- dresden tool
- metal ruler
- wheel tool
- piping nozzle (1 mm, 2 mm)
- ornamental mould (I used Curlicues FPC mould)
- small rolling pin
- metal ruler
- thin spacers (I used 1.5 mm thick wooden lollipop sticks)
- no. 1 JEM strip cutters (you can cut the strips by hand)
- 7 mm heart cutter (you can usa a small round cutter instead)
- flower paste*: brown, dark ivory, grey
- edible glue
- dust colour: brown
- paste colour: dark brown or black
- gold dust
- alcohol or rejuvenator (a few drops)
- white vegetable fat or corn flour
Make a door template or use the template attached to this tutorial (adjust the size to the size of the cake). Roll the brown flower paste out. I used 1.5 mm spacers (wooden lollipop sticks). I suggest not using corn flour or icing sugar underneath - you want the paste to cling slightly to the board, so that it won't move while cutting. Place the template on the rolled out paste. Use a wheel tool to make the curved cuts.
Use a clean, dry knife to make straight cuts as shown in the photo (press, don't pull). Don't peel the door from the board yet. If you peel it of the board at this stage it will stretch and lose its shape.
Soften (smooth) the edges gently with your finger.
Indent lines with a metal ruler as shown in the photo.
Use the fine end of the dresden tool to make wavy lines as shown in the photo.
Don't peel the door from the board. Leave it to dry for some time like this.
Roll out some brown flower paste using the spacers (I stuck two lollipop sticks together with double sided tape to get 3 mm thick spacers). Cut out a strip (length - slightly longer than the width of the door; you can use the template attached).
Curve the strip slightly as shown in the photo. Dust it.
Don't wait for the strip to dry out completely (you want to be able to adjust its shape to the curved side of the cake). Stick the doorstep to the cake.
By now the door should be firm enough - try to peel it from the board. If it still feels stretchy, leave it for a bit longer to dry. If it is holding its shape place it on a piece of paper towel and dust it with brown dust. Move the brush from the edges inwards and along the plank lines.
Stick the door to the cake.
I used the Curlicues FPC mould to make the door frame. Grease the mould with white vegetable fat or use corn flour. Press the grey flower paste into the mould indentations. Gently push the shapes out. Use the wheel tool to cut out bits which you will use to stick as door frame. Leave them to dry for a few minutes before sticking them on.
Make the hinges and the door knob.
To make the hinges I used a no. 1 JEM strip cutter (you can cut the strips out by hand). Emboss the circles with a 1 mm piping nozzle.
To make the door knob: Cut out a strip slightly longer and wider than the hinges. Emboss the line above the eyes with a 7 mm heart cutter (or use a small round cutter; press at an angle). Emboss the eyes with a 2 mm piping nozzle. To make the keyhole cut out a 2 mm circle (with the piping nozzle) and make three cuts with a scalpel (the paste needs to be quite firm to make clean cuts, so leave it to dry for a few minutes if there's need). Roll a 4 mm ball and stick it on. Roll a thin sausage. Pinch it in the middle and stick it on above the eyes.
Leave the elements to dry for a few minutes.
Once the elements are firm (but not completely dry), stick them on.
Dust the door frame with grey dust. I used a fine brush and small amount of dark brown paste colour (dissolved in a tiny amount of water) to paint the inside of the keyhole. Paint the hinges and the door knob with gold paint (gold dust dissolved in a small amount of alcohol or rejuvenator).