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Creative Sugar Craft

Creative Sugar Craft Volume 5 Issue 4

Creative SugarCraft has everything you want to know about making beautiful creations in the kitchen from decorative cakes, pop cakes and beautiful sugar projects. Every issue is pack full of ideas with amazing articles, shopping guides and heaps of projects including some fantastic baking recipes.

Ler Mais
País:
Australia
Língua:
English
Editora:
Sunray Publications Pty Ltd
Periodicidade:
Back issues only

nesta edição

1 minutos
from the editor

With Easter just around the corner, we have a sprinkling of cakes perfect for the season. It may be a birthday party or catching up with friends for the Easter break, you will find something to create in this issue of Creative SugarCraft. Our amazing cover cake for this issue is a beautiful Peter Rabbit cake designed by Tracy Warncken. A perfect cake for Easter or just an amazing cake for you to create for any occasion. Also, make sure you check out our news and shopping guide pages! If you have any exciting news or stories that you would like our Creative SugarCraft readers to know about, please send an email to editorial@wpco.com.au We hope you enjoy this issue and welcome your thoughts and submissions for future issues of our magazine. Please…

2 minutos
cake and baking trends

Dessert Display Looking for the perfect addition to your next big celebration? Why not add a dessert table at the event! If you have trouble deciding on one cake, offer your guests an amazing selection of mini desserts. Macaroons, tarts, chocolate treats and delicious cakes are just a sample of what you can have. If you don’t want an elaborate dessert display with backdrops and over the top cakes, seek out simple, classic sweets that make just as much of an impact and pair them with dainty table embellishments. Ensure you have a centrepiece in your display - dessert towers are very popular and look stunning. Macaroon, eclair or strawberry towers are a great choice, with many bakers taking inspiration from the classic croquembouche. For a fun and quirky display, add…

1 minutos
shows and exhibitions

Australia and New Zealand Cake Expo Dates and location TBA. The Cake Expo is set to return again in 2017, showcasing demonstrations from leading local, interstate and international bakers to bring you the latest baking and decorating tools and tricks. There will be cake decorating classes from renowned tutors and of course, an endless variety of sweet treats! For more information, visit www.cakeexpo.com.au The Great NZ Food Show 13 - 14 May 2017. Hamilton, NZ. Prepping is well underway for The Great NZ Food Show, showcasing the best in food, wine, delicious edibles and innovative products. All your favourite parts of the show are back! The Heathcote Appliances Cooking Theatre is bursting full of well known & local chefs. The Wintec Cooking Classes will teach you to create a restaurant quality dish and you…

1 minutos
new book releases

Bake Off: Creme De La Crème by Martin Chiffers and Emma Marsden Make your cooking the creme de la creme - learn the tips and tricks of Britain’s greatest pastry chefs with the book of the spectacular BBC series, from the team behind Great British Bake Off. With patisserie skills broken down to their simplest elements, you will soon be familiar with the ingredients, equipment and chemistry behind the show stopping creations you see on-screen and in the best restaurants, and be inspired to make your own irresistibly indulgent treats. RRP $39.00 Have Your Cake and Eat it: Nutritious, Delicious Recipes for Healthier, Everyday Baking by Mich Turner Celebrity baker Mich Turner rises to the challenge with a smarter take on sweet bakes - so you can have your cake and eat it!…

8 minutos
peter rabbit cake part 1

INGREDIENTS • 1 x 6inch round x 6inch tall cake• 1 x 9inch round x 4inch tall cake• 1 x 12inch round x 3inch tall cake• Ganache• 500gm Pale Copper Coloured Fondant• 1.3kg Pale Blue Fondant• 650gm Pale Green Fondant• 450gm White Gum Paste or Fondant with Tylose added• Small Amounts of coloured fondant for decorations as desired• Chocolate Crunch Biscuits (or similar) EQUIPMENT • 1 x 6inch Round Board• 1 x 9inch Round Board• 1 x 15inch Square Base Board• 8 Wooden Skewers• Large Rolling Pin• Non-Stick Mat• Brick Pattern Impression Mat• Pizza Wheel• Cake Smoother• Assorted Paint Brushes• Wilton Gel Colour in Copper, Corn Flower Blue, Moss Green, Pink, Lemon Yellow.• Americolour Regal Purple Gel Colour• Decorator’s Alcohol• Small Non-Stick Rolling Pin • Metal Ruler• Assorted Shapes Tin Cutter Set• Small Decorating…

5 minutos
ferrero rocher cake

INGREDIENTS • 1 x 7inch Round x 3inch tall Chocolate Cake• 1 x 7inch Round x 1.5inch tall Chocolate Cake• Choc/Hazelnut Buttercream• Hazelnuts• Chocolate Ganache• Ferrero Rochers EQUIPMENT • 2 x 7inch Round Wooden Boards• Glad Go-Between (see note)• 1 x 10inch Round Wooden Board (gold)• Sharp Knife• 2 x Cake Scrapers• Cake Spatula Note – ‘Glad Go-Between’ can be found with the Gladwrap in the supermarket and is a paper that is similar to that of a freezer bag. CHOC GANACHE INGREDIENTS 1200gm of Dark Chocolate Melts 600ml of Cream CHOC HAZELNUT BUTTERCREAM INGREDIENTS • 250gm Unsalted Butter• 500gm Icing Sugar• 80gm Dark Chocolate• Hazelnut Essence TO MAKE THE CHOC GANACHE Place the chocolate in a microwave safe bowl. Pour the cream over the top and mix with a fork so that all the chocolate has cream on it. Place in…