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How to use PME Fun Fonts.

Complete your cakes with beautiful lettering with the Fun Fonts Embossing Collection from PME. The set contains 26 uppercase and 26 lowercase letters in an elegant font that adds a touch of class to your messages. No more worrying about piping personalised messages or names, simply press gently into sugarpaste,

How To Use The Cake Star Push Easy Upper Case Alphabet Cutters For Personalised Messages On Cakes

This simple video shows you how easy it is to use the Cake Star Push Easy Upper Case Alphabet plunger cutters, ideal for adding names and messages to cakes and cupcakes.

The set of 26 upper case letter cutters are made from food approved plastic, have an internal spring mechanism and will also add an embossed edge to each letter. These cutters can be used with sugarpaste however for best results, we recommend using modelling paste. Packaged in a box for easy storage, this set would also make a fantastic gift for a cake decorator whether they are a beginner or more advanced. Instructions for use are included.

Now I realise that lately everything has been about Christmas baking and Christmas tutorials, so I really wanted to create a, pretty, all year round tutorial for this weeks video. So this week its all about cupcakes, and I have to admit I am in love with these mini rose flower cupcakes. They are based on my original mini rose cupcake tutorial, but add some new piping techniques to make them look like little individual cupcake bouquets with 3 mini roses, surrounded by white flower buds and finished off with green leaves.

I love how these cupcakes look, either on their own, put in boxes to give as gifts or as part of a cupcake bouquet, mixed with other flower designs. The cupcakes are created by using 4 different piping tips, the #34 (or in some brands the #35) which is a small closed star tip, which gives this beautiful mini rose design. The #2 & # 3 tips for the flower buds and the #352 to create

How to cover a cake with fondant icing

Points to remember

• Prepare your cake by stacking your layers and filling with jam and buttercream icing, then place on a cake turntable.
• Measure across the top and sides of the cake using a piece of string. This will act as a guide for when you roll the icing out later.
• Cover the cake generously with buttercream icing by piling it on top of the cake and easing it across the top and sides. Be sure to fill all the gaps when smoothing it down the sides.
• Create smooth edges and sharp corners by turning the cake on the turntable and simultaneously using a palette knife to smooth the buttercream on the sides and top, scraping off any excess as you go. Leave it in the fridge to firm for 30 mins.
• Make sure your work surface is clean and free of any crumbs. Dust liberally with cornflour or icing sugar. Knead