CDHM The Miniature Way iMag, Tutorials, February 2011, Issue 13

CDHM The Miniature Way
February 2011, Issue 13
Tutorial: Cream Horn Pastries
Page 92

Tutorial with IGMA Fellow Linda Cummings

CDHM artisan and IGMA Fellow Linda Cummings shows you a how-to on making 1:12 scale cream horn pastries for your dollhouse

Step 21

Taking one of your horns, brush the inside with a fine coating of glue (I like to do this to make sure that the cream filling stays in place!)

CDHM artisan and IGMA Fellow Linda Cummings shows you a how-to on making 1:12 scale cream horn pastries for your dollhouse

Step 22

Then insert the tip of your icing nozzle into the horn and fill with your cream. Leave to one side to set.

CDHM artisan and IGMA Fellow Linda Cummings shows you a how-to on making 1:12 scale cream horn pastries for your dollhouse

Step 23

Take the chocolate clay and mix it well with the liquid clay until it is smooth and at a consistency that forms a string when you lift it with a pin/cocktail stick etc! When you are doing this add the liquid clay a little at a time ...if the mix becomes too runny you’ll need to add a little more clay and you could end up with enough icing to last you years!

NOTE
I store any left over icing in a little jam pot. The ones that you get at breakfast in a hotel ...and then it makes life so much easier next time I want some icing!

CDHM artisan and IGMA Fellow Linda Cummings shows you a how-to on making 1:12 scale cream horn pastries for your dollhouse

Step 24

If you have any masking tape handy, put a strip on your tile and position your horns onto this - it makes it easier to add the chocolate icing as the horns stay in place and don’t need holding.
Sorry I forgot to put masking tape on the materials list... blame senility!

CDHM artisan and IGMA Fellow Linda Cummings shows you a how-to on making 1:12 scale cream horn pastries for your dollhouse

Step 25

Dip a pin/cocktail stick into the chocolate icing mix and drizzle it over your cream horns.

Bake according to manufacturer’s instructions. For this stage, I usually bake for 10/15 minutes as the icing is very thin.

CDHM artisan and IGMA Fellow Linda Cummings shows you a how-to on making 1:12 scale cream horn pastries for your dollhouse

Step 26

For a variation in your cream horns, why not dry a white chocolate icing, made in exactly the same way as the chocolate, or simply dust them with icing sugar. To do this, brush a matt varnish over the cream horn surface and shave white artist’s pastel over it to make the icing sugar.

Now you have your cream horns you can arrange them however you like!