Innholdsfortegnelse for Complete Guide to Cake Decorating i Complete Guide to Cake Decorating

Welcome! PHOTO: Sharon Mccutcheon, Unsplash PHOTO: Paul Plews for A Year in Cake by Peggy Porchen, Quadrille You’re here because you want to open up your world to some sweet new skills (or polish some existing ones)! In this brand-new edition, we’ve brought together some of the best talents of the baking and cake decorating world to share their inspiration and expertise. Whether you want to get to grips with crumb coating, drip cakes, fondant flowers, modelled toppers or buttercream ruffles, this super-helpful guide will take you through the basics and beyond! It’s been a great pleasure too to chat with our guest experts, including Peggy Porschen and Mich Turner, about their experiences and future plans. So have a flick through to see what inspires you and keep this guide…

BASICS Getting started Take the time to read up on the basics of sugarcraft and you’ll soon be creating your own showstoppers PHOTO: Monika Grabkowska, Unsplash Are you in a muddle over modelling paste or in a jam over buttercream? If you’re new to the world of cake decorating and sugarcraft then let us guide you through the main techniques and ingredients you’ll need to begin… Perfect bakes Before you can start decorating, you’ll need to whip up a cake. From the basic ingredients of flour, butter, eggs and sugar, there are limitless flavour combinations! Many of the ideas in this magazine also include recipes for the cake, but for the ones that focus on the sugarcraft (or if you want to make your cake a different size) try using…

BASICS Peggy’s pointers Internationally renowned cake maker Peggy Porschen shares just some of the helpful advice from her book, A Year in Cake 1 When working with buttercream, have a bowl with hot water and a cloth on the side to dip and clean the palette knife or metal side scraper between smoothening actions. This will help make the finish nice and smooth. 2 If your cupcake batter is warm from including melted chocolate, bake your cupcakes as soon as possible after transferring the batter to the baking cases, otherwise the cupcakes are likely to develop dry crusts on top. If this does happen, try brushing the tops of the cupcakes with a light sugar syrup after baking to soften them. 3 When making a meringue buttercream, the mixture can…

BUTTERCREAM Simply purrfect As cute as any ginger cat, this fun cake with buttercream icing is ideal for novice sugarcrafters to try as there’s no tricky assembly. By Angela Romeo and Annie Rigg you will need SERVES 12-14 COOK 40 mins MEDIUM VANILLA CAKE ✦ 18cm round c ake tin, greased and lined✦ 175g unsalted butter, at room temperature✦ 175g caster sugar✦ 3 large eggs, beaten✦ 1 teaspoon pure vanilla extract✦ 175g plain flour✦ 1 1/2 teaspoons baking powder✦ 3 tablespoons milk, at room temperature LARGE VANILLA CAKE ✦ 23cm round cake tin, greased and lined✦ 250g unsalted butter, at room temperature✦ 250g caster sugar✦ 4 large eggs, beaten✦ 1 teaspoon pure vanilla extract✦ 250g plain flour✦ 2 teaspoons baking powder✦ 3-4 tablespoons milk, at room temperature VANILLA BUTTERCREAM ✦…

BUTTERCREAM Red velvet delight Bake-Off favourite Kim Joy shares this simple and soft cake that’s perfect for birthdays. Keep the decoration simple for a go-to recipe you can bake time and again You will need SERVES 20–25 COOK 35-40 mins RED VELVET CAKE ✦ Butter, for greasing✦ 450ml milk✦ 2 tbsp white wine vinegar✦ 320ml sunflower oil✦ 1 tsp salt✦ 1 tbsp vanilla bean paste✦ 4 eggs✦ Red gel food dye✦ 180ml boiling water✦ 520g plain flour✦ 2 tsp bicarbonate of soda✦ 2 tsp baking powder✦ 700g caster or granulated sugar✦ 1 tbsp unsweetened cocoa powder✦ 4 x 18cm cake tins BUTTERCREAM ✦ 550g unsalted butter, at room temperature✦ Salt, to taste (this adds a depth of flavour to the sweetness and helps to bring out the flavour)✦ 800g icing…

BUTTERCREAM Luxury shimmer This light vanilla cake with lemon filling and fluffy Italian meringue buttercream is decorated with delicate piped florals and ivory pearls. By Sheri Wilson You will need SERVES 10-12 MAKES A 15cm, 4-layer, round cake LEMON CURD ✦ 5 large egg yolks✦ 2 large eggs✦ Zest of 2 lemons✦ 120ml fresh lemon juice✦ 400g sugar✦ 113g unsalted butter, cold and cubed ITALIAN MERINGUE BUTTERCREAM ✦ Lemon juice, for cleaning equipment✦ 6 large egg whites, at room temperature✦ 300g sugar✦ 80ml water✦ 680g unsalted butter, at room temperature✦ 1 tbsp pure vanilla extract (or clear vanilla if a pure white buttercream is desired)✦ Pinch of salt✦ Infrared thermometer CLASSIC VANILLA CAKE ✦ Vegetable oil spray, for tins✦ 600g caster sugar✦ 2 tsp baking powder✦ 3 tbsp King Arthur…

FONDANT A work of art Do you love to dabble with a brush? Let out your inner artist with this masterpiece by Angela Romeo, featuring oil-painted buttercream and delicate fondant flowers You will need SERVES 20 COOK 30 mins VEGAN DEEP VANILLA SPONGE ✦ 480g plain flour✦ 280g caster sugar✦ 4 teaspoons baking powder✦ 2 teaspoons bicarbonate of soda✦ 480g soya yogurt✦ 180ml sunflower oil✦ 2 tablespoons golden syrup✦ 2 teaspoons pure vanilla extract✦ 3 greased and lined 18cm cake pans VEGAN VANILLA BUTTERCREAM ✦ 500g vegan butter, cubed and softened✦ 2 teaspoons pure vanilla extract✦ 1kg icing sugar✦ Vegan pink colouring✦ 50g dark vegan chocolate, melted FONDANT FLOWERS ✦ Vegan pink colouring✦ 175g vegan white flower sugarpaste✦ 25g vegan gold sugar pearls✦ 5cm flower cutter✦ 3cm flower cutter✦ 6–8…

FONDANT Fancy fondant friends Fall in love with these adorable robots by Kim Joy. They can be a little fiddly to decorate but the results are well worth it! Take your time and enjoy personalising these treats for someone special Recipe from Celebrate by Kim Joy (published by Hardie Grant/Quadrille, RRP £20) Vegan and dairy recipes! You will need MAKES 25 COOK 30-40 mins VEGAN CAKE ✦ Vegan butter, for greasing✦ 1¾ tsp white wine vinegar✦ 390ml soy milk✦ 155ml sunflower oil or other neutral-tasting oil✦ 1 tbsp vanilla bean paste✦ Grated zest of 1 lemon✦ ¼ tsp salt✦ 350g self-raising flour✦ 260g caster or granulated sugar✦ 1¼ tbsp baking powder DAIRY-BASED CAKE ✦ 225g butter, softened at room temperature, plus extra for greasing✦ 225g self-raising flour✦ 225g caster or…

FONDANT Back of the net! Football fans will love this sensational mint chocolate pinata cake, decorated with fondant icing. Slice into the centre and let the hidden sweets pour out! You will need SERVES 24 PREP 2 hrs COOK 1 hr 30 mins THE CHOCOLATE CAKE ✦ 200g unsalted butter✦ 200g soft light brown sugar✦ 4 large eggs✦ 150g self-raising flour✦ 50g cocoa powder, sieved✦ 1 tbsp milk THE MINT CAKE ✦ 200g unsalted butter✦ 200g caster sugar✦ 4 large eggs✦ 200g self-raising flour✦ ½ tsp peppermint extract✦ About ½-1 tsp green food colouring paste ICING & DECORATION ✦ 150g unsalted butter, softened✦ 300g icing sugar, sieved✦ 300g chocolate balls or foil-covered chocolate footballs (available online)✦ 4 tbsp sieved apricot jam, warmed✦ 500g green ready-to-roll icing✦ 350g white ready-to-roll icing✦…

TOPPERS Going wild! Delight any animal lover with these friendly lions! They’re the perfect addition to a child’s birthday cake and are easy to make You will need FOR THE LION (MAKES ONE) ✦ 50g golden yellow sugarpaste✦ 15g orange fondant sugarpaste✦ Small amounts of black and brown sugarpaste✦ Candy stick TOOLS ✦ Cocktail stick✦ Sharp pointed scissors✦ Thin palette knife✦ Heart cutter, 2.5cm The lioness is made in the same way as the lion, but the head is made from a yellow ball as she does not have a mane TO MAKE THE LION Step one Divide the yellow sugarpaste, taking about 25g for the body. Form it into an egg shape and add a candy stick for support. Divide the rest of the sugarpaste into about 5g each…

ICED TREATS Teddy bear’s picnic These adorable kawaii-inspired teddy cake pops are super-cute and sure to go down a treat at children’s birthday parties. By Juliet Sear You will need MAKES 12 cake pops 360G CHOCOLATE BROWNIE TORTE (The ingredients below make two 20cm round cakes) ✦ 225g plain chocolate chips (70% cocoa solids)✦ 250g soft unsalted butter✦ 350g light muscovado sugar✦ 6 medium free-range eggs, beaten with 2 teaspoons vanilla extract✦ 225g plain flour PLUS ✦ 300g white candy melt s✦ 12 lolly sticks✦ Polystyrene block, or pack of sugarpaste, for drying✦ 24 small chocolate chips for the ears✦ 100g brown candy melts✦ A small amount of soft-peak black royal icing in a piping bag fitted with a number 1.5 round nozzle, for face details✦ Coloured ribbon, for decoration…

ICED TREATS Ice cream dreams Follow this fun project to create these cute ice cream cake pops. They’ll make a delicious addition to any sunny picnic. Recipe by Lucy Bruns and Hobbycraft You will need MAKES 8 cake pops ✦ 12 cupcakes✦ 400g vanilla buttercream icing✦ Funcakes Extreme White Deco Melts✦ Funcakes Deco Melts in Pink, Blue and Purple✦ Dr Oetker Unicorn Confetti Sprinkles✦ 8 lollipop sticks All items available from Hobbycraft, www.hobbycraft.co.uk TO MAKE THE CAKE POPS Step one Bake 12 cupcakes in the flavour of your choice (use your own recipe or find one at www.hobbycraft.co.uk/ideas). Crumble the cupcakes into fine crumbs in a bowl A. Step two Stir in the buttercream a teaspoon at a time until the mixture is thick and holds when squeezed in your…

BLOGS we love 6 sugarcraft blogs to follow Discover our favourite baking bloggers to inspire you on your own journey… G.G.CAKRAFT A lover of video content? Run by founder and cake artist Joo Hee Kang, aka G.G., this YouTube channel is filled with fabulous how-to videos to help you master the art of cake artistry. Focusing mostly on flowers, if you aren’t up for trying your hand at designing just yet, watching the videos and seeing how G.G. creates her cakes, is an exciting activity in itself. www.youtube.com/c/ggcakraft Bradley Bakes Described as ‘food with a touch of magic’, Bradley Bakes is a blogger who has become famous for baking his way through the Wizarding World of Harry Potter, creating amazing DIY recipes for all the food and drink featured inside the…

SHOWS TOPPERS Make it round! p110 White forest festive tree Impress your guests with a magical tree-shaped cake. This white chocolate sponge filled with fruity compote and topped with treats will add sparkle to your table. By Anna Glover You will need SERVES 16 PREP 4 hrs, plus 6 hrs drying and cooling COOK 1 hr SPONGE ✦ 250g softened salted butter, plus extra for the tin✦ 250g caster sugar✦ 4 large eggs✦ 225g self-raising flour✦ ½ tbsp each ground cinnamon and ground ginger✦ 1 tsp baking powder✦ 150g natural yogurt✦ ½ tbsp vanilla paste✦ 50g white chocolate chips LEAVES, CHERRIES AND JAM ✦ 1 egg white✦ 25g caster sugar✦ 5-6 fresh bay leaves, washed and dried✦ 5-6 cocktail cherries with stalks, drained✦ 125g morello cherry jam✦ Edible glitter (optional) MERINGUES…

Meet the cake professionals MICH TURNER www.lvcc.co.uk Mich has a lifelong passion for cake and is the founder of Little Venice Cake Company, soon to open a new boutique in Dubai. We interview Mich and share two of her bakes. Pages 40, 44 and 70 PEGGY PORSCHEN www.peggyporschen.co.uk Peggy Porschen is the name and talent behind a chain of stunning cake parlours, packed with eye watering delicacies. Peggy shares her crumb coating expertise as well as two lovely recipes. Pages 14, 82, 103 and 130 KIM JOY HEWLETT www.kimjoyskitchen.com Kim Joy is one of The Great British Bake Off’s most memorable bakers for her super-cute creativity. She shares two recipes to inspire your imagination too. Pages 28 and 51 ROB BAKER-GALL www.mrbakerscakes.co.uk The aptly named Mr Baker never ceases to…

BASICS Toolbox essentials There are a few cake-decorating essentials you’ll want in your toolbox to help you achieve a professional finish on your creations… A Palette Knife This is a must-have tool for spreading buttercream and cream cheese toppings. Spatulas can also be used – it’s a good idea to have a range of options in your toolkit. Palette Knife, £11.99 B Icing Rolling Pin You’ll need this to roll out small pieces of sugarpaste or marzipan, for decorations. You’ll need a larger one for rolling out fondant to cover cakes. The smooth, durable plastic surface ensures a neat finish, unlike a wooden rolling pin which can leave a grainy impression. Icing Rolling Pin, £4.99 C Cutters and Moulds There are a huge selection of cutters and moulds available, allowing…

BUTTERCREAM Cupcake bouquet This stunning arrangement of pretty cupcakes makes a glamorous centrepiece for a Mother’s Day treat or a special birthday. By Cassie Best You will need MAKES 24 cupcakes PREP 1 hr 30 COOK 25 mins ORANGE & ALMOND CUPCAKES ✦ 300g butter, softened✦ 300g golden caster sugar✦ 4 large eggs✦ 250g plain flour✦ 100g ground almonds✦ 21/2 tsp baking powder✦ Zest 1 orange, plus 2 tbsp juice✦ 1 tsp almond extract BUTTERCREAM ICING ✦ 200g butter, softened✦ 450g icing sugar, plus a little extra✦ 200g cream cheese✦ 1 tsp almond extract✦ 1 tbsp orange juice✦ Food colouring paste of your choice (we used a mixture of pink and yellow to create coral) YOU’LL ALSO NEED ✦ 250g pack green sugarpaste (or fondant icing mixed with green food…

PROFILE “Create something beautiful & delicious” Founder of Little Venice Cake Company, Mich Turner, on a life of cake decorating and how every day is a learning day… Mich Turner is a global name in the cake world, with 30 years’ experience of cake baking and decorating, an MBE, seven books and a prestigious bakery, Little Venice Cake Company. She has created stunning cakes for Her Majesty The Queen, Pierce Brosnan, Sir Paul McCartney, Emma Thompson and Gordon Ramsay. This year Little Venice Cake Company is opening its first overseas business in the Middle East with a stunning Cake Atelier within Atlantis The Royal in Dubai, offering cakes, bespoke china, silverware, teas and craft baking kits exclusive to the region. Mich shares her early experiences and advice for new cake…

FONDANT Happy hedgehog cake This cute hedgehog by Renshaw features a rainbow of colours - 30 in total! Create your own version in your favourite shades of icing You will need ✦ Filled, stacked and coated cake, carvedinto desired shape (the one here is carved flatter at the front and gradually curved out)✦ All Renshaw Ready to Roll Icing colours (or shades of your choice)✦ Rainbow Dust ProGel – Cream✦ Rainbow Dust Black Food Art Pen✦ Rainbow Dust Edible glue✦ Renshaw Royal Icing✦ Heart shaped cutters in various sizes✦ Dresden tool and cone tool✦ Paintbrush✦ Flower and leaf plunger cutters✦ Cake board and ribbon For Renshaw stockists visit www.renshawbaking.com TO MAKE THE HEDGEHOG CAKE Step one Knead Lincoln Green Icing on a clean, dry work surface. Lightly dust the surface…

TOPPERS Little bear Who doesn’t love a teddy bear? This versatile character can be easily altered to suit a variety of different occasions. By Mich Turner Meet Mich & Little Venice Cake Co. on page 40 You will need FOR THE BEAR ✦ 400g chocolate sugarpaste✦ Small amounts of white and black sugarpaste✦ Red and white sugarpaste, plus gingham bow (for the Christmas bear)✦ Yellow and blue sugarpaste (for the Christening bear)✦ Blue and yellow sugarpaste (for the birthday bear)✦ Cocktail sticks and dried spaghetti✦ Modelling tools, including cone tool FOR THE BASIC BEAR Step one Start by rolling chocolate sugarpaste into an egg shape for the body and a smaller ball shape for the head. Insert a cocktail stick into the body before fixing the head in position. Step…

ICED TREATS Festive wreath It has become one of the iconic flavours of Christmas – this sparkling iced wreath design takes gingerbread to the next level You will need SERVES 12-15 COOK 10-12 mins BASIC GINGERBREAD ✦ 175g dark muscovado sugar✦ 85g golden syrup✦ 100g slightly salted butter✦ 350g plain flour, plus extra for dusting✦ 1 tsp bicarbonate of soda✦ 1 tbsp ground ginger✦ 1 tsp ground cinnamon✦ 1 egg, beaten TO DECORATE ✦ Assorted cookie cutters✦ Blue food colouring paste (optional)✦ 500g fondant icing sugar✦ Edible silver glitter (optional)✦ Piping bag fitted with small nozzle✦ Ribbon & cellophane (if giving as a gift) BASIC GINGERBREAD Step one Put the sugar, golden syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 minutes, stirring until well…

SHOWS TOPPERS The ultimate unicorn Grab your magic whisk and ‘wow’ guests by conjuring up this classic unicorn cake with rainbow centre, sparkling horn and buttercream mane. By Angela Romeo and Annie Rigg You will need SERVES 30 VANILL A C AKES ✦ 350g unsalted butter, at room temperature✦ 350g caster sugar✦ 6 large eggs, beaten✦ 2 teaspoons pure vanilla extract✦ 350g plain flour✦ 2. teaspoons baking powder✦ 4–5 tablespoons milk, at room temperature✦ 3 x 18cm cake tins, greased and lined with baking parchment✦ Pink, orange, yellow, green, blue and purple gel or paste food colouring✦ Wooden skewer VANILL A BUT TERCREAM ✦ 700g unsalted butter, at room temperature✦ 1.4kg icing sugar, sifted✦ Pure vanilla extract (optional) TO DECORATE ✦ 220g white flower modelling paste✦ Edible glue (optional)✦ Gold…

BASICS How to crumb coat a cake Expert cake designer, Peggy Porschen, shows you how to assemble, layer and crumb coat a cake, so it’s ready to decorate! you will need ✦ 3 sponge cake layers✦ Sugar syrup (optional)✦ Buttercream (at room temperature)✦ Turntable (preferably with a non-slip top or damp cloth)✦ Long serrated knife or cake leveller✦ Cake disc (needs to be a few inches larger than the cake board) – Peggy recommends using the loose base of a 30cm cake tin✦ Large palette knife✦ Plain-edge side scraper✦ Tall jug filled with hot water✦ Kitchen cloth✦ 15cm thin cake board Step one Trim the tops off each sponge layer using a long serrated kitchen knife or cake leveller. Ensure that each sponge layer is even in height. If using…

BUTTERCREAM Cherry bake wow This vegan recipe takes the cherry Bakewell to dizzy new heights. Ground almonds and cherry conserve give a delicious nod to this timeless favourite. By Angela Romeo You will need SERVES 20 COOK 30 mins VEGAN DEEP VANILLA SPONGE ✦ 380g plain flour✦ 100g ground almonds✦ 280g caster sugar✦ 4 teaspoons baking powder✦ 2 teaspoons bicarbonate of soda✦ 480g soya yogurt✦ 180ml sunflower oil✦ 2 tablespoons golden syrup✦ 2 teaspoons pure vanilla extract✦ 3 x 18cm round cake tins VEGAN VANILLA BUTTERCREAM ✦ 500g vegan butter, cubed and softened✦ 2 teaspoons pure vanilla extract✦ 1 kg icing sugar PLUS ✦ 50g vegan cherry conserve✦ Pink vegan food colouring (optional, see tip)✦ 35g flaked almonds✦ 25g vegan sugar pearls (optional)✦ 7 vegan glace cherries✦ Piping bag fitted…

BUTTERCREAM Chocolate heaven Chocolate lovers will adore this decadent Ferrero Rocher hazelnut drip cake, filled with delicious nutty, chocolate flavours. By Ana Zelić You will need SERVES 12-14 HAZELNUT BUTTER ✦ 300g blanched chopped hazelnuts✦ 5-10ml vegetable oil (optional) CHOCOLATE BUTTERCREAM ✦ 30g plain flour✦ 130g granulated sugar✦ Pinch of salt✦ 250ml whole milk✦ 225g unsalted butter, at room temp✦ 150g good-quality, 55% dark chocolate, melted✦ 1/2 tsp vanilla extract MERINGUE CRUNCH ✦ 80g egg whites (about 2 large eggs)✦ Pinch of salt✦ 70g caster sugar✦ 20g unsweetened cocoa powder✦ 50g finely chopped hazelnuts MILK CHOCOLATE HAZELNUT FILLING ✦ 100g hazelnut butter✦ 200g, 33% milk chocolate, finely chopped✦ 135g double cream CHOCOLATE HAZELNUT CAKE ✦ Cooking spray or butter, for tins✦ 200g plain flour✦ 2 tsp baking powder✦ 30g unsweetened…

FONDANT This little piggy This impressive bake, with cute fondant face, curly tail and strawberry flavour is sure to be the star of many a party! By Mich Turner you will need SERVES 16-20 (party-size portions) COOK 1 hr 10 min THE SPONGE ✦ 20cm hemisphere tin✦ 275g unsalted butter, softened✦ 275g golden caster sugar✦ 5 large eggs, beaten (weigh the eggs to ensure you have the same weight as the butte r, sugar and flour: 275g✦ 1 tbsp vanilla bean paste✦ 275g self-raising flour✦ 1 tsp baking powder✦ 70ml whole milk STRAWBERRY BUTTERCREAM ✦ 250g unsalted butter✦ 450g icing sugar✦ 35g freeze-dried strawberry powder✦ 2-4 tbsp milk TO DECORATE ✦ 150g pink fondant sugarpaste mixed with 100g gum paste✦ Black fondant paste (for the eyes)✦100g pink, red and white…

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FONDANT Romantic ruffles With an all-in-one sponge and beautiful fondant ruffles, this recipe makes a simple yet stunning wedding centrepiece. By Miriam Nice You will need SERVES 70 PREP 20 mins COOK 1 hr THE SPONGE ✦ 12 large eggs✦ 750g self-raising flour✦ 750g golden caster sugar✦ 200ml vegetable oil✦ 350g butter, softened, plus extra for the tins✦ 3 tsp baking powder✦ 3 lemons, zested THE BUTTERCREAM ✦ 500g butter, softened✦ 1kg icing sugar✦ 3 tbsp milk✦ 2 lemons, zested THE FILLING ✦ 2 lemons, juiced✦ 300g lemon curd YOU’LL ALSO NEED ✦ 1.7kg white fondant✦ Icing sugar✦ 25cm round springform cake tin✦ 20cm round springform cake tin✦ Cake boards & 6 plastic drinking straws a simple but stunning design that's easy on the budget, too! EASIEST-EVER WEDDING CAKE Step…

ICED TREATS Floral hoop cookies These elegant cookies by Peggy Porschen are all about flower power. The royal icing and edible flower top is a simple technique with impressive results You will need MAKES 12 cookies COOK 8-12 mins HONEY, LEMON AND LAVENDER SHORTBREAD ✦ 155g unsalted butter, diced✦ 1 tsp salt✦ 80g honey✦ 50g caster sugar✦ 225g plain flour, sifted, plus extra for dusting✦ 25g lemon zest, finely grated (about 3 lemons)✦ 25ml lemon juice (about ½ a squeezed lemon)✦ 1 tsp dried culinary lavender FOR THE LEMON ROYAL ICING ✦ 500g icing sugar, sifted✦ 2 egg whites✦ 1 tsp lemon juice✦ Magenta food colouring paste FOR THE DECORATION ✦ Dehydrated edible petals, such as yellow calendula, blue cornflower, pink carnation, orange marigold✦ 12 dried cornflower blossoms or carnations…

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ICED TREATS Love at first bite These cute cookies would make a lovely gift for someone special on Valentine’s Day. Recipe by Cassie Best You will need MAKES 20 biscuits PREP 30 mins, plus chilling COOK 12 mins ✦ 175g plain flour✦ 100g chilled butter, cubed✦ 85g icing sugar✦ 1 tsp vanilla extract✦ 1 egg yolk TO DECORATE ✦ 500g ready-to-roll fondant icing✦ Red food colouring✦ 100g icing sugar✦ Black food colouring✦ Edible pearly balls YOU WILL ALSO NEED ✦ 6cm and 8cm heart-shaped cutters PHOTO: Jonathan Kennedy FOOD STYLING: Julia Azzarello STYLING: Lucy Harvey TO MAKE THE LOVE BUG COOKIES Step one Put the flour, butter, sugar, vanilla and egg yolk in a food processor. Dribble in 1 tbsp water and blitz until the mixture comes together to form…

SHOWS TOPPERS Easter speckled nest cake Dressed for Easter in speckled meringue buttercream and crowned with mini chocolate egg nests, this spectacular cake by Peggy Porschen is a real showstopper You will need SERVES 10 CHIFFON SPONGE ✦ 105g egg yolks (approx 6 eggs)✦ 300g caster sugar✦ 1 tsp vanilla extract✦ 100ml sunflower oil✦ 300g plain flour✦ 4 tsp baking powder✦ 220g egg whites (from approx. 7 eggs)✦ 160ml whole milk✦ 3 x 15cm (6in) shallow cake tins CHOCOLATE NESTS ✦ 100g dark chocolate (53% cocoa solids)✦ 1 tsp cocoa butter✦ 50g cornflakes✦ 10 mini chocolate eggs✦ Small pink glimmer pearls✦ 10 pastel-coloured mini sugar blossoms (ready-made or use cutters to make your own)✦ 15-hole silicone half-sphere mould (each half sphere 5cm in diameter) VANILLA MERINGUE BUTTERCREAM ✦ 270g caster…

SHOWS TOPPERS Let it snow! Do you want to build a snowman? This super-cute creation from Lakeland may not melt but we bet he won’t stick around for long either! You will need THE SPONGE ✦ Two medium and two small Lakeland Hemisphere Cake Pans✦ 625g margarine✦ 625g caster sugar✦ 10 eggs, beaten✦ 2 tsp vanilla extract✦ 625g self-raising flour BUTTERCREAM ✦ 100g unsalted butter, softened✦ 225g icing sugar✦ ½ tsp vanilla extract✦ 4 tbsp jam TO DECORATE ✦ 1.5kg ready-to-roll white icing✦ 50g ready-to-roll black icing✦ 250g ready-to-roll blue icing✦ Brown food colouring✦ Orange food colouring✦ 1 long plastic dowel✦ Gum tragacanth✦ Dried spaghetti Make this for a winter birthday or a Christmas centrepiece TO MAKE THE SPONGE Step one Preheat the oven to 180°C/gas mark 4/160°C fan and…

INTERVIEW Meet Peggy! Peggy Porschen Master baker, decorator and owner of a chain of beautiful cake parlours, Peggy shares her recent experiences How have the last couple of years been for you and your business? It’s been a bit of a rollercoaster to say the least. We are deeply grateful for our loyal following and the kind, supportive encouragement from our local and social community. That positive force really does keep us going. What have been the highlights? Publishing my 10th recipe book, A Year in Cake: Seasonal recipes and dreamy style secrets from the prettiest bakery in the world, has certainly been a major highlight. The recipes are a curation of our all-time favourite seasonal collections. During the dark days of the first lockdown, it felt like such a therapeutic…