Saturday, January 18, 2014

Feather cakes - "How to" tutorials

This lovely tutorial comes to us from my friend Autumn Carpenter (the loveliest lady I met in the USA in 2012). You can find both of Autumn designs for the feather cutters and impression mats in the Kiwicakes catalogue here. This tutorial is reprinted with express permission from Autumn Carpenter.



Feathers and Drapes Cake
Tools and Ingredients:
Autumn Carpenter's Feather Cutter Set
Autumn Carpenter's Feather Texture Mats
White gum paste
Pink rolled fondant
Rolling pin
Pastry roller
Sharp paring knife
Powdered sugar for dusting
Non-stick cooking spray
Silk white dusting powder
Pearl dusting powder
Pink petal dusting powder
Food grade mop brush
Food grade straight paint brush
Piping gel
Royal or buttercream icing


Roll gum paste very thin. If using a pasta machine, thin to a #4. Lay gum paste down on a powdered sugar dusted surface or mat. Lay lightly sprayed texture mat on top of fondant and using even pressure, roll pin over mat. Use cutter to cut the textured piece. Use paring knife to fray ends of feather, gently pulling and removing some of the pieces. This helps give the feathers a more natural look. Allow feathers to dry overnight.

Using straight paint brush, highlight edges of feathers with pink petal dust. Use mop brush to dust entire feather with silk white dusting powder to blend pink petal dust. Mark cake for drapes and determine length and width needed. Using a 50/50 paste (half gum paste and half fondant) rolled very thin, create drapes. Dust with pearl dusting powder and attach to cake using piping gel. Use icing to attach feathers to cake. Make faux fabric roses using pink rolled fondant in desired sizes and attach to cake using icing or piping gel.


Feather Cupcakes
Tools and Ingredients:
Autumn Carpenter's Feather Cutter Set
Autumn Carpenter's Feather Texture Mats
White gum paste
Rolling pin
Sharp paring knife
Powdered sugar for dusting
Non-stick cooking spray
Small bowls or mini ball pan
Silk white dusting powder
Pink petal dusting powder
Food grade mop brush
Food grade straight paint brush
Buttercream icing
Tip 1M

Roll gum paste very thin. If using a pasta machine, thin to a #4. Lay gum paste down on a powdered sugar dusted surface or mat. 

Lay lightly sprayed texture mat on top of fondant and using even pressure, roll pin over mat. Use cutter to cut the textured piece. Use paring knife to fray ends of feather, gently pulling and removing some of the pieces. This helps give the feathers a more natural look. 
Allow feathers to dry overnight over the backside of small bowls or a mini ball pan so the gum paste dries in a cupped form.

Using straight paint brush, highlight edges of feathers with pink petal dust. Use mob brush to dust entire feather with silk white dusting powder to blend pink petal dust.
Using a pastry bag fitted with tip 1M, pipe icing on top of cupcake. Nestle feather on top of damp icing.

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