Innholdsfortegnelse for February 2022 i Cake Decoration & Sugarcraft

LETTER FROM THE EDITOR Welcome… …to your February 2022 issue! Love is in the air… and in your favourite cake decorating magazine! You are sure to make a loved one smile on Valentine’s Day whether it’s your partner, child, parent, or friend, if you present to them something delicious that makes them say ‘wow!’ We have ideas a-plenty this issue, from baked treats to more elaborate designs, so you won’t be short of ideas! If you adore a simple style with a pretty focal point, our cover star Vicky Teather’s bas relief make of a little girl holding a bunch of balloons – all made from sugarpaste – on page 8 plus Emma Stewart’s tiered cake with delicate pink wafer paper heart shaped fans on page 12 are the ones…

TECHNIQUES Bas relief LOVE IS IN THE AIR A beautifully modelled image to attach to a single tier as a form of bas relief, made with love to give to a loved one. Cake artist: Vicky Teather YOU WILL NEED EDIBLES: ● 5in round sponge cake, 5in deep● 650g white sugarpaste (Renshaw Extra)● 1tsp royal icing● 1g black, 22g skin tone and 73g white modelling pastes (Saracino)● Chocolate extra, egg yellow, magic red, neon pink, neon purple and peach gel colours (Magic Colours)● Chestnut and soft beige dust colours (Squires Kitchen)● Chocolate, fuchsia and riding hood dust colours (Magic Colours)● Black edible ink pen (Fractal Colours)● Edible glue● Cornflour/icing sugar EQUIPMENT: ● 7in round cake board ● Dresden tool ● Medium ball tool ● Scriber needle (PME) ● Mini scallop (PME) ●…

BAKES TO SEND WITH LOVE SWEET TREATS AND GIFTS Welcome to our new feature for 2022 - Sweet Treats and Gifts! Each month Zoe Burmester is going to be sharing with you delicious sweet treats which would be perfect for gifting, favours or even as dessert table fillers - all linked to seasons and events in the year. We will be delving into homemade sticky sweets, chocolates, confections and more, always with an eye on how they can be turned into presentable gifts. Cake artist: Zoe Burmester YOU WILL NEED EDIBLES ● 400g plain flour sifted● 175g golden caster sugar● ¾tsp baking powder● ½tsp salt● ½tsp ground cinnamon● 150g toasted and skinned hazelnuts● 225g unsalted butter (room temperature)● 2 egg yolks● 2tsp best quality vanilla extract● Good quality black cherry preserves…

TECHNIQUES Cake carving LET’S AVO-CUDDLE! Learn how to make this fun avocado cake just in time for Valentines! Cake artist: Karen Keaney YOU WILL NEED EDIBLES: ● 1x 6in and 4in round cake● 500g chocolate ganache● 500g bright green sugarpaste (Satin Ice)● 300g pink sugarpaste (Satin Ice)● 75g brown sugarpaste (Satin Ice)● 5g white sugarpaste (Satin Ice)● 50g black sugarpaste (Satin Ice)● Dark green petal dust● Confectioner’s glaze● Cornflour● Edible glue EQUIPMENT: ● Palette knife ● Flexi smoother ● 9in round cake board ● 5in cake card (cut in half) ● Rolling pin ● Knife ● Paintbrushes ● Paint palette ● Dresden tool ● Ball tool ● Aluminium foil ● Parchment paper ● Sweet Stamp embossing letters ● Dowel ● 15mm brown ribbon CARVE AND CRUMB COAT THE SHAPE 1 Trim the…

LOVE IS IN THE AIR! Nothing says‘I love you’ more than a gift from the heart. Shop the great selection of cake decorating books on the Food Heaven website to find the perfect gift or cake to make for your Valentine or Gal-entine. Go on, share the love this February… Master the art of decorating cakes with buttercream flowers in this stunning book from cake artist and tutor Neetha Syam. Whether you are a home baker or experienced cake decorator, Neetha’s designs will not fail to inspire you to create cakes for your Valentine that look as mouth wateringly delicious as they taste! Ann Pickard sets out 25 fun and fabulous cakes that are ideal for that special celebration. Even beginners will be amazed by the fantastic results they can…

TECHNIQUES Using ganache DARE TO BARE Sometimes simple can be very beautiful too and this is most definitely the case with naked ganache cakes. This type of cake is suitable for every occasion and would be equally beautiful adorned with some sugar flowers. Once you master the techniques in this tutorial you too may dare to bare! From February 2017! Cake artist: Karen Keaney YOU WILL NEED EDIBLES ● 20cm (8in) round cake filled with buttercream or ganache on a 20cm (8in) cake board● 15cm (6in) round cake filled with buttercream or ganache on a 15cm (6in) cake board● 25cm (10in) cake board covered in white sugarpaste● Chocolate ganache● Edible gold leaf● Wafer paper● White florist paste● Edible gold dust● Clear alcohol● Edible glue RATIOS FOR GANACHE ● 2 parts dark…

MEET THE TEAM! This month I’m… Loving crisp, frosty, sunny mornings – no more doom and gloom please! Looking forward to my best friend Sophie’s 21st birthday party! Enjoying settling into a new pad. Ready to carry on with making my house into a home now majority of my renovations are complete. Looking forward to Pancake Day Going to enjoy lots of winter dog walks! Looking forward to a weekend away with my university friends.…

TECHNIQUES Working with wafer paper Ombre effects WAFER PAPER FANS Working with wafer paper is a delicate job, but the end result can be so pretty! Make little heart shaped fans to adorn a simple cake for your loved one. Cake artist: Emma Stewart YOU WILL NEED EDIBLES: ● 4in cake (5in deep) pre-covered in white sugarpaste (Smartflex)● 6in cake (6in deep) pre-covered in white sugarpaste (Smartflex)● Petal rouge, riding hood, burgundy and gold dusts (Magic Colours)● High percentage alcohol● Edible wafer paper (0.27mm)● Royal icing (in a piping bag with a no.1 nozzle)● Edible glue EQUIPMENT: ● 9in white acrylic board ● Fan template included ● Scissors ● Nano facial mister/mini steamer ● Pencil ● Soft fluffy brushes (medium and small) ● Small brushes MAKE THE FANS 1 Trace the…

TECHNIQUES Modelling HOG AND KISSES A wedding topper with a difference! Cake artist: Marie McGrath YOU WILL NEED EDIBLES: ● White sugarpaste colours with peach, purple, pink, gooseberry and a tiny bit of brown progels● CMC/Tylo powder● Clear alcohol● Edible glue EQUIPMENT: ● Rolling pin ● Small ball tool ● Dresden tool ● Veiner tool ● Shell tool ● Knife ● Paintbrush for glue ● 4mm black dragees PREPARATION If you are using sugarpaste which does not already contain CMC or Tylose powder, add a small amount to your sugarpaste and knead until it is all completely mixed together. This will help the sugarpaste hold its shape as it dries. Colour the sugarpaste in the colours you need. MAKE THE BODY AND LEGS 1 Roll a smooth ball of peach sugarpaste,…

TECHNIQUES Using chocolate with moulds VALENTINE’S CAKESICLES The doorstop delivery trend that is here to stay! Perfect for sending as a gift, these pretty cakesicles also make beautiful party and wedding favours. Simply change the colours to suit your theme! Cake artist: Dani Brazier for Blue Door Bakery YOU WILL NEED EDIBLES: ● 250g white chocolate● Edible gold leaf● Crumbled cake● Buttercream● Rose and white food colouring (Colour Mill)● Heart sprinkles EQUIPMENT: ● Cakesicles mould ● Piping bag 1 Start by melting chocolate in the microwave in short 30 second bursts until melted. Once melted, add in a little white food colouring which makes the chocolate a better final colour. 2 Next add in your rose colour to the white chocolate. Mix well until fully combined. 3 Pour a little chocolate into…

RECIPES DELICIOUS WAYS TO ENJOY CREPES WITH BONNE MAMAN With Pancake Day around the corner, let Bonne Maman provide some inspiration with their scrumptious toppings… VEGAN APRICOT CRÊPES WITH TOASTED NUTS AND SEEDS (Makes about 12, serves 4-6) Try these thin and lacy vegan crepes – absolutely delicious when coated with non-dairy yoghurt and one of the newest conserves from Bonne Maman – Apricot Intense. Even more intensely fruity than a classic Bonne Maman conserve, the Intense range is made with an exceptionally high percentage of ripe fruit so has a slightly softer set and naturally contains 30% less sugar. YOU WILL NEED FOR THE CRÊPES ● 150g plain flour● Pinch of salt● 1tbsp caster sugar, optional● 250ml oat milk● 1tbsp melted sunflower spread or coconut oil, plus extra for the…

EXPERT ADVICE The Cake Professionals Stand and deliver! We continue our monthly slice of honest and (hopefully!) helpful cake business discussion. At The Cake Professionals, we want to see cake businesses (and their owners!) flourishing. It’s a challenging time, so take this time to brush up on any elements you are unsure of… How many cake stands have you drooled over during the sales? Be honest… there will never be enough stands for the fabulous cakes we’ll make this year. Is there a way to recoup our spending, or even turn a profit on our cake stand addictions? (Asking for a friend!) Or should we simply walk away from our stand collections and leave the whole issue up to the customer? Standing order We cakers are magicians. From a business…

TECHNIQUES Ribbon cutting Pattern cutting Simple modelling CELEBRATION OF LOVE Fun, easy and playful, this Valentine’s cake will WOW those you love and develop your confidence in painting, plaques and chocolate modelling. We had to bring it back from 2018! Cake artist: Enrique Rojas YOU WILL NEED EDIBLES: ● 1x round cake: 15x15cm (6x6in) deep● Red, pink, orange, yellow, green and blue sugarpaste● White flower paste● White and milk chocolate modelling● Red and copper edible paints (Edible Art)● Cornflour for dusting EQUIPMENT: ● Non stick mats ● Rolling pin ● No.4 paintbrush ● Paint palettes ● Ribbon cutter ● Metal ruler ● Vegetable tracing paper ● Acetate sheets ● Extra small and medium heart cutters ● Toothpicks ● Orange sugarshaper modelling tool (Innovative Sugarworks) MAKE HEART PLAQUES 1 For this tutorial your…

TECHNIQUES Flower tutorial PINK ROSE In this month’s sugar flower tutorial, Veronica Seta shows how to make a flower that is sure to be sent many times on Valentine’s Day – a beautiful rose. Cake artist: Veronica Seta YOU WILL NEED EDIBLES: ● 150g modelling paste● 100g white and 100g pale green gum paste● Foliage green, candy floss and aubergine dusting colours (Sugarflair)● Green and yellow airbrush colours (Cassie Brown)● Pale pink gel colours (Colour Splash)● Confectioner’s glaze● Metallic gold (Cake Lace)● Edible glue EQUIPMENT: ● Bamboo mould (Nicholas Lodge FlowerPro Collection by Katy Sue Designs) ● Wedding foliage mould (Nicholas Lodge FlowerPro Collection by Katy Sue Designs) ● Ball tool ● Pale green floral tape ● CelPad ● Rose petals and leaves cutters (Nicholas Lodge Flower Pro Collection by Katy…

TECHNIQUES Piping with buttercream CUTE KITTY We’ve seen this style of animal cake many times over the last couple of years, all starting with the infamous unicorn. The style is still so popular, especially on children’s cakes, so why not try this adorable cat using brightly coloured buttercream. Cake artist: Lisa Elliott YOU WILL NEED EDIBLES: ● 6in round cake● 350g modelling paste white (Saracino)● Neon purple, blue and yellow gel colours (Magic Colours)● Edible gold paint (or lustre dust mixed with vodka)● Swiss meringue buttercream● Black edible pen/paint● Tylose powder EQUIPMENT: ● Small thin paintbrush ● Various piping tips (Open star, French and closed star of different sizes used here) ● Piping bags ● Cling film ● Rolling pin ● Craft knife ● Metallic dragees, different sizes ● Dresden tool COVER…