Ginger Bread House Set

ginger-bread-house-setWe are really excited with our new, recently arrived cake decorating tools and equipment for Christmas.

 

We have had great fun trying out some new products from Kitchen Craft and one in particularly caught our attention. The gingerbread house set is absolutely ideal for creating gifts for this Christmas.

 

This set makes an impressive baking statement without tearing your hair out. With the seven cutters, step by step guide and recipe included in the pack, it is easy to create the gingerbread house, complete with tree and little person in the garden.

 

cake-decoration-toolsBeautifully packaged in a house shaped gift box, the set also makes a perfect present at any time of year.

 

Part of our Sugarbliss Sweetly Does It range, our extensive sugarcraft collection that offers everything you need for cake making, decorating, presentation and serving.

 

Loving Everything To Do With Cakes!

Cookies & Cookie Making Equipment

bride-and-groom-cookiesAt Sugarbliss Cake Decorating Company we love creating cookies for all types of celebrations from weddings, birthdays to seasonal events. We have a large collection of cookie cutters in all shapes and sizes from brides and grooms, rockets, handbags to pumpkin and bats just perfect for celebrating Halloween.

 

Simply follow our recipe and method below and start making lovely tasty cookies for all your special occasions.

 

Ingredients

275g (10oz) Plain flour, sifted

5ml (1tsp) Baking powder

110g (3 ½ oz) Caster sugar

75g (3oz) Butter, diced

1 Medium egg, beaten

30ml (2tbsp) Golden Syrup

½ tsp Vanilla extract

Icing

 

500g Royal icing or fondant icing

Food colouring & sprinkles (If required)

 

Method

 

Preheat the oven to 170°C/ 338°F/ Gas Mark 3.

 

Place flour, baking powder and caster sugar in a mixing bowl and then add butter and rub together with your finger tips, until the mixture resembles fine bread crumbs.Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract.Mix together well, until you have a ball of dough.

 

Place the dough in cling film and place in the fridge for 30 minutes.

 

Roll out the dough to 5mm thick and stamp out using a cookie cutter.

 

Place on a greased baking sheet 5cm apart with enough room to expand slightly.

 

Bake for 12-minutes until golden brown and firm. Remove from oven, allowing cookies to cool on a cooling rack.

 

For icing, roll out fondant thinly and cut out shape with the same cookie cutter used for cookies. Use fondant wheel or knife to cut individual shapes e.g. for a butterfly cut two separate sections for the wings.

 

Brush a thin coating of golden syrup on the wing part of the baked cookie and gently place the wing pieces on top.

 

Use a modelling tool to create finer details if required e.g. veins on a leaf. Roll out a second colour of rolled fondant if required and follow steps above to create a professional finished cookie.

 

Products used

 

Home Made Traditional Stoneware 29cm Mixing Bowl
Kitchen Craft Multi-Purpose 40cm x 30cm Silicone Mat
Sweetly Does It Set of Three Star Shaped Cookie Cutters
Master Class Non-Stick Double Layered Baking Sheet
Master Class Non-Stick 23cm x 26cm Cooling Tray
Sweetly Does It Fondant Cutter and Embosser Set
Colourworks Silicone Pastry Brush /Basting Brush
Sweetly Does It Icing Modelling Tool Set
 
Loving Everything To Do With Cookies!

Giant Cup Cake

Using our jumbo cupcake baking tin available in our Sugarbliss Cake Decorating Shop, Knowle, Solihull.

 

Ingredients

For the giant cupcake:

275g unsalted butter, softened
275g golden caster sugar
6 large eggs, beaten
400g self-raising flour
80g plain flour
60g cocoa powder
75ml milk

 

For the chocolate buttercream:

200g unsalted butter, softened
300g icing sugar
100g melted milk chocolate

 

For the vanilla buttercream:

200g unsalted butter, softened
300g icing sugar
30ml milk
1tbsp vanilla extract

 

To decorate:

2 packs of white chocolate fingers
Sugarpaste in pink, white and blue

 

Method

 

Preheat the oven to 170oc / gas mark 3. Brush the two halves of your jumbo cupcake tin with oil and dust with flour.

 

In a large mixing bowl , beat the butter and sugar together until creamy. Gradually beat in the eggs a little at a time, beating well after each addition. Sieve in the self-raising and plain flours and cocoa powder. Pour in the milk and stir until combined.

 

Spoon the mixture into the tin, filling each half about three-quarters full and hollowing out the centres a little as both cakes will rise quite a lot. Bake for 1 hour 30 minutes or until a skewer pushed into the centre of each cake comes out clean.

 

Cool in the tin for about 15 minutes before turning the cakes out onto a wire rack to cool completely.

 

To make the vanilla buttercream, add the butter to a mixer and beat until soft, gradually add in the rest of the ingredients until you have a smooth consistency. Repeat for the chocolate buttercream.

 

When the cake is cool trim the tops of the two cakes level and spread the base with some of the chocolate buttercream. Sandwich the cakes together.

 

Using a Palette Knife spread the bottom part with the vanilla buttercream and cover with the white chocolate fingers.

 

Place the remaining chocolate buttercream in a piping bag and using the star shaped nozzle pipe the top part of the giant cupcake with the buttercream.

 

Roll out each of the coloured blocks of Sugarpaste and using the Fondant Cutters cut out the desired number of decorations and stick them to the chocolate buttercream.

 

Products used

 

Sweetly Does It Non-Stick Jumbo Cupcake Baking Tin
Home Made Traditional Stoneware 26.5cm Mixing Bowl
Kitchen Craft Stainless Steel 25cm Round Sieve
Kitchen Craft Beech Wood 35cm Spoon
Sweetly Does It Stainless Steel Cake Tester
Kitchen Craft Chrome Plated Oblong Cake Cooling Tray
Sweetly Does It Stainless Steel Palette Knife
Sweetly Does It Six Piece Cake Decorating Kit
Sweetly Does It Set of 4 Flower Fondant Plunger Cutters
 
Loving Every Thing To Do With Cakes!
 
Sugarbliss Cake Decorating Company

Christmas Cake Pops

Cake pops are always a perfect choice for Christmas parties and fairs. Follow our simply steps or pop into our Sugarbliss Cake Decorating shop, to make these fantastic Christmas pudding cake pops.

 

Cake Mixture

 

Step 1

Crumble a sponge cake using your hands or a food blender into a bowl.

Step 2

Make a smooth butter cream by beating butter and icing sugar together until light and fluffy.

step 3

Add the butter cream to the cake mix and blend together.

You can also use our cake pop silicone mould by Kichen Craft, to bake perfect cake pops.

 

Christmas Puddings

 

Step 1

Divide the cake pop mixture into approximately 30g portions. Roll the portions in to balls between your palms. Or use a cake pop ball former, by Kitchen Craft. Lay them onto a tray lined with grease proof paper and place them into the fridge for an hour to set.

Step 2

Remove the balls from the fridge and insert the end of a lollipop stick into the centre and remove.

Step 3

Using temper dark chocolate pipe a small amount into each hole, insert a stick and leave to set.

Step 4

Dip the cake pops into the dark chocolate. Tap the stick on the side of the bowl to remove any excess and stand upright to set.

Step 5

Once set, temper some white chocolate and pipe on the top of each cake pop allowing it to run down to resemble cream.

Step 6

Roll out some green icing and cut out approximately 50 small holly leaves. Roll some red icing and into tiny balls for berries.

Step 7

Use some white chocolate to attach two leaves and three berries on to the top of each cake pop.

 

Sugarbliss Cake Decorating Shop.

 

Loving Everything To Do With Cake Decorating!

How To Stack A Wedding Cake

A tiered wedding or celebration cake design always creates a wow factor and always looks impressive.  We are frequently asked at our Sugarbliss Cake Decorating shop, how do you stack a tiered wedding cake or a tiered celebration cake? So follow these simple steps to securely stack any shaped cake.

 

Step 1

Place a thin cake card, approximately 2 inch smaller than the next tier up, place in the middle of the bottom base cake. Gently press down to make a slight impression or mark round the edge using a scribing tool. This will show the area where the dowels can be placed.

 

Step 2

At the highest point of the cake, push a dowel into the cake and mark the dowel above the icing (approx 1mm) using a edible pen.

 

Step 3

Pull out the dowel and using it as a template mark three more dowels. Score the dowels with a sharp knife or scissors and snap.

 

Step 4

Push the four dowels into the cake evenly spaced and in the previously marked area.

 

Step 5

Place the next on top of the dowelled cake. Repeat the process for additional tiers.

 

Step 6

Once you have completely finished stacking attach ribbon around the base of each cake , securing with royal icing, or pipe around to hide the join. The tiered cake is now ready for cake decorating.

 

Loving Everything To Do With Cakes!