Огромная благодарность Автору за МК



Method
1 Roughly combine pork pie mix from equal proportions of pink meat mix and foundation colour mix 1. Roll it out to a thickness of about 1-1.5cm.
2 Cut out a circle of clay and
release from the cutter.
3 Add a layer of translucent clay to simulate the jelly around the meat in the centre of the pork pie.
4 With the same-sized cutter, cut two circles of thinly rolled pastry.
5 From the same rolled sheet of clay, cut a strip the width of your cylinder.
6 Wrap the pastry around the outside of the cylinder like a pie crust, and cut and join together carefully.
7 Nip the edges of the pie crust all the way round at the top and bottom to help join the sections.
8 Using a curve-ended tool, indent just inside the edge all the way round.
9 Make a hole in the centre of your pie using the end of a cake icing nozzle.
10 Using a dental tool,
mark the edge of the pie in the same way as you have for the tarts.
11 Cut out a section from
the pork pie or even in half to reveal the centre of the pie.
12 Paint the top and sides of the pie using a dear-coloured glaze.

Огромная благодарность Автору за Мастер-класс





Gala pork pies

Method
1 Gala pork pies have an egg in the middle. To make the egg, form a narrow cylinder of
yellow clay and wrap in a sheet of white.
2 Make sure the white joins reasonably neatly otherwise your egg will be a slightly strange shape.
3 Make a square of the pink meat mix and, using a cutter, cut out a circle from the middle of it.
4 and 5 Insert the egg cane through the hole in the middle of the meat square.
6 Squeeze the sides of the square to enclose the space between the meat mix and the egg and to form a cuboid (a lengthened cube). Cut off any excess cane.
7 Pressing gently, add a little translucent to the top of the pink meat mix to simulate the pork pie jelly.
8 Wrap with a further very thin layer of translucent.
9 Add a layer of clay pastry mix, doubling the thickness for the top crust of the gala pork pie.
10 Use opposite fingers and thumbs to 'persuade' the pork pie into shape.
11 Lengthen the cane further until it reaches the scale you require. For 1/12 scale, this should measure approximately 1-1.25cm from top to bottom.
12 Cut the cane through the middle to reveal the face of the pie. Cut into 2-2.5cm
13 Cut a square of pastry mix to enclose one end of the pork pie.
14 Draw a curve-ended tool around the top inner edge of the pork pie to form an indentation.
15 Mark the edges of the pie with the dental tool using the same technique as with the first pork pie. Remember
not to mark the front which is the cut edge.
16 Cut a couple of slices of pie and display them in front to show off the inside.
17 After hardening in the oven, glaze the top, sides and back, not forgetting the edges of the slices.