Golfing Granny

My Christmas Village Centrepiece

Quite pleased with my Christmas Village centrepiece. Two-tier chocolate mud and bitter orange cake with 1kg dark chocolate ganache and 1kg white chocolate ganache. Yes, truly a death-by-chocolate experience! 

Edible Zentangle Christmas Trees - how to

I combined my love for doodling and the need to use up a stash of chocolate into my Christmas gifts this year and this is the result - a zentangle christmas tree!

Start with a silicon chocolate mould. I used this chocolate mould by D'Line.

What happened next was an extremely steep learning curve (and a slap-in-the-face reality check!) on tempering chocolate. Tried various methods, made a big mess and still ended up with bloom - those white patches that make your chocolate look mouldy but they're harmless, just ugly to look at. My cake friend pastry chef Courtney finally showed me the easiest way to temper chocolate and it worked a charm... yay! 

Subsequently my lazy self took over and I got trusty Bimbi to do the tempering, and she did it with great ease and fabulous results. In retrospect, I should've gotten 4 of those tree moulds because tempering just a little bit of chocolate at a time is not the most efficient use of Bimbi nor my time.... (sigh).... live and learn.

Assemble the tree...

Make doodles. I started with zentangles which promptly turned into just doodles. I freehand drew the outline on a sheet of edible sugar paper (I used Kopykake) using an Americolor pen with edible black ink. I then painted splashes of colour with Americolor airbrush paint and added some Rainbow Dust glitter for that Christmassy feel.

I cut out and stuck the edible sugar paper on the tree, and decorated the tree with chocolate truffles and snowmen and a string of fairy lights (Christmas is not complete without fairy lights!).

Make a bunch of them and you get a forest!

Or make a Christmas scene.

SO pretty in the dark!

Catching up!

I haven't posted in a while. Been a busy year. Don't know where to begin so I'll start with my latest bobblehead - here's Slash made for Noah's personal groomer's birthday.

Bobblehead Surfer

Got a commission to make another bobblehead.... this time for a birthday cake for someone's husband who likes surfing. Start with my usual 50-50 modelling chocolate and fondant mix to make the head. This one's a bit challenging because the photos were not the most ideal. The only front shot was a younger version of the husband... a very much younger version, like 30 years younger! There were no side shot of the face and the other more recent pics were 3/4 views, which are the worst reference for sculpting coz 1/4 of the face is unknown.

Anyway, here's what I came up with...

Nice balancing on the surfboard for a person his age... tee hee hee. Unfortunately, the following day it got hot and humid and he had a tumble.... oops!

Plan B - scrap the body, keep the head. Gave him a new body and new pose. This one he's more stable sitting on some waves which I shaped from blue isomalt while it's still very hot... ouch!

Finished! Not sure of the degree of resemblance... fingers crossed. Will post pics of real Wayne with his bobblehead later. Stay tuned.

Bobblehead Drew

The making of Bobblehead Drew, a caricature sculpted from modelling chocolate and fondant. 

Bobblehead Drew with the real Drew

Mr Bean

Mr Bean step by step...

My first attempt at sculpting a caricature. I chose Mr Bean coz he's one of my favourite characters and his face is full of expression. 

Step 1: Usual stuff, start with an egg-shaped ball of LCM, or RKT (rice krispie treats). I used half a bar of LCM coz I only needed a little. No point making a whole batch of RKT just for a little bit. Squish and shape LCM into an egg. Oh, do you like my new head moulding tool? 

Step 2: Cover LCM egg with fondant. For face sculpting, I find a mix of 50-50 white modelling chocolate and Satin Ice ivory fondant gives me the best texture. The modelling chocolate prolongs the working time of the fondant without drying out too quickly and the fondant prevents the modelling chocolate from getting too greasy from the heat of my fingers. All in all, a great marriage :-) Don't forget to indent two holes for the eye sockets.

Step 3: Make 2 small balls from white fondant for the eye balls. Make sure the eye balls fit in the eye sockets. Before proceeding to Step Four, leave the face and eye balls to dry out and firm up a little. This is a good time to catch up on some housework... or watch TV.... or have a nana nap (I chose the second and third option. Hehehe).

Step 4: Add eye lids. I ended up doubling the size of the eye balls to add a bit of drama and expression to Mr Bean's face.

Step 5: Form a nose and attach to the face with some tylose glue. 

Step 6: Add the cheeks.

Step 7: Blend the cheeks into the face. This is another reason why I add white modelling chocolate to fondant. It's easier to blend and smooth out the seams. Don't forget to etch out the mouth at this stage.

Step 8: Add lips and forehead. At this point I also etched out some details such as wrinkles and skin folds.

Step 9: Add pupils to the eyes. I simply used black non-pareils.

Step 10: Add eyebrows. Remember eyebrows play an integral part in facial expressions so give some thought about how to shape the eyebrows to get that expression you want to achieve. Don't forget to attach the ears!

Step 11: Finally, the hair and here's Mr Bean! A few things I'd like to have done better; make the forehead wider and higher, for example. And make better looking hair. But overall, quite happy with my first attempt. This head is rather large, almost the size of an egg. Next project is to make a smaller head which is more of a challenge to get all the details on a smaller scale. 

Bean! With a dash of colour...