ACD+ James Rosselle Project Luxe Leaves & Fancy Flourishes


Carie McGhie shows that simple tools can have multiple uses in our James Rosselle Project special feature. Re-purposing a simple poppy cutter from the James Rosselle product range, Carie creates a range of unique appliques for her stunning cake.

Photographer Credit: Karla Smith Photography

Luxe Leaves

List of Equipment Used:

  • Fondarific Gum Paste by James Rosselle
  • California Poppy Leaf Cutter by James Rosselle
  • California Poppy Leaf Veiner by James Rosselle
  • Small Rolling Pin
  • Foam Flower Pad
  • Medium Ball Tool
  • Mini Fondant Wheel
  • Bumpy Foam
  • Edible Gold Metallic Dust
  • Everclear
  • Small Paint Brushes
  • Gum Glue

  1. Roll out gum paste till thin and cut a leaf shape using the California Poppy Leaf Cutter by James Rosselle

Carie Notes: I rolled the gum paste to a 4 using a KitchenAid Pasta Attachment.

2. Place the leaf on a flower foam pad and thin the edges with a medium ball tool.

3. Impress the leaf using the California Poppy Leaf Veiner by James Rosselle. Be sure to line up the top and bottom of the leaf with the center vein on the veiner.

Carie Notes: Dust the veiner with a little corn starch to prevent sticking.

4. Use the tip of the California Poppy Cutter by James Rosselle to make deeper notches between the top three points.

Carie Notes: Use only part of a cutter to create unique decorations. The side of the California Poppy Leaf Cutter was used to cut the gold band for the bottom of the top tier and the California Poppy Petal Veiner was used as an impression mat to create the texture.

5. Using a Mini Fondant Cutter, slice the leaf from below the second point to the center vein line.

6. Repeat on the other side.

7. Use the leaf that is created and discard the other two pieces.

8. Place leaves in a bumpy foam square to create movement and allow them to dry.

9. Mix edible Gold Metallic paint with Everclear and paint the front and back of each leaf. Allow the paint to dry.

Fancy Flourishes

List of Equipment Used:

  • Fondarific Gum Paste by James Rosselle
  • California Poppy Leaf Cutter by James Rosselle
  • California Poppy Petal Veiner by James Rosselle
  • 3.5” Circle Cutter
  • Small Rolling Pin
  • Edible Gold Metallic Dust
  • Everclear
  • Small Paint Brushes
  • Gum Glue

  1. Roll out gum paste till thin and cut a leaf shape using the California Poppy Leaf Cutter by James Rosselle

Carie Notes: I rolled the gum paste to a 4 using a KitchenAid Pasta Attachment.

  1. Using a 3.5” circle cutter, cut the leaf by rolling the cutter from the top point of the leaf to the inside of the bottom point. Repeat for the other side and discard the center piece.

4. Impress the leaf to create texture using the California Poppy Petal Veiner by James Rosselle.

Carie Notes: Dust the veiner with a little corn starch to prevent sticking.

5. Mix edible Gold Metallic paint with Everclear and paint the front of each leaf. Allow the paint to dry.

6. Attach leaves to the cake with gum glue while the gum paste is still soft.

 

Carie McGhie, owner of ganache fine cakes in Reno, Nevada, discovered her love of creating one of a kind cakes as art pieces in the fall of 2015. Looking for a creative outlet after being diagnosed with an auto-immune disorder, Carie found caking not only fun, but also therapeutic. Since discovering her new passion she has studied under cake artists such as Ron Ben-Israel, Nicholas Lodge, Anne Heap, Jorg Amsler, Kaysie Lackey, Mike McCarey, Dot Klerck, Alan Dunn, Mayen Orido and Sharon Wee. She loves making art out of sugar, like intricate sugar flowers as well as gravity defying 3-D creations!  She loves the creativity and the challenge. It is something she can do at her own pace, work around her health limitations, and express her creative side. She takes pride in caking other’s dreams come true.

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