Make Danish pastries from Fimo
Tuesday, November 13, 2012
Hayley Bedells explains how to make Fimo pastries
Make a tray of pastries for the tea table, baker's shop or miniature cafe.
You will need
Fimo in raw pastry colours, apple, white icing and custard colours
Ceramic tile for baking
Ball ended tool
Clear Fimo gloss
Liquid Fimo gel
Cream & yellow paint
1. Roll out pastry colour. Cut into pieces about 8mm across. Squash slightly and shape, indent a dip in the middle with the ball-ended tool. Tap gently with the sandpaper to texture.
2. Gentle run the bristles of a soft paintbrush across an ochre or light brown pastel and brush the edges of the pastry cases. Bake a Gas Mark 2 for 8 - 10 minutes. Leave to cool.
3. Roll out and squash flat the apple colour, about 2 - 3mm slices. Roll each piece just once to smooth off the sharp 'cut' edges.
4. Add four or five chunks to each case, using a cocktail stick to help move them. Bake again at Gas Mark 2 for 3 minutes. Add a tiny an=mount of clear liquid gel. Mix a little with the cocktail stick. Hold the pastry case still on a piece of scrap clay to stop it moving while you complete this task.
5. Add 'custard' carefully, don't let it spill over the edges. Use a cocktail stick to help apply. Bake for another 2 - 3 minutes or until the filling has hardened.
6. Roll out 'white icing' clay to about 1.5mm, cut into 10mm pieces. Have clean hands to avoid contaminating the whiteness. Add lines across the tray of pastries. Re-bake for 4 - 5 minutes at Gas Mark 2.
7. Once cooled carefully brush the top of the pastries with clear Fimo gloss. Leave to dry.