This is my premade stash of deco parts. Eventually i’ll probably teach you guys how to make everything from it, but for this series of tutorials i’ll teach macarons, ice cream, cookies, wafers and berries. In my opinion those are the most common parts used in sweets deco, and also the easiest. The difference between making sweets jewellery and parts for deco is that you want to keep it as simple as possible for deco. For one, you’ll be using so many parts that if you made each deco part as detailed as possible you’d be there for months! And the other thing is, sweets deco is a very over-the-top cute decor style, anything too realistic and detailed and it’ll just look odd. Anyway, today i’ll be teaching you how to make the macaron, which, in my opinion is one of the most basic parts of sweets deco.
First you have to colour your air dry clay. This is very easy, just take a small amount of your paint, dab it on, and mix! If you really hate getting paint on your fingers you could wear gloves, but I think it’s a waste. I just go wash my hands continuously :). Use the paint in small amounts, it’s easier to add paint than to take it out. Another alternative to doing this is to get a blade and shave pastel bits into powder and mix it in the clay, but I find that unless you’re doing pastel colours where you don’t need much pastel, it dries the clay out badly. Also note, for dark colours like chocolate it’s probably easier to either paint it on after it dries or use the pastel method (keep water at hand so when your clay dries out you can dab a bit on). Paint sometimes looks brown but is actually green or pink or whatever when it’s lighter, and by the time you’ve added enough to your clay to make it brown it probably isn’t very clay like anymore. If you want to store your air dry clay just wrap it in some cling foil and keep it in an air tight container.
After you’ve mixed your clay with colour, roll out your clay to about half a centimeter thick. Grab a measuring spoon, the diameter of your measuring spoon is how big your macaron is going to be.
Press your scoop down like a cookie cutter on your dough. It won’t cut cleanly but that’s what you want. You need two for every one macaron.
Now you want to rip the clay around your macaron tops and bottoms away.
It should look like this after you’ve ripped the other clay away.
Using a toothbrush, press the rough edges towards the middle. See how in the circled part the rough edges are pushed in more than the other parts? Do this all around the macaron.
The left one is pressed in while the right one still needs to be done.
Now get out your modelling paste and piping set. Using a medium sized (small can also work) open star tip, pipe around and pull up. It doesn’t have to look perfect since you’ll be sandwiching the cream between two macaron halves anyway.
Put the second half of your macaron on top and voila, a macaron way easier than making the real one! Next up: ice cream.