FOOD MIXER Ideal for Home Baking The New PME Mixer is the perfect blend of modern styling, high performance and reliability. The 5 speed digital controls and 3 easy-fit attachments provide the versatility you need for all your mixing requirements.
SPLASH GUARD
5 SPEED DIGITAL CONTROL
PLANETARY MIXING ACTION
Fast & thorough mixing
3 ACCESSORIES
Robust, Stable & Durable • Beater (shown) • Dough Hook • Balloon Whisk
5 LITRE STAINLESS STEEL BOWL SMOOTH ROUNDED DESIGN Easy cleaning & usage
WIDE STABLE FEET
UK STOCK No. FM100 EU STOCK No. FM101
Welcome to our Spring issue
Spring is the season of new beginnings and we have put together a wonderful collection of ideas for you to try and enjoy. An Easter cake with a real wow effect, created using the new PME Rabbit Plunger Cutter and a Competition Page giving away £400 of product samples plus a Word search for those relaxing moments. Our Candy features are great fun and easy to create so why not gather a small group and enjoy the learning and tasting experience together. If you are looking for a party idea then this could be the answer.
Pat
Knightsbridge PME Ltd Publisher
In this issue
Focus on candy buttons
4
focu s on
candy bu
W
ttons
ho can resist the taste and everything flavour of Chocol from Cakes ate, a The bakery to Dessert s and Chocol luxury that we all enjoy world has been using ates to Cookie many years in what and basically this is a quick, is known as Bakers/Confect s. so chances are we have easy and tasty ioners chocola all eaten it alternative Candy Buttons te for many times is just another without realising to Chocolate Couver advantage ture, it. of being available name for Bakers/ in Twelve differen Confectioners chocola It is often assume te with the t colours. d that if the not be used. added Candy Buttons In actual fact have a white let this stop this is not the you using them case and please bloom that they should bloom will as when they don’t be discour not affect the are melted aged or use or taste and Candy Buttons stirred of the product together the naturally melt . by adding a to a fairly thick small quantity of white vegetab consistency but can The two main be easily thinned le margarine. both of which enemies of any kind of chocolate or will drastica just take a lly change the candy is over little extra heating and consiste care when water, The buttons melting if using ncy and turn it into a thick provide a quick the microw ave or bain-ma sludge. So and easy melt so basically rie. just have fun Using the and enjoy the wonderful Chocolate PME Electric world of Chocol Melte
Using
r
6
cake pop
s
O
ne of the most recent cake whole new styles to explode concept to become a onto a cake on a must have lollipop stick, the market has been for many parties, the Cake Pop. with flavours The choice celebrations These fun of cake is up galore and and special crazy opportunities favourite butterc to you, events. for great designscakes have brought a ream and even bake your own, purchas Cake Pops Cake Pops e ready-made consider adding have now are quick, easy or have fun Chocolate can always using Candy Chips, eat any mistake to make and great fun Popping Candy,up leftover cake. Add for all of the s, so enjoy. flavour using Nuts or Dried family, so why your Fruit etc. not join the Cake Pop revolut ion and don’t Making and forget you shapi
Colourful candies
7
Cut and crumble the cake and a large bowl. place into Use an electric preferred. food mixer if Measure six level cups of cake crumb one cup of to buttercream. Blend these ingredients together, not forgetting to add any addition crushed or al well chopped special treats. Take a level Tablespoonful of the mixture and roll into a ball shape. Alternatively roll the mixture out onto wax paper, using the marzipan guide rings spacers or to ensure an even thicknes use a variety s and of metal cutters to stamp out shapes.
Using a Bain over a Pan Marie or Bowl of Water Part fill a saucepan
with water a third full) (approximately and place a heat proof over the water. jug or bowl Pour the candy buttons into gently warm the the water, stirring container and melted. the buttons until
1
Coating
Contact your
local stockist
2
Attaching the to the stickpop
rations
Contact your
6
Cake It Issue
Contact your
e.co.uk
local stockist
or email stockist
local stockist
ant Icing)
6
Setting and Releasing from the moul d
3
10
M a ki ng th e Lustre
Place the prepare d candies into a refrigerator or cool place to set. To release, turn the moulds tap onto the over and gently work surface. Moulds used Spring/Easter PME CM408 Classic Chocola tes PME CM400 Fondant Icing PME EP691 Lollipop Sticks PME LS172 (6.3”)
Contact your
or email stockist
@knightsbridge
2.indd 7
pme.co.uk
pme.co.uk
looking to add a touch Itof youyourarecakes, of luxury and cookie bling
s and choco spray is the lates then Lustre magical ingred ient, adding new dimen a wonderful sion of styling and elegan your family ce that will and friends amaze .
The introd uction of lustre colour in a totally transfo spray form rmed the world has and PME first of cake decor introduced the Pearl lustre ating approximate ly 6+ years spray ago and since on to develo then has gone p a range of 10 glorious a wonderful colour s all aroma of Vanilla with . Sugarpaste & Gumpaste The lustre
colour can be sprayed is extremely versatile and onto freshly paste, cut out rolled shapes or complet or dried choice is yours. e cakes, the If you are looking to create a fabric effect wonderful suitable for Satin drapes, swags bows etc then and the Pearl Lustre Plus don’t is the answer. forget when it comes to themed cakes with snow effects Pearl Lustre will provide that touch of magic. Gold, Silver
and
How to use
Always shake the can well before use. Spray a thin and uniform layer from a distance of approximately 15-20cm (6”-8”).
It is always advisable to place your etc into a box cakes or protecte d area as this will contain the spray. Like all spray colours a test spray is always a good idea.
Royal Icing
Lustre colour isn’t very often with this kind associated of icing but the introduc of lustre spray tion has book. The black totally re-written the rule lustre is amazing completely and can transform white icing into black.
m
Chocolate
& Cand
Cookies &
Cakes
We don’t very often think of spraying directly onto lustre baked or readyma or cakes but de cookies basically why not, as it can add somethi really ng special.
local stockist
or email stockist
pme.co.uk
14
Four NEW foil lined Baking for a treat. Case designs. Stronger than If you haven’t traditional really upgrade cases and ensuring tried foil lined cases your baking. before then that the design Bright Bubbles is not lost when you are in - pack of 30 baking will PME BC759 Party Hats RP £2.50 (Price - pack of 30 up to £3.00) PME BC760 Cute Owl RP £2.50 (Price - pack of 30 up to £3.00) PME BC761 Balloons RP £2.50 (Price pack of 30 up to £3.00) PME BC762 RP £2.50 (Price up to £3.00) All of the cases are a Deep Standard size You really won’t believe how to use. If you easy this cutter can cut, fold is and rollup then you can Gumpaste create these mini roses The magical with ease. touch then comes when rolling into after shape a pair of scissors you simply cut through with to release not only a also the bonus rose but of a ribbon rose as well. Visit www.cak eit.education to watch a by step lesson, Contact your free step simply click local stockist on classes, down and or email stockist@ scroll select Cupid knightsbridgepm Rose. JEM 117CH0 e.co.uk 25 RP £1.05 (Price up to £1.30)
To decorate the sides roll out a long green sugarpas strip of te and cut out the shape the frill cutter. using
Contact your
Smoother JEM
We hope that you enjoye d this word search and the answe r can be found on the Cakeit website www.cakeit.e ducation
it.education
or email stockist@
knightsbridgepm
to watch a
e.co.uk
free step by
step video
Be one of the first to have fun with these new plunger cutters.
14 13
11:00
5 to give away (total value £40)
bottom edge and the second layer touching cake board. the then cutout the shape. To prepare Use the plunger the rabbits more to eject begin by placing once the Rabbit ball of pink a small Shape. paste into the To complete nose of the Roll out some the cake decorate cutter. white sugarpas of Rabbit and with a variety te and place cutter on top. Plunger Blossom the Press the plunger s. A sausage green sugarpas down firmly of te may be and bottom added to trim edge if required the .
Visit www.cake local stockist
n
Turntable Plunger Glaze Mixer Steamer Pillar
New PME Plunger Rabb Cutter Set it of Three
Roll up the paste and attach to the side cake using of the Piping Gel or Buttercre in place. Position am to secure this first layer just up from the
C om petit io n Fu
When you have a few The word minutes to s all relat relax why e to Cake not try our Remember Decorating Wordsea that they may and Baking be listed forwa and are liste rch. rd, backwards, d below. Piping up, down or diagonally. Candles
Sugarpaste Supatube Airbrush PME Bakeware Cupcake Carnation Ivy Stamens Cookie
£400 s to of sample give away
pme.co.uk 20/01/2015
ing list
Sug arp (PM ast e E & Wh Lim e Cru ite) sh Con cen PME trat ed Pas Brown) Hot Pin k te Colour & eye (no se s Ted Ra bbi dy Bea t Plu r nge r F loun Cutters ce Frill (PM Cutter Ma dei E) (PM ra Cak e 7” (18c E) m)
11
@knightsbridge
@knightsbridge
Fun and give aways
Cupid Rose
guide
Contact your
Baking Cases
Clear 12” pack of 12 PME IB1022 (Price up to RP £3.95 £4.90) Clear 12” pack of 100 PME IB1023 (Price up to RP £23.75 £24.20) Clear 18” pack of 100 PME IB1028 (Price up to RP £32.40 £39.60) Clear 22” pack of 100 (Price up to PME IB1029 £61.60) RP £50.40 Blue 12” pack PME IB1030 of 100 RP £19.80 (Price up to £24.20) Blue 18” pack PME IB1031 of 100 RP £32.40 (Price up to £39.60) Blue 22” pack PME IB1032 of 100 RP £50.40 (Price up to £61.60)
are only a
y Chocolate with a touch of Gold is a luxury and complete used by chocolat effect, somethi iers to great ng that can be easily achieved with a little help from Gold lustre spray.
Piping/Icing
(RP) shown
2.indd 10
Sh opp
er
Used by home Bags Bakers and Professionals are the quick, alike, disposab easy and hygienic le bags All of these option. bags Blue coloured have a single welded seam and are bags are an extremely industry must any torn or strong. cut off pieces have and ensure always remain that visible.
ring
9
bunny cake
This wonderf ul little gadget a professio is designed nal finish to to give Sugarpaste and if you’ve & Gumpas ever watched te any of the TV, Shows from America then Cake you will have this techniqu e used many seen times. It’s quick, and easy to use. simple Fantastic for removing excess Cornflour Icing Sugar from coated cakes or decoratioor Creating a natural shine ns. or glaze plus way to set a Powdered Food Colours great been brushed that have onto sugar flowers and leaves etc. PME CS500 UK Plug RP £30.95 (Price up to £38.00) PME CS501 EU Plug PME CS502 USA Plug
Retail prices
10
Hop into spri ng with this fun fluffy bunny cake
Cake Steam
Disposable
Buttercrea
Cake It Issue
NEW fluffy
Sh oppi ng List
or email stockist
Cake Cove
To create a softer paste suitable for a cake, blend covering equal quantitie Sugarpaste s with the Chocola of White modelling paste. te flavoure d
10:38
Fluffy bunny cake
13
s
Two wonderf ul NEW sets of Leaf Cutters will be a great addition to that any tool box. shapes and sizes in each With Seven different set you can Visit www.cak go foliage crazy eit.education to watch a by step lesson, free step simply click on classes, set you would scroll down like to see and select the Set 2 JEM 103FF05 Set 3 JEM 103FF05 6 RP £1.95 (Price up to £2.40) 7 RP £1.95 (Price up to £2.40)
It is well worth considering Sprayer attachm fitting the PME ent as this will provide greater control. The pearl colour can be sprayed coloured icing onto any to create a lustre effect. Remember that colours can be and overlaid to create stunning blended Don’t be afraid effects. to let your imagination have fun, you don’t know until you try.
Bronze colours are great for all those classic occasion s like, anniversaries, number s and letters etc and if you prefer your Silver colour to be more of a platinum shade then simply overspray with Pearl to achieve a brighter, whiter colour.
Lustre spray and Buttercream is a made in heaven match and a complet experience, ely new transfor ming cupcakes, gateaux and desserts in a way that wasn’t possible before. Play with colours like the Pink, Blue, Red and Baby Green for all those fun, effects. trendy
11 Mixed Leave
m ost of...
local stockist
Your rose can be as large or small as you like, simply add as many petals as you need. Remem ber that no two roses are the same so just have fun, not forgetting that you can always re-knead the paste and start again.
7
@knightsbridge
Shopping list
Spray
Cut out the top design using the XXXL Round & Wavy cutter and use the Large for the cupcake size. Attach s to the cakes buttercream using
1 2
20/01/2015
Lustre spray
fun
Wrap the first petals around the cone interlock ing if possible.
Top off and seal the mould with melted candy.
Place into a small glass or cup and chill in the fridge for about minutes. ten
knightsbridgepm
s (using Fond
3
Place back in the containe r and chill for at least ten minutes.
3
Chocolate
Pour a small quantity of Fondant Icing into a bowl and mix with water to obtain a thick creamy consiste Colour can ncy. Flavour be added in required. Spoon and pipe into the or prepared candy not to complet shell ely fill the mould. making sure
Prepare a simple and place under line drawing of your design a sheet of the design carefully followin Wax Paper. Pipe g the pattern.
3 4
Classic Filled
1
Brush the inside of the mould with candy to create a shell. You may require more than one coat.
2
Piped Deco
1
Sprinkles can be added at this stage if required.
Dip the end of the lollipop stick into the melted candy and insert immedia then tely into the centre of the pop.
or email stockist@
7
Rose Leaves. Roll out a little green modellin candy and place the cutter g paste. Push on top of the down the plunger veining. Cut to create the out the leaf and then use plunger once the more to eject the shape. the leaves Position around the rose and attach buttercream with
8
5
Using the Fine Basket Weave rolling pin, press evenly and roll across once
Place in the Lollipop
Stick and top up the mould, making sure that the candy covers the stick.
Hold to the side of the pot, allow the excess to drip away, tap lightly to avoid drip and twist marks. Don’t be afraid to brush or palette use a knife if it will help.
Melt the candy buttons using your chosen method .
Modelling Use the candy buttons to make a simple chocolate flavoured modelling paste, wonderful for flowers, models, cutouts and cake covering .
Coat Cake Pops, Gateaux and Cookies. Add colour, flavour and interest the easy way.
4
1 2
modelling
4
To create the blossoms, roll out a small quantity of Yellow Modellin out the shape g Candy. Cut leaving the blossom in Place onto the cutter. the foam sponge and press down the plunger to release and cup the to the cake flower. Attach with Buttercr eam or Piping Gel
Chicks. Mould To Make the two balls of Rose begin yellow modellin candy one by mouldin quantity of slightly larger g g a small Modelling Candy than the other and place the then into a into a ball and small one on cone shape. top of the create the To create the out the paste large. To beak cut out petals roll and cut out a small diamond using the as many circles require. Soften shape as you complet plunger cutter. Attach the edges of to the head the petals by rolling with e your chicks and a Bulbulou gently by adding little eyes using s cone modellin brown buttercream. g tool.
2
Pops
2
Coating the in melted cake pop candy
Lower the chilled cake pop into a of melted candy, bowl ensure it is coated. thoroughly
Wow your family and friends with amazing piped shapes, lettering and numbers . Simply pipe onto wax paper, leave to dry and you are ready to go.
Melt the required
coloured candy and either brush or pipe into the mould.
1
Piping
Dipping Dip Fruits and Treats, perfect for parties and special celebrat ions. Enjoy as a fun fondue or create delicious desserts.
Decorated Cake and Cupcakes
Using the chocolat e flavoured roll out the cake covering paste and if necessar y using little Icing Sugar a for dusting. You may like consider using to spacers as these will ensure even thicknes an s
Preparation
Uses
Moulding Create moulded chocolate and candy shaped lollies. Great for parties and gift ideas.
Modelling fun
1
It is importa nt to make sure that the moulds are clean and dry and it’s always a good idea to gently clean soft paper them with towel before a use.
Chocolate
Baking Create candy nibs Breaking, Choppin by g or Crushing the buttons in a food processo Ideal for chocolat r. e chip cookies, cupcakes and desserts .
8
mo ed an piped cuhld ocolateds
Amaze you r family and friends wit h these glorio usly colourful can dies
ng Cake Pop a basic
1 2 3 4 5
ate Candy.
Using the PME a Microwave Electric Chocola Oven Pour the candy te Melter Plug in the buttons into melter and suitable for a bowl or jug turn the control use with a Pour the candy that is to ll. microwave buttons into oven Place the containe pots and place one r into the oven into the melter of the three Blitz the candy Stir the candy for occasionally melted, rememb 10-20 seconds at a whilst melting time until Once melted ering to stir (The time turn the control will vary dependinthe buttons every time. to l. to keep g warm. the microwa ve and quantity upon the wattage of of candy used).
Cake pops
Sa m ple Give
A wa ys
We have over £400 .00 of sam and as they ples to give say ‘you have away to be in it so why not to win it’ give it a try. New JEM Easy
Pops 5 bundles of the comp lete range (total value £200)
Fun, easy cutters that create 2D motifs. Eight differen t designs in two sizes.
Edible Lust re
Spray
5 bundles of 5 differe nt colours plus a Spray er (total value the colours £160, may vary)
To enter the comp etitions for or send a the produ card to Cakei ct sample t, 23 Riverw give aways alk Road, go to the Enfield, EN3 Cakeit websi 7QN, giving name of the te www.cakeit your name samples you The closin .education , address, are applyi g date for email and ng for. this issues stating the give aways is the 23rd March 2015 Contact your local stockist or email stockist @knightsbrid gepme.co.uk
CakeIt team Pat Trunkfield Paula Macleod Janet Smith Glen Macleod Gemma Wiseman Pauline Moody Nimesh Francis Alexandre Noronha Jacqueline South - Jax Design & Illustration Fuller Davies - Printer Contact your local stockist or email stockist@knightsbridgepme.co.uk
3
f ocu s o n
candy buttons
W
ho can resist the taste and flavour of Chocolate, a luxury that we all enjoy in everything from Cakes to Desserts and Chocolates to Cookies. The bakery world has been using what is known as Bakers/Confectioners chocolate for many years and basically this is a quick, easy and tasty alternative to Chocolate Couverture, so chances are we have all eaten it many times without realising it. Candy Buttons is just another name for Bakers/Confectioners chocolate with the added advantage of being available in Twelve different colours. It is often assumed that if the Candy Buttons have a white bloom that they should not be used. In actual fact this is not the case and please don’t be discouraged or let this stop you using them as when they are melted and stirred together the bloom will not affect the use or taste of the product. Candy Buttons naturally melt to a fairly thick consistency but can be easily thinned by adding a small quantity of white vegetable margarine. The two main enemies of any kind of chocolate or candy is over heating and water, both of which will drastically change the consistency and turn it into a thick sludge. So just take a little extra care when melting if using the microwave or bain-marie. The buttons provide a quick and easy melt so basically just have fun and enjoy the wonderful world of Chocolate Candy.
Using the PME Electric Chocolate Melter Plug in the melter and turn the control to ll. Pour the candy buttons into one of the three pots and place into the melter
Using a Microwave Oven Pour the candy buttons into a bowl or jug that is suitable for use with a microwave oven Place the container into the oven
Blitz the candy for 10-20 seconds at a time until melted, remembering to stir the buttons every time. Once melted turn the control to l. to keep warm. (The time will vary depending upon the wattage of the microwave and quantity of candy used). Stir the candy occasionally whilst melting
Uses
Using a Bain Marie or Bowl over a Pan of Water Part fill a saucepan with water (approximately a third full) and place a heat proof jug or bowl over the water. Pour the candy buttons into the container and gently warm the water, stirring the buttons until melted.
Baking Create candy nibs by Breaking, Chopping or Crushing the buttons in a food processor. Ideal for chocolate chip cookies, cupcakes and desserts. Dipping Dip Fruits and Treats, perfect for parties and special celebrations. Enjoy as a fun fondue or create delicious desserts. Coating Coat Cake Pops, Gateaux and Cookies. Add colour, flavour and interest the easy way.
4
Moulding Create moulded chocolate and candy shaped lollies. Great for parties and gift ideas. Piping Wow your family and friends with amazing piped shapes, lettering and numbers. Simply pipe onto wax paper, leave to dry and you are ready to go. Modelling Use the candy buttons to make a simple chocolate flavoured modelling paste, wonderful for flowers, models, cutouts and cake covering.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
cake pops, moulds and piped decorations
cake pops O
ne of the most recent cake styles to explode onto the market has been the Cake Pop. These fun crazy cakes have brought a whole new concept to a cake on a lollipop stick, with flavours galore and opportunities for great designs Cake Pops have now become a must have for many parties, celebrations and special events. The choice of cake is up to you, bake your own, purchase ready-made or have fun using up leftover cake. Add flavour using your favourite buttercream and even consider adding Chocolate Candy Chips, Popping Candy, Nuts or Dried Fruit etc. Cake Pops are quick, easy to make and great fun for all of the family, so why not join the Cake Pop revolution and don’t forget you can always eat any mistakes, so enjoy.
Making and shaping a basic Cake Pop
1 2 3 4 5
Cut and crumble the cake and place into a large bowl. Use an electric food mixer if preferred. Measure six level cups of cake crumb to one cup of buttercream. Blend these ingredients together, not forgetting to add any additional well crushed or chopped special treats. Take a level tablespoonful of the mixture and roll into a ball shape. Alternatively roll the mixture out onto wax paper, using the marzipan spacers or guide rings to ensure an even thickness and use a variety of cutters to stamp out shapes.
Coating the cake pop in melted candy
1
Lower the chilled cake pop into a bowl of melted candy, ensure it is thoroughly coated.
1 2
Attaching the pop to the stick
Melt the candy buttons using your chosen method.
Dip the end of the lollipop stick into the melted candy and then insert immediately into the centre of the pop.
2
Hold to the side of the pot, allow the excess to drip away, tap lightly and twist to avoid drip marks. Don’t be afraid to use a brush or palette knife if it will help.
3 4
Sprinkles can be added at this stage if required. Place back in the container and chill for at least ten minutes.
3
Place into a small glass or cup and chill in the fridge for about ten minutes.
6
Contact your local stockist or email stockist@knightsbridgepme.co.uk
moulded and piped chocolates
Amaze your family and friends with these gloriously colourful candies Preparation
It is important to make sure that the moulds are clean and dry and it’s always a good idea to gently clean them with a soft paper towel before use.
Chocolate Pops
1
Melt the required coloured candy and either brush or pipe into the mould.
2
Place in the Lollipop Stick and top up the mould, making sure that the candy covers the stick.
Piped Decorations
1
Prepare a simple line drawing of your design and place under a sheet of Wax Paper. Pipe the design carefully following the pattern.
Classic Filled Chocolates (using Fondant Icing)
1
Brush the inside of the mould with candy to create a shell. You may require more than one coat.
2
Pour a small quantity of Fondant Icing into a bowl and mix with water to obtain a thick creamy consistency. Flavour and Colour can be added as required. Spoon or pipe into the prepared candy shell making sure not to completely fill the mould.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
3
Top off and seal the mould with melted candy.
Setting and Releasing from the mould
1 2
Place the prepared candies into a refrigerator or cool place to set. To release, turn the moulds over and gently tap onto the work surface.
Moulds used Spring/Easter PME CM408 Classic Chocolates PME CM400 Fondant Icing PME EP691 Lollipop Sticks PME LS172 (6.3�)
7
Using Chocolate Flavoured Modelling Paste
Use the coloured Candy Buttons and the same recipe to create coloured modelling pastes Pink, Orange,Yellow, Red,White, Black, Dark Blue & Green and Light Blue & Green
Sh opp in g li st
Ba g) 340g /12ozs (1 e P ME C h ocol at Butto n s y d n a C F la vou red se E Liqu id Glu co M P s oz 2 1/ 3 100g /
2
Blend in the Liquid Glucose and mix well. Take care not to over mix.
3
Spoon or pour into a polythene bag to set
1
Melt the Candy Buttons
4
Leave to stand for approximately 12hrs before using
8
Contact your local stockist or email stockist@knightsbridgepme.co.uk
modelling fun Decorated Cake and Cupcakes
1
Using the chocolate flavoured cake covering roll out the paste and if necessary using a little Icing Sugar for dusting. You may like to consider using spacers as these will ensure an even thickness
2
Using the Fine Basket Weave rolling pin, press evenly and roll across once
4
To create the blossoms, roll out a small quantity of Yellow Modelling Candy. Cut out the shape leaving the blossom in the cutter. Place onto the foam sponge and press down the plunger to release and cup the flower. Attach to the cake with Buttercream or Piping Gel
5
To Make the Rose begin by moulding a small quantity of Modelling Candy into a ball and then into a cone shape. To create the petals roll out the paste and cut out as many circles as you require. Soften the edges of the petals by gently rolling with a Bulbulous cone modelling tool.
7
Rose Leaves. Roll out a little green modelling candy and place the cutter on top of the paste. Push down the plunger to create the veining. Cut out the leaf and then use the plunger once more to eject the shape. Position the leaves around the rose and attach with buttercream
8
Chicks. Mould two balls of yellow modelling candy one slightly larger than the other and place the small one on top of the large. To create the beak cut out a small diamond shape using the plunger cutter. Attach to the head and complete your chicks by adding little brown eyes using buttercream.
6
Wrap the first petals around the cone interlocking if possible.
3
Cut out the top design using the XXXL Round & Wavy cutter and for the cupcakes use the Large size. Attach to the cakes using buttercream
Your rose can be as large or small as you like, simply add as many petals as you need. Remember that no two roses are the same so just have fun, not forgetting that you can always re-knead the paste and start again.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Cake Covering To create a softer paste suitable for covering a cake, blend equal quantities of White Sugarpaste with the Chocolate flavoured modelling paste.
9
Making the most of... Lustre Spray
I
f you are looking to add a touch of luxury and bling to your cakes, cookies and chocolates then Lustre spray is the magical ingredient, adding a wonderful new dimension of styling and elegance that will amaze your family and friends. The introduction of lustre colour in a spray form has totally transformed the world of cake decorating and PME first introduced the Pearl lustre spray approximately 6+ years ago and since then has gone on to develop a range of 10 glorious colours all with a wonderful aroma of Vanilla.
Sugarpaste & Gumpaste
How to use Always shake the can well before use. Spray a thin and uniform layer from a distance of approximately 15-20cm (6”-8”). It is always advisable to place your cakes etc into a box or protected area as this will contain the spray. Like all spray colours a test spray is always a good idea. It is well worth considering fitting the PME Sprayer attachment as this will provide greater control. The pearl colour can be sprayed onto any coloured icing to create a lustre effect.
The lustre colour is extremely versatile and can be sprayed onto freshly rolled or dried paste, cut out shapes or complete cakes, the choice is yours.
Remember that colours can be blended and overlaid to create stunning effects. Don’t be afraid to let your imagination have fun, you don’t know until you try.
If you are looking to create a wonderful Satin fabric effect suitable for drapes, swags and bows etc then the Pearl Lustre is the answer. Plus don’t forget when it comes to themed cakes with snow effects Pearl Lustre will provide that touch of magic.
Red Green Blue Bronze Gold
LS690 LS691 LS692 LS693 LS694
Pearl LS695 Pink LS696 Baby Blue LS697 Black LS698 Silver LS699
Royal Icing Lustre colour isn’t very often associated with this kind of icing but the introduction of lustre spray has totally re-written the rule book. The black lustre is amazing and can completely transform white icing into black.
Gold, Silver and Bronze colours are great for all those classic occasions like, anniversaries, numbers and letters etc and if you prefer your Silver colour to be more of a platinum shade then simply overspray with Pearl to achieve a brighter, whiter colour.
Buttercream Lustre spray and Buttercream is a match made in heaven and a completely new experience, transforming cupcakes, gateaux and desserts in a way that wasn’t possible before. Play with colours like the Pink, Baby Blue, Red and Green for all those fun, trendy effects.
10
Chocolate & Candy
Cookies & Cakes
Chocolate with a touch of Gold is a complete luxury and used by chocolatiers to great effect, something that can be easily achieved with a little help from Gold lustre spray.
We don’t very often think of spraying lustre directly onto baked or readymade cookies or cakes but basically why not, as it can really add something special.
Contact your local stockist or email stockist@knightsbridgepme.co.uk
Mixed Leaves Two wonderful NEW sets of Leaf Cutters that will be a great addition to any tool box. With Seven different shapes and sizes in each set you can go foliage crazy Visit www.cakeit.education to watch a free step by step lesson, simply click on classes, scroll down and select the set you would like to see Set 2 JEM 103FF056 RP £1.95 (Price up to £2.40) Set 3 JEM 103FF057 RP £1.95 (Price up to £2.40)
Shopping List Cake Steamer This wonderful little gadget is designed to give a professional finish to Sugarpaste & Gumpaste and if you’ve ever watched any of the TV, Cake Shows from America then you will have seen this technique used many times. It’s quick, simple and easy to use.
Disposable Piping/Icing Bags Used by home Bakers and Professionals alike, disposable bags are the quick, easy and hygienic option. All of these bags have a single welded seam and are extremely strong. Blue coloured bags are an industry must have and ensure that any torn or cut off pieces always remain visible.
Fantastic for removing excess Icing Sugar or Cornflour from coated cakes or decorations. Creating a natural shine or glaze plus a great way to set Powdered Food Colours that have been brushed onto sugar flowers and leaves etc.
PME CS500 UK Plug RP £30.95 (Price up to £38.00) PME CS501 EU Plug PME CS502 USA Plug
Clear 12” pack of 12 PME IB1022 RP £3.95 (Price up to £4.90) Clear 12” pack of 100 PME IB1023 RP £23.75 (Price up to £24.20) Clear 18” pack of 100 PME IB1028 RP £32.40 (Price up to £39.60) Clear 22” pack of 100 (Price up to £61.60)
PME IB1029 RP £50.40
Blue 12” pack of 100 PME IB1030 RP £19.80 (Price up to £24.20) Blue 18” pack of 100 PME IB1031 RP £32.40 (Price up to £39.60)
Cupid Rose
Blue 22” pack of 100 PME IB1032 RP £50.40 (Price up to £61.60)
Baking Cases Four NEW foil lined Baking Case designs. If you haven’t tried foil lined cases before then you are in for a treat. Stronger than traditional cases and ensuring that the design is not lost when baking will really upgrade your baking. Bright Bubbles - pack of 30 PME BC759 RP £2.50 (Price up to £3.00) PME BC760 RP £2.50 (Price up to £3.00)
Cute Owl - pack of 30
PME BC761 RP £2.50 (Price up to £3.00)
Balloons - pack of 30
PME BC762 RP £2.50 (Price up to £3.00)
All of the cases are a Deep Standard size
You really won’t believe how easy this cutter is to use. If you can cut, fold and rollup Gumpaste then you can create these mini roses with ease. The magical touch then comes when after rolling into shape you simply cut through with a pair of scissors to release not only a rose but also the bonus of a ribbon rose as well. Visit www.cakeit.education to watch a free step by step lesson, simply click on classes, scroll down and select Cupid Rose. JEM 117CH025 RP £1.05 (Price up to £1.30)
Contact your local stockist or email stockist@knightsbridgepme.co.uk
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Retail prices (RP) shown are only a guide
Party Hats - pack of 30
Behind the scenes at
Plunger Cutters, but to begin with let me set the scene. . .
PME stands for Precision Machining Engineers and was established in 1956 by the late Malcolm Craig a man with a passion for engineering, innovation and quality. The company produced a diverse range of products and component parts including commissions for the motor industry, medical instruments and even a cigar cutter for Harrods. In the early 1970’s PME ventured into the world of Cake Decorating supplying the Army Catering Corps with 2,000 Stainless Steel icing rulers an order that was repeated on a regular basis. Having successfully discovered cake decorating it wasn’t long before Malcolm was moving on to his next product – Plunger Cutters.
Blossom/Forget-Me-Not (PME FB140) The first plunger cutter was developed in the mid 1980’s following extensive design and development that even involved a visit to a university in Scotland for testing and to insure that the finish would be perfect. The design progressed into so much more than just a cutter with the added feature of cupping and shaping the flower onto a foam sponge, hence the reason for the plastic box and foam insert. This innovation of a cut, plunge, eject process set the blue print for the future and the PME Plunger Cutters that we all know and love.
Plunger Rose Leaves, (RL530) Ivy Leaves (IL540) & Holly Leaves (HL544) PME continued to design and develop many traditional style cutters, both in Stainless Steel and Plastic and in 1995 the concept of using the existing Rose Leaf cutter design to create a plastic plunger cutter was born. The option to cut out the shape, press down the plunger to create the veining, plus then go on to use the plunger as an ejector proved to be so easy to use, a unique design that took the market by storm. Today not only are these cutters used by home bakers and cake decorators but also by many large bakery business’s producing thousands of leaves for supermarket cakes, a testimony to their quality in both design and manufacture. When the Plunger Rose Leaf set was launched twenty years ago the retail price was £7.50 a price that has only increased slightly in all that time.
Sunflower Gerbera Daisy (SD618) Following on from the success of the leaves the PME team then looked to take the plunger concept further and in 2000 introduced the Sunflower Gerbera. Originally only in two sizes and to meet the wedding trend for Gerbera’s but since then developed into a range of five sizes.
Snowflake (SF708) It’s probably fair to say that this was one of the most difficult to design. Creating a shape with so many edges and at the same time ensuring that the pure ABS plastic would flow evenly through the tooling to create a high quality finish was definitely a challenge for David Hunter the Engineering Director of PME but with 40+ years of PME engineering experience he was not prepared to be beaten and the cutters were launched in 2007.
Butterfly (BU910) Butterflies have always been a favourite of cake decorators a beautiful motif that can be used in so many ways. The introduction of the plunger butterfly in 2009 pushed the engineering skills further not only adding veining but a hollow for the body as well. As the engineering skills grew so did the range of plunger cutters paving the way for more designs including the Daisy Marguerite, Creative Plaque, Veined Lily, Dove, Snowman, Sleigh, Star, Diamond, Round, Square, Oval and the latest addition the Plunger Rabbit. With the experience of 30+ years of designing and manufacturing plunger cutters this has given PME the confidence to also include a 10 year warranty on all of their Plunger Cutters, a legacy that would have made Malcolm Craig extremely proud.
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Contact your local stockist or email stockist@knightsbridgepme.co.uk
W E fluffy bunny cake N Hop into spring with this fun fluffy bunny cake
To decorate the sides roll out a long strip of green sugarpaste and cut out the shape using the frill cutter. Roll up the paste and attach to the side of the cake using Piping Gel or Buttercream to secure in place. Position this first layer just up from the
Sh o pp i n g
li st
Su g a rpa s ( P ME L t e i & W hit e m e C ru s h ) C o n ce nt ra P ME H t ed Pa st e C o lou r o Brown) t Pi n k & e y e s T (n o s e ed d y Be ar R a b bit Plu n g e r C utt e rs ( F lou n ce P ME) Frill C utt e r ( P ME) M a d e ira Ca k e 7� (18 c m)
bottom edge and the second layer touching the cake board.
then cutout the shape. Use the plunger once more to eject the Rabbit Shape.
To prepare the rabbits begin by placing a small ball of pink paste into the nose of the cutter. Roll out some white sugarpaste and place the cutter on top. Press the plunger down firmly and
To complete the cake decorate with a variety of Rabbit and Plunger Blossoms. A sausage of green sugarpaste may be added to trim the bottom edge if required.
Visit www.cakeit.education to watch a free step by step video Contact your local stockist or email stockist@knightsbridgepme.co.uk
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Competition Fun
When you have a few minutes to relax why not try our Wordsearch. The words all relate to Cake Decorating and Baking and are listed below. Remember that they may be listed forward, backwards, up, down or diagonally. Sugarpaste Supatube Airbrush PME Bakeware Cupcake Carnation Ivy Stamens Cookie
Piping Candles Smoother JEM Turntable Plunger Glaze Mixer Steamer Pillar
We hope that you enjoyed this word search and the answer can be found on the Cakeit website www.cakeit.education
£400 s to le p m of sa e away giv New PME Plunger Rabbit Cutter Set of Three 5 to give away (total value £40)
Sa mple Give Aways We have over £400.00 of samples to give away and as they say ‘you have to be in it to win it’ so why not give it a try. New JEM Easy Pops
5 bundles of the complete range (total value £200) Fun, easy cutters that create 2D motifs.
Edible Lustre Spray
5 bundles of 5 different colours plus a Sprayer (total value £160, the colours may vary)
Eight different designs in two sizes.
Be one of the first to have fun with these new plunger cutters.
To enter the competitions for the product sample give aways go to the Cakeit website www.cakeit.education or send a card to Cakeit, 23 Riverwalk Road, Enfield, EN3 7QN, giving your name, address, email and stating the name of the samples you are applying for. The closing date for this issues give aways is the 23rd March 2015 14
Contact your local stockist or email stockist@knightsbridgepme.co.uk