Helpful recipes to get you started 

 

Sponge cakes 

The recipes here are all to make a 6" round cake, and assume that the eggs are large weighing without their shell, approximately 63g (2oz) each.

Vanilla sponge

This recipe is essentially based upon the madeira cake and is ideal for novelty cake sculpting. Fill it with buttercream or jam or both!

190g (6oz) Castor sugar
190g (6oz) Margarine or Butter
190g (6oz) Self raising flour
95g (3oz) Plain flour
3 Eggs beaten
1 tsp Vanilla essence

Mix together the sugar and margarine until light and fluffy.
Sift the flour into the bowl and add the eggs and flavouring.
Mix until completely smooth and pour into cake tin.
Cook on 150ºc electric, 130ºc fan assisted, 300ºf or Gas Mark 2, for approx. 1-1¼hr.

 

Moist Chocolate sponge

This cake is the best chocolate cake I've ever tasted, you can make it even more chocolatey by replacing some of the flour for even more cocoa. Fill it with chocolate buttercream or ganache.

2 Large Eggs
125 ml (4 floz) Corn oil
125 ml (4 floz) Milk
250g (8oz) Castor sugar
155g (4oz) Plain flour
95g (2oz) Cocoa powder
2 tsp Baking powder
Pinch Bicarbonate soda

Put the liquids in the bowl first then sift the dry ingredients on top. Mix on a slow speed until all the ingredients are combined. Mix of High speed for 1-2 minutes until the mixture is smooth, DO NOT OVER MIX!

Cook on 150ºc electric, 130ºc fan assisted, 300ºf or Gas Mark 2, for approx. 1-1¼hr.

 

Lemon sponge

This recipe is essentially based upon the Victoria sponge cake and is an ideal celebration cake. Fill it with lemon buttercream or Lemoncurd or both!

200g (6½oz) Block Margarine or Butter
200g (6½oz) Castor sugar
200g (6½oz) Self raising flour
3 eggs
1 Zest of Lemon
1½ tbsp. Lemon juice

Put the liquids in the bowl first then sift the dry ingredients on top. Mix on a slow speed until all the ingredients are combined. Mix of High speed for 1-2 minutes until the mixture is smooth, DO NOT OVER MIX!

Cook on 150ºc electric, 130ºc fan assisted, 300ºf or Gas Mark 2, for approx. 1-1¼hr.

 

 

Working with CMC

CMC is short for the man made product Carboxymethyl Cellulose, it is used in the food industry as a thickening agent also called Tylose and an alternative to Gum Tragacanth. When working with sugar we can use it in a variety of ways.

 Modelling Paste

500g (Approx. 1lb) Sugarpaste
½ - 1tsp CMC powder

Knead 1 tsp of CMC into the sugarpaste. The sugarpaste will start to thicken as soon as the CMC is added. This is now modelling paste and can be used straight away. The paste will gradually thicken more over the next 24 hours, and depending on what you are using the paste for, a little more can be added to make it even firmer. Please note though that by doing this shortens your working time as it dries out much faster, so you'll have to work fast!!

Also be aware that differences in weather conditions like temperature and humidity can effect it and so adjust the amount used to suit.

Store in an airtight container or double bagged. 

 

Sugar Glue

¼ teaspoon CMC powder
2 tbsp. Warm water or Vodka

Mix the CMC with water or vodka and leave to stand until powder is full absorbed (this will take a few hours, I make mine in the evening and leave it overnight).

The glue should be smooth and of slightly thick consistency. If the glue thickens even further over the next few days then add a small amount of water to it and shake well.

Store in a jar (or an airtight container) Glue made with watewr should be used within 2 weeks, made with vodka it can be used until gone.

When using, brush a thin layer of glue over the item you wish to stick and then leave a moment for it to become tacky, then press into place and stick. 

Pastillage

2tsp CMC
260g (9oz) stiff peak royal icing.

Work the ingredients together, it will start to thicken immediately. Knead on a work surface sprinkled with icing sugar until it becomes a dough, if it is sticky keep adding icing sugar until it is smooth and crack free. Use immediately or store in an airtight container and refrigerate or freeze until needed. Bring back to room temp before using.

 

Pastillage sugar sticks

When making pastillage you'll always have left overs, roll it into long thin sausages and cut into lengths of about 10cm (4"). Leave them on a sheet of foam to dry out for at least 24 hours and then store in an airtight container.

The sticks come in handy when you need added support when modelling, usually to hold heads in place and bodies straight.

If you haven't got any leftover pastillage and only need a small amount especially for sticks then use the following amounts.

1tsp stiff peak royal icing
¼tsp CMC

 

Royal Icing

Traditionally used for covering and decorating cakes, today we find it a more specialised form of cake decorating.  Still it has it's place and uses and is an invaluable medium when cake decorating.

 2tsp Meri-white
2 tbsp Water
8oz icing sugar

 

(Add ½ tsp glycerine if coating a cake. When making runouts use fresh royal icing as the older the weaker, use within a week).

Larger amount

1tbsp Meri-white
4 tbsp water
16 oz icing sugar

 

 

 

 

 

 

Flower Paste >>>> 
This link takes you to 'Dusky Rose' website

 
 
 
 
 
 
© Designed and created by Elaine Thomas @ creative celebration cakes.