PME Cake

Here’s Janet’s lesson on writing messages onto Cakes 🎂 #cakedecorating #vintagecakes BONUS PRO Tip: If your acetate isn’t lifting cleanly, don’t force it. Just leave it in place, pop the whole cake into the fridge or freezer for 15–30 minutes, and try again — it’ll release beautifully.

Out with the new, In with the old! 💖💖NEW😉 TREND ALERT💖💖 Our new vintage piping tube set includes 6 essential nozzles for Vintage Cakes: Nozzles for Large shells, Small shells, Small Frills, Drop flowers, Drop loops and Writing. Includes a piping guide to teach you all the essential piping techniques #vintagecake #lambethcake #heartcake #cakedecorating #cakedecoratingtools #pipingskills #pipingtechniques

This is Janet’s Pro Tip for you busy home bakers “Yes it’s OK to freeze”👌 🎂 CAKES Prep: Wrap tightly in cling film, then place in a plastic bag or airtight container (keep air out!) Freeze: Up to 3 months Defrost: Leave wrapped overnight at room temperature so moisture stays in the sponge. (Quicker for smaller cakes) 🧁 CUPCAKES Prep: Store in an airtight container or sealed bag Freeze: Up to 3 months Defrost: Leave out on the counter for a few hours (they thaw faster than whole cakes). 🧈 BUTTERCREAM Prep: Store in an airtight container or sealed bag (flattening the bag helps it defrost faster) Freeze: 3 months Defrost: Fridge overnight, then bring to room temp and re-whip before using. 🍪 COOKIE DOUGH Prep: Flatten the dough slightly and place in a plastic bag or container Freeze: Up to 3 months Defrost: Fridge overnight – chilled dough actually gives you cleaner cut-outs and better cookies. #bakingtips #baking #cakedecoratingtips

Pauline’s Surprise Basketweave Heart Cake 💕 - ALL THE RECIPES BELOW 👇 ✨ Vanilla Buttercream (for piping) - 600g unsalted butter (2 ⅔ cups / 5 sticks) - 1000g icing sugar, sifted (8 cups powdered sugar) Whisk butter 3–5 mins until pale. Switch to paddle, add sugar in thirds. Beat 15–20 mins until light, smooth and fluffy, scraping 2–3 times. ✨ Chocolate Buttercream (undercoat) - 300g butter (1 ⅓ cups) - 400g icing sugar (3 ¼ cups powdered sugar) - 100g cocoa powder (1 cup) - 50g melted dark chocolate (¼ cup) - 5 tbsp warm milk Beat butter, add dry ingredients gradually, mix in chocolate, then milk until soft and spreadable. Chocolate Cake (2 x 8” layers) Oven: 350°F / 180°C - 225g all-purpose flour (1 ¾ cups) - 400g sugar (2 cups) - 75g cocoa powder (¾ cup) - 1½ tsp baking soda - ½ tsp baking powder - 1 tsp salt - 2 large eggs - 1 cup milk (240ml) - ¼ cup oil (60ml) - 2 tsp vanilla • 1 cup boiling water (240ml) Mix dry ingredients. Add remaining (except boiling water) and beat 2 mins. Stir in boiling water (batter will be thin). Bake 30–35 mins. ICING TIPs: JEM 4 (guide lines) JEM 48 (basketweave) JEM 1ES (borders) Full piping method in the video ❤️❤️ Save for later!

Pauline teaches you how to Make Red Buttercream (Not Pink!) ❤️🍰 Buttercream is mostly fat, not water — so oil-based colours give you a true, rich red. We’re using PME Colour Drops for best results. ✨ Bonus tip: red deepens over time, so letting it rest overnight makes it even richer. ✨ Pauline’s Italian Meringue Buttercream Ingredients - 450g unsalted butter (2 cups / 1 lb), softened - 280g granulated sugar (1⅓ cups) - 85g water (⅓ cup) - 140g egg whites (about 5 large egg whites) Method ✨ Add the sugar and water to a saucepan and heat to 118–120°C / 244–248°F (soft-ball stage). While heating, whip the egg whites to stiff peaks. With the mixer running on medium speed, slowly pour in the hot syrup. Continue whipping until the bowl feels cool to the touch. Switch to a paddle attachment and add the butter in small blocks, beating until silky smooth. Pauline’s PRO Tips ⭐️ If it looks split — keep mixing, it will come back ⭐️ If not using straight away, refrigerate and re-beat before use ⭐️ Always let the meringue cool fully before adding butter No more pink surprises. Beautiful red buttercream, every time. ❤️🍰 #buttercream #vintagecakes #heartcakes #valentines #redbuttercream

Janet thinks: flowers are nice… but edible ones are better ❤️ 🌹 How to make Rose Cake Pops: - Mix leftover cake with buttercream, roll into a ball and pinch to a point (feel free to add flavourings or jam) - Add to a cake pop stick and chill until firm - Dip in melted chocolate or candy buttons and let set - For the rose, cut 6 fondant petals  • 1 for the centre  • 2 overlapping around  • 3 more to finish the rose - Soften petal edges with a ball tool Pro tip: If your fondant is soft, add a pinch of CMC and wait 5 minutes for extra structure. The sweetest little gift for your gals 💕 I’m gifting mine to Pauline & Debbie. #Galentines #CakePopRoses #CakeDecorating

We are so pleased our content has resonated with you all this year, at PME we love educating first ✨ Remember it’s Christmas so try not to stress, whatever you will bake will be amazing 🫶 #cakedecorating #christmasbaking

👩‍🍳This is Pauline’s Italian Meringue Buttercream - 450g unsalted butter (2 cups / 1 lb), softened - 280g granulated sugar (1⅓ cups) - 85g water (⅓ cup) - 140g egg whites (about 5 large egg whites) Method - Add the sugar and water to a saucepan and heat to 118–120°C / 244–248°F (soft-ball stage). - While heating, whip the egg whites to stiff peaks. - With the mixer running on medium speed, slowly pour in the hot syrup. - Continue whipping until the bowl feels cool to the touch. - Switch to a paddle attachment and add the butter in small blocks, beating until silky smooth. Pauline’s PRO Tips - If it looks split — keep mixing, it will come back - If not using straight away, refrigerate and re-beat before use - Always let the meringue cool fully before adding butter #buttercreamrecipe #cakedecorating

This is Janet’s Lesson on Bows this Christmas Baking Season 🎄🎀 Bow 1 🍃 Leaf bow – JEM 115 Bow 2 🎀 Squiggly ribbon bow – JEM 44 Bow 3 🍬 Fondant bow – JEM bow cutter Bow 4 ✨ Sprinkle charms (tweezers highly recommended 😉) Bow 5 🎁 lazy pre-tied bows ✨ Janet’s Buttercream Recipe for #1 and #2 - 250g softened butter - 400g icing sugar, sieved 👩‍🍳Beat the butter until light and fluffy. 👩‍🍳Add half the icing sugar and beat until smooth and creamy. 👩‍🍳Add the remaining icing sugar and continue beating until light, smooth and pipeable. 👇 Which bow is your favourite? Tell us in the comments! #ChristmasBaking #CakeDecorating #bows #BakingTips #FestiveBakes

Episode 2: BAKING SCIENCE with Pauline ✨ A Level Cake ✨ #bakingtips #cakedecorating Level cakes mean less waste, easier decorating and better sponge structure 🙌

✨JANET’S 3 PRO TIPS FOR PERFECT CHRISTMAS COOKIES✨ #christmascookies #baking If you want cleaner outlines, sharper details and smoother flooding… these are the tools that make all the difference. I’m using PME Supatubes — the 1.5 is specially made for cookie decorators and gives the most beautiful fine line. For flooding, I switch to the PME squeeze bottles (there’s two sizes!) and they come with that signature blue cap to keep every bit of air out. Total game changer. 🎄💙 JANET’S ROYAL ICING RECIPE: - Mix 15g egg white powder with 150g cold water - Whisk and let stand for 5–10 minutes - Add 1000g icing sugar, half at a time - Mix until stiff peaks - Thin with water depending on outline or flood consistency Happy Baking Christmas 🥰

Baking Science with Pauline, Episode 1 🧪 #bakingtips #cupcakes ✨ Pauline’s Vanilla Cupcake Recipe✨ Makes 12 cupcakes Bake: 18–20 minutes at 160°C fan / 350°F Ingredients: - 125g soft spread (spreadable margarine) - 125g caster sugar (US: superfine sugar or regular granulated blended slightly) - 125g egg (weighing eggs gives the most consistent results — about 2 large eggs) - 125g self-raising flour - 1 tsp vanilla extract If you can’t get self-raising flour: ✨ Use all-purpose flour + baking powder: - Measure 1 cup all-purpose flour (120g) - Remove 2 teaspoons - Add 1½ teaspoons baking powder - Add a pinch of salt - Sift together — that’s your homemade self-rising flour. Method: - Cream the soft spread and sugar until light and fluffy. - Add the eggs gradually and mix until combined. - Fold in the flour gently until smooth — don’t overmix. - Divide into cupcake liners and bake until soft, golden, and springy. 🥰🥰🥰