Creative Sugar Craft 5x1

7/25/2019 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

Sug a rCra ft


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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

C re a t iv e SugarCraft 7


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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)

7

9

11

8

10

12

Creative SugarCraft 11


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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)

13

15

17

14

16

18

12 Creative SugarCraft


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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)

19

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

23

24

B i r dhouse C ak e

22

4 Creative u g a r ra ft


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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.

25

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

Ombre

PetalC ake

2 Crea t ive SugarCraft


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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

7

Creative Sug a rCra ft


22/84


23/84

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Crea t ive SugarCraft 23


24/84

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

4

2



25/84



26/84

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

2 Creative u g a r ra ft


27/84

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

Creative Sug a rCra ft 7


28/84

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



29/84



30/84

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


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

30Creative SugarCraft


31/84

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.

C re a tiv e SugarCraft31


32/84

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

Q U IPM NT

Creative SugarCraft


33/84


34/84

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

34 C reative u g a r ra ft


35/84

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

Creative SugarCraft 3 5


36/84

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

36 C reative Sug a rCra ft


37/84

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

Creative u g a r ra ft 37


38/84

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

3



39/84

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

C re a t iv e SugarCraft 39


40/84

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

4 0 Creative u g a r ra ft


41/84

HEAPS OF TIPS, TECHNIQUES AND IDEAS

SSN

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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


Great Ideasfo tw o fa ly

Easy

instructions

U 5 AU 9 5 n

SSN

22005587

9

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01

WARM

KNITSFOR

AUTUMN

for thewhole family

step-by-stepstep-by-step

HEAPS OF TIPS, TECHNIQUES AND IDEAS

TRAAS

F

URITE

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INSPIRINGPATTERNS

E Y OHATS, JUMPERS

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MAKE YOUR OWNHATS, JUMPERS

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Vol 8 No 1 AUTUMN

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REATIVEutumn ideas

CREATIVEAutumn ideas

KNITTINGIDEAS FOR ALL

THE FAMILY

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STYLES ANDIDEAS

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Cupcake CorneChocolate,candy melts,

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Colourful sheepcupcakes

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HOW TO ACHIEVE

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03

lectableslectables

FULL OF TIPS , TE CHNI QUES AND IDEA S

Practise Makes theCrafty Fortunate

Bobbi Oliver

Practise Makes theCrafty Fortunate

Bobbi Oliver



42/84

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


www.completecake.com.au/


43/84

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


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


44/84

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

44 CreativeSugarCraft


45/84

Crea ti e Sug a rC ra ft


46/84

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

46Creative u g a r ra ft


47/84

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



48/84

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

48CreativeSugarCraft


49/84

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Amazingcake ideas

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re a tiv e Sug a rC ra ft


52/84

: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


53/84

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


54/84

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

5 Crea t ive SugarCraft


55/84

re a tiv e Sug a rC ra ft


56/84

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



57/84


58/84

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



59/84


60/84

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

60 Creativeu g a r ra ft


61/84

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.


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



63/84

Cre t iv e Sug a rC ra ft 63


64/84

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

64Creativeu g a r ra ft


65/84


66/84

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



67/84


68/84

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



69/84

Cre t iv e Sug a rC ra ft 69


70/84

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



71/84

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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

INGR E IE NTS

3

1

4

2



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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.

Date post:	28-Feb-2018
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