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Offer cannot be used in canjuncton ith other order discounts o promotionsLEAD THE CAKE TRENDS AND ENJOY DELICIOUSLY FRESH TUTORIALS BEFORE EVERYONE ELSE, SUBSCRIBE ON PAGE 42 UAC N eNG HAGAN Ta Wiecome to February fabulous month for et ee nae) eee ae Pepecerriimenar sie saeco " — ’ * pera rear ‘asta i - ee Lee cen a ack « Se eer Scere acne ay ee teas [aetneseerieietr reeter hildren to make, we have Love Buge from Carol Deacon on page 28, Kevin, the super sweet Pease do send me your cake petures, problens nd tutorial requests, hearing from you i the ‘cing on the cokel ere er ore) \ ee eo \ Pee eee eee) Papeete ent eet 5 Ee er reer a eee ea Romeo and Jule cake on page 48 If you don't want to make the whe y eer eet ee ee eee cet peer] om a eg “ Crete Sec teta cecee eeete ¥ Centers Aeon ener cen ny eee ed the incredible designs In our annual update fom Queen Cece eee ones ent Pern ed Ceara ted Peet ee een re eet ee Ce enters a eee Deere eed eC ery es aie een) 5 Sugar Flowers ees as ee InstaCake oat ee | ee le So eu aay eed eae a -February 2017 Grand National Wedding Open for news and reviews tips and trends Cake Competition ‘Mad for and our superb monthly ghveaways wth Metallics’ 2016 ove £1000! ald Tl, dana USA, hs event Double Happiness le aword lade nd inno it he Chinese cake islenle founder and det Kerry Use the double happiness mould by Katy Vincent. Kery tall us mere ‘Sue Designs to create a stunning topper Cake classroom: Ernest Pu check out Make Pace tobe in with a Albert Cardnell chance of wining this very mould Chistine Finn brings us Pat 7 in our Get the look with Culpitt (Cake Decorating History This month she Cover your estes in eoourtl edible reveals how mest Albert Cadre was crystal to make the latest tend currently nthe any other cake decorators inthe creating a storm nthe cake decorating series 30 fr word — geode cakes Valentine's Day shopping A sweet collaboration of Wetake look at some ofthe latest Beatrix Potter Products on the market ight nw, Louise Haythorthwnit tes er story al inspired by love of creating The Suger Chronicles at this Ed choccywoccydoodah: years Cake & Bake Show Rocky road = i Slice of social ‘This as easy or as hard as you'd like to a Come join the conversation on social rate ita chocolatey indulgencl a media, as we talk all things cakel EI Next month ss = EZ] My heart still belongs to... ‘A-sneak peek into our March issue. Mr Chanterelle Last crumbs Rinydd Webb tales all about her We chat to online cae clas plone, ore winning and unforgetable erestion Paul Bradford, about he cake busines Cake International last spring 4 | February 2017 worn_cakedecorationmagazine co.ukCelebrate Sant Valentine in a Venetian style, wth elegant buldings facing the beautiful canals So muh syle inepiration to take fom the alan city to ceste a cake piece of ar. Kevin the Cupid ‘simple character to make and ideal for developing your modeling canfdence Perec for the lve of your fe Love bugs Adorable lite love bugs to st atop an Indugent reat Clematis florida sieboldii ‘Adorn wedding cakes for beaut atertion to detail and perfect your sugar flower sis Love song cake What could be more romantic than & ake emblazoned with the lyrics to your loved one's favourite lve song, piped delicately by hand? Deliciously decadent Rich, indulgent choclate cake wth striking rapbeey embelishment a wendertl tet for your Valentine www cakedecorationmagazine.co.uk EZ] An introduction to cushion lattice piping Toke your decorating skis to higher level of excellence and learn how to implement the accuracy of cushion and lattice piping Rose gold romance Inspired bythe lon ae of star crossed lovers, Romeo and uli, eee a cake based onthe famous balcony scene which caprces lve, opulence and pasion through colours, texture and lots of beautiful roses Dare to Bare Simple ean be best toe, which it certanly the case with ths raked saneche cle Darling Dahlia Treat someone sped to these beautful suger flowers Cake boutiqu Ski chalet celebration ‘A quaint sk lodge sting upon a backdrop of snow and rocky mountains ~ how magical! Daniele Gotnerdge Veronica Sem. Rr Stang, Carol Deacon Un Netrband, Chote Wht, Natale Porter, on cate, neq Kay, a Hncham, Rory Vincent, aren Keane, Rranjea Wado, Christie Fin, Lacise Haythorthwate, Choceywoceytoodah and Pai rar February 2017 | 5Cent aa Market Place Open for ideas, giveaways, competitions, product news, inspiration and more. Win a Royal Icing masterclass! ‘ard winning cate decorator Critne Flinn who is recognised as one of the world's leading Royal ling tutors fering four lucky readers the opportiiy to attand her foundation course en Rol Icing, Christine has wren two Besvaeling books, worked abroad ad sil judges many shows inthe UK (On he foundation course you wil eam ll of the bases, including + Ho to make Royal king correctly and learn al of the golden rules! + Pipein a straight ine + Teardrop shapes + Wg insertions + Graduating lines Everything you need to get started! A thee wil be jus four of you, Christine can ler her expert hep and ave, and werk easel with you on a aneto-ene base “The date forthe course is Sunday 12th March 2017, 10am-pm in Warrington, Cheshire. You need to make your own way there and you must be available on this day a itis ron transferrable. Lunch wl be included! You wil zo need to bing your own PME 1, 2 and 3 piping nozzes. Find aut mote about Christine Fon at wi: chrstnefin. cok It’s Choctastique! nae Cake B The Ghcatigie Gauche Fane hls | the nines tun set {occa gunatied forthe op and___ teat hat hasbeen ected ng ee eer eA | wre nay tear race, epee | cig ee vce cas prtcci ~ pe ere | patty pce ad key ecm bk \ Sat cig oo ony a True te wre Le Lowe ‘ai en ifle’The fot of tach eee ee | rts eee yore Gruptoeinhings) nin anct | mivand macho crate Qae a eSs Pen Kienbemaichabnrssed actin | weds lod tr spea eee | ore orceen = pe ey ee ase Soa eter opaas Te GucasiqveGauceFamecn | Wana Un worl ee eee | meee 3 an comes cee ee | oon nannocineeuce Gonalduk tortie tee seagate | tress to ghemray Soa your ugar ga. vemandyaten cok Weft ero ta ead Chcatioue ere ‘ ee | >: a Slindy's = | ein ay j f oa ie thy caper ce emu Dane \ teeter es oa ee Closing date for entries is 17th February 2017. 6 | February 2017 ww.cakedecorationmagazine.co.uka : WINWIN WIN) | sa ip 3 —pWorth over | pow Dust < £041 § This month, win yourself a Valertines bundle from Rainbow Dust. d Fainbow Dust Colours are the spect n colour decratns and adlves for sugars and baking. Their romantic collection, they ve created exclusively for Cake Decoration & Sugarcraft includes a pink or ed version of each of thir roduc impress your swestheat or reat romantic shontopper wth th fantastic pee ‘The prize includes: Pink Hearts Edible Confetti, Pink ProGel, Red metallic food paint. Pearlescent Baby Pink metalic food paint, Rose Colour lo. Dusky Pink Food Art Pen, Pearlescent Carte Cliek-Twist Brush, Pastel Pink edible gliter, Gold edible gliter, ‘Starlight Pink Sky Edible Sik lustre dust, Rose Pain & Simple matt dusting powder, Fuby Plan & Simple matt dusting powder, Pink Colour Melts, Red Colour Melts and Rose Sugar Sprinkles, PLUS we have ten bonus bags of Pink Hearts Edible Confet to give to runners up. What are you waiting fr?! wwrwrainbondust.couk wawcakedecorationmagazine.co.uke February 2017 | 7Piping bag at the ready... Renshaw Royal King is packed in a andy resealable tb, ial or ang the extra wow ol your cas, nd aay ready when yo ae Pere or piping, covering. un out, {nd fie etl work, can also be eal coloured using gels ‘or paste colours. You can use straight from the pot. simply open, strand you are ready to go Renchaw Royal king can be easly adapted for eferen techniques For thinner consistencies simply add water o Acero Ia irmer tert i required thon adding smal amounts of ing sgr shold lp acteve the deed Sniemetusogene NL ‘mueuronshanbaing.com Scrumptious ‘Scrumptious is family business set up in 2010 They havea range of over 200 produce avalale for real and whoesle Gntine and rough department stores. Over the years, they hed collected fantasti selection of sugar and chocolate sprinkles which we sell © home bakers right through to large bakeries ‘Sprinket is their atest brand, a mixture of ealble sprinkles and confett ‘They now have eight cfferent Sprinkles in their range with more planned forthe New Year With Christmas now behind us its the tun of Valentino Sprinkle to shine. Oodles of hearts and pink, vite, violet and red sprinkles to make the perfect romantic eakes! We have ten bags of Valentino Sprinkle to giveaway! worzerumptious.uk nat Sprinkteti Sermgtoo* FMM ‘Valentine's Day would not be complete without a heart ora rose That's why we've teamed up with FMM to ge you a chance to win a setof thei Heart Cutters and the Easiest Rose Ever cuter ‘Their fabulous Heart Cutters set contains four diferent sizes of hearts, deal for Valertine’s Day ‘cakes and birthdays, engagement, weddings or ‘anniversary cakes. Use th Easiest Rose Ever cuter 1 create pretty roses that can be used on cakes and ‘upcatos to give a romantic and sophisteated fish. Four sizes of roses can be made from this one ctr, {rom a bud all the way trough to a blooming 70mm rose. The technique for each ofthese sizes is exactly ‘the same, Not only istic cuter great for beginners 28 it's 30 easy and simple to se, itis areal time ‘saving too for professional cake decorators! We have ten sets of each to giveanay to ten readers! wr: fmmsugarcra.com 8 | February 2017 ade. eee NRC promis Katy Sue Designs Create stunning plaques: ‘and decoration for Your ‘aes using Katy Sue Designs Double Happiness plague silicone moul. ‘The mould nls, ‘he Chinese symbol ‘at reprserta lve, : happiness and good luck “The popular ayo s Se dlepiayed at weddings 7 cn the invitations, the ‘ake, table decorations and even wrapping pape: Also included inthe mould is ‘2 Chinese Dragon and Phoenix which ‘together are the symbol of everlasting love ‘and them being together is the ultimate symbol of martal happiness, making this ‘ould the perfect Valentine's Day symbol. Moulds can be used with sagarpaste, omer paste, modelling paste, maripan, chocolat, candy bolled sugar, cold porcelain and salt dough All of ther ‘moulds are made in our factory here in UK ‘and are made with FDA compéint food rae slicone ‘View more products at ‘wn katysuedesignscom vnwu.cakedecorationmagazine.co.ukARE VERSATILE AND EASY-TO-USE! JUST #MELTANDCREATE AVAILABLE IN 8 COLOURS!RENSHAW ACADEMY We've been busy baking up something NEW ! We are proud to present the New Renshaw Academy AWorld Class Centre of Excellence dedicated to teaching the art of sugarcraft with products from Renshaw and Rainbow Dust Colours. TaN RaipgW Dust PoLOURS A dedicated teaching facility where we aim to inspire creativity to the highest level, from beginner right through to advanced. A range of classes will be available, led by top UK and International Cake Artists. Based in Liverpool, close to motorway and mainline trains we are so easy to reach. Why not make a weekend of it as we have close links with a brand new 4 star hotel on the Liverpool waterfront. Classes are constantly being developed — see website for full details. Create : Inspire - Enjoy JOINTHE CONVERSATION O QE renshawacademy.comRENSHAW ACADEMY JANUARY Bp Saturday 2|st Marion Frost from Patchwork Cutters - Introduction to Modelling FEBRUARY P Thurs / Fri 2nd and 3rd | Zoe from Zoe's Fancy Cakes Tiered celebration cake with iconic martini glass character topper Thursday 23rd | Zoe from Zoe's Fancy Cakes — Hand painted cakes and | flower making class — Sweet pea design P Friday 24th Zoe from Zoe's Fancy Cakes — Hand painted cakes and flower | making class — Rose design | MARCH | Bp Thursday 23rd Zoe from Zoe's Fancy Cakes — Easter Bunnies cakes and bakes | Bp Friday 24th | Zoe from Zoe's Fancy Cakes — Easter Bunnies cakes and bakes APRIL * MAY « JUNE Courses include ones led by Rhianydd Webb of Dragons and Daffodils Cakes, More courses being developed so check web pages for details. Keep up to date by signing up to our e-newsletter.Fans of Baz Luhrmann's beautiful musical will love this incredible design, worthy of an Oscar! This cake contains five of Danielle's signature techniques: | edible painting, lettering, frill technique, wrap technique and fondant flowers. No moulds or stencils are required, making this ideal for all skill levels - just follow the step by steps. ‘You will need Edibles: + icing sugar for ducting surface ig of black rol outing + 15kg of dep pink roll outing + 4004 of white streng icing o ower paste (Daniate Gtherdgs) + 2004 of black strong icing or ower paste (Danse Gotheridge) + edie tnt re ck, gad {eptonal: anyother colours for the arch) + vodka or dipping solution + eit due + pliter dusts red and back (Ranbow Dust) Equipment: + noretic ollng pin = pase spatula + craft ie + i201 paintbrch + wooden or bamboo stick + palet palate + Ad plastic wallet or sheet of cebophane + 25,20, 15,125, 10cm (10, 6,6, Sand Sin) + 35.5em (14) cromfente Boars + 2m of black satin bon 1Smm wide to ress board and tiers + string of plastic pears to dress base of ters rest rbbon (optional) FOR THE ELEPHANT: 3 Using a large pinch of the strong white icing roll until mm thick and cut out the elephant shape witha harp craft krifle (he can be any elephant shape and you can find images t0 Pint of as templates from the internet nt confident doing freehand) Leave to dry. For the lettering technique you need to rll the strong icing to at least Sm in thickness tnd cit wit the craft knife te your chosen font You can use the fist eter as a measuring tool for coneective letters. Conflent strong cuts with the knife wil give you straght edges. You are not happy with your leer just ol it Up and do it again its only icingl Using the sharp point ofthe craft rife, tidy up any uneven edges then use your fingers (the best tool you have to smooth ary rough ledges and pinch any points My strong icing res sofas, you can decorate with it straight away i you wish B2 | February 2017 Daniele Gotheidge A FOR THE SAILS. 1 Rolla big pinch of strong black cing to 1mm in thickness and cut into a sll shape with a craft keile roughly 10cm in length. Repeat thre farther times to create four als in total (fou may Use the frst sail as a template forthe following tre). «A FOR THE FRILLS: £2 Using the remaining strong black cing, take a large peesized amount atime foreach fl ‘Knead with your fingertips until piable and create a smal bridge shape then la fat on surface. Using you rlng pin, rol horizontally leaving a small ridge along the base and then rll the widest part ofthe bridge verily to create a thi large bridge shape Using the end of your paintbrush Fall along the edge to create a ied appearance. Stand the Fill to dry and repeat until all the remaining trong black icing has been used s 4 _~ Ls 4 g 3 Nites = womw.cakedecorationmagazine.co.uk"When I design a cake, | first make a list of everything associated to that Se Ck ca CC ese’ a ene Cee OR amor n The vibrant film set in the bohemian ee ec Onn re ts Pe eee ee cone Rk td Se ke uae See OR Ua aa Per roe ecu eee ee Re ee ee eg mek ences ee ear ead part in designing cakes is deciding Se Rees ese ett Pr eee cence ned ero eee aa na ee ae cee Sore en ere oe) Peace ete ora cite Sure ty Paes a} ee ces DE an Cerne eon) focus point of the design using my eer nae) Ee hoy Deer Rte a ee aces eee eR Le See Cees See eeu CeCe ee oy ee eam ears ne ees oe kd Cee Re ery Perera ene to be made from a strong icing or flower paste and will need a ea hs Leos neces) Oe eeu) ree) Cee hue ww.cakedecorationmagazine.co.uk CeIn> 164 Nie b FOR THE HEART ARCH: FOR THE SMALL HEARTS: FOR THE AMPERSAND (8) 44. Vith the remaining strong cing rll along 5 With the mall amount of timmed-of icing, 6 Taking large pinch of whit cing, ol into sauoge and shape ino a heart with an apen rel out and cutout a2 many small heart shapes a sausage and form Into an shape bottom. Gently roll your reling pin over the top as possible but save a pinch of the strong white Pinch into se to make the arch fat rim into shape with your icing forthe heart scroll for Step 7. Cover them cal knife and leave to cry in ecible give and re glitter 6’. FOR THE HEART AND SCROLL: "7 Taking a fist size ball of the red icing. knead and form Into large teardrop shape. Place the icing at onthe surface and insert the plastic spatula into the wide end of the teardrop about tin and rock cde to side to create the 3D shape. lncert the wooden stick nto the pointed end of the heart, about in deep. Using the small amount of strong white icing remaining, roll into a thin sausage and rel at with roling pin until tm in thickness and cut to paral lines, tem apart and tail the ends to ereate the serol, Glue a streak horizontally across the heart and apply the scroll Move the heart to one side and leave to dry. sco" FOR THE ROSES: 8 Open your AA plastic wallet or piece of cellophane and place vertically an the sufac in front of you. Take six pinches of re fondant icing, roll ito smal teardrop shapes and place on the sie of plate furthest any from you, with ll the point facing you. Fed the plate ver and press each teardrop with your index finger to create a petal shape. Open the plastic and pick up the smallest petal. Rll to create the entre of your rose Apply each petal smallest to largest by measuring tothe centre one then puling and wrapping it round. Continue ut all the re icing is used up 2 viel tutorial ie avaiable on my YouTube channet: youneedcaketipe =. eo 1H | February 2017 wow.cakedecorationmagazine.co.uk BASE DECORATIONS. To ee the tiers, ie and stack al tiers thinly with pink rollout cing except forthe base ter which should be iced black at least tom in thickness Ie the cake board with the pink and | have used the heart ete to imprint pattern around the board with gold balls to decorate You may decorate how you wish: Knead a ft sid bal of red cing into an elipae shape and pace ona surface dusted with ling sugar Rll the width of the icing to roughly ane third ‘wider than the height of your cake tt, then rll horizantally unl roughly Smim in thickness. Using your plastic spatula, tim off the edges to create the shape of arag of material. Lit the edges and gently tuck under the icing to create creases to give the appearance of fabric Starting athe top. apply ‘edible gue tothe iced surface where you want the wrap to go. iting the wrap wth your gerne facing toward you, place on the glued area and fle the ends quickly with your fngers and thumb for natural flowing appearance. Using @ sight larger amount of icing each time, work your way down ‘the cake and place where indicted on the design. On the second te, have two plces of wrap meet Inthe middle to create youre eurtan effect This is ‘here our heart arch willbe positioned. To create smaller pieces of wrap for decoration on the base and top of the te, rll and get fold. then tim off the bottom to make a at edge to stand. These small wraps are added to asst holding decoration in place, so add where needed. 111 Place the edible ints in the palette Keeping the colours separate. Starting withthe black ade dipping solution or vod andl mix vith your palntorsh. On the the er pain sinouetes of the windmill base and afew other famous Pais bullings of your choice. Then pant the sthouette ‘ofthe couple undeeath the red curtains (mages ‘re enly accesible on the Intermet) Ifthe tts become thick add more vodka or solution Paint the word ‘Freedom’ onthe elephant and paint he background bisck. Tis wll make any pattern you aon the elephant pop out and look bohemian. Paint ary pattern you wish around the word Freedom’ 3 long as ou fil the space. Frlly palnt the word Truth’ en the arell of the heart, fd any pattern you wish on the eters. Ming the red and gold inthe plete, finish parting the letrs | have used a Yingmaster jacket pattern ‘on the word ove, but you could pint simple love bears, a suly pattern oral one colour as have fon the word "beauty Using any remairing colours, ‘aint a pattern on the ach | have azo glued on 2 few gold bas had left hing around. iy wwnn.cakedecorationmagazine.co.uk February 2017 | 15~ Laying all the black ls down on a plece of paper, spray some PME edible glaze lightly over the surface then Immediately sprinkle aver the black gtr and leave a few minutes to dry. In aplastic bag. pour in some red git Lightly spray a few ofthe roses withthe edible glaze, place inthe bag and! gery shake the bag to cover the races one at atime. Remove and leave for a few minutes to dry Dab a litle glitter onthe imprinted cake board to mak the heart patter sparkle Holding the heart bythe stick, place vertically inthe top ofthe cake. Holding the letters one at atime, place alittle edible clue on the back and stony sink nto the wrap unt fixed in place. The wrap acs lke thirst pockets and sucks all our decorations tothe cake without extra supports. With thi in mind, give into position your elephant, heart arch and roses Applying the fils to the cake you need to apply some edible give to the thik ridge af the fll and slowy ink few mlmetres into the black led ter horizontally. Place them in staggered rove, The ‘ove letters should have eclbe glue placed underneath and at the back where each letter will touch the icing decoration behind. Holding the base of each letter, push down into the iced board. You may add roses behind each letter for extra support i you wish Have fun gluing the small hearts randomly over the cake to add that extra sparkle to the cake. . ny not practice individual techniques or add Bo, 3 ‘coordinating cupcakes for guests by making Individual roses. liter hearts, letters and hand painted swags to top eakes and cake pops..? 16 | February 2017 F —wwwwcakedecorationmagazine.co.ukSoft & delicious edible sugar roses with delicate vanilla flavour. Ideal for airbrushing, dusting or glitter spritzing for the perfect finishing touch. Each rose is individually handcrafted. Available in a variety of sizes and colours. local stockist using Ht Lc,Venetian Valentine | wanted to celebrate Saint Valentine in a Venetian style. Venice, the cradle of romanticism with its elegant buildings facing the beautiful canals. Every element of Venetian style speaks of love; it’s cherubs, stuccos, gold leaf, the celebration of | 3 nature with its flowers and fruit, the light colours especially green, its sumptuous details, inlays and baroque decorations. What better style inspiration to make a cake a piece of art? ‘You will need Edibles: +1 x round chocolate cake 250m tal + 700g chocolate cram 11009 chocolate drops + 500g butterream + akg white fondant paste + royal icing 1 eth colour: whi sree, yellow (Conse Brown's Cake Craft + dieting colours: aubergine, white, foliage green, Forest green, ruby, burgundy yollow autumn (Suge) + 500g modeling paste + $005 gum paste + gold sugar for sugar ace + glaze + eile ue + gle spray colour + printed sugar sheet Equipment: 1 x round bare 25m +1 round board 35em “4 round board 40cm 11x round dummy 1525em 1 x round dummy 10x3em = cyrefoom 699 “cored + hyerangea einer (Roberta Sra Sugar Flowers) + rose petal ana leaf weiner (Roberta Sera Sugar Flowers) rove petal ater set (Decor) tone ea cater (FM) + columbine lea veiner (Roberta Serafin Sugar lowers) + pine cone mould (Roberta Serafini Sugar Flowers) + Dresden toot + ball 00! + cater tol +20, 28, 26, 24 gauge oral wes (Cult) * pale green and white Roral tape 2 infil + ince nae (Chest! Candy U9) + moulds (Mauls Worl, Cake, Karen Baking) * paper wice eo) * rome ely eter (Decora) 18 | February 2017 a 1 oll out white fondant and cover the 35 and 40cm boards. Mix some drops of white and green in the abrush and colour them ight green. 8 Prepare the sugar lace. Mix 100g sugar fr lace with 80g of water Spread it on a lace mat witha confectonere! spreader lengthwise, eroanae nd agonal. Remove the sugar excess and let it dry forat least en hous Pea the sugar from the at very gently to avid it beeaking 5 Cutout the printed sugar sheet Veronica Seta 2 Position the filed chocolate cake onthe round 25em board and cover i with rolled out white fondant. 4 Position the 40cm board on the chocolate ‘ako and fit with ite royal icing, Roll out ‘white fondant and cover the 20em dummy ‘Airbrush it ght green aorta! Ste (xO Mn — Press a small amount of white modeling paste inthe leaves mould. Cut away the excess paste, smooth it and keep tin the freezer for a fen minutes. When dry spray the leaves god y voww.cakedecorationmagazine.co.ukRe eee ean ean)a —_ 1 Prepare several leaves of diferent shapes as instep 6. "7 Rell out a small amount of ight green ‘modeling paste and cut a 10xZem stip. Fold it te shape a bbon, Stick wih ile ele gle, very smal strip atthe centre ofthe ribbon Cut one more strip for the bois tails Prepare two ribbons re 10 Place and pres the paste inthe hydrangea petal vener and cut ou the paste excess. 113 Press amall amount of white moding paste inthe pine cone, make a hook on a 24 floral wire and inzert int the pinecone. Keep in the freezer for afew minutes. Prepare sik pine ‘cones and colour them gold 16 With Ite edible glue, stick the print on the front ofthe 20cm dummy and place the leaves prepared in step 7 al around it 20 | February 2017 11 Put the petal on a CelPad and rol its edges wth the ball tool Prepare twenty-four petals for the sx hydrangea lowers and sx centres a in step 9 114 Rol uta small amount of white gum paste leaving a ridge at the coir. cert a 26 moletened foal wire inthe rdge, pce the paste inthe columbine leaves veiner and press itgenty 117 Dust the Iycrangea petals mixing foiage ren and yellow autumn and around the edges ming white and burgundy. Mix folage green ‘nd burgundy and dust the centre. Assemble four petals around the centre and fx them with pale sen flora pe. Dust the floral tape with foliage seen. Aroush the hydranges leaves ising yellow and geen and when died, dust their ledges with burgundy. Spray with some glaze, ‘9 Make a sausage shape with white gum paste Fol over the past vith a smal ing pn and on ‘Celboard Inserts maletened 28 gauge floral ‘re Make a hook on a 28 gage Nora wie, moisten it nd insert tin a smal bal of gum paste With the cutng tol, impress the small bal to get the centre of the hyekangea fomer / <= YY v Wy 12 Make a sausage shape with white gum paste. oll over the paste with a small ling pn and on ‘& Celboard. Cat the hydrangea leaves flowing the shape ofthe weiner Insert a moistned 26 ge fra wre. Put the leaves on a ClPad and rol their edges withthe ball ool Pace the leaves inthe veiner and press Prepare ve leaves Ca 415 Gut off the paste excess Put the leaves on CoP and rol their edges withthe ball 00 Prepare fourteen leaves and when dry spray them gold 18 Place the flowers on the ight and left ofthe frame using fower picks. With bit of edible ‘lu, stick the ribbons prepared i step & onthe top ad atthe bottom of the Fame. Sick the leaves a the top oft as prepared in step 8, womw.cakedecorationmagazine.co.uk19 Stel the Ice prepared instep 3 around the file cae. 22 Rall out some white fondant and cover the Sem and 10cm dummies penesssneara>008 25 Press a mal amount of white modeling paste in the beads chain mould. Cut ofthe ‘excess paste and keep the mould in the freezer for come minutes. 28 insert a 26 gauge foal wie ina small styrofoam bud, Tat it at its base. wwm.cakedecorationmagazine.co.uk a 20 Cover a 20 gauge fora wie with white foal tape. Assemble seven leaves and thee pine cones on it fing them with white oral tape, Colour the tape gold with 2 mal paint brush, Place the branch atthe base and on the left of the 20em dary. ‘Cover the styrofoam egg with white ‘modeling paste and smooth 26 With litle bit of edible gue, stick the beads chain around the 15cm dummy. 28 Colour a small amount of gum paste ruby. With a flower cutter, cut a ower and on & CCepad, thin ts edges witha ball 00 ‘and place It onthe right ofthe led cake 21 Proceed as in step 20 for ene mare branch 27 Stick four golden leaves ax prepare in step 8 around the 10cm dummy Stick the golden lace leaves made in step 24 on the e93. ee 30 Spend of een on fi uc nat iedhrough the centre of the ower nd stick the penlarund he b y February 2017 | 2032 Spread a te bt of edible glue on the petals and stick them around the bus. thin, choose the second size cutter of the rose petal cuter cet and cu thre petals. Thin thee fedgeson a Celpad using 2 bl too '35 Assemble the five petals around the bud and fix them with pale green fra tape. Prepare six ‘small eses and dust their edges burgundy wth a flat paint bush, 34 Make a sausage shape with light roby Coloured gum past. Rell over the paste with ‘smal roling pin and on a Celboard. Cut five rose petals withthe size 3 cutter cert a ‘moistened 26 gauge floral wire in them. Put the petals on a CelPad and rol their edges with the ball tool thn pres the petals in the rose weiner Let them dy in plaste spoons to form their shape. 87 Proceed asin step 12, ths time using a rose laf veiner Prepare fourteen leaves. 38 Aibruchthe ge leaves mixing yellow and ‘green and when died, dst their edges with abit ‘of burgundy. Spray with some glaze 22 | February 2017 88 Choose size 3 from the rose eter set and ‘it three more petals Stick the petals around the previous ones as prepared instep 31. a) =e 36 Rollout sal noun of ight geen coloured gum paste very hn, Ct theca. ‘War asa par of sear ci the does ofthe caiycand thin tem witha bal tool ona Cpa Das he ca wit lage green rized wh yelow autumn, Spread avery sal amour of tcl lea ts crt, the roe ough i Ghd sick toe rove base 38 Airbrush the rove leaves mining yelow and ‘green and when dred, dust thei edges with abit ‘of burgundy. Spray with some glaze. voww.cakedecorationmagazine.co.ukhevin the Cupid Kevin is sitting pretty with a red heart on his cloud, just for you. Using a hie polystyrene heart for internal support, he is a fairly simple character to make, lg so this an ideal project to develop your modelling confidence. . Perfect for the love of your life. + 15em (Gin) dummy cake oF cae pop micure 1209 Rue Modeling Mud {ore racine or video = tp//ga0gtIpgQ6) sng a ume cake 200g red sugarpase with CMC added + colour dust: dark pink forthe face + elle pit: ble for pean el or pe IF you are covering @ dummy cake, oll surplus paste into alls and place all over the cake before placing onto a cake drum and covering entirely if you are using cake, use cake-pop mix to make the coud shape. + Sem (3) polystyrene heart + 20em (in) eae drum + Dresden toot + boning tol + srber tooo simlar pointed tol (4) S 4 + ete gue + eggshell foam + pant brushes sh the skewer fly into the cake and move + cel etter Som (2) the heart to meet the eke Modeling chocolate element: + 500g white chocolate +1205 com syrup Mal the white chocolate gently to melt it thorough, do not overheat Warm syrup sightly toa similar temperature Fold syrup int the chocolate, being earful to not overwork ‘Sugarpaste— ready mace with % teaspoon CMC per 00g of pase, either use ready coloured paste or colour your own preferred brand. You may find you need to add a bt more colour as, you will be adding the chocolate, Modeling mud Whilst the modeling chocolate is stil soft, but cooled slightly mix into the sugarpastein equal ‘quantities Wrap and lenve overnight before working wit 24 | February 20 4 Rhu Strand Carey insert a skewer though the heart. Rall the red paste and fod over the heart from the top and ever the skew Tem around the edge to remove the excess and smooth the edges. Place the heart back int the eake woww.cakedecorationmagazine.co.uk‘Modelling masterclass for beginners a Top Tip If the modelling mud is soft, place the foam onto a freezer pack to keep cool. ~ ww.cakedecorationmagazine.co.uk February 2017 | 25“Tim the shewer to approximately Bom (Sin). 7 Cut a small heart fom the re paste and eave to dry Remove the skewer and thread onta skewer fon the heart. Mark the bottom withthe Dresden tool and sweet dimples with a scriber tol Rell two 10g pieces of flesh into Gem (2:/sin) tapered sausages Roll back and forth in the middle and towards the ends to make ents for knees and ankles Pinch a the heel and smooth the coe of the foot Pinch, tease and bend the lag at the knee. The dent wl be towards the back ke Ge to the side of the body Enhance the knee by pressing underneath wth a boning tool Rll a smal plece of flesh paste into a tiny in varying sizes and rll into bal, Rol some wite paste into a thn 18 x 3em (7 tin) rectangle fod in half and fold the edges back Drape around the bed. 26 | February 2017 thin sausage, ct into two and then eut fe toes Rll 50g of flesh paste into a teardrop shape, through the body starting at the neck end ‘Smocth down the end of the leg to make the foot. “Tim the inner thigh at an angle on both legs, make sure you havea left and ight one Glue to the eet. Rl two 10g pieces of fech nto tapered {em (2ir) sausages Taper down at the thinner end t0 form the han womw.cakedecorationmagazine.co.ukTwist between your finger and thumb to +) Place the heart nthe hands and ge Roll a small teardrop shape in leh and add to the hands for thumbs sini se the Dresden tal ke a spoon to make & mouth and pull down sightly to open the mouth all two smal bal in flesh paste fr ears then puch into the sides with a ball too —\) Marcin four fingers but nt the thu. (Glue the arms to the body ‘ha need enh ee mee is hese Rall 359 of fash pate Int bal place in the palm of your hand and rll ‘ars the middle to form cheeks. é. Use the FMM scriber tol to make a dent from the nose tothe mouth, I — 4 . ¥ c a Clue the side of the head where the ears are to go Pick up and push in the ear with the ball to = Dat nse of the mouth and cheeks with pink dusting powder Rola very smal flesh bal forthe noes, Cut wo white and two Black “eles with piping nozzles for eyes. Adda white dot and tiny black eyelash tothe eyes anda tiny ‘white speck fora tooth Cut mo cles one large and one small and ci into crescents Glue tothe hearts wwm.cakedecorationmagazine.co.uk Rll and twist few strands of light brown ‘or blond and glue tothe forehead for hai February 2017 | 27fove Bugs These cute little bugs won't need to bite to capture your beloved's heart. Before creating your bugs, pipe a generous buttercream swirl onto each cupcake for an indulgent treat. , _ Carol Deacon ‘You will need Edibles: + 15g (hos) re sugnrpaste +309 (tox) pink sugarpaste +59 (hea) white suparpaste { 11 shot edible waer paper + water for sticking the sugarpacte bite together Equipment: + smal cling pin na 1 Thcky rol ut about 15g (02) red hb 10g (02) pink sugarpaste into 2 ssugapaste and ct out asm hick heart. lace thick oval fr the base of the body Break about + paitbrah te one sie ta harden, thie off another 10g (72) pink sugarpaste + scalop too or dieking straw and create another two ovals and stick them on + score top of the frst. h h a £8 Stcka smal fat pink oval on top of the body 4 Stick two white sugarpaste oval forthe {5 Place the bug onto the ake and stand the forthe neck and make 59 (02) pink oval for eyes onto the head. Presta curved ami into heart in front af the bug. Add two tiny pink the head and bend it into a curve. the face witha scallop tool orthe edge of 2 sugarpaste strings forthe arms. inking straw and add two dots for the eyes 6 Cut aheart out of wafer paper and stick \ to the back of the bug witha small dot of butteweam 28 | February 2017 wu.cakedecorationmagazine.co.uka ween oe he Tere Peace aeeeee eeeseeceseseee e000 @ 6 @ eeeeeeeeeeneeeeeeeee 800660064 4 ath esA great discovery first brought to Europe in the mid 1880's, this flower is especially beautiful due to its central purple staminodes that remain after the flower's petals drop. Design to adorn a wedding cake knife to coordinate with bridal flowers for beautiful attention to detail. Ulla Netzband ‘You will need Edibles: + wht Nower paste (A Piece of Cake) * paste colour melon and Christmas green Gugartain + petal dust moss (Sugatfa), vine green (Sais Hatcher) + liquid colour heather Sagara) 1 Form a small teardrop of white paste and Using your scalpel make many lite cuts. Max + sopropyaleonol acur this frmly toa 249 hooked wire heather liquid with ite alcohol and using 3 + Fabio spray (A Peco of Cak) or With your small ball tool make alte indent ‘flat paintbrush paint the serrations confectioners’ vanish Into the centre. Equipment lemais ico petal cutter 595 (Tinkertee) lems sieboelfower eines (Squires Kitchen) * hyerangeaveiners (quires Kitchen) + daisy eaters lage and medium (FHM) imple lea callers 227 and 228 (Tikertes) * plnin ating whee PME) ‘ferist tape ne groan 3 Cut out two medium dais. Pace them onto 4 Place one petal at time behind the cena * small harp scssore {your sof mat and gen widen these a litle. securing each with a ite sugar glue or egg white + bl too and very srl ball tot Pain the tos with the hesther/alecho! mature 5 Colour some wtite paste with litle 6 Attach them, one a aime, behind the smaler 7 Adda ny amount of melon pace tothe white heather liquid. Using the large dalsy cuter, daisies with ite glue. Leave these more open. paste o achieve an off-nhite colour Rall ut a fitout two rounds and again cut each petal le paste leaving 2 thicker ridge one thed of inte thre sections. the way up to tke the wire, Hook a 269 wie and insert this int the thicker ven and secure Place the sepa onte your veining mat. th you ball tool thin the edges tS ‘xy 18 Vein six sepals in the seboleli petal veiner 9 Attach tee inner sepals to the prepared tach the three outer petals in between centre with third wth tape ‘and behind the inner sepals. iy 30 | February 2017 wow.cakedecorationmagazine.co.ukTop Tip Per noe tary Be a Pear tReet) Rice Top Tip Try to have all three petals pointed. Achieve this by first cutting nearest to the left of the petal and then onto the right. _ Fabulous florals111 Using a fat brash, dust the centre veine with FOR THE BUDS 18 With your pain cuting wheel, divide the lite vine green on both sides and add alte 12 Tape alength of 24g wire and cutit into bud quite deeply into three portions vine green tothe bace of the sepals three to four portions Add a smal hok to each section Take a small pece of eftutite paste and roll tino a teardrop then insert the hooked wie, securing it firmly 14 Using your euting wheel, mark a double 15 Using a fat paetbrush, gently dust the FoR TH vein to the centre of each portion, conte veins and the base of the bud witha 6 Roll out some pale green paste and insert a lite vine green 209 wir int it. Reo o thin the paste and cut ‘out one simple leaf with the rumber 27 cutter tnd two smaller ones withthe 28 cuter LFS 117 Vein the leaves inthe hycrangea leaf veiner 18 Tape each leaf quite along way down with 18 Tape the tree leaves together the lager quarter wieth tape ‘one atthe tip then ad in we smaller ones one to each side Leave the leaf stems fairly long 200s he winlealsomwihmess geen 21 Ghznthe ums ater spraying wihFabio, (so that you can on both sides ze or mix equal prt of aloo! and glare \ ten. f ‘and brush tonto the leaves. f womw.cakedecorationmagazine.co.uk“a yr vesaedecoraionmagazne Se ‘You will need Edibles: + cakes: one 12 x 20em (5 x Sin) and one 12x 15cm (& x Gin) covered in white fondent + 30 aes FROM BEGINNER TO pXPERT Mabe youre TLE CASTS (a2)fin Introduction Cushicn fattice Piping ROYAL ICING ‘SERIES PARTS Cushion and lattice piping have long been a test of a cake decorators skills when 9) working with royal icing, although the techniques are simple it is the accuracy with which they are implemented which will take a cake toa higher level of excellence. ei DD Grftns ‘You will need Edibles: + 15e10em (6xtin) ound cake + 4009 royal ing Equipment: + 20am (in) ound cake board + 25am (10) round cake board + parchment or plastic piping bags + PME piping tp nos. 44, 3.2 * paper for creating tomplates + tothpick or scribing tot + smal paintbrush Top Tp The secret to good cushion or lattice work is accuracy at every stage of the process. 1 Prepare your chosen cake by coating it in ther royal icing or sugarpaste/londant ‘then mounting it onto a double board. Having a Slightly chamfered cake edge wl help in giving you a smoother curve to your cushion. 8 Using a tacthpek or serbing tool, score the ‘template lines onto the surface of your cake and ‘then remove the templates. . . 2 Decide on the divisions for your cake and then create a paper top and side template Fer the cake shown here. | divided the eake into Six equal sections matching the side template to the top template. 4 Using a PME na 44 piping tip and sot peak ‘al ieng, pipe a small 2igzag barrel miroring the contours ofthe outine. Ks important that thie bara is centralized within ite cuchionoutine. 5 Using a PME no3 piping ip pipe a series of lines over the smal Bare at an angle taking care to keep the ends of ins tidy with a small paintbrush 4A | February 2017 6 Once completed in one direction, pipe na 3 lines inthe opposite direction, the ines should bbe at an opposite angle to the layer below. "7 Repeat steps 5 and 6, this wil result in your ‘eashion having four layers of p03 lice. AS you are working onthe entre cake atthe same tine the separate layers of lattice wil have time to ‘oust and support the next yer voww.cakedecorationmagazine.co.ukTop Tip En Re ee) fully dry prior to piping Rum ily Staveley Ponies ttt? ee wnat ttle ry wournicakedecorationmagazine.co.uk February 2017 | 45Using a PME n02 piping tp, continue to add 9 Using a PME na.4 piping tp, ppe a rope a further four ayers of latce making sure each neat tothe edges ofthe cusion. This i best line lays exactly ove the one below. done with rolling action towards the cushion. 0 Using a PME no3 piping tip pipe a draped 11 Using a PME no 44 piping tin, pipe a 12 Using a PME n02 piping tin pipe a single line below the curve ofthe cushion. This ine continual rope around the base of the cake. roped ine ento the ra. ine beneath wil siton the nner edge ofthe rope its ‘This is best done with aroling action towards the cushion important to line up the joins ofthese lines the cake round the cake for uniformity, Allow a few Finis e minutes for drying and then pipe second no. Use piped oF moulded sugar embelishments line ont the frst no. line te complete your design. On the eake shown | have used piped royal ng doves and moulded Katy Sue Designs bows 46 | February 2017 wu.cakedecorationmagazine.co.ukCovered in colourful edible crystals, geode cakes are the latest trend to storm the cake decorating world. Covered in colourful edible crystals, these exceptionally realistic ental geode cupcakes make the perfect on-trend wedding favours, ‘You will need + terpered somal + Cake Star modeling paste - white and brown + Cate Streit gue + Cake Str spay glaze + Colour Solas dts petal pink turqois and volt + cupcakes baked in Clit baking eases ~ ed green ae pike + Decopac ound eters + rong pn * palette ite ‘ewenzrs (optional + ceramic bow (mirowavable) “ge bowl 1 Melt aml portion of ioral int two ceramic bowls. Once Mud, adda small amount at atime of ether petal pink, turquoise o violet ust to one bow! unl you achieve the desired ‘colour Fill your large bow with an inch of cold water and gently place the coloured tsomalt bow inside ito cool. Be sure not t allow water into the somal. Set aside the bo of coloured Feomat for later 12 Rell out the brown and white Cake Star ‘modeling paste ta thickness of Smvm then sandwich the two pastes together with alitle edible glue. Using DecoPac round cutters, cut ‘ut a 70mm ccle from the sandwiched pastes. ‘8 Mould your tn fll into a nestor a, then {gently push your brown and white sandwiched paste into the tn fol nest. This nest wil emboss the outside of your geode wth arocce texture as you work onthe iaside 4 Place a small portion ef plain uncoloured ‘somal into aplastic bag, Break the somal up wth the end of your rling pin (do nat use the ong edge of your roling pn as somal is hard and may damage i). Continue unt the isomalt fe broken down into fre eryetale {5 Brush a very small amount of edible glue ‘onto the inside of your nested paste then, using a smal palette knife, add the crushed plain ‘somal tothe inside right upto the edge Cover the inside oF the nest with the ental and ‘gently press in place to secure. {6 Once your coloured isomalt has set, splitinto ‘wo bags. Break one bag up into smal crystals ad the other ite larger ryt, wwm.cakedecorationmagazine.co.uk 7 Using a palette kif, layer the small crushed coloured crystals ontop ofthe plain crystals '8 Select long and pointed pieces from the larger crystals. Place these in the centre of your ‘est, starting from the largest in the middle ‘graduating to smaller erstals around the edges ‘This ie best done with tweezers. Once fished, arly remove fom the infil nest Once out ‘ofthe nest you can gontly shape the goode into ‘8 more rounded shape. 9 Select your pink foil cupcake and thickly apply ‘the crushed plain isomalt to the top 110 Add the completed geode to the top of -your cupcake and then add scattered coloured ‘eystals around the geode. 11 For the fishing touch, speay both the ‘cupcake and geode with Cake Star spray ‘gaze to seal to prevent the isomalt from becoming sticky. February 2017 | AZCee Mie R Ld cred Rose Gold Romance The iconic tale of star crossed lovers, Romeo and Juliet is a play full of romance and poetry. When creating this design of the famous balcony scene, | wanted to capture the opulence and the passion through colours, texture and lots of beautiful roses. ‘You will need Edibles: 4 1245in base cake + 5x Gx2in cakes (baka ton single ayers of in sponge fr speed) + dr2in cas (tower cakes) + raspberry iam + butarcream (sing les cng sugar asthe rose tract in tho enkos acts sveetres) + Potions by Mage Colour Persian Rase (1-2 dps er 500g of cake bate) ‘level and fll cakes and then coat with butereream an cil, + Magic Colour Pro-paseolve green, fucka snd purple + Magic Colour spare past: rose got and pink + Magic Colour liste Dust: pink parle + Mage Colour paint pear pink el + Magic Colour geld click an tit pan and Jambo ad Skinny pons: brown and green + Renata e360 white (4g and toy bear brown sugarpast (2505) + 250g white omer modeling paste * small Bou! of mated chocolate {00 coat pole and make fod safe) Equipment “PME Veined hy plunge cutter ~ smal + Franky Sweet bv ester set “FHM smal easy rose cutter + tetue sheets: ose, cobblestones and art deco + global Sugar Art Geltine Vening sheet — thinch gotie window sheet + bal and Dresden tol + scalpel + small and mcm pate hnives 1 Ter white ft or corflour dusting bag + Rowe pac + roll out board and nonlip mat “ong and short rling pins + stot smoothes + fat dl bit he correc sie to your pole) + elocicdeilscrondsver & Philips screwdeiver + spr ove! 112, 14in and 16in drum + of cut pece of wood to use as secure base board and to form shadow board under the eake + pole and poe end bracket (used 20mm metal curtain ple and matching end bracket) + small bow! of melted chocolate and brush (to Cont poe ap mke food safe) 48 | Febuary 2017 | Create a wooden shadow board for stay and ease of iting. Try using an off cut of MDF, mark the centre and screw the pole end bracket into i with an electric screwdriver Caleviate the height ofall the cakes and deums and use @ hacksaw to cut the pole to the cocrect length. Double check tht the pole is upright by using a sprit evel - tighten the small screw of the side of the bracket that helps keep the pole in place. Yeu want the pole to end in the middle of the Sept ofthe top board, 2 8 Add one drop of purple Magie Colour Pro-paste to four drops of fuchsia to get the ~~, 27 The top tutti create from the bottom of 2 coke botte, but yeu could make I kom Ree ‘Ksiepie treats or chocolate fidge cake, Coat in the off cuts of marble paste kneaded together to blend the colours wwm.cakedecorationmagazine.co.uk \\ 19 Glue along the centre line and fold ver 30 the petals appear alternately on each side 3 ( ro” SS 22 Using a ‘moulds and either cornfiower of Trex, tun out roses in diferent colours, shapes and sizes. Let these fm up and ‘either dst or airbrush with gold to eatch the ‘edges of the petals / 205 Te create the tiny ose eaves use a vener ‘and poston the cutter along the central spine. Twist to add movement and colour as before. — 2 Using the gelatine veiner sheet, make three ‘windows ia heavy cream flower medeling paste (ace ate teddy bear brown to the ower ‘modeling paste) Dustorarbrush the coloured slew, stone surround and window Frame deta ee 20 Rol exch at out to form the diferent rose .S2es and turn out some ofthe petals as you go. ela ao 23 Rol outa thn layer of groen flower modeling paste and cut out leaves using the ‘smal plunger cutter Press out and emboss the leaf patter, pressing down onto the flower pad ‘Add a wie 0 each one for movernent. ad 26 Stack the Ain cals into a tower on cake board and dowel the centre for stability Coat ‘with the marble paste and texture using a ‘cobble stone texture sheet i on Seligectenrd agancaers er peeeenrea onal siesta Suet February 2017 | 5130 Glue tothe side of the tower cake. ‘31 To create lt, trace around the pattern 32 Start to bul p the bac rele igure from Aish or dust to defect tnd scribe dots or outline arta the sie of the the furthest pant. Skin tane for the neck and lay tomer cle bead shape on top and the single hand "Next, the pae pink right arm then the bodice. Roll carrot shapes forthe dress and overlay and the same forthe hair e— — 33 Cut out two of each of the twee sizes of 34 Pushin the pillar dowel so thatthe bottom iS New the fun realy starts and you ean add Circles to form the top and bottom support for sits on the based beard of the 1 in cake and the pillac Glue into pace onthe top of the cake the top slots into the support circle on the and underside of the top board Underside ofthe top board. Royal ce the tower cake towards the back ofthe top board and use your spit level to ensue all is even ROMEO AND JULIET TEMPLATES the embellishment! Add gold moulded pieces the roses, leaves and iv created eaber For a fast firish arbrush the gold detaling in stu and ‘ence dry hand paint a second layer on top. [36 Using two cheets of wafer paper cut a general tran shape and spite ight wth Fabriiquid Fold and pleat into shape so tat it flows from behind Juet's cress and down the ‘cakes. Trim away the excess at the overap and tuck the second sheet behind the frst. ging to the cakes as you go. 87 Paint small rosebuds ont the wafer paper train and airbrush a gold trim. Paint some S"Held in Tulsa; Oklahoma USA, this event is a world leader and innovator, just like its iconic founder and director, Kerry Vincent, as she explains... Kerry Vincent them the edge to win, i is certain thatthe 2016 awards totalling more than £175,856 {USD $220,000) and the fact that £60,000 it wa in cold hard each ‘renewed interest in pushing the envelope when it comes to fine piping and creating new and interesting techniques. Take note, this ie nt your ordinary cake show ‘Simply the best, the rules asked for romance ‘end Monica delivered with a plthora af techniques that included hand modeling fs, rules, stand-up Sogar Veil painted collar and piped embroidery. The sugar fowers arranged ‘atthe back ofthe Rgurine were composed of ranunculs, buttercup, isianthus roses, ‘sweet peas and matching foliage Inspired by ‘multilayered court gowns in the 1th and “6th centuries, mnite details suchas brodere anglais were faithfully reproduced and each decorative aspect exhibited a high degree of lca. The fight from Lima, Peru to Tusa Would be fraught with danger fr any cake entry ‘but Monica managed te convince the pot to protect her cake in the cockpit. Sure wish | knew her secret!With clean lines and impeccable sive Jenifer statement cake celebrated the Ruscian field tiara. After researching the ciader she was raw further into the endless quest of ‘the imperil family who were hall bent on ‘commissioning countess beautiful enameled treasures. Al ofthe inspiration for thie ‘irard-winning cake relate to Empress Maria, Feedoroma who commissioned or owned these priceless artefacts here are so many details that need to be mentioned the diorama with depth perspective: the cake topping ara: hand ‘at wheat sheaves and the carefuly applied beard to each kernel. A wea! embosced ‘enamel cae cet the ball ling for more enamel ‘eflecs in sugar achieved with a combination of laste dusts and airbrushing ona flooded royal iced surface, which was then sealed with heated Piping ge. The lovely medalions were fooded ‘on acetate, and then painted with metal ute Look for royal iced extension work texture Piping and ruching. An amazing collection of techniques that tik a glovel ‘An Indian fligree pendant sparked Eciths quet to create a cake that oozed style and complex technica sis Wanting to create something new she developed paper thin translucent gelatine leaf shapes, which were cover piped then hand painted in gold and laid © cover a former to dry to shape. These glittering Piped gelatine leaves have fantasy flower Centres and are framed with edible ‘enamel leaves, jeweled accents and scrolled mot ‘total mastery of iced deal i exhibited in the shimmering golden extension werk that galled exactly withthe metallic theme of the competition. Stenci have been uced to temboss and add defirtion tothe pleated red skirting on the top and bottom ters. The cake topper isa combination of piped gelatine leaves underpinned with fantacy flowers then at the centre sits a fully opened floral accent.CGoic cathedral elements based on the orate architecture of the Charleston Church in the USA define Susan Trlanos ify Hered design. The ‘prety in pink’ lower paste azaleas are emulated from those found in the surrounding grounds and in adeiton he lipped in some feesias, her personal favourtes The chalice shaped cups simulated the celing while diamond patterns echoed ‘more detailing from the cling and the interior walls. Multiple technica kil are evident from suepended sbbors Lambeth and plped details painting, hand modeling and appliqué work. Ia heeping with the southern theme, Miss Bonnie Bue isthe daughter of Rett and Scarlet of "Gane with the Wind" fame Opting fr techniques that ty define a master ate, Dawn Parott executed mind-blowing excruciatingly Fragile piping kills on thi one. The formula berrored from another era form creates layers of strings spun from well-placed nals that end in ‘creating a picture In this case Dawn substitute royal icing forthe ‘Strings and pasta for the nals She chose to coat her cake in teal royal kcng to replicate the patina of vordigrs. lt the expected finish of aged metal that ines up with the other metallic details ‘of psyche and cupid and the git bow plunging nto sugarpaste flowers at the tp of her cake To complete the overall design we see delicate pressure piping. Ther is no doubt Dawn has worked hard to refine her royal king als and ean hold her ovm anywhere in the world bar none, [Bnyson found inspiration stemming from the exterior of the Russian Coronation Cathedral Choosing to keep the body of his architectural “9 design a monochromatic Nory he then layered finely piped gided panels steepleatye to resemble a Faberge 699, Golder-alled staicares cornices and door tim were added in turn for distinctive auc gold leaf contrast. Fragile Acar-wing tye piping was lightly rbrushed in gold before placement Go easy if you try it too much ioiture and your treasured panels wil disclve 68°| February 2017 | wo. 8 ge “wwwu.cakedecorationmagazine.co.ukTHE FOLLOWING CAKES ARE IN NO PARTICULAR ORDER BUT WON GOLD ‘OR: = SILVER AND REPRESENT THE QUALITY OF THE WORK SEEN AT THE EVENT... From top-to-bottom deftly a cake of class withthe focal pont being the elaborate cages that emulate artiste metal Bent wrewore ‘ven t the point of Including the seldering joins Initial Te fl ilove witha ne drawn grape featuring a pane! of dais that he then had to reinterpret in several ferent forms to decorate ‘each ofthe three cakes in lavish piped tracery of silver wirework Confectioner’ glaze mixed with siver lustre dust cid he trick wen it came t reproducing an authentic sheen, Observe the sit-scroened plaques burnished with edible siver laf, textured ‘sugar paste and the lavishly decorated cake board! Smply prety in pink, Barbara's vine design sa eake no bride could resist andthe degree of difteully i igh. The standalone piped asl (nepted by a bracelet) isan ery shel painted in sive that conceals the cake within. Exeatng the beautiful iver ryalced cage all in one piece Is an accomplishment n ial alo sunived Sheen hours on very burnpy roads testimony to Ws structural ntagty A variety of sugar gacen overs atroemera, daisies, peony buds and foliage have been slipped nee the back framenork to erkance the remaining standout tecniques which include oriental string work, 2 royal ced colar appliqué and stenlling Nothing preter than white-onsrhite and nothing beats a classic ts and Rachel does it 20 wal, Delicate details change from ter to ter stating witha dome of wafer paper and lower paste roses, g pears and astekpin. Wess the exquisite piped igre Work and embroidery with understated metalic accent along with skirt, of petals, each tip embossed in svery peal artwork, Once again exteson vrs aveand wlan bentleyDelving into al things French, Jka was captivated by a beaut Limoges porcelain box styled as a errage wth al ofthe felling: chassis, lanterns and gold whee among other Geta that she then set about translating into ‘ake ters Deconstructing it all we discover bridles: extension work, a Nivarna cali tent strng-work, swags of chains, piped floral embroidery. and beading. Looking at 7 the second tier we se cleverly incorporated carriage elerents. The cake is topped with a rnosegay of ower paste roses, hydrangea and acs resting on an edie ace diy. Vintage baskets of petty Rowers reminds ‘one ofthe tyme 'Bo Peep and her sheep’ Everything od is new again and this version hits all he ight notes fora summer wedding. The basket weaving is bck if you ty it the ower paste has to be applied while soft and pliable, eave i too long and it wil rack and crumble, 1." Carlyn fled the baskets with pretty greenery, roses daisies and dart filer blossoms. Roya eed Corel covers two irs; the technique is ot willy It must have rhyme and direction s torcatc the judge's eye 20 | February 2017. . Contrasting colours and mult shaped tered cakes provide plenty of space to let the Imagination Here the deal includes flooded overay rustic wood grain eects hand-painted top tier and ental medalion and a lvely collection of sugarpaste Hower including old fashioned country roses an tea ‘roses with bas elie hand rolled miniature bunches of grape clusters that swag the bottom ter. Creative thoughts went into the construction of the royal iced figre supports and scrolls which were accented with edible ‘ust, andthe ingredients were a combination of Crnamon and paprika, Wrapping up a collection of beautiful cakes this the final design. The opulent ifesve of the seventeenth and eighteenth century nobility knew no bounds. Ther cothing was cstentatious and hand embroidered wth cle and thread or fie metalic wire, Testural and tapestry were the inspirational keywords for Suse's research. Ate poring through books onthe subject she set about translating those old ‘gold- work’ embelihments euch as couehing, stump and lid work into sugar mesiume Extrders and piping tips were ublzed to produce yarns of diferent gauges to maripulte, brad or weave the threads into the layered mots. The eh colours, golden ruby ard siher made a define Visual impact as id the en-trend conformation of the ters A piped border and painstakingly applied teeny tiny Ss dots added texture and interest to the cake surtace, as did the sclpted topper which was reflective of “The love of Russian folk at alongwith a desire to Le strong vibrant contvasting elects set Sarah ‘down a vid and colour desig path The stimulus she chased lay inthe Khekhloma red ‘0d on black technique A soi back sugarpaste canvas gave great scope to incorporate those ; ‘multiple deta that ae the oundaton of ths handicraft The fst hurdle was to find edible sugar * mediums to duplicate wood that appears to be etal. Over that, she adds dimensional details that include smockng, rational hand painting embossing hind. mace appiqus, Sculpting, ; inal, Wodharel fing, acta sting work ard ‘A lotof crying” she jokes, wonucakedecorationrhagazine.co.uk *Ski Chalet A. Celebration This quaint little ski lodge sits upon a charming backdrop of snow topped rocky mountains. Get creative and adorn your cake with some textured Christmas trees and frosty snowflakes to finish off your magical winter retreat. worn.cakedecorationmagazine.co.uk February 2017 | 7‘You will need Edibles: 115g Sata white feng + 3n 1 Satina modeling paste + eile sugar glue + peal white lustre dst (Suga + Satin royal icing + comfour pouch + raovenatr pint + Stina gran green spate + blossom tn in brown (Suga) * lustre sprays in blue and sve (PME) + edible pers red, back and green + patter chestnut brawn, di brown and honey eld (Sugar) + small amount of black ing, forthe window Equipment: + 17-7em (Tin) ound deep cake + 25cm (10) hexagonal deum board + small snowflake plunger etter + Desam geometne exter set + rolling pins 22em (Si) and 40em (16in) + variety of brushes for ge and paint + gry foam pad, for ning + sealop and ade 001 PME) + npression mat se 1 ~ woodgrain + min palette rife + EMM straight il st | + Smoother PME) 1 PME rund and wey edge eter 2K age + greaseproot paper (CREATING THE CAKE TOP 1 Cover the cake and the hexagonal board with ‘Sattna white sugarpaste using the smother tool and leave to set. To create the raised fect forthe chalet to sion, roll out some white Satna sugarpaste toa thickness of tem and tit outa disc using the round side of the PME ound and wavy edge cuter XC large. ‘Attach this to the centre of the eake using some ele gle Roll out some more sugarpaste and ct outa wavy edged isc using the reverse side ofthe PME cutter, roll over again to increas its size 50 that i everiaps the round disc and attach over the top with eile glue. Stick some mini peat white sprinkles randomly ver the top to Cente a sattered snowy eflect and, nally, rake some peated snowakes using the snowflake plunger euters te attach around the des of the ake. FOR THE TREES 2 Rll out some Satna grass green sugarpaste to athickness of 4mm, then using the scallop end ofthe tool, press down lightly to create textual lines Next ext out sever different sized tuwes using the PME Christmas tre cutter set and leave to dry on your fear pad. Paint the base ofthe trees with litle rejuvenator spirit 72 | February 2017 mixed with chocolate brown blossom tnt to he the bark a beautulcoloue FOR THE MOUNTAINS 3 Cuta strip of greaseproot paper to ft around your cake, then eut a sclloped ‘mountain range! template. Remember that the twa ends need t0 finish with curves the same height. Repeat the above using a slighty narrower piece of greseproof Using an edible pen, transfer your templates onto the rce paper Using the sive and bive lustre sprays gent spray around the ips and edges of the mountains to create depth and colour To attach around the cake, use royal icing or Piping ely For best results, overlap the rice paper mountaine to crate layers fora rocky mountain effect. "Te create the snony tops rl out some in 1 Sattina modeling paste and cutout small snowfakes and blossoms (using the cutter from the geometric set). Then using the round shape cuter, cut anay part of the shape Atach tothe tops of the mountains using edible glue FoR THE Skis ‘4 Rollout aitue 3in 4 Saltina modeling paste toa thickness of 3mm and cutout two tem strips to create the skis Using a craft hfe cet the length to rughly Gem, then ti one end toa sight point and curve up. Leave to dry “To decorate use edible pens to create eccentric patterns and design forthe skis For THE CHALET {5 Mix 2509 of 3in 1 Sattina modeling paste Into a marble effect using the colours honey geld, dark brown, and ehestnt, Dust your surface with the cornflour pouch and rll your paste out toa thickness of 3-4mm, Using the impression wood grain matt, press down over the whole surface a ite at atime to create the desired effect. Cut out your ski chalet shapes using the birdhouse cutter You can tae the cutter set just as It sto make a square chalet but we extended one side to give a ‘more realtc chalet shape by increasing the width another 2em and dropping the right side to 4em ia height. One of the sides then ‘needs to be cut to 4om in height too, leaving the orignal height on the left side at 6am. The roof on the long side also needs to be ‘extended in length to ensure an overlap atthe edge. Leave to dry ‘Assemble th chalet using royal icing and leave to dry Meanie cutout ale detsing such asthe windows, door, step, scalloped ceges and litle rectangles before attaching with edibie glue Rollout come sugarpaste ina rectangular shape and cit avay a curved wavy edge long enough to cover the roof ef the chalet and attach using edible lve. (Cutout a square from the geometric eet to make a chimney, cover in ite sugarpnst to look ike snow and attach to the rook. Glue and sprnkie mini peads 25a fishing touch, and use royal icing to attach the chalet in positon on top of the eae. FINISHING TOUCHES 6 To add a message or numbers, cut out a rectangular shape in the same colour modeling paste as the chalet, embass to lock ike wood. and attach your cutout message with edible ‘le. Lastly pop the pair of skis infront of the ‘chalet and attach with alte royal icing. woww.cakedecorationmagazine.co.ukWINNER — THE CAKE DECORATING CO. BEST Cake Drums Cake Boxes Pearl Border Mould Available in sizes 4° -22" Available in sizes 6” - 20" By Marvellous Molds. from 63p* from 56" £12.59" Safety Seal Fe czi9- 7 - INSERT DIRECTLY INTO CAKE : 7 No NEED FOR Posy Pics Safety Seal is an innovative | product from Ingenious Edibles that enables you to coat items in a food safe material. Perfect for sugar flowers, metal pics and other everyday items used on cakes that are not usually food safe. n209 www.thecakedecoratingcompany.co.uk Sete Be ee Rea! r De cre) oe attime of going to prin. Not to be us : aTA LITTLE BIT OF CAKE DECORATING HISTORY: ERNEST ALBERT CARDNELL CE Me Sr RM ee Ea ey covered in this series. Ernest's father was not in the bakery and confectionery trade, he was a wheelwright (a maker and repairer of wooden wheels). or othe Fist World War young Ernest ims an apprentice at a bakery in is home town, andi was here that he learnt his trade Once the war had fished he could retrn to the cat, tis time moving to Bexleyheath, Kent, o work in the bakery of Hary Nichol. His tine in Kent proved to be fut not ‘only in is career but leo his oe ite, i ‘va here he that he met his wif-to-be Guys ‘la bbs He excelled in competitions, waning ‘many awards a various bakery or confectonary specific exibition. Emest pried himeatf on tention to deta and aecracy. an almost ‘obsession which showed sen is nrcate ‘work As interest in his work grow, he began to ite several artes fr trade-spedc magazines Eventual there was suicent interest to prompt the puliation of his fst book, ‘Commercial Cake Decoration (1928) under the eeudonym name of Nina This book wae designed to 4 prospective appleant to the (Cy and Guilds examination on Desig and Decoration of Four Confectionery, promting the principles of cake desig, use of colour and impact of covering, rising and leering. Most of the designs within this book involve piped scrolls shells and ine work wth accents of By Christine Flinn www.christineflinn.co.uk ‘un sugar peces Unlike today, howeve ‘mest of the run sugar pices were create ect onthe cake and net as an of piece ‘he adjacent images taken fem Commercial Cake Decoration and explains how to produce piped birds recy onto the cake, dearly iastrating how to produce fgure pipedextured tele ir in a rapid mannee ven afer the destruction of Werld Wart his fst book was republished in the late 1940 with ‘an adctional eighty pages. His passion for communicating cake design 50 wll be starting to take on private commizsione again WHAT PROMPTED YOU TO DEVELOP THE PAUL BRADFORD SUGARCRAFT SCHOOL? have been teaching now fr ton years but up unt si years ago it was just alle add onto the cake business. However sx years ago we had one of the wort winters I can remember We couldn't open our shops or cafe for neay ‘sx weeks We had weddings on, but couldnt get designers into make the cakes and when we did make the cakes we couldnt get them to the venue va a rally tough time. Being stuck in the house, Dad came up withthe Idea of cnine tutorials At that te nobody was Going them except for afew YouTube tutorials 0 agninat my ial beter judgement, Paul Bradford Sugercrat School was born. rm thankful or that bad water, because tnd love what | do and haven't looked back since. WHICH OF YOUR DESIGNS 1S MOST POPULAR FOR NOVELTY? WEDDING? Novelty designs often get the most views Perhaps a they appeal to a wider audlence but Interestingly, wedeng cakes get watched right through tothe end most often. Personally eet my niche iin challenging structured novelty cakes and its those designs that have sen the most ws ke my recent Potter's (nl cake that stood thee feet tl IF. YOU COULD BOOK ANY CAKE ARTIST TO FILM WITH FOR THE SCHOOL, WHO WOULD IT BE? “That's net far, but could narrow it down to three. it would be: Mike McCarey, Karen Portaleo ‘and Carlos Lischet. WHAT TOPS YOUR CAKE CAREER BUCKET UST FOR 20177 [im inthe process of converting an outbuilding In the garden to become my new studo so 82 | Fobruary 2017 my dream for 2017 i to get to the end of ny first course there, and see all the amazing caus nd students’ faces. fea that cakes are more about emotion than a physical product and ‘what beter gi that be able to help someone he that emtion to others HOW 1S YOUR PERSONALITY REFLECTED IN ‘YOUR WORK? ‘There ae lot of great cake artists out there, but for me, especially in teaching, you have got te have fun and enjoy it That comes through in your class and inthe cakes that are made “The key objective for mei to ensure that everyone has a great time and so what f the ‘model only has one arm, the student now owe how to make an rm so can ad t cn later That rarely fever, happens, but my personaly | hope shows that iis al bout having good fun and laugh and when things do 9 wrong its less of a drama and they can be sorted out with a smile [ARE THERE PARTICULAR MOMENTS, ARTISTS. (OR CAKES THAT INSPIRED YOU TO BECOME A CAKE ARTIST? | started baking with my Gran from a very young, age then graduated onto decorating bythe age of twelve from then on | aay kre that ‘wanted my own cake shop. At that time my idols were Debbie Brown and Maisie Parish and Ive been lucky enough to have met and worked with them both WHAT WOULD You ‘SAY ARE THE MOST EXGTING DEVELOPMENTS {AND TRENDS IN CAKE DESIGN AND 'SUGARCRAFT, RIGHT NOW? Fight now sugar models are definitely in demand. There are many great artists and particularly he Barbara Rigi (tain Fairies) and Valentina Tezieva whose ‘models have inspired me to change my style. Its tly amazing just how ile they are getting and that's all fee hand without moulds HOW DO YOU OVERCOME ‘CAKE DESIGNERS BLOCK’? Thankluly t doesn't happen too often tut when it does it's the end ofthe word Il sulk about looking for inspiration and rething happens then | start to question ie this the end of eae for me? Then Ml ae a building, ‘tree, a car or animal andthe creative juices Start flowing again. The more uy to come out the longer it takes Bet to gue into it and take time out and lett come back naturally. WHICH OF YOUR COURSES WOULD YOU SAY 1S ESSENTIAL FOR THOSE PROGRESSING FROM KITCHEN HOBBY TO KITCHEN BUSINESS? lloften get asked when wil be good encugh to become a profesional’? lt rarely comes down to the quality of the eae, But more ‘oUt the person and are they able to cope with the rough and tumble involved in running any business Ive been lucky a David hae looked ater the business side of things for me feom the stat, which i ust as well cause Im dyslenic and not great with numbers, butt just shows you even with these barirs there are ays to get through ‘The most important course for anyone thinking of starting a cake business ist & ‘ake design but our Pro course ‘Knowing Your Number’. Once you knew your numbers you ‘can get on with making excting and challenging ‘cakes, which will improve those numbers. Puts courses onine woww.cakedecorationmagazine.co.ukto 290 feature length tutorials! Sign up for a free membership at the Paul Bradford Sugarcraft School today and receive completely free access to all of our Premium cake tutorials for 7 days. No credit card required. Kick start your cake decor ing journey today, with riced at £14.95, so y worth of cake decorating tutorials, absolut 9 290 feature length iccess to over £4,000 free!Free delivery on orders over £59* design-a-cake A Great Range of Sugarpastes... \We supply a huge range ofthe U.K's most popular sugarpastes across the whole spectrum of colour, and in pack sizes from j E ae a ee On ae eee EY exp ome Se tevsuw BAKO The Bect Pricec for Cake Boarde & Boxec... ‘Almost every cake you make vill need a board and a box. We have boards & boxes for every occasion, in all sizes, shapes and colours. 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Here at Cake HO we are desperately romantic and ‘embrace any opportunity to pipe iced and chocolate hearts, cherubs, swags and sweet messages, ‘50, we thought a template guide for Valentines would be most useful for all love and wedding cakes. Trace ourhandpieked| {designs onto baking paper or onto paper ready to cover with acetate for piping and you can use these templates again ‘and again, Play with edible pens, paints or dusts mixed with alcohol or pipe raya icing or meted chocolate for truly decadent Valentine's decorations. Adorn and frame with fondant. ‘modelling chocolate or wafer lowers and dont forget to end us your photos. The only limit with templates is your Imagination. so et it run wild and indulge the one you tove! In the mood for Love? Tithe a romantic journey with us... Q rw tacebookcomycakedecorationandeugarerat © ecakevectag Q worsepinterest.com/CakeDecMagazine Qrestececortonmagezine www.cakedecorationmagazine.co.ukrT) a)Za YO (3) BS eeOGETH an 1S ours 0 PLACE & eto ToS