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C A K E

D E C O R AT I O N
H E AV E N

H E A V E N®
SPRING 2015

®

With easy
to follow
step-by-step
instructions

Spring 2015

Sugar
wobblies

Howto...

Craft your own
sheep & rabbit
character
cake toppers

Get the best
results from
flower paste

Back to
basics

Your essential
guide to royal icing

Spring
afternoon tea
cake, p26

Sweet celebrations

Discover 26 birthday cake tutorials with the ‘wow’ factor

Sewing machine
birthday cake
CDH10.CoverFH.db3.indd 1

Mother’s Day
embossed cake

Peacock panache
wedding cake

Racing car
cake topper

9 772050 122001
9 772050 122001

33
33

VALENTINE’S DAY ✴ MOTHER’S DAY ✴ EASTER ✴ WEDDINGS

SPRING 2015
PRICE £4.99
NZ$14.00

24/12/2014 12:16

Tea & Cake:

the perfect combination
We believe that a cup of tea tastes a
lot better with a delicious homemade cake!

Join us by popping the kettle on and making
Time for a Cuppa for Dementia UK!

1 – 8 March 2015
Dementia UK provide Admiral Nurses who give unique, practical and emotional
support for family carers, as well as the person with dementia.
By making Time for a Cuppa you will help raise funds to ensure people affected by
dementia receive the care and support they need.

Help us make a difference. Take Time for a Cuppa

TFACUPPA
@TFACUPPA
@TFACUPPA

Registered Charity no. 1039404
58

CakeDecoration h e a v e n Spring

Sign up for your FREE
fundraising pack

www.timeforacuppa.org
or call 0845 257 3320

I NTRO D U C TI O N

This issue’s
top picks

Georgie Godbold

Follow us...
Facebook

Search for www.
facebook.com/
CakeDecoration
Heaven and click
‘Like’ to join.

Twitter

Go to www.twitter.com
and search for
@CakeDecHeaven
Alternatively email
sally.fitzgerald@anthempublishing.com

Cover design
Rabbit Afternoon Tea
project and photography
© Krystle and Felicity
from Juniper Cakery
(junipercakery.co.uk).
Find the cake on page 26.

Welcome

First things first, happy New Year everyone! I hope
2015 has plenty of wonderful things in store for you
and your family, and that it provides you with many
joyous occasions to put your cake decorating skills to
good use. Over the next 12 months we’ll have designs
for birthdays, weddings, christenings, graduations and
much more covered, to help you celebrate each
and every event in contemporary style.To get 2015
started, we’ve got a host of fun spring ideas waiting
for you throughout the issue, from our gorgeous cover star, the adorable
bunny afternoon tea cake by the very talented ladies behind Juniper Cakery
(junipercakery.co.uk), which works equally well as a birthday bake and a
modern Easter cake, to the Valentine’s Day bear on page 12, and Lindy Smith’s
Mother’s Day embossed flower cake on page 36.
For those of you joining us for the first time, with your New Year’s
resolution to learn a new skill at the forefront of your mind, we’ve got some
nice simple projects to get you started, including a great set of decorative
cookies from page 94. Get to grips with the basics of flooding icing and it’ll
stand you in good stead for moving onto more difficult designs in the future.
Plus they make excellent treats for any parties you’re planning! Also this issue,
we show you how to get the best results from flower paste on page 109,
and have your essential guide to royal icing on page 110. I hope you enjoy the
issue – please do get in touch to share your latest creations, and let us know
anything you’d like to see in the magazine in future issues. See you next time!

Sally FitzGerald Editor
Spring

CDH10.Welcome.indd 3

This month we meet
the creator of the
adorable Sugar Wobblies
characters.Turn to page
114 to find out the
secret to creating perfect
expressions on your own
characters, and how she
develops new designs.

Decorating news

Catch up on all the latest
news from the world of
cake decorating – you’ll
find details of Dementia
UK’s Time For Tea
campaign on page 8 and
the lovely new range of
cutters from Cake Boss
on page 40.

Food Heaven

Cake Decoration Heaven
is part of Food Heaven,
a series of magazines
which fulfil all your
baking and decorating
needs. Turn to page 38
to discover how you can
subscribe for just £7.45
every three issues!

CakeDecoration H E A V E N

3

18/12/2014 14:13

CO NTE NT S

✿ ✿ ✿
Seasonal
✿ ✿ ✿
✿ ✿ ✿
✿ ✿ ✿
D E C O R AT I O N S

P10 Mother’s Day spring
garden cake

P12 Bear hugs cake

P14 Easter chick cake

P16 Easter bunny cake

P18 Bunny in a basket

P20 Easter lamb cake

P22 Sheep cake topper

P24 Bunny cake topper

P26 Easter afternoon tea

P28 Chocolate rose cake

P29 Chirpy chick cupcakes

P30 Bunny and chick
cupcakes

P31 Lacy heart cupcakes

P32 Love sprinkles cake

P34 Daisy chain cake

P36 Pretty in pink

P42 Cute owl cake

P44 Panda cake topper

P45 Frog cake topper

P51 Painted flower cake

P52 Mini cake

Birthday

D E C O R AT I O N S

P48 A Parisian afternoon

Learn how to get the most from your flower paste with
our technique tutorial by cake decorator Shikhita Singh on
page 109 – including how best to colour, prepare and store
the paste before making your decorations.

P46 Doily delight

P54 Surfing fun birthday cake

P58 Flower power

P56 Mucky pup cake topper

4

P62 Cute cherry cake

P60 Classic sewing machine

CakeDecoration H E A V E N Spring

CDH10.Contents.indd 4

18/12/2014 13:11

P64 Party elephants cake

P66 Hexagon chocolate box

Turn to page 8 to read the latest cake decorating news,
including charity bakes throughout 2015, brand new products
to make your cakes stand out, and what’s planned for this
February’s Cake International in Manchester…

P72 Spring flower ruche

P74 Silhouette and stripe

✴✴✴✴✴
Wedding

✴ ✴ ✴&✴
Anniversary
✴✴✴✴✴
✴✴✴✴✴
D E C O R AT I O N S

P70 Dramatic rose cake

P76 Peacock panache

If you love the sheep and bunny cake toppers on pages 22-23,
meet the designer behind them in our interview on page 114.
Georgie Godbold is a sugarcraft expert whose ‘sugar wobblies’
have sparked a popular trend in cake decorating.

P80 Spring butterfly cake

P78 Rose and lace romance

Kids

D E C O R AT I O N S

P82 English rose cake

P84 Daisy daisy cake

Get to grips with royal icing this month
with our special feature on page 110.
We show you how to pipe it, spread
it, colour it, and use it to get some
fantastic cake decorating effects.

P92 Football mania

P90 Treasure island

P94 Frog cookies

P95 Clownfish cookies

Spring

CDH10.Contents.indd 5

CakeDecoration H E A V E N

5

18/12/2014 13:11

CO NTE NT S

H E AV E N
Anthem Publishing Ltd, Suite 6, Piccadilly House,
London Road, Bath BA1 6PL
Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
EDITOR Sally FitzGerald
sally.fitzgerald@anthem-publishing.com
ART EDITOR Debra Barber
debra.barber@anthem-publishing.com
PRODUCTION AND DIGITAL EDITOR Rachel Beckwith
rachel.beckwith@anthem-publishing.com
AD SALES REPRESENTATION Adrian Major
Major Media Sales Ltd
adrian@majormediasales.com Tel +44 (0) 1453 836257
ADVERTISING DIRECTOR Simon Lewis
simon.lewis@anthem-publishing.com
MARKETING MANAGER Alex Godfrey
alex.godfrey@anthem-publishing.com

P96 Sea turtle cookies

ART DIRECTOR Jenny Cook
jenny.cook@anthem-publishing.com
EDITORIAL DIRECTOR Paul Pettengale
paul.pettengale@anthem-publishing.com
MANAGING DIRECTOR Jon Bickley
jon.bickley@anthem-publishing.com

P97 Lion cookies

PRINT Polestar UK Print Ltd, 1 Apex Business Park, Boscombe
Road, Dunstable, Bedfordshire, LU5 4SB
Tel +44 (0) 1206 849 500
DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building,
110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900
LICENSING ENQUIRIES Jon Bickley

P98 T-Rex cookies

SUBSCRIPTION ENQUIRIES
Website: anthem.subscribeonline.co.uk, ☎ UK 0844 848
8423 or +44 (0) 3337777009, Europe & World +44 1795 592
848, USA – Call Toll Free 800.428.3003, Email: foodheaven@
servicehelpline.co.uk
P99 Fairy garden cake

P100 Jungle animals river raft

P104 Red racer cake topper

COMPETITION RULES
By entering a competition you are bound by these rules. Late or
incomplete entries will be disqualified. Only one entry per person will be
accepted. The company reserves the right to substitute any prize with
cash, or a prize of comparable value. Competitions are open
to UK residents over 18 only, except employees of Anthem Publishing and
any party involved in the competition or their households. By entering
a competition you give permission to use personal information in
connection with the competition, for promotional purposes. If you
do not want your information to be shared, please tick or text ‘no offers’
on your entry. Entries become the property of the company upon receipt
and will not be returned. Winners will be chosen at random from all
entries received before and on the closing date. If you are a winner,
receipt of prize is conditional upon complying with the competition rules.
A list of winners will be available upon request. Text entries cost £1
each, plus one message at your standard network rate. If you text
after the stated closing date your entry will not be counted but you may
still be charged.

P106 Balloon mini cake

F O R
T E M P L AT E S
T U R N TO
P112
P102 Farm animals picnic

6

CakeDecoration H E A V E N Spring

CDH10.Contents.indd 6

All content copyright Anthem Publishing Ltd, 2014,
all rights reserved. While we make every effort
to ensure that the factual content of Cake Decoration Heaven is correct
we cannot take any responsibility nor be held accountable for any factual
errors printed. No part of this publication may be reproduced, stored in a
retrieval system or resold without the prior consent of Anthem Publishing
Ltd. Anthem Publishing recognises all copyrights contained within
this issue. Where possible we acknowledge the copyright holder. Cake
Decoration Heaven is a trade mark owned by Anthem Publishing.

18/12/2014 13:12

HIGH STRENGTH
NATURAL FLAVOURING

sional
for the food profes
Extensive range of high strength flavouring products,
giving the power of innovation to creative foodies.

Suitable for vegetarians, Gluten-free, Dairy-free, Egg-free. Made in UK.

www.foodieflavours.com

Patchwork Cutters
making cake decorating easy...

Competitions
Online Shop
Members Gallery
Tutorials
New Products
Come and visit
our new
Showroom!

(see details on our website)

www.patchworkcutters.com
info@patchworkcutters.com
Tel: (0151) 678 5053

CDH10.p07-ad.indd 1

17/12/2014 12:38

N E W S

Baking News
BRIGHT NEW YEAR
COLOURS FROM
RENSHAW

CAKE INTERNATIONAL
ARRIVES NEXT MONTH
Manchester will be hosting one of the
biggest cake decorating shows from
6-8 February 2015, at EventCity. The
event will showcase a host of exciting
exhibitors and fabulous features to
inspire budding cake decorators from
across the UK. As well as prestigious
competitions for the best decorated
cakes, there will also be an author’s
kitchen – with the chance to meet and
greet some of your favourite food writers
– mini workshops, and ‘the chocolate
experience’. Entrance is just £10 adult
(£8 in advance), and accompanied children
go free. For tickets and more details, visit
www.cakeinternational.co.uk

Start the New Year with a splash of
colour as Renshaw adds a new convenient
multipack of five colours to their popular
Flower and Modelling paste range. The
new multipack contains five 100g (3½oz)
packs of coloured Flower and Modelling
paste in Daffodil Yellow, Leaf Green,
Carnation Red, Forget-Me-Not Blue and
Original White. Responding to market
demand from sugarcrafters for ready
colour applications, Renshaw has chosen
the five most popular colours, offering
customers
greater
choice and
simplicity as
an alternative
to colouring
plain pastes.
See www.
renshaw
baking.com

Discover the latest news from
the world of cake decorating –
including upcoming events,
special offers and more…

JANUARY SALE
SAVINGS
Find some fantastic savings with Anthem
Publishing’s half price January sale, which
includes Food Heaven and much more
besides. Enjoy every issue of Food Heaven
delivered direct to your door for just
£7.45 every three issues when you sign
up by UK Direct Debit – or, if you’re
elsewhere in the world, you can still save
up to 50% on overseas subscriptions. Our
craft magazine Reloved is also available,
or try one of
our specialist
music
magazines
such as Vintage
Rock, Classic
Pop or Guitar
& Bass. Turn
to page 86 for
more details
on how to
subscribe
for less.

TIME FOR A CUPPA CAMPAIGN

CHOCOLATE TEA PARTY TIME

Dementia UK is the only charity in the UK to provide Admiral
Nurses, specialist dementia nurses who give expert, practical
and emotional care and support for family carers, as well as the
person with dementia. The charity has launched its fundraising
event ‘Time for a Cuppa’, encouraging tea makers and bakers
across the country to host a tea party from the 1-8 March 2015.
Whether you have a small tea party at home, a big tea party in
the community or a tea break at work, every pound raised at
your Time for a Cuppa will help Admiral Nurses to support more
families affected by dementia. Once you sign up, you’ll receive a
pack full of useful materials to help make your tea party a
tea-riffic success! You can sign up online at www.timeforacuppa.
org or call 0845 257 3320 for your free Time for a Cuppa pack.

During 2015, people across the UK will be enjoying
their favourite chocolate treat in support of
families with ill children being treated in hospital.
The Sick Children’s Trust’s Big Chocolate Tea Party
encourages people to host chocolate-themed
tea parties to help fundraise for the charity, which
provides free accommodation to families of sick
children. Chocolate expert Paul A Young had lent his
support to the campaign, saying: “I have been inspired
and touched by what The Sick Children’s Trust
provides for so many families. The Big Chocolate
Tea Party gives me the perfect opportunity to use
my love of chocolate to fundraise in a fun way, and
to help families who are facing the most difficult of
circumstances.” Visit www.sickchildrenstrust.org.

8

CakeDecoration H E A V E N Spring

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Seasonal

Spring

CDH10.SeasonalOpener.indd 9

H E AV E N

9

17/12/2014 08:49

Seasonal D E C O R A T I O N S
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Mother's Day spring garden cake
✿ ✿ ✿
By Anna Puiy from Anna's Cake Delights
(annas-cake-delights.co.uk)

FOR THE CAKE
one 25cm (10in) chocolate cake,
filled and crumb coated with
chocolate buttercream
TO DECORATE
1.5kg (3lb 3oz) green sugarpaste
sugarpaste in red, white, brown,
blue and grey
flower paste in pink and yellow
crumbled chocolate cake off-cuts,
for the soil effect
chocolate buttercream
EQUIPMENT
one 35cm (14in) cake drum
Tylo powder
edible glue
cornflour
a cocktail stick
blossom flower cutters
small and large non-stick rolling pin
large non-stick board
leaf cutter
foam pad
Project and photography © Anna Puiy from Anna's Cake Delights, annas-cake-delights.co.uk

sharp knife
small paintbrush
flower mould
silver edible lustre spray
ribbons
double-sided tape

1 Roll out 500g (1lb 1oz) green sugarpaste
to cover the cake drum. Place the
sugarpaste over the cake drum, then
smooth out and trim the excess with
a sharp knife to create a neat finish.
Add the ribbon to the edge of the
cake drum, then fix with double-sided
tape to secure.

2 Knead 50g (1¾oz) green sugarpaste
with a small amount of Tylo powder. To
create the body of the watering can, take
40g (1½oz) of the strengthened green
sugarpaste and roll into a sausage shape
about 4cm (1½in) in diameter. Cut both
ends to create a clean, flat finish about
6cm (2½in) long, then use your fingers
to create a concave dome at one end
– this will become the top. Add a small
amount of blue sugarpaste to the top of
the watering can, for the water effect.
3 Use the remaining 10g (¼oz) green
sugarpaste to make the spout and the
handles. Cut a cocktail stick in half,
then insert into the watering can and
use to attach the spout. Spray the can
with silver edible lustre spray, then allow
to dry and harden.
4 Roll out the pink and yellow flower paste,
then use the blossom cutters to create
the flowers. Once cut, place the flowers
on a foam pad and allow to harden.
5 Roll out 1kg (2lb 2oz) green sugarpaste,
then use to cover the cake. Smooth
down and trim the excess using a sharp
knife, then place the covered cake onto
the cake drum. Fix into place using a
small amount of buttercream in the
centre of the cake drum. Place some
ribbon around the base of the cake to
neaten the join where the cake meets
the cake drum.
6 Add a small amount of Tylo powder to
250g (9oz) brown sugarpaste, then roll
to create a large sausage shape, about
28cm (11in) long and 3cm (1¼in) in
diameter. Cut into seven pieces, each
about 4cm (1½in) long. Take each piece
and roll one end slightly to create a
subtle taper to form the shape of a
plant pot. Roll a small amount of brown
sugarpaste and cut into seven strips
measuring about 1x10cm (½x4in) – this
will create the rim of the pots. Place

10

these strips around the larger edge of
the plant pots, fixing into place with a
small dab of water. Wet the top side of
the plant pot, then sprinkle some fine
chocolate cake crumbs over each plant
pot to create a soil effect.

7 Roll out a small amount of green
sugarpaste, then cut out some small
leaves using the leaf cutter. Place these
on top of the soil in the plant pots. Some
very small strips of green sugarpaste can
be used in the soil to give the effect of
the plants shooting. For the flowers, place
some pink and yellow flower paste into
the flower mould. Remove the flower
shapes, allow to harden, then add to the
plant pots.
8 Roll a small amount of green sugarpaste
into a long tubular shape to create the
stems of the flowers. Cut these to your
required length, depending on the depth
of your cake. Attach these to the side
of the cake using edible glue. Add the
flowers that were made in step 4 to the
tops of the stems using edible glue.
9 To make the three tulip buds, use three
equal-sized red pieces of sugarpaste and
mould into a tulip head shape. Use the
blunt rounded end of a small paintbrush
and drag along the face of the tulip bud
to create the indent. Once complete,
attach to the stems of your choice using
a little edible glue.
10 Wet a small strip around the base of the
cake where it meets the cake drum, then
use the leftover chocolate cake crumbs
to create a soil effect border. Take some
grey sugarpaste and break into small
amounts, then roll each one individually
in your hands to create border stones.
Once complete, place the stones neatly
around the front edge of the soil border
to finish. The cake is now complete.

CakeDecoration H E A V E N Spring

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Bear hugs cake
FOR THE CAKE
two 25cm (10in) cakes, filled and
crumb coated with buttercream
TO DECORATE
brown sugarpaste
red sugarpaste
a small amount of black, white and
pale pink sugarpaste
edible glue
edible lustre spray
EQUIPMENT
blade and shell tool
ball tool
petal veiner or friller tool
small circle cutter and heart cutter
patchwork squares cutter
small rolling pin
Clikstix script lower and
upper case cutters
thick heart ribbon
thin red ribbon

1 Before you start, decide how large you
want the teddy to be so that you can
work out how much sugarpaste to
use. As a rough guide, the teddy bear
will sit double the height of the ball of
sugarpaste that you use for the body. To
make the teddy, you need three balls of
sugarpaste all the same size. The first ball
will be for the body, the second ball will
be for the head, muzzle and ears, and the
third ball will be for the arms and legs.
2 Take the first ball and roll it between
your hands to form a fat teardrop shape.
Using the blade and shell tool, mark
short lines, moving the blade end of the
tool upwards around the body. This will
create a fur effect.
3 Take the second ball of sugarpaste and
divide it in half. Use one half to mould
the legs and paws, marking them once
again with the blade tool. Set the other
half to one side in an airtight container
for the arms.
4 Thinly roll out the pale pink sugarpaste,
then cut out two small pink hearts
using the small heart cutter. Attach these
to the paws using a little edible glue.
5 Attach the legs onto the body and the
paws onto the legs using edible glue.
6 Roll out a little red sugarpaste at least
5mm (¼in) thick and cut out a heart
shape. Soften the edges with your fingers,
then make a couple of marks on each
side using the blade tool.
7 Use the rest of the second ball to
roll into a sausage shape. Cut in half

Spring

CDH10.Seasonal.indd 13

horizontally at an angle, then gently
mould each arm and mark once again
with the blade tool.
8 Glue the heart into place, then wrap the
arms around the heart, attaching with
edible glue where necessary.
9 Take the third ball of sugarpaste, then
break off one-third and set to one side
for the ears and muzzle. Roll the rest
back into a ball for the head, then mark
from where the nose will go outwards
with the blade tool. Make two small balls
for the ears, then shape with the large
end of a ball tool and finish with little
pink circles of sugarpaste.
10 For the teddy bear’s muzzle, mould some
brown sugarpaste into an oval shape and
attach with edible glue. Add tiny features
such as his nose, eyes and eyebrows.
Lastly, use a petal veiner or friller tool to
make a smiley mouth.
11 Attach the head to the body using edible
glue. If you want to make it secure, insert
a short length of spaghetti into the body
and attach the head onto the top.
12 To make the patchwork hearts, roll out
some pink sugarpaste. Emboss using the
patchwork square cutter, then cut out
small hearts. Spray with edible lustre
spray, if desired, then add to the cake.
13 To add a message, thinly roll out some
red sugarpaste. Allow to harden for
5 minutes, then use the Clikstix script
cutters to cut out the letters. Press down
to eject from the cutter, then carefully
add to the cake using edible glue.

CakeDecoration H E A V E N

Project and photography © Cake Craft World, www.cakecraftworld.co.uk

By Cake Craft World
(www.cakecraftworld.co.uk)

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Seasonal D E C O R A T I O N S
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Easter chick cake
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By Renshaw (www.renshawbaking.com)

FOR THE CAKE

900g (2lb) unsalted butter, softened
900g (2lb) caster sugar
4 tsp vanilla extract
16 large free-range eggs
800g (1lb 9oz) self-raising flour
100g (3½oz) cornflour
14-16 tbsp milk
TO DECORATE
800g (1lb 9oz) Renshaw
Vanilla Frosting
500g (1lb 1oz) Renshaw Pastel
Green Ready to Roll Icing
3kg (6lb 6oz) Renshaw White
Chocolate Ready to Roll Icing

250g (9oz) Renshaw Flower and
Modelling Paste
250g (9oz) Renshaw Lilac
Ready to Roll Icing
500g (1lb 1oz) Renshaw Original
Golden Marzipan

TO MAKE THE CAKE

1 Preheat the oven to 180°C/Gas Mark 4.
Grease and line four 15cm (6in) round
cake tins and one 15cm (6in) diameter
sphere cake tin.
2 In a large bowl, cream the unsalted
butter and caster sugar together, then
add the vanilla extract.
3 Add the eggs, one at a time, adding a
spoonful of flour between each.
4 Fold in the rest of the self-raising flour
and cornflour and, when mixed in, add
the milk. Combine well.
5 Divide the mixture between the four
lined cake tins and the sphere tin. Bake
in the oven in two batches for about
25 minutes each, until a cake skewer
comes out of each cake clean.
6 Leave the cakes in their tins on a wire
rack for 10 minutes, then turn out on the
wire rack and leave to cool completely.
TO DECORATE

250g (9oz) Renshaw Jet Black Ready
to Roll Icing

1 Cut the tops of the sponge cakes to
make them level. Cut the very top of the
sphere cake to provide a flat base on
which to later stack the cake.

250g (9oz) Renshaw Tiger Orange
Ready to Roll Icing

2 Sandwich the four 15cm (6in) cakes with
the Renshaw Vanilla Frosting.

250g (9oz) Renshaw Teddy Bear
Brown Ready to Roll Icing

3 Gently stack the four 15cm (6in)
sandwiched cakes on top of each other,
then place the sphere at the base to
create an egg shape, with the cut off
edge forming the base of the cake. Cover
the whole sandwiched cake with a thin
layer of vanilla frosting.

250g (9oz) Renshaw Lincoln Green
Ready to Roll Icing
50g (1¾oz) Renshaw Deep Purple
Ready to Roll Icing
50g (1¾oz) Renshaw Raspberry
Pink Ready to Roll Icing
royal icing
Project and photography © Renshaw, www.renshawbaking.com

edible silver balls
EQUIPMENT
25cm (10in) round cake board
small flower plunger cutter
purple ribbon
sharp knife

4 Knead and roll out the Renshaw Pastel
Green Ready to Roll Icing on a clean dry
work surface lightly dusted with icing
sugar. Lift the icing over the cake board,
then trim the edges to create the base
of the cake. Gently stipple the icing with
a firm, dry nail brush to create a grasslike effect.
5 Knead and roll out some Renshaw White
Chocolate Ready to Roll Icing on a clean
dry work surface lightly dusted with icing
sugar. Lift the white chocolate icing over
the cake, smoothing down the sides with
the palm of your hand. Trim any excess
icing from the base of the cake, leaving a
small amount to fold underneath.
6 Place the egg onto the pastel green
covered cake board, securing in place
using a dab of royal icing.

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7 Knead and roll out the Renshaw Flower
and Modelling Paste, then cut a 2.5cm
(1in) wide strip long enough to go
around the top of the egg. Cut uneven
triangles out of one edge to create a
cracked egg effect. Stick to the top of the
white icing with cooled boiled water.
8 Knead and roll out two 1.5cm (2/3in)
wide lengths of Renshaw Lilac Ready
to Roll Icing. Place one strip around the
centre of the egg, then place the other
on the join of the white icing and flower
and modelling paste cracked egg shell.
Secure each in place with water.
9 Roll out the Renshaw Deep Purple
Ready to Roll Icing, then cut out four
small flowers using the plunger cutter.
Place the flowers in the holes of an
egg carton to harden and shape slightly.
Repeat for the Raspberry Pink Ready to
Roll Icing. When your flowers are set, add
an edible silver ball to the centre of each
one, then add as you wish to the cake
board. Fix in place using a little water.
10 Knead the majority of the Renshaw
Original Golden Marzipan until soft and
pliable. Roll into a large ball, then place
on top of the shell to create the chick's
head. Roll the remaining golden marzipan
into small, thin sausages, then stick in
place on top of the chick’s head using
cooled boiled water to create hair.
11 Roll two very small balls of Renshaw
Black Ready to Roll Icing for the eyes,
then stick in place with a little water.
12 Take a small ball of Renshaw Tiger
Orange Ready to Roll Icing. Press it flat,
then cut a straight edge through the
centre. Stick onto the chick's head using
cooled, boiled water to create the beak.
13 Knead the Renshaw Teddy Bear Brown
Ready to Roll Icing until soft and pliable.
Take a clean sieve or a garlic press, then
push the icing through to create the
straw effect. Place the teddy bear brown
icing straw around the side of the chick's
head to cover the top of the sponge
cake still visible.
14 Knead the Renshaw Lincoln Green Ready
to Roll icing until soft and pliable. Take a
clean sieve or a garlic press and push the
icing through to create grass. Stick the
green icing around the base of the egg
using cooled boiled water.

CakeDecoration H E A V E N Spring

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Easter bunny cake
FOR THE CAKE
450g (1lb) plain flour
700g (1lb 6oz) caster sugar
85g (3oz) cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 medium free-range eggs
250ml (9fl oz) milk
125ml (4½fl oz) vegetable oil
2 tsp vanilla extract
250ml (9fl oz) boiling water
TO DECORATE
800g (1lb 9oz) Renshaw
Chocolate Frosting
1kg (2lb 8oz) Renshaw Original
White Marzipan
250g (9oz) Renshaw Lincoln Green
Ready to Roll Icing
2.5kg (5lb) Renshaw Teddy Bear
Brown Ready to Roll Icing
250g (9oz) Renshaw Chocolate
Ready to Roll Icing
250g (9oz) Renshaw Pink
Ready to Roll Icing
250g (9oz) Renshaw Flower and
Modelling Paste
250g (9oz) Renshaw Jet Black
Ready to Roll Icing
250g (9oz) Renshaw Yellow
Ready to Roll Icing
royal icing
moulded icing carrot decoration
EQUIPMENT
25cm (10in) square cake board
sharp knife
blue ribbon
large daisy plunger cutter
sponge foam
dried spaghetti

TO MAKE THE CAKE

1 Preheat the oven to 180°C/Gas Mark 4.
2 Grease and line four 15cm (6in) round
sandwich tins and one 15cm (6in)
diameter sphere cake tin.
3 Place all of the ingredients, except the
boiling water, into a large mixing bowl.
Using a wooden spoon or electric
whisk, beat the mixture until smooth
and well combined.
4 Add the boiling water to the mixture,
a little at a time, until smooth. The cake
mixture will be very liquid.
5 Divide the cake batter between the
sandwich tins and sphere tin, then bake
in the oven for 25-35 minutes, or until
the top is firm to the touch and a skewer
inserted into the centre of the cake
comes out clean.
6 Leave the cakes to cool in their tins for
10 minutes, then turn out onto a wire
rack and leave to cool completely.
TO DECORATE

1 Cut the tops off the sponge cake
to make them level. Sandwich the
four 15cm (6in) cakes with Renshaw
Chocolate Frosting.
2 Gently stack the four 15cm (6in)
sandwiched cakes on top of each other,
then place the sphere on top to create
the dome effect. Cover the whole
sandwiched cake with a thin layer of
chocolate frosting.
3 Knead and roll out the Renshaw Lincoln
Green Ready to Roll Icing on a clean dry
work surface lightly dusted with icing
sugar. Lift the icing over the 25cm (10in)
square cake board, then cut the edges.
Trim with blue ribbon.

9 Knead the remaining teddy bear brown
icing into a ball. Gently roll into a sausage
shape, then divide into four equal pieces.
Roll each piece into a ball and gently
flatten to create the bunny’s four paws.
Mark two lines in each paw using a small
sharp knife. Place two of the paws at
the base of the bunny to create the feet,
then stick the other two on the body for
the hands. Secure both in place using a
little cooled, boiled water.
10 Roll out a ball of any leftover teddy bear
brown icing and cut an oval shape for
the bunny’s muzzle. Stick in place on the
head using cooled, boiled water.
11 Mark a line down the centre of the
muzzle and indent two half circles to
create the bunny's smile. Roll a ball
of Renshaw Pink Ready to Roll Icing,
then stick at the top of the muzzle
for the nose.
12 Roll out the Renshaw Flower and
Modelling Paste, then cut out two small
rectangles for the bunny’s teeth. Stick
them in place under the muzzle using a
little cooled, boiled water.
13 Roll out the remaining flower and
modelling paste, then use a large daisy
cutter to cut out a flower shape. Leave
to set in an egg carton to provide shape.
14 Knead and roll out the Renshaw Jet Black
Ready to Roll Icing. Cut out two small
oval shapes for the bunny’s eyes. Stick
onto the head using cooled boiled water.

4 Knead the Renshaw Original White
Marzipan, then roll out on a clean dry
work surface lightly dusted with icing
sugar. Lift the marzipan over the cake,
smoothing down the sides of the cake.
Trim off the excess marzipan around the
base of the cake.

15 Knead the remaining pieces of teddy
bear brown icing into a ball, then cut into
two equal halves. Roll both halves into a
long pear shape, then press flat to create
the ears. Secure onto the top of the
bunny’s head with cooled boiled water,
supporting with sponge foam until set.

5 Knead the Renshaw Teddy Bear Brown
Ready to Roll Icing until pliable. Roll
out on a clean dry work surface lightly
dusted with icing sugar.

16 Add a small ball of Renshaw Yellow
Ready to Roll Icing to the centre of the
white daisy flower. Once the flower
has set, stick it on top of the head using
cooled boiled water.

6 Lift the teddy bear brown icing over the
cake, smoothing down the sides. Trim any
excess icing from the base of the cake.
7 Place the covered cake onto the green
icing covered cake board and secure in
place using a little royal icing.

Spring

CDH10.Seasonal.indd 17

8 Knead and roll out the Renshaw
Chocolate Ready to Roll Icing. Cut out a
large circle, then stick this at the base of
the bunny’s body for his stomach. Gently
trim the chocolate icing at the base of
the cake using a sharp knife.

17 Finally, push some spaghetti into the
bunny’s muzzle for whiskers, then
decorate the cake board with plunger
cut blossom flowers and a moulded
icing carrot.

CakeDecoration H E A V E N

Project and photography © Renshaw, www.renshawbaking.com

By Renshaw (www.renshawbaking.com)

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Seasonal D E C O R A T I O N S
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Bunny in a basket
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By Sandra Monger
(www.sandramongercakes.co.uk)

FOR THE CAKE

one 20cm (8in) cake, 7.5cm (3in) deep
one 13cm (5in) cake, 5cm (2in) deep

TO DECORATE

600g (1lb 4oz) grass green sugarpaste
1kg (2lb 2oz) sky blue sugarpaste
700g (1lb 6oz) teddy bear
brown sugarpaste
200g (7oz) chocolate brown sugarpaste
200g (7oz) chocolate brown pastillage
300g (10½oz) white modelling paste
200g (7oz) brown modelling paste
350g (12oz) grey modelling paste
10g (¼oz) light pink modelling paste
10g (¼oz) black modelling paste
200g (7oz) light green modelling paste
flower paste in white, yellow, orange,
pink and purple
pre-coloured marzipan,
in various colours
spaghetti
royal icing
SPECIAL EQUIPMENT
30cm (12in) round drum board
cake boards – 20cm (8in), 13cm (5in)
and 10cm (4in)
cake pop sticks
cake dowels
two small flower picks
15mm (2/3in) lilac ribbon
daisy, six-petal and blossom cutters
Project and photography © Sandra Monger, www.sandramongercakes.co.uk

small circle cutter set
parallel wheel cutter
wheel cutter
cornflour bag
vegetable shortening
artists’ paintbrush
no. 3 writing nozzle
non-stick rolling pin and board
fine scissors
cocktail stick
basket weave embosser
serrated knife
small sharp knife
18 gauge wire, 37cm (14in) long

18

1 Several days ahead, create the handle by
forming the 18 gauge wire into a large
'U' shape around a 13cm (5in) cake tin.

orange at the centre. Fix all the flowers
in little clusters around the side of the
bottom tier using a little royal icing.

2 Roll two 30cm (12in) long, thin sausages
of chocolate brown pastillage. Form one
of the sausages into a curve that matches
the wire. Flatten a little, then moisten the
surface and place the wire centrally on
top with the two ends protruding equally.

13 Roll out some white modelling paste,
then cut out cloud shapes using scissors.
Fix to the sides of the bottom tier with a
little water. Smooth down the edges.

3 Form the other sausage into a matching
curve. Flatten as before and lay on top to
sandwich the wire.
4 While the pastillage is still soft, use a
small sharp knife to mark diagonal lines
around the handle. Set aside to dry.
5 Several days ahead, cover the drum
board with grass green sugarpaste and
trim with lilac ribbon. Set aside to firm.
6 Place the 20cm (8in) cake on the same
size cake board. Crumb coat and cover
with sky blue sugarpaste.
7 Place the 13cm (5in) cake onto the same
sized cake board. Place the 10cm (4in)
cake board centrally on top.
8 Trim around the 13cm (5in) cake at an
angle with a serrated knife using the two
boards as a guide. Once trimmed and
neatened, turn the cake over so that the
10cm (4in) cake board is at the bottom.
Remove the 13cm (5in) cake board.
9 Crumb coat, then cover with teddy bear
brown sugarpaste. While the sugarpaste
is still soft, emboss the sides using a
basket weave embosser. Stack and dowel
the cakes onto the base board.
10 Roll out two sausages of chocolate
brown modelling paste long enough
to go round the top and bottom
circumferences of the top tier. Moisten
the top and bottom edges of the top tier,
then position and fix the sausages with
the joins at the back. Mark with diagonal
lines to create a wrapped effect.
11 Roll out grass green modelling paste,
then cut into a 4cm (1½in) wide strip
with a parallel wheel cutter. Cut long thin
triangles from the width of the strip to
form blades of grass. Fix to the side of
the cake with a little water.
12 Cut out numerous daisy and blossom
shapes from assorted colours of flower
paste. Cup with the small end of a ball
tool on a foam pad. Cut out small yellow
and white circles, then attach to the
centre of the flowers. For the daffodils,
cut out six-petal flowers from yellow
flower paste and add small circles of

14 Form different-sized egg shapes from the
pre-coloured marzipan. Decorate with
stripes, spots and blossom shapes cut
from different coloured modelling pastes.
15 Create the rabbit’s body by forming a
40g (1½oz) ball of grey modelling paste.
Flatten the base of the ball, then insert
a cake pop stick into the top until it
touches the board underneath.
16 Create the rabbit’s head by forming a
190g (7oz) ball of grey modelling paste
into a shape that is wider at the base.
17 Ensure that the cake pop stick is shorter
than the depth of the head. Gently press
the head onto the cake pop stick until it
meets the body. Fix with a little water.
18 Create the eyes by cutting two white
circles and two smaller black circles.
Fix these onto the head. Cut tiny
white circles with a no. 3 writing nozzle,
then fix to the black pupils to form glints.
Form the eyebrows from peppercornsize pieces of grey modelling paste rolled
into flattened sausages. Position and fix
with a little water.
19 Cut out two white cheeks with a circle
cutter. Smooth into very slight but equal
egg shapes. Fix symmetrically to the
face. Mark three whisker dots onto each
cheek with a cocktail stick.
20 Form a tiny ball of pale pink modelling
paste into a rounded triangle for the
nose. Position and fix with a little water.
21 Hollow out a mouth using the small end
of a ball tool. Cut an oblong of white
modelling paste for the teeth and mark
with a vertical line. Fix into the mouth
using a little water.
22 Create the arms by forming two
15g (½oz) balls of grey modelling paste
into 6cm (2½in) drumstick shapes.
Flatten the tips slightly and snip out a
small 'V' with fine scissors to form a
thumb. Make two straight snips to form
three fingers. Soften the edges with your
fingertips. Cut two small white circles for
the paw pads and fix with a little water.
23 Create two ear shapes by forming two
6cm (2½in) cones with 10g (¼oz) grey
modelling paste. Flatten each cone a little

CakeDecoration H E A V E N Spring

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to form long triangles. Form two smaller
cones of pale pink modelling paste and
flatten to form long triangles. Moisten the
centres of the grey triangles and press
the pink triangles into position.
24 Snip off a small segment at the bottom
of each ear to form a flat base. Gently
insert a 5cm (2in) length of spaghetti
into the base of each ear, until only
2.5cm (1in) protrudes.
25 Form two guide holes on the top of
the head with a piece of spaghetti, then
position and fix the ears with a little

water. Roll small pieces of grey modelling
paste into little cones. Fix between the
ears to form tufts of fur.
26 Position the body and head centrally on
top of the basket tier. Fix with royal icing.
27 Insert two flower picks packed with
flower paste at the points where the
handle will meet the cake. Position the
handle onto the cake, ensuring that the
protruding guide wires are inserted into
the packed flower picks. Fix into place.
28 Roll out a string of chocolate brown
modelling paste. Neaten the handle by

Spring

CDH10.Seasonal.indd 19

fixing the string along the length of the
outer join of the two pastillage sections
and where the handle joins the basket.
Decorate the handle with blossom
flowers of various sizes.
29 Arrange the decorated marzipan eggs
around the body, leaving space to
position the arms. Add the arms next to
the body among the marzipan eggs, fixing
with a dot of royal icing.
30 Finally, roll out some coloured flower
paste and use cutters to cut out an
Easter message. Attach to the cake board.

CakeDecoration H E A V E N

19

17/12/2014 15:22

Seasonal D E C O R A T I O N S
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Easter lamb cake
By Marie McGrath from Marie's
Bakehouse (www.mariesbakehouse.co.uk)
FOR THE CAKE
one 20cm (8in) cake, filled and
crumb coated with buttercream
TO DECORATE
royal icing
Project and photography © Marie McGrath, www.mariesbakehouse.co.uk

pale green sugarpaste
350g (12oz) white sugarpaste
50g (1¾oz) yellow sugarpaste
50g (1¾oz) brown sugarpaste
small amount of black sugarpaste
edible white food paint
EQUIPMENT
one 20cm (8in) cake board
small daisy plunger cutter
paintbrush
knife
rolling pin
ribbon

1 Roll out the pale green sugarpaste, then
use to cover the cake board. Smooth the
surface and trim any excess. Re-roll the
pale green sugarpaste, then use to cover
the cake. Mount the cake onto the iced
board, using a dab of royal icing to attach.
2 For the lamb, form 100g (3½oz)
white sugarpaste into a cone shape. Roll
a ball of 5g (1/8oz) brown sugarpaste for
each foot, then indent a line for the toes.
3 For the legs, use about 7g (1/8oz) brown
paste for each one. Roll into a sausage,
then roll a little bit thinner in the middle.
Form one end of each sausage into a
foot by pushing it forward slightly. Indent
each foot with the back of a knife again.
4 Stick the legs together at the front of the
flattened cone of white sugarpaste, then
stick a foot either side.
5 Roll balls of white sugarpaste and stick
them to the body using the water and
paintbrush. Stick them in lines around the
body, starting at the bottom, until you
have two rows above the top of the legs.
6 Form a pear shape from 25g (1oz)
brown sugarpaste. Cut a smile in

20

the bottom half. Using the end of a
paintbrush, push two indents into the
middle of the face for the nostrils. Stick
the head onto the body. Support the
head at the back with more balls of
white sugarpaste, then build up the rest
of the body and back of the head with
more balls of white sugarpaste.
7 Roll two thin sausages, tapered at one
end, from the remaining brown paste and
stick on the sides of the head for ears.
8 Add more balls of white sugarpaste to
finish decorating the head of the lamb.
9 Roll two tiny balls of white sugarpaste
and stick them in place for the eyes. On
top of these, add two smaller balls of
black paste. Use white food paint to add
two small dots on top of the black.
10 Roll out the white paste and cut lots
of daisies using the plunger cutter. Stick
them around the top edge of the cake,
then add smaller clumps in different areas
around the side of the cake.
11 Roll small balls of yellow paste and stick
these to the centre of the daisies. Add a
ribbon to the cake board to finish.

CakeDecoration H E A V E N Spring

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17/12/2014 15:22

NEW CLASSES FOR 2015!

Covering a range of Sugarcraft skills. Figure
modelling, sugar flowers, piping and more! All
materials, lunch and refreshments are provided.
See our website for more details

www.karendaviescakes.co.uk
TELEPHONE

0151 643 0055

Sophie’s sunny yellow fabrics with smart tactile ceramics will
brighten up those dreary winter days and add a bit of summer
warmth to your kitchen. The elegant and uplifting pieces
exude effortless style with enduring quality.

“Designed to be practical and
beautiful in any kitchen, whether modern
or traditional.” SOPHIE CONRAN
W W W. S O P H I E C O N R A N . C O M

CDH10.page21.indd 1

18/12/2014 13:18

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CakeDecoration H E A V E N Spring

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17/12/2014 15:22

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Sheep cake topper
By Georgie Godbold
FOR THE CAKE TOPPER
90g (3¼oz) white modelling paste
60g (2oz) black modelling paste
small amount of pink flower paste
two white stamens
one black pipe cleaner
cocktail sticks
white wool
EQUIPMENT
pointed tool
thin palette knife
small oval and small circle cutters
small pair of scissors
fine black fibre-tip pen
sugar glue
rolling pin

1 Roll 45g (1½oz) white modelling paste
into a ball. Shape the paste into a cone
6.5cm (2½in) tall.
2 Insert an 8cm (3¼in) cocktail stick
through the middle of the cone to the
base for support. The top of the cocktail
stick will support the head. Make two
holes in the front for the legs to sit in.
3 For the fur, roll out the remaining
45g (1½oz) white paste. Cut out small
circles and roll each one into a ball,
making them the same size. Starting
at the base of the body, glue them on
individually in rows; continue going up
the body until you reach the top. Try not
to have any gaps between the balls.
4 Create the head by rolling 20g (2⁄3oz)
black sugarpaste into a ball, then into an
oval. Make two holes for the nose.
5 Mark the mouth with the small circle
cutter and use a pointed tool to make a
small hole at each end.
6 For the eyes, roll 3g (1⁄8oz) black paste
into two balls. Using the pointed tool,
make a hole in the middle, then push in
a stamen and mark it with a black pen.
Attach the eyes to the top of the head
using a little glue.
7 Cut a pipe cleaner in half and one piece
in half again, making two 7.5cm (3in) legs
and one 15cm (6in) arm length.

attach one hoof to one end and insert
the other end into the body at the front.
Repeat for the other leg. Bend into shape
when dry.
9 For the arms and hands, roll 5g (1⁄6oz)
black paste into a ball, then cut it in half
with scissors. Roll each half into a pear
shape. Add sugar glue to each end
of the 15cm (6in) pipe cleaner and
attach the hands. Bend the pipe cleaner
round the back of the cocktail stick and
glue it in place, bringing the arms and
hands in front.
10 Push the head onto the cocktail stick
using a little sugar glue.
11 Use the small oval cutter to cut out two
ears from black paste. Attach them to
the top of the head with a little glue,
supporting them with foam if necessary.
12 Make several small white balls as for the
fur before, then glue them on the top
of the ears until the top of the head is
covered. When dry, roll out pink flower
paste and make a bow out of it. Secure
this on top of the balls.
13 Roll a small piece of black paste into a
cone, then glue it into place as a tail.
14 Make the knitting on cocktail sticks, using
white wool, then attach it to the hands
while the paste is still soft.

8 Make the hooves by rolling 16g (½oz) of
black paste into a ball. Cut it in half and
make two cones, then use a palette knife
to mark a line down the front of each
one. Add a little sugar glue to the ends
of each 7.5cm (3in) pipe cleaner, then

Spring

CDH10.Seasonal.indd 23

CakeDecoration H E A V E N

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17/12/2014 15:23

Seasonal D E C O R A T I O N S
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Bunny cake topper
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By Georgie Godbold

FOR THE CAKE TOPPER
100g (3½oz) light brown
modelling paste
a small amount of pink flower paste
20g (2⁄3oz) white sugarpaste
two light brown pipe cleaners
two white stamens
cocktail sticks
pastry brush
EQUIPMENT
cutters – large oval, small oval,
2.5cm (1in) blossom and
tiny blossom
sieve or clay gun
thin palette knife
small pair of scissors
fine black fibre-tip pen
rolling pin
sugar glue
pin
pointed tool

The recipes and images
on pages 22-24 are taken
from Sugar Wobblies by Georgie
Godbold, photography by
Debbie Patterson, published by
Search Press, £4.99.

24

1 Roll 45g (1¾oz) light brown modelling
paste into a ball. Shape the paste into a
cone 6.5cm (2½in) tall.

2 Insert an 8cm (3¼in) cocktail stick
through the middle of the cone to the
base for support. The top of the cocktail
stick will support the head. Make two
holes in the front for the legs to sit in.
3 Take a small amount of pink paste, roll
out and use the small oval cutter to cut a
shape for the tummy. Glue in place.
4 Roll 20g (2⁄3oz) light brown paste into a
smooth ball for the head, then attach it
to a cocktail stick. Use the pointed tool
to make a small hole in the middle of the
face for the nose and a small hole for the
mouth, then use a thin palette knife to
cut a line from the nose to the mouth.
5 Make a small cone of pink paste for the
nose, then insert it into the hole with a
little sugar glue.
6 For the mouth, roll a very small ball of
pink paste and push it into the face using
the pointed tool.
7 Cut a few bristles from a pastry brush
and push them into the cheeks on both
sides of the mouth as whiskers. Trim if
necessary, then use a pin to make a few
small dots around the whiskers.
8 Roll out the paste, then cut out two light
brown outer ears and two smaller pink
inner ears using the oval cutters. Glue
half a cocktail stick in place between one
of the outer and inner ears, then press
down around the edges. Push it into the
head, then repeat for other ear.
9 Roll 15g (½oz) light brown paste into a
ball, then cut it in half to make two large

oval feet. Cut two slits for the toes, then
gently curve them over a pointed tool.
Smooth and shape the feet as shown.
10 Cut two 10cm (4in) lengths of pipe
cleaner for legs. Glue each end, then
attach a foot to one end and push the
other end into the body. Repeat.
11 Roll 5g (1⁄6oz) light brown paste into a
ball, cut it in half and shape each half into
a teardrop. Cut two small slits at the end
of these paws, then curl the ends over
a pointed tool. Add a little sugar glue to
both ends of a 14cm (5¾in) length of
pipe cleaner and attach the paws. Bend
the pipe cleaner around the back of the
cocktail stick, then glue it in place and
bring the arms and paws down.
12 For the neck frills, cut out two circles
of pink paste using a 2.5cm (1in)
blossom cutter. Frill the edges, add glue
to the cocktail stick and the top of the
pipe cleaner, then place the frills over
the cocktail stick.
13 Push the head onto the cocktail stick
using a little sugar glue, then press down
firmly. Using a black pen, draw two small
round dots just above the nose for the
eyes and leave to dry.
14 Push 20g (2⁄3oz) white sugarpaste
through a clay gun or sieve to make
a fluffy tail. Attach it to the base of
the body using a little glue. Decorate
between the ears in the same way
as the tail, making a fluffy mop. Finally,
make some pink blossoms using the tiny
blossom cutter to decorate the rabbit,
gluing them onto the wrists and feet with
sugar glue.

CakeDecoration H E A V E N Spring

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CakeDecoration H E A V E N

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CakeDecoration H E A V E N Spring

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Easter afternoon tea cake
FOR THE CAKE
one 30cm (12in) cake drum –
covered with white sugarpaste and
trimmed with gold ribbon
one 20cm (8in) diameter deep cake
– filled, stacked, crumb coated and
iced with pink sugarpaste
TO DECORATE
1m (3ft 3in) ivory grosgrain ribbon
piping bag, fitted with a writer tip
and filled with white royal icing
pink, mint green and lavender
coloured sugarpaste
white sugarpaste, strengthened
with a little CMC powder
edible gold paint
edible glue
black royal icing
pink blossom dust
white lustre dust
icing sugar or cornflour
EQUIPMENT
paintbrush
cocktail sticks
tea cup and saucer
silicone pearl rope mould
small ball tool
veining tool

1 Transfer your cake carefully onto your
decorated cake drum, then trim the
base of the cake with the ivory grosgrain
ribbon. Add a bow to the side of the
cake, if desired.
2 With your royal icing, pipe a pattern of
swiss dots around the sides of your cake,
either as small clusters or as single small
polka dots.
3 To create your edible tea cup, take a real
cup and saucer and dust with icing sugar
or cornflour. Roll out some sugarpaste
mixed with CMC powder, then shape
using the inside of the teacup and saucer.
Take some sugarpaste strengthened
with CMC and form a ring to use as the
base of your cup and a fancy shaped cup
handle. Leave all parts to set for at least
24 hours. When ready, royal ice all the
pieces together before painting on small
gold accents with edible gold paint.
4 Make your pretend macarons by rolling
balls of coloured sugarpaste, then
smoothing them out and flattening
them into discs. Do the same with white
sugarpaste for the filling and sandwich
together. Add the ruffled edging by
jabbing and scouring the fake macaron
shells with a cocktail stick.
5 Make the tea bag label by creating
a rectangle of strengthened white
sugarpaste and tapering one side. Poke
a hole in the top of the taper section
and widen with a cocktail stick. Push a
cocktail stick half into the label and leave
to set. Once hardened, paint a message,
name or age onto the bag with edible
gold paint.
6 For the pearls, use a silicone pearl string
mould. Dust the mould with some icing
sugar or cornflour, then push in some
strengthened white sugarpaste. Remove
from the mould and allow to harden,
then attach onto the side of the cake
using a little royal icing.

hold them in place. You’ll add the rest of
the fake macarons once you’ve finished
assembling the cup and pearls.

8 Fix your edible teacup on top of the
cake with a little royal icing, then fill with
brown sugarpaste to create the ‘tea’. Add
the teabag label to the cake or saucer
with a sugarpaste ‘ribbon’ stringing it to
the inside of the cup.
9 To make the bunny, roll a ball of
sugarpaste mixed with CMC (about the
size of a golf ball) and indent the eye
sockets in place. Add a cocktail stick cut
in half to the top of its head to help hold
the ears up.
10 Add a little pink button nose to the
bunny’s face with some edible glue. You
can use either a pink heart sprinkle or a
tiny amount of pink sugarpaste for this.
11 For the eyes, pipe dots of black royal
icing into the eye sockets. Once dried,
add smaller dots of white royal icing.
12 Emphasise your bunny rabbit’s cheeks
with a little pink blossom dust brushed in
small soft circles.
13 To make the ears, roll out small ropes of
sugarpaste that taper at the ends. Use a
veining tool to shape the centres before
adding some pink sugarpaste. Carefully
attach these onto the cocktail sticks on
the rabbit’s head.
14 For the paws, create small balls of white
sugarpaste. adding detail as required with
a veining tool.
15 Assemble your bunny rabbit into and on
the edible teacup using royal icing.
16 Give your pearls and rabbit some sparkle
with a dusting of white pearl lustre dust.

7 Arrange half of your fake macarons
around the cake drum using royal icing
and cocktail sticks to help fix them, or

Spring

CDH10.Seasonal.indd 27

CakeDecoration H E A V E N

Project and photography © Krystle and Felicity from Juniper Cakery, junipercakery.co.uk

By Krystle and Felicity from Juniper
Cakery (junipercakery.co.uk)

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27

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Seasonal D E C O R A T I O N S
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Chocolate rose cake
FOR THE CHOCOLATE CAKE
125g (4½oz) self-raising flour
15g (1oz) cocoa powder
140g (5oz) caster sugar
140g (5oz) unsalted butter, softened
1 tsp baking powder
½ tsp vanilla extract
2 large free-range eggs
FOR THE BUTTERCREAM
100g (3½oz) unsalted butter,
softened
120g (4oz) icing sugar, sieved
30g (1oz) cocoa powder, sieved
FOR THE DECORATION
500g (1lb 1oz) chocolate sugarpaste
50g (1¾oz) red sugarpaste
red edible glitter
edible glue

28

1 Preheat the oven to 180ºC/Gas Mark 4.
Grease and line a 15cm (6in) cake tin.
2 Sieve the flour and cocoa into a large
mixing bowl, then add all the other cake
ingredients and beat together until the
mixture is smooth and creamy. Spoon
into the prepared tin, then bake in the
oven for 40-45 minutes. The cake should
be springy to the touch and have slightly
shrunk away from the side of the tin.
Allow to cool in the tin for 5 minutes,
then turn out onto a cooling rack.
When completely cool, split the cake
horizontally through the middle.
3 Prepare the buttercream by beating
together the softened butter, icing sugar
and cocoa until smooth. Use a quarter
of the buttercream to sandwich together
the two halves of the cake, then use the
remainder to crumb coat the cake.
4 Knead half the sugarpaste until soft. Roll
out into a strip that is long enough to
reach around the cake and is about
6cm (2½in) taller than the cake. Wrap
this around the side of the cake, allowing
it to curl over the top, then smooth the
sides, making a join at the back. Fold back
the top edge of the icing, to form a ruffle.

5 Use the remaining chocolate sugarpaste
to make eight six-petal roses and one
eight-petal rose. For the small roses,
take 20g (1oz) sugarpaste and roll into
a sausage shape. Mark off and cut six
equally sized slices, then roll each of
these into a ball. Place the sugarpaste
balls between two sheets of clingfilm
and flatten them out into petals using
your fingers. Make the petals thinner on
one side. Take the first petal and curl it
quite tightly into a roll, turning back the
top edge slightly. Take the second petal
and wrap this around the first, gently
squeezing the bottom to attach it and
again turning back the top edge. Place
the third petal on the opposite side
of the rose and repeat the process until
all the petals are attached. For the larger
centre rose, add two extra petals.
6 Cut away any excess sugarpaste, then
allow to dry before placing on the cake.
7 Roll out the red sugarpaste to a thickness
of about 4mm (¼in) and cut two large
hearts. Brush these with edible glue, then
sprinkle with the edible glitter. Use the
edible glue to attach these to the cake
for a glamorous finish.

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By Carolyn White
Makes 12
FOR THE CUPCAKES
12 baked cupcakes, each topped
with a piped swirl of buttercream
TO DECORATE
250g (9oz) yellow sugarpaste,
strengthened with a little CMC
a little pink or lilac sugarpaste
black royal icing, in a piping bag
fitted with a no. 1.5 piping nozzle
edible glue
EQUIPMENT
large circle cutter, the same
diameter as your cakes
3.5cm (11/3in) heart plunger cutter
mini blossom plunger cutter
mini palette knife

1 Bake your cupcakes according to
your favourite recipe. Allow to cool
completely before decorating.
2 For the chick bodies, roll out the yellow
sugarpaste to a thickness of about
3mm (¹⁄8in). Use a circle cutter the same
diameter as the top of the cakes to cut
out 12 circles. Allow to dry and harden
slightly, then attach one to the top of
each cupcake.
3 For one pair of feathered wings, roll out
the remaining yellow sugarpaste a little
thinner than before. Use the heart cutter
to cut down once into the paste, then
lift the excess paste away. Rotate the
cutter slightly and cut down a second
time so that you cut away some of the
existing paste to create a three-pointed
wing shape. Repeat to cut a second wing.
Position either side of the body, then use
the large circle cutter to cut down and
trim the edges of the wings. Attach in
place with a little edible glue.

Spring

CDH10.Seasonal.indd 29

4 For the beaks, use a sharp knife to cut
12 small triangular shapes freehand from
thinly rolled-out orange sugarpaste. Using
a mini palette knife, lift up and position
on the faces, then attach with edible glue.
5 For the eyes, pipe two medium-size dots
of black royal icing above the beak quite
close together, or use a black edible pen.
6 To finish off your chicks in springtime
style, use the plunger cutter to cut
12 dainty blossoms from very thinly
rolled-out pink or lilac sugarpaste. Allow
to dry and harden slightly, then attach
one to the top of each chick’s head
to one side. Roll tiny balls of yellow
sugarpaste and glue one to the centre of
each blossom.

CakeDecoration H E A V E N

Project and photography taken from Seasonal Cupcakes by Carolyn White, published by David & Charles, £5.99

Chirpy chick cupcakes

29

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Project and photography taken from Seasonal Cupcakes by Carolyn White, published by David & Charles, £5.99

Bunny and chick cupcakes
By Carolyn White
FOR THE CUPCAKES
12 cupcakes, baked according to
your favourite recipe
TO DECORATE
300g (10½oz) vanilla buttercream
light green colouring paste
50g (1¾oz) brown flower paste
30g (1oz) pale lemon flower paste
white royal icing, in a piping bag
fitted with a no. 1.5 piping nozzle
40g (1½oz) each of lilac, pink and
yellow sugarpaste, strengthened
with CMC powder
EQUIPMENT
bunny cutter set
chick cutter set
blossom plunger cutters
no. 233 grass-effect piping nozzle

1 Bake your cupcakes according to your
favourite recipe, then allow to cool
completely before decorating.
2 Place the vanilla buttercream in a bowl,
then gradually add the light green
colouring paste. Combine and mix
thoroughly, until the right shade of green
is achieved. Cover the cupcakes with a
flat layer of green-coloured buttercream.
3 Thinly roll out the brown and pale lemon
flower pastes, then use the bunny and
chick cutters to cut out 12 large bunnies,
12 smaller bunnies and six chicks. Use
the white royal icing to pipe a round tail
onto the bottom of each bunny and an
eye onto each chick. Leave to dry.

5 Place the remaining pale green
buttercream into a piping bag fitted
with a no. 233 piping nozzle. Use this
to pipe small clumps of the pale green
buttercream on top of each cake, varying
the heights. Leave to dry.
6 Add a dot of black edible pen to the
chicks’ eyes. Add the chicks to six of the
cakes and the bunnies to the remaining
cakes, with blossoms for decoration.

4 Roll out the lilac, pink and yellow
strengthened sugarpastes. Use two
very small blossom plunger cutters to cut
out several flowers. Pipe a dot of royal
icing into the centre of each flower, then
allow to dry.

black edible pen

30

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By Fiona Pearce
FOR THE CUPCAKES
12 cupcakes, baked according to
your favourite recipe
TO DECORATE
white and pale pink sugarpaste
white royal icing
EQUIPMENT
disposable piping bag
no. 2 piping nozzle
quilting tool
small blossom plunger cutter
circle cutter
edible glue
lacy cupcake wrappers
foam mat

1 Bake your cupcakes according to your
favourite recipe, then allow to cool
completely before decorating.
2 Roll out the white sugarpaste to a
thickness of about 3mm (1/8in). Use the
circle cutter to cut circles from it. Use the
palm of your hand to smooth each circle
into position on top of the cakes, then
use the quilting tool to imprint the crisscross pattern onto the sugarpaste.

5 Arrange the cupped blossoms on top of
each cupcake to form a heart shape. Use
edible glue and a fine paintbrush to fix
them in place. Allow to dry.
6 Pipe a small dot of white royal icing into
the centre of each blossom using a piping
bag fitted with a no. 2 nozzle. Place the
cupcakes into the lace cupcake wrappers
to finish.

3 Roll out the pink sugarpaste to the same
thickness as before. Use the blossom
plunger cutter to cut 16 small blossoms
for each cupcake.
4 Place the small pale pink blossoms onto
a foam mat. Gently press the small
end of a ball modelling tool into the
centre of the blossoms to give each of
them a lovely cupped shape.

ball modelling tool

Spring

CDH10.Seasonal.indd 31

CakeDecoration H E A V E N

Project and photography taken from Stitch Craft Create: Quick Bakes, published by David & Charles, £5.99

Lacy heart cupcakes

31

17/12/2014 15:23

By Valeri Valeriano and Christina Ong

FOR THE CAKES
two square cakes – 15x13cm (6x5in)
and 10x10cm (4x4in) square cake
TO DECORATE
1.3-1.6kg (3lb–3lb 8oz) buttercream
paste colours in sky blue and beige
red and white sprinkles
EQUIPMENT
palette knife
small, sharp craft knife
petal nozzle
dowel rods
greaseproof paper
pen
scissors
large shallow tray
piping bags
cocktail stick
small petal nozzle
cake stand or covered cake board

1 Crumb coat the 15x13cm (6x5in) cake
with plain buttercream, smoothing with
a palette knife to achieve an even finish.
Place the bottom tier in the fridge.
2 Colour about 500-600g (1lb 2oz1lb 5oz) buttercream with the sky blue
colouring paste, then use to cover the
smaller 10x10cm (4x4in) cake. Smooth
to achieve an even finish, then place in
the fridge to chill.

3 To prepare your pattern, you can either
print the letters out from a computer
and trace it onto greaseproof paper, or
you can draw it freehand. Carefully cut
out your template letters using small
scissors or a sharp craft knife, so that you
are left with your chosen letter shapes.
4 Remove the bottom tier from the fridge,
then position the cut-out shapes onto
the surface as a mask. The shapes
should stick straight onto the cake as
it is covered with buttercream, but
you can apply a very thin layer of butter
or vegetable fat to the greaseproof paper
if needed.
5 Prepare your sprinkles by pouring a
mixture of red and white into a large
shallow tray. With pieces of greaseproof
paper between your hands and the cake
to protect it, carefully lift the cake and
place it into the tray of sprinkles with the
front side down. Gently but firmly press
it down so that the sprinkles adhere to
the buttercream.
6 Remove the excess sprinkles with a
cocktail stick, then carefully remove the
paper mask. Repeat the same process on
all of the sides of the cake.

32

7 Colour 200-300g (7-10½oz)
buttercream with beige colouring paste,
then use to pipe a buttercream rose
onto the top of the bottom tier.
TIP If you use a small cake for this project

it will make turning the cake in the sprinkles
easier. If your cake is relatively big, you can
use a spoon to sprinkle and gently press
them all around the cake instead.

Project and photography taken from The Contemporary Buttercream Bible by Valeri Valeriano and Christina Ong, published by David & Charles, £14.99

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Daisy chain cake
By Annie Rigg
FOR THE CAKE
500g (1lb) mixed dried fruit
1 star anise
½ a vanilla pod, seeds removed
1 small cinnamon stick
4 cardamom pods, lightly bruised
250ml (9fl oz) Earl Grey tea, made
with one tea bag and boiling water
1 strip of orange peel
1 tbsp clear honey
200g (7oz) unsalted butter, softened
200g (7oz) light brown soft sugar
3 large free-range eggs, beaten
175g (6oz) plain flour
1 tsp baking powder
a pinch of salt
50g (1¾oz) ground almonds
50g (1¾oz) shelled unsalted
pistachios, chopped
50g (1¾oz) blanched
almonds, chopped
TO DECORATE
4 tbsp apricot jam
300g (10½oz) natural marzipan
500g (1lb 1oz) ready-to-roll icing
200g (7oz) royal icing sugar
food colouring paste in green,
red, black and yellow
white sugarpaste
white gum paste
royal icing
EQUIPMENT
Project text © Annie Rigg, photography © Loupe Images/Kate Whitaker

piping bag
fine paintbrush
daisy cutters, in assorted sizes

1 The day before you want to bake the
cake, chop the larger pieces of dried
fruit so that they are all roughly the size
of a large raisin. Put all the dried fruit
and whole spices in a large mixing bowl
with the hot Earl Grey tea, orange peel
and honey. Stir well, cover loosely with
clingfilm, then allow to steep overnight.
FOR THE LADYBIRDS

1 Break off a small nugget of white
sugarpaste, then wrap in clingfilm
and set aside to use for the eyes
later. Tint the remaining sugarpaste
red by gradually adding red food
colouring paste and kneading it in
until completely incorporated.
2 Break off a piece the size of a pecan and
roll into a ball. Lay it on the work surface
and flatten it slightly. Using a fine, clean
paintbrush and black food colouring
paste, paint a triangular shape at one end
of the ball for the head.
3 Use a skewer to press an indent down
the back of each ladybird from the
middle of the head to the bottom of the
body, then paint the indent black. Paint an
even number of dots on each side.
4 Make the eyes from the reserved white
icing: roll two tiny amounts into balls
and press onto the head. Paint a small
black dot in the middle of each eye.
Allow to dry for at least 2 hours, or
preferably overnight.
FOR THE DAISIES

1 Very lightly dust your work surface with
icing sugar, then roll out some white
gum paste to a thickness of about 1mm
(1/16in). Using daisy cutters in assorted
sizes, stamp out shapes from the gum
paste. Allow to dry on scrunched up
parchment paper – this will give the
flowers a shapely curl.
2 Colour 2 tbsp royal icing using the yellow
food colouring paste. Spoon this into a
disposable piping bag, then pipe a yellow
dot into the middle of each daisy. Allow
to dry for at least 24 hours.
FOR THE CAKE

1 When you're ready to make the cake,
preheat the oven to 150˚C/Gas Mark 2.
Grease and line a 20cm (8in) cake tin.

3 Spoon the mixture into the prepared
cake tin and spread level with the back
of a spoon. Bake in the bottom third of
the preheated oven for about 2 hours, or
until a skewer inserted into the middle
of the cake comes out clean. If the
top of the cake is browning too quickly,
cover it loosely with foil or parchment
paper. Allow to rest in the tin for at
least 30 minutes, then turn out onto a
wire rack and allow to cool completely
before wrapping in parchment paper
and clingfilm. Allow to mature for at least
three days.
4 To decorate, warm the apricot jam to
make it runny, then pass it through a
sieve to remove any lumps. Brush it over
the top and sides of the cake. Dust a
work surface with icing sugar, then roll
out the marzipan to a disc 35cm (14in)
across. Roll the marzipan up on the
rolling pin, then unroll over the cake to
cover completely. Smooth the marzipan
with your hands, then trim off any excess
from the bottom of the cake. Brush a
little boiled water over the marzipan.
Dust the work surface with a little
more sugar, then roll out the
ready-to-roll icing and cover the cake
completely in the same way. Allow to
dry for at least 2 hours.
5 Tip the royal icing sugar mixture into a
bowl, then whisk in enough cold water
to make a smooth icing that will hold
a ribbon trail. Tint it green using food
colouring paste, then spoon into a
disposable piping bag. Pipe daisy stalks
over the cake and arrange the ladybird
and daisies along the stalks, pressing
them into the icing to stick. Allow to dry
before serving.

2 Stir the dried fruit and pick out the
whole spices and orange peel. Cream
the butter and sugar together with an
electric whisk or stand mixer until really
light and fluffy – at least 3 minutes.

Spring

CDH10.Seasonal.indd 35

Gradually add the beaten eggs, mixing
well and scraping down the side of the
bowl between each addition. Sift the
flour, baking powder and salt into the
bowl. Add the ground almonds, nuts
and plump dried fruit, then stir well with
a rubber spatula or large metal spoon
until the mixture is smooth and all of the
ingredients are thoroughly incorporated.

CakeDecoration H E A V E N

35

17/12/2014 15:24

Pretty in pink
to remove small 'V' sections of paste
from the petal edges. Cover the paste
you are not working on with clingfilm.

By Lindy Smith
FOR THE CAKE
one 12.5cm (5in) round cake
TO DECORATE
one 20cm (8in) round cake drum
500g (1lb 2oz) pink flower paste
500g (1lb 2oz) pale pink sugarpaste
500g (1lb 2oz) very pale
pink sugarpaste
royal icing
pink edible paste colour
EQUIPMENT
large five-petal blossom cutter
veining tool
peony cake top stencil
peony cake side stencil
stencil side fixing kit
15mm (½in) wide dusky pink ribbon

1 First make the peony. Thinly roll out the
pink flower paste and cut out two large
five-petal blossoms. Use a cutting wheel

36

2 To give the petals some texture, roll over
each one with a ceramic veining tool.
To do this, place the point of the tool in
the centre of the flower and press down
gently while rolling the tool in a radial
movement across each petal.
3 Place the textured paste onto a foam
pad and soften the edges with a ball tool.
Hold the tool so it is half on the paste
and half on the pad and stroke the edges
– the more pressure you apply the more
movement you will give to the petals.
4 Place one set of petals in a polystyrene
cup former, then attach the second set of
petals to the centre, arranging them so
that they rest between the first set. Add
space and movement between the petals
by inserting small sections of twisted
paper towel between the two layers.
5 To create the inside petals, cut five large
blossoms from thinly rolled-out flower
paste. Cover all but one of them to
prevent them drying out. Use the veiner

tool and ball tool as before. Fold the
edges of one petal into the centre, then
fold again to create tightly curled petals.
Add a little edible glue if necessary, but
don't press the edges too tightly.
6 Repeat for the remaining petals, then
stand each one up so that they all sit
at right angles to the central base of the
original blossom.
7 Pinch the paste together at the base of
the non-vertical petals and place into
the centre of the prepared outer petals,
attaching with edible glue. Repeat using
the four large blossoms.
8 Using a Dresden tool, open up and
adjust the positioning of the petals. Add
a little dust to the centre of some petals.
Allow the flower to harden slightly.
9 Cover the cake and cake drum with
the very pale pink and pink sugarpaste.
Stencil the designs onto the top and
sides of the cake using the royal icing,
coloured with the pink edible paste
colour. Place the sugar peony on the top
of the cake to complete.

Project and photography taken from The Contemporary Cake Decorating Bible by Lindy Smith, published by David & Charles, £19.99

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CakeDecoration H E A V E N Spring

CDH10.Seasonal.indd 36

17/12/2014 15:24

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17/12/2014 12:26

Small Silicone
Lace-Look Mat
Lakeland
£9.99
www.lakeland.co.uk

Complete
Cake
Decorating
Book
Lakeland
£8.99
www.lakeland.co.uk
Cake Boss Number
Mini Cutters
John Lewis
£10 per set
www.johnlewis.com

Decorating
PRO D U C T S

Start the New Year with the
latest cake decorating trends
– here are some of our
favourites for 2015…

Shoe
Cutter
Set
4D Model Shop
£40 each
www.modelshop.co.uk

Edible Silk Lustre
Colours
Rainbow Dust Colours
RRP from £2.35
www.rainbowdust.co.uk

Damask
Rose Stencil
Cake Craft World
£5.50 each
www.cakecraftworld.com

Farm Animal
Mould Set
Karen Davies Sugarcraft
£19 for a set of 5
www.karendaviescakes.co.uk

40

CakeDecoration H E A V E N Spring

CDH10.Products.indd 40

18/12/2014 15:22

Birthday
D ECO R ATI O N S

Spring

CDH10.BirthdaysOpener.indd 41

CakeDecoration H E A V E N

41

17/12/2014 09:14

Cute owl cake
FOR THE CAKE

SPECIAL EQUIPMENT

20cm (8in) round cake, filled and
crumb coated with buttercream

37cm (15in) round cake drum

one cupcake, frosted and baked in
a green paper case

non-stick rolling pin

cake smoother

edible glue

a selection of circular cutters – we
used reversible six-piece cutter set
and Framar set of six-circle cutters

royal icing

arum lily cutter

Sugarflair baby pink paste
food colouring

set of four heart cutters

TO DECORATE

coloured sugarpaste – we used
Sattina sugarpaste in white, cerise
pink, mediterranean blue, chestnut
brown, true red, regal purple, soft
green, blush pink

paintbrush
cherry blossom cutter and
mould set
Clikstix small font, lower and upper
case alphabet cutters
veining tool

42

1 Colour some white sugarpaste with a
very small amount of baby pink food
colouring. Knead to combine well,
then roll out and use to cover your
20cm (8in) round cake.
2 Roll out 500g (1lb 1oz) soft green
sugarpaste, then use to cover the 37cm
(15in) round cake drum. Alternatively,
you could use a coloured cake board.
Place the cake on top, fixing into place
with a small dab of royal icing.
3 Roll out some white sugarpaste to a
thickness of 5mm (¼in), then cut out
two large white circles. Attach these to
the top of the cake using edible glue. We
used the 88mm (3½in) cutter from the
reversible six-piece circular cutter set.
4 For the wings and ears, roll out some
dark pink sugarpaste and cut them out
using the arum lily cutter. If you do not
have this cutter, draw the wings and ears
freehand with a pencil onto greaseproof
paper. Cut them out, then lay onto your
cake to make sure they are the right size
and shape. When you are happy with
your ear and wing templates, lay them on

Project and photography © Cake Craft World, www.cakecraftworld.co.uk

By Cake Craft World
(www.cakecraftworld.co.uk)

CakeDecoration H E A V E N Spring

CDH10.Birthdays.indd 42

17/12/2014 13:57

top of some rolled-out pink sugarpaste,
then cut around the shapes with a small
sharp knife. Attach with edible glue.
5 For the eyes, cut out two pale blue
circles with a smaller cutter, then cut out
another circle from the inside edge of
the eye. For the pupils, cut out two small
black circles. We used the 58mm (2¼in)
cutter from the reversible set, then the
25mm (1in) cutter and 15mm (2/3in)
circle cutters.
6 For the beak, feet and tummy, cut out a
selection of heart shapes in red, lilac and
purple sugarpaste using the set of four
heart cutters.

knife and score lines lengthways into the
sugarpaste. Allow to harden slightly.
10 Attach the branch to the front of the
cake with edible glue, then add two little
pairs of cut-out hearts for the feet.
11 It’s personal choice whether you now
wish to add a few leaves or cherry
blossoms. We used the cherry blossom
cutter and mould set for the flowers.
If you are short of time, you can use
readymade icing flowers. Attach to the
cake with a little edible glue.

8 To make the tree branch, roll some
brown sugarpaste into a ball, then into a
long sausage shape about 25cm (10in)
in length. Make several cuts at intervals
for the twigs, as shown above.

12 Roll out some red sugarpaste to a
thickness of about 3mm (1/8in), then
allow to dry for at least 5 minutes. Once
it has firmed up, use the ClikStix alphabet
cutters to cut out your chosen message.
Lift up and rub your thumb over the
cutter to remove any excess icing. Press
the backing strip/ejector down to push
the letter out from the cutter, then attach
to the board with edible glue

9 Shape the branch by pulling out the twigs
where you made the cuts and mould
them into an irregular shape. For a bark
effect, use a palette knife or the back of a

13 Alternatively, you can pipe your message
straight onto the cake using some
coloured royal icing in a piping bag, or
use an edible ink pen.

7 Attach all the features to the cake with
edible glue.

Spring

CDH10.Birthdays.indd 43

14 Shape the muzzle from an oval of white
sugarpaste, then indent the mouth with
the veining tool. Add a small red nose.
15 For the smaller owl, roll out some more
pink sugarpaste, then cut out a circle the
same diameter as the top of the cupcake.
Place on top of the frosted cupcake and
press down gently to secure.
16 Roll out some dark pink sugarpaste, then
cut out the wings and ears as before
– except this time use a smaller set of
cutters. Repeat the process for adding
the eyes, hearts and nose from various
sugarpastes, again making sure the sizes
are smaller. Assemble your owl on top of
the cupcake, securing in place with a little
edible glue.
17 Add your cupcake to the branch, using a
little edible glue on the base of the paper
case to attach securely. Allow to dry.

CakeDecoration H E A V E N

43

17/12/2014 13:57

Birthday D E C O R A T I O N S

Panda cake topper
By Frances McNaughton
FOR THE CAKE TOPPER
35g (1¼oz) white sugarpaste
30g (1oz) black sugarpaste
tiny piece of pink sugarpaste
candy stick
edible glue
SPECIAL EQUIPMENT
cocktail stick
drinking straw
sharp, pointed scissors
thin palette knife
2.5cm (1in) heart cutter

1 Divide the white sugarpaste into about
25g (just under 1oz) for the body, 10g
(1/3oz) for the head and a pea-sized piece
for the cheeks and eyes.
2 Make the body into an egg shape with a
candy stick for support.
3 Divide the black sugarpaste into four
balls – two for the legs, one for the
arms and one for the face, nose, ears,
eyes and tail.
4 For the legs, form two of the black balls
into pear shapes. Shape a foot at the
fat end. Mark claws with a cocktail stick.
Attach the narrow end of each leg to the
body using a little edible glue.
5 For the arms, make one long sausage
from the other black ball. Stick this on
top of the body.

the mouth, by gently pressing into the
sugarpaste with a drinking straw.
9 Make a black triangle for the nose and
attach to the face.
10 For the eyes, press two tiny balls of
white, then two even smaller balls of
black, onto the heart shape. Stick the face
onto the head. Attach the head onto the
top of the body.
11 For the ears, make two small balls of
black paste, then shape them slightly to
make indents.
12 Make the tail from a small ball of black
sugarpaste. Attach to the panda.
13 Stick on three small pink balls to each
foot for the toe pads, and a larger one
for the sole of the foot. Place your panda
toppers on top of your chosen cake.

6 Make the head from a ball of white
sugarpaste, approximately half the size
of the body.
The projects and
photography on pages
44-45 are taken from
Sugar Animals by Frances
McNaughton, published by
Search Press, £4.99.

44

7 Cut out a black heart shape for the face,
using the heart cutter.
8 Attach an oval of white onto the heart
shape. Mark two curves, side by side, for

CakeDecoration H E A V E N Spring

CDH10.Birthdays.indd 44

17/12/2014 13:57

Frog cake topper
By Frances McNaughton
FOR THE CAKE TOPPER
25g (1oz) yellow sugarpaste
15g (½oz) green sugarpaste
small amounts of red and
black sugarpaste
candy stick
edible glue
SPECIAL EQUIPMENT
cocktail stick
sharp, pointed scissors
thin palette knife
plastic sandwich bag

1 For the body, make a narrow oval from
15g (½oz) yellow sugarpaste. Push in a
candy stick slightly longer than the body,
as support.
2 Make the back from a thin oval of green
sugarpaste. Roll it slightly longer than the
body and stick onto the body, leaving a
short point for the stumpy tail.
3 For the legs and arms, make four small
balls of yellow and four smaller balls of
green sugarpaste. Roll each one out
to form long sausage shapes. Stick the
green and yellow together, then roll again
to make it smooth. Bend each sausage in
the middle. Stick two onto the bottom
of the body for legs, and two on the top,
for arms.

stay soft and set aside while you make
the other parts.
5 Make a long oval of green sugarpaste
for the head, and a smaller long oval of
yellow sugarpaste. Press these together,
then roll each end to a point. Stick the
head on top of the body. Mark two little
nostrils with a cocktail stick. Position the
arms while they are still soft.
6 Stick the hands and feet in position.
7 For the eyes, make two small pea-sized
pieces of green sugarpaste. Stick a slightly
smaller ball of red sugarpaste on each,
then stick an even smaller ball of black
sugarpaste on top of that. Stick the eyes
on top of the head.

4 For the hands and feet, make four small
balls of yellow and four balls of red. Form
each to a simple triangle and flatten. Stick
the red triangles to the yellow ones. Cut
to form four fingers, then smooth the cut
edges with your fingers. Put the hands
and feet into a plastic sandwich bag to

Spring

CDH10.Birthdays.indd 45

CakeDecoration H E A V E N

45

17/12/2014 13:57

Birthday D E C O R A T I O N S

Doily delight
enough cake to cut out three 15cm (6in)
circles, about 4cm (1½in) high
450g (1lb) buttercream
TO DECORATE
575g (1lb 4oz) eucalyptus sugarpaste
1 tbsp royal icing in a piping bag, fitted
with a no. 2 round piping tube
flower paste – 50g (1¾oz) white,
30g (1oz) each pink and green,
20g (¾oz) lilac
edible pearls
SPECIAL EQUIPMENT
15cm (6in) round cake card
20cm (8in) round cake board covered
with eucalyptus sugarpaste and edged
with ribbon
cutters – scalloped circles 4cm (1½in)
and 5cm (2in), assorted blossom
plunger cutters, metal hydrangea cutter
and veining mould, small leaf plunger
no. 2 and no. 3 round piping tubes
narrow satin ribbon – at least
70cm (27½in) long and no more than
5mm (¼in) wide
double-sided tape
foam mat
ball tool

PREPARING THE CAKE
1 Trim the crust off the cake with a
serrated knife. Place the round cake card
on top of the cake, then cut around the
card, being careful to hold your knife
straight and not at an angle. Repeat
to cut out three rounds of cake. If the
rounds are not even in height, gently pull
a cake leveller through each one to make
them uniform.
2 Use a spatula or palette knife to spread
buttercream evenly onto the cake. Try
not to add too much, otherwise it will
ooze out of the side of the cake. Add
the next layer of cake on top and spread
with buttercream as before, then top
with the final layer of cake.
3 Crumb coat the assembled cake with a
thin layer of buttercream. It is easiest to
add more buttercream than you need
to start with, then scrape off any excess
once it has been applied evenly to the
whole cake.
4 Place the cake in the fridge until the
crumb coat has set (usually about
1 hour). This will make the cake firm so
that it is easier to apply the sugarpaste.
5 Once the crumb coat has set, knead the
eucalyptus sugarpaste well until it is soft
and pliable. Using a large non-stick rolling
pin, roll out the sugarpaste in a rough
circle shape on a non-stick board until
it is approximately 5mm (¼in) thick. Lift
the sugarpaste off the board with the
rolling pin and lay it gently over the cake.
6 Use your hands to smooth the
sugarpaste over the top and down
the side of the cake. Try to work as
quickly as possible to make sure that the
sugarpaste doesn’t tear on the edge of
the cake. As the sugarpaste is smoothed
down the side, you may find that it
starts to form pleats towards the base
of the cake. If this happens, gently lift the
sugarpaste away from the side of the
cake and smooth it down so that it lays
flat against the cake. Don’t smooth over
the top of pleats, as it will leave a crease
in your sugarpaste.
7 Trim off any excess sugarpaste from
around the base of the cake using a small
sharp knife.

46

8 Use a smoother – preferably two if you
have them – to polish the top and sides
of the cake. This will help press out any
air bubbles that may be trapped under
the sugarpaste and will give your cake a
nice smooth finish.
9 Attach the cake to the centre of the cake
board with royal icing.
FOR THE SUGAR DOILIES
1 Knead the white flower paste until it is
soft and pliable. You will know when it is
ready to use because it will be stretchy
like chewing gum.
2 Using a small non-stick rolling pin, roll
out the white flower paste thinly onto
a non-stick board and use the 4cm
(1½in) scalloped circle cutter to cut out
two scalloped circles, and the 5cm (2in)
cutter to cut out seven scalloped circles.
3 Use the end of the no. 2 and no. 3
piping tubes to cut out small holes in the
scalloped circles to create a doily pattern.
You can make the design as simple or as
detailed as you desire, but I have used
the no. 3 tube to cut out a hole in each
scalloped section, and then the no. 2 tube
to cut out two smaller holes between
each scalloped section.
4 Once you have created your doily
pattern, cut five of the larger doilies in
half, then stick them around the base of
the cake with a little water or edible glue
applied to the back of them with a fine
paintbrush. The flat edge should touch
the cake board.
5 Trim the base of the cake with the satin
ribbon, securing it in place with a little
double-sided tape.
6 Attach the remaining two large and two
small doilies at the front of the cake,
overlapping them slightly and securing
them in place with water or edible glue.
FOR THE BLOSSOMS
1 Knead the white and pink flower pastes
separately until soft and pliable.
2 Using a small non-stick rolling pin, roll
out the flower paste thinly on a non-stick
board, then cut out an assortment of
daphnes, blossoms and star flowers. Place
them on a foam mat to dry. You can
make as many flowers as you like, but

Project and photography on pages 46-47 are taken from Cake Craft Made Easy by Fiona Pearce, published by David & Charles, £14.99

By Fiona Pearce
FOR THE CAKE

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this design used nine daphnes (five
white and four pink), two star flowers in
pink and seven small blossoms in pink.
Wrap up the leftover paste in clingfilm
to use later.
3 Press the small end of a ball tool into the
centre of each flower to shape it. The
more you press down, the more your
flowers will form into a cupped shape.
If your ball tool sticks to the flower
as you press into it (this often occurs
when the flower paste is very fresh and
sticky), leave the flowers to dry for a few
minutes before shaping them. But don’t
leave them for too long, otherwise they
will crack when you press the ball tool
into them.
4 Pipe a small dot of royal icing into the
centre of each flower, then leave them to
dry for about an hour. If you prefer, you
can attach edible pearls to the centre of
the flowers using royal icing.

FOR THE RUFFLED BLOSSOMS
1 Using a small non-stick rolling pin, roll
out the white flower paste thinly on a
non-stick board. Cut out three scalloped
circles with the 4cm (1½in) cutter.
2 Fold each circle in half, then in half again.
Squeeze the base of each blossom
together to secure the ruffles in place.
FOR THE HYDRANGEAS
1 Using a small non-stick rolling pin, roll out
the lilac flower paste thinly on a non-stick
board. Use the metal hydrangea cutter to
cut out however many hydrangeas you
want to use – this design uses three.
2 Place the hydrangea flowers one at a
time into one side of the veining mould.
Close the mould over the top of the
flower, then press firmly to imprint the
pattern into both sides of the flower.
3 Open the veining mould, then remove
the flower and leave to one side to dry.
The hydrangeas can be shaped into a

Spring

CDH10.Birthdays.indd 47

more cupped shape by pressing a ball
tool into their centres (before they have
dried) while they are on a foam mat.
FOR THE LEAVES
1 Knead the green flower paste until soft
and pliable. Using a small non-stick rolling
pin, roll out the flower paste thinly on a
non-stick board. Press a small leaf plunger
cutter firmly into the paste, then push
down the plunger to imprint veins into
the leaf.
2 Pinch the base of each leaf into a ‘V’
shape, then leave to one side to dry. You
can make as many leaves as you like for
your cake – this design uses five.
DECORATING THE CAKE
1 When you are ready to decorate the
cake, pipe a small amount of royal icing
onto the back of each flower and leaf
and stick them into position on the cake
and cake board.
2 To complete the design, use royal icing to
attach a few edible pearls to the cake.

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A Parisian afternoon
By Rosalind Chan
FOR THE CAKE
one 20cm (8in) round cake,
15cm (6in) deep

CAKE PREPARATION
1 Roll out the pink sugarpaste, then use to
cover the 35cm (14in) round cake board.

one 15cm (6in) round cake,
12cm (5in) deep

2 Texture the cake board by pushing or
indenting the surface of the sugarpaste
with the back end of a paintbrush.

one 10cm (4in) round cake,
12cm (5in) deep

3 Cover the 20cm (8in) round cake with
dark chocolate sugarpaste.

TO DECORATE
one 35cm (14in) round cake board

4 Cover the 15cm (6in) round cake with
pink sugarpaste.

one 8cm (3in) round styrofoam
block, 1cm (½in) deep

5 Cover the 10cm (4in) round cake with
dark chocolate sugarpaste.

one 10cm (4in) round Styrofoam
block, 1cm (½in) deep

6 Cover the 8cm (3in) Styrofoam block
with dark chocolate sugarpaste, then
cover the 10cm (4in) Styrofoam block
with black sugarpaste.

1.8kg (4lb) dark chocolate sugarpaste
about 1.65kg (3½lb) pink sugarpaste
about 250g (9oz) black sugarpaste
white lustre dust
white royal icing
gum glue
about 1.4kg (3lb) dark brown
modelling chocolate
mini macaroons
pink and pearl airbrush colours
SPECIAL EQUIPMENT
cake dowels
piping bag
no. 1.5 piping tube
metal ball tool
foam pad
paintbrushes
pizza cutter
greaseproof paper
poodle and Eiffel Tower templates
(see pages 112-113)

3 Using a scriber or pin, prick a tiny hole
above each of the folded lines on
the paper onto the cake, to mark the
division. Remove the paper.
4 Use a piping bag fitted with a no 1.5 and
filled with white royal icing to pipe two
layers of dropped stringwork connecting
the dots. The longer dropped stringwork
should extend 2.5cm (1in) from the top
and the shorter dropped stringwork
should extend about 1cm (½in) from
the top.
5 Pipe another layer of overlapping
dropped stringwork about 1.5cm (2/3in)
from the top over the two layers of
dropped stringwork.

FOR THE BOTTOM TIER
1 Attach the bottom tier to the centre of
the covered cake board using royal icing.
Dowel the bottom tier.
2 Roll a piece of dark brown modelling
chocolate into a sausage measuring
about 75cm (30in) long. Flatten and roll
the sausage to about 3mm (1/8in) thick.
Cut it into 2.5cm (1in) width strips.
3 Brush some gum glue onto the bottom
of the strip, then attach it to the top
side of the cake. Always start with the
top row and work down the sides of
the cake. Using your fingers, create waves
or frills on top of the strip.
4 Repeat until the side is covered with
the modelling chocolate strips. Pipe pink
royal icing dots on the edge of the frills.
FOR THE MIDDLE TIER
1 First measure the circumference of
the tier. Cut a length of greaseproof
paper to the exact length of the tier’s
circumference. Fold the paper into equal
sections of about 1cm (½in) wide.
2 Open and wrap the paper around the
tier. Position the strip around the sides of
the cake at the top and hold it in position
with a pin. The paper strip should wrap
comfortably around the cake.

6 Using tip no. 1.5, pipe vertical rows of
three dots, alternating with vertical rows
of two dots, in the centre under each
row of the dropped stringwork.
7 Roll modelling chocolate thinly to a
thickness of about 3mm (1/8in). Cut five
poodle shapes, using the template on
page 112.
8 Using the paper technique described
before, fold the paper strip into five
segments. Mark the segments on the
cake. Position the five poodle shapes at
the marked points on the side of the
cake, at the bottom.
9 Roll tiny white sugarpaste balls, then
attach them to the head, tail and legs of
the poodle. You will need to make about
10 balls for each poodle.
FOR THE TOP TIER
1 Repeat steps 1 to 5 of the directions for
the bottom tier to create the frills on the
sides of the cakes. The sausage shapes
in step 2 should be rolled into smaller
lengths of 40cm (16in) instead.
EIFFEL TOWER BASE
1 For the Eiffel Tower base, use the covered
10cm (4in) Styrofoam block. Use the
same paper technique as described
above to divide the 10cm (4in) base into
1cm (½in) sections.

This project is taken
from Creative Cakes
by Rosalind Chan,
photography by Mike
McColl, published by
Whitecap Books, £15.99.

Spring

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Birthday D E C O R A T I O N S
2 Use a piping bag fitted with a no. 1.5 tip
and filled with royal icing to pipe a layer
of dropped stringwork around the base
at the marked points on the sides. The
first row of dropped stringwork should
extend down to about 6mm (¼in) from
the top of the cake.
3 Use a piping bag fitted with a no. 1.5
tip and filled with black royal icing to
pipe another three rows of dropped
stringwork underneath the first row of
white dropped stringwork, so that the
last row of dropped stringwork almost
touches the base of the Styrofoam.
4 Pipe a dot with the same tip on top of
each of the marked areas where the
dropped stringwork connects.
FOR THE EIFFEL TOWER
1 When piping this structure, make sure to
give yourself plenty of time. Begin at least
a week prior to doing the cake. Drying
takes longer on humid days, and because
the pieces are so fragile and intricate the
chances of breakage are extremely high.
Leave yourself plenty of time for eye
breaks and to repipe any broken pieces.
Always pipe additional pieces of the
templates, to allow for breakage.
2 Cut a piece of greaseproof paper large
enough to fit over all of the Eiffel Tower
template sections on page 113.
3 Use a piping bag fitted with a no. 1.5 tip
and filled with black royal icing to start
piping the outlines of the template.
4 Leave the pieces to dry at least for
24 to 48 hours, before removing them
from the paper for assembly.
ASSEMBLY
To assemble the pieces, you will need to fill
a piping bag fitted with no. 1.5 tip with black
royal icing.
BASE
1 Remove the pieces very carefully from
the greaseproof paper.
2 Cut a piece of foam to the same height
as the base pieces and the width of piece
number 2 on the templates.
3 Join the four base pieces together with
black royal icing, leaning the pieces
against them.
4 Pipe a small bead border with black
royal icing to join the pieces together.
Overpipe the seams with a zig-zag
border to strengthen them.

50

5 Leave the base to dry for 24 hours.
6 Pipe a line of icing underneath piece
number 2 on the four edges.
7 Place piece number 2 on top of the base.
Pipe a bead border to join the piece to
the base.
MIDDLE SECTION
1 Follow the steps for joining the base
to create the middle section. Change
the foam to fit the height of the middle
section and the width of piece number 5.
2 Leave to dry for 24 hours.
3 When dry, attach the middle section to
the base section by piping a line of royal
icing at the corners of piece number 2.
4 Place the middle section on top and pipe
royal icing into any gaps. Allow to dry for
a few hours.
TOP SECTION
1 Pipe icing along the bottom of piece
number 7 and on the corners of piece
number 5.

5 Attach the mini macaroons at the base
of the 20cm (8in) tier on the cake board,
using a little royal icing
6 Pipe a white royal icing bead border at
the bottom of the 15cm (6in) pink tier
and at the bottom of the 10cm (4in)
Styrofoam with a no. 1.5. tip.
7 Lastly, very carefully pipe some small dots
of black royal icing onto the feet of the
Eiffel Tower and place it on the 10cm
(4in) piece of Styrofoam. Allow the royal
icing to fully dry for a few hours before
moving the cake.
TIP The iris that can be seen to the
bottom right hand side of the cake is
the national flower of France. To find out
how you can create the flower yourself
from gumpaste, see the full tutorial in
Rosalind Chan's Creative Cakes book –
find full details on page 49.

2 Place piece number 7 onto piece
number 5, then stick the second piece
of number 7 in place. Ensure that the
pieces are stuck together. Repeat
this process with the balancing two
pieces of number 7, then allow to dry
for 24 hours.
FINISHING THE EIFFEL TOWER
1 When the tower is fully dried, begin
attaching the accent pieces with royal
icing. Overpipe the seams with additional
zig-zag borders wherever you think they
might not be secured or sturdy enough.
Finish off the tower by attaching piece
number 10.
FINAL ASSEMBLY
1 Use royal icing to position the middle
15cm (6in) tier on top, in the centre of
the already dowelled bottom 20cm (8in)
tier. Dowel the 15cm (6in) tier.
2 Repeat step 1 above for the 10cm (4in)
top tier. Ensure that you insert at least
three dowels of the same height as
the cake into the 10cm (4in) cake tier
underneath the 8cm (3in) Styrofoam, to
support the weight of the Eiffel Tower.
3 Attach the 8cm (3in) pre-covered
styrofoam to the top of the 10cm (4in)
tier with royal icing.
4 Attach the 10cm (4in) covered piece of
Styrofoam to the top of the 8cm (3in)
piece with royal icing.

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Painted flower cake
By Renshaw (www.renshawbaking.com)
FOR THE CAKE
235g (8oz) unsalted butter, softened
235g (8oz) caster sugar
4 medium free-range eggs,
lightly beaten
170g (6oz) self-raising flour
70g (2oz) plain flour
This project and photography © Renshaw, www.renshawbaking.com

70g (2oz) ground almonds
finely grated zest of 1 orange
3 tbsp squeezed orange juice
TO DECORATE
25cm (10in) cake board, iced with
lilac sugarpaste
jam
buttercream
1kg (2lb 2oz) Renshaw White
Ready to Roll icing
food colour paste in purple, orange,
green and black
super white powder

TO BAKE THE CAKE
1 Preheat the oven to 170°C/Gas Mark 3.
Grease and line a 20cm (8in) round cake
tin with baking paper.
2 Place the butter and caster sugar in a
bowl, then beat until light and fluffy. Add
the beaten egg a little at a time, beating
thoroughly between each addition.
3 In another bowl, sift together the
self-raising flour, plain flour and ground
almonds. Fold the flour into the mixture
with the orange zest and juice to make a
soft dropping consistency.
4 Turn the mixture into the prepared
cake tin, then bake in the oven until
risen and golden brown. Leave in the tin
for a few minutes, then turn out onto a
wire rack to cool.
TO DECORATE
1 Split the cake using a sharp knife, then
sandwich with jam and buttercream.
2 Place the sponge cake on the iced 25cm
(10in) cake board, then cover the cake
with a thin layer of buttercream.
3 Knead the white ready to roll icing until
pliable, then roll out on a surface lightly

Spring

CDH10.Birthdays.indd 51

dusted with icing sugar. Gently lift the
icing over the cake, and smooth down
with the palm of your hand.
4 Trim any excess icing with a sharp knife.
To give sheen to the surface, smooth the
whole cake over with the palm of your
hand. Leave to set for 24 hours.
5 Find a pretty flower pattern you would
like to paint on top of your cake. If you
cannot draw free hand, trace the picture
onto greaseproof paper.
6 Place the pattern on top of the cake,
then gently emboss the pattern onto the
icing. Alternatively, if you find a flower
cutter you like, gently press this into the
icing when the icing is soft.
7 Add super white powder to the food
colour paste of your choice to get
different shades of colour, and to slightly
dry up the food colouring so it is not too
wet when you paint onto your cake.
8 A little water can be added to adjust the
consistency of the edible paint. Follow
the pattern you have embossed onto
your cake as a guide.
9 Once your decoration is dry, trim the
base of the cake with lilac ribbon.

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Mini cake
FOR THE CAKE
two 20x25cm (8x10in) cakes
TO DECORATE
33cm (13in) square cake drum, iced
with white sugarpaste
1.5kg (3lb 3oz) red sugarpaste
modelling paste in white, black,
grey, blue and red
SPECIAL EQUIPMENT
paintbrush
edible glue
icing spacers
cake smoothers
royal icing
set of circle cutters
scriber tool
scalpel and cutting wheel
silver lustre dust
rejuvenator spirit
dried spaghetti

1 Bake your cakes according to your
favourite recipe, then allow them to cool
completely before carving.
2 Stack the two cakes straight on top of
each other. Cut a length off the side to
make a better car width and round off
the corners with a sharp knife.
3 Carve the back of the cake in a slope
for the boot. Carve into the front of the
cake and slope down from the top to
create the bonnet.
4 Carve two indents into the bonnet to
create the shape of the headlights.
5 Split and fill your cake with your desired
buttercream or ganache. Stack your cakes
back onto each other, then leave to set.
Crumb coat the cake with your chosen
buttercream or ganache.
6 Knead your sugarpaste before rolling out.
If the sugarpaste is sticky or your hands
are warm, sprinkle lightly with cornflour.
Lightly dust a smooth work surface with
cornflour to prevent it from sticking.
7 Roll out your sugarpaste to a thickness of
5mm (¼in). If it helps, you can use icing

black edible ink pen

52

spacers which are perfect for this. Make
sure you roll enough to cover your cake.
8 Gently lift the icing over the rolling pin,
then transfer to the cake and use to
cover it completely.
9 Shape the sugarpaste to the sides of the
cake using your hands, then smooth over
with the cake smoothers. I recommend
using a smoother because the pressure
of your hands may leave impressions on
your sugarpaste.
10 Beginning in the middle of the cake top,
gently rub the sugarpaste onto the
cake. Start on one side and, by a
process of gently lifting any creases out
and lifting down onto your cake, you
can secure the sugarpaste all the way
around. If an air bubble appears, use a
scriber tool to gently pop the bubble and
smooth the air out.
11 Use your smoother to mark the
sugarpaste at the base of the cake, then
trim the excess using a palette knife or a
sharp knife. Once your icing has dried, fix
the mini to the covered cake drum using
a little buttercream.

This project and photography © Britt Whyatt from She Who Bakes, www.shewhobakes.co.uk

By Britt Whyatt from She Who Bakes
(www.shewhobakes.co.uk)

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DECORATING THE CAR
1 For the wheels, roll out the black
modelling paste thickly, then cut out four
circles. Roll out thinner grey modelling
paste, then cut smaller circles. Stick these
together and leave to dry. Once dried, fix
to the sides of your mini with edible glue.
2 For the windows, roll out black modelling
paste and cut freehand to fit using a
cutting wheel. Fix to the mini using a
little edible glue. Roll a sausage of white
modelling paste, then stick around the
windows as a border. Once this has
dried, paint silver using an edible paint
made from silver lustre dust and a dash
of rejuvenator spirit.
3 For the grill, roll out some grey modelling
paste and cut out an oblong. Create
the lines using your cutting wheel.
Fix this to the front of the mini with a
little edible glue.
4 For the headlights, roll out some white
modelling paste, then cut out two large
circles, four medium circles and two small
circles. Paint a silver border around the
largest circles – these will be the main

headlights. Paint all four medium circles
silver – these will be the secondary
headlights – and leave the smallest ones
white. Fix these to the front of your mini.
5 For the wing mirrors, roll a smooth
round ball of white modelling paste and
taper one end. Secure these into your
mini using dried spaghetti and some
edible glue.
6 For the rest of the bonnet decoration,
simply cut two rectangles of white
modelling paste for the stripes and cut
a small circle and two wing shapes for
the badge. Once dried, write mini using a
black edible ink pen.
7 For the roof, cut a square of white
modelling paste to fit the top. Then, using
a template of the union flag, cut the cross
and triangle design free hand using your
cutting wheel. Fix to the roof using a little
edible glue.
8 Finish your cake by adding a ribbon to
the edge of the cake board. If desired,
add a personalised message.

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CDH10.Birthdays.indd 53

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Surfing fun birthday cake
By Trudy Mitchell from JellyCake
(www.jellycake.co.uk)
FOR THE CAKE
one 20.5cm (8in) round cake,
7.5cm (4in) deep

light soft brown sugar

buttercream

SPECIAL EQUIPMENT

TO DECORATE

one 27cm (11in) round cake drum

1.25kg (2lb 12oz) blue sugarpaste

one 20cm (8in) round cake board,
4mm (¼in) in depth

150g (5¼oz) pale brown sugarpaste
white royal icing

54

flower paste – 50g (1¾oz) white,
25g (1oz) green, 25g (1oz) pink, 25g
(1oz) blue, 75g (2¾oz) black, and
25g (1oz) yellow

pink and brown food colour pens

blue ribbon, or similar trimming
Trex
edible glue
ribbon cutter or sharp knife
icing smoothers
medium-sized paintbrush
no. 2 icing nozzle with piping bag
alphabet cutters
ball tool and foam mat

small five-petal blossom cutter

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1 Level the top of the cake using a large
serrated knife. Cut each cake in half,
then dot some buttercream on the
cake board and place the bottom layer
of cake on the board. Spread the cake
with a layer of buttercream, place the
other half on top and press down lightly.
Crumb coat the cake, then chill in the
fridge for 30 minutes.
2 To cover the cakes, knead the blue
sugarpaste until pliable, then roll out
until about 3mm (1/8in) thick. Cover the
cake, smoothing all over with the icing
smoother and trimming away any excess
from around the bottom with a sharp
knife. Ice the 27cm (11in) cake drum
with the pale brown sugarpaste, then set
the cakes and board aside to dry.

This project and photography © Trudy Mitchell from JellyCake, www.jellycake.co.uk

3 To make the surfboards, knead the green
flower paste until pliable, then roll out.
Using the surfboard template on page
112, cut out one board. Repeat with the
pink and blue flower paste, cutting one
board each, then again with the white
flower paste cutting two boards. Leave
these to dry with the very front point of
the board slightly raised.
4 While the boards are drying, they can
be decorated. Roll out the green flower
paste and cut two strips the length of
the boards – 2mm (1/8in) wide and 5mm
(¼in) long. Paint the wider strip with a
small amount of edible glue, then place
down the centre of the pink surfboard,
trimming the top and bottom. Glue the
narrow strip along the centre of a white
surfboard, trimming as before. While
the green flower paste is rolled out, cut
out the name of the birthday girl or boy
using the alphabet cutters, then attach to
the blue surfboard with edible glue. Roll
out the pink sugarpaste, cut two 2mm
(1/8in) strips, then attach to either side
of the blue strip on the white surfboard.
Cut three flowers from the pink paste
and use the no. 2 nozzle to cut out a
small round in the centre of each flower.
Glue the flowers to the green surfboard,
then roll a very tiny sausage of pink paste
and attach to the centre of each flower
to create the flower stamen.
5 Assemble the cake by placing some royal
icing in the centre of the cake board,
then centrally position the cake onto the
board. Leave for 30 minutes. Trim the
base board with ribbon.
6 To decorate the cake with the waves, roll
out the remainder of the blue sugarpaste.

Use a ribbon cutter or knife to cut
strips of sugarpaste 2cm (¾in) wide,
then cover the strips with cling film to
prevent from drying out. Starting at the
top of the cake, lightly paint the sides of
the cake with cooled, boiled water. Take
a strip of sugarpaste and attach to the
cake, leaving about one-third above the
top of the cake and two-thirds sticking
against the side of the cake. Wrap
the strips completely around the top,
carefully joining them as you go. Gently
shape the top part of the wave to form
curves and dips.
7 Paint the cake below the first wave
with water, then attach the next strip
by pressing the bottom two-thirds of
it against the cake so that it slightly
overlaps. Shape the top of the wave
into dips and curves. Repeat, layering
the waves until the last layer meets the
base board. When the strips are dry, pipe
some royal icing onto the tips of some
of the waves to create a breaking effect.
Take the undecorated white surfboard
and lightly ice it to the top of the cake.
8 To make the surfing girl, roll a small piece
of black flower paste into a sausage
shape 1cm (½in) wide and 9cm (3½in)
in length. Cut in half – these will be the
legs. To shape the knee, use the blunt side
of the knife to score a line 1cm (½in)
in from one end of each leg, then bend.
Paint the underside of the legs with
edible glue, then fix each one with the
bent end sitting on the top of the cake.
9 Form a 4cm (1½in) ball of black flower
paste into a round rectangle for the body.
At one end, pinch together the paste
and roll to form a neck. Push a cocktail
stick through the centre of the body,
then fix the body centrally on top of the
legs using some glue. Push the end of
the cocktail stick into the cake, making
sure to leave around 1cm (½in) of the
cocktail stick showing from the neck. Roll
two 5mm (¼in) thick sausages for the
arms. Using the blunt end of the knife,
press it into each arm about halfway
along the length, then bend slightly to
form the elbow. Fix the arms to the
body with a small amount of edible glue,
shaping them into position.
10 For the hands and head, take a piece of
white flower paste, enough to form a
2.5cm (1in) ball, then add a tiny amount
of pink flower paste to it and knead to
create a pale flesh colour. Remove two

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small 5mm (¼in) balls of the pale pink
paste, then roll them into cone shapes.
Flatten the fat end of the cone, then use
a sharp knife to make four cuts to create
fingers. Very carefully roll each finger
to give a rounder shape, then glue the
hands to the end of the arms so that
they rest on the legs.
11 Set aside a tiny ball of pale pink paste to
form the nose, then roll the remaining
paste into a ball and shape it into an oval
to create a chin. Rest it on a foam pad or
a balled up piece of kitchen towel while
you make the features. Take two tiny
balls of white flower paste and flatten,
using the ball tool, to make two shallow
indents in the head as eye sockets. Lightly
glue the white circles into the indents.
Take two tiny balls of blue, slightly smaller
than the white balls, then flatten and
glue each one to the bottom right of the
whites of the eyes. Take two very tiny
balls of black flower paste, flatten, then
place to the bottom right of the blue.
Using the brown food colour pen, draw
a thin line over the top of each white of
the eye, then draw on the eyebrows.
12 Take the tiny ball of pale pink colour and
glue in place for the nose. With a sharp
knife, cut a very shallow semi-circle for
the mouth and gently tease the circle
open, top and bottom, to create lips. Use
the pink food colour pen to colour the
lips, then secure the head to the body,
pushing it onto the cocktail stick.
13 To create the hair, knead the yellow
flower paste until pliable, then roll small
balls of paste until you have lots of very
thin sausage shapes. Paint the top and
back of the head with edible glue, then
apply the hair a strip at a time. To give
some curl to it, very carefully wrap the
sausage shapes around the thin end of
a paintbrush and gently push them off
– this will create ringlets. Leave them to
dry slightly before applying to the head.
14 To finish the cake, ice short wavy lines
of royal icing around the surfer’s legs, on
the top of the cake, to give the illusion of
ripples in the water. Paint a small amount
of water around the board and at the
base of the cake, then sprinkle the brown
sugar around to look like sand. Secure
the surfboards to the cake using a little
royal icing.

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Birthday D E C O R A T I O N S

Mucky pup cake topper
FOR THE CAKE TOPPER
98g (3½oz) white modelling paste
white vegetable fat
dark brown food colour paste
pearlescent light silver and pale
blue edible paint
edible glue
sugarpaste – 150g (5½oz) teddy
bear brown, 84g (3oz) grey,
21g (¾oz) pale blue, 4g (1/8oz) black,
and 1g (1/16oz) pink
CMC powder
SPECIAL EQUIPMENT
wood impression mat
2cm (¾in) circle cutter
foam pad
sugar press (or clean garlic press)
knife tool
tapered cone/ball tool
smiley tool

THE BODY AND LEGS

1 To make the body, roll 53g (1¾oz) grey
sugarpaste with CMC added into a fat
cone shape. Place the shape onto a card
in a lying position, then lift up the back
end of the cone and support with foam.
2 Apply a coat of edible glue over
the body. Soften 30g (1¼oz) grey
sugarpaste with white vegetable fat, then
fill the cup of the sugar press. Extrude
short strands to make the hair, then use
to cover the body.
3 For the front paws, you will need 14g
(½oz) of white modelling paste equally
divided. Roll each piece into a fat cone
shape and make a diagonal cut at the top.
Using the rounded end of a knife tool,
mark the paws using long vertical strokes
to resemble hair. Push a piece of dry
spaghetti into the end of each leg and
insert into each side of the body.
4 For the back paws, make only the white
paws using 8g (¼oz) of white modelling
paste, equally divided and rolled into two
fat cone shapes. Using the rounded end
of a knife tool, mark the paws and attach
to either side of the body.
THE HEAD

1 To make the head, roll 30g (1¼oz)
white modelling paste into a smooth ball,
then indent half of the ball to shape the
muzzle. Using the knife tool, mark a line
down the front of the face. At the top of
the line, mark a hole for the nose with
the pointed end of a tapered cone/ball
tool, then at the bottom of the line, mark
a mouth with the smiley tool. Use the

56

pointed end of tapered cone/ball tool to
make a hole to open the mouth in the
centre of the smile and to indent two
holes for the eyes. Using the rounded
end of the knife tool, feather all around
the sides and back of the head.
2 To make the tongue you will need a very
small amount of pink sugarpaste rolled
into a sausage shape. Push one end into
the mouth, then indent a line down the
centre with the knife tool.
3 For the eyes, roll two very small balls of
black sugarpaste into balls, then attach
into the holes. Set the rest aside.
4 Begin to build up the face by taking a
very small amount of white modelling
paste and rolling it into a flattened cone
shape. Mark lines down the shape with
a knife tool, then make a straight cut at
the top. Place this at the centre of the
muzzle and bring it down around the
cheeks. Make another piece in the same
way using a very small amount of white
modelling paste for the other side.
5 To make the nose, take off enough from
the leftover black sugarpaste to make a
small cone shape, then attach inside the
hole at the end of the muzzle.
6 Add two eyebrows by dividing a very
small amount of white modelling paste
equally and rolling each piece into a
flattened cone shape. Mark the lines with
a knife tool, then arch the pieces and
attach around each eye.
7 To make the ears, equally divide a small
amount of white modelling paste and
make two flattened cone shapes. Using

This project and photography is taken from Character Cake Toppers by Maisie Parrish, published by David & Charles, £14.99

By Maisie Parrish

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18/12/2014 13:21

the rounded end of the knife tool,
feather the lines on the ears and attach
to each side of the head.
8 Make a fringe using a small amount
of white modelling paste rolled into a
flattened cone shape and feathered with
the rounded end of a knife tool. Arrange
the fringe from the back of the head and
over one eye. Using a soft paintbrush,
add some touches of pearlescent light
silver paint to one ear and the fringe.
THE WOODEN FLOORBOARDS

1 To complete the wooden floorboards,
you will need 150g (5½oz) of teddy bear
brown sugarpaste with CMC added.
Roll out with a rolling pin, then place
a wood impression mat over the top
and roll over again to make the
woodgrain impression.
2 Trim around the edges to make the
paste the size of the mat, then divide the
piece into two planks. Make two and set
them out in an irregular shape. Secure
the completed dog to the wooden floor
with edible glue.

THE PAINT CAN

1 To make the paint can, you will need
20g (¾oz) of white modelling paste,
rolled into a fat sausage shape and
flattened at both ends with your finger.
Mark a circle at the top of the pot with
a 2cm (¾in) circle cutter, then place
the paint can on its side beside the dog.
Make a band to go around the paint can
using a small amount of black sugarpaste,
rolled out and cut into a strip measuring
1x7cm (½x2¾in).
2 To create the spilled paint, take 10g
(¼oz) pale blue sugarpaste, then flatten
between your fingers and pull out the
edges to resemble moving paint. Attach
the first piece a little away from the can.
Take a further 10g (¼oz) blue sugarpaste
and shape again, this time attaching one
end to the can and overlapping the first
paint spill. Add some further spots of
paint here and there. Using a soft brush,
paint on some pearlescent pale blue
edible paint.
THE PAINTBRUSH

2 To make the bristles, roll a small amount
of grey sugarpaste into a flattened
sausage shape. Using a knife tool, mark
the bristles, then attach to the end of the
paintbrush with edible glue.
3 Roll a small amount of blue sugarpaste
into a sausage shape and flatten. Attach
to the end of the bristles, then paint on
some pale blue pearlescent edible paint.
4 Attach the paintbrush to the floor and
place the dog's paw over the handle.
Add a little of the pale blue pearlescent
paint to the dog's paws.
TIP Make sure the dog’s head is square
rather than long.

1 To make the paintbrush, take 20g (¾oz)

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CDH10.Birthdays.indd 57

white modelling paste and colour with
some dark brown paste food colour.
Roll the paste into a ball, then lengthen
the ball with your finger, pulling out the
handle. Press the other end with your
finger, making a wooden spoon shape.
Using a knife tool, make a straight cut
halfway across the rounded end.

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Flower power
By Lindy Smith
FOR THE CAKE
three round cakes – 20cm (8in), 15cm
(6in) and 10cm (4in), filled and crumb
coated with buttercream
TO DECORATE
one 30.5cm (12in) round cake drum
three round cake boards – 20cm (8in),
15cm (6in) and 10cm (4in)
1.5kg (3lb) white sugarpaste
1kg (2¼lb) pink sugarpaste
modelling paste – 200g (7oz) pink,
150g (5½oz) light blue, 125g (4½oz)
yellow, 75g (3oz) lime green, 25g (1oz)
each of dark blue, white and red,
and 15g (½ oz) dark green
This project and photography is taken from The Contemporary Cake Decorating Bible by Lindy Smith, published by David & Charles, £19.99

white royal icing
edible glue
SPECIAL EQUIPMENT
cutters – round pastry cutters, elegant
hearts, flat florals set 1, large flat floral,
scroll and petal set, daisy centre stamp,
fantasy flower, daisy marguerites
stencils – Japanese flower and scroll
pattern sheet, Chinese floral circle
piping tubes – no.s 2, 4, 16, 17 and 18
piping bag
sugar shaper
15mm (½in) wide bright pink ribbon
icing spacers

1 Place the cakes on the appropriate sized
cake boards, then separately cover all the
cakes with white sugarpaste.
2 Cover the cake drum with pink
sugarpaste. Leave to dry.
3 Dowel and stack the cakes on the
covered cake board.
4 Add a 4cm (1½in) wide pink modelling
paste band to the base of the cake on
the bottom tier.
5 Emboss some thinly rolled-out blue
modelling paste with the Japanese flower
and scroll stencil. Cut out large circles
using the round pastry cutters, then cut
across the circles and attach in place
abutting the pink strip and each other.
6 Roll out a 7.5cm (3in) wide strip of lime
green modelling paste between narrow
icing spacers. Using the pastry cutters,
remove parts of circles from one long
edge, so that the strip can be easily
abutted to the blue circles. The strip
might stretch slightly as you lift it. Once in
position on the cake, take some smaller
circle cutters and remove part-circles
from the uppermost edge, so that the
lime green band covers the join between
the bottom two tiers and starts to go
up the side of the middle tier.
7 Use a sugar shaper fitted with a small
round disc to add red modelling paste
trim to the top of the blue circles.
8 Create eight layered flowers on the base
tier using the petal from the scroll and
petal set, the large flat floral cutter set

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CDH10.Birthdays.indd 59

and daisy centre stamp. To do this,
you'll need to separately roll out some
yellow, pink, light blue and red modelling
paste. Cut out the various shapes from
the different colours using the picture
opposite as guidance, then carefully
stick the layers on top of each other,
attaching in place with edible glue or
water. Attach the elements of the layered
flowers directly to the cake, varying the
heights and positions of the petals.
9 For the middle tier, create five larger
flowers and five smaller flowers. Use
the elegant hearts cutter for the outer
petals, and the fantasy flower cutter for
the inner petals, together with a flat floral
and daisy centre stamp for the larger
flowers. Emboss the light blue paste
with the Chinese floral circle stencil.
Attach the elements of the layered
flowers directly to the cake, varying the
heights and positions of the petals.
10 Add strings of yellow daisy marguerites
to the board, having removed their
centres with a no. 16 piping tube.
11 Pipe small dots of royal icing around the
edge of the board using a no. 2 tube.
12 Add dark green rings of circles to the
lime green band, using no. 17 and no. 4
piping tubes as cutters.
13 Finally, add blue daisy marguerites of
different sizes to the middle and top tiers,
removing the centres with piping tubes.
Trim and abut the shapes as required.

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Birthday D E C O R A T I O N S

Classic sewing machine
By Zoe Clark

lustre dust – pearl, gold and silver

FOR THE CAKE

a piece of Rose Mantilla
Sugarveil (optional)

one 28cm (11in) square sponge
cake, 4cm (1½in) deep
dark or white chocolate ganache
one 46x42cm (18x16½in)
rectangular cake, covered with
caramel-coloured sugarpaste
TO DECORATE
one 50x30cm (20x12in) rectangular
cake board, covered with dark
brown-coloured sugarpaste
30x15cm (12x6in), 3mm (1⁄8oz)
thick cake board, covered with
black sugarpaste
50g (1¾oz) dark and 20g (¾oz)
white modelling chocolate
750g (1lb 10oz) black and 30g (1oz)
white sugarpaste

paper template B (see page 112)
solid plastic dowel and hollow
dowel, at least 12cm (4½in) long
circle cutters – 8cm (3¼in),
6.5cm (2½in), 4cm (1½in), 3.5cm
(1¼in), 2.5cm (1in), 1.5cm (2/3in)
and 1cm (½in)
moulds – curlicues, filigree brooch
and antique buttons
petal cutters – 1.5cm (2/3in) thin
teardrop shape, 2.5cm (1in)
thin petal

royal icing

small piping bag

flower paste – 200g (7oz) black,
200g (7oz) caramel-coloured, 150g
(5½oz) grey, 40g (1½ oz) white

piping tubes – no. 1, 1.5 and 4

ivory/caramel and dark brown
paste food colouring

60

SPECIAL EQUIPMENT
two pieces of 5mm (¼in) foam
board, cut using templates A and C
(see page 112)

sugar gun fitted with the small disc
1.5cm (2/3in) brown satin ribbon

1 To make the upright arm, take the 28cm
(11in) square cake and use the foam
board cut from Template A to cut out
three pieces of sponge as close together
as possible. Level the pieces and stack
them up, then attach them together with
ganache and trim. The height should be
10cm (4in). Take Template B and place it
on the top at the back of the cake. Trim
the sides, creating a slope at the front.
2 To make the horizontal arm, cut a slant
in the underside of the foam board cut
from Template C. Cut out one piece of
cake using the template, then cut out a
second layer using the back two-thirds of
the shape. Round the back of the shape,
cut a slant down the front, then round off
and carve the sides.
3 Attach the horizontal arm onto the
upright arm using ganache. Measure the
distance between the underside of the
top piece and the board. Cut the dowels
to this height. Place the hollow dowel
beneath the centre of the upright arm
to support it – this will be removed later.
Soften the dark modelling chocolate,
then mould it at the top of the thin
dowel for the sewing head.

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4 Using a palette knife, cover the entire
machine with ganache, then place
it in the fridge to firm up for about
15 minutes. Soften some more dark
modelling chocolate, then mould it to
further shape the sewing head. Cover
the modelling chocolate in ganache then,
if necessary, coat the machine in another
layer of ganache to achieve a good
shape. Place the cake back in the fridge
for another 15 minutes to firm up again.
5 Knead about 375g (13oz) black
sugarpaste, then roll out to 4mm
(¼in) thick. Place the cake onto some
greaseproof paper, remove the support
dowel and cover the back half of the
cake, using your hands to smooth the
sugarpaste around the base and the back
of the machine. Cut neatly around the
base of the upright arm.

This project and photography is taken from Chic and Unique Vintage Cakes by Zoe Clark, published by David & Charles, £19.99

6 Roll out some more black sugarpaste.
Cover the front section, working quickly
to smooth around the top of the
horizontal arm and sewing head before
the sugarpaste cracks or tears. Cut it
neatly where it meets the sugarpaste
at the back of the machine, then blend
the join using your fingers. Remove any
lumps where possible using a smoother.
7 Dowel the rectangular cake, iced in
caramel-coloured sugarpaste using
two dowels, one positioned about 6cm
(2½in) from one end and the other
about 18cm (7in) along from that. Secure
it onto the large iced rectangular cake
board using some royal icing.
8 Paint the cake and the charcoal-brown
base board with dark brown paste food
colouring mixed with water to make
different strengths of colour. Use a flat
brush to sweep back and forth over the
cake, creating a varnish-like effect. There
is no need to paint the top of the cake.
9 Attach the thin cake board iced in black
sugarpaste on top of the caramel iced
cake to one end, leaving a 5mm (¼in)
gap. Secure the sewing machine onto the
black board using royal icing.
10 To make the balance wheel, roll out 20g
(¾oz) black flower paste. Cut out a disc
using the 8cm (3¼in) circle cutter, then
mark two circular indentations inside
the disc using the 6.5cm (22/3in) and
3.5cm (1½in) circle cutters. Use the
2.5cm (1in) petal/ teardrop cutter with
the narrow part facing inwards to cut
out eight evenly placed teardrop shapes,
then set aside to dry. Roll out 30g (1oz)
black flower paste to 5mm (¼in) thick,
then cut out a disc using the 4cm (1½in)
circle cutter. Set aside to dry.

11 When the discs are dry, stick the small
thick one to the back of the sewing
machine with some royal icing. Roll a
sausage from caramel-coloured flower
paste. Secure it in place with edible glue.
Stick the balance wheel onto the disc at
the back of the machine with royal icing.
12 To make the needle bar, add a tiny
amount of black flower paste to the
white modelling chocolate, then thinly
roll out about half to 2mm (1⁄16in) thick
and at least 6cm (2½in) long. Wrap it
around the exposed dowel, then trim
away the excess paste. Blend the join.
Roll a marbled-sized ball with the leftover
paste, then make it into a cylinder. Cut
lengthways, then wrap it around the top
of the covered dowel. Mould it into a
cube-like shape and make it sit neatly up
against the bottom of the sewing head.
13 To make the silver throat plate, thinly roll
out some grey flower paste, then cut out
a rectangle measuring 6x8cm (2½x3¼in)
and round off the top. Cut out a small
hole with a 1cm (½in) circle cutter,
about 1.5cm (2/3in) in from the top of
the rounded edge. Cut down from the
bottom of the hole to the bottom of
the rectangle, wrap it around the arm
and tuck and stick the bottom edge
under the black base board, trimming
beforehand if necessary. The presser foot
is made in the same way, but is smaller.
The central piece is cut with a scalpel
and the two sides can be curled up.
14 To make the face plate that attaches to
the front of the sewing head, roll out 15g
(½oz) grey flower paste to a thickness
of 1-2mm (1⁄16in). Cut out a rectangular
piece measuring 3x2cm (1¼x¾in),
rounding off the edges with a sharp knife.
Cut a slit down the centre of the piece
of icing without going right to the ends,
then widen it slightly. Glue it in place
with a small amount of edible glue. Make
the presser bar lifter by cutting out a
tiny long teardrop shape with the 1.5cm
(2/3in) cutter and cutting out a small
central hole with the no. 4 piping tube.
Cut the pointed end flat, then secure it
in the gap in the plate with edible glue.
15 To make the pressure bar and upper
tension buttons, roll small balls of grey
flower paste in various sizes, flatten them
a little, then stick them together and
onto the machine. Indent a small hole
into the top of the pressure bar with the
end of a paintbrush.
16 Make the two dial details on the front
and back by cutting out discs from grey
flower paste. Use the 1.5cm (2/3in) and

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CDH10.Birthdays.indd 61

1cm (½in) circle cutters for the front
one, and the 2.5cm (1in) and 1cm (½in)
cutters for the back one.
17 The back compartment is a 4.5x15cm
(1¾x6in) rectangular piece of black
sugarpaste, secured in place with edible
glue. The knob is made from two small
pieces of grey flower paste, one rolled
into a ball and the other into a sausage,
which is then flattened.
18 To make the cotton reels, make an ivory
shade of flower paste by mixing together
20g (¾oz) each of white and caramelcoloured paste. Roll out, then cut out six
2.5cm (1in) round discs. Cut out three
small holes from three of the discs using
the no. 4 piping tube. Roll three 2.5cm
(1in) long cylindrical shapes from marblesized pieces of ivory flower paste, then
attach one end to the centre of each of
the discs without holes.
19 Knead about 1 tsp of white vegetable fat
(such as Trex) into the white sugarpaste
and 20g (¾oz) of white flower paste,
then soften it and place into the sugar
gun. Start squeezing out the paste
around the cylinder of the cotton reel
and work your way upwards to the top
of the reel. Cut the paste at the top and
repeat again if necessary. Leave a small
amount of paste hanging down and
attach on top of the cotton reel. Secure
one reel on top of the sewing machine
and the other two at the base of the
cake using a tiny amount of royal icing.
Roll a tiny sausage of white flower paste,
then form a point at one end and cut the
other flat. Insert it into the hole of the
cotton reel on the top of the machine.
20 Make the buttons and decorative details
simply by pressing flower paste into the
moulds, then removing and securing in
place with edible glue. The buttons are
made from white flower paste dusted
with pearl lustre. The decorative details
on the sewing machine are made using
caramel flower paste. Brush gold lustre
into the moulds first to help them
turn out easily and to give them the
traditional gold colour. Make the detail
on the balance wheel by pressing paste
into the brooch mould, then using a
2.5cm (1in) cutter to cut out the centre.
Paint all the grey icing with silver lustre
mixed with alcohol and the gold trim at
the base of the machine with gold.
21 To make the piece of lace, use a piece
of ‘Rose Mantilla’ Sugarveil – simply fold it
to sit naturally at the back of the sewing
machine. Alternatively, use a decorative
piece of lace to finish.

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This project is taken from
Adorable Cakes for All
Occasions by Sharon
Wee, available from www.
sharonwee.com/au/book.html

Cute cherry cake
By Sharon Wee
FOR THE CAKE
one 15cm (6in) round cake
TO DECORATE
800g (1lb 9oz) dark chocolate
sugarpaste
100g (3½oz) red sugarpaste
250g (9oz) white sugarpaste
500g (1lb 1oz) chocolate sugarpaste
150g (5½oz) dark yellow sugarpaste
150g (5½oz) light yellow sugarpaste
SPECIAL EQUIPMENT
three 15cm (6in) round cake boards
one 20cm (8in) square cake drum
a small sharp knife
20g (1oz) green floral wire
skewer
paintbrush and water
ruler
pizza cutter (optional)

62

1 Attach a board that is the same size as
the cake onto a temporary cake drum,
using a little ganache to secure in place.
2 Trim and level your cake. Apply some
ganache to the sides of the cake.

by using a metal scraper or a ruler on
each side. Firmly press down on the top
of the board to stick it to the cake. Apply
ganache to the sides to fill in the gap
between both boards.

3 Use the back of a serrated knife to press
against the cake and mark the lines of
both the layers. Using the sharp side of
the knife, push it through the cake and
only follow the part of the line that is
facing you. Turn the cake as you go along,
so that the knife is turning clockwise and
not slicing through horizontally.

7 Hold the scraper at a 90 degree angle
and scrape against both boards. The
boards will act as a guide to give you
straight and even sides. Wipe the spare
ganache back onto the cake and scrape
again. Remove any spare ganache from
the top board, then allow the ganache on
the sides to firm up.

4 Apply some ganache to the bottom of
the cake board, then add the bottom
layer. Fill the layer with ganache.

8 One the ganache is set, dip a small clean
knife into hot water and run it between
the edge of the board and the top of the
cake to release the top cake board.

5 Stack the top layer of the cake in the
middle, so that any unevenness will be
hidden in the middle of the cake. Fill with
more ganache, then assemble the top
layer. Apply ganache to the top layer.
6 Wipe the spare cake board with a damp
cloth, then place it on top of the cake.
Line it up with the bottom cake board

9 Apply more ganache to the top of the
cake to smooth out any unevenness.
Use a scraper gently around the side
to get rid of the top lip if needed. Dip
your spatula into hot water, then use it to
smooth out the ganache to finish the cake.
Allow the ganache to set and firm.

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10 To cover the cake, brush it with sugar
syrup. If the syrup is dripping or pooling
down the sides, make sure you wipe off
the excess.
11 Knead the sugarpaste by pushing out and
folding it back in, then form into a ball.
Flatten the sugarpaste ball slightly, then
gently start rolling out the sugarpaste in
smooth, long and even strokes. Run your
hand under the sugarpaste and turn it
after every couple of strokes to ensure it
does not stick to the surface.
12 Use the rolling pin as a guide to work
out how big the piece of sugarpaste is.
Hold it over the cake to check that it is
big enough. Run your hands under the
sugarpaste to pick it up, then quickly
place it over the cake.
13 Press gently all around to secure the
sugarpaste. Follow the contours of the
cake and do not press directly against
the edge itself, as this will prevent you
from getting a sharp edge. Try and work
equally all around the cake.
14 Once you get close to the bottom,
use the side of your palm to push and
smooth out the final part. Run the side
of your palm around the bottom edge of
the cake to secure all the sugarpaste.

15 Push the spare sugarpaste in towards
the cake so that you get a crease at the
bottom of the cake. Use a knife to trim
off the extra sugarpaste. If you have any
air bubbles, burst them with a pin.
16 Use two smoothers to sharpen the
edges by going back and forth along
the edges and placing pressure where
the smoothers meet. Press gently until
you get used to using the smoothers
to follow the contour of the cake, then
start placing more pressure until you get
a sharp edge. Both hands have to press
equally or you will find you get a lip.
17 Cover the cake in chocolate sugarpaste.
Roll out the white sugarpaste, then
place the cake board in the middle as a
template. Using a sharp knife, cut around
the board in a random wave pattern.
18 Apply water to the top of the cake
about 2.5cm (1in) down the side. Place
the white sugarpaste on top and smooth
down the sides by pressing gently,
working from the edge downwards.

20 To make the cherries, roll out five equal
balls of sugarpaste, then use a skewer to
poke a hole in the middle. Cut the green
floral wire, then bend slightly before
inserting into the cherry. To make the
icing swirl, roll the white sugarpaste into
a snake shape and twist on top of each
other. Space out evenly, then attach to
the cake with water.
21 Prepare the board by rolling out the dark
and light yellow sugarpaste. Cut strips
using the width of the ruler as a guide.
22 Brush water onto the board, then apply
the strips one by one, using the ruler
after each one to straighten out the
sugarpaste if necessary.
23 Cut off the excess sugarpaste with a
knife, then apply some ganache in the
middle and transfer the cake onto the
board to finish.

19 Once the wavy sugarpaste is flat against
the cake, lift up any areas that are not
stuck down and brush with water to
adhere it to the cake. Soften the edges
by running your finger along the edges to

Spring

CDH10.Birthdays.indd 63

round the corners. Roll out a teardrop
shape and flatten. Attach to the side of
the cake for the 'icing’ drip.

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Party elephants cake
By Ann Pickard from the Ann Pickard
School of Sugarcraft
(www.annpickardsugarcraft.com)
FOR THE CAKE
two round cakes – 20cm (8in) and
10cm (4in), filled and crumb coated
with buttercream
TO DECORATE
sugarpaste – 1.2kg (1lb 7oz) Deep
purple, 350g (12oz) Tiger orange, 100g
(3½oz) Poppy red, 250g (9oz) Fushcia
pink, 250g (9oz) Duck egg blue
150g (5½oz) Renshaw flower and
modelling paste in Carnation red
SPECIAL EQUIPMENT
30cm (12in) round cake drum
10cm (4in) thin card
raw spaghetti
round plunger cutter
piping nozzle
textured rolling pin
cone tool

This project and photography © Ann Pickard from the Ann Pickard School of Sugarcraft, www.annpickardsugarcraft.com

purple streamers
Liquorice black food paste colour
small knife
cocktail sticks
small paintbrush
water or sugar glue
pearl lustre spray
plastic dowelling

1 Roll out the Deep purple sugarpaste,
then use it to cover the 20cm (8in) cake.
2 Roll out the Tiger orange sugarpaste,
then use it to cover the 10cm (4in) cake.
Place this cake onto the 10cm (4in) card.
3 Dowel the centre of the large cake with
three pieces of plastic dowelling. Use a
little royal icing to stick the orange top
tier onto the centre.
4 Cover your 30cm (12in) round base
drum with Duck egg blue sugarpaste.
5 Prepare the ribbon loops at least
24 hours in advance. Make your ribbon
loops from Carnation red flower and
modelling paste. Using the size guide on
page 112, make three size E balls, then
shape each ball into a long sausage shape
7.5cm (3in) long and taper each end.
6 Flatten it, then stick the points together
using a little water or sugar glue. This will
form a loop. Repeat for the other two
large loops, then make seven smaller
loops using size F balls.
7 Allow the loops to dry on their side for
24 hours, or until hard.
8 Combine equal amounts of Poppy red
sugarpaste and Carnation red, then
knead to combine. Roll this out into a
long strip, about 25cm (10in) long and
12.5c (5in) wide.

12 Roll out some orange sugarpaste, then
cut circles using the large end of a piping
nozzle. Stick these to the purple tier.
13 To make the elephant's body, form a
size B ball of Fuchsia pink sugarpaste into
a cone shape 5cm (2in) high. Push a piece
of raw spaghetti into the body, leaving a
small piece sticking out for the head.
14 For the legs, form a size E ball into a long
cone, pinch the fat end to slightly flatten it,
then bend upwards to create a foot. Stick
one leg to each side of the cone base.
Ensure the flat base of the foot is in line
with the tummy.
15 Shape two arms, both size E, into a long
cone shape, then stick to the elephant.
16 Shape a size D ball into a pear shape,
then pull and stretch the thinner end to
make the trunk. Make a hole in the end
of the trunk using a cone tool. Mark lines
all the way along the trunk with a knife.
17 Push two deep holes each side of the
head. To form an ear, make a size F ball
and flatten it, then pinch one side to
form an ear shape. Push the pinched end
into the hole in the head. Repeat for the
second ear and attach.
18 Mark the eyes using a little Liquorice
black paste colour on the end of a
cocktail stick. Make the eyes oval – not
round – this will give them a friendly face.

9 Roll across this strip evenly and firmly
with a textured rolling pin.
10 Cut four strips 2.5cm (1in) wide, then
stick them to the cake with a little
brushed on water or sugar glue –
finishing at the top.

19 Place your elephants in different
positions, and if you want one in a paler
coloured pink you can mix white and
fuchsia sugarpaste together. Spray the
cake with pearl lustre dust, then drape
with streamers to finish.

11 Thinly cut out a piece of Deep purple
sugarpaste, then cut out lots of small
circles using the thin end of a piping

Spring

CDH10.Birthdays.indd 65

nozzle. Stick the circles to the sides of
your orange cake, using a little brushed
on water or sugar glue.

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65

17/12/2014 13:59

Hexagon chocolate box cake
By Natalie Willis from Sweetness and
Bite (sweetnessandbite.com)
FOR THE CAKE
two round cakes, 7.5cm (3in) deep,
split into three layers each

SPECIAL EQUIPMENT
four round cake boards – two that
are the same size as your cake, and
two that are 5cm (2in) smaller
compass, ruler and pencil

TO DECORATE

craft knife and cutting board

cake decorator's alcohol

cake leveller or knife

dark, milk or white ganache

turntable

red and white sugarpaste

two large cake boards

gold lustre dust

non-slip mat

rejuvinator spirit

sharp, long, serrated knife

wrapped chocolates or lollies

short, pointy, serrated knife
spatula
ganache scraper
small spirit level
2cm (¾in) thick piece of polystyrene

MAKING THE TEMPLATE BOARDS
1 Place the needle of the compass at the
very centre of your larger round cake
board, then stretch the pencil end out to
the edge of the board. Without altering
the distance between the needle and the
pencil, place both ends against the edge of
the board. Use the pencil to make a mark
on the edge of the board. Now, again
without adjusting the compass, place the
needle end on the mark you just made,
and mark the board again. Continue doing
this the whole way around, until you have
six evenly spaced marks.
2 Use a ruler to draw a line from one
mark to the next, all the way around to
get the hexagon shape. Use a ruler and
a craft knife to cut out the hexagon. This
first board is the board you will use as a
guide when you ganache the cake.
3 Take your other large board, then draw
around the hexagon. Use the ruler to
measure in about 5mm (¼in) the whole
way around the hexagon, to make a
smaller shape, then cut this out. This
second board will be one of your carving

66

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guide boards. We want this smaller
board. Wipe the boards with a little
vodka or cake decorator’s alcohol to
clean them.

Project and photography on pages 66-68 © Natalie Willis from Sweetness and Bite, sweetnessandbite.com

4 Follow these same steps with the smaller
two round cake boards, making the
hexagon shape (board number three),
and then the smaller hexagon (board
number four). Board number three will
be the final board that your cake stays
on, and board number four is your
second carving guide board.
5 Onto a piece of baking paper, trace around
boards number two and three, then cut
them both out.Trace around board number
one onto two pieces of thick paper or thin
cardboard and cut them out..
GANACHING THE CAKE
1 Layer your cakes to make your hexagon
shape, then crumb coat the cake with
your chosen ganache. Make sure the
sides and corners of the hexagon
shape stay sharp and defined by using a
ganache scraper.
2 Flip the cake over onto another setup board
with a piece of non-slip mat on it. Gently
run a warm metal spatula around under the
board (number one) and flick it off. Spread
ganache over the top of the cake and
smooth it as best you can. Place a square
piece of baking paper over the ganache,
then smooth the paper down and remove
any air bubbles by pressing with a cake
smoother. Spread ganache over the top and
past the edges, then place a piece of baking
paper on top and smooth.
3 Place the first setup board on top of the
paper, then flip the cake over. Place a level
on the cake, then press down gently until
the cake is level. Use your scraper, pressed
gently against the cake, to scrape away the

ganache that has been squeezed out. Make
sure you don’t angle the scraper inwards
when you do this, or you will lose the
straight top edge of your cake.
4 Flip the cake over again, then press down
gently until level. Scrape away any excess
ganache. Once it’s smooth, place the cake
back in the fridge for around 30 minutes,
until the ganache has set.
5 Flip the cake back over, then carefully peel
back the baking paper. Fill in any little holes
around the edge with ganache, but don’t
worry too much about the middle of the
cake, as we’re about to cut that out. Put the
cake back in the fridge while you make a
guide to cut the indent.
6 Take the piece of paper that you drew the
outline of board number one on at the start,
and measure in 2cm (¾in) around the edge
of the hexagon. Cut out the shape, then put
it onto the top of your cake. Use a knife to
score around the inside of the shape.
7 Cut down until you reach the baking paper.
Using a small, sharp, serrated knife, cut
straight down through the ganache along
the lines. Once you’ve cut the whole way
around, begin carefully prying the cake out.
When you’ve exposed the baking paper,
cut through so you can get a grip on it, then
gently pull it out. It may be tucked between
the cake layers, so be careful not to pull too
hard or you may rip it.
8 Start removing the middle – the ganache
will probably come off first – then carefully
pry out the cake. Pull out the baking paper.
9 Using a small spatula, ganache the inside of
the box.You don’t have to be too fussy, as
any lumpy bits will be covered, but make
sure the cake is sealed. Smooth the whole
cake with a hot metal spatula. Leave the
ganached cake to set overnight.

Spring

CDH10.Birthdays.indd 67

COVERING THE CAKE
1 The easiest way to cover this cake is with
panels on each side of the hexagon.To make
the template, measure the top and bottom
width of a side of the cake, and the height.
You need to add a border about 5cm (2in)
all around.
2 Place your cake on a turntable so it is
easier to trim the excess sugarpaste.
Roll out the red sugarpaste. Dust your
template with a little cornflour or
icing sugar, then place on top of the
sugarpaste. Cut around the template.
3 Lightly brush one side of your cake with
cake decorator's alcohol, then apply the
panel. Run your finger and thumb along the
top edge to make sure it’s attached and to
stop any cracking on the edge. Smooth out
any air bubbles, or prick any stubborn ones
with a fine needle. Make sure you secure
that top edge quickly.
4 Trim the corners on an angle with a very
sharp knife to achieve a neat finish. Use
two smoothers, one on top and one on the
side of the cake, to sharpen the top edge
and smooth the edges.
5 Repeat for the remaining panels around
the edge of your hexagon shape.Trim all
the corners and smooth the joins using your
finger to blend the sugarpaste edges.
6 Gently lift the cake off the turntable, then
place it on another board.
FOR THE TISSUE PAPER
1 To make the tissue paper piece, use the
piece of paper you used to make your first
template board.Thinly roll out some white
sugarpaste. Place your template on top, then
cut around it, about another 2.5cm (1in)
out from the template. Working quickly so
the paste doesn’t dry out too much, either
use your fingers to smooth and thin out the

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67

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Birthday D E C O R A T I O N S

around that fits close to where your lines
are. Centre it and draw around it, then cut
the circle out.

edge, or place the piece onto some foam
and thin the edges with a ball tool.
2 Place the piece into the indent of the cake,
then press gently into the corners. It doesn’t
have to fit perfectly – you’ll be filling it up
with goodies so you won’t see it. Arrange
your tissue, tweaking the edges until they sit
where you want.
3 Use a little gold lustre dust mixed with
rejuvinator spirit to make a gold paint,
then use to decorate around the box.
Allow to dry completely. Leave the
sugarpaste overnight to firm up.
MAKING THE LID
1 Cut out a piece of polystyrene the same
size as the top of your box.
2 Roll out some more red sugarpaste,
then use to cover the lid completely. You
can use the template boards as before to
get the sizes right. Trim the corners in the
same manner as before. If you like, you
can press a texture mat into the inside of
the lid for an interesting effect. Leave the
lid to dry and set aside.
FOR THE ROSE DECORATION
1 Make a white sugarpaste rose using the
instructions on page 28.This will be the
centre of the flower on the lid.
2 While the rose is drying, use a paper
template from earlier for the lid. Fold the
template in half to find the middle. Decide
how far in from the edges of the lid that you
want your rose to reach, then draw lines
around it. Find something round to draw

68

3 Place the two pieces of template onto the
lid, then push a pin through the centre to
mark it onto the sugarpaste. Remove the
circle, leaving the outer piece.
4 Start making your petals, exactly as you did
for the rose, then leave them to dry slightly
with the edges curled back. I used some
plastic flower formers, and also some soup
spoons, to dry my petals into a shape.You
need to let the petals dry just enough to
keep their shape, but still be slightly flexible.
Place your first row of petals around the
edge of the template, overlapping each
piece slightly. Once you’ve got them where
you want them, stick them in place with a
little edible glue.
5 If any pieces sit too flat against the lid
and you want to curl them a little, place
small rolled up pieces of kitchen paper
underneath them. Allow this layer to dry
for 10 minutes or so (it’s fine for the other
petals to keep drying on their spoons while
you wait).
6 Lay out your second row of petals,
overlapping them, and aiming to place the
petals over the joins of the first layer.
These petals should be a bit drier, and curve
upwards slightly from how they’ve dried in
the spoons.You can glue these ones as you
go, then slide them into place if you need
to. Prop up any pieces you need to with
kitchen paper as before. Do the third row of

petals the same way.
7 The second row of petals should sit up
slightly above the first layer. Add these,
securing in place with edible glue. Repeat for
the third layer of petals.
8 Take your dry rose, then add one more
layer of petals to it. Hang the rose upside
down for a little while until the petals dry
slightly. Carefully trim the wire of the rose
slightly shorter than the thickness of the
polystyrene lid. Brush the centre of the
petals attached to the lid with a little edible
glue, then very gently push the rose into
the centre.Tweak the petals if you need to,
using a paintbrush. Cut through the paper
template with small scissors and gently
slide it out from under the petals. Let
the rose dry for a couple of hours or,
ideally, overnight.
9 Carefully place the cake on your display
board, then fill with lollies or chocolate. Prop
the lid against the box. If you need to travel
with the cake, I would suggest either leaving
the lid separate and just placing it on when
the cake gets where it’s going, or you can
attach it to the board with royal icing or
edible glue.

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Wedding &
Anniversary

Spring

CDH10.WeddingsOpener.sf2.indd 69

H E AV E N

69

17/12/2014 08:36

Wedding & Anniversary D E C O R A T I O N S
Dramatic rose cake
By Judit Hovath from Judit Bakes
(juditbakes.com)
FOR THE CAKE
two round cakes – 30cm (12in) and
25cm (10in), filled and crumb coated
with buttercream
FOR THE SUGAR LACE
a packet of sugar lace powder
black or grey food colouring
food processor or blender
silicone lace mat
TO DECORATE
one 35cm (13½in) dark silver cake drum
yellow sugarpaste
dark grey sugarpaste
dark grey flower paste
cornflour and icing sugar, to dust
royal icing
edible glue
pearl lustre dust spray
thick dark silver ribbon
EQUIPMENT
small, sharp knife
cake smoothers
dowelling rods
an offset spatula
a scraper

✴✴
✴✴
✴✴
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A4 plastic document holder, with
two sides cut open
cel stick
a set of rose leaf plunger cutters
leaf veiner
non-stick silicone mat
Project and photography © Judit Horvath from Judit Bakes, juditbakes.com

textured foam pad
sharp kitchen scissors

70

MAKING THE SUGAR LACE

1 First prepare the sugar lace as directed
on the packet of sugar lace powder.
Add a little black or grey food colouring
before you add the water, then mix to
combine. Beat in a food processor or
blender for 5 minutes. The consistency
will change to resemble firm peak icing. If
you purchased a type of sugar lace that
needs to be rested, cover with clingfilm
and place in the fridge overnight.
2 When you're ready for the next stage,
add a few dollops of the sugar lace
mixture onto your silicone lace mat.
Using an offset spatula, work the sugar
lace into all the little details, making sure
there is a liberal amount of sugar lace to
work with. Next, take the scraper and
draw it firmly down the length of the
mat. Take all the excess mixture off, then
put it back into the mixing bowl. Repeat
this stage, going one way and the other,
until all the holes are filled. There are a
few choices on how to dry the lace. It
can be left for 3-6 hours (or overnight)
at room temperature, until it is not
sticky to touch. Alternatively, you can
preheat your oven to about 50ºC, then
place your sugar lace mixture in to heat
through gradually, checking all the time
until the mixture has dried.
MAKING THE ROSES AND LEAVES

1 You'll need about 20-40 balls of dark
grey sugarpaste in order to make enough
roses to cover a two-tiered cake. To
make the roses, knead a ball of dark grey
sugarpaste into a sausage. The thickness
will define the size of the rose.
2 Once rolled, make sure the seam is in
contact with the work board, then cut off
the excess so you have a nice clean edge
to start with. Use a small, sharp knife
to cut six discs from the sausage, each

about 3-4mm (1/8in) thick. Open the
plastic document holder, then lay the six
discs down with the straight edge facing
you and round edge away from you.
Place the cover back over the discs. With
the base of your hand, gently and quickly
press each disc just once to flatten them
slightly. Then use your thumb to run
around the curved edge of each petal
from one side to the other, but not
touching the base. This will thin the petal
out and give it shape.
3 Gently lift up the plastic and look for the
smallest petal. Using your thumb, gently
rub the petal, starting from the thick,
chunky base, to release from the plastic.
As you rub it will naturally put a curl
in the petal, so always remember to
turn the curl over so the curl is working
away from you. With the first petal, curl
from one side to the other to create the
centre of the rose. Take the next petal,
then place it on the seam of the central
petal. As you secure that petal all the way
around, you will see the top of it is higher
than the central petal. Gently flatten it
down with your fingers, then lift it in the
centre and give it a little pinch to make
a petal shape. Repeat with the third
petal, laying it on top of the seam of the
second petal, halfway along and halfway
down. As you place that petal all the way
around, gently push the third petal down
with your fingers, then lift it in the centre
and give it a little pinch as before.
4 The final three petals form the outer
layer of the rose. Lay, pinch and shape
them the same way, so that each one
covers one-third of the outer layer of
the rose. Roll the base of the rose in
your fingers. Use a sharp knife to slice
the chunky base from the bottom of
the rose, then set aside to firm for a
few hours. Repeat until you have made

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18/12/2014 13:20

all the roses you would like to use. The
roses need to be dried and stored in an
airtight container. Once made, they will
keep for up to 3 months.
5 To make the leaves, roll a small piece of
dark grey flower paste into a ball, then
shape into a long cone. Place the cone
on a lightly greased non-stick board.
Using a lightly greased cel stick, roll from
the centre out (on both sides), leaving
a tapered ridge in the middle. Cut out
one rose leaf. Ensure the ridge is running
centrally up the rose leaf before cutting.
Lightly dust the veiner with cornflour,
then place the leaf on top of the veiner.
Cover with the other half of the veiner
and firmly press. Use your index finger
and thumb to pinch and emphasise the
vein centrally down the middle of the
leaf. Place the leaf onto textured sponge
to dry for at least 24 hours.
TO ASSEMBLE THE CAKE

1 Once you're ready to assemble the
cake, roll out a large amount of yellow
sugarpaste to a thickness of 5mm (¼in)
on a surface lightly dusted with icing
sugar. Use this to cover both cakes,

then smooth the sugarpaste using cake
smoothers for a neat finish. Beginning
in the middle of the cake top, move the
smoother outward and down the sides
to smooth and shape the sugarpaste and
remove any air bubbles. If an air bubble
appears, insert a pin at an angle, release
the air and smooth the area again.
Use the straight edge of the smoother
to mark the sugarpaste at the base of
cake. Trim away any excess sugarpaste
with a sharp knife.

equal to the tiers of the cake, starting
with the top layer. The cake top will
have the smallest-sized flowers and the
bottom tier will have the largest. Start
arranging the flowers on the cake. Place
the smallest flowers onto the top of the
cake, setting the stems down towards
the centre to line the top with flowers.
Add flowers to the centre of the top,
covering the stems of the flowers that
line the perimeter by placing the flowers
stem down with their petals facing up.

2 Secure the bottom tier onto the cake
drum, using a dab of royal icing in the
centre of the drum to fix into place.
Place the dowelling rods into the bottom
tier, then cut to size using sharp kitchen
scissors. Place a spoonful of royal icing
in the middle, then position the top tier
onto the bottom tier.

5 Choose which side the flowers will
cascade down the cake. Start with a
small bunch on the highest tier (just
beneath the cake top), about onequarter of the size of the circumference
of the tier. As you decorate and move
down the tiers of the cake, set the
flowers down in ascending size, so that
the largest flowers are sitting on the cake
plate next to the bottom tier and take
up half the circumference of the tier.
Fill the gaps with the leaves.

3 Place your sugar lace strip around the
bottom tier, securing at the back with a
little edible glue. Place the ribbon around
the lace and stick into position with royal
icing. Repeat this process for the top tier.
4 Sort your decorative flowers by size.
Make a number of piles of flowers

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6 Once the cascade is complete, spray
the roses with pearl lustre spray for a
decadent shimmer effect.

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Spring flower ruche wedding cake
FOR THE CAKE
three round cakes – 15cm (6in),
20cm (8in) and 25cm (10in), each
10cm (4in) deep and crumb coated
on the same size hardboards
TO DECORATE
4kg (8lb 8oz) ivory sugarpaste
yellow, lilac, pale pink, medium
pink, fuchsia pink, cornflower blue,
baby blue, mid-blue, pale green,
white and lilac flower paste
white, pale green and yellow
batches of royal icing
yellow and pale green colour dust
dipping solution
vegetable shortening
EQUIPMENT
37cm (14in) round cake drum
cake dowels
small wheel cutter
artists’ paintbrush
dresden tool
cocktail sticks
oasis foam
ball tool
foam pad
no. 2 writing tube
non-stick rolling board
non-stick rolling pin
cornflour dusting bag
fine scissors
hydrangea cutter and veiner
medium and small daisy cutters
and veiner
primrose cutter
carnation cutter
rose petal cutter set
calyx cutter
blossom cutter
15mm (2/3in) ivory ribbon

1 Several days ahead, cover the 37cm
(14in) round cake drum with ivory
sugarpaste. Trim with ivory ribbon, then
set aside to dry.
2 Several days ahead, make 15-20 rose
centres by forming cherry-sized balls of
white flower paste into cones. Grease

one end of a cocktail stick with vegetable
shortening, then insert into the wide
end of the cone. Stand in oasis foam and
set aside to dry. Make 10-15 cornflower
centres by forming cherry-sized balls of
cornflower blue flower paste. Insert a
greased cocktail stick into the ball.
Stand in oasis foam and set aside to dry.
Gently turn the cones and balls a little
each day to ensure that they have not
stuck to the cocktail sticks.
3 Roll out the medium pink flower paste to
a thickness of 2mm (1/8in) on a non-stick
rolling board dusted with cornflour. Use
a rose petal cutter to cut out five petals.
Soften the edges of each petal with a ball
tool and foam pad, then fix to the cone
with a little water. Overlap each petal to
form a tight spiral.
4 Cut five more petals using the next size
cutter. Soften the edges of each petal,
then fix to the cone in an overlapping
spiral. Curl out the petals a little to give
volume to the bloom.
5 Repeat using the next size petal cutter
until the flower heads are the desired
size. Curl out the petals as you fix them.
Only five or six of the roses need to be
taken to full size – the other roses can be
left at the bud or half blown stage. Stand
in oasis foam and set aside to dry.
6 Roll out the pale pink flower paste to
a thickness of 2mm (1/8in), then cut out
12 carnation shapes. Frill and soften
the edges. Gently fold in half to form a
semicircle, but do not press. Fold in one
third of the semicircle to form a sector,
then fold again to form a smaller sector.
Gently pinch the point and straight edges,
then tease out the frills of the curved
edge. Insert a greased cocktail stick into
the point and gently pinch to secure.
Stand in oasis foam and set aside to dry.
7 Once dry, cut further carnation shapes.
Soften and frill the edges as before, then
moisten at the centre. Insert the cocktail
stick through the centre of the shape and
gather around the central section. Repeat
to give the desired size of carnation.
8 Cut numerous small daisy shapes from
the cornflower blue flower paste.
Moisten the cornflower centres, then fix
and cluster the daisy shapes onto them.
Press the daisy shapes on with the small
end of a ball tool.
9 Cut out numerous mid-blue calyx shapes.
Soften the edges with a ball tool and
foam pad. Fix together in offset pairs
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with a little water. Allow to dry on tissue
paper. Pipe a pale green dot in the centre
using a no. 2 writing tube.
10 Cut out numerous white daisy shapes
and form in a veiner. Allow to dry on
tissue paper. Paint the centres with yellow
colour dust diluted with dipping solution.
11 Cut out numerous lilac hydrangea shapes
and form in a veiner. Allow to dry, then
paint the centres with pale green colour
dust diluted with dipping solution.
12 Cut numerous yellow primrose shapes.
Soften the edges with a ball tool and
foam pad. Cup the centre a little with the
small end of a ball tool. Allow to dry, then
pipe a small white dot in the centre.
13 Cut numerous fuchsia pink blossom
shapes. Cup with the centre of a plunger
cutter or the small end of a ball tool.
Allow to dry on tissue paper, then pipe a
small white dot in the centre.
14 Form numerous pea-sized pale green
bud shapes. Mark four evenly spaced
vertical lines with fine scissors or a knife.
15 Cover the cakes with ivory sugarpaste.
Stack and dowel the tiers onto the precovered drum board. Trim the top and
bottom tiers with ivory ribbon.
16 Roll out a strip of ivory sugarpaste about
7.5cm (3in) wide and equivalent in length
to the circumference of the middle tier.
Trim a gentle curve along the top edge,
so that the strip is 5cm (2in) wide at the
ends and 7.5cm (3in) wide at its centre.
17 Moisten the middle tier in the area
where the ruche will be positioned.
Carefully roll up the strip, then unroll
it around the tier, starting at the point
where the ruche will be at its narrowest.
Create the ruche effect by marking
soft lines around the applied strip
with a dresden tool. Neaten the join by
covering with flowers.
18 Remove the cocktail sticks from the
carnations, cornflowers and roses, then
arrange with the other sugar flowers and
green buds around the base board and
the top of the middle tier. Fix them
into place with a little white royal icing.
Keep sufficient flowers back to form the
top decoration.
19 Form some ivory sugarpaste into a small
ball. Press onto a dusted non-stick rolling
board to form a flat base. Fix to the
centre of the top tier with royal icing.
Arrange and fix the flowers on the ball
until it is covered.

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Project and photography © Sandra Monger, www.sandramongercakes.co.uk

By Sandra Monger
(www.sandramongercakes.co.uk)

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Wedding & Anniversary D E C O R A T I O N S
Silhouette and stripe statement
By Zoe Clark
FOR THE CAKE
two round cakes – 25cm (10in)
and 13cm (5in), both 9cm (3½in)
deep, prepared and covered in
white sugarpaste
one 18cm (7in) round cake, 14cm
(6¼in) deep, prepared and covered
in pale willow green sugarpaste
one 30cm (12in) round cake board,
covered with black sugarpaste
TO DECORATE
150g (5¼oz) white flower paste
royal icing
food colouring in claret red, willow
green and black
edible glue
EQUIPMENT
cake dowels
8cm (3¼in) double-sided fluted and
plain oval cutter
7mm (1/3in) circle cutter
ribbon – 7mm (1/3in) black grosgrain
and 1.5cm (2/3in) black satin
custom-made laser-cut silhouette
stencil, about 6cm (2½in) high
small, sharp knife

Project and photography taken from The Cake Parlour by Zoe Clarke, published by David & Charles, £14.99

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kitchen scissors

1 Make sure you cover your cake board in
black sugarpaste 12-24 hours ahead of
making your cake.
2 Place a little royal icing in the centre
of the cake board covered with black
sugarpaste, then fix the 25cm (10in) cake
centrally on top. Insert four cake dowels,
then cut to size. The dowels will need to
be within the circumference of the next
tier, which will sit on top.
3 Place some more royal icing into the
centre of the bottom tier, then add the
middle 18cm (7in) cake. Repeat the
dowelling process for the remaining
three dowels. Finally, fix the 13cm (5in)
tier to the cake using a little royal icing
and placing centrally on top.
4 To make the oval plaque for the
silhouette, first colour 75g (2¾oz)
white flower paste with claret food
colouring to make a medium pink colour.
Roll out about 20g (¾oz) of the paste
until it is about 2mm (1/8in) thick, then
use the fluted side of the oval cutter to
cut out an oval shape. Once cut, gently
roll over the shape to make it slightly
larger all round.
5 Roll out about 10g (¼oz) white
flower paste to a thickness of about
1mm (1/16in) , then use the plain side of
the oval cutter to cut out an oval. Stick
the white oval onto the pink fluted oval
with a small amount of edible glue. Set
aside for a few hours to dry.
6 Create two or three oval plaques in case
you make any mistakes when you are
stencilling on your silhouette.
7 To decorate the base of the top and
bottom tiers, wrap the black grosgrain
ribbon around each of the tiers and
secure in place with double-sided tape.

74

Roll out the remaining pink flower paste
thinly, then use the circle cutter to cut
out 50-60 circles – you will need about
20 for the top tier and 30 or more for
the bottom tier.
8 Cut each pink circle in half to form
semicircles. Using edible glue, stick the
semicircles around both tiers, placing
them side by side to form a scallop
border above the ribbon.
9 Colour the remaining 65g (2½oz)
white flower paste with the willow green
food colouring to make a medium green,
then thinly roll out about 30g (1oz) so
that its length is slightly longer than the
depth of the middle tier of the cake.
Using a large, sharp knife, cut thin strips
of paste about 1cm (½in) wide.
10 You will need about 24 strips to go
around the tier, so simply roll out more
of the green-coloured paste until you
have enough. Using edible glue, stick the
green strips around the middle tier about
1.3cm (2/3in) apart. Line up the bottom
of the strip against the base of the tier,
then trim the strip at the top where it
meets the top tier with a sharp knife.
11 Colour about 2 tbsp of the royal icing
black. Position the stencil centrally on the
white centre of the plaque, then thinly
smear over some of the black royal icing,
taking care not to move the stencil while
doing so. Carefully lift off the stencil to
reveal the silhouette. Leave to dry. Once
the silhouette has dried, stick the plaque
in the centre of the side of the middle
tier with some royal icing. You may have
to hold the plaque in place for a moment
until it is well adhered.
12 Finish by securing the black satin ribbon
around the base board, fixing in place
with double-sided tape.

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Peacock panache
By Lindy Smith
FOR THE CAKE
three round cakes – 18cm (7in),
12.5cm (5in) and 7.5cm (3in),
all 7.5cm (3in) deep
TO DECORATE
sugarpaste – 600g (1lb 5oz) navy
blue, 425g (15oz) blue, 800g (1lb
12oz) pale green, 500g (1lb 2oz)
pale blue-green, 300g (10½oz) navy
modelling paste – 50g (2oz) each of
blue, navy, dark blue-green, pale
green, brown, green and pale bluegreen and 10g (¼oz) golden brown
edible bridal satin dusts in Verona
green, Rimini blue, Siena brown,
and Florence purple
blue dust food colours in Wisteria
and Hyacinth
buttercream
royal icing, for sticking
white vegetable fat
sugar glue
Project and photography taken from Creative Colour for Cake Decorating by Lindy Smith, published by David & Charles, £15.99

EQUIPMENT
one 30cm (12in) round cake drum
one 25.5cm (10in) point to point
petal cake drum
three round hardboards – 18cm
(7in), 12.5cm (5in) and 7.5cm (3in)
6 cake dowels
15mm (5⁄8in) wide purple and green
ribbon and non-toxic glue stick
peacock feather stencil set
cutters – peacock feather set,
straight frill no. 1 and no. 12, small
teardrop set, large teardrop set,
pointed ovals and set of round
pastry cutters
sugar shaper
waxed paper

1 Stick the 18cm (7in) cake onto the cake
board of the same size with buttercream,
then place on waxed paper and cover
the whole cake in a thin layer of
buttercream using a palette knife.
2 Roll out the pale green sugarpaste
and use to cover the cake. Repeat for
the remaining tiers, placing the cakes
individually on waxed paper with the
respective cake boards underneath
each cake, before covering with the

appropriate coloured sugarpaste. Set the
cakes aside to dry.
3 Dowel the two larger cakes and stack all
the cakes centrally on the boards.
4 Using a paintbrush, paint a thin line
of sugar glue around the base of the
bottom tier of the cake. Soften some
of the blue modelling paste with a little
white vegetable fat and water, then place
inside a sugar shaper with the medium
round disc. Push down the plunger and
pump with the handle to squeeze out a
length of paste, then place around the
base of the cake. Trim to fit.
5 Knead the navy modelling paste to warm
it, adding a little white vegetable fat and
water if needed. Thinly roll the paste out
into a 30cm (12in) long strip. Starting at
one end, press the no. 1 frill cutter firmly
into the paste along the strip. Remove
and reposition the cutter to create a
continuous pattern.
6 Position a straight edge such as a spacer
on one side of the strip to give the
pattern a width of 1.2cm (½in). Using a
craft knife, cut the strip to size along the
straight edge. Remove any excess paste.
7 Roll out the dark blue-green modelling
paste, then use the frill cutter to cut
out another strip, but this time cut
both sides of the pattern, aligning the
pattern carefully to give a width of about
7mm (1/3in). Remove any excess paste.
8 Cut strips of the same size from both
the pale green and brown modelling
pastes. Use the strips to build the zigzag decoration on your board, using a
dresden tool to ensure that a close fit is
achieved between the layers.
9 Once the pattern is firm enough to
lift, wrap it around the top tier of your
stacked cakes, securing in place with
sugar glue. Cut away any excess.
10 For the decorative peacock feathers
on the middle tier, separately roll out
the appropriate modelling pastes. Using
the peacock cutter set and the smallest
teardrop cutter, cut out enough shapes
for seven pattern repeats.
11 To make the feather stem, use the cutter
from the peacock feather set to cut large
teardrop shapes from dark blue-green
modelling paste, then cut across the
tip of the shapes, keeping the smallest
section . Allow the paste shapes to firm
up a little.

Spring

CDH10.Weddings.indd 77

12 Make a paper collar by cutting a strip of
waxed paper and taping it so that it fits
snugly around the middle tier. Slip the
collar vertically up and off the cake. Press
the collar flat to crease the folds, then
make two more folds equidistant apart
so that when the collar is unfolded it has
six vertical evenly spaced fold lines. Slip
the collar back onto the cake, position
the creases so that they line up with the
widest parts of the petal board and mark
the position of all six creases.
13 Attach the feather stems in place on top
of the lines using sugar glue. Layer and
build up the six peacock feathers.
14 The seventh feather is for the top of the
cake. Glue the relevant sections in place,
then set aside to dry thoroughly.
15 Cut out six 3cm (1¼in) wide circles from
the pale green modelling paste, cut each
in half, then attach to the top of the base
tier, one half either side of each feather.
16 For the peacock decoration on the base
tier, separately roll out the dark bluegreen and green modelling pastes. Use
the 4cm (1½in) teardrop cutter from the
large teardrop set to cut out 54 teardrop
shapes from each paste colour.
17 Stack the green teardrops on top of the
dark blue-green ones so that 3mm (1⁄8in)
of the dark green teardrops is visible.

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18 Using nine of these stacked shapes for
each peacock, attach in place on the cake
in a fan shape, ensuring that the fan is
positioned directly below the peacock
feathers of the middle tier.
19 Cut out 42 blue and pale blue-green
modelling paste teardrops. Stack as
before, then attach seven stacked shapes
to the top of the fan shapes.
20 Using the smallest teardrop cutter from
the large teardrop set, cut out 30 brown
and 30 pale green teardrops, stack as
before, then add five to each fan.
21 Cut six pointed ovals from navy
modelling paste, curl one point over to
symbolise a head, then stick in place.

22 Thinly roll out the blue, pale green and
pale blue-green modelling pastes. Use the
three largest circle cutters to cut out one
circle of the appropriate size from each
paste colour. Stack as before, then attach
to the top of the cake.
23 Add the top feather decoration to the
top of the cake at the last moment, fixing
into place with a little royal icing.

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Rose and lace romance

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FOR THE CAKE

EQUIPMENT

three square cakes – 15cm (6in)
squares, about 5cm (2in)

ribbon and double-sided tape

TO DECORATE

cocktail sticks

600g (1lb 5oz) buttercream

foam block

1kg (2lb 4oz) pale green sugarpaste

foam mat

7 tbsp royal icing, plus 2 tbsp extra
in a piping bag fitted with a
no. 2 round piping tube

bone tool

100g (3½oz) pale pink flower paste
20g (¾oz) green flower paste
edible pearl lustre dust
20cm (8in) square cake board,
covered with pale green sugarpaste
and edged with pink ribbon
15cm (6in) square cake card
Designer Stencils Lace Set #1
cutters – 9cm (3½in) five-petal rose,
4cm (1½in) five-petal rose, 2.7cm
(1in) and 2cm (¾in) leaf cutters

78

PREPARING THE CAKE

By Fiona Pearce

thick dusting brush

quilting tool

1 If the squares are not even in shape,
place the 15cm (6in) card on top and
use a sharp serrated knife to even the
layers. If you need to adjust the cake
height at all, gently pull a cake leveller
through each one to make them uniform.
2 Use a spatula or palette knife to spread
buttercream evenly onto the first layer of
cake. Try not to add too much, otherwise
it will ooze out of the side of the cake.
Add the next layer of cake on top and
spread with buttercream as before, then
top with the final layer of cake. Crumb
coat the entire cake with a very thin
layer of buttercream.
3 Place the cake in the fridge until the
crumb coat has set (about 1 hour). This
will make the cake firm so that it is easier
to apply the sugarpaste covering.
4 Once the crumb coat has set, knead the
pale green sugarpaste well until it is soft
and pliable. Using a large non-stick rolling
pin, roll out the sugarpaste into a rough
square shape on a non-stick board until
it is approximately 5mm (¼in) thick. Lift

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the sugarpaste off the board with the
rolling pin and lay it gently over the cake.
5 Use your hands to smooth the paste
over the top and down the corners
of the cake. Try to work as quickly as
possible to make sure that the sugarpaste
doesn’t tear on the edges or corners of
the cake.
6 Next, use your hands to smooth the
sugarpaste over the sides of the cake.
As the sugarpaste is smoothed down
the sides, you might find that it starts
to form pleats towards the base of the
cake. If so, gently lift the sugarpaste away
from the side of the cake, then smooth
it down so that it lays flat against the
cake. Don’t smooth over the top of
pleats, otherwise it will leave creases in
your sugarpaste. If you get little tears or
cracks in your sugarpaste covering, mix a
little sugarpaste (the same colour as the
covering) with water to make it slurry
(semi-liquid), then gently rub it into the
cracks to conceal them.

Project and photography taken from Cake Craft Made Easy by Fiona Pearce, published by David & Charles, £14.99

7 Trim off any excess sugarpaste from the
base of the cake with a small sharp knife.
8 Use a cake smoother – preferably two
if you have them – to polish the top
and sides. This will help press out any air
bubbles under the sugarpaste and will
give your cake a nice smooth finish.
9 Use a thick brush to dust the sugarpaste
covering with edible lustre dust.
10 Attach the cake to the cake board using
royal icing. Trim the base of the cake with
ribbon, making sure the ribbon is flush
with the cake board. Secure with doublesided tape.
FOR THE PATTERNED STENCIL

1 Hold the stencil in position on one side
of the cake. Using a spatula, spread an
even layer of royal icing across the stencil,
making sure that all of the gaps in the
stencil are filled. Be careful not to move
the stencil while you are doing this.
2 Carefully lift off the stencil to reveal the
lace pattern. Clean and dry the stencil
thoroughly before adding the lace design
to each panel of the cake.
FOR THE LARGE ROSE

1 Knead the pale pink flower paste until
it is soft. You will know when it is ready
to use because it will be stretchy like
chewing gum.
2 To make the bud of the rose, roll a small
marble-sized ball of the paste into a
teardrop, then insert a cocktail stick into

the base. Make sure that the bud is small
enough to fit inside one of the petals
of the five-petal rose cutter. Insert the
cocktail stick into a foam block.
3 Using a small non-stick rolling pin, roll out
the rest of the flower paste thinly on a
non-stick board, then cut out a flower
using the large five-petal rose cutter.
Wrap any leftover paste in clingfilm to
prevent it from drying out.
4 Place the flower on a foam mat and use
a bone tool to gently thin and ruffle the
edges of each petal of the flower.
5 Turn the flower over gently and use a
fine paintbrush to add a little bit of edible
glue to the bottom third of each petal.
6 Place the flower, glue-side up, on your
fingertips, then insert the bud through
the centre of the flower. The cocktail stick
will be between your fingers and the bud
will sit in the middle of the petals. Wrap
one petal around the bud – try to wrap
it high enough around the top of the bud
so that the bud is concealed.
7 Take the petal opposite the first petal
and wrap it around the bud.
8 Wrap the last three petals around the
bud, overlapping each petal as you go.
Use your thumb to gently open out the
petals if desired.
9 Place the rose on the foam block while
you are preparing the next layer of
petals, repeating steps 3 and 4.
10 Once you have ruffled the petal edges,
turn the flower over carefully on the
foam mat and use a cocktail stick to
gently curl the edges of each petal. Turn
the flower over again and add glue to the
bottom third of each petal.
11 Place the flower, glue-side up, on your
fingertips, then insert the rose through
the centre of the flower.

1 Roll out the pale pink flower paste thinly
on a non-stick board using a non-stick
rolling pin, then cut out a small flower
using the small five-petal rose cutter.
2 Roll the first petal (petal one) into a
tight cylinder. Wrap petal three around
the cylinder, using a little edible glue if
necessary to stick it in place.
FOR THE ROSE LEAVES

1 Roll out the green petal paste thinly on a
non-stick board using a non-stick rolling
pin, then cut out at least 15 small and
two large leaves using the leaf cutters.
2 Use a quilting tool to gently mark along
the centre of each leaf.
3 Pinch the base of each leaf into a ‘V’
shape, then leave to one side to dry.
Make the roses and leaves in advance so
that they have dried before adding them
to the cake.
TO ASSEMBLE

1 Pipe a small amount of royal icing onto
the back of each rose and leaf, then stick
them into position on the cake. Each
panel of the cake should have three small
roses and three small leaves positioned
inside the stencilled design. The large rose
should be stuck onto the cake board
with the base of the rose touching the
bottom of the cake, together with two
large leaves.

✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴

TIP If you find that you have used too
much royal icing when attaching the roses
and leaves to the cake and the icing is
oozing out from behind them, use a dry
paintbrush to gently scrape away the excess
icing before it sets.

12 Wrap each petal in turn around the
rose, overlapping them as you go. Use
your thumb to gently position the petals
before leaving the rose to dry.
13 Next, wrap the remaining petals around
the centre petals, overlapping as you
go. Start with petal five, then petal two
and lastly petal four, sticking them into
position with edible glue. Use your
thumb to gently open out the petals.
14 Trim the base of the rose so that it can
sit upright on a board, then leave it to
one side to dry. You will need to make
15 roses to decorate the cake, but it is
always a good idea to make a few extra.

Spring

CDH10.Weddings.indd 79

FOR THE SMALL ROSES

CakeDecoration H E A V E N

79

17/12/2014 08:46

Wedding & Anniversary D E C O R A T I O N S

Spring butterfly cake
FOR THE CAKE
three round cakes – 15cm (6in),
13cm (5in) and 10cm (4in)
TO DECORATE
1kg (2.2lb) white sugarpaste
Bright Green ProGel Colour
Project and photography © Rainbow Dust Colours, www.rainbowdust.co.uk

✴✴
✴✴✴
✴✴
✴✴✴
✴✴

By Rainbow Dust Colours
(www.rainbowdust.co.uk)

Christmas Green and Spring Green
Paint It! Colour
Pearlescent Baby Pink, Pearlescent
Baby Blue and Pearlescent Lilac
Click-Twist Brush
200g (7oz) white flower paste
piping bag of royal icing
EQUIPMENT
23cm (9in) round cake drum board
medium butterfly cutter
no.1 plain piping nozzle
small heart cutter
fine paintbrush
dowels
ribbon for drum board
scribe tool

80

1 Colour the white sugarpaste with the
Bright Green ProGel. Add a little at a
time, kneading until well combined, until
you achieve a good, even colour. Use the
green sugarpaste to cover each of the
cakes, trimming away any excess with
a small, sharp knife. Re-roll the green
sugarpaste, then use to cover the cake
drum completely. Allow to harden.

6 You can either draw a freehand pattern
for the vines on your cake, or search
online and print out a template. Copy
your chosen pattern onto tracing paper
or similar, then transfer the pattern onto
the cake using the scriber tool.

2 Place the 15cm (6in) cake onto the cake
drum, fixing into place with a little royal
icing. Insert dowels into the cake, cut to
size, then place the middle 13cm (5in)
tier on top. Insert further dowels into the
middle tier, then add the final 10cm (4in)
cake to the top. Leave overnight to dry,

8 Use the Christmas Green Paint It! food
colouring to paint fine lines around the
edges of the leaves and scrolls to give the
pattern more detail. Leave to dry.

3 Roll out the white flower paste, then
cut out nine butterfly shapes using the
medium-sized cutter. Use the small heart
cutter and the end of a no. 1 piping
nozzle to create a filigree pattern on
the butterflies.

7 Retrace the pattern on the cake using
a fine brush and Spring Green Paint It!
food colouring. Leave the pattern to dry.

9 Use a small amount of royal icing to
secure your butterflies in place. You may
need to prop up the butterflies with
kitchen paper while the royal icing sets.
10 Attach a green ribbon around the cake
drum board to finish.

4 Gently lift each butterfly onto a folded
piece of card, then leave to dry.
5 Paint each butterfly using the different
colours from the Click-Twist Brush
Range. Allow the paint to dry.

CakeDecoration H E A V E N Spring

CDH10.Weddings.indd 80

17/12/2014 08:46

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20/11/2014 10:23

Wedding & Anniversary D E C O R A T I O N S

English rose wedding cake
By Lesley Bassett
FOR THE CAKES
three round cakes – 23cm (9in),
18cm (7in) and 13cm (5in)
three cake boards – 23cm (9in),
18cm (7in) and 13cm (5in)
28cm (11in) cake drum
three large working boards
TO DECORATE
buttercream or apricot glaze
white sugarpaste
white royal icing
15mm (2/3in) and 25mm (1in) wide
white ribbons
double-sided tape
white large silk or sugar rose
EQUIPMENT
icing smoother
level turntable
Press-Ice impression tools –
Ribbon 2 and Pattern 3 (Drape)
no. 2 plain piping tubes

✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴

daphne cutter
cone tool

1 Attach the three cakes onto their
respective cake boards with a little
buttercream or apricot glaze.
2 Knead the white sugarpaste until soft and
pliable. Press-Ice tools are designed to
impress cakes on un-iced cake boards,
so ice your cake drum separately, trim
it with white ribbon fixed with doublesided tape, then set it aside ready for
assembly at a later stage.
3 Place each tier on a larger working
board – a gripper mat between the two
will help. Cover all three tiers with white
sugarpaste, trimming neatly around the
bottom edges. Use an icing smoother to
achieve a smooth finish.
4 Always use Press-Ice impression tools
while the sugarpaste is still soft. If the
surface has started to skin over, you may
not achieve as clear an impression, or the
icing may crack.
5 Place the largest tier on its working
board on a level turntable. Prepare to
impress the pattern from the centre
back, where a join will be less visible. Use
one hand to brace the cake board and
the other hand to hold your Press-Ice
Pattern 3 (Drape) tool.
6 Resting the bottom edge of the PressIce tool flat on the board to achieve a
perfectly horizontal pattern, engage the
first row of pins in the soft icing. Use
even pressure along the length of the
tool to press in the rest of the pins. Lift
the tool away cleanly without dragging.

7 Align the tool for the next section by
inserting the first column of pins into
the last row of holes, then roll the tool
around the cake to create the next
section of impressions. Continue in this
way, finishing off neatly at the back.
8 Repeat using the Pattern 3 (Drape) tool
around the top tier. On both tiers, use a
small pointed tool to complete the curve
of each drape. Pipe graduated royal icing
pearls around the curves of the drapes
and down the drops.
9 Impress the middle tier with the
Ribbon 2 tool, with the wide margin at
the bottom. Pipe small royal icing pearls
in every indentation.
10 Roll out the white sugarpaste to a
thickness of 3mm (1/8in). Use the cutter
to cut out several daphne shapes.
11 Brush edible glue above each drape, then
gently attach a daphne shape, using the
cone tool. Pipe royal icing centres in the
middle of each flower.
12 Dowel the bottom two tiers and stack
the three tiers centrally on the iced
drum, fixing with a little royal icing.
13 Trim the top and bottom tiers with
15mm (2/3in) white ribbon, and the
middle tier with 25mm (1in) white
ribbon, with the join at the front. Make a
wide ribbon bow, then fix over the join
with double-sided tape.
14 Fix the white rose centrally on the top
tier with a little royal icing.

The projects and photography
on pages 82-85 are taken from
Press-Ice Design Book: Patterns to
Impress by Lesley Bassett, RRP
£4.99. Readers can buy the
book for the special price of
£5 (including p&p) from
www.press-ice.com

82

CakeDecoration H E A V E N Spring

CDH10.Weddings.indd 82

17/12/2014 08:47

✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴

Spring

CDH10.Weddings.indd 83

CakeDecoration H E A V E N

83

17/12/2014 08:47

✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴

84

CakeDecoration H E A V E N Spring

CDH10.Weddings.indd 84

17/12/2014 08:47

Daisy daisy cake
By Lesley Bassett
FOR THE CAKES
three round cakes – 20cm (8in),
15cm (6in) and 10cm (4in)
three cake boards – 20cm (8in),
15cm (6in) and 10cm (4in)
28cm (11in) round cake drum
three large working boards
TO DECORATE
buttercream or apricot jam
2kg (4lb 4oz) white sugarpaste
250g (9oz) pink sugarpaste
200g (7oz) flower paste
white royal icing
15mm (2/3in) wide white ribbon
10mm (½in) wide pink ribbon
15mm ( / in) wide pink ribbon
2 3

double-sided tape
EQUIPMENT
icing smoother
level turntable
Press-Ice impression tools –
Polka 3, 4 and 5
20mm (¾in) daisy plunger cutter
cone tool
no. 2 plain piping nozzle

1 Attach the three cakes onto their
respective cake boards, fixing in place
with a little buttercream or apricot glaze.

8 Repeat using the Polka 4 tool on the
middle tier, then the Polka 5 tool on the
top tier.

2 Knead the white sugarpaste until soft and
pliable. Press-Ice tools are designed to
impress cakes on un-iced cake boards,
so ice your cake drum separately, trim
it with white ribbon fixed with doublesided tape, then set it aside ready for
assembly at a later stage.

9 Dowel the bottom and middle tiers.
Remove the bottom tier from its
working board, then fix centrally onto
the iced drum with a little royal icing.
Stack the middle and top tiers centrally.

3 Place each tier on a larger working board
– a gripper mat between will help. Cover
all three tiers with white sugarpaste,
trimming neatly around the bottom
edges. Use an icing smoother to achieve
a smooth finish.
4 Always use Press-Ice impression tools
while the sugarpaste is still soft. If the
surface has started to skin over, you may
not achieve as clear an impression, or the
icing may crack.
5 Place the largest tier on its working
board on a level turntable. Prepare to
impress the pattern from the centre
back, where a join will be less visible.
Use one hand to brace the cake board
and the other hand to hold your PressIce Polka 3 tool.
6 Resting the bottom edge of the PressIce tool flat on the board to achieve a
perfectly horizontal pattern, engage the
first row of pins in the soft icing. Use
even pressure along the length of the
tool to press in the rest of the pins. Lift
the tool away cleanly without dragging.

10 Trim the top and middle tiers with
10mm (½in) pink ribbon, and the lower
tier with 15mm (2/3in) pink ribbon.
11 Combine the pink sugarpaste with the
pink flower paste, then knead well to
create a flexible modelling medium.
12 Roll out the pink modelling paste and cut
out a number of daisies using the plunger
cutter. Place them on soft foam.
13 Brush a drop of edible glue in a number
of indentations created by the Press-Ice
tools. Pick up a daisy shape with the
cone tool while still soft, then gently
insert into an indentation.
14 Repeat until all the indentations on all
three tiers are covered with blossoms,
overlapping the ribbon on the top tier.
Note that by pressing in gently with the
cone tool on soft paste, the petals will
automatically stick out without breaking.
Similarly, the daisies on the top tier
will fit together more closely if the paste
is still soft.

✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴
✴✴✴✴✴

15 Finish the cake by piping white royal icing
centres in all the daisies, or insert edible
sugar balls.

7 Align the tool for the next section by
inserting the first column of pins into
the last row of holes, then roll the tool
around the cake to create the next
section of impressions. Continue in this
way, finishing off neatly at the back.

Spring

CDH10.Weddings.indd 85

CakeDecoration H E A V E N

85

17/12/2014 08:47

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AudioModder VST Bridge for Ableton Push (MOV)
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CDH10.Half page Next.indd 68

18/12/2014 14:02

Kids

D ECO R ATI O N S

Spring

CDH10.KidsOpener.indd 89

CakeDecoration H E A V E N

89

17/12/2014 08:49

Kids D E C O R A T I O N S
Treasure island
By Karen Sullivan
FOR THE CAKE
two square 20cm (8in) vanilla
sponge cakes, sandwiched
with buttercream
TO DECORATE
50g (1¾oz) dark brown sugarpaste,
strengthened with CMC
cornflour, for dusting
75g (2¾oz) green flower paste
100g (3½oz) grey sugarpaste,
strengthened with CMC
20g (¾oz) each of white, black, and
orange sugarpaste, strengthened
with CMC
dry spaghetti
500g (1lb 2oz) royal icing, tinted sea
blue, plus extra tinted green
250g (9oz) buttercream
200g (7oz) light brown sugar
icing sugar, for dusting
200g (7oz) green sugarpaste,
strengthened with CMC
200g (7oz) dark chocolate, melted
20 chocolate biscuit fingers
100g (3½oz) yellow sugarpaste,
strengthened with CMC
edible gold lustre dust
rejuvenator spirit
50g (1¾oz) white royal icing
mixed assorted sweets
EQUIPMENT
cake-pop stick, plus one extra
small sewing or nail scissors
sugarpaste roller
sharp knife
wheel tool
artists’ paintbrush
cocktail stick
ball tool
small circular cutter
serrated knife
30cm (12in) square cake drum
palette knife
3 small piping cones
pirate flag, for decoration
1m (3¼ft) grey satin ribbon,
1cm (½in) wide
craft glue

90

CDH10.Kids.indd 90

1 To make the tree, mould a sausage of
dark-brown sugarpaste around a cakepop stick, so that it tapers at the top. Use
scissors to snip upside-down V-shapes
into the surface, to create the impression
of bark. Allow to dry overnight.
2 Dust a surface with cornflour and roll
out the green flower paste to 2mm
(1⁄16in) thick. Use a sharp knife to cut
out 6-10 leaves. Lightly score the surface
using the wheel tool. To make the
coconuts, roll three cherry-sized balls of
the dark brown sugarpaste and shape
into ovals. Allow to dry overnight.
3 To make the shark, model a little of the
grey sugarpaste into a blunt cone. Cut
out a wedge from the broad side for
the mouth, then smooth the edges to
form a soft curve. Fit a wedge of white
sugarpaste into the mouth, fixing with
water, and score teeth into the surface
with the wheel tool.
4 Roll out the remaining grey sugarpaste to
2mm (1⁄16in) thick, then use a sharp knife
to cut four gently curved fins. Poke the
end of a paintbrush into the face of the
shark for eye sockets, then fill with tiny
balls of black sugarpaste. Using a cocktail
stick, poke two holes for the nostrils. Set
it all aside to dry overnight.
5 For the crab, roll a cherry-sized ball of
orange sugarpaste for the head. Roll
two tiny balls of the same sugarpaste
and flatten a little for eyes. Create eye
sockets with the ball tool, then fix two
tiny balls of black sugarpaste into the
cavities with water. Make six pointed legs
and fix to the body with water.
6 To create claws, make two small sausages
of orange sugarpaste, each on a small
piece of dry spaghetti. Model a small ball
at the end of each, flatten with the roller,
then snip out a V-shape on each using
scissors. Allow to harden for 1 hour, then
fix to the body using the spaghetti. Set
aside to dry overnight.
7 Assemble the tree by fixing the coconuts
and leaves together with the green royal
icing. Hold each leaf in place, or support
with folded kitchen towel, until the royal
icing just begins to set.
8 Carefully place the trunk in the centre of
the leaves and fix in place with the green
royal icing. Hold with your fingers until
firm. Allow to dry for 2-3 hours.
9 Freeze the sandwiched sponge cakes for
1 hour. Remove from the freezer, place
on a sheet of greaseproof paper, then
carve into a rugged island shape using

a serrated knife. Discard the trimmings,
then crumb coat the cake with
buttercream. Refrigerate for 30 minutes.
10 Carefully lift the cake onto the cake
drum, then apply a second coating of
buttercream icing using the palette
knife. Press the brown sugar into the
buttercream so it covers the top and
sides, giving the impression of sand. Allow
to set for 30 minutes, then brush away
any excess sugar from the drum.
11 Dust a surface with icing sugar, then
roll out the green sugarpaste to about
3mm (1⁄8in) thick. Using a sharp knife, cut
an irregular rectangle to cover the top
of the island. Fix in place with water, then
shape the edges into uneven scallops.
Refrigerate the island until all the other
cake elements are ready.
12 For the treasure chest, brush a rectangle
of melted chocolate onto greaseproof
paper. Place five chocolate fingers on the
melted chocolate. Allow to harden, then
remove from the paper. Repeat to create
three more panels. Use a sharp knife to
cut off any excess chocolate.
13 Cut one panel in half to create the
sides of the chest. Fill a piping cone with
melted chocolate. Apply a little chocolate
to the edges of the panel to assemble
the chest. Set aside one panel for the lid.
14 Roll out the yellow sugarpaste to about
2mm (1⁄16in) thick, and cut four rectangles.
Create rivets in the rectangles with the
end of a paintbrush, then fix to the chest
with a little water. Mix the edible gold
lustre dust with rejuvenator spirit, then
paint the rectangles. Set aside to dry.
15 Use a palette knife to paddle the blue
royal icing over the surface of the cake
drum, around the island, to create a
series of waves. Smooth up the side of
the island. Allow to set for 30 minutes.
16 Pipe white royal icing to the tips of the
waves in a series of squiggles, to create
whitecaps. Sprinkle a little brown sugar
around the base of the island.
17 Press the head of the shark into the royal
icing sea and place a fin directly behind it.
Fix the remaining fins into the royal icing
sea around the base of the island.
18 Set the treasure chest on the island.
Press the tree on the top of the cake so
that the cake-pop stick supports it.
19 Add the crab, then fill the treasure chest
with sweets, so they spill over the sides.
Add a pirate flag to the chest, then fix
the ribbon around the base of the drum.

CakeDecoration H E A V E N Spring
17/12/2014 09:27

Spring

CDH10.Kids.indd 91

CakeDecoration H E A V E N

91

17/12/2014 09:27

Football mania
By Karen Sullivan
FOR THE CAKE

EQUIPMENT

20cm (8in) hemisphere cake, cut in
half horizontally, sandwiched with
buttercream, and crumb coated

sugarpaste roller

TO DECORATE
cornflour, for dusting
500g (1lb 2oz) green sugarpaste,
strengthened with CMC
200g (7oz) buttercream
icing sugar, for dusting
250g (9oz) white sugarpaste
150g (5½oz) black sugarpaste
500g (1lb 2oz) red sugarpaste
300g (10oz) blue sugarpaste

30cm (12in) round cake drum
sugarpaste smoother
sharp knife
palette knife
large hexagon cutter
large pentagon cutter
pizza cutter (optional)
1m (3¼ft) blue satin ribbon,
1cm (½in) wide
craft glue

1 Dust a surface with cornflour and roll
out the strengthened green sugarpaste
to about 3mm (1⁄8in) thick. It should be
large enough to cover the entire cake
drum. Brush the drum with a little water
and cover with the sugarpaste, using
the smoother to create an even surface.
Cut off any excess sugarpaste using a
sharp knife. Set aside to dry overnight.
Wrap the remaining green sugarpaste in
clingfilm for later use.
2 Place the crumb-coated cake on a sheet
of greaseproof paper. Lightly cover the
surface with a thin layer of buttercream
icing, using the palette knife to make it as
smooth as possible.
3 Dust a surface with icing sugar, then roll
out the white sugarpaste to about 3mm
(1⁄8in) thick. Cut out 10-15 hexagons
using the hexagon cutter. Cover the
excess sugarpaste in clingfilm, then set
aside for later use.
4 On the dusted surface, roll out the
black sugarpaste to about 3mm (1⁄8in)
thick. Cut out 5-10 pentagons, using the
pentagon cutter. Wrap the excess black

92

CDH10.Kids.indd 92

CakeDecoration H E A V E N Spring
17/12/2014 09:27

sugarpaste in clingfilm and set aside for
later use.
5 Brush the back of a black pentagon with
a little water, then place it on the top
of the cake. Brush the backs of the
white hexagons with water, one at a
time, and carefully press them into place
around the pentagon, so that the edges
are flush where they meet and the
surface is smooth.
6 Roll out more hexagons and pentagons,
if needed, then add them to the surface
of the ball to create the classic football
pattern. Build up the shapes to cover
the whole surface. When you reach
the base, cut off any excess and smooth
with the sugarpaste smoother. Allow to
set overnight.
7 When the cake has set, move it to the
centre of the covered drum using a
palette knife.
8 Dust a surface with icing sugar and roll
out the red sugarpaste (or a sugarpaste
to match your child’s favourite team
colours) to about 3mm (1⁄8in) thick.
Use a pizza cutter, or a sharp knife, to

cut a rectangular strip, about 36x6cm
(14x2½in).

about 6x5cm (2½x2in) to create the
end of the scarf.

9 Brush water all around the lower side
of the cake, to the height of about 6cm
(2½in) up from the drum. Carefully wrap
the red sugarpaste strip around the cake
so that it meets at the front. Fold the
extra length back on itself, then fix in
place with a little water.

14 Score the end of the blue sugarpaste
strip with 'V's, then brush the back with a
little water and carefully fix it to the end
of the folded-over red scarf.

10 Roll out some of the blue sugarpaste to
3mm (1⁄8in) thick. Using a pizza cutter, cut
a rectangular strip, 36x6cm (14x2½in).
Cut this further into 7-8 rectangles,
4cm (1½in) wide.
11 Brush the backs of the blue strips with a
little water, then place them, one by one,
on the red sugarpaste scarf at regular
intervals to create a striped effect.
12 While the sugarpaste is soft, use a sharp
knife to score little sideways 'V's into
the surface of the scarf, to create the
appearance of knitting stitches. Continue
until the whole scarf is scored.
13 Dust a surface with icing sugar, then roll
out the remaining blue sugarpaste to
about 3mm (1⁄8in) thick. Cut a rectangle,

Spring

CDH10.Kids.indd 93

15 Dust a surface with icing sugar, then roll
out the remaining green sugarpaste
3mm (1⁄8in) thick. Cut out tufts of grass
with a sharp knife.
16 Brush the backs of the tufts with water,
then fix around the base of the scarf in
an uneven pattern.
17 Fix the blue ribbon in place around the
base of the cake drum using craft glue.

The recipes and
images on pages 9093 are taken from
Kids' Birthday Cakes
by Karen Sullivan,
published by DK,
£14.99, dk.com

CakeDecoration H E A V E N

93

17/12/2014 09:27

Kids D E C O R A T I O N S

Frog cookies
By Lisa Snyder
FOR THE COOKIES
600g (1lb 5oz) plain flour
½ tsp baking powder
½ tsp salt
225g (8oz) unsalted butter, softened
340g (12oz) granulated sugar
120g (4oz) icing sugar
2 medium free-range eggs
1 tsp vanilla extract
1 tsp almond extract
TO DECORATE
green royal icing
brown royal icing
large royal icing eyes (see page 95)
edible black food-colour pen
EQUIPMENT
frog cookie cutter
piping bag and nozzle

1 Mix the flour, baking powder, and salt
together in a bowl and set aside. Cream
the butter, granulated sugar, and icing
sugar together using a handheld electric
whisk until pale and fluffy. Add the eggs,
vanilla and almond extracts and mix until
fully combined.
2 Add the flour mixture to the butter
mixture two tablespoonfuls at a time,
mixing after every addition, until fully
incorporated. Divide the dough into
three, then wrap each third in clingfilm.
Chill the wrapped dough in the fridge for
at least an hour.
3 When you are ready to shape your
cookies, preheat the oven to
180ºC/Gas Mark 4. Roll out the chilled
dough on a cutting mat until it is 1cm
(½in) thick. Cover the rolled dough with
clingfilm, then place the dough and mat
into the freezer for 15 minutes.
4 Turn the mat upsidedown onto a clean
surface, then carefully peel the mat away
from the dough. Place the dough back
onto the mat, then remove the clingfilm.
5 Line a baking sheet with baking
parchment. Cut the cookie shapes with

94

CDH10.Kids.indd 94

your chosen cookie cutter, then transfer
the cookie shapes to the baking sheet.
6 Bake in the oven for 8-10 minutes, or
until the edges begin to brown. Allow the
cookies to cool on the baking sheet for
15 minutes, then transfer to a wire rack
to cool completely.
7 To decorate, outline the body and legs
of the frog with green icing. Flood one of
the front legs with green icing.
8 Flood the back legs with green icing.
While the icing is still wet, pipe dots onto
the back legs using brown icing and allow
to dry for 20 minutes. Flood the other
front leg and allow to dry for 20 minutes.
9 Flood the head and body with green
icing. While the icing is still wet, pipe dots
onto the cheeks and the top of the head
using brown icing. Add the royal icing
eyes, then allow to dry for 20 minutes.
10 Pipe three dots onto the base of each
front leg for the toes. Pipe the outside
toes first, then allow to dry for a few
minutes before piping the centre toes to
avoid the colours running. Allow to dry
completely. Draw a smile onto the face
using an edible black food-colour pen.

CakeDecoration H E A V E N Spring
17/12/2014 09:27

Clownfish cookies
By Lisa Snyder
FOR THE COOKIES
one batch of cookies, shaped with a
fish-shaped cutter (see page 94)
FOR THE ROYAL ICING EYES
greaseproof paper
piping bag, fitted with a plain nozzle
white and black royal icing
black edible pearls
masking tape
TO DECORATE
white royal icing
orange royal icing
EQUIPMENT
fish cookie cutter
piping bag and nozzle

1 First make a batch of royal icing eyes.
Draw or print your desired circle size
onto plain paper, then place a piece of
greaseproof paper over the top and use
masking tape to secure in place.

6 To decorate, outline two wavy sections
on the back of the clownfish with white
icing. Pipe lines of orange icing onto the
fins and tail, leaving space between each
one.

2 Fill the piping bag with white royal icing,
then pipe circles onto the greaseproof
paper, using the templates underneath
as a size guide. While the icing is still wet,
carefully add a black edible pearl at the
centre of each white circle. You may need
to use tweezers for this in order to get
the positioning right.

7 Flood the white sections with royal icing,
then allow to dry completely.

3 Allow the royal icing to dry completely.
Depending on the humidity of your
kitchen, this may take a few days.

8 Fill in the gaps on the fins and tail by
piping orange icing. Outline and flood the
head with orange icing.
9 While the icing is still wet, add a royal
icing eye to the head.
10 Flood the centre and back of the body
with orange royal icing, then allow to dry
completely before serving.

4 Gently remove the royal icing transfers
from the greaseproof paper, then store
them in an airtight container until ready
to use. For very small eyes, use a bench
scraper or similar sharp object to remove
them from the paper.
5 Bake your cookies by following steps
1-6 on page 94. Allow the shapes to cool
completely before decorating.

Spring

CDH10.Kids.indd 95

CakeDecoration H E A V E N

95

17/12/2014 09:27

Sea turtle cookies
By Lisa Snyder
FOR THE COOKIES
one batch of cookie dough
(see page 94)
TO DECORATE
tan royal icing
brown royal icing
green royal icing
royal icing eyes (see page 95)
edible black food-colour pen
EQUIPMENT
rabbit cookie cutter with long ears
candy corn cookie cutter
piping bag, fitted with a plain nozzle

1 Make the cookie dough according to
the instructions on page 94. Cut equal
numbers of candy corn- and rabbitshaped cookies from the dough using
the two different cutters. Before baking,
trim the ears from the rabbit cookie
using the rounded corner of the candy
corn cutter, then place the ears firmly
against the bottom corners of the candy
corn cookie. The pieces will fuse together
once baked. Bake in the oven as usual,
then allow to cool before decorating.
2 Make a batch of royal icing eyes by
following steps 1-3 on page 95.
3 To decorate your cookies, outline the
turtle shell with tan icing. Outline and
flood the flippers with green icing. Pipe
brown dots onto the flippers while the
green icing is wet.
4 Flood the shell with the tan icing.
5 Pipe spots onto the shell with brown
icing while the tan icing is still wet. Allow
to dry completely.
6 Outline and flood a mushroom-shaped
head with green icing, then add the royal
icing eyes while the green icing is still wet.

96

CDH10.Kids.indd 96

7 Allow to dry for several hours.
Outline and flood the rim of the turtle
shell with the tan icing. Draw a smile with
an edible black food colour pen, then
allow to dry completely.
HOW TO FLOOD ROYAL ICING
1 To outline a cookie, place the tip of
the icing bag close to the cookie and
squeeze gently until the royal icing comes
out of the tip. Then, let the icing touch
the cookie and begin to lift the tip away
from the cookie while continuing to add
gentle pressure. Work your way around
the cookie until you have a full outline.
2 Once the outline is complete, start to
flood the inside of the cookie by working
around the outline with the piping bag.
3 Keep flooding the cookie by going
around until you reach the centre, then
gently lift the piping bag away. Once
your cookie is completely flooded, gently
shake and tap the cookie on the work
surface to help the icing flatten out. Use
a cocktail stick to pop any air bubbles.

CakeDecoration H E A V E N Spring
17/12/2014 09:27

Lion cookies
By Lisa Snyder
FOR THE COOKIES
one batch of cookies, shaped with a
flower cookie cutter (see page 94)
TO DECORATE
reddish-brown royal icing
airbrush gun, with brown airbrush
colour (optional)
light brown royal icing
black edible pearls
black royal icing
edible black food colour pen
EQUIPMENT
flower cookie cutter
piping bag and nozzle

1 Bake your cookies by following steps
1-6 on page 94. Allow the shapes to cool
completely before decorating.
2 Outline the edge of the cookie and the
face with reddish-brown icing.
3 Flood the mane with reddish-brown icing,
then allow to dry for a few hours.
4 Outline and flood the face with the light
brown icing, then add two black edible
pearls for the eyes while the icing is still
wet. Allow to dry completely.
5 Flood the mouth with light brown icing,
then allow to dry completely. Pipe a
triangle for the nose using black icing.
6 Draw a mouth, two eyebrows, and some
dots to represent whiskers using an
edible black food colour pen.

Spring

CDH10.Kids.indd 97

HOW TO MAKE ROYAL ICING
1 Measure 1.125kg (2¼oz) icing sugar into
the bowl of a freestanding mixer. Stir
with a whisk to remove any lumps, then
set aside.
2 Whisk together 180ml (6fl oz) water,
5 tbsp meringue powder, 1 tsp cream of
tartar and 1 tsp vanilla extract in a jug or
bowl. Add this to the icing sugar.
3 Using the paddle attachment with the
mixer on a low setting, combine the wet
ingredients with the sugar. Mix until all
of the icing sugar is wet, then increase
the speed to medium/high and continue
mixing for about 1 minute.
4 To store the icing, place in an airtight
container. Before covering the container
with a lid, cover the top of the icing with
clingfilm, pressing gently to completely
cover the top of the icing. Air will cause
the icing to form a crust, so make sure
the clingfilm is touching the icing.

CakeDecoration H E A V E N

97

17/12/2014 09:27

Kids D E C O R A T I O N S

T-Rex cookies
By Lisa Snyderx
FOR THE COOKIES
one batch of cookies, shaped with a
flower cookie cutter (see page 94)
TO DECORATE
piping bag and nozzle
green royal icing
royal icing eye (see page 95)
yellow royal icing
EQUIPMENT
T-Rex cookie cutter

1 Bake your cookies by following steps
1-6 on page 94. Allow the shapes to cool
completely before decorating.
2 Outline the T-Rex, including the lines for
the legs and arms, using a piping bag filled
with green royal icing.
3 Wait a few minutes so that the outlines
of the arm and legs will show, then flood
with green icing. Add a royal icing eye
while the green icing is still wet.
4 Pipe a few spots of various sizes onto the
T-Rex’s back with yellow icing. Allow to
dry completely.

The recipes and images
on pages 94-98 are taken
from 100 Animal Cookies by
Lisa Snyder, published by
Apple Press, £12.99.

98

CDH10.Kids.indd 98

CakeDecoration H E A V E N Spring
17/12/2014 09:28

Fairy garden cake
By Culpitt (www.culpitt.com)
FOR THE CAKE
one 20cm (8in) round cake, filled and
crumb coated with buttercream
one large cupcake or muffin, baked
according to your favourite recipe
TO DECORATE
Culpitt sugarpaste in red, purple,
ivory, white, green and light green
Culpitt Fairy Claydough
buttercream
Project and photography © Culpitt, www.culpitt.com

EQUIPMENT
25cm (10in) red board
Culpitt blossom cutter
daisy plunger cutter
flower plunger cutter
ivy leaf plunger cutter
gold dragees
edible glue
gold lustre dust
round piping nozzle

1 Bake your round cake and large cupcake
or muffin according to your favourite
recipes. Allow to cool completely.
2 Roll out the green sugarpaste to a
thickness of about 3mm (1/8in), then use
it to cover the round cake. Trim away any
excess sugarpaste with a sharp knife.
3 Place a little buttercream in the centre of
the red cake board, then add the cake.
4 Knead the purple and white sugarpastes
until soft and pliable. Blend the colours in
varying ratios until you've made several
shades – these will make your flowers.
5 Once happy with your shades of purple,
roll out each one to a thickness of about
3mm (1/8in). Use the plunger cutters to
cut out various different flowers, then
stick to the cake using a little edible glue.
6 Start from the bottom of the cake up
and overlap some of the flowers to
create a forest effect – make sure you
mix the colours you’re cutting out with
the plunger cutter as you go.
7 Finish your flowers with gold dragee
centres, attached using edible glue. Use

Spring

CDH10.Kids.indd 99

a dusting brush and a little gold lustre
colour to give a sparkly finish.
TO CREATE THE TOADSTOOL

1 Cut your cupcake in half horizontally to
create a toadstool top and stalk.
2 Crumb coat the cupcake sections with
buttercream. Roll out the red sugarpaste,
then use to cover the top section.
3 Roll out the white sugarpaste, then use a
piping nozzle to cut out spots. Stick these
to the toadstool using edible glue.
4 Shear the edges off your stalk to make
it slightly smaller than the top of the
toadstool. Crumb coat, then roll out
some more white sugarpaste and use to
cover the stalk.
5 Add a dab of buttercream to the base of
the toadstool and place onto the cake.
Attach the top of the toadstool to the
base using a little edible glue.
6 Add more flowers around the base of
the toadstool to hide the join, if desired.
7 Stick your claydough fairy into place using
edible glue to finish the cake.

CakeDecoration H E A V E N

99

17/12/2014 09:28

100

CDH10.Kids.indd 100

CakeDecoration H E A V E N Spring
17/12/2014 09:28

Jungle animals river raft
By Alice and Karen Davies from
Karen Davies Cake Moulds
(www.karendaviescakes.co.uk)
FOR THE CAKE
two 20cm (8in) round cakes, filled
and crumb coated with buttercream
TO DECORATE
royal icing
Rainbow Dust Gel Colours in
Chestnut Brown, Ice Blue, Caramel,
Grey and Dark Brown
lustre dust colours in blue, pink,
black, white and chocolate brown
Karen Davies Sugarcraft Vanilla or
Marshmallow White Sugarpaste
Karen Davies Sugarcraft Parma
Violet Sugarpaste
Karen Davies Sugarcraft Crushed
Pine Sugarpaste
Karen Davies Sugarcraft Summer
Blue Sugarpaste
Karen Davies Sugarcraft Peach
Melba Sugarpaste
rejuvinator spirit
piping gel (for the water effect)

Project and photography © Alice and Karen Davies from Karen Davies Cake Moulds, www.karendaviescakes.co.uk

EQUIPMENT
two 27cm (11in) round cake boards
Karen Davies Sugarcraft Alphabet
and Numbers Mould
Karen Davies Sugarcraft Jungle
Animals Mould by Alice
a selection of paintbrushes
cutting wheel
dresden tool
no. 2 piping nozzle
rolling pin
palette knife
Trex
edible glue
sugarcraft gun with grass disc
wooden plank cutter
cocktail sticks
a set of calyx cutters
1.5cm (2/3in) ivy leaf cutter
piping bag

1 Roll out the Summer Blue sugarpaste,
then use to cover your cake.
2 Colour some white sugarpaste with a
small amount of Chestnut Brown Gel
Colour. Roll the paste out thinly, then use
the cutting wheel to cut a simple palm
tree shape curving to the right. Use your
first tree as a guide – place it on top of
the paste and cut out another nine. Flip
over five of the trees so that they are
facing the opposite direction.
3 Attach the palm trees evenly around
the edge of the cake using a little edible
glue, alternating between left and right
bending trees.
4 Thinly roll out some Crushed Pine
Sugarpaste. Cut out 10 larger palm tree
leaves using your larger calyx cutter.
5 Add a small amount of white sugarpaste
to a piece of Crushed Pine paste to
make a pale green. Roll this out thinly,
then cut out ten smaller palm tree leaves
using your smaller calyx cutter.
6 Brush a small amount of edible glue onto
the centres of your larger leaves, then
place a smaller set of leaves on top.
7 With your remaining Chestnut Brown
paste, roll three small balls to place in the
centre of the leaves. Attach these with a
small amount of edible glue. Allow to dry.
8 Colour a pale green paste using the
Crushed Pine paste mixed with white
paste. Soften it using Trex so it will push
through your sugarcraft gun easily. Attach
your grass disc, then place some softened
green paste inside. Push through, then
remove the grass using a palette knife.
Brush the bottom edge of your cake with
edible glue, then attach the glass. Leave a
space at the base of each tree.
9 Thinly roll out a small amount of pale
green paste, then cut out 10 ivy leaves
using the cutter. Attach these to the base
of each tree with edible glue.
10 Once your palm tree leaves have dried,
attach them to the top of each tree using
a small amount of royal icing.
11 Colour some royal icing using the
Chestnut Brown Gel Colour. Place
the icing in a piping bag fitted with a
no. 2 piping nozzle, then use to pipe a
single branch joining each tree.
12 Add a small amount of Ice Blue Gel
Colour to some piping gel. Use a palette
knife to create a thin puddle of water on
top of your cake.

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CDH10.Kids.indd 101

13 Mix a little Chestnut Brown Gel Colour
into white sugarpaste to get a lighter
shade of brown. Add a little more
Gel Colour and just begin to knead it in.
Roll this out thinly to create a marbled
wood effect.
14 Cut out a rectangle from the marbled
sugarpaste using the cutting wheel. This
will be the raft.
15 Using a wooden panel cutter, gently press
onto your rectangle to create wood
markings. Don't push all the way through.
Place your raft on top of the water.
16 Colour 13g (½oz) of white sugarpaste
with a small amount of Grey Gel Colour.
Dust the Jungle Animals Mould with
cornflour, then tap out any excess and
press your grey paste into the elephant
shape. Turn the mould over and peel it
back so the Elephant falls out.
17 You will need 11g (¼oz) white
sugarpaste coloured with a small
amount of Chestnut Brown Gel and
Caramel Gel for the lion, 8g (1/8oz) white
sugarpaste coloured with Caramel Gel
for the giraffe, 10g (¼oz) Peach Melba
sugarpaste for the monkey and
15g (½oz) Parma Violet Paste for the
hippo. Mould all of the animals.
18 Cut the hippo just below where his
shoulders would be. Start by painting
all of the animal eyes using various dust
colours mixed with rejuvenator spirit.
Colour the animals' markings, feet, paws,
mouths, noses, ears and hair accordingly.
19 Place the hippo into the puddle. Insert
four cocktail sticks through the raft and
into the cake, so that you’re left with
one-third sticking out. Brush the sticks
and base with a small amount of edible
glue. Gently press the animals into
position on top the cocktail sticks.
20 Dust the letters you will be using on
the Alphabet and Numbers mould with
cornflour. Tap out any excess. Roll small
sausages of white sugarpaste, then press
these into your letters. Turn the mould
over and peel back to release the letters.
21 Brush a small amount of edible glue to
the base and backs of the letters. Gently
press these into position, securing them
where they touch the animals.
22 These animal moulds are also the ideal
size to make cupcakes!

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Kids D E C O R A T I O N S
Farm animal picnic
FOR THE CAKE
two 20cm (8in) round cakes, filled and
crumb coated with buttercream
TO DECORATE
lustre dust colours in blue, pink,
black, white, orange, pale pink,
chocolate brown and gold
royal icing
Rainbow Dust Gel Colours in
Chestnut Brown, Red, Yellow, Purple
Karen Davies Sugarcraft Vanilla or
Marshmallow White Sugarpaste
Karen Davies Sugarcraft Parma
Violet Sugarpaste
Karen Davies Sugarcraft Crushed
Pine Sugarpaste
Karen Davies Sugarcraft Rose Blush
Sugarpaste
Karen Davies Sugarcraft Wild
Mushroom Sugarpaste
rejuvenator spirit
piping gel (for the jam effect)
EQUIPMENT
two 27cm (11in) round cake boards
Karen Davies Sugarcraft Alphabet
and Numbers Mould
Karen Davies Sugarcraft Farm
Animals Mould by Alice
Karen Davies Sugarcraft Crochet
Border Mould
Karen Davies Sugarcraft Knitted
Piece Mould
a selection of paintbrushes
cutting wheel
dresden tool
no. 2 and no. 1 piping nozzles
rolling pin
palette knife
Trex
edible glue
sugarcraft gun with grass disc
wooden plank cutter
cocktail sticks
blossom plunger cutter
2cm (¾in) circle cutter
2cm (¾in) square cutter

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1 Roll out the Rose Blush sugarpaste, then
use to cover your cake.
2 Thinly roll out some white sugarpaste.
Using the wooden panel cutter, cut out
24 wooden panels. Using a palette knife,
cut two wedges from the top of eight
of your panels to create a picket fence
shape (these will be your vertical panels).
Attach one to your cake using edible
glue. Attach two side panels. Attach
another vertical panel to meet where
the two side panels finish. Repeat evenly
around the cake.
3 Roll out some Parma Violet sugarpaste
thinly. Use a cutting wheel to cut out
24 small triangles for the bunting.
4 Colour a small amount of royal icing lilac
using Purple Gel Colour. Place the icing
in a piping bag fitted with a no. 2 piping
nozzle, then use to pipe an even string
starting and ending above two fence
pickets. Attach three triangles while the
icing is still wet. Repeat around the cake.
5 Fit another piping bag with a no. 1 nozzle,
then fill with white royal icing. Pipe the
age of the child on the middle triangle of
each section of bunting.
6 Dust your Knitted Piece Mould with
cornflour, then tap out any excess and
press in some Rose Blush sugarpaste.
Turn the mould over, then peel it back
to release the piece. From this piece, cut
eight squares using the square cutter. Use
the Crochet Border Mould in the same
way, but using Parma Violet sugarpaste.
From this piece, cut eight squares using
the square cutter. Finally, roll out some
white sugarpaste and cut eight squares.
7 Brush a small amount of edible glue
onto the back of each square piece, then
arrange on top of your cake to create a
patchwork picnic blanket.
8 Mix together some Crushed Pine
sugarpaste and white sugarpaste to
create a pale green. Soften it using Trex
so it will push through your sugarcraft
gun easily. Attach the grass disc to your
sugarcraft gun, then place some softened
green sugarpaste inside. Remove the
grass from the gun using a palette knife.
Brush around the bottom edge of the
cake and around the blanket with a little
edible glue, then attach the grass.
9 Thinly roll out some white sugarpaste,
then use the blossom plunger cutter to

create blossoms. Attach these at random
to the grass areas with a little edible glue.
10 Colour 15g (½oz) Wild Mushroom
sugarpaste with a small amount of
Chestnut Brown Gel. Dust the Farm
Animals Mould with cornflour, then tap
out any excess and press the brown
sugarpaste into the horse mould. Turn
the mould over, then peel it back so the
horse falls out.
11 You will need 12g (1/3oz) white
sugarpaste for the lamb, 9g (¼oz) white
sugarpaste coloured with Yellow Gel
for the chick, 13g (1/3oz) Rose Blush
sugarpaste for the pig and 12g (1/3oz)
white sugarpaste for the cow. Mould all
of the animals.
12 Start by painting the eyes using various
dust colours mixed with rejuvenator
spirit. Colour the markings, feet, mouths,
noses, ears, and hair accordingly.
13 Insert five cocktail sticks through the
blanket and into the cake, so that you’re
left with one-third sticking out. Brush the
sticks and base with a small amount of
edible glue. Gently press the animals into
position on top the cocktail sticks.
14 Dust the letters you will be using on
the Alphabet and Numbers mould with
cornflour. Tap out any excess. Roll small
sausages of white sugarpaste, then press
these into your letters. Turn the mould
over and peel back to release the letters.
15 Brush a small amount of edible glue to
the base and backs of the letters. Gently
press these into position, securing them
where they touch the animals.
16 Colour a small amount of white
sugarpaste with a small amount of
Chestnut Brown Gel. Roll out and cut
three circles from it with your circle
cutter. Attach one to the centre of the
blanket with edible glue.
17 Colour some piping gel with a small
amount of Red Gel Colour. Brush a thin
layer on top of the first layer of cake.
Add another circle of cake and repeat.
Brush some royal icing onto the top layer.
18 Colour a small amount of white
sugarpaste with Red Gel, then roll a small
ball. Place this on top of the cake to
create a cherry.
19 These animal moulds are also the ideal
size to make cupcakes!

Project and photography © Alice and Karen Davies from Karen Davies Cake Moulds, www.karendaviescakes.co.uk

By Alice and Karen Davies from
Karen Davies Cake Moulds
(www.karendaviescakes.co.uk)

CakeDecoration H E A V E N Spring
17/12/2014 09:28

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By Maisie Parrish
FOR THE CAKE TOPPER
sugarpaste – 210g (7¼oz) black,
140g (5oz) red, 11g (¼oz) grey, and
10g (¼oz) white
19g (¾oz) white modelling paste
CMC powder
confectioners’ glaze
edible silver metallic paint
edible glue
EQUIPMENT
5mm (¼in), 6mm (¼in), 10mm
( / in), 13mm (½in), 15mm (5/8in),
2cm (¾in) and 3cm (11/8in)
circle cutters
1 8

6mm (¼in) square cutter
ball tool
craft knife
small pointed tool

THE BASE AND BODY OF THE CAR

1 To make the base you will need
45g (15⁄8oz) red sugarpaste mixed with a
good pinch of CMC to stiffen. Knead the
paste well, then roll into a sausage shape.
Flatten each end of the sausage, then
press to create a well in the centre deep
enough to take the body of the car.
2 To make the body shape, add half a
teaspoonful of CMC to 75g (2¾oz)
red sugarpaste, then knead well and roll
into a ball. Roll into a fat sausage shape,
flattening one end for the front of the
car and shaping it. Ensure that the front
end is deep enough to allow you to
insert a big smile.
3 Narrow the shape in the centre, making
a ridge along the top of the car. The
finished length should be 10cm (4in).
Make a well in the top for the cockpit
using the ball tool. Mark curved lines on
the side of the car using the craft knife.
4 Add a large smile at the front of the car
using the edge of a 3cm (1¹⁄8in) circle
cutter. Open the smile further using the
soft end of a paintbrush, then roll a tiny

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CDH10.Kids.indd 104

banana shape of white modelling paste
for the teeth. Apply some edible glue to
the smile, then attach the teeth to the
mouth indent.
5 Attach the car body over the base and
secure with edible glue.
6 For the curved black lines around the
sides of the car, make a thin lace using
3g (¹⁄8oz) black sugarpaste. Ensure the
lines meet neatly at the back of the car,
then set the leftover paste aside.
THE HEADLIGHTS

1 For the headlights, you will need 4g
(¹⁄8oz) red sugarpaste equally divided and
rolled into two fat cone shapes. Flatten
the front of the shapes with your finger.
2 To make the eyes, thinly roll out a tiny
amount of white modelling paste, then
use a cutter to make two 13mm (½in)
circles. Repeat with the leftover black
sugarpaste and smaller cutter to create
two 5mm (¼in) circles. Secure the
white circles to the lights, then add the
black circles centrally in place. Using a
tiny amount of black sugarpaste, take off
enough to roll out a thin lace to outline

Project and photography taken from Character Cake Toppers by Maisie Parrish, published by David & Charles, £14.99

Red racer cake topper

CakeDecoration H E A V E N Spring
17/12/2014 09:28

of the car, then attach the headlights and
the spoiler. Make the black trims extra
shiny by painting them with two coats
of confectioners’ glaze, letting them dry
between applications.
THE WHEEL STACK

1 For the wheel stack, make three more
tyres as described for the wheels, using
60g (2¼oz) black sugarpaste divided
into three portions and 8g (¼oz) grey
sugarpaste to make the hubcaps.
THE SPANNER

1 To make the spanner, roll out 3g (¹⁄8oz)
grey sugarpaste with CMC added into a
sausage shape. Narrow the shape in the
centre, leaving each end a little thicker.
Press the ends to flatten slightly, then
take out the centres using a 1cm (3⁄8in)
circle cutter.
the lights and set aside. A cake smoother
is a handy tool to help you roll the lace.
THE DRIVER

1 For the driver, equally divide 3g (¹⁄8oz)
red sugarpaste into two, then use one
half to roll a small sausage shape for the
body and insert inside the cockpit. Push
a short piece of dry spaghetti into the
top of the body. Use the remaining red
sugarpaste to roll a ball for the helmet,
then gently push onto the dry spaghetti.
2 Make the headrest using 2g (¹⁄8oz) red
sugarpaste rolled into an oval shape and
flattened. Make a straight cut at the base,
then push a short piece of dry spaghetti
into the back of the cockpit and slip the
headrest over the top. Make an insert
for the back of the headrest from the
remaining leftover black sugarpaste by
rolling a small oval shape and flattening,
making a straight cut at the base and
attaching with edible glue.
3 For the visor and windscreen, you
will need to mix together 25g (1oz)
black sugarpaste with 9g (¼oz) white
modelling paste to create a mixed grey
paste. Using a craft knife, cut out a tiny
rectangular shape for the visor and
attach to the front of the helmet. For
the windscreen, use a cutter to cut out a
1.5cm (5⁄8in) circle from the mixed grey
paste, then cut off the bottom third of
the circle and place into position in front
of the driver. Set aside the remaining grey
paste to use for making the hubcaps later.
4 From 2g (¹⁄8oz) black sugarpaste, roll out
a very thin lace and use this to outline
the shape of the car, as shown in the
main picture. Outline the headlights in
the same way.

THE SPOILER

1 For the two supports add a good
pinch of CMC to 10g (¼oz) red
sugarpaste and knead well. Roll out to
a 5mm (¼in) thickness, then cut out two
3x0.5cm (1¼x¼in) strips. Push a piece
of dry spaghetti through the centre of
each strip, with 2cm (¾in) showing at
the base.
2 For the top of the spoiler, roll the
red sugarpaste out to a 3mm (¹⁄8oz)
thickness. Use this to roll out a sausage
shape measuring 1.3x7cm (½x2¾in).
Using a 6mm (¼in) square cutter, cut
out a square at each end of the strip.
Carefully push the upright pieces through
the squares to assemble the spoiler, then
secure with edible glue. Equally divide
8g (¼oz) red sugarpaste and form two
cube shapes. Attach to the bottom of the
supports then set aside.
THE WHEELS

1 To make four wheels you will need
78g (2¾oz) black sugarpaste mixed
with half a teaspoonful of CMC. Take
off 34g (1¼oz) for the larger back tyres,
divide in half, then roll into two balls
and flatten with your fingers. Divide the
remaining paste equally and repeat for
the front tyres.
2 For the hubcaps you will need 25g (1oz)
black sugarpaste mixed together with
9g (¼oz) white modelling paste. Roll out
very thinly, then use cutters to cut out
two 2cm (¾in), two 1.5cm (5⁄8in) and
four 6mm (¼in) circles. Attach the two
2cm (¾in) circles to the back tyres and
the two 1.5cm (5⁄8in) circles to the front
tyres, then add a 6mm (¼in) circle in the
centre of all four wheels for the hubcaps.
Secure the wheels to the front and back

Spring

CDH10.Kids.indd 105

THE BASE AND FLAGPOLE

1 To make the base of the flag you will
need 10g (¼oz) black sugarpaste with
CMC added. Roll out to a thickness of
1cm (3⁄8in), then use cutters to make a
1cm (3⁄8in) and a 2cm (¾in) circle. Attach
the smaller circle to the top of the larger
one. Use a small pointed tool to make
a small hole in the top to allow the
flagpole to be inserted. Set aside.
2 To make the flagpole, roll out 2g (¹⁄8oz)
black sugarpaste and cut to measure
approximately 6x1cm (2½x3⁄8in). Run
a line of edible glue down the centre,
place a length of dry spaghetti over the
top, then fold over the paste to enclose
the spaghetti. Trim off the excess paste
close to the spaghetti, then roll it on
the worktop to reduce the thickness,
removing any excess paste. Set aside.
THE CHEQUERED FLAG

1 For the flag, evenly roll out 10g (¼oz)
white sugarpaste and cut out a rectangle
measuring 4x2.5cm (1½x1in). Roll out
the rest of the white sugarpaste very
thinly, then use the square cutter to make
twelve 6mm (¼in) squares. Roll out
4g (¹⁄8oz) black sugarpaste and cut out
twelve 6mm (¼in) squares. Apply some
edible glue to the flag, then position the
squares in an alternate pattern to make a
chequered pattern.
2 To attach the completed flag to the
flagpole, apply some glue to the pole
and wrap the edge of the flag around it.
While the paste is soft, gently curve the
edges of the flag to add dimension and
give the impression of movement. Allow
to dry, then push the pole into the base
to complete.

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Kids D E C O R A T I O N S

Balloon mini cake
FOR THE CAKE
one 6.5cm (2½in) mini cake
TO DECORATE
buttercream
10cm (4in) diameter cake card
white sugarpaste
white sugar florist paste
gel paste colours in red, green
and blue
white royal icing
EQUIPMENT
cake smoother
disposable piping bag
no. 2 piping nozzle
24-gauge florists’ wire
cake pick
medium and small rose
petal cutters
bright blue ribbon
pearl-headed pin

106

CDH10.Kids.indd 106

1 Prepare your mini cake for covering by
applying a thin layer of buttercream. Roll
out the white sugarpaste to a thickness
of 5mm (¼in) on a surface lightly dusted
with icing sugar. Use the sugarpaste to
cover the mini cake, smoothing to a fine
finish with a cake smoother.
2 Position the covered cake in the centre
of the cake card and secure with a dot
of buttercream. Trim the base of the cake
with bright blue ribbon secured at the
back with a pearl-headed pin.
3 Knead together equal amounts of white
sugarpaste and white sugar florist paste.
Colour one third red, one third blue and
one third green. Roll out one colour at
a time to 2mm (1/8in) thick. Using the
medium rose petal cutter, cut out one of
each colour for the large balloons. Using
the small petal cutter, cut out four of
each colour for the small balloons. Using
a sharp knife, cut out small triangles in
each colour to match the body of the
balloons. Set aside to dry.
4 When the balloon pieces have dried
out, begin the assembly. Cut six pieces of
florists’ wire approximately 15cm (6in)
long. Fit a piping bag with a no. 2 piping
nozzle, then fill with white royal icing.
Secure one piece of wire along the back
of one medium balloon and one small
balloon in each colour using the royal
icing. Allow the icing to dry.

5 Once the icing has fully dried, turn
over each balloon and secure the small
triangle in place for the balloon tail, again
using a little royal icing. Pipe a small
reflection mark to the front of each
balloon. Allow the icing to dry fully.
6 Secure the remaining balloons in a
random colour pattern around the side
of the cake using royal icing. Pipe white
ribbon tails and a small reflection mark
for each one.
7 Insert the cake pick into the centre of
the top of the cake. Gather together the
wired balloons and arrange in a spray.
Secure the ends of the wires together
by using another piece of wire to wind
around them, then insert into the cake
pick and arrange as desired.
8 Roll two short thin sausages of red and
blue paste, then position them around
the top of the cake pick, securing in place
with a light brush of water.

Project and photography taken from Stitch Craft Create: Quick Bakes, published by David & Charles, £5.99

By Ruth Clemens

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17/12/2014 09:28

Spring

CDH10.Kids.indd 107

CakeDecoration H E A V E N

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Cupcake
In the next
issue of

H E AV E N

ON
SALE
35 MAY
FEB

D E LI C I O U S N E W
I D E A S F O R ...

✴ Mother’s Day
✴ Easter
E X PE RT

A DV I C E

L ATE S T
WO R LD

N E W S I N TH E
O F B A K I N G

* Contents subject to change

How The Hummingbird
Bakery create the
perfect frosting swirl

Plus much more...
108

* Image taken from Amy’s Baking Year by Amy-Beth Ellice, published by Metro Books, £14.99

101
spring
cupcake recipes

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17/12/2014 12:09

Tec h n i q u e s

Getting to grips with flower paste
Discover how to use flower paste and your decorated cakes will be taken to a whole new level…
By Shikhita Singh From Fair Cake, London’s Premier Cake School (www.faircake.co.uk)
What is flower paste/florist paste/gum paste?
Flower paste (also called florist paste) is a slab of edible thick
playdough-like substance made out of very fine sugar and
additives. You will find it in almost all cake decorators’ cupboards.
Why? Because it is used to make the most fundamental decorative
additions to a cake or cupcake, such as an elegant rose – or any
other decoration that needs to get a fine and realistic finish. In
America and Canada, you will find an edible product called gum
paste, this is very similar to florist paste. Florist paste also sets
very quickly, making it easy to layer. This is perfect for multiple
layers of rose petals.
How is florist paste different from sugarpaste?
Florist paste is completely different from sugarpaste! Sugarpaste
is another name for fondant. It is also called ready to roll royal
icing or simply icing. Sugarpaste is the covering on a Christmas
cake or a wedding cake – the final layer on a cake that remains
soft for months. Florist paste will become brittle and sets hard in
minutes. Florist paste is perfect for making edible sugar flowers
– you simply roll it out thinly on a non-stick rolling board with a
non-stick rolling pin and cut away. Sugarpaste cannot be rolled
out as thinly as florist paste. Nor will it hold its shape as well. If
you really wish to see the difference, set aside an afternoon of
experimenting with both of them.
What’s florist paste made of?
Florist paste is made from natural gum, fat, sugar and egg whites.
Much like sugarpaste, it’s perfectly safe to eat. Although whether
or not you would like to eat an exquisite looking handmade rose is
entirely your decision!

concentrated colour paste if desired. Thinly roll out using a nonstick board and a rolling pin. Adding a tiny bit of vegetable fat (we
like to use Trex) to florist paste will make it much more pliable
and generally more easy to work with.
Florist paste is also crucial for tappit cutters – anything else will
not work because no other paste rolls out quite as thin. To make a
simple flower, roll the paste out to a thickness of 1mm (1/16 in) and
firmly press the cutter into it – metal cutters will give a cleaner
finish. Transfer the flower to a foam pad, then rub in a circular
motion a couple of times to remove any rough edges. Poke the
flower out of the cutter with a paintbrush, then allow to dry.
How do I store it?
As a hard setting product, it is very important to store the paste
in a closed bag with no trapped air inside. Ensure that you use
good quality plastic sandwich bags to store unused paste in. Do
not use clingfilm – your paste will dry out within hours. Just the
smallest bit of air and florist paste will crust at the corners.
Do not store your finished decorations in an airtight container
unless you have just taken an order for a floppy and wet rose
cake. Instead, store your florist paste masterpieces where the air
can circulate – in a cardboard box with plenty of tissue paper to
cushion your flowers. Always allow florist paste decorations to dry
thoroughly before storing for any length of time. Humidity will be
your worst enemy, so save your flowers from it.

How do I use it?
To use florist paste, remove the required amount from the
package and knead well. At this stage, you can add a touch of

Spring

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Tec h n i q u e s

Your guide to royal icing
Learn all about royal icing for cake decorating with this simple guide…
By Amanda Macleod (www.amandamacleod.co.uk)

Making royal icing
One of the things that put me off using royal icing on my cakes
was the belief that royal icing would be a complete faff and
very time consuming. Let me tell you now – it is neither of
these things!
You will need:
icing sugar (confectioner’s sugar)
water
dried egg whites (dried albumen)
electric stand mixer
You can buy dried egg white from most sugarcraft product
suppliers and there are a few brands to choose from. The
pack that this comes in should list the quantities of icing
sugar, water and dried egg whites needed to make up a batch
of royal icing.
• Keep in mind that these quantities are generally enough to
cover a cake with royal icing, so you may only need to make
half the amount or even less. I generally make up a quarter of
the recipe, and this is plenty for the piping I want to do.
• You may also need to experiment with the quantities given.
The reason I say this is because I have always bought the
same dried egg white and the recipe worked fine as a quarter
amount. Then, about a year ago, the quantities given on the
packet changed and using one quarter of each didn’t work at
all – so I returned to my original recipe.
Even if you have to experiment a little, don’t be put off
from using royal icing. Just give yourself some time to play
around. As a guide, here are the amounts I use – but use the
amounts given on the packaging, or find what works for you.
• 10g (¼oz) dried egg white
• 62.5ml (2¼fl oz) cold water
• 375g (13oz) icing sugar

110

It helps if you have a 10ml (scant 1 tbsp) syringe, as this will
make it much easier to measure 62.5ml (2¼fl oz) of water.
You can find sterile syringes online.
• Weigh the dried egg white – I do this by folding over
a piece of kitchen towel onto the scales, then measuring the
powder onto this.
• Measure the water and put it into the mixer bowl (this
should be completely grease-free).
• Gently sprinkle the dried egg white onto the water – the
powder should always be added to the water, and not water
to powder.
• Weigh out the icing sugar.
• Using the whisk attachments, whisk the egg white powder
and water on high speed until the powder has dissolved. Add
the icing sugar a little at a time – if you tip the whole amount
in you will be engulfed in a white sugar cloud.
• You will now have a cloudy, gloopy mixture.
• Whisk on a medium speed to minimise the powder cloud,
then increase the speed to combine thoroughly.
• You will notice that the icing now has the look of meringue
mix, which is due to the dried egg whites.
• After a few minutes of whisking, remove the mixer bowl and
use a spatula to scrape the bottom of the mixer and ensure
that everything is mixed smoothly. The whisks on my mixer
do not quite reach the bottom of the bowl, so clumps of
unmixed ingredients can get left behind.
• Return to the mixer for a final whisk of about 30 seconds to
1 minute. This should now look combined and usable.
Why make royal icing?
If, like me, you have ever used icing made just with icing sugar
and water, you can now see the difference between the two.
Made correctly, royal icing is so much better than the sugar and
water mix. It is stronger, has greater elasticity and flexibility, has

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Tec h n i q u e s

greater opacity, a better overall appearance for your cakes, and
is much easier to control. You can achieve some beautiful effects
with piped royal icing.
Technical terms
The other thing that worried me about using royal icing was all
the talk of peaks and the terms used. Full or stiff peak, soft peak,
run out… I had no idea what these terms meant!
• Stiff peak – this is used for piping details which need to hold
a pattern, such as shells or stars. Put a knife vertically into the
royal icing, then pull upwards bringing the knife out. When the
knife is drawn out, the spear it forms should stay upright.
• Soft peak – this is generally the right consistency for covering
a whole cake with royal icing. To determine whether you have
achieved soft peak, do the knife test as above. If the spear

Colouring royal icing
Edible colours have improved greatly in
recent years, and it has become easier to
colour royal icing without compromising
its structure. I remember wanting
to achieve shocking pink during my
training, and what I ended up with after
emptying around a bottle of colour into
the mixture was a shocking pink goo.
Many of the colours on the market
now are more concentrated, meaning
that you don’t need as much to achieve
more vibrant and bold colours.
That said, you should always use paste
colour rather than liquid if you want a
bold colour. If you want a pastel shade,
you could use a liquid colour as you will
only need very little.
Colour goes a long way in royal icing,
so add a small amount at a time. If you are
using paste, I would recommend adding it

droops from about halfway, the royal icing is soft peak and will
be perfect for covering your cake.
• Piping – if I am piping lettering or line work, I would go for
something in between these two peaks. I need something which
will hold its shape, but if I make it stiff peak it will be hard to
push the royal icing through a small piping nozzle. When I draw
the knife out, I look for the tip of the spear to droop over.
Storing royal icing
Once made, your royal icing should be transferred to an airtight
container or used in the same bowl with a damp cloth covering
the top. I prefer a container, as it is completely airtight.
Remember to keep your royal icing covered. If you leave it to
sit in the bowl with no covering until you are ready to use it, you
will find that in a short time it forms a crust on top.

from the end of a cocktail stick until you
reach the desired shade. If you’re using
liquid colour, add it a drop at a time.
If you are lucky enough to have a
Kitchen Aid or a similar food processor,
you will probably find that the whisk
attachments get right down to the
bottom of the mixing bowl and colour
gets well mixed.
If, like me, you have stuck with a pretty
basic stand mixer because it does the
job, you will need to check how well the
colour has mixed in.
Take the mixing bowl of the stand, then
using a spatula to stir the royal icing around
the bottom of the bowl. If your whisks
don’t quite reach, this is where you will
find streaks of white royal icing where the
colour has not mixed. If you just look at the
overall colour, you may think it is fine, but
once mixed again it may be much lighter.

Spring

CDH10.Templates/Techniques.indd 111

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B A S I C S

Templates

Sizes for the Party elephants cake
on page 65

T emplates

Here are the templates that
you will need for some of the
cakes in this magazine. Trace
over them at this size to use in
your cake decorating projects,
then scale to your desired size.

Download
printable
templates
at of
(By Ann
Pickardfull-size,
from the
Ann Pickard
School
http://ideas.stitchcraftcreate.co.uk/patterns
Sugarcraft,
www.annpickardsugarcraft.com)

Designer Art Deco

A

Symmetrical Shapes Cake A, B, C, D, E and F

B

A
B
C

C
D

E

D
E

F
F

G

H

I

J

K

Poodle
(left) and Eiffel tower (right) for
Geometric Mini Cakes G, H, I
A Parisian afternoon on page 48
(By Rosaline Chan, from Creative Cakes,
published by Whitecap Books)

Surfing fun birthday cake on page 54
(By Trudy Mitchell from JellyCake,
www.jellycake.co.uk)

A

Classic sewing machine
on page 60

Sew Stylish
Classic Sewing Machine A, B, C

(By Zoe Clark, from
The Contemporary Cake
Decorating Bible, published
by David & Charles)

B
A and B shown at 50%,
enlarge by 200%

112

C

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CDH10.Templates/Techniques.indd 112

Shown at 50%, enlarge by 200%

Templates

123

4/25/13 3:16 PM

18/12/2014 13:05

b a s i c s

10

1 piece

7

7
Spring

4 pieces

9

1 piece

5

6

4 pieces
6

4 pieces

8

4 pieces

5

4 pieces

1 piece

10

1 piece

4

9

1 piece

4 pieces

8

1 piece

3

4

4 pieces

4 pieces

3

4 pieces

4 pieces

1

2

4 pieces

2

1 piece

1

1 piece

4 pieces

Eiffel Tower

A PARISIAN AFTERNOON (CONTINUED)

CakeDecoration h e a v e n

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l a s t

b ite

In the kitchen with...

Georgie Godbold
Award-winning cake decorator and author Georgie Godbold has crafted a longstanding career from
her bright and colourful characters. In her recent book, Sugar Wobblies, she shows us how to recreate
her adorable cake toppers – we chat to her about how she comes up with her designs…
When did you first start
decorating cakes?
I feel like I have been making and decorating
cakes forever. I won a cake competition
at school, and just kept going! I started by
making all my family celebration cakes, and
then went on to make my own three-tier
royal iced wedding cake.

What advice would you give
to anyone just starting to
decorate cakes?
Practise, practise, practise! Never give up,
but also don’t try to do everything at
once. Join a sugarcraft club, and read books
and magazines. But most of all, be proud of
what you do!

What was the first cake
you created like?
The first cake I remember making was a
cake for a raffle in the shape of a dice with
a clown sitting on the top. I made a step
ladder out of cardboard – we did not have
sugarpaste or flower paste then!

How do you achieve the perfect
character expressions?
The position of the eyes makes the character
interesting. My tip is to draw the expression
on paper first. If you look in my book, you will
see many different ways. Always start with
the easiest one!

Where did you learn your skills?
I joined the British Sugarcraft Guild in
Chelmsford, and this was the best thing I
ever did. I met so many ladies with the same
interests as me! There are demonstrations
every month, workshops and exhibitions
all about sugarcraft. I still love it as much as
when I first joined. I also learnt a lot at
college under the watchful guidance of Lesley
Herbert, who helped me gain my City and
Guilds qualifications.

What’s your favourite occasion to
create for?
It has to be birthdays. There are so many
different hobbies and interests, so there is
always a new wobbly waiting to be designed.
Whats been your biggest success
to date?
Winning five gold medals at Salon Culinaire
and 10 gold medals with the British Sugarcraft
Guild. Also demonstrating the sugar wobblies
live on television!

What was your inspiration behind
your sugar wobblies?
The wobblies started about six years ago.
I saw a Father Christmas in a charity shop
with long dangly ribbon legs so that he could
sit on the edge of a cake. The problem was
that the ribbon would not stick to his big
black boots. In the middle of the night, I
had what I call my eureka moment – pipe
cleaners! They worked, as they have wire
going though them, and my sugar wobblies
were born.

What type of paste do you prefer
to work with and why?
To make the sugar wobblies, I use modelling
paste. This is stronger than sugarpaste,
which allows the characters to hold their
shape while drying.
Is there a modelling tool you
couldn’t live without?
There are two tools – my small palette knife
and a paintbrush.
How did your Sugar Wobblies book
come about?
I was demonstrating the sugar wobblies at a
sugarcraft exhibition. Search Press publishers
saw them and asked if I ever thought about
writing a book – a few weeks later I had that
fantastic phone call saying my little characters
had been accepted. I think I cried – that was
a day I will never forget.
What do you have planned next?
Next year’s calendar is already very busy. The
wobblies are travelling to many exhibitions
home and abroad – they love flying. I have
many new fun characters in the making too.
Sugar Wobblies by Georgie Godbold is published
by Search Press, and is available for £4.99.

Where do you get new ideas for
your characters?
I can’t go anywhere without seeing an idea
for a new character. I have a very vivid
imagination, and I like to always have a pencil
and paper at the ready in case I see anything
that inspires me.

114

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