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ALL YOU NEED TO BAKE AND DECORATE YOUR OWN CAKES FEBRUARY/MARCH 2020

& SUGARCRAFT Baby Dragon Make this cute cake

Stylish spring wedding cakes

WIN

an exclusive cake decorating course at Squires Kitchen International School

Creative step-by-step tutorials

MADE FAIRTRADE H e a r t h e st o r y o ft h e w o m e n b e hin d y o ur c o c o a

PARMA VIOLET

Let Love Grow

MA C A R O O N S

A c a k e for y o ur V a l e n ti n e

G iv e a b l o o m i n g g r e a t b o u q u e t t h is

Mother’s Day

TM

welcome... … to the February/March issue of Cakes & Sugarcraft magazine. It’s that time again where we see all our New Year’s resolutions thrown to the wind. Dark days and cold nights are just a few guarantees of what we can expect in the early months of the year. But whilst the weather’s getting us down (in the UK at least), there are a number of things that we can look forward to in the coming months. Kicking us off is Valentine’s Day. Aside from showing your special someone you care, this day is all about sweet treats. And what better way to let your love blossom than with a hand crafted sponge cake scattered with hearts and red roses. Next up, we have Mother’s Day. While the standard gift on Mother’s Day is flowers, why not add a more personal touch and instead spoil your mum with hand painted floral cookies presented as a bouquet. The best of both worlds! Head to page 36 to see how you can make your own floral display. If theres a little one you’re celebrating, designer and experienced cake maker Karen Taylor’s Baby Dragon cake is perfect for children’s parties. A series of oval cutters are used to make the 3D body, and a lightweight marshmallow rice cereal mix is moulded into the head and tail. Find out how this is done on page 48. Or, be taught how to do it by Karen herself during a course at Squires School. We’re giving you the opportunity to win a place on this one day course for free. Perfect for beginners, Karen will not only teach you how to make this cute little dragon cake, but also give you plenty of tips and tricks that you can apply to your future baking and decorating activities. So you better be in it to win it!

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But if dragons aren’t your thing, check out expert modeller Vicky Teather’s sleepover party cake on page 6. Featuring two sisters, a tent and other bits and bobs all made out of sugarpaste, with its airbrushed finish this cake really does let your imagination shine. As usual, this issue is jam-packed with new, original sugar flower tutorials. Peonies, roses and clematises are just a few blossoms we cover in this issue. And to top it all off, they are all favourites for spring weddings and other celebrations. Hopefully some of these projects will help inspire your future arrangements.

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Whatever you bake or decorate, we’d love to see it. So don’t be shy! Share your creations with us at [email protected] or tag us on social media. Can’t want to see what you come up with.

Connect with us @sugarcratmag If you’d like to keep up with the latest cake trends then subscribing is easy. To have Cakes & Sugarcraft magazine delivered directly to your door P&P free (UK only), simply visit squires-shop.com or call +44 (0)330 223 4466 to order your subscription.

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Cakes & Sugarcraft is published bimonthly by

The Packhouse, Blackmoor Estate, Blackmoor, Liss, Hampshire, GU33 6BS, UK. Tel: +44 (0)330 223 4466 Email: [email protected] Website: cakesandsugarcraft.com © Squires Kitchen Magazine Publishing 1998–2019 All rights reserved. Reproduction in whole or part prohibited without permission. The Editor and Cakes & Sugarcraft magazine do not hold themselves as responsible for any opinions printed in this magazine and cannot accept responsibility for errors in advertisements, articles, photographs or illustrations.

CAKES & SUGARCRAFT TEAM Publisher ................................................Beverley Dutton Editor-in-Chief............................................. Adele Duthie Editor ................................................... Stephanie Roker Creative Director .......................................... Sarah Ryan Photography ............................................ Alister Thorpe Squires Kitchen Photography ....................... Rob Goves

CONTRIBUTORS IN THIS ISSUE Naomi Burroughes

Trudy Mitchell

Emily Hankins

Bob Tay

Katie Lake

Karen Taylor

Pamela McCaffrey

Vicky Teather Elena Wilkinson

Printed in the UK by PCP Distributed by MarketForce, 5 Churchill Place, Canary Wharf, London, E14 5HU, UK All wallpapers supplied by wallpaperdirect.com Cover cake by Karen Taylor

Cakes & Sugarcraft is available to enjoy on your smartphone, PC, iPad and Android™ tablet.

• Read the latest issue of the magazine • Access our archive of back issues • Get a free back issue when you download the app

SPECIAL NOTE For health and hygiene reasons, we have not recommended the use of raw egg white as a sticking agent in the past, advocating instead the use of gum or sugar glue. The Food Standards Agency recommends using only pasteurised egg in any food that will not be cooked (or only lightly cooked). If you decide to use fresh egg white always use eggs bearing the Lion mark,

Simply search for Cakes & Sugarcraft Magazine in the app store and start downloading today!

which guarantees that they have been produced to the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella, are fully traceable and have a ‘best before’ date on the shell as a guarantee of freshness. See egginfo.co.uk for further advice and information.

FREE PRIZE DRAWS For each prize draw, visit cakesandsugarcraft.com/cake-chat and enter your name and address into the box on the relevant product feature by midnight GMT on Wednesday 11th March 2020. There will be a prize draw on Thursday 12th March 2020, unless otherwise stated. Please note that offers are open to the UK only, we can accept only one entry per person and per household and no cash alternative can be substituted for any prize. Winners will be notified of the results within 28 days of the prize draw by email. A list of all winners will be available from Cakes & Sugarcraft magazine upon request.

contents

FEBRUARY/MARCH 2020

P R OJ E CT S

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62

RECIPES

34

Midnight Feast! by Vicky Teather Make this sleeover party cake for your little ones

Truffles Learn where the ingredients come from and how to make your own

Let Love Grow by Pamela McCaffrey Show you care this

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Valentine’s Day with your own hearts and red roses cake design

22

Fairtrade Chocolate and Coffee

Partial to Parma Violet Macaroons A modern take on the traditional sweet, why not have a go at making some parma violet macaroons

Textured Springtime Wedding Cake – Part 1 by Trudy Mitchell This spring wedding cake features

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elephant skin textured sugarpaste

F E AT U R E S

and an assortment of dried flowers and grasses

36

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A Mother’s Day Bouquet by Emily Hankins Learn how to hand paint cookies into an edible bouquet

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Baby Dragon Cake by Karen

Another Year, Another Cake International Pictures and stories from the 26th Cake International

Taylor This cute little dragon cake

2019 show

combines a 3D body and lightweight marshmallow rice cereal mix

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how buying Fairtrade helps support women’s work in cocoa production

and fashion these pansy shaped

48

She Deserves Fairtrade Learn

34

Modern Art Cake by Katie Lake

R E GU L A R S

Channel your inner artist with a contemporary design

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Peonies and Queen’s Cup by Elena Wilkinson Next up in the Floral Alphabet series: P and Q

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Spring Brights by Naomi Burroughes Learn how to make this artistic textured cake with stylised open peony, buds and foliage

G I V E AWAYS

14

Product Giveaways Get your hands on some of the latest

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14

Favourite Finds Top baking and

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Talent Spotlight: Bob Tay

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Cake Chat The latest news from the

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cake decorating products

Shining a light on top cake talent

world of cake A Slice of Your News Our favourite reader stories and pictures

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Recommended Reads Our pick of

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Templates All the templates needed

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Contacts A selection of top cake

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Next Issue What’s coming up in

the latest cake and baking books

for the projects

products

Visit cakesandsugarcraft.com to see Cakes & Sugarcraft’s recommended list of basic edibles and equipment for cake decorating, as well as many more features, competitions and free tutorials.

decorating suppliers

the April/May issue?

Midnight Feast! When it’s cold outside, what could be more fun than building a tent and having a midnight feast indoors? This would make a great party cake for little ones with oodles of imagination or for a sleepover party.

COVERING THE CAKE AND DRUM

E DI B L ES Round, filled, crumb-coated sponge cake, 15cm (6") deep: 15cm (6")

1

Brush cooled, boiled water over the surface of the 25.5cm (10") cake drum. Roll out 400g (14oz) of Bridal White sugarpaste to a 5mm (¼") thickness. Gently lift the sheet of sugarpaste and lay it over the cake drum. Use a cake smoother to smooth the surface. Use a sharp knife to trim away the excess sugarpaste.

SK Fairtrade Sugarpaste: 1.1kg (2lb 6¾oz) Bridal White Small amount of buttercream SK Professional Airbrush Colours: Party Purple and Pop Pink SK Professional Liquid Food Colour: Thrift SK Professional Instant Mix Royal Icing: 15g (½oz) White

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SK HD Sugar Modelling Paste: 50g (1¾oz) Black, 75g (2½oz) Brown and 370g (13oz) White SK Professional Paste Food Colours: Hydrangea, Mint (Xmas Green), Sunflower, Thrift and Teddy Bear Brown

E QUI PM EN T Round cake drum: 25.5cm (10")

SK Essentials Edible Glue

Cake smoother

SK Edible Silver Leaf: 1 sheet

Round cake card: 15cm (6")

SK Quality Food Colour (QFC) Paste: Pink

Food-grade airbrush masking film

SK Professional Edible Food Colour Pen: Black

Moon template: page 78 Airbrush kit

Spread a small amount of buttercream onto the 15cm (6") cake card. Place the 15cm (6") filled cake onto the cake card. Use a pastry brush to apply a thin layer of cooled, boiled water over the surface of the cake. Roll out the remaining Bridal White sugarpaste to a 4mm (3/16") thickness. Lay the sugarpaste over the cake and use your hands to smooth the surface. Finish with a cake smoother to achieve a smooth surface. Trim away the excess sugarpaste with a sharp knife. Set aside the cake and covered drum for 24 hours until firm.

Cone cake dummy: 14cm (5½") Bellissimo Flexi Smoothers: Medium Craft knife PME Star Plunger Cutter: 1cm (3/8")

AIRBRU SH IN G TH E C AKE AN D D RU M

Cocktail stick SK Modelling Tools: Petal & Leaf Shaper, Metal Bone Tool and Small Bone Tool PME Scribing Tool 1.5cm (½") width satin ribbon: 80cm (31½") white Non-toxic glue

page 6

cakes & sugarcra f t

FEBRUARY/MARCH 2020

1

Cut out a crescent moon shape from the airbrush masking film using the template. Stick the masking film to the top left side of the cake. Fill the airbrush cup with Pop Pink airbrush colour. Hold the airbrush gun 20cm (77/8") away from the cake. Starting at the base of the cake, gently spray around

cakesandsugarcraft.com

PROJECT

by Vicky Teather

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the bottom until you have completed a circuit. Continue working upwards with a lighter touch to create an ombre effect with the colour (A).

(5½") wide. Lift the paste and attach to the dummy using edible glue with the cut edge around the base of the dummy (D).

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3

Use a craft knife to trim away the excess paste at the front where it overlaps the darker Thrift paste (E). Neaten the cut edges with your fingertips. Pinch the paste in at the top, leaving a gap for the broomstick (F).

For the bristles, add White HD modelling paste to the remaining Teddy Bear Brown paste to achieve a paler shade. Shape 5g (