4 minute read
SUGAR, RUFFLE, POP
SUGAR, Ruffle
POP!
A colorful, unique take on Christmas! Create layers of texture with isomalt characters, wafer-paper ruffles, and impression mats.
BY YUKA QUANTRILLE
COMPONENTS
Edibles:
Fondant: green and white Black royal icing 4-inch cake 6-inch cake Powdered food coloring: red, green, blue, and gold Everclear Wafer paper Water Glycerin Piping gel Gum paste Oil spray Isomalt
Equipment:
Rolling pin Lace netting background mesh stencil (Evil Cake Genius) Offset spatula Scraper Alligator impression mat (Marvelous Molds) Paintbrush Doily lace edger punch (Martha Stewart Crafts) Paper towel (optional) Scissors Steamer Wood skewer 2-inch circle cutter Small Christmas-themed cookie cutters Silicone mat Saucepan Gloves Blowtorch 1. Roll a panel of green fondant for the 4-inch cake. 2. Lay the mesh stencil on top of the fondant, spread with black royal icing, and use the scraper to create the imprint.
Cover the 4-inch cake with the prepared fondant panel. 3. Cover the 6-inch cake in white fondant and stack the 4-inch cake on top. 4. Press the alligator impression mat onto the 6-inch cake.
5. Mix red, green, blue, and gold powdered food coloring with Everclear.
6. Paint the 6-inch cake randomly like a patchwork with the colors you prepared. Don’t think too much; there are no rules here.
COVER AND STACK THE CAKES
Yuka Quantrille found her passion for baking and cake decorating as a child baking for her mother’s birthday. She started as a cookie maker, which opened the door to the fascinating cake world when she had two boys and left her office job. Yuka is originally from Tokyo and is now located in Jackson Hole, WY. Surrounded by some of the most gorgeous mountains, rivers, and more, she is constantly inspired by nature. Her main focus is custom cakes for weddings and special occasions.
wilsoncustomcakesjh.com facebook.com/wilsoncustomcakes instagram.com/wilsoncustomcakes
Tip: YOU CAN CONTROL THE AMOUNT OF MOISTURE BY DABBING YOUR PAINTBRUSH ON A PIECE OF PAPER TOWEL.
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Tip: IF THE RUFFLES DRY TOO STIFF, STEAM THEM LIGHTLY AGAIN TO REGAIN SOME FLEXIBILITY WHEN APPLYING TO THE CAKE.
3. Color the strips with the prepared colors. Play with the combinations. Be free! But be careful with the amount of moisture that you use for the wafer-paper strips. If you put too much, they dissolve. 4. Cut the colored strips into 4 sections and make ruffles by steaming them lightly.
Be careful not to burn your hands. You want to have a flat end so that it will be easy to apply to the cake. Repeat with the balance of strips. 5. Apply the ruffles with piping gel like a cascading shape on the side of the 6-inch cake.
6. Cut ruffles into smaller pieces and fill in any holes.
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MAKE THE RUFFLES
1. Use the doily lace edger punch to create strips of wafer-paper lace. Each strip should be about an inch wide. Make about 20 to 25 strips to create the cake ruffles and topper. 2. Mix red, green, blue, and gold powdered food coloring with a small amount of water and a drop or 2 of glycerin.
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CREATE THE RUFFLE TOPPER
1. Roll some gum paste thick enough so you can insert a wood skewer, then cut out a circle by using a 2-inch circle cutter. Moisten the part of wood skewer that goes into the circle with some water and insert it into the disc.
2. Working from the outside in, begin layering the ruffles on the gum-paste circle, covering the entire surface. Steam ruffles lightly as needed. Let it set overnight. 3. When the balance of the cake is complete, insert the topper into the 4-inch cake. 1. Grease the cookie cutters with some oil spray and place them on a silicone mat.
2. Melt some isomalt in a small saucepan. 3. Pour the melted isomalt into each cutter. Fill up them to about 3/16 inch. Let the cutters set for at least 15 to 20 minutes. 4. Remove the isomalt shapes from the cutters. If they do not release, heat the cutter with a blowtorch.
5. Melt the back of each isomalt decoration with the blowtorch and apply them to the 4-inch cake. ACD
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MOLD THE ISOMALT SHAPES
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