Cake Masters 2016 51

ISSUE 51 | DECEMBER 2016
MAGAZINE 1
2 MAGAZINE
Cake Masters Magazine
Merry Christmas! ISSUE 51 | DECEMBER 2016
Subscription sign up and queries I hope you’re ready with your woolly
Editor’s
+44(0) 1442 820580 jumpers, sitting by the fire and eating mince
www.cakemastersmagazine.com pies! This issue features some stunning cakes
Contributors:
Dinkydoodle Designs
fit for the festivities of this season, I’m sure
you’ll enjoy reading it. It’s the perfect time Top Picks!
of year for baking and decorating, so do
Lisa Jayne Cakes please share with us what you make over the
Nasa Mala Zavrzlama Christmas break. Cake Frame
Zoe’s Fancy Cakes
Karen Davies Sugarcraft Minions Tutorial
To get you started, we have some fabulous
Eddie Spence MBE
tutorials in this issue. Our cover star is Rocío Page 23
Karen-Keaney
Isabel Tamargo Cuenca, of Little Wonderland; she has made
Heather Sherman the most amazing centrepiece for your
Kay Gajra Christmas celebrations with her Red Roses
Vicky Tuner Christmas Tree Cake. It really grabs the eye
Sweet K Cake Design! but it’s so simple to make! She shares the
Victor Manuel Diaz Jimenez! steps with you in this month’s How’d They
Natalie Sidesurf Do That?!
Truly Madly Sweetly Cupcakes
Little Cherry cake Company We have two beautiful winter tiered cakes in tones of blue. Alice, from Karen
The Tattooed Bakers Davies Sugarcraft, takes you through how to make her Rustic Winter Cake with
Peboryon moulds and cutters – proving how easy it is to get great results with just a few
Sweet Janis by Barbara Luraschi Karen Davies
tools. Whilst Vasilije, from Nasa Mala Zavrzlama, shows you how to make his
Sweet Lin Frosty Firs Cake step-by-step. Although more advanced, using techniques such Rustic Winter
Unusual Cakes For You
Penny Cakes
as freehand painting, Vasilije demonstrates that many elements of his design are Page 77
actually simple techniques that are built up as you progress through the tutorial.
Pure Cakes by Mila
The Cake Life It’s definitely worth giving it a go!
Merci Beaucoup Fine Cakes & Pastries
Finally, we have some cheeky Christmas characters! Dawn Butler’s Minion
Madness project shows you how to use CakeFrame to create licensed party
Minions. Even doubling up to have one standing on top of the other. Another
sculpted cake comes from Lisa Jayne Cakes, who has created a brilliant tutorial
Front Cover Star on how to make her reindeer that has fallen into a pile of snow – it’s so fun! If
Cake by Rocío Cuenca you’re looking for a topper for your Christmas cake, look no further than Zoe’s
Little Wonderland Fancy Cakes’ really lovely Polar Pals. Zoe shows you how to model a polar bear
and his cute penguin friend.
SUBSCRIBE NOW!
Editor Having spent the first weekend of November at Cake International, there is lots Page 80
Rosie Mazumder to catch up on in Out & About. Plus, we have a special Cake Spotlight on Cake-
O-Matic, the amazing mechanical cake creation that was on display at the show
to raise funds and awareness for Wallace & Gromit’s Grand Appeal, the Bristol
Children’s Hospital Charity. The third annual Cake Masters Magazine Awards took
Editorial Team place on the Saturday night of that weekend at the Birmingham NEC, and we have
Emily Gussin the highlights to share with you this month. Read all of the winners’ reactions
Rhona Lavis and have a look through the photos from this very special evening event.
Laura Loukaides
Erin Bateman Eddie Spence MBE graces our Expert hot seat this month in Elevenses and we
give you the chance to WIN a Cake Masters Magazine Subscription by finding the
missing magazines in our messy kitchen! We’ve tried out Cake Stuff’s Couture
Afternoon Tea Expert sugarpaste in our Product Review and we have a handy guide to making your
Jennifer Rolfe - Jen’s Just Desserts own piping bags.
Don’t forget to have a look through all the prizes in our Christmas Countdown
Advertisements Competition and make sure you enter to win each and every day on our Facebook
Emily Gussin page. I’m so excited about having 24 winners over 24 days!
E: emily@cakemastersmagazine.com
Enjoy the issue and Merry Christmas!
Tel: 0208 432 6051 or 07939 562567
USA Representative - Patty Stovall

E: patty@cakemastersmagazine.com
Rosie
Editor
editor@cakemastersmagazine.com
Cake Masters Magazine Awards
4th November 2017
awards@cakemastersmagazine.com
Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement
may be copied or reproduced, nor stored in a
retrieval system by any means without prior
specific written authorisation given by the
publisher.
MAGAZINE 3
Contents
Wonderful winter is here! Inside this issue is lots

On the Cover of easy to follow tutorials and cakespiration.
60 77
72
42
35
65 77
60
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
part of the process. We have difficulty
ratings for the different levels of
project. One piping bag is the easiest
and four is the most advanced.
All templates for tutorials

Every Issue Features
can be found on our website
www.cakemastersmagazine.com 6 Baking Wish List 8 Cake Masters Magazine
Awards Winners & Highlights
If you would like to be featured in 28 Out & About - Cake events
Cake Masters Magazine, join our and things we are looking 48 Cake Collaboration Go Pink
forward to!
contributors list to be sent email 58 Cake Spotlight Cake-O-Matic
updates of how you can get involved. 60 Elevenses – Ask the Expert,
Sign up via our website, under the Competitions, Book and 72 How’d They Do That?!
‘Contact Us’ tab. Red Roses Christmas Tree
Product Reviews + More!
Cake by Rocío Cuenca, Little
Keep in Touch 80 SUBSCRIBE to Cake Masters
Magazine!
Wonderland
Like our Facebook page

74 Cake Collaboration Fantastic
Facebook.com/CakeMasters 82 Social Snippets - Amazing Beasts of Birthday Mischief
cakes we have spotted online!
Follow us on Twitter @CakeMasters
30
Follow our boards on Pinterest
Pinterest.com/cakemasters 65
Follow us on Instagram @cakemasters
Sign up to our email
newsletter via our website
www.cakemastersmagazine.com
4 MAGAZINE
51 ISSUE 51 | DECEMBER 2016
31 48
23
Tutorials Competitions Recipes

23 Minion Madness, Dinkydoodle 42 Christmas Countdown 30 Fig Fudge
Designs Competition - £2,800 of prizes! 30 Cacao-Filled Hazelnut Cookies
35 Oh Deer! Lisa Jayne Cakes 61 Find the Missing Magazines! 31 Spiced Stollen
51 Frosty Firs, Nasa Mala - Win a year’s subscription to 32 Sunday Best Chocolate Cake
Zavrzlama Cake Masters Magazine
33 Apple & Pecan Cake
65 Polar Pals, Zoe’s Fancy Cakes
34 Ginger & Treacle Scones
77 Rustic Winter, Karen Davies
42
Sugarcraft
30
MAGAZINE 5
Baking Wish List
Renshaw Emerald
Green Ready to Roll
Icing
Renshawbaking.com
RRP £1.89
Made in the UK by Sugarflair - the

world’s top icing colour specialists -
Spectral and Tartranil professional
quality concentrated paste icing
colourings are perfect for sugarpaste,
royal icing, buttercream, modelling
Cute Christmas
paste, cake mixes and much more. Add a
Characters Set
tiny drop at a time to build up the shade
Patchworkcutters.com
or mix with other paste colours for an
infinite range of shades.
£5.50 All the colours are available individually,
but this FULL SET of all 40 colours is
great value for money at
Cake-stuff.com
£64.95 (RRP £103.60)
This stunning Virginia Hayward Colour Melts are

‘The Magic of Christmas’ Hamper colourful buttons,
is a real show-stopper. At the ideal for coating,
centre of this gorgeous hamper is melting, dipping
a bottle of Zonin Prosecco which and decorating.
is crisp, light and refreshing. As Rainbowdust.co.uk
well as this sparkling centrepiece,
your recipient will also discover
handmade chocolates, biscuits, RRP £2.79
fine English breakfast tea,
savoury bites and a hand
decorated chocolate log cake.
They will also find the beautiful Ultimate Cake Scrapers!
giant chocolate bauble which is - The scrapers are 6.5”
bound to make them smile. and 12” tall, the scraper
Cuckooland.com attachment is 10” long.
By using the scraper with
the attachment, you can
£65 frost the top and the sides
of the cake at the same
National Trust Winter time, with a perfectly
Orchard Napkins level top and straight edge
Shop.nationaltrust.org.uk every time! Suitable for
buttercream, ganache and
£4 fresh cream.
Zeechik.com
6 MAGAZINE
ISSUE 34 | JULY 2015
Glamour Stacking Mugs

(Set of 4)
Next.co.uk
£16
150 Christmas
Mini Cupcake
A perfect piece of cake. Every time. With the Cases - Bake mini
iconic Magisso Cake Server, cutting and bites for your
serving your favourite cake is easier and more family and friends
stylish than ever. All you need to do is press in these colourful
the Cake Server through a cake and squeeze it festive cases.
gently to lift the piece onto your plate. Release Cakecraftworld.co.uk
the squeeze and get that perfect piece of cake
upright on your plate.
£4.20
Search for Magisso Cake Server on Amazon
40€ / £32.99
The Winter Spice Set includes

three high strength, natural
flavourings from Foodie
Flavours. Adding spice to your
winter season recipes, Mixed
Spice, Mulled Wine and Xmas
Pudding are great for bakery,
confectionery and desserts.
Suitable for vegetarians and
vegans, gluten-free, egg-free,
dairy-free, no added sugar, no
added colour and made in the UK. BRAND NEW Safety Seal - A food
Foodieflavours.com grade barrier for cake decorating. Rustic Stag Mould
Thecakedecoratingcompany.co.uk Karendaviescakes.co.uk
£ 11.99
RRP £7.99 £17.99
MAGAZINE 7
Cake Masters Magazine

Awards 2016 Highlights
The highly anticipated Cake Masters Magazine Awards was an evening
dedicated to recognising and celebrating the hard work of those in
the cake decorating and sugarcraft industry. This year, we once again
welcomed a huge crowd from all over the world to help us celebrate in
style.
As the first event of its kind, and now in its third year, tickets have
become highly sought after and, this year, sold out in record time. With
the 485 attendees suitably glammed up and eager with anticipation, we
kicked off the festivities with a drinks reception and three-course dinner,
followed by a highly entertaining ceremony that revealed the results of
the coveted awards.
Returning to compère the evening was Rose Dummer, AKA Rosie Cake-
Diva, who was joined for the first time by our 2015 Cake Hero Award
Winner, Mike McCarey, of Mike’s Amazing Cakes! There were plenty of
laughs as the two led us through the evening’s celebration and onto
the big reveal of the winners. To present the awards, we had big names
such as Chef Nicholas Lodge, Marina Sousa and Will Torrent come up on
stage to share the results.
Following all of your nominations, our winners were decided upon by

our expert panel of judges who had the impossible task of choosing
between such a high standard of finalists. We would like to thank Julia
M. Usher, Kaysie Lackey, Carlos Lischetti, Mike McCarey, Eddie Spence
MBE, Karen Portaleo, Verusca Walker, Zoë Clark, Alan Dunn, Lindy Smith,
Marina Sousa, Chef Nicholas Lodge and Peggy Porschen for making
these tough choices!
This year, we introduced two new awards – Best Cake Support and Best
Show Piece. We were delighted with the finalists for these categories
and the winners were well deserved. We especially enjoyed Ruth
Rickey’s amazingly enthusiastic acceptance speech after winning Best
Cake Support! Making a return, following the overwhelming success of
last year, was the Cake Artist of the Year Award. This year, the accolade
was awarded to the amazing Dawn Butler, of Dinkydoodle Designs
and CakeFrame Ltd., who was overjoyed and utterly shocked by the
decision! We were absolutely thrilled to be able to recognise her
achievements and ever-evolving talent.
The Cake Masters Magazine Awards 2016 was a truly wonderful

evening and we would like to thank everyone who attended and made
the event so enjoyable. A special thanks goes to our sponsors: The
Cake Decorating Company, Wilton, Innovative Sugarworks, Silikomart,
Rainbow Dust Colours, Fondarific, Magic Colours, Renshaw, CakeFrame,
Cake Stuff and Satin Ice. We are already looking forward to next year and
hope to see you there!
8 MAGAZINE
MAGAZINE 9
Novelty Cake Award Sponsored by

Winner: Karen Keaney, Roses and
Bows Cakery
‘This feels absolutely amazing. I

genuinely didn’t think that I was going
to win so I was pretty shocked when Renshaw, established in 1898, has a long
I was called up on stage. I’ve been to history of celebrating cakes for generations
with over 100 years of baking, cake decorating
the awards every year and, obviously,
expertise and inspiration. Famous for their
novelty cakes are my thing, so I am Ready to Roll icings and marzipans. Share
always so excited to see who is going to baking ideas, find recipes, buy products and
win... I just never expected it to be me!’ be inspired about the exciting world of cake
decoration, visit...
www.renshawbaking.com
Cookie Award Sponsored by

Winner: Evelin Milanesi, Evelindecora
‘I would like to thank the people who

nominated me, and the judges who
voted for me and chose my work. It is Silikomart is a young and dynamic company,
a great surprise to win this award and 100% Made in Italy and specialists in the
I still can’t believe it, so thank you so production of silicone moulds and accessories
much!’ for creative pastry and baking, chocolate, cake
design and much more. Silikomart offers a
wide range of refined and innovative products,
with a functionality, practicality and beauty
which meet the needs of all the people who
love to bake.
www.silikomart.com
Wedding Cake Award Sponsored by

Winner: Shannon Bond, Shannon
Bond Cake Design
‘Thank you to Rosie and Cake Masters

for putting on such an amazing awards
ceremony! I want to thank everyone Fondarific was established in 2008 and is a
who nominated me, my cake friends, 100% Women Owned Business. Fondarific
and all the judges who took so much is revolutionising the fondant world with the
time to consider all of the finalists’ first, original buttercream fondant on the
portfolios! I am just so humbled and market . They have 15 gourmet flavours and
13 colours. Fondarific also offers Gum Paste
grateful to be nominated and to be
and Sculpting Chocolate. Made in the USA.
a finalist along with Eva, Uta and
Elizabeth. I will forever be grateful for www.fondarific.com
this award and hold it dear!’
10 MAGAZINE
Modelling Excellence Award Sponsored by

Winner: Theresa Täubrich, Crazy
Sweets
‘When I heard my name being

announced, everything felt surreal.
The Cake Decorating Company offers the
First, I thought it was a mistake which largest range of cake decorating products on
is why I didn’t get up straight away! I the market. They sell thousands of items from
still can’t believe that, as a newcomer their online store and in their Nottingham
in the big cake world, I am holding this and Preston shops. They offer a price promise,
award in my hand! The whole event so will never be beaten on price, and an
was awesome, exciting, funny and unbeatable FREE UK delivery on all orders
emotional, and definitely one of the over £25. Their reputation is one of high
best moments of my life! Without the quality products, a huge variety of items, the
support of my family and friends, this latest in exciting and innovative products and
all wouldn’t have been possible, so I’d GREAT customer service.
like to thank them.’
www.thecakedecoratingcompany.co.uk
Cake Hero Award Sponsored by

Winner: Karen Portaleo
‘There just isn’t a lovelier category

than Cake Hero! I could not be more
honoured. Especially as I shared the Established in 2001, Satin Fine Foods
category with Paul, Ruth and Ron – developed the Satin Ice range of products to
satisfy the demands of the best cake artists in
what an amazing group of people! I
the world... a fondant that is premium quality
want to thank all of my cake friends, with the greatest workability, consistency and
my students and to everyone that has taste. The company has grown to be a world-
been so kind and supportive over the leading manufacturer of Satin Ice fondant
years. And of course, a massive thank distributing to over 60 countries worldwide.
you to Cake Masters Magazine!’ Satin Fine Foods is a passionate and
innovative manufacturer and highly respected
in the international baking industry.
www.satinice.com
Best Retailer Award Sponsored by

Winner: The Cake Decorating
Company
‘We’ve had a fantastic evening, it’s Rainbow Dust Colours have been
always so good to be at the Cake manufacturing and supplying high quality
Masters Magazine Awards. It feels cake decorating materials since 2008. Born
incredible to have won this award out of the frustration over poor service in the
again, we cannot believe that we’ve industry, Rainbow Dust has become one of the
won it twice! We have to thank all of UK’s favourite brands of sugarcraft products.
our amazing customers and staff! We Its aim has always been to offer high quality
will try our best to be here again next products and world class service.
year!’
www.rainbowdust.co.uk
MAGAZINE 11
Royal Icing Award Sponsored by

Winner: Hayley Wisken, Hayley
Wisken Cakes
‘This is just amazing. I never ever

thought I’d win, not in a million Wilton Enterprises, based in Illinois, Chicago
years. There were some really strong and founded in 1929, is the leading food
contenders and I just didn’t think I had crafting company in the industry, with the
a chance! A lot of people look at royal number one position within cake decorating
icing as a really dated medium and I and bakeware worldwide. Today, Wilton
just don’t get that at all. Royal icing is offers the industry´s most comprehensive
beautiful, it’s one of the first mediums and innovative selection of baking and
used in cake decorating and I can’t see cake decorating products. These products
why more people don’t use it today! I are designed to make it easy for anyone to
want to show people that you can push enjoy the thrill of creating something special,
utilising unique style, design and function
the boundaries and it’s not as scary as
while doing it.
you might think. Take the plunge, get a
piping bag and go for it!’ www.wilton.com
Collaboration Award Sponsored by

Winner: Zoe Fox, Bakers Unite to Fight
‘It’s been absolutely amazing and I can’t

believe I’ve won. I’m so proud and
just so pleased with the whole team Magic Colours is a leading supplier of cake
and the efforts that they’ve put in. I decoration products. With an extensive range
couldn’t stop the tears I’m afraid, I was of food colouring items and ingredients, from
crying right from the off! But with the professional quality concentrated gels and
amazing team that came up on stage airbrush colours, to pens and metallic paints,
with me, and the support I’ve had from sugarpaste and flavours, Magic Colours makes
them, it was just amazing. I wanted it all.
to spread the message about animal
www.sugarcrafter.com
welfare and endangered animals and I
just wouldn’t have been able to do that
on my own. I chose an amazing team
to help me and they certainly did that!’
Best Show Piece Award Sponsored by

Winner: The Cube, French Union
‘It feels incredible. It’s been really

strange for us because we’ve learnt
from so many of the people that are Innovative Sugarworks’ mission is to enhance
part of the awards, so it’s insane to be the overall experience, process and outcome
nominated alongside them... and to of every cake artist’s creations. They are
win was just incredible. It was a long dedicated to being the leading innovator,
journey and bringing all these different developer and provider of professional-grade,
people together was quite challenging, ergonomic and responsibly made culinary
but the reward from working with such tools, inspired and designed specifically for
the sugar arts.
a big team was just great.’
www.sugarworks.com
12 MAGAZINE
Best Cake Support Award Sponsored by

Winner: Ruth Rickey
‘The finalists weren’t listed for this award,

so I was completely surprised! When my
dear friends started speaking on their
videos, I started to cry because I had a
feeling it was me. I never, ever thought
of myself as a support person for the CakeFrame is the invention of Dawn Butler
industry, but listening to the speeches, I (of Dinkydoodle Designs) and is the world’s
realised that was how many see me. I am only food grade internal cake support system.
beyond grateful for this recognition, for just CakeFrame has been specifically designed
doing what I love and sharing my passion from food grade plastic and has a hexagonal
for the art of sugar and the artists who core which allows pieces to securely fix
create it.’ together with no wiggle movement. British
made, CakeFrame’s interconnecting rods,
platforms, board and joints are adaptable,
reliable and easy to use.
www.cakeframe.com
SAVE THE DATE: 4th November 2017

Join us for the 2017 Cake Masters Magazine Awards
Cupcake Award Sugar Flowers Award

Winner: Vicky Turner, The Yellow Bee Cake Winner: Wendy Law, Wendy Sugarcraft
Company
‘I am so honoured and excited, and very happy! I have
‘I don’t feel like I’ve won! The cheers I received nearly come all the way from Hong Kong especially for the
made me cry, I was on the verge of crying the whole event. I wasn’t expecting to win because of the other
time. I just can’t believe it, I really can’t. It’s just people in the category with me, so I am very excited.’
amazing, it’s the pinnacle of my career! Apart from
Cake Artist of the Year, where do you go from this?!
I’m honestly so happy.’
MAGAZINE 13
Best Product Award

Winner: Sugar Shapers, Innovative Sugarworks
‘The event has been so fun and exciting; it has been so great to
be here with this community of creative cake artists. Winning
this award was a complete surprise and I feel very honoured
and elated. Our product allows people to explore their
creativity, to gain ability in working with other materials and
products on the market that maybe weren’t as easy to utilise
before. Thank you for including us, we will absolutely be here
next year... we can’t wait!’
Best Book Award

Winner: The Painted Cake by Natasha Collins
‘I’m absolutely thrilled; I really wasn’t expecting it! I loved

writing the book and when I finished it, I went to visit my
publishers who were talking about another author who was
worried about winning an award. Up until then, an award
hadn’t even crossed my mind. So to actually win this award is
the cherry on top of the cake. I am so glad that my book has
inspired so many people!’
Best Magazine Cover Award

Winner: Sachiko Windbiel, mimicafe Union - July 2015
‘I am so excited! I was up against so many talented people,

so I have no idea how I won. I just want to really thank Cake
Masters Magazine and hope that I can come again next year
too! Thank you for the award, thank you for everything!’
14 MAGAZINE
Best Learning Experience Award

Winner: Paul Bradford Sugarcraft School
‘I’m so happy. To be honest, I can’t take it all in. It’s been such
a rollercoaster of a year! This year, we have our school table at
Cake International with almost 60 students with us. Without
our students, we wouldn’t be here holding this award. In the
next few weeks, we are off to India, Dubai and Malaga and
next year, we are opening our brand new sugarcraft school in
Scotland. So lots more exciting stuff to come over the next 12
months!’
Cake International Best in Show Award

Winner: Katerina Schneider, Art of Cake Design - Cake
International Birmingham November 2015
‘I am absolutely overwhelmed, I never thought that this would

be possible. To be part of this fantastic and absolutely amazing
event, and to stand here as a winner is an indescribable
experience. I would like to express my gratitude to everyone
who helped me, inspired me and supported me on this journey
- especially to my dear and loving husband. Thank you.’
Cake Artist of the Year 2016

Winner: Dawn Butler, Dinkydoodle Designs
‘To take home the Cake Artist of the Year Award from
somebody like Rosie and Cake Masters is… I’m going to be
cheesy and say the icing on the cake! But it’s so much more
than that, and if my name wasn’t etched onto the award, I’d
be thinking you’d make me hand it back in the morning after
realising you’d made a mistake! I am beyond excited, and
absolutely in shock. I’m going to be walking around in a daze
for about a month I think! These awards are absolutely amazing,
it’s been a fantastic evening and it just gets better every year. It’s
now the first thing I book into the calendar every single year
and long may they continue!’
MAGAZINE 15
16 MAGAZINE
Rosie Mazumder & Yawar Mehboob - Cake Masters Magazine; Mike McCarey and Rosie Mazumder; Rosie Cake-Diva and
Mike McCarey; Renshaw Team with Chef Nicholas Lodge; Cake-Stuff; Marina Sousa and Fondarific; Shesto & Magic; Satin MAGAZINE 17
Ice; Silikomart; David Grieve - Rainbow Dust Colours.
18 MAGAZINE
MAGAZINE 19
Adam Elkins - Cake International; Will Torrent; Sally Owens & Sandra Grice - Cake International; Lindy Smith; Alan Dunn; Lois
20 MAGAZINE Judy & Marina Sousa - Fondarific; Meghan Allison - Innovative Sugarworks; Zoe Clark; Rosie Mazumder & Yawar Mehboob -
Cake Masters Magazine; David Grieve - Rainbow Dust Colours.
David Grieve - Rainbow Dust Colours presenting to The Cake Decorating Company - Best Retailer; Chef Nicholas Lodge; Kevin
O'Reilly - Satin Ice; Chiara Matteazzi & Sara Bosina - Silikomart; Matthew Wilson - Wilton; Rosie Mazumder - Cake Masters MAGAZINE 21
Magazine, presentaing Cake Artist of the Year to Dawn Butler; The Cake Decorating Company, Best Retailer 2016; Sally Owens,
Adam Elkins & Vicky Vinton - Cake International; Empire The Band
4
28.2.17
22 MAGAZINE
Minion
Tutorial
Madness
By Dawn Butler, Difficulty Rating
CakeFrame Dawn Butler is an award-winning cake
decorator who specialises in novelty
cakes. She has been a cake decorator
for over five years and teaches
internationally, as well as creating
new products for her two brands:
Dinkydoodle Designs and CakeFrame.
Dawn was recently awarded Best in
Show at Cake International, London
2016.
When Dawn invented CakeFrame,
she wanted to create something that
allowed anyone from hobby bakers
to cake businesses to make amazing
cakes. One design that popped up
over and over again was the beloved
Minions - everybody seems to love
these adorable yellow creatures!
Wanting to make it simple for people
to make them with CakeFrame, Dawn
sought license from Universal Studios
to make the Minion CakeFrame Kit.
The first product of its kind, Universal
Studios were very excited at the
prospect of an actual 3D cake kit that
people could make at home.
Equipment Required
• CakeFrame Minion Kit

• 750g yellow Massa Ticino sugarpaste
• 250g blue Massa Ticino sugarpaste
• 150g black Massa Ticino sugarpaste
• 100g white Massa Ticino sugarpaste
• Florist wire
• Edible silver lustre dust or paint
• Minion edible eyes pack (you could use
circle cutters and coloured sugarpaste as an
alternative)
• Layers of 6” round cake
• Large rolling pin
• Small rolling pin
• Paintbrush
• Edible glue
• Dresden tool
• Circle cutters
• Sharp knife
MAGAZINE 23
How to Make a Basic Minion: 1 2

There is a full photo tutorial
included in the kit, along with cut
out and keep templates for clothing
and accessories. But let me show
you just how simple it is:
Step 1.
Attach two foundation pieces
into the holes in the platform and
secure tightly with lock nuts. Insert
the adapters into the end of those 3 4
foundation pieces (at the same end
that you have just bolted with a
lock nut).
Step 2.
For the bottom, mould Rice
Krispies Treats (RKT) to the
platform, working on the same
side as the adapters. Ganache and
smooth over.
5 6
Step 3.
Add the male adapters, followed
by the remaining two foundation
pieces, ensuring that the threaded
end is at the top.
Step 4.
Slot onto the baseboard (keeping it
upside down to put it in place) and
secure with lock nuts.
Step 5. 7a 7b
Turn the whole structure over,
so that the baseboard is on the
surface and the RKT is on the
underside of the platform.
Step 6.
Layer the cake over the structure.
Carve the top layer into a dome (or
use a hemisphere tin) and fill with
buttercream.
8 9
Steps 7a & b.
Cover the cake with sugarpaste.
Smooth over and trim away the
excess at the bottom.
Step 8.
Add the details. Whilst the
sugarpaste is still soft, add the
mouth. This can be as simple
or as detailed as you like - the
CakeFrame Minion Cake Kit tutorial
offers suggestions of how to do 10 11a
this.

Step 9.
Use blue sugarpaste and the
template to make the trousers.
As you can cut out and keep the
template in the CakeFrame Minion
Cake Kit, you can easily shape and
add all of the details.
24 MAGAZINE
Step 10. 11b 11c

The tutorial takes you through
how to make the eyes too.
Another Minion licensed product
is the CakeFrame Edible Eyes
pack – a great way to give your
Minion’s eyes a really professional
finish. You could of course use
circle cutters to create endless
expressions, but the tutorial gives
you suggestions for this.
Steps 11a-c. 12
Modelling hands, arms and feet
couldn’t be simpler either. Again,
the tutorial takes you through how
to do this.
Step 12.
Adding finishing touches like hair
really brings each character to life
as each of them have their own
style. You can choose to do this
with just sugarpaste or floristry 13 14a
wire – and the tutorial shows you
how to keep your cake food safe.
For the Double Standing Minion:
I wanted to give Cake Masters

Magazine readers something truly
exclusive… so let’s take it a step
further! This uses the same Minion
Kit; with just a few additions of
individual CakeFrame parts, I was
able to create something really 14b 15a
fun… the double standing Minion!
The decorating principles are the
same as the standard Minion, but
let’s take a look at what I’ve done
with the structure.
Step 13.
Instead of working on the platform
first, attach the foundations to the
baseboard and secure them with
the lock nut. 15b 15d
Steps 14a & b.
Layer the cake for the first Minion
who will be sat on the board. I’ve
added two long rods (from the rod
selection pack) for height.
Steps 15a-d.
Add male adapters to the structure
so they just poke out the top of
the carved Minion cake. Add the
platform with RKT underneath like 15c
with the single Minion, making
sure that you’ve got the foundation
pieces secured to the platform.
Then add two more long rods for
the height. Now add the cake in the
same way. Decorate the Minions in
exactly the same way.
MAGAZINE 25
Alternative Arms (a & b): a b

If you want to add structured
arms that are not flat to the body,
consider CakeFrame angle joints
on the inside of the cake (I’ve used
rods from the rod selection pack
and single angle joints). Layer the
cake in the same way and ‘brick
lay’ the cake when you get to a
joint.
TOP !
TIPS
Separate the cakes for ease of When covering and decorating
ganaching and covering, then the top Minion in position, cover
reassemble them before adding the bottom Minion with clingfilm
the trousers. to stop him getting all messy!
Receive 20% OFF the

CakeFrame Standing
Minion Kit using the
code MASTERS at
www.cakeframe.com
For this exclusive
offer, it will cost just
£12 (RRP £14.99)!
26 MAGAZINE
SAFETY SEAL
A FOOD SAFE BARRIER
£7.19
Safety Seal is an
*
innovative product
from Ingenious Edibles
that enables you to
coat items in a food
safe material. Perfect
for sugar flowers,
metal picks and
other everyday items
used on cakes that
are not usually food
safe. Safety Seal will
revolutionise the way
you decorate cakes.
Melt the wax, dip the

item, allow to dry and
insert into your cake.
1 2 3
Available from
10% OFF* online orders using code: MASTERSNEW
FREE UK DELIVERY ORDER BEFORE 4PM FOR

ON ORDERS OVER £30 SAME DAY DISPATCH
*price shown includes 10% discount & correct at time of going to print.
Not to be used in conjunction with any other offers, exclusions apply. Valid until 31.12.16.MAGAZINE 27
Out &
ABOUT
This feature tells you about our travels out and about, events around the world
and upcoming events!
This month we have…
… seen some amazing creations at The Chocolate Show … been to Delicious Decay: The Edible Body Farm
The Chocolate Show is the grand finale of Chocolate Week, Inspired in part by the unusual chemical indole, which is present
which aims to promote fine chocolate and is the UK’s biggest in coffee and chocolate as well as decomposing corpses, this
celebration of the nation’s favourite sweet treat. The event was event attempted to engage the public with this terrifying yet
held at Olympia’s National Hall from 14th-16th October where fascinating topic via a more palatable means: cake and other
there was an abundance of truffles, fudge, brownies and cakes edibles!
awaiting visitors.
The ideal Halloween-inspired cake outing, over the two days we
The world-famous Chocolate Fashion Show took place at 5pm were treated to death cocktails as well as other ‘experiences’
every day across the weekend, with designs from Carmen Rueda- such as digging through edible soil to excavate consumable bones
Hernandez of The Fat Duck, Paxton Chocolate, R Chocolate and and having our faces painted to look ‘decomposed’!
many more. There was also a small plates bar hosted by Adam
Rawson, the former chef at Pachamama, featuring chocolate in Mini lectures were also held to educate visitors in decomposition
each dish including Beef, Chocolate and BBQ sauce sliders among as well as workshops on preservation.
others.
There was plenty of other gory goodies to see including
Hotel Chocolat were also there to bring their School of Chocolate protruding tongue and eyeball cupcakes, Five Stages of Decay
to The Chocolate Show, giving visitors the opportunity to make cookies, skeleton shortbread, chocolate coffin pops, funeral
their own bean to bar chocolate, learn how to sculpt with biscuits and body disposal diorama cakes amongst many others!
chocolate and much more.
Celebrity chefs were in attendance to show and demonstrations

took place across the weekend with Saturday’s schedule
dedicated to the female stars of the chocolate and patisserie
world.
For more information, visit:

www.thechocolateshow.co.uk
Image Credit: Kimberley Archer Photography

28 MAGAZINE
… enjoyed seeing the amazing cakes at Cake

International in Birmingham
Cake International was held at the NEC in

Birmingham from 3rd-6th November and
attracted more than 50,000 visitors across the
weekend.
The three-day event was opened by master

chocolatier, Will Torrent. Among the big names
to attend the show were Avalon Yarnes, Mike
McCarey and Bake Off Crème de la Crème
winners, Samantha Rain, Helen Vass and Mark
Tilling.
The show was packed full of stunning cake

creations, including an amazing Wallace and
Gromit cake-baking-cake named the Cake-O-
Matic: the cake that makes cakes! There was
also an array of show-stopping feature cakes
such as the ‘Fantastic Beasts and Where to Find
Them’ display handmade by Rose Macefield
and the life-sized model of Swan Lake’s Odette
created by Emma Jayne.
There were a record-breaking number of

competition entries with over 1400 cakes from
competitors all over the world in 19 categories.
The top prize ‘Best in Show Overall’ went to
Anjali Tambde for her fantasy flowers display
and the Best International Winner went to
Guan-Ying Lee from Thailand for her recreation
of a traditional temple.
Cake International is back 17th-19th March

2017. For more information, visit:
www.cakeinternational.co.uk
We are looking forward to…

… The France Show 2017 … BBC Good Food Festive Fayre … The trends of 2017
The France Show returns to London’s Olympia The BBC Good Food Festive Fayre returns With the New Year just around the corner, we
from 27th-29th January 2017. From the finest this year for more seasonal celebrations and are looking forward to seeing what exciting
food and wine to sweet treats and cakes, the festive goodies. Held at Hampton Court Palace new trends 2017 brings us. Every year, we
UK’s largest French show offers the perfect from 9th-11th December 2016, the event see traditional techniques develop into new
day out to celebrate all things Français. promises an exciting programme of events. styles combining different skills to take cake
decorating to the next level. Whether it’s
Visitors will have the opportunity to sample Pick up great Christmas gifts in the piping, texturing or sculpting, every year, we
delicious French gastronomy, shop in a French atmospheric Clock Court, enjoy festive learn that the possibilities with cake are even
market, watch cookery demonstrations and entertainment from local choirs and stock up more endless than we imagined!
learn more about the language and culture. on a host of top quality treats and tipple.
To keep up to date with all of the latest trends
Other highlights will include actress and You will also be able to watch seasonal recipe as they happen, make sure you regularly visit
writer, Carol Drinkwater, sharing everything demonstrations live at the show within our website. We update it every month with
she loves about France, as well as top chefs the Winter Tudor Kitchen and get lots of free projects, top tips and sneak peeks of
providing recipe inspiration in the Flavours inspiration for the festive season. what’s inside the current issue.
of France Theatre, which is the place to be to
watch some great French cooking. For more information, visit: Head to www.cakemastersmagazine.com
www.bbcgoodfoodfestivefayre.com
For more information, visit:
www.thefranceshow.com
MAGAZINE 29
Fig Fudge This fudge is so easy to make 1. Melt the nut butter and 3
and the consistency is like tablespoons coconut oil in a
creamy caramel! Try it with bain-marie (double boiler).
other dried fruit, too. Reserve a teaspoonful for
decorating later. Pour into a
Makes 12-16 pieces high-speed blender or food
processor, cut in the figs with
55g (¼ cup) cashew butter or kitchen scissors, and add the
other nut butter cacao powder, honey, vanilla
3 tbsp coconut oil + oil for extract, and salt. Purée until
greasing smooth. Add a tablespoon or
5 dried figs, stemmed two of water if the mixture
30g (¼ cup) raw cacao powder seems too thick.
85g (¼ cup) honey or coconut
syrup 2. Grease a container with
1 tsp vanilla extract  coconut oil and spoon in the
¼ tsp sea salt mixture. Drip the reserved nut
1–2 tbsp water, if needed butter mixture on top. Place in
the freezer for a few hours. Once
Container about 10x15cm the fudge is set, bring it back
(4x6”) in size to room temperature and cut it
into squares, serve, and enjoy.
IT’S A PLEASURE will transform the way you VIRPI MIKKONEN is a journalist,
think about sweets. For starters, “baked goods” stylist, photographer, and award-
don’t need to be baked—and you can make an winning food blogger. Her website, V I R P I M I K KO N E N
amazing range of delicious cakes, pies, candies,
ice creams, and cookies without a teaspoon of
Vanelja (vanelja.com), features
Keep in the fridge or the freezer.
IT’S A PLEASURE
healthy treats and pure pleasures.
wheat flour or a sprinkle of white sugar. Finnish
author Virpi Mikkonen’s secret is less what she
leaves out of her desserts and more about the
innovative array of wholesome and flavorful
S W E E T T R E AT S W I T H O U T G L U T E N ,
V I R P I M I K KO N E N
ingredients she includes, from coconut milk

to almond flour to puréed dates and figs. D A I R Y, A N D R E F I N E D S U G A R
Born out of a desire to offer herself treats that
left her feeling light, healthy, and satisfied,
Virpi has experimented, tinkered, and taste-
From IT’S A PLEASURE: Sweet
tested her way to a glorious array of yummy
desserts minus gluten, refined sugar, and Treats Without Gluten Dairy, and
dairy (if you like). Most are entirely plant
based, many are prepared in the freezer
rather than the oven, and all are surprisingly
Refined Sugar (September 2016)
simple and fun to make. Once you try her
(raw!) Blueberry Dream Cake, Peanut Toffee by Virpi Mikkonen and published
I T ’S A P L E A S U R E
Chocolates, or Cardamom Vanilla Donuts,

you may never look back.
by Weldon Owen.
ISBN
ISBN 13:978-1-68188-109-6
978-1-68188-109-6
ISBN 10: 1-68188-109-8
9 7 8168 1 8810 96
$24.95 US/$29.95 CAN
Cacao-Filled Hazlenut Cookies

Makes 6-8 Cookies tablespoonfuls, roll into balls, and press
into cookies about 9cm (3⁄8”) thick.FINAL LOOK FOR REFERENCE
FOR THE COOKIES: Bake for about 10 minutes. (Be careful
115g (1 cup) hazelnut flour or ground not to overbake, or the cookies will dry
hazelnuts out.)
115g (¼ cup) oat flour or ground
gluten-free oats 2. While the cookies bake, prepare the
60g (½ cup) raw cacao powder filling. Melt the nut butter and coconut
1 tsp baking powder oil in the top of a bain-marie (double
1 tsp vanilla powder boiler). Add the cacao powder, honey,
2 tbsp tapioca starch, or 1 egg, beaten and vanilla extract and mix well. If the
½ tsp sea salt spread feels too runny, pop it in the
115g (½ cup) butter and/or coconut oil fridge for a bit.
5–7 tbsp honey or coconut syrup
3. Take the cookies out of the oven and
FOR THE FILLING: let cool completely. Build into double-
55g (¼ cup) nut butter decker cookies by spreading some
65g (1/3 cup) coconut oil filling between pairs of cookies. Serve
2 tbsp raw cacao powder and enjoy. Keep in the fridge. These
3 tbsp honey or coconut syrup chocolate-filled cookies get better with
½ tsp vanilla extract time.
1. Make the cookies. Preheat the oven TIP: You can double the number of
to 175°C (350°F) and position a rack cookies if you double the amount of filling
in the centre of the oven. Line a baking and use it to ice each cookie individually.
sheet with parchment paper. Pour the
nut flour into a bowl and add the oat
flour, cacao powder, baking powder,
vanilla powder, tapioca starch (if using),
and salt. Melt the butter in the top of a
From IT’S A PLEASURE: Sweet Treats
bain-marie (double boiler) to a runny
Without Gluten Dairy, and Refined Sugar
consistency and add the honey. Add the
(September 2016) by Virpi Mikkonen and
egg, if using. Stir this mixture into the
published by Weldon Owen.
dry ingredients. Scoop up the dough in
30 MAGAZINE
Spiced Stollen
Stollen is a deliciously rich and 2 tsp ground cinnamon sheet so that the dough is covered by
buttery fruit bread, which is said 1 tsp mixed spice the pan. If you do not have a stollen
to have originated in 14th century 200g (7oz) marzipan, cut into small pan, shape the dough into a long oval
Germany. Traditionally stollen are pieces loaf, about 35x20cm, dusting your
cooked in special pans, which give 80g (2¾oz) sultanas hands with flour as you work.
the loaves their classic shape, but if 80g (2¾oz) raisins
you haven’t got a stollen pan you can Icing sugar, for dusting 3. Bake in the preheated oven for
just shape the dough into a loaf on 40–50 minutes, until the top of
the baking sheet with your hands. 38x13cm stollen pan, greased and the stollen is golden, gently lifting
lined away the pan (if using) to see if it is
Makes 1 large loaf cooked. Brush the cooked loaf with
the remaining melted butter and
250g (8½oz) gluten-free self-raising 1. Preheat the oven to 180°C/Gas 4. dust with icing sugar, which will be
flour absorbed by the butter to give the
3 tsp baking powder 2. Sift the flour and baking powder loaf a sugary coating. This stollen
3 eggs, beaten into a mixing bowl. Add the eggs will keep for up to 5 days if stored in
75g (2½oz) butter, melted and with 3½ tablespoons of the melted an airtight container.
cooled butter, sour cream and sugar. Stir
285ml (10fl oz) sour cream in the vanilla extract, pistachios,
100g (3oz) caster sugar pecans, orange zest, spices, The Complete Gluten-Free Baker by Hannah
1 tsp vanilla extract marzipan, sultanas and raisins. Miles (Ryland Peters & Small). Photography:
50g (1½oz) pistachios, chopped Spoon the batter into the prepared William Reavell.
50g (1½oz) pecans, chopped pan and then invert onto a baking
Grated zest of 1 large orange
MAGAZINE 31
Sunday Best Chocolate Cake
A sumptuous cake for special FOR THE FILLING AND TOPPING: 4. Remove from the oven and turn
occasions. The ingredients include 300ml (10fl oz) double cream out onto a wire rack to cool.
two sorts of chocolate – cocoa 675g (1lb 9oz) white chocolate,
powder and white chocolate. Cocoa grated 5. To make the filling, bring the
powder is made by grinding down Grated dark chocolate, curls of white cream just to boiling point in a heavy
the seeds found inside cocoa pods chocolate or chocolate buttons, to pan and stir in the chocolate. Remove
into a thick creamy paste and then decorate from the heat and stir until well
separating the cocoa butter from blended. Leave in a cool place until it
the cocoa solids. The cocoa butter reaches spreading consistency.
is used as the basis for rich, creamy 1. Preheat the oven to 160°C/325°F/
white chocolate. gas mark 3. Grease and line three 6. Use the filling to sandwich the
20cm (8”) round sandwich tins. cakes together and to cover the top
Makes a 20cm (8”) round cake and sides of the cake. Decorate with
2. Place all the ingredients for grated dark chocolate, fat curls of
FOR THE CAKE: the cake in a large bowl and beat white chocolate or chocolate buttons.
225g (8oz) plain wholemeal flour thoroughly to give a soft, dropping
5 tsp baking powder consistency (add a little water if it is Cakes, Bakes & Biscuits published by National
225g (8oz) butter, softened too dry). Trust Books. Images: Pavilion Books.
225g (8oz) light or dark soft brown
sugar 3. Divide the mixture equally
5 large free-range eggs, beaten between the prepared tins and
3 tbsp cocoa powder, sifted smooth the tops. Bake for about 30
minutes until the sponge springs
back when lightly pressed.
32 MAGAZINE
Apple & Pecan Pie
Serves 10 gently until the butter has melted

1. Preheat the oven to 170°C/Gas 3. and the sugar starts to caramelise.
FOR THE CAKE: Add the milk and vanilla extract and
200g (7oz) shelled pecans 2. Blitz the pecans in a food heat for 1 minute further. Remove
225g (8oz) butter, softened processor until they resemble from the heat, let cool for 5 minutes,
115g (4oz) caster sugar ground almonds. Whisk together then beat in the icing sugar using
115g (4oz) dark soft brown sugar the butter and both sugars until a whisk. Spread the icing over the
4 eggs light and creamy. Add the eggs and cooled cake using a spatula and sift
150g (5oz) gluten-free self-raising whisk again. Fold in the flour, baking over a little ground cinnamon. This
flour powder, cinnamon and ground cake will keep for up to 5 days if
1 tsp baking powder pecans using a spatula or spoon. stored in an airtight container.
2 tsp ground cinnamon
2 apples 3. Peel, grate and core the apples and
100ml (3fl oz) sour cream fold through the batter, along with
the sour cream. Spoon the batter into
FOR THE ICING: the prepared cake tin and bake in the
60g (2oz) butter preheated oven for 1–1¼ hours, until
150g (5oz) caster sugar the cake is firm to the touch and a
2 tbsp milk knife inserted into the middle of the
2 tsp vanilla extract cake comes out clean. Let cool in the
220g (8oz) icing sugar tin for a few minutes then turn out
Ground cinnamon, for dusting onto a wire rack and let cool.
25cm springform tin, greased and 4. To make the icing, put the butter The Complete Gluten-Free Baker by Hannah
lined and sugar in a saucepan and heat Miles (Ryland Peters & Small).
Photography: William Reavell.
MAGAZINE 33
Ginger & Treacle Scones
To ensure their supply of quality tea 1. Preheat the oven to 220°C/425°F/

during rationing after World War II, gas mark 7. Grease a baking sheet.
the Bambridge family, from Wimpole
Hall in Cambridgeshire, entrusted 2. Mix together the flour, baking
its stock of tea coupons to Twinings powder and ginger and rub in the
tea company, who delivered the fat until the mixture resembles
tea in 6kg and 2kg packs. The tea breadcrumbs.
caddies displayed at the house were
regularly filled from a large lockable 3. Warm the milk and black treacle
storage bin in the housekeeper’s dry together in a small pan until
basement store. lukewarm. Add to the mixture and
mix with a round bladed knife to a
Makes 12 scones soft dough.
225g (8oz) self-raising flour 4. On a lightly floured surface, knead

1½ tsp baking powder the dough until smooth, then roll out
2 tsp ground ginger to a thickness of 1cm (½”). Cut into
50g (2oz) butter, softened and cut circles using a 5cm (2”) cutter and
into small pieces place on the prepared baking sheet.
6 tbsp milk
1 rounded tbsp black treacle 5. Brush the tops with a little milk.
A little milk for glazing Bake just above the centre of the
oven for 10–15 minutes until well Cakes, Bakes & Biscuits published by National
risen and golden brown. Trust Books. Images: Pavilion Books.
6. Remove from the oven and
transfer to a wire rack to cool.
34 MAGAZINE Serve warm or cold with butter.
Tutorial
How to use
armature
wire
Oh
Simple
sculpting Deer!
Create
textures
and add
detail
MAGAZINE 35
Oh Deer!
Tutorial
By Lisa Elliott
Lisa Jayne Cakes
Lisa is based in the North West of

England where she lives with her
husband and two young sons. She
started baking three and a half years
ago, so that she could make her
eldest son’s christening cake. She
found she had a knack for baking
and decorating and it soon became a
passion that has taken over all of her
spare time. She particularly enjoys
children’s cakes, and with a large
circle of friends with children the
same age as her own, she is always
kept busy! Lisa is inspired by almost
everything she comes across, seeing
how it could be achieved in cake,
from artwork to fashion to children’s
TV. Everything she sees starts her
thinking up a new cake design.
Lisa’s Christmas critter had a tumble

through the snow and has come to
rest on your festive tables. Use your
Difficulty Rating artistic flair to give him character,
experiment with your own style of
antlers or fur effects and have fun
with making him - this is one cake
that doesn’t need to be precise with
sharp edges!
Equipment Required
• 6” round cake • Ball tool

• 10” round cake drum • Rolling pin
• 1.5kg cream or white sugarpaste • Edible glue
• 5g pink sugarpaste • Ribbon for the board (white or
• 20g red sugarpaste silver)
• 40g black modelling chocolate • Double sided tape
• 500g white modelling chocolate • Armature wire
• 100g Rice Krispies Treats • Wire cutters
• 500g dark modelling chocolate • Bubble straws
• CMC or tylose • Edible pen in hot pink
• Food safe skewers • Airbrush
• Craft knife/X-acto knife • Airbrush colours: Brown, Yellow,
• Craft mat White and Pearl Shimmer
• Dresden tool • White sugar crystals
36 MAGAZINE
Step 1. 1 2
Place the cake towards the back of
the board, allowing space at the
front for the deer. Cover the cake
in white sugarpaste. This will all be
covered with snow, however, I find
it best to cover the cake just in case
any spots are left exposed.
Step 2.
Take roughly 500g of white
sugarpaste and start rolling large
balls, placing these on the top of
the cake. 3a 3b
Steps 3a-c.
For the snow flowing over the
edges, roll out a number of long
sausages, making them thinner at
one end. These should be roughly
the height of the cake but can vary
in size. Start adding the sausages
to the sides of the cake with the
thinner ends at the top. Use your
artistic flair to decide how much
snow you want to show. Leave a
gap at the front of the cake for the 3c 4a
reindeer’s head and try and make a
pattern with the snow where it falls
to one side (as shown).
Steps 4a & b.
Smooth the edges with the
dresden tool (larger flat side)
so that the edges of each lump
of sugarpaste merge and begin
to look more like a fluid snow
avalanche. Use the ball tool to
smooth out any large bumps and 4b 5a
give the snow a dappled effect.
Steps 5a-c.
Make the reindeer’s head out of
Rice Krispies Treats. Using 70-100g
of RKT (depending on the gap you
have left), make an oval shape.
About two thirds of the way down,
use the side of your hand to create
a ridge and bend the RKT slightly
to create the nose/mouth. Check
the size of the head and the shape
by resting the RKT against the cake. 5b 5c
Once you’re happy, use some white
sugarpaste to fill in any gaps in the
RKT, smooth it out and leave it to
dry.
Steps 6a-d.
For each antler, you will need 6a 6b
one long piece of armature wire
(around 30cm) and two shorter
pieces (around 15cm). A quarter
of the way down the wire, wrap
one of the smaller pieces of wire
so it sticks out. Do this again at
the halfway point on the longer
wire with the remaining piece of
wire. Make sure the joins are tight.
Repeat this for the other antler.
Put the ends of the antlers into
MAGAZINE 37
straws and cut to size. Push the 6c 6d

straws into the cake ready for the
finished antlers.
Steps 7a-c.
Mix 50/50 of white modelling
chocolate and white sugarpaste.
Roll it into a sausage and push
it over the wire to start to cover
the antlers. Continue to do this
until the antlers are completely
covered. Using the dresden tool, 7a 7b
score lines into the antlers before
leaving them to dry.
TIP!
The longer you can
leave the antlers to
set, the better - try
to make them a few
days ahead of time.
7c 8
Step 8.
Once the RKT head has set, keep
it rested in position on the cake so
you can work around it. Take two
skewers and push into the cake
either side of the head to start the
legs.
Steps 9a & b.
Take some black modelling
chocolate and roll it into two 9a 10a
balls, around 20g each. Flatten
them slightly at one side. Using
the scalpel or knife, cut down the
middle of each ball to create the
hooves.
9b 10b
Steps 10a & b.
Mix 50g of dark modelling
chocolate with around 300g of
white sugarpaste to make a light
brown fur colour. Use a flower
cutter to cut out two flowers.
Using the craft knife, make lots of 11a 11b
small cuts along the edge of the
flower. Cut from one side all the
way into the middle so the piece
will close around the leg.
TIP!
I used a five petal
flower but any
similar cutter will
do, or even a circle
if you have no 11c 11d
flowers.
Steps 11a-d.
Stick the hooves onto the end of
the skewers on the cake. Roll out
a small sausage of the light brown
mix to make each leg. Place both
the sausage and the cut flower
over the leg skewers and hooves.
Use the dresden tool to smooth
the legs out.
38 MAGAZINE
Steps 12a & b. 12a 12b

Now cover the reindeer’s head.
Roll a small sausage of the light
brown mix, with tapered ends,
and shape it into a furrowed brow.
Place it just above where the
eyes will be. Roll out some more
of the light brown mix, keeping
it reasonably thick so the bumps
from the RKT don’t show through.
Cover the head and smooth it out
as best as you can.
Using the ball tool, push down on
the RKT where the eyes will be to
create sockets. With some black
modelling chocolate, make two
small sausages to mark where
the eyebrows will be (these will
be removed but I used them as I
worked as a guide).
Steps 14a & b.

Take 20g of white sugarpaste and 14a 14b
roll it into two equal sized oval
shapes. Cup your hand over them
while they are on the work surface
and smooth down to create a
domed effect. Place the eyes into
the sockets and flatten. You may
need to play with the shape a bit to
make it work (which is why having
the eyebrow guide is useful).
Steps 15a & b.
With some black modelling 15a 16a
chocolate, make two small circles
about 1cm in diameter and place
on the eyeballs. You can have
fun with these, placing them in
different locations to change the
expression. I have kept them in 15b
the middle near the bottom. With
white sugarpaste, add a small
ball towards the top of the pupils
and a smaller ball underneath to
create the reflection. If you have a
gap between the eyes, use a small
sausage of the light brown mix to 16b 17a
fill in the gap. Smooth it out so that
the joins are smooth.
Steps 16a & b.
Take some pink sugarpaste and
create a flat teardrop shape for the
tongue. Cut the tongue at an angle
so that it can be placed to the side
of this mouth.
Step 17a-c.
Take some red sugarpaste and 17b 17c
create a ball for the nose. Place this
on the end of his face. Put a small
dot of white sugarpaste on the side
of his nose to create reflection (like
the eyes).
MAGAZINE 39
Step 18. 18 19a

Place the head back on the cake.
Place the tongue on the base and
create a mouth with the dresden
tool.
Steps 19a & b.
With some more of the light brown 19b
mix, create two flat teardrop
shapes. Use the dresden tool to
create a line down the middle of
the thin end of the ears. Push the
ears into the side of the cake and
secure with a little edible glue. 20a 21a
Steps 20a & b.
Using white sugarpaste, create a
few small icicle shapes and place
them on the reindeer’s head.
Smooth these out with a dresden 20b
tool so they look like snow melting
on his fur.
Steps 21a-c.
Roll out two thin white sausages
tapered at each end. Using edible
glue, stick these around the bottom 21b 21c
of the hooves to make them look
like they are dug in the snow.
Smooth them out with the dresden
tool.
Step 22. 22 23
Do the same again where the legs
are coming out of the cake. Push
the thin sausage around the point
where the legs come out of the
cake and smooth down the leg
using the dresden tool.
Step 23.
Using the knife, make lots of tiny
cuts all over the face to create a
furry look.
Take some of the black modelling
chocolate and mix with the brown
fur mix so you get a darker brown
to create the real eyebrows. Make
short fat sausages which taper at
one side and place on the ridge
where you have the guides.

To finish off the antlers, I have used
an airbrush to add colour, however,
you could use petal dusts or even
edible paints to create a similar
effect. First, cover the antlers in a
base coat of one part brown, one
part white, two parts yellow. Then
create shades and darker lines
using pure brown.
40 MAGAZINE

Cover the reindeer’s head and legs
with clingfilm and spray the snow
with pearl shimmer. Alternatively,
you could brush the snow with
lustre dust. Swap the clingfilm
around to cover the snow and use
brown colour to add some depth to
the fur. I also used a little under his
eyes and on his forehead.
Steps 27a & b.

Place the antlers into the straws 27a 28
in the cake. Where the antlers are
coming out of the snow, add some
more white sugarpaste balls to
create the effect that the antlers
are bursting out. Use the dresden
tool to smooth out the snow 27b
and make it flow with the snow
underneath.
Step 28.
Finish the tongue by drawing a
small line in the middle with the
pink edible pen. 29
Step 29.
Lightly sprinkle some white crystal
sugar over the cake to give it even
more of a glimmer effect. Lastly
using double sided tape, attach the
ribbon around the board.
For more information about

Lisa and her cakes, visit: www.
lisajaynecakes.co.uk
MAGAZINE 41
Christmas
C UNTDOWN COMPETITION
1
Back for another year
is our MASSIVE Christmas Moulds Bundle from
Countdown Competition with
24 fabulous prizes, together
worth over £2,800! Our advent
calendar style countdown will
mean one prize is released each
day from the 1st-24th December,
with 24 lucky winners. You can
enter to win a prize each and
every day on our Facebook page!
You have 24 chances to WIN!
Here are the wonderful prizes up
for grabs... Perfect for decorating Christmas and winter scenes
quickly and easily, this bundle includes the Rustic Stag
Mould, Winter Wreath Mould, Christmas Characters
2
Mould, Rustic Birch Mould, Sitting Santa Mould, Sitting
Sugarpaste and Colours Set Rudolph Mould, Cupcake Santa Mould and the Rustic
from Cable Knit Mould – together worth £127.47!
www.karendaviescakes.co.uk
Worldwide
3
Cake,
Filling &
Covering
Prize
from
This cake filled prize package from Sweet Success

contains everything you’d need to fill and cover
three cakes AND 24 cupcakes! Worth £100, it
Get creative with a full set of vibrant includes their decadent ready-made ganache,
Magiculata sugarpaste and modelling creamy frostings and fluffy cakes - all products
paste, 500g of each. With this prize are made on site and can be delivered anywhere
worth £97.85, you also get a selection in the UK. All the products have a minimum shelf
of gels, perfect for painting on life of four weeks and are perfect for those last
sugarpaste, and dusts, giving you the minute cake requests when you haven’t got time
perfect palette for faces. to bake.
42 www.sugarcrafter.com
MAGAZINE www.sweetsuccess.uk.com
UK only UK only
4 5
Silhouette Cutters Collection A set of FONDUST® from
from
Worth $200, this full set
of FONDUST® will give
you the opportunity to
try every colour of these
hybrid food colours that
are like gel powders.
They do not add any
liquid when colouring
your fondant and can
colour any food products
(except pure chocolate).
FONDUST® provides
vibrant and dark colours
instantly and resists
colour fading.
Perfect for decorating cakes with the silhouette www.chocolatsroxyrich.com
style, this prize includes 10 cutter sets, together Worldwide
worth £70! It includes the Safari Silhouette
7
Set, Yoga Silhouette Set, Countryside Silhouette
Set, Family Silhouette Set, Disco Dancers, Jive
Dancers, Wedding Silhouette Set, Dog Silhouette
Set, Runner Silhouette Set, and Dancing Figures.
A Hamper from
www.patchworkcutters.co.uk
Worldwide
6
A Set of 25 Natural
Flavours from
The lucky winner will receive a set
of 25 professional, natural flavours
from the Foodie Flavours *prize contents may vary from image
range. These carefully Renshaw are offering you the chance to win a hamper
crafted, high strength packed full of great products to help you make the
natural flavours are best decorated cakes. The hamper will include a
ideal for cooking, variety of Ready to Roll Icing, Flower & Modelling
baking, desserts and Paste, Marzipan, Royal Icing, Frostings and other
more. Only a few goodies, and the total prize is worth over £100!
drops are needed of www.renshawbaking.com
these professional UK & USA
flavours made in the
9
UK. All are suitable
for vegetarians and
vegans, gluten-free, A Printing
egg-free and dairy-free. System from
www.foodieflavours.com
UK only
8
Fondant & Gum Paste
Decorating Set from
This essential 48-piece
set includes everything
you need to decorate
your cakes. It comes in
a convenient, durable
caddy designed with Win a PhotoFrost printer package that includes the
specialised spaces that Canon Pixma MG6820 printer, a set of PhotoFrost
keep tools protected, Edible Inks and the newest FlexFrost Edible Fabric
organised and ready to Icing Sheets that can be printed on, pleated, draped
use. or even used to make edible lace. PhotoFrost products
Find Wilton Cake are top of the line FDA compliant and kosher
Decorating UK on approved.
Facebook www.photofrost.com
UK only
Worldwide MAGAZINE 43
10 12
A Cake Decorating Four Collections from

Goody Bag from
An American Innovation,
TruColor are dedicated
to providing a healthy
alternative to synthetic
ingredients with artificial
preservatives. Their State
of the Art Natural Food
Color powders are made
from fruits, vegetables,
roots, seeds and minerals
in unprecedented colour
strength and brilliance!
Enter to win four large
jar collections including
gel pastes and airbrush
This Cake Décor goody bag, worth £95, is filled colours, worth $140!
with everything you need to decorate amazing
www.trucolor.org
cakes! The goodies include their Stripes Worldwide
Frostings, Choco Writers, Cake Lace Kits, Cake
Artist Paints, Glitter Sprays, Writing Icing
Tubes, Sprinkles and Ready-to-Roll Icings and a
13
fabulous Cake Décor apron!
www.mycakedecor.co.uk Tools & Cutters
UK only
Bundle from
11
For this giveaway, FMM Sugarcraft
have brought together a selection
Premium Fondant of their tools and
from equipment. Perfect
if you are starting
out with cake
decorating or are
an experienced
cake decorator
looking to add to
your collection.
Enter for your chance to win four (5lb) pails of Included in this tool-
Satin Ice Fondant and four (2lb) pails of Satin kit are favourites
Ice Gum Paste in the colours of your choice! such as the famous multi-ribbon tool,
Satin Ice is recognised the world over for its impression mats and the ever popular
premium quality, workability and taste. Satin funky alphabet and numbers.
Ice satisfies the demands of the best cake www.fmmsugarcraft.com
artists in the world. Worldwide
www.satinice.com
Worldwide
14 Cake Lace Prize from
Win two full size Cake Lace mats, Crystal &

Victoriana (or any two of your choice), 200g
each of the Silver and Gold Pearlised Cake Lace
mixes, a Spreading Knife and silver Pump Push
Edible Glitter. This brilliant prize is from The
Cake Decorating Company.
Worldwide
44 MAGAZINE
15 16
Christmas
Moulds £100 Voucher from
from
The lucky winner will win a £100 voucher

to spend online at Doric Cake Crafts,
whether you’re a hobbyist or a professional
cake decorator! With a huge range of cake
decorating supplies from all the top brands,
you’ll be spoilt for choice from your complete
FPC Sugarcraft wish everyone a Merry distributor of cake craft products!
Christmas with this set of 10 festive moulds,
worth £100! With over 300 designs, you’ll be *Free UK carriage on orders over £150. Overseas
sure to find a mould for any occasion with FPC. carriage will be charged accordingly. Single transaction
All of their moulds are designed and made by only. Voucher valid until 30/06/17
hand in the UK from premium materials. No www.doriccakecrafts.co.uk
tearing or splitting, odour or stickiness.
Worldwide
www.fpcsugarcraft.co.uk
UK only
17
Two
Armature
Sets from
18 A Package of
Products from
Straight from
the heart of New
York City, the NY
Cake basket has
everything you
need to make and
style your own
designer shoes!
First is the Lisa
Innovative Sugarworks’ new Armature Mansour Stiletto
Sets are safe, durable, reusable and High Heel Shoe Kit as well as a cutter for
interchangeable internal structures for the sole of the heel! Also included is some
creating breathtaking, gravity-defying cakes. of NY Cake’s personal favourites from the
Made of food-grade aluminium, these sets Lisa Mansour ‘Edible Bling Collection’: the
allow you to build your cake with ease while Pearl Impression Mat, the Art Deco Jewels
enjoying the peace of mind of knowing that mould, Flower Brooch mould and their
all your hardware was designed and tested very popular Diamond Encrusted Bow
for use in food. The two Armature Sets in this mould. All together worth $140!
prize are together worth $160! www.nycake.com
www.sugarworks.com USA
USA
19 Chocolate Making
Goodies from
This Christmas will be sweeter than ever with
Silikomart! Have fun working with chocolate
or creating sweet or savoury creations with all
the exclusive and 100% made in Italy tools and
moulds, for never-seen-before delights!
www.silikomart.com
Europe
MAGAZINE 45
20ISSUE 51 | DECEMBER 2016
Edible Printing
System from
An Icing Images Complete
21 ProGels & Food
Art Pens from
Highly concentrated,
only the smallest amount
Edible Printing System,
valued at $499! This includes of ProGel® colour is
Icing Images vibrant, anti-clog required to give a deep
edible ink and Icing Images rich colour to your
Premium Flexible Icing creations. The lucky prize
Sheets! In addition, worth winner will receive a
$249, the winner will enjoy full set of ProGels and a
a lifetime subscription to range of Food Art Pens,
Icing Images’ iDesigns! This together worth £137!
program includes over 1700 With the development
different images all licensed of a specially formulated
for edible printing. Create food colour, Rainbow
borders, backgrounds and Dust have produced a pen
accents to embellish your that allows the ink to flow
sugar art. Overall worth through a standard 2.5mm
$748! nib, right down to a 0.5mm nib, so fine
www.icingimages.com you can even use it for facial features on
Contiguous USA sugar models!
www.rainbowdust.co.uk
Europe
22 A Hamper from
Cake Stuff are

23 Kitchen
Accessories
from
offering one winner

a hamper full of cake
decorating goodies
worth £100! Inside
will be sugarcraft
tools, cutters, cupcake
cases, icing colourings,
edibles, moulds and
sprinkles! *pri
z
www.cake-stuff.com from iemcontents dotcomgiftshop is the one stop shop
age may
UK only vary for all your baking needs. Their design
team has created a sumptuous collection
of bakeware including cupcake cases,
cake decorations, storage tins, kitchen
scales, aprons and oven gloves. One
24
lucky reader can win this gorgeous set
of kitchen storage accessories from their
Cassie Brown Blue Tit range which look as delicious
Airbrush & as your home-baked treats. The set is
Goodies from worth over £88!
www.dotcomgiftshop.com
UK & Ireland
Head to
Facebook.com/CakeMasters
every day from 1st-24th
December for your
Win this collection of Cassie Brown goodies worth chance to WIN!
a whopping £105.97! The airbrush and compressor
You can enter for each and every day
comes complete with its own storage carry bag, and
they’ve added a colour creations kit and Cassie’s new
if you wish, but please take note of the
book, ‘Airbrushing on Cakes’. Everything you need to locations each prize is available to in
get airbrushing like a pro! the bottom corner of the day’s prize.
www.shesto.co.uk
46 MAGAZINE
UK only
online orders using code: MASTERSNEW
ICING PEN
£62.99*
No compressor required,
gravity fed mechanism!
Precision piping for royal icing,
Cake Lace and many other
edible & non-edible mediums.
*Price shown includes 10% discount & correct at time of going to print. Exclusions apply. Offer valid until 31.12.16
MAGAZINE 47
Go Pink Collaboration
Raising money for The Breast Cancer Research Foundation, every piece in
this collaboration features a pink ribbon for Breast Cancer Awareness. The
collaboration is a showcase of beautiful and thought provoking cakes. We spoke to
the organiser, Shannon Bond, of Shannon Bond Cake Design, to find out more.
Tell us about your collaboration of comfort from soft cotton and
We are 30 members of the cake fleece. I think that giving the artists
and cookie community, coming creative freedom has really inspired
together to create a pink sugar them to create some amazing works
piece (tiered or sculpted cakes, of art.
cookies or sugar piece) and
tutorials. We will be selling the How did you decide on this group
tutorials as a bundle, as well as of people?
having an online raffle to raise chose each member of this
funds. Any money raised will be collaboration because I admire the
donated to The Breast Cancer work I have seen them produce. My
Research Foundation. goal was to create a diverse group
with many different specialties.
What inspired you to do this
theme? Did anything go wrong during
Breast Cancer is something that the process?
has affected so many lives all No, nothing really went wrong
over the world. I lost my mother during the process. I was able to get
to breast cancer 8 years ago and a great group and some fabulous
I know many of the collaboration raffle prizes together fairly easily.
members either know someone I think because this collaboration
battling breast cancer, or have has cause and meaning for a lot of
lost someone as well. I put this people, they were eager to come
collaboration and raffle together to on board. I think the hardest part
help raise money for breast cancer of the collaboration process was
research. It was important to me keeping everything organized and
to find the right organization that figuring out the mechanics.
would make the best use of the
donated money. All the funds raised If you were to do another
will be going directly to The Breast collaboration, how should others
Cancer Research Foundation. They get involved?
are the highest rated breast cancer I would love to do this collaboration
organization in the United States. again next year. I think that the best
way for someone to get involved
Tell us about a few of the pieces would by having them contact
that have been made me to either be a part of the
There are many beautiful and collaboration or a sponsor for the
heartfelt cakes in this collaboration. raffle. The bigger this collaboration
Several of the artists have chosen becomes we have more of an
to make a piece honoring a family opportunity to be seen and raise
member that has either lost their more money.
battle or is currently fighting breast
cancer. There are some that have
chosen to use “Fight like a girl” as To see all of the cakes in the
inspiration and others who have collaboration and to find out
taken a different approach such as how to donate to the fundraiser,
using textures to create the feeling visit: www.facebook.com/
gopinkcollaboration
48 MAGAZINE
Featured cakes: Sweet Janis by Barbara Luraschi, Sweet Lin, Unusual Cakes For You, Penny Cakes, Pure Cakes by
Mila, The Cake Life and Merci Beaucoup Fine Cakes & Pastries ISSUE 51 | DECEMBER 2016
MAGAZINE 49
online orders using code: MASTERSNEW
ICING PEN
£62.99*
No compressor required,
gravity fed mechanism!
Precision piping for royal icing,
Cake Lace and many other
edible & non-edible mediums.
*Price shown includes 10% discount & correct at time of going to print. Exclusions apply. Offer valid until 31.12.16
Almond
Apricot
Apple
Banana
Blackcurrant
Blueberry
Bubble gum
Butterscotch
Candy floss
Caramel
Cherry
Chocolate
Coconut
Cola
Cranberry
Cream soda
Creamy buttery
caramel
Custard
Dulce de Leche
Fruits of the
forest...
Made with love

Natural flavouring for all you make and bake
High strength, natural flavouring for the food

professional and serious foodie.
✓ Suitable for Vegetarians & Vegans ✓ Gluten-free
✓ Egg-free ✓ Dairy-free ✓ Made in the UK
... and more at www.foodieflavours.com
50 MAGAZINE
Frosty
Tutorial
Firs
Build up this
texture with
layers of brush
strokes
A Winter
Show-stopper!
Simple
modelling
enhances
painted
details
MAGAZINE 51
Frosty
Tutorial
Firs
By Vasilije Vasiljevic,
Nasa Mala Zavrzlama
Vasilije is from Belgrade, Serbia. After

graduating from pastry school, he
became an apprentice in one of the
oldest pâtisseries in Belgrade. For the
last decade, he has been the pastry
chef and co-owner of Nasa Mala
Zavrzlama pâtisserie – translating to
‘our little tangled store’. His hobbies
are painting and photography. He
finds inspiration everywhere around
him and tries to put his personal
stamp in all his sweet creations,
mixing cake decoration with painting.
Difficulty Rating
Equipment Required
• Waxed paper • Dust food colours: White, Silver

• Wilton round piping tip no. 4 • Decorative silicone mould
• Rolling pin • Round plastic cutter
• Craft/X-acto knife • White fondant
• Paintbrushes: 2, 4, 8 • Dark grey fondant
• Dresden tool • White gum paste
• Blossom plunger cutter • Embosser
• Vodka • 3 round cakes: 6”, 8”, 10”, all 5”
• Liquid food colours: Fuchsia, tall
Maple Leaf Green, Chocolate
Brown, Navy Blue, Black
52 MAGAZINE
Step 1. 1 2a
Prepare the cakes and cover with
fondant. Cover the first and third
tier with dark grey fondant, and
the second tier with white fondant.
Stack them.
Steps 2a-c.
Draw some Christmas tree
templates on the wax paper in
three sizes. Roll out some gum
paste to about 4mm thick. Using
the templates and a dresden tool 2b
(or toothpick), trace the outlines
onto the gum paste, you will need
two of each size. Cut the trees
out with an X-acto knife. Use the
Wilton round piping tip no. 4 to
cut under the branches to create a
snowy look. Leave to dry.
2c 3a
Steps 3a-d.
Roll out some dark grey fondant
about 5mm thick. Press it into
the silicone mould and using your
fingertips, push fondant in all the
gaps. With an X-acto knife, cut
around the relief. 3b
3c 4a
Steps 4a-c.
Using a brush, coat the back of the
relief with a thin layer of water and
glue it in the front of the biggest
tier. Use a dresden tool to deepen
the markings and give it a realistic
touch. Repeat three times so you
have four of these around the 4b 4c
bottom tier.
MAGAZINE 53
Steps 5a-d. 5a 5b
Next, paint the middle tier. Mix
fuchsia and blue colours with
vodka. Using a no. 8 brush and
with very little of the paint, lightly
wash the tier with a little more
colour at the top and bottom than
in the centre.
5c 5d
Steps 6a & b. 6a 6b
Use the same method to paint
wash the fir trees.
Steps 7a-c. 7a 7b
For the grey tiers, prepare some
white colour with vodka. Dip
brush no. 8 in the paint (for this
purpose, I always use an old
brush), dabbing it on the palette
to take off any excess colour so it
is fairly dry. Paint vertical strokes
on both tiers.
7c 8a
Steps 8a-c.
Use the same process on the
relief. You have to avoid deep
markings so they stay a darker
colour.
8b 8c
54 MAGAZINE
Steps 9a & b. 9a 9b
With a mix of dark blue and purple
paint, add dark shades on the relief
and around its edges. With the
same colour, add shades on both
dark grey tiers.

With a mix of black and dark blue
colour, paint more depth.
Step 11. 11 12a

Roll out some white fondant and
cut a frilled edge circle for the
plaque on the middle tier. I painted
an imaginary landscape, but you
could use any picture you like with
a winter theme – maybe use a
vintage Christmas postcard as your
inspiration.
Steps 12a-c.
With brush no. 4, paint wash the 12b 12c
outlines for the painting using a
light purple colour (mix fuchsia and
blue). Add the ground and small
triangular cabins.

With light blue, lightly paint the
trees in the forest.
Steps 14a-c.
With dark purple and a fine brush, 14a 14b
paint the detail on the cabins and
add the tree in front of them. Add
more depth with dark blue and
purple.
MAGAZINE 55
14c 15a
Steps 15a-c.
With dark blue, paint the branch.
Add tiny leaves and the two love
birds.
15b 15c
Step 16. 16 17a

Attach the plaque to the middle
tier of the cake with water.
Steps 17a-c.
With some white fondant, create a
snow effect on the border of each
tier. Take long sausages of fondant
and use your fingers to pinch it and
pull it down in the shape of icicles.
17b 17c
Step 18. 18 19a

Attach the hardened trees to the
cake. Place three on the left side on
the top of the first tier, and three
on the right side on the top of the
middle tier.
Steps 19a & b.

Roll out some light grey fondant
and use the flower cutter to cut
out lots of flowers. Push them up 19b 20a
and together in groups to create
bushes.
Steps 20a-c.
Roll out some green fondant and
with the same method, make a
flower wreath around the picture
plaque. Add small balls of white
fondant for berries.
56 MAGAZINE
20b 20c

Finish off the wreath by making a
bow with some blue fondant and
attaching it to the top.
Add accents to the berries with
some light brown coloured paint
and a no. 2 paintbrush.
Steps 22a-d. 22a 22b

Make three Christmas baubles
starting with three balls of paste,
each in a different colour (I used
blue, purple and turquoise). Roll a
strip of a contrasting colour for the
largest bauble and use a frill wheel
to add detail. Use the wheel to add
two lines of pattern to the middle
wheel too. Paint some details silver
and place on the top tier.
22c 22d
Steps 23a-d. 23a 23b

Add the final touches with thick
white paint, giving everything a
snowy effect. Paint on the relief,
the tops of the trees, the wreath
and bow and add it on the cabin
roof on the plaque picture.

Vasilije and his cakes, visit: 23c 23d
www.zavrzlama.net
MAGAZINE 57
Cake Spotlight
Cake-O-Matic
By Christine and Phil Jensen, Peboryon
In association with Wallace & Gromit’s
Grand Appeal, the Bristol Children’s
Hospital Charity, and Aardman Animations
In support of Wallace & Gromit’s BIG Bake, Peboryon

have created a marvellous and magical cake that was
revealed at Cake International in November. Peboryon
received worldwide acclaim for their levitating Yoda
cake at last year’s event, and have gone one step
further with Cake-O-Matic. The incredible edible design
is inspired by the cracking contraptions created by
Wallace and Gromit, with a truly mind-boggling twist!
We spoke to them to find out more about the creation
and why they are supporting the BIG Bake…
Tell us about yourselves Gromit is fantastic, and their latest fundraising
We are a cake design studio based in campaign, Wallace & Gromit’s BIG Bake, is the
Cornwall. We are known for creating wedding perfect fit. So we had the idea of creating an
and celebration cakes, but have a growing Aardman inspired ‘cracking contraption’ in
reputation for making really spectacular cake, to help support their fundraising.
sculptural cakes for events and celebrations.
Having had the idea, we then had to develop
What was your inspiration behind the a design! We loved the idea that this machine
design? would be Wallace and Gromit’s contribution to
Last year at Cake International, we presented the BIG Bake campaign. Cue many discarded
a sculpted Yoda cake, featuring a levitating ideas, sketches and day dreaming. What
wedding cake, set in the marshes of the emerged from the middle of that was the
Dagobah system. The response to the cake concept of a cake making machine, made
was fantastic, but we were disappointed that out of cake! We then immersed ourselves in
afterwards, we didn’t manage to auction Yoda Wallace and Gromit’s world to get the look
off for charity. So we had a little green man and feel of the design just right.
living with us in the bakery for quite a while!
Why is it important for you to support
This year, we decided to partner with a charity Wallace & Gromit’s BIG Bake with this
from the very start. We know people in the showpiece?
South West with personal experiences of We have seen firsthand the amazing work that
Bristol Children’s Hospital and choosing their Bristol Children’s Hospital do through the care
charity, The Grand Appeal, was an easy choice. shown to children we know. The treatment
The charity’s connection with Wallace and that these children and their families
58 MAGAZINE
received was truly exceptional and we feel a if there is a basic structure underneath. The
tremendous sense of gratitude to the hospital. whole cake is covered in fondant, gum paste
The opportunity to use our cake knowledge or modelling chocolate.
to do something that will benefit The Grand
Appeal in real terms was something we We created the characters first as they are
were very keen to do. The team at The Grand the most iconic parts of the cake and need to
Appeal has been so supportive, providing so be easily recognisable. We sent photography
much enthusiasm along the way. to Aardman for approval and tweaks, as they
know Wallace and Gromit like no one else.
What was your planning process for this Their positive feedback had us smiling for
cake? days!
The planning process was a bit more
complicated than our usual cakes, as Wallace We carved the fruitcake using templates to
and Gromit are licensed characters. The first get the curve of the mixing bowl and the
step was to sketch up a design and then with ‘cake finisher’ at the end just right. Then
slightly knocking knees, visit the lovely folk at all the fruitcake was covered in marzipan
Aardman Studios. It was one of those pinch- and ultimately, in fondant or gum paste. We
yourself-to-see-if-it’s-real moments as we sat used airbrushing, powders and cocoa butter
with Merlin, the creative director of Wallace painting techniques to colour the machine.
and Gromit, discussing our designs. We are hugely grateful to Rolkem for donating
the colours that we used, particularly their
They could not have been more helpful and awesome metallics.
thankfully, they loved the design. One of our
favourite moments was introducing Merlin to The detail work was incredibly time-
the joys of modelling chocolate and watching consuming. It is the small details that make
him make Wallace’s head. Apparently much Wallace and Gromit’s machines so much
stickier than plasticine! fun and give them their unique character -
name tags for the chickens, Wallace’s ‘Bake
From there, it was a case of taking that sketch Expectations’ book and over one and a half
and making it a reality. We had drawn a thousand rivets on the machine, each of which
stirring hand… how were we going to make had to be made and placed individually.
that happen? What about the conveyor belt?
And how on earth were we going to make The final finishing touches were airbrushing
cakes appear out of the end of this creation! and dusting powders to make the machine
Some of it was surprisingly easy - who knew look distressed and antique.
that a miniature conveyor belt was an actual
thing! Other parts were really tricky, like the Now, all that was needed was to make the cake
cake delivery part of the cake. In the end, we move, so this year, we put the cake on rollers -
found solutions to all those questions just much better!
through trial and error.
What sort of reaction did you get for the
Bringing the cake to life was a real challenge cake?
because it had to fit around our regular It was brilliant to see the double takes as
business, in the middle of the lovely madness visitors realised the cake was not just cake,
that is the summer wedding season. We but part machine. Also, there are a lot of
developed the design in two halves so we Wallace & Gromit fans out there! As Cake-
could work on it separately, and used fruitcake O-Matic is a cake that moves, a lot of people
as we knew this cake would take hundreds of got pleasure out of filming the cake at work...
hours to create. especially when the cake-delivery-system was
activated to deliver a mini-cake to take away.
How long did it take to make?
We have been working on this cake between One unexpected element of the show was
our other orders for the last nine months. finding out how many people had been
Though we haven’t been keeping a tally, we touched in some way by the care they or
Raise some dough for Bristol
estimate it has been about 400 hours of work their family members had received at Bristol Children’s Hospital!
that has gone into it! Children’s Hospital. We heard so many stories
of genuine compassion, gentleness, respect Wallace & Gromit’s Grand Appeal
Did anything go wrong in the process of and quality treatment during really difficult works to transform the lives of
making it? times. Well over £1,000 was raised in the three sick babies and children at Bristol
There were lots of small things along the days at Cake International which is brilliant Children’s Hospital. Since 1995, The
way, as with any big project, but Gromit was and we are hoping to raise more funds,
Grand Appeal has raised over £40
definitely the most challenging part. We as Cake-O-Matic is now on display at the
ended up re-making him three times! His Gromit Unleashed shop at the Mall at Cribbs
million to support patients and their
head is so large and heavy and he is perched Causeway, Bristol, until Christmas. Our thanks families. The Grand Appeal’s BIG Bake
precariously over the cake. It was essential for to all those who have generously donated so is asking budding bakers to whip
him to look absolutely right so it was worth far to Wallace & Gromit’s Grand Appeal, the out their whisks and preheat their
the work. Bristol Children’s Hospital Charity. ovens in aid of this sweet fundraising
campaign. Anyone can take part and
Tell us about the cake inside, what type of If you could make this cake again, is there you can hold your BIG Bake at any
cake did you bake? anything you would change?
time throughout the year. The money
We baked our delicious boozy fruitcake, Due to time restrictions, we couldn’t fit
layered with marzipan and sugarpaste. We gadgets to make the chickens bob up and
raised will support Grand Appeal’s
knew the project would need to take place down (as if they were laying eggs). That would £1.5million Home from Home Appeal,
across a fairly long time frame so fruitcake have been really fun! to fund new family accommodation at
was pretty much the only way to go. Bristol Children’s Hospital.
Tell us about how you decorated the cake For more information about Peboryon, Get involved with a free fundraising
The aim with all our cakes is that as much visit: www.peboryon.com pack from www.BIGBake.org
as possible of what you see is edible - even
MAGAZINE 59
Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews
Ask the Expert

Cake Conundrums and Decorating Dilemmas!
Flooding Consistency Drying Times
Q: How do you know when your icing is at the Q: How long should I leave royal icing to dry?
prefect consistency for flooding? A: If you are coating a cake, leave each coat
A: This really depends on what you are overnight to fully dry before coating again.
working on. For example, for a flat collar, panel Always do the top first then the sides. If
Eddie Spence MBE or plaque, the cut should be 9-10. By this, I
mean when you draw a palette knife through
coating a square cake, do the top first then
alternative sides.
the flood out (runout) icing, the line should
disappear at the count of 9 or 10. If you are If you are doing scroll work, shells, or drop
Eddie started his career as an apprentice
working on a radius curve, the cut should be line work with over piping, do not do any
baker for J W Mackie in Edinburgh. He
went on to study confectionery and cake no less than 16. more than two lines at a time. By this, I mean
design and began teaching the skills he had if over piping a line, do the first line around
learnt at a wealth of prestigious colleges. Colouring Royal Icing the cake then go back and do the over piped
Eddie’s renowned royal icing skills have Q: What is the best method for colouring royal line. Or if you are over piping on shells, do the
earned him the opportunity to decorate icing? shells around the whole cake and then over
many cakes for the Royal Family, including A: To keep control, weigh your royal icing and pipe.
Her Majesty The Queen’s Golden Wedding add drops of liquid colour using a dropper.
Anniversary cake and her Diamond Jubilee Keep a note of the measurements so that if Tip Choice
celebration cake. He received his MBE from you run out, you can easily make it again. Q: What is your favourite piping tip and why?
Her Majesty The Queen in the 2000 honours. When colouring royal icing, do not use paste A: One of my favourite piping tubes is a No.1
Eddie was delighted to receive the Lifetime colours. If the icing is to make collars or by PME. You can pipe very delicate items, do
Achievement Award at the Cake Masters runouts, only use vegetable liquid dyes that do outline work for collars, runouts and pressure
Magazine Awards in 2014. Having taught for not contain glycerine, glucose or glycerides, piped figures. I also like using it for script
over 60 years, now semi-retired, Eddie still otherwise this will cause the colour to bleed writing on cakes.
enjoys passing on his skills to students and and will attract moisture.
holds classes in Bournemouth, UK.
Pressure Piping
Tough Squeeze Q: What is pressure piping and when should
Newbie Notes Q: I find it really hard to squeeze royal icing I use it?
Q: Which techniques do you suggest a newbie out of the piping bag - what should I do? A: All royal icing is a form of pressure piping
to royal icing learns first? A: This could be due to an incorrect mix so to speak, as you gently squeeze the piping
A: The most important technique to learn of your icing, such as too much icing sugar bag to make the royal icing come out of the
first is to make sure your icing is correct, as all added. If you over beat the icing, this also tube. The main use though is for piping
your work streams from the royal icing you are makes it very difficult to pipe with. figures, coats of arms, animals, birds etc. All
using. Invest in good quality equipment such as figures are derived from rounds, ovals, pear
PME piping tubes, a mixer, a couple of palette You could also be using a piping bag that is too shapes, bananas and S scrolls. Once you have
knifes, side scrapers and a straight edge. big. This makes you squeeze a lot to get the mastered the skill of pressure piping, you can
Practice doing drop line work, scrolls, pressure icing out. I always make my piping bags using virtually pipe anything. Not everything can be
piping, shells etc. As the saying goes, practice, pure greaseproof paper and change the bag done by using a mould, so you need to have
practice, practice makes perfect! every 20 minutes. piping skills to personalise certain things.
Brittle Strings Another thing is there could be some dried

Q: My royal icing is brittle and breaks when icing in your piping tube – so make sure you
doing string work. What am I doing wrong? clean them out correctly.
A: Use my recipe (on
www.cakemastersmagazine.com) to make
sure the icing is beaten to off peak consistency.
When piping the lines, do not drag the line,
let it drop naturally, and don’t make the line
too long as the weight of the icing will make it
break. Always change your piping bag every 20
minutes as the heat from your hand can change
the consistency of the icing and make it weak.
Shiny Icing
Q: How do I make sure my icing will dry shiny?
A: If you are making a collar or pressure
piping, it is best to dry the work under a lamp.
Don’t put the lamp too close to the work as the
heat will burn the icing – approximately 10”
away should be safe. Depending on the size of
the collar, keep it under the lamp until dry (at
least 2-3 hours). It should have skinned over.
Then keep it overnight in a warm dry room and
away from any moisture.
60 MAGAZINE
Find the Missing Magazines!
Find the 12 copies of Cake Masters Magazine

in this messy kitchen for your chance to WIN a year’s subscription of
Cake Masters Magazine!
Email your answers to
!
content@cakemastersmagazine.com
Closing Date: 31st December
IN
R 2016
TOBE
49 | OC
ISSUE
W MAGAZINE 61
Book & Tutorial Reviews

Christmas Cookies to Make and Bake Sweet! Celebrations Brooke Burghley Baking Book
£9.99 Elise Strachan Donation of £3.00 or more
Ryland Peters & Small £20.00 www.thebrooke.org
Murdoch Books
Get into the Christmas spirit with this Following the huge success of her cupcake Brooke is a charity that protects and improves
collection of fabulously festive cookie recipes! business and YouTube channel, My Cupcake the welfare of millions of working horses,
Featuring fun new recipes as well as some old Addiction, Elise Strachan has now turned donkeys and mules that are relied on by
favourites, there is something for everyone her hand to writing her own cookbook. people in the developing world. Following
in this Christmas collection. The book will Sweet! Celebrations is a collection of edible the success of the Brooke Burghley Bake
show you how to turn cookies into ingenious delights and picture-perfect decorations for Off competition, the charity has compiled
decorating ideas, fun festive characters and any occasion throughout the year including a collection of celebrity recipes in this
impressive edible gifts. On top of this, there Halloween, Valentine’s and Christmas. But downloadable baking book. Featuring top
are also plenty of recipes for Christmas this is not just a book for baking experts; Elise baking tips and recipes for Joanna Lumley’s
must-haves from around the world including covers the basics and includes handy tips Lemon & Earl Grey Cake and Jo Brand’s Sticky
German Lebkuchen and Italian Ricciarelli and templates to help even the novice baker Date Cake among others, this book has a small
almond cookies. This is the perfect staple for get to grips with the recipes. With creations but varied selection of tasty treats, and it’s all
Christmas baking that can be used year after varying from cookie bunting, to slime-filled for a good cause too!
year. spiders to a Christmas tree surprise cake,
Sweet! Celebrations has you covered for every
occasion.
Christmas Tree Cake Tutorial

Art 2 Eat Cakes
$19.95
www.art2eatcakes.com
Learn how to make a show-stopping Christmas

tree cake in this online tutorial from Art 2 Eat
Cakes. Broken down into six chapters, Heather
Sherman makes this impressive creation
approachable as she walks you through the
entire process step-by-step. Each stage is
thoroughly explained and Heather’s tips and
techniques really help make this cake feasible
for a variety of different abilities. The tutorial
is lengthy but detailed and simplified enough
to mean that this stunning cake can make an
appearance in any house this festive season!
Join us every Friday for #FreebieFriday for your chance to WIN books,
tutorials
62 and lots of other goodies! Head to Facebook.com/cakemasters
MAGAZINE
Cake Hack Shortcuts, tips and tricks to help

you in the kitchen!
Make your own piping bags from greaseproof paper! Follow these simple steps...
1 Fold a square
of greaseproof
in half to get a
perfect triangle
4 Fold the point at the top over to

create a neat edge and hold the
piping bag together
2
3 Curl the bottom
right point round
and in to meet this
Create a fold in the guideline, then 5 Cut the tip of the piping
centre as a guideline wrap the other side bag and place the
around the cone piping nozzle inside
Product Review!
Couture Luxury Artisan Sugarpaste by Cake Stuff
The new and improved Couture sugarpaste We found the Couture easy to roll out with To finish off our Christmas cake design, we
has been redeveloped by Cake Stuff to just a little cornflour on the surface, and with used some small cutters to create decorations
ensure it achieves a high quality finish a quick rub over with our hands, the surface for the side of the cake. We rolled out some
and it has been very popular with their was perfectly smooth before we even lifted more of the Couture until fairly thin and cut
customers. We decided to have a go with it onto the cake. As we used the Couture out the snowmen, Christmas trees and candy
the improved paste to see what all the fuss to cover the cake, we had no problems canes. All of the cuts were clean with no
is about! with tearing or elephant skin. Any slight dragging or frayed edges on the sugarpaste.
imperfections were buffed away easily, and For these decorations, we added detail by
with a little extra attention, we’re sure sharp painting with dusts and a little clear alcohol.
edges could be achieved without any hassle. After leaving these on foam to dry, they were
easy to attach to the cake. The sugarpaste had
firmed up enough to hold its shape, but not
too much that they would not adhere to the
curve of the cake’s sides.
Moving on to modelling, we added a little CMC

to the Couture sugarpaste to create a little
snowman to sit on top of the cake. Creating
seamless spheres was effortless with this
paste and we soon had our snowman’s body.
Made using ultra-fine icing sugar and the We added colour to create the orange carrot
finest gum tragacanth, Couture is presented nose and the wooly scarf and hat. With a final touch of shimmer spray, our cake
as a luxury sugarpaste with a satin smooth was finished and we were very impressed by
finish. We used the paste to decorate a the results of the Couture sugarpaste. It felt
Christmas cake, putting it to the test for like a luxury product to work with and really
covering, modelling and for use with cutters. does have that satin smooth finish.
On the packet, there are instructions to
knead the paste to activate the natural gums.
Although kneading is standard practice to
warm up the sugarpaste before you start
working with it, we were very impressed at Even with very small pieces of paste, the
how easy the Couture was to manipulate. concentrated colours did not affect the
Despite the cold weather, the paste became consistency and workability of the Couture.
pliable, smooth and silky very quickly. Once the colour was kneaded in and left for
30 seconds, it was ready to use, without any
stickiness.
Cake Stuff are offering Couture sugarpaste for

the introductory price of £12.50 for 5kg until
31st December. Find out more at
www.cake-stuff.com
MAGAZINE 63
64 MAGAZINE
Polar
Tutorial
Create
detailed
expressions
Pals
Use basic
tools to
model
figures
Make
presents to
use on any
Christmas
cake
MAGAZINE 65
Polar
Tutorial
Pals
By Zoe Hopkinson,
Zoe’s Fancy Cakes
Difficulty Rating
Equipment Required
• 8” cake or iced cake drum • Brush for water

• Sugarflair colours: Holly Green, • Small round plunger cutter
White, Orange, Extra Red • Dresden tool
• Small rolling pin • Circle cutters
• White and black modelling paste • Spaghetti
(or sugarpaste mixed with tylose • Cocktail sticks
powder) • Small square of greaseproof
• Non-stick board paper for keeping the topper on
• Knife • Water (or edible glue)
Zoe, from Zoe’s Fancy Cakes, is a Gold
award-winning cake designer based in
Leeds. Zoe started decorating cakes in
2013 as a hobby, and a year later left
her full time career to pursue Zoe's
Fancy Cakes full time. Zoe makes all
kinds of cakes and specialises in figure
modelling. She runs classes from her
home and operates a free YouTube
Channel aimed at helping budding
cake makers.
66 MAGAZINE
Steps 1a-e.
Start by making the polar bear’s body. Roll 1a 1b
a ball of white modelling paste. Roll one
end to make it into a cone shape, keeping
the fatter part as the bottom of the body.
Halfway down the body, press with the
side of your finger to create a curved dent
above the belly. Use your thumbs to push
a small dent into either side of the bottom
of the body, where we will attach the legs.
Add small lines all over the body with the
dresden tool to create a fur effect.
1c 1d
1e 2a
Steps 2a-e.
For the legs, roll a small ball of white
modelling paste about a fifth of the size of
the body. Roll so you thin the piece just off
centre, creating a hip and foot out of the
leg. Squash the hip slightly (the larger end
of the leg) between your finger and thumb.
Using a dresden tool, add two lines into
the top of each foot. Then at the bottom
of each line, add a small horizontal line. 2b 2c
Ensure the top of the leg is diagonal so that
it fits tight to the side of the body.
2d 2e
Steps 2f-i. 2f 2g
Mix a small amount of black and white
modelling paste to create a grey. Make
three small dots for the toe pads and one
larger circle for the centre pad of each foot.
Attach with a small amount of water (or
edible glue). Score small lines down the
legs with the dresden tool to create a fur
effect. Attach the legs to either side of the
body using a small amount of water (or
edible glue). Place on greaseproof paper
to prevent the figure from sticking to the
work surface.
MAGAZINE 67
2h 2i
Steps 3a-c. 3a 3b
For the bear’s fur collar, roll a small ball
of white modelling paste and flatten
it slightly. Create a teardrop shape by
pinching one end of the circle. Add a line
around the pointed edge with a dresden
tool, just up slightly from the edge,
creating a stepped effect. Mark lines along
the outside edge of the paste with the
dresden tool to create a fur effect. Attach
to the top of the body with the point on
the bear’s chest pointing downwards. Add
a piece of raw spaghetti through the body,
leaving about an inch showing.
3c 4
Step 4.
For the head, make a round ball of
modelling paste, approximately a fifth of
the body size. Pinch either side for the top
of the furry jawline and push your thumbs
in at the centre slightly to create eye
sockets. Use a dresden tool to draw lines
at the very edge of each side of the face
to create a fur effect.
Steps 5a-e.
To make the snout, roll a cylinder of grey 5a 5c
paste slightly smaller than the head. Pinch
one end at the top slightly. At the other
end, create a line with the dresden tool
from the nose down to the bottom of
the mouth. Add a small ball of grey just
underneath the snout for the jaw. Add
a small piece of spaghetti to the back of
snout. 5b
5d 5e
Steps 6a-e. 6a 6b
Push the snout onto the face. Using a
cocktail stick, add two small eyeholes
just above the snout. Fill the eye holes
with two tiny balls of black modelling
paste. Cut a very tiny circle of white into
semicircles and add to the top of each
eye. Using white food colour or white
modelling paste, add two tiny dots to
each eye.
68 MAGAZINE
6c 6d
6e 6f
Steps 6f-j.
Using black modelling paste, roll a small
oval and pinch it slightly on two sides to
create a rough triangle. Stick the nose
to the end of the snout. Using a cocktail
stick, poke small holes into the side of
the snout on both sides. Make two small
teardrop shapes for the ears, pressing into
the centre to create the shape. Stick the
ears onto the head. Roll two tiny black thin 6g 6h
teardrop shapes for the eyebrows and stick
just above the eyes. Place the head onto
the body by carefully pushing it onto the
piece of spaghetti.
6i
6j 7a
Steps 7a & b.
Roll two sausage shapes in white modelling
paste the same length as the body. Add
two lines to one end of each arm to create
fingers. Down the bottom side of each arm,
indent lines to create a fur effect. Attach
the arms to either side of the body using
water or edible glue. Position how you feel
looks best. I have kept one down by his
side and one up towards his head. Push on
firmly.
7b 8a
Steps 8a-c.
To make the present, colour a small
amount of modelling paste red and roll it
out to a couple of millimetres thick. Using
a small round plunger cutter, cut out circles
of thinly rolled white modelling paste and
stick onto the red strip. Curl the strip to
create a cylinder. Roll a thicker piece of red 8b
and cut a larger circle out for the present
lid. Cover in white dots to match the
present.
8c
MAGAZINE 69
Steps 9-e.
For the penguin, roll a small white ball of 9a 9b
modelling paste for the penguin’s head
and a larger slim teardrop shape for the
body. Roll out some black modelling paste
and cut out two small circles at one end
creating a point. Roll another piece of
black, this time a rectangle just longer than
the body that wraps around the back of
the body, from one side of the body to the
other.
Attach the rectangular piece to the back of
the body, pinching slightly at the bum to
make a tail. Add the piece with the point
to the head, wrapping it around the ball
shaped head so that it leaves a white area 9c 9d
at the front of the face.
Roll a pinch of orange modelling paste
into a tiny teardrop shape and stick the
rounded end to the face, leaving the
pointed end sticking out. Run a knife up
both sides of the beak and slightly onto the
white of the face. Poke two eyeholes with
a cocktail stick and fill with two tiny balls
of black modelling paste. The same as with
the polar bears eyes, you can add a small
dot of white to each eye either with food
colouring or a very tiny piece of modelling
paste. Sit the penguin on the present. Roll
two small pieces of black for the penguin’s
wings and attach to the body, bringing 9e 10a
them onto the front of the present.
Steps 10a & b.
Make a bow for the present lid. Roll out
some white modelling paste to about 1mm
thick. Cut out one long rectangle, one short
rectangle and two long triangle shapes.
With the longest piece, fold over each end
to meet the centre and create the bow.
Wrap the short rectangle over the centre
of the bow where the folded ends meet.
Stick the two long triangle pieces onto the
present box lid and then stick on the bow.
The present lid can then be leant against
the present.
10b 11
Step 11.
You can make extra smaller presents to put
around the polar bear to create a busier
looking Christmas scene. I have chosen
some green and red presents. Make small
cubes with modelling paste, decorate them
with stripes and polka dots and add a bow
to the top.
Leave the models overnight to harden up
before moving them onto a decorated cake
or cake board. You can make the figures a
few weeks in advance.
TIP!
If attaching on top of a
fruitcake, just put a small
dot of royal icing under
the models to stick them
in place. You shouldn’t
need to dowel a fruitcake
as it will take the weight
of the figures. If adding to
a sponge cake, you may
want to add a dowel into
the cake below the polar
bear to ensure he doesn’t
sink into the cake.

Zoe and her cakes, visit:
www.zoesfancycakes.co.uk
or find her on YouTube.
70 MAGAZINE
Melt
!
ew
N
o u r
s
Col
e l t
Mould
M
No Hydrogenated Fats Drizzle
rainbow dust Pipe

colour melt buttons
are versatile and
easy-to-use! just
#MELTANDCREATE
Available in 8 colours!
Dip
MAGAZINE 71
Find us on: www.rainbowdust.co.uk & Have Fun!
How’d
They Do
That?!
Amazing cakes, demystified!
Red Roses Christmas Tree Cake

By Rocío Cuenca, Little Wonderland

Rocío and her cakes, visit:
www.littlewonderland.es
72 MAGAZINE
Carving the Cake

1. Place the 8” cake on the drum and the 6” cake on a cake board. The height of
each cake should be around 4”.
2. Measure the exact height of both cakes and draw them on a piece of paper,
one on top of the other. On top, draw a triangle 8” wide and 12” high. This
will give you the size at which you have to trim the two spare cake boards (as
shown).
3. Place the 8” cake on a turntable and put the largest of the cake boards you
have just trimmed on top. Stick a toothpick in the centre to stop it moving
around. Use a serrated knife to trim the cake so it goes diagonally out from the
side of the cake board on top to the drum at the bottom.
4. Use the same method to trim the 6” cake. Use the larger cake board that will
sit at its base first, then turn the cake and use the smaller cake board.
5. Crumb coat both cakes with buttercream or ganache and then cover with
red fondant.
6. Cut and push three dowels into the larger cake. Using some royal icing to
attach it, place the smaller cake on top.
7. Model a cone with RKT, making the base the same width as the small
cake board and the height enough to make the entire cake 12” tall (use your
drawing from Step 2 to work out the height).
8. Cover the cone buttercream or ganache and then with red fondant. Apply
some royal icing to the top of the cake to attach the cone.
Rolling the Roses Finishing Touches

1. Roll out some red fondant and cut 1” 1. Roll out the white flower paste so it is fairly
wide strips. thick and cut out a star shape. If you want it
to come out perfectly, you can first make a
stencil on a piece of paper. When done, push
2. Place the strips on a foam pad and
a toothpick into its base.
roll a ball tool along the edges to create
ruffles.
2. Score some lines from between the points
to the centre of the star using a knife tool.
3. Fold the width of the strip to create
a 90º angle which will be used to stick
the rose to the cake. Start gently rolling 3. Roll out some more flower paste until it’s
up the strip, with the folds sitting thin enough for the snowflake paper punch.
outwards. Cut it into strips and leave it to dry for five
minutes.
4. Stick the folded end on the cake
by brushing its surface with a little 4. Cut out snowflakes with the paper punch.
water. Use a brush handle to add some
pressure to make the folded part stick.
5. Brush one side of each snowflake with
Continue to roll up the strip, sticking it
edible glue and dip it into a dish of edible
onto the cake as you go.
glitter. Do the same with the star, but in this
case, covering both sides. Leave to dry.
5. When the strip is finished, continue
the spiral with another strip. Keep
6. Attach the snowflakes to the cake with a
building up the rose with these strips
little royal icing and push the star topper into
until it has reached the desired size.
the top of the cake.
6. Make more roses of different sizes

7. Finally, attach some sugar pearls dotted
to fill the empty spaces. Make sure
around the cake. Once the icing has dried,
you build up from the base of the cake
brush them with edible glue and apply some
so the roses can rest on each other
edible glitter with a clean brush.
slightly.
MAGAZINE 73
After the success of Birthday Mischief Managed last year, this magical
group of cake artists have returned to celebrate the new film in J.K.
Rowling’s wizarding world: Fantastic Beasts and Where to Find Them.
Unearthing new creatures and bringing them to life through edible
mediums, this fantastical collaboration is organised by Mitchie Curran,
aka ChefMitchie. We spoke to her about her latest adventure....
Tell us about your collaboration

Fantastic Beasts and Where to Find Them is an A
to Z textbook of magical creatures that have been
featured in the Potter film series and publishings of
J.K. Rowling. Each artist has dressed for the occasion
and transformed themselves into a Magizoologist.
They've studied their beasts intently and shared
their documents too!
Our magical community, founded in July 2014,

comprises some of the world’s most esteemed
personalities and award-winning artists in the food
industry. Audiences may recognise work styles
and faces among the group from hit television
competitions and series: Cake Wars, Duff Till Dawn,
Amazing Wedding Cakes, and more. In 2015, we
celebrated J.K. Rowling’s birthday on July 31st,
which coincidentally is Harry Potter’s birthday. Our
artists chose locations inspired by the books and
movies. An added challenge included incorporating
one to three twists, ‘Easter Eggs’ for J.K. and fans
to find. Some of the sentiments included J.K.’s
birthstone and favourite flowers (larkspur and lily).
Artists also included an orange support ribbon in
memory of her mother which remains a tradition in
our second term.
This year's production crew, or ‘Backstage Partners’,

include Suzanne Neri-Medal of CAKELDY in San Jose,
CA, Mike Guerrero of Mad Mike’s Cakes in Round
Rock, TX, and Teresa Darr from Clermont, FL. This
year’s video was produced by Mitchie Curran; she
hired Shelly Guevara of Video by the Bay in North
Bend, OR, to create a movie-like experience in sugar
and cake.
Featured cakes: Karen-Keaney and Isabel Tamargo
74 MAGAZINE
What inspired you to do this theme?

Our second term celebrates J.K. Rowling's screenwriting
debut and newest movie trilogy. Fantastic Beasts and Where
to Find Them premiered in November 2016. It takes place
70 years prior to the wizard hero with the scar we've known
and loved all these years. Newt Scamander will become the
new wizarding household name!
Tell us about a few of the pieces

that have been made
For this collaborative effort, each artist was asked to
choose a beast to study. Then, using sweet mediums, they
could create their beast, something it produces, its habitat,
anything they wanted...but they were only allowed to use
their imaginations and the book’s descriptions. Because
some of the beasts have already been revealed in previous
movies, some were removed from the list inside the
textbook. Our members show you how they connected to
Newt Scamander's descriptions...and they nailed it! Before
you see the movie, check out the tiny textbook set, it's worth
the small coin (proceeds benefit Comic Relief).
How many members were in your

collaboration?
We had a total of 80 in the group, however, several

had to drop out for various reasons. In total, we had 40
participate.
How did you decide on this group

of people?
The dedicated group at Birthday Mischief Managed were
asked to join by electronic ‘Owl’ invitations by its founder,
Michelle ‘ChefMitchie’ Curran of Mitchies Munchies in
Las Vegas, NV. This was not an easy task. Most of our
alumni from the previous term stayed on board for the
second instalment and we had many requests to join
us for another go! Shortly after our debut in 2015, our
group reassembled to plan a celebration for the much
anticipated arrival of the newest wizarding trilogy.
Witnessing the transformation of members into their
characters was only half the fun. Our biggest challenge
was resisting the urge to research pictures of our
assigned beasts. The group has made sweet magic. My
only regret is not having a pet Kneazle.
Featured cakes: Kay Gajra and Vicky Turner

MAGAZINE 75
Did anything go wrong during If you were to do another

the process? collaboration, how should others
Deadlines are difficult to meet, THE CHASE IS get involved?
REAL! Ask anyone that heads a collaboration. Life
We are definitely on hiatus for 2017, but will
changes in an instant and though we had a year to
continue to update the Birthday Mischief Managed
plan accordingly, I had a number of virtual knocks
Facebook page. Interested witches and wizards
on my virtual office door. I am guilty of missing
should follow along and subscribe. We often have
my own deadline… in fact, my contribution is still
giveaways and are on the lookout for wizarding
incomplete; which worked out well for me because
creations of all kinds. Tag us so we can find you!
of my beast’s ability to cloak itself.
#BirthdayMischief
If you were to do it again, what

would you do differently?
Take a year off, plan, save. Producing an annual
For more information and
collaboration is intense. Between regular work, last to see all of the cakes in
minute work, travelling, and pressing deadlines, I
startled myself awake at my PC a few times. In the the collaboration, visit:
first year, costs for production were minimal. This
year, I sticker shocked myself! I also need to let go Birthdaymischief.com
of the reins a bit when it comes to administrative
work. I am so accustomed to working alone, I forget
that there are others that have graphics experience
and more who may be able to pitch in.
76 MAGAZINE
Featured cake: Heather Sherman
Rustic
Tutorial
Winter
Simple
trees finish
the look
Easily create
a bark texture
using a Karen
Davies Mould
Keep the
decorations
white for a
subtle wintery
feel
MAGAZINE 77
Rustic Winter
Tutorial
By Alice Davies
Karen Davies Sugarcraft Ltd
Equipment Required
• 6” round 4” tall cake, covered in • PME Snowflake Plunger Cutters
dusty blue sugarpaste • Patchwork Cutters Countryside
• 8” round 6” tall cake, with its top Silhouette Set – Tree
surface covered with a disc of white • Silver dust colour
sugarpaste • Black dust colour
• 12” round 4” tall cake, covered in • Periwinkle Blue dust colour
white sugarpaste • Navy Blue dust colour
• 16” cake drum covered in dusty blue • White Magic Sparkles
sugarpaste • Selection of dusting brushes
• Rustic Woodland Bark Mould by • No.2 piping nozzle
Karen Davies Sugarcraft • Heart cutter, 6cm wide
• Winter Wreath Mould by Karen • Tweezer scissors
Davies Sugarcraft • Rolling pin
• Rustic Cable Knit
Mould by Karen
Davies Sugarcraft
Multi-award-winning cake decorator, • Karen Davies
Alice Davies, teaches and designs Marshmallow or
moulds for Karen Davies Sugarcraft Vanilla Sugarpaste
Ltd. Alice has a background in Fine • Sugarpaste coloured
Art and also studied makeup and with a small amount
of grey and dusty blue
prosthetics before starting cake • White flower paste/
decorating in 2013. gum paste
• Lustre spray
• Cornflour
Difficulty Rating • Edible glue
• Trex (vegetable fat)
• Isopropyl alcohol
• Royal icing
• Dresden tool
• Cutting wheel
Step 1.
Knead approximately 162g of white
sugarpaste until smooth. Dust the Rustic
Woodland Bark Mould with cornflour, turn
it over and tap out any excess. Roll the
paste out until it is roughly the same size as 1 2
the mould. Place the paste onto the mould
and begin by pressing the edge of the paste
into one end. This will secure the paste.
Roll the paste firmly down the length of the
mould until you begin to see the pattern
through the back. Turn the mould over and
use the tab to gently pull back and release
the paste. Use a cutting wheel or a palette
knife to trim away any excess.
Step 2.
Use Periwinkle Blue dust colour and a
medium dusting brush to begin to dust
the creases and detail in the bark design.
Go over some areas with Navy Blue dust
colour, as well as the top and bottom 3 4
edges. Add a small amount of Black
dust colour to the deeper areas and add
highlights with a light dusting of Silver.
Finish by lightly spraying the bark with
lustre spray. Attach to the side of the 6”
deep middle tier using edible glue. When
joining the next piece along, the join will
be well disguised within the bark pattern.
The final piece will have to be trimmed for
size – aim to position this join at the back
of the cake.
Step 3.
Once you have completed one layer around
the cake, you need to build upwards. For
this, mould some bark pieces in the same
way but once out of the mould, measure
approximately 7cm in height. Cut across
78 MAGAZINE
the bark at varied angles using a cutting
wheel to get a jagged top edge. Use a 5 6
dresden tool to add more lines and detail
to the jagged edges. Gently smooth down
the top edge of the first layer with your
finger before attaching the next piece
above and blending it with a dresden tool
or damp paintbrush.
Step 4.
Use the heart cutter to carefully cut out
four evenly spaced hearts from the bark
tier. Roll out some dusty blue sugarpaste
thinly and cut out four hearts to insert
into these spaces.
Step 5. 7 8
Roll out a long sausage of white
sugarpaste thinly. Use a cutting wheel to
cut one edge straight and then carefully
cut along the top in a wavy line to create
the outline of hills. Attach this piece
around the bottom of the top tier, with
the join at the back of the cake.
Step 6.
Repeat Step 5 but with a smaller sausage
of paste to create smaller hills to attach in
front of the first strip.
Step 7.
Rub your work surface with thin layer of
Trex. Roll out some white flower paste 9 10
thinly. Use the tree out of the Patchwork
Cutters Countryside Silhouette Set to cut
out eight trees. You may need a cocktail
stick to help pull away the paste from the
branches. Set these aside to dry overnight
on a piece of sponge.
Step 8.
Use the Winter Wreath Mould to make
large and small fir branches in white
sugarpaste. You can use small tweezer
scissors to cut into the fir at an angle and
create further detail. You can also mould
acorns and poinsettias. Give all of these a
light mist of lustre spray before attaching
at random around the base of the bottom 11 12
tier.
Step 9.
Use the Rustic Cable Knit Mould to make
four of the larger knitted hearts in white
and attach to the centre of the hearts on
the middle bark tier.
Step 10.
Mould the thin plait of cable knit in blue
sugarpaste and attach it around the
outside of the hearts on the bark tier.
Mould the medium sized rope of cable
knit in white and attach around the base
of the middle tier.
13 14
Step 11.
Make up a piping bag of royal icing with a
No.2 nozzle. Pipe dots of snow of various
sizes above the hills on the top tier, on the
top of the cake and around the board.
Step 12.
Once the trees have dried, use Silver dust
colour mixed with isopropyl alcohol to
carefully paint little lines along the trees
to create a birch effect. Attach clusters of
trees on each tier using royal icing.
Step 13.
Roll out some white sugarpaste thinly and
use two different sized snowflake cutters
to cut out snowflakes. Attach these
randomly around the middle and bottom
tier. For more information about Karen
Step 14. Davies Sugarcraft and their products,
Brush a thin line of edible glue on the visit: www.karendaviescakes.co.uk
top edges of the hills on the top tier. Use
a paintbrush to carefully brush magic
sparkles along these lines of glue. Magic
Sparkles can be ground down to become
finer using a pestle and mortar or the
back of a teaspoon. I have attached larger
flakes on the top hills and smaller flakes
on the bottom hills.
MAGAZINE 79
NEVER MISS AN ISSUE
STEP
STEP-BY-
AZIN G CAKES ISSUE 50
RATE AM
2016
NOVEMBER
D DECO £3.95
N TO MAKE AN
LE AR
CAKE MAS
TERS MAG
• Easy to follow step-by-step projects

AZINE
O
• Recipes, competitions, expert advice
L E A R N T IS MAS
CHRISETC
H SP IAL
MAKE T
S IL E N T • The latest cake trends and techniques
N IG H T C H R IS TM A S
CAKE! C O M P- E24TIWITINNOERNS
• Each issue packed with cakespiration
8WIN!
24 DAYS
Festive TH
£2 ,8 00 W ORES !
Cake OF PR IZ
Projects
• Interviews, cake shows and
£100 OR
competitions + much more!
CAKE DÉC G
GOODY BA
R ECIPATEIOS
NS
COLLABOR
ION
NOVEMB
INSPIRAT
ël
Tartan de No l
es
Santa Cooki Cake Tutoria
+MORE!
ER 2016
Stocking Tutorial
Christmas t
Projec
ISSUE 50
ORDER FORM
YES, I would like to subscribe to Cake Masters Magazine by Direct Debit Essential information for all payment types
and pay £35 per annum.
Title Forename Surname
Instruction to your Bank or Building Society to pay
__________ ______________________ ______________________
by Direct Debit
Service User Number 442602 Address ______________________________________________________

FOR CAKE MASTERS LTD OFFICIAL USE ONLY
This is not part of the instruction to your Bank or Building Society ______________________________Postcode________________________
Telephone (Including area code) Mobile
CMMDEC16 _____________________________ _____________________________
To the Manager Bank Building Society Email ________________________________________________________
Overseas and other UK option, payment by card or cheque

£38.00 12 issue annual UK subscription
Address ____________________________________________________________
£64.00 12 issue annual Europe subscription
___________________________________________________________________ £68.00 12 issue annual Rest of the World subscription
____________________________________Postcode________________________ I have enclosed a cheque payable to Cake Masters Ltd
I will organise a bank transfer to Cake Masters Ltd, Sort Code 09-1-27,
account no.87005154, please make your reference your full name.
Name of Account Holder(s) Branch Sort Code
I would like to pay by credit card - please complete the card details below
Card no.
Bank Building Society/Account Number Reference Number Issue no.
Expiry date 3 digit security code Start date
Instruction to pay your Bank or Building

Signature (s)
Society. Please pay Cake Masters Ltd Direct
Debits from the account detailed on this Signature_________________________________Date________________
instruction subject to the safeguards assured
by The Direct Debit Guarantee. I understand
that this instruction may remain with Please send your completed form to Cake Masters Magazine
Cake Masters Ltd and, if so, will be passed
Date ___________________________
electronically to my Bank/building Society.
Subscriptions, Unit 8, The Old Silk Mill, Tring, Hertfordshire, HP23
5EF United Kingdom. For help, please call 01442 820580
T&Cs If you are paying by Direct Debit, once we have received your order we will write to you confirming your payment dates at least 10 days before your first payment is claimed. Payment will be shown on
your bank statement as Cake Masters Ltd. There is a no refund policy for the first 12 months of the subscription.
80 MAGAZINE
SUBSCRIBE TODAY
% O N T H E
SAVE 26
H O P P R I C E
S
Subscribe in 3 easy ways...
www.cakemastersmagazine.com
01442 820580 Please complete
Overseas readers the order
+44(0)1442 820580 form opposite
MAGAZINE 81
Social Snippets
Join the conversation!
Ruth Rickey
Whether it’s on Facebook, Twitter or Instagram, we see some
amazing stuff online. Here’s this month’s round up…
Inspiration or Imitation?
Each of us is an artist. Each of

us has a creative soul that aches
to release our art in the form of
something edible. Unfortunately,
we are not all original.
So what is the difference

between copying someone’s
design and being inspired by
someone’s design? Inspiration
typically will draw on multiple
sources, whereas copying draws
on just the one. People like to
say that there is nothing new
being created; that it has all Modelling is such a great decorating
technique to practice over Christmas
been done before. I’m not so
– we’ll take our inspiration from these
sure. cheeky chipmunks by Sweet K Cake
WOW – what an impressive wedding
cake by Victor Manuel Diaz Jimenez!
Design!
I think that if you open yourself
up to the world, you will be
able to draw inspiration from
everything you experience.
To progress as a sugar artist,

we must learn to experiment, to
pull from many sources and to
be willing to fail. If you choose
to only copy designs, you won’t
grow as much as a decorator.
The next time you see a cake Natalie Sidesurf has outdone herself with
you like, use that as a starting this amazing cake bust of Mike Ehrmantraut Winter Wonders! We love
from Better Call Saul and Breaking Bad. So
point only. Then think about what these cupcakes by Truly
detailed and so lifelike! Madly Sweetly Cupcakes that
other design elements you can
incorporate. Change the colours, we spotted on Instagram.
textures, shapes of the cake.
Add in elements from nature,
from art museums, from fashion.
Allow yourself to be influenced
by the entire world of art, not just
The Tattooed
one cake. I promise, it will make
Bakers have
your creative soul sing! done it again!
We have
For more information, visit: been whisked
www.ruthrickey.com away into a
www.sugargypsy.com magical world
of cake by
We know it’s all about Christmas now, this impressive
but we couldn’t help sharing this cake unicorn cake!
featuring the holiday’s spooky prede-
cessor! Amazing work from Little Cherry
Cake Company.
Join the conversation…

82 MAGAZINE Follow us on Twitter @CakeMasters - Like our Facebook Page
www.facebook.com/cakemasters - Follow us on Instagram @cakemasters
INSIDE THE
JANUARY ISSUE
One Tier Wonders!
TRANSFORM
YOUR CAKES
WITH SIMPLE
2D TOPPERS
COLLABORATIONS
CAKESPIRATION
TOP TIPS
+ MORE!
On S
ale 2
2nd
Dece
mbe
r
DELICIOUS GUILT FREE ELISE STRACHEN OFFERS SAFETY SEAL TUTORIAL

RECIPES EXPERT
229
ADVICE WITH THE CAKE BOTANIST
SBFProgram_TEXT SI.indd 228 23/05/2016 9:14 am
MAGAZINE 83
Couture is the new

Great British sugarpaste
everyone is talking about
Made in the UK using ultra-fine icing Hundreds of busy cake makers have
sugar and the finest gum tragacanth already switched to Couture as their
to create a flawless, satin smooth finish preferred brand and we think you will too,
for those special cakes so why not give it a try?
Available in white and ivory in 2½kg and We’re so confident you’ll fall in love with
5kg packs, Couture offers luxury quality Couture that if you try it and still prefer your
at an everyday price old brand, we’ll give you your money back*
cake-stuff.com/couture
stock up
before the end of the year
5kg Couture
for only
£12.50
**
£19.95 RRP
£14.95 our normal price
*see website for full product information and T&C’s
**trial price of £12.50 for 5kg white / ivory applies until 31.12.16
No limit to how many you can order at this price. Even lower prices
available to Trade / Wholesale customers – see website for full details
Our normal selling price of £14.95 applies from 01.01.17
Couture sugarpaste is made exclusively for Cake Stuff.

Over 7,500 top baking, cake decorating and sugarcraft products
in stock at fantastic prices, ready to be delivered straight to your door.
cake-stuff.com
facebook.com/CakeStuff.Ltd @CakeStuffLtd
84 MAGAZINE

Cake Masters 2016 51

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Cake Masters 2016 51

Uploaded by

Copyright:

Available Formats

ISSUE 51 | DECEMBER 2016

USA Representative - Patty Stovall

Wonderful winter is here! Inside this issue is lots

All templates for tutorials

Like our Facebook page

Tutorials Competitions Recipes

Made in the UK by Sugarflair - the

£64.95 (RRP £103.60)

This stunning Virginia Hayward Colour Melts are

Glamour Stacking Mugs

The Winter Spice Set includes

Cake Masters Magazine

Following all of your nominations, our winners were decided upon by

The Cake Masters Magazine Awards 2016 was a truly wonderful

Novelty Cake Award Sponsored by

‘This feels absolutely amazing. I

Cookie Award Sponsored by

‘I would like to thank the people who

Wedding Cake Award Sponsored by

‘Thank you to Rosie and Cake Masters

Modelling Excellence Award Sponsored by

‘When I heard my name being

Cake Hero Award Sponsored by

‘There just isn’t a lovelier category

Best Retailer Award Sponsored by

Royal Icing Award Sponsored by

‘This is just amazing. I never ever

Collaboration Award Sponsored by

‘It’s been absolutely amazing and I can’t

Best Show Piece Award Sponsored by

‘It feels incredible. It’s been really

Best Cake Support Award Sponsored by

‘The finalists weren’t listed for this award,

SAVE THE DATE: 4th November 2017

Cupcake Award Sugar Flowers Award

Best Product Award

Best Book Award

‘I’m absolutely thrilled; I really wasn’t expecting it! I loved

Best Magazine Cover Award

‘I am so excited! I was up against so many talented people,

Best Learning Experience Award

Cake International Best in Show Award

‘I am absolutely overwhelmed, I never thought that this would

Cake Artist of the Year 2016

• CakeFrame Minion Kit

How to Make a Basic Minion: 1 2

Step 10. 11b 11c

For the Double Standing Minion:

I wanted to give Cake Masters

Alternative Arms (a & b): a b

Receive 20% OFF the

Melt the wax, dip the

FREE UK DELIVERY ORDER BEFORE 4PM FOR

Celebrity chefs were in attendance to show and demonstrations

For more information, visit:

Image Credit: Kimberley Archer Photography

… enjoyed seeing the amazing cakes at Cake

Cake International was held at the NEC in

The three-day event was opened by master

The show was packed full of stunning cake

There were a record-breaking number of

Cake International is back 17th-19th March

We are looking forward to…

ingredients she includes, from coconut milk