Cakes & Sugarcraft - September-October 2022

94 Pages·2022·24 MB·English

CREATE I BAKE I DECORATE
UK's No.1 Cake Decorating Magazine SEPTEMBER/OCTOBER 2022
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Sugar Flowers
PPeeoonniieess,, wwiilldd rroosseess,,
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Learn how to
paint cakes
MASTER
MUST-TRY
TECHNIQUES
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Simply
the Spookiest!
exciting
tutorials
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PPeerrffeecctt PPeeaarr CCaakkee CChheeeerryy YYeellllooww WWeeddddiinngg PPrreettttyy PPeeoonnyy MMoonnsstteerr
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BY PAMELA McCAFFREY
NEW
BOOK Step-by-step tutorials with tips and techniques
for beautiful, modern celebration cakes
OUT NOW!
16

stunning
celebration
cakes perfect
for all sugarcraft
skill levels
cakes

MADE WITH
Elegant
collection of
Easy-to-follow
LOVE
single and
instructions
multi-tiered
and images for
projects for all making flawless
occasions and centrepieces and
events sugar flowers
AVAILABLE FROM ALL GOOD CAKE DECORATING AND
SUGARCRAFT SUPPLIERS I TRADE ENQUIRIES ARE
WELCOME – PLEASE CALL [phone]
My word, I don’t know about you but this year seems to
be flying by. It’s officially September and autumn is on its
way. Leaving summer behind, it’ll soon be time to turn your
heating on and bust out the thicker knits that have been
stuffed in the back of your wardrobe for months. Cosy vibes
coming at you!
A season drenched in tradition, autumn is the perfect time to
reflect and embrace change. As the nights draw in, why not
retreat to the kitchen and try your hand at some new cake
and sugarcraft projects?
There are a bunch of original tutorials in this issue that will
keep you occupied over the coming months. From simple
recipes to detailed sugar work, we’ve got you covered.
A number of these showstoppers can be used at all kinds of
events. Generic cakes are perfect for all occasions, and the
46
ones shown here will be your best friend if you’re looking for
something impressive that you can tailor to whatever style
is needed. The black cake on page 46 is a great example of
16 58
this. Not only does it teach you how to paint cakes, apply
ganache drips and add chocolate work to your designs, but
it’s achievable in any colour imaginable. You can even use it as
the foundation for your future pieces. Even themed cakes like
Debbie Brown’s on page 36 can be presented at a variety of
celebrations, such as a baby shower, Christening or even
a first birthday party.
We also haven’t forgotten that the spookiest time of year
is nipping at our heels. Have a go at recreating the carved
monster cake found on page 16, which is sure to be a big
hit with both children and adults alike. And let’s not forget
the amazing skull cupcakes honouring Día de los Muertos,
otherwise known as the Day of the Dead. Bring a pop of
colour to your festivities or themed parties with these fun
modelled treats, a delicious way to celebrate!
As usual, we have beautiful bunches of sugar flowers ready 28 6
for you to experiment with. Fancy something timeless? What
about a crisp white cake with delicate hand-painted elements
and a king protea centrepiece. Looking to incorporate some
colour? Give a pretty pastel arrangement or a blooming big
and bold peony flower a whirl. If you want something inspired
by bridal wear, try a classic white wedding cake with stylish
wafer ruffles and a large sugar rose.
Don’t forget to keep in touch and send us any pictures of
projects you attempt. We’d love to see what you come up
with!
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.
Tel: [phone]
Email: [email protected] 22 58
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
Debbie Brown Amber Seah
Emily Hankins Lauren Grace Smy
Sébastien Haramendy Karen Taylor
Jacquie Lawes Leigh-Anne Walton
Sweet LionHearts Naomi Yamamoto
FEATURES
Pamela McCaffrey Anne Yorks
Printed in the UK by Pensord 25
From Sketch To Reality Emily Hankins
Distributed by Select Publisher Services, 62 Wimborne
offers up her timeline and design process
Road, Bournemouth, BH3 7AR
for bringing wedding cakes to life for clients
All wallpapers supplied by wallpaperdirect.com
Cover cake by Sébastien Haramendy 56
A Piece Of Cake Advice Consultant Lauren
SPECIAL NOTE Grace Smy chats to Bailey & Roo about
For health and hygiene reasons, we have not recommended the branding for your baking business
use of raw egg white as a sticking agent in the past, advocating
instead the use of gum or sugar glue. The Food Standards 72 F ive To Follow: Floral Arrangements Be inspired
Agency recommends using only pasteurised egg in any food
by our selection of cake artists on social
that will not be cooked (or only lightly cooked). If you decide
to use fresh egg white always use eggs bearing the Lion mark, media
which guarantees that they have been produced to the highest
standards of food safety. All Lion Quality eggs come from
British hens vaccinated against salmonella, are fully traceable RECIPES
and have a ‘best before’ date on the shell as a guarantee of
freshness. See egginfo.co.uk for further advice and information.
22
For health and hygiene reasons, removal of all jewellery, nail Apple Or Pear & Elderflower Cake A
varnish and false nails of any kind is recommended when deliciously moist cake with a pretty
preparing edibles. Oven temperatures provided are based
candied fruit design
on conventional ovens. For fan-assisted ovens, reduce the
temperature by around 20˚C.
84
Flourless Chocolate Cake This gooey cake
FREE PRIZE DRAWS works as a quick, but impressive, gluten-free
For each prize draw, visit cakesandsugarcraft.com/cake-chat
treat
and enter your name and address into the box on the relevant
product feature by midnight GMT on Wednesday 2nd November
2022. There will be a prize draw on Thursday 3rd November
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 171 SEPTEMBER/OCTOBER 2022
16 46 36 28
PROJECTS REGULARS
6 14
D ía De Los Muertos by Sébastien Haramendy Favourite Finds Top notch baking and
Bring colour to your parties with these fun and cake decorating products
easy-to-make skull cupcakes
44
Talent Spotlight: Christina Georgiou Shining a
16
Monster Mash by Karen Taylor Show off your light on top cake talent
skills and make your own carved monster cake
66
Cake Chat The latest news from the world of cake
28
A Very Yellow Wedding by Pamela McCaffrey 67
Slice Of Your News A few of our favourite reader
This dainty pastel centrepiece will add even
stories and pictures
more cheer to someone’s big day
83
R ecommended Reads Our pick of the latest cake
36
N oah’s Ark by Debbie Brown Make some sweet
and baking books
animal pairings, ideal for children’s celebrations
88
46 Contacts A selection of top cake decorating
P ainted Drip Cake by Sweet LionHeart Learn
suppliers
to paint cakes, apply ganache drips and add
chocolate work to your designs
GIVEAWAYS
51
P retty Peony by Naomi Yamamoto Adorn any
cake with this beautiful sugar peony rose 14
Product Giveaways
58 V intage Chinoiserie by Amber Seah Try your Your chance to win
hand at this white cake with hand-painted some of the latest
elements and king protea sugar flowers products
68
Give Thanks by Anne Yorks Pipe a platter of
Cakes & Sugarcraft is
beautifully decorated cookies for autumn
available to enjoy on your
74
Wild Rose Bloom by Leigh-Anne Walton smartphone, PC, iPad
Recreate this timeless wedding cake adorned and Android™ tablet, see
with stunning sugar flowers and wafer ruffles page 91 for more info
Día de los Muertos
Skeletons are scary, right? Not if you're celebrating Día de los
Muertos, otherwise known as the Day of the Dead. Bring colour
to your festivities or themed parties with these fun and very
easy-to-make skull cupcakes, a delicious way to celebrate!
EDIBLES EQUIPMENT
Chocolate cupcakes in black cupcake Dusting brushes: small, medium and large
cases: 6 Pearl silicone mould: 6.8cm (23/4")
Cornflour, for dusting Palette knife
SK HD Sugar Modelling Paste: 200g (7oz) Non-stick board
White and 10g (1/4oz) Black Non-stick rolling pin
SK Professional Dust Food Colours:
Round cutter: 6.8cm (23/4")
Gentian (Ice Blue) and Rose
Smoother
SK Neonz Paste Food Colours: Blue,
Modelling tools: dresden, mini ball, small
Green, Orange, Pink, Purple, Red,
ball, medium ball and large ball
Turquoise and Yellow
Small plunger cutters: blossoms, stars,
Filling or icing of your choice: 250g
hearts, etc.
(83/4oz)
Ateco Round Plain Piping Tips: nos. 800,
801, 802, 803, 808 and 809
JEM Round Piping Nozzles: nos. 2, 3 and 4
Wilton Filling Piping Tip: no. 230
Water brush pen
Craft knife
Cling film
P REPARING THE EYEBALLS
A B
1
Dust the cavities of the pearl silicone
mould with a little cornflour. Brush off

the excess.
2
Place a small ball of White modelling
paste in the 1.6cm (5/8") and 1.2cm

(1/2") cavities (A).
3
Push the balls into the cavities with
a large ball tool to ensure they fill the
entire space (B).
page 6 cakes & sugarcraft SEPTEMBER/OCTOBER 2022 cakesandsugarcraft.com
Muertos
You can follow this tutorial to make each
of the six skull designs, or you can pick and
choose your favourite and just make those.
What's great about these toppers is that the
skull shape is the same for every cupcake,
which means you can experiement and get
creative with your decorations.
by Sébastien H. Cupcake Artist
uncupcakeladdition.fr @uncupcakeladdition
4 2
Hold the paste with your finger and Place the white circle centrally over
C
carefully cut off the excess with a one of the iced cupcakes (H). Use a

blade (C). Keep your offcuts. smoother to achieve a nice smooth finish

over the surface.
5
Gently demould the paste from the
3
cavities, twisting and tapping the Choose where the chin of your skull
mould against the work surface. Allow will be. Now gently pinch the area of

the two pieces to harden overnight. white paste along the edge of the cupcake

to create a slightly protruding chin (I).
6
Using a medium dusting brush,
4
lightly dust the edges of the Create the temples with a dresden
eyeballs with Gentian (Ice Blue) dust food tool, making a diagonal indentation

colour (D). on both sides right in the middle of your
cupcake at a slight angle (J). Also mark a
7
Repeat steps 1–6 to make six pairs horizontal line for the mouth along the

of eyes in total. chin area (K).
D
5
Accentuate the jaw with a large ball
TOP TIP
tool. Press the tool into the white
paste at the top and on either side of the
Whenever possible, make the
chin (L).
eyeballs well in advance, at least
24 hours before, as they will be dry 6
Accentuate the temples by gently
and hard enough to be manipulated
pressing your index fingers along the
without losing their rounded shapes.
side of the cupcake where you previously

marked (M).
7
Make a short vertical indent in the
PREPARING THE
centre of the chin to make a dimple.
C UPCAKES
8
E Using a combination of small and
1 mini ball tools, create the teeth
Bake your favourite cupcake recipe
sockets above and below the marked
in black cupcake cases. Fill the cases
mouth. Begin with two larger teeth right
enough to obtain nicely domed cupcakes,
in the middle with the large end of the
up to the brim (E). Allow the cupcakes to
small ball tool (N). Proceed with the small
cool completely.
end of the small ball tool to create sockets
2 on both sides, continuing with the large
You won’t be able to properly ice the
end of the mini ball tool for the last two
top of the cupcakes, so I suggest
teeth sockets on either side (O).
you fill them inside with the filling of your
choice using a piping bag fitted with a 9
Roll out a marble-sized piece of
no . 230 piping nozzle.
Black modelling paste to a 3mm
(1/8") thickness. Cut out two circles using
3
Ice the cupcakes with a very thin a no. 808 and no. 809 piping nozzle.
F
layer of filling or icing, just enough to Also cut out a tiny blossom using a small

coat the top. Use a palette knife to ensure plunger cutter (P).
you achieve a smooth surface (F).
10
Trim the blossom with a craft
knife to obtain a tiny heart
M AKING THE SKULLS
shape (Q).
1 11
Roll out 5g (<1/4oz) of White Place the two circles and the little
modelling paste to a 5mm (1/4") heart on the skull; try to avoid any
thickness using a non-stick rolling pin (G). glue or water at this point. You just want
Cut out a circle using a 6.8cm (23/4") round to determine the position you want the
cutter, keeping all your offcuts for later. eyes and nose to be placed in.
page 8 cakes & sugarcraft SEPTEMBER/OCTOBER 2022 cakesandsugarcraft.com
PROJECT
G H I
J K L
M N O
P Q R
cakesandsugarcraft.com cakes & sugarcraft SEPTEMBER/OCTOBER 2022 page 9
S T U
V W X
Y Z AA
AB AKC AD
page 10 cakes & sugarcraft SEPTEMBER/OCTOBER 2022 cakesandsugarcraft.com