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What a busy time
we have all had! My bunting is now looking wet and soggy but the
memories I have of the Diamond Jubilee celebrations make it all
worthwhile. I have been contacted by ITV with some exciting news of a
new competition looking for Britain's best recipe which will be
televised (Masterchef meets The Great British Bake Off?), more details
We move on to the
next phase of our summer celebrations now with the Olympics and of
course it is the wedding season....my favourite. Below are some clever
ideas we have thought up here at Cake Craft World and fingers crossed we
get the excuse to make lots of cupcakes with GOLD medals on them.
change every year and I get very excited when the market leading dress
designers launch their new ranges as this is where most of us cake
designers get our inspiration from. However, this summer our inspiration
has come from flowers and jewels and the impact they have on our
collection of cakes below is amazing. If you make wedding cakes, the
biggest problem is remembering to ask all the relevant questions when
taking an order. Worry no more, Cake Craft World have the solution, more
I had the pleasure
of joining Peggy Porschen earlier this month at the launch of her
latest book, Boutique Baking. This is quite simply a stunning book which
is full of the most delicious recipes. I have, so far, had the pleasure
of the Scrumptious Carrot Cake (amazing), the Glorious Victoria Cake
(just as amazing) and the Meringue Kisses, which I coloured red, white
and blue for the Jubilee and they all went (120 of them) in about 5
minutes! I think the beauty of them is that they can be picked up and
eaten 'on the run' which appeals to children. We are now stocking this
book and I urge you to buy it if you are looking for steadfast, no
nonsense, beautifully tasting cake recipes with minimal fuss and maximum
wow. Added to all this, Peggy is a lovely lady who is very modest about
her huge talent and still seems to be able to invent the most
breathtakingly delicate edibles I have ever seen or tasted. A nice
little surprise at the parlour when you visit now is that they have a
licence to sell alcohol! No, it hasn't turned into a bar but you can
indulge in a spot of afternoon tea with a glass of Laurent Perrier Rose.
The pink goes perfectly with the décor and the only problem is that you
won't want to leave...
Thank you for your photos and emails this month, especially to all of you who posted your Jubilee cakes on our Facebook
page. I have included a few of these this month, plus some gorgeous
cakes from the ladies here at Cake Craft World. Send me in a photo of
your latest work to firstname.lastname@example.org and I will try and enter it on to our Hall of Fame.
Until next month, happy baking...
Free Hydrangea Flowers Project Sheet Available for Download Now!
Our Featured Product
This month's featured product is our very own pair of hydrangea cutters,
in association with the free step by step guide on how to make
hydrangea flowers. They come in 2 sizes and by purchasing our lovely
cutters and choosing your own Edible Lustre Dusts, you have everything you need to make some stunning flowers for both cupcakes and larger cakes. The downloadable step by step guide gives you suggestions of colours that match the cupcakes we have shown below.
If you would like to create a hydrangea wedding cake like the one below, mix Squire's Kitchen Florist Paste with different quantities of Grape Violet Paste Colour,
going from a tiny touch to create the palest lilac up to the deepest
lilac shown below. Use a cocktail stick to control the amount of colour.
Brush your flowers when dry with Sugarflair Edible Lustre Dust in Dusky Lilac and finish off by spraying some of them with Edible Pearl Lustre Spray. Don't forget to make a few more to cascade down your cake to give a realistic look to your flowers.
Peace Rose Elegance
Perfectly balanced colouring is achieved in this wedding cake using our NEW Burgundy Peace Rose Sprays.
The sprays are available in both small and medium and consist of 1 rose
and bud with the petal edges embellished with glitter, white filler
flowers and 5 green leaves. The swag is made from a mix of 1/3 white Regalice Sugarpaste, 1/3 white Mexican Modelling Paste
and 1/3 soft beige Mexican Modelling Paste. The subtle texture of the
'material' swag was achieved using one of the ingenious Little Venice
Cake Company Impressions Rolling Pins. They come in 3 designs and the
whole range of products can be found by clicking here.
Simply roll your sugarpaste / modelling paste mix thinly with a normal
rolling pin and then, when you are about to roll your last roll (when
the paste is about 5mm thick) swap over to the Impressions Rolling Pin
and roll evenly and firmly over the paste to create the pattern.
Paint Edible Glue
on the area in which the swag will fall and then speedily gather up the
swag at each end and carefully drape it onto the side of your cake,
ensuring that you use a gentle touch so as not to disturb the embossed
pattern. Once the swag has dried, insert Small Flower Picks
into the icing, positioning them down the side of the cake to create a
cascade of flowers. Then you can insert your Glitter Edge Burgundy Peace
Rose Sprays into the Flower Picks and arrange as you wish.
Incidentally, this cake was covered in Celebration Regalice Sugarpaste which is an ivory colour and while the sugarpaste was still soft, each tier was studded with Pearlised Oyster Sugar Balls.
Just dab a tiny amount of Edible Glue on the spot where you want the
sugar ball to go and stick them on. Finish the cake with a colour
co-ordinated ribbon around your board. We have used the 15mm Satin Burgundy Ribbon.
cake reminds me of sumptuous silk drapes all gathered together with
expensive jewelled brooches, the kind my great-grandmother used to wear.
The drapes were made in the same way as the cake above using White Mexican Modelling Paste and Celebration Regalice Sugarpaste
to achieve an ivory colour. There are 3 separate drapes on this cake
which make it easier to handle. The bow at the top was made from the
same paste mix and was also embossed using the Little Venice Cake
Company Impressions Rolling Pins, of which there are 3 designs. The one
used on this particular cake was the Fanciful Flourish design. When finished, the whole cake was given a coating of Edible Pearl Lustre Spray to achieve the pearlised effect.
The sugar brooches are made using the Karen Davies Brooch Mould.
All of Karen's moulds are absolutely fantastic and even more
importantly, she's a lovely lady too! These moulds are best used with
either Mexican Modelling Paste or Beau Products Flavoured Sugarpaste,
featured in last month's newsletter. Using either of these pastes will
ensure a perfect non-stick result and once dried you can have real fun
decorating and spraying them with Edible Pearl, Silver or Gold Lustre Spray.
If you are unsure of how to use a mould, just take a ball of paste big
enough to fill the mould and press it firmly down over the pattern.
Spread the paste to the edges of the mould and flick the excess off the
edge with your thumb until you get a smooth and even edge around the
whole mould. Turn the mould over and carefully release the paste. I have
adorned my brooches with Silver Dragees and displayed them on cupcakes next to the wedding cake for maximum wow effect.
Pretty Little Gems
Talking of jewels, look at these pretty little gems that we've found!
These Pink Edible Jelly Flowers are soft, translucent and perfect for cupcakes or large cakes
These Clear Edible Jelly Diamonds
are also soft, translucent and perfect for engagement and anniversary
cakes. In fact, they can bring a touch of bling to anything edible!
you are looking for a simple arrangement for the centre of a cake or a
topper for a tiered wedding cake then you won't find anything prettier
than this White Sugar Lily Of The Valley Spray.
It includes 8 stems with open flowers and buds, 8 leaves and 8 larger
flowers at the base. This cake has simple piping detail around the sides
and is crowned with our Small Piped Icing White Roses.
wedding cake wouldn't be complete without ribbon either edging the
board or forming part of the main decoration and here at Cake Craft
World we have a huge selection of ribbons, click here to view.
Beautiful Brides & Glamorous Grooms
As we are talking weddings you may be interested in our new additions to the Bride and Grooms section. They are a real keepsake and make excellent toppers for either large single tier cakes or tall multi-tiered cakes.
Brand New Customer Order Pad
If you have your own cake making business then it helps to look professional with this brand new Customer Order Book.
Each sheet contains all the vital information required when taking your
customer's order and is duplicated with its own carbon copy for your
records. There is a space to add your business card and each pad
contains 50 orders.
We're Off To The Races!
is the month for Ascot races so why not add some tasty cupcakes to your
picnic hamper this year. Just pipe some green buttercream grass with a 233 Grass Tube, decorate with Pale Pink Icing Horses and then pop some little Icing Forget Me Nots on to finish.
The Olympics Are Nearly Here!
that the Jubilee celebrations are over, that means one thing...the
Olympics are just around the corner! As we don't need much of an excuse
to have a party in England, why not throw a tea party for each event
that Team GB are competing in. To help you along the way, we have found
these superb Sport Icon Sugarettes that represent sports including cycling, rowing, running, sailing, swimming and javelin.
This cake was made using the Cobble Stone and Stone Embossing Set on the NEW colour Grey Sugarpaste.
Just cover the cake in sugarpaste and when still soft, carefully lie
the embosser over in level lines to achieve the perfect effect. Decorate
the board as you wish and to finish, mix a tiny amount of Baby Blue Sugarflair Paste Colour to Clear Piping Gel to make the water and then spoon into the middle of the swimming pool. I have used our Girl and Boy Swimmers to decorate this cake but you could always make your own swimmers in the water by modelling just their heads, arms and legs.
If you have boys in your family, these Wrestling models may come in very handy on birthday cakes!
The Closing Ceremony
I absolute adore this Betty Boop Mini Champion Figurine
and she looks to me as though she is performing in either the opening
or closing Olympic ceremony. This cake is cleverly decorated around the
side using our Small Icing Union Jack Sugarettes
cut into squares. They are attached to the cake using Edible Glue and
flag poles have been created by piping a white line with royal
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|Karen Davies Brooch Mould
very popular wedding cake design is a ribbon around the cake fastened
with a brooch. Now your cakes can have edible brooches when you use this
mould. They can also be placed in the centre of sugar bows. Our Magic
Sparkles work beautifully on the brooches so they are still completely
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One Last Thing
new cookery show for ITV called Food Glorious Food is in the pipeline.
It is a very exciting national cookery competition that absolutely
anyone can enter, as long as they have an original dish/recipe that they
cook and love! The winner has the chance to win a very large cash prize
and see their dish on the shelves of Marks and Spencer nationwide. The
recipe can be anything from chutney to a Victoria Sponge or even a
humble Shepherd's pie. Would you and any of your fellow cake
enthusiasts, cookery class attendees, or foodie friends consider
applying with your favourite recipe?! Please note that the competition
is open to absolutely anyone - Mums, Grannies, kids, Dads and even group
entries are possible too! Please visit www.foodgloriousfood.tv to apply online and good luck!
that's it for this month and didn't we squeeze a lot in again? Have fun
baking, making, creating and eating and don't forget to send me your
photos at email@example.com. Talking of eating, this is what is left of my own Peggy Porschen Glorious Victoria cake, yummy!
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