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Andrew James Cake Decorating Set

Icing Kit for Both Professional Bakers & Beginners
SKU: AJ001512
  • £19.99
  • (FREE UK Delivery)
  • RRP £27.99
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Item out of Stock | Usually dispatched within 24 hours
  • Complete Cake Decorating Kit
  • Contains 8 Fondant Icing Tools
  • Piping Nozzles with 2 Reusable Bags
  • Decorating Turntable & Embossed Rolling Pin
Free Standard Delivery to UK mainland addresses
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2 Year Manufacturer's Warranty We will replace any faulty item within a two year period
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Create beautifully decorated cakes and bakes with your Andrew James Cake Decorating Set. Perfect for both beginners and expert bakers, this handy and easy-to-use cake decorating kit contains everything you need to add buttercream and frosting flowers on cupcakes and biscuits and stylish swirls and spirals on larger sponge cakes, multi-tiered cakes, and pastries. 

What is Included? 

This high quality cake decorating equipment from Andrew James includes: 

  • 8 Double-Ended Fondant Icing Tools
  • Piping Set with 24 Stainless Steel Nozzles & 2 Reusable Bags
  • Decorating Turntable
  • Embossed Rolling Pin 

Light and easy to handle, the double-ended icing tools feature:

  • A Ball Tool (Use for Shaping and Frilling) and a Mini Ball Tool 
  • A Bone Tool (Use for Smoothing Edges) 
  • A Star Tool (Use for Simple Star Designs) 
  • A Cone & Star Tool (Use Again for Simple Star Designs along with Flower Centres) 
  • A Dresden Tool (Use for Adding Detailed Veining to Flowers and Leaves) and a Mini Leaf-Shaping Tool
  • A Bulbous Cone Tool (A Multipurpose Tool for Hollowing out Shapes)
  • A Serrated Tool (Use to Add Smiles or Mouths to Figures and Add Patterns) 
  • A Shell & Blade Tool (Use for Intricate Designs & Cutting & Slicing)

The icing turntable acts as the perfect base for your cake decorating, giving you easy access to all parts of your bake. You can also use it as a presentation stand for your finished cake. In this handy set of cake supplies, you also receive an embossed rolling pin so you can create a delicate spiral pattern on larger sections of fondant icing, sugar paste, or marzipan, which can be used to cover your cake. 

With 24 stainless steel piping nozzles, you aren’t limited to buttercream and frosting options. Add gorgeous frosting flowers on the top of cupcakes or around the edge of a larger cake. You could also experiment with stylish spirals and swirls. Also, the reusable cotton piping bags are easy to clean and come with a plastic coupler to secure your nozzles to the bags. 

These quality cake decorating supplies from Andrew James are perfect for creating exquisite bakes for weddings, birthdays, baby showers, and christenings. 

Product Details
Additional informationMaterial: Plastic Icing Tools and Turntable, Stainless Steel Nozzles
Product FAQs
When Did Cake Decorating Begin?

The art of cake decorating actually began in 17th century Europe. However, cake decorating as we know it flourished in the 19th century, as the production of baking powder increased and the availability of temperature-controlled ovens in 1840 made baking a cake much easier. 

What Cake Decorating Techniques Can I Use?

How you hold a piping bag and the way you move it affects your icing decorations. Right handers should always decorate from left to right, and left handers should decorate from right to left. 

Right Hand Piping*:

  • 90 degree angle or straight up, perpendicular to the surface. Used when making stars or flat petal flowers.
  • 45 degree angle or half way between vertical and horizontal. Used for writing and borders.

Piping Direction: The angle of the bag to the work surface is only half the story of the bag position. The other half is direction in which the back of the bag is pointed. Correct bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock. When you hold the bag with the tip in the center of the clock, you can sweep out a circle with the back end of the bag. Pretend the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag.

Left Hand Piping:*

  • 90 degree angle or straight up, perpendicular to the surface. Used when making stars or flat petal flowers.
  • 45 degree angle or half way between vertical and horizontal. Used for writing and borders.

Piping Directions: The angle of the bag to the work surface is only half the story of the bag position. The other half is direction in which the back of the bag is pointed. Correct bag direction is easiest to learn when you think of the back of the bag as the hour hand of a clock. When you hold the bag with the tip in the center of the clock, you can sweep out a circle with the back end of the bag. Pretend the circle you formed in the air is a clock face. The hours on the clock face correspond to the direction you point the back end of the bag.

*Tips from Wilton. 

Piping a Zigzag: Use icing with a medium consistency and a nozzle with ridges. Steadily squeeze and glide the tip along the surface up and down. Continue piping up and down with a medium pressure. 

Check out these posts on our blog:

Raspberry Pink Velvet Cake from CountryLiving: 10-12 Servings

Pink Cake Ingredients:

  • Cooking Spray
  • 380g Cake Flour, Spooned and Leveled, plus More for Pans
  • 1 Tbsp. of Baking Powder
  • ½ Tsp. Salt
  • 2 Sticks of Unsalted Butter at Room Temp
  • 256g Granulated Sugar
  • 510g of Raspberries (Divided - Plus More for Decorating) 
  • 4 Large Eggs
  • 2 Tsp. of Pure Vanilla Extract
  • 750ml Buttermilk
  • 3 Drops of Pink Food Colouring
  • 3 Tbsp. of Seedless Raspberry Preserve

Raspberry Cream Cheese Frosting Ingredients:

  • 1 Stick of Unsalted Butter at Room Temperature
  • 4 oz. of Cream Cheese at Room Temperature
  • 1 Tsp of Pure Vanilla Extract
  • ½ Tsp of Salt
  • Meringue Kisses to Decorate 
  • Handful of Fresh Raspberries 
  • 675g of Powdered or Cane Sugar 
  1. Preheat the oven to 180oC. Grease and flour 3 cake pans, and whisk together flour, baking powder, and salt in a bowl.
  2. Beat butter and sugar on medium speed with the Andrew James Stand Mixer until light and creamy for 1 to 2 minutes. 
  3. Add your raspberries and beat until smooth for 15 to 20 seconds. 
  4. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled)
  5. Beat in the vanilla extract. Reduce the mixer speed to low and beat in flour mixture and buttermilk alternatively, beginning and ending with flour mixture, just until the flour is mixed in.
  6. Mix in the food colouring and divide the batter between your 3 cake pans. 
  7. Bake for 25 minutes - stick a skewer in the centre and see if it comes out clean. Cool for 10 minutes and then remove and place the cake layers on wire racks to cool completely. 
  8. Mix together the preserves and raspberries in a bowl. Place one layer on a cake plate and top with half of the preserve mixture. Repeat one more time.
  9. Top with the remaining cake layer.

Frosting Method:

  1. To make your frosting, beat butter and cream cheese on a medium speed with an electric mixer until creamy for 1 to 2 minutes. 
  2. Beat in raspberries, vanilla essence, and salt until raspberries are broken down for 15 to 20 seconds. 
  3. Reduce the mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition for 45 seconds to 1 minute. 
  4. Top with fluffy meringues and frosting flowers using the piping bags and nozzles.

 

 

Showing our 2 Andrew James Cake Decorating Set reviews with an average rating of Excellent.
Review Summary - 5 out of 5 based on 2 ratings.
July 22, 2018 | Miss karen robinson
Cake Decorating Set

I ordered this set mainly for the turntable and thought my nephew would like the rolling pin so it was more cost effective to order the set. Everything good quality.

July 22, 2018 | Miss Karen Robinson
Cake Decorating Set

I ordered this set mainly for the turntable and thought my nephew would like the rolling pin so it was more cost effective to order the set. Everything good quality.

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