Hi, I'm Grainne and I'm the owner of A Cake For You - Made By You,
School of Cake Decorating in Dublin,Ireland. I was delighted to be asked
to contribute to this wonderful collaboration. We are all very excited to
see it finally come together in one magnificent collage of cake decorating
techniques.
I used Rice Krispy Treat bars to construct base cake, cutting
to size. As I had an outside corner piece, I covered two sides in white
chocolate modelling paste. I used gum paste to cover the top. Gum paste hardens
quickly and is a good medium to use for adding decorative finishes using
different techniques. I airbrushed the surface, paying attention to lighter and
darker sky areas as per the piece of the painting I was interpreting. For the
seagull, building and part of Halfpenny Bridge, I made off piece run outs on
cellophane paper. When dry, these were transferred to the piece and then
painted with edible food paints or edible lustres mixed with isopropyl alcohol. I then piped the outlines of the runouts in royal icing. When dry, I painted
the outlines and accented items in edible gold lustre. The final touch was
highlighting the sky and clouds which I did using a stipling technique using a
sponge and coloured/marbled royal icing.
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