Fondant Shapes on Wire

 There are a couple of tricks to successfully wire fondant shapes.

1. Choose the correct gauge of wire. This will depend on the size and thickness of the shapes you intend to make. The highest gauge is No.18, the finest is No.33.

2. I do not use the hook technique when making my wired shapes. I insert the wire into the shape, approximately 4mm deep then remove it. Brush the end of the wire to be inserted with sugar glue, this will ensure the wire does not move. Then reintroduce the glued wire end  to the little hole you previously made in the shape.

3. Place the wired shape flat onto a drying surface and leave for 24 hours. Carefully lifting the shape with one hand and the wire with the other hand, and turn it over, leave it for another 24 hours to dry on this side of the shape.

4. Repeat the turning until the shape is complete dry. Make the wired shaped well in advance of the date you need them, the longer the better. Cut wires to desired lengths

5. Finally, either brush with shimmer or spray with colour mist. For a glitzy look sprinkle edible cake sparkles as a finishing touch.

6. Warning: never insert the wires directly into cakes, they should be placed into a plastic flower spike which has been placed into the cake.

Class fees are not refundable

Small Classes: Beginners welcome

 

October 13^th & 20^th     Stage 2 - $160.00

10.00am to 12pm noon

 
Techniques: Frilling; Piping; Cameo design; Owl shapes; Pretty Bird designs.

Stage 2 are very detailed designs.

 Bring: small rolling pin; Spatula; Coupler: No.2 Tip; Decorating Tools; Tweezers and Apron.

 Take  home a box of beautifully decorate cakes for family and friends.

 October 13^th & 20^th  Modelling Hootabelle - $140.00

1.00pm to 3.00pm

Learn the techniques of creating a beautiful replica of Hootabelle. Shapping; Colouring; Detailing plus little friends.

Bring: Small rolling pin, Spatula;  Decorating Tools and Apron.

 Take home a delightful little Hootabelle to beautify any cake.

 

November 10^th & 17^th     Stage 3 - $160.00

10.00am to 12pm noon

Techniques: Open flowers (e.g. Anemone); Piping Cornelli Lace; Ruched flowers

Stage 3  is a creative class learning advanced skills.

Bring: small rolling pin; Spatula; Coupler: No.2 Tip; Decorating Tools; Tweezers and Apron.

November 10^th  Christmas Cookies - $80.00

1.00pm to 3.00pm
 

4 Beautiful Christmas designs

November 17^th  Christmas Cookies - $80.00

1.00pm to 3.00pm

4 Beautiful Christmas designs

 

Rich Christmas Fruit Cake

Rich Christmas Cake

If made now and correctly stored, the cake will have time to mature and develop the wonderful flavours expected of them. Keep the cake in its wrappings with the paper from the tin still in place and store in an airtight container until ready to ice or decorate.
Ingredients
12 oz Raisins
12 oz Sultanas
4 oz mixed Peel
4 oz glace Cherries
2 oz glace Apricots
2 oz glace Pineapple
6 tablespoons Brandy (Whiskey or Rum)
8 oz Butter
8 oz brown Sugar
Grated rind 1 Lemon
5 Eggs
1 tablespoon golden Syrup
2 tablespoons Marmalade
2 1/2 cups Flour
1 teaspoon mixed Spice
1 teaspoon Cinnamon
1/4 teaspoon Salt
4 oz blanched Almonds
Extra Almonds
Extra Brandy

First prepare fruit: Wash raisins and sultanas separately and dry thoroughly. Chop raisins. Put into bowl with finely chopped peel. Cut cherries, apricots and pineapple into small dice, add to fruit in bowl. Sprinkle with brandy (whiskey or rum). Leave for a couple of weeks.

Beat butter and brown sugar with lemon rind until light and creamy. Add golden syrup and marmalade. Beat well. Add eggs one at a time, beating well after each. Add 1 tablespoon flour with last egg. Sift together flour, spices and salt and stir into creamed mixture alternately with fruit and chopped almonds.

Spoon mixture into an 8 inch square or round tin lined with 2 thicknesses each of brown and greased greaseproof paper. Arrange almonds in pattern on top. Bake in a slow oven about 4 hours or until cooked. Remove from oven and immediately sprinkle with about 1 tablespoon extra brandy. Remove cake from tin, leaving paper in place. Wrap in tea towels and leave until cool.

This cake has great keeping qualities, I allow at least 3 months to mature.