip moving concentrically in towards the middle as shown; cut so that the strip is just under 1″ wide

 

SWP - 5

This is how it will look once you’ve cut your spiral strip

 

SWP - 6

Using the tip of a brush, roll up the strip starting on the outer edge

 

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Add small dabs of water as needed so the centre holds together as you are rolling it

 

SWP - 8

Continue rolling

 

SWP - 9

Every few inches, dab water along the bottom edge of the strip to help hold the rolled shape you are forming

 

SWP - 10

This is your completed Stylized Wafer Paper Rolled Rose centre

 

SWP - 11

Using a circle craft punch (1.5” diameter), punch out circles to make your outer petals; alternatively, you can use a circle cutter as a template (use a dull tool to trace inside the cutter so you have a guide where to cut with scissors)

 

SWP - 12

Take one circle and pinch in on one end and hold for a few seconds

 

SWP - 13

Using scissors, cut a small slit opposite the pinched end (approximately 1/2″ up)

 

SWP - 14

Dab a small amount of water on one side of the slit

 

SWP - 15

Fold one side of the slit over the other so the bottom of the petal has a concave or cupped shape

 

SWP - 16

You will need approximately 8 petals and one rolled rose centre to create one Stylized Wafer Paper Rolled Rose

 

SWP - 17

Dab some water at the bottom of the petal along the cupped edge – NOTE: do not use too much water or the wafer paper will disintegrate!

 

SWP - 18

Attach the first petal to the rolled rose centre – NOTE: the bottom of the centre should sit nicely in the cupped section of your petal

 

SWP - 19

Attach your second petal making sure to overlap half of the previous petal; continue applying the rest of the petals, working clockwise until you have completed one full row of petals, then use the rest to fill in where there may be gaps; use more or less petals as needed

 

SWP - 20

Your finished product – a beautiful Stylized Wafer Paper Rolled Rose!!

 

Hope you all like this tutorial!  If so, please feel free to share this post =)

Happy Caking Y’ALL!! =D


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Girly Western Birthday cake plus Cowboy Boot Topper Pictorial

Emily's 19th Western Cowgirl Theme - boot front - wm TVCS - twmpm

I actually made this cake early last year but am slowly getting around to posting tutorials and tips to my blog as I’ve found they are rather hard to find on my Facebook page after they get buried down and sometimes disappear from the Timeline.

This is my Girly Western cake made for Emily’s 19th.

Emily's 19th Western Cowgirl Theme - cropped - wm TVCS - twmpm.jpg

Her mom wanted something that was girly but not childish, and for it to be personalized with her favourite cowboy boot so we used this as the model for the topper.

IMG_4461

Having never made a boot topper before, I tried to search online for any tutorial or tip I could use.  I’d seen many people making boot toppers before but did not remember seeing any tips for HOW to make one.  I could have messaged some online friends that I know have made one in the past, but I am kinda stubborn when it comes to these kinds of things and would prefer to try and figure it out on my own if I could and only reach out for help if I became desperate.  So I decided to just “wing” it.

I also do not normally take pics along the process of any of my creations because I guess I don’t expect them to work out the first time.  But this one surprised me in that it did work out right away and thankfully I took some quick shots (although they are quite messy because they were unplanned lol).  I plan to get in the habit of taking progress shots from now on.

So here is a quick compilation or pictorial of the progress shots for the boot topper.  Keep in mind, these are not edited and were merely taken so I could remember what I did therefore they are not the best quality nor staged well. It’s just to give an idea of how I went about “winging” it lol. Also, a lot of steps are missing but it will give you a good sense nonetheless…

Cowboy Boot Topper Collage - watermarked.jpg

NOTES:

I used a mix of Satin Ice chocolate fondant and Satin Ice gumpaste (approx. 50/50). If using MMF (marshmallow fondant, chocolate MMF for the brown in this case), you will likely not need to add the gumpaste, depending on the elasticity of your fondant. It’s only needed if you want it to dry quicker or your fondant is very soft and not pliable enough to hold its shape easily.

I let the sole of the boot dry on the makeshift cardboard former overnight (should be minimum a few hours) prior to adding the other pieces. I realized after, that I had forgotten to curl up the top or toe of the sole so had to bend it slightly afterward and placed a small wedge of fondant underneath to hold the curled shape (starting in pic 8, but you can see it clearer in pic 15).

Pic 6 shows the template I used to cut the portion of the boot that goes over the calf. I also inserted it after to help hold the shape of the portion as it dried.

In pic 10, I draped the fondant to get an impression of the shape and size I would need to cut out for the top portion or the toe of the boot. The piece that was cut out after, can be seen in pic 11. I did the same for the heel portion as well (but did not take a pic of it), see pic 12, after the heel detail was added.

Additional details were added after so the topper could match the birthday girl’s actual boot.

Hope this is helpful for some!

Other pics of the cake and topper:

Emily's 19th Western Cowgirl Theme - boot side - wm TVCS - twmpm

Emily's 19th Western Cowgirl Theme - boot angle - wm TVCS - twmpm

Emily's 19th Western Cowgirl Theme - wm TVCS - twmpm

Happy Caking Y’ALL!! =D