Enchanting magical cakes combines two of Debbie Brown’s best selling titles into one easy-to-use volume.
Enter Debbie Brown’s wonderful and fabulous world of exquisite cake decorations. From the Snow Queen, the Sleeping Beauty and Cinderella, to sparkling Pegasus, beautiful sea witch and wise wizard owl–there is an amazing variety from this collection to choose from that will charm children of all ages and help adults to recapture the magic of childhood.
The cake designs cater to both beginners and more experienced cake decorators, with clearstep-by-step instructions and beautiful photographs.
For information regarding masterclasses please visit www.debbiebrownscakes.co.uk
Cover
Title
Introduction
Recipes and Materials
Equipment
Basic Techniques
Cake Quantities
Bewitching Mermaids
Persian Palace
Fairy King and Queen
Magical Wizard
Fruit Fairies
Knight in Armour
Cinderella
Enchanted Tree
Sleepy Dragon
Snow White
Enchanted Castle
Snow Queen
Peter Pan
Whizzing Witch
Busy Elves
Sunken Treasure
12 Dancing Princesses
Pixie Teapot House
Sleeping Beauty
Genie
Sugar Plum Fairy
Dragon Castle
Rock Monster
Emerald City
Ramshackle Village
King Neptune
Wizard Owl
Labyrinth
Pirate Dreams
Wizard’s Helpers
Baby Dragon
Hocus Pocus
Star Castle
Golden Pegasus
Sprite Waterfall
Sea Witch
Flying Fun
Fairy Godmother
Gold Mine
Giant Troll
Crystal Ball
Templates
Index
Dedication/Acknowledgements
Introduction
Enchanting Magical Cakes is a pretty subject to base cake designs on. It was quite easy to think of ideas because of the broad range of enchanting tales and folklore that are ever popular with children.
At certain moments, when thinking deeply about designs, I must admit that childhood tastes came flooding back. I’m afraid that up until the age of eight I thought everything beautiful should be coloured pink! Pink dresses, pink ribbons, pink bedroom. Blue was for boys. Green only for grass and trees. Thank goodness colour tastes change when you grow up.
I must admit that I did bear this in mind when designing some of these cakes as girls’ tastes haven’t changed that much. When making Cinderella, the most enchanting figure of fairy tales, I considered colouring her dress blue, which in my grown-up head I thought would look rather nice. But the child in me said ‘pink!’ A compromise was reached and I gave her a white dress, dusted it with a little pink dusting powder (petal dust/blossom tint) and added lots of extra sparkle.
Some of the cakes in this book are quite involved, with lots of detail that appeal to children and adults alike. I have made them this way so that there are lots of ideas and you can take the elements from them that you want, or leave out parts if you are short of time.
Many of the cakes will still look pretty with less detail in them. The Bewitching Mermaids cake and Pixie Teapot House would look complete with only half the modelling projects. Or a single, pretty fairy on top of a cake would look just as enchanting as three or four, and can be lifted off and given to the birthday girl, as a special treat when the cake is cut.
Because of the enchanting subject of all these cakes, many can be mixed around to give different looks. The Busy Elves would not look out of place sprucing up the Pixie Teapot House instead. The Enchanted Tree could be home to the Fruit Fairies, especially as it is meant to be a crab apple tree, and the Whizzing Witch could be flying around the Enchanted Castle for a change.
I hope you use this book as inspiration for your own creative ideas too. If you make cakes as a hobby or business, or even just for the occasional birthday, you have a creative streak that should not be neglected. Don’t be afraid to try things out. The basics of cake modelling are covered in most projects in this book. Have a go yourself and I guarantee that you will be pleasantly surprised.
Happy cake decorating!
Recipes and Materials
MADEIRA SPONGE CAKE
The secret of successful cake decorating is to use a firm, moist cake that can be cut and shaped without crumbling. Madeira cake is a good choice and can be flavoured for variety. To make a madeira cake, follow the steps below. For the ingredients and bakeware required. .
1 Preheat the oven to 160– 170°C/ 325°F/Gas 3, then grease and line the bakeware.
2 Sift the self-raising and the plain/ all-purpose flour together in a bowl. Then, put the soft margarine and caster/ superfine sugar in a large bowl and beat until the mixture is pale and fluffy.
3 Add the eggs to the mixture, one at a time with a spoonful of the flour, beating well after each addition. Add any flavouring required (see box).
4 Using a large spoon, fold the remaining flour into the mixture. Spoon the mixture into the bakeware, then make a dip in the top of the mixture with the back of the spoon.
5 Bake in the centre of the oven until a skewer inserted in the middle comes out clean (see for baking times).
6 Leave the cake to stand for about 5 minutes, then turn out on to a wire rack and leave to cool. When cold, store in an airtight container until ready to use.
Madeira cake flavourings
SUGARPASTE
I recommend using ready-made sugarpaste (rolled fondant), which is of high quality and is available from cake decorating suppliers and supermarkets. The sugarpaste used in this book is firm but pliable – it smoothes well and keeps its shape when drying. Try different sugarpastes to find your own preference or use the recipe below.
Makes 625g (1¼lb)
• 1 egg white made up from dried egg albumen
• 30ml (2tbsp) liquid glucose
• 625g (1¼lb/5 cups) icing (confectioner’ s) sugar
• A little white vegetable fat (shortening) if required
1Put the egg white and liquid glucose into a bowl, using a warm spoon for the liquid glucose.
2Sift the icing (confectioner’s) sugar into the bowl, adding a little at a time and stirring until the mixture thickens.
3Turn out onto a work surface dusted with icing sugar and knead the paste until it is soft, smooth and pliable. If the paste is a dry and cracked, fold in a little vegetable fat (shortening) and knead again.
4Put into a polythene bag, or double wrap the paste in cling film (plastic wrap), and store in an airtight container.
BUTTERCREAM
As well as making a delicious filling between layers of cake, a thin coat of buttercream spread all over the cake fills any small gaps and also provides a smooth surface on which to apply the sugarpaste. Buttercream can also be flavoured (see below).
Makes about 500g (1lb/2 cups)
• 125g (4oz/½ cup) butter, softened or soft margarine
• 15ml (1tbsp) milk
• 375g (12oz/3 cups) icing (confectioner’s) sugar
1Put the butter or soft margarine into a mixing bowl. Add the milk and/or any flavouring required (see box).
2Sift the icing (confectioner’s) sugar into a bowl, a little at a time, and beat well after each addition, until all the sugar has been incorporated and the buttercream has a light, creamy texture.
3Store the buttercream in an airtight container until required.
Buttercream flavourings
MODELLING PASTE
Modelling paste is a sugarpaste (rolled fondant) with a gum additive. When the gum is incorporated, it makes the paste firm but pliable so it is easier to work with. Items modelled from modelling paste will dry harder and will also keep their shape.
A natural gum called gum tragacanth, which is widely used in the food industry, is usually used to make modelling paste. There is a man-made alternative called carboxy methyl cellulose (CMC), which is cheaper than gum tragacanth and also goes further.
However, if you do not want to make your own modelling paste before embarking on the projects in this book, there are some ready-made modelling pastes available that give good results. Even more useful, they can be obtained pre-coloured. All items are available from cake decorating suppliers.
Makes about 500g (1lb)
• 10ml (2tsp) gum tragacanth
• 500g (1lb) sugarpaste (rolled fondant)
1Put the gum tragacanth on a work surface and knead it into the sugarpaste (rolled fondant).
2Double wrap the modelling paste in polythene or cling film (plastic wrap) and store in an airtight container for at least an hour before use.
ROYAL ICING
Royal icing is used to pipe fine details, as well as hair and for sticking items together. Ready-made royal icing can be obtained in powder form (follow the instructions on the packet). If you prefer to make your own, use the recipe below.
Makes about 280g (9oz)
• 1 egg white made up from dried egg albumen
• 250– 280g (8– 9oz/2 cups) icing (confectioner’s) sugar
1Put the egg white into a bowl. Beat in the icing (confectioner’s) sugar a little at a time, until the icing is firm and glossy and forms peaks when the spoon is pulled out.
2Cover the bowl with a damp cloth for a few minutes before use.
Food colouring
Food colouring can be obtained in a rainbow of colours from cake decorating suppliers and many supermarkets. When deep or brightly coloured sugarpaste is required, I recommend using paste food colourings as they are more concentrated and will not drastically change the texture of the paste. Food colouring in liquid form is also available but only use these for pastel shades as they will make the paste sticky and difficult to use. Food colouring in powder form is good for dusting your cake to achieve subtle shades. (See for more on how to colour sugarpaste.)
PASTILLAGE
When pastillage icing is rolled out and left to dry, it dries so hard it snaps when broken. It will not bend or lose its shape when dry, although extremely damp conditions will affect it.
When using pastillage, you have to work quite quickly as it forms a crust soon after being exposed to the air. It is therefore unsuitable for modelling unless you mix it 50:50 with sugarpaste.
Pastillage can be obtained in high quality powder form from cake decorating suppliers, but this recipe is very simple and just as good.
Makes about 375g (12oz)
• 1 egg white made up from dried egg albumen
• 345g (11oz/2¾ cups) icing (confectioner’s) sugar
• 10ml (2tsp) gum tragacanth
1Put the egg white in a bowl and add 280g (9oz) of icing (confectioner’s) sugar a little at a time, mixing well.
2Sprinkle the gum tragacanth over the top and put the mixture aside for about 10 minutes.
3Turn the mixture out onto a surface and knead in the remaining icing sugar.
4Double wrap in polythene or cling film (plastic wrap) and store in an airtight container until required.
PETAL PASTE
Petal (or flower) paste produces very fine results and, as its name suggests, is ideal for making flowers and leaves, such as those on the Fairy king and Queen cake. It can be bought ready-made from cake decorating suppliers (either direct or by mail order) or you can make your own as follows:
Makes about 500g (1lb)
• 25ml (5tsp) cold water
• 10ml (2tsp) powdered gelatine
• 500g (1lb/4 cups) icing (confectioner’s) sugar
• 15ml (3tsp) gum tragacanth
• 10ml (2tsp) liquid glucose
• 15ml (3tsp) white vegetable fat (shortening)
• 1 egg white made up from dried egg albumen
1Mix the water and gelatine in a small heatproof bowl and leave to stand for 30 minutes. Sift the icing (confectioner’s) sugar and gum tragacanth into the bowl of an electric mixer and fit the bowl to the machine.
2Place the bowl with the gelatine mixture over a saucepan of hot water. Stir until all the ingredients have melted.
3Add the dissolved gelatine mixture to the icing sugar, along with the egg white. Fit the beater to the machine and turn it on at its lowest speed. Beat until mixed, then increase the speed to maximum and continue beating until the paste is white and stringy.
SUGAR STICKS
Sugar supports for models can be made from left over modelling paste or preferably pastillage or petal paste. Roll or cut thin sticks of paste and leave to dry. Insert the sugar stick into the modelled body, then gently push on the head, using sugar glue to secure. Alternatively, use pieces of raw, dried spaghetti.
SUGAR GLUE
Sugar glue is required to stick pieces of sugarpaste (rolled fondant) together. Egg white made up from powdered egg albumen is a good glue, as is royal icing, or sugarpaste and water mixed together to make a thick brushing paste.
Storing the decorated cake
Store in a cardboard cake box in a warm, dry room. NEVER leave in the refrigerator where the dampness will make the cake spoil. You should decorate the cake within one week of baking.
Alternatively, a glue made from gum arabic is popular, which, along with commercial sugar glues, are available from cake decorating suppliers. Mix 5ml (1tsp) gum arabic powder with a few drops of water to make a paste. Store in an airtight container in the refrigerator.
To stick sugarpaste pieces together, slightly dampen the paste with sugar glue using a fine paintbrush. If you apply too much, the piece may slide out of place. Gently press in position, holding for a few moments. Small pieces of foam sponge can be used for support until dry.
Equipment
Blossom plunger cutter is used for cutting simple flower shapes.
Bone tool is used to indent paste, when making ears, eye sockets, shaping curves.
Cake smoother is used to create a smooth surface on sugarpaste (rolled fondant). The type with a handle is the most useful. Smooth it over the paste in a circular motion to level out an uneven surface.
Calyx cutter is used to make flower calyxes, hats or hair.
Cocktail sticks (toothpicks) are ideal for indenting small details and handy for applying food colouring to sugarpaste.
Crimping tool (serrated) is a simple way to add texture and pattern to sugarpaste. The crimping tool pinches up sugarpaste between the pinchers at the end of the tool. Lines are pinched horizontally, letting the serrated teeth scratch vertical lines. Practice on a spare piece of paste.
Circle cutter is used to cut out or indent various circular shapes.
Foam sheet is useful for drying modelled items or figures because the air can circulate underneath.
Foam sponge is for supporting decorative pieces while they are drying.
Garrett frill cutter is used for cutting out frills that can be arranged as the layers of a dress or simply for achieving a decorative finish.
Grater (small) is used to texture paste to produce effects including sand and grass.
Kitchen paper is useful for blotting and removing excess paint from a brush.
Leaf cutter is used to cut leaf shapes and also fairy costumes.
Leaf veiner is used to mark the veins in the leaf shapes.
Petal cutter is used to cut petal shapes for dragon scales and fairy costumes.
Paintbrushes are essential for painting and dusting the cakes, and marking details using the handle.
Piping bags and a variety of tubes (tips) are used for piping royal icing to make hair for the figures.
Plastic dowelling can be used to support internally cakes that are built up.
Rolling pins (large and small) are essential for rolling out paste. White polypropylene pins are recommended.
Scissors are needed for cutting out templates and some modelling.
Sharp knife is essential for making clean, accurate cuts in cakes and various pastes.
Square cutter is used to cut out square shapes, such as windows and doors.
Star cutter is used to make various decorative shapes.
Star tube (tip) creates a grass-like effect when pressed repeatedly into sugarpaste.
Sugar shaker is for holding icing (confectioner’s) sugar.
Basic Techniques
CUTTING & SHAPING CAKES
Cake sculpting
To sculpt cake into different shapes, use a sharp, serrated knife. Cut a little at a time, shaving off small pieces until you have the required shape. If you shave off more than you need, pieces of cake can be stuck back on with a little buttercream but take care not to do this too much because it may cause the sugarpaste (rolled fondant) to slip when applied.
Balance
When building up a high cake, make sure each layer is completely straight and that the cake is perfectly balanced. If part of the cake is left only slightly uneven it will look much worse when covered with sugarpaste and may cause the cake to lean.
USING SUGARPASTE
Colouring the paste
Add food colouring to the sugarpaste (rolled fondant) a little at a time with a cocktail stick (toothpick). Knead it into the sugarpaste, adding more until you have the required shade. Wear plastic gloves as the food colouring can stain your hands. Alternatively, pre-coloured packs of sugarpaste are now obtainable from cake decorating suppliers and supermarkets.
Preparing sugarpaste
Knead thoroughly until warm and pliable before rolling out onto a work surface covered with a sprinkling of icing (confectioner’s) sugar. Keep moving the paste around so that it does not stick and roll it to a thickness of 3– 4mm (1/6in), unless otherwise stated.
To lift a large piece of rolled-out sugarpaste, lay a large rolling pin on the centre and flip the paste over it. Lift it, position, then roll the paste into place. Use a sharp, plain-edged knife to cut the paste. To avoid the paste ‘pulling’, cut cleanly downwards. Keep wiping the blade to remove excess, or a layer of paste will build up and make cuts untidy.
When the sugarpaste is dry, polish the surface with your hands to remove excess icing sugar and to give it a sheen.
Covering the cake board
Roll out the sugarpaste, lift and cover the board. Use a cake smoother to give a smooth surface. If the paste has not stuck to the board, lift the sugarpaste around the edge and moisten with a damp paintbrush. Trim any excess downwards with a sharp knife. You may wish to remove the sugarpaste from the area of the board on which the cake will sit. Because the cake is moist, the sugarpaste beneath has a tendency to become sticky. Leave boards to dry for at least 12 hours.
Covering the cake
Spread a layer of buttercream over the surface of the cake to help the sugarpaste stick. Roll out sugarpaste and cover the cake completely, smoothing around the shape and trimming any excess. If required, rub the surface with a cake smoother to produce a smooth surface.
MODELLING PEOPLE
The head, hair and clothes will vary, depending on the design, but the general principles of body, arms and legs remain the same. The best material to use for making people is modelling paste, as it will hold the shapes you model. The head can be a round or teardrop shape. To make the arms and hands, roll the paste into a sausage, rounding off the end to make each hand. Press the hand to make it slightly flat, then cut a thumb on one side. Make three cuts along the top to form fingers. Gently twist each finger to lengthen it, then press in the palm to round off. Pinch in halfway to indent the elbow and pinch out at the back.
To make legs and feet, roll out two long sausage-shaped pieces of modelling paste and pinch at the ankles to round the feet. Pinch each foot to lengthen and indent underneath each to make the foot arch. Halfway from the ankle to the top of the leg, push in at the back and pinch out at the front to mark the knee.
PAINTING ON SUGAR
Colour strengths
You can dilute food colouring pastes with cool boiled water. The amount of water dictates the strength of the colour. For a really pale, watercolour effect, dilute the colouring until very pale and transparent. For a stronger colour, only add a few drops of water until the food colouring paste is liquid enough to paint with.
Applying colour
When painting on sugar, the brush must be kept only slightly damp to avoid paint running or even the sugar melting. Blot excess liquid from the paintbrush using a dry cloth or some absorbent kitchen paper. If you are nervous about painting, practise on a sheet of plain paper first. Remember, any painted mistakes on dried paste can be removed with a damp cloth.
Mixing colours
To make a different shade of one colour, you can add a minute amount of another colour – for example, if you have a basic green and want a bright grass green, add some yellow. Likewise, if you are using basic green and want a dark, muddy green, add a touch of brown. Experimenting is part of the fun, but if you are nervous about mixing your own colours, use different shades of the same colour from the vast range of pastes available.
Stippling
Stippling food colouring onto paste is a simple, effective and controllable method of adding colour. Preferably use a medium-sized firm bristle paintbrush and only collect a little diluted food colouring onto the tip. Blot excess liquid off the brush with a cloth or absorbent kitchen paper, then repeatedly dot over the surface of the paste, keeping the paintbrush vertical.
FINISHING TOUCHES
When your decorated cake is complete, brush off any excess icing (confectioner’s) sugar. Apply the finishing touches by dusting it with powder (petal dust/blossom tint) or glitter to set it off and give it a sparkle. Dusting powder adds colour, lustre powder will give your cake a bright sheen and sparkle powder will make it glisten. Using confectioner’s varnish will create a shine.
Cake Quantities
All baking tins used are 8cm (3in) depth.
All ovenproof bowls used are Pyrex.
Bewitching Mermaids
Deep, dark oceans hold many secrets, none more captivating than tales of beautiful mermaids. This is how I imagine they would be, playing happily with the sea creatures.
CAKE AND DECORATION
EQUIPMENT
1Colour 1.17kg (2lb 5½oz) of sugarpaste (rolled fondant) mid-green. Roll out 500g (1lb) and cover the cake board completely. To create a rippled effect, press the rolling pin into the surface and gently roll. Trim any excess away from around the edges. Model some flattened pebbles of different sizes using some of the trimmings and stick these around the cake board edge. Put the cake board aside to dry.
2Cut the cake as shown in the cutting diagram. Cut the corners from each cake, then trim to round off. Stack them on top of one another in height order to ensure that they sit evenly and are balanced. Then take them apart again to cover with sugarpaste. Spread the surface of each cake with a layer of buttercream. Roll out 280g (9oz) of mid-green sugarpaste and cover the large cake completely, smoothing around the shape and tucking the sugarpaste underneath. Position on the centre of the cake board.
3Colour 45g (1½oz) of sugarpaste pale blue. In order to vary the shade of the cake from green at the base to blue at the top, knead a small amount of blue food colouring paste into the remaining mid-green each time one of the cakes is covered. Stack the cakes up again, turning each slightly and making sure that each one is well balanced. Once you have done this, secure them in place using sugar glue. Carefully push the plastic dowelling down through the top of the cake to provide extra support for your ocean scene.
THE MERMAID’S BODY
4Next, model the mermaids that are swimming around the cake. Colour 140g (4½oz) of modelling paste cream. To make a mermaid’s body, roll 30g (1oz) into a tapering sausage, twisting the tail to a point. One-third of the way from the rounded end, press in all the way around to shape the waistline and round off the chest, then smooth up a neck at the top. Lay the mermaid down and smooth her stomach flat. Press gently at the top to help flatten her back. The mermaid is shown on the work surface for clarity but it is best to place her on the cake at this stage, using pieces of foam to support the pose while she is drying. Indent the scales on her tail by repeatedly pressing the no. 4 plain piping tube (tip) in at an angle over the surface.
THE MERMAID’S FACE
5 Roll 7g (¼oz) of cream modelling paste into a teardrop-shaped head. For the top mermaid, use a sugar stick or length of raw spaghetti to support the head by pushing gently into her neck, moistening the base with sugar glue, then pressing on the head. Stick a small ball in the centre to make a nose. Indent a smile with a no.4 plain piping tube pressed in at an angle and dimple each corner with the tip of a cocktail stick (toothpick).
THE MERMAID’S FINS
6Colour 30g (1oz) of modelling paste pale mauve. Using 7g (¼oz) split in half, shape the two fins, marking in lines with a cocktail stick. Model two small teardrop shapes, flatten slightly, then mark lines with a cocktail stick to produce the shell-shaped top. Flatten two very small oval shapes of pale mauve paste and stick in place for the shoulder straps.
THE MERMAID’S ARMS
7To make the arms, split just under 7g (¼oz) of the cream modelling paste in half. Roll a sausage shape, rounding it off at one end. Press the Rounded end slightly flat, then cut the thumb on one side. Cut the fingers across the top, keeping them straight. Gently twist each finger to lengthen. Halfway up the arm, press in to form the elbow, then pinch out at the back. Make two more mermaids following these steps.
THE MERMAID’S HAIR
8Split 30g (1oz) of modelling paste into three pieces. Colour one golden brown, one mid-golden brown and the last piece dark golden brown. Thinly roll out 7g (¼oz) of each and fold around the mermaid’s head, twisting up at the end to form the base for the hair. You will add the rest of her hair in step 12.
THE SEAWEED
9Colour 22g (¾oz) of modelling paste dark green. Roll long, thin tapering sausage shapes and stick them into place twisting up over the cake. Colour 30g (1oz) of modelling paste orange and 15g (½oz) dark mauve. Put aside half of the orange paste, then using the step photograph as a guide, make the different-sized pieces of seaweed, twisting the orange paste into spirals and smoothing the mauve seaweed into points.
THE OCTOPUS AND FISH
10To make the octopus, first colour 60g (2oz) of modelling paste yellow. Using the photograph below as a guide, shape 45g (1½oz) of it into an oval, indenting around the centre. Cut eight legs, twisting each until long and thin, and curl up each end. Dampen your fingers slightly if the legs become dry before you have finished. Indent a smile as you did in step 5 with the mermaids. To make the fish, form teardrop shapes with the remaining yellow paste, marking smiles as before. Decorate each fish with tiny thin stripes of orange modelling paste and miniature teardrop shapes for fins.
THE STARFISH
11Colour 15g (½oz) of modelling paste pale pink. To make a starfish, thickly roll out and cut a star. Pinch at each point, twisting up at the ends, then pinch a small ridge along the top. Make more starfish, varying the colours by kneading in a small amount of orange modelling paste. Place them around the base of the cake.
FINISHING TOUCHES
12With the remaining white paste, make shells and the eyes for the octopus. Stick the silver dragees over the cake. To finish the mermaid’s hair, roll out some golden brown paste. Cut thin strips, twisting each into a spiral and stick in place. When the cake is dry, paint little dots for eyes with the fine paintbrush, using black food colouring paste diluted with a drop of water.
13Dust the cake with sparkle powder (petal dust/blossom tint). Then dust the cake randomly with mauve lustre powder, the mermaids’ tails with mauve and silver powder and the edge of the board with green powder.