Thursday, April 15, 2010

Cheesecake tutorial

This tutorial have been an online workshop at cdhm, and you’ll find many tutorials on the member pages. Hope you will try it. It is great fun, and there are many filling possibilities if you don't want to use canes. You can make cherries or blueberries instead.

Materials you will need:

  • Polymer clay (I have used Fimo soft, but use whatever clay you are comfortable with)
  • Translucent
  • Beige
  • White
  • Yellow
  • Green
  • Red
  • Gloss varnish
  • Brush for varnish
  • Pigments or chalk in color ochre and burnt umber
  • Brush for pigments
  • Long cutting blade
  • Black tiny sand from railroad shop
  • Sandpaper medium coarse
  • Kemper rose cutter set. Using the smallest
  • Fruit canes ready made. Banana, strawberry and kiwi.
  • TLS
  • Pasta machine
  • Lid with small striped pattern. Top of glue bottle or Amorall.
  • Cocktail sticks
  • Talcum powder or cornstarch
  • Oven
  • Oven thermometer
  • Paper (parchment)
  • Tile or other work surface
  • Optional cake stand and plate

We will start to make the crust for the cheesecake. You might put on the oven so it is ready to go.

Mix 35%white, 35% translucent, 25% beige and 5% warm yellow.
Put it trough pasta machine several times or kneed by hand. Last pass should be on nr 5 setting on pasta machine.

Cut out a round shape with the smallest rose cutter.

Take a new piece of the mixed clay about 7 cm long also pressed trough a pasta machine on nr 5 setting. 
Cut it to shape so it will fit around a lid with small striped pattern. (I am using the top of a Amorall spray bottle or similar).
Dust the lid with talcum powder or cornstarch.
Press the clay strip firmly on to the lid to make good marks in the clay. Release and lay on flat surface. DSC_0716
With your long cutting blade cut it long enough to go around the circle. DSC_0732
Cut it about 5mm high. DSC_0733
Make a slant cut on one side. DSC_0735
Make wholes in the round shape with a cocktail stick. DSC_0738
Take TLS on a cocktail stick and lay it all around the circle. DSC_0745
Press the clay strip carefully onto the circle using the cocktail stick as guide. DSC_0757
When you meet the ends, cut the excess off making a slant cut in the opposite direction to the first. DSC_0767
Try to get a neat seam. DSC_0770
It’s not very important because this is where you will cut off your cake piece later. DSC_0777
Take your pigment brush and dust the pie shell with ochre first. If you want it to have some more brown spots, brush a bit with burnt umber as well. DSC_0782
Take some clay and make tiny crumbles that you bake along with the pie shell. This makes it so much more realistic at the end. Bake the pie shell and crumbs for 15 minutes on recommended temperature for the clay you are using.
While this bakes we will make the filling and top decoration. Make sure your hands are clean.

Take a small piece of white clay and the same amount translucent. A 50/50 mix. You also need a tiny bit of warm yellow clay. Make sure it is tiny or it will overpower the mix. This is to simulate the egg yolk that’s in the cheese mix.

Mix this well and put it aside.

Cut the canes for the top or gather them if already cut. You will need about 15 kiwis, 10 strawberries and 6 bananas. This will vary all on how you will lay it the on pie. Cut a bit more for extra safety. DSC_0796
Take the crust out of the oven and let it cool slightly. Make a ball of the cheese mix and press it into the pie shell. Make it almost full, but leaving a bit so there will be space for the fruits. DSC_0802
Brush some TLS on top of the cheese mix so the cane slices will stick. DSC_0810

Take a cocktail stick and dip it in TLS. Not too much, just a little. This will act as a tweaser or an extra hand of some sort. It will grip onto the cane slices.

Start with the kiwis and lay it in an overlapping pattern all around the cake. Last kiwi slice you will tuck under the first to make it look pretty and perfect.

Use the cocktail stick and put on a bit of TLS on the lower end of the kiwis. This will make the strawberries stick more easily. This is a bit tedious. DSC_0824
Lay the strawberries in an overlapping pattern. DSC_0829
Put on a bit of TLS on the lower end of the strawberries. DSC_0838
Last circle is the bananas. DSC_0847
We will make a whole strawberry to put on top of the pie. Mix about 90% translucent with 10% red clay.
Make a ball and shape it into a cone by rolling it in the palms of your hand. Lightly coat medium coarse sandpaper with black railroad sand. Roll/press the strawberry into the sandpaper. It might loose its shape, if so form it back to a cone. The sands simulate the little seeds on the strawberry.
Take a cocktail stick and press it into the top of the strawberry. Mix a tiny bit of translucent and green. Make two snakes. DSC_0870
Lay them crosswise DSC_0875

Press them into the hole in the berry.

Carefully put it in on top of you fruits with a little TLS underneath.

I put a piece of parchment paper on top and bake it for about another 15 minutes. The reason I put the paper on top is that I think the canes will discolor less. This doesn’t have to be like this in your oven. Experiment!
Cut the pie where you made the ends meet when making the crust. DSC_0891

Varnish the fruits with gloss varnish.

If you want to make the inside crust a bit browner, take some ochre pigment with a bit of the varnish and dab it on with a cocktail stick.


Display on plate and cake stand and if you want to, you can glue on the little crumbs for the extra touch of realism.



Ascension said...

Que maravilla!!!!!!!!!!!!
No podria ser mas real!!!!
Muchisimas gracias, por el tutorial.
Lo dificil, va a ser que quede tan autentico.
besitos ascension

The Old Maid said...

I am the one who's going to buy instead of making the cake myself but I have to admit - perfect turtorial Christel! But why am I hungry right now? ;)

Christel said...

Gracias Ascension:)

rosanna said...

I've seen it before but now it's much better. Yummy to say the least. Thank you Christel.
BTW I can read French fluently and I survived two weeks in France with my French but talking.... let's say that I invent something.I can understand quite easily if they speak "tres doucement".The truth is that anytime I try to speak French my tongue tangles and English comes out.Funy, isn't it ?

Flora said...

Wow! It seems so easy... Now I feel compelled to try!
A big hug

synnøve said...

Ahh... I am so amazed, all the smart things you think of to make it!!! The way you make the edge.. it is so clever!!!! And of course it looks like a real cake..mmm!!
But I need a personal tutorial to make something like this LOL

Merry Jingle said...

Thank you for the fab tutorial, I'll have to try it :)


Debbie said...

Brilliant Tutorial Christel..x

Arantxa Fariña said...

Thank you Christel for the tutorial!!

The chesecake are delicious!


Eva said...

Oh Thanks! Thanks for the tutorial. It is great!!
When I try it I will show you (probably as good as yours) ;)
Un beso

Noelia Contreras said...

Thank you soo much!!
I love it!

Susanne said...

Thank you for sharing, dear Christel! Now I have the courage to try it myself, I think.
Love, Susanne

Estefanía said...

Thank you so much for this fantastic tutorial, so well explained! try to do it, though I know beforehand that there was not a quarter of it than you. A kiss!

Rebekah said...

Terrific tutorial! Such wonderful detail you put in all your creations Christel! :-)

Linda Carswell said...

It is wonderful to see the process behind the making of these delights. Once again a beautiful little creation.

Linda x

cockerina said...

how wonderful! seems really easy! thanks a lot for this tutorial, you were very generous! I will try soon to make my fruit cake ...
only two questions I ask myself: what good is making holes in the bottom of the pie, before putting into the "cream"? Why bake the cake twice, before and after filling with cream and fruit? I can not cook everything together just once?
I beg you, answer me, thanks!

Christel said...

Catharina: The holes makes it "breathe" a bit so it doesn't puff up too much. Baking twice or more gives a lot more control than dealing with a floppy unbaked pie shell. You just would loose the definitions. Hope that helps:) Thanks for comments everybody:)

Garden of Miniatures said...

Very great tutorial and so interesting to see the sigle steps how you make it.The trick with the bottle for the border of the cake,something I never have thought of !Very clever ;-)!Thank you for sharing this tutorial with us.Jeannette

perlAmica said...

Grazie mille cara Christel per questo tutorial!
Brava brava brava!!!
Baci dall'Italia!!!

Sans! said...

Thank you Christel! Not sure when I am making a cake though but tutorials like this is always useful.

Deni said...

Oh what a brilliant tutorial thank you Christel!

Lize said...

You are so kind to share all these wonderful tutorials with us. Thank you Christel!

It looks so edible!

Whittaker's Miniatures said...

So many times Ive sat and thought of giving this a go but now I MUST Christel for Alice's table, she needs one of your cheescakes at her Hatter party so after the school holidays out will come the clay!! Thankyou for such a clearly explained tutorial, wish you could do one on macaroons, I just cant get them to look realistic!!! Kate xx

dora said...

Thanks for the tutorial is very well explained. I do so.
Do you want to make a film challenge?
Bring on my blog awards.
a carmen hug

Eva - tatalamaru said...

Te ha quedado una tarta preciosa, y con una realidad asombrosa. Congratulations!!!!!

Meli Abellán said...

My goodness is just pefect!!!!! Incredible!!!!!
Thanks for the tutorial.
Congratulaitons christel!
Warm regards,


What art!
I follow your blog
add your link on my blog
Hugs from Spain

ilovelittlethings said...

Beautiful cheesecake. Thanks for the tutorial.

Loida H. said...

Oh i love this =) i can't wait to make one for myself! Although i don't think it will come out as neat as in the picture! lol

Natascha said...

What a very nice workshop. Wheni have more time i want to try to make the delicious pie.

Greetings Natascha

DLSarmywife said...

Christel, that is fantastic!!!! I wouldn't have thought to use the ribbed bottle for the cheesecake shell! Fantastic, thank you so much for sharing with us!

Sofia said...

It looks so beautiful and real! Thank you so much for sharing.

Have a great weekend


Wendy Luane Barber said...

Your tutorial was amazing but I think I too will also buy. There are only so many hours in a day. LOL

What kind of camera are you using? Do you have a place set up to take pics?

Meine Kleinigkeiten said...

Vielen Dank für diese Anleitung! Es sieht so leicht aus und die Fotos sind sehr schön! Greetings from Hamburg

dalesdreams said...

Fabulous tutorial, Christel, it looks like a lot of work just putting the tutorial together.

Thank you so much for sharing this process. I've always been very curious about how food artists create their food.

Caterina, just in case you pop back in here, you would do the same with a real pastry, adding the pricks for the same reason and baking it twice.

Me llamo Vanesa said...

Thank you so much for the tutorial.

You are such an inspiration!

Have a nice Sunday!


Lyy leung said...

So Good!Good!Good!Good!Good!Good!

Unknown said...

WoW Christel what a wonderful tutorial, Thanks for sharing :0) warm hugs!!! -Nicole

PAKY said...

Thank you very much for cheesecake tutorial, is fantastic, so real, a great work!! you are a great artist! hugs

ANA ROSA said...

Christel, mil gracias por el tutorial!!!
Se ve una tarta de queso tan real!!
Intentare hacerla uno de estos dias.
Un beso.

Lynn B said...

Wow Christel, what a fabulous tutorial, I just love the way it has turned out!

Unknown said...

Well, I think I have to try this one time!
Thank you for sharing!


cockerina said...

thanks a lot, Christel!

C said...

Thank you so much for this wonderful tutorial. I look forward to trying it. Best wishes, Carol :)

Flor said...

Mmmmm!!¡Delicioso!!Muchas gracias por el tutorial, esta muy claro C =
Y precioso!!
Cristel , me gustaría mucho verte por mí blog que abri la semana pasada
Un beso

Sergio said...

Incredible. Fantastic.

Lola/Vala said...


Nuria said...

Perfecto como todos tus trabajos muchas gracias por el tutorial

PILAR6373 said...

Increible,parece totalmente real,muchas gracias,seguro que lo intentaré!!!

minihobi said...

thanks for the tutorial:)
it is great, very very very good:)

super3 said...

Gracias por el tutorial.

miniaturista said...

Que preciosa, gracias por el tutorial y Feliz Navidad.
Un abrazo