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MODELLING 78 WEDDING CAKES 282

Basic ngures 80 CELEBRATION CAKES 342 Characters 82 Aninlals 84 CAKE OASIZS 384 Ae ees sorte s 86 I.inin g c'a ke tllts ' 38 6 Bac kgrotlntts B8

.' Basl(' ea ke reclpes 388 BATEAUX 90 Teltlplates 3.'98

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CHRISTMAS CAKES 230

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Garrott frills

Mark a 1t!1e on tbe txke wilt're Cuttnkl a frtllwjth a gN rtlfrl!l mth the paste clckv lo îhe eclgt of lhe frlD w21 ke attached Rou oul cuttrr Alternatlvrly ux h nlllt'd ele txe . frïll wlth atxxklall sllck. lug:rlmsle on a NMIM ltghlty culterand eulou$1heeentre wtth Hokl11x sUc# wI'IIone hand and

dusterl wstb mmoaur teorwllamhl a plzun eufter press lo tlywlth thefarenngerof

the other. turnlng tjle frtll as you go. 1 *1 d I I * e

Cxlt thfutkgh lhefz411 to make ong Tuek the cut enda under sllghlly to You eottld 1:1% asknallsnau lrad or

longatrlp and turrl1 ov,rr. Bnlsh a neatt'rland easr outlhr frtll wjth flne e akmg the tne e* . or utue %K'r or egg whltea10% the tlve twktall stick.ousl the frtlled attach srnall1c1* fkmrers wttlSrqyai Rate . lAtM:h totb harlds arxl edge wlth cololtr.For 1y= 1 fr> kmg vtrOB a quaung wbxltyn tbr pyessgently onto the zavked lme. upply tjle ixlttont1)..r H t. XR e* foru autc)tt'd Iœk. Broderie anglaise

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Watt the I-ttern ento rxm.sejuk Cutout tbr holeswlth a numtvr2 Rrx arourk thehœ swlth a)yal

tetng N r.nui- M rthe X 3g+ ngtutœ. ofmG dkeeuy k> . um g/ Mvmhv 0 œ l rm e œ and mark tbe R* cn tbtcake. ere O kolo MG tuke.Neaten theo X1e ro rxuna ortbeNttem wtœ a pm. a nwdelu tced > wlm a e e œruc

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Lrsework is the baslc plplng technique, wlth the most popular llnewofk belng tl3e edgrng or obltllning of shell. bulb and scroll borders.Overpiping on top of an exlgting Elne wlll make me outline more prominent. Flalf-qll the bag w1th soft.peak royal iong and hold the bag wlth your index fhnger ttnderneath lo supporl rt arid your thumb on top. keeplng lhe bag closed and applying pressure Use the index finger ofyour olher hand to steady !he ttabe. Touch the t1p of the tube on the surface and. as soon as wu feel the long atlached slowly pull away

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Zlgzag Bulb (7 selapo

b1o ;ï1n g ll:e tx;jlata tRn cua;je tlnll:g ilold t::e bxnq:1t11Ay3' :II5J0t' wv4tllthkt' IloIdIn g îllt'lx1: ..î :1 ')(; :lIlq@t' ptIx' eonstant prt=ure Isrkd >4tb tbrtutm tulxllpstill.vvc l11r uurfatv Atltvze .1 t'tlnxxl'C'h'l.lllt' tlslllqt'tlrlslkiTlt

txcltitm ttlc surfacc p.llm a zl% lvltl1tl'cllpressvlrr to forlll a cirtl'e of cvt'rl lIrvssllrt' I..tt'lctl'.t t'ltt' n'Pwbtsr'r line. Work from sklc to slde rruaklng lcmg. Rtlhclwcthe ercssurr and îlzk.r anW rcrllt'nv tbcI11* %s4tb .'klxlck

th c zllqnnf&v1d ez'tn ttlc Nyrntrr. @F gcnIlj'.If s$ykt1l re c:nt4ar.t(It14'l1 Mk%tr(I Trllltllklt t() IIt'111 llrl-k4'I1Iil d cn:q3 V/lt/1a d a n1p rqàtnthhr!1Rh ;>ra k fo rmI1)g. t 4 % % 1 % : . A ' '

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snall trall Teardrop Line

Hokltbetcg ata * ' angle.Jt1st Hokl Ihe tmgal a* 'angle.Ju&l Hold Lhe 1< at a G1 alagle.Jubt t- hlrlg le tu* (m the stufaee. touclt- the tu* on thesurfat'r. touchlrvlthe lulx o!zlI1t'stlrfatr.

* a i)ttlbofTemg.tim ea,e o/ Make a tnlm ofIdng.then eax Kueeze wtth r$tll pressurealtd the prewsure akjrvays to sxqkea ofrlhepreuure slclewaysto make slmvly pullaway.Forzdpz.ags plm taQ,Blfkl fl:e next teardrop twer the a tall. sllort tllles.relc.lsilAg tllt'(lrl'akstln' tatluftbe prrdousone. and 1*1r1g effrkt Lldeend ofcat'h liqe O W 0 r4 i n g w k th rq ? , k lc I n g

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Hœ the ixtg as a 45'an#e.Usirtg U*ng a ave tutm.11@1d tlle Use llnall orlarge >lar tulx's. llold cor- tpr- .o dually retate kugala 45' angle. Apply r:= pres. tbebag uprlght. squeeze otltlbe 1he lxag acr- tbelclng surfat'e lo sure to the < and pllxlhorœonlnl Idng and then RulltIp into a Ixlijvt.

crtatc a eoq effM . llntx spatxxl a ltttlc aNrt. PlN vcr. 'I'ht'srcan be pimxl in a lxhrdcror tlcalllnol alternately m'rr the wn. tlxd to dxstra klr;sr itrril tIn 1br fogtzwdng tl:eyntlt'nlshtm'n. 1(q>or Mde ofllle ttake

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G scroll A lternating shells Rosette

blold tbe bapata R09 angIeand Klake a bulb tllen svxxsythe lube TLtxrs forrosettes llabv nnertnden.

pirpla b ull' z' P t lP h i,111 crlrIh!Ie d o wvzio ifhr stIrfa cv' t( I)lwakt'a tatl' 1;11<hrts lllkllzstau'ttllprs i!o1t! illr1,ug

prtasure xNvl:t yxhu rkvrlst Ith111a k e kklhglb nj 11 sKg)1ltj' :5Ixr e1otlïcrs1kHl a1n1o sttly)rlg h(ttthd stxltxrzc I114vk'1I1g a'(L' lrqlcfv a(c (exîurc altira(v rh r sljprit!y li-'t'rl1T:1l1tIId'n rst aT4($Jtlsi Illt'ix1g iT1a circakk:rTlltltldtl,IkT:1,11n . tulx up anddown whllereleasln h$ totlt'ltikzg.brtllthlng tMc t.kiItIp to llle izig slkglltly.To nnlsil lyrtlïqlllrttllàc Ihc pressurvAITI lhc bag. sarrle Ilne contlntlr îo $he rlgill. lo1Necrntreand p1111off

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Shell border Flour-de-lys S soroll

Hold the *zg:at a45' arqpe aFyl lN pe a central rlongllled shrll then llold 15ebag aîa 90 iknqlt'and pqr

z:ltle:sçe to rnumc a khoIb.Fùrçltlctrtg ;hI/yr a taar%'1a:sltt'E ()t1 $11e lcft u t)lII13.e%làpIy ykïtlrr IlrtMh.hklre &k'1llIt'

t11e1)reqvstlrr. = 'ptlyrtvltyr dcnxqa % Il*TIg l)1e t;l11lo tl1rwlnzt' ry3IIlt llgltillilm tllt bl< ulhaI1d çlcpAql10

tq:&qlrtl> tl&e su rf:;lr$o fo rllt t1:r tall. 1t> tlbc nrht>lte$l. I5Ix'il4'11rk4 AI >lIrII It1ilkt'!11c 1>rqi11l1I11Ilgortllt'sl'rrlll

34a k e t?:r n estl styr; cn/t'rl11elzd1 of frtlnn Lhr rlN21l b rllrllg l1Lt'k.kt1 lt; Ylrlt'kkslllg tlle )1rteutlT%'. I11rA1 ô'4l11r

theprevous to fonn a kxhrdt'r. thr same Ixllnt. wvistantl-clix'kwire then rltxkwlsk' fle s 1G p I ,1In Q 5 5

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Matenals RaSes are perenaalfavountes especlally for wedding cakes The '' ' . ' '' ' . rose is made arotlnd a centralsolld cone wltl3 the petals adcled ' ' 1 ' 1 i

n overlapppng Iayers. Invest ln many dlfferentsizes ot cutters for ' ' ' : petals and Ieaves Even lf you are maklng whlte roses tlnt or

dtlstthem wlth a hlct of colocr to glve dopth and character Equipment

Cone

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LulaKr. 151i1k c It no IoIIgc rItllln tl1e Illak1ng sllrt' th a1îh eh rqAk cçx's ;Illçl li11 v1k411RIyrlal f111sl &K'lu'I1

arrzall rçtpe yxq a1çalttcr Isr;d hra allr r 111rat1stto th c ttp 15 r$4'11 1b c hx1sc rx3I11plrle k'flr kvllltt 1'1,%4h tlh4' I

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theernd. dry mxrnlght.

First and second layers

lk* xt xrne txG lred 0c11%v pasle 1'4= the lxltrth tm a pad and soaen Moislen eentnd p4lM t1f 1:1.d'I

thfnly aod cut tmtfourrxr1alx with the eck,seswItIIthe rovlnrk'd end ofa lhcrvlal. d plklm'il;mE l .1 tbe- llerr- ;G eutter. ktrgreelstlck.Rprklrtg halfoq the dntxlt'o ' k'allnc at lt'llsl !11141 lxœe and halftm ihe Ixld rk>rxx fd0 (1/* Iocb) Ille Ix'l1,lltlxw $t' tII)

' tlx yetals, simplj'sulc.n thc edges. ofthe cone. ''

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flavoured genolse cake base. + but any sponge orrn01st rlch

chocolate cake could be used Instead. The chocolate ganache Is also flavoured

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