So sánh Sugar Community Edition (Sugar CE) vs Sugar Professional (Sugar Pro)
Creative Sugar Craft 5x1
Transcript of Creative Sugar Craft 5x1
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BE TEMPTED
AUSTRALFAVOURIT
FULL OF TIPS AND TECHNIQUES
New ideas
to make
Amazingcake ideas
16
Cake toppers, edible paper flowers,sports cakes, and special occasion ideas
PLUS
All the latestnews and
shopping ideas
and creations
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r e a t iv e Sug a rC ra ft 3
his issue of Creative SugarCraft has some
fantastic projects and tutorials for you to
enjoy. Our beautiful bird house cake on
the cover will excite all cake decorator s. Follow the
steps and create your own beautiful cake. There is
an amazing shopping guide and all the latest news
and ideas in the world of cake decorating. We have
all different cakes and ideas in this issue to suit the
fussiest of decorators, so we hope you enjoy the latest
issue of Creative SugarCraft.
Also, make sure you check out our news and
shopping guide pages and if you have any news that
you would like to tell everyone please send an email
to [email protected] .
We hope you enjoy this issue and welcome your
thoughts and submissions for future issues of our
magazine . Please send these through via email to
[email protected] or post to Creative SugarCraft,
PO Box 8035, Glenmore Park, NSW, 2745.
Yours in decorating!
Simon and the Team
Project Rating=
easy project
=you need some experience
=artists with considerable expertise.
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o n t e n t s IssueN o5Vol1.2016
P r o j e t s
Birdhouse Cake . . . . . . . . . . . . . . . . . . . 8
The perfect centrepiece for agarden par tyor
high teaor it can be easilychanged to suit your
colour scheme.
Ombre Petal Cake . . . . . . . . . . . . . . . . 18
There are so manydifferent variations to this
cake, simplyrun your petals goingdown yourcake instead of across, change the colour or
change the direction of the petals.
Racing Car Cake Topper . . . . . . . . . . . . 24
Youcan make them smaller to go on top of
cupcakes and create them in arange of different
colours.
100s & 1000s Number Topper . . . . . . 28
Add some colour to your cake creation with
this cheer y100s and 1000s number topper.
3D M inion Cake Part1 . . . . . . . . . . . 40
Love them or hate them, minions seem to be
everywhere .still!
Buttercream Smash Cake . . . . . . . . . . . 38
Make abatch of buttercream icing, colour it in
your favourite colours and blend them on the cake!
Silhouette Story Cake . . . . . . . . . . . . . . 50
Silho Cake Mixis arelativelynew product thatis perfect for creatingcakes with asilhouette
design.
G irly Spots and Bow Cake . . . . . . . . . . 54
Need apretty, quick and easycake for alittle
ladyyouknow?Give this cake atry.
Orange and Berry Naked Cake . . . . . . . 62
Youcan bake from scratch or give apre-mixa
go, when youcreate this beautiful naked cake
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T u t o r i l s
TutorialSugarSyrup...................31
TutorialFishPond....................44
TutorialEdibleW aferPaper.............58
e g u l r s
From theEditor..........................3
N ew s................................6
ShoppingG uide.......................42
SubscribeN ow .......................49
G lossaryBasicToolsAndEquipm ent.....78
N extIssue...........................82
K idsintheK itchenH ighTea.......68
These slices are brilliantto make for a High Tea
or for any other celebration.
Raw G ingerC hoco lateC ake........72
This recipe shows you how you can combine a
few ingredients to create a delicious no-cook
cake thatis sure to delight.
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a k e lo v e rs u n it e
Like-m indedcakeloversw ho
attendedthisyearsM elbourneC ake
ExpoinM archandtheBrisbane
C akeExpoinM ayw eretreatedto
specialdem onstrations,tipsfrom
renow nedtutorsandanendless
varietyofsw eettreats.Therewere
som einnovative,andofcourse
delicious,bakedgoodsandcake
decoratingtechniquesondisplayfor
show attendeestodivulgein.For
thosew how erenotabletoattend
thisyear,herearetheC akeExpos
picksforprevailingtrendsinthe
w orldofbakingandcakedecorating:
Naked cakes :Thefactthatthis
cakeistrendingwillcom easno
surprisetobakingenthusiasts,as
thenakedcakehasbeeninstylefor
som etim enow .Itdoeshow ever
looklikethisbarecakeisheretostay.
Afterall,itisw hatsontheinsidethat
counts!
Semi naked cakes:Atsom e
pointthenakedcaketrendhasto
evolve;beholdthesem inakedcake.
Thisbakedgoodstillbaresplenty
ofsponge,allow ingthecakelayers
toshow throughw hilestillkeeping
thesidesniceandstraight.Som e
saythiscakeisnotascasualasthe
nakedcake,yetitstillbringsarustic
feelandisusuallydressedupw ith
accom panim entssuchasflow ers,
fruitorm acarons.
B utter cream fl owers:Butter
cream isnotonlydelicious;itisalso
agreatconsistencytom akeperfect
flow ers.Pipedbuttercream flow ers
provetobem orepopularthanever,
w ithm anycakeloverstryingtheir
handatcreatingintricatebloom s,
from roses,tulips,daisesandm ore.
W afer paper fl owers:W afer
paperflow ersareoneofthebiggest
trendsinthecakeindustryatthe
m om ent.W aferpaperissucha
versatilem edium andiseasytouse
allyouneedispatienceandpractice.
Thesuperthinpropertiesalsom eans
thereislessdryingtim einvolvedand
onceaflow eriscom plete,itcanbe
usedw ithinm inutes.D elicatew afer
paperrosesaddafem ininetouchto
cakes.
W atercolour painting:Those
w holovetoexploretheirartistic
sidew illappreciatethetrendthat
isw atercolourpainting.Thisisa
m oredifficulttechniquetom aster,
butcreatesabreathtakingeffecton
anycake.U singwatercolourinsoft
pastelcoloursisabeautifuladdition
toaw edding,engagem ent,birthday
orbabyshow ercake.Bestofall,the
intriguingpatternscreatedbythe
w atercolourm eansthecakerequires
m inim aladornm ent.
Chocolate sculptures:Acreative
w aytousechocolate,thereisa
risingtrendtocreateexquisite3D
sculpturesfrom everyonesfavourite
ingredientchocolate.Although
thistechniquerequiresexpertise,
chocolatesculptingisauniquew ay
toenhanceanybakedtreatorserves
asadelicious,eye-catchingfocalpoint
onitsow n.
6re a t iv e
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N e w b o o k re le a s e s
Layered:Baking,BuildingandStyling
SpectacularCakesbyTessaH uff
Create sky-high,bakery-quality
treats athome with Tessa Huffs
150 innovative recipes,which
combine new and exciting fl avours
of cake,fi llings and frostings.The
bookincludes contemporary
baking methods and industry
tips and tricks and covers every
decorating technique you willever
need with simple instructions and
step by step photos.RRP$40.00
EleanorsH om eBaking
byEleanorCPKnowles
If you love the scentof freshly
baked treats and wantto have a
go atmaking your own,then this
bookis for you.Amaze your family
and friends with delicious bakes
thatare simple to make and even
easier to eat.RRP$15.99
2016 M eeting pointQueen
theM elbourneCakeCrawlfor
afullday orlearning,fun,great
foodandgreatcompany.Bring
yourcakefriendsalong ormake
somenewlike-mindedfriends
on theday.Ticketsincludefive
demonstrations,shopping event
with greatdiscounts,morningtea,high tealunch,afternoon tea,
goodiebagsandproductgiveaways.
Formoreinformation visithttp://
www.austcakedecoratingnetwork.
com/pages/melbcrawl2016
M elbourne,21-23 October2016
M elbourneConvention and
Exhibition Centre.TheCake,Bake
andSweetsShowisathree-daylive
eventdevotedtotheworldofbaking
andtheartofcakedecorating.The
showwillbepackedwith celebrity
demos,classesandinteractive
workshops.Learn newskillsand
techniques,gettop tipsandbakingadvice,sampleandbuytastytreats,
stockup on thelatestsuppliesand
much more.Formoreinformation
visithttp://www.cakebakeandsweets.
com/melbourne
Ev e n t s t o m a rk in y o u r c a le n d a r
G rand Atrium,Atlanta,USA.
The three day eventfeaturesseminars,chef demonstrations and
the chance to enter a number of
competitions,including the coveted
NationalShowpiece Championship.
Other competitions include The
Artof Cake,Chocolatier of the
Year,Signature Plated Dessert
Competition,The DessertCup,
Pastry Atlanta and the Student
Chocolate Challenge.For more
information on attending the event
or entering the competitions visit
http://www.pastrylive.com/
22-23 October 2016 W aldorf,
M aryland USA.Demonstration in
the sugar arts,hands on classes
and live competitions willbe held
throughoutthe two day cake
show.There willbe numerous
vendors selling cake related
products.You willbe amazed
atthe spectacular cakes and
sugar arton display!http://www.
greatamericancakeshow.com/
In t e r n a t io n a l
u s t ra lia
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C A K E P R E PA R A T I O N
S T E P
Bake cakes and allow to coolcom pletely.
W hile stillin the tin,use a large knife to
levelthe cake using the top edgesofthe
tin asa guide forthe knife.(Photo 1)
S T E P
Attach the cake to the centre ofthe w ooden
board w ith a little buttercream organache.
S T E P 3
C ut the cake in halfhorizontally.Spread
a layerofbuttercream on the bottom
portion ofthe cake and then replace the
top piece.
S T E P 4
Repeatstep four w ith the second cake.
Spread som e ofthe buttercream on the
top ofthe bottom cake.N ow place the
second,layered cake on top.You w illnow
have four layersofcake w ith buttercream
in betw een each.(Photo 2)
S T E P 5
C reating the shape ofthis cake w orks best
ifyou have a tem plate to w ork w ith.You
can eitherfind one on the internetand
printitoffto the size you need or create
yourow n.To m ake yourow n,sim ply cuta
rectangle ofbaking paper thatm atchesthe
heightand w idth ofyour cake.
S T E P 6
Fold this piece in halfvertically.D raw a
diagonalline from the top centre point
dow ntotheouteredgeonanangle.You
can m akethislineonasm uchofaslopeas
you w ish.Thisw illbetheroof.
Birdhousesw erefirstcreatedtoprotectw ildlifeandprovideasafehavenfor
birdstonestinbutyouw ontfindanybirdsinsidethisone.Thisbirdhouse
cakeistheperfectcentrepieceforagardenpartyorhighteaorit
canbeeasilychangedtosuityourcolourschem e.
ING RED IENTS
2
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S T E P 7
D raw alinefrom thispointtothe
bottom ofthepaper.Refoldthepaperin
halfandcutalongthelinessothatonce
itisopenedout,youhavethebirdhouse
shape.
S T E P 8
U setoothpickstoattachthetem plateto
thefrontofthecake.(Photo3)
S T E P 9
U sethelargecakeknifetocutaw ay
thetopedgesofthecaketocreatethe
roof.C utaw aysm allw edgesatatim e.
Thenslightlytaperthesidesofthehouse.
Rem ovethetem plate.(Photo4)
S T E P 1
C overthew holecakew ithalayerof
ganachecreatingassm oothabaseas
possible.Setasidetoharden.
C O V E R I N G T H E C A K E
S T E P 1
Rolloutsom epalepinkfondantsothatit
isapproxim ately3m m thick.
S T E P 2
Placethetem plateontopoftherolled
outfondantandusearulerandpizza
w heeltocutaroundit.C utthefondant
slightlybiggerthanthetem plate.(Photo5)
S T E P 3
Usethepastrybrushtobrushasm allam ount
ofw aterontothefront,ganachedsurfaceof
thecake.C arefullyliftthehouseshapedpiece
offondantandattachittothefrontofthe
cake.U seacakesm oothertosm oothiton.
5
3
6
4
B i rd h ou se C a k e
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S T E P 4
U seanon-serratedknifetocutaw ayany
excesssothattheeachedgeisflushw ith
thecake.(Photo6)U seacakesm oother
tostraightenoutanybum psintheicing
edges.(Photos7and8)
Repeatthisw iththebackofthecake.
S T E P 5
M easuretherectangularsidesofyourcake
andcuttw orectanglesoffondantthesam e
size.Brushthesidesw ithw aterandattach
therectanglesoffondant.(Photo9)
S T E P 6
U searoundcuttertocutasm allcircleout
ofthepinkfondantonthetopsectionof
thecake.(Photo10)Rolloutsom edarker
pink fondantandcutoutacirclethesam e
size.Placethispieceofdarkerpinkintothe
holeyoujustcutout.(Photo11)
T O M A K E T H E R O O F
S T E P
Thesizeoftheroofpanelsw illdepend
ontheslopeyouhavecreated.M easure
theroofsurfaceanduseacraftknifeand
m etalrulertocutthecardboardsinto
rectanglepiecesthatareslightlybigger
sothattherew illbeanoverhangatthe
frontandbackofthecakeasw ellas
alongtheside.
S T E P 2
Brushonesideofthecardboardpieces
w ithvegetableshortening.(Photo12)
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S T E P
Addasm allam ountoftylosepow derto
thepinkfondant.Rollitoutandlaythe
card,shorteningsidedow n,ontoit.(Photo
13)
S T E P 4
U sethepizzaw heeltocutthefondantto
sizeusingthesidesofthecardasaguide.
M akethepieceoffondantslightlyw ider
thanthecardpiece.(Photo14)
S T E P 5
W hiletheboardisstillonthem at,usethe
scallopededgefrillcuttertocutalongthe
longoverhangingedge.(Photo15&16)
S T E P 6
C arefullyflipthefondantcoveredboard
over.Im printthescallopededgefrillcutter
intothefondantsothatitcreatesapattern
sim ilartofishscales.
S T E P 7
Repeatthisuntilthew holepieceoffondant
iscovered.(Photo17)Trim aw ayanyexcess
from alongtheedgesw ithapizzaw heelto
createaneatfinish.(Photo18)
S T E P 8
Brushasm allam ountofpinkpetaldust
intotheim pressedpattern.Setasideto
dry.(Photo19)
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15
17
14
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T O D E C O R A T E T H E H O U S E
T he deco rations on this birdhouse w ere
created w ith ed ible im age paper.You can
find m any designs on the internet that you
can get printed as an edible im age.
S T E P
U se a craft knife and a m etalruler to cut
the im age into stripes ofpaper to suit your
design.(Pho to 20)
S T E P
Begin w ith the m iddle centre piece on the
front ofthe cake that is to go w here the
round hole is in the cake.Place the strip
against the cake and m ark w here the circle
is on the paper.
S T E P 3
Place the round cutter used to cut the
circle on the strip and use a craft knife to
cut into it so that it fits around the circle.
(Pho to 21)
S T E P 4
Brush a sm allam ount of vegetable
sho rtening o n the back o f each p iece o f
the im age and carefully sm oo th it onto
the cake.Leave any excess pro trud ing
from the to p.T his w illbe trim m ed off
later.(Photo 22)
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21
20
B i r dhouse C ak e
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S T E P 5
O nce youhavetheim agestuckontoall
surfacesofthecake,usescissorstocut
aw ay anyexcesspiecessothatitsitsflush
w ith thetopsofeachpart.
T O M A K E T H E I R O N L A C E
You canuseanyofthefrillcuttersavailableto
decoratethefrontedgeoftheroof.Theone
used in thisprojectincludedaheartpattern.
S T E P
Addasm allam ountoftylosepow derto
som ew hitefondant.Rolloutastripofthis
w hitefondantandleaveittositforafew
m inutestodryoutandhardenslightly.
S T E P 2
U setherulerandpizzaw heeltocutone
straightedgealongthepieceoffondant.
(Photo23)
S T E P 3
Placethefrillcutteralongthestripoficing
andpressintothefondant.(Photo24)
C arefullypullaw aytheexcess,cutportion
oficing.
S T E P 4
W henyoupickupthefrillcutteritis
likelythatthefondanticingw illstillbe
insidethecutter.U seatoothpicktopick
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24
B i r dhouse C ak e
22
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o u t t h e s m a ll p a r t s t h a t n e e d t o b e c u t
a w a y a n d in s id e t h e h e a r t s e c t io n s a ls o .
Ph o t o 2 5 )
ST E P 5
O n c e c a r e fu lly r e m o v e d fr o m t h e c u t te r,
u s e th e c r a ft k n ife t o c u t a w a y a n y r o u g h
e d g e s . Ph o t o 2 6 )
S e t a s id e to h a r d e n s lig h t ly .
F IN ISH IN G O F F
ST E P 1
R o ll o u t s o m e w h it e fo n d a n t a n d u s e a
p iz z a w h e e l a n d m e t a l r u le r to c u t fo u r
s tr ip s t h a t a r e a p p r o x im a t e ly 1 .5 c m w id e
a n d t h e s a m e h e ig h t a s th e b o t t o m p o r tio n
o f th e c a k e .
Br u s h a s m a ll a m o u n t o f w a te r o n t h e b a c k
o f e a c h p ie c e a n d a tta c h t o th e c o r n e r e d g e s
to h id e t h e jo in s o f fo n d a n t. Ph o to 2 7 )
ST E P2
R o ll o u t a s m a ll p ie c e o f w h it e fo n d a n t a n d
u s e t h e s c a llo p e d e d g e c u t t e r t o c u t o u t
a c ir c le . U s e t h e s a m e c ir c le c u t t e r u s e d
p r e v io u s ly t o c u t a c ir c le o u t o f t h e m id d le .
U s e t h e s m a ll p ip in g n o z z le t o c u t a s m a ll
h o le in e a c h s e c t io n o f th e w h it e r in g y o u
h a v e ju s t m a d e . S t ic k t h is d e c o r a t iv e r in g
a r o u n d t h e p in k c ir c le o n t h e fr o n t o f t h e
c a k e . Ph o t o 2 8 )
F o llo w th e d ir e c t io n s o n th e p a c k e t to m a k e
a s m a ll a m o u n t o f w h ite r o y a l ic in g . Pip e th is
a r o u n d th e in s id e o f th e c ir c le o n th e fr o n t.
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29
26
30
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B i r d h o u s e k e
Stick a ring ofedible pearlsinto the icing
around the edge ofthe circle.(Photo 29)
STEP 3
Puta sm allam ountofextra ganache orroyal
icing onto the slopes ofthe cake and stickthe
roofpanelsin place.(Photo 30) Pipe som e
royalicing along the groove w here the tw o
roofpanelsm eet.Rolla sausage ofw hite
fondantand layitin place.(Photo 31)Stick
a row ofedible pearlsalong the edge ofthis
w hite strip and use a rulerto create a straight
edge.(Photo 32)Pipe a sm allam ountofroyal
icing along the frontedgesofthe roofand
attach the w hiteiron lace.Stick edible pearls
in place asdesired.(Photo 33)
STEP 4
Rolla sm allballofpinkfondantandpress
into therosem ould.C arefullyflexthe
m ouldandreleasetheicing.
Rolloutasm allam ountofpalegreen
fondantandcutoutthreeleavesw iththe
ejectorcutters.U setheroyalicingtostick
the threeleavesandrosetothetoppoint
ofthe roof.
STEP 5
U se som ew iltonw hitew hiteorw hite
pow dercolourm ixedw ithdecorators
alcoholtopaintapproxim atelythree
inches ofthew oodenskew er.W hen
dry,cutofftheexcessandcarefully
push intothefrontofthecaketocreate
the perch.
CakebyCake-oh
www.cake-oh.com.au
Project supplies available from
Complete Cake DecoratingSupplies
63BoothbyStreet, Panorama SA
Ph(08)82990333
www.completecake.com.au33
3 32
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T O M A K E T H E
B U T T E R C R E A M IC I N G
S T E P
A dd softened butter and orange zest to
a b ow land m ix for one m inute.G radually
add icing sugar,allow ing tim e for the
m ixture to com bine before adding the next
cup.In betw een each cup oficing sugar,
slow ly add the orange juice and vanilla
extract.T he butter cream icing needs to
be the right consistency to ho ld its shape
w hen piped.Ifthe buttercream is too
runny,add m ore icing sugar.Iftoo thick,add
m ore butter or orange juice.
F I L L I N G T H E C A K E
S T E P
O nce you have shaped the cakes,its tim e
to filland layer them w ith the orange
buttercream icing.
Place your cake o n your turntable(youcan
place a sheet ofbaking paperunderyour
cake to m ake iteasier to transpo rtlaterand
also easier for clean-up).Placeoneofyour
round cakes onto the turn tableandspread
som e icing over the top ofthecake(Pho to
3),then place the second cakeontopand
cover both cakes in buttercream .Sm ooth
the icing as bestas you can (Pho to4).T his
layer oficing is called a crum bcoatw hich
prevents any cake crum bs com ingthrough
w hen you pipe your decorations.
O nce you have coated yourcake,placein
the fridge overnight or m inim um 3ho urs.
S T E P
You w illneed to m ake three(m edium sized)
m ixing bow ls fullo ficing.T henyouw illneed
to halve the icing in one ofthebow ls(you
no w have 4 bow ls 2 halffulland2full
DECORATING
3 4
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b o w ls ). Y o u w ill b e u s in g m o r e ic in g fo r th e
la s t tw o c o lo r s . T h is c a k e r e q u ir e s a la r g e
a m o u n t a n d y o u n e e d to m a k e s u r e y o u w ill
h a v e e n o u g h ic in g fo r p ip in g b e c a u s e y o u w ill
n o t b e a b le t o r e m ix a n d m a tc h th e s a m e
c o lo r if m o r e ic in g is r e q u ir e d . Ph o to 5 )
Y o u d o n t n e e d t o c o lo r t h e fi r s t b o w l o f
ic in g 1 /2 F u ll ic in g ) .
A d d a v e r y s m a ll a m o u n t o f W ilto n R o y a l
b lu e c o lo r t h e e a s y w a y to a d d c o lo r is
o n a t o o t h p ic k ) . Y o u w ill o n ly n e e d a s m a ll
a m o u n t t o a c h ie v e a lig h t b lu e c o lo r 1 /2
Bo w l o f ic in g ) .
Y o u h a v e m o r e ic in g in b o w l th r e e s o
y o u w ill n e e d t o a d d a t le a s t d o u b le t h e
a m o u n t o f c o lo r y o u u s e d in b o w l 2 . S lo w ly
a d d s m a ll a m o u n t s u n t il y o u r e a c h y o u r
d e s ir e d c o lo r 1 fu ll b o w l o f ic in g ) .
Bo w l fo u r is th e d a r k e s t s h a d e o f a ll a n d
w ill t a k e m o r e a d d it io n s u n t il y o u r e a c h t h e
d e s ir e d s h a d e o f b lu e 1 fu ll b o w l o f ic in g ) .
PIPING DECO R ATION
STEP 1
F ill fo u r s e p a r a t e p ip in g b a g s w it h o n e
c o lo r e a c h a n d a d d t h e n u m b e r 2 1 p ip in g
n ib t o th e c o u p le r.
To a c h ie v e t h e O m b r e e ffe c t y o u n e e d
t o s ta r t a t th e t o p o f t h e c a k e w it h t h e
lig h t e s t c o lo r a n d w o r k d o w n t h e c a k e t o
t h e d a r k e r c o lo r.
STEP 2
R e m o v e y o u r c a k e fr o m t h e fr id g e a n d
p la c e o n y o u r tu r n t a b le . U s in g p ip in g b a g
N o .1 lig h t e s t c o lo r ) s ta r t p ip in g a v e r t ic a l
lin e d o w n t h e s id e o f t h e c a k e . Pip e o n e
d o t a t t h e t o p o f t h e c a k e a p p r o x im a t e ly
t h e s iz e o f a 5 c e n t c o in ) , c h a n g e t o p ip in g
b a g tw o s e c o n d c o lo r ) a n d a d d o n ly o n e
d o t . U s in g p ip in g b a g t h r e e t h ir d c o lo r )
a d d t w o d o t s a n d la s t ly a d d t w o d o t s o f
p ip in g b a g fo u r d a r k e s t c o lo r ). If y o u r c a k e
is h ig h e r o r lo w e r t h a n 1 5 c m y o u c a n a d d
m o r e o r le s s d o t s t h a n s h o w n . Ph o t o 6 )
STEP 3
O n c e a ll s ix d o ts h a v e b e e n m a d e in a
v e r t ic a l lin e , p la c e y o u r o ff- s e t s p a t u la in
t h e m id d le o f e a c h d o t a n d g e n t ly p r e s s
d o w n a n d d r a g to t h e r ig h t . R e m e m b e r
t o w ip e y o u r s p a t u la a ft e r e a c h c h a n g e o f
c o lo r s o a s n o t t o m ix t h e d iffe r e n t s h a d e s .
Ph o t o 7 ) . C o n t in u e t h e s a m e p r o c e s s
a r o u n d th e c a k e . Ph o t o 8 )
5 6
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To fi n d o u t m o r e g o t o o u r o n lin e s t o r e
w w w b a k e it e a s y c o m a u
Specialising in Chocolate
Transfer Sheets with over 40 different
designs to choose from.
FREEshipping on Chocolate
Transfer Sheets Australia
wide for a limited
time only.
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S T EP
Knead 130gram sofred fondantand add
a pinch oftylose to harden. Shape into a
rectangularshape w ith slightly rounded ends.
(Photo1)
S T E P 2
Rollouttherem ainingredfondantand
shapeintoarectangleforthew ing.
(Photo2)
S T E P 3
Rollout20 gram s ofw hite fondantand
cutout a long stripe for the top ofthe car.
Stick the stripe onto the m iddle ofthe car
w ithasm allam ountofsugarglue.(Photo3)
S T E P 4
Addsom eediblegluetothebackofthe
redw ingandstickitonthebackofthecar.
(Photo4)
acin g ar
Cake TopperThistutorialshow syouhow tom akeacarapproxim atelytencentim etresinsize
andissuitableforthetopofacake.Youcanm akethem sm allertogoontopof
cupcakesandcreatethem inarangeofdifferentcolours.
INGR I NTS
Q U IPM NT
3
1
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S T E P
Rollout50gram sofblackfondantsothat
itis5m m thick.C utoutarectanglethat
has7cm longsides.(Photo5)Paintsom e
edibleglueonthebackandstickittothe
bottom ofyourcar.(Photo6)
S T E P 6
Knead80gram sofblackfondantandadd
apinchoftylosetoharden.Rolloutthe
blackfondantto5m m thick.U setheround
3cm cuttertocutoutfourcirclesforthe
w heels.(Photo7)
S T E P 7
Rollout20gram sofw hitefondantanduse
the2cm roundcuttertocutoutfourcircles
forthecentreofthew heels.(Photo8)
7
5
8
6
R aci ng C arCake Top p er
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Pa in t th e c e n t r e o f t h e b la c k c ir c le w it h
e d ib le g lu e a n d s tic k o n t h e w h it e c ir c le to
th e m id d le o f e a c h w h e e l. Ph o t o 9 )
ST E P 8
R o ll o u t 5 g r a m s o f w h it e fo n d a n t a n d c u t
o u t a 1 c m r o u n d c ir c le u s in g t h e r o u n d
p lu n g e r c u t t e r. Pa in t s o m e e d ib le g lu e o n
th e b a c k o f t h e c ir c le a n d p la c e it o n t h e
m id d le o f t h e s t r ip e 1 c m fr o m t h e b o t t o m .
Ph o to 1 0 )
ST E P 9
R o ll 5 - 7 g r a m s o f b la c k fo n d a n t in t o a b a ll.
A d d s o m e e d ib le g lu e t o t h e b o t t o m a n d
s tic k it o n t h e w h it e s tr ip e 1 c m a b o v e t h e
r o u n d c ir c le . Ph o t o 1 0 )
ST E P 10
C u t o u t a s m a ll 1 c m r e c t a n g le in w h it e
fo n d a n t a n d s tic k it o n t h e fr o n t o f th e
b la c k b a ll t o c r e a t e t h e g la s s lo o k o n t h e
fr o n t o f t h e h e lm e t .
ST E P 11R o ll o u t 2 g r a m o f b la c k fo n d a n t a n d s h a p e
th e n u m b e r y o u w is h t o a d d to p la c e o n t h e
r o u n d 2 c m w h ite c ir c le . Ph o to s 1 1 a n d 1 2 )
Custom Cake Toppers
Kogarah NSW
W eb:www.customcaketoppersandsupplies.com.au
Facebook:https://www.facebook.com/
customcaketoppersandsupplies/
Phone:0416 813 550
9
11
10
12
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S T E P
C olour 200gm ofgum paste to your desired
colour and knead in approxim ately tw o
teaspoons oftylose pow der.
S T E P
Rolloutthe gum paste to one and a half
centim etres thick and place the num ber
tem plate (Photo 1)on top. C utaround
itw ith a cake decorating cutting tool.
(Photo 2)The tem plate w eve usedforour
num beris 13cm high.
S T E P 3
Turn the num beroverand apply a
rectangleofthinnergum pasteoverthe
top ofthedow elusingcakegluetoattach.
(Photo3)Setasidetodryforafew days.
10 0 s& 10 0 0 s
Number Topper
Addsom ecolourtoyourcakecreationw iththischeery
100sand1000snum bertopper.
INGR I NTS
Q U IPM NT
cutting blade
food safe dow el
3
1
4
2
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S T E P
W henthenum berisdry,applyaneven,
butthincoatingofcakegluetothefront
andsides.(Photo4)
S T E P 5
Fillashallow bow lw iththe100sand
1000sandpressthefaceofthenum ber
gentlyintothem .Sprinkleextra100sand
1000supthesidesasw ell.(Photo5)
S T E P 6
Allow thenum bertodrybeforeapplying
toyourcake.(Photo6)
Jennifer Beckham
Bella Capella Culinary Delights
Email:bellacapella@ bigpond.com
Facebook:https://www.facebook.com/
BellaCapellaCulinaryDelights
Twitter:https://twitter.com/BellaCapellaCD
Pinterest:https://www.pinterest.com/bcapella1302/
cakes-by-bella-capella-culinary-delights/
Instagram:http://instagram.com/bella_capella/
5
6
0 0 s 1 0 0 0 s
Number Topper
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S T E P
H eat the w ater and sugar in a saucepan
untilthe sugar has fully dissolved .
S T E P
A llow syrup to sim m er for 3-4 m in
(do nt sim m er for too long or it w ill
thicken too m uch).
S T E P 3
A dd vanilla essen ce ifdesired.
S T E P 4
A llow to coolco m pletely,then put in a
glass jar and keep in fridge for up to tw o
w eeks.
T IP S
m oist,how ever be carefulno t to brush
too m uch o n your cooled cakes as they
w illbecom e dam p.
silicon one as it helps con trolthe am ount
ofsugar syrup being brushed onto the
cake.
you brush right up to the edge as this is
w here cakes dry out the m ost.
W endyMarshall
nanawen64@ gmail.com
INGR I NTS
2
S ugar S yr up
tasteofthecake.Itcanalsobeusedtohelpfondanticingto
sticktothecakebeingcovered.
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S T E P 7
C utablackcircleoffondantandthena
bluesquarethatw illfitinsideandglueitin
placeonthediagonal.O nceithasslightly
dried,usetheblackm arkertodraw aline
thatgoesfrom thecircletotheedgeof
thesquareusethepictureasaguide.
(Photo20)C utasm allblackcircleand
placeitinthem iddleofthesquare.Attach
thedecoratedpockettothefrontbibpart
oftheoveralls.
S T E P 8
Brushsom epetaldustontotheoverallsto
adddepth.Applyitaroundthepocket,along
thestitchm arksandinthepleatsaroundthe
bottom edge.(Photo21)
S T E P 9
Rollasausageofthebluefondantthatis
approx3cm indiam eter.C uttw opieces
thatareapprox4.5cm longforthelegs.C ut
oneendonaslightangleandattachtothe
bodyw ithsugarglue.Pushashaslickstick
ortoothpickintotheendifyoufeelitisnt
secure.Addarow ofstitchingaroundthe
endofeachleg.(Photo22)
S T E P 1
Forthefeet,rolltw o40gm piecesofblack
fondantintoslightovalshapes.Flattenslightly
andthenroundoneendfortheheel.(Photo
23)Runaroundthebottom edgew iththe
cuttingw heel.Attachtotheendofeach22
20 21
3 i ni on C ak e
Part2Lovethem orhatethem ,m inionsseem tobeeveryw here .still!
INGR I NTS
Cakes
Cake
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le g w ith s u g a r g lu e , h o ld in g in p la c e w ith a
to o th p ic k if n e e d e d . Ph o to 2 4 )
ST E P 11
F o r th e a r m s , r o ll y e llo w fo n d a n t in t o a
s a u s a g e th a t is a p p ro x 7 c m lo n g . C u t o n e
e n d d ia g o n a lly a n d a tta c h to th e b o d y o f th e
m in io n w ith s u g a r g lu e a n d u s in g a to o th p ic k
fo r e x tr a s u p p o r t if n e e d e d .
ST E P12
R o ll tw o 3 2 g m b a lls o f b la c k fo n d a n t a n d
fl a t te n s lig h tly fo r th e h a n d s . U s e a m o d e llin g
to o l o r a k n ife to m a r k in a th u m b a n d a fe w
fi n g e r s. A tta c h th e s e to th e a r m s w ith s u g a r
g lu e , u s in g t h e le g s fo r s u p p o r t if n e e d e d .
ST E P13
Ma k e th e s tr a p s fo r th e o v e r a lls b y r o llin g
o u t s o m e b lu e fo n d a n t a n d c u ttin g s tr ip s th a t
w ill g o fr o m th e to p c o r n e r o f t h e fr o n t b ib ,
a r o u n d th e b o d y , to th e to p c o r n e r o f th e
b a c k b ib . U s e th e s titc h in g w h e e l to a d d th e
s titc h m a r k s a lo n g e a c h e d g e . Ph o to 2 5 )
ST E P 14
C u t tw o s m a ll c ir c le s fo r th e b u t to n s a n d
a tta c h to th e s tr a p s o f th e m in io n s o v e r a lls .
TO M A K ET H EM IN I O N SFAC E
ST E P1
R o ll o u t a s m a ll a m o u n t o f w h ite fo n d a n t.
U s e a r o u n d c u t te r fr o m th e s e t to c u t o u t
tw o c ir c le s fo r th e e y e s .
ST E P2
Mix a little y e llo w w ith a s m a ll p ie c e o f w h ite
fo n d a n t to m a k e a p a le y e llo w c o lo u r. C u t
o u t tw o c ir c le s th e s a m e s iz e a s th e w h ite
o n e s y o u h a v e ju s t c u t a n d th e n c u t a w a y th e
25
23
26
24
3D M i ni on C ak e
Part2
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c e n t r e s o t h a t y o u n o w h a v e fo u r se g m e n ts
o f c ir c le s to u s e fo r th e e y e lid s . S tic k t h e s e
o n to th e w h ite e y e b a lls w ith s u g a r g lu e .
Ph o to 2 6 )
ST E P 3
R o ll o u t s o m e g r e y fo n d a n t s o t h a t it
is fa ir ly th ic k a p p r o x 5 m m ) . C h o o s e a
la r g e r c ir c le c u t t e r to c u t a r o u n d p ie c e
o f fo n d a n t . Ph o t o 2 7 ) L e a v e t h e g r e y
ic in g in s id e t h e c u t t e r a n d t h e n u s e t h e
r o u n d c u t t e r th a t is o n e s iz e s m a lle r th a n
t h e o n e y o u u s e d t o c u t t h e w h it e c ir c le s
w it h , t o c u t a c ir c le o u t o f t h e m id d le .
Ph o t o 2 8 ) By le a v in g t h e ic in g in t h e
c u t t e r w h e n c u t t in g t h e m id d le o u t , t h e
ic in g s t a y s in s h a p e . R e m o v e t h e ic in g
fr o m t h e c u t t e r s . Y o u s h o u ld n o w h a v e a
r o u n d r in g o f t h ic k g r e y fo n d a n t . R e p e a t
t h is s o t h a t y o u h a v e t w o .
ST E P 4
Pla c e t h e r in g s o f g r e y fo n d a n t o n b a k in g
p a p e r a n d p a in t w it h e d ib le s ilv e r p a in t .
S e t a s id e t o d r y fo r a fe w m in u t e s .
Ph o t o 3 1 )
ST E P 5
W h ile s ilv e r p a in t is d r y in g , c u t a c ir c le
o f b r o w n fo n d a n t fo r t h e e y e s . C u t a n o t h e r
s m a lle r c ir c le o f b la c k fo r t h e p u p ils . Ph o t o
3 2 ) . U s e t h e b r o w n e d ib le te x ta t o a d d
d e ta il t o th e e y e s a n d u s e t h e b la c k t o
o u t lin e t h e b r o w n c ir c le . Ph o t o 3 3 ) . F in a lly
a d d a t in y w h it e c ir c le a s a g lin t in e a c h
e y e ) a n d a t t a c h t h e w h o le t h in g t o t h e
w h it e p a r t o f t h e e y e . Ph o t o 3 4 ) .
ST E P 6
Br u s h o n a lit t le g r e y p e t a l d u s t a lo n g t h e
e d g e s o f t h e e y e lid s .
27
33
31
28
34
32
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S T E P
Sticktheringsofsilverfondant(goggles)
ontopoftheeyeballs.N ow attacheach
piecetothecakew ithsugarglue.
Ifyoufindtheyarentstayinginplace
youcanuseroyalicingtostickthem on.
(Photo35)
S T E P 8
M easurearoundthem inionsheadand
m akeastripofblackfondantthesam e
lengthtogoaroundasthegogglestrap.
Stickthisinplacew ithsugarglue.
S T E P 9
Rolltw otinysausagesofgreyfondant
andattachthesetothesideofthe
gogglesw heretheym eetthestrap.
(Photo36)
35
37
36
3938
40
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S T E P 1
Rollatinysausageofyellow fondantandstick
inplaceforthem outh.
S T E P 1 1
Paintsom efloristw irew ithblackliquid
colour.Benditslightlyandpushintothetop
oftheheadtom akethehair.(Photo37)
F IN I S H I N G O F F
M akeateddybearforthem iniontohold
(Photos38and39)
M akeabirthdaycaketoaddtothe
birthdaypartythem e(Photos40,41,42,
43and44).
Cake by Cake-oh
www.cake-oh.com.au
ProjectSupplies available from
Complete Cake Decorating Supplies
63 Boothby Street,
Panorama.SA
Ph (08) 8299 0333
www.completecake.com.au
43
41
44
42
Tips Addhairanddress
minionindifferentclothe
orturntheminionintoa
characterforaspecificevent.
3D M inionC ake Part 2
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S T E P
W hip butteruntillightand fluffy and sm ooth
on high setting ofyourm ixer.(Photo 1)
S T E P
W hen this consistency is achieved,very
gradually spoon in sifted icing sugarand
fully com bine each tim e before adding next
am ount ofsugar.
S T E P 3
C ontinue to add icing sugaruntilfully
com bined.
S T E P 4
Add the m ilk one tablespoon attim e and
m ix on m edium speed untilicing is sm ooth
and soft.
S T E P 5
Add vanilla bean paste and m ix on
m edium speed to com bine.
S T E P 6
D ivide the m ixture betw een fourseparate
bow ls you w illhave -1 cup of
buttercream ineach.U seatoothpickto
addgelcolourtoeachbow landstirtofully
com binetom akefourseparatebow lsof
colouredicing.Setaside.(Photos2and3)
s e
Thisrainbow buttercream cakeisquickandeasytom ake.M akeabatchof
buttercream icing,colouritinyourfavouritecoloursandblendthem onthecake!
INGR E IE NTS
1 2
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ST E P 7
Levelthe tops of each of the cakes,then
cuteach in half.Place one of the cakes on
serving board or plate and remove the top
layer.(Photo 4)
ST E P 8
Cover the top of the cake with a generous
amountof uncoloured buttercream.
Place the top layer backon top of the cake.
(Photo 5)
ST E P9
Continue doing this untilallcake is
used,making sure you fi nish off with
the top layer being the bottom of one
of the cakes i.e.uncutside is facing
upwards.
5
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S T E P 1
C overthew holecakew ithalayerofplain
buttercream andsm oothoff.(Photo6)
S T E P 1 1
Placeinthefridgefortenm inutes.This
w illhelpw iththenextcoat.Thisiscalled
thecrum bcoatasitsealsinallthe
crum bssothattheydontshow onthe
finalcoat.
S T E P 1 2
Rem ovethecakefrom thefridgeandusea
spoontoplacerandom blobsofcoloured
icingaroundtheedgesofthecakeas
show n.(Photo7)
M akesureyoureserveapproxim atelytw o
tablespoonsofeachicingforthetopping.
S T E P 1 3
O nceeachcolouricingisonthecake,
useacakesm oothertogentlysm oothall
thecolourstogether.Thisw illgiveyouarainbow typeofeffect.(Photo8)
S T E P 1 4
Placeanyrem ainingicinginapipingbag
w ithstartip(Photo9)andpipesm all
am ountsaroundthetopofyourcakeas
show n.(Photo10)
S T E P 1 5
Sprinkle100sand1000sinthecentreof
thecake.
W endy M arshall
nanawen64@ gmail.com
6
8
7
9
10
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HEAPS OF TIPS, TECHNIQUES AND IDEAS
SSN
2200-3053
9
772200
305001
02
28BEAUTIFUL
KNITS
BABY & BEYOND
Dresses,Jumpers,Scarvesand Hats
HEAPSOFBABY PATTERNS
PATTERNS FORBEGINNERS
AND BEYOND
A$9.95 InclGSTNZ$11.25InclGST
US$12.95/Can$12.95
Issue8
STEP-BY-STEPINSTRUCTIONS
PLUS
Patternsto make
31
Inspiring Knittingideas for you to makeHats scarves tops jumpers and more
PLUS
PR
P
APPR
V
DPP2
0
0
8
FULL OF TIPS AND TECHNIQUES
Great Ideasfo tw o fa ly
Easy
instructions
U 5 AU 9 5 n
SSN
22005587
9
772200
558001
01
WARM
KNITSFOR
AUTUMN
for thewhole family
step-by-stepstep-by-step
HEAPS OF TIPS, TECHNIQUES AND IDEAS
TRAAS
F
URITE
NT
INSPIRINGPATTERNS
E Y OHATS, JUMPERS
SCARVES A D
MAKE YOUR OWNHATS, JUMPERS
SCARVES AND BEANIESA$9 95 n l GST
NZ $115n lG T
US$125Can$1295
Vol 8 No 1 AUTUMN
SSN2200-5617
9 772200561001
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PP
255003/06873
REATIVEutumn ideas
CREATIVEAutumn ideas
KNITTINGIDEAS FOR ALL
THE FAMILY
KNITTINGIDEAS FOR ALL
THE FAMILY
Prnt Post Approved 244 105 00053
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STYLES ANDIDEAS
FOR ALL DRAWING
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STYLES ANDIDEAS
FOR ALL DRAWING
MEDIUMS
FULLOF HINTS, TIPSAND TECHNIQUES
T H E M A G A Z I N E F O R A L L A R T I S T S
ISSUE 146
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Edible Art Paint
Edible Art Decorative Paints by Sweet Sticks are a revolutionary
paint made here in Austral ia.With a unique blend of 100%
edible ingredients, they can paint, dry and be rub free on almost
anything.The edible paint can be used on fondant, buttercream
cakes, royal icing, sugar cookies, marshmallows, gold leaf, deco
magic, chocolate, candy melts, ganache and more! Sweet Sticks
recommends using a qual ity sable brush or sponge. Best of a ll
the paint is ready to
use from the bottle and
once applied, it dries ina flash and the pigments
are sealed within the
surface. Edible Art Paint
can be purchased in
select single colours or
in a pack of eight pastel
or primary colours.
FromRRP$8.80
Sweet Sticks
www.edibleartpaint.com/
FMM Art Deco Lower Case Letters
This lower case letters set is great for cutting
out art deco styled letters out of fondant,
gumpaste and more.The set includes two
tappits with alphabet a-z.RRP$13.95
Cake Decorating Solutions
www.cakedecoratingsolutions.com.au/
S ping Guide
Wilton Decorating Brush Set
This five piece brush set includes soft
synthetic bristles which are food safe for
all decorating applications. The liner brush
is ideal to paint thin lines and fine detailsor for brush embroider y. The round brush
is perfect for painting broad thin to thick
lines and details. Shade and blend colours
with the small flat brush, or use it for
brush embroidery. The angled flat brush
lets you shade and paint curved strokes,
petals and larger details with ease. Paint
and blend larger areas and make broad,
bold strokes with the wide flat brush.
These brushes make it easy to learn to
paint cookies, cakes, cupcakes and morewith designs that vary from impressionistic
to detailed. RRP$21.95
Baking Pleasures
www.bakingpleasures.com.au/
Dipping Tool Set
Working with chocolate? Get a professional,
flawless look using these Stainless Dipping
Tools. Each has a
long handle and
will let you deftly
dip your candies
without making a
mess. Use themto hold fruit,
sweets or nuts
securely while
dipping them into
melted chocolate
or other coatings.
RRP$17.60
Complete Cake Decorating Supplies
www.completecake.com.au/
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Fabulous FlowerTips set of
These are premium quality flower tips in 8 /10 stainless steel.
These set of 8 tips design beautiful buttercream flower
arrangements on your cakes or cupcakes.The tips are easy to
use, so you can effortlessly create flowers for your nex t baking
creation. RRP$46.95
Complete Cake Decorating Supplies
www.completecake.com.au/
Piping Bag H older
and Stand
The L oyal Piping
Bag H older and
Stand supports bagsfor easy filling. It is
completely stable and
will not fall over.The
stand is used to hold
the bag in between
piping to keep your
workbench clean and
the bags intact.
RRP$17.05
Baby Mini Cook ie Cutter Set
Decorate cookies using the tex ture mats for a simple way
to get an elegant, professional-looking design or enhance
and embellish the tex tured cookie with flowers or icing.
The mini babyset includes two
cutters bib and
onesie) and three
different tex ture
mats, each with
two designs.
A bonus cookie
recipe is also
included.
RRP$27.95
Cake Decorating Central
www.cakedecoratingcentral.com.au/
Prem ium G um paste Flap Board
This is a must-have accessory for any baking
enthusiast! This firm gumpaste board with two clear
sheets stores your gumpaste creations, keeping
them fresh until you are ready to use them.
RRP$16.95
Cakes round T own
www.cakesaroundtown.com.au
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STEP
Grease the ex teriors of both halves of the
moulds.
STEP 2
R oll out white pastillage to approx imately
5 mm thick , large enough to cover one
shell. L ay the sheet over the mould and
gently press to fit. C ut around the edge
with the pizza wheel. Set aside to dr y.
STEP 3
R oll out a piece of sugar paste large
enough to cover the cake board. Paint glue
over the board and press the paste on
firmly. Emboss with a pebble mat or mark
with tiny knife flicks to roughen the surface.
L eave to dry. Paint in muted greens.
STEP 4
Tack the second half of the mould to a
spare board with small dots of royal icing
or use double sided tape dots, around
the rim. This will make it easier to move
about.)
STEP 5
R oll out white flower paste so that it is
quite thin and cut long sweeping wavy
curves from top to bottom. R epeat this
in between to create long curved leaves.
Photo 1) R emove and save the V shaped
scraps for re-use. K eep under cover until
required.This will be painted green later
on.
Alternatively you can make your paste
green.
STEP 6
Press a row of leaves along the bottom
edge of the mould using the greased
surface to hold them in place and star ting
at the rounded end so the leaves are
growing away from there. Photo 1) They
will cling if a little pressure is used.Work
i s n
This is a fragile, delicate looking egg which is not as breakable as you
might think.....at least around the sides, where it can be held.
IN R DI N T S
1
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right along one side, gluing where they
touch and m ak ing them look as natural
as possible. R epeat along the other side.
When the leav es reach the end, curve and
interleaf them to look as though they hav e
grown that way. Photo 2 )
ST E P7
R eturn to the front and repeat with m ore
leav es, gluing them to the fi rst row, BU T
N O T TO TH E MO U LD. Photo 3 ) Mak ethem grow gracefully and balance the
shape. Dont attem pt to m ak e them m atch.
ST E P8
The idea for this nex t stage is to close in
the top a little, but leav e a fram e so that
the inside of the pond is v isible. Curve the
leav es and tip som e of the points outwards
as though they are alive.When y ou are
happy with the result, check carefully
around the sides in case there are any gaps
or weak spots. If there are, add another
leaf or two. There is no right or wrong
am ount. Set aside for a couple of day s to
harden com pletely.
ST E P 9
U sing different shades of green dusts andalcohol, paint the leav es, not forgetting the
edges, plus deep into the joins. I k eep wine
bottle caps for paint pots for this job as I
prefer not to m ake too m uch colour up at
a tim e. Any rem aining can be stored for the
nex t tim e and rev italised with a drop of
alcohol. Leav e this to dry thoroughly.
2 3
i s P o n d
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STEP 1
Gently release the leaves from the mould
by pushing upwards at the edge. Set it
upside down into the inside of the mouldto suppor t them and paint the insides
of everything. M aking the colour a little
darker will create an illusion of depth.
Set aside to complete the drying process.
Photo 4 )
STEP 1 1
M ake one or two little fish. I used a button
as a mould but a tiny oval with one end
pinched out as a tail will work just as well.
Photo 5 ) Paint them yellow or red to looklike carp.
STEP 1 2
If you had used green paste for the leaves
then you are one stage ahead at this
point. If not, colour a small piece of flower
paste and roll out thinly tapered lengths
to create plants. F old these in half two
or three at a time, pinch together at the
fold and press to widen at the base. This
will help to stand the plants up. N ow paintglue on the reverse side of the fish and
tuck them into the fronds. Allow to harden.
Photo 6 )
STEP 1 3
N ow to paint the inside of the pond. Dilute
green dust with plenty of alcohol and swirl
this around the inside of the base eggshell.
Add a little light brown to the brush and
paint the lower part. While this is still
damp, sprinkle the sides with edible glitterand the bottom with a little caster sugar.
This will pick up the brown colour and
look like sand. Turn the shell over and paint
the outside with pale green, then add dark
green brush strokes from the base towards
the rim to look like pondweed. Dry upside
down. Photo 7 )
4 5
6 7
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F i sh P ond
S T E P 1
Makeathick mixof green paste andCMC
glueanduse this as cementto gluethe
twoplants into place inside thepond.
Allow to set.Face thetwo fish towards the
leafy end of the pond as this is where they
will be viewed from.(Photo 8)
S T E P 15
Use the remainder of thecementto glue
thebottom half of theeggto theprepared
cake board.
S T E P 16
Roll out alongsnakeof green paste and
glueit to the rim of thepond.Paint this
with CMC glueandgently set thetopleafy
section into place.W ithout applyingtoo
much pressure,make sure that it is firmly
seated into place on the ringof soft paste.
This eggisnt meant to be opened,so
needs to be secure.
S T E P 17
Roll out another thin sheet of flower
paste and cut some more leaves.Glue
these at r andom,overlappingaround the
rim,to hide the rope of paste.Remember
to keep them alittle loose at the tip.
(Photo 9)
Check carefully all around that the gap is
covered.Dry completely,and paint the
remainingleaves.
N ancy Sayers
E ch aos@ skymesh .com.au
8 9
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:D e c ora tio n s
c a n be
a d e wa y a h e
a d o ftim e
n d store d b e
tw e e n
a k in g p a p e r
u n tilre a d yf
o r
u se inc o o ld
ry c o nd itio n s
.
ST E P 3
UsetheSilhoClearScrapertoremove
excessSilhoMix.Extramixcanbesaved
inanairtightcontainerandstoredinthe
fridge.(Photos3and4)
ST E P 4
Allowtoairdryforupto8hours
airconditioninghelpstheprocess,humidity
slowsitdown(Photo5).Oryoucanplace
ina70degreeovenfor12minutesand
allowtocoolafterremoving.Measureand
markwithatoothpickwhereyouwould
likeplaceyourdecorationsonyourcake
layers.
ST E P 5
Carefullyremovethedecorationsfromthe
mat,takingcareinthesmalldetailareas
(Photos6and7).
ST E P 6
Lightlysteamtheareawhereyouwillbe
attachingthedecorations.(Photo8)
7
8
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STEP
C arefully attach your completed
decorations. Y ou will be given a small
window of oppor tunity to adjust the
situation, but then it will set in place Photo
9 ). Try and not move it around too much
to avoid black marks on your cake and
dont oversteam or wet the area.
STEP 8
Stack your cakes according to your story
Photo 10) and sit back and admire the
gorgeous detail of your work.
Allproductscanbepurchasedonline
fromCakesAroundTown
www.cakesaroundtown.com.au
9 1
Silh o ue tte
St or y C ake
C r e a t iv e SugarCraft 53
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STEP 1
Bake cake and allow to cool completely.
STEP 2
Tr im the crust off the cake and then fill
with a layer of filling of your choice . C over
the whole cake with a layer of ganache or
buttercream, creating as smooth a base as
possible. L eave to set overnight or several
hours. Photo 1)
STEP
Use a pastry brush to apply a small amount
of water over the whole cake to help the
fondant to stick.
R oll out some white fondant and then
place on cake. Begin by smoothing on
with your hands and a cake smoother.
C ut away ex cess from around the base
of the cake.
STEP 4
C ontinue to use the cake smoother to
smooth the icing and create as smooth a
finish as possible.
STEP 5
R oll out small amounts of the fondant
in your choice of colours. Use the small
round cutters to cut out polka dots and
stick to the cake with a small amount of
sugar glue. Photo 2 )
TO M A K E TH E B O W
STEP 1
R oll out the pink fondant that has hardener
added or use Gumpaste that has been
coloured pink. Use the pizza wheel and
a metal ruler to cut two rectangles, each
measuring 2 0x 8 cm. These are for the loops
of the bow. Photo 3 )
N e uic asy or now?
Gi a t ou av eed.
INGREDIENTS
2
o e
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STEP 2
Take one end of the rectangle and carefully
pleat the icing to resemble where the
material in the bow is gathered. Photo 4 )
F old the strips in half to create loops. The
bow loops will be standing up so it is usefulto shape them while they are in the standing
position in order to get it to look right.
STEP
Y ou now need to make the middle of the
bow. The size will depend on the amount
of gathering you have done on the bow
and what you need to cover. C ut a
rectangle and gather this also. Place the
loops of the bow so that the gathered
5
3
6
4
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STEP 1
F old your wafer paper in half and then in
half again. Photos 1 and 2 )
STEP 2
M ark out the wafer paper into three
sections that are 5 .5 cm , 7 cm and 8 .5 cm.
C ut in a straight line. Unfold the paper
and cut along the creases on each three
sections. Photo 3 )
STEP
Y ou will now have four squares of the
same size. L eave each size together in
three separate piles Photo 4 ) and cut out
a circle from each. Photo 5 )
Ed er
r
Wafer paper is an edible alternative for making light and delicate flowers
that are perfect for the top of cakes and cupcakes.
INGR I NTS
3
1
4
2
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S T E P
M ake a small cut from the outer edge into
the middle point. Photo 6 )
S T E P 5
Paint a little water on one side of the half
and fold the wet side under to create a
shallow cone. Photos 7 and 8 ) R epeat
with each size.
S T E P 6
Paint a small amount of water in the
middle of the biggest petal. If you add too
much water the paper will star t to dissolve.
Place the medium petal on top. N ow add
some water to the medium petal and press
on the smallest petal. Y ou will now have
three layers of petals inside each other.
Photo 9 )
7
5
8
6
EdibleWaferPaper
l o w er s
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STEP
R oll three small, brown balls of fondant
and paint them gold with the edible
lustre dust . Photo 10)
STEP 8
Paint a small amount of water in themiddle and stick the balls in place.
STEP 9
Dry your paint brush and apply some gold
to the outside of each petal. Photo 11)
CustomCakeToppers,KogarahNSW.
Facebook:https://www.facebook.com/
customcaketoppersandsupplies/
Web:www.customcaketoppersandsupplies.com.au
Mobile:0416813550
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MAKING THE CAKE
If you have a stand mixer you can make the
whole 2kg worth of mix at one go. If not,
make one kilogram at a time and split the
ingredients.
STEP 1
Use an orange zester to remove the zest
from two oranges. Place the zest, cake
mix and eggs in a bowl. Mix until wellcombined.
STEP 2
You now need to add the liquid which for
plain cake is water. For this version of the
cake, orange juice is used with the water.
Squeeze the juice of the two oranges into
a measuring jug. Now add water to make
the total liquid amount up to 800ml. You
will now have a watered down orange juice
mixture. Add this to the cake batter and
mix until well combined.
STEP 3
Place the oil and white choc melts in a
microwave safe jug or bowl and microwave
for thirty seconds.Take out and stir and
then repeat until the chocolate has fully
melted.You should now have a white mix
of oil and chocolate.
STEP 4
Add the chocolate and oil mix to the cake
batter and mix until combined.
Divide the mixture between two eight inch
round, lined cake tins. For this project you
need the cakes to be the full depth of the tin
so it is best to line the tins with baking paper
that is higher than the top edge of each tin
and fill the tins fairly high.This cake mix rises
well so the baking paper will prevent anyspills in the oven of overflowing cake.
STEP 5
Place in the oven and cook for approximately
one and a half hours at 155-160 degrees.
The baking time will vary depending on your
oven. It does take a long time to cook and is
best cooked at a fairly low temp for a long time.
Note: If the cake star ts to look cooked
and/or has a dark crust forming on top,
you can cover loosely with alfoil.
STEP 6
When a skewer inserted into the cakes
comes out clean, the cake is cooked. Allow
to cool slightly and then remove from cake
tin to cool completely. It is best to remove
the cakes from the tins to cool so that they
dont continue to cook and the outer crust
doesnt go too dark.
r ange and er r y
Naked Cake
Do you prefer to bake from scratch or are you happy to give a pre-mix a go?
The Bakels cake mixes come in a range of different flavours and can easily be
adapted to create different flavours. This cake used the Bakels Crme Cake
Muffin Mix but if you have your own butter cake or orange cake recipe you
would prefer to use, it also works well for this cake.
INGREDIENTS
/4
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TO MAKE THE SY R U P
Before juicing the oranges, use the zester
to remove the rind so that it can be used
in the buttercream filling.
STEP 1
Squeeze the juice from the oranges and
strain into a small saucepan. The oranges
used in this project produced of a cupof juice so of a cup of caster sugar was
used with it.
Adjust the amount of sugar you have
to match the amount of juice you have.
Photo 1)
STEP 2
Place the saucepan over medium-high heat
and bring to the boil, stirring with a whisk.
STEP 3
Turn the heat down and leave to simmer
until the mixture reduces and thickens
slightly. Stir the mixture occasionally to
remove any sticky or sugary edges on the
pan.
STEP 4
R emove from the heat and place in a jugto allow to cool completely. As it cools, it
will thicken up more.
TO MAKE THE U TTER CR EAM
F IL L ING
STEP 1
Place the butter in bowl and beat until
lighter in colour and creamy looking.
Photo 2)
1 2
O r ange and B er r y
NakedCake
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STEP 4
Spread a small amount of buttercream
onto the cake plate, stand or board you
are presenting your cake on. This will help
the cake to hold in place . Photo 9 )
Place the bottom of one of the cakes on
the buttercream on the plate .
STEP 5
Drizzle some of the orange syrup over
the surface of the cake . It doesnt matter
if some of it dr ips over the edges as this
adds to the decadent and rustic look of the
cake as a whole. You can spread the syrup
over the surface of the cake if you wish.
Photo 10)
STEP 6
Spread some buttercream over the top of
the orange syrup and place the top piece
of cake on top. Photo 11)
STEP
R epeat this process until all four pieces are
stacked. Photo 12)
11
12
9 10
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CHO CO ATE S ICE
STEP 1
Combine butter, sugar, coconut, egg, sifted
flours and cocoa in a bowl.
STEP 2
Press mixture into 19 x29 cm slice pan.
Bake in moderate oven for 20 minutes.
STEP 3
Spread the hot slice evenly with icing.Sprinkle with extra coconut.
TO MAKETHE ICING
Sift icing sugar and cocoa into a bowl.
Stir in butter and enough milk to make a
spreadable consistency.
R ASP ER R Y CO CO NU T S ICE
STEP 1
Beat butter, sugar and egg in small bowl
with an electric mixer.
STEP 2
Stir in sifted flours. Press mixture into
19 x 29 cm slice tin. Bake in moderate
oven for ten minutes.
STEP 3
Spread hot base with jam and then topping
and bake in moderate oven for 0 minutes
or until brown.
TO MAKETHETO PPING
Combine all ingredients and mix well.
ntheKitchen
i gh T ea
The slices are quick and easy to make and are our family favourites.
These make a brilliant H igh Tea or for any celebration. By Tiarhn Dunn
CHOCOLATESLICE
INGREDIENTS
/3
ICING
INGREDIENTS
COCONUTSLICE
INGREDIENTS
/3
/3
1 2
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Cre t iv e Sug a rC ra ft 69
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SHO R TB R EAD
NANNAS F AV O U R ITE R ECIPE )
This is my favourite recipe handed down
to me from my Nanna.This is the most
requested by my family.
STEP 1
In an electric mixer combine butter, vanilla
and icing sugar.
STEP 2
Combine until a creamy texture. Add the
flours and keep mixing until mixed well.
STEP 3
When mixture sticks to the side of the
bowl, transfer to a piping bag and pipe into
the mini muffin pan. Top with cherries or
slivered almonds.
STEP 4
Cook in a moderate oven for 15 to 20
minutes slower the better. nce cooledsprinkle with icing sugar.
COCONUT
INGREDIENTS
/3
INGREDIENTS
Kidsin the Kitchen
H i ghTea
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THE CAKE
STEP 1
Place walnuts, spice and cacao powder into
bowl of a food processor Photos 1 and
2) and pulse until mixture resembles fine
crumbs.
STEP 2
Add pit ted fresh dates to walnut
crumbs and ju ice of orange and pu lse
unt il mix comes together. Photos 3
and 4 )
STEP 3
L ine a 7 cm spring form pan with baking
paper and press mix firmly in pan.
Photos 5 and 6) Place in fridge for at
least 4 hours.
Ra Gi
ocol t e a eIt is always good to have a few recipes up your sleeve that you can create
without having to turn on the oven. This recipe shows you how you can combine
a few ingredients to create a delicious no-cook cake that is sure to delight.
INGR E IE NTS
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3
1
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1.W O OD EN C A K E B OA R DS &
C A R D B O A R D S
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
presenting small cakes on.
2 .D O U B L E SI DE D T A P E
When putt ing ribbon around the bottom
of a cake, use this between the two ends
to hold it in place . Do not use it directly
onto the cake. It is also useful for attaching
ribbon around the edge of the cake board
for decoration.
3. LA R G E RO L LI N G P IN
For rolling out large amounts of fondant
icing when covering cakes.
4 .R OYA L IC IN G D RY M IX
Instant royal icing mix is quick and easy to
prepare by simply adding water until the
desired consistency is achieved. It is used
for piping details as it sets hard and is also
used to stick things together. It can also be
used to cover a cake and for adding details
5.IC IN G SU G A R SH A K ER
these shakers and sprinkle some onto
work bench to avoid fondant icing from
sticking to the work surface.
6.SU G A R G LU E
This edible glue is used to stick decorations
onto a cake covered in fondant and also
from fondant. Apply a small amount with a
paint brush for best results.
7.DE CO RAT O RS AL CO H O L
This is used to mix with petal dusts to create
a quick drying paint and can also used to
that may be on the surface of the cake.
8 .C OC K T A I L ST IC K S
Use cocktail sticks for adding colour to
icing. Dip one end into the colour and wipe
it onto fondant icing.
9.C A K E SM O OT H ER S
Cake smoothers help to create a smooth
with fondant icing. Using two will help
create sharp, neat edges and will avoid any
Spatulasare
alsouseful
for pickingu
psmall
piecesofsug
ar icing
without disto
rtingthe
shapeofthe
item.