With Rainbow Dust’s new fantastic colour melts you can melt and create a huge range of fantastic edible fun! Of course we now have them available on the website if you fancy giving them a go.
I’ll be sharing our favourite tricks using colour melts and it’s not just about Cake Pops!
The Best Bits
They are made up of Non-Hydrogenated Fats
Smaller Buttons that melt quicker
Available in 8 colours and more coming soon!
To melt them you can use multiple methods. One being the Microwave, nice and easy does it! The other is the double boiler, slightly harder work but ensures you don’t over-do your candy buttons.
Instructions for Microwave – Place candy melts in a microwave safe bowl. Do not melt in the bag. Microwave for 30 seconds at half power or on the defrost setting. Repeat until completely melted be careful not to over cook your melts.
Instructions for Double Boiler – Partially fill the bottom pan with water and bring to a simmer.
Fit the top pan or bowl in place and add the candy. Stir until completely melted. A jug or bowl can be used to replace the top pan. Do not allow any water to come in direct contact with the candy.
A few months back we wrote to you about creating the easiest rose ever, well now we are here to tell you about creating easy carnation sugar flowers using the fantastic Easiest Carnation Cutter Ever by FMM Sugarcraft. Of course like all the new products we keep you up to date with, these cutters are also available in our online store.
After the huge success from the rose cutter, it’s just fabulous news that FMM Sugarcraft keep releasing belting new products that really do make creating easier and less time consuming. These take 5 minutes to create, a few hours to set and a simple dust of colour on top to give your carnation a realistic finish.
Here’s some great tips when creating your carnations.
If you want to know more about using Tylo Powder and how to get the most out of the product for cake decorating and modelling then you are in the right place.
This write up has been brought to us by the well renowned cake decorating colours and consumables company ‘Rainbow Dust Ltd’.
Tylo Powder is an essential ingredient in any sugar crafters equipment box, and is widely used to make modelling paste, flower paste and edible glue. It is also reffered to as CMC and is a professional grade extra fine powder, which is available in 50g, 80g and 120g.
Tylo Powder is vital in transforming sugarpaste into Modelling Paste and it starts to work straight away, no need to leave over night like it’s alternative Gum Tragacanth.
Add 1tsp to 250g of Sugarpaste and knead well.
If it starts to crack then add a little more sugarpaste and knead again.
Once done the paste is now ready to creat models, drapes, bows and to use in moulds.
Using Tylo Powder to create an edible glue is really easy!
Simply mix 1/4 teaspoon to 50ml of water in a pot.
It will initially form a lumpy mixture, don’t worry as this is normal!
Leave overnight and the next morning you’ll find a clear thick glue ready to use. If you require it to be slightly thinner simply add a little more water.
With Tylo edible glue you can also create ‘gunge’, this is the term we use to describe very thick glue paste, made from sugarpaste you are using and mixed with a small amount of the Tylo edible glue. This is used for a stronger hold and it will match the colour of sugarpaste you are using it with!
Tylo Powder can also be used to make flower paste, ideal for making wired flowers, shapes on wires and any other shapes or leaves that require a firmer paste.
Flower Paste Basic Recipe: For 500g of Flower Paste
450g of sieved Icing Sugar
5 teaspoons of Tylo Powder
60-65ml of cool boiled water
Add all the ingredients to a bowl and mix together using an electric mixer, mix until completely combined. Place the paste on a dusted non stick work surface and knead until fully combined. Then place in to a polythene bag until required.
You can freeze both modelling paste and flower paste for up to 6 months!
We have a few different sizes available in the Tylo Powder and with it’s long best before’s and versatility it’s almost worth getting the larger quantities!
Check out this super Cute Farm Yard Cake Tutorial brought to you by FMM Sugarcraft.
Using the latest cutters from FMM Sugarcraft making a super cute farm yard cake couldn’t be easier. Novelty cakes are always great fun to make!
The new cute animal cutters make it so much easier to put this gorgeous cake design together without all the extra hand cutting hassle!
Here’s what they look like once cut. I would definitely recommend using modelling paste here. Modelling paste is firmer and therefore much easier to release from the cutters than sugarpaste. This is even more imprtant in warmer months when sugarpaste can be very sticky making it hard to handle.
A quick tip to make your own modelling paste is to use 1tsp of Tylo Powder to 250g of sugarpaste, mix well then seal for 6 hours whilst it has time to work. Tylo makes your sugarpaste easier to work with and also allows it to dry firmer.
Here’s a video to show you exactly how to create your fun farm yard cake.
So texture isn’t just about the inside of the cake these days, it’s about making something unique, impressionable and down right gorgeous! Here’s some of our favourite ways to use textures to impress when cake decorating.
1. Rustic Royal Icing – Give these designs a go, using a palette knife with a royal iced finish, alternatively you can also do these designs in buttercream if you are not wanting a completely white finish… pretty them up with sugar flowers for details.
2. Ruffles & Sequins – Yes, it is technically two techniques but my gawwd they go well together! Check out Kara’s Couture homemade sequin tutorial for an easy way to create your very own edible sequins in the video below!
3. Wood Effect – There’s many ways to create these types of texture. I love this one by Ella’s Celestial Cakes. On this awesome cake Ella has created textured buttercream rings on top and modelling chocolate bark on the sides with air brushing and hand painting. You can also get hold of impression mats that will do a lot of the hard work for you!
4. Mini Texure – Utilising your scissors can create an really sweet leaf effect for your Christmas Tree’s… cute toppers for cupcakes and Christmas Cake details. Don’t write off the equipment sat in the kitchen already!
5. Glitter Texture – A great way to make your cake shine! Be sure to use edible not non toxic glitters on your cake to stick to health & hygiene guidelines. Rainbow Dust do a 100% edible range that works great! I love what Kara has done with this simple and fun Halloween Cake!
6. Polka Dot Texture – Now there’s a really long and boring way of planning polka dots out that takes hours of frustration… OR… and it’s a big and awesome or… Use the FMM Press Ice, they do all the hard work of measuring for you, all you have to do is pipe a spot of royal icing to finish it off! Check out the how to tutorial below if you like the idea of this time saving technique.
7. Knit Texture – Love this texture design, a great one although a little fiddly.
8. Lace Textured Cake – This is a hand piped lace cake with small ruffle detail. Lace has been huge this year and you can see why with this simple, yet elegant effect!
9. Elegant Brush Embroidery – Ok ok, if you haven’t checked out how to do this yet please see the tutorial I have included by SweetAmbs… It’s the best thing since sliced bread or rolling pins to keep it cake orientated!! Brush embroidery is done with a brush and royal icing, once dried you can highlight in metallic edible paint for this rather royal, gold finish.
10. 3D Triangle Texture – This effect is really pretty, taking a simple circle and folding it in to a triangle. Use a little bit of edible glue to attach your shapes and voila!! I would recommend using a bit of Tylose with your fondant when doing these, it helps the fondant to dry firm and stops your shapes sagging!
On our Facebook Page we asked our customers to show us some ways on how they’ve been creating textures on their cakes and I have to say they’ve done such a fantastic job!
Cake below is by Daisychains Cakes – There’s loads of textures on this cake, using an airbrush to create a fur finish and the grass nozzle tube for piping the grass on the board! Just look at those eyes!!
Cake below by Hassalls Hand Baked Heaven – Gemma has used a number of cake tools as well as the stitching tool to create the realistic leather effect of the super fun Doc Martins cake, just too awesome for words if you ask me!
I hope you enjoyed this 10 Cake Textures You Will Love blog! For more textured cakes check out our post where are fans shared their designs!
I love the Art Deco style, this style first appeared in France in the 1920’s and can be seen to influence many of our buildings through until the 40’s. Taking this influence and building it in to our cake designs can make for an extremely pleasing and impressive cake. Think symmetrical rather than asymmetrical, it is both glamorous and exuberant in it’s form.
You can achieve a huge range of depth from one colour by adding more or less to your white fondant.
To make your modelling paste from scratch simply add 1tsp of Tylo Powder to 250g of normal fondant/sugarpaste and leave covered to develop over 5 hours before using. We recommend rolling flower paste to 2mm thickness.
Step 1: Roll out your orange modelling paste in a long vertical strip, approximately 45mm wide. Cut out 73 x 38mm diamonds.
Step 2: Roll out your blue and light blue modelling paste in a long vertical strip approximately 45mm wide. Cut out 37 x 38mm diamonds of each colour.
Step 3: Cut each of your diamonds in half lengthways with your knife tool.
Step 4: Practise the pattern on your work surface first: The orange diamonds are placed together by the shortest sides of your shapes. They create a similar shape to a triangle with a piece missing from the centre. On the left hand side of your orange modelling paste match the longest side with your blue modelling past, and then on the right hand side of the orange modelling paste attach the lighter blue modelling paste shapes.
Step 5: Attach the pattern to your cake: Starting in the centre of the bottom tier of your cake, attach the shapes to your cake with water starting with the orange shapes. Then as explained in Step 4 attach the blue on one side and the light blue on the other. Keep working each side of your central point so the join will be at the back of the cake.
Step 6: Once you have completed your first row start a new row above, again starting in the centre of the cake. This time starting with your blue and light blue modelling paste and again working each side. Continue this for 3 rows.
Step 7: Continue this method for one single row on the top tier of your cake.
Step 8: To make the flower for your cake roll out your blue, light blue and orange modelling paste. Using your 5 petal rose cutters cut out your shapes as follows: Blue 90mm, orange 75mm and 50mm and light blue 65mm.
Step 9: Roll out your white modelling paste and cut out a 15mm circle.
Step 10: Lay your largest flower shape flat on your work surface and wet the centre with water. Place your next size down flower on top and continue the same process until you have a blue and orange flower (See picture). Secure your white circle in the centre with water.
Step 11: Leave your flower to dry overnight.
Step 12: Secure the flower to your cake with some Royal Icing. I always use Delia’s Royal Icing Recipe which is really quick and easy.