C hic & U nique

3 0 f r e s h d e s i g n s t o b r i g h t e n s p e c i a l o cc a s i o n s

celebration

Cakes

Zoe Clark

PRETTY IN PINK
I love visiting flower markets in the summer months and seeing
florists’ buckets filled with huge heads of beautiful hydrangea,
which can be found in a stunning array of colours.
The sugar hydrangeas are one of the prettiest and easiest
blossoms to create for guaranteed stunning results each time.
For the designs in this chapter I have used a simple buttercream
base and a contemporary pink colour scheme, which would be
the perfect complement to a summer wedding.

58

Pretty in Pink

P

“ ink is the colour of
romance and hydrangeas
are one of the most
romantic flowers, often
seen in bridal bouquets”

Pretty in Pink

59

4 Repeat this process, using both the larger and
smaller stencils and both colours, until you have
stencilled designs all over the cake. For the lower
hanging chandeliers, you will need to hold the stencil
lower down and pipe small dots from the top of the
chandelier to the top of the cake tier to make the chain.

TIP
Be careful not to move the stencil or
you will not achieve a clean result.

1 Bake, prepare and ice your cakes in white sugarpaste
at least 12–24 hours in advance, following the instructions
on page 00. Start by dowelling the bottom and middle
tier of the cake as described on page 00. Attach the
base cake on to the 35cm (14in) square cake board and
assemble the other tiers on top (see page 00), using
white royal icing to secure them all in place. Wrap a
piece of ribbon around the base of each tier and secure
in place with some double-sided tape (see page 00).
2 Mix some black food colouring into some royal icing
until you have a very dark charcoal grey colour. The icing
will darken to black as it dries.
3 Position the larger stencil against the side of cake and
gently hold it in place. Use a palette knife or side scraper
to smear a thin coating of the black royal icing over the
stencil. Ensure that the entire design is covered and
scrape away any excess icing, returning it to the bowl and
covering it with a damp cloth to prevent it from drying
out. Carefully and fairly swiftly, peel away the stencil from
the cake to reveal the chandelier design.

14

M agnificent Monochrome

7 Soften the edges of the flowers on a foam pad using
the ball tool. Take one flower and wrap the petals
around the prepared ball shape centre, overlapping
them as you go. Attach the petals in place using some
edible glue. Take another cut out flower and cup this
around the inner petals to form the second layer. Use
the remaining cut out shapes to make a second flower,
then sit them in a paint palette or small sphere shaped
mould to dry for an hour or so.
5 Paint the grey chandeliers with silver lustre
dust mixed with clear alcohol to make a liquid
paste. Paint on some edible glue around the
candles and dab on a little edible glitter using
a fine paintbrush.
6 To make the flowers, start by rolling two large
marble-sized balls using white flower paste. Thinly
roll out some more white flower paste and cut out
four large flowers using the five petal rose cutter.
Use the points on the petals of the cutter to make
indentations on each petal of the flowers.

8 For the outer petals, cut out ten individual petals using
the large rose petal cutter and some more thinly rolled
out flower paste. Soften the edges of the petals as before
and press them into the paint palette or sphere mould to
shape them slightly. Set them aside to dry a little. When
they are still semi-wet, attach the point of each petal on
the underside of the flower, overlapping them as before.
9 Finish by securing some 1.5cm (5/8in) ribbon around the
cake board.

TIP
For best results, wash the stencil
after each use.

M agnificent Monochrome

15

A ppliqué bunting cookies
These triangular cookies use same romantic colour scheme as the main project. They are
made using an easy appliqué technique – cutting out various shapes from flower paste
and sticking them directly onto the cookie to form a pattern. This technique gives a
textured, fabric-like effect that could also be adapted for use on the main project.
Use a no.4 piping tube to cut out
tiny dots from white flower paste for
the dotty flags. Cut out blossoms
and leaves using different coloured
pastes to make the floral cookies.

YOU’LL ALSO NEED

Triangular cookies, iced in white and shades of pink (see
Templates)

Flower paste: pale, medium and deep pink, green and white

Blossom cutters

Tiny teardrop cutters

No. 4 piping tube

S habby chic fancies
These beautiful fancies are created by using edible paper in a similar method to the
bunting in the main project. They are sure to liven up any summer garden party.
Simply cut out squares from edible paper to a similar size
as the top of the fondant fancy. Stick them in place with a
small amount of edible glue. Cut out small blossoms from
the different colour flower pastes using the small blossom
plunger cutter and arrange them around the edges as part
of the floral design. 

Blue Sky Celebration

YOU’LL ALSO NEED

Fondant fancies dipped in pale blue and/or
pink fondant, in silver cases (see Fondant
Fancies)

Flower paste: white, pale pink and ruby-pink

Small blossom plunger cutter

Blue Sky Celebration 

Chic & Unique
celebration
3 0 f r e s h d e s i g n s t o br i g h t e n
special occasions

contents:

Cakes

Introduction
Tools and Equipment
1 Magnificent Monochrome
2 Autumn Leaves
3 Peridot Peonies
4 Sweet Sunshine
5 Arabian Nights
6 Bridal Beauty
7 Pretty in Pink
8 Blue Sky Celebration
9 Carnival Time
10 Winter Wonderland
• Recipes and Techniques
• Templates and Suppliers
• Index

Zoe Clark

description:

marketing points:

Cake decorating is the perfect way to
celebrate at any time of the year, and
this book is packed with colourful cake
designs for every occasion.

• The art of baking and decorating
cakes at home is enjoying a massive
revival – money saving, creative and
family-oriented

Features 10 chapters, each with a
stunning main cake design and two
co-ordinating smaller treats, including
cupcakes, mini cakes, cookies, fondant
fancies and chocolates.

• Sugar flowers are the most popular
style of modelling for cake decorators
and this book shows crafters how to
create their own beautiful blossoms

the author:
After being inspired by making her own
wedding cake in 2005, Zoe Clark turned
passion into profession. She worked with
some of the UK’s leading cake designers,
including Peggy Porschen, and went on
to launch Zoe Clark Cakes at the National
Wedding Show, where her stand was
labelled the ‘Piece de Resistance’ by
You and Your Wedding magazine.
Zoe lives in London.

Sugarcraft booksales are also enjoying
success; Sweet & Simple Party Cakes (Oct
2008) alone sold over 22,000 copies
worldwide in 12 months

Step-by-step illustrated instructions
cover every essential technique, such as
piping, stencilling and using cutters.

The author has recently won the
Perfect Wedding magazine award for
Best Wedding Cake Designer

Specifications:
PuBlication date:
AUGUST 2011
Size (HxW): 276 x 210mm
Size (WxH): 8¼ x 10¾in
Extent: 128pp
Illustrations colour 200 photographs
Edition: First
Word Count: 15,000
Format: Paperback with flaps
ISBN-13: 978-0-7153-3838-4
Imprint: D&C
RRP: £15.99

NK
PRETTY IN PI

and seeing
summer months
r markets in the
ngea,
I love visiting flowe
of beautiful hydra
filled with huge heads
florists’ buckets
of colours.
in a stunning array
which can be found
easiest
the prettiest and
of
one
are
The sugar hydrangeas
ing results each time.
for guaranteed stunn
cream
blossoms to create
used a simple butter
this chapter I have
would be
For the designs in
r scheme, which
mporary pink colou
base and a conte
er wedding.
lement to a summ
the perfect comp

colour of
“ ink is the
ngeas
romance and hydra
are one of the most
romantic flowers, often
uets”
seen in bridal bouq

P

4 Repeat
this proce
ss, using
smaller stenc
both the
larger and
ils and both
colours, until
stencilled
designs all
you have
over the cake.
hanging chand
For the lower
eliers, you
lower down
will need
to hold the
and pipe
stencil
small dots
chandelier
from the
to the top
top of the
of the cake
tier to make
the chain
.

TIP

Be careful
not to move
the stencil
you will not
or
achieve a clean
result.

1 Bake, prepa
re and ice
your cakes
at least 12–24
in white sugar
hours in advan
paste
on page
ce, follow
00. Start by
ing the instru
dowelling
tier of the
ctions
the botto
cake as descr
m and midd
ibed on page
base cake
le
on to the
35cm (14in) 59 00. Attach the
assemble
square cake
the other
board and
tiers on top
white royal
(see page
icing to secur
00),
using
e them all
piece of ribbo
in place.
n around
Wrap a
the base
in place with
of each tier
some doub
and secur
le-sided tape
e
(see page
00).
2 Mix some
black food
colouring
until you
into some
have a very
royal icing
dark charc
will darke
oal grey colou
n to black
5 Paint the
as it dries.
r. The icing
grey chand
eliers with
dust mixed
silver lustre
3 Position
with clear
the large
alcohol to
paste. Paint
r stencil again
make a liquid
gently hold
on some
st the side
it in place
edible glue
candles and
of cake and
. Use a palet
to smear
around the
dab on a
te knife or
a thin coatin
little edibl
a fine paint
side scrap
g of the black
e glitter using
stencil. Ensur
brush.
er
royal icing
e that the
over the
entire desig
scrape away
n is cover
any exces
6 To make
ed and
s icing, return
covering
the
flowers, start
it with a damp
ing it to the
marble-siz
by rolling
bowl and
cloth to preve
out. Caref
ed balls using
two large
ully and fairly
nt it from
white flowe
roll out some
drying
swiftly, peel
the cake
r paste. Thinly
more white
to reveal
away the
four large
flower paste
the chand
stencil from
flowers using
elier desig
and cut out
n.
the five petal
Use the point
rose cutte
s on the petal
r.
indentation
s of the cutte
s on each
r to make
petal of the
flowers.

Pretty in Pink

58

Pretty in Pink

Format: Paperback with flaps
ISBN-13: 978-0-7153-3838-4
ISBN-10: 0-7153-3838-2
Imprint: D&C
US RRP: $22.99

14

7 Soften
the edge
s of the flowe
the ball tool.
rs on a foam
Take one
pad using
flower and
around the
wrap the
prepared
petals
ball shape
them as you
centre, overla
go. Attac
pping
h the petal
edible glue.
s in place
Take anoth
using some
er cut out
around the
flower and
inner petal
cup this
s to form
the rema
the secon
ining cut
d layer. Use
out shape
then sit them
s to make
a second
in a paint
flower,
palette or
mould to
small spher
dry for an
e shaped
hour or so.

8 For the
outer petal
s, cut out
the large
ten indivi
rose petal
dual petal
cutter and
s using
out flowe
some more
r paste. Softe
thinly rolled
n the edge
and press
s of the petal
them into
the paint
s as befor
shape them
palette or
e
slightly. Set
sphere moul
them aside
they are still
d to
to dry a little.
semi-wet,
attach the
When
the unde
point of each
rside of the
flower, overla
petal on
pping them
as before.
9 Finish by
securing
some 1.5cm
cake board
( 5/8in) ribbo
.
n around
the

TIP
For best resul
ts, wash the
stencil
after each
use.

M agnificent Monoc

hrome

A

cookies
ppliqué bunting

are
project. They
e as the main
ntic colour schem s shapes from flower paste
use same roma
variou
ular cookies
ique gives a
– cutting out
These triang
n. This techn
ué technique
ct.
form a patter
an easy appliq
the cookie to
the main proje
made using
directly onto
ed for use on
them
adapt
be
ng
and sticki
could also
-like effect that
textured, fabric
to cut out
piping tube
Use a no.4
paste for
white flower
tiny dots from
ms
Cut out blosso
the dotty flags.
nt coloured
using differe
s.
and leaves
the floral cookie
pastes to make

M agnificent Monoc

hrome

NEED
of pink (see
and shades
YOU’LL ALSO
iced in white
ar cookies,
✤ Triangul
green and white
Templates)
deep pink,
medium and
paste: pale,
✤ Flower
cutters
✤ Blossom
cutters
✤ Tiny teardrop
tube
✤ No. 4 piping

Rights Available: World
Category: Craft
BIC Code 1: WB Cookery
BIC Code 2: WBVS Sugarcraft

S habby chic fancies

the
r method to
paper in a simila
n party.
d by using edible
summer garde
fancies are create
to liven up any
These beautiful
They are sure
main project.
bunting in the
size
to a similar
edible paper
with a
squares from
them in place
Simply cut out
fancy. Stick
the fondant
blossoms from
as the top of
Cut out small
m
t of edible glue.
the small blosso
small amoun
pastes using
part
colour flower
the edges as
the different
them around
and arrange
cutter
r
plunge
design.
of the floral 

ration

Blue Sky Celeb

NEED
and/or
YOU’LL ALSO
in pale blue
t
t fancies dipped
(see Fondan
✤ Fondan
, in silver cases
pink fondant

k
Fancies)
pink and ruby-pin
white, pale
Flower paste:
plunger cutter
Small blossom

ration

Blue Sky Celeb 

15

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