Welcome to our first Christmas issue
Preparing for Christmas and the Holiday Season is the perfect time for all of the family to have fun in the kitchen. Homemade treats make wonderful gifts and everyone appreciates the personal touch. They truly are the gifts that money cannot buy and only love can provide. Our step by step instructions are designed to hold your hand from the very beginning and guide you along the road to success. The most important thing is to enjoy the experience, don’t be afraid or worried, just relax and have fun.
Pat
Knightsbridge PME Ltd Publisher
In this Christmas issue
Focus on sugarpaste
4
Cookie and cake
focu s on
sugarpaste
How to Us e
S
Preparation
ugar as a decorat ive medium confectionery. is by far the Remove the most importa The Roman paste Arabia and s were introdu nt material the paste together from the packet and India and most in the world ced to it from knead until it is soft of importantly sugar from much the same their trade and smooth, the Persian raw cane. contacts with way as working in s and Arabs Try not to a bread dough. learnt how use any dusting The word to refine of Icing stage as it may Sugar has hardly upset the balance Sugar at this changed from during the and create of the paste medieval period the original a crumbly Arabic name texture. that sugar By the 15 th sukkar and was importe Centur y and it was d into Europe following many understanding by the Venetia years of experim Adding Colou of this amazing ns. entation a medicine, sweete ingredient r much had develop For best results clearer ner, preserv ed, resultin ative and also including the select a good concentrated use of Sugar quality an artistic medium g in its use as a paste colour as a paste of tremendous and use a cocktail stick (toothpi and modelli The love affair ng medium ck) to add flexibility with Sugarpa the colour. . Knead the ste has spread by a wide range paste and colour across the of different A wonderf together. world and names includin Icing all of ul marbled is often referred which basically effect can be g Rolled Fondan only partially to achieved if refer to an a cake and t, Roll out Icing blended. icing made create beautifu and Plastic from sugar l decorations. that can be Although original used to cover ly Sugarpaste purchase a was made readymade from scratch, paste. A good most people use, set with quality now opt to a slight crust and most importa paste should be smooth and silky, easy ntly easy to to cut and have a great taste.
5
cookie and cake
Seasonal product range
9
Christmas
TM
Tree SC602
Candy Butto
ns
The quick and easy way to make your colourful candy own treats. Just melt and go. from Fifteen Choose different colours PME CB001 and flavours. – PME CB015
Star SC605 Angel SC604
Create your own beautifu l Poinsettia many of the using as different shape cutters as you Just mix and like. match. JEM 103FF01 2
Round Cake
Snowflake SC606
2
Pans
ul
JEM 102C10
10
Winter Snow
Candy Moul
Have fun making your own Candy and Snowflak Snowman es. Great for those Christm Party Bags. as PME CM407
d
red Sugar
paste
option, quick and easy and guarantees consistency of colour.
4
Shapes
or email stockist
11
M a ki ng th e
Piping G el
The bakery world has been using of us will have Piping realising it. Thinkprobably eaten or seen Gel for a very long time and most it on cakes of Cream whirls with a red gel centreDonuts with a red gel and desser ts without piped decora line on top, or maybe Cupca Viennese tion kes with a coloured clear Piping Gel has very little basically a combi taste, is soft to eat, will nation of Gluco se Syrup, Water easily take colour and is , Sugar and a Gelling Agent .
Pipin
g PME PG210 As the name denotes it’s great for piping Cookies, Cupcake especially on s and Celebra looking for tion Cakes. a Stained Glass If you are Window effect no further, Piping Gel then look is the answer.
Contact your
local stockist
Five Petal PME
12
mas Christ eas gift id
W h at’s
or email stockist
@knightsbridge
Contact your
pme.co.uk
in store
Tool Cadd
y - PME
Available with UK and EU plugs. PME CM103 (UK plug).
Savoy Piping set Chef in your for the Pastry kitchen JEM
Behin d th e sc
Cupcake
Decorating
pronounced
Set - JEM
The set comes with a PME 10year Warrant ensuring a quality of finish y, and providin confidence ga of use for the future. PME TC606.
Piping Nozz
le Set
Contact your
Create everythi ng from simple sugar flowers stars to amazing and all organise d within a useful case. strong The set also includes a coupler two Flower Nails. So let’s and get piping. JEM NZ782.
local stockist
or email stockist@
knightsbridgepm
e.co.uk
bul-bu-lus
Having tried, tested and sold the lace bobbins to her students it became obvious that this was a great concept and following conversa therefore tions with Malcom Craig an engineer and the original owner of PME she provided him with a sample of her Walnut Bobbins. The tooling was made and the Bulbulou s Cone was created
Ann Pickard has always been recognis ed for her modellin g and to begin with 26+ years ago was using Wooden Lace Bobbins to add wonderf ul detail to her figures. Having been designed for lace the wood proved to be too soft and therefor e easily
This wonderf ul two part caddy will organise your help workspace as well as providin plenty of room g for additiona l tools and brushes. With a full set of high quality modellin ideal for use g tools, when making Gum Paste Figure Modellin Flowers, g plus a wide range of Basic Techniques. An essential for any cake tool kit. decorators
- JEM Endless piping possibilities with this set Seamless Stainless of 26 Steel Nozzles.
en es at
In today’s world of Cake equipment for granted Decorating and Baking and probab ly don’t stop we are inclined to take inspired and to think of our the back ground tools and developed Most model their innova stories that ling tools are tion. and were made classic shapes using whate that have been shapes and ver mater used were then gradually honed ials came to hand. Many by sculptors and artists for started life into the design as simple bone centuries without i.e. s that we Bone Tool, or wooden Of course Ball Tool and now use and love and time doesn Shell Tool etc. cannot manag ’t stand still e story of three and new ideas and conce modelling tools pts are always that we now emerg PME Bulbu accept as basics. ing and this is the lous Cone (PME 9) desig damaged, so ned in 1988 looking for something better she (26yrs ago) and manufac then went on to tured at the commission PME Harrow, factory in Inspired by a local craftsma England. n and wood turner to make them Ann Picka from Walnut. rd At classes and
Everything that you need to decorate simply add cupcakes, buttercream or frosting ready to go. and you are 15 pieces including Stainless Steel and Disposab Piping nozzles le Piping Bag. JEM NZ9998 .
A fun gift for any aspiring home baker or those difficult to buy for family and friends.
11
13
A set of 14 high quality modelling and craft tools in a handy storage caddy/ container.
Complete with 4 step by step on lessons and line all the basic cutters tools and equipme nt that you will need to complete the course. You can even print your own certificat e. A wonderf ul fun in the kitchen gift that’s not just Buttercream for Christma Decorated s but all year Cupcakes OCD00 round. 1 and Simply 12 Sugarpaste OCD002.
e.co.uk
Behind the scenes
No mess, no water and easy to use. With three melting pots this is a must have for Cake Pops and Candy Moulding. For great results use in conjunct PME Candy ion with Buttons.
It Click it, Watch it, Make it. It couldn’t be any easier.
knightsbridgepm
of 4
10
local stockist
What’s in store
CakeIt Kits - Cake
or email stockist@
FP510 set
Daisy Centre
local stockist
JEM 103FF02
4 set of 6
or email stockist@
e.co.uk
From Buttercr eam to Choux Pastry and Cream to Cake Fresh Batters, this is a collectio no home baker n that should be without. A 12 professio set of nal large piping nozzles in an storage box, easy perfect for all those piped techniques. baking JEM NZSS1.
Adding to
Icings The Gel texture works really well with Royal and Buttercr eam and when Icing blended in ideal icing for creates an Painted Effects There is no and Piped Flowers. real recipe just add a little make an icing at a time to that works for you. Wonder Brush Embroid ful for ery and Piped Roses.
es
knightsbridgepm
Colouring For best results select a good quality concentrated paste colour and mix well. Consider spoonin g the gel onto a clean work surface and using a pallet knife to paddle the colour into the Gel. To create a sparkling Gel and a wonderf Bling! Bling! ul Effect simply mix in PME Pearly White Lustre colour.
set of 3
rose cooki
9
Electric Chocolate Melter - PME
Uses Water effects’ are probably one of the most popular
uses, simply spread onto the icing and you’re ready to go. It also makes great glue for cookies and cakes.
Baking Cases
New foil lined Christmas Baking Cases, the clarity ensuring of design is not lost during The quick baking. and easy way to upgrade seasonal treats. your PME Christm as Tree, Deep Standard Cup BC763 & PME Fun Snowma Deep Standard n, Cup BC764
pme.co.uk
m ost of...
of 4
2
@knightsbridge
Making the most of piping gel
PME HL544
RW702 set
Roll out white sugarpaste and using a petal blossom five cutter, cut out attach to the the shape, cookie using piping gel, relocate the hole using the bulbulou s cone tool. For the centre, place a small ball of yellow paste into the JEM daisy centre and form the centre. press to
Muffin Pans
When preparin g cornflour may cut out shapes a dusting of provide a smoothe the choice r finish but is yours.
Contact your local stockist
1
High quality Non-Stick Muffin pans your baking ideal for all needs. A must have for all bakers. home PME 12 Standard Cup Muffin Pan CSB 110 & PME 24 Mini Cup Muffin Pan CSB111
Edge PME
of 3
a- Cake
One easy step to releasing perfect cakes time from your cake pans. every Available as or simple brush a spray on option. PME Spray RC002 & PME Brush on RC001
Rolling Out If you think of Sugarpa technique is ste as a pastry the same. The then the only things to rememb that you need er is when covering a cake to always use Icing Sugar cookie, cupcake or not only taste for dusting as this will better but also reduce any possibilit of ferment ation or mould y etc. Contact your
CA505 set
Christmas
Release-
Cut Out
3
es
Roll out green sugarpaste and cut out leaves using holly the holly plunger cutter. Attach the leaves to the cookie.
Roll a thin sausage of red paste and small parts cut off to form small berries.
Holly Plunger
d Sugar
This is a great
3
Calyx PME
Uncoloure
Ready Colou
Holly cooki
1 2
Round & Wavy
paste The perfect choice to obtain true colours. Most manufac tures add a white food colour to their ready made white Sugarpaste which means that when adding colour you are always working from a base that has been pre coloured white. Uncoloured Sugarpaste SP970.
Sugarpaste 2.5kg SP998 1kg SP996.
cookies
2
Don ’t be afra id to mix and match different colours of sug arpaste to create you own des igns r
Baub
les & Bow Wow your family and friends with beautiful baubles, these topped off with a wonderf stylish bow.
Bake like a professional using quality pans. Manufac round tured in high quality anodised aluminium and available in sizes from diameter. 3”-16” PME RND03 3 – PME RND16 3
Poinsettia
1
Roll out green sugarpaste and using the calyx cutter large cut out the shape and to the cookie. attach Mark with the sharp end flower/leaf of the To cover the shaper. cookies roll out red or sugarpaste white and cut out Roll out red a circle using sugarpaste cutter from the round and cut out the round paste using the and wavy edge the three smaller cutter. and attach cutters, mark to the cookie. Attach the circle to the cookie using gel. Insert the piping For the centre, bulbulous cone place a small cookie to relocate tool into the ball of green paste into the hole for the JEM daisy the ribbon. centre and form the centre. press to
1
Poinsettia
Christmas
10
flower cookies
Shopp in g List
Snowman SC603
Dove/Robin SC610
Flower power
PME Quilt
ing Tool and
designed
in 1997 (17yr
local stockist
knightsbridgepm
e.co.uk
Christmas Fu modellingn
Percy the
1
Penguin
Using a ping pong size ball of white sugarpaste prepare the penguin’s body moulding into by a cone.
2
Roll out black sugarpaste and use the tree cookie large cutter to cut out a shape. will create a flipper, beak This and overcoa penguin. t for the
3
Using a cutting wheel trim away the lowest third of the shape and place into a for later. food bag
Tree
1
Roll a plum size ball of green sugarpas triangle by te into a rolling one side between of your hands the palms to make a tree shape. larger or smaller Make a tree by using ball of sugarpas a larger or smaller te.
4
Using scissors to make an open lengthways in to the sugarpas beak cut of the tree. te at the top
2
Cutting Whe
s ago)
or email stockist@
14
exhibitions Ann can often be heard to say “that the two things would take she to a desert island would her Lipstick be and the PME Bulbulous Cone modelling tool”.
els (QT425
Inspired by & CW426) Nadene Hurst Nadene Hurst is probably best known author example for her Royal s of her work Icing and as can she was also an Internati a regular demons be found in many publicati onal Tip s and ons. For many trator for PME PME Supatub es. So when years and a great Ideas she was looking supporter ‘Sugar Quilting’ of the to write a , Malcom Craig Bu lbu new book develop the at PME was called tools that she the obvious ideal lou s Con e choice to help required. Nadene had and frillfor modellingbeen using a specialist wanted somethi ing tool designed ng that could to remove become available transfers and Quiltin lettering but to everyon Nadene’s original e det ail. g Too l - use inspired tool d to was some combine d the Quilting time later that Tool and a they were Cuttin Cutting Wheel developed into two separate and it intricat g Wh eels Modelling Tools. - for e cut
Contact your
Modelling fun
1
To
Freezy the
create the snowman, roll one small, one medium and one large sugarpaste ball of white and place one on top of the other. Follow stage 7 from the penguin to smiley mouth add eyes, and buttons.
2 3
create
Take a very small orange ball of sugarpas and roll it in te to a cone shape and thumb between finger to make a carrot nose, with a leaf add line detail veining tool or cutting wheel.
stit ch
sha pes all tho se A goo have d qua lity mo a the pas sm oot h fin delling te ish and too l sho not tea uld The wh r not wob eels should ble mo ve easily The hea and ds not fall of out or modelling be eas too ls sho ily rem oved uld
Use a pair of scissors to snip cuts sugarpaste. into the Start at the base and work upwards around the tree to the top.
Snowman
4
Roll two balls of black sugarpas a lot to make te, flatten one the larger brim flatten the of the hat and other a little to make the hat. Attach top of the the top of Turn the shape the hat centrally brim. Add holly over and create to the and berry by lightly pushing the flippers edible decorati desired. a leaf veining ons if sugarpaste tool into the on either side, Dust the whole Place the overcoa of the snowma t onto the lustre, follow n in pearl penguin body, keep the cut stage 8 from edge at the help with this. the penguin base and attach with a little to A large flat cooled boiled ended brush add rosy cheeks water or piping will help, Curve the if required. beak over gel. Percy’s head back his flippers and bend to make him look as though is ready to throw a snowbal he l! Make two indents for the eyes, a cone tool will bulbulous help with this, very small then roll two black balls of sugarpas make simple te and attach eyes. to
5
5
6
7
14
13
8
Try spraying red lustre in to the lid of aerosol and the leave it to dry to become This will not dust. take long. Use a brush in motion to a circular add rosy cheeks Contact your to Percy. local stockist
or email stockist@
knightsbridgepm
e.co.uk
CakeIt team Pat Trunkfield Paula Macleod Tony Warren Alexandre Noronha Glen Macleod Jacqueline South - Jax Design & Illustration Fuller Davies - Printer Contact your local stockist or email stockist@knightsbridgepme.co.uk
3
f ocu s o n
sugarpaste
How to Use
S
ugar as a decorative medium is by far the most important material in the world of confectionery. The Romans were introduced to it from their trade contacts with Arabia and India and most importantly the Persians and Arabs learnt how to refine sugar from raw cane.
Preparation Remove the paste from the packet and knead the paste together until it is soft and smooth, in much the same way as working a bread dough. Try not to use any dusting of Icing Sugar at this stage as it may upset the balance of the paste and create a crumbly texture.
The word Sugar has hardly changed from the original Arabic name sukkar and it was during the medieval period that sugar was imported into Europe by the Venetians. By the 15th Century and following many years of experimentation a much clearer understanding of this amazing ingredient had developed, resulting in its use as a medicine, sweetener, preservative and also an artistic medium of tremendous flexibility including the use of Sugar as a paste and modelling medium.
Adding Colour For best results select a good quality concentrated paste colour and use a cocktail stick (toothpick) to add the colour.
The love affair with Sugarpaste has spread across the world and is often referred to by a wide range of different names including Rolled Fondant, Roll out Icing and Plastic Icing all of which basically refer to an icing made from sugar that can be used to cover a cake and create beautiful decorations.
Knead the paste and colour together. A wonderful marbled effect can be achieved if only partially blended.
Although originally Sugarpaste was made from scratch, most people now opt to purchase a readymade paste. A good quality paste should be smooth and silky, easy to use, set with a slight crust and most importantly easy to cut and have a great taste.
Uncoloured Sugarpaste The perfect choice to obtain true colours. Most manufactures add a white food colour to their ready made white Sugarpaste which means that when adding colour you are always working from a base that has been pre coloured white.
Sugarpaste 2.5kg SP998 1kg SP996.
Uncoloured Sugarpaste SP970.
Ready Coloured Sugarpaste This is a great option, quick and easy and guarantees consistency of colour.
Cut Out Shapes When preparing cut out shapes a dusting of cornflour may provide a smoother finish but the choice is yours.
Rolling Out If you think of Sugarpaste as a pastry then the technique is the same. The only things that you need to remember is when covering a cookie, cupcake or cake to always use Icing Sugar for dusting as this will not only taste better but also reduce any possibility of fermentation or mould etc.
4
Contact your local stockist or email stockist@knightsbridgepme.co.uk
cookie and cake
Tree SC602
TM
Star SC605 Snowman SC603
Angel SC604
Dove/Robin SC610
Snowflake SC606
e k a c d n a e i k o o c
let’s decorate cookies e k a c d n a e i k o o c
TM
easy bakes
Vanilla Cookies
TM
To cover each cookie cut out a sugarpaste shape and attach to the cookie using piping gel as a glue. Insert the bulbulous cone tool into the cookies to relocate the hole for the ribbon to be attached.
200grams (7ozs) Butter 200grams (7ozs) Sugar (caster or granulated) 400grams (14ozs) Flour (plain or self raising) 1 Egg (ideally large, lightly beaten) PME Vanilla Bean Paste (to flavour)
Snowman Cookie
1
Roll out white sugarpaste and cut out snowman shape, attach to the snowman cookie.
2 3
Emboss the detail onto the snowman using the flower/leaf shaper.
2 3 4
Mix all ingredients together and then gently knead into a dough.
Wrap in cling film and rest for approximately one hour.
1
Cream the Butter and Sugar together. Add the Egg and then blend in the Flour and Vanilla Bean Paste.
Roll out onto a floured work surface ideally using PME Spacers to ensure an even thickness.
Cupcakes 225grams (8ozs) Sugar (caster or granulated) 225grams (8ozs) Self Raising Flour 225grams (8ozs) Softened Butter or block Margarine 4 Eggs (Ideally medium) PME Vanilla Bean Paste (to flavour)
Vanilla Bean Paste Cut out required Cookies VE025 and place onto a Baking Sheet lined with Parchment Paper.
5
6
Rest before baking at 180°C or Gas Mark 4 for approximately 6 – 10 minutes.
1 2 3
Place all ingredients into a bowl and beat until light and fluffy. Spoon or pipe the mixture into the baking cases.
Bake at 180°C or Gas Mark 4 for approximately 15 – 20 minutes.
Using blue sugarpaste cut out a snowman shape. Use a cutting wheel to separate and cut the hat and head section and then use the snowman cutter to cut the scarf from the side as seen in the diagram. Cut a small section off the bottom of the scarf to form the neck section. Use the cutting wheel to cut the tassels in the scarf and attach to the snowman using piping gel. Use the quilting tool to outline the scarf.
Star Cookie
1 2 3
Using yellow sugarpaste, roll and cut out the star shape.
4
For the nose, roll a small orange ball of sugarpaste into a carrot shape and attach to the snowman using a scriber needle and for the eyes and buttons roll small pieces of black sugarpaste into balls and attach using piping gel.
Attach the star to the cookie.
Outline the star using the quilting tool.
To enhance the star it can be sprayed with gold lustre spray.
Robin Cookie 1
Roll out a piece of brown and red sugarpaste and attach them together by rolling over again.
2 3 4
Place the cutter over the paste so the red part is in the correct position before cutting.
Attach the cut out robin onto the cookie. Use the flower/leaf shaper to mark the detail on the wings and tail.
To attached the cookies to sticks, gently insert Lollipop Sticks after baking and whilst the cookie is still warm.
6
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Contact your local stockist or email stockist@knightsbridgepme.co.uk
7
e k a c d n a e i k o o c TM
let’s
decorate cupcakes
Piping
1
Cut the end off of the disposable bag and place the piping nozzle inside, making sure that the design is clear of the cut end. Fill no more than half way with buttercream or frosting.
s a m t s i r h C Candy Buttons
Poinsettia
The quick and easy way to make your own colourful candy treats. Just melt and go. Choose from Fifteen different colours and flavours. PME CB001 – PME CB015
Create your own beautiful Poinsettia using as many of the different shape cutters as you like. Just mix and match. JEM 103FF012
Christmas Baubles & Bow Wow your family and friends with these beautiful baubles, topped off with a wonderful stylish bow. JEM 102C1010
Piping Nozzle
NZ2M
Vanilla Frost-a-Cake FAC405
Round Cake Pans Bake like a professional using quality round pans. Manufactured in high quality anodised aluminium and available in sizes from 3”-16” diameter. PME RND033 – PME RND163
2
Hold the bag upright and pipe a small swirl in the centre of the cupcake to help as a guide. Pipe around and over the centre swirl begin at the edge of the cupcake and finish in the centre to create a dome.
Angels
3
Place the piped cupcakes on a sheet of parchment paper and spray with PME Edible Lustre Spray, the excess spray can be used as a dust when dried, so don’t throw away the parchment paper. We have used Pearl and Baby Blue but don’t be afraid to try any of the Lustre colours, you have Ten to choose from.
4
Use the small angel cutter to cut out a shape from white sugarpaste. Push the smooth side of the bulbulous cone tool into each wing three times to create undulations, repeat for the dress. Use a brush to paint Gold Lustre for the hair, also to trim the wings, and edges of the dress . For an alternative design and added texture run the stitch wheel along the sugarpaste before painting. Leave to dry if desired and push directly on to the cupcake to secure.
8
Shopping List
5
Christmas Trees
Cut out a small tree from green sugarpaste. Run the stitch wheel through the sugarpaste from side to side to create a design or snip in to the sugarpaste with scissors to texture then add lustre spray.
Pearl Lustre Spray PME LS695
Snowflake
6
To make a quick and easy snowflake, paint the white sugarpaste shape with piping gel or cooled boiled water and sprinkle liberally with edible glitter flakes. Try crushing the glitter flakes with the plain end of the bulbulous cone tool to make them finer. A different design idea is to push the leaf veining tool into each snowflake arm, add a stitched effect either side and place a pearl in to the centre before spraying with pearl lustre to finish.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Release- a- Cake One easy step to releasing perfect cakes every time from your cake pans. Available as a spray or simple brush on option. PME Spray RC002 & PME Brush on RC001
Winter Snow Candy Mould Have fun making your own Candy Snowman and Snowflakes. Great for those Christmas Party Bags. PME CM407
Muffin Pans High quality Non-Stick Muffin pans ideal for all your baking needs. A must have for all home bakers. PME 12 Standard Cup Muffin Pan CSB 110 & PME 24 Mini Cup Muffin Pan CSB111
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Baking Cases New foil lined Christmas Baking Cases, ensuring the clarity of design is not lost during baking. The quick and easy way to upgrade your seasonal treats. PME Christmas Tree, Deep Standard Cup BC763 & PME Fun Snowman, Deep Standard Cup BC764
9
flower 1 cookies
Poinsettia cookies Roll out green sugarpaste and using the large calyx cutter cut out the shape and attach to the cookie. Mark with the sharp end of the flower/leaf shaper.
1
2
2
3
To cover the cookies roll out red or white sugarpaste and cut out a circle using the round cutter from the round and wavy edge cutter. Attach the circle to the cookie using piping gel. Insert the bulbulous cone tool into the cookie to relocate the hole for the ribbon.
Roll out red sugarpaste and cut out the paste using the three smaller cutters, mark and attach to the cookie.
Holly cookies
1 2
Roll out green sugarpaste and cut out holly leaves using the holly plunger cutter. Attach the leaves to the cookie.
3
Piping Gel
Roll a thin sausage of red paste and cut small parts off to form small berries.
For the centre, place a small ball of green paste into the JEM daisy centre and press to form the centre.
Don’t be afraid to mix and match different colours of sugarpaste to create your own designs
Making the most of... The bakery world has been using Piping Gel for a very long time and most of us will have probably eaten or seen it on cakes and desserts without realising it. Think of Cream Donuts with a red gel line on top, Viennese whirls with a red gel centre or maybe Cupcakes with a coloured clear piped decoration Piping Gel has very little taste, is soft to eat, will easily take colour and is basically a combination of Glucose Syrup, Water, Sugar and a Gelling Agent.
Round & Wavy Edge PME RW702 set of 4
Uses Water effects’ are probably one of the most popular uses, simply spread onto the icing and you’re ready to go. It also makes great glue for cookies and cakes.
PME PG210
Piping
As the name denotes it’s great for piping especially on Cookies, Cupcakes and Celebration Cakes. If you are looking for a Stained Glass Window effect then look no further, Piping Gel is the answer.
Holly Plunger PME HL544 set of 3
Calyx PME CA505 set of 3
Christmas rose cookies
1
Roll out white sugarpaste and using a five petal blossom cutter, cut out the shape, attach to the cookie using piping gel, relocate the hole using the bulbulous cone tool.
2
For the centre, place a small ball of yellow paste into the JEM daisy centre and press to form the centre. Five Petal PME FP510 set of 4
Colouring For best results select a good quality concentrated paste colour and mix well. Consider spooning the gel onto a clean work surface and using a pallet knife to paddle the colour into the Gel. To create a sparkling Gel and a wonderful Bling! Bling! Effect simply mix in PME Pearly White Lustre colour.
Adding to Icings The Gel texture works really well with Royal Icing and Buttercream and when blended in creates an ideal icing for Painted Effects and Piped Flowers. There is no real recipe just add a little at a time to make an icing that works for you. Wonderful for Brush Embroidery and Piped Roses.
Daisy Centre JEM 103FF024 set of 6
10
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Contact your local stockist or email stockist@knightsbridgepme.co.uk
11
s a m t s i r Ch ideas gift
What’s
in store
Tool Caddy - PME A set of 14 high quality modelling and craft tools in a handy storage caddy/ container.
Electric Chocolate Melter - PME No mess, no water and easy to use. With three melting pots this is a must have for Cake Pops and Candy Moulding. For great results use in conjunction with PME Candy Buttons. Available with UK and EU plugs. PME CM103 (UK plug).
Savoy Piping set for the Pastry Chef in your kitchen - JEM
Behind the scenes at In today’s world of Cake Decorating and Baking we are inclined to take our tools and equipment for granted and probably don’t stop to think of the back ground stories that inspired and developed their innovation. Most modelling tools are classic shapes that have been used by sculptors and artists for centuries and were made using whatever materials came to hand. Many started life as simple bone or wooden shapes and were then gradually honed into the designs that we now use and love and cannot manage without i.e. Bone Tool, Ball Tool and Shell Tool etc. Of course time doesn’t stand still and new ideas and concepts are always emerging and this is the story of three modelling tools that we now accept as basics.
PME Bulbulous Cone
(PME 9) designed in 1988 (26yrs ago) Inspired by Ann Pickard
Cupcake Decorating Set - JEM Everything that you need to decorate cupcakes, simply add buttercream or frosting and you are ready to go. 15 pieces including Stainless Steel Piping nozzles and Disposable Piping Bag. JEM NZ9998.
This wonderful two part caddy will help organise your workspace as well as providing plenty of room for additional tools and brushes. With a full set of high quality modelling tools, ideal for use when making Gum Paste Flowers, Figure Modelling plus a wide range of Basic Techniques. An essential for any cake decorators tool kit.
pronounced bul-bu-lus Ann Pickard has always been recognised for her modelling and to begin with 26+ years ago was using Wooden Lace Bobbins to add wonderful detail to her figures. Having been designed for lace the wood proved to be too soft and therefore easily
damaged, so looking for something better she then went on to commission a local craftsman and wood turner to make them from Walnut. Having tried, tested and sold the lace bobbins to her students it became obvious that this was a great concept and therefore following conversations with Malcom Craig an engineer and the original owner of PME she provided him with a sample of her Walnut Bobbins. The tooling was made and the Bulbulous Cone was created
and manufactured at the PME factory in Harrow, England. At classes and exhibitions Ann can often be heard to say “that the two things she would take to a desert island would be her Lipstick and the PME Bulbulous Cone modelling tool”.
The set comes with a PME 10year Warranty, ensuring a quality of finish and providing a confidence of use for the future. PME TC606.
From Buttercream to Choux Pastry and Fresh Cream to Cake Batters, this is a collection that no home baker should be without. A set of 12 professional large piping nozzles in an easy storage box, perfect for all those piped baking techniques. JEM NZSS1.
Piping Nozzle Set - JEM Endless piping possibilities with this set of 26 Seamless Stainless Steel Nozzles.
CakeIt Kits - CakeIt
Nadene Hurst is probably best known for her Royal Icing and as an International author examples of her work can be found in many publications. For many years she was also a regular demonstrator for PME and a great supporter of the PME Supatubes. So when she was looking to write a new book called ‘Sugar Quilting’, Malcom Craig at PME was the obvious choice to help develop the tools that she required.
Nadene’s original inspired tool combined the Quilting Tool and a Cutting Wheel and it was some time later that they were developed into two separate Modelling Tools.
A fun gift for any aspiring home baker or those difficult to buy for family and friends. Complete with 4 step by step on line lessons and all the basic cutters tools and equipment that you will need to complete the course. You can even print your own certificate. A wonderful fun in the kitchen gift that’s not just for Christmas but all year round.
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designed in 1997 (17yrs ago) Inspired by Nadene Hurst
Nadene had been using a specialist tool designed to remove transfers and lettering but wanted something that could become available to everyone
Click it, Watch it, Make it. It couldn’t be any easier.
Buttercream Decorated Cupcakes OCD001 and Simply Sugarpaste OCD002.
PME Quilting Tool and Cutting Wheels (QT425 & CW426)
Create everything from simple stars to amazing sugar flowers and all organised within a strong useful case. The set also includes a coupler and two Flower Nails. So let’s get piping. JEM NZ782.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Contact your local stockist or email stockist@knightsbridgepme.co.uk
T ip s a n d
Id ea s Bu lbu lou id ea l fo r s C o n e a n d f rilli m od e lli n g ng Qu ilt i n g T d et a il. oo l - u s ed t o cre at e st
it ch C utt i n g W i nt ricat e h e e ls - fo r a ll those cut s h a p es A g ood q h a ve a s u a lity m od e lli n g m t t h e pa st oot h f i n is h a n d oo l s h ou ld e n ot t ea r T h e wh e e n ot wo b ls s h ou ld m o ve ea s ily a n ble d T h e h ea d n ot fa ll o s o f m od e lli n g t oo ut o r be ea s ily re m ls s h ou ld o ved 13
Christmas Fun modelling
Percy the Penguin
1
Using a ping pong size ball of white sugarpaste prepare the penguin’s body by moulding into a cone.
2
Roll out black sugarpaste and use the large tree cookie cutter to cut out a shape. This will create a flipper, beak and overcoat for the penguin.
3
Using a cutting wheel trim away the lowest third of the shape and place into a food bag for later.
4
1
Roll a plum size ball of green sugarpaste into a triangle by rolling one side between the palms of your hands to make a tree shape. Make a larger or smaller tree by using a larger or smaller ball of sugarpaste.
Tree
Using scissors to make an open beak cut lengthways in to the sugarpaste at the top of the tree.
2
Use a pair of scissors to snip cuts into the sugarpaste. Start at the base and work upwards around the tree to the top.
Freezy the Snowman
1
To create the snowman, roll one small, one medium and one large ball of white sugarpaste and place one on top of the other.
2 3
Follow stage 7 from the penguin to add eyes, smiley mouth and buttons.
Take a very small orange ball of sugarpaste and roll it in to a cone shape between finger and thumb to make a carrot nose, add line detail with a leaf veining tool or cutting wheel.
4
Roll two balls of black sugarpaste, flatten one a lot to make the larger brim of the hat and flatten the other a little to make the top of the hat. Attach the top of the hat centrally to the brim. Add holly and berry edible decorations if desired.
5
Dust the whole of the snowman in pearl lustre, follow stage 8 from the penguin to help with this. A large flat ended brush will help, add rosy cheeks if required.
5
Turn the shape over and create the flippers by lightly pushing a leaf veining tool into the sugarpaste on either side,
6
Place the overcoat onto the penguin body, keep the cut edge at the base and attach with a little cooled boiled water or piping gel. Curve the beak over Percy’s head and bend back his flippers to make him look as though he is ready to throw a snowball!
7
Make two indents for the eyes, a bulbulous cone tool will help with this, then roll two very small black balls of sugarpaste and attach to make simple eyes.
8
Try spraying red lustre in to the lid of the aerosol and leave it to dry to become dust. This will not take long. Use a brush in a circular motion to add rosy cheeks to Percy.
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Contact your local stockist or email stockist@knightsbridgepme.co.uk