Paula Norambuena is a professional designer. Paula started to bake cakes with her mum and get into the decoration with an aunt. She made her first themed cakes for her children’s birthdays. Over time, this became her passion which encouraged her to carry out a family business, Tortas Mágicas. Tortas Mágicas is a family entrepreneurship with more than ten years of experience guaranteeing the quality of each and every one of their preparations. Their purpose is the elaboration of all kinds of pastry products especially cakes, cupcakes and artistically decorated cookies for every occasion. Currently, they have positioned themselves as the best option in the design, decoration and taste of handmade cakes. Each and every one of their products is based on handmade recipes and only natural, fresh and top quality ingredients are used in their preparation. In addition to delivering the best price, their quality gives them permanent personalised attention so the final product fully meets requirements.
- Cake layers
- Gum paste: green, red, yellow
- Fondant: white, black
- Tylose powder
- Serrated knife
- Green floral tape
- Silicone leaf veiner mould
- Small rose petal cutter
- Holly leaf cutters
- Poinsettia leaf and petal cutters
- Small rolling pin
- Large rolling pin
- Ball tool
- Rainbow Dust Paint Metallic: Pearlescent White, Metallic Dark Gold
- Edible colours: red, green, yellow, brown
- Cutting wheel
- Modelling tools
- Palette tray
- Needle nose pliers
- Wire cutters
Poinsettia - 1.
Take a small piece of yellow gum paste and form a sphere. Make a small perforation on the surface. Insert wire with edible glue and let dry. Repeat for six wires.
Take a small piece of yellow gum paste and form a teardrop. Make small grooves around the surface. Insert a piece of wire with edible glue and let dry. Colour with a little red. Repeat for six wires.
Make five small, four medium and five large petals of red paste with the mould and use the leaf veiner. Place the wire and give movement. Let dry. Colour red with more colour in some ribs.
Make three large leaves of green gum paste in the mould and use the leaf veiner. Place the wire and give movement. Let dry. Colour green with more colour in some ribs. Form the flowers with all the petals and leaves.
Mistletoe - 5.
Using a small rose cutter, cut 21 leaves of light green gum paste for each bouquet. Texturise, place the wire with edible glue and give movement. Let dry. Colour in green and yellow tones.
Take pieces of white gum paste and form small spheres. Let dry. Colour the top with Pearlescent White.
Assemble bouquets with nine berries and all leaves.
Using the holly cutter, cut nine leaves of green gum paste for each bouquet. Texturise, place the wire with edible glue and give movement. Let dry. Colour in green tones and brown on the tips of the leaves.
Take pieces of red gum paste and form small spheres. Make an X cut at the top and let dry. Colour light brown on top. Assemble berries and add leaves forming small branches.
Cake - 10.
With a cake layer filled in buttercream, carve the ice skate, cover with buttercream and let cool. Cover with fondant and decorate the details (eyelets, laces, seams).