Маковые рулетики в сливках

Тесто 2.5 ст молоко
3 шт яйцо
50 гр дрожжи свежие
0.5 ст сахар
100 гр масло сливочное
соль,ваниль
1 кг мука

Подогреть немного молоко, всыпать сахар, соль, размешать
Добавить дрожжи, растворить их.
Вбить яйца, положить масло растопленное или мягкое, опять размешать.
Теперь по немногу добавлять муку, не забыть в муку отправить ваниль или ванильный сахар.
У меня ушло ровно 1 кг муки. Смотрите по тесту, может понадобится чуть больше.
Молоко я меряла стаканом 200 гр. Этому тесту подходить не надо. Смажте рабочую поверхность растительным маслом и выложите тесто на него, разделите на несколько частей.
Каждую часть раскатать скалкой и намазать начинкой, свернуть рулетом, разрезать на части и отправить на противень.
Пусть подойдут теперь немножко. Для этого я противень ставлю в духовку, включеную и открываю дверцу.
Начинка
сливки+ сгущенка+мак.
Пропорции по вкусу.
Сверху все рулетики я тоже смазала начинкой.
Дальше в сливки 200 гр. добавила 2 ст. л сахара, размешала и обильно смазала верх рулетиков.
В процессе выпечки я смазывала верх 2 раза и в самом конце я остальные сливки вылила на рулеты.
Ну очень вкусненькие булочки получились!!! На запах сбежались все соседи)))Попробуйте. Приятного аппетита!!!  http://www.liveinternet.ru/users/3440888/post134283692/

Творожные рогалики с шоколадом

Рецепт творожного теста я взяла из книги Ирины Чадеевой "Пироги и кое-что еще" первой части. Очень мне понравилось тесто, приятное в работе, вкусное, не трудоемкий процесс. Сделать рогалики решила с шоколадом. Кстати, делала я их тоже на праздники. Очень вкусно с крепким черным кофе. Есть идея в следующий раз сделать со сгущенным вареным молоком.
">



ИНГРЕДИЕНТЫ:
основное творожное тесто:
100 гр муки
100 гр масла сливочного
100 гр творога
1 желток
1 щепотка соли

для рогаликов:
1 ст.л. сахара
20 гр шоколада

ПРИГОТОВЛЕНИЕ:
Муку смешать с солью.
На муку кладем холодное масло, порезанное кубиком и творог. Смесь порубить до состояния крошки.
Затем добавить желток и быстро замесить неоднородное тесто.
Скатать его в шар, завернуть в пленку и оставить в холодильнике на 30 минут минимум. ( У меня оно стояло 2 часа).
Раскатать тесто в прямоугольник, а затем на треугольники. Посыпать сахаром и свернуть как круассаны. Т.е. от широкой стороны треугольника к острому. Сформованные рогалики уложить на противень, застеленный бумагой для выпечки. поставить в морозилку на минут 30.
Выпекать при 200 градусах 20-25 минут.
Готовые изделия полить растопленным шоколадом и посыпать шоколадной крошкой. Дать шоколаду застыть. ОЧЕНЬ ВКУСНО!ИСТОЧНИК

Латвийскиe витые булочки (Обалденные булочки!!!)))

Латвийский витые булочки

На выходных предлагаю вам попробовать обалденные булочки. Причем рецепт от мастера одного из моих любимых блогов. Вся ее выпечка получается у меня с первого раза, причем все настолько вкусно, что оторваться невозможно. Оторваться я не могла и от этих булочек. Как сама пишет Людмила: “Булочки получатся что надо: слоеные, вздуто-пышные, с хрустящей коркой и вкусным сливочным ароматом”. После таких слов не иcпечь их было бы просто преступлением Весь процесс приготовления занимает много времени, но поверьте мне, его не жалко на такую красоту. Я опишу рецепт уже со своими коррективами, а пошаговые фото вы можете посмотреть у автора здесь.

Латвийские витые булочки

440 гр хлебопекарной муки в.с.
8 гр сухих дрожжей
5 гр соли

46 гр сахара
32 гр сливочного масла
50 гр яиц
200 гр воды

120 гр мягкого сливочного масла для прослойки теста

Для крошки:

70 гр муки
70 гр сахара
35 гр мягкого сливочного масла

Дрожжи перемешать с теплой водой (35C) и 1 ч.л. сахара. Поставить в теплое место. Я немного нагрела духовку и поставила туда. Через час должна появиться шапка из пузырьков на поверхности воды.

В хлебопечку засыпать все оставшиеся игредиенты (муку просеять, масло растопить), добавить активированные дрожжи и поставить на замес где-то на 14 минут. В моей хлебопечке режим “Пицца”.
Тесто оставить в хлебопечке подходить на 3 часа. В середине этого промежутка тесто обмять. Я всегда подогреваю хлебопечку около минуты в режиме “Выпечка”. Так делаю несколько раз, чтобы тесту было тепло.

Выброженное тесто скатать в рулон и охладить до 20С (примерно 40мин). Затем раскатать тесто в удлиненную прямоугольную лепешку толщиной 2 см. На 2/3 теста разложить размягченное сливочное масло. Сложить втрое, чтобы получились три слоя теста с двумя слоями масла между ними. Тщательно защипать края, чтобы масло не выдавилось при раскатке, и слегка раскатать тесто в прямоугольник, который сложить вчетверо: подвернуть края к центру и сложить вдвое.

Уложить в лоток или на тарелку, накрыть пленкой и поставить на холод, чтобы температура масла и теста сравнялась и достигла примерно 14-18С (где-то 60-90 минут).

В это время приготовить крошку. Растереть пальцами 70г муки, 70г сахара, 35г мягкого сливочного масла.

Охлажденное тесто раскатать в пласт толщиной 6 мм и порезать на полоски. В данном случае получается 12 полосок.

Обсыпать полоски и стол отделочной крошкой и свернуть полоски в жгутики.

Тесто раскатать в слой толщиной 6-10 мм, порезать на 12 одинаковых полосок, подкатать в жгуты на столе, усыпанном отделочной крошкой, и завязать каждый жгутик узелком. Следом сложить жгутик вдвое и завязать узелком.

Уложить булочки на противень на расстойку.

Через час-полтора расстойки при 35-40С под пленкой (я накрыла просто бумажной салфеткой) булочки будут готовы к выпечке. Перед выпечкой их можно ещё чуть-чуть обсыпать крошкой

Выпекают 20 мин при 200C с конвекцией (у меня без конвекции), в начале выпечки в печь надо поддать пар.

http://raviolya.com/archives/2038
АВТОР shendy http://www.liveinternet.ru/users/3440888/post155754027/

Торт Мишка на севере

Хотите, чтобы от вашего торта не осталось ни одного человека в рядах равнодушных? Тогда обязательно испеките торт Мишка на севере по данному рецепту, и вы с легкостью перетяните в ряды своих поклонников даже самого притязательного гостя. Великолепным подарком этот торт будет для именника-тезки с именем Михаил.
Продукты по рецепту торта Мишка на севере:
Для теста:
Сливочное масло – 1 ст.л.
Сахар – 1 стакан
Сметана – 1 стакан 20%-ной
Сода – 1ч.л.
Уксус – 1 ст.л.
Пшеничная мука – 3 стакана
Какао – 3 ч.л.
Для крема:
Сметана – 1,5 стакана
Сахар – 1 стакан
Ванилин.
Для глазури:
Молоко – 2 ст.л.
Сахар – 4 ст.л.
Сливочное масло – 50 гр
Какао – 3 ч.л.

Рецепт приготовления торта Мишка на севере:
Как и любой другой торт, данный не является исключением в приготовлении заранее, дабы он успел пропитаться, поэтому лучше всего испечь его с условием, чтобы он простоял спокойно ночь.
Итак, приступаем к замесу теста, для этого нужно сливочное масло комнатной температуры растереть с одним стаканом сахарного песка и одним стаканом сметаны.
Затем добавляем гашеную пищевую соду (погасить можно в столовом уксусе или соке свежего лимона) и ванилин (если вам он не нравится, то можно и не добавлять) и все тщательно перемешиваем. Самое время добавить просеянную пшеничную муку (лучше высшего сорта) и замешиваем тесто.
Делим замешанное тесто на две равные половинки, в одну из которых добавляем какао.
Теперь каждую половинку (светлую и темную) делим еще на 3 равные части, которые раскатываем в коржи, иными словами у нас должно получиться 6 коржей (3 светлых и 3 темных).
Каждый кож нужно выпечь в разогретой духовку при температуре 150-180ºС. Обратите внимание, на то, что коржи пекутся очень быстро, так что не допустите их «одеревенения».
На этом пока с коржами заканчиваем, а приступаем к приготовлению крема. Для крема нам нужно взбить сметану (лучше взять с жирностью побольше и взбивать миксером не менее 5 минут), затем к ней добавить сахар и ванилин (по вкусу). Все нужно тщательно взбить, чтобы образовалась пышная масса, которую нужно поставить в холодильник.
Крем естественно лучше приготовить до того, как вы приступили к замесу теста, т.к. коржи лучше всего промазывать сразу после выпечки.
На данном этапе торт Мишка на севере у нас испечен, коржи промазаны и сложены друг на друга, осталось его только поставить в холодное место.
А мы приступаем к приготовлению глазури. Для глазури нам нужно смешать две ст.л. молока и четыре ст.л. сахара, которые ставим на плиту с маленьким огнем. Обязательно нужно постоянно перемешивать, а при этом постепенно добавить сливочное масло с какао. Все доводим до кипения, но, ни в коем случае не допустите закипания или пригорания, нужно просто, чтобы все ингредиенты полностью растворились и смешались. После этого глазурь нужно только остудить.
Осталось достать наш торт из холодильника и полить его остуженной глазурью, при этом проявив свою фантазию и творчество, вырисовав ей интересные узоры.
На этом рецепт приготовления торта Мишка на севере завершен, осталось дать ему хорошо пропитаться и угощать гостей.  http://www.kulinarochki.ru/tort-mishka-na-severe-recept/

Sprouted Bean & Lentil Salad - Healthy & Tasty

 

Summer means more time at the beach, which in turn means getting into shape as soon as you can! Joining the "eat healthy" bandwagon, the Sprouted Bean & Lentil Salad has become my current favorite as weeknight dinners, at least twice a week. A healthy diet should include a mix of essential nutrients, a primary one being Proteins. And for vegetarians, beans, legumes and lentils are the best way to fill up on your protein needs. I love this salad because it's easy to prepare, tastes really great, and is extremely filling! Sprouted beans are combined with chopped veggies and flavored with fresh herbs and spices to help you get the best of "tasty & healthy". Customize it to suit your liking, or enjoy this summer salad the way I like it!

Lentils are a great source of protein, calcium, and are also rich in fiber. They have a unique flavor when you sprout them, and they can fill you up in no time, which works perfectly for diet plans and portion control. Garbanzo Beans (also called chickpeas) are a good source of cholesterol-lowering fiber, and also help keep your blood-sugar under control.

For my salad, I used Horsegram Dal, but you can use any other legume of your choice. I made a mild sweet and sour tamarind sauce, which was used as a dressing for my salad. I added sprouted Green Mung, along with chickpeas and other veggies, and sprinkled some spicy chaat masala and cilantro to add a zing to the sweet and tangy chutney dressing. I had never eaten sprouted horse-gram before, and I was really skeptical about how it would taste, but this salad came out great, and now its become one of my favorite salad recipes!

Ingredients

1/2 cup horsegram dal
1/2 cup whole green mung
1/2 cup boiled garbanzo beans
1 tomato - finely chopped
1/2 onion - finely chopped
1/2 cucumber - finely diced (optional)
1/4 cup fresh cilantro - finely chopped
salt - to taste
black pepper - to taste

For Dressing
3 tbsp tamarind chutney
lemon juice - to taste
2-3 tsp chaat masala

MethodSoak the horsegram and whole green mung in 2 containers in sufficient water overnight. Cover with a lid and allow them to swell-up. Then remove the water from the containers, cover with a damp cotton cloth or kitchen towel, and allow them to sprout, probably another 6-8 hours. You can even use a sprouter for doing this. The sprouted beans can be dried and stored in an air-tight box or zip-lock bags in the refrigerator for 5-7 days.

Now mix all the ingredients for the salad in a large bowl, except cilantro. Add the salt, and black pepper to it and let it sit for 5-10 mins.

Meanwhile prepare the tamarind chutney, or you can use the store-bought one. If you are not a tamarind-person, you can easily omit it and use only lime juice for the dressing.

Add the dressing to the salad, taste and add any more spices as required. Finally sprinkle a generous helping of chaat-masala, again, according to your taste. Chaat Masala is merely a blend of spices and adds a fresh taste to your food, so don't be afraid of using it! Top it with chopped cilantro.

Enjoy this healthy Sprouted Lentil Salad on its own, or top it on a slice of bread. Combine with a glass of orange juice and you are all set for a healthy and tasty dinner indeed!

  http://funnfud.blogspot.com/2008/06/sprouted-bean-lentil-salad-healthy.html

Party apple salad

I don’t like boring salads (there, I finally said it) I think salads should be a nice flavorful start of a nice flavorful dinner. Neither should the flavor of a salad be overwhelmed by a dressing. Why a healthy salad have to be ruined by a fattening, greasy dressing? A nice flavorful salad doesn’t need to be dressed, natural is the best way to go, right?
Last Sunday night I had a couple of friends over for dinner and I made a variation of this apple salad. Everybody liked it so much that I decided to make it today again to post it here. Its preparation didn’t take me more than 10 minutes and the result was absolutely fantastic. The salad itself didn’t need any dressing, but we still added a little bit of Wish-Bone® Bountifuls™ dressings which were a very nice addition to all the flavors going on in the salad. I never measure any ingredients when I make salads. Just throw more of the ingredients you like and less of the ones you don’t or feel free to try new ones. Be creative with your salads, after all, that’s the stuff that will keep your body running smoothly for many years.

Party (not-boring) apple salad
Ingredients:

• Radishes, sliced
• Carrots, sliced
• Apple, diced
• Cilantro, minced
• Red Onion, sliced
• Apple cider vinegar
• Romaine or red leaf lettuce
• Celery, sliced crosswise
• Walnuts

Preparation:

• In a large bowl mix radishes, carrots, apple, cilantro, red onion and a splash of apple cider vinegar. Chill for 10 minutes.
• Place lettuce and celery in salad dish and top with vinegar mix and walnuts.

  http://whatscookingmexico.com/2008/07/08/party-apple-salad/

Darlene's Healthy Salad

  Yield: 7 servings (serving size: 2 cups)

Ingredients

• 12 cups chopped romaine lettuce (about 1 large head)
• 2 cups thinly sliced cucumber (about 1 large)
• 1 cup vertically sliced red onion
• 1/2 cup thinly sliced radishes (about 3)
• 2/3 cup vertically sliced peeled ripe avocado (about 1)
• 1/4 teaspoon black pepper, divided
• 1/4 cup red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 2 tablespoons sunflower seed kernels

Preparation

1. Place chopped lettuce in a large bowl; layer cucumber, onion, radishes, and avocado on top of lettuce. Sprinkle 1/8 teaspoon pepper over the avocado; refrigerate 15 minutes or up to 1 hour.
2. Pour vinegar over salad, tossing gently to coat. Gradually add oil, salt, and remaining 1/8 teaspoon pepper to salad; toss well. Sprinkle with sunflower seed kernels.

Nutritional Information

Calories:

137

Fat:

11.9g (sat 1.7g,mono 7.3g,poly 2.3g)

Protein:

2.5g

Carbohydrate:

7.6g

Fiber:

4.1g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

106mg

Calcium:

44mg

Darlene Babcock, Walnut Creek, California, Cooking Light, SEPTEMBER 2009  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001918521

Summer Delights: Healthy Tuna Salad Recipe

One of the things I work on with my clients is giving their meals a “makeover” so they can fit into their weight loss plan. I really believe you can enjoy your favorite foods with a few simple swap outs. One of the healthy foods that can sabotage you is tuna salad. All that mayo can turn your lunch from a dieter’s dream to a dieter’s don’t! For example, a tuna salad sandwich from Culver’s has almost half the fat for the day at 27 grams!
Not my tuna salad! I was able to make five servings with only a half tablespoon light mayo in the entire batch! I used a secret ingredient, which is identified below.
This makes an excellent low-calorie lunch or dinner. Here are some ideas:

• Try it with a high fiber tortilla shell, pita or flat bread. Add your favorite vegetables (lettuce, tomato, alfalfa sprouts would all be good low-calorie options). Wrap it up and enjoy with a small piece of fresh fruit or a half cup of cottage cheese.

• Try making a tuna melt. Use whole grain bread, tuna salad, tomato, and sharp cheddar cheese. (With sharp cheddar, a little goes a long way.) You could shred a half ounce over the tuna and you won’t sacrifice any flavor, but you will save 60 calories and 5 grams of fat. (One ounce is the size of your thumb as an estimate.)

Healthy Tuna Salad Recipe
Ingredient List

- 2 cans 6 oz. chunk light tuna

- 1/2 cup “secret ingredient” plain fat-free or 2% fat Greek yogurt

- 2 tablespoons pickle relish

- 1/2 tablespoon mayo (I used light, but you are using such a small amount you can also use full fat.)

- 1/2 tablespoon dijon mustard

Drain tuna. Place all ingredients in a bowl and stir to combine. Measure out five, one-quarter cup servings in a storage container. Lunch for the work week is served!
Nutrition Information (per serving – 1/4 cup)

Calories – 104

Fat – 1.4 g

Carbohydrate – 4 g

Sugar – 3 g

Protein – 18.1 g

Fiber – 0 g (this is why you need the whole grain bread product)  http://www.dietsinreview.com/diet_column/07/summer-delights-healthy-tuna-salad-recipe/

Fast & Easy Dinner: Quinoa Salad With Scallops & Snow Peas

If you're looking for an innovative recipe to liven up your weeknight repertoire, consider this healthy salad. Don't be intimidated by the ingredients: quinoa is cooked by a technique that's similar to making rice, and the scallops are quick-seared on the stovetop. Asian condiments — soy sauce, sesame oil, and rice vinegar — provide depth of flavor, while snow peas and red peppers give the salad a snappy crunch. To look at the recipe, read more.

Quinoa Salad With Scallops & Snow Peas
From Eating Well Ingredients
12 ounces sea scallops, cut into 1/2-inch pieces, or bay scallops
4 teaspoons reduced-sodium tamari or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
1 cup trimmed and diagonally sliced snow peas (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red bell pepper
1/4 cup finely chopped fresh cilantro for garnish
Directions

1. Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes.
3. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.)
4. Remove from the heat and let stand, covered, for 5 minutes.
5. Stir in snow peas, cover and let stand for 5 minutes more.
6. Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
7. Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

Serves 6.  http://www.yumsugar.com/Fast-Easy-Dinner-Quinoa-Salad-Scallops-Snow-Peas-3141050

Who wants some PIE?

 

Blue and Red M&M's, vanilla frosting with 4 drops of yellow food coloring and 1 1/2 Teaspoons of unsweetened cocoa. Thats all you need to make these adorable mini pies. A huge hit and so dang adorable...it should be a crime to eat them!! Other cute cakes: Chicken dinner cakes & Garden cupcakes   http://funambulistdamsel.blogspot.com/2010/05/who-wants-some-pie.html 

HYDRANGEA TUTORIAL PART ONE by Petalsweet Cakes

 

I get a lot of questions about the filler flowers I use in my gumpaste floral bouquets. I frequently use hydrangea and/or small pulled blossoms because they are quick and easy to make, and go well with many of the color schemes for my cake designs. They are also easy to group into any size bouquet to fill spaces between larger flowers, and I think they help to make the final bouquets look full and lush.

I wanted to share my steps for making both of these filler flowers...starting with the hydrangea. I've created this tutorial with a series of photos, but PLEASE let me know if they don't convey the information clearly enough. I know video is the direction to go with future tutorials, but until I have all of the right equipment, I'm sorry the photos will have to do! I have also broken it down into quite a few steps...I don't know who is reading this blog, and I just want to make sure all of the little things are covered. When I started making gumpaste flowers, I know the littlest tips were always so helpful.

A NOTE ABOUT WIRE: For both the hydrangea and pulled blossoms, I use green cotton-covered wires. They are usually packaged in 12" lengths, and come in many gauges...the higher the gauge number, the finer the wire:



You can also use white cotton-covered wire, but you will eventually need to wrap each wire with green floral tape to make it look like a stem, a timely step I like to skip if possible. I purchase my wire from a local cake decorating store, and online from the talented Scott Clark Woolley, who offers wonderful supplies on his site Cakes by Design. Of course, you can also make either of these flowers without wire, and attach them directly to your cake. If so, you may want to forgo the gumpaste hydrangea centers and just pipe small centers with royal icing.

HYDRANGEA TUTORIAL PART ONE

For the hydrangea CENTERS, here are the tools I use:

* 26g wire
* Tweezers
* Needle tool (or you can use a toothpick or pin)
* Wire cutters
* Gumpaste (white)



Step 1: Cut your wires into fourths with the wire cutters. Don't worry about making them exact...I like my wire lengths to vary a bit as they help to give the final bouquet a more life-like appearance. Too exact, and you get a stiff and unnatural look:



Step 2: Using your tweezers, bend the very top of your wires, making as small a loop as possible:



I like to make the centers as small as I can, and having made so many hydrangea, I don't use a size guide. But, I thought I would add some photos with the guide for those of you who do like to use it. Again, try to vary the size of your centers a tiny bit so they do not all look exactly the same. There are two sizes of hydrangea cutters, and I like to have a mix of centers for both. The gumpaste balls I use sit comfortably in #2 and #3 of Nicholas Lodge's size guide, but keep in mind this amount of gumpaste will be more than the final size of the center. Some of the gumpaste will be pinched off once the center is formed around the wire loop:



Step 3: Working with one ball at a time, insert the wire loop into the center of the ball and gently shape the gumpaste down around it to cover the loop completely. Don't pull the gumpaste tight around the loop, you want to have a bit of padding on top to score with lines. The excess gumpaste will be pulled down below the loop and be pinched off to secure the paste to the wire:



To pinch off the excess paste, twist the wire between your thumb and first finger, right below the base of the loop. Your goal is to end up with a neat and clean little "bud" on the end of your wire:



Step 4: Using your needle tool (or toothpick or pin), mark four lines starting from the center of the ball, and outwards down the sides. You are now making your bud look like a "hot cross bun"! I prefer to make four lines starting from the center (versus two across the top like an "X") because you end up with a nicely shaped center instead of a flattened ball. Just turn your center a quick quarter turn between each line marking:



The completed center:



And a photo of several centers together with a glass-headed pin for size reference:



Once you have all of your centers made, let them dry overnight.

For the hydrangea PETALS, here are the tools I use:

* Rolling/cutting board
* Rolling pin (or pasta machine if making large quantities)
* Foam pad
* Ball tool
* Hydrangea cutters/veiners
* Gumpaste (in color of choice)
* Drying rack (there are a lot of different drying forms you can purchase online, but I also use clothes hangers for drying flowers upside down, and egg cartons to dry them face up)
* Sugar glue and small brush for application
* Dry hydrangea centers



A NOTE ABOUT GUMPASTE COLOR: I use a very pale base color for my hydrangea unless the finished flowers are going to be white. I think it gives the flowers a nice glow of color underneath the final addition of dusting colors. For the green hydrangea in this tutorial, I colored my gumpaste with a mix of AmeriColor gels in Avocado and Lemon Yellow.

Step 1: Roll out paste thin and press veiner into it, being careful to not press down too hard or veiner may cut through paste:



Step 2: Cut out flowers using cutters, making sure to align shorter and longer petals on the cutter, with the shorter and longer veins from the veiner:



Step 3: Using your ball tool, thin edges of the cut out flowers, making sure to follow the contours of the petals. With these flowers, I always work from the middle of the flower outward to the tips, along both sides of the individual petals. Additionally, you can "cup" the individual petals by making tiny circles with the ball tool in the middle of each petal. I like to make a mixture of both for my bouquets so the hydrangea look more varied:



Thin edges with ball tool:



Examples of thinned edges only (in back) versus thinned edges and cupped with ball tool (in front):



Step 4: Lightly dab the back of the center with sugar glue, and thread the wire down through the top of the flower until the center meets the flower. Turn the flower upside down and pinch/press lightly to adhere the flower to the center:









Hang upside down to dry, or poke holes in the bottom of an egg carton and rest the flowers in the egg cups to dry facing up (rest the carton on top of some coffee mugs to allow space below for the wires to hang below). A mix of these drying methods will give you a great blend of open and closed flowers for your final bouquet.

Here are some blue hydrangea hanging to dry:



And a mix of blue, green and white hydrangea drying in an egg carton:





And just a couple of suggestions:

1. When you sit down to make these, make A LOT of them!! I use hydrangeas in many of my flower arrangements...I love the way they look and how easily they compliment other colors. And they are a great way to fill space around large, focal flowers.

2. I make hydrangea in variations of pink, green, white, blue and purple. I recommend making a stash of your flowers in the pale version of the final color, then saving them and coloring them as needed, rather than coloring them all at the same time. I don't always need a deep, dark purple hydrangea...so I adjust my dusting colors accordingly as I am planning the final bouquet of flowers.

Coming up...Part Two...Coloring and Arranging!

Copyright © 2010 by Jacqueline Butler of Petalsweet Cakes. Content of this blog (including text, photographs and layout) is the property of Jacqueline Butler. Please feel free to use the ideas and concepts discussed on this blog, but please do not claim any of it as your own work. Thank you!  
http://petalsweet.blogspot.com/2010/01/hydrangea-tutorial-part-one-by.html

Ron Ben Israel-Orchids

Before watching this video, I want you to know the core center or how to make an Orchid starts almost from the second minute.

Dogwood

 This is the picture of a real Dogwood flower.

This is a gum paste Dogwood that you can find the link:http://www.dianescakesandmore.com/wedding-cakes/dogwood.php

and

This is the tutorial with gum paste.

Lets make Carnation flowers today..

Tools you need :

Cake decorating Glue (I am using Tylo Glue).. You can use water too.. But take time to stick or dry..

Roller stick..

I am using the carnation cutter.. You can use other cookie cutter too.. But for this Tutorial I am using this cutter.

Cocktail stick.

Icing Sugar.. To avoid your fondant or Gum paste from sticking on surface..

I am using Gumpaste from Satin Ice. It's imported product. Pricey but Fantastic product. You can use fondant too (If possible to add the CMC or Gumtex powder on to make it more firm)

Food colouring.. I am using Wilton Pink colour. Take a piece of Gum paste and tint it with Pink colour. I always put my reserved Gum paste in a Zip lock bag (Or any plastic bag) to avoid it from drying.


Let's Start:

To tinted my Gum paste.. I use a cocktail stick to put colour on the Gum paste. Knead well until colour spread evenly.

There you have it. I divide it into small pieces.. The balance keep it inside the zip lock bag if not using.

Roll the Gum paste into very thin size.. Just nice for a petal of flowers.. Don't forget to put Icing sugar on your board surface before rolling.. To avoid from sticking..

Next take your cutter.. dip the sharp edge into the Icing sugar 1st.. To avoid from sticking..

And then use it to cut the shape..

This cutter have 3 sizes.. perfect for the Carnation layer..

Take a cocktail stick.. place it on the petal, press a little bit and roll front and back ward.. It will form a nice petal waves.. You have to do it on every petal.. (Be patience.. ^_^)

I am using this palate for my project.. Make sure this is just for your gum paste projects ya.. ^_^

I put the 1st petal into the hole..

Brush Tylo glue on the middle and put the next layer on top..

Use the pointy part of your brush to push the petal in to stick..

For the last petal.. I will need to fold it into 2.. 1st fold like this.. Don't press to hard..




and 2nd fold..

Brush Tylo glue on the middle and place the last petal in. This might a bit tricky.. Be patient.. ^_^. Use your brush or the pointy edge of your brush to open the petal.. make it more neat.. ^_^.

Cover your Gum paste if you still cutting others.. To make sure it don't dry before you shaping them..

For the leaves.. Tinted your Gum paste into green..

Take a little bit of it and shape into this..

Roll it like this..

And press at 1 edge.. and you are done.. ^_^

I purposely put the leaves that way to create more real shape.. Dry your flowers over night before using it on your cake..

Enjoy!!  http://www.cakebycath.com/2010/03/carnation-flowers-with-gum-paste.html