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Review: The Rapid Rose from Immaculate Confections

Natalie Porter is the founder of Immaculate Confections and the talented designer responsible for many of the most beautiful wedding cakes that light up our newsfeeds.

Her journey into the world of all-things-sugar began back in 2012, when Natalie created her first wedding cake – her own.

When she and husband Chris were planning their wedding, they decided they wanted something very personal and a little bit different for their cake. They weren’t able to find what they wanted from their local cake decorators, so, much to the horror of their families and friends, Natalie decided to take on the challenge of making their wedding cake herself.

Luckily, Natalie’s edible recreation of Lord of the Rings’ Minas Tirith was incredible and she realised that she clearly had a real talent for sugar art.

Roll forward six years and Natalie’s eye-catching designs are now regularly featured in magazines and blogs, she has won a multitude of gold awards at an international level and she is now teaching sugarcraft to other designers and artists.

However, her award-winning cakes are not the only thing that Immaculate Confections is known for, because in 2016, Natalie introduced her first time-saving product to the market: the Rapid Rose – the Five-Petal Rose Support Pad. Natalie explains that her Rapid Rose allows users to create beautiful non-wired roses from flower paste in just a few simple steps.

As a very reluctant sugar florist, the idea of being able to save time (and effort) on my usual one-petal-at-a-time method of crafting sugar roses sounds like a real winner to me and, after one of my subscribers reached out and asked me if I could demonstrate the Rapid Rose, I decided to get in touch with Natalie and ask if I could have a play.

Included in Natalie’s Ultimate Rapid Rose Bundle are the Five-Petal Rose Support Pad, a set of Five-Petal Rose cutters in 90mm, 80mm, 70mm and 60mm, a set of Extra Large Five-Petal Rose cutters in 100mm & 120mm, a Water Brush Pen and a sample pack of prepared 20mm and 25mm Poly-Buds for use with the rose cutters.

With such an array of goodies included in the pack, one could become a little bit intimidated by all the bits and pieces, but fortunately, every purchase of the Rapid Rose comes with a free digital tutorial, packed with step-by-step pictures and detailed instructions to help users make impressive and perfect sugar roses. This is where I decided to start, before I even unpacked the kit.

The tutorial was incredibly detailed and full of lots of helpful pictures, which made the process of using the kit for the first time very easy.

Natalie’s guide recommends that we use flower paste to craft her roses, but with the variety of amazing products that have been coming to the market over the last year or so, I thought I would try using my Rapid Rose kit with a selection of different products, namely Renshaw’s Petal Paste, Renshaw’s Flower & Modelling Paste and Renshaw’s Modelling Paste.

For my first attempt, I decided to use the Renshaw Petal Paste – simply because I hadn’t got around to trying it yet. Available exclusively in white, I decided to colour it, and all of my other pastes before I used them, with Sugarflair’s Blush Pink. It took quite a while to fully blend the colour with the paste and I have a feeling that I may have overworked it in the process. My petals quickly became very dry, in spite of storing them using Vanilla Valley’s Petal Shield. When I went on to construct my first rose using the coloured Petal Paste, you may notice that some of the edges cracked and frayed a little.

For my next attempts, I was careful not to overwork the other pastes and I was keen to see which one would produce the best results.

When it came to crafting my roses using the Rapid Rose, the process was incredibly simple. Natalie’s photo-tutorial really makes each step clear and I actually found that regardless of the paste I used, I was able to create some very pleasing roses – that, if I am honest, were just as good as the ones that I usually spend days painstakingly crafting.

I arranged my flowers on a dummy so that I could keep track of which paste made each rose, but then I needed the dummy for something else in a hurry and they got moved. Now, I couldn’t even tell you which rose was made from which paste! I think it just goes to show how versatile the Rapid Rose kit is that I was able to create some pleasing roses using ALL of the pastes that I tried.

When it came to presenting some finished roses for this post, I had originally planned to dust and finish them, before presenting them in a complete arrangement on a dummy tiered cake, but then I got to thinking… My reader wanted to know what the Rapid Rose was like to use, not to see another post featuring a beautiful cake stuffed with beautifully perfect blooms.

Plus, Natalie already has that covered with beauties like this one…!

Instead, I decided to share a snap of a set of roses at various stages of the construction process so that you can see the sort of results I was able to achieve during my first play with the Rapid Rose.

Here are some roses with one layer of petals, some with two and some with three. To create even fuller blooms, one can continue adding another one or even two more layers.

Can you tell which ones are made from Renshaw’s Petal Paste, Flower & Modelling Paste or Modelling Paste? I bet you can’t!

Obviously, there are incredible sugar florists out there who are able to create stunningly realistic sugar flowers and, if that is what you want to be able to achieve, sadly there are no shortcuts to perfection. However, if you want to create a lot of good quality roses quickly, then the Rapid Rose is the perfect tool for you. As I’ve already said, if these were to be finished off fully, then they would easily stand up next to the usual roses I usually take days to create and yet these took me just over an hour. Yes, really!

Having been stung by other ‘quick’ or ‘easy’ rose Makers before (think colourful cabbages) part of me was initially skeptical about how these would come out, but I think it’s safe to say that I am converted.

If you think that the Rapid Rose from Immaculate Confections is the answer to your sugar-themed prayers and you would like to find out more, then you can visit Natalie’s website right here.

And while you’re there, you may wish to check out Immaculate Confection’s Perfect Peony as well.

I love peonies – they are absolutely my favourite my favourite flower – and I was so excited to see that Natalie had added them to her line up. I’m definitely going to have a play with the Perfect Peony next. I’m already seeing a projects to combine some fully finished Rapid Roses and Perfect Peonies together to create a beautiful floral cake. Not my usual style, as you know, but that’s how inspired Natalie has got me…

If you haven’t already subscribed to Mr Baker’s Blog, make sure you do before you go – you won’t want to miss out on my first attempt at peonies!

But until then, I must say a massive thank you to Natalie for letting me share her fabulous Ultimate Rapid Rose Bundle with you all. I hope you have enjoyed finding out a bit more about it…

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Four years and 15,000 likes later…

Would you believe that last week saw the fourth anniversary of the birth of Mr Baker’s Cakes? Yes, it has been four years since my friend asked me to attempt a Frozen cake for her daughter’s birthday and I came over all Cake Boss, Ace of Cakes and goodness knows who else besides…

That very first cake included my first foray into sculpting cake (the mountain), my first attempt at homemade modelling chocolate (the castle), my first attempt at piping (the least said about that the better), my first attempt at airbrushing (I really did buy ALL the gear for this one) and who knows what else (although clearly not modelling – check out those hideous knock off toppers)?!

I really did have to make a go of this new hobby of mine after the ridiculous amount of money I spent on that first cake, but fortunately it was not long after that that I discovered the amazing online cake communities that exist out there and the wonderful encouraging souls that you can find within them. They really spurred me on to have a go and try new things and before I knew it, I was creating cakes that I could only have dreamed of when I was just beginning.

And after the crazy whirlwind of cake shows, competitions, new friends, classes, dalliances with sugar floristry, modelling, sculpting, more than a few friend’s wedding cakes, some fabulous collaborations with individuals and brands, a ton of fabulous exposure in print and even on screen, thankfully, four years on, I still have just as much passion and excitement for all things sugar and sweet as I did back in those early days.

Even though things seem to be headed in a slightly different direction of late – less actual making of cakes and more writing about cakes – I still love getting to craft my sugar creations when I have the time and, rest assured, I am constantly fighting the urge to bake and create, so I can’t see me stopping any time soon.

It seems incredibly apt that this weekend also saw my Facebook page hit its next milestone in terms of followers (only fifteen bloom’ thousand!) and I am so grateful that you have all come along for the ride with me – and stuck with me through the various different avenues that I have explored. I can’t wait to see where this crazy sugar rollercoaster takes us all next.

Thank you so so much – my love and appreciation to you all… xx

A Weekly Slice of Something Sweet, All Content, Blog

Time for you weekly round up of all things Sweet…

Happy Sunday everyone!

I do hope you are having a wonderful weekend, wherever you are.

Let’s get Sunday off to a great start with your latest issue of Something Sweet.

Issue 17 is here with everything you might have missed from the last week in cake, including an announcement from Kara Andretta, Corinna Maguire’s caking ‘must have’, a preview of this year’s Cake & Bake Show: London, a quick look at a fabulous new book from Cassie Brown and, of course, this week’s Cake of the Week!

Check out all this and much much more in this week’s Something Sweet – find it here!