EXCLUSIVE DESIGNS SPRING INSPIRATION BEAUTIFUL STYLES The world’s leading sugarcraft magazine
By Karen Keaney
A COLLABORATION REVIEW
‘WHITE WEDDING ELEGANCE’ By Karen Davies
PRETTY IN PINK CAROUSEL
SEVEN OCCASION CAKES INSIDE
£3.95 March 2016
TEDDY BEARS PICNIC
9 771473 038043
DELICIOUS CAKE BAKER RECIPES
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c i l l a t e M Culpitt s e t s a P g n i Modell
Copper , Rose Go ld & Black
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Great for cake decora
in Gold, Silve
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Metallic Effect - Beautiful lustre colours - Fully edible!
Find a local stockist using the store locator on www.culpitt.com
For trade enquiries please contact Culpitt Ltd.
www.culpitt.com 03456010574 email@example.com Available from all good cake decorating retailers
Cover photography: Karen Keaney
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CAKE KIT BASICS
• • • • • • •
Icing sugar Cornﬂour for dusting Modelling tools Smoothers Palette knives Paintbrushes Non-stick rolling pin
Sugarpaste Buttercream Royal icing Flower paste Modelling paste Assorted dusting colours • Assorted paste colours • Edible glue
• • • • • •
Leeanne Cooper Editor firstname.lastname@example.org Tel: 01778 392427
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Our cover cake star this month comes from Karen Keaney. Find her beautiful Vintage and Handpainted tutorial on page 54.
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ith comfort baking, rich colour schemes and decadent valentine’s designs behind us, it’s time to embrace a new season with style; welcome to the Spring Chic issue. At Cake HQ we crave icing in hues of baby pink, daffodil yellow, duck egg blue and apple green, with blossoms, bows and darling birds tweeting the good news, summer is coming. This month’s cover showcases ﬁve styles of decorating, please do get in touch on Facebook and Twitter and tell us which design grabs your attention most: beautiful handpainted vintage illustration, pretty in pink carousel with antique gilt moulded ﬂourishes and divine lace cushions, cute hand modelled teddy bears enjoying a picnic, ﬂoral cutter work or, our white wedding classic using moulds and piping work? All feature wonderful detail. For Mother’s day edible gifts we have a new feature from Katy Sue Designs, Made with Fondant and Love on page 39 and cakes and bakes to give in pretty tins from The Great Sport Relief Bake Off. For inspirational period glamour and tips on how to start your own collaboration, we talk to Jenny Kennedy of Jenny’s Haute Cakes as she shares the cake highlights from her Downton Abbey world collaboration. Cake lace favourite Claire Bowman talks us through her cake decorating journey from birthday cake to Cake Lace success in Last Crumbs this month and award winning Rhianydd Webb shares her cake memoir with us on page 72. For the new to cake decorating head straight to page 50 to make Enrique Rojas Wafer Peony, stunning and totally achievable for a beginner. Make in different sizes for a single topper or group in bright colours to wow! For the more experienced and multiple tier needs, we have glamourous designs with rufﬂes, ﬂowers, glitter, sequins and classic bridal glamour to inspire and if you never made it to prom, you can model Penny Posh for the prom instead on page 25. I must thank you for your kind words of support and encouragement, positive feedback is the icing on the editor cake! But mostly, I want you to have fun crafting the designs inside and enjoy reading through the tips and ideas from your cake heroes. Simply follow the instructions and watch your decoration skills blossom…
March 2016 | 3
Look for us. Share with us.
Rainbow Dust Colours Ltd . Units 1 - 7 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk Â© Rainbow Dust Colours Ltd 2016
INGREDIENTS for March
OV E R
WORTH OFO GOODIES TY GIVEAWA INSIDE
See page 6
In this issue 6 Market Place
Open for news and reviews, tips and trends and of course, our monthly giveaways!
11 Cake Craft & Decoration subscription Treat yourself and enjoy all new cake trends, EXCLUSIVE designs and product know-how every month, delivered to your door.
36 Spring Kitchen Our monthly shopping list of cake crafting goodies.
39 Made with Fondant & Love Beautiful Sugarcraft gifts to give this Mother’s day from Katy Sue Designs.
46 World artists Jenny Kennedy from Jenny’s Haute Cakes talks us through her Downton Abbey collaboration.
58 Cake Boutique Simply Vintage inspiration from The Cake Company UK.
12 Glitzy masquerade
50 Wafer Peony
A stylish celebration cake, ideal for prom and sweet sixteens. Adapt the model to suit the occasion.
A real treat for beginners, these peonies can be made cheaply and quickly for amazing decorative results!
16 Sequin Swirls
54 Vintage & Handpainted
Striking metallics and height from Rhianydd Webb. A must make for a dramatic multi-tier event.
Karen Keaney gives us yet another divine handpainted design that we can’t wait to make. Easter cakes just got a makeover!
20 White Wedding
60 Fantasy flowers
Rhianydd Webb talks us through her Cake career highlights
Karen Davies wedding design looks striking in white for every season and you can tailor the colour scheme to match your bride’s colours too!
74 Cake Baker
25 Penny Posh
72 Cake Memoir
Delicious home bakes from The Great Sport Relief Bake Off
76 Templates Templates for Glitzy Masquerade on page 12 and Peony petals from page 50
77 Get the Look Metallic Jewellery styling ideas for glamourous cupcakes from Culpitt.
81 In the April issue Easter colourful and delicious antigravity cakes to captivate.
82 Last Crumbs We talk cake beginnings and Cake Lace finishes with Claire Bowman.
Another fabulous modelling masterclass with a new character from Mama Rhu, ready for the prom.
29 Sugar Flowers for Beginners Another beautiful instalment from Ulla Netzband with Tulips from Amsterdam.
Spring colours in a classic design, the perfect centrepiece.
64 Come Fly With Me Perfect your icing skills with Claire Bowman’s pretty biscuits for afternoon tea.
68 Flowered up Marble these beauties from Beata Khoo to adorn your cupcakes, traybakes, cake pops… anything iced!
32 Teddy Bears for beginners In the second part of Ann Pickard’s teddy bear series, we learn how to make an adorable teddy bears picnic and tumbling teddy cakes.
40 Carousel Veronica Seta wows us with vintage detail in this adorable merry-go-round tutorial, pink never looked prettier.
March 2016 | 5
A Valentine by any other name… We must apologise to the wonderful Rhianydd Webb for the miss crediting of her beautiful Quilled Valentine tutorial in the February issue. Thankfully, Rhianydd is featured in this issue too for us to credit her fully and get to know her style a little better in her interview on page 74.
PLACE Open for giveaways, competitions, product news, inspiration and more…
Cake International is coming to Ally Pally and you could be there, for free! We have 15 pairs of day tickets to give away worth £210 The world’s largest cake decorating show is making its debut at Alexandra Palace this spring with a visual feast of sugarcraft and cake decorating from 16 – 17 April 2016. The event attracts world-wide attention from cake decorating enthusiasts and you could win free tickets to join the fun, stock up on supplies and marvel at the extraordinary creations on display. Here at Cake HQ we are looking forward to seeing Rose Maceﬁeld unveil her Batman vs Superman in London for the very ﬁrst time, Sugar Show Productions revealing ‘The Cake Carnival’ an explosion of party inspired artistry in sugarcraft and cake and members from the London and Overseas Area of the National Association of Flower Arrangement Societies (NAFAS) bringing ﬂoral excellence, new designs and inspiration with a stunning ﬂoral feature from Lewis Carroll’s Alice in Wonderland. Our favourite buttercream artists Queen of Hearts Couture Cakes will be there too! For full details of all the features, workshops, exhibitors and guests at this show, visit www.cakeinternational.co.uk.
CAKE TREND FORECAST “2015 was a great year for cakes. We saw so many amazing things come from new cake artists and of course our well established cake idols. I think the leading cake colours of 2016 are going to be Rose Quartz, along with other warm delicates like Iced Coffee. I don’t see tall cakes taking a step down from the ‘height of fashion’ but I do see more traditional royal icing techniques being given a modern twist.” Debbie White of The Cake Decorating Company, Nottingham. “The naked wedding cake is still going to be a very big trend in 2016 however there is a nod back to the more traditional iced cake. Again the vintage/rustic trend is still looking popular but there is a note of elegance about it. A more reﬁned rustic.” Pia Cato of The Vanilla Pod Bakery, Cheltenham
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EDITOR STAR LETER
We want to hear from our readers and will start publishing letters and emails in the April issue. Write in with your comments and requests and you could win this fabulous edging tool kit from Edgers worth £71.41. The Editor’s Star Letter will receive the Edgers kit containing: • 1 Super Smoother • 1 Smedger • 1 Sharp Top Edger • 1 Narrow Curve Edger • 1 Broad Curve Edger • 1 Inside curve Edger • 1 Flexi Knife • 1 Side Edger • 1 Edgers Tape measure and a copy of the Cover Story Book.
Decorate Art Deco style with FMM Sugarcraft
To celebrate the latest launch from FMM, their Art Deco alphabet and number tappits, we have 10 sets including upper and lower class packs to giveaway. Create elegant numbers and letters to personalise your cakes using the sharp, yet smooth cutting edges you expect from FMM. Visit www.fmmsugarcraft.com to buy.
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March madness, a little early Why when we really care and want the best do we make mistakes? It’s infuriating isn’t it? February was my ﬁrst issue and we wanted it to perfect so of course, I made a mistake or two…. Apologies must go to Paul Bradford Sugarcraft School for the free tutorial promotion. The access logon wasn’t needed, only the promo code. But, on the plus side we have another generous lifetime access for another beautiful tutorial from Paul Bradford for his White Chocolate Wrap cake. Simply visit: www.designer-cakes.com/cakecraft. Cake Craft readers enter promo code CAKECRAFT the at checkout in order to gain free lifetime access to the tutorial.
Orchard Products Giveaway Orchard Products, makers of OP Sugarcraft Cutters and tools for over 30 years, are pleased to introduce a complete range of sugar ﬂower stamens to complement their Sugarcraft range. The stamens come in a variety of colours, sizes (as small as 0.07mm to large 2mm), ﬁnishes (matt or pearlised) and shapes (round, pointed, lily, gypsophila etc). All OP stamens are packed 144 pieces per pack, giving up to 288 heads per pack and with a RRP of £2.50 per pack, this is certainly good value. We have 10 sets of stamens for 10 lucky readers worth £10 each.
HOW TO ENTER Entering for a chance to win is simple: Visit www.cake-craft.com to enter online from 4th February or send a
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postcard with your name and address to Cake Craft & Decoration, Market Place, Warners Group Publications Plc, The Maltings, West Street, Bourne, Lincolnshire, PE10 9PH, stating clearly which freebie you would like to win. Closing date for entries is 3rd March 2016. March 2016 | 7
We’re Jammin’ with Ball® brand preserving range If you fancy jammin’ and preserving fruits for your own delicious cake fillings, this kit is certainly good value for the novice. The starter kit contains a preserving rack, jar-lifting tool, bubble-removing tool and 4 x 240ml glass jars with lids and bands plus instructions and recipes. We have 5 Starter Kits (RRP £19.99) to giveaway. Blood oranges are in season and add serious zing to your cakes. Make and slather this ORANGE MARMALADE in a Victoria sandwich…. Makes approximately 8 x 240ml jars Edibles: • 560g oranges (unpeeled), seeded and thinly sliced • grated zest and juice of 1 lemon • 6 cups water • 9 cups granulated sugar
Equipment: •8 x 240ml glass preserving Ball® brand jars with lids and bands How to: 1. Combine oranges, lemon zest and juice and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
Little Mermaid Thank you Rachel Lancing from West Sussex, for sending us your ‘newest and most favourite cake’. We love the edible wafer paper ruffles around the edge of the cake, the airbrushed purple-blue ombre and the pearls and sea shells.
“You said ‘the figurine was hand sculpted, she was meant to look younger but I am still learning how to make figurines! My 4th attempt so far’ but we think she is wonderful! Well done and keep up the good sugar work.” - Ed
3. Ladle hot marmalade into hot jars leaving 1/4 inch headspace. Wipe rim. Centre lid on jar. Apply band and adjust until fit is fingertip tight. 4. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed.
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Cake al fresco! Combine the love of gardening with cake making and decorating, using the CelCakes & CelCrafts Garden and Scenery set. RRP £10.99 We have 10 sets to give away. Create a different themed design every time, with these quality moulds made in the UK - let your imagination run wild. Great for both beginners and experts alike you can view online tutorials for hints and tips on using these and other CelShapes designs. Visit www.celcrafts.com for more details.
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Value £109.09 20/01/2016 18:49
Squires Kitchen airbrush give away SK have teamed up with The Airbrush Company to produce this impressive new product and we have two to give away, each with two sets of colour and cleaner worth £178.80 each! Hailed as the next-generation in air brushes this is designed for you to achieve truly professional effects. Powerful and highly portable this airbrush is ideal for the most demanding cake artist who requires consistent results every time. The high-quality versatile 45 psi airbrush has a powerful, sturdy, yet quiet mini compressor that allows you to achieve all airbrush techniques, such as colour fades and blends, shading 3D sugarcraft ﬂowers and models, stenciling, freehand strokes, detail and ﬁne lines. It’s perfect for use with the new range of Squires Kitchen Airbrush Colours and powerful enough to work with cocoa butter. The kit includes the airbrush gun, air compressor, built-in airbrush holder, air hose and two free Squires Kitchen Airbrush Colours to get you started.
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30 one month subscriptions to give away
Value £ 35 0
Discover the world of sugarcraft modelling and cake decorating with sugarcraft expert Ann Pickard. Perfect for home bakers, cake makers, home cake business, crafters, children and clubs, with a library of 200 tutorials and more added every month, members have limitless access to Ann’s unique style of sugarcraft ideas and techniques. Take a look at the tutorial for this stunning 2 tier Japanese Style wedding cake at www. quicksugarcraft.com/japaneseweddingcake The online school is designed for you to simply watch and learn how to decorate cakes. From basic skills to wired sugar ﬂowers, royal icing piping, celebration cakes, wedding cakes, ideas for children, sugarcraft ﬁgures, characters and animals. Whether you are a beginner or want to improve, anyone can learn to decorate cakes following Ann’s easy presentation style. Choose from two great value membership offers: three months for £17.50 or one year for just £60. Visit www.quicksugarcraft.com for more details and enjoy Ann’s simple and effective tutorials in CC&D. For one month for free, enter at the usual address marked ‘Ann Pickard.’ March 2016 | 9
Cake by post - 5 to give away! Bake Box, the ﬁrst of its kind in the UK, is a brand new subscription box designed for blossoming bakers to build up a repertoire of new skills as well as a collection of great baking equipment. Each bi-monthly box contains everything you need to create six amazing new recipes all around a speciﬁc theme. Two of the pieces will be innovative bakeware pieces that are not available on the high street and the decorating kits are from Rainbow Dust. Subscribers will also receive complimentary access to Bake Club Live for masterclass videos, bonus recipes and endless possibilities for new creations using your new professional toolkit! At £14.99 + £2.99 p+p every two months, its great value for money as each box contains at least £40 worth of equipment.
Visit www.the-bake-box.com for more details. We have 5 introductory boxes to giveaway and a reader offer code: CCD10 for readers to receive 10% off their ﬁrst box for a subscription only. Discount code available until 29/2/16 This delightful project gives you a taste of the baking fun that Bake Box can deliver, direct to your door…
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WHEN YOU SUBSCRIBE TO CAKE CRAFT & DECORATION... This month we are delighted to offer you a £15 M&S e-gift card when you subscribe by Direct Debit. Treat yourself to something special instore or online on us! Bake, decorate and join us!
EXCLUSIVE DESIGNS • NEW TRENDS • NEW TECHNIQUES • BEAUTIFUL STYLES The world’s leading sugarcraft magazine
‘SET THE MOOD’
FRENCH CHOCOLATE ROMANCE
By Karen Keaney
By Stephen Bennison
TIERS OF JOY Perfect cakes for
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Glitzy Masquerade You will need
Perfect for proms, cocktail parties and glamourous evening events, this cake has a dress code and it’s black tie!
Using a sharp knife, cut around the template masks.
Roll a cone of ﬂower paste. Using foreﬁnger and thumb roll the ﬂower paste cone two thirds up to form a waist.
Push white ﬂower paste into the brooch mould, leave for a couple of minutes then remove from the mould and leave to dry.
Lightly dust the back of the masks with cornﬂour and leave to dry overnight on theatrical plastic masks.
Cut off the top edge of the dress using a knife, then pull up the front of the dress using foreﬁnger and thumb to create a sweetheart neck line.
Edge the 20cm cake with the diamanté ribbon and stick into place with royal icing.
Edibles: • round cakes 10, 15, 20cm (4, 6, 8in) • sugarpaste, white, ﬂesh and brown • ﬂower paste, white and grey • cake drum round 30cm 12 (in) • thin cake boards 10, 15cm (4, 6in) • royal icing Equipment: • piping nozzle No° 2, 3 • Dresden tool • brooch mould (The Cake Decorating Company) • plastic masks (HobbyCraft) • diamanté ribbon (HobbyCraft) • lustre dust silver • rejuvenator spirit • paintbrushes • circle cutter 3.5cm • paste colour, ﬂesh (Sugarﬂair) • scallop tool • dusting powder, pink • edible pen, black • templates (page76)
Using a Dresden tool, mark lines into the bottom of the dress and around the neckline. Pipe grey royal icing with a no°2 nozzle in teardrop shapes to create a pattern down the dress.
Mark the 20cm cake with a Dresden tool in a wavy line halfway up the cake.
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March 2016 | 13
With grey royal icing and noÂ° 2 nozzle used for the dress detail, and a darker grey royal icing with a No. 3 nozzle, pipe dots along the marked line of the 20cm cake and flatten the dots with a damp paintbrush.
Cut out a 3.5cm circle of white flower paste. Fold the circle in half and pinch together.
Stick the dusted brooch with royal icing on to the sash where the two ends join. Hold in place for a few seconds until dry.
Fill in the bottom half with piped dots using the two different royal icings as used above, leaving some gaps, and leave to dry.
Scrunch the circle at the fold to create a ruffle, then roll in between both index fingers to create a point. Using a knife, cut off the point.
With the noÂ° 2 nozzle and grey royal icing, pipe the details onto the dried masks. On the one mask, pipe a filigree pattern and on the other some lines and swirls.
Roll a strip of white sugarpaste 4cm wide. Mark creases with a Dresden tool, dampen both ends with a paintbrush and pinch together with thumb and forefinger. Stick the sash around the 15cm cake so the pinched ends meet in the middle.
Using silver lustre dust, dust the brooch with a dry paintbrush to add a shimmer to the brooch.
For the top half of the ladies body, roll a ball of flesh coloured sugarpaste and cut it in half. Roll the top with thumb and forefinger to form the neck.
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To make her arms, roll a sausage in the ﬂesh coloured sugarpaste. At one end, roll the sausage to form a wrist and ﬂatten the hand. With a craft knife, cut the hand into thumb and ﬁngers then roll halfway down the arm to create an elbow.
For the ﬁnishing touches to her dress, paint the piped details with silver lustre dust and rejuvenator spirit.
Stick on the rufﬂes made earlier around the base of the 20cm cake using a small amount of royal icing.
To make her head, roll a ball of ﬂesh coloured sugarpaste and ﬂatten the one half slightly. Roll a very small ball of the paste and stick on to the head for the nose. Use a scallop tool to create a smile. With an edible black pen, draw on eyebrows and eyes.
To ﬁnish the masks, paint the piped details also using the lustre dust and rejuvenator and use edible silver glitter to add some sparkle.
To make her hair, roll very thin sausages of brown sugar paste and cut into strips of similar lengths. Wrap around a cocktail stick, leave to dry for a few minutes, then remove from the stick. Stick the curls on to the head in layers to create big, curly hair.
Round the 15cm cake paint random piped dots with the lustre dust and rejuvenator spirit to create some shimmer.
Royal ice the masks in place and hold them whilst they set.
March 2016 | 15
Sequin Swirls Wedding cake designers often take inspiration from wedding dresses, but never have dress designs been so exciting, giving us so many opportunities to create lush patterns and textures on our cakes.
You will need Rhianydd Webb
Place the cakes on the same size cake cards. Moisten the ganache with warm water and cover the cakes and 35.5cm drum with sugarpaste. Use ﬂexi smoothers to achieve a sharp edge. Dowel and stack the cakes. Allow to dry. Fix the gold ribbon to the drum edge using double-sided tape.
Snip a 2cm cut at the pointed base of the petal, glue one side only of the snipped part and overlap to create a bowl shape. Set the petals aside to dry. They can be stored in a tupperware container until you are ready to use them.
Cut four petals slightly larger than the 4cm (use rose petal cutters as templates and increase the cutter size for each row of the inner petals). Soften the petals on the sponge as before and ﬁx one each around the centre petal. Continue adding progressively larger petals around the inner petals until they are ﬁve petals deep.
Cut out ﬁfteen 7.5cm wafer paper rose petals. Shape the petals by holding the petal over a table top steamer to loosen slightly, then shape the petal around the thumb curving the edges back on ten of the petals, and forward for ﬁve of the petals.
Make the four inner petals by cutting out the 4cm petals. Roll the petals on a sponge using a dowel rod to curve. Glue the lower side of the petal and press the two side edges together.
Fix the four groups of inner petals together using edible glue. Ensure the petals are facing each other and use the glue sparingly to avoid dissolving the petals. Allow the centre to dry.
Edibles: • cakes ganached, 10, 15, 20.5, 25.5cm (4, 6, 8, 10in) • sugarpaste white 5kg (11lb ¼ oz) • ﬂowerpaste white 100g (3 ½ oz) • wafer paper white 10 sheets A4 • 23 karat edible gold leaf 4 sheets 8x8cm • edible glue • vodka or lemon extract • dusting powder Metallic Golden Sands (Rainbow dust) Antique Gold (Sugarﬂair) • paste colour Autumn Leaf (Sugarﬂair) • cornﬂour puff • CMC Equipment: • cake drum round 35.5cm (14in) • cake cards round 10, 15, 20.5cm (4, 6, 8in) • rose petal templates/cutters approximately 4, 7.5cm (1.6, 3in) • cake dowels x 6 • craft knife • ribbon 15mm • sponge and dowel • scissors • paintbrush, size 2 • paintbrush, ½in or pastry brush • ﬂexi smoother • long rolling pin • double-sided tape • non-stick board • table top steamer • large soft brush • wires white 24g • ﬂoristry tape white • small bowl • rose leaf cutter FMM • leaf veiner tea rose (Squires Kitchen Great Impressions) • ball tool • large sequins border (Karen Davies) • posy pics small, 2 • scriber
Take ﬁve of the 7.5cm petals with the edges curled back and place into the small bowl. Fix the petals to each other at the base with a little edible glue, slightly overlapping the previous petal. Repeat for the next ﬁve petals, then add a ﬁnal row with the petals curving inward.
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March 2016 | 17
Lightly glue the base of your prepared centre and gently press into the centre of the flower. The finished petals should all be the same height as the centre.
Brush a light coat of edible glue onto the front surface of the leaf and wait until the glue is tacky. Turn the leaf face down and press gently onto the edible gold leaf transfer. Remove the leaf carefully trying not to disturb the rest of the gold leaf. Allow to dry.
To create the ruffled paper side design, cut full length A4 wafer paper to 3cms wide. Take large scissors and cut a wavy edge to each of the strips. The top tier will require five or six strips and the third tier will require approximately thirty six strips. Steam a section of the strip at a time and carefully pleat.
To create the ruffles on the third tier, cut approximately thirty six more strips of wafer paper. Soften and ruffle the wavy edge as before. Cut one strip to a pleasing angle then make a template so that all the ruffled strips will be the same.
Roll out white flowerpaste thinly on a non-stick board. Cut out three large rose petal leaves, six medium leaves and six small leaves. Insert a quarter length 28g white wire into each leaf.
When the leaf is dry, use a very soft brush to gently brush away the loose pieces of gold leaf. Have a clean envelope handy to brush the loose pieces into and they can be used to embellish desserts.
Brush the lower quarter of the top tier lightly with edible glue and allow it to go tacky. Take the ruffled strip of wafer paper with the smooth side down and gently press onto the cake, approximately 1cm from the bottom of the tier. Continue to ruffle and add strips until the ruffle circles the cake.
Brush the sides of the third tier with edible glue for the section you are working on, so that the glue can get tacky but not dry. Position the first strip at the back of the cake, match the angle of the cut level with the surface of the tier below. Trim the top of the strip level with the top of the tier using scissors.
Place the double-sided tea rose leaf veiner on your work surface. Place the leaf onto the side of the veiner where the veins are recessed. Take the side of the veiner with the raised veins and line up carefully before pressing to vein the leaf.
Tape each of the stems of the medium and small leaves with third width white florist tape. Take one large leaf and tape down approximately 3cm. Use pliers to bend a medium leaf to the right and another medium leaf to the left. Repeat with two small leaves. Add two medium leaves to the large leaf stem. Tape down 2cm then add the small leaves. Tape down to the bottom.
Ruffle another strip of wafer paper and add a lower row to the top tier so that it is touching the tier below. This time do not add extra edible glue as it could spoil the finish of the ruffle. Use a sterilised pin to help support the ruffle while it dries if required.
Add the next strip to the cake, overlapping as tightly or as loosely as you like to achieve a pleasing effect. Repeat with equal gaps between each strip until you have circled the cake. To fit the last strip, tuck it gently under the ruffled edge of the first strip and press in place with a dry paintbrush.
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To make the sequin strips, colour 350g sugarpaste with Sugarﬂair autumn leaf paste colour. Add sufﬁcient CMC to the sugarpaste until it no longer feels sticky (1tsp to 400g) then roll to a sausage 1/2cm thick. Dust the large sequin border mould with cornﬂour and press the sausage of paste along the top line of sequins. Press into the mould with a ball tool.
To decorate the base tier, use a scriber to mark the circles for the coil shapes to follow. Make the sequin strips as before and ﬁx to the cake following the markings. Start at the inside of the coil and spiral the strip outward, adding more lengths as required. Vary the size of the circles for a more interesting effect.
To complete the cake, check that your wafer paper rose is dry, this sometimes needs to dry overnight on rainy days. Fill a small piping bag with royal icing and snip off the end. Hold the rose in the required position on the top tier, noting where the ﬂower touches the cake. Pipe a small bulb of royal icing on that spot and gently press the ﬂower into position.
Remove the strip from the mould and place face down on the work board. Start the strip into the coil matching the cake photograph, glue the back of the strip with edible glue and gently press into place on the side of the second tier. Add additional shorter lengths of sequin strips in the same way.
Cover the base tier, slightly overlapping some coils onto the previous coils places. Fill the gaps between the shapes with extra strips of sequins, always overlapping to add more texture to the side design.
To create the wired sequin coils, Tape two 24g wires together 10cms from the end of the wire. Curl the two loose sections of wires. Take two strips of sequins, place one face down on your non-stick board, glue then place the wire following the curved shape. Fix another sequin strip on top to create a double-sided wired coil.
Mix the Rainbow dust metallic golden sands with either vodka or lemon extract and paint all of the sequins you have made including the wired sequins. Cover areas you need to keep clean with cling ﬁlm to avoid marking the cake. Add a second light coat using Sugarﬂair antique gold and the vodka/lemon extract.
Tape two groups of leaves either side of one wired sequin stem, bend the sequin stem down so that it can overhang the right hand side of the cake, and insert in position using a small posy pic. Add the remaining group of leaves to the second wires sequin stem and insert into a posy pic to the back left of the rose.
March 2016 | 19
White Wedding You will need
A traditional and timeless classic with a hint of vintage. White cakes will always deliver wow factor but this design would work well with your brides choice of colours too! Karen Davies
PREPARATION Ice the drum board a day or two in advance. Place all cakes on boards and cards. Dowel each cake apart from the top tier. The four dowels in each cake should all be the same height and level with the top of the cake.
If you are worried about piping freehand, mould a few spare art deco pieces and practice piping around them on a work board. Each moulded piece is the same, so you have a guide in place to pipe against.
Edibles: • round cakes covered with sugarpaste 31, 25.5, 20, 15, 10cm (12, 10, 8, 6, 4in) • cake drum 38cm (15in) • cake cards 4mm thick, 25.5, 20, 15, 10cm (10, 8, 6, 4in) • dowels x 16 • Karen Davies sugarpaste or modelling paste 1.5kg (3lb 6ozs) • ﬂower paste • royal icing • cornﬂour • tylo (cmc) powder • edible glue • powder colour pearl white (Rainbow Dusts) • spray lustre white (PME) Equipment: • large rose mould (KD) • peony mould (KD) • ﬁller ﬂowers mould (KD) • art deco motif mould (KD) • art deco ﬁligree mould (KD) • brooch border mould (KD) • rose leaf cutter (FMM) • rose leaf veiner (Sugar City) • veining tool no.12 (Jem) • piping nozzles size 6, 3 & 2 • dimple sponge • greaseproof paper • cocktail sticks
Dust the peony mould with cornﬂour. Mould the ﬂowers and leaves with the modelling paste. Omit the outer layer of petals for the small peony. You will need approximately seven large peonies and seven small, but as each is moulded, the petals need to be softened and frilled. Mould a leaf for each ﬂower.
Mould the roses. As each is moulded, you will need to thin and soften the petals (see no.4). A medium size rose can be moulded by omitting the outside layer of petals. There is a small rose included on the mould. You will need approximately eight large, six medium and four small.
Leave the centre three overlapping petals. From the next row, pinch the petals thinner between your thumb and ﬁnger. Make sure your ﬁnger is dusted with cornﬂour and place behind a petal. Press the petal against your ﬁnger by rolling the veining tool across it to frill. Work around each petal layer. Use the veining tool to push the petals in towards the centre.
The three outer layers are softened on the large rose. Start at the middle row of 5 Thin between your thumb and ﬁnger and pinch a little in the centre of the petal. Pinch at the side of the outer layer of petals where they overlap the petal behind, then pinch the edge.
Mould the filler flowers. You will need approximately fifteen to twenty of each.
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March 2016 | 21
Roll out modelling paste thinly. Cut out rose leaves, vein and leave to dry on dimple sponge.
Brush the motif mould with pearl lustre. Press the modelling paste into the mould, keeping it very flat at the back. Turn the mould over and flex to release the paste. Brush over the paste with the lustre brush to bring out the shine.
Brush the art deco filigree mould with pearl lustre. Press the modelling paste into the mould. Release by bending the mould back from the edge. Brush with lustre.
Pipe two scrolls from each side towards the centre, along the bottom of the filigree pieces.
Using flower paste, roll small sticks of paste measuring approximately 4cm. Leave to dry. You will need one for each large peony and rose.
Attach the moulded pieces around the cake with edible glue.
You may need to trim the corners from the moulded filigree piece so they do not overlap. It will depend on the size of the cake and how far apart they will be.
Depending on the size of the gap between each filigree piece, pipe a design to disguise the join.
Measure top, middle and bottom tiers. Cut a strip of greaseproof paper to fit around each with a small overlap. Mould the art deco piece for each tier and check how many will fit around the cake. Fold or mark the strips, attach around the cakes and mark positions with a cocktail stick.
Brush the smallest pearl mould with pearl lustre. Extra tylo (cmc) powder may be needed for strength. Turn mould over and flex lengthways to release. Brush pearls with lustre and attach around the base of top, middle and bottom tiers with edible glue.
Place royal icing in a bag with a size 6 nozzle. Pipe scrolls along the top and bottom of the motif pieces.
Pipe two scrolls from each side towards the centre, along the top of the filigree pieces.
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Over pipe the scrolls around the motif pieces with a size 3 nozzle.
Attach a sausage of sugarpaste around the base of second and fourth tiers.
Over pipe the scrolls below the ﬁligree pieces with a size 3 nozzle. Overpipe a ‘looped’ design then a line over the top scrolls.
Spray edible pearl lustre over all ﬂowers and leaves.
Overpipe all with a size 2 nozzle.
Use a skewer to make a hole into the back of the large peonies and roses. Push an edible support a little way into each ﬂower.
Top Tip The ﬂowers can be moulded well in advance of baking and decorating the cakes. Make sure they are stored in cardboard boxes not Tupperware.
Use royal icing to attach the large ﬂowers ﬁrst. Attach a leaf with each ﬂower.
When all piping is dry, mix isopropyl alcohol with pearl white and paint. Use several sizes of paintbrush as needed.
Start to attach the smaller and the ﬁller ﬂowers between the large ﬂowers.
March 2016 | 23
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You will need Edibles: • 100g Rhu’s Modelling Mud Rhu Strand
Penny Posh all dressed up for the prom, she is bound to be crowned queen. A ﬁgure you can adapt for proms, weddings, balls and any other dressy occasion. She stands approximately 20cm (8in) tall.
(see below) • tin foil • 150g deep lilac (I used Sugarﬂair Lilac) • sugarpaste with cmc added • 50g pale blond sugarpaste for hair – I have used Sugarﬂair ivory colouring • tiny amount of black paste • dusting powder in dusty pink or rose • Americolor white for eye detail
Top Tip When working on the skirt, start by lining up on the bottom edge, it is easier to trim from the top than the bottom.
• silver dusting powder • rainbow dust metallic colour in pale pink for lips • hologram glitter in silver • edible glue Equipment: • bamboo skewers • ﬂorist wire • paint brushes • scalpel • scissors • pencil • paper towel • scriber tool • boning tool • ball tool / embossing tool • Dresden tool • PME nozzle no 17 – or similar • Wilton nozzle no 3 – or similar • wooden orange stick • eggshell foam MODELLING MUD RECIPE • 250g White Chocolate • 60g corn syrup • 250g ﬂesh coloured Sugarpaste – ready made with pinch of cmc added, either use ready coloured paste or colour your own preferred brand. You may ﬁnd you need to add a bit more colour as you will be mixing into the chocolate. 1. Make a modelling chocolate. Melt the white chocolate gently to melt it thoroughly, do not over heat. Warm syrup slightly to similar temperature then fold syrup into the chocolate – be careful not to overwork. 2. Whilst the modelling chocolate is still soft, but cooled slightly, mix into the sugarpaste you have prepared with cmc and colour in equal quantities. 3. Wrap and leave overnight before working with the mud.
March 2016 | 25
Shape tin foil into a cone, the base is approximately 7cm (21/2in) round and tapers to 13cm (5in) high. Insert the bamboo skewer and trim to a total height of 18cm (71/2in) high
Shape 40g of the mud into a tear-drop approximately 4cm (11/4 in) long. Pinch the wider edge to create the neck, 1cm (1/4in) long.
Use your finger to smooth a slight slope towards the neck for the bust, then shape in across the body under the bust to give shape.
From the neck end, carefully insert a skewer through the body to create a cavity.
Thinly roll some lilac and cut into triangles, they do not need to be uniform. Glue the sides.
Use the Dresden tool to separate the bust and shape.
Cover the skirt in the lilac, do not worry about the finish as it will be covered. This makes it easier to apply the skirt.
To cover the exposed edges cut more triangles, but thinner, roll the edges in to make more of a tube and glue between the last layer.
Use the pattern to cut the bodice.
Trim off any excess above the waist.
Wrap around the torso, easing in under the bust and around the waist. Meet at the back and trim with scissors close to the body.
Slide onto the body skewer and use the Dresden tool to mark in the throat shape.
Apply the triangles loosely to the skirt. Stick one edge on and then push the remaining edge in to create a fold. Work all the way around the skirt.
Use a piece of paper towel to make a pattern for the bodice. Hold around the body, mark in the length, shape for the bust and width to fit around the body.
Glue the bodice and brush the skirt with vodka. Apply the glitter and as this falls off the brush it will adhere to the skirt in an ombre fashion.
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For the arms, roll 20g paste to 14cm (51/2in), cut in half and taper down one end for the hand.
Cut a small ‘V’ to the side for the thumb,it should look like a mitten. Make three cuts for the fingers, gently spread and twiddle each finger to take away the cut edge. Use the scriber tool to mark in nails and knuckles.
Twist the ‘wrist’ between your index finger and thumb to create the wrist.
Cut one piece of florist wire to approximately 8cm (3in) and make a bend of 1cm (1/4in) at the end then gently insert into the right hand arm.
Carefully bend arm at the elbow and inserting the bend of wire into the shoulder, attach the arm to the body.
If the wire has popped out at the wrist or hand, insert this into the body and arrange hand onto the hip. Smooth paste at the shoulder into the body.
Top Tip 22
Attach the left arm without wire, but glue the inside of the arm to attach. Smooth paste from arm into the shoulder.
Use the boning tool to mark in eye sockets across the middle of the face, making sure the bridge of the nose is not too wide.
To make her head, roll 22g of paste into an egg shape. With your thumb on the ‘face’ area, tease the back towards the front to create the chin and place onto eggshell foam.
Roll a small tear drop shape for the nose and blend into the eye sockets along the bridge of the nose.
When modelling the face – make gentle impressions as these can be added to, rather than being too heavy handed and having to start again.
With the scalpel, cut a slit for the mouth then use a ball tool to make gentle dimples at each side of the cut.
March 2016 | 27
Under the mouth gently draw under the bottom lip from dimple to dimple.
Use an orange stick/cuticle stick with the flat side upper most to redefine the mouth opening.
Use a PME 17 nozzle to cut two flesh circles, make into a crescent moon and open the inner edge out by teasing with the larger end of the nozzle.
Smooth out the line you have just made, this will enhance the bottom lip.
Turn the orange stick so that the curved edge is upper most, inset into the mouth and gently press either side of the philtrum to make the cupid bow shape.
Carefully glue above the eye and smooth out with a ball tool. Roll a very thin piece of black paste for the eyelids and lashes.
Top Tip For great hair, work on the back ﬁrst, building up in layers and then work on the front.
Attach her head to the body.
With a smaller ball tool, mark a line from the nose to the top lip (this is the philtrum), then draw in the top lip. Think of an ‘m’ shape starting each side of the philtrum, tapering down to the dimples.
Insert two white 4mm sugar pearls for the eyes. Cut two thinly rolled black circles using Wilton no. 3 nozzle then glue to eyes.
Use the lower edge of the eyelid as a guide and glue the eye lashes in place. Dust with silver for eye shadow, rose for cheeks and Rainbow dust metallic pink for lips. With a very small roll of white, place into the mouth for the teeth. I have used blonde for the eyebrows and scored into them with the scalpel.
For Penny’s hair, roll a sausage and twirl into a curl. You could do this around a brush for ease.
Work in layers, starting at the lower back of the head. Add approximately three layers, be careful not to add too much weight or the head will tip back. Turn to the front and add side pieces and fringe.
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You will need Edibles: • white and green ﬂowerpaste (A Piece of Cake) • petal dusts lemon, red (Sugarﬂair) • vine green, holly/ivy (SqK) • mimosa and black Sugartex (Sugarﬂair) • sugar glue • eggwhite • white vegetable fat • bag of cornﬂour • confectioners glaze • isopropyl alcohol or Fabilo spray varnish Equipment: • Holland tulip veiner and cutter set (Sunﬂower Sugarart) • tulip leaf cutters (Fine Cut) • tulip leaf veiners (SqKGI) or use corn husk veiners • large Christmas bell (PME) • plain cutting wheel (PME) • ﬂorist wires white 18g, 24g, 26g, 33g • ﬂorist tape Nile green • a variety of paintbrushes to include ﬂat brushes
FOR THE PISTIL Take an 18g wire. Mould a small ball of green paste and form it into a teardrop. Insert the wire into the narrow end of the teardrop. It should measure around 2cm (3/4in).
Dutch Tulip The tulip originated centuries ago in Persia and Turkey, where it played a signiﬁcant role in the art and culture of the time. Most likely commenting on the Turkish tradition of wearing tulips in one’s turban. Europeans mistakenly gave tulips their name, which comes from the Ulla Netzband Persian word meaning turban. Tulips are now grown throughout the world, but people still identify cultivated varieties as “Dutch tulips.”
With cranked tweezers divide the bulbous part into three equal sections. With your ﬁnger and thumb ﬂatten each lobe.
Dust the stigma with vine green. Add a little eggwhite to the lobes and press them into the lemon pollen.
March 2016 | 29
The stigma and stamens come in a variety of colours. Either look at the internet or books or a fresh sample.
FOR THE STAMENS Divide a 33g wire into ﬁve or six parts. Form a tiny ball of white paste and roll it onto the wire. With your plain cutting wheel mark a line down one side and slightly twist the paste.
FOR THE PETALS
Roll out some white paste leaving a centre ridge around two thirds up the paste to take a 26g wire.
Add a little eggwhite to the stamen and dip it into the black pollen.Six stamens will be needed.
Cut out a petal and insert the wire. Press down to ensure that the wire is ﬁrmly embedded in the paste.
Attach the stamens around the pistil. They should sit just below the stigma and bind them together with third width tape.
Place the petal onto a soft mat. Soften the edges with your ball tool.
Place the petal into the silicone mould. Press down on the mould to pick up all the veining.
The three outer petals do not need to be wired. Vein as the inner petals and place into a mould.
Place the petal onto your former.
If you do not want to buy the mould you could use a lily veiner although you get a much better result with the double sided silicone mould.
TO COLOUR Take lemon dust and dust the bottom third (nearest the wire) with lemon dust both inside and out.
Make two more petals and let them slightly harden so that they will keep their shape.
Use a ﬁne paintbrush and dust the centre vein with vine green dust both inside and out.
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Dust the upper two thirds, both in and out, with red petal dust. Dust from the edges in towards the centre. That way you will pick up all the veining.
Place the flower into the large Christmas bell and hang upside down until the petals will hold their shape.
For the outer petals either leave them unwired but I feel it is easier to wire them. Use your hands to encourage them to close at the tips. Place them into the bell and hang them upside down.
Place the leaf into the tulip veiner and leave to set.
Take your prepared centre. With half width tape bind the three inner petals around the centre in even distances.
Add a little sugar glue to the base and a little way up the sides on the outer petals and attach behind and in between the inner petals.
FOR THE BUD You will not need a stamen centre. Take an 18g hooked wire and form quite a large ball of paste and attach the wire firmly into the paste and secure.
Roll out some green paste and leave a centre ridge to take a wire.
Dust the leaf with holly/ivy petal dust and over dust with a little vine green. Leave to dry.
Make the three inner petals as before. Add a little glue to the base of each petal and attach them to the ball, thereby achieving a nicely rounded shape.
Insert the wire, the strength of wire is totally dependent on the size of leaf you are making and cut it out with the tulip leaf cutter
Either spray with Fabilo spray or dip into half strength confectionersâ€™ glaze.
March 2016 | 31
Making Teddies and Teddy Bear Projects You will need Edibles: • Décor-Ice sugarpaste in white, blue, teddy bear brown, red, chocolate brown, fuchsia pink, shell pink liquorice black paste colour by Sugarﬂair • green royal icing • white royal icing • red and white ﬂower and modelling paste • raw spaghetti • mini liquorice Allsorts • paste food colours • dipping solution • sugar glue • white satin shimmer dusting powder by EdAble Art • 20cm (8in) square sponge cake for the Valentine Sofa Cake
Equipment: • guide to sizes chart • PME No.9 tool (bulbulous cone tool) • PME quilting tool • piping bags • small plunger ﬂower cutters • cocktail sticks/toothpicks • paintbrushes • small round cutter 2.5cm (1in) • heart cutters • drinking straw • 25cm (10in) round cake drum • 30cm (12in) round cake drum • 15cm (6in) round cake card • dowelling • smoother
This is the second part of our Teddy tutorial from Ann Pickard of School of Sugarcraft. For these tutorials you do not need expensive equipment, simply follow with some good quality sugarpaste. Use the Guide to Sizes chart to make sure the models are perfectly in proportion. Take a basic bear model and adapt it to suit your occasion or cake. Children will love the Teddy Bears’ Picnic cake and the mini sandwich trick! Remember these projects could be made in other craft materials such as playdough or ﬁmo. The children could make these teddies anytime
How to Model Teddy Bears
Teddy Bear B – Teddy in T-Shirt
1Flatten the fat end and bend it upwards, stick the legs to the Shape a cone for the body. Legs are a long teardrop shape.
side of the body. Guide To Sizes
Legs x 2
Arms x 2
Sleeves x 2 (blue sugarpaste)
Ears x 2
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2cut a strip 2.5cm (1in) wide and 7cm
Roll out a piece of blue sugarpaste and
(24/5in) long. Brush it with sugar glue and stick it around the bear, overlapping at the back.
3down the front of the t-shirt neck while 4the arms, stick on each side of the body With the tip of a finger, gently bend
the sugarpaste is still pliable.
Form the two long teardrop shapes for
with the points at the neck. Make two little blue balls for the sleeves. Squash them flat and stick over the top of each arm to make sleeves.
5colour showing at the top of the arm. 6fat teardrop shape. Add ears, nose and 7add a few dots each side of his nose, Ensure there is no ‘teddy bear brown’
Push a piece of raw spaghetti into the body and snap if off with 1cm (2/5 in) showing.
To make the head for this bear, form a
eyes as in Step 4, 5 and 6 for Bear A in last issue
The final touch on this little bear is to
using a cocktail stick, to make whisker holes.
Tumbling Teddies Cake “Lots of little teddies climbing all over the cake, a great design to suit lots of occasions.”
4lower tier and a strip of white ribbon
Place a strip of blue ribbon around the
2900g (2lb) of white sugarpaste and trim Cover a 20cm (8in) round cake with
around the top tier. Secure the ribbons at the back with a little royal icing. Add the building blocks to the cake. Use a little royal icing to stack some of the blocks if desired.
off the excess. Place the cake at the back of a 28cm (11in) cake drum. Cover the exposed drum with turquoise blue sugarpaste.
1Do not soften or work it, simply cut out Open a packet of white sugarpaste.
some large blocks and allow them to dry for 24 hours, if possible. Mix turquoise food colour with dipping solution and white satin shimmer and paint letters on the blocks. An alternative would be to use an icing pen.
3thin card of the same size. Cover the
Place a 15cm (6in) round sponge on a
cake with 500g (1lb 2oz) of turquoise blue sugarpaste. Dowel the 20cm (8in) cake and stick the smaller cake on top.
5arrange them all over the cakes and board, Make five or six little teddy bears and
sticking them with royal icing.
March 2016 | 33
Teddy Bears Picnic Cake
“An ever popular children’s cake idea. Make all the models in advance to take the pressure off just before the party.”
1cake with 900g (2lb) of Lincoln green Cover a 20cm (8in) round sponge
sugarpaste, on a 25cm (10in) cake drum. Cover the board with a strip of light green sugarpaste 150g (5oz).
2cut quite a thick rectangle approximately Roll out a piece of red sugarpaste and
10cm by 7.5cm (4in by 3in).
We love the super cute liquorice allsorts sandwiches in this tutorial and plan on making more picnic cakes in this style just to make the miniature food! - Ed.
3around the edges of the blanket, impress 4across the blanket, then repeat at right
5and cut four or ﬁve plates with a 2.5cm
6to cut Liquorice Allsorts into tiny triangles 7paste and cut ﬁve or six ﬂower shapes
8of the cake using royal icing to secure in
Use a cocktail stick to mark lines all
the lines deeply.
A great way to make little sandwiches it
and scatter them on the plates.
Use a quilting tool to make a pattern all
angles to complete the effect.
Roll out white ﬂower and modelling
using a daisy plunger cutter. Roll out a little red sugarpaste, cut the same number of blossom shapes and stick them on top of the white ﬂowers using a little sugar glue. Mark a black dot in the centre.
Roll out white ﬂower and modelling paste
(1in) round cutter.
Place your picnic blanket in the centre
place. Add your teddy bears, plates, sandwiches and ﬂowers.
9white strip and a narrow strip of red. Cut two lengths of ribbon, one wide
Stick the white ribbon around the cake and stick the red ribbon on top.
10green royal icing. Cut the end with two Half ﬁll a small piping bag with light
cuts meeting at a point (see diagram right). Squeeze the bag and pipe little spikes of grass.
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We feature the basic bear and more teddy fun in our February issue. Why not subscribe and never miss a step. Visit www.cake-craft.com for full details.
Making Teddies and Teddy Bear Projects You will need Edibles: • Décor-Ice sugarpaste in white, grey blue, teddy bear brown, red, chocolate brown, fuchsia pink, shell pink liquorice black paste colour by Sugarﬂair • green royal icing • white royal icing • red and white ﬂower and modelling paste • raw spaghetti • mini liquorice Allsorts • paste food colours • dipping solution • sugar glue • white satin shimmer dusting powder by EdAble Art • 20cm (8in) square sponge cake for the Valentine Sofa Cake
In the second part of our new beginner’s series from Ann Pickard of School of Sugarcraft, we have adorable teddies for all occasions. For these tutorials you do not need expensive equipment, simply follow with some good quality sugarpaste. Use the Guide to Sizes chart to make sure the models are perfectly in proportion. Take a basic bear model and adapt it to suit the occasion or cake, add a t-shirt, mix the colours or create a family of bears. Learn how to make little embellishments to the models for that extra special look. Children will love the Teddy Bears’ Picnic cake and the mini sandwich trick!
• guide to sizes chart • PME No.9 tool (bulbulous cone tool) • PME quilting tool • piping bags • small plunger ﬂower cutters • cocktail sticks/toothpicks • paintbrushes • small round cutter 2.5cm (1in) • heart cutters • drinking straw • 25cm (10in) round cake drum • 30cm (12in) round cake drum • 15cm (6in) round cake card • dowelling • smoother
Step by step guide featured in the February issue of how to build a 2 3 basic bear 4 Form a teardrop shaped arm and stick it the body with the pointed end at the neck. Use a little sugar glue to secure if necessary. Repeat for the other arm. Push a short piece of spaghetti down into the body.
Form the head in a smooth round ball and
push ﬁrmly onto the spaghetti. Add the little round nose very low down at the front of the bear’s face.
How to model teddy bears
To make the ears, form the ball shape, squash it ﬂat and pinch one side into a point. Make two large holes on the top of the head with the point of the PME No.9 tool.
How to model teddy bears
Push the ears into the holes created. If they
don’t ﬁt easily make the hole larger. Push the tool into the centre of each ear to secure. Make an extra hole at the top of the nose; insert a teardrop shape of chocolate brown sugarpaste for the nose tip.
Use a cocktail stick to mark the eyes. Dip the tip into liquorice black paste colour and mark two long ‘friendly’ eyes low on the face just above the nose.
Use the tip of another clean cocktail stick to make tiny little scratches all over the surface of the teddy bear to make him look a little ﬂuffy.
Teddy Bear A – Basic Bear
Shape body into cone shape, form 2 round balls for the feet and push them ﬁrmly onto the base of the body.
Using teddy bear brown Décor-ice Guide To Sizes Body Feet x 2 Arms x 2
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Big Bear B G F
Small Bear D H G
Nose tip (chocolate brown sugarpaste)
Ears x 2
Finally, add a little smile to the bear by pushing the end of a drinking straw into the face at an angle.
Make small and large bears to create a family.
WE WILL HAVE MORE TEDDY FONDANT FUN IN THE MARCH ISSUE.
February 2016 | 57 p56-59_Cake_FEB16.indd 56-57 07/01/2016 14:03
March 2016 | 35
DON A PINNY
Join blue eyes Paul Hollywood and bake for The Great Sport Relief Bake Off wearing a very special apron. With a gorgeous design from Orla Kiely, this is a pear-fect excuse for a new apron to support the charity. £12.99 with at least £5.25 going to the charity, available exclusively from HomeSense, TK Maxx and sportrelief.com
SUN SHINE ON A RAINY DAY
We can’t wait for the ‘warm hues’ of summer so will be adding SK Cocol Cocoa Butter Colours for chocolate from Squires Kitchen to our kit. A cool tones set is available too. £7.99 from www.squires-shop.com
Renshaw Pastel Yellow ready to roll fondant icing can be rolled out, hand modelled, or used with cutters and moulds - perfect for covering and decorating cakes, cupcakes and cookies. £1.79 per 250g pack from www.renshawbaking.com
Spring kitchen A little sunshine on your shopping list this month
ADORN YOUR BUTTERCREAM
This patchwork owl cake bunting, looks stunning on rufﬂed buttercream. £7.50 from www.gingerray.co.uk
QUEEN OF TRAYBAKES
Perfect for all your 12” x 9” traybake recipes, this metal-hard, non-stick pan claims to retain its superior food release, even when marked with a knife. £10.99 from www.lakeland.co.uk
PIMP YOUR UTENSILS
A great gift for Mothers day if you can part with it! This gold whisk is stunning and part of a fabulous new kitchen range. £18.95 from www.miaﬂeur.com
THAT’S HOW WE ROLL
Create incredible patterns on your cakes and cookies with one sweep of a rolling pin! £25 from en.dawanda.com
Milk chocolate with mango caramel hearts, milk chocolate covered honeycomb and white chocolate with raspberry trufﬂe hearts in a gift pack, ﬁnished with ribbon. Scatter on naked cakes or give as a gift. Priced at £15.99 for all three or £5.99 per cube. From www.montezumas.co.uk 36 | www.cake-craft.com
10% OFF** online orders quote:
Cake Boxes from: 61p * in sizes 6” - 20” extenders & cupcake boxes also available
Cake Drums from: 63p* in sizes 4” - 20” boards and cards also available
Pre-Coloured Cake Lace 200g: £13.46* bronze, ruby red, copper, pink pre-mixed Cake Lace
Oriental Blossom & Birds Cake Lace Mat: £26.96* Cake Lace’s first découpage lace. Build up the layers
Poly-Dowels Red Standard: from 13p each* available in multiples of 12 28p - 14p each depending on the quantity you buy
www.thecakedecoratingcompany.co.uk worldwide delivery from £2.00 - FREE UK delivery on orders over £25 - same day dispatch before 4pm
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www.karendaviescakes.co.uk Tel; 0151 643 0055 CAKE CRAFT GUIDE ISSUE 26 WEDDING CAKES & SUGAR FLOWERS
Sequins, brooches, jewels and pearls. Create stunning, edible effects in seconds using our moulds.
Wedding Cakes Cake Craft Guide Issue 26
The Romance of
& sugar flowers
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Made with Fondant and Love A handmade card will always show how much you care. Make her feel special this Mother’s day. To make the plaque: • Dust your Katy Sue Designs Rose Border Plaque lightly with cornﬂour and tap out the excess. • Roll out a piece of petal paste large enough to place over the mould. • Press the petal paste into the rose design to anchor your paste then use a rolling pin to ﬂatten the back and scrape away the excess from the edges. • Use your ﬁnger to gently pull the petal paste away from the edges of the mould then ﬂex the mould until the petal paste is easy to remove.• • Paint the plaque using edible lustre powders or food safe gels.
• Use the Katy Sue Designs Manuscript Alphabet in the same way to create individual letters for ‘MUM’. Paint the plaque using edible lustre powders or food safe gels. To make the card base: • Use petal paste to create a solid base. • Cut around a template measuring 13x15 cm (5x6 in). • Fold the petal paste rectangle in half and stand over some card to dry. This will create the greetings card shape. • Use royal icing to attach the plaque to the card and place on top of your large cake when dry!
Visit: www.katysuedesigns.com for all the latest and greatest. For a video tutorial go to: www.youtube.com/KatySueDesigns
You will need • Katy Sue Designs Rose Border Plaque mould • Katy Sue Designs Manuscript Alphabet mould • non-stick rolling pin • paper template 13x15 cm (5x6in) • petal paste • royal icing
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You will need
A cake inspired by the merry-go-round with its capacity to amuse, impress and enchant adults and children alike. "Fill the cake with richly ﬂavoured cream and chocolate chips for taste as good as looks", Veronica.
Photography: Marco Seta
Roll out 300g of white fondant and cover the round 25cm dummy. Cut the paste around the board and smooth the paste with a smoother.
Cover the two 15cm boards with 500g white fondant and spray them with metallic gold colour. Let them dry properly.
You can attach the stripes with edible glue to the 10cm dummy, alternating them. Do not leave gaps in the stripes.
Cover the carousel top dummy with 600g of white fondant. Pour some drops of liquid pink colour in your airbrush, and spray it all over.
As in step 1, cover the octagonal board with 300g white fondant and smooth it. After covering boards and dummies remember to keep them separate to let them dry before assembling them.
Insert a small amount of modelling paste in a mould and obtain some pearl stripes. If you have any difﬁculty in taking the paste out of the mould, pop it in a freezer for a few minutes.
Edibles: • a square cake 30x30cm • 700g cream ﬁlling with lemon • buttercream • white chocolate drops for ﬁlling • 4kg fondant paste • airbrush colours white and pink (Cassie Brown) • gel colour pink • gold and silver spray colour (PME Arts and Crafts) • silver glitter Rainbow Dust • dusting colours, pearl white, pearl ivory, autumn yellow, lemon yellow, pink, spring green, brown (Sugar Flair) • modelling paste • white and gold sugar for sugar laces (Pavoni Magic Décor) • glaze • edible glue Equipment: • square board 40 x40cm height 5cm. • square dummy 35 x 35cm , height 5cm • square board 30 x 30cm, height 3cm • round dummy 25cm, height 10cm. • octagonal board 20cm, height 3cm • 2 round board 15cm, height 3cm • round board 10cm, height 10cm • carousel cake dummy (Deart) • sugar lace mat (Pavoni) • moulds: leaf, jem, roses, horse, frame, rose wreaths, ribbons • decorative rolling pin (John us) • paintbrushes • cutter • picks • 20 gauge ﬂoral wire
Consider the height of the 10cm dummy and cut some stripes in pink and some others in white using 200g of modelling paste.
Proceed in the same way for the decorative elements. Try to position them on the 15cm board in gold as soon as you remove them from the mould otherwise they get too sticky.
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Prepare different shapes of decorative elements to enrich the 15cm boards in gold. This will give your composition a touch of originality.
Mould four horses and insert a 20g floral wire in their centre. Take it out and allow to dry for one or two days.
Press a small ball of white modelling paste in a gem mould, smooth it with your fingers and cut out the excess paste. Let the gems dry then colour them gold.
Colour the horses with dusting colour mixed with drops of alcohol or vodka in ivory, pink, pearl white, autumn yellow, lemon yellow, spring green and gold.
Proceed in the same way for the carousel top. I chose small stripes of roses in modelling paste and stuck them together without leaving gaps in between to create long lines all over the carousel top.
Mould four frames with modelling paste. Pop the mould in a freezer for a few minutes. Take the frames out of their mould and leave to dry for 3 hours.
With a rose wreath mould prepare eight pieces and leave to dry. You will stick them at the centre of each side of the octagonal board.
Spread the octagonal board with some royal icing and stick the gold 15cm board on it. Stick the decorative elements, previously prepared, all around the board.
Cut a small amount of modelling paste, roll it out very thin and stick it behind the frames. With a very small paint brush you can colour the centre of the mirror silver and add some silver glitter too. Then fix the mirrors around the 10cm dummy and colour the top and the bottom gold. Stick the pearl stripes at the top and at the bottom of the dummy. Attach the other 15cm board.
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Insert the 20g floral wire in a modelling paste cylinder. Work it down the wire twisting it. Cut it in half and insert the horse between the two parts. Colour it gold and stick a small rose on the top.
Position the horses on the octagonal board.
Prepare the sugar lace. Mix 100g sugar for lace with 80g of water. Spread it on a lace mat with a confectioners’ spreader lengthwise, crosswise and diagonally. Remove the excess sugar. Leave to dry for at least 10 hours. Peel the sugar from the mat very gently, careful not to break.
With some royal icing, attach the carousel top and its rose stripes. Stick the two gems together, colour gold and insert a 20g floral wire. Position them on the top of the carousel.
Spray the lace with gold. Let the colour dry and stick the lace stripes at the bottom and around the carousel top.
Cut a small amount of white modelling paste. Roll it thick and cut a heart shape. Impress a pattern with a decorative rolling pin.
Brush a small amount of edible glue behind the heart and stick to the centre of the 25cm dummy. Attach the small roses around it.
Mould twenty six small roses using, each time, a very small amount of pink modelling paste. Allow to dry before sticking around the heart shape.
Colour a ball of white modelling paste light brown. Roll it and cut a bear face shape. Cut a small round shape in two for the ears. Work two small balls to form the bear’s mouth and nose.
As in step 21, prepare the sugar lace for the 25cm dummy. Spray it with metallic gold colour and leave to dry.
Press a very small amount of white modelling paste in a ribbon mould. Take the ribbon out and colour with gold.
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Stick the bear’s head on the heart and decorate with a small pink band, a small gold rose and a ribbon. Colour its eyes, nose and mouth brown and cheeks and ears pink.
Prepare twelve sugar lace stripes using different designs of lace mats so that you can alternate them on the base of the cake.
Spread a small amount of royal icing on the cushion and stick the decorated 25cm dummy and the merry-go-round together.
Stick the gold sugar lace with a small amount of edible glue on to the 25cm dummy sides.
Cover the 40 x 40cm and 35 x 35cm boards with 1.5kg of fondant and stick them together with some royal icing.
Cover the 30 x 30cm filled cake with 1kg of white fondant and position it on the 35 x 35cm and 40 x 40cm boards previously covered with fondant. Stick the lace all around the base of the cake to create a cushion.
Decorate all four cake’s corners with the remaining pieces of gold sugar lace prepared in step 25.
Spray some glaze on the whole composition to give some lustre to the cake and fix colours.
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Pg 25_1PAGE TEMP 15/01/2015 16:44 Page 1
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Go Downton for Design ideas Jenny Kennedy
Cake artist and super fan Jenny Kennedy of Jenny’s Haute Cakes has organised this stunning collaboration to celebrate the ﬁnale of Downton Abbey. These amazing cake designs are based on the setting (someone has actually recreated the house itself), the memorable characters, delightful period props and the spectacular fashion from the period. Fifty ﬁve artists have joined forces to make this collaboration and here we have an inspirational selection of their ﬂawless work.
"If Violet, Dowager Countess of Grantham asks what is a weekend? We would suggest it’s a time best spent watching reruns of Downton and designing your own tribute cakes."- Ed Jenny's design
JENNY GIVES US THE LOWDOWN ON ORGANISING SUCH A PROJECT… IS THIS YOUR FIRST COLLABORATION? This is the ﬁrst collaboration I have organized and the 15th collaboration I have participated in. It is remarkable how the popularity of collaborations has taken off. I have really enjoyed the opportunity to try new techniques and push myself. It has also been a fantastic way to meet and get to know other cakers around the world. WHAT PROMPTED THE THEME? I am a HUGE Downton Abbey fan. I came late to the show. I started watching in the fourth season. After seeing one episode my husband and I were hooked, so we went and bought the prior three seasons on DVD and watched them straight through before we picked up again with season 4. Thank heaven for DVDs! When I heard that season six would be the last, I was crushed!
“The show is not just a good story, but is a visual feast and I wasn't ready to say goodbye” HOW DID YOU START THE COLLABORATION PROCESS? I started putting feelers out to see if anyone was doing a collaboration based on the show, or was interested in doing one in which I could participate. Everyone I spoke to loved the idea and suggested I put a collaboration together myself. I had friends who had run collaborations before and generously offered me their advice and encouragement. So I decided to give it a go. I tried to incorporate the best things I have seen in other collaborations, and avoid any pitfalls I had previously witnessed as well.
“Having decided to host the collaboration myself, my ﬁrst step was to recruit cake artists whose work I admired, whose work ethic I respected and who I felt would do justice to the theme”
I knew there would be artists who had seen the show and loved it, and those who hadn't seen the show at all. It was my job to sell the theme to both. I attempted to do this by opening up the collaboration not just to the story and characters, but also to the fashion and scenery and period props that make the show such a visual masterpiece. I told everyone that I would not try to dictate their choices, and I would not create limits to how they chose to create their piece. I wanted everyone to do what made them happy. I am so glad I did. I am absolutely blown away by each and every cake. I am honestly moved to the point of tears when I look at each piece and consider the time, dedication and love everyone has put into their designs. I am happy to report this collaboration has created quite a few new Downton Abbey fans among the participants too. WHAT SURPRISED YOU ABOUT THE PROCESS? The biggest thing I have learned from this experience has been how much behind the scenes work goes into these collaborations, and how much I have become personally and emotionally invested in the process as well as the success of the collaboration. WOULD YOU DO IT AGAIN? I would do it again if I found a subject I felt as passionate about as this one. Leading groups of people actually puts me somewhat outside my comfort zone. I am an artist ﬁrst and am quite content to quietly be a cog in the machine making my own little artistic contribution while others take the reins. That being said, I am also not one to ever shy away from a challenge. Doing this collaboration has been a labour of love and I am so glad to have completed the task and achieved my goal. WHAT IS YOUR TOP TIP FOR A FIRST TIME COLLABORATOR? For a ﬁrst time participant, my advice is to do the very best job you can, take artistic chances, give yourself more time than you think you need, honour your commitments, and have fun!
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LEFT: Charlotte Gillane of Lottie’s Cakes & Slices
Visit www. jennyshautecakes.com for more details For a ﬁrst time organizer, my advice is this: • Be prepared to give 100 percent. • Find a few good people to help you with administration and to be a sounding board. My admin team is truly a Godsend. • Avoid drama. • Don't ask your team to do anything you are not prepared to do yourself. • Set a good example. Be kind. Be helpful. • And ﬁnally, remember this is supposed to be fun! WHAT WOULD YOUR DREAM COLLABORATION THEME BE? Right now, Downton Abbey is my dream collaboration. I feel so lucky that some many people have come together and worked so hard to make this collaboration happen. FINAL THOUGHTS: I am so thankful to all the cake artists who agreed to take this little journey with me. I am relatively new to the cake world, and was touched when people I admired but hardly knew, and people I knew and admired agreed to participate. Each and every person in this collaboration is a cake hero of mine. I am honoured they have participated and overjoyed by their enthusiasm and professionalism! “My piece is based on an outﬁt worn by Lady Mary during Season 6. I used gold Cake Lace in a Sugarveil mesh mat for the net overlay on Mary’s dress. The top tier features gold leaf. The bottom tier was sponge painted with two different colors of gold powder. The teal bird on top is made of wafer paper and is a 3D representation of the bird design on the back of Mary’s shawl worn with the outﬁt in the same episode. The bird itself is covered in teal fondant and wafer paper. The key to this piece was creating a number of different textures to bring the fabrics of the 1920s period costume to life in sugar.” Jenny
Laura Evans from A Little Slice of Evan
Follow www.facebook.com/DowntonAbbeySweetTribute/ for more details.
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LEFT: Joanne Wieneke of The Little Cake Patch
BELOW: Inspiration sketch Lady Grantham and ﬁnished cake Cheryl Moseley of Sugarpatch Cakes
“My inspiration was ‘afternoon tea’ with Lady Cora Crawley, Countess of Grantham. Lady Cora elegantly graces the afternoon tea with her satin robe lined with oriental lace border applique. For my piece, I sculpted Lady Cora in Cameo following her poised look as she was having her afternoon tea. The Black lace applique was done using enhanced brooch molds and lace mats to mimick the oriental embroidery applique on her robe. The whole cake was dusted with champagne pearl dust to look like the satin robe, the silver tea sets and parasol was represented by the silver fantasy flower topper.” Joanne Wieneke
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RIGHT: Hazel Wong Inspiration Sketch Lady Edith and ﬁnished cake
LEFT: Gilles Leblanc from Les Gateaux de Gilles Lord Grantham inspiration sketch and ﬁnished cake
“For me, the years in which the Downton Abbey story occurs are without a doubt some of the most interesting and luxurious in terms of ladies fashion. The beautiful hats, elaborate gowns, elegant colours and the use of really expensive fabrics. I was particularly attracted to the understated elegance of the black gowns that inspired this design, reminiscent of a very unique time in which everyone made an effort to dress up.”
LEFT: Enrique Rojas couture inspiration sketch and ﬁnished cake.
Enrique Rojas Have+Some+Cake March 2016 | 49
Wafer Paper Peony The dramatic effect of a perfectly placed wafer/rice paper ﬂower is enchanting. Trendy and easy to work with, I recommend you give this a try. The ﬂowers may not be as realistic as sugar ﬂowers but they are ethereal and dainty and easy and fast to produce once the techniques are mastered.
"Wafer flowers are inexpensive and great fun to make, which helps with small budgets and a client who wants fabulous floral work. Start with this gorgeous peony and take it from there!"
You will need Edibles: • white wafer/rice paper x 3 A4 size sheets (makes 1 ﬂower) • edible pen • piping gel • edible glue • poppy red edible dust powder • sugarpaste red/burgundy 100g Equipment: • scissors • toothpick • paintbrushes • small rolling pin • polystyrene ball 3.5cm (11/2in) • peony petals template (page 76)
Roll the sugarpaste to 3-4mm to cover the polystyrene ball.
Using a circle cutter, cut the sugarpaste in preparation to cover the polystyrene ball as shown.
After removing all excess sugarpaste, roll the covered polystyrene ball between hands to obtain a smooth ﬁnish.
Lightly brush the polystyrene ball with piping gel, place in the centre of the sugarpaste circle and wrap it around.
Piping gel is better than edible glue for this but if not available, edible glue will do the job.
A cutter is not necessary to do this but it is easier to cover the ball with a smaller amount of rolled sugarpaste.
Dip the toothpick into edible glue or piping gel and insert it into the covered polystyrene ball and leave to rest whilst working on the peony petals.
When making a smaller peony, peony cutters can be used to trace the petals.
Using the edible pen and the peony template, trace all the petals on to wafer/rice paper.
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Trace six small, six medium, six large and seven extra-large petals.
Use scissors to cut out the traced petals.
Group all petals needed, ready to prepare for attachment.
Top Tip 10
Cut an incision on all the small petals as shown and repeat for the medium petals.
Mix a small amount of edible glue and water and lightly brush the tip of the petal.
For the large and extra-large petals cut a shorter and wider incision on the tip of the petals as shown here.
With ďŹ ngers, cross the tip pf the petals to cup the petals.
A longer thinner incision would allow you to cup the petal more than a shorter one, as it is a semi closed peony the outer petals should open more than the small and medium ones.
Repeat steps 12 and 13 for all of the petals.
There is a large variety of wafer paper colours available so use another base colour rather than white and combine it with any dust colour of choice.
Flower centres tend to be more vibrant than the outer petals, use less dust on the larger petals to achieve a more natural look.
Dip a small amount of edible poppy red dust on to a working matt and start dusting the wider tip of the petals. Repeat for all of the petals.
Lightly brush one small petal with the edible glue and water mix.
Top Tip For small petals brush the whole petal to glue, not just the tip, so they can be wrapped around the ball.
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Place a petal on top of the covered ball, right in the centre and press ﬁrmly so it wraps around the ball curve. It will not cover the whole ball but this will be covered by the following petals.
Lightly brush just the lower half of the medium petal as shown and place it so it covers the bottom of the ball and it is slightly up.
Repeat for the next ﬁve petals.
Repeat with the next ﬁve small petals to create a peony bud as shown.
This is how your Peony should look with small petals and medium petals in position.
p of sh the ti nted, bru nt of water a w re a amou edges If softer ith a very small slightly before lw url c ta e d p n a e th ld er. w it to fo the ﬂow and allo ching to make a tt a
Lightly brush the tip of the large and extra-large petals only as shown and repeat same steps as you did for the small and medium petals to ﬁnish the peony.
This is how the ﬁnished semi closed peony should look.
ose l hang lo etals wil ﬂower to p e rg a d extra-l ave the Large an hen ﬁnished, le , if a more open y W . m a le m u tt a li ne d close it polystyre form it now or it ly te dry on a d le require es comp ﬂower is , as when it dri r. re o d furthe e m iﬁ little e mod cannot b
March 2016 | 53
Vintage & Handpainted Easter
I love anything vintage! I think it gives a really interesting contrast to this cake’s modern square tiers, crisp edges and off set stacking. This design is something a little different to try this Easter but all the techniques could be easily transferred to make a cute Christening cake or a vintage style wedding cake too.
Cover the 25cm (10in) board in white sugarpaste and use the straight edge or side scraper to draw four vertical lines down the length of the board.
Once the sugarpaste is dry, paint with a very weak mix of clear alcohol and green and yellow petal dust using the large paintbrush.
Using the 0000 paintbrush and some brown petal dust mixed with alcohol paint a tree pattern on the 15cm (6in) tier. This should have a hand drawn look so it does not need to look perfect. Leave a gap at the bottom so you can paint the grass in later.
You will need
Use the Dresden tool to score the sugarpaste in between the lines to create a wood pattern.
Edibles: • white sugarpaste • pale duck egg blue sugarpaste • clear alcohol • brown, beige, green and yellow petal dusts • edible glue • CMC powder • royal icing Equipment: • 15cm (6in), 12cm (5in) and 10cm (4in) square cakes all covered in pale duck egg blue sugarpaste and dowelled • 25cm (10in) square cake board • 2 skewers • bird cutters • 0000 paintbrush • medium paintbrush • large paintbrush • straight edge ruler or scraper • Dresden tool • toothbrush • paint palette • ribbon • Pritt Stick
Mix a little brown dust with alcohol and paint between the lines and a few random patches on the board to create a vintage feel.
Paint a line from the bottom of the tree to the edge of the cake on each side and paint a few tufts of grass along the edge.
Paint the tree trunk using the beige petal dust mixed with alcohol.
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If you make a mistake painting, do not panic, you can wipe off your mistake using a paper towel and some alcohol.
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To turn any sugarpaste into modelling paste, add a little CMC until you get the consistency you like. Usually 1 teaspoon per 500g.
Paint some leaves using the green and yellow petal dusts mixed with alcohol.
Using a large paintbrush paint underneath the tree with pale green petal dust and alcohol, this should be quite a watery mix.
Using the toothbrush and the brown dust and alcohol mix, ďŹ‚ick some paint on the top tier. You might like to practice this technique on some paper before trying it on the cake.
Using the 0000 paintbrush and the brown dust and alcohol mix, paint the branches of a tree on the 12cm (5in) tier starting at the left corner and stretching out in a diagonal pattern.
Using the 0000 paintbrush, paint some dots onto the top tier using the brown dust and alcohol mix.
Fill in the trunk of the tree with the beige dust and alcohol mix. Paint the outline of the bird and the nest on the branch of the tree. Then, paint the leaves as you did on the bottom tier.
Once the paint has dried, stack the tiers onto the 25cm (10in) board and secure using royal icing.
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Using the medium paintbrush and the brown petal dust and alcohol mix, paint the edges of each tier.
Cut a length of skewer and dip one end into edible glue and insert into the underside of each bird. Leave to dry.
Outline the birds using the brown petal dust and a small paintbrush, paint an eye and the beak in brown also.
Dry the medium brush and use it to smudge the edges and in particular, the corners of each tier.
Using the white sugarpaste with CMC added, roll some small egg shapes. Add some CMC to the duck egg blue sugarpaste and use this to make some egg shapes also. Leave to dry.
Insert the birds into the top tier and paint the skewers brown.
Mix a pinch of CMC powder into the white sugarpaste and roll out to a 7mm thickness. Cut out two bird shapes using the cutters.
Once the birds are dry, paint with a little green petal dust and alcohol mix.
Paint the white eggs yellow and spatter the blue eggs with brown using the same method used on the top tier.
Top Tip When painting onto a cake, it is always best to cover the cake in sugarpaste the day before as this gives it a good chance to dry and it will handle the paint much better.
Place some of the eggs onto the cake board use royal icing or edible glue to stick them to the board.
Add a ribbon to the board and to the top tier.
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Advertorial Cake Boutique
Simply Vintage from The Cake Company UK You will need
Rufﬂes and pearls equals vintage chic
HOW TO: 1. To begin, take an 11 inch cake drum and cover the board in edible glue. Then roll out some ivory sugarpaste and lay over the board and use a smoother to ensure there are no air bubbles and the sugarpaste is completely smooth. 2. Trim the edges with a sharp knife and smooth edges with your hands. Take some pritt stick and trim the edge of the board with contrasting ribbon. 3. Level, split and ﬁll your cake with jam and buttercream, then crumb coat the entire cake with a thin layer of buttercream. Roll out your ivory sugarpaste and cover your cake, use a sharp knife or a pizza wheel to trim any excess, then smooth the whole cake with your smoother. 4. Take some dowels and using a square formation measure, cut and insert your dowels. When this process is complete, set aside to dry. 5. Take a six inch cake card, level, split and ﬁll your cake then place on top of the card. Now crumb coat your entire cake, roll out your sugarpaste and cover your cake, making sure the sugarpaste is ﬂush with the surface. Now put a small amount of royal icing on top of the cake you covered earlier, then lift and place your second tier on top of the ﬁrst. Make sure the cake is central, then smooth out any imperfections and set aside to dry. 6. You will need a foam pad, a medium petal cutter, a rolling pin, some cornﬂour and a ball tool with some ivory coloured ﬂowerpaste (make sure you colour quite a lot of ﬂower paste ivory as it is very difﬁcult to achieve the same shade). 7. Roll out the ﬂower paste thinly and cut out your petal shapes. Cut the petals in batches of approximately ten to ﬁfteen petals, if you cut too many at one time they will dry too quickly for you to use them.
9. Now we can start attaching the ﬁrst batch of petals, start at the base of the cake and work your way up the cake, then work in rows all the way around the cake. Remember to use batches of petals so when you run out make another batch. Leave the top row of petals till last. To complete the last row which meets the top tier, you will need to cut the point off each petal so it ﬁts ﬂush to the top tier. Use edible glue or a water pen to attach all your petals in place. 10. When all your petals are in place, you can dress the top tier with a contrasting ribbon and a bow to the front, using pins to ﬁx the ribbon into place. To complete the vintage look, take some peach dust and gently dust the edges of all your petals, this will add some colour and depth to your cake. 11. To create the ﬂower to ﬁnish your cake, take some ivory ﬂower paste, a large and a medium ﬁve petal cutter and cut two of each out of the ﬂower paste. 12. Ball the edges of all the petals with a ball tool, work quickly so your paste does not dry. 13. Lay the petals on top of each other at different angles to achieve a frillier effect, put them to dry in a ﬂower former or an apple tray from your local supermarket will do the trick. Once the petals are dry, glue some 4mm edible ivory pearls into the centre of the ﬂower and allow to dry. Then, lightly dust the edges of the ﬂower with some of the peach dust from earlier. Use royal icing to attach the ﬂower to the top part of your top tier cake and allow everything to dry.
Edibles: • 2 kg ivory sugarpaste (Squires Kitchen) • 500g white ﬂowerpaste (Squires Kitchen) • caramel/ivory paste colour (Sugarﬂair) • corn ﬂour • icing sugar • edible glue or a water pen • coral petal dust (Rainbow Dust) • 4mm ivory edible pearls • small amount of royal icing Equipment: • rolling pin large and small • 11 inch cake drum • 15mm coral board ribbon • 25mm coral cake ribbon • rose petal cutter size large (Culpitt) • ball tool • ﬁrm sponge • dimpled drying sponge • dusting brush • large ﬁve petal cutter (PME)
March reader offer Book onto one of our cake decorating classes and receive a 10% discount Visit www.thecakecompanyuk.co.uk and quote code: cake10 Treat yourself to the latest colour trends and enjoy our new offer: Buy any two Rainbow Dust gel paste colours or dusts and get one free.
8. Once you have cut your petals and balled the edges leave them on your dimpled sponge to dry a little (not too much as they will crack). And remember, work on the petals in batches.
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Advertorial Cake Boutique TESTING
3 Top Tip
Choose modern bold colours for a different look. Monochrome would be striking mixed with orange.
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Fantasy Flowers I’m sure we all have our favourites and this has to be one of mine. From the day I started cake decorating I always admired Patchwork Cutters as they can produce some lovely decorations for cakes. With this project we will be using techniques such as bas relief, inlay work, basket weave and how to apply glitters and lustres.
Cover oval drum board in pale green sugarpaste and leave to harden overnight. Moisten the board with a little water to help the icing adhere.
Roll out white ﬂower paste into a rectangle, approximately 2mm thick. Using the mini palette knife and ruler cut strips of picket fencing to 1.5cm wide by 6cm tall. Cut the top of these pieces into an upside down V shape to create the picket fence. Make approximately 10 to ﬁt around the edge of the cake.
Roll out white flower paste and cut out strips of paste 1cm by 6cm. These are the bracing pieces for the fence. Make approximately 10 of these.
You will need
Cover the sponge cake in pale green sugarpaste, attach to the covered board with a little royal icing and cut out the centre using the scalloped edged plaque.
Attach the picket fence pieces to the sides of the cake using edible glue, spacing them approximately 4cm to 4.5cm apart.
Edibles: • oval sponge cake 25cm (10in) by 20cm (8in) buttercream coated • sugarpaste 1.5kg (3.3lb) pale mint green (Renshaw) • ﬂower paste 30g green, 30g pale pink, 30g pale lilac, 30g peach (Squires) • ﬂower paste 60g autumn leaf (Squires) • ﬂower paste 250g white (Squires) • edible glue • confectioners glaze • Trex • glitter colours neon Tango (Edable Art) super nova purple (Rainbow Dust) pastel blue (Rainbow Dust) crystal Canes (Rainbow Dust) • lustre colours frosted blue (Rainbow Dust) shell green (Edable Art) shimmering peach (Edable Art) lilac shimmer (Edable Art) Equipment: • drum board oval 30cm (12in) by 25cm (10in) (Doric) • rolling pin large and small (Cel Cakes) • non-stick rolling board (Cel Cakes) • mini palette knife (Kemper) • ruler • smoothers (Edgers) • ball tool (PME) • cone Tool (PME) • foam pad (PME) • paintbrushes for dusting ﬂowers • large oval cutter (Orchard Products) • butterﬂy plunger cutter (PME) • fantasy ﬂowers cutter (Patchwork Cutters) • picot dots cutter (Patchwork Cutters) • paint pallette • blossom plunger cutter • double sided tape • 15mm ribbon of choice (1 metre)
When cutting out the centre, push the cutter down through the sugarpaste until it reaches the cake, and then lift off using the mini palette knife.
Attach these pieces in between the picket fences alternating them (one high and one low) until all pieces have been attached.
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March 2016 | 61
Mark holes in each of the ends of the bracing pieces to represent nail holes.
Roll white ﬂower paste out to approximately 3mm thick and cut out the plaque using the oval scalloped cutter. Put aside to dry.
Using approximately 30g of the Autumn Leaf coloured ﬂower paste, make a raised basket shape approximately 5cm wide by 3cm tall (this is for the base of the basket weave) then put aside to dry.
Apply a thin layer of Trex onto a nonstick board and roll out the remaining Autumn Leaf colour ﬂower paste to about 2mm thick. Using the ruler and the mini palette knife cut narrow strips of 0.7cm by 8cm lengths to make the basket weave.
Keeping your strips together in a vertical layout, lift every other one up leaving a little piece of length at the top. Lay a strip of the ﬂower paste horizontally across the top of the vertical strips and place the strips back down so that they sit neatly.
Now repeat the process lifting up alternate vertical strips, laying a horizontal piece across and then laying those pieces back down. Keep repeating this until you have a basket weave piece of paste big enough to cover your moulded basket.
When you start to weave, the strips may move around slightly but once you get the ﬁrst few rows in it starts to get ﬁrmer. Trexing your board will help keep the strips of paste in place.
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Using edible glue brush all over the moulded basket. Gently lifting the basket weave paste lay this over the moulded basket and neaten around the edges.
The more detailed the cutter the harder it can be to cut out. To help prevent cutters from sticking allow the paste to dry for 5 minutes when rolled out before trying to cut.
Roll out a small rectangular piece of Autumn Leaf coloured paste and squash this down to create the base for the basket and attach with edible glue.
Now cut out two large leaves and two small leaves and dry in a slight curved shape.
To make the ﬂowers, apply a thin layer of Trex onto a non-stick board and roll out pale pink ﬂower paste. Using the Fantasy Flowers cutters, cut out 1 of each of the small shaped ﬂowers and put aside to dry. Repeat using lilac, peach and blue ﬂower paste.
Using the same technique as above, cut out the small picot dots from white ﬂower paste. You will need enough to go around the plaque (approximately 50).
When the ﬂowers are dry and using a dry soft brush apply the lustre dusts to the corresponding colours (eg: peach lustre to peach ﬂowers etc).
To apply glitter to the fantasy ﬂowers, use confectioners glaze. Brush the area you want to glitter with confectioners glaze and then using the same brush dip into the glitter and apply.
Take the plaque which you cut out earlier and using edible glue attach the woven basket.
Using edible glue, layer the ﬂowers on top of each other to make 3D ﬂowers. Arrange the ﬂowers on the plaque with the leaves and attach them with edible glue.
Insert the plaque into the cake and using the picot dots you made earlier carefully place these around the edge of the plaque and ﬁnish off with a small cut out butterﬂy.
March 2016 | 63
Come fly with me’ cookies
You will need
These beautiful biscuits will grace and delight as a gift for Mother’s day or indulge guests for afternoon tea. An elegant edible decoration for a party table too.
Edibles: • 20 cookies • run-out icing 250g (Squires Kitchen) • royal icing soft peek 30g • ivory/caramel Sugarﬂair gel paste colour • pink Sugarﬂair gel paste colour • green Sugarﬂair gel paste colour • gumpaste 20g • cornﬂour and muslin dusting bag • edible gold paint Equipment: • round cookie cutter (Ateco) • heart cookie cutter (Wilton) • Christmas ornament cookie cutter (Ann Clark) • 2 disposable piping bags • no°1 writing tip (Wilton) • no°65 leaf tip (Wilton) • mini roses galore (First Impression Mould) • no°1 paint brush
Make a selection of cookies in the three shapes, approximately 20 cookies.
With caramel coloured royal icing, pipe around the bubble shaped cookie (use the bubble upside down to create the shape of the balloon), do not leave any gaps to ensure there will be no leaks when adding the run out icing.
Royal icing recipe • 5g or 1 sachet egg white powder (Dr Oetker) • 35ml water, room temperature • 200g icing sugar • Whisk until soft peaks form.
Top Tips 3
Use pink and caramel run out icing to the balloon and alternate the colour.
Pipe small dots around the outside of the balloon. Let the run out icing set over night.
Use the gold edible paint on all of the piped details and leave to dry.
Add the roses to the balloons with a little green royal icing and pipe small leaves around the ﬂower.
Add a small amount of ﬂavour to your run out icing to add another layer of detail.
Colour the gumpaste pale pink and caramel and make a selection of mini roses.
Pipe around the hearts with royal icing then using the run out icing, ﬁll in the hearts.
Pipe stripes at regular intervals in your contrast colour.
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Top Tips Add an elastic band to the end of the piping bag to stop the icing coming out.
March 2016 | 65
Add some roses and leaves to finish the cookie.
Pipe around the outside of the cookie and divide the corner.
Paint and highlight all of the details with gold paint.
Add the roses and leaves to finish the cookie.
Paint gold in between the stripes.
Pipe in the contrasting colour, small swirls to the inner circle.
Add dots around the outer edge and swirls over the cookie.
Pipe scallops to the outer edge.
Highlight the details with the gold paint.
Cross hatch the corner of the cookie and add dots round the outside. Let the run out icing dry overnight.
For the round cookies, pipe around the outer edge with the royal icing, wait for the run out icing to dry. Add a second circle to the cookie and fill with run out icing.
Add the gold paint to all the detailed piping.
Royal ice the roses onto the centre of the cookie and add piped leaves to finish.
66 | www.cake-craft.com
62 Long Lane, Halesowen, West Midlands B62 9LS
www.thecakecompanyuk.co.uk 0121 559 8999 / 07581 371 296 Complete range of sugarcraft/ cake decorating supplies & equipment Celebrational cakes made to order We hire out cake tins. See pages 58 & 59 of this issue for our project
CLASSES AVAILABLE from beginners to advanced
One of the largest stockists of sugarcraft equipment in the Midlands
One to Watch
Marble Flowers Cake International Gold and multi award winning maker and designer Beata Khoo has created these beautiful fondant ﬂowers, reminiscent of Murano glass for us to replicate and be inspired by. Just think of the colour combinations you could create for different effects to suit the occasion or season. Beata produces wonderful celebration cakes in Brighton and Hove and says “I love to produce the best cakes I can in most styles and techniques but my favourite medium is Isomalt”. Reader, watch this space… Amelia Nutting
You will need Edibles • corn Starch • edible glue • fondant 200g white, 100g blue and 100g orange Equipment • rolling pin • small paint brush • kitchen knife • small bowl 12cm (5in) round • super sharp cutting blade
Prepare three different colours of fondant (I have white, orange and blue). You can use more than three if you wish.
Roll the white fondant into a long roll.
Roll out the blue fondant and cover each white roll as shown.
Cut white fondant roll into ﬁve similar size and length sausages. I did mine approximately 6 cm (2.5in) long.
Next, cut this roll in the middle but only halfway through.
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One to Watch
Separately, cut little strips from blue fondant the same length as the white roll.
Place the orange roll in the middle of each white/blue roll, as shown in the picture, thus creating the shape of a flower.
lace this blue strip into the slit where you P made the cut in the roll as shown in in Step five. Do the same for the other four rolls.
Make another roll thicker and the same length as the white rolls (orange).
Roll out another roll in orange, thinner than the other rolls made earlier and cut into 5 x 6 cm (2.5in) in length.
Pinch on one side of this 6cm (2.5in) orange roll and all five rolls.
Place them between the blue/white rolls as shown in the picture. You can use a little water to stick. Squeeze a little and roll lightly until they stick together.
Roll out another white fondant sausage 0.5cm (1/4in) thick.
Cover the big roll you created, then roll and squeeze a little for them to stick together, as shown.
Cut off the ends of this roll and you can see, you have created a beautiful flower.
March 2016 | 69
One to Watch
Cut six thick slices.
Use a little plastic bowl (a little corn starch on the bottom to stop sticking) and place a little around a piece of fondant, approximately 5cm (2in) diameter, on the bottom and add water or edible glue to the top.
Roll out each slice gently from all sides in order to keep the ﬂower pattern.
Pinch and fold the ﬂower petal and place into the bowl and stick them to the round piece of fondant in the middle to create a ﬂower (do this with all six petals as shown in picture 21).
Use a ﬂower cutter to cut each rolled out slice into the shape of a petal.
When all petals are attached, make a small ball and place it in the middle of this ﬂower. Leave it for twenty four hours to dry.
h s i n fi e v i t a Altern owers led ﬂ These marb p stunning ato would look t cupcake tha s u io c li e d a n hed in Italia is n ﬁ n e e b has ing meringue ic day. for Mother’s
70 | www.cake-craft.com
Cake Baker for Charity
Bake and share for The Great Sport Relief Bake Off
Bake yourself proud by picking up a copy of the Great Sport Relief Bake Off booklet. Adding Sport Relief 2016 merchandise to your shopping list will help to change lives, because Comic Relief uses the money raised by the public to give extremely vulnerable and disadvantaged people a helping hand to turn their lives around.
Double Chocolate Peanut Butter Cookies These delicious cookies are packed with dark and white chocolate chunks and a double dose of peanuts. The trick is not to over-bake them so they are slightly soft in the middle. MAKES: 24 BISCUITS 125g dark chocolate, preferably a minimum of 65 per cent cocoa solids, chopped 125g white chocolate 100g salted roasted peanuts 100g unsalted butter, at room temperature 125g crunchy peanut butter 225g soft light brown sugar 2 large eggs, lightly beaten 1 teaspoon vanilla extract
1. Preheat the oven to 170ºC (150°C fan), Gas 3 and line two baking sheets with baking paper. 2. Melt the dark chocolate in a heatproof glass or ceramic bowl, either over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Chop the white chocolate into chunks and very roughly chop the peanuts and put to one side. 3. Cream the butter with the peanut butter and soft light brown sugar until pale and light – this will be easiest using a freestanding mixer ﬁtted with the creamer/paddle attachment. Gradually add the eggs, mixing well between each addition and scraping down the sides of the bowl with a rubber spatula from time to time. Add the vanilla extract and mix again. 4. Add the cooled melted chocolate and mix until smooth. Sift the ﬂour, cocoa powder, bicarbonate of soda, baking powder and a pinch of salt into the bowl and mix until barely combined before adding the milk, white chocolate
chunks and chopped peanuts. Mix again to thoroughly combine. 5. Using a tablespoon, scoop even sized mounds onto the lined baking sheets, leaving plenty of space between each cookie to allow them to spread during baking. Bake in batches, for 10 minutes on the middle shelf of the oven. Remove from the oven and ﬂatten each cookie slightly with a ﬁsh slice or palette knife and return to the oven for a further minute. The cookies will still be slightly soft at this point but will harden as they cool – if you can wait that long. Cool the cookies on the baking sheets for a few minutes and then transfer to a wire rack to cool completely.
200g plain ﬂour 40g cocoa powder 1 teaspoon bicarbonate of soda ½ teaspoon baking powder A pinch of salt 2 tablespoons milk 74 | www.cake-craft.com
Cake Baker for Charity
Quick Berry Muffins These lovely and easy fresh fruit mufﬁns are a great way to practise making a creamed cake mixture. It’s a simple way to add lightness to a bake that you’ll use again and again. MAKES: 12 MUFFINS 60g unsalted butter, softened 150g caster sugar 1 medium unwaxed lemon 2 medium eggs, at room temperature 275g self-raising ﬂour ½ teaspoon bicarbonate of soda 125ml natural yoghurt (unsweetened, not Greek-style) 200g fresh blueberries or raspberries 2 tablespoons coarse sugar crystals, for sprinkling
1. Preheat the oven to 200°C (180°C fan), 400°F, Gas 6. Line a 12-hole cupcake tray or mufﬁn tray with paper cases. 2. Put the butter into a mixing bowl or the bowl of a food mixer and beat well with a wooden spoon or the whisk attachment until the mixture is creamy. Gradually beat in the caster sugar, scraping down the bowl every now and then. Finely grate the zest of the lemon into the bowl and beat it in. 3. Break the eggs into a separate bowl and beat them with a fork until broken up, then beat into the mixing bowl, a tablespoon at a time, until the mixture is quite soft. 4. Sift the ﬂour and bicarbonate of soda into the bowl and stir in with a plastic spatula or wooden spoon. 5. Squeeze 1 tablespoon of juice from the lemon and stir this into the
yoghurt, then stir this into the mufﬁn mixture. As soon as it is thoroughly combined, add the fresh blueberries or raspberries to the bowl and gently fold in so the fruit does not break up. 6. Spoon the mixture into the paper cases, dividing it equally so that they are equally ﬁlled, then sprinkle over the coarse sugar crystals. 7. Bake for 20–25 minutes until golden brown. Check that the centres of the mufﬁns feel ﬁrm when gently pressed. Set the tray on a wire rack and leave the mufﬁns to cool in the tray for 5 minutes, then lift them out of the tray and onto the wire rack to cool. Eat warm or at room temperature on the day you baked them. Recipe taken from The Sport Relief Bake Off published by Hodder & Stoughton (£2.50 with £2 from every copy going to Sport Relief) Available from Sainsbury’s or sportrelief.com March 2016 | 75
For the Glitzy Masquerade on page 12 and Wafer Peony Petals on page 50. We suggest you trace or photocopy to change sizing.
Medium 15cm 5.5cm
76 | www.cake-craft.com
GET THE LOOK
Sophisticated pearls and beautiful rose gold shades are hot trends in jewellery and this look can be easily translated to create wonderfully glamorous cakes and cupcakes! Our design is incredibly easy to make and can be placed on a cupcake stand for a fantastic centrepiece.
Materials: • Culpitt Metallic Modelling Paste in Gold, Silver, Pearl, Rose Gold, Copper, Black and Pink • Colour Splash Hint of Red spray • Cake Star Spray Glaze • Teddy Bear Brown sugar paste • Round cutter (the same size as the top of your cupcake cases) • Pavoni 5mm, 8mm and 12mm Bead Mould • Clean Paintbrush • Edible Glue
1) Level your cupcake by cutting off the top. 2) Roll out the sugar paste to a thickness of 2- 3mm. Cut into circles using the circle cutter. Use a small blob of buttercream to stick an icing disc on each cupcake. Spray with Colour Splash Hint of Red Spray. 3) Knead small pieces of the Metallic Modelling paste until they become soft and pliable (note: they will go dry and crumbly ﬁrst, then become pliable after further kneading). 4) Lightly dust the bead mould with cornﬂower. Push the Metallic Modelling paste into the mould to make a selection of beads. Use a paintbrush to dust off extra cornﬂour. 5) To make single beads, cut a bead from the string and roll into a ball. Use small sections of 3 or 4 beads for making curves.
nge of Available in a ra metallic shades
6) Using the cake images as a guide, create your design by attaching the beads to the cupcake using edible glue. Spray the ﬁnished design with glaze for extra sheen.
www.culpitt.com p77_Beaded Cupcakes.indd 77
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The One Stop Shop For Cake Decorators run by Cake Decorators Blue Ribbons supply a complete range of cake decorating supplies, including tools, icings, cutters, food colours, ribbons, moulds and cake decorations; everything for the cake decorator from beginner to professional.
Almost everything we have in stock at our East Molesey shop is available online, but if there is anything speciﬁc you’re looking for and can’t ﬁnd, please either call or email us.
Visit our website for How to Guides and details of our cake decorating courses. 29 Walton Road, East Molesey, Surrey KT8 0DH T: 020 8941 1591 E: email@example.com
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Last crumbs… We talk cake beginnings and lace ﬁnishes with Claire Bowman of Cake Lace
How did your cake decoration journey begin? My journey began by chance really, I bought a beautiful cake book for my middle daughter who was coming up to her birthday, it was full of fairy tale princesses and castles and naturally my daughter asked me to make one of the cakes in the book. OMG! I’d never made a cake let alone decorated one, but us mums love to please our children so I thought I’d have a go. I baked my ﬁrst cakes (cakes plural, as it was a huge castle cake so three cakes were made) the cakes turned out really nicely and tasted so good! One week later, yes it took me that long to decorate it, I was amazed at how good it turned out. My daughter loved it and her party was a success. I never cut into the cake as it was over a week old but made cupcakes for the children to take home. Months later I had a little idea, you know, one of those middle of the night ideas, to make cupcakes for a living. I was inundated with orders and every order was different and I was hooked. How did Cake Lace start? I used other brands of sugar lace products but found that they really didn’t do what they said they did. I’d make a beautiful cake and by the time I got to the venue it would be coming off the cake, so we found a manufacturer that ironed out the problems and Cake Lace was born. What would your top tips be for starting a cake business? My top tip for starting a cake business is to make sure you cost your cakes properly, don’t ever undersell yourself. Yes you can buy a shop bought cake for under ten pounds but it will never look or taste like the ones you make, you are an artist. The golden rule is to cost your materials and times by three, then add according to detail and for your creativity. How do you design, what is your preferred process? I use inspiration for my designs from everyday life, it could be a dress someone is wearing or a colour combination that triggers something in my mind. I take thousands of pictures to start the process. I hand draw all my designs as I’m a bit old school. Most memorable commission? I made a cake for one of the cake shows using my new lace design at the time, Victoriana. It was double layered in black and gold. I had glued
ENJOY CLAIRE’S DECORATED BISCUIT TUTORIAL ON
THEY ARE PERFECT TO GIVE THIS MOTHERS DAY.
the lace around the cake and went upstairs for half an hour and when I came back, the lace had peeled away at the edges a little. I loved how it looked and decided to make a feature of this. I took it into the ofﬁce the next day and expected my staff to go wow, instead I had comments like “did you have a bottle of wine when you were making the cake”! I still took it to the show and my wonderful Cake Lace fans embraced and understood what I was saying with the look. To date, it is still the most commented and shared of my cakes on Facebook. Most memorable or dream collaboration? I’ve never taken part in a collaboration as I have so little time to myself as you can imagine, but I do love a challenge so if the right one comes along I might just be burning that candle. Favourite cake show and why? My favourite cake show has to be Cake International at Birmingham. It was the ﬁrst show I ever went to and will always have a special place in my heart. The crème de la crème of cake makers take my breath away every year with their awe inspiring cakes. Hands on or gadget girl? Gosh I’m gadget girl. I have so much cake equipment in my house that it has taken over the garage, my dining room, study and my kitchen cupboards are full to the brim! If I haven’t got the right tool for the job, the job doesn’t get done. Favourite music to create to? I love all types of music, Sam Smith is a favourite at the moment, but when I’m creating either a cake or a design for Cake Lace, I like total silence. Which books adorn your cake shelf? I have every book that’s on the market but my favourites are Zoe Clarke and Peggy Porschen as their designs are so classy and chic. What is your next goal on your ‘cake’ bucket list? My goal this year is to keep pushing the boundaries of Cake Lace, keep taking it another step forward so whether you are a home baker or a professional cake designer, you will all need and want to use Cake Lace. To keep up with Claire and her new cake lace designs visit www.cakelace.co.uk
82 | www.cake-craft.com
Guides Icing Cookies & Cakes p9
A Cake Fitn for a Quee
Easy to follow trendsetting tutorials from Renshaw 01_RENCOVER.indd 1
Use combinations of Ready to Roll icing with Flower and Modelling paste to create stunning designs.
AND NOW, NEW READY TO USE ROYAL ICING for extra detailing â€“ available now
TO LEARN ABOUT NEW ROYAL ICING
CELEBRATING CAKE FOR GENERATIONS
www.renshawbaking.com Join the conversation
2_RENSHAW AD.indd 6
Featured Artists Sandra Monger left her nursing career to follow her life-long passion for baking and cake decoration in 2000 and hasn’t looked back since. She is now a leading wedding and celebration cake designer and in 2012
Guides with Welcome to... ...Icing Cookies and Cakes with Renshaw In this How To Guide we have a beautiful mix of icing projects from one of our favourite icing brands in the cake world, Renshaw.
was named Celebration Cake Maker of the year - a prestigious competition sponsored by Renshaw.
Emma Chamberlain has been decorating cakes for over ten years completing various Cake Decoration and Food Hospitality qualifications. Emma has honed her skills over the past seven years whilst working as part of the award winning cake decorating team at Slattery Patisserie in Manchester, before joining the Renshaw team in January 2015.
Stacey Anderson’s journey began in 2009 taking a night class to help further develop her passion for cake decorating. In 2010 she took the plunge and left her role in the NHS and accepted a full
Choose from hot air balloons and decorated biscuits for a sensational finish to your home bakes to regal colours, iced foil details and fabulous floral work for wedding and special occasion cakes.
time cake decorating position with an established company in Chester. During her three years experience she excelled in the industry, earning a finalist position at the Baking Industry Awards
I recommend everyone try the royal icing masterclass with Emma Chamberlain, it’s perfect for developing your confidence and everyone needs to know how to make the best piping bag! Renshaw will certainly wow you with a tutorial for every skill level and time frame, simply adapt the projects for your chosen occasion.
in 2012. In 2013 Stacey launched ‘Cakes by Stacey Anderson’ which is thriving. Her creations are featured in various industry magazines and also working alongside Renshaw to showcase their products.
Jacqui Kelly, bubbly pastry chef, food artist and owner at Totally Sugar, has won various awards including Best in Show at
Each design will hone your piping skills and refine your finish, spoiling friends and family this Easter with delicious bakes...the Royal Iced Easter Biscuits and Simnel Cake with Biscuit Houses make an adorable centrepiece for a family gathering.
Cake International London 2014. She’s lucky enough to have an impressive client list, from Harrods to HRH Queen Elizabeth II and was proud to be the team leader for the successful
For showstopper design inspiration head straight to the St James Palace coverstar cake on page 9 and for evening glamour, Wayne Price delivers decadence with silver leaf and royal icing on page 14.
Guinness Book of World Record attempt, world’s largest cake - an enormous 10m x12m! Although she still takes client commissions everything from hyper realistic body parts to comical carved novelty, her main love is now in teaching and demonstrating which allows her to
We hope you enjoy working your way through these delicious Spring projects and look forward to seeing your decorated cookies and cakes, Renshaw style. CMYK / .ai
CMYK / .ai
travel and share her knowledge and skills.
Wayne Price completed the ABC Awards four year course in cake
Keep calm, follow the instructions and keep sugarcrafting!
decoration and two year course in sugar flowers passing every module with
CMYK / .ai
distinction, and also won the prestigious, Student of the Year Award.
He also completed an additional year producing competition work for the
college. A multiple gold medal award winner, Wayne has been a Cake
International Show judge for the past three years and promotes the use of royal icing when he demonsrates in the Cake International Theatres.
Wayne is based in North Wales and runs Melys Cake Design.
4 SIMPLE AND SUPER CUTE
Hot Air Balloon This uplifting design uses cutters and embellishers to create a summer landscape complete with clouds and balloons. Icing the decorations onto lollipop sticks lifts the decorative scene and adds height for effect. Begin by securing the ribbon around the cake base using the non-toxic glue and placing the cake in the centre of the board.
SANDRA MONGER EDIBLE
15cm (6in) round fruit or sponge cake, 13cm (5in) deep, covered with pale blue fondant (sugarpaste) small amounts of dark and mid green, white, yellow, orange, red, fuchsia pink, purple and light brown modelling paste small amounts of mid brown gum paste vegetable shortening 20.5cm (8in) round drum board covered with green fondant (sugarpaste) EQUIPMENT
1. Cut a strip of mid green paste using the parallel wheel cutter, long enough to fit round the base of the cake. Create a wavy edge on one side using a wheel cutter or pizza cutter. Attach strip to the base and trim off the excess. Apply water to the cake first to stick.
purple 15mm (5⁄8in) ribbon cornstarch (cornflour) dusting bag parallel wheel cutter wheel or pizza cutter round cookie cutters, 85mm (33⁄8in), 65mm (2½in) and 50mm (2in) rectangular cutters, 25 x 14mm (1 x 5⁄8in) and 20 x 11mm (¾ x ½in) rose petal cutters, 63mm (2½in) and 54mm (2¼in) long small blossom plunger cutters, 13mm (5⁄8in) and 10mm (½in) stitching wheel piping bag and no.2
piping nozzle lollipop sticks smooth blade kitchen knife artists paintbrush royal icing small cranked palette knife non-toxic glue stick
2. Make four or five clouds in several sizes. Also cut ten or more different-sized flower shapes from dark green paste using the blossom cutters, then cut ten more from the mid green paste and cut them in half for the shrubs. The tree trunks are brown rectangles cut with a knife. 3. For each balloon, make five small balls of paste and roll them into approximately 6cm (2¼in) lengths, tapered at each end.
4. Place them in the right order, then coat the inner sides with water and push them together. Squeeze the ends to make a balloon shape. 5. Use a rose petal cutter to cut out the balloon. Make six or seven, using two different sizes of cutter.
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Icing Cookies & Cakes
Guides with 6. Use the stitching wheel to mark a stitch line along some of the stripes. Trim the base of the balloon with a knife. 7. For the basket, cut a mid brown rectangle of gum paste using the larger rectangular cutter, then cut a smaller rectangle from one side using the smaller cutter. Emboss the basket using a knife. 8. Attach the light elements to the side of the cake using water applied to the back with a paintbrush. Attach the heavier elements, clouds and balloons with royal icing either brushed or piped onto the back of the items for a secure fix. Retain three clouds and three balloons for decorating the top of the cake.
9. For each of the balloons on the top of the cake, pipe small dots of royal icing along the top of a lollipop stick.
TOP TIP Remember that if you need to reposition a shape, don’t try to remove it – simply slide it into its new position. CMYK CMYK / .aiCMYK / .ai / .ai
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10 10. Press the lollipop stick firmly to the back of the balloon, making sure it is straight. Allow to dry for several hours for a firm bond. Pipe a tiny dot of icing on the back of the basket and attach below the balloon. 11. Pipe dots of royal icing along the base of each cloud and press firmly in place on top of the cake so that they all face the same way. Push the balloons into the top of the cake, behind the clouds.
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piping, covering, run outs & ﬁne detailing
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NEW READY TO USE ROYAL ICING
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ROYAL ICING 7
A Royal Icing EMMA CHAMBERLAIN
For those starting out in cake decorating, royal icing can be seen as quite a challenge, but it’s really easy when you know how! In this masterclass we take you through step-by-step from making the initial piping bag right through to creative stencil work and pretty piping. Hints, tips and techniques from Renshaw’s highly skilled cake artist Emma Chamberlain will help guide you along the way.
greaseproof paper pencil scissors spatula variety of icing nozzles
small fine paintbrush icing nail and royal icing either homemade or new Ready to Use Royal Icing from Renshaw.
Making the paper bag 1. Cut a square of greaseproof paper approximately 8”. 2. Fold over across the middle, point to point. Cut along this line to create two triangles. 3. Snip off the tip of the point on the longer side. This makes it neater and easier to handle when made into a cone.
4. Wrap the right point round until it meets the central point on the triangle to start creating a cone shape.
5. Then wrap the left point around the cone until it meets the point on the back. Adjust until the cone is tight.
8. Using a pallet knife, fill the bag half way with Renshaw Royal Icing.
6. Fold the points into the cone twice. This will make sure the bag is secure.
9. To secure the bag, press the top of bag together and push the icing down into the tube. Fold over the two points and then fold the top over twice. The bag is now ready to use.
7. Add a nozzle to the piping bag by snipping off the point and placing the nozzle inside the bag. CMYK CMYK / .aiCMYK / .ai / .ai
Starting off your designs All great designs should start off with a little sketch. This will ensure that the design is the correct fit for your cake and it will be in proportion. We chose a little bird design to use as a top decoration for a delicately styled gift cake. To start, the one little bird image was traced onto greaseproof paper. To make a second bird we have simply flipped over the initial tracing and placed it next to the first bird then traced over both of them to create the full image. u
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8 ROYAL ICING Transfer the image to your cake Place the greaseproof paper tracing over the top of your cake and secure with a couple of tiny dots of royal icing. These dots can easily be removed with a sharp knife once you have finished the tracing. With a pin-tool, carefully
mark out design. Once all sections of the design have been marked, the greaseproof can be removed. You should be able to see a feint design on the surface. Remove the little holding dots of royal icing at this stage.
WHICH NOZZLE TO CHOOSE? There are a great many nozzles to choose from but for plain piping a beginner may wish to start with a No. 3 tube whist someone with more advanced skills may wish to use the No. 0 which enables very fine detailing. For other key piping styles we have shown the icing effects of two nozzels, No. 44 and No. 16. Both can give fantastic icing detailing when used to pipe stars shells or even textured lines.
Using a plain piping tube (no.1) pipe out your design following the marked out pattern. Keep an even pressure as you pipe. HANDY HINT: If the icing falls outside your lines, or you make any small errors these can easily be removed or gently pushed into place using a small damp paintbrush. Adding to the decoration: The little bird design can be left as it is or embellished with a garland of piped flowers. How to pipe a flower
Pipe one petal at a time, gently twist the icing nail as you go. It’s best to hold the piping bag at about a 450 angle. When the flower is a suitable size remove the small square of greaseproof from the icing nail and set it to one side to dry. HANDY HINT: Petal piping nozzles are available in both left and right-handed versions, so be sure to ask for the correct one!
You will need: Icing Bag, petal nozzle, greasproof paper square, icing nail
Piped flowers are best created using a flower nail. Create ahead of time and set to one side to dry. Cut small squares of greaseproof paper and secure to the icing nail with a small dot of royal icing. Technique: Hold the icing nail in one hand and piping bag in the other. Using a petal piping nozzle, pipe the first petal. Start piping from the inside and work your way around.
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Finishing touches Pipe a small bulb of icing into the centre of each flower. This can be done before or after final application. Once dry, the flowers can be placed in position using a small dot of royal icing underneath to secure. Side stencil work Royal icing can be used with stencils to make very effective side designs to any cake. Place the icing stencil against the cake side and secure using tiny dots of Royal icing. Using a pallet knife apply royal icing against one end of the stencil and scrape across using a scraper tool. Carefully peel away the stencil to reveal the pattern and repeat. Carefully remove the holding dots of icing with a sharp knife. This is best done soon after application before the royal icing has had time to set fully. The cake design is now complete and any final ribbons can now be applied to the base of the cake.
Icing Cookies & Cakes
ROYAL INSPIRATION 9 S TA C E Y ANDERSON
St James Palace Cake A cake fit for a Queen On 10th November 2015, Renshaw were honoured to attend an event hosted by The Royal Warrant Holders association as Renshaw are proud holders of a Royal Warrant to her Majesty the Queen. To mark the occasion we commissioned a design by Cake Artist Stacey Anderson. Inspiration for the design and composition of the cake was taken from the beautiful plates that are held as part of the Royal collection. Delicate shades of blue complement the gold-filigree adornment.
“ T H E D I S T I N C T I V E G I LT - E D G E D D E S I G N S ON MANY OF THE DISHES USED BY T H E R OYA L H O U S E H O L D P R O V I D E I N S P I R AT I O N F O R T H E T O P A N D B A S E T I E R S W I T H D R A M AT I C Y E T CLASSIC EFFECT”
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Royal Iced Easter Biscuits EDIBLE Ingredients for the biscuit dough
JACQUI K E L LY
200g/8oz softened butter 150g/6oz caster sugar 2 large free-range egg yolk 400g/14oz plain flour, plus extra for sprinkling 1 level tsp mixed spice 1 level tsp ground cinnamon 2-4 tbsp milk For the iced biscuits Renshaw Ready to Use Royal Icing 400g pot assorted Rainbow Dust pro-gel pastel colours (use with royal icing) light gold Rainbow Dust paint EQUIPMENT
small pallet knife pizza wheel cutter egg shaped biscuit cutter or greaseproof paper template piping bags and medium writing tips 2 x fine paint brushes. One for corrections, one for painting
1. Preheat the oven to 180°C/350°F/ Gas 4. Lightly grease two baking trays and line with baking parchment. 2. Cream the butter and sugar together with a wooden spoon until light and fluffy. Beat in the egg yolks then sieve in the flour and spices. Add enough milk to give a soft dough. Using your hands, bring the mix together into a ball and wrap it in cling film and rest the dough in the fridge for 30 minutes.
3. Gently knead the chilled dough on a lightly floured work surface to a thickness of maximum 5mm. HANDY HINT: Using rolling out spacers can help here 4. Cut into egg shapes using a cutter or template. Use a pizza wheel to prevent ‘dragging’ as you cut it. 5. Place on prepared baking trays and bake in preheated oven for 10-15 minutes, or until light goldenbrown. Keep an eye on the biscuits to prevent burning! It doesn’t effect the bake if you open door. Once baked lift the biscuits onto a wire rack to cool, store in an airtight container.
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6. To decorate Decide on your design. We took inspiration from the many adult style colouring books that we’ve seen as the patterns can be quite fun and intricate. • Divide the Renshaw Royal Icing into separate bowls and combine with food colourings of your choice. (we have used Rainbow Dust Pro-gel colours). Add a little colour at a time and keep mixing until you achieve the desired shade. • Spoon some icing into a piping bag and pipe your decorations onto the biscuits. For piping bags see page 7 for details.
Icing Cookies & Cakes
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TOP TIP As you gain more confidence with your Royal Icing you can progress to more complicated designs and a finer tip going down to a 00 for stunning effects and delicacy.
7. For a smooth finish, you can pipe the outline of your design in the firmer icing straight from the tub, then let it down slightly by mixing in a little water, giving the icing more of a liquid consistency, and use this to fill in the designs. Once dry you can over-pipe your decorative designs on top in different colours.
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8. When piping dots of icing, sometimes there is a small “tail” of icing remaining. Use a clean paintbrush that has been lightly dipped in water to just pat down the icing tail.
HANDY HINT: You can also use any of the Renshaw’s 30+ colours of Ready to Roll sugar paste and cut out egg shapes using your template in the same way as with the dough. Attach to the biscuit with a little piping gel or apricot glaze and Royal Ice your designs on top.
9. Correcting any mistakes When piping lines or detail, if the design goes a bit off course this can easily be corrected whilst the icing is still wet. As with the icing tails, using a clean damp paintbrush the line of icing can be gently picked up and re positioned. However, if the line is allowed to dry this can be easily removed using a small sharp knife and re-piped.
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Simnel Cake with Biscuit Houses EDIBLE fruit cake of your choice (any size 8-12” but not too shallow if possible)
JACQUI K E L LY
cake drum, 2” larger than the cake apricot glaze Renshaw natural marzipan biscuit dough – as used in the previous recipe For the iced biscuits Renshaw Ready to Use Royal Icing 400g pot assorted Rainbow Dust pro-gel pastel colours (use with Royal icing) light gold Rainbow Dust paint EQUIPMENT house templates traced and cut from greaseproof paper (as these will not stick to your cookie dough) pizza cutter piping bags and medium writing tips CAKE fruit cake coated on top with apricot glaze and then topped with a thick layer of Renshaw marzipan.
1. Preheat oven to 180°C/350°F/ Gas 4. Lightly grease two baking trays and line with baking parchment. 2. Measure around the circumference of your cake to work out how many of each house shape you need to make. Don’t forget to make a few extras in case of breakages or ‘eating’ accidents. 3. Gently knead the chilled dough on a lightly floured work surface. Roll out to a thickness of maximum 5mm. HANDY HINT: Using rolling out spacers can help here. 4. Cut into a variety of house shapes using the different sized templates. Use a pizza wheel rather than a knife to stop the dough ‘dragging’ as you cut it.
5. Place the cut out houses on the prepared baking trays and bake in the preheated oven for ten to fifteen minutes, or until pale golden-brown. Keep a careful eye on the biscuits! It doesn’t matter if you open the oven door to check they are done. Lift onto a wire rack to cool. 6. Arrange the cooled biscuits around the circumference of your cake to check they fit and that you are happy with the arrangement.
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Icing Cookies & Cakes
Try to mix up different heights of houses as well as differentÂ widths. 7a. Decorating your house biscuits Divide the royal icing into separate bowls and mix food colourings of your choice into the separate bowls of icing. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. You can make them as simple or as detailed as you like. Be creative or follow the background design template.
7b. Decorate your biscuits with different coloured royal icing in piping bags fitted with a medium writer nozzle. Vary the design of each with different shaped windows and doors. 8. Once you have decorated the houses, leave to dry for a short while. Whilst drying, using some pastel green coloured royal icing, stipple some icing around the base of the cake board. This will help keep the biscuit houses in place and serve to hide the silver board. Once the houses have set, attach them to the sides of your cake with some royal icing.
9. Finish by attaching a co-ordinating ribbon to the edge of the board. The centre part of the cake can be left bare or it can be decorated with a small posy of springtime flowers to add a little colour!
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The greatest thing is to love… The EQUIPMENT
WAY N E PRICE
1. Cover 16” and 14” boards with Renshaw Sugarpaste coloured mint green and fix together with royal icing. Cover edges with green ribbon fixed with royal icing.
3. Cover 9”, 7” and 5” round tiers with Renshaw Sugarpaste coloured light grey. 150mm deep, 110mm deep and 150mm deep.
2. Cover 12” petal shaped bottom tier with Renshaw Sugarpaste coloured light grey. 110mm deep tier. Use side smoothers to achieve a sharp join at each petal.
4. Using two side smoothers ‘pinch’ the icing to form a sharp top edge. Leave a rounded edge on the top tier.
When piping detail work paddle the royal icing on a clean surface with a palette knife before putting into the piping bag. This will remove all air bubbles and improve workability.
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Icing Cookies & Cakes
5. Prepare board to pipe royal iced lace pieces. Fix the heart pattern to the board with tape. Cover with catering grade film. There should be no bumps orÂ wrinkles. 6. Add a small amount of water to Renshaw Ready to Use Royal Icing and mix well to achieve the required piping consistency. 7. Pipe the lace pieces onto the catering film. Number 2 writing tube used. Leave to dry overnight. Smooth any lines with a damp artists brush if required. 8. Brush a small section of the side of the cake with a damp artists brush for fixing silver leaf. 9. Using a single sheet at a time smooth the silver leaf onto the damp area of sugarpaste. Brush the back of the silver leaf sheet gently with a soft brush. Peel the backing sheet gently. 10. Colour Renshaw Ready to Use Royal Icing with pale pink food colouring. Mix well. 11. Using a palette knife apply the coloured Royal Icing over stencil. Care is required to ensure all gaps in the template are filled. 12. Remove all excess royal icing with a side scraper and then remove pins and peel stencil away slowly. Touch up any areas where required and brush down any peeling silver leaf. 13. Fill a piping bag with the pink royal icing and direct pipe the side pattern detail.
14. Fill a piping bag with white royal icing and over pipe the pink detail. Number 1.5 writing tube used.
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15. Position bottom tier centrally on double baseboard and pipe a pink bead around perimeter. Number 2 writing tube used. 16. When they are dry carefully remove the lace pieces from the catering grade film using a small artists palette knife. 17. Pipe a bead of the pink royal icing where required and carefully fix each lace piece. 18. Using the pink royal icing pipe dot between each lace piece. Number 1.5 writing tube used. 19. On the rear of the cake direct pipe the writing using pink royal icing with a number 2 writing tube. Over pipe with white royal icing with a number 1.5 writing tube. Using the pink royal icing pipe direct pipe the pattern detail around the writing. Number 2 writing tube used. Over pipe with white royal icing. 20. Using the pink royal icing pipe the detail over the silver leaf on the top tier. Number 2 writing tube used.
23. Make wired roses in a selection of sizes and when dry arrange into a dome shape. Fix together using green florists tape.
21. Using a small bead of white royal icing fix the lace pieces around the top. Remove any excess icing with a damp brush.
24. Using a very soft brush and powder colouring dust the roses pale pink.
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22. Fix the pink ribbon using pink royal icing.
25. Fix the rose arrangement into the top tier using a flowerÂ pick.
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OUR READY TO ROLL ICING RANGE NOW HAS OVER 30 COLOURS! Find them all online direct from Renshaw or through your usual Renshaw stockist.
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FLOWER AND MODELLING PASTE COLOURS RANGE... In beautiful ﬂoral-inspired packs
Published on Oct 17, 2017