Chic & Unique Vintage Cakes = 30 Modern Cake Designs from Vintage Inspirations @ Zoe Clark.pdf

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VINTaGe

hic

nique

akes

Zoe Clark

www.stitchcraftcreate.co.uk/ideas/kitchen

Introduction

‘Vintage’ has become highly popular – especially when it comes to occasion and

wedding cakes – so now seemed the perfect time to explore this theme. I had so much

fun researching and creating the intricate and beautiful vintage cakes within this book.

So, what exactly does ‘vintage’ mean? Items such as clothing, furniture and

household objects that range between 20–100 years old and are representative of the

era in which they have been made can be given the label ‘vintage’.

Most of the cakes in this book are set around vintage styles, from the flapper dresses

of the Charleston era through to 1950s big skirts and tight bodices. With projects ranging

from simplistic tiered cakes to more complex, novelty creations, I have aimed to cater for

all tastes and have tailored my designs to intermediate level sugarcrafters and above.

Following the

Chic and Unique

series, this book features ten main projects, each

illustrated with clear step-by-step instructions and photography to show you how to

recreate the cakes. It is important to read the whole chapter before you start, as some

elements may need to be prepared up to 24–48 hours in advance.

Each chapter contains two alternative projects to make when time is short, or if you

would like a little something to accompany the main designs. You will also discover a

wealth of useful tips, technique information and recipes. I hope my ideas will inspire you

and you will enjoy creating your own truly timeless, vintage creations.

ToolS aND eQUIPMeNT

The following checklists contain all of the essential basic tools for baking the cakes in this book, plus any tools

that you will need for your creative work. Keep all your tools and equipment to hand before you start baking.

Any specific tools that are required in addition to the basics are listed in the individual projects.

aking essentials

✤

(frosting) and royal icing

✤

Kitchen scales

for weighing out ingredients

Measuring spoons

for measuring small quantities

Mixing bowls

for mixing ingredients

Spatulas

for mixing and gently folding together

cake mixes

✤

Cake tins

for baking cakes

Cupcake or muffin trays

for baking cupcakes

Baking trays

for baking cookies

Wire racks

for cooling cakes

Large electric mixer

for making cakes, buttercream

GEnErAl EquIpMEnT

✤

Greaseproof (wax) paper or baking parchment

for

lining tins and to use under icing during preparation

✤

Clingfilm (plastic wrap)

for covering icing to prevent

drying out and for wrapping cookie dough

✤

Large non-stick board

to put icing on when rolling it out

(alternatively you may roll out icing on a workbench using

a dusting of icing sugar to prevent sticking)

✤

Non-slip mat

to put under the board so that it doesn’t slip

on the work surface

✤

Large and small non-stick rolling pins

for rolling out

icing and marzipan

✤

Large and small sharp knife or scalpel

for cutting and

shaping icing

✤

Large serrated knife

for carving and sculpting cakes

Cake leveller

for cutting even, level layers of sponge

Large and small palette knife

for applying buttercream

(frosting) and ganache

✤

Icing or marzipan spacers

to give a guide to the

thickness of icing and marzipan when rolling out

✤

Icing smoothers

for smoothing icing

Spirit level

for checking that cakes are level when

stacking them

✤

Metal ruler

for measuring different heights and lengths

Kitchen towel/tissue

for drying off brushes

Cake scraper

to scrape and smooth buttercream

(frosting), ganache or royal icing, used in a similar way to

a palette knife

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