TheBusyGirl’sGuideto

CakeDecorating

RuthClemens

Contents

IntroductionGetReadyEquipmentandingredientstohelpyouprepare…

GetBakingCakeandicingrecipestomakeyourmouthwater…

GetDecoratingTechniquesandknow-howtobuildyourconfidence…

NowGetBusy!Twenty-fiveprojectstomotivateandinspireyou…

EveningWhip-Ups(tomakeinanhourorless)

Half-DayDelights(forwhenyou’vegotacoupleofhourstospare)

WeekendWonders(longerprojectstotakeyourtimeover)

Troubleshooting

Glossary

Templates

Suppliers

AbouttheAuthor

Acknowledgments

Copyright

IntroductionWelcometoTheBusyGirl’sGuidetoCakeDecorating!I’mguessingyouhavethisbookbecauseyoufancyyourhandataspotofcakedecorating,youdon’thavemuchtimeandarethetypical‘busygirl’.Well,you’reintherightplace.Thisbookisallaboutcakedecoratingwithoutthefuss,thepalaverandsometimesthetearstoo!Theprojectswithinthebookaresplitintothreesections.TheEveningWhip-

Ups(one-hourprojects)areperfectwhenyouhaveverylittletime,andareeasytothrowtogetheroneeveningafterwork.TheHalf-DayDelights(two-hourprojects)areforwhenyouhaveanafternoontospare.Finally,theWeekendWonders(three-tofour-hourprojects)areforwhenyou’vegotabitmoretimeavailableinyourschedule!Incake-decoratingterms,alloftheabovearetinyamountsoftime–large,

intricateprojectstakeprofessionalcakedecorator’sdays,ifnotweeks,ofwork.Webusygirlsdon’thavethetimeorthepatience(OKthen,that’sjustme)tocreatethosekindsofworksofartbutthisbookcontainsstunningprojectsthatcanbeachievedinnexttonotime.Icheat,Idothingsthequickwayformaximumimpact,I’llhave‘traditional’

cakedecoratorsupinarmswithmykamikazewaysbut,hey,itiswhatitisandIwasneveronetotoetheline.Iamthetypicalbusygirl(perhapsmorethebusythanthegirlthesedays)–Ihavethreeyoungboysneedingmyattention,wantingpuncturesfixed,thepaddlingpoolfillingupandfeedingeverytwominutes;abustlinghouseholdfilledwithfamily,friendsandpets;andnotforgettingtheother‘boy’inthehouse,myhusband.Sohereitis,TheBusyGirl’sGuidetoCakeDecorating–theperfectplacetostartyourforayintotheworldofcakes.Solet’sgetthisshowontheroad–cakedecorating–thebusygirls’way…Ruth

GETREADY

Equipmentandingredientstohelpyouprepare…

EquipmentCake-decoratingequipmentcanbeexpensiveandspecialist,howevertheprojectsinthisbookmakethemostofeverydayitemsthatyouwillfindinanykitchen,supplementedwithafewkeypieces.

EssentialItems

UsefulItems

MakeyourownsugardusterYouwillneedabrandnewall-purposecleaningcloth,anelasticbandandicing(confectioners’)sugar.Laytheclothopenonyourworksurfaceandplacetwoheapedtablespoonsofsugarinthecentre.Gathertheclotharoundthesugarandsecurewithanelasticband.Thishandylittledustercanbetappedonthesurfaceforaverylightdustingofsugarwhenmakingdecorationsandmodelling.

StorecupboardIngredientsWhenyouneedacakequickly,youwanttobeabletoopenthecupboardandhaveeverythingyouneedinstantlytohand.Thefollowingingredientsareeasytosourceandshouldbekeptinstockinyourcupboardsyear-round!

ButterItmakesverylittledifferencetotheendresultwhetheryouusesaltedorunsalted(sweet)butter.Itendtousesalted,asitisusuallythecheaperofthetwo.Allowthebuttertocometoroomtemperatureforacoupleofhoursbeforebaking.Ifyou’veforgottentodothisorjusthaven’thadtime,dicethebutterintosmallpiecesandplaceinthemicrowaveonalowpowerfor30seconds.

Caster(superfine)sugarTrynottousegranulated(table)sugarforbaking,asthecrystalsdonotdissolveasreadilyandyoucanendupwithagrainytexturetoyourcakesandcookies.Ifyouhavenocaster(superfine)sugar,placeyourgranulated(table)sugarinafoodprocessorandblitzlightlytoreducethesizeofthegrainsbeforeusing.

FloursMyrecipesrequirebothplain(all-purpose)andself-raising(self-rising)flours.Ifyouonlyhaveplain(all-purpose)flour,youcanaddateaspoonortwoofbakingpowder,buttheresultsmaybeabithit-and-miss.Aslongasyourflourisgoodqualityandfreshitshouldn’tneedsifting(goodnewsforbusygirls!).

EggsMyrecipesalwaysuselarge(USextralarge)free-rangeeggs,whicharemypreferredchoiceforbaking.Alwaysbreakeggscleanlyintoaseparatebowltoensurethatnoshellgetsintothemixture.

ensurethatnoshellgetsintothemixture.

Bicarbonateofsoda(bakingsoda)Thisisnotonlyaraising(leavening)agent,butalsoreactswiththenaturalacidityinarecipeandintensifiestheflavouranddarknessofthecocoa.

Cocoapowder(unsweetenedcocoa)Tryoutdifferenttypesofcocoauntilyoufindabrandyouarehappywith.Ideallyitneedstobeagooddarkcolourandflavoursome,otherwisechocolatecakesaretoopaleandpoorintaste.Itdoesn’tneedtobeexpensivetobeofgoodquality.

MilkSemi-skimmed(-skim)andwholemilkispreferableforbakinggivingamuchricherconsistencythanskimmed(skim)milk.

Maltvinegar(alegar)Thisisusedincombinationwithmilktoreplacebuttermilk,whichcanbedifficulttosource.

DriedfruitTrysoakingyourfruitinalittlealcoholorhotwaterovernighttoplumpitupandimproveitstendernessbeforeyoubakewithit.Ifyouhaveforgottentodo

andimproveitstendernessbeforeyoubakewithit.Ifyouhaveforgottentodothis,oriftimeisshort,addthefruittoapanwithalittlehotwaterandheatgentlyfortenminutesuntilthefruitisplumpandthewaterhasbeenabsorbed.

Groundmixedspice(applepiespice)Thisgivesfruitcakesawarm,spicyflavourandatrulyscrumptiousscent.

Icing(confectioners’orpowdered)sugarYouwillneedthistomakebuttercreamandroyalicing,andfordustingtheworksurfacetomakeitnon-stick.Sifttoremoveanylumpsbeforeuse.

Sugarpaste(rolledfondant)icingThisisthebasisforallthecakeandcookiedesignsinthisbook.Itispossibletomakeyourownbutitisacomplicatedprocessandfartootime-consumingforusbusygirls!Visitthebakingaisleofyourlocalsupermarkettopickupready-madesugarpaste.Whiteistheonlycolouryou’llneed,asthiscanbecolouredtoanyshadeyouwantathome(seeColouring).

GETBAKING

Cakeandicingrecipestomakeyourmouthwater...

PreparingTinsWhenbakingalargecaketodecorate,itisimportanttoprepareyourtins(pans).Liningthesidesandbaseoftinspreventsthecakefromsticking,andgood,completeedgesarerequiredforthebestdecoratedcake.Italsohelpsthecaketoretainmoisture.

Howtolineatin(pan)

1Drawaroundthebaseofyourtinontogreaseproof(wax)paper.2Cutoutthecircle,justinsidethelinesothatitwillsitneatlyinthe

baseofthetin.

3Takealongpieceofgreaseproofpaper,sufficienttositroundthecircumferenceofthetin.Itneedstobeapproximately5cm(2in)tallerthantheheightofthetin.4Foldup2.5cm(1in)fromthebasealongthelengthofthepaperand

unfold.5Snipintothemarkedstripat2cm(3⁄4in)intervalsallthewayalong.

6Greasethecaketinlightlywithalittlebutteroroil.7Fitthelonglengthofliningintothetinaroundtheoutsideedge.The

snippedsectionshouldsitflushonthebaseofthetin.8Addthecircularpieceofgreaseproofpapertothebaseofthetinand

fillwiththecakemixture.

TIP

Whenfillingtins(pans),trynottogetthemixtureupthesides.Thiswillquicklyburnintheovenduringbakingandthesmellwilltrickyouintothinkingyourcakeisburning!

RecipesBeforewecandecorateweneedtobakesomethingdelicious!Youcanuseyourownrecipeoruseoneofthesetogetstarted.

MadeiracakeThequantitiesgiveninthechartoppositewillcreateacakeapproximately4cm(11⁄2in)inheightoncelevelled.Foradeepercakethanthis,baketwo(oneatatime),levelandstacktogetherwhenfilling(seeLevellingandfillingaspongecake).Bakingthecakesseparatelymeansthatthebakingtimedoesn’tturnintohoursonendandthecruststaysniceandpale.Trustme,pilingdoublemixtureintoonetin(pan)won’tsaveyoutime!

Madeiracakequantities

Round 15cm(6in)

18cm(7in)

20cm(8in)

23cm(9in)

25cm(10in)

28cm(11in)

30.5cm(12in)

Square 13cm(5in)

15cm(6in)

18cm(7in)

20cm(8in)

23cm(9in)

25cm(10in)

28cm(11in)

Butter,softened

130g(41⁄2oz)

200g(7oz)

250g(83⁄4oz)

300g(101⁄2oz)

400g(14oz)

600g(1lb5oz)

700g(11⁄2lb)

Caster(superfine)

sugar

130g(41⁄2oz)

200g(7oz)

250g(83⁄4oz)

300g(101⁄2oz)

400g(14oz)

600g(1lb5oz)

700g(11⁄2lb)

Eggs 2 4 5 6 8 9 10

Plain(all-purpose)

flour

110g(33⁄4oz)

150g(51⁄4oz)

180g(61⁄2oz)

220g(73⁄4oz)

300g(101⁄2oz)

450g(1lb)

530g(1lb

23⁄4oz)

Self-raising(-rising)flour

30g(1oz)

50g(13⁄4oz)

60g(2oz)

75g(23⁄4oz)

95g(31⁄2oz)

150g(51⁄4oz)

175g(6oz)

Milk30ml

(2tbsp)

37.5ml(21⁄2tbsp)

45ml(3

tbsp)

52.5ml(31⁄2tbsp)

60ml(4tbsp)

90ml(6

tbsp)

105ml(7

tbsp)

Bakingtime 1hr 1hr

15min1hr

25min1hr

35min1hr

40min1hr

55min2hr

10min

Serves(cutinto5×2.5cm/2×1inslices)

12 17 23 29 35 42 50

TIP

Madeiracakecanbekeptinanairtightcontainer,ideallyinthefridge,foruptotwoweeks.Tofreeze,wrapwellinclingfilm(plasticwrap)andstoreinthefreezerforuptothreemonths.

wrap)andstoreinthefreezerforuptothreemonths.

Method1Preheattheovento140ºC(fan)/160ºC/325ºF/Gas3andlinethe

baseandsidesofthetin(pan)(seePreparingTins).2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.3Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful

offlouratanysignofthemixturecurdling,thenfoldintheremainderoftheflours.Addthemilkandstirthrough.4Pourthemixtureintothelinedtin(pan)andsmooththesurfacethen

bakeintheovenforthetimeindicatedinthechartabove.5Coolinthetin(pan)forfiveminutesbeforeremovingandallowingto

coolcompletelyonawirerack.

“Foldintheflourcarefullyuntiljustincorporatedandthebatterissmooth.Don’tbeatthelifeoutofitotherwiseitwillcreatelargeairbubblesinyourcake!”

ChocolateCakeThischocolatecakerecipeisbrilliantlymoistandlovely!Themilkandvinegarcombinationreplicatesbuttermilk,whichcanbehardtofind(life’stooshorttohuntforbuttermilk!).Thisrecipemakesafairlydeepcakesoyoushouldonlyneedoneforthecompletecake.Chocolatecakewillkeepwellwrappedinanairtightcontainer,ideallyinthefridge,foruptooneweek.Itcanbekeptfrozenforthreemonths.

Madeiracakequantities

Round 15cm(6in)

18cm(7in)

20cm(8in)

23cm(9in)

25cm(10in)

28cm(11in)

30.5cm(12in)

Square 13cm(5in)

15cm(6in)

18cm(7in)

20cm(8in)

23cm(9in)

25cm(10in)

28cm(11in)

Butter,softened

90g(3oz)

140g(5oz)

165g(53⁄4oz)

185g(61⁄2oz)

225g(8oz)

325g(111⁄2oz)

Caster(superfine)

sugar

165g 250g 300g 330g 410g 570g

sugar (53⁄4oz) (83⁄4oz) (101⁄2oz) (111⁄2oz) (141⁄2oz) (11⁄4lb)

Eggs 2 2 3 3 4 5 6

Self-raising(-rising)flour

40g(11⁄2oz)

50g(13⁄4oz)

60g(2oz)

70g(21⁄2oz)

90g(3oz)

125g(41⁄2oz)

Plain(all-purpose)flour

120g(41⁄4oz)

170g(6oz)

200g(7oz)

230g(8oz)

280g(93⁄4oz)

350g(121⁄4oz)

450g(1lb)

Bicarbonateofsoda

(bakingsoda)

2.5ml(1⁄2tsp)

3.75ml(3⁄4tsp)

5ml(1tsp)

6.25ml(11⁄4tsp)

7.5ml(11⁄2tsp)

11.25ml(21⁄4tsp)

Cocoapowder

(unsweetenedcocoa)

40g(11⁄2oz)

60g(2oz)

70g(21⁄2oz)

80g(23⁄4oz)

90g(3oz)

110g(33⁄4oz)

Milk 120ml(4floz)

200ml(7floz)

220ml(71⁄2floz)

250ml(81⁄2floz)

300ml(10floz)

440ml(15floz)

Maltvinegar(alegar)

15ml(1

tbsp)

15ml(1

tbsp)

30ml(2tbsp)

30ml(2tbsp)

45ml(3tbsp)

60ml(4tbsp)

75ml(5

tbsp)

Bakingtime 50min 1hr 1hr10min

1hr15min

1hr20min

1hr30min

1hr40min

Serves(cutinto5×

2.5cm/2×1inslices)

12 17 23 29 35 42 50

Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinethe

baseandsidesofthetin(pan)(seePreparingTins).2Combinethevinegarandmilkinajugandsettooneside.

2Combinethevinegarandmilkinajugandsettooneside.3Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.4Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful

offlouratanysignofthemixturecurdling.5Addtheremainingingredients–flour,cocoa,sodaandthe

milk/vinegarmixture–andbeatwelluntilsmooth.6Pourthemixtureintothelinedtin(pan)andsmooththesurfacethen

bakeintheovenforthetimeindicatedinthechartabove.7Coolinthetin(pan)forfiveminutesbeforeremovingandallowingto

coolcompletelyonawirerack.

TIP

Thebaseofyourbakedcakewillbecomethetopwhendecoratingit.Toavoidthecoolingrackindentingmarksasitcools,flipthecakeupsidedowntocool.

FruitCakeAdeliciousfruitcakemakesafirmstablebasefordecorating.Itcanbemade(anddecorated)wellinadvance,asitkeepsverywell.Fruitcakecanbestoredwellwrappedinacooldryplaceforsixmonthsorfrozenforthreeyears.

Fruitcakequantities

Round 15cm(6in)

18cm(7in)

20cm(8in)

23cm(9in)

25cm(10in)

28cm(11in)

30.5cm(12in)

Square 13cm(5in)

15cm(6in)

18cm(7in)

20cm(8in)

23cm(9in)

25cm(10in)

28cm(11in)

Butter,softened

90g(3oz)

140g(5oz)

165g(53⁄4oz)

185g(61⁄2oz)

225g(8oz)

325g(111⁄2oz)

Caster(superfine)

sugar

165g 250g 300g 330g 410g 570g

sugar (53⁄4oz) (83⁄4oz) (101⁄2oz) (111⁄2oz) (141⁄2oz) (11⁄4lb)

Eggs 2 2 3 3 4 5 6

Self-raising(-rising)flour

40g(11⁄2oz)

50g(13⁄4oz)

60g(2oz)

70g(21⁄2oz)

90g(3oz)

125g(41⁄2oz)

Plain(all-purpose)flour

120g(41⁄4oz)

170g(6oz)

200g(7oz)

230g(8oz)

280g(93⁄4oz)

350g(121⁄4oz)

450g(1lb)

Bicarbonateofsoda

(bakingsoda)

2.5ml(1⁄2tsp)

3.75ml(3⁄4tsp)

5ml(1tsp)

6.25ml(11⁄4tsp)

7.5ml(11⁄2tsp)

11.25ml(21⁄4tsp)

Cocoapowder

(unsweetenedcocoa)

40g(11⁄2oz)

60g(2oz)

70g(21⁄2oz)

80g(23⁄4oz)

90g(3oz)

110g(33⁄4oz)

Milk 120ml(4floz)

200ml(7floz)

220ml(71⁄2floz)

250ml(81⁄2floz)

300ml(10floz)

440ml(15floz)

Maltvinegar(alegar)

15ml(1

tbsp)

15ml(1

tbsp)

30ml(2tbsp)

30ml(2tbsp)

45ml(3tbsp)

60ml(4tbsp)

75ml(5

tbsp)

Bakingtime 50min 1hr 1hr10min

1hr15min

1hr20min

1hr30min

1hr40min

Serves(cutinto5×

2.5cm/2×1inslices)

12 17 23 29 35 42 50

TIP

Veryfewovensoperatetruetotemperature.Toreducetheriskoflargecakesburning,ortakingtwicethestatedbakingtime,a

largecakesburning,ortakingtwicethestatedbakingtime,aremovableoventhermometerisareallyusefulpieceofkit.

Method1Mixtogetherthedriedfruitandbrandy.Coverandallowtosoakfora

coupleofhoursorovernight.Whentimeisshort,warmthebrandygentlyfirstinasmallpan.Thisencouragesthedriedfruittoabsorbtheliquidmuchmorequickly.2Preheattheovento130ºC(fan)/140ºC/275ºF/Gas1andlinethe

baseandsidesofthetin(pan)(seePreparingTins).3Beattogetherthebutterandsugar,addtheeggsonebyoneadding

alittleflouratanysignofcurdling.Thenaddtheremainingflourandspicesandmixwell.4Inalargebowl,combinethesoakedfruitandthecakemixture.

Ensurethefruitisevenlydistributedbeforeplacingintoyourlinedtin(pan).Givethefilledtin(pan)acoupleofsharptapsonyourworksurfacetoknockoutanyairbubbles,whichwillleaveholesinyourcake.5Bakeintheovenforthetimeindicatedinthechartopposite.6Removefromtheovenandallowtocoolinthetin(pan).Once

completelycooled,removefromthetin(pan)andwraptightlyinclingfilm(plasticwrap)untilrequired.

VanillaCupcakesThesecupcakesarequicktowhipupandareextremelyversatilefordecorating.

Ingredients(for12cupcakes):200g(7oz)butter,softened200g(7oz)caster(superfine)sugar5ml(1tsp)vanillaextract4large(USextralarge)eggs200g(7oz)self-raising(-rising)flour15ml(1tbsp)milk

TIP

Aspring-loadedice-cream/cookiescoopmakesfillingcupcakecaseswonderfullyeasy.Itmeasurestheperfectlyevenamountofmixtureintoeverycaseandmakesforsuper-speedycasefilling!

Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea

cupcaketraywithcupcakecases.2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.3Addthevanillaextractthenbeatintheeggsonebyoneuntilfully

3Addthevanillaextractthenbeatintheeggsonebyoneuntilfullyincorporated.Addaspoonfulofflouratanysignofthemixturecurdling,thenfoldintheremainderoftheflours.Finallystirthemilkthroughthemixture.4Fillthecupcakecasestwo-thirdsfull.5Bakeintheovenfor18–20minutesuntiltheyarelightlygoldenand

springytothetouch.6Coolthecupcakesinthetrayforfiveminutesbeforeremovingand

allowingtocoolcompletelyonawirerack.

ChocolateCupcakesWhenyouneedachocolatefixonlyachocolatecupcakewilldo!Lovelymoistchocolatespongemakestheidealbaseforyourdecoratingproject.

Ingredients(for12cupcakes):70g(21⁄2oz)butter,softened125g(41⁄2oz)caster(superfine)sugar1large(USextralarge)egg

25g(3⁄4oz)self-raising(-rising)flour85g(3oz)plain(all-purpose)flour

2.5ml(1⁄2tsp)bicarbonateofsoda(bakingsoda)40g(11⁄2oz)cocoapowder(unsweetenedcocoa)80ml(51⁄2tbsp)milk

7.5ml(11⁄2tsp)maltvinegar(alegar)

Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea

cupcaketraywithcupcakecases.2Combinethevinegarandmilkinajugandsettooneside.3Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.4Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful

offlouratanysignofthemixturecurdling5Addtheremainderoftheflours,cocoa,sodaandthemilk/vinegarmixtureandbeatwell.6Fillthecupcakecasestwo-thirdsfull.7Bakeintheovenfor18–20minutesuntiltheyarespringytothe

touch.8Coolthecupcakesinthetrayforfiveminutesbeforeremovingand

allowingtocoolcompletelyonawirerack.

LemonCupcakesZingylemoncupcakesaremyfavourite.Whynottryabatch?I’msurethey’llbeafavouritewithyoutoo!

Ingredients(for12cupcakes):200g(7oz)butter,softened200g(7oz)caster(superfine)sugar4large(USextralarge)eggs175g(6oz)self-raising(-rising)flour5ml(1tsp)bakingpowderZestandjuiceof1lemon

Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea

cupcaketraywithcupcakecases.2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.

Addthelemonzestandbeatwell.3Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful

offlouratanysignofthemixturecurdling,thenfoldintheremainingflourandthebakingpowder.

andthebakingpowder.4Stirinthelemonjuiceandmixwell.5Fillthecupcakecasestwo-thirdsfull.6Bakeintheovenfor18–20minutesuntiltheyarelightlygoldenand

springytothetouch.7Coolthecupcakesinthetrayforfiveminutesbeforeremovingand

allowingtocoolcompletelyonawirerack.

BlackberrycupcakesFruitycupcakesarealwaysmoistanddelicious–anyseasonalfruitcanbesubstitutedfortheblackberriesifyouprefer.Thesearebesteatenwithintwodaysofbaking.

Ingredients(for12cupcakes):150g(51⁄4oz)butter,softened150g(51⁄4oz)caster(superfine)sugar3large(USextralarge)eggs

150g(51⁄4oz)self-raising(-rising)flour100g(31⁄2oz)blackberries

TIP

Cakesmadewithfreshfruitwillnotlastaslongasthosewithoutduetotheextramoisturethefruitprovides.

Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4andlinea

cupcaketraywithcupcakecases.2Creamtogetherthesoftenedbutterandsugaruntillightandfluffy.3Beatintheeggsonebyoneuntilfullyincorporated.Addaspoonful

offlouratanysignofthemixturecurdling,thenfoldintheremaining

offlouratanysignofthemixturecurdling,thenfoldintheremainingflour.4Gentlystirthroughtheblackberriestryingnottosmashthemintolittle

bits!5Fillthecupcakecasestwo-thirdsfull.6Bakeintheovenfor18–20minutesuntiltheyarelightlygoldenand

springytothetouch.7Coolthecupcakesinthetrayforfiveminutesbeforeremovingand

allowingtocoolcompletelyonawirerack.

VanillasugarcookiesThesecookiesaretheperfectbasefordecorating–theykeeptheirshapewellandhaveabeautifullysmoothtexture.

Ingredients(for24cookies,approx5cm/21⁄2in)225g(8oz)butter,softened225g(8oz)caster(superfine)sugar1large(USextralarge)egg5ml(1tsp)vanillabeanpaste(ortheseedsof1vanillapod,or5ml/1tspvanillaextract)

375g(131⁄4oz)plain(all-purpose)flour

“Ifyoudon’twanttouseallthedoughstraightaway,wrapwellinclingfilm(plasticwrap)andfreezeforuptothreemonths.Tosaveyoutime,whynotfreezeitreadyrolledoutbetweentwosheetsof

greaseproof(wax)paper?”

Method1Preheattheovento160ºC(fan)/180ºC/350ºF/Gas4.Greaseorline

abakingtray.2Creamtogetherthebutterandsugaruntillightandfluffy.3Addtheeggandvanillaandmixwell.Addtheflourandthoroughly

mixtoformadough.4Splitthedoughinhalf.Rollouteachhalfbetweentwosheetsof

greaseproof(wax)papertoapprox4mm(1⁄8in)thickandplaceinthefridgetochillfor30minutesoruntilfirm.5Cutoutthecookiesusingyourchosencutter.Placeonthegreased

orlinedbakingtray,chillagainforafurther15minutesoruntiltheyarecompletelyhardagain.Thechillingstopsthecookiesfromspreadingandwillhelpthemkeeptheirshapewhilebaking.6Keepre-rollingthescraps,cuttingandchillingagainbetweentwo

sheetsofgreaseproof(wax)paperuntilyouhaveusedupallthedough.7Bakeintheovenforapproximately10minutesuntilthecookiesare

goldenbrownontheedges.8Removefromtheovenandallowtocoolonthetray.Ifthecookies

havespreadoutofshape,re-cutthemwithyourcutteroraknifewhilestillwarm.

ButtercreamThisisacakedecorator’sstaple.Sweetandcreamy,itcanbeusedinallsortsofways–tofillandevenoutacake,pipedorspreadontocupcakes–andhelpstokeepcakesmoistanddelicious.

Ingredients(forenoughtopipeswirlson12cupcakesor24ifcoatingwithapaletteknife,ortofilla20cm/8incake)250g(83⁄4oz)butter,softened500g(1lb11⁄2oz)icing(confectioners’)sugar,sifted15–30ml(1–2tbsp)milktoreachasmoothsoftbuttercream(theconsistencyshouldbefirmenoughtostillholditsshapebutsoftenoughtospreadorpipeeasily)

“Buttercreamissoquickandeasy,youcanevenmakeitinamixer

orfoodprocessor–justmakesureyourbutterisniceandsoftandstartmixingveryslowly,otherwiseyou’llcoverthekitchen(andyourself)inacloudofsugar!”

Method1Beattogetherthesoftenedbutterandicing(confectioners’)sugar.2Addthemilkuntilthebuttercreamreachesthedesiredconsistency.3Forflavouredbuttercream,addessencessuchascoffee,lemonor

orangeinplaceofthemilk.

TIP

Buttercreamcanbekeptfrozenforthreemonthsifyou’renotusingitrightaway.Allowtodefrostinthefridgethedaybeforeneededandbeatwelljustpriortousing.

ChocolatefrostingThisisarichanddecadentfrosting,whichisidealforaluxuriouscake.

Ingredients(forenoughtopipeswirlson12cupcakesor24ifcoatingwithapaletteknife,ortofilla20cm/8incake)200ml(7floz)double(heavy)cream200g(7oz)dark(semisweet)chocolate250g(83⁄4oz)icing(confectioners’)

sugar,sifted

“Ifyou’reinahurrywhynotuseshop-boughtfrosting?Therearelotsofvariationsavailableandthenyou’rereadytogowithoutthefuss.”

Method1Chopthechocolateroughly.2Heatthecreaminapanuntiljustbelowboiling.Removefromthe

heat.3Addthechocolateandallowtostandfortwominutes.4Stirtoasmoothglossyganache.5Allowtocoolfullytoroomtemperature.Theganacheneedstobe

fullysetbeforeaddingthesugar.6Beatinthesiftedicing(confectioners’)sugaruntilsmooth.

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Chocolatewithahighpercentagecocoasolidscontentgivesthebestflavour,butmakesureit’sacook’schocolateotherwisetheganachemaysplit.

RoyalicingRoyalicingisglossy,shinyandsetshard,sothatyourpipeddotsandlinesstayexactlyastheyshould.Consistencyisthekeytoworkingwithroyalicing.Youcanmakeitfirmerbyaddingmoreicing(confectioners’)sugarandlooserbyaddingalittleextrawater,atinydropatatime.Thedesiredconsistencyshouldbethatwhenyouapplypressuretothepiping(pastry)bagtheicingwillflowgentlyfromthenozzle(tip).Youshouldn’tstruggletosqueezethebag–ifyouare,theicingistoofirm.Alwayssifttheicing(confectioners’)sugartoremoveanylumps.

Ingredients500g(1lb11⁄2oz)icing(confectioners’)sugar,sifted15ml(1tbsp)powderedeggwhite(suchasMeri-White)

60–80ml(4–51⁄2tbsp)waterEdiblegelpastecolour

“Royalicingboxmixesarealsoagoodcupboardstaple,allowingyoutomixupasmuchoraslittleasyouneed.”

Method1Mixtogetheralltheingredientstothedesiredconsistency,adding

morewaterifneeded.2Beatalittlegelpastecolourintothewhiteroyalicing.Allowtostand

foracoupleofminutestoallowthecolourtodevelopthenbeatagainbeforeusing.3Onceyouhavemadeit,stoptheroyalicingfromdryingoutby

placingaclean,dampteatoweloverthebowl.

TIP

Usingfreshlymaderoyalicingispreferable,butitwillkeepinanairtightcontaineratroomtemperatureforacoupleofdays.Makesureyoubeatitwellbeforeuse.

GETDECORATING

Techniquesandknow-howtobuildyourconfidence...

TechniquesOnceyouhavemasteredthebasictechniquesyou’llbeallsettogo–practicemakesperfectsodokeeptryingifyoufindsomethingdifficultatfirst.

PipingDifferenttypesofworkwithroyalicingrequireslightlydifferentconsistencies.Forpipinglines,royalicingshouldbeonthestifferside,butnotsostiffthatithurtsyourhandwhensqueezingthebag.Fordotsandsnailtrailsyouwillneedaslightlywetterconsistencybutitshouldstillholditsshapewhenpiped.Adjusttheconsistencybyaddingmorewateroricing(confectioners’)sugar.

Itisworthspendingthetimegettingtherightconsistency,asitwillmakeyourworkmucheasier.Timespentnowequalstimesavedlater!

Preparingandfillingapiping(pastry)bag1Snip1.5cm(1⁄2in)fromtheendofapiping(pastry)baganddropin

thepipingnozzle(tip)youareusing.Pullthenozzle(tip)downintotheendofthebagsothatitsitstightly.

2Tofill,inserttheendofthebagintoaglassorajugandfoldtheendofthebagovertheoutside.It’snowsupereasytofillwithroyalicing.

3Oncefilled,removefromtheglassorjug.Squeezetheicingdowntowardsthenozzle(tip)andtwistthebagbehindittostopitfromleakingout.Takecarenottooverfillthebagotherwiseyou’llendupinastickymess!

mess!

4Holdthebaginyourdominanthand,layingitacrossyourpalmbetweenyourthumbandforefinger.Gripthebagwithyourhandandapplypressurefromthetopdowntowardsthenozzle(tip).Supportthetipofthebaglightlywiththeforefingerofyouroppositehand.Youarenowreadytopipe!

Pipinglines

1Topipealineofroyalicing,firstmakesuretherearenoairbubblesinyourpiping(pastry)bag–bysqueezingtheicingdownwardsinthebagtowardsthenozzle(tip)–asthesewillbreakthelineandruinyourhardwork.

2Positionyournozzle(tip)justaboveyourpipingstartingpoint.Applyanevenpressuretothebag.Astheicingstartstoflow,allowitto‘attach’tothestartingpointonyourcake.Continuallyapplyingpressure,liftthebagupverticallyawayfromthecakesothatyouareholdingalineoficing2–3cm(3⁄4–11⁄4in)long.3Keepingthepressureapplied,movehorizontallyinthedirectionof

theline,maintaintheverticalpositionand‘lay’downtheicingexactlywhereyouwishittogo.Naturallyyouwillwanttokeepthelinedownclosetothecakebutthehigherpositiongivesyoucontrolofthepipingandnottheotherwayround!Tofinish,dropthelinebackdowntothecakegentlytouchingthenozzle(tip)downtosecuretheendofthelinetothecake.

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Youcanusethistechniquetoformswirlsinapipedlinebyloweringthelengthoflinedownwithoutmovinghorizontally–thelinewillfallontothecakeinanaturalcircularswirl.

ontothecakeinanaturalcircularswirl.

Pipingasnailtrail

1Topipeasnailtrail,fitthepiping(pastry)bagwithyourrequirednozzle(tip)andfillthebagasdescribedonthepreviouspage.2Holdthenozzle(tip)ata45-degreeangletothecakeinyourstarting

position.Keepingthepositionstill,squeezethebaguntiltheroyalicingformsthesizeofbulbyouarelookingfor.Releasethepressure,stoppingthesqueezeandthenpullthebagawayinthedirectionofthesnailtrail.Thiswillformthetailofthebulb.3Positionthenozzle(tip)5mm(3⁄16in)fromthefirsttailedbulband

repeattheprocess.Squeezethebaguntilthebulbjoinstheprevioustail,releasethepressuretostoppipingandpullthepipingbagawaytocreatethenexttail.Repeatallthewayaroundthecake.

Pipingashellborder

1Topipeashellborder,fitthepiping(pastry)bagwithano.8orno.43starnozzle(tip)andfillthebagasdescribedonthepreviouspage.2Holdthetipofthebagata45-degreeangletothecakeinyour

startingposition.Keepingthepositionstill,squeezethebaguntiltheroyalicingformsthesizeofshellyouarelookingfor.Releasethepressure,stoppingthesqueezeandthenpullthebagawayinthedirectionoftheborder.3Positionthenozzle(tip)5mm(3⁄16in)fromthefirstshellshapeand

repeattheprocess.Squeezethebaguntiltheshelljoinsthepreviousoneandthenpullawayinthedirectionyouaremoving.Repeatallthewayaroundthecake.

Pipingswirls

1Topipebuttercreamswirlsontothetopsofcupcakes,firstprepareabatchofbuttercream(seeButtercream).2Fitalargepiping(pastry)bagwithalargeopenstarnozzle(tip)

(Wilton1M)andfillthebagasdescribedonthepreviouspage.Squeezethebuttercreamdownthebagtowardsthenozzle(tip).3Holdthebagasyouwouldasmallerroyalicingpiping(pastry)bagin

yourleadinghand.Positionthetiphoveringjustabovethecupcakeattheoutsideedgeofthecake.4Applyanevenpressuretothebagandstarttopipethebuttercream,

movinginacircularmotionaroundtheoutsideedgeofthecupcakeasthebuttercreamflows.Movearoundthecupcakeinonecontinuousmotionindecreasingcirclesuntilyoureachthecentre.5Keepingthenozzle(tip)inthecentre,releasethepressuretostop

thebuttercreamflowandtheliftthebagupwardsandaway.

Makingamini-cakeMiniaturetins(pans)canbeboughttobakeevenlysizedmini-cakes,howevertheyareexpensive.Amucheasierwayofcreatingmini-cakesistobakeasheetcakeandcutandstacksmallercircles.

1UsingtheMadeiraorchocolatecakerecipes,mixupabatchofthe20cm(8in)roundcakemix(seeRecipes).Insteadofbakingthecakeinaroundtin(pan),bakeitinadeeprectangular,roasting-typetin(pan).Greaseitwellandlinethebasewithgreaseproof(wax)paper(seePreparingTins).2Bakeinapreheatedovenat160ºC(fan)/180ºC/350ºF/Gas4for

approximately35minutesuntilcookedandslightlyspringytothetouch.3Allowtocoolslightlyinthetin(pan)beforeinvertingthecakeontoa

wireracktocoolcompletely.4Oncecooled,chillthecakeinthefridgeandthencutout6cm(2.5in)

4Oncecooled,chillthecakeinthefridgeandthencutout6cm(2.5in)circlesusingastraight-edgedroundcutter.Usetwoorthreecutoutstocreateeachcake,levellingandfillingasyouwouldalargecake.

“Chillingthecakebeforecuttingitmeansthatyouwillgetagoodstraightcutfortheedgesofthemini-cake.Thecakewon’tcrumblelikeitdoeswhenitisatroomtemperature.”

LevellingandfillingaspongecakeMadeiraandchocolatecakesneedtobefullycooledbeforeattemptingtosplitthem,otherwiseyouwillendupwithapileofcrumbs!Infact,chillingyourcakewillhelpwhenlevellingitandcuttingitintolayers.

1Takethetin(pan)usedtobakethecakeinanddropinastackofsmallcakeboardsorasmallbowltoliftthecaketothecorrectheight.Carefullydropthecakebackin.Adjusttheheightthecakesitsatupordownasnecessary.Keepingthebladeofaserratedknifelevelwiththetopedgeofthetin(pan),sliceoffthetopofthecakesothatitisperfectlylevel.

2Removethecakefromthetin(pan)andadjusttheheightoftheboardsinsidesothatthecakecanbesplitinthemiddle.Placethecakebackinthetin(pan)andsplitthroughthemiddle.Scoringaroundtheedgeofthecakewillhelpgiveyouanevencut.3Flipthecakeoutofthetintakingcaretokeepitinonepiece.The

bottomshouldnowbeonthetop.Inserttwococktailsticks(toothpicks)alignedvertically,oneineachcakelayer.

4Placethecakeontoaplateorboard.Removethetoplayerandfillwithbuttercream(seeButtercream)andjamasdesired.Replacethetoplayerusingthecocktailstick(toothpick)markerstoalign.5Usingapaletteknife,coatthetopofthecakewithbuttercream.Then

coataroundtheedgeofthecake,workingthebuttercreamaroundthesidesfromthetopdowntothebase.Usingthebladeofthepaletteknife,scrapetheexcessbuttercreamfromthecaketogiveasmoothfinish.6Removethecocktailsticks(toothpicks)andfinallyfinishthisarea.

Smooththebuttercreamjoinatthetopedge.Checkwithyoureyethatthecakeislevel.Chillhardinthefridgebeforecoveringwithsugarpaste(rolledfondant)(seeCoveringacakewithsugarpaste).

CoveringafruitcakewithmarzipanFruitcakesbenefitfromalayerofmarzipantohelpsealintheirmoistnessandflavourandtoactasabarriertostopthefruitstainingthesugarpaste(rolledfondant).Italsoprovidesalevelsurfaceforthesugarpaste.

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Marzipanlayersappreciate24–48hourstodryoutslightly,whichwillprovideafirmersurfacetosupportthesugarpastelayer.

1Coverthecakeinathinlayerofapricotjamormarmaladeusingapastrybrush.Zapitinthemicrowavefor30secondstosoftenifitneedsit.Thiswillbethe‘glue’toholdonthemarzipanlayer.

2Tocovera20cm(8in)cake,500g(1lb11⁄2oz)ofmarzipanisenough.Ifyoulovethetasteofmarzipanyoucanmakethislayerthickerbutyouwillneedmoretodoso.Lightlydustyourworksurfacewithalittleicing(confectioners’)sugar.Kneadthemarzipangentlytowarmandsoftenit,makingiteasiertoworkwith.3Takehalfofthemarzipanandshapeintoaroughsausageshape.

Keepingyoursurfacelightlydustedwithicing(confectioners’)sugarrolloutthesausageintoalongstrip,4mm(1⁄8in)thick,toreacharoundthecircumferenceofthecake.Measurethecakewithstringtohelpdeterminethelengthandwidthitneedstobe.4Positionthecollararoundtheoutsideofthecake,ensuringthatthe

marzipansitsneatlyatthebase.Trimneatlywherethetwoedgesmeetusingasharpknife.Ifthecollarprotrudesabovethecake,trimitlevelwithapairofscissors.

5Gathertogetherthetrimmingsandtheremaininghalfofmarzipanandrolloutto4mm(1⁄8in)thickonyourworksurface.Usingthetin(pan)youbakedthecakeinasatemplate,cutoutacircleforthetopofthecake.6Placethecircleonthetopofthecake,gentlysealingtogetherthe

edgeswhereitmeetsthemarzipancollar.Useyourhandstosmooththeseamsofthemarzipan.Smooththetopandthesides,workingoutanymajorlumpsandbumps.Repeatwithanicingsmoother.“It’sfrustratingtofindyourmarzipanorsugarpastehasstucktoyour

worksurface.Checkitfrequentlyanddustwithalittlemoreicing(confectioners’)sugarifnecessary.”

CoveringacakewithsugarpasteSugarpaste(rolledfondant)finishesacakewithasmoothpolishedsurfaceandprovidestheverybestcanvastoworkonwhencreatingbeautifulcakedesigns.

1Ifcoveringaspongecake,thecakeneedstobechilledhardtosetthebuttercream.Onremovingfromthefridge,shaveoffanylumpsandbumpsusingasharpknife.Setthecakeonaplateorsparecakeboard.Ifcoveringafruitcake,lightlyspraythemarzipancoveringwithamistofwaterifthecakeistobeservedrightaway.Ifthecakeistobekeptforanylengthoftimeitisbesttouseaclearalcoholsuchasvodka.2Rolloutthesugarpasteonyourworksurfacelightlydustedwithicing

(confectioners’)sugar,tryingtokeepitinacircularshapeandataneventhicknessof5mm(3⁄16in).Measurethesizeofyourcakewithapieceof

stringandusetocomparetoyoursugarpaste.Trimoffanyexcess–ifonesideisfartoolongtheweightoftheoverhangwillpullandcrackasitislaidontothecake.3Oncethesugarpasteisrolledouttothecorrectsize,useanicing

smoothertopolishitontheworksurface.Thenliftthesugarpasteusingyourrollingpinandlayitcentrallyontothecake.

4Usingyourhands,concentrateontheverytopofthecake.Movinginacircularmotion,begintopolishandsmooththesugarpaste.Cupyourhandsandpolishagainaroundtheverytopedge.Nowturnyourattentiontothesides,gentlyworkingyourwaydownthecaketowardsthebase.Liftthesugarpasteoutfromthebottom,asifsmoothingoutaskirt,toencouragethesugarpastetothecoverthecakeflat,liftingoutanycreases.

5Oncethesugarpasteissmoothedallthewaydownthesides,useanicingsmoothertopolishthesurface.Atthebaseofthecake,pressdownthesmoothertostarttoformamarkwherethesugarpastecanbetrimmed.6Usingasharpknife,cutcleanlyaroundthebaseofthecaketocut

awaytheexcesssugarpasteandremove.

7Useyourhandsandthesmoothertofinishoffthecutedge.Settoonesideandallowtodrybeforedecorating.

Coveringamini-cake

1Tocoveramini-cake,rolloutasquareofsugarpaste(rolledfondant)asyouwouldforalargercake,howeveritwillonlyneedtobeapproximately16cm(61⁄4in)round.Usetocoverthemini-cakeasdescribedforalargercake(seeCoveringacakewithsugarpaste).2Becauseoftheirsizeitisofteneasiertopolishtheicingusingtwo

smoothers,oneineachhandoneithersideofthemini-cake.

Quantitiesofsugarpaste(rolledfondant)neededtocoveracake

Size Round Square

15cm(6in) 600g(1lb5oz) 650g(11⁄2lb)

18cm(7in) 800g(13⁄4lb) 900g(2lb)

20cm(8in) 1kg(21⁄4lb) 1.2kg(21⁄2lb)

23cm(9in) 1.2kg(21⁄2lb) 1.4kg(3lb)

25cm(10in) 1.4kg(3lb) 1.75kg(33⁄4lb)

28cm(11in) 1.75kg(33⁄4lb) 1.9kg(4lb3oz)

30.5cm(12in) 2.2kg(43⁄4lb) 2.25kg(5lb)

CoveringaboardwithsugarpasteCoveringacakeboardinsugarpaste(rolledfondant)beforemountingyourcakemakesthewholeprojectlookmuchmoreprofessional.Alwayscoverboardsifyouhavethetime,theycanbedecoratedtomatchyourcaketoo!

TIP

Waterspraysareusefulpiecesofkitthatcanbepickedupinlittletravelsetsandaresmallandeasytostore.

1Rolloutthesugarpastetoadepthof3mm(1⁄8in),measuringthesizeneededusingstring.Whilestillflatontheworksurface,polishusinganicingsmoother.2Lightlymistthecakeboardwithawaterspray.3Liftthesugarpasteusingyourrollingpinandlaydownoverthe

board.Polishagainwiththeicingsmoother.4Trimtheexcesssugarpastefromtheboardusingasharpknifeinthe

samewayyouwouldtrimexcesspastryfromapie.Smooththecutedgewiththepalmofyourhand.Embossifdesired(seeEmbossing).Settoonesideandallowtodrybeforedecorating.

“Tocovermini-cakeboards,makelifeeasierbymatchingthesizeofthecakecardtothatofaroundcutter.Cutoutthecircleandadheretothecard–heypresto!”

Trimmingaboardwithribbon1Runalengthofdouble-sidedtapearoundtheedgeoftheboard.

2Fixtheribbonintoplaceandsecureatthebackwithapearl-headedpin.

ColouringTocoloursugarpaste(rolledfondant)androyalicingitisbesttouseediblegelpastecolours.Thesecoloursareextremelyconcentrated.RecommendedbrandsincludeWilton,SugarflairandSquiresKitchen(seeSuppliers).Powdercoloursareusedfordustingandcanalsobemixedwithalittleclearalcohol(vodkaorgin)toformapaint,whichcanbeappliedwithabrush.Liquidcolours,availableinsupermarkets,arefarlessconcentratedincolourandquicklychangetheconsistencyofsugarpasteorroyalicingandsoarebestavoided.Bewarewhenneedingstrengthinroyalicingforlineandlacework–gelpaste

colourscontainglycerine,whichcanweakentheicing,soconsiderusingapowderinthisinstance.Alittlegumtragacanth(oftenknownas‘gumtrag’)canbebeatenintoroyalicingtostrengthenit.Usethechart,right,tomixspecificcolours.

Colourmixing

Colour Combination(inparts)

Red-orange 1red+3orange

Babypink 1⁄2pink

Duskypink 1pink+1⁄2brown

Brightpink 3pink

Pinkyred 1red+1pink

Fuchsia 1purple+2pink

Softyellow 1yellow+1⁄2orange

Yelloworange 2yellow+2orange

Flesh 1⁄2pink+1⁄2yellow

Salmon 1pink+1orange

Salmon 1pink+1orange

Lime 2green+4yellow

Sage 2green+1brown

Leaf 4green+1brown+1⁄2blue

Teal 1green+1blue

Babyblue 1blue

Brightblue 3blue

Darkblue 5blue+4purple

Violet 1blue+1purple

Mauve 1⁄2purple+1⁄2pink

Lilac 1purple

Deeppurple 3purple

ThecolourwheelManyvariedshadesofsugarpastecanbeachievedusingjustthethreeprimarycoloursatthecentreofthewheel,red,yellowandblue.Mixingequalamountsofeachgelpastecolourwillcreatethecolourswithinthemiddlering.Tocreatetheshadesintheouterring,addanadditionalamountofoneoftheprimarycolourse.g.mixingalittlebluewithalotofyellowwillcreatealimegreencolour.

Howtocoloursugarpaste(rolledfondant)1Kneadwhitesugarpastetillsoftandpliableonaworksurfacelightly

dustedwithicing(confectioners’)sugar.2Formintoasausageshapeandflatten.Usingacocktailstick

(toothpick),addthegelpastecolourtothecentreoftheflattenedsugarpaste.

3Pinchtogethertheedgesofthesugarpastetosealthegelinside.Rollthesausagebetweenyourhandstobegintospreadthegelfromthe

Rollthesausagebetweenyourhandstobegintospreadthegelfromthemiddleoutthroughthesausage.Keepfoldingthesausagetoburythecolourintothemiddleagain.Repeatuntilthecolourisspreadevenlythroughthesugarpaste.

4Wrapinclingfilm(plasticwrap)andallowthecolourtodevelop.Colourintensifiesoveraperiodoftenminutesorso.Unwrapandkneadgently,checkingthatthecolouriseven.Yourcolouredsugarpasteisnowreadytobeused.

TIP

Alternativelyyoucanwearlatexglovesandkneadthecolourthroughthesugarpaste,butbecarefulnottostainyourworksurface.

StackingatieredcakeTosupportthetoptierofastackedcakeandtostopitsinkingintothelowerlayerandruiningallyourdecoratingwork,youwillneedtodowelthecake.Todothisyouwillneedfourcakedowels.Thesecomeinavarietyofformsbutbyfarthebest(andquickest)areplasticdowels.

“Remembertotellwhoeverthecakeisforthatthebottomtiercontainsplasticdowelssothattheycanberemovedbeforeserving!”

1Takethebottomtierofyourcake,readycoveredandmountedonitsboard.Insertfourdowels,equallyspacedverticallydownthroughthesugarpaste(rolledfondant)totheboard.Thepositionofthedowelsneedstostaywithintheareaofthesmallertierabovesothattheywillnotbeseen.

2Markthedowelswithapenlevelwiththesurfaceofthesugarpaste.

3Removeeachdowelandlaysidebyside.Withtheendsofthedowelsaligned,tapethemtogetherusingapieceofmaskingtape.Youwillseethatthemarksarenotalllevel,youneedtoworktothehighestmark.Thisensuresthatthetierwillsitlevelandnotwonky.Remarkallthedowelstothesamelevel.

4Un-tapethedowels.Takeasharpknifeandscoreonthemarkedposition.

5Holdingeachdowelinturnfirmlybetweenyourtwohands,‘snap’thedowelstothecorrectlength.Thesnappingmethodispreferabletousingahacksaworpairofsnipsasitcreatesaclean,levelbreakinthedowel.

6Re-inserteachofthesnappeddowelsintothecake.

7Spreadalittleroyalicingorbuttercreaminthecentreofthecakebetweenthedowels.

8Thenexttiermustbemountedontoacakecardorboardandbereadycovered.Placethenexttierontopofthefirst.Youcanrepeatthismethodtocreatethree,fourorevenfivetieredcakes(thoughaswe’rebusygirls,twotierswillsuffice!).

TIP

Ifthereisaslightgapbetweenthetwotiers,thiscaneasilybecoveredbycleverpositioningofaribbonorbyaddingdecorations.

coveredbycleverpositioningofaribbonorbyaddingdecorations.

MakingawiredcaketopperTocreatethewiredfountainsthatadornmanybeautifulcakesyouwillneedaposypick.Thesearepointedplasticholdersthatcomeinavarietyofsizesandaresafetousewithcakes.Neverpushwiresdirectlyintocake,astheywillcorrodeandcontaminatethecake.1Takelengthsofflorists’wireandcreatethefountainyourequire.

Securethewiresattheirbaseusingafurtherpieceofwirewoundaroundthem.

2Insertthewiresintotheposypick.Iftheydon’tsitintheresecurely,takeasmallballofsugarpaste(rolledfondant)andinsertintotheposypickfollowedbythewires.Thisshouldholditsteady.

3Constructingthefountaincanbetricky–toholditstill,tryinsertingitintoanappleorpotatowiththebasecutlevelsothatitsitssteadilyonyourworksurface.4Whenit’sreadytobeputintothecake,pushtheposypickdown

verticallyintothecentreofyourcake.

EmbossingEmbossingsugarpaste(rolledfondant)involvespressingtexturedobjectsintothesurfacetoleaveanimprint.Itisasimpleyeteffectivewayoftexturingpaste,creatingintricatedesigns.Thetechniqueneedstobedoneonfreshsugarpaste,notdried.1Makesureyourchosenobjectiseitherbrandneworspotlesslyclean

andabsolutelydrybeforeuse.2Lightlydustyourchosenobjectwithalittleicing(confectioners’)

sugar–usingadusterisideal(seeEquipment).3Presstheobjectgentlyontofreshlyrolled-outsugarpasteandthenlift

away.Youshouldbeleftwithaperfectlyembosseddesign.

4Dusttheembossedpatternwithediblelustredusttohighlightthedesignifdesired.

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Practiseembossingonapieceofexcesssugarpastefirsttogeta

Practiseembossingonapieceofexcesssugarpastefirsttogetafeelforthecorrectamountofpressurerequired.

MakingarolledroseThesesimpleandeffectiveflowersareveryquickandprettyforimpromptudecorations.

1Takeaballofsugarpaste(rolledfondant)approximately7cm(23⁄4in)indiameterandshapebyhandintoaroughsausageshape.2Rolltheshapeoutthinlyonyourworksurfacedustedlightlywith

icing(confectioners’)sugartostopitsticking.Onceitisinalongrectangle,folditinhalfwidthways.Lightlypressthetwoedgestogetherleavingthetopfoldslightlypuffy.

3Stillontheworksurface,starttorolltheflowerupfromoneend.Oncetherollisstarted,liftitupandholditwithyourhandsasyoucontinuetorolluptheflower.

4Pinchofftheexcesssugarpastefromthebaseoftheflowerandsetitaside.

NowGetBusy!

Twenty-fiveprojectstomotivateandinspireyou...

EVENINGWHIP-UPS

(tomakeinanhourorless)

ButterflyKisses

Buildinga3DdesignThesepastelbutterflycookiesarestunningandeasytomaketoo–whynotwhipupabatchforsomeonespecial?

Getittogether…12butterflycookiesSugarpaste:romanticcoloursofyourchoicee.g.peach,palepeachandpinkCutters:butterflycookieandsmallbutterfly

EdiblegoldlustredustBasicequipment(seeEquipment)1Rolloutyourchosencoloursofsugarpastetoa3mm(1⁄8in)thickness.Usingthebutterflycookiecutter,cutout12butterfliesindifferentshades.

2Brushthetopofeachcookiewithalittlewaterandattachthesugarpastebutterflyinplace,pressingdownlightlytosecure.3Usingthebackofaknife,marktheveinsonthebutterfly’swings.4Rolloutacomplementarycolourofsugarpastetoa3mm(1⁄8in)

thicknessandcutout12smallerbutterflies.5Marktheveinswiththebackofaknifeandplaceontopofthelarger

5Marktheveinswiththebackofaknifeandplaceontopofthelargerbutterfly,securingwithadabofwater.6Rolloutasmallballfortheheadandatubeforthebodyandposition

ontopofeachsmallbutterfly.7Addalittlesprinkleofgoldlustredustforanextrahintofsparkle.

“Thisprojectisn’tasfiddlyasitmightsound–setupaproductionlinedoingeachstageofthecookiesinonegoandyou’llsoonhaveabeautifulbatchofButterflyKisses!”

Lavenderlines

Layeringcut-outflowersBlossomsinsubtlydifferentshadescreateastylishlayeredeffect,whichwouldworkequallywelloncupcakesasoncookies.

Getittogether…12roundcookiesSugarpaste:purpleandwhiteCutters:roundcookie,largeandsmallblossomsSilversugardragees,mediumandsmallBasicequipment(seeEquipment)1Takeaballofpurplesugarpasteandkneadintoaballofwhite

sugarpastethesamesizetocreateapalepurplecolour.2Rolloutthepalepurplesugarpastetoa3mm(1⁄8in)thickness.Using

theroundcookiecutter,cutout12circles.3Brushthetopofeachcookiewithalittlewaterandattachthe

sugarpastecirclesinplace,pressingthemdownlightlytosecure.

sugarpastecirclesinplace,pressingthemdownlightlytosecure.4Usingthebladeofapaletteknife,gentlymarklinesverticallyand

thenhorizontallyacrosseachcookie,spacingthelinesapproximately1cm(3⁄8in)apart.5Withapaintbrush,applyadotofwatertoeachpointwherethelines

intersectandaddasilverdrageetoeachdot.Presseachdrageedownlightlywithyourfingertiptohelpthemstayinplace.6Cutout12largeblossomsfromthepalepurplesugarpasteand12

fromthedarkerpurplesugarpaste.Placeonepaleblossomontopofadarkeronewiththepetalsslightlyoffset.Addasilverdrageetothecentreofeachflower.Make24smalldoubleblossomsinthesameway.7Secureonelargeandtwosmalldoubleblossomstoeachcookiewith

alittlewater.

Loveheartfountain

Makingawiredcake-topperAmini-cakeisbroughttolifewithadramaticyetsuper-easyfountainofwiredhearts.Seewhatribbonsyou’vegotinyourboxandadjustthecolourschemetomatch.

Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:white,purpleandhotpink

Cutters:10cm(4in)round,miniheartcuttersset(PME)ButtercreamorroyalicingPosypickSevengoldflorists’wiresRibbon:purple2cm(3⁄4in)thick,hotpink5mm(1⁄8in)thickPearl-headedpinsBasicequipment(seeEquipment)1Brushthecakecardwithalittlewater.Rolloutthewhitesugarpaste

toa3mm(1⁄8in)thickness.Cutouta10cm(4in)circleandplaceontothecakecardtocoverit.Neatenaroundtheedgeswithyourfingertipsandpolishthesurfacewithanicingsmoother(seeCoveringaboardwithsugarpaste).2Rolloutsomemorewhitesugarpaste,thistimetoa5mm(3⁄16in)

thickness.Coverthemini-cake,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,

securingwithadabofbuttercreamorroyalicing.Setasidetoletthesugarpastedry.4Trimthebottomofthecakewiththepurpleandpinkribbons,

securingatthebackofthecakewithpearl-headedpins.5Rolloutthehot-pinksugarpastetoa3mm(1⁄8in)thicknessandcut

out17ofthelargerhearts.Seteightasideandusetheremainingninearoundthecakepositioningthemapproximately1cm(3⁄8in)apart,3mm(1⁄8in)abovetheribbon,securinginplacewithadabofwater.6Rolloutthepurplesugarpasteasbeforeandcutoutnineminihearts

andfourlargehearts.Setthelargeheartsasideandattachtheminiheartsbetweenthehot-pinkheartsaroundthecakewithalittlewater.7Takesixgoldflorists’wiresandcuteachinhalf.Gatherthewires

togetherevenlyandwindtheseventhpieceofwirearoundthebaseof

thewirestosecurethemtogethertightly(seeMakingawiredcaketopper).

TIP

Whenmakingcaketoppers,pushtheposypickintoapieceofpolystyreneorapotatotokeepitsteadyanduprightwhileyou’reworkingonit.

8Fitthewirebunchintoaposypickthencurvethewiresintopositionrunningthewirethroughyourfingertipsinthesamewayasyouwouldcurlaribbonoverscissors.9Gentlypushthelargepurpleandhot-pinkheartsontoeachwirein

turn,squeezingwithyourfingerstosecure.

TIP

Thenumberofwiresyouuseforthefountainisuptoyou–tryusingmoreorfewer,youcouldeventryhavingsomeshorterlengthsandsomelongerones.

10Rollasmallballofpurpleandasmallballofhot-pinksugarpasteandflattenthemgentlywithyourhandtocreatetwofatcircles.Stackthecirclesinthecentreofthetopofthemini-cakeandpushtheposypickthroughthecentreanddownintothecake.

“Whentimeisshortandyouhaven’tbeenabletoletyourcakecarddryout,placethemini-cakeonachoppingboardtodecorateit,thenliftitcarefullyontothecoveredcardwhendone.Thiswillstopyoumakingmarksinthewetsugarpaste.”

Strawberryfields

CreatingstylizedfruitsThesecutecookiesputyourheartcutterstogooduse–theywouldbeperfectforasummerteapartyorjusttodelightthechildren.

Getittogether…12largeand12smallheartcookiesSugarpaste:red,whiteandgreenCutters:largeandsmallheartcookie,smallsquareGoldsugardrageesBasicequipment(seeEquipment)1Takeasmallballofredsugarpasteandkneadintothewhite

sugarpastetocreateapinkblushcolour.2Rollouttheredsugarpastetoa3mm(1⁄8in)thickness.Cutoutsix

largeheartsusingthelargeheartcookiecutterandsixsmallheartsusingthesmallheartcookiecutter.Repeatusingthepinkblushsugarpaste.3Brushthetopofeachcookiewithalittlewaterandattachthe

sugarpasteheartsinplace,pressingdownlightlytosecure.

4Rolloutthegreensugarpastetoa2mm(1⁄16in).Usingtheheartcuttersagain,cutout24strawberryhulls(12large,12small)usingthetoppartofthecuttersonly.5Trimdownthecutoutsandtakeoutthe‘V’shapesusingthecorner

ofasmallsquarecutter.Secureinplaceonthestrawberrieswithadabofwater.6Shape24stalksfromthegreensugarpasteandfixinplacewith

water.7Usingtheendofyourpaintbrush,makesmallindentationsforthe

seeds.Applyadotofwatertoeachindentationandfillwithagolddragee.Presseachdrageedownlightlywithyourfingertiptohelpthemstayinplace.

TIP

Ruboverthetopofthesugarpasteheartswithanicingsmoothertoremoveanyfingermarksonceinplace.

Blueblooms

MakingruffleflowersTheseprettycupcakeshaveagreatwowfactorwithonlyatinybitofeffort.Thisdesignwouldalsoworkoncookies,andinanynumberofcolours.

Getittogether…Sixcupcakesbakedinturquoise-bluepapercasesButtercreamSugarpaste:blueandwhiteRoundcutters:samesizeascupcaketopsand2.5cm(1in)LargedaisyorblossomcutterBluesugarpearls

BluesugarpearlsBasicequipment(seeEquipment)1Trimthedomesfromthetopsofyourcupcakesandspreadathin

layerofbuttercreamonthetop.2Rolloutthebluesugarpastetoa3mm(1⁄8in)thickness.Usingaround

cutterthesamesizeasthetopofyourcupcakes,cutoutsixcirclesandattachinplaceonthetopsofthecupcakes.3Cutoutsix2.5cm(1in)circlesfromtherolled-outbluesugarpastefor

theruffleflowers.Foldeachcircleroughlyinhalfandtheninhalfagain,lettingtheedgesgathertogetherinruffles.Settooneside.4Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessandcutout

sixdaisiesorblossoms,dependingonthekindofcutteryouhave.5Placethecut-outdaisiesorblossomscentrallyontopofthecovered

cupcakes,securinginplacewithalittlewater.6Addablueruffleflowertothecentreofeachcake,againwithadab

ofwatertosecure.7Placeabluesugarpearlinthecentreofeachruffleflowerand

betweeneachofthewhitedaisyorblossompetals.

TIP

Dustyourworksurfacelightlywithicing(confectioners’)sugartostopthesugarpastesticking.

Rosebudromance

RollingsimplerosesThisissuchaquickcaketoputtogether,nospecialistequipmentisneededbutithasmaximumimpact!Trydifferentshadesfordifferenteffects–redforloveorpurpleforpassion!

Getittogether…20cm(8in)roundcake,preparedforcovering25cm(10in)roundcakeboardSugarpaste:white,blueandgreen5cm(2in)widepaleblueribbonPearl-headedpinEdiblesparklelustredust(optional)Basicequipment(seeEquipment)1Levelandpreparethecakeforcovering(seeLevellingandfillinga

spongecake).Oncechilled,rolloutthewhitesugarpastetoa5mm(3⁄16in)

thicknessandusetocoverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).

TIP

Ifyoudon’thaveanicingsmoother,useyourhandstosmoothandpolishtheicing.Asmallballofsugarpastewrappedtightlyinclingfilm(plasticwrap)canberubbedovertosmoothoutanyfinalbumps.

2Measuretheribbonandcuttosizerememberingtoleaveextraforthetail.Cuta‘V’intheribbonendandsecureusingapearl-headedpinwiththetailfacingthefront.3Forthefirstflower,takeaballofbluesugarpasteapproximately7cm

(23⁄4in)indiameterandshapebyhandintoaroughsausageshape.4Rolltheshapeoutthinlyonyourworksurfacedustedlightlywith

icing(confectioners’)sugartostopitsticking.Onceitisinalongrectangle,folditinhalfwidthways.Lightlypressthetwoedgestogetherleavingthetopfoldslightlypuffy.5Stillontheworksurface,starttorolltheflowerupfromoneend.

Oncetherollisstarted,liftitupandholditwithyourhandsasyoucontinuetorolluptheflower(seeMakingarolledrose).Pinchofftheexcesssugarpastefromthebaseoftheflowerandsetitaside.6Repeattheprocessmakingsevenflowersintotalingraduatingsizes.

Securetheflowersinplaceontopofthecakeusingadabofwater.

7Fortheleaves,rollsmallballsofgreensugarpasteandflattenwithyourfinger.Pinchtheendsofeachflattenedballtocreatethepointsoftheleaf.Markacentralveindowntheleafwiththebackofaknife.Youwillneed14leavesintotal,againingraduatingsizes.8Placeasugarpasteleafbetweeneachoftheflowersonbothsides,

securingwithadabofwater.Ifdesired,dustthecakewithsparklelustredustforbitofextrashimmer!

“Don’tworryifyoudon’thaveacakeboard–decoratethecakeontoaprettyplateinstead.Youdon’tneedspecialbrusheseither–aclean,drymake-uppowderbrushistheidealtoolforaddinglustredust.”

Buttercupbites

InlayingafloralpatternThesecutecupcakesfeatureasugarpastecoveringthatoverhangstheedgeofthecupcakecasetocreateaprettyandnoveleffect.

Getittogether…SixcupcakesbakedinsilverfoillinersSugarpaste:white,brightyellowandgoldenyellowCutters:mediumandsmallblossom,8cm(3in)flutedcircleButtercreamBasicequipment(seeEquipment)1Rolloutthebrightyellowandgoldenyellowsugarpastetoa2mm

(1⁄16in)thicknessandcutoutavarietyofblossomsineachcolour.

“Ensurethatyourbasesheetofsugarpasteisthickenoughtobeginwith.Therollingrequiredtoinlaythecolouredblossomsmeansitwill

with.Therollingrequiredtoinlaythecolouredblossomsmeansitwillendupmuchthinnerthanyoustartedwith.”

2Rolloutthewhitesugarpastetoa5mm(3⁄16in)thicknesstoformalargerectangle.Takethecut-outblossomsandrandomlyplaceontothewhitesugarpastetocreateasheetoffloral-patternedpaste.3Rollgentlyoverthesheetwithyourrollingpintothinthepasteto

3mm(1⁄8in)andtoinlayandsealtheyellowblossomsintothewhitesugarpaste.4Coatthetopsofthecupcakeswithalayerofbuttercream.5Cutoutsixflutedcirclesfromthepatternedsugarpasteandplaceon

topofeachcupcakewiththeedgeofthecircleevenlyoverhangingthecupcakecase.

TIP

Anyvarietyofcolourcombinationsandshapescanbeusedtoformasheetofsugarpastetoworkwithforlotsofdifferentprojects–trystars,swirlsandbutterflies.

Bijouxbirthday

ModellingaminiaturecakeAminibirthdaycakesittingonabeautifullydecoratedmini-cakelookseversocute…whocouldresistthis?Breakdowntheindividualmodelledpartsandit’sadoddletoo!

Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering15cm(6in)roundcakecardSugarpaste:limegreen,white,lightbrownandredButtercream

ButtercreamColouredsugarsprinkles:starsandsmallballsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto

coverthecakecard(seeCoveringaboardwithsugarpaste).2Rolloutthelimegreensugarpastetoa5mm(3⁄16in)thicknessand

usetocoverthemini-cake(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,

securingwithadabofbuttercream.Setasidetoletthesugarpastedry.4Rolltwoballsoflightbrownsugarpastearound3cm(11⁄8in)in

diameter.Flatteneachballintoadisc.Spendtimeshapingeachsothattheyareroughlythesameshapeandthickness.5Flattenaballofredsugarpasteintoathindisctocreatethejam

filling.Indenttheedgesofthe‘jam’circleslightlyusingtheendofapaintbrush.6Repeatfortheicingontopofthecakeusingwhitesugarpaste,

makingthediscslightlysmallerthanthetopofthecake.Stackthepiecestogethertoformthecake.Moistentheicingoftheminiaturecakewithatinybitofwaterandsprinklelightlywiththeballsprinkles.8Tocreatethecandle,rollatinysausageoflimegreensugarpaste

andflatteneachendslightly.Takeayellowstarfromthesprinkles,insertonepointofthestarintotheendofthecandleandpositioninplaceontopoftheminiaturecake,securingwithadabofwater.9Decoratethesidesofthecakeusingwhitestarsprinkles,applyinga

dabofwatertothebackofeachstarbeforepressinglightlyintoplace.Rollalongsausageoflimegreensugarpasteandwraparoundthebaseofthecake,trimmingneatlyattheback.

TIP

Ifyou’restrugglingtogetthecandletokeepitsshape,formitaround

Ifyou’restrugglingtogetthecandletokeepitsshape,formitaroundapieceofdriedspaghetti,butdomakesureyouwarnwhoeverwillbeeatingit!

Swirlingstars

CreatingadeckleedgeAflutedcutterisusedinthisdesigntogiveatexturededgetotheswirls.Starsareagreatmotifthatcanbeusedinamyriadofcoloursforanynumberofdifferentoccasions.

Getittogether…SixcupcakesbakedinpurplepapercasesButtercreamSugarpaste:whiteandmid-purpleCutters:round(samesizeascupcaketops),largeandsmallstars,graduatedflutedroundcutters

Ediblesilverglitter

Basicequipment(seeEquipment)1Trimthedomesfromthetopsofyourcupcakesifnecessaryand

spreadathinlayerofbuttercreamonthetop.2Rolloutthewhitesugarpastetoa3mm(1⁄8in)thickness.Usinga

roundcutterthesamesizeasthetopofyourcakes,cutoutsixcirclesandattachinplaceonthetopsofthecupcakes.3Rolloutthepurplesugarpastetoa3mm(1⁄8in)thickness.Usinga

flutedcutter,cutoutsixcirclesslightlysmallerthanthesizeofthecupcaketops.4Takethenextsmallestflutedcutterfromthesetandcutoutthe

centresofthepurplecircles.Discardthecentres.Cuteachcircleandopenoutthethinflutedpieces.5Brushthebackofeachpiecewithalittlewaterandplaceinthe

shapeofaswirlontopofeachcupcake.6Cutoutsixlargewhitestarsand12smallpurplestarsandbrushthe

backswithalittlewater.Positionthelargestartowardstheleft-handsideofthecupcake.Placeonesmallpurplestarontopofthelargerwhitestarandoneinthecentreoftheswirl.

TIP

Letthelargestarsdryoutslightlybeforeaddingthemtothecupcakessothatyoucanpositionthemoverlappingtheedgeofeachcupcakewithoutthemdrooping.

7Sprinklewithalittleedibleglitter–becausethey’reworthit!

Chocolatestarburst

CreatingstarburstflowersUsingchocolatesugarpasteforthismini-caketakesoutthelaborioustaskofcolouringsugarpasteadeepbrown–alltheworkisdoneforyou!

Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:chocolateandturquoiseButtercreamRoundcutters:2cm(3⁄4in),3cm(1in),4cm(11⁄2in)and10cm(4in)Basicequipment(seeEquipment)1Rolloutthechocolatesugarpastetoa3mm(1⁄8in)thickness.Cutout

a10cm(4in)circleandusetocoverthecakecard(seeCoveringaboard

withsugarpaste).2Rolloutsomemorechocolatesugarpastetoa5mm(3⁄16in)thickness.

Coverthemini-cake,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,

securingwithadabofbuttercream.Setasidetoletthesugarpastedry.4Gatherthetrimmingsofthechocolatesugarpasteandrollouttoa

3mm(1⁄8in)thickness.Cutoutfour4cm(11⁄2in)circlesandfour2cm(3⁄4in)circles.Usingthecorrespondingsizedcutter,cuttheedgesfromthecircle,creatingfourpetalsfromeach.Repeatwiththeturquoisesugarpastecreatingfour3cm(1in)circlesanddividingeachintofourpetals.5Begintoformthethreestarburstflowersonthecakeusingthe

largestchocolatepetalsfirst.Eachflowerhasfivepetals.Secureeachinplacewithalittlewaterappliedtothebackofthepetal.Builduptheflowerusingtheturquoisepetalsthenthesmallchocolatepetals.6Rollasmallballofturquoisesugarpasteforthecentresoftheflowers

andsecureinplacewithadabofwater.7Finishthecakebyrollingathinsausageofturquoisesugarpaste

betweenanicingsmootherandyourworksurfacetogetagoodlengthandanevenwidth.Placethesausagearoundthebaseofthecakeandtrimneatlyattheback.

TIP

Whenworkingwithdark-colouredsugarpastesuchaschocolate,avoidgettingicing(confectioners’)sugaronthesurfaceasitcanmarkthesugarpasteandbedifficulttogetoff.

Marblebow

CreatingamarbledeffectThegorgeousripplingcoloursinthisclassiccakedesignlookhardtoachievebutitcouldna’tbesimpler–justmixthemupandroll!

Getittogether…20cm(8in)roundcake,preparedforcovering25cm(10in)roundcakeboardButtercreamSugarpaste:purple,pinkandpalebluePizzacutterSerratedsteakknife12mm(1⁄2in)widepurpleribbonPearl-headedpinsBasicequipment(seeEquipment)

1Levelandpreparethecakeforcovering(seeLevellingandfillingaspongecake).Oncechilled,setthecakecentrallyontothecakeboard,securingwithadabofbuttercream.2Rolleachofthesugarpastecoloursintolong,thicksausages.

Positiontherollssidebysideandsqueezetogethergently.Foldthelongsausageinhalfandtheninhalfagain.Rolloutthisballofstripedsugarpastetoa5mm(3⁄16in)thicknessandusetocoverthecake.Themarbledeffectiscreatedasyourolloutthepaste.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).3Gatherthetrimmingstogetherandkneaduntilasmoothevencolour

isachieved.Formathicksausageandrolloutintoalong,thinstrip4mm(1⁄8in)thick.Usingapizzacutter,cutthestripintofour4cm(11⁄2in)widestrips,each20cm(8in)long.

TIP

Don’tbetemptedtoapplytheribbonstripsintwopiecesinsteadoffour.Longlengthsofsugarpasteripandcrackveryeasilyandyou’llbebacktosquareone–shortpiecesarethewaytogo!

4Usingaserratedsteakknife,gentlyimprintthestitchingpatternoneachedgeofthestrips,approximately5mm(3⁄16in)awayfromtheedges.5Applyalittlewatertothecakeandsecureeachstripinplace.Trim

anyexcessoffthestripsinthecentre.6Tocreatethebow,cutanotherstripofsugarpaste,thistime24cm

(91⁄2in)longand8cm(3in)wide,andmarkwithstitchinglinesasbefore.Turnthestripoversotherightsideisfacingtheworksurface.Foldineachendtothemiddleandpinchthebowinthecentregently.

7Forthecentreofthebow,takea2.5cm(1in)strip,markwithstitchinglinesandwraptheendsunderneaththebackofthebow.Positionthebowinplaceinthecentreofthecake.

TIP

Youcanbuyspecialmodellingtoolsetsthatincludeastitch-markingwheel,butaserratedknifeworksjustaswellandcanbefoundineverykitchen.

8Trimthebaseofthecakeandtheedgeoftheboardwithpurpleribbon,securingatthebackwithpearl-headedpins.

“Marblingsugarpasteworkswithallsortsofcoordinatingcoloursandisagreatwayofusingupexcesspiecesleftoverfromotherprojects.Itmeansyoucangetagreatcakewiththeminimumoffuss!”

Polka-dotcandles

IncorporatingcandleholdersintoadesignOftenwhendecoratingcakesweforgettoleavespaceinthedesignforcandles.Nothere–thiscakeisdesignedwiththebirthdaycandlesinmind!

Getittogether…20cm(8in)roundcake,preparedforcovering30cm(12in)roundcakeboardEight10cm(4in)celebrationcandlesButtercreamSugarpaste:pinkandwhiteRoundcutters:straight-edged2.5cm(1in),fluted3.5cm(11⁄2in)12mm(1⁄2in)widepalepinkribbonPearl-headedpinsBasicequipment(seeEquipment)

1Levelandpreparethecakeforcovering(seeLevellingandfillingaspongecake).Oncechilled,setthecakecentrallyontothecakeboard,securingwithadabofbuttercream.2Rolloutthepalepinksugarpastetoa5mm(3⁄16in)thicknessanduse

tocoverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).3Rolloutthewhitesugarpastetoa3mm(1⁄8in)thickness.Usingthe

straight-edgedcutter,cutout20circles.Usingtheflutedcutter,cutouteightflutedcircles.Cutoutthecentresoftheflutedcirclesusingthestraight-edgedcutterandsetthesetooneside.

TIP

Leavingthecut-outcirclesinpositiononyourworksurfaceforacoupleofminuteswillallowthemtohardenslightlysothatwhenyouliftthemintopositiontheyshouldn’tpulloutofshape.

4Attachthestraight-edgedwhitecirclestothecakewithalittlewaterinapolkadotpatternacrossthetopandaroundthesidesofthecake.5Rolleight4cm(11⁄2in)ballsofpalepinksugarpasteandflatten

slightly.Takeonecandleatatimeandpressthebaseintotheflattenedballtocreatethecandleholder.6Droponeoftheflutedcirclesdownoverthecandlesothatitsitson

thepinksugarpasteholder.7Positioneachofthecandlesandtheirholdersontothecakeboard,

spacedevenlyaroundthecake.Alittledabofwateronthebaseofeachholderwillsecureitinplace.

“Awaterbrushwillsaveyoutimewhenapplyingdabsofwater,theycanbepickedupfairlycheaplyinmostartsandcraftstores.”

8Roll16pinkand16white1.5cm(1⁄2in)diameterballsinthepalmsofyourhands.Positionthepinkandwhiteballsalternatelybetweeneachcandleholderusingadabofwateronthebasetosecurethem.

TIP

Tomakeliftingsmallpieceseasier,useapaletteknifetopickthemupratherthanyourfingers.

9Trimtheedgeoftheboardwithpalepinkribbon,securingattheback

9Trimtheedgeoftheboardwithpalepinkribbon,securingatthebackwithapearl-headedpin.

HALF-DAYDELIGHTS

(forwhenyou’vegotacoupleofhourstospare)

RegalRoses

PipingroyalicingrosesThethoughtofentirelypipingthedecorationontoacakemaywellsendyouintoapanic–fearnot,thesestylizedpipedswirlrosesaresupereasy.

Getittogether…20cm(8in)squarecake,preparedforcovering30cm(12in)squarecakeboardSugarpaste:purpleRoyalicing:darkpurpleandleafgreenPiping(pastry)bagsandno.2,no.8andleaf(no.2B)nozzles(tips)12mm(1⁄2in)widepurpleribbonPearl-headedpins

Basicequipment(seeEquipment)1Rolloutthepurplesugarpastetoa3mm(1⁄8in)thicknessanduseto

coverthecakeboard(seeCoveringaboardwithsugarpaste).Lightlysprayingtheboardwithamistfromawaterspraywillhelpthesugarpastetostick.2Rolloutmoreofthepurplesugarpastetoa5mm(3⁄16in)thickness

andcoverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Setboththeboardandthecaketoonesidetoallowthesugarpastetobegintodry.3Splitabatchofroyalicingintotwo.Colouroneportiondarkpurple

andtheotherleafgreenusingediblegelpastecolours(seeColouring).4Positionthecakeinthecentreofthecoveredboard,securingwitha

dabofroyalicing.5Usingapiping(pastry)bagfittedwithano.8nozzle(tip),pipea

purpleroyalicingshellborderaroundthebaseofthecake(seePipingashellborder).

TIP

Practisepipingonasheetofgreaseproof(wax)paperbeforepipingontothecake.Thiswillgiveyouagoodfeelfortheactionandpressureneededtocreatetheswirls.

6Markpositioningpinpricksonthetopofthecake–thesewillguideyouwhenpipingeachroseorcluster.Usingapiping(pastry)bagfittedwithano.2nozzle(tip),pipeswirlsofpurpleroyalicingontoeachmarkedpositiontocreatetheroses.Fortheclustersofflowers,trytopipethemsothattheyjusttoucheachother.Ifyourpipedswirlshaveapeakedenddabthemdownwithadamppaintbrush.

“Ifyouareusingdisposablebags,thequickestthingtodoistocuttheno.8nozzle(tip)fromthebaganddropthewholelotintoanewbagfittedwiththeno.2nozzle(tip).”

7Oncethetophasbeenpiped,beginpipingoneachsideofthecake.Pipingverticallywillneedaslightlydifferenttechniquesotapeapieceofgreaseproof(wax)papertothesideofaboxforaquickpracticerun!Addswirlrosesaroundthecakeboard.8Takethegreenroyalicingandplaceinapiping(pastry)bagfitted

withaleafnozzle(tip)(no.2B).Beginpipingtheleafrightnexttothepurpleswirl.Keepthenozzle(tip)inthesamepositionwhileapplyingpressuretothebag,oncethebaseoftheleafisthecorrectsizereleasethepressurecompletelyandthenpullaway.Thiswillcreatethepointedtipoftheleaf.Pipealeafnexttoeachswirlfloweracrossthecakeandboard.

TIP

TIP

Ifyoudon’thavealeafnozzle(tip)justcutasmallinverted‘V’fromtheendofadisposablepiping(pastry)bag.Thiswillgiveyouthesameeffect.

9Finishbytrimmingtheboardwithpurpleribbon,securingatthebackwithapearl-headedpin.

RomanticRuffles

Creatinglarge-scaleruffleSBringabitoffrillyfrou-froutoyourday!Girlyandbeautifullydecadent,thismini-cakewillbeadoredbyeveryone.

Getittogether…6.5cm(21⁄2in)roundmini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:whiteandpalepinkCutters:10cm(4in)and5cm(2in)roundEmptyeggboxRoyalicing

RoyalicingPiping(pastry)bagandno.2nozzle(tube)Silversugardragees–heartsandballsBasicequipment(seeEquipment)1Brushthecakecardwithalittlewater.Rolloutthewhitesugarpaste

toa3mm(1⁄8in)thickness.Cutouta10cm(4in)circleandplaceontothecakecardtocoverit.Neatenaroundtheedgeswithyourfingertipsandpolishthesurfacewithanicingsmoother(seeCoveringaboardwithsugarpaste).2Rolloutsomemorewhitesugarpaste,thistimetoa5mm(3⁄16in)

thickness.Coverthemini-cake,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringamini-cake).3Placethecoveredmini-cakeinthecentreofthecoveredcakecard,

securingwithadabofroyalicing.Setasidetoletthesugarpastedry.4Rolloutthepalepinksugarpastetoa3mm(1⁄8in)thicknessandcut

outeight5cm(2in)circles.Withthefirstcirclecreatearuffle,foldingthecircleroughlyinhalfandtheninhalfagain,lettingtheedgesgathertogetherinruffles.

5Pinchthebaseslightlytoformapoint.Placeintherecessofan

5Pinchthebaseslightlytoformapoint.Placeintherecessofanemptyeggboxtohelptheruffleholditsshape.Repeatwiththeremainingcircles.Allowtodryoutforanhoursothattheyareeasiertohandlewithoutbreaking.

6Meanwhile,usingtheroyalicing,pipeasnailtrail(seePipingasnailtrail)aroundthebaseofthecake,securingittotheboard.Atthebaseofthecakemakefourpinpricksequallyspacedapart,eachone-quarterofthewayaroundthecircumferenceofthecake.

TIP

Ifthejoinbetweenthecakeandtheboardisabituntidy,useabiggernozzle(tip)(suchasano.43)topipethesnailtrail,asthiswillhelpdisguiseit.

7Pipeadotofroyalicingateachmarkandsecureasilverheartdrageeinplace.Withfurtherdotsofroyalicing,securethreesilverballdrageesaboveeachheart.

8Markthreepinpricksequallyspacedapartbetweeneachsilverheartdragee.Again,withdotsofroyalicingapplythreesilverballdrageesverticallyateachpinprick.9Onceyourruffleshavefirmedup,pipealayerofroyalicingontopof

themini-cake.Beginstickingsixpinkrufflesinplacearoundtheedgeandthenfinallyaddtwointhecentre.

ButtonedUp

EmbossingsugarbuttonsThebeautifulpatternsonthebuttonembellishmentsonthesecupcakesarecreatedbyembossingthepaste.Thepeachypetalscreatetheperfectfoil.

Getittogether…SixcupcakesbakedinorangeginghampapercasesButtercreamSugarpaste:orange,whiteandredRoundcutters:2.5cm(1in)and4cm(11⁄2in)EdiblegoldlustredustVarietyofobjectsforembossinge.g.texturemat,laceorbuttonsPencil

Basicequipment(seeEquipment)

1Beginbymakingthebuttonsforthecentresoftheflowers.Rollouttheredsugarpastetoa3mm(1⁄8in)thicknessandembossthesurfaceusingapieceoflace,thefaceofaprettybuttonoratexturemat(seeEmbossing).Makesuretheimprintisdeepenough.Cutoutsix2.5cm(1in)circles.

2Indentthecentreofeachcirclewiththeflatendofapencil.Usingthe

2Indentthecentreofeachcirclewiththeflatendofapencil.Usingtheendofapaintbrush,punchtwoholesthroughthesugarpastetocreatethecentreofeachbutton.Setthebuttonstoonesidetofirmup.3Oncethebuttonshaveset,dusteachonewithalittlegoldlustredust

usingasoftbrush.4Rollthewhiteandorangesugarpastesintolong,thicksausages.

Positiontherollssidebysideandsqueezetogethergently.Foldthelongsausageinhalfandtheninhalfagain.Rolloutthisballofstripedsugarpastetoa3mm(1⁄8in)thickness.Themarblingeffectiscreatedasyourolloutthepaste.5Usingthe4cm(11⁄2in)cutter,cutout24circles.Takeeachoneand

pinchtogetheracrossthecircle,approximatelyone-thirdofthewayinfromtheedge,tocreateapetal.Repeatwiththeremainingcirclesuntilyouhavecreatedall24petals.

6Covereachcupcakewithalayerofbuttercream.Positionfourpetalsonthetopofeachcupcake.Applyadabofwatertothebackofabuttonandpositioncentrallyontothepetals.

IceLollies

MakingcookiesonsticksConjureupchildhoodmemoriesordelighttoday’skidswiththesefantasticfacsimileicelollies,whichwon’tmeltevenonthehottestofdays!

Getittogether…Cookiedough(seeVanillasugarcookies),rolledoutandchilledSixwoodenlollipopsticksSugarpaste:pink,white,brown,red,orangeandyellowColouredsugarsprinklesPizzacutterBasicequipment(seeEquipment)

1Cutalongstripofcookiedoughapproximately7cm(23⁄4in)wideusingapizzacutter.Cutintosixindividualrectangularcookies,each4.5cm(13⁄4in)wide.Usingasharpknife,roundthecornersofthetopedge.Shapesixfurthercookiesintorectanglesandthenwithasharpknifecutoffthesidestocreatethetriangularlollyshapes.

TIP

Ifthecookiesspreadtoomuchintheoven,takeasharpknifeandre-trimwhiletheyarestillwarm.

2Transferthecookiesontoabakingtraylinedwithgreaseproof(wax)paper.Oncethecookieshavesoftenedslightly,takethewoodenlollipopsticksandcuteachinhalf.Insertonehalfintothebaseofeachcookie,takingcarenottosplitthedough.3Placethebakingtrayinthefridgeandchillfor15minutesuntilfirm.

Bakeaspertherecipeinstructions(seeVanillasugarcookies)andallowtocool.4Rolloutthepink,whiteandbrownsugarpasteintolongsausages

andlayontheworksurfaceinthecorrectcolourordersidebyside.Squeezetogethergentlytojoin.Rolloutlengthwaystoformasheetofstripedsugarpasteapproximately3mm(1⁄8in)thick.

5Forthe‘FAB’lollies,cutoutsixrectanglesofthestripedsugarpastetofiteachoftherectangularcookiesandsecureusingalittlewater.Trimtheroundedcorners.6Placethecolouredsugarsprinklesintoasmallbowl,paintthebrown

sugarpastesectionlightlywithwateranddipintothesprinklestocoat.7Forthe‘Rocket’lollies,repeatthesausagemethodforthered,

orangeandyellowsugarpasteandcutoutshapestocoverthetopofthetriangularcookies,againsecuringinplacewithalittlewater.8Usingawoodenlollipopstick,markanindentoneithersidetocreate

thefinsoftherocket.

“Ifthesecookiesarearealhitwiththekids,makeupadoublebatchandfreezethedoughreadyrolledandcutintoshapetosavetimenexttimeyoumakethem.”

SpringhasSprung

CombiningpipingwithcutoutsThisprojectremindsmeverymuchofscrapbooking–cutoutplentyoftheelementsandthenplayaroundasifcreatingacollage.

Getittogether…25cm(10in)roundcake,preparedforcovering32cm(13in)roundcakeboardSugarpaste:white,darkpinkandpalepinkCutters:smallbutterfly,smallandextra-smallblossomEmptyeggboxRoyalicing:pinkandwhite

Royalicing:pinkandwhitePiping(pastry)bagsandno.2andno.0(orno.1)nozzles(tips)Pinkandpearlsugardragees,mediumandtinyEdiblepinklustredustRibbon:palepink70mm(23⁄4in)wide,palepink12mm(1⁄2in)widePearl-headedpinsBasicequipment(seeseeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto

coverthecakeboard(seeCoveringaboardwithsugarpaste).Lightlysprayingtheboardwithamistfromawaterspraywillhelpthesugarpastetostick.2Rolloutmoreofthewhitesugarpastetoa5mm(3⁄16in)thicknessand

coverthecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Setboththeboardandthecaketoonesidetoallowthesugarpastetobegintodry.3Rolloutalittlemorewhitesugarpastetoa3mm(1⁄8in)thicknessand

cutoutsixsmallbutterflies.Placethebutterfliesintotherecessesofanemptyeggboxtocurlthewingsslightlyandallowtodry.Dustingtheeggboxwithalittleicing(confectioners’)sugarwillpreventthemfromsticking.

4Thinlyrolloutalittlepaleanddarkpinksugarpaste.Stampoutagoodamountofsmallandextra-smallblossomshapesinbothcolours.Ifusingaplungercutter,stampouttheblossomandwithitstillinthecutter,positionthebackoftheblossomonyourfingertipdustedlightlywithicing(confectioners’)sugar.Pressdowntheplungertoshapetheblossomagainstyourfingerthensetdownonyourworksurface.

TIP

Usingtheplungertoshapetheblossomonyourfingerratherthandoingitontheworksurfacecreatesamuchnicershapeofblossom.

“Anyexcessblossomsnotusedforthisprojectcanbekeptinasmalljaroncetheyhavedriedoutandusedonotherprojectsatalaterdate.”

5Usingapieceofgreaseproof(wax)paper,tracethetemplateforthepipedswirlsoutline(seeTemplates).Placethetemplategentlyontothetopofthecoveredcakeandsoftlytracetheoutlinewiththeendofapaintbrushtoindentthepatternontotheicing.Youcanthenusethisasaguidewhenpiping.

6Fillapiping(pastry)bagfittedwithano.2nozzle(tip)withpinkroyalicing.Pipeasmallsectionoftheswirlsatatime.Ifthepipinghaslittlepeaks,dabthemdownusingadamppaintbrush.Whenpiping,workfromonesideofthecaketotheother,takingcarenottosmudgeitwithyourhandasyoucontinue.Pipepinkdotstotheendoftheswirlsasshownonthetemplate.

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Anywobblysectionsorbreaksinyourpipingcanbecoveredusingablossomorabutterfly.

7Takethewhiteroyalicingandfillapiping(pastry)bagfittedwithano.0orno.1nozzle(tip).Pipefivesmalldotsoficingontoeachofthefourpositionsmarkedonthetemplateandplacetwopink,onepearlandtwotinypearldrageesontothedotsasshowninthephoto.

“Usedisposablepipingbagstosavetime,andtosaveonthewashinguptoo!”

8Applyadotoficingateachofthethreepinkpipedintersectionsandsecureasmallblossominplace.Pipeadottocreatethecentreofeachblossom.

9Continuetodecoratethecakewiththeblossoms,securingeachandcreatingthecentreswithwhiteroyalicing.Positiontheminavarietyofclustersusingsingleblossoms,pairsandthrees.

10Dustthecentresofthebutterflieswithalittlepinklustredust.Secureeachbutterflyontothecakeusingadabofwhiteroyalicing.Pipeapinksnailtrail(seePipingasnailtrail)downthecentreofeachbutterflytocreatethebody.

11Positionthecakecentrallyontothecakeboardsecuringwithalittleroyalicing.Trimthecakeusingthewidepinkribbon,securingatthebackofthecakewithtwopearl-headedpins.Theribbonshouldsitflushwiththecakeboard.12Trimtheedgeoftheboardwithnarrowpinkribbon,securingatthe

backwithapearl-headedpin.13Decoratethecakeboardusingtheremainingpinkblossomsand

butterflies.

BlossomingAllOver

Denselydecoratingamini-cakeAbeautifulmini-cakeburstingwithbeautifulcoloursissuretobringasmiletoanyone’sface.

Getittogether…6.5cm(21⁄2in)mini-cake,preparedforcovering10cm(4in)roundcakecardSugarpaste:cream,mauve,yellow,pinkanddeeppinkCutters:10cm(4in)round,smallandmediumblossomsRoyalicingPiping(pastry)bagandno.3nozzle(tip)12mm(1⁄2in)widepalepurpleribbonPearl-headedpins

Pearl-headedpinsBasicequipment(seeEquipment)1Rolloutthecreamsugarpastetoa3mm(1⁄8in)thickness,cutouta

10cm(4in)circleandcoverthecakecard(seeCoveringaboardwithsugarpaste).2Coverthemini-cakewithmoreofthecreamsugarpaste,thistime

rolledouttoa5mm(3⁄16in)thickness.Trimoffanyexcessneatlyandpolishusinganicingsmoother(seeCoveringamini-cake).Setthecakeontothecoveredboardandsecurewithalittleroyalicing.3Trimthebaseofthecakewithpalepurpleribbon,securingatthe

backofthecakewithapearl-headedpin.4Rollouteachcolourofsugarpasteinturnandcutouttwolarge

blossomsandapproximately20smallblossomsfromeachcolour.

TIP

Topickupandattacheachoftheblossoms,presstheendofapaintbrushlightlyintothecentre,thiswillalsocurvethepetalsoutwardsprettily.

5Usingtheendofapaintbrush,secureeachofthelargeblossomsaroundthecakewithadotofroyalicingandthenbegintofillinthegapsusingthesmallblossoms.Keepthecolourorderrandomandtakecarewiththespacingsoasnottoleaveanylargegaps.Thepetalsoftheblossomscanoverlaptheribbonatthebaseofthecake.Oncethesidesarefullyfilled,applytheblossomstothetopofthecake.

6Pipeadotofroyalicingintothecentreofeachblossomuntilalltheflowershavewhitecentres.

“Thisisagreatwayofusingupsmallballsofsugarpasteleftoverfromotherprojectsthatreallydon’tseembigenoughtodoanythingwith.Haveaplaywithyourleftoversandseewhatcolourschemeyoucancomeupwith!”

FloralFlourish

TexturingandlayeringflowersThisprojecttakesalittlemoreplanningandpatienceinformingtheflowersbutitisdefinitelyworthitforstunningresults.

Getittogether…SixcupcakesbakedinbrightpinkpapercasesButtercreamSugarpaste:whiteandpalepinkCutters:largeandsmallblossomcutter,round(samesizeascupcaketops)Royalicing:brightpinkPiping(pastry)bagandno.2nozzle(tip)Basicequipment(seeEquipment)

1Beginbystartingworkontheflowers.Rolloutthewhitesugarpastetoa2mm(1⁄16in)thickness.Stampout12largeand12smallblossoms.2Withasharpknife,cutintoeachpetaloftheblossoms,separating

themintofourorfivefrondseach.

3Usingadabofwater,securetheblossomstogetherinpairs,placingthemwiththepetalsslightlyoffset.

4Setthesixlargeandsixsmallblossomstoonesideandallowtofirm

4Setthesixlargeandsixsmallblossomstoonesideandallowtofirmupslightly.5Trimthedomesfromthetopsofyourcupcakesandspreadathin

layerofbuttercreamonthetop.6Rolloutthepalepinksugarpastetoa3mm(1⁄8in)thickness.Usinga

roundcutterthesamesizeasthetopofyourcupcakes,cutoutsixcirclesandattachinplaceonthetopsofthecupcakes.7Addtheroyalicingtoapiping(pastry)bagfittedwithano.2nozzle

(tip).Pipeadotofroyalicinginthecentreofthetopofthecupcakeandplacethelargeflowerinplace.8Inthecentreoftheflowerpipeanotherdotofroyalicingandposition

thesmallflowerinthecentre.9Pipeeightsmalldotsofroyalicingtocreatethecentreoftheflower.10Pipesmallbulbsofroyalicingaroundtheflowerontothepalepink

sugarpastetocreatepolkadots.

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Ifyourdotsofroyalicinghavepeaksonthem,gentlypressthemdownwithaslightlydamppaintbrushforaprofessionalroundedfinish.

Prettyinpink

BrushingroyalicingdesignsBrushedroyalicingcreatesastunningeffect–onceyoustartyouwon’twanttostop.Justletthebrushdotheworkforyou!

Getittogether…12roundcookiesRoundcutters:straight-edged5.75cm(21⁄4in),fluted6.5cm(21⁄2in)Sugarpaste:creamandpink

RoyalicingPiping(pastry)bagandno.2nozzle(tip)Basicequipment(seeEquipment)

1Rolloutthecreamsugarpastetoa3mm(1⁄8in)thickness.Usingtheflutedcutter,cutout12circles.2Brushthetopofeachcookiewithatinyamountofwaterandattach

theflutedsugarpastecirclesinplace,pressingdownlightlytosecure.3Rolloutthepinksugarpastetoa3mm(1⁄8in)thickness.Usingthe

straight-edgedcutter,cutout12circles.Attacheachpinkcirclecentrallyonthecreamflutedcircle.4Takethemediumblossomcutterandpresslightlyintothecentreof

eachpinkcircletocreateablossomimprint.5Usingthesmallblossomcutter,repeattomarktwosmallblossoms

eithersideofthemediumblossom.Thesewillbeyourguideswhenpiping.6Fillapiping(pastry)bagfittedwithano.2nozzle(tip)withwhite

royalicing.Workingononecookieatatime,pipeacompletelinearoundtheoutlineofthemediumblossom.

7Takeyourpaintbrushanddipitinwater.Toremovetheexcesswater,patthebristleslightlyonapieceofkitchenpaper.Thebrushneedstobebarelywet.

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Keepdampeningyourbrushasyouwork–itshouldremainbarelydampthroughout.Don’tletitdryout!

8Flattenthelineofpipedroyalicingusingthebrush,strokingtheicingintowardsthecentreoftheblossom.Repeat,workingyourwayaroundtheouteredgeoftheflower.

9Pipefivesmalldotsatthetipofeachsmallblossompetal.Useyourdampenedpaintbrushtodragthedotsintoapetalshapemovingtowardsthecentreofeachsmallblossom.10Pipeacurvedlineoffourdotsfromthecentreflowertothesmall

blossomsasshown.Pipesixsmalldotsinthemiddleofthemediumblossomtocreatethecentreoftheflower.11Atthetopandbottomofeachcookie,pipeasmalllinewithtwodots

ateachend.Repeatwithyourwholebatchofcookiesandallowtheicingtodry.

WEEKENDWONDERS

(longerprojectstotakeyourtimeover)

SeeingStars

DenselydecoratingatieredcakeThisisagrandcakethatyoujustneedabitoftimefor–nothingtrickyforspectacularresults!Thecolourschemecanbechangedtosuitwhoeveryou’rebakingfor.

Getittogether…Squarecakes:20cm(8in)and30cm(12in),bothpreparedforcovering35cm(14in)squarecakeboardSquarecakecards:20cm(8in)and30cm(12in)ButtercreamFourplasticcakedowelsRoyalicingSugarpaste:whiteandblue

Sugarpaste:whiteandblueStarcutters:large,smallandtinySilversugardragees12mm(1⁄2in)wideblueribbonPearl-headedpinsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto

coverthecakeboard(seeCoveringaboardwithsugarpaste).Trimtheedgesneatlyandsetaside.2Placeeachcakeonthecorrespondingcakecard,securingwitha

littlebuttercream,andcovereachwithwhitesugarpaste(seeCoveringacakewithsugarpaste).Allowtheboardsandcakestodryoutovernightbeforeassemblinganddecorating.

“Ifyou’renewtocoveringcakes,tryusinganon-stickmattorolloutyoursugarpaste.Youwillstillneedalittleicing(confectioners’)sugarbutthematwillreallyhelp.Rolloutthesugarpastefairlythickly–about7mm(1⁄4in).Thiswillhelpyougetagoodfinishandavoidripsandcracks.”

3Applyasmearofroyalicingtothecentreofthecoveredcakeboard.Positionthelargercakesquarelyinthecentreoftheboard.Measureandtrimthedowels(seeStackingatieredcake)andpushthemdownfirmlyintothelargercake.

4Applyanothersmearofroyalicingtothecentreofthelargercakeandliftthesmallercakeintoposition.Thedowelswillstopthesmallercakesinkingintothebottomlayerandtheroyalicingwillholditinplace.

5Takethebluesugarpasteandmixthreefurthercomplementarypalerblueshadesbykneadingtogetheralittlebluewithincreasingamountsofwhite.Rolloutasmallamountofeachcolourandcutoutaselectionofdifferentsizedstarsineachshade.

TIP

Makesureyoumixupenoughofeachcolourthefirsttime,asitcanbedifficulttomatchthecolourifyourunout.

6Startingfromtheverytopcentreofthecake,applyadabofwaterandfixastarinplace.Continueattachingthestarsinarandompatternworkingoutwardsanddownwardsevenlyaroundthecake.Applystarsacrosswherethetwocakesmeet,aroundthecornersandalsowherethereareanyflawsinthewhitesugarpaste.7Continuerollingoutthesugarpasteandbuildingupthecoveringof

starsuntilyoureachthecakeboard.Trimanystarsasnecessarywheretheymeettheboard.8Cutoutsometinystarsinallofthedifferentcoloursandposition

thembetweenthelargerstars.

9Applytwoorthreesilverdrageesalongoneofthepointsoneachofthelargerstarsandsomeofthesmalleronestoo.Tohelpthemstayput,makegentleindentationswiththeendofthepaintbrushthengluetheminplacewithadabofwaterandaquickpressofthefingertip.Ifthesugarpastestarsfeeltoodrytoindent,usetheendofthepaintbrushinatwistingactiongentlydrillingalittlehole–thiswillstopthepastecracking.

TIP

Edibleglue,availablefromcakedecoratingsuppliers,holdsstrongerthanwater.Ifyou’restartingtobuildupacollectionofdecoratingequipmentthenthisisdefinitelysomethingtohaveinyourboxoftricks.

10Finishbyplacingalengthofribbonaroundeachtierandtheedgeoftheboard,securingwithpearl-headedpins.

PeachesandCream

CreatingalaceeffectwithcutoutsCakesdon’tneedtobebigandboldtocreateimpact.Thisstunninglittlenumbertakestimeandpatience,buttheresultsareworththeeffort.

Getittogether…20cm(8in)roundcake,preparedforcovering

25cm(10in)squarecakeboardSugarpaste:peachandcreamRoundcutters:straight-edged3.5cm(13⁄8in),fluted4.5cm(13⁄4in),no.2pipingnozzle(tip)

12mm(1⁄2in)widecreamribbonPearl-headedpinsBasicequipment(seeEquipment)1Rolloutthecreamsugarpastetoa3mm(1⁄8in)thicknessanduseto

coverthecakeboard(seeCoveringaboardwithsugarpaste).Lightlysprayingtheboardwithamistfromawaterspraywillhelpthesugarpastetostick.2Rolloutthepeachsugarpastetoa5mm(3⁄16in)thicknessandcover

thecake.Trimtheexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Settheboardandthecaketoonesidetoallowthesugarpastetobegintodry.3Rolloutalittlecreamsugarpastetoa2–3mm(1⁄16–1⁄8in)thickness.To

createtheshapesforthelacepattern,beginbycuttingoutcirclesusingtheflutedcutter.Cutoutthecentreswiththesmallerstraight-edgedcutter.

TIP

Whenworkingwithverythinsugarpaste,insteadofdustingyoursurfacewithsugartryusingasmearofwhitevegetablefat(shortening).

4Takeoneofthediscardedinnercirclesandcutitintosixthsusingasharpknife.Fromeachtrianglecutthreetinycirclesusingthenarrowendoftheno.2pipingnozzle(tip).

TIP

Thesmallholesneedtobepunchedoutwhilethesugarpasteisstillsuppleotherwisetheedgesofthetriangleswillcrack.

5Cutoutsmallcirclesusingthewideendoftheno.2pipingnozzle(tip)thenpuncheightsmallholesaroundtheedgeofeachwiththenarrowend.

TIP

Whenpunchingoutsmallholes,regularlydiptheendofthenozzle(tip)intoalittleicing(confectioners’)sugartoensureacleancut.

6Takeeachthinflutedcircle,gentlyeasetheshapetogetherapproximatelyone-thirdofthewayacrossthecircletoformaclosedhorseshoeshapeandtrimtheexcessusingasharpknife.7Onceyouhavemadeafewofeachelement,beginsecuringinto

placewithadabofwateronthebackofeachpiece.

“Gettingthepiecesintoposition,withoutlosingtheirshapecanbealittletricky.Positionthemupsidedownonyourfingersandthentipthemoverintoposition,ortryliftingthemwithapaletteknifeandslidingthemoffontothecake.”

8Continuecreatingtheelementsandexpandingthedesignuntilthecakeiscompletelycovered.Therearetwostripsoflacegoingacrossthetopofthecakeandonecurvedsectiononeitherside.

9Tofinishofftheedgeofeachstripoflace,cutseverallargeflutedcirclesandcutouttheinnerswithastraight-edgedcutterleavingathinflutedcircle.Cutopenthecirclesandformintostraightlines.Secureinplacealongeachstripoflaceonthecakeusingasmanyasrequiredandtrimmingthemwherethecakemeetstheboard.10Trimaroundthebaseofthecakeandtheedgeoftheboardwith

creamribbon,securingwithpearl-headedpins.

PinkWhisk

MakingastatementpieceInspirationforcakescomesfromallsortsofdifferentplaces,thistwo-tierlovelyisbasedonthedesignofmyownwebsite–Ievenhaveanaprontomatch!

Getittogether…Roundcakes:20cm(8in)and28cm(11in),bothpreparedforcovering33cm(13in)roundcakeboard20cm(8in)roundcakecardFourplasticcakedowelsSugarpaste:paleblue,white,palepinkanddeeppink

Roundcutters:2cm(3⁄4in)and5cm(2in)ButtercreamorroyalicingPizzacutterFlutedpastryroller12mm(1⁄2in)widewhiteribbonPearl-headedpinsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessanduseto

coverthe33cm(13in)board(seeCoveringaboardwithsugarpaste).2Setthe20cm(8in)cakeonthe20cm(8in)cakecard,securingwitha

littlebuttercream.Rolloutthepalebluesugarpastetoa5mm(3⁄16in)thicknessandusetocoverthecakeandboardtogether,trimmingtheexcessneatlyandpolishingwithanicingsmoother(seeCoveringacakewithsugarpaste).3Rolloutthepalepinksugarpastetoa5mm(3⁄16in)thicknessanduse

tocoverthe28cm(11in)cakeinthesameway.4Rolloutsomemorewhitesugarpastetoa3mm(1⁄8in)thickness.

Usingthe2cm(3⁄4in)roundcutter,cutout48circles.Allowthemtofirmupslightlybeforeusingtocreatethepolka-dotpatternonthebluecake.Secureeachdotwithalittlewaterbrushedontotheback.

TIP

Leavingthecut-outcirclesinpositiononyourworksurfaceforacoupleofminuteswillallowthemtohardenslightlysothatwhenyouliftthemintopositiontheyshouldn’tpulloutofshape.

5Setthetwocoveredcakesandboardtoonesideandallowtodryoutandfirmupforacoupleofhours.6Securethelargercaketothecentreofthecoveredboardusinga

littlebuttercreamorroyalicing.7Takealengthofgreaseproof(wax)paperthesamesizeasthe

circumferenceofthelargestcake.Foldexactlyinhalf,thenintoquarters,intoeighthsandfinallyintosixteenths.Unfoldandplacethepiecearoundtheoutsideofthecake.Useapintoprickthesugarpastethroughthepaperineachfoldposition.Thissplitsthecakeevenlyintosixteenthsandmarksexactlywherethestripesshouldgo.

8Rolloutthedeeppinksugarpasteintoalongthinrectangleapproximately2–3mm(1⁄16–1⁄8in)thick.Usingthepizzacuttercreate2cm(3⁄4in)widestrips.Trimthestripsto13cm(5in)longeach.Youwillneed16stripsintotalbutitiswisetoworkwithjustfouratatime,otherwisethesugarpastedriesouttooquicklyandyourstripswillcrack.

9Usingtheflutedpastryroller,markstitchinglinesalongtheedgesofthestrips,approximately3mm(1⁄8in)infromtheedge.

“Presslightlywiththeflutedpastryroller–itisonlytoindentthepattern,ifyou’renotcarefulitwillcutthroughthesugarpasteandyou’llhavetostartalloveragain.”

10Applyascantstripeofwaterupthesideofthecakeandontothetopinthepositionsmarkedbythepinpricks.Secureeachstripinplace.Continueworkingaroundthecakeuntilyouhavecompletedthestriping.

11Tocreatethestripofribbonaroundthebaseofthecakeyouwillneedtwolongstripsmeasuring40x3cm(153⁄4x11⁄8in).Carefullyliftthem,supportingeachstripwithbothhandstopreventitfromripping,andpositioninplace.Eachstripshouldgohalfwayaroundthecake.Trimthestripsneatlyatthebackofthecake.12Forthebow,makeastripapproximately14x3cm(51⁄2x11⁄8in)and

marktheedgesasbefore.Flipthestripoversotherightsideisfacingtheworksurface.Foldeachendofthestripintothecentretocreatethebow.Layasmallstripoverthecentreofthebowandsecuretheendsbehind.Applyadabofwatertothebackofthebowandsecureinpositionoverthejoininthestripsatthefrontofthecake.13Dowelthebasecake(seeStackingatieredcake)andthenliftthe

blue-and-whitepolka-dotcakeintopositionontop,securingwithalittlebuttercreamorroyalicing.14Usingthe5cm(2in)cutter,cutoutsevendeeppinkcirclesandcut

eachinhalf.Applyalittlewatertothebackofeachsemi-circleandpositionaroundthebaseofthesmallercake.

TIP

Makesuretheflatedgeofthesemi-circlessitsdownontothebasecaketocoveranygapsbetweenthetwotiers.

15Roll14ballsofwhitesugarpastearound1cm(3⁄8in)indiameterandpositionbetweeneachofthesemi-circles.Adabofwateronthebasewillholdtheminposition.

16Trimtheedgeofthecakeboardwiththewhiteribbon,securingatthebackwithapearl-headedpin.

ButterflyCascade

PipingadelicatedesignAbeautifulcakeyoureallywon’twanttocutinto.Slowthepacedownandrelaxintocreatingthisbeautifullydecoratedcake.

Getittogether…30.5cm(12in)squarecake,preparedforcovering35.5cm(14in)squarecakeboard30.5cm(12in)squarecakecardSugarpaste:whiteEdiblelustredust:blue,pinkandholographicsparkleRoyalicing

RoyalicingPiping(pastry)bagsandno.2andno.3nozzles(tips)12mm(1⁄2in)wideribbon:pinkandturquoisePearl-headedpinsBasicequipment(seeEquipment)1Rolloutthewhitesugarpastetoa3mm(1⁄8in)thicknessandcoverthe

cakeboard(seeCoveringaboardwithsugarpaste).Setaside.2Placethecakeonthecakecard.Rolloutsomemorewhite

sugarpastetoathicknessof5mm(3⁄16in)andusetocoverthecake.Trimanyexcessneatlyandpolishwithanicingsmoother(seeCoveringacakewithsugarpaste).Allowtheboardandcaketodryoutovernightbeforeassemblinganddecorating.

TIP

Settingthecakeonacakecardtocoveritmakesthejobaloteasier,thecakecanthenbetransferredtothecoveredboardthefollowingdaywhenthesugarpastehashardened.

3Applyasmearofroyalicingtothecentreofthecoveredcakeboard.Liftandpositionthecakesquarelyinthecentreoftheboard.4Tracethebutterflytemplateontoapieceofgreaseproof(wax)paper

(seeTemplates).Transferthebutterflydesignontothetopofthecake,tracingtheoutlinegentlyusingtheendofapaintbrush.Thebutterfliesareclusteredaroundthebottomright-handcornerandbecomemorespacedoutthefurtherupthecaketheygo.

5Takealittleofeachcolourlustredustandplaceeachintoasmallbowl,withasoftpaintbrushforeachcolour.Beginbydustingwiththebluelustredusttoalmostfillineachofthewingsstartingfromthecentre.Buildupthecolourfromthecentreofthebutterflyeachtimetocreatethegraduation.

TIP

Tapthemajorityofthelustredustoffthepaintbrushagainstthesideofthebowlbeforeputtingitontothecake,andbuildupthecolourgradually.

6Addinthepinkhighlightsagainfromthecentreofthebutterflybutthistimeonlyone-thirdofthewayintoeachwing.7Onceyouarehappywiththecolouring,dustovertheentirewingof

eachbutterflywiththeholographicsparkledust.8Fillapiping(pastry)bagfittedwithano.2nozzle(tip)withwhite

royalicing.Playaroundwiththeconsistencyuntilyou’rehappywithit–itshouldbeliquidenoughtopipeeasilybutfirmenoughthatapipedline

shouldbeliquidenoughtopipeeasilybutfirmenoughthatapipedlinedoesn’tspreadorbreak.

9Slowlypipearoundtheoutlineofeachbutterflywinginturn.Startinthetopleft-handcornerofthecakeandworkdownwardsandacrosssothatyoudon’thavetoreachoverthepipedbutterfliesandrisksmudgingthem.Pipeantennaeandbulbsofroyalicingdownthecentreofeachbutterfly(seePiping).

“Ifyou’renotconfidentwithpiping,insteadofworkingdirectlyonyourcakecutbutterfliesoutofwhitesugarpaste.Oncetheyhavedried,colourthebutterfliesasdescribedandpipearoundtheiroutlines.Allowtodryfullybeforetransferringtothecakethencontinuedecoratingasdescribed.”

10Usingroyalicinginapiping(pastry)bagwithano.3nozzle,pipestraightlinesaroundthetopofthecaketoformaframe.Overthestraightlines,pipeawavyline(seePiping).

11Emptytheroyalicingfromthebagintoasmallbowl.Addacoupleofdropsofwatertoloosentheconsistency.Diptheendofapaintbrushintotheicinganddotontothecaketocreatethewhitedots.

12Addalittleofthepinklustredusttotheloosenedicingandrepeatthedottingmethodapplyingpinkdotstoeachofthebutterflywingsasshowninthephoto.13Trimaroundthebaseofthecakewithpinkribbonandtheedgeof

theboardwithturquoiseribbon,securingatthebackwithpearl-headedpins.

DottyDreams

Creatingahigh-impactdesignLetaroundcutterdothedesignworkforyou!Combinedwithcontrastingcoloursandawiredcaketopper,thismakesastunningstatementcake.

Getittogether…Roundcakes:20cm(8in)and25cm(10in),bothpreparedforcovering30cm(12in)roundcakeboardRoundcakecards:20cm(8in)and25cm(10in)FourplasticcakedowelsSugarpaste:white,turquoiseandbrightpinkButtercreamorroyalicingRoundcutters:mediumandsmallPosypick

Posypick13silverflorists’wires12mm(1⁄2in)widepinkribbonPearl-headedpinsBasicequipment(seeEquipment)1Rollouttheturquoisesugarpastetoa3mm(1⁄8in)thicknessand

coverthecakeboard(seeCoveringaboardwithsugarpaste).Setaside.2Placeeachcakeonthecorrespondingsizecakecardandcover

eachwithathinlayerofwhitesugarpaste(seeCoveringacakewithsugarpaste).Trytomakethisfirstlayerasneataspossible–itwillbecoveredupbutwillhelpgetasuperfinishonyourfinallayer.Allowtheboardsandcakestodryoutovernightbeforeassemblinganddecorating.3Takeeachcakeinturn,spraywithalightmistofwaterandcover

withturquoisesugarpasterolledouttoa5mm(3⁄16in)thickness,polishingtoasuperfinishwithanicingsmoother.4Applyasmallsmearofbuttercreamorroyalicingtothecentreofthe

coveredcakeboard.Positionthe25cm(10in)cakeinthecentreoftheboard.5Dowelthebasecake(seeStackingatieredcake)andthenliftthe

smallercakeintoposition,securingwithalittlebuttercreamorroyalicing.6Takethemediumroundcutterandcutoutcirclesfromtheturquoise

layer.Thedrierwhitelayerunderneathwillhelpwhencuttingoutthecircles,asyouwillfeelwhenthecutterreachesit.Turnthecutterinadrillingmotionaroundandarounduntilthecircleiscutout.

7Cutoutcirclesaroundtheentirecakethenrepeatwiththesmallerroundcutter.

TIP

Thecirclesshouldcomeoutwiththecutterasyouremoveit.Iftheydon’t,helpeasethemoutwithacocktailstick(toothpick).

8Rolloutsomebrightpinksugarpastetoaround3mm(1⁄8in)thickonyourworksurfacelightlydustedwithicing(confectioners’)sugartostopitsticking.9Usingthecuttersthatmadetheholes,cutoutbrightpinkcircles,

brushthebackswithalittlewaterandfitthemintothecut-outholes.Repeatuntilalltheholeshavebeenfilled.

10Rollamultitudeofturquoiseandbrightpinkballsandpositioninalternatingcoloursaroundthebaseofeachcake,securingwithdabsofwater.

11Tomakethewiredcaketopper,take12lengthsofflorists’wire.Tightlywindthe13thpieceofwirearoundthebasesofthewirestosecurethemtogether(seeMakingawiredcaketopper).12Pushthewiresintoasmallposypicksothattheysittightly.Stand

thepickinapotatooranappletoholditsteadywhileyouworkonit.Bendthewiresintopositionbyrunningthemthroughyourfingers–inthesamewayasyouwouldcurlaribbonusingscissors–andtwistasmallhookintheendofeachwire.

TIP

Ifyourwiresdon’tsitsecurelyinsidetheposypick,placeasmallpieceofsugarpasteinthebaseofthepickfirst.

13Rollnumeroussmallandmediumballsofpinkandturquoisesugarpaste.Insertthehookedendofthewiresintotheballsandsqueezelightlytosecure.Addaringofsmallballsinalternatingcoloursaroundthebaseoftheposypick.

“Torolloutballsallthesamesizeindouble-quicktime,rolloutthesugarpasteevenlythenuseasmallcuttertocutoutequalsizedpiecesandrollintoballsinthepalmofyourhand.Forsupersmoothballs,greaseyourhandsslightlywithwhitevegetablefat(shortening).”

14Trimtheedgeoftheboardwiththepinkribbon,securingatthebackwithapearl-headedpin.

“Tomakethewholecakequicker–omittheballsaroundthebaseofeachcakeandtrimwithmoreofthepinkribboninstead.”

TroubleshootingCakedecoratingcanbefrustratingattimeswhenthingsdon’tquiteworkoutthewayyouwanted.Ididthistoacakeinmyearlydecoratingdays,lateatnightandinsheerfrustration(yes,myhusbandwasratheralarmed!).Pleasetrynottoresorttothis!Rememberyou’realwayslearning,keeppractising,appreciatewhatyouhaveachievedandmostimportantlygiveitago!

GetreadyItisimportanttopreparealargecakeproperlyfordecorating,addingthebuttercream/frostinglayerwhichwillstickthesugarpaste(rolledfondant)tothecake.Buttercreamreallyneedstobemadewithbutterratherthanamargarine/low-fatspreadsothatwhenchilleditwillsetfirm–thatwillnothappenwithspreads.Thislayerneedstobechilleduntilfirmbeforecoveringyourcakeotherwisethefillinginthemiddleofthecakewillbesoftandwillcauseanunsightlybulgeinthesugarpastearoundthesidesofthecake.

Getbaking

•Ifyourcupcakessufferfromahugevolcanoeffectwhenbakedintheoventhishasbeencausedbyeithertoomuchmixtureinthepaperlinersoranoventhatistoohot.Tryturningdowntheoventemperaturenexttimeyoubakeforgentlerbakingconditionsforyourcupcakes,allowingthecentresofthecakestocookatthesamerateasthecrustformsonthetops.Trimofftheexcessdomesofyourcupcakesbeforedecoratingifnecessary–thesetrimmingsarethebaker’streat!

•I’moftenaskedwhatcausespaperlinerstopeelawayfromcakes.Thereareafewthingsthatcontributetothis–themainculpritismoisture.Excessmoisturecancomefromarangeofplaces;lemoncupcakesaretheworstforthis,butunderbakedcupcakesandusingamargarine/spreadwithahighwatercontentinsteadofbutterwillcauseittoo.Makesurecupcakesarenotallowedtocoolinthetin(pan)toolongbeforeplacingonawirecoolingrack.Theywillstarttosweatandthesteamwillstarttoseparatethecasesfromthecakes.

•Dryandburntcakescanoftenberescuedbytrimmingawayanyburntbitsandthenbrushingthemwithasugarsyrup.Tomakethesyrup,combine180g(61⁄2oz)caster(superfine)sugarwith225ml(8floz)waterinamediumsaucepan.Heatgently,stirringoccasionallyuntilthesugarhasdissolved.Removefromtheheatandallowtocool.Youcanalsoflavourthissyrupwith5ml(1tsp)vanilla,lemonororangeextractforanextrahitofflavour.Thissyrupcanbebrushedoverthetopsofcakesandwillworktorestoremoisture.Usefulinabakingemergency!

Getdecorating

•Sometimeswhenrollingoutsugarpaste,airbubblescanformwithinthepasteandcanruinyourbeautifulfinish.Ifthishappenstakeacleanpinandpiercethecentreoftheairbubbleandsmooththeairoutthroughthepinhole.Finishrollingoutasbefore.

•Sugarpasteisastickysubstancetodealwithandwilltryandsticktoyourworksurfaceatanygivenopportunity.Keepcheckingthesugarpasteislooseandfreefromthesurfacewhenrollingout–keepingthesurfacelightlydustedwithicing(confectioners’)sugar.Tostopitfromstickingtoyourrollingpin,dustyourhandlightlywiththeicing(confectioners’)sugarandruntherollingpinthroughyourhands.Thisshouldstopthepastefromstickingwithouttransferringwhitemarkstothesurfaceofyoursugarpaste.

•Occasionallylittlebitswilldiveintowhitesugarpastewhenyou’rerollingitout–ifyouspotthembeforethesugarpasteistherightthicknessyoucanpinchthemoutlightlywithyourfingertipstoremovethem.Carryonrollingouttothecorrectthickness,whichwillsmoothoutthepinchmarkleavingyoursugarpasteblemishfree.

•Whencoveringacakewithsugarpaste,sometimesitiseasytomisjudgewhenflippingitintoplace,leavingitslightlyshortofreachingallthewaydownoneofthesides.Ifthishappens,placeyourfingertipsonthesugarpastejustabovewheretheshortfallis.Moveyourfingertipsinacircularrubbingmotion,whichwillencouragethesugarpastedownwardsto

meetthebaseofthecake.Youcancoveruptoa2cm(3⁄4in)gapwiththishandytechnique!

•Crackscanoftenformaroundthetopedgeofacake.Topreventthisfromhappening,makesuretodustyoursurfacelightlywithicing(confectioners’)sugarwhenrollingout,astoomuchwillquicklydryoutyoursugarpasteandencouragethecracking.Rolloutjustenoughtocoverthecakewithoutalargeoverhangofexcess–toomuchandtheextraweightwillcausethesidestopull,againcreatingcracks.Smallcrackscanbesealedbacktogetherbyrubbinggentlywithyourfingertipsinacircularmotion.

•Ifyouhavecracksormarksinyoursugarpasteonceyouhavecoveredyourcake,itisalwaysgoodtorememberthatthere’salwaysthebackofacake!Choosethebestsidetopresentasthefront.Workdesignelementsintoyourcaketodisguiseanysmallcracks,nicksormarks–alittleblossomwilldothetrick!

•Ifthere’sabiggapinyoursugarpaste(eitheratthebaseofacakeorelsewhere)thatisquitelarge,rolloutalittlemoretothesamedepthandcutoutapiecetopatchin.Rubbingthejoinswithyourfingertipsinagentlecircularmotionwillbegintoblendthemin.It’snotaquicktask,sokeepmassagingthesugarpasteandfinishbysmoothingwithanicingsmootheruntilit’sasgoodasnewandthejoinsarenotvisible.

•Ifyouendupwithalargegapatthebaseofyourcakewhenyouhavecutawaytheexcesssugarpaste,considerusingawideribbontotrimroundthecake,whichwilldisguisethegap.

•Gettingtheconsistencyofroyalicingjustrightisalwaysabitofabattle,buttimespentperfectingitbeforeusingitisdefinitelyworthwhile.Ifit’stoothick,addacoupleofdropsofwatertoloosenitslightly,andiftoothin,thenyouwillneedtobeatinmoreicing(confectioners’)sugar.

•Whenpipinglinesordotswithroyalicing,ifyoufindthereisalittlepeakatthefinishpointdabitdownwithaslightlydamppaintbrush.

•Whenyou’renothappywiththepositioningandfinishofyoursugarpastewhencoveringacakeandfeellikeadmittingdefeat,aslongasyouhaven’tsmootheditdownandtrimmedtheexcess,youcanpeeloffthesugarpasteandstartagain.Theusedsugarpastewillhavetobediscarded,asitwillbestickywithbuttercream,butyoucanre-smoothyourfrostinglayer,chillthecakeagainandrolloutsomenewsugarpastetocoverthecake.

“Ifsomethingisgoingwrongandgettingyouinatizz,takeadeepbreath,putthekettleonandhaveacupofteabeforecarryingon!Takingabreathergivesyouthetimetothinkabouthowtoputthingsright.”

Glossary•Buttercream/frosting–usedtosecuresugarpaste(rolledfondant)icingtocupcakesandtoprepareacakeforcoveringwithsugarpaste.

•Cakeboard–alsoreferredtoascakedrums,12mm(1⁄2in)thick.Asolidnon-ediblebaseforcakes.Canbeusedcoveredwithsugarpastetocomplementyourtheme,oruncovered.

•Cakecard–thinfoil-coveredcardusedtomountcakesonforsupportwhenmovingorwhencreatingtieredcakes.

•Cutters–cutterscomeinallsortsofshapesandsizesfromtheregularroundandflutedcutterstodecorativeshapessuchasblossomsandbutterflies.Usedforcreatingcookieshapesandforsugarpastedecorations,cutterscanalsohaveplungerejectorsoftenusedwithverysmallshapes,whichreleasecutoutshapeseasilyforyou.

•Double-sidedtape–usedtosecureribbonaroundtheedgesofcakeboards.•Dowels–plasticorwoodenrods,usedtoprovidesupportwithintieredcakes.

•Dragees–sugarshapes,(e.g.ballsandhearts)usedfordecorationaddingatouchofsparkle,canbefoundinmanymanycoloursandsizes.

•Edibleglue–ready-madeediblegluecanbeusedinplaceofwater.Itismuchstrongerandagoodinvestmentifyou’llbedecoratingregularly.

•Ediblelustredustsandglitters–asthenamesuggeststheseareediblenon-toxicpowdersandglittersthatyoucangetineverycolourunderthesun.Agreatwaytoaddatouchofglitztoacake.

•Embossing–imprintingsugarpastegentlywithcuttersorotheritemssuchasbuttonstocreateasubtlepattern.

•Florists’wire–availableinwhite,silver,goldandarangeofcolours.Thicknessesvaryfrom#20(thickest)to#28(thinnest).Amedium-gaugewire(#24)isidealformosttasks.Usedtocreatewiredcaketoppersor

stemsforsugarcraftflowers.Availabletobuyfromfloristsandcake-decoratingsuppliers.

•Gelpastecolours–usedtocoloursugarpasteandroyalicing.Theyareextremelyintensecolouringandyouwillonlyneedtouseasmallamount.Thesecoloursdonotgreatlyaltertheconsistencyoficinginthesamewayliquidcolourswill.

•Greaseproof(wax)paper–anon-stickbakingparchmentpaperusedtolinetins(pans).Alsousedfortransferringtemplatesontocakes.

•Icingsmoother–aflatsmoothplastictool,similartoapaddleandusedtopolishcoveredcakesandboardsprovidingasupersmooth,glossyfinish.

•Icing(confectioners’)sugar–usedtopreventsugarpastefromstickingtoworksurfacesandasaningredientinroyalicingandbuttercream.

•Marzipan–analmondpasteusedwithfruitcakes.Amarzipanlayerisappliedtoafruitcakefirstbeforecoveringwithsugarpaste.Thissealsinmoistureandstopsthefruitfromstainingthroughontothesugarpastelayer.

•Non-stickmat–usingoneofthesetorolloutyoursugarpasteonwillgreatlycutdowntheneedfordustingwithicing(confectioners’)sugar(andwillhelpwhenitcomestoclearinguptoo!).

•Nozzles–alsoknownastips.Theycomeinavarietyofsizesandareusedinconjunctionwithapiping(pastry)bagtopiperoyalicingorbuttercream.Youmayliketobuyabasicset(Ifrequentlyusesmallroundnozzles1,2and3)andthenaddmoretoyourcollectionasneeded.Lookforseam-freeonesforfaultlesspiping.

•Paintbrushes–Softbrushes,flatorround,areextremelyusefulforanumberoftasksincakedecorating.Naturalhairbristlesarepreferabletosyntheticones.

•Paletteknife–theidealtoolforcoveringcakeswithalayerofbuttercreambeforeapplyingsugarpaste.

•Pastrybrush–siliconebrushusedforapplyingapricotglazetofruitcakes.•Pearl-headedpins–useddecorativelytodisguisethejoininaribbonaround

acakeorcakeboard.Thepearlheadsalsomakethepinsmoreeasilyidentifiableforremovingwhenserving.

•Piping(pastry)bag–disposableorreusablebagswhich,whenfittedwithapipingnozzle(tip)andfilledwithicing,canbeusedtopipedecorationsandborders.

•Posypick–asmallpointedtubethatsitswithinacaketoholdwiresofacaketopper.Foodsafe,thesepreventthewiresfromcomingintocontactwiththecake.

•Ribbon–usedfortrimmingthebaseofcakesandaroundtheedgeofcakeboards.

•Rollingpin–alongdedicatedsugarpasterollingpinisthebestitemtoworkwithforcakedecorating.Itissupersmoothandnon-stickandwillgiveyouthebestresults.

•Royalicing–athickicingstrengthenedwitheggwhite.Royalicingsetsfirmkeepingyourchosendecorationinplace.Itisusedtopipelinesanddotsontocakesfordecorativedetail,andalsotopipeshellbordersorsnailtrailsaroundthebaseofacakeinsteadofusingaribbon.

•Spraymister–smallwatersprayeridealforspritzingcakeboardsbeforecovering.

•Sugarpaste(rolledfondant)–asmoothicingthatcanberolledoutandusedtocovercakes.Itcanalsobeusedtomakedecorationssuchascutoutsandmodels.Itcanbecolouredtoanyshadedesired.

•Tin(pan)–usedforbakingcakesin.•Wiredcaketopper–acollectionofwiresanddecorationthatspraysfromthetopofacake,givingagrandlook.

TemplatesDownloadaprintablePDFofthesetemplatesathttp://bakeme.com/page/templates

ButterflyCascade

SpringhasSprung

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AbouttheAuthorRuthClemenswritestheverypopularbakingblogThePinkWhisk.Sheiscompletelyself-taughtbothinbakingandcakedecorating,bymakingcakesforfriendsandfamily.Apassionatebakeranddecorator,Ruth’ssuccessjustservestoprovethatpracticemakesperfect!AcontestantandfinalistontheveryfirstseriesoftheBBC’sGreatBritishBakeOff,shealsotookpartinTheGreatBritishWeddingCakefortheBBC,creatingastunningthree-tieredtraditionalweddingcake–fitforaroyalwedding,bakedanddecoratedallwithin12hours–theultimatebusygirl’schallenge!TokeepuptodatewithRuth’scurrentventures,pleasejointhegangatfacebook.com/ThePinkWhiskoronTwitter@thepinkwhiskFormorebakinginspiration,recipesandtutorialsvisit

www.thepinkwhisk.co.uk

AcknowledgmentsMythanksgotoawholehostofpeoplewhogotthisbookoffthegroundandintoprint.Myboys,Ashley,DylanandFinlay,whohavebeenpatientthroughmyprojects,noteatingthingsuntiltheyweregiventhegoaheadandgenerallyputtingupwithanextremelybusymum.Myhusband,Damian,whohastakenoverallthewashing,cleaning,cooking(baconandeggscountsascookingdoesn’tit?)whileI’vebeendoing‘important’stuff.Heisnever-endinglysupportiveandeverythingIcouldeverhavewishedfor.Myfamilyandfriendswhohavepulledtogethertomindchildren,lendaconstructiveeyeandgenerallypointmeintherightdirectionwhenI’vegone‘offtrack’.Notforgettingtheirhugstoo.Tothemassesthatare‘ThePinkWhiskers’,busygirls(andboys)whohavestuckwithmethroughthickandthin,lendingtheirsupportwhenitwasmostneeded.Thoroughlylovelypeople,Icouldn’twishforabetterteamstandingbehindme.ThankyoutoKenwoodandPyrexforprovidingtheirproductsforuseonourphotoshoots.Andlastbutnotleast,totheteamIhavehadthepleasureofworkingwithatDavid&Charles–Ali,Katy,Pru,Lorna,James,GraceandAme.Theyhavekeptmeandthebookonthestraightandnarrow,spottingthepotentialinthefirstplaceandofferingmetheopportunitytogetmyfirstbookintoprint.Thankyouallofyou.

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