Cakes & Sugarcraft - Issue 170 - July-August 2022

94 Pages·2022·20 MB·English

CREATE I BAKE I DECORATE
All you need to make your own cakes UK's No.1 Cake Decorating Magazine
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BEST FOR

Birthdays Summer
RECIPES
GGeett ccrreeaattiivvee wwiitthh tthhee mmaannyy LLeemmoonn ccuurrdd iiccee ccrreeaamm •
bbeeaauuttiiffuull bbiirrtthhddaayy ccaakkeess!! LLiillaacc--vvaanniillllaa ccuuppccaakkeess •
RRaassppbbeerrrryy rriippppllee rroollll •
Bohemian styles,
AAnndd lloottss mmoorree......
dried flowers and
simple
stencilling
sugar work
Wedding
LOVE
WIN
TOP
£225
TIPS
of prizes
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CCoonntteemmppoorraarryy
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BBrraanndd nneeww The perfect fit for a p r e t t y p ri n c e s s ! mmssttppeeeellccaaddhhssiinnuuhhiimm qqoouussff eeccwwoossii llaattoohhnnuu ddaarr
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48
It’s the busiest time of year for cake makers, there’s no
denying it. With events being circled on the calendar left,
right and centre, it can be easy to feel uninspired by the
influx of weddings, birthdays, anniversaries and baby
showers. So it’s nice to have a selection of new ideas to help
get your creative juices flowing again after a mental block.
When planning a wedding, it’s often advised to choose
classic details to guarantee your photographs stand the
test of time. But we firmly believe that your wedding should
be whatever you want it to be! Be it timeless or trendy,
minimalist or extravagant.
If you’re looking for a little elegance, Elena Wilkinson’s eye-
catching orange sugar flower arrangement would be perfect
76 40
to adorn on a simple white cake. On the other hand, if you
fancy something stylish with a modern twist, the three-
tiered heart cake on page 70 will be sure to get the guests
talking. Not only would this centrepiece fit any colour
scheme, but it also includes a variety of techniques and
textures for you to try your hand at.
In this issue, you’ll also discover a bunch of the hottest
trends for the season, including bright colours, summer-
inspired cakes, sweet sugar work and stencilling, and pretty
macaron and modelling decorations.
There are a whopping 12 step-by-step tutorials for bakers
and cake artists of all skill levels.
33
Seen the trending number cakes and ever wondered how to
make one? Follow the guide on page 24 to make a delicious
and beautiful pink birthday cake with meringue and
butterfly decorations.
Or, have a go at modelling your own sugar characters,
from a sleeping baby to a pretty princess. Experiment with
isomalt to create homemade lollipops and gems that look
great embellished on cakes. Learn how to use moulds,
embossers, wafer and rice paper sheets to add movement
and depth. It’s so easy when you know how!
Plus, learn how to make your own lemon curd ice cream,
pink macarons, raspberry Arctic roll and lilac-flavoured 24 14
cupcakes, all of which are perfect for serving up at summer
parties or enjoying after dinner.
Whatever your style or occasion, whether you’re looking
to learn new skills and techniques, or you simply want to
enjoy the articles over a cup of tea and biscuits, there’s an
abundance of inspiration for everyone in this summer issue.
Connect with us @sugarcraftmag
If you’d like to keep up with the latest cake trends then subscribing is easy. To have Cakes & Sugarcraft magazine delivered directly
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TM Cakes & Sugarcraft is published
bimonthly by Squires Kitchen Publishing,
a division of Squires Kitchen Limited.
The Packhouse, Blackmoor Estate,
Blackmoor, Liss, Hampshire, GU33 6BP, UK.
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Email: [email protected] 78 6 33
Website: cakesandsugarcraft.com
© Squires Kitchen Publishing 2022
All rights reserved. Reproduction in whole or part prohibited
without permission. Neither the Author nor Publisher can be
held responsible for opinions, errors or omissions and cannot
accept liability for injury, damage or loss to persons/property,
however it may arise, as a result of acting upon guidelines and
information printed in Cakes & Sugarcraft magazine.
CAKES & SUGARCRAFT TEAM
Publisher ................................... Squires Kitchen Publishing
Editor ......................................................... Stephanie Roker
Creative Director ............................................... Sarah Ryan
Photography ................................................ Alister Thorpe
CONTRIBUTORS IN THIS ISSUE
Heidi Moore Holmon Viktorija Siskova
Christina Georgiou Lauren Grace Smy
Sarah Hunter Karen Taylor
Ekaterina Metcalf Vicky Teather
24
Trudy Mitchell Elena Wilkinson FEATURES
Printed in the UK by Pensord
46
Distributed by Select Publisher Services, 62 Wimborne Cakes Made With Love Cover reveal and details
Road, Bournemouth, BH3 7AR about Pamela McCaffrey’s upcoming book!
All wallpapers supplied by wallpaperdirect.com
68
Cover cake by Vicky Teather A Piece Of Cake Advice Consultant Lauren
Grace Smy’s top tips for coping with the busy
SPECIAL NOTE
wedding season
For health and hygiene reasons, we have not recommended the
use of raw egg white as a sticking agent in the past, advocating
instead the use of gum or sugar glue. The Food Standards RECIPES
Agency recommends using only pasteurised egg in any food
that will not be cooked (or only lightly cooked). If you decide
to use fresh egg white always use eggs bearing the Lion mark, 55
Raspberry Ripple Arctic Roll This gluten-free recipe
which guarantees that they have been produced to the highest
is dangerously easy to make at home
standards of food safety. All Lion Quality eggs come from
British hens vaccinated against salmonella, are fully traceable
56
and have a ‘best before’ date on the shell as a guarantee of Lilac-Vanilla Cupcakes These realistic piped lilac
freshness. See egginfo.co.uk for further advice and information. flowers are perfectly flavoured
For health and hygiene reasons, removal of all jewellery, nail
76
varnish and false nails of any kind is recommended when Lemon Curd Ripple Lemon curd swirled into
preparing edibles. Oven temperatures provided are based creamy lemon ice cream, ideal for summertime
on conventional ovens. For fan-assisted ovens, reduce the
temperature by around 20˚C.
GIVEAWAYS
FREE PRIZE DRAWS
For each prize draw, visit cakesandsugarcraft.com/cake-chat
12
and enter your name and address into the box on the relevant P roduct Giveaways Your chance to win
product feature by midnight GMT on Wednesday 31st August 70
some of the latest products
2022. There will be a prize draw on Thursday 1st September
2022, unless otherwise stated. Please note that offers are open
to the UK only, we can accept only one entry per person and per
household, and no cash alternative can be substituted for any Visit cakesandsugarcraft.com to see Cakes &
prize. Winners will be notified of the results within 28 days of
Sugarcraft’s recommended list of basic edibles
the prize draw by email. The winners’ contact information shall
and equipment for cake decorating, as well as
be passed on to the relevant third parties, if necessary. A list of
all winners will be available from Cakes & Sugarcraft magazine many more features, competitions and free tutorials.
upon request.
ISSUE 170 JULY/AUGUST 2022
58 48 24
PROJECTS REGULARS
6 12
S tunning Stencilling by Trudy Mitchell Recreate Favourite Finds Top notch baking and
this delicate ombre buttercream cake with cake decorating products
flecks of silver leaf and dried flowers
66
Cake Chat The latest news from the world of cake
14
Live Like A Princess by Vicky Teather Pull out all 67
Slice Of Your News A few of our favourite reader
the stops for a birthday or celebration with this
stories and pictures
personalised fairy-tale cake
84
R ecommended Reads Our pick of the latest cake
24
Y ou’re Number One by Viktorija Siskova Make a
and baking books
delicious pink birthday biscuit cake
85
33 Contacts A selection of top cake decorating
O ver The Moon by Christina Georgiou A sweet
suppliers
cake suitable for all kinds of baby-related
89
celebrations Next Issue A sneak peek of what’s coming up in
the September/October 2022 issue!
40
S ummertime Sweetness by Sarah Hunter
Inspired by summer’s warm sunshine, golden
flowers and thirst-quenching lemonade
48
K oalaty Treats by Heidi Moore Holmon Create
an adorable ice cream van cake topper with a
cute koala
58
F ull Steam Ahead by Karen Taylor The perfect
treat for anyone who loves travel Cakes & Sugarcraft is
70 available to enjoy on your
Love Story by Ekaterina Metcalf Modern version
smartphone, PC, iPad
of a wedding cake with a splash of colour
and Android™ tablet, see
78
Orange Crush by Elena Wilkinson The latest in page 91 for more info
the Rainbow Sugar Flower series
R
Stunning Stencilling
EDIBLES EQUIPMENT MAKING THE
B UTTERCREAM
Round, filled sponge cake, 18cm (7") Round cake board, 3mm (1/8"): 15cm (6")
deep: 15cm (6") wide Round cake drum: 23cm (9") 1
When mixing up your buttercream,
Buttercream: 2.25kg (4lb 153/8oz) Round acrylic disc: 30.5cm (12") don’t worry about it not being white.
SK Fairtrade Sugarpaste: 150g (51/4oz) Cake smoother Buttercream is naturally quite creamy in
Bridal White colour, and the dried flowers for this cake
Floral wire: 22-gauge white
SK Sugar Florist Paste (SFP): 50g are a similar shade so they work well with
Half-width floral tape: white
(13/4oz) Cream the pale cream of the buttercream. That
Cake Pin Every Day' Pin Set: 1 small being said, if you prefer, you can create a
SK Professional Instant Mix Royal Icing:
25g (7/8oz) White CelBud: 2cm (3/4") whiter buttercream by adding a tiny dot
of purple food colouring (paste or gel) to
SK Multi Flower Cutter Set 1, Round Petal/
Clear alcohol, i.e., vodka or gin
tone down the yellow pigment. Mix well
Leaf: 2.5cm (1"), 3.5cm (13/8") and 4cm
SK Edible Silver Leaf, Book of 5 Sheets and add it in very tiny amounts or you will
(11/2")
SK Essentials Edible Glue end up with a grey/purple shade. You can
SK-GI Silicone Rose - Tea Veiner: Large Petal
also use an edible food colour whitener
White vegetable fat
Amelie’s Kitchen Stencil: Fern to help this, if necessary.
SK Pastelz Paste Food Colour: Pink
Dried flowers and grasses
Colour Mill Oil Based Food Colouring:
Turntable
Concrete Grey C OVERING THE DRUM
Non-stick rolling pins: small and large
SK Modelling Tool: Medium Ball 1
Roll out 150g (51/4oz) of Bridal
SK High-Quality Paintbrushes: nos. 4 and 8 White sugarpaste to a 3mm (1/8")
Palette knife thickness. Brush the 23cm (9") drum with
a little cooled, boiled water and lay the
LissieLou Metal Side Scraper: Size 0

sugarpaste centrally over the top.
Plastic side scraper
2
Non-stick board Smooth over the paste with a cake
Food-grade foam pad smoother and trim away any excess

from around the edges with a sharp knife.
Dimple foam drying tray
Small bowls: 4 3
Use a non-toxic glue stick to fix the
Cocktail stick 1.5cm (1/2") white ribbon around the
Polystyrene dummy edge of the drum. Set aside to firm for 24
hours.
1.5cm (1/2") width satin ribbon: 90cm
(351/2") white
Non-toxic glue stick C OVERING THE CAKE
1
Attach the cake centrally to the
cake board, securing in place with a
little buttercream. Place the 30.5cm (12")
acrylic disc underneath the board and

refrigerate for 15 minutes to firm up.
2
Once chilled, begin to crumb coat
the side of the cake with a thin layer
page 6 cakes & sugarcraft JULY/AUGUST 2022 cakesandsugarcraft.com
R
Try your hand at recreating this delicate ombre
buttercream cake with flecks of silver leaf. The
leafy stencil is simple to do and the delicate
arrangement of pretty flowers and grasses help
to highlight the bohemian aesthetic.
by Trudy Mitchell
of buttercream. Smooth over the cake shades together before smoothing over,
with a metal side scraper to create an even but try to keep within the rough quarter of

surface. Repeat for the top of the cake, the height of the cake.
smoothing it over with a palette knife. This
7
layer does not need to be very thick; it is Repeat the method from step 6 to
fine if some of the cake shows through the apply the next colour in the same
buttercream, as it’s only there to seal the way, this time to the second quarter.
cake so the top coat is clean and crumb- Repeat again to apply the very pale pink
free. Transfer the cake to the fridge to firm layer of buttercream, before finishing the
up for 15–30 minutes. last quarter at the top of the cake with
the uncoloured buttercream. Ensure you
have a fairly thick layer of each shade
TOP TIP
of buttercream on the side of the cake,
as you will be doing a few passes at
Remember not to place the
smoothing it out.
buttercream scrapings from the
crumb coat back into your remaining 8
Take a clean palette knife and,
buttercream. Ensure you have a
where each of the four shades
separate bowl to decant the crumb-
meet around the side of the cake, gently
filled buttercream into.
smooth over the buttercream along the

joins to combine them slightly. Repeat
with all of the joins, wiping the knife clean
3
Set four small bowls out in front of in between. This will give you a much
you. Take the remaining buttercream smoother transition of colour up the cake,

and place approximately one third in one rather than four distinct stripes of colour.
bowl, then divide the remainder between
A
9
the other three (the larger amount will be Place the cake on a turntable and,

left uncoloured). starting at the back of the cake,
press the tall metal side scraper firmly
4
Mix a little Pink pastel paste food against the buttercream and pull around
colour into the three bowls with the the side of the cake whilst moving the
lesser amount of buttercream. You want turntable in the opposite direction until
to create three different shades of pink, so you return to where you started (B).
vary the colours from very light to a pale Scrape off the buttercream from the
pink (A). You can do this with any colour smoother and make another one or two
and, if you would like a darker ombre, then passes around the side of the cake until

divide into five or six shades to give a you have a nice smooth finish.

more gradual ombre effect.
10
At this point, you need to ice the
5
To eliminate as many of the air top of the cake with a thick layer
B bubbles incorporated when mixing of the remaining uncoloured buttercream.
the buttercream, smooth and press the Use your palette knife and turntable to
buttercream gently against the sides of smooth the top and create a nice flat

the bowl when mixing in the food colour. surface.
This gentle mixing encourages the bubbles
11
out and means you will have less issues For the final one or two passes
when smoothing it on the cake. Repeat on the side of the cake, it’s a
with the uncoloured bowl too, smoothing good idea to warm up the metal scraper

and pressing to get rid of those bubbles. by pouring over some slightly cooled,
boiled water. Dry it with some kitchen
6
Using the palette knife, apply the paper, place the scraper at the back of
darkest colour of pink buttercream the cake and pull around the side in one
to the bottom quarter of the cake. Smooth smooth motion. Repeat again if you need
the buttercream on the cake quite firmly to, then place the cake in the fridge for
to eliminate any further bubbles and in 30 minutes. These final passes around the
quite a thick layer. The edge does not need side of the cake with leave a small ridge of
to be neat – we are going to merge the buttercream around the top edge.
page 8 cakes & sugarcraft JULY/AUGUST 2022 cakesandsugarcraft.com
PROJECT

12 4
Once chilled, remove the cake Once the buttercream coating
C
from the fridge and hold a sharp on the cake is firm, remove from
knife flat to the top of the cake. Gently the freezer and gently position the Fern
scrape around the top edge to remove stencil against the cake in the area you
the buttercream lip until you have a sharp would like to cover. Apply a small amount

edge finish. of buttercream over the stencil using
the palette knife (D). Smooth out the
13
At this point, you can either buttercream over the stencil with the
continue with the decoration by knife, before running the plastic side
applying some edible silver leaf and the scraper over and across the stencilled area

stencil, or you can leave the cake for a few to remove the excess buttercream (E).
hours or overnight before finishing. The
5
buttercream will crust up overnight but Carefully peel back the stencil to
will still need to be popped in the freezer reveal the pattern. Wash the stencil
before applying the stencil to ensure the in warm soapy water, dry and repeat step 4
buttercream coating is nice and firm. to continue applying the stencil decoration
D
to the cake. You need to work quite fast
with this as the cake can come up to room
TOP TIP
temperature very quickly depending on the
temperature in your kitchen, so you may
Make sure you cover the bowls of
need to pop the cake back in the freezer to
buttercream when you aren’t using
firm up in between stencilling.
them to prevent them from crusting
over. 6
Once you are happy with the
stencilling design, leave the cake to
set at room temperature for 12–24 hours.
D ECORATING THE CAKE
1 TOP TIP
Once the buttercream has set, place
the cake back on the turntable in
front of you. Using a little clear alcohol I chose to dot the stencilled areas E
around the cake, close to and over
and the no. 4 paintbrush, lightly paint
some of the silver leaf. You can,
small areas over the side of the cake to
however, completely cover the sides
give a tacky surface where you want the
of the cake with the stencil or have
silver leaf to be placed.
only one or two areas covered, it’s
2 entirely up to you.
Take a sheet of silver leaf and use
a dry no. 8 paintbrush to lift and
apply small pieces to the tacky areas on
the cake. You can also add larger pieces of MAKING THE REFLEXED
silver leaf to the cake by lightly pressing
R OSE
the sheet directly onto the tacky areas
(C). You can do this in several smaller
1
areas over the cake, in a cascade or just Colour the Cream SFP a very pale
in just one larger area to stencil over. pink shade using a little Pink pastel
Once you’ve applied all the silver leaf you paste food colour. Knead until smooth,
want, place the cake in the freezer for using some white vegetable fat if
10–15 minutes to firm up the buttercream necessary.

coating.
3
Take the remaining plain TOP TIP
buttercream and mix in a little
Concrete Grey food colouring to achieve I use a Cream SFP base when I want a duskier pink shade,
a pale grey shade. The buttercream needs rather than a baby pink-coloured paste that comes when
to be nice and smooth, so remove any air using a White SFP base. You can always add a little brown
bubbles with your palette knife to leave or ivory colouring if you only have White SFP, as this will
you with a creamy texture. help create a much softer, slightly rustic pink.
cakesandsugarcraft.com cakes & sugarcraft JULY/AUGUST 2022 page 9
2
Take a piece of 22-gauge white floral ball tool around the edges of each to
F
wire and push it all the way through soften and curl slightly.
the ready-made hole of the 2cm (3/4")
10
CelBud until it sits centrally in the middle Apply a little edible glue to the

of the wire. bottom third of each petal.
Attach the first petal against the bud so
3
Gather the wire ends together it sits approximately 5mm (1/4") higher
underneath the cone at the pointed than the inner petals. Press one side of
end and twist it around tightly to secure the petal against the cone and tuck the
it in place. Continue twisting down the second petal inside the open edge. Press

length of the wires until you reach the end. together to secure.
4 11
Roll out the pale pink SFP to a Tuck the third and final petal
G
thickness of approximately 2mm inside the open edge of the
(1/16") and cut out nine rose petals using second petal. Press around to secure in
the 2.5cm (1") cutter from the Multi Flower place on the centre, using a little more
Cutter Set 1. Also cut out three petals glue if necessary. Leave the outer edge
using the 3.5cm (13/8") cutter from the set. of each petal slightly curling open, rather
Cover all the petals to prevent them from than wrapping around completely as

drying out. before (H).
5 12
Place six of the 2.5cm (1") petals on Using your fingertips, gently curl
the foam pad and, one at a time, the very top edges of the three

smooth and soften the edges of each petal petals over and set to one side.

H with the medium ball tool.
13
Place the three 3.5cm (13/8")
6
Paint one of the petals entirely with petals on the foam pad and run
edible glue and place it halfway the medium ball tool over the edges to

up the cone centre, wrapping one side curl slightly.
inwards and the other over the top to form
14
a tightly curled centre. One at a time, transfer the petals
to the Large Petal Rose - Tea
7
Apply a little glue to just the bottom veiner and press down firmly to texture,
third of the remaining petals. Take before returning them to the foam pad

one petal and place it centrally over the and laying them right side down.
join of the first, then tuck a second into
I the open edge and wrap them around the 15 Hold a cocktail stick at an angle
cone to form a tight spiral, securing the on one side of a petal and use
edges against the cone (F, G). Use a little your fingertip to gently curl the petal

more glue to secure, if needed. edge backwards over the stick to create a
slight roll (I). Repeat to curl the other side
8
For the second layer, paint the of the petal. You should end up with a

bottom of the remaining three petals gentle point at the top of the petal.
with glue. Place the first petal over a join
16
from the base layer, tuck the next petal Repeat step 15 to curl the edges
into the first and the final petal into the of the remaining petals. Turn
second, and wrap around the cone to form each petal over and cup the centres

a tight spiral against the cone. lightly with the medium ball tool.
J
9 17
Place the final three 2.5cm (1") petals Paint the bottom third of each
on the foam pad and run the medium petal with a little glue. Take the
TOP TIP
Your local florists may be able to help with the dried grasses and flowers.
Alternatively, there are numerous places online to purchase dried flowers.
page 10 cakes & sugarcraft JULY/AUGUST 2022 cakesandsugarcraft.com