Innholdsfortegnelse for July 2022 i Cake Decoration & Sugarcraft

…to your July 2022 issue! Summer has well and truly arrived inside this issue, as we see cakers using brighter colours, tropical themes and lots of palm leaves – sugar ones of course! Emma Stewart shows how to adapt a tropical theme into a classy celebration cake, one that could be a beautiful centre piece at a summer wedding. Her stencilling is so pretty! Elsewhere, Dani Brazier makes bright buttercream cupcakes that are just want you’ll need for a garden party or to delight your guests at the end of the BBQ. For those who love modelling, Marie McGrath is luau ready, as she shows how to create a gorgeous girl who is dressed ready for a Hawaiian inspired celebration. Our cover star this month is Vicky Teather’s ‘wild one’…

YOU WILL NEED EDIBLES: ● White and pre-coloured black sugarpaste● Peach, gooseberry, brown, pink and yellow progels● Koala brown edible gel (Colour Splash)● CMC/Tylo powder● Edible glue EQUIPMENT: ● Dresden tool● Veiner tool● Paintbrushes● Knife● Rolling pin● Tiny blossom plunger cutter● Cocktail stick MAKE THE BODY AND LEGS 1 Mix some CMC/Tylo powder into the white sugarpaste before colouring it. To create the skin tone, mix some peach and koala colouring together and colour the sugarpaste. Roll two sausages and at the end of the sausage, bend at 90 degrees to create a foot. Pinch slightly at the heel to add more definition. At the halfway point add another bend to create a knee. Layer one leg on top of the other, at a slight angle. 2 Roll a larger…

YOU WILL NEED EDIBLES: ● 10in square sponge cake (around 2-3in deep)● 450g buttercream● 600g chocolate ganache (450g milk chocolate:150ml double cream)● 1.3kg white sugarpaste● Baby blue, leaf green, bright green, poppy and pink progels (Rainbow Dust)● Tylose powder (or CMC)● 100g white flower paste (Renshaw)● 10g black modelling paste (or sugarpaste)● Pearl vanilla mist lustre dust (Rainbow Dust)● Trex● Royal icing● Piping gel● Digestive biscuits● Vodka or other clear alcohol EQUIPMENT: ● 12in square cake board● 10in square cake card or piece of foamcore● Flip flops template outline (included)● Craft knife● Cutting board● Foil board covering paper● Serrated knife● Small angled palette knife● Metal (or plastic) scraper● Cake smoother● Large rolling pin● Sharp knife● Pizza cutter● Long metal ruler (optional)● Textured rolling pin (optional)● Large and small paintbrushes● Seashell…

YOU WILL NEED EDIBLES: ● 4in round, 6in deep white pre-covered cake● 6in round, 8in deep ganached cake ready for covering● White and black sugarpaste (Couture)● Trex● Water/edible glue● Latte and clay (Colour Mill)● Warm brown or brown dust (Immaculate Confections) EQUIPMENT: ● Rolling pin● PME smoother and flexi smoother● Tree trunk mould (The Old Piping Bag)● Fluffy dusting brush● Small/medium smooth brush● Kitchen/paper roll MAKE THE STONE EFFECT 1 Take enough white sugarpaste to cover your ganached cake, break into pieces and leave out overnight. 2 Work the dried out sugarpaste back together slightly. Add a small amount of Colour Mill latte and work the colour through the paste so it is not quite evenly coloured but is no longer a prominent marble effect. 3 Roll out the sugarpaste…

Award-winning cake artist Aimee Ford invites you to join her for a good ol’ chinwag, talking all things cake! This new space will cover everything Aimee has been getting up to in the world of cake, cake artists that she simply must shout about or any trend that has caught her eye that you simply must try. It’ll all be found here so sit back and relax, grab a cuppa (or something a little stronger ) and enjoy this slice of cakey goodness… Hi there, With Cake International looming ever closer I thought this month we could talk about the world’s biggest cake competition and what it could mean for you! Cake International undoubtedly gave me the opportunities I now have today, such as this column, demonstrating and teaching. I…

Celebrating my son’s 8th birthday with a football party and doughnuts! Looking forward to weekend trips in the sunshine! Getting to grips with lots of new tech at work after returning from maternity leave (& a LOT of eating cake!) Preparing for my son to finish primary school and starting to get ready for secondary school Looking forward to the arrival of grandchild number 6 Enjoying the summer weather!…

YOU WILL NEED EDIBLES: ● 7in tall, 5in deep round, crumb coated sponge cake● 550g white chocolate ganache● White colouring (Colour Mill)● Autumn leaf and holly green paste colours (Sugarflair)● Cream Pastelz gel colours (Squires Kitchen)● 1g black and 306g white modelling paste (Saracino)● Edible Glue● Corn flour or icing sugar EQUIPMENT: ● Wild One gold acrylic charm (Burnt Island Occasions)● 5in round cake board● Cake scraper● Crank handle spatula● 7in round white Masonite cake board● 9in non-stick rolling pin● Dresden tool● Cerart K500 (5mm) ball tool● Craft knife● Foam pad● PME thick scriber needle● Glue brush PREPARATION: Colour the white Saracino modelling paste with the following colours: 85g light green50g dark green145g cream25g autumn leaf Add the white colouring to the ganache and stir to combine. Crumb coat the…

It seems obvious, but it’s worth underlining… people won’t buy what they don’t trust. The only people who book into our cake diaries are customers who’ve chosen to trust us. They believe we’re the right people to take care of the cake for their special days. That trust doesn’t appear from nowhere. It’s built by conversations, online searches, by discovering our style, our values and our brand. It can be a slow process with lots of to-ing and fro-ing. But there’s one thing that can fast-track customer confidence. It can win the order without you ever saying a word. “The key is great recommendations, from trustworthy sources” There’s nothing quite as convincing as hearing evidence of happy people who’ve already experienced your work. In a buyer’s world, where we’re never…

CLAM SHELL MACARONS Let’s get straight to it shall we and try to dispel some of the fear around making macarons. Even if we’ve never made them, we know how tricky and temperamental they can be - and the scare stories are enough to put you off trying no doubt. But here’s the thing. Macarons are something I make regularly with my daughter (she was 10 when she made her first successful batch) and we have found that as long as you follow a few basic principles, the macarons turn out just right. Gasp! Horror! They really aren’t that bad to make at all! We often don’t bother with a template too as a lot of shape sins are hidden by the sandwiching. I love macarons in a dessert table…

YOU WILL NEED EDIBLES: ● 4in cake/dummy● Bright green pasta top (Saracino)● White 300g, black 10g and brown 150g modelling paste (Saracino)● Neon yellow, blue, green, orange and pink gel colours (Magic Colours)● Coral colouring (Colour Mill)● White edible paint (Colour Mill)● Edible glue● Tylose powder EQUIPMENT: ● Larger soft brush● Wooden skewer● Wire brush/wire clay modelling tool● Palm leaf/fern leaf silicone moulds● Rolling pin● Craft knife and mat● Dresden tool● 3in polystyrene sphere (or RKT or cake) COVER YOUR CAKE 1 Cover your cake or dummy with lime green Saracino pasta top and let it set. MAKE THE PALM LEAVES 2 Colour your modelling pastes with the neon gels and roll into balls, then put to one side (I actually added green and blue later as well!). 3 Take…

YOU WILL NEED EDIBLES: ● 4 in green sugarpaste covered cake, 5in deep (SmartFlex)● 5in white sugarpaste covered square cake, 7in deep (SmartFlex)● White flower paste (Robert Haynes)● Edible glue● Apple green, garden green and forest green petal dusts (Magic Colours)● Royal gold lustre dust (Magic Colours)● High percentage alcohol● Royal icing● Clear piping gel● Wafer paper EQUIPMENT: ● Selection of brushes● Parchment paper● Small rolling pin● Tropical leaf template● Xacto knife● Sponge● Scissors● Darling embossing set from Sugar Press by Crafty Designs● Tropical/jungle leaf stencil from Clairella Cakes SPONGE AND STENCIL THE BOTTOM TIER 1 Mix a small amount of apple green petal dust with some high percentage alcohol to create an edible paint. Use a sponge to dab and apply the colour all over the square white tier.…

YOU WILL NEED EDIBLES: ● 12x cupcakes● Forest green, lime green and strawberry pink gel colours (Sweet Stamp)● Petal dusts● Sprinkles● Corn flour● White sugarpaste EQUIPMENT: ● Tropical leaf cutter set● Petunia cutter set (Blossom Art)● Circle cutter● 1E nozzle● Rolling pin MAKE THE SUGARPASTE FLOWERS 1 Mix up two shades of pink sugarpaste. Starting with one colour, roll out to 1-2mm thick. 2 Take a petunia cutter set and cut out 6-8 flowers. 3 Pop the flower on the mould. Gently fold over the flower mould, keeping it central and press down evenly to emboss the veins into the paste. 4 Repeat with the other shade of pink. Once finished, leave your flowers to dry and shape on a drying mat. MAKE THE LEAVES 5 Colour two shades of…

YOU WILL NEED EDIBLES: ● 100g white and 100g green gum paste● Violet, aubergine, African violet, foliage green, Cornish cream and autumn gold dusting colours (Sugarflair)● Green, yellow and black airbrush colours (Cassie Brown)● Confectioner’s glaze● Edible glue EQUIPMENT: ● 26, 22, 20 gauge floral wires● Pale green floral tape● Brushes● Dresden tool● Cutting tool● Companion tool (FlowerPro Collection by Nicholas Lodge for Katy Sue Designs)● Ultimate Orchids silicone mould (FlowerPro Collection by Nicholas Lodge for Katy Sue Designs)● Fan veiner (FlowerPro Collection by Nicholas Lodge for Katy Sue Designs)● Airbrush● Pad 1 Take 26 gauge white floral wire and make a closed hook. Brush edible glue on the hook and insert it into a small ball of gum paste. Shape the paste into a cone the same length of…

Victoria Sponge Swiss Roll YOU WILL NEED ● 130g golden caster sugar, plus extra to dust● 130g plain flour● 3x large eggs● Pinch of Maldon salt● 300ml double cream● 1tbsp icing sugar● Strawberry jam, for filling● Fresh strawberries, for filling and garnish Serves: 6 people Prep time: 30 minutes Total time: 1 hour METHOD 1 Preheat the oven to 180C. 2 Grease a 33x23cm Swiss roll tin with a little vegetable oil and then line base with baking paper. Grease this again with some oil and then sprinkle some caster sugar into the tin and move it around to make sure it evenly covers the base and sides of the tin. Tap out any excess. 3 Place the sugar and eggs into a large bowl and use and electric whisk…

The 1am decision It’s 1am. You’re still not happy and the cake is being collected at 9am. Looks like you have two choices: A: Redo the lettering for the third time (that ‘R’ definitely still looks a bit like a ‘P’ when you squint from this angle’). Or… B: B…? Who are you kidding? There is no B! How could you sleep with a mistake like that?! (And while you’re at it… do you think that drip could do with another quick coat …?) Midnight oil: an essential ingredient If you know, you know, and if you don’t, a quick glance at any big Facebook baking group on a Friday night will confirm that midnight oil is a staple ingredient in any pro baker’s kitchen, especially in the early days.…

YOU WILL NEED EDIBLES: ● 1 x 5in round cake covered in pale blue sugarpaste (Satin Ice)● Sugarpaste in the following amounts (Satin Ice):● 75g bright green● 50g dark green● 75g pink● 75g blue● 75g yellow● Orange petal dust● Edible glue● Black and white edible pearls● ⅓ of a pack of digestive biscuits (crushed)● Piping gel EQUIPMENT: ● Knife● Fish mould● Ball tools● Dresden tool● Shell tool● Paintbrush● 8in or 10in round cake board● 15mm beige ribbon MAKE THE CRAB 1 To make the crab's body, roll a ball using the pink sugarpaste. Flatten down the edges using your thumb. 2 For the claws, roll two teardrop shapes from pink sugarpaste, cutting slits down the centre of each. 3 Roll some small pieces of pink sugarpaste to make six little…

YOU WILL NEED EDIBLES: ● 10 x 10cm (4 x 4in) round cake of choice● 15 x 10cm (6 x 4in) round cake of choice● 20 x 10cm (8 x 4in) round cake of choice● buttercream or ganache for filling, and crumb coating● 2kg sugarpaste to cover cakes and cake drums● 500g royal icing (soft peak)● liquid food colour: pastel yellow● paste colour: black● pale yellow sugar pearls/dragees● gum paste flowers and foliage of choice EQUIPMENT: ● 4cm (10in) round cake drum● 30cm (12in) round cake drum● double-sided tape● satin ribbon in pale yellow● pale teal ribbon to dress the drum edges● 4 x medium parchment piping bags● 1 x plastic piping bag● 1 x PME coupler● PME piping tip nos. 13, 44, 4, 3, 2, 1● small round paintbrush●…