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Bring Out The Bunting

Nothing creates a party atmosphere like a string of bunting. This edible version is perfect to hang over your party table.

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We collected some top tips from some truly amazing cake decorators and sugarcrafters.
We hope you love them as much as we do and put them to good use!

• For extra sparkle, paint some edible glue around candles and dab edible glitter with a fine paintbrush
• If your sugarpaste is really soft, add a small amount of CMC to make it easier to work with
• Make what you can in advance to help you use your time on the more difficult projects
• When imprinting into a cake, be sure that your sugarpaste is fairly soft. If you are scribing onto a cake, the cakes need to be covered at least 24 hours in advance
• Cover any cut flower paste that you are not using with plastic sleeves to prevent it from drying out too much
• If working with a knife becomes tricky, cut paste with a sharp pair of scissors
• When using edible glue, be careful not to over do it, as it can leave marks on your cakes and can seep out
• It is easier to add an extra coating of buttercream around tiers when the cake is placed on a large plate or icing turntable so that it can be spun easily
• Ideally, construct your cakes where they are going to be displayed. Moving cakes that are already assembled can spell disaster
• When lining cake tins, make sure the lining extends beyond the rim because standard cake tins are usually only 7.5cm (3in) deep and the cake will rise a little above the rim
• Make sure that ganache or buttercream is at room temperature before you use it. It may need to be warmed slightly so that it spreads easily
• Don't add too much filling to cakes or it can cause the cakes to sink when icing is applied
• When moving assembled cakes, wait a few minutes before moving to give the icing time to set
• It is much easier to with with sponge when it is very cold as it is much more firm
• You may need to re-beat buttercreams to ensure they are soft when you are using it
• Cookie dough can be made up to two weeks ahead or stored in the freezer until ready to use
• Be sure not too add too much flour when you are rolling out your dough as it can become too dry
• In order to pipe various patterns and decorations easily, you may need to add a tiny amount of water to your royal icing so that the consistency is a bit softer
• make your piping bags in groups ahead of time and put them aside for later use
• Always add colouring gradually and keep some extra white icing to hand in case you need to fix a mistake
• Colour more icing then you will use. This gives you an allowance for any mishaps. Leftovers can be stored in an airtight bag in a sealed container for future use

Country Garden

IcePops