Cake Decorating Tutorials  (How To's) Tortas Paso a Paso
Cake Decorating Tutorials (How To's) Tortas Paso a Paso
Старый 25.03.2013, 11:04
Arianka Arianka вне форума
Администратор
Регистрация: 05.03.2013
Сообщений: 698
По умолчанию МК торт 3Д курица -How to make an Easter chick cake
Огромная благодарность Автору Beth за Мастер-класс

Название: 1.jpg
Просмотров: 1

Размер: 157.5 Кб
Spring is finally on its way and Easter is just around the corner, so this leads me to think about all the cute baby animals that we will soon be seeing. To celebrate, I have created a round Easter chick, which is a lot of fun to make and look at. You can also make it as simple or as detailed as you like, depending on how much time you have.
Название: 2.jpg
Просмотров: 0

Размер: 188.4 Кб
This is what I used:
Cake batter, enough for a 7″ round sponge cake
Jam, buttercream and white chocolate ganache
Ball tin (I used a 6″ diameter ball tin)
Baking sheet
Baking parchment and trex/butter to line the tins
3 x drinking straws plus scissors to trim
Thin cake board, 1″ narrower than diameter of your cake
Knives for cutting cake and icing, plus a palette knife
Rolling pin and cornflour to dust work surface
Orange and yellow fondant icing, plus a small amount of white for the eyes
Small circle cutter and black edible pen for eyes
Optional extras: large circle cutter for wings, leaf cutters for details
Step 1:
Grease and line the two halves of the ball tin. I find that a strip around the edge and a cross through the centre is enough to release the edges and prevent the middle from sticking, but you may wish to add more strips, depending on the nature of your cake mix. Place the two tins in oven-proof supports (I used the large ring from the 6″ ball tin plus a small ring from a 4″ ball tin) and place on a baking sheet.
Название: 3.jpg
Просмотров: 1

Размер: 165.5 Кб
Step 2:
Fill the tins with cake batter, leaving at least several centimetres/an inch gap at the top. You want the cake to rise to the top of the tins but not overflow. Cook the two cakes as per your normal recipe, ensuring they are fully cooked throughout. Turn them out onto a cooling rack.
Название: 4.jpg
Просмотров: 1

Размер: 181.7 Кб
Step 3:
Once the two halves are cooled, remove the strips of baking parchment. Faint lines will have been created in the sponge but this won’t affect the overall round shape of your cake.
Название: 5.jpg
Просмотров: 1

Размер: 196.2 Кб
Step 4:
Using a bread knife or cake leveller, cut the flat surfaces of the two halves so that, when put together, they form a slightly squashed ball (this leaves room for filling in the middle). You may want to leave the cake like this but I prefer more filling so I also removed a thin section from the middle of each half. Using your bread knife, trim the curved top off one half so that it will sit flat on the cake board (you don’t want your cake to roll away!). You should now have four pieces of cake that do not quite fit together.
Название: 6.jpg
Просмотров: 0

Размер: 190.7 Кб
Название: 7.jpg
Просмотров: 1

Размер: 197.1 Кб
Step 5:
Taking the lower half of the ball (the one with the flat bottom), add jam and buttercream between the two pieces and sandwich together. To increase stability and prevent the weight of the top half from squashing the bottom half and distorting the ball, push three drinking straws into the cake, near the centre, and trim level with the cake. Add a small amount of buttercream and stick the thin cake board in place on top.
Название: 8.jpg
Просмотров: 0

Размер: 168.5 Кб
Название: 9.jpg
Просмотров: 0

Размер: 202.5 Кб
Step 6:
Add jam and buttercream to the second half of the cake and place on top of the first half, securing with a layer of buttercream. You now have a ball of cake. Place in the fridge for 30 minutes or so to firm up.
Название: 10.jpg
Просмотров: 1

Размер: 179.1 Кб
Step 7:
Crumb coat your ball. I started with a thin layer of buttercream to ensure that any gaps between layers were completely filled, then I covered the whole cake in ganache to hold everything in place. Place in the fridge again to set the ganache.
Название: 11.jpg
Просмотров: 1

Размер: 179.1 Кб
Step 8:
Wet your ganached ball cake using your preferred method (water/sugar syrup/thin buttercream). Roll out a large sheet of yellow fondant to a thin layer (2-3 mm). If your fondant is too thick, the weight will cause it to split at the top of the ball. Cover the ball with the fondant, straightening out the excess to prevent tears and creases.
Название: 12.jpg
Просмотров: 0

Размер: 158.6 Кб
Step 9:
Gently smooth the fondant with your hands, working it over the curved shape. Start at the top and work your way downwards, being careful not to over stretch the fondant as you cover the lower half. When the ball is completely covered and your hands reach the table, trim the excess fondant with a sharp knife. Leave a little extra fondant at the very bottom so that you can create a neat edge.
Название: 12.5.jpg
Просмотров: 1

Размер: 157.3 Кб
Step 10:
Using an icing smoother, gently smooth the surface, again working from top to bottom until you are happy with the result. Use your sharp knife to tuck in and trim any excess at the bottom to leave a clean edge.
Название: 13.jpg
Просмотров: 0

Размер: 164.3 Кб
Step 11:
If you are not happy with the finish at the bottom of the ball, don’t worry, I have a solution! Chicks are feathery so you can create a feathery edge to the bottom of the cake by rolling a thin sausage of yellow fondant. Using your little finger, make impressions in the suasage to resemble feathers and then wrap the strip around the base of your cake. This will hide any mistakes and help to stabilize the ball.
Название: 14.jpg
Просмотров: 0

Размер: 184.7 Кб
Step 12:
Using your knife, mark where you would like to place the face of the chick (I chose just above the half way mark). Roll out a thin sheet of white fondant and cut out two small circles for eyes. Stick these in place using a little water or sugar glue.
Название: 15.jpg
Просмотров: 0

Размер: 152.2 Кб
Step 13:
Using the same circle cutter, cut out a circle of yellow fondant and cut it in half. This will form the two eyelids. Soften and curve the edges with your fingers.
Название: 16.jpg
Просмотров: 1

Размер: 200.3 Кб
Step 14:
Using water or sugar glue, place the two yellow semi circles onto the eyes, moulding the edges to completely cover the edge of the white circle underneath.
Название: 17.jpg
Просмотров: 0

Размер: 148.1 Кб
Step 15:
Mould the beak. Start with a small ball of orange fondant (approximately 15 mm in diameter) and pinch it into an oval with a flat side. Then mould the curved side into a point. Use your sharp knife to mark the mouth and nostrils.
Название: 18.jpg
Просмотров: 1

Размер: 189.0 Кб
Step 16:
Make the wings. You can draw these free hand if you wish. Alternatively, use a large circle cutter to cut a circle of yellow fondant, then cut this in half with a sharp knife. Mould the edges with your fingers to create soft curves and press one corner inwards to create a curved end. Bend each semi circle slightly to create a curved wing shape, making sure that the two halves are mirror images of each other.
Название: 19.jpg
Просмотров: 1

Размер: 166.9 Кб
Название: 20.jpg
Просмотров: 0

Размер: 175.2 Кб
Название: 21.jpg
Просмотров: 1

Размер: 187.2 Кб
Step 17:
As before, secure the wings and beak in place, making sure that the wings are level and visible when the cake is viewed from the front.
Название: 22.jpg
Просмотров: 1

Размер: 161.7 Кб
Step 18:
To add extra interest to the chick’s face and to create the look of feathers, make a fringe using a simple leaf cutter. Soften the edges of the leaf shape with your fingers, then cut slits with your sharp knife. Repeat three times to create three feathers. You can also use this method to create tail feathers.
Название: 23.jpg
Просмотров: 1

Размер: 210.1 Кб
Step 19:
For the feet, roll two balls of orange fondant (approximately three times the size of the beak). Flatten the ball and cut off the curve from one side. Make two cuts into the curved side to create three toes. You can make all three toes the same size or, for a more realistic look, make the toe nearest the centre of the chick slightly larger than the other two.
Название: 24.jpg
Просмотров: 0

Размер: 201.5 Кб
Step 20:
Smooth the edges of the toes so that they are curved and pinch them into points so that they resemble small carrots. Use your knife to score creases for knuckles, and make small triangular indentations at the ends for nails.
Название: 25.jpg
Просмотров: 1

Размер: 189.7 Кб
Название: 26.jpg
Просмотров: 0

Размер: 173.8 Кб
Step 21:
Secure the fringe, feet and tail feathers in place using water or sugar glue. Bend some of the feathered edges of the fringe upwards to create texture and movement in the feathers.
Название: 27.jpg
Просмотров: 0

Размер: 158.2 Кб
Step 22:
Using the black edible pen, draw rings onto the eyes for pupils. I have also added two small flattened balls of yellow fondant for cheeks, and I have placed the chick on a board covered with green fondant and simple white blossoms with yellow sugar pearl centres.
Название: 28.jpg
Просмотров: 0

Размер: 157.5 Кб
Happy Easter and Happy Caking!
3d bizcocho, 3d bolo, 3d cake, 3d chicken cake tutorial, 3d dort, 3d kage, 3d kager, 3d kake, 3d kek, 3d pastel, 3d tarta, 3d torta, 3d torte, 3d torti, 3d torty, 3d κέικ, addım tort toyuq, addım-addım, addım-addım təlimat, adım, adım adım, adım adım yönergeler, adım pasta tavuk, arrautza, artesanatos passo a passo, askel askeleelta, ayam cake langkah demi langkah, bajd, bemutató, bolando bolos, bolo de frango, bolo de polo, bánh gà, bánh gà từng bước, cacen cyw iâr, cake cake manok hakbang-hakbang, cake chicken, cake chicken step by step, cake decorating, cake decorating techniques, cake pule hap pas hapi, carne de pui tort, chick cake tutorial, chicken, chicken.easter, chicken.easter、卵、ステップバイケーキ チキン、ケーキ鶏のステップ, chicken.easter,鸡蛋,蛋糕鸡蛋糕鸡一步 一步, chicken.easter,雞蛋,蛋糕雞蛋糕雞一步 一步, chicken.easter، انڈے، قدم کی طرف سے کیک چکن، کیک چکن قدم, confeitando bolos, creazione e decorazione torte, crustulam gallinaceo gradatim, csirke, csirke torta, cyw iâr cam cacen wrth gam, céim ar cearc císte ar chéim, céim ar chéim, císte sicín, decoracion de pasteles, decoración de tortas, decorada en fondant, decorare le torte, decorazioni, deko fondant, dekorace na dort, dekoracija, dekoracije, dekorasyon, dekorácie, egg, ei, eiers, etap pa etap, fender, fimo, flower paste, fondan, fondant, fondente, fondente di zucchero, fotopostup, foundant, frango, frango bolo passo a passo, gam wrth gam, gato, gato poul etap poul pa etap, gebak, glazuur, gradatim, gum pasta, gum paste, gumpaste, gâteau de poulet étape par étape, hakbang-hakbang, hand-made, handmade, hap pas hapi, hatua kwa hatua, how to, how to make an easter chick cake, how-to's, huevo, huhn, instrucţiuni, instrukcijas, instrukcje, itlog, jaja, jajca, jak na, kage dekoration, kage kylling, kage kylling trin for trin, kagedekoration, kaka kjúklingur, kaka kjúklingur skref fyrir skref, kake kylling, kake kylling trinnvis, kakebaking, kakku kana askel askeleelta, kakku kanaa, kana, kejk tiġieġ pass pass, kek ayam, kek ayam langkah demi langkah, keki kuku, keki kuku hatua kwa hatua, kiaušinis, kip, koek hoender, koek hoender stap vir stap, koláče kura, koláče kuře, kooki kana, korak, korak po korak, korak za korakom, korak za korakom navodila, korak-po-korak upute, koristeet ja koristelu, krok, krok po kroku, krok za krokem, krok za krokom, krok-za-krokem, kuchen huhn, kuchen huhn schritt für schritt, kue ayam, kuko kokido, kuko kokido paŝo post paŝo, kuracie tortu krok za krokom, kurczak, kurczak ciastko krok po kroku, kurča, kuře, kuřecí dort krok za krokem, kyckling, kylling, kūka vistas, kūkas vistas soli pa solim, langkah demi langkah, las instrucciones, las técnicas, le tecniche, les techniques, lukie, lépésről lépésre, manok, marshmallow, masa flexible, master-class, master-klasse, master-klasy, meistras klasės, metodikas, mish pule tortë, mistr třídy, modeling paste, modelling past, motivtorten, muna, návod, oeuf, olu, opplæringen, ou, oui, ovo, pamoka, pap, pas, pas a pas, pas cu pas, pas à pas, pas-cu-pas, pas-à-pas et modèles, paso, paso a paso, pass pass, passo, passo a passo, passo dopo passo, passo-a-passo, passo-passo le istruzioni, pasta de miel, pasta tavuk adım, pastel de pollo, pastel de pollo paso a paso, pastís de pollastre, pastís de pollastre pas a pas, paŝon post paŝo, piletina, piletina torta korak po korak, piščanec torta, placenta gallinaceo, pollo, pollo torta, pollo torta passo dopo passo, polo bolo paso a paso, postup na 3d torty, postupak za ukrasavanje, poulet, poulet gâteau, pui, pyragas vištiena, pyragas vištienos žingsnis po žingsnio, pâtisserie, samm-sammult, schmelzend, schritt für schritt, schritt für schritt anleitung, schritt-für-schritt, schritt-für-schritt-anleitungen, skref fyrir skref, soli pa solim, stap, stap vir stap, stap voor stap, stap-voor-stap, stap-voor-stap instructies, steg for steg, steg för steg, steg-för-steg, steg-för-steg-instruktion, step, step by step, step-by-lépésre, step-by-step, step-by-step instructions, sugarcraft, sugarpaste, suikerglazuur, sütemény csirke lépésről lépésre, taart kip, taart kip stap voor stap, tarta oilasko urratsez urrats, tarta oilaskoa, tavuk, technieken, techniken, techniki, techniky, technikák, techniques, tecnicas de decoracion, tecniche, tehnici, tehnike, teknikker, teknikler, telur, tips och trix, tiġieġ kejk, tojás, tort de pui pas cu pas, tort toyuq addım, torta piletina, torta piščanec korak za korakom, torte, torte decorate, torten dekorieren, torti, trin, trin for trin, trin-for-trin, trin-for-trin instruktioner, trinn, trinn for trinn, trinn-for-trinn-instruksjoner, trucs et questions sur la décoration de gateaux, trứng, tutorial, tutoriale, tutorias, tutorias/ideas para decorar los bizcochos, tutoriel, tutorijal, từng bước, tårta kyckling, tårta kyckling steg för steg, tårtbottnen, tårtor, tükk kanaliha samm-sammult, técnicas, ubh, ukrašavanje torti, uova, uputstvo za dekoraciju, urratsez urrats, vajcia, vejce, vezë, vištiena, wy, yai, yumurta, ze, zuckermasse, ขั้นตอนโดยขั้นตอ �, ຂັ້ນຕອນທີໂດຍຂັ້ນ �ອນ, ຂັ້ນຕອນໄກ່ cake ໂດຍຂັ້ນຕອນ, ઇંડા, ઉત્તરોત્તર, કેક ચિકન પગલું, કેક ચિકન પગલું દ્વારા, ಕೇಕ್ ಚಿಕನ್ ಹಂತದ, ಮೊಟ್ಟೆ, ಹಂತ ಕೇಕ್ ಚಿಕನ್, ಹಂತ ಹಂತವಾಗಿ, सजा केक, ट्यूटोरियल मास्टर वर्ग, अंडे, केक चिकन कदम, केक चिकन कदम से, कदम, कदम से कदम, कदम दर कदम निर्देश, तकनीक, পিষ্টক মুরগির মাংস, ডিম, ধাপে ধাপে, মুরগির ধাপে ধাপে পিষ্টক, படிப்படியாக, படிப்படியாக கேக் கோழி, கேக் கோழி படி, முட்டை, స్టెప్ బై స్టెప్, అడుగు ద్వారా కేక్ చికెన్, కేక్ చికెన్ దశల, గుడ్డు, เค้กขั้นตอนไก่ตา �ขั้นตอน, ไก่เค้ก, ไข่, ໄກ່ cake, ໄຂ່, ნამცხვარ? ქათმ?ს, ნამცხვარ? ქათმ?ს ეტაპობრ?ვად, ეტაპობრ?ვად, კვერცხ?, ägg, æg, étape, étape par étape les instructions, öğretici, 一步一步來, 一步一步来, žingsnis, žingsnis po žingsnio, 宗師級教程,一步,一步一步的指示 � � � �技術,udžbenik, 宗師級教程,一步,一步一步的指示 � �技術,udžbenik, 少しずつ, 裝飾蛋糕, 계란 단계로 케이크 닭, 단계적으로, 만들기 제작 과정, 케이크 닭 단계, κοτόπουλο, κοτόπουλο κέικ βήμα προς βήμα, κέικ κοτόπουλο, βήμα, βήμα προς βήμα, βήμα προς βήμα οδηγίες, οδηγίες βήμα βήμα, αυγά, παντεσπάνι art, τεχνικές, φροντιστήριο, декорация на торти стъпка по стъпка, инструкция, корак по корак, как сделать, крок за кроком, крок за крокам, куриный пирог шаг за шагом, курица, курка, курячий пиріг крок за кроком, курыны пірог крок за крокам, курыца, от днес за днес, пиле, пилетина колач корак по корак, покроково, пошагово, пошаговые фотки, пакрокава, птенец, миниатюра, мк, мк торт 3д курица, мк торт курица, майстор-класа урок, майстар-клас, майстер-клас, майстер-класи, маршмеллоу, мастика, мастер-класс, зд торт, зд торта, ручной работы, ручная работа, украшение тортов, сахарная мастика, уроки прикрашання, стъпка, стъпка по стъпка, стъпка по стъпка инструкции, яйкі, яйца, яйце, яйця, торт курица, торт курка, торт курыца, торта пиле, торта пиле стъпка по стъпка, торта пилетина, торта пилешко, торта пилешко чекор по чекор, торта стъпка по стъпка, техники, техника, техніка, туториал, туторіал, тэхніка, цхицкен.еастер, чекор по чекор, шаг за шагом, інструкцыя, інструкція, ?а?е, ?а?це, עוגת עוף, ביצה, ?שיקקענ.עאַס?ער, יי, צעד אחר צעד, צעד אחר צעד עוף עוגה, שרי? דורך שרי?, ש?יקל הינדל, ש?יקל הינדל שרי? דורך שרי?, قدم بہ قد



©2022 Lovely Tutorials
Content Relevant URLs by vBSEO