Posts Tagged ‘cake decorating’

Squires Kitchen Flexi-Ice

Sunday, September 21st, 2014

I was really excited to discover this product and wanted to share it with you. I love finding new cake decorating techniques that are available for allergen free cakes too. 

Flexi-ice cake

Vintage lace has been very popular on wedding cakes this year. Such delicate decoration at one time would have needed a great deal of skill to achieve. This is really easy to use and looks very professional.

Squires Kitchen Flexi-Ice does not contain any allergens in the ingredients list. The allergy advice does state ‘May contain nuts’. Please be aware that other brands do contain wheat flour. Always check the label but I know you do!

You can pipe with this icing but it does take a bit of practise for finer work.

Flexi-ice cupcakes

I have taken the following text from the product description which explains how to use it.

Flexi-Ice is a flexible, multi-purpose icing with a delicate natural vanilla flavour. Ideal for creating fine, edible lace in sugar, this versatile mix can also be piped, stencilled, coloured and used to make edible confetti.
Developed by the experts at Squires Kitchen and thoroughly tested by professional cake makers, Flexi-Ice is easy to both make and apply. Simply add 150ml of cooled, boiled water for every 100g of the mix and beat until smooth – you can leave the icing white or colour it any shade with Squires Kitchen’s wide range of liquid, paste and dust food colours.

Spread onto mould
Once mixed, Flexi-Ice is perfect for piping and stencilling on cakes, cupcakes and cookies. For a lace effect, spread the paste over a lace mould with a smoother or scraper.

Peel away from mould Either leave to air-dry or place in a cool oven or dehumidifier for just 20–30 minutes and the paste should easily peel away from the mat. Flexi-Ice remains pliable for at least a day and, if it starts to firm up, just pass the icing through the steam of a kettle to restore its flexibility.

FoldOnce made, the unique texture of Flexi-Ice makes it so easy to decorate with – simply cut the paste with scissors or a pizza wheel and fold it into shape. Create on-trend lace decorations, such as sumptuous frills, beautiful bows and delicate flowers for celebration cakes, favours, desserts and more.

Pack shot

New Squires Kitchen Instant Mix Flexi-Ice is available from www.squires-shop.com and from good cake decorating suppliers nationwide. RRP £8.99 for 500g.

Ingredients

Sugar, Glucose powder, Potato starch, Thickeners: Sodium Alginate, Gum Tragacanth, Xanthan gum, Colour: E171, Preservative: Potassium Sorbate; Acidity Regulator: Citric Acid; Natural Vanilla Flavouring

Sugar Free Marzipan and Sugar Free Cake.

Wednesday, February 5th, 2014

Have you heard about Sukrin all-natural sweetener? When you read the information about it, it does sound too good to be true! I have searched the internet for opinions on this product. The information I have found all sounds positive.

And it is great for baking!

sukrin-testpaket

It is available granulated, ground down like icing sugar and also as a demerara sugar substitute. So it seems all the sugar needed bases are covered with these three products. The only sugar based confectionery you can’t make with it is caramel!

Sukrin admit their products are a little pricey at the moment but they are working hard to reduce this. More information about all the Sukrin products can be found here.

I used the granulated sweetener to make simple vanilla cupcakes so I could taste the sweetness easily or any aftertaste. I used it exactly as I would caster sugar in a sponge recipe.

SAM_3530

I made some cupcakes with sukrin and wheat flour and some with gluten free flour. Both types of cakes rose as they would using sugar. They were not as sweet as those made with sugar but sweet enough and if you are going to use it all the time your taste buds adjust to the level of sweetness quite quickly.

As you can see Sukrin Melis worked well for dusting the top of cakes and for glace icing. The icing does leave a peppermint kind of cooling sensation on your tongue for a few seconds afterwards. The company recommend if you are going to make buttercream to use half and half with icing sugar to balance the taste and consistency.

SAM_3525

 

There are many recipes on the Sukrin website. The cake recipes on the website use a fat free sponge which if you are diabetic or follow a low fat diet you would obviously prefer but this type of sponge is not so good for celebration cakes as it is too light and wouldn’t last as long as a victoria sponge.

I was very interested in the sugar free, low fat marzipan recipe as this would be good for celebration cakes. It could even be coloured and used instead of fondant / roll out icing to decorate your celebration cake. I found it can be moulded as usual marzipan. If you are covering a cake with this marzipan and it splits a little on the edges you can rub it to join it back together.

If made with Sukrin almond flour, this marzipan will also be low in fat as 80% of the fat is removed!

I made this marzipan using pasteurised egg white powder to be safe especially as it doesn’t contain sugar or fat. I also tried it using Orgran No Egg and it was just as good. I would recommend this marzipan is eaten within a week so I would bear this in mind if using to cover a fruit cake.

julemarsipan

Apple Shaped Teachers Gift – Gluten and Dairy Free Chocolate Cake

Tuesday, July 16th, 2013

I can’t believe my sons first year at school will be over in one week. Reception year in his school is three classes but they all mingle and they have lots of teaching assistants so I thought I would make a little present for all of the teaching staff.

 d

I also made his two main teachers a jar of dairy free gooseberry curd – I’ll post this recipe next week.

I cooked the chocolate cake in a 6 x 2 inch wide half sphere silicone mould.

This recipe makes 12 whole spheres or a 6 inch round cake

150g dairy free margarine (I use Vitalite)
200g caster sugar
50g dairy and gluten free plain chocolate (around 60% cocoa solids – I find a higher cocoa solid content gives a drier cake)
4 eggs
75g self raising gluten free flour
30g dairy and gluten free cocoa powder

Dairy free chocolate ganache

75ml almond milk
110g dairy and gluten free plain chocolate

10g dairy free margarine
40g icing sugar

Strawberry jam

I also used

1kg gluten free sugarpaste
gluten free apple green paste food colouring (I used Sugarflair gooseberry with a little mint green)
red dust food colouring
a small amount brown sugarpaste
a small amount of dark green sugarpaste

Apple or rose leaf cutter and mould

For the dairy free ganache

Make the dairy free ganache a few hours before and allow to set at room temperature – heat the almond milk until boiling and mix in the chocolate until melted.
Mix the dairy free margarine and icing sugar together. When the ganache has set, mix this into the ganache and leave to set again. This makes a lighter ganache.

For the chocolate cake

Preheat oven to 190°c/170°c fan oven/ gas mark 5
Melt the chocolate on a low heat in the microwave.
Cream the margarine and sugar together until light in colour
Beat in the melted chocolate, scrape down the sides to ensure all the chocolate is incorporated.
Crack the eggs into a cup, whisk together then mix into the creamed mixture a little at a time.
Sieve the gluten free flour and cocoa powder together then fold into the mixture until combined.
Spoon a little of the mixture into each mould just over ¾ full.
Bake for about 15 minutes until a knife inserted comes out clean.
Leave to cool in the mould for a few minutes before turning out onto a cooling wire.
If you need to refill the same mould, wash before using again.

Once all of your half spheres are baked and cooled, place back into the mould and slice the top off level with the mould.

a
Spread strawberry jam and ganache over half of the half sphere then put another sponge on top. Fill in the gap around the centre with more ganache then spread all over the cakes. Leave to set for a few minutes.

b

Knead then roll out your green sugarpaste, cut a circle big enough to cover your ball. Place over a cake and mould around.
Cut the excess paste away from the bottom. You can then pick up the cake carefully and mould the sugarpaste underneath to make the ball shape. Place back on the table and smooth the icing into shape.
Indent a cone tool in the top.
Brush with red dust food colouring and rub in with your hands.
Roll a thin sausage of brown sugarpaste and cut into the shape of a stem. Attach inside the cone at the top with edible glue or rose water.
Roll out the dark green sugarpaste and cut out 12 leaves. Mark a leaf pattern with the mould or a knife. You can dust them with dark green and a little red dust colouring. Attach one to each stem with rose water. Leave to dry.
I wrapped each of mine in cellophane with a little thank you tag written by my son.

c

A Perfectionists Guide to Decorating Cakes With Young Children!

Tuesday, February 26th, 2013

I am a perfectionist, I know this! A couple of years ago I admit I didn’t like the idea of letting my then two year old decorate our Christmas cake. Last Christmas I came up with a compromise.

I know Christmas is far from everyones mind but this idea could work for other cakes too!

This first cake was made for nanny and grandad. I wanted to give them a pretty cake but knew they would love it if the boys had helped too.

How to decorate a Christmas cake can be found here.

I covered the cake with marzipan and icing and made the poinsettias to go on top. I rolled out coloured sugarpaste and the boys cut out Christmas shapes using cookie cutters. They decorated each shape with cutters, sugarpaste shapes and painted with food colouring. I then attached each shape to the sides of the cake.

Each year I make a Christmas cake for my sister in law and family too so last Christmas I invited her and her two year old to come over and decorate their own cake too.

Christmas tree cake

I cut two Christmas tree shapes from an 8 inch square cake by cutting out one triangle and sticking the two offcuts from the sides to make another triangle the same size. I stuck this together with a thin layer of marzipan. I cut out the tree shape and used the offcuts to mould together the ‘stump’ of each tree. I then marzipanned the cake and covered it with green and black sugarpaste.

The children cut out shapes from rolled out sugarpaste. I then gave them piping bags of coloured icing and let them decorate their cakes how they wanted.

Not bad for a 4 year old and two 2 year olds and it made me smile everytime I looked at our cake.

I might let them help with the tree next year………….

Egg, gluten and dairy free wedding cookies

Monday, January 28th, 2013

I was asked how to decorate cookies with flooded icing without using egg. You can get the same effect, shinier in fact by using fondant icing.

I don’t mean sugarpaste. I mean bakers fondant which is made from sugar and glucose syrup. This can be bought in block form which is how bakers use it, you can buy it from the supermarket as ‘fondant sugar’ which you mix with water before using or you can buy real fruit fondant powder from Squires Kitchen.

The three cookies on the left were decorated with block fondant. The three cookies on the right are decorated with powdered fondant sugar. My photography is not brilliant but I hope you can see that both give a good finish.

Both block form and powdered fondant sugar will give a smooth shiny finish which is as shinier than flooded royal icing – and you don’t need a heat lamp to dry the icing.

Tips – Prepare your fondant sugar in a glass bowl and stir with a metal spoon. Plastic bowls can hold onto any grease previously held in the bowl and this will affect the shine of your fondant.

Pipe the outline of your shape with sugarpaste ‘let down’ with cooled boiled water. I add 1ml to 20g sugarpaste but this doesn’t have to be exact. Use this to fill a piping bag fitted with a number 2 nozzle.

To prepare your fondant sugar – stir in water a few drops at a time until it is a thick pourable consistency. Colour with liquid or paste food colouring.

To prepare block bakers fondant – place your fondant in a glass bowl, pour a small amount of water over the top. Place into a microwave on a low heat, stir after every 30 seconds until it is the required consistency. It should be just warm. You can add a little water to adjust the consistency. Do not overheat as this will effect the shine and constant overheating will cause the fondant to become grainy. Colour with liquid or paste food colouring.

Both sugars dry hard and you can pipe on top. This method can also be used to make free standing ‘run out decorations – you can either draw your pattern the wrong way round onto a piece of silicon baking paper, turn upside down so the pencil marks are underneath, or place a piece of clear cellophane on top of your design and pipe your design onto this. Pipe the shape outline with let down sugarpaste in a piping bag fitted with a number 2 nozzle. Fill in the shape with the fondant icing in a piping bag. Leave to dry before carefully running a very thin thin palette knife underneath to loosen from the paper.

This recipe makes about 12 x 3inch heart shaped biscuits.

 Ingredients
70g caster sugar
150g dairy free margarine
100g gluten free plain flour
100g maize flour or cornflour
1 x 500g pack fondant sugar (available from your supermarket)
Small amount sugarpaste, coloured as required
paste or liquid food colouring
any extra decoration

Equipment
1 large baking tray
cookie cutters
rolling pin
small paper piping bags
number 2 piping nozzle
small cranked palette knife

Method
Preheat the oven to 180°c / 350°f / gas mark 4.

Mix the sugar together with the dairy free margarine until combined.

Mix in the gluten free flour and maize flour and bring together to form a dough.

Dust your worktop with gluten free flour. Roll out the dough ¼ inch thick and stamp out shapes using biscuit cutters.

Place onto a baking tray lined with greaseproof paper lightly brushed with oil.

Bake for 13 to 15 minutes and leave on the baking tray to cool.

Let down your coloured sugarpaste with cooled, boiled water. Paddle with a small cranked palette knife to remove any lumps and air bubbles.Fill a paper piping bag fitted with a number 2 piping nozzle.

Pipe any outlines on your cookie with the let down sugarpaste.

Prepare and colour your fondant sugar until it is a thick pouring consistency. Fill a paper piping bag with this. It does not need a nozzle.

Snip the very tip of your piping bag off with a pair of scissors and pipe the fondant onto your cookie within the outline. Start piping, keep the point of your piping bag in the piped fondant to ‘guide’ the fondant where you want it to go. Try not to overfill. Leave in place to dry. Decorate as required.

Once dry the fondant can be piped on top.

Food Allergy Advice For Cake Decorators – update 22/02/2012

Wednesday, February 22nd, 2012

I have decided to update my original post of the same name as it is still very popular and a lot of the information it provided has now changed. 

I have been making celebration cakes for people on special diets for as long as I have been making cakes and have spent a lot of time making sure the ingredients are safe to use for individual diets. I constantly check to see if the ingredients have changed or new products come on the market.

As a cake decorator are you are being asked more frequently if you can make cakes for special diets?
Do you get confused with ingredient lists?

I have put together a list of the common icings and sugarcraft ingredients used in the UK and allergy advice on each.

There are hidden ingredients that you may not think about. The main ingredient that causes confusion is Glucose syrup. This ingredient is found in most sugarcraft products.

Glucose can be made from any kind of starch and is used in sugary foods to soften texture and prevent crystallisation of sugars.

Most of the world seems to make glucose syrup from corn and call it corn syrup rather than glucose syrup. In Europe glucose syrup is made with corn and wheat.

If you buy your ingredients from a catering wholesaler there is a good chance the glucose in the product will be made from wheat, – this includes glace cherries and mixed peel.

To be sure what is in a product ask your supplier for the food specifications. This is a printed sheet which gives a description of a product, packaging info, shelf life, origin, ingredients and their derivatives  and any allergy information.

You may be wondering ‘what is the problem with glucose?

Glucose syrup is gluten-free. It can be derived from wheat but the production methods make it safe for people with coeliac disease to eat.

Research on whether wheat derived glucose syrup is safe for a person with a wheat or gluten allergy or intolerance strongly suggests that it should be fine for them to eat. I follow this advice but everyone’s tolerance and reactions are different. Some people with a wheat allergy or intolerance say it does affect them and even some Coeliacs too. If I have a customer who can’t eat wheat, I will ask them if glucose syrup or maltodextrin affects them personally.

Manufacturers do not have to state where the glucose syrup in their products derives from so you will have to contact them to get this information.

The following legislation applies to cake decorators selling cakes directly to the consumer.

Since November 2011 EU law now states that food whether prepackaged or sold loose has to provide information if it contains any of the following allergens or ingredients derived from the following allergens

Peanuts and products thereof – found in sauces, cakes, desserts, groundnut oil, peanut flour.

Nuts and products thereof, namely; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
– found in sauces, desserts, crackers, bread, ice cream, marzipan, ground almonds, nut oils.

Soybeans and products thereof,
except:

(a) fully refined soybean oil and fat ( 1 );

(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources;

(c) vegetable oils derived phytosterols and phytosterol esters from soybean sources;

(d) plant stanol ester produced from vegetable oil sterols from soybean sources;

Soya can be found in tofu or beancurd, soya flour and textured soya protein, some ice creams, yogurts, sauces, desserts, meat products, vegetarian products, ready made meals, margarines, lecithin.

Mustard and products thereof – Including liquid mustard, mustard powder and mustard seeds, in salad dressings, marinades, soups, sauces, curries, meat products.

Lupin and products thereof – lupin seeds and flour found in some types of bread and pastries.

Eggs and products thereof – found in cakes, mousses, sauces, pasta, quiche, some meat products, mayonnaise, foods brushed with egg.

Fish and products thereof,
except:
a)fish gelatine used as a carrier for vitamin or carotenoid preparations;
b) fish gelatine or isinglass used as fining agent in beer and wine

– found in some salad dressings, pizzas, relishes, fish sauce and some soy and Worcestershire sauces.

Crustaceans and products thereof
– shrimps, prawns, , scampi, crab, shrimp paste, crayfish, lobster

Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, Kamut,or their hybridised strains, and products thereof,
except
a) wheat based glucose syrups including dextrose
b) wheat based maltodextrins
c) glucose syrup based on barley
d) cereals used for making alcohol distillates including ethyl alcohol of agricultural origin
– found in cereals such as wheat, rye and barley and foods containing flour, such as bread, pasta, cakes, pastry, meat products, sauces, soups, batter, stock cubes, breadcrumbs, food dusted with flour. Most oats are also contaminated with gluten containing cereals in the milling process.

Sesame seeds and products thereof
 – found in bread, breadsticks, tahini, houmous, sesame oil.

Celery and products thereof
 – including celery stalks, leaves and seeds and celeriac, in salads, soups, celery salt, some meat products.

Sulphur dioxide and sulphites at concentrations of more than 10mg/kg or 10mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
– found in meat products, fruit juice drinks, dried fruit and vegetables, wine, beer.

Milk and products thereof
except
a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin
b) lactitol

 – including milk products. Cream, butter, cheese, yogurt. Found in many ready made foods.

Molluscs and products thereof – abalone, clams, mussels, octopus, oysters, squid and scallops.

Also if you are still using one or more of six food colourings being voluntarily phased out, you must include a warning on products. In addition to the standard required information,

labels must also have a warning using the following wording: ‘the name or E number of the colour(s)’ may have an adverse effect on activity and attention in children’. The colours are:

  • sunset yellow (E 110)
  • quinoline yellow (E 104)
  • carmoisine (E 122)
  • allura red (E 129)
  • tartrazine (E 102)
  • ponceau 4R (E 124)

From January 2012 food producers cannot label their food as gluten free unless it has been tested for the gluten levels. It now has to be labelled with – No gluten containing ingredients. See this link for further information:

www.icedgembakes.co.uk/special-diet-blog/hints-and-tips/new-gluten-free-food-labelling-for-caterers

Take a look at the list below for a one-stop guide to popular sugarcraft products and their allergens. If you want to add any brands I’ve missed or let me know of any changes, please do get in touch.

Product ingredients and their derivatives can change from batch to batch so always check the label. 

Key:
v = vegan / does not include any animal ingredients including eggs, dairy, gelatine or honey.
df = dairy / lactose free
nf = nut free
gf = gluten free
ef = egg free

Sugarpaste / Rolled Fondant

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Renshaws sready to roll icing Vegan Gluten Free Dairy Free Egg Free Made in a factory that handles nuts glucose derives from wheat but does not contain gluten
Dr Oetker Regal-Ice Vegan Gluten Free Dairy Free Egg Free May contain nuts  Glucose derives from wheat but does not contain gluten
Pettinice vegetarian Gluten Free Contains dairy Egg Free Nut Free  Egg and gluten in the same factory
Covapaste Vegan Gluten Free Dairy Free Egg Free Nut Free Glucose derives from wheat but does not contain gluten
Silverspoon Ready To Roll Icing Vegan Gluten Free Dairy Free may contain traces of egg May contain traces of nuts Glucose derives from wheat or corn but does not contain gluten
M & B Sugarpaste Vegan Gluten free Dairy free Egg free Nut free Glucose derives from wheat but does not contain gluten
Satinice vegetarian Gluten free Dairy free contains egg Nut free  completely free of wheat and corn products

 

Marzipan – Almond paste

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen Vegan Gluten Free Dairy Free Egg free Contains nuts Glucose derives from wheat but does not contain gluten
Odense Vegan Contains gluten Dairy Free Egg free Contains nuts
Ingram Brothers vegetarian Contains gluten Contains dairy Egg free Contains nuts
Dr Oetker Vegan Gluten Free Dairy Free Egg free Contains nuts Glucose from wheat or corn but does not contain gluten
Silverspoon Vegan Gluten Free Dairy Free Egg free Contains nuts Glucose from wheat or corn but does not contain gluten
Sainsburys Vegan Gluten Free Dairy Free Egg free Contains nuts Glucose from wheat or corn but does not contain gluten
Waitrose Vegan Gluten Free Dairy Free Egg free Contains nuts Glucose from wheat or corn but does not contain gluten
Asda Vegan Gluten Free Dairy Free Egg free Contains nuts Glucose from wheat or corn but does not contain gluten
Tesco Vegan Gluten Free Dairy Free Egg free Contains nuts Glucose from wheat or corn but does not contain gluten

 

Flower paste (gum paste)

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen
Flower paste
vegetarian Gluten Free Dairy Free Contains egg May contain traces Glucose derives from wheat but does not contain gluten
Sugar City Platinum Paste Vegan Gluten Free Dairy Free Egg Free Nut Free
Sugar City Diamond Paste Vegan Gluten Free Dairy Free Egg Free Nut Free

 

Mexican / modelling paste

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen Mexican Paste vegetarian Gluten Free Dairy Free Contains egg May contain traces of nut Glucose derives from wheat but does not contain gluten
Squires Kitchen Instant Mix Mexican Paste Vegan Gluten Free Dairy Free May contain traces of egg May contain traces of nut Glucose derives from wheat but does not contain gluten
Squires Kitchen Sugar Dough Vegan Gluten Free Dairy Free May contain traces of egg May contain traces of nut Glucose derives from wheat but does not contain gluten
Squires Kitchen Pastillage Vegetarian Gluten Free Dairy Free Contains egg May contain traces of nut  Glucose derives from wheat but does not contain gluten
Sugar City Mexican Paste Vegan Gluten Free Dairy Free Egg free Nut free
Sugar City Modelling Paste Vegan Gluten Free Dairy Free Egg free Nut free

 

Fondant/ Poured Fondant

Vegan Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen Fondant Icing Mix Vegan Gluten Free Dairy Free  Egg Free  May contain traces of nut
Tate & Lyle Vegan Gluten Free Dairy Free Egg Free Nut Free
Silver Spoon Vegan Gluten Free Dairy Free May contain egg Nut Free
Almondart block fondant Vegan Gluten Free Dairy Free egg free Nut Free

 

 

Chocolate Paste

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen dark chocolate Cocoform vegetarian Gluten Free May contain traces of milk May contain traces of egg May contain traces of nut Contains soya, glucose derives from wheat but does not contain gluten
Squires Kitchen milk chocolate Cocoform vegetarian Gluten Free Contains milk May contain traces of egg May contain traces of nut Contains soya, glucose derives from wheat but does not contain gluten
Squires Kitchen white, green and red chocolate Cocoforms vegetarian Gluten Free Contains milk May contain traces of egg May contain traces of nut Contains soya, glucose derives from wheat but does not contain gluten
Squires Kitchen flavoured cocoforms (English mint, Brazillian orange, cappuccino and strawberry) Vegetarian except strawberry Gluten Free Contains milk May contain traces of egg May contain traces of nut Contains soya, glucose derives from wheat but does not contain gluten
Regalice luxury white chocolate Sugarpaste vegetarian Gluten Free Contains milk Egg free May contain traces of nut Glucose derives from wheat but does not contain gluten
Regalice luxury chocolate Sugarpaste vegetarian Gluten Free Contains milk Egg free May contain traces of nut Glucose derives from wheat but does not contain gluten
Tracey Mann dark chocolate paste vegetarian Gluten Free May contain traces of milk Egg free May contain traces of nut Glucose derives from wheat but does not contain gluten

 

Dried egg white

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen pure albumin vegetarian Gluten Free Dairy Free Contains egg May contain traces of nut
Dr Oetker egg white powder vegetarian Gluten Free Dairy Free Contains egg Nut free
Meri-White vegetarian Contains gluten from wheat made in a factory that handles dairy Contains egg Contains wheat

 

Royal Icing Mix

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen vegetarian Gluten Free Dairy Free Contains egg May contain traces of nut
Tate & Lyle vegetarian Gluten Free Dairy Free Contains egg Nut free

 

Supermarkets now stock Dr Oetker writing icing which does not contain any of the allergens and is handy for piping a simple message or decoration. Always check the label as ingredients change all the time. Alternatively, use watered down sugarpaste, which works well piped from a piping tube. Water down with pre-boiled water to prevent bacterial growth.

Food colouring

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen Powder colours Vegan Gluten Free Dairy free May contain traces of egg May contain traces of nut
Squires Kitchen paste colours Vegan Gluten Free Dairy free May contain traces of egg May contain traces of nut Glucose derives from wheat but does not contain gluten
Sugarflair powder colours Vegan Gluten Free Dairy free Egg Free Nut free
Sugarflair paste colours Vegan Gluten Free Dairy free Egg Free Nut free
Sugarflair liquid colours Vegan Gluten Free Dairy free Egg Free Nut free
Orchard cake tools powder colour vegetarian Gluten Free Contains dairy Egg Free  contains lactose and cornflour

 

Glucose Syrup

Vegan / vegetarian Gluten Free Dairy Free Egg Free Nut Free Other info
Squires Kitchen glucose syrup Vegan Gluten Free Dairy Free May contain traces of egg May contain traces of nut Glucose derives from wheat but does not contain gluten
Dr Oetker’s glucose syrup Vegan Gluten Free Dairy Free Egg Free Nut Free  Glucose derives from wheat but does not contain gluten
Silver Spoon’s glucose syrup Vegan Gluten Free Dairy Free Egg Free Nut Free Glucose made from wheat or corn but does not contain gluten

Silver Spoon Designer Icing – review

Friday, August 26th, 2011

I had been wondering if Silver Spoon Designer Icing was any good to use as an alternative for royal icing when decorating an egg free or vegan cake.

My sister in law bought a tube to decorate some cupcakes so we both gave it a try.

The icing comes in a 120g tube with three piping nozzles – small round writing nozzle, star and ribbon. It is available in white, pink, blue, chocolate flavour, red, green, yellow and black. The red is not suitable for vegetarians. It is labelled as ‘May contain wheat and gluten’.

The writing nozzle was quite easy to squeeze from the tube but I couldn’t pipe a neat message with it because of the bulkiness of the tube. Once piped, the icing did spread a little too.

The ribbon and star nozzles were quite hard to pipe with. I had to really squeeze the tube with both hands which made them ache very quickly. As the tube emptied, the harder it was to pipe.

I think this product is convenient to use when decorating cakes with children but I wouldn’t use it to decorate a cake for a customer.

A better idea would be to pipe with watered down sugarpaste –

 Mix 20g coloured sugarpaste with 1ml cold water.
Use a small palette knife to paddle the sugarpaste on a plate to remove any lumps.
Make a paper piping bag. You can fit a piping nozzle in the bottom, fill the piping bag with the watered down sugarpaste, fold over the top of the bag and use to pipe.
This can be used for fine piping such as wording or patterned piping such as shells or scrolls. It is slightly stretchy so practise before piping onto a cake or biscuit.

Cake decorating for dairy free, gluten free or vegan cakes

Wednesday, March 16th, 2011

It’s finally here. After months of late nights and a 7lb 14oz baby boy!

Iced Gem Cakes and BakesYour guide to making dairy free, egg free, wheat free, gluten free and vegan celebration cakes.

Over 200 pages of all you need to know.

So if you’re a professional cake maker who’s fed up with turning down orders, or if you want to make beautiful creations in your own kitchen, this book will show you that catering for special diets really is a piece of cake!

The book includes:-

  • Cake recipes for all of these diets and combinations of the diets too.
  • Vegan flower paste and modelling paste recipes.
  • Diet information, cross contamination, tips for preparing special diet cakes and instructions to make 12 fabulous cakes and cookies.

Techniques include:-

  • Royal icing style piping without the egg.
  • Vegan / dairy free white chocolate roses
  • Vegan / dairy free chocolate gananche 
  • Dairy and gluten free Croquembouche

For a full list of contents, see here

I hope you like it!

Food allergy advice for cake decorators

Saturday, July 24th, 2010

This post has been updated. Please visit http://www.icedgembakes.co.uk/special-diet-blog/hints-and-tips/food-allergy-advice-for-cake-decorators-updated-22022012

Gluten and dairy free wedding cake

Vegan white chocolate rose wedding cake

Sunday, March 28th, 2010

Vegan white chocolate rose wedding cake

This is a vegan white chocolate wedding cake I made a few weeks ago. This is a popular design with my vegan customers.

Two tiers were filled with vegan vanilla sponge layered with strawberry jam and dairy free ‘buttercream’, the third tier was vegan chocolate cake filled with dairy free chocolate ganache and the last tier was gluten and dairy free chocolate cake layered with strawberry jam and dairy free chocolate ganache.

The cake contained over 5 kilos of dairy free chocolate.

Instructions of how to make this cake can be found in my new book – Iced Gem Bakes and Cakes