Cake Masters - November 2019 PDF

MONTHLY CAKE DECORATING MAGAZINE
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ISSUE 86
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NOVEMBER 2019 £4.20 / $8.99
CHRISTMAS
FRONT COVER
8
COMPETITION
WINNER!
CAKE
TUTORIALS!
INSIDE
TOP TIPS
EXPERT ADVICE
COMPETITIONS Gingerbread House
CAKE TRENDS
Let it Snow
day in our
Win prizes every
Chr is t m as !
C o u n tdo w n Santa Claus Cake
ISSUE 86 | NOVEMBER 2019
2 MAGAZINE
My
ISSUETop Picks
80 | MAY 2019
EDITOR'S LETTER
Welcome to the November issue of Cake Masters Magazine!

Christmas is soon upon us, so take a look inside our Christmas
issue for themed cake tutorials and fabulous features.
It is beginning to look a lot like Christmas, my favourite time of year!
I am very happy to announce that our front cover star, and the winner of the Front
Cover Cake Competition in association with Renshaw, is Jean from Cakes with
Character! Her design won the online vote and we are pleased her cake is gracing the
front cover! It is so festive and brightly coloured and we especially loved the adorable
61
elves! Learn how to make it and see all the other runner
up front cover entries from page 30 onwards. Also in this
issue, we have the cutest Gingerbread House tutorial from
Karen Davies Sugarcraft as well as a gorgeous and wintry
46
Let it Snow tutorial from Emilys Cake in association with
Sweet Stamp. 74
We also have the return of our Christmas Countdown!
This is our biggest competition of the year and we are
incredibly excited with the prizes we have to give away
for 2019. Check out our daily prizes on page 14 and don’t
forget to keep an eye on our social media channels from
1st December onwards to enter! We have a wonderful
range of Christmas themed products in this month’s
edition so have a look through and make sure you’re all set
for your yuletide cake designs!
Finally, you could win an amazing bundle of products from

Sweet Stamp on page 82! Simply fill out the crossword for
your chance to win. Good luck!
Best wishes,
Rosie x
Rosie Mazumder, Editor
editor@cakemastersmagazine.com
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Welcome to the November edition of the magazine!

On the Cover Inside are lots of easy to follow tutorials and cakespiration.
82
Every Issue Features
6 Baking Wish List 14 Christmas Countdown
Check out this month's You could win all these prizes
products in our wish list! throughout December!
54 Product Review 18 Hands-on With...
30 8 We test the new Eleganza Prachi Dhabal Deb! Learn more
Modelling Paste from Cake about this egg-free royal icing
Stuff
46 26 Christmas Product Guide
55 Book Reviews Browse these products perfect
We review some of the for Christmas
61 latest books out right now 34 Front Cover Competition
55 Found & Followed Have a look through our gallery
Check out these wonderful of the shortlisted final designs!
Essential Information cakers we're following 45 5 Minutes With...
Our tutorials are divided into simple online Emma Jayne
steps with an image to accompany
part of the process. We have difficulty
60 Ask the Expert 56 Christmas Fruitcake Recipe
ratings for the different levels of Kay Gajra in association
project. One piping bag is the easiest with Rainbow Dust 58 Chocolate Drip Cake Recipe
and four is the most advanced.
66 Social Snippets 68 Collaboration
Amazing cakes we have Learn about the stunning
spotted online Couture Cakers International
collaboration
81 Stockists
All templates for tutorials can be found Take a look at our list 80 Business Bites
on our website of worldwide cake Top tips and business tricks!
www.cakemastersmagazine.com
decorating supplies
If you would like to be featured stockists
in Cake Masters Magazine, join
83 In Our Next Issue
our contributors list to be sent
Get a sneak peek at what's
email updates of how you can get
in our next issue
involved. Sign up via our website,
under the ‘Contact Us’ tab.
NEW
Keep in Touch Eleganza Product Review
Like our Facebook page Modelling
Facebook.com/CakeMasters Paste from
Cake Stuff
54
Follow us on Twitter @CakeMasters
Follow our boards on Pinterest
Pinterest.com/cakemasters
Follow us on Instagram @cakemasters
Sign up to our email

newsletter via our website
4 MAGAZINE
s
s t m a
h e C hri b a ck!
T s
n i OUS
d o w
C ount ABUL ! 14
A F RYDAY
W I N
I Z E EVE
PR
15
8
34 35 36
Front Cover Runner-up Cakes! Our Magazine

Cake Masters Magazine
Tutorials Competition Subscription sign up and queries

+44(0) 1442 820580
8 Gingerbread House 82 Solve the Crossword!
Karen Davies Sugarcraft Win a bundle of Sweet Stamp Front Cover Star
Cakes with Character
21 Christmas Cake goodies!
Emma Chamberlain in
WIN!
Editor
association with Renshaw Rosie Mazumder
Academy editor@cakemastersmagazine.com
30 *Front Cover Competition Editorial Team

Winner!* Hannah Beeson
Grace Arnell
Christmas Tree Party Hanaa Foura
Cakes with Character Laura Loukaides
Rhona Lavis
46 Let it Snow
Emilys Cake in association with Advertisements
Hannah Beeson
Sweet Stamp hannah@cakemastersmagazine.com
49 Llama Drama Cupcakes Tel: 0208 432 6051 or 07939 562567
Daisy Cakes by Sarah USA Representative - Louise Pass
louise@cakemastersmagazine.com
61 Santa Claus Cake Tel: 219-713-7118
My Cake Natalia Cassaballe India Representative - Khushi Malani
70 X-MAS khushi@cakemastersmagazine.com
CAKE RÉVOL India Advertising - Farzana Gandhi
Tel: 00 91 98207 40639
74 Christmas Isomalt Lantern
Maria Magrat Cake Masters Magazine Awards
2nd November 2019
For sponsorship queries, please email
awards@cakemastersmagazine.com
74
Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement may
be copied or reproduced, nor stored in a retrieval
system by any means without prior specific written
authorisation given by the publisher.
WWW.CAKEMASTERSMAGAZINE.COM 5
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Stunning shades - superb performance - outstanding easily coloured using Rainbow Dust ProGels.
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From £2.45 www.renshawbaking.com
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6 MAGAZINE
Part of the NEW Karen Davies Cookie Craft Collection!

The ONLY mould that allows you to mould and bake the
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Rainbow Dust Lustre (Edible Silk) is the simplest way to achieve a You can now create beautiful lettering
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Gingerbread House
- By Alice Kayley, Karen Davies Sugarcraft -
Photography by Dan Burns Natural Selection Design
Alice Kayley from Karen Davies Sugarcraft is a British

cake artist and Karen Davies’ daughter. Alice was
influenced as a child after watching her mum and
attending demonstrations and cake shows with
her across the country. Alice joined the company
four years ago and now designs her own moulds
and cakes, showcasing them at shows and through
magazine tutorials. www.karendaviessugarcraft.co.uk
Equipment Required
• Karen Davies Sugarcraft Gingerbread • Crumbcoating Difficulty Rating
Cookie Mould • 5 15x25cm rectangle sponge cakes
• Karen Davies Sugarcraft Christmas • Royal icing
Cookie Mould • Cornflour
• Karen Davies Sugarcraft Royal Icing • Edible glue
Essentials Mould • Food colourings: green, red, chocolate
• Karen Davies Sugarcraft Rustic brown
Brickwork Mould • Edible dusts: pink, black, white, orange,
• Karen Davies Sugarcraft Piped Shell pearl lustre
Border Mould • Isopropyl alcohol
• Karen Davies Sugarcraft Christmas Tree
Mould
• Drying sponge
• Paintbrushes
• Scissors
• Piping nozzles: #1, #3
• Scrubbing brush
• Cake board
• Carving knife
• Palette knife
• Dresden tool
• Ball tool
• Window template
• Small rolling pin
• Ruler
• Karen Davies Sugarcraft Sugarpaste in
Vanilla or Marshmallow
Step 1a.
1a 1b
Dust the Gingerbread Cookie Mould with
cornflour and tap out excess. Press green
sugarpaste into the heart and buttons
on the dress. Use the ball tool so paste
doesn’t stick to your fingers. Press red
into the straps of the dress.
Step 1b.
Fill the dress with red.
Step 1c.
Colour sugarpaste using brown until you 1c 1d
get a gingerbread colour. Fill the body,
guide any excess over to one side with
your fingers and tear away.
Step 1d.
Flip the mould, peel back and release.
Step 2.
Mould the bow from the Gingerbread
Cookie Mould in green and attach to the
head using edible glue. 2 3a
Step 3a.
Press red into the buttons and dickie bow
of the gingerbread man. Fill the dungaree
straps with green before filling the rest.
Step 3b.
Fill the rest with brown.
Step 3c.
3b 3c
Turn the mould over and release.
Step 4.
Dust the cheeks of both figures pink. Mix
black dust with isopropyl alcohol to make
a paint. Paint the eyes, then finish with a
white highlight in each eye.
Step 5.
Place on drying sponge to dry.
Step 6a.
4 5
Take the Christmas Cookie Mould, dust
with cornflour and tap out any excess. Fill
the Snowman’s hat and scarf with green.
Press white on top and fill the rest.
Step 6b.
Turn the mould over and peel to release.
Step 7a.
Dust the snowman’s cheeks with pink.
Dust the whole body and face with the
6a 6b
pearl lustre. Paint the nose by mixing
orange with isopropyl alcohol. Paint the
buttons and eyes black. Finish by painting
a white highlight in each eye.
Step 7b.
Step 8a.
Dust the Christmas Tree Mould with
cornflour and tap out excess. Mould the 7a 7b
top half of the tree in green.
Step 8b.
Turn the mould over and peel back
to release. Use scissors to trim to the
desired size. Follow the rows of branches.
Step 8c.
Use the #1 piping nozzle to pipe lines of
snow at random across the bottom of
the branches. Use a damp paintbrush to 8a 8b
drag each line of icing up the branches to
create a beautiful fallen snow effect.
Step 8d.
Step 9.
Cover the cake board in white. Use a
clean scrubbing brush to press into the
paste to create a snow effect.
8c 8d
Step 10a.
Stack the cakes on the board to 20-25cm
high. Mark the centre of the roof. Mark
12cm of the way up the cake where the
roof section will begin. Carve the roof.
Step 10b.
Crumbcoat the cake in your choice of
coating (buttercream, ganache, etc).
10 MAGAZINE
Step 11.
9 10a
Use the ruler to measure the front, back
and sides of the house. Roll pieces of
brown to cover each side. Measure to size
and trim using the palette knife before
attaching to the cake.
Step 12a.
Dust the Rustic Brickwork Mould with
cornflour and tap out excess. Roll a piece
of paste the same width and length as
the brickwork. Place on top of the mould
and press and secure into one end. Roll 10b 11
the rest into the mould until you can see
the pattern through the back.
Step 12b.
Turn the mould over and peel back to
release. Position on top of the roof and
trim away any excess bricks.
Step 12c.
Position the next piece underneath. Pipe
royal icing with the #3 nozzle across the 12a 12b
roof tiles. Use the paintbrush to brush the
lines downwards to create a snow effect.
Step 13a.
Roll a sausage of paste and mould the
strip of cornerstones on the Rustic
Brickwork Mould.
Step 13b.
Attach along the roof tiles. Where the
roof pitches, you will be left with a 12c 13a
diamond gap. Mould a corner stone and
cut a diamond shape to attach in the gap.
Step 14a.
Colour paste red and roll out. Mark a
9.5x7cm arched door.
Step 14b.
Use the ruler to mark evenly spaced lines
across the door.
13b 14a
Step 15a.
Hold the window template against the
cake with the bottom two windows in
line with the top of the door and the top
window central and 4cm above the door.
Mark around the template.
Step 15b.
Use the sharp knife to carefully cut out
the paste from the windows.
14b 15a
Step 15c.
Colour paste dark brown. Roll out and
use the template to cut inserts for the
windows. Attach inside each window.
Step 16a.
Dust the Piped Shell Border Mould with
cornflour and tap out excess. Roll a thin
sausage of paste and press into the
medium border. Work up the mould and

15b 15c
tear away any excess at the end.
Step 16b.
Attach around the edge of the roof tiles
and down the sides of the house.
Step 17.
Mould the smallest border and attach
underneath the cornerstone edging and
down the sides of the house.
Step 18.
16a 16b
Dust the Royal Icing Essentials Mould
with cornflour, tap out excess and mould
the smallest three scalloped piped pieces.
Attach centrally above the top window.
Step 19.
Mould the row of pointed piped shells
and attach around the edge of the door.
Mould and attach the piped shells to the
bottom edge of the windows. Trim to fit.
17 18
Step 20.
Mould the mirror image scrolls and attach
above the door. Mould the small S scroll
and attach across the house from the
centre scrolls to the corner of the roof.
Step 21.
Use the #1 piping nozzle to pipe a
window frame pattern in each window.
Use the #3 piping nozzle to pipe a frame
around the outside of each window. 19 20
Step 22.
Use the #1 piping nozzle to pipe a scroll
on each side of the window starting from
the top centre and ending halfway down
the window. Pipe dots decreasing in size
down each side.
Step 23.
Mould four pieces of holly from the
Gingerbread Cookie Mould. Mould the 21 22
berries in red before pressing green on
top to fill the leaves. Attach holly to the
top of each window and the door.
Step 24.
Once the figures and tree are fully dry,
attach to the cake board using royal icing.
Use sponge supports behind until dry.
23 24
For more information, visit:

www.karendaviessugarcraft.co.uk
12 MAGAZINE
O tidings of
colour and joy
‘Tis the season to make your creations
shine bright with Roxy & Rich!
VISIT US AT ROXYANDRICH.COM
CHRISTMAS
1 2
Fractal Colors Entire Colour Range! Karen Davies Cookie Craft Collection!
Make Christmas absolutely magical this year by Win the Karen Davies Cookie Craft Collection worth
winning all Fractal Colors colouring products: 55 £89.95! Five innovative new moulds allowing you to
FunDustic and 32 SuPearl Shine dusts, 19 FullFill Gels, shape and bake perfect cookies. Christmas, Gingerbread,
30 ShimmAir Shine and 19 FlowAir Airbrush Liquids Knitwear, Baby and Wedding! Can also be
and 13 Calligra Brush Pens - all worth £590! used with sugarpaste.
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3 Renshaw
Product
Bundle!
4
Win a selection
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Rainbow Dust
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5 6
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14 MAGAZINE
COUNTDOWN
7 8 Fat Daddio’s 12 Piece
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11 12
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13 14
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15 16
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17 18
Vanilla Valley
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19 20
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21 22 Marvelous
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23 24
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HANDS-ON WITH
Prachi Dhabal Deb
Equipment Required
• Prepared cookies using flood consistency
egg-free royal icing
• Royal icing: red, holly green, olive green,
white, brown, yellow, blue
• Wilton nozzles: #1, #101, #359 (leaf tip)
• PME nozzles: #2, #3, #42, #43
• Flower nail
• Parchment paper
• Flat board
• Shortening
Prachi Dhabal Deb is a multi-
award-winning cake artist based
in Pune, India. She has been
awarded as one of the Top 10
Cake Artists of India in 2017
and 2018 by Cake Masters
Magazine. She was also a finalist
for the Royal Icing Category
in 2017 and 2018 and Best
Magazine Cover in 2017 at the
Cake Masters Magazine Awards.
She is the country manager
(India) and official judge for
Global Sugar Artists Network
and is also a judge for the
Indian Cake Awards. Her work
has been featured in various
national and international books
and magazines.
Vegan egg-free culture is growing

fast due to health choices or
intolerances and I wanted
to introduce to the industry
something which will make royal
icing reachable for a large section
of people. The following are the
characteristics of my egg-free royal
icing:
1. Ready to use and easy to store
2. Good shelf life of 1 year in a
sealed container and 6 months once
the pack is opened
3. Fast drying time
4. Versatile for various techniques of
royal icing
5. Smells and tastes good
6. Smooth and non-gritty
7. Ideal for piping on cakes and
cookies
18 MAGAZINE
Step 1a. Step 1b. Step 1c.

On parchment paper, using royal icing in Build up in four layers then let dry. Attach two pieces together to complete.
two shade of brown and the #101 nozzle,
start piping six petals.

Put parchment on the flower nail and Do three layers for each flower. Fill yellow dots using the #1 nozzle as the
using the leaf nozzle, start piping seven centre of the flower.
poinsettia flowers.

Attach a template on the board and apply Use soft consistency dark and light blue Details can be added using normal
shortening. royal icing to fill the birds as shown. consistency royal icing and the #1 nozzle.
Let dry for a few hours.

Start working on the cookie using the #43 Start filling leaves using two shades of Attach the dried poinsettias and pine-
nozzle. Pipe two irregular circles in brown green. Use brown royal icing to pipe cones using royal icing. Pipe red berries
royal icing. Attach the birds on the brown random twigs. Pipe freehand green lines and white dots. Pipe lines to outline the
circle using royal icing. resembling leaves on the brown twigs. cookie. Pipe dots on the outer line.
F
OOFHFIVE ‘Love Birds'
5s%
e cod
e Sprinkles 90g
Everything for the cake decorator

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Take a look at our online Catalogue (guide only) explosion of colour.
at www.diy-icing.co.uk 100% edible
8A Edwards Road, Erdington, Birmingham, B24 9EP TEL: 0121 384 8236 *Not
Not to be used in conjunction with any other offer. Valid until 31/10/19
30/11/19
Christmas Cake
- By Emma Chamberlain, Renshaw Academy -
Photography by Gill Moore
Emma Chamberlain is a talented cake artist, to the public in April 2015 and quickly
confectioner and qualified chef with more established itself as a leading provider of
than ten years’ experience gained across cake decorating courses to the general
the confectionery industry. For eight of public.
those, she worked for the award-winning
Slattery Patissier & Chocolatiers based In association with
in Manchester, England. Emma currently
works for the Renshaw cake decorating
pillar providing in-depth knowledge and
expertise to the business. Having joined
the company in early 2015 as Applications
Executive creating cakes for tutorials, videos
and other inspiration, she is now is based
at the state of the art Renshaw Academy in www.renshawacademy.com
Liverpool. The Academy opened its doors
Equipment Required
• 10” round x 4” deep cake • 6” round dummy with hollow centre Difficulty Rating
• 12” round board • Piping gel
• Cake Frame Starter Kit • Dusting brushes
• 2kg Renshaw White Ready to Roll Icing • Kitchen paper
• 3 x 180g Renshaw White Modelling • Edible glue
paste • Glue brush
• 400g Renshaw White Royal Icing • Palette knife
• 1kg buttercream • Apple corer
• 2kg dark chocolate ganache • Foil
• Rainbow Dust Lustre: Starlight Comet • Smoothers
White, Shimmer Coffee, Metallic Gold • Flexi smoothers
Treasure
• Rainbow Dust Starlight Silver Saturn
Edible Silk
• Rainbow Dust Grey ProGel
• 500g RKT
• 100g marshmallow
• Trex
• Rolling pin
• Icing sugar
• Cornflour
• Knife
• Ruler
• Katy Sue moulds: Flowers, Roses,
Blossom & Birds
• Karen Davies Cupcake Top – Piped
Roses Mould
Step 1.
Connect the Cake Frame structure. The 1 2
height is 12” from the 10” base plate
to the 6” top platform. Insert the small
platform 10” up from the base plate. This
will confirm which parts you need. Put
away any you don’t require. Separate the
top part of the structure.
Step 2.
Mark the centre of the cake with the ruler
by marking a vertical and horizontal line
across the widest part of the cake. Where 3 4
the lines meet in the middle is the centre.
Step 3.
Use the apple corer to make a hole in the
centre. You may need to do this a couple
of layers at a time as it will be too deep to
cut in one go.
Step 4.
Attach the first layer to the base plate
with ganache. Build the layers around the 5a 5b
structure.
Steps 5a-c.
Attach the next structural centre for
reference while the cake is coated in
ganache. Complete a full layer of ganache
on the top and sides and allow to set.
Then complete the second layer until the
top and sides are neat and smooth.
22 MAGAZINE
Steps 6a & b.
5c 6a
On a clean dry surface, knead the
sugarpaste until pliable. Colour a quarter
with grey ProGel.
Steps 7a & b.
Marble together by adding thin ropes of
grey to the larger white piece and keep
rolling and folding back to the middle
until the grey subtly runs through.
6b 7a
Step 8.
Lightly dust your work surface with icing
sugar and roll out until 4mm thick. Lightly
press the surface with scrunched foil all 7b 8
over to add texture.
Step 9.
Roll pieces of foil into thin strips and lay
onto the surface. Press in lightly with your
hand then roll over with the rolling pin 9 10
with medium pressure.
Step 10.
Drape the paste over the rolling pin and
cover the cake.
Step 11.
Lightly smooth over the surface with a
smoother.
Step 12. 11 12
Create a sharp edge using flexi
smoothers. If any areas lose texture,
lightly press with the foil.
Steps 13a & b.

Attach the cake to the board with royal
icing. Spread a thick layer in the middle
and place the cake in the centre.
Steps 14a & b.

Attach the next section of the structure. 13a 13b
Attach the 6” platform to the 6” cake
dummy with ganache before covering.
Step 15.
Melt marshmallows in the microwave
until melted and fluffy.
Steps 16a & b.

Cover the base tier to keep clean. Attach
the RKT to the structure making sure to

14a 14b
pack in and secure to all exposed areas.
Rub a little Trex on your hands, shape the
RKT into a cone and allow to set. Ganache
the cone so it is smooth and secure.
Cover with a thin layer of grey and white
marbled paste.
Step 17.
Dust over the deep creases with Shimmer
Coffee and Gold Treasure with a dry
dusting brush.
15 16a
Step 18.
Add touches of Starlight Silver Saturn in
patches. Dust all over the surface with
Starlight Comet White with a large fluffy
brush.
Step 19.
To create the stone flowers, knead and
colour modelling paste grey. Dust the
moulds with cornflour and tap out excess.
Press small amounts of the paste into the 16b 17
moulds. Allow to cool in the mould for
a couple of minutes then turn over and
carefully press out to remove.
Steps 20a & b.

Attach the flower pieces to the cake with
edible glue. Attach larger pieces to the
cone first then fill gaps with smaller and
more detailed pieces. Dust with Shimmer
Coffee, Gold Treasure and Starlight Silver
Saturn. 18 19
Step 21.
Colour a small amount of royal icing grey.
Step 22.
Stipple small areas of the cake to add
depth to the texture.
20a 20b
21 22
For more information visit:

www.renshawacademy.com
Photography by Gill Moore

www.gillmoorephotography.co.uk
24 MAGAZINE
O FFFIVE ISSUE 86 | NOVEMBER 2019
% OH
5se code
U ‘Love Birds'
Sprinkles 90g
Happy Sprinkles
Happy Sprinkles beautifully enhance any
cake or cupcakes with instant glitz and
glamour. With a choice of 20 different
mixes, these edible sprinkles will make
your cakes stand out from the crowd with
an eye-catching explosion of colour.
100% edible
Global Sugar Artists

Network Brushes
Designed with both amateur and professional
cake artists in mind, these brushes feature the
finest tips to bring incredible precision to detail
painting. They're perfect for painting the most
intricate details on your cakes where accuracy
is vital.
THE SUGAR PASTE™

This sugarpaste is the perfect blend of
great value and amazing. quality.
Its soft texture makes it easy to work

with, allowing you to roll it thin
without cracking or breaking.
AVAILABLE SIZES - 1KG 3KG 6KG
Not to be used in conjunction with any other offer. Valid until 30/11/19
Take a look at our festive product guide perfect for creating Christmas cakes!
Sprinkle Pop’s most anticipated

Christmas mix is Oh Snow Cute.
It's a blend of icy blues and white
snowflakes punctuated with bright
Christmas red and shiny silver
metallics. Oh, and did you see those
oh snow cute snowmen?
2oz - $9
4oz - $14
8oz - $23.50
Free US shipping
www.sprinklepop.shop
26 MAGAZINE
Your creations deserve a chic makeover with

Roxy & Rich’s bewitching blues! Mysterious
and sophisticated, bright and bubbly, blue is an The Air Art Christmas stencils are laser
undeniably vivid yet daring choice to impress and cut for a precision finish for cake and
charm your guests. The Super Blue Hybrid Lustre other craft uses. The stencils are suitable
Dust will give a beautiful glossy finish like that of with airbrushes as well as painting and
an exotic beetle shell and Royal Blue Fondust® dry brushing lustre dusts.
will give a very rich and ultra-trendy shade to From £2.99
fondant and gum paste. www.vanillavalley.co.uk
Fondust® from £6.99
Hybrid Lustre Dust from £5.20
Retail: www.thecakedecoratingcompany.co.uk
Wholesale: www.cakecraftgroup.co.uk
See the list of retailers at www.roxyandrich.com
if outside of Europe
The Cake Play Isomalt

Nibs are made from 100%
granulated isomalt and
their clear is truly crystal
clear. There are 14 amazing
colours to choose from –
simply melt the number you
need in the microwave and
you’re ready to go!
Get the ultimate traditional Christmas The isomalt is safe to
coloured Ready to Roll Icing from Renshaw in eat and easy to use. The
White, Poppy Red, Lincoln Green and Emerald clarity and colour make
Green – and Royal Icing to decorate. Create it especially suitable
beautiful designs with these colours! for crafting gorgeous
£1.90 decorations to add flair to
Available from all good sugarcraft retailers your creations.
www.renshawbaking.com $12.99
www.cakeplay.com
Look no further this Christmas than these

THREE fantastic moulds from Karen Davies
Sugarcraft. Part of the NEW Karen Davies Saracino Modelling Paste is the best fondant for
Cookie Craft Collection ; these innovative modelling and creating 3D pieces. The balance
moulds allow you to make and bake beautiful cookies. of sugars and cocoa butter ensure perfect
No need for cutters, piping or flooding. Use alongside results in any climate! Gluten-free and without
Karen’s easy cookie craft recipes. Simply mould your hydrogenated fats, it is available in 15 colours
dough and bake! Can also be used with sugarpaste. and 1kg, 5kg and 250g options.
£17.99 each From £2.95
www.karendaviessugarcraft.co.uk www.saracinodolci.co.uk
Colour Mill oil based icing colourings are

specifically designed for use with buttercream,
ganache, Swiss meringue, chocolate, cake mixes,
etc. where the higher fat content often means
conventional pastes or gels don’t work as well. These Julia Usher stencils from The Cake
Flown all the way from Australia by Cake Stuff, Decorating Company enable easy creation
Colour Mill have been described as the next of unique Christmas cookie designs. Ideal
generation of food colour. to decorate your table or as a gift to friends
£5.75 (RRP £7.99) and family, designs include the Joy, Vintage
View all 28 colours at www.cake-stuff.com Ornaments and Winter Wonderland.
£20.69
www.thecakedecoratingcompany.co.uk
28 MAGAZINE
Branch Meetings ● Online Demonstrations ● Workshops ● Skills School ● Members’ Magazine ● Exhibitions ● Training
Demonstrations,
workshops
and
social activities
at local
BSG branches
across the UK
www.bsguk.org/branchfinder
bsguk.org
W MPEOVE NT
R N
N T IO
IN TI R
O C O
FR
!
E
Christmas Tree Party
C
- By Jean Schapowal, Cakes with Character -
O N T
FR VER
CO
In association with
30 MAGAZINE
Jean A. Schapowal from Cakes with entries, and contributes to many online
Character is an award-winning cake collaborations. Jean was also a finalist
artist based in Long Island, New for a Cake Masters Award for best
York, creating cakes for over 15 collaboration and has appeared on
years. Having been a cartooning and numerous television cake challenges.
illustration major in art school, she She loves to create fun and engaging
brings her cartoony, pop, comic book pieces cakes that ‘pop’. When people
style to her creations. Jean competes see one of her creations, they can say
regularly in cake shows across the ‘oh that’s a Jean cake’!
country, placing with many of her
Equipment Required
• Renshaw Extra: White, Red, Black, • Dusts: green, pink Difficulty Rating
Green • Snowflake cutters
• Renshaw Modelling Paste • Rainbow Dust Edible Glue
• 18" cake drum • Water
• Double sided tape • Confectioners' sugar
• White ribbon • Paintbrush
• Gel colours: yellow, pink, sky blue, • Make Your Own Mold Kit
royal blue, red, brown, beige, green, • Craft wire
orange • Extruder
• Dresden tool • X-acto knife
• Bone tool • Poppy Paint Super Shine
• 2" Styrofoam balls • Styrofoam block
• 11x14x0.5” foam core • 2 12" round cakes
• 3" round cutter • 2 8” round cakes
• Rainbow Dust Pearlescent White Paint • 9x13" sheet cakes, stacked and cut into
Metallic a 9” square block (save the cut offs,
• Rainbow Dust Pearl White Lustre pile on the block and form a pyramid)
Step 1.
1 2
Cover the board in red.
Step 2.
Cover the cake in green.
Step 3.
Using the dresden tool, make various
lines in the sides and tops of the cakes.
Step 4.
Complete throughout the entire cake.
3 4
Step 5.
Cut 2” Styrofoam balls in half. Glue 12 to
the foam core or cardboard.
Step 6.
Mix yellow ProGel into white fondant.
Step 7.
Roll out and using the round cutter, cut
out a circle. Dust the tops of the balls
with confectioners’ sugar and attach the 5 6
fondant. Mix pink and light blue into
white fondant and repeat to make four
circles of each colour. Let dry overnight.
Step 8.
Using pearl lustre, dust all the spheres.
Step 9.
For the top of the ornaments, mix silver
fondant and roll out a rope and blueberry

7 8
sized balls. Cut each ball in half. Make a
few notches along the bottom.
Step 10.
Using the flat side of the knife, make lines
along the notch marks.
Step 11.
Using edible glue, brush the backs of the
spheres and apply to the tree.
Step 12.
9 10
Apply the ornament toppers. Cut off a
piece of the silver rope and fold over to
create the hoop. Stick to the top.
Snowflakes
Step 13.
Using the snowflake cutters, make several
sizes and let dry overnight. Paint with the
pearlescent white.
11 12
Step 14.
While the paint is still wet, sprinkle white
over half the snowflakes.
Step 15.
Repeat with silver over the other half.
Attach to the cake using edible glue.
Christmas Lights
Step 16. 13 14
Use Christmas lights with 2” bulbs. Cut
bulbs off the string and prepare a mould.
Roll out the mixture and press the bulbs
into it. Once dry, remove the bulbs.
Step 17.
Press fondant into the moulds and let dry.
Step 18.
Remove and repeat several times. Using
edible glaze, coat the bulb part. Let dry 15 16
then attach to the cake.
Figure
Step 19.
Mix modelling paste in the colours shown.
Save some white.
Step 20.
Roll out a grape sized ball and a 0.75”
thick 5” long rope of red. Cut the rope 17 18
in half. Using a small dummy and small
skewer to support, attach the legs to the
ball. Using the dresden tool, smooth the
seams. Roll out a grape sized piece of
yellow/green. Attach to the red.
Step 21.
Roll out a piece of red to wrap around
the middle.
32 MAGAZINE
Step 22.
19 20
Roll out a 0.75” thick 4” long rope of
yellow/green. Cut in half. Roll a square
of red for a pocket. Apply the red around
the waist and smooth. Roll out strips
of red for the straps. Attach the arms,
pocket and straps and smooth all seams.
Create yellow buttons.
Step 23.
Roll out two balls of brown for the shoes.
Form into teardrops and flatten the larger
ends. Curl up the pointed ends and attach.
21 22
Step 24.
Roll out a golf ball sized piece of beige.
Make two eyeholes and add black dragees.
Roll out a ball of beige for the nose. Using
the X-acto knife, create a smile. Using the
dresden tool, open the mouth.
Step 25.
Add dimples with the bone tool. Add red
inside the mouth. Roll out pea sized balls 23 24
of beige for the ears. Shape into teardrops
and flatten. Attach to the head. Roll out
four tapered pieces of yellow for the hair.
Apply a 0.5” circle of yellow to the back of
the head. Add the yellow a piece at a time.
Step 26.
Dust pink on the cheeks and nose. Add a
dot of white to the eyes. Attach the head.
Step 27. 25 26
Roll out a grape sized ball of red. Roll into
a teardrop. Flatten along the bottom and
form a point on top. Bend the top of the
hat. Roll out a rope of white and wrap
around. Texture using the bone tool.
Apply to the top of the head. Roll out a
tiny ball of white and texture. Attach to
the end of the hat.
Step 28.
Roll out two blueberry sized beige balls. 27 28
Pinch an end and flatten the other.
Step 29.
Using the X-acto knife, begin forming the
fingers and thumb. Separate the fingers
smoothing and shaping as you go.
Step 30.
Attach, shape and form both hands to set
the pose. Repeat for all the elves.
29 30
For more information about Jean

and her work, visit:
www.facebook.com/momschap
www.cakeswithcharacterbyjean.com
FRONT COVER COMPETITION

FINALISTS
Take a look at our amazing front cover competition finalists
In association with
Snowdog
- By Sharon Perrins -
Find the tutorial at www.cakemastersmagazine.com

34 MAGAZINE
FRONT COVER COMPETITION FINALISTS
In association with
Cable Knit Christmas

- By Tanya Halas, Cake Heart -

Nativity Cake
- By Anna Mathew Vadayatt, Cake Canvas - happiness in a box -
In association with

36 MAGAZINE
Tree Farm Truck

- By Becky Holman, Bit of Whimsy Cakes -
In association with

Fault-Line Gnomes
- By Deepa Gaikwad-Karande, D's Sweet Creations -
In association with

38 MAGAZINE
In association with
Christmas Elf Party

- Jen Lofthouse, Darrowby Cakes -

In association with
Snowflake Sleigh
- Katarina Pfaffenrot -

40 MAGAZINE
In association with
Painted Christmas
- By Nina Evans Williams, Nina's Cake Cabin -

In association with
Ice Skate
- Paula Norambuena, Tortas Mágicas -

42 MAGAZINE
In association with
Family Christmas
- By Vicky Teather, The Yellow Bee Cake Company -

5 MINUTES WITH...
Emma Jayne
Early Beginnings many more on
Q: When did your cake journey begin? this amazing
A: My cake journey began in 2012 with no journey
knowledge of the cake industry, materials or teaching and
how to use them, but I learned quickly. sharing my
skills with
Birthday Cake Dream others. It
Q: If you could get a cake artist to make your is hard to
next birthday cake, what would it be and who choose one
would make it? place I’ve
A: There are so many cake artists I look up travelled
to and I am in awe of their talents so this is a to that I’ve
hard one. I would ask Lucia Simeone to make enjoyed
just what she does – her beautiful, simplistic, most as
tasteful designs which are breathtaking. they’ve all been amazing but
if I have to mention one, it would be Australia. I
Work/Life Balance have made many friends along my journeys but
Q: How do you manage a work/life balance? as I have toured Australia, which is a beautiful
A: Work/life balance has been non-existent for country and I have returned a few times, there
many years while my business has grown. Now are friends I long to see every time I return plus
things are slightly different as I am travelling new students to meet which I love.
teaching in many countries which is a joy and
gives me time with my family on my return. I Favourite Creation
still make cakes but not on the scale I once did Q: What is your favourite creation to date and
which between travelling, teaching and cake why?
making is now giving me a work/life balance. A: My favourite creation has always been
my Avatar. This piece was my first ever cake
Lifeline Tools sculpture and at the time, I didn't know what I
Q: What three tools can you not live without? was doing as this was new ground for me. Once
A: Dresden tool, scrubbing brush and good I started, I loved creating her. She was covered
quality paintbrushes. with Renshaw sugarpaste and modelling pastes
as at this time, I knew nothing about modelling
Cake Heroes chocolate. Melanie Underwood from Cake
Q: Who are your cake heroes? International kindly arranged for me to exhibit it
A: There are so many cake heroes in my eyes at CI in 2014 and this started me on my path to
so here are some I look up to and admire the exhibiting at CI ever since! This sugar sculpture
incredible talents of: Karen Portaleo, Marta will always be close to my heart as it opened the
Hidalgo, Dorothy Klerck, Margherita Ferrara, doors to so many possibilities and I will always
Lucia Simeone, Elza Baldzhiyska, Natalie be eternally grateful to Melanie, the CI team and
Sideserf, Avalon Yarnes, Tuba Geçkil, Daniel so many more, including Cake Masters, for their
Diéguez, Isabel Tamargo, Carla Puig, Benny incredible support!
Rivera, Marc Suárez. And there are many more.
Future Plans
Mottos/Mantras Q: What plans do you have for 2020?
Q: What mottos or mantras do you have? A: For the remainder of 2019, I have my display
A: My mottos are: made for Cake International, my polar bear
We are all the same, equal in my eyes. Iorek Byrnison and the girl Lyra Belacqua from
Treat others as you would be treated. the Philip Pullman stories, His Dark Materials,
Life is precious, be kind, love the people you are which I’m looking forward to exhibiting early
with and meet, learn and appreciate others and November. I then continue travelling teaching
their talents, whatever they may be, and enjoy until the end of the year. For 2020, I have Dublin
every minute on this earth. and Canada early in the year and many new
projects and class material to come along with
Travelling Worldwide cake orders and teaching. I’m looking forward to
Q: Where have you travelled to that you really what the year holds and new creations.
enjoyed and why?
A: I’ve travelled many places far and near
home from Taiwan, Crete, Germany, Geneva and
Find out more about Emma and her work:

www.facebook.com/Emma-Jayne-Cake-De-
sign-212660038767761
Let it Snow
- By Emily Coyle, Emilys Cakes -
Emily is an up and coming cake designer with a versatile

skillset and really unique designs. She always challenges
herself with different projects and techniques. On her In association with
Facebook and Instagram, you can see her tutorials and
work to be inspired. She is also a sugarcraft teacher
teaching everything from basics to beautiful sugar flowers.
With many requests for international teaching, Emily might
be hosting a class near you soon! She was involved in the
development stages of Sweet Stamp and loves the trendy
and versatile application of this product on her cakes. Last
year, her autumn cake featured on the front cover of Cake
Masters Magazine and went viral worldwide. Here is her
take on a frosty festive themed cake. www.sweetstamp.online
Equipment Required
• Sweet Stamp - Elegant • Dipping solution
• Sweet Stamp - Snowflakes • Piping bag
• Sweet Stamp - Perfect Pour • Smoothers
• Sweet Stamp Blank Canvas Cutter & • Ball tools
Topper • Parchment paper
• Sweet Stamp PickUpPad • Sanding sugar
• Sweet Stamp - Professional Brush Duo
• Sweet Stamp Deluxe Dusting Brush
• Edible Art Paints: Deep Pink, Pastel Difficulty Rating
Blue, Blue, Navy Blue, White, Lilac
• White sugarpaste
• Wilton white candy melts
• Rolling pin
Step 1.
Select letters from the Sweet Stamp using
1 2
a sticky ball of paste and arrange. Use the
Blank Canvas cutter as a guide to make
sure they fit. Using the PickUpPad, peel
off the protective film and press onto the
letters. Leave to one side.
Step 2.
Roll out paste (a firm paste is ideal) to
roughly 3mm thick. Using the cutter, cut
out the shape.
Step 3. 3 4
Apply a small bit of water to the cutter
with a brush or small spray bottle.
Carefully pick up the paste and lay on top.
Step 4.
Using the PickUpPad, press into the paste
using even pressure roughly 2mm deep.
Step 5.
If the words have duplicate letters,
individually press in after.
5 6
Step 6.
Repeat with Sweet Stamp - Snowflakes.
Step 7.
Use a smoother to smooth any ridges
on the top and sides created from
embossing.
Step 8.
Apply a generous wash of dipping
solution using the fluffy brush. Using
pastel blue diluted with dipping solution, 7 8
begin to build up colour around the sides.
Step 9.
Repeat with blue and navy working out
to the edge the darker you go. Leave to
fully dry.
Step 10.
Squeeze deep pink paint into the Perfect
Pour bottles. Dilute until you have a more
fluid consistency. Test out on a separate 9 10

piece of embossed paste to make sure
it flows nicely. Hold the bottle upright
and gently squeeze the sides to create
suction (this will give you more control).
Carefully bring the needle down to the
embossed letters and begin to squeeze
gently. Be careful not to squeeze out too
much. For any stubborn areas, use a tiny
brush to guide the paint. Repeat for the
snowflakes in lilac.
Step 11.
To finish, paint simple snowflakes and 11
crosses by hand.
Step 12.
For the white dots, use various sized ball
tools, dip into white paint and simply dot
around the blank canvas. Leave to fully
dry before picking up!
Chocolate Icicles
Step 13.
Melt the candy melts in short bursts in
the microwave until fully melted. Fill the
piping bag and cut a roughly 4mm hole
at the end. Pipe a rough icicle shape onto
parchment. If you are not confident with
this, print off templates and lay under the
parchment.
Step 14.
While the candy melts are still wet,
generously sprinkle over sanding sugar.
Make sure not to miss any spots.
12 13
Step 15.
Leave to set fully and carefully remove
from the parchment shaking off any
excess sugar.
Steps 16a & b.

Apply white candy melts to the back to
stick securely onto the cake.
14 15
For more information about Emily

www.facebook.com/emilyscakes.online
Instagram @emilyscakes.online
In association with
16a 16b
48 MAGAZINE
Llama Drama Cupcakes

- By Sarah Bray, Daisy Cakes by Sarah -
Sarah is a former teacher and now miniatures, began. Since then, she has
cupcake decorator and sugarcraft tutor entered many competitions in cupcake
with a passion for making anything and miniature wedding cake categories
that’ll fit on a cupcake, including a winning a number of golds, silvers and
collection of miniature wedding cakes being placed several times. She was
entitled ‘To Have And To Hold’. In also a finalist for the Cupcake Award
2014, she entered her first cupcake at the 2018 Cake Masters Magazine
competition and that was probably Awards.
when her love of cupcakes, in particular
Equipment Required
• Sugarpaste: white, red, black • Foam drying mat
Difficulty Rating
• Tylose • Work board
• Sugarflair pastes: Aqua, Bitter Lemon/ • Rolling pin
Lime, Eucalyptus, Shadow Grey, Rose • Paintbrushes
Pink, Dark Brown, Peach • Craft knife
• 4mm black sugar pearls • Sharp knife
• Fine black edible pen • Dresden tool
• Pale pink edible dust • Ball tool
• Sugar glue • Star plunger cutters
• 58mm round cutter • Small sharp scissors
• 13mm square cutter • Smoother
• 23mm oval cutter • Extruder and small round hole disc
Llama with Hat

1 2a
Step 1.
Colour white paste with aqua and treat
with tylose. Roll discs and let dry.
Steps 2a & b.
Roll four marble sized balls of white. Press
onto the board to flatten the base and
rotate at an angle to create a cone shaped
leg. Repeat for each leg. Glue two together
and mark a line for a hoof 3mm from the
base. Repeat for the other legs. Use the
craft knife to scratch at the surface in a 2b 3
picking motion down to the hoof line.
Step 3.
For the body, roll a 15g ball of white into a
cone. Bend the body in half so the narrow
end becomes the neck. Use the tip of the
knife to pick at the surface of the neck and
body to texture. Shape the top of the neck
for the head.
Step 4.
Make a diagonal cut on each leg so the 4 5
body sits neatly on top.
Step 5.
Secure the body to the legs with sugar
glue adding texture to joins with the knife.
Steps 6a & b.
Roll a lime green sausage and flatten with
the rolling pin. Wrap around the neck and
mark the length. Remove excess. Make
tassels by pressing the end of the dresden
tool into the paste. Wrap around the neck 6a 6b
and secure with sugar glue.
Steps 7a-c.
Take a marble sized piece of white and
roll halfway down to create a skull. Roll
your thumb over where the eyes will go.
Roll a marble sized ball of red and indent
the base using your thumb so it sits on
the head and attach. Roll two teardrops
of red and trim the point. Secure onto the
50 MAGAZINE
sides of the hat and glue the head onto

the neck. Indent for eyes and press black
7a 7b
sugar pearls in. Glue the head to the body.
Make two holes for ears. Make a bobble
for the hat and texture with the knife. Add
texture around the eyes. For the ears, roll
ovals from white paste and mark down
the centre with the dresden tool. Secure
into the holes. Take a piece of grey, shape
a flat oval and glue on the face. Roll a tiny
sausage of pink and bend in half. Create a
heart with the knife to stick to the muzzle.
Step 8. 7c 8
Secure an oval of aqua over the back. Roll
balls of red and attach.
Step 9.
For the cactus, roll a large marble sized
piece of eucalyptus into a ball and mark
lines. Cut a lime green star for the top and
attach. Stick the llama and cactus to the
topper with sugar glue.
Step 10.
Add a teardrop of white for a tail and 9 10
texture with the craft knife as before.
Llama with Presents
Steps 11a & b.

Repeat to create the basic llama. Mark
dents for eyes and holes for ears. Add
texture to the head and make a heart
shaped curve over the eyes. Make oval
ears and glue into the holes. Add in black
pearls for eyes and a grey oval for the
muzzle. Make a pink heart and secure. 11a 11b
Steps 12a & b.
Cut an oval of eucalyptus and place over
the back with sugar glue. Finish the saddle
with small balls of red. Cut two presents,
one in lime green and one in aqua. Roll
two strips of red and cross over each
present. Stick the presents on top of each
other on the back.
Step 13.
Roll three balls of lime green and flatten 12a 12b
slightly. Stick together.
Step 14.
Stick the llama and cactus to the topper.
Add a tail and texture with the craft knife.
Llama with Garland
Steps 15a & b.

Create the basic llama. Make two holes
for ears and two inside for antlers. Add
texture to the front of the head, over the
top of the eyes and down the back of the 13 14
head to the neck. Roll two pieces of brown
into teardrops and flatten. Cut three slits
and spread out. Stick into the inside holes.
Stick ears into the outer holes. Add black
sugar pearls for eyes, a grey muzzle and
pink nose. Roll a sausage of eucalyptus and
wrap around the neck. Cut off excess. Snip
at the wreath. Add balls of red for berries.
Step 16.
To make the cactus, roll a marble sized
15a 15b
piece of lime green into a cone and flatten
the narrow end. Use the dresden tool in a
rocking motion to create lines.
Step 17.
Roll a brown teardrop. Roll the rounded
end between your finger and thumb to
create a head. Pinch the narrow end flat to
make a tail and curve up. Add a teardrop
of red to the tummy and two teardrops of
brown for wings. Add a triangle of orange
for a beak and mark on black dots for eyes. 16 17
Stick the robin on the cactus.
Step 18.
Attach the llama and cactus to the topper.
Attach a teardrop of white for a tail.
Llama with Fairy Lights
Step 19.
Repeat to create and assemble the basic
llama. Finish the head by adding two ears,
two black pearls for eyes and a light grey 18 19
muzzle with a pink heart.
Step 20.
For the cactus pot, roll red at an angle and
cut off a 1.5-2cm long section.
Step 21a & b.

Roll a cherry tomato sized piece of
eucalyptus into a teardrop and flatten
slightly. Press the pointed end on the
board to flatten the base. Indent the sides
with the ball tool. Roll two small teardrops 20 21a
of eucalyptus. Glue into the holes and
bend upwards. Leave to dry.
Step 22a & b.

Glue the cactus to the pot. Attach the
llama and cactus pot to the topper. Use
the extruder to roll black paste into a wire.
Drape over the cactus, across the front and
around the llama. Secure the end draped
over the cactus and remove excess. Roll
teardrops of lime green, aqua and red
paste and attach to the wire with sugar 21b 22a
glue to make little lights. Continue adding
lights carefully around the llama too.
Finishing Touches
Step 23.
Use a soft brush and a very small amount
of pale pink dust for the rosy cheeks.
22b 23
For more information about Sarah

www.daisycakesbysarah.co.uk
www.facebook.com/DaisyCakesbySarah
Instagram @daisycakesbysarah
52 MAGAZINE
NEW Christmas Cookie Mould. 3 adorable
figures. For sugarpaste and cookie dough!
Follow us on: 0151 643 0055

www.karendaviessugarcraft.co.uk
*NEW* Eleganza Modelling Paste

This month, we had the chance to white and two mittens, two boots the arms, hat and body for texture.
try Eleganza, the brand new edible and a belt using the black. The paste Although we had been working on
modelling paste by the people who coloured well and didn’t appear the figure for a little while, it was
PRODUCT REVIEW
brought you Couture sugarpaste. grainy or break down after the gel still soft enough for us to add extra
Created for professional cake colours were combined. We were detailing. This is a great feature for
decorators and sugarcraft artists, also very impressed with how modelling paste as you don’t feel you
Eleganza is made to the very highest successfully it held its shape; we have to rush to finish what you’re
quality. To test the paste, we decided were able to build and form each working on before it fully sets.
to make a Father Christmas cake piece in no time without signs of
topper. misshaping or sinking.
To begin, we took a tennis ball sized

piece and kneaded until smooth.
Eleganza is naturally firm so you may
have to knead well to soften before
use. We really like that it is provided
in 1kg tubs, giving you plenty to
work with and an airtight place to To complete our Father Christmas,
store any unused paste for another we dusted everything in a light layer
project. After applying more white trim to the of edible gold lustre using a dry soft
jacket, we affixed the face using the brush.
flesh tone piece inserting a cocktail
stick through the body to keep the Overall, we were very impressed
head stable. To create the eyes, we with the new Eleganza modelling
pressed in two sugar pearls and then paste. It’s smooth but stable texture
added the beard using more white and slower drying time make it
paste. To finish the basic shaping, we fantastic to work with. It’s supplied
attached a hat with a white trim and in resealable tubs, has a wonderful
fluffy ball. At this point, we hadn’t sweet vanilla flavour and helps
After kneading, we divided into five used any edible glue or water to produce fabulous cake toppers and
parts, a larger piece for the red areas, secure the pieces, the paste seemed detailing for all your cakes, cupcakes,
two smaller for the white and flesh to bond itself together quite well but cookies and more.
tone areas and an even smaller for it’s always recommended to use a Highly recommended!
the black elements. The paste had a little edible glue where needed to be
lovely smooth texture and didn’t feel extra safe.
sticky, even with warmer hands!
Find out more:

www.cake-stuff.com
To exaggerate the fluffy trims, we
To start building Father Christmas, used a dresden tool and lightly
we formed a body, two arms and dotted around all the white areas
two legs using the red portion, a except the beard. Using the dresden
fluffy trim using a tiny piece of the tool again, we added creases to
54 MAGAZINE
Book & Tutorial Reviews
Fairytale Baking: Recipes Sugarcraft Flowers Chocolate The Great British Bake Off:
& Stories Marilyn Hill FERRANDI Paris The Big Book of Amazing
Christin Geweke GMC Publications Flammarion Cakes
Murdoch Books £14.99 £19.95 Paul Hollywood, Prue Leith
Photography by Yelda Photography by Ryan Photography by Rina and The Bakers
Yilmaz Braidley Nurra Sphere
£20 £20
If you’re looking to turn This book combines
Whisking you away on a your hand to sugarcraft, beauty with technicality This beautiful book of
baking adventure with this is the ideal book! in this fascinating guide delicious recipes really does
inspiration from fairytales Sugarcraft Flowers to working with your own have something for everyone.
such as Snow White and encompasses detailed step- chocolate creations. You’ll The bakers have excelled
Hansel and Gretel, Christin’s by-step instructions for be shown all the tips and themselves and between
enchanting book transports how to make realistic and tricks you need and soon them, have provided a book
you back into childhood. exquisite sugar flowers. The move on to following of mouth-watering creations
Guaranteed to captivate clear and easy instructions some of the delectable with colourful imagery and
your eyes, it is bursting with are married with gorgeous recipes. With clear images easy to use instructions. This
recipes including Rose-red close up photographs to and straightforward text, has everything from classics
Marbled cheesecake, Mocha create a range of flowers this book is perfect for to more unusual, yet tasty,
Cupcakes, Plum Doughnuts such as honeysuckle, wild everyone. recipes.
and much more! roses and red poppies.
Found & Followed

There is an abundance of beautiful cakes around the world and we want some inspiration too! We
scoured the web to the find these amazing cake designers that we just had to follow!
ROSERAÉ CAKES THEA LOVE CAKES

We love Roseraé Thea Love Cakes has some
Cakes’ feed! The muted really elegant and clean
colours, floral décor and creations from a rainbow
tiered designs make cake, unicorn cupcakes and
for a very beautiful a simple beach cake, we love
collection of cakes. them all.
@roseraecakes @thealovecakes_
TINY TUDOR CREATIONS

BUTTER.CREAMERY
Check out these cookie
Over at Butter.Creamery, creations by Tiny Tudor
there are plenty of lovely Cookies with small detail,
cakes to admire; we love bold colours and a whole
this painted meringue range of designs.
design!
@ butter.creamery @ tinytudorcookies
56 MAGAZINE
Christmas Fruitcake
Makes 23cm and 16cm round cakes into a very large mixing bowl and strips, one each to cover the sides of the
stir together. Add two tablespoons of cakes.
Serves 60 brandy then the creamed mixture to
the fruit and stir well with a large metal Heat the apricot jam in a small pan over
FOR THE FRUIT CAKE: spoon until evenly combined. a low heat to loosen. Brush the top and
475g salted butter, softened sides of each cake with the warm jam.
475g dark muscovado sugar Divide the mixture proportionately Place the appropriate circle of almond
8 eggs, beaten between the two tins. Level the tops paste on top and wrap the appropriate
475g self-raising flour, sifted then bake: the 23cm cake will take strip around the side trimming any
1½ tsp mixed spice 3½-4 hours and the 15cm will take excess and pressing the seam together
¼ tsp nutmeg about 2½ hours – or until firm to where the pieces meet. Loosely cover
Pinch of salt the touch, a rich golden brown and a the cakes with baking paper and leave
500g raisins skewer inserted into centres comes out for at least 24 hours before adding the
500g currants clean. If they are colouring too much, royal icing.
500g sultanas cover with foil for the remaining baking
75g each of green and red glacé time. To make the royal icing, whisk the egg
cherries, quartered whites with an electric hand whisk for
125g candied peel, chopped Once baked, leave to cool completely 1-2 minutes, until frothy. Whisk in the
50g angelica, chopped in the tins then remove onto a plate icing sugar and stir in the lemon juice
Finely grated zest of 1½ unwaxed or board leaving the baking paper and glycerine. Whisk together until the
lemons attached to the sides and bottom to icing is thick enough to hold stiff peaks.
2 tbsp brandy, plus extra for feeding the keep moist. Don’t worry if there’s a
cake little dip in the top of each cake. Using a palette knife, spread the tops
and sides of the cakes with royal icing.
FOR THE ALMOND PASTE: Use a skewer to pierce the cakes Smooth around the sides and rough
800g ground almonds all over taking care not to pierce all up the tops to create a snow effect.
400g caster sugar the way to the bottom. Spoon two Leave the cakes overnight at room
400g icing sugar, sifted tablespoons of extra brandy into each temperature to allow the icing to
2 tbsp vanilla essence cake then cover with baking paper and harden then store in a tin or box until
Juice of 2 lemons wrap in foil. Place in a tin or box to needed. Don’t wrap the cakes in cling
3 eggs, beaten store. film or use a plastic box as they will go
6 tbsp homemade or good quality mouldy.
apricot jam Uncover the cakes once a week for the
next four weeks, each time feeding with
FOR THE ROYAL ICING: a tablespoon of brandy each.
4 egg whites
1kg icing sugar, sifted About a week before you intend to
The Great British Bake Off: The Big Book
4 tsp lemon juice serve the cakes, make the almond paste.
of Amazing Cakes
2 tsp glycerine In a bowl, using a wooden spoon, mix
Recipes by Paul Hollywood, Prue Leith
together the almonds, caster sugar and
and The Bakers
Heat the oven to 150°C/130°C icing sugar. Add the vanilla, lemon juice
Sphere
fan/300°F/Gas 2. and enough of the beaten eggs to give
a stiff paste (you may not need all the
Beat the butter and sugar in a stand egg). Chill for 30 minutes to firm up.
mixer fitted with the beater on medium
speed for 5 minutes until pale and For the 15cm cake, you will need about
creamy. With the mixer on a low speed, 550g paste and for the 23cm cake,
add the eggs a little at a time beating about 950g. On a surface lightly dusted
well between each addition. with icing sugar, roll out half of each
weighed portion of almond paste to
Place the flour, spices, salt, raisins, a circle large enough to cover the top
currants, sultanas, glacé cherries, of each cake and 1-1.5cm thick. With
candied peel, angelica and lemon zest the remaining paste, roll out two long
58 MAGAZINE
Chocolate Drip Cake
Serves 12 eggs one at a time beating well between final fifth over the top. Smooth off any
each. Add the flour and baking powder excess. Chill for an hour.
FOR THE BROWN BUTTER SPONGE: until combined. Divide the mixture
250g unsalted butter, diced equally between the tins and bake for Repeat the buttercream process using
200g light muscovado sugar 20-25 minutes until a skewer inserted two thirds of the buttercream to create
4 eggs into the centres comes out clean. Leave a thick, even coating. Chill the cake
200g self-raising flour, sifted to cool in the tins for 5 minutes then on while you make the chocolate shards.
1 tsp baking powder a wire rack to cool completely. Melt the dark and white chocolates in
separate bowls over pans of simmering
FOR THE CHOCOLATE SPONGE: Re-line the tins. To make the chocolate water. Pour the dark chocolate
200g unsalted butter, softened sponges, beat the butter, sugar and randomly over the lined baking tray
200g golden caster sugar vanilla together in a stand mixer fitted then pour over the white to fill gaps.
1 tsp vanilla paste with the beater on medium speed for
4 eggs 2-3 minutes until pale and creamy. With Drag a cocktail stick through to marble.
50g cocoa powder the mixer on a low speed, add the eggs Bang the tray on the work surface to get
2 tbsp whole milk one at a time beating well between rid of any air bubbles then leave to set.
180g self-raising flour, sifted each. Add gold leaf as it sets. Once set, use a
knife to cut the chocolate into shards.
FOR THE BUTTERCREAM: Combine the cocoa powder and milk in To make the decoration, melt the dark
200g 70% dark chocolate a bowl then add to the batter and beat chocolate in a bowl set over a pan of
100ml double cream on medium speed for 30-60 seconds simmering water. Remove from the heat
500g unsalted butter, softened until combined. With the mixer on and leave to cool for 2-3 minutes.
2 tsp vanilla paste a low speed, add the flour until just
1kg icing sugar, sifted combined. Divide the mixture equally Pour the chocolate into the piping
between the tins and bake for 20-25 bag and cut a 5mm hole in the end. To
FOR THE SHARDS: minutes until a skewer inserted into the pipe the drip, hold the bag at the top
100g 70% dark chocolate centres comes out clean. Leave to cool of the cake and move around the edge
100g white chocolate in the tins for 5 minutes then turn out allowing the drips to trail down the
Edible gold leaf (optional) onto a wire rack to cool completely. sides. Pipe chocolate over the top of the
cake and spread with a palette knife.
TO DECORATE: To make the buttercream, put the Use the remaining buttercream to
200g 70% dark chocolate, melted chocolate and cream in a bowl set over attach the shards, fruit and gold
Strawberries, raspberries or cherries a pan of simmering water. Stir for 2-3 cherries as well as extra pieces of gold
(or a mixture) minutes to a smooth ganache. Remove leaf if you wish.
Edible gold spray (optional) from the heat and leave to cool.
Beat the butter and vanilla in a stand
2 x 20cm sandwich tins, greased and mixer fitted with the beater on high
lined (base and sides) with baking speed for about a minute until creamy
paper and smooth. Add the icing sugar a
Large baking tray, lined with baking quarter at a time beating slowly at first
paper then increasing the speed for a minute. The Great British Bake Off: The Big Book
Cocktail stick Slowly add the cooled ganache and of Amazing Cakes
Medium disposable piping bag beat until fluffy. Spoon a third of the Recipes by Paul Hollywood, Prue Leith
buttercream into a bowl and set aside. and The Bakers
To make the brown butter sponges, Sphere
melt the butter in a pan over a medium- To assemble, level the sponges. Put
high heat, reduce the heat and simmer a dab of buttercream on a cake plate
for 8-10 minutes until the butter starts then top with a brown butter sponge.
to brown and smell like popcorn. Leave Cover with a fifth of the larger portion
to cool then chill for 1-2 hours until set. of buttercream. Top with a chocolate
sponge and spread with a fifth of the
Heat the oven to 200°C/180°C buttercream. Repeat for the second
fan/400°F/Gas 6. Beat the cooled brown butter sponge and a further
brown butter and the sugar in a stand fifth of the buttercream. Place the final
mixer fitted with the beater on medium chocolate sponge on top.
speed for 2-3 minutes until creamy.
Spread another fifth of the buttercream
With the mixer on a low speed, add the around the side of the cake and the
Ask the Expert
Cake Conundrums and Decorating Dilemmas!
if making up a batch of fondant with Painting with Metallic

Rainbow Dust ProGel, I add a little bit Q: What is the best way to paint with
of modelling chocolate to make my metallic paints?
fondant a little smoother and easier A: The best way for colouring with
to mix. Rainbow Dust Paint Metallic is in thin
layers. I paint a layer, leave to dry
Kay Gajra Fading Colour and build up with a few layers to get
Q: Sometimes the colour on my an even pure tone and shine. If it’s a
Kay Gajra is a self-taught fondant fades, can you tell me why metallic powder paint, I dilute with
cake artist who specialises in
this is? glaze as you then get a more intense
sculpted realistic cakes that are
A: Normally fades in fondant are shine.
airbrushed and hand-painted.
caused by sunlight. Don’t put pieces in
direct sunlight as they tend to fade or Buying Brushes
Airbrushing change colour. Q: I need to buy a set of brushes
Q: What tips do you have for for applying dusts, what do you
airbrushing a whole cake? Edible Glitter recommend?
A: My best advice is to slowly build Q: What is the best way to stick edible A: I recommend you buy a few sets.
up colour with layers. The worst glitter on a cake? You need a few brushes if you use
thing to do is flood the cake with too A: I tend to use piping gel/water as with glaze as it ruins them and it
much colour at once. This is when glue. If Rainbow Dust edible glitter won’t hurt your pockets to dispose of
you can get blotchy and dripping is on a side, as it’s chunkier than the them. But you also need a good set for
colour. Rainbow Dust fine glitter, I would coverage and also fine details. I’ve just
personally use piping gel. If on a flat used the Global Sugar Artists Network
Even Colours surface, I would use water to softly brushes which were fab with beautiful
Q: When airbrushing, how do you stick. nibs for details.
ensure an even spread of colour?
A: The best way to get even Food Art Pens
coverage is to hold your gun about Q: When using food art pens, what is
15-20cm away, spray evenly in a the best way to use them for detailing?
circular movement and slowly build A: When using Rainbow Dust edible
up. Also invest in a turntable as it food pens, I won’t draw on fondant www.facebook.com/kaykes1
makes life sooo much easier when straight away as it tends to pull at
you have a gun in your hand. fondant. So my best tip would be
to cover the day before and let the
Colouring Fondant fondant go a little harder to get a
Q: I have a lot of fondant to colour cleaner line on details. Also with
in a certain shade, what tips do you Rainbow Dust pens, you have the dual
have for doing this quickly? ends for different sizes.
A: I love to airbrush all cakes from www.facebook.com/rainbowdustcolours
white so this makes colouring a cake www.rainbowdust.co.uk
a lot faster if it is a large space. But
60 MAGAZINE
Santa Claus Cake

- By Natalia Casaballe, My Cake Natalia Casaballe -
Photography by José Bertola Fotografia
Natalia started making cakes in 2012 edible materials. Natalia has participated
with a concrete idea of using artistic in international collaborations such
techniques and resources to create as Children's Classic Books Sweet
original, creative and customised Collaboration and the Avant Garde
designs. The children's theme is the one kinetic art and high-tech haute couture
she has developed the most, although collaborations by international group,
there is also a special place for delicate Bakerswood. Since 2016, she has started
and romantic designs for wedding decoration workshops and classes where
cakes and events. She especially enjoys she has found a new opportunity to
creating cakes that mimic objects and share this activity with others.
animals, reproducing features with
Equipment Required
• Airbrush • Metal ball tool
• Ruler • Brushes
• Roller • Cakes: 18cm round x 18cm high, 11cm
• Blade square x 11cm high
• Scalpel or cutter • Cakes boards: 30cm round, 18cm
• Smoothers round, 11cm square
• Edible glue • Paste
• Spatula • Chocolate ganache
• Scissors
• Cornstarch
• Dowels
• Food colours: red, black, green, beige, Difficulty Rating
skin
• Airbrush colours: brown, red, green
• Red dust
• Black edible ink marker
Step 1.
1 2a
To make Santa, roll enough red paste to
cut all necessary pieces (suit, legs, arms)
0.5cm thick. With templates and the
scalpel, cut each of the pieces.
Steps 2a & b.
Using your index finger, smooth the edges
to achieve a rounded neat finish.
Step 3.
Roll white paste so the central part is 2b 3
0.7cm thick and the edges 0.3cm to
achieve a rounded look. Cut the beard
shape using a template.
Steps 4a & b. 4a 4b
Roll white for the bottom of the suit, cuffs
and hat. Use a brush to apply texture.
Step 5.
For the moustache, make small balls of
white, taper the ends and soften the one
that will go outward.
5 6
Step 6.
For the boots, model two 4g balls of black
and taper an end into a teardrop. With
your index finger and thumb, press and
rotate to separate the leg and toe. Flatten
the top and smooth the entire shape.
62 MAGAZINE
Step 7. 7 8a
For the hat, model a ball of red and
shape into a teardrop. Smooth and gently
flatten. Cut a straight finish at the bottom
so it can be placed on the head.
Steps 8a & b.
For the face, make a ball of skin paste
and gently flatten. Mark the eye area and
shape the nose with your index finger.
Round the cheeks. Cut straight under the
nose for the whiskers. For the eyes, make 8b 9
two small points. With the black marker,
colour or tiny dots of paste, draw the
eyes on the mark. Colour the cheeks with
red dust.
Step 9.
For the hands, model two small balls
of skin paste and slightly taper an end.
Round and soften the shape and mark
the fingers. 10 11a
Step 10.
Add a thin strip of black for the belt and
small amount of white for the hair.
Steps 11a-d.
To assemble, prepare the cakes. On the
round cake, carve the top and bottom
edges into a rounded shape. Smooth
the cuts. 11b
11c 11d
Step 12.
Use the ganache to give firmness and a
smooth neat finish.
12 13a
Steps 13a & b.
To cover the square cake, roll red into a
circle and rectangle taking into account
the height and perimeter of the cake.
Place the circle on top and the rectangle
around the sides. With your hands, put
gentle pressure on the top leaving an
edge. Smooth the bottom and cut excess.
Steps 14a & b.

13b 14a
Roll beige and cut a square and four
rectangles. Place on the top and sides to
form a box.
TIP: Before placing the decoration,

airbrush shadow with red and brown.
Step 15.
Place the cake as shown using dowels to
support the weight.
14b 15
Steps 16a & b.
For the bow, roll green and cut eight
strips of the same width. Fold five strips
joining the tips to form each part of the
bow. Give the tips shape and let dry.
Model the remaining strips and let dry.
Use supports to maintain the shape.
Step 17.
Put the bow on top of the cake using 16a 16b
edible glue or water to fix.
Step 18.
For the rope of the bag, make a strip of
paste in white and red. Cross both strips
forming one.
Step 19.
Glue around the top of the bag with
edible glue or water. On the front of 17 18
the cake, assemble Santa by placing the
modelled pieces. Hold each piece a few
seconds before placing the next to secure
firmly and prevent movement. Start with
the bottom sticking the boots, legs and
part of the suit.
Step 20.
Glue the top of the suit and beard. Place
the face, moustache, hair and hat. 19 20
Steps 21a & b.

Finally, glue the arms and fists to the
sides of the body.
21a 21b
For more information about Natalia

www.facebook.com/mycake.natalia.casaballe
Instagram @mycakenataliacasaballe
Photography by José Bertola Fotografia
64 MAGAZINE
Social
Keeping it Real
with Ruth Rickey
Snippets
Ruth is an ICES Certified Master Sugar
Artist who has appeared on Wedding
Cake Wars, TLC’s Ultimate Cake Off as
well as three specials on Food Network.
I’ve been reading The Dip by Seth Godin.

It is a really short book and worth the
investment. He walks you through the
choices we should make when things get We’re obsessed with
tough. His basic principle is that in every this cake by Ulika
business, there will come a dip. Smirnova! We didn’t
think she could top the
When that dip comes, when you have charm of her Unicorn
a bad month or a cake collapses or Ballerina tutorial from
whatever YOUR dip is, many people our February issue, but
take that as a sign to give up and walk we think she’s done it
away. The ones who build a successful with this gravity-defying
enterprise are prepared for a dip and design!
they ‘lean in’ to that failure to explore
how to be better. They know that failure
is often an integral part of success.
He warns of calling it quits too quickly.

Most people give something a few tries
and then decide to give up. Did you
know that it takes someone seven times
to react to your message? The best
salesmen persist because they know you
will let them make that sale eventually.
Another message he sends is that you Who doesn’t love a Harry

can’t keep jumping from goal to goal. You Potter cake?! Naturally
can’t have a wedding only business one Jo has made Harry even
week, switch to cookies the next then cuter with this design.
jump to cake pops. You aren’t pushing
long enough or hard enough at any one
goal to ever succeed.
Cake International Birmingham is this

month. Many of you may enter and fret
if your cake doesn’t do as well as you
hope. Please think of any low marks or
disqualifications as a dip to ride out.
Learn from it. Use that to fuel your
victory at the next show.
The next time everything seems like it is Kek Couture’s

falling apart, lean in. I believe in you. fashion cake is
made of stunning
For more information, visit: pastel shades,
Cake tools and sweets: ribbons and gold
www.sugargypsy.com décor with the
Cake blog: beautiful shoes by
www.sugarzen.wordpress.com the side.
Athlete blog:
www.relentlessruth.com
We're a social bunch!
969k+ 97k+ 8k+ 165k+

followers followers followers monthly visitors
Whether it’s on Facebook, Twitter or Instagram, we see

some amazing stuff online. Here’s this month’s round up…
This circus themed

cookie collection Zoe’s Fancy
by Cacey’s Cakery Cakes created
is so colourful this fun design
and bright! We incorporating
particularly love Mickey Mouse
the bear with shaped accessories!
his little hat but The bold colours
the lion looks so and tiny details
awesome on his make these models
pedestal. look super cute.
Le Doux Collage
never ceases to The black
amaze us and we’re background on
blown away by this cake by Sweet
this creation. From Heather Anne
the facial detail to makes the colours
the movement in stand out even
the clothing, this more! The mosaic
sculpted bust is pattern is truly
perfection. striking.
Top Tips
Step 1.
Add Rainbow Dust Black ProGel to two bowls of Renshaw Royal Icing, one piping
and one flood consistency. Add pink, purple and blue ProGels to flood consistency
royal icing. Use a no.2 nozzle to pipe a line with the black icing around the edge.
Flood within the outline with the colours then mix with a cocktail stick.
Step 2.
Splash Rainbow Dust Metallic Dark Silver Paint Metallic on biscuits. Cut out small
stars from Renshaw White Flower & Modelling Paste and attach to the biscuit in the
shape of your chosen constellation.
Step 3.
Pipe a line of Renshaw Royal Icing between each star and leave to set. Use Rainbow
Dust Metallic Light Gold Paint Metallic to paint over the lines and stars.
www.renshawacademy.com
COLLABORATION
COUTURE CAKERS
INTERNATIONAL
Tell us about your collaboration Tell us about a few of the pieces that Cakers a very special group of people
Heba Elalfy, owner of Sweet Dreams have been made who really have a lovely time getting
by Heba (www.facebook.com/ The Couture Cakers always rise to the to know one another while working
sweetdreamstoyou) and based in challenge as seen in the beautiful cakes, on their final designs. Through the
Saint Cloud, Florida, is the host of figurines, busts, hand paintings, flowers years, I’ve had many members who
the Couture Cakers International and sugar pieces! Each piece is a well- are veteran Couture Cakers whom I’ve
collaboration. In 2017, I created thought, perfectly executed, vibrant grown close to and every year we have
the Couture Cakers International and detailed design that shows pride in new Couture Cakers join the family.
collaboration with the idea that sugar each person’s culture and background.
artists can showcase couture using We have a wide array of hand painted Did anything go wrong during the
edible materials, be it cake, cookie or details, edible lace, piped sugar, wafer process?
figurines, etc. I decided that since there paper and more! A gorgeous cake I’ve The only thing that hampered the
weren’t other collaborations like this, chosen to showcase was created by collaboration this year was the
I’d make it an annual event and so I Calli Hopper of Calli Creations (www. coincidental timing of collaboration and
personally invited artists from facebook.com/CalliCreation). The three magazine deadlines with the arrival
around the world with varying tiers are all royal iced and hand painted of Hurricane Dorian to Florida, where
levels of skill. Now, we’re into our using Saracino cocoa butter mixed with I’m based. Preparing for a hurricane
third year! I couldn’t be prouder Saracino dusts. To mix, Calli created a especially during the school year
of their accomplishments and soft runny paste by placing on a palette takes a lot of time and effort which
I’m excited for what our future over heat (bowl of hot water or candle unfortunately took me away somewhat
holds. burner). She painted a rough base layer from my host duties.
first then built up the painting detail
What inspired you between waiting for the painted areas If you were to do it again, what would
to do this theme? to dry. The background is hand painted you do differently?
For this year’s third last. All three tiers are entirely brush Most likely, one major change to this
edition, I chose a painted. Calli used cold porcelain paste collaboration next year will be to take
theme for my to make the flowers; these are not into consideration wedding season and
members to design edible but are suitable for display work hurricane season, as well as any major
traditional style as not placed on an edible surface. The international cake shows/competitions.
pieces from their same technique to make sugar flowers
native country. is used with cold porcelain flowers If you were to do another
They aren’t including using edible dusts. They are collaboration, how should others get
using couture/ then dipped in a mix of confectioners’ involved?
designer labels glaze and isopropanol so it's not too The best way for sugar artists who
this year. Each shiny. The base board is covered in want to participate next year will be
Couture Caker fondant then airbrushed black. to email me through couturecakers@
is representing gmail.com and introduce themselves.
their country! How many members are in your I’d be interested in seeing some of their
You can collaboration and how did you previous works and getting to know
see what decide on this group of people? who they are. Not every request to
they’ve This year, we have over 100 members join is granted for several reasons but
created in our collaboration at the moment. I always do my best to accommodate
on the Although many more were invited to them in a manner that would allow me
Facebook join several months ago, sometimes to host the collaboration successfully
page and life and work become a high priority and graciously.
we hope that leads to members needing to drop
you'll stop out. No matter what, we usually have To find out more, visit:
by and a large group who collaborate every www.facebook.com/
show them year. It is one of my main goals every CoutureCakersInternational
some love. year in choosing who to participate in
the collaboration by ensuring there
are members on all skill levels from
beginners to expert. In so doing, I
Sophia Fox Cake Designer provide a platform where everyone
is supportive, advising and uplifting
to each other. This makes the Couture
Angela Penta Cakes Raquel García-Cake Art Fransiska Wongso Cake Design
Sweet creations by Ania Sweet Side of Cakes Calli Creations
Katarzynka Sztuka Cukrowa

HAPPY
Catalina Anghel azúcar'arte
X-MAS
- By Jonathan Ventura & Sébastien Laroche, CAKE RÉVOL -
Designed by Sébastien Laroche & Photography by Jonathan Ventura
Jonathan, a pastry chef, and they use the latest technologies to

Sébastien, a graphic designer, have magnify their cakes such as mapping,
been cake designers for six years in 3D printing and vector style. Last year,
Nantes, France. They are passionate they were awarded Top 10 Cake Artist
about this amazing art that mixes France by Cake Masters Magazine
greed and creativity. They created and in 2017, Top 10 International
CAKE RÉVOL at the end of 2015. Cake Artist in New York.
Their work is resolutely modern and
70 MAGAZINE
Equipment Required Difficulty Rating

• Cake tiers: 15cm, 20cm
• Renshaw Extra: White, Red
• Tylo powder
• Vegetable fat
• Rainbow Dust Ruby ProGel
• Edible glue
• Rolling pin
• Smoother
• Cerart Blue Diamonds Set
• Scalpel
• Sugar pearls: white, red
• Cutting mat
• Cutter
• Ruler
• Scotch tape
• Latex glove
• Brushes
Step 1.
1 2
Download and print patterns on card.
Steps 2 & 3.
Cut out all the shapes using the scalpel or
the ruler and cutter.
Step 4. 3 4
Use tape to assemble the fir tree line.
Step 5.
The tree will need to dry for several
hours before it can be assembled. Colour
sugarpaste with the red gel and add a
good amount of tylo. Roll to 3mm thick.
Step 6.
Apply a thin layer of vegetable fat directly
on the sugarpaste to stick the patterns 5 6
of the tree. This will prevent it from
moving when cutting. Use the scalpel and
carefully cut the outline of the patterns.
Step 7.
Allow the pieces to dry at least overnight
making sure they are not deformed when 7 8
you remove the patterns. Readjust the
shapes with a tool especially the holes in
the middle of the pieces.
Step 8.
Colour sugarpaste with red gel and add a
small amount of tylo. Spread a long strip
to make the fir line at the bottom of the
white base.
Step 9. 9 10
Apply a thin layer of vegetable fat to the
sugarpaste to stick the patterns then use
the scalpel to cut the outline.
Step 10.
Apply a 1cm high line of edible glue on
the base of the white piece tier and the
back of the sugarpaste pines.
Step 11.
Gently glue the fir line around the base.
11 12
Step 12.
Roll out white sugarpaste and apply a
little vegetable fat to the centre. Stick the
snow pattern on and cut out the outline.
Step 13.
Use the latex glove and your fingers to
soften the angle on the outside.
Step 14.
Use a precision tool to correct and finalise
13 14
this element.
Step 15.
Using a brush and edible glue, place a 15 16
thin layer on the top of the red cake.
Step 16.
Place the snow on the cake and use the
smoother to adhere the paste. Add edible
glue on the outside of the snow to attach
to the cake.
Step 17.
Using a precision tool, rectify where it
might be deformed. 17 18
Step 18.
Spread white sugarpaste with tylo. Add
a thin layer of vegetable fat to stick the
patterns of the white letters.
Step 19. 19 20
Precisely cut out all the letters using the
scalpel and place on the mat to dry a
little.
Step 20.
Repeat with the red letters.
72 MAGAZINE
Step 21.
21 22
Apply edible glue to the back of the red
letters and position on the corresponding
white letters.
Step 22.
Using a precision tool, perfectly adjust
the two pieces.
Step 23.
Start by gluing the X on the base of the
red cake to allow you to centre the other
23 24
letters.
Step 24.
Beginning with the A, centre on the X.
Stick the MAS leaving the white part of
each letter. If these are still too soft, place
paper towel pieces as support.
Step 25.
Use a tool or toothpick to create small
holes in the cakes to insert the sugar
25
pearls.
Step 26.
Insert white sugar pearls of different sizes
into the holes. Do not hesitate to put a
dot of edible glue on the inside so the
beads stay in place.
Step 27.
Repeat with the red beads on the white
cake.
26 27
Step 28.
Assemble and place the tree at the top of
the cake to finalise the composition.
28
For more information about Jonathan &

Sébastien and their work, visit:
www.cakerevol.fr
Christmas Isomalt Lantern

- By Maria Magrat -
Maria Magrat is a cake artist from Russia is a highly respected participant at

specialising in 3D and unusual cakes. many Russian cake events as a speaker
She is totally convinced that cakes and as a juror in cake competitions.
are more than just sweet desserts, it's Maria is a creator of exclusive edible
art! Maria has regular publications in flower sprinkle mixes!
Russian magazines about cake art. She
74 MAGAZINE
Equipment Required
• 7.5cm round x 12cm high cake, • Silicone burlap lace mat • Rolling pin
covered with white fondant • Edible lace icing • Gloves
• Fondant: 500g black, 30g red, 500g • Florist wire • Vodka
brown • Burner • Plastic wood texture mould
• 1kg isomalt • Gold dust • Extruder
• 150g white chocolate • Small gum paste rose base
• Cocoa butter • Asian breadcrumbs
• Petal dusts: dark brown, orange, ivory, • Wafer paper
brown • Brushes
• Food gel colours: black, gold, yellow, • Scissors
green • Modelling tools Difficulty Rating
• Water • Cake board
• Silicone mat • Silicone spatula
• Stainless steel ruler • Knife
Step 1a.
1a 1b
Add vodka to green gel. Using a big brush,
colour wafer paper on both sides.
Step 1b.
When dry, cut into long strips and start to
scissor making something like a comb.
Steps 1c & d.
Add just a bit of water to the uncut part
and start to wind it on the wire as shown.
1c 1d
Steps 1e & f.
Repeat until all wafer paper has been
used. Twist fir branches.
1e 1f
Steps 2a-c. 2a 2b
To make amazing Christmas branches, use
Asian breadcrumbs. You can find these
in Asian food markets. Mix breadcrumbs
with green gel and squeeze together until
all the breadcrumbs are green. Leave
to dry then knead with your hands until
crumbly again.
2c 3a
Steps 3a-c.
Place marshmallows in the microwave
and wait 15-30 seconds until big and
fluffy. Dip wire in and then into the
breadcrumbs as fast as possible. Repeat.
If the marshmallows are too viscous, put
in the microwave again. Twist branches
as you like.
3b 3c
Steps 4a & b. 4a 4b
Roll small balls of red fondant, indent
the top using a modelling tool and push
a wire through from the other side.
Leave to dry. Add brown fondant into
the indentation and make it look like a
real berry. Use hot steam to make all the
berries look a bit shiny.
Steps 5a-d.
To make the pinecone, use the rose base. 5a 5b
Using brown fondant, make three small
and five bigger pine cone petals. Put on
the base. Make more petals and place on
the cone.
Steps 5e & f.
Using modelling tools, make the bottom
of the cone, put on the base and add
texture.
5c 5d
5e 5f
76 MAGAZINE
Step 5g.
5g 6a
Add dusts to make it look realistic.
Steps 6a-c.
Colour edible cake lace using brown,
black and yellow gels. The colour should
look like real burlap. Use the silicone
lace mat and create the lace following
the instructions. Cut the burlap lace into
ribbons.
6b 6c
7a 7b
Step 7a.
To make the cake look like a real candle,
place fondant on top and cover the
candle cake with white fondant.
Step 7b.
Melt white chocolate in the microwave
and add melted cocoa butter. The mixture
should be liquid. 7c
Steps 7c & d.
Pour on the cake and leave to set. At first,
it will look shiny but after some time in
the fridge, it will look like wax!
7d 8
Step 8.
Cover the cake board with brown fondant
and add wood texture using the mould.
Add shading using dark brown dust. Cut a
14cm square of black fondant and place
on the cake board.
9a
Step 9a.
Place the cake in the centre of the square.
Step 9b.
9b 10a
Cut 1cm black strips and cover the
bottom.
Steps 10a & b.

Melt 500g of isomalt until clear and with
no bubbles. Pour onto the silicone mat
and after 2-3 minutes, gently press the
metal ruler as shown. The lantern sides
should be 12x18cm. Repeat to make four
parts. Leave to chill and fully cool for
10b 11
30-40 minutes. Very gently take away the
silicone mat and remove excess isomalt.
It will be easy because we’ve made nice
edges using the metal ruler.
Step 11.
Neatly connect all sides using the burner.
Be careful!
Steps 12a & b.

Cut 2x18cm black fondant strips and put
12a 12b
inside the lantern as shown.
Steps 13a & b. 13a 13b

Pour isomalt to make the top. Place the
‘glass’ box on and use the metal ruler to
make a square as in Step 10.
Steps 14a & b. 14a 14b

Cut eight strips of black fondant and
place on the vertical edges of the lantern.
15 16a
Step 15.
Fill the space between strips and add
horizontal strips on the lantern.
Steps 16a & b.

Make the lid of the lantern using a black
fondant square.
78 MAGAZINE
Steps 17a-d.
16b 17a
Make a lid decoration as shown. I used
fondant but you can use a mini cake for
this part. Add a black fondant ring. Using
the extruder, make decorations for the
lid.
17b
35 17c
Step 18.
17d 18
Place all the decorations on top of the
lantern.
Steps 19a & b.

Make a bell out of fondant, colour with 19a 19b
gold dust and place on the lantern.
Step 20.
Put the lantern on the cake board with
the candle cake on it. Add cross strips on
the glass sides and a small strip on every
uncovered isomalt corner between the
black angles.
20
For more information about Maria

Instagram @mrs.magrat
www.youtube.com/c/MAGRATART
BUSINESS BITES
Welcome to Business Bites, our monthly feature where we give you all the best tips
and tricks for your business. This month, we discuss food colourings!
In this month’s Business Bites, we Any food products made with or What can you do?
speak to Katie Young about food decorated using any of these colours 1. Be careful ordering colours online.
colourings. Katie Young MCIEH, BSc must be clearly labelled with the E The rules are not the same everywhere
(Hons) has over 15 years’ experience number of the colour, followed by and therefore exporters need to
in food safety enforcement and is the the prescribed warning, for example, reformulate their products for the
owner of Beacon Compliance. ‘Colours (Allura Red (E110): may intended marketplace and demonstrate
have an adverse effect on activity and compliance with the applicable rules.
attention in children’. These dyes can Not all suppliers may do this so use
be used in foods sold in Europe but the reputable suppliers.
products must carry the warning. No 2. No matter the quantity, ensure your
such warning is required in the United customers are aware of any colourings
States except for Yellow food dyes No. 5 you may use. You can do this both
(Tartrazine) and No. 6 (Sunset Yellow), verbally when an order is placed as
and Red Dye No. 40 (Allura Red). The well as providing information when
US Food and Drugs Administration the cake is collected, such as placing
website says reactions to food colouring a sticker on your cake box checking
are rare but it acknowledges that the colours included, so the consumer
Unicorn, rainbow, wild, wacky, bright, tartrazine may cause itching and hives. can see when receiving the cake (this
fun and visually attractive cakes are this can also be doubled up for allergen
year’s trends when it comes to requests selection too). Be aware of labelling
for celebration cakes. The phrase requirements for the products you
‘you’ve been eating too much sugar’ produce.
comes to mind thirty minutes after a 3. Try to look for natural alternative
child has had a slice of birthday cake, colours.
when they begin to start ‘climbing the
walls’ – but perhaps it’s not the sugar
but the colourings in the cake!
Restrictions for use are set for over 600

different colour additive food category
combinations in the EU while there
are hardly any regulatory maximum
limits set in the US. On the other hand,
the US does not allow adding colour at
all in over 200 foods while only a few
food categories are entirely excluded
in the EU. There is a call for both the
Today, food colours are probably the US and EU regulatory bodies to adopt
most strictly regulated food ingredients consistent standards when it comes to
all over the world. In the UK, the colours and their control.
‘Southampton Six’ (which refers to the
university that completed the study)
listed six colours following a study that info@beacon-compliance.co.uk
concluded they may have an adverse www.beacon-compliance.co.uk
effect on activity and attention in www.facebook.com/beaconcompliance
children. They are:
• Tartrazine (E102)
• Quinoline Yellow (E104)
• Sunset Yellow FCF (E110)
• Ponceau 4R (E124)
• Allura Red (E129)
• Carmoisine (E122)
80 MAGAZINE
Stockists
Find cake decorating suppliers from all around the world in our new directory!
United Kingdom
The Cake Decorating Company Cake Stuff Doric Cake Crafts
info@thecakedecoratingcompany.co.uk info@cake-stuff.com info@doriccakecrafts.co.uk
+44 (0)1159 699 800 +44 (0)1555 890 111 +44 (0)1282 420 133
www.thecakedecoratingcompany.co.uk www.cake-stuff.com www.doriccakecrafts.co.uk
Cake Craft Company The Vanilla Valley Windsor Cake Craft Craft Company
info@cakecraftcompany.com sales@thevanillavalley.co.uk sales@windsorcraft.co.uk info@craftcompany.com
+44 (0)2036 374 715 +44 (0)2920 813 817 +44 (0)1925 444 590 +44 (0)345 565 1700
www.cakecraftcompany.com www.thevanillavalley.co.uk www.windsorcakecraft.co.uk www.craftcompany.co.uk
Squires Kitchen Almond Art Cake Craft World Fabricake

customer@squires-shop.com sales@almondart.com vicki@cakecraftworld.co.uk sales@fabricakesugarcraft.co.uk
+44 (0)330 223 4466 +44 (0)1255 223 322 +44 (0)1732 463 573 +44 (0)1702 462 222
www.squires-shop.com www.almondart.com www.cakecraftworld.co.uk www.fabricake.co.uk
Europe
Planète Gâteau Cake Supplies Europe Deleukstetaartenshop Alles Torte
support@planete-gateau.com info@cakesupplieseurope.com info@deleukstetaartenshop.nl office@allestorte.at
+33 4 96 12 05 10 +31 (0)75 - 650 47 85 +31 (0)75 - 650 47 80 +43 (0)664 2647158
www.planete-gateau.com www.cakesupplieseurope.com www. deleukstetaartenshop.com www.allestorte.at
North America
The Sweet Chalet Shoppe Sheer Celebrations Standlee's Inc Make It Sweet!
209 Bellagio Circle, 8425 Bandera Rd, Ste 104, 284 Third Ave, 9070 Research Blvd, Ste 203,
Sanford, FL 32771 San Antonio, TX 78250 Chula Vista, CA 91913 Austin, TX 78757
321-363-4841 210-530-1637 619-422-2013 512-371-3401
www.thesweetchalet.com www.sheercelebrations.com www.standleesinc.com www.makeitsweet.com
Sweet Life BakersBodega Express BakersBodega Escondido Never Forgotten Designs

12394 SW 127th Ave, 4299 Maine Ave 638 N Escondido Blvd, 5159 Lemay Ferry Rd.
Miami, FL 33186 Baldwin Park, CA 91706 Escondido, CA 92025 St. Louis, MO 63129
305-382-1089 562-777-2251 760-294-2941 314-399-9932
www.sweetlifecakesupply.com www.bakersbodegaexpress.com www.bbescondido.com www.neverforgottendesigns.com
Shore Cake Supply LLC

The Kilted Cake Pilar's Pantry Kitchen Jukebox
3209 Sunset Ave, Ocean Town-
28061 Jefferson Ave, 1670 Hamner Ave #6, 352 Curé-Labelle #208,
ship, Monmouth County,
Temecula, CA 92590 Norco, CA 92860 Fabreville, Laval, H7P 2P1
NJ 07712
951-695-0665 951-371-3957 Québec, Canada
732-455-3031
www.thekiltedcake.com www.pilaspantrycakeandsup- +1-514-961-2696
www.shorecakesupply.com
ply.com www.kitchenjukebox.com
Australia
Bake Boss Cakes Around Town Cakers Warehouse Lollipop Cake Supplies
sales@bakeboss.com.au info@cakesaroundtown.com.au info@cakerswarehouse.com.au info@lollipopcakesupplies.com.au
02 9828 0700 07 3160 8728 02 4256 9285 07 3102 1246
www.bakeboss.com.au www.cakesaroundtown.com.au www.cakerswarehouse.com.au www.lollipopcakesupplies.com.au
Cake Masters Magazine is stocked here!

Crossword
COMPETITION
Welcome to our November competition!

Solve the crossword to win this bundle of products from Sweet Stamp
Open worldwide. Email your completed crossword, name and postal address to
content@cakemastersmagazine.com
Closing Date: 30th November 2019
ACROSS DOWN
2. We decorate 1. Something you put
Christmas trees with your presents under
these 3. The day after
5. The 25th December Christmas
7. Winter weather 4. You kiss under this
9. The coldest season 5. Christmas songs
10. We give our family 6. A traditional
and friends these Christmas dinner meat
8. He leaves presents
under the tree
Christmas
1
2 3
7 8
10
Across Down
2. We decorate Christmas trees with these 1. Something you put your presents under
82 MAGAZINE
5. The 25th December 3. day The day after Christmas
7. Winter weather 4. You kiss under this
Winter
CHIC
D E C EM B E R 2 0 19
Fashionable
Winter
IN OUR NEXT ISSUE
Quilted Chic
On
1st Dece Sale
mber 20
19
Rustic Winter
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MONTHLY CAKE DECORATING MAGAZINE

NOVEMBER 2019 £4.20 / $8.99

Welcome to the November issue of Cake Masters Magazine!

It is beginning to look a lot like Christmas, my favourite time of year!

Finally, you could win an amazing bundle of products from

Welcome to the November edition of the magazine!

Follow us on Instagram @cakemasters

Sign up to our email

Front Cover Runner-up Cakes! Our Magazine

Tutorials Competition Subscription sign up and queries

30 *Front Cover Competition Editorial Team

Roxy & Rich's FONDUST® is the

We have some great brands of icing colouring here in

Prices correct at point of printing

Part of the NEW Karen Davies Cookie Craft Collection!

Bake in style with these

Alice Kayley from Karen Davies Sugarcraft is a British

medium border. Work up the mould and

For more information, visit:

Make your holidays shine

This awesome prize

Vegan egg-free culture is growing

Step 1a. Step 1b. Step 1c.

Step 2a. Step 2b. Step 2c.

Step 3a. Step 3b. Step 3c.

Step 4a. Step 4b. Step 4c.

Everything for the cake decorator

Steps 13a & b.

Steps 14a & b.

Steps 16a & b.

the RKT to the structure making sure to

Steps 20a & b.

For more information visit:

Photography by Gill Moore

Global Sugar Artists

THE SUGAR PASTE™

Its soft texture makes it easy to work

AVAILABLE SIZES - 1KG 3KG 6KG

Sprinkle Pop’s most anticipated

Your creations deserve a chic makeover with

The Cake Play Isomalt

Look no further this Christmas than these

Colour Mill oil based icing colourings are

- By Jean Schapowal, Cakes with Character -

fondant and roll out a rope and blueberry

For more information about Jean

FRONT COVER COMPETITION

Find the tutorial at www.cakemastersmagazine.com

Cable Knit Christmas

Find the tutorial at www.cakemastersmagazine.com

Find the tutorial at www.cakemastersmagazine.com

Tree Farm Truck

Find the tutorial at www.cakemastersmagazine.com

Find the tutorial at www.cakemastersmagazine.com

Christmas Elf Party

Find the tutorial at www.cakemastersmagazine.com

Find the tutorial at www.cakemastersmagazine.com

Find the tutorial at www.cakemastersmagazine.com

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Find out more about Emma and her work:

Emily is an up and coming cake designer with a versatile

fluid consistency. Test out on a separate 9 10

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