Aim: 1. To introduce some of the different ways of using almond
paste, sugar paste and icing.
2. To remind girls that God created us for a reason.
Introduction
Have samples of the different things that can be made with sugar, e.g.
flowers, cards, wall plaques, figures and other sugar decoration. Show
the girls a range of books which show decorations, e.g. sugarcraft
books, cake decoration books and magazines. Demonstrate the types of
equipment the girls will be using.
Fruit basket
Colour some almond paste light brown and shape into a basket. To
achieve the markings on the basket either take strips of paste
and weave into a basket, or use a fork or cocktail stick to make
markings on the basket after moulding into the correct shape.
Now add colouring to the remainder of the paste and shape into
fruit.
Orange and lemons - colour some paste orange and some paste lemon.
Roll into a ball for an orange and a plump oval for a lemon. Roll the
fruits over the fine grater to get the textured look of skin. Press
in a clove at the end for the calyx.
Bananas - colour some paste yellow and form into a banana shape. Paint
with brown colouring to define the markings on the skin.
Strawberries - colour some paste red and shape into a rounded cone. Roll
the berries over a medium grater or in granulated sugar to form the
skin. Make a hull for the strawberries with a little green coloured paste.
Grapes - colour some of the paste green and purple and shape some of the
paste into a cone. Roll out small balls for the grapes and stick on to the cone.
Other fruits may be moulded, e.g. pears, apples, plums, etc.
From Genesis to Revelation God is revealed as the Creator of all things.
He delighted in making the world and everything in it. Most especially
He made people in His own image and He liked what He
made.
THE PERSONAL STAMP OF THE MAKER
You and I bear the stamp of our Maker who is both meticulous and creative. With
skill and flair, God has made us. Ephesians Ch 2 v 10 “For we are God’s
workmanship, created in Christ Jesus to do good works, which God prepared in
advance for us to do.”
Some of us are better at making things than others. As in all
things there is always someone who can do it better than we can.
However, if we try our best, whatever we make will carry our
stamp. If we are careful and precise then whatever we make will
show attention to detail. Maybe we are more carefree of nature
and so there may be the odd flaw.
THE PRIDE OF THE MAKER
To be able to say, “I made that!” is a wonderful experience. If
someone else admires your work you feel good. God is pleased that
He made us. We were not a mistake or an afterthought. We were the reason that
the world was created. He made it for us and when He made us His work was
completed. ‘It was good!’ Genesis Ch. 1 v 30.
Run outs
A ‘run out’ is a shaped piece of icing - an initial, a flower, an animal, a bootee, etc.
They can be used as ornaments, decoration for cakes, wall plaques, mobiles, etc.
In the next 2 weeks we are going to make two types of ‘runs outs’, a plaque and a
butterfly.
Preparation of the work is done in two stages to
allow sufficient time for the pieces to dry.
To make a ‘run out’ shape, draw or trace the outline of your shape on to a piece of
card.
Place a piece of waxed paper over the shape, and, using a narrow piping nozzle and
royal icing, trace the outline of your shape on to the waxed paper. If you require
more than one shape repeat the exercise by moving the paper.
Leave for at least two or three days to dry
completely then remove the paper.
To flood the shape, thin down the icing a little with egg white until it is a flowing
consistency. Spoon it into the centre of the outline making it slightly dome shaped
if possible. Use a cocktail stick to ease the icing into the corners and to remove
any air bubbles.
Leave to dry and then decorate.
Plaque
Make a round ‘run out’ approximately 15 cm (6") in diameter using white icing leave this to dry.
Make a ‘run out’ the shape of an initial approximately 7.5 cm (3") high using blue or
pink icing - leave to dry.
Use a little royal icing to stick the initial on to the
centre of the plaque. Edge the initial and decorate
with a pattern. Using a shell piping nozzle, make a
border round the edge of the plaque.
It might be wise to
make two of each just
in case of accidental
breakages.
Butterfly
Outline the wings and body separately, using template - make 3 sets of
butterflies.
Flood each section and leave to dry. Pipe two antennae for each butterfly and
leave to dry.
Decorate the butterfly with a fine writing nozzle using contrasting colour of icing
or alternatively paint with food colouring.
Use a little icing to attach the wings to the body and then the antennae. The
wings should be at a slight angle. It may be necessary to hold the butterfly or
prop it up till the icing holds the wings in place.
Moulded figures
Using sugar paste make two shapes by colouring and moulding the paste,
e.g. teddy bear, clown, train, doll, rabbit, chicken, mouse. One should be
1.3 cm (1/2 ") high and another 5 cm (2 ") high.
Roses
Colour some paste to the colour of your choice or use white sugar paste and paint
with coloured dust powder. Form a cone of paste by rolling to form a ball, then
gently pinch the top.
Form seven even pieces of paste about the size of a marble, and
roll each piece into a ball. Place between pieces of plastic film,
and using your thumb, flatten each piece.
Holding the cone, add a petal and pinch the base. Bend the petal
slightly at the top to resemble a rose.
Continue this procedure until all the petals are round the cone. Cut off the
bottom of the cone just below the petals.
Repeat for each rose. Make some smaller bud roses using three petals. You may
if you wish change the depth of colour for each of the large roses. Leave roses
and buds to dry.
If the paste becomes sticky, dust with some icing sugar or cornflour.
Roll out a piece of paste of a different colour into an oval shape, this will be the
base - leave to dry.
Assembly
Colour some paste green and make leaves for roses. This can be done by rolling
out the paste and using a leaf cutter, or with a sharp knife cut the shape of the
rose leaf. It may help to take a rose from the garden as a template.
Once you have all the flowers and leaves ready use a little royal icing and attach
the flowers and leaves on to the base and leave to dry.
PROJECT
Girls should choose a theme, e.g. Easter, Summer, Christening, Valentine’s Day,
Christmas or Harvest and make a minimum of three items using almond paste,
royal icing and sugar paste to depict their theme.
THE PATIENCE OF THE MAKER
To make anything of worth takes a great deal of patience. To
rush usually means to make a mistake. Jeremiah watched the
potter working at the wheel. As the potter worked the clay
into a pot there was something about it that was not quite
right. Using the same piece of clay he started again until it
was just how he wanted it to be.
Maybe you too have had to start again as you made a mistake or it just didn’t
please you. Don’t get frustrated or annoyed.
Sometimes God gets annoyed with us because we are not the people that He
intended us to be. We are spoilt by sin. God did not give up on us but He sent his
Son, Jesus to make us anew. Our God is very patient!
Congratulations on what you have made. It bears your mark,
it took patience and skill. Take pride in your achievement.
Remember the One who made you in His own image.
Resources:
The almond paste and sugar paste may be bought ready-made from
specialised shops and good quality supermarkets. If you wish to make
your own the quantities are given.
Almond paste makes 360 g (12 oz).
180g (6oz) ground almonds, 90g (3oz) castor sugar, 90g (3oz) icing sugar, 1
teaspoon lemon juice, 2 drops almond essence, 1 egg yolk.
Mix the almonds and sugar in a mixing bowl. Add the lemon juice, almond essence
and enough egg yolk or beaten egg to mix to a firm paste. Turn on to a surface
sprinkled with icing sugar and knead lightly until smooth; do not over knead or the
paste will become oily and difficult to handle.
Royal icing makes 250g (8oz)
1 egg white, 250g (8oz) icing sugar, sifted.
Lightly whisk the egg white in a bowl, then gradually beat in the icing sugar, until
the icing forms soft peaks.
Sugar paste makes 500g (1lb)
1 egg white, 6 tsp. liquid glucose, 500g (1lb) icing sugar, icing sugar for dusting.
Put the egg white and glucose in a bowl and gradually beat in the icing sugar until
the mixture becomes too stiff to stir. Turn it out on to a surface sprinkled with
icing sugar and knead in the remaining icing sugar until the mixture forms a smooth,
stiff paste.