Learn 3 essential piping skills, step by step * Make ~_ colourful sugarpaste * + 7 circles in 4 easy stepsMaster three essential piping skills, step by step, and decorate delightfully Dotty Butterfly Cookies. COOKIE CUTTERS: The lowdown on this most useful of baking tools. Find out what types of cutters are on. offer and the pros and cons of each. VICTORIA SPONGE: Find out how to make the perfect Victoria Sponge ~ an afternoon treat and the classic base for your cake decorations. ered y ® BUTTERFLY CUPCAKES: Learn haw to create decorative glitter butterflies and pipe the perfect ‘swirl on your celebration cupcakes. Tae Ln Dremnatnt Masterclass ICING FOR BEGINNERS: An easy reference guide to the six main types of Icing, plus learn how to make royal icing, step by step | S Create a colourful cake in four «easy steps using tools found in your kitchen cupboard. Perfect fora child's birthday party! White Chocolate Cupcakes., Royal icing (SARE GRA MEN, Organise your magazines ‘ inihes beautfl binders Outlining Cookies. Flooding Cookies.. Piping Dots... Icing with Buttercream, 60 onlin and visit vem. deagostinico.ashop corcall 0864 493 5440 for detailsYou can create this deliciously dotty design in six easy-to-follow steps and you'll learn three essential piping skills in the process. Use your Large Butterfly Cutter to get started. reatively ced cookies are more popular than ever cakes and cookies. Once you've mastered them, you'll be able before, and they look beautiful, too. The basic techniques _to create a variety of gorgeous confections for your friends. needed to make these Dotty Butterfly Cookies are much easier and family — and with every issue we'll teach you more to achieve than you think and comprise three key piping skils, creative skills, Turn the page for your fist step-by-step lesson These skills form the basis of many future projects for both inthe art of beautifully ced cookies.Mini Cakes Key Skills Piping an outline around your cookies prevents the icing from dribbling over the edges and gives ‘the most professional finish. Outlining can also be used on cakes, and for creating your own unique or bespoke icing decorations and shapes, called ‘run-outs’. Giving a border to cookies, ‘ake decorations and run-out shapes. This technique is used to fill n or ‘flood! inside an outline with icing, it can be used on cookies, cakes or inside run-out shapes. The icing consistency for flooding is quite runny and gives a smooth finish. (See page 18, Royal ieing Consistencies.) Filling inside the outlines of cookies, cakes and run-outs. ‘ugar cookies and pastel iced butterflies. make a tempting teatime combination. To create these dotty delights, you need three key piping skis: outlining, flooding and dotting. See our Key Skills box (below) to find out more and follow the steps on the right to discover how to master them, This handy technique, done over hardened icing, is great for practising your control when working with a piping bag and an icing nozzle ~ the mote you squeeze the bag, the larger the dot, To remove unwanted peaks from dots, pat down with a damp brush. Practising with a piping ‘bag and creating simple decorations,Steprby Step Icing Butterfly Cookies Sift 150g of royal icing sugar into a bow! and add alittle water. Use a cocktail stick to add a tiny dab of blue colouring and build up colour gradually. Mix well with a metal spoon. Your icing should be soft peak — soft enough to pipe but not runny. (See page 18, Royal Icing Consistencies.) Place your icing nozzle inside a piping bag or snip a small hole in the end of the bag. Spoon three teaspoons of blue icing into the bag. Holding the bag close to the tip, use gentle, even pressure to pipe an outline around the inside edge of each cookie. Let your index finger guide the bag and use your other hand to help you if you need it. Ifyou make a mistake, wipe clean and start again. Thin down the remaining icing with a little water to make it runny enough to flood inside each outline. (See page 18, Royal Icing Consistencies.) After you've spooned your iing into the bag, fold down the end ofthe bag 2 few times to prevent the icing from + oozing out. As you ice, yourhand vill hold the folded end in place. 4- Half fil a clean piping bag and snip a hole in the end - you don’t need a nozzle for this step. Flood inside the outlines, starting at the edges and working towards the centre for a nice, even finish. Allow to dry for four hours. B= Make up your other two icing colours as described in Step 1. Spoon some soft peak green icing into a piping bag and snip off the tip. Squeeze a large dot for the head and a second dot for the body, dragging the tip of the piping bag through the icing to create a pointed tail G~ Place your icing nozzle in a new piping bag and half fill it with purple icing. Pipe small dots onto ‘each butterfly wing, gently squeezing until you get the right dot size (as described in Key Skills, Datting, opposite). Leave to dry, then repeat the steps to create green and purple butterfly cookies.NVR er ce Decorative Ideas eal butterflies are wonderfully varied and there's no reason why your cookie designs can't be, too. Look at the internet. and at decorations in your local supermarket for inspiration. Here are two decorative Ideas to help you get started. % Pretty Paisley Flood your butterty with icing and, while {ts stil wet, drop in dots of runny icing in a different colour, Use a cocktail stick to drag the icing towards the butterfiy's body and create a ‘teardrop’ paisley shape. { & Sier Wings Silver dragée balls are widely available to buy and are an easy way to add a special ‘touch to your cookies. After piping on dots in Step 6, simply press a single dragee into ‘each dot — the icing will hold itin place. Essential Recipe Sugar Cookies 7 This recipe makes around 18 to 20 cookies, giving some spare to practise on. ee OT ee 4 i ene * Ty SRNL ree > eer Lift your butterflies out carefully to make sure they maintain their shape. * Ina bow! or electric mixer, beat the butter and sugar * Preheat your oven to gas mark 4/180°C/350°E fesseter ar Pa peandic ean © Roll out the dough on a lightly floured surface to * Add the egg and vanilla extract and mix together. around 4mm thick and use your Large Butterfly © Sift half the flour into the bowl and mix it in, ote ou ‘then sift in the other half and mix again. * Place on a baking tray lined with baking parchment and bake for 10 to 15 minutes until light golden * Knead the dough until smooth, then wrap in pave ANSI) ct cel ies ore decorate dlingfilm and let it rest in the fridge for half an hour. % Visit mycakedecoratingshop.co.uk to buy tools and ingredients, @ See page 23 for further detailsThese kitchen essentials are among the most usefull tools in a cake decorator’s drawer and you can never have too many of them. Find out here which ones are best for you. Pr fookle cutters are a brilliant tool ~ ‘they not only lend a professional finish to your project in an instant, but they also come in so many shapes that you can find one for almost any occasion or event. From wedding dresses and stiletto shoes to wintry snowflakes and animals, there's probably a cookie cutter ‘out there to suit your needs. Use them to help you create the perfect blank canvas for your designs. Find out more about cookie cutter types overleaf You probably have many items in your kitchen that can double as cutters, but make sure you give them a thorough clean before use. Why not try plastic jar lids, drinking glasses, bowls or ramekins to make different-sized circles?Dypes of Cookie Cutters GT his handy guide will help you understand the pros and cons of the many different types of cookie cutters that are on the market and which ones work best for you. Metal Cutters These are the most widely available type of cutter. They are most commonly made from food-grade aluminium, ‘though you can also find them in copper or stainless steel. Resin-coated metal cutters look goad and hold their shape well. Metal cutters come in an amazing variety of shapes and sizes, and the smaller ones can be used to make sugarpaste decorations. PROS: Lots of variety, easy to use and they give a good, clean dough shape. CONS: Thin uncoated cutters can bend easily and prevent you from getting uniform dough shapes. *% Though most plastic cutters are brightly coloured and for kids, many professional sugarpaste cutters come in plastic and are used for cutting out small decorations, such as specific types of leaves and flower petals. Generally, the thinner the plastic, the cleaner the cut. Plastic Cutters PROS: Standard plastic cutters are safe and easy to use with kids, but won't always give a pro finish, Specialist cutters are great for detailed cake decorations, CONS: Pricey. Specialist cutters can cost up to £15. Plunger Cutters +, ¢ A These can be made from plastic or metal and have a normal cutter shape at one end with a plunger handle. They're used to cut out sugarpaste rather than cookie dough. Place the cutter over the sugarpaste and plunge the handle down. Plunger cutters often have details on them, such as leaf veins, which imprint the sugarpaste with an embossed design. PROS: An easy way to add detailed decorations, especially if you're a beginner. CONS: Expensive compared to standard metal cutters; more prone to breaking due to small parts. Embossing Cutters Also known as 3D cutters, these plastic cutters have a plastic or silicone top. When you press the cutter into the dough, the top of the cutter leaves an impression. After baking, you can then use the embossed details as a guide for your icing. Smaller versions are available for cutting out sugarpaste decorations PROS: A fun way to get a professional finish; helpful to have lines to follow when icing. CONS: Only a small variety of designs available.With the right recipe and technique, a Vietoria Sponge will make the perfect base for your decorative cakes ~ not to mention how good it tastes, t00. you haven't had much suce with sponge cakes before now, this foolproof recipe will help you create a deliciously moist cake th eady to decorate with your beautiful designs. It makes a great alternative to heavier fruitcakes and is a real cr pleaser. This great basic cake should be in every creative cook's recipe file. Here's how to get it right, every timePreheat your oven to gas mark 5/190°C/375°F G.- Place both tins in the oven and check after and prepare and line your cake tins (follow the 20 minutes. The cakes are ready when you can instructions below). insert a skewer into the centre of each one and it comes out clean 2- In an electric mixer or using a large bowl and wooden spoon, cream the sugar and Turn the cakes out onto a cooling rack, peel off butter together until light and fluffy. the greaseproof papers, turn over and leave to cool completely before decorating, Add one egg at a time, beating well until the mixture is smooth @- Sift in the flour and baking powder and fold it into the mixture, Add a little milk if it feels dry B= Divide the mixture between the two tins and use an angled palette knife or the back of a spoon +o level the mixture out. How To Prepare Your Cake Tin ‘A.well-lined tin will ensure that your sponge has an even surface and doesn’t stick to the bottom. © Toline your tins, place one on a sheet of greaseproof paper and draw around the base with a pencil (see a, opposite page). © Cut around the inside ofthe circle to get a snug fit inside the tin * Toline around the inside edge of your tins, cut a long strip of paper that’s a few centimetres wider than the depth of the tin © Fold ll the way along one edge ofthe strip ~ the fold should be a couple of centimetres wide. Snip from the edge of the paper up to the fold ~ do this every few centimetres (b). © Lightly grease the inside of each tin with a little butter to help the greaseproof paper to stick. © Place the long strip around the inside edge of the tin, with the snipped edge folding onto the base. * Pop your greaseproof circle into the base ofthe tin c), and repeat the process for your second tin.Classic -Fillings illings will give your sponge cake an extra SS too. Here are three mouthwatering approaches to Victoria Sponge fillings: ‘% The most famous and popular Victoria Sponge filling is a generous slathering of whipped double cream topped with a layer of halved summer fruits. Some cooks warm up a large dollop of red jam and pour it over the fruit before layering it over the cream. To finish, sandwich your second sponge on top and dust with icing sugar % Vanilla buttercream makes a good alternative to whipped cream (See buttercream recipe, page 14). To create the cake shown on page 9, spread a layer of buttercream on top of your bottom cake and top with ‘a generous layer of raspberry jam. Sandwich on your second sponge and spread another layer of buttercream over the top of your cake. Finish by decorating with raspberries. Try strawberry jam and fresh strawberries instead for a delicious alternative. % For something completely different but equally as flavoursome, try a Chocolate Sponge Cake (see recipe, page 21). Fill it with cherry jam and buttercream to give it a Black Forest twist and cover the top with a layer of buttercream and stoned cherry halves. If you're feeling very indulgent, add a few tablespoons of cocoa powder to your buttercream mixture for a rich, chocolatey finish boost of flavour and some added moisture, you're icing your sponge or covering it with sugarpaste, avoid thick fillings, which can make your cake uneven. Aim fora 3mm layer of buttercream topped with a thin layer of jam.Use your Small Butterfly Cutter and Pink Glitter to create these pretty cupcakes, topped with sugarpaste butterflies. Plus learn how to pipe the perfect swirl, step by step. cm Pas P se ee rltteanes f > as ~~Steprby Step Butterfly Toppers 2. First make your light pink butterflies. Divide your flower paste into two 50g sections and use a cocktail stick to dab a tiny amount of pink food colour onto one section. Knead it in well until it’s pliable and pale pink On a smooth, non-stick surface (you could use greaseproof paper taped down) roll out the pink flower paste thinly to around 1 or 2mm thick. Using your Small Butterfly Cutter, cut out 12 butterfly shapes. Press down firmly to get a clean edge on your butterfly If they stick inside the cutter, gently push them out Score and bend your white card to create a concertina shape. Line each 'V’ in the card with folded strips of greaseproof paper. Place your butterflies inside the ‘Vs’, gently folding their bodies to create a crease down the middle. This will help their wings to hold their shape and dry Upright, so that they look as if in flight. Leave to dry. When your butterflies are dry, gently sweep over their wings with a slightly damp, flat brush dipped in your Pink Glitter. Tap the brush on the edge of the pot before use to ensure that it isn’t too overloaded, Spoon 25g of royal icing into a bowl, add a little water and mix until it is soft peak (ee page 18, Royal Icing Consistencies). Tint the icing pale pink to match your light pink butterflies. Spoon two teaspoons into a piping bag and fold down the open end of the bag. Snip a hole in the tip of the bag and pipe a head and body ‘onto each butterfly. Pipe a large dot for the head and a second dot for the body, dragging the tip of the bag through the icing to create a long, tapering tail. Repeat the steps above to create your magenta butterflies Store your flower paste in small plastic bags when you're not using itto prevent it from drying out. Instead of using folded card, dry out your butterflies on a clean cooling rack, Place each butterfly's body in the gap between two bars and gently push down using the blunt edge of a knife, so that the butterfly wings point upwards. Leave them to dry overnight.Sb jefe Tein It's one of the easiest icing nozzle 4 7 with Buttercream or our butterfly cupcakes, we've piped on swirls using a large open star nozzle. s to use and gives your cupcakes an instantly appetising look. Look out for Issue 2, when we'll give you three essential icing nozzles. w = Sift the icing sugar into a bowl and add the softened butter. Mix ‘them together using a fork or electric mixer, then add the water and the vanilla extract. Mix all the ingredients together well until pale, soft and fluffy 2- Place a large open star nozzle inside a piping bag (you'll receive one with Issue 2 of Cake Decorating) and spoon in the buttercream until ‘the bag is half full. Twist the end of the bag to stop the buttercream cozing out. (Be Hold your cupcake in place and carefully pipe a swirl around the outside edge of the cake, piping inwards and then upwards at the centre of the cake. 4- To attach your butterflies, lift each one carefully off the areaseproof paper and place onto the buttercream 5- Gently push the bodies down 50 that they nestle into the cream Vary where you put them, so they look like they've just landed Recipe fc |). Set a cupcake aside to practise your : Peeasentaerenceatrte ts cra CPST ae mistake, simply clear the top of the cake with a palette knife and start or Success piping skis on. you make a with buttercream, the easier it gets!Butterfly Cupcakes make a wonderful gift = whether for a birthday celebration, baby shower or a housewarming patty. Present them prettily in a patterned cupcake box in complementary colours. You can get hold of these online, from specialist cake decorating stores and from some large supermarkets for a very reasonable price. They usually fit four to six cupcakes per box and are a great and very attractive way to transport your cakes without causing damage. This recipe makes 12 cupcakes or 18 smaller fairy cakes. * Preheat your oven to gas mark 5/190°C/375°F and line a 1Z-hole muffin tin with gold foil cupcake cases, * Ina bow! or electric mixer, cream the butter and caster sugar together until light and fluffy. * Add the beaten eggs and then the vanilla extract and mix together well Sift the flour into the bowl and fold it into the mixture. Stir in the white chocolate chips. * The mixture should have a soft, dropping consistency. Ifit feels a litle dry, add a tablespoon of milk. * Spoon the mixture into the cases, Each case should be two-thirds full. +» Bake for 12 to 20 minutes until alight golden brown. * Leave to cool for a few minutes before moving to a wire cooling rack. Allow the cakes to cool completely before decorating, % Visit mycakedecoratingshop.co.uk to buy tools and ingredients. See page 23 for further detailsing for Beginners The many types of icing on the market and what finish they'll give to your cakes can be confusing if you're a beginner. This handy guide will help you understand the basics. etting the right finish on your bakes is quite literally the icing ‘on the cake. But it's important to know which type of icing will work best for your projects and look great, too. In this beginner's guide to icing we cover six main icing types. On page 18, we show you how to make royal icing, step by step, and how to achieve three icing consistencies that you'll use time and time again. Glace Icing This is the easiest of all icings to make — it's just icing sugar mixed with a little water. This is the kind of icing you have probably used to decorate fairy cakes or to drizzle over a lemon cake, for instance. It’s easy to colour and flavour, so it’s great for kids to use, but it doesn’t give the professional finish of other icings and it doesn’t hold colour as well - | |Royal Icing You can buy ready-made royal icing ‘sugar from any large supermarket, ‘to which you just add water, or you ‘can make your own (see page 18). Ithas a sweet taste and sets hard and crisp, making it perfect for cookie decorations, piping on details and creating bespoke icing shapes or ‘run- ‘outs’ ~a technique we'll cover in a future issue. Royal icing holds its colour well and can keep for weeks. % In Fsoue 2... \ow'\\ receive three This is very versatile ~ once kneaded, it's smooth, pliable and easy to colour, model and emboss with textures. You can also cover cakes with it. Sugarpaste is too soft for delicate models and won't hold its shape, so professionals add to it ‘gum tragacanth’, which makes it more durable, Some brands call sugarpaste ‘rolled fondant’ or ‘regal icing’, which you can buy ready to roll from supermarkets, Flower Paste This is a form of sugarpaste which is very elastic, It can be rolled out finely and dries hard. It’s ideal for creating flowers (like those shown on the left), leaves and models with fine details. It can be mixed 50:50 with sugarpaste to make a pliable but durable mixture. Itis available from specialist cake decorating retailers and is sometimes called florist’s paste or petal paste. ig Nozzles, two Couplers and three Piping Bags with your magazine, and in Decorating Masterclass, you'll learn useful piping techniques and skills, including piping lines, loops, scallops and dotted trails. Poured fondant icing gives your cakes a smooth and satiny finish — exactly like a fondant fancy. It’s used for pouring over cakes or you can dip mini cakes and cupcakes into it. It can be made at home or bought in a ready-mixed powdered form. Find out how to make it in a future issue. Buttercream Easy to make and deliciously sweet, buttercream is perfect for cake fillings, cupcake icing and for piping simple details, decorations and lettering. it can also be spread over large cakes to create an even base for icing over. (See recipe, page 12.)Drona tare Wiener These instructions are for making stiff peak royal icing because t's the best basic icing to start with — it’s easier to water stiff peak icing down to achieve soft peak and runny consistencies than to try and stiffen up from runny icing. Te Sift the icing sugar intoa dean, }~ When your icing makes a stiff grease-free mixing bowl. peak, it's ready. Look at the visual guide below for help. You will need 2. Add the egg whites or the egg Econ ey ere en powder mix and the lemon Gx | you're not using the icing Com evet Ser eatie juice, and beat together. now, spoon it into an airtight reer container, cover with a damp, les B= |fusing an electric mixer, mix on clean cloth and close the lid to PAU Rea REE ee a low speed for 4 to 5 minutes; stop fifrom eryingiout, hte powder and water 6 to 7 minutes for a handheld. al Lae Royal icing is best used fresh TE - The consistency should look but will keep in the fridge for BARC OU ics smooth and shiny. If it looks up to five days. Beat it back to dry, add a drop of lemon juice ‘the right consistency when and mix for a minute or two. you get it out again, Royal Icing Consistencies & Stiff Peak %& Soft Peak % Runny Use this for piping small detail, like Just adda little water to your stiff peak Thin down your stiff peak icing with a litle flowers and leaves. it also makes a good icing —a drop at a time —to make a more water than for soft peak icing to {lu for sticking on decorations and for _softer consistency. Soft peak is used for make a runnier consistency. Ths is used for sticking cake ties together. ‘outlining borders and piping patterns, flooding inside outlines for a smooth finish.This colourful Circles Cake is ideal for a child's party and is a great cake to create if you're » decoration. The layered circles are quick and easy to achieve w ve)D Steprby Step Fun Circles Cake Make a 50:50 mix of sugarpaste and flower paste by kneading it together, then divide it into six equal parts. Knead colour into each ‘one and roll out your first ball of paste to around Imm thick. 2. Using circle cutters in three or four different sizes, cut out several Circles from each ball To help your circles stick to the cake, dot the backs of each one with a small smear of stiff-peak royal icing or a dab of buttercream (if you've covered the cake with chocolate buttercream). = Randomly place your large circles on the cake and hold each one in position for a few seconds — particularly the circles on the sides. If you're adding a circle that folds over the edge of the cake, gently smooth it down. Don’t use too much pressure or you'll stretch it Be Layer on your second and third circles in the same way. Try to vary the colours Expert Tip between your circles as much 77" You can use only sugarpaste, as possible and layer each but by mixing it with flower paste, } circle slightly off centre you'll be able to roll thinner circles, to make your design look (Cand get a better finish.) random and fun. Circles make fun cupcake toppers, too. Build up a mini concentric circle design using just two or three layers of Circles, let it dry out, and place it on top of piped icingUse these fun ideas for cake designs to inspire you to do something different with your sugarpaste circles ~ all of them are easy to achieve and can be tailored to suit any occasion % Retro Polos Polo circles look fun and are easy to make = simply cut out large circles and then cut out smaller circles inside each one. Thick polos keep their shape better and are easier to handle. Alternate polos with solid circles fora retro ‘mod’ cake. This design looks great in just two colours. Essential Recipe Chocolate Preheat your oven to gas mark 4/180°C/350°, * Cream together the butter and sugar in a mixing bowl until light and fluffy * Add the eggs one at a time, beating them into the mixture * Sift half the flour and cocoa into ‘the bowl and fold it in with a ‘wooden spoon. * Sift in the rest of the flour and cocoa and fold in well. Add water if the mixture feels dry. * Divide the mixture between two tins and smooth it down with an angled palette knife or the back of a spoon. * Bake for 15 to 25 minutes. % Radiant Flower Instead of placing your cides randomly, use them to build up a pattem on the top of your cake. Lines of circles that get cradually smaller or larger make a simple but striking design, Try the circular flower design, above. Stat at the centre with small circles and work outwards, using circles that get gradually larger. Cake This recipe will fil two 20cm (8-inch) round cake tins. TT eects Cae Bees DESC SU Re ees * The sponges are ready when you can insert a skewer and it comes out dean, * Leave the cakes to cool on a wire rack before decorating. %& Rainbow Dots Polka dots look especially good if all the sugarpaste circles are the same size, Rainbow polka dots against white sugatpaste look fresh and modem and are perfect for children’s birthday parties when you don't want to be too gir! or boy-focused. They look great on mini wedding cakes, too. a . en your sponges are cool, spread the top of one sponge with a Smm layer of chocolate buttercream. L sponge on top and smooth buttercream al cover both sponges with a palette knife the second © Visit mycakedecoratingshop.co.uk to buy tools and ingredients. See page 23 for further details‘Sugar-coated chocolate sweets will give your cake a fantastic rainbow pop of colour! Divide your sweets by colour into separate bowls — it will make life easier later. ‘The top of the cake is a spiral, graduating through several colours ~ lay your design out before sticking it down. When you're happy with it, stick the sweets down with a dot of royal icing. Now work your way round the side of the cake, sticking on the sweets so that they're random but evenly spaced. This design looks great with little sugar-coated jelly sweets, too. This cute white chocolate button cake is perfect for little gins’ birthday celebrations. Starting at the bottom of your cake, stick on a row of white chocolate buttons, using tiny blobs of melted chocolate as ‘glue’ Now work your way up the cake, one row of buttons at a time. Make sure each new button lines up with the one below it. Decorate the top of the cake with rainbow sprinkle buttons, starting at the outside and working your way in Finish off by wrapping a pretty ribbon around the base in a matching colour. Why not try this cake design using giant milk chocolate buttons instead? Jt’s easy to create fun circle designs using sweets from your local Eshop or supermarket - and kids are sure to love them, too. Here are two cute and colourful ideas to fire up your imagination.for Cake Decorating readers. Visit our one-stop at to find everything you need in our fabulous range, from ingredients that include sugarpaste, and cake-decorating tools to baking pans and cake mixes. CAKE DECORATING ESSENTIALS KIT This cake kit is essential for all bakers, including as it does that fondant, THE MAT. Only with THE MAT will you be able to attain the professional finish achieved by. a bakers. But the kit also includes a multi-purpose tilting turntable that will enable you to decorate those cakes to a high standard, rotating as you go, as well as a Palette Of Petal Dust Number 1 with 9 Colours, a hard.wearing and heavy- duty non-stick rolling board, a handy roll of 100 disposable piping bags, anda ‘h rolling pin with spacers. 8% THE MAT, the ultimate fondant tool % Roll of 100 piping bags ~ 12 inches + Petal dust set — palette of 9 colours % Non-stick HDPE rolling board % Multi-purpose cake decorating tilting turntable % 9.inch fondant rolling© % Perfect your basic piping skills in Decorating Masterclass. % Create a beautiful Blossom Cake and Iced Sponge Squares. ‘% Learn how to make fun Farm Animal Fairy Cakes. 3 Icing Nozzles, 2 Couplers § BM ai reg % Use your Alphabet Embossers to create a Patchwork ABC Cake and cute personalised cookies. % Follow our step-by-step guide to levelling, trimming and layering your cakes. % Discover how to use templates to make stunning Bollywood swirl Cakes. 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