Creative Sugar Craft

With Christmas just around the corner, we have some great ideas for you to make in this issue for the festive season. Why not try some of our Friands or Christmas cupcakes to have a special homemade treat for the day. If you don’t have enough time fo

A new trend in wedding cakes, the geode cake is simply breathtaking! Instead of the typical pastel flowers or bride-and-groom toppers, adventurous chefs are using sugar crystals to create glittering cakes. The trend has taken the world by storm and i

• Cake Bake and Sweets Show, 21 – 23 October 2016, Melbourne Convention and Exhibition Centre The greatest baking, dessert and entertainment show will come to Melbourne on 21st to 23rd October 2016. Devoted to the world of baking and the art of cake

Bake to Impress by Christian Hümbs Bored of regular baking? Looking for new challenges? Discover a whole new world of baking creativity with Bake to Impress and take your baking to the next level with exceptional and exciting cake and dessert recipes

• 2 x 5inch Square Cakes• Red, White and Black Fondant• Smaller quantities of Pale Yellow, Brown and Sandy Coloured Fondant • 14inch Round Wooden Board• 5inch Square Card Board• Large Knife• Rolling Pin• Small Non-Stick Rolling Pin• Non-Stick Mat• Ca

• 450gm Butter, softened• 3½ Cups Sugar• 6 Egg Yolks• 5½ Cups Sifted Flour• 5 Teaspoons Baking Powder• 2½ Cup Milk• 1 Tablespoon Vanilla Extract• 3 Tablespoon Grated Lemon Rind • 250gm Butter, softened• 4 Cups Icing Sugar• ½ Teaspoon Vanilla Extract•

• Gumpaste or Fondant icing with hardener added (Tylopour)• Fondant in Christmas Colours • Small Non Stick Rolling Pin• Non- stick mat• Small Ball tool• Creamy Peach gel Colour• Small Non Serrated Knife• Sugar Glue• Small paint brush• To make the bas

(makes one 8inch round cake) • 220ml canola oil• 200g dark chocolate• 160ml full cream milk• 125g self raising flour• 125g plain flour• 50g cocoa powder• ½ teaspoon bi carb soda• 400g caster sugar• 4 eggs (lightly beaten)• 100ml buttermilk For an 8 i

• Mini Waffle Ice Cream Cones• Mini Cupcakes• Melted Chocolate• Assorted Small Lollies/Marshmallows• Sprinkles• Smarties, Jaffas or similar• Buttercream • Small Spatula• Baking Paper• Piping Bag• Plain Round Piping Nozzle Melt the chocolate in a smal

• Pastillage• Flower paste• Black sugar paste• Royal icing in a small piping bag• Smarties or M&M type of chocolate lollies • CMC glue• Colour dusts: light blue, flesh and yellow• Pearl dust• Edible glitter• Cornflour for dusting• Copha• Plastic or m

• 250 gms dark chocolate• 1/2 cup cream• 1 tablespoon butter • White chocolate (I used a block of Lindt however you can use white chocolate buttons)• Yellow and red oil based chocolate colouring (I used Lipstick red from Creative Colour) • Poinsettia

• 2 x 6inch Square Cakes• Buttercream• Ganache• Pale Tan Fondant• Black, White, Pink, Pale Green, Orange Fondant • 9inch Square Wooden Board• 2 x 6inch Card Boards• Rolling Pin• Non-Stick Mat• Metal Ruler• Cutting Wheel• Craft Knife• Small Non-Stick

• Batch of Cupcakes• Neutral Gel• Fondant in white, red, green, black, orange• Modelling paste in red, white and black • Rolling pin• Nonstick mat• Snowflake cutter• Holly cutter• Circle cutter• Cup cake papers• Cup cake tray• Sharp knife• Wilton fon

• 2 x 6” cakes (3” high)• 1 x 6” sphere cake• 6” round cake board• Square & Angled Spatulas Smoothers• Brushes• #1 Piping Tip• Leaf Piping Tip• Edible Lace (Eternity Mat)• 5 petal flower cutter• Micro Jasmine cutter• Rolkem Pink petal dust Trim all 3

• Batch of cupcakes• Ganache or Buttercream• Fondant • Tylopour• Foam Domes for drying• Round Tin Cutter Set• Small Non-Stick Rolling Pin• Non-Stick Mat• Wilton Ivory Gel Colour• Embossing mat/ rolling pin• Cupcake Wraps • Cake Lace**• Ready to use e

• 340g Packet Plain Butter Cake Mix• 1/2 cup Desiccated Coconut• 125g Melted Butter• 400g can Pie Apples• 300g Full Fat Sour Cream• Cinnamon Pre heat oven to 180 degrees C (160 degrees C in a fan forced). Grease and line a 26 X 16 cm slice pan with b

• Friand Pan• Mixing Bowl• Scales• Ice cream scoop• Electric Mixer• Knife• Off Set Spatula • 1kg Mixed Fruit• 2 Cups Brown Sugar• 1/4Cup Sherry• ½ Teaspoon Nutmeg• ½ Teaspoon Ginger• ½ Teaspoon Mixed Spice• ½ Teaspoon Cinnamon• ½ Teaspoon Salt• ½ Tea

• 4 Mint slices• /4 cup ice cream• Strawberry• Raspberry coulis• Mint leaves• Snap lock bag• Square silicon mould (optional) Press ice cream into mould and put into freezer to set. (Photo 1) Place raspberry sauce in a snap lock bag and cut a very sm

These come in a variety of thicknesses and shapes. Thicker cake boards are light weight but still sturdy enough to hold the weight of a heavy, multi tiered cake while the thinner cardboard variety are used between tiers on stacked cakes or for presen