Innholdsfortegnelse for June 2022 i Cake Decoration & Sugarcraft

…to your June 2022 issue! You’ll find an abundance of ideas this issue, covering all sorts of themes and techniques! June sees the arrival of Father’s Day, and we make sure you are set for the occasion. We have cakes that can be adapted to suit the men in your life, and ladies too! Starting with Lisa Elliott’s teariffic idea, a single tier that has been transformed into a mug with a Kawaii-inspired face, complete with Kawaii characters on biscuits and sugar cubes! We move on to Julie Rogerson’s modelling masterclass, a Dad sitting with his two children, to help you hone your modelling skills for creating people – simply change the hair and clothes to suit! Zoe Burmester shows how to treat someone to their favourite meal, a full…

YOU WILL NEED EDIBLES: • 4in cake or dummy covered with 300g white pasta top sugarpaste (Saracino)• 300g white modelling paste (Saracino)• 50g black modelling paste (Saracino)• 20g dark modelling chocolate (Saracino)• Pink edible dust (Magic Colours)• Silver edible dust (Faye Cahill)• Yellow and pink gel colours (Magic Colours)• Rust food colouring (Colour Mill)• Alcohol (vodka or rejuvenator spirit)• Tylose powder• Black edible pen (or paint)• White edible pen (or paint) EQUIPMENT: • Small thin tipped paintbrush• Larger soft brush• Rolling pin• Piping tip (or circle cutter size of a 10p)• Cake smoother• Floral wire gauge 20• Craft knife and mat• Kitchen foil• Small ball tool• Dresden tool MAKE THE MUG AND FACE 1 Using white modelling paste (with a little Tylose powder added), roll out a sausage for the…

With 87% of Google reviewers liking Netflix's latest show ‘Is It Cake?’ it is safe to say that people love baking shows! This is the third Netflix baking show they've commissioned in the space of a few short years and one of plenty of these shows available to UK consumers. The Cake Decorating Company stock a variety of items that are used on the shows’ decorating challenges! Including Roxy & Rich Fondant to give your sugarpaste and decoration the most intense colour, THE SUGAR PASTE™ for the perfect blend of great value and amazing quality that is easy to work with and allows you to roll thin without cracking or breaking, and Flexique glue, which is specifically formulated to adhere your decorations together and attach them to your cakes. To…

YOU WILL NEED EDIBLES: • 6in square madeira cake, 3in deep• 500g (approx.) buttercream• 750g (approx.) chocolate ganache• 500g white sugarpaste (to cover cake board)• 150g grey modelling paste• 175g white modelling paste• 20g black modelling paste• 200g skin tone modelling paste• 25g yellow modelling paste• 80g brown modelling paste• 30g blue modelling paste• 45g pale blue modelling paste• 8g purple modelling paste• 1.3kg cream sugarpaste (I coloured white paste with Rainbow Dust cream ProGel)• Brown gel colour (Rainbow Dust)• Vodka• Kitty nose pink petal dust (Fractal)• Pearlescent white edible paint (Rainbow Dust)• Royal icing EQUIPMENT • 12in square cake board• 5in square cake card• Large serrated knife• Small angled palette knife• Flexible acrylic smoother• Large flat brush• Large rolling pin• Small rolling pin• Cake smoothers• Small sharp knife• Scalpel/craft…

FATHER’S DAY FUDGE My Dad has the ultimate sweet tooth. Whether it be a birthday, anniversary or Father’s Day, I know the way to his heart is definitely through the sweet side of the pantry. I’ve always enjoyed making confectionery as gifts and good oldfashioned fudge is one of those items that is universally popular. The only specialist bit of kit you really need is a sugar thermometer to keep you on track. You will find recipes for fudge made with milk, evaporated milk and cream, but here I stick to double cream. This is because not only is the flavour superior compared to evaporated milk, it lends a creaminess and indulgence that can’t be topped. If you don’t have double cream to hand, you can swap in full fat…

YOU WILL NEED EDIBLES: • 12x8in rectangular cake with one buttercream layer (3in high)• 1x single layer (1in) 8in cake• 600g ganache• 500g white flower paste• 1kg white sugarpaste• 300g white modelling chocolate• Piping gel• Confectioner’s glaze• Vodka or rejuvenator spirit• Tylose powder• Milk chocolate, ochre, woodland brown, black, squirrel brown, bone ivory, sunflower yellow and terracotta petal dusts (Fractal)• Honey gold, skin tone, Cornish cream, egg yellow and peach gel (SugarFlair)• Latte Colour Mill EQUIPMENT: • 12x8in cake board or card• Cake board to place cake on (optional - as it is an illusion cake, I set mine straight on the kitchen table)• 8in side plate• Small and large rolling pin• Self-healing mat• Cornflour pouch• Scalpel• Food use brushes (assorted sizes)• Dresden tool• Cake smoothers• Wood grain impression mat•…

Joanne Garwell Celebrating the Jubilee weekend with lots of BBQs – fingers crossed for sunshine! Emmalee Higgins Looking forward to lots of birthday celebrations, including my friend Lucy’s 30th Birthday Belly Dance Hafla! Anna Lewin Excited to have BBQs and sit out in the garden! Amanda Clare Going to be busy in my garden painting my fences. Sue Ward Looking forward to a few weekends away in the campervan. Emily Warner Enjoying the lovely summer weather in the garden - hopefully! © Warners Group Publications, publishers of Cake Decoration & Sugarcraft Magazine.…

Cake International is the original and biggest cake show and competition in the world! With a vast selection of cake decorating, sugar art and baking products you can shop until you drop. Join thousands of cake decorating and cake art lovers, from novice to professional, to celebrate the ever evolving skills and creativity. The halls will be filled to the brim with features ranging from giant to miniature, including life size exhibits that really are made of cake! Be astounded by the huge competition area with hundreds of cakes on display ranging from wedding to cookies and cupcakes to sugar flowers, creating a wonderful sight (and smell!), plus see the iconic judges assessing the pieces. With world renowned cake artists in attendance running hands on workshops, free to watch demonstrations…

YOU WILL NEED EDIBLES: • 4in high, 5in deep white sugarpaste covered cake (SmartFlex)• 6in high, 6in deep white sugarpaste covered cake (SmartFlex)• White flower paste (Robert Haynes)• Eucalyptus flower paste (Squires Kitchen)• Burgundy flower paste (Robert Haynes coloured with burgundy petal dust)• Edible glue• Coal black, summer yellow, pumpkin, red riding hood, burgundy, snow white and forest green petal dusts (Magic Colours)• Eucalyptus dust (Sugarflair)• Pistachio dust (Faye Cahill) EQUIPMENT: • Variety of brushes for dusting• White 28g wires• Half width white florist tape• Veining board• Small rolling pin• Undulating foam pads• Eucalyptus cutter sets (Valley Cutter Company and Sugar Delites)• Eucalyptus veiner (Aldaval Veiners)• Ball tool• Silk ribbon Top Tip Use white dust to lighten any of the colours used if you need to. MAKE THE SMALL ORANGE…

YOU WILL NEED EDIBLES: • 6in and 8in round cakes• Buttercream• Nude food colouring Colour Mill• 2x pieces of wafer paper• Antique gold lustre dust (Sugarflair)• Rejuvenator spirit• Edible glue EQUIPMENT: • Stencil of your choice• Palette knife• Metal scraper• 1.5 and 2.5in circle cutters• Dried foliage• Paintbrush• Kitchen roll PREPARE YOUR CAKE 1 Prepare your cake with a final layer of buttercream. Do this by adding a thick layer of buttercream all the way over the cake and the top. 2 Using your metal scraper, glide this around the cake, gently smoothing out the buttercream layer. Continue adding and smoothing out the buttercream until a smooth cake is achieved. 3 Add a swirl to the buttercream on top using your palette knife, by holding the knife still and spinning…

PREPARATION Knead the CMC into the sugarpaste. Split the sugarpaste into four even sized balls and colour each with the baby blue, baby pink, gooseberry and lavender paste colours. Add a touch of caramel/ivory to the pink and blue to mute the colour a little. Roll out the paste to around 2mm in thickness. Place the embosser on top and press down to imprint the pattern. Use the 5cm circle cutter to cut out a circle from each colour. Set aside to harden overnight. YOU WILL NEED EDIBLES: • 4x cupcakes• 150g buttercream• 60g white sugarpaste• 1/4tsp CMC• 30g white modelling paste (Saracino)• Autumn leaf, baby blue, baby pink, caramel/ivory, egg yellow, gooseberry, lavender and orange paste colours (Sugarflair)• Chocolate extra, magic red and ruby gel colours (Magic Colours)• Cream…

YOU WILL NEED EDIBLES: • Firm cake in a variety of flavours• White sugarpaste (Renshaw Extra) (You can mix 50/50 with Renshaw Caramel Confectioners paste or add in Chestnut Rainbow Dust ProGel colouring for a light sand colour)• Frosting (Renshaw)• Pale chocolate ganache (Renshaw Belgian Chocolate ganache with 300g of white melted chocolate added to each was used here)• Soft brown sugar• Assorted flavours of crumbly biscuits• Edible gold glitter (Rainbow Dust)• Lustre bronze and gold dusts (Rainbow Dust)• Milk and dark chocolate dusts (Rainbow Dust) EQUIPMENT: • Dresden tool• Bone tool• Craft knife• Cake carving knife• Rolling pin• Large dusting brushes• Scoop or spoon• Small cake cards in a variety of sizes and shapes• Large cake boards, round or square, dependant on design• Ribbon to edge the boards in…

Hi there, The concept of the ‘photoshoot’ is one that can either be treated with total excitement… or total dread! But why do we do photoshoots? What is their purpose? And the big question - are they worth it? The ‘Why’ I could say it’s because they are fun, but let’s be honest, sometimes they’re not so much fun if the weather isn’t playing ball, the ‘bride’ has managed to get dirt on the dress, the photographer’s brought her dog and pre-teen daughter who require constant toilet trips, or you have dropped the cake whilst trudging across a field to what should be a beautiful spot except for the fact the day before the farmer decided to mow those beautiful picturesque rushes that would have been a gorgeous backdrop. These…

When the heel is placed on the former there should be no discernible difference between where the polystyrene ramp fifinishes and your heel begins. Any difference in height will result in a visible step when the sole is in place. Top Tip Don’t try and fit the strap straight away. I left the strap on the former until the next day and the paste was still pliable. It will now support its own weight and can be shaped and attached using a little stiff royal icing. This technique works with Beau paste. YOU WILL NEED EDIBLES: • Edible glue• 100g baby pink flower paste (Beau)• 100g cherry blossom flower paste (Beau)• 50g mocha flower paste (Beau)• 25g leaf green flower paste (Beau)• 100g white flower paste (Platinum)• 200g candy pink…

YOU WILL NEED EDIBLES: • 1x 6in and 4in round cake covered in pearl shimmer sugarpaste (Satin Ice)• 500g pearl shimmer sugarpaste (Satin Ice)• Green lustre, blue lustre, almond lustre and green sparkle dust (Roxy & Rich)• Ivory and brown dust• Confectioner’s glaze• Alcohol• Gold cake lace highlighter• Edible glue• Gold leaf• Silver pearls (various sizes) EQUIPMENT: • Rolling pin• Knife• Parchment paper• Pearl mould• Seashell mould• Dresden tool• Paintbrush• Paint palette• 10in round cake board• 15mm ivory ribbon Top Tip If you are using a soft sugarpaste you can add a pinch of CMC powder to help the sugarpaste hold the shape. ADD TEXTURE TO CAKES AND BOARD 1 Use scrunched up parchment paper to create texture over your covered cakes. 2 Cover the cake board in the pearl…

As a full-time human I’ve often wondered what it would be like to have superpowers. To slip into a pair of blue-spangled big-girlpants (and co-ordinating red and gold corset) and experience one day of being Wonder Woman (This is Christine writing, not Phil - just in case you thought our lives were a touch more interesting than expected!). Wonder Woman was my hero growing up. She always seemed to have it together. Strength, savvy and sass. And all while running after the bad guy in knee-high heels. She was everything I wanted to be. Putting aside my childhood dreams of invincibility, it didn’t take a pandemic to teach me that when we run our own cake businesses, (be that a sweet side gig, or an all-out bricks and mortar business),…

The curse of the indecisive client Is there anything more frustrating than an indecisive client…? You know the type… Client: “Hello. Can you tell me how much ‘a birthday cake’ is please…?” Not too big, not too expensive, happy to leave the details up to you.” Eighteen messages and five blurred screenshots later and you get that sinking feeling you’ll be losing even more sleep than usual over this one. Why? Because how much harder is it to make someone happy when you’re unsure what they actually want?! The same is true when it comes to your cake biz. It’s all in the details When someone’s counting on us to make something super special for them, we typically want details, details, details so we can nail the brief, knock their…

ProGels are highly-concentrated food colourings, where only the smallest amount is needed to give deep, rich colour to decorations, sugarpaste, marzipan and frosting. Many of the colours are bake stable too! There’s a shade for every occasion; pink, red, yellow, purple, leaf green, baby blue, orange, lilac, lemon and sapphire. Subscribers enjoy 25% off this bundle of 10 Rainbow Dust ProGel Food colours! RRP £26.90 UK Subscriber price £19.99 Buy now: bit.ly/CAKEPROGELS *This product is subject to availability and priced correctly at the time of publication. Geographic restrictions may apply.…

SERVES 10 Prep: 1 hour Cook: 25-30 minutes Chill: 4 hours YOU WILL NEED? • 175g (6oz) strawberries. hulled• 250g (9oz) self-raising flour• 1tsp baking powder• 6 large eggs, separated• 125ml (4floz) vegetable oil• 1 lemon, grated rind only• 225g (8oz) caster sugar• Little red paste food colouring FOR THE FILLING • 150g (5oz) strawberry jam• 2tbsp cold water• 2tsp powdered gelatine• 400g (14oz) strawberries, hulled• 125ml (4 floz) double cream FOR THE FROSTING • 250g (9oz) mascarpone cheese• 1 lemon, finely grated lemon rind• 2tbsp icing sugar• 400ml (14 floz) double cream• Little red paste food colouring TO DECORATE • Few pink primula flowers and/or viola flowers• Few small strawberries, if liked 1 Preheat the oven to 180°C, 160°C fan assisted, Gas 4. To make the cake, grease and…

YOU WILL NEED EDIBLES: • Red, yellow, blue, brown, green and grey sugarpaste (made by mixing white with pre-coloured black)• CMC or Tylo powder• Edible glue/water EQUIPMENT: • Paintbrush• Veiner tool• Knife• Rolling pin Top Tip Dust or paint the grey pieces with silver to make them shine! 1 Add some CMC or Tylo powder to some red sugarpaste and form it into a box shape. Roll a thin sausage of red sugarpaste, flatten it slightly and cut a straight edge along either side to make a straight strip of paste. Add some glue to the sides of the box about a quarter to a third of the way down from the top and stick the strip to the box with the join at the back. 2 Carefully cut out…