FREE. Issue 16. Cake t MAGAZINE

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1 Issue 16 FREE Cake t MAGAZINE

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3 4 8 6 to 12 cupcakes or 24 mini cupcakes or biscuits 500g of buttercream, coloured with chosen dusts PME dust colours Spring Meadow (PC306) Strawberry Sundae (PC312) Raspberry Delight (PC311) PME Gold nonpareils (SPGD956) or own choice JEM Twist Nozzle (NZ907 set of 2) JEM Petal Nozzle (NZ104) Disposable piping bags large CB010 tube upright just slightly above the surface. of the large piped flower. the surface. Squeeze out a little icing, push slightly forward and then pull the tube towards the cupcake centre to form a petal shape. nonpareils or pearls of own choice. ESV A fun cake. 14 PME Tool Caddy TC606 We have selected two pictures from Volchova s wonderful collection. 6 60g Egg White 60mls Water 150g Sugar PME multi-coloured nonpareils (ESV925) Disposable Piping Bags JEM Twist Nozzle (NZ906 set of 2) PME Cookie Sheet (CSB113, 114 or 115) PME Parchment Paper (PP100) a temperature of 240 F or 116 C. Place the pan into a bowl of cold water to stop the temperature increasing. 150g Crispy Rice Cereal 200g White Marshmallows 50g Butter 10 A great themed cake. Here are some photos of cakes I have iced for my grandchildren. Apart from the board of is all edible and made to their strict specifications. Hello, I m a 53 years old Granny who has recently found the hobby of cake making and decorating. I love it! PME products are outstanding, it's so important to use the correct equipment. Your magazine is informative and inspiring. So thank you. CSB113 CSB114 CSB115 NZ906 set of 2 Place the piping tube into the bag and three quarters fill with meringue. blended. Cook for 2 minutes. 15 Welcome Cake decoration is all about the fun. Yes at times it may be frustrating as we try to master a new skill, technique or idea but the buzz that comes with success can be infectious and the opportunity to share cakes with family and friends is priceless. If you are new to baking or fancy trying something a little different then why not consider using Rice Crispy Treats. A firm favourite of many professionals, as they are simple to make, light weight and great for moulding into shapes, perfect for our hot air balloon cake. Our Homebakes features a pastry chef basic, Italian Meringues. These stylish meringues are a great way to upgrade your desserts and gateaux, they are sure to taste great, the perfect filling for the yummy treats on page 13. Gift Boxes Videos and Information that maybe useful General Information What is the Difference between Sugarpaste, Gum Paste & Modelling Paste - Blog What is CMC - Blog This easy to create celebration cake is ideal for any occasion, just mix and match the colours accordingly. 4 Gift Boxes Facebook Live 25/5/2018 How to make Popits This kind of meringue is much loved by Pastry Chefs and is perfect for piped meringues of all shapes and sizes. You will Need Italian Meringue Rings Homebakes For those quick celebration cakes especially when time is of the essence then the simple gift boxes maybe the answer. The perfect solution for so many special occasions. Place the sugar and water into a pan and bring 1 to the boil. Continue boiling until it reaches Above all have fun and enjoy. 6 Italian Meringue Rings Online video tutorials: How to make Meringue Flower Pops Whilst the sugar is boiling whisk the egg 2 whites to a soft peak. Continue to whisk the egg whites whilst 3 slowly drizzling the hot sugar into the side of the bowl. Continue whisking until the meringue cools Prepare a simple size guide by drawing 4 and forms a firm peak. Colour the meringue 5 circles on a sheet of paper. Place onto the as required. cookie sheet and overlay with parchment paper. Pat Floral Extravaganza You will Need Place the large twist tube into the bag and 1 three quarters fill with buttercream. Hold the Pick your favourite colours to theme cupcakes or biscuits with simple to create, beautiful fantasy flowers and daisies. 8 Floral Extravaganza Knightsbridge PME Ltd Publisher Begin to squeeze out the buttercream until a Stop squeezing and lift the bag away in an 2 floral shape is created. 3 upright position. To create a decorative variation, hold the Use the small twist tube in the same way 4 tube in position and twist the bag a quarter 5 and pipe daisy type flowers onto mini turn as you squeeze out the buttercream. cupcakes and biscuits or directly into the centre Smooth green coloured buttercream across 6 a cupcake to give a flat sealed surface. Place a Jem 104 tube into a bag with 7 buttercream and with the wide end facing outwards, position it at a slight angle just above Begin at the outside edge and continue 8 around in a circle, overlap each layer until the cupcake centre is reached. Finish with a Up, Up and Away A great stacked cake with a difference be sure to look out for the Crispy Treat Balloon a wonderful alternative to a traditional cake. 10 Up, Up and Away Facebook Live 21/6/2018 Geometric Multicutter Rice Crispy Treats You will Need Melt the butter in a large saucepan. Add the 1marshmallows and stir until melted and well Add the crispy rice cereal and stir until 2 thoroughly coated with the liquid. 13 Anytime Fun Treats Online video tutorials: How to use the Candy Melter 14 You and your cakes 15 Competition Fun Anytime Fun Treats Fill and decorate these cones with alternative yummy treats, not just ice-cream! You and your cakes This issue s Thank You gift for all featured readers pictures is... Melinda Jackson CakeIt team Pat Trunkfield Paula Macleod Janet Smith Pauline Moody Peter Harper Olivia Sualdea Carmen Alaimo Jacqueline South - Jax Design & Illustration Fuller Davies - Printer CB004 CB007 You will Need Waffle ice-cream cones 1 box Meringues (see page 6) Rice Crispy Treat (see previous page) PME Candy Buttons Milk Chocolate (CB004) or assortment PME multi-coloured nonpareils (ESV925) 3 1 Pour a little melted candy into the base of each ice-cream cone and place the nonpareils into a bowl. Before the candy sets dip the cones into the Fill the ice-cream cones with a combination bowl of nonpareils. of rice crispy treats, meringue, candy and nonpareils until full. 4 2 Dip the base and top edge of each cone into the melted candy and tap away excess drips. 5 Drizzle a little candy over the top of each filled ice-cream cone. Olaide Salami Volchova Love - Russia Amanda Baker Nigel Bird 3

4 Gift Boxes This easy to create celebration cake is ideal for any occasion, just mix and match the colours accordingly. 4

5 You will Need 2 x 3 deep (76mm) round 8 (203mm) 10 (254mm) round cake card 1.5kg White Sugarpaste 200g Gum Paste assorted colours JEM Popit Gift Box (1102EP027) JEM Popit Pad (109SE055) JEM Plastic Wires (1103PW) JEM Strip Cutter No 3 (106M008) Dowel Rod 1102EP027 Preparation Join both cakes together and cover with white sugarpaste. Popit Gift Boxes - Place the cutter into the 1 Popit Pad making sure that the plastic sheet is in position between the pad and the cutter. Using coloured gum paste roll out a thick 2 piece of paste and place over the cutter. Place the rolling pin across the centre of 3 the paste and roll once in each direction. Release the moulded shape using a scriber 4 modelling tool. 5For the top decoration thread some of the Gift Boxes onto the plastic wires and allow to dry. Use Brush n Fine Pens to enhance the embossed detail. 6For the coloured streamers place the strip cutter into the Popit Pad and place thinly rolled out Gum Paste over the top. Cut out the strips by taking the rolling pin firmly across the paste. Wrap the strips around the doweling rod to 7 create the streamers and attach to the top edge of the cake using gum glue. Complete the cake by trimming the base 8 with assorted sized and coloured gift boxes. To create the gift box explosion insert the plastic wires into the cake and trim with additional streamers. 5

6 This kind of meringue is much loved by Pastry Chefs and is perfect for piped meringues of all shapes and sizes. Italian Meringue Rings Homebakes You will Need 60g Egg White 60mls Water 150g Sugar PME multi-coloured nonpareils (ESV925) Disposable Piping Bags JEM Twist Nozzle (NZ906 set of 2) PME Cookie Sheet (CSB113, 114 or 115) PME Parchment Paper (PP100) Place the sugar and water into a pan and bring 1 to the boil. Continue boiling until it reaches a temperature of 240 F or 116 C. Place the pan into a bowl of cold water to stop the temperature increasing. NZ906 set of 2 Whilst the sugar is boiling whisk the egg 2 whites to a soft peak. CSB113 CSB114 CSB115 Continue to whisk the egg whites whilst 3 slowly drizzling the hot sugar into the side of the bowl. 6 Continue whisking until the meringue cools 4 and forms a firm peak. Colour the meringue as required. Prepare a simple size guide by drawing 5 circles on a sheet of paper. Place onto the cookie sheet and overlay with parchment paper. Place the piping tube into the bag and three quarters fill with meringue.

7 To pipe the meringue rings hold the piping 6 tube upright just above the paper and squeeze until the meringue fits the size guide. Stop squeezing and release lifting the bag straight up. Add nonpareils or sprinkles and bake in the 7 oven at the lowest temperature until crisp and dry. 8 Decorate the meringues with drizzled chocolate, fresh fruit or simply use as a natural accompaniment to ice cream and desserts. 7

8 Floral Extravaganza You will Need 6 to 12 cupcakes or 24 mini cupcakes or biscuits 500g of buttercream, coloured with chosen dusts PME dust colours Spring Meadow (PC306) Strawberry Sundae (PC312) Raspberry Delight (PC311) PME Gold nonpareils (SPGD956) or own choice JEM Twist Nozzle (NZ907 set of 2) JEM Petal Nozzle (NZ104) Disposable piping bags large 1 Place the large twist tube into the bag and three quarters fill with buttercream. Hold the tube upright just slightly above the surface. Pick your favourite colours to theme cupcakes or biscuits with simple to create, beautiful fantasy flowers and daisies. Begin to squeeze out the buttercream until a 2 floral shape is created. Stop squeezing and lift the bag away in an 3 upright position. To create a decorative variation, hold the 4 tube in position and twist the bag a quarter turn as you squeeze out the buttercream. Use the small twist tube in the same way 5 and pipe daisy type flowers onto mini cupcakes and biscuits or directly into the centre of the large piped flower. Place a Jem 104 tube into a bag with 7 buttercream and with the wide end facing outwards, position it at a slight angle just above Begin at the outside edge and continue the surface. Squeeze out a little icing, push 8 around in a circle, overlap each layer until Smooth green coloured buttercream across slightly forward and then pull the tube towards the cupcake centre is reached. Finish with a 6 a cupcake to give a flat sealed surface. the cupcake centre to form a petal shape. nonpareils or pearls of own choice. 8

9 22T and 23T NZ104 9

10 Up, Up and Away A great stacked cake with a difference be sure to look out for the Crispy Treat Balloon a wonderful alternative to a traditional cake. 10 Rice Crispy Treats You will Need 150g Crispy Rice Cereal 200g White Marshmallows 50g Butter 1Melt the butter in a large saucepan. Add the marshmallows and stir until melted and well blended. Cook for 2 minutes. Add the crispy rice cereal and stir until 2 thoroughly coated with the liquid.

11 You will Need 8 (203mm) round cake 5 (127mm) square cake 12 (305mm) round cake board 2 x 5 (127mm) square cake cards 2.5 kg Sugarpaste 500g Buttercream 100g Gumpaste 1 mix of Rice Crispy Treats PME Doll Pan small (DOLL06) PME Ball Pan 6 (152mm) (BALL063) JEM Piping Nozzles 7, 18 & 48 PME Disposable Piping Bags (IB1022) PME Impression Mat Floral design (IM192) PME Geometric Multi cutter Triangle small (GMC111) Colours of your own choice Preparation Coat the round cake and board with sugarpaste. Place the square cake cards on the top and bottom of the square cake and coat with a thin layer of buttercream. Dowel both cakes and assemble. DOLL06 Balloon - Line the doll and ball pan 1 with cling film. Press the prepared crispy treats into the doll pan first, ideally to the top and then fill the ball pan far enough so as to fit on top of the doll pan. Coat the two shapes with a 3 thin layer of buttercream. GMC114 BALL063 Release the shaped treats from the pans 2 and remove the cling film. Position the ball shape on top of the doll and adjust the shape if necessary by gently applying pressure where necessary. Coat both shapes separately 5 and join together to create the balloon, texture balloon lines with a design wheel. Roll out the sugarpaste. Texture the paste by 4 placing the floral impression mat on top and use a rolling pin to press the pattern into the paste. 3Transfer the mixture onto a non-stick baking tray and press into shape using parchment paper and allow to cool. PTO 11

12 6 Piped Basket Begin by piping a straight line on one corner using buttercream and the plain piping nozzle no 7. Using the basket 7 weave nozzle no 48 pipe the basket weave pattern, starting at the top and over piping a short line. Use the piping nozzle as a spacing guide to pipe additional lines one space apart. 8Pipe another straight line ensuring that it sits right on the edge of the basket weave so as to hide any joins and create the best finish. To complete the 9 basic piped basket weave technique, go back and pipe the basket weave shape into the missing spaces and over the second plain line. Keep repeating the technique around the cake to complete the pattern. Trim the top 10 edge of the basket using a star nozzle no 18 and piping a rope design or simple border. Bunting and 11 additional Trim This is prepared using coloured gum paste rolled out finely. Place the triangle multi cutter onto the paste and press down firmly to cut out. 12 Release the bunting shapes using a paint brush. Attach to either thin strips or sausage shapes of paste using gum glue. 13 Decorate the balloon and basket with bunting before joining the two cakes together and completing the cake with fun shape models. 12

13 Anytime Fun Treats Fill and decorate these cones with alternative yummy treats, not just ice-cream! CB004 CB007 CB010 You will Need Waffle ice-cream cones 1 box Meringues (see page 6) Rice Crispy Treat (see previous page) ESV925 PME Candy Buttons Milk Chocolate (CB004) or assortment PME multi-coloured nonpareils (ESV925) Pour a little melted candy into the base of 1 each ice-cream cone and place the nonpareils into a bowl. Dip the base and top edge of each cone into 2 the melted candy and tap away excess drips. Before the candy sets dip the cones into the 3 bowl of nonpareils. Fill the ice-cream cones with a combination 4 of rice crispy treats, meringue, candy and nonpareils until full. Drizzle a little candy over the top of each 5 filled ice-cream cone. 13

14 You and your cakes This issue s Thank You gift for all featured readers pictures is... PME Tool Caddy TC606 Melinda Jackson A great themed cake. Nigel Bird I have iced a number of cakes for my grandchildren. They have very strict specifications and apart from the board everything must be edible. Olaide Salami A fun cake. Volchova Love - Russia We have selected two pictures from Volchova s wonderful collection. Amanda Baker Hello, I m a 53 years old Granny who has recently found the hobby of cake making and decorating. I love it! PME products are outstanding, it s so important to use the correct equipment. Your magazine is informative and inspiring. So thank you. 14

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