Page 61 - Pastry & Baking Magazine

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14.
17.
20.
23.
15.
18.
21.
24.
16.
19.
22.
25.
14.
Airbrush the pagoda top with gold airbrush colors and
leave to dry.
15-16.
Cut out gumpaste using lace cutters and color the lace
pieces and gumpaste pillars gold using airbrush colors.
17.
Mold a tree trunk using chocolate fondant.
18.
Roll gumpaste and cut out water lily petals using the metal
cutters and leave to dry in apply trays.
19.
Roll gumpaste, cut and vein the water lily leaves.
20-21.
Color and dust the water lily petals and leaves using edible
dusting colors of your choice. Make the center of the water
lily using some yellow stamens and attach to the finished
water lily centre.
22.
Roll white gumpaste into sausages and attach to florist
wires gauge 26 (cut into 3 parts). Shape the sausage into
a tear drop and then flatten the sausage and thin with metal
ball tool. Cut the sides with a small scissors to resemble the
frills. Make about 50 pieces of this for the centre of the peony.
Dust the frills very lightly with some color dust of your
choice.
23.
Using the same steps as above, cut some peony petals. Thin
and frill with ball tool and leave to dry in apple trays. Dust
the petals to the color of your choice and assemble petals and
frill centers.
24.
Cut gumpaste strips and leave to dry over flower formers to
create bridge effect.
25.
When dry, cover bridge strips with chocolate fondant and
mark and texturize with Dresden tool to resemble wood grain.
Assemble pieces on cake and cakeboard as desired. The water
effect under the bridge can be created using colored piping gel.