Brochure for Texturing Cake Surfaces Workshop

Gary Chapman

Cakes Type to enter text

Workshops & Demos Texturing Cake Surfaces

TEXTURING CAKE SURFACES

This course is designed to look at a range of ways in which you can texture the surface of the cake rather than just applying a simple coat of sugarpaste in one colour. It is meant to be inspirational and hopefully will provide a range of ideas to encourage experimentation and innovation.

It is so easy just to cover a cake with sugarpaste in a pre-packed colour such as white or ivory or any of the other magnificent colours now available. But there are dozens of interesting ways to texture the surface of the cake before decorating to create something different to harmonise and enhance an overall cake design.

We will look at a range of ideas including: embossing, marbling, painting (flat colour, granite, speckled, cracked, crossed hatched), sponging, rag rolling, stipling, textured paste (stripes, rolls, painted centres, swirls, circles) and the use of cut-outs, royal icing sponging and glitter.

You will be working on small plaques 2’”x 2” as shown to create all the different examples.

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TEXTURING CAKE SURFACES

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Embossing - using an embossed sheet

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Embossed - basket weave roller Embossed - pleated roller Embossing - simple lines using a knife

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Embossing - pattern with nail brush Embossing with embosser and dusting pattern with colour Embossing with blossom cutters and dusting pattern with colour Applied panels embossed with fabric texture from roller and dusted

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Marbling lightly Marbling with concentrated paste colour Glitter – colour Glitter – white Royal icing layers Royal icing sponging – white on coloured background

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Coloured cut-outs using blossom cutters Applied panels dusted with lustre colour Simple painted wash and cut-outs using snowflake cutter Simple cut-outs using miniature circular cutters Simple cut-outs using miniature square cutters Simple painted wash and multi-coloured thin rolls Simples cut-outs using blossom cutters Embossed lace effect cut-outs on light coloured background

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Painting – flat wash and patterned with kitchen towel Painting - imple stripes using flow of brush Painting - swirled effect using brush to swirl Painting - bagging (dense flat wash and patterned with plastic bag) Painting - cracked effect Painting – flat wash and lightly sponged

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Painting / speckled Painting / Simple sponging with one colour Painting / Simple sponging lighter / denser Painting / sponging and then removing colour Painting sponging two colours Painting sponging and then creating marble effect with painted lines

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Painting / simple lines Painting / lines / crossed hatch Embossed painted panels Painting simple shapes (zebra stripes) Rag rolling with one colour Rag rolling with two colours

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Patterning - swirls Patterning - painted centres Patterning - stripes Patterning - chequered Patterning - simple rolls one colour Patterning - stripes in chequered effect Patterning - simple rolls multi colour Stippling with dusting powders

TEXTURING CAKE SURFACES

Some of the equipment you will need Type to enter text Type to enter text

TEXTURING CAKE SURFACES

Course Requirements IT IS ESSENTIAL THAT YOU BRING WITH YOU THE PRE-DRIED SQUARES • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

At least 30 pre-dried squares / plaques 2” x 2” (thin @ 2 or 3 mm) Box of Wilton rolled fondant (to create the squares and some for spares in case you run out) and for use creating the cut-outs 2” x 2” square cutter Small paintbrush for glue Sugar glue (melted sugarpaste) in container (I use the very small glass jam jars) Dusting powder in bags (I tend to use icing sugar in linen) Rolling pin (medium) Small rolling pin Set of miniature circular cutters Set of miniature square cutters PME basket weave roller PME ribbed roller PME miniature blossom set PME / Wilton glitter PME / Wilton gel PME snowflake cutter Small amount of royal icing Dusting powder (pink, blue, yellow) Lustre colours (silver, gold, ivory, pink, blue, yellow, satin) Small amount of clear alcohol Mixing palette Small sponge Nail brush Strip of white cotton fabric (for the ragging) Any other embossed rollers (ie fabric ones – taffeta, silk etc) Any embossing sheet Cloth or tea towel Any embossing set (ie Marion Frost’s Patchwork cutters) Knife Cutting tool (PME) A range of Paste colours (blue, pink, black, orange, yellow, green, ivory) Kitchen towel / paper tissue Box for completed project Square or oblong board Some small plastic bags A range of paintbrushes from small ends to bigger ends, and some flat end ones Nimble fingers and patience

Any questions beforehand email gazchappers@btinternet.com

TEXTURING CAKE SURFACES

Gary Chapman

Gary Chapman has influenced many cake decorators and is a true cake designer with his own very distinct style. Gary was the originator of the modern technique of fabric effects and gave demonstrations and classes all over the UK and the USA to share his skills. He has also published books and magazines and is a contributor to Cake Craft & Decoration Magazine.

Gary Chapman first developed an interest in sugarcraft in the early 1990s when he worked for Merehurst, who at the time had built up a worldwide reputation as the leading publisher of cake decorating books. Invigorated by this exciting edible art medium he invented the new technique of fabric effects in sugar, published his own book and gave demonstrations and classes all over the UK and the USA. Later he launched and was Editor of the first ever mass-market cake decorating magazine. He also produced Iced and Easy, a beginners cake book for WH Smith and provided display pieces for exhibitions of edible art called ‘A Taste of Art’. He also became one of the top 10 wedding cake makers in London. More recently, he left London for a quieter life in the Cotswolds but continues to teach and experiment.

Gary Chapman Cakes on Facebook Gary Chapman cakes Gary Chapman Jazz Age Club

TEXTURING CAKE SURFACES

Some other display cakes featuring texturing effects

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