Welcome back! Or if you’re new, welcome to my blog where I write about my weekly cake decorating class, which will actually last a year. So, take a seat, (grab a cuppa first) and enjoy!
This week we made our embossers. For our project, we had to emboss the side of our cakes. And I will show you how we did it!
Pick a picture. Any picture. Well, you know, any picture that’s relevant to your design. The cake that I’m doing for these posts is a Very Hungry Caterpillar cake. So obviously (well, not really obvious) I picked a few illustrations from the book. Print and then cut them out. Make sure they’re the right size by holding them next to your cake and ensuring a 1cm leeway top and bottom.
Have your royal icing ready. Adding gum tragacanth to it will toughen it up pretty well, so when you use your embosser, the royal icing won’t just fall off your acrylic. You don’t need much gum trag, a pinch will do. Use royal icing at soft peak.
Funnily enough, my dad was cooking something which required gum arabic in it’s natural form. He ended up bringing gum tragacanth instead. They’re both pretty similar. And this is what it looked like! Its like tiny little rocks. When you fry them, they bubble up huge, a bit like when you fry raisins(yes, fry raisins) and they swell up. Cool, huh!
Have your royal icing in a piping bag with a #1.5 tip. Stick your templates on one side of a piece of acrylic with some masking tape. I couldn’t find ours, so I just used sellotape.
Pipe along the outline of the of your picture and leave to dry. It will dry pretty fast, especially with the gum trag added to it.
And there’s your embosser! That’s all for this week. We did also learn how to properly colour up a large amount of sugarpaste but I kept this cake white, so I’ll do a separate post on that.
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