Busy Girl’s Guide to Cake Decorating; Create Impressive Cakes and Bakes No Matter What Your Time...

822019 Busy Girlrsquos Guide to Cake Decorating Create Impressive Cakes and Bakes No Matter What Your Time Limit

httpslidepdfcomreaderfullbusy-girls-guide-to-cake-decorating-create-impressive-cakes-and-bakes-no 122

Ruth Clemens

cake decorat ing

T h e

B us y

Gir lrsquos

G u i d e t o

The fast simple

way to impressive

cakes and bakes



ContentsIntroduction 6

GET READY 9

Equipment and ingredients to help you preparehellip

GET BAKING 17Cake and icing recipes to make your mouth water

GET DECORATING 35

Techniques and know-how to build your con1047297dence

NOW GET BUSY 55

Twenty-1047297ve projects to motivate and inspire you

EVENING WHIP-UPS 57

(to make in an hour or less)

HALF-DAY DELIGHTS 75

(for when yoursquove got a couple of hours to spare)

WEEKEND WONDERS 97

(longer projects to take your time over)

Troubleshooting 118

Glossary 122

Templates 124

Suppliers 125

About the Author 126

Acknowledgments 126

Index 127



I n t

r o d u c t i o n

6

Introduction Welcome to The Busy Girlrsquos Guide to Cake Decorating Irsquom guessing you

have this book because you fancy your hand at a spot of cake decorating

you donrsquot have much time and are the typical lsquobusy girlrsquo Well yoursquore in

the right place This book is all about cake decorating without the fuss

the palaver and sometimes the tears too

The projects within the book are split into three sections TheEvening Whip-Ups (one-hour projects) are perfect

when you have very little time and are easy to throw together one evening after work The Half-Day Delights

(two-hour projects) are for when you have an afternoon to spare Finally the Weekend Wonders (three- to four-

hour projects) are for when yoursquove got a bit more time available in your schedule

In cake-decorating terms all of the above are tiny amounts of time ndash large intricate projects take professional

cake decoratorrsquos days if not weeks of work We busy girls donrsquot have the time or the patience (OK then thatrsquos just

me) to create those kinds of works of art but this book contains stunning projects that can be achieved in next

to no time

I cheat I do things the quick way for maximum impact Irsquoll have lsquotraditionalrsquo cake decorators up in arms with my

kamikaze ways but hey it is what it is and I was never one to toe the line I am the typical busy girl (perhaps more

the busy than the girl these days) ndash I have three young boys needing my attention wanting punctures 1047297xed the

paddling pool 1047297lling up and feeding every two minutes a bustling household 1047297lled with family friends and pets

and not forgetting the other lsquoboyrsquo in the house my husband So here it is The Busy Girlrsquos Guide to Cake Decorating

ndash the perfect place to start your foray into the world of cakes

So letrsquos get this show on the road ndash cake decorating ndash the busy girlsrsquo wayhellip

Ruth x



I n t r o d u c t

i o n

7



G e t R e a d

y

11

Pearl-headed

pins

Essential itemsdecorating

Cake boards

and cards

Icing

(confectionersrsquo)

sugar shaker

L o n g s u

g a r p a s

t e

( r o l l e d f o n

d a n t ) r o l l

i n g p i n

I c i n

g s m

o o t h e

r

Sharp

knife

S e r r a t e d

k n i f e

Double-

sided tape

Disposable

piping (pastry)bags and

selection of

nozzles (tips)

Set of round cutters

ndash straight-edged and 1047298uted

Selection of small

decorative cuttersndash blossoms

butter1047298ies stars

hearts etc

Edible gel

paste coloursPastry brush

and variety of paintbrushes

Ribbons

Cocktail sticks(toothpicks)



G

e t B a k i n g

22

Chocolate cake

This chocolate cake recipe is brilliantly moist and lovely The milk

and vinegar combination replicates buttermilk which can be hard

to 1047297nd (lifersquos too short to hunt for buttermilk) This recipe makes

a fairly deep cake so you should only need one for the complete

cake Chocolate cake will keep well wrapped in an airtight

container ideally in the fridge for up to one week It can be kept

frozen for three months

TIP

The base of your baked cake will

become the top when decoratingit To avoid the cooling rack

indenting marks as it cools flip

the cake upside down to cool



G

e t B a k i n g

32

Chocolate frosting

This is a rich and decadent frosting which is ideal

for a luxurious cake

Ingredients (for enough to pipeswirls on 12 cupcakes or 24if coating with a palette knifeor to 1047297ll a 20cm8in cake)

200ml (71047298 oz) double (heavy) cream

200g (7oz) dark (semisweet) chocolate

250g (8frac34oz) icing (confectionersrsquo) sugar sifted

bull

bull

bull

Method 1 Chop the chocolate roughly

2 Heat the cream in a pan until just

below boiling Remove from the heat

3 Add the chocolate and allow to stand

for two minutes

4 Stir to a smooth glossy ganache

5 Allow to cool fully to room

temperature The ganache needs to be

fully set before adding the sugar

6 Beat in the sifted icing (confectionersrsquo)

sugar until smooth

TIP

Chocolate with a high

percentage cocoa solidscontent gives the best flavour

but make sure itrsquos a cookrsquos

chocolate otherwise the

ganache may split

ldquoIf yoursquore in a hurrywhy not use shop-boughtfrosting There are lots

of variations availableand then yoursquore readyto go without the fussrdquo



G e t D e c o r a t i n g

43




45

6 Using a sharp knife cut cleanly around

the base of the cake to cut away the

excess sugarpaste and remove

7 Use your hands and the smoother to

1047297nish off the cut edge Set to one side

and allow to dry before decorating





E v e n i n g

W h i p - U p s

60

Loveheart

fountain MAKING A WIRED CAKE983085TOPPER

A mini-cake is brought to life witha dramatic yet super-easy fountainof wired hearts See what ribbons yoursquove got in your box and adjust

the colour scheme to match

TIP When making cake toppers

push the posy pick into a piece

of polystyrene or a potato to

keep it steady and upright

while yoursquore working on it

Ge t i t t o g e t h e r hellip65cm ( 2frac12 in) r ound mini-cak e pr epar ed f or cov er ing10cm ( 4in) r ound cak e car dSugar paste w hite pur ple and hot pink

Cutter s 10cm ( 4in) r ound mini hear t cutter s set ( PME)Butter cr eam or r oy al icingPosy pick

Sev en gold 1047298or istsrsquo w ir esRibbon pur ple 2cm ( frac34 in) thick hot pink 5mm ( 1048625 frasl983096in) thick Pear l-headed pins

Basic equipment ( see Equipment)

bull

bull

bull

bull

bull

bull

bull

bull

bull

bull

1 Brush the cake card with a little water

Roll out the white sugarpaste to a 3mm

(1048625frasl983096in) thickness Cut out a 10cm (4in) circle

and place onto the cake card to cover

it Neaten around the edges with your

1047297ngertips and polish the surface with an

icing smoother (see Covering a board

with sugarpaste)

2 Roll out some more white sugarpaste

this time to a 5mm (983091frasl983089983094in) thickness Cover

the mini-cake trimming the excess neatly

and polishing with an icing smoother

(see Covering a mini-cake)

3 Place the covered mini-cake in the

centre of the covered cake card securing

with a dab of buttercream or royal icing

Set aside to let the sugarpaste dry

4 Trim the bottom of the cake with the

purple and pink ribbons securing at the

back of the cake with pearl-headed pins



E v e n i n g W h i p- U p s

65

ldquoDonrsquot worry if youdonrsquot have a cake board ndash decorate the cake ontoa pretty plate instead

You donrsquot need specialbrushes either ndash a cleandry make-up powderbrush is the ideal toolfor adding lustre dustrdquo

4 Roll the shape out thinly on your

work surface dusted lightly with icing

(confectionersrsquo) sugar to stop it sticking

Once it is in a long rectangle fold it in

half widthways Lightly press the two

edges together leaving the top fold

slightly puffy

5 Still on the work surface start to roll

the 1047298ower up from one end Once the

roll is started lift it up and hold it with

your hands as you continue to roll up the

1047298ower (see Making a rolled rose) Pinchoff the excess sugarpaste from the base

of the 1047298ower and set it aside

6 Repeat the process making seven

1047298owers in total in graduating sizes

Secure the 1047298owers in place on top of the

cake using a dab of water

7 For the leaves roll small balls of green

sugarpaste and 1047298atten with your 1047297nger

Pinch the ends of each 1047298attened ball

to create the points of the leaf Mark a

central vein down the leaf with the back

of a knife You will need 14 leaves in total

again in graduating sizes

8 Place a sugarpaste leaf between each

of the 1047298owers on both sides securingwith a dab of water If desired dust the

cake with sparkle lustre dust for bit of

extra shimmer




71

TIP

You can buy special modelling

tool sets that include a stitch-marking wheel but a serrated

knife works just as well and

can be found in every kitchen

TIPDonrsquot be tempted to apply the

ribbon strips in two pieces

instead of four Long lengths

of sugarpaste rip and crack

very easily and yoursquoll be

back to square one ndash short

pieces are the way to go

3 Gather the trimmings together and

knead until a smooth even colour is

achieved Form a thick sausage and roll

out into a long thin strip 4mm (1048625frasl983096in)

thick Using a pizza cutter cut the strip

into four 4cm (1frac12 in) wide strips each

20cm (8in) long

4

Using a serrated steak knife gently

imprint the stitching pattern on each

edge of the strips approximately 5mm

(983091frasl983089983094in) away from the edges5 Apply a little water to the cake and

secure each strip in place Trim any excess

off the strips in the centre

6

To create the bow cut another strip

of sugarpaste this time 24cm (9frac12 in)

long and 8cm (3in) wide and mark withstitching lines as before Turn the strip

over so the right side is facing the work

surface Fold in each end to the middle

and pinch the bow in the centre gently

7 For the centre of the bow take a 25cm

(1in) strip mark with stitching lines and

wrap the ends underneath the back of

the bow Position the bow in place in the

centre of the cake

8 Trim the base of the cake and the edge

of the board with purple ribbon securing

at the back with pearl-headed pins

ldquoMarbling sugarpasteworks with all sorts ofcoordinating coloursand is a great way ofusing up excess pieces

left over from otherprojects It means youcan get a great cake withthe minimum of fussrdquo



E v e n i n g

W h i p - U p s

72

Polka-dot

candlesINCOPORATING CANDLEHOLDERS

INTO A DESIGN

Often when decorating cakes weforget to leave space in the designfor candles Not here ndash this cake

is designed with the birthdaycandles in mind

Ge t i t t o g e t h e r hellip20cm (8in) round cak e prepared f or cov ering30cm (12in) round cak e board

Eight 10cm (4in) celebration candlesButtercream

Sugarpaste pink and whiteRound cutters straight-edged 25cm (1in) 1047298uted 35cm (1frac12 in)

12mm (frac12 in) wide pale pink ribbonPearl-headed pins

Basic equipment (see Equipment)

bull

bull

bullbull

bull

bull

bull

bull

bull





Get it togetherhellip

H a l f - D a y D e l i g h t s

78




85



H a l f - d a y d e l i g h t s

91

107



W e e k e n d

W o n d e r s

107



Troubleshooting Cake decorating can be frustrating at times when things donrsquot quite work out

the way you wanted I did this to a cake in my early decorating days late at night

and in sheer frustration (yes my husband was rather alarmed) Please try not to

resort to this Remember yoursquore always learning keep practising appreciate whatyou have achieved and most importantly give it a go

126



About the Author

Ruth Clemens writes the very popular baking blog The Pink Whisk She is completely

self-taught both in baking and cake decorating by making cakes for friends and family

A passionate baker and decorator Ruthrsquos success just serves to prove that practice makes

perfect A contestant and 1047297nalist on the very 1047297rst series of the BBCrsquos Great British Bake Off she

also took part in The Great British Wedding Cake for the BBC creating a stunning three-tiered

traditional wedding cake ndash 1047297t for a royal wedding baked and decorated all within 12 hours

ndash the ultimate busy girlrsquos challenge To keep up to date with Ruthrsquos current ventures please

join the gang at facebookcomThePinkWhisk or on Twitter thepinkwhisk

For more baking inspiration recipes and tutorials visit wwwthepinkwhiskcouk

Acknowledgments

My thanks go to a whole host of people who got this book off the ground and into print My

boys Ashley Dylan and Finlay who have been patient through my projects not eating things

until they were given the go ahead and generally putting up with an extremely busy mum

My husband Damian who has taken over all the washing cleaning cooking (bacon and eggs

counts as cooking doesnrsquot it) while Irsquove been doing lsquoimportantrsquo stuff He is never-endingly

supportive and everything I could ever have wished for My family and friends who have

pulled together to mind children lend a constructive eye and generally point me in the right

direction when Irsquove gone lsquooff trackrsquo Not forgetting their hugs too To the masses that are lsquoThe

Pink Whiskersrsquo busy girls (and boys) who have stuck with me through thick and thin lending

their support when it was most needed Thoroughly lovely people I couldnrsquot wish for a better

team standing behind me Thank you to Kenwood and Pyrex for providing their products

for use on our photoshoots And last but not least to the team I have had the pleasure of

working with at David amp Charles ndash Ali Katy Pru Lorna James Grace and Ame They have kept

me and the book on the straight and narrow spotting the potential in the 1047297rst place and

offering me the opportunity to get my 1047297rst book into print Thank you all of you

A b o u t t h e

A u t h o r amp A c k n o w

l e d g m e n t s

126

CRAFT



Other titles you will like

ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893

Find out how even the busiest ofbusy girls can whip up impressive

homemade treats in next to no time

Ruth Clemens finalist on the original series

of The Great British Bake Off shares her

secrets in creating speedy but gorgeous

cakes bakes and biscuits Choose from

25 beautiful projects to make in under an

hour under 3 hours or less than a day and

be amazed at what you can achieve

CRAFT

Ruth Clemens is a bakercake decorator and very busy wife and motherCompletely self taught

Ruthrsquos passion for bakingand sugarcrafting shines

through on her blogThe Pink Whisk



ContentsIntroduction 6

GET READY 9

Equipment and ingredients to help you preparehellip

GET BAKING 17Cake and icing recipes to make your mouth water

GET DECORATING 35

Techniques and know-how to build your con1047297dence

NOW GET BUSY 55

Twenty-1047297ve projects to motivate and inspire you

EVENING WHIP-UPS 57

(to make in an hour or less)

HALF-DAY DELIGHTS 75

(for when yoursquove got a couple of hours to spare)

WEEKEND WONDERS 97

(longer projects to take your time over)

Troubleshooting 118

Glossary 122

Templates 124

Suppliers 125

About the Author 126

Acknowledgments 126

Index 127



I n t

r o d u c t i o n

6













to no time








Ruth x



I n t r o d u c t

i o n

7



G e t R e a d

y

11

Pearl-headed

pins


Cake boards

and cards

Icing


sugar shaker

L o n g s u

g a r p a s

t e

( r o l l e d f o n

d a n t ) r o l l

i n g p i n

I c i n

g s m

o o t h e

r

Sharp

knife

S e r r a t e d

k n i f e

Double-

sided tape

Disposable


selection of

nozzles (tips)



Selection of small



hearts etc

Edible gel



Ribbons




G

e t B a k i n g

22

Chocolate cake








TIP







G

e t B a k i n g

32

Chocolate frosting







bull

bull

bull





for two minutes






sugar until smooth

TIP





ganache may split






43




45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






I n t

r o d u c t i o n

6













to no time








Ruth x



I n t r o d u c t

i o n

7



G e t R e a d

y

11

Pearl-headed

pins


Cake boards

and cards

Icing


sugar shaker

L o n g s u

g a r p a s

t e

( r o l l e d f o n

d a n t ) r o l l

i n g p i n

I c i n

g s m

o o t h e

r

Sharp

knife

S e r r a t e d

k n i f e

Double-

sided tape

Disposable


selection of

nozzles (tips)



Selection of small



hearts etc

Edible gel



Ribbons




G

e t B a k i n g

22

Chocolate cake








TIP







G

e t B a k i n g

32

Chocolate frosting







bull

bull

bull





for two minutes






sugar until smooth

TIP





ganache may split






43




45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






I n t r o d u c t

i o n

7



G e t R e a d

y

11

Pearl-headed

pins


Cake boards

and cards

Icing


sugar shaker

L o n g s u

g a r p a s

t e

( r o l l e d f o n

d a n t ) r o l l

i n g p i n

I c i n

g s m

o o t h e

r

Sharp

knife

S e r r a t e d

k n i f e

Double-

sided tape

Disposable


selection of

nozzles (tips)



Selection of small



hearts etc

Edible gel



Ribbons




G

e t B a k i n g

22

Chocolate cake








TIP







G

e t B a k i n g

32

Chocolate frosting







bull

bull

bull





for two minutes






sugar until smooth

TIP





ganache may split






43




45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






G e t R e a d

y

11

Pearl-headed

pins


Cake boards

and cards

Icing


sugar shaker

L o n g s u

g a r p a s

t e

( r o l l e d f o n

d a n t ) r o l l

i n g p i n

I c i n

g s m

o o t h e

r

Sharp

knife

S e r r a t e d

k n i f e

Double-

sided tape

Disposable


selection of

nozzles (tips)



Selection of small



hearts etc

Edible gel



Ribbons




G

e t B a k i n g

22

Chocolate cake








TIP







G

e t B a k i n g

32

Chocolate frosting







bull

bull

bull





for two minutes






sugar until smooth

TIP





ganache may split






43




45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






G

e t B a k i n g

22

Chocolate cake








TIP







G

e t B a k i n g

32

Chocolate frosting







bull

bull

bull





for two minutes






sugar until smooth

TIP





ganache may split






43




45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






G

e t B a k i n g

32

Chocolate frosting







bull

bull

bull





for two minutes






sugar until smooth

TIP





ganache may split






43




45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT







43




45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT







45











E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT








E v e n i n g

W h i p - U p s

60

Loveheart













bull

bull

bull

bull

bull

bull

bull

bull

bull

bull








with sugarpaste)
















65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT







65









slightly puffy





















extra shimmer




71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT







71

TIP


















20cm (8in) long

4







6











centre of the cake








E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






E v e n i n g

W h i p - U p s

72

Polka-dot


INTO A DESIGN








bull

bull

bullbull

bull

bull

bull

bull

bull







78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT










78




85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT







85




91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT







91

107



W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






W e e k e n d

W o n d e r s

107







126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT










126



About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT






About the Author










Acknowledgments
















A b o u t t h e


l e d g m e n t s

126

CRAFT




ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT







ISBN-13 978-1-4463-0164-7

ISBN-10 1-4463-0164-8

UK pound1499

US $2399

(Can $2499)

W8893










CRAFT




Busy Girl’s Guide to Cake Decorating; Create Impressive Cakes and Bakes No Matter What Your Time...

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Transcript of Busy Girl’s Guide to Cake Decorating; Create Impressive Cakes and Bakes No Matter What Your Time...