Why are Cakers Getting Silly About Cerart? with Mr Baker and Laura Dodimead

It has to be said that having friends that own a fabulous cake decorating supplies store has its perks – particularly when they send you some fancy new cake tools and ask you to try them out. Fast becoming an industry favourite, Cerart Modelling Tools are finished with high-quality food-safe silicone and sturdy acrylic handles meaning that they are lightweight, easy to use and allow sugar artists to achieve top quality results with both sugar and chocolate. I mainly work in sugar and so when Hayley and Michael asked me... Read More


Mothers Day Celebration Cakes by Xenia

Mother’s Day, a day that we celebrate those special Mum’s, Nan’s, Granny’s, Grandma’s, Auntie’s and those who might be a mother figure in your life. Why not treat her to a beautiful tasty cake and cupcakes! In this tutorial, I will share with you how to make this amazing display from the baking to decorating the finishing touches. To make this beautiful cake plaque you will need: A 6 inch round cake (recipe below) 12 cupcakes (recipe below) Vanilla buttercream (recipes below) 1.6kg of white sugarpaste Pink Renshaw sugarpaste Yellow Renshaw sugarpaste 20g... Read More


Fabricake IOS App is now Live!

Fabricake like to give the customers what they want, competitive pricing, decorator-inspired bundles, premium delivery options. Well, now it has been taken to the next level with the introduction of the Fabricake IOS app. Our new app is now available to download from the Apple App Store HERE So what can you do with the new app, why download it? Unique promotions The app will be host to unique promotions only available by purchasing through the app directly. So if you want the best pricing and offers its imperative to have... Read More


Renshaw Cake Decorating Products by Mr Baker

Once upon a time, if one was looking to decorate a cake, one’s options were somewhat limited. Of course, there was chocolate, marzipan or even pourable or royal icings. However, complex decorating with these mediums was not accessible to the humble home baker, but rather a skilled trade honed during many years of apprenticeship and training. However, in the 1950s that all changed with the advent of a modern phenomenon: rolled fondant icing AKA sugarpaste. That faithful friend to decorators the world over – from first-time bakers to multi-award- winning... Read More


Valentines Cupid Cake Model by Laura Dodimead

Equipment & Materials Rolling pin Bellissimo flexi smoothers Knife Airbrush Craft knife Wooden skewers Dresdon tool Paintbrush Pallet knife Polystyrene egg ( 2”) 6” round drum 4” cake card Red ribbon Pin 2x 4” vanilla sponge cake 200g white chocolate ganache 800g white couture sugarpaste Magic colours pink airbrush liquid Saracino modelling white chocolate (7onz coloured flesh, 5g coloured red, 25g coloured yellow) Saracino modelling milk chocolate 10g coloured black Orange Saracino food colour dust Yellow Saracino food colour dust Red Saracino food colour dust Black Saracino food colour dust... Read More


Easter Hen laying patterned eggs by Laura Dodimead

Equipment & Materials Rolling pin Rectangle 10×12” drum Knife Large cell buds Wooden skewer 3” polystyrene ball Airbrush Paintbrush No 1 Pastel blue ribbon Couture white sugar paste 750g 6” rectangle cake (filled and ganashed) Saracino milk chocolate modelling paste 400g Saracino white chocolate modelling paste 500g (50g coloured red, 100g coloured orange, 100g coloured pink, 100g coloured green, 100g coloured blue, 25g coloured white 25g coloured black) Saracino coco butter Saracino food colour dust red Saracino food colour dust green Saracino food colour dust blue Saracino food colour dust... Read More


Raspberry and Prosecco cake by Charlotte Manley

Hello, 2018! To celebrate the new year, this month I have made a beautiful fresh raspberry and prosecco cake. Perfect for a party, graduation or promotion but equally perfect for a weekend treat! This pretty cake is a doddle to make and tastes fabulous. The quantities below are to make an 8-inch cake. For a 6 inch cake, half the quantities and for a 10-inch cake, use 1 and 1/2 times the quantities. Note- this cake contains alcohol. To make the sponge: 350g caster sugar 350g butter softened 350g self-raising... Read More


Homemade Festive Cupcakes by Charlotte Manley

It’s December….and almost Christmas! Which gives me an excuse to bake lots of treats over the festive period. Today I’ve decided to bake some cupcakes to share with my work colleagues. I’ve made two types of cupcakes- red velvet brownie and salted caramel, both topped with vanilla buttercream icing and decorated with holly and berry sugar sprinkles. To make the Red Velvet Brownie Cupcakes you will need: 175g margarine 175g caster sugar 150g self-raising flour 3 eggs 40g cocoa powder 1 tsp baking powder Splash of milk 1/2 tsp red... Read More


Christmas Cupcakes by Xenia

Christmas is almost here and many of us will most probably have lots of visitors! So why not have some festive cupcakes to offer? I’ll show you how to make these Christmas cupcakes from scratch. To make these festive Christmas cupcakes you will need: Vanilla cupcakes (as many as you need but I have included my recipe below that make 10) Vanilla buttercream (recipe below), Renshaw modelling paste in green, white and red Chocolate sugarpaste Purple Cupcakes dome moulds 10ml Rolkem Super Gold 10ml Rolkem Sparkles Holly 10ml Rolkem Sparkles... Read More


Christmas Cake by Xenia

Christmas is almost upon us! And what better way to celebrate with family and friends than a Christmas cake to share after an amazing turkey roast dinner! To make this festive Christmas cake you will need: An 8 inch round cake (flavour of your choice) 800g of white sugarpaste PME Cake smoother 10ml pot of Rolkem Super Gold 10ml pot of Rolkem Super Red PME Cake steamer Large dusting brush 2 smaller brushes Clairella Cakes 8 inch garland stencil PME scriber needle FMM Merry Christmas cutter Sugar artistry Large and... Read More