Innholdsfortegnelse for September 2022 i Cake Decoration & Sugarcraft

Welcome…to your September issue! Summer is drawing to a close in the UK, and with heatwaves, the Jubilees and parties back on the radar it has been a busy one for cake! We start to see the start of the new season around us, and I have to admit this is my favourite! The changing colours have a big impact on trends, especially on cake! Our cover star this issue is Lindy Smith’s bas relief red squirrel, which with the woodland tones used epitomizes autumn. Use the template provided to help you create this sweet creature ‘bursting’ through the tree cake! Elsewhere, Emma Stewart uses orange, red and yellow shades of painted sugarpaste leaves to adorn her wood effect cake, and Marie McGrath shows how you can create a little…

YOU WILL NEED EDIBLES: • Buttercream covered cake• Buttercream• Pink, peach, green and brown food colours (Colour Mill) • Sugar pearls EQUIPMENT: • Palette knife set• Cake board PREPARATION PAINT THE PETALS PAINT THE BUDS “Slowly mix your buttercream to get rid of any air bubbles. This will create smoother petals!” Top Tip It will really help you learn the pressure needed if you practice forming the petals first. Have a play on the cake board and learn the petal formation before going on the cake.…

We’ve got some big news to share. I mean really big. The kind of big that might cause a bit of a gasp. It’s okay. Everyone is okay. No need to panic. But, before we get to the big news, can we tell you what happened on our summer holiday? We were driving in Italy. Trying to get to a lovely restaurant through the crazy-busy streets of Sorrento. As visitors we’re hugely reliant on our Sat Nav. Our Sat Nav knows the way to our destination. Except on this day, she decides to take us to our destination through the most perfect Italian street we’d ever seen. It’s everything you’re imagining (and more). The yellowing plaster, the sharp shadows, the scent of lemons in the air. It was also narrow……

YOU WILL NEED EDIBLES: • 4in round 6in deep, 5in round 2in deep and 6in round 8in deep pre-covered cakes in white sugarpaste • Latte, clay, white, baby blue and navy blue food colourings (Colour Mill) • White chocolate EQUIPMENT: • Palette knife or knife• Smoother/scraper• 2x bowls and spoons• 8in round short height separator used as base (Prop Options) Top Tip Add small amounts of Colour Mill at a time as the colour is quite concentrated. Top Tip YouTube has brilliant tutorials on how to temper chocolate, but if you aren’t confident then you can use candy melts.…

YOU WILL NEED FOR THE CAKE • Butter and flour, for greasing• 2 cups (9oz./250g) shelled pistachios• 2¼ cups (10oz./280 g) all-purpose flour• 1 scant tbsp (11g) baking powder• 2 pinches baking soda• 1 generous pinch fleur de sel• 1½ sticks (6oz./180g) unsalted butter, diced, at room temperature• ¾ cup (5oz./150g) superfine sugar• ⅔ cup (5¼oz./150 g) brown sugar• 4 egg whites• ½ cup (4¼oz./120g) crème fraîche• 1tsp bitter almond extract• Scant 1 cup (240ml) low-fat milk FOR THE FROSTING AND DECORATION • 1 cup (9oz./250g) cream cheese, at room temperature• 7tbsp (4oz./110g) unsalted butter, diced, at room temperature• 3 cups (14oz./400g) confectioners’ sugar• Shelled pistachios, roughly chopped• Assorted berries and fresh herbs Serves 10 ACTIVE TIME: 25–30 minutes COOKING TIME: 40–45 minutes COOLING TIME: 25–30 minutes CHILLING TIME: 15…

YOU WILL NEED EDIBLES: • 6in round sponge cake• 750g buttercream/filling of your choice• 750g white chocolate ganache• 1kg white sugarpaste• Red, orange and yellow Rainbow Dust ProGel colours• Green, blue and violet Colour Splash concentrated gel colours• Tylose powder• Royal icing EQUIPMENT: • 10in round cake board• 6in round cake card• Large rolling pin• Cake smoothers• Spatula• Large serrated knife• Metal scraper• 2cm hexagon cutter (I used the smallest size from the PME geometric multi-cutter set)• 9cm (approx.) heart shaped cutter• Wooden skewers• Pliers• Foam pads for drying• Cling film/plastic wrap• Large paintbrush• 15mm red ribbon• Non-toxic glue stick or double-sided tape Top Tips When cutting out the small hexagons, roll the paste and leave to sit for a few minutes to firm up first, to prevent distorting the shapes.…

This month… I’d like to thank all you lovely readers for supporting CD&S, and I’ll see you on the Bake & Decorate side! I'm enjoying being in the garden in the paddling pool and being able to eat dinner outdoors too – lovely! I'm trying to get evrything ready for my children returning to school! I'm looking forward to the arrival of my 6th Grandchild and celebrating my Granddaughters 11th birthday I'm looking forward to eating lots of pasta and pizza on holiday in Venice! © Warners Group Publications, publishers of Cake Decoration & Sugarcraft Magazine.…

YOU WILL NEED EDIBLES: • 6in diameter x 6in height cake of your choice covered with 1kg white sugarpaste • 200g white sugarpaste• Brown, orange, green, black and white edible food dusts• Cocoa butter• Sugar glue/piping gel/water• 100g white chocolate modelling paste• Short length of spaghetti • Fine rice vermicelli for whiskers EQUIPMENT: • Modelling tools or sugar shaper tools • Long-nosed pliers (optional) • Squirrel template (12cm high) • Selection of paintbrushes • White plates• Source of heat – simmering pan of hot water or tea light in pot warmer• Paintbrushes • Craft knife • Scissors • Ball tool • Dresden/veining tool CREATE THE TREE TRUNK MAKE THE SQUIRREL TEMPLATE Top Tip You may find it useful to refer to photography of real red squirrels-I know I did! Pinterest…

We have something very exciting to tell you! It is with great excitement that we announce the launch of our brand-new magazine – Bake & Decorate! This monthly 112-page content collection will provide a one-stop-shop for all things baking and cake decorating! By bringing together Cake Decoration & Sugarcraft and Baking Heaven, we will still cater for all skill levels from beginner to professional, as well as those in business. With a combined total of over 85 recipes and cake decorating step-by-step tutorials, you’ll find the latest popular bakes plus all the classics, including cupcakes, tray bakes, biscuits, savoury makes and free from recipes, plus all the latest techniques in cake decorating such as modelling, illusion cakes, airbrushing and cake carving – plus so much more! Continue to enjoy the…

YOU WILL NEED EDIBLES: • 8x8x5in cake covered in white sugarpaste (Smartflex) • White sugar flower paste (Robert Haynes)• Riding hood, summer yellow, pumpkin, burgundy, chocolate and coal black dusts (Magic Colours)• Brown and warm brown dusts (Immaculate Confections)• High percentage alcohol • Edible glue EQUIPMENT: • Selection of brushes• Dresden tool• Selection of small leaf cutters and veiners• Undulating foam pad• Heart template• Wood grain embosser CREATE A WOOD EFFECT MAKE THE LEAVES Top Tip You could create wood grain textured panels to cover the cake with, rather than covering first and then texturing. ARRANGE THE LEAVES You could dust your leaves instead of painting.…

YOU WILL NEED EDIBLES: • 100g white modelling paste• 100g pale green gum paste• Foliage green, brown, ruby, black, aubergine and burgundy dusting colours (Sugarflair)• Matt pink dusting colour (Ingenious Edibles)• Green and yellow airbrush colours (Cassie Brown)• Confectioner’s glaze• Edible glue EQUIPMENT: • Ball tool • Pale green floral tape • CelPad • Flexy scraper (Nicholas Lodge Flower Pro Collection by Katy Sue Designs)• Rose cones (Nicholas Lodge Flower Pro Collection by Katy Sue Designs)• Measuring mould (Nicholas Lodge Flower Pro Collection by Katy Sue Designs)• Blackberries mould (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) • Ultimate succulents mould (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) • Companion tool (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) • Paintbrushes • Rolling pin • Non…

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