20 to Sugarcraft: Sugar Animals , livre ebook

Search Press - Frances McNaughton

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55 pages

English

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Publié par	Search Press
Date de parution	01 janvier 0001
Nombre de lectures	0
EAN13	9781781260166
Langue	English
Poids de l'ouvrage	3 Mo

Informations légales : prix de location à la page 0,0224€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Frances McNaughton has been a tutor and demonstrator since 1987 and became a demonstrator for the British Sugarcraft Guild in 1995. She teaches all aspects of sugarcraft from beginners to advanced and to other sugarcraft tutors. She teaches from a studio in her own home but also travels all over the UK providing demonstrations and workshops for other Guild members and sugarcraft clubs. Frances made sugarcraft props for the films Notting Hill, Chocolat , three of the Harry Potter films and Charlie and the Chocolate Factory . She has also demonstrated sugarcraft several times on television.

First published in Great Britain 2009
Search Press Limited Wellwood, North Farm Road, Tunbridge Wells, Kent TN2 3DR
Text copyright © Frances McNaughton 2009
Photographs by Debbie Patterson at Search Press Studios
Photographs and design copyright © Search Press Ltd 2009
All rights reserved. No part of this book, text, photographs or illustrations may be reproduced or transmitted in any form or by any means by print, photoprint, microfilm, microfiche, photocopier, internet or in any way known or as yet unknown, or stored in a retrieval system, without written permission obtained beforehand from Search Press.
Print ISBN: 978-1-84448-478-2 EPUB ISBN: 978-1-78126-016-6 Kindle ISBN: 978-1-78126-071-5 PDF ISBN: 978-1-78126-125-5
The Publishers and author can accept no responsibility for any consequences arising from the information, advice or instructions given in this publication.
Readers are permitted to reproduce any of the items in this book for their personal use, or for the purposes of selling for charity, free of charge and without the prior permission of the Publishers. Any use of the items for commercial purposes is not permitted without the prior permission of the Publishers.
Suppliers
If you have difficulty in obtaining any of the materials and equipment mentioned in this book, then please visit the Search Press website for details of suppliers: www.searchpress.com

This book is dedicated to my lovely Mum, and to Jack, Ruby and Harvey.

Contents
Introduction
Basic shapes
Basic tools
Elephant
Panda
Lizard
Snakes
Hippopotamus
Dolphin
Kangaroo
Camel
Tiger
Seal
Skunk
Racoon
Leopard
Koala
Lion
Crocodile
Monkey
Zebra
Giraffe
Frog

Introduction
The animals in this book are made using techniques suitable for beginners, with a few more detailed models for the more advanced. The basic shapes and tools are kept as simple as possible.
I made my animals in sugarpaste, coloured with strong paste food colours. Sugarpaste is available from many supermarkets and sugarcraft shops. It can be made stronger by kneading in a small pinch of CMC (cellulose gum) or gum tragacanth. This will help to make the model sit up without flopping.
The amount of paste I have listed for each model is only intended as a guide – models can, of course, be made in different sizes.
White marzipan can also be used to make the models, coloured in the same way as sugarpaste. Chocolate sugarpastes and edible modelling pastes are a good way of making brown and cream models and parts without having to use food colours.
Ready-coloured sugarpaste and edible modelling paste, and the other items mentioned above are available from specialist sugarcraft shops and online sugarcraft and cake decorating suppliers.
The techniques in this book can also be used to make long-lasting model animals with non-edible modelling pastes such as air drying modelling pastes available from craft shops.

Basic shapes

1 Ball
It is a good idea to start each shape by making a smooth ball shape first. Knead the paste until smooth and roll it between the palms of your hands to shape a ball with no visible cracks.
2 Oval or egg shape
Roll the ball in the palms of your hands to make it longer.
3 Cone
Roll the ball at one end in the palms of your hands.
4 Pear (used for some of the heads)
Roll the ball at one end between your fingers.
5 Sausage
Roll the ball with your hands to make the sausage.
6 Round-ended sausage (used for some of the legs)
Roll one side of the ball to make a sausage, leaving one end fatter.
7 Long, pointed oval (used for some of the bodies)
Roll the ball to form two narrow ends.
8 Carrot
Roll the ball to form a long, pointed cone.
9 Candy stick (used as a support)
These can be bought from sweet shops. When the packet is first opened, the candy sticks can be a bit too soft, so lay them out to dry for a few days, until hard. They can also be made in advance from strengthened sugarpaste: knead a pinch of CMC into 50g (1¾oz) of sugarpaste. Roll to form thin sausages and cut to 6cm (2 3 ⁄ 8 in). Leave to dry in a warm, dry place for a few days, until hard.

Joining shapes
Join the pieces of each model together as they are made, while still soft, by dampening the surfaces with a small paintbrush dipped in water. Try not to over-wet the paste or the pieces will slide off rather than stick.

Basic tools

1 Heart cutter, 2.5cm (1in)
For cutting out faces.
2 Tiny blossom cutter
For cutting out the Leopard’s and the Giraffe’s spots (see Leopard and Giraffe )
3 Cocktail stick/toothpick
For making marks and shaping small pieces of sugarpaste.
4 Sharp pointed scissors
For cutting sugarpaste.
5 Drinking straw, cut off at an angle
This is used to make curved marks for mouths and other details.
6 Thin palette knife
This is available from sugarcraft and art shops. It is useful for releasing sugarpaste from the work surface, and for cutting and marking lines.

Other equipment
Non-stick workboard
Small rolling pin
Small paintbrush or water brush Used for dampening the sugarpaste to join pieces together.
Vegetable cooking oil To stop paste sticking to your hands and tools, rub a small amount of oil in to your hands and work surface.
Icing sugar Alternatively, sprinkle a small amount of icing sugar on your hands and work surface. Be careful not to use too much, as this could dry the paste and cause cracking.
Plastic sandwich bags For storing pieces of paste to keep them soft, and for rolling paste flat, as for the Leopard’s spots (see Leopard ).

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