Cake Decorating Tutorials  (How To's) Tortas Paso a Paso

Вернуться   Cake Decorating Tutorials (How To's) Tortas Paso a Paso > Figure making tutorials > Fruits, Vegetables, Cakes, etc. > Bacon, Chops, Poultry.


Ваш профиль:
Your Avatar
Забыли пароль?
Регистрация



 
Ответ

МК лепка "бекон и отбивные" --Gumpaste (fondant, polymer clay) bacon and chops making tutorial

 
LinkBack Опции темы Поиск в этой теме
  #1  
Старый 13.11.2011, 19:14
Администратор
 
Регистрация: 07.09.2010
Сообщений: 7,940
По умолчанию МК лепка "бекон и отбивные" --Gumpaste (fondant, polymer clay) bacon and chops making tutorial

Название: 1.jpg
Просмотров: 0

Размер: 179.0 Кб

Название: 2.jpg
Просмотров: 0

Размер: 170.9 Кб

This section on uncured meat introduces you to the concept of stacking layers of coloured clay to make a cane, opening up a whole world of possibility for miniature food-making. We also look at how to create realistic meat colours and wrapping paper - all made out of polymer clay.

Method
1 Roll out a very thin sheet of approximately 6 x 4cm of the skin mix.
2 For the fat, roll out a slightly thicker layer the same size as before and lay this over the skin layer.
3 Form a roll from the pink meat mix, approximately 5mm in diameter. Position this roll along the top edge of the squared-up pieces of skin and fat layers.
4 Roughly roll out a layer of pink meat mix approximately the same thickness or slightly thicker than the fat. Position this beneath the roll so that they almost join. Try not to make this layer too even in thickness as varying the thickness adds to the realism.
5 Tear the rolled meat mix into strips.
6 and 7 Start to build up layers of meat strips and very thin layers of fat (layering three layers of meat and one of fat to produce the right combination).
8 Press the meat and fat layers together gently. Fold the bottom of this layered stack up underneath the meat roll. Curl the top over ever so slightly.
9 Start to lengthen the strip by a combination of squeezing and pulling, making sure that you don't squash the roll out of shape too much.
10 When your strip is
slightly less than 2cm thick, stop pulling. This size is about correct for 1/12 scale. Cut the cane to expose the finished bacon rasher effect. Now slice the bacon very finely to produce rashers.
11 If you are making the bacon to display in the dolls' house and you want to show it wrapped in butcher's paper, roll some foundation colour mix 2 as finely as you possibly can, preferably in a pasta maker set to the very finest setting. With your fingers, smooth out and stretch even further if possible. Cut out a small wrapper shape, up to 3cm square.
12 Carefully wrap the bacon in the paper, as if it has been left half open on the meat stall or In the kitchen.
For fried bacon
Simply arrange slices with ripples to simulate the appearance of cooked/fried bacon and once hardened, touch up the ridges with a little orange/brown glaze.
Ответить с цитированием
  #2  
Старый 13.11.2011, 19:17
Администратор
 
Регистрация: 07.09.2010
Сообщений: 7,940
По умолчанию

Название: 2.2.jpg
Просмотров: 0

Размер: 85.4 Кб

Название: 2.3.jpg
Просмотров: 0

Размер: 85.9 Кб

Название: 2.5.jpg
Просмотров: 3

Размер: 74.5 Кб

Название: 3.jpg
Просмотров: 3

Размер: 77.9 Кб

Pork and lamb chops

The chops are made in almost exactly the same way as the bacon. Pork chops tend to be larger than lamb and the lamb meat is darker. Follow steps 1 and 2 to make pork and the remainder for lamb.
Method
1 Mix up a slightly paler meat mix than for bacon. To the original mix, add flesh pink and possibly a tiny amount each of ochre and grey, though this is optional. The best thing is to work from life to get the right colour mix - vegetarians excepted!
2 The tail end of the chop is shortest, so just make up very short meat layers and maybe only two of them. If you are a perfectionist, make up layers of varying thickness and slightly differing shades to simulate real meat. I give my chops a short layer of darker pink. For trimmed chops, leave out the skin layer.
"3 For the lamb chop cane, make it very much as you did for the bacon and pork chops with a few minor additions.Mix some terracotta with your basic meat mix to produce a darker colour for the chop bone. Form a small triangular cane by wrapping a little triangular prism in foundation colour mix 1.
4 Add your little triangle to the top of the eye of the meat (for added realism, I make a little indentation in the top of this triangle). Now add extra layers over this bone. Again, working from life will help you with this bit. If you find this works, you are destined to be a super-caner!
"
5 Using a blade, slice your chops to the desired thickness.
6 Wrap your chops and bacon in butcher's paper for an effective display.
Ответить с цитированием
Ответ

Метки
3d figures, acest site alimentare in miniatura, addım-addım təlimat, adım, adım adım yönergeler, alimentaires, alimentaires en miniature, alimente, alimento, alimentos em miniatura, alimentos en miniatura, artesanatos passo a passo, bacon, bekonas, bemutató, birthday cake, biscuit, boczek, bolando bolos, bolos decorados, braciole, braciole di maiale e agnello, bravčové a jahňacie kotletky, cake decorating, cake decorating techniques, cake topper, cake toppers, cake tops, carne de cerdo y chuletas de cordero, cerâmica plástica, character figures, characters, children's cake, chops, chuletas, cibo, cibo in miniatura, co miniaturowe żywności, cold porcelain, comida, confeitando bolos, costeletas de porco e de cordeiro, cotlete de porc şi miel, cotletul, curso de modelado, côtelettes, côtelettes de porc et l'agneau, decoracion de pasteles, decoración de tortas, decorada en fondant, decorare le torte, decorazioni, deko fondant, dekorace na dort, dekoracija, dekoracije, dekorasyon, dekorácie, domuz eti ve kuzu pirzola, domuz pastırması, díky miniaturní potravin, especializada em modelagem de biscuit, fazer comida em miniatura, fender, figur kager, figuras, figure making tutorials, figuren, figures, figurice, figurice od fondana, figurine on the cake, figurines, figurinhas, figurky, figúrky, figür modelleme, fimo, fixando a cabencinha, flower paste, fläsk och lammkotletter, fondan, fondant, fondente, fondente di zucchero, food, fotopostup, foundant, gebak, glazuur, gum pasta, gum paste, gumpaste, gør miniature mad, gör miniatyr mat, gıda, hand-made, handmade, het maken van miniatuur voedsel, hogy miniatűr élelmiszer, how to, how-to's, hrana, instrucţiuni, instrukcijas, instrukcje, jak na, jedlo, jídlo, kage dekoration, kagedekoration, kakebaking, karaj, kiaulienos ir ėrienos pjausnių, korak, korak za korakom navodila, korak-po-korak upute, koristeet ja koristelu, koteletter, koteletts, kotletter, kotlety, krok, krok po kroku, krok za krokem, krok-za-krokem, la modélisation, lage miniatyr mat, las instrucciones, las técnicas, le tecniche, lebensmittel, les techniques, leuat, lukie, machen miniatur nahrung, mad, maistas, making miniature ruokaa, marcipanové figurky, marshmallow, marsipanfigurer, masa flexible, master-class, master-klasse, master-klasy, mat, meistras klasės, metodikas, miniatiūriniai maisto, miniatur, miniatur-lebensmitteln, miniatura, miniatura alimentare, miniature, miniature mad, miniaturní potravin, miniaturowe żywności, miniatuur, miniatuur voedsel, miniatyr mat, miniatyyri ruokaa, miniatúrne potravín, miniatűr élelmiszer, minijatura, minijaturne hrane, minyatür gıda, mistr třídy, modelado, modelagem, modelando a barriga, modelando a cabencinha, modelando a perninha, modelando as maozinhas, modelando o cabelinho, modelando o corpinho, modelando os bracinhos, modelando os pezinhos, modelare, modelerte figurer, modeling, modeling paste, modeliranje, modellazione, modelleme, modellering, modellieren, modellierpaste, modelling, modelling past, modelləşdirmə, modelovanie, modelování, modelowanie, motivtorten, návod, opplæringen, orelhas, ozdoby, pamoka, pap, pas, pas-cu-pas, paso, paso a paso, passo, passo a passo, passo-a-passo, passo-passo le istruzioni, pasta de goma, pasta de miel, pasta flexible, pasta laminada, pekoni, pintura dos olhos, pirzola, pocelana fria, polymer clay, pork and lamb chops, postupak za ukrasavanje, pravljenje figurica za torte, preparar la comida en miniatura, pysk, pâtisserie, předměty z marcipánu, rendere gli alimenti in miniatura, rendre la nourriture miniature, ruoka, schmelzend, schritt für schritt anleitung, schritt-für-schritt, schritt-für-schritt-anleitungen, schweinefleisch und lammkoteletts, sculpting, sertés és bárányborda, sianliha ja lampaankyljyksiä, slanina, slănină, snukis, soggetti, souvenirs, speck, spek, stap, stap-voor-stap, stap-voor-stap instructies, steg for steg, steg-för-steg-instruktion, step, step by step, step-by-lépésre, step-by-step, step-by-step instructions, stvaranje minijaturne hrane, styrofoam, sugarcraft, sugarpaste, suikerglazuur, svinekjøtt og lammekoteletter, svinekød og lammekoteletter, svinjetina i janjetina kotleta, szalonna, technieken, techniken, techniki, techniky, technikák, techniques, tecnicas de decoracion, tecniche, tehnici, tehnike, teknikker, teknikler, telgopor, tocino, topo de bolo, topo do bolo, topos de bolo, torte, torte decorate, torten dekorieren, torti, trin, trin for trin, trin-for-trin, trin-for-trin instruktioner, trinn, trinn for trinn, trinn-for-trinn-instruksjoner, tutorial, tutoriale, tutorias, tutorias/ideas para decorar los bizcochos, tutoriel, tutorijal, técnicas, udžbenik, ukrašavanje torti, uputstvo za dekoraciju, varkensvlees en lamskoteletten, vepřové a jehněčí kotletky, voedsel, vďaka miniatúrne potravín, wieprzowiny i jagnięciny kotlety, zuckerfigürchen, zuckermasse, सजा केक, ट्यूटोरियल मास्टर वर्ग, कदम, कदम दर कदम निर्देश, तकनीक, मॉडलिंग, モデル, ミニチュア, élelmiszer, étape, étape par étape les instructions, öğretici, 一步, 一步一步的指示術, žingsnis, žingsnis po žingsnio, żywność, 宗師級教程, 建模, 裝飾蛋糕, κάνοντας μινιατούρα τροφίμων, βήμα, βήμα προς βήμα οδηγίες, οδηγίες βήμα βήμα, μινιατούρα τροφίμων, μπέικον, μπριζόλες, παντεσπάνι art, τεχνικές, τροφή, φροντιστήριο, χοιρινό και αρνί παϊδάκια, инструкция, как сделать, крок за кроком, крок за крокам, отбивные, відбивні, питание, покроково, полимерная глина, пошагово, пошаговые фотки, пакрокава, персонажи, принятия пищи миниатюрные, прийняття їжі мініатюрні, прыняцця ежы мініяцюрныя, пържоли, миниатюрни храна, миниатюрные пищи, миниатюра, мк, моделиране, майстор-класа урок, майстар-клас, майстер-клас, майстер-класи, маршмеллоу, мастика, мастер-класс, мініатюрні їжі, мініатюра, мініяцюрныя ежы, адбіўныя, бекон, лепка, ліплення, ручной работы, ручная работа, украшение тортов, свинина и баранина, свинина і баранина, свинско и агнешко пържоли, свініна і бараніна, сахарная мастика, уроки прикрашання, стъпка, стъпка по стъпка инструкции, техники, техника, техніка, туториал, туторіал, тэхніка, фигурки, фигурка на торт, фимо, фігурки, фігуркі, холодный фарфор, харчаванне, храна, шаг за шагом, інструкцыя, інструкція, їжа

Опции темы Поиск в этой теме
Поиск в этой теме:

Расширенный поиск






©2022 Lovely Tutorials