Cake Masters - November 2020

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ISSUE 80 | MAYPicks
2019
8
EDITOR'S LETTER
Welcome to the November issue of Cake Masters Magazine!

As always, the theme for this edition is Christmas, and we’re
excited to get into the holiday spirit with you all.
Our front cover star this month is Inspired Cakes - by Amy with this adorably grumpy
Christmas Cat-astrophe! We love her unique take on a Christmas scene. You could also
test your modelling skills in mimcafe Union's A Nutcracker Christmas tutorial! Finally,
we love the Teddy Bears’ Christmas tutorial by Angel’s Kitchen in association with
Cake Stuff.
Most excitingly, in this issue, we have all the details 64

of our much-anticipated Christmas Countdown 2020!
Check out all the incredible prizes we have to offer and
make sure you’re ready to enter our competition every
day in December! You can also browse the talented 38
winners of our first ever Cake Design Contest. We
received over 470 amazing entries and our judges had a
hard time judging… The final top four in each category
are on page 30.
We also have two fabulous collaborations for you this

month; the international Art of Pottery collaboration
based on ceramic design, and The Crazy Shoe Collab of
Dutch sugar artists.
This month’s big competition prize is a delightful bundle

from Sweet Success Sugarcraft! Get creating without
hassle with this tasty treat prize bundle. Simply solve
the anagrams on page 82 for your chance to win. Good
luck!
Best wishes,
Rosie x
Rosie Mazumder, Editor
editor@cakemastersmagazine.com Subscribe Today!
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ISSUE 98 | NOVEMBER 2020
On the Cover Welcome to the November edition of the magazine!

Inside are lots of easy to follow tutorials and cakespiration.
82
Every Issue Features

6 Baking Wish List 28 Sprinkles & Co - the inside
Check out this month’s story
64 Find out all about Sprinkles & Co
products in our wish list!
14 and what they have to offer!
20 Ask the Expert
8 Carla Puig 30 Cake Design Contest... The
Winners!
58 Product Review Browse the incredible runners
SweetStamp OUTboss™ up and read the descriptions for
47
59 Book Reviews the winning entries
We review some of the
44 The Crazy Shoe Collab
latest books out right now These shoe creations are
Essential Information 59 Found & Followed certainly unique! Take a look
See what wonderful cakers
Our tutorials are divided into simple 47 Christmas Countdown 2020
steps with an image to accompany we’re following online It's that time of year again... Our
part of the process. We have difficulty Christmas Countdown is back!
70 Social Snippets
ratings for the different levels of
Amazing cakes we have
project. One piping bag is the easiest 60 Kids’ Cakes
spotted online Check out these talented and fun
and four is the most advanced.
72 Keeping it Real with Ruth creations made by our youngest
Rickey readers!
Read what Ruth has to say 68 5 Minutes With...
this month! Lori Mahoney
All templates for tutorials can be found
on our website 83 In our next issue 73 Art of Pottery Collaboration
www.cakemastersmagazine.com Get a sneak peek at our Have a look through these
December 2020 issue! beautiful pottery-inspired cakes
If you would like to be featured
in Cake Masters Magazine, join
80 Industry Insider
our contributors list to be sent
This month, we caught up with
email updates of how you can get
CakeFlix!
involved. Sign up via our website,
under the ‘Contact Us’ tab.
Keep in Touch
Like our Facebook page
@CakeMasters
Follow us on Twitter @CakeMasters

Follow our boards on Pinterest
@cakemasters
Follow us on Instagram @cakemasters
Sign up to our email

newsletter via our website
www.cakemastersmagazine.com
4 MAGAZINE
47 Christmas Countdown IS BACK!
Win a prize every day in December
30 Winners!
Cake Design
CONTEST
76 Product Review
SweetStamp OUTboss
8
58
Tutorials Competition
8 A Nutcracker Christmas 82 Solve the Anagrams!
mimicafe Union Win this Sweet Success bundle
of products! Our Magazine
14 Christmas Cat-astrophe
Inspired Cakes - by Amy
Cake Masters Magazine
22 Frosted Queen Subscription sign up and queries
LiMa Cakes in association with +44(0) 1442 820580
www.cakemastersmagazine.com
Roxy & Rich
38 Teddy Bears’ Christmas Front Cover Star
Angel’s Kitchen in association Inspired Cakes - by Amy
with Cake Stuff
Editor
52 Snow Family and Friends Rosie Mazumder
Edible Art in association with editor@cakemastersmagazine.com
Renshaw Academy
Editorial Team
64 Beautiful Baubles Hannah Beeson
Laura Loukaides
Karen Davies Sugarcraft Rhona Lavis
76 #ThrowbackTutorial Polar Pals
Zoe’s Fancy Cakes 22 Advertisements
Hannah Beeson
hannah@cakemastersmagazine.com
Tel: 0208 432 6051 or 07939 562567
64
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authorisation given by the publisher.
WWW.CAKEMASTERSMAGAZINE.COM 5
WISH Every month, we collect some of our favourite or
LIST
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SweetStamp’s patented lettering

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6 MAGAZINE
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Make everything shine from gum paste and fondant flowers to icings
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A Nutcracker Christmas
- Sachiko Windbiel, mimicafe Union -
8 MAGAZINE
Sachiko Windbiel is the owner of and inspire others to explore and

mimicafe Union based in Santa enjoy their own creativity. mimicafe
Monica, California. Sachiko’s Union provides instruction in the
artistic skills are self-developed creation of fondant cupcake and
and inspired by her childhood cake toppers and figures to cake
fascination with manga and decorators of all skill levels. Sachiko
animation. It is in the connections has many video tutorials and fun
she makes with people who videos on YouTube and Vimeo.
participate in her workshops that she Also, her digital design artwork can
feels most fulfilled… and as such, be found at her Redbubble shop
she is motivated to share her skills (t-shirts and goods).
Equipment Required
• Fondant: 1.50oz peach, 1oz red, 0.5oz • Rolling pin
dark red, 1oz black, 0.2oz brown, 0.1oz • Flat modelling tool
yellow, 0.3oz green, 1.5oz white • Dresden tool
• White gum paste • Tweezers
• Skewer • Mini scissors
• 2.5” Styrofoam balls • Star plunger cutter
• Corn syrup • Gingerbread man cutter
• Water • Small black sugar pearls
• Brushes • Knit detail silicone press mat
• Tylose/CMC • White florist wires
• Edible markers • Gel colours: white, metallics
• Pin • Confectioners’ glaze Difficulty Rating
• Toothpicks • Petal dusts
• Craft knife
NOTE:
1 2
Fondant that has a good deal of elasticity
is perfect for this. Tylose comes in very
handy for controlling stiffness of fondant.
If using modelling paste instead of
fondant, tylose is most likely unnecessary.
Roll gum paste into 8mm and 3mm balls
and allow to dry at least overnight.
Step 1.
Divide and prepare coloured fondant.
3 4
Step 2.
Stick the skewer through the centre of a
Styrofoam ball to create a hole. Remove,
carefully add hot glue to the skewer and
reinsert into hole. Mark outfit lines as
shown using a marker.
Steps 3 & 4.
Brush on corn syrup (or piping gel) for
each part and attach fondant. Do not 5 6
apply all the corn syrup at once; attach
each fondant piece just after you brush
on the syrup for each area. Cut excess
with the craft knife to fit the guidelines.
Step 5.
Attach black fondant for the front details.
Step 6.
7 8
For the belt, roll out and flatten a string of
brown fondant. The fondant will adhere
to the mat to make cutting smoother.
Step 7.
Use the flat tool to make indents. Cut
away excess on both sides.
Step 8.
Using tweezers, squeeze the edge of the
belt just a little to create a braid effect. 9 10
Step 9.
Use the star plunger to make lapel
accessories.
Step 10.
Add a buckle to the belt.
Step 11.
If you like, add more details. 11 12
Step 12.
Eyeballs should be 8mm round – if there
is a big difference in size, the facial
expression will be affected. Hold together
for comparison. Paint an equal sized circle
on each with a black marker.
Step 13.
Using coloured markers, paint bigger 13 14
circles. Make sure they are the same size.
Step 14.
With your finger, lightly mix the colours
together to create a pale colour. Repaint
with a blue marker.
Step 15.
Paint the pupil in the centre with the
black marker. Put the eyes aside and wash
15 16
your fingers. Using the craft knife edge,
carefully scratch lines from the edge of
the pupil out to the edge of the iris.
Step 16.
Shape peach fondant into a rough
triangle with rounded edges. Smooth the
surface with your fingers and gently press
in with your thumbs to create contours.
Make a rectangle for the nose. Keep your
touch gentle. 17 18
Step 17.
Use your fingers and tool to shape the chin.
Step 18.
Gently pinch out lower cheeks.
10 MAGAZINE
Step 19.
19 20
Carefully cut the line for the eye sockets
with the tip of the craft knife. Gently
open to shape.
Step 20.
Place eyeballs in the sockets and push
into the head. DO NOT push in too much
and DO NOT use any water. Touch the
tool around the eyes to smooth the
surrounding surface and bring some
fondant down to shape eyelid detail. 21 22
Step 21.
With the flat tool or craft knife, cut the
mouth line and open up.
Step 22.
Put a little white fondant into the mouth.
With the flat tool, indent lines of teeth.
Step 23. 23 24
Using small strips of black fondant, add
eyeline detail. Brush petal dust very gently
for makeup on the cheeks and for contour
definition.
Step 24.
Paint an eye sparkle spot with a touch of
white gel. To create the shiny glass eye,
get a little glaze on the end of a toothpick
and touch a small amount on the eyes. 25 26
Attach the eyebrows and moustache.
Step 25.
Apply corn syrup on the skewer protruding
from the body and add the head. Attach
fondant hair covering the back of the head.
Step 26.
Pull up excess hair and remove.
27 28a
Step 27.
Use the removed fondant to make a beard
and ponytail. Cut four strands and twist
each. Attach the ponytail on the back and
add a yellow ribbon. The fondant should
be sticky enough to attach.
Steps 28a & b.

Attach the beard. To make hair, curl each
piece of fondant and attach to the head.
28b 29
Step 29.
To create the girl, cover the bottom of a
Styrofoam ball with pink fondant.
Step 30.
Cover the top also but drape loosely.
Step 31.
30 31
Gently smooth the surface as you go
down. Ruffles should naturally shape.
Step 32.
Add the collar and ribbon belt.
Step 33.
Shape green fondant into a cone and
use scissors to create branches. Attach
sprinkles with piping gel.
32 33
Step 34.
Begin the girl’s hair by first adding
support fondant at the back of the neck.
Make a nice head shape.
Step 35.
Create the girl’s face by shaping an overall
face shape with simpler eyelids and nose.
Shape the mouth with the flat tool.
34 35
Step 36.
Attach the eyelashes and add makeup.
Step 37.
Use the flat tool to create a hair section
diagram on the back of the head.
Step 38.
Cut fondant hair strands and gently
twist. Attach onto the head following the 36 37
diagram so strands fall top to bottom.
Steps 39a & b.

To create the mouse soldier, use 1.5oz of
fondant for the head and ears. The gum
paste eyeballs are 3mm.
Step 40.
Shape gingerbread men with the cutter.
Use a tool to indent facial features. Add
buttons, scarf and hat. Via the leg, attach
38 39a
to a toothpick that has a slight treatment
of corn syrup or piping gel.
39b 40
For more information about Sachiko

and her work, visit:
www.mimicafeunion.com
Facebook @mimicafeunionNEWYORK
Instagram @mimicafeunion
www.youtube.com/mimicafeunion
12 MAGAZINE
add the perfect ISSUE 98 | NOVEMBER 2020
shimmery
finishing touch
Christmas
Glitter
Available from:
For all your specialist cake making supplies at trade prices

Christmas Cat-astrophe!
- Amy Chapman, Inspired Cakes – by Amy -
FRONT
COVER
14 MAGAZINE
Amy Chapman is an award-winning eye for detail. Amy enjoys sharing

cake artist from Australia and the her knowledge with other cake
owner of Inspired Cakes – by Amy. artists in her tutorials, workshops
She specialises in meticulously and private classes. In this tutorial,
sculpted 3D and novelty cakes she shows us how to carve and
and is largely self-taught with a decorate this fun Christmas
natural sculptural ability and keen novelty cake!
Equipment Required
• Cakes: 7” round x 4” high, 5” round x • Small offset spatula
4” high • Flexible smoothers
• 11” white MDF round cake board • Fondant smoother
• 2 4” cardboard rounds, glued together • Drill
for strength (or one MDF board) • 6mm drill bit
• 6mm thick x 20cm long dowel • Tylose
• 3 6mm thick x 10cm long dowels • Modelling tools
• 3mm thick x 35cm long armature wire • Toothpick
• Florist tape • Ball tool
• Wood glue • Small carving knife
• Dark chocolate ganache • Pliers/wire cutters
• Sugar glue/piping gel • Brushes
• Edible lacquer • Scrubbing brush
Difficulty Rating
• Fondant: grey, white, red, black, pink, • Craft knife
dark green, light green, blue, orange, • Ruler
yellow • Small rolling pin
Step 1. 1 2
Find the centre of the boards and drill a
hole all the way through each.
Step 2.
To create a centre dowel, glue the 20cm
dowel into the hole of the 11” MDF base
board and leave to set.
Step 3a.
Attach the armature wire to the centre
dowel. Twist one end around one of the
3a 3b
10cm dowels before transferring the
coiled wire to the structure. This will
avoid putting too much pressure on the
centre dowel when bending the wire,
which could potentially break the glue.
Step 3b.
Slide the coil off the 10cm dowel and
transfer to the centre dowel.
3c 4
Step 3c.
Secure the armature wire to the centre
dowel squeezing in place with pliers.
Step 4.
Wrap the centre dowel and wire with
florist tape.
Step 5.
5 6
Stack the 7” layers filling with ganache
between each until the height reaches 4”.
Insert the 10cm dowels evenly spaced.
Thread the 4” board onto the centre
dowel to rest on the supporting dowels.
Step 6.
Stack the 5” layers filling with ganache
between each until the height reaches 4”.
Step 7. 7 8a
Begin shaping the cake by rounding off
the top edges of each tier with the knife.
Steps 8a & b.
Leaving two legs, carve away the cake
between them to round the tummy.
Carve a little either side of the legs to add
definition. Carve the lower part of the 5”
cake to define the neck and the head.
8b 9
Step 9.
Cover with chocolate ganache.
Step 10.
Smooth using a flexible smoother.
Step 11.
Apply sugar glue to the surface of the
cake before rolling fondant. Roll enough
4mm thick grey fondant to cover the 10
cake. Starting from the back, smooth the
fondant over the cake bringing together
at the front. Ignore the seams. Define the
arms with modelling tools and smooth
the fondant with a flexible smoother.
Step 12.
Using the pointed end of a modelling
tool, mark and then cut away the fondant
on the chest with the craft knife. Remove
11 12
the fondant on the face where the cheeks
and nose will be.
Step 13.
Push into the fondant to create indents
for the eyes and define the eyebrows.
Step 14.
Use a template to mark where the eyes
will go and cut away fondant. The eyes
measure 2.5x1.8cm at their widest points. 13
Step 15.
Roll a piece of white fondant 4mm thick
and replace the bib section.
Step 16.
To create the nose and cheeks, roll a
small ball of white fondant, flatten one
16 MAGAZINE
end to 4mm thick and use the template

14 15
to mirror the shape previously cut away.
Step 17.
Place into the removed portion on the
face. Use modelling tools to define the
cheeks and chin and join the white/grey
seams.
Step 18.
Roll a little white fondant to 3mm
thick and add to the eye space. Use a 16
modelling tool to smooth and join the
eyes then draw the mouth as shown.
Step 19.
Create the tail. Roll a sausage of grey
fondant a little longer than the armature
wire with one end thinner than the other.
Ensure the wire is bent to the desired
shape and covered in sugar glue then
push the tail over. Smooth in place. 17 18
Step 20.
Roll and shape two thighs approximately
6x5cm. Position and attach on either side.
Step 21.
Model two 7cm long feet, 3.5cm wide at
the toes and 2cm wide at the heel. Create
a slight depression in the middle of each
to create the arch. Using the ball tool, 19 20
indent for the toe/foot pads.
Step 22.
Attach the feet to the cake and thighs.
You may need to prop them up a little
with paper towel to keep in place until
dry. Use a modelling tool to mark claws.
Step 23.
For the ear, add tylose to a bit of 3mm
21
thick grey fondant and cut into an ear
shape approximately 5x5cm. Roll a
thinner piece of white fondant and cut to
the same shape only smaller and adhere
to the inside of the grey piece.
Step 24.
Curve the ear with the white on the inside.
Attach to the head with sugar glue.
Step 25. 22 23
Roll two balls of green fondant and press
onto the whites of the eyes reaching
approximately 1.5cm in diameter.
Step 26.
Use a little black fondant for the pupils.
Step 27.
24 25
Model a triangular nose with black
fondant and glue. Roll a sausage of black
fondant for the mouth. Add whiskers.
Step 28.
Roll a thin piece of black fondant to
neatly frame the eyes.
Step 29.
Stick a small white dot on each eye. Place
a little pink fondant into each toe pad. 26 27
Step 30.
Model a little red fondant into the hat
shape 10cm wide by 5cm high and place
on the head opposite the ear. Flatten and
apply sugar glue to the lower edge.
Step 31.
For the white part, roll white fondant into
a sausage and flatten to 2.5cm wide. Use 28 29
a scrubbing brush to add texture. Place
onto the base of the hat.
Step 32.
Roll a ball of white fondant mixed with
tylose and use the scrubbing brush to
add texture. Stick in place by inserting a
toothpick and add sugar glue to adhere to
the side of the head under the hat.
30 31
Step 33.
Roll long strings of dark green fondant
2mm in diameter and twist two together
loosely. Wrap around the cat!
Step 34.
Make lights in orange, blue, yellow, light
green and red. Roll different coloured
balls of fondant and shape into 2x1cm
teardrops. Roll balls of dark green fondant
32 33
to place between the light and string.
Step 35.
Place each light onto the cake around the
dark green cord adhering with piping gel
or a small dot of sticky fondant. Paint the
bulbs with edible lacquer to create a shine.
34 35
For more information about Amy

www.inspiredcakesbyamy.com
Facebook @inspiredcakesbyamy
Instagram @inspiredcakesbyamy
18 MAGAZINE
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Ask the Expert
Cake Conundrums and Decorating Dilemmas!

when sculpting a realistic face is to do than females. If the face looks quite
the right volumes. For beginners, pay masculine, try to remove a little
special attention to the volume of the volume from the forehead, nose and
cheekbones and nose. When I teach, jaw. If it looks angled, try to make
I always bring a little skull with me it more rounded. Sometimes, the
to show students WHERE and HOW distance between the nose and mouth
Carla Puig bones are placed so they understand makes the difference. If this distance is
how to make it. We see thousands of too long and the lips are thin, it could
Carla Puig is an award-winning
faces every day but usually don’t pay look masculine. Try to make thicker
cake designer with a talent for
sculpting incredible lifelike attention to, for example, how deep lips with a shorter distance between
creations and busts. the eyes are inside the brow bones or the mouth and nose.
how wide the nostrils are. Try to look
Skin Tone at all those small details, maybe with Transportation
Q: How do you ensure you get a picture or using a family member as Q: How can I transport a sculpture?
realistic skin tones? a model. The best way to improve is A: Make a list of all the difficulties
A: I like to colour the modelling practise, practise, practise. We all start you may struggle with before you start
chocolate a little before I start at some point so don’t be afraid and your design. It depends a lot on the
modelling. I normally use gels to give just try it. To make mistakes is the best means of transport but, for example,
a very soft colour. Once the piece is way to learn because those mistakes if travelling by plane, check the sizes
done, I like to colour around the more are knowledge achieved for your next allowed for each airline. This might
vascular areas, such as eyes, nose, lips sculpture. This is how you can improve mean you have to place the sculpture
and ears, a little darker using powders the most. Feel proud of your ‘mistakes’ in a horizontal position in the overhead
mixed with cocoa butter. You can because all of them will allow you to compartment so you will need a very
also pronounce the cheeks using red make it better next time. good internal structure. Or maybe you
powder diluted with cocoa butter. have to make it in two parts because
Texturing Skin of size restrictions. Another important
Tools Q: What’s the best way to texture skin? handicap is that chocolate is a fragile
Q: When starting out, what tools did A: Once the face is completely done, medium, soft and very sensitive to heat
you use to sculpt? I like to texture using orange peel. and humidity. Try to prevent all those
A: I use the same tools. My favourite I cover the face with cling film then problems using the proper box, tying
ones to start with are the Cerart 301, press the peel to give texture. In the sculpture well inside and be sure
304, 305 and K600. Once the piece is winter or when using air conditioning, there’s no other loose objects in the
almost finished, I like to use tools with chocolate can be too hard for this step box that can damage it.
a flexible silicone tip to achieve better so use a hairdryer (VERY CAREFULLY!)
results with details. My favourites are to warm it a little before you cover with
the taper point tip, angle chisel and cling film and then press softly.
round tip from Cerart as well.
Feminine Faces
First Steps Q: My faces look quite masculine –
how can I ensure female characters To find out more about Carla and
Q: What should be the first steps for a
her work, visit:
sculpting beginner? look more feminine?
Facebook @carlapuigsugaratelier
A: I think the most important part A: Males usually have bigger bones
Instagram @carlapuig_sugaratelier
20 MAGAZINE
O tidings of
colour and joy
‘Tis the season to make your creations
shine bright with Roxy & Rich!
VISIT US AT ROXYANDRICH.COM
Frosted Queen
- Sona Karapetyan, LiMa cakes -
In association with
Sona from LiMa Cakes is an award- tutorial to showcase some fun

winning cake artist from Canada techniques where she used Roxy
who is specialised in creating & Rich’s beautiful colours and
unique and one of a kind cakes. different mediums to achieve a
She has created this step-by-step textile effect.
Equipment Required
• Cakes: 4 round x 5” high, 6” round x • Palette knife
10” high, 7” round x 1” high, 8” round x • Rolling pin
1” high, 10” round x 5” high • Flexible smoothers
• Fondant • Tweezers
• Tylose • Wafer paper
• Roxy & Rich Hybrid Sparkle Dust: Rose • 2mm pearls
Leaf Green, Green Pearl, Nu Silver, • Royal icing
Honeydew • Piping gel
• Roxy & Rich Fondust®: Avocado Green, • Washi paper
Gold, Super Black • Skewers Difficulty Rating
• Leaf stencil • Steamer
• Brushes
Steps 1-5. 1 2
The colour of the fondant can be
achieved by mixing Fondust® in Avocado
Green, Gold and a little Super Black.
Dust your work surface with cornstarch,

roll out fondant using the rolling pin and
cover the cake.
For a smoother effect, use flexible

3 4
smoothers.
After covering all tiers, secure with 5 6

skewers. This step can be done ahead of
time for a firm and dry covered cake for
decoration.
Steps 6-19. 7 8
Apply piping gel at the back of the
fondant and stick washi paper on it.
Cut wafer paper into a wave shape and

using the steamer, carefully steam to 9 10
create pleats.
Apply at the back of the washi paper

using piping gel or edible glue. 11 12
Once applied, turn the fondant over, put

the leaf stencil in the desired direction 13 14
and apply royal icing to create lace
texture. Let dry for a couple of seconds.
Once dry, use Green Pearl on the royal

15 16
icing parts.
Apply a generous amount of water on the

covered cake and put the cut fabric on 17 18
the top part using your hands to create
movement.
24 MAGAZINE
Steps 20-26. 19 20
Repeat Steps 6-19. Once the royal icing
is dry, mix the Rose Leaf Green, Green
Pearl, Nu Silver and Honeydew and dust
the entire fabric to create a satin shine.
21 22
23 24
25
26 27
Steps 27-29.
In a small bowl, mix the sugar pearls and 28 29
Honeydew to change the colour of the
pearls.
Apply a small amount of piping gel and

stick the pearls on different parts of the
fabric to create a lace effect.
Steps 30-34. 31
30
Tear small pieces of wafer paper and
using water, apply on the top and bottom
part of the cake to create an uneven
rustic texture.
32 33
Steps 35-41. 34 35
Take a small piece of fondant and make
different sized pearls. They don’t need to
have perfect shape. Let dry for a couple
of hours.
Once dry, put the pearls in a small jar 36 37

with a lid, add the dusts and gently shake
to mix. Apply piping gel and put the
pearls on the bottom tier.
38 39
For more information about Sona

www.limacakes.com
Facebook @LiMa.CakesbySona 40 41
Instagram @lima.cakes
In association with
www.roxyandrich.com
26 MAGAZINE
FIVE Next-generation
NEW COLOURS
now
food colour
available Colour Mill oil-based colours are specially
formulated for buttercream, ganache and
other products that have a higher fat content.
Available in both 20ml and 100ml bottles,
there are now 34 amazing colours to choose
from including five brand new shades -
Lavender, Blush, Taupe, Nude & Lilac.
Cake by Chemily’s Cakes

Available from Cake Stuff and all good retailers.
Contact us if you would like to become a Colour Mill stockist.
cake-stuff.com @CakeStuffLtd @CakeStuffLtd
Keeping Life Sweet
Whilst on the
Move!
Available
Contact Us
via our website
Say goodbye to the terror you feel when &
Amazon
transporting your baked goods from (U.S Customers)
A to B. SHOP: WWW.CAKEANDHANDLE.COM
Say hello to your new best friend, and EMAIL: OLA@CAKEANDHANDLE.COM
favourite baking accessory! SOCIAL MEDIA: @CAKEANDHANDLE
Sprinkles & Co - the inside story
Sprinkles & Co is the professional, hobbyist arm of Cake Décor.
Cake Décor was founded in 2006 and is very much a family business. This privately-owned company are now the
UK’s leading manufacturer of a broad range of Sprinkles, Frostings, Icings, Sugar Pastes and Glitters. At the core
of everything the company does are the fundamental principles of “Quality and Service” and
“One-Stop Shopping”
Every order, every day is seen and reviewed by the directors, regardless of size or value. Orders are assembled
and packed quickly but carefully, and are despatched UK-wide on a next day courier service. 99% of all products
ordered online from Sprinkles & Co are hygienically manufactured and packed at the company’s custom-built,
BRC AA+ accredited factory in Glasgow. Orders are despatched by the truckload from this site daily, for next
day delivery throughout the UK and beyond.
One-stop shopping is at the core of everything Sprinkles & Co do. Over the past few years, the company has
developed a wide range loved by bakers and decorators in the UK and beyond.
Sprinkle Decorations Glitters and Sprays

Sprinkles & Co offer a range of 250+ different cake A cake maker’s kit is not complete without a little
sprinkles. This huge range is always in stock for next bit of glitter. With an eye on the environment,
day delivery in bulk packs, and everything is available Sprinkles & Co have stopped listing aerosol sprays,
at trade prices. and have launched the industry-leading Cake
Décor Glitter Spray Pump.
The company specialise in beautiful on-trend decorations
in unique medleys and mixes. A new Stunning Sprinkles
range has just been launched in 50g re-sealable pouches.
Leading lights in this new range are: Unicorn, Galaxy,
Mermaid, Party and Chocolate Zillionaire mixes.
These pump-action pots are now used by

professionals and hobbyists alike in a huge
range of applications – adding a lustre finish to
Seasonal Stunning Sprinkles packs are also available, cake showstoppers, a glitter dusting for frosted
and the company is launching a Christmas range of cupcakes, sparkling a cheesecake, and regularly
Stunning Sprinkles: Christmas Megamix, “Frozen” Blue used by the leading UK coffee shop chains. A small
& White Snowflakes, Hollies & Berries, Reindeer Noses/ bottle goes a long way, with 900 pump sprays from
Antlers. every bottle!
Everyone needs real chocolate chips, and Sprinkles & The Sprinkles & Co range has something to add
Co have a wonderful selection of Cake Décor Chocolate a touch of sparkle to any bake. They stock 12
Chips in 500g resealable tubs, and also 10kg boxes. different colours of Glitter Sugars and a wide
28 MAGAZINE
range of Glitter Sands.
Super Strength Colour Gels

Sprinkles & Co supply a range of 8 Cake Décor Super Strength Colour
Gels. These 19g dosable tubes contain a concentrated gel to ensure your
frosting, icing and buttercreams are coloured but not softened and wetted.
The great bonus is that each colour is also bake-stable, so perfect for those
rainbow cakes and cookies.
Sugar Pastes
All trade professionals require high quality sugar
pastes, and Sprinkles & Co stock the leading brands
in trade case sizes and prices.
Frostings
For the busy artisan baker, time is the enemy.
Sprinkles & Co ready-to-use Frostings in 1.5 kg tubs
come to the rescue for bakers everywhere. These
very popular frostings come in 3 flavours: Creamy
Vanilla, Rich Chocolate and Salted Caramel.
Cake Mixes
Similarly, Sprinkles & Co stock top quality Cake
Décor Cake Mixes in 3kg professional packs.
Our Vanilla Sponge and our Rich Chocolate Cake
mixes are baker’s favourites.
Cake Boxes, Cupcake Boxes, Cupcake

Cases and Piping Bags
Sprinkles & Co have a huge warehouse full of these
“must-have” products. Stocks of some of these
products are in short supply at the moment but
not at Sprinkles & Co! The company’s “always-in-
stock” ethos ensures stock levels are kept high. All
products are sold in trade case quantities, and are
price-checked to be the most competitive in the UK
All products are available at Trade Prices.

Cake Design
CONTEST
Our first ever Cake Design Contest received an INCREDIBLE nearly 480 entries!
We were blown away by the standard and are delighted to feature all the winners and
runners up over the following pages.
First, we spoke to Editor Rosie Mazumder and our judges about the contest.
Rosie Mazumder
I was so impressed with our first ever Cake Design Contest! The standard
was incredibly high and we are so proud to have raised over $1000 for the
Icing Smiles charity. It was great to see people get so creative with their
entries across our six categories. I loved the effort people went to, and
especially loved the Mottos & Mantras category which had some really
innovative and unique designs. I’d like to thank the judges for their time, we
really appreciate it! I look forward to doing this all over again soon…
Chef Nicholas Lodge

What an incredible virtual competition. The standard was phenomenal
and all competitors should be commended on the quality of work. What
I loved most were the stories each competitor submitted as part of their
entry. In most cases, it was one image that had to tell the story of their cake
or cookies and many were so emotional and had me in tears reflecting on
current struggles we are going through globally. Other entries were light-
hearted and fun which made me smile. It has been an honour to be one of
the judges. Thank you Cake Masters for making this possible, the sponsors,
everyone who entered and donated to Icing Smiles. You should be very
proud of your entries, they all were truly spectacular! Well done to our
winners, incredible work.
30 MAGAZINE
Marta Hidalgo
My experience judging the Cake Masters contest has been very challenging.
Although it was such a big task, I was amazed by the high-quality of entries.
The competitors were invited to write some words about their work and
reading the descriptions and stories behind their pieces has taken me to
a labyrinth of emotions from laughter to tears. There was so much love
and dedication, loads of illusion and desire to share with the world how
creative we are even when the world is upside down. Thank you again to
Cake Masters for letting me take part in this absolutely brilliant competition.
I would like to thank Nicholas Lodge for his priceless guidance and Rosie
Mazumder for her invitation to this contest.
Rose Dummer AKA Rosie Cake-Diva

I knew the standard of entries would be amazing but I was still blown away. It
was an absolute privilege to not only explore the art but to read backstories
and inspiration. Anyone entering a competition knows how much work and
emotion goes into an entry so as a judge, I try to approach pieces objectively
and thoroughly. It’s so difficult to judge such scale and variety of skills but it
was genuinely enjoyable and ultimately, the winners have excelled amongst
a field of amazing talent and creativity. All who entered should be very proud.
It’s clear people found decorating a comfort and their work has spread
warmth and happiness in a year the world has united in many ways. The Year
2020 category was especially inspiring and understandably unifying. Thank
you to all contestants and the Cake Masters family for bringing this crazy cake
world together.
People’s Choice
Our People’s Choice winner was voted by you! We created a Facebook album with all
the entries in, and the one with the most likes/reactions at the end of the allotted time
was the winner. With a MASSIVE 7.6k likes/reactions, the winner is Eva Klinc from Sugar
Queen design by Eva with this amazing bust cake of Neytiri from Avatar!
WINNING ENTRY DESCRIPTION:
"I believe that the world can be a happier
place if we feel the joy in our hearts. This
happens when we are fulfilled by doing what
we love and have a loving environment to
do so. I am passionate about helping cake
makers who struggle with decorating, so I
am building a tribe, a safe haven for amateur
and professional cake artists. It is a place to
go to for support, knowledge and inspiration
to succeed. This is my contribution towards
making this world a happier place. Joyful
people are better parents, better friends,
better co-workers and their joy spreads
through the world. Anything is possible, so
I am creating masterpieces to break beliefs
on what is possible. I hope people find
inspiration in my cakes and apply that belief
to their craft. That is why I’ve created Neytiri
from Avatar."
The Year 2020

SPONSORED BY
What a year it has been! We were excited to see what you came up with for this category
and the winner and runners up were certainly innovative.
Winner:
Silviya Jankowski,
Bicky Piccy
2nd: Ana Remígio,

Cupcakes & Dreams
3rd: Silviya Jankowski,
Bicky Piccy
4th: Sepideh Ranjbar,
Alenda Cake

"We all know that health and care workers are heroes, the angels of our time. Angels
with wings. The wings of hope that help us fly over worries, fear and despair during this
troubled time. Our heroes give hope to people in every country of our beautiful world.
2020 is the year in which our heroes’ wings were needed more than ever. Because THIS
YEAR, our heroes showed us the world has hope after all."
32 MAGAZINE
Bust-A-Move
SPONSORED BY
A sculpted bust cake that is head and shoulders above the rest! How amazing are our
winner and runners up entries?
Winner:
Lulu Lucero,
Lulu Lucero sugar
2nd: Sandra Smiley,

Sugar Sugar by SSmiley
3rd: Hristina
Dandarova
4th: Ana Remígio,
Cupcakes & Dreams

"A great quality of a good actor is to be able to transmit emotions such as joy, sadness
and fury to the public. For me, Leonardo DiCaprio can do it in every character he
represents. And for this reason, I decided to make this actor."
Illusion Cakes
SPONSORED BY
We asked to see your best illusion cakes, to question whether your entry really is cake!
Our winner and runners up certainly didn’t disappoint...
Winner:
Iris Eger,
Ribiselchen
2nd: Caroline Halliday,

Cake Halliday
3rd: Olga Novac,
Couture Cakes by Olga
4th: Karen Mendoza,
Nel Pastel

"My husband is an American football fan so I make him a football themed cake every birthday.
One year, we celebrated his birthday during our skiing vacation so I combined the winter and
football themes and copied his hat! A few days before we went away, I ’stole’ his hat – because
I needed it as reference! The day before we left, he searched for it and was even a little grumpy
because nobody knew where it was. I had to stop myself from laughing… I took the hat with me
and gave it to him with the cake. He LOVED the cake - and was happy to have his hat again!"
34 MAGAZINE
Mottos & Mantras

SPONSORED BY
Wow, we really needed these to lift us up this year! We asked to see your favourite quote
recreated on your entry, and our winner and runners up are wonderful.
Winner:
Angela Penta,
Angela Penta Cakes
2nd: Silviya Jankowski,

Bicky Piccy
3rd: Jenny Chambers,
Jennylicious Cakes
4th: Laura Saporiti,
Laura Saporiti SugarLand
"’Follow your dreams... they know the way’ is one of my favourite quotes. You must never
underestimate the power of your dreams and you should do your best to achieve your goals
because this enriches your life in many ways with creativity, passion and personal fulfilment. I
tried to create a dreamlike atmosphere that reflected my motto. It’s the representation of a dream
that starts from the fantasy and travels to its realisation. The elements used create a dreamlike
atmosphere. I used the butterfly because the caterpillar dreaming turns into a beautiful butterfly."
Colours of the SPONSORED BY
Rainbow
We asked you to wow us with a rainbow design! Check out the winner and runners up
entries below, simply bursting with colour!
Winner:
Ana Remígio,
Cupcakes & Dreams
2nd: Bintcy Davis,

Chikz Patisserie Limited
3rd: Sepideh Ranjbar,
Alenda Cake
4th: Michelle Becker,
Sugar Daze

"A rainbow is a colourful natural phenomenon that inspires with its beauty… Who doesn’t like
rainbows? Watch what happens when a rainbow suddenly appears, a burst of colour gently
washed across the sky. People stop what they’re doing… and smile. A rainbow’s ability to bring joy
to anyone is probably why they’re painted on kids’ cheeks at fairs. Why they’re used to decorate
birthday cakes and bedding. Why they’re mentioned in lyrics and poems. Rainbows have many
interpretations and meanings. Rainbows hold promises and even good luck and hope."
36 MAGAZINE
SPONSORED BY
Celebrating 100 Editions of

Cake Masters Magazine
We were so excited about this category as we will be celebrating 100 editions of the
magazine in January 2021. These designs celebrate this achievement perfectly!
Winner:
Laura Loukaides,
Laura Loukaides Cakes
2nd: Ana Remígio,

Cupcakes & Dreams
3rd: Charlotte
Crudgington,
Charlottes Cakes
4th: Gina Montesino,
The Playful Cake
"My design is inspired by the people who create Cake Masters Magazine: the editors, artists,
event coordinators, proofreaders, photographers, writers, collaboration hosts and people from all
walks of life with a passion for all things sugar. Cake Masters isn’t just a magazine, it’s an incredibly
rewarding global community which celebrates talent in every way. The colours of the cake
represent the feeling Cake Masters Magazine creates for the reader. Every page is packed full of
incredible work, filling you with a sense of joy, inspiration, and confidence to try new things."
Teddy Bears’ Christmas
- Kerry Hemms, Angel’s Kitchen -
In association with
Kerry Hemms is an award- flowers and pretty wedding cakes.

winning cake artist based in North As a Cake Stuff Ambassador, she
Somerset and the owner of Angel’s has also taught on stage at Cake
Kitchen. She divides her time International in Birmingham. In
between making show-stopping this tutorial, Kerry has adapted
wedding cakes and teaching, more one of her popular online classes
recently moving into online cake and shows us how to create this
classes teaching everything from adorable Christmas scene.
macarons and doughnuts to sugar
Equipment Required
• Cakes: 8” round x 5” high, 6” round x • Royal icing
5” high • Icing sugar
• 12” round cake drum • Edible glue
• Cake leveller • Large black sugar pearls
• White sugarpaste • Rolling pin
• Modelling paste • Knife
• Colour Mill oil based colours: Navy, • Star plunger cutter
Forest, Black, White, Purple, Chocolate, • Holly leaf plunger cutter
Caramel, Raspberry, Yellow • Medium and small angled spatula Difficulty Rating
• Snow White Chocolate Drip • Brushes
• Fractal Colors Brown Calligra Brush Pen • Quilting tool
• Fractal Colors Sparkling Dark Silver • Dresden tool
SuPearl Shine • Smoother
• Katy Sue Designs Fir Trees Silhouettes • Parchment
mould • Dowels
• FPC Tiny Decorations mould
Step 1.
1 2
Slice, fill and crumb coat cakes. The
leveller will ensure even and level cakes.
Step 2.
Knead 200g of white sugarpaste and roll
out. Add edible glue to the drum and
cover using the smoother to ensure even
paste. Run the back of the knife around
the edge to cut. Roll out 500g of white
paste to cover the 6” cake. Lay over and
smooth with your hand pulling outwards
with the other to avoid pleating. Trim 3
edges 1cm from the base and flip onto
a parchment sheet. Using the smoother,
go around the edge until no gap is visible
and the top is flush with the parchment.
Turn back over and smooth until happy.
Step 3.
Roll out 750g of sugarpaste coloured
using 4-5 drops of navy food colouring
and repeat Step 2 for the 8” cake.
4 5
Step 4.
Lay parchment and spread a thin layer of
royal icing to 30x20cm. Let dry preferably
overnight, you can speed up by placing in
a low oven for a couple of hours.
Step 5.
Mix 100g of icing sugar with a pinch or
two of silver dust and mix. Brush over

6 7
the dry royal icing. Scrunch the sheet of
parchment to break the icing into pieces.
Step 6.
Using royal icing, glue the 8” cake to the
centre of the drum. Using the medium
spatula, spread a thin layer of royal icing
over the exposed edge and stick down
the pieces of royal icing. Work in small
sections to avoid the icing drying quickly.
Step 7.
8a 8b
Cut enough parchment to wrap around
the top tier. Lay out and tip the royal icing
shards onto it along with the silver icing
sugar mix. Spread along the sheet. Steam
the 6” tier to make damp all over.
Steps 8a & b.
Roll the 6” cake along the parchment
wrapping around the tier and pressing
the royal icing into the cake. Once
unwrapped, use a fluffy brush to spread 9 10a
the mix to cover the whole tier.
Step 9.
Paint small white dots over the blue cake
to represent snowflakes.
Steps 10a-c.
Heat the Chocolate Drip as per
instructions and squeeze a drip all around
the outside edge of the blue cake. Using
a little more drip, smooth towards the 10b
centre of the cake using the medium
spatula so when you place the 6” cake
on top, there will be no gap or any
blue showing. Using drip or royal icing,
stack the 6” cake on top of the 8” cake.
Place dowels into the 8” cake to provide
support then trim flush with the top of
the cake.
Teddy Bears
10c
Step 11.
Colour modelling paste using chocolate
and caramel food colouring to create a
darker and lighter shade of both colours.
Steps 12a-e.
Make a 3x4cm pear shape and flatten
slightly. Repeat with a 3x2cm oval. Roll
two snakes. Cut both down the centre to
form two arms and two legs.
11
Make ears by rolling four balls, two in one
shade and two smaller ones in the other.
Place the smallest two on top of the
larger two and indent with the end of a
brush. Cut across the centre of each.
Make two flat ovals in the contrasting

colour and using edible glue, stick one to
the bear’s head and one to the tummy.
40 MAGAZINE
Attach ears with edible glue. Use the

12a 12b
quilting tool to add a line down the
centre of the tummy and face.
Using the end of a brush, make two

indents for eyes and add black pearls.
Stick in place with edible glue if needed.
Using a brush and the dresden tool, make

a mouth either in a surprised O shape or
with upturned corners in a large smile.
Step 13. 12c 12d

Repeat with other colourways and
expressions. The sleeping bear has
downturned curves made with the
dresden tool to show his closed eyelids.
Step 14.
To make the backwards facing bear, form
the back with your fingertips so it curves
upwards at the rump. Add a small patch.
Make the head and face on an angle so it
looks like he is looking over his shoulder. 12e 13
Decorations
Steps 15a & b.

Colour modelling paste with green food
colouring and make one whole and one
lower half of a Christmas tree using the
mould. Pull the half tree apart slightly
with your fingers to make wider. This will
be used underneath the whole tree to
make it taller. Use a piece of chocolate 14 15a
paste to make the trunk using the mould.
Steps 16a & b.

Colour modelling paste using green, navy,
red, purple and yellow food colourings.
Roll teardrops to form fairy lights. Colour
modelling paste with black food colouring
to make a dark grey and roll the string.
Step 17.
Using yellow paste, roll out and cut a star 15b 16a
using the plunger cutter. Flatten slightly
with your finger to soften the edges.
Step 18.
Using green paste, roll out and cut holly
leaves using the plunger cutter. Roll small
balls of red paste for the berries.
Step 19.
Roll out and cut three 3cm tall triangles
4cm wide. Roll two snakes from white
16b 17
modelling paste 5cm and 9cm long.
Gather four holly leaves and two berries.
Step 20.
To make the wreath, form green paste
into a circle. Make a red bow in the
mould. Stick eight holly leaves, three
berries and the bow onto the circle.
Assembly
18 19
Step 21.
Gather decorations and prepare to
assemble with royal icing and the spatula.
Step 22.
Stick the two parts of the tree and the
trunk to the front of the 6” cake. Position
the backwards facing bear reaching up to
place a star on top. Finish with stitching
around his patch using the brush pen.
20 21
Step 23.
Position a seated bear on top of the cake
placing a skewer inside its body where
the backbone would be.
Step 24.
Position the remaining bears and drape
the grey rope, sticking with edible glue
in places. Add the lights along the rope
and stick with royal icing. Paint small
reflective white dots on all bulbs. 22 23
Steps 25a & b.

Paint white dots onto the baby bear’s
eyes (his eyes are smaller and made from
rolled black paste). Position the hats onto
two bears; half a hat onto the sleeping
bear and a hat made from two triangles
onto the seated bear, one behind the ear
and the other in front. Wrap the snake
around the bottom edge and texture
using the dresden tool. Stick the white 24 25a
pom poms in place on both hats. Glue the
wreath in position onto the baby bear.
Step 26.
Add a rope and stars to the feet of the
upside down bear. Glue a ribbon around
the edges of the drum and stand back
and admire your masterpiece!
TIP: To keep the bears and decorations
flexible until ready to place on the cake,
place a layer of cling film over them to 25b 26
keep the air from them.
For more information about Kerry

www.angelskitchen.co.uk
Facebook @angelskitchen
Instagram @angels_kitchen
In association with
www.cake-stuff.com
42 MAGAZINE
sh o e
THE CRAZY
COLLAB
44 MAGAZINE Capri Cakes

We spoke to Angelique Tell us about a few of the pieces that
Bellaria Cake Design

have been made
van Veenendaal from Cake
One of the shoes is a hamburger shoe.
Garden all about this fun It was difficult to choose a theme, it
and interesting Crazy Shoe was like she was in a candy store and
collab! Read on to find out didn’t know what to choose. Finally, the
inspiration was her work – the creator
all about it...
works as a cook in daily life! There is
also a great shoe with the theme of
Tell us about your collaboration
H.R. Giger, a visual artist known for
The collaboration is about shoes. Not
his creations for movies such as Alien,
normal shoes, but crazy shoes. We
Poltergeist, Batman Forever, etc. Just
began with the starting point that the
a brilliant artist. The sugar artist who
sugar creations should be recognisable
chose this theme knew he wanted to
as a shoe. The journey started on my
create something special. His creation
Pinterest page. I was collecting pictures
did not fit a small shoe so he created
of all kinds of shoes with different
a large boot. Another artist chose a
kinds of subjects. I collected a lot of
swan. She had a duck as a pet and used
pictures and in September 2019, I
the duck for another collaboration
started thinking about a presentation/
so the choice of making a swan was
collaboration with Dutch sugar artists
not far away. Some sugar artists went
for a Dutch fair in March 2020. I
completely out their comfort zone by
thought, why not use these different,
making a shoe, a great challenge for
crazy shoes as a starting point? I asked
them. But the results are so great!
my colleague to join me hosting and
asked some Dutch sugar artists for this
Can you choose one piece in the
collaboration. Soon, we had a small
collaboration, and talk to us about
group of people, all excited to join.
the techniques used to make it?
Edwin Weimer, Small Visuals

The Giger themed boot was made
How many members are in your
with different techniques the sugar
collaboration and how did you
artist had never used before. He used
decide on this group of people?
Saracino modelling paste, a new
We started with 20 members.
product to use for him. Also, he used
Unfortunately, some could not make
techniques with isomalt, gelatine and
it in time. Working towards the
jelly. He had to create some kind of
submission date, I kept posting all
dome the aliens popped out from… the
kinds of messages related to ‘crazy
slimy and slippery effects were made
shoes’ to keep the members interested
with gelatine and jelly. The creation of
and give them inspiration. This group
the whole boot was with new materials
was an existing group of people. In
and new techniques.
the past, we all joined a few other
collaborations together with great
Did anything go wrong during the
success, such as the Marjolein Bastin
process?
collaboration (Dutch illustrator)
Nothing went wrong during the process
and the Efteling collaboration (65th
but unfortunately, because of COVID-19,
birthday of a Dutch theme park).
the Dutch fair was postponed. The
original date was in March but the fair
What inspired you to do this theme?
got postponed to September, which was
I got inspired to do this theme because
also postponed to an unknown date.
everyone wears shoes. Boots, shoes,
We decided the collaboration should go
high heels... every type of shoe. Shoes
live on the date of the fair in September
are available in all kinds of shapes and
as a kind of compensation for not
sizes. Different kind of shoes people
having a sugar art fair this year in the
wear for different occasions. Sometimes
Netherlands.
you forget you bought shoes; you can
never have enough. So I thought it
If you were to do it again, what
would be nice to do a collaboration
would you do differently?
with an object we use every day in our
Make sure everyone has chosen a
lives. My only condition was the shoe
theme before making the sugar art
had to be recognisable as a shoe... but
piece so everyone knows what the
had to be crazy.
themes are and doesn’t choose the
Cake Garden
Mi’Cakery Atelier & Cake Design
Sandra Waaijenborg
same for their shoe. There are a lot of
Wendy’s Taarten 4 the love of cake
Olina Wolfs
themes you can use and to show the
crazy and creative things you can do
with it! Also, we did not have the right
resources to create a video with all the
shoes with great effects and music.
If you were to do another

collaboration, how should others get
involved?
This collaboration wasn’t a
collaboration where everyone could
enter. This was initially created
especially for the fair so the Dutch
sugar artists could present their work
for the Dutch public to see at the
fair. Unfortunately, due to COVID-19,
there was no fair. Maybe next time I
will organise a collaboration in which
everyone can enter. There are a lot
of talented people so why not join a
Rini Montanus collaboration?
Dutch Cakes
To view the full collaboration, visit:

Facebook @thecrazyshoecollab
46 MAGAZINE
CHRISTMAS
COUNTDOWN
Every year, we run our fun and incredibly successful Christmas Countdown
competition, and this year is no different!
We’re delighted to be bringing it back for 2020, this time with truly
unbelievable prizes. From subscriptions, to product bundles, to an
incredible Kenwood mixer, we’ve managed to collect an epic 24 prizes!
For your chance to win, simply head to our Facebook page every day
from the 1st to 24th December and follow the instructions to enter each
giveaway! You can also check which giveaways are still open on our blog
and keep up to date via our newsletter. Good luck!
all Prizes must be won!

1 Prospero+ from
2
Kenwood
If you’re just developing
your baking skills, or
Cake Décor Product Bundle!
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3 4
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Win eight fabulous festive moulds from Karen Davies Is Spectrum Flow on your Christmas list? We’re giving
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5 6
Renshaw
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48 MAGAZINE
7 8
Prop Options
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9 10
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11 12
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13 14
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The Cake Decorating Company have put together
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15 16
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17 18
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19 20
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21 22
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23 24
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Snow Family and Friends
- Jacqui Kelly – Edible Art -
In association with
Photo credit: Atelier Sturgess

Jacqui is the founder of Jacqui Kelly - team leader for the Guinness Book of
Edible Art, a London based food and World Records’ world’s largest cake,
sugar studio specialising in bespoke Best in Show at Cake International
edible art. She is a pastry chef, cake London 2014, Cake Masters 2018
decorator, multi-gold medal sugar Top 10 UK Cake Artist and in 2019,
artist, international judge and show recognised as a Five Star Sugar
host. Her work is renowned for Artist by PME Knightsbridge. Jacqui
incredible attention to detail and teaches cake decorating classes and
hyper-realism. Her high-impact works one to ones worldwide and fulfils
are designed to get people talking. amazing commissions for private and
Her achievements include being corporate clients.
Equipment Required
• Cake offcuts or cupcakes • Small rolling pin
• 0.5” cake card • Spatula
• Renshaw Extra: White, Marshmallow • Bowl
• Renshaw Ready to Roll Icing: Poppy • Dresden tool
Red, Lincoln Green, Grey, Tiger Orange, • Bone tool
Jet Black • Ball tool
• Renshaw Extra Marshmallow • Mini palette knife
• Renshaw Vanilla or Chocolate Frosting • Craft knife or small kitchen knife
• Rainbow Dust Powder Colours: • Karen Davies Crochet Flower & Leaf
Strawberry, Dusky Pink mould
• Rainbow Dust ProGels: Black, • Edible glue
Strawberry, Navy, Aqua • Tylose
Difficulty Rating
• Rainbow Dust Snow White Twinkle Dust • Brush
• Rainbow Dust Black Cake Craft Pen • Piping tips or tiny circle cutters
• Silver edible paint
Step 1. 1 2
Plan each figure. Big nose, loves
swimming, favourite colour, favourite
hat? What facial expression might they
have? Sketch out or write a list. Make
treat-size as a gift or dessert.
Step 2.
Decide on flavours and bake the cake.
Break up into the bowl, don’t blitz in a
processor as it’s nicer in little chunks. Add
a large dollop of frosting and mix to form 3
a cake pop consistency ball. Too much
frosting and it will sag, too little and it will
crumble, you’ll feel easily when it’s right.
Step 3.
Prepare a tray that fits in your freezer or
fridge. Take a blob of mixture, roll into
a ball then a teardrop. If too soft, add
a little more cake crumb. Space out on
the tray and roll heads as well as bodies. 4
Freeze or refrigerate for an hour or so.
Step 4.
Knead Renshaw Extra until warm and
soft, roll out 3-4mm thick in a circle and
place a teardrop in the centre. The paste
will stick to the frosting. Gently coat the
teardrop from the bottom up so it keeps
its cute fat shape. Cut excess at the neck 5 6

and unsightly gathers will be hidden by
the shoulders, head and scarf!
Step 5.
There are lots of ways to create the
centres for heads. My favourite is a
Ferrero Rocher but you could bake cake
pops. Use the same coating for the heads
whatever the centre is but roll the paste a
little thicker. Take excess paste under the
neck or to the back of the head where it 7 8
will be hidden by the body or the hat.
Step 6.
Using the edge of your little finger, roll
an indent into the head to create the
contour for the eyes. Pinch a chin and
push up the sides to create cheeks. Using
the large end of the bone or ball tool,
indent a shallow circle for the nose on the
ridge of the indent. With the small end, 9 10
indent a small oval and push up on the
bottom with the large end of the dresden
tool to turn the eyes into an arch.
Step 7.
Using the back of the dresden tool, draw
a mouth. Fill the edge of the arches using
the edible pen or black ProGel.
Step 8. 11 12
Roll two small balls of white paste and
insert into the eye sockets with a little
glue. With the end of a brush, indent
a hole for the pupil and with a swipe
of glue, place tiny balls of black paste.
Always check they are the same size and
looking in the same direction. For closed
eyes, skip the pupils and press down on
the top half of the eyelid to make them
bulge slightly at the bottom.
13
Step 9.
Consider the expression you want as
eyebrows can really convey emotions.
Draw in with the edible pen. Add dimples
with the bone tool and draw over the
mouth with the thick end of the pen.
Step 10.
Add a small cone of orange paste as the
nose. Lightly brush blush to the cheeks.
Step 11.
Roll two plump balls and flatten one side
to tuck under the body with a little glue.
Keep the feet wide apart. Make two
indents for buttons. Glue the body and
feet to the board so it’s easier and more
hygienic to move around.
54 MAGAZINE
Step 12.
14
Roll a sausage of paste for arms and cut
in half. Check against the body for length
and think of the position you will attach
them. Round one end for the shoulder
and use the inside edge of your index
finger to roll the wrist. Flatten the end of
the hand, cut a wedge for the thumb and
round the thumb and fingers. You can
leave as mitten shapes, indent the fingers
with the dresden tool or cut each finger
and roll individually. Keep them chubby!
Step 13.
Decide on the final position and if you
need to add clothing before or after
attaching the arms. Add glue to the arm
anywhere it will touch the body and
attach. Glue the head in place or use
a lollipop stick to support. Make sure
the body is upright or deliberately at a
sloping angle. Support with a mug or 15 16a
glass until it settles and firms up.
Step 14.
Go to town on accessories and clothing.
I used Christmas colours and a pale grey,
all with a pinch of tylose. For earmuffs,
glue a strip in place and roll and flatten
two balls of pale grey. Snip to create fur
and glue a flattened ball of paste into the
centre in a co-ordinating colour. You could 16b 17
skip the hands and make knitted mittens.
Step 15.
For my niece, it has to be pink! Colour a
ball of paste with pink ProGel and add
varying levels of white to create shades.
Steps 16a & b.

Push paste into the mould for the hat and
scarf. If it sticks, dust with cornflower.
18
Make cat ears using the leaf shape.
Step 17.
My niece also has a broken leg with a
pink cast and always paints her toenails
so I made a white leg and a pink cast leg
and rolled two balls of white for the toes.
Step 18.
Roll balls into carrots then divide into five
to create toes. Push the handle of the
palette knife into the top of the cast and
glue the toes into the indent. Paint the
toes pale pink with a small brush.
Step 19.
19 20
For my hockey loving nephew, I added a
hat of stripes of paste pushed into the
mould. Wrap around the head and glue
in place with a pom pom. Cut excess with
scissors to create different shapes. You
could tuck tiny sweeties under the hat for
extra fun.
Step 20.
He is a hockey coach so I added a brown
paste hockey stick with assorted colours 21 22
taped around it. Using colours already
used in the design pulls the characters
together.
Step 21.
My oldest super smart nephew plays
water polo and coaches young swimmers.
I chose blues for him in a mix of Navy and
Aqua ProGels.
23
Step 22.
Roll a circle of paste for a swim cap, wrap
around the head, cut excess at the back
and add a thin sausage of trim.
Step 23.
Glue a strip of paste all the way around
the head as the elastic band. Cut out
three layers of goggle shapes using piping
tips and glue in place.
Step 24.
Brush with silver paint to finish the look.
Step 25.
They are wonderful as a group as a table
centre or after dinner surprise. They also
make great gifts. The finishing touch is
the Twinkle Dust – sprinkle straight from
the tub to give a magical snowy shimmer.
24 25
For more information about Jacqui

Facebook @totallysugar
Instagram @jacquikelly_edibleart
In association with
www.renshawbaking.co.uk
56 MAGAZINE
Branch Meetings ● Online Demonstrations ● Workshops ● Skills School ● Members’ Magazine ● Exhibitions ● Training
Learn new skills and techniques

with exclusive video tutorials
in our members’ online
community
group... From only £36.00
Buy online: bsguk.org/shop
@sugarcraftBSG
Established in 1981 by sugarcrafters, for cake decorating enthusiasts everywhere bsguk.org
SweetStamp OUTboss
PRODUCT REVIEW
This month, we had the chance to try and cake topper, we were certain decorate using a watercolour style
OUTboss from the Christmas range they could be cut to sit in ideal with winter shades and lustres. All
at SweetStamp! proportion to our cookies! designs were completed quickly and
looked extremely professional!
It’s never been easier to create quick When removing the OUTboss from
and beautifully effective toppers the paste, we were amazed with how Overall, we could not be more
for cupcakes and cookies! OUTboss well-defined the wording was! Each impressed with OUTboss from
enables you to add raised designs letter and added detail stood out and SweetStamp. They are a perfect
with a simple press over sugarpaste, had a lovely clean edge! way to add effective, on-trend and
modelling chocolate or gum paste! professional designs to cookies,
cupcakes and cake toppers! We even
We tested all designs for a small believe these could be incorporated
collection of Christmas cookies. We into larger cakes as smaller elements.
were instantly impressed with the They are simply amazing to work
quality; each OUTboss is made from with, quick and easy to use, made
incredibly strong and high-quality to last a lifetime, available in many
food grade plastic. This is sure to be a alternative designs and create
product that could last a lifetime! incredible results in no time at all!
We cut the paste to size using a Very highly recommended!
round cutter and applied to the
cookie with melted chocolate.
Repeating with the other two
OUTboss designs, we added to the
cookies and set aside whilst we
prepared edible paints. At this point,
you can leave the cookies as they are
or decorate however you like!
We rolled out sugarpaste to around
3mm thick on a non-stick mat. We For the green and red cookies, we
placed the OUTboss on top of the painted the wording using edible
paste and pressed using a rolling gold paint. As each letter is so clearly
pin. You can also use a SweetStamp defined and raised, we were able to
Find out more:
PickUpPad or just simply press with decorate quickly and easily using a
your hands. As OUTboss products thin paintbrush. For the snow globe
Facebook @sweetstamp
are designed to fit the average cookie OUTboss design, we decided to
Instagram @sweet.stamp
58 MAGAZINE
Book & Tutorial Reviews
Nadiya Bakes Christmas with Kim-Joy Holy Sweet The Great British Bake
Nadiya Hussain Kim-Joy Peabody Johnson Off: Love to Bake
Michael Joseph Quadrille Page Street Publishing Linda Collister
Photography by Chris Sphere
Terry If you want cool and Exploding with
creative bakes, with a imagination, there’s so This mouth-watering
If you don’t know about burst of colour, you must much to get stuck into book begins with a
Nadiya’s scrumptious get this book! You’ll have with recipes inspired by sincere note from Paul
creations, you’re missing cookies, cakes, macarons, ice cream flavours, candy, and Prue discussing how
out! In her new book, and more to discover, with cereal and more, as well baking can lift our spirits
she takes us through an gorgeous imagery and as chapters on booze and and highlighting the joy
enormous range of baked easy instructions. This is holidays. By the time you baking can bring to life.
goods and cakes including Christmas themed so there get to the recipes and The chapters are unique,
mini cakes, biscuits, tarts, are plenty of festive recipes! glimpse the incredible such as Acts of Kindness
and of course, celebration What’s great about Kim-Joy imagery, you’ll be desperate full of recipes perfect for
bakes. She begins with a is, where possible, she to start baking! Every baking for other people
heartfelt introduction and includes vegan alternatives recipe is easy to follow either as a gift, thank you
you’ll go into this book so this book is ideal for with simple steps and or simple ‘I love you’. This
with a sense of how cake anyone. Teeming with Kim- imaginative titles. This is book is not only complete
marks the first loves we all Joy’s signature creativity, the ultimate book for those with absolutely delicious
experience. Everyone needs you’ll never be short of looking for super sweet recipes, but with meaning,
this on their shelf. Christmas inspiration. baked goods. joy and emotion.
Found & Followed

There is an abundance of beautiful cakes around the world and we want some inspiration too! We
scoured the web to the find these amazing cake designers that we just had to follow!
SWEET POPPY ART THE SUGAR ALCHEMIST

Check out Sweet Poppy Follow The Sugar Alchemist for funky, colourful
Art’s Instagram feed for and unique designs! With clean, bold lines,
truly amazing cookie geometric patterns and contrasting colours,
creations! The level of these cakes will certainly brighten your feed.
detail is stunning and @the_sugar_alchemist
the painted designs are
simply out of this world.
@sweetpoppyart
CAKETOWN VELVET
If you want a feed full
of distinctive designs,
follow Caketown
Velvet. With tiered
designs to blow you
away, these cakes will
stand out.
@caketown_velvet
KIDS' CAKES
Check out these lovely cakes made by some of our youngest readers! Read about the
dreams and inspiration behind their creations. We’re so impressed by these fun designs
- from floral cakes to family birthdays to cookies!
Gracie Erickstad,
I’m Gracie Erickstad, 17 years old from
Horace, North Dakota.
I am a self-taught cake decorator. I
began my cake journey when I was
ten and it has grown into a passion of
mine. My creations are often bright
and fun because I think food is an
excellent way to spread a little joy. I
enjoy the artistic and painted approach
to cakes. You can never go wrong with
sprinkles! I like baking and decorating
because it’s a unique and delicious way
to express yourself. Just like any other
art medium, cake and buttercream can
create a masterpiece.
Facebook @cakesbygraciemae
Instagram @cakesbygraciemae
60 MAGAZINE
Samuel Araque Argentina, Peru, Ecuador and the

USA. In the latter, I was part of the last
Taylan Chasen
My name is Samuel Araque, better My name is Taylan Chasen, I am 14
season of Little Big Shots with Melissa
known as ‘Samuel Pastelerito’, I am 9 years old and live in St. Augustine,
McCarthy for NBC. I have also been
years old and was born in Colombia, Florida. Recent creations are
invited to prominent pastry fairs where
South America. a homemade yellow cake with
I not only make my sculptures but also
Since the age of four, I have been homemade cream cheese frosting
give workshops to children and adults,
learning about pastry thanks to the and a fresh strawberry purée in the
sharing the stage alongside figures such
example of my father, also a pastry middle and also served on the side.
as Buddy Valastro, Mauro Castano and
chef. Nowadays, my fame at national This is a favourite combination of mine
Antonio Bachour among others.
and international level has grown a because of how light and fluffy it is. I
Here is a photo of my latest creation, a
lot, becoming considered as one of the started creatively decorating cakes a
SpongeBob SquarePants cake, on the
main revelations in the world of pastry. few months ago during quarantine. I
occasion of the release of the film’s
My main motivation is fondant enjoy baking because I like seeing the
official music, since one of my favourite
sculptures. There I can express what I reactions of the people I bake the cakes
musical artists, J Balvin, is the one who
like the most in life: movies and my love for. It makes them happy, which makes
interprets it.
for my family. me happy!
Facebook @SamuelPastelerito
I have been a special guest on multiple
Instagram @samuelpastelerito
television shows in Colombia,
Alexandra Fairbanks Emma

My name is Alexandra Fairbanks, 5 My name is Emma, I am 10 years old
years old from Austin, Texas, USA. from Bradford, Ontario, Canada.
This cake I made was based on my I chose to make bright and fun cookies
trip to the pumpkin patch last year to show love and positivity. We need
with my preschool. I really enjoyed the that more than ever with everything
experience and decided to make a cake going on in the world today. I enjoy
about it. I drew faces with an edible baking and decorating because it is fun
marker and picked out snowflake and makes me happy! I love to try new
sprinkles because I’d like to see snow. designs and techniques all the time!
I like decorating because it is fun to
do with my mum. I have been entering
cake shows since I was two so this was
my third year competing.
I love playing with fondant and making
things. The pumpkin vines were all
made by rolling ‘worms’ out of fondant
and I cut my own leaves using a circle
cutter. I often use playdough cutters to
decorate. I also wanted you to know
that I drew faces to show actions.
There is an angry face, happy face,
worried face and surprised face on my
pumpkins.
Zak Travess Joel Ireland

My name is Zak Travess and I’m 15 My name is Joel Ireland, I am 14 years
years old from Hertfordshire, UK. old and live in Farnham, Surrey.
Last summer, I was very lucky to take A recent bake was a chocolate and
part on Junior Bake Off 2019! It was an vanilla woodland animal cake covered
amazing experience to be in the tent with chocolate and orange buttercream.
and to work alongside Prue Leith, Liam I made four animal biscuits (hedgehog,
Charles and Harry Hill. squirrel, deer and a rabbit hiding at
One of my most recent bakes is a triple the back of the cake) to sit beside the
layered ultimate chocolate cake filled tree stump. Another, shown here, is
with chocolate ganache! Another flavoured with coconut with a white
is vanilla cupcakes with rainbow chocolate ganache and was my first
buttercream. time using wafer paper, which I painted
Baking is a huge passion of mine with edible dusts. I love baking and
because I not only love experimenting decorating because each time in the
and having fun in the kitchen trying kitchen is different... you never know
out new things, I also enjoy making what could happen! Every time I
people happy through my baking! Since bake, I learn something new. I love the
a young age, I’ve always enjoyed baking creative side of decorating my bakes
and getting creative but since being on and shouting out ‘Who wants cake’? and
Bake Off, I have taken baking to a whole seeing happy faces.
new level and I couldn’t imagine my life
without it as I also think it’s great for
my mental wellbeing. It’s my dream to
Oliver
My name is Oliver, I am 10 years old
have a career in baking!
and live in Preston, UK.
Instagram @zakbakes_
I love baking and cooking and I always
www.youtube.com/channel/
bake with my mum. I want to be the
UCVNRUDAap_8dBZQoEjDA4Bg
new Gordon Ramsey when I grow
up. My mum and I post videos on
Instagram of us cooking and baking and
lots of people watch them. I recently
helped bake my birthday cake. I wanted
a chocolate and coffee cake. Here is a
picture; it was yummy and everyone
loved it. I love baking because it’s fun
and I get to do it with my mum, just the
two of us, and I love sharing it with my
family and seeing what they all think, it
makes me feel grown up. My birthday
this year we were in lockdown so we
baked all day which I loved. We also
made banana French toast and lasagne
– my favourite.
Samuel Plont Colouring cake: I did this cake for my

step mother’s birthday. She enjoys
My name is Samuel Plont, I’m 15 years
adult colouring books so I printed out
old and live in Boerne, Texas.
edible images using images from her
Unfortunately, due to COVID-19 and
own books and decorated the cake
the demands of my schooling (as I will
with them. The book on top and the
be graduating high school two years
watercolour palette were both 100%
early and have already started earning
usable and edible! I enjoy cake design
college credit), I have been limited in
because of the artistic freedom it gives
my cake artistry. Nonetheless, I'll tell
me, even in cases where I’m working
you about two of my favourite cakes!
with concepts that a customer decided
Chinese Dragon cake: This is a Chinese
upon. On top of that, being in the
dragon cake I did for a competition. I
cake/confections industry has been a
also spent some time studying basic
complete blessing in my life and has led
Chinese cosmology and mythology in
me to meet some wonderful people that
advance to make sure this cake worked!
I’m very thankful for.
62 MAGAZINE
Amal Rana Samaya Chowdhury Aditya and Aarya

My name is Amal Rana, I’m 14 years old My name is Samaya Chowdhury, I am
and based in Chigwell, Essex. 12 years old from Dhaka, Bangladesh. Sarabhai
In this picture, I’ve created a light and I love baking and started helping my We are Aditya Sarabhai and Aarya
fluffy vanilla sponge layered with a grandma bake cakes at the age of three Sarabhai, 11 and 7 years old from
creamy vanilla buttercream. It was and half. Hyderabad, India.
inspired by pink cotton candy and I first started taking orders when We, brother and sister, have always
I’ve created a striped effect with the I turned ten and became a young been helping and working with our
buttercream, a sprinkles border at entrepreneur. As soon as I finished mum while she baked ever since we
the bottom, a white chocolate drip school and my homework, I would start remember. We especially love baking
complete with a buttercream swirl on baking to finish my orders. and decorating rainbow cupcakes and
the top and some more sprinkles. It I love making cakes where the design Nutella cookies! They are so yummy!
was my first time doing a stripe effect has a symbol and immediately one can In 2016, we both got invited to be a
on the buttercream so it’s not perfect tell a little something about the person part of a cake collaboration for Father’s
but I’m still super happy with how it cutting it. My favourite part is the Day where we decorated a cake. It
turned out! I started baking from the reaction of the people when they open was so much learning and fun. That
age of seven and fell in love from the the box for the first time to look at the motivated us to bake more.
get go. I love cake decorating not only cake and secondly, when they taste it. Last summer, we, along with our mum,
because I find it so fun and truly love When I bake, I feel like I am in a conducted some baking and chocolate
to do it, but to see the end result and different place and there is always an making workshops for our friends and
people’s joy when they see the cake for immense sense of excitement about kids in our area. It was so much fun.
the first time or cut into it. I also find how the end result will turn out to be. This year, due to COVID-19 lockdown,
it super satisfying to see a beautiful When I decorate, it feels like magic we kids were all confined to the house
cake standing in front of me after hours and everything in my head, all my so to motivate our friends to bake more
of hard work. I was also a finalist on ideas turn into reality. Nothing feels and keep busy, we started our YouTube
Junior Bake Off 2019 and would love to impossible in this part of my world. channel. It has been so loved by all.
continue my baking journey! YouTube @princessbakes
Beautiful Baubles
- Karen Davies, Karen Davies Sugarcraft -
64 MAGAZINE
Karen Davies is an established and should be accessible to anyone.

respected mould designer and Their moulds allow you to achieve
manufacturer within the sugarcraft professional outcomes quickly and
industry. This year marks the easily, keeping cake decorating an
company’s tenth anniversary! Karen enjoyable hobby. The moulds that
and her daughter, Alice, produce Karen Davies designs have endless
a range of moulds with the belief possibilities for decorating cakes.
that the art of cake decorating
Equipment Required
• Cakes: 8” round x 6” high, 6” round x dust
5” high • PME Pearl edible lustre spray
• 10” round cake drum • Karen Davies Sugarcraft moulds:
• 5” cake card Baubles, Winter Wreath, Bows, Plaited
• 3 6” dowels Borders
• Royal icing • Cornflour pouch
• 1kg Karen Davies Sugarpaste • Small white edible pearls
• Magic Sparkles Snow White edible • Isopropyl alcohol
glitter flakes • Dresden tool
• Paste colours: pink, grey, green, ice • Cutting wheel
blue, lilac • Edible glue
• Rainbow Dust Pink Candy Powder • Brushes
Colour • Dimpled sponge
Difficulty Rating
• Rainbow Dust Lustres: Metallic Golden • Small knife
Sands, Metallic Light Silver, Pearl White • Paper towel
• Fractal Colors Light Yellow FunDustic • Small curved scissors (optional)
Step 1. 1 2
Dust the rose on the Winter Wreath
mould with cornflour. Knead a piece of
sugarpaste until smooth then press firmly
into the rose. Keep the paste flat and
level with the mould and do not push the
paste over the edge of the flower. Turn
the mould over to release the paste. You
will need six roses, three poinsettias, two
large holly, four small holly and six small
fir cones. Place the roses and holly on
3 4
dimpled sponge to shape and dry.
Step 2.
Place the large cake on the drum, insert
the dowelling and trim level with the
top. Place the small cake on the card and
position on the bottom tier. Pipe 5” of
royal icing around the base of the larger
cake to work on before piping the next 5”.
Take the small knife and spread the icing
to give a rough appearance. 5 6
Step 3.
Sprinkle small white edible pearls onto
the rough icing.
Step 4.
Stir a teaspoon or brush handle into the
glitter flakes to make finer. Sprinkle over
the royal icing. Pipe the next 5” section 7 8

and repeat the rough snow effect, add
the pearls and sparkles. Repeat all around
both cakes.
Step 5.
Colour sugarpaste with paste colours.
Dust the Bauble mould with cornflour
and start to mould with chosen coloured
sugarpaste.
Step 6. 9 10
Separate colours can be placed into the
baubles for detail. Use the dresden tool
to help get into small areas. Edible glue
can be added thinly and very carefully to
join the pastes together.
Step 7.
Rub a little pink powder into paper towel
to make sure there is no loose powder on
the brush. Dust the angel’s cheeks gently. 11 12
Step 8.
To paint the hair, mix chosen powder in
the lid with alcohol or water.
Step 9.
Paint the angel’s wings silver.
Step 10.
Paint the eyes black and let dry. Paint a 13 14
small white dot into each eye.
Step 11.
Mix half the gold lustre with the white
lustre. Add isopropyl alcohol and mix to
make a paint. Brush onto the top of each
bauble. Mix powders with alcohol to
paint details on baubles.
Step 12. 16
15
Spray the baubles with edible lustre.
Step 13.
Grind the glitter flakes finer by stirring a
teaspoon or brush handle around the pot.
Brush areas of the baubles with edible
glue very thinly. Sprinkle with the flakes.
Step 14.
Attach the baubles with royal icing
randomly around the cake. 17 18
Step 15.
Roll thin sausages of paste and mould the
small plait on the Plaited Borders mould.
Step 16.
Use the cutting wheel to cut each piece in
half lengthways.
66 MAGAZINE
Step 17. 19 20
Mark the cut edge with the dresden tool
to match the moulded pattern.
Step 18.
Brush a little water or edible glue onto
the cake to attach the strings. A ruler can
be used to mark the cake with a straight
line if needed.
Step 19.
Paint each string with pearl lustre mixed
21 22
with alcohol or water.
Step 20.
Mould a small bow for each bauble.
Step 21.
Attach bows to the cake using royal icing.
Paint gold to match the bauble tops.
Step 22. 23 24
Use the Winter Wreath mould to
make four large tree branches and
approximately eight small branches.
Step 23.
Spray with the lustre.
Step 24.
Either spray a fine mist of water or
brush a little onto the branches before 25 26
sprinkling with glitter flakes.
Step 25.
Attach the branches around the edge of
the top tier with royal icing allowing them
to fall over the edge a little.
Step 26.
The branches can be snipped with the
curved scissors to give more detail.
27
Step 27.
Spray holly, poinsettias and roses with
lustre. Attach the flowers and holly to the
tree branches with royal icing.
For more information about Karen

www.karendaviessugarcraft.co.uk
Facebook @karendaviessugarcraft
Instagram @karen_davies_sugarcraft
5
mins with...
LORI MAHONEY
Early Beginnings design. Even the simplest cake can be first year of my cake decorating career
Q: When did your cake journey begin? unique if you really know about the and never want to do that again. The
A: I have lived in San Diego, California subject matter. I just personally think it clean cuts and sharp lines the scalpel
for the past 20 years. I am originally gives a piece more depth. gives are everything I live for in cake
from Massachusetts where I was a decorating; it is like an obsession a bit.
software specialist. When I moved Favourite Creations
to California, there were no tech jobs Q: What are some of your favourite Work-Life Balance
available so I ended up as an office creations? Q: How do you achieve a work-life
manager until I had enough nerve to A: Oh my, that is always hard for me. balance?
finally take on my own cake business Often I do not like most of my creations A: I am still working on that. My life
with the help from my amazing right of the bat, they grow on me. I is so revolved around my work and the
supportive family. would have to say, not for decorating fact that my cake studio is in my home,
purposes but emotional purposes, they the balance is tough. Those days I can
Inspiration would have to be the cakes I have done get all my work done, make dinner and
Q: What is your inspiration for your for collaborations. There is normally clean the aftermath is a win-win for me.
cakes? such an emotion behind it that even if Fortunately, my better half, Matt, is the
A: Sometimes, they just just pop into they were not the hardest most detailed most supportive and understanding
my head and sometimes, it takes days cake, they end up being my favourite. partner so this has never been an issue
to think of something. I like to Google
the subject, not an image but how it Lifetime Tools Mottos/Mantras
came about. I like to read up to know Q: What three tools can you not live Q: What are your mottos/mantras?
how things originated and understand without? A: My favourite motto is a quote. "I
how they got to be. This gives me A: A ruler, scalpel and self-healing have not failed. I’ve just found 10,000
inspiration of what I want to do in the cutting mat. I lived without them the ways that won’t work." – Thomas A.
68 MAGAZINE
Edison. Some of my favourite moments Although, I would probably ask for a were so many laughs, almost no sleep
were not giving up after several fake cake as I would never and could and incredible food thanks to and made
attempts and taking a failure of a never cut into it. by Shani’s mum. You tend to forget you
project and making it into something are being filmed 24/7 for an entire
I can be proud of. Believe me, there Theme Song week. The cameras just become part of
were many of them and I am sure there Q: If you could have a theme song to the room and you just get busy making
will be many more. Sometimes, a great your life, what would it be and why? this piece of art you hope you can be
design comes from recovering from a A: HA! This question gave me a good proud of. I was so proud of us because
failed design. laugh. Probably Unwritten by Natasha the first two days, absolutely nothing
Bedingfield which is a song about went as planned and we hit a wall
Cake Heroes finding your path and starting from a thinking to ourselves ‘What have we
Q: Who are your cake heroes? blank page and just kind of going with done’! Thankfully, it all worked out in
A: I have had so many through the it. This resonates with me as some days the end. I made a friend I will have for
years. Just to name a couple: Adelina feel like a blank page. I can sometimes life and a piece of work I am extremely
Baicu for her sheer perfection and pace the room for hours to come up proud of us for pulling off.
completely unique style. She also with an idea for a cake design and
happens to be a dear friend who I all too often, I do not have one. I just Future Plans
am so thankful to have in my life. If it start decorating to see where it goes. Q: What are your future plans?
wasn’t for cake, we would have never I cannot visualise it in my head, it is A: To keep doing what I love, making
met. Another would be Isabel Tamargo, something I have to see as I am doing. cakes, and eventually get into teaching
another woman who is a master of her classes. That was on schedule for 2020
craft and just like Adelina, a dear friend. Cake Trends but this year had other things in mind.
These two are not only my cake heroes Q: What have been your favourite cake
but heroes for just being extraordinary trends?
people. I am so fortunate to have been A: I am not a huge fan of trends to
able to meet these women and call be honest. I like unique clean designs.
them friends. Trends come and go but clean unique
designs are always in trend.
Birthday Cake
Q: If you could get any cake artist to Halloween Cake-Off
make your birthday cake, who would it Q: Tell us about being on the
be and why? Halloween Cake-Off
A: What a good question! I would A: It was scary, completely exhausting
have to say Adelina Baicu again as and amazing! I was so honoured to
she puts so much emotion into her be able to be partnered with Shani Find out more about Lori and her
work:
pieces of art. You can actually feel her Christenson. The days ran into the
Facebook @Loriscustomcakes
cake’s emotion, it is simply incredible. nights and for one straight week, there
Instagram @loriscustomcakes
SOCIAL SNIPPETS
Whether it’s on Facebook, Twitter or Instagram, we see some amazing stuff online.
Here’s this month’s round up…
539k+ 121k+
We're a social bunch! 976k+
followers
8k+
followers monthly viewers followers
How incredible is this upside down We are such fans of this graffiti style cookie We’re obsessed with this minimalist
effect by Caz’s Cakes and Sugarcraft? set by The Cookie Gallery! design by Rasha Rmeily.
The detail on these cookies by We adore this simple but sweet floral This is a pretty funky design by
Mixed Sugar is incredible. design by Where The Ribbon Ends. Cooking Cake MSK!
What a stunning whipped cream Butter Fingers by Aimee Ford knows just The orange on Cake Life Chicago’s
creation by Lucia Cake! how to display her cakes perfectly! cake is so bold and eye-catching.
70 MAGAZINE
How amazing are the highlights on this Gorgeous baby blue cake by Sugar We’re blown away by this
perfume creation by The Cake Crusader? Dreams by Dessy! design by By.Aletoso.
We love the contrast between the This creation by Spiced Upp Cakes
How cute is this giraffe design by Sugarbar?
tiers by Christina’s Cupcakes. is just too cute!
We’re infatuated with the floral Such a fun Marvel-inspired design This cake by Gabriel Diaz Cake
details by Sugar Fancies by Pooja. by Cocoa and Silk. Designer is too pretty for words.
We really enjoy this painted one tier Love this truly adorable elephant These connecting cookies by Frosted by
cake by Nana’s Home Cakery. design by Karine Jingozian! Meagen are simply awesome!
Cake Opinions
We asked your opinion on Instagram!
Get involved with our monthly opinion polls
Keeping it Real
with Ruth Rickey
How much would you pay for a 3-4
hour virtual cake class?
Ruth is an ICES Certified Master Sugar Artist
who has appeared on Wedding Cake Wars, $100 $150
TLC’s Ultimate Cake Off as well as three
specials on Food Network. 75% 25%
Every year at this time, my feed is full
of people spending a month sharing
their gratitude. Each day, there is a Have you stopped making big cakes and
new post about something they enjoy. moved to cupcakes and smaller items?
If you haven’t ever done this, I highly
recommend it! YES NO
This year, all the memes are about

53% 47%
what a dumpster fire 2020 has been.
You might expect people would be
especially hard-pressed to find good in Are you missing face-to-face
their lives. It turns out, the opposite is cake classes?
true. A recent study showed over 70%
of people feel grateful for changes to YES NO
their life during this plague.
84% 16%
I know I’m one of them! Since I am
high-risk, I worked from home and
have only been around my husband
for the most part. He and I took this Have you taken a virtual
chance to talk about the deep things cake class?
in life. We created ‘truck dates’,
picking up a meal to go and eating YES NO
at the lake while listening to a book
on tape. We renovated a room in the
54% 46%
house. We paid down credit cards.
We rediscovered the joy of puzzles
and camping. We started working out
together. Are you looking forward to Christmas?
When this insane time ends, we will

come out stronger than the couple
YES NO
who entered. And that makes me 84% 16%
thankful indeed.
For more information, visit:

Cake tools and sweets: Have you missed the cake
www.sugargypsy.com shows this year?
Cake blog:
www.sugarzen.wordpress.com YES NO
Athlete blog:
www.relentlessruth.com
96% 4%
COLLAB
pottery
ART OF
Katarzynka Sztuka Cukrowa
pottery
ART OF
COLLAB
Tell us about your collaboration by placing it on the balcony. The plant
Arzu Altan
This international collaboration hosted was watered daily with the tears of the
by Tasnuta Alam is called Art of Pottery. young woman, becoming the envy of
It is all about worldwide pottery and the neighbours who imitated her by
ceramic design, colour, texture and making head-shaped vases that soon
pattern. filled all the balconies of Sicily.
The piece by Marta Torres resembles a
What inspired you to do this theme? roof tile. It is rustic underneath with a
I am a cake artist and gardening is my fully covered top in a light colour and
hobby. On the corners of my house, I delicate motifs of monochromatic and
use indoor plants and decorate them dimensional flowers. The tile is 100%
with stylish pottery. As I am also a cake piped with coloured royal icing and
artist, this attracted me so much. I the flowers are finished with a light
thought if we carry this out on cake, we dust of yellow powder on top and black
can explore a huge area and get to learn underneath.
lots of things.
How many members are in your
Tell us about a few of the pieces that collaboration and how did you
Beata Mielcarek
have been made decide on this group of people?

Corinna Maguire’s piece shows We are 64 cake artists from 21
Kintsugi, the Japanese art of putting countries around the world. As I have
broken pottery pieces back together been in the sugar world long time, I
with gold, built on the idea that in invited many cake artist friends to the
embracing flaws and imperfections, collaboration.
you can create an even stronger, more
beautiful piece of art. Every break is Did anything go wrong during the
unique and instead of repairing an item process?
like new, the 400 year old technique This year, because of the pandemic
actually highlights the ‘scars’ as a part situation, lots of artists have a shortage
of the design. of cake staff and delivery delays. Some
Patricia El Murr’s piece is inspired had to drop off for COVID-19.
by the Phoenician art of pottery. This
jug is a pottery vessel decorated in If you were to do it again, what
black and red paint made near Kition, would you do differently?
Dumi 68 Cakes
a settlement founded by people from I am still planning and haven’t decided

the city of Tyre on the coast of modern anything yet.
Lebanon - Phoenicia.
Raquel García’s piece is Sicilian ceramic If you were to do another
heads, better known as Moorish collaboration, how should others get
heads. Their history goes back to 1100 involved?
when it was the Sicily of the Muslim If anyone is interested, they can
domination. A Moor walking in Palermo join this collaboration. When I love
saw a young woman tending the plants someone’s work, I will invite them.
and fell in love with her. When the
young woman discovered her beloved To find out more, visit:
had a wife and children and that he Facebook @Art-of-pottery-
had to return to them, she took his an-international-cake-art-
life, using his head as a vase for basil collaboration-100868748412271
74 MAGAZINE
Radiki’s Cakes Patricia El Murr Mariano Camba
Elif Doğan - Floksia Cake and Sugar Designer
Catalina Anghel azúcar’arte
Raquel García-Cake Art
The Cookie Lab by Marta Torres La Shay by Ferda Ozcan
#THROWBACKTUTORIAL
Polar Pals
- Zoe Hopkinson, Zoe’s Fancy Cakes -
Zoe from Zoe’s Fancy Cakes is a Gold award-winning cake designer

based in Leeds. She started decorating cakes in 2013 as a hobby and
2014 saw Zoe leave 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.
Equipment Required
• Modelling paste (or sugarpaste mixed • Circle cutters
with tylose): black, white • Spaghetti
• Sugarflair Spectral pastes: Holly • Cocktail sticks
Green, White, Orange, Red Extra • Small square of parchment paper
• Small rolling pin • Water/edible glue
• Non-stick board
• Knife
• Brush Difficulty Rating
• Small round plunger cutter
• Dresden tool
Steps 1a & b. 1b
1a
Roll a ball of white paste. Roll one end
to create a cone, the fatter part is the
bottom of the body. Halfway down, press
with the side of your finger to create a
dent above the belly. Use your thumbs to
push a dent into either side of the bottom
to attach the legs. Add lines over the
body with the dresden tool to create fur.
Steps 2a-e.
Roll a ball of white paste a fifth of the body
size. Roll and thin just off centre creating a
2a 2b
hip and foot. Squash the hip between your
finger and thumb. Using a dresden tool,
add two lines into the top of each foot. At
the bottom of each line, add a horizontal
line. Ensure the top is diagonal so it fits
to the body. Mix black and white paste to
create grey. Make three small dots and
one larger circle. Attach to the feet pads
with a little water. Score lines down the
legs with the dresden tool to create fur.
Attach the legs to either side of the body 2c 2d
using a little water.
Steps 3a & b.
Roll a ball of white paste and flatten
slightly. Pinch one end to create a teardrop.
Add a line around the pointed edge with
a dresden tool creating a stepped effect.
Mark lines along the edge with the dresden
tool to create fur. Attach to the top of the
body with the point on the bear’s chest
pointing down. Add a piece of spaghetti 2e 3a
through the body with an inch showing.
Step 4.
For the head, make a ball of paste a fifth
of the body size. Pinch either side for the
top of the jaw line and push your thumbs
in at the centre to create eye sockets. Use
the dresden tool to draw lines at the edge
of each side to create fur.
Steps 5a & b. 3b 4
Roll a cylinder of grey paste smaller than
the head. Pinch one end at the top. At the
other end, create a line with the dresden
tool from the nose down to the bottom of
the mouth. Add a ball of grey underneath
the snout for the jaw. Add a small piece
of spaghetti to the back of snout.
Steps 6a-c.
Push the snout onto the face. Using a
cocktail stick, add two eyeholes just above. 5a 5b
Fill the holes with two balls of black paste.
Cut a tiny circle of white into semicircles
and add to the top of each eye. Using
white food colour, add two tiny dots to
each eye. Using black paste, roll an oval
for the nose and pinch slightly on two
sides. Stick to the end of the snout. Using
a cocktail stick, poke small holes into the
side of the snout on both sides. Make two
teardrops for the ears and press in. Stick

6a 6b
the ears onto the head. Roll two thin black
teardrops for eyebrows and attach. Push
the head onto the spaghetti.
Steps 7a & b.
Roll two sausages in white paste the
same length as the body. Add two lines
to one end to create fingers. Indent lines
down the side to create fur. Stick the
arms to either side of the body.
Steps 8a & b. 6c 7a
Colour modelling paste red and roll out
into a strip. Using the plunger cutter, cut
out circles of white paste and attach. Curl
to create a cylinder. Roll another piece of
red and cut a circle for the lid. Cover in
white dots to match the present.
Steps 9a & b.
Roll a white ball of paste for the penguin’s
head and a larger teardrop for the body.
Roll black paste and cut two small circles at 7b 8a
one end creating a point. Roll a rectangle
of black that wraps around the back of the
body. Attach to the back pinching slightly
to make a tail. Add the pointed piece to
the head wrapping so it leaves a white
area at the front of the face. Roll orange
paste into a teardrop and stick to the face.
Run a knife up both sides of the beak and
slightly onto the face. Poke two eyeholes
with a cocktail stick and fill with black
paste. Add a dot of white to each eye. 8b 9a
Sit the penguin in the present. Roll two
teardrops of black for the wings and attach
to the body over the front of the present.
Step 10.
Roll out white paste to 1mm thick. Cut a
long rectangle, a short rectangle and two
long triangles. With the longest piece,
fold over each end to meet the centre
and create the bow. Wrap the short
rectangle over the folded ends. Stick the 9b 9d
two long triangles onto the box lid and
then stick on the bow. The lid can then be
leant against the present.
Step 11.
You can make extra smaller presents
to put around the polar bear. Leave
the models overnight to harden before
moving onto a decorated cake.
10 11
For more information about

Zoe and her work, visit:
www.zoesfancycakes.co.uk
Facebook @zoesfancycakes
78 MAGAZINE
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8A Edwards Road, Erdington, Birmingham, B24 9EP TEL: 0121 384 8236
INDUSTRY INSIDER
This month, we spoke and opened his first cake shop at age platform. It was a huge amount of effort
23. David joined the business in 2005 to film a library of 40 videos to get
to David and Paul from and it grew to five shops, a bakery and started, but Paul Bradford Sugarcraft
CakeFlix! Cupcake Cafe Bar nestled in a forest School launched in November 2011.
location outside Linlithgow. Paul started
Paul Bradford and David Brice are teaching cake decorating at the Cupcake Q: Tell us about your team
co-owners and founders of CakeFlix, Cafe Bar in 2009. He realised teaching A: Paul and David are the only
a rebrand of Paul Bradford Sugarcraft was his passion and his courses filled employees of CakeFlix. They use a
School, established in 2004. Their quickly. At that time, there were few number of freelancers to help with
mission is to empower cake artists of people teaching cake decorating and specific projects but all the day to day
all skill levels and experience to learn almost nothing online. Having 35 staff tasks are carried out by the pair of them.
and share from each other. and multiple outlets required a lot of CakeFlix’ secret weapon is their super
management and in 2010, David started user, madeitwithlove. She answers all
Q: How did you begin? exploring avenues to teach online. In the cake and baking related questions
A: Paul has been making cakes since 2011, they sold the trading names and is closing in now on 10k replies.
helping his gran with baking at a young Truly Scrumptious Designer Cakes and
age. After studying baking at college, Cupcake Cafe Bar. This allowed them to Q: Why did you rebrand from Paul
Paul joined Oliphant Bakers at 19. He retain the company number and gave Bradford Sugarcraft School to CakeFlix?
realised cake decorating was where them the time to work on teaching. In A: Having released at least one new
his heart lay and built a reputation in 2010, Paul and David started filming feature length tutorial every week since
his local town, Linlithgow. In order to online tutorials. There was little else out November 2011, Paul was starting to
to improve, he spread his wings and there to teach cake decorating online. run out of design ideas. In 2018, Paul
took a job at Top Tier Designer Cakes The early videos proved popular so Bradford Sugarcraft School rebranded to
in Glasgow. After a year, Paul was ready they launched an online subscription CakeFlix. The objective was to create a
more community feel. One key objective
was to encourage cake artists to film
tutorials from their own kitchen. The
aim was to increase the variety of artists
and skills of tutorials on offer.
Q: How has COVID-19 impacted you?

A: CakeFlix quickly adjusted to the
impact of COVID-19. Paul had a full
diary of teaching from his classroom
and several overseas teaching trips
scheduled but lockdown cancelled
everything. With no certainty as to when
in-person teaching would resume, it left
a gaping hole in the finances. Many other
cake artists were in the same position,
with time but no means of teaching.
80 MAGAZINE
CakeFlix saw this would lead to an

upsurge of cake artists creating online
tutorials and embraced the change,
realising it would make the original
CakeFlix concept far more achievable.
The business model changed from
Paul filming three out of four tutorials
released on CakeFlix to one in five. This
allowed a wider range of artists and
techniques to be published. At the start
of the pandemic, CakeFlix had a drop
in subscriptions. With the new model,
numbers are higher than in March 2020.
Q: Tell us about your space in Spain!

on their CakeFlix TV channel. The aim will work out because you make lovely
A: CakeFlix can be run from anywhere,
was to build up the audiences to get cakes. Know how much each cake
so Paul and David took advantage of
sponsorship for CakeFlix and the artists. costs you in ingredients, know your
that and settled in Spain. They have a
Despite being able to demonstrate overheads, know how many cakes you
lovely villa where they converted two
over 93 million minutes of CakeFlix TV need at what price to break even, then to
bedrooms to form the filming studio
footage watched in August, they were make the salary you want.
and classroom. Paul works in the studio
unable to secure a sponsor. They want
and David has his office in the dining
to keep the concept alive so are back to Q: What are your future plans?
room. They chose Spain for the climate,
publishing Caking all over the World live A: In 2020, CakeFlix launched the
the friendly people and a more laidback
shows every couple of months. CakeFlix app, CakeFlix Master, which
pace of life.
is a fully accredited cake decorating
Q: David, as a business guru, what course, and launched CakeFlix TV. They
Q: Tell us about Caking all over the
three business tips do you have? plan to launch their flagship Train the
World
A: David has been a business coach since Trainer course online which will include
A: At the start of the crisis, Spain went
2008. He worked with The Prince’s personal coaching from both Paul and
into lockdown ten days before the
Trust Youth Business Scotland and David, helping cake business owners
UK. The morning after lockdown was
Business Gateway, helping grow new achieve their dreams and goals. CakeFlix
announced, Paul had the idea of bringing
businesses. Having been in the cake is in great shape to continue evolving
cake artists together through an online
industry for 15 years and growing a and giving subscribers the best learning
event and his dad came up with ’Caking
business from sole trader to seven and community experience Paul and
all over the World’. The concept was
outlets with 35 staff, he has a wealth of David can deliver. Their focus is to keep
to provide a platform for cake artists
experience. David’s top tips are: educating and entertaining and they are
to raise their profile and provide a
• Create a business plan. 97% of failed looking forward to 2021.
housebound audience with something
businesses did not have a business plan.
to break the lockdown monotony. It was
By completing this, you can put yourself
a huge success but it took a lot of time
in the 3% that will succeed. Use the
and effort. This was all voluntary, so
plan-do-review cycle.
CakeFlix tried to find a way to make the
• Write a clear goal down. A dream
venture financially viable on an ongoing
written with a date becomes a goal. A To find out more about CakeFlix, visit:
basis. After nine weeks of Caking all
goal broken into steps becomes a plan. A www.cakeflix.com
over the World, they replaced the live
plan backed by action becomes reality. Facebook @CakeflixOfficial
shows with regular pre-recorded demos
• Know your numbers. Do not think it Instagram @cakeflixofficial
MONTHLY
Competition
IN ASSOCIATION WITH
Solve the anagrams to win

this awesome bundle of cake
decorating essentials from
Sweet Success worth £100!
Email the solved anagrams
and your address to
content@cakemastersmagazine.com
UK only
Competition closes
30th November
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eret
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82 MAGAZINE
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2020
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S T E P- B Y- S T E P C A K E P R OJ E C T S E V E R Y M O N T H

Find the perfect cake decorating match at

Welcome to the November issue of Cake Masters Magazine!

Most excitingly, in this issue, we have all the details 64

We also have two fabulous collaborations for you this

This month’s big competition prize is a delightful bundle

On the Cover Welcome to the November edition of the magazine!

Every Issue Features

Follow us on Twitter @CakeMasters

Follow us on Instagram @cakemasters

Sign up to our email

WISH Every month, we collect some of our favourite or

BAKING Model and roll to perfection with the

SweetStamp’s patented lettering

Who doesn’t love a bit of sparkle? Cake Décor’s range of

Renshaw Marzipan’s delicious

Designed and produced in Australia

Sachiko Windbiel is the owner of and inspire others to explore and

Steps 28a & b.

Steps 39a & b.

For more information about Sachiko

For all your specialist cake making supplies at trade prices

- Amy Chapman, Inspired Cakes – by Amy -

Amy Chapman is an award-winning eye for detail. Amy enjoys sharing

end to 4mm thick and use the template

For more information about Amy

Store all of your cake equipment and

With the Crate Mate, you can convert

• SELF BALANCING HANDLE

Two sizes available:

Ask the Expert

Cake Conundrums and Decorating Dilemmas!

Sona from LiMa Cakes is an award- tutorial to showcase some fun

Dust your work surface with cornstarch,

For a smoother effect, use flexible

After covering all tiers, secure with 5 6

Cut wafer paper into a wave shape and

Apply at the back of the washi paper

Once applied, turn the fondant over, put

Once dry, use Green Pearl on the royal

Apply a generous amount of water on the

Apply a small amount of piping gel and

Once dry, put the pearls in a small jar 36 37

For more information about Sona

Cake by Chemily’s Cakes

cake-stuff.com @CakeStuffLtd @CakeStuffLtd

Keeping Life Sweet

Sprinkles & Co is the professional, hobbyist arm of Cake Décor.

Sprinkle Decorations Glitters and Sprays

These pump-action pots are now used by

Super Strength Colour Gels

Cake Boxes, Cupcake Boxes, Cupcake

All products are available at Trade Prices.

Chef Nicholas Lodge

Rose Dummer AKA Rosie Cake-Diva

The Year 2020

2nd: Ana Remígio,

WINNING ENTRY DESCRIPTION:

2nd: Sandra Smiley,

WINNING ENTRY DESCRIPTION:

2nd: Caroline Halliday,

WINNING ENTRY DESCRIPTION:

Mottos & Mantras