The Busy Girl's Guide To Cake Decorating: The Fast, Simple Way to Impressive Cakes and Bakes
Transcript of The Busy Girl's Guide To Cake Decorating: The Fast, Simple Way to Impressive Cakes and Bakes
TheBusyGirl’sGuideto
CakeDecorating
RuthClemens
Contents
IntroductionGetReadyEquipmentandingredientstohelpyouprepare…
GetBakingCakeandicingrecipestomakeyourmouthwater…
GetDecoratingTechniquesandknow-howtobuildyourconfidence…
NowGetBusy!Twenty-fiveprojectstomotivateandinspireyou…
EveningWhip-Ups(tomakeinanhourorless)
Half-DayDelights(forwhenyou’vegotacoupleofhourstospare)
WeekendWonders(longerprojectstotakeyourtimeover)
Troubleshooting
Glossary
Templates
Suppliers
AbouttheAuthor
Acknowledgments
Copyright
IntroductionWelcometoTheBusyGirl’sGuidetoCakeDecorating!I’mguessingyouhavethisbookbecauseyoufancyyourhandataspotofcakedecorating,youdon’thavemuchtimeandarethetypical‘busygirl’.Well,you’reintherightplace.Thisbookisallaboutcakedecoratingwithoutthefuss,thepalaverandsometimesthetearstoo!Theprojectswithinthebookaresplitintothreesections.TheEveningWhip-
Ups(one-hourprojects)areperfectwhenyouhaveverylittletime,andareeasytothrowtogetheroneeveningafterwork.TheHalf-DayDelights(two-hourprojects)areforwhenyouhaveanafternoontospare.Finally,theWeekendWonders(three-tofour-hourprojects)areforwhenyou’vegotabitmoretimeavailableinyourschedule!Incake-decoratingterms,alloftheabovearetinyamountsoftime–large,
intricateprojectstakeprofessionalcakedecorator’sdays,ifnotweeks,ofwork.Webusygirlsdon’thavethetimeorthepatience(OKthen,that’sjustme)tocreatethosekindsofworksofartbutthisbookcontainsstunningprojectsthatcanbeachievedinnexttonotime.Icheat,Idothingsthequickwayformaximumimpact,I’llhave‘traditional’
cakedecoratorsupinarmswithmykamikazewaysbut,hey,itiswhatitisandIwasneveronetotoetheline.Iamthetypicalbusygirl(perhapsmorethebusythanthegirlthesedays)–Ihavethreeyoungboysneedingmyattention,wantingpuncturesfixed,thepaddlingpoolfillingupandfeedingeverytwominutes;abustlinghouseholdfilledwithfamily,friendsandpets;andnotforgettingtheother‘boy’inthehouse,myhusband.Sohereitis,TheBusyGirl’sGuidetoCakeDecorating–theperfectplacetostartyourforayintotheworldofcakes.Solet’sgetthisshowontheroad–cakedecorating–thebusygirls’way…Ruth
GETREADY
Equipmentandingredientstohelpyouprepare…
EquipmentCake-decoratingequipmentcanbeexpensiveandspecialist,howevertheprojectsinthisbookmakethemostofeverydayitemsthatyouwillfindinanykitchen,supplementedwithafewkeypieces.
EssentialItems
UsefulItems
MakeyourownsugardusterYouwillneedabrandnewall-purposecleaningcloth,anelasticbandandicing(confectioners’)sugar.Laytheclothopenonyourworksurfaceandplacetwoheapedtablespoonsofsugarinthecentre.Gathertheclotharoundthesugarandsecurewithanelasticband.Thishandylittledustercanbetappedonthesurfaceforaverylightdustingofsugarwhenmakingdecorationsandmodelling.
StorecupboardIngredientsWhenyouneedacakequickly,youwanttobeabletoopenthecupboardandhaveeverythingyouneedinstantlytohand.Thefollowingingredientsareeasytosourceandshouldbekeptinstockinyourcupboardsyear-round!
ButterItmakesverylittledifferencetotheendresultwhetheryouusesaltedorunsalted(sweet)butter.Itendtousesalted,asitisusuallythecheaperofthetwo.Allowthebuttertocometoroomtemperatureforacoupleofhoursbeforebaking.Ifyou’veforgottentodothisorjusthaven’thadtime,dicethebutterintosmallpiecesandplaceinthemicrowaveonalowpowerfor30seconds.
Caster(superfine)sugarTrynottousegranulated(table)sugarforbaking,asthecrystalsdonotdissolveasreadilyandyoucanendupwithagrainytexturetoyourcakesandcookies.Ifyouhavenocaster(superfine)sugar,placeyourgranulated(table)sugarinafoodprocessorandblitzlightlytoreducethesizeofthegrainsbeforeusing.
FloursMyrecipesrequirebothplain(all-purpose)andself-raising(self-rising)flours.Ifyouonlyhaveplain(all-purpose)flour,youcanaddateaspoonortwoofbakingpowder,buttheresultsmaybeabithit-and-miss.Aslongasyourflourisgoodqualityandfreshitshouldn’tneedsifting(goodnewsforbusygirls!).
EggsMyrecipesalwaysuselarge(USextralarge)free-rangeeggs,whicharemypreferredchoiceforbaking.Alwaysbreakeggscleanlyintoaseparatebowltoensurethatnoshellgetsintothemixture.
ensurethatnoshellgetsintothemixture.
Bicarbonateofsoda(bakingsoda)Thisisnotonlyaraising(leavening)agent,butalsoreactswiththenaturalacidityinarecipeandintensifiestheflavouranddarknessofthecocoa.
Cocoapowder(unsweetenedcocoa)Tryoutdifferenttypesofcocoauntilyoufindabrandyouarehappywith.Ideallyitneedstobeagooddarkcolourandflavoursome,otherwisechocolatecakesaretoopaleandpoorintaste.Itdoesn’tneedtobeexpensivetobeofgoodquality.
MilkSemi-skimmed(-skim)andwholemilkispreferableforbakinggivingamuchricherconsistencythanskimmed(skim)milk.
Maltvinegar(alegar)Thisisusedincombinationwithmilktoreplacebuttermilk,whichcanbedifficulttosource.
DriedfruitTrysoakingyourfruitinalittlealcoholorhotwaterovernighttoplumpitupandimproveitstendernessbeforeyoubakewithit.Ifyouhaveforgottentodo
andimproveitstendernessbeforeyoubakewithit.Ifyouhaveforgottentodothis,oriftimeisshort,addthefruittoapanwithalittlehotwaterandheatgentlyfortenminutesuntilthefruitisplumpandthewaterhasbeenabsorbed.
Groundmixedspice(applepiespice)Thisgivesfruitcakesawarm,spicyflavourandatrulyscrumptiousscent.
Icing(confectioners’orpowdered)sugarYouwillneedthistomakebuttercreamandroyalicing,andfordustingtheworksurfacetomakeitnon-stick.Sifttoremoveanylumpsbeforeuse.
Sugarpaste(rolledfondant)icingThisisthebasisforallthecakeandcookiedesignsinthisbook.Itispossibletomakeyourownbutitisacomplicatedprocessandfartootime-consumingforusbusygirls!Visitthebakingaisleofyourlocalsupermarkettopickupready-madesugarpaste.Whiteistheonlycolouryou’llneed,asthiscanbecolouredtoanyshadeyouwantathome(seeColouring).
GETBAKING
Cakeandicingrecipestomakeyourmouthwater...
PreparingTinsWhenbakingalargecaketodecorate,itisimportanttoprepareyourtins(pans).Liningthesidesandbaseoftinspreventsthecakefromsticking,andgood,completeedgesarerequiredforthebestdecoratedcake.Italsohelpsthecaketoretainmoisture.
Howtolineatin(pan)
1Drawaroundthebaseofyourtinontogreaseproof(wax)paper.2Cutoutthecircle,justinsidethelinesothatitwillsitneatlyinthe
baseofthetin.
3Takealongpieceofgreaseproofpaper,sufficienttositroundthecircumferenceofthetin.Itneedstobeapproximately5cm(2in)tallerthantheheightofthetin.4Foldup2.5cm(1in)fromthebasealongthelengthofthepaperand
unfold.5Snipintothemarkedstripat2cm(3⁄4in)intervalsallthewayalong.
6Greasethecaketinlightlywithalittlebutteroroil.7Fitthelonglengthofliningintothetinaroundtheoutsideedge.The
snippedsectionshouldsitflushonthebaseofthetin.8Addthecircularpieceofgreaseproofpapertothebaseofthetinand
fillwiththecakemixture.
TIP
Whenfillingtins(pans),trynottogetthemixtureupthesides.Thiswillquicklyburnintheovenduringbakingandthesmellwilltrickyouintothinkingyourcakeisburning!
RecipesBeforewecandecorateweneedtobakesomethingdelicious!Youcanuseyourownrecipeoruseoneofthesetogetstarted.
MadeiracakeThequantitiesgiveninthechartoppositewillcreateacakeapproximately4cm(11⁄2in)inheightoncelevelled.Foradeepercakethanthis,baketwo(oneatatime),levelandstacktogetherwhenfilling(seeLevellingandfillingaspongecake).Bakingthecakesseparatelymeansthatthebakingtimedoesn’tturnintohoursonendandthecruststaysniceandpale.Trustme,pilingdoublemixtureintoonetin(pan)won’tsaveyoutime!
Madeiracakequantities
Round 15cm(6in)
18cm(7in)
20cm(8in)
23cm(9in)
25cm(10in)
28cm(11in)
30.5cm(12in)
Square 13cm(5in)
15cm(6in)
18cm(7in)
20cm(8in)
23cm(9in)
25cm(10in)
28cm(11in)
Butter,softened
130g(41⁄2oz)
200g(7oz)
250g(83⁄4oz)
300g(101⁄2oz)
400g(14oz)
600g(1lb5oz)
700g(11⁄2lb)
Caster(superfine)
sugar
130g(41⁄2oz)
200g(7oz)
250g(83⁄4oz)
300g(101⁄2oz)
400g(14oz)
600g(1lb5oz)
700g(11⁄2lb)
Eggs 2 4 5 6 8 9 10
Plain(all-purpose)
flour
110g(33⁄4oz)
150g(51⁄4oz)
180g(61⁄2oz)
220g(73⁄4oz)
300g(101⁄2oz)
450g(1lb)
530g(1lb
23⁄4oz)
Self-raising(-rising)flour
30g(1oz)
50g(13⁄4oz)
60g(2oz)
75g(23⁄4oz)
95g(31⁄2oz)
150g(51⁄4oz)
175g(6oz)
Milk30ml
(2tbsp)
37.5ml(21⁄2tbsp)
45ml(3
tbsp)
52.5ml(31⁄2tbsp)
60ml(4tbsp)
90ml(6
tbsp)
105ml(7
tbsp)
Bakingtime 1hr 1hr
15min1hr
25min1hr
35min1hr
40min1hr
55min2hr
10min
Serves(cutinto5×2.5cm/2×1inslices)
12 17 23 29 35 42 50
TIP
Madeiracakecanbekeptinanairtightcontainer,ideallyinthefridge,foruptotwoweeks.Tofreeze,wrapwellinclingfilm(plasticwrap)andstoreinthefreezerforuptothreemonths.
wrap)andstoreinthefreezerforuptothreemonths.
Method1Preheattheovento140ºC(fan)/160ºC/325ºF/Gas3andlinethe
baseandsidesofthetin(pan)(seePreparingTins).2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.3Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful
offlouratanysignofthemixturecurdling,thenfoldintheremainderoftheflours.Addthemilkandstirthrough.4Pourthemixtureintothelinedtin(pan)andsmooththesurfacethen
bakeintheovenforthetimeindicatedinthechartabove.5Coolinthetin(pan)forfiveminutesbeforeremovingandallowingto
coolcompletelyonawirerack.
“Foldintheflourcarefullyuntiljustincorporatedandthebatterissmooth.Don’tbeatthelifeoutofitotherwiseitwillcreatelargeairbubblesinyourcake!”
ChocolateCakeThischocolatecakerecipeisbrilliantlymoistandlovely!Themilkandvinegarcombinationreplicatesbuttermilk,whichcanbehardtofind(life’stooshorttohuntforbuttermilk!).Thisrecipemakesafairlydeepcakesoyoushouldonlyneedoneforthecompletecake.Chocolatecakewillkeepwellwrappedinanairtightcontainer,ideallyinthefridge,foruptooneweek.Itcanbekeptfrozenforthreemonths.
Madeiracakequantities
Round 15cm(6in)
18cm(7in)
20cm(8in)
23cm(9in)
25cm(10in)
28cm(11in)
30.5cm(12in)
Square 13cm(5in)
15cm(6in)
18cm(7in)
20cm(8in)
23cm(9in)
25cm(10in)
28cm(11in)
Butter,softened
90g(3oz)
140g(5oz)
165g(53⁄4oz)
185g(61⁄2oz)
225g(8oz)
325g(111⁄2oz)
Caster(superfine)
sugar
165g 250g 300g 330g 410g 570g
sugar (53⁄4oz) (83⁄4oz) (101⁄2oz) (111⁄2oz) (141⁄2oz) (11⁄4lb)
Eggs 2 2 3 3 4 5 6
Self-raising(-rising)flour
40g(11⁄2oz)
50g(13⁄4oz)
60g(2oz)
70g(21⁄2oz)
90g(3oz)
125g(41⁄2oz)
Plain(all-purpose)flour
120g(41⁄4oz)
170g(6oz)
200g(7oz)
230g(8oz)
280g(93⁄4oz)
350g(121⁄4oz)
450g(1lb)
Bicarbonateofsoda
(bakingsoda)
2.5ml(1⁄2tsp)
3.75ml(3⁄4tsp)
5ml(1tsp)
6.25ml(11⁄4tsp)
7.5ml(11⁄2tsp)
11.25ml(21⁄4tsp)
Cocoapowder
(unsweetenedcocoa)
40g(11⁄2oz)
60g(2oz)
70g(21⁄2oz)
80g(23⁄4oz)
90g(3oz)
110g(33⁄4oz)
Milk 120ml(4floz)
200ml(7floz)
220ml(71⁄2floz)
250ml(81⁄2floz)
300ml(10floz)
440ml(15floz)
Maltvinegar(alegar)
15ml(1
tbsp)
15ml(1
tbsp)
30ml(2tbsp)
30ml(2tbsp)
45ml(3tbsp)
60ml(4tbsp)
75ml(5
tbsp)
Bakingtime 50min 1hr 1hr10min
1hr15min
1hr20min
1hr30min
1hr40min
Serves(cutinto5×
2.5cm/2×1inslices)
12 17 23 29 35 42 50
Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinethe
baseandsidesofthetin(pan)(seePreparingTins).2Combinethevinegarandmilkinajugandsettooneside.
2Combinethevinegarandmilkinajugandsettooneside.3Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.4Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful
offlouratanysignofthemixturecurdling.5Addtheremainingingredients–flour,cocoa,sodaandthe
milk/vinegarmixture–andbeatwelluntilsmooth.6Pourthemixtureintothelinedtin(pan)andsmooththesurfacethen
bakeintheovenforthetimeindicatedinthechartabove.7Coolinthetin(pan)forfiveminutesbeforeremovingandallowingto
coolcompletelyonawirerack.
TIP
Thebaseofyourbakedcakewillbecomethetopwhendecoratingit.Toavoidthecoolingrackindentingmarksasitcools,flipthecakeupsidedowntocool.
FruitCakeAdeliciousfruitcakemakesafirmstablebasefordecorating.Itcanbemade(anddecorated)wellinadvance,asitkeepsverywell.Fruitcakecanbestoredwellwrappedinacooldryplaceforsixmonthsorfrozenforthreeyears.
Fruitcakequantities
Round 15cm(6in)
18cm(7in)
20cm(8in)
23cm(9in)
25cm(10in)
28cm(11in)
30.5cm(12in)
Square 13cm(5in)
15cm(6in)
18cm(7in)
20cm(8in)
23cm(9in)
25cm(10in)
28cm(11in)
Butter,softened
90g(3oz)
140g(5oz)
165g(53⁄4oz)
185g(61⁄2oz)
225g(8oz)
325g(111⁄2oz)
Caster(superfine)
sugar
165g 250g 300g 330g 410g 570g
sugar (53⁄4oz) (83⁄4oz) (101⁄2oz) (111⁄2oz) (141⁄2oz) (11⁄4lb)
Eggs 2 2 3 3 4 5 6
Self-raising(-rising)flour
40g(11⁄2oz)
50g(13⁄4oz)
60g(2oz)
70g(21⁄2oz)
90g(3oz)
125g(41⁄2oz)
Plain(all-purpose)flour
120g(41⁄4oz)
170g(6oz)
200g(7oz)
230g(8oz)
280g(93⁄4oz)
350g(121⁄4oz)
450g(1lb)
Bicarbonateofsoda
(bakingsoda)
2.5ml(1⁄2tsp)
3.75ml(3⁄4tsp)
5ml(1tsp)
6.25ml(11⁄4tsp)
7.5ml(11⁄2tsp)
11.25ml(21⁄4tsp)
Cocoapowder
(unsweetenedcocoa)
40g(11⁄2oz)
60g(2oz)
70g(21⁄2oz)
80g(23⁄4oz)
90g(3oz)
110g(33⁄4oz)
Milk 120ml(4floz)
200ml(7floz)
220ml(71⁄2floz)
250ml(81⁄2floz)
300ml(10floz)
440ml(15floz)
Maltvinegar(alegar)
15ml(1
tbsp)
15ml(1
tbsp)
30ml(2tbsp)
30ml(2tbsp)
45ml(3tbsp)
60ml(4tbsp)
75ml(5
tbsp)
Bakingtime 50min 1hr 1hr10min
1hr15min
1hr20min
1hr30min
1hr40min
Serves(cutinto5×
2.5cm/2×1inslices)
12 17 23 29 35 42 50
TIP
Veryfewovensoperatetruetotemperature.Toreducetheriskoflargecakesburning,ortakingtwicethestatedbakingtime,a
largecakesburning,ortakingtwicethestatedbakingtime,aremovableoventhermometerisareallyusefulpieceofkit.
Method1Mixtogetherthedriedfruitandbrandy.Coverandallowtosoakfora
coupleofhoursorovernight.Whentimeisshort,warmthebrandygentlyfirstinasmallpan.Thisencouragesthedriedfruittoabsorbtheliquidmuchmorequickly.2Preheattheovento130ºC(fan)/140ºC/275ºF/Gas1andlinethe
baseandsidesofthetin(pan)(seePreparingTins).3Beattogetherthebutterandsugar,addtheeggsonebyoneadding
alittleflouratanysignofcurdling.Thenaddtheremainingflourandspicesandmixwell.4Inalargebowl,combinethesoakedfruitandthecakemixture.
Ensurethefruitisevenlydistributedbeforeplacingintoyourlinedtin(pan).Givethefilledtin(pan)acoupleofsharptapsonyourworksurfacetoknockoutanyairbubbles,whichwillleaveholesinyourcake.5Bakeintheovenforthetimeindicatedinthechartopposite.6Removefromtheovenandallowtocoolinthetin(pan).Once
completelycooled,removefromthetin(pan)andwraptightlyinclingfilm(plasticwrap)untilrequired.
VanillaCupcakesThesecupcakesarequicktowhipupandareextremelyversatilefordecorating.
Ingredients(for12cupcakes):200g(7oz)butter,softened200g(7oz)caster(superfine)sugar5ml(1tsp)vanillaextract4large(USextralarge)eggs200g(7oz)self-raising(-rising)flour15ml(1tbsp)milk
TIP
Aspring-loadedice-cream/cookiescoopmakesfillingcupcakecaseswonderfullyeasy.Itmeasurestheperfectlyevenamountofmixtureintoeverycaseandmakesforsuper-speedycasefilling!
Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea
cupcaketraywithcupcakecases.2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.3Addthevanillaextractthenbeatintheeggsonebyoneuntilfully
3Addthevanillaextractthenbeatintheeggsonebyoneuntilfullyincorporated.Addaspoonfulofflouratanysignofthemixturecurdling,thenfoldintheremainderoftheflours.Finallystirthemilkthroughthemixture.4Fillthecupcakecasestwo-thirdsfull.5Bakeintheovenfor18–20minutesuntiltheyarelightlygoldenand
springytothetouch.6Coolthecupcakesinthetrayforfiveminutesbeforeremovingand
allowingtocoolcompletelyonawirerack.
ChocolateCupcakesWhenyouneedachocolatefixonlyachocolatecupcakewilldo!Lovelymoistchocolatespongemakestheidealbaseforyourdecoratingproject.
Ingredients(for12cupcakes):70g(21⁄2oz)butter,softened125g(41⁄2oz)caster(superfine)sugar1large(USextralarge)egg
25g(3⁄4oz)self-raising(-rising)flour85g(3oz)plain(all-purpose)flour
2.5ml(1⁄2tsp)bicarbonateofsoda(bakingsoda)40g(11⁄2oz)cocoapowder(unsweetenedcocoa)80ml(51⁄2tbsp)milk
7.5ml(11⁄2tsp)maltvinegar(alegar)
Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea
cupcaketraywithcupcakecases.2Combinethevinegarandmilkinajugandsettooneside.3Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.4Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful
offlouratanysignofthemixturecurdling5Addtheremainderoftheflours,cocoa,sodaandthemilk/vinegarmixtureandbeatwell.6Fillthecupcakecasestwo-thirdsfull.7Bakeintheovenfor18–20minutesuntiltheyarespringytothe
touch.8Coolthecupcakesinthetrayforfiveminutesbeforeremovingand
allowingtocoolcompletelyonawirerack.
LemonCupcakesZingylemoncupcakesaremyfavourite.Whynottryabatch?I’msurethey’llbeafavouritewithyoutoo!
Ingredients(for12cupcakes):200g(7oz)butter,softened200g(7oz)caster(superfine)sugar4large(USextralarge)eggs175g(6oz)self-raising(-rising)flour5ml(1tsp)bakingpowderZestandjuiceof1lemon
Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea
cupcaketraywithcupcakecases.2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.
Addthelemonzestandbeatwell.3Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful
offlouratanysignofthemixturecurdling,thenfoldintheremainingflourandthebakingpowder.
andthebakingpowder.4Stirinthelemonjuiceandmixwell.5Fillthecupcakecasestwo-thirdsfull.6Bakeintheovenfor18–20minutesuntiltheyarelightlygoldenand
springytothetouch.7Coolthecupcakesinthetrayforfiveminutesbeforeremovingand
allowingtocoolcompletelyonawirerack.
BlackberrycupcakesFruitycupcakesarealwaysmoistanddelicious–anyseasonalfruitcanbesubstitutedfortheblackberriesifyouprefer.Thesearebesteatenwithintwodaysofbaking.
Ingredients(for12cupcakes):150g(51⁄4oz)butter,softened150g(51⁄4oz)caster(superfine)sugar3large(USextralarge)eggs
150g(51⁄4oz)self-raising(-rising)flour100g(31⁄2oz)blackberries
TIP
Cakesmadewithfreshfruitwillnotlastaslongasthosewithoutduetotheextramoisturethefruitprovides.
Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea
cupcaketraywithcupcakecases.2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.3Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful
offlouratanysignofthemixturecurdling,thenfoldintheremaining
offlouratanysignofthemixturecurdling,thenfoldintheremainingflour.4Gentlystirthroughtheblackberriestryingnottosmashthemintolittle
bits!5Fillthecupcakecasestwo-thirdsfull.6Bakeintheovenfor18–20minutesuntiltheyarelightlygoldenand
springytothetouch.7Coolthecupcakesinthetrayforfiveminutesbeforeremovingand
allowingtocoolcompletelyonawirerack.
VanillasugarcookiesThesecookiesaretheperfectbasefordecorating–theykeeptheirshapewellandhaveabeautifullysmoothtexture.
Ingredients(for24cookies,approx5cm/21⁄2in)225g(8oz)butter,softened225g(8oz)caster(superfine)sugar1large(USextralarge)egg5ml(1tsp)vanillabeanpaste(ortheseedsof1vanillapod,or5ml/1tspvanillaextract)
375g(131⁄4oz)plain(all-purpose)flour
“Ifyoudon’twanttouseallthedoughstraightaway,wrapwellinclingfilm(plasticwrap)andfreezeforuptothreemonths.Tosaveyoutime,whynotfreezeitreadyrolledoutbetweentwosheetsof
greaseproof(wax)paper?”
Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4.Greaseorline
abakingtray.2Creamtogetherthebutterandsugaruntillightandfluffy.3Addtheeggandvanillaandmixwell.Addtheflourandthoroughly
mixtoformadough.4Splitthedoughinhalf.Rollouteachhalfbetweentwosheetsof
greaseproof(wax)papertoapprox4mm(1⁄8in)thickandplaceinthefridgetochillfor30minutesoruntilfirm.5Cutoutthecookiesusingyourchosencutter.Placeonthegreased
orlinedbakingtray,chillagainforafurther15minutesoruntiltheyarecompletelyhardagain.Thechillingstopsthecookiesfromspreadingandwillhelpthemkeeptheirshapewhilebaking.6Keepre-rollingthescraps,cuttingandchillingagainbetweentwo
sheetsofgreaseproof(wax)paperuntilyouhaveusedupallthedough.7Bakeintheovenforapproximately10minutesuntilthecookiesare
goldenbrownontheedges.8Removefromtheovenandallowtocoolonthetray.Ifthecookies
havespreadoutofshape,re-cutthemwithyourcutteroraknifewhilestillwarm.
ButtercreamThisisacakedecorator’sstaple.Sweetandcreamy,itcanbeusedinallsortsofways–tofillandevenoutacake,pipedorspreadontocupcakes–andhelpstokeepcakesmoistanddelicious.
Ingredients(forenoughtopipeswirlson12cupcakesor24ifcoatingwithapaletteknife,ortofilla20cm/8incake)250g(83⁄4oz)butter,softened500g(1lb11⁄2oz)icing(confectioners’)sugar,sifted15–30ml(1–2tbsp)milktoreachasmoothsoftbuttercream(theconsistencyshouldbefirmenoughtostillholditsshapebutsoftenoughtospreadorpipeeasily)
“Buttercreamissoquickandeasy,youcanevenmakeitinamixer
orfoodprocessor–justmakesureyourbutterisniceandsoftandstartmixingveryslowly,otherwiseyou’llcoverthekitchen(andyourself)inacloudofsugar!”
Method1Beattogetherthesoftenedbutterandicing(confectioners’)sugar.2Addthemilkuntilthebuttercreamreachesthedesiredconsistency.3Forflavouredbuttercream,addessencessuchascoffee,lemonor
orangeinplaceofthemilk.
TIP
Buttercreamcanbekeptfrozenforthreemonthsifyou’renotusingitrightaway.Allowtodefrostinthefridgethedaybeforeneededandbeatwelljustpriortousing.
ChocolatefrostingThisisarichanddecadentfrosting,whichisidealforaluxuriouscake.
Ingredients(forenoughtopipeswirlson12cupcakesor24ifcoatingwithapaletteknife,ortofilla20cm/8incake)200ml(7floz)double(heavy)cream200g(7oz)dark(semisweet)chocolate250g(83⁄4oz)icing(confectioners’)
sugar,sifted
“Ifyou’reinahurrywhynotuseshop-boughtfrosting?Therearelotsofvariationsavailableandthenyou’rereadytogowithoutthefuss.”
Method1Chopthechocolateroughly.2Heatthecreaminapanuntiljustbelowboiling.Removefromthe
heat.3Addthechocolateandallowtostandfortwominutes.4Stirtoasmoothglossyganache.5Allowtocoolfullytoroomtemperature.Theganacheneedstobe
fullysetbeforeaddingthesugar.6Beatinthesiftedicing(confectioners’)sugaruntilsmooth.
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Chocolatewithahighpercentagecocoasolidscontentgivesthebestflavour,butmakesureit’sacook’schocolateotherwisetheganachemaysplit.
RoyalicingRoyalicingisglossy,shinyandsetshard,sothatyourpipeddotsandlinesstayexactlyastheyshould.Consistencyisthekeytoworkingwithroyalicing.Youcanmakeitfirmerbyaddingmoreicing(confectioners’)sugarandlooserbyaddingalittleextrawater,atinydropatatime.Thedesiredconsistencyshouldbethatwhenyouapplypressuretothepiping(pastry)bagtheicingwillflowgentlyfromthenozzle(tip).Youshouldn’tstruggletosqueezethebag–ifyouare,theicingistoofirm.Alwayssifttheicing(confectioners’)sugartoremoveanylumps.
Ingredients500g(1lb11⁄2oz)icing(confectioners’)sugar,sifted15ml(1tbsp)powderedeggwhite(suchasMeri-White)
60–80ml(4–51⁄2tbsp)waterEdiblegelpastecolour
“Royalicingboxmixesarealsoagoodcupboardstaple,allowingyoutomixupasmuchoraslittleasyouneed.”
Method1Mixtogetheralltheingredientstothedesiredconsistency,adding
morewaterifneeded.2Beatalittlegelpastecolourintothewhiteroyalicing.Allowtostand
foracoupleofminutestoallowthecolourtodevelopthenbeatagainbeforeusing.3Onceyouhavemadeit,stoptheroyalicingfromdryingoutby
placingaclean,dampteatoweloverthebowl.
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Usingfreshlymaderoyalicingispreferable,butitwillkeepinanairtightcontaineratroomtemperatureforacoupleofdays.Makesureyoubeatitwellbeforeuse.
GETDECORATING
Techniquesandknow-howtobuildyourconfidence...
TechniquesOnceyouhavemasteredthebasictechniquesyou’llbeallsettogo–practicemakesperfectsodokeeptryingifyoufindsomethingdifficultatfirst.
PipingDifferenttypesofworkwithroyalicingrequireslightlydifferentconsistencies.Forpipinglines,royalicingshouldbeonthestifferside,butnotsostiffthatithurtsyourhandwhensqueezingthebag.Fordotsandsnailtrailsyouwillneedaslightlywetterconsistencybutitshouldstillholditsshapewhenpiped.Adjusttheconsistencybyaddingmorewateroricing(confectioners’)sugar.
Itisworthspendingthetimegettingtherightconsistency,asitwillmakeyourworkmucheasier.Timespentnowequalstimesavedlater!
Preparingandfillingapiping(pastry)bag1Snip1.5cm(1⁄2in)fromtheendofapiping(pastry)baganddropin
thepipingnozzle(tip)youareusing.Pullthenozzle(tip)downintotheendofthebagsothatitsitstightly.
2Tofill,inserttheendofthebagintoaglassorajugandfoldtheendofthebagovertheoutside.It’snowsupereasytofillwithroyalicing.
3Oncefilled,removefromtheglassorjug.Squeezetheicingdowntowardsthenozzle(tip)andtwistthebagbehindittostopitfromleakingout.Takecarenottooverfillthebagotherwiseyou’llendupinastickymess!
mess!
4Holdthebaginyourdominanthand,layingitacrossyourpalmbetweenyourthumbandforefinger.Gripthebagwithyourhandandapplypressurefromthetopdowntowardsthenozzle(tip).Supportthetipofthebaglightlywiththeforefingerofyouroppositehand.Youarenowreadytopipe!
Pipinglines
1Topipealineofroyalicing,firstmakesuretherearenoairbubblesinyourpiping(pastry)bag–bysqueezingtheicingdownwardsinthebagtowardsthenozzle(tip)–asthesewillbreakthelineandruinyourhardwork.
2Positionyournozzle(tip)justaboveyourpipingstartingpoint.Applyanevenpressuretothebag.Astheicingstartstoflow,allowitto‘attach’tothestartingpointonyourcake.Continuallyapplyingpressure,liftthebagupverticallyawayfromthecakesothatyouareholdingalineoficing2–3cm(3⁄4–11⁄4in)long.3Keepingthepressureapplied,movehorizontallyinthedirectionof
theline,maintaintheverticalpositionand‘lay’downtheicingexactlywhereyouwishittogo.Naturallyyouwillwanttokeepthelinedownclosetothecakebutthehigherpositiongivesyoucontrolofthepipingandnottheotherwayround!Tofinish,dropthelinebackdowntothecakegentlytouchingthenozzle(tip)downtosecuretheendofthelinetothecake.
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Youcanusethistechniquetoformswirlsinapipedlinebyloweringthelengthoflinedownwithoutmovinghorizontally–thelinewillfallontothecakeinanaturalcircularswirl.
ontothecakeinanaturalcircularswirl.
Pipingasnailtrail
1Topipeasnailtrail,fitthepiping(pastry)bagwithyourrequirednozzle(tip)andfillthebagasdescribedonthepreviouspage.2Holdthenozzle(tip)ata45-degreeangletothecakeinyourstarting
position.Keepingthepositionstill,squeezethebaguntiltheroyalicingformsthesizeofbulbyouarelookingfor.Releasethepressure,stoppingthesqueezeandthenpullthebagawayinthedirectionofthesnailtrail.Thiswillformthetailofthebulb.3Positionthenozzle(tip)5mm(3⁄16in)fromthefirsttailedbulband
repeattheprocess.Squeezethebaguntilthebulbjoinstheprevioustail,releasethepressuretostoppipingandpullthepipingbagawaytocreatethenexttail.Repeatallthewayaroundthecake.
Pipingashellborder
1Topipeashellborder,fitthepiping(pastry)bagwithano.8orno.43starnozzle(tip)andfillthebagasdescribedonthepreviouspage.2Holdthetipofthebagata45-degreeangletothecakeinyour
startingposition.Keepingthepositionstill,squeezethebaguntiltheroyalicingformsthesizeofshellyouarelookingfor.Releasethepressure,stoppingthesqueezeandthenpullthebagawayinthedirectionoftheborder.3Positionthenozzle(tip)5mm(3⁄16in)fromthefirstshellshapeand
repeattheprocess.Squeezethebaguntiltheshelljoinsthepreviousoneandthenpullawayinthedirectionyouaremoving.Repeatallthewayaroundthecake.
Pipingswirls
1Topipebuttercreamswirlsontothetopsofcupcakes,firstprepareabatchofbuttercream(seeButtercream).2Fitalargepiping(pastry)bagwithalargeopenstarnozzle(tip)
(Wilton1M)andfillthebagasdescribedonthepreviouspage.Squeezethebuttercreamdownthebagtowardsthenozzle(tip).3Holdthebagasyouwouldasmallerroyalicingpiping(pastry)bagin
yourleadinghand.Positionthetiphoveringjustabovethecupcakeattheoutsideedgeofthecake.4Applyanevenpressuretothebagandstarttopipethebuttercream,
movinginacircularmotionaroundtheoutsideedgeofthecupcakeasthebuttercreamflows.Movearoundthecupcakeinonecontinuousmotionindecreasingcirclesuntilyoureachthecentre.5Keepingthenozzle(tip)inthecentre,releasethepressuretostop
thebuttercreamflowandtheliftthebagupwardsandaway.
Makingamini-cakeMiniaturetins(pans)canbeboughttobakeevenlysizedmini-cakes,howevertheyareexpensive.Amucheasierwayofcreatingmini-cakesistobakeasheetcakeandcutandstacksmallercircles.
1UsingtheMadeiraorchocolatecakerecipes,mixupabatchofthe20cm(8in)roundcakemix(seeRecipes).Insteadofbakingthecakeinaroundtin(pan),bakeitinadeeprectangular,roasting-typetin(pan).Greaseitwellandlinethebasewithgreaseproof(wax)paper(seePreparingTins).2Bakeinapreheatedovenat160ºC(fan)/180ºC/350ºF/Gas4for
approximately35minutesuntilcookedandslightlyspringytothetouch.3Allowtocoolslightlyinthetin(pan)beforeinvertingthecakeontoa
wireracktocoolcompletely.4Oncecooled,chillthecakeinthefridgeandthencutout6cm(2.5in)
4Oncecooled,chillthecakeinthefridgeandthencutout6cm(2.5in)circlesusingastraight-edgedroundcutter.Usetwoorthreecutoutstocreateeachcake,levellingandfillingasyouwouldalargecake.
“Chillingthecakebeforecuttingitmeansthatyouwillgetagoodstraightcutfortheedgesofthemini-cake.Thecakewon’tcrumblelikeitdoeswhenitisatroomtemperature.”
LevellingandfillingaspongecakeMadeiraandchocolatecakesneedtobefullycooledbeforeattemptingtosplitthem,otherwiseyouwillendupwithapileofcrumbs!Infact,chillingyourcakewillhelpwhenlevellingitandcuttingitintolayers.
1Takethetin(pan)usedtobakethecakeinanddropinastackofsmallcakeboardsorasmallbowltoliftthecaketothecorrectheight.Carefullydropthecakebackin.Adjusttheheightthecakesitsatupordownasnecessary.Keepingthebladeofaserratedknifelevelwiththetopedgeofthetin(pan),sliceoffthetopofthecakesothatitisperfectlylevel.
2Removethecakefromthetin(pan)andadjusttheheightoftheboardsinsidesothatthecakecanbesplitinthemiddle.Placethecakebackinthetin(pan)andsplitthroughthemiddle.Scoringaroundtheedgeofthecakewillhelpgiveyouanevencut.3Flipthecakeoutofthetintakingcaretokeepitinonepiece.The
bottomshouldnowbeonthetop.Inserttwococktailsticks(toothpicks)alignedvertically,oneineachcakelayer.
4Placethecakeontoaplateorboard.Removethetoplayerandfillwithbuttercream(seeButtercream)andjamasdesired.Replacethetoplayerusingthecocktailstick(toothpick)markerstoalign.5Usingapaletteknife,coatthetopofthecakewithbuttercream.Then
coataroundtheedgeofthecake,workingthebuttercreamaroundthesidesfromthetopdowntothebase.Usingthebladeofthepaletteknife,scrapetheexcessbuttercreamfromthecaketogiveasmoothfinish.6Removethecocktailsticks(toothpicks)andfinallyfinishthisarea.
Smooththebuttercreamjoinatthetopedge.Checkwithyoureyethatthecakeislevel.Chillhardinthefridgebeforecoveringwithsugarpaste(rolledfondant)(seeCoveringacakewithsugarpaste).
CoveringafruitcakewithmarzipanFruitcakesbenefitfromalayerofmarzipantohelpsealintheirmoistnessandflavourandtoactasabarriertostopthefruitstainingthesugarpaste(rolledfondant).Italsoprovidesalevelsurfaceforthesugarpaste.
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Marzipanlayersappreciate24–48hourstodryoutslightly,whichwillprovideafirmersurfacetosupportthesugarpastelayer.
1Coverthecakeinathinlayerofapricotjamormarmaladeusingapastrybrush.Zapitinthemicrowavefor30secondstosoftenifitneedsit.Thiswillbethe‘glue’toholdonthemarzipanlayer.
2Tocovera20cm(8in)cake,500g(1lb11⁄2oz)ofmarzipanisenough.Ifyoulovethetasteofmarzipanyoucanmakethislayerthickerbutyouwillneedmoretodoso.Lightlydustyourworksurfacewithalittleicing(confectioners’)sugar.Kneadthemarzipangentlytowarmandsoftenit,makingiteasiertoworkwith.3Takehalfofthemarzipanandshapeintoaroughsausageshape.
Keepingyoursurfacelightlydustedwithicing(confectioners’)sugarrolloutthesausageintoalongstrip,4mm(1⁄8in)thick,toreacharoundthecircumferenceofthecake.Measurethecakewithstringtohelpdeterminethelengthandwidthitneedstobe.4Positionthecollararoundtheoutsideofthecake,ensuringthatthe
marzipansitsneatlyatthebase.Trimneatlywherethetwoedgesmeetusingasharpknife.Ifthecollarprotrudesabovethecake,trimitlevelwithapairofscissors.
5Gathertogetherthetrimmingsandtheremaininghalfofmarzipanandrolloutto4mm(1⁄8in)thickonyourworksurface.Usingthetin(pan)youbakedthecakeinasatemplate,cutoutacircleforthetopofthecake.6Placethecircleonthetopofthecake,gentlysealingtogetherthe
edgeswhereitmeetsthemarzipancollar.Useyourhandstosmooththeseamsofthemarzipan.Smooththetopandthesides,workingoutanymajorlumpsandbumps.Repeatwithanicingsmoother.“It’sfrustratingtofindyourmarzipanorsugarpastehasstucktoyour
worksurface.Checkitfrequentlyanddustwithalittlemoreicing(confectioners’)sugarifnecessary.”
CoveringacakewithsugarpasteSugarpaste(rolledfondant)finishesacakewithasmoothpolishedsurfaceandprovidestheverybestcanvastoworkonwhencreatingbeautifulcakedesigns.
1Ifcoveringaspongecake,thecakeneedstobechilledhardtosetthebuttercream.Onremovingfromthefridge,shaveoffanylumpsandbumpsusingasharpknife.Setthecakeonaplateorsparecakeboard.Ifcoveringafruitcake,lightlyspraythemarzipancoveringwithamistofwaterifthecakeistobeservedrightaway.Ifthecakeistobekeptforanylengthoftimeitisbesttouseaclearalcoholsuchasvodka.2Rolloutthesugarpasteonyourworksurfacelightlydustedwithicing
(confectioners’)sugar,tryingtokeepitinacircularshapeandataneventhicknessof5mm(3⁄16in).Measurethesizeofyourcakewithapieceof
stringandusetocomparetoyoursugarpaste.Trimoffanyexcess–ifonesideisfartoolongtheweightoftheoverhangwillpullandcrackasitislaidontothecake.3Oncethesugarpasteisrolledouttothecorrectsize,useanicing
smoothertopolishitontheworksurface.Thenliftthesugarpasteusingyourrollingpinandlayitcentrallyontothecake.
4Usingyourhands,concentrateontheverytopofthecake.Movinginacircularmotion,begintopolishandsmooththesugarpaste.Cupyourhandsandpolishagainaroundtheverytopedge.Nowturnyourattentiontothesides,gentlyworkingyourwaydownthecaketowardsthebase.Liftthesugarpasteoutfromthebottom,asifsmoothingoutaskirt,toencouragethesugarpastetothecoverthecakeflat,liftingoutanycreases.
5Oncethesugarpasteissmoothedallthewaydownthesides,useanicingsmoothertopolishthesurface.Atthebaseofthecake,pressdownthesmoothertostarttoformamarkwherethesugarpastecanbetrimmed.6Usingasharpknife,cutcleanlyaroundthebaseofthecaketocut
awaytheexcesssugarpasteandremove.
7Useyourhandsandthesmoothertofinishoffthecutedge.Settoonesideandallowtodrybeforedecorating.
Coveringamini-cake
1Tocoveramini-cake,rolloutasquareofsugarpaste(rolledfondant)asyouwouldforalargercake,howeveritwillonlyneedtobeapproximately16cm(61⁄4in)round.Usetocoverthemini-cakeasdescribedforalargercake(seeCoveringacakewithsugarpaste).2Becauseoftheirsizeitisofteneasiertopolishtheicingusingtwo
smoothers,oneineachhandoneithersideofthemini-cake.
Quantitiesofsugarpaste(rolledfondant)neededtocoveracake
Size Round Square
15cm(6in) 600g(1lb5oz) 650g(11⁄2lb)
18cm(7in) 800g(13⁄4lb) 900g(2lb)
20cm(8in) 1kg(21⁄4lb) 1.2kg(21⁄2lb)
23cm(9in) 1.2kg(21⁄2lb) 1.4kg(3lb)
25cm(10in) 1.4kg(3lb) 1.75kg(33⁄4lb)
28cm(11in) 1.75kg(33⁄4lb) 1.9kg(4lb3oz)
30.5cm(12in) 2.2kg(43⁄4lb) 2.25kg(5lb)
CoveringaboardwithsugarpasteCoveringacakeboardinsugarpaste(rolledfondant)beforemountingyourcakemakesthewholeprojectlookmuchmoreprofessional.Alwayscoverboardsifyouhavethetime,theycanbedecoratedtomatchyourcaketoo!
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Waterspraysareusefulpiecesofkitthatcanbepickedupinlittletravelsetsandaresmallandeasytostore.
1Rolloutthesugarpastetoadepthof3mm(1⁄8in),measuringthesizeneededusingstring.Whilestillflatontheworksurface,polishusinganicingsmoother.2Lightlymistthecakeboardwithawaterspray.3Liftthesugarpasteusingyourrollingpinandlaydownoverthe
board.Polishagainwiththeicingsmoother.4Trimtheexcesssugarpastefromtheboardusingasharpknifeinthe
samewayyouwouldtrimexcesspastryfromapie.Smooththecutedgewiththepalmofyourhand.Embossifdesired(seeEmbossing).Settoonesideandallowtodrybeforedecorating.
“Tocovermini-cakeboards,makelifeeasierbymatchingthesizeofthecakecardtothatofaroundcutter.Cutoutthecircleandadheretothecard–heypresto!”
Trimmingaboardwithribbon1Runalengthofdouble-sidedtapearoundtheedgeoftheboard.
2Fixtheribbonintoplaceandsecureatthebackwithapearl-headedpin.
ColouringTocoloursugarpaste(rolledfondant)androyalicingitisbesttouseediblegelpastecolours.Thesecoloursareextremelyconcentrated.RecommendedbrandsincludeWilton,SugarflairandSquiresKitchen(seeSuppliers).Powdercoloursareusedfordustingandcanalsobemixedwithalittleclearalcohol(vodkaorgin)toformapaint,whichcanbeappliedwithabrush.Liquidcolours,availableinsupermarkets,arefarlessconcentratedincolourandquicklychangetheconsistencyofsugarpasteorroyalicingandsoarebestavoided.Bewarewhenneedingstrengthinroyalicingforlineandlacework–gelpaste
colourscontainglycerine,whichcanweakentheicing,soconsiderusingapowderinthisinstance.Alittlegumtragacanth(oftenknownas‘gumtrag’)canbebeatenintoroyalicingtostrengthenit.Usethechart,right,tomixspecificcolours.
Colourmixing
Colour Combination(inparts)
Red-orange 1red+3orange
Babypink 1⁄2pink
Duskypink 1pink+1⁄2brown
Brightpink 3pink
Pinkyred 1red+1pink
Fuchsia 1purple+2pink
Softyellow 1yellow+1⁄2orange
Yelloworange 2yellow+2orange
Flesh 1⁄2pink+1⁄2yellow
Salmon 1pink+1orange
Salmon 1pink+1orange
Lime 2green+4yellow
Sage 2green+1brown
Leaf 4green+1brown+1⁄2blue
Teal 1green+1blue
Babyblue 1blue
Brightblue 3blue
Darkblue 5blue+4purple
Violet 1blue+1purple
Mauve 1⁄2purple+1⁄2pink
Lilac 1purple
Deeppurple 3purple
ThecolourwheelManyvariedshadesofsugarpastecanbeachievedusingjustthethreeprimarycoloursatthecentreofthewheel,red,yellowandblue.Mixingequalamountsofeachgelpastecolourwillcreatethecolourswithinthemiddlering.Tocreatetheshadesintheouterring,addanadditionalamountofoneoftheprimarycolourse.g.mixingalittlebluewithalotofyellowwillcreatealimegreencolour.
Howtocoloursugarpaste(rolledfondant)1Kneadwhitesugarpastetillsoftandpliableonaworksurfacelightly
dustedwithicing(confectioners’)sugar.2Formintoasausageshapeandflatten.Usingacocktailstick
(toothpick),addthegelpastecolourtothecentreoftheflattenedsugarpaste.
3Pinchtogethertheedgesofthesugarpastetosealthegelinside.Rollthesausagebetweenyourhandstobegintospreadthegelfromthe
Rollthesausagebetweenyourhandstobegintospreadthegelfromthemiddleoutthroughthesausage.Keepfoldingthesausagetoburythecolourintothemiddleagain.Repeatuntilthecolourisspreadevenlythroughthesugarpaste.
4Wrapinclingfilm(plasticwrap)andallowthecolourtodevelop.Colourintensifiesoveraperiodoftenminutesorso.Unwrapandkneadgently,checkingthatthecolouriseven.Yourcolouredsugarpasteisnowreadytobeused.
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Alternativelyyoucanwearlatexglovesandkneadthecolourthroughthesugarpaste,butbecarefulnottostainyourworksurface.
StackingatieredcakeTosupportthetoptierofastackedcakeandtostopitsinkingintothelowerlayerandruiningallyourdecoratingwork,youwillneedtodowelthecake.Todothisyouwillneedfourcakedowels.Thesecomeinavarietyofformsbutbyfarthebest(andquickest)areplasticdowels.
“Remembertotellwhoeverthecakeisforthatthebottomtiercontainsplasticdowelssothattheycanberemovedbeforeserving!”
1Takethebottomtierofyourcake,readycoveredandmountedonitsboard.Insertfourdowels,equallyspacedverticallydownthroughthesugarpaste(rolledfondant)totheboard.Thepositionofthedowelsneedstostaywithintheareaofthesmallertierabovesothattheywillnotbeseen.
2Markthedowelswithapenlevelwiththesurfaceofthesugarpaste.
3Removeeachdowelandlaysidebyside.Withtheendsofthedowelsaligned,tapethemtogetherusingapieceofmaskingtape.Youwillseethatthemarksarenotalllevel,youneedtoworktothehighestmark.Thisensuresthatthetierwillsitlevelandnotwonky.Remarkallthedowelstothesamelevel.
4Un-tapethedowels.Takeasharpknifeandscoreonthemarkedposition.
5Holdingeachdowelinturnfirmlybetweenyourtwohands,‘snap’thedowelstothecorrectlength.Thesnappingmethodispreferabletousingahacksaworpairofsnipsasitcreatesaclean,levelbreakinthedowel.
6Re-inserteachofthesnappeddowelsintothecake.
7Spreadalittleroyalicingorbuttercreaminthecentreofthecakebetweenthedowels.
8Thenexttiermustbemountedontoacakecardorboardandbereadycovered.Placethenexttierontopofthefirst.Youcanrepeatthismethodtocreatethree,fourorevenfivetieredcakes(thoughaswe’rebusygirls,twotierswillsuffice!).
TIP
Ifthereisaslightgapbetweenthetwotiers,thiscaneasilybecoveredbycleverpositioningofaribbonorbyaddingdecorations.
coveredbycleverpositioningofaribbonorbyaddingdecorations.
MakingawiredcaketopperTocreatethewiredfountainsthatadornmanybeautifulcakesyouwillneedaposypick.Thesearepointedplasticholdersthatcomeinavarietyofsizesandaresafetousewithcakes.Neverpushwiresdirectlyintocake,astheywillcorrodeandcontaminatethecake.1Takelengthsofflorists’wireandcreatethefountainyourequire.
Securethewiresattheirbaseusingafurtherpieceofwirewoundaroundthem.
2Insertthewiresintotheposypick.Iftheydon’tsitintheresecurely,takeasmallballofsugarpaste(rolledfondant)andinsertintotheposypickfollowedbythewires.Thisshouldholditsteady.
3Constructingthefountaincanbetricky–toholditstill,tryinsertingitintoanappleorpotatowiththebasecutlevelsothatitsitssteadilyonyourworksurface.4Whenit’sreadytobeputintothecake,pushtheposypickdown
verticallyintothecentreofyourcake.
EmbossingEmbossingsugarpaste(rolledfondant)involvespressingtexturedobjectsintothesurfacetoleaveanimprint.Itisasimpleyeteffectivewayoftexturingpaste,creatingintricatedesigns.Thetechniqueneedstobedoneonfreshsugarpaste,notdried.1Makesureyourchosenobjectiseitherbrandneworspotlesslyclean
andabsolutelydrybeforeuse.2Lightlydustyourchosenobjectwithalittleicing(confectioners’)
sugar–usingadusterisideal(seeEquipment).3Presstheobjectgentlyontofreshlyrolled-outsugarpasteandthenlift
away.Youshouldbeleftwithaperfectlyembosseddesign.
4Dusttheembossedpatternwithediblelustredusttohighlightthedesignifdesired.
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Practiseembossingonapieceofexcesssugarpastefirsttogeta
Practiseembossingonapieceofexcesssugarpastefirsttogetafeelforthecorrectamountofpressurerequired.
MakingarolledroseThesesimpleandeffectiveflowersareveryquickandprettyforimpromptudecorations.
1Takeaballofsugarpaste(rolledfondant)approximately7cm(23⁄4in)indiameterandshapebyhandintoaroughsausageshape.2Rolltheshapeoutthinlyonyourworksurfacedustedlightlywith
icing(confectioners’)sugartostopitsticking.Onceitisinalongrectangle,folditinhalfwidthways.Lightlypressthetwoedgestogetherleavingthetopfoldslightlypuffy.
3Stillontheworksurface,starttorolltheflowerupfromoneend.Oncetherollisstarted,liftitupandholditwithyourhandsasyoucontinuetorolluptheflower.
4Pinchofftheexcesssugarpastefromthebaseoftheflowerandsetitaside.
NowGetBusy!
Twenty-fiveprojectstomotivateandinspireyou...
EVENINGWHIP-UPS
(tomakeinanhourorless)
ButterflyKisses
Buildinga3DdesignThesepastelbutterflycookiesarestunningandeasytomaketoo–whynotwhipupabatchforsomeonespecial?
Getittogether…12butterflycookiesSugarpaste:romanticcoloursofyourchoicee.g.peach,palepeachandpinkCutters:butterflycookieandsmallbutterfly
EdiblegoldlustredustBasicequipment(seeEquipment)1Rolloutyourchosencoloursofsugarpastetoa3mm(1⁄8in)thickness.Usingthebutterflycookiecutter,cutout12butterfliesindifferentshades.
2Brushthetopofeachcookiewithalittlewaterandattachthesugarpastebutterflyinplace,pressingdownlightlytosecure.3Usingthebackofaknife,marktheveinsonthebutterfly’swings.4Rolloutacomplementarycolourofsugarpastetoa3mm(1⁄8in)
thicknessandcutout12smallerbutterflies.5Marktheveinswiththebackofaknifeandplaceontopofthelarger
5Marktheveinswiththebackofaknifeandplaceontopofthelargerbutterfly,securingwithadabofwater.6Rolloutasmallballfortheheadandatubeforthebodyandposition
ontopofeachsmallbutterfly.7Addalittlesprinkleofgoldlustredustforanextrahintofsparkle.
“Thisprojectisn’tasfiddlyasitmightsound–setupaproductionlinedoingeachstageofthecookiesinonegoandyou’llsoonhaveabeautifulbatchofButterflyKisses!”
Lavenderlines
Layeringcut-outflowersBlossomsinsubtlydifferentshadescreateastylishlayeredeffect,whichwouldworkequallywelloncupcakesasoncookies.
Getittogether…12roundcookiesSugarpaste:purpleandwhiteCutters:roundcookie,largeandsmallblossomsSilversugardragees,mediumandsmallBasicequipment(seeEquipment)1Takeaballofpurplesugarpasteandkneadintoaballofwhite
sugarpastethesamesizetocreateapalepurplecolour.2Rolloutthepalepurplesugarpastetoa3mm(1⁄8in)thickness.Using
theroundcookiecutter,cutout12circles.3Brushthetopofeachcookiewithalittlewaterandattachthe
sugarpastecirclesinplace,pressingthemdownlightlytosecure.
sugarpastecirclesinplace,pressingthemdownlightlytosecure.4Usingthebladeofapaletteknife,gentlymarklinesverticallyand
thenhorizontallyacrosseachcookie,spacingthelinesapproximately1cm(3⁄8in)apart.5Withapaintbrush,applyadotofwatertoeachpointwherethelines
intersectandaddasilverdrageetoeachdot.Presseachdrageedownlightlywithyourfingertiptohelpthemstayinplace.6Cutout12largeblossomsfromthepalepurplesugarpasteand12
fromthedarkerpurplesugarpaste.Placeonepaleblossomontopofadarkeronewiththepetalsslightlyoffset.Addasilverdrageetothecentreofeachflower.Make24smalldoubleblossomsinthesameway.7Secureonelargeandtwosmalldoubleblossomstoeachcookiewith
alittlewater.
Loveheartfountain
Makingawiredcake-topperAmini-cakeisbroughttolifewithadramaticyetsuper-easyfountainofwiredhearts.Seewhatribbonsyou’vegotinyourboxandadjustthecolourschemetomatch.
Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:white,purpleandhotpink
Cutters:10cm(4in)round,miniheartcuttersset(PME)ButtercreamorroyalicingPosypickSevengoldflorists’wiresRibbon:purple2cm(3⁄4in)thick,hotpink5mm(1⁄8in)thickPearl-headedpinsBasicequipment(seeEquipment)1Brushthecakecardwithalittlewater.Rolloutthewhitesugarpaste
toa3mm(1⁄8in)thickness.Cutouta10cm(4in)circleandplaceontothecakecardtocoverit.Neatenaroundtheedgeswithyourfingertipsandpolishthesurfacewithanicingsmoother(seeCoveringaboardwithsugarpaste).2Rolloutsomemorewhitesugarpaste,thistimetoa5mm(3⁄16in)
thickness.Coverthemini-cake,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,
securingwithadabofbuttercreamorroyalicing.Setasidetoletthesugarpastedry.4Trimthebottomofthecakewiththepurpleandpinkribbons,
securingatthebackofthecakewithpearl-headedpins.5Rolloutthehot-pinksugarpastetoa3mm(1⁄8in)thicknessandcut
out17ofthelargerhearts.Seteightasideandusetheremainingninearoundthecakepositioningthemapproximately1cm(3⁄8in)apart,3mm(1⁄8in)abovetheribbon,securinginplacewithadabofwater.6Rolloutthepurplesugarpasteasbeforeandcutoutnineminihearts
andfourlargehearts.Setthelargeheartsasideandattachtheminiheartsbetweenthehot-pinkheartsaroundthecakewithalittlewater.7Takesixgoldflorists’wiresandcuteachinhalf.Gatherthewires
togetherevenlyandwindtheseventhpieceofwirearoundthebaseof
thewirestosecurethemtogethertightly(seeMakingawiredcaketopper).
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Whenmakingcaketoppers,pushtheposypickintoapieceofpolystyreneorapotatotokeepitsteadyanduprightwhileyou’reworkingonit.
8Fitthewirebunchintoaposypickthencurvethewiresintopositionrunningthewirethroughyourfingertipsinthesamewayasyouwouldcurlaribbonoverscissors.9Gentlypushthelargepurpleandhot-pinkheartsontoeachwirein
turn,squeezingwithyourfingerstosecure.
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Thenumberofwiresyouuseforthefountainisuptoyou–tryusingmoreorfewer,youcouldeventryhavingsomeshorterlengthsandsomelongerones.
10Rollasmallballofpurpleandasmallballofhot-pinksugarpasteandflattenthemgentlywithyourhandtocreatetwofatcircles.Stackthecirclesinthecentreofthetopofthemini-cakeandpushtheposypickthroughthecentreanddownintothecake.
“Whentimeisshortandyouhaven’tbeenabletoletyourcakecarddryout,placethemini-cakeonachoppingboardtodecorateit,thenliftitcarefullyontothecoveredcardwhendone.Thiswillstopyoumakingmarksinthewetsugarpaste.”
Strawberryfields
CreatingstylizedfruitsThesecutecookiesputyourheartcutterstogooduse–theywouldbeperfectforasummerteapartyorjusttodelightthechildren.
Getittogether…12largeand12smallheartcookiesSugarpaste:red,whiteandgreenCutters:largeandsmallheartcookie,smallsquareGoldsugardrageesBasicequipment(seeEquipment)1Takeasmallballofredsugarpasteandkneadintothewhite
sugarpastetocreateapinkblushcolour.2Rollouttheredsugarpastetoa3mm(1⁄8in)thickness.Cutoutsix
largeheartsusingthelargeheartcookiecutterandsixsmallheartsusingthesmallheartcookiecutter.Repeatusingthepinkblushsugarpaste.3Brushthetopofeachcookiewithalittlewaterandattachthe
sugarpasteheartsinplace,pressingdownlightlytosecure.
4Rolloutthegreensugarpastetoa2mm(1⁄16in).Usingtheheartcuttersagain,cutout24strawberryhulls(12large,12small)usingthetoppartofthecuttersonly.5Trimdownthecutoutsandtakeoutthe‘V’shapesusingthecorner
ofasmallsquarecutter.Secureinplaceonthestrawberrieswithadabofwater.6Shape24stalksfromthegreensugarpasteandfixinplacewith
water.7Usingtheendofyourpaintbrush,makesmallindentationsforthe
seeds.Applyadotofwatertoeachindentationandfillwithagolddragee.Presseachdrageedownlightlywithyourfingertiptohelpthemstayinplace.
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Ruboverthetopofthesugarpasteheartswithanicingsmoothertoremoveanyfingermarksonceinplace.
Blueblooms
MakingruffleflowersTheseprettycupcakeshaveagreatwowfactorwithonlyatinybitofeffort.Thisdesignwouldalsoworkoncookies,andinanynumberofcolours.
Getittogether…Sixcupcakesbakedinturquoise-bluepapercasesButtercreamSugarpaste:blueandwhiteRoundcutters:samesizeascupcaketopsand2.5cm(1in)LargedaisyorblossomcutterBluesugarpearls
BluesugarpearlsBasicequipment(seeEquipment)1Trimthedomesfromthetopsofyourcupcakesandspreadathin
layerofbuttercreamonthetop.2Rolloutthebluesugarpastetoa3mm(1⁄8in)thickness.Usingaround
cutterthesamesizeasthetopofyourcupcakes,cutoutsixcirclesandattachinplaceonthetopsofthecupcakes.3Cutoutsix2.5cm(1in)circlesfromtherolled-outbluesugarpastefor
theruffleflowers.Foldeachcircleroughlyinhalfandtheninhalfagain,lettingtheedgesgathertogetherinruffles.Settooneside.4Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessandcutout
sixdaisiesorblossoms,dependingonthekindofcutteryouhave.5Placethecut-outdaisiesorblossomscentrallyontopofthecovered
cupcakes,securinginplacewithalittlewater.6Addablueruffleflowertothecentreofeachcake,againwithadab
ofwatertosecure.7Placeabluesugarpearlinthecentreofeachruffleflowerand
betweeneachofthewhitedaisyorblossompetals.
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Dustyourworksurfacelightlywithicing(confectioners’)sugartostopthesugarpastesticking.
Rosebudromance
RollingsimplerosesThisissuchaquickcaketoputtogether,nospecialistequipmentisneededbutithasmaximumimpact!Trydifferentshadesfordifferenteffects–redforloveorpurpleforpassion!
Getittogether…20cm(8in)roundcake,preparedforcovering25cm(10in)roundcakeboardSugarpaste:white,blueandgreen5cm(2in)widepaleblueribbonPearl-headedpinEdiblesparklelustredust(optional)Basicequipment(seeEquipment)1Levelandpreparethecakeforcovering(seeLevellingandfillinga
spongecake).Oncechilled,rolloutthewhitesugarpastetoa5mm(3⁄16in)
thicknessandusetocoverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).
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Ifyoudon’thaveanicingsmoother,useyourhandstosmoothandpolishtheicing.Asmallballofsugarpastewrappedtightlyinclingfilm(plasticwrap)canberubbedovertosmoothoutanyfinalbumps.
2Measuretheribbonandcuttosizerememberingtoleaveextraforthetail.Cuta‘V’intheribbonendandsecureusingapearl-headedpinwiththetailfacingthefront.3Forthefirstflower,takeaballofbluesugarpasteapproximately7cm
(23⁄4in)indiameterandshapebyhandintoaroughsausageshape.4Rolltheshapeoutthinlyonyourworksurfacedustedlightlywith
icing(confectioners’)sugartostopitsticking.Onceitisinalongrectangle,folditinhalfwidthways.Lightlypressthetwoedgestogetherleavingthetopfoldslightlypuffy.5Stillontheworksurface,starttorolltheflowerupfromoneend.
Oncetherollisstarted,liftitupandholditwithyourhandsasyoucontinuetorolluptheflower(seeMakingarolledrose).Pinchofftheexcesssugarpastefromthebaseoftheflowerandsetitaside.6Repeattheprocessmakingsevenflowersintotalingraduatingsizes.
Securetheflowersinplaceontopofthecakeusingadabofwater.
7Fortheleaves,rollsmallballsofgreensugarpasteandflattenwithyourfinger.Pinchtheendsofeachflattenedballtocreatethepointsoftheleaf.Markacentralveindowntheleafwiththebackofaknife.Youwillneed14leavesintotal,againingraduatingsizes.8Placeasugarpasteleafbetweeneachoftheflowersonbothsides,
securingwithadabofwater.Ifdesired,dustthecakewithsparklelustredustforbitofextrashimmer!
“Don’tworryifyoudon’thaveacakeboard–decoratethecakeontoaprettyplateinstead.Youdon’tneedspecialbrusheseither–aclean,drymake-uppowderbrushistheidealtoolforaddinglustredust.”
Buttercupbites
InlayingafloralpatternThesecutecupcakesfeatureasugarpastecoveringthatoverhangstheedgeofthecupcakecasetocreateaprettyandnoveleffect.
Getittogether…SixcupcakesbakedinsilverfoillinersSugarpaste:white,brightyellowandgoldenyellowCutters:mediumandsmallblossom,8cm(3in)flutedcircleButtercreamBasicequipment(seeEquipment)1Rolloutthebrightyellowandgoldenyellowsugarpastetoa2mm
(1⁄16in)thicknessandcutoutavarietyofblossomsineachcolour.
“Ensurethatyourbasesheetofsugarpasteisthickenoughtobeginwith.Therollingrequiredtoinlaythecolouredblossomsmeansitwill
with.Therollingrequiredtoinlaythecolouredblossomsmeansitwillendupmuchthinnerthanyoustartedwith.”
2Rolloutthewhitesugarpastetoa5mm(3⁄16in)thicknesstoformalargerectangle.Takethecut-outblossomsandrandomlyplaceontothewhitesugarpastetocreateasheetoffloral-patternedpaste.3Rollgentlyoverthesheetwithyourrollingpintothinthepasteto
3mm(1⁄8in)andtoinlayandsealtheyellowblossomsintothewhitesugarpaste.4Coatthetopsofthecupcakeswithalayerofbuttercream.5Cutoutsixflutedcirclesfromthepatternedsugarpasteandplaceon
topofeachcupcakewiththeedgeofthecircleevenlyoverhangingthecupcakecase.
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Anyvarietyofcolourcombinationsandshapescanbeusedtoformasheetofsugarpastetoworkwithforlotsofdifferentprojects–trystars,swirlsandbutterflies.
Bijouxbirthday
ModellingaminiaturecakeAminibirthdaycakesittingonabeautifullydecoratedmini-cakelookseversocute…whocouldresistthis?Breakdowntheindividualmodelledpartsandit’sadoddletoo!
Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering15cm(6in)roundcakecardSugarpaste:limegreen,white,lightbrownandredButtercream
ButtercreamColouredsugarsprinkles:starsandsmallballsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto
coverthecakecard(seeCoveringaboardwithsugarpaste).2Rolloutthelimegreensugarpastetoa5mm(3⁄16in)thicknessand
usetocoverthemini-cake(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,
securingwithadabofbuttercream.Setasidetoletthesugarpastedry.4Rolltwoballsoflightbrownsugarpastearound3cm(11⁄8in)in
diameter.Flatteneachballintoadisc.Spendtimeshapingeachsothattheyareroughlythesameshapeandthickness.5Flattenaballofredsugarpasteintoathindisctocreatethejam
filling.Indenttheedgesofthe‘jam’circleslightlyusingtheendofapaintbrush.6Repeatfortheicingontopofthecakeusingwhitesugarpaste,
makingthediscslightlysmallerthanthetopofthecake.Stackthepiecestogethertoformthecake.Moistentheicingoftheminiaturecakewithatinybitofwaterandsprinklelightlywiththeballsprinkles.8Tocreatethecandle,rollatinysausageoflimegreensugarpaste
andflatteneachendslightly.Takeayellowstarfromthesprinkles,insertonepointofthestarintotheendofthecandleandpositioninplaceontopoftheminiaturecake,securingwithadabofwater.9Decoratethesidesofthecakeusingwhitestarsprinkles,applyinga
dabofwatertothebackofeachstarbeforepressinglightlyintoplace.Rollalongsausageoflimegreensugarpasteandwraparoundthebaseofthecake,trimmingneatlyattheback.
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Ifyou’restrugglingtogetthecandletokeepitsshape,formitaround
Ifyou’restrugglingtogetthecandletokeepitsshape,formitaroundapieceofdriedspaghetti,butdomakesureyouwarnwhoeverwillbeeatingit!
Swirlingstars
CreatingadeckleedgeAflutedcutterisusedinthisdesigntogiveatexturededgetotheswirls.Starsareagreatmotifthatcanbeusedinamyriadofcoloursforanynumberofdifferentoccasions.
Getittogether…SixcupcakesbakedinpurplepapercasesButtercreamSugarpaste:whiteandmid-purpleCutters:round(samesizeascupcaketops),largeandsmallstars,graduatedflutedroundcutters
Ediblesilverglitter
Basicequipment(seeEquipment)1Trimthedomesfromthetopsofyourcupcakesifnecessaryand
spreadathinlayerofbuttercreamonthetop.2Rolloutthewhitesugarpastetoa3mm(1⁄8in)thickness.Usinga
roundcutterthesamesizeasthetopofyourcakes,cutoutsixcirclesandattachinplaceonthetopsofthecupcakes.3Rolloutthepurplesugarpastetoa3mm(1⁄8in)thickness.Usinga
flutedcutter,cutoutsixcirclesslightlysmallerthanthesizeofthecupcaketops.4Takethenextsmallestflutedcutterfromthesetandcutoutthe
centresofthepurplecircles.Discardthecentres.Cuteachcircleandopenoutthethinflutedpieces.5Brushthebackofeachpiecewithalittlewaterandplaceinthe
shapeofaswirlontopofeachcupcake.6Cutoutsixlargewhitestarsand12smallpurplestarsandbrushthe
backswithalittlewater.Positionthelargestartowardstheleft-handsideofthecupcake.Placeonesmallpurplestarontopofthelargerwhitestarandoneinthecentreoftheswirl.
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Letthelargestarsdryoutslightlybeforeaddingthemtothecupcakessothatyoucanpositionthemoverlappingtheedgeofeachcupcakewithoutthemdrooping.
7Sprinklewithalittleedibleglitter–becausethey’reworthit!
Chocolatestarburst
CreatingstarburstflowersUsingchocolatesugarpasteforthismini-caketakesoutthelaborioustaskofcolouringsugarpasteadeepbrown–alltheworkisdoneforyou!
Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:chocolateandturquoiseButtercreamRoundcutters:2cm(3⁄4in),3cm(1in),4cm(11⁄2in)and10cm(4in)Basicequipment(seeEquipment)1Rolloutthechocolatesugarpastetoa3mm(1⁄8in)thickness.Cutout
a10cm(4in)circleandusetocoverthecakecard(seeCoveringaboard
withsugarpaste).2Rolloutsomemorechocolatesugarpastetoa5mm(3⁄16in)thickness.
Coverthemini-cake,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,
securingwithadabofbuttercream.Setasidetoletthesugarpastedry.4Gatherthetrimmingsofthechocolatesugarpasteandrollouttoa
3mm(1⁄8in)thickness.Cutoutfour4cm(11⁄2in)circlesandfour2cm(3⁄4in)circles.Usingthecorrespondingsizedcutter,cuttheedgesfromthecircle,creatingfourpetalsfromeach.Repeatwiththeturquoisesugarpastecreatingfour3cm(1in)circlesanddividingeachintofourpetals.5Begintoformthethreestarburstflowersonthecakeusingthe
largestchocolatepetalsfirst.Eachflowerhasfivepetals.Secureeachinplacewithalittlewaterappliedtothebackofthepetal.Builduptheflowerusingtheturquoisepetalsthenthesmallchocolatepetals.6Rollasmallballofturquoisesugarpasteforthecentresoftheflowers
andsecureinplacewithadabofwater.7Finishthecakebyrollingathinsausageofturquoisesugarpaste
betweenanicingsmootherandyourworksurfacetogetagoodlengthandanevenwidth.Placethesausagearoundthebaseofthecakeandtrimneatlyattheback.
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Whenworkingwithdark-colouredsugarpastesuchaschocolate,avoidgettingicing(confectioners’)sugaronthesurfaceasitcanmarkthesugarpasteandbedifficulttogetoff.
Marblebow
CreatingamarbledeffectThegorgeousripplingcoloursinthisclassiccakedesignlookhardtoachievebutitcouldna’tbesimpler–justmixthemupandroll!
Getittogether…20cm(8in)roundcake,preparedforcovering25cm(10in)roundcakeboardButtercreamSugarpaste:purple,pinkandpalebluePizzacutterSerratedsteakknife12mm(1⁄2in)widepurpleribbonPearl-headedpinsBasicequipment(seeEquipment)
1Levelandpreparethecakeforcovering(seeLevellingandfillingaspongecake).Oncechilled,setthecakecentrallyontothecakeboard,securingwithadabofbuttercream.2Rolleachofthesugarpastecoloursintolong,thicksausages.
Positiontherollssidebysideandsqueezetogethergently.Foldthelongsausageinhalfandtheninhalfagain.Rolloutthisballofstripedsugarpastetoa5mm(3⁄16in)thicknessandusetocoverthecake.Themarbledeffectiscreatedasyourolloutthepaste.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).3Gatherthetrimmingstogetherandkneaduntilasmoothevencolour
isachieved.Formathicksausageandrolloutintoalong,thinstrip4mm(1⁄8in)thick.Usingapizzacutter,cutthestripintofour4cm(11⁄2in)widestrips,each20cm(8in)long.
TIP
Don’tbetemptedtoapplytheribbonstripsintwopiecesinsteadoffour.Longlengthsofsugarpasteripandcrackveryeasilyandyou’llbebacktosquareone–shortpiecesarethewaytogo!
4Usingaserratedsteakknife,gentlyimprintthestitchingpatternoneachedgeofthestrips,approximately5mm(3⁄16in)awayfromtheedges.5Applyalittlewatertothecakeandsecureeachstripinplace.Trim
anyexcessoffthestripsinthecentre.6Tocreatethebow,cutanotherstripofsugarpaste,thistime24cm
(91⁄2in)longand8cm(3in)wide,andmarkwithstitchinglinesasbefore.Turnthestripoversotherightsideisfacingtheworksurface.Foldineachendtothemiddleandpinchthebowinthecentregently.
7Forthecentreofthebow,takea2.5cm(1in)strip,markwithstitchinglinesandwraptheendsunderneaththebackofthebow.Positionthebowinplaceinthecentreofthecake.
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Youcanbuyspecialmodellingtoolsetsthatincludeastitch-markingwheel,butaserratedknifeworksjustaswellandcanbefoundineverykitchen.
8Trimthebaseofthecakeandtheedgeoftheboardwithpurpleribbon,securingatthebackwithpearl-headedpins.
“Marblingsugarpasteworkswithallsortsofcoordinatingcoloursandisagreatwayofusingupexcesspiecesleftoverfromotherprojects.Itmeansyoucangetagreatcakewiththeminimumoffuss!”
Polka-dotcandles
IncorporatingcandleholdersintoadesignOftenwhendecoratingcakesweforgettoleavespaceinthedesignforcandles.Nothere–thiscakeisdesignedwiththebirthdaycandlesinmind!
Getittogether…20cm(8in)roundcake,preparedforcovering30cm(12in)roundcakeboardEight10cm(4in)celebrationcandlesButtercreamSugarpaste:pinkandwhiteRoundcutters:straight-edged2.5cm(1in),fluted3.5cm(11⁄2in)12mm(1⁄2in)widepalepinkribbonPearl-headedpinsBasicequipment(seeEquipment)
1Levelandpreparethecakeforcovering(seeLevellingandfillingaspongecake).Oncechilled,setthecakecentrallyontothecakeboard,securingwithadabofbuttercream.2Rolloutthepalepinksugarpastetoa5mm(3⁄16in)thicknessanduse
tocoverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).3Rolloutthewhitesugarpastetoa3mm(1⁄8in)thickness.Usingthe
straight-edgedcutter,cutout20circles.Usingtheflutedcutter,cutouteightflutedcircles.Cutoutthecentresoftheflutedcirclesusingthestraight-edgedcutterandsetthesetooneside.
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Leavingthecut-outcirclesinpositiononyourworksurfaceforacoupleofminuteswillallowthemtohardenslightlysothatwhenyouliftthemintopositiontheyshouldn’tpulloutofshape.
4Attachthestraight-edgedwhitecirclestothecakewithalittlewaterinapolkadotpatternacrossthetopandaroundthesidesofthecake.5Rolleight4cm(11⁄2in)ballsofpalepinksugarpasteandflatten
slightly.Takeonecandleatatimeandpressthebaseintotheflattenedballtocreatethecandleholder.6Droponeoftheflutedcirclesdownoverthecandlesothatitsitson
thepinksugarpasteholder.7Positioneachofthecandlesandtheirholdersontothecakeboard,
spacedevenlyaroundthecake.Alittledabofwateronthebaseofeachholderwillsecureitinplace.
“Awaterbrushwillsaveyoutimewhenapplyingdabsofwater,theycanbepickedupfairlycheaplyinmostartsandcraftstores.”
8Roll16pinkand16white1.5cm(1⁄2in)diameterballsinthepalmsofyourhands.Positionthepinkandwhiteballsalternatelybetweeneachcandleholderusingadabofwateronthebasetosecurethem.
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Tomakeliftingsmallpieceseasier,useapaletteknifetopickthemupratherthanyourfingers.
9Trimtheedgeoftheboardwithpalepinkribbon,securingattheback
9Trimtheedgeoftheboardwithpalepinkribbon,securingatthebackwithapearl-headedpin.
HALF-DAYDELIGHTS
(forwhenyou’vegotacoupleofhourstospare)
RegalRoses
PipingroyalicingrosesThethoughtofentirelypipingthedecorationontoacakemaywellsendyouintoapanic–fearnot,thesestylizedpipedswirlrosesaresupereasy.
Getittogether…20cm(8in)squarecake,preparedforcovering30cm(12in)squarecakeboardSugarpaste:purpleRoyalicing:darkpurpleandleafgreenPiping(pastry)bagsandno.2,no.8andleaf(no.2B)nozzles(tips)12mm(1⁄2in)widepurpleribbonPearl-headedpins
Basicequipment(seeEquipment)1Rolloutthepurplesugarpastetoa3mm(1⁄8in)thicknessanduseto
coverthecakeboard(seeCoveringaboardwithsugarpaste).Lightlysprayingtheboardwithamistfromawaterspraywillhelpthesugarpastetostick.2Rolloutmoreofthepurplesugarpastetoa5mm(3⁄16in)thickness
andcoverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Setboththeboardandthecaketoonesidetoallowthesugarpastetobegintodry.3Splitabatchofroyalicingintotwo.Colouroneportiondarkpurple
andtheotherleafgreenusingediblegelpastecolours(seeColouring).4Positionthecakeinthecentreofthecoveredboard,securingwitha
dabofroyalicing.5Usingapiping(pastry)bagfittedwithano.8nozzle(tip),pipea
purpleroyalicingshellborderaroundthebaseofthecake(seePipingashellborder).
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Practisepipingonasheetofgreaseproof(wax)paperbeforepipingontothecake.Thiswillgiveyouagoodfeelfortheactionandpressureneededtocreatetheswirls.
6Markpositioningpinpricksonthetopofthecake–thesewillguideyouwhenpipingeachroseorcluster.Usingapiping(pastry)bagfittedwithano.2nozzle(tip),pipeswirlsofpurpleroyalicingontoeachmarkedpositiontocreatetheroses.Fortheclustersofflowers,trytopipethemsothattheyjusttoucheachother.Ifyourpipedswirlshaveapeakedenddabthemdownwithadamppaintbrush.
“Ifyouareusingdisposablebags,thequickestthingtodoistocuttheno.8nozzle(tip)fromthebaganddropthewholelotintoanewbagfittedwiththeno.2nozzle(tip).”
7Oncethetophasbeenpiped,beginpipingoneachsideofthecake.Pipingverticallywillneedaslightlydifferenttechniquesotapeapieceofgreaseproof(wax)papertothesideofaboxforaquickpracticerun!Addswirlrosesaroundthecakeboard.8Takethegreenroyalicingandplaceinapiping(pastry)bagfitted
withaleafnozzle(tip)(no.2B).Beginpipingtheleafrightnexttothepurpleswirl.Keepthenozzle(tip)inthesamepositionwhileapplyingpressuretothebag,oncethebaseoftheleafisthecorrectsizereleasethepressurecompletelyandthenpullaway.Thiswillcreatethepointedtipoftheleaf.Pipealeafnexttoeachswirlfloweracrossthecakeandboard.
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Ifyoudon’thavealeafnozzle(tip)justcutasmallinverted‘V’fromtheendofadisposablepiping(pastry)bag.Thiswillgiveyouthesameeffect.
9Finishbytrimmingtheboardwithpurpleribbon,securingatthebackwithapearl-headedpin.
RomanticRuffles
Creatinglarge-scaleruffleSBringabitoffrillyfrou-froutoyourday!Girlyandbeautifullydecadent,thismini-cakewillbeadoredbyeveryone.
Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:whiteandpalepinkCutters:10cm(4in)and5cm(2in)roundEmptyeggboxRoyalicing
RoyalicingPiping(pastry)bagandno.2nozzle(tube)Silversugardragees–heartsandballsBasicequipment(seeEquipment)1Brushthecakecardwithalittlewater.Rolloutthewhitesugarpaste
toa3mm(1⁄8in)thickness.Cutouta10cm(4in)circleandplaceontothecakecardtocoverit.Neatenaroundtheedgeswithyourfingertipsandpolishthesurfacewithanicingsmoother(seeCoveringaboardwithsugarpaste).2Rolloutsomemorewhitesugarpaste,thistimetoa5mm(3⁄16in)
thickness.Coverthemini-cake,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,
securingwithadabofroyalicing.Setasidetoletthesugarpastedry.4Rolloutthepalepinksugarpastetoa3mm(1⁄8in)thicknessandcut
outeight5cm(2in)circles.Withthefirstcirclecreatearuffle,foldingthecircleroughlyinhalfandtheninhalfagain,lettingtheedgesgathertogetherinruffles.
5Pinchthebaseslightlytoformapoint.Placeintherecessofan
5Pinchthebaseslightlytoformapoint.Placeintherecessofanemptyeggboxtohelptheruffleholditsshape.Repeatwiththeremainingcircles.Allowtodryoutforanhoursothattheyareeasiertohandlewithoutbreaking.
6Meanwhile,usingtheroyalicing,pipeasnailtrail(seePipingasnailtrail)aroundthebaseofthecake,securingittotheboard.Atthebaseofthecakemakefourpinpricksequallyspacedapart,eachone-quarterofthewayaroundthecircumferenceofthecake.
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Ifthejoinbetweenthecakeandtheboardisabituntidy,useabiggernozzle(tip)(suchasano.43)topipethesnailtrail,asthiswillhelpdisguiseit.
7Pipeadotofroyalicingateachmarkandsecureasilverheartdrageeinplace.Withfurtherdotsofroyalicing,securethreesilverballdrageesaboveeachheart.
8Markthreepinpricksequallyspacedapartbetweeneachsilverheartdragee.Again,withdotsofroyalicingapplythreesilverballdrageesverticallyateachpinprick.9Onceyourruffleshavefirmedup,pipealayerofroyalicingontopof
themini-cake.Beginstickingsixpinkrufflesinplacearoundtheedgeandthenfinallyaddtwointhecentre.
ButtonedUp
EmbossingsugarbuttonsThebeautifulpatternsonthebuttonembellishmentsonthesecupcakesarecreatedbyembossingthepaste.Thepeachypetalscreatetheperfectfoil.
Getittogether…SixcupcakesbakedinorangeginghampapercasesButtercreamSugarpaste:orange,whiteandredRoundcutters:2.5cm(1in)and4cm(11⁄2in)EdiblegoldlustredustVarietyofobjectsforembossinge.g.texturemat,laceorbuttonsPencil
Basicequipment(seeEquipment)
1Beginbymakingthebuttonsforthecentresoftheflowers.Rollouttheredsugarpastetoa3mm(1⁄8in)thicknessandembossthesurfaceusingapieceoflace,thefaceofaprettybuttonoratexturemat(seeEmbossing).Makesuretheimprintisdeepenough.Cutoutsix2.5cm(1in)circles.
2Indentthecentreofeachcirclewiththeflatendofapencil.Usingthe
2Indentthecentreofeachcirclewiththeflatendofapencil.Usingtheendofapaintbrush,punchtwoholesthroughthesugarpastetocreatethecentreofeachbutton.Setthebuttonstoonesidetofirmup.3Oncethebuttonshaveset,dusteachonewithalittlegoldlustredust
usingasoftbrush.4Rollthewhiteandorangesugarpastesintolong,thicksausages.
Positiontherollssidebysideandsqueezetogethergently.Foldthelongsausageinhalfandtheninhalfagain.Rolloutthisballofstripedsugarpastetoa3mm(1⁄8in)thickness.Themarblingeffectiscreatedasyourolloutthepaste.5Usingthe4cm(11⁄2in)cutter,cutout24circles.Takeeachoneand
pinchtogetheracrossthecircle,approximatelyone-thirdofthewayinfromtheedge,tocreateapetal.Repeatwiththeremainingcirclesuntilyouhavecreatedall24petals.
6Covereachcupcakewithalayerofbuttercream.Positionfourpetalsonthetopofeachcupcake.Applyadabofwatertothebackofabuttonandpositioncentrallyontothepetals.
IceLollies
MakingcookiesonsticksConjureupchildhoodmemoriesordelighttoday’skidswiththesefantasticfacsimileicelollies,whichwon’tmeltevenonthehottestofdays!
Getittogether…Cookiedough(seeVanillasugarcookies),rolledoutandchilledSixwoodenlollipopsticksSugarpaste:pink,white,brown,red,orangeandyellowColouredsugarsprinklesPizzacutterBasicequipment(seeEquipment)
1Cutalongstripofcookiedoughapproximately7cm(23⁄4in)wideusingapizzacutter.Cutintosixindividualrectangularcookies,each4.5cm(13⁄4in)wide.Usingasharpknife,roundthecornersofthetopedge.Shapesixfurthercookiesintorectanglesandthenwithasharpknifecutoffthesidestocreatethetriangularlollyshapes.
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Ifthecookiesspreadtoomuchintheoven,takeasharpknifeandre-trimwhiletheyarestillwarm.
2Transferthecookiesontoabakingtraylinedwithgreaseproof(wax)paper.Oncethecookieshavesoftenedslightly,takethewoodenlollipopsticksandcuteachinhalf.Insertonehalfintothebaseofeachcookie,takingcarenottosplitthedough.3Placethebakingtrayinthefridgeandchillfor15minutesuntilfirm.
Bakeaspertherecipeinstructions(seeVanillasugarcookies)andallowtocool.4Rolloutthepink,whiteandbrownsugarpasteintolongsausages
andlayontheworksurfaceinthecorrectcolourordersidebyside.Squeezetogethergentlytojoin.Rolloutlengthwaystoformasheetofstripedsugarpasteapproximately3mm(1⁄8in)thick.
5Forthe‘FAB’lollies,cutoutsixrectanglesofthestripedsugarpastetofiteachoftherectangularcookiesandsecureusingalittlewater.Trimtheroundedcorners.6Placethecolouredsugarsprinklesintoasmallbowl,paintthebrown
sugarpastesectionlightlywithwateranddipintothesprinklestocoat.7Forthe‘Rocket’lollies,repeatthesausagemethodforthered,
orangeandyellowsugarpasteandcutoutshapestocoverthetopofthetriangularcookies,againsecuringinplacewithalittlewater.8Usingawoodenlollipopstick,markanindentoneithersidetocreate
thefinsoftherocket.
“Ifthesecookiesarearealhitwiththekids,makeupadoublebatchandfreezethedoughreadyrolledandcutintoshapetosavetimenexttimeyoumakethem.”
SpringhasSprung
CombiningpipingwithcutoutsThisprojectremindsmeverymuchofscrapbooking–cutoutplentyoftheelementsandthenplayaroundasifcreatingacollage.
Getittogether…25cm(10in)roundcake,preparedforcovering32cm(13in)roundcakeboardSugarpaste:white,darkpinkandpalepinkCutters:smallbutterfly,smallandextra-smallblossomEmptyeggboxRoyalicing:pinkandwhite
Royalicing:pinkandwhitePiping(pastry)bagsandno.2andno.0(orno.1)nozzles(tips)Pinkandpearlsugardragees,mediumandtinyEdiblepinklustredustRibbon:palepink70mm(23⁄4in)wide,palepink12mm(1⁄2in)widePearl-headedpinsBasicequipment(seeseeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto
coverthecakeboard(seeCoveringaboardwithsugarpaste).Lightlysprayingtheboardwithamistfromawaterspraywillhelpthesugarpastetostick.2Rolloutmoreofthewhitesugarpastetoa5mm(3⁄16in)thicknessand
coverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Setboththeboardandthecaketoonesidetoallowthesugarpastetobegintodry.3Rolloutalittlemorewhitesugarpastetoa3mm(1⁄8in)thicknessand
cutoutsixsmallbutterflies.Placethebutterfliesintotherecessesofanemptyeggboxtocurlthewingsslightlyandallowtodry.Dustingtheeggboxwithalittleicing(confectioners’)sugarwillpreventthemfromsticking.
4Thinlyrolloutalittlepaleanddarkpinksugarpaste.Stampoutagoodamountofsmallandextra-smallblossomshapesinbothcolours.Ifusingaplungercutter,stampouttheblossomandwithitstillinthecutter,positionthebackoftheblossomonyourfingertipdustedlightlywithicing(confectioners’)sugar.Pressdowntheplungertoshapetheblossomagainstyourfingerthensetdownonyourworksurface.
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Usingtheplungertoshapetheblossomonyourfingerratherthandoingitontheworksurfacecreatesamuchnicershapeofblossom.
“Anyexcessblossomsnotusedforthisprojectcanbekeptinasmalljaroncetheyhavedriedoutandusedonotherprojectsatalaterdate.”
5Usingapieceofgreaseproof(wax)paper,tracethetemplateforthepipedswirlsoutline(seeTemplates).Placethetemplategentlyontothetopofthecoveredcakeandsoftlytracetheoutlinewiththeendofapaintbrushtoindentthepatternontotheicing.Youcanthenusethisasaguidewhenpiping.
6Fillapiping(pastry)bagfittedwithano.2nozzle(tip)withpinkroyalicing.Pipeasmallsectionoftheswirlsatatime.Ifthepipinghaslittlepeaks,dabthemdownusingadamppaintbrush.Whenpiping,workfromonesideofthecaketotheother,takingcarenottosmudgeitwithyourhandasyoucontinue.Pipepinkdotstotheendoftheswirlsasshownonthetemplate.
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Anywobblysectionsorbreaksinyourpipingcanbecoveredusingablossomorabutterfly.
7Takethewhiteroyalicingandfillapiping(pastry)bagfittedwithano.0orno.1nozzle(tip).Pipefivesmalldotsoficingontoeachofthefourpositionsmarkedonthetemplateandplacetwopink,onepearlandtwotinypearldrageesontothedotsasshowninthephoto.
“Usedisposablepipingbagstosavetime,andtosaveonthewashinguptoo!”
8Applyadotoficingateachofthethreepinkpipedintersectionsandsecureasmallblossominplace.Pipeadottocreatethecentreofeachblossom.
9Continuetodecoratethecakewiththeblossoms,securingeachandcreatingthecentreswithwhiteroyalicing.Positiontheminavarietyofclustersusingsingleblossoms,pairsandthrees.
10Dustthecentresofthebutterflieswithalittlepinklustredust.Secureeachbutterflyontothecakeusingadabofwhiteroyalicing.Pipeapinksnailtrail(seePipingasnailtrail)downthecentreofeachbutterflytocreatethebody.
11Positionthecakecentrallyontothecakeboardsecuringwithalittleroyalicing.Trimthecakeusingthewidepinkribbon,securingatthebackofthecakewithtwopearl-headedpins.Theribbonshouldsitflushwiththecakeboard.12Trimtheedgeoftheboardwithnarrowpinkribbon,securingatthe
backwithapearl-headedpin.13Decoratethecakeboardusingtheremainingpinkblossomsand
butterflies.
BlossomingAllOver
Denselydecoratingamini-cakeAbeautifulmini-cakeburstingwithbeautifulcoloursissuretobringasmiletoanyone’sface.
Getittogether…6.5cm(21⁄2in)mini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:cream,mauve,yellow,pinkanddeeppinkCutters:10cm(4in)round,smallandmediumblossomsRoyalicingPiping(pastry)bagandno.3nozzle(tip)12mm(1⁄2in)widepalepurpleribbonPearl-headedpins
Pearl-headedpinsBasicequipment(seeEquipment)1Rolloutthecreamsugarpastetoa3mm(1⁄8in)thickness,cutouta
10cm(4in)circleandcoverthecakecard(seeCoveringaboardwithsugarpaste).2Coverthemini-cakewithmoreofthecreamsugarpaste,thistime
rolledouttoa5mm(3⁄16in)thickness.Trimoffanyexcessneatlyandpolishusinganicingsmoother(seeCoveringamini-cake).Setthecakeontothecoveredboardandsecurewithalittleroyalicing.3Trimthebaseofthecakewithpalepurpleribbon,securingatthe
backofthecakewithapearl-headedpin.4Rollouteachcolourofsugarpasteinturnandcutouttwolarge
blossomsandapproximately20smallblossomsfromeachcolour.
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Topickupandattacheachoftheblossoms,presstheendofapaintbrushlightlyintothecentre,thiswillalsocurvethepetalsoutwardsprettily.
5Usingtheendofapaintbrush,secureeachofthelargeblossomsaroundthecakewithadotofroyalicingandthenbegintofillinthegapsusingthesmallblossoms.Keepthecolourorderrandomandtakecarewiththespacingsoasnottoleaveanylargegaps.Thepetalsoftheblossomscanoverlaptheribbonatthebaseofthecake.Oncethesidesarefullyfilled,applytheblossomstothetopofthecake.
6Pipeadotofroyalicingintothecentreofeachblossomuntilalltheflowershavewhitecentres.
“Thisisagreatwayofusingupsmallballsofsugarpasteleftoverfromotherprojectsthatreallydon’tseembigenoughtodoanythingwith.Haveaplaywithyourleftoversandseewhatcolourschemeyoucancomeupwith!”
FloralFlourish
TexturingandlayeringflowersThisprojecttakesalittlemoreplanningandpatienceinformingtheflowersbutitisdefinitelyworthitforstunningresults.
Getittogether…SixcupcakesbakedinbrightpinkpapercasesButtercreamSugarpaste:whiteandpalepinkCutters:largeandsmallblossomcutter,round(samesizeascupcaketops)Royalicing:brightpinkPiping(pastry)bagandno.2nozzle(tip)Basicequipment(seeEquipment)
1Beginbystartingworkontheflowers.Rolloutthewhitesugarpastetoa2mm(1⁄16in)thickness.Stampout12largeand12smallblossoms.2Withasharpknife,cutintoeachpetaloftheblossoms,separating
themintofourorfivefrondseach.
3Usingadabofwater,securetheblossomstogetherinpairs,placingthemwiththepetalsslightlyoffset.
4Setthesixlargeandsixsmallblossomstoonesideandallowtofirm
4Setthesixlargeandsixsmallblossomstoonesideandallowtofirmupslightly.5Trimthedomesfromthetopsofyourcupcakesandspreadathin
layerofbuttercreamonthetop.6Rolloutthepalepinksugarpastetoa3mm(1⁄8in)thickness.Usinga
roundcutterthesamesizeasthetopofyourcupcakes,cutoutsixcirclesandattachinplaceonthetopsofthecupcakes.7Addtheroyalicingtoapiping(pastry)bagfittedwithano.2nozzle
(tip).Pipeadotofroyalicinginthecentreofthetopofthecupcakeandplacethelargeflowerinplace.8Inthecentreoftheflowerpipeanotherdotofroyalicingandposition
thesmallflowerinthecentre.9Pipeeightsmalldotsofroyalicingtocreatethecentreoftheflower.10Pipesmallbulbsofroyalicingaroundtheflowerontothepalepink
sugarpastetocreatepolkadots.
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Ifyourdotsofroyalicinghavepeaksonthem,gentlypressthemdownwithaslightlydamppaintbrushforaprofessionalroundedfinish.
Prettyinpink
BrushingroyalicingdesignsBrushedroyalicingcreatesastunningeffect–onceyoustartyouwon’twanttostop.Justletthebrushdotheworkforyou!
Getittogether…12roundcookiesRoundcutters:straight-edged5.75cm(21⁄4in),fluted6.5cm(21⁄2in)Sugarpaste:creamandpink
RoyalicingPiping(pastry)bagandno.2nozzle(tip)Basicequipment(seeEquipment)
1Rolloutthecreamsugarpastetoa3mm(1⁄8in)thickness.Usingtheflutedcutter,cutout12circles.2Brushthetopofeachcookiewithatinyamountofwaterandattach
theflutedsugarpastecirclesinplace,pressingdownlightlytosecure.3Rolloutthepinksugarpastetoa3mm(1⁄8in)thickness.Usingthe
straight-edgedcutter,cutout12circles.Attacheachpinkcirclecentrallyonthecreamflutedcircle.4Takethemediumblossomcutterandpresslightlyintothecentreof
eachpinkcircletocreateablossomimprint.5Usingthesmallblossomcutter,repeattomarktwosmallblossoms
eithersideofthemediumblossom.Thesewillbeyourguideswhenpiping.6Fillapiping(pastry)bagfittedwithano.2nozzle(tip)withwhite
royalicing.Workingononecookieatatime,pipeacompletelinearoundtheoutlineofthemediumblossom.
7Takeyourpaintbrushanddipitinwater.Toremovetheexcesswater,patthebristleslightlyonapieceofkitchenpaper.Thebrushneedstobebarelywet.
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Keepdampeningyourbrushasyouwork–itshouldremainbarelydampthroughout.Don’tletitdryout!
8Flattenthelineofpipedroyalicingusingthebrush,strokingtheicingintowardsthecentreoftheblossom.Repeat,workingyourwayaroundtheouteredgeoftheflower.
9Pipefivesmalldotsatthetipofeachsmallblossompetal.Useyourdampenedpaintbrushtodragthedotsintoapetalshapemovingtowardsthecentreofeachsmallblossom.10Pipeacurvedlineoffourdotsfromthecentreflowertothesmall
blossomsasshown.Pipesixsmalldotsinthemiddleofthemediumblossomtocreatethecentreoftheflower.11Atthetopandbottomofeachcookie,pipeasmalllinewithtwodots
ateachend.Repeatwithyourwholebatchofcookiesandallowtheicingtodry.
WEEKENDWONDERS
(longerprojectstotakeyourtimeover)
SeeingStars
DenselydecoratingatieredcakeThisisagrandcakethatyoujustneedabitoftimefor–nothingtrickyforspectacularresults!Thecolourschemecanbechangedtosuitwhoeveryou’rebakingfor.
Getittogether…Squarecakes:20cm(8in)and30cm(12in),bothpreparedforcovering35cm(14in)squarecakeboardSquarecakecards:20cm(8in)and30cm(12in)ButtercreamFourplasticcakedowelsRoyalicingSugarpaste:whiteandblue
Sugarpaste:whiteandblueStarcutters:large,smallandtinySilversugardragees12mm(1⁄2in)wideblueribbonPearl-headedpinsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto
coverthecakeboard(seeCoveringaboardwithsugarpaste).Trimtheedgesneatlyandsetaside.2Placeeachcakeonthecorrespondingcakecard,securingwitha
littlebuttercream,andcovereachwithwhitesugarpaste(seeCoveringacakewithsugarpaste).Allowtheboardsandcakestodryoutovernightbeforeassemblinganddecorating.
“Ifyou’renewtocoveringcakes,tryusinganon-stickmattorolloutyoursugarpaste.Youwillstillneedalittleicing(confectioners’)sugarbutthematwillreallyhelp.Rolloutthesugarpastefairlythickly–about7mm(1⁄4in).Thiswillhelpyougetagoodfinishandavoidripsandcracks.”
3Applyasmearofroyalicingtothecentreofthecoveredcakeboard.Positionthelargercakesquarelyinthecentreoftheboard.Measureandtrimthedowels(seeStackingatieredcake)andpushthemdownfirmlyintothelargercake.
4Applyanothersmearofroyalicingtothecentreofthelargercakeandliftthesmallercakeintoposition.Thedowelswillstopthesmallercakesinkingintothebottomlayerandtheroyalicingwillholditinplace.
5Takethebluesugarpasteandmixthreefurthercomplementarypalerblueshadesbykneadingtogetheralittlebluewithincreasingamountsofwhite.Rolloutasmallamountofeachcolourandcutoutaselectionofdifferentsizedstarsineachshade.
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Makesureyoumixupenoughofeachcolourthefirsttime,asitcanbedifficulttomatchthecolourifyourunout.
6Startingfromtheverytopcentreofthecake,applyadabofwaterandfixastarinplace.Continueattachingthestarsinarandompatternworkingoutwardsanddownwardsevenlyaroundthecake.Applystarsacrosswherethetwocakesmeet,aroundthecornersandalsowherethereareanyflawsinthewhitesugarpaste.7Continuerollingoutthesugarpasteandbuildingupthecoveringof
starsuntilyoureachthecakeboard.Trimanystarsasnecessarywheretheymeettheboard.8Cutoutsometinystarsinallofthedifferentcoloursandposition
thembetweenthelargerstars.
9Applytwoorthreesilverdrageesalongoneofthepointsoneachofthelargerstarsandsomeofthesmalleronestoo.Tohelpthemstayput,makegentleindentationswiththeendofthepaintbrushthengluetheminplacewithadabofwaterandaquickpressofthefingertip.Ifthesugarpastestarsfeeltoodrytoindent,usetheendofthepaintbrushinatwistingactiongentlydrillingalittlehole–thiswillstopthepastecracking.
TIP
Edibleglue,availablefromcakedecoratingsuppliers,holdsstrongerthanwater.Ifyou’restartingtobuildupacollectionofdecoratingequipmentthenthisisdefinitelysomethingtohaveinyourboxoftricks.
10Finishbyplacingalengthofribbonaroundeachtierandtheedgeoftheboard,securingwithpearl-headedpins.
PeachesandCream
CreatingalaceeffectwithcutoutsCakesdon’tneedtobebigandboldtocreateimpact.Thisstunninglittlenumbertakestimeandpatience,buttheresultsareworththeeffort.
Getittogether…20cm(8in)roundcake,preparedforcovering
25cm(10in)squarecakeboardSugarpaste:peachandcreamRoundcutters:straight-edged3.5cm(13⁄8in),fluted4.5cm(13⁄4in),no.2pipingnozzle(tip)
12mm(1⁄2in)widecreamribbonPearl-headedpinsBasicequipment(seeEquipment)1Rolloutthecreamsugarpastetoa3mm(1⁄8in)thicknessanduseto
coverthecakeboard(seeCoveringaboardwithsugarpaste).Lightlysprayingtheboardwithamistfromawaterspraywillhelpthesugarpastetostick.2Rolloutthepeachsugarpastetoa5mm(3⁄16in)thicknessandcover
thecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Settheboardandthecaketoonesidetoallowthesugarpastetobegintodry.3Rolloutalittlecreamsugarpastetoa2–3mm(1⁄16–1⁄8in)thickness.To
createtheshapesforthelacepattern,beginbycuttingoutcirclesusingtheflutedcutter.Cutoutthecentreswiththesmallerstraight-edgedcutter.
TIP
Whenworkingwithverythinsugarpaste,insteadofdustingyoursurfacewithsugartryusingasmearofwhitevegetablefat(shortening).
4Takeoneofthediscardedinnercirclesandcutitintosixthsusingasharpknife.Fromeachtrianglecutthreetinycirclesusingthenarrowendoftheno.2pipingnozzle(tip).
TIP
Thesmallholesneedtobepunchedoutwhilethesugarpasteisstillsuppleotherwisetheedgesofthetriangleswillcrack.
5Cutoutsmallcirclesusingthewideendoftheno.2pipingnozzle(tip)thenpuncheightsmallholesaroundtheedgeofeachwiththenarrowend.
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Whenpunchingoutsmallholes,regularlydiptheendofthenozzle(tip)intoalittleicing(confectioners’)sugartoensureacleancut.
6Takeeachthinflutedcircle,gentlyeasetheshapetogetherapproximatelyone-thirdofthewayacrossthecircletoformaclosedhorseshoeshapeandtrimtheexcessusingasharpknife.7Onceyouhavemadeafewofeachelement,beginsecuringinto
placewithadabofwateronthebackofeachpiece.
“Gettingthepiecesintoposition,withoutlosingtheirshapecanbealittletricky.Positionthemupsidedownonyourfingersandthentipthemoverintoposition,ortryliftingthemwithapaletteknifeandslidingthemoffontothecake.”
8Continuecreatingtheelementsandexpandingthedesignuntilthecakeiscompletelycovered.Therearetwostripsoflacegoingacrossthetopofthecakeandonecurvedsectiononeitherside.
9Tofinishofftheedgeofeachstripoflace,cutseverallargeflutedcirclesandcutouttheinnerswithastraight-edgedcutterleavingathinflutedcircle.Cutopenthecirclesandformintostraightlines.Secureinplacealongeachstripoflaceonthecakeusingasmanyasrequiredandtrimmingthemwherethecakemeetstheboard.10Trimaroundthebaseofthecakeandtheedgeoftheboardwith
creamribbon,securingwithpearl-headedpins.
PinkWhisk
MakingastatementpieceInspirationforcakescomesfromallsortsofdifferentplaces,thistwo-tierlovelyisbasedonthedesignofmyownwebsite–Ievenhaveanaprontomatch!
Getittogether…Roundcakes:20cm(8in)and28cm(11in),bothpreparedforcovering33cm(13in)roundcakeboard20cm(8in)roundcakecardFourplasticcakedowelsSugarpaste:paleblue,white,palepinkanddeeppink
Roundcutters:2cm(3⁄4in)and5cm(2in)ButtercreamorroyalicingPizzacutterFlutedpastryroller12mm(1⁄2in)widewhiteribbonPearl-headedpinsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto
coverthe33cm(13in)board(seeCoveringaboardwithsugarpaste).2Setthe20cm(8in)cakeonthe20cm(8in)cakecard,securingwitha
littlebuttercream.Rolloutthepalebluesugarpastetoa5mm(3⁄16in)thicknessandusetocoverthecakeandboardtogether,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringacakewithsugarpaste).3Rolloutthepalepinksugarpastetoa5mm(3⁄16in)thicknessanduse
tocoverthe28cm(11in)cakeinthesameway.4Rolloutsomemorewhitesugarpastetoa3mm(1⁄8in)thickness.
Usingthe2cm(3⁄4in)roundcutter,cutout48circles.Allowthemtofirmupslightlybeforeusingtocreatethepolka-dotpatternonthebluecake.Secureeachdotwithalittlewaterbrushedontotheback.
TIP
Leavingthecut-outcirclesinpositiononyourworksurfaceforacoupleofminuteswillallowthemtohardenslightlysothatwhenyouliftthemintopositiontheyshouldn’tpulloutofshape.
5Setthetwocoveredcakesandboardtoonesideandallowtodryoutandfirmupforacoupleofhours.6Securethelargercaketothecentreofthecoveredboardusinga
littlebuttercreamorroyalicing.7Takealengthofgreaseproof(wax)paperthesamesizeasthe
circumferenceofthelargestcake.Foldexactlyinhalf,thenintoquarters,intoeighthsandfinallyintosixteenths.Unfoldandplacethepiecearoundtheoutsideofthecake.Useapintoprickthesugarpastethroughthepaperineachfoldposition.Thissplitsthecakeevenlyintosixteenthsandmarksexactlywherethestripesshouldgo.
8Rolloutthedeeppinksugarpasteintoalongthinrectangleapproximately2–3mm(1⁄16–1⁄8in)thick.Usingthepizzacuttercreate2cm(3⁄4in)widestrips.Trimthestripsto13cm(5in)longeach.Youwillneed16stripsintotalbutitiswisetoworkwithjustfouratatime,otherwisethesugarpastedriesouttooquicklyandyourstripswillcrack.
9Usingtheflutedpastryroller,markstitchinglinesalongtheedgesofthestrips,approximately3mm(1⁄8in)infromtheedge.
“Presslightlywiththeflutedpastryroller–itisonlytoindentthepattern,ifyou’renotcarefulitwillcutthroughthesugarpasteandyou’llhavetostartalloveragain.”
10Applyascantstripeofwaterupthesideofthecakeandontothetopinthepositionsmarkedbythepinpricks.Secureeachstripinplace.Continueworkingaroundthecakeuntilyouhavecompletedthestriping.
11Tocreatethestripofribbonaroundthebaseofthecakeyouwillneedtwolongstripsmeasuring40x3cm(153⁄4x11⁄8in).Carefullyliftthem,supportingeachstripwithbothhandstopreventitfromripping,andpositioninplace.Eachstripshouldgohalfwayaroundthecake.Trimthestripsneatlyatthebackofthecake.12Forthebow,makeastripapproximately14x3cm(51⁄2x11⁄8in)and
marktheedgesasbefore.Flipthestripoversotherightsideisfacingtheworksurface.Foldeachendofthestripintothecentretocreatethebow.Layasmallstripoverthecentreofthebowandsecuretheendsbehind.Applyadabofwatertothebackofthebowandsecureinpositionoverthejoininthestripsatthefrontofthecake.13Dowelthebasecake(seeStackingatieredcake)andthenliftthe
blue-and-whitepolka-dotcakeintopositionontop,securingwithalittlebuttercreamorroyalicing.14Usingthe5cm(2in)cutter,cutoutsevendeeppinkcirclesandcut
eachinhalf.Applyalittlewatertothebackofeachsemi-circleandpositionaroundthebaseofthesmallercake.
TIP
Makesuretheflatedgeofthesemi-circlessitsdownontothebasecaketocoveranygapsbetweenthetwotiers.
15Roll14ballsofwhitesugarpastearound1cm(3⁄8in)indiameterandpositionbetweeneachofthesemi-circles.Adabofwateronthebasewillholdtheminposition.
16Trimtheedgeofthecakeboardwiththewhiteribbon,securingatthebackwithapearl-headedpin.
ButterflyCascade
PipingadelicatedesignAbeautifulcakeyoureallywon’twanttocutinto.Slowthepacedownandrelaxintocreatingthisbeautifullydecoratedcake.
Getittogether…30.5cm(12in)squarecake,preparedforcovering35.5cm(14in)squarecakeboard30.5cm(12in)squarecakecardSugarpaste:whiteEdiblelustredust:blue,pinkandholographicsparkleRoyalicing
RoyalicingPiping(pastry)bagsandno.2andno.3nozzles(tips)12mm(1⁄2in)wideribbon:pinkandturquoisePearl-headedpinsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessandcoverthe
cakeboard(seeCoveringaboardwithsugarpaste).Setaside.2Placethecakeonthecakecard.Rolloutsomemorewhite
sugarpastetoathicknessof5mm(3⁄16in)andusetocoverthecake.Trimanyexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Allowtheboardandcaketodryoutovernightbeforeassemblinganddecorating.
TIP
Settingthecakeonacakecardtocoveritmakesthejobaloteasier,thecakecanthenbetransferredtothecoveredboardthefollowingdaywhenthesugarpastehashardened.
3Applyasmearofroyalicingtothecentreofthecoveredcakeboard.Liftandpositionthecakesquarelyinthecentreoftheboard.4Tracethebutterflytemplateontoapieceofgreaseproof(wax)paper
(seeTemplates).Transferthebutterflydesignontothetopofthecake,tracingtheoutlinegentlyusingtheendofapaintbrush.Thebutterfliesareclusteredaroundthebottomright-handcornerandbecomemorespacedoutthefurtherupthecaketheygo.
5Takealittleofeachcolourlustredustandplaceeachintoasmallbowl,withasoftpaintbrushforeachcolour.Beginbydustingwiththebluelustredusttoalmostfillineachofthewingsstartingfromthecentre.Buildupthecolourfromthecentreofthebutterflyeachtimetocreatethegraduation.
TIP
Tapthemajorityofthelustredustoffthepaintbrushagainstthesideofthebowlbeforeputtingitontothecake,andbuildupthecolourgradually.
6Addinthepinkhighlightsagainfromthecentreofthebutterflybutthistimeonlyone-thirdofthewayintoeachwing.7Onceyouarehappywiththecolouring,dustovertheentirewingof
eachbutterflywiththeholographicsparkledust.8Fillapiping(pastry)bagfittedwithano.2nozzle(tip)withwhite
royalicing.Playaroundwiththeconsistencyuntilyou’rehappywithit–itshouldbeliquidenoughtopipeeasilybutfirmenoughthatapipedline
shouldbeliquidenoughtopipeeasilybutfirmenoughthatapipedlinedoesn’tspreadorbreak.
9Slowlypipearoundtheoutlineofeachbutterflywinginturn.Startinthetopleft-handcornerofthecakeandworkdownwardsandacrosssothatyoudon’thavetoreachoverthepipedbutterfliesandrisksmudgingthem.Pipeantennaeandbulbsofroyalicingdownthecentreofeachbutterfly(seePiping).
“Ifyou’renotconfidentwithpiping,insteadofworkingdirectlyonyourcakecutbutterfliesoutofwhitesugarpaste.Oncetheyhavedried,colourthebutterfliesasdescribedandpipearoundtheiroutlines.Allowtodryfullybeforetransferringtothecakethencontinuedecoratingasdescribed.”
10Usingroyalicinginapiping(pastry)bagwithano.3nozzle,pipestraightlinesaroundthetopofthecaketoformaframe.Overthestraightlines,pipeawavyline(seePiping).
11Emptytheroyalicingfromthebagintoasmallbowl.Addacoupleofdropsofwatertoloosentheconsistency.Diptheendofapaintbrushintotheicinganddotontothecaketocreatethewhitedots.
12Addalittleofthepinklustredusttotheloosenedicingandrepeatthedottingmethodapplyingpinkdotstoeachofthebutterflywingsasshowninthephoto.13Trimaroundthebaseofthecakewithpinkribbonandtheedgeof
theboardwithturquoiseribbon,securingatthebackwithpearl-headedpins.
DottyDreams
Creatingahigh-impactdesignLetaroundcutterdothedesignworkforyou!Combinedwithcontrastingcoloursandawiredcaketopper,thismakesastunningstatementcake.
Getittogether…Roundcakes:20cm(8in)and25cm(10in),bothpreparedforcovering30cm(12in)roundcakeboardRoundcakecards:20cm(8in)and25cm(10in)FourplasticcakedowelsSugarpaste:white,turquoiseandbrightpinkButtercreamorroyalicingRoundcutters:mediumandsmallPosypick
Posypick13silverflorists’wires12mm(1⁄2in)widepinkribbonPearl-headedpinsBasicequipment(seeEquipment)1Rollouttheturquoisesugarpastetoa3mm(1⁄8in)thicknessand
coverthecakeboard(seeCoveringaboardwithsugarpaste).Setaside.2Placeeachcakeonthecorrespondingsizecakecardandcover
eachwithathinlayerofwhitesugarpaste(seeCoveringacakewithsugarpaste).Trytomakethisfirstlayerasneataspossible–itwillbecoveredupbutwillhelpgetasuperfinishonyourfinallayer.Allowtheboardsandcakestodryoutovernightbeforeassemblinganddecorating.3Takeeachcakeinturn,spraywithalightmistofwaterandcover
withturquoisesugarpasterolledouttoa5mm(3⁄16in)thickness,polishingtoasuperfinishwithanicingsmoother.4Applyasmallsmearofbuttercreamorroyalicingtothecentreofthe
coveredcakeboard.Positionthe25cm(10in)cakeinthecentreoftheboard.5Dowelthebasecake(seeStackingatieredcake)andthenliftthe
smallercakeintoposition,securingwithalittlebuttercreamorroyalicing.6Takethemediumroundcutterandcutoutcirclesfromtheturquoise
layer.Thedrierwhitelayerunderneathwillhelpwhencuttingoutthecircles,asyouwillfeelwhenthecutterreachesit.Turnthecutterinadrillingmotionaroundandarounduntilthecircleiscutout.
7Cutoutcirclesaroundtheentirecakethenrepeatwiththesmallerroundcutter.
TIP
Thecirclesshouldcomeoutwiththecutterasyouremoveit.Iftheydon’t,helpeasethemoutwithacocktailstick(toothpick).
8Rolloutsomebrightpinksugarpastetoaround3mm(1⁄8in)thickonyourworksurfacelightlydustedwithicing(confectioners’)sugartostopitsticking.9Usingthecuttersthatmadetheholes,cutoutbrightpinkcircles,
brushthebackswithalittlewaterandfitthemintothecut-outholes.Repeatuntilalltheholeshavebeenfilled.
10Rollamultitudeofturquoiseandbrightpinkballsandpositioninalternatingcoloursaroundthebaseofeachcake,securingwithdabsofwater.
11Tomakethewiredcaketopper,take12lengthsofflorists’wire.Tightlywindthe13thpieceofwirearoundthebasesofthewirestosecurethemtogether(seeMakingawiredcaketopper).12Pushthewiresintoasmallposypicksothattheysittightly.Stand
thepickinapotatooranappletoholditsteadywhileyouworkonit.Bendthewiresintopositionbyrunningthemthroughyourfingers–inthesamewayasyouwouldcurlaribbonusingscissors–andtwistasmallhookintheendofeachwire.
TIP
Ifyourwiresdon’tsitsecurelyinsidetheposypick,placeasmallpieceofsugarpasteinthebaseofthepickfirst.
13Rollnumeroussmallandmediumballsofpinkandturquoisesugarpaste.Insertthehookedendofthewiresintotheballsandsqueezelightlytosecure.Addaringofsmallballsinalternatingcoloursaroundthebaseoftheposypick.
“Torolloutballsallthesamesizeindouble-quicktime,rolloutthesugarpasteevenlythenuseasmallcuttertocutoutequalsizedpiecesandrollintoballsinthepalmofyourhand.Forsupersmoothballs,greaseyourhandsslightlywithwhitevegetablefat(shortening).”
14Trimtheedgeoftheboardwiththepinkribbon,securingatthebackwithapearl-headedpin.
“Tomakethewholecakequicker–omittheballsaroundthebaseofeachcakeandtrimwithmoreofthepinkribboninstead.”
TroubleshootingCakedecoratingcanbefrustratingattimeswhenthingsdon’tquiteworkoutthewayyouwanted.Ididthistoacakeinmyearlydecoratingdays,lateatnightandinsheerfrustration(yes,myhusbandwasratheralarmed!).Pleasetrynottoresorttothis!Rememberyou’realwayslearning,keeppractising,appreciatewhatyouhaveachievedandmostimportantlygiveitago!
GetreadyItisimportanttopreparealargecakeproperlyfordecorating,addingthebuttercream/frostinglayerwhichwillstickthesugarpaste(rolledfondant)tothecake.Buttercreamreallyneedstobemadewithbutterratherthanamargarine/low-fatspreadsothatwhenchilleditwillsetfirm–thatwillnothappenwithspreads.Thislayerneedstobechilleduntilfirmbeforecoveringyourcakeotherwisethefillinginthemiddleofthecakewillbesoftandwillcauseanunsightlybulgeinthesugarpastearoundthesidesofthecake.
Getbaking
•Ifyourcupcakessufferfromahugevolcanoeffectwhenbakedintheoventhishasbeencausedbyeithertoomuchmixtureinthepaperlinersoranoventhatistoohot.Tryturningdowntheoventemperaturenexttimeyoubakeforgentlerbakingconditionsforyourcupcakes,allowingthecentresofthecakestocookatthesamerateasthecrustformsonthetops.Trimofftheexcessdomesofyourcupcakesbeforedecoratingifnecessary–thesetrimmingsarethebaker’streat!
•I’moftenaskedwhatcausespaperlinerstopeelawayfromcakes.Thereareafewthingsthatcontributetothis–themainculpritismoisture.Excessmoisturecancomefromarangeofplaces;lemoncupcakesaretheworstforthis,butunderbakedcupcakesandusingamargarine/spreadwithahighwatercontentinsteadofbutterwillcauseittoo.Makesurecupcakesarenotallowedtocoolinthetin(pan)toolongbeforeplacingonawirecoolingrack.Theywillstarttosweatandthesteamwillstarttoseparatethecasesfromthecakes.
•Dryandburntcakescanoftenberescuedbytrimmingawayanyburntbitsandthenbrushingthemwithasugarsyrup.Tomakethesyrup,combine180g(61⁄2oz)caster(superfine)sugarwith225ml(8floz)waterinamediumsaucepan.Heatgently,stirringoccasionallyuntilthesugarhasdissolved.Removefromtheheatandallowtocool.Youcanalsoflavourthissyrupwith5ml(1tsp)vanilla,lemonororangeextractforanextrahitofflavour.Thissyrupcanbebrushedoverthetopsofcakesandwillworktorestoremoisture.Usefulinabakingemergency!
Getdecorating
•Sometimeswhenrollingoutsugarpaste,airbubblescanformwithinthepasteandcanruinyourbeautifulfinish.Ifthishappenstakeacleanpinandpiercethecentreoftheairbubbleandsmooththeairoutthroughthepinhole.Finishrollingoutasbefore.
•Sugarpasteisastickysubstancetodealwithandwilltryandsticktoyourworksurfaceatanygivenopportunity.Keepcheckingthesugarpasteislooseandfreefromthesurfacewhenrollingout–keepingthesurfacelightlydustedwithicing(confectioners’)sugar.Tostopitfromstickingtoyourrollingpin,dustyourhandlightlywiththeicing(confectioners’)sugarandruntherollingpinthroughyourhands.Thisshouldstopthepastefromstickingwithouttransferringwhitemarkstothesurfaceofyoursugarpaste.
•Occasionallylittlebitswilldiveintowhitesugarpastewhenyou’rerollingitout–ifyouspotthembeforethesugarpasteistherightthicknessyoucanpinchthemoutlightlywithyourfingertipstoremovethem.Carryonrollingouttothecorrectthickness,whichwillsmoothoutthepinchmarkleavingyoursugarpasteblemishfree.
•Whencoveringacakewithsugarpaste,sometimesitiseasytomisjudgewhenflippingitintoplace,leavingitslightlyshortofreachingallthewaydownoneofthesides.Ifthishappens,placeyourfingertipsonthesugarpastejustabovewheretheshortfallis.Moveyourfingertipsinacircularrubbingmotion,whichwillencouragethesugarpastedownwardsto
meetthebaseofthecake.Youcancoveruptoa2cm(3⁄4in)gapwiththishandytechnique!
•Crackscanoftenformaroundthetopedgeofacake.Topreventthisfromhappening,makesuretodustyoursurfacelightlywithicing(confectioners’)sugarwhenrollingout,astoomuchwillquicklydryoutyoursugarpasteandencouragethecracking.Rolloutjustenoughtocoverthecakewithoutalargeoverhangofexcess–toomuchandtheextraweightwillcausethesidestopull,againcreatingcracks.Smallcrackscanbesealedbacktogetherbyrubbinggentlywithyourfingertipsinacircularmotion.
•Ifyouhavecracksormarksinyoursugarpasteonceyouhavecoveredyourcake,itisalwaysgoodtorememberthatthere’salwaysthebackofacake!Choosethebestsidetopresentasthefront.Workdesignelementsintoyourcaketodisguiseanysmallcracks,nicksormarks–alittleblossomwilldothetrick!
•Ifthere’sabiggapinyoursugarpaste(eitheratthebaseofacakeorelsewhere)thatisquitelarge,rolloutalittlemoretothesamedepthandcutoutapiecetopatchin.Rubbingthejoinswithyourfingertipsinagentlecircularmotionwillbegintoblendthemin.It’snotaquicktask,sokeepmassagingthesugarpasteandfinishbysmoothingwithanicingsmootheruntilit’sasgoodasnewandthejoinsarenotvisible.
•Ifyouendupwithalargegapatthebaseofyourcakewhenyouhavecutawaytheexcesssugarpaste,considerusingawideribbontotrimroundthecake,whichwilldisguisethegap.
•Gettingtheconsistencyofroyalicingjustrightisalwaysabitofabattle,buttimespentperfectingitbeforeusingitisdefinitelyworthwhile.Ifit’stoothick,addacoupleofdropsofwatertoloosenitslightly,andiftoothin,thenyouwillneedtobeatinmoreicing(confectioners’)sugar.
•Whenpipinglinesordotswithroyalicing,ifyoufindthereisalittlepeakatthefinishpointdabitdownwithaslightlydamppaintbrush.
•Whenyou’renothappywiththepositioningandfinishofyoursugarpastewhencoveringacakeandfeellikeadmittingdefeat,aslongasyouhaven’tsmootheditdownandtrimmedtheexcess,youcanpeeloffthesugarpasteandstartagain.Theusedsugarpastewillhavetobediscarded,asitwillbestickywithbuttercream,butyoucanre-smoothyourfrostinglayer,chillthecakeagainandrolloutsomenewsugarpastetocoverthecake.
“Ifsomethingisgoingwrongandgettingyouinatizz,takeadeepbreath,putthekettleonandhaveacupofteabeforecarryingon!Takingabreathergivesyouthetimetothinkabouthowtoputthingsright.”
Glossary•Buttercream/frosting–usedtosecuresugarpaste(rolledfondant)icingtocupcakesandtoprepareacakeforcoveringwithsugarpaste.
•Cakeboard–alsoreferredtoascakedrums,12mm(1⁄2in)thick.Asolidnon-ediblebaseforcakes.Canbeusedcoveredwithsugarpastetocomplementyourtheme,oruncovered.
•Cakecard–thinfoil-coveredcardusedtomountcakesonforsupportwhenmovingorwhencreatingtieredcakes.
•Cutters–cutterscomeinallsortsofshapesandsizesfromtheregularroundandflutedcutterstodecorativeshapessuchasblossomsandbutterflies.Usedforcreatingcookieshapesandforsugarpastedecorations,cutterscanalsohaveplungerejectorsoftenusedwithverysmallshapes,whichreleasecutoutshapeseasilyforyou.
•Double-sidedtape–usedtosecureribbonaroundtheedgesofcakeboards.•Dowels–plasticorwoodenrods,usedtoprovidesupportwithintieredcakes.
•Dragees–sugarshapes,(e.g.ballsandhearts)usedfordecorationaddingatouchofsparkle,canbefoundinmanymanycoloursandsizes.
•Edibleglue–ready-madeediblegluecanbeusedinplaceofwater.Itismuchstrongerandagoodinvestmentifyou’llbedecoratingregularly.
•Ediblelustredustsandglitters–asthenamesuggeststheseareediblenon-toxicpowdersandglittersthatyoucangetineverycolourunderthesun.Agreatwaytoaddatouchofglitztoacake.
•Embossing–imprintingsugarpastegentlywithcuttersorotheritemssuchasbuttonstocreateasubtlepattern.
•Florists’wire–availableinwhite,silver,goldandarangeofcolours.Thicknessesvaryfrom#20(thickest)to#28(thinnest).Amedium-gaugewire(#24)isidealformosttasks.Usedtocreatewiredcaketoppersor
stemsforsugarcraftflowers.Availabletobuyfromfloristsandcake-decoratingsuppliers.
•Gelpastecolours–usedtocoloursugarpasteandroyalicing.Theyareextremelyintensecolouringandyouwillonlyneedtouseasmallamount.Thesecoloursdonotgreatlyaltertheconsistencyoficinginthesamewayliquidcolourswill.
•Greaseproof(wax)paper–anon-stickbakingparchmentpaperusedtolinetins(pans).Alsousedfortransferringtemplatesontocakes.
•Icingsmoother–aflatsmoothplastictool,similartoapaddleandusedtopolishcoveredcakesandboardsprovidingasupersmooth,glossyfinish.
•Icing(confectioners’)sugar–usedtopreventsugarpastefromstickingtoworksurfacesandasaningredientinroyalicingandbuttercream.
•Marzipan–analmondpasteusedwithfruitcakes.Amarzipanlayerisappliedtoafruitcakefirstbeforecoveringwithsugarpaste.Thissealsinmoistureandstopsthefruitfromstainingthroughontothesugarpastelayer.
•Non-stickmat–usingoneofthesetorolloutyoursugarpasteonwillgreatlycutdowntheneedfordustingwithicing(confectioners’)sugar(andwillhelpwhenitcomestoclearinguptoo!).
•Nozzles–alsoknownastips.Theycomeinavarietyofsizesandareusedinconjunctionwithapiping(pastry)bagtopiperoyalicingorbuttercream.Youmayliketobuyabasicset(Ifrequentlyusesmallroundnozzles1,2and3)andthenaddmoretoyourcollectionasneeded.Lookforseam-freeonesforfaultlesspiping.
•Paintbrushes–Softbrushes,flatorround,areextremelyusefulforanumberoftasksincakedecorating.Naturalhairbristlesarepreferabletosyntheticones.
•Paletteknife–theidealtoolforcoveringcakeswithalayerofbuttercreambeforeapplyingsugarpaste.
•Pastrybrush–siliconebrushusedforapplyingapricotglazetofruitcakes.•Pearl-headedpins–useddecorativelytodisguisethejoininaribbonaround
acakeorcakeboard.Thepearlheadsalsomakethepinsmoreeasilyidentifiableforremovingwhenserving.
•Piping(pastry)bag–disposableorreusablebagswhich,whenfittedwithapipingnozzle(tip)andfilledwithicing,canbeusedtopipedecorationsandborders.
•Posypick–asmallpointedtubethatsitswithinacaketoholdwiresofacaketopper.Foodsafe,thesepreventthewiresfromcomingintocontactwiththecake.
•Ribbon–usedfortrimmingthebaseofcakesandaroundtheedgeofcakeboards.
•Rollingpin–alongdedicatedsugarpasterollingpinisthebestitemtoworkwithforcakedecorating.Itissupersmoothandnon-stickandwillgiveyouthebestresults.
•Royalicing–athickicingstrengthenedwitheggwhite.Royalicingsetsfirmkeepingyourchosendecorationinplace.Itisusedtopipelinesanddotsontocakesfordecorativedetail,andalsotopipeshellbordersorsnailtrailsaroundthebaseofacakeinsteadofusingaribbon.
•Spraymister–smallwatersprayeridealforspritzingcakeboardsbeforecovering.
•Sugarpaste(rolledfondant)–asmoothicingthatcanberolledoutandusedtocovercakes.Itcanalsobeusedtomakedecorationssuchascutoutsandmodels.Itcanbecolouredtoanyshadedesired.
•Tin(pan)–usedforbakingcakesin.•Wiredcaketopper–acollectionofwiresanddecorationthatspraysfromthetopofacake,givingagrandlook.
TemplatesDownloadaprintablePDFofthesetemplatesathttp://bakeme.com/page/templates
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AbouttheAuthorRuthClemenswritestheverypopularbakingblogThePinkWhisk.Sheiscompletelyself-taughtbothinbakingandcakedecorating,bymakingcakesforfriendsandfamily.Apassionatebakeranddecorator,Ruth’ssuccessjustservestoprovethatpracticemakesperfect!AcontestantandfinalistontheveryfirstseriesoftheBBC’sGreatBritishBakeOff,shealsotookpartinTheGreatBritishWeddingCakefortheBBC,creatingastunningthree-tieredtraditionalweddingcake–fitforaroyalwedding,bakedanddecoratedallwithin12hours–theultimatebusygirl’schallenge!TokeepuptodatewithRuth’scurrentventures,pleasejointhegangatfacebook.com/ThePinkWhiskoronTwitter@thepinkwhiskFormorebakinginspiration,recipesandtutorialsvisit
www.thepinkwhisk.co.uk
AcknowledgmentsMythanksgotoawholehostofpeoplewhogotthisbookoffthegroundandintoprint.Myboys,Ashley,DylanandFinlay,whohavebeenpatientthroughmyprojects,noteatingthingsuntiltheyweregiventhegoaheadandgenerallyputtingupwithanextremelybusymum.Myhusband,Damian,whohastakenoverallthewashing,cleaning,cooking(baconandeggscountsascookingdoesn’tit?)whileI’vebeendoing‘important’stuff.Heisnever-endinglysupportiveandeverythingIcouldeverhavewishedfor.Myfamilyandfriendswhohavepulledtogethertomindchildren,lendaconstructiveeyeandgenerallypointmeintherightdirectionwhenI’vegone‘offtrack’.Notforgettingtheirhugstoo.Tothemassesthatare‘ThePinkWhiskers’,busygirls(andboys)whohavestuckwithmethroughthickandthin,lendingtheirsupportwhenitwasmostneeded.Thoroughlylovelypeople,Icouldn’twishforabetterteamstandingbehindme.ThankyoutoKenwoodandPyrexforprovidingtheirproductsforuseonourphotoshoots.Andlastbutnotleast,totheteamIhavehadthepleasureofworkingwithatDavid&Charles–Ali,Katy,Pru,Lorna,James,GraceandAme.Theyhavekeptmeandthebookonthestraightandnarrow,spottingthepotentialinthefirstplaceandofferingmetheopportunitytogetmyfirstbookintoprint.Thankyouallofyou.
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