Squires Trade Catalogue - 2nd Edition

SQUIRES KITCHEN’S

Thousands of creative products for food and cake decoration for everyone from hobbyists to professionals

SFPThe UK’s top

selling brand of flower pasteTrade

Food ColoursMaypolesSilikomart Moulds Sugar Florist Paste

Trade Catalogue

SKMP is part of the Squires Group, The Grange, Hones Yard, Farnham, Surrey GU9 8BB, UK.Tel: 0845 61 71 810 (from UK, local call charges apply), +44 (0)1252 260 260 (from outside UK). Email: [email protected] Website: www.squires-shop.com

Being in the cake decorating and sugarcraft business, you’ll know how important it is to keep up-to-date with all of the latest news, techniques and products. Stocking Squires Kitchen magazines will help make

sure you and your customers stay ahead of the game.

Squires Kitchen Bake SchoolLaunched in March 2012, this unique magazine presents a whole host of baking inspiration, trade secrets and top tips. Find recipes and advice from some of the expert tutors at the esteemed Squires Kitchen International School in Farnham, Surrey, as well as other top writers and bakers in the industry, including Mark Tilling, Phil Vickery, Fiona Cairns, Ann Skipp, Peggy Porschen, Eddie Spence MBE and Paddi Clark. Frequency: biannual.

Cakes & SugarcraftCakes & Sugarcraft is an invaluable resource of tips, techniques, expert knowledge, book reviews and the latest product news in the world of cake decorating and sugarcraft. This glossy title is packed with step-by-step projects for all skill levels, from the absolute beginner to the professional. Each project is beautifully photographed and comes complete with easy-to-follow instructions for decorating everything from wedding cakes to cupcakes. Frequency: quarterly.

Wedding Cakes - A Design SourceThis magazine showcases hundreds of the latest wedding cake trends in the UK and abroad, divided into style sections for easy reference. This fantastic title also includes step-by-step projects, book reviews and a complete contact listing of all featured designers. Frequency: quarterly.

If you’d like to take advantage of your trade discount, we can set up a standing order for you to receive copies of every new issue in quantities over 3, 25 and 60 (per title). Please see the price list for discount details.

Please note that when a standing order is set up it remains in place indefinitely until we are advised otherwise. The quantity can be amended or cancelled at any time. Magazines will be invoiced at 21 days for UK customers. Overseas customers: please contact the trade department for more information.

Great trade customer discounts with standing orders

SQUIRES KITCHENMagazine Publishing

WelcomeWelcome to the second edition of Squires Kitchen’s Trade Catalogue, packed with thousands of creative products for food and cake decoration for everyone from hobbyists to professionals. Simply refer to the pricelist to see how you can benefit from trade discounts. We have also included guides and helpful tips so you and your customers can get the most out of our products.

We are rebranding and repackaging the varied SK product range throughout 2012/13. Our designers are working on updating all of our packaging to maximise your sales potential so look out for our new logo and visual style.

You can also find out about Squires Kitchen’s brand new Trade Portal on page 2, a new online resource which makes it even easier for you to manage your trade account.

We wish you every success for your business this year and look forward to working with you.

Beverley & Robert DuttonOWNERS, SQUIRES GROUP

Matt RobinsonTRADE CUSTOMER SERVICES ADVISOR

Natalie BullPR & ADVERTISING

MANAGER

SQUIRES KITCHEN’S

Trade Catalogue

www.squires-kitchen.co.uk/trade

If you would like more information or to set up your online account please email your trade account manager today at [email protected] or call 0845 61 71 814.

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ContentsSugar & Mixes

Squires Kitchen’s TipsCupcakes with SK Edible Gold Leaf ..... .........................................................118

Decorating cupcakes with edible decorations .....................................119

Fondant Fancies ...............................19

Fruit Fondant Buttercream ................20

Gold Leaf Jelly.................................119

A Guide to Food Colours ..................88

A Guide to SK Dust Food Colours .............................................................96–97

Hellebores .......................................163

How to cover a cake using SKChocolate Ganache Mix....................57

How to decorate a cake with bunting ... .........................................................103

How to decorate a mini cake using SK Gildesol........................................83

How to dowel a cake.......................107

How to make a SK Sugar Dough bow ...........................................................11

How to make edible jewels .............155

How to make marshmallows.............81

How to make Pina Colada Fondant Fancies..............................................21

How to make sugar dinosaurs........149

How to pipe a rose............................13

How to use chocolate transfers ........63

How to use Patchwork Cutters Celebration Lettering Sets...............137

How to use SK Glycerine to keeproyal icing soft ...................................15

How to use SK Great ImpressionsMoulds.............................................169

How to use SK Piping Gel on sugar flowers ...............................................79

Iced Buns ..........................................39

The Illusionist’s Rabbit ......................89

Peach, Passion Fruit and Vanilla Mousse Dessert ................................23

Salted Caramel Cupcakes ................47

SK Cocoform Cookies ......................65

What is tempering? ...........................50

6

Bakeware 26

Chocolate 48

Sugarcraft Essentials 76

Colours 84

Pillars & Tools 104

Edible Decorations 110

Cutters 120

Moulds & Veiners 138

Books & Magazines 170

Wallpapers supplied by wallpapersdirect.co.uk

Squires Kitchen’s specialist sugars and delicious mixes make it quick and easy to achieve impressive results, from macaroons to fruity fondant icing. Look out for exciting new additions to the collection including Sugar Dough made with natural colours and tasty coconut fondant icing mix.

Sugars & Mixes

Sugars & Mixes

SK Sugar Florist Paste (SFP)

The UK’s top selling brand of flower paste

White

SU01A001-01 200g Bag

Pale Green

SU01A001-02 200g Bag

Cream

SU01A001-03 200g Bag

Pale Pink

SU01A001-04 200g Bag

Soft Lilac

SU01A001-05 200g Bag

Pale Yellow

SU01A001-06 200g Bag

Pale Blue

SU01A001-07 200g Bag

Soft Peach

SU01A001-08 200g Bag

Eucalyptus

SU01A001-09 200g Bag

SK Sugar Florist Paste (SFP) Colours

White

SU01A020-01

1kg Value Pack

Cream

SU01A020-02

1kg Value Pack

Holly/Ivy

SU01A020-03

1kg Value Pack

Poinsettia

SU01A020-04

1kg Value Pack

Cyclamen (Ruby)

SU01A010-01 100g Bag

Violet (Purple)

SU01A010-02 100g Bag

Bluebell (Navy Blue)

SU01A010-03 100g Bag

Mint (Xmas Green)

SU01A010-04 100g Bag

Daffodil (Yellow)

SU01A010-05 100g Bag

Marigold (Tangerine)

SU01A010-06 100g Bag

Nasturtium (Peach)

SU01A010-07 100g Bag

Poinsettia (Xmas Red)

SU01A010-08 100g Bag

Bulrush (Dark Brown)

SU01A010-09 100g Bag

Holly/Ivy (Dark Green)

SU01A010-10 100g Bag

Bordeaux (Burgundy)

SU01A010-11 100g Bag

Black

SU01A010-12 100g Bag

By adding ready-coloured SFP to White SFP in different proportions, or colouring with SK Professional Paste Food Colours, you can create hundreds of different shades and tones to suit your requirements.

SK Sugar Florist Paste (SFP) Pastel Colours

Black

SU01A020-05

1kg Value Pack

8 Order line open Monday to Friday 9am–5.30pm 0845 61 71 814 or +44 (0)1252 260 264

Squires Kitchen’s Sugar Florist Paste (SFP) is a ready-to-use paste made especially for crafting delicate sugar flowers. SFP is designed to give a perfectly smooth, almost porcelain-fine finish. It rolls paper-thin without breaking and can be worked to the finest forms and detail. The carefully balanced ingredients of pure cane sugar and gums give perfect texture and pliability. Suitable for vegetarians. 100g bags, 20 bags per box; 200g bags, 10 per box; 1kg bags, 25 per box.

Rose by Paddi Clark

TOP TIP

Sugars & Mixes

9Email your order to: [email protected]

SK Sugar DoughSugar Dough is a tasty, ready-to-use paste made from sugar and glucose which was created especially with modelling in mind. Available in a range of colours and non-sticky, it’s great for modelling figures where the piece is required to hold its shape and dry quickly but still remain soft enough to eat once the cake is cut. As well as staying soft enough to eat, the main advantages of Sugar Dough are its ease of use and convenience as a ready-coloured medium. Sugar Dough can also be used as a cake covering and is an easy-to-use and fun edible material for children to use. 200g bags, 10 bags per box; 1kg bags, 25 per box.

Golden Bear Brown

SU03A001-13

200g Bag

White

SU03A010-01

1kg Value Pack

Orange

SU03A001-07 200g Bag

Peach

SU03A001-08 200g Bag

Red

SU03A001-09 200g Bag

Brown

SU03A001-10 200g Bag

Black

SU03A001-11 200g Bag

Soft Beige

SU03A001-12 200g Bag

White

SU03A001-01 200g Bag

Maroon

SU03A001-02 200g Bag

Violet

SU03A001-03 200g Bag

Green

SU03A001-05 200g Bag

Yellow

SU03A001-06 200g Bag

Squires Kitchen’s Guide to Making Sugar Animals and Squires Kitchen’s Guide to Making Sugar Figuresby Jan Clement-May (B. Dutton Publishing). For more information about these titles, turn to pages 183 and 184.

Blue

SU03A001-04 200g Bag

For a supportive piece which requires some extra strength, add a little gum tragacanth (page 78) to the paste.

See NEW Sugar Dough made with Natural Food Colour overleaf

TOP TIP

The pefect modelling material for children

Sugars & Mixes


INTRODUCING

NEW SK Sugar Dough made with Natural Food ColourDue to popular demand, the food experts here at Squires Kitchen have developed a brand new range of Sugar Dough. It’s just as easy to use, gives the same fantastic finish and is made with entirely natural colours.

Sugar Dough is perfect for all your cake decorating projects and is now made with natural colours!

Sugar Dough with Natural Food Colour is available in a range of 12 vibrant natural colours ideal for covering cakes, cookies and for all modelled figures where you require the piece to hold its shape and dry quickly but remain soft enough to eat once the cake is cut.

What’s more, Sugar Dough is non-sticky which is great for little hands, and it’s tasty, too, making it the ideal medium for making homemade treats with your children.

Squires Kitchen has also created a range of tools specifically for Sugar Dough modelling as well as books to give you ideas for novelty modelling such as Sugar Dough Magic by Maisie Parrish, Children’s Character Cakes by Debbie Brown and Bob the Builder Celebration Cakes and Squires Kitchen’s Guide to Making Sugar Animals by Jan Clement-May. 200g bags, 10 bags per box; 1kg bags, 25 per box.

Orange

SU03N001-07 200g Bag

Red

SU03N001-08 200g Bag

Soft Beige

SU03N001-09 200g Bag

Pink

SU03N001-10 200g Bag

Light Pink

SU03N001-11 200g Bag

Black

SU03N001-12 200g Bag

White

SU03N001-01 200g Bag

Purple

SU03N001-02 200g Bag

Pale Violet

SU03N001-03 200g Bag

Green

SU03N001-05 200g Bag

Yellow

SU03N001-06 200g Bag

Charcoal

SU03N001-04 200g Bag

How to make an SK Sugar Dough bowGirly bows are very versatile and can be used to decorate pretty cakes, cupcakes and more. SK Sugar Dough is ideal for making decorations as it holds its shape but remains soft enough to eat. Give it a bit of extra sparkle with a dusting of SK Lustre Dust Food Colour.

Method

1. Knead some White Sugar Dough until soft and thinly roll it out on a board lightly dusted with icing sugar.

2. Cut out a rectangular strip as wide as you want the bow and twice as long than you want the finished bow. Allow the Sugar Dough to firm a little before dusting with Snowflake Lustre Dust Food Colour.

3. Add a little edible glue to the two ends and fold them around so they meet at the back. Join the ends to create a loop then pinch in the middle of the loop to secure the front to the back and create a figure of eight shape. Leave standing on its side.

4. Meanwhile, cut another strip of Sugar Dough the same width as previously and long enough to wrap around the middle of the figure of eight. Dust with the Snowflake lustre dust.

5. Secure the strip around the middle of the bow by gluing the two ends at the back. Leave the bow on its side, making sure the two sides of the bow have set so

the back of the bow is quite flat and the front has a good rounded shape.

6. For the bow tails, cut out two strips as broad as the bow and as long as you wish the tails to be. Cut one end of each at an angle and dust with the Snowflake lustre dust. Use edible glue to secure the main part of the bow to the top of the tails.

Top Tips

To give a different look, use a stitching tool along both edges of the bow to make it look more like fabric. If you wish to hang the tails over the edge of the cake rather than laying them flat, position the tails on the cake or cupcake before attaching the bow.

Squires Kitchen’s Tips

Sugars & Mixes

SK Instant Mix Mexican Paste Just add water to make a non-sticky paste, ideal for use in moulds and making garlands, plaques and all models where a smooth, strong finish is required.

SU04A080-01 250g Bag

SK Instant Mix Pastillage PowderMaking pastillage is easy - just add water! Use for any application requiring pastillage such as models of buildings, shells, umbrellas, cradles, and any other piece with a firm structure. It can also be used for decorating extravagant pastry and confectionery, as well as being used to make pillars and ornaments for larger cakes.

SU04A020-01 250g Bag

SU04A020-02 2kg Value Pack

White

SU02A010-01

1kg Value Pack

White

SU02A001-01

200g Bag

SK Mexican Modelling Paste (MMP)The perfect ready-made paste for all fine sugar modelling work. The paste is non-sticky and creates a smooth, strong finish. Ideal to use with moulds, for making garlands, plaques and all models. 200g bags, 10 per box; 1kg bags, 25 per box.

Soft Beige

SU02A001-02

200g Bag

Teddy Bear Brown

SU02A001-03

200g Bag

Cream Celebration

SU02A001-04

200g Bag

By

Mai

sie

Parr

ish

SK Instant Mix Petal PowderThis gum and gelatine-based flower paste gives you perfect, porcelain-fine flowers, time after time. SK Petal Powder has proved a must-have, not only for its sheer convenience, but also for the carefully balanced ingredients that combine to give perfect texture and pliability. The paste can be rolled wafer-thin for the finest and strongest of flowers.

SU04A001-01 250g Bag

SU04A001-02 2kg Bag

Black

SU02A020-05

200g Bag


How to pipe a rose A classic rose makes a simple but beautiful decoration and can be piped with either buttercream or royal icing using the same method. For a stunning result, use two colours of buttercream or royal icing in the piping bag.

Method

1. For this technique you will need very stiff royal icing or buttercream which is firm and chilled, in the colour of your choice.

2. Place the icing or buttercream into a piping bag fitted with a large petal icing nozzle.

3. Cut a small square of waxed paper or non-stick parchment paper and secure it to the top of an icing nail with a little royal icing or buttercream. Alternatively, you could pipe buttercream straight onto a cupcake. Simply cover the top of the cupcake with a thin, smooth layer of buttercream and follow the instructions for the icing nail.

4. Pipe a small cone at the centre of the icing nail. You could also make a


very small cone of sugarpaste and pipe around it.

5. Keep the nozzle perpendicular to the nail with the thick part at the bottom and the narrow end at the top. Whilst turning the nail, pipe around the cone twice to create the centre of the rose.

6. Hold the nail upright and pipe three overlapping petals around the centre, turning the nail as you do so.

7. Hold the nozzle at a 45° angle and pipe five more petals. This will give an open rose, whereas fewer petals will resemble a rosebud. For a larger rose, keep building up more rows of petals.

8. If using an icing nail, remove the waxed paper and leave the rose to dry. When dry, remove the rose from the paper and secure onto the cake or cupcake.

Sugars & Mixes


SK Instant Mix Royal IcingWe have carefully combined the best ingredients to give you perfect results the easy way. Whether you are coating a cake or piping fine line work, shells or flowers, SK Royal Icing gives you professional results and is quick and easy to prepare. Simply add cooled, boiled water according to the instructions and mix on a slow speed until light and fluffy.

SU04A030-01 500g Bag

SK Instant Mix Extension IcingJust add water to make this easy icing for all your extension work applications.This unique icing contains glucose for added strength and stretch. Please note that this icing is for extension lines only, not for lace work.

SU04A070-01 250g Bag

Royal iced cake from The Art of Royal Icing, by Eddie Spence MBE

(B. Dutton Publishing). For more information about this book, turn to page 180.

SK Instant MixRun-Out IcingAchieving the correct consistency for run-out work can be tricky, so we have developed this carefully balanced icing, made with pure albumen (for strength) and cane sugar. By adding the correct measure of water as instructed on the pack, SK Run-Out Icing gives you perfect results time after time.

SU04A060-01 250g Bag

SK Instant Mix ProfessionalRoyal Icing Extra fine for exhibition-standard work. The professional’s choice, this high quality royal icing is made from triple-refined pure cane sugar and pure albumen, giving an exceptional finish to royal iced work.

SU04A040-01 2kg Bag

SU04A040-02 500g Bag

SK Instant Mix Bridal Icing SugarPremium, triple-refined icing sugar for ultra-fine work.

SU04A050-012kg Bag

FMM Professional Piping KitThis comprehensive kit contains 22 different piping nozzles, a piping bag and adaptor.

PR02A020-01

How to use SK Glycerine to keep royal icing softAdd SK Glycerine to royal icing to ensure it remains soft enough to cut easily. This icing can then be used to decorate a lemon Madeira cake.

Method

1. Grease and line a 20.5cm (8”) round cake tin and preheat the oven to 180°C (350°F/gas mark 4). Cream the margarine, sugar and lemon zest together until light and fluffy.

2. Gradually beat in the eggs then fold in the sieved flour, salt, cornflour and baking powder.

3. Place the mixture in the tin and bake for 1–1¼ hours until the cake is firm on top and shrinks away slightly from the sides of the tin. Remove from the tin and cool on a wire rack.

4. Make up the royal icing to stiff peak consistency according to the packet instructions, but replace two tablespoons of water with two tablespoons of glycerine.

5. Place on a serving plate and cover the entire cake with the royal icing. Spread the icing around the sides of the cake using a small spatula and swirl the spatula in small circles all over the top to create a rose effect.

You will need

155g (5¼oz) soft margarine

155g (5¼oz) caster sugar

Zest of 1 lemon

3 eggs (beaten)

185g (6½oz) plain flour

Pinch of salt

2tsp cornflour

1½tsp baking powder

500g packet of SK Instant Mix Royal Icing

SK Glycerine


Sugars & Mixes

SK Isomalt Specialist SugarSK Isomalt has been developed for use in sugar sculpture and pulled sugar decorations and is a processed sugar substitute which has been obtained from sugar beet. It is safe for the teeth, suitable for diabetics and has 50% fewer calories than table sugar. It has a melting point of 145°C to 150°C and can be melted without the addition of water.

SU04A090-01 500g

SU04A090-02 2kg Bag

SU04A095-01 Coloured Yellow 500g

SU04A095-02 Coloured Orange 500g

SU04A095-03 Coloured Red 500g

SU04A095-04 Coloured Pink 500g

SU04A095-05 Coloured Blue 500g

SU04A095-06 Coloured Green 500g

SK Cocktail SugarDress up cocktails with this range of six colourful sugars. Simply place sugar on a saucer, dip the rim of a glass in cold, boiled water then into the sugar. 125g pot.

SU04A200-01 Yellow Bird

SU04A200-02 Orange Passion

SU04A200-03 Red Sky

SK Candyfloss Colours and FlavoursThese delicious concentrated Candy Floss Sugars are flavoured and coloured and are ready for use with home candy floss machines. Just add to granulated sugar, mix and spoon into the candy floss machine following the manufacturer’s instructions.

SK Candyfloss Colours4g Pot

IN05A010-01 Fluffy Pink

IN05A010-02 Heavenly Blue

IN05A010-03 Dream Green

IN05A010-04 Mellow Yellow

Candyfloss Sticks20 Sticks Per Pack

IN05A020-04 20

SU04A200-04 Pink Lady

SU04A200-05 Blue Mist

SU04A200-06 Green Dragon

SK Marzipan Modelling KitKit contains: QFC Edible Glue, 5 QFC Paste Colours, QFC Confectioner’s Glaze, QFC Glaze Cleaner, Marzipan Magic book, 500g SK Marzipan, no. 4 paintbrush, set of 12 modelling tools, marzipan knife, set of texture boards.

KK01A060-01


Sugars & Mixes


SK Instant Mix Chocolate MarzipanUse this delicious mix to make a high-quality chocolate marzipan which can be used to cover cakes as a chocolaty alternative to normal almond paste and provides a delicious and smooth base for ganache. Containing 41% almonds, SK Instant Mix Chocolate Marzipan can also be rolled and cut into irresistible sweets.

SK Instant Mix Marzipan and Nut Paste RangeGive your cakes a whole new layer of flavour with any one of our high-quality instant mix marzipans and nut pastes.

SK Instant Mix Almond & Apricot and Cinnamon & Apple Marzipans and Hazelnut & Orange PasteThree delectably fruity combinations, these marzipans are perfect for those who are looking for a delicious, high-quality alternative to traditional almond paste.

Hazelnut and Orange

SU05A500-01 250g

SU05A510-01 1kg

Almond and Apricot

SU05A505-01 250g

SU05A515-01 1kg

Cinnamon and Apple

SU05A540-01 250g

SU05A540-02 1kg

SU05A530-01 250g

SU05A530-02 1kg Bag

Sugars & Mixes


SK Fondant Icing MixUse original SK Fondant Icing Mix for traditional teatime treats such as fondant fancies, chocolate centres and sugar mice. You can mix your favourite flavouring with the fondant to create a wide range of delicious treats.

SU04A010-01 500g Bag

SU04A010-02 2kg Value Pack

SK Chocolate and Coffee Fondant Icing Mixes

SK Chocolate and Coffee Fondant Icing Mixes are made with real coffee and chocolate. They can also be mixed with butter for a buttercream to use as a filling or pipe onto cakes. To finish, sprinkle with chocolate or coffee vermicelli.

SU04A350-01 Chocolate 250g

SU04A350-02 Chocolate 1kg

SU04A360-01 Coffee 250g

SU04A360-02 Coffee 1kg

SK Peppermint Fondant Icing MixSK Peppermint Fondant Icing Mix contains natural peppermint, giving it a gorgeously fresh flavour. Ideal for making peppermint creams and chocolate-coated peppermint fondants.

SU04A302-01 Peppermint 250g

SU04A302-02 Peppermint 1kg

SK Fondant Icing Mix RangeSK Fondant Icing Mixes are made with cane sugar. Just mix with water and they’re ready to use as a quick and tasty topping for fairy cakes, biscuits, celebration cakes and desserts.

SQUIRES KITCHEN’S TIPS


Sugars & Mixes

NEW SK Coconut Fondant Icing MixGet in the holiday mood with new SK Real Coconut Fondant Icing Mix. This latest addition to the SK Fondant Icing Mix range makes whipping up a tasty topping or filling for your cakes a breeze!

The real coconut gives the fondant its great taste, making it a delicious, natural icing for children’s party cupcakes, teatime treats, mini cakes and favours for a wedding. As with the other varieties in the fondant range, simply mix with slightly cooled, boiled water for a smooth icing, or add butter to make a coconut buttercream.

SU04A300-08 250g

SU04A310-08 1kg

Fondant FanciesHere are some of our favourite tips for making fondant fancies.

Tips

1. To make runny fondant icing using SK Fondant Icing Mixes simply add water following the packet instructions.

2. When making several different coloured fancies with original SK Fondant Icing Mix, you can avoid wasting fondant by adding the colours one at a time. For example, coat the white ones first, then colour the fondant lemon, then add pink to make peach, then add red to make orange and then red. Alternatively use SK Real Fruit Fondant Icing Mix for natural colour.

3. Do not overheat the fondant or the shine will be lost. Add a little stock syrup or water to give a soft flowing consistency – if the fondant is too thick it will set quickly and not flow over the cakes.

4. For a fondant-covered cake, a very smooth surface can be achieved by covering the cake with a thin layer of marzipan before coating with fondant icing. Try using a flavoured marzipan in your fondant fancies. See page 17 for our instant mix range.

INTRODUCING

TOP TIP

Sugars & Mixes


SK Real Fruit Fondant Icing MixesA must-have product for anyone who makes cakes, SK Real Fruit Fondant Icing Mixes are made with cane sugar and real fruit. The citrus flavours are mouth-wateringly tangy and berry flavours are wonderfully fresh; you simply have to try them to believe it! Not only does the real fruit give the icing a great taste, it also gives the fondant a natural colour.

The Squires Kitchen Real Fruit Fondant Icing Mix couldn’t be easier to use – simply mix with water as per the packet instructions to make a gorgeously smooth, fruity topping.

Strawberry

SU04A300-01 250g

SU04A310-01 1kg

Raspberry

SU04A300-02 250g

SU04A310-02 1kg

Blackcurrant

SU04A300-03 250g

SU04A310-03 1kg

Lemon

SU04A300-04 250g

SU04A310-04 1kg

Orange

SU04A300-05 250g

SU04A310-05 1kg

Apricot

SU04A300-07 250g

SU04A310-07 1kg

Fruit Fondant ButtercreamMethod

1. To make a delicious butter icing, mix 125g (4½oz) unsalted butter with 250g SK Real Fruit Fondant Icing Mix and add approximately 2 teaspoons (10ml) of hot, boiled water. Beat well.

2. Dust the top of the cake or gateau with icing sugar and pipe small rosettes or swirls of the buttercream on top. Decorate with fresh fruit if desired.

RECIPE

NEW Coconut

SU04A300-08 250g

SU04A310-08 1kg

Set of 5 Flavours including: Blackcurrant, Lemon, Orange, Raspberry and Strawberry

SU04A320-01 5 x 150g


How to make Pina Colada Fondant FanciesBring out your tropical side with these fun fondant fancies, made with new SK Coconut Fondant Icing Mix.

Method

1. Preheat the oven to 180°C (350°F/gas mark 4). Grease and flour a shallow baking tin measuring approximately 20.5cm x 15cm (8” x 6”).

2. Cream together the margarine and sugar until light and fluffy and gradually add the eggs and the pineapple, beating the mixture well between each addition, then fold in the sifted flour with a metal spoon.

3. Place the mixture into the tin, smooth the surface and bake for 15–20 minutes or until firm to the touch and light golden in colour. Remove the cake from the oven, leave in the tin for a few minutes then turn out and place it on a wire rack to cool.

4. For the buttercream, beat the butter and sugar together then add the pineapple juice so that it is light and creamy. Spread over the top of the sponge.

5. Thinly roll out the marzipan and cover the top of the sponge. Place in the freezer until firm then cut the sponge into approximate 4cm (1½”) squares and spread buttercream on the sides. Place in the fridge to firm.

6. Make up the coconut fondant following the packet instructions and pour over the squares. Place the cakes on a wire rack with a plate underneath so the icing that runs through can be reused.

7. When set, decorate with half a cherry and a piece of candied pineapple and serve each cake in a yellow dotty mini cupcake case.

Sponge

185g (6½oz) soft margarine

185g (6½oz) golden caster sugar

3 eggs, beaten

3 rings of canned pineapple, cut into very small pieces

185g (6½oz) self-raising sponge flour

Buttercream

125g (4½oz) icing sugar

60g (2oz) unsalted butter

A little juice from the canned pineapple

Topping

90g (3oz) SK Marzipan

250g packet of SK Coconut Fondant Icing Mix

Glacé cherries

Candied pineapple

Makes 20


Sugars & Mixes

SK Fruit MoussesA delicious range of fruity mousses that not only taste wonderful but are quick and easy to make – just add whipped cream. Can be served in gateaux, desserts, simply on their own or with fresh fruit.

Not only are they delicious on their own, but SK Fruit Mousses make an effortlessly impressive dessert when adorned with chocolate or sugar decorations.

IN04A001-01 SK Fruit Mousse Strawberry 125g Bag

IN04A001-02 SK Fruit Mousse Raspberry 125g Bag

IN04A001-03 SK Fruit Mousse Peach and Passion Fruit 125g Bag

IN04A001-04 SK Mousse Vanilla 125g Bag

SK Florentine Mix SK Florentine Mix is a yummy scrummy mix of sugar, honey, butter and cream and comes as an easy to use powder – just tip into small mounds on a baking sheet, add your favourite toppings such as flaked almonds, whole hazelnuts and mixed peel and bake until lightly golden. Allow to cool and dip into chocolate for a traditional Florentine biscuit. The mix is easy for children to use, too.

IN06A020-02 250g Bag

IN06A020-01 500g Bag

SK Belgian Chocolate MousseA brilliant dessert all year round, SK Belgian Dark, Milk and White Chocolate Mousses are made from over 75%, 70% and 59% pure Belgian chocolate respectively. What’s more, they’re sosimple to make – just add milk and whisk.

CH04A030-01 Belgian Milk Chocolate Mousse Powder 500g Bag

CH04A040-01 Belgian White Chocolate Mousse Powder 500g Bag

CH04A050-01 Belgian Dark Chocolate Mousse Powder 500g Bag


Peach, Passion Fruit and Vanilla Mousse DessertIt’s easy to create impressive, delicious desserts in a flash with a little help from Squires Kitchen.

Method

1. Heat the white chocolate in a small bowl in the microwave, stirring it every 20 seconds until fully melted. Mix the SK Petit Crunch gently into the white chocolate until all incorporated, trying not to break up the pieces of SK Petit Crunch. Spoon the mixture into the bottom of a 15cm (6”) diameter, 4cm (1½”) deep ring mould. Push to the bottom to make a base for the dessert.

2. Lightly whip the cream. Place half of the packet of SK Vanilla Mousse Mix in a separate bowl, add 50ml (1¾oz) of tepid water and mix well. Fold in 1/3 of the cream then stir in the rest of it. Spoon the mousse into the mould, filling it to the top. Level it with a palette knife and place in the fridge for an hour.

3. Mix ½ of the packet of SK Peach and Passion Fruit Mousse Mix with 50ml (1¾oz) of tepid water to make a jelly. Pour the jelly on top of the mousse, making sure it goes right up to the edge. Place back in the fridge to set, which should take no longer than 20 minutes.

4. Place the dessert on a serving plate. Place a hot cloth around a heat gun, heat the edge of the ring and remove it. Decorate with gold leaf and orange zest.

40g (1½oz) SK Belgian White Chocolate

90g (3oz) SK Petit Crunch

½ a 125g packet of SK Vanilla Mousse Mix

250ml (8¾fl oz) whipping cream

½ a 125g packet of SK Peach and Passion Fruit Mousse Mix

SK Gold Leaf

Makes a 15cm (6”) diameter dessert

Sugars & Mixes


Now you and your customers can use SK’s new Macaroon Mix to create these pretty little treats, which are perfect for wedding favours, gift boxes or afternoon tea. Macaroons can be complicated to make, but with SK’s mix macaroons can quickly and easily be made with the perfect taste and texture. When making macaroons you’d usually have to tap the baking sheet firmly on a flat surface before drying the batter at room temperature. SK Macaroon Mix skips these steps, saving you time.

SK Macaroon Mix is sold in 250g packs which make approximately 18 standard size macaroons: simply mix with water and follow the pack instructions. For bulk purchases we also have a 1kg bag available.

IN06A071-01 250g Box

IN06A070-02 1kg Bag

A powder mix for making French-style macaroons

SK Instant Macaroon Mix

Related salesPictured macaroons from Squires Kitchen’s Guide to Making Macaroons by Mark Tilling (B. Dutton Publishing). For more information about this book, turn to page 185.


NEW SK Real Fruit PowdersThese fruit powders are a natural way to add colour and flavour to food. They can be sprinkled into or onto all sorts of recipes, including:

This versatile product can be added to cake mixes, chocolate and icings meaning you can offer your customers new flavours for wedding cakes. Why not try mixing the flavours for something extra special? Available in five flavours: Blackcurrant, Raspberry, Strawberry, Orange and Lemon. Suitable for vegetarians and vegans. Contains no artificial colours or flavours.

IN03C001-01 SK Natural Fruit Powder – Lemon

IN03C002-01 SK Natural Fruit Powder – Orange

IN03C003-01 SK Natural Fruit Powder – Strawberry

IN03C004-01 SK Natural Fruit Powder – Raspberry

IN03C005-01 SK Natural Fruit Powder – Blackcurrant

Sugars & Mixes

Squires Kitchen’s range of high-quality tins, cases and moulds are designed to make baking beautiful.

Bakeware


SK/Silverwood Mini PansBake perfect miniature cakes quickly, easily and with no messy crumbs! The contemporary alternative to fairy cakes, miniature cakes are just right for individual servings or gift cakes at weddings. Mini pans are also ideal for children’s party cakes and mini desserts.

Squires Kitchen’s range of Round, Square and Heart Mini Pans are made from a high quality, heat conductive, anodised alloy. Each cake will be exactly the same size so there is no need to worry about spending time carefully measuring and cutting a fruit or sponge cake. Once baked, the cakes are ready to decorate.

The pans will never rust or peel and the smooth finish ensures easy release and cleaning. Hand wash only.

BW01A001-01 SK 16 Compartment 2” Square

BW01A001-02 SK 36 Compartment 2” Square

BW01A010-01 SK 16 Compartment 2” Round

BW01A010-02 SK 16 Compartment 2½” Round

NEW BW01A010-03 SK 16 Compartment 3” Round

BW01A020-01 SK 16 Compartment 3” Heart

SK Mini Cake CuttersThese cutters have been designed specifically to cut out sugarpaste, marzipan and SK Cocoform to fit mini cakes, making the covering of them quicker and easier.

BW01A060-01 SK X Shaped Cutter for Square Mini Pans

BW01A070-01 SK Cutter Set for 2” Round Mini Pans

BW01A070-02 SK Cutter Set for 2½” Round Mini Pans

BW01A080-01 SK Cutter Set for 3” Heart Mini Pans

SK Re-Usable Liners for Mini Pans These superior re-usable Cake Pan Liners are designed to fit perfectly in the SK Mini Pans. Non-stick and heat resistant up to 260°C, the liners can be washed in warm, soapy water.

BW01A031-01 Square Mini Pan Re-Usable Liners 18 Per Pack

BW01A040-01 2½” Round Mini Pan Re-Usable Liners 18 Per Pack

BW01A040-02 2” Round Mini Pan Re-Usable Liners 18 Per Pack

BW01A050-01 Heart Shaped Mini Pan Re-Usable Liners 18 Per Pack

Bakeware


NEW Silikomart® Silicone MouldsThese highly flexible silicone moulds shape food perfectly and ensure it doesn’t get spoiled upon removal. Safe to use at a wide range of temperatures from -60°C to 230°C (-76°F to 446°F), they can be put in the oven, microwave, fridge or freezer. Silicone won’t break, chip or lose its non-stick properties and is dishwasher safe. Made in Italy.

BW05A057-01 Savarin Ring24cm diameter x 5.5cm heightTotal volume: 1.6l

BW05A070-01 15-Hole Small Cube 3.5cm x 3.5cm

BW05A070-02 8-Hole Large Cube 5cm x 5cm

BW05A075-01 12-Hole Cylinder4.8cm diameter x 5cm heightTotal volume: 1.2l

BW05A055-01 Loaf Cake24cm x 10.5cm x 6.5cmTotal volume: 1.5l

INTRODUCING

BW05A094-01 6-Hole Gugelhopf

BW05A090-01 8-Hole Savarin Heart

BW05A093-01 12-Hole Mini Briochette

BW05A092-01 11-Hole Cupcake

Silikomart moulds can be used in the oven, microwave, fridge or freezer. For a quick and easy dessert with impressive results,

simply place SK Belgian White Chocolate Mousse in the Silikomart® Savarin Ring Mould, allow to set then fill to the top with SK Raspberry Instant Mix Fruit Mousse. When ready to serve, turn out onto a plate and decorate with fresh raspberries and pieces of lime.

Bakeware

TOP TIP


BW05A050-01 Small Volcano3.9cm diameter x 3.3cm heightTotal volume: 384ml

BW05A050-02 Large Volcano6.3cm diameter x 5.2cm heightTotal volume: 576ml

BW05A059-01 24-Hole Mini Florentine 3.5cm diameter x 5mm heightTotal volume: 240ml

BW05A061-01 12-Hole Bar Cake 7.9cm x 2.9cm x 3cmTotal volume: 840ml

BW05A060-01 Large Muffins7.5cm diameter x 6cm heightTotal volume: 990ml

BW05A058-01 8-Hole Large Oval 7.7cm x 6cm x 2.8cmTotal volume: 576ml

Temari cakes from Cakes to Fall in Love With by Makiko Searle (B. Dutton Publishing), see page 176.

BW05A080-01 8-Hole 5cm Half-Sphere5cm diameter x 2.5cm heightTotal volume: 240ml

BW05A080-05 6-Hole 6cm Half-Sphere6cm diameter x 3cm heightTotal volume: 480ml


BW05A080-03 15-Hole 4cm Half-Sphere 4cm diameter x 2cm heightTotal volume: 300ml


BW05A080-04 5-Hole 8cm Half-Sphere8cm diameter x 4cm heightTotal volume: 600ml

Bakeware


CM05A050-04 Ginger Pop Mould with 30 Sticks

CM05A050-03 Magic Pop Mould with 30 Sticks

CM05A050-01 Lolly Pop Mould with 30 Sticks

CM05A050-02 Daisy Pop Mould with 30 Sticks

Bakeware


BW05A096-03 Babyline Happy Sea

BW05A096-05 Babyline Happy Dolly

BW05A096-02Babyline Happy Sweetie

BW05A096-06 Babyline Happy Love

BW05A096-01Babyline Happy Summer

BW05A096-04 Babyline Happy Toys

BW05A097-01Santa, Present and Christmas Tree Cookie Mould

BW05A098-01Star, Heart and House Cookie Mould

BW05A065-01Gingerbread House, 2 Piece Set

CM05A010-01Easy Choc 3D Christmas Tree

CM05A011-01Easy Choc 3D Egg

Bakeware


CM04A025-01Easy Choc 12-Hole Mr Ginger

CM04A010-01Easy Choc 15-Hole Vertigo Round

CM04A001-01Easy Choc 15-Hole Cube

CM04A005-01Easy Choc 15-Hole Mon Amour Heart

CM05A020-01Easy Choc 12-Hole Teatime

CM05A025-01Easy Choc 14-Hole Fashion

CM05A015-01Easy Choc 8-Hole Nature Leaves

CM04A015-01Easy Choc 14-Hole Easter

CM05A004-01Easy Choc 15-Hole Fantasia

CM05A006-01Easy Choc 12-Hole Tablette Mini Chocolate Bar

CM05A008-01Easy Choc 15-Hole Rose

CM05A007-01Easy Choc 15-Hole Praline

Bakeware


KT02A075-01 Classic Ice Cream Mould KT02A075-02 Heart Ice Cream Mould KT02A075-03 Chocostick Ice Cream Mould

TL11A105-01 Set of 3 Pink SpatulasTL11A105-02 Set of 3 White Spatulas

TL11A115-01 Small Blue Brush PR01A190-01 38-Piece Metal Piping Nozzle Set

Squires Kitchen’s Ice Cream Dipping Chocolate covers ice creams, lollies and cones in an indulgent layer of delicious dark

chocolate that cracks when bitten into. The specially-made couverture chocolate is rich in cocoa butter, allowing it to set quickly and preventing it from breaking under extremely cold temperatures. No tempering required, minimum 58% cocoa solids. See page 75 for more information.

Bakeware

TOP TIP


NEW SK Lollipop SticksPresent your cake pops, lollipops and chocolate pops in style with these brightly coloured plastic sticks. The huge choice of colours means you can match the sticks to the theme of your celebration.

Unlike paper lollipop sticks, these plastic sticks are reuseable – simply wash and dry after use.

Each pack contains 25 cake pop sticks. Length: 19cm.

NEW Black

BW06A200-06

NEW Green

BW06A200-04

NEW Blue

BW06A200-03

NEW White

BW06A200-02

NEW Purple

BW06A200-07

NEW Yellow

BW06A200-08

NEW Pink

BW06A200-05

NEW Orange

BW06A200-09

NEW Yellow

BW04B990-02

NEW Red

BW04B990-04

NEW Light Pink

BW04B990-06

NEW Blue

BW04B990-03

NEW Dark Pink

BW04B990-05

NEW Candy Stripe

BW04B990-07

INTRODUCING

NEW SK Muffin WrapsBake cupcakes and muffins in these stylish, folded, greaseproof paper muffin wraps. For a doubly decorative effect, place your baked cupcake or muffin in a wrap of the same or a contrasting colour.

Height: 8cm; base diameter: 5cm; top diameter: approximately 9cm.

50 per pack.

NEW Orange

BW04B990-01

INTRODUCING

NEW Red

BW06A200-01

Bakeware

TOP TIP


SK Dotty Design Cupcake CasesDesigned by Squires Kitchen’s creative team, these pretty cases will bring a bit of fun and style into your baking. The cases are made using thick, high-quality greaseproof paper so they won’t go see-through. Available in packs of 36.

Original Colours

Pink Dotty

BW04B800-01

Blue Dotty

BW04B800-02

Red Dotty

BW04B800-03

Chocolate Dotty

BW04B800-04

Black Dotty

BW04B800-05

Spring Colours

Spring Pink

BW04B810-01

Spring Blue

BW04B810-02

Spring Yellow

BW04B810-03

Spring Green

BW04B810-04

Winter Colours

Winter Blue

BW04B820-01

Winter Gold

BW04B820-04

Winter Purple

BW04B820-03

Winter Green

BW04B820-02

SK Cupcake Cases Range

For best results when baking with any cupcake case from our Squires Kitchen range, leave the baked cupcakes in the muffin tin to cool for several hours before placing in a storage tin. This should prevent the high-quality cases from peeling away from the sides of the cakes due to humidity.

Bakeware

TOP TIP


MINI SK Mini Dotty Design Cupcake CasesThese miniature versions of the standard Squires Kitchen Cupcake Cases are a quarter of the size, making pretty, bite-sized cakes perfect for gifts, parties and weddings. Available in packs of 50.

Pink Mini Dotty

BW04B950-01

Blue Mini Dotty

BW04B950-02

Red Mini Dotty

BW04B950-03

Brown Mini Dotty

BW04B950-04

Yellow Mini Dotty

BW04B950-05

Green Mini Dotty

BW04B950-06

Gold Mini Dotty

BW04B950-07

We’ve come up with a match made in cupcake heaven! As the perfect companion to Strawberry Real Fruit Fondant Icing Mix, you can now get Strawberry Cupcake Cases to match. Also available in a Cherry design, these sweet and delightfully retro cupcake cases are perfect for weddings, fêtes and garden parties.

SK Cherry, Strawberry and NEW Raspberry Design Cupcake Cases

SK Strawberry Design Cupcake Cases

BW04B860-01

SK Cherry Design Cupcake Cases

BW04B860-02

When baking with any cupcake case from our Squires Kitchen range for best results we recommend that you place the cases in a muffin tin. Alternatively, try using your favourite cases to present a variety of treatssuch as iced buns, doughnuts and truffles.

NEW SK Raspberry Design Cupcake Cases

BW04B860-03

© Squires Kitchen 2012

Bakeware


SK Baroque Design Cupcake CasesThese elegant swirl and curl design cupcake cases are perfect for fairy cakes that need to match a theme, be it a spring wedding, a grown-up birthday party, an Easter gathering or as gifts for girlfriends. Squires Kitchen cupcake cases are made using thick, high quality greaseproof paper, so they won’t go see-through. Available in packs of 36.

Pink

BW04B850-01

Hot Pink

BW04B850-03

Green

BW04B850-04

Duck Egg Blue

BW04B850-02

Chocolate

BW04B850-05

Black

BW04B850-06

SK Cupcake Case StacksThese handy storage tubes contain a variety of our favourite cupcake case designs. With 216 cases in four colours, they are great when you want cupcake cases suitable for any occasion from children’s parties to weddings and anniversaries.

Dotty Collection

Pink, Blue, Red & Chocolate

KK01A200-01

Spring Collection

KK01A200-02

Winter Collection

KK01A200-03

Baroque Collection

KK01A200-04

Make quick and easy decorations using SK Great Impressions Moulds,

see page 140

Look out for NEW designs, NEW colour ranges and NEW cupcake stacks

Bakeware


Method

1. Place the flour, salt and sugar into an electric mixer with the dough hook attachment and mix to just combine the ingredients.

2. Cut the butter into cubes and place in the bowl with the flour. Start to rub them together with your fingers. Add the yeast and keep mixing until the butter has all been rubbed in.

3. In a separate bowl mix the milk and water together, beat in the eggs and pour the mixture in with the rest of the ingredients. Mix on a medium speed for approximately 10 minutes until the ingredients are all combined and look like dough.

4. Remove the bowl from the machine and place a damp cloth on top. Leave for approximately 1–1½ hours until it doubles in size.

Iced Buns Iced buns are a family favourite and can be made even more delicious by using SK Real Fruit Fondant Icing Mix, which is naturally flavoured and coloured with fruit..

Ingredients500g (1lb 1¾oz) plain flour

½tsp salt

90g (3oz) caster sugar

60g (2oz) butter

7g easy bake dried yeast

175ml (6oz) milk, warm

50ml (1¾fl oz) water, warm

2 large eggs, at room temperature

250g packet of SK Real Fruit Fondant Icing Mix, flavour of choice

5. Turn the dough out onto a floured surface and divide into 24 small pieces.Knead the pieces into long bun shapes and place onto a baking tray, making sure to keep them slightly apart. Cover with oiled cling film and leave in a warm place for 30–40 minutes. Preheat the oven to 200°C (400°F/gas mark 6).

6. Bake the iced buns in the oven for 15–20 minutes until golden brown. Place on a wire rack to cool. They may touch each other as they increase in size but this is fine; just separate them once cool.

7. Sieve the SK Real Fruit Fondant Icing Mix before use and gradually stir 35ml–40ml of hot, boiled water into it. When thoroughly mixed, use immediately. Dip the tops of the buns into the fondant, removing any excess on the side of the bowl to prevent it from running down the sides of the bun.

8. Place each bun onto an open cupcake case (pattern shown is SK Cherry Design).


NEW SK Butterfly Cupcake CasesButterflies are proving to be a big inspiration in cake fashion, appearing everywhere from cupcakes and cookies to wedding cakes and favours. The colours of these latest additions to the SK range of cupcake cases reflect bridal trends so they’ll be very popular for weddings as well as other celebrations. Each pack contains 36 cases.

Sea Green

BW04B870-04

Black

BW04B870-01

China Blue

BW04B870-06

Blush Pink

BW04B870-03

Purple

BW04B870-05

Soft Grey

BW04B870-02

NEW Red

BW04B870-10

Find out how to make beautiful bows on page 11

NEW Bright Pink

BW04B870-07

NEW Orange

BW04B870-09

NEW Bright Green

BW04B870-08

Bakeware


NEW SK Bird Cupcake CasesThis new addition to the SK cupcake case range features little birds flying and perching among elegant swirling branches and blossoms. Birds are a popular theme for weddings and parties and iced cupcakes baked in these cases would look gorgeous as place settings and favours. Each pack contains 36 cases.

NEW Lemon Chiffon

BW04B880-04

NEW Teal

BW04B880-01

NEW Coral Pink

BW04B880-05

NEW Celadon Green

BW04B880-03

NEW Lavender Sugar

BW04B880-06

NEW Taupe Grey

BW04B880-02

INTRODUCING

NEW Tickle Me Pink BW04B925-01

NEW Soft Grey BW04B925-06

NEW SK Rose Cupcake CasesMake pretty cupcakes with these rose design cases – great for parties, afternoon treats, weddings and gifts for friends.Bake your favourite cupcake recipe in the cases and decorate when cool with icing, sparkle dusts, sprinkes and sugar roses. Each pack contains 36 cases.

NEW Royal Purple

BW04B925-02

NEW Duck Egg Blue BW04B925-03

NEW True Blue BW04B925-05

NEW Black BW04B925-04

Bakeware

NEW Silver

BW04B895-04

NEW Berry Red

BW04B895-01

NEW Vintage Green

BW04B895-03

NEW Leaf Green

BW04B895-02


NEW SK Mistletoe Cupcake CasesThese specially-designed mistletoe design cupcake cases would be great for Christmas parties, New Year celebrations and festive gifts for friends and family. Like all Squires Kitchen cupcake cases, they are made using thick, high quality greaseproof paper so they won’t go see-through. 36 per pack.

NEW SK Star Cupcake CasesYou and your customers can make sure your cupcakes sport the latest trend by dressing them in these high-quality cases with a star motif – great for parties, afternoon treats, Christmas cupcakes and gifts for friends. 36 per pack.

NEW Emerald Green

BW04B890-04

NEW Ruby Red

BW04B890-01

NEW Silver

BW04B890-06

NEW Amethyst Purple

BW04B890-03

NEW Pink Diamond

BW04B890-05

NEW Sapphire Blue

BW04B890-02

INTRODUCING

Bakeware


NEW SK Union Jack Cupcake CasesCelebrate everything British with these Union Jack cupcake cases – great for street parties, they are a huge trend for 2012–13.

NEW Gold BW04B920-05

NEW Union Jack BW04B930-01

NEW Purple BW04B920-03

NEW SK Foil Cupcake CasesThese foil cupcake cases hold their shape beautifully and are the perfect cake accessory for a summer of sporting events. They would also be ideal for anniversary cakes or any celebration that requires a touch of luxury.

NEW Pink

BW04B920-04

NEW SK Crown Cupcake CasesMake cupcakes fit for a queen with these crown cases – great for parties, afternoon treats, weddings and gifts for friends. Each pack contains 36 cases.

INTRODUCING

NEW Silver BW04B920-06

NEW Blue BW04B920-02

NEW Red BW04B920-01

NEW BW04B750-01Pack of 45 Foil Cupcake Cases: 15 Bronze, 15 Silver and 15 Gold

Bakeware


NEW SK Blossom Cupcake CasesThis beautiful blossom design is available in five individual shades in packs of 36 or as a collection in a pack of 90.

INTRODUCING

NEW SK Polka Dot Cupcake Case Collections We’ve handpicked five complementary colours for each collection of 90 cupcake cases in this pretty polka dot design. The 22 collection colours plus Chocolate, Orange and Sky Blue will also be available to buy individually in packs of 36.

INTRODUCING

NEW BW04B875-01 Branch Brown

NEW BW04B875-02 Cherry Blossom

NEW BW04B875-03 Fresh Green

NEW BW04B875-04 Lavender Blossom

NEW BW04B875-05 Vintage Paper

NEW KK01A100-01 Blossom Collection

NEW KK01A110-05 Lavender Collection

NEW KK01A110-03 Cocktail CollectionNEW KK01A110-02 Bloom Collection

NEW KK01A110-08 Sorbet Collection

NEW KK01A110-06 Pink CollectionNEW KK01A110-04 Grape Collection

NEW KK01A110-01 Aqua Collection

NEW KK01A110-07 Purple Collection

Bakeware


Vestli House CasesThese beautiful cupcake cases are perfect for home bakers or pastry professionals who recognise the value of having quality paper baking products in their kitchen. The cases are produced from high-quality, biodegradable Swedish greaseproof paper. Regular: 33 x 50mm (1¼” wall x 2” bottom), 20 per pack; Mini: 30 x 25mm (13/16” wall x 1” bottom), 40 per pack.

Nora

BW04B600-01

Hillary

BW04B605-01

Gro

BW05B610-01

Astrid

BW05B615-01

Regular Vestli House Cases

Liv

BW05B620-01

Hedda Purple

BW05B625-01Hedda Yellow

BW05B625-02

Hedda Green

BW05B625-03

Elisabeth Pink

BW05B630-01

Elisabeth Black

BW05B630-02

Mary

BW05B635-01

Madeleine

BW05B640-01

Elenor Black

BW05B645-01

Elenor Green

BW05B645-02

Karen

BW05B650-01

Margareth

BW05B655-01

Bakeware


Elisabeth Mini

BW05B725-01

Liv Mini

BW05B705-01

Nora Mini

BW05B700-01

Elisabeth Black Mini

BW05B725-02

Gro Mini

BW05B710-01

Mary Mini

BW05B715-01

Karen Mini

BW05B730-01

Margareth Mini

BW05B720-01

Elizabeth Black

BW04B510-01

Elizabeth Pink

BW04B505-01

Gro

BW04B515-01

Liv

BW04B500-01

Madeleine

BW04B520-01

Margareth

BW04B525-01

Vestli House Decorative Loaf Baking Moulds Simply fill these decorative paper baking cases with cake mixture and bake in a loaf tin for a perfect home-made gift. Made in Sweden from high-quality, greaseproof, 100% recycled paperboard, the moulds are heat resistant up to 220°C (395°F) and freezeable. Height 6cm, length 18cm, width 9.5cm. 3 per pack.

Mini Vestli House Cases

Bakeware


NEW Elenor Brown

BW05B645-03

Method

1. Preheat the oven to 170°C (340°F/gas mark 4). Line a 12-hole cupcake tin with Vestli House Elenor Brown Cupcake Cases.

2. Cream the margarine, sugar and vanilla extract together until light and fluffy.

3. Beat the eggs together in a small bowl with a fork. Gradually add them to the creamed mixture, beating well in between each addition.

4. Sift the flour and fold it into the mixture with a spatula or metal spoon.

5. Using a piping bag or spoon to 2/3 fill the cupcake cases. Bake in the preheated oven for 10–15 minutes. Remove the cakes from the oven and leave them to cool in the tin.

Salted Caramel Cupcakes Cupcakes should taste just as good as they look, so these gorgeous Vestli House cases are the perfect partner for indulgent caramel with a sprinkling of sea salt.

Sponge

125g (4½oz) margarine

125g (4½oz) dark brown sugar

½tsp vanilla extract

2 large eggs

125g (4½oz) self-raising flour

Buttercream

250g (8¾oz) unsalted butter

250g (8¾oz) soft brown sugar

Toffee sauce

110ml (3¾fl oz) whipping cream

55g (2oz) butter

55g (2oz) dark brown sugar

2tbsp black treacle

1tbsp golden syrup

½tsp sea salt

Decoration

½tsp sea salt

Makes 12

INTRODUCING

6. Place the buttercream ingredients in a mixer with a paddle attachment and beat for 5–10 minutes or until light and fluffy. Place in a large piping bag fitted with a round nozzle and pipe on top of the cupcake.

7. Heat all of the toffee sauce ingredients in a pan, stirring occasionally. Bring to the boil then leave to cool. Drizzle on top of the cupcakes then sprinkle with sea salt.

Squires Kitchen’s chocolate products are of the finest quality. The range includes couverture, coatings, decorations, flavourings and colourings, plus moulds and equipment suitable for the professional chocolatier and hobbyist alike.

Chocolate

Chocolate


SK Belgian Chocolate Couvertures and White ChocolateThese delicious, high quality couverture chocolates are the ultimate in chocolate taste, ideal for use in professional moulds,confectionery, ganaches and fillings. For best results, always temper couvertures to create professional standard chocolates (tempering instructions are provided on the back of the pack). When using couverture to make ganache or other coatings and fillings, tempering is not required. Minimum cocoa solids: Dark 53.8%; Milk 33.6%.

CH01A001-01 Dark 300g Bag

CH01A001-02 Dark 1kg Bag

CH01A001-03 Dark 5kg Bag

CH01A010-01 Milk 300g Bag

CH01A010-02 Milk 1kg Bag

CH01A010-03 Milk 5kg Bag

CH01A020-01 White 300g Bag

CH01A020-02 White 1kg Bag

CH01A020-03 White 5kg Bag

What is tempering?

Chocolate should be tempered before being used in moulds or to coat cakes or pralines. In short, whenever the chocolate needs to be hard and glossy once set.

If chocolate is melted in the normal way then left to cool, the finished product is usually grainy, dull and stays quite soft.

The main ingredient of chocolate is cocoa butter, so the purpose of tempering chocolate is to ‘precrystallise’ the cocoa butter in the chocolate, or to change it into a stable crystalline form. This ensures the hardness, shrinking force and gloss of the finished product after it has cooled. This is achieved by bringing chocolate up to the right working temperature so that there are sufficient stable crystals. The three factors which are important during tempering are time, temperature and movement.

PLEASE NOTE: When you add chocolate to dishes to add flavour (when preparing mousses or Bavarian creams for instance), it usually suffices to melt the chocolate without tempering.

Tempering in the microwave

1. Place the chocolate pieces in a plastic or glass bowl. Put the bowl into the microwave and melt the chocolate at 800–1000W.

2. Take the chocolate out of the microwave every 15 to 20 seconds and stir well to ensure that the temperature of the chocolate is evenly distributed and that it does not scorch.

3. Repeat this procedure until the chocolate has almost all melted. Some small pieces of chocolate should still be visible in the bowl.

4. Remove from the heat and stir the chocolate well, until all the pieces of chocolate have disappeared and a slightly thickened, even liquid has been obtained. The chocolate is now tempered and ready to work with.


SK Flavoured Chocolate CoatingsColoured and flavoured chocolates offer the best of both worlds: delicious white or milk chocolate enriched with a dash of cappuccino or a fine fruit flavour and colour. They are ideal for adding exciting new flavours and colours to chocolates, mousses, ganache, sauces or fillings… or use straight from the pack for a colourful cake decoration.

This product requires tempering (for sauces, fillings and ganache, tempering is not required).

Orange

CH01C001-01 300g

CH01C001-02 1kg

SK Organic Couverture ChocolateSmooth milk chocolate made entirely from organically farmed ingredients, ideal for making high quality chocolates that taste naturally delicious. If you’re looking for excellent chocolate with the extra guarantee of organic purity, then this superior chocolate is produced with cocoa beans, sugar and milk from organic agriculture – all certified by the official organisations. Available in milk or dark varieties, 300g or 1kg packs. Minimum cocoa solids: Dark 56%; Milk 35%.

With these unique chocolates, you can thrill the most conscientious of your friends, family or clients while providing a pure and natural sensation. Squires Kitchen’s Organic Chocolate Couverture simply contains the best of what nature has to offer.

Dark

CH01A040-01 300g

CH01A040-02 1kg

SK Easy Melt Chocolate Flavoured CoatingsSquires Kitchen’s high quality chocolate flavoured coating is simple to use and doesn’t require tempering. Just melt and use! Ideal for using in moulds to make chocolates the easy way.

Dark

CH01C030-01 300g

CH01C030-02 1kg

CH01C030-03 5kg

Milk

CH01C040-01 300g

CH01C040-02 1kg

CH01C040-03 5kg

White

CH01C050-01 300g

CH01C050-02 1kg

CH01C050-03 5kg

Cappuccino

CH01C020-01 300g

CH01C020-02 1kg

Strawberry

CH01C010-01 300g

CH01C010-02 1kg

Milk

CH01A050-01 300g

CH01A050-02 1kg

Chocolate


SK Chocolate Origine KumaboDark: 83% cocoa solids (extra bitter)

Our darkest chocolate is made with fabulous cocoa harvests from West Africa: Tanzania, Ghana and Saõ Tomé. The first ‘nose’ impressions are a dose of powerful cocoa, woodland earth, spices, ginseng and angelica. This is succeeded in the mouth by a slightly mineral touch with a perfect balance between fruit and bitterness – even the hint of sweet liquorice. Then come very ripe fruits of the forest and blue plums. The finish reveals a floral accent with a soft bitterness that remains to the end.

CH01A100-01 Kumabo Dark 83% Extra Bitter 250g

CH01A100-03 Kumabo Dark 83% Extra Bitter 1kg

SK Chocolate Origine MadagascarDark: 69% cocoa solids

This dark chocolate surprises with a supremely delicate yet powerful taste. Its flavour is characterised by fruity notes of banana, red fruit, and hints of sweet tobacco and liquorice. Exotic woods predominate: sandalwood and cedar of Lebanon. Then comes a positive bitterness. After it has been in the mouth for a while we clearly experience a fruity heart of blueberry, with a great deal of body and impressions of liquorice and roasted coffee beans. The spicy final gives impressions of ginseng and black fruit.

CH01A150-01 Madagascar Dark 66% 250g

CH01A150-03 Madagascar Dark 66% 1kg

SK Origine Chocolates RangeDiscover Origine and Single Estate Origine chocolates fromSquires Kitchen: an entire world of totally different chocolate tastes.

Of the world harvest of cocoa, less than 2% carries an exceptionally rich palate of flavours and aromas. These special cocoa varieties form the heart of Squires Kitchen’s Origine range. Savour our Origine chocolate and you’ll explore the origins of extremely rare, precious cocoa. From Ghana to Venezuela, we have sourced exceptional chocolates which capture the most subtle aromas of the best beans.

Every Origine chocolate is made with an aromatic cocoa bean variety from one single country or region, and the Single Estate Origine comes from just one plantation. It emits the flavours and aromas of tropical fruits, flowers, herbs and spices, typical for the soil, climate and environment where the cocoa was grown. Incorporated in pastries, dessert and bars, tablets, pralines or other confectionery, Origine will definitely add a whole new dimension to the chocolate experience.

Chocolate


SK Chocolate Origine JavaMilk: 33% cocoa solids

This milk chocolate has a pale and reddish colour, typical of the Java cocoa beans. But what a taste sensation! In the mouth it is particularly round and creamy in texture, with a buttery middle part and impressions of sweet toffee, vanilla and yellow fruit. It has fruity zests that give this chocolate a pleasant freshness. Enchanting to the nose with a touch of liquorice and cinnamon powder.

CH01A200-01 Java Milk 33% 250g

CH01A200-03 Java Milk 33% 1kg

SK Chocolate Origine Venezuela Dark: 72% cocoa solids

Venezuela expresses its majesty in many ways, among others its famous, high-grade cocoas. This intense chocolate couverture has a very distinctive chocolate taste with an exceptional bitterness, a very long finish and intense flavour. Ideal for origin chocolate bars, on its own or with caramelized fruits. It’s also well suited to coatings as its cocoa butter content doesn’t exceed 42%.

CH01A300-01 Venezuela Dark 72% 250g

CH01A300-03 Venezuela Dark 72% 1kg

SK Chocolate Origine GhanaMilk: 40% cocoa solids

Bold, distinctive with an aroma of hazelnuts, this is a highly distinctive milky couverture. Mildly sweet, very fruity and above all with a strongly pronounced cocoa taste, it leaves a characteristic and long-lasting flavour in the mouth. Ideal for fine mouldings, coatings, pastry ganaches, mousses, praline ganaches, biscuits, sauces, decorations, ice-creams and sorbets.

CH01A350-01 Ghana Milk 40% 250g

CH01A350-03 Ghana Milk 40% 1kg

SK Chocolate Single Estate Origine Madirifolo MadagascarDark: 65% cocoa solids

Because every plantation has its own flavours, because every season has its own specificity, the beans in this special chocolate possess a unique and outstanding personality. The brownish tanned leather shade and mineral appearance are the first sensations you’ll experience before tasting this tremendous chocolate, which is a finely balanced dark chocolate with fruity and acidic notes followed by a slight bitter finish. Ideal for fillings, fine moulding, coatings, biscuits, mousses, decorations, sauces and ice creams.

CH01A500-01 Madirifolo Madagascar 65% 250g

CH01A500-03 Madirifolo Madagascar 65% 1kg

Chocolate


SK Extra Pure Cocoa PowderThis luminous and intense red 100% cocoa powder is full of flavour, perfect for covering truffles, mousses, creams, biscuits, ice-creams, sorbets, confectionery coverings, decoration and hot chocolate. To make a delicious hot chocolate drink, boil 1l milk with 250g cocoa powder then add 250g double cream. Allow to mature overnight then reheat and serve.

CH04A400-01 125g

CH04A400-03 1kg

SK Cocoa Butter and CoKrystal BHigh quality, solid and powdered cocoa butters for cooking, chocolate work and sugarcraft. Obtained by pressing roasted, ground cocoa beans, SK Cocoa Butter is 100% vegetable fat providing a healthy alternative to other fats, and can be melted for use in confectionery. Melted cocoa butter behaves like oil and can be mixed with cocoa powder for cocoa butter painting techniques. Suitable for vegetarian, Kosher and Halal cuisine.

CH04A010-01 Cocoa Butter 100g Bag

CH04A010-02 Cocoa Butter 1kg Bag

CH04A020-01 CoKrystal B Powdered Cocoa Butter 100g Bag

SK Chocolate Baking Drops SK Chocolate Baking Drops not only have an intense taste but they resist oven temperatures of up to 200°C which makes them ideal for use in bread, croissants, cakes or pastry bases.

CH04A300-01 125g

CH04A300-03 1kg

SK Hazelnut Crunch

SK Hazelnut Crunch is made with crushed, roasted and caramelized hazelnuts with a simply irresistible taste and quality. Made from a selection of premium hazelnuts from Turkish and Californian origin, SK Hazelnut Crunch has traditional, authentic taste and a remarkable crunchy texture. Use as a topping for cakes and cupcakes, chocolate centres and in baking. Suitable for vegetarians and vegans.

IN06A060-01 100g

IN06A060-03 1kg

Chocolate

INSPIRED!TM


SK Inspired!™ Milk and Dark Chocolate Inspired! chocolate from Squires Kitchen is made using the ACTICOA® process, which preserves a high percentage of naturally occurring active cocoa flavanols.

70% of the flavanols found in the cocoa bean are preserved through the gentle ACTICOA® manufacturing process, a higher percentage than any other chocolate product currently on the market.

Inspired! milk chocolate contains four times the amount of cocoa flavanols found in standard milk chocolate and Inspired! dark chocolate contains twice the amount found in standard dark chocolate.

Made with natural bourbon vanilla and superior cocoa beans, Inspired! chocolate has all the wonderful taste, flavour and aroma of the finest chocolate so now you can enjoy chocolate more than ever.

CH01B001-01 Dark 300g

CH01B001-02 Dark 1kg

CH01B010-01 Milk 300g

CH01B010-02 Milk 1kg

Dip dried mango in melted Inspired! chocolate (pictured) for a delicious treat.

Chocolate


SK Chocolate Ganache MixSK Chocolate Ganache Mix is a time-saving, silky-smooth mix of high-quality cream and real Belgian chocolate that can be piped or used as a filling for cakes, truffles and other desserts. The powdered mix can also be combined with butter to make the perfect cupcake topping.

CH04A005-01 250g

CH04A005-02 1kg Bag

Free up space in the kitchen. If you make large quantities of chocolate cakes, SK Chocolate Ganache Mix means no more storing vast amounts of fresh cream and chocolate.

Make the ultimate chocolate buttercream. Combine SK Chocolate Ganache Mix with butter to make the perfect cupcake topping.

With SK Chocolate Ganache Mix, it’s easy to make a gorgeous last-minute cake filling or topping – encourage your customers to keep a couple of packs their cupboard so they can whip up something quick but impressive for unexpected guests.

SK Petit CrunchThese delicious flakes of Britanny lace crepes lend a crispy texture to all recipes based on chocolate couverture, praline or Gianduja. Quick and easy to use, SK Petit Crunch is ideal for pralines and makes a fantastic base for desserts. Simply mix into melted chocolate then pour into a mould such as the SK Chocolate Lace Ring. Allow to set then fill the ring with SK Fruit Mousse. Top with fresh fruit and chocolate decorations.

CH04A110-01 175g

CH04A110-02 340g

SK CocopaveSK Cocopave is small bars of pure, premium quality chocolate made from a selection of the finest roasted cocoa beans. Add to cooking or baking to customise the taste, liquidity or intensity of your chocolate.

CH04A250-01 150g

CH04A250-03 1kg


How to cover a cake using SK Chocolate Ganache MixSquires Kitchen Chocolate Ganache Mix makes an excellent pouring ganache for covering cakes and, for ultimate indulgence, can be used as a thick ganache for cake fillings too. To cover cakes using the method below a small single cake will require 250g (8¾oz) of SK Chocolate Ganache Mix or a two-tier stacked cake will require 1kg (2lb 1¼oz).

Method

1. Place the SK Chocolate Ganache Mix in a microwavable bowl. Add the water following the pack instructions.

2. Stir the mixture then place in the microwave for 1 minute on full power, stopping every 20 seconds to give the mixture a stir. This avoids any hot spots that could lead to burning.

3. Remove the bowl from the microwave and continue stirring the mixture until it is smooth and glossy and all of thecream particulates have melted.

4. Slowly pour the mixture over the prepared cake, pouring approximately 7.5cm (3”) above the centre of the cake. Allowthe ganache to flow over the top and down the sides. Adjust the position from which you pour if areas of the cake sides are not being covered.

5. Allow the cake to set in a cool place. Do not put in the refrigerator at this stage, as the ganache will become dull incolour.

6. After covering, keep the cake for up to 10 days.

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Chocolate


SK Cocol Colourings for ChocolateMade from coloured cocoa butter, this range of 14 fabulous colours has been specially designed to give vibrancy to chocolate. The colours are versatile and easy to use, making it simple to transform your hand-crafted chocolates. Simply heat gently in the microwave to melt the colours and shake or stir well before and during use.

The bright colours work best when used with white chocolate, producing a vibrant and eye-catching effect. The white colour is particularly useful for ‘lifting’ the other colours and can also be ‘spattered’ onto chocolates (or into moulds) for a contemporary design feature. The metallic range works particularly well on dark chocolate. The iridescent quality of the colours against the deep colour of the chocolate gives a dramatic effect, perfect for extra special occasions.

Cocol Colours (for surface colour and mixing into chocolate)

CH03A001-01 Yellow 75g Pot

CH03A001-02 Orange 75g Pot

CH03A001-03 Red 75g Pot

CH03A001-04 Pink 75g Pot

CH03A001-05 Purple 75g Pot

CH03A001-06 Blue 75g Pot

CH03A001-07 Green 75g Pot

CH03A001-08 White 75g Pot

Cocol Metallics and Iridescents (for surface painting)

CH03A010-01 Gold 75g Pot

CH03A010-02 Silver 75g Pot

CH03A010-03 Copper 75g Pot

CH03A010-04 Sapphire 75g Pot

CH03A010-05 Jade 75g Pot

CH03A010-06 Ruby 75g Pot

pattern.

Simply temper your chocolate as per the pack instructions then add a few drops of SK Cocol Chocolate Colouring, stir the colour into the chocolate until well combined. Add more colouring for a deeper colour.

Chocolate


NEW Chocolate Alphabet and Numbers Spell it out in chocolate! These fun decorations are a great idea for when you want to put a message on birthday cakes, anniversary cakes, desserts, cupcakes and more. You could even make chocolate cupcakes as gifts for party guests and put their initials on top. 79 pieces. Letters: 20mm high; numbers: 30mm high.

NEW CH02A006-01

NEW Chocolate Filigree DecorationsThese elegant chocolate filigree pieces would make beautiful decorations for desserts, ice creams and cakes. The designs include a tulip, heart and two different leaf shapes. 58 pieces.

NEW CH02A007-01

NEW SK Chocolate Star SprinklesSprinkle these white chocolate stars on cakes, desserts, cupcakes, iced biscuits, cake pops, whoopie pies and ice creams to add a pretty finishing touch. 50g pot.

NEW CH02A451-01

INTRODUCING

Chocolate

TOP TIP


Transfer Sheets for ChocolateNEW DESIGNS ADDED! Especially designed for chocolate work, these fantastic acetate sheets are printed with edible colour and are ideal for creating stylish contemporary chocolates, cakes and desserts. 25cm x 40cm.

Scroll Iridescent

CH02C075-01

Holly with Berries

CH02C046-02

White Snowflake

CH02C045-01

NEW Gold Spirals

CH02C267-01

NEW Leopard Print

CH02C030-01

NEW Hearts on Branches

CH02C027-01

Baroque

CH02C180-01

Coloured Stripes

CH02C130-01

Pink & White Cherry Tree

CH02C115-01

Gold & Lemon Flower

Scrolls CH02C105-01

Spotty

CH02C500-01

Cocoa butter transfers can be used on sugarpaste, too. Simply place the transfer face down on the rolled-out paste and carefully use a hairdryer to make the pattern stick to it.

Daisies & Swirls

CH02C230-01

Vintage

CH02C170-01

Red Check

CH02C125-01

Open Hearts

CH02C120-01

Red Hearts

CH02C145-01

Desires

CH02C175-01

Orange Blossom

CH02C055-01

Copper & Green Stripes

CH02C050-01

Flowers

CH02C060-01

Chocolate


NEW SK Transfer Sheets for ChocolateCreated exclusively for Squires Kitchen by our clever in-house designers, these transfer sheets for chocolate coordinate perfectly with the range of SK cupcake cases on pages 36 to 44. These acetate sheets printed with cocoa butter are especially designed for creating chic and contemporary chocolates and chocolate decorations for cakes and desserts. Dimensions: 25cm x 40cm.

INTRODUCING

NEW Pastel Birds

CH02C515-02

White Birds CH02C515-01

NEW Bright Butterflies

CH02C510-03

White Butterflies CH02C510-01

NEW Pastel Butterflies

CH02C510-02

NEW Gold Baroque

CH02C520-02

White Baroque CH02C520-01

NEW Maypoles

CH02C535-01

NEW Candy Stripe

CH02C540-01

NEW Cocktail Stripe

CH02C545-01

NEW Cocktail Polka Dots

CH02C550-01

NEW Gold Stars

CH02C530-01

NEW Strawberries

CH02C525-02

NEW Cherries

CH02C525-01

NEW Pink Roses

CH02C555-01

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Chocolate


SK Belgian Chocolate MousseA brilliant dessert all year round, SK Belgian Dark, Milk and White Chocolate Mousses are made from over 75%, 70% and 58% pure Belgian chocolate respectively. What’s more, they’re so simple to make – just add milk and whisk.

The texture of SK Chocolate Mousse is rich, full and both firm and aerated like traditional homemade chocolate mousse. Whenprepared and piped into freezer-proof dishes, SK Chocolate Mousse can be frozen.

CH04A030-01 Milk 500g Bag

CH04A040-01 White 500g Bag

CH04A050-01 Dark 500g Bag

SK Fountain ChocolateA delicious chocolate which is specially made for use in chocolate fountains and fondues. The high cocoa butter content of this specialised product means the delicious chocolate flows continuously without thickening.

Most instructions for chocolate fountains suggest adding oil to your chocolate, which may help keep the chocolate flowing but doesn’t do anything for the taste. There’s no need to add oil to our delicious Milk or Dark chocolate, the flow and flavour are just perfect!

CH01E001-01 Milk 1kg

CH01E010-01 Dark 1kg

SK Dark, White and Milk Belgian Chocolate Mousses look great when layered together in a mould and topped with a chocolate decoration.

SK Fruit MoussesA delicious range of fruity mousses that not only taste wonderful but are quick and easy to make – just add whipped cream. Can be served in gateaux, desserts, simply on their own or with fresh fruit.

IN04A001-01 Strawberry 125g Bag

IN04A001-02 Raspberry 125g Bag

IN04A001-03 Peach and Passion Fruit 125g Bag

IN04A001-04 Vanilla 125g Bag

SK Mousse Range


How to use transfer sheets with chocolate

1. Select your pattern. Be careful when handling the transfer, because the cocoa butter on the acetate could melt.

2. Put the transfer on a flat surface. The side that you cover with chocolate is the rougher of the two sides.

3. Pour on some tempered chocolate, enough so that when you smooth it with a palette knife the chocolate is 1mm–2mm thick.

5. Allow the chocolate to just start to cool. Cut the chocolate into the required shapes, taking care not to cut through the acetate backing.

6. To make panels, cut into rectangles the height of the cake you are covering.

8. Place the chocolate-covered transfers in the refrigerator for a while before peeling the acetate away from the chocolate.

9. The panels are now ready to arrange around the side of the cake.

7. When the chocolate is hard, turn the acetate over onto a piece of greaseproof paper with a little weight on top in order to keep it flat.

4. Completely cover the transfer then move it to a clean area of your work surface.

Chocolate


SK Modelling CocoformA delicious chocolate paste made from pure Belgian chocolate and glucose, Cocoform is a brilliant, pliable modelling material for creating figures, flowers and decorations. Cocoform can also be mixed 50:50 with sugarpaste or marzipan for an irresistible cake covering.

Dark

CH01D001-01 150g

CH01D001-02 1kg

Milk

CH01D010-01 150g

CH01D010-02 1kg

White

CH01D020-01 150g

CH01D020-02 1kg

Green

CH01D030-01 150g

CH01D030-02 1kg

Red

CH01D040-01 150g

CH01D040-02 1kg

Stawberry

CH01D050-01 150g

CH01D050-02 1kg

Cappuccino

CH01D060-01 150g

CH01D060-02 1kg

NEW SK English Mint and Brazilian Orange Chocolate Modelling CocoformThese delicious new Cocoform varieties are flavoured with the finest English mint oil and zesty Brazilian orange oil. Model, mould, roll out, cut and frill the Cocoform to create your own edible decorations such as chocolate roses and fans or mix it 50:50 with sugarpaste or marzipan for a delicious orange or mint chocolate cake covering.

Available in a box of two 125g bags of either English Mint or Brazilian Orange.

English Mint:

Milk 125g and Dark 125g

NEW CH01D090-02

Brazilian Orange:

Milk 125g and Dark 125g

NEW CH01D090-01

INTRODUCING

By Karen Taylor


SK Cocoform CookiesThe new varieties of Cocoform can be used to make delicious biscuit coverings. Use a patterned rolling pin on the Cocoform for a simple yet effective finishing touch.

Method

1. Make some sweet biscuits and cut them out to different shapes and sizes. When baked, set to one side to cool on a tray lined with baking paper.

2. Roll out the Cocoform to a thickness of 8mm with a smooth rolling pin. Finish by rolling a textured rolling pin over the Cocoform to imprint the design on the top.

3. Using the same sized and shaped cutters that you used to cut out the biscuits, cut out the same number of shapes from the Cocoform.

4. Brush some edible glue on the back of the Cocoform and stick the discs on the biscuits. You could dust edible dust food colours directly on top to add an extra decorative element.

You will need

100g (3½oz) Brazilian Orange Cocoform

100g (3½oz) English Mint Cocoform

Edible glue

Cookie cutter

Rolling pin

Textured rolling pin

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Chocolate


A guide to how many SK Chocolate Cigarillos you’ll need to go around the cake sides (numbers may vary slightly).

6” square = 798” square = 10310” square = 13112” square = 155

6” round = 648” round = 8510” round = 10412” round = 125

SK Chocolate CigarillosCigarillos are one of the quickest and easiest ways to make chocolate cakes look amazing. Simply cover the cake with ganache or chocolate buttercream and place the cigarillos around the cake sides. 10cm long. Approximately 120 pieces per 700g box.

Please note that although every care is taken when packing, these goods are fragile and are shipped at the customer’s own risk.

Dark

CH02A001-01

Squires Kitchen Guide

Milk

CH02A001-02

White

CH02A001-03

SK Chocolate TurritellaThese beautiful white and dark striped, tapered chocolate curls will add instant style to cakes and bakes. 9cm long. Approximately 117 pieces per box.

CH02A018-01

SK Chocolate PanelsAvailable in dark and white, Squires Kitchen’s Chocolate Panels can be used to create stylish monochrome or stunning contrasting designs with the minimum of effort. Designed especially to fit 5cm (2”) square mini cakes, SK’s delicious Chocolate Panels are perfect for use as a quick and easy mini cake or dessert decoration. For an extra special touch, try decorating with SK Cocol chocolate colours (see page 58), and lustre dusts (see page 92). The panels are also great for decorating the edges of gateaux and cheesecakes: try alternate panels of white and dark for a stunning effect. 50 x 60mm, 144 per 960g box.

Please note that although every care is taken when packing, these goods are fragile and are shipped at the customer’s own risk.

CH02A010-01 Dark

CH02A010-03 White

NEW CH02A500-01650g

Chocolate


NEW SK MaypolesExclusive to Squires Kitchen, these gorgeous chocolate Maypoles are perfect for creating wedding and celebration cakes and desserts with a difference.

SK Maypoles are made from white chocolate and natural colours. Simply cover a cake with ganache and line up the Maypoles around the sides or rest a couple on top of a cupcake or dessert to add a colourful and professional-looking finishing touch.

INTRODUCING

Chocolate


NEW Chocolate PencilsAdd a new dimension to your cakes and desserts with these extremely finely rolled chocolate pencil decorations. The 20cm long twists of pure chocolate can be attached to sides with ganache or served with desserts for a decorative finishing touch. 14 pieces per box.

NEW CH02A005-02 Dark

NEW CH02A005-01 Pink and White

INTRODUCING

SK Chocolate LeavesThese chocolate leaves complement the chocolate roses and are made from high quality couverture chocolate.Approx. size 30mm x 16mm, approx. 30 leaves per 40g pot.

CH02A060-02 Dark 40g Pot

CH02A070-02 Milk 40g Pot


Chocolate


SK Choc RosesSquires Kitchen’s readymade chocolate roses are firm favourites with cake makers and sugarcrafters. Handmade for a superb finish, these readymade roses make a pretty addition to a wedding or celebration cake, and a single rose looks stunning on mini cakes. If you’re short of time or not confident at modelling, they are the perfect way to decorate a cake quickly and easily. The four sizes are ideal for decorating tiered wedding cakes.

Available in Dark, Milk, White, Red and Pink in four sizes: 30mm (XS), 40mm (S), 50mm (M) and 60mm (L, except Red).

Dark

CH02A031-04 30mm Box of 72

CH02A031-01 40mm Box of 30

CH02A031-02 50mm Box of 20

CH02A031-03 60mm Box of 14

Milk

CH02A041-04 30mm Box of 72

CH02A041-01 40mm Box of 30

CH02A041-02 50mm Box of 20

CH02A041-03 60mm Box of 14

White

CH02A051-04 30mm Box of 72

CH02A051-01 40mm Box of 30

CH02A051-02 50mm Box of 20

CH02A051-03 60mm Box of 14

Red

CH02A058-04 30mm Box of 72

CH02A058-01 40mm Box of 30

CH02A058-02 50mm Box of 20

Pink

CH02A056-04 30mm Box of 72

CH02A056-01 40mm Box of 30

CH02A056-02 50mm Box of 20

CH02A056-03 60mm Box of 14

Chocolate


SK Chocolate Coated Real Coffee BeansA classic decoration for high quality chocolates and gateaux, this real coffee bean has a delicious crunchy texture and a smooth mocha taste.

CH02A220-01 100g Pot

CH02A220-02 500g Bag

SK Dark ChocolateMocha BeansThese solid couverture chocolate beans have a delicious coffee flavour and are a great finishing touch for all things sweet.

CH02A210-01 100g Pot

CH02A210-02 500g Bag

SK Strawberry Flavoured Chocolate ShavingsMade from delicious strawberry flavoured Belgian chocolate.

CH04A505-01 1kg

SK Chocolate ShavingsUse these versatile and delicious chocolate curls to decorate gateaux, desserts, cupcakes, sweets, chocolates, ice creams, mousses and cheesecakes, or sprinkle on hot chocolate to decorate before serving.

CH02A080-03 Dark 700g

CH02A090-03 Milk 700g

CH02A100-03 White 700g

SK Cocoa NibsRoasted kernels of cocoa beans that can be used to add a chocolaty crunch to confectionery, biscuits and gateaux.

CH02A170-01 75g Pot

Chocolate


SK MiniButterfly BowsAdd a pretty finishing touch to the top of mini cakes or chocolate desserts.


CH02A190-04 White 600g Box

CH02A191-02 Dark 120g Pot

CH02A191-04 Dark 600g Box

CH02A192-02 Striped 120g Pot

CH02A192-04 Striped 600g Box

SK Mini CanesThese sweet chocolate canes create a stunning finishing touch to mini cakes, simple fairy cakes and sophisticated desserts.

CH02A180-01 White and Dark 50g Pot

CH02A180-04 White and Dark 800g Box

SK Funky TwistsAdd a funky twist to chocolate creations!

CH02A130-01 White and Dark 50g Pot

SK Chocolate VermicelliSK Vermicelli is made from real chocolate and delicious SK Dark Chocolate Vermicelli is now available with added lustre.

Dark

CH02A140-01 100g Pot

CH02A140-02 500g Bag

Milk

CH02A150-01 100g Pot

CH02A150-02 500g Bag

Coffee

CH02A162-01 100g Pot

White

CH02A160-01 100g Pot

CH02A160-02 500g Bag

Dark with Burnt Copper

CH02A140-05 100g Pot

Dark with Gold

CH02A140-06 100g Pot

Turn to page 72 to see SK Coloured White Chocolate Vermicelli.

Chocolate


SK Coloured White Chocolate VermicelliSquires Kitchen’s White Chocolate Vermicelli with a dusting of colour can be used to add some razzle-dazzle to your cakes, cookies and desserts! Made from Belgian white chocolate for a delicious flavour, the Vermicelli is available in a range of vibrant colours with added sparkle, fabulous for topping cakes, cupcakes, cookies, whoopie pies, ice creams, gateaux and chocolates. Sold in 100g pots. Stacks include three invidiual 45g pots.

Pink

CH02A160-10 100g Pot

Green

CH02A160-12 100g Pot

Purple

CH02A160-14 100g Pot

Yellow

CH02A160-16 100g Pot

Blue

CH02A160-18 100g Pot

Stack: Pink, Purple and Green

CH02A161-02 3 x 45g Pot

Stack: Pink, Yellow and Blue

CH02A160-02 3 x 45g Pot

INTRODUCING

Chocolate

SK Mini Heart-shaped Chocolate Centred DragéesA crisp sugar shell filled with chocolate. The perfect size to decorate cupcakes and cakes made in SK Mini Cake Pans.

Silver

CH02B040-01 100g Pot

CH02B040-02 1kg Pack

SK Heart-shaped Chocolate Centred DragéesSK Chocolate Dragées are a great alternative to almond dragées and are perfect for chocolate wedding and celebration cakes. Available in a range of attractive colours.

White

CH02B001-01 100g Pot


Gold

CH02B050-01 100g Pot


Ruby

CH02B060-01 100g Pot


Black

CH02B070-01 100g Pot


Gold

CH02B030-01 100g Pot


Silver

CH02B020-01 100g Pot


Red

CH02B010-01 100g Pot



SK Chocolate CrispearlsSK Chocolate Crispearls are tiny, shiny pearls in the finest dark and white chocolate couvertures with a crunchy, toasted biscuit kernel centre which gives the Crispearls delicious crunch which lasts, even in liquid-based foods such as chocolate mousse and ice cream. Use for taste, colour and contrast or to finish any cakes, desserts and confectionery.

CH02A420-01 Dark 100g

CH02A420-02 Dark 1kg

SK Chocolate PearlsNaturally shaped with a brilliant shine, SK Chocolate Pearls have an authentic, artisanal character: no two are the same size or shape and their remarkably deep shine is obtained by a 100% natural process. SK Dark Chocolate Pearls have a well-balanced, bitter cocoa taste and SK Marbled Chocolate Pearls are the best of both worlds! Use to decorate desserts and pastries, as a treat with coffee and tea or stir into hot milk for a superior hot chocolate. Kosher dairy certified, cool storage recommended: 12–18°C.

Dark

CH02A400-01 120g

CH02A400-02 1kg

Marbled

CH02A405-01 120g

CH02A405-02 1kg

CH02A430-01 White 100g

CH02A430-02 White 1kg

Chocolate


SK Chocolate RollsOur SK Chocolate Rolls are made of finest Giandujas and premium extra-fine couvertures. Ready to use with the SK Girolle Cutter, they are a stylish and easy way to adorn cakes, pastries and all kind of desserts. Suitable for freezing.

CH02E035-01 SK Choco Roll Circles Design

SK Girolle Cutter Use the Girolle Cutter with SK Chocolate Rolls to shave beautiful chocolate curls and bring your desserts to life. Great designs and chocolate combinations are available to aid your creative inspiration.

CE01A075-01 SK Girolle Cutter

SK Chocolate and Coffee Fondant Icing MixesSK’s Real Fruit Fondant Icing Mixes proved so popular that we’ve now introduced delicious Chocolate and Coffee Fondants to our range.

SU04A350-01 Chocolate 250g

SU04A360-01 Coffee 250g

SK Instant Mix Chocolate MarzipanUse this delicious mix to make a high-quality chocolate marzipan which can be used to cover cakes as a chocolaty alternative to normal almond paste and provides a delicious and smooth base for ganache. Containing 41% almonds, SK Instant Mix Chocolate Marzipan can also be rolled and cut into irresistible sweets.

SU05A530-01 250g

TOP TIP

Chocolate


NEW SK Ice Cream Dipping ChocolateSquires Kitchen’s Ice Cream Dipping Chocolate covers ice creams, lollies and cones in an indulgent layer of delicious dark chocolate which cracks when bitten into. The specially-made couverture chocolate is rich in cocoa butter, allowing it to set quickly and preventing it from breaking under extremely cold temperatures. There’s no need to temper SK Ice Cream Dipping Chocolate; simply melt the chocolate and it’s ready to use.

As well as ice cream, you can dip lollies or cones into the melted chocolate, or drizzle it directly onto ice cream and desserts. Minimum 58% cocoa solids.

NEW CH01E002-01 Dark 300g

The lower the temperature of the ice cream, the thicker the chocolate layer after dipping.

INTRODUCING

See page 34 for Silkomart’s range of

ice cream moulds.

Squires Kitchen’s sugarcraft products are of the finest quality, including edible glue, gums, glazes, gels and flavourings suitable for the professional sugarcrafter and hobbyist alike.

Sugarcraft Essentials



SK Glaze Cleaner (IPA)A quick and effective product for cleaning brushes and equipment after using confectioners’ glaze and edible paint.

IN01A010-02 100ml IN01A010-03 200ml

SK GlycerineSK Glycerine can be added to royal icing to maintain a softer cutting texture and can also be mixed into chocolate to thicken it for piping work.

IN01A030-01100ml

SK Liquid GlucoseIf you are making your own sugarpaste and chocolate modelling pastes, or you are making royal icing for piping extension work, this is an essential ingredient to give stretch.

IN01A020-01 375g Pot

SK Piping Gel A clear gel for use in sugarcraft: add to royal icing for use in brush embroidery techniques; use in a piping bag to create dewdrops on sugar flowers and foliage; or add a little blue liquid colouring and use to create stunning water effects on sugar work.

IN01A040-01 375g Pot

SK Edible Glue Suitable for all sugarcraft purposes, this easy-to-use glue is particularly useful in sugar flower making and also works well with pastry pieces. It is strong enough to hold heavier items in place – simply support until the glue is dry.

IN02A001-01 25g Pot

IN02A001-02 500g Pot

SK CMC GumCarboxymethycellulose (CMC) is a modified plant cellulose. CMC is used as a gum in flower paste recipes and can be used as a gum in pastillage work, giving a whiter finish to paste than gum tragacanth.

IN02A010-04 13g Pot

IN02A010-02 100g Bag

IN02A010-03 250g Value Pack

SK Gum ArabicA fine, white powder with many culinary uses. To crystallise fresh flowers in sugar, mix with rosewater and brush onto the surface of the flower. Sprinkle with sugar and leave to dry, turn the flower and repeat.

IN02A020-03 11g Pot

IN02A020-02 250g Value Bag

SK Gum Tragacanth A high quality, natural gum from the Astragalus Gummifer tree that has been used in food production for hundreds of years. The gum adds strength and stretch to sugar products and is used in flower paste recipes where strength is essential.

IN02A030-03 14g Pot


SK Confectioners’ GlazeAn edible-when-dry varnish for use wherever a high gloss is required or as a protective coating for sugar, chocolate or marzipan pieces for exhibition work.

IN01A001-02 100ml IN01A001-03 200ml


How to use SK Piping Gel on sugar flowersSK Piping Gel is a clear, edible gel which can be used to create realistic dewdrops and water effects on sugar work. This water lily was made by Paddi Clark for Cakes & Sugarcraft, a quarterly magazine containing dozens of step-by-step cake decorating, cookie and cupcake projects for all skill levels by some of the leading names in cake decoration, plus the latest news and events, recipes, articles and special offers.

You will need SK Piping Gel

Piping bag or SK paintbrush

Piping bag methodFill a piping bag with SK Piping Gel, snip off the very end and use it to pipe a few water drops on the petals.

Paintbrush methodDip a paintbrush into SK Piping Gel and use it to place a few water drops on the petals.



SK Fortified Albumen Use this pasteurised, dried, fortified egg white to make meringues and in royal icing for cake covering and piping (use Pure Albumen for run-out work). Simply add water to use.

IN02A050-01 100g Bag


SK Pure Albumen Pure, pasteurised, dried egg white powder. Stronger than fortified albumen with more stretch, pure albumen is ideal for making a stronger royal icing for run-outs, collars and lacework.

IN02A060-01 100g Bag


SK Flavourings and Flower WaterUse these to flavour SK Fondant Icing for use in the centre of chocolates, cake coverings and cake mixes. These flavours can also be used to add flavour to custards, buttercreams and sauces.

SK Flower Water

IN03A001-01 Rose 100ml

IN03A001-02 Orange 100ml

SK Flavourings 15ml

IN03A010-01 Peppermint 15ml

IN03A011-01 Peppermint 100ml

IN03A010-02 Lemon 15ml

IN03A011-02 Lemon 100ml

IN03A010-03 Almond 15ml

IN03A011-03 Almond 100ml



IN03A010-05 Raspberry 15ml

IN03A011-05 Raspberry 100ml

IN03A010-06 Vanilla 15ml

IN03A011-06 Vanilla 100ml

IN03A020-01 Vanilla Bean Extract 15ml

Typical usage levels:Baking: 2ml/kgFondant Cream: 2ml/kgIce Cream: 1.5ml/1 litreBoiled Sweets: 2ml/kg

SK Leaf GelatineA useful ingredient for making sugarpaste and desserts such as Turkish delight.

IN02A070-01 25g Bag

IN02A070-02 1kg Value Bag

See page 25 for SK Real Fruit Powders, which can also be used to flavour your cakes and bakes.


How to make marshmallowsThese delicious marshmallows are made using SK Leaf Gelatine, Liquid Glucose and Natural Fruit Powder which gives a natural, tasty strawberry flavour.

Method

1. Grease and line a 30.5cm x 20.5cm (12” x 8”) shallow baking tin. Place the sugar, liquid glucose and water in a heavy-based saucepan. Gradually bring to the boil then rapidly bring the temperature up to 127°C (260°F) using a sugar thermometer to gauge the temperature. Take care as this liquid will be very hot.

2. Meanwhile, beat the egg whites until they reach stiff peak consistency. When the sugar has reached temperature, remove from the heat and very carefully add the gelatine and the water that it has been softening in so the syrup bubbles up.

3. Continue beating the egg whites whilst adding the syrup very slowly in a steady stream. The mixture will become shiny and start to thicken. Continue beating for several minutes until the mixture is stiff enough to hold its shape on the whisk.

4. Add the vanilla extract, strawberry fruit powder and food colouring until the desired colour is reached. Spoon the mixture into the prepared tin and level with a wet spatula. Leave to set in the refrigerator overnight.

5. Dust a sheet of parchment paper with a mixture of sieved cornflour and icing sugar. Turn the marshmallow out onto this then cut into pieces and dust all sides of the marshmallows. Place on a serving dish and finish with pink sparkles.

Top Tip

For an even more intense strawberry flavour, add strawberry fruit powder to the sugar and cornflour mix to give a fruity coating. See page 112.

You will need

500g (1lb 1¾oz) granulated sugar

1tbsp SK Liquid Glucose

200ml (7fl oz) water

2 large egg whites

SK Leaf Gelatine: 9 sheets soaked in 140ml (5fl oz) cold water

1tsp SK Vanilla Bean Extract

SK Natural Fruit Powder: 1tbsp Strawberry

SK Professional Liquid Food Colour: Rose

Icing sugar and cornflour for dusting

Pink Magic Sparkles



Artista Soft Modelling PasteThis non-edible, super-lightweight modelling clay is ideal for making flowers, moulds or veiners and a variety of other projects including jewellery, table and candle decorations, dolls and dolls’ house furniture, train or aircraft modelling, card embellishments, napkin rings or any kind of craft work. Once dry, it maintains a lightweight, virtually unbreakable flexible cloth-like finish and can be coloured before or after use.

Artista Soft is a non-food product, but contains no toxins or resins and is recommended for children over the age of six years.

White

FA05A010-01 150g pack

Yellow

FA05A010-02 50g pack

Blue


Black


Magenta


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Eliz

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SK Gildesol Gilding MediumUse SK Gildesol to add a deep colour and brilliant sheen to your sugarwork. See our Tips page (right) for step-by-step instructions on working with SK Gildesol.

CL04C001-01 20g Pot

By

Lind

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am


How to decorate a mini cake using SK GildesolThis pretty cake is given real sparkle with SK Moon Beam dust food colours and the decorations are made from Black SFP. Rub a little Gildesol on your hands before handling the SFP to emphasise the sheen from the dust colours.

Method

1. Stack the covered cakes and pipe a small snail trail around the base of each one with royal icing. Dust the cake with Sapphire Moon Beam dust colour to give it an iridescent effect.

2. Make the roses using the GI Rose Mould. The larger roses are made by filling the entire mould with Black SFP and the smaller roses by filling only the very centre of the mould.

3. Turn the roses out of the mould and dust with the Sapphire Moon Beam dust colour. When brushed onto a dark colour such as black, the Sapphire dust becomes a radiant blue colour.

4. Make the leaves using the rose leaf cutters then dust with Jade Moon Beam dust colour. Slightly twist the leaves to give them some movement.

You will need6.5cm and 10cm (2½” and 4”) round sponge cakes, covered in buttercream and ivory sugarpaste

Squires Kitchen Instant Mix Royal Icing

SK Sugar Florist Paste (SFP): Black

SK Gildesol Gilding Medium

SK Great Impressions Rose Mould

PME rose leaf plunger cutter

SK Moon Beam Dust Food Colours: Jade, Sapphire, Topaz

5. Form the flourishes by rolling thin pieces of Black SFP into Gildesol then taper each end and bend them into S shapes with curled ends. Create smaller ones for the top of the cake and larger ones for the base. Dust these with Topaz Moon Beam dust colour.

6. Allow the decorations to dry before securing to the cake with a little royal icing.

All Squires Kitchen colours are guaranteed edible and conform to EU directives for use in foodstuff so your customers can use any of our colour products with complete confidence.

The huge range of Squires Kitchen colours makes it easy to find the right product to meet your customers’ needs. Squires Kitchen colours are fully intermixable so they offer endless opportunities to create the exact shade you require.

Please note that due to print colour variations, we cannot guarantee the actual colour will match the printed colour.

Colours

Colours


SK High Strength Professional Paste Food Colours

Squires Kitchen’s range of 30 vibrant Paste Food Colours are highly concentrated, so you can easily achieve the depth of colour you require! These fabulous paste colours are suitable for sugarpaste, marzipan, flower paste, pastillage, buttercream, mashed potato, pastry – in fact, any food that you would like to brighten for a special occasion.

All Squires Kitchen Paste Colours are glycerine-free and therefore suitable for run-outs and sugar flower work where complete drying is essential. The paste colours will not alter the consistency of the paste/icing as liquid colour can. They are fully intermixable, so you can have fun experimenting to find the exact colour you require. 15 pots per box.

Rose

CL01A150-01 20g Pot

CL01A170-01 500g Pot

CL01A180-01 10kg Tub

Cyclamen (Ruby)

CL01A150-02 20g Pot

CL01A170-02 500g Pot


Thrift

CL01A150-03 20g Pot

CL01A170-03 500g Pot


Lilac

CL01A150-04 20g Pot

CL01A170-04 500g Pot


Violet (Purple)

CL01A150-05 20g Pot

CL01A170-05 500g Pot


Wisteria

CL01A150-06 20g Pot

CL01A170-06 500g Pot



CL01A150-07 20g Pot

CL01A170-07 500g Pot


Hyacinth

CL01A150-08 20g Pot

CL01A170-08 500g Pot


Gentian (Ice Blue)

CL01A150-09 20g Pot

CL01A170-09 500g Pot


Hydrangea

CL01A150-10 20g Pot

CL01A170-10 500g Pot


Bluegrass

CL01A150-11 20g Pot

CL01A170-11 500g Pot


Cactus

CL01A150-12 20g Pot

CL01A170-12 500g Pot


Mint (Xmas Green)

CL01A150-13 20g Pot

CL01A170-13 500g Pot


Fern

CL01A150-14 20g Pot

CL01A170-14 500g Pot


Vine

CL01A150-15 20g Pot

CL01A170-15 500g Pot


Daffodil Yellow

CL01A150-16 20g Pot

CL01A170-16 500g Pot


Sunflower

CL01A150-17 20g Pot

CL01A170-17 500g Pot



CL01A150-18 20g Pot

CL01A170-18 500g Pot


Berberis CL01A150-19 20g Pot

CL01A170-19 500g Pot


Nasturtium (Peach)

CL01A150-20 20g Pot

CL01A170-20 500g Pot


Poppy

CL01A150-21 20g Pot

CL01A170-21 500g Pot



CL01A150-22 20g Pot

CL01A170-22 500g Pot


Fuchsia

CL01A150-23 20g Pot

CL01A170-23 500g Pot


Chestnut (Soft Beige)

CL01A150-24 20g Pot

CL01A170-24 500g Pot



CL01A150-25 20g Pot

CL01A170-25 500g Pot


Leaf Green

CL01A150-26 20g Pot

CL01A170-26 500g Pot



CL01A150-27 20g Pot

CL01A170-27 500g Pot


Blackberry (Black)

CL01A150-28 20g Pot

CL01A170-28 500g Pot


Edelweiss (White)

CL01A150-29 20g Pot

CL01A170-29 500g Pot


Teddy Bear Brown

CL01A150-30 20g Pot

CL01A170-30 500g Pot


SK Professional Food Colour Range


Colours

SK Professional Designer Paste Food ColoursAlso available in 500g pots and 10kg tubs; please call 0845 61 71 814 for more information. 15 x 20g pots per box.

Dark Forest CL01A160-01 20g Pot

Terracotta

CL01A160-02 20g Pot

Bordeaux

CL01A160-03 20g Pot

Desert Storm CL01A160-04 20g Pot

Sunny Lime CL01A160-05 20g Pot

Plum

CL01A160-06 20g Pot

Yucca

CL01A160-07 20g Pot

Olive

CL01A160-08 20g Pot

Jet

CL01A160-09 20g Pot

Cream

CL01A160-10 20g Pot

SK Professional Paste Food Colour KitSquires Kitchen’s fabulous paste colours are glycerine-free and therefore suitable for royal icing run-outs and sugar flower work where complete drying is essential. The paste colours will not alter the consistency of the paste/icing as liquid colour can. They are fully intermixable, so you can have fun experimenting to find the exact colour you require. Also suitable for colouring sugarpaste, marzipan, pastillage, buttercream, mashed potato, pastry, or any food you would like to brighten for a special occasion.

KK01A020-01 24 Colour Kit

Kit contains:24 Professional Paste Coloursplus Mixing Tray

SK Professional Liquid Food Colour KitThis fantastic kit contains a rainbow range of colours for royal icing, fondant, pastillage, buttercream, glace icing, vegetables and fruit, pastry and jellies. Also ideal for painting fine details such as eyes and noses.


Kit contains:24 Professional Liquid Coloursplus Mixing Tray

Colours


Liquid Food ColoursSuitable for use in royal icing, fondant, pastillage, buttercream, glacé icing and jellies. Liquid food colours can be used to paint directly onto sugar plaques for a clean, ‘watercolour’ effect (for more of a ‘poster paint’ colour finish use edible paints). They can also be used in an airbrush. If you’re using colours for royal icing work, make sure they don’t contain glucose or glycerides.

How to use

Mix in the colour a couple of drops at a time to make sure you don’t add too much.

Paste Food ColoursUse paste food colours to colour white paste or to change the shade of ready-coloured pastes including sugarpaste, marzipan, flower paste, pastillage and pastry. A paintbrush can be dipped into the neat colour and used to surface paint sugar pieces to add strong definition to your work – this is particularly useful for adding markings to sugar petals and leaves.

How to use

Start by adding a tiny amount of your chosen paste food colour to the paste using a cocktail stick. Knead the colour into the paste until it is evenly blended. Repeat this process until you achieve the desired shade then leave the paste for at least half an hour sealed in a food-grade plastic bag so that the colour can mature.

Dust Food ColoursSuitable for dusting dry sugar work such as marzipan, royal icing, pastillage and sugarpaste and brilliant for enhancing the colour of realistic sugar flowers or leaves. Dust food colours can be used with or without stencils to create soft backgrounds. There are many varieties of dust food colours, for example Squires Kitchen Pollen Style Edible Dusts have been created with texture and colour in mind to give a realistic finish to your work.

How to use

Use dust food colours sparingly. After dipping a dry, flat paintbrush into the dust, rub the bristles on a piece of kitchen towel to remove excess colour – this will give you more control when you apply the dust to the sugar surface. If you’re colouring a sugar flower or leaf, pass it through the steam from a boiling kettle to set the colour and give a slightly shiny appearance.

A look at some of the different food colours available, their properties and uses.

A Guide to Food Colours

Squires Kitchen’s colours are guaranteed edible and conform to EU directives for use in foodstuff.


The Illusionist’s RabbitWhen painting facial detail on sugar models, different sized paintbrushes can be used to create a variety of effects: use a very fine paintbrush to add small details such as eyes and delicate eyebrows and use a wide dusting brush with SK Dust Food Colours to make cheeks rosy.

Body

1. Roll a piece of White MMP into a pear shape and insert a piece of dried spaghetti into the neck, leaving a little piece protruding to support the head. Glue a tiny ball of White MMP onto the back of the body for the tail.

2. For the arms and legs, roll two small pieces of White MMP into sausages and divide them in half. Roll each piece into a teardrop and make two marks on the rounded ends to create the paws. Glue to the body with edible glue.

Head

1. Roll a piece of White MMP into a rounded teardrop. Roll a smaller piece of paste into an oval shape for the snout and glue it onto the lower half of the head. Press the back of the knife down the middle to divide it in two.

2. Press a small, round cutter just below the snout for the smile and open it up by pressing a small ball tool into the smile. Push a tiny ball of Cyclamen-coloured MMP into the mouth. For the teeth, roll a tiny piece of White MMP into a thin sausage and fold it in half. Trim the ends to the required length and glue the teeth just below the snout.

3. Draw two tiny ovals just above the snout for the eyes using a black food colour pen. Paint a curved line above each eye for the eyebrows using some Blackberry liquid food colour and an SK no. 1 paintbrush. Paint two tiny dots of Edelweiss paste food colour on the eyes to highlight them.

4. For the ears, roll some White MMP into a sausage and cut it in half. Roll each piece into a sausage with pointed ends and push a piece of white wire into the bottom end. Shape them with a medium ball tool and, once dry, stick the wires into the head and secure with edible glue (make sure to inform the recipient that the model contains non-edible items). Use the SK dusting brush (no. 10) to dust the cheeks and inner ears with some Pastel Pink dust food colour.

By Carlos Lischetti for Cakes & Sugarcraft

magazine

Colours


SK Professional Liquid Food Colours Squires Kitchen’s professional quality liquid colours are available in a range of 29 high-strength colours. They are suitable for use in royal icing, fondant, pastillage, buttercream, glacé icing, vegetables and fruit, pastry and jellies – in fact any food to which you wish to add colour. These are perfect to use when painting directly onto sugar plaques, giving you a clean, ‘watercolour’ effect. 15 pots per box.

Rose

CL01A200-01 20ml

CL01A210-01 200ml

CL01A220-01 5l

Cyclamen (Ruby)

CL01A200-02 20ml

CL01A210-02 200ml

CL01A220-02 5l

Thrift

CL01A200-03 20ml

CL01A210-03 200ml

CL01A220-03 5l

Lilac

CL01A200-04 20ml

CL01A210-04 200ml

CL01A220-04 5l

Violet (Purple)

CL01A200-05 20ml

CL01A210-05 200ml

CL01A220-05 5l

Wisteria

CL01A200-06 20ml

CL01A210-06 200ml

CL01A220-06 5l


CL01A200-07 20ml

CL01A210-07 200ml

CL01A220-07 5l

Hyacinth

CL01A200-08 20ml

CL01A210-08 200ml

CL01A220-08 5l

Gentian (Ice Blue)

CL01A200-09 20ml

CL01A210-09 200ml

CL01A220-09 5l

Hydrangea

CL01A200-10 20ml

CL01A210-10 200ml

CL01A220-10 5l

Bluegrass

CL01A200-11 20ml

CL01A210-11 200ml

CL01A220-11 5l

Cactus

CL01A200-12 20ml

CL01A210-12 200ml

CL01A220-12 5l

Mint (Xmas Green)

CL01A200-13 20ml

CL01A210-13 200ml

CL01A220-13 5l

Fern

CL01A200-14 20ml

CL01A210-14 200ml

CL01A220-14 5l

Vine

CL01A200-15 20ml

CL01A210-15 200ml

CL01A220-15 5l

Daffodil Yellow

CL01A200-16 20ml

CL01A210-16 200ml

CL01A220-16 5l

Sunflower

CL01A200-17 20ml

CL01A210-17 200ml

CL01A220-17 5l


CL01A200-18 20ml

CL01A210-18 200ml

CL01A220-18 5l

Berberis

CL01A200-19 20ml

CL01A210-19 200ml

CL01A220-19 5l

Nasturtium (Peach)

CL01A200-20 20ml

CL01A210-20 200ml

CL01A220-20 5l

Poppy

CL01A200-21 20ml

CL01A210-21 200ml

CL01A220-21 5l


CL01A200-22 20ml

CL01A210-22 200ml

CL01A220-22 5l

Fuchsia

CL01A200-23 20ml

CL01A210-23 200ml

CL01A220-23 5l


CL01A200-24 20ml

CL01A210-24 200ml

CL01A220-24 5l


CL01A200-25 20ml

CL01A210-25 200ml

CL01A220-25 5l

Leaf Green

CL01A200-26 20ml

CL01A210-26 200ml

CL01A220-26 5l


CL01A200-27 20ml

CL01A210-27 200ml

CL01A220-27 5l

Blackberry (Black)

CL01A200-28 20ml

CL01A210-28 200ml

CL01A220-28 5l

Teddy Bear Brown

CL01A200-30 20ml

CL01A210-30 200ml

CL01A220-30 5l


Colours

Mint (Xmas Green)

CL01A230-13 20ml Pot

CL01A260-13 35g Pot

Fern


CL01A260-14 35g Pot

Vine


CL01A260-15 35g Pot

Daffodil Yellow


CL01A260-16 35g Pot

Sunflower


CL01A260-17 35g Pot



CL01A260-18 35g Pot

Berberis CL01A230-19 20ml Pot

CL01A260-19 35g Pot

Nasturtium (Peach)


CL01A260-20 35g Pot

Poppy


CL01A260-21 35g Pot



CL01A260-22 35g Pot

Fuchsia


CL01A260-23 35g Pot



CL01A260-24 35g Pot



CL01A260-25 35g Pot



CL01A260-27 35g Pot

Blackberry (Black)


CL01A260-28 35g Pot

Edelweiss White


CL01A260-29 35g Pot

SK Professional Dust Food Colour KitThis great range of dust colours is perfect for enhancing dry work such as marzipan and sugarpaste. They are essential for creating realistic sugar flowers and can also be used to decorate the top of cookies and cakes.


Kit contains:24 Professional Dust Coloursplus Mixing Tray



CL01A260-07 35g Pot

Hyacinth


CL01A260-08 35g Pot

Gentian (Ice Blue)


CL01A260-09 35g Pot

Hydrangea


CL01A260-10 35g Pot

Bluegrass


CL01A260-11 35g Pot

Cactus


CL01A260-12 35g Pot

Rose


CL01A260-01 35g Pot

Cyclamen (Ruby)


CL01A260-02 35g Pot

Thrift


CL01A260-03 35g Pot

Lilac


CL01A260-04 35g Pot

Violet (Purple)


CL01A260-05 35g Pot

Wisteria


CL01A260-06 35g Pot

Leaf Green

CL010230-26 20ml Pot

CL01A260-26 35g Pot

SK Professional Dust Food ColoursThis fabulous range of 29 edible dust colours now comes in double quantity size pots. The dusts can be used on dry sugar work such as marzipan, royal icing, pastillage and sugarpaste and are brilliant for final dusting of realistic sugar flowers. These colours are also suitable for colouring white chocolate. Please note that the dusts in 20ml pots are packed by volume so weights may vary. 15 pots per box.

Colours


SK Professional Pastel Dust Food Colours

SK Professional Metallic Lustre Dust Food Colours All of these are available in bulk size, please call 0845 61 71 814 for more information. 15 pots per box.

Antique White

CL01A240-01 8g Pot

Pale Peach

CL01A240-02 8g Pot

Soft Beige

CL01A240-03 8g Pot

Pastel Pink

CL01A240-04 8g Pot

Pale Lilac

CL01A240-05 8g Pot

Wedgwood Blue

CL01A240-06 8g Pot

Baby Blue

CL01A240-07 8g Pot

Soft Green

CL01A240-08 8g Pot

Soft Yellow

CL01A240-09 8g Pot

SK Professional Designer Dust Food Colours

Emerald Isle

CL01A250-01 4g Pot

Forest Green

CL01A250-02 4g Pot

Green Envy

CL01A250-03 4g Pot

Shady Moss

CL01A250-04 4g Pot

Lichen Glow

CL01A250-05 4g Pot

Desert Storm

CL01A250-06 4g Pot

Etruscan Brick

CL01A250-07 4g Pot

Smokey Haze

CL01A250-08 4g Pot

Jet Black

CL01A250-11 4g Pot

Light Silver

CL04A020-01 4g Pot

CL04A030-01 50g Pot

Silver

CL04A020-02 4g Pot

CL04A030-02 50g Pot

Light Gold

CL04A020-03 7g Pot

CL04A030-03 60g Pot

Classic Gold

CL04A020-04 7g Pot

CL04A030-04 60g Pot

Antique Gold

CL04A020-05 7g Pot

CL04A030-05 50g Pot

Snowflake

CL04A020-06 5g Pot

CL01A260-06 60g Pot

Bronze

CL04A020-07 5g Pot

CL04A030-07 50g Pot

Dark Bronze

CL04A020-08 4g Pot

CL04A030-08 40g Pot

Copper

CL04A020-09 4g Pot

CL04A030-09 60g Pot

Burnt Copper

CL04A020-10 5g Pot

CL04A030-10 60g Pot

Magic Sparkles (Silver)

CL04A020-11 5g Pot

CL04A030-11 50g Pot

NEW Gold Sparkles

CL04A020-12 7g Pot

CL04A030-12 50g Pot

15 pots per box.

15 pots per box.


Colours

NEW SK Gold Sparkles Metallic Lustre Dust Food ColourSK’s Magic Sparkles are one of our most popular lustre dusts, and now they’re available in gold!

SK Gold Sparkles are perfect for adding a touch of glamour and sparkle to your finest cakes and bakes. Available in a 7g pot, it’s made from a mineral colour with a slightly larger particle size for a brilliant glitter effect – dust onto chocolates, cakes, pastries and more for truly dazzling results.

NEW Gold Sparkles

CL04A020-12 7g Pot

CL04A030-12 50g Pot

If your customers have a special gold-themed project coming up, they may also like SK Gold Leaf Flake, SK Classic Gold Metallic Lustre Dust Food Colour and SK Edible Gold Paint.

When working with dust colours use a little white vegetable fat to remove unwanted dust colours from the work board. White vegetable fat can be used to clean the tops of colour pots, too.

INTRODUCING

INTRODUCING

NEW SK Mini Paste SpatulasThese mini spatulas are just the right size for getting paste colours from the pot with one end slightly wider than the other. They’re also really handy for using with Gildesol, dust colours and more. There are 20 spatulas in the clear plastic box – perfect for your customers to pop in their sugarcraft kits. The spatulas measure 5cm and are approved for food contact, washable and reusable. Encourage additional sales by displaying boxes of SK Mini Paste Spatulas alongside SK Paste Food Colours. 20 per pack.

NEW TL01B001-01

TOP TIP

Colours


SK Professional Moon Beam Dust Food ColoursSK Moon Beam dusts create the perfect effect for butterflies, fairy wings, bird feathers, fish scales, cars, crowns, jewels and more. Watch the dust change colour as you brush it onto a dark colour sugar surface, dark chocolate or Cocoform. These dusts can also be brushed directly onto dry sugar work for a light effect. For best results use SK Gildesol on the sugar surface first to greatly enhance the colour and sheen. 15 pots per box.

SK Bridal Satin Lustre Dust Food ColoursA range of lustre dusts for wedding and other special occasion cakes. Brush directly onto sugar work or apply over a thin coat of SK Gildesol for a richer colour. Instant colour effects can be achieved by brushing onto white chocolate or SK White Modelling Cocoform. 15 pots per box.

SK Bridal Satin Shimmer Dust Food ColoursBased on the beautiful colours of contemporary wedding gowns and named after Italy’s most romantic cities, these sumptuous colours can be used to add a sophisticated shimmer to sugar work. 15 pots per box.

Verona (Green)

CL04B001-01 4g Pot

Florence (Purple)

CL04B001-02 4g Pot

Roma (Peach)

CL04B001-03 4g Pot

Rimini (Blue)

CL04B001-04 4g Pot

Siena (Brown)

CL04B001-05 4g Pot

Damask Rose

CL04A010-09 4g Pot

Myrtle

CL04A010-10 4g Pot

Forget-me-not

CL04A010-05 4g Pot

Lavender

CL04A010-06 4g Pot

Soft Peach

CL04A010-07 4g Pot

Chiffon Pink

CL04A010-08 4g Pot

White Satin

CL04A010-01 4g Pot

Alabaster

CL04A010-02 4g Pot

Double Cream

CL04A010-03 4g Pot

Delphinium

CL04A010-04 4g Pot

Sapphire

CL04A040-01 6g Pot

Jade

CL04A040-02 6g Pot

Topaz

CL04A040-03 6g Pot

Ruby

CL04A040-04 6g Pot


Colours

SK Pollen Style Edible Dust Food ColoursSquires Kitchen Pollen Dusts have been created with texture and colour in mind, so whether you are creating a daisy, a poppy or a lily, you will find a pollen to match your flower, giving a realistic finish to sugar work. This product is also ideal for moss and soil effects. 15 pots per box.

Poinsettia

CL04A001-07 14g Pot

Russet

CL04A001-08 14g Pot

Speckled

CL04A001-09 14g Pot

Catkin

CL04A001-10 14g Pot

Pale Yellow

CL04A001-01 14g Pot

Apple Green

CL04A001-02 14g Pot

Pale Golden

CL04A001-03 14g Pot

Dark Golden

CL04A001-04 14g Pot

Pale Green

CL04A001-05 14g Pot

Poppy Black

CL04A001-06 14g Pot

SK Fairy Magic Sparkles Dust Food ColoursSensational range of super sparkly dusts to give a touch of glitter to your creations. 15 pots per box.

Ice White

CL04A050-01 5g Pot

Primrose

CL04A050-02 5g Pot

Rosa

CL04A050-03 5g Pot

Lavender

CL04A050-04 5g Pot

Iris

CL04A050-05 5g Pot

Absinthe

CL04A050-06 5g Pot

Exclusively available to SK Trade Account holders

Get a Quality Food Colours stand or a Professional Food Colours stand free of charge when you order a specific number of each colour in the range. For more information on how to order a display stand, please contact Matt Robinson on 0845 61 71 814 or by email at [email protected].

SPECIAL OFFER

SK QFC and Professional Food Colour Stands

Colours


Professional, QFC, Pastel and Designer Dust Food ColoursThese ranges have many different uses including dusting dry sugar work and adding a final dusting of colour to sugar flowers, leaves and all sugar modelling. They can also be used to colour white chocolate and for painting; simply add a few drops of clear alcohol such as gin or vodka. You can easily enhance dust colours by applying a thin layer of SK Gildesol Gilding Medium (page 82) to the surface that is to be dusted.

A wide selection of colours with many different decorative uses.

A Guide to SK Dust Food Colours

Squires Kitchen’s colours are guaranteed edible and conform to EU directives for use in foodstuff.

Moon Beam Dust Food ColoursThese four iridescent colours look quite similar in their packaging, yet when applied to a dark background they all develop strong, shimmering colours. If you apply a little white vegetable fat or even better, some Gildesol, to sugar work before dusting, you will help strengthen the colours. For a subtle colour with a pearlescent effect, use these dusts on a white or cream surface. Brush on a dark surface or dark chocolate and see Sapphire produce a spectacular blue, Topaz a fantastic gold, Jade an oriental green and Ruby a shimmering pink which you cannot obtain with any other dust.

Bridal Satin Lustre and Bridal Satin Shimmer Dust Food ColoursThis range of lustre dusts will enhance any piece of sugar or chocolate work. They are fantastic for adding a sheen to a surface that is intended to look like material or creating a soft look for fairy wings. Grease your hands with Gildesol and rub the dust lightly over a cake to add some shimmer. Bridal lustre dust food colours are perfect for Christmas and wedding cakes and will add that extra bit of sparkle or create a frosted effect.

Metallic Lustre Dust Food Colours These lustre dusts can make a piece of sugar or chocolate work look just like metal. These dusts can also be made into a paint medium by adding a few drops of neat, clear alcohol, making them perfect for adding metallic highlights to decorations such as piped royal icing.


Colours

Gildesol is one of Squires Kitchen’s most popular products and it’s easy to see why. This patented gilding medium can be used with dust food colours to great effect, as we have demonstrated on the left wings of the butterflies below. SK Gildesol primes the surface of sugar work to create perfect sheen and brilliance in lustre dusts and enhance the colour of any dust food colour.

How to use SK Gildesol1. Brush the surface of your work with a very thin layer of SK Gildesol. Alternatively, brush or smear a little SK Gildesol onto your work surface, roll out the medium of your choice over the SK Gildesol then turn over the paste so the sheen is on the top surface.

2. Working quickly so the Gildesol doesn’t dry into the paste, brush the dust onto the surface with a clean, dry paintbrush.

3. Lightly buff the surface with a clean, dry paintbrush to remove any excess dust and create a deep colour and brilliant sheen.

Bridal Satin Lustre Dust

Delphinium

CL04A010-04 4g Pot

Bridal Satin Lustre Dust Forget-me-not

CL04A010-05 4g Pot

Professional Pastel Dust

Baby Blue

CL01A240-07 8g Pot

Professional Pastel Dust Wedgwood Blue

CL01A240-06 8g Pot

Professional Moon Beam Dust

Sapphire

CL04A040-01 6g Pot

Bridal Satin Shimmer

Rimini (Blue)

CL04B001-04 4g Pot

Professional Dust


CL01A230-07 4g Pot

CL01A260-07 35g Pot

QFC Dust

Blue

CL02A020-06 4g Pot

Professional Dust

Gentian (Ice Blue)

CL01A230-09 4g Pot

CL01A260-09 35g Pot

SK Gildesol has been used on the left wing of each butterfly to enhance the effect of a range of SK blue dust colours.

SK Gildesol Gilding Medium

CL04C001-01 20g Pot

Using SK Gildesol with SK dust coloursHow to get the most out of dust colours.

Colours


SK Quality Food Colour (QFC) RangeA brilliant range of high quality food colours suitable for use as an everyday food colouring. Presented in colour coordinated pots, the dust, paste and liquid colours can be used to colour marzipan, sugarpaste, modelling pastes (including modelling chocolate), royal icing, flower paste and melted chocolate.

SK QFC PastesAll Squires Kitchen paste colours are glycerine-free and therefore suitable for run-outs and sugar flower work where complete drying is essential. The paste colours will not alter the consistency of the paste/icing as liquid colour can. 15 pots per box.

SK QFC LiquidsSuitable for use in royal icing, fondant, pastillage, buttercream, glacé icing and for painting directly onto sugar plaques. 15 pots per box.

Extra White

CL02A030-01 20g Pot

Yellow

CL02A001-01 20g Pot

Orange

CL02A001-02 20g Pot

Red

CL02A001-03 20g Pot

Pink

CL02A001-04 20g Pot

Purple

CL02A001-05 20g Pot

Blue

CL02A001-06 20g Pot

Green

CL02A001-07 20g Pot

Dark Green

CL02A001-08 20g Pot

Brown

CL02A001-09 20g Pot

Black

CL02A001-10 20g Pot

Warm Brown

CL02A001-11 20g Pot

Soft Beige

CL02A001-12 20g Pot

Warm Brown

CL02A010-11 20g Pot

Soft Beige

CL02A010-12 20g PotBrown

CL02A010-09 20g Pot

Black

CL02A010-10 20g Pot

Green

CL02A010-07 20g Pot

Dark Green

CL02A010-08 20g Pot

Purple

CL02A010-05 20g Pot

Blue

CL02A010-06 20g Pot

Yellow

CL02A010-01 20g Pot

Orange

CL02A010-02 20g Pot

Red

CL02A010-03 20g Pot

Pink

CL02A010-04 20g Pot


Colours

SK QFC DustsUse for dusting dry sugar work such as marzipan, royal icing, pastillage, sugarpaste and sugar flowers. Can be mixed with clear alcohol to make a paint. Also suitable for colouring white chocolate. 15 pots per box.

Yellow

CL02A020-01 4g Pot

Orange

CL02A020-02 4g Pot

Red

CL02A020-03 4g Pot

Blue

CL02A020-06 4g Pot

Green

CL02A020-07 4g Pot

Pink

CL02A020-04 4g Pot

Purple

CL02A020-05 4g Pot

Black

CL02A020-10 4g Pot

Extra White

CL02A030-02 20g PotDark Green

CL02A020-08 4g Pot

Brown

CL02A020-09 4g Pot

Gold

CL02A040-01 7.5g Pot

Silver

CL02A040-02 6g Pot

Pearl

CL02A040-03 5.6g Pot

Cream

CL02A040-04 6g Pot

SK Quality Food Colour (QFC) Beginners’ KitPerfect for beginners or anyone wanting a complete collection, this comprehensive kit contains a range of paste, liquid and dust colours essential for cake decoration, sugarcraft work and much more.

Kit contains:10 QFC Paste Colours5 QFC Liquid Colours 6 QFC Dust Colours 2 Metallic Colours 1 White QFC Dust

KK01A010-01 24 Colour KitBy Karen Taylor for Cakes & Sugarcraft magazine

Colours


SK QFC Complementary ProductsA range of essential sugarcraft products.

SK QFC Confectioners’ GlazeCL02B001-01 20ml Pot

15 pots per box.

SK QFC Confectioners’ Glaze CleanerCL02B010-01 20ml Pot

15 pots per box.

SK QFC Edible GlueCL02B020-01 20g Pot

15 pots per box.

SPECIAL OFFERBuy five of each product in the SK QFC range and get a rotating counter-top display stand free of charge. Please quote the following when you order:

CL02C001-01 SK QFC Display Stand

SK Gildesol Gilding MediumGildesol is one of Squires Kitchen’s most popular products and it’s easy to see why.

This patented gilding medium can be used with the SK Lustre Dust range to great effect and is designed to create perfect sheen and add brilliance. Simply brush or smear a little SK Gildesol onto the work surface. Take some SK Sugar Florist Paste (or the modelling medium of your choice) and roll out over the SK Gildesol. Use the leaf cutter of your choice, cut out then turn the leaf over so the sheen of the SK Gildesol can be seen on the paste. Clean the work surface then wire and vein the leaf as usual, working quickly so that the SK Gildesol doesn’t dry into the paste. Take a dry paintbrush and brush the SK Lustre Dust Food Colour of your choice onto the leaf. Buff the work with a clean, dry paintbrush to remove any excess dust and to create a deep colour and brilliant sheen. See the results for yourself!

CL04C001-01 20g Pot

Helen Penman used SK Gildesol and SK Metallic Lustre Dust Food Colour to achieve the stunning iridescent shine and colour on this wedding cake for Cakes & Sugarcraft magazine. For full instructions on using SK Gildesol turn to page 83.

TOP TIP


Colours

SK Gilding KitAdd some shine to your sugarcraft. This kit contains everything you need to get your work glimmering.

Kit contains:5 Sheets Gold Leaf5 Sheets Silver Leaf1 Pot QFC Edible Glue10 Metallic Edible Dusts 1 Pot Gildesol 1 Dusting Brush No.10 1 Paintbrush No. 4

KK01A001-01

SK Edible Gold and Silver PaintThe perfect medium for surface painting all sugar and chocolate work. 10 bottles per box.

Gold

CL05A010-01 15ml Bottle



Silver




SK Gold and Silver LeafEdible pure gold leaf (24ct) and pure silver leaf can be used as a surface decoration to add a touch of luxury to chocolate and sugar pieces. Each leaf comes in a flat sheet and measures approx. 75mm x 75mm (3” x 3”). Flake is the equivalent to one leaf. See pages 97 and 98 for decoration ideas.

Pure Gold Leaf

CL06A001-01 Leaf Flake

CL06A001-05 Book of 5 Sheets



Pure Silver Leaf





SK Scintillo Piping SparklesThis exciting product gives the cake decorator or sugar artist yet another opportunity for creativity. The Scintillo range is ideal for piping jewels and pearly beads on celebration and novelty cakes as well as adding a touch of magic to cookies and children’s cakes. 25g pots. 15 pots per box.

Gold

CL05A001-01 25g Pot

Silver

CL05A001-02 25g Pot

Red

CL05A001-03 25g Pot

Yellow

CL05A001-04 25g Pot

Green

CL05A001-05 25g Pot

Blue

CL05A001-06 25g Pot

To create a jewel or pearl effect, make a small recess or indentation in the surface first. Spoon the Scintillo colour into a piping bag fitted with a small nozzle and pipe as required.

Colours


SK Professional Edible Food PaintsThe ideal edible paint for all sugar artists, you can simply use these colours in the same way as poster paints, acrylic paints or gouache. Perfect for use on many foods including chocolate, marzipan, pastries and sugars, this range is ideal for painting features on faces and sugar models – in fact, anywhere where a traditional painting technique is required. SK Edible Paint can be used for decorating eggs, a great way to brighten up a boiled egg at any time of year! 15 pots per box.

SK Professional Edible Food Paint KitEdible paint can be used to add detail or colour to chocolate, marzipan, pastries and sugars, such as facial features. This handy kit would be perfect for beginners or anyone wanting a complete collection.

Kit contains:The full range of Edible Paints and a selection of brushes.

KK01A030-01

SK Professional Food Colour PensIdea for writing and drawing on icing.

Saffron

CL01A290-07 20g Pot

Rose

CL01A290-08 20g Pot

Olive

CL01A290-09 20g Pot

Cornflower

CL01A290-10 20g Pot

Red

CL01A290-01 20g Pot

Black

CL01A290-02 20g Pot

Brown

CL01A290-03 20g Pot

Yellow

CL01A290-04 20g Pot

White

CL01A290-05 20g Pot

Heather

CL01A290-06 20g Pot

Green

CL03A001-07 20g Pot

Dark Green

CL03A001-08 20g Pot

Brown

CL03A001-09 20g Pot

Black

CL03A001-10 20g Pot

Yellow

CL03A001-01 20g Pot

Orange

CL03A001-02 20g Pot

Red

CL03A001-03 20g Pot

Pink

CL03A001-04 20g Pot

Purple

CL03A001-05 20g Pot

Blue

CL03A001-06 20g Pot


How to decorate a cake with buntingCakes decorated with pretty bunting are proving to be very popular. The bunting on this cake is painted with traditional roses and cute polka dots in quintessential English tea party style.

Method

1. Thinly roll out some White SFP and cut out several small, elongated triangles of even sizes. Once they have dried, use a very fine paintbrush to paint designs with the edible paints, such as the polka dots and small flowers shown in the picture.

2. Scribe a line around the side of the cake that you wish the bunting to follow. Attach the bunting to the cake with edible glue or royal icing.

You will need

Squires Kitchen Sugar Florist Paste (SFP): White

Squires Kitchen Professional Edible Food Paints: Olive, Red, Rose, White

Squires Kitchen Sugar Dough: White

Squires Kitchen Edible Glue

Squires Kitchen Sugar Shaper

Stitching tool

3. Extrude a long piece of White Sugar Dough from the sugar shaper fitted with the widest ‘slot’ die. Run the stitching tool along the top of this strip and secure to the cake at the top of the bunting with edible glue, following the scribed line.

4. Make the flags in the same way as the bunting. Paint a strip of edible glue along the shortest edge of the flag then wrap it around the top of a cocktail stick. Stick these into the cupcakes that sit on top of the cutting cake.

5. To decorate the iced board, put ½tsp of each of the edible paints on a paint palette. With a flat dusting brush, paint a circular swirl inside the edge of the board with the Rose paint. Mix a little Rose and White paint together and paint another swirl on top of the first one.

6. Paint some fine circular lines inside the swirl using the Red paint and, when dry, highlight with White paint. Use the fine brush to paint a stem and some leaves around the rose with the Olive paint. Repeat this design around the edge of the board to create the rose garland.

Tiered cakes can be transformed with Squires Kitchen’s elegant,hand-finished plaster pillars and the range of high-quality tools makes it easy to be creative in sugar.

Pillars & Tools

Pillars & Tools


Barley Twist

PS02A001-01 4”

PS02A001-02 4¾”

PS02A001-03 5½”

Ivy

PS02A010-01 4”

PS02A010-02 4¾”

PS02A010-03 5½”

Samantha

PS02A020-01 4”

Sukhi

PS02A030-01 5”

Florence

PS02A110-06 6”

PS02A110-08 8”

PS02A110-10 10”

SK Plaster PillarsSquires Kitchen’s elegant plaster pillars are designed for use with a tiered cake design. The pillars have a ¼” diameter hole in the base in which to insert a dowel, thus holding multi-tiered cakes firmly in position and preventing the pillars from sinking into the cake. These unique, hand-finished pillars come in pristine white plaster, offering a perfect surface for further decoration or colouring to complement your own cake designs.

Cherub

PS02A040-01 5”

Swan

PS02A050-01 5½”

Corinthian

PS02A060-01 5½”

PS02A060-02 Large 11½”

Cherub

PS02A080-01 12”

Crinoline Lady Bust

PS02A090-01


How to dowel a cakePillars and extra tiers can make a cake look stunning, but it’s no good if they sink into the cake below! Dowels give cakes extra stability. Don’t forget to inform the recipient that the dowels should be removed before cutting and serving the cake. Extract taken from Cakes from Concept to Creation by Kathy Moore (B. Dutton Publishing Ltd.). See page 176 for more information.

Solid Plaster Pillars

After dowelling, solid plaster pillars should only just sit on the surface of the cake. This ensures that when weight is applied from upper tiers, the pillars are not forced deeper into the surface of the cake, which may then mark or crack the icing. Cutting the dowels 1mm or 2mm longer than actually required allows for compression.

1. Mark the pillar/dowel positions on your cake carefully.

2. Insert the dowel vertically (as for hollow pillars).

3. Mark the dowel 1mm or 2mm above the cake.

4. Remove the dowels, cut to length and re-insert. Place the solid pillars on top and, if necessary, adjust the length of the dowels so that the pillars only just touch the surface of the cake.

Solid Plaster Pillars with Dowel Holes

Some plaster pillars have a pre-drilled dowel hole in the base, making them easy to use. The dowel fits neatly in the pre-drilled hole and provides extra stability as the pillar is also anchored to the dowel. (If you are using solid plaster pillars, you can make a small hole in the base using a scalpel or sharp craft knife if you prefer to work this way.)

1. Insert the dowel into the pre-drilled hole and measure the depth of the hole (e.g. 10mm).

2. Remove the dowel and insert it into the cake as before. Mark the dowel 11mm or 12mm (i.e. the depth of the hole plus 1mm or 2mm extra) above the level of the

cake and cut to the required length.

3. Re-insert the dowel and place the pillar onto the dowel. Adjust the length of the dowel if necessary so that the pillar only just touches the surface of the cake.

Stacked Cakes

A stacked cake is normally dowelled to avoid the possibility of the upper tiers sinking into the icing of the lower tiers. In this case, the dowels are usually inserted into the cake in exactly the same place as where pillars would be positioned. Think about the overall weight on the lower tiers: a small-sized, two-tier stacked cake may not require dowelling, providing the lower tier is made of a firm cake base. When the lower tiers are made of a chocolate or sponge type cake base, they may compress with the weight of the upper tier, so are best dowelled to avoid any problems.

1. Mark the dowel positions carefully on the cake (ensuring they are within the size of the next tier).

2. Insert the dowels into the cake vertically and mark them 1mm or 2mm above the level of the cake.

3. Remove the dowels, cut to the required length and re-insert into the cake.

4. Place the upper tier onto the lower tier. The cake board of the upper tier should rest on the dowels and not on the cake. The 1mm gap between the cake and the cake board of the upper tier is virtually unnoticeable and is normally covered by decoration.

PS02A200-03 150mm (1.4kg)

PS02A200-04 190mm (1.6kg)

Pillars & Tools


SK Jennifer Rose PillarsRose are an extremely versatile decorative feature. A timeless classic, the rose ischosen as a theme for weddings over and over again.

Because of this Squires Kitchen has created Jennifer Rose, a beautiful whitecake pillar in a classic rose design. This unique, hand-finished pillar is made from pristine white plaster, offering a perfect surface for further decoration or colouring to complement your own cake designs. Each pillar has a diameter of 85mm and three dowel holes in each pillar measuring 10mm in diameter.

SK Jennifer Rose Plaster Pillar

PS02A200-01 65mm (650g)

PS02A200-02 110mm (1kg)

SK Sugar Dough ToolsSquires Kitchen has created a range of tools for use with the fabulous modelling material, SK Sugar Dough.

The Sugar Dough Press is used to extrude ‘hair’ and ‘fur’. There is a set of Texture Boards, a Marzipan Knife, and a brilliant set of Spacers & Cutters which you can use to cut out Sugar Dough to give you the right proportions for all your characters. These great tools are perfect for adults and children and allow you to be really creative in sugar!

TL04A001-01 SK Sugar Dough Hair Press

TL04A010-01 SK Spacers & Cutters Set

TL04A020-01 SK Set of 12 Modelling Tools

TL04A030-01 SK Set of Texture Boards

TL04A040-01 SK Marzipan Knife

TL10A005-01 Smoother Flat Edge 1 Side

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Pillars & Tools

Email your order to: [email protected]

SK PaintbrushesA range of high quality brushes in different sizes for painting and dusting. We are confident in the long lasting quality of these brushes; made from durable polyester fibre, they can be used with SK colourings and dusts.

TL01A001-01 SK High Quality Paintbrush No. 00 (Very Small)

TL01A001-02 SK High Quality Paintbrush No. 1




TL01A010-01 SK High Quality Paintbrush No. 10 (Dusting Brush)

Non-stick Smart MatsThe Smart Mat is the perfect non-stick mat for rolling out sugarpaste and other ready-to-roll icings, pastry, doughs and pasta, flowerpaste, pastillage and gum paste, modelling dough and cold porcelain – no dusting powder is required!

TL02A020-30 Non-stick Smart Mat (300mm²)

TL02A020-60 Non-stick Smart Mat (600mm²)

Sugarcraft WalletIdeal for storing all your sugarcrafting tools. Made from a canvas material with six pockets that can be used to store small tools, brushes and knives, etc.

TL10A040-01 Sugarcraft Wallet

Squires Kitchen’s edible decorations are specifically chosen to provide a high-quality finish for cakes, bakes, desserts and ice cream. The wide range includes real fruit powders, delicious chocolate decorations, popping candy and SK Jelly Belly® Jelly Beans.

Edible Decorations

Edible Decorations


SK Real Fruit PowdersThese fruit powders are a natural way to add colour and flavour to food. They can be sprinkled into or onto all sorts of recipes, including:

This versatile product can be added to cake mixes, chocolate and icings meaning you can offer your customers new flavours for wedding cakes. Why not try mixing the flavours for something extra special?

Available in five flavours: Blackcurrant, Raspberry, Strawberry, Orange and Lemon. Suitable for vegetarians and

IN03C001-01 Lemon

IN03C002-01 Orange IN03C003-01 Strawberry

IN03C004-01 RaspberryIN03C005-01 Blackcurrant

finishing touch to even the most equisite wedding cakes and dinner party desserts. Here are some of our favourite Squires Kitchen chocolate decorations that we know your customers will love. For more information on these products see the

Edible Decorations


SK Funky TwistsAdd a funky twist to chocolate creations.

SK Funky Twists

CH02A130-01 White & Dark 50g Pot

SK Mini Canes

CH02A180-01 White/Dark 50g Pot

CH02A180-04 White/Dark 800g Box

SK Strawberry Flavoured Chocolate Shavings

flavoured Belgian chocolate.

CH04A505-01 1kg

SK Chocolate Crispearls

dark and white chocolate couvertures with a crunchy, toasted biscuit kernel centre. Small in size but giant in

which lasts, even in liquid-based foods such as chocolate mousse and ice cream. Use for taste, colour and contrast in mousses and ice cream, for textured pastry interiors, or to finish any cakes, desserts and confectionery.

CH02A420-01 Dark 100g

CH02A420-02 Dark 1kg

Transfer Sheets for ChocolateEspecially designed for chocolate work, these fantastic acetate sheets are printed with edible colour and are ideal for creating stylish contemporary chocolates, cakes and desserts. See pages 60 to 61.

VermicelliSK Vermicelli is not made from sugar strands but real chocolate, giving a delicious chocolate taste to all your cakes, gateaux and ice creams. See the full range on

eye-catching coloured white chocolate vermicelli.

SK Chocolate Star SprinklesSprinkle on cakes, desserts

TOP TIP

Edible Decorations

Order line open Monday to Friday 9am–5.30pm 0845 61 71 814 or +44 (0)1252 260 264

SK Popping CandiesThese delicious sprinkles for cakes, chocolates and desserts create refreshing fizzing and popping sensations when dissolved in the mouth. Available in plain or chocolate-

SK Popping Candy

ED06B100-01

SK Chocolate Popping Candy

ED06B101-01

SK White Sparkle SprinklesSprinkle these edible sugar decorations over cakes, cupcakes, desserts and ice cream. They’re completely free from artificial colours so would be great for children’s party food.

ED03B110-01

to make your favourite retro treats such as these wagon wheels.

Edible Decorations


NEW SK Jelly Belly® Jelly BeansJelly Belly® is the world’s number one gourmet jelly bean, using the best ingredients to create an incredible range of flavours. These juicy SK Jelly Belly® jelly beans make great decorations for cupcakes, macaroons, iced biscuits, cake pops and homemade chocolates and are also delicious layered in desserts.

SK Jelly Belly® jelly beans are also perfect for wedding favours. Your customers can match the colours to the theme of their day and give to guests in organza bags or decorate cupcakes with them. They could even select their favourite flavours to serve at a ‘candy bar’ at the wedding reception.

ED03J001-09 Piña Colada ED03J001-10 Island Punch

ED03J001-01 Coconut ED03J001-02 Bubblegum ED03J001-03 Blueberry ED03J001-04 Very Cherry

ED03J001-05 Green Tea ED03J001-06 Lemon ED03J001-07 Strawberry Daiquiri ED03J001-08 Margarita

INTRODUCING

TOP TIP

Edible Decorations


NEW Rainbow Dust SprinklesThe pearlescent finish of these pretty hearts and stars reflects the light from each precision cut shape. Simply apply or sprinkle over your creations for an instant transformation! This product is soluble in water.

ED03A700-01 Gold Stars 3g Pot

ED03A700-02 Silver Stars 3g Pot

ED03A702-01 Pink Blossoms 3g Pot

ED03A703-01 Pink Butterfly 3g Pot

SK Sugar DiamondsAdd some sparkle to your cakes with these beautifully formed edible sugar jewels. Please note that sugar diamonds are affected by humidity. Read more about the use and care of sugar diamonds at www.squires-shop.com.

ED09A001-01 1cm (168)

ED09A001-02 1.4cm (56)

ED09A010-01 1cm (16)

ED09A010-01-15 (15) POS Box, Contains 15 Packets

SK Sugared Almond DragéesSugared almonds or dragées are traditionally associated with weddings and christenings.

five dragées for each guest, signifying five wishes for the happy couple: health, wealth, happiness, fertility, and longevity.

Squires Kitchen’s high quality almond dragées also make stunning cake decorations or can be scattered on the table, adding sparkle and interest for guests.

White

ED06B001-01 100g

ED06B001-02 1kg

Pink

ED06B005-01 100g

ED06B005-02 1kg

Pink Pearlised

ED06B020-01 100g

ED06B020-02 1kg

Ivory Pearlised

ED06B025-01 100g

ED06B025-02 1kg

Silver

ED06B030-01 100g

ED06B030-02 1kg

Gold Effect

ED06B035-01 100g

ED06B035-02 1kg

Gold Foil Covered

ED06B040-01 100g

ED06B040-02 1kg

Sugared almonds or dragées make beautiful wedding favours, simply place a handful in an organza bag and tie with ribbon to match the wedding theme.

ED03A705-01 Pink Hearts 3g Pot

ED03A705-02 Gold Hearts 3g Pot

ED03A705-03 Silver Hearts 3g Pot

ED03A710-01 Green Tree 3g Pot


SK Crystallised Edible FlowersPerfect for wedding cakes, these unique natural flowers also make stunning decorations for chocolates, fondants, cakes, gateaux, desserts, ice creams and cheese. Produced in France.

These fresh flowers have been crystallised in sugar using a unique process which preserves the original shape and

have not been this defined before, but now a clever process, developed by the manufacturer and a leading French university, has made this detailed preservation possible.

Box of 24 Roses

ED02A001-01

Box of 24 Violets

ED02A010-01

Box of 24 Jasmines

ED02A020-01

SK Crystallised Natural Rose & Violet FragmentsThese dainty little flower pieces have been coated in sparkling sugar and are completely edible, making them ideal decorations for chocolates and celebration cakes. What’s great about these fragments is they also look beautiful and taste delicious when mixed into cake batter.

Rose Fragments

ED02A150-01 70g

Violet Fragments

ED02A150-02 70g

Rose & Violet Cupcake Kit

KK01A220-02

Kit contains:1 pot of Rose Fragments1 pot of Violet Fragments

The kits are packed in stackable tubes so can be arranged in a display alongside your current range of cupcake cases.

Edible Decorations

Order line open Monday to Friday 9am–5.30pm 0845 61 71 814 or +44 (0)1252 260 264

SK Ball DragéesThese classic edible balls are suitable for decorating wedding cakes, biscuits, cupcakes and more. 10 pots per box.

Silver

ED06A015-01 2mm 25g

ED06A015-02 2mm 1kg

ED06A001-01 3mm 25g

ED06A001-02 3mm 1kg

ED06A005-01 5mm 25g

ED06A005-02 5mm 1kg

ED06A010-01 8mm 25g

ED06A010-02 8mm 1kg

Gold

ED06A025-01 2mm 25g

ED06A025-02 2mm 1kg

ED06A020-01 3mm 25g

ED06A020-02 3mm 1kg

Mixed Metallic Gold Green & Blue

ED06A030-01 4mm 25g

ED06A030-02 4mm 1kg

White Pearl Effect

ED06A035-01 4mm 25g

ED06A035-02 4mm 1kg

Method

1.

dry.

2.tacky to the touch. Remove a sheet of silver or gold leaf from the book, keeping it on the sheet of separation paper.

3. Slide the leaf off the paper to cover the whole crown. This requires care as the leaf can be very sensitive to air movement. Once it is in place, apply light pressure with a dusting brush. Try to place the crowns close together so as many of them as possible can be covered with one sheet.

4.gold or silver with the brush. Should any parts of the crown not have been covered, use a pair of tweezers to pick up some of the surplus and brush it into place.

Pure Silver Leaf





Pure Gold Leaf





SK Gold and Silver Leaf

or bake look exquisite. Each leaf comes in a flat sheet and

equivalent to one leaf.

DECORATION IDEA


fresh fruit finished with gold leaf.

Method

1.

2. Remove the saucepan from the heat, leave for three minutes then add the gelatine, making sure you keep mixing until the gelatine has melted.

3. Add the rest of the orange juice and the gold leaf. With a whisk, mix the juice to break up the gold leaf.

4. Leave to cool at room temperature for one hour until the jelly is semi-set to stop the gold leaf falling to the bottom of the bowl.

5. Pour into a large jelly mould and leave to set in the fridge overnight. To remove from the mould, place the bottom of the mould in hot water for one minute to loosen up the jelly. Place a large plate on top then turn over the mould to release the jelly.

Sponge

Juice of 1 lemon

Related sales

Whether your customers would like to make stunning flower arrangements, cookies or beautifully decorated cakes, Squires Kitchen supplies a huge range of cutters and embossers to make every celebration extra special.

Cutters

Cutters


Fumi Fukumuro Miniature CuttersMake your own beautiful sprays in miniature with this specially designed range of cutters for flowers and leaves. Produced in conjunction with Fumi Fukumuro’s fantastic book, Miniature Flowers in Sugar (B. Dutton Publishing), these cutters make it easy to create flower arrangements for miniature cakes and displays. Cutters shown at actual size.

Taken from Miniature Flowers in Sugar by Fumi Fukumuro(B. Dutton Publishing). For more information aboutthis book, turn to page 179.

Calla Lily and Leaf

CT10A001-01

Petal

Leaf

Casablanca Lily and Leaf

CT10A005-01

Chrysanthemum Leaf

CT10A010-01

Cymbidium Orchid

CT10A015-01 Large Set of 4

CT10A020-01 Small Set of 3

Eucalyptus

CT10A025-01

Hosta Leaves

CT10A030-01

Iris

CT10A035-01

Leaf

Calyx

LeafPetals


Cutters

SK Wedding Cake Shaped Cookie CutterWith cookies becoming increasingly popular as wedding favours, Squires Kitchen’s wedding cake cookie cutter is the perfect shape! The high quality cutter can be used to cut both cookie dough and roll-out coverings such as sugarpaste, Sugar Dough, marzipan and Cocoform.

CC05A001-01

Straight Frill Cutter

CT10A085-01

Tulip

CT10A080-01

Jasmine

CT10A040-01

Lady’s Slipper Orchid

CT10A045-01

Lemboglossum Orchid

CT10A050-01

Oak Leaf

CT10A060-01

Rose

CT10A065-01

Ruscus

CT10A070-01

Strawberry Leaf

CT10A075-01

Monstera

CT10A055-01

Petals Leaves

Petal

Leaves

Th

TW W

L L

TOP TIP

Cutters


FMM Cutters, Embossers and Tappits

Squires Kitchen is a proud distributor of FMM sugarcraft equipment. As a family business, FMM has been established for over 50 years and is constantly striving for new and innovative ideas, enabling customers to be creative with traditional equipment and at the same time produce an easily achievable, stylish end product.

Cutters

BlossomCT01A001-01 Set of 3

Blossom Large CT01A005-01 Set of 2

Calyx Small CT01A010-01

Rose Calyx CT01A015-01 Set of 3

Rose Calyx CT01A020-45 45mm CT01A020-55 55mmCT01A020-70 70mm

5 Petal Rose CT01A025-35 35mmCT01A025-40 40mm CT01A025-50 50mm

Rose Petal CT01A025-65 65mm CT01A025-75 75mm CT01A025-90 90mm

Rose Leaf CT01A030-01 Set of 3

Rose Petal CT01A035-01 Set of 5

Rose Leaf MakerCT01A030-02 Set of 2

Dog Rose CT01A040-01

Briar RoseCT01A045-01 Set of 4

Carnation Quick ‘N’ Easy CT01A060-25 25mm CT01A060-35 35mm CT01A060-40 40mm

Chrysanthemum Leaf CT01A065-01

Daisy 8 Point CT01A070-01 Set of 3

Daisy Chain Set CT01A075-01

Daisy Collection CT01A080-01 Set of 5

DaffodilCT01A085-01 Set of 2

DaphneCT01A090-01

CarnationCT01A055-01 Set of 3

The Multi Fit Ejector is an excellent tool for easing paste out of a cutter. Simply press the plunger to push the paste out. See page 126 for the order code.


Cutters

Fern CT01A105-01

Fuchsia Set of 2 CT01A106-01

Large Holly LeafCT01A110-01

Holly Leaf CT01A115-01 Set of 3

Ivy Leaf CT01A120-01 Set of 3

Lily of the Valley CT01A125-01 Set of 2

Leaf Set Creative CT01A130-01 Set of 4

Lily Set Bridal CT01A135-01 Set of 3

Lily Set Exotic CT01A140-01 Set of 3

Arum Lily CT01A141-01 Set of 4

Leaf Holly & Rose CT01A145-01 Set of 2

Maple Leaf CT01A155-01 Set of 3

PrimroseCT01A050-01 Set of 2

Oak Leaf CT01A160-01 Set of 3

Orchid Cymbidium CT01A165-01 Set of 3

Orchid Poor Man’s CT01A170-01

Orchid Singapore CT01A175-01

Poinsettia CT01A180-01 Set of 7

Sweet Pea CT01A185-01 Set of 2

BouganvilleaCT01A186-01 Set of 4

Heart SmallCT01A200-01 7/8mm

Heart Set CT01A205-01 20/29/34mm

HeartCT01A210-01 55mm

Arch Set of 4 CT01A230-01

Octagonal Set of 4 CT01A235-01

Patchwork CT01A280-01 Set of 4

Garrett Frill Set of 3CT01A275-01

Geometric Set of 5CT01A285-01

Christmas Tree CT01A290-01 57mm

Bow 15mm & Dove 17mm CT01A295-01

Cutters


Accessories and Side Designs

Flower Former Set of 2CT01A100-01

Veining Mats Set 1Set of 4CT01A190-01

Veining Mats Set 2Set of 4CT01A190-02

Multi Flower Veiner Set of 2CT01A195-01

Multi Fit Ejector CT01A150-01

Frill Set 1 Set of 4CT01A245-01 255mm

Frill Set 2Set of 4CT01A245-02 255mm

Frill Set 3Set of 5CT01A245-03 255mm

Multi Ribbon Cutter 3 DesignsCT01A305-01 3-50mm

Bead Cutter 1CT01A255-01 9mm

Bead Cutter 2CT01A255-02 4mm

Bead Cutter 3 Teardrop CT01A255-03

Bead Cutter 4 Oval CT01A255-04

Mould Bell and Dividers CT01A300-01 25/45/55mm

Star Set Set of 3CT01A220-01

Large StarCT01A225-01 57mm

Small Stars Set of 2CT01A215-01 8/13mm

MOREShield Set 1 37/75mmCT01A240-01

Shield Set 2 30/60mmCT01A240-02



Shell Cutter 1CT01A226-01

Ring of RosesCT01A046-01

Cupcake Scallop/BlossomCT01A500-01

Cupcake Circle/DaisyCT01A505-01

TOP TIP


Cutters

Embossers and Stamps

Bark & Brick Mat Set of 2CT01A385-01 70x150mm

Cobble & Rustic Set of 2CT01A390-01 70x150mm

Scrolls 1 Embosser Set of 4CT01A405-01 40-45mm

Scrolls 2 Embosser Set of 4CT01A405-02 40-45mm

Sport Embosser Set of 4CT01A410-01 25-30mm

Wildlife Embosser Set of 4CT01A415-01 25-30mm

Woodland Embosser Set of 4CT01A420-01 25-30mm

Xmas Embosser Set of 4CT01A425-01 20-25mm

Flowers 1 Embosser Set of 4CT01A426-01 20-25mm

Flowers 2 Embosser Set of 4CT01A426-02 20-25mm

Scripts Embosser Set of 4CT01A435-01 4 Word

Bears EmbosserSet of 4CT01A395-01 20-25mm

Chicks EmbosserSet of 4CT01A400-01 15-20mm

Textured Lace Set 1 Set of 4CT01A250-01 127mm



Embossers can be used to emboss shapes onto plaques or directly onto cakes, find out how on page 137.

MOREFlower 1 CT01A095-01

Flower 2CT01A095-02

LeavesCT01A445-01

Capitals 3 Set

CT01A430-01

Capitals 4 Word Set CT01A440-01

Cutters


Alphabet Lower Case Set of 2CT01A260-02 10mm

Alphabet & Number Upper Case Set of 3CT01A260-01 15mm

Script Upper Case & NumbersCT01A265-01 20mm

Script Lower Case CT01A265-02 Set 15mm

Funky Letters Alphabets & Numbers CT01A266-01

Funky Letters Alphabets Lower Case CT01A266-02

Large Number CT01A270-01 Set 30mm

Decorative Design Tappits Set of 2CT01A310-01 27-45mm

Special Occasion Tappits Set of 2CT01A315-01 25-45mm

Safari Tappits Set of 2CT01A320-01 22-77mm

Tappits

Decorative Design Tappits Set of 2CT01A310-01 27-45mm

Farm/Domestic Animal Tappits CT01A325-01 15-40mm


Cutters

Christmas Tappits Set of 2CT01A330-01 23-60mm

Celebration Tappits Set of 2CT01A335-01 25-50mm

Music & Sport Tappits Set of 2CT01A340-01 22-62mm

Marine Tappits Set of 2CT01A345-01 30-40mm

Flower and Fruit Tappits Set of 2CT01A350-01 23-40mm

Men’s Accessories Tappits Set of 2CT01A355-01 25-75mm

Ladies’ Accessories Tappits Set of 2CT01A360-01 50mm

Toy Cutter Tappits Set of 2CT01A365-01 27-55mm

Hearts and Cherubs Tappits Set of 2 CT01A370-01 25-30mm

DIY and Gardening Tappits Set of 2CT01A375-01 25-30mm

Nursery Tappits Set of 2CT01A380-01 25-30mm

Tappits

MOREFoliage Allsorts Tappits SetCT01A381-01

Cutters


Flower Drying StandHang flowers to dry on this easy-to-assemble stand that fits easily into a work box.

FA04A090-01

MORE from FMMTools

Smoother Flat Edge 1 SideTL10A005-01

Sugarcraft Tool WalletTL10A040-01

Smart Mat 300x300mmTL02A020-30

Smart Mat 600x600mmTL02A020-60

Traditional TurntableKT12A001-01

Modelling Tool - Ball TL09P150-01

Modelling Tool - BoneTL09P155-01

Modelling Tool - Flute & Vein TL09P160-01

Modelling Tool - Ridged Cone & Mini BallTL09P165-01

Modelling Tool - Knife & Scriber TL09P170-01

Firm Foam Former PadTL02A025-01

DVDs and BooksFuchsia & Arum Lily DVDDV01A001-01

Rose & Carnation Spray DVDDV01A20-01

Textured Lace & Bootie DVDDV01A010-01

Child’s Birthday Cake DVDDV01A025-01

Celebration Cake DVDDV01A030-01

Two-tier Wedding Cake DVDDV01A035-01

Decorative Cake Art DVDDV01A040-01

Sugar Workshop BookBK03F100-01

By Paddi Clark


Cutters

Patchwork Cutters & Embossers

These cake decorating cutters and embossers have been developed to assist new and experienced cake decorators to create their individual designs with flair and ease. Find out how Patchwork Cutters can be used to emboss shapes onto plaques or directly onto cakes on page 137.

Daisy Chain

CT06A001-01

Spring Flowers

CT06A005-01

Tea Rose

CT06A010-01 65x120mm

Spring

CT06A015-01

Poppy

CT06A020-01 80x90mm

Summer

CT06A025-01

Open Rose

CT06A030-01 60x125mm

Water Lily

CT06A035-01

Heart Garland

CT06A040-01 80-123mm

Rose Garland

CT06A050-01 80-135mm

Orchid Garland Set

CT06A060-01 80-123mm

Clematis

CT06A065-01

Large Daisies

CT06A075-01

Blossom & Leaves

CT06A080-01 80-165mmLily

CT06A085-01

Wild Rose

CT06A090-01 80x1665mm

Magnolia and Rose

CT06A095-01

Fuchsia and Lace

CT06A105-01

Arum Lily Set

CT06A110-01

Vegetables

CT06A115-01

Fruit and Utensils

CT06A345-01

Wheelbarrow

CT06A610-01

Brickwork

CT06A400-01

Gardening

CT06A640-01

Trellis

CT06A780-01

TOP TIP

These embossers can be used with a variety of foods – you can even press shapes into bread for a fun packed lunch or breakfast toast.

Cutters


Country Cottage

CT06A305-01

Tractor, Sheep and Dog

CT06A155-01

Horse Set

CT06A295-01

Butterflies Ladybirds & Bees

CT06A580-01

Duck

CT06A140-01

Penguin Set

CT06A490-01

Cat Set

CT06A641-01

Rabbit and Chick Set

CT06A810-01

Teddy

CT06A120-01

Rocking Horse

CT06A125-01

Alphabet Tubby

CT06A340-01

Teddy Plaque

CT06A820-01

Teddy Bears’ Picnic

CT06A835-01

Unicorn

CT06A135-01

Dinosaur Set

CT06A195-01

Balloons

CT06A370-01

Gift Tag

CT06A530-01

Nursery Set

CT06A240-01

New Nursery Set

CT06A260-01

Train

CT06A130-01

TOP TIP


Cutters

DIY Set

CT06A205-01

Aeroplanes

CT06A335-01

Vintage Car

CT06A145-01

Sports Car

CT06A150-01

Motorbike

CT06A190-01

Footballer

CT06A160-01

Cricket

CT06A180-01

Golfer

CT06A170-01

Sports Set

CT06A620-01

Playing Cards

CT06A642-01

Acoustic Guitar

CT06A325-01

Electric Guitar

CT06A350-01

Dancing Figures

CT06A815-01Drum Kit

CT06A825-01

Music

CT06A360-01

Numerals Large

CT06A310-01

Small Numbers

CT06A570-01

Alphabet Upper Case

CT06A540-01CT06A540-02

Large Alphabet and Key

CT06A550-01

Old English Alphabet

CT06A500-01

Space Set

CT06A840-01

Use cornflour to help remove pastes easily from Patchwork Cutters.

Cutters


Church

CT06A290-01

Communion Set

CT06A185-01

Graduation

CT06A215-01

Banner

CT06A165-01

Wedding Lettering

CT06A265-01

Confetti Shoes & Bags

CT06A630-01

Assorted Lettering

CT06A265-02

Art Nouveau

CT06A800-01

Diamond Design

CT06A790-01

Hearts and Swirls

CT06A845-01Embroidery

CT06A440-01

Bow Set of 3

CT06A510-01

Celtic Set

CT06A275-01

Patchwork Squares

CT06A760-01

Embroidery Set

CT06A750-01

Embroidery Strip

CT06A285-01

Mini Quilter

CT06A380-01

Garland

CT06A300-01

Quilt Embosser

CT06A390-01

Smocking

CT06A410-01

Open Book

CT06A520-01

Basketweave

CT06A420-01

Mini Brick & Basket

CT06A430-01


Cutters

Christmas Lantern

CT06C030-01

Bells and Bows

CT06C040-01

Christmas Novelty Set

CT06C045-01

Polar Bears

CT06C050-01

Snowman

CT06A650-01

Santa

CT06A660-01

Santa/Sleigh

CT06A670-01

Nativity

CT06A690-01

Candles

CT06A700-01

Robins

CT06A710-01

Santa and Snowman

CT06A720-01

Poinsettia, Ivy and Holly

CT06C001-01

Reindeer

CT06C010-01

Christmas Midi Set

CT06C015-01

Angel

CT06C020-01

Christmas Puddings

CT06C025-01

Christmas Greetings

CT06C005-01

Snowflake and Stars

CT06A740-01

King

CT06C055-01

Cutters


King

CT06C055-01

Christmas Corner Rose

CT06A070-01 70x115mm

Mini Holly/Ivy

CT06A100-01 80x165mm

Shepherds

CT06A730-01Stacked Parcels

CT06A830-01

Grapes and Vines

CT06A225-01Bottle & Glass

CT06A460-01

Scissors

CT06A450-01

Flags

CT06A255-01

Halloween Set

CT06A560-01

Fashion Girl

CT06A175-01

Ballerina

CT06A330-01

Fairy and Toadstool

CT06A590-01

Pirates

CT06A535-01


1. Knead ½ tsp gum tragacanth into 170g (6oz) sugarpaste, roll and cut out a plaque.

2. Cut a sponge into small pieces. 3. Choose a dust colour (darker colours are more effective).

4. Mix the dust colour with white vegetable fat.

5. Spread the colour thinly onto a piece of sponge.

6. Dab the sponge along the embosser, taking care to cover it evenly.

7. Place onto the plaque whilst the icing is still soft, pressing lightly and evenly across the embosser.

8. Remove the embosser. Leave the plaque to dry before placing onto the cake.

9. Cutters can also be used to emboss directly onto a cake.

How to use Patchwork Cutters CelebrationLettering SetsPatchwork Cutters can be used to emboss shapes onto plaques or directly onto cakes. Why not dab a variety of colour onto one cutter, or mix a dark gold dust with white vegetable fat for a golden wedding?

Squires Kitchen’s Great Impressions range includes over 900 moulds and veiners. Made from silicone rubber approved for food contact, all moulds can be used with a variety of media including pastillage, Sugar Florist Paste (SFP), marzipan, sugarpaste, Modelling Cocoform, boiled sugar and cold porcelain. Designed and made by talented craftsmen in our UK factory, the moulds and veiners are unsurpassable for quality and attention to detail so they’re ideal for creating delicate and lifelike shapes.

Moulds & Veiners

Button Mould GM21B050-01

Moulds & Veiners


Squires Kitchen Great Impressions Moulds RangeThe SK Great Impressions range includes over 900 moulds and veiners. Made from silicone rubber approved for food contact, all moulds can be used with a variety of mediums including pastillage, Sugar Florist Paste (SFP), marzipan, sugarpaste, Cocoform modelling chocolate, boiled sugar, butter, cold porcelain and more. The moulds are made in our UK factory where our talented design team are creating new products on a regular basis, so keep up-to-date by checking our website for new items.

Great for Weddings

Rose MouldGM13Z001-01 SmallGM13Z001-02 Large

Rococo Fleur De Lys GM13R010-01

Classic Boss Square GM13C001-01 5.5 x 5.5cm

Classic Boss Oval GM13C005-01 2.5 x 6cm

Rococo Curl MediumGM13R001-02

Rococo Curl Large GM13R001-01

Rococo Curl GM13R001-03 Small

By Karen TaylorBy Juliet Sear By Ann SkippBy Susan Griffiths

TOP TIP

Moulds & Veiners


Teatime Treat Mould 1: Teapot, Teacup & Cupcake GM21T001-01

Teatime Treat Mould 2:Cake Slice, Teacup & Cupcake GM21T005-01

Ladies who Lunch

Handbags 1 GM21H001-01

Four Hearts GM19H001-01 Four Bows GM19B001-01

To ensure pastes come out of the mould even more easily, rub a little white vegetable fat onto your hands, roll the paste in your hands then push it into the mould. The thin layer of grease will make the paste easy to remove.

These fabulous designs will allow you to produce intricately designed, edible decorations in record time, perfect for decorating celebration cakes or sitting on top of cupcakes and cookies.

Handbags 2 GM21H001-02

Butterfly

GM15B055-01 Small

Butterfly

GM15B055-02 Medium

Butterfly

GM15B055-03 Large

INTRODUCING

Moulds & Veiners


NEW Ornamental Cabbage MouldOrnamental cabbages (also known as flowering cabbage) are in the same species as edible cabbage, broccoli, and cauliflower (Brassica oleracea) and make an attractive addition to a sugar flower arrangement.

NEW SmallGM10C010-01

NEW MediumGM10C010-02

NEW LargeGM10C010-03

NEW SmallGM22W001-01

NEW MediumGM22W001-02

NEW LargeGM22W001-01

NEW Wheel MouldsModelling wheels for novelty cakes can be a bit of a challenge but now you can produce detailed, edible wheels in record time with these new moulds. There are three different designs which are perfect for cars, camper vans, motorbikes, tractors, jeeps and more. Approximate wheel dimensions (diameter x depth) Small: 30mm x 15mm, Medium: 35mm x 20mm, Large: 43mm x 23mm

Small mould pictured

NEW Union Jack Flag MouldA patriotic party cake would be incomplete without the Union Jack and this new mould makes it quick and easy to produce flag decorations for cakes and bakes. This mould would be a perfect addition to your Jubilee accessories range – suggest adding gold leaf to the flagpole for a luxury finishing touch.

NEW GM21U001-01

Moulds & Veiners


NEW Shoe MouldMake your cakes follow the latest trends with these specially designed shoe moulds from SK Great Impressions. Each shoe mould features three different styles, great for girls’ birthday cakes and more. The six different designs will allow you to produce intricately designed, edible shoe decorations in record time, perfect for decorating celebration cakes or sitting on top of cupcakes and cookies for afternoon tea parties, birthdays and picnics. Each shoe is approximately 5cm long.

NEW Blossom MouldSave time making beautiful sugar blossoms for your cakes with these moulds from SK Great Impressions. Five-petal blossom: 27mm wide x 5mm deep. Six-petal blossom: 30mm wide x 5mm deep.

NEW Crown MouldIf you’re planning a celebration fit for a king or queen, make sure your cakes are dressed for the occasion with miniature crowns made from sugar.

INTRODUCING

NEW Five-petalGM21B150-01

NEW Six-petalGM21B150-02

NEW Shoe Mould 1 GM21S001-01

NEW Shoe Mould 2GM21S001-02

NEW Crown Mould 1GM21C001-01

NEW Crown Mould 2GM21C001-2

Sports

Moulds & Veiners


RobinGM12R001-01 8cm

Snowman Plaque GM12S001-01 7.5cm

Christmas BaublesGM11B001-01

Holly Ivy and MistletoeGM12S020-01

Christmas StockingGM12S030-01

Christmas TreeGM12T001-01

Single SnowmanGM12S010-01

Christmas Parcel PlaqueGM12C005-01

Star PlaqueGM12S005-01

Christmas Tree Plaque GM12C001-01

Festive and Occasion Shapes

Halloween CollectionGM12H500-01

Sports MouldGM21B100-01

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Moulds & Veiners


Blackberry Fruit GM10B001-01 2cm

Cauliflower CurdGM10C001-01 7 x 3cm

GrapesGM10G001-01 6.5cmGM10G001-02 6cmGM10G001-03 5cm

Shiitake Mushroom GM10M001-01 4cm

Poppy Seed PodGM10P001-01 2.5cmGM10P001-02 1.5cm

RaspberryGM10R001-01 9 x 4.5cm

StrawberryGM10S001-01 8 x 4.5cm

Walnut GM10W001-01 3D 4.5cmGM10W001-02 3D 4cmGM10W001-03 3D 3.5cm

Cherub with Flute GM11C005-01 6.8cm

Angel Front Facing GM11A010-01 9cm

Cherub Large GM11C001-01 11.5cm

AngelGM11A001-01 9cm

Angel KneelingGM11A005-01 8cm

Fruits, Nuts and Seeds

Cherub PairGM11C0100160cm x 40cm

Moulded sugar work can be given a fantastic sheen by brushing with SK Gildesol Gilding Medium before applying SK Lustre Dust. See page 82 for more information.

Cherubs and Angels

Without SK Gildesol

With SK Gildesol

Moulds & Veiners


Classic Shapes

Acanthus Leaf Scroll GM13A005-01 6.8 x 3cm

Acanthus Leaves GM13A010-02Large Set of 2 8.5cm x 2.5cm

GM13A010-01Small Set of 2 6cm x 2.5cm

Bow (Ribbon) Classic GM13B005-01 7 x 5cm

Bow and Pearl Garland Frame GM13B001-01 11.5 x 6.5cm

Shell and Garland Pediment GM13S001-01 22.5 x 7.5cm Mini Scroll Plaque GM13S015-01 8 x 3cm

Classic BossGM13C001-01 Square 5.5 x 5.5cmGM13C005-01 Oval 2.5 x 6cmGM13C010-01 Round 4 x 4cm

Fleur-de-Lys GM13F001-01 (1) 9.5cmGM13F001-02 (2) 8cmGM13F001-03 (3) 6.5cmGM13F001-04 (4) 5.5cmGM13F001-05 (5) 4.5cm

Acanthus Leaf Garland GM13A001-01 14.5 x 4.5cm

Garland Long GM13G001-01 13.5 x 5cmGarland Short GM13G001-02 9 x 5cm

Drape Mould Renaissance Long GM13D001-01 15.5cm

Drape Mould Renaissance Short GM13D001-02 9.5cm

Moulds & Veiners


Vase Half With Handles GM13V001-01 7.3cm

GM13S005-01 Shell Classic 5 x 6.5cm

Lion Face Classic GM13L001-01 4 x 5cm

Vase Half GM13V005-01 7.9cm

Scroll Plaque GM13S010-01 8 x 4.5cm

Fairies & Pixies

Fairy No 1 GM14F001-01 7cm





Pixie GM14P005-01 6.5cm




Pixie Curled Up GM14P001-01 8cm

By Ann Skipp

Moulds & Veiners


Animals

Birds on Branch GM15B001-018.5cm

Butterfly Wings Folded GM15B050-01 9cm

Dragon (1)GM15D001-01 11cm

Dragon (2)GM15D005-01 9.5cm

Dragon (3) GM15D010-01 8cm

Dinosaur Stegosaurus GM15D040-01

DinosaurTyrannosaurus Rex GM15D045-01

Dinosaur Triceratops GM15D050-01

DragonflyGM15D080-01 10cm

Duck (A) 3DGM15D100-01 4.5cm

Duck (B) 3DGM15D101-01 3D 4.5cm

Elephant Cow GM15E005-01 8.5cm

Elephant Calf GM15E001-01 5cm

FeatherGM15F001-01 12.5cmGM15F002-01 Feather 9.5cmGM15F003-01 Feather 7.5cmGM15F004-01 Feather 5cm

Frog (Cake Top) (1) GM15F050-01 16cm

Frog (Cake Top) (2) GM15F051-01 12cm

Frog A GM15F055-01 7.5cm

Frog D GM15F058-01 7cm

Frog 3D GM15F070-01 4.5cm

Frog B GM15F056-01 5.5cm

Frog C GM15F057-01 7.5cm

HedgehogGM15H001-01 10cm

Hedgehog 3D GM15H005-01 7cm GM15H010-01 5cm

Horse Mould 3D GM15H015-01 10cm


How to make sugar dinosaursChildren will love these colourful dinosaurs made using the three Great Impressions Dinosaur Moulds and SK Sugar Dough. They can be used to decorate biscuits or cakes and would be perfect for a prehistoric themed birthday party.

Method

1. Make the biscuit dough using your favourite recipe and cut out shapes using a round, fluted pastry cutter measuring at least 8cm (31/8”). Bake and allow to cool.

2. Press some Green Sugar Dough firmly into the mould. Flex the mould, pushing it towards the centre of the Sugar Dough, until you see the paste start to leave the sides of the mould.

3. Press the Sugar Dough firmly into the mould again to ensure that all the fine detail from the mould is imprinted in the paste. Flex the edges of the mould to release the dinosaur.

4. To make the dinosaurs more realistic, use a flat dusting brush to add any detail with Chestnut, Holly/Ivy, Leaf Green and Sunflower dust food colours. The eyes can be drawn on with an SK Black Food Colour Pen.

5. Cover the biscuits with a circle of White Sugar Dough cut out using a fluted-edge pastry cutter. If desired, paint a background scene with SK Professional Paste Food Colours. Secure the dinosaurs in place with SK Edible Glue or a little royal icing.

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Moulds & Veiners


LizardGM15L001-01 8cm

Teddy Bear 3D GM15T001-01 4.5cm

Pony 3D GM15P005-01 7cm

Cat 3D GM15C001-01

Teddy Bear 3D GM15T002-01 4cm

MothGM15M001-01 7.5cm

Mouse (Sitting) 3D GM15M010-01 4cm

Pig 3D GM15P001-01 4.5cm

Otter 3D GM15N505-01

Mole 3D GM15M030-01 4cm

SquirrelGM15S001-01 12.5cm

Mouse (Crouching) 3D GM15M011-01 4cm

Mice Family GM15M012-01 3 Per Set

OwlGM15N500-01 7.5cm

The SK Great Impressions Mice Mould can be used for sugar, chocolate, marzipan, ice and cheese, as in the recipe below.

To make cheese mice, finely grate some mature cheddar and mix with a small amount of cream cheese to form a smooth paste. Finely chopped herbs or walnuts can be added to taste. Press the cheese mixture into the mould and place in the fridge (or freezer for a short while) until firm. Turn out of the mould and serve with green and black grapes and Melba toast made in the shape of vine leaves (see page 168 for the Cut & Form Vine Leaf Mould).

Moulds & Veiners


SK Teddy and Cat Head MouldsAvailable in large, medium and small, the moulds make it easy to create a whole family of cats and teddies: simply push a piece of MMP into the mould, make the body and limbs of your bear in proportion with the head and dress as required. It couldn’t be simpler!

Teddy Bear Head

GM19T001-01 Small

GM19T001-02 Medium

GM19T001-03 Large

Cat Head

GM19C001-01 Small

GM19C001-02 Medium

GM19C001-03 Large

Teddy Bear Texture MatGM19T010-01

Teddy CarpetGM19T015-01 9.5cm

Table ClothGM19T015-02 8.1cm

Mini Teddy ShawlGM19T015-03 8cm

Making Sugar Cats for Cakes by Susan Griffiths is featured on page 178.

A mask maker for over 30 years, Professor Agostino Dessì lives and

works in Florence. In a beautiful display of Prof. Dessì’s work, this fascinating

book brings together a handpicked selection of over 140 masks in luscious

full-colour photography, each one carefully constructed in papier mâché

and delicately decorated to perfection. See page 181 for more information.

Venetian Masks

Venetian MasksGM18V005-01 Set of 4

Venetian MasksGM18V010-01 Set of 5

Moulds & Veiners


Seaside Themes

DolphinGM17D001-01 6.5cm

Dolphin Set of 2 GM17D005-01 6cm

StarfishGM17S001-01 5.5cm

SeahorseGM17S005-01 6cm

Shell Latirus SmallGM17S020-01

Shell Latirus LargeGM17S025-01

Shell Common CockleGM17S026-01

Shell Conch SmallGM17S023-01

Shell Prickle CockleGM17S021-01

Shell Triton GM17S022-01

Shell Winkle GM17S024-01

Shell Murex GM17S027-01

Shell Conch GM17S028-01 Large

Shell Cerith GM17S029-01

By Ann Skipp

PicturedSK-GI Sealife Mould 1: Crab, Fish & OctopusGM17S010-01SK-GI Sealife Mould 2: Clam, Seahorse & StarfishGM17S010-02

INTRODUCING

NEW Seashell MouldFeatures a cockle shell (23mm) and two types of conch shell (19mm and 20mm). GM17S030-01

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Lace Designs

Moulds & Veiners


The SK Lace Great Impressions Moulds are ideal for adding intricate designs to cupcake coverings quickly and easily.

Lace Butterfly GM16B001-01

Lace Teardrop GM16T001-01

Lace Geometric Flower GM16G001-01

Lace Scroll Small GM16S001-01

Lace Rose & Lily of The Valley GM16R001-01

Lace Edging Large GM16E001-01

Lace Edging Small GM16E001-02

Lace Scroll Floral Large GM16S005-01

Lace Intricate Floral GM16I001-01

Lace Collar GM16C001-01

Lace Fleur de LysGM16F001-01

Lace Classic Scroll GM16C010-01

Lace Classic GM16C005-01

By Susan Griffiths

Moulds & Veiners


SK Jewel MouldFor wedding cakes that sparkle as much as the bride, for that extra special birthday cake, or to give a little glamour to cupcakes and biscuits, the Jewel Mould from Squires Kitchen is perfect for adding the finishing touch to your cakes and bakes.

The Jewel Mould can be used to make edible gems and sparkling jewels to decorate cakes for hundreds of occasions, including:

This mould couldn’t be easier to use – simply choose your medium (such as sugarpaste, marzipan or modelling chocolate), and press it into the mould. Turn out and dust with SK Metallic Lustres or SK Moon Beam dust colours for a gorgeous jewelled effect (see page 92).

What’s more, this versatile mould isn’t just for cakes. If your customer is throwing a spectacular cocktail party, they can use the Jewel Mould as an ice cube tray. Every guest’s drink can be glamorized with fabulous ice jewels! Or for children’s parties, little ones can be treated to jelly jewels and ice cream!

Large Jewel Mould GM21A001-01 (pictured)

Heart Jewel Mould GM21A030-01


How to make edible jewelsA simple technique using the Squires Kitchen Great Impressions Jewel Mould and Isomalt has been used to create this stunning Asian-inspired wedding cake.

Method

1. Following the instructions on the pack, make up 1kg–1.5kg (2lb 3¼oz–3lb 5oz) of SK Isomalt in a copper or steel saucepan.

2. Add two drops of SK Pink QFC Liquid into the pan to make a very pale colour. Pour half of the mix onto a sheet of silicone paper.

3. Add some more SK Pink and some Purple QFC Liquids into the pan to make a pale purple colour. Pour half of the mix onto silicone paper.

4. Add some more SK Purple QFC Liquid to make a strong purple colour. Pour all of the mixture into the SK Great Impressions Jewel Mould. Allow to cool completely before removing from the mould.

5. Put half of the pale pink colour mix back into a clean pan and bring to the boil. Add some SK Red QFC Liquid into the pan to make a strong red colour mix. Pour all of the mix into the SK Jewel mould. Allow to cool completely and remove from the mould.

6. Repeat this method to make a set of jewels with the pale purple Isomalt.

7. When each set of jewels has cooled and hardened, take them out of the mould and store them in an airtight container to avoid humidity.

8. Attach to the cake with royal icing just before serving.

Related salesFor more information about Isomalt turn to page 16.

Moulds & Veiners


SK Great Impressions Leaf VeinersSquires Kitchen’s Great Impressions range includes over 900 moulds and veiners. Made from silicone rubber approved for food contact, all moulds can be used with a variety of media including pastillage, Sugar Florist Paste (SFP), marzipan, sugarpaste, Modelling Cocoform, boiled sugar and cold porcelain. Designed and made by talented craftsmen in our UK factory, the moulds and veiners are unsurpassable for quality and attention to detail so they’re ideal for creating delicate and lifelike shapes.

Abutilon (Flowering Maple) GM01A001-01 7.5cm LGM01A001-02 5cm SGM01A001-03 8cm XL

African Violet (Saint Paulia) GM01A002-01 7.5cm VLGM01A002-02 7cm LGM01A002-03 6.5cm MGM01A002-04 4cm S

Alocasia (Elephant Ear) GM01A004-01 11.0cm

Alchemilla Mollis (Lady’s Mantle) GM01A003-02 8cm VL GM01A003-03 7cm L GM01A003-04 6.0cm M

GM01A003-05 5.0/3.5cm

Set of 2

Alstroemeria (Peruvian Lily) GM01A005-01 7.0cm LGM01A005-02 6.0cm MGM01A005-03 5cm S

Aglaonema(Chinese Lucky Plant) GM01A003-01 12.0cm

Anemone Japanese Bi-Lobed GM01A006-01 10.0cmGM01A006-02 7.5cm

Anemone Japanese Tri-LobedGM01A006-03 10.0cmGM01A006-04 6.0cmGM01A006-05 6.0cm (Separate)

Anthurium Leaf GM01A007-01 XL GM01A007-02 8cm L

Apple GM01A008-01 5.0cm LGM01A008-02 3.5cm MGM01A008-03 3.0cm S

Aquilegia (Columbine) GM01A009-01 5.0cm MGM01A009-02 4.5cm S

Arum (Lords & Ladies) GM01A010-01 12.0cmGM01A010-02 10.0cm

Arum Italicum GM01A010-03 12.5cm

Avens (Billy’s Button) GM01A011-01 4.0cm

Bauhinia GM01B001-01 7.5cm VLGM01B001-02 6.0cm LGM01B001-03 5.0cm MGM01B001-04 4.0cm S

Bignonia Grandiflora Campsis GM01B004-01 10cm XLGM01B004-02 8cm LGM01B004-03 7/6.5cm M Set of 2 GM01B004-04 3.5/5/5.5cm S Set of 3

BeechGM01B002-01 6.0cm LGM01B002-02 4.5/3.5cm Set of 2

Begonia Rex (King Begonia) GM01B003-01 11.0cm VLGM01B003-02 9.0cm LGM01B003-03 7.5cm MGM01B003-04 6.0cm S

Moulds & Veiners


Bittersweet(Woody Nightshade) GM01B005-01 6.0/4.5cm Set of 2

BlackberryGM01B006-01 6.5cm L GM01B006-02 3.5/2.5/2.0cmSet of 3

Bramble WineberryGM01B007-014.0/3.5cm Set of 2

Clematis GM01C009-02 8.5cm XLGM01C009-03 10.0cm VLGM01C009-04 LGM01C009-05 5.0cm MGM01C009-06 4.5cm SGM01C009-07 4.5cm S

Bryony Black (Tamus Communis) GM01B008-01 8.0cm LGM01B008-02 7.0cm MGM01B008-03 6.5cm S

Cabbage Savoy GM01C001-01 8.0cm

Caladium (Angel Wings)GM01C002-01 12.0cm VL

Calathea Lancifolia(Rattlesnake Plant)GM01C003-01 15.0cm

Bryony White (Bryonia Cretica) GM01B008-04 9.0cm VL GM01B008-05 8.0cm L GM01B008-06 6.5cm MGM01B008-07 5.0/4.0cmSet of 2

Camellia GM01C004-01 10.0cm VL GM01C004-02 5.5/4.5cm Set of 2

Calathea Ovate (Zebra Plant) GM01C003-02 10.0cm

Campanula (Bellflower) GM01C005-01 4.5cm

Cherry Wild GM01C006-01 5.0cm LGM01C006-02 4.5cm M GM01C006-03 4.0/3.5cm Set of 2

Chrysanthemum GM01C008-01 6.5cm L GM01C008-02 4.5cm S

Clematis Armandii(Almond Scented) GM01C009-01 14.5cm

Chestnut (Castanea) GM01C007-01 11.0cm VLGM01C007-02 9.0cm LGM01C007-03 6.0cm MGM01C007-04 4.5cm S

Cranesbill Meadow (Geranium Pratense) GM01C011-01 7.5cm LGM01C011-02 6.0cm MGM01C011-03 4.0cm S

Cranesbill Wood (Geranium Sylvaticum)GM01C011-04 7.0cm LGM01C011-05 6.0cm MGM01C011-06 4.0cm SGM01C011-07 7x 8cm

Cyclamen (Sow Bread)GM01C012-01 7.5cm XLGM01C012-02 6.5cm VLGM01C012-03 5.5cm LGM01C012-04 4.5cm MGM01C012-05 3cm S

Colchicum (Autumn Crocus) GM01C010-01 22.0cm

Datura GM01D002-01 10.5cm XLGM01D002-02 8cm L

Dahlia GM01D001-01 9.0cmGM01D001-02 8.0cm

Elm GM01E001-01 7.0cm LGM01E001-02 4.5/4.0cmSet of 2

Fern Bracken GM01F001-01 8.0cm GM01F001-02 10.0cm

Moulds & Veiners


Foxglove (Digitalis)GM01F003-01 9.5cm VLGM01F003-02 9.0cm LGM01F003-03 7.0cm MGM01F003-04 6.0/5.0cm Set of 2

FuchsiaGM01F004-015.5/5.0/3.5cm Set of 3

Gardenia GM01G001-01 8.5cm LGM01G001-02 6.5/5.0cm Set of 2

Garlic Mustard GM01G002-01 9.0cm L GM01G002-02 6.5cm M

GeraniumGM01G003-01 6.5cm LGM01G003-02 4.0/2.0cm Set of 2GM01G003-03 5cm Ivy LeavedGM01G003-04 3cm Ivy Leaved

Geranium Mayflower GM01G003-056.5/5.0/4.0cm Set of 3

Gerbera GM01G004-01 10.0cm LGM01G004-02 9.5cm MGM01G004-03 6.0cm S

Grapevine GM01G005-01 11.00cm VL GM01G005-02 9.5cm L GM01G005-03 6.5/4.5cmSet of 2

Guelder Rose (Viburnum Opulus)GM01G006-01 9.5cm VLGM01G006-02 7.5cm L GM01G006-03 6.0cm M GM01G006-04 5.5/4.0cmSet of 2

Hawthorn (Crataegus) GM01H001-01 4.5cm

Hellebore Corsicus(Corsican Hellebore)GM01H003-01 12.0cmGM01H003-02 12.0cm

Heuchera (Coral Flower) GM01H004-01 7.5cm LGM01H004-02 5.5cm S

Hazel GM01H002-01 5.0cm LGM01H002-02 3.5cm MGM01H002-03 4.0/3.5cmSet of 2

Hibiscus GM01H005-01 9.5cm VLGM01H005-02 6.5cm LGM01H005-03 5cm M

Holly (Ilex) GM01H006-01 8.0cm LGM01H006-02 5.5cm M

Holly GM01H006-035.5/4.5cm Set of 2

Homalomena(Ribbon Bush)GM01H007-0113.0cm

Honeysuckle ‘Fly’ (Lonicera) GM01H009-01 7.5cm VLGM01H009-02 7.0cm LGM01H009-03 6.0cm M GM01H009-04 5.0/4.0cmSet of 2

Honesty (Lunaria Annua) GM01H008-01 5.0/3.5/3.0cm Set of 3

SK Great ImpressionsLeaf Veiners continued

Holly Hedgehog GM01H006-04 4.5cm MGM01H006-05 3.5cm SGM01H006-06 7x 4.5cm XL

Moulds & Veiners


Hops (Humulus)GM01H010-01 8.5cm VL GM01H010-02 6.5cm L GM01H010-03 6.0cm MGM01H010-04 5.5/4.0cmSet of 2

Houttuynia (Chameleon) GM01H012-01 5.5cm LGM01H012-02 4.5cm MGM01H012-03 4.0cm S

Impatiens Velvetea (Secret Love) GM01I001-01 10.5cm VLGM01I001-02 9.5cm LGM01I001-03 7.0cm MGM01I001-04 5.0/4.0cm Set of 2

Hosta (Plantain Lily) GM01H011-01 11.5cm

Ivy Birdsfoot GM01I002-01 10.5cm VLGM01I002-02 7.0cm LGM01I002-03 6.0/5.0/4.0cm Set of 3

Hydrangea GM01H013-01 9.0cm VLGM01H013-02 6.5cm LGM01H013-03 5cm S

Ivy ButtercupGM01I002-04 7.0cm L GM01I002-05 4.0/3.0/2.5cm Set of 3

Ivy Carolina Crinkle GM01I002-064.5/3.0cm Set of 2

Ivy CurvaceousGM01I002-07 4.0cm LGM01I002-08 3.5cm M

Ivy Green Ripple WidthGM01I002-12 6.5cm VLGM01I002-13 5.5cm LGM01I002-14 4.5cm MGM01I002-15 5.0/4.5/3.5cmSet of 3

Ivy Gracilis GM01I002-10 7.0cm LGM01I002-11 4.5/3.5/3.0cm Set of 3

Ivy IvalaceGM01I002-16 6.5cm LGM01I002-17 5.0/4.0/3.0cmSet of 3

Ivy SuccinateGM01I002-19 8.5cm VLGM01I002-20 7.5cm LGM01I002-21 6.0cm MGM01I002-22 4.5/3.0/2.0cm Set of 3

Ivy SpectreGM01I002-184.0/3.0cm Set of 2

Lamium (Dead Nettle) GM01L001-01 5.0cm L

Ivy Dragon’s Claw GM01I002-095.0/4.0/3.0cm Set of 3

Maple Oregon GM01M003-01 6.0cm L GM01M003-02 3.5cm S

Maple Silver GM01M003-03 7.0cm L GM01M003-04 5.0cm S

LamiumGM01L001-02 3.0cm S

Mandevilla (Dipladenia) GM01M002-01 11.5cm L

Mandevilla GM01M002-02 7.5cm MGM01M002-03 5.0cm S

LilyGM01L002-01 16.0cm XLGM01L002-02 9.5cm VL GM01L002-03 9.0cm LGM01L002-04 5.0cm MGM01L002-05 4.5cm S

Maidenhair Tree Gingko GM01M001-01 6.5/5.5/4.5cm Set of 3

Moulds & Veiners


Peony Tree Kinshi GM01P001-039.5cm Triple Set of 3GM01P001-04(R+L) 9.5cm Set of 2 L

Peony TreeGM01P001-05 (R+L) 6.5cm Set of 2 S

Peony Tree Kaow GM01P001-019.0cm Triple Set of 3GM01P001-02(R+L) 9.0cm Set of 2

Peony Single GM01P001-06 8.0cm

Oak GM01N501-01 10.0cm VLGM01N501-02 7.0cm L GM01N501-03 6.0cm M GM01N501-04 4.5cm S

Nettle Ornamental (Lamium) GM01N002-02 3.5cm S

Nettle Ornamental Type A GM01N002-03 3.5cm

Nettle GM01N002-05 16.5cm L

Niger GM01N003-01 4.0cm M

Nettle Ornamental Type B GM01N002-04 3.5cm

Maple Snakebark GM01M003-05 8.0cm LGM01M003-06 7.0cm M GM01M003-07 5.5cm S

Mulberry Paper (Broussonetia Papyrifera) GM01M004-01 11.0cm XLGM01M004-02 9.5cm VL GM01M004-03 8.0cm LGM01M004-04 5.5cm MGM01M004-05 4.0cm S

Nasturtium GM01N001-01 7.5cm VL GM01N001-02 6.0cm L GM01N001-03 4.0/3.0cm Set of 2

Peperomia GM01P004-01 6.5cm LGM01P004-02 5cm M

Pansy Large (Viola) GM01P002-01 Set of 2

Pelargonium GM01P003-01 5.0/3.0/2.0cmSet of 3

Philadelphus (Mock Orange)GM01P005-01 6.0cm L GM01P005-02 5cm/3.5cm Set of 2

Physalis (Chinese Lantern) GM01P007-01 6.0cm LGM01P007-02 5.0/4.0cm Set of 2

Piggyback GM01P008-01 7.5cm VL GM01P008-02 6.0cm LGM01P008-03 4.5cm MGM01P008-04 4.0cm S

Philodendron Xanadu GM01P006-01 10.5cm GM01P006-02 11.0cm

Poinsettia (Euphorbia Pulcherrima) GM01P009-0110.0cm XLGM01P009-02 7.5 cm VLGM01P009-03 7.0cm LGM01P009-04 5.0cm MGM01P009-05 4.5cm S

Poppy Long GM01P010-03 5.5cm S

Poppy GM01P010-01 14.0cm VLGM01P010-02 11.0cm L

SK Great Impressions Leaf Veinerscontinued

Moulds & Veiners


Strawberry GM01S005-01 6.0cm L

Strawberry Wild GM01S005-02 4.0cm

Tellima (Fringe Cups) GM01T001-01 6.5cm VLGM01T001-02 6.0cm LGM01T001-03 4.5/3.0/2.5cmSet of 3

Thistle (Carlina) GM01T002-01 7.0cm GM01T002-02 11.0cm GM01T002-03 9.5cm GM01T002-04 10.0cm

Rose Ruscus GM01R005-01 8.0cm

Sea Holly (Eryngium) GM01S001-01 8.0cm

Scutellaria (Helmet Flower) GM01S002-01 6.0cm LGM01S002-02 5.0cm MGM01S002-03 4.0cm S

Solomon’s Seal GM01S003-01 10cm L GM01S003-02 7.5cm M GM01S003-03 6cm S

Spathiphyllum (Peace Lily) GM01S004-01 10.5cm L GM01S004-02 8.0cm M

Prayer Plant (Maranta) GM01P011-01 5.0cm

Protea GM01P013-01 10.0cm VLGM01P013-02 8.0cm

Rose Briar GM01R001-01 6.0cm LGM01R001-02 4.0/2.5/2.0cm Set of 3

Rose CuriosityGM01R002-014.0/3.5/2.5/2.0cm Set of 4

Rose Rugosa GM01R003-01 7.5cm VLGM01R003-02 4.5/3.0/2.0cm Set of 3

Poppy Round GM01P010-04 4.5cm S

Primrose (Primula) GM01P012-01 8.5cm VL

GM01P012-02 7.5cm L GM01P012-03 5.5cm M GM01P012-04 4.0cm S

Rose Tea GM01R004-01 9.0cm XL GM01R004-02 7.5cm VL GM01R004-03 6.0cm L GM01R004-04 2.2/5.3/5.4/4.5cm L Set of 4GM01R004-05 2/2.5/3cm S Set of 3

Tibouchinia GM01T003-01 10.5cm XLGM01T003-02 7cm LGM01T003-03 5.5cm MGM01T003-04 5cm S

Tomato GM01T004-01 8.0cm

Tulip GM01T005-01 18.0cm

ViburnumGM01V001-01 6.0/5.5cmSet of 2

Violet (Viola)GM01V002-01 6.5cm VLGM01V002-02 4.0cm LGM01V002-03 3.0/2.5cm Set of 2

Moulds & Veiners


Abutilon (Flowering Maple)GM05A001-01 4.5cm

Alstroemeria (Peruvian Lily) GM05A002-01 7.0cm L Set of 2GM05A002-02 5.5cm S Set of 3

Amaryllis (Extra Wide)GM05A003-01 12.5cm

Amaryllis GM05A003-02 13.0cmGM05A003-03 12.5cmGM05A003-04 13.0/12.5cm Set of 2GM05A003-05 8.0 cm S Set of 2

Anthurium (Flamingo Flower) GM05A004-01 8.0cm LGM05A004-02 5.5cm MGM05A004-03 4.0cm S

Anthurium Dimpled (Flamingo Flower) GM05A004-04 9.5cm VL GM05A004-05 8.0cm L GM05A004-06 5.5cm M

Anthurium Pink Champion GM05A004-08 8.5cm XLGM05A004-09 6cm L

Christmas (Lenten) RoseGM05C003-01 3.5cm L (cupped)GM05C003-02 3.5cm LGM05C003-03 2.5cm M

Clematis Alpina GM05C004-01 3.5cm

Clematis Henryii GM05C004-02 8.0cm

Clematis Lasurstern GM05C004-03 9.0cm Wide

Clematis Lasurstern GM05C004-04 9.0cm Narrow

Begonia GM05B002-01 Set of 2

CamelliaGM05C001-01 4.5cmSet of 2

Carnation GM05C002-01 4.0cm

Anthurium Long(Flamingo Flower)GM05A004-07 11.5cm VL

Bougainvillea GM05B001-01 4.5cm

Clematis Montana Alba GM05C004-05 4.0cm Set of 2

Clematis Orientalis GM05C004-06 4.0cm

Clematis Sieboldii GM05C004-07 (1) 5.5cmGM05C004-08 (2) 4.5cm

Clematis Viticella GM05C004-09 3.5cm

CosmosGM05C005-01 5.5cm LGM05C005-02 4.5cm MGM05C005-03 3.5cm S

SK Great Impressions Petal VeinersSquires Kitchen’s Great Impressions range includes over 900 moulds and veiners. Made from silicone rubber approved for food contact, all moulds can be used with a variety of media including pastillage, Sugar Florist Paste (SFP), marzipan, sugarpaste, Modelling Cocoform, boiled sugar and cold porcelain. Designed and made by talented craftsmen in our UK factory, the moulds and veiners are unsurpassable for quality and attention to detail so they’re ideal for creating delicate and lifelike shapes.


HelleboresUse SK’s specially-designed modelling pastes, moulds and dust food colours to create beautiful, realistic-looking sugar flowers like this Hellebore or Lenten rose, which is made up of five delicate sepals surrounding a centre of stamens and green nectaries.

Method

1. Secure a bunch of cream stamens around a 30-gauge white wire with PVA glue and cover the base of the bunch with ¼-width green floral tape.

2. For the nectaries, roll out some Pale Green SFP and cut out two calyx shapes. Cup the centres and glue one calyx on top of the other. Glue the base of the stamens and thread the stem through the centre of the nectaries. When dry, dust with Leaf Green and Vine dust food colours.

3. On a grooved board, roll out some White SFP very thinly. Cut out a sepal with a rose petal cutter and insert a ¼-length 30-gauge white wire along the groove almost to the tip.

4. Vein the sepal using the SK Great Impressions Lenten Rose Petal Veiner with the ridge at the front instead of the back. Place on a foam pad and use a ball tool to thin and soften the edges. Cup gently then set aside to firm a little. Make five sepals for each flower.

5. While the paste is still quite soft, dust the inside and outside of each sepal with Vine dust food colour from the base outwards, and a soft pink blend of Edelweiss and Cyclamen dust food colours from the edges inwards. Over-dust the edges with Cyclamen.

6. Attach the sepals around the flower centre using floral tape. Attach the first two sepals with their edges overlapping, then secure the third sepal opposite these two and finally add the fourth and fifth sepals in the gaps.

By Lesley Bassett for Cakes & Sugarcraft magazine.

Moulds & Veiners


Daisy Centres GM05D002-01 Set of 3

Daylily HemerocallisGM05D002-02 8.0cmSet of 2

Erythronium(Dog Tooth Violet)Petals/Leaf GM05E001-01 4.10cmSet of 3

Eryngium (Sea Holly Centre) GM05E002-01 L

GM05E002-02 S

Fritillary Imperialis GM05F001-01 6.0/5.5cmSet of 2

Hibiscus Petal & Sepal GM05H001-01 10x13cm XL

Daffodil (Narcissus) GM05D001-01 4.5/3.0cm L (Set of 2)GM05D001-02 2.5cm Mini (Set of 2)

Hibiscus Petal GM05H001-02 9cm VL

Iris Bearded GM05I001-01 (3 Pieces) 10.0cm

Iris Dutch GM05I001-02 (3 Pieces) 7.0cm

Iris JapaneseGM05I001-03 (3 Pieces) 9.0cm

Iris Mini GM05I001-04 (3 Pieces)5.5cm

Hibiscus Petals/LeafGM05H001-03 5.5/4.5/3.5cmSet of 3

HydrangeaGM05H002-01 3.5cm SGM05H002-02 4.0cm L

Iris Danfordiae GM05I001-05 (3 Pieces) 7.5cm Mini

Lily Asiatic GM05L001-01 9.0cm

Lily Black Magic GM05L002-01 (2 Piece) 13.5cm

Lily Brushmarks GM05L003-01 7.0cm

Lily Casablanca Wide GM05L004-01 12.0cm

Lily Casablanca Narrow GM05L004-02 12.0cm

SK Great Impressions Petal Veiners continued

Lily CasablancaTextured PetalGM05L004-03 12.0cmSet of 2

Lily All Veined GM05L005-01 7.5cm

Lily Central Vein GM05L005-02 5.5cm

Lily Veined & Central Veined GM05L005-03 7.5/5.5cm Set of 2

Lily LongiflorumGM05L006-01 16.5cm VLGM05L006-02 12.0cm LGM05L006-03 11.0cm MGM05L006-04 11.5/11.0cm Set of 2

Moulds & Veiners


Lily Regale GM05L007-01 (2 Piece) 14.5cm

Lily Stargazer A GM05L008-01 10.0cm

Lily Stargazer B GM05L008-02 10.0cm

Lisianthus (Eustoma) GM05L009-01 5.5cm

MagnoliaGM05M001-01 10.5cm VL

Orchid Frilled GM05N502-01 5.5cm

Orchid Odontoglossum GM05N504-01 7.5cmSet of 2

Orchid Dendrobium GM05N503-01 8.0cm Set of 5

Orchid Phalaenopsis (Moth) GM05N505-01 Set of 3

Magnolia Wide

GM05M001-02 10.0cm

Magnolia Narrow GM05M001-03 8.5cm

Nasturtium (Tropaeolum) GM05N001-01 3.5cm

Orchid Cymbidium GM05N501-01 6.5cm

Orchid Cymbidium LipGM05N501-02

Moulds & Veiners


Orchid Slipper (Paphiopedalum) GM05N506-01 (4 Piece)

Orchid Cambria Wavey EdgedGM05N507-01 6cm

Orchid Cambria (Frilly Lips) GM05N507-02 Long Sepals 10cmGM05N507-03 Across Sepals 7cm

Orchid Cymbidium Lips GM05N508-01 Large 5cm WideGM05N508-02 Medium 4cm WideGM05N508-03 Small 3cm Wide

Orchid Miltoria Wasserfall GM05N509-01 6cm Wide 3 Sepals

Orchid Moth Phalaenopsis GM05N510-018cm Across

Orchid Moth Phalaenopsis GM05N510-027cm Incurved Wings

Orchid Vuylstekeara (Cambria Plush) GM05N511-017.5cm Across

Orchid Vuylstekeara GM05N511-02 6cm Across

Orchid Zygatopetalum GM05N512-01 6cm Across(Includes 2 Lips)

Pansy (Viola)GM05P001-01 3.5/3.0cm Set of 2

Peony GM05P002-01 5.0cm M

Poinsettia GM05P003-01 6.5cm GM05P003-02 5.0/4.0/3.5/3.0cmSet of 4

Poppy GM05P004-01 6.5cm L

Poppy Fan Shaped GM05P004-02 5.5cm M

Poppy Original GM05P004-03 5.0cm M

SK Great Impressions Petal Veiners continued

Moulds & Veiners


Rose Tea GM05R001-01 7.5cm VL

Tulip Mini GM05T001-05 4.5cm

Rose Tea Round GM05R001-02 6.0cm

Rose Tea GM05R001-03 5.5cm LGM05R001-04 4.0cm M

Rose Rosa Rugosa GM05R002-01 4.0cm

Sweet Pea GM05S001-01 3.5cm

Tulip Parrot GM05T001-01 5.5cm

Tulip Parrot Rococo GM05T001-02 9.0cm L

Tulip Mount Tacoma GM05T001-03 6.0cm

Tulip Triumph GM05T001-04 7.0cm

Whether your customer is completely new to working in sugar, or would like to develop their skills in making flowers, More Sugar Flowers for Beginners by Paddi Clark is the perfect place to start. The novice and more experienced sugarcrafter alike can benefit from the detailed photographs, drawings and templates of real flowers alongside sugar

specimens to create realistic flowers and foliage every time. The flowers are grouped into 14 stunning projects, from simple, elegant arrangements to more varied sprays incorporating an array of natural colours and forms. Read more about the book on page 174.

Moulds & Veiners


SK Cut & Form MouldsCut & Form moulds allow you to cut realistic leaf shapes from dough, pastry and even bread in a flash. What’s more, these clever moulds add the intricate leaf vein detail at the same time.

Made from silicone, SK Cut & Form Moulds are versatile and easy to use. As well as dough, pastry and bread, they can be used to make shapes with ice and sorbet, butter, chocolate, caster sugar, marzipan and much more. Simply press your chosen food into the mould, push the other half of the mould on top to create the impression and cut out the shape, remove the mould and turn out the decoration.

Oak Leaf Right Hand GM20N500-01Oak Leaf Left Hand GM20N500-02

VineGM20V001-01

IvyGM20H500-01

HollyGM20H001-01

FeatherGM20F001-01

Beech Leaf Small GM20B002-01Beech Leaf Large GM20B002-02

Blackberry LeafGM20B001-01

INTRODUCING

NEW Apple Leaf Mould

NEW Apple Leaf MouldGM20A001-01


Method

1. Mix 150g (5¼oz) of SK White SFP with 150g (5¼oz) of white sugarpaste. Colour the paste caramel with SK Bulrush and Daffodil paste food colours.

2. Lightly grease your palms with a little white vegetable fat. Knead a small amount of the SFP/sugarpaste mix and roll a ball in your palms. Push it firmly into an SK-GI Rococo Mould. Allow to dry for a few minutes before carefully turning out of the mould. Don’t allow the shapes to dry completely before adding to the cake as they will need to be slightly curved.

3. Make some SK Instant Mix Royal Icing according to the instructions on the packet. Colour it caramel with SK Bulrush and Daffodil paste food colours. Place some in a piping bag with the end snipped off and use it to attach the moulded decorations to the cake.

4. Mix some SK Light Gold metallic lustre dust food colour with clear alcohol to make a paint. Once the royal gold moulded paste is dry, paint it gold.

How to use SK Great Impressions MouldsThe Squires Kitchen Great Impressions Rococo Moulds used to decorate the top tier of this cake were created especially for this design. Made from flexible silicone rubber, the moulds are a great way to create perfectly formed edible decorations quickly and easily.

Royal Gold by Makiko Searle for Cakes & Sugarcraft magazine.

Squires Kitchen’s publishing team creates high-quality books andconsumer magazines which reach tens of thousands of creative readers in over 75 countries.

Books & Magazines

Featuring invaluable information and stunning designs, B. Dutton Publishing’s cake decorating and sugarcraft books are written by some of the leading names in the industry. And Squires Kitchen Magazine Publishing has been inspiring readers for over 18 years with well-established and trusted magazine brands.

Whether your customers bake for fun or for a living, SK books and magazines are an invaluable source of skills and expert knowledge.

Books & Magazines


If you’re a trade customer at Squires Kitchen you’ll probably have heard of our publishing division, B. Dutton Publishing. Led by founder and Squires Kitchen’s Managing Director, Beverley Dutton, the publishing team produces inspiring, innovative and high-quality books that excite readers and fuel their creativity.

B. Dutton PublishingInspiring cake decorators the world over

Specialist knowledgeB. Dutton Publishing is one of only a few publishers specialising in cake decorating books. Working closely with authors who are experts in the field – sugarcraft tutors, cake designers, magazine contributors, craft enthusiasts, and those who run their own cake making businesses – B. Dutton Publishing has built up a portfolio of over 30 titles to date. Almost all of these are based on aspects of cake decorating and sugarcraft, covering everything from simple party cake projects to guiding sugarcrafters through the challenging task of making a multi-tiered wedding cake.

World-class authorsAs well as publishing books for established authors such as Alan Dunn and Debbie Brown, we thrive on discovering new talent and working with amazing sugarcrafters who are making their début as authors. Eddie Spence MBE, Paddi Clark, Jan Clement-May, Mark Tilling and Kathy Moore are just some of the people who have written their first book for us. We’re delighted that all of these authors enjoyed their writing experience so much that they came back to us with more book ideas!

Meeting customers’ needsOur knowledge of the industry means that we know what cake decorators are looking for, so we can tailor our books to meet their requirements. Many of our titles have been reprinted, with demand growing all the time. Our titles cover the popular topics in cake decorating and sugarcraft – novelty cakes, wedding cakes, sugar flowers – and showcase innovative ideas such as making patterned pastes. Each and every book is made to the highest quality, giving readers a reference guide that they can use for many years to come.


Books & Magazines

New authors

Talented sugar artist, Carlos Lischetti, shows sugarcrafters of all abilities how to achieve expressive models with a flawless finish in Animation in Sugar. Spanish and Italian language editions are also planned, see page 175. Gemma McFarlane has catered for many allergy sufferers with great success and passes on her valuable knowledge in Allergen-free Baking and Decorating,which covers both cake making and decorating for those following special diets. Turn to page 176 for more information.

New additions to the Squires Kitchen’s Guide series

Launched in September 2012 with Squires Kitchen’s Guide to Working with Chocolate by Mark Tilling, our series of Squires Kitchen Guides is rapidly expanding. These popular hardback books written by sugarcraft tutors cover all the essential skills, turn to page 183 to see the full collection.

Foreign language editions

A selection of B. Dutton Publishing books has been translated into foreign languages for our ever-growing overseas client base, with many more in the pipeline. Turn to page 186 to see books such as Debbie Brown’s Baby Cakes in Italian, SquiresKitchen’s Guide to Making Sugar Animals in Spanish and Squires Kitchen’s Guide to Making Macaroons in French.

Follow-up titles

Following on from the success of Squires Kitchen’s Guide to Cake Shaping, cake artist and popular author Helen Penman is back with Cakes for the Boys. The fantastic collection of designs covers a wide range of hobbies and subjects, see page 175 for more information. We’re also working on books with popular authors such as Makiko Searle, look out for more information in future trade newsletters.

NEWRELEASE

Books & Magazines


New Releases

NEWRELEASE

Debbie Brown’s Baby CakesDebbie Brown

B. Dutton Publishing Ltd.

BK01A320-01 (hardback)

A gorgeous collection of utterly adorable cakes for the little ones in your life! Whether you’re hosting a baby shower, celebrating the birth of a new arrival (or two!), throwing a birthday party or organising a christening, you will find a cake design that’s perfect for the occasion. Plus, if you’re looking for individual gifts to give to your guests, Debbie shows you how to make mini versions of each celebration cake which are the perfect take-home treat. Who could resist plump little pea twins in a pod, tumbling teddies or kitten cupcakes? Includes tried-and-tested recipes, full instructions and step-by-step photographs throughout.

More Sugar Flowers for BeginnersPaddi Clark



Following the huge success of her first book, Sugar Flowers for Beginners (2008), popular tutor Paddi Clark introduces more stunning flowers and leaves that can be made in sugar. Ideal for cake tops or simply for displaying at home, each individual flower and leaf is created using simple yet effective techniques for truly realistic results. 28 flowers and leaves are featured, including the rose, gerbera, primrose, daffodil, water lily and cattleya orchid. Each comes complete with step-by-step pictures and Paddi’s trademark easy-to-follow instructions. Basic techniques are covered, not only for sugar floristry but also for covering cakes, meaning that readers of any skill level can decorate professional-looking cakes for special occasions.


Books & Magazines

Animation in Sugar14 beautifully hand-crafted modelling projects for celebration cakes

Carlos Lischetti



If you’re celebrating with friends and family, there’s no better gift for someone truly special than a hand-crafted cake made just for them. Now you can watch your very own cakes come to life as you learn to model with talented sugar artist, Carlos Lischetti.

Each and every cake is sure to bring a smile to everyone’s face: designs include a beautiful young ballerina, a jolly grandmother baking with her grandchildren, a futuristic robot, and a stylish groom gazing dreamily at his blushing bride.

Carlos’ professional yet accessible teaching style shines through, showing modellers of all abilities how to achieve expressive models with a flawless finish. What’s more, each cake is presented with an accompanying mini-treat project, perfect for party bags and wedding favours.

NEWRELEASE

SEPT 2012

There are more new releases in our Squires Kitchen’s Guide to... series on pages

183 to 185 and also in our Foreign Lanaguage Editions range on page 186.

NEWRELEASE

Cakes for the BoysHelen Penman



Making a celebration cake for the boys and men in your life is a challenge for any cake maker, especially if you’re a beginner. Cake artist and popular author Helen Penman is here to help with a fantastic collection of designs covering a wide range of hobbies and habits, offering something for every age and occasion. Designs include a magical wizard, an out-of-this-world alien, a cool camper van, a first car, a giant burger, a motorbike, and a muddy rugby scrum. You’ll find all the recipes, instructions and templates that you need, plus step-by-step cake carving pictures and full-colour photographs of each and every cake.

Books & Magazines


Cakes from Concept to CreationKathy Moore



Now you can turn your brilliant ideas into amazing cakes!

Cakes from Concept to Creation is a comprehensive guide covering all aspects of making and decorating a celebration cake, with clear information, copy-and-keep templates and tables and full-colour photography.

Kathy Moore is a former senior tutor at Squires Kitchen’s International School of Cake Decorating and a highly skilled sugarcrafter. This book contains over 20 years of experience and knowledge in the art of cake design and decoration. A fantastic reference work for beginners and advanced cake decorators alike.

Bob the Builder™Celebration CakesJan Clement-May



This fun and colourful collection of 13 celebration cakes, featuring hard-hat wearing Bob and all his friends, is a brilliant reference source for cake makers of all abilities.

More Titles

Allergen-Free Baking and Cake DecoratingGemma McFarlane



Allergen-Free Baking and Cake Decorating is the ultimate reference guide for cake-makers and sugarcrafters needing to bake for those with special dietary requirements. Gemma McFarlane has catered for many allergy sufferers with great success and passes on her valuable knowledge in this unique book which covers both cake-making and cake-decorating. This book includes recipes for dairy-free, wheat-free, gluten-free and vegan celebration cakes as well as tips on how to successfully decorate cakes with allergen-free products such as sugarpaste and

chocolate ganache. Divided into sections for different diets, this book includes 32 baking recipes, 12 recipes for fillings and modelling pastes and 15 beautifully decorated celebration cakes for all occasions. An essential for cake-makers everywhere, this myth-busting book covers everything you need to know about making and decorating cakes for special diets.

NEWRELEASE

OCT 2012


Books & Magazines

Dream Wedding Cakes Debbie Brown



Experienced sugarcrafters, first-time cake makers and couples planning for the big day will all find this fabulous book an invaluable source of inspiration. And the cakes aren’t just for weddings – if you’re celebrating an engagement, anniversary or Valentine’s Day, a cake will make the occasion extra special!

Debbie Brown is an accomplished cake decorator, author and sugarcraft tutor, with many titles published on novelty cake decoration. She is the UK’s best-selling author of novelty cake books and is renowned all over the world for her work.

All 12 cakes are presented as step-by-step projects, complete with a list of materials and equipment, clear instructions from start to finish, and images showing the stages of making the cake.

Cakes with CharacterMaisie Parrish



Whether you’re celebrating a birthday or anniversary, a wedding or christening, or even a first day at school, you’ll find a clever creation for every special occasion in Cakes with Character. Each cake tells a story and is complete with colourful characters in fun and amusing situations to put a smile on everyone’s face.

If you’re new to sugar modelling, the tools and equipment you will need are listed, basic cake covering techniques are explained, and helpful advice and step-by-step pictures are provided for figure modelling with Sugar Dough. Once you’ve mastered the basics, creating your own fabulous celebration cakes is easy! Clear instructions and step-by-step pictures accompany each project and there is beautiful, full-colour photography throughout. With so much fun and inspiration, Cakes with Character is a fantastic book for sugarcrafters of all abilities.

Children’s Character CakesDebbie Brown



Best-selling sugarcraft author, Debbie Brown, shows you how to replicate some of the most popular children’s characters of our time: Thomas the Tank Engine, Angelina Ballerina, Bob the Builder™, Fireman Sam, Pingu, Rainbow Magic, Barney and Oswald.

You’ll find a full-size celebration cake for every character plus some fun ideas for making mini cakes – a fantastic idea for party bags. Full-colour photography and clear, step-by-step instructions take you through how to bake, carve and cover a cake, as well as the all-important finishing touches for achieving truly realistic results.

Books & Magazines


Flowers and Foliage for Wedding CakesAlan Dunn



An exquisite collection of 12 stunning wedding cake designs from one of the world’s leading names in sugarcraft. With over 30 flowers, fruits, leaves and berries in sugar.

Flossie Crums and the Fairy Cupcake BallHelen Nathan with illustrations by Catherine Black and artwork by Kevin Shaw



Flossie Crums is almost eight, loves cooking and dressing up, and has fairies living in her garden. When they ask her to make fairy cupcakes for Queen Rosie’s birthday ball, she and her mum come up with some delicious recipes! This is the first baking adventure in the fairy kingdom of Romolonia – a beautifully illustrated fairytale adventure and recipe book rolled into one.

Cakes to Fall in Love With Makiko Searle



Makiko Searle is one of the UK’s leading names in wedding cake design. Her professional skills as a cake maker combined with a unique creative style have earned Maki a reputation for creating truly stunning and original designs. Cakes to Fall in Love With is an irresistible collection of contemporary cakes for all sorts of romantic occasions, including weddings, anniversaries, engagement parties and Valentine’s Day. Recipes, techniques, easy-to-follow instructions and equipment lists are all provided, so cake makers of all abilities can create their very own cakes to fall in love with. Beautiful, full-colour photographs of each sumptuous cake are featured throughout.


Books & Magazines

Modelling in Cold PorcelainTombi Peck and Alan Dunn


BK01A060-01 (paperback)

Cold porcelain can be modelled in a similar way to flower paste, so is a great hobby for sugarcraft enthusiasts. This book shows you how to model a range of popular flowers.

Making Sugar Cats for CakesSusan Griffiths



Even if you’re not a cat lover, you’re bound to know someone who is! And what better way to celebrate a special occasion than with a cake decorated with loveable cats made in sugar?

Miniature Flowers in SugarFumi Fukumuro



A unique collection of sugar projects in miniature from talented Japanese sugarcrafter, Fumi Fukumuro. This beautifully presented book features ten projects – including miniature cakes, a wedding gown and delicate fairies – each complemented with an arrangement of tiny flowers made in sugar. Step-by-step colour photographs and clear instructions make this book a wonderful source of new techniques for the keen sugarcrafter.

Marzipan MagicMaisie Parrish



Learn how to make your own individual animal characters in marzipan for cake tops and keepsakes. A great source of inspiration for marzipan modellers of all ages.

Books & Magazines


The Book of Patterned PastesGeraldine Dahlke



This fabulous title has transformed the world of cake design. Learn how to make patterns in sugar, such as stripes, checks, and variegated leaves and petals using clever techniques.

The Art of Royal IcingEddie Spence MBE

Foreword by Paddi Clark and Phil Vickery



The Art of Royal Icing is the long-awaited début title from one of the world’s greatest sugarcrafters. With a career in cake decorating spanning over six decades, the exceptional work of Eddie Spence MBE is presented in this unique and comprehensive book, demonstrating how you can use royal icing to decorate everything from an imposing wedding cake to a modest mini cake.

BK01A200-10 (hardback with slipcase) £150.00

B. Dutton Publishing has released a special collectors’ edition of The Art of Royal Icing.Only 200 copies have been produced, each one individually numbered and signed by the author. The collectors’ edition features an exclusive cover design encased in a rich, tactile material; silver-edged pages add a delicate touch of opulence; an elegant slipcase completes the immaculate presentation of the book.

Collectors’ Edition only available at RRP


Books & Magazines

The Masks of Professor Agostino DessìEdited by Jenny Stewart



Professor Agostino Dessì has hand-made over 30,000 masks during his formidable career, each one carefully constructed in papier mâché and delicately decorated to perfection.

In a beautiful display of Prof. Dessì’s work, this fascinating book brings together a handpicked selection of over 140 masks in luscious full-colour photography, including fantastical masks, Commedia dell’Arte characters, and portraits of his beloved daughter, Alice.

A mask maker for over 30 years, Prof. Dessì lives and works in Florence. In ‘The Man behind the Masks’, you can read about the Sardinian-born artist’s background, when and where his inspiration first originated and how his love for the world of masks has developed over the years. ‘A History of the Mask’ follows, outlining how masks have been used on a global scale for thousands of years, including the significance of the Venice Carnival.

Prof. Dessì even reveals the secrets of the mask making process so you can create your own works of art.

Starting a Cake Decorating Business From HomeKathy Moore

B. Dutton Publishing Ltd.BK01A110-02 (hardback)

An updated edition of this sell-out title is now available with a fresh, new look. The invaluable information based on years of research will help those planning to run a cake decorating business at home to find out how to avoid the pitfalls and head for a successful future.

For those who already trade from home, this book explains all the latest legislation from the Food Standards Agency so you can be certain that the business adheres to government guidelines. As well as up-to-the-minute information, there is a brand new chapter on websites and e-commerce.

Sugar Dough MagicMaisie Parrish

B. Dutton Publishing Ltd.BK01A095-01 (hardback)

Making a cake for a special person or a special occasion has never been so much fun! Sugar Dough Magic is a brilliant source of inspiration, packed full of 15 fun projects suitable for all ages and skill levels.

Sugar modelling expert Maisie Parrish guides you through all of the techniques required to cover and decorate a cake, as well as letting you into the secret of how to create the cute, loveable figures which have become her trademark.

Sugar Flowers for BeginnersPaddi Clark



In this fantastic book, Paddi gives clear instructions on how to make 26 popular flowers in sugar, explaining the elements of each flower and showing front, back and profile images to enable the reader to create their own accurate and realistic blossoms and leaves. This wonderful title sheds new light on flowers, exploring their visual appeal in more detail than ever before and revealing how they can be most successfully recreated in sugar. Beginners are guided through every stage of the process for achievable and rewarding results, whilst more experienced sugarcrafters can benefit from the attention to detail given with each flower.

Books & Magazines


Wallace & Gromit Cracking Celebration CakesDebbie Brown



A brilliant collection of 21 novelty celebration cakes. Whatever the occasion, you’ll find a ‘smashing’ Wallace and Gromit cake design for fans of the famous plasticine pals.


Books & Magazines

The Squires Kitchen’s Guide to... series is a collection of hardback books by sugarcraft tutors covering all the essential skills. Squires Kitchen’s Guides are suitable for cake makers of all abilities and are priced at an affordable £12.99 RRP.

SeriesSquires Kitchen’s Guide to...

Squires Kitchen’s Guide to Making Sugar FiguresJan Clement-May



Following on from the immensely popular Squires Kitchen’s Guide to Making Sugar Animals (2011), Jan Clement-May’s Making Sugar Figures brings you more fun with modelling in Sugar Dough. Hand-modelled figurines can be made to brighten up any celebration cake and Jan has them all covered, including a happy bride and groom (and optional vicar!), a proud policeman, a beautiful ballerina, a keen horserider, and lots, lots more. If you’re short of time or looking to make extra treats, you will find quick and simple cupcake designs for each character, which are perfect for parties. Jan provides simple, clear instructions for making her trademark characters, plus there are full-colour photographs and plenty of tips to guide you along the way. Suitable for sugarcrafters of all ages and abilities.

NEWRELEASE

Squires Kitchen’s Guide to Iced FlowersCeri DD Griffiths



Piped flowers are the perfect way to decorate cakes, cookies and desserts – once they’re piped just pop them on! Expert tutor Ceri Griffiths shows you how easy it is to make your own piped flowers, as well as some beautiful stencilled flowers made in royal icing. By following his simple instructions and step-by-step pictures, you can learn how to make ten pretty flowers including roses, violets, hydrangeas, poinsettias and a striking stencilled orchid. Ceri also shows how you can use your beautiful, edible blossoms to decorate cakes, cupcakes, cookies, cake pops and desserts.

NEWRELEASE

SEPT 2012

Books & Magazines


Squires Kitchen’s Guide to Making Sugar AnimalsJan Clement-May



Making sugar animals has never been so much fun! If you’re looking for a great way to decorate cakes, cupcakes or cookies, this book will show you how to model 16 cute animal characters the easy way. Divided into four creature categories – pets, dinosaurs, wild animals and aquatics – each individual animal comes complete with simple instructions and colourful photography. There’s also a colourful presentation idea for each section, so if you need inspiration for a celebration cake, party bag treats or just something to keep little hands busy on a rainy day, it’s all here! This is the third title from the popular cake decorator and tutor, Jan Clement-May.

Squires Kitchen’s Guide to Cake ShapingHelen Penman



If you’ve ever attempted to carve a celebration cake to make a football, your pet or even just a numeral, you’ll know how tricky it can be! Helen Penman comes to the rescue with this helpful guide to carving and decorating celebration cakes for all occasions. Learn how to use templates and just a few basic tools to make spheres, cubes, animal shapes, numerals and more from a simple sponge, then transform your cake by following the easy-to-follow decorating instructions. Features recipes, templates, portion guidelines and 13 celebration cake projects that are ideal for children’s parties.

Squires Kitchen’s Guide to Royal Icing TechniquesVivian Lee



Learn how to create stunning cakes and sugar work decorated in the classic medium of royal icing. This accessible introduction to royal icing techniques takes the beginner right back to basics, explaining all the essential skills and how to master them. The beauty of royal icing is that you can create quick yet impressive decorations for cookies, cakes and cupcakes and Vivian Lee takes you through 12 projects that will build your confidence as you work. An essential guide for beginners and a useful source of inspiration for intermediate sugarcrafters.

NEWRELEASE

OCT 2012


Books & Magazines

Squires Kitchen’s Guide to Making MacaroonsMark Tillling



It’s official, macaroons are here! Top pâtissier Mark Tilling shows you how to create these popular treats at home, with recipes, troubleshooting tips and inspired designs. Mark’s unique takes on the trend are captured in beautiful full-colour photography and the clear step-by-step instructions will ensure you can create impressive macaroons in your own kitchen with ease.

Squires Kitchen’s Guide to Working with ChocolateMark Tillling



Squires Kitchen’s Guide to Working with Chocolate is the perfect companion for chocoholics, dinner party hosts, pastry chefs, hobbyists and cake makers who want to create amazing handmade chocolates in their own kitchen. Working with a handful of basic equipment and using just four simple techniques, master chocolatier Mark Tilling shows you how to create your own boxes of truffles, chocolate decorations for cakes and cupcakes, and decadent desserts. What’s more, every stage of the process is shown in a colour photograph, so you can see step-by-step how to turn a bowl of chocolate into a beautiful creation! Whether you’re cooking for friends, making delicious gifts or catering for a wedding, Mark’s expert help and advice will ensure that your efforts never fail to impress. With easy instructions and full-colour images throughout, this indispensable guide will give even the absolute beginner the confidence to create their very own chocolate masterpieces.

MORE COMING SOON

Keep up-to-date with the latest titles from B. Dutton Publishing in the SK trade newsletter.

For more information contact our trade desk at [email protected]

See page 186 For our Foreign Language Editions.

Books & Magazines


Guia Squires Kitchen para Modelar Animales de AzúcarJan Clement-May


BK01Q001-01 (hardback)

Squires Kitchen’s Guide to Making Sugar Animals: Spanish language edition. Please see page 184 for a description.

Foreign Language Editions

Squires Kitchen’s Guide to Royal IcingTechniquesVivian Lee



Squires Kitchen’s Guide to Royal Icing Techniques: Italian language edition. Please see page 183 for a description.

Torte per bambiniDebbie Brown



Debbie Brown’s Baby Cakes: Italian language edition. Please see page 174 for a description.

Guide Squires Kitchen: Apprendre àfaire des MacaronsMark Tilling



Squires Kitchen’s Guide to Making Macaroons: French language edition. Please see page 185 for a description.

Issue 43, summer 2012 £4.99

WEDDINGCakesA DESIGN SOURCE

250Overnew designsdivided intodecorationtrends

Make Zoe Clark’s couture cake at home WIN

weddingaccessories

worth over

Bake theperfect

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THE ULTIMATE GUIDE TO CHOOSING YOUR WEDDING CAKE

SQUIRESKITCHEN

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ISSN: 1465-1998

£1,200Style your own wedding cake favours

SQUIRESKITCHEN

ISSN: 1464-9039

ALL YOU NEED TO BAKE AND DECORATE YOUR OWN CAKES

CAKES &

Cakes designedwith men in mind

SQUIRES KITCHEN MAGAZINE PUBLISHING

Discover celebrities’favourite recipes

MARY BERRY PEGGY PORSCHEN PHIL VICKERY MIRANDA GORE BROWNEMARIAN KEYES

SugarcraftIssue 117, summer 2012 £4.99


Books & Magazines

Being in the cake decorating and sugarcraft business, you’ll know how important it is to keep up-to-date with all of the latest news, techniques and products. Stocking Squires Kitchen magazines will help make sure you and your customers stay of the game.

Magazines

Cakes & Sugarcraft is an invaluable resource of tips, techniques, expert knowledge, book reviews and the latest product news in the world of cake decorating and sugarcraft. This glossy title is packed with step-by-step projects for all skill levels, from the absolute beginner to the professional. Each project is beautifully photographed and comes complete with easy-to-follow instructions for decorating everything from wedding cakes to cupcakes. Frequency: quarterly.

Wedding Cakes magazine showcases hundreds of the latest wedding cake trends in the UK and abroad, divided into style sections for easy reference. This fantastic title also includes step-by-step projects, book reviews and a complete contact listing of all featured designers. Frequency: quarterly.

Squires Kitchen Bake School was launched in March 2012, this unique magazine presents a whole host of baking inspiration, trade secrets and top tips. Find recipes and advice from some of the expert tutors at the esteemed Squires Kitchen International School in Farnham, Surrey, as well as other top writers and bakers in the industry, including Mark Tilling, Phil Vickery, Fiona Cairns, Ann Skipp, Peggy Porschen, Eddie Spence MBE, Paddi Clark, Susan Griffiths and Jan Clement-May. Frequency: biannual.

If you’d like to take advantage of your trade discount, we can set up a standing order for you to receive copies of every new issue in quantities over 3, 25 and 60 (per title). Please see the price list for discount details.

Please note that when a standing order is set up it remains in place indefinitely until we are advised otherwise. The quantity can be amended or cancelled at any time. Magazines will be invoiced at 21 days for UK customers. Overseas customers: please contact the trade department for more information.

Great trade customer discounts with standing orders

IndexAAlbumen ...................................................................... 80

Artista Soft Modelling Paste ........................................ 82

BBall Dragées.............................................................. 118

Books ................................................................ 172–186

Bridal Icing Sugar........................................................ 14

Bridal Satin Lustre Dust Food Colours........................ 94

Bridal Satin Shimmer Dust Food Colours ................... 94

CCandyfloss Colours and Flavours............................. 16

Chocolate

Alphabet and Numbers........................................... 59

Baking Drops .......................................................... 54

Cigarillos.................................................................. 66

Coated Real Coffee Beans ..................................... 70

Couvertures....................................................... 50–55

Crispearls ................................................................ 73

Dragées................................................................... 73

Filigree Decorations ................................................ 59

Ganache Mix ........................................................... 56

Leaves ..................................................................... 68

Marzipan............................................................ 17, 75

Mousse.............................................................. 22, 62

Panels...................................................................... 66

Pearls....................................................................... 73

Pencils ..................................................................... 68

Rolls......................................................................... 74

Shavings.................................................................. 70

Star Sprinkles .......................................................... 59

Transfer Sheets.................................................. 60–61

Turritella ................................................................... 66

Vermicelli ........................................................... 71–72

Choc Roses................................................................. 69

Cigarillos...................................................................... 66

CMC Gum ................................................................... 78

Coating Chocolate ...................................................... 51

Cocktail Sugar............................................................. 16

Cocoa Butter ............................................................... 54

Cocoa Nibs ................................................................. 70

Cocoa Powder............................................................. 54

Cocoform, Modelling................................................... 64

Cocol Colourings for Chocolate.................................. 58

Cocopave.................................................................... 56

Colours, Food ......................................... 16, 58, 86–102

Confectioners’ Glaze........................................... 78, 100

Couverture Chocolate ........................................... 50–55

Crystallised Edible Flowers ....................................... 117

Cupcake Cases..................................................... 36–46

Cut & Form Moulds................................................... 168

Cutters and Embossers .................................... 122–136

DDark Chocolate Mocha Beans.................................... 70

Decorative Loaf Baking Moulds.................................. 46

Designer Dust Food Colours ...................................... 92

Designer Paste Food Colours..................................... 87

Diamonds, Sugar ...................................................... 116

Dragées............................................................. 116, 118

Dust Food Colour Kit................................................... 91

Dust Food Colours .......................................... 91–95, 99

DVDs ......................................................................... 130

EEasy Melt Chocolate Flavoured Coatings................... 51

Edible Glue.......................................................... 78, 100

Edible Flowers........................................................... 117

Extension Icing ............................................................ 14

Extra Pure Cocoa Powder ........................................... 54

FFairy Magic Sparkles Dust Food Colours ................... 95

Flavoured Chocolate Coatings ................................... 51

Flavourings...................................................... 16, 25, 80

Florentine Mix .............................................................. 22

Flower Drying Stand.................................................. 130

Flower Paste.................................................................. 8

Flower Water ............................................................... 80

FMM Cutters, Embossers and Tappits.............. 124–130

FMM Professional Piping Kit ....................................... 14

Fondant Icing Mix............................................ 18–20, 74

Food Colour Pens ..................................................... 102

Food Colour Stands............................................ 95, 100

Food Colours ................................................ 59, 86–102

Food Paints ....................................................... 101–102

Fortified Albumen ........................................................ 80

Fountain Chocolate..................................................... 62

Fruit Fondant Icing Mix................................................ 20

Fruit Mousse................................................................ 22

Fruit Powders ...................................................... 25, 112

Fumi Fukumuro Miniature Cutters..................... 122–123

Funky Twists ................................................................ 71

GGanache, Chocolate ................................................... 56

Gelatine, Leaf .............................................................. 80

Gildesol Gilding Medium..................................... 82, 100

Gilding Kit.................................................................. 101

Girolle Cutter ............................................................... 74

Glaze Cleaner (IPA) ............................................. 78, 100

Glycerine ..................................................................... 78

Gold and Silver Leaf.......................................... 101, 118

Gold and Silver Paint................................................. 101

Great Impressions Leaf Veiners ........................ 156–161

Great Impressions Moulds................................ 140–154

Great Impressions Petal Veiners ....................... 162–167

Gum Arabic ................................................................. 78

Gum Tragacanth.......................................................... 78

HHazelnut Crunch ......................................................... 54

Heart Shaped Chocolate Centred Dragées................ 73

IIce Cream Dipping Chocolate .................................... 75

Icing Sugar ................................................ 14, 18–20, 74

Inspired! Chocolate..................................................... 55

Instant Mixes

Macaroon Mix.......................................................... 24

Bridal Icing Sugar.................................................... 14

Extension Icing ........................................................ 14

Marzipan............................................................ 17, 74

Mexican Paste ......................................................... 12

Nut Paste................................................................. 17

Pastillage Powder.................................................... 12

Petal Powder ........................................................... 12

Professional Royal Icing.......................................... 14

Royal Icing............................................................... 14

Run-Out Icing .......................................................... 14

Isomalt Specialist Sugar.............................................. 16

JJelly Belly® Jelly Beans ............................................ 115

KKits............................................... 14, 16, 87, 91, 99, 102

LLeaf Gelatine ............................................................... 80

Leaf Veiners, Great Impressions ....................... 156–161

Liquid Food Colour Kit ................................................ 87

Liquid Food Colours........................................ 87, 90, 98

Liquid Glucose ............................................................ 78

Lollipop Sticks ............................................................. 35

Lustre Dust Food Colours ..................................... 92–93

MMacaroon Mix.............................................................. 24

Magazines................................................................. 187

Marzipan Modelling Kit................................................ 16

Marzipan, Instant Mix ............................................ 17, 74

Maypoles..................................................................... 67

Metallic Lustre Dust Food Colours........................ 92–93

Mexican Modelling Paste (MMP) ................................ 12

Mexican Paste ............................................................. 12

Mocha Beans, Dark Chocolate................................... 70

Miniature Cutters ............................................... 122–123

Mini Butterfly Bows...................................................... 71

Mini Canes .................................................................. 71

Mini Pans and Accessories......................................... 28

Mini Paste Spatulas..................................................... 93

Modelling Cocoform.................................................... 64

Modelling Paste........................................................... 12

Modelling Tools ........................................... 16, 108, 130

Moon Beam Dust Food Colours ................................. 94

Mousse.................................................................. 22, 62

Muffin Wraps ............................................................... 35

NNon-stick Smart Mats................................................ 109

OOrder Form................................................................ 191

Organic Couverture Chocolate ................................... 51

Origine Chocolate ................................................. 52–53

PPaintbrushes ............................................................. 109

Paste Food Colour Kit ................................................. 87

Paste Food Colours ........................................ 86–87, 98

Pastel Dust Food Colours ........................................... 92

Pastillage Powder........................................................ 12

Patchwork Cutters and Embossers .................. 131–136

Petal Powder ............................................................... 12

Petal Veiners, Great Impressions ...................... 162–167

Petit Crunch................................................................. 56

Pillars ................................................................. 106–108

Piping Gel.................................................................... 78

Piping Kit ..................................................................... 14

Piping Sparkles, Scintillo........................................... 101

Plaster Pillars..................................................... 106–108

Pollen Style Edible Dust Food Colours ....................... 95

Popping Candies ...................................................... 114

Professional Food Colour Range.......................... 86–92

Pure Albumen.............................................................. 80

QQuality Food Colour (QFC) Beginners’ Kit.................. 99

Quality Food Colour (QFC) Complementary Products...

................................................................................... 100

Quality Food Colour (QFC) Range........................ 98–99

RRainbow Dust Sprinkles ............................................ 116

Real Fruit Fondant Icing Mix........................................ 20

Real Fruit Powders .............................................. 25, 112

Royal Icing................................................................... 14

Run-Out Icing .............................................................. 14

SScintillo Piping Sparkles............................................ 101

Shavings, Chocolate ................................................... 70

Silikomart® Silicone Moulds................................. 29–34

Silverwood Mini Pans .................................................. 28

Smart Mats ................................................................ 109

Sprinkles...................................................... 59, 114, 116

Stands, Food Colour ........................................... 95, 100

Strawberry Flavoured Chocolate Shavings................. 70

Sugar Diamonds ....................................................... 116

Sugar Dough Tools.................................................... 108

Sugar Dough................................................................. 9

Sugar Dough made with Natural Food Colour ........... 10

Sugar Florist Paste (SFP) .............................................. 8

Sugarcraft Wallet ....................................................... 109

Sugared Almond Dragées ........................................ 116

TTraders’ Day .............................................................. 192

Trade Portal ............................................................... 4–5

Transfer Sheets for Chocolate............................... 60–61

VVermicelli, Chocolate............................................. 71–72

Vestli House Cupcake Cases................................ 45–47

Vestli House Decorative Loaf Baking Moulds............. 46

WWedding Cake Shaped Cookie Cutter...................... 123

White Sparkle Sprinkles ............................................ 114

SQUIRES KITCHEN

Fax your order to: +44 (0)1252 714 714 Email your order to: [email protected]

Please do not send your card details by fax or email.

We will contact you for payment details once your order is ready to be dispatched.

International Sugarcraft Specialists

TRADE ORDER FORM

Please note: Minimum trade order is £80. Orders over £100 qualify for FREE delivery. Orders under £100 must be paid in full prior to delivery.

Please email [email protected] if you would like to receive a PDF version of this form. This form may be photocopied.

COMPANY NAME:

POSTCODE: CUSTOMER ACCOUNT NO.:

DELIVERY ADDRESS:

DATE (DD/MM/YY):

CONTACT EMAIL ADDRESS:

CONTACT TELEPHONE NO.:

PRODUCT CODE PRODUCT DESCRIPTION QUANTITY COST

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ORDER REFERENCE:

DELIVERY REQUEST TOTAL

Squires Kitchen, The Grange, Hones Yard, Farnham, Surrey GU9 8BB, UK.

Website: www.squires-shop.com

For all trade account queries contact Matt Robinson, Trade Customer Services Advisor

Telephone: 0845 61 71 814 or +44 (0)1252 260 264 Fax: +44 (0)1252 714 714

Email: [email protected]

Traders’ DayThere is such a thing as a free lunch!We regularly invite our traders to spend a fun and informative product training day with us at Squires Kitchen’s International School.

The day is hosted by some of our leading tutors who will take you through the full range of products and their many uses, showing you new ideas, product promotion, advice and skills. Come and be our guest for the day and treat yourself to a day of indulgence!

Plenty of tasting samples will be available and lunch and afternoon tea will be provided. There are many benefits of attending Traders’ Days so contact the trade department to find out when the next one is being held and book your space(s) now.

Cupcakes Dressed to Impress

Squires Kitchen, The Grange, Hones Yard, Farnham, Surrey, GU9 8BB, UK. Tel: 0845 61 71 810 (from UK, local call charges apply), +44 (0)1252 260 260 (from outside UK). Email: [email protected] Website: www.squires-shop.comTrade website: www.squires-kitchen.co.uk/trade

SQUIRES KITCHEN

NEW designs coming soon Popular designs in contemporary colours Made using thick, high quality greaseproof paper so they won’t go see-through

Available in packs of 36

Sugar Florist Paste

Squires Kitchen, The Grange, Hones Yard, Farnham, Surrey, GU9 8BB, UK. Tel: 0845 61 71 810 (from UK, local call charges apply), +44 (0)1252 260 260 (from outside UK). Email: [email protected] Website: www.squires-shop.comTrade website: www.squires-kitchen.co.uk/trade

The secret to stunning sugar flowersSquires Kitchen’s Sugar Florist Paste (SFP) has been developed especially for crafting delicate sugar flowers and leaves. Made

with carefully balanced ingredients, SFP is pliable, can be rolled paper-thin without breaking and gives a perfectly smooth finish.

SFP is available in White and 20 colours and is ready to use straight from the pack. Bright colours are sold in 100g bags, pastel

colours in 200g bags, plus White, Cream and Black can be bought in a 1kg bulk pack.

Squires Kitchen’s SFP is the UK’s top selling brand of flower paste and is suitable for vegetarians.

SQUIRES KITCHEN

Documents

Squires Trade Catalogue - 2nd Edition