{"id":13941,"date":"2012-12-19T05:54:27","date_gmt":"2012-12-19T10:54:27","guid":{"rendered":"https:\/\/www.thecakeblog.com\/?p=13941"},"modified":"2017-03-28T07:45:26","modified_gmt":"2017-03-28T11:45:26","slug":"sugar-mistletoe-tutorial","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2012\/12\/sugar-mistletoe-tutorial.html","title":{"rendered":"DIY: Mistletoe Tutorial from PetalSweet"},"content":{"rendered":"

An entire month of holiday inspiration would not be complete without a DIY or two!\u00a0 Now that we’re officially in the Christmas spirit and inspired to bake, we have a spectacular tutorial for you today.\u00a0 A DIY that is modern and sophisticated and just a touch of whimsy.\u00a0 It’s one part festive and two parts fabulous!\u00a0 And it comes to us from the insanely talented\u00a0Jacqueline Butler of Petalsweet<\/a><\/strong>!<\/p>\n

Jacqueline is an award-winning sugar artist, well known and loved for her meticulous sugar flowers.\u00a0 Students across the globe seek out classes with this talented sugar crafter, eager to learn her techniques.\u00a0 Yep, she’s that good! \u00a0Featuring\u00a0Jacqueline’s tutorial is not only a highlight for this site, but it has been a long time coming!\u00a0 And I cannot think of a better time than right now.\u00a0 As a little gift to you… a free lesson from the best.\u00a0 Today we’re learning how to make gorgeous Sugar Mistletoe with Jacqueline Butler of Petalsweet<\/a>!!<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Oh for the love of stealing kisses under the mistletoe!\u00a0 Jacqueline’s sugar mistletoe is magical… and she’s going to teach us how to make it!\u00a0 I love learning.\u00a0 And I know you do too.\u00a0 So let’s skip ahead to the good stuff… one spectacular arrangement of mistletoe coming up!<\/p>\n

\"\"<\/a><\/p>\n

HOLIDAY MISTLETOE<\/strong>
\na DIY by Petalsweet<\/a><\/p>\n

Flower-making Tools and Supplies:<\/em>
\n\u2022 Groove board<\/a>\"\"
\n\u2022 Foam pad
\n\u2022 Rolling pin
\n\u2022 Cornstarch
\n\u2022 Shortening
\n\u2022 Sugar glue
\n\u2022 Styrofoam
\n\u2022 Wire cutters
\n\u2022 Ball Tool<\/a>\"\"<\/p>\n

Mistletoe Berries:<\/em>
\n\u2022 30g white wire (3\u201d lengths)
\n\u2022 White Gum Paste<\/a>\"\"
\n\u2022 Confectioners Glaze<\/a>\"\" (with brush)
\n\u2022 Glaze Thinner<\/a>\"\" or alcohol
\n\u2022 White Pearl Dust<\/a>\"\" (optional)<\/p>\n

Mistletoe Leaves:<\/em>
\n\u2022 28g green or white wire (3\u201d lengths)
\n\u2022 Moss green and yellow-green gumpaste
\n\u2022 Leaf Veiner<\/a>\"\" (optional)
\n\u2022 Mistletoe leaf cutters
\n\u2022 Moss Green Petal Dust<\/a>\"\"
\n\u2022 Daffodil Petal Dust<\/a>\"\"
\n\u2022 Confectioners Glaze<\/a>\"\" (with brush)
\n\u2022 Acoustic foam OR apple trays OR scrunched foil for drying leaves
\n\u2022 Green floral tape<\/p>\n

STEP 1 :\u00a0 <\/strong>Roll a small (pea-sized) ball of white paste until smooth.<\/p>\n

STEP 2 :<\/strong>\u00a0 Dip end of 30g white wire into sugar glue and insert wire through ball until the tiniest tip barely pokes out the top of the ball. Place in Styrofoam to dry completely. Make as many as desired, varying the size of the ball, but keeping them small and dainty.<\/p>\n

STEP 3 :\u00a0 <\/strong>Finish the berries with a thin coat of 50\/50 Confectioner\u2019s Glaze if desired (half glaze and half thinner or alcohol. If a high gloss effect is desired, use the glaze full strength). Let berries dry completely. If you don\u2019t want glossy berries, you can just finish them with a light dusting of white pearl dust.<\/p>\n

STEP 4 :<\/strong>\u00a0 Roll moss green paste over groove board until thin and the groove is visible.<\/p>\n

STEP 5 :<\/strong>\u00a0 If using a single-sided leaf veiner, press the veiner gently but evenly into the surface of the paste, lining up the center of the veiner with the groove.<\/p>\n

STEP 6 :<\/strong>\u00a0 Remove the paste from groove and cut the leaf shape, centering the cutter over the veining.<\/p>\n

STEP 7 :\u00a0 <\/strong>Dip end of 28g wire into sugar glue, and then insert into the groove of paste on the back of the leaf about \u00bd inch. Gently pinch paste around base of wire to secure neatly.<\/p>\n

STEP 8<\/strong> :\u00a0 With the underside of the leaf facing up on the foam pad, lightly thin edges with ball tool, being sure to keep the ball tool \u00bd on your paste and \u00bd on the foam pad. Use firmer pressure with the ball tool to add movement to the edges of the leaf.<\/p>\n

STEP 9<\/strong> :\u00a0 Lay on foam or apple tray or scrunched foil to dry. Make as many leaves as desired in several different sizes, some dried facing up, and some dried facing down. I made the larger leaves with the moss green paste, and smaller leaves with a yellow-green paste for a little bit of contrast.<\/p>\n

STEP 10 :<\/strong>\u00a0 Blend petal dusts with a bit of cornstarch to create desired colors. Dust topsides of the large leaves with the desired shade of moss green petal dust. Dust the topsides of the smaller leaves with a mixture of yellow and moss green petal dusts.<\/p>\n

STEP 11 :\u00a0 <\/strong>Gently steam leaves for just a few seconds to get rid of the dustiness and to set the color. Let dry before using. Steaming will give your leaves a soft, velvety finish (which I preferred for the look of my mistletoe leaves). If a glossy look is desired, dab a thin coat of Confectioner\u2019s Glaze on the topsides of the leaves once they are dry from steaming. Let dry completely before using.<\/p>\n

STEP 12 :<\/strong>\u00a0 To make a small topper, tape the berries together in small groups of 3 or 5. Gather the leaves into several small bunches and tape together into a bouquet. Add a few of the berries, and finish with a ribbon and bow if desired. If using on a cake, arrange leaves and berries in a small fondant-covered Styrofoam ball to create a nice round bouquet. Attach the ball to the cake with a wooden skewer or a tape-covered wire inserted into a straw.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Thank you, thank you to Jacqueline Butler of Petalsweet<\/a> for sharing her tips and techniques with us today.\u00a0 It’s enough to make a girl giddy!\u00a0 And inspired to hang sugar mistletoe on every cake in sight.\u00a0 Perhaps your kitchen should have a mistletoe bouquet too… ready and waiting for a Christmas kiss!<\/p>\n

VENDORS & CREDITS<\/strong>
\nMistletoe Tutorial & Photography :\u00a0 Petalsweet<\/a>
\nLearn From This Artist : Jacqueline Butler’s Online Class<\/a><\/p>\n

 <\/p>\n

\n

 <\/p>\n

Find more projects, tutorials and recipes in the Christmas Gallery<\/a><\/strong>!<\/p>\n

\"DIYs<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

An entire month of holiday inspiration would not be complete without a DIY or two! Now that we’re officially in the Christmas spirit and inspired to bake, we have a spectacular tutorial for you today. A DIY that is modern and sophisticated and just a touch of whimsy. It’s one part festive and two parts fabulous! And it comes to us from the insanely talented Jacqueline Butler of Petalsweet!<\/p>\n

Jacqueline is an award-winning sugar artist, well known and loved for her meticulous sugar flowers. Students across the globe seek out classes with this talented sugar crafter, eager to learn her techniques. Yep, she’s that good! Featuring Jacqueline’s tutorial is not only a highlight for this site, but it has been a long time coming! And I cannot think of a better time than right now. As a little gift to you… a free lesson from the best. Today we’re learning how to make gorgeous Sugar Mistletoe with Jacqueline Butler of Petalsweet!!<\/p>\n","protected":false},"author":1,"featured_media":13945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[208,295,90],"tags":[],"class_list":{"0":"post-13941","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-12-cakes-of-christmas-2012","8":"category-blog","9":"category-diy","10":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/13941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=13941"}],"version-history":[{"count":26,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/13941\/revisions"}],"predecessor-version":[{"id":22928,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/13941\/revisions\/22928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/13945"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=13941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=13941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=13941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}