Innholdsfortegnelse for April 2022 i Cake Decoration & Sugarcraft

…to your April 2022 issue! With spring in full swing, we look at all the things you’ll find all around you this season – in cake! Firstly, April sees the arrival of Easter, and for those celebrating we have some wonderful ideas for you to try and add to your dessert table Easter Sunday. First up is Karen Keaney’s baby bunny on page 17 - our cover star - an adorable modelled bunny that sits proudly against a simple single tier. Perfect for a 1st birthday or christening this time of year too! On page 38 Zoe Burmester defies gravity as her modelled rabbit looks as though it is holding their Easter egg in the air! Certainly one children will love. You’ll find plenty of springtime inspiration, with Dani Brazier’s…

Cake artist: Emma Stewart YOU WILL NEED EDIBLES: ● 5in cake (6in deep) pre-covered in soft green sugarpaste● Black and petal rouge dusts (Magic Colours)● Leaf green gel (used to pre-colour white Smartflex sugarpaste) (Magic Colours)● High percentage alcohol● White flower paste (Robert Haynes)● Black flower paste (Squires Kitchen)● Edible glue● Trex EQUIPMENT: ● Small and medium soft bristle brushes● Extruder with circular attachment● 20 gauge wire (any colour)● 26 gauge white wires● Green florist tape● Veining board● Foam pad● Ball tool● Small sharp scissors● Long nose pliers● Sharp knife● Anemone cutter set (Valley Cutter Company)● Veiner (either anemone or cosmos)● Pearl headed white stamen● Small cake pin Top Tip Create a fuller centre by using more stamen MAKE THE FLOWER 1 Bend a loop into the end of a…

Head over to Heena’s Insta page to find out more about how she got on: www.instagram.com/heenycakes. Stay tuned for more next month, where Heena will be recreating another tutorial from the CD&S archive! These floral hoop cookies are a perfect example of flower power! I came across this tutorial in the July 2021 issue of CD&S. I’ve never worked with edible flowers before so I knew this was going be a great learning experience for my portfolio. What I loved the most about this tutorial is the fact that you get a cookie recipe for flavours you would never think to put together. They look and tasted amazing! I made the royal icing slightly runny so the icing ended up leaking over the edges of the cookies. So, on the…

YOU WILL NEED FOR THE MAPLE SALTED CARAMELS: ● 160g whipping cream● 1x vanilla pod (split and scraped)● 300g sea salted butter (at room temperature)● 60g glucose● 400g maple sugar● 100ml pure maple syrup (preferably dark syrup for its robust taste)● 500g dark chocolate● 200ml water FOR THE EASTER EGG: ● 600g dark chocolate (minimum 65%), finely chopped (or use chocolate chips)● 40g cocoa butter● Optional gold, bronze, copper and amber lustre for decoration EQUIPMENT ● 2x half egg-shaped chocolate mould● Small square chocolate moulds● Kitchen thermometer● Piping bag● Optional gold lustre for decoration METHOD MAKE THE CARAMEL FILLING 1 Gently boil the cream and the vanilla pod together and leave on the side. 2 In a saucepan, boil together the maple sugar, glucose and water. 3 Cook on a…

I’d like to think Marilyn has a point – because who really wants to be boring? I know I don’t! Over the last few years, I’ve created lots of cakes, some of which have graced the pages of this very magazine, and I have experimented with colour, texture and techniques until I discovered my ‘style’ and what keeps me feeling anything but boring. How did I get here though? Let me take you on a story… Hi, I’m Aimee, a cake designer from the Isle of Man. I feel like I should be sat in a circle and hearing a chorus of “Hi Aimee” coming back at me! I have been caking for ten years now, beginning with the simple cupcake and now creating artistic masterpieces – or at least…

Cake artist: Karen Keaney YOU WILL NEED EDIBLES: ● 1x 6in and 4in round cakes covered in white sugarpaste● 400g beige sugarpaste● 30g white sugarpaste● 80g pink sugarpaste● 50g blue sugarpaste● 50g green sugarpaste● 20g black sugarpaste● Green, blue and pink petal dusts● Alcohol● Confectioner’s glaze● Black edible pen● Small white sprinkles● Edible glue EQUIPMENT: ● 8in round cake board covered in white sugarpaste● Rolling pin● Knife● Ball tools● Dresden tool● Paintbrushes● Dowel● 15mm green ribbon PAINT THE LOWER TIER 1 Attach the larger tier to your cake board. Use the green dust to create green shading between the cake and board. 2 Dust the edge of the board with the green petal dust and smudge the dust between the edge of the board and the cake. 3 Bring the…

Cake artist: Dani Brazier for Blue Door Bakery YOU WILL NEED EDIBLES: ● 6in round cake● Buttercream● Yellow, rose pink and lavender food colourings (Colour Mill)● Edible gold leaf● Sprinkles EQUIPMENT: ● Side scraper● Palette knife● 172 piping nozzle● Piping bag COVER THE CAKE 1 Begin by layering your cake with some buttercream. Add about two tbsp of buttercream over each layer. Top Tip If your cake is tall at this point, you can make it more secure by inserting a cake dowel through the centre and trim to size. 2 Spread a thin layer of soft buttercream around the cake using a palette knife. Make sure the buttercream is in all the gaps and layers. 3 Using your side scraper, hold it straight and gently against the cake and…

So… are you expecting? Perhaps you’ve been thinking about it for years and ‘the time’s just never felt right.’ Or maybe it was a ‘happy accident’ and it just sort of happened… (We won’t judge) Either way… If you’ve bought the magazines, joined every Facebook group and the house is so full of ‘latest must-have’ gadgets and you’re now hiding the receipts, this could mean one of two things: Either, you’re expecting a new addition or… you could be starting a baking business. Congratulations! Welcome to ‘The Club!’ Thousands of us every year think about bringing a ‘baking biz baby’ into the world. We agonize over names, make sure they look the part with beautiful logos, brand colours and fonts, attend courses and read books to brush up on our…

YOU WILL NEED FOR THE CUPCAKES ● 240ml of dairy-free milk● 1tsp apple cider vinegar● 2tsp pure Canadian maple syrup (preferably amber syrup for its rich taste)● 210g self-raising flour● 1tbsp dark brown sugar● 100g maple sugar or caster sugar● 1/2tsp bicarbonate of soda● 1/2tsp baking powder● 1/4tsp ground cinnamon● 1/2tsp ground nutmeg● 1tsp ground allspice● 1tsp ground ginger● 60ml sunflower oil● 60g grated carrots FOR THE MAPLE CARAMEL ● 100g maple sugar or caster sugar● 1tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)● 50g dairy-free cream (single, double or coconut cream)● 15ml dairy-free milk FOR THE BUTTERCREAM ● 250g dairy-free butter● 20g dairy-free cream cheese● 300g icing sugar● Aquafaba● 1tsp pure Canadian maple syrup (preferably golden syrup for its delicate taste)● Orange food gel● Green food…

Cake artist: Marie McGrath YOU WILL NEED EDIBLES: • Cream, yellow, orange, a few shades of green, pink, lilac and blue sugarpaste• CMC powder• 4mm black dragees• Edible glue EQUIPMENT: • 6in round thin cake board• Dresden tool• Veiner tool• Small ball tool• Paintbrush• Knife TO PREPARE Add CMC to the cream sugarpaste to help it dry harder and keep its shape. We are building the bonnet on a 6in thin board, so if you are concerned about the weight of the model, you can support it with dowels. Alternatively, you could make it from Rice Krispy Treats and cover that shape to make the main part of the hat (the crown). MAKE THE BONNET 1 Roll a smooth ball of cream sugarpaste and shape it into a half dome…

Cake artist: Vicky Teather YOU WILL NEED EDIBLES: ● 200g bright white candy melts (PME)● Sky blue oil-based food colouring (Colour Mill)● 5/6 cupcakes (around 200-250g of cake)● 1-2tbsp buttercream● 4g black, 1.5g red and 85g white modelling paste (Saracino)● Bazooka pink, chocolate extra and egg yellow gel colours (Magic Colours)● Baby pink, riding hood and snow white dust colours (Magic Colours)● Chestnut paste colour (Sugarflair)● Clear alcohol● Edible glue● Cornflour or icing sugar EQUIPMENT: ● Wooden lolly pop sticks● Classic mould GEL01 (Silikomart)● Teaspoon● Spatula● Rolling pin● Small and medium ball tools● Dresden tool● Rounded cone tool● Cerart K2220 tool● Craft knife● Just Cutters cloud cutter: 1.5,2 and 3cm● Glue paintbrush● Fine paintbrush● Dusting brushes Top Tip Clean the lolly pop sticks with the craft knife to remove any…

We’ve all had the pre-consultation jitters. Running around like a mad thing, clearing every stray sock and hoovering the carpet to an inch of its life. Even if the consultation is online, we expend a whole lot of energy willing our potential customer to love us, and more importantly, to book their cake with us. In the midst of the scuttle to secure our next order, here are three seriously important truths that will help shape your attitude, behaviour and order book… for the better… ONE: Remember, sales is simply customer service So often we get into a tizz over selling. It feels stressful because we get confused over what our customers are buying. Our cakes often feel like an extension of ourselves; our creativity, our skill and our values.…

Cake artist: Lisa Elliot YOU WILL NEED EDIBLES: ● 6in cake, crumb coated● Pinks, light blue and lilac modelling pastes (Saracino)● Neon blue (Magic Colours)● Baby pink, baby blue, lilac and light green (Colour Mill)● Tylose powder● White candy melts EQUIPMENT: ● Cake comb● x2 small wooden skewers● Variety of small fidget toys (food safe and washed)● Silicone putty (if you choose to make the mould yourself)● Fidget moulds from Porta Forma● Mini silicone donut mould● Craft knife and mat● Piping bag and tips (Star and French tip)● Rainbow ribbon MAKE THE FIDGET SHAPES 1 Take a few of your Porta Forma fidget moulds, as they come in a sheet, and cut them individually for ease. Make sure they’re washed and dry. Top Tip If you are making the moulds…

Cake artist: Zoe Burmester YOU WILL NEED EDIBLES ● 2x 6in cakes (2in high)● 1x 5in cake (2in high)● Buttercream for layers● 600g chocolate ganache● 650g aqua blue sugarpaste● 500g pastel green sugarpaste● 50g ivory sugarpaste● 20g black sugarpaste● 50g pastel pink sugarpaste● 100g pastel pink flower paste● 550g modelling paste (Candy Clay Firm used here)● Edible blue pen (optional)● Edible glue● Petal rouge, cream, nutmeg, ochre, green, brown and pink petal dusts● Honey Gold gel (Sugarflair)● Confectioner’s glaze● Edible glue EQUIPMENT ● 30cm square cake board● 20cm square cake board with hole cut out to act as shadow board● 10mm threaded rod around 18cm long● 6in cake board● 4x M10 large washers● 4x M10 nuts● Plastic straw or dowel to cover threaded rod● Aluminium foil tape● Hot glue gun●…

Cake artist: Veronica Seta YOU WILL NEED EDIBLES: ● 200g white modelling chocolate (Chocopan by Satin Ice)● 100g gum paste (Satin Ice)● Pink, plum, burgundy, foliage green and autumn gold dusting colours (Sugarflair)● Green and yellow airbrush colours (Cassie Brown)● Lime gel colour (Colour Splash)● Confectioner’s glaze● Edible glue EQUIPMENT: ● 26, 28, 20 gauge floral wires● Brown and white floral tape● Brushes● Companion tool (FlowerPro Collection by Nicholas Lodge for Katy Sue Designs)● Blossoms silicone mould and veiner (FlowerPro Collection by Nicholas Lodge for Katy Sue Designs)● Dresden tool● Blue diamonds by Cerart● Cutting tool● Ball tool● Wheel pastry cutter● Airbrush● White stamens● Rolling pin Top Tip Let the style dry at least three hours before inserting through the stamens. 1 Colour a small amount of white gum paste,…

Cake artist: Violet Lin Tran YOU WILL NEED EDIBLES: •10cm round tier cake, 10cm tall: covered in blush pink sugarpaste• 15cm round tier cake, 10cm tall: covered in blush pink sugarpaste• 85g florist paste in blush pink (white florist paste with just a small bit of pink gel colour)• 1134g 50/50 sugarpaste/florist paste mix coloured to: soft pink, peach, soft yellow, soft green, soft blue and lavender (approximately 170g each) and blush pink (113g)• Tylose powder (optional)• Edible glue• Cornstarch EQUIPMENT: • Cutting mat• Small rolling pin• Needle nose pliers• Pasta or pizza wheel cutter• Large oval cutter: 6.5cm long• Small oval cutter: 5cm long• Craft or exacto knife• 5 petal flower cutter (4cm and 5cm)• Small blossom cutter (ideally, plunger style)• Various size brushes• Scissors• Ruler• 3x skewers (2mm…

YOU WILL NEED • 750g (1lb 10oz) Seville oranges (if you can find them)• 1 lemon• 1.5kg (3lb 5oz/71/2 cups) sugar (caster/superfine, granulated or preserving sugar)• 1 litre (4 cups) water Makes 3x 330g (11oz) jars METHOD Stage 1 Place the whole oranges and lemon in a large saucepan and cover with enough water so that they are completely submerged. Set the saucepan over a high heat and bring to the boil, then reduce the heat to medium, cover the pan with a lid and simmer for two hours. Remove the saucepan from the heat and allow the oranges and lemon to cool completely in the water. Stage 2 Once the oranges and lemon are completely cold, remove them from the water and drain in a colander. They should be…