Learn more Shop now Shop now Shop now Shop now Shop now Shop now Learn More Shop now Learn more Click Here Shop Kindle Amazon Music Unlimited for Family Shop now Shop Women's Shop Men's
Customer Discussions > cooking discussion forum

Calling All Cakers! - A New Sugarpaste Is In Town !

Sort: Oldest first | Newest first
Showing 1-25 of 28 posts in this discussion
Initial post: 7 Nov 2012, 19:58:49 GMT
Last edited by the author on 7 Nov 2012, 20:02:34 GMT
HEY?! Guess what?! -
Squires Kitchen has just released a new sugarpaste!
So, you too can now - "Discover the secret to flawless cake covering.....!"

Getting a flawless finish on celebration cakes is a number one priority for all cake makers. You need a sugarpaste that doesn't crack, dry out, shrink or go dull, which is why they have created Squires Kitchen (SK) Sugarpaste - a superior quality, ready-to-roll icing created especially for all cake designers, from the humble home baker up to the expert in exhibition-standard work.

According to them - Armed with 30 year's of experience in the sugarcraft industry, plus specialist knowledge and extensive research, SK Sugarpaste has been developed whilst working closely with expert sugarcrafters to ensure the very best product for professional and unbeatable results, every time.

You can use the new SK Sugarpaste to cover celebration cakes of all shapes and sizes to a super-smooth and silky finish. And as well as modelling simple decorations such as roses and bows, it is also perfect to use with cutters to decorate cupcakes, biscuits and special cakes.

It is currently available in White and Ivory, and in 1kg packets, and 5kg boxes - with the promise of many more sizes and fabulous colours to follow soon. So, if you do have a special cake in mind? or just fancy giving it a go? - then have a look out for its distinctive blue and white designer packaging in-store or online now.

And for just this week, they are offering an exclusive introductory price of £3.75 on 1kg, and £17.50 on 5kg White SK Sugarpaste. This trial price is only available until Tuesday 14th of November though!......Enjoy!......x

Posted on 8 Nov 2012, 09:30:35 GMT
Thanks for that Suzie, Dave and I are planning to do Christmas cakes this year, we had such fun with Kate,s wedding cake and we amazed ourselves that we had done such a good job of it so we are going to have another bash at it. The new paste sounds amazing. By the way, what is Mexican paste? XxxDiamond.

Posted on 10 Nov 2012, 21:55:27 GMT
FSamuel says:
Bumping up this thread. Sounds fabulous.

Posted on 14 Nov 2012, 21:11:39 GMT
Charlie says:
Hey Diamond, congratulations to your daughter. Glad you had a lovely time and that the cake was a success. Well done to you guys. I'm sure the cake meant so much more than a shop bought jobby to everyone who got to enjoy it

In reply to an earlier post on 15 Nov 2012, 14:55:06 GMT
Last edited by the author on 15 Nov 2012, 14:58:56 GMT
Hiyah Diamond.....x
I'm so glad that the wedding was such a fantastic success - you really deserved it to be too, after all your hard work to make it a day to always remember for your daughter, Kate. I'm also delighted that you and Dave had such great fun with your cake that you want to do it all over again for Christmas? - brilliant!

Mexican Modelling Paste (a Ready To Use paste from Squires Kitchen - again!) is one of my most favourite playthings! It is used very like Flower Paste (which I really hate!) for all your modelling, frills, drapes, garlands, plaques and also for bas relief work - anywhere a stronger and non-sticky paste is required to hold it's shape. It colours up very nicely, and evenly - plus as it's name suggests, it is also the ideal paste to use with any moulds. And it is simply great to work with when making up models and figures too, as it also has a much less elastically-stretchy consistency than Flower Paste.

And, unlike Flower Paste which has all the texture, and also quite frankly the appeal too(!) of rather manky, pre-chewed Chewing Gum?!! - it is so much softer, silkier, and so is far easier to play with, in my opinion. It sets really firm and quite beautifully too, with such a lovely and clean, ultra fine and smooth 'porcelain' quality finish - and yet still remains soft enough to eat with a much pleasanter taste to Flower Paste as well. Yep, I definitely absolutely adore the stuff, Diamond!!! :o>

(*Hmmm? - I wonder if you can possibly guess what I think of Flower Paste?.....!!!*)

Posted on 16 Nov 2012, 19:58:24 GMT
Charlie says:
Suzy!!! I need you're cakey skills again, I'm planning cake for Elissa's birthday party. It's the carousel cake in The Birthday Cake Book have you got it? I want to make the horses so they don't collapse obviously, do I use something to make the icing stiffer? I'm planning to make your snowy rocky road too if I can find the recipe again. sounds yum and the colours of pistachio's and marshmallows are perfect for little girl party. hope you on the mend hun, hate to think of you in pain and unhappy :(

In reply to an earlier post on 16 Nov 2012, 20:46:08 GMT
Last edited by the author on 17 Nov 2012, 09:38:17 GMT
Hi Charlie.....x
I'm going to be offline as of tomorrow for a couple of days - so I'll try and answer what I can now?!
I can't access my books right now, but I think that I can guess what you are trying to do? If you look upwards a post then you will see me talking about Squires Kitchen Mexican Modelling Paste. That, or pastillage would be your best bet, I reckon? Does the book not offer you any advice? Or is it one of those annoying cake designs that say just use ordinary sugarpaste - when it is SO obvious that it will not work! because it can't possibly set hard enough?!! I hate it when they do that!!!

You can buy it in white, and colour it as you would with usual sugarpaste, and then let it dry overnight or preferably a couple of days if possible in a cardboard cake box - which will keep it clean and allow it to dry out quicker. You could also fortify it by sprinkling in some Gum Tragacynth or Tylose Powder, but if you give it enough time it should dry pretty firm without them. Just try not to handle your models too much though, as the warmth of your hands may soften them slightly, whilst finishing them off.

If you are going to mount the horses on poles then you need to do it while they are still soft, before you let them dry out, or they will need forcing through afterwards and will very likely break your models open. I would suggest you use a very fine metal or wooden pole if possible - the books often suggest spaghetti? - but from my experience - it breaks far too easily, and will also absorb moisture from out of the icing and soften.

The Snowy Rocky Road recipe? - yes, I put that on the "Ideas for Christmas nibbles" thread last night.
I hope that helps, Charlie?!.....x

Posted on 16 Nov 2012, 21:00:21 GMT
Charlie says:
Thank you for taking the time to get back to me Suzy, so sorry to hear you're going into hospital. My thoughts are with you and I hope that you get positive results from your stay. I know you will be very much missed around here. I think you've answered me, but just to clarify regular sugarpaste wouldn't dry firm enough to hold it's shape you think?

In reply to an earlier post on 16 Nov 2012, 21:07:41 GMT
pixie says:
Good luck tomorrow Suzy...what a drag going into hospital at the weekend! Hope all ok...Your Health dept better than ours ...they'd make us wait til monday and say no docs around til then! Best wishes..xx

In reply to an earlier post on 16 Nov 2012, 21:13:31 GMT
Last edited by the author on 16 Nov 2012, 21:14:15 GMT
Absolutely not, Charlie. You will simply never get it firm? Not unless you generously sprinkle in a lot of Gum Trag, or Tylose? - but I don't know if you will be able to get those easily? I would go with Modelling Paste myself. It is such a safe and reliable product that is tailor-made for this kind of modelling, and it tastes okay if eaten, and it will keep for years afterwards too - in an airtight box as wonderful souvenirs of Elissa's beautiful birthday cake.....x

No Pixie, I'm sure it will be fine. Everything is all set up and scheduled for tomorrow - I just don't know when I will be allowed to come back home.....x

In reply to an earlier post on 16 Nov 2012, 21:16:13 GMT
pixie says:
Well it takes as long as it takes mate..you have to trust they looking after you and you will be home soon..xx

In reply to an earlier post on 16 Nov 2012, 21:17:35 GMT
X ! - Bye Pixie.....x

In reply to an earlier post on 16 Nov 2012, 21:18:59 GMT
pixie says:
Toodle pip old bean! xx

Posted on 16 Nov 2012, 21:56:34 GMT
Charlie says:
Thanks Suzy, take care lovely lady xx

Posted on 16 Nov 2012, 22:20:01 GMT
Only just picked up this post Suzy, take care Sunshine, we will all be thinking of you.love from another little sparkler.xxxxx

Posted on 16 Nov 2012, 22:23:57 GMT
Best wishes Suzysu. Hurry back.

Posted on 17 Nov 2012, 09:52:06 GMT
Chris Petch says:
wishing you better suzy take care x

In reply to an earlier post on 17 Nov 2012, 11:26:03 GMT
M. A. Harman says:
Mexican Modelling Paste is ideal for making models and for using in moulds as it holds it's shape better than sugarpaste. MMP is available at Squires Kitchen either from the shop direct, through their customer services or online. MMP is slightly stretchy to use. You wouldn't use it to cover a cake - it would dry too hard.

Posted on 17 Nov 2012, 23:50:19 GMT
Charlie says:
Thank you M.A. will have a look for some mmp I think for the horses.

Posted on 18 Nov 2012, 12:07:16 GMT
Last edited by the author on 18 Nov 2012, 12:08:44 GMT
Awww, thank you so much for all of your good wishes, my very special friends.....x

I'm home again and resting, in a lot more pain than I expected and also feeling extremely fragile - but very relieved it is all over. And the most wonderful news of all - despite having several abdominal biopsies taken just to be on the safe side, the Consultant now reckons there is no obvious signs of the much anticipated "big C". I feel such an incredibly blessed and very lucky girl today!!! :o>

I can't tell you how much I love this Forum of Fellow Fruitcakes -
and "Thank You" to each and everyone of you for being here.....x

Posted on 18 Nov 2012, 12:15:59 GMT
Last edited by the author on 18 Nov 2012, 12:17:01 GMT
pixie says:
Glad you are home and all is well! Celebrate today me thinks! Lots of love!x

You are so lucky with the Health care up there...not so sure ours would be a match!x

Posted on 18 Nov 2012, 12:17:47 GMT
Chris Petch says:
Your welcome Suzy just have a good rest and make sure you look after yourself xx

In reply to an earlier post on 18 Nov 2012, 12:56:46 GMT
Happy to have you back, Suzysu. Great that you had good news. :-)

Posted on 18 Nov 2012, 13:22:09 GMT
wobberoo says:
I'll bake YOU a cake, suzy x x x

Posted on 18 Nov 2012, 13:23:09 GMT
wobberoo says:
I think I'll buy it, instead. x
‹ Previous 1 2 Next ›
[Add comment]
Add your own message to the discussion
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Prompts for sign-in

Recent discussions in the cooking discussion forum (723 discussions)


This discussion

Discussion in:  cooking discussion forum
Participants:  10
Total posts:  28
Initial post:  7 Nov 2012
Latest post:  19 Nov 2012

New! Receive e-mail when new posts are made.
Tracked by 2 customers