ACD+ James Rosselle Project: Rustic Romance


Jennifer Riley re-imagines the simple parrot tulip cutter in her Rustic Romance cake design. Re-purposing this simple tool to create unimaginable effects. Learn how to create her signature decorations in the step-by-step tutorial.

Rustic Romance

Components:

  • Fondraffic Gum Paste – James Rosselle
  • Fondarific Buttercream Fondant – Wedding White
  • Parrot Tulip Petal Veiner  – James Rosselle
  • Stainless Steel Amarylis Cutter – James Rosselle
  • Sugarflair Grape Gel Paste
  • Sugarflair Dusty Pink Gel Paste
  • Sugarflair Fuchsia Pink Blossom Tint (for decorative use only)
  • Wilton Green Moss Gel Paste
  • Paint Brush
  • Pizza cutter
  • Foam mat
  • Ball tool

Leaf Tutorial

Step 1 – Start with a small piece of Fondariffic Buttercream Fondant. Colour the fondant with the Wilton Green Moss gel paste until the mixture is dark green. Run the fondant through a pasta roller on setting 6.  Place the rolled out fondant on a flat surface and use the large Amarylis cutter, press down firmly. 

Step 2 – Place the cut petal into the Parrot Tulip Petal Veiner and press down gently. Remove from the veiner. 

Step 3 – Using your fingers, gently pinch the ends of the petal together and bend into a semi-circle.  Softly squeeze and lift the sides to give a more realistic look.

Step 4 – Place aside to let firm for 15mins. Once semi firm, use a dry paint brush to dust the petal with Sugarflair Fushia Pink Blossom Tint for extra texture.

Step 5 – Using a small paint brush, apply a small amount of water to the back of the petal and place onto the cake.

Border Tutorial

Step 1 – Start with a small piece of Fondariffic Buttercream Fondant. Colour the fondant with the Sugarflair Dusty Pink Gel Paste. Run the fondant through a pasta roller on setting 6. Using the small Amarylis cutter, press down firmly.

Step 2 – Place the cut petal into the Parrot Tulip Petal Veiner and press down gently. Remove from the veiner. 

Step 3 – Using the middle of the petal as a guide, gently roll up each side individually until they meet in the middle. Using a small paint brush add a touch of water in between to allow the sides to stick together.

Step 4 – Place aside to let firm for 15 mins. Once semi firm use a small paint brush to apply a small amount of water to the back and place onto the cake.

Photography by Mike Johnston Photography

 

CAKE! is owned and operated by Jennifer Riley in Thunder Bay, Ontario, Canada. Circumstance forced Jennifer to change careers and as a result she discovered her passion for baking, sculpting and design. Jennifer opened her doors in 2013 and has since been featured in blogs and magazines, Featured on topteny.com as one of the Top Ten Cake Artists in the World, Jennifer has set herself apart with her technical style and whimsical designs as a world class contender in the International cake scene. 

 

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