Innholdsfortegnelse for May 2022 i Cake Decoration & Sugarcraft

Cake artist: Karen Keaney YOU WILL NEED EDIBLES: • 1x 6in and 4in round cake covered in dark green (bottom tier) and light green (top tier) sugarpaste• Pearlised gold cake lace• 75g milk or dark modelling chocolate• Wafer paper• Green petal dust• Confectioner’s glaze• Gold cake lace highlighter• Edible glue• Some royal icing or melted chocolate to attach the dragonfly EQUIPMENT: • 8in round cake board covered in light green sugarpaste• Eternity cake lace mat• Snakeskin cake lace mat• Cake lace knife• Dresden tool• Scissors• Paintbrush• Paint palette• 15mm gold ribbon MAKE THE CAKE LACE 1 Stir the cake lace well before using, then spread onto the cake lace mats. 2 Make sure you go over it evenly, then bake in the oven as per packaging instructions. Top Tip Oven temperatures…

Cake artist: Aimee Ford YOU WILL NEED EDIBLES: • Pre-covered cake in white sugarpaste, 5in round, 12in deep• Additional white sugarpaste• Piping gel• Navy edible gel (Colour Splash)• Sea mist, ocean and white food colourings (Colour Mill)• 16cm round rice paper sheets EQUIPMENT: • Flat brush• Slim brush• 20 gauge wire• Wire cutters• Shallow wide dish or tray• Plate or paint palette• Scissors• Disposable gloves• Bulbous cone tool• Foam mat• Macaron mats or silicon mats• Posy pic• 7in round 15mm acrylic separator (Prop Options)• Rolling pin• Craft scalpel or sharp knife Top Tip Always use gel colours in water as they will disperse evenly through the water and give a good depth of colour. MAKE THE RICE PAPER PETALS 1 The day before you want to decorate your cake, make your…

Cake artist: Marie McGrath YOU WILL NEED EDIBLES: • White and black sugarpaste• Pink and purple progels• Blue gel colour (Colour Splash)• Edible glue EQUIPMENT: • Rolling pin• Dresden tool• Knife• Paintbrushes• Veiner tool• Cocktail sticks MAKE THE PINK ROBOT 1 Roll a fat sausage of pink sugarpaste, flatten it slightly and form it into a rectangular shape. Roll a sausage of grey sugarpaste so it is long enough to wrap around the edge of the rectangular shape. Roll it thinner using the rolling pin and cut two straight edges along the length of the rolled out paste. Cut straight edges on the two ends and mark lines down the length of the grey piece of paste. 2 Add glue to the back of the grey strip and stick it around the…

Animal doughnuts So, tell me. When I say doughnut (or donut if we go American) do you think fried and fluffy or baked and cakey? I have to admit that for me a genuine doughnut is the original, yeasted type - risen, fluffy and unashamedly fried to a crisp crunchy coating and filled with delicious oozy fillings. These doughnuts are not sweet in and of themselves - it’s the chosen fillings and toppings that provide that to complement the fermented dough. People have been frying and sweetening bread since Roman times so it obviously works! However, the biggest drawback to my mind about these chewy doughnuts is that they literally have to be eaten within hours of being made. It’s a lot of effort and time (proving and shaping dough)…

The new Vintage Jubilee Union Jack Cupcake Kit and Stand (£16.99), is exclusive to Cake Craft World. It comes with a crown decoration, pack of 24 Union Jack cupcakes cases, pack of 19 mixed Union Jack cupcake toppers and a carton of ‘Best of British’ red, white and blue sprinkles. Everything you need for a fantastic cupcake display! To view the full range of products released especially for the Platinum Jubilee, visit www.cakecraftworld.co.uk Reader discount! Our friends at Cake Craft World are offering every CD&S reader an exclusive 10% off their order! Simply enter the code CCWJUB at checkout to receive your new discounted price (expires 30th June 2022), what a bank holiday treat!…

Cake artist: Vicky Teather YOU WILL NEED EDIBLES: • 310g bright white candy melts (PME)• Purple food colouring (Colour Mill)• 300g of cake/cupcakes• 1-2tbsp buttercream• Purple sheen and sultan gold dust colours (Magic Colours)• Purple medley sprinkles (eBay seller Vanilla_and_velvet)• Gildesol (Squires Kitchen)• 2x sheets silver leaf (Squires Kitchen)• 50g ready tempered isomalt (Squires Kitchen)• 10g white modelling paste (Saracino)• Neon purple gel colour (Magic Colours)• Metallic red food paint (Rainbow Dust)• Edible glue• Cornflour or icing sugar• Clear alcohol EQUIPMENT: • Classic mould: GEL01 (Silikomart)• Wooden lolly pop sticks• Teaspoon• Spatula• Piping bag• Silicone mat• Silicone cupcake case or small measuring jug• Tweezers• Craft knife• Dresden tool• Scriber needle• Glue paintbrush• Fine paintbrushes• Dusting brush• Large fluffy paintbrush MAKE THE CAKESICLE SHAPE 1 Melt the candy melts as per the…

Cake artist: Vicky Teather YOU WILL NEED EDIBLES: • 1g black and 115g white modelling paste (Saracino)• Autumn leaf, chestnut, orange, pink paste colours (Sugarflair)• Magic red gel colour (Magic Colours)• Chocolate, cream and skin tone dusts (Sugarflair)• Chestnut and poppy dust (Squires Kitchen)• Snow white dust (Magic Colours)• Golden rose non-toxic dust (EdAble Art)• Black edible ink pen (Magic Colours)• Clear alcohol (gin/vodka)• Cornflour or icing sugar• Edible glue EQUIPMENT: • Dresden tool• Small ball tool• Scriber needle• Craft knife• Glue brush• Dusting brushes• Fine paintbrushes Top Tip The golden rose dust colour is non-toxic. Choose an edible dust colour if the model will be consumed. MAKE THE BODY 1 Colour 90g of white modelling paste with the autumn leaf and orange food colours to create a warm brown. Weigh…

Hi there, There is no right or wrong when it comes to a wedding cake – rounded or sharp edges, tall or short, wide or slim, there is something for everyone and trends are abundant, especially at the moment when everyone is finally getting back into the swing of it. I don’t know about anyone else but I am brimming with ideas that are just waiting for me to explore them! So, what trends do I think we will be seeing more of this year? Texture One of my all-time favourite trends is texture. This is such a broad spectrum because there are just so many ways to add it and no boundaries as to how far you can really push it. With cake superstars like Marina Machado and Jasmine…

Delicious delights Cottage Delight has launched a range of special-edition hand-crafted jams, chutneys and pickles to celebrate this summer’s Platinum Jubilee. Perfect to accompany your bakes and treats at any garden or street party you might be throwing to celebrate. The range of Platinum Jubilee inspired products are certainly dressed for the occasion, with resplendent platinum robes, they not only look great but they taste great too. Home cooks and bakers across the country will get plenty of confidence and inspiration from using Cottage Delight. So, whether you are baking for a street party with neighbours; catering for a garden party with family; or putting together a picnic with friends, Cottage Delight has got you covered. The seven special-edition products in the range include a strawberry jam, a lush lemony…

Cake artist: Emma Stewart YOU WILL NEED EDIBLES: • 4in round cake, 5in deep pre-covered in white sugarpaste (Smartflex)• 6in round cake, 6in deep pre-covered in white sugarpaste (Smartflex) (stencilling optional)• Apple green, garden green, forest green and petal rouge dusts (Magic Colours)• High percentage alcohol• White flower paste (Robert Haynes)• Pale green flower paste (Squires Kitchen)• Royal icing in a piping bag• Cornflour EQUIPMENT: • 9in white acrylic cake board• Paintbrush for gluing• Brushes for painting and dusting• Edible glue• Clear glaze spray (PME)• No.1 nozzle• Celbud size 3• 2x 20 gauge white wire• 28 gauge white wire• 28 gauge green wire• Green florist tape (half width)• 5 petal rose cutter, 3in diameter• Rapid Rose foam pad (Immaculate Confections)• Foam pad• Small rolling pin• Ball tool• Dresden tool• 6 pointed…

Following on from last month’s article, here are three MORE seriously important truths that will help shape your attitude, behaviour and order book for the better… ONE: They’ve already said YES! It’s a strange truth, but your potential customer has already said yes to us multiple times. However you weren’t there to see or hear the conversation! When customers are shopping for cake, they’re just like us. They do their research. They look to see what they like. Which means our website or social media has been scrolled through, our videos have been watched and our brand voice has been heard. Those potential customers might have talked to a friend or family member, met us at a wedding fair, seen a magazine advert, or eaten our cake at a party.…

Cake artist: Dani Brazier for Blue Door Bakery YOU WILL NEED EDIBLES: • 6in round cake• Buttercream• Raspberry and rose food colouring (Colour Mill) EQUIPMENT: • 8in cake board• Fresh flowers• Safety seal• Piping bags• 126 nozzle• Cake leveller• Palette knife• Side scraper• Florist tape• Paintbrush/skewer COVER YOUR CAKE 1 Cook your cake in two 6in tins. Halve both of these cakes using a cake leveller. Make sure you keep both the feet of the leveller flat on your worktop so you achieve the flattest layer possible. 2 Stack the cakes using a few tbsp of buttercream in between each layer. 3 Add a thin layer of buttercream all over the cake, making sure you fill in all the gaps. 4 Take a side scraper and start to smooth this out. You…

Cake artist: Veronica Seta YOU WILL NEED EDIBLES: • 100g white and 100g green gum paste• Foliage green, wood green, plum and lime dusts (Sugarflair, EdAble Art)• Green, yellow and black airbrush colours (Cassie Brown)• Confectioner’s glaze• Edible glue EQUIPMENT: • CelPad• Ultimate filler flowers (Flower Pro Collection by Katy Sue Designs)• Blossoms silicone mould and veiner (Flower Pro Collection by Katy Sue Designs)• Multi leaf veiner (Flower Pro Collection by Katy Sue Designs)• Paintbrushes• Ball tool• Cutter tool• Foam pad• Rolling pin• Non slip mat• 20, 30 and 26 gauge floral wires• Pale green floral tape 1 Mould a tiny ball with a small quantity of white gum paste. Insert in the smallest bud cavity. Flex the mould and remove the paste. Make a hook on the top of a 1/5…

Cake artist: Valerie and Christina aka Queen of Hearts Couture Cakes YOU WILL NEED BUTTERCREAM RECIPE: • 227g/1 cup butter, room temperature• 115g/½ cup Trex (vegetable shortening), room temperature (or 1/2 cup Crisco vegetable shortening)• 2-3tsp clear vanilla• 1tbsp water, milk or double cream• 4 cups sifted icing sugar EDIBLES: • 25cm (10in) cake at least 7-10cm (3-4in) deep• 1kg light brown tinted buttercream (Sugarflair)• 500g dark brown tinted buttercream (Sugarflair)• 250g gooseberry tinted buttercream (Sugarflair)• 250g spruce green tinted buttercream (Sugarflair)• 250g autumn leaf and melon tinted buttercream (Sugarflair)• 500g grape violet tinted buttercream (Sugarflair)• 500g grape violet and hint of claret tinted buttercream (Sugarflair)• 250g white tinted buttercream (Sugarflair) EQUIPMENT: • 104 and 150 petal nozzles (Wilton)• 352 leaf nozzle (Wilton)• No 5 writing nozzle (Wilton)• Piping bags• Coupler•…