Edible food pens

Edible food pens

 

Our range of Edible food pens are filled with edible ink. The Pens have a standard pen style 2.5mm nib which can be used for standard work and a fine 0.5mm nib for the fine Screen Shot 2016-04-06 at 16.18.12detail such as adding facial features and intricate details to sugar flowers. These quick drying Edible food pens, are suitable for vegetarians, Kosher, and Halal.

 

Our Edible food pens are available in 23 vibrant colours, are quick drying  and are unique against most other edible food pens as these pens are double sided. The opposite end of the pen  has a 2.5 mm thicker nib is suitable for creating messages and pictures on icing.

 

The Edible food pens are easy to use for the novice and professional cake decorator and are brilliant for children to use and get involved in cake decorating. They can be used on iced cookies and designs can be embossed onto sugar paste or flower paste using any shape cutter or detailed plastic embossers, leave to dry for at least 24 hours then your piece can be coloured in using the Edible food pens.

 

We have available the complete range of edible food pen colours at our cake decorating and supplies shop, Solihull, West Midlands

Sugarpaste

We are regular asked by our customers about sugarpaste/rolled fondant. So we thought it would be a good idea to put something together to help answer some of those many questions.

Sugarpaste is a soft paste used for covering a cake or making simple models or flowers. It is ready to roll after kneading well, and can be bought in various colours and different sizes from 250g-10kg. You can also purchase chocolate and chocolate flavour (dark, milk, white & caramel) pastes for you to use when decorating a cake.

If you are making a cake with different colours, it is quicker for you to use blocks of ready coloured sugarpaste e.g. red, blue or orange rather than colouring with food colouring. Sugarpaste can also be mixed to create further different colours for example you can mix red and yellow to create orange. You can also use a white sugarpaste and add food colouring to it. When adding colour to a sugarpaste, you should use a concentrated paste colour and add a small amount each time until the desired colour is created. You should avoid using a liquid food colouring as this will alter the consistency of the paste and make it sticky and unworkable. Remember if you colour your own paste be sure to make up enough as matching the colour later on can be difficult.

Sugarpaste can also be used to create basic models and will stick without the use of glue.  Simple flowers or other shapes such as letters may also be made using any of the vast range of plastic or metal cutters available. If you are going to make more complicated modeling and shapes, you can mix together sugarpaste and flowerpaste 50/50. Alternatively you can add a powdered gum (gum traganth) to the sugarpaste  (2 tspn to every 500g of sugarpaste), or you can simply buy a ready to use modelling paste.

knead the sugarpaste until it is soft and easy to work with. This is made easier if icing sugar is used sparingly on the work surface to prevent sticking.

Roll out the sugarpaste to the shape and size of the cake and board you are covering. Roll out to a minimum thickness of 8mm you can use spacers, which are placed either side of the paste and will eliminate any guess work with the thickness and will roll the icing evenly. Keep rolling and turning the paste to prevent sticking, adding more icing sugar to the work surface if  necessary. You will always require more paste than you actually use to cover the cake for example an 8 inch round cake will require 1kg of sugarpaste. You can keep any surplus icing by placing an air tight tub and seal for future use. You can now smooth and polish the icing before lifting onto the cake.

Lift the icing and if the icing is a large piece, place over a rolling pin to manoeuvre onto the prepared cake base and carefully smooth over top and down sides, eliminating the tablecloth effect by pushing folds down and out. Finally cut off around the base of the cake or at the cake boards edge.

Polish with the palm of your hand or with a piece of spare paste, then use a smoother  to obtain a perfect, smooth surface to your cake. Any air bubbles which appear may be eliminated by using a pin to prick the bubble and smooth over. Any rough,  crazed or cracked areas can be smoothed with your fingertips or palm of hand.

A cake which is covered in sugarpaste can be decorated in many different ways. Crimpers and embossers  are quick and easy tools to create patterns  and are used on fresh icing. Cutters made from plastic or metal can be used to cut out a range of shapes such as hearts, stars and then add to the cake to create your own design.

Any unused paste can be stored for several months either in its pack or plastic bag, but must be airtight. Sugar products do not go off but do  start to deteriorate.  Once a cake is covered with paste air must be allowed to circulate around it, therefore it is best stored in a proper cardboard cake box. Do not refrigerate and do not store in a tin or airtight container. A sugarpasted cake can be stored in the freezer provided it is left to dry for 24 hours upon removal, but be aware any colours used in the decoration  of the cake may ‘bleed’ into the icing when thawing.

Finally, always practice on leftover paste when using a piece of equipment for the first time, or piping a design, to perfect the technique before using on the cake itself.

 

Sugarbliss Cake Craft Shop, West Midlands

We are very excited today, the refurbishment of our new shop premises at 1707 High Street Knowle, Solihull, West Midlands, B93 0LN begins this morning. All the colours and layout of the cake craft shop have now been signed off and we can’t wait to see the final results, before opening our shop on Saturday 14th April 2012 to the excited cake making public.

In our Cake Craft Shop you will be able to order wedding cakes, birthday cakes and celebration cakes, as well as, finding everything you need to make your very own cakes.

Our SugarBliss Cake Craft Centre is the one-stop shop for all your cake decorating supplies from beginner to professional. With a huge selection of cake decorations, ingredients, cake bases, cake making tools & equipment, moulds, cupcake cases, boxes, books and ribbons you will be able to find everything you need to make your very own delicious cakes every time.

You can also hire cake making equipment and get expert advice from our experienced Sugarbliss team of cake designers. You can book cake classes and order cakes for your special occasion by browsing through and choosing cake designs from their extensive weddings, birthday and celebration cake portfolios, or have us create something personal and completely different to make your cake just perfect for your special celebration.

Here at Sugarbliss Cake Company we can’t wait to welcome you at our new cake Craft Shop.

Happy cake making and we hope to see you soon.

Sugarbliss Cake Company & Cake Craft Centre.

SugarBliss Cake Company Win LBA Competition

SugarBliss Cake Company is one of six successful businesses to win the LBA regional competition.

After a business presentation earlier this month to a panel of LBA industry experts, the winners were announced on 12th January 2012.

SugarBliss Cake Company will now receive support from the panel of LBA experts and £11,000 worth of marketing and advertising to develop their business.

In addition, SugarBliss Cake Company will now have the opportunity to be chosen by Deborah Meaden who will become a mentor to one overall business, picked from the regionals winners and providing invaluable business support throughout 2012 to drive their business forward.

 

 

SugarBliss Cake Company Shortlisted

SugarBliss Cake company is one of five businesses that have made the shortlist in the Local Business Accelerators competition.

The nationwide campaign launched in October and backed by Prime Minister David Cameron and Dragon’s Den star Deborah Meaden will see 1500 firms receive £15m in advertisement to help boost their businesses in 2012.

SugarBliss Cake Company will now pitch to a panel of experts from the business community.

In addition, Deborah Meaden will also become a mentor to one overall business, picked from the regionals winners, providing invaluable business support throughout 2012 to drive their business forward.

The winner will be announced on January 12 2012. accelerate-me