Indholdsfortegnelse for August 2023 i Bake & Decorate

…and welcome to your August edition of Bake & Decorate! This issue we have some seasonal delights that will see you through until the end of the summertime, whether you’re entertaining or just fancy something deliciously sweet! From filled shortbreads, to showstopping cakes, to our cover star – a mouthwatering caramel cheesecake adorned with fresh fruit, there is a flavour combination to suit all tastes. For those who love to decorate their makes, Dani Brazier uses piping techniques to create stunning buttercream pansies on page 41 and Lauren Pankhurst uses sugarpaste to model and make tiny cupcake toppers all part of a picnic theme – they are so adorable! You simply can’t miss Lindy Smith’s coral reef themed cake on page 49 – the bas relief technique she’s used certainly…

CHEESECAKE “Summer is here and this is one of my all-time favourite recipes, so refreshing and quick! In the Bun household we have three spoons and demolish in one sitting! I know, naughty! But once you start you can’t stop. My Italian friend told me it is the best cheesecake he’s tasted! I started making it at the school I taught in 10 years ago and continued to make it in my classes. I’ve given you a plain cheesecake recipe and you just choose your flavour from the flavour box! You can make it vegan, gluten-free too. So, what are you waiting for! SERVES 4 150g digestive biscuits 75g margarine 200g cream cheese 100ml double cream 2-4tbsp icing sugar, to sweeten 1 Place the biscuits in a bag or bowl…

Hello Bake & Decorate friends and welcome to our scorching hot August issue! This month, we're all about kids and parties, bringing you tons of FUN! I hope you've been enjoying the summer and filling it with baking adventures. In the Sear household, with our kids home from the USA, we've been hosting lots of family get-togethers and firing up our outdoor pizza oven for some alfresco pizza parties. If you're craving a slice of that action, head over to my Instagram for my pizza dough recipe. This month, I'm excited to share two fabulous bread recipes with you that will capture the hearts of both young and youngat-heart bakers. First up, we have the utterly adorable Hedgehog Rolls (aka Bredgehogs). These little cuties are perfect for kids' parties. They're…

Edibles 4in round, 3in tall cake Egg yellow and baby pink paste colour (Sugarflair) White dust colour (Sugarflair) Black and 55g white modelling paste (Saracino) Edible glue Cornflour Clear alcohol Equipment Cerart K500 and K501 ball tool Ball tool Dresden tool Scriber tool Craft knife Glue brush Fine paintbrush COVER THE CAKE 1 Cover the cake in the egg yellow sugarpaste. Use the ball tools to create various sized holes over the surface of the cake. If you don’t have larger ball tools, draw circles using a smaller ball to create a larger hole. 2 Roll very fine tapered sausages from black modelling paste. Glue in place around the edge of each of the holes. Fill the smaller holes with balls of black paste. To give a more illustrative look…

POP ART IN SUGAR - A CAKE COLLECTIVE COLLABORATION Organiser Sharon Siriwardena says of the collaboration: “When one thinks of Pop Art, the first thing that comes to mind are the identifiable consumer symbols, such as householdobjects. AndyWarhol'sCampbell's soup cans and celebrity icons such as Marilyn Monroe heighten the idea that art could be inspiredbyanythingandeverything. Sugar artists who took part in this collaboration fell back on pop art inspirations that were popular then as well as the creations we all come across now to recreate them in cake. Some of them stretched their skills thinking outside the box to use design elements and colours that were known to the pop art era. They did a fantastic job coming up with some phenomenal pop art designs that ‘wow’. Overall, I was…

Easy vegan neapolitan cookies MAKES 10 110g vegan butter or margarine 110g granulated sugar 2tbsp aquafaba (water from a tin of chickpeas) 1tsp vanilla essence 175g plain of gluten-free flour ½tsp bicarbonate of soda A pinch of salt 1tbsp cocoa powder 1tbsp freeze-dried raspberries or strawberries, for flavour 1tsp pink/red food colouring, for colour 1 Preheat the oven to 180°C/Gas Mark 4 and line two baking trays with parchment paper. 2 Beat together the vegan butter and sugar until fluffy. Lightly whisk the aquafaba in a bowl until bubbly, then pour into the butter mix with the vanilla essence and combine. 3 Sift in the flour and bicarbonate of soda, then add the salt and whisk to a smooth, sticky dough. 4 Divide the dough into three equal portions. To…

Edibles Bake, layer and prepare your choice of cake to create (7in diameter x 5.5in height covered with 1kg white sugarpaste (Renshaw Extra)) 25g white, 40g golden brown, 50g brown, 10g cream, 3g dark blue, 1g orange and 1g black modelling paste (Saracino) Selection of suitable colours including white edible food dusts Cocoa butter Small amount Royal icing Equipment Rolling pin Pallett knife Modelling tools Scriber Cutting wheel Picasso Triggerfish template inside a plastic wallet or bag Plastic headed pins Selection of paintbrushes White plates Source of heat (simmering pan of hot water or tea light in pot warmer) Piping tube no.1.5 (PME) and piping bag Scissors Pan scourer Sugar extruder/sugar shaper/clay gun 11in cake board covered in white sugarpaste 15mm ivory velvet ribbon 1 As soon as your cake…

AUGUST PISTACHIO & RASPBERRY CAKE WITH HONEY CREAM CHEESE FROSTING The small but mighty pistachio is the star of this cake. Delectable layers of moist pistachio cake made with homemade pistachio paste are sandwiched together with raspberry filling and a honey cream cheese frosting. Knee deep into the summer for those of us who live in the northern hemisphere, August is literally the time to reap what you sow. In the warm late summer sun this is the most productive time to harvest crops. With this in mind, I was tempted to use corn or cherries as the seasonal flavour. Our August cake could have featured peaches, blackberries or plums to keep us in season, but this time I have actually taken my birthday cake inspiration from a different source.…

VANILLA & DAMSON PLUM ICE CREAM SUNDAE COFFEE, RUM & RAISIN ICE CREAM TIRAMISU BROWNIE KNICKERBOCKER GLORY RASPBERRY, LEMON & PISTACHIO ETON MESS Vanilla & damson plum ice cream sundae SERVES 4 For caramel pecan bursts 55g white sugar 20ml water For the ice cream sundae 750ml good quality vanilla icecream ¼ of a jar of Bonne Maman Damson Plum Conserve 1 To make the caramel pecan bursts, put the sugar and 20ml water in a saucepan over a low heat until the sugar dissolves. Increase the heat and, when the mixture turns brown and begins to smell of caramel, take it off the heat. 2 Arrange the pecan nuts on a 20cm (8in) square tray lined with greaseproof paper and pour the hot caramel over the pecans. Allow to…

Cake artist: Dani Brazier for Blue Door Bakery Edibles 6in round cake Pale yellow and lavender buttercream Edible pressed flowers Black edible paint Equipment 8in round cake board Large serrated knife Side scraper Palette knife Piping bag No. 103 nozzle Small paintbrush Flower nail Baking paper squares COVER AND STACK YOUR CAKE 1 Level the cake using a large serrated knife or for a more precise finish, a cake leveler. Slice the two cakes in half to form four layers. Also, slice the dome of the cakes off too for a much more level finish. 2 Spread a little buttercream on a cake board and stick a cake to this. Spoon on your desired amount of filling onto your cake and spread flat using a palette knife. Place another cake…