Thursday, April 17, 2014

Autumn Carpenter sweet bird & more tutorials - all using one cutter set

Today's wonderful vast array of tutorials that all use the flutter friends cutter set come from my friend Autumn Carpenter. At Kiwicakes we sell a huge range of tools specifically designed and manufactured by Autumn, including her flutter friends cutter set.



Blue and Yellow Sweet Bird Cookies

Tools and Ingredients
sugar cookie dough
scalloped cookie cutter
light yellow rolled fondant
light blue rolled fondant
piping gel
pretty edible image sugar sheets
small teardrop cutter
pastry brush
baroque texture sheet

Cut and bake cookies. 
Roll fondant to desired thickness and cut using same cutter used to make cookies. 
Brush cookie with piping gel and lay fondant piece on top. 
Roll either colour of fondant thin and brush lightly with piping gel or water. 
Lay edible image over gel or water. Use bird cutter to cut fondant, brush with piping gel and attach to center of cookie. Roll both colours of fondant very thin, lay texture sheet down and roll over sheet pin rolling pin. 
Use small teardrop shaped cutter to cut wings for bird and apply to bird with piping gel.

Fluttering Friends Cupcakes

Tools and Ingredients
Autumn Carpenter's Mini Accent Cutter Set
Gum paste or rolled fondant in the following colours:
Blue
Light pink
White
Brown
Orange
Red
Piping gel
Sharp paring knife or flexible poly blade
Frosting sheets
Pastry brush
Pastry bag
Buttercream icing

Roll gum paste or fondant very thin. If using a pasta machine, thin to a #3. Cut pieces and allow to harden overnight.

Bird: Cut bird from blue gum paste or fondant. Cut a small piece of frosting sheet, remove backing and brush a thin layer of piping gel on the back of the sheet. 
Adhere sheet to a small piece of gum paste or fondant and gently press the sheet to the gum paste or fondant. Use largest tear drop shaped accent cutter to cut the bird a wing then attach to bird with piping gel. 
Cut the beak from light pink gum paste or fondant and attach with piping gel. Dot piping gel on the left of the beak and add a black non-pareil for the eye.

Ladybug: Brush the back of a frosting sheet with a thin layer of piping gel and gently adhere to a piece of white gum paste or fondant. 
Use ladybug cutter to cut the frosting sheet and also a piece of red gum paste or fondant. Use poly blade to cut the head from both pieces then attach the red head to the frosting sheet body using piping gel. Use the two smallest circles accent cutters to cut spots and adhere to body using piping gel. Place two piping gel dots on the tip of the head and place two black non-pareils on top for the eyes.

Owl: Cut owl from blue gum paste or fondant. Cut a small piece of frosting sheet, remove backing and brush a thin layer of piping gel on the back of the sheet. Adhere sheet to a small piece of gum paste or fondant and gently press the sheet to the gum paste or fondant. 
Use largest football shaped accent cutter to cut the wings then attach to bird with piping gel. Cut two eyes from white gum paste or fondant using the medium size circle accent cutter, two pupils from brown gum paste or fondant using the smallest circle cutter, and a beak from orange gum paste or fondant using the smallest triangle shape. Attach all pieces using piping gel.

Butterfly: Brush the back of a frosting sheet with a thin layer of piping gel and gently adhere to a piece of white gum paste or fondant. Use butterfly cutter to cut the frosting sheet. Roll a piece of blue gum paste or fondant in to a ball and another piece in to an inch long rope. Use paring knife to make marks in the rope. Attach rope (for the body) and ball (for the head) to the butterfly using piping gel. 
Attach black non-pareils with piping gel for the eyes. 
Cut dots from the smallest two circle cutters out of blue gum paste or fondant and attach to the butterflies wings.

Using a pastry bag fitted with the 1M tip, pipe buttercream icing on top of cupcake. Place hardened pieces on top of piped icing.

Love Birds Cookies

Tools and Ingredients
roll-out cookie dough
heart cutter
black rolled fondant
white rolled fondant
red rolled fondant
mini heart cutter
heart sprinkles
fine tip paint brush
black food colouring
piping gel

Roll rolled fondant to desired thickness and attach to top of cookies with piping gel. 
Use watered (with vodka not water) down black colouring to paint vines on heart cookies then attach small hearts with piping gel. Attach birds heart with piping gel.


Love Birds Cupcakes

Tools and Ingredients
cupcake wrappers
white gumpaste
black gumpaste
mini heart cutter
buttercream icing
1M decorating tip
piping gel

A day prior to decorating, roll gumpaste very thin and cut birds and hearts; allow to dry overnight. 
Assemble cupcake wrappers and drop cupcakes into wrappers. Use pastry bag fitted with tip 1M and pipe buttercream icing onto cupcake. Attach hearts to birds using piping gel and insert bird into piped buttercream icing.


Lydias Sweet Birdie Cake

Tools and Ingredients
9" x 13" cake
white cake drum or board
pink rolled fondant
light pink rolled fondant
lavendar rolled fondant
lime green rolled fondant
white rolled fondant
floral texture mat
rectangular cookie cutters
fluted rectangular cookie cutters
frill gumpaste cutters
piping gel
royal icing
lavender food colouring
parchment bags
letter press and cutter
number press and cutter

Roll light pink fondant to desired thickness. Lay texture mat over fondant and roll with heavy pressure. 
Brush cake with piping gel and apply fondant to cake. Pipe a small star tip boarder around bottom edge of cake. 
Roll lavender fondant thin and use bird cutie cutter to cut birds. Use the largest teardrop cutter to cut the bird's tail feathers. Use the largest football cutter to cut the bird's wing. Apply to cake using piping gel. Attach non-pareil eye. Cut rectangular pieces of fondant in desired colors using the letter and number cutters. Imprint the letters and number in to the fondant then fill recessed area with run sugar icing. Use frill cutters to cut pieces larger than rectangular pieces then attach dried letters and number to the plain pieces and attach to cake using piping gel.



Sweet Birdie Cake

Tools and Ingredients
6" and 8" two-layer cake
light pink rolled fondant
brown rolled fondant
light green rolled fondant
light blue rolled fondant
hot pink rolled fondant
small flower plunger cutter
clay extruder
feather texture sheet
flower former
piping gel
sharp paring knife
black non-pareils
flexible poly blade
light pink buttercream or royal icing

Roll light blue fondant very thin. Use bird cutter to cut fondant and lay aside to dry. 
Use pattern sheet to roll over fondant and cut bird wings using largest teardrop cutter from acccent set. 
Roll smallest feather texture sheet over fondant and cut smallest feathers. Use the same cutter to cut deeper into the feather leaving about 3/4" left. Use paring knife to cut edges of feather and pulling some of the fondant out. 
Gently move fondant feather to flower former and curl. 
Allow bird pieces to dry overnight until hardened. 
Roll light pink fondant to desired thickness and cover both cakes. 
Prepare cakes for stacking and place on stand or board. 
Pipe small bead border around base of both cakes. 
Extrude brown fondant from clay extruder to make branches and apply to cakes using piping gel. 
Roll light green fondant thin and cut leaves; detail leaves using flexible poly blade. Attach to branches with piping gel. 
Roll hot pink fondant thin and use small plunger cutter to make flowers and apply to cake using piping gel. Use piping gel to add feather, beak and eye to bird. Brush the back of bird with piping gel and attach to cake. Using icing, attach feathers behind the bird's tail.


Ladybug cookies

Tools and Ingredients
Gum paste or rolled fondant in the following colours:
Red
Black
Piping gel
Sharp paring knife or flexible poly blade
2 ½" fluted round baked sugar cookies
Grass tip
Green buttercream icing
Pastry bag

Roll gum paste or fondant very thin. If using a pasta machine, thin to a #3. Cut ladybugs out of both red and black gum paste or fondant. 
Use poly blade to cut between the head and body of both red and black pieces. Attach the black head to the red body using piping gel. 
Use the smallest circle accent cutter to cut black dots and attach to ladybug with piping gel. Place two dots of piping gel on the head and place white non-pareils for the eyes. Allow all pieces to harden overnite.

Using a pastry bag fitted with the grass tip, pipe grass on top of cookie. Be sure to make the grass a little thicker in the center. Slide hardened ladybug into the center of the cookie. If needed, pipe more grass in the back of the ladybug for support.

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