Ta-dah!  The set of 5 new recipe cards

We are utterly delighted with the newest editions to our fabulous range of wipe-clean recipe cards - The Card of Really Useful stuff, 2nd edition, Buttercreams & Icings, Meringue Buttercreams, Cupcake Bouquet, Number Cakes.  Buy the set of 5 and save.

The Card of Really Useful stuff, 2nd edition

From how much filling to how much sugar paste (fondant), cake portions and more this is everything you need to know

This card has been to designed to answer all the 'how much' questions a cake decorator asks when creating cakes for any occasion.  It has everything you need to know, (especially if you are trying to cost cakes).  Our second edition has been updated to include additional information and also updated in an easier format.

how many portions, including suggested portion sizes and guidance for both fruit & sponge and tips on how to cut your cake and wedding servings new - deeper cakes, portions
how much cake mixture - tricky shapes, rectangular tins etc,
updated - To fill & crumb coat a cake - how much filling (buttercream/ ganache/ Swiss or Italian meringue)  quantities for 3 layer and 4 layer cakes
Updated - to coat a cake in buttercream or ganache how much for different sized and different heights of cake 3 layer & 4 layer cakes, new - includes weights for each additional inch of height so you can easily calculate if for example you have a 5-inch deep cake
poured ganache- quantities for coating different sized cakes including 3-inch & 4-inch deep
new - how much marzipan to cover cakes of different heights and sizes
how much sugarpaste (fondant) to cover a 3-inch deep or 4- inch deep cake of different sizes, new - includes weights for each additional inch of height so you can easily calculate if for example you have a 5-inch deep cake
how much sugarpaste to cover a board,
how much ribbon for around a cake,
how much for ribbon for around a board,
hemispheres - how to line the tins, how much cake mixture, baking times, portions, buttercream and sugarpaste quanitities new - mini hemispheres 5.5cm & 6.5cm silicon moulds
buttercream for piping cupcakes 
new - how much sugarpaste (fondant) needed for cupcake toppers and domed cupcake toppers

I think everyone needs this!

Buttercreams & Icings

8 different buttercream & icing recipes including dairy free & vegan options

Beautiful colour pictures, clear step-by-step instructions and extensively tested recipes including top tips

The card includes

Standard (American) buttercream recipe
Super-smooth buttercream 
Black chocolate buttercream (achieve black buttercream without adding colour!)
Chocolate buttercream - white, milk, dark
Chocolate fudge buttercream
Pure white vanilla frosting
Royal icing
Vegan royal icing
Pastillage 
Storage including keeping times
Guidance on gluten-free options
Dairy-free and vegan options
Top tips including how to stabilise buttercream in hot weather

Meringue Buttercreams

Swiss & Italian meringue buttercream recipes including vegan versions and how to use/ store/ troubleshooting

These are luxurious, silky, rich buttercreams; perfect for piping intricate designs and flowers, piped onto cupcakes, as a cake filling or to coat cakes.  Also ideal as a filling for macarons - and due to the smooth consistency, they are well suited to semi-naked cakes.

The card is beautifully laid out with colour pictures and clear step by step instructions.  It contains

Italian meringue buttercream recipe (using both fresh egg white and dried pasteurised egg white [meri-white])
Swiss meringue buttercream recipe (using both fresh egg white and dried pasteurised egg white [meri-white])
Storage - for the buttercreams and for cakes once coated/ decorated with the buttercreams
Top tips
Gluten-free
Vegan Italian meringue recipe
Vegan Swiss meringue recipe
How to rescue 'split' meringue buttercreams
How to use meringue buttercreams
How to flavour meringue buttercreams including chocolate, curds, salted caramel, cream cheese, peanut butter/ biscoff/ nutella 

Cupcake Bouquet

How to create cupcake bouquets of different sizes

Cupcakes piped to resemble flowers and arranged as bouquet: ideal as gifts and easier than you may think.

The card includes

how to prepare your buttercream (for recipes see Buttercreams & icings and/ or meringue buttercreams)
how to colour frosting/ buttercream
how to create colour tints when piping
how to achieve two-colour piping
how to achieve central colour
top tips
how to design/ plan your bouquet
clear instructions and colour pictures to create a 3-cupcake posy, a standard 7-cupcake bouquet and a large 12-cupcake bouquet

Number Cakes

What you need to know to create number cakes from tin lining to decorating - the ultimate reference point if you are planning a number cake

Number cakes - perfect not only for birthdays but also anniversaries, corporate events or any celebration you can count!

Baking number cakes may seem daunting but this card will answer all your conundrums making the whole process much more straight forward and the outcome much better.  The card includes

how much cake mixture
other suggestions such as brownies - how much mixture
how to line the baking frame
which way up should the tin be
suggested board sizes
top tips (so many!)
adding cake mixture (how to get it in the tin not all over the side!)
baking times and tips
how to marzipan a number cake
how to ice a number cake in sugarpaste (fondant)
buttercream designs

This card is the result of so many questions and is the ultimate reference point if you are planning a number cake.