Cake Decoration & Sugarcraft - May 2016 PDF

DON’T MISS...
GIRLS NIGHT IN FABULOUS FLORALS FOLK INSPIRATION
World’s leading sugarcraft magazine

ISSUE 210 MAY 2016
www.cake-craft.com
BUTT ERCREAM
ART EXCLUSIVE
FROM QUEEN OF
HEARTS COUTURE CAKES
ISOMALT
DETAILS
WITH BEATA KHOO
DECOUPAGE
ON CAKE
It’s easy when
you know how!
16 SUPER SWEET
EXCLUSIVE
TUTORIALS
05
UNMISSABLE MAMA RHU GLORIOUS DELICIOUS RECIPES 9 772397 739009 >

‘GIRLS NIGHT IN’ MASTERCLASS FOXGLOVE FLOWERS FROM AMY-BETH ELLICE £3.95 May 2016 Issue 210
p01_May16_COVER.indd 1 22/03/2016 10:31

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p20_CCDMay2016.indd 1 16/03/2016 14:47:20

EDITOR’S LETTER
W e lc o m e
to MAY Welcome to the new look, new name
Cake Decoration & Sugarcraft, May issue
Still jam packed with our signature ‘easy-to-follow’ tutorials that guide
you step by step, our new and improved magazine features more
advice, more tips, more interviews with your favourite artists and more
design ideas to give you an even better read.
This month we focus on fabulous florals to welcome summer, and
great ‘girls night in’ ideas to make over a cocktail or cuppa with friends.
We are thrilled to offer you a beautiful exclusive from those clever
FOLK INSPIRATION
girls at Queen of Hearts Couture Cakes on page 12. You too can add buttercream brilliance to
DONT MISS... GIRLS NIGHT IN FABULOUS FLORALS
your decorating repertoire. It’s hard to believe Valerie and Christina are self-taught but it just
goes to show, practice does indeed make perfect, so piping bags at the ready!
ISSUE 210 MAY 2016
We have Patsy and Paula for you to model, complete with face masks and slippers for their
www.cake-craft.com ‘girls night in’ from Mama Rhu Strand as well as delicious Cosmopolitan cocktail cupcakes, that
you can decorate with the girls from She Who Bakes…Britt Whyatt.
BUTT ERCR EAM For children’s cakes and fantasy fans we have an adorable Spring Fairy to hone your modelling
ART EXCLU SIVE
FROM QUEEN OF
HEARTS COUTURE CAKES skills on page 50 or clever cupcake fairies and angels from Daphne Riteco on page 55.
ISOMALT Fancy a crafty finish? We have a divine decoupage cake on page 65, featuring an exclusive
DETAILS
WITH BEATA KHOO
design now available to buy from The Cake Decorating Company. And, If you love craft you’ll love
DECOUPAGE
ON CAKE the burlap touches on our classic foxgloves cake from Hannah Collinson and
It’s easy when
you know how!
Lynn Crees-Glendinning (page 60) and Kerry Bainborrow’s rustic wedding cake on page 41. For
16 SUPER SWEET
EXCLUSIVE
TUTORIALS
rustic and classic finishing touches, don’t miss our exclusive reader offer from Fantastic Ribbons
on page 40, this bundle is great value!
As the naked cake trend continues in popularity we have an essential guide from Maddocks
05
CMYK / .ai
RHU GLORIOUS DELICIOUSRECIPES 9 772397 739009
£3.95 May 2016
>
Issue 210
Organics, page 68, to using edible flowers safely as well as a gorgeous three tier naked cake
UNMISSABLE MAMA FROM AMY-BETH ELLICE
ASS FOXGLOVE FLOWERS
‘GIRLS NIGHT IN’ MASTERCL
17/03/2016 17:13
recipe. For more wedding style baking, turn to page 72 for deliciously pretty treats from
p01_May16_COVER.indd 1
Amy-Beth Ellice – Britain’s youngest published baker!

Buttercream floral wreath from Queen I hope you enjoy this summery selection of tutorials, do send us pictures of your creations…
of Hearts Couture Cakes. it’s the icing on the cake for me.
CMYK / .ai
CMYK / .ai
Join us Happy baking, decorating and sharing,

www.facebook.com/cakecraftanddecoration
Follow us
@CakeCraftMag
www.pinterest.com/CakeCraftMag Leeanne Cooper
CakeCraftandDecorationMagazine Editor
E: editor@cake-craft.com
www.cake-craft.com T: 01778 392427
Anglo American Media Ltd, publishers of

Cake Decoration & Sugarcraft Magazine,
Cake Craft Guides:
Party Cakes, Wedding Cakes & Sugar Flowers.
www.cake-craft.com May 2016 | 3
p03_Editors letter.indd 3 21/03/2016 18:19

INGREDIENTS
May 2016
It may be the start of the summer wedding season but we want you to
start planning your ‘Twelve Days of Christmas’ theme entry for our all new
and super exciting annual competition. Could you be our Great British Cake
Decorator of 2016? TURN TO PAGE 10 to find out more... 68
In this issue
07 Market Place 40 Reader Offer 81 Next Month
Open for news and reviews, tips and trends This great bundle from Fantastic Ribbons A sneak peek at the fabulous cakes designs
and of course, our monthly giveaways. means no more bare cake boards! You can on offer in June.
add a trim to everything at this price.
10 The Great British Decorator 82 Last Crumbs
of the Year 2016 59 Cake Savvy We talk cakes and bakes with Britain’s
The competition is now open, are you ready? Culpitt show us how to achieve the latest youngest published baker, Amy-Beth Ellice.
Read up on competition guidelines here. buttercream trend with ease.
11 Cake Decoration & Sugarcraft 68 The Edible Flower Guide

subscription We talk to Jan Billington of Maddocks Farm
Treat yourself or a friend to all the latest Organics for all you need to know when
trends and exclusive tutorials, every month, adding edible flowers to your cakes.
delivered to your door.
76 Cake Collaboration
31 Floral and fanciful kitchen We showcase a stunning nautical display,
Items to covet in the cake decorators organised to raise much needed funds 76
kitchen this month. for the RNLI.
ON HOW TO
SUBSCRIBE
TURN TO PAGE
Don’t miss a single issue! 11

Subscribing to Cake Decoration & Sugarcraft is the
perfect way to save money with the added benefit of
getting your copy first before it appears in the shops!
DONT MISS... GIRLS NIGHT IN FABULOUS FLORALS FOLK INSPIRATION

ISSUE 210 MAY 2016
SAVE £1
www.cake-craft.com
BUTT ERCREAM
O N E V E RY
ART EXCLUSIVE
FROM QUEEN OF
HEARTS COUTURE CAKES
ISOMALT
ISSUE!
DETAILS
WITH BEATA KHOO
DECOUPAGE
ON CAKE
82
It’s easy when
you know how!
16 SUPER SWEET
EXCLUSIVE
TUTORIALS
4 | May 2016 www.cake-craft.com

05
UNMISSABLE MAMA RHU GLORIOUS
‘GIRLS NIGHT IN’ MASTERCLASS
DELICIOUS RECIPES 9 772397 739009 >
FOXGLOVE FLOWERS FROM AMY-BETH ELLICE
£3.95 May 2016 Issue 210
p01_May16_COVER.indd 1
p04-05_Contents.indd 4 21/03/2016 18:19

17/03/2016 17:13
65 24
18 60 41
Exclusive Tutorials

12 Buttercream Floral Wreath 36 Bamboo Blossoms 55 Cupcake Fairies & Angels
Beautiful flowers piped in delicious Simple and very chic. Florals for a special Daphne Riteco shows us how to make
buttercream from Queen of Hearts occasion from Rhianydd Webb. adorable models using upside
Couture Cakes. down cupcakes. How clever!
41 Burlap Lace cake
18 Patsy & Paula’s Pamper Party Rustic but oh so elegant. A country 60 Wedding bells
Perfect characters for a ‘girls night in’ from wedding cake design with a crafty twist Stunning foxglove flowers for a striking
Rhu Strand. This is going to be a popular from Kerry Bainborrow. wedding cake from Hannah Collinson and
masterclass! Lynn Crees-Glendinning.
44 Isomalt Chandelier
24 Heavenly Hellebore cupcakes Beata Khoo shows us how to make glass 65 Cake Boutique
Natalie Porter brings us wedding or bridal effect droplets and a glass slipper topper We love a craft crossover and this
shower beauties that add stunning detail to for a celebration cake with a twist. This decoupage cake from The Cake Decorating
a table and make adorable favours. design can be dressed up grown up or Company is sure to wow! You can buy the
add a little Disney charm with the glass exclusive design wafer paper sheets too
27 Made With Fondant & Love slipper for a little girl. from www.thecakedecoratingcompany.co.uk
Katy Sue show you how to get a hand painted
folksy floral effect with ease. Gorgeous cupcakes 49 Real Flowers 70 The Edible Flower Guide
to welcome summer. Recipes and mini makes using edible Naked Wedding Cake recipe
flowers as we embrace the change Apply what you have learned from Jan
28 Sugar Flowers for beginners in seasons. Billington in her interview to this amazing
Ulla Netzband continues her series with three tier wedding cake from Celeste
dainty Fritillaria Meleagris. 50 Spring Fairy Batten of The Organic Wedding Company.
What character! We love the detail from
33 C
osmopolitan cupcakes Magic Colours Champion, Cécile Beaud. 72 Amy-Beth Ellice
Absolutely fabulous cocktail flavour A young baker
cupcakes topped with your friends faces! Britain’s youngest published baker gives us
The ultimate ‘girls night in’ bake off tutorial three delicious recipes for a
from Britt Whyatt. Do send us your pics! special occasion.
p04-05_Contents.indd 5 21/03/2016 18:19

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Buttercream Sugarpaste
ProGel. The perfect partner for adding a whole range of colour and
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p06_CCDMay2016.indd 1 16/03/2016 14:48:43

MARKET PLACE
Cake
Get social with a
FREE Cake Club
MARKET
Keen cake decorator Karen Lonergan
tells us about her new app launch…
Cake Club
PLACE
Open for ideas, giveaways, competitions, product
Karen Lonergan with two of her lovely
daughters at the Cake and Bake Show in
Harrogate last year’.
news, inspiration and more… “The idea behind Cake Club was to create
a space where all cake makers, amateur
or professional, can showcase their cake
Are you Mary Berry’s designs, recipes and ideas. It is a social
networking site specifically for cake lovers.
biggest fan? I wanted to develop an App, as I felt
See national treasure and ‘Queen of Cakes’ it would be something completely new
Berry at Salcombe’s first Crab Festival this and different. An App is a more global
summer. The celebrated chef will be talking platform that can be used anytime,
about her life, favourite recipes and the new anywhere to share your own cakes. These
series of The Great British Bake Off. Salcombe days, we all seem to be connected by
Crabfest 2016 has been set up to celebrate our smart phones so an App felt like the
crab and all things seafood from the South natural place to host the Cake Club.
Hams and importantly to raise money for I would consider myself to be a keen
local charities. Mary will be opening the amateur cake decorator. I have always
event on May 1st in the town and there will loved to create cakes for my own family
be a VIP question and answer session with and have also made wedding cakes and
her after the opening. Exciting live cooking celebration cakes for others. I would
demonstrations will be held by renowned recommend your readers check out Cake
chefs and food authors too. Visit Club as it is the only App of its kind:
www.salcombecrabfest.co.uk for more details developed by cake lovers for cake lovers.
It is very easy to use and is a great place
to look for new ideas and inspiration.
You can follow your favourite bakers
and keep a list on the App of all your
favourite cakes and look them up anytime.
You can upload your own photographs
and showcase your business and chat to
other cake makers. The best thing is that
it is in your pocket and available to use on
the go wherever and whenever you like.
If you love Cake then you will love
Cake Club.”
For more details visit www.cakeclub.me
p07-09_MAY16_MKT.indd 7 17/03/2016 15:31

MARKET PLACE
Q&A with Dawn Butler

Shell and Shine from Dinkydoodle….how do you use yours?
Shell and shine was designed to contracts and then expands
create an edible glaze to food. on reaching room temperature
It can also provide a shell, if again. It will present tiny cracks
used in multiple layers when all over the surface giving the
applying it. effect that a cracked glaze would
I use it on EVERYTHING I have on pottery. It is also a good
possibly can, particularly on cake alternative to steaming your
boards that I have decorated with cake, particularly if you can’t add
an airbrush technique. The Shell moisture to the cake for fear of
and Shine can offer a waterproof ruining a design, just one coat of
barrier (after 2-3 layers), meaning shell and shine will remove corn
I can build my cake on the board flour marls and return the cake a
without fear of washing it off ! nice clean finish, without having
Creating a parquet wood effect to steam it clean.
floor is a favourite. I also love I often use it as a glue; by
it on leaves, just one coat is lightly spraying the item to be
enough to give the leaf a slightly glued and the cake surface and
waxy appearance without a fake wait for both to be tacky before
plastic sheen. adhering my item. If the item
The shine you get is second is small and I don’t want to get
to none and many people use shell and shine over the whole
it to make shoes look patent, surface I spray at close range
or cars look real, but it will also into the lid and use the pool
provide a “crackle” look when it of liquid with a paint brush
is sprayed onto a surface (2-3 to apply small amounts. This
layers) and then introduced to method works well if you want
cold (such as the fridge). The to shine the eyes or nose of Dawn adds an
authentic glaze
crack effect happens as the cake a dog etc.
Get your cake on, for charity Orchard Products

Help British Skin Foundation celebrate 20 years of research with
the Big Birthday Bake! to give away…
Help the charity to carry on funding vital research by getting involved We have 10 summery
in their Big Birthday Bake! It’s easy, just bake some tasty cakes, sets of Orchard
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or classmates. Cutter sets
Stuck for inspiration? Don’t worry! Create one of our Cake Baker (RRP £5.99) and
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her most loved recipes. This includes a delicious looking Chocolate Obsession cake. “It’s a bit Products Butterfly Cutter sets (RRP £5.99)
tricky but delicious, so give it a go,” explains Jo. for Cake Decoration & Sugarcraft readers.
Celebrity chef Rachel Khoo has also shared a fabulous recipe for a Salted Caramel Pecan Orchard Products have been
Pie – a tasty twist on a classic dessert. So grab your apron and give it a try… manufacturing finest grade sugarcraft
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p07-09_MAY16_MKT.indd 8 17/03/2016 15:31

MARKET PLACE
Booking a place on:

READERS TIPS Classic British Cakes course at the beautiful
Hobbs House Cookery school 25th June,
Hi Leeanne, to learn how to bake and decorate delicious
Every time I put a petal paste decoration on top of cakes, Fabulous Baker Brother style. Check out
a cupcake with butter cream on it the decoration the website to book and for more details
wilted after a short while. Then, a friend also www.hobbshousebakery.co.uk Be quick as
suggested I add a bit more icing sugar to the butter they do sell out.
cream. I tried this and it seems to work.
Others might want to try it too? This month we will be:
• 4oz butter
Practising – buttercream florals and succulents
• 9oz icing sugar
courtesy of Queen of Hearts Couture girls,
• vanilla essence
Christina and Valerie.
• a little water if needed.
I just added a little icing sugar bit by bit until it Being squares – time to rework our naked
looked right. I then put a petal paste flower on top of the buttercream and left it overnight. cakes with straight edges.
I found it worked, it was just as I left it in morning!
Thanks for a fab magazine, Getting hippy with it – we are adding real
Sue Marshall flowers to everything!
Boost deliciousness
with Foodie Flavours
We have an amazing opportunity to giveaway
a set of 15 professional natural flavours from
the Foodie Flavours range. These high strength
natural flavours are ideal for cooking, baking, WIN WIN WIN
desserts and more. Only a few drops are
Value
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needed of these professional flavours made
in the UK. All are suitable for vegetarians and
vegans, gluten-free, egg-free, dairy-free and
have no added sugar.
The set of 15 flavours includes: Almond,
Apple, Banana, Bubble gum, Caramel, Candy
floss, Fruits of the forest, Lemon, Lime, Orange, Dates for your
Passion fruit, Peppermint, Rhubarb, Strawberry
and Vanilla. Buy yours from
diary…
www.foodieflavours.com The British Sugarcraft Guild 8th
International Exhibition 2016
at The International Centre, Telford on
Cake Clever 21st & 22nd May.
“To add a lifelike shape to wafer flower petals, wash lightly with colour over the back of
a madeleine tray. The colour will dampen the petal enough for the clam shell shape to See the competition and learn from
add detail to the wafer paper and it will dry with lifelike curves”. For more perfect peony the experts at Cake International at
instructions from artist Sawsen Ali - get your copy of Cake Craft Guide 26, Wedding Cakes & Alexandra Palace, London on
Sugar Flowers. Visit www.cake-craft.com for details. 16th-17th April.
We wish we could be front of the class

with Jessica Minh Vu at Zoe Clarke’s
Cake Parlour this April, or creating ‘Royal
Iced Lace Effects’ this May. Visit
www.thecakeparlour.com for more
class details.
HOW TO
ENTER
Entering for a chance to win is simple: Visit
www.cake-craft.com to enter online from
7th April Closing date for entries is
4th May 2016.
p07-09_MAY16_MKT.indd 9 17/03/2016 15:31

COVER STAR
Buttercream
Floral Wreath
Wreath cakes are totally on trend and with buttercream flowers and
twigs, rustic has never tasted so good! Valerie and Christina aka
Queen of Hearts
Couture Cakes
You will need

Buttercream recipe:
• 227g/ 1 cup butter, room temperature
• 115g/ ½ cup Trex (vegetable shortening),
room temperature (or ½ cup Crisco
vegetable shortening)
• 2-3 tsps clear vanilla
• 1 tbsp water, milk or double cream
• 4 cups SIFTED icing sugar
Edibles:
• 25cm (10in) cake at least 7-10cm
(3-4in) deep
• 1000g light brown tinted buttercream
(Sugarflair light brown)
1 2
• 500g dark brown tinted buttercream Measure a circle 3-5cm (1-2in) smaller Using a serrated knife, hold it straight down
(Sugarflair dark brown)
• 250g green tinted buttercream
than the actual size of your cake. You can and cut the cake following your guide.
(Sugarflair gooseberry) use parchment paper.
• 250g green tinted buttercream
(Sugarflair spruce green) succulents
• 250g dark yellow tinted buttercream
(Sugarflair autumn leaf, melon)
• 500g dark purple tinted buttercream
(Sugarflair grape violet)
• 500g light purple tinted buttercream
(Sugarflair grape violet, hint of claret)
• 250g white tinted buttercream
(Sugarflair white)
Equipment:
• petal nozzle (Wilton 104)
• petal nozzle (Wilton 150)
• leaf nozzle (Wilton 352)
• Wilton writing nozzle No.5
• piping bags
• coupler
• parchment paper/baking sheet
• scissors
• pen/pencil 3 Slide your fingers from underneath the
cake and carefully push the center up and
pull it away.
4 Carve the edges to the cake to make it
more rounded.
7 Prepare two different shades of brown

tinted buttercream in separate piping bags.
Cut the tip to a medium hole or use Wilton
5 Transfer the cake to your decorated

cake board. 6 Crumbcoat the cake using light brown
tinted buttercream. Use a palette knife to
even out the buttercream.
writing nozzle No.5. Start covering the wreath
with piped lines. Do not pipe the lines all the
way around the wreath.
p12-16_Queen of Hearts.indd 12 21/03/2016 16:24

COVER STAR
8 Start piping the “twigs” from the inner part

of the wreath, working over the top edge
then cover the other side as you go round.
9 Repeat the same process until you cover
the whole of the wreath. Change between
the two shades of brown and overlap the lines
10 Pre pipe the roses and the succulents
and put them in the freezer for ten to
twenty minutes to harden up.
as you cover.
EDITOR
LOVES

Buttercream method:
• Beat butter on high speed until soft and pale
(approximately 1-2 minutes) then add Trex and beat
for another 30 seconds or even less.
• Add clear vanilla and water (or milk/double cream)
then beat at medium speed for about 10-20 seconds
until well incorporated.
• Slowly add the sifted icing sugar and beat on medium
speed until everything is combined. You can also fold
manually before beating.
• Continue to beat for approximately 20-30 seconds
and DO NOT OVER MIX. Otherwise,
your buttercream will start to curdle and
become grainy.
• If the buttercream is too stiff, add water/milk/double
cream. If it is too thin, add icing sugar.
11 Use plain buttercream to pipe some

blobs and to determine the position
of the flowers. Mark the position of the
sunflowers.
12 Position and stick your roses and

succulents on the cake then pipe more
plain buttercream where the sunflowers will be
13 Pipe the leaves with gooseberry tinted
buttercream using Wilton leaf nozzle 352. 14 Pipe the sunflowers using Wilton leaf
nozzle No.352 with yellow tinted
buttercream.
on to make it level with the other flowers.
15 Pipe small dots for the centre of the

sunflowers using brown buttercream in
a piping bag with a small hole or you can use
16 Pipe the leaves with gooseberry tinted
buttercream using Wilton leaf nozzle
No.352. Cover the rest of the gaps with leaves in
17 Pipe random pea-size buds with very light
gooseberry tinted buttercream using a
piping bag with a medium hole. Alternatively, you
Wilton writing nozzle No.1. a variety of sizes. can use Wilton writing nozzle No.5.

18 Pipe random small dots in white tinted
buttercream using a piping bag with
a small hole or use Wilton writing nozzle
19
Pipe short stems for the pussy willow
using dark brown tinted buttercream. 20 Pipe teardrop shaped tips (Catkins) that
go along the branches using white tinted
buttercream. Use dark brown tinted buttercream
No.2. These will be your baby’s breath flowers and pipe small “V” shapes at the base of each of
(Gypsophilas) the Catkins.
Top Tip
A plain bundt tin would
make a wreath without the
need for carving, although
you may need to make
the centre hole larger,
depending on the tin.

COVER STAR Q&A
Couture Q&A
After seeing Valerie and Christina’s stunning succulents and florals at CI in November,
here at Cake HQ we couldn’t wait to ask the girls where their creativity with
buttercream began…
HOW DID QUEEN OF HEARTS COUTURE secrets that we do not share in our books and of ideas on decorating small one-tier cakes.
CAKES START? our Craftsy Classes are the techniques that We wanted to show that even if you have a
V&C: It was a “sweet accident”. Mother’s we teach in our classes (with the exception of small canvas, you can still make a beautiful
Day of 2011, we wanted to give our two flower piping). Those remain in classrooms and and couture cake without the trouble of over-
friends whom we consider our “second- that is our promise to all our students. We just decorating it.
mums” something nice for the occasion. We want to be fair to them.
wanted it to be a little different from what WHERE DO YOU LOOK FOR INSPIRATION?
we’ve given on previous years so we thought TOP TIP FOR THOSE EXPERIMENTING C: We literally look at anything nice. Dresses,
we’ll just cook/bake them something. So we WITH BUTTERCREAM FLOWERS FOR wallpapers, bouquets, scrapbook papers,
scoured the internet for a nice recipe and we THE FIRST TIME? stationery, paintings and so much more.
stumbled on a YouTube video tutorial on how V: As of the now, I have 14,088 photos on my
We are completely self-taught, so my best
to make a sunflower cupcake using a ziplock phone. I think that answers the question!
advice is PRACTICE, PRACTICE and
bag improvise. We had a go and thankfully,
MORE PRACTICE!
it turned out to be a sunflower. Then we YOU OBVIOUSLY WORK WELL AS A
got really curious if there were other flower TEAM, WHO LEADS WHAT AREA OF THE
cupcake tutorials so we went on searching. V: I agree with Christina and I would add that BUSINESS?
True enough, there were, and so we instantly you need the right attitude as well. Do not give C: Since the day QoHCC started as a business,
got hooked, OBSESSED, rather. up easily, stop saying that your roses are ugly it was just the two of us and it still is. We both
or they don’t look like flowers at all blah, blah, manage all areas but I take care of financial
WHY BUTTERCREAM? WHAT INSPIRED blah. Just keep practicing, explore tutorials, matters…because Valeri loves “clicking”
YOUR CREATIVITY WITH THIS MEDIUM? books, etc. and don’t give up. and “putting things in the basket” (online
C: In the Philippines, where we are originally shopping) hahahaha
from, we grew up with sheet cakes covered and WHO ARE YOUR CAKE V: (…but clicking is so convenient! Everything
decorated with buttercream. I remember fighting DECORATION HEROES? will be in your doorstep in no time! Hahaha)
over the royal icing flowers with the other kids! I V-C: We adore and highly respect royal Well, aside from all the other general admin
didn’t even know that fondant existed! icing master, Eddie Spence MBE. We salute stuff, I am also the technical guy. I manage our
V: Contrary to Christina’s happy childhood his contribution to the cake world and his website and I like doing graphic designing, our
memory (haha), I do not like the royal icing dedication. We also look up to our very good backdrops, posters, flyers, etc.
flowers so I let the other kids fight over them friend and super artist, Dawn Butler. Not only
while I liked poking the cake and running my that she can make any form of cake you could WHAT TRENDS DO YOU FORECAST FOR
finger on to that smooth buttercream. So yes, ever imagine and airbrush it to make it look so THIS YEAR IN BUTTERCREAM?
we grew up loving buttercream. When we realistic but she is also a huge inspiration to C: Buttercream has managed to come back
were introduced to the world of cake, there us. She has invented the cake frame and one again and is now becoming even more popular.
were already Masters, Witches and Gurus of day, we also want to be able to do this. Flower piping is such a craze right now. This
cake decorating who had years and years of year, I think, more and more people will be
experience ahead of us but mostly in fondant WHAT WOULD YOUR DREAM more innovative with the techniques.
and royal icing. So, we thought, well let’s do it COMMISSION BE? V: We are hoping that when our third book
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p17_CCDMay2016.indd 1 16/03/2016 14:49:57

GIRL’S NIGHT IN
Patsy & Paula’s

Pamper Party
Patsy and Paula love a good girl’s night in with a cheeky wee bottle of
something red. Using armatures, both ladies are made in the same way, just
change their poses. Patsy and Paula are happy to be used on their own or
maybe with a group of other friends.
Rhu Strand
You will need

Edibles:
• 250g Rhu’s Modelling Mud (see recipe or
video - http://goo.gl/vUpgQg)
• 100g x 2 sugarpaste for each robe/
dressing gown with cmc added
• 20g x 2 sugarpaste for slippers with
cmc added
• 60g white sugarpaste with cmc added
• 2 x 4mm black sugar pearls
• 1.25mm aluminium armature wire, 30cm
(12in) x 1 + 15cm (6in) x 2 + 25cm (10in) 1 Bend the 30cm (12in) long 1.25mm
aluminium armature wire in half and pinch
the end to make a sharp fold (top of head) twist
2 Bend excess head wire out to the sides
(arms), take one of the 15cm (6in) long
1.25mm wires, place 3cm (1in) along arms and
• short length dried spaghetti
to the neck 4cm (1.5in) following the template. twist to the neck, repeat on the other arm.
Equipment:
• scalpel
• Dresden tool
• boning tool
• card embossing tools
• wooden orange/cuticle stick
(available in chemists)
• FMM scriber tool or similar pointed tool
• cocktail sticks
• tinfoil
• eggshell foam
• paint brushes
• pale green dusting powder
•
•
colour for face mask
piping nozzles with round openings or 3 Twist body wire together to the hips 6cm
(2¼in), centre the remaining 25cm (10in)
1.25mm wire onto the body, wrap wire round
4 Pose the figures. Bend in shoulders at
1.5cm (⅝in) from ‘spine’ and elbows at
3cm (1¼in) from shoulder.
small circle cutters
• Rainbow Dust red and blue metallic paint the legs. Bend at hips, measure to 10cm
for lips and eyes (4in) from the hip and bend foot to make two
bodies.
5 Make the wine glass by shaping a small

pea size piece of white paste into a
teardrop, gently twist and insert the spaghetti
6 Roll 15g of modelling mud into an egg
shape. Use a scalpel to cut a cross to
about half the depth.
7 Wrap around lower half of armature with
thinner end towards the top of body.
into the thin end to make stem, cut small

circle and glue to the base. Paint wine with
Rainbow Dust metallic red.
p18-23_Pamper Party.indd 18 21/03/2016 17:46

GIRL’S NIGHT IN
Top Tip
Remember these
are not suitable for
eating due to the wire
armature – make sure
you tell the people
you are making
them for.
8 Repeat for upper body using 20g of paste,

apply with thinner end towards the waist,
tease paste over the shoulders and up to create
9 Shape under the bust and divide using
the veiner tool. 10 For the legs roll two 18g tapered
sausages, smooth down the foot with
your finger and roll behind the knee area and
the neck. ankle to give shape to the legs.
11 Slice down the back of the leg with

the scalpel and if necessary tease
open more with the veiner tool, place over
12 Use the curve of the Dresden tool or
boning tool under the knee and ankle
to give some shape.
13 Pinch under the knee and flatten the top
of the knee to give shape.
the leg and enclose around the wire, gently

smooth the seam at the back of the leg.
14 Roll two 8g pieces of paste into

tapered 6cm (2¼in) sausages and
flatten down the thinner end to make hand.
15 Apply arms in the same way as legs
and smooth into shoulder area, but on
lifted arm leave .5cm (¼in) exposed.
16 Insert glasses onto exposed wire
and wrap hand around, gluing as
necessary. Retouch the paint on the glass if
Cut a ‘V’ shape for the thumb. Divide fingers necessary and paint the top of the glass with
in half and half again and use an FMM scriber red, leaving a thin circle of white exposed.
tool to divide the ends of the fingers, mark in

17 For the heads, roll 15g of paste into
an egg shape and tease thinner end
forward to create a chin area.
18 Use the smaller end of a boning tool,
press into the head to about half the
depth of the tool to make eye sockets. These
19 Continue the eye socket gently down the
sides of the face with the boning tool to
make temples.
are placed half-way down the face.
20 Roll a very small tear-drop in flesh,

place on the bridge of the nose and
smooth sides into eye sockets.
21 Use a cocktail stick to make the
nostrils. Try flaring the nostrils by
gently moving the cocktail stick around.
22 Cut a slit into the paste for the mouth,
be careful not to go too wide.
23 Use a card embossing tool to make

dimples at each end of the mouth. 24 Use an embossing tool to ‘draw’
under the lower lip, almost making
another mouth shape.
25 Smooth this ‘trough’ out, leaving the
lower lip.
26 Use a smaller embossing tool for the

upper lip, think of it as putting lipstick
on and draw an ‘m’ shape that tapers down
27 Use the orange stick to define the
mouth opening. 28 Use the Dresden tool to mark in the
cheek shape, down from the nose to
the outer edge of the mouth.
into the corners..

29 Use the tip of the veiner tool to create
the eye sockets, turn the head around
and do the other end of the eye.
30 Roll two rice sized pieces of white
sugarpaste and insert into eye
sockets. Use the embossing tool.
31 Dip into Rainbow Dust metallic paint
and dot into each eye using the
embossing tool.
Top Tip
When rolling thin black
paste for eyelashes and
brows start with a pinhead
size of paste.
32 Add face detail. Use the small end of
the embossing tool, dip into some
black food colouring and dot each eye for
33 For the face mask, mix your chosen
colour into small amount of paste,
loosen this down with vodka until gooey and
the pupil. Roll a thin piece of black paste for paint onto face then leave to dry.
eyelashes and eyebrows, use Rainbow Dust
metallic red for lips.
34 With the sliced cucumber, cut two

small circles and mark pip dots and
dents into the middle. Use green dusting
35 Make the gowns by scrunching a piece
of tin foil and then unfold, use this to
create fluffy texture on the paste.
36 Texture and cut a rectangle
approximately 8cm x 15cm (3 x
6in). Use a piping nozzle to cut a hole in the
powder to colour centres and add a drop of middle for a neck, cut down from here to edge
vodka to make a paint to paint the outside and then cut a long triangle to make
edge for skin. When dry, glue to second face. gown opening.
37 Wrap around the body, cut away

around the arm hole (think of sleeve
seams and tuck under the arms) trim to waist
38 Texture more paste and cut lower part
of gown, use the template or similar
shape as here.
39 Wrap around the waist, teasing and
fitting where needed, make sure you
wrap around in the same way as the upper
length, tuck and mould paste around the waist. part. Roll thin sausage of paste, flatten with
Glue where needed. the foil and wrap around for belt tie.

Top Tip
Remember these
are not suitable for
eating due to the wire
armature – make sure
you tell the people
you are making
them for.
40 Roll and texture 4cm x 6cm

(1.5 x 2¼in) rectangle, drape and
fit around the arm. Cut away excess around
41 For the bunny slippers, roll a small
sausage and flatten with the foil, wrap
around the foot and trim where needed. Flatten
the shoulder area to create a seam and glue a small circle with the foil and glue to top of
where necessary. the slipper, dent ears with the tip of a Dresden
tool. Glue in place and add nose and eyes.
42 For the teddy slippers, use the foot to

cut a sole shape and cut a circle and
divide in half, glue over the toes and add ears,
nose and eyes.
43 Roll and texture 4cm x 10cm (1.5in x

4in) rectangles, wrap around the head,
gluing and shaping where necessary.

Pg 25_1PAGE TEMP 15/01/2015 16:44 Page 1
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ake Craft news
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p23_CCDMay2016.indd 1 21/03/2016 15:33:35
CUTE AS A CUPCAKE
Heavenly Hellebore
cupcakes
This colour combination will always be in vogue. Dust your hellebores
with the lightest touch for a magical finish. Coordinate to the brides
bouquet for beautiful wedding favours.
Natalie Porter
You will need

Edibles:
• white sugarpaste to cover the cupcakes
• white flowerpaste to make flowers
• petal dusts: pale dusky pink, a darker
shade of pink, yellow and pale lime green
• white royal icing
Equipment:
•
•
crinkle cookie cutter to fit top of cupcake
petunia cutter and veiner
1 Using a palette knife, cover the top of
the cupcakes with buttercream, forming a
shallow dome shape. Roll sugarpaste to the
2 Cut and vein one flower per cupcake. Use
the royal icing to pipe dots in the centre
of the flower.
• small blossom cutters in two sizes depth of a pound coin. Cut a circle, place it
• no.0 piping tip on the cupcake and smooth so it overhangs
the edges ever so slightly.
3 Cut and vein the smaller blossoms, you

will need approximately six big and six
small blossoms per cupcake.
4 Using the pale lime green petal dust, colour the centre of the hellebores, working the colour
around one third towards the edge of each petal. Go over the central piped dots with yellow.
6 The blossoms are mostly pink, with some

green ones. To colour the pink ones give
a light coating of the pale pink and again
apply the darker pink to the outer edge only.
Give some of them a yellow centre. Repeat
for green blossom, again using a little yellow
5 Using the pale pink petal dust colour the remainder of the petals, applying more dust to the
outer edge than the middle. Use the darker pink to darken the outer edges of the petals by
moving the brush from the outside towards the centre, catching only the outer edge.
to brighten the centre.Use royal icing to
attach the flowers to the top or each cupcake,
following the pattern shown.
p24-25_Heavenly.indd 24 21/03/2016 16:51

CUTE AS A CUPCAKE
Top Tip
For a more regal finish,
lightly daub the petal
edges with antique
gold edible paint
p24-25_Heavenly.indd 25 21/03/2016 16:51

Sugar Soft Roses
NEW Beautiful, delicious and handmade
sizes now
added Perfect for
airbrushing,
dusting or
glitter spritzing
flavour
Delicate vanilla
Available in a variety
of
colours and sizes
Because making one sugar rose is fun... but making lots isn’t so much!
Find a local stockist using For trade enquiries

the store locator on please contact Culpitt Ltd.
www.culpitt.com www.culpitt.com
03456010574
info@culpitt.com
Available from all good
cake decorating retailers
p26_CCDMay2016.indd 1 16/03/2016 14:51:44

EDIBLE INCREDIBLE
Made with
Fondant and Love
Love folksy florals? With Katy Sue, anyone can achieve a handpainted look
using moulds and dust colours. This is colouring therapy, fondant style!
All three moulds are used in the exact Because the silicone moulds are The alcohol and the lemon extract will
same way. To begin, dust out moulds very pliable it takes little effort to evaporate quickly adding very little
using cornflour on a large brush, this manipulate the sugarpaste out of the moisture to soften your design. Do not
eliminates any moisture that may be on mould by flexing all around when it will overload your brush, see the video on
your mould. be clear that the paste is ready to fall youtube of how to paint these cupcakes.
out. The beautiful topper can then be
either placed directly onto the cupcake
Next, the paste needs to be softened
by kneading until pliable and smooth. at this stage or it can be left to dry on You will need
Take enough paste, at a guess, to fill some kitchen towel until ready to paint.
• Katy Sue Designs cupcake moulds -
the whole of the mould, press paste Victorian garden 1, 2 and 3.
into mould using finger tips to push The raised design can be painted very
• 3 x cupcakes
easily or just lightly dust all over with
paste into the whole of the mould, any • buttercream or royal icing (to fix cupcake
a lustre dust for a quick but stunning
excess can be pushed over to one area toppers to cupcakes)
relief effect.
to remove. To get a totally flat back this • cornflour
can then be rolled over with a rolling • brush
Rainbow Dust pens can be used directly, • rolling pin
pin. The edges of the sugar paste need
Rainbow Dust powders can be made • sugarpaste/fondant (treated with cmc or
then to be brought back to within the into a painting medium by adding a tylose if not already)
outside line of the mould so that the few drops of clear alcohol e.g gin or • variety of rainbow dust powders, pens.
outside line is visible and tidy. vodka or you could use lemon extract.
Visit: www.katysuedesigns.com for all the latest and greatest.

For a video tutorial go to: www.youtube.com/KatySueDesigns
p27_Made_in_love.indd 27 21/03/2016 16:53

SUGAR FLOWERS
Fritillaria
Meleagris
Fritillaria comes from the Latin fritillus meaning dice-box, meleagris means
“spotted like a guinea fowl”. The common name “snake’s head” refers to the
somewhat snakelike appearance of the nodding flower heads on their long stems.
Ulla Netzband
You will need

Edibles:
• flower paste white and pale green
(Piece of Cake)
• petal dusts African violet, foliage green
(Sugarflair
• petal dust vine green (SqK)
• sugartex pollen yellow (Sugarflair) or fine
semolina and lemon petal dust
• isopropyl alcohol CENTRE STIGMA
• strong sugar glue
• confectioner’s glaze 1 Take six stamens, brush the tips with egg
white and dip into the pollen mixture.
Leave to dry.
2 Take a 33g wire and place a tiny ball of
light green paste on to it and roll it along
the wire for 5mm (1/4in). Repeat this
Equipment: twice more.
• florist wires 22g, 30g, 33g white
• small lily stamens
• florist tape nile green
• magnolia cutter 501 (TT)
• snake head veiner (SqK) or Vanda Orchid
veiner (Sugar City)
• stargazer B veiner (SqKGI)
• flat paintbrushes
• 0000 paintbrush
3 Take a quarter width tape and tape the

three sections together. Leave to set a
little and then bend the tips over.
4 Dust the stigma with vine green
petal dust.
PETALS
5 Place the six prepared stamens around

the pistil leaving the pistil higher than
the stamens.
6 Roll out some white paste, place a 33g wire over the paste and fold the paste over the wire.
Re-roll but leave the paste quite fleshy as a good impression with the chosen veiner is required.
Cut it out with cutter 501. Three wired petals are needed for each flower.
p28-30_Ulla Fritillaria.indd 28 21/03/2016 17:18

SUGAR FLOWERS
Top Tip
The three unwired petals
must not get too dry as it
would be too difficult to
attach them around the
wired petals. All six petals
can be wired if required, to
give more working time.
7 Roll out more white paste and make three

more petals but leave them unwired.
8 Vein all petals with the chosen veiner,

good deep impressions will make
the painting easier.
Note the way real Fritillaria
bow their dainty heads (right)
9 Dilute African violet dust with alcohol.

Using the 0000 paintbrush paint all the
long lines on the upper surface.
10 With the same brush paint the lines
across the upper surface to achieve
the chequered effect.
11 Take a flat paintbrush and dip into
African violet dust and overdust both
fronts and backs of all petals.

13 Place the unwired petals over some
rolled up kitchen paper to make the
base of the petals slightly rounded.
ASSEMBLY OF FLOWER
14 Take the prepared stamen centre

and, using quarter width tape, place
15 Use strong glue at the base of the
outer petals, and a little up their sides,
to attach these petals in between and behind
the three wired petals around the centre in the three inner petals.
distanced equally apart.
LEAVES METHOD 1
16 Take a length of 30g wire and place

a small ball of pale green paste on it.
17 With the back of any veiner or a
palette knife, splat the leaf.
PLUM BLOSSOMS
18 Cut 28g florist wire into half. Wrap

lacemaker cotton thirty times around
Roll the paste along the wire evenly. two fingers. Bend to a figure of eight and
double. Thread a wire through the loop and
twist into place. Tape the stem right down to
the bottom.
19 Vein the leaf in the stargazer B veiner.

20 Roll out pale green paste, place a
30g wire over the paste and fold
the paste over. Re-roll being careful not to
21 Vein the leaf in the stargazer B
veiner.
expose the wire.
22 Dust the leaf with foliage green and

overdust with vine green. 23 Either steam the leaf over a kettle
or, using a paintbrush, glaze the leaf
with quarter strength glaze. Various length
24 The flowers are hanging down, so
bend the wire in a gentle curve soon
after its head and attach the first long leaf
of leaves will be needed for this plant. behind it. Strengthen the stem with 22g wire.

SUGARCRAFT CUTTERS CAKE SHOPPING
& EMBOSSERS FOR
HANDBAG CAKES BOHO FLORAL WAFER PAPER
Create elegant fashion designs and
Custom designed by the clever folk at
motifs on your cakes, cupcakes and
cookies. Available in sets for Gucci,
Each pack contains one sheet of each of the four
Chanel, Dior & Louis Vuitton.
designs for £3.99 As seen on page 65
£7.99 each set from
www.cakecraftworld.co.uk
ALL THINGS BRIGHT

& BEAUTIFUL
LOVE LIBERTY This floral wreath will provide stunning
Beautiful folksy mixed pattern inspiration for the contemporary cake
cupcake cases. decorator. £60.00 www.tch.net
Floral and
£6.00 from www.sistersguild.co.uk
fanciful kitchen
Here comes summer! Floral and fun elements to adorn your cakes, bakes and tableware this May…
SOURDOUGH WILL GET

GRRR… YOU STARTED ON A GIRLS
We can’t get enough of orange accessories to
wear, for our home and on cake.
NIGHT IN
Baking bread is great fun, a rewarding
Tiger orange ‘Ready to Roll’ fondant would
craft, delicious and better for you
look stunning with brush embroidery royal
when made by hand at home. This 60
iced flowers. £1.79 for 250g from
year old sourdough starter makes a
www.renshawbaking.com
delightfully moreish and tangy loaf,
and can be fed and kept for as long as
you nurture it. £12.00 from
www.hobbshousebakery.co.uk
SKETCHBOOK MUGS
Beautiful! £8.00 each from
www.colliercampbell.com
‘FROM THE KITCHEN OF’

We love this personalised stamp by
Pretty Rubber Stamps. £14.50 with
free delivery. Order yours from
www.notonthehighstreet.com
p31_Floral kitchen_May16.indd 31 21/03/2016 17:29

Pg 47_1PAGE TEMP 11/03/2015 16:56 Page 1
See our
in
tutorial
l is s u e by
Apri
T da
s u
Yoshiko
Available from all good sugarcraft retailers or order at
orchardsugarart.co.uk
sales@orchardsugarart.co.uk Tel: 020 8391 4668
The
Glitter
Mine
1 Stanhope Close, The Grange

Spennymoor, Co. Durham, DL16 6LZ
Tel: 01388 816309
www.edableartworldofcolour.co.uk
May 2015 47
p32_CCDMay2016.indd 1 21/03/2016 16:34:26

GIRL’S NIGHT IN
Cosmopolitan
cupcakes
This glamorous cupcake design is the perfect ‘girl’s night in activity’.
Get the girls round, get your pyjamas on and with the bubbly flowing, get
creative! You can create yourself, each other or anyone you like. With a
Britt Whyatt
Cosmopolitan cocktail flavoured cupcake and buttercream top, these treats
are a winner whatever the occasion.
You will need

Edibles:
• modelling paste in skin, hair, eyes and lip
colours (including white and black)
• edible glue
Equipment:
• circle cutters; large cupcake sized and
small for the eyes
• small circle plunger cutters
• paintbrush
• small rolling pin
• scalpel
• cutting wheel
p33-35_Cosmo Cupcakes.indd 33 21/03/2016 17:11

For the cake mix:
• 225g self raising flour
• 200g caster sugar
• 200g unsalted butter
• 50g plain Flour
• 2 medium eggs
• 4 tablespoons Cointreau
• 2 tablespoons cranberry juice
• 1 tablespoon lime juice
• zest of 1 orange
• pink food colouring
Method:
1. Cream together the butter and sugar.
2. Add the eggs.
3. Add the Cointreau, cranberry juice, lime
juice and orange zest.
4. Finally add the self raising and plain flour.
5. Mix until combined.
6. Add a small amount of pink food
colouring to the mix.
7. Use an ice cream scoop to put the
mixture into your cupcake cases.
8. Bake at 140°C for 45 minutes.
For the cosmopolitan buttercream:

• 100g unsalted butter
• 300g icing sugar
• 3 tablespoons Cointreau
• 3 tablespoons cranberry juice
Method:
1. Mix together the butter and icing sugar.
Pour in the Cointreau and use cranberry
juice until you get a smooth consistency.
1 Bake the cupcakes and leave to cool

completely.
2 Once cooled, spread a small amount of

buttercream onto the top of the cupcake.
3 Roll out your skin colour to the thickness

of a £1 coin.
Top Tip
You could add rosy
4 Cut out a large circle, just bigger than your
actual cupcake. Gently place this on top
of the buttercream and using the palm of your
cheeks with pink
petal dust
hand, smooth down to reach the case.
5 Roll out white modelling paste and cut

out a small circle for the eyes. To make the
almond shape, simply cut away ⅓ of the circle
using the same cutter. Do this twice.
6 Stick the eyes to your face using a

paintbrush and a little edible glue.
7 Next, roll out your chosen eye colour. Cut

out a circle using a small plunger cutter
and glue to the middle of the eye.
8 Do the same with a smaller black circle for

the pupil.
9 To make the “sparkle” in her eyes, roll a

very small ball of white modelling paste
and flatten slightly. Glue this to a top corner of
the pupil.

10 For the mascara, roll a thin sausage of
black modelling paste and glue along
the top edge of the eye.
11 For the eyelashes, roll very small

sausages of black modelling paste
bringing the ends to a point. With a scalpel,
cut the pointed edges off and very carefully
glue them to the outer edge of the
mascara line.
12 For the nose, roll a small ball of your

chosen skin colour and glue into place
under the eyes.
13 For the lips, roll a small ball of your

chosen colour modelling paste. Pinch
the edges to create a diamond shape with
rounded top and bottom edges.
14 Using your scalpel, cut out a V shape

from the top lip. Then, using your
fingers, shape the lips how you would like. Use
a cutting wheel to gently mark the lip line. Glue
into place under the nose.
15 For the eyebrows, roll a sausage of

your chosen hair colour and glue into
place above the eyes.
16 For the hair. You have a few different

options for hair. For the red wavy hair,
roll out your modelling paste and cut into
sections. Glue these sections into place to
frame the face, but lifting and pleating the hair
as you glue it down, creating the waves.
17 For the brown straight hair, roll out

your modelling paste and cut strips
with pointed ends with your cutting wheel.
Then glue this onto your cupcake individually
starting from the middle or side, depending on
where your parting is.
18 For the blonde fringe, bun

and curly hair. Roll a ball of
modelling paste for the bun and
glue this to the top of your
cupcake. Then roll a thick
sausage for the fringe. Glue
this in front of the bun.
Then, roll thick sausages
of modelling paste and
curl them around a
cocktail stick. Slide the
cocktail stick out leaving
a curl, glue this
into place.
19 For the black bob. Roll

out modelling paste and
using a cutting wheel, cut two thick
strips with pointed ends. Glue them into
place flat against the sides of the cupcake.

SIMPLE OCCASION
Bamboo &
Blossom
This pretty design is suitable for so many occasions and can be adapted in so many
Rhianydd Webb
ways. The delicate blossoms could be white or any shade of pale pink and you can
soften the look by experimenting with the shade of green.
You will need

Edibles:
• cakes ganached, deep round 15, 20cm
(6, 8in)
• sugarpaste white 2.3kg (5lb)
• dusting powder moss green,
foliage green, plum (Sugarflair)
• paste colours caramel, honey gold, claret, 1 Colour 300g of sugarpaste with spruce
green paste colour. Dust work surface with
icing sugar and roll out the paste. Moisten
2 Use the protruding half of the briar rose
veiner to emboss around the edge of
the iced cake drum, placing the point of the
spruce green, dark brown (Sugarflair)
• flowerpaste 200g (7oz) (Squires Kitchen) the cake drum and cover the board. Trim the veiner at the edge of the cake drum. Press
• edible glue edge with a small sharp knife and neaten with firmly with multiple fingers for even pressure.
• clear edible glaze spray (PME)
Equipment:
• cake drum round 35cm (14in)
• cake cards round 15, 20cm x 2 (6, 8in)
• long rolling pin
• small rolling pin
• non stick board
• small sharp knife
• bone tool
•
•
flower pad
blossom cutter F8-10 20-30mm (Orchard)
3 Use a ½ inch flat dusting brush to first
dust each leaf shape with moss green
dust. Next dust the base of the leaf shapes
4 Place the cakes on the same size cake
cards. Moisten the ganache with warm
water and cover the cakes with sugarpaste.
• briar rose leaf veiner (Squires Kitchen)
with foliage green dust and finish with an Use flexi smoothers to achieve a sharp edge.
• small calyx/jasmine cutter (PME)
even coat of edible glaze spray. Allow to dry
• lacemaker cotton white
• emery board
• double blossom flower mould and cutter
set (Sunflower sugar art)
• 12a/b frilling stick (Jem)
• flexi smoothers (Bellisimo)
• cake dowels 4
• craft knife
• cone tool
• ribbon 15mm
•
•
•
scissors
paintbrush, ½in
pastry brush
5 Dowel and stack the cakes onto the
prepared iced drum. Use let down
sugarpaste to fix the cakes together
BAMBOO TOP TIER
6 Colour 750g sugarpaste to a pale gold

using the honey gold paste colour. Roll a
• florist tape brown, green (sugarpaste and water mixed together to a sausage of paste 15cm long and 1 to 1.5cms
• 28g florist wire chewing gum consistency). Ensure they are wide. Use a smoother to gently roll the paste
• 18g florist wire central using a ruler. Allow to dry overnight so back and forth for a more even finish.
as not to mark the icing when working.
p36-39_Bamboo blossoms.indd 36 21/03/2016 17:23

SIMPLE OCCASION
EDITOR
L OV E S

7 Cut the sausage of paste part way down,
vary this for each piece. Push a finger into
the end of the sausage to create a slightly
8 Use a scalpel to score the paste. Run the
scalpel along the paste gently so as not to
cut through it. Add more texture to the joints
9 Push a cone tool 1 cm into the top end of
the one of the sausages of paste to create
a hollow. Use a scalpel to score lines around
bulbous shape, repeat for each end of the and edges. This could also be done when the the opening.
sausages of paste. Ensure the two pieces of pieces are in position.
paste fit together.
10 Fix the lower section of the paste

vertically onto the top tier using edible
glue. Moisten the cut edge of the first piece
11 Mix honey gold paste colour and water
in a palette or on a plate using a ½
inch flat brush. Ensure the colour is quite
12 Mix dark brown paste colour and
water using the same brush. This time
ensure the colour is slightly thicker. Dab the
of paste before adding the top section of the runny so that the colour is pale and runs into colour onto the joints, then brush away in
sausage of paste, repeat this process to cover the markings made on the bamboo. both directions. Push colour into the hollows
the top tier cake. Make the divisions random on the top edge of the bamboo and in
for a more natural look. random gaps between the bamboo.
BLOSSOM BASE TIER
13 Mix 100g sugarpaste and 100g

flowerpaste together and colour to a pale
14 Place a blossom shape into the
recessed half of the blossom veiner.
Line up the other half of the veiner and press
15 Remove the blossom shape from the
veiner and carefully pinch the flower
together to close it a little and make the
pink using claret paste colour. Pin out a small firmly to vein the shape. shape a little more ruffled. Place the shape on
quantity of paste thinly with a small rolling pin the board and cut off the excess paste.
on a non-stick board and cut out shapes using
the sunflower sugar art blossom cutter.
16 Use a little edible glue on the back of

the blossom shape and gently place
onto the bottom of the base tier. Use a dry
17 Repeat to cover the base tier, working
along the bottom of the cake in rows.
This allows the blossoms to dry a little and
PLUM BLOSSOMS
18 Cut 28g florist wire into half. Wrap

lacemaker cotton thirty times around
soft brush to help press the blossom in place adhere to the cake. Start the next row with a two fingers. Bend to a figure of eight and
without flattening the shape. blossom slightly in between blossoms in the double. Thread a wire through the loop and
row below for a more random shape. Finish twist into place. Tape the stem right down to
the board with a suitable 15mm ribbon and the bottom.
double sided tape.

Top Tip
When working on a
damp day, if there is no
dehumidifier, leave the
blossoms to dry for an hour
between rows to allow
them to firm up a little
before adding the
next row.
19 Cut through the loops and trim the
cotton straight. Rub the ends on the
emery board to roughen. Dip the end of the
20 Roll out either white or very pale
pink flowerpaste paste coloured with
claret very thinly (white has been used in this
cotton stamen into edible glue, then dip into example). Cut one one shape for each flower.
plum blossom dust for a pink pollen.
21 Vein the flower using a frilling stick,

place the flower on the workboard
dusted with cornflour. Vein each petal
22 Place the flower on a flowerpad and
gently soften the edges with a bone
tool. Not all blossoms are frilly, but the edges
23 Make a calyx from green flowerpaste by
pressing the paste onto the dimple of
a grooved board and rolling thin. Remove from
individually by rolling the frilling stick across should be very delicate. the board and cut out the paste. Soften the
the petal. edges using a bone tool on the flower pad.
24 Glue round the centre of the calyx

and place the blossom so that the
calyx sepals are between the petals and
25 Buds are made by forming a cone of
paste. Hook a 28g quarter length of
wire and insert into the base. Pinch the tip
TWISTED WILLOW
26 Take a full length of 18g wire and tape

with half width brown tape. While
gently pull the prepared stamen through to a point, add texture using the veining tool taping, bind a little unevenly to create knots
the centre of the flower, only pull through then mark three lines to represent petals. Dust and lumps. Add short half width pieces of nile
to hide the florist tape leaving the stamen the tip with plum dust and add a calyx to the green florist tape to the stem in pairs as you
protruding from the flower. flower. Tape flowers and buds into clusters. progress. Bend the wire to create interest.
ASSEMBLY
27 Take a cluster of flowers and buds,

tape down the wire approximately
1cm then add another cluster bent at a
90 degrees angle. Continue to add all the Top Tip
clusters then tape in the willow with three
Use an orchard
long sections behind the spray and bending
shorter sections below. Push into place on the
flower stand to
side of the top tier using a posy pic. support the flower
while it dries.

RRP £40
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Cake_Ribbons_READER_OFFER.indd 1 21/03/2016 18:40

COUNTRY WEDDING
Burlap Lace
Cake This simple contemporary cake will teach you how to use Burlap ribbons to
achieve Burlap roses and bows. Burlap is another word for hessian and it can
add a touch of boho elegance to any wedding day. With its rustic design and
Kerry Bainborrow
the delicate touch of lace and sugar flowers, it’s sure to turn heads.
You will need

Edibles:
• 10cm (4in) deep round sponge cakes
10, 20, 25cm (4, 8,10in)
buttercream coated
• 12.5cm (5in) deep round sponge cake
15cm (6in) buttercream coated
• sugarpaste 3.5kg (7.7lb) ivory (Renshaw)
• flower paste 50g (2oz) raspberry, 25g
(1oz) white, 25g (1oz) green (Squires)
• royal icing
• edible glue (Squires)
• Trex
• dust colours plum, spring green, foliage
green (Sugarflair)
Equipment:
• drum board 32cm (13in) (Doric)
• round thin board 10, 15, 20cm (4, 6, 8in)
(Doric)
• rolling pin large and small (CelCakes)
• side smoothers (Edgers)
• cake smoother (PME)
• plastic dowels x 9 (Doric)
• ball tool (Kemper)
• blade tool (PME)
• foam pad
• grooved rolling board (Orchard Products)
• paintbrushes for dusting flowers
• wires green 22 gauge (Hamilworth)
• wires white 26 gauge (Hamilworth)
• wires gree 24 gauge (Hamilworth)
• florist tape green (Hamilworth)
• rose cutter (FMM RP2)
• rose cutter (FMM RP2A)
• medium rose leaf cutter (Tinkertech)
• large calyx cutter (FMM – R11C)
Top Tip
• jasmine cutter (PME)
• posy pick medium
• glue gun
• sharp scissors To get sharp top edges use
• Tweezers two cake smoothers together.
• double sided tape To get a nice sharp square
• 30mm hessian jute ribbon 7 metre
top edge by working one
(Fantastic Ribbons)
• 15mm Ethel lace ribbon 5 metre up the side of the cake and
(Fantastic Ribbons) smoothing with the other
on top bringing the two
together at the edges.
p40-43_Fantastic Ribbons_v2.indd 41 21/03/2016 17:26

1 Cover the 32cm drum board in ivory
sugarpaste and leave to harden overnight.
Moisten the board with a little water to help
2 Cover all of the sponge cakes in ivory
sugarpaste. 3 Attach the largest cake to the cake board
using a little royal icing.
the icing adhere.
4 Insert a plastic food grade dowel into the

cake, mark the dowel with to the height of
the cake. Remove and cut. Cut two more dowels
5 Cut the 30mm hessian ribbon to size,
to fit around the base of each tier and
attach with a few dots of royal icing.
6 Overlay this with the same length of the
Ethel lace ribbon again attaching with a few
dots of royal icing. Repeat for all cake tiers.
to the same height. Insert these three dowels
into the cake in a triangular shape supporting
the tier above. Repeat for the next two tiers.
Top Tip
Do not use too much
edible glue as this will
make the flower paste
very sticky and difficult
7 Make four hessian bows for the back of
the cakes. Cut hessian ribbon to 8cm
lengths, attach a strip of double sided tape to
8 Make a burlap bow. Take a 60cm length
of hessian ribbon and tie a simple bow,
neatening as you go along. Cut a “V” into the
to smooth and
work with.
the back and fold in both edges to the centre. bottom of the loose tassels and attach with
Attach to the back of the cake with a little royal icing.
royal icing.
9 To make the roses cut a 22 gauge

green wire into two and make a hook
on the end of each one. Take the raspberry
10 When the cones are dry roll out some
raspberry coloured flower paste to
approximately 1mm – 2mm thick and cut out
11 Using edible glue on the petals, attach
the first petal so that it completely
covers the cone. With the second petal do the
coloured flower paste and make two cones 6 x (RP2) rose petals. Using the ball tool and same except leave the back edge unattached
approximately 2cm tall x 1.5cm wide. Dip the your foam pad, soften around the top and as the next petal will need to sit underneath
hooked end of the wire into edible glue and side of the petal edges. this one. Repeat this step for the remaining
push the cone onto the wire making sure that four petals and set aside to dry.
it is secure. Put aside to dry.

12 When the roses are dry, roll out some
more raspberry coloured flower paste
to approximately 1mm – 2mm thick and cut
13 Roll out some green flower paste
and cut out a large calyx. Put your
calyx onto the foam pad and ball the edges
14 Using a soft paintbrush dust the calyx
using foliage green dust.
out five more rose petals using cutter number to soften. Insert the wired rose through
(RP2A); repeat the step above and leave to the centre of the calyx and attach to the
dry. Using a soft brush use plum dust colour underside of the rose.
to shade.
15 To make the rose leaves using the

grooved flower board, roll out some
green flower paste to approximately 1mm
16 To make the small white filler flowers,
cut a 26 gauge white wire into three
pieces. Dip each wire into the edible glue and
17 Cut a piece of 30mm hessian ribbon
to 60cm. Fold it over length ways and
twist in a circular motion to create the centre
thick over the grooves. Cut out five leaves, attach a small piece of white flower paste of the burlap rose.
take 26 gauge green wire and insert this onto the end of each wire and put aside to
into the groove on the leaf to about three dry. Roll out white flower paste thinly and cut
quarters of the way up. Ball on a foam pad to out six jasmine petals. Ball to soften petals
soften edges and dry. Dust with foliage green. and attach to centres.
18 Using the glue gun stick the ribbon

down onto the twisted section and
repeat this twisting circular motion, gluing at
19 Tape the flower spray together using
green florist tape and insert the spray
into a plastic posy pick.
20 Push the flower spray into the cake
at an angle bending the wires slightly
as you go until you are happy with the way it
stages until the rose is complete. Take a 24 is sitting. Then attach the burlap bow which
gauge green wire and cut into two pieces. you made earlier with a little royal icing to
Make a hook on the end of each wire and sit behind the flower spray.
insert through the centre of the burlap rose.

ISOMALT
Elegant
Chandelier An elegant chandelier design for a romantic celebration. Sugar glass
drops have been added for a decadent feel while the glass effect shoe
hints at a fairytale love story.
Beata Khoo
You will need

Edibles:
• sponge cakes – 13cm (5in) wide and
16.5cm (6.5in) tall 1st layer 18cm (7in) wide
and 8cm (3in tall) 2nd layer
• cake round drums – 20cm (8in), 25.5cm (10”),
30cm (12”)
• coated cake round boards – 16.5cm (6.5in),
23cm (9”), 1.5mm tall
• chocolate ganache - to cover the cakes
1
DECORATING THE CAKE BASE
Roll out the fondant thinly. Lift the fondant
and place it on the 30cm (12in) drum evenly
2 Use a rolling pin with a lace pattern
and roll it over the fondant to create a
beautiful base for the cake.
• fondant
• gum paste
• shortening
stretched. Cut the excess fondant with a knife • isomalt sugar (or ready-tempered isomalt)
around the drum to smooth the edges. This Rolling technique • distilled water
• edible glue
gives a perfectly round finish to the fondant. Ensure that you apply a consistent pressure • clear edible glaze spray
on the rolling pin throughout the drum for an • food colouring – teal (airbrushing)
even look. • sugar flair ice blue (isomalt)
• pearl metallic food paint
• sugar pearls – white
• white chocolate
• decorating ribbons
• toothpick
• sellotape
Equipment:
• rolling pin
• rolling pin with lace pattern
• scalpel or x-acto knife
• kitchen knife
4
• pizza cutter
DECORATING THE FIRST CAKE TIER Using a large plastic pipe 8cm (3in) wide,
• pastry brush
3 Follow step 1 above. Measure the height and

perimeter of the cake. Using these measures
5cm to 8cm (adding 2 to 3in more), cut the fondant
you can find it at a DIY shop and cut it
to the required measurements. Slowly roll the
fondant around the pipe and start unrolling it
•
•
•
ruler
cake tin (for measurement)
large plastic pipe
and use the rolling pin with a lace pattern to create vertically around the cake to cover it. • cake dowels (5 or 6)
• cornice-looking mould
a beautiful texture, similar to the base. The cut
• shoe base mould or template
fondant is placed in the fridge for ten minutes. • shoe platform mould
• heel and open toe template
• shoe drying ramp
• chandelier bulb mould
• broche mould
• airbrusher
• embroidering and cutting wheel
• cling film
• stainless steel sauce pan
• silicone mat
• parchment piping bag
• water-proof baking thermometer
• blow torch
• heat protecting gloves (thin)
5 Cut the excess fondant at the top to meet

the height of the cake. 6 Using the cake tin as a measurement, cut
the stretched fondant into a circle around
it and cover the top of the cake.
•
•
cotton strings (for beading)
air-tight containers or bags
p44-48_Beata Khoo.indd 44 21/03/2016 17:17

ISOMALT
Top Tip
To remove excess fondant
on the side of the cake
where both pieces
overlap, use a scalpel and
cut a vertical line using
a ruler.
May 2016 | 45
p44-48_Beata Khoo.indd 45 21/03/2016 17:17

Top Tip
To smooth the connection
between the fondant in
the cake and the top,
moisten your finger tips
with water and smooth
the joints.
7 Airbrush the base and the cake with pearl

metallic food paint to give it a shiny finish. 8 To support the weight of the cake, insert
dowels into the cake vertically. Melt white
chocolate in the microwave and spread it as
DECORATING THE SECOND TIER
9 Follow steps 1 to 3 above for the base.

Roll out the fondant thinly and use the rolling
a gluing agent in the base drum where the pin with a lace pattern as step 5. Lift the fondant
cake will stand. with your hands and place it over the cake with
care so the pattern is not damaged.
Fondant finishing tip

Slightly bend the cornice-looking
fondant (you may pop it in the fridge
for ten minutes to harden a bit) and
airbrush the food colouring to give it the
finishing touch.
CREATING CAKE DECORATIONS CORNICE STYLE MOULDS
10 Cut the excess fondant using a pizza

cutter around the base of the cake. Use
a sharp kitchen knife to remove any uneven
11 Work the fondant with your hands to smooth it avoiding seams and push it inside the
mould. Roll the rolling pin over the filled mould to remove the excess fondant and make
it an even surface.
edges and tuck them under the cake. The fondant should come out of the mould easily. However, if it does not come out easily,
Airbrush the 25.5cm (10in) drum and the cake pop the mould with the fondant in the fridge for ten minutes.
as step 7. After about thirty minutes, apply edible glue to the back of the fondant cornices and stick
them around the two cake tiers.
CHANDELIER IN ISOMALT (SUGAR ICE)
12 Add four cups of isomalt sugar

in a stainless steel saucepan and
13 Remove from the heat at 167ºC and
immerse the pan in cold water to cool
down. When the isomalt stops sizzling, place
14 Stir the isomalt with the colouring
until you achieve desired consistency.
Keep the isomalt in the oven at 140ºC whilst
five tablespoons of distilled water. Bring to a in a heat-proof container and add selected creating the moulds.
boil, occasionally stirring or tilting the pan. food colouring.
Isomalt techniques
Instead of stirring the isomalt, tilt the pan
occasionally to move the melted isomalt
and avoid contact with other materials that
could change the isomalt colour.
After colouring the isomalt, place it in the
oven at 140ºC to remove the bubbles.
15 Pour the melted isomalt into the

chandelier bulb mould and string and let
it dry for approximately thirty minutes or until
16 Spray the bulb with clear edible glaze
spray to protect the isomalt. Store the
bulbs in an airtight container. For a chandelier
solid. Remove the isomalt from the mould and effect, a minimum of twenty-four bulb strings
cut the excess to ensure a perfect bulb shape. is recommended.
p44-48_Beata Khoo.indd 46 21/03/2016 17:17

HIGH HEEL SHOE
17 The gum paste shoe platform needs to

be created twenty-four hours before
the shoe is assembled, using a shoe platform
18 Cut the gum paste using a stiletto or
high heeled shoe shaped cutter or a
template with a scalpel.
19 To create the heel effect, place the gum
paste to dry in the sole drying ramp.
Use the dried shoe platform with cling film as
mould and following a similar process used for a support. Make sure that the shoe platform
the cornice style moulds (step11). Let it dry does not stick to the shoe base. Let the shoe
for twenty-four hours. base dry for twenty-four hours.
20 Create another shoe base as step18. However, roll out as

thin as possible without creating holes in the gum paste.
Cut the base shorter to serve as the shoe inner sole. Use a cake
21 Apply edible glue and gently attach the inner sole to the shoe base to
avoid smudging the lustre spray. Let it stand for at least sixty minutes in
the drying ramp.
cutter and embosser wheel to create an elegant edge in the inner
sole, which should be 2.5cm (1in) smaller than the original shoe
base. After cutting the inner sole, roll the embosser wheel to
create the stitching effect. Airbrush the inner sole with the food
Top Tip
colouring to finish. Let it dry for fifteen minutes.
Fondant or gum paste

cutting - Use a scalpel for
precision cutting and to
avoid pulling fondant or
gum paste.
22 Roll out the gum paste with a lace

pattern and cut the open toe strap using
a template. Roll the embosser wheel to create the
23 Follow the same procedure described
step 20 using the heel strap template.
Roll the embosser wheel to create the stitching
24 To create the shoe platform, pour the
melted isomalt into the shoe platform
mould (following the instructions to make the
stitching effect in the toe strap edges. Airbrush effect also inside the heel strap. isomalt). Keep the platform levelled to create an
the open toe strap with the food colouring to even surface and let it cool down and solidify
finish and let it dry for fifteen minutes. before removing for approximately sixty minutes.
25 To assemble the shoe, apply edible glue to the top of the shoe base and glue the open
toe strap to the shoe edge. For the heel strap, the glue should be applied to the outer
shoe rim. To attach the platform to the shoe base, use a blow torch on the top of the platform
and immediately bind the platform to the shoe base.
p44-48_Beata Khoo.indd 47 21/03/2016 17:17

BROOCH FOR THE HIGH HEEL SHOE ASSEMBLING ALL THE DECORATIONS
26 To melt the isomalt sugar, follow

the tips and steps 15 through 19.
Let the isomalt dry until cool and solidified.
27 Using the 16.5cm (6.5in) round board,
make small cuts evenly distributed
(about twelve cuts), which will ultimately hold
28 On the top of the first cake tier, use
melted white chocolate to glue the
16.5cm (6.5in) round board to the cake.
Gently remove the isomalt from the mould the chandelier bulb strings.
and apply it to the top of the open toe strap
using melted white chocolate.
Isomalt tipping technique
• Using a brooch mould and a parchment icing bag, gently pipe the melted isomalt into
the mould.
• Ensure that you have protective gloves as the melted isomalt is very hot!
• Use a silicone mat to work with isomalt to protect the working surface from the heat.
• If the isomalt pieces contain unwanted bubbles, apply the blow torch for a few seconds to
remove them.
Top Tip
To determine the centre
of the board, use a
toothpick to draw a couple
of lines and ensure even
distribution of the cake
when placed on
the board.
29 Hang the chandelier bulb strings in the

round board cuts and use sellotape to
hold the string to the top of the board.
30 Apply melted white chocolate to the

top of the round board and glue the
20cm (8in) drum on top.
Follow step 27 to make the cuts on the 9in
round board. Glue the 23cm (9in) round board
to the top of the 20cm (8in) drum using the
melted white chocolate. Follow step 29.
Glue the 25.5cm (10in) drum to the 23cm (9in)
round board using the melted white chocolate.
Glue the shoe to the top of second cake
tier using melted white chocolate. Apply the
decorating ribbons to the side of the three drums.
31 Glue white pearls for a finishing touch
above the cornices using melted
white chocolate.
p44-48_Beata Khoo.indd 48 21/03/2016 17:17

Simply floral CANDIED FLOWERS
For a deliciously fragrant and poetic finish to

homemade cakes bursting with curds, clotted cream
and fresh berries, simply adorn with candied petals
and marvel in the sweetness. All natural and always
beautiful, edible flowers will never go out of fashion
and are very simple to preserve. Braid you hair, put
on some Joni Mitchell and sit barefoot whilst you
craft. Here are my favourites……. Heaven scent
I adore the heady spice of lavender in many sweet
treats from shortbread to cheesecake almost as
much as the simple task of picking fresh and dry
Preserving edible flowers on a warm sunny day and shaking free any
adorable crawlies before jarring with bright white
flowers in the finest caster sugar. So simple, yet so satisfying, make
caster sugar will sure you make this perfumed sugar once your own
lavender comes into bloom.
always be one of my
favourite ways Add 1 tbsp of fresh lavender flowers (edible variety
grown without organically) picked on a dry day, to a
to while away jam jar of caster sugar, shake and leave to infuse for
an hour at least one week before using.
My favouri te f lowers
to candy…
• Rose, to adorn Turkish delight flavour cakes
• Camomile for dinky flowers
Bloomin’ lovely candied

• Calendula for super-size blooms
• Violas for striking colours
Nasturtiums • Mallow for vintage whimsy
• Pea flowers, delicate butterfly shapes
• Wild primroses, perfect for sugaring
Always make sure you use edible flowers grown without chemicals and • Mint leaves for adding green
h.
pesticides. Pick when dry and check for bugs with a fine haired paintbrus • Borage with its blue star flowers
white
When satisfied your blooms are ready to be candied, simply paint egg
caster
onto petals and stems, leaving no gaps before dusting in a saucer of Any flower you preserve must be grown with the
sugar. Transfer to a cooling rack to dry and harden. intention of being eaten, chemical free and the
on a correct variety as poisonous flowers and leaves can
These orange beauties look striking with purple violets and lavender be easily confused with serious consequences.
croquembouche, cream filled sponges or gateaux.
Add rose petal sugar to your jams... Rosebuds for tea look great on a cupcake.
p49_Cake_May16.indd 49 21/03/2016 17:28

FLOWER FAIRIES
Spring Fairy
The combination of wet woodlands, sun streaming through the canopy
and wind shaking the leaves creates a magical feeling. Sometimes you can
imagine the tiny forest fairies hiding amidst the leaves.
Cécile Beaud
You will need

Edibles:
• 100g skintone coloured sugarpaste
• Chocolate Extra Pro gel colour
(Magic Colours)
• Black Magic Pro gel colour (Magic Colours)
• Royal Blue Pro gel colour (Magic Colours)
• Super White Pro gel colour (Magic Colours)
• Skin Tone Pro gel colour (Magic Colours)
1
• Pink sparkle lustre dust (Magic Colours)
Make a ball out of 20g skin tone coloured modelling paste, shape it into an egg shape, and
• Petal Rouge petal dust (Magic Colours) place it on a lollipop stick. In the middle of the ball mark the location of the eyes.
• Sunflower Yellow petal dust (Magic Colours)
• Green Sparkle Twist N’ Load (Magic Colours)
Equipment:
• rolling Pin
• ball tool
• scalpel
• soft tip silicon tool
• needle/point tip silicone tool
• Dresden tool
• leaf shaper tool
• brushes
• yellow stamens
• bamboo skewer / lollipop stick 2 At the centre of the ball, using the leaf shaper tool, press gently to make the eyes. Add a
little bit more pressure to reveal the bridge of the nose, and create the complete nose as
shown in the picture. With the help of your fingers, or the back of a brush a create chin.
3 Using your fingers smooth the face. Mark

two points to determine the width of
the mouth. Draw an imaginary line from the
centre of the eyeball, and mark a tiny dot with
a silicon tool. Repeat this stage on the other
side – draw an imaginary parallel line from
the centre of the eyeball, and mark a tiny dot
with a silicone tool. Using the silicone tool
connect the two dots, and smooth the edges.
p50-53_Magic Colours.indd 50 21/03/2016 17:36

FLOWER FAIRIES

4 With the back of the brush define the lower
lip from the chin, and separate the lips.
Use the leaf shaper tool to smooth the lips.
5 With the ball tool define the lower lip,

going back and forth. Make a cupid arch
with the ball tool. By doing that repeatedly,
you will make the lower lip, the chin and the
cheekbones. Mark the nostrils. Mark the size
of the eyes with a needle tool, place the
pointed part of the leaf shaper tool and press
it gently to create the eye balls.
6 Place the spoon tool above the eyes

and press gently to create the eyebrows.
Make a tiny ball of skin tone coloured
modelling paste and attach to the head using
a wet brush. Make the earlobe by pushing a
Dresden tool into the ball.
7 Make a ball out of 30g skin tone coloured

modelling paste, shape it into the shape
of a potato, place it on the lollipop stick and
8 With your thumb, make the fairy’s tummy.
Mark the belly-button. On the back of the
figure, and with the help of the flute and vein
9 For the legs, start by making a tear drop
shape of 6g skin tone coloured modelling
sugarpaste. Make the ankle by narrowing the
mark the shoulders. tool, make the fairy’s behind. end quarter of the tear shape.

10 For the toes, press the leaf shaper tool
to create the toes, and cut four times
to create five toes.
11 Bend the paste in order to create the
knees. Cut the upper side of the leg
diagonally, and thin the edges.
12 Moisten the paste with a wet brush
and attach the legs to the body.
13 For the arms, make a ball out of 3g

skin tone coloured modelling paste,
shape it into a tear drop shape. With your
14 Cut three cuts to make four fingers,
bend the tear drop in order to create
the elbow. Model each finger and create the
15 Roll white sugarpaste very finely and
cut with the calyx cutters. Using a sharp
knife or a scalpel – cut in the middle as shown.
fingers, make the wrist and with the leaf position desired.
shaper tool mark the thumb.
Top Tip
If you want to keep the
same colour chart – add a
little bit of alcohol to the
petal dust you used for
the curves and dye the
calyx cutouts.
16 Attach the calyx shape cutouts to the

doll as desired with a wet brush. By
using multi layers the finished look will be
17 With a fine brush colour the eyeball
white. Leave to dry. Draw a Baby Blue
dot for the iris and a Black Magic dot for the
much more refined. With a dry small brush pupil. With a dry brush add some touch-ups
apply the pink petal dust and add blush of Sunflower Yellow. Draw on the eyebrows,
to the figure. Go over the figure’s face and freckles and eye lashes with a fine brush
curves. Colour the calyx cutouts with the twist lightly dipped in Chocolate Extra Brown and
and load. add yellow stamens to finish.

• Pro Colours, • Neon Colours
• Metallic Paints • Standard & Airbrush Colours
• Edible Markers • Ready Made Icing • Modelling Paste • Sugar Paste
• Petal & Lustre Dust Colours • Valrhona Chocolate • Additives
• Twist & Click Brushes • Powder Food Colours • Decorations & lots more
p54_CCDMay2016.indd 1 17/03/2016 08:38:15

CLEVER CUPCAKES
Cupcake Fairies
and Angels
You will need
Edibles:
• 100g skin colour paste
• clear alcohol These pretty fairies
• dusts or markers in black, brown
and pink. and angels are simply
• peach dusting
made with an upside
Equipment: down cupcake. Daphne Riteco
• bone tool
• cutting wheel tool All are modelled using
• knife
• scissors
a clever 3D mould which creates
• satay stick a head complete with hair and
• drinking straw
• small tea spoon attached body as well as a
• butterfly cutters
• puff for dusting
matching set of arms and legs
• rolling pin for the two largest size heads.
• fluted cutters 5.5 & 7.5 cm (Ateco)
• piping nozzles 5 &11
• 3D heads mould (Art2Bite)
p55-58_Daphne Riteco Faires_v2.indd 55 21/03/2016 17:44

Make the heads
1 Place a sausage shape in the dusted mould,

push once, attach the drinking straw and
satay stick from waist to head in the in the
centre and push again firmly.
2 Push the paste away from the sides,

open the mould slightly on the side of
your board and carefuly take the head out
of the mould. Shape the back of the neck
with a bone tool and use the back of a knife
to create some hair detail on the back for
painted hair. Leave the heads to dry.
3 Paint the face and if wanted, the hair

details. Cut some butterfly wings and
leave to dry over a teaspoon.
Make the skirt
4 Flatten the cupcake and cover it with

paste. Turn the cupcake, cut away the
centre of the wrapper and shape the hips
with paste. Create a hole in the centre all
the way though and make a dent with the
bone tool to fit the body.
You will also need

• 1 small sized head with body (dried)
• 1 butterfly wing (dried)
• 1 mini cupcake skirt
• skin coloured paste for the arms
• 50g each paste in yellow, green, light pink,
pink, brown
• lustre light gold, brown
• fluted cutter 2cm (Ateco)
6
• margarite cutter 7cm HAWAII FAIRY/ANGEL (JUNE) Cover the waist with a green fluted circle
• blossom cutter ½cm, 1cm, 2.5cm (PME)
• star tool 5 Make a yellow Hawaii dress, cut each petal in
two and make two flowers. Cover the cupcake
and paint the dress with light gold lustre.
and decorate with pink blossom flowers.
7 Make arms, a green neckless and decorate

with pink blossom flowers. 8 Glue the first brown blossom on the back
of the head, form it around the ears then
glue the second blossom on top of the head.
The third goes on to the back to form long hair.
Guardian angel with light amethyst birthstone Make hair details, paint the hair with brown
(June) lustre and decorate with two blossom flowers.

You will also need
• 1 medium size head with body (dried)
• 1 butterfly wing (dried)
• 1 medium cupcake skirt
• 100g light blue paste

• 50g paste each light pink, pink
• lustre light green, brown
KIMONO FAIRY/ANGEL (MAY) (SAKURA CHERRY BLOSSOM FESTIVITY)

•
•
•
cutting tool
quilting tool
dresden tool
9 Place rolled out light blue paste over the
dusted mould. Firmly push the pattern in
using the dust puff. Make a back dress part and
10 Use a piece of patterned paste to
make a waist band. Make a quilting
impression on both sides and paint the side
• blossom plungers ½cm, 1cm (PME) two front Kimono dress parts with front details details with light green lustre.
• Aiofe lace mould (Art2Bite) and make a quilting impression. Paint the front
detail with light green lustre.
11 Make a left and right hand using the 3D

face mould. Use a piece of patterned
paste to create kimono sleeves and make
12 Flatten a ball and model with the
Dresden tool. Paint the hair with
brown lustre.
matching details.
Kimono/Sakura Fairy (May)
Top Tip
You can also make a
large bow as wings.
13 Make several sizes and shades of pink

blossom flowers and make details with
the Dresden tool. Decorate the Kimono and the
Guardian Angel with emerald birthstone (May) hair with the blossom flowers.

You will also need
• 1 small sized head with body, dried
• 1 butterfly wing dried
• 1 mini cupcake skirt
• skin coloured paste for the arms

• 50g paste, orange, yellow, green
• lustre dust golden honey, light green
• toothpick
• fluted cutter 7.5cm (Alteco)
• five petal 5.5cm daffodil cutter (Koek-It)
•
•
blossom plunger 1cm (PME)
Dresden tool
DAFFODIL FAIRY (APRIL)
14 Cut the orange dress with the fluted

cutter, and frill the rim. Cover the cupcake
15 Cut the top yellow dress with the daffodil
cutter, glue onto the orange dress and
dust the waist with light green dust.
• ball tool
and paint the rim with golden honey lustre mixed
with alcohol.
16 Cover the top with green paste. Flatten a

green ball of paste to make a waist and
paint it with light green lustre. Paint the hair with
17 Make arms and sleeves with part of a 1cm
green blossom and paint them with light
green lustre.
golden honey.
Guardian angel with diamanté birthstone

(April)
Folding
Sleeve
18 Make a matching hat with green paste

and a ball.
/3 Dress
1
1.5cm 9cm (3.5in) 7cm

(0.5in) (2.75in)
Daffodil fairy (April)

GET THE LOOK with
Buttercream flowers are a pretty way to finish cakes and are bang on trend at this Summer. This
effect is much simpler to achieve with the new generation of piping tips which allow you to pipe
full flowers in one go, rather than having to create all the petals separately.
Buttercream Flowers
Materials:
• Bakeless Poppy piping
nozzle
• PME ST52 Large Leaf
Supatube
• Colour Splash
Concentrated Food
Colours
in Sunflower, Orange,
Pink and Leaf
• 4 small piping bags
• 1 large piping bag
Preparing the buttercream

For this type of piping, you need a stiff buttercream icing mix, so use a slightly higher proportion of icing sugar in the mix than
you usually would.
Split the buttercream mix into four batches and colour each by mixing in a small amount of the Colour Splash Concentrated
Food Colours.
Transfer the pink, orange and yellow mixes into small piping bags and place in the fridge to chill for 15 minutes.
Piping the Flowers

1) Carefully trim the pointed end of the large piping bag, until the end of the Bakeless Poppy piping nozzle just pokes through.
2) Cut the ends off the pink, orange and yellow icing bags and place all three bags inside the large piping bag, with the cut
ends in the nozzle.
3) Place the end of the nozzle fully onto the surface of the cake. Maintaining constant pressure on the piping bag, create the
base of the flower, then lift the bag up 1 - 2cm to create the petals.
4) Repeat this process until the most of the top of the cake is covering in flowers.
Piping the Leaves

1) Trim the end of small piping bag, so the end of the Leaf Nozzle can fit through.
2) Place green buttercream icing in the piping bag.
3) Using constant pressure on the bag, pipe small leaves to fill any gaps on the surface of the cake.
www.culpitt.com
p59_Buttercream Flowers.indd 59 17/03/2016 15:54

FORMAL FLORAL
Wedding Bells Here we showcase the foxglove with its tall spires and trumpet shaped
bells of beauty. Deadly in their real form but striking in sugar on this
beautiful wedding cake.
Hannah Collison &
Lynn Crees-Glendinning
You will need

Technique Edibles:
To make a ‘T’ shape use • sponge or fruit cakes 10cm (4in) deep,
angled tweezers to bend a round 10, 15cm (4, 6in) prepared,
tight hook into the wire, turn covered, stacked
the wire to one side so the • flower paste white 200g (7oz)
bend is visible. Using tweezers (Squires Kitchen)
clamp the hook just above • sugar glue
half way and bend the • edible blossom tints in moss green,
STAMENS
lemon yellow, champagne, plum
1 Make a ‘T’ shape in one end of four ¼ cut wire ninety degrees to
form the ‘T’ shape. (Sugarflair)
lengths of 33g wire. Dip into water and • paste colour gooseberry (Sugarflair)
then cmc, then water and into lemon yellow • rejuvenator spirit fluid 10ml (Sugarflair)
blossom tint. Allow to dry. or rose water (Chemist)
• cornflour
• edible glue
• cooled boiled water 10ml
Equipment:
• ribbon 15mm wide hessian style
3 meters (3 yards)
• cake drum round 23cm (9in)
• 24, 28 & 33 gauge wire white
‘A’/ superior grade (Hamilworth)
• floral tape white and nile green ½ width
3
(Stemtex)
PISTIL Using tweezers, bend the four prepared
• cmc or gum tragacanth 1/2 tsp
2 Tape ¼ width white floral tape down a

24g wire by 3cm leaving a loose flap of
tape at the top. Trim the flap and divide it
stamen wires, two 1cm from the stamen
head and two 1.5cm. Using nile green tape
secure the two longest bent wires behind the
• cake picks 2
• kitchen towel
• foxglove petal cutter set 277 a,b,c
in two using scissors. Curl each piece back pistil. Add the shorter two in front. Curl each (Finecut Cutters)
opposite ways. stamen wire to face inwards. • stephanotis 5 petal cutter 628
(Finecut Cutters)
• calyx/jasmine cutter R15
(Orchard Products)
• poppy petal veining mould medium (DPM)
Top Tip
• foxglove leaf veining mould 9cm
(Squires Kitchen - GI)
• cutting wheel (PME)
Making a stamen centre • bone modelling tool 3 (JEM)
for each blossom is time • leaf scribe/shaper dresden tool (PME)
consuming. The stamens
• petal veiner/frill tool 12 (JEM)
in the larger blossoms are
set quite deep and are • non-stick board
not so clearly seen. As an • foam frilling pad
alternative, a cage can • rolling pin medium
be used as the stem and • angled tweezers
support for the petal. • wire cutters
• straight edged nail scissors
• fine paint brush size 0.1
• paint pallet
• dusting brush (flat headed)
OVARY • block of oasis
4 Secure a small sausage of pale gooseberry green flower paste around the wire just under the
prepared stamen. Pinch top and bottom to close. Mark three vertical lines using a cutting wheel.
• kettle or hand held steamer
p60-64_Foxgloves.indd 60 21/03/2016 17:48

FORMAL FLORAL
p60-64_Foxgloves.indd 61 21/03/2016 17:49

PETAL
5 Roll white flower paste with a wide ridge

in the centre. Line the pointed end of the
6 Paint a line of sugar glue down one side
of the petal about 3mm in from the edge.
Wrap the petal around a frill tool to form a
7 Use straight edged nail scissors to cut out
a tiny triangle either side of the
largest scallop.
foxglove petal cutter over the ridge and cut trumpet shape. Overlap and line up the two
the shape. Place into a poppy petal veining large end scallops. Press and smooth over the
mould. Sandwich and press firmly to texture.
Technique
To make sugar glue put a
pinch of cmc into a small
container. Top it up with
boiled water and allow it
to dissolve for a few hours.
When making wired sugar
8 Place the petal veiner/frill tool 1cm inside
the petal. Press and roll firmly to texture.
This will also secure the join.
9 Transfer the petal to a foam frilling pad.
Place the bone modelling tool part on
the foam pad and part on the petal edge. Rub
flowers the glue should be
thin in consistency.
from side to side to thin and frill the scalloped
edges this will create a bell shaped rim.
10 Insert petal veiner/frill tool into the

front end of the petal, pinch along
the top of the petal using the thumb and
forefinger to form a vein/ridge. 11 Place the petal onto a foam pad. Dust the bone modelling tool with cornflour and cup
the inner bottom part of the petal.
Top Tip
Make a selection of
small, medium and
large petals depending
on the size of the
overall flower.
12 Paint sugar glue below the ovary on the stamen wire and feed it through the petal from
the front. Pinch the back to secure and remove the excess paste to neaten. Flare open
and shape the scalloped petal edge. Allow to dry.
p60-64_Foxgloves.indd 62 21/03/2016 17:49

Technique
When colouring with
edible blossom tints
make sure the colour
is well worked into the
brush. Always dust from
the outside edge
inwards to achieve an
even colour.
13 Using a small flat headed dusting brush colour the back, outside and into the centre of
each petal with a pale mix of lemon yellow, moss green and champagne blossom tints.
14 For the bigger petals add pale mix of

plum and champagne blossom tint to
the outside and inside of the petal.
15 Mix a little rejuvenator spirit liquid
with plum blossom tint in a paint
pallette. Paint random dots and splodges into
16 Roll some pale gooseberry green
paste thinly and cut out a calyx for
each petal. Use the R15 calyx cutter for the
each petal using a fine paint brush. smaller petals and the stephanotis cutter for
the larger ones. Texture each sepal using the
leaf shaping Dresden tool.
Top Tip
Rejuvenator spirit fluid
is food grade isopropyl
alcohol (99.9% pure), an
alternative is rose water.
Both can be used to thin
down paste and blossom
tint colours.
SMALL BUD
17 Form a pea sized ball of pale green

flower paste into a cone and secure it
18 Dust the bud with a mix of lemon
yellow, moss green and champagne
blossom tint. Stretch and cut a 3cm strip of
to a hooked 28g wire using sugar glue. Use a florist tape at an angle at one end, wrap it
cutting wheel to mark three vertical lines of around the wire to form the bract.
equal distance around the bud. Allow to dry.
Top Tip
Make varying sizes of the
small and large buds. Make
the largest buds in white so
they look like they are ready
to flower. Tape down each
bud, petal and bract by 2cm
LARGE BUD
19 Form a cone shape using pale green

flower paste, flatten slightly and secure
20 Make and attach a calyx using the
stephanotis cutter in same way as the
petals (step 16). Dust on pale green blossom
using nile green.
the narrow end to a hooked 24g wire. Use tint mix (step 13) to back part of bud and
the end scallop of the foxglove cutter to cut a paint on little dots (step 15).
smile shape into the fat end of the cone.
p60-64_Foxgloves.indd 63 21/03/2016 17:49

BRACTS
21 Insert a small ball of gooseberry

coloured flower paste onto a 28g
22 Colour the bracts using the pale
green blossom tint mix (step 13). 23 Make and attach a calyx using the
stephanotis cutter in same way as the
petals (step 16). Dust on pale green blossom
wire. Pinch the bottom of the ball and twist tint mix (step 13) to back part of bud and
the paste up to the top. Place into a foxglove paint on little dots (step 15).
leaf veining mould, sandwich and press. Curve
to shape and allow to dry.
Technique
For neat taping use short
lengths of tape, no longer than
15cm at full stretch so that it
does not twist or fold whilst
taping. Half width tape is used
when taping down individual
wires and putting together
small arrangements/sprays. As
ASSEMBLY
24 Begin with the smallest bud, tape

each bud down the stem so they
the main stem thickens use full
width tape as it is much stronger
and will give a neater finish.
25 Begin to add the larger buds in size
order beginning with the smallest, tape
each one in closely and keep them facing the
overlap each other slightly. Once all taped front or sides rather than all around the stem.
together curve the stem a little to one side.
Technique
Whilst taping the buds, petals
and bracts together press a
finger nail into the joins to
tighten the taping. Use a tool
with a smooth side (bone
modelling tool) to rub the main
26 Depending on how many bracts have
been made these can be added from
this stage, increasing in size as they are added
27 Begin to tape in the smaller petals.
stem to neaten.
to the main stem.
Top Tip
Wires should never be inserted
directly into a cake, the cake pick
will create a barrier and hold the
wired flower. Insert the cake pick
into the cake whilst the covering
is still wet to avoid problems
with cracking. A small amount
of flower paste can be inserted
into the pick to anchor the
arrangement if necessary.
28 Add in the middle sized petals in same way (step 26). Add the largest sized petals. Tape all
the way down to the end of the stem. Use wire cutters to trim. Steam the finished flower
before assembling on pick on the cake.
p60-64_Foxgloves.indd 64 21/03/2016 19:14

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2 Brush the bottom tier with piping gel using

a large clean paint brush and begin to
stick the individual strips vertically around the
outside of the cake, alternating designs.
p65-67_Boutique.indd 65 21/03/2016 17:52

4 Stack the second tier of your cake on top

of the bottom tier and secure in place with
3 When you have placed your strips all the way around, allow them to dry for a few minutes
before spraying with Dinkydoodle Shell and Shine spray. This will bring out the colour of the
patterns and also give it a sealed decoupage look. Allow the first coat to dry before applying a
some royal icing. Measure the height of your
cake using a ruler and cut out your middle tier
design to height. You will need just over two
second coat. Spray approximately 25cm (10in) away from the cake to avoid saturating it. sheets for this step.
5 Using your clean paint brush, apply more

piping gel all the way around the middle
tier. Line up your measured and cut wafer paper
6 To decorate the top tier, you will need to
cut out inch squares using your ruler. Begin
by cutting out an inch wide strip. Then using
7 Stack the top tier of the cake securing with
royal icing and apply piping gel all around
the sides of the top tier.
sheets and gently press onto the piping gel your ruler, lay it across the strip and use this as
ensuring it sticks itself to the cake. Repeat this your guide for cutting the squares.
process until the middle tier has been completely
covered in the patterned wafer paper.
8 Begin by placing your first square to the

front of the cake and work your way towards
the back from one side. When you have reached
half way around come back to the centre
and stick your squares in the other direction.
Continue placing your squares onto the cake
doing one row at a time. This ensures that your
pattern is consistent and stays in a straight line.
When you reach the top of the cake you may
need to cut a centimetre from each inch square
to fit the space left at the top. When you have
finished, allow to dry for a few minutes before
giving it a few coats of Dinkydoodle Shell and
Shine Spray.
p65-67_Boutique.indd 66 21/03/2016 17:52

10 Feed the plates through the Spellbinder

die cutting machine, turning the handle
until it comes out the other side. Open the
plates and remove the dies and wafer paper
9 To make the wafer paper Peonies, place a sheet of wafer paper on top of the pink cutting plate.
Place the die’s facing down on top of your wafer paper and place the white cutting plate on top,
sandwiching them together. Hold them tightly in place to stop the dies from slipping out of place.
flower shapes. Repeat this process with each
design and also with the five white sheets of
wafer paper.
11 Plug in your steamer and fill to the max line with cold water. Allow two minutes for it to heat
up and produce steam. When it is steaming, very carefully hold the flower cut outs with the
design side facing the steam and gently move them around to ensure each petal gets steamed. Do
not put your hands too near the steam nozzle as it is very hot. Place it down carefully and repeat
this process with all of the flower cut outs. You will see each one curl upwards slightly as they dry.
13 When you have made all of your flowers

it is time to attach them to the cake.
Brush a small amount of piping gel on the
back of each flower and hold in place for a few
seconds for it to stick. Begin on the top tier and
12 To make the peonies, begin with the largest flower. Put a small amount of piping gel around
the centre and line up the next size down flower in an alternate design. Press in place to
ensure it sticks. Repeat this process until your flower has seven layers in total. Continue this process
work your way to the bottom, arranging them
in order of every second one being a coloured
one. Place a small silver dragee in the centre of
for each flower. You will need five coloured peonies and five white peonies in total. each flower to finish them off.
p65-67_Boutique.indd 67 21/03/2016 17:52

REAL FLOWER GUIDE
Naked and candied, what does every

cake decorator need to know when
adding real f lowers to the mix?
Jan Billington of Maddocks Farm Organics shares her passion for growing edible
flowers and essential Do’s and Don’ts to consider before dressing your cakes in fresh
florals. Warning: Organic edible flowers are addictive, you will want to add their
beauty to every cake, pudding, jam and biscuit!
My grandmother and our organic heritage

inspired me to grow edible flowers. As
a child I was routinely fed rose petal
biscuits and homemade elderflower and
rhubarb cordials etc. by my war savvy
Grandma and it never seemed anything
other than the norm. Growing organically
is not just about not spraying. It is about
a holistic approach to growing that mixes
up planting to discourage predators and
bring beneficial insects to the fields.
Edible flowers are not only enjoyed
by us but also a myriad of endangered
insects such as honey and wild bees and
ladybirds. We routinely started growing
edible flowers in amongst our salad crops
and then local chefs started asking for
them to garnish dishes. This was more
than a decade ago. The business has
grown from there.
JAN’S GUIDE TO USING FRESH FLOWERS ON

WEDDING CAKES…
Despite my job I must state that fresh flowers
are not a general food product and flowers
should not be eaten unless they are sourced
from a reputable organic edible source for the
following reasons:
• FIRSTLY, and not wanting to state the obvious

here, quite a few plants are actually poisonous with the skin let alone ingested. The Royal to maximise the shelf life of the flower – not to
and could cause a range of symptoms from Horticultural Society produces a list of those be eaten. More importantly, more than 90% of
vomiting to blistering skin around the mouth plants that have been clearly identified as clearly flowers sold in UK are imported and flown long
or worse if ingested. poisonous but this is not a comprehensive list. distances many from Africa and Columbia.
They have no place being attached to food They are not regulated for the pesticides
items such as a cake and particularly with • SECONDLY, there is the temptation to pick they use and just as importantly they are not
the boom in popularity of edible flowers on up flowers from a supermarket, florist or to ask packaged or handled with food hygiene in mind.
wedding cakes there is a risk that non edible your wedding florist to bring along a few extras UK Environmental Health advises against
flowers might be mistaken for edible when to decorate the cake when you are getting garnishing your wedding cake with anything
they are not. There are an increasing number married. Please don’t for a number of reasons. that is not an approved food product unless
of wedding cakes which are being decorated Floristry flowers are absolutely not the same you can ensure that it is free from microbial,
with fresh flowers and leaves that are actually as edible flowers even if they are the same chemical or physical contamination.
poisonous. Even if they are not actually eaten species. Irrespective of whether you are, or are,
there is a risk that sap or fine hair irritants not planning on eating them they are still going • FINALLY, for the same reason, please make
from poisonous plants can leech into a cake if to come into contact with the cake that you are sure that your caterer or florist does not push the
they come into contact with it. I recently saw a going to put in your mouth. stems of flowers into the cake that you are going
wedding cake on Pinterest with Euphorbia stems Flowers from a florist, supermarket or garden to eat. These flower stems have recently been in
poked into the cake itself. centres are not designed to be eaten. They are water in vases or florist buckets so again there are
The gardeners amongst you will know that routinely sprayed with insecticides, herbicides food hygiene problems. Hospitals have banned
the sap of Euphorbia is an extreme irritant and and fungicides, none of those are regulated fit for fresh flowers from wards partly because of the
causes problems even if it comes in contact human consumption because they are designed number of bacteria harboured in flower water.
p68-71_Maddocks Organics.indd 68 21/03/2016 17:58

REAL FLOWER GUIDE
ON THE PLUS SIDE… fragrant that you want to bury your face
Fresh edible flowers are more contemporary, in them.” In the autumn I love the miniature
smell wonderful and also a fantastic talking sunflowers. So vibrant.
point. You just need to follow a few We pick every box to order for our brides
simple rules. but we also do a bespoke selection for naked
cakes. This comprises the couple’s choice of
Do buy your flowers from a reputable slightly larger blooms for the top and then
organic source. a selection, in their colour choice of flowers
Edible flowers cannot be washed and that will sit well on the shoulders of a tiered
should therefore be sourced from an organic naked cake. As well as thinking about the
source. Do not be afraid to ask questions colours that the bride has in her bouquet we
and to ask for a firm’s organic credentials. also like to know what fruit is being used, if
A company is not allowed by law to refer any so that we can coordinate it all.
to itself as organic, or even state that it This year is the first year that we have
grows organically, unless it is both licenced managed to pick flowers all year around
and regulated. Maddocks Farm Organics are because it has been so mild. Cake makers or
licenced with the Soil Association as both brides can pre-order their flowers in advance
growers and processors of edible flowers, from March through to the end of October.
relying on crop rotation, good organic I am not a baker so I have asked one of
gardening practices, companion planting, my favourite organic wedding cake makers,
sacrificial planting and beneficial insects Celeste Batten from The Organic Wedding
such as ladybirds to keep plants free of Cake Company, to share her recipe with
pests and diseases. readers of Cake Decoration & Sugarcraft.
Do ask how your flowers are grown, MY METHOD FOR CRYSTALLISING

picked and processed. FLOWERS…
Our flowers are brought into the Crystallising edible flowers is pretty
preparation room within 15 minutes of straightforward but there are a couple of
being picked and each flower is checked tricks which make it easier. You can either
before being packed into food grade use egg white or food grade gum Arabic to
approved recycled and recyclable packaging. adhere the sugar to the flowers. With egg
They are then put immediately into a fridge “It is hard to beat a white the crystallised flowers will last a couple
before packing up for despatch in thermal beautifully candied pansy of weeks but with gum Arabic, they will store
biodegradable boxes. Our flowers are for several weeks or in some cases months.
sent out by overnight courier with chiller
or viola. So perfect. In terms gum Arabic can be bought online or ordered
packs included to ensure that they arrive of flavour and crunch from a chemist. A small pot is only a few
before 12 noon the following day in perfect though the cornflowers pounds and will last for ages so is worth the
condition. This is particularly important in investment.
the height of summer.
sugar beautifully and look Dilute a couple of teaspoons of gum Arabic
brilliant. I love the black into a flavourless alcohol such as vodka until
Do discuss with your edible flower grower ones or those in pale pink” you have a consistency slightly thinner than
how you want to use the flowers. single cream. The gum Arabic will need to be
The way you plan to use your edible flowers left to sit in alcohol overnight to ensure that it
on your cake should also dictate to a large When should you add the edible flowers to properly dissolves.
extent which sort of flowers you choose your cake? White caster sugar should be used for
and how they are picked and prepared. The later you add fresh flowers to your cake the crystallising and I find it best to put it in a
Things to consider are: better. Most good wedding cake makers will hand blender to blitz for a few more pulses
assemble the cake on the day of the wedding first. Icing sugar is too fine but the grains in
Are you having a naked or iced cake and for you at the venue. If they are delivering caster can be little too big for dainty flowers so
if so what sort of icing are you having? the cake the day before then keep the flowers a quick blitz produces a texture in between.
Some edible flowers have very soft petals separate in the fridge in their container until the Using a fine paint brush, gently paint the
which absorb the fat from butter icing or morning of the wedding. gum Arabic liquid onto the edible flowers
cream if they are left on the cake for too (on both sides) and then sprinkle the sugar
long e.g borage. Having said that, cakes Do you want to use edible petal confetti? carefully over them (both sides, cracks and
with fresh cream should not be left on Petal confetti is a stunning and extremely crevices). Knock off any surplus sugar and
display for too long anyway, food hygiene fashionable option. It is also one to consider if place on a baking sheet to dry. If you get too
regulations state no more than four hours you are planning on making and decorating your much sugar stuck to the petals then it can pull
and less if the weather is very hot. own wedding cake and are working on a budget. the flowers out of shape and flatten it so this
process may take a bit of practice. Depending
Where is your cake going to be displayed Jan’s favourite edible flowers… on the temperature in the room, the flowers
and for how long? I am very fickle so my favourite changes with may take a few hours to dry and should then
With the best will in the world, if you want the season. I absolutely adore carnations, be kept in an airtight container until use. The
your cake to sit outside, in directly sunlight they smell wonderful and hold beautifully. The colour can also fade from the flowers if they
or in a boiling hot marquee for several cornflowers are just stunning - either whole or are kept in direct sunlight.
hours then you might want to consider as petal confetti and again look superb and If this seems like far too much work then
crystallising your flowers, using really very natural. “In summer you can’t beat roses. there are several companies which now sell
robust flowers that can cope or using flower Not the synthetic sprayed buds you buy from crystallised flowers on line in the UK and they
picks. Your edible flower grower can advise supermarkets or florists but proper old English are very good. We recommend
on this. roses which are blousey and so wonderfully www.meadowsweetflowers.co.uk

REAL FLOWERS
Naked Cake by Celeste Batten of The Organic Wedding Cake Company
This is for a three tier vanilla sponge naked wedding cake with vanilla buttercream and jam with
You will need 10cm (4in), 15cm (6in) and 20cm (8in) tiers serving 84 finger portions or 42 dessert portions.
Sponges x4: This recipe will provide deliciously deep layers for each tier, so be generous with the
• 133g organic unsalted butter, softened buttercream and jam for a truly show stopping wedding cake!
• 133g caster sugar When making a naked wedding cake, making and assembling as close to the wedding
• 3 organic eggs lightly beaten
as possible will ensure a fresh and moist cake. Ideally you want to bake the cakes the day
• seeds from ½ a fresh vanilla pod
• 133g self raising flour, sifted twice before and assemble and fill the tiers on the day, then decorate the cake once in-situ.
• 40 minutes baking time – mixture divided
between 2 tins
Sponges x6:
• 300g organic unsalted butter, softened
• seeds from 1 fresh vanilla pod
• 300g self raising flour, sifted twice
• 50 mins baking time – mixture divided
between 2 tins
Sponges x8:
• seeds from 1½ fresh vanilla pods
• 532g self raising flour, sifted twice
• 70 mins baking time – mixture divided
between 2 tins
Vanilla sugar syrup:

• 100ml water
• 2 used vanilla pods
Vanilla buttercream
• (300g, 510g, 800g + 200g for piping around
the bottom of each tier to hold fruit and
edible flowers in place)
• 1200g icing sugar, sifted
• seeds from 4 fresh vanilla pods
• 120-150ml milk
1 Preheat your oven to 180˚C, 160˚C

fan oven, gas mark 4. Use an oven
thermometer if you have one as you don’t
want the outside of your naked cake sponges
to darken as this will be unsightly!
2 Line the sides and bottom of your cake

tins with greaseproof paper, do not
grease the tins as this will darken the crust of
your cakes. You can put a little dab of butter
in the bottom to hold the bottom sheet in
place. Use a paper clip to keep the side length
of greaseproof paper in place whilst you fill
the tin and level but remember to remove it
before putting in the oven.
3 To make the sponge, beat the butter,

vanilla pod seeds and sugar together for
approximately five minutes until soft and fluffy,
it should double in volume. Add your lightly
beaten eggs, one at a time, beating well after
each addition. Add the flour and gently fold in
until thoroughly mixed but do not overbeat.

REAL FLOWERS
“I like to divide
the buttercream
into three equal
parts to ensure the
same amount goes
between each layer
of sponge”
4 Divide the mixture equally between two

tins, using scales to ensure you have
ASSEMBLING AND FINISHING THE CAKE
10 Decide on how tall you want your cake “Before assembling the
exactly the same amount in each cake tin. tier to be, I like to split my cakes into cake, dust each tier with
3cm (1in) layers. Using a cake levelling tool,
icing sugar, lightly coating
5 Bake in the oven until well risen and the
sponge has shrunk away from the edges
of the tin slightly and a clean skewer when
trim the top off both cakes and discard, then
split each cake in half so you have 4 x 3cm
(1in) layers of sponge.
the sides as well as the top”
inserted into the centre of the cake comes
away clean.
11 Spread a little bit of buttercream onto
the cake card to secure the cake in 14 Repeat this for the remaining two tiers.
Dowel the bottom and middle tiers.
6 Leave to rest in the tin for five minutes

before turning out onto a wire rack to
place. Place one layer of sponge on top.
15 Assemble the cake, then pipe a bead

cool completely.
12 Brush the sponge with sugar syrup
and allow to soak in for a couple of
of buttercream around the bottom of
each tier to secure fruit and edible flowers in
7 Once cool, wrap in cling film and allow to

rest overnight before levelling and splitting
each cake layer in half in preparation for filling
minutes. Pipe a generous layer of buttercream
leaving a 65mm (¼in) space around the edge
to allow for spreading when placing the next
place. Once finished dust again with
icing sugar.
and assembling. layer of sponge on top.
“Make this the day before

assembling the cakes to
13 Spread a thin layer of jam. Repeat
until the last layer, with the crumb side
facing down. Gently press down and check the
allow it to cool and cake is level using a spirit level.
thicken slightly”
8 Place the sugar, used vanilla pods and

water in a pan, bring to the boil and stir
until the sugar has dissolved. Once cooled, pour Top Tip
into a clean container with the vanilla pods and
leave to infuse overnight. If you are using a ceramic
or glass cake stand, you
9 Cream the butter and vanilla pod seeds
until softened and lighter in colour. Add
the sifted icing sugar and beat well, adding
don’t need to use a cake
drum, as the bottom tier
one tablespoon of milk at a time until you have is already placed on a
a soft and smooth consistency. You want the
buttercream to be soft enough to spread with
cake card.
a spatula or pipe, depending on which is your
preferred method.

YOUNG CAKE BAKER
Cake pops
These delightful floral inspired treats taste as good as they look. Perfect for
Amy-Beth Ellice
summer marquee parties and picnic style weddings. Expect to be very popular this summer….
You will need: Makes 20

For the cake mix:
• 110g (4oz) butter, plus extra for greasing
• 110g (4oz) caster sugar
• 110g (4oz) self-raising flour
• 2 eggs
• 1 tsp vanilla extract
For the buttercream:

• 110g (4oz) butter
• 225g (8oz) icing sugar, sifted
For decorating:
• 300g (10½oz) white chocolate
• 15cm (6 inch) lollipop sticks
1 Preheat the oven to 180°C/fan
160°C/350°F/gas mark 4. Grease a 20cm
(8 inch) cake tin and line the base with
2 Cream together the butter and sugar until
light and fluffy. Add the eggs and vanilla
extract then beat well to combine. Sift then
baking parchment. fold in the flour.
5 Prepare the buttercream. Beat the butter

until soft and creamy, then add the
sifted icing sugar until mixed well. Add the
buttercream to the cake crumbs and work
3 Put the mixture in the tin and bake in the

oven for twenty five minutes until golden
brown and well risen and a skewer inserted
4 Transfer to a wire rack, gently peel off the
baking parchment and cool completely.
Once cooled, break into fine crumbs using
together until the mix has the consistency
of moist crumbs. Roll the mixture into 2.5cm
(1 inch) diameter balls using your hands. Set
into one of the cakes comes out clean. your fingertips. Set aside. onto a tray and chill for one hour.
6 Meanwhile, melt the white chocolate

gently over a pan of simmering water.
Once melted, transfer half to another
7 Dip the end of each lolly stick in the
chocolate and insert one into each cake
ball, about three-quarters of the way through.
9 Dip the cake pops into the melted
chocolate until fully coated. Push the cake
pops into a block of polystyrene or an acrylic
container. Allow the chocolate to cool slightly Chill for fifteen minutes. cake pop stand. Before the chocolate sets top
for ten minutes. with pretty edible decorations.
p74-76_Amy Ellice.indd 72 21/03/2016 18:05

YOUNG CAKE BAKER
“For the handmade

decorations I have
used moulds to
make bows and
flowers”
p74-76_Amy Ellice.indd 73 21/03/2016 18:05

You will need:
For the shortbread biscuits:
• 150g (5oz) butter, plus a little extra for
greasing tins
• 50g (2oz) caster sugar
• 225g (8oz) plain flour
For the glacé icing:
• 500g (1lb 2oz) icing sugar
• 3-4 tbsp water
• pink food colouring (gel/paste is best)
For the royal icing:
160°C/350°F/gas mark 4 and lightly
grease two baking trays. In the bowl of an
2 On a floured surface, roll out the dough to
a thickness of 5mm (1⁄4 inch) and cut out
using a round cutter. Place on the prepared
• 700g (1lb 8oz) icing sugar, sifted
• 3 egg whites electric mixer, combine together the butter and baking trays and bake for ten to fifteen minutes
• 3 tsp lemon juice sugar. Sift in the flour and mix on a low speed or until a pale golden colour. Remove from the
until the dough comes together. Lightly flour oven and cool.
Makes 10 your work surface, turn dough out and knead
into a flat disc. Wrap in cling film and chill.
Brush embroidery
biscuits
4 Colour the icing with a little pink food
colouring and spread the icing onto the
biscuits using a knife.
5 While these are setting, make the

royal icing. In a bowl, using the whisk
attachment of an electric mixer, beat the egg
whites until frothy. Add the sifted icing sugar
3 When they have cooled, make the glacé icing. Mix the water a tablespoon at a time into the
icing sugar until you have a smooth, runny icing. If it is too thin, add some more icing sugar,
and if it is too thick, add a little water.
gradually, beating well between each addition.
Then beat in lemon juice until thickened and
at a piping consistency.
6 Fill a small piping bag with the royal icing

and snip a small hole at the end. Pipe the
outside edge of a petal. Drag in the edge on
the line to create the first petal. Repeat this
process until you have two or three petals for
each flower.
p74-76_Amy Ellice.indd 74 21/03/2016 18:06

You will need: Naked summer
berry cake
For the cake:
• 700g (1lb 8oz) butter, plus extra for
greasing
• 700g (1lb 8oz) caster sugar
• 700g (1lb 8oz) self-raising flour
• 12 eggs
For the buttercream:

• 225g (8oz) butter
• 450g (1lb) icing sugar, sifted
To decorate:
• fresh berries
• fresh edible grade flowers
• icing sugar
160°C/350°F/gas mark 4. Grease a 20cm
(8 inch) cake tin and line the base with
2 Put the butter, caster sugar, eggs and
vanilla extract into the bowl of a free
standing electric mixer (or you can use a
baking parchment. handheld electric whisk and mixing bowl). Then
Serves 12-14 sift in the flour, lifting your sieve quite high to
incorporate air, and mix until light and creamy.
3 Divide the mixture between the prepared

tins and bake for about 50 minutes or
until well risen and a skewer inserted into the
4 While the cakes are cooling, make the
buttercream by beating the butter until soft
and creamy. Gradually beat in the icing sugar
middle of one of the cakes comes out clean. starting on a low speed. Add the vanilla extract
Remove the cakes from the oven and leave to and beat again until smooth.
cool in the tins before turning out onto wire
racks. Peel off the baking parchment and leave
to cool completely.
Seventeen year old Amy-Beth
Ellice is Britain’s youngest baker
and published cookery writer,
with her debut book Amy’s
Baking Year sold in WH Smith,
Hobbycraft stores nationwide
and Harrods. At just thirteen
Amy set up her own cupcake and
cake business. Quickly acquiring
a mass following with celebrities
including Katherine Jenkins and
Pixie Lott amongst her clients,
demand for Amy’s delicious
cupcakes led to her recipes
4 Place the first cake onto a cake stand and
spread with a third of the icing. Layer
some fresh berries on top of the buttercream
5 Decorate your cake with fresh berries and
flowers and dust with icing sugar. appearing in the National media
when she was just 14. We have
and sandwich with the second layer. Repeat more to come from Amy in June
this process until all of your cakes are so watch this space.
sandwiched together.
p74-76_Amy Ellice.indd 75 21/03/2016 18:06

CAKE COLLABORATION
Sugar
Shipmates
My name is Elizabeth Lander, creator of Time members, sorting pictures and information and at all times of the day and night. These
for Tiffin. I am a hobby baker and work at and all your social media banners and pages men and women come from all walks of life
the RNLI college restaurant in Poole, Dorset. need to be created. I couldn’t have done it but share a commitment to saving lives at
I have lived on the coast my whole life and without help from my amazing admin team sea. Volunteers are often called away from
knew about the RNLI but since working at Vicki Du Plessis, Melanie Williamson and work, home comforts and deep sleep to brave
the college I have come to appreciate the Louise Wolfenden-Haythornwaite. I would conditions that test their skill, strength and
organisation and what they do much more, encourage fellow bakers out there to pop courage. Their lifesaving work is essential,
so I came up with the idea of an RNLI cake down to your local stations to see if you can often difficult and can be life-threatening, they
collaboration to try and raise awareness make something to raffle or donate as every are the real hero’s.
and funds. Everyone put so much love penny helps towards saving a life! Sugar From over 235 lifeboat stations around
and thought into their pieces, I couldn’t be Shipmates are proud to be supporting The the coasts of the UK and Republic of Ireland,
happier with what they produced. Those close Lifeboat Fund’s 150th Anniversary Appeal, the charity’s lifeboats launched 8,462 times
to stations took their cakes and cookies to celebrating the start of this charity in 1866. in 2014, rescuing 8,727 people and saving
donate to the crews to eat or raffle off. I took The goal is a truly exceptional Shannon 368 lives. In total, the RNLI has saved over
my Lifeboat and cupcakes to display in the class all-weather lifeboat, designed by the 140,000 lives since it was formed in 1824.
RNLI college entrance with pictures of the RNLI to have the speed and manoeuvrability Your contributions will help us to help the
other cakes and they got a great reaction from that are vital in saving lives. RNLI. You can donate through our dedicated
the public. Running a collaboration is not easy The RNLI rescues twenty three people on fundraising page at
- there is a lot of organisation to be done average every day. Its volunteer lifeboat crews www.justgiving.com/RNLI-CAKE
from setting up emails to contacting all your are ready to respond to shouts in all weathers Thank you for your support.
p76-77_RNLI.indd 76 21/03/2016 18:10

CAKE COLLABORATION
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PLUS... TRADITIONAL STYLES WITH ADDED WOW FACTOR
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TRACEY
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TRADITION
AND leading newsagents &
Available from... sugarcraft supplies shops
Editor: Leeanne Cooper Subscription Enquiries, Back Issues, UK Sugarcraft Shop Sales: Printed by: Warners Midlands plc
Cake Decoration & Sugarcraft Binders and Cake Craft Guides: Natalie Cole Martin Harris 01778 391000
Warners Group Publications Plc, Cake Decoration & Sugarcraft Magazine, Warners Group Publications Plc, Magazine established April 1994 ISSN 1473-0383
West Street, Bourne, Lincolnshire PE10 9PH Anglo American Media Ltd, West Street, Bourne, West Street, Bourne, Lincolnshire PE10 9PH
Tel: 01778 392427 Lincolnshire PE10 9PH We take great care to ensure accuracy but cannot accept
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Email: editor@cake-craft.com Tel: 01778 395162 any liability for mistakes or misprints. All prices quoted are
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Email: subscriptions@warnersgroup.co.uk
Head Designer: Robbie Relf Website: www.cake-craft.com American Cake Shop Distribution: of going to press - variations may occur with independent
Cake Craft Shoppe Tel: 281-491-3920 retail outlets. No responsibility can be accepted for any action
Advertising & Business Development Manager: Annual Subscription Rates: arising from information in this magazine. No part of this
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UK £44.40 including postage publication may be reproduced without written permission.
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For US and Canada call toll free 1 877 363-1310
Advertisement Copy: Publisher: Lucie Dawson monthly (12 times a year)
or visit www.expressmag.com
Melanie Underwood lucie.dawson@warnersgroup.co.uk by Anglo American Media Ltd.
Tel: 01690 710455 Newsagent and Distribution Enquiries:
Email: melanie@cake-craft.com Paul Yeardley
American and Canadian Copies:
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Marketing Executive: Cake Decoration & Sugarcraft by Anglo American Media Ltd c/o Distribution Grid. at 900 Castle Rd Secaucus, NJ 07094,
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USA. PeriodicalsPostage paid at Secaucus, NJ. Periodicals Postage paid at Plattsburgh, NY. POSTMASTER: send address
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p81_NEXT_MONTH_MAY16.indd 1 21/03/2016 18:11

CAKE MEMOIR
LAST
CRUMBS…
Amy-Beth Ellice is celebrated
as Britain’s youngest baker
and published cookery writer
and her first book Amy’s
Baking Year is out now.
We find out where her sugar
dusted journey began.
TURN TO
HOW DID YOU GET TO SUCH
AN ACCOMPLISHED LEVEL OF
PAGE 74
FOR AMY BETH’S
BAKING SO YOUNG? DELICIOUS BISCUITS,
My love of food began very early, CAKE POPS & NAKED
cooking and baking since the WEDDING CAKE
age of three I was brought up
cooking healthy everyday meals
from scratch with my mum Gillian,
who is also a talented home cook every minute of it. My book is One of my favourite ways to decorate
and baker. We would bake for based around the four seasons my sweet treats are fresh flowers which I
special occasions and in school with recipes for every occasion crystallise. It is so simple yet effective and
holidays since I was very young and make and all ages, some inspired by my childhood really anyone can do it.
treats to share with friends and family and to as well as more recent specialities. I loved all
give as gifts. I have no memories of not baking aspects of putting together my book from the WHO IS YOUR CAKE IDOL AND WHY?
and cooking so it has become a natural part of writing and testing, to watching it be printed My mum was the first person who introduced
me and at thirteen, I decided to start my own but my favourite part was the making and me to cooking and baking at the age of three
cupcake and cake business. shooting of all the recipes. It was so much fun, and still inspires me today, I still love to cook
even though we did have to recreate Christmas with her! I am also inspired by Ina Garten and
HOW DID YOUR BOOK COME ABOUT? in a July heatwave! Nigella Lawson who are my favourite TV cooks
At fourteen I got my first book deal after as well as chefs such as Raymond Blanc.
having seven of my recipes published in a WHAT HAS BEEN THE BIGGEST HIGHLIGHT
national newspaper’s weekend supplement. I ON YOUR CAKE JOURNEY SO FAR? HANDS ON OR GADGET GIRL?
wrote Amy’s Baking Year whilst studying for My first book went really well and I now have I couldn’t live without my pastel pink
my GCSE’s, writing and baking in all of my my own column in OK! Magazine and have Kitchenaid stand mixer. It is such a great
school holidays and weekends, but I loved had the privilege of appearing in national investment and makes baking so quick and
newspapers and magazines. I have also easy which is essential for someone like me
had the amazing opportunities in the past who is always baking! There are times though
year and a half of doing several baking and when gadgets aren’t needed.
cooking demonstrations at the world famous
department store Harrods as well as appearing WHAT NEXT FOR AMY-BETH ELLICE?
at the Ideal Home Show last November I am working on my next book, as well as
along with several book signings and other promoting my first book Amy’s Baking Year.
workshops that I have held. I hope to appear on television cooking and
baking my recipes in
WHAT INSPIRES YOUR RECIPES? front of the nation and
I am inspired by the seasons and my one day have my own
surroundings, using seasonal ingredients cookery show.
and local produce whenever I can. I have
always loved flowers as well as art which I am
studying at A level, so like to incorporate them
whenever I can.
WHERE DO YOU LOOK FOR NEW NEED TO KNOW...

DECORATION IDEAS? You can keep up with
I am inspired by the changing seasons outside Amy-Beth on her website
and love to create treats for special occasions. www.amybethellice.com
p82_Cake_May16.indd 82 21/03/2016 18:12

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p03_Editors letter.indd 3 21/03/2016 18:19

11 Cake Decoration & Sugarcraft 68 The Edible Flower Guide

Don’t miss a single issue! 11

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You will need

7 Prepare two different shades of brown

5 Transfer the cake to your decorated

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12 Position and stick your roses and

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You will need

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8 Repeat for upper body using 20g of paste,