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C A K E S

& SUGARCRAFT

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WAKE UP AND SMELL THE FAIRTRADE COFFEE

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WELCOME

Get ready

for some serious cake-crafting fun with your April

edition of Cakes and Sugarcraft! We’re all about making the learning process of cake crafting instructional, exciting, and energetic. Our instructional content is designed to be accessible and easy to follow, with step-by-step guides that take you through each process in detail. Whether you’re a beginner or a seasoned baker, we believe that anyone can create delicious desserts with the right guidance and encouragement. And that’s exactly what we’re here for - to help you unleash your inner baking superstar! But that’s not all - we infuse our magazine with fun and energy that will make you want to jump right into the kitchen and start baking. Our vibrant colour palette of yellow, red, and light blue is the

APRIL

LETTER FROM THE EDITOR

perfect combination to get your creative juices flowing. These colours are associated with joy, energy, and creativity, and they help create a sense of excitement and anticipation as you flip through the pages. Our magazine also features beautiful and captivating visuals that will inspire you to try out new recipes and experiment with different techniques. We believe that baking should be a joyful and rewarding experience, and our magazine reflects that. Finally, our writing style is friendly and conversational, making you feel like you’re chatting with a friend in the kitchen.

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e s e lat Cake th th i w have p u o T p kee asy. nec ectly you’ll be able to master the art of Con ad like to ribing is e ivered dir visit h l c s e u ly b d baking and create desserts that are If yo ine n su simp 66 agaz nly), s the 3 44 o m d 2 n g K both visually stunning and incredibly n 0 2 U i ( t tre 3 f 3 e a ) r re garc 44 (0 &P f delicious. Join us on this April sweet all + & Su or P or c r do u m o o .c journey, and let’s create some glamorto y shop resous treats together! squi

With our magazine by your side,

s

th u t wi

SHERRY LU, EDITOR

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APRIL 2023

01

PROJECTS

by e Zoo To Th o G Let’s r our Taylo ersonal with y p Karen d an eative

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Get A Kick Out Of This by Vicky Teather

e is cr p clos with th Get u imals n a e rit favou cial ke spe zoo ca er

Two-tiered sugar modelling cake decorations perfect for birthdays or football fanatics

Summer Garden Sunflower 14 Cookies by Emily Hankins Chocolate biscuits covered in sugarpaste and hand painted with some royal icing touches

A Sign Of Summertime by Pamela McCaffrey

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REGULARS 42

Our pick of the latest cake and baking books

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Talent Spotlight: Ele Lancaster Shining a light on top cake talent

82

Contacts A selection of our top cake decorating suppliers

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Flow pcake ko Searle u C n aki Vega t by M ing a beautiful e u q u Bo mak ed in a and at rang ur h kes ar Try yo cupca f o t e play bouqu ve dis t creati e y le simp

59

y Tru-

ees b And B

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ms Blosso ell blosbees, ch t i M cake, d ize dy r ie ur-t armon e fo re h omb a Over th oneyc h d n a s ways soms, variou cted in e fl e r ingly

This strawberry and cream cake is the perfect summertime dessert

Recommended Reads

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03 FEATURES

Wake Up And Smell The Fairtrade Coffee

RECIPES Fairtrade Chocolate Mocha

A delicious and simple caramel

spot for an indulgent treat, as well

cupcake recipe from Mastering

as supporting Fairtrade farmers

Chocoate by Mark Tilling

and workers

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a better future for their families and communities

31

Deemed a superfood following a number of studies,

Photos by Shania Pinnata (left) + Yulia Khlebnikova (right)

you can now sit back and enjoy your cacao guilt-free

32 32

Keto Caramel Cupcakes

Brownies These brownies hit the

Fairtrade supports coffee farmers and workers to build

Chocolate Is Good For You!

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04

74

05

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Visit globein.com to learn more about Fairtrade

Photos by Rodrigo Flores

markets. Illustration by Joey Coalter.

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FEATURE

WAKE UP AND SMELL THE

FAIRTRADE COFFEE Coffee is

one of the

world’s most popular beverages, with 80% of it being produced by 25 million smallholders. Around 125 million people worldwide depend on coffee for their livelihoods. Many of them, however, are unable to earn a reliable living from the coffee they produce.

Coffee is known for being a boom and bust commodity. Global coffee production varies from year to year, depending on weather conditions, disease and other factors, resulting in a coffee market that is inherently unstable and characterised by wide fluctuations in price.

sequences for those who rely on coffee for their livelihood, making it difficult for growers to predict their income for the coming season and budget for their household and farming

OSE

needs.

FAIR

Choosing Fairtrade coffee means that

low a sustainable level. Through their pro-

farmers can build a better quality of life for

ducer organisations, farmers also receive

their families and communities, and can

the additional Fairtrade Premium to invest

invest in growing better quality beans too.

in business or community improvements.

Fairtrade cares about improving quality,

This price volatility has significant con-

CHO

FAIR

to su ppor t coff Adel e aida Berm e cultiva the c tors eo in halle like conf nges ront they ing face .

TRA

DE

Fairtrade was started in response to the

and Fairtrade coffee farmers must use

dire struggles of Mexican coffee farmers

at least 25% of the Fairtrade Premium to

following the collapse of world coffee

enhance productivity and quality. For ex-

prices in the late 1980s.

ample, by investing in processing facilities.

Many coffee farmers and workers are now

With Fairtrade, certified coffee producer

facing the climate crisis head on. Fairtrade

organisations are guaranteed to receive at

works with farmers to support them to

least the Fairtrade Minimum Price for their

adapt to a changing climate.

coffee, which aims to cover their costs of production and act as a safety net when market prices fall be-

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Adelaida Correa Bermeo is 52 years old and is a mother of four children. Her family have been farming coffee for three

generations after their grandmother left land to their mother who became one of the founding members of the (Norandino) co-operative in the Sapse region, a remote area in northern Peru’s coffee country.

Having grown up on coffee farms, she can fondly recall how the environment was fer-

“For me as a farmer, Fairtrade has given many opportunities, it has supported women greatly with all the projects to help us move forward, to bring us to the fore, because we knew nothing and they gave us training. They came and gave talks about what we could do; they would come and say to us ‘we are going to give you a project so that you (women) can then start others’.”

tile without the need for fertiliser or threat of disease. Now, their harvests face many problems - particularly coffee on which their income depends - with unpredictable rains, pests and plant diseases. However, the training they receive from their Fairtrade certified co-operative has been valuable in learning to adapt to and defend

Since the onset of the price and climate crises, the community has been hit hard.

But with training in farm management,

Adelaida is happy to be a member of her

Choose Fairtrade to support coffee

organic fertiliser and access to advance

Fairtrade co-operative - it means a lot to

farmers like Adelaida in confronting the

credit and loans, they are able to survive

them as a family but also to her as a wom-

challenges they face. Find out where you

the harvests, make savings and maximise

an, and she is very active in the initiatives

can buy Fairtrade coffee at https://www.

their production.

available to her as a member.

fairtrade.org. uk/Buying-Fairtrade/Coffee.

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Photo from Fairtrade Media Centre Blog, 25 Years of Fairtrade Impact

against these challenges.

FEATURE

CHOCOLATE IS GOOD FOR YOU!

There is nothing

Chocolate is made from the fermented,

dant superfood. But to make the most of

quite like having a block of chocolate when

roasted and ground seeds of the cacao

these body and brain-boosting benefits,

you’re tired, stressed or simply in a bad

tree. Some of the primary components

it’s important to choose your chocolate

mood. And the reason for this could come

found in cacao are flavonols, a type of

wisely. Keep an eye out for dark chocolate

down to the fact that not only does choco-

naturally occurring compounds that have

that is 70% cacao or higher, has a low

late taste delicious, but it also has multiple

antioxidant properties, and theobromine,

sugar content, has no added flavour and

health benefits.

the main alkaloid found in cacao that has

includes few additives and overall ingredi-

multiple stimulant properties.

ents. Dark chocolate comprised of these elements will contain the most beneficial

Although sugary, milk chocolate might be a bit sweeter on the palate, it’s lacking

Both compounds grant therapeutic

in the health department comparatively.

benefits, such as naturally lowering blood

The healthiest chocolate to consume is

pressure, improving blood flow through-

If you want to reap some of the health

dark chocolate - the darker the better. Of

out the body, and improving memory and

benefits mentioned, why not try these

course, this doesn’t mean you should go

cognitive functions. It’s even been report-

delicious and easy-to-make chocolate

and stuff your face with chocolate every

ed that one can benefit from a reduced

nougat bars? You can find this recipe and

day. After all, it’s still loaded with calories

risk of certain neurological and cardiovas-

many others in Mastering Chocoate by

and is easy to binge eat.

cular diseases.

Mark Tilling.

But recently, experts have recommended

All in all, dark chocolate is now con-

So if you’re a chocoholic, science suggests

indulging in an occasional square or two,

sidered to be an anti-aging,

you may keep calm and carry on eating (in

as research has shown that the cacao in

anti-inflammatory,

dark chocolate can have a wide range of

antioxi-

positive effects on your health.

To understand how this guilty pleasure can offer varying health benefits, we need to first analyse its origin.

TY?

I AL

E en R R s not be llowing O Fo ha M

l in s.

REA n generaacao ha us certaas a D A th ,c d e. ei

e d HIS colat y foo (and ignat ilt-fre IS T ugh choa healthes, cacaoeen desjoy it gu b n s ho di as we Alt lled a f stu e) h n no o e t r b a l a e c la o b ou um hoc a n s of c and y , e typ rfood e sup

31

nutrients for our body.

moderation, of course).

RECIPE

FAIRTRADE

A

CHOCOLATE MOCHA BROWNIES

B

C

Plain flour: 110g (3/4oz) Salt: a pinch

Eggs: 3, large Unsalted butter: 200g (7oz)

Fairtrade cocoa powder: to dust Fairtrade dark chocolate (minimum 70% cocoa solids): 200g (7oz) Fairtrade instant espresso powder: 2tsp Fairtrade vanilla extract: 1½tsp Tate & Lyle Fairtrade Light Muscovado Sugar: 250g (8oz)

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Photos by Shania Pinnata (left) + Christina Lane (right)

Pecans: 110g (3/4oz), chopped

OTHER

Baking powder: 1tsp

LIQUID

DRY

D

3/5 SKILL LEVEL

35 MINS

to Preheat the oven Mark 190°C (375°F/Gas the 5). Grease and line ) (8” m 20c a base of e brownie tin with som parchment paper.

r Combine the butte in e lat oco and dark ch set wl bo f roo a heatp ring over a pan of simme tes nu water for a few mi

o Tip the mixture int er Lightly beat togeth wnie tin and bro the the eggs and light bake on the middle in a muscovado sugar 20 shelf of the oven for ur bowl with a fork. Po layer a til un or tes nu mi ate in the melted chocol d. of crust has forme to at be and re mixtu over combine. Sprinkle er, wd the espresso po t rac ext illa add the van flour, the in Sift x. mi and salt, baking powder and mix wly slo stir and then s. can in the pe

05 BAKE

04 MIX

03 BEAT

02 COMBINE

01 PREHEAT

CRAFT oven Remove from the for l coo to and leave er two hours. Then, cov chill with cling film and r two for at least anothe , lled chi ce hours. On . Trim tin the of t ou n tur into the edges and cut tly ligh squares, then oa dust with some coc ving. ser e for be er wd po

CRAFT to melt. Don’t let the ter. bowl touch the wa it lt me , ely ativ ern Alt for in the microwave

about one minute. ll Make sure to stir we cool to ve lea n the and for one minute.

33

A

B

C

Plain flour: 110g (3/4oz) Salt: a pinch

Eggs: 3, large Unsalted butter: 200g (7oz)

Fairtrade cocoa powder: to dust Fairtrade dark chocolate (minimum 70% cocoa solids): 200g (7oz) Fairtrade instant espresso powder: 2tsp Fairtrade vanilla extract: 1½tsp Tate & Lyle Fairtrade Light Muscovado Sugar: 250g (8oz)

32

Photos by Shania Pinnata (left) + Christina Lane (right)

Pecans: 110g (3/4oz), chopped

OTHER

Baking powder: 1tsp

LIQUID

DRY

D

3/5 SKILL LEVEL

35 MINS

r Combine the butte in e lat oco and dark ch set wl bo f roo a heatp ring over a pan of simme tes nu water for a few mi

04 MIX

03 BEAT

02 COMBINE

01 PREHEAT

to Preheat the oven Mark 190°C (375°F/Gas the 5). Grease and line ) (8” m 20c a base of e brownie tin with som parchment paper.

o Tip the mixture int er Lightly beat togeth wnie tin and bro the the eggs and light bake on the middle in a muscovado sugar 20 shelf of the oven for ur bowl with a fork. Po layer a til un or tes nu mi ate in the melted chocol d. of crust has forme to at be and re mixtu over combine. Sprinkle er, wd the espresso po t rac ext illa add the van flour, the in Sift x. mi and salt, baking powder and mix wly slo stir and then s. can in the pe

05 BAKE

CRAFT RECIPES

oven Remove from the for l coo to and leave er two hours. Then, cov chill with cling film and r two for at least anothe , lled chi ce hours. On . Trim tin the of t ou n tur into the edges and cut tly ligh squares, then oa dust with some coc ving. ser e for be er wd po

CRAFT to melt. Don’t let the ter. bowl touch the wa it lt me , ely ativ ern Alt for in the microwave

about one minute. ll Make sure to stir we cool to ve lea n the and for one minute.

FAIRTRADE

CHOCOLATE MOCHA BROWNIES

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