FR
Issue 16
Cake t
EE
MAGAZINE
Welcome
www.cakeit.education Videos and Information that maybe useful
Cake decoration is all about the fun. Yes at times it may be frustrating as we try to master a new skill, technique or idea but the buzz that comes with success can be infectious and the opportunity to share cakes with family and friends is priceless. If you are new to baking or fancy trying something a little different then why not consider using Rice Crispy Treats. A firm favourite of many professionals, as they are simple to make, light weight and great for moulding into shapes, perfect for our hot air balloon cake.
General Information What is the Difference between Sugarpaste, Gum Paste & Modelling Paste - Blog What is CMC - Blog
4 Gift Boxes
Facebook Live 25/5/2018 How to make Popits
This easy to create celebration cake is ideal for any occasion, just mix and match the colours accordingly.
Gift Boxes
Our Homebakes features a pastry chef basic, Italian Meringues. These stylish meringues are a great way to upgrade your desserts and gateaux, they are sure to taste great, the perfect filling for the yummy treats on page 13. For those quick celebration cakes especially when time is of the essence then the simple gift boxes maybe the answer. The perfect solution for so many special occasions.
This kind of meringue is much loved by Pastry Chefs and is perfect for piped meringues of all shapes and sizes.
Italian Meringue Rings Homebakes
You will Need 60g Egg White 60mls Water 150g Sugar PME multi-coloured nonpareils (ESV925) Disposable Piping Bags JEM Twist Nozzle (NZ906 set of 2) PME Cookie Sheet (CSB113, 114 or 115) PME Parchment Paper (PP100)
1
Place the sugar and water into a pan and bring to the boil. Continue boiling until it reaches a temperature of 240°F or 116°C. Place the pan into a bowl of cold water to stop the temperature increasing.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
4
Contact your local stockist or email stockist@knightsbridgepme.co.uk
NZ906 set of 2
Above all have fun and enjoy.
6 Italian Meringue Rings
Online video tutorials: How to make Meringue Flower Pops
2
CSB113 CSB114 CSB115
Whilst the sugar is boiling whisk the egg whites to a soft peak.
4
3
Continue whisking until the meringue cools and forms a firm peak. Colour the meringue as required.
Continue to whisk the egg whites whilst slowly drizzling the hot sugar into the side of the bowl.
5
Prepare a simple size guide by drawing circles on a sheet of paper. Place onto the cookie sheet and overlay with parchment paper. Place the piping tube into the bag and three quarters fill with meringue.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
6
Floral Extravaganza Pick your favourite colours to theme cupcakes or biscuits with simple to create, beautiful fantasy flowers and daisies.
You will Need 6 to 12 cupcakes or 24 mini cupcakes or biscuits
Pat
500g of buttercream, coloured with chosen dusts PME dust colours Spring Meadow (PC306) Strawberry Sundae (PC312) Raspberry Delight (PC311) PME Gold nonpareils (SPGD956) or own choice JEM Twist Nozzle (NZ907 set of 2) JEM Petal Nozzle (NZ104)
1
Place the large twist tube into the bag and three quarters fill with buttercream. Hold the tube upright just slightly above the surface.
Disposable piping bags large
8 Floral Extravaganza
Knightsbridge PME Ltd Publisher
2
3
4
5
Begin to squeeze out the buttercream until a floral shape is created.
To create a decorative variation, hold the tube in position and twist the bag a quarter turn as you squeeze out the buttercream.
Stop squeezing and lift the bag away in an upright position.
Use the small twist tube in the same way and pipe daisy type flowers onto mini cupcakes and biscuits or directly into the centre of the large piped flower.
Up, Up and Away 7 6
Smooth green coloured buttercream across a cupcake to give a flat sealed surface.
Place a Jem 104 tube into a bag with buttercream and with the wide end facing outwards, position it at a slight angle just above the surface. Squeeze out a little icing, push slightly forward and then pull the tube towards the cupcake centre to form a petal shape.
A great stacked cake with a difference be sure to look out for the Crispy Treat Balloon a wonderful alternative to a traditional cake.
8
Begin at the outside edge and continue around in a circle, overlap each layer until the cupcake centre is reached. Finish with a nonpareils or pearls of own choice.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
8
10 Up, Up and Away Facebook Live 21/6/2018 Geometric Multicutter
Rice Crispy Treats
You will Need 150g Crispy Rice Cereal 200g White Marshmallows 50g Butter
1
Melt the butter in a large saucepan. Add the marshmallows and stir until melted and well blended. Cook for 2 minutes.
2
Add the crispy rice cereal and stir until thoroughly coated with the liquid.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
10
13 Anytime Fun Treats 14 You and your cakes Online video tutorials: How to use the Candy Melter
15 Competition Fun
ats Anytime Fun Tre with alternative te these cones Fill and decora m! not just ice-crea yummy treats,
www.cakeit.education
You and your cakes This issue’s Thank You gift for all featured readers’ pictures is... PME Tool Caddy TC606
Melinda Jackson A great themed cake.
Nigel Bird Here are some photos of cakes I have iced for my grandchildren. Apart from the board of is all edible and made to their strict specifications.
CakeIt team
CB004 CB007 CB010
Olaide Salami
You will Need
cones 1 box Waffle ice-cream 6) Meringues (see page (see previous page) Rice Crispy Treat
Pat Trunkfield Paula Macleod Janet Smith Pauline Moody
ESV925
PME Candy Buttons or assortment Milk Chocolate (CB004) d nonpareils (ESV925) PME multi-coloure
base of candy into the Pour a little melted the nonpareils cone and place each ice-cream into a bowl.
1
A fun cake.
cone into top edge of each drips. Dip the base and and tap away excess the melted candy
2
Volchova Love - Russia We have selected two pictures from Volchova’s wonderful collection.
Amanda Baker Hello, I’m a 53 years old Granny who has recently found the hobby of cake making and decorating. I love it!
Peter Harper Olivia Sualdea Carmen Alaimo Jacqueline South - Jax Design & Illustration Fuller Davies - Printer
sets dip the cones Before the candy bowl of nonpareils.
3 Contact your local
stockist or email
into the
n cones with a combinatio Fill the ice-cream and meringue, candy of rice crispy treats, full. nonpareils until
4
Contact your local
stockist or email
over the top of Drizzle a little candy cone. filled ice-cream
5
each
13
epme.co.uk stockist@knightsbridg
epme.co.uk stockist@knightsbridg PME products are outstanding, it's so important to use the correct equipment. Your magazine is informative and inspiring. So thank you.
14
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Contact your local stockist or email stockist@knightsbridgepme.co.uk
15
3
Gift Boxes
4
Contact your local stockist or email stockist@knightsbridgepme.co.uk
This easy to create celebration cake is ideal for any occasion, just mix and match the colours accordingly.
You will Need 2 x 3” deep (76mm) round 8” (203mm) 10” (254mm) round cake card 1.5kg White Sugarpaste 200g Gum Paste assorted colours JEM Popit – Gift Box (1102EP027) JEM Popit Pad (109SE055) JEM Plastic Wires (1103PW) JEM Strip Cutter No 3 (106M008) Dowel Rod
1102EP027
Preparation Join both cakes together and cover with white sugarpaste.
1
Popit Gift Boxes - Place the cutter into the Popit Pad making sure that the plastic sheet is in position between the pad and the cutter.
4
Release the moulded shape using a scriber modelling tool.
6
For the coloured streamers place the strip cutter into the Popit Pad and place thinly rolled out Gum Paste over the top. Cut out the strips by taking the rolling pin firmly across the paste.
2
Using coloured gum paste roll out a thick piece of paste and place over the cutter.
3
Place the rolling pin across the centre of the paste and roll once in each direction.
5
For the top decoration thread some of the Gift Boxes onto the plastic wires and allow to dry. Use Brush n Fine Pens to enhance the embossed detail.
7
Wrap the strips around the doweling rod to create the streamers and attach to the top edge of the cake using gum glue.
8
Complete the cake by trimming the base with assorted sized and coloured gift boxes. To create the gift box explosion insert the plastic wires into the cake and trim with additional streamers.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
5
This kind of meringue is much loved by Pastry Chefs and is perfect for piped meringues of all shapes and sizes.
Italian Meringue Rings Homebakes
You will Need 60g Egg White 60mls Water 150g Sugar PME multi-coloured nonpareils (ESV925) Disposable Piping Bags JEM Twist Nozzle (NZ906 set of 2) PME Cookie Sheet (CSB113, 114 or 115) PME Parchment Paper (PP100)
1
Place the sugar and water into a pan and bring to the boil. Continue boiling until it reaches a temperature of 240°F or 116°C. Place the pan into a bowl of cold water to stop the temperature increasing.
NZ906 set of 2
2
CSB113 CSB114 CSB115
Whilst the sugar is boiling whisk the egg whites to a soft peak.
3
Continue to whisk the egg whites whilst slowly drizzling the hot sugar into the side of the bowl.
6
4
Continue whisking until the meringue cools and forms a firm peak. Colour the meringue as required.
5
Prepare a simple size guide by drawing circles on a sheet of paper. Place onto the cookie sheet and overlay with parchment paper. Place the piping tube into the bag and three quarters fill with meringue.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
6
7
To pipe the meringue rings hold the piping Add nonpareils or sprinkles and bake in the tube upright just above the paper and squeeze oven at the lowest temperature until crisp until the meringue fits the size guide. Stop and dry. squeezing and release lifting the bag straight up.
8
Decorate the meringues with drizzled chocolate, fresh fruit or simply use as a natural accompaniment to ice cream and desserts.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
7
Floral Extravaganza Pick your favourite colours to theme cupcakes or biscuits with simple to create, beautiful fantasy flowers and daisies.
You will Need 6 to 12 cupcakes or 24 mini cupcakes or biscuits 500g of buttercream, coloured with chosen dusts PME dust colours Spring Meadow (PC306) Strawberry Sundae (PC312) Raspberry Delight (PC311) PME Gold nonpareils (SPGD956) or own choice JEM Twist Nozzle (NZ907 set of 2) JEM Petal Nozzle (NZ104)
1
Place the large twist tube into the bag and three quarters fill with buttercream. Hold the tube upright just slightly above the surface.
Disposable piping bags large
2
3
4
5
Begin to squeeze out the buttercream until a floral shape is created.
To create a decorative variation, hold the tube in position and twist the bag a quarter turn as you squeeze out the buttercream.
Stop squeezing and lift the bag away in an upright position.
Use the small twist tube in the same way and pipe daisy type flowers onto mini cupcakes and biscuits or directly into the centre of the large piped flower.
7 6
Smooth green coloured buttercream across a cupcake to give a flat sealed surface.
8
Place a Jem 104 tube into a bag with buttercream and with the wide end facing outwards, position it at a slight angle just above the surface. Squeeze out a little icing, push slightly forward and then pull the tube towards the cupcake centre to form a petal shape.
8
Begin at the outside edge and continue around in a circle, overlap each layer until the cupcake centre is reached. Finish with a nonpareils or pearls of own choice.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
22T and 23T
NZ104
Contact your local stockist or email stockist@knightsbridgepme.co.uk
9
Up, Up and Away A great stacked cake with a difference be sure to look out for the Crispy Treat Balloon a wonderful alternative to a traditional cake.
Rice Crispy Treats
You will Need 150g Crispy Rice Cereal 200g White Marshmallows 50g Butter
10
1
Melt the butter in a large saucepan. Add the marshmallows and stir until melted and well blended. Cook for 2 minutes.
2
Add the crispy rice cereal and stir until thoroughly coated with the liquid.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
You will Need
GMC114
8” (203mm) round cake 5” (127mm) square cake 12” (305mm) round cake board 2 x 5” (127mm) square cake cards 2.5 kg Sugarpaste 500g Buttercream 100g Gumpaste 1 mix of Rice Crispy Treats PME Doll Pan small (DOLL06) PME Ball Pan 6” (152mm) (BALL063) JEM Piping Nozzles 7, 18 & 48 PME Disposable Piping Bags (IB1022) PME Impression Mat Floral design (IM192) PME Geometric Multi cutter – Triangle small (GMC111) Colours of your own choice
DOLL06
1
Balloon - Line the doll and ball pan with cling film. Press the prepared crispy treats into the doll pan first, ideally to the top and then fill the ball pan far enough so as to fit on top of the doll pan.
BALL063
Preparation Coat the round cake and board with sugarpaste. Place the square cake cards on the top and bottom of the square cake and coat with a thin layer of buttercream. Dowel both cakes and assemble.
2
Release the shaped treats from the pans and remove the cling film. Position the ball shape on top of the doll and adjust the shape if necessary by gently applying pressure where necessary.
3
Coat the two shapes with a thin layer of buttercream.
4 5
Roll out the sugarpaste. Texture the paste by placing the floral impression mat on top and use a rolling pin to press the pattern into the paste.
Coat both shapes separately and join together to create the balloon, texture balloon lines with a design wheel.
3
Transfer the mixture onto a non-stick baking tray and press into shape using parchment paper and allow to cool.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
PTO
11
6
Piped Basket Begin by piping a straight line on one corner using buttercream and the plain piping nozzle no 7.
7
Using the basket weave nozzle no 48 pipe the basket weave pattern, starting at the top and over piping a short line. Use the piping nozzle as a spacing guide to pipe additional lines one space apart.
8
Pipe another straight line ensuring that it sits right on the edge of the basket weave so as to hide any joins and create the best finish.
9
To complete the basic piped basket weave technique, go back and pipe the basket weave shape into the missing spaces and over the second plain line. Keep repeating the technique around the cake to complete the pattern.
11
Bunting and additional Trim This is prepared using coloured gum paste rolled out finely. Place the triangle multi cutter onto the paste and press down firmly to cut out.
10
Trim the top edge of the basket using a star nozzle no 18 and piping a rope design or simple border.
12
Release the bunting shapes using a paint brush. Attach to either thin strips or sausage shapes of paste using gum glue.
12
13
Decorate the balloon and basket with bunting before joining the two cakes together and completing the cake with fun shape models.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Anytime Fun Treats Fill and decorate these cones with alternative yummy treats, not just ice-cream!
CB004 CB007 CB010
You will Need Waffle ice-cream cones 1 box Meringues (see page 6) Rice Crispy Treat (see previous page) ESV925 PME Candy Buttons Milk Chocolate (CB004) or assortment PME multi-coloured nonpareils (ESV925)
3
Before the candy sets dip the cones into the bowl of nonpareils.
1
Pour a little melted candy into the base of each ice-cream cone and place the nonpareils into a bowl.
2
4
5
Fill the ice-cream cones with a combination of rice crispy treats, meringue, candy and nonpareils until full.
Dip the base and top edge of each cone into the melted candy and tap away excess drips.
Drizzle a little candy over the top of each filled ice-cream cone.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
13
You and your cakes This issue’s Thank You gift for all featured readers’ pictures is... PME Tool Caddy TC606
Melinda Jackson A great themed cake.
Nigel Bird I have iced a number of cakes for my grandchildren. They have very strict specifications and apart from the board everything must be edible.
Olaide Salami A fun cake.
Amanda Baker
Volchova Love - Russia We have selected two pictures from Volchova’s wonderful collection.
14
Hello, I’m a 53 years old Granny who has recently found the hobby of cake making and decorating. I love it! PME products are outstanding, it’s so important to use the correct equipment. Your magazine is informative and inspiring. So thank you.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Contact your local stockist or email stockist@knightsbridgepme.co.uk
15