Cake Craft & Decoration - November 2014 UK

Oct Nov v4_OFC_CakeNovember2014 18/09/2014 16:09 Page OFC1
November 2014 3.70
The worlds leading sugarcraft magazine
Christmas
is coming...
Fabulous
reindeer cake
Exclusive step-by-step projects:
Santas workshop
Christmas snowglobe
Bauble cupcakes
Issue 192
NEC
Show
details
STEP-BY-STEP PROJECTS FOR ALL SKILL LEVELS
PLUS!
Christmas cookies
Edible lace
www.cake-craft.com
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Its our November edition already, and always a very popular month for the
magazine. Not only do we give you our first set of ideas for this years Christmas
celebrations, but we also have the Cake International NEC show to look forward to.
Julie Askew
Editor
Anglo American
Media Ltd, publishers
of Cake Craft &
Decoration magazine,
Cake Craft Guides:
Party Cakes, Wedding
Cakes & Sugar Flowers.
Books: Easy Steps in
Cake Decoration,
Easy Steps in Sugar
Flowers.
THE
Media Partner for
Cake International
NEC, Birmingham
7-9 November 2014
EventCity,
Manchester
6-8 February 2015
My Editors Choice this month is an amazing Snowstorm cake by Lisa Munro, the
like of which I have never seen done before, and so well made too. This so much
reminds me of getting the Christmas decorations down from the loft, as I always
rummage through the box to find my favourite snowstorm decorations to give
them the first of many shakes over the festive season.
20
Youll also love the prancing reindeer cake from new contributors Michael and
Graham Hockley, and from debut designer Rachel Lehane a simple Christmas
pudding cake. We also feature a Christmas cottage, Santas Grotto, a bauble, the
start of a three part feature on cake lace from Carol Deacon, an Ice-Crystal
wedding cake, cake pops and cupcakes from International designer Daphne Riteco.
26
As for the NEC, we have a comprehensive feature on all the aspects of the show,
which this year is hoping to inspire the younger generation by running a
Decorate the Tree competition open to children of 16 years old and under, with
the help of Shugarush.
And did you know that, as the worlds leading sugarcraft magazine, over the last
year we have brought you well over 100 cakes from our magazine projects, and
as usual these will be on display on our magazine stand and elsewhere around
the show. If you are coming along, do drop by and say hello to our team.
34
Julie Askew, Editor

editor@cake-craft.com
Tel: 02476 738846
ExCeL, London
27-29 March 2015
Cover photography:
Clark Smith-Stanley
is available as a digital edition!

Save over 13% on the single issue price
with a 12 issue digital subscription!
Visit www.pocketmags.com and search for
Cake Craft and Decoration Magazine
40
Follow us
on Facebook
www.facebook.com/cakecraftanddecoration
Our Step-by-Step guides are graded by difficulty

to help you choose the project suited to your level
and Twitter
https://twitter.com/CakeMagEditor
www.cake-craft.com
See page 14 for this project.
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Ingredients Nov_p03_CakeNovember2014 19/09/2014 10:42 Page 3
54
Ingredients
4
Dashing Through The Snow! COVER PROJECT

Add a touch of magic to your Christmas celebrations with this fun Santas sleigh and cartoon reindeer
cake from two baker brothers Michael and Graham Hockley.
10
Market Place
The latest information from the cake industry along with fabulous free product giveaways.
14
Juliana Ice Crystal Celebration Cake PROJECT

Daphne Riteco makes a stunning tiered centrepiece creation for a family Christmas party or a winter
wedding complete with coordinating cake pops and bauble cupcakes.
20
Cute Christmas Hanging Cookies PROJECT

Children are invited to add to the ShugaRush Grotto at the NEC by decorating a cookie at the show or
bringing a decorated cookie with them ready to hang on the Grotto Christmas tree. Heather Bicknell
shows a few ways that these could be decorated.
26
Editors Choice Snowstorm Christmas Cake PROJECT

Our winter scene set in a snow globe cake created by Lisa Munro offers a challenging but oh so
rewarding project for you this month.
34
Simply Modelling Santas Workshop PROJECT

Part one of Jane Barracloughs project involves making the actual structure. Next month she will show
you how to fill the inside full of exciting Christmas preparations.
40
Christmas Bauble Cake PROJECT

You may be putting baubles on your tree very soon but how about making a bauble cake with the help
of Charlotte Watson for something a bit different this Christmas?
46
Gold Award Winning Cakes

Here we showcase some of the Gold award winning work from EventCity, Manchester and ExCeL,
London, 2014 Cake International competitions.
49
Cake International NEC Show

Cake Internationals NEC show is set to be the biggest yet, with even more going on, read all about
it here.
50
NEC Demonstration Schedule

We bring you all the demonstration information for this years three day event at the NEC in
November to help you choose and book seats in advance of the crowd.
54
Sugar Skills Edible Lace - Part 1 PROJECT

In the first of a three part series, Carol Deacon answers many questions about the very popular edible
lace techniques and creates several lace projects.
60
Chocolate Pudding De-Light PROJECT

A simple seasonal Christmas Pudding cake from new contributor Rachel Lehane.
68
Chocolate Cravings - Chocolate Christmas Cottage PROJECT

Tracey Mann shows you how to make this cute Christmas Cottage in chocolate along with a seasonal
Christmas tree.
70
Home Baking - Preparing For Christmas

Cut down on the stress and plan ahead with your seasonal baking with Valerie Hedgethorne who
offers Almond Meringue and Chestnut Gteau, Christmas Ice Cream, Viennese Ring Mince Pies and
Individual Christmas Cakes.
74
Food Facts - The Seasons Preserve

Valerie Hedgethorne gives seasonal information on mincemeat and includes two recipes for this
popular preserve, one of which is fatless!
79
Coming Next Month

Highlights from Decembers issue of
80
, make Christmas special with one of our stunning designs.
Subscribe Today
Make sure you never miss an issue of your favourite magazine.
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Hockleys_p_CakeNovember2014 17/09/2014 16:10 Page 4
Christmas
You will need
Consumables
ready to roll icing 3.75g (8lb 2oz)
white (Renshaw)
rectangular sponge cakes 43 x 23cm
(17 x 9in) with filling of your choice and
covered in white ready to roll icing x 2
edible glue or water
airbrush colours - violet and blue
(KopyKake)
shimmer spray silver (Dr Oetker)
heavy duty board 53 x 43cm (21 x 17in)
(Cornish Cake Boards)
ribbon white to decorate the board edge
(can be sprayed to match cake colour)
floristry tape brown width
wire white or green 16, 20, 24, 26,
28 gauge
Santa
modelling paste coloured with - red
extra, white, black extra, paprika/flesh,
egg yellow (Sugarflair)
cornflour
Reindeer
modelling paste coloured with - either
black extra, dark brown, red extra
(Sugarflair)
dust colour red, brown (Sugarflair)
As Christmas is
just around the
corner this
humorous
seasonal cake
depicts Santa
Michael and
flying through the
Graham Hockley
evening sky on
Christmas Eve, evoking
magical childhood memories
of looking out of the
bedroom window,
hoping to see
Father Christmas.
Happy Christmas
cake making.
Sleigh
modelling paste coloured with black
extra, red extra, mint green, melon
yellow, dark brown, egg yellow (Sugarflair)
cornflour
dust colour red (Sugarflair) or airbrush
colour red (KopyKake)
royal icing (without glycerine) red
extra colour
www.cake-craft.com
Photography:Clark Smith-Stanley
Tools
large rolling pin
large sharp knife
smoothers 2
cranked palette knife
airbrush and compressor
round cutter 2.5, 3, 9cm (1, 2, 3in)
star cutter 2 sizes
taper cone tool
small rolling pin
blade tool
dresden tool
small knife
icing nozzle No.1.5 (PME)
small brush
fine pair of scissors
airbrush and compressor
templates for sleigh
Christmas
Dashing Through
The Snow!
D
C
Christmas
1
Tip
The lovely topper
to this cake is not
meant to be
eaten, it is meant
to be kept as a
memento. To
make it into a
keepsake wire has
been used
throughout. To
ensure it keeps
correctly store
safely in a
cardboard box,
not plastic.
Alternatively if
you wish to eat
the models use
spaghetti in place
of the wire.
Make clouds 24 hours before required. Roll out white icing

4mm thick. Cut seven circles with a 9cm round cutter. Use the
knife to cut some of the circles in half or at varying depths. Use
a 3cm round cutter to shape the clouds.
Roll out icing to 2mm thick and cut out stars using the two
sizes of star cutter and spray with the silver shimmer spray.
Legs: Roll 34g red modelling paste into a 12cm sausage shape.
Fold in half and flatten the ends. Mark creases behind the knee
with a blade tool. Fold over to create kneeling position. Cut
26g wire into two x 4cm lengths and insert into the legs with
2cm showing. Attach boots to legs by sticking on to the wire.
www.cake-craft.com
Airbrush the cake and clouds lightly with blue. Dry for 5
minutes. Spray both with violet in patches for a mottled effect,
then spray lightly all over cake and clouds with a silver shimmer
spray. Dry for 30 minutes. Repeat on both sides. Spray some
patches more thoroughly to create a darker effect.
Santa - Boots: Roll out two x 2cm balls of black modelling

paste and shape each ball into a cylinder 2cm long. Roll out two
x 1.5cm balls black modelling paste and shape each ball into a
cone shape. Flatten slightly to create foot effect. Stick together.
Body: Use 34g of red modelling paste to make a pear shape.

Glue this to the top half of the legs. Push a 20g wire through
the top of the body where the shoulders will be with 4mm
showing each side.
Christmas
7
Coat Trim: Attach a 2cm ball of white modelling paste into a

thin sausage. Boot trims: 2 x 1.5cm balls of white rolled into
thin sausages. Neck: Make a 1cm white ball and attach to the
body. Belt: Make a 1cm black modelling paste strip and attach
with glue to the coat. Buckle: Roll and cut out a 5mm square of
egg yellow paste and stick on the front of the belt.
Arms: Roll out 16g red modelling paste into a 10cm long
sausage shape. Cut in half, leaving two x 5cm lengths. Trim the
edge of the shoulder so one side is flatter. This part attaches to
the body. Make creases where the arm bends using a blade tool.
10
Hollow out the end with a taper cone, where the gloves will be
attached. Dampen the part of the arm that attaches to the body
and press the arm on to a wire attached to the body either side.
Support the arms whilst they dry.
Gloves: Roll two x 1.5cm balls black paste. Shape into cones and
mark line to represent thumbs. Glue and attach to the end of the
arms. Trim: Roll two x 5cm balls of white paste into sausages.
11
12
Head: Roll a 16g of flesh paste into a ball. Make two holes with
the cone tool. Roll a small ball and attach for the nose. Use the
wider end of a 1.5 piping nozzle for the mouth. Roll two small
white balls and glue into eye holes with smaller, flattened blue
balls on top. Repeat with small black and white balls. Remove
the top of the head. Insert a 20g wire, hooked at one end,
through the head, leave 4cm showing at the neck and push the
head on to the body.
Hat: Shape 15g red paste into a cone. Fold the top
down and mark creases. Stick the hat on to the head.
Trim: Roll white paste into a sausage and stick to base
of hat. Add a small ball to the tip. Hair, beard,
eyebrows: Create these with small teardrop pieces of
white paste and attach to the face with glue.
Christmas
13
14
Reindeer - Antlers: Tape varying lengths of 26g wire together.

Cover the wire with quarter width brown floristry tape.
Head: Make a 3cm ball of pale brown paste. Pinch and shape as
shown. Cut a mouth with scissors and use a dresden tool to
shape it. Indent eye sockets with a cone tool. Hook the end of
4cm length of 20g wire, push the straight end into the eye and
out through the bottom of the head leaving 3cm showing.
15
16
Eyes: Use two small balls of white paste with smaller black balls
pressed flat on top. Finish with half a circle of brown paste,
flattened and stuck on as eyelid. Teeth: Flatten two balls of
white paste, cut and place in the mouth with a flat pink teardrop
for the tongue. Eyebrows: Attach two brown teardrops with glue.
Ears: Use two 9mm balls of brown paste. Shape and indent
with a dresden tool. Push two x 2cm lengths of 28g white wire
into the base of each ear leaving 1cm showing. Push into the
top of the head and glue. Repeat with the nose, using 8mm size
ball brown paste. Attach both sets of antlers.
17
18
Make a 5cm long teardrop from 25g of brown paste. Pinch to

flatten it at the ends where the legs will be. Push a 24g wire
through leaving 5mm each side to secure the legs on. Shape the
rear end from the 1.5cm ball of paler brown paste. Press flat for
the stomach and stick to the body. Make the tail from a small
teardrop of pale brown paste.
Legs: Use four x 20g balls brown paste. Roll into each into a 4.5cm
sausage. Knee: Pinch and rotate to shape. Flatten hoof ends and
mark creases. Add support to the legs with a 24g wire down
each leg, bent at the top leaving 1cm showing. Attach the legs.
Tip
Support the
underneath of the
body with tissues
or sponge pieces
to ensure there is
no weight on the
legs overnight
whilst they
harden.
www.cake-craft.com
Christmas
19
20
Tips
Attach the head with a small ball of paste underneath and insert
the wire into the body. For the flying reindeer insert a 16g wire
into the reindeer's rear with 17cm remaining. Leave for two
days to harden. Tape the wire and insert this into flower pick
filled with modelling paste before inserting this into the cake.
Sleigh: Dust the surface with cornflour. Roll out red paste 2mm
thick. Cut out the base and two side panels using templates A
and B. Leave for an hour, then turn over and dry for further four
hours. Using red extra royal icing pipe along the base panel. Attach
the two side panels. Prop them up and leave to dry overnight.
21
22
To give any
character a
finished look
brush with dust
colour, e.g. the
reindeer, brush
the cheeks with
red dust colour
and the body and
hooves with
brown dust colour.
You can use royal
icing instead of
edible glue
throughout the
making of this
cake.
Prop the runners
against suitable
supports as they
dry to allow the
curled runners
hold their shape.
The next day, roll out red modelling paste and cut out the final
two panels using templates C and D. Whilst they are still
flexible, glue them to the sleigh and leave to dry overnight. Roll
egg yellow modelling paste into a 4mm long sausage and attach
to the sleigh.
Sleigh Runners: Roll out grey modelling paste to 2mm

thickness. Cut two strips 19 x 1cm. Cut the front end to a
point and curl both ends of the runners. Dry for three hours.
Attach the runners to the base of the sleigh with glue.
23
24
Presents: Roll out different colours of modelling paste to 2mm

thickness. Cut rectangles 9 x 2.5cm score three lines evenly
apart and fold the paste into a box shape. Cut two
x 2.5cm squares to create the top and bottom of the presents
and attach. Roll out 9cm x 3mm strip of paste. Stick to the top
of the box to create a lid. Make a ribbon and bow as shown and
attach. Made as above.
Santas Sack: Cut out a 18cm circle of brown modelling paste.

Fold two thirds of the way up and pinch together. Twist
together two x 12cm thin sausages of brown modelling paste
for the rope. Wrap around the bag two thirds of the way up.
Position Santa, sleigh and reindeer on to the cake and stick
down with edible glue. Attach stars and clouds to finish.
MP Nov v2_p_CakeNovember2014 19/09/2014 10:34 Page 10
Market Place
'Market Place' is where you can find useful information from the trade or organisations
which we think will be of interest to readers. It's also the place where you can always
find an opportunity to pick up a free sample.
For a chance of winning one of Cakes Giveaways either:
Send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to
include your name, address and email address) or
Visit www.cake-craft.com and enter online from 9th October. The final date for the giveaways will be 4th November 2014.
online competition
Win A Full Set Of Coloured Modelling Paste
Renshaw have teamed up with Cake Craft and
Decoration magazine to offer five sets of their new
Coloured Flower and Modelling Paste, total value
130, which which are sure to tempt cake decorators
of all abilities! Prizes comprise: 5 full sets of the brand
new flower and modelling pastes, worth over 130.
their website is the ideal place to share your

baking ideas and where you can be inspired
about the exciting world of cake
decoration. Whether youre looking for
recipes and products to achieve professional
results, decorating ideas, tips or to see the
best techniques, this is the place to be.
Renshaw, established in 1898, have a long history

in Celebrating Cakes for Generations. With over Visit www.renshawbaking.com and join in the
100 years of baking, cake decorating and expertise, conversation.
15 moulds worth 230.00 to give away - PRIZE A

Decorate Cakes Easy And Effectively
With New Moulds From Karen Davies Cakes
Karen Davies Cakes have several new moulds in their range to give away to
our readers, starting this month with their new Alphabet & Numbers
Mould 25.00 which makes adding letters and numbers to cake quick and
easy! It even comes with punctuation and ordinals.
To enter this competition go to

www.cake-craft.com and click on This Months
Competition. The closing date for this
competition is 4th November.
MK Mums - World Record Breaking

Attempt BBC Children In Need
A group of mums organised by
Dabinder Hutchinson have launched
cakesforkids in an attempt to bring
the community of Milton Keynes
together to break the world record for
the longest line of cupcakes and raise
money for childrens charities.
Then there is a new Girl Mould 15.50 which gives you a fully dressed,
handmade figure, perfect for any occasion! You can colour her dress and
features, so she looks like a specific person. This mould also comes with a
set of roses which you can embellish the cake with, place in her hair or
create a beautiful bouquet for her to hold.
The team at cakesforkids have

recruited schools, community groups
and businesses to support them in an
amazing world record breaking event @centre:mk, on BBC Children in
Need night, 14th November 2014.
Or how about the new Boy Mould 15.50, like the girl mould he can
be used to create a fully dressed, handmade figure. Once again you can
characterise him for any occasion.
Around 14,000 cupcakes are required to

break the record and they need to
achieve a length of at least 606M, thats a
lot of cakes! They are appealing to the
general public to join them and bake for
children in need across the UK. To join
in this record breaking event or for more
information contact: Dabinder
Hutchinson 07887 823624
dabinder.hutchinson@googlemail.com or
Nina Montgomery 07827917579 nina.montgomery@cakesforkids.net
See the top of this page to enter

this draw and place November Karen Davies moulds
on postal entries.
10
www.cake-craft.com
There is a more serious side to all these cakes. The cakesforkids team are
raising money for 3 great childrens charities - The BBC Children in Need
Appeal, MK-Hospital Leos appeal - raising money to enhance the childrens
wards at MK Hospital and the Lovebug fund for Neve.
MP Nov v2_p_CakeNovember2014 19/09/2014 10:35 Page 11
Market Place
5 pairs of tickets worth 165.00 to give away - PRIZE B

Country Living Christmas Fairs
Get ready for the festive season with a visit to the Country Living Magazine Christmas Fair to gather lots of
inspirational ideas for the time of year when everyone wants to make merry. These three great events in
London, Glasgow and Harrogate will get you into the Christmas spirit.
Pick up unique gifts to delight your loved ones, as well as inspired ideas
and decorations to bring that magical Christmas sparkle to your home.
Meet hundreds of artisan designers and makers along with farmers and
growers from across the British Isles, Gathered together under one roof
are all the ingredients youll need for the forthcoming festivities.
This year there are lots of new
things to discover at the Country
Living Magazine Christmas Fair so book your tickets now and take
advantage of the special
readers offer price which represents a
saving of more than 20%.
We have a special readers ticket offer for all these shows but you must
quote COUNTRYWIDE02 when booking. London 12-16 November
price 12.00 (as opposed to the ticket price on the door which is
16.50). Glasgow 20-23 November, and Harrogate 27-30 November
price 9.00 (Glasgow standard price on the door is 12.50; Harrogate
standard price on the door is 12.00).
Call 0844 848 0160 for more information or to book online see
www.countrylivingfair.com
We have 5 pairs of tickets to giveaway to our readers who can select the fair of their choice when they win.
To apply for this giveaway see the details on page 10 and enter easily online, placing Country Living Tickets
on postal entries.
1 bumper collection worth 264.68 to give away - PRIZE D

Cake Lace Bumper Bundle
Cake Lace offers unique design concepts and products never seen before in edible lace.
They are the only company to offer pre-mixed and pre-coloured edible lace mixture as
well as their UNIQUE 3D silicone mats which create beautiful depth, dimension and
designs which look just like real lace!
Cake Lace and Claire Bowman are always
inventing new and unique concepts, taking
edible lace to the next level and allowing users
to create incredible designs. For example,
their Fantasy Flower Cake Lace mat which
allows you to make wired 3D dimensional
flowers! And the WORLDS FIRST edible
sequin lace mat which even has the facets and
a hole in the centre, just like real sequins!
Not pictured here (because it's so new) but also offered in the prize bundle is the
BRAND NEW Chocolate Cake Lace! It smells and tastes just like chocolate and
means that you can now create lacy, intricate and beautiful designs in chocolate!
5 copies worth 150.00

to give away - PRIZE C
Mich Turners Cake School

This
beautifully
illustrated
book really
does provide
everything
you need to
know from
very basic
information
on how to
line cake
tins, make the cake
mixtures, to the neatest feature
decorations. Whether you are baking for
an afternoon tea, a small party or a lavish
celebration, Mich Turners Cake School
really will provide you with all need to
know so you can become your own
master cake maker. Indispensable tips are
given by Mich which she has
accumulated throughout her illustrious
career. Published by Jacqui Small this
hardback book 30.00 is available at all
good book stores. We have 5 copies to
give away to our readers. See the top of
page 10 for details on how to apply and
place Mich Turners Cake School on
postal entries.
We have two fab bundles for our

very lucky readers
Serenity Mat - 32.99
Beautiful Butterflies Mat - 32.99
Fantasy Flower Mat - 32.99
500g White Cake Lace - 16.99
200g Powder Pink Cake Lace - 15.99
Copper and Bronze Cake Lace Lustre
Dust - 3.95 x 2 = 7.90
Total = 139.85
Eternity Mat - 32.99
Sequins Mat - 19.99
Rosie Cupcake Topper Mat - 8.99
Snow Silver, Soft Gold, Cake Lace
Lustre Dust - 3.95 x 2 = 7.90
Cake Lace Spreading Knife - 6.99
200g Chocolate Cake Lace - 15.99
200g Purple Cake Lace - 15.99
200g Pearlised Red Cake Lace - 15.99
Total = 124.83
White Cake Lace starts at 8.99 and the pearlised range of Cake Lace colours start from 15.99 for 200g.
Cake Lace is quick and easy (ready in less than 30 minutes) and suitable for beginners as well as more
advanced cake decorators. Cake Lace is so flexible it can be draped just like real lace to create beautiful fabric
effects. Available from www.cakelace.co.uk and www.thecakedecoratingcompany.co.uk Join their fantastic
Cake Lacers on Facebook - facebook.com/CakeLaceLtd
To enter this draw see the top of page 10 and on postal entries please place Bumper Cake Lace Collection.
11
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Daphne Nov_CakeNovember2014 17/09/2014 11:15 Page 14
Wedding
Daphne Riteco
Juliana Ice
Crystal
Celebration Cake
This stylish festive confection, in its sparkling
wintery colour scheme of pearl, blue and silver,
makes a stunning centrepiece for a family
Christmas party or a winter wedding.
Alternatively match the colours to the chosen table
setting or wedding party colours.
The all-in-one jewellery mould can be used to
decorate everything you bake: cakes, cupcakes,
cookies, cake pops and even chocolates! The
cupcake decoration has no outer line and is
therefore also suitable to cut out stars, ice crystals,
snowflakes and even stylish flowers.
You will need
Consumables
round cakes 10, 12.5, 15cm (4, 5, 6in) about 9cm tall
round cake cards 10, 12.5, 15cm (4, 5, 6in)
white sugarpaste 1.2kg (2lb 6oz)
domed cupcakes
gum/flower paste 200g (8oz)
dust powder, royal blue
lustre dust powder, pearl, silver
clear alcohol
chocolate sticks (or dowels)
Tools
round cutter 10.5cm (Ateco)
triple leaf cutter (Sugar Artistry)
five star cutter 6cm
cocktail stirrers transparent
knife
paintbrushes No. 2, 4
rolling pin
cocktail stick
cutting wheel tool
eye shadow sponge
vintage all-in-one jewellery mould - Juliana (Art2Bite)
cornflour puff for dust
nozzle No.11 and a 2cm fluted cutter (for cupcakes)
sticks and ribbon (for cake pops)
14
www.cake-craft.com
Wedding
Photography: art2bite
15
Wedding
Preparation
Place the 10,

12.5, 15cm (4,
5, 6in) cakes on
the boards and
coat with white
sugarpaste. Add a
pearl dusted
gum/flower paste
ribbon to the
middle and top
cakes.
Making the Vintage Jewellery Ribbon: Make a sausage of

gum paste. Dust the mould and paste lightly with cornflour.
Push the paste firmly into the ribbon pattern with thumb and
smoother. Leave a surplus piece at one side to assist removal.
Make four. Keep loosely in a plastic bag to prevent them from
drying out and any possible damage to the gems.
Tip
Keep the ribbons
in a plastic bag
until needed.
Mix pearl dust with alcohol and carefully paint the gems and the
ribbon parts. Mix royal blue dust with alcohol and paint the
inside of the vintage leaves. Mix silver dust with alcohol and
paint the circle around the gems. Hold the eye shadow sponge
horizontal and carefully paint the vintage pattern on and
between the leaves.
Tip
Make seven
crystals. Three
are made in
advance and
allowed to dry
completely. Keep
the other four in
a bag.
16
Ice Crystals: Roll out 6

gum paste thinly, cut
out circles then keep
in a plastic bag until
needed. Dust the
mould and a circle
lightly with cornflour.
Place the circle on the
mould and put a small
ball of extra gum paste in the middle to fill the gem. Make a
ball of the dust-puff and press firmly. Keep to the centre so the
outside will have no indents.
Use the triple leaf
cutter to create the
crystal. Cut away the
excess with a knife.
Make an imprint at
each far end with the
base of a cocktail stick
and store in a plastic
bag until needed.
www.cake-craft.com
Use the cutting wheel tool to remove the surplus edges of the
ribbon. Retain some of the surplus of the ribbon end so you
can hold onto this whilst painting the piece.
Vintage Gem Brooches:

Make a sausage of gum
paste. Lightly dust the
mould and paste with
cornflour. Push the paste
firmly in to the smallest
gem leaving a surplus
piece on one side.
Release the gem from
the mould. Make 20.
Mix pearl dust with

alcohol and paint the gem
brooch. Mix silver dust
with alcohol and paint
the circle around the gem,
then use the eye shadow
sponge and, holding it
horizontal, carefully paint
the outside of the gem
brooch pattern.
7
Mix pearl dust with alcohol and use the larger paintbrush to
carefully paint the gem and the outside of the crystal. Mix royal
blue dust with alcohol and paint the inside of the vintage
leaves. Mix silver dust with alcohol and paint the circle around
the gem, then holding the eye shadow sponge horizontally,
carefully paint the vintage pattern on and between the leaves.
Wedding
9
10
Roll out gum paste thinly. Cut out three stars. Place a crystal
upside down on foam, glue the cocktail stirrer between the
crystal and the star. Allow to dry.
Ribbon Border: Cut away one gem on the side of each ribbon
and measure it. Measure the circumference of the cake and
divide into equal parts that mach the size of the ribbon. Make a
mark with a toothpick to show where each piece of ribbon
should be placed. Dampen each ribbon and attach around the
cake. By cutting away one gem the pattern will now continue.
Moisten the crystals and gem brooches and secure on the cakes.
Push a longer piece

of chocolate stick in
to the cake to
support the crystal
at the back. Push a
shorter piece of
chocolate stick in
the cake to support
the middle crystal,
the front crystal has
none. Place each
crystal in the cake
and support the
cocktail stirrers with
a small roll of paste
on to the cake.
Cover the small roll
with tiny stars or
magic-sparkles.
Bauble
Cupcakes:
Measure the
domed
cupcake. Make
a matching
circle complete
with the
painted pattern.
Carefully cover
the cupcake.
Cut out rolled
gum paste with
a 2cm fluted
cutter. Roll out
fondant 1cm
thick and cut
out a circle with
a No.11 nozzle.
11
13
Glue the 1cm circle on to the cupcake. Dampen the fluted circle
and attach around the 1cm circle. Make a 2cm long thin gum
paste sausage, with pointed ends. Make two holes into the fluted
circle and glue the ends in the holes. Paint the bauble details.
12
Tip
If you have a
sponge cake, you
can glue two
cocktail stirrers
together to make
them longer,
make two
different sizes
and one single
one. No chocolate
sticks will be
needed as each
stirrer will go
through the cake
and rest on the
board.
14
Cake Pops: Prepare white covered cake pops with matching

ribbons. Make a sausage of gum paste. Lightly dust the mould
and paste with cornflour. Push the gum paste firmly in the
smallest longer gem brooch, leave a surplus piece of paste on
one side and release the brooch from the mould. Make one for
each cake pop. Mix pearl dust with alcohol and paint the
complete gem brooch. Mix silver dust with alcohol and paint
the circle around the gem then, holding the eye shadow sponge
horizontally, carefully paint the gem brooch pattern.
17
Pg 18_1PAGE TEMP 15/09/2014 18:56 Page 2
See us on
Stand B27
Helping you make better cakes
NEC
Birmingham
NEW CHRISTMAS MOULDS | NEW CHRISTMAS MOULDS | NEW CHRISTMAS MOULDS |

Sitting Elf comes with
gingerbread man,
gingerbread woman and a
gingerbread house
Sitting Reindeer
comes with carrots, holly
and misteltoe
Sitting Santa comes with
presents and a christmas
cracker
Sitting Snowman comes

with penguin and three
different snowflakes
SEE OUR WEBSITE FOR OUR LATEST CLASSES

Find us on facebook, twitter, pinterest
www.karendaviescakes.co.uk
Tel: 0151 643 0055 email karen@karendaviescakes.co.uk Trade enquiries welcome
Unit 4, Royal Standard House, 334 New Chester Rd, Birkenhead CH42 1LE
18
www.cake-craft.com
Pg 19_1PAGE TEMP 15/09/2014 18:47 Page 1
Heather Nov_CakeNovember2014 17/09/2014 15:39 Page 20
Christmas Cookies
Heather Bicknell
Cute Christmas
Hanging Cookies
Cake International at the NEC in Birmingham are hoping to

inspire the younger generation by running a Decorate the Tree
competition open to children of 16 years old and under.
Children are encouraged to create a cookie or other edible decoration
to hang onto the tree which will be placed outside the ShugaRush
Grotto. There will be prizes awarded to the best decorated and most
favourite decoration of the ShugaRush team along with some great
runners up prizes.
Here are some cute cookies, along with a tried and tested recipe to
get you started. Hope to see you at the NEC!
You will need
Consumables
1 batch of cookies per recipe
sugarpaste 250g (8oz) pale pink
sugarpaste 250g (8oz) pale blue
sugarpaste 250g (8oz) white
paste food colour kelly green (Wilton)
paste food colours melon yellow,
lavender, extra black (Sugarflair)
edible glue
mini white pearl beads (Bakers Toolkit)
2mm silver dragees
thin ribbon
royal icing sugar
20
www.cake-craft.com
Tools
round cutters 2.5, 3, 6.5cm
teardrop cutter 3cm
snowflake cutter (Sugar Shack)
paintbrushes
piping bag
piping nozzle No. 1
flower leaf modelling tool (PME)
small non-stick rolling pin
ball tool
craft knife
character stick
(Creative Celebration Cakes)
small round cutter
tweezers
skewer
Cookie Recipe
Ingredients
self raising flour 225g (8oz)
caster sugar 100g (4oz)
margarine 100g (4oz)
1 egg (beaten)
the rind and juice of half a lemon
Method
Mix the flour and sugar in a bowl, and rub in the
margarine until it resembles breadcrumbs.
Add the grated rind of lemon and mix to a stiff paste
with the beaten egg and the lemon juice.
Roll out to the thickness of a 1.00 coin and cut into
rounds with a 65cm round cutter.
Insert a skewer at the top of the round to make a
small hole.
Place on a greased baking sheet and bake for about
10-15 minutes at Gas 3-4/180C/350F.
1
2
3
4
5
Christmas Cookies
21
Christmas Cookies
1
Tips
Cookies can be
baked on baking
paper without
the need for
greasing the
baking sheet if
preferred.
When cutting out
shapes, while the
icing is still in
the cutter run
your finger
around the edge
for cleaner lines.
When securing
the silver balls to
the snowflake, if
you do this
within a cake
box lid it will
contain any strays
and prevent them
covering the floor
if they slip from
the tweezers!
Bake cookies as per the recipe and whilst still warm from the
oven reinsert the skewer into the hole to widen it slightly.
Make up a small amount of royal icing with icing sugar and a

drop or two of water mixed to a soft peak consistency. Using the
piping bag with No.1 nozzle, pipe a few lines of royal icing onto
the cookie and lay the pink rounds on top. Make a hole in the
top of the round to match the cookie.
Snowflake Cookie: Roll out a small amount of the pale blue

icing to 2mm thick and cut out using the snowflake plunger
cutter. Run a finger around the edge of the cutter before turning
out to give a clean edge.
Attach the snowflake to the pink icing using a dab of

edible glue. Ensure the snowflake is placed centrally
and the hole is once again made with the skewer.
22
Roll out the pale pink sugarpaste to approximately 3mm thick

and with the same 65cm round cutter cut out rounds smoothing
the edges with your finger for a clean finish.
www.cake-craft.com
Empty some of the small pearl beads into a dish. Paint edible
glue around the edge of the cookie and dip into the beads.
Remove any stuck to the cookie to keep a clean design.
Christmas Cookies
7
Tip
Pipe a small dot of royal icing onto the top and bottom of each
branch of the snowflake and using sterilised tweezers place silver
balls on to the dots to secure.
Ice a cookie in pale blue icing as per steps 2 and 3. Colour a

ping pong sized ball of sugarpaste with a tiny amount of black
paste to produce a light grey. Roll out a tapered sausage of grey
the width of the cookie and place on the cookie a quarter of the
way up from the bottom. Secure this with edible glue. Add two
small teardrop shapes for little branches.
If your cookies
are particularly
crumbly, pipe a
small amount of
royal icing
around the hole
on the back of the
cookie to prevent
it falling apart
when hanging on
the tree.
10
Bird Cookie 1: Make a small amount of pale green sugarpaste

using a small amount of white and the green paste. Roll tiny
teardrop shapes and attach to the branch with edible glue.
Mark a vein in the leaves using the modelling tool.
Make a small amount of pale lilac sugarpaste and roll out to

2mm thick. Using the small round cutter cut out a circle then
cut a small section away using the smallest round cutter to
make the ears.
11
12
Attach to the branch using a small amount of edible glue. Roll

two small teardrops and attach with glue to each side of the owl.
Roll out a small amount of the pale pink sugarpaste and cut out
using the teardrop cutter. Cut the point off a third of the way
into the shape and attach to the owl using edible glue.
23
Christmas Cookies
13
14
Make up a small amount of pale yellow sugarpaste and roll two

tiny sausage shapes for the feet. Using the character stick make
two indents to look like toes. Attach to the bottom of the owl
using edible glue.
Make up some black sugarpaste. For the eyes roll two small
balls of white sugarpaste and place an even smaller ball of black
on top of each one. Flatten slightly and attach to the owl near
the centre top.
15
16
Tip
If you push the
ribbon through
the hole in the
cookie using the
pointed end of a
skewer or the
character stick it
will be a lot easier.
Add a tiny teardrop shape of yellow between the eyes

for the beak. Pipe small royal icing dots over the blue
background for snow.
24
Bird Cookie 2: Ice a cookie in pale blue icing as per steps 2

and 3. Make some pale grey sugarpaste. Roll a teardrop shape
three-quarters the height of the cookie and flatten it. Using the
smallest circle cutter, cut away the narrowest part of the
teardrop about a third of the way down from the top.
17
18
Attach the shape in a central position on the cookie using edible

glue, lining it up at the bottom. Roll out the grey to 2mm
thickness and cut a circle for the head using the smallest round
cutter. Attach this to the body as shown using edible glue.
Make two teardrop shapes 2cm long and attach to the side of
the body bending outwards slightly to give movement.
www.cake-craft.com
Christmas Cookies
19
20
Roll a small sausage of white sugarpaste the same width as the

head and indent with the small end of the ball tool. Attach to
the bottom of the head with edible glue.
Roll out a small amount of the pale pink sugarpaste to

2mm thick and cut out a teardrop shape using the
teardrop cutter. Remove the tip of the teardrop and
then attach with glue to the body of the penguin with
the tapered end downwards.
21
22
Make pink feet as per step 13 and attach to the bottom of the
body. Make two eyes as per step 14 and attach to the head
either side of the indent made with the ball tool. For the beak,
roll out a small ball of pink and taper it. Secure to the indent
with edible glue.
For the bow tie, use a small amount of lilac sugarpaste and roll
a tiny ball and two tiny teardrop shapes. Indent the teardrops
using the pointed end of the character stick and stick together
with the ball in the centre. Attach to the top of the body with
edible glue.
23
These will make

excellent presents,
or can be hung on
a tree as shown
why not have a go
or even create
your own design
for the Decorate
A Tree
competition.
Shugarush look
forward to seeing
you all at Cake
International!
24
Pipe some royal icing dots on the blue background for snow.
Using the ribbon, thread a length through the hole in the top of
the cookie. A bit of patience may be needed here depending on
the size of the hole made and the thickness of the ribbon. Tie it
into a pretty bow
25
Lisa Nov final_p_CakeNovember2014 17/09/2014 16:50 Page 26
Christmas
Lisa Munro
Editors Choice
Snowstorm
This is a subtle Christmas themed cake, not bright and gaudy as many
Christmas designs can be. Based on popular snow globe ornaments,
this cake can be created without having to blow or sculpt sugar.
The design lends itself well to the use of an airbrush and is a fine example
of what can be achieved if you practice and prepare well beforehand.
You will need
Consumables
madeira cakes x 2 20cm (8in) hemispheres with a choice of filling
plastic dowels (x 6) to support your cake sphere
sugarpaste white 1.5kg (3lb 3oz) (Renshaw)
thin cake card 10cm (4in)
edible glitter blue, white (Magic Sparkles)
dust food colour ice white (Squires Kitchen)
edible glue/glue brush (Airbrushes.com)
wooden skewer
scrap paper/paper towels
airbrush colours violet, blue, black, teal, green, yellow, white,
KopyKake (Airbrushes.com)
edible metallic paints holly green, purple, red - Rainbow Dust
(Airbrushes.com)
2-in-1 multi-paint: metallic gold, metallic bronze - Magic Colours
(Airbrushes.com)
liquid shiny clear glaze airbrush finish (The Cake Decorating Company)
or non-airbrush alternative - edible glaze spray (PME)
round wooden base 159mm (6.25in) with 115mm (4.5in) recess
(Eaglesfield Trophies)
3 metres of Ultra Mask film (Airbrushes.com)
Tools
large hemisphere cake pans (x 2) 20cm diameter x 10cm height.
(8 x 4in) (Lakeland)
rolling pin
polystyrene flat backed ring 150mm wide (littlecraftybug company)
fine precision craft knife (Airbrushes.com)
mini craft star punch (Hobbycraft)
tweezers
airbrush and compressor (Airbrushes.com)
You will need to cut out the following masks:
6 large houses - cutting just the outlines only
6 large houses - cutting the outlines and the inner window/door details etc.
6 small houses - cutting just the outlines only
6 small houses - cutting the outlines and the inner window/door details etc.
12 trees
2 deer 1 standing, 1 sitting
2 snowmen
1 Merry Christmas text or this can be drawn on with an edible pen
If you own a Cameo/Silhouette cutting machine contact Lisa@airbrushes.com for the free template files which can be emailed to you,
ready for you to cut out on your machine from the ultra mask film.
26
www.cake-craft.com
Christmas
27
Christmas
Preparation
For pre-masking
the globe:
Peel the masking
film away from
its backing sheet
and place the
sticky film over
the templates
provided.
Use a sharp craft
knife, with a
new blade to cut
around the lines.
Both the positive,
inner masks and
negative, outer
masks are required
for some of the
designs so take
extra care when
cutting these.
Masking The Globe: Place your iced cake sphere on to a

polystyrene flat backed ring to hold the cake in position. Stick
three of the large house masks, inner sections without detail,
around the centre of your cake sphere. Place three houses at the
front and three at the back of the cake, roughly in line with
each other.
Distribute the inner tree masks around the entire sphere, in line
with the two rows of houses. Make sure some masks overlap the
houses so the trees appear behind and in front when airbrushed.
Position the largest Christmas tree mask on the front of the cake,
slightly to the left side and lower than the bottom row of masks.
Cut a simple wavy line through a sheet of masking film to

depict the snow line. Wrap this all the way around the sphere in
line with the top row of houses and trees, slightly overlapping
the masks. This will create a protection from overspray for the
bottom half whilst spraying the top half.
28
www.cake-craft.com
Position the smaller house masks, inner sections without detail,

overlapping the larger houses, positioning them higher so they
will appear further away when airbrushed later. Place four
houses at the front and two at the back of the cake.
Use a star craft punch to create star shapes in masking film. You
will need 20 stars. Position the inner star masks over the top of
the sphere making sure the stars can be seen from all angles of
the cake. Use tiny pieces of icing in the shape of stars and dots
for the snow if you dont wish to use masking film.
Airbrushing The Globe: Half fill the airbrush bowl with violet
colour. Hold the airbrush 6in away from the cake to achieve a
wider spray pattern and airbrush the entire top half of the
sphere. Create a slightly darker shade along the snow line mask
by positioning the airbrush closer to the mask whilst pulling
back less on the trigger.
Christmas
7
Tip
It is not always
necessary to clean
out the airbrush
when changing
colours, just flush
through the excess
colour and add
the next.
Mix blue with violet 50:50 straight into the bowl of the
airbrush to give a deeper shade of blue. Start spraying from the
top of the sphere in a circular motion, blending into the violet
around the centre. Leave 3in of violet showing above the top
row of houses.
Remove the top row of masks, small houses and trees, to reveal
white icing underneath. One by one position and align the
matching outer masks and stick in place. Tape pieces of scrap
paper/paper towels to the outside of each mask to protect the rest
of the cake from overspray when spraying through each mask.
10
Airbrushing The Houses: Cut a wavy line from paper or baking

parchment, slightly longer than the width of the largest house. Add
a few drops of violet to the airbrush, line up the wavy line with with
the roof line and spray just along the edge of the paper to represent
snow landing on the roof tops. Remove the paper then lightly spray
inside the mask around the bottom and sides of the house.
Position the inner mask for the doors and windows inside the
outer mask check they match up with the correct house and
airbrush some of the windows and doors in black. Go in really
close to direct the paint. Switch to yellow and spray in the
remaining windows to represent lights. Remove the inner and
outer masks.
11
12
Draw around the outer edge of each house using a black, edible
food pen. if you need to rest your hand on the cake to steady it,
use a paper towel so that your skin is not in contact with the
icing and does not smudge the ink.
Airbrushing The Trees: Add a few drops of teal to the airbrush

and spray inside the tree mask, spraying a darker shade at the
bottom to a lighter shade at the tip of each tree.
However,
stronger colours
like black and
blue do need
cleaning out. Use
clean water or
KopyKake
cleaner to remove
stubborn paint
from the bowl,
nozzle and
needle.
29
Christmas
13
14
Switch to black and spray a very light layer over the top of the
teal, also fading from dark to light at the tip. The idea is not to
cover the teal with the black it is just to add a darker layer to
deepen the overall shade.
Carefully remove the wavy mask that represents the snow line
and reposition it in line with the lower row of larger houses and
trees. Repeat steps 8 13 spraying in the large houses and large
trees. Remove the wavy snow line mask.
15
16
Airbrushing The Deer And Snowman: Position the outer

masks on the lower/white section of your scene so that one can
be seen when looking from all angles at the cake. Position one
deer either side of the cake, with one snowman at the front and
one at the back of the cake. Airbrush a very light layer of violet
inside each mask, then tint just around the edges with black.
Cut a wavy line from masking film measuring 4in long,

position this underneath the snowman. Airbrush a faint layer
along the edge in violet, aiming the spray half on and half off
the mask to represent snow layers. Do the same for the lowest
trees and both deer.
17
18
Clean the airbrush thoroughly using cleaning fluid then add

white to the airbrush bowl. Drop the pressure to zero on your
compressor to cut the air off completely and then, really slowly,
start to turn the air back on. As soon as tiny dots start to form
move on to your cake and airbrush dots all over the entire cake
to represent snow. Remove the star masks from the top of the
cake to reveal white icing.
Dip the flat end of a wooden skewer into edible metallic paint
and then carefully dab coloured dots to the main Christmas tree
on the front of the cake. Use the opposite end of the skewer
and paint in some tiny coloured dots using metallic paints
green, red, gold and purple.
Tip
Airbrush a few
trees, including
the main
Christmas tree on
the front of the
cake, replacing the
teal with green to
achieve a lighter
shade of green so
it stands out from
the others.
Tip
Airbrush the deer
slightly darker
with black.
Draw in dots for
the snowmens
eyes and buttons
using a black
edible pen to add
more detail.
Sprinkle a
generous amount
of edible glitter
over the cake to
add sparkle and
this will also
enhance the snow
effect, giving a nice
shine to the cake.
30
www.cake-craft.com
Christmas
19
20
Tip
Making The Snow Base: Shape a large lump of icing about

4cm high on to a 4in diameter cake card. Use your fingers to
form a lumpy snow like texture and encourage the icing to spill
over the cake card so its no longer visible. Use a hemisphere
pan to press an indentation into the centre of the icing base
where the sphere will sit.
First check the snow base fits inside the recess of the wooden
base, if it does not shape it to fit. Crush and mix together white
and blue edible sprinkles with edible snow glitter and brush on
to the white icing. When the icing base is firm, sit the cake
inside the indent using water or edible glue to join the two
sections together.
21
22
Cut around the outline for the plaque template and place on
top of icing that has been rolled out to 3mm thick. Cut around
the template using a sharp knife then leave to set on a flat surface.
In light layers, first airbrush over the entire plaque in metallic

gold, then metallic bronze on top of the gold spraying slightly
darker around the edges. Finally airbrush a light layer of black
just around the edges and leave to dry.
23
When completely
dry attach the
plaque to the
wooden stand
with edible glue
applied with a
brush. It helps to
leave the glue to
set a little on the
plaque before
attaching and
gluing into position
Finish by
spraying edible
glaze over the
entire cake. You
will need to spray
at least three
coats to achieve a
shiny finish with
a hard eggshell
coating.
Immediately
after use, clean
the airbrush
thoroughly. If you
leave the glaze in
the airbrush too
long it will set
inside and you
will risk clogging
the nozzle.
24
When the paint is completely dry either write in Merry

Christmas with a black edible food pen or use the template
provided to make a stencil from masking film. Stick the mask
down in the centre of the plaque and not forgetting to position
the inner sections of the letters, airbrush the lettering in black,
building up slowly in layers.
31
Templates Nov_p032_CakeNovember2014 17/09/2014 11:28 Page 32
Christmas
Large tree template
Front row x 2
Large tree template
Front row x 2
Large tree template
Front row x 2
Small tree template

Back row x 2
Large
Christmas
tree
Small tree template

Back row x 2
Snowman x 2
Small tree template

Back row
Large house templates

Front row
Cut mask x 2
Template for plaque
Small house templates - Back row

Cut mask x 2
32
www.cake-craft.com
Jane B Nov_p_CakeNovember2014 17/09/2014 16:37 Page 34
Simply Modelling
Jane Barraclough
Santas Workshop
The quiet and peaceful exterior actually conceals manic Christmas
preparations going on inside, just like all our homes at this time of year!
Make as many or as few models as you want. Perhaps put a Christmas tree in the
middle and surround it with presents or sweets or make a back piece with the same
dimensions as the front, without windows or a door, and fill with sweets and
chocolates before sticking the structure together.
Next month, see how to make all the inside models!
You will need
Consumables
Modelling Paste:
dark brown 500g (1lb 2oz)
green 175g (6oz)
grey 150g (6oz)
black 125g (5oz)
yellow 50g (2oz)
white 25g (1oz)
34
www.cake-craft.com
Sugarpaste:
white 750g (1lb 10oz)
teddy bear brown 250g (9oz)
black 125g (5oz)
red 10g (oz)
orange small amount
square cake drum 35cm (14in)

2 lengths of dowel (13cm)
floral tape brown
food colour pens red, black
lustre dust pearl
cooled boiled water or sugar glue
spaghetti or sugar sticks for support
ribbon to finish board
Tools
card templates
foam for drying and support
cutters square, oblong, round
blossom cutters
strip cutters
ruler
craft knife
small scissors
embossers, woodgrain,
cobblestone, brick
new clean scourer
rolling pin
celpin (CelCakes)
greaseproof piping
bag and nozzle
Simply Modelling
Photography: Shaun Wheatley
35
Simply Modelling
Preparation
Colour the
modelling paste
brown.
Cut the templates
for the workshop
from card. You
will have one
front, two sides
and two roof
panels.
Roll out the modelling paste, texture with the woodgrain

embosser and mark across with a strip cutter or ruler. Cut the
pieces. Remove the oblong door and two square windows from
the front and place on foam and leave until completely dry.
Note
Mark a straight line across the cake drum 13cm from the front
edge. This is where the front wall will be. Using the templates
mark in from the sides to where the side walls will be.
Always inform the

models recipient
of supports used
and any items
that need to be
removed before
consuming the
model.
Mark a line from the front wall edge along the board to the back
edge of the board. There will be a piece in the middle roughly
25 x 22.5cm as shown by the white paper.
Brush the remaining board with water or glue and coat with
white sugarpaste, texture with the scourer. Let down some
white and brown sugarpaste with cooled boiled water. Spread
white along the front edge, leaving a space in the middle for the
door. Try not to take too much over on to the brown.
36
www.cake-craft.com
Brush the space in the middle with water or glue. Ice with
teddy bear brown sugarpaste. Texture with the wood grain
embosser. Trim the edges to the size of the middle space.
Sit the front on to the softened sugarpaste, use foam to help

support it in place. Spread white along each side the base of the
side walls. Pipe brown on to each inside edge of the front and
stick the side walls to the front. Leave to dry, support with foam
if needed.
Simply Modelling
7
Cut two brown modelling paste squares, cut four squares using
a smaller cutter from each corner to make a cross. Cut two
yellow modelling paste squares slightly larger. Stick a brown
cross on to each yellow square. Leave to dry.
Stick a yellow rectangle to the front of the door for the

letterbox. Cut a green modelling paste circle, cut a smaller circle
from the middle. Cut into this with scissors. Cut small red
blossoms, attach to the wreath and stick above the letterbox.
Leave to dry.
10
Flatten a 50g grey modelling paste sausage, use smoothers to

square the shape. Press into each side with the brick embosser.
Cut one end off at an angle, check with the roof to see how it
will sit and adjust if necessary. Add a strip around the top.
Leave to dry.
Roll a 50g white sugarpaste ball. Cut two red sugarpaste strips,
texture with the scourer. Cut a fringe into one end of each piece
for the scarf. Stick to the top of the 50g ball. Flatten a 3g red
ball. Stick on top of the scarf.
11
12
Roll a 30g white sugarpaste ball. Cut a slice from the top. Insert
a support into the body and sit the head on to the support. Cut
a black circle, sit on to the head. Roll a 12g black sugarpaste
ball, cut in half and press a groove into the middle. Attach to
the head.
Roll a small orange sugarpaste pointed sausage, cut the round

end off. Mark around with a craft knife and stick to the head.
Mark two holes and add black for the eyes. Mark three holes on
the body and add three black buttons.
37
Simply Modelling
13
14
Roll strands of brown tape, tape three together. Make two and
push into the sides of the body for the arms. Once set, mark dots
with a black food colour pen beneath the nose for the mouth.
Roll 30g green modelling paste into a long cone. Roll between
fingers to shape. Hold the top and twist then hold a scourer
around it and squeeze gently. When dry stick to the board and
dab with softened white sugarpaste for snow.
15
16
Cut three black modelling paste circles decreasing in size. Stick

together and push a dowel into them to make a hole. Brush a
dowel roughly 13cm long lightly with water, lay on the black
paste and roll on to the dowel. Leave the end which will sit in
the hole free of paste.
Cut two black circles. Roll a 20g yellow sausage, trim to fit
between the black circles. Push a celpin a short way into the
base. Stick thin black strips around the yellow paste. Roll a
black 3g ball and stick to the top of the lamp. Add a small
pointed cone on the top.
Pipe a small blob

of softened brown
sugarpaste on the
corner of each
window and
attach over the
window opening
inside the front
wall. Pipe brown
down the left
hand side of the
door and sit into
the gap slightly
open. Neaten away
any excess icing.
18
17
For the path roll out grey sugarpaste and emboss with the
cobblestone embosser. Trim away some of the edge cobbles so it
isnt a neat square piece and trim to fit against the door. Stick
the path to the board.
38
www.cake-craft.com
Simply Modelling
Emboss brown
modelling paste
with the woodgrain
embosser and cut
two strips slightly
wider than the
window. Brush one
edge lightly with
glue or water and
roll up. Leave to dry
then stick one
below each window.
19
20
Tips
Use round,
square, oblong or
even blossom
cutters for the
door and
windows.
Pipe brown sugarpaste along the top edges of the front and side
walls. Stick the two roof pieces on to the walls. Pipe a small
amount along the top join. When dry stick on the chimney.
21
22
Roll teddy bear brown paste on to a 13cm dowel as in step 15

for the lamp post. Roll a 5g ball, press into it with the celpin,
then stick on top of the dowel. Roll out white modelling paste
and cut out a square and two arrows. Once dry, outline with
red and write on with black food colour pen.
Make a base for the signpost as for the lamp post using teddy
bear brown modelling paste. Attach the snowman, trees and
lamp post to the front of the workshop using softened white
sugarpaste. Add the signpost and swirl snow around this.
Dont worry too

much about
neatening the
join on the roof
top as it will be
covered with snow.
Sprinkle ground
up magic sparkles
on to the board.
23
Roll three odd sized, white sugarpaste cones. Squeeze the cones
and stick on the top of the chimney. Spread or pipe softened
white sugarpaste on the roof top and edges. Dust lightly with
pearl lustre. If you are not making the inside then a add ribbon
to finish the board.
Next month the inside!
39
Charlotte Nov_CakeNovember2014 17/09/2014 10:56 Page 40
Christmas
Charlotte Watson
Christmas
Bauble Cake
This Bauble Cake with its opulent,
decorative style makes the perfect centrepiece at the
Christmas table and is sure to impress your guests.
The colours can be changed, deep blue and silver
would be a stunning combination as would be the
use of reds, greens and golds.
You will need
Consumables
round cake 15cm (6in) baked in a
sphere shaped tin
round cake drum 28cm (11in)
round cake card 7.5cm (3in)
sugarpaste purple 1kg (2.2lb)
gum / flower paste turquoise, white
4mm gold dragees
gold lustre dust
clear alcohol
edible glue
confectioners glaze spray
royal icing white
cornflour
small piping bag
15mm purple ribbon
5mm gold ribbon
40
www.cake-craft.com
Tools
vintage lace impression mats set 3 *
multi ribbon tool *
knife and scriber tool *
ball tool *
icing smoother *
patchwork cutter set *
decorative design tappits *
geometric edging cutters *
plastic dowels
writing nozzle No.2 *
small paintbrush
*FMM Products
Christmas
41
Christmas
1
Cover the cake drum with purple sugarpaste, smooth and trim
the excess paste. Place the floral lace impression mat on to the
paste and press firmly to emboss. Work around the board with
the mat and re-trim any excess paste as necessary.
Trim the base from the cake so it sits flat. Fill and crumb coat
the cake with a thin layer of buttercream and secure to the cake
card. Roll out purple sugarpaste and cover the cake, trim away
excess paste at the base using a sharp knife and smooth using an
icing smoother. Secure the cake to the drum with royal icing.
Tips
When covering
the cake with the
sugarpaste, place
a small glass (or
similar)
underneath to
raise the cake
from your work
surface. This
makes it much
easier to obtain a
cleaner finish at
the base rather
than if the cake
sits on a flat
surface.
Use an icing
smoother to roll
out the sausage of
gum paste to give
an even thickness
all the way along.
Take a small amount of white gum paste and roll it into a

smooth ball. Flatten both ends with a smoother to form a
cylinder shape.
Roll an even sausage of white gum paste and form it into a

loop. Pinch the ends together and leave to dry until it holds its
shape. When dry, place it into the top of the cylinder and
secure with a little royal icing.
42
www.cake-craft.com
Use the knife tool to mark evenly spaced lines around the
outside of the cylinder. Press the small end of the ball tool into
the centre.
Roll out turquoise gum paste to 2mm thick and emboss with
the starburst lace impression mat. Using the patchwork cutter
set, cut eight diamond shapes (four of each design).
Christmas
7
Tips
Stick the top part of the bauble to the top of the cake with royal
icing, positioning it slightly off centre. Secure the four cut out
shapes, evenly spaced, around the outside using edible glue.
Secure the remaining four diamonds as shown using edible glue.
Adhere the designs to the cake as shown using a little edible

glue and taking care to position them centrally on to the
diamond shapes.
Roll out white gum paste very thinly. Using the decorative
design tappit cut out twelve of the designs as shown. Press the
tappit into the paste and move back and forth on the work
surface to ensure a clean cut. Turn the cutter over and press
lightly on the paste to add the embossed detail. Tap the cutter
on the work surface to remove the design.
10
Mix gold lustre dust with a small amount of clear alcohol to

form a smooth paint. Carefully paint over each of the designs
and the top decoration.
11
12
Fill a small piping bag, fitted with a No.2 round nozzle, with
white royal icing. Pipe small pearls around the outer edge of
each of the turquoise shapes.
Use a small damp paintbrush to flatten any peaks which may

appear on the iced pearls before the icing crusts. Any irregular
pearls can be removed by using a fine paintbrush and then
piped over again.
Lightly dust the

lace impression
mat with
cornflour before
embossing the
gum paste to
prevent the paste
sticking to the
mat. To create a
good impression,
press the mat into
the paste and roll
over the top with
a rolling pin.
When using
tappits, always
roll the paste very
thinly. Ensure
that the paste
moves freely on
the surface and
leave to air dry
for around 10
minutes before
cutting out. I
find this gives
much better
results as the
paste has had
time to dry out a
little so the
designs are less
likely to be
misshapen when
removed from the
cutter.
To pipe pearls of
royal icing hold
the piping bag at
a 90 angle to
the cake. Hold
the tube slightly
above the cake
surface and
squeeze the bag
until the pearl is
the required size,
release the pressure
and remove the
nozzle.
43
Christmas
13
14
Roll out turquoise gum paste thinly and, using the diamond
design geometric tappits, cut out four strips. Use a soft
paintbrush to help ease the paste from the cutter.
Carefully lift the diamond border on to the cake drum and

secure around the outer edge with a little edible glue. Continue
around the whole of the board.
15
16
While the paste is still soft, add a gold dragee to the centre of
each diamond and secure it with a little edible glue.
Roll out turquoise gum paste to 2mm thick and emboss with the
starburst lace impression mat. Cut a rectangle 20 x 7cm. With
the embossed side facing down, brush the centre with edible glue
and fold over both ends to meet in the middle. Insert clingfilm
into the loops of the bow, turn over so the join is on the
underside and carefully pleat the centre, secure with edible glue.
17
18
Cut a second rectangle approximately 5 x 3cm and fold over

both of the longer edges. Carefully pleat both ends and wrap
this around the centre of the bow, securing with edible glue.
Trim any excess paste at the back of the bow with a knife and
set aside to dry.
Cut another two strips of embossed paste and cut one of the
ends of each piece at an angle. Pleat the ends and use the end of
a paintbrush to lift and shape the tails to look more like fabric.
Set aside to dry.
Tips
When piping a
large number of
pearls, placing
the cake on a
turntable can
greatly assist. To
gain confidence
with piping,
practice on an
upright glass or
cake dummy.
It may be easier
to cut the
diamond border
into small lengths
before attaching
to the board.
Dragees vary in
size so before
adding any to the
border sort
through and
discard any
uneven or
misshapen ones.
44
www.cake-craft.com
Christmas
19
20
Tip
Roll a strip of turquoise gum paste to 2mm thick and long

enough to wrap around the base of the cake. Emboss with the
lace impression mat. With the multi ribbon tool set at the
widest setting, cut a strip of paste.
Turn the paste over and carefully fold back the two longer sides.
Turn the paste right side up and place over two plastic dowels
and use your fingers to shape the paste over the dowels. Gather
both ends to form a pleat.
21
22
Brush the top and bottom of the strip with edible glue and
loosely wrap around the base of the cake with the join at the
front. Trim away any excess paste with a knife.
Remove the clingfilm from the bow. Pipe a small amount of

royal icing over the join at the front of the cake and add the
two tails and the bow.
23
24
When rolling out

long strips of gum
paste, firstly roll
the paste into a
sausage shape to
help achieve a
long strip. To
achieve a
perfectly even
thickness, use a
pasta machine on
a No.7 setting to
roll out the gum
paste. Pasta
machine settings
do vary for
different brands
so test first to
make sure you
have the right
thickness of
around 2mm.
Finish the cake drum

with purple ribbon and
overlay the narrower
length of gold ribbon.
Secure at the back
of the drum
with a pin.
Spray the whole of the cake and the cake drum with
confectioners glaze and leave to dry for 1-2 hours, then apply a
second coat of glaze.
45
p46-47_p_CakeNovember2014 17/09/2014 19:16 Page 46
Show
Gold Award Winners

Here we showcase just a few of the gold award winning pieces
of work from the Spring 2014 Cake International shows held at
EventCity, Manchester and ExCeL, London.
If you would like to see all the other award winners names
and their competition pieces from both shows then go to
www.cake craft.com/shows
Fiona Allan London
Vicki Smith Manchester
Chandani Alwis London

Marja Moilanen London
Jacqui Kelly
London
Zoe Gell Manchester
46
Jessica Waddington Manchester
www.cake-craft.com
Debra Brennan London
Show
Joanne Howson Manchester
Gerry Chiu Manchester
Charlotte Maley
London
Kim Hyesoo London
Dawn Kinder Manchester
Nicola Ingle Manchester
Rose Macefield London
Yelena Wilkinson London
Shakila Makawitage Perera London
Emma Ball Manchester
47
Show
Angela Slater Manchester
Rita D'Ascenzo Manchester
Rhu Strand London
Mandy Strahand Manchester
Chay Grice Manchester

Natasha Shomali London
Joanne Howson Manchester
48
www.cake-craft.com
Vsmaa Choudry Manchester
Jane Ridgway Manchester
Show
Birmingham Hosts The

Worlds Largest Cake Show
NEC, Birmingham, 7th - 9th November 2014
With over 150 exhibitors and 1,000 competition
entries, Cake International The Sugarcraft,
Cake Decorating and Baking Show is the largest
of its kind and 2014 is set to be the best yet. The
event will showcase a host of exciting exhibitors
and features to inspire budding bakers and wow
just about anyone with the incredible creations
that will be on display.
The show will be opened
by Will Torrent, award
winning, chocolatier
extraordinaire.
Chocoholics will be in
heaven in The Chocolate
Experience feature of the
show, hosted by Will
Torrent and special
guests. Exciting
chocolate focussed
activities include
demonstrations by pastry
chefs, competitions, interactive demonstrations
on the history and origin of chocolate as we
know it today, samples, workshops for children
and a chocolate sculpture. The Chocolate
Experience is not just for chocolate lovers but
those wishing to pursue a career within the
illustrious world of chocolate and patisserie with
plenty of opportunities to learn from and be
truly inspired by professional pastry chefs.
Shugarush, led by Heather
Bicknell and her 12 strong Gold
Award winning team, many of
whom have been featured in
pages as Best in Show
winners and also as our project
designers, have crafted a
staggering 10 foot long Christmas Grotto
complete with edible rocking horses and reindeer.
A delight to behold for children and adults alike,
the Grotto will house Cake Internationals very
own Santa Claus. Children aged
16 and under can get
involved and be in with a
chance of winning an
amazing prize with their
decorate a tree competition at
the show. On pages 20-25 of this
magazine we have a project
by Heather where she
shows a fabulous way
children can take part by
decorating a cookie and
bringing it along to the
show to be displayed
on the Shugarush tree.
Competitors will be arriving early on the first day

of the show to ensure their awe-inspiring sugar
crafted creations are carefully displayed, ready for
the discerning eyes of the judges. With a broad
range of categories, the competitions attract
applicants from all walks of life, with novices and
professionals as well as baking and cookery
students and juniors and of course International
competitors. Brian Taylor and his team of judges
will work hard evaluating the work fairly so that
at the award ceremony on Sunday 12pm. When
all the results will be announced and we will find
out who has been awarded the ultimate accolade
of, The Best in Show!
There is so much to see at the show with the Live
competitions where brave contestants
decorate amazing cakes from scratch whilst at the
same time being judged by officials and watched
by the public, it certainly makes for
exciting viewing. Go along and
give the competitors your
support and encouragement.
If you are looking for
cake inspiration from
the experts, seek out
the Authors Kitchen (a
new addition to this 2014
show) where you can see
demonstrations by many
different authors amongst these
are Karen Davies, Alan Dunn and Lindy Smith.
Or meet the authors personally in the Authors
Area where you can find Carol Deacon, Lorraine
McKay, Eddie Spence and more.
There are demonstrations each day (more about

these on pages 50-51) in the Demonstration
Theatres and around the show on the trade
stands, in the Cake Decorators Kitchen and in
The Cake International Theatre with favourite
Chef, Paul Da Costa Greaves along with specially
invited guests.
Visitors can also get involved in a whole host of
workshops and try a number of specialist
activities and cake decorating techniques in The
Renshaw School and at A Taste of Sugar, there

will be mini workshops where Ann Parker and
her team will be on hand to help participants
create stunning sugar flowers, while University
College Birmingham and the British Sugarcraft
Guild will be demonstrating how to model with
sugarpaste and marzipan. On the Cake-Craft and
Decoration Magazine stand you can take part in
mini workshops and watch demonstrations plus
meet your favourite magazine cake
designers and get to speak to them
personally, they are happy to help
with any of your cake problems.
In addition to the exquisite
works of art painstakingly
erected for the judged
element of Cake
International, Cake-Craft
and Decorations project displays
and Will Torrents exciting chocolate
creations, there will be spectacular exhibitions
including a masterpiece in buttercream crafted by
the award winning Queen of Hearts Couture. An
amazing 6 foot tall sugar topiary tree, inspired by
Nick Lodge made by Annabelle from Confection
Perfection along with members of the Cake Club.
Also keep an eye open for The History of Royal
Icing.
With all this and
much more, Cake
International The
Sugarcraft, Cake
Decorating &
Baking Show,
featuring the new
The Chocolate
Experience at the
NEC, Birmingham
is a must-visit show
this autumn.
For more information about the Cake
International Show or to book tickets please
visit www.cakeinternational.co.uk
Alternatively, phone the Ticket Hotline on
01425 277988.
49
p50-51_p-CakeNovember2014 17/09/2014 19:46 Page 50
Show
NEC, Birmingham
Demonstration Schedule 2014
At Novembers Cake International once again there will be three demonstration theatres,
each hosting some of the greatest International and UK sugarcrafting and cake decorating
talents demonstrating their inspirational skills. Have a look at the names below and see
how many of your favourite designers from our pages are featured.
F R I D AY - T H E AT R E A
50
F R I D AY - T H E AT R E B
F R I D AY - T H E AT R E C
10.30 11.15
Valeri Valeriano & Christina Ong
3 Easy Buttercream Couture Cakes
Buttercream is definitely BACK and is
the new trend in cake decorating! Learn
to make couture cakes using 3 different
simple buttercream techniques with the
WOW factor.
10.30 11.15 Claire Bowman

3D Cake Lace
Cake Lace is a range of innovative
products ideal for creating edible lace and
Claire will be demonstrating just how
easy her Cake Lace is to make and use.
10.30 11.15 Carol Deacon

Making Faces!
Carol, who designs The Sugar Skills School
series for our magazine, will be
demonstrating how to make faces and how
to achieve stunning results without having
to invest heavily in specialist equipment.
11.45 12.30 Christine Flinn

Extension Work (piped royal icing)
With 36 years of decorating experience
behind her, Christine will be
demonstrating extension work, regarded
by many as the Premier Piping
Technique of cake decorating.
11.45 12.30 Karen Davies

Quick & Easy Christmas Cakes
Karen will be demonstrating a variety of
sugarcraft skills and with the help of her
moulds she will show you how to
decorate quick and easy Christmas cakes.
11.45 12.30 Stephen Benison

Creative Cake Side Designs
Stephen will show ideas for creative and
inspiring side designs. Suitable for the festive
season, weddings and birthdays using
products from his Sugar Artistry range.
13.00 13.45 Marcia Brown

How To Make The Authentic Designer
Stiletto High Heel Sugar Shoe
Marcia Brown will demonstrate how to
make an authentic designer sugar shoe
using Designerart Cakes Ultimate Sugar
Shoe Kit and instant drying super
modelling paste.
13.00 13.45 Dawn Butler

Amazing New Product from
Dawn Butler!
Join Dawn for the launch of her brand
new revolutionary product and be amazed
at the possibilities and the amazing cake
creations you can now make!
13.00 13.45 Ann Pickard

3D Christmas Modelling
Penguins, Eskimos, Father Christmas
and many more
Ann will be demonstrating her unique
modelling method using her Guide to
Sizes and only with only one modelling
tool and no moulds.
14.30 15.15 Alyson Reynolds

Captivating Garden Flowers
Working in cold porcelain, Alyson will
demonstrate how to create beautiful
garden flowers using techniques that
achieve the best results whether they be
snowdrops or foxgloves!
14.30 15.15 Marcela Capo

Modelling For Kids
Marcela from Buenos Aires, will be
teaching you how to a make a fun rabbit
for a Childrens Birthday and also
introduce her new book, Marcela Capo
Cake Designs.
14.30 15.15 Mich Turner MBE

Beautiful Butterfly Run-Outs
Mich will be demonstrating how to create
stunning hand painted royal iced
butterflies, using run-outs and incorporate
hand painting and hand piping.
15.45 16.30 Rosey Monaghan

Cake Jewellery: a simple way to bling
your cake
Come along and get a deeper
understanding about how cake jewellery
can be added to your repertoire for
decorating cakes.
15.45 16.30 Lorraine McKay

Christmas Bear
Multi Gold Award winning Lorraine, will
demonstrate freehand modelling and how
to create expression which adds character
to a sugar model.
15.45 16.30 Penney Pang

Sugar Vanda Orchid
Multi-award winning cake designer
Penney, the International Guest from
Hong Kong will demonstrate one of her
spectacular sugar flowers the vanda orchid.
www.cake-craft.com
p50-51_p-CakeNovember2014 17/09/2014 19:40 Page 51
Show
S AT U R D AY - T H E AT R E A
S AT U R D AY - T H E AT R E B
S AT U R D AY - T H E AT R E C
10.30 11.15 Hannah Collison

Fringed Peony in Sugar
Hannah will demonstrate the creation of her
beautiful fringed peony flower as she featured in the
May issue of Cake-Craft and Decoration magazine.
10.30 11.15 Tracey Mann

Chocolate Shoes and Chocolate Decorations
Tracey will show you how to temper chocolate
and then make chocolate shoes and show various
ways to decorate them using her own brand of
chocolate paste.
10.30 11.15 Eddie Spence MBE

The Art of Royal Icing
Eddie will be demonstrating the art of Royal
icing and showing some of the skills you can
achieve with just the aid of a piping tube and a
bag of Royal icing.

Vintage Wedding Cake Design
Penney, a multi-award winning cake designer
and the International Guest from Hong Kong
will be demonstrating how to create a vintage
wedding cake design using simple tools.
11.45 12.30 Annabelle Jane

French Swirl Cupcakes with Pleated Flowers
and Bows
Learn how to pipe a perfect French Swirl on your
cupcakes and then see how to create charming
pleated flowers and edible bows.
11.45 12.30 Carol Haycox

Contemporary Christmas Cake
Carol Haycox from FMM will show you
how to make a crisp and clean contemporary
Christmas cake.
13.00 13.45 Daphne Riteco

Creative Christmas ideas for your Table or Tree
Project designer for Cake-Craft and Decoration
magazine Daphne Riteco, will show how surprisingly
easy it is to create beautiful Christmas decorations
using her all-in-one, multi-purpose moulds.
13.00 13.45 Cassie Brown

The Latest Exciting Techniques in Airbrushing
Cassie will be inspiring you to take your
airbrush to the next level as well as giving you
lots of helpful hints and tips.
13.00 13.45 Alan Dunn

Floral
14.30 15.15 Debbie Brown

Pink Princess Figure Model
Debbie, author of many books will show you
how to model this stunning pink princess figure.
14.30 15.15 Paul Bradford

Cute Dragon
Watch how Paul brings together a range of simple
techniques using only a few tools to create the
shapes and look that will give you that WOW
factor to what he says is a straightforward design.

stunning hand painted royal iced butterflies,
using run-outs and incorporate hand painting
and hand piping.
15.45 16.30 Tracey Routledge

Away in a Manger
Tracey will show you how to create a whimsically
styled Nativity scene, adapted from the figures in her
latest book Something Sweet Figure Modelling.
15.45 16.30 Dominic Palazzolo

Come Swag With Me
Join Chef Dominic Palazzolo from The State,s as
he teaches you how to make your own swag
moulds using CopyFlexTM liquid silicone.
15.45 16.30 Norma Laver

The Christmas Rose
With over 35 years experience in the sugarcraft
industry, author Norma will demonstrate how to
make a Christmas rose.
S U N D AY - T H E AT R E A
S U N D AY - T H E AT R E B
S U N D AY - T H E AT R E C
For more information please check

the Cake International website at
www.cakeinternational.co.uk
10.30 11.15 Di Edgcumbe

Creating a Water Feature using Glucose Syrup
Best In Show and International winner from
Birmingham 2013, Di will be demonstrating
how to make a small water feature with floating
water lilies.
10.30 11.15 David Brice

Making Profit from Cake Decorating
If you dont know what to charge for cakes, or
about the tax and environmental health rules,
join David as he guides you through this
minefield with his wealth of experience.
10.30 11.15 Tal Tsafrir
11.45 12.30 Ximena Sempertegui

A Rocking Horse
Ximena from Florida, will show you how to
make a delightful rocking horse using her own
metal cutters.
11.45 12.30 Dawn Butler

Airbrushing the Dinkydoodle Way
Dawn will be taking you through her unique
airbrush, colours and techniques and share
secrets to create easily achievable cakes with
stunning results.

Sugar Peony
International Guest and multi-award winning
cake designer Penney, will be demonstrating one
of a brides favourite blooms, the sugar peony.
13.00 13.45 Marion Frost

Santas Grotto
Make a shed into a fun Christmas Grotto using
Patchwork Cutters for a surprise inside centrepiece.
13.00 13.45 Christina Ludlam

Christmas Cupcakes
Christina will show you how easy it is to create a
variety of different styles using the Katy Sue
Designs moulds and tools.
13.00 13.45 Lindy Smith

Mini Christmas Tree Cakes
Join international best-selling author and teacher
Lindy Smith as she creates mini tree cakes for
your Christmas table.
14.30 15.15 Maisie Parrish

My Little Pony
An adorable animal cake topper, suitable for
horse lovers of any age, made using Renshaws
ready coloured sugarpaste.
14.30 15.15 Danielle Gotheridge

Wrap Technique
Danielle will show you this technique, which is
one of six the signature techniques from her
book All You Need is Cake.

stunning hand painted royal iced butterflies,
using run-outs and incorporate hand painting
and hand piping.
15.45 16.30 Charlotte Watson

Vintage Hat Box
Charlotte Watson from FMM will show the
versatility of the multi-ribbon toll and create a
vintage hat box cake.
15.45 16.30 Annelies Van Tessel

Making Body Parts
With a fine art background and winner of
numerous gold awards, Annelies will show you in
a few steps how to create elegant body parts.
15.45 16.30 Alan Dunn


51
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MA
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Pg 53_1PAGE TEMP 15/09/2014 18:48 Page 1
Carol Deacon Nov_p_CakeNovember2014 17/09/2014 15:56 Page 54
Sugar Skills School
Edible Lace Part 1

Edible lace has been around for a few years but has suddenly increased in
popularity with quite a few new products and brands jostling for space on the
cake decorators shelf. Which brand you choose to use is really a question of
Carol Deacon
personal choice. As the basic premise is the same over all the brands it is your
decision which you want to use but you MUST read the manufacturer's instructions carefully as
each varies slightly from the others. Be aware also that you are dealing with a sugar product and
like making sugar flowers, the end result and drying times can be affected by humidity.
You will need a lace mat to make the lace and
these can be very expensive and I wonder if
theres an opportunity here for cake decorating
shops to loan mats out to customers in the way
that they do cake baking tins.
However if you decorate wedding cakes on a
regular basis I cant recommend this method
highly enough as a way of creating a stunning
lace effect on an important cake. Its speed of
coverage alone is worth the investment. Ironically
as this delicate form of decoration comes into
vogue I wonder whether the delicate effects will
give a boost to royal icing techniques and nudge
the royal iced wedding cake back into fashion.
These three articles on edible lace making are
merely intended as an introduction to the craft.
It would be impossible to feature all the
manufacturers and all the available mats and
styles so I do apologise to any brand that has
not been featured. There is a wealth of
information and stunning pictures of incredible
lace cakes on the internet to help you, plus many
tutorials on sites such as Facebook and You Tube
with instructors far more competent than I!!
Basic Equipment
Lace Mats
Lace Mix
Baking Tray
Lace making mix is available in two forms, premixed and packs that you mix up yourself. The
key thing to mixing up the lace mixture yourself
is accuracy. Some instructions might ask for
55ml of water, others for 80ml so you will need
a measuring jug that works in small measurements.
The same goes for scales.
Oven Thermometer
To speed up the
drying process, you
can usually dry your
lace on its mat in the
oven. However, no
matter how accurate
manufacturers would
have us think their
ovens are, all ovens do
vary. An oven thermometer does not have to be
expensive but it will help you check that your
70C oven really is running at 70C and not
somewhere way above or below.
Spreaders
You will need a mould to create your lace. This

will usually consist of a food safe flexible silicone
mat. These moulds can be incredibly intricate
and with a bit of practice should allow you to
create delicate lace effects. Always wash your
mould in hot soapy water after use and allow to
dry before storing carefully ready for next time.
It may sound obvious but avoid using metal
scourers on them to clean as this could damage
a delicate pattern.
54
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or straight edge (a sort of metal ruler with no

markings) should work as well. For a small
cookie or cupcake topper, a palette knife will
usually suffice.
To get the lace mix into the mould you will

need a spreader of some sort, something with a
long flat side to coax the mixture into the
mould. Some manufacturers produce their own
special spreaders but a flat sided icing spreader
Most lace mats can

be put in the oven
to speed up the
drying process.
They should be
placed on to a
baking tray and
not directly on to the oven shelf. However some
mats are huge and far bigger than normal
domestic baking trays. If that is the case, you
may find that its
easiest to turn
your largest baking
tray or roasting tin
upside down and
rest the filled mat
on the base.
Basic Techniques
The method for using any of the various mats
and mixtures is basically the same for all of
them but - and I cant stress this enough read
the instructions carefully to get the best results
as small details: powder/liquid amounts and
baking times may vary.
There is no reason why moulds and makes of
lace mix should not be interchangeable so buy
the design that you like and that you feel you
would use a lot and if you find one particular
brand of lace mix that you really like feel free to
stick with that brand.
Like any new skill practice makes perfect, so if you
are buying expensive mats for an important cake
do practice in advance so that you get the feel of
the lace mix and how it should be used. Dont
leave it until the night before the wedding! I was in
despair at the beginning of this article when all my
lace kept cracking after baking it. After a bit of trial
and error, I found that in my particular oven, the
lace needed baking a couple of minutes less that
the instructions suggested.
Sugar Skills School

Making Up Lace Mixture
Making the
mixture will
usually
involve
placing the
powder and
hot water
into a
mixing bowl
and beating
for a
specified number of minutes until the mixture
becomes a thick soft peak texture. Some brands
may ask you to let their product sit for a while
but you can use the majority straightaway. If
you are using a pre-mixed pot of lace mix you
can use this straight from the tub.
Dusting
Your lace mat
must be clean
and dry
before you
start. Some
manufacturers
instructions
suggest
dusting the
mould with a light coverage of cornflour before
use. This is to aid the release of the lace once
dry. If your instructions recommend this, dust
sparingly with a large soft brush such as a pastry
brush and tip out all the excess. Dont leave any
clumps of cornflour in the mould as these will
affect the shape and finish of the lace.
Cutting
the water to the back of the lace itself before

positioning. Some manufacturers suggest you
use a light dab of glycerine or sugar glue. Read
the instructions.
Colouring Lace
You can
colour your
lace mixture
using gel,
paste or
powder
colours.
Check your
instructions
but usually you would mix it in as you would
royal icing. It is possible to use liquid colour if
you have nothing else but use as little as possible
so that you dont affect the consistency of the
icing. If you are using a powder or dust, always
make sure you are using edible food safe versions.
Black
Black lace on white cakes looks stunning and
photographs brilliantly even from a distance (a
big plus if its for a wedding cake). As it takes a
lot of colour to make a deep black it may be
worth buying pre-coloured black lace mix.
Edible black dusting powder is the next best and
least likely to affect the consistency of the icing.
Some of the black mixes can stain the skin
temporarily so it may be advisable to wear gloves
while using them. The black will not stain the mat.
Metallic Mixes
Now these were a revelation. Usually available in
pre-mixed pots they allow you to create stunning
metallic finishes quickly and easily. Although
they cover like gloss paint they will not stain the
mats or skin and wash off mats and skin easily.
Storing
Once again, refer to the manufacturers
instructions. Unused mix can usually be stored
in an airtight pot and refrigerated. It will usually
need to be whisked again before use.
Sections of made up lace can usually be stored
between sheets of greaseproof paper. Some
brands suggest dusting the lace with cornflour
before storing as well.
How To Use Lace Mix
Once mixed, you need to transfer the lace

mixture to the mould so place a dollop of
mixture on to the mould using a spatula or
palette knife.
Pearl
Again available as a pre-mix and in a few colours.
Buy a pot of white and stir a small amount of
colour in to make different pearly hues.
Once set, it is possible to cut the lace to fit with
scissors if necessary. You can also cut out
sections of the patterned lace.
Attaching Your Lace To The Cake

Although edible cake lace can be used on
buttercream it works best on a flat surface such
as sugarpaste or ganache. But its not just for big
cakes, you can also apply it to cookies, cupcakes
and even dress up a freshly baked bread roll. It
also has novelty cake properties. You could use it
to create lacy veils on wedding cake toppers or
long flouncy Christening gowns.
To attach it, once again refer to the
manufacturers instructions. Most will say to
wipe an extremely light dab of cooled boiled
water on to the cake surface using an almost dry
brush or your fingertip. Others suggest to apply
Edible Dusts
You can also create colourful effects including
pearly or metallic finishes with edible lustres.
Dust your dried lace with any edible lustre
before attaching it to your cake.
Using your spreader, wipe the icing across

the mat. Repeat the motion, backwards,
forwards and diagonally across the mat.
Changing directions will help eliminate air
bubbles and make sure all the sections of the
design are completely filled. Wipe excess
mixture off the spreader after each swipe and
return it to the container.
Alternatively you can tip a little dust into the

mould prior to use then put the lace mixture
on top.
55
Sugar Skills School
the mat away from the lace not the lace out of
the mat. This lessens the chances of the lace
tearing or stretching out of shape.
between 6-30 hours depending upon

atmosphere and humidity or placed on a baking
tray in the oven for a short period of time.
Again you MUST refer to the packet
instructions for times and temperatures as these
can vary.
Clean the edge of your spreader and do a

final swipe across the mat.
Clean away any excess mixture from around

the edges of the mat with a soft damp cloth.
Mat CT
Lace K
Most lace products can be dried in two ways.

They can be left to air dry which could take
Once completely released, your lace is ready

to be attached to your cake.
To test that the lace is ready, carefully bend

back a corner. It should come away easily
from the mould. If it is not releasing, place back
in the oven for another couple of minutes then
test again. When it is ready, let the mat cool for
a few minutes before gently easing the lace out
of the mould. As a general rule, it is best to pull
Lace Projects 3
Place a dollop of royal icing on to your cake

stand. This is to help hold the cake in
position on the stand.
Mat S
Lace S
Floating
One property of edible lace is that it can hang
below the base of the cake to create a floating
effect. You can use virtually any lace design but
the cake and the board it sits on must be bigger
than the top of the cake stand.
Split and fill the cake and stand it on a thin

cake board that is the same size as the cake.
Place the cake on to the stand.
Cover the cake with sugarpaste. The board

should now be hidden.
6
5
Make up your chosen lace and allow it to set.
56
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Remove the lace from the mould.
Sugar Skills School
Attach the lace to the cake. Use the

manufacturers instructions for the best
method for that particular brand of lace.
You will need more than one section of lace

to go round the cake so butt the ends of the
sections up carefully.
Standing Proud
Black Lace
Wipe over the mix with a scraper.
To finish, pipe a few royal iced dots on the

top of the cake. Alternatively you could cut a
pattern out of a spare piece of lace and stick that
on to the cake.
Mat CT
Lace K
Mat D
Lace D
Allow the lace to set by either baking for a few

minutes on a low heat or air drying for a few
hours. Refer to the manufacturers instructions.
Fill your chosen mould with black coloured

lace mix and allow to set.
Most edible lace will hold its shape so it can stand

proud of the top of the cake. The red and gold
make a spectacular Christmas centrepiece. Measure
your cake and moulds carefully so that you know
you have enough lace to fit around the cake.
Once set, remove the lace from the mould.

Make as many lace sections as required.
Release the lace from the mould.
Cover
your
cake with
red
sugarpaste.
Place a spoonful of gold lace mix on to the

mould.
Stick the sections around the sides of the cake.
Place and attach the lace to your covered cake.
57
Sugar Skills School

Snowflakes
Images
Mat L
Lace L
Mat CC
Lace CC
Cover the mat with lace mix and allow to set.
Carefully remove the image and attach it to

your cake.
Fill the mould

with white lace
mix. Bake or allow
to set for the
required time.
As well as lace patterns you can also find mats

that contain images or lettering that can be used
with the cake lace mix.
Gold Leaf Christmas Cake
Carefully
release the
snowflakes.
Sometimes by just taking one element off a mat

and repeating it you can create something
simple and surprisingly stylish. Here just the
simple veined leaf moulds are used.
Cover your cake

with red
sugarpaste and stick
the snow flakes
over the top and
sides of the cake.
Arrange and attach the leaves around the top

edge of the cake. Add a ribbon around the
base to finish.
Cover your
cake with
white sugarpaste
and place to
one side. Spread
gold lace mix
on to the mat.
Moisten the
exposed cake
board around the
base of the cake
with a little water
and stick a thick
white sugarpaste
strip around the
base to create a
snowdrift. Neaten
the edges and use
the leftover white
to make a few
small ball shapes.
Stick these around
the cake with light
dabs of water.
Oven bake or air dry the leaves. You will

need at least 10 depending upon the size of
your cake so repeat the leaf making process as
many times as necessary.
Small and Simple
Mat CCW
Lace K
An edible lace band and topper can transform a

tiny individual cake into something grand.
Mat CB
Lace CB
Make the two components, cover the cake with

white sugarpaste and attach the band and topper
once theyre set.
Many thanks to the contributors to this article:
Doric D
www.doriccakecrafts.co.uk
Claire Bowman Cake Lace CB www.cakelace.co.uk
Lakeland L
www.lakeland.co.uk
Karens Edible Cake Lace K www.ediblecakelace.co.uk
Crystal Candy CC
www.crystalcandyuk.com
SugarVeil S
www.SugarVeil.com
Cake Craft World CCW www.cakecraftworld.co.uk
Cake Tinsmith CT
www.caketinsmith.com
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Pg 59_1PAGE TEMP 17/09/2014 15:20 Page 1
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59
Rachel Nov_p_CakeNovember2014 17/09/2014 17:28 Page 60
Christmas
Rachel Lehane
Chocolate
Pudding De-light!
Christmas just wouldnt be the same without a Christmas pudding!
Why not put a spin on your pudding this year and make it out of cake.
This fun creation would make a great centrepiece proving popular
with all members of the family, young and old!
You will need
Consumables
dome cake 20cm (8in) (baked in a bowl
or carved)
cake drum round 35.5cm (14in) *
cake card round 20cm (8in) *
liquid glucose (100ml per 325g bag of
candy buttons)
candy buttons (milk chocolate, dark
chocolate, red, orange, dark green, light
green, white vanilla peanut butter and
yellow) see steps for quantities *
edible glue **
lustre spray pearl and gold *
white glitter flakes *
60
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Tools
rolling pin small 23cm (9in) *
rolling pin large 40cm (16in) *
palette knife angled blade 33cm (13in) *
palette knife tapered and angled blade
22cm (8.5in) *
selection of paintbrushes *
craft knife *
design wheel *
taper cones 5/6 star tool *
round plunger cutter small and large *
square plunger cutter small *
oval plunger cutter small *
holly plunger cutter large, XL and XXXL *
ivy plunger cutter small, medium, large, XL
and XXL *
sleigh plunger cutter medium *
reindeer plunger cutter medium *
leaf cutter small one out of the set *
marzipan spacers *
stright edge smoother polisher *
impression mat diamond small *
sprayer *
PME *
JEM**
Christmas
61
Christmas
Preparation
Crumb coat the

8in dome cake
on the 8in cake
card ready to be
lifted when iced
on to your
decorated cake
drum.
Spray some gold
lustre into the lid
to dry into a
dust. Roll out
milk chocolate
paste using the
marzipan spacers
and large rolling
pin ready to
cover the cake.
Cut the small
diamond
impression mat
in half
diagonally.
To make the chocolate paste - melt down one bag of candy

melts. When smooth and melted stir in 100g of glucose folding
until it combines and starts to solidify. Leave to set in a
sandwich bag overnight. Quantities can be halved and
quartered depending on required amount.
Knead the milk chocolate paste and roll out using the large rolling
pin and spacers. Use a small amount of edible glue on a paintbrush
to adhere the fruit at irregular intervals on to the paste.
Roll out a small amount of red, orange and dark chocolate

paste. Using the round and square plunger cutters cut out large
round red cherries, small squares of orange peel and small
round dark chocolate currants.
Use the large rolling pin and gently roll over the paste to flatten
in the mixed fruit. Turn the paste 90 and roll over again in the
opposite direction making it level.
Tip
Dont over mix
when combining
the glucose into
the candy buttons
as the mixture
will separate.
Lift the icing up using the rolling pin and place over the dome
cake. Take the smoother and polish off the surface of the cake
pressing down with the straight edge corner into the base of the
cake. Using a palette knife trim away any excess icing.
62
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Roll out enough peanut butter paste to cover the round 14in
cake drum. Using various size holly plungers to imprint leaves
intermittently, gently pressing the plunger to leave veins. Attach
the sprayer to the pearl lustre and spray evenly over the board.
Lift the cake with the cake card underneath and centralise it on
the drum.
Christmas
7
Tips
Chocolate paste
works better if
you work with it
slightly thicker
than icing would
normally be used.
Roll out white vanilla paste and using the cutting wheel cut out
a rough splodge shape as if the icing is running down the sides
of the pudding. Use your fingers to smooth over the edges
giving them a softer look.
Dampen the surface of the icing splodge with a small amount

of water and generously sprinkle on glitter flakes. Brush a small
amount of sugar glue on to the centre of the cake and place the
icing splodge in the middle.
Use a small bowl

and the end of
the small rolling
pin to crunch
down the magic
sparkles giving
them a finer,
more glittery look.
10
Roll out red chocolate paste for the candle and place the pre-cut
impression mat face down onto the paste. Use the large rolling
pin to roll over the top of the mat imprinting the diamond
design into the paste.
Take off the impression mat and follow the imprinted lines
with the design wheel leaving a zig zag effect in the paste.
11
12
Place the impression mat back on top of the paste in case it has
distorted whilst stitching. Take the craft knife and cut around
the edge of the mat.
Turn the paste on to its front and starting from the straight side
at the opposite end of the point, begin rolling the candle up.
Roll the paste quite tight, keeping it flat at the bottom all the
way up to the point. No glue is needed.
63
Christmas
13
14
Roll out a small amount of yellow and orange paste. Using the
small leaf cutter cut one leaf of each. Overlap the yellow on top
of the orange so it slightly over hangs at the bottom and trim
off any excess.
Roll out some thin, light green paste. Using the small and
medium ivy cutters cut out the two sizes without pressing the
plunger leaving the leaves plain. Space them out and stick them
onto some rolled out dark green paste and flatten in with the
small rolling pin.
15
16
Take the large, XL and XXL ivy leaf cutters and cut out various
leaves, press the plunger to imprint the veins.
Roll out some dark green paste and use the holly cutters to cut
out various size holly leaves. Roll small balls of red paste for the
berries and use the taper cones 5/6 star tool to imprint a stalk
on each.
17
18
Stick the candle on to the top of your cake with a small amount
of melted candy buttons. Stick some small holly leaves around
the base of the candle placing the odd berry in between,
securing them with edible glue.
Take a mixture of different size holly and ivy leaves and adhere
them around the base of the cake. Twist the leaves slightly as
you are sticking them on to give more shape. Again stick a few
berries in with the holly leaves.
Tip
Leave a gap in
between the ivy
leaves when
sticking them to
the darker green
paste.
64
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Christmas
19
20
Using the small rolling pin roll out some peanut butter paste.
Use the sleigh cutter to cut out Santas sleigh. Knead together
/3 milk chocolate paste to 2/3 peanut butter, roll out and using
the medium reindeer cutter cut out four reindeer.
Place the reindeer and the sleigh on a piece of kitchen towel.

Spray the reindeer lightly with pearl lustre and the sleigh with
gold lustre.
21
22
Using the gold lustre spray previously sprayed into the lid, dust
the reindeers using a small paintbrush across their backs and
antlers. Roll a tiny piece of red paste into a ball and stick it on
to the nose of the leading reindeer on the right.
Roll out small pieces of various colour pastes e.g. red, green,
orange, yellow and white. Using the small oval, round and
square plunger cutters cut out a few shapes of each colour.
23
Finish off the

cake with a
ribbon around the
base and then
sticking the flame
on to the very top
of the candle with
sugar glue.
24
Tip
You could always
dust a few of the
presents up with
the gold lustre
spray or add in
some glitter flakes!
Using a small amount of edible glue stick the sleigh, reindeer

and presents to the front of the Christmas pudding. Start at the
bottom with the sleigh and stick the reindeer on from left to
right, slanting up at a slight angle. Arrange the presents in the
back of the sleigh.
65
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Pg 67_1PAGE TEMP 16/09/2014 18:46 Page 1
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67
Choc cravings Nov_p_CakeNovember2014 17/09/2014 16:07 Page 68
Chocolate Cravings
Chocolate paste is a very
versatile medium to work with.
On this Christmas Cottage
Cake I have shown how easy it
is to create lots of different
effects using textured rolling
pins, tools and cutters using
chocolate paste. The paste doesnt
crack and its easy to keep
adjusting your work hours after
you have completed your cake
as the product remains soft.
Christmas Cottage And

Chocolate Christmas Tree
Tracey Mann
Tracey's Cakes Ltd
www.traceyscakes.co.uk
Chocolate Cravings
The Chocolate Christmas Tree

is simple to make, it can be
created to stand alongside the
cake or can be given by itself as
a gift this Christmas for
teachers, friends, Father
Christmas for example and the
decorating of your tree is only
limited by your imagination.
You will need
Tools
five tier stackable Christmas tree
mould (Traceys Cakes)
floral texture rolling pin (Traceys Cakes)
sugar gun with rope attachment
(Traceys Cakes)
piping bag
nozzle No.2
small round and wavy cutter (PME)
cutting wheel
dresden tool
small plunger heart cutter (PME)
paintbrush
plastic side scraper
multi ribbon cutter (FMM)
rolling pin
ball tool
68
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Photography: Graham Lee
Consumables
square cake 12.6cm (5in)
square cake 10 x 10cm (4 x 4in)
by 6cm (2in) tall
buttercream
square drum 25cm (10in)
milk chocolate paste 1kg (2lb 3oz),
white chocolate paste 500g (1lb 2oz),
red chocolate paste 250g (9oz),
dark chocolate paste 50g (2oz)
(Traceys Cakes)
milk chocolate couverture 350g (12oz)
(Traceys Cakes)
edible red glitter
royal icing
sugar glue
black food colouring
icing sugar
glaze spray (PME)
Christmas Tree: Temper the Belgian chocolate

following carefully the instructions on the packet.
Pour into the mould and leave to set in the fridge for
approximately 30 minutes. Remove the chocolate
from the mould, and with some more tempered
chocolate stack the Christmas tree as shown.
Decorate the Christmas tree with chocolate paste

balls. Roll a small ball of red chocolate paste and as
soon as it becomes tacky roll the ball in the red
glitter and attach to the tree with melted chocolate.
Choc cravings Nov_p_CakeNovember2014 17/09/2014 16:07 Page 69
Chocolate Cravings
3
Christmas Cottage: Place the 4in cake on top of the 5in cake
and carve a roof shape. Roll out some milk chocolate paste on
icing sugar, cut out strips of paste measuring 1in wide with
the ribbon cutter. Create a wood grain effect using a dresden
tool, stick to the cake using buttercream. Continue adding
strips until the cake is completely covered.
Create a chimney using a small piece of chocolate paste rolled

into a tube and place onto the roof. Indent the middle with a
ball tool. Using the sugar gun, create a long red rope which can
then be attached to the roof.
Cut out panels for the side of each window, cut out a small
heart, stick the panel to the cake and then replace with a small
red chocolate paste heart.
Measure out a piece of milk chocolate paste 10 x 6in and lay

this across the cake to form the base of the roof. Texture the
chocolate paste using the floral rolling pin. Cut out wavy
circles, cut these in half to create the roof tiles. Stick to the roof
using sugar glue.
Cut out the windows from white chocolate paste, stick them to
the house using sugar glue. Pipe the crisscross window pattern
with black royal icing. Add further detail above each window
using pieces from the roof tiles.
Roll out small balls of chocolate paste to create a cobbled effect

path. Press each ball down on to the cake board with a little
sugar glue. Cover the rest of the board with white chocolate
paste and texture with a rolling pin. Spray the whole cake with
glaze spray. Attach the Christmas tree and sprinkle the whole
cake with icing sugar (snow).
69
Baking Nov_CakeNovember2014 17/09/2014 15:50 Page 70
Home Baking
There is always so much to do near Christmas so get ahead and prepare these cakes
and desserts in advance. Give yourself a nice glow knowing you have them ready
ahead of time, especially if you are going to give delicious presents to friends.
Valerie
Hedgethorne
Viennese Ring Mince Pies

Makes 12
This recipe has been a great favourite for many years and it contains
ground almonds in the topping.
You will need a 12 hole tray of tart tins, round cutters to fit and a piping bag with a star tube.
Ingredients
65g (2oz) butter
110g (4oz) plain flour
pinch of salt
1 level tablespoon caster sugar
1 egg yolk
1 dessertspoon water
Filling
225g (8oz) mincemeat
15g (oz) glac cherries
1 tablespoon brandy
Topping
75g (3oz) butter
25g (1oz) caster sugar
25g (1oz) ground almonds
teaspoon almond extract
Method
Pastry: Rub the butter into the flour
and salt. Stir in the sugar, then mix in
the egg yolk and water to make a
firm dough. Refrigerate for at least 15
minutes.
Topping: Cream together the butter
and sugar, stir in the flour, ground
almonds and almond extract.
Roll out the pastry fairly thinly, cut
out the pastry cases and line the tins.
Mix together the mincemeat,
quartered cherries and brandy. Half
fill the pastry cases.
Put half the topping into the piping
bag with the star tube. Pipe a ring
around the outside of the tarts
ensuring the mincemeat still shows in
the centre. The handle of a wooden
spoon is useful to push into shape.
Bake 20 25 minutes or until golden
brown. When cold dredge the tarts
with icing sugar. These make
excellent presents.
2
3
4
5
6
70
www.cake-craft.com
Make double or triple quantity and freeze extras.

They do freeze well. Once defrosted warm them slightly in the oven.
Photography: Brett Caines
Make Christmas Easy On Yourself
Home Baking
Christmas Ice Cream

Ice cream is a good choice for the end of a rich meal and at no better time than at
Christmas. This recipe contains some traditional Christmas ingredients mixed into
a creamy ice cream. Serve with a cranberry and orange sauce for a super treat.
You will need a 1 litre (1pt) pudding basin.
Ingredients
75g (3oz) dried cranberries
50g (2oz) mixed peel
50g (2oz) crystallised ginger- chopped
25g (1oz) angelica if available
3 tablespoons brandy or sherry
150g (5oz) marshmallows
150ml (5fl oz) milk
1 tablespoon cocoa powder
300ml (10fl oz) double cream
Cranberry and orange sauce
175g (3oz) fresh cranberries
150ml (5fl oz) fresh orange juice
2
3
4
Method
Put the cranberries, peel, ginger and chopped
angelica in a bowl with the brandy or sherry.
Leave to soak for at least an hour, preferably
overnight.
Put the marshmallows with the milk and
cocoa into a pan, heat gently to melt the
marshmallows, then leave to cool.
Whip the cream to a soft peak consistency
then fold in the marinated fruit and the cold
marshmallow liquid.
Pack into the pudding basin, cover and freeze
overnight. This can be kept in the freezer for
up to one month.
Sauce: Combine all the ingredients in a pan,

add 300ml (10fl oz) water, bring to the boil
and simmer for 10 15 minutes until the
cranberries are soft. Cool, then pure with a
blender.
To serve: Remove the pudding from the
freezer and allow to soften for 5 minutes.
Dip it into hot water for three seconds.
Loosen around the edges with a knife and
turn out on to a plate. Pour the sauce around
the ice cream or serve it separately in a jug.
The sauce can be passed through a sieve
to make it smooth if you prefer.
71
Home Baking
Individual Christmas Cakes

This recipe makes two small cakes
Method
Ingredients
110g (4oz) currants
Place the dried fruit in a bowl
75g (3oz) sultanas
and mix in the brandy. Leave
75g (3oz) raisins
for a few hours.
25g (1oz) glac cherries quartered
Line the tins with fresh clean
brown paper. Heat the oven
3 tablespoons brandy
to Gas 2/160C/300F.
75g (3oz) butter
Cream together the butter
75g (3oz) dark brown soft sugar
and sugar then beat in the
1 dessertspoon black treacle
black treacle followed by the
2 eggs
eggs. Fold in the flour and
spice. Stir in the fruit. The
2 teaspoons mixed spice
mixture should be a dropping
Decoration
consistency.
apricot jam
Divide between the tins and
225g (8oz)
make a hollow in the top of
marzipan
each. Place on a baking tray and
175g (6oz) sugarpaste
bake for one hour then reduce
1
2
3
the heat to Gas 1/150C/290F

and bake for a further hour or
until firm in the centre. Cool in
the tin. Store the cakes in
airtight containers in lining
paper. These will keep well for
several weeks.
To cover and decorate: Brush
with heated apricot jam.
Cover with marzipan, place
on a cake card and cover with
sugarpaste.
Decorate to suit the recipient.
Left-over marzipan can be
coloured and made into
decorations.
Fasten a ribbon around the
sides if required.
Keep these for a couple of weeks before decorating. They will keep well after that for several weeks.
72
www.cake-craft.com
Hand-made gifts are

always a pleasure to give
and to receive. These are
particularly suitable for
someone living alone.
This recipe is for
traditional rich fruit
cakes coated with
marzipan and sugarpaste
to be decorated using
your own imagination.
You will need two 10cm (4in)
tins. Sponge pudding tins are
suitable if you dont have the
actual cake tins and two
15cm (6in) cake cards.
Home Baking
Chestnuts are a popular treat at Christmas time and partnered

with meringue they are a winning combination.
This meringue base does not have to be eaten immediately
it will keep for some days in an airtight container and can
then be filled and decorated when needed.
You will need two baking trays lined with non-stick parchment paper
or circles of Bake-O- Glide, a large piping bag and a star tube.
Ingredients
Meringue
4 egg whites (4fl oz)
110g (4oz) icing sugar
teaspoon white vinegar or lemon juice
1 level tablespoon cornflour
15g (oz) nibbed almonds
Filling and decoration
200g (7oz) chestnut pure
1 tablespoon brandy
300ml (10fl oz) double cream
Method
If using non-stick paper draw two 20cm (8in)
circles on it and place on the baking tray or
use Bake-O-Glide circles straight onto the
trays. Heat the oven to Gas /100C/225F.
Combine the two sugars.
5
6
Whisk the egg whites until stiff, whisk in half

the sugars very gradually, then with a large
metal spoon fold in the remainder with the
vinegar or lemon juice, cornflour and nuts.
Divide the mixture between the circles on the
trays then smooth the tops level keeping
neatly within the edges.
2
3
Almond
Meringue
And
Chestnut
Gteau
Bake for approximately one hour or more,

until they lift easily from the paper and are
crisp underneath. Leave to go cold.
Beat the chestnut pure until smooth, add the
brandy. Whisk the cream to soft peak
consistency. Fold half into the chestnut pure
and spread over one of the meringues. Place the
second meringue on top. Use the remaining
cream to pipe rosettes around the edge.
After assembling, leave for half an hour and serve
within two hours. Dredge with icing sugar.
Melted chocolate could be added
to the chestnut filling.
73
FF Nov_p074_CakeNovember2014 17/09/2014 11:24 Page 74
Food Facts
Delicious Mincemeat
Mincemeat originated hundreds of years ago but the recipe has changed over the
centuries. There are records of recipes for mincemeat dating from the 15th century but
at that time it did not contain fruit but, as its name implies, was minced meat.
In the Middle Ages fruit began to be added to eke out the meat and when spices
Valerie
Hedgethorne
became available they too were added as preservatives. A couple of centuries later mincemeat,
as we know it today, began to appear but it still contained quantities of meat.
Mrs Beetons recipe for traditional mincemeat contained
a small amount of steak and this would have been
perfectly preserved by the sugar and alcohol. Gradually
the inclusion of meat has disappeared so that normally it
is not used, although even today some cooks advocate the
inclusion of lean beef.
There are many different recipes and some of them have
been handed down within families over the generations
but if you make your own you can add any fruits and
flavours you like.
This is a favourite recipe that I make annually and I
consider it to be far superior to commercially bought
mincemeat. It is well liked by friends and family,
particularly when used in the Viennese Ring Mince Pies
on the baking pages.
Valeries Special Mincemeat
Mincemeat Without Fat
This contains walnuts and apricots.

It makes 4 - 5 (1lb) jars.
Ingredients
500g (2lb) cooking apples
450g (1lb) sultanas
450g (1lb) raisins
225g (8oz) currants
110g (4oz) soft brown sugar
1 orange grated rind and juice
1 teaspoon cinnamon
teaspoon grated nutmeg
600ml (20fl oz) apple juice.
Tools
Large mixing bowl
5 x 1lb jars and jam pot covers
food processor.
Sterilise the jars by washing them well
and heating them in a cool oven.
Ingredients
225g (8oz) cooking apples
225g (8oz) currants
225g (8oz) raisins
225g (8oz) sultanas
110g (4oz) ready to eat dried apricots
450g (1lb) demerara sugar
110g (4oz) glac cherries quartered
110g (4oz) shelled walnuts
225g (8oz) shredded suet
2 level teaspoons mixed spice
teaspoon grated nutmeg
1 orange grated rind and juice
100ml (4fl oz) brandy
Method
Peel, core and chop the apples,
quarter the apricots. In a food
processor chop the apples, dried fruits
and sugar in quick bursts. Place in a
large bowl, add chopped apricots,
cherries, chopped walnuts, suet, grated
orange rind and juice.
Mix everything thoroughly together
adding brandy to give a moist
consistency. Cover the bowl with a
clean cloth and leave for 48 hours to
allow the fruit to swell, stirring
occasionally.
Pack into the sterilised jars ensuring
there are no air pockets. Press waxed
discs on to the surface and cover with
cellophane covers or screw top lids.
Label the jars.
Store in a cool dark place and leave
for a month before using. This will
keep for many months
2
3
4
74
www.cake-craft.com
Method
Peel, core and chop the apples quite
small. Put all ingredients into a pan,
bring to the boil and simmer for about
30 minutes or until the liquid is
absorbed. Allow to go cold.
Pack into sterilised jars. Press on
waxed discs and cellophane covers or
screw top lids.
Label and store in a cool dark place.
2
3
Mincemeat is so
easy to make,
do try it.
When labelled and

prettily presented
it also makes a
lovely gift.
Pg 75_Pg 77 17/09/2014 15:41 Page 1
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For overseas orders please complete and return your order form to: Cake Craft and Decoration Subscriptions Department, Anglo American Media Ltd, West Street, Bourne, Lincolnshire, PE10 9PH, UK.
T&Cs: If you are paying by Direct Debit, once we have received your order we will write to you confirming your payment dates at least 10 days before your first payment is claimed. Payments will be shown on your bank statement as
Anglo American Media Ltd. A no refund policy is in place for the first 12 months of the subscription. Your gift will be sent within one month of your first payment being claimed. Closing date for orders is 1 January 2015.
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Oct Nov v4_OFC_CakeNovember2014 18/09/2014 16:09 Page OFC1

November 2014 3.70

The worlds leading sugarcraft magazine

Exclusive step-by-step projects:

STEP-BY-STEP PROJECTS FOR ALL SKILL LEVELS

IFC_1PAGE TEMP 16/09/2014 15:59 Page 1

Eds letter Nov_001_CakeJuly2014 19/09/2014 14:31 Page 1

Julie Askew, Editor

is available as a digital edition!

Our Step-by-Step guides are graded by difficulty

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Ingredients Nov_p03_CakeNovember2014 19/09/2014 10:42 Page 3

Dashing Through The Snow! COVER PROJECT

Juliana Ice Crystal Celebration Cake PROJECT

Cute Christmas Hanging Cookies PROJECT

Editors Choice Snowstorm Christmas Cake PROJECT

Simply Modelling Santas Workshop PROJECT

Christmas Bauble Cake PROJECT

Gold Award Winning Cakes

Cake International NEC Show

NEC Demonstration Schedule

Sugar Skills Edible Lace - Part 1 PROJECT

Chocolate Pudding De-Light PROJECT

Chocolate Cravings - Chocolate Christmas Cottage PROJECT

Home Baking - Preparing For Christmas

Food Facts - The Seasons Preserve

Coming Next Month

, make Christmas special with one of our stunning designs.

Hockleys_p_CakeNovember2014 17/09/2014 16:10 Page 4

Hockleys_p_CakeNovember2014 17/09/2014 16:11 Page 5

Hockleys_p_CakeNovember2014 17/09/2014 16:15 Page 6

Make clouds 24 hours before required. Roll out white icing

Santa - Boots: Roll out two x 2cm balls of black modelling

Body: Use 34g of red modelling paste to make a pear shape.

Hockleys_p_CakeNovember2014 17/09/2014 16:16 Page 7

Coat Trim: Attach a 2cm ball of white modelling paste into a

Hockleys_p_CakeNovember2014 17/09/2014 16:17 Page 8

Reindeer - Antlers: Tape varying lengths of 26g wire together.

Make a 5cm long teardrop from 25g of brown paste. Pinch to

Hockleys_p_CakeNovember2014 17/09/2014 16:17 Page 9

Sleigh Runners: Roll out grey modelling paste to 2mm

Presents: Roll out different colours of modelling paste to 2mm

Santas Sack: Cut out a 18cm circle of brown modelling paste.

MP Nov v2_p_CakeNovember2014 19/09/2014 10:34 Page 10

their website is the ideal place to share your

Renshaw, established in 1898, have a long history

15 moulds worth 230.00 to give away - PRIZE A

To enter this competition go to

MK Mums - World Record Breaking

The team at cakesforkids have

Around 14,000 cupcakes are required to

See the top of this page to enter

MP Nov v2_p_CakeNovember2014 19/09/2014 10:35 Page 11

5 pairs of tickets worth 165.00 to give away - PRIZE B

1 bumper collection worth 264.68 to give away - PRIZE D

5 copies worth 150.00

Mich Turners Cake School

We have two fab bundles for our

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Daphne Nov_CakeNovember2014 17/09/2014 11:15 Page 14

Daphne Nov_CakeNovember2014 17/09/2014 11:16 Page 15

Daphne Nov_CakeNovember2014 17/09/2014 11:17 Page 16

Place the 10,

Cake Craft & Decoration - November 2014 UK

Cake Craft & Decoration - November 2014 UK