Guest of the Mont 2 The orchitecture of inca inspired Stephen Berison fo create this India Romance’ three tiered, summer wedding coke, complete with Indion Beltiowers A Bear « ‘over C ington Ths loveable bear i 50 this year and Helen Sanderson has created an ‘adorable 30 standing Padaington Bear complete with jar of marmalade! Floral ions 18 Inthe fist of « two part series Jenifer Omey shows how to make the fowers for nspirati ‘A Winners Bouquet’. Included are flame lly, ginger lly and anthuriums set ‘amongst fatsia, acuba, dracaena and sansaveria foliage. Royal Icing for Beginners S sting Outlines and P : 26 In this the seth port of Nadene Hurst's seties for beginners to royal icing techniques, she explores the use of ‘contrast! to give emphasis, and ices a coke suitable for a graduation ceremony. nds are Forever 34 Diarr Catherine Brown created this elegant hexagonal shaped wedding coke ‘odomed with arum ilies and sparkly gems for family wedding, y.inthe Garden 40 Summer is @ wonderful time for holding special celebrations in the garden and tis simple cake from Pat Trunktielc, rellects those opportunities. College Sweethearts 46 Follow our easy step by step guide from 2 Nottingham College students and make home-made chocololes fo impress your family and friends, Little Fingers - Father's Day fur Now to this fecture ore Kote (7) one additives and flavourings Rebecca [9} who join Ruth Wyld fo make © special gardening treat for Father's Dey. r Beginners 56 Pulled freesias con be tricky to make look realistic but Shery! Bramley shows you how 10 do just this, long with dinty Ly of the Valley. Hat Tric Three enchanting leddy cakes from Helen Sanderson, which are perfect for either a summer fist birthday or a christening celebration. A teddy with & huge neppy and pin, « baby's rattle shaped cake and a 30 fluffy teddy complete with building blocks ond o baby’s bottle. Home Baking ‘Wholly Delicious is the theme of Valerie Hedgethorne's home baking featute ths month, so you can eat healthily but stl enjoy it Market Place Cake information update from the industry. = 8 ‘Over to You! Your pages to show us your news, views and cake problems . a2: Recommended Reads This month’ choice of books seed Subscriptions Subscribe now and receive a free gift 66 Fun with Chocolate tracey Mann of Tracey's Cokes, creates ¢ chocolate butterty cake jus! for you . 68 Food Facts Nutrition notes - on oats . 74 Gallery Reader's cakes on show ‘ 7s Cok) Go for Gold, with sporting themed cakes IBC Next month's Slice ofaerate Aerating anager ‘eset ssring Waowsasie Eure oc aca et a Sipe cove tell eaten toe 70 June Welcome to June and our latest selection of ideas to inspire you. with hopefully a summery & fun feel to them. Whilst not the most technically challenging article, my particular favourite this month has to be Paddington, as ever since a child | and those stories still make me remember following his adventures laugh today. Who'd have thought he'd be celebrating his 50th anniversary this year (Helen, your comment on page 10 hasn't gone unnoticed * ). Whichever of our designs appeal to you | hope you have an enjoyable time putting them fogether, and that you sti find time to make the most of whaf, fingers crossed, will be a sunny summer for us Of. ‘cole x Juke Askew, Ector T=Bosic 2-Simple —-3-Testing4-Advonced 5- Expert buco ain aH ag ye ar et ay cae “ind ake Graf len ‘Khas Moura on 987 peices ‘meenen orig At pon gone ers ae | See eee cecere: Se comesee ate epee co foommememenme, intone tonite, —— See a ns Gite and Donon 3 pba {ruben prearay wat sorperdzece ed a ee eo —— Sone Soret ued tra maar ee Molonnrattjeuscsden pecs Spies Sous Pt So ae ee : eet ae sepentenceee = ies tee Sone ee eeGUEST OF MONTH Stephen Benison This wedding cake design was influenced by Indian architecture as seen in its temples and buildings. The Taj Mahal and the open window ornamentation are a great source of inspiration, giving a classic and majestic theme. The Indian bellflower adds a touch of elegance, which you can co-ordinate to match your own colour scheme. & YOU WILL NEED | cakes square 20, 25, 30cm (8, 10, 12in) sponge pad (CelCakes) | 1 cake drums 28, 33, 40cm (11, 13, 16in) fantasy flower cutters” * * almond paste 3.2kg (7Ib) calyx cutter* | Dae esti sextune took Px Ee ~ | © dear aleoho! ball tool (PME) L | sugarpaste candlelight 4kg (9%/aIb) (Sweet Success) ~ piping tube number 2. > ~ > | royalicing flat chisel dusting brush flower paste ~ plastic dowels bx ~ 1 tylose sugar glue plastic drinking straws I 1 tylose powder stemtex spring green [ [> barley twist pillars 8 x 31, in (Bem) (A Piece of Cake) green wires 24, 26,30 gauge ribbon for the board edge 3,5 metres 1 fine white stamens ~ flower pick confectioner’s glaze non-stick board poppy leaf veiner (Sugar City): p> | small rotting pin styrofoam block or cake dummy | stall cranked palette knife Alsting powders spring green (Edable Art) scalpel lustre colour cotton candy* Tv wire cutters lustre powder and brush super pearl* | | angled tweezers paste colour pink, leaf green (Sugarflair) side design roller with filigree texture* super pear! lustre with dusting brush* corner design cutter” “Sugar Artistry product + ‘Cane Cearr @ Decoranion June 2008 3Tape 6 fine-headed stamens to 10cm (4in) length of 24g. wire with one-third width green stemtex. Lightly dust the stamens with cotton candy colour. Cut a 9cm (3in) square of foil and form into a cup shape over the end of a small rolling pin. You will need to make 18. ‘Attach a very small piece of paste at the base of the stamens. Brush the paste with sugar glue and then bring the three petals around, Place the formed centre of the flower into drinking straws that have been inserted into a polystyrene cake dummy to dry. ‘Make a tiny hole in the shaped former for the wire. Brush the centre of the petals with sugar glue then form ‘around the first petals. insert in to the foil former to dry. Roll out very pale, cream flower paste and cut out the flower with the small fantasy flower cutter. Cut in half and place onto the firm side of the sponge pad. Texture the petals with a texture tool, work from the centre to the outside of each petal. For the second layer of petals, cut out with the medium sized cutter, Lightly use the ball tool to soften the cut edges of the petals. Use the texture tool on each petal, work from the centre of each petal to keep the shape. Take a pea-sized piece of green flower paste and form into a cone shape. Make a small hole on the widest end and hollow out slightly with a cocktail stick. Brush the base of the flower with sugar glue then insert the wire, Brush the edges of the petals with pirk lustre powder and add a little green to the calyx ‘Cake CRAFT @ DECORATION JUNE 2008“7 You will need 24x 10cm (4in) lengths of 26g green wire, / each with a hook on the end. Form a pea-sized piece of paste and insert a glued, hooked wire, Roll between your fingers to shape. Mark the bud with the edge of a palette knife and dust with colour. eS ©) Tape each leaf with one-third width of green stemtex. 7 Brush spring green powder down the centre vein and on the back and edges of the leaf. Steam the leaf and then brush with half diluted strength confectioner's glaze. Cisse elas You will need 50 x 10cm (4in) lengths of 30g green wire. Roll out green flower paste and cut out with the largest cutter. Cut the petals into 6 separate pieces with a scalpel. Add 1a small soft piece of paste onto the wire then place on the petal section. Press between the veiner and allow to dry. ff ee he REL ts lest acer the flower, / make sure that you keep the binding neat. Bend the next two leaves at right angles to the centre stem and again bind tightly. Taper the lengths of the wires, tape neatly to, form a loop at the end of the spray. J -| Colour the mexican paste a very pale green. Roll out | | to 1mm thick and allow to rest, cover with a piece of plastic for a few minutes. Cut out 26 pieces with both sides of the corner cutter. This will give you the opposite side designs. Leave to dry flat on the drying board. ‘Cane Ceart @ DecorArion JUNE 2008 4 7} Roll out flower paste thinly and cut out 75 of each | Z size with the small calyx cutters. Place on the soft side of the cel pad then gently work with the ball tool. Pipe a small dot of royal icing in theteentre when dry.sea ba eae cate es pea ‘small amount of white vegetable fat over the film. Pipe the baseline with a number 2 and the top with number 1 tube with full peak royal icing and leave to dry, make at least one spare for each tier. 45 Meat the ante ofthe cake on each sede Brush the textured section with sugar glue. Place one cut edge at the base of the cake and form the top section around the plastic dowel to make a neat scroll effect with the edge of the palette knife, Remove the dowel when dry. Ape flowers to the corners of the cakes and onto the side panels with royal icing. You might find the use of angled tweezers helpful when securing the flowers between the corner sections. AA ee ati e008) suugarpaste and roll out to 1.5mm thick. Brush with super pear! lustre powder and texture with the filigree side design roller. Trim the width to 4.5cm (12/,in) wide by 10cm (4in) long. ea ee around the base of each cake, with a number 2 piping tube. Ifyou hold the tube at a forty-five degree angle to the cake you will be able to pipe teardrop bead shapes. 47 Semesters ofthe side design sections ‘with a small sharp knife. Pipe ‘two small bulbs of royal icing onto each section and then secure to the sides of the cake. Make sure that you have a left and right piece for ‘each cake side, of Ghee aa teenies rue tie ane rd ane the top edge of the cake with a number 1 tube. Hold. the tube close to the cake surface and pressure pipe the leaf shape, pull away in the direstion of the pointed end of the leaf. (Cake Carr e Deconarion JUNE 2008EE Attach a small piece of sugarpaste onto the scrolls and brush with a little sugar glue. Press each flower spray onto the surface and remove surplus paste with a small palette knife, Scribe a line inthe corner of each tier the same length as the lace pieces. Pipe a line of soft peak royal icing onto the cake and. then remove the lace piece from the film with a thin palette knife. Use a soft paintbrush to secure each lace piece onto the piped line. Insert a flower pick into the top tier. Carefully place the spray of flowers into the holder, then push down with the tweezers to secure into place. Adjust the arrangement with tweezers to avoid Hany breakages. & ‘Cane CRAFT @ DECORATION JUNE 2008, / / Make sure that the cake has been fully iced prior to \ assembly with the barley twist pillars, It is \ recommended that you insert white plastic rods under |, each pillar to take the weight of the tiers when the | cake is assembled, } Place the lace pieces under an anglepoise lamp \ fitted with a 60-watt reflector bulb. Position \ the lamp 30em (12in) away from \ the lace pieces. Start by taping the buds and leaves together as you would to form the shape of the flower spray. Angle the flower heads with the tweezers as you incorporate them down the length of the spray. Taper all of the lengths of wire and bind with stemtex.PID AGLon YOU WILL NEED cake square 30cm (12in) cake drum round 40.5em (16in) buttercream regalice atlantic blue 1kg (2b) (Renshaw) regalice poppy red 500g (Ib) (Renshaw) white sugarpaste 1.5kg (Ib) (Renshaw) cake card 15cm (6in) knife compass and pencil paste colours autumn leaf, liquorice and tangerine dust colours nutkin brown and pink dowels mall rolling pin small amount of royal icing ping tube number 4 ibbon cutter (FMM) oval cutters small rele cutters large (Ateco) ine paintbrush geometric set (FMM) stitching wheel (Holly Products) PADDINGTON BEAR™ © Paddington and Company Limited 2008 Paddington Bear™, Paddington and PB™ are trademarks of Paddington and Company Lid Licensed by ©bpyrights Group swww,paddingtonbear.co.ukey J 4 Draw the circles specified with a compass and position | om the cake as shown in template. Cut around the circles with a sharp knife. Set aside one Sin circle for the feet. DAter the sin D circle template to represent the shape of the feet. Shape the cake with the template, cover with buttercream, ‘marzipan and cover with autumn leaf coloured sugarpaste. [ Form a smooth ball with 300g of sugarpaste. Thin the edges with a small rolling pin to form a mound. Cut the paste into an ellipse and attach to the front of the bear with boiled water: The main part of the nose should attach to the 4in circle of cake, Smooth out the edges. 2 Ainsert 3 “Towels into the feet and trim to the height of the cake. Forma ball of paste with the autumn leaf sugarpaste and cut in half. Apply a little boiled ‘water to the front of the cake and attach the feet. Mark three cuts into the feet with a sharp knife rts rized 7) Stack the cakes Zon top of the cake card. Begin at the top of the stack and make a ‘cut down the sides to blend the cakes together: Layer and cover the cakes with buttercream and then marzipan, Leave for 24hrs before ‘you continue with the body. G. Secure the Owain body to the feet with a little royal icing. Cut into the side of the face with a small pair of clean scissors. Don't worry if you break these later, as you may want to attach more hair when the hat isin place ‘Cake CRAFT @ DeconATION JUNE 2008Roll out atlantic blue sugarpaste and cut cout the back section of the coat. Dampen the back of the cake and attach the paste. The paste should ‘overhang the cake slightly but adjustments can be made if itis too long. PADDINGTON BEAR Cut out the side section, position onto the cake and adjust as necessary, Turn the template over for the other side and repeat. The joinat the front is visible and needs to be as neat as, possible. Form a long thick sausage of paste and open up one end ‘with a ball tool. Bend slightly and form creases in the sleeve with a dresden tool. Make a hand with a ball of paste, mark as for the feet and attach into the end of the sleeve. Repeat for the second arm but omit the hand at this stage. ens tong rectangle of paste, fold in half and crease. Keep the edge joined and ‘open out the rest of the hood. Fold down one side and smooth out the join at the back. ‘Attach to the back of the coat. (Cake Crart @ Decoration JUNE 2008 Fi cetessaape amas of paste and one larger rectangle. Mark each end with a number 4 piping tube. Attach the large rectangle in the middle of the back and the small rectangles to the end of the sleeves, FID eee saee fe collar of the coat and cut out a strip of paste. Cut the paste to form a collar with pointed wider ends, Secure around the top of the coat, 1 BODT caeoh wad 7 Sse pi etter ea pai tacit top of Paddington with boiled water, Attach the circle around the front of his face and down the sides to cover any visible marzipan. Arrange the back in large folds at the re 45 fen the front ofthe hat from a thick piece of paste Form into the shape shown, remove the thickness from the ends and cut into points. Thin the edges with your fingers and stretch to form the folds, Attach to the hat with boiled water, make sure that the join of the ribbon is fies ett Ee parr the centre. Remove the ends with a knife. Position the paintbrush handle in the centre of the lump and roll to thin. Cat two strips of blue paste and attach over the join in the coat. Attach a toggle to each end of the strips on the coat. 4 Harel. long strip of black paste. Set the ribbon cutter with one large section in the middle and cut out a long ribbon of black paste. Dampen the hat in a circle just above the folds at the back. Begin to attach the ribbon at the front, then ‘wrap around and finish with a neat join. 4] Gets int snaned ese nla ithe yeh a small oval cutter. Paint a fine below the eyes anda smile on Paddington with a paintbrush and liquorice paste colour 7] Sut ta meu squared igh ound off fo Jcorners. Indent stitching into the pockets with the stitch wheel along the edges with the rounded corners. ‘Open the pocket slightly and attach to either side of the coat, (Cake Crart @y Deconarion June 2008oe of white paste and one piece of tangerine paste. Glue the paste together and cut out a triangle to form a sandwich. Shape a hand to hold the sandwich and attach into the hollow of the second sleeve Dap eae circles and attach to the comners of the case. Attach a handle formed with a Wide strip of paste, Dust with nutkin brown and paint PB. onto the side of case with liquorice paste colour thinned slightly with water. 2 230% out a rectangle and attach to the front of the jar. ‘Cut out several small orange circles and attach in one corner, dust lightly to represent oranges. Paint the outer circle on the lid and strips down the side with liquorice. Paint the word "Marmalade" onto the jar along with the decorative design. (Cace Caarr @ DecorATION JUNE 2008 Percent a BiGea recon bree of cake with buttercream, lie flat on one side and cover with light brown ‘sugarpaste. Roll out a little more paste and place the suitcase ‘on top. Cut around the cake, flush against one long edge and then leave a tem gap around the remainder. Stand the ‘ease upright and fold the paste down each of the three sides. aC ee 2205" tangerine coloured sugarpaste, Cut ‘outa lid to match the width of the jar with a circle cutter, Attach the lid onto the jar and mark the centre ‘with a slightly smaller circle.PADDINGTON BEAR Back section coat a ~ ie ri Sem. Suitcase e | ’ ae 16 ‘Cane CRAart @ DECORATION JUNE 2008Bouquet for ad winner (Caxe Cast @ DeconaTion JUNE 2008Gerneen aleeenr RIDGE METHOD 1 For all the foliage the leaves have been made with this Roll over the paste once in the direction of the wire to method. Cut an 18g wire in half. Roll a thick sausage of Jeave an indent where the wire is. Use a smaller rolling cream paste and insert a wire half way into the sausage. pin to roll above and to the sides of the wire. The paste ‘must be large enough to fit the template of the leaf. Adjust the amount of paste according to the size leaf. Place the template of the sansaveria leaf on top of the paste and cut around the template with a scalpel. Place the leaf onto a sponge pad and soften the edges with a ball tool. Leave to dry upside down and repeat for the other leaves. Repeat steps 1-3 to make the dracaena leaves. Place the Cut out the fatsia leaves and aucuba leaves with the leaves to dry over a rolled up tea towel to create a same method. Use a large amount of paste and an 18g, curved shape and leave undisturbed to dry. wire for the fatsia leaves and a 24g wire for the aucuba leaves. Once softened hang the leaves upside down to dry, 20 (CAKE CRAFT @ Decorarion JUNE 2008Cutan 18g wire in half and bend the top to form agentle curve, Roll amedium size bal of pale green paste and insert the | Wire, Form a sausage | that is wider at the base | and slightly pointed at the top, make sure the paste is firmly attached. If there is too much paste remove the excess off the bottom of the wire and reshape. |Cut out the spathe of the anthurium from pale green paste, vein with the spathe from a real flower and soften. Make a curved former from folded aluminium foil. Place the wet spathe in the former and make a hole with the wire an, inch away from the indent. Note You must make a hole in the wet paste otherwise you will be unable to assemble the flower once it has dried. Oo four. Take a piece of wire and bend the top to form a small 'L' shape. Place a tiny sausage of yellow paste onto the bent piece of the wire. ‘Make a small slit along the top. You will need 6 stamens for each flower. Tape down the wire of each stamen with half width tape. Cane CRAFT @7 DECORATION JUNE 2008 FLORAL INSPIRATIONS ‘When dry, dust the spadix with a pale green powder, Pipe small dots with a number 0 piping tube and white royal icing around the base of the spadix to add texture Cevratied ous the ridge method and 24g wires cut into thirds. inch a vertical fine at the base of the petal on both sides ‘with tweezers. Hang the petal upside down, Once it reaches a stage when its pliable and will hold its shape, cur! the petal back. You will need 6 petals per flower. We make the stigma, take a piece of half width tape and twist between your fingers and thumbs to forma tight strand, Cut off three 2,5cm (tin) pieces and tape to a 28g wire. Continue to tape along the length of the wire. aely eae) liereete ovary. Attach a ball of green paste Sem (2in) under the stigma. Roll the top of the paste to form a cone shape. Mark three vertical ridges around the ovary with tweezers. dried, attach 6 equally spaced stamens. 45 secant first template and soften on the sponge pad. Glue one petal tightly around the top. Glue the second petal around the cone on, the other side. Continue to work down the stem and gradually attach the remaining petals, leave space, as there are still lots of petals to attach, tte and white petal dust together, to give a pale green. Apply the colour from the outside of the petal inwards with a large chisel head brush. Dust lightly in the centre of the flower and attach the spadix to point downwards with a small amount of royal ‘Once the flower has dried confectioner’s varnish can be used to give the flower a shiny finish. 22 ne eee and bend in the same way as for the anthurium, Attach a ball of ruby paste to the wire and work along to form a thin sausage that is the length of the bend and leave to dry, 16% Jout 7 petals with the second, ‘template and. repeat as before. Make sure that they overlap with the previous petals, As more petals are attached bs : begin to open them out. Repeat with the third and fourth ‘templates. Cut out 7 petals for the third template and 3 petals for the fourth template and leave to dry, Note as the petals reach the end, glue them in closer to the wire. This, will result in a tapered effect. The finished flower should, start thin then get thicker and then finish thin again. cfg teeeriel event rpieects eget Jcolour for the sansaveria leaf. Airbrush the front and back of the leaf and allow to dry. Paint small zigzag lines horizontally onto the dried leaf with black liquid colour. (Cane Carr @ DecorATion JUNE 2008CakeTips To achieve darker colours you can dust the leaves green first and then airbrush them. This results in a darker colour because the petal dust is dissolved by ‘the liquid airbrush colour, | find that colouring the foliage with an airbrush achieves a much more natural colour. aoe ‘each side of each petal with a bright pink and leave a 'V' shape at the bottom and dust this with yellow. A small amount of green colour is applied to the base of the petal to give the impression of the calyx. Paint a thin ine of green liquid colour down the stamen following. the cut. cor nee Davee lily with bright pink and hints of red and purple. Colours like claret and peony work wel. Use a large brush and apply the colour to the flower. Steam ‘over a kettle to set the colour. Once dry tape up the stems with half width green florists tape. Cae Cart @7 Decoranion June 2008 FLORAL INSPIRATIONS 4 ou a small amount of ‘yellow with the green and airbrush the fatsia leaf. To achieve a shiny finish, paint with confectioner's varnish Airbrush the dracena leaves with plain green and airbrush around the edges only to produce a variegated leaf and repeat on the back 2 Airbrush lightly lover the aucuba leaves with yellow. Mix black and green airbrush colour together and use it to dab colour onto the leaves to give a mottled effect with a small paintbrush. Dipessinae ‘with green petal dust. Use half width green tape and attach the petals around the ovary. Make sure all the petals are attached at the same height and that the ends curl outwards and then tape down the length af the wire, Gently move the petals backwards. Use pliers to bend the wire between two of the petals to form the stem,sa Royallicing Us 26 (CAKE Chart @ DECORATION JUNE 2008Pan ene LS s for Beginners TART @ Contrasting Outlines This month | am using contrasting outlines on run-out pieces, which emphasise the shape and importance of the decorations, Any colour can be used, they are usually dark, but delicate colours can be used to great effect where small amounts of a colour are required such as on wedding or christening cakes. The outlines are piped with a piping tube and are not covered by the run-sugar. The contrasting outline forms a barrier between the sections, therefore you do not have to wait for one to dry before filling in the next. A panel can be a simple shape placed on the side of a cake, a complete outline of the side, or pieces on corners, They can be attached directly to the cake, or stand slightly away to create a frame for decoration on the cake. If they stand away remember when you are drawing them that you are working to a larger circumference. Sample panels are shown on a wooden dummy. (Cake CRArt @ DeconaTion JUNE 2008 & Panels Nadene Hurst YOU WILL NEED cake square 18cm (7in) cake card square 18cm (Zin) cake drum square 25cm (10in) marzipan 750g royal icing 1kg (2Ib) liquid food colour crea paste food colour red and black piping tubes numbers 1, 1.5, 4 and 44 i)BEGINNER‘S ROYAL ICING ‘A simple panel standing away from the cake with flowers attached behind. Pipe along the base of the panel to secure it to the cake board. For further interest add a third pane! on the top edge of ‘the cake. Colour only 500g (1Ib) of icing at a time, as required, for the coating and ropes. This way you do not end up with coloured icing that you cannot use. Use a dropper to measure the amount of colour added, then the exact shade can be repeated later. 28 ‘Two corner panels that meet on the edge of the cake, These are particularly useful for straightening the corners and can be further neatened by piping a delicate line of pearis down the join This is a complete frame panel on the side of a cake. As *your piping skills improve the "window" areas can be filled in with filigree piping in various patterns. The open section at the bottom can be used for monograms, flowers or pictures. Place the cake Jon the cake card and coatit separately from the finished cake board. When dry, score round the base with a scalpel to release and lift J) onto the coated board. Seal round the base by piping full peak icing in the gap and smoothing with a thin palette knife. ‘Cane CRart @ DECORATION JUNE 2008Pace the patter for the scroll under run-out film and ‘outline in black with a number 1 piping tube. Z gis litle ved icing to a thick run-out consistency and il in the ribbon sections. When they are complete fill in the white scroll, Keep within the outline, but check that there are no gaps along the inside edge. Use a paintbrush to guide the icing into the corners. Al ‘Outline and fill in the mortarboards. Dry the boards in the same way as the scroll ‘Cane Ceart @ Deconarion JUNE 2008 BEGINNER'S ROYAL \__ strong colours like black can weaken the icing if \, too much is added. Only mix to dark grey and it \ will dry black. Qn ‘the run-outs under a source of direct heat to dry ‘and form a good shine. f the run-sugar has covered the outline in places, you can correct this by carefully painting over the black line. D1 ima tin with write You wil need eight of these. An extra one is useful in case of breakage. 29ROYAL ICING Caan (ee the comer panels with a fine brush to make them look like pages of a book. Here | have used maths as the subject but this can be varied according to the degree achieved. Keep the paintbrush almost dry when painting on run-sugar or the surface will dissolve, Neaten each letter where necessary as you proceed With a fine paintbrush. Never wait until the lettering is complete, parts of it will have started to dry and paintbrush marks will show. Ifyou are left-handed start at the end of ‘each word to avoid moving your hand ‘over the letters you have just piped. ‘cake and leave an equal space above the crown and below the tassel 1 Attach the mortarboards centrally to the sides of the 30 1a the lettering on the cake and pipe in red with a ‘number 1.5 tube. This lettering style is more advanced than previously used in this series, but treat it as, ‘one short stroke at a time. Remember, turn the cake constantly to pipe the strokes towards you each time. 1a line of ropes with a number 44 tube along the ase of the cake and leave a gap of 2.5em (in) at ‘each corner to allow for attaching the corner panels. Caketip If you break the tassels replace them on the cake with thin piped lines. (Cant CRAFT @ DECORATION JUNE 2008BEGINNER'S ROYAL ICING | Pipe a thick white line down the join of the two panels with a number 4 piping tube. 1 ‘Attach the panels to the corners, leave them at a : slight angle away from the cake sides. “| Use freshly beaten royal icing when making run-outs ‘or they may not dry completely. | Soa 4 ‘When the thick line is dry, with a number 1 tube pipe lack semicircles round to represent spirals. The easiest way of piping these lines is from each side to meet in the centre and then smooth over with a damp paintbrush, ‘the ones at the base and whilst still wet attach the run-out scroll to the top corner. | itt 4 ores ropes around the top edge of the cake to match CAKE CRAFT @ DECORATION JUNE 2008ea cDDiamonds “Are Forever Cool and white, crisp and bright. The characteristic look of a traditional Royal Iced cake finished in a modern style. The perfect look for when the weather is warm. Though you could use a sugarpaste covering Most modern weddings are planned with co-ordinated themes in terms of colour and style, be it traditional or contemporary. Every element of the wedding from invitations to table decorations will be linked to the overall theme. This design was created for the wedding of my nephew Nigel and his bride Kate. A striking feature of the bride's dress, embroidered motifs in a diamond shape highlighted with gems and seed pearls, is replicated in the side panels of the cake. The calla sprays mirror the bridal bouquet and the lilac and purple gems were chosen to compliment the colour theme of the wedding. A co-ordinated cake designed for a special couple on their very special day. YOU WILL NEED [ marzipanned and iced hexagonal fruit cakes (measured piping tubes, numbers 1, 3 (Beckenal or PME) point to point), 16, 21, 26cm (6,5, 8.5, 10.5in) + small rolling pin cake drums, hexagonal (measured flat to flat), 22.5, © small sharp scissors 275, 32.5em (9, 11, 13in) reverse action tweezers cake boxes, 25, 32.5, 37.5em (10, 13, 15in) ® scriber Kemper preferred, Guy Paul © quantity of marzipan used should equal half the weight ‘modelling tools, dogbone and dresden 3, 4 (JEM) | of the cake bases 3.25kg (7Ib) 8 x plaster look hexagonal pillars, 8.9cm (3.5in) high, | royal icing (for coating and decoration) 7.6kg (3b 802), (Caulpite) white or ivory to match bride's dress pearl lustre spray (PME) | © modelling paste, pastrima 250g (Sweet Success) > floristry tape green, white © turntable ‘gems on silver wires, 4 clear, 8 lilac and 8 purple, 1 palette knife Blade 10cm (4in) (Culpitt) © palette knife blade 15cm (6in) © tiny rainbow glitter stamens bowl for royal icing (Hamilworth Floral Products) [bowl of icing sugar for dusting [iridescent beading 2mm wide © small sharp kitchen knife © sugar calla lily sprays, 1 large, 1 medium, 2 small, | paint brushes numbers 0, 1,2 (Hamilworth Floral Products) dusting brushes, large and small board edging ribbon, 2m (314. yards), 15mm © parchment piping bags, small - must be good quality (7 or jin) wide paper © glue stick or double sided tape 4 creative plaque cutters with raised trellis insert, sizes ‘damp cloth, white, to cover royal icing 89 x 54, 73x 45, 65 x 40mm (3,5 x 21, 29x 18, 2.6 x 16in) (PME) (Cake Cart @ Deconamion JUNE 2008 35Bo ae ee The side panel decorations can be prepared well in advance. Knead a small quantity of the pastrima and roll ‘out ona board dusted with icing sugar. Cut four plaques of cach size. Push the cutter down and jiggle gently to achieve a clean cut, then hold down firmly and press the plunger. Dry ona flat surface. The base corner decorations are cut when the cake is already iced and dry. Cut four plaques in each size. As each plaque is cut, remove the ends with a sharp, damp, knife and a chopping action, to achieve the illustrated shape. Place the centre portions of plaques under polythene to prevent drying, THM ite — at Py, Th / CakeXip > If you suspect the cake corners may not be identical then choose which side of each tier you wish to be ‘the back and mark with a glass headed pin in the \, board. Number the corners from one to six, working \\_ clockwise, and label the shaped base pieces. NG aay as you fit them to each corner a, in turn. \ Drying time can be shortened by placing the cut plaques on a thin layer of foam - this eliminates the \\ need to turn the pieces, as the top and bottom wild N dry at the same time. F ye ~N \ If the base pieces are dried in the exact shape of the ‘cutter they will not fit the base of the cake snugly. So take each base piece, whilst still soft and pliable, and gently push up to the base of the cake to shape to the corner exactly. Remove with care and dry flat. Remove the retained plaque centres from their polythene covering and cut the diamond shapes to be used ‘on opposing sides. Each diamond consists of four smaller ones. Two can be cut from each piece of paste; you will need three for each tier, but spares may as well be kept. Cake Crarr @ DecoraTioN June 2008‘When all the prepared pieces are dry, check that the cut ledges are smooth. If necessary neaten the edges by gently running a sharp knife along them. Dust all the pieces lightly with silver snowflake lustre powder, work from the outer edge towards the centre, ‘The stamen heads are attached to the plaques by ‘mounting them on a tiny bulb of royal icing piped with a number 1 tube. Place a few heads in the palm of your hand, then using reverse action tweezers roll onto the edge of your palm, pick up and place into final position. Use a fine paintbrush to deposit a small amount of sugar glue into the indented line on the plaque. With ‘tweezers, drop the beading onto the glue. When all four pieces are in place use the back of the tweezers to gently tap the beading, ensuring a firm bond. (Cane Crast @ DECORATION JUNE 2008 ny rainbow glitter stamen heads are used as the final Idecoration on the pre-made pieces. You will need 28 for each tier. Holding the stamen head firmly between thumb and index finger, cut as close to the head as possible. Using this method (holding the head) prevents ‘pinging’ off the hheads in all directions! Cut the iridescent beading into small lengths to highlight the outline of the central diamond on the side plaques. Hold the end of the beading firmly whilst cutting. plaque. ‘Twelve lengths will be required for each tier, each length being three or four beads long depending on the size of lue, never use it directly from out very quickly, Use a clean serial g quantity onto a saucer or 37PPI! 1 Oca sprays are available in a wide range of sizes and styles. | have customized the illustrated ones by removing unwanted filler flowers, spraying the leaves with pearl lustre and taping in sparkle gemns-one clear gem at the tip of each spray, two lilac at the mid point and two purple at the base. gcse eeenn ea areaea ‘Gently press to ease the decoration down into position, Ht Bie tiny bulb of icing onto the pastrima shape, near the cake corner. Insert a glitter stamen head into the bulb with the reverse action tweezers. 38 Adena decoration by piping a bulb of royal icing on alternate sides of each tier to secure the plaques. When positioning the plaques use a gentle side-to-side motion to ensure the plaque is lying flat and securely fixed. Check the plaques are positioned centrally. Howes sides without plaques, mount a diamond shape onto a small bulb of royal icing in the same way as for the plaques. Use a scriber to move into a central position if necessary. Metra crn tube to pipe a line of small border ‘bulbs at the intersection of the corner decoration with the cake side, Ifthe bulbs are too small to cover any gaps, use a larger tube. Knock down any peaks on top of the bulbs with a barely damp, fine paintbrush, 4 Use a number 3 tube to pipea drawn bulb border on the top edge of the cake ng drawn bulb border at the base of ‘each side; insert it between the comer decorations, Leave the piping to dry before ‘mounting the sprays. ‘Cane Carr @ DECORATION JUNE 20084 Pras 2 mounting the spray place plas tempornly jin position to assess the space available. Overwrap the spray ends with white floristry tape to make them less conspicuous. Prepare some sugar cement by mixing a walnut sized piece of sugarpaste with cooled boiled water. Use this to attach the sprays on the lower tiers. DO onesie sprays have set (allow 24 hours cover any Junsightly sugar cement at the rear of the sprays with flower heads attached with icing. | used some small calla heads and the fillers removed earlier from the main sprays. Use a number 3 tube pipe a drawn bulb border at the edge of the cake boards. 2 Three or four pillars per tier may be sed on hexagonal cakes, depending on the design. This particular design requires four pillars to create a balanced effect. (Cake Chart @ DeconsTion JUNE 2008 Ones small sprays for the top decoration, Bend the very end of both sprays backwards and interlock them. Bind the sprays together with white floristry tape, allow the ends to splay out. This will create a foot! when the spray is bent to angle one end up, one down, Use sugar cement to attach i: 2 When the border edging is dry, apply ribbon of your choice to the board edge. Use double sided sticky tape to attach,d Pat Trunkfield PaneCS a4 Summer is a wonderful time for holding special celebrations in the garden and this simple cake reflects those opportunities. Prepare the cake by coating with white "sugarpaste and covering the cake board with green sugarpaste. hexagonal cake 20cm (10in) round cake drurn 30cm (14in) white sugarpaste 15kg (3b) lcecraft ** ready to use gum paste 50g (202) * paste food colours, pink, violet, leat green, yellow, blue * edible lustre spray colours, peari, gold ** plain and wavy edge cutters xxl @r xxl ** ribbed /smocking rolling pin ** straight edge smoother ** daisy marguerite plunger cutter 13mm ** blossom /forget-me-not plunger cutter 6mm ** butterfly cutter small ** quilting tool ** veining /dresden modelling tool PME 10 ** piping bag and 15 piping tube ** ‘number candle * apiece of paper or card folded into a'M' shape To create the green inlay top design, leave the area free from alcohol or cool boiled water, beneath where the circle of green will be. Place the wavy edge cutter in the ! Roll out a small quantity of green coloured sugarpaste, ) Cut out the centre design with the wavy edge side of slightly thicker than the cake covering. Place the ribbed the cutter rolling pin on the paste and roll evenly across. Turn either, the paste or the pin around and roll in the opposite . direction (Cake Ceart @ DeconaTion June 2008 aCakeTip This pretty cake would also be ideal for a wide range of occasions including christer anniversary and seasonal celebrations. a Place the green cut out shape onto a piece of paper ‘towel and lightly spray with the pear! edible lustre colour. Take care to spray from both sides of the paste to give an even coverage. Allow to dry for a few seconds. Place the shape into the cut outt space on the top of the | ‘cake. Use the rounded end of the smoother to gently Jand start at one end, pressing evenly, roll the ribbed ‘ease the cake covering towards the shape; carefully remove rolling pin along the paste. any gap between the pastes. tessa toe depth and sth ofeach sdapanel ofthe Use the wide end of the veining tool to emboss a line cake and trim the edges of the paste to a similar size. Cut }down from the centre point to the bottom edge of the the two scallop shapes with the plain side of the cutter. paste, to create a fence panel effect. 42 ‘CAKE CRAFT @ DECORATION JUNE 2008BIRTHDAY CAKE 4 Qsettena sat J quantity of green sugarpaste to a piping consistency. Place sugarpaste onto the work surface, add water and firmly paddle the paste backwards and forwards until smooth, Place into a piping bag. Ufa | (Pace the panel onto paper towel and spray with pearl of the flowers at colour. Then use the gold colour, held at alow angle and random, on the lightly spray the scalloped top of edges of the paste. Attach corners of each panel the panels to the sides of the cake and also at the centre base of each panel. 4D Cala the ready to use gum pat forthe flowers and 4 22 Toattach the flower to the cake, hold the cutter in roll out finely, use cornflour for dusting, To create the | D position just above the cake surface and press down blossoms, place the cutter onto the paste and press firmly. the plunger to shape and secure the flower in place. Lift up the cutter (with the flower inside), to obtain the best finish, gently wipe a finger or thumb across the cutting edge. Gum paste is another name for flower paste, petal paste and florists paste etc Plunger flowers can also be made in advance and stored for many months. They are ideal for scattering on wedding and anniversary cakes to create 2 confetti effect. A When making the daisies, begin by ejecting the cut Tout shapes onto a foam pad. Shape the petals by pressing the centre with a small ball or bone modelling tool, and attach to the cake. (Cane Crart @ Decoramion June 2008 43To create the butterflies, roll out white ready to use ‘Add additional embossed detail by gently rolling a ‘gum paste fairly finely, use cornflour for dusting. Cut O quitting tool across the paste as required. Place the ‘out the required number of butterflies. butterflies to dry in the 'M’ shaped piece of card or paper. 4 7 Decorate 1 / the butterflies by spraying with pearl colour and. then gently paint the tips of the wings with colour, brush the colour from the edges towards the centre CaP waee } To create a different centre design the number candle can easily be replaced by choosing from ‘a wide range of other novelty or traditional candles e.g. champagne bottles, farmyard or glow sets, 1 QTo | Ocomplete the cake, place the candle in the centre of the cake and secure the butterflies in position around.Sam Bailey and John Dunstan, New College Nottingham (NCN)earreraere was Sam and John are students on the level 3 ABC pastry course and chocolate work is a part of the syllabus. Sam plans to open up her own restaurant and John has a book on Derbyshire's cakes and pastries, coming out in the near future. Making high quality, handmade chocolate at home is well within the reach of the enthusiastic home chef, without the need for expensive, specialist equipment. Just think how impressed your family and friends will be when you present them with a selection of delicious, individually crafted chocolates filled with their own favourite flavours. Follow our easy step-by-step guide and discover for yourself the wonderful world of the Chocolatier. YOU WILL NEED dark chocolate buttons 1kg (21b) (NB This should make approximately 100 chocolates) white chocolate buttons 300g (102) dark chocolate buttons 700g (11/,b) double cream 250m! butter 200g (7oz) liqueur (Baileys) Sor plastic individual chocolate moulds plastic heart shape/casket moulds chocolate thermometer ‘wo double boiler saucepan wooden spoon small paintbrush ‘metal scraper plastic bowl saucepan wooden spoon Piping bag palette knife axe CRAFT @” DECORATION JUNE 2008 a7arrelaere was ara Prepare the chocolate moulds, clean the inside of the mould with cotton wool to remove any dirt or grease, Use a bain marie or a double pan with water in the lower pan and begin the tempering process. Melt the white chocolate to 47°, check the temperature with a chocolate thermometer. When the chocolate has reached the correct temperature; remove and allow the chocolate to cool to 25° stirring at all times. DO NOT ALLOW STEAM OR WATER to come into contact with chocolate, otherwise it will thicken and be unusable. 48 feuded Boil the cream and pour it onto the 700g of dark chocolate and butter. Mix to a smooth consistency and ‘add the liqueur. Leave the ganache to cool down until required. eAip An alternative method to a double boiler is to place ‘a metal bowl inside a saucepan containing water to act like a bain marie. Place the pan back on the heat and continue to stir the white chocolate and warm back up to 28°. Itis now ready for use. ‘Cane CRarr @ DECORATION JUNE 2008Carefully paint the white chocolate into the moulds. This will give the chocolate its final presentation. Leave to dry for 20 minutes ‘Melt the dark chocolate in the bain marie and heat until 47° Remove and stir constantly whilst you allow the chocolate to coo! t027° and then reheat to between | 30-32 Pour the chocolate into the moulds, making sure that you achieve an even coat and then tip out the excess chocolate, (Cake Crart @ Decorarion JUNE 2008 farrereere Gas Couverture chocolate with a cocoa butter content of 75% will give your finished product a high gloss finish and a smooth taste. ‘Tempering Temperatures White Chocolate Melt to 47° Cool to 25° Warm to 28° Dark Chocolate Melt to 47° ool to 27° Warm to 30-32" Me a ae When the chocolate has reached setting point, scrape across the top to remove the surplus chocolate and leave to set 49ra rtoraere as =a gus a piping bag to three quarters fill the chocolates with the chocolate ganache. The chocolates should be kept covered in a dark, dry, cool place whilst maintaining a constant ‘temperature 1 hs i ay of the mould to carefully fem @ r) i remove the : chocolates. Pace | a Ca | ona tray until Ss required. s 6 aoe small amount of tempered chocolate to seal the chocolates and level off with a palette knife. Leave to set in the fridge for five minutes. are cerita oe dees eena evel inside a chocolate heart or casket. This is produced with tempered white and dark chocolate following the same method as for the individual chocolates. soIE modelling paste brown 100g (31302) modelling paste green 100g (31,02) BH brown sugar 100g (3'/,02) 3g white idible liquid silver (Sugarflair) powder colour, nutkin brown, optional (Sugarfair) 2 YOU WILL NEED BE black food colour pen Bi hard board 17.5em (in) cornflour B® greaseproof paper card pencil ruler baking tray pizza wheel butter knife cotton reels x 2 paintbrush | patterned scissors or cutter optional thin sheet of foam optional (Cake CRarT @ DecoraTion JUNE 2008| : Epes | T patterns onto sgreaseproof paper and then transfer onto card. Cut the card templates out aM Cakezip The wall can be dusted randomly with a light ) brushing of nutkin brown to add more character if you wish. Mixsomeof the brown paste with egg white to make sticky glue. Brush the glue along the edge of the board. Stand the wall in place supported whilst itsets.Paint the rest of the board with egg white and cover with brown sugar. Roll out green modelling | paste thinly, Place | onallightly dusted baking tray and cut out the templates for the wheelbarrow Leave to dry, turning over when dry on the top to let the back dry too. (Caxt CRAFT @7 DecorAmiOn JUNE 2008, Peete ea toad Dice ereaa pee beers sretetss Ly the ‘template for the walls on top and cut out with a pizza cutter, Place on a baking tray dusted with cornflour. Mark the long lines with a ruler then mark the short lines with a knife, Roll a 10cm long sausage of brown paste. Press the bottom between your finger and thumb to make the flat base. Cut the top in half with a pair of scissors and open the cut to make the handle of the spade. Paint the bottom with silver Roll out a 12cm thin sausage in green paste Bend in half then bring the sides up to make a shape as shown. Roll out ‘two more 4em thin | sausages and bend in half | at right angles to make the handles. Leave to dry, Chkesip > If you have a thin sheet of foam to lay the pieces on it will allow air all around the pieces this helps the paste to dry quicker and evenly on the top and_/ bottom without the need to z ‘turn over. mee Seer 53ease eae Roll out brown paste and cut out the circle for the wheel with the template, Place between two cotton reels and indent either side to make the wheel. Roll a | green Scm sausage and * bend over the wheel to make the forks. When the wheelbarrow is dry mix some green paste with egg white and brush the edges of the sides and press onto the base. ; Support till dry. Then add the handles with another dab of softened paste. Place the wheelbarrow on foam then use green paste; ‘glue the legs and wheel to the base. When dry position on the sugar soil and secure with egg white and fill with brown sugar. i (0 leieeiveapqsiseaedicsesdieensiet HU fisted edadesedadesdtxes ac aaeelstiuy to give two equal pieces. Take one piece and open and bend upwards to make the foot, Mark the base ‘one end with the end of the paintbrush handle to make the with a knife to create the heel. Stand on the board with the top of the wellington. Repeat with the second sausage. wheelbarrow and spade. 4 Roll out a sheet of white paste and cut out the message card with a pizza wheel, patterned roller or scissors, Write your message on the card with a black food colour pen. Place on the board to complete. 54Ace amet tere eect T) Sugar PLiie Y Beginners —— part 6 - Freesia Fancy The delicate smell of freesias is unmistakable and is everyone's favourite. YOU WILL NEED cel stick (CelCakes) dog bone tool cocktail stick dusts kiwi, rainforest (Edable Art) scissors deep purple, lerion (Sugarfair) abutilion leaf cutter, medium, small (EM) paste white, green lly of the valley cutter 545 (Tinkertech) wire white 30g, 28, 26 gauge 1p leaf veiner medium (Sugar City) ribbon stemtex white, nile green fine stamens daisy cutter medium (FMM) 34 glaze craft knife M edible glue 56 (CAKE CRAFT @ DecoRATION UNE 2008UGAR FLOWERS FOR BEGINNERS Tape up towards the end of a 26g wire for 12mm ('/;in) and continue taping just past the end of the wire. Squash the end of the tape with the back of a knife, cut this into three and trim, Tape six half stamens around the pistil. Roll a mushy pea sized ball of paste into a cone, hollow out the broad end of the cone using a cel stick. Use scissors to divide the cone in half, and then divide each half into three to give six petals, Lightly pinch the corners of each petal Broaden each petal by rolling a cocktail stick away from the central line to leave a ridge, Lengthen the petal with a dog bone tool, Soften the edges and cup the petals. Apopaniie the Rete centre and ad the pe Rol the flower stem between your index fingers to thin it. ‘Arrange the petals to form two layers. The flower can be ‘open o closed to form an opening bud. When dry dust the flower stern with lemon and the rest of the flower with deep purple. When making a partly formed bud, place the flower in an icing nozzle to shape the petals then remove it to dry. ‘Add a tiny white cone to a 30g wire and flatten it. Cut lout a small 'V" shape to leave two ears. ' (CaKe CRAFT @ Deconarton June 2008 37ce mae eee ty ‘Add 28g wires to a variety of different sized white cones, flatten and bend slightly, vein with a knife. pera Start with the ‘V’ shape bud, tape 3-5 buds to one side of a 26g wire, add a closed flower and an open flower. ‘Arrange the buds and flowers to alternate sides of the wire and add movement to the stem. Steam, eet ae of different sized balls in white paste and add 30g or 28g white wires, Leave to dry. ‘Cut out a daisy shape in green paste, broaden each sepal ICut off two sepals; attach to the base of each flower and bud. Dust the calyxes and buds with kiwi, add a little deep, purple to the larger buds. te eee ee ree Ceo aln the abutilion cutter and vein with the hop leaf veiner. Soften the edges, shape and leave to dry. Dust with kiwi moss, rainforest and the edges with aubergine. eee ead (penta lly of the valley shape and cup. Push a cel stick into the shape, add to a partly glued ball of paste and indent slightly and add a hooked 28g wire. When dry tape the buds and flowérs to a 26g wire. Dust the stems and smaller buds with kiwi. Steam.4 Bake the cake according to the instructions provided with the tin. Goat the cake with a thin layer of buttercream and then shell pink regalice, Smooth into the shape of the cake with your fingers. ) Dust the mould thoroughly with Z-cornfiour. Press a small amount of pink mexican paste into the top section of the mould and remove the excess paste. Repeat for the rest of the mould with white mexican paste and leave to dry. teddy bear cake pan (Wilton) sponge cake mix 20cm (8in) buttercream 500g (11b) cake drum round (16in) regalice shell pink 1.5kg (3Ib) (Renshaw) regalice white 750g (1!/,Ib) (Renshaw) Fegalice pink small amount (Renshaw) mexican paste 50g (202) fay Remove the nappy pin from the D mould and trim any rough edges o with a sharp knife, Dust the pink section + with pink dusting power. Paint the pin With silver powder mixed with confectioner's glaze 4 Cut out Tthe nappy and attach to the bear. Cut ut the middle section, fold under the top edge and place on the bear. Smooth the edges and attach the nappy pin in the centre of the nappy. ‘Cane Crarr @ Deconanion JUNE 2008, [Cut out a pink muzzle, Mark the J muzzle with a dresden tool and then attach to the face along with a pink nose. Cut out two white ovals and dark brown Circles. Remove a triangle from the iris and a third of the white oval to form the eye. YOU WILL NEED nappy pin mould (Home Chocolate Factory) Gi oval cutters (PME) heart cutter (FMM) ‘geometric cutters (FMM) ‘dusting colour pink (Sugarflair) paste colour dark brown, pink (Sugarflair) 1 confectioner's glaze [1 metallic dusting powder light silver (Sk) (GZ. Cut out a pink oval from the O geometric set and cut in half to form the ears. Cut out two medium and two small ovals and attach to the arms and legs. Cut dut a heart and attach to the teddy's chest. . eoCresta ‘Coat the cake with buttercream and shell pink regalice. Grease the cutter land press firmly into white mexican paste. Remove the excess paste and the small circles with a number 3 piping tube. Place the plaque in the centre of the cake. Cut out the plaque again and remove the border. Place this around the bottom edge of the cake. Dust the dry plaque with a pale blue 3iy land light green grass. Cut out a complete teddy from autumn leaf ‘mexican paste and then another arm and foot. Dust lightly around the edges with chestnut brown and attach to the cake. Mix alittle brown dust with clear ‘alcohol and paint the eye. Dust pink lightly on the cheek, foot, hand and ear. Paint the stem with rainforest and add a lilac flower and green leaves. 62 [2 buttercream 500g (11b) [0 round cake board 40.5em (16in) [1 regalice shell pink 1kg (2b) (Renshaw) [ regalice white 1kg (2b) (Renshaw) teddy plaque (Patchwork Cutters) © mexican paste 100g (402) © green and lavender (Sugarflair) YOU WILL NEED [1 round cake cooked ina mixing bow! [1 dusting colours chestnut brown [dusting colours ice blue, pink, spring [1 piping tube number 3 (PME) (House of Sugar) (dusting colours rainforest and snowflake (Edable Art) paste colours autumn leaf, grape Violet and spruce green (Sugarflair) 1 clear aleoho! [0 round mould Dust the inside of the mould with ‘cornflour and place a smooth bal of paste inside. Level the paste and attach below the cake. Roll a sausage of paste to join the large cake with the small ball, Mix mexican paste with an equal [quantity of sugarpaste. Cut out the ‘template and emboss. Fold in half, gather and attach to the sausage of paste; support until dry. Add a strip to cover tHe join and paint with lavender and clear alcohol ‘Cane CRart @ DECORATION JUNE 2008,from the cake. Coat the cake with a thin layer of buttercream. Cut out the main nappy section and attach around the bear. Cover the rest of the body with light brown sugarpaste, use an oval cutter for the pads. Mark the muzzle and mouth. Form two ears from paste and make the centre with a lighter shade. Add a black nose and two eyes. Paint a highlight on the eye with super white powder. Use the piping tube to cover the body with fur. Roll out mexican paste and line the | bottle mould (pre-dusted with cornflour), Smooth into the corners with ‘your fingers, trim and leave to dry. Glue h athin sausage of mexican paste around the bottle and secure the other half. Ey | Pe Fiareona ners syeesttnersiins ‘of the bottle, Paint the teat and measurements, Roll out a rectangle of pink paste, emboss with the smocking roling pin and attach to the bottle. Attach to the bear with royal icing. ‘awe Cearr €r Decorarion June 2008, cake 3D teddy (Wilton) square sponge cake 15cm (6in) round cake board 40.5cm (16in) buttercream 500g (11b) royal icing mexican paste paste colours dark brown, pink, navy, ivory, liquorice, auturnn leaf TD regalice white 1kg (2Ib) (Renshaw) ‘Mould 2 arms with sugarpaste, attach into position to hold the bottle and cover with piped fur. Cut 4 cubes of cake and cover each side with a square of white sugarpaste. [bottle mould (The Home Chocolate Factory) piping tube number 233 (Wilton) oval cutter (Wilton) funky lettering tappit (FMM) geometric set (FMM) smocking rolling pin (Cynthia Venn) 1 strip cutter Smm (JEM) ew white pan scourer - lettering with the tappit set and flower paste. Press ‘on the back toobtain a lean cut. Cut strips of sugarpaste with the strip cutteb and attach around the edges of the cubes with a letter in the centre. 63Hat Trick Bow / Rattle Little Fingers Right Wall | 1 Little | | a Fingers Eine Left Wall - Little Fingers Wheel Little Little Little z Fingers 3 Fingers © | 3| Fingers 3 3 a Inge Bae Front 2em 55m eu) | (Cece Cearr @ DeconATioN JUNE 2008 6568 chocolate or sponge cake round 25cm (8in) ‘cake drum round 30m (12in) white chocolate paste 1kg (2.21b) (Tracey's Cakes) (A Piece of Cake /Design a Cake) strawberry flavoured paste Tkg (2.21b) (Tracey's Cakes) (A Piece of Cake /Design a Cake) white belgian chocolate 500g (Ib) (Tracey's Cakes) chocolate buttercream rolling pin icing sugar scissors sellotape tape measure smoother textured rolling pin ribbon cutter palette knife butterfly transfer sheet (Tracey's Cakes) silk butterflies in shades of pink and white x 3 (A Piece of Cake) smal flower picks x3 dised hologram (Edable Art) (Cane Crarr @ DecoraTion JUNE 2008Prepare the white chocolate paste by heating it for 10 seconds in the microwave on full power (850W), and kneading it on plenty of icing sugar. Try not to over knead. the paste, the more you knead it the hotter the paste will become and therefore more sticky. If it is a warm day the paste may not require any microwaving. Measure around, your eake, and prepare a transfer sheet to this size, allow an | overlap of 3em. Join the transfer sheet into along strip with sellotape. Melt 350g of the Belgian chocolate in the microwave (10 seconds stir, 10 seconds stir). This slow melting process is very important, do not be tempted to speed the process up. Pour the chocolate onto the rough side of the transfer sheet and. spread evenly, but not too thinly, you should not be able to see the pattern on the sheet Roll out the strawberry flavoured paste onto icing sugar, cut strips of paste 3em wide x 30cm long, Texture the edges ofthe paste. Plea the paste to form fans (Cane CRAFT @7 DecoRAriON JuNé 2008 FUN WITH CHOCOLATE Spread a thin layer of buttercream onto the surface of yout cake. Roll out the paste on plenty of icing sugar, to the same thickness as you would a marzipan covering and apply to your cake. Cover the board with the paste and. texture it with a patterned rolling pin. After a minute, pick up the transfer sheet and wrap it around the cake The chocolate should still be wet and will stick to the chocolate paste, Place the cake in the fridge for 20 minutes. Carefully remove the transfer sheet to reveal the pattern on the chocolate. Push the three flower picks into the cake and place the butterfly \wires into them. Arrange the fans on top of the cake, secure them by dipping them in the remaining 150g melted white chocolate Dust the whole cake with disco hologram. 6inleabrehaseoa) Wholly Delicious ~ * We all enjoy a cake even if we are trying to eat healthily, so here are some recipes made with low Gl ingredients. They are all delicious and we can eat them without feeling guilty! Valerie Hedgethorne ~ Banana & Cranberry Flapje Flapjacks are very popular as healthy snacks and these are particularly good because of fibre provided by the banana. The cranberries give a slight sharpness to couinteract th They are slightly softer than the normal flapjacks, on peeled weight 110g aeentere METHOD Grease the tin. Heat the oven to Gas 4/180°C/350°F Iva large pan over a low heat melt the butter, sugar and syrup. Do not let it get too hot. Stir in the oats and cinnamon. ‘Mash the bananas and mix in with the cranberries. Put into the tin and press down ‘evenly with the back of a spoon Bake approximately 40 minutes or luntil pale brown, Remove from the ‘Sven and leave to cool for 15 minutes beforetcutting into squares (either 12 or 46). Leave in the tin until col. Keep these in an airtight container - it won't be for long! (Cane CRAFT @ DECORATION JUNE 2008HOME BAKING You will need a baking tray 450g (502) nae ite flour 150g (5oz) plain wholemeal flour . i/, teaspoon bicarbonate of soda Mp 503 (202) porridge oats 1, teaspoon salt 5g ('/,02) Butter oF margarine ‘250ml carton buttermilk Heat the oven to I Gas 6/200°C/400°F Flour a BBP) baking tray. Sieve the white flour, ‘Dbicarbonate of soda and salt into a mixing bowl, add the ‘wholemeal flour and oats. Rub in the fat Pour in the buttermilk and J mix it in quickly with a broad- bladed knife, then with the fir\gertips very lightly form into a dough. Do not knead. 4 Orie floured surface shape it Finto'd at round loaf approximnataly 1Bem (7in) in diameter Place it on the baking tray and score across quite deeply into sections, Z Bake for approximately 30 “the loaf sounds hollow when, tapped. Quick to make and tastes delicious! \ ‘Cake. CaAey & Deconarion Jont 2008Y Fassia Wholemeal Fruit Cake This is brimming with healthy fibre-filled ingredients. The preliminary boiling of the fruit means that it matures quickly so it can be eaten soon after baking. It's a wonderful mix of flavours. You will need a 20cm (8in) round deep cake tin. INGREDIENTS 25g (oz) butter or margarine 475g (607) soft dark brown sugar 225g (Bor) mixed dried fruit 50g (202) dried figs 350m (12fT oz) water 50g (202) walnuts (chopped) 50g (202) glacé pineapple chopped 50g (202) glacé cherries quartered 50g (207) sunflowe! 75ml (3#i 02) orange 300g (100z) wholemeal self-raising flour teaspoon cinnamon ij teaspoon ground cloves 1), teaspoon grated nutmeg a few glacé cherries METHOD, Line the tin with Bake-O-Glide or greased greaseproof paper. Put the fat, sugar; dried fruit, diced figs and water into a pan and stir over low heat until the sugar is dissolved. Bring to the boil, reduce the heat and simmer for 3 minutes. Add the brandy. Heat the oven to }Gas 3/170°C/325°F with a shelf ust below the centre. Bf iets: ws alee irate ‘and cool to room temperature Stir in the eggs, walnuts, pineapple, cherries, sunflower seeds and the ‘range juice, then the flour and spices. | Put into the tin, sprinkle with the sunflower seeds and chopped cherries. Bake for approximately 2 hours until firm. Remove from {the oven, cover the tin with foil and cool in the tin. ‘The mixture of fruits can be varied to your choice but keep to the same total amount. 5Peo plndiecier me esto BT abe cieectienaraicaina fe ureter aa Ee tol eetcoradsatereen ta “The Scots were responsible for cultivating them in Britain and they have always made use of ther in their national dishes, 35 does Ireland toa lesser extent In Scotland, at one time, oats used to be a staple food, and part of a farm labourer's wages would be paldin oatmeal (at bread was made where wheat would not sro, although because oats ar lacking in gluten twas heavy fat bread. ‘Asa cereal, oats contain carbohydrate and so are fan important source of energy but also contain at, ‘alum, ron and the Bviarins. vitamin Cis included in any meal, which contains oats, more iron willbe gained into the blood. Because they are Jacking in gluten they are very useful fr celies. day they are known tobe one of the foods which cn lp to reduce the LDL (lw density lipoprotein) the bd! cholesterol evel inthe blood, nd lower blood pressure ‘Whole grains pla a roe incontralng appetite and scan aid weight ls, which sa fctr in educing ‘the risk of heart problems ts the bran and germ ingrains that el to kee theheartheathy cause thelr soluble fibre dissolves to produce a guile gel that soaks up the LDL. cholesterol oy ee Valerie Hedgethorne The Glycaemic Index (GI) is system of ranking ‘carbohydrates according to how quickly they are converted to glucose, Foods with a high Gl give a rapid rise in blood sugar levels. When foods with ‘low Gt are eaten, the body digests them more slowly and theres a small steady rse inthe sugar levels which prevents sugar highs and lov. Hunger i also kept at ba. Low Gl foods can increase levels of HDL (high density lipoprotein) the "good! cholesterol and reduce the LDL, helping to reduce the risk of cardiovascular disease, Therefore, oats, which are low Gl are extremely useful inthe diet. propucrs (Oats are obtainable as whole grains and rough cat Rolled oets often ale porridge oats have been ‘pearec. This means that hey have the husk {ground off and then steam-softened and rolled ft, They keep wel because heating destroys the enzymes, which would act on their fat to produce free ft cis causing the grain to go rancid, Rolled oats ate very popular for fapacks, xt cookies and biscuits lke dgestives Jumbo ontlkes ar rolled oatfakes. COxtmeals made by grinding the grain into fine, medium or oars (pinwhee!). ‘There are three grades: Fine - used for coating herrings before fying, to rake pancakes, catcakes, saute bannocke (a kind of dropped scones cooked on agile) or the similar Derbyshire oatcakes Medi - Welsh ostcakes (Bra Cire), pain and Orkney Broonie similar te park ae my 4 oF. 4 Los Coarse - haggis, the Irish White Pudding (a type ‘of large sausage), the Scottish Mealie Pudding, or ‘Skirlieand ont dumplings. In the delicious ‘Scottish pudding, cranachan, sometimes called cream cowie, the oatmeal is fist browned before mixing with whipped cream and Drambuie, There is also Atholl Brose which originally was a drink, but nowadays ia dessert ‘of toasted ontmeal with runny honey and whisky. ‘Oat flour can make breads especially if mixed ‘with wheat flour, When oat flours unobtainable itcan be made by processing porridge oats in a blender or processor being careful not to ‘overprocess to dust. (at bran is mainly soluble fibre ands often recommended to speed up the passage of food through the digestive tract as well as maintaining rormal glucose levels in the blood. It is usually eaten as part of breakfast cereals but can also be incorporated in cakes, muffins, breads et. Quick Cook grains and flakes - have been partly cooked and so need much less cooking There isa variety ofthese available for easy breakfasts and. are useful for the busy person, Eaten with blueberries or other fresh fic they wil not only supply energy bution as wel, STORING Keepin a cool, dy, dark cupboard and don't buy in arge quantitiesEach reader who has a cake shown on this page will receive a Daisy Set courtesy of FMM (RRP £3.63). Available from your local sugareraft shop, or from www-fmmsugarcraft.com_ Shirley Lawrence, email Helen Dunston, Colchester. Barbara Calvert, Stockport IF you would like us to consider displaying a photograph of one of your cakes in our gallery please send it into Cake Craft @ Decoration, PO Box 3693, Nuneaton, Warwickshire, CV10 8YQ, It would also be nice if you could send a sentence of two to let other readers know why that cake was special, nd do include your address and phone number. 7sPlus all your regular favourites 12th June 2008