7 - Frillsکیک مدل چین دار

Frills

Frills and flounces, which are made in the same way, add pretty, side decorations to sugar pasted or royal iced cakes. Frills can be wide or narrow, white or coloured, single or layered, and in many different combinations.

Fit template around the cake and mark the scalloped shape with an icing marker (Scriber) or pin and remove the template.

Garrett Frill

Using a frill cutter, cut out a thin layer at sugar paste or modelling paste.

Full the sugar paste by rolling The cocktail stick backwards and forwards to create frills. Cut frill in half and attach to cake.

Attaching the Frill

Use fine paint brush dipped in a little egg white or water and apply frill on cake pressing gently. The second frill is attached top the first frill line.

Finish edge by indenting with the end of a paint brush or piped Dots.

6 - Covering a cake کاور کیک با خمیر فوندانت

Covering a cake with sugar paste


Just follow the instructions for the right ways to knead roll out and lift the sugar paste, and you will find that covering a dummy cake is easy.


Prepare cake by using a brush; wet the surface of the dummy cake.

Knead in a little icing sugar. Lightly dust your smooth work surface and your rolling pin with icing sugar to prevent sticking. Roll out sugar paste sized to your cake. To keep sugar paste from

sticking, lift and move as you roll. Add more icing sugar if needed.

Gently lift sugar paste over rolling pin and position on dummy cake.



Shape sugar paste to sides of cake with hands; be careful because the pressure of your hands may leave impressions on the icing sugar paste.



Remove the excess icing on the side of the cake to neaten the top edge using a small palette knife.
Leave the cake to dry for at last 4 hours in a warm, dry place.



Your cake is now ready to decorate.

5 - کاورکیک بورد با خمیر فوندانت



Covering a board Cake

Raw materials:
250 grams sugar paste
Just follow the instructions for the right ways to knead roll out and lift the sugar paste, and you will find that covering a cake board is easy.

Using a brush, wet the surface of the cake board.


Sprinkle some icing sugar on your working surface.

Using the rolling pin make a thin layer 5mm thick.

Hold the rule or straight edge comfortably in both hands and pull it towards you in one steady movement to smooth the top of the cake board.

Shape the sugar paste with the hands, be careful because the pressure of your hands may leave impressions on the icing sugar paste.

If you see a bump, with a needle make a hole in the bump, smooth the surface of sugar paste.

Remove the excess icing on the side of the cake board to neaten the top edge using a small palette knife. Leave cake board to dry for at least 4 hours, in dry place.


4 - Piping Scrolls پیچک مدل

Piping Scrolls

video

3 - Piping Rope مدل تنابی برای دور کیک

Piping Rope

-Pipe icing sugar like a crescent.

-Start position from the middle of the crescent, and pipe another crescent. Move your hand up when you are crossing the previous crescent.

-Continue doing the above in a straight line .

2 - Piping Shell مدل صدفی


Piping Shell




To put the Royal Icing Sugar in the piping bag, you need to us the palette knife.

To hold the piping bag you need to have 45 degrees from the board, also in the picture you can see the way the piping bag is held.



Firstly, hold the icing tube in a still position, then with the help of the thumb; push the dough through the piping bag. When a sufficient amount of dough came out you stop, and slowly pull your hand backwards.


To make a shell border, start the end of your next shell so that the fanned end covers the tail of the preceding shell to form and even chain.



1 - Royalicing روش تهیه کرم رویال



Royal icing & Piping shell

Ingredients
15ml (1 tablespoon) dried egg albumen (egg white powder)
75ml (5 tablespoons) tepid water
500g (1lb/3 1/2 cups) icing (confectioner’s) sugar, sieved
Instructions
Put the egg albumen into a clean bowl, gradually stir in the water and blend well together until the liquid is smooth and free from lumps.
The finished icing should be smooth, glossy and light. Do not add too much sugar too quickly as this will produce a dull, heavy icing which is difficult to handle.
Allow the icing to settle before using it: cover the surface with a piece of damp cling film and seal well. Stir the icing thoroughly before use to disperse the air bubbles, and then adjust the consistency if necessary.