Attach a ball of paste onto a hooked 18-gauge wire and shape into a fat rose cone. Roll out between 20 and 30 thin cigar shaped cylinders and attach around the rose cone. Make 15 thin cigars and insert 30-gauge wire the centre. Tape them evenly around the centre and allow to dry. Once dry dust with pale yellow. Steam to set the colour.
|Petals: -Form a small ball of paste into a sausage; flatten each side leaving a central ridge down the middle. Cut out the petal, using the water lily cutter, making sure the central ridge is in the centre of the cutter. Remove the excess paste.
- Insert a 26-gauge wire into the petal.
- Mark the central vein of the petal with the Dresden Veining Tool.
- Place the petal on a foam flower mat and ball the edges.
- Allow to dry.
- Repeat this procedure until 4 to 5 petals of each size cutter have been made.
|Leaf: - Form a small ball of green paste into a sausage; flatten each side leaving a central ridge. Place the leaf cutter over the paste so that the ridge is in the middle, cut and remove excess. Cut a “V” shaped notch from the cut paste and insert the wire into the leaf in this area. Place on a foam flower mat ; vein the leaf using the Dresden tool to make the markings. Using a ball tool soften the edges and allow to dry.- Repeat this procedure until you have the desired number of leaves for the flower.
|Assembly: - Form a small ball of green paste into a sausage; flatten each side leaving a central ridge. Place the leaf cutter over the paste so that the ridge is in the middle, cut and remove excess. Cut a “V” shaped notch from the cut paste and insert the wire into the leaf in this area. Place on a foam flower mat ; vein the leaf using the Dresden tool to make the markings. Using a ball tool soften the edges and allow to dry.Colouring: Dust the petals in this flower according to your own desire and use. The colouring of the leaf depends on the variety you make. This colour range is from dark green to purple. Steam to set the colour.
A quick and easy dessert for Summer days!
- 1 Pineapple pealed and core. (You can purchase from your supermarket)
- 1/4 Cup - Brown Sugar
- 1 Teaspoon - Vanilla
- 1/4 Cup - Sweet Butter
1. Cut pineapple into 12 spears.
2. Melt butter in a large non-stick skillet over medium heat. Stir in brown sugar and vanilla. Cook until sugar is dissolved and bubbling.
3. Add pineapple and cook 2-3 minutes per side or until well browned.
Serve with ice cream or whipped cream. Enjoy!
Sugar is a tall grass with a long stalk called a cane that grows 15 feet high (5 metres)
The sugar grass (cane) has green leaves and a sand colour stalk which is full of sap to produce sugar.
Sugar is grown in hot countries with heavy rain falls such asCuba,Australia, andSouth America.
This perennial plant is harvested once a year. The cane used to be cut with a machete (A curved knife) as close to the ground as possible to yield as much sap as possible but is now harvested by machines.
The cut cane a quickly moved to a mill where cane is cut into small pieces and the sap (juice) is squeezed out using heavy rollers. The juice is brown at this stage it is then cleaned and boiled The juice goes into a large machine like a huge spin dryer which revolves at a high speed so the juice spun out and the crystals are left behind. We now have two products the brown juice called molasses and brown crystals or raw sugar. The molasses is used to make rum and cattle foods. The raw sugar is further processed, purified and refined to a finished product for the market.
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