Beruflich Dokumente
Kultur Dokumente
APRIL/MAY 2019
& SUGARCRAFT
Make your own
TAKE family of bunnies!
YOUR
CAKES
TO THE
NEXT
LEVEL
10 insider
tips from top
designers
10 EXCLUSIVE Reach
CAKE TUTORIALS for the
gooey vegan stars
with a celestial
hot cros brownies wedding cake
E DI B L ES
TOP TIP
Round, filled sponge cakes, 5.5cm (2¼”)
Use a sharp knife to cut out a cone from the centre of each mini cake.
deep: 5 x 7.5cm (3”)
Fill the well with orange buttercream to create a carrot-shaped surprise.
150g (5¼oz) buttercream
SK Sugarpaste: 95g (3¼oz) Bridal White,
95g (3¼oz) Coco Brown and 450g (1lb)
Zesty Orange
P RE PARIN G TH E C AKES C ON STRU C TIN G TH E
SK Designer Paste Food Colour: Terracotta
SK Essentials Edible Glue F LOWERPOTS
Cut out a 6cm (23/8”) disc of baking
SK Essentials CMC Cellulose Gum 1 paper to use as a template. Place
Once firm, carefully turn the cakes over
SK Essentials Piping Gel the template in the centre of the first 7.5cm 1 so they sit on the narrower end. Spread a
SK Carlos Lischetti HD Sugar Modelling (3”) cake. Using a serrated knife, trim away
layer of buttercream over the top of each cake.
Paste: 325g (11¼oz) Beige, 5g (<1/4oz) the sides of cake at an angle to create a
Black, 45g (1½oz) Green, 20g (¾oz) Pink, flowerpot shape, using the template as a
Knead 95g (3¼oz) of Bridal White
12g (<½oz) Orange, 5g (<¼oz) Red, 5g
(<¼oz) Turquoise, 120g (4¼oz) White and
guide. Repeat to carve all the mini cakes. 2 sugarpaste into 95g (3¼oz) of Coco
5g (<¼oz) Yellow Brown sugarpaste. Use your hands to shape
by Vicky Teather
MAKI NG TH E BU N N Y M AKIN G TH E PEEK IN G
3 Knead ¼tsp of CMC into the remaining
terracotta-coloured sugarpaste. Wrap
B OT TOM BU N N Y
the paste well with cling film and set it aside
for 30 minutes.
Knead a little Teddy Bear Brown paste Knead a little Teddy Bear Brown paste
1 food colour into 50g (1¾oz) of Beige
1 food colour into 70g (2½oz) of Beige
4 Roll out the terracotta-coloured paste
to a 1–2mm (1/16”) thickness. Set the modelling paste to make a golden brown modelling paste, aiming for a slightly different
ribbon cutter to a 2cm (¾”) width and cut out colour. shade from the previous bunnies.
a 26.5cm (10¼") long strip. Paint a thin layer
Roll 40g (1½oz) of golden-brown- Divide 6g (<¼oz) of the golden-brown-
of piping gel around the top edge of one
flowerpot. Wrap the strip of paste around the
2 coloured modelling paste into a ball
2 coloured paste in half. Roll each piece
top edge (B). Use a cake smoother to smooth then flatten one side to create a dome (F). into a cone then gently flatten them. Press
the paste into place. Repeat to add a rim to a petal and leaf shaper into the fore-foot
twice then use a craft knife to cut through the
each flowerpot then set them aside to firm.
3 Roll 5g (<¼oz) of White modelling
paste into a ball and glue it centrally on indents to form individual toes. Glue the paws
the top of the dome. Use a small ball tool to to the front of the flowerpot, with the toes
MA KI N G T HE BUNNY make indents all over the surface of the white overhanging the rim.
ball to create a fluffy texture (G).
EARS
3 Shape 15g (½oz) of the golden-brown-
1 Knead a little Teddy Bear Brown paste 4 To make the feet, roll 4g (<¼oz) of
golden-brown-coloured modelling
coloured paste into a squat dome for
the body and use edible glue to fix it on top
food colour into 14g (½oz) of Beige paste into a cone and gently flatten it between of the soil behind the paws. Roll 5g (<¼oz)
modelling paste to make a golden brown your fingers. Place one finger widthways of White modelling paste into a ball for the tail
colour. across the wider end of the cone and use and add texture using a small ball tool. Glue
another finger to gently press the wide end in the tail on top of the dome.
Divide the golden-brown-coloured
2 paste in half and roll each piece into a
towards your finger to thicken that section of
B C D
E F G
H I J
K L
MAKI NG TH E SLEEPIN G
M AKIN G TH E D OZ Y
BUNNY
BU N N Y
Knead a little Teddy Bear Brown paste
1 Knead a little Teddy Bear Brown paste
food colour into 75g (2½oz) of Beige
modelling paste to make a golden brown colour.
1 food colour into 110g (3¾oz) of Beige
modelling paste to make a golden brown
For the body, roll 35g (1¼oz) of golden-
2 brown-coloured paste into an egg. Place
colour. Roll 45g (1½oz) of golden-brown-
coloured paste into a pear shape. From the
O
the side of your little finger against the wider wider end, gently pinch and shape the paste
end of the egg and gently press down to create on either side to draw out two short legs. Glue
the haunch of the left leg (O). Smooth away the the body over the edge of the flowerpot, with
indent towards the narrower end of the egg. the majority hanging over the side.
Use a petal and leaf shaper to draw a crease
line along the indentation.
2 Shape a small piece of Coco Brown
sugarpaste into an uneven mound and
P
one paw underneath the haunch and the other
two at the front of the body.
3 Create two rear paws following step
2 from the Making the Peeking Bunny
instructions. Glue one paw to the base of each
R S T
coloured modelling paste. Glue the front paws of the pale-pink-coloured paste into fifths. Roll
U
on top of the flowerpot at the front of the body. each piece into a teardrop shape then gently
flatten them with your fingers. Use edible glue
10 DESIGNER TIPS
TO TAKE YOUR CAKES TO THE NEXT LEVEL
When dusting colour onto Steaming and glazing can alter the colour It’s best not to try to attach a long strip of
a cake tier, use a cosmetic of a dusted leaf or petal. It can be helpful to ruffles around the circumference of a cake
brush reserved solely for steam and glaze one before continuing with in one go as it will be difficult to handle
sugarcraft. It has lots of fine the rest to make sure that you are happy and can tear. Instead, use a few strips,
hairs and holds more dust with the final look. overlapping them carefully to disguise the
colour for better coverage. joins within the ruffles.
E DI B L ES E QUI PMEN T
SK Sugar Florist Paste: 100g (3½oz) Floral wires: 18-, 26- and 28-gauge green Tinkertech Two Apple Blossom Petal
Holly/Ivy and 1kg (2lb 3¼oz) White and 22-, 26- and 28-gauge white Cutter: 1.5cm (½”)
SK Essentials Edible Glue Small, round-headed stamens: 72 white SK Great Impressions Poppy Petal Veiner:
SK Quality Food Colour (QFC) Dust: Floral tape: brown, dark green, light green Original Medium
Extra White and white Culpitt Tiny Round Stamens: 72 Yellow
SK Professional Dust Food Colours: Tinkertech Two Daffodil Petal Cutter Set: Small FMM Rose Leaf Cutters: 3.1cm and 4.2cm
Berberis, Bulrush, Chestnut, Fern, Stay-fresh mat (11/8” and 15/8”)
Marigold, Vine and Sunflower SK Great Impressions Tea Rose Leaf
Food-grade foam pad
SK Designer Pollen Dust Food Colour: Veiner: 7cm (2¾”)
SK Modelling Tools: Medium Ball and Petal &
Catkin PME Calyx Cutter: 4cm (1½”)
Leaf Shaper
SK Essentials Confectioners’ Glaze Tinkertech Two Ruscus Leaf Cutters: 2cm,
SK Great Impressions Daffodil Petal Veiner
SK Designer Dust Food Colour: Pastel Pink Set: Mini 3.5cm and 4cm (¾”, 13/8” and 1½”)
SK Sugarpaste: 240g (8¾oz) Coco Brown, Sugarcity Magnolia Buds Mould SK Great Impressions Apple Leaf Veiner:
60g (2oz) Glamour Red and 1.5kg (3lb 5oz) 5cm (2”)
Non-stick grooved board
Sunshine Yellow 1cm (3/8”) width velvet ribbon: 2m (2yd 6
Tinkertech Two Magnolia Petal Cutter Set:
Square, filled sponge cakes, 15cm (6”) ¾”) rust
Large
deep, coated with ganache: 10cm, 15cm Posy picks: small and medium
and 20.5cm (4”, 6” and 8”) SK Great Impressions Magnolia Veiner: Very
Large Fine-nosed pliers
by Rachel Hanna
10 Repeat steps 8–9 to shape and
attach two sets of petals to each
flower centre then allow them to firm
overnight. Once firm, tape the flowers
together in groups of two or three to be
arranged on the cake later.
4 Brush a small amount of edible glue edges with a ball tool, being careful not to frill
over the tip of a small white stamen
and dip it into Catkin pollen dust food colour
8 Place two sets of petals on a foam
pad and thin the edges with a ball
them. Lay the petals in a cupped former, such
as a fruit tray, to firm.
(C). Repeat to add pollen to both ends of 18 tool. Use the pointed end of a petal and leaf
stamens. Allow the glue to dry then cut the
stamens in half. Tape three pollen-covered
shaper to draw lines from the centre towards
the edge of each petal (H). Brush a small
6 Repeat steps 4–5 to make three petals
using the medium Magnolia petal cutter
stamens around each pistil (D). amount of edible glue in the centre of one and six petals using the large Magnolia petal
petal set and place the second set on top, cutter. Allow all the petals to firm overnight.
A B C
D E F
G H I
J K L
M N
R
5 Repeat steps 2–4 to make, shape and
attach a further three sets of petals.
wires (S).
S
steps 2–4 to prepare and attach a
further three 5cm (2”) five-petal sets. Allow
6 Place the petals on a foam pad and
thin the edges with a ball tool. Feed
the petals to firm for approximately two hours. one of the quarter-length wires through the
vein on the back of each petal. Press the
T U V
W
Repeat steps 5–6 to cut out, shape between the two halves of the Tea Rose petal
7 and wire six petals using the 5.5cm veiner. Brush the surface of one petal with
(2¼”) Peony petal cutter. This time, bend the edible glue and wrap it around the top of the
top edges of the petals back a little before CelBud, making sure it forms a tight overlap
placing them in the cupped former. Allow the at the top (X).
petals to firm overnight.
Apply a V shape of edible glue to the
Mix a small amount of Pastel Pink
3 bottom half of each remaining petal
8 dust food colour into Extra White dust then work the glue slightly higher up on one
food colour to create a very subtle blush side of each. Place the first of the petals onto
pink. Dust each petal lightly from the centre the bud, positioning it slightly higher than the
X
outwards. centre petal, then add the second petal so
that it partly overlaps the first and tucks into
Bend the wire on each small petal the open edge on the other side (Y). Position
9 back so it sits at a 45˚ angle. Position these two petals close to the central petal so
the first petal nestled closely underneath the this section looks quite tight.
yellow stamen centre and secure with white
floral tape (U). Add the remaining five small Repeat steps 2–3 to cut out, shape
petals in the same way, spacing them evenly,
4 and attach a further three small petals,
then add a row of medium petals. Continue spacing them equally around the centre.
wrapping the tape down the stem until the
petals are secure and the wires covered. Repeat steps 2–3 to cut out, shape
5 and attach a further four petals using Y
the 3cm (11/8”) rose petal cutter, this time
positioning them slightly higher than the
MA KI N G T HE YE LLOW
previous row and curving the top edges
RO SES outwards slightly using your fingertips.
AA 2 Roll out 10g (¼oz) of White SFP to a 2 Fix the first blossom approximately
2cm (¾”) from one end of a wire using
1mm (<1/16”) thickness over one of brown floral tape. Continue adding blossoms
the small veins on a CelBoard. Cut out five along the wire, angling the flowers in different
petals using the Apple Blossom cutter. Dip directions. Repeat to make a second branch.
the end of a quarter-length wire in edible glue
and remove the excess. Carefully feed the
wire through the vein on the back of one of M AKIN G TH E ROSE
the petals until it runs approximately halfway
LEAV ES
along its length (Z). Gently pinch the paste at
the base of the petal to make sure it’s secure.
Cut two 26-gauge green floral wires into
1 thirds. Knead 20g (¾oz) of White SFP
AB 3 Place the petal on a foam pad and thin
the edges with a ball tool. Press the into 60g (2oz) of Holly/Ivy SFP.
petal between the two halves of the Poppy
veiner. Lay the petal in a cupped fruit tray to
firm for at least four hours, or overnight.
2 Roll out half of the green SFP to a 1mm
(<1/16”) thickness over a grooved, non-
stick board. Cut out three medium and three
AC
3 Place the leaves on a foam pad and
thin the edges with a ball tool. Feed one
down. Continue taping more leaves along the
stem, increasing in size as you go. Repeat
length of wire through the vein on the back to make four stems of different sizes. Bend
of each leaf. Press the leaves between the the wires on each finished stem into a slight
two halves of the Tea Rose leaf veiner (AC). curve to add movement and realism.
Return the leaves to the foam pad and run the
ball tool over the edges once more to create
movement. Allow the leaves to firm overnight. MAKI NG TH E YELLOW
BE RRIES
4 Mix together two parts Fern dust food
colour, one part Bulrush and a touch of
Cut three 28-gauge green floral wires
Extra White. Use this colour to dust the entire
leaf, building up the colour over the central
1 into quarters. AD
vein and around the edges.
Roll a small piece of White SFP into
2 a 5mm (¼”) ball. Dip the end of one
5 Carefully pass the leaves through
steam to set the colours. Once dry, piece of wire in edible glue and insert it into
brush confectioners’ glaze over the back and the ball (AF). Use your fingertips to secure it
front of each leaf then allow to dry. Wrap each at the base. Repeat to create 12 berries then
wire with dark green floral tape to finish. allow them to firm for at least four hours, or
overnight.
MA KI N G T HE TRAI LI NG
3 Dust the berries with Sunflower dust
food colour. Carefully pass the berries
LE AV ES AE
through steam to set the colour. Once dry,
brush confectioners’ glaze over each berry
Cut seven 30-gauge green floral wires
1 into quarters.
then allow to dry.
2 Roll out the remaining green SFP used 4 Use green floral tape to bind the
berries together in a single bunch.
for the rose leaves to a 1mm (<1/16”)
thickness over a non-stick grooved board.
Use the Ruscus Leaf cutters to cut out nine COVE R IN G TH E C AKES
2cm (¾”) leaves, 12 3.5cm (13/8”) leaves and
seven 4cm (1½”) leaves (AD).
A ND D RU M
AF
Knead together the Sunshine Yellow,
3 Feed one quarter-length wire through
the vein at the back of each leaf. Place
1 Coco Brown and Glamour Red
the leaves on a foam pad and thin the edges sugarpaste to create a mustard yellow
with a ball tool (AE). Press the leaves between colour.
the two halves of the Apple leaf veiner. Return
Roll out 900g (2lb) of mustard yellow
the leaves to the foam pad and pull the broad
end of a petal and leaf shaper down from the
2 sugarpaste to a 3mm (1/8”) thickness
tip of each leaf and along the sides to curl and lay it over the top of the 20.5cm (8”)
and create movement. Allow the leaves to firm cake. Smooth the sugarpaste over the top
for at least four hours, or overnight. and sides of the cake using the palms of
your hands and a cake smoother.
A RR A N G I N G T HE
FLO WER S ON T HE CAKE
2 Mix together all of the dry ingredients. Peel the carrots and grate
them into a large bowl. Add the milk, apple cider vinegar, eggs
and vegetable oil and mix them together. Sift the dry ingredients into
the bowl and mix until fully combined.
3 Pour the mixture evenly into the two prepared tins and smooth
over the top to level out the batter. DESIGNER TIP
If you are short on time you can put the cakes in the freezer for
4 Place in the preheated oven and bake for the required time,
or until a skewer inserted into the centre of the cake comes 10 minutes after crumb-coating with buttercream, rather than
out clean. refrigerating for 30 minutes, before coating with sugarpaste.
5 Allow the cakes to cool in the tins for 15 minutes, then remove
from the tins and wrap in cling film until ready to use. Store the
wrapped cakes in the refrigerator for up to one week.
7 Make sure the cakes have completely cooled in the refrigerator
before cutting the layers. Moist cakes like this one are easier
6 Mix together the butter, icing sugar, vanilla extract and milk for
the buttercream in an electric stand mixer until light and fluffy. In
to handle when fully chilled. Cut each cake horizontally into two
layers. Fill them with the cream cheese filling and cover each tier
another bowl, mix the cream cheese and the icing sugar for the filling. with a crumb-coat of buttercream. Cover with your chosen colour of
Add one fifth of the buttercream to the cream cheese mixture, mixing sugarpaste and allow to firm overnight.
well until fully combined.
Round cake 10cm 12.5cm 15cm 18cm 20.5cm 23cm 25.5cm 28cm 30.5cm
(4”) (5”) (6”) (7”) (8”) (9”) (10”) (11”) (12”)
Square cake 10cm 12.5cm 15cm 18cm 20.5cm 23cm 25.5cm 28cm
(4”) (5”) (6”) (7”) (8”) (9”) (10”) (11”)
Plain flour 110g 170g 250g 350g 460g 580g 710g 850g 1.01kg
(3¾oz) (5¾oz) (8¾oz) (12¼oz) (1lb ¼oz) (1lb 4½oz) (1lb 9oz) (1lb 14oz) (2lb 3½oz)
Caster sugar 85g 130g 190g 280g 360g 450g 550g 670g 800g
(2¾oz) (4½oz) (6¾oz) (9¾oz) (12½oz) (1lb) (1lb 3½oz) (1lb 7¾oz) (1lb 12oz)
Baking powder ½tbsp ¾tbsp 1tbsp 1¼tbsp 1¾tbsp 2¼tbsp 2¾tbsp 3¼tbsp 4tbsp
Ground cinnamon ½tsp ¾tsp 1tsp 1½tsp 2tsp 2¾tsp 3¼tsp 4tsp 4¾tsp
1 1
Salt /8tsp /8tsp ¼tsp ¼tsp ¼tsp ½tsp ½tsp ¾tsp ¾tsp
Carrots 170g 260g 380g 540g 700g 900g 1.1kg 1.3kg (2lb 1.6kg
(5¾oz) (9oz) (13½oz) (1lb 3oz) (1lb 8¾oz) (2lb) (2lb 6¾oz) 13¾oz) (3lb 8½oz)
Milk 35ml 50ml 75ml 110ml 150ml 180ml 220ml 260ml 310ml
(1¼fl oz) (1¾fl oz) (2½fl oz) (3¾fl oz) (5¼fl oz) (6¼fl oz) (7¾fl oz) (9fl oz) (10¾fl oz)
Apple cider vinegar ¼tbsp ¼tbsp ½tbsp ½tbsp ¾tbsp ¾tbsp 1tbsp 1¼tbsp 1½tbsp
Vegetable oil 70ml 100ml 160ml 220ml 290ml 360ml 440ml 530ml 620ml (1pt
(2½fl oz) (3½fl oz) (5½fl oz) (7¾fl oz) (10¼fl oz) (12½fl oz) (15½fl oz) (18¾fl oz) 1¾fl oz)
Salted butter, at room 100g 150g 200g 300g 350g 450g 550g 650g 800g
temperature (3½oz) (5¼oz) (7oz) (10½oz) (12¼oz) (1lb) (1lb 3½oz) (1lb 7oz) (1lb 12oz)
Icing sugar 70g 100g 130g 180g 220g 270g 330g 400g 480g
(2½oz) (3½oz) (4½oz) (6¼oz) (7¾oz) (9½oz) (11½oz) (14oz) (1lb 1oz)
Vanilla extract ¼tsp ¼tsp ½tsp ½tsp ¾tsp 1tsp 1tsp 1¼tsp 1½tsp
Milk ½tbsp ¾tbsp 1tbsp 1½tbsp 2tbsp 2½tbsp 3tbsp 4tbsp 4½tbsp
Full-fat cream cheese 100g 180g 250g 350g 450g 550g 650g 800g 950g
(3½oz) (6¼oz) (8¾oz) (12¼oz) (1lb) (1lb 3½oz) (1lb 7oz) (1lb 12oz) (2lb 1½oz)
Icing sugar 20g 30g 50g 70g 90g 100g 130g 160g 190g
(¾oz) (1oz) (1¾oz) (2½oz) (3oz) (3½oz) (4½oz) (5½oz) (6¾oz)
CHICKEN!
These adorable baby birds are ideal for Easter celebrations. The heads are
made using a mixture of marshmallows and crisped rice cereal, making them
light enough to balance on the bodies.
by Karen Taylor
2 Roll out 45g (1½oz) of Pale Pink SFP
into a thin sheet. Turn the paste over
downwards (H). Trim away the excess
paste from around the base of the cake
then place the white cut-out on top. Cut and smooth again to give a neat finish. Use
around the edge of the white section and edible glue to fix the chick’s body inside the
remove the excess pink paste. Turn the pink shell.
shape over so the pink side is uppermost
and smooth the paste to make sure it is firmly
adhered.
2 Repeat step 1 using 300g (10½oz) of
Sunshine Yellow sugarpaste to cover
the larger chick. Glue this chick inside the
5 Once firm, use a sharp, serrated knife flower. Fix the flowers over the outside of the sausage (I). Set the legs aside to firm.
FEET TEMPLATES
to shave down the cut edges of the blue eggshell and glue one yellow disc in the
sponge to give the shapes a smooth finish
(B). Once you’re happy with the shapes,
centre of each one.
3 Repeat step 2 using 8g (¼oz) of
strengthened orange paste to make a
sausage with a 1cm (3/8”) diameter. Cut two
spread a layer of ganache over the top and
sides of each one. Refrigerate the cakes for
8 Leave the shells to firm over the bowls
for 24 hours before sliding them off 3.5cm (13/8”) lengths and set them aside.
approximately one hour, or until firm. carefully (F).
A B
D E F
G H I
J K L
O P Q
R S
T U
V W
MA KI N G T HE W I NGS
sugarpaste.
3 Smooth the cut edges on each wing creating a smooth surface. Repeat to make
(P). Brush the thick edge with edible
glue and position the wings on the small
a medium ball using 65g (2¼oz) of crisped
rice cereal mix and a small ball using 35g
6 Use the small end of a bone tool to
make two oval-shaped indents just
chick’s body, smoothing the paste at the joins (1¼oz) of crisped rice cereal mix. Roll five above the cheeks for the eye sockets (T).
slightly to conceal the line. Hold the wing in 13g (½oz) portions of the rice cereal mix into
position for one minute to help it secure. egg shapes. Allow the balls and eggs to set
for 10–15 minutes.
7 Roll out a small amount of Sunshine
Yellow sugarpaste into a long sausage
4 Repeat steps 2–3 using 55g (2oz) shape. Cut the sausage into thirds and roll
of the yellow paste and the medium
wing template for the larger chick and the
2 Use small pieces of Sunshine Yellow
sugarpaste to fill any gaps in the
the end of each piece into a point. Gather the
three pieces together and trim the bases so
remaining yellow paste and the largest wing surface of the balls, creating as even a the tufts are approximately 1.5cm (½”) long.
template for the chicken. surface as possible (Q). Fix the tuft on top of the chick’s head and use
the broad end of a petal and leaf shaper to
BOW TEMPLATES
MAKI NG TH E B OWS paste at the back. Roll the egg between your
palms to smooth over the join.
F IN ISH IN G TOU C H E S
3 Knead 25g (>¾oz) of White SFP
into 25g (>¾oz) of Opera Violet
sugarpaste. Repeat step 1 using half of the
purple paste and the large bow templates.
1 Arrange the decorated eggs on the
cake drum and fix them in place using
Set all three bows aside to firm slightly. edible glue.
Sugar Rebels
Nick Makrides, £16.99 (flexi), Hardie Grant
Books, Available from 4th April 2019
E DI B L ES
SK Sugarpaste: 800g (1lb 12oz) Bridal
White and 200g (7oz) Spa Blue
Round, filled, sponge cake, crumb-coated
with buttercream, 9cm (3½") deep:
15cm (6")
SK Professional Liquid Food Colours:
Gentian and Teddy Bear Brown
SK Professional Instant-Mix Royal Icing:
15g (½oz) White
SK Carlos Lischetti HD Sugar Modelling
Paste: 10g (¼oz) Black and 800g (1lb
12oz) White
COVE R IN G TH E D RU M Lay the sugarpaste over the cake and use
SK Professional Paste Food Colours: Rose,
your hands to smooth the surface. Finish
Sunflower and Teddy Bear Brown
1 Knead 200g (7oz) of Spa Blue
sugarpaste into 800g (1lb 12oz) of Bridal
with a cake smoother to achieve a neat
finish. Trim away the excess sugarpaste
E QU I PM EN T White sugarpaste to create a mid-blue colour. around the base using a sharp knife. Set the
cake aside to firm overnight.
Round cake drum: 25.5cm (10")
Round cake card: 15cm (6")
2 Brush cooled, boiled water over the
surface of the 25.5cm (10") cake drum.
SK Airbrush Kit
Roll out 400g (14oz) of mid-blue sugarpaste AIRBRU SH IN G TH E
to a 5mm (¼") thickness. Lay the sheet of
Food-grade card, e.g. cereal box C AKE AN D D RU M
sugarpaste over the cake drum and use
SK Modelling Tools: Medium Ball, Petal & a cake smoother to smooth the surface.
Half-fill the airbrush cup with Gentian
Leaf Shaper and Small Ball
Scribing tool
Use a sharp knife to trim away the excess
sugarpaste from around the edge. Set the
1 liquid food colour. Hold the tip of the
drum aside to firm overnight. airbrush gun approximately 20cm (8") away
Cocktail stick
from the covered cake drum. Gently pull
Wooden barbecue skewer
back the trigger and, starting at the edge of
1.5cm (½”) width satin ribbon: 85cm
COVE R IN G TH E C AKE the board, work in a spiral pattern into the
(33½”) pale blue
centre and back out. Concentrate the colour
on the edge to create a gradient effect.
1 Spread a small amount of buttercream
in the centre of the 15cm (6") cake card
and place the 15cm (6") filled cake on top. Use
a pastry brush to apply a thin layer of cooled,
2 Place the covered cake on a turntable
covered with cling film. Repeat step 1
boiled water over the surface of the cake. to airbrush the top and sides of the cake with
Gentian liquid food colour, concentrating the
by Vicky Teather
D E C O R AT I NG T HE CAKE
6 Once dry, fix the cake in the centre of
the covered cake drum using a little
ball tool into the end of the trunk and rock it
from side to side to open out the hole (H).
A B C
D E F
G H I
J K L
• Just add water and the icing is ready to pipe and stencil, or spread over a lace
mould and allow to oven-dry or air-dry for a realistic lace effect • Flexi-Ice remains pliable
for at least one day and, if it starts to firm up, simply pass the icing through steam to
restore its flexibility • Colour the decorative flexible icing any shade with your choice
of Squires Kitchen’s liquid, paste or dust food colours
Available from all good cake decorating and sugarcraft shops, please call +44 (0)330 223 4466
to find your nearest stockist. Trade enquiries are welcome. Made in Great Britain. Made in Great Britain
Favorite
Fins
PRODUCT PICKS AND GIVEAWAYS
n each issue we handpick our favourites from the latest
I baking and cake decorating must-haves to help with your
sugarcraft projects. To be in with a chance of winning them,
visit cakesandsugarcraft.com and go to the Cake Chat page.
The marzipan is ready to roll right from the packet and can even
be mixed 50:50 with Cocoform for a delicious chocolate and
almond covering. For a fresh new look it can also be coloured
with paste food colours, brushed with dust food colours or
surface painted with edible paints.
We have one set of Cake Tos by Cake Dutchss, worth £59.95, to give away!
You can also use the brownie batter base to make your 170g (5¾oz) self-raising flour
15g (½oz) cocoa powder
own flavour combinations: simply replace the nuts, dried
1tsp mixed spice
fruits, mixed spice and zest with your choice of additions. 180g (6¼oz) golden caster sugar
1 orange, zest only
Pinch of salt
90ml (3fl oz) flavourless oil, e.g.
sunflower oil
230ml (8¼fl oz) unsweetened almond milk
100g (3½oz) pecans, roughly chopped
100g (3½oz) sultanas
100g (3½oz) SK Cornflour-Free Icing
Sugar
Small piping bag
Makes nine
B A KI N G T HE B ROW NI E S D EC ORATIN G TH E
BROWN IES
Preheat the oven to 180˚C (350˚F/gas Fold the pecans and sultanas
1 mark 4). Grease and line a 20.5cm (8”)
5 through the mixture until they are
Use a long, sharp knife to slice the
square baking tin. evenly distributed. Pour the mixture into the 1 brownie into nine even squares.
prepared tin, spreading it out evenly.
Break the chocolate into a heatproof
2 bowl. Place the bowl over a pan of Bake the brownies on the middle 2 Sift the icing sugar into a bowl and add
Gisi Prekau
Heather Sherman
set in 1930s New York. The story centres on Peggy
Sawyer, a Broadway hopeful fresh off the bus from
Pennsylvania. With a huge chorus line and a glitzy
set, the show provided plenty of inspiration for a
spectacular cake design.
Elisabete Caseiro
Lisa Elliott
Pamela McCaffrey
Calli Hopper
Enrique Rojas
Marc Suarez
Lucia Simeone
Katie Mills, UK
E DI B L ES C OV ERIN G TH E C A K E
SK Sugarpaste: 1.4kg (3lb 1½oz)
D RU M
Bridal White
SK Professional Paste Food Colour:
Bluegrass
1 Colour the Bridal White sugarpaste pale
aqua using a little Bluegrass paste food
Square cakes, 5cm (2") deep: colour. Knead a little white vegetable fat into
2 x 15cm (6") the sugarpaste until soft and pliable. Wrap
two thirds of the paste well in cling film and
825g (1lb 13oz) ganache
set it aside. Roll out the remaining pale aqua
SK Ready-Tempered Isomalt: 250g sugarpaste to a 3mm (1/8”) thickness on a
(8¾oz) Colourless
non-stick board.
SK Designer Metallic Lustre Dust Food
Colour: Copper
SK Essentials Confectioners' Glaze
2 Brush the cake drum with a little cooled,
boiled water and lay the sheet of
SK Essentials Confectioners' Glaze sugarpaste over the top. Smooth the surface
Cleaner of the paste with a cake smoother and trim
SK Essentials Edible Glue away any excess around the edges. Set the
drum aside to firm for 24–48 hours.
SK Professional Instant-Mix Royal Icing:
250g (8¾oz) White
E QUI P M EN T C OV ERIN G TH E C A K E
by Marianne Stewart
cake to firm at a cool room temperature
overnight, or until the surface of the ganache
3 Knead the leftover sugarpaste until it is
a uniform colour then add more dots of
is dry. Bluegrass paste food colour, kneading them
through roughly then rolling the paste out
1 Roll out the remaining aqua-coloured 2 Pour 150g (5¼oz) of isomalt into a
heatproof jug and heat it in 15-second
sugarpaste to a 2–3mm (1/16–1/8”) increments in the microwave until it is melted
thickness and cut out approximately 25 and just starting to bubble. Use a cocktail
hexagons using the 5.5cm (2¼”) cutter. Place stick to add a little Bluegrass paste food
the shapes underneath food-grade plastic to colour to the isomalt. Heat the remaining
prevent them from drying out. 100g (3½oz) of isomalt in a separate jug and
add Copper lustre dust food colour.
B
2 Dot a small amount of Bluegrass paste
food colour over the surface of the
remaining aqua-coloured sugarpaste and
3 Heat the isomalt again until it is runny.
Allow the bubbles to settle then pour
knead it roughly to it into the sugarpaste moulds to a depth of
create streaks of 4mm (3/16”) (A). Allow the isomalt to set for 10
colour. Roll out minutes.
the marbled
sugarpaste
and repeat step
4 Once set, wear food-safe gloves to
carefully break away the sugarpaste.
1 to cut out 15 Knead together the sugarpaste, then re-roll
hexagons. and create more moulds for the remaining
isomalt tiles. Continue until you have the
desired number of isomalt tiles in a mixture of C
copper and aqua. Use a paring knife to clean
any remaining sugarpaste
from the edges of the tiles.
page 76 cakesandsugarcraft.com
PROJECT
D E F
G
A S S E MBLIN G TH E C AKE
5 Arrange approximately three quarters
of the tiles on a clean, dry baking tray.
Use a chef’s blowtorch to heat the surface of
the isomalt tiles until just the top surface is
1 Arrange 10 of the pale sugarpaste
tiles on a baking tray lined with baking
melted and it is still holding its shape well (B). parchment. Use a no. 10 paintbrush to paint
Gently and evenly press one of the Flexi-Ice the top and sides of each tile with copper-
mats into the top (C). Hold the mat in place coloured confectioners’ glaze (G). Allow the
for one minute then gently lift it away to reveal tiles to dry for 10 minutes.
the pattern (D). Repeat for the remaining tiles
on the tray, varying the mat design, then allow
them to cool.
2 Starting at the back of the cake, use a
little edible glue and a no. 6 paintbrush
H
to stick a row of three sugarpaste tiles to