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SHOP

June Meeting

Our June meeting will be the last club meet before we break up for the summer and we will be getting hands on with a fun and informative Royal Icing workshop where we will explore a variety of techniques that can be used to create beautiful biscuits and cake decorations.

During the evening we will cover:

Marbled effect biscuits – creating stunning swirls and patterns using coloured royal icing

Piping techniques – learning and practicing essential piping skills to add detail and decorations to your creations

Royal icing transfers – making beautiful butterfly transfers that can be prepared in advance and used to decorate cakes, biscuits and cupcakes

Whether you’re completely new to royal icing or looking to refine your skills, there will be something for everyone to enjoy and of course there is always refreshments and cake chat.

See you at 7.30pm.

 

Please bring:

  • 6–8 plain round biscuits (approximately 3–4 inches in diameter) – digestive biscuits are perfectly fine if you don’t want to bake your own

  • 1 batch of royal icing made using one of the recipes below (credit: The Art of Royal Icing by Eddie Spence). Recommend making a day in advance, covering with the bowl with cling film and a damp tea towel. 

  • Gel or powder food colours (see below)

  • A few small containers or tubs for colouring and mixing your icing 

  • A container big enough for dipping your biscuits face down into 

  • Palette knife

  • Small plate

  • A Scribe tool or a number of cocktail sticks

  • Small paintbrush

  • Small dish for water

  • A clean cloth that can be dampened or a packet of wet wipes

  • Scissors

  • Stapler

  • Kitchen roll

  • Container or box to transport your decorated biscuits home

Piping bags, nozzles and butterfly transfer templates will be provided.

Colours

We’ll colour the icing together

For the marble effect biscuits, please bring:

  • Two different shades of the same colour (e.g. light and dark blue or light and dark pink etc)

For the butterfly royal icing transfers, we recommend bringing:

  • Black (for outlining)

  • Any colours you’d like your butterfly to be!

Royal Icing recipe:

Please prepare one batch of royal icing using either of the following recipes:

    • Please use a paddle beater instead of whisk attachment 
    • If using Recipe 2, separate the egg whites the day before and leave covered in the fridge overnight. Strain before use for best results.
    • We will adjust the icing to the consistencies required during the workshop.

Recipe 1 (Using dried eggwhite powder)

15g dried egg whites

85ml lukewarm water (previously boiled and cooled)

455g icing sugar

Recipe 2 (Using Fresh Egg Whites)

90g egg whites (approximately 3 medium eggs)

455g icing sugar

5 – 7 drops lemon juice or 4-5 drops white vinegar

Preparation Notes

  • You must sift the icing sugar
  • If using an electric mixer use the paddle beater instead of whisk attachment 
  • If using Recipe 2, separate the egg whites the day before and leave covered in the fridge overnight. Strain before use for best results
 
We will adjust the icing to the consistencies required during the workshop.

May Meeting

Our May meeting was a great success with a record turn out of members and guests on such a glorious evening.

Our own President and Chair demonstrated how to make a hot air balloon with sugarpaste and the evening flowed with plenty of cake chat on techniques and tips.

There is always something to learn on these evenings even for the seasoned cake maker.

Thank you to everyone who came along.

April Meeting

Our April Meeting was all about the trend of Lambeth style cakes and we were delighted to have Lisa Hackett from Sugarcoated by Lisa demonstrating for us.

Lisa gave us lots of great hints and tips on consistency of buttercream, how best to add colour, which nozzles to use and how to add a fab finishing touch in an easy, effective way.

It was a lovely evening with great chat, shared hints and tips.  A huge thank you to Lisa.

March Meeting

Our March meeting covered all things Communion from fabric effect flowers and freehand crosses, church windows and characters with cutters.  We also covered making Communion characters using the ‘appliqué’ technique as well as book spines with wafer paper pages.

A huge thank you to Stuff 4 Cakes and Lilly’s Caketoppers for the Communion themed giveaways.

February Meeting

Thanks to those who came to our February Club meeting, there was a great vibe to the evening and it was lovely to welcome new faces.

Our cake pops came out a treat and many have decided to make their own for upcoming celebrations.  We look forward to seeing the pictures.

Thanks also to Stuff 4 Cakes who sent us some fab cake pop related giveaways. Our members and guests were delighted with the goodies.  Below is a snapshot of some of the pictures taken on the evening.

January Meeting

Thank you to all who came to our January meeting we had a lovely evening introducing ourselves to the process of making cupcake bouquets with some great results.

Thank you to Jinny’s Cakes Bakes & Decorations who sponsored our giveaway prize on the night which was won by Gwen Treacy.

Below is just a small snapshot of some of the pictures taken during the evening.