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Christmas
is coming...
Fabulous
reindeer cake
Santas workshop
Christmas snowglobe
Bauble cupcakes
Issue 192
NEC
Show
details
PLUS!
Christmas cookies
Edible lace
www.cake-craft.com
14
Its our November edition already, and always a very popular month for the
magazine. Not only do we give you our first set of ideas for this years Christmas
celebrations, but we also have the Cake International NEC show to look forward to.
Julie Askew
Editor
Anglo American
Media Ltd, publishers
of Cake Craft &
Decoration magazine,
Cake Craft Guides:
Party Cakes, Wedding
Cakes & Sugar Flowers.
Books: Easy Steps in
Cake Decoration,
Easy Steps in Sugar
Flowers.
THE
Media Partner for
Cake International
NEC, Birmingham
7-9 November 2014
EventCity,
Manchester
6-8 February 2015
My Editors Choice this month is an amazing Snowstorm cake by Lisa Munro, the
like of which I have never seen done before, and so well made too. This so much
reminds me of getting the Christmas decorations down from the loft, as I always
rummage through the box to find my favourite snowstorm decorations to give
them the first of many shakes over the festive season.
20
Youll also love the prancing reindeer cake from new contributors Michael and
Graham Hockley, and from debut designer Rachel Lehane a simple Christmas
pudding cake. We also feature a Christmas cottage, Santas Grotto, a bauble, the
start of a three part feature on cake lace from Carol Deacon, an Ice-Crystal
wedding cake, cake pops and cupcakes from International designer Daphne Riteco.
26
As for the NEC, we have a comprehensive feature on all the aspects of the show,
which this year is hoping to inspire the younger generation by running a
Decorate the Tree competition open to children of 16 years old and under, with
the help of Shugarush.
And did you know that, as the worlds leading sugarcraft magazine, over the last
year we have brought you well over 100 cakes from our magazine projects, and
as usual these will be on display on our magazine stand and elsewhere around
the show. If you are coming along, do drop by and say hello to our team.
34
ExCeL, London
27-29 March 2015
Cover photography:
Clark Smith-Stanley
40
Follow us
on Facebook
www.facebook.com/cakecraftanddecoration
and Twitter
https://twitter.com/CakeMagEditor
www.cake-craft.com
See page 14 for this project.
54
Ingredients
4
10
Market Place
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Christmas
You will need
Consumables
ready to roll icing 3.75g (8lb 2oz)
white (Renshaw)
rectangular sponge cakes 43 x 23cm
(17 x 9in) with filling of your choice and
covered in white ready to roll icing x 2
edible glue or water
airbrush colours - violet and blue
(KopyKake)
shimmer spray silver (Dr Oetker)
heavy duty board 53 x 43cm (21 x 17in)
(Cornish Cake Boards)
ribbon white to decorate the board edge
(can be sprayed to match cake colour)
floristry tape brown width
wire white or green 16, 20, 24, 26,
28 gauge
Santa
modelling paste coloured with - red
extra, white, black extra, paprika/flesh,
egg yellow (Sugarflair)
cornflour
Reindeer
modelling paste coloured with - either
black extra, dark brown, red extra
(Sugarflair)
dust colour red, brown (Sugarflair)
As Christmas is
just around the
corner this
humorous
seasonal cake
depicts Santa
Michael and
flying through the
Graham Hockley
evening sky on
Christmas Eve, evoking
magical childhood memories
of looking out of the
bedroom window,
hoping to see
Father Christmas.
Happy Christmas
cake making.
Sleigh
modelling paste coloured with black
extra, red extra, mint green, melon
yellow, dark brown, egg yellow (Sugarflair)
cornflour
dust colour red (Sugarflair) or airbrush
colour red (KopyKake)
royal icing (without glycerine) red
extra colour
www.cake-craft.com
Photography:Clark Smith-Stanley
Tools
large rolling pin
large sharp knife
smoothers 2
cranked palette knife
airbrush and compressor
round cutter 2.5, 3, 9cm (1, 2, 3in)
star cutter 2 sizes
taper cone tool
small rolling pin
blade tool
dresden tool
small knife
icing nozzle No.1.5 (PME)
small brush
fine pair of scissors
airbrush and compressor
templates for sleigh
Christmas
Dashing Through
The Snow!
D
C
Christmas
1
Tip
The lovely topper
to this cake is not
meant to be
eaten, it is meant
to be kept as a
memento. To
make it into a
keepsake wire has
been used
throughout. To
ensure it keeps
correctly store
safely in a
cardboard box,
not plastic.
Alternatively if
you wish to eat
the models use
spaghetti in place
of the wire.
Roll out icing to 2mm thick and cut out stars using the two
sizes of star cutter and spray with the silver shimmer spray.
Legs: Roll 34g red modelling paste into a 12cm sausage shape.
Fold in half and flatten the ends. Mark creases behind the knee
with a blade tool. Fold over to create kneeling position. Cut
26g wire into two x 4cm lengths and insert into the legs with
2cm showing. Attach boots to legs by sticking on to the wire.
www.cake-craft.com
Airbrush the cake and clouds lightly with blue. Dry for 5
minutes. Spray both with violet in patches for a mottled effect,
then spray lightly all over cake and clouds with a silver shimmer
spray. Dry for 30 minutes. Repeat on both sides. Spray some
patches more thoroughly to create a darker effect.
Christmas
7
Arms: Roll out 16g red modelling paste into a 10cm long
sausage shape. Cut in half, leaving two x 5cm lengths. Trim the
edge of the shoulder so one side is flatter. This part attaches to
the body. Make creases where the arm bends using a blade tool.
10
Hollow out the end with a taper cone, where the gloves will be
attached. Dampen the part of the arm that attaches to the body
and press the arm on to a wire attached to the body either side.
Support the arms whilst they dry.
Gloves: Roll two x 1.5cm balls black paste. Shape into cones and
mark line to represent thumbs. Glue and attach to the end of the
arms. Trim: Roll two x 5cm balls of white paste into sausages.
11
12
Head: Roll a 16g of flesh paste into a ball. Make two holes with
the cone tool. Roll a small ball and attach for the nose. Use the
wider end of a 1.5 piping nozzle for the mouth. Roll two small
white balls and glue into eye holes with smaller, flattened blue
balls on top. Repeat with small black and white balls. Remove
the top of the head. Insert a 20g wire, hooked at one end,
through the head, leave 4cm showing at the neck and push the
head on to the body.
Hat: Shape 15g red paste into a cone. Fold the top
down and mark creases. Stick the hat on to the head.
Trim: Roll white paste into a sausage and stick to base
of hat. Add a small ball to the tip. Hair, beard,
eyebrows: Create these with small teardrop pieces of
white paste and attach to the face with glue.
Christmas
13
14
Head: Make a 3cm ball of pale brown paste. Pinch and shape as
shown. Cut a mouth with scissors and use a dresden tool to
shape it. Indent eye sockets with a cone tool. Hook the end of
4cm length of 20g wire, push the straight end into the eye and
out through the bottom of the head leaving 3cm showing.
15
16
Eyes: Use two small balls of white paste with smaller black balls
pressed flat on top. Finish with half a circle of brown paste,
flattened and stuck on as eyelid. Teeth: Flatten two balls of
white paste, cut and place in the mouth with a flat pink teardrop
for the tongue. Eyebrows: Attach two brown teardrops with glue.
Ears: Use two 9mm balls of brown paste. Shape and indent
with a dresden tool. Push two x 2cm lengths of 28g white wire
into the base of each ear leaving 1cm showing. Push into the
top of the head and glue. Repeat with the nose, using 8mm size
ball brown paste. Attach both sets of antlers.
17
18
Legs: Use four x 20g balls brown paste. Roll into each into a 4.5cm
sausage. Knee: Pinch and rotate to shape. Flatten hoof ends and
mark creases. Add support to the legs with a 24g wire down
each leg, bent at the top leaving 1cm showing. Attach the legs.
Tip
Support the
underneath of the
body with tissues
or sponge pieces
to ensure there is
no weight on the
legs overnight
whilst they
harden.
www.cake-craft.com
Christmas
19
20
Tips
Attach the head with a small ball of paste underneath and insert
the wire into the body. For the flying reindeer insert a 16g wire
into the reindeer's rear with 17cm remaining. Leave for two
days to harden. Tape the wire and insert this into flower pick
filled with modelling paste before inserting this into the cake.
Sleigh: Dust the surface with cornflour. Roll out red paste 2mm
thick. Cut out the base and two side panels using templates A
and B. Leave for an hour, then turn over and dry for further four
hours. Using red extra royal icing pipe along the base panel. Attach
the two side panels. Prop them up and leave to dry overnight.
21
22
To give any
character a
finished look
brush with dust
colour, e.g. the
reindeer, brush
the cheeks with
red dust colour
and the body and
hooves with
brown dust colour.
You can use royal
icing instead of
edible glue
throughout the
making of this
cake.
Prop the runners
against suitable
supports as they
dry to allow the
curled runners
hold their shape.
The next day, roll out red modelling paste and cut out the final
two panels using templates C and D. Whilst they are still
flexible, glue them to the sleigh and leave to dry overnight. Roll
egg yellow modelling paste into a 4mm long sausage and attach
to the sleigh.
23
24
Market Place
'Market Place' is where you can find useful information from the trade or organisations
which we think will be of interest to readers. It's also the place where you can always
find an opportunity to pick up a free sample.
For a chance of winning one of Cakes Giveaways either:
Send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to
include your name, address and email address) or
Visit www.cake-craft.com and enter online from 9th October. The final date for the giveaways will be 4th November 2014.
online competition
Win A Full Set Of Coloured Modelling Paste
Renshaw have teamed up with Cake Craft and
Decoration magazine to offer five sets of their new
Coloured Flower and Modelling Paste, total value
130, which which are sure to tempt cake decorators
of all abilities! Prizes comprise: 5 full sets of the brand
new flower and modelling pastes, worth over 130.
Then there is a new Girl Mould 15.50 which gives you a fully dressed,
handmade figure, perfect for any occasion! You can colour her dress and
features, so she looks like a specific person. This mould also comes with a
set of roses which you can embellish the cake with, place in her hair or
create a beautiful bouquet for her to hold.
Or how about the new Boy Mould 15.50, like the girl mould he can
be used to create a fully dressed, handmade figure. Once again you can
characterise him for any occasion.
10
www.cake-craft.com
There is a more serious side to all these cakes. The cakesforkids team are
raising money for 3 great childrens charities - The BBC Children in Need
Appeal, MK-Hospital Leos appeal - raising money to enhance the childrens
wards at MK Hospital and the Lovebug fund for Neve.
Market Place
White Cake Lace starts at 8.99 and the pearlised range of Cake Lace colours start from 15.99 for 200g.
Cake Lace is quick and easy (ready in less than 30 minutes) and suitable for beginners as well as more
advanced cake decorators. Cake Lace is so flexible it can be draped just like real lace to create beautiful fabric
effects. Available from www.cakelace.co.uk and www.thecakedecoratingcompany.co.uk Join their fantastic
Cake Lacers on Facebook - facebook.com/CakeLaceLtd
To enter this draw see the top of page 10 and on postal entries please place Bumper Cake Lace Collection.
11
Wedding
Daphne Riteco
Juliana Ice
Crystal
Celebration Cake
This stylish festive confection, in its sparkling
wintery colour scheme of pearl, blue and silver,
makes a stunning centrepiece for a family
Christmas party or a winter wedding.
Alternatively match the colours to the chosen table
setting or wedding party colours.
The all-in-one jewellery mould can be used to
decorate everything you bake: cakes, cupcakes,
cookies, cake pops and even chocolates! The
cupcake decoration has no outer line and is
therefore also suitable to cut out stars, ice crystals,
snowflakes and even stylish flowers.
You will need
Consumables
round cakes 10, 12.5, 15cm (4, 5, 6in) about 9cm tall
round cake cards 10, 12.5, 15cm (4, 5, 6in)
white sugarpaste 1.2kg (2lb 6oz)
domed cupcakes
gum/flower paste 200g (8oz)
dust powder, royal blue
lustre dust powder, pearl, silver
clear alcohol
chocolate sticks (or dowels)
Tools
round cutter 10.5cm (Ateco)
triple leaf cutter (Sugar Artistry)
five star cutter 6cm
cocktail stirrers transparent
knife
paintbrushes No. 2, 4
rolling pin
cocktail stick
cutting wheel tool
eye shadow sponge
vintage all-in-one jewellery mould - Juliana (Art2Bite)
cornflour puff for dust
nozzle No.11 and a 2cm fluted cutter (for cupcakes)
sticks and ribbon (for cake pops)
14
www.cake-craft.com
Wedding
Photography: art2bite
15
Wedding
Preparation
Tip
Keep the ribbons
in a plastic bag
until needed.
Mix pearl dust with alcohol and carefully paint the gems and the
ribbon parts. Mix royal blue dust with alcohol and paint the
inside of the vintage leaves. Mix silver dust with alcohol and
paint the circle around the gems. Hold the eye shadow sponge
horizontal and carefully paint the vintage pattern on and
between the leaves.
Tip
Make seven
crystals. Three
are made in
advance and
allowed to dry
completely. Keep
the other four in
a bag.
16
www.cake-craft.com
Use the cutting wheel tool to remove the surplus edges of the
ribbon. Retain some of the surplus of the ribbon end so you
can hold onto this whilst painting the piece.
7
Mix pearl dust with alcohol and use the larger paintbrush to
carefully paint the gem and the outside of the crystal. Mix royal
blue dust with alcohol and paint the inside of the vintage
leaves. Mix silver dust with alcohol and paint the circle around
the gem, then holding the eye shadow sponge horizontally,
carefully paint the vintage pattern on and between the leaves.
Wedding
9
10
Roll out gum paste thinly. Cut out three stars. Place a crystal
upside down on foam, glue the cocktail stirrer between the
crystal and the star. Allow to dry.
Ribbon Border: Cut away one gem on the side of each ribbon
and measure it. Measure the circumference of the cake and
divide into equal parts that mach the size of the ribbon. Make a
mark with a toothpick to show where each piece of ribbon
should be placed. Dampen each ribbon and attach around the
cake. By cutting away one gem the pattern will now continue.
Moisten the crystals and gem brooches and secure on the cakes.
Bauble
Cupcakes:
Measure the
domed
cupcake. Make
a matching
circle complete
with the
painted pattern.
Carefully cover
the cupcake.
Cut out rolled
gum paste with
a 2cm fluted
cutter. Roll out
fondant 1cm
thick and cut
out a circle with
a No.11 nozzle.
11
13
Glue the 1cm circle on to the cupcake. Dampen the fluted circle
and attach around the 1cm circle. Make a 2cm long thin gum
paste sausage, with pointed ends. Make two holes into the fluted
circle and glue the ends in the holes. Paint the bauble details.
12
Tip
If you have a
sponge cake, you
can glue two
cocktail stirrers
together to make
them longer,
make two
different sizes
and one single
one. No chocolate
sticks will be
needed as each
stirrer will go
through the cake
and rest on the
board.
14
17
See us on
Stand B27
NEC
Birmingham
www.karendaviescakes.co.uk
Tel: 0151 643 0055 email karen@karendaviescakes.co.uk Trade enquiries welcome
Unit 4, Royal Standard House, 334 New Chester Rd, Birkenhead CH42 1LE
18
www.cake-craft.com
Christmas Cookies
Heather Bicknell
Cute Christmas
Hanging Cookies
20
www.cake-craft.com
Tools
round cutters 2.5, 3, 6.5cm
teardrop cutter 3cm
snowflake cutter (Sugar Shack)
paintbrushes
piping bag
piping nozzle No. 1
flower leaf modelling tool (PME)
small non-stick rolling pin
ball tool
craft knife
character stick
(Creative Celebration Cakes)
small round cutter
tweezers
skewer
Cookie Recipe
Ingredients
self raising flour 225g (8oz)
caster sugar 100g (4oz)
margarine 100g (4oz)
1 egg (beaten)
the rind and juice of half a lemon
Method
Mix the flour and sugar in a bowl, and rub in the
margarine until it resembles breadcrumbs.
Add the grated rind of lemon and mix to a stiff paste
with the beaten egg and the lemon juice.
Roll out to the thickness of a 1.00 coin and cut into
rounds with a 65cm round cutter.
Insert a skewer at the top of the round to make a
small hole.
Place on a greased baking sheet and bake for about
10-15 minutes at Gas 3-4/180C/350F.
1
2
3
4
5
Christmas Cookies
Photography:Clark Smith-Stanley
21
Christmas Cookies
1
Tips
Cookies can be
baked on baking
paper without
the need for
greasing the
baking sheet if
preferred.
When cutting out
shapes, while the
icing is still in
the cutter run
your finger
around the edge
for cleaner lines.
When securing
the silver balls to
the snowflake, if
you do this
within a cake
box lid it will
contain any strays
and prevent them
covering the floor
if they slip from
the tweezers!
Bake cookies as per the recipe and whilst still warm from the
oven reinsert the skewer into the hole to widen it slightly.
22
www.cake-craft.com
Empty some of the small pearl beads into a dish. Paint edible
glue around the edge of the cookie and dip into the beads.
Remove any stuck to the cookie to keep a clean design.
Christmas Cookies
7
Tip
Pipe a small dot of royal icing onto the top and bottom of each
branch of the snowflake and using sterilised tweezers place silver
balls on to the dots to secure.
If your cookies
are particularly
crumbly, pipe a
small amount of
royal icing
around the hole
on the back of the
cookie to prevent
it falling apart
when hanging on
the tree.
10
11
12
Roll out a small amount of the pale pink sugarpaste and cut out
using the teardrop cutter. Cut the point off a third of the way
into the shape and attach to the owl using edible glue.
23
Christmas Cookies
13
14
Make up some black sugarpaste. For the eyes roll two small
balls of white sugarpaste and place an even smaller ball of black
on top of each one. Flatten slightly and attach to the owl near
the centre top.
15
16
Tip
If you push the
ribbon through
the hole in the
cookie using the
pointed end of a
skewer or the
character stick it
will be a lot easier.
24
17
18
Make two teardrop shapes 2cm long and attach to the side of
the body bending outwards slightly to give movement.
www.cake-craft.com
Christmas Cookies
19
20
21
22
Make pink feet as per step 13 and attach to the bottom of the
body. Make two eyes as per step 14 and attach to the head
either side of the indent made with the ball tool. For the beak,
roll out a small ball of pink and taper it. Secure to the indent
with edible glue.
For the bow tie, use a small amount of lilac sugarpaste and roll
a tiny ball and two tiny teardrop shapes. Indent the teardrops
using the pointed end of the character stick and stick together
with the ball in the centre. Attach to the top of the body with
edible glue.
23
24
Pipe some royal icing dots on the blue background for snow.
Using the ribbon, thread a length through the hole in the top of
the cookie. A bit of patience may be needed here depending on
the size of the hole made and the thickness of the ribbon. Tie it
into a pretty bow
25
Christmas
Lisa Munro
Editors Choice
Snowstorm
This is a subtle Christmas themed cake, not bright and gaudy as many
Christmas designs can be. Based on popular snow globe ornaments,
this cake can be created without having to blow or sculpt sugar.
The design lends itself well to the use of an airbrush and is a fine example
of what can be achieved if you practice and prepare well beforehand.
You will need
Consumables
madeira cakes x 2 20cm (8in) hemispheres with a choice of filling
plastic dowels (x 6) to support your cake sphere
sugarpaste white 1.5kg (3lb 3oz) (Renshaw)
thin cake card 10cm (4in)
edible glitter blue, white (Magic Sparkles)
dust food colour ice white (Squires Kitchen)
edible glue/glue brush (Airbrushes.com)
wooden skewer
scrap paper/paper towels
airbrush colours violet, blue, black, teal, green, yellow, white,
KopyKake (Airbrushes.com)
edible metallic paints holly green, purple, red - Rainbow Dust
(Airbrushes.com)
2-in-1 multi-paint: metallic gold, metallic bronze - Magic Colours
(Airbrushes.com)
liquid shiny clear glaze airbrush finish (The Cake Decorating Company)
or non-airbrush alternative - edible glaze spray (PME)
round wooden base 159mm (6.25in) with 115mm (4.5in) recess
(Eaglesfield Trophies)
3 metres of Ultra Mask film (Airbrushes.com)
Tools
large hemisphere cake pans (x 2) 20cm diameter x 10cm height.
(8 x 4in) (Lakeland)
rolling pin
polystyrene flat backed ring 150mm wide (littlecraftybug company)
fine precision craft knife (Airbrushes.com)
mini craft star punch (Hobbycraft)
tweezers
airbrush and compressor (Airbrushes.com)
You will need to cut out the following masks:
6 large houses - cutting just the outlines only
6 large houses - cutting the outlines and the inner window/door details etc.
6 small houses - cutting just the outlines only
6 small houses - cutting the outlines and the inner window/door details etc.
12 trees
2 deer 1 standing, 1 sitting
2 snowmen
1 Merry Christmas text or this can be drawn on with an edible pen
If you own a Cameo/Silhouette cutting machine contact Lisa@airbrushes.com for the free template files which can be emailed to you,
ready for you to cut out on your machine from the ultra mask film.
26
www.cake-craft.com
Christmas
Photography:Clark Smith-Stanley
27
Christmas
Preparation
For pre-masking
the globe:
Peel the masking
film away from
its backing sheet
and place the
sticky film over
the templates
provided.
Use a sharp craft
knife, with a
new blade to cut
around the lines.
Both the positive,
inner masks and
negative, outer
masks are required
for some of the
designs so take
extra care when
cutting these.
Distribute the inner tree masks around the entire sphere, in line
with the two rows of houses. Make sure some masks overlap the
houses so the trees appear behind and in front when airbrushed.
Position the largest Christmas tree mask on the front of the cake,
slightly to the left side and lower than the bottom row of masks.
28
www.cake-craft.com
Use a star craft punch to create star shapes in masking film. You
will need 20 stars. Position the inner star masks over the top of
the sphere making sure the stars can be seen from all angles of
the cake. Use tiny pieces of icing in the shape of stars and dots
for the snow if you dont wish to use masking film.
Airbrushing The Globe: Half fill the airbrush bowl with violet
colour. Hold the airbrush 6in away from the cake to achieve a
wider spray pattern and airbrush the entire top half of the
sphere. Create a slightly darker shade along the snow line mask
by positioning the airbrush closer to the mask whilst pulling
back less on the trigger.
Christmas
7
Tip
It is not always
necessary to clean
out the airbrush
when changing
colours, just flush
through the excess
colour and add
the next.
Mix blue with violet 50:50 straight into the bowl of the
airbrush to give a deeper shade of blue. Start spraying from the
top of the sphere in a circular motion, blending into the violet
around the centre. Leave 3in of violet showing above the top
row of houses.
Remove the top row of masks, small houses and trees, to reveal
white icing underneath. One by one position and align the
matching outer masks and stick in place. Tape pieces of scrap
paper/paper towels to the outside of each mask to protect the rest
of the cake from overspray when spraying through each mask.
10
Position the inner mask for the doors and windows inside the
outer mask check they match up with the correct house and
airbrush some of the windows and doors in black. Go in really
close to direct the paint. Switch to yellow and spray in the
remaining windows to represent lights. Remove the inner and
outer masks.
11
12
Draw around the outer edge of each house using a black, edible
food pen. if you need to rest your hand on the cake to steady it,
use a paper towel so that your skin is not in contact with the
icing and does not smudge the ink.
However,
stronger colours
like black and
blue do need
cleaning out. Use
clean water or
KopyKake
cleaner to remove
stubborn paint
from the bowl,
nozzle and
needle.
29
Christmas
13
14
Switch to black and spray a very light layer over the top of the
teal, also fading from dark to light at the tip. The idea is not to
cover the teal with the black it is just to add a darker layer to
deepen the overall shade.
Carefully remove the wavy mask that represents the snow line
and reposition it in line with the lower row of larger houses and
trees. Repeat steps 8 13 spraying in the large houses and large
trees. Remove the wavy snow line mask.
15
16
17
18
Dip the flat end of a wooden skewer into edible metallic paint
and then carefully dab coloured dots to the main Christmas tree
on the front of the cake. Use the opposite end of the skewer
and paint in some tiny coloured dots using metallic paints
green, red, gold and purple.
Tip
Airbrush a few
trees, including
the main
Christmas tree on
the front of the
cake, replacing the
teal with green to
achieve a lighter
shade of green so
it stands out from
the others.
Tip
Airbrush the deer
slightly darker
with black.
Draw in dots for
the snowmens
eyes and buttons
using a black
edible pen to add
more detail.
Sprinkle a
generous amount
of edible glitter
over the cake to
add sparkle and
this will also
enhance the snow
effect, giving a nice
shine to the cake.
30
www.cake-craft.com
Christmas
19
20
Tip
First check the snow base fits inside the recess of the wooden
base, if it does not shape it to fit. Crush and mix together white
and blue edible sprinkles with edible snow glitter and brush on
to the white icing. When the icing base is firm, sit the cake
inside the indent using water or edible glue to join the two
sections together.
21
22
Cut around the outline for the plaque template and place on
top of icing that has been rolled out to 3mm thick. Cut around
the template using a sharp knife then leave to set on a flat surface.
23
When completely
dry attach the
plaque to the
wooden stand
with edible glue
applied with a
brush. It helps to
leave the glue to
set a little on the
plaque before
attaching and
gluing into position
Finish by
spraying edible
glaze over the
entire cake. You
will need to spray
at least three
coats to achieve a
shiny finish with
a hard eggshell
coating.
Immediately
after use, clean
the airbrush
thoroughly. If you
leave the glaze in
the airbrush too
long it will set
inside and you
will risk clogging
the nozzle.
24
31
Christmas
Large tree template
Front row x 2
Large tree template
Front row x 2
Large tree template
Front row x 2
Large
Christmas
tree
Snowman x 2
32
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Simply Modelling
Jane Barraclough
Santas Workshop
The quiet and peaceful exterior actually conceals manic Christmas
preparations going on inside, just like all our homes at this time of year!
Make as many or as few models as you want. Perhaps put a Christmas tree in the
middle and surround it with presents or sweets or make a back piece with the same
dimensions as the front, without windows or a door, and fill with sweets and
chocolates before sticking the structure together.
Next month, see how to make all the inside models!
You will need
Consumables
Modelling Paste:
dark brown 500g (1lb 2oz)
green 175g (6oz)
grey 150g (6oz)
black 125g (5oz)
yellow 50g (2oz)
white 25g (1oz)
34
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Sugarpaste:
white 750g (1lb 10oz)
teddy bear brown 250g (9oz)
black 125g (5oz)
red 10g (oz)
orange small amount
Tools
card templates
foam for drying and support
cutters square, oblong, round
blossom cutters
strip cutters
ruler
craft knife
small scissors
embossers, woodgrain,
cobblestone, brick
new clean scourer
rolling pin
celpin (CelCakes)
greaseproof piping
bag and nozzle
Simply Modelling
35
Simply Modelling
Preparation
Colour the
modelling paste
brown.
Cut the templates
for the workshop
from card. You
will have one
front, two sides
and two roof
panels.
Note
Mark a straight line across the cake drum 13cm from the front
edge. This is where the front wall will be. Using the templates
mark in from the sides to where the side walls will be.
Mark a line from the front wall edge along the board to the back
edge of the board. There will be a piece in the middle roughly
25 x 22.5cm as shown by the white paper.
Brush the remaining board with water or glue and coat with
white sugarpaste, texture with the scourer. Let down some
white and brown sugarpaste with cooled boiled water. Spread
white along the front edge, leaving a space in the middle for the
door. Try not to take too much over on to the brown.
36
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Brush the space in the middle with water or glue. Ice with
teddy bear brown sugarpaste. Texture with the wood grain
embosser. Trim the edges to the size of the middle space.
Simply Modelling
7
Cut two brown modelling paste squares, cut four squares using
a smaller cutter from each corner to make a cross. Cut two
yellow modelling paste squares slightly larger. Stick a brown
cross on to each yellow square. Leave to dry.
10
Roll a 50g white sugarpaste ball. Cut two red sugarpaste strips,
texture with the scourer. Cut a fringe into one end of each piece
for the scarf. Stick to the top of the 50g ball. Flatten a 3g red
ball. Stick on top of the scarf.
11
12
Roll a 30g white sugarpaste ball. Cut a slice from the top. Insert
a support into the body and sit the head on to the support. Cut
a black circle, sit on to the head. Roll a 12g black sugarpaste
ball, cut in half and press a groove into the middle. Attach to
the head.
37
Simply Modelling
13
14
Roll strands of brown tape, tape three together. Make two and
push into the sides of the body for the arms. Once set, mark dots
with a black food colour pen beneath the nose for the mouth.
Roll 30g green modelling paste into a long cone. Roll between
fingers to shape. Hold the top and twist then hold a scourer
around it and squeeze gently. When dry stick to the board and
dab with softened white sugarpaste for snow.
15
16
Cut two black circles. Roll a 20g yellow sausage, trim to fit
between the black circles. Push a celpin a short way into the
base. Stick thin black strips around the yellow paste. Roll a
black 3g ball and stick to the top of the lamp. Add a small
pointed cone on the top.
18
17
For the path roll out grey sugarpaste and emboss with the
cobblestone embosser. Trim away some of the edge cobbles so it
isnt a neat square piece and trim to fit against the door. Stick
the path to the board.
38
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Simply Modelling
Emboss brown
modelling paste
with the woodgrain
embosser and cut
two strips slightly
wider than the
window. Brush one
edge lightly with
glue or water and
roll up. Leave to dry
then stick one
below each window.
19
20
Tips
Use round,
square, oblong or
even blossom
cutters for the
door and
windows.
Pipe brown sugarpaste along the top edges of the front and side
walls. Stick the two roof pieces on to the walls. Pipe a small
amount along the top join. When dry stick on the chimney.
21
22
Make a base for the signpost as for the lamp post using teddy
bear brown modelling paste. Attach the snowman, trees and
lamp post to the front of the workshop using softened white
sugarpaste. Add the signpost and swirl snow around this.
23
Roll three odd sized, white sugarpaste cones. Squeeze the cones
and stick on the top of the chimney. Spread or pipe softened
white sugarpaste on the roof top and edges. Dust lightly with
pearl lustre. If you are not making the inside then a add ribbon
to finish the board.
39
Christmas
Charlotte Watson
Christmas
Bauble Cake
This Bauble Cake with its opulent,
decorative style makes the perfect centrepiece at the
Christmas table and is sure to impress your guests.
The colours can be changed, deep blue and silver
would be a stunning combination as would be the
use of reds, greens and golds.
You will need
Consumables
round cake 15cm (6in) baked in a
sphere shaped tin
round cake drum 28cm (11in)
round cake card 7.5cm (3in)
sugarpaste purple 1kg (2.2lb)
gum / flower paste turquoise, white
4mm gold dragees
gold lustre dust
clear alcohol
edible glue
confectioners glaze spray
royal icing white
cornflour
small piping bag
15mm purple ribbon
5mm gold ribbon
40
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Tools
vintage lace impression mats set 3 *
multi ribbon tool *
knife and scriber tool *
ball tool *
icing smoother *
patchwork cutter set *
decorative design tappits *
geometric edging cutters *
plastic dowels
writing nozzle No.2 *
small paintbrush
*FMM Products
Christmas
Photography:Clark Smith-Stanley
41
Christmas
1
Cover the cake drum with purple sugarpaste, smooth and trim
the excess paste. Place the floral lace impression mat on to the
paste and press firmly to emboss. Work around the board with
the mat and re-trim any excess paste as necessary.
Trim the base from the cake so it sits flat. Fill and crumb coat
the cake with a thin layer of buttercream and secure to the cake
card. Roll out purple sugarpaste and cover the cake, trim away
excess paste at the base using a sharp knife and smooth using an
icing smoother. Secure the cake to the drum with royal icing.
Tips
When covering
the cake with the
sugarpaste, place
a small glass (or
similar)
underneath to
raise the cake
from your work
surface. This
makes it much
easier to obtain a
cleaner finish at
the base rather
than if the cake
sits on a flat
surface.
Use an icing
smoother to roll
out the sausage of
gum paste to give
an even thickness
all the way along.
42
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Use the knife tool to mark evenly spaced lines around the
outside of the cylinder. Press the small end of the ball tool into
the centre.
Roll out turquoise gum paste to 2mm thick and emboss with
the starburst lace impression mat. Using the patchwork cutter
set, cut eight diamond shapes (four of each design).
Christmas
7
Tips
Stick the top part of the bauble to the top of the cake with royal
icing, positioning it slightly off centre. Secure the four cut out
shapes, evenly spaced, around the outside using edible glue.
Secure the remaining four diamonds as shown using edible glue.
Roll out white gum paste very thinly. Using the decorative
design tappit cut out twelve of the designs as shown. Press the
tappit into the paste and move back and forth on the work
surface to ensure a clean cut. Turn the cutter over and press
lightly on the paste to add the embossed detail. Tap the cutter
on the work surface to remove the design.
10
11
12
Fill a small piping bag, fitted with a No.2 round nozzle, with
white royal icing. Pipe small pearls around the outer edge of
each of the turquoise shapes.
43
Christmas
13
14
Roll out turquoise gum paste thinly and, using the diamond
design geometric tappits, cut out four strips. Use a soft
paintbrush to help ease the paste from the cutter.
15
16
While the paste is still soft, add a gold dragee to the centre of
each diamond and secure it with a little edible glue.
Roll out turquoise gum paste to 2mm thick and emboss with the
starburst lace impression mat. Cut a rectangle 20 x 7cm. With
the embossed side facing down, brush the centre with edible glue
and fold over both ends to meet in the middle. Insert clingfilm
into the loops of the bow, turn over so the join is on the
underside and carefully pleat the centre, secure with edible glue.
17
18
Cut another two strips of embossed paste and cut one of the
ends of each piece at an angle. Pleat the ends and use the end of
a paintbrush to lift and shape the tails to look more like fabric.
Set aside to dry.
Tips
When piping a
large number of
pearls, placing
the cake on a
turntable can
greatly assist. To
gain confidence
with piping,
practice on an
upright glass or
cake dummy.
It may be easier
to cut the
diamond border
into small lengths
before attaching
to the board.
Dragees vary in
size so before
adding any to the
border sort
through and
discard any
uneven or
misshapen ones.
44
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Christmas
19
20
Tip
Turn the paste over and carefully fold back the two longer sides.
Turn the paste right side up and place over two plastic dowels
and use your fingers to shape the paste over the dowels. Gather
both ends to form a pleat.
21
22
Brush the top and bottom of the strip with edible glue and
loosely wrap around the base of the cake with the join at the
front. Trim away any excess paste with a knife.
23
24
Spray the whole of the cake and the cake drum with
confectioners glaze and leave to dry for 1-2 hours, then apply a
second coat of glaze.
45
Show
Jacqui Kelly
London
46
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Show
Charlotte Maley
London
47
Show
48
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Show
49
Show
NEC, Birmingham
Demonstration Schedule 2014
At Novembers Cake International once again there will be three demonstration theatres,
each hosting some of the greatest International and UK sugarcrafting and cake decorating
talents demonstrating their inspirational skills. Have a look at the names below and see
how many of your favourite designers from our pages are featured.
F R I D AY - T H E AT R E A
50
F R I D AY - T H E AT R E B
F R I D AY - T H E AT R E C
10.30 11.15
Valeri Valeriano & Christina Ong
3 Easy Buttercream Couture Cakes
Buttercream is definitely BACK and is
the new trend in cake decorating! Learn
to make couture cakes using 3 different
simple buttercream techniques with the
WOW factor.
www.cake-craft.com
Show
S AT U R D AY - T H E AT R E A
S AT U R D AY - T H E AT R E B
S AT U R D AY - T H E AT R E C
S U N D AY - T H E AT R E A
S U N D AY - T H E AT R E B
S U N D AY - T H E AT R E C
51
MA
DE
IN
TH
EU
K
Worldwide
Distribution
sales@fmmsugarcraft.com
Tel: +44 (0) 1442 292970
www.fmmsugarcraft.com
The UKs number one family owned manufacturer of sugarcraft equipment
www.barkerbakes.co.uk
www.twitter.com/barkerbakes
www.facebook.com/flowerpaste - shop, competitions
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Basic Equipment
Lace Mats
Lace Mix
Baking Tray
Lace making mix is available in two forms, premixed and packs that you mix up yourself. The
key thing to mixing up the lace mixture yourself
is accuracy. Some instructions might ask for
55ml of water, others for 80ml so you will need
a measuring jug that works in small measurements.
The same goes for scales.
Oven Thermometer
To speed up the
drying process, you
can usually dry your
lace on its mat in the
oven. However, no
matter how accurate
manufacturers would
have us think their
ovens are, all ovens do
vary. An oven thermometer does not have to be
expensive but it will help you check that your
70C oven really is running at 70C and not
somewhere way above or below.
Spreaders
54
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Basic Techniques
The method for using any of the various mats
and mixtures is basically the same for all of
them but - and I cant stress this enough read
the instructions carefully to get the best results
as small details: powder/liquid amounts and
baking times may vary.
There is no reason why moulds and makes of
lace mix should not be interchangeable so buy
the design that you like and that you feel you
would use a lot and if you find one particular
brand of lace mix that you really like feel free to
stick with that brand.
Like any new skill practice makes perfect, so if you
are buying expensive mats for an important cake
do practice in advance so that you get the feel of
the lace mix and how it should be used. Dont
leave it until the night before the wedding! I was in
despair at the beginning of this article when all my
lace kept cracking after baking it. After a bit of trial
and error, I found that in my particular oven, the
lace needed baking a couple of minutes less that
the instructions suggested.
Dusting
Your lace mat
must be clean
and dry
before you
start. Some
manufacturers
instructions
suggest
dusting the
mould with a light coverage of cornflour before
use. This is to aid the release of the lace once
dry. If your instructions recommend this, dust
sparingly with a large soft brush such as a pastry
brush and tip out all the excess. Dont leave any
clumps of cornflour in the mould as these will
affect the shape and finish of the lace.
Cutting
Colouring Lace
You can
colour your
lace mixture
using gel,
paste or
powder
colours.
Check your
instructions
but usually you would mix it in as you would
royal icing. It is possible to use liquid colour if
you have nothing else but use as little as possible
so that you dont affect the consistency of the
icing. If you are using a powder or dust, always
make sure you are using edible food safe versions.
Black
Black lace on white cakes looks stunning and
photographs brilliantly even from a distance (a
big plus if its for a wedding cake). As it takes a
lot of colour to make a deep black it may be
worth buying pre-coloured black lace mix.
Edible black dusting powder is the next best and
least likely to affect the consistency of the icing.
Some of the black mixes can stain the skin
temporarily so it may be advisable to wear gloves
while using them. The black will not stain the mat.
Metallic Mixes
Now these were a revelation. Usually available in
pre-mixed pots they allow you to create stunning
metallic finishes quickly and easily. Although
they cover like gloss paint they will not stain the
mats or skin and wash off mats and skin easily.
Storing
Once again, refer to the manufacturers
instructions. Unused mix can usually be stored
in an airtight pot and refrigerated. It will usually
need to be whisked again before use.
Sections of made up lace can usually be stored
between sheets of greaseproof paper. Some
brands suggest dusting the lace with cornflour
before storing as well.
Pearl
Again available as a pre-mix and in a few colours.
Buy a pot of white and stir a small amount of
colour in to make different pearly hues.
Once set, it is possible to cut the lace to fit with
scissors if necessary. You can also cut out
sections of the patterned lace.
Edible Dusts
You can also create colourful effects including
pearly or metallic finishes with edible lustres.
Dust your dried lace with any edible lustre
before attaching it to your cake.
55
the mat away from the lace not the lace out of
the mat. This lessens the chances of the lace
tearing or stretching out of shape.
Lace Projects 3
Mat S
Lace S
Floating
One property of edible lace is that it can hang
below the base of the cake to create a floating
effect. You can use virtually any lace design but
the cake and the board it sits on must be bigger
than the top of the cake stand.
6
5
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Standing Proud
Black Lace
Mat CT
Lace K
Mat D
Lace D
Cover
your
cake with
red
sugarpaste.
57
Images
Mat L
Lace L
Mat CC
Lace CC
Carefully
release the
snowflakes.
Cover your
cake with
white sugarpaste
and place to
one side. Spread
gold lace mix
on to the mat.
Moisten the
exposed cake
board around the
base of the cake
with a little water
and stick a thick
white sugarpaste
strip around the
base to create a
snowdrift. Neaten
the edges and use
the leftover white
to make a few
small ball shapes.
Stick these around
the cake with light
dabs of water.
Mat CCW
Lace K
Mat CB
Lace CB
58
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THE
SUGARCRAFT
SPECIALISTS
Sole suppliers of SWANCRAFT satin ribbons and HAMILWORTH stem tape
Courtesy of Suga
r Mill Cakes
59
Christmas
Rachel Lehane
Chocolate
Pudding De-light!
Christmas just wouldnt be the same without a Christmas pudding!
Why not put a spin on your pudding this year and make it out of cake.
This fun creation would make a great centrepiece proving popular
with all members of the family, young and old!
You will need
Consumables
dome cake 20cm (8in) (baked in a bowl
or carved)
cake drum round 35.5cm (14in) *
cake card round 20cm (8in) *
liquid glucose (100ml per 325g bag of
candy buttons)
candy buttons (milk chocolate, dark
chocolate, red, orange, dark green, light
green, white vanilla peanut butter and
yellow) see steps for quantities *
edible glue **
lustre spray pearl and gold *
white glitter flakes *
60
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Tools
rolling pin small 23cm (9in) *
rolling pin large 40cm (16in) *
palette knife angled blade 33cm (13in) *
palette knife tapered and angled blade
22cm (8.5in) *
selection of paintbrushes *
craft knife *
design wheel *
taper cones 5/6 star tool *
round plunger cutter small and large *
square plunger cutter small *
oval plunger cutter small *
holly plunger cutter large, XL and XXXL *
and XXL *
sleigh plunger cutter medium *
reindeer plunger cutter medium *
leaf cutter small one out of the set *
marzipan spacers *
stright edge smoother polisher *
impression mat diamond small *
sprayer *
PME *
JEM**
Christmas
Photography:Clark Smith-Stanley
61
Christmas
Preparation
Knead the milk chocolate paste and roll out using the large rolling
pin and spacers. Use a small amount of edible glue on a paintbrush
to adhere the fruit at irregular intervals on to the paste.
Use the large rolling pin and gently roll over the paste to flatten
in the mixed fruit. Turn the paste 90 and roll over again in the
opposite direction making it level.
Tip
Dont over mix
when combining
the glucose into
the candy buttons
as the mixture
will separate.
Lift the icing up using the rolling pin and place over the dome
cake. Take the smoother and polish off the surface of the cake
pressing down with the straight edge corner into the base of the
cake. Using a palette knife trim away any excess icing.
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Roll out enough peanut butter paste to cover the round 14in
cake drum. Using various size holly plungers to imprint leaves
intermittently, gently pressing the plunger to leave veins. Attach
the sprayer to the pearl lustre and spray evenly over the board.
Lift the cake with the cake card underneath and centralise it on
the drum.
Christmas
7
Tips
Chocolate paste
works better if
you work with it
slightly thicker
than icing would
normally be used.
Roll out white vanilla paste and using the cutting wheel cut out
a rough splodge shape as if the icing is running down the sides
of the pudding. Use your fingers to smooth over the edges
giving them a softer look.
10
Roll out red chocolate paste for the candle and place the pre-cut
impression mat face down onto the paste. Use the large rolling
pin to roll over the top of the mat imprinting the diamond
design into the paste.
Take off the impression mat and follow the imprinted lines
with the design wheel leaving a zig zag effect in the paste.
11
12
Place the impression mat back on top of the paste in case it has
distorted whilst stitching. Take the craft knife and cut around
the edge of the mat.
Turn the paste on to its front and starting from the straight side
at the opposite end of the point, begin rolling the candle up.
Roll the paste quite tight, keeping it flat at the bottom all the
way up to the point. No glue is needed.
63
Christmas
13
14
Roll out a small amount of yellow and orange paste. Using the
small leaf cutter cut one leaf of each. Overlap the yellow on top
of the orange so it slightly over hangs at the bottom and trim
off any excess.
Roll out some thin, light green paste. Using the small and
medium ivy cutters cut out the two sizes without pressing the
plunger leaving the leaves plain. Space them out and stick them
onto some rolled out dark green paste and flatten in with the
small rolling pin.
15
16
Take the large, XL and XXL ivy leaf cutters and cut out various
leaves, press the plunger to imprint the veins.
Roll out some dark green paste and use the holly cutters to cut
out various size holly leaves. Roll small balls of red paste for the
berries and use the taper cones 5/6 star tool to imprint a stalk
on each.
17
18
Stick the candle on to the top of your cake with a small amount
of melted candy buttons. Stick some small holly leaves around
the base of the candle placing the odd berry in between,
securing them with edible glue.
Take a mixture of different size holly and ivy leaves and adhere
them around the base of the cake. Twist the leaves slightly as
you are sticking them on to give more shape. Again stick a few
berries in with the holly leaves.
Tip
Leave a gap in
between the ivy
leaves when
sticking them to
the darker green
paste.
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Christmas
19
20
Using the small rolling pin roll out some peanut butter paste.
Use the sleigh cutter to cut out Santas sleigh. Knead together
/3 milk chocolate paste to 2/3 peanut butter, roll out and using
the medium reindeer cutter cut out four reindeer.
21
22
Using the gold lustre spray previously sprayed into the lid, dust
the reindeers using a small paintbrush across their backs and
antlers. Roll a tiny piece of red paste into a ball and stick it on
to the nose of the leading reindeer on the right.
Roll out small pieces of various colour pastes e.g. red, green,
orange, yellow and white. Using the small oval, round and
square plunger cutters cut out a few shapes of each colour.
23
24
Tip
You could always
dust a few of the
presents up with
the gold lustre
spray or add in
some glitter flakes!
65
66
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T: 01795 426358
www.creating-cakes.co.uk
SUGAR CITY
Home of DPM Cos wonderful moulds, veiners,
platinum flowerpaste, colours, cutters, tools, gums & glaze
67
Chocolate Cravings
Chocolate paste is a very
versatile medium to work with.
On this Christmas Cottage
Cake I have shown how easy it
is to create lots of different
effects using textured rolling
pins, tools and cutters using
chocolate paste. The paste doesnt
crack and its easy to keep
adjusting your work hours after
you have completed your cake
as the product remains soft.
Tools
five tier stackable Christmas tree
mould (Traceys Cakes)
floral texture rolling pin (Traceys Cakes)
sugar gun with rope attachment
(Traceys Cakes)
piping bag
nozzle No.2
small round and wavy cutter (PME)
cutting wheel
dresden tool
small plunger heart cutter (PME)
paintbrush
plastic side scraper
multi ribbon cutter (FMM)
rolling pin
ball tool
68
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Consumables
square cake 12.6cm (5in)
square cake 10 x 10cm (4 x 4in)
by 6cm (2in) tall
buttercream
square drum 25cm (10in)
milk chocolate paste 1kg (2lb 3oz),
white chocolate paste 500g (1lb 2oz),
red chocolate paste 250g (9oz),
dark chocolate paste 50g (2oz)
(Traceys Cakes)
milk chocolate couverture 350g (12oz)
(Traceys Cakes)
edible red glitter
royal icing
sugar glue
black food colouring
icing sugar
glaze spray (PME)
Chocolate Cravings
3
Christmas Cottage: Place the 4in cake on top of the 5in cake
and carve a roof shape. Roll out some milk chocolate paste on
icing sugar, cut out strips of paste measuring 1in wide with
the ribbon cutter. Create a wood grain effect using a dresden
tool, stick to the cake using buttercream. Continue adding
strips until the cake is completely covered.
Cut out panels for the side of each window, cut out a small
heart, stick the panel to the cake and then replace with a small
red chocolate paste heart.
Cut out the windows from white chocolate paste, stick them to
the house using sugar glue. Pipe the crisscross window pattern
with black royal icing. Add further detail above each window
using pieces from the roof tiles.
69
Home Baking
There is always so much to do near Christmas so get ahead and prepare these cakes
and desserts in advance. Give yourself a nice glow knowing you have them ready
ahead of time, especially if you are going to give delicious presents to friends.
Valerie
Hedgethorne
2
3
4
5
6
70
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Home Baking
Ingredients
75g (3oz) dried cranberries
50g (2oz) mixed peel
50g (2oz) crystallised ginger- chopped
25g (1oz) angelica if available
3 tablespoons brandy or sherry
150g (5oz) marshmallows
150ml (5fl oz) milk
1 tablespoon cocoa powder
300ml (10fl oz) double cream
Cranberry and orange sauce
175g (3oz) fresh cranberries
150ml (5fl oz) fresh orange juice
75g (3oz) caster sugar
2
3
4
Method
Put the cranberries, peel, ginger and chopped
angelica in a bowl with the brandy or sherry.
Leave to soak for at least an hour, preferably
overnight.
Put the marshmallows with the milk and
cocoa into a pan, heat gently to melt the
marshmallows, then leave to cool.
Whip the cream to a soft peak consistency
then fold in the marinated fruit and the cold
marshmallow liquid.
Pack into the pudding basin, cover and freeze
overnight. This can be kept in the freezer for
up to one month.
71
Home Baking
Method
Ingredients
110g (4oz) currants
Place the dried fruit in a bowl
75g (3oz) sultanas
and mix in the brandy. Leave
75g (3oz) raisins
for a few hours.
25g (1oz) glac cherries quartered
Line the tins with fresh clean
25g (1oz) mixed peel
brown paper. Heat the oven
3 tablespoons brandy
to Gas 2/160C/300F.
75g (3oz) butter
Cream together the butter
75g (3oz) dark brown soft sugar
and sugar then beat in the
1 dessertspoon black treacle
black treacle followed by the
2 eggs
eggs. Fold in the flour and
75g (3oz) plain flour
spice. Stir in the fruit. The
2 teaspoons mixed spice
mixture should be a dropping
Decoration
consistency.
apricot jam
Divide between the tins and
225g (8oz)
make a hollow in the top of
marzipan
each. Place on a baking tray and
175g (6oz) sugarpaste
bake for one hour then reduce
1
2
3
Keep these for a couple of weeks before decorating. They will keep well after that for several weeks.
72
www.cake-craft.com
Home Baking
Ingredients
Meringue
4 egg whites (4fl oz)
110g (4oz) caster sugar
110g (4oz) icing sugar
teaspoon white vinegar or lemon juice
1 level tablespoon cornflour
15g (oz) nibbed almonds
Filling and decoration
200g (7oz) chestnut pure
1 tablespoon brandy
300ml (10fl oz) double cream
Method
If using non-stick paper draw two 20cm (8in)
circles on it and place on the baking tray or
use Bake-O-Glide circles straight onto the
trays. Heat the oven to Gas /100C/225F.
Combine the two sugars.
5
6
2
3
Almond
Meringue
And
Chestnut
Gteau
73
Food Facts
Delicious Mincemeat
Mincemeat originated hundreds of years ago but the recipe has changed over the
centuries. There are records of recipes for mincemeat dating from the 15th century but
at that time it did not contain fruit but, as its name implies, was minced meat.
In the Middle Ages fruit began to be added to eke out the meat and when spices
Valerie
Hedgethorne
became available they too were added as preservatives. A couple of centuries later mincemeat,
as we know it today, began to appear but it still contained quantities of meat.
Mrs Beetons recipe for traditional mincemeat contained
a small amount of steak and this would have been
perfectly preserved by the sugar and alcohol. Gradually
the inclusion of meat has disappeared so that normally it
is not used, although even today some cooks advocate the
inclusion of lean beef.
There are many different recipes and some of them have
been handed down within families over the generations
but if you make your own you can add any fruits and
flavours you like.
This is a favourite recipe that I make annually and I
consider it to be far superior to commercially bought
mincemeat. It is well liked by friends and family,
particularly when used in the Viennese Ring Mince Pies
on the baking pages.
Ingredients
500g (2lb) cooking apples
450g (1lb) sultanas
450g (1lb) raisins
225g (8oz) currants
119g (4oz) mixed peel
110g (4oz) soft brown sugar
1 orange grated rind and juice
1 teaspoon cinnamon
teaspoon grated nutmeg
600ml (20fl oz) apple juice.
Tools
Large mixing bowl
5 x 1lb jars and jam pot covers
food processor.
Sterilise the jars by washing them well
and heating them in a cool oven.
Ingredients
225g (8oz) cooking apples
225g (8oz) currants
225g (8oz) raisins
225g (8oz) sultanas
110g (4oz) ready to eat dried apricots
450g (1lb) demerara sugar
110g (4oz) glac cherries quartered
110g (4oz) shelled walnuts
225g (8oz) shredded suet
2 level teaspoons mixed spice
teaspoon grated nutmeg
1 orange grated rind and juice
100ml (4fl oz) brandy
Method
Peel, core and chop the apples,
quarter the apricots. In a food
processor chop the apples, dried fruits
and sugar in quick bursts. Place in a
large bowl, add chopped apricots,
cherries, chopped walnuts, suet, grated
orange rind and juice.
Mix everything thoroughly together
adding brandy to give a moist
consistency. Cover the bowl with a
clean cloth and leave for 48 hours to
allow the fruit to swell, stirring
occasionally.
Pack into the sterilised jars ensuring
there are no air pockets. Press waxed
discs on to the surface and cover with
cellophane covers or screw top lids.
Label the jars.
Store in a cool dark place and leave
for a month before using. This will
keep for many months
2
3
4
74
www.cake-craft.com
Method
Peel, core and chop the apples quite
small. Put all ingredients into a pan,
bring to the boil and simmer for about
30 minutes or until the liquid is
absorbed. Allow to go cold.
Pack into sterilised jars. Press on
waxed discs and cellophane covers or
screw top lids.
Label and store in a cool dark place.
2
3
Mincemeat is so
easy to make,
do try it.
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