Innholdsfortegnelse for January 2022 i Cake Decoration & Sugarcraft

This Cake Life Cake inspiration, product reviews, news, views and more… This cake life With sadness… It was with great sadness that The British Sugarcraft Guild (BSG) learnt that Valerie Hedgethorne had died after a short illness. She worked for Cake Decoration and Sugarcraft magazine providing monthly recipes and also facts about cakes, as well as historical information. Many members said that they still use her recipes, with several still talking about her recipe for Viennese topped mince pies being legendary in their shop and houses. She started her baking demonstrations by working for the Gas Board in their showrooms. Valerie was often seen in the early days at Cake International at the NEC in her white overall, cooking and demonstrating gateau and other bakes live. She, along with the…

PANTONE COLOUR OF THE YEAR 2022 The Pantone Colour of the Year 2022 has been announced! Described as “displaying a carefree confidence and a daring curiosity that animates our creative spirit,” Very Peri is the colour to look out for in 2022. Get ahead of the game by incorporating it into your designs now, whether you choose to use it as an accent, a statement piece or a whole tier! READER OFFER! To celebrate the launch of the Pantone Colour of the Year 2022, Sugar Street Studios Cake Academy are kindly offering every CD&S reader the opportunity for a 7 day free access into their online cake school. Inside the Academy you will find over 1200 cake decorating and cake business videos, covering all techniques and styles, and taught by…

BOHO RAINBOW We all love rainbows but what about adding some boho vibes to them? Gels from Colour Mill and Magic Colours have been used with white paste to create these textured rainbows and cute little squirrel. Cake artist: Lisa Elliott YOU WILL NEED EDIBLES: • 6in cake or dummy covered with white Saracino pasta top• 500g white pasta top (Saracino)• 500g white modelling paste (Saracino)• Blue, pink, purple and orange (Magic Colours)• Rust, dusk, taupe, burgundy and teal (Colour Mill)• 2x black dragees• Alcohol (vodka or rejuvenator spirit)• Tylose powder EQUIPMENT: • Small thin tipped paintbrush• Edible gold dust (Faye Cahill used here)• Rolling pin• Cake smoother• Cocktail sticks• Small wooden skewer• Heart cutters (mini push spring set)• Craft knife and mat• Cone tool• Dresden tool MAKE THE RAINBOW…

GOLDEN GINGKO Not only does the gingko have an incredible amount of health benefits, it looks glorious made from sugar and painted gold to help form this elegant design. Cake artist: Emma Stewart YOU WILL NEED EDIBLES: • 5in round cake, 6in deep• Green sugarpaste (Smartflex Velvet)• Garden green and leaf green gel colours (Magic Colours)• Gold lustre dust (Magic Colours)• 1x sheet of white edible wafer paper• White flower paste• White royal icing (Renshaw Ready Made)• High percentage alcohol EQUIPMENT: Equipment• Small rolling pin• Scissors• Piping gel• Piping bag• Size 1 and 0 piping nozzles• Paintbrushes (variety of sizes)• Gingko template (included)• Dresden tool• Ball tool• Xacto knife• Foam pad• • Pencil STENCIL THE GINGKO 1 Pre-cover your 5in cake with green Smartflex sugarpaste, colour enhanced using the Magic…

MERLIN THE UNICORN PIÑATA CAKE Some basic construction will enable you to make this gorgeous standing unicorn piñata complete with edible fringe and sparkly horn - perfect for any party centrepiece. Adapt the design to your own colourway, and even make it a working piñata by adding in a cavity for sweets! From the September 2017 issue. Cake artist: Zoe Burmester PREPARE THE STRUCTURE 1 Take the base board, measure half way down (20cm) and draw a horizontal line across. Measure in 18cm from the left-hand side of the board and make a mark along the horizontal middle line. Repeat this on the right side but only 13cm in from the edge. Drill two holes at the marked points using an 8mm drill bit. Repeat with the middle size board,…

New from Bonne Maman Naturally delicious - and tipped to become a new family favourite – is the Bonne Maman hazelnut chocolate spread, made with top quality, all-natural ingredients, including a generous 20% hazelnuts and no palm oil. Carefully selected and gently roasted, the hazelnuts are combined with cocoa to develop a luscious, velvety smooth, glossy spread, full of rich, chocolate flavour with subtle hints of hazelnut. Presented in a new look, contemporary glass jar with an updated iconic red gingham lid, hazelnut chocolate spread brings a new taste sensation to the breakfast table. Due to its all-natural ingredients and soft texture, it also performs really well when gently warmed as a pouring sauce over desserts, crèmes or ice creams, spread between sponges or biscuits and even spooned and stirred…

MARBLE SHARDS Striking chocolate shards featuring marbled swirls adorn this fun celebration cake – opt for fun colours like this Tiffany blue and pink and plenty of sprinkles for extra pizzazz! Cake artist: Dani Brazier for Blue Door Bakery YOU WILL NEED EDIBLES: • 6in round cake, crumb coated and ready to decorate• Buttercream• White, candy pink and Tiffany blue food colouring (Colour Mill)• Sprinkles• 300g white chocolate EQUIPMENT: • 8in cake board• Baking paper• Pizza cutter• Piping bag• Side scraper• 172 nozzle• Palette knife• Cocktail sticks COVER THE CAKE 1 Start by layering and adding a crumb coat to your cake. Once done, put your cake in the fridge to set. Here I used a rich chocolate cake. 2 Mix up some buttercream for your cake with Tiffany blue colouring.…

A GLOBAL JOURNEY IN CAKE CAKE AROUND THE WORLD Throughout 2021 we have been looking at cakes and bakes that have shaped our cultural and culinary landscape. The traditions of why we eat what we do, when we do and the cultural, historical and sometimes religious factors that have elevated our sweet treats to national and global mainstays. Cake artist Zoe Burmester ‘virtually’ globetrotted around the world, looking at cake culture from Europe to Asia, the Caribbean and Middle East and shared some of the world’s best loved cakes and bakes. Each feature is accompanied by a recipe and a video on the CD&S website, so you can have a go at making them at home too! Cake artist: Zoe Burmester GALETTE DES ROIS: FRANCE If you happen to be…

STYLISH SPRING TIME "Looking at fashion trends, I found some gorgeous fabrics with these bright bold patterns - it screamed cake! It’s a throw back to the 80’s with a modern twist" Karen We loved it so much in 2018 so we have to feature this beauty again! Cake artist: Karen Keaney YOU WILL NEED EDIBLES: • 1x 15x15cm tall and 1x 10x15cm tall round cake covered in white sugarpaste (Satin Ice)• 1x 20x15cm tall cake ganached or coated in buttercream• 1kg pink sugarpaste (Satin Ice) (I added some white sugarpaste for a bubblegum pink)• 500g white sugarpaste (Satin Ice)• 500g yellow sugarpaste (Satin Ice)• 200g black sugarpaste (Satin Ice)• Cornflour• Edible glue• Black, white, turquoise, bazooka pink, lemon yellow and orangino gel colours (Magic Colours) EQUIPMENT: • 30cm round…

HUG IN A MUG “So speedy and super simple to create! Here is a quick and easy way to feel good and follow the vegan path. A mug cake is exactly what it sounds like - single-serving cake made in your mug and cooked quickly in the microwave. It usually takes about 2-5 minutes to make and the result is a fully cooked, delicious and moist mini cake, with minimal washing up! I have also shared my vegan shortbread hug cookie that you can add to your cake or serve up with a hot drink to blast away those January blues” Jacqui Cake artist: Jacqui Kelly YOU WILL NEED EDIBLES • 125g all-purpose flour • 50g caster or granulated sugar plus a little for sprinkling over • 110g vegan plant…

TWO IN ONE! What a treat, two pretty tutorials in one! Make unicorn cookies that you can stick to the side of a single tier or use as party favours, then create a sugar flower to sit proudly on top! Cake artist: Veronica Seta YOU WILL NEED EDIBLES: • 100g white, red and green gum paste• Burgundy, brown, foliage green, black autumn gold, plum, violet and ruby dusts (Sugarflair)• Green and black airbrush colours (Cassie Brown)• Confectioner’s glaze• Edible glue• Gold spray• 100g royal icing• Semolina• 50g ChocoPan modelling chocolate (Satin Ice)• Gold and pearlescent white nonpareils EQUIPMENT: • Lily mould/veiner (Flower Pro Katy Sue Designs)• Unicorn mould (Flower Pro Katy Sue Designs)• CelPad• Paintbrushes• Ball tool• Cutting tool• Rolling pin• Non slip mat• 28, 26, 30, 20 and 24…

VINTAGE-STYLE BIRTHDAY CAKE There’s always room to improve the classics, this delightful single tier is the perfect ‘any occasion’ cake. YOU WILL NEED EDIBLES: • 8in round cake, 3in deep, split, levelled, filled and crumb-coated• Sugar pearls or dragees• 1.25kg (44oz) sugarpaste• Eucalyptus, baby blue, dusky pink, caramel/ivory, autumn leaf (gold) and ivory food colour pastes• Tylo powder• Cornflour (corn starch)• White vegetable fat• Edible glue EQUIPMENT: • Petunia mould (Blossom Sugar Art)• Garrett frill cutter• Small flowers mould (Blossom Sugar Art)• Baroque Ribbon mould (FPC Sugarcraft)• 12in round cake board• Selection of five-petal blossom (flower) cutters• Royal lace design mat (Katy Sue Designs)• Decorative leaves mould (FPC Sugarcraft)• Greeting plaque mould (Katy Sue Designs)• Dusting brush (for cornflour/corn starch)• Paintbrush (for glue)• Grooved frilling stick• Dimpled foam drying pad•…

TRIO OF GOODNESS FROM BONNE MAMAN Three delicious recipes to make and share with friends and family, using a wonderful selection of products from Bonne Maman; salted caramel, hazelnut chocolate spread and cherry compote. CAPPUCCINO CARAMEL TORTE YOU WILL NEED • 225g (8oz) unsalted butter, softened• 225g (8oz) light muscovado sugar• 200g (7oz) self-raising flour• 25g (1oz) ground almonds• 1tsp baking powder• 4 large eggs• 1tbsp instant coffee FOR THE CARAMEL CREAM • 1x 300ml carton double cream• 250g (9oz) Bonne Maman salted caramel TO DECORATE • Shards of white chocolate• Mini Easter eggs 1 Line an 18x9.5cm (7x3.75in) deep round cake tin with baking parchment. Preheat the oven to 180°C (fan oven 160°C), gas mark 4. 2 Put all the cake ingredients, except the coffee, in a large bowl…