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Cake Decoration Sugarcraft Issue 223 May 2017
Cake Decoration Sugarcraft Issue 223 May 2017
OVER
£1200
ISSUE 223 May 2017
OF CAKE PRIZES
TO BE WON!
13 Sweet
& SIMPLE
STEP-BY-STEPS
9 772397 739016
05
Nautical Chevron
CELEBRATION CAKE
TREND ALERT:
Gelatin Bubbles
SO EASY WHEN YOU KNOW HOW!
Wonderful
WEDDING TIERS
Yes you can! Create beautiful cakes...
CUTE CHARACTERS
FABULOUS
WAFER PAPER
STUNNING
SUGAR FLOWERS
CLEVER ROYAL ICING
MAGICAL YEE-HAW BERRYLICIOUS GEEK CHIC
THE NEW WAY
TO 'MARBLE' CAKE UNICORNS COWBOY BAKING TWIN PEAKS STYLE
ta s ti c C a k e S ta r e qu ip m e n t
Fa n
a s y P l u n g e r C u t t e r s
Push E The easy way to customise
cakes & bakes.
These Push Easy Plunger Cutters
are a must have range.
Th e pe rfec t gi ft !
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a business in the
UK or overseas,
why not visit
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and apply for
a trade
account?
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Open a trade account today at
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and receive...
BABY
well as the beginning of National Smile Cakes
Month (15th May-15th June) here in the The perfect edible gift for a new mum or baby shower favour, simply change the
colours and flavour to suit the occasion…
6 Align the cutter over the 7 Working from the centre, glue 8 Work the sugarpaste into the mould
you smile!
remove the cut-out. edible pearl into the hole. Place disc to leave a smooth, even surface gently
CAKE ARTIST: to one side and allow to dry. release the sugar paste from the mould.
Laura Nolan 1 Place a small amount of food 2 Roll out the sugar paste until
paste colour into the white sugar around 2-3mm thick with a non-stick
paste and work it through until you rolling pin.
You will need have the required colour. If you need
to darken the colour, simply add
EDIBLES: more paste and work through again
until the desired shade is achieved.
• 12 vanilla cupcakes baked in
purple or coordinating cases
Armed with your fabulous FREE chevron stencil*, you can create our divine
10 | May 2017 www.cakedecorationmagazine.co.uk www.cakedecorationmagazine.co.uk May 2017 | 11
nautical cover cake by Zoe Burmester on page 12. Adapt by making just the
chevron tier for a trendy birthday cake or make the whole design for a wedding
or summer celebration.
I realise we haven’t featured many traditional ‘boy’ birthday cakes so this month we
have two! Karen Keaney gives us an awesome cowboy cake complete with sweet
bandana on page 22 or go for a simpler seafaring design with Sarah Sibley’s pirate
cupcakes on page 18.
If you fancy trying out something new, you’ll love Sarah Lou Smith’s marble wedding
cake in pretty cranberry hues on page 28 and Carol Deacon’s cute hamster complete
with gelatine bubble wheel on page 58.
All of our step-by-steps are designed so that you can try a cake beyond your comfort
zone and still achieve incredible results.
OF CAKE PRIZES
Open for news and reviews, tips of attending a course at the new
TO BE WON!
9 772397 739016
05
BABY
Cakes
The perfect edible gift for a new mum or baby shower favour, simply change the
colours and flavour to suit the occasion…
6 Align the cutter over the 7 Working from the centre, glue 8 Work the sugarpaste into the mould
sugarpaste ensuring the image the cut-out to the disc using a small using your thumb and index finger,
from the texture sheet is correctly amount of edible glue. Then, working making sure the paste is pressed down
positioned under the cutter. in alternate perforated edge holes, fully into the mould. Ensure the mould
Press the cutter firmly into the apply a small amount of edible glue cavity is filled with sugar paste, and
sugarpaste, lift, and carefully using the paintbrush and position an then remove excess using your thumb
remove the cut-out. edible pearl into the hole. Place disc to leave a smooth, even surface gently
CAKE ARTIST: to one side and allow to dry. release the sugar paste from the mould.
Laura Nolan 1 Place a small amount of food 2 Roll out the sugar paste until
paste colour into the white sugar around 2-3mm thick with a non-stick
paste and work it through until you rolling pin.
You will need have the required colour. If you need
to darken the colour, simply add
EDIBLES: more paste and work through again
until the desired shade is achieved.
• 12 vanilla cupcakes baked in
purple or coordinating cases
(The Cakebox Company)
• 1 portion of buttercream 9 Working from the centre, glue 10 Repeat the process detailed 11 Using a small amount of the
18
(250g unsalted butter, 500g the baby shoes on to the disc using a earlier to position edible pearls into buttercream, cover the cupcakes to
icing sugar) small amount of edible glue. the edge perforations of the disc. create a flat, even surface.
• sugarpaste Using sugarpaste that matches the
• food paste colour: purple colour of the base disc, create a
(Rainbow Dust ProGel) bow using the mould, following the
principles detailed in the previous
Top
Top Tip
• edible pearls
(mauve/purple and white)
3 Place the serrated cutter on top of 4 Dust the work board with icing step. Use edible glue to fix the bow For an even and
the sugarpaste and push through to sugar and place the disc on top. to the bootie. flat surface, angle
• edible glue (Rainbow Dust) the palette knife
cut out a disc. Place your index finger into the and work away
• icing sugar
top of the PME no.3 nozzle, and 13 Ensuring the decorated from yourself
working 1-2mm from the edge of discs have dried fully, place See step 11
EQUIPMENT: the serrations, push the nozzle them on top of the cupcakes.
• work board down firmly onto the work board.
• rolling pin Remove the nozzle cleanly to leave
• synthetic paintbrush a small, circular hole in the disc.
(for gluing) Repeat this process for each of the
• serrated circle cutter serrations on the disc.
(approximately 6.5cm diameter)
• no.3 icing nozzle (PME)
12 Pipe a rose swirl design onto
• 2D icing nozzle (JEM)
the cupcakes using the GEM 2D
• baby shoes and bow mould
5 Roll out sugarpaste to a thickness
(FPC Sugarcraft) of around 2mm and place your Top Tip
Top nozzle fitted into a piping bag.
Use edible glue to fix the bow to
• cookie cutter texture set baby texture sheet on top. Roll over with the bootie.
Coordinate your colours
bodysuit (Autumn Carpenter) a rolling pin, then lift the texture and flavours e.g bluberry/
• piping bag sheet away (the texture sheet purple, lemon/yellow or
• palette knife surface can be reversed depending raspberry/pink.
upon the desired effect). ➜
44
32
63
75 Healthy cake baker As a thank you for
If you’ve had a manic week at subscribing, please
work, unwind and make this find your exclusive
rustic, artisan looking loaf. project on page 10.
81 Next month
58
A sneak peek into our
June issue…
82 Last crumbs
WWe talk all things cake, to
owner of Sensational Sugar Art
by Sarah Lou, Sarah Lou Smith,
including how she got started
in the industry and her
bespoke creations.
Market Place
OVER
£1,200
WORTH OF PRIZES
Open for ideas, giveaways, competitions, product news, TO BE WON!
inspiration and more…
The Essentials…
Creative Storage Wedding season is upon us, and
The Grab N Go is perfect what more could you want to
for storing all your tools. kick-start the celebrations other
Stow pans in the deep than a free 2.5kg pack of Renshaw
storage section within Celebration Ready to Roll Icing.
the lid and customise the We have thirty to giveaway!
utility boxes included for www.renshawbaking.com
carrying delicate objects
like food colouring. TOTAL VALUE
WORTH
Take your treasured
ingredients, decorating
tools and cupcake cases
2.5kg £360!
with you wherever
you go. Available
in teal, magenta WORTH
and in various sizes.
Exclusively made in the
£50!
USA, we have a Grab N Go to
giveaway to
one lucky reader!
Find out more at
www.creativeoptionsuk.com
Spring Bundle
One lucky reader will enjoy this fabulous Springtime bundle from Rainbow Dust.
Perfect for all sugarcraft this package includes:
✓ Colour Flo (Rose and Spring Green)
✓ Click-Twist Brush (Spring Green)
✓ Food Art Pens (Spring Green and Peach)
✓ Edible Glitter (Pastel Peach and Rose)
✓ Edible Confetti (Pink Butterflies)
✓ Metallic Paint (Peach and Spring Green)
✓ ProGel (Lime, Sunflower, Strawberry and Cream)
✓ Plain & Simple (Peach Delight, Primrose and Spring Green)
✓ Edible Silk (Lemon Fizzzz, Peach Paradise and Laser Lemon)
✓ Colour Melts (Orange and Yellow)
✓ Rainbow Jewels (Pink Roses)
TOTAL VALUE
10 runners up will receive a pack of WORTH
Pink Butterflies Edible Confetti.
£100!
www.rainbowdust.co.uk
TOTAL VALUE
WORTH
£115!
Entering our giveaways for a chance to win is simple: Visit www.cakedecorationmagazine.co.uk. HOW TO
Closing date for entries is 9th May 2017. Good Luck! WIN!
TOTAL VALUE
WORTH
£105!
TOTAL VALUE
Quality stencils WORTH
These quality stencils from Lindy Smith create a modern wedding feel and are absolutely perfect for £111!
complimentary cupcakes. We have 10 sets to give away! www.lindyscakes.co.uk
BLUE PEARL
www.rainbowdust.co.uk
Flower Cake
1 Split and fill your cake, making 5 Knead and roll out white flower/
You will need sure you spread a thin layer of modelling paste, then cut out
EDIBLES: buttercream around the sides and eleven shapes, using a six petal
• white Covering Paste, top before covering your cake with flower cutter. Place seven into a
Renshaw white covering paste (this paste has former, and four shapes to be left
• Rainbow Jewels blue pearls, added extra stretch for covering flat then leave overnight to firm.
Rainbow Dust Colours deeper cakes). Use a smoother and 6 Once dry, use the thicker end
• white edible dragees edger to help smooth the paste on of a sky blue food art pen to draw
• Food Art pen in sky blue, the top, sides and board then trim around, onto the outer line of
Rainbow Dust Colours the excess paste with a sharp knife. each flower shape. Change to the
• ProGel in sky blue, Rainbow
Any blemishes or marks can be finer end of the pen to draw a line
Dust Colours
easily smoothed out by using a piece through the centre of each petal,
• 20 x 15cm (8 x 6in) round cake
of sugarpaste dipped into icing onto all of the flowers. Then draw
• royal icing, Renshaw
• edible Silk: starlight comet sugar, then carefully smooth over fines lines, either side of this line,
white, Rainbow Dust Colours the marks in a circular motion until diagonally, onto all of the
• edible glue, Rainbow Dust they disappear. flower shapes.
Colours 2 Emboss all over your cake and 7 Pipe a small dot of royal icing
board using a flower embossing into the centre of each flower,
stick, then with a large dusting brush then ease a blue pearl out of the
EQUIPMENT: and starlight comet white, brush all packaging using a Dresden tool
• six petal flower cutter over your cake and board. and place on top of the royal icing
• 28cm (11in) round cake drum 3 Colour a small amount of using tweezers. Press down gently.
board sugarpaste with sky blue ProGel, Place white dragees around this,
• piping bag adding only a tiny amount. Knead this using royal icing to secure them.
• flower embossing stick in well, making sure the colour is even. Repeat for all flowers and leave
• large dusting brush 4 Brush around the base of your to dry.
• Dresden tool
cake with edible glue, then mould 8 Pipe royal icing behind each
• tweezers
a pea size amount of the sky blue flower to secure them in place onto
• 15mm sky blue ribbon
sugarpaste into the palm of your your cake.
• glue stick
• smoother
hand and place this on top. Repeat 9 Finally secure a ribbon around
• edger this process all the way around the your cake drum board, using a glue
base of your cake. stick, to finish. CDS
BABY
Cakes
The perfect edible gift for a new mum or baby shower favour, simply change the
colours and flavour to suit the occasion…
CAKE ARTIST:
Laura Nolan 1 Place a small amount of food 2 Roll out the sugar paste until
paste colour into the white sugar around 2-3mm thick with a non-stick
paste and work it through until you rolling pin.
You will need have the required colour. If you need
to darken the colour, simply add
EDIBLES: more paste and work through again
until the desired shade is achieved.
• 12 vanilla cupcakes baked in
purple or coordinating cases
(The Cakebox Company)
• 1 portion of buttercream
(250g unsalted butter, 500g
icing sugar)
• sugarpaste
• food paste colour: purple
(Rainbow Dust ProGel)
• edible pearls
(mauve/purple and white)
3 Place the serrated cutter on top of 4 Dust the work board with icing
the sugarpaste and push through to sugar and place the disc on top.
• edible glue (Rainbow Dust)
cut out a disc. Place your index finger into the
• icing sugar
top of the PME no.3 nozzle, and
working 1-2mm from the edge of
EQUIPMENT: the serrations, push the nozzle
• work board down firmly onto the work board.
• rolling pin Remove the nozzle cleanly to leave
• synthetic paintbrush a small, circular hole in the disc.
(for gluing) Repeat this process for each of the
• serrated circle cutter serrations on the disc.
(approximately 6.5cm diameter)
• no.3 icing nozzle (PME)
• 2D icing nozzle (JEM)
• baby shoes and bow mould
5 Roll out sugarpaste to a thickness
(FPC Sugarcraft) of around 2mm and place your Top Tip
• cookie cutter texture set baby texture sheet on top. Roll over with Coordinate your colours
bodysuit (Autumn Carpenter) a rolling pin, then lift the texture and flavours e.g bluberry/
• piping bag sheet away (the texture sheet purple, lemon/yellow or
• palette knife surface can be reversed depending raspberry/pink.
upon the desired effect). ➜
6 Align the cutter over the 7 Working from the centre, glue 8 Work the sugarpaste into the mould
sugarpaste ensuring the image the cut-out to the disc using a small using your thumb and index finger,
from the texture sheet is correctly amount of edible glue. Then, working making sure the paste is pressed down
positioned under the cutter. in alternate perforated edge holes, fully into the mould. Ensure the mould
Press the cutter firmly into the apply a small amount of edible glue cavity is filled with sugar paste, and
sugarpaste, lift, and carefully using the paintbrush and position an then remove excess using your thumb
remove the cut-out. edible pearl into the hole. Place disc to leave a smooth, even surface gently
to one side and allow to dry. release the sugar paste from the mould.
9 Working from the centre, glue 10 Repeat the process detailed 11 Using a small amount of the
the baby shoes on to the disc using a earlier to position edible pearls into buttercream, cover the cupcakes to
small amount of edible glue. the edge perforations of the disc. create a flat, even surface.
Using sugarpaste that matches the
colour of the base disc, create a
bow using the mould, following the
principles detailed in the previous
Top
Top Tip
step. Use edible glue to fix the bow For an even and
to the bootie. flat surface, angle
the palette knife
and work away
13 Ensuring the decorated from yourself
discs have dried fully, place See step 11
them on top of the cupcakes.
NAUTICAL
Chevron Cake
I love the contrast of sharp masculine lines with soft pretty flowers, and your special
gift,* chevron stencil, attached to this issue is perfect for achieving this look.
The gold rope lends a nautical and contemporary feel.
CAKE ARTIST:
PREPARATION:
Zoe Burmester 1 Cover cakes in white sugarpaste, use
DARCY OLIVER CAKES smoother for nice sharp edges. Leave to 2 Take the CMC strengthened navy
dry. Colour 600g to a deep navy. Take paste and roll and cut out a panel
You will need 300g of the navy sugarpaste and add measuring 8cm (3in) tall by 50cm
EDIBLES: ½ tsp of CMC powder to strengthen. (20in) long. Set to one side for about
• 15 x 12cm tall (6 x 4.5in) round Cover and set aside. Use the remaining thirty minutes to stiffen slightly.
cake, filled and ganached
• 20 x 14cm tall (8 x 5.5in) round navy to cover cake board. Attach gold
cake, filled and ganached ribbon and leave overnight to dry.
• 2.6kg sugarpaste: bride white
(Massa Ticino)
• gel colours: navy blue, chocolate
extra, lemon yellow (Magic Colours
Pro Gel)
• airbrush colours: black, blue, violet
(Magic Colours)
• lustre dust: royal gold (Magic
Colours)
• metallic airbrush colour: yellow,
pink (Magic Colours)
• vodka or rejuvenator spirit
• CMC or Tylose powder
• dust: navy (Rainbow Dust, Plain and
Simple)
• edible glue 3 Brush a little cooled boiled water 4 Dust the navy panel with navy
• 6 sheets A4 wafer paper: white
onto the bottom three quarters of petal dust to intensify the colour and
EQUIPMENT: the 15cm (6in) cake. Use your rolling to create a soft powdery texture.
• 25cm (10in) round cake drum
• 85cm gold satin ribbon pin to roll up the panel and unroll it
• self-healing mat onto the sides of the cake, making
• scalpel
• ruler sure you start at the bottom and the Top Tip
• rolling pin top of the cake is left white Remove any cornflour from
• smoothers
• large powder brush (about 3cm 1.5 inches). Use your your panel, by rubbing in a
(food use only) fingers to gently blend in the seam little shortening (Trex) then
• clay extruder where the two ends meet.
• assorted brushes very gently wipe off and
• airbrush machine allow to dry.
• chevron stencil
(FREE with this issue)
• 2 x 24 gauge wire
(cut into thirds) 5 Take 100g white sugarpaste and
• small bunch black seed head
stamens add a few drops of chocolate and
• black floral tape lemon yellow pro gels to create a
• scissors
• 5cm (2in) round craft punch gold colour. Use your clay extruder
• steamer (PME) or kettle with the small rope fitting to make
• small round circle cutter
• mini posy pick lengths of rope then twist to achieve
the rope effect. ➜
EDITOR
LOVES Top Tip
If you don’t have an
airbrush machine you
can still achieve this
design, by either using
navy royal icing over the
stencil, or mixing dusts
and vodka to create an
edible paint to brush
over the stencil.
6 Brush the top edge of the blue 7 Make another small length of rope, 8 Mix up the royal gold dust with
panel with a little water and stick the twist and then tie into a knot shape. a little vodka to create a paint, and
rope all the way around the edge. Check you are happy with the size then carefully paint the rope and
against the cake, then leave to dry. the knot.
9 Once dry, attach the knot to the APPLY THE STENCIL 11 Take 500g of white sugarpaste
right hand side of the front of the 10 First mix up a navy colour with and knead in 1tsp of CMC powder
cake with a little edible glue. black, blue and violet airbrush to strengthen it. Roll out a panel
colours. Mix them in a little vessel slightly larger than the stencil. Use
and test the colour on a spare bit of your smoother to press the stencil
fondant until you are happy with the well into the paste.
colour mix.
12 Use your airbrush to spray on 13 Leave to dry for a couple of 14 Once the panels are fully dry, cut
top of the stencil making sure you minutes and then carefully lift out the chevron rectangle and apply
spray vertically down to avoid lifting away the stencil. Repeat the whole carefully to the 20cm (8in) cake, one
the stencil with the air. process another three times. panel at a time. Adhere with a little
cooled, boiled water. Keep your leftover
piece of the last panel for the flower.
15 Now repeat the process for SMALL WAFER FLOWERS 17 Prepare the stamen centres by
making the rope and knot as you did 16 Mix the pink and yellow to make taking a small bunch of black seed
for the smaller cake. Set to one side. a coral colour and lightly spray three heads, folding them in half and
sheets of wafer paper. Spray two twisting a wire to secure them in the
sheets with the pink. middle.
18 Use some black florist tape to 19 Cut a thin strip of pink wafer 20 Roll the fringed wafer paper
firmly secure the heads to the wire paper and use your scissors to around the stamen centre, using
and to cover the rest of the wire. create a fringe down one side. a little water to hold it in place as
Repeat the process another you roll it up. Squeeze it tight at
two times. the base to adhere it well to the
wire. Use your fingers to fluff out
the fringe to give a little movement.
Repeat with the other two centres.
21 Now punch out nine 5cm (2in) 22 Repeat with all of the circles, 23 Now build up the petals in
circles from the peach wafer paper. until you have nine little cones or groups of three. Take one cone,
With your scissors, cut into the Chinese hats. brush a little water on the inside,
circle, stopping half way. Dab a tiny and press in another cone so that it
amount of water on one of the cut overlaps half of the cone centre.
edges and slide one over the other
to create a shallow cone shape.
24 Take the third cone and overlap 25 Repeat the procedure but this 26 Once the flower is complete
it in the gap. You will now have time stick the new cone petals to and has been left to dry for a few
created a curved cup shape. the underneath of your main cup. minutes, roll a small piece of gold
With each layer you will make the fondant to create a centre.
flower slightly larger.
27 Push the stamen centre through the middle of the flower into the fondant
which should hold it in place. Repeat until you have three flowers. ➜
Top Tip
When sticking wafer paper to itself, do not use too much
water as it will simply disintegrate. If your paper is cracking,
steam it gently over a kettle to rehydrate it slightly.
MAKING THE LARGE 29 Hold the rectangles together 30 Repeat this process with five
WAFER FLOWER and freehand, cut a large smaller pieces and cut out a smaller
28 Cut out five rectangles of pink petal shape. petal shape. You should now have
wafer paper the same size. ten petals in total.
31 Take the larger petals and cut a 32 Fold one edge over the other 33 Take a small piece of gold
small incision into the base of to create a curve in the base of the sugarpaste, roll into a fat disc and
the petal. petal and adhere with a little water. one by one press the petals into it
Repeat with all five petals. to create the flower. Stick the petals
down to the paste using a little
piping gel or edible glue.
34 Leave a few minutes to dry and 35 Once the flower is dry, steam 36 Take your leftover piece of
then repeat with the inner circle of it gently over a steamer or kettle chevron paste and cut out a little
small flowers (there is no need to to manipulate the petals to curve circle centre using a cutter.
curve the inner petals). outwards. Go gently and do not get
it too wet!
39 Take your three small flowers 40 Once you are happy with the 41 Roll a small ball of white fondant
and arrange them in a curve to position and angle, attach some and use this to stick the large pink
a height you want, and attach leaves at random angles to the back flower to the cake. Insert the tri-
together with floral tape. of the flowers with a little water. flower stem in, behind the large
Place the stem into a posy pick. pink flower. CDS
PIRATE
Treasure
Avast ye (pirate for pay attention)! We love these adorable faces and treasure hunt
toppers for birthday parties. Display on a cupcake stand as a birthday cake, on the
table with place names added or give as a party favour at the end of a nautical get
together with a bag o'swag! Young buccaneers will love these dairy free delights!
EQUIPMENT:
• cutting mat
• rolling pin
• large round cutter
• small skull and crossbones
cutter
• scalpel
• small paint brush
• flat bladed Knife
• small circle cutter/open tube 1 Using a knife, create a dome of 2 Use a ball tool to mark where the
tip buttercream on the cupcake and cover eyes and nose should go, then cut a
• small ball tool with a circle of skin tone sugarpaste ball of paste in half and attach with
• shell tool slightly bigger than the cupcake. glue for ears.
• Dresden tool
• flat tool
• baking paper
• piping bag
Top Tip
• 2D piping tip For pirate girls add lashes and red lips!
3 With an edible pen, draw a line 4 Using a cutter or an open tube, 5 Place a sheet of baking paper
starting above one ear and going cut out circles of white paste and over the top of the red paste and
across, above one eye for an eye press them down on top of rolled spots and carefully roll over the
patch string. out red paste. top of it. ➜
6 Use the same large circle cutter 7 Stick the spotty semi-circles onto 8 Use a flat tool or knife to create
you used to cut the faces out, to cut the faces above the eyes at a slight different mouth shapes.
spotty circles and then cut them in angle, trimming further if necessary.
half using a pizza cutter.
9 Create the facial features and 10 Glue them in place and then add 11 Create a map shape from card
bandana knot from paste, making stubble and scars using an and use it as a template to cut maps
them all a little different to edible pen. out of thinly rolled modelling paste
add character. with a scalpel.
12 Using a little brown and yellow 13 When the maps are dry, add 14 Create a buttercream dome on
dust mixed with vodka, create a wash details with an edible pen. the cupcake and then dip it into
to discolour the maps and paint it on a bowl of light brown sugar until
with a brush. completely covered.
15 Scrape the sugar from the centre 16 Create a flag shape from card and 17 Cut skull and crossbones out of
of the cupcake and pipe a small blob use it as a template to cut flags out thinly rolled white modelling paste and
of buttercream there to stick the dry of thinly rolled paste with a scalpel. stick onto the centre of the flags. Pipe
map to. a buttercream swirl onto the cupcake
and place the flag on top, positioning it
so it looks like it’s moving. CDS
r e a t
G
e
Valu
Easy to us
e
29 vibrant shades
our Splash?
ion of food colouring products from Col
Have you tried the wide select
Paints
Sprays Dusts
Pens
YEE-HAW
Cowboy!
Learn how to make this cool cowboy cake complete with edible bandana and
cowboy hat! It's suitable for boys and girls of all ages!
CAKE ARTIST:
Karen Keaney
ROSES & BOWS CAKERY
You will need 1 Cover the cake board in white 2 Mix a little brown petal dust with
sugarpaste and make lines all over alcohol to create a wash and paint
EDIBLES:
• 1 x 23cm (9in) cake covered in the board in the same direction, this all over the board, try not to be
white sugarpaste (Satin Ice) to create the wood grain. too uniform with the colour.
• 1 x 30cm (12in) cake board
• 300g RKT (Rice Krispie treats
recipe 165g Rice Krispies and
135g marshmallows melted
together)
• 1kg dark modelling chocolate
(Vera Miklas)
• 250g white sugarpaste
(Satin Ice)
• 200g red sugarpaste (Satin Ice)
• 75g royal icing
• 100g chocolate ganache
• petal dusts: black and gold
(Magic Colours)
• airbrush colour: black 3 Mould the RKT into a half oval 4 Once the board is dry, place the
(Magic Colours)
• gel colour: black shape as shown and put into the cake on top. Mix some black petal
(Magic Colours) fridge to set. dust with alcohol to make a thick paint
• alcohol and paint irregular shapes all over the
• edible glue
• silver dragees cake to represent a cowhide print.
EQUIPMENT:
• rolling pin
• off set spatula
• paintbrushes
• Dresden tool
• carving knife
• parchment paper
• leather impression mat
• stitching tool
• ribbon cutter (FMM)
• sharp knife
• set of oval cutters
• star cutter
• spare 20cm (8in) cake drum
• decorative stencil 5 Once the RKT has set firm you 6 Beat up each end by carving
• airbrush
• ribbon can start to carve the hat shape by them at a slant. ➜
carving a channel out of the centre.
7 Cover the RKT with a coat of 8 To make the belt, roll out a long 9 Use the ribbon cutter to cut out
ganache and place in the fridge strip of dark modelling chocolate, a long strip from the modelling
to set. long enough to go around the cake. chocolate.
Push the leather impression mat
into the chocolate.
10 Use the stitching tool to create 11 Attach the belt around the 12 To create the belt end, roll out a
stitches down both sides of bottom of the cake using shorter strip of modelling chocolate
the belt. edible glue. and use the leather mat again and
the ribbon cutter to cut out an even
strip. Cut the end in a point.
13 Use the stitching tool to create 14 Use edible glue to attach the 15 To make the buckle, roll out some
stitches on the belt end and a belt end as shown. modelling chocolate to approximately
Dresden tool to poke holes in 5mm thickness and use the oval
the belt. cutter to cut out an oval.
16 Use a smaller oval cutter to 17 Roll out some more modelling 18 Use edible glue to stick the star
make an impression on the buckle chocolate and cut out a star. to the centre of the buckle and
by pushing it half way into the attach dragees to each point of
chocolate. the star.
19 Use the gold petal dust mixed 20 Roll out a piece of modelling 21 Use a spare cake board to cut
with alcohol to paint the buckle. chocolate approximately 25cm out a 20cm (8in) circle of chocolate
Leave to one side to dry. (10in) in diameter and 4mm thick. modelling paste.
Push the leather impression mat
into the chocolate.
22 Roll out some modelling 23 Use some black gel to colour 75g 24 Attach the strip using edible
chocolate and cover the top of the of modelling chocolate. Roll out the glue as shown, keeping the join to
hat with it, trim off the excess. modelling chocolate to a length that the back.
will go around the base of the hat.
Use the ribbon cutter to cut a thin strip.
25 Fold up the sides of the hat as 26 For the bandana, roll out some 27 Carefully remove the stencil and
shown and use edible glue to stick red sugarpaste and place the trim the sugarpaste into a
them in place. stencil on top. Use an offset palette triangle shape.
knife to spread some royal icing
across the stencil.
28 Using edible glue, attach the 29 Use a little royal icing to attach 30 Using black, airbrush the edges of
belt buckle and the bandana the hat to the cake. the belt, buckle, board, hat and bandana.
as shown. Attach the ribbon to the board. CDS
Slice of Social
Come join the conversation and show off your cakes, let’s talk cake!
Chloe Hamer
Chloe’s Cakes
The theme I was given for this cake was lilac, silver and butterflies and it
was one of the first wedding cakes I attempted! It was actually a really
fun cake to make, I loved playing around with marbling the colours for the
butterflies and I think it gave me the bug to try more sugar flowers!
Joanna McGuire
Bunty’s Wedding Cakes Denise Stone
Little Cake Company
26 | May 2017 www.cakedecorationmagazine.co.uk
Stella Hui-Allen
The Baking Mummy & co.
Stella’s contribution piece to the Around the World in Sugar: Wedding Traditions.
Her piece was inspired by the traditional Chinese Bride’s costume, Qun-Kwa.
Daniel Guiriba Monica Di Donato Wafer paper cherry blossoms resembling the headpiece, and hand painted
Daniel Bakes Phoenix and dragon that symbolises the bride and groom.
From beginner to expert, we love to see the fantastic creations our readers have made. If you’d like us
to feature your work on these pages please post pictures of your cakes to either our
Facebook or Twitter pages.
MARBLED
Delight
This year I have been asked for more marbled wedding cakes than ever before
which is great because I love this finish! You could use any colour to marble,
from very bold to subtle pastel shades.
CAKE ARTIST:
Sarah Lou Smith
SENSATIONAL SUGAR ART 1 I have used two boards for this 2 To marble, begin by kneading
cake, the smaller 25cm (10inch) the white paste until it is pliable.
board is iced in white and the larger Add a teaspoon full of the ProGel
base board is covered in the marbles claret colour and fold the paste over.
You will need
effect icing and will be covered after Knead colour in a little.
EDIBLES: the marble paste has been mixed
• 23cm (9in) round x 10cm (4in) for the cake.
deep cake (mine was a vanilla)
• 15cm (6in) round x 10cm (4in)•
deep cake
• your choice of cake filling
• your chosen crumb coat (I used
white chocolate ganache)
• royal icing
• 1kg sugarpaste
• 100g flower paste
• edible gel colour: claret
(ProGel)
• edible colour dust: claret
(Rainbow Dust)
• piping gel 3 Using a sharp knife cut the paste 4 Continue to cut and knead the
in half, you will see the colour paste until you are happy with the
EQUIPMENT: starting to mix inside the cut parts. marbling effect.
• cake cards 23cm (9in) and Knead the paste again to draw the
15cm (6in)
colour through the paste.
• dowels
• cake drums 25cm (10in) and
30cm (12in)
• non-slip mat to roll paste out
onto, or a board with a
non-slip mat underneath
• rolling pin
• cornflour/icing sugar to dust
the board with
• knife
• smoothers
• acrylic smoothers (I used
Shereen’s)
• dusting brush 5 Roll out the paste onto a cornflour 6 Once it is rolled out large enough
• ball tool covered mat until around 3mm to cover the cake, flip the paste
• small rose cutter in thickness. over. Once flipped over you will
• claret ribbon for the boards
• cocktail stick find that the marble effect on the
underside is finer in detail. ➜
9 Using white sugarpaste, follow TO MAKE THE ROSES 11 You will need to cut three of the
the same method to ice and create 10 Colour up some flower paste using smallest petals, nine of the medium
sharp edges on the 15cm (6in) cake. the ProGel claret colouring and make petals and three large petals to
nine rose bud centres by rolling out a begin with. You will build up the
ball shape, then press on one side as flowers in rows of three and
you roll to create a cone shape for the five petals.
centre of each rose. Leave to dry.
16 Attach the 23cm (9in) cake to 17 Attach the separate rose petals, 18 Measure out and attach the
the base board and secure using I added one to the top of the cake, ribbon to the base and second
royal icing. Add in five dowels to one to the top of the base cake and board using a non-toxic glue stick,
support the next tier of the cake one to the board. Attach using royal then add the ribbon to the base
then using royal icing again, add icing or piping gel. of the 15cm (6in) cake. I glued the
the top cake.Using royal icing, ends of the ribbon together and
attach the roses to the top of the added a little piping gel at the back
cake in a circle and add the largest to attach it to the cake.
rose to the centre.
19 To make the bow cut out a piece of 20 Cut a small 2.5cm (1in) piece 21 Using a cocktail stick, add a
ribbon approximately 20cm (8in), then of ribbon and glue this around the small dot of piping gel to the petals
add glue to each end and fold them into centre of the bow. Attach this to to look like a droplet of water. CDS
the middle and press down to stick. the ribbon on the cake.
CLIMBING
Clematis
I first discovered Clematis during a trip to Holland and totally fell in love with it.
There are so many different varieties, and so prolific. I bought a couple, grew them,
groomed them, copied their petals and leaves with my silicone then put them into
sugarpaste and this is the result of my trial and error.
PREPERATION
Before you start working on the petals you should first make up your mind
about the type of Clematis to do: the simple ones, double ones, hairy ones,
etc. There are so many types, that even if you do invent one almost nobody
would know.
CAKE ARTIST:
Lidia Iancu
5 Repeat three more times for a 6 The use of the silicone moulds 7 For buds, use 28 gauge for smaller
Clematis Montana (four petals) or made with natural petals gives the ones then 26 and up to 24 gauge for
as many times as you need for the sugar artist a great advantage, one bigger buds. Cut wire into five equal
type of flower you choose to make. of being as close to nature as one pieces. Grease fingers with a little
For a double Clematis flower you can get. vegetable fat. Roll small pea of violet
will need at least four small plus between fingers until warm and pliable.
four bigger petals. Dip hook end of wire into edible glue,
then into the ball of paste. Roll it down
slightly, thin the tip and the bottom
of the pea-size ball paste down the
wire. Shape as shown in picture. With
an X-acto knife slightly make a cross
indentation into your formed bud.
8 Knead a pea size ball of green 9 Once the leaves are done, start
paste, untill warm and pliable. Now dusting them. I like to use a broad
roll it into a drop shape on your brush for the leaves. In the picture I
palm. Insert the tip of the wire into use two shades of green (rainforest
edible glue, then into your pea of and spring green). Once you are
paste. Place on board, then roll it done, start steaming the petals and
as thin as you can. Cut your shape leaves. This should be done quickly, 10 In order to make the stamens of
then thin the edges and set aside. or the heat will affect your work for the Clematis, make an open hook
the worse. with a pair of pliars.
11 I roll some white thread around 12 Colour the ends of the thread 13 Dust the petals keeping in mind
my index finger, then pass the into darker shades, comb it open and the creation of ‘movement’.
hooked wire through it, close it set it to dry. Repeat as many times You can achieve the ‘movement’,
tightly and secure it by rolling a small as needed. As you can see, I make by using different shades of colour
piece of floral tape around the wire. different shades of stamens because and intensity: darker in the middle
Use a pair of scissors to cut all in half. this is how you’ll find it in nature. and lighter tones towards exterior
and for the bigger leaves.
WHITE
Wedding
1 Cover your cake board and cakes 3 Place the paste on top of the
You will need with sugarpaste. Dowel the bottom wood mat and press firmly all over
EDIBLES: two tiers and use royal icing to stick to imprint the design. Move the mat
• 23 different sized cakes of the cakes to the display drum and along, line up carefully and repeat;
your choice covered in ivory then on top of each other. Attach and so on.
ribbon to drum. 4 Use a pizza wheel to straighten
sugarpaste - I used 20cm (8in),
2 Dust the wood effect mat the bottom edge. Glue the back
15cm (6in) and 10cm (4in)
with cornflour. Roll out enough and place on the cake. Use a sharp
• a 30cm (12in) round cake sugarpaste to go around your knife to trim the top.
drum covered in sugarpaste bottom tier. Do not worry if you 5 Dust all the flower moulds, the
• ivory sugarpaste or flower need to do this in smaller pieces and ‘beaded pearl border’, the ‘rose
paste for decorations line up together on the cake. medley’ and ‘ornamental drops’.
• edible glue Tap out excess. Make an assortment
• royal icing in a small bag with of shapes, and lots and lots
the end sniped off of flowers!
• cornflour
6 Using a blob of royal icing on the
side of the cake, start attaching
all of your pieces. Make more as
EQUIPMENT: necessary. Start with the drops and
• Pivory ribbon 12mm fill in around. Add a few single and a
• dowels few joined ‘beaded
pearl border’.
• paint brush
7 Add a small part of the ‘pearl
• double sided tape
border’ to the bottom cake and
Katy Sue Design Moulds: attach some flowers down the side
• flowers with royal icing.
• little flowers 8 Add a ‘pearl border’
• beaded pearl border around the whole of the
• ornamental drops top tier as well as some
• rose medley ‘ornamental drops’
• wood panel design mat and flowers. CDS
TWIN PEAKS
Owl Cake
With the long anticipated return of the cult series this May, we had to have a
celebration cake as tribute. If you are not a fan, you can adapt this clever design for
endless novelty Canadian, mountain climbing and outdoors cakes and if you are a
fan, we know you will love this interpretation of the ‘Welcome to Twin Peaks’ sign.
Just add “Some damn fine coffee, and hot!” to complete your fan-tastic cake.
PREPARATION
Colour 700g of fondant eucalyptus and cover the 18cm (7in) cake. Cover the
10cm (4in) cake in 400g of white fondant, set both tiers aside to firm.
CAKE ARTIST:
Zoe Smith
BLUEBIRD CAKES
EQUIPMENT:
• edible glue
• craft knife
• dowels
• small pointed scissors
• small pointed tool (Innovative
Sugarworks)
• cocktail sticks
• polystyrene 3in egg
• medium chevron onlay FOR THE TOP TIER
(Marvellous Molds) 3 When top tier is firm, roll out 80g of black modelling paste to 1mm thick
• circle cutters ranging from and place over the chevron mould. Smooth over the zigzags first with
10 to 15cm fingers, then roll over with a small rolling pin until it cuts through the icing
• small rolling pin and you can see the zigzags clearly from underneath. With a craft knife pick
• cake smoother
out alternate pieces of paste, then very lightly paint with edible glue.
• edible white paint
(Rainbow Dust) Press the mould against the cake and rub over with a cake smoother.
Then carefully pull the mould away. Repeat until the tier is covered. ➜
EDITOR
LOVES
6 With your thumbs, make two 7 With a small pair of scissors, snip 8 With your small pointed tool, pull
large eye sockets and where they under the beak and then smooth out the icing in small lines, working
join pinch the paste to make a the paste underneath. from the outside in, then define
beak shape. from the beak to the eye line.
9 Texture the whole body with 10 To make the ears, take 4g of 11 Glue the ears to the head and
small even marks and pinch the white modelling paste and split into add texture to match the body.
beak gently along the centre and two balls. Smooth out each ball, Set aside to firm.
add nostrils. making one side thinner and gently
score. Then curve the ear and bend
it upwards.
12 To colour the body, tint small FOR THE WINGS 14 Make the smaller feathers
amounts of modelling paste shades 13 Take 25g of brown modelling by making small marks with the
of brown and add a little Trex. paste for the wings, split into pointed tool in semi circles.
Add the paste to the body and two, roll each into a ball and then Add detailing.
head and texture it with the smooth into teardrops. Score some
pointed tool. Make sure you always long feathers onto the bottom half
add to both sides in the same place of the wings.
to keep the owl symmetrical.
FOR THE EYES 16 Roll the beige into two balls and 17 Use a little water and dark
15 Take 1g of black and 1g of beige/ flatten slightly. Glue into the black brown food colouring to paint the
light brown modelling paste. Split sockets and add small balls of black beak. Add highlights to the eyes
the black into two balls and using a for the pupils. Glue the head onto with edible white paint.
medium ball tool, make eye sockets. the body.
BREAK IT DOWN
Essentially, you have
four fabulous cake
tutorials in one with
this design. For an
alternative finish you
can make just the chic
chevron tier, the
trunk effect tier,
the mountains
or just the owl!
FOR THE CLAWS Add your own
18 Split 10g of brown paste into FOR THE TAIL flourishes for a
six small balls, roll into points and 19 Take 30g of beige modelling completely fresh
curl. Set aside to firm then insert a paste and flatten into a rail then take on
cocktail stick into the base of the score markings using a pointed tool. Zoe’s style.
owl and secure it into the top tier Glue onto the back of the body. Have fun! CDS
of the cake. Glue the claws.
TEMPLATE
Wedding kitchen
This month’s pick of finishing touches for your special day, whether you are looking at
creating your own favours or cake topper inspiration, or just love to shop!
Floral fancies
For a boho themed wedding, use
these beautiful floral tubs to contain
treats on your sweet table or favours
as part of the place setting. A pack of
eight costs £2.99 available from
www.partydelights.co.uk.
Storage solutions
I now pronounce you… The Grab N Go is perfect for your
projects. You can stow your pans in the deep storage section within the lid.
A personalised ‘Mr & Mrs’ cake topper Customise the utility boxes included for carrying delicate objects like food
will set your wedding cake apart and be colouring. Take your treasured ingredients, decorating tools and cupcake
the talk of the day. cases with you wherever you go. Available in teal and magenta in various
The topper costs £23 available from sizes. Exclusively made in the USA. Find out more at
www.notonthehighstreet.com. www.creativeoptionsuk.com.
Beautiful blooms
Adorn your stylish wedding cake with
beautiful blooms, this medium white
A slice of the day vintage rose could feature on its own Cookie cake
or in a cluster. A single rose costs Looking for favour ideas? How
Send your guests home with a slice £4.25 or a pack of five costs about wedding cake shaped
of cake from your special day in these £20.18 from cookies for each guest to enjoy?
adorable boxes with plenty of room www.cakecraftworld.co.uk. This metal cookie cutter costs £1.60
inside. A pack of ten costs £4.99 from from www.cakecraftworld.co.uk.
www.partydelights.co.uk.
Stunning roses
For a quick and simple way of creating
stunning fondant roses, use this silicone
mould. Complete with intricate detailing,
the mould retains its shape over time and
is dishwasher safe. Available from
www.kitchencraft.co.uk.
V
MARKETING EXECUTIVE- CLOWANCE
Yasmin White
• Moulds • Sugarpaste
• Equipment• Free Videos
• Tutorials • Classes
MERINGUE
Kisses
Sophisticated and fun, these colourful meringues are equally at home in a child's
rainbow unicorn themed party, a summer fête or a wedding dessert table.
What's more, they are really easy to make too!
www.culpitt.com
JAPANESE
Girl
When thinking of this project I wanted it to have the elegance of an Oriental scene.
A girl watching outside a window, lost in the beauty and tranquility of a Japanese garden.
Photography: Marco Seta
CAKE ARTIST:
Veronica Seta
You will need 1 Mould the lily’s style, stigma and 2 Make a T- shape at the edge of
ovary inserting a 24 gauge floral your 26 gauge floral wire to make
EDIBLES: wire and bending it a little. Pinch the filament.
• 1 x filled red velvet cake,
20 x 15 cm the ovary with the tweezers. Dust
• 500g buttercream the ovary foliage green, the style
• 2kg white fondant paste
• royal icing with mixed plum and white and the
• icing sugar for sugar lace stigma yellow autumn.
• gel colour: navy (Colour Splash)
• dusting colours: foliage green,
yellow autumn, pink, plum, forest
green, aubergine, African violet,
azalea, cornflower, white
(Sugarflair)
• 100g modelling paste
• 500g gum paste
• royal icing
• glaze
• edible glue
• edible metallic silver spray
• semolina
EQUIPMENT:
• 1 x round board 20 x 0.5 cm
• 1 x round board 30 x 3 cm 3 Mould the filament's anther, using 4 Twist a very small amount of gum
• CelPad pictures for reference. paste around the floral wire and
• Japanese maple veiner
(Italian Sugar Art) attach the anther. Mix some semolina
• sakura flowers and leaves cutters with aubergine dust, spread a little bit
• Asiatic lily veiner of edible glue on the anther and dip it
(FlowerCutterSet)
• lily leaves cutters (Roberta Serafini in the coloured semolina.
Sugar Flowers)
• sweet pea calyx cutter
(FlowerCutterSet)
• paint brushes (PME)
• Dresden tool
• ball tool
• cutter tool
• rolling pin
• friller tool
• pastry cutter
• non slip mat
• 28, 26, 24 and 20 gauge floral
wires (Culpitt)
• floral tape: pale green, brown and
burgundy (Hamilworth)
• tinfoil
• lace mats 5 Dust the filament with 6 Fix six filaments around the lily's
foliage green. ovary with pale green flower tape. ➜
7 Make a sausage with white gum 8 Make a sausage with white gum 9 Dust the leaves foliage green,
paste and roll over with a small paste and roll over with a small then forest green and the foliage
rolling pin on a Celboard. Cut the rolling pin on a Celboard. Cut the lily green again. Spray with glaze.
lily petal following the shape of the leaves with three cutter sizes. Insert
veiner and insert a moistened 24 a moistened 26 gauge floral wire,
gauge floral wire. Place on a CelPad place on CelPad and roll edges with Top Tip
and roll edges with a ball tool. Press a ball tool. Press leaves in the veiner. Think about placement of light
petal in veiner and prepare five Prepare three leaves and dry on a and dark for realistic leaves
petals this way. piece of tinfoil.
10 Dust the lily petals base and edges lemon yellow. Colour the centres 11 Twist a very small amount of gum
mixing African violet and white. Give colour depth with a little azalea paste around a 30 gauge floral wire.
and shade a cornflower coloured line through the petal. Dilute a touch Dip in a little edible glue and attach
of aubergine dust in a few drops of alcohol. Add little spots with a small a very small ball of gum paste. Roll
paintbrush at the base of each petal. Fix the petals to the style and filaments a very small amount of gumpaste on
with pale green floral tape. Tape the leaves to the flower. a non-slip mat to get five thin pistils.
Fix the pistils to the stamen.
15 Twist some strips of absorbent 16 Make a sausage shape with 17 Dust the leaves mixing foliage
paper around a 20 gauge floral wire white gum paste. Roll over with a green and yellow autumn. Give
and then cover with brown floral small rolling pin on a Celboard. Cut colour depth dusting forest green
tape. Add the sakura flowers and the Japanese maple leaves following on the edges and through the
the small leaves prepared in steps the shape of veiner and the cutter centre. Dust their edges with a bit
13-14 to the branch. You will need to get different sizes. Insert a of aubergine. Cover the wire with
several flowers and leaves to have a moistened 26 gauge floral wire and burgundy floral tape and spray some
beautiful sakura branch. roll edges with the ball tool. Press glaze on the leaves.
the leaves in the veiner. Let them
dry on the tinfoil.
18 Press a small ball of white 19 Prepare the sugar lace. Mix 20 Prepare, as in step 19, two more
modelling paste in a decorative 100g sugar for lace with 80g of strips of cake lace in a different design.
mould, smooth with your fingers and water. Spread on a lace mat with a Place your cake on a board and cover
cut out the excess paste. Cut small confectioner’s spreader lengthwise, with navy fondant. Cover a 30cm
parts of the decorative elements. crosswise and diagonally. Remove board with the fondant of the same
excess sugar. Let it dry for at least colour. Stick the lace strips around the
ten hours. Peel the sugar from the 30cm board. Stick Japanese girl on the
mat very gently avoiding breakage. front and frame it with the decorative
Prepare three strips and spray elements moulded in step 18. Paint the
metallic silver. frame using a very thin paintbrush and
metallic silver spray.
21 With a bit of edible glue, stick 22 Place all the flowers and the 23 Spray some glaze on the whole
the oriental lace strips on the sides maple leaves on the top of the one composition to give some lustre to
of the central frame. tier cake. the cake and fix colours. CDS
A HOUSE OF YORK
Wedding Cake
Edward IV (1442 – 1483) & Elizabeth Woodville (1437 – 1492)
The marriage of Edward IV and Elizabeth Woodville was one of the most successful
in our history but it was never sanctioned and it was never celebrated.
Dynastic diplomacy, intensified by traced back to this one incredible
the necessity of a new King in a marriage.
contested crown, should have seen Though the Tudor line died out
Edward married to a Princess from in England with Elizabeth I, the
a stronger royal family with money Scottish Stuarts were descendants
and a good army, not to a widow of this marriage through Margaret
from a newly titled noble house. Tudor (Henry VIII’s sister), as were
CAKE ARTIST: As the eldest son of the House of the Hanoverian Kings over one
Charlotte White York, King Edward IV’s marriage hundred years later. We can see
was of critical importance. the longevity of this line continue
RESTORATION CAKE
This period in our history has through our Queen, through Prince
become known as The Wars of Charles, Prince William, and little
You will need the Roses, though at the time it Prince George.
EDIBLES: was called The Cousins’ War. Rival Because the marriage was not
• 10cm (4in), 15cm (6in), 20cm family factions with claims to the authorised by the powerful nobility
(8in), and 25cm (10in) cake tiers,
throne of England adopted the that surrounded Edward IV, it took
mounted on a matching sized
cake drum, covered in white emblem of a rose to show which place in secret and in a far more
sugarpaste, and dowelled for side they were on; red for the modest setting than history would
stacking House of Lancaster, and white for warrant it. I would love to be there
• 250g royal icing sugar
• 500g white sugar florist paste the House of York. to throw white rose petals and
• edible glue I make no secret of my own present my own humble offering
• 100g green sugar florist paste historical allegiance, based on my in cake (don’t get too hung up
• foliage green petal dust:brown
reading and upbringing. I am a on the fact that the practice of
EQUIPMENT: Yorkist and proud. wedding cakes started much later
• 3 x large 28mm cel buds What is even more fascinating in the seventeenth century, this is
• 6 x small 16mm cel buds
• cocktail sticks about Edward IV and Elizabeth my little fantasy). I have combined
• 3 x 20 gauge white florist wires Woodville is that their lineage the white roses of the House of
• 6 x 24 gauge white florist continues into our Royal Family York with the Sun in Splendour,
wires (each cut in half)
• small set of wire cutters to this very day! Yes, even though Edward’s emblem, and a wave
• non-stick board the Lancastrians triumphed at pattern created for Elizabeth’s own
• non-stick rolling pin The Battle of Bosworth field in family name, the Rivers. So often
• 9cm, 10cm and 11cm
five-petal cutters from Cake 1485, because the new King Henry I have worked with symbols and
Lace large rose cutters set VII legitimised his own claim by motifs that identify a happy couple
• 6cm and 7cm five-petal marrying the eldest daughter in the present day and it has been
cutters from Cake Lace small of Edward and Elizabeth, every a pleasure to create something
rose cutters set
single King or Queen of England entirely new for a happy event so
“
• foam mat
• ball tool from their son, Henry VIII, can be far in the past. ➜
• cel stick
• small paintbrush
• rose leaf plunger cutter
• green florist tape
I have made two of my arrangements
• 3 x flower picks
• baking paper
with the smaller roses together and one
• scribe tool
• foam mat
arrangement with the smaller roses either side
• disposable piping bags
• no.3 PME piping nozzle
of the large rose.
• white satin ribbon
3 Paint a thin coating of edible glue 4 To create your first layer of petals, 5 Paint a little edible glue in the
on the top half of your wired cel bud. cut out the full shape from your middle of your five-petals and up the
For each rose, hold your first petal five-petal cutter, using the same size sides of each individual petal. For this
horizontally with its point facing left, as you used for the centre. Transfer layer only, you will also need to glue
wrapping the petal clockwise around to your foam mat and frill the edges inside two of the petals going half
the cel bud. Check from the top that of each petal as you did in step 2. way up each one. Think of the shape
you have created a tight coil. as having a head, arms and legs. The
petals that need gluing are the arms.
8 From this point on, you will be 9 Add one final layer to your larger
curling the petals so they appear roses, sizing up to an 11cm cutter
to be unfurling away from the and repeating the process in step 8.
rose. Use your 7cm cutter once Allow to dry completely.
more for the smaller roses and size
up to a 10cm cutter for the three
larger roses. To create this effect,
curl the top edges of each petal
around a cel stick. Turn the petals
over so that the curled edges are
facing downwards and glue half
way up the edges of each petal.
Shape the piece into your hand and
push the wire down through the
centre, bringing each petal up and
overlapping the one before until you
have completed another full layer of 10 Roll out some green SFP and cut a calyx for each rose. Use a larger
petals. Allow this layer to dry, with cutter for the large roses and a smaller one for the small roses. A little
the rose standing upside down so edible glue on the centre and up each section will enable the calyx to stick
that the petals do not fall away from to the bottom of your roses when the wire is pushed through. Allow to dry
the flower. Your smaller roses are upside down.
now complete.
11 Roll out a small amount of green 12 Use a rose leaf plunger cutter to 13 When you remove the leaf
SFP on a cel board, concentrating cut out and vein a leaf running along shape, it should have a raised vein
on covering a section with a the veined section of your cel board. running up its back.
medium-sized vein.
18 While the collars are still folded, 19 Once you have the designs 20 Fix your collars around each cake
trace the design that you wish to traced, with the collars still folded in tier with a little cellotape. Use your
use centrally in the top portion on their equal portions and resting on a scribe tool to carefully poke the
your paper. For this design, you will foam mat, poke through the design designs through onto the icing.
need to trace the Sun in Splendour using a scribe tool. This is the most
on the 10cm and 20cm tier collars, wonderful time-saving trick that
and the waves design on the will result in perfectly marked and
16cm and 25cm tier collars. I have evenly spaced details for you along
included templates for you. the full length of the collar.
21 Mix up 250g royal icing sugar to a 22 To pipe the sun design, begin
smooth and easy flowing consistency. I use by piping the straight lines. You
the packet mixes that only require added will get a smoother final finish if
water and a good ten minutes in the mixer. you take a damp paintbrush to tidy
Fit a disposable piping bag with a no.3 up the points at which the straight
PME round piping nozzle. Load the piping piped lines meet what will be the
bag with enough icing to hold comfortably piped circle. Then carefully pipe the
in your palm and cover the leftover icing circle. Any join mark between the
with a damp tea towel to prevent it drying beginning and end points of the
out. When the icing in this piping bag runs circle can be smoothed with your
out, fill another and continue. damp paintbrush. Repeat around the
entirety of the 10cm and 20cm tiers.
TEMPLATES
HAMSTER
and Ball
You are going to love making gelatin balls! Make at least two hamster balls to allow
for damage and breakages, the amounts given below should make three.
This technique is messy and sticky and you will need to make the hamster ball at
least a day in advance to allow for drying time.
The balloons need to be coated with vegetable oil or cake release
spray before dipping them into the liquid gelatin. There is an element
of trial and error here. Too much oil and the gelatin merely slips off the
balloon. Too little and the gelatine will stick to the balloon and the ball
will implode when the balloon is removed so allow yourself plenty of
time and make spares.The good thing is that once made the balls will
CAKE ARTIST: last for weeks.
Carol Deacon
You will need
EDIBLES:
• 12 gelatin leaves
• water
• small glasses
EDITOR
LOVES
4 Stand the coated balloon in a 5 Once set, cut the knot off 6 Cut around the neck of the ball to
glass to dry for at least ten minutes, the balloon. The balloon should create a hole roughly 4cm (1½ in) in
until it feels brittle. Dip the balloon immediately deflate enabling you to diameter, big enough to slot over
into the mixture a second time. If remove the balloon with tweezers. the hamster. It is difficult to cut a
the gelatin in the bowl has started neat hole in the base because the
to set, reheat it to liquefy it again. gelatin is brittle so simply hide any
Leave the balloon to stand in the jagged edges with the sawdust once
glass overnight. the ball is in place on the cake.
7 To make the hamster, roll 30g 8 Make a 15g (½ oz) brown cone 9 Stick the head into place.
(1oz) golden brown sugarpaste into shape for the head. Press on the Divide 5g (1/8oz) brown sugarpaste in
an oval and stand upright. Pinch a top to create a forehead. Squeeze half and make two oval shapes for the
little tail into the base at the back. the lower part of the face into a legs. Make a tiny flat pink oval shape
Add a white sugarpaste oval for the point to create a nose. Poke two and cut in half for the feet. Cut four
hamster’s tummy. hollows with a bone tool or the end lines into each foot and stick the feet
of a paintbrush for the eyes. and legs against the body.
10 For the ears, make a tiny brown 11 Make two small brown cone 12 To make the sawdust, partially
disk and stick a smaller pink disk on shapes for the arms and stick knead the leftover (30g) white and
top. Cut in half and stick onto the against the body. Make two tiny 45g brown sugarpaste together to
head. Add two tiny black balls for pink oval shapes for the paws and make a marbled effect then gently
the eyes and a tiny pink ball for the make four tiny cuts into each one. grate it against a cheese grater. Stick
nose. Stick two tiny white sugarpaste Stick on top of the arms. the hamster onto the cake, place the
dots on the eyes for the highlights ball over the top and scatter ‘sawdust’
and paint a ‘W’ for a mouth and around the base. CDS
eyelashes with black food colour.
ALTERNATIVE FINISH
Just think of all the Christmas cake ideas you could make with this gelatin technique – snow globe fun beckons!
AVAILABLE
ON ANY
DEVICE!
Rhubarb
andCustard
Beautiful English rhubarb is now in season, so make the most of its availability by
adding it to your cakes and bakes. Decorate with classic rhubarb and custard colours
in fondant, ganache or buttercream for a delicious finish or up the style stakes with
rhubarb pink macarons and meringues!
MILLY'S
Unicorn
Milly went to the garden party with her mummy and daddy and found this fab hobby
unicorn to play with… standing around 18cm high, she has an internal armature
and hand crafted face.
CAKE ARTIST:
Rhu Strand
PIMP MY CAKE
1 Bend the 14cm long 1.65mm 2 Twist the bent body wire together
aluminium armature wire in half and for 4.5cm (1¾in) to the hips. Centre
You will need pinch the end to make a sharp fold the 2mm wire onto the body and
(top of head.) Twist to 4cm (1½in). wrap wire around the legs.
EDIBLES:
Bend excess head wire out to the
• modelling paste: 40g lilac, 40g
sides to make shoulders. Mark the
white, 20g blonde or preferred
16cm long 1.65mm wires at 8cm,
hair colour and 40g skin tone
• sugarpaste: green to cover the place mark at the head then twist
board with the 11cm end out along the
• modelling paste: small amounts shoulder. Twist shoulder and arm
of rose, fushia, red, black, together and bend the other free
brown end down. Repeat for the other arm.
• rose dusting powder for face
• edible glue
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
6 Roll two 3g sausages to 2.5cm 7 Roll two 2g tapered legs to just 8 With the white, cut two rectangles
(1in), slice into the back of the shoe below the knee and slice open with and ruffle the edge then wrap
and wrap around the wire – please a sharp scalpel. Try to keep them around the ankle. Roll a tiny sausage
note that I made my shoes too small cut clean and unmarked as this will and flatten, cut in half and place on
at this point, I redid them later in the help with closing around the wire. top of shoe. Wrap around the edges
project to 2.5cm. Wrap each leg around the wire and with a thin string of red and across
smooth the cut over to hide the join. the ankle for a strap.
9 Roll two 15g carrot shapes in lilac 10 Divide 16g of white into two 11 Roll a small marble size piece of
about 6cm long. Cut a slice into each sausage pieces and press together skin tone into a cylinder and pop
leg and wrap around leg armature so around the body and over the onto the body for the neck then
the seam is on the inside of the leg. shoulders. Mould and shape hide the join with a ruffle. Cut a
Add stitching detail down the side. the paste into the body, paying 2 x 2.5cm (1 x ¾in) rectangle, add
Lighten a small piece of lilac and cut attention to being slightly broader stitching detail and a small heart
a strip to go around the join between at the shoulders. then glue to the front of the body.
the leg and trouser.
12 With 18g of flesh paste, roll a ball 13 Use the Dresden tool on its side 14 Use an embossing tool to 'draw'
shape. Use the boning tool to create to mark in the cheeks. This will form under the lower lip, almost making
the eye sockets. Continue the eye the start of the nose as well. Flatten another mouth shape then smooth
socket gently down the sides of the the underside of the nose by gently this 'trough' out – leaving the lower
face with the boning tool, to make pushing in with the Dresden tool. lip. Press each side of the chin with
her temples. the Dresden tool to enhance the chin.
15 Use a pointed tool and insert to 16 'Draw' down from the centre of 17 Mark in the upper lip with a small
gently make the nostrils. the nose to upper lip with a ball tool. ball tool making an 'm' shape.
18 Dot gently into the each end of 19 Enhance the cheeks with the 20 Roll a very thin piece of white, and
the mouth. Using the cuticle stick veiner tool. Roll small tear drops use to make the teeth. Repeat with
with the flat side, insert into the and press into side of head with the brown and insert into the eye sockets,
eye socket. Dresden tool for the ears. and add eyebrows with the same
colour. Dust cheeks with rose dusting
powder then wet a fine brush with
vodka and paint the lips with the rose.
21 Roll 10g of white paste into a 22 Roll three fine tapered 23 Tear drop two pieces of white
taper, bend and insert the skewer sausages and twist together from and flatten with the Dresden tool,
or dowel. the thin end to make the horn then glue to head for ears. Add the eyes
cut to length. in black, from finely rolled paste. Cut
two pink cheeks and two nostrils
When posing your figures, don't bend limbs into unachievable using the circular piping nozzles. Roll
Top Tip positions, look at your own body and check for realism. tear drop pieces in different colours
and add for the mane.
24 Mark the arms at 5.5cm and 25 Roll two 7g of flesh into a taper 26 In the same manner as the legs,
bend around at this point. Fix the of 6cm, flatten the tapered end, cut slice open from the palm of the hand.
unicorn dowel into the hands. Secure out an 'L' shape to make the thumb, Place over the wire then wrap hands
by wrapping the wire back around mark three lines for the fingers then around the dowel to cover the wire
either the arm wire or the dowel. mark in the nails and knuckles. and reseal the cavity on the inner arm.
27 Divide 18g of the hair into two, 28 Remove from the head and 29 Glue to the head, add wisps for
leave a bit for the fringe and make an texture both sides, cutting into the the fringe, and stray hair then make
extended tear drop shape. ends of the bunches. ribbons and bows for the hair. CDS
The Stylized Fairy Tales An exciting aspect of this fairy tale cake inspiration, perfect
Collaboration are twenty cake collaboration is that many different for getting your competition ideas
artists from all over the world. styles such as steampunk, gothic flowing! Watch this space for
The collaboration is organised by and even classic styles can be used GBCD CDS
Linasari Sunyoto with the help of to express the fairy tale story, based
Jamila Jankipersadsing. Linasari purely on imagination. Linasari
says it was created because “we continues, “It wasn't an easy task to
always hear about so many famous transfer fairy tale into edible media.
fairy tale stories and we have all Instead of creating the usual style,
loved them since we were kids. It we wanted it to be unique.
is a great theme if we can express The results were amazing and each
the story with our own style and cake artist create a beautiful piece
our imagination - especially if we based on their own interpretation.”
can tell the story with edible and Everything went smoothly and
sugar media. We also wanted to everyone is happy with the result.
celebrate ‘Tell a Fairy Tale Day’ Check out this collaboration on
which was on 26th February.” Facebook for an abundance of
Kay Gajra
Kaykes
www.facebook.com/Kaykes
Pauline Po Soo
Pauline Bakes The Cake!
www.facebook.com/paulinescakes
68 | May 2017
Joly Diaz
Viva La Cake
Dina Nakad www.facebook.com/pages/Viva-La-Cake
Miettes
www.facebook.com/miettes
Cécile Beaud
www.facebook.com/beaudcecile
CAKE DECORATION
HEADLINES AT
FOODIES FESTIVAL…
If you love delicious baking and cake craft as much as we do, be sure to add this
growing festival to your diary!
Photography: Jez Brown Photography
I am beyond thrilled to tell you website but what I can tell you is that off that first sitting of cake in the brand
all about Foodies Festival, which you can expect top baking tips, cake new yoga classes in the Healthy Living
will be coming to a town near decorating hacks, chocolate, puddings Area before coming back to the Cakes
you this summer! I am especially and a taste of what we cook up on & Desserts Theatre for more cake! Life
excited because this year there stage. As your hostess in the theatre, is all about moderation, right?
will be even more cake! The newly I will be on hand to get you fed and These 3-day weekend shows are so
relaunched Cakes & Desserts to take any of your questions for our much fun and I can personally promise
Theatre will be a veritable hive fabulous chefs. you a wonderful day out (or days out,
of sweet treats and talent, from If you should find that you have if you get a weekend ticket!) filled with
the delightful Candice Brown - had your fill of sweet treats you could food, inspiration, drinks, music and
winner of The Great British Bake always stop by the Chefs Theatre to sunshine. I’ve spoken to a weatherman
Off - to local extraordinary Cake see Michelin starred chefs cooking up and he assures me that it is sunshine
Designers and every discipline delicious recipes, or enjoy a glass of all the way!
in between. Pimm’s from the Giant Pimm’s teapot I hope to see you there. In the
You will be able to find full details while listening to the amazing live meantime, here’s a recipe for you
of our chefs on the Foodies Festival music on stage. You could even work to enjoy.
You will need CHOCOLATE MUD CAKE 3 Beat on medium speed for five
1 Melt the chocolate and the minutes to incorporate plenty of
butter in a small saucepan with the air into the buttercream. This will
EDIBLES:
instant coffee granules and water. lighten it beautifully in texture
Keep the temperature low and turn and colour.
CHOCOLATE MUD CAKE
off the heat when only a few small 4 Add the violet flavouring to
• 330g dark chocolate
lumps remain – these will melt in taste. I found that a teaspoon was
• 330g unsalted butter
the heat of the mixture and turning sufficient to get a strong flavour
• 3tbsp instant coffee
the heat off early prevents burning. without going too far into perfume
• 240ml water
2 Weigh the flours, cocoa, territory. Add enough milk to make
• 180g plain flour
bicarbonate of soda and sugar into a smooth spreadable consistency.
• 180g self-raising flour
a bowl with a pinch of salt. Make a 5 Use a cocktail stick to add colour
• 60g cocoa powder small well in the centre and set aside. to the buttercream. Once you are
• 1tsp bicarbonate of soda 3 Beat the eggs, oil and buttermilk happy with the shade, beat on
• pinch of salt together in a jug before tipping this medium speed for a further two
• 700g caster sugar mixture into the dry ingredients minutes to finish.
• 6 large eggs and stirring it into a thick paste.
• 4tbsp vegetable oil 4 Pour the melted chocolate and DECORATION
• 170ml buttermilk butter mixture on top of this paste 1 Begin by trimming away any
• makes one 8” cake baked across and bring everything together with risen peaks from your cake layers.
3x 8” sandwich cake tins a wooden spoon until you have one They should be even and perfectly
glossy mixture in the bowl. straight and flat. If you have time
PARMA VIOLET BUTTERCREAM 5 The cake mixture will need to be to chill the cakes for an hour
• 500g unsalted butter (room poured into three lined sandwich beforehand, this will be easier!
temperature) tins. This then goes into the oven 2 A tiny dot of buttercream on your
• 750g icing sugar for 45-50 minutes or until a skewer cake stand will hold the first layer of
• 1tsp violet food flavouring comes out clean. Allow the cakes to cake in place. Spread the first layer
(www.foodieflavours.com) cool completely in their tins before with violet buttercream and lay the
• 1-2tbsp milk attempting to remove them. next layer on top. Repeat until you
• Violet paste food colouring have built your cake.
(www.squires-shop.com) PARMA VIOLET BUTTERCREAM 3 Spread a generous helping of
1 Beat the butter until whipped violet buttercream around the sides
EQUIPMENT: and creamy using the paddle and over the top of your cake. This
• Cake stand attachment of a freestanding mixer. can be tidied up with a side scraper
• Large palette knife 2 Add the icing sugar and beat pressed gently against the side of
• Side scraper until fully incorporated. A tea towel the cake – rotate the cake stand so
• disposable piping bag draped over the top of your mixer that the cake spins slowly and the
• edible viola flowers and held securely in place should excess buttercream is removed by
(www.finefoodspecialist.co.uk) prevent the inevitable icing the scraper. You should be left with
sugar cloud! nice straight sides.
Further dates
in Brighton, Bris
tol,
Newcastle,
Birmingham,
Manchester,
Edinburgh
& Oxford
WITH TOP CHEFS
Syon Park, 27, 28 & 29 May
Blackheath Common, 7,8 &9 July
Alexandra Palace, 26, 27 & 28 August
30%
ofOfffer
TICKET at
Redeem code CAKE30
www.foodiesfestival.com
for 30% off tickets
www.foodiesfestival.com
CakeDecoration&Sugarcraft.indd
p74_CCDMay17.indd 1 1 20/03/2017
23/03/2017 17:25
14:43:30
HEALTHY CAKE BAKER
BLUEBERRY
Foccacia
If you’ve had a manic week at work, unwind and make this rustic, artisan looking
loaf. Kneading warm bread dough will soon get rid of those feelings of stress,
there’s only one rising, so it’s much quicker than most breads and you’ll fill the house
with an amazing smell while it bakes. Then sit back and tuck into bread fresh from
the oven with a mug of coffee or hot chocolate.
COOK’S TIPS
If you have a fan oven, don’t forget
to reduce the temp down by
10-20oC or the bread will brown too
quickly. Check on the bread during
baking and turn it round if needed
so that it browns evenly and if you
think it is browning too quickly,
loosely cover with foil.
When mixing the milk and water,
add hot water to cold milk from
the fridge then test with your little
finger, the liquid should feel just
warm. Too hot and the yeast will be
killed, too cold and it will take ages
to begin to work.
Blueberry clafoutis
SERVES: 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes
INGREDIENTS
• 1tbsp butter and 2tbsp caster
sugar to line the dish
Blueberry Foccacia chopped fruit rinds and sugar mix • 200g (7oz) Chilean blueberries
Makes: 1 large loaf then the yeast. • 100g (4oz) plain flour
Serves: 6-8 3 Add the egg to the flour then • pinch salt
Prep: 30 minutes gradually mix in enough warm milk • 75g (3oz) caster sugar
Rising: 45-60 minutes and water to mix the flour to a • 1 lemon, grated rind only
Cook: 30-35 minutes soft dough, you may have a little • 3 medium eggs
liquid left. Knead for ten minutes • 1 egg yolk
INGREDIENTS on a lightly floured surface until the • 1 tsp vanilla essence
• 1 orange, rind only, pared away in dough is smooth and elastic. • 150ml (¼ pint) milk
strips with a vegetable peeler 4 Sprinkle the work surface • 150 ml (¼ pint) double cream
• 1 lemon, rind only, pared away in with extra flour and semolina, if • sifted icing sugar to decorate
strips with a vegetable peeler using, then gradually knead in the
• 75g (3oz) caster sugar blueberries and remaining sugar, 1 Preheat the oven to 180oC/
• 500g (1lb 2oz) strong white twisting and pulling the bread until Gas Mark 4. Grease a 1.5 litre
bread flour they have all been mixed in and (2 ½ pint) ovenproof dish that is
• 1 tsp salt trying not to overwork so that the 5cm (2ins) deep with the butter,
• 1 tsp ground cinnamon blueberries don’t get too mashed sprinkle with the sugar then add
• 40g (1½oz) butter, diced up. Pull into an oval shaped loaf the blueberries.
• 3 tsp fast action dried yeast about 23cm (9in) long and put on to 2 Mix the flour, salt, sugar and
• 1 egg, beaten a floured baking sheet. Cover with lemon rind together in a mixing
• 250-300ml (8-10 fl oz) warm milk oiled clingfilm and leave to rise in a bowl. Add the eggs, egg yolk and
and water mixed warm place for about fourty five - vanilla and whisk until smooth then
• 150g (5oz) blueberries sixty minutes until the dough is well gradually whisk in the milk and
• Extra flour and semolina (optional) risen. While the bread rises, preheat cream until a smooth batter.
for shaping the oven to 220oC/Gas Mark 7. 3 Pour over the blueberries so
5 Remove the clingfilm, sprinkle the that the dish is half full then bake
1 Finely chop the fruit rinds and mix bread with a little extra flour then for thirty-fourty minutes until the
with half the sugar. bake for thirty-thirty five minutes pudding is golden brown, risen
2 Add the flour, salt, cinnamon and until golden brown and the base around the edges and just set
butter to a large bowl and rub in of the loaf sounds hollow when in the centre. Dust generously
the butter with fingertips until it tapped. Leave to cool on a wire rack with sifted icing sugar and serve
resembles fine crumbs. Stir in the and serve while still warm. immediately.
INGREDIENTS
• 400g (14oz) chilled sweet short
crust pastry
• a little plain flour for dusting
• 100g (4oz) butter, at room
temperature
• 100g (4oz) caster sugar
• 2 eggs, lightly beaten
• 100g (4oz) ground almonds
• few drops almond essence
• 125g (4½oz) blueberries
• 2 tbsp flaked almonds
• little sifted icing sugar to decorate,
optional
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19b Moor Road Suppliers to the trade•only
• Broadstone Dorset BH18 8AZ Please phone or email for details -
,
Weor
arecheck
expanding ourour
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817210 Blue Ribbons
T Roffer
this A Dis E D I S C on
not currently O our
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website • Cake
A I L DeO
out website ~ www.framarcutters.co.uk Further
l Suppliers to the trade only 3-5 Cyril St, Leicester LE3 2FF
POOLE T: 0208 Sugarcraft
950 0077 Centre Accesso
• Cake
THAME De
We are expanding our customer base - contact us now for details of our range 0116 263 0846 www.cakesofgoodtaste.co.uk
The One Stop Shop For Cake
al Cutters
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Open 9.30am to 5.00pm
Decorators run by Cake Decorators
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mary
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.20
ISSUE 220 February 2017
OF
MUST BUY BEST VALUE
www.pip
ISSUE 221 March 2017
SUGARCRAFT SUPERMARKET
TUTORIALS
FOR VALENTINES Make a pretty
KT8Maidenhead
0DH T: 020 8941 1591
STEP-BY-STEPS
Mandala with
and area
FROM BEGINNER
TO EXPERT Lindy Smith TREND ALERT:
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Unit 4 , ParkSPECIALIST
Entrance Business Centre, Vittoria Street,
ESSENTIAL
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To complete your collection go toTin/stand orE:check
blueribbons@talk21.com
out our website ~ www.fr
OVER £1000
EAT ME...
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9 772397 739016
>
Tempting IRRESISTIBLE
Brighten your £4.20 March 2017 Issue 221
Largest
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ROCKY ROAD FROM
• BEAUTIFUL BRIDAL CHOCCYWOCCYDOODAH • ANIMATED WAFER
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RECIPE INSIDE
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220 RELIEF GORGEOUS GEODE
p01_FEB17_COVER.indd CLOWN
1 WEDDING CAKE
• 01753 865682
04/01/2017 16:14 p01_MAR17_COVER_NEW.indd
1
“Fine Cut”
BACK ISS
01/02/2017 17:37
pment,
We offer a large selection of sugar flowers to trade
and retail customers at very competitive prices.
EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE,
SUGARCRAFT CUTTERS MANUFACTURED IN ENGLAND CRAZY ABOUT Edibles that enables you
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Enquiries for catalogue of over 450 products inc
urs
flowers, metal picks and other
40 HIGH STREET • EWELL VILLAGE
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ROAD Tel/Fax: 020 8393 0032 Workshop No. 4 • Old Stable Block 1 New Beetwell Street
Chesterfield • Derbyshire S40 1QR
RM1 2LT www.cakesrus.co.uk Holme Pierrepont Hallwww.thecakedecoratingcompany.co.uk
• Holme Pierrepont
727 www.cameo-cakes.com
T R A D E
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Nottingham NG12
*Price shown 2LD •10%
includes Tel/Fax:
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0115
discount 933 4349
& correct
01246 234853
at time of going to print. Exclusions apply. Offer valid until 30.06.17
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dgers
ke decorating
quirements.
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rcraft.co.uk
TRY
BACK ISSUES
COMPLETE YOUR COLLECTION...
If you have always wanted to see your work in print, please send high resolution images
of your wonderful creations to leeanne.cooper@warnersgroup.co.uk
along with your full name, business name and website and also the photography credit.
Wedding
CAKES
and SUGAR F LOWERS
23/03/2017 12:12
Coming next month in...
June 2017
ON SALE
11TH MAY
Hello
Summer!
Because life’s greatest
moments should be celebrated
with the greatest cakes!
CR U M BS . . .
then, but when I was made
redundant from my job in 2015,
I decided it was time to be brave
and set up fully as a business and I
This month we chat to owner of Sensational Sugar Art love every minute of it and haven’t
looked back.
by Sarah Lou, Sarah Lou Smith...
YOU HAVE MADE CAKES FOR enjoy the baking the part as much YOUR DESIGNS ARE BESPOKE
MANY YEARS, WHAT INSPIRED as the decorating. AND PERSONAL TO EACH
YOU IN THE VERY BEGINNING? CLIENT – CAN YOU NAME YOUR
It was all my hubby’s fault! My very HAVE YOU TRAINED? IF SO, FAVOURITE EVER DESIGN?
first cake was a birthday cake for WITH WHO? Oh gosh, I love all the designs I
my husband who is a large child I am mainly self-taught by trial make to be honest, my favourite
and was at the time a big Wallace and error. I haven’t had any wedding cake so far is my
and Gromit fan. I thought instead formal training, although I have Whimsical White cake, which is a
of just baking a plain cake I would been really lucky to attend a few take on the traditional cake with a
be brave and have a go at making amazing classes by both Rhu modern twist. I guess my favourite
the models of Wallace and Gromit Strand and Christina Ludlam. novelty cakes would be between
sitting in a plane, so I bought some More recently, as I host for tutors my horse, wicker basket of freesias
supermarket icing (I hadn’t heard at my cake academy, I have been and the Harry Potter themed
of Tylose or CMC back then!) and I really lucky to sit in on classes by cakes I’ve made. Within the figures
made the cake into a scene from one the super talented Rhianydd Webb, I’ve made, my acrobat Ava is my
the films. I completely fell in love Kim Wiltjer and Sarah Jones so favourite - it’s so hard to pick just
with working with sugarpaste and have picked up lots of new tips one as my work is so varied!
cake decorating. and ideas. I think in the world of
sugarcraft you never stop learning WHO DO YOU LOOK UP TO IN
WHAT CAME FIRST FOR YOU, and developing. THE CAKE INDUSTRY?
BAKING OR DECORATING? There are so many incredible artists
The baking came first, I started WHAT ENCOURAGED YOU TO in the industry, I look up to so
baking at a really young age with START YOUR OWN BUSINESS? many of them for different aspects
my Nan and also my Mum. I can It started out as a hobby, but my of their work. I guess the ones who
remember standing on a chair hubby and close friends all said inspire me the most are Sandra
(I guess I would have been about from my very first cake that I Griggs Smiley, Karen Keaney,
four years old) by the kitchen should set up my own business Mania Mistiloglou, Isabel Tamargo,
table at my Nan’s house breaking - some even bought me business Mike McCarey, Serdar Yener and
eggs into bowls, weighing out start-up books as presents to Faye Cahill… but I could honestly
ingredients and mixing up the encourage me! It wasn’t until I go on listing all day! The list really
mixture for all sorts of cakes, started to get orders from friends is endless as there are so many
biscuits and other treats. I still of friends or work colleagues of incredibly talented artists. CDS
absolutely love baking and equally friends that I decided that I needed
Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk © Rainbow Dust Colours Ltd 2017