ORIGINAL
MAGIC
WAYS TO
USE
 Metallic GoldMetallic Gold |  Metallic SilverMetallic Silver |  Metallic CopperMetallic Copper |
|---|---|---|
 Metallic BlackMetallic Black |  Pearly YellowPearly Yellow |  Pearly WhitePearly White |
 Pearly Pale PinkPearly Pale Pink |  Pearly OrangePearly Orange |  Pearly LilacPearly Lilac |
 Pearly Hot PinkPearly Hot Pink |  Pearly GreenPearly Green |  Pearly BluePearly Blue |
 Metallic RedMetallic Red |  Metallic GreenMetallic Green |  Metallic BronzeMetallic Bronze |
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FLOOD WORK
When doing flood work with Original Magic the gel is pressure piped to fill in the flooding. This can be piped onto a plastic sleeve, so the pattern can be seen to follow. Once dry the flooded design is flexible for you to shape. It takes a few days to dry hard & set.
WRITING
You can write with Original Magic, but once dry Original Magic self settles so the writing will be flat & not raised like royal icing. This was the main reason Original Magic was invented, so there was no double handling when writing with metallics.
EMBEDDED
COLLAR
Create embedded chocolate collars where the decoration is inside the chocolate. This is possible because Original Magic is flexible when it first dries. This is how the decoration can be wrapped around a cylinder or round cake.
DESSERT PLATE
Original Magic can be used to add garnishes to desserts, cakes, cake pops, cookies & chocolates. Here the profiteroles & biscuits have been over piped with metallic gold Original Magic. The lace divider has been made using a lace mat with pearly white Original Magic
EMBOSSING
Using pearly white Original Magic (or the lighter pastel colours), pipe a design onto your fondant. Leave this for 5-10 minutes & then wipe off with a cloth. You will have the pattern embossed into your cake.
STAND UP MONOGRAMS
Initials can be made with Original Magic to be free standing on top of the cake. Pipe these on plastic, allow to dry then attach to thin dry spaghetti with the same colour gel.
CORNELLI WORK
This cornelli pattern is technically incorrect as cornelli work should never connect. To be able to attach this design to our cake it needed to connect as once dry, it was picked up in 1 piece & attached to the cake.
CURLS
Curls can be made using a basket weave tube for thick ones & a writing tube for thin ones. Pipe lines & when dry wrap around a plastic pen, lollipop stick or straw. Leave these to dry. When ready slowly push these off the pen & you will have a curl.
CAKE OUTLINES
You can put the pattern of the image you want to create under some plastic & pipe over this with Original Magic. Once dry, remove from the plastic , place on your cake & fill in the image with buttercream, dream whip, royal icing or chocolate.
3D FLOWERS
3D flowers can be made with Original Magic by creating metallic paper & punching them out with a flower petal paper punch or by piping over a flower pattern, leaving it to dry then mould the petal to create the flower.
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3D FILIGREE
Filigrees are able to be piped flat with Original Magic & when dried to there flexible stage they are able to be shaped then left to set completely hard.
PUNCHED FLOWERS
Flowers can be made from edible leaf & punched out with craft punched. If you have a Cricut Cake Machine you can also cut the patterns out of the leaf with this too.
3D TIARA
3D Tiaras can be made by piping over the top of a pattern inside a plastic sleeve. Once dry using a pairing knife peel the tiara off the plastic. Now you can wrap this around the outside of a cake tin so it can dry hard in the correct shape.
EMBOSSED COLLAR
Using a patterned impression mat, you can created an embossed metallic chocolate collar to wrap around your cakes. Fill the collar with Original Magic gel. Leave this to set for a few days. Once set pour chocolate into the collar & wrap around your cake.
SILICON MATS
Original Magic can be used to create metallic silicon mat decorations. These can be added to cakes, chocolates, cookies, cake pops, cup cakes & ice cream cakes. Original Magic is Freeze-Thaw-Stable.
FLAT EMBROIDERY
This embroidery work has been piped directly onto the cake with a piping tube. Original Magic will not stay raised so any embroidery work which is piped directly onto the cake, cookie etc, will go flat as it self settles.
LEAF CURLS
Curls can be made from Original Magic by making flexible leaf. Palette the gel onto a plastic document insert & leave it to dry. Once dry remove the sheet of edible leaf from the plastic. Cut this into triangles to roll into curls.
CHOCOLATE
TRANSFER SHEET
Palette your gel over the top of the chocolate transfer sheet & leave to dry. Once dry remove the plastic sheet from the edible leave. The transfer sheet pattern will remain on the leaf. Use this to decorate.
EDIBLE LEAF/
FABRIC
Palette your gel over the top of a plastic sleeve. Leave to dry. Once dry remove the plastic sheet from the edible leaf/fabric. Use this to decorate making ribbons, punching with craft cutters, making backdrops etc.
EDIBLE FABRIC BOWS
With your edible leaf/fabric cut strips a little wider than what you want your bow to be. Fold the ends over so you have a smooth edge on both sides. Make a bow. Shape & leave to dry. CAKE MADE BY AMBER'S CAKES
INSCRIBED LEAF/
FABRIC
Using a pattern inside a plastic sleeve, write your inscription (in reverse) & allow to dry. Once dry using another gel colour palette over the inscription & leave to dry again. Peel the edible leaf/fabric away from the plastic.
STENCILLED CHOC COLLAR
Pallet your gel over the stencil onto a plastic sleeve. When dry, pour chocolate over the top & wrap this around your cake. Leave this to set. Peel the plastic off you collar. You will have a metallic stencil on the chocolate collar.
CRAFT PUNCHING
Use your paper craft punches to cut out decoration with the edible leaf/fabric. To cake create filigree stand up butterflies, continuous lattice patterns, happy birthday inscriptions. It is up to you.
BUNTING
This can be piped & joined together with a string made from Original Magic or can be done in a silicon mat. Inscribe onto the bunting when dry.
GOLD LEAF/
FABRIC COLLAR
Palette onto food grade cellophane to create a collar which is longer & higher than your cake. Once dry remove the leaf/fabric from the cellophane & attach to your cake with water. CAKE MADE BY SUGANANA
METALLIC BACKDROP
With your edible leaf/fabric put white chocolate on the bad side & attach the other sheet of leave. This will create some support within the backdrop. Cut out the pattern & attach to your cake.
RIBBON ROSES
Create ribbon roses with edible leaf/ fabric. Using long continuous strips of leaf to wrap around making a 3D rose.
HIGH HEEL SHOE
Use your edible leaf/fabric to create stunning cake toppers like this high heel show.
3D MOULDS
Using moulds can be a way to create jewels, buttons, flowers & other decorations. Fill the mould with Original Magic gel & leave to dry. Remove the decoration from the mould once dry.
EDIBLE GLITTER
From your left over bits of leaf/fabric, you can dry these off in the oven & then wiz them up in your coffee grinder, food processor or Thermomix. Then you have edible glitter to use on cup cakes, cookies, chocolates & cakes.
CAKE BOARDS
Paint your cake board with Original Magic to create a textured pattern on it.
LACE CHOCOLATE SHARDS
Create a lace mat with Original Magic. Allow to dry then cover with chocolate. Once set cut into shards to attach your cake.
EDIBLE SEQUINS
These can be made in a silicon mat or you can make sheets of leaf/fabric & cut them out with a hole punch. These attached to the cake with a damp cloth. SEQUINS MADE BY SUGANANA
PAINTING
Painting onto fondant, ganache & royal icing with Original Magic can enhance your design. Original Magic will dry completely flat, but the brush stroke pattern will be left on the cake.
STENCILLED COOKIES
Stencilling with Original Magic saves time with no painting required after the icing is stencilled. Original Magic sets hard, so no smudging overs after it is dry.
EDIBLE LEAF FLAKES
Pallet Original Magic thinner than you would for making leaf/fabric. You want to leave small wholes in this when you are palleting as this will give a natural effect. DONUTS MADE BY DESSERT PARLOUR