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Creative Sugar Craft

Creative Sugar Craft Volume 6 Issue 2

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.

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

nesta edição

1 minutos
gallery

The jpeg will need to be at least 400KB, and ideally you might like to tell us in a couple of sentences about who the cake was for, and why you selected the design you did. We look forward to seeing your work.…

3 minutos
baby bird cupcake

INGREDIENTS • 1 packet fondant• Blue food colouring• Pink food colouring• Green food colouring• Small amount of medium consistency icing EQUIPMENT • Spatula• Rolling pin• Piping bag• Circular cutter• Tiny teardrop cutter• Tiny daisy or flower cutter• Craft knife COVERING CUPCAKE WITH ROLLED FONDANT STEP 1 Prepare cupcake by lightly covering with buttercream icing. STEP 2 Roll out fondant 3mm (1/8 inch) thick to desired size. STEP 3 Cut a circle out of the fondant the size of the top of your cupcake. Cover cupcake with fondant. Trim off excess fondant at base with spatula. STEP 4 Smooth fondant around cupcake with your fingers. DECORATING THE CUPCAKE STEP 1 With off white or white fondant, work it with your hands to make it soft and easy to work with, and use the bench to help roll it out just like as if you were making…

3 minutos
the divine ruffle cake

MATERIALS • 2 x 20cm round cakes• 1 x 7 inch (17.5cm) round card• 1 x 8 inch (20cm) round card• 4 x wooden dowels• 1 x 11 inch (27.5cm) round wooden cake board• 1.5kg white fondant icing• Sugar Glue• 1kg Satin Ice Gum Paste (or own recipe) EQUIPMENT • 4 inch (10cm) crank handle spatula• 2 x fondant smoothers• Scraper• Pizza wheel• Small non–serrated knife• Non-stick mat• Frilling tool• Paint brush CAKE PREPARATION & ASSEMBLY STEP 1 Level and fill cakes as desired. STEP 2 Use a small amount of royal icing, ganache or buttercream to attach one cake to 8-inch round card board. STEP 3 Prepare for stacked construction by inserting wooden dowels into bottom cake and cutting off level with the top of the cake. STEP 4 Attach second cake to 7-inch round card board and stack onto bottom…

1 minutos
decorators cream covered cakes

INGREDIENTS • 1 x 25cm (10 inch) baked cake• 1 x 500g tub Cake Art Decorators Cream• 50ml cool water• Food colouring EQUIPMENT • Spatula• Piping equipment STEP 1 Beat the Cake Art Decorators Cream on high for 10 minutes. Add 50ml of cool water and beat for a further 5 minutes. STEP 2 Use a spatula to spread cream all over the cake, starting on the top then around the sides. A smooth finish is achieved and your cake is now ready to decorate. STEP 3 Colour the remaining cream and spoon into a piping bag with a star piping tube. Moving around the cake, make waves or stars around the base and the top edge. Cake Ornament Co Email: sales@cakeornament.com.au Web: www.cakeornament.com.auPh: 07 3376 5788…

3 minutos
my little cupcake cake pops

EQUIPMENT • Double boiler or microwave safe bowl• Polystyrene square approximately 25cm by 25cm for drying INGREDIENTS • 1 packet Tim Tam biscuits or similar (Oreos work well too)• 1/3 cup cream cheese TOPPINGS AND FINISH • Candy Melts in various colours – approx 500g• Paramount crystals (1 teaspoon)• 6” lollipop sticks (8-10)• My Little Cupcake Pop Cake Pop Mould• Sprinkles to decorate MAKING THE CAKE Place both ingredients in a food processor and grind until lovely dough forms. Roll into 3.5 to 4cm shaped balls. Place balls in refrigerator for 15 minutes before using the My Little Cupcake Pop Cake Pop Mould to shape your balls, or before dipping straight into your candy melts. Makes 8-10 cake pops. STEP 1 Once the balls have been in the refrigerator for 15 minutes, remove them and push into your cake…

7 minutos
the story of sugar craft

Sugar Craft, Sugar Art or Sugar Sculpting is defined as the practice of creating confectionary sculptures that are decorative and edible. Sugar artists use the common technique of heating sugar and other derivatives to a very high temperature to get what is known as the hard crack stage. The components are then welded together using a gas torch, where the sugar is melted and can be joined together, with added colour, to create whatever shapes a sugar artist imagines. There has been much debate around the history of Sugar Craft in regards to its origins and where exactly to start its history. What we do know is that in 6000BC the world discovered sugarcane, and sugar as a preservative has been used since 8AD. It has been written that islanders in…