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Welcome to our Su mmer issue

The hopes of brighter weather always lift the spirits and encourage us to take on new challenges, so if you have never made a stacked cake then this could be the time to try. The possibilities are endless and not just for Weddings, you can even turn a single cake into something really special or as you will see, simply customise readymade cakes. So don’t be afraid it’s not as scary as you may think and you could be pleasantly surprised.

Pat

4

In this issue

Coating a cake with sugarpaste

Focus on stacked cakes focu s on

stacked c

I

akes Photo credit:

t’s always wonder ful when we the whole can trace the concept of inspiration stacked cakes. behind a cake St Brides Church but this is not in Fleet Street, just any cake tiered layered London was it is 226 foot spire built by Sir Christopher of the church was added Wren in 1671 in 1701. A that local baker – 1678 and and the Stacked he modelled his daughte William Rich the four r’s wedding Cake had arrived. was so inspired cake on the by the design Ever since spire. Other then the spire bakers soon has been known followed suit as the ‘weddin g cake steeple Stacking ’.

coating a cake

C

1

sugarpaste temperature at prior to use make it easy as this will to use Knead the paste until it can be moulded into a smooth round ball. Try not to dusting at this use any stage as it may upset the balance of the icing

2

3

Using Icing Sugar for dusting begin to roll out the paste, turning regularly round shape to maintain and ensure a that the paste stick to the does not work surface

Remember

Be sure to spread the weight evenly The number and therefor of dowels required e it may be advisable to may vary accordin When creating prepare a pattern. a large cake g to the cake dowels for and to give shape and the lower tiers. greater stability size. it may be advisable The dowels and hollow to increase pillars should the number Remember of be cut level that all dowels with the top and hollow of the cake. pillars must be suitable for food contact

• • • •

Dowe

4

To ensure

an even thicknes s, place spacers either side of the paste and roll until pin is touching the rolling and rolling along the spacers The paste will need to be large enough cover the cake to completely which will plus a little help to achieve extra the best finish

5

ls and Hollo Place a simple w Pillars pattern onto Scriber tool your cake after to mark each it has been location. coated and Push the dowel use a into the cake cake board. Mark the dowel making sure that it goes right down the cake. with a pencil/p to the en just level with the top Remove the of dowel and cut on the kitchen scissors marked line. and a serrated For wooden knife to cut dowels use Replace the plastic hollow dowel into pillars the cake. Wooden Dowel Rods (30cm

Pretty in pink

6 pretty in pink

with Suga rpaste

oating a cake with sugarpa ste may at To begin with first seem a we have prepare little dauntin Remember g but if you d a chart with that this is can roll out an approximate no more than pastry then guide as to a starting point you are already quantities for and will also halfway there. different sized depend upon cakes. personal prefere To begin with nces etc ideally store the room

Ford

How to use

Things to

5

Molly Allana

a Cake

Stacked cakes can include as many tiers as you like, incorpo rate a variety of shapes, be made from your favourite cake variety of different and coated in a icings including sugarpaste, , buttercream and royal icing. The important thing to remember is the support structure and that is where cake decorating Dowels come in.

Knightsbridge PME Ltd Publisher

A delightful cake could easily adap that t to the colou r of your choice, so why not have fun and creat your own versio e n for that very speci al celeb ration or event.

6

Spread a thin layer of soft buttercream jam evenly or over the top and sides of cake. This will the act as a glue and also fill and unevenn any holes ess in the cake surface

7

Transfer the paste onto your cake using rolling pin as the a support, positioning centre of the to the cake

8

Inevitably at this stage there will be folds or pleats in the sides and to remove gently ease these, the paste out at the bottom fold of the

9

Using the side of the hand and with an upwards moveme nt secure the side of the paste to the cake

10 a time

Trim and remove the excess paste at the bottom of the cake cutting a little at

Cake Size 15cm (6in) 18cm (7in) 20cm (8in) 23cm (9in) 25cm (10in) 28cm (11in) 30cm (12in)

Round Cake

Square Cake

500g

500g

500g

750g

750g

1kg

1kg

1.5kg 1.75kg

(317m / 12.5”)

For further Contact your local stockist

or email stockist

Air Brush & Glaze Clean er

The perfect cleaner for all those sticky problems. Wonderful for removin g glaze from work surfaces and keeping your airbrush in perfect condition. With a lovely Vanilla aroma and easy to use pump action spray this cleaner is also great for mixing with food colour when creating painted effects PME AB515 up to £5.25

10

A quick and easy simple two tier way to creat e a cake using 20cm (8in) cake just one

local stockist

Contact your or email stockist

set of 3 up

13

EW

N If in doub t - fake it one cake R becomes two eady meals, part baked bread and succumbed party food at some point is very much There are in time, so a part times when why should we all need a celebration of our daily lives and waiting to a little helping be decorat I’m sure that cake be any ed, so why most of us different. hand and most Sometimes not take the will have shops we easy route occasion. This simply don’t have the and ‘Fake It’. sell either in store or on line pre time is where the baked and ‘Hand Crafted or maybe we have the coated cakes time ’ sugar decorat just ions from JEM but not the confidence, especially if can really help it’s for a really out so let’s special have fun and ‘Fake It’.

14

– Fake It

pme.co.uk 9

only a guide

@knightsbridge

shown are

Create your own ‘Wisely Owl’. this ready to go Cake Decorat Great fun for all of the family. All you cakes of your ion Kit, two need is choice and supermarket a little Sponge or decorations Madeira in place. It couldn’t buttercream or jam to secure the be any easier. PME FCD003 sugar up to £9.99

or email stockist

1kg Sugarpaste (50% Ocean Blue & 50% White) 250g Pea Green Sugarpaste 50g Piping Gel 100g White Gu m Paste PME Blade & Shell Modelling Tool JEM Duck Easy Pop PME Plunger Blossom Concentrated Paste Colours Tiger Lily Orange, Sunny Y ellow, Midnight Black & Ocean Blue 10

Co m petit io n Fu

n

This cont emporar y styled cake emb race texture and s colour, shapes. Can you find the 10 changes we have made to the pictu re?

We hope that enjoyed this you have competitio The soluti n. ons can be found on the Cakeit Webs ite www.cakei t.education

£325 of samples to give away PME Suga

5 bundles

(total value

Wow your family and friends with those romanti this elegant c occasions. stacked cake, All you need own choice ideal for all is Two ready of ribbon and coated cakes, the premade Red Heart your sugar decorati on Plastic Wire ons. PM123R Gold Stars PM127G /S Kit FCD004

Shopping list

pme.co.uk

When you have a few minutes to relax why not try our ‘Spot the Differenc e’.

Love is in the Air – Fake It

the Air

@knightsbridge

Fun and give aways

Create your own Wisely Owl using Two (approximately readymade 152mm (6in) Sponge or wide by 102mm a little buttercre Madeira cakes (4in) deep) am or jam to of your choice secure the Eyes PM143 premade sugar and decorations Gold Rose in place. Leaves PM Pearl Rose 137G/M Leaves PM138P /L Kit PMEFCD 003

Love is in

or email stockist

pme.co.uk

If in doubt - fake it

to £7.25

local stockist

@knightsbridge

Wisely Owl

Retail prices

local stockist

Quack, Quack, Quack

Wow you family and friends with this elegant stacked cake, ideal for all those romantic occasions. All you need is this ready to go Cake Decoration Kit to add to your choice of ribbon own and your supermarket cakes it couldn’t be any easier PME FCD004 up to £7.99

Wisely Owl

Contact your

Contact your

Bows are very much a cake decorati on classic and ideal for everythi ng from Christen ing to Weddin g Cakes. These simple to use cutters all but guarantee success. Visit our ‘Cakeit’ website www.cakeit.educ ation to watch our free step by step video JEM 106M00 4 Small Bows set of 3 up to £7.25 JEM 106M00 5 Large Bows

8

6

pme.co.uk

One cake becomes two

Bows

Visit our ‘Cakeit’ website www.ca our free step keit.education by step video to watch on how to PME PC1008 colour sugarpas up to £16.00 te

t website and select classe s, to watch www.cake a free step it.educatio by step lesson n

7

Shopp in g List

Blending Gum & Sugarpaste Paste

@knightsbridge

pme.co.uk

Shopping list A set of eight concentrated decorating paste colours needs ideal for all your cake Old Gold/Ivo ry, Berry Red, Sunny Hot Pink, Misty Mauve & Ocean Yellow, Midnight Black, Pea Green, Blue

visit the Cakei

or email stockist

@knightsbridge

Paste Colou

r Set

information

local stockist

Keep the paste covered when and place back not in use in soon as possible the pouch and reseal as . For best results when colourin use a good g the paste quality concent rated paste colour and add a little at a time. Ready coloured Gum Paste is a option, quick and easy, providin great consistency g of colour.

Combining both pastes together can provide the best of both worlds. The elasticity and strength of the Gum Paste with the softer finish, slower eating quality drying and of the Sugarpa of paste is ste.This kind often referred to as Paste, 50/50 Mix or a Strength a Modelling and is ideal ened Paste for use when making models, fabric effects and simple decorations The exact etc. ratio or quantity of each paste vary dependi ng upon persona can and the techniqu l preference es used, so create a small if in doubt quantity as a test sample. Simply take two small equal paste one of sized balls of each kind and blend together .

Use a small amount is always advisable of paste at a time and it to work and paste every stretch the time before use If the paste is sticky to handle try a very small adding quantity of Petal Base directly into either the paste or onto your Cornflour hands. or Icing Sugar will dry the so it is always paste best to try a lubricant Petal Base like as your first option. Roll out the paste either onto a smooth work surface or ideally a rolling out board. Remember that this is a tough paste so be prepared to press firmly. When making flowers and looking for a really fine finish,

Plunger Veined Lily (Mediu m PME LY1001) Small Bows (JEM 106M004) Oval Cutter (optional PME OP517) Modelling Tools - Bone Tool (PME1) Cutting Wheel (PME CW426) Roller Pad (JEM 109SE013) 250g Gu m Paste White (PME 800GP-W) 50g Gu m Paste Pink (PME 800GP-PI) Powder Colours - Raspberry Delight (PME PC311) Red Velvet (PME PC314) Olive Green (PME PC307) Concentrated Paste Colour – Hot Pink (PME PC1063)

Hollow Pillar s

Contact your

the simplest test to check the thicknes lay the paste s, is to over and you should the name on the packet still be able to read it.

How to Use

Shopping list

Ideal for taller and heavier cakes.

we use the

Theoretically term any icing that contains an a gum paste edible gum so it is easy could be consid to become best paste confused or to use. ered misundersta nd the

(30cm / 12”)

White PME DR125 Easily Visible Blue PME DR126

mean when

Gum Paste

2kg

11

m ost of...

Gum Pa ste

o what is Gum Paste and what Gum Paste. do we

Traditionally used for making Leaves and Sugar Flowers Fine Decorat , ions etc. The formulat ion of can also become a good Gum Paste therefore althoughquite complicated and possible to at home for make most purchase readyma people it is easier to de and simply fun of creating enjoy the the decorati ons A good Gum Paste is designed out very finely, to be rolled whilst at the to cut cleanly same time easy into to enable shaping, shape. Tough enough veining and of texture the addition but holding its shape perfectly until dry. It is also importa nt that the doesn’t dry paste to hard as a brittle paste become fragile will and break easily. Having said all of lot easier than that don’t be scared it’s a it sounds and around the success is just corner.

do you have an uncropped image for this one?

4

9

S

1.25kg

1.25kg 1.5kg 1.75kg

The main advantag e is that they are made from sustainab le bamboo. PME DR1007

PME DR1008

/ 6”)

M a ki ng th e

The professio nal trick of the trade is now use a to smoother/ smoother polisher to create the best finish possible. two smoothe rs, one to steady Ideally using position whilst the cake in using the other remove any to polish and blemishes and finger marks the top and from side surfaces

Hollow Pillar s

(152mm

8

Bamboo Dowel Rods

/ 12”)

These are the tradition al dowels and have used very successfbeen ully for many years.

These are a lot wider than tradition al dowel rods, providin g greater support. White PME DR006 Easily Visible Blue PME DR007

Making the most of gum paste

rpaste

of Sugarpaste

£100)

Enough PME White Sugarpa ste to coat Tier Stacked a3 Cake along with a selection 3 coloured of pastes for the decoration may vary) (colours

Sa m ple Give

We have

A wa ys

over £325 of samples not enter, to give away you don’t so why know until you try

New PME Electric Sugarcraf t Roller 2 to give away (total

value £100)

Be one of the first to have fun with ‘Electric Sugarcra this new ft Roller’

PME Anod ised Aluminium Bakeware 5 bundle

s of shapes and Three different sized pans

(total minimu High quality

m value £125)

Bakeware at its best (shapes & sizes may vary)

1

To create the two tiers cut out an elliptical shape similar to a rugby ball using a plate or maybe cake card, a saucer as a guide.

Contact your

local stockist

14

Contact your or email stockist

@knightsbridge

local stockist

or email stockist

@knightsbridge

pme.co.uk

pme.co.uk

To enter the compe titions or send a card to Cakeit for the product sampl e give aways , 23 Riverw alk Road, telephone Enfield, EN3 go to the Cakeit websit number and 7QN, e www.cakeit.e stating the The closing name of the giving your name, address, email, ducation date for this samples you issues give contact are applyin aways is the g for. 22rd June 2015 Contact your local stockist or email stockist @knightsbridge pme.co.uk

13

CakeIt team Pat Trunkfield Paula Macleod Janet Smith Glen Macleod Gemma Wiseman Pauline Moody Nimesh Francis Alexandre Noronha Jacqueline South - Jax Design & Illustration Fuller Davies - Printer Contact your local stockist or email stockist@knightsbridgepme.co.uk

3


f ocu s o n

stacked cakes

t’s always wonderful when we can trace the inspiration behind a cake but this is not just any cake it is the whole concept of stacked cakes.

St Brides Church in Fleet Street, London was built by Sir Christopher Wren in 1671 – 1678 and the four tiered layered 226 foot spire was added in 1701. A local baker William Rich was so inspired by the design of the church that he modelled his daughter’s wedding cake on the spire. Other bakers soon followed suit and the Stacked Cake had arrived.

Photo credit: Molly Allana Ford

I

Ever since then the spire has been known as the ‘wedding cake steeple’.

Stacking a Cake Stacked cakes can include as many tiers as you like, incorporate a variety of shapes, be made from your favourite cake and coated in a variety of different icings including, sugarpaste, buttercream and royal icing. The important thing to remember is the support structure and that is where cake decorating Dowels come in.

Things to Remember •

Be sure to spread the weight evenly and therefore it may be advisable to prepare a pattern.

The number of dowels required may vary according to the cake shape and size.

When creating a large cake and to give greater stability it may be advisable to increase the number of dowels for the lower tiers.

The dowels and hollow pillars should be cut level with the top of the cake.

Remember that all dowels and hollow pillars must be suitable for food contact

How to use Dowels and Hollow Pillars Place a simple pattern onto your cake after it has been coated and use a Scriber tool to mark each location. Push the dowel into the cake making sure that it goes right down to the cake board. Mark the dowel with a pencil/pen just level with the top of the cake. Remove the dowel and cut on the marked line. For wooden dowels use kitchen scissors and a serrated knife to cut plastic hollow pillars Replace the dowel into the cake.

Wooden Dowel Rods (30cm / 12”) These are the traditional dowels and have been used very successfully for many years. PME DR1008

Bamboo Dowel Rods (30cm / 12”) The main advantage is that they are made from sustainable bamboo. PME DR1007

Hollow Pillars (152mm / 6”) These are a lot wider than traditional dowel rods, providing greater support. White PME DR006 Easily Visible Blue PME DR007

4

Hollow Pillars (317m / 12.5”) Ideal for taller and heavier cakes. White PME DR125 Easily Visible Blue PME DR126

Contact your local stockist or email stockist@knightsbridgepme.co.uk


coating a cake with Sugarpaste C

oating a cake with sugarpaste may at first seem a little daunting but if you can roll out pastry then you are already halfway there. To begin with we have prepared a chart with an approximate guide as to quantities for different sized cakes. Remember that this is no more than a starting point and will also depend upon personal preferences etc

1

To begin with ideally store the sugarpaste at room temperature prior to use as this will make it easy to use

2

6

Spread a thin layer of soft buttercream or jam evenly over the top and sides of the cake. This will act as a glue and also fill any holes and unevenness in the cake surface

Knead the paste until it can be moulded into a smooth round ball. Try not to use any dusting at this stage as it may upset the balance of the icing

7

3

8

4

9

5

10

Using Icing Sugar for dusting begin to roll out the paste, turning regularly to maintain a round shape and ensure that the paste does not stick to the work surface To ensure an even thickness, place spacers either side of the paste and roll until the rolling pin is touching and rolling along the spacers

The paste will need to be large enough to cover the cake completely plus a little extra which will help to achieve the best finish

Transfer the paste onto your cake using the rolling pin as a support, positioning to the centre of the cake Inevitably at this stage there will be folds or pleats in the sides and to remove these, gently ease the paste out at the bottom of the fold

Using the side of the hand and with an upwards movement secure the paste to the side of the cake Trim and remove the excess paste at the bottom of the cake cutting a little at

a time

Cake Size

Round Cake

Square Cake

15cm (6in)

500g

500g

18cm (7in)

500g

750g

20cm (8in)

750g

1kg

23cm (9in)

1kg

1.25kg

25cm (10in)

1.25kg

1.5kg

28cm (11in)

1.5kg

1.75kg

30cm (12in)

1.75kg

2kg

11

The professional trick of the trade is to now use a smoother/ smoother polisher to create the best finish possible. Ideally using two smoothers, one to steady the cake in position whilst using the other to polish and remove any blemishes and finger marks from the top and side surfaces

For further information visit the Cakeit website and select classes, to watch a free step by step lesson www.cakeit.education Contact your local stockist or email stockist@knightsbridgepme.co.uk

5


pretty in pink A delightful cake that could easily adapt to the colour of your choice, so why not have fun and create your own version for that very special celebration or event.

Sh opp in g li st

n ed Lily Plu n g er Vei ME LY 1001) P (M ediu m 04) (JEM 106M0 S m a ll Bow s O P517) pt io n a l P ME ME1) O va l C utte r (o ol (P ols - Bon e To M od ellin g To 426) l (P ME CW C utti n g W h ee 109 S E013) EM 00 GP-W) R olle r Pa d (J hite (P ME 8 W e st Pa m GP-P I) 250g Gu k (P ME 800 in P e st Pa m 50g Gu rs Powd er C olou PC311) elig ht (P ME D ry R a sp ber ME PC314) R ed Velvet (P E PC307) M Olive G re en (P e C olou r – st Pa d te ra C on ce nt ) ME PC1063 Hot Pin k (P

6

Contact your local stockist or email stockist@knightsbridgepme.co.uk


Preparation

Cakes 152mm (6in), 203mm (8in) & 254mm (10in) Cake Boards 279mm (11in) & 330mm (13in) Coat, dowel and assemble the cakes onto the coated boards

Drapes

1

Lily

1

Centre - Using White Gum Paste begin by shaping a ball of paste into a long sausage shape approximately the same length as the Lily Petals

2 3

Make 3 x cuts into the top of the lily centre before dusting/brushing with Powder Colour

Roll out the paste fairly finely and cut out Three of each sized petal, using the plunger to create the veining before ejecting

4

Place the petals onto the Roller Pad and using a Ball Tool slide the tool along the edges of the paste to soften and shape the petals

5

Colour the petals with Powder Colours, using the Raspberry Delight as the base colour and then highlighting the centre vein with Red Velvet followed by the Olive Green at the tips and ends of the petals. Complete the colouring by painting with Hot Pink to create the small dots

Using the White and Pink Gum Paste combined together roll out very finely using Cornflour for dusting

2 3 4

Cut out an oval shape and weave the paste between Five wooden dowels

Carefully remove the dowels and pinch the paste at both ends to create the drape Attach the drapes around the cake securing in place with Gum Glue

We have used Six drapes for the Bottom Tier, Five for the Middle Tier & Four for the Top Tier

Assemble Top Decoration

1

Mould a ball of paste and secure in place onto the top tier. Assemble the Lily by pushing the three wider petals into the paste and then adding the three narrow petals underneath.

2 Bows

1

Fit the Bow Cutter into the Roller Pad and place the finely rolled out paste over the cutter

Add in the flower centre. The addition of stamens is an optional extra as these are non-edible

3

To complete the top decoration, prepare additional drapes and wrap around the ball of paste

2 3

Cut out the shapes by rolling the Rolling Pin firmly across the top

Remove the cut out pieces and attach the Ribbon Tails to the cake and loop the larger pieces to create a Bow Tie effect before securing in position

Visit www.cakeit.education to watch a free step by step lesson on How to make JEM Bows If you are the proud owner of the PME Sugarcraft Roller use setting No 7 for the Drapes & Bows and setting No 5 for the Lily Petals Contact your local stockist or email stockist@knightsbridgepme.co.uk

7


Making the most of... Gum Paste

S

o what is Gum Paste and what do we mean when we use the term Gum Paste.

Theoretically any icing that contains an edible gum could be considered a gum paste so it is easy to become confused or misunderstand the best paste to use. Gum Paste

Keep the paste covered when not in use and place back in the pouch and reseal as soon as possible.

Traditionally used for making Sugar Flowers, Leaves and Fine Decorations etc. The formulation of a good Gum Paste can also become quite complicated and therefore although possible to make at home for most people it is easier to purchase readymade and simply enjoy the fun of creating the decorations A good Gum Paste is designed to be rolled out very finely, whilst at the same time easy to cut cleanly into shape. Tough enough to enable shaping, veining and the addition of texture but holding its shape perfectly until dry. It is also important that the paste doesn’t dry to hard as a brittle paste will become fragile and break easily. Having said all of that don’t be scared it’s a lot easier than it sounds and success is just around the corner.

How to Use Use a small amount of paste at a time and it is always advisable to work and stretch the paste every time before use If the paste is sticky to handle try adding a very small quantity of Petal Base either directly into the paste or onto your hands. Cornflour or Icing Sugar will dry the paste so it is always best to try a lubricant like Petal Base as your first option.

For best results when colouring the paste use a good quality concentrated paste colour and add a little at a time. the simplest test to check the thickness, is to lay the paste over the name on the packet and you should still be able to read it.

Ready coloured Gum Paste is a great option, quick and easy, providing consistency of colour.

Blending Gum Paste & Sugarpaste Combining both pastes together can provide the best of both worlds. The elasticity and strength of the Gum Paste with the softer finish, slower drying and eating quality of the Sugarpaste.This kind of paste is often referred to as a Modelling Paste, 50/50 Mix or a Strengthened Paste and is ideal for use when making models, fabric effects and simple decorations etc. The exact ratio or quantity of each paste can vary depending upon personal preference and the techniques used, so if in doubt create a small quantity as a test sample. Simply take two small equal sized balls of paste one of each kind and blend together.

Roll out the paste either onto a smooth work surface or ideally a rolling out board. Remember that this is a tough paste so be prepared to press firmly. When making flowers and looking for a really fine finish,

8

Contact your local stockist or email stockist@knightsbridgepme.co.uk


Shopping List

Paste Colour Set A set of eight concentrated paste colours ideal for all your cake decorating needs Old Gold/Ivory, Berry Red, Sunny Yellow, Midnight Black, Pea Green, Hot Pink, Misty Mauve & Ocean Blue

Bows

Visit our ‘Cakeit’ website www.cakeit.education to watch our free step by step video on how to colour sugarpaste PME PC1008 up to £16.00

Air Brush & Glaze Cleaner The perfect cleaner for all those sticky problems. Wonderful for removing glaze from work surfaces and keeping your airbrush in perfect condition. With a lovely Vanilla aroma and easy to use pump action spray this cleaner is also great for mixing with food colour when creating painted effects PME AB515 up to £5.25

Bows are very much a cake decoration classic and ideal for everything from Christening to Wedding Cakes. These simple to use cutters all but guarantee success. Visit our ‘Cakeit’ website www.cakeit.education to watch our free step by step video JEM 106M004 Small Bows set of 3 up to £7.25 JEM 106M005 Large Bows set of 3 up to £7.25

Love is in the Air – Fake It Wow you family and friends with this elegant stacked cake, ideal for all those romantic occasions. All you need is this ready to go Cake Decoration Kit to add to your own choice of ribbon and ready made cakes it couldn’t be any easier PME FCD004 up to £7.99 Retail prices shown are only a guide

Wisely Owl – Fake It Create your own ‘Wisely Owl’. Great fun for all of the family. All you need is this ready to go Cake Decoration Kit, two ready made Sponge or Madeira cakes of your choice and a little buttercream or jam to secure the sugar decorations in place. It couldn’t be any easier. PME FCD003 up to £9.99

Contact your local stockist or email stockist@knightsbridgepme.co.uk

9


Quack, Quack, Quack

A quick and easy way to create a simple two tier cake using just one 20cm (8in) cake

Sh opp in g li st

st e (50% 1k g Su g a rpa 50% W hit e) & Ocea n Blu e e e n Su g a rpa st 250g Pea G re el 50g Pip in g G u m Pa st e 100g W hit e G g Too l h e ll M od e llin S & e d la B P ME a sy Pop JEM D u ck E e r Blo ss o m P ME Plu n g Pa st e C o lou rs C o n ce ntrated , Su n n y Y e llow e, g n ra O ily Blu e T ig e r L ck & Ocea n la B ht ig n id M

10

1

To create the two tiers cut out an elliptical shape similar to a rugby ball using a cake card, plate or maybe a saucer as a guide.

Contact your local stockist or email stockist@knightsbridgepme.co.uk


one cake becomes two

2

Coat both cakes with Blue Sugarpaste and stack the small cake on top of the larger one.

6

Colour the Piping Gel blue and either pipe or spread on with a knife to create the ponds on both tiers.

7

Ducks - Roll out a small quantity of Gum Paste just slightly larger than the duck and place onto the cutter.

8 9 10

Roll across just the once with the rolling pin, pressing firmly.

Release using a scriber needle.

3

The Green trim at the base of each cake is made from a long sausage of Sugarpaste and the best way to ensure an even shape is to use a smoother.

Additional colour detail can be added by inserting a small piece of coloured paste into the embossed detail prior to placing the main paste into the cutter.

4

Attach the sausage of paste to the side of the cake using a little piping Gel as glue.

11

Frog - You will need to mould the following shapes from Green Sugarpaste.

Body 1 x large Ball Eyes 2 x small Balls Legs 2 x Teardrop shapes

5

Using the Shell Modelling Tool emboss firmly into the green sausage to create the grass effect.

Feet 2 x small Teardrop shapes Mouth 1 x Sausage shaped into a V shape We have also used the JEM readymade eyes.

Contact your local stockist or email stockist@knightsbridgepme.co.uk

12

Plunger Blossoms – Roll out a small quantity of Gum Paste very finely. Place the plunger blossom onto the paste and cut out the shape. Do not eject the paste at this stage.

13

Place the cutter onto the foam pad and press down the plunger to release and cup the blossom at the same time.

11


Behind the scenes at W

hen telling an historical story there is only one place to start and that has to be at the beginning and in this case that means 1981 just outside of Durban in South Africa, where JEM Cutters was born.

Initially it was all about the plastic cutters and tools and as the company grew so did the need for larger premises and in 1983 in spite of sanctions the move was made to a small factory in Pinetown. A much needed improvement as by now they were also exporting to the UK. In the early 1990’s following many requests for high quality readymade Sugar Flowers a small space at the back of the factory was converted into a work room and with the help of a local well known cake decorator, Elsie Adkins, the future of JEM Edibles was underway. Elsie insisted on quality and nothing less would do, something that is now totally embedded into the JEM culture. Samples of flower sprays exhibited in London during 1992 were soon snapped up and it was an extremely proud day that the first order of 50 boxes were despatched to the UK. The hand crafted, readymade sugar

decorations were now really on their way but to meet the demands required new rolling machines and packaging. Not something you can easily buy of the shelf, especially in South Africa, so this is where the engineering skills of Director, Neil Maytham came to the fore and before long, thousands of Burgundy Roses were winging their way to the UK ready to adorn Supermarket Celebration Cakes. Meeting the demands of these major companies wasn’t easy and proved to be a huge learning curve, especially when the request for Natural Food Colours was introduced. With a shorter shelf life and a tendency to fade, using these new colours wasn’t without its problems but JEM’s ingenuity and innovation won through.

out shopping you see a supermarket cake decorated with a 3D sugar shoe then think JEM and the amazing skills of the staff in South Africa. The attention to detail and quality is still paramount and staff follow a training program with an incentive scheme designed to reward and encourage high standards but above all else the team at JEM have embraced these new opportunities with enthusiasm and dedication. Many of the staff have been with JEM for a long time. Dennis Duma was the first employee, joining the company in 1982. Little did he know that 33 years later he would still be working for JEM. As the company has grown so have their skills and to this day all of the sugar decorations are still individually handcrafted, whether they are bespoke for a major customer or in a small retail pack purchased from your local store.

The team has grown significantly and in recent years moved to much larger premises providing established production lines, creating bespoke handmade decorations for a wide range of customers. Many designs are developed with the Research and Development Team working alongside those from major bakeries preparing months in advance of the supermarket orders. If when

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Contact your local stockist or email stockist@knightsbridgepme.co.uk


W E if in doubt - fake it N R

eady meals, part baked bread and party food is very much a part of our daily lives and I’m sure that most of us will have succumbed at some point in time, so why should a celebration cake be any different. There are times when we all need a little helping hand and most shops sell either in store or on line pre baked and coated cakes just waiting to be decorated, so why not take the easy route and ‘Fake It’. Sometimes we simply don’t have the time or maybe we have the time but not the confidence, especially if it’s for a really special occasion. This is where the ‘Hand Crafted’ sugar decorations from JEM can really help out so let’s have fun and ‘Fake It’.

Wisely Owl

Create your own Wisely Owl using Two readymade Sponge or Madeira cakes (approximately 152mm (6in) wide by 102mm (4in) deep) of your choice and a little buttercream or jam to secure the premade sugar decorations in place. Eyes PME 143 Gold Rose Leaves PME 137G/M

Love is in the Air

Wow your family and friends with this elegant stacked cake, ideal for all those romantic occasions. All you need is Two ready coated cakes, your own choice of ribbon and the premade sugar decorations. Heart on Plastic Wire PME 123R

Contact your local stockist or email stockist@knightsbridgepme.co.uk

Pearl Rose Leaves PME 138P/L Kit PME FCD003

Stars PME 127G/S

Kit PME FCD004

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Competition Fun

When you have a few minutes to relax why not try our ‘Spot the Difference’.

This contemporary styled cake embraces colour, texture and shapes. Can you find the 10 changes we have made to the picture? We hope that you have enjoyed this competition. The solutions can be found on the Cakeit Website www.cakeit.education

£325 s to e l p m a of s ay w a e v i g PME Sugarpaste

Sa mple Give Aways We have over £325 of samples to give away so why not enter, you don’t know until you try

5 bundles of Sugarpaste

New PME Electric Sugarcraft Roller

(total value £100)

2 to give away (total value £100)

Enough PME White Sugarpaste to coat a 3 Tier Stacked Cake along with a selection of 3 coloured pastes for the decoration (colours may vary)

Be one of the first to have fun with this new ‘Electric Sugarcraft Roller’

PME Anodised Aluminium Bakeware

5 bundles of Three different shapes and sized pans (total minimum value £125) High quality Bakeware at its best (shapes & sizes may vary)

To enter the competitions for the product sample give aways go to the Cakeit website www.cakeit.education or send a card to Cakeit, 23 Riverwalk Road, Enfield, EN3 7QN, giving your name, address, email, contact telephone number and stating the name of the samples you are applying for. The closing date for this issues give aways is the 22rd June 2015 14

Contact your local stockist or email stockist@knightsbridgepme.co.uk


Cakeit 03 - Revista Cake Design Gratuita  

A Cakeit magazine é uma revista gratuita da Pme , da qual a Pasgelpan é distribuidor em Portugal. Encontra os produtos em www.pasgelpan.com

Cakeit 03 - Revista Cake Design Gratuita  

A Cakeit magazine é uma revista gratuita da Pme , da qual a Pasgelpan é distribuidor em Portugal. Encontra os produtos em www.pasgelpan.com

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