Cake Decoration & Sugarcraft - August 2017 PDF

OV
ER
12 00
ES
TO
BE
W
ON
!
FREE HOW TO GUIDE: MAKE REALISTIC SUGAR FLOWERS

CA
KE
PR
IZ
BEST
OF
SELLING
FOR OVER
21YEARS
ISSUE 226 AUGUST 2017
Wow this
Summer WE SHOW YOU THE dive in
COOLEST BIRTHDAY CAKES AND MAKE GREAT
CAKE CHARACTERS!
Totally
14
Tropical
WEDDING STYLE
Step-by-step
tutorials
EVERYBODY LOVES THE SUNSHINE...

GLAMOROUS
RUFFLES
>
4.20 August 2017 Issue 226
MOROCCAN
08
METALLICS
9 772397 739016
HAND-PAINTED
FINISHES
THE HOTTEST
AIRBRUSH EFFECTS
SWEET TREASURE BRILLIANT VINTAGE
STUNNING
SCULPTED CAKES WITH EDIBLE GEMS BAKING IDEAS BEACH HUT BEAUTY
p01_AUG17_COVER_NEW.indd 1 21/06/2017 14:36

TREND ALERT
Unicor n M a g i c
Unicorn cakes remain a top trend in the cake decorating world, having
OuricToorpn
taken social media by storm over the last year. This fun-filled theme uses
plenty of colour and sparkle, making it a very popular choice for childrens
birthday parties and special celebrations.
Un We have a great range of unicorn-approved products available that are
picks
perfect for embracing this magical trend...
Purple Cupcakes
decorations
Add a touch of sparkle...
Metallic
modelling paste
Create an enchanting
unicorn horn with
our Gold metallic
modelling paste
Unicorn & Rainbow

sugar pipings
Colour Splash Gels

Beautiful and vibrant colour is a
must-have for any unicorn cake.
Colour Splash has a fantastic range of
concentrated food colours available
that are perfect for creating a brightly
toned mane bursting with fun and colour!
www.culpitt.com tel: +44 0345 601 0574 email: info@culpitt.com

Culpitt is the UKs leading wholesale supplier of cake decorations and sugarcraft supplies.
Find all these great products and more on our website! Available from all good cake
decorating retailers. Find a local stockist using our online store locator.
For trade enquiries, please contact Culpitt Ltd.
p02_CCDAug17.indd 1 15/06/2017 12:36:51

LETTER FROM THE EDITOR
Welcome to August Bring me sunshine! A

THANK YOU
Dear reader, TO OUR
SUBSCRIBER
Whatever the weather, this issue is packed with TURN TO S
summer style guaranteed to make you smile
Our beautiful cover girl, Tiki, is destined to be the
PAGE 10
celebration cake of the summer, especially for fans
of Moana. I know my girls are desperate to make
this island princess in their school holidays.
For me, I want to try Violet Lin Trans ruffle
technique on page 25, Laura Dodimeads
stunning airbrush ombr effect on page 56
and Rhu Strands dear old grandad complete with striped swimming
costume and rubber ring on page 50! I am always so nervous of
modelling characters but reassured by our brilliant contributors, I know
from experience that I will achieve happy results if I take my time and
follow our tried and trusted step-by-steps.
I adore our treasure chest and Rainbow trout cakes too, brilliant for
developing your use of colour!
TICKETS
JUST Before deciding which of this months tutorials you want
7 to make, check out your subscriber exclusive: a delicious
selection of handpicked discounts plus some excellent
top tips from PME on page 10.
My sugar flower tutor Ann at Sugar Daddys in

St Neots, loved Zoes unicorn cake from June
and recreated with a pony companion. I love the
finish she achieved, especially the blush on their
darling faces! Ann's granddaughter Orynn and her
friend Jasmine are very lucky girls!
Wishing you all sweet adventures this summer, dont

forget to send me pictures!
x
Leeanne Cooper, Editor
Download your FREE How To Guide: Realistic Sugar Flowers at www.cakedecmag.uk/HTGSugarFlowers
Have you entered your cake to our second Great British Cake Decorator
competition yet? We want to showcase your Fairytale cakes, and promote
CMYK / .ai CMYK / .ai
your talent. Like Zoe Burmester on page 36, you too could become a
CMYK / .ai
regular contributor after winning. Visit www.greatbritishcakedecorator.co.uk

to enter and show us what you can do! 2017
In association with
Cake Decoration & Sugarcraft Magazine
Join us Follow us Let us inspire InstaCake

www.facebook.com/ @CakeDecMag www.pinterest.com/cakedecmagazine
cakedecorationandsugarcraft cakedecorationmagazine
Anglo American Media Ltd, publishers of Cake Decoration & Sugarcraft Magazine,Cake Craft Guides: Party Cakes, Wedding Cakes & Sugar Flowers.
www.cakedecorationmagazine.co.uk August 2017 | 3
p03_Editors letter SUBSCRIBER.indd 3 21/06/2017 16:52

47
INGREDIENTS AUGUST 2017

Fantastic
new ruffle
technique!
Essentials
25 06 Market Place
Open for news and reviews, tips 53
and trends and our fantastic
COVER STAR! monthly giveaways over 1,200
OV
E
20
R 0 BE
W
ON
!
FREE HOW TO GUIDE: MAKE REALISTIC SUGAR FLOWERS of prizes to be won!

1
TO
ES
IZ
PR
CA
K E
BEST
OF
SELLING
10 An exclusive thank-you just

FOR OVER
21YEARS
ISSUE 226 AUGUST 2017
for subscribers, delicious

cake shopping discounts and
top baking tips from PME.
Wow this
Summer WE SHOW YOU THE dive in
16 Great British Cake
Decorator 2017!
55 Tropical kitchen
Take a look at this months
COOLEST BIRTHDAY CAKES AND MAKE GREAT
CAKE CHARACTERS! Have you started your cake quest totally tropical selection of must-
Totally
and entered our Fairytale theme have items for your summer
14
Tropical
WEDDING STYLE
competition yet? You have to be BBQs and garden parties.
Step-by-step
tutorials
in it to win it
72 Cake collaboration
21 Slice of Social Youve heard of Comic Con,
EVERYBODY LOVES THE SUNSHINE...
GLAMOROUS
RUFFLES
Do you post your cake pics on now marvel at Cake Con! Cake
>
4.20 August 2017 Issue 226
MOROCCAN
our social media? Check out artists from around the world
08
METALLICS
9 772397 739016
HAND-PAINTED
FINISHES
THE HOTTEST
AIRBRUSH EFFECTS
SWEET TREASURE BRILLIANT VINTAGE
this page to see if you star! unite to create a great amount
STUNNING
of superhero inspiration.
SCULPTED CAKES WITH EDIBLE GEMS BAKING IDEAS BEACH HUT BEAUTY
47 Get the look with

p01_AUG17_COVER_NEW.indd 1 21/06/2017 14:36
EDITOR
LOVES Culpitt: Under the sea 75 Cake baker
12 Maori tiki girl
cupcakes Three summer classics from Cath
Make a little girls birthday very Bring the seaside into Kidston including ice-cream cone
special, by creating this beautiful your kitchen with these cupcakes a childrens favourite.
Polynesian character to sit atop wonderful cupcakes using
her cake. coloured Isomalt and a 81 Next month
texture mat for a cute under Take a sneak peek at whats
the sea theme. inside your September issue
THANKS GO TO: 53 Made With Fondant 82 Last crumbs
Zoe Smith, Carol Deacon,
Violet Lin Tran, Karen Keaney, and Love We chat to Hayley Wisken of
Zoe Burmester, Sarah Lou Smith, Katy Sue and Ceri Griffiths bring Fabricake as she gives us a
Rhu Strand, Laura Dodimead, you another fabulous seasonal behind the scenes view of her
Hayley Wisken and Sarah Sibley make! Moulds at the ready most elaborate wedding cake yet!
4 | August 2017 www.cakedecorationmagazine.co.uk
p04-05_Contents_SUBSCRIBER.indd 4 21/06/2017 17:22

A BIG THANK YOU TO
OUR SUBSCRIBERS!
TICKETS
JUST
7*
75
Exclusive Tutorials 42 Summer seaside bliss
Celebrate a traditional British
18 Classic seaside rock seaside summer by carving this
Be inspired by cheeky seaside bright beach hut which even Turn to page 10 for more great savings
postcards and create your own features a seagull on the roof! and expert tips.
cheeky scene, featuring a tanned EDITOR
matriarch and her pasty white 48 Lawrence learns to swim LOVES
husband! Dive in and create this fantastic
character standing 20cm tall,
48
22 Tropical seaside a modelling masterclass to polish
Create your own tropical island, your sugar people skills.
adorned with edible sea shells EDITOR
LOVES
and covered with sparkling sand. 56 Summer celebration
Blend a charming dancer with
25 Modern tropical wedding an ombr cake with Moroccan
Featuring a vibrant, exotic Dahlia flair. This design can be adapted
and a new way of creating ruffles, in so many ways, use the top tier
this cake has a real island vibe for a birthday cake or another
perfect for weddings overseas or tier of paisley and gold for a
with a tropical theme! stunning wedding creation.
32 Pirate treasure chest tutorial 63 Summer time and the

Ideal for little and large pirates, Isomalt is easy
treat them to a fantastic birthday Try these stunning Isomalt
cake filled with edible treasure! cupcakes which certainly have
the wow factor! Their glass-like
36 Ice-cream sundae please appearance will glisten in the sun
This retro ice-cream sundae cake and will be the talking point of
will make a wonderful centre your summer event.
piece at any summer party; filled EDITOR
LOVES
with whipped cream, fruit and 68 Rainbow Trout
wafer rolls. Youll love these new For the fisherman in your life,
skills to enhance the appearance this is surprisingly simple, very
of faux cake food! effective and great fun to make!
p04-05_Contents_SUBSCRIBER.indd 5 21/06/2017 16:44

CAKE MARKET
OVER
Market Place
Open for ideas, giveaways, competitions, product news,
1,200
WORTH OF PRIZES
TO BE WON!
inspiration and more
Beautiful Bas Relief Moulds

This Blossoms and Birds silicone mould has three
intricately detailed bas relief birds as well as extra
blossoms, branches and leaves. Whether used in one
colour or painted, they make a stunning design on the
side of a large cake or on cupcakes and cookies.
7 SETS TO
BE WON!
All Katy Sue moulds are made in the UK and are made
with FDA compliant food grade silicone. See more of their
fantastic range at www.katysuedesigns.com
Fun Flip Flop cookie cutters

Such a fun cookie to decorate with the children during the
10 SETS TO
BE WON!
summer holidays! Keep your flip flops simple or go wild by
making them highly decorative. Use different sugarpaste
colours to make your own designs, or try roughly mixing
together two different coloured pastes for an interesting
marbled effect. Made in the UK from stainless steel, we have
eight to giveaway!
See more of Lindys products at www.lindyscakes.co.uk
Were all going on a summer holiday

This issue, KIT BOX are excited to be giving away ten of
their 3D Vintage Caravan cutter sets. Each set contians five
cutters with full instructions on how to assemble.
The finished caravan makes the perfect topper for any
WIN A summer themed celebration cake.
COOKIE
CUTTER! Check out the extensive range of cutters at
www.kitbox.co.uk
WIN A
The Cake & Bake Show is back! PAIR OF
The UKs biggest baking event is returning to ExCeL TICKETS!
London 6 - 8th October and to EventCity Manchester 9 -12th
November. The show is brimming with all things baking,
decorating and sugarcraft. Gain delicious insight from
celebrity experts, stock your shelves with the latest baking
equipment from top exhibitors, and be wowed by the
spectacular display tables, plus so much more! The icing
YE G B LY E
AR FG S
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on the cake is that we have ten pairs of FREE tickets to give

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p06-08_MKT.indd 6 21/06/2017 16:49

CAKE MARKET
The Easiest Peony Ever! Bake moist and level cakes...

We have super PME baking belts and coordinating
Create stunning peonies that can be used professional aluminium round cake pans in three different
on cakes and cupcakes to give a romantic sizes to giveaway to four lucky CD&S readers! See more
and sophisticated finish. from PME at www.pmecake.co.uk and if youre a subscriber
Peonies are the new wedding flower staple, turn to page 10 for some handy hints...
but also perfect for other celebration cakes
from anniversary to birthdays.
To make differently sized peonies simply
add more petals! Plus, this set also includes
a leaf cutter, great for beginners, but also a
real time saving tool for professional cake
decorators.
See more from FMM Sugarcraft at
www.fmmsugarcraft.com
NE W
PR OD UC T 4 SETS TO
AL ER T! BE WON!
Get your very own CD&S stencil!

On trend, now and forever! Chevron, like traditional
herringbone, will always be the stylish choice to add
pattern to your cakes and cookies. With this quality
food grade stencil, you can make your sugar flowers
pop with delicious contrast when added to a chevron
tier. Simple to use, you can airbrush, paint, dust or
smooth coloured icing for your ideal finish on any
edible surface.
DONT MISS OUT!

You can buy your very own CD&S stencil from our
website www.cakedecmag.uk/foodsafechevronstencil
10
CUTTERS
TO BE WON!
Bold, bright and beautiful

Celebrating cake for generations, Renshaw has over
one hundred years of baking and cake decorating experience.
We have twelve packs of three colours from their Ready to
Roll Icing range to giveaway which would look incredibly chic
as a chevron design using our stencil opposite. 11
See more from Renshaw at www.renshawbaking.com STENCILS
TO WIN!
WIN
SUGAR
PASTE!
HOW TO ENTER...
Entering our giveaways for a chance to win is simple:
Visit www.cakedecorationmagazine.co.uk.
Closing date for entries is 31st July 2017.
Good luck!
TURN OVER FOR MORE GIVEAWAYS!
p06-08_MKT.indd 7 21/06/2017 16:49

CAKE MARKET
WIN a Rainbow Dust bundle HOW TO ENTER...

Worth over 70, Rainbow Dust have put together a brilliant
bundle for one lucky reader that includes all of their Sand Entering our giveaways for a chance to win is simple:
n Sea shades to help you add colour to all of your summer Visit www.cakedecorationmagazine.co.uk.
creations. Just take a look at what you could win! Closing date for entries is 31st July 2017.
Good luck!
Super stylish stencils

Create elegant cupcakes with these Japanese inspired
cupcake designs from Sugar Vanilla Stencils.
Based on a classic wave pattern this cupcake stencil is
perfect not only for creating waves but beautiful art deco
and geometric designs as well. Paired with a traditional
koi fish, you can create gorgeous cupcakes for any
occasion. PR
Designed and made in the UK, all Sugar Vanilla A
Stencils are cut on food safe plastic and can be used on
cupcakes, cakes, cookies and more.
See more of Sugar Vanilla Stencils range at

WIN 10
www.sugarvanilla.co.uk STENCILS
26
FANTASTIC TO WIN!
PRODUCTS!
Brand new readymade cake lace WIN 3

SETS OF
House of Cake have introduced three new designs to their range of CAKE LACE!
readymade cake lace!
These popular edible decorations are the perfect solution for cake
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lace can be dusted, sprayed or airbrushed to suit any colour scheme
before being applied to wedding and special occasion cakes for that
perfect finishing touch.
This easy-to-use range is suitable for cake decorators of all skill levels,
from beginner to professional. This month, were giving away three
sets of House of Cakes Beautiful Blossom design to ten lucky winners!
You can view House of Cakes full range of readymade cake lace and
more on their website www.craftcompany.co.uk
Cake Board Collection

Fantastic Ribbons are offering CD&S readers the chance to win a bundle that
really is fantastic! The prize includes every colour in the brand new Cake Board
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To see the whole range visit www.fantasticribbons.com.
WIN 36
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RIBBON!
p06-08_MKT.indd 8 21/06/2017 16:50

p09_CCDAug17.indd 1 15/06/2017 12:38:29
SUBSCRIBER EXCLUSIVE
MORE GREAT SAVINGS AND EXPERT

TIPS FOR CD&S SUBSCRIBERS
Dear subscriber,
Welcome to your exclusive pages filled with
news, discounts and projects just for you,
every month! A BIG THANK
Enjoy!
YOU TO OUR
Leeanne x SUBSCRIBERS!
Leeanne Cooper, Editor
SAVE 15% with KIT BOX

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CD&S subscribers save 15% at the checkout with the promotional

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How to achieve a level

bake with PME in 4 steps
WIN A Baking a cake should be fun and rewarding but
BAKING BELT unfortunately on many occasions we may feel
TURN TO disappointed with the results, especially when the

cake has risen in the centre or baked with deep cracks
PAGE 7 on the top. Problems that can create wasted cake
and ingredients, along with the frustration and stress
of having to re bake or change the cake design to
overcome the problems. PME have solved this problem
simply by using a Level Baking Belt which is so easy
to use!
1 Soak the belt in cold water and remove the excess.
before after Do not wring.
2 Wrap around the outside of the baking pan and fit
like a belt.
3 Use both loops to secure in place
4 Pour the cake batter into the pan and bake
as required.
p10-11_Subscriberofferplatechange.indd 10 21/06/2017 16:50

EX
C
OF LU
FE SIV
R E
TICKETS
JUST
7*
The Cake & Bake Show returns with a sweet
ticket discount for CD&S Subscribers!
ExCeL London 6 - 8th October and to EventCity
Manchester 9 12th November.
The show is brimming with all things baking, decorating
and sugarcraft.
Gain insight from celebrity experts, stock your shelves
with the latest baking equipment from top exhibitors,
and be wowed by the spectacular exquisite display tables,
plus many more treats for your taste buds!
To celebrate the unbelievably creative and talented cake
artists and sugarcrafters out there, we are inviting you to
put your best cake creation in front of a high profile panel
of judges and thousands of visitors for the chance to win
a top prize! The Cake Competition has a Best of British
theme this year, to find out more and enter visit
www.thecakeandbakeshow.co.uk
The icing on the cake is our exclusive 7 subscriber offer

(saving upto 10 off tickets!)!* Hurry book before 10th
August with code CAKESUB72. Call 0844 854 1364 or visit
www.thecakeandbakeshow.co.uk to book your tickets now!
T&Cs: *7 offer applies to adult priced tickets booked in advance. Offer closes
10th August. Transaction fee of 1.75 per order applies. The offer is subject
to availability, doesnt apply to tickets already booked and cannot be used in
conjunction with any other offer. Calls cost 7p per minute plus your access charge.
p10-11_Subscriberofferplatechange.indd 11 21/06/2017 16:50

BIRTHDAY CAKE
MAORI
Tiki girl
With gorgeous island styling, this cute character will make any
birthday cake very special!
PREPARATION
Cover the cake/dummy in 170g of honey gold sugarpaste and impress
lightly with the texture mat to give the effect of sand.
CAKE ARTIST:
Zoe Smith
BLUEBIRD CAKES
You will need

EDIBLES:
210g modelling paste: skin tone
1 Take 45g of flesh colour modelling 2 Use the pointed tool to make
mix 50/50 modelling paste beige paste and roll into a ball. Using the side nostrils and with the tiny ball tool,
and brown (Carlos Lischetti HD) of your little finger, press in halfway up. create the sides of the mouth.
65g modelling paste: black or Then with your fingers, gently pinch
brown a nose.
5g modelling paste: pink
40g flower paste: coloured with
gooseberry(Sugarflair)
5g flower paste coloured with
honey gold(Sugarflair)
2g flower paste: coloured a dark
tone of gooseberry (Sugarflair)
2g flower paste: coloured light
tone of gooseberry (Sugarflair)
170g sugarpaste: coloured with
honey gold (Sugarflair)
small amounts of white, orange,
brown and black coloured
3 Using a scalpel, cut across the 4 Using the paintbrush, gently
flower paste mouth and with the small flat open the mouth a little wider.
miltonia (Rolkhem) paintbrush. Push up the icing to
edible glue make the lips.
EQUIPMENT:
15cm (6in) cake or dummy
extruder
flower plunger small and
extra small
5cm circle cutter
small scissors
pointed tool
(Innovative Sugarworks)
tiny ball tool and small ball tool
scalpel 5 Take a tiny ball of white paste and 6 Using the oval Innovative
small flat paintbrush roll it into a grain of rice, tapered Sugarworks tool, press in an eye
oval tool (Innovative Sugarworks) at either end. Using a very small shape. Take a tiny piece of white,
skewer
amount of glue, stick the piece into split in two and flatten in to an eye
goosebump texture mat
cocktail stick the mouth and smooth with the shape. Glue into place.
flat paintbrush.
p12-15_Zoe Smith.indd 12 21/06/2017 13:05

BIRTHDAY CAKE
EDITOR
LOVES
7 Take a tiny ball of brown, one of black8 and

Takeonea tiny
of piece
white of
- each
white,
smaller
split 8 Take 75g of flesh modelling paste,
than the first. Split each into two and press
it intoflat.
twoFirst
andglue
flatten
theinto
brown
an eye
to roll into a ball and then pinch it in at
the eyeball, then the black, and then theshape.
white.Glue
Rollinto
out place.
a small amount the middle for the waist.
of black in to two strips of eyelashes. Using a little Rolkem miltonia and
cooled boiled water, paint the lips. Use a little dry dust on the cheeks.
p12-15_Zoe Smith.indd 13 21/06/2017 13:05

BIRTHDAY CAKE
9 Pinch at the neck and flatten at 10 Using the paintbrush, make two 11 Thread the body onto a skewer
the base. indents for her tummy and a tummy and set aside to dry.
button. Create a cleavage by
making a small vertical indentation
and press a dent at the throat.
12 Roll 65g of flesh into a sausage 13 Using the side of your little 14 Cut a small section off the
shape tapered at either end then finger, create indentations at the tapered end at an angle (keeping
split into two. knee and ankle. the remnants for the ears).
15 Turn the leg over and make some 16 Bend the leg and pinch at 17 Take 24g of flesh and follow the
toes by gently pressing with the the knee. first steps used for the legs, creating
scalpel. Use the pointed tool to push indents at the wrist and elbow and
the toes from the outside in, to soften cutting off the end at an angle.
the shape of the toes. With your Using a knife, make the fingers.
fingers shape the heel of the foot.
18 Take the remnants from the feet 19 Position the body onto the cake 20 Using your extruder with the
and hands and roll into two balls. and push the skewer in, but not all multiple small holes, create the
Flatten and add details by using the the way. Place the legs underneath grass for the skirt.
end of your paintbrush. Glue to the and attach with a little glue. Fill the
side of the head. gap with 5g of green flower paste.
p12-15_Zoe Smith.indd 14 21/06/2017 13:05

BIRTHDAY CAKE
21 Put a line of glue around the 22 Extrude some long pieces of 23 Take 2g of pink and split into two
waist and then place your grass green, twist it and then glue around balls. Flatten slightly, smoothing the
sections around the waist, trimming the waist band. edges. Glue them to the body.
at your chosen length.
24 Attach the arms to the body 25 Using 65g of brown/black for 26 For the curls make chunky
with a little glue and smooth the the hair, roll out a 5cm circle for the sausage shapes pinching at either
join. Then add on the head. back of the head. Make a fringe by ends and then curling them up at
rolling a short sausage pinching at one end.
either end, two small sections for
either side of the face and four to
five sections for the curls.
27 Glue the curls to the head. 28 Using 5g of honey gold flower 29 For the leaves, take the dark
paste, roll an oval shape then make gooseberry coloured flower paste and
small marks with the scissors. make longer marks with the scissors.
30 Take a small amount of pink flower paste, roll it 31 Using a small piece of green flower paste, make some
out and cut a couple of flowers using the small flower leaves by rolling it out and then cutting some small leaf
plunger. Use the medium ball tool to soften the edges shapes with the scalpel. Mark with a pointed tool.Stick half
and then pinch the flower. Make smaller flowers with the cocktail stick into the pineapple and push it into the
the smaller cutters in orange and glue around the neck. head and glue on the leaves. Attach flowers and leaves. CDS
p12-15_Zoe Smith.indd 15 21/06/2017 13:05

p16_GBCD_August17 NEW.indd 1 16/06/2017 11:18
FUN FONDANT CHARACTERS
CLASSIC
Seaside Rock
Inspired by saucy seaside postcards of yesteryear, this well tanned beach matriarch
looks less than impressed at her pasty husband snoring on a rock below!
CAKE ARTIST:
Carol Deacon
1 Stack the two cakes and carve 2 Partially knead together 650g
into a rock shape, keeping the top white, (keep a teeny bit back for the
You will need of the rock flat. Use a few cutaway eyes later) 100g grey and 50g black
EDIBLES:
bits to create small sections sugarpaste together to create a
2 x 15cm (6in) round sponges around the base. Split and fill the marbled effect. Roll it out and cover
buttercream cake with buttercream and spread the cake. Trim around the base and
650g (1lb 6oz) white sugarpaste a coating around the outside of roll any excess bits into small rocks
100g (3 1/2oz) grey sugarpaste the cake (crumb coat). and stick around the board.
50g (2oz) black sugarpaste
150g (5oz) dark flesh coloured
sugarpaste
90g (3oz) blue sugarpaste
30g (1oz) yellow sugarpaste
45g (1 1/2oz) pale flesh coloured
sugarpaste
1 strand raw, uncooked
spaghetti
food colour pastes: black
3 To make the lady, make two 4 Make a 45g thick blue oval for
and blue
30g tapering sausage shapes her body and stick on top of the
3 tablespoons royal icing
for the legs out of the dark flesh legs. Add two 10g dark flesh balls
sugarpaste. The thicker end will for her chest. Stick a 5g blue oval
EQUIPMENT:
form the thigh. Squash the thin behind her chest and a small flesh
25cm (10in) round cake board end to form a foot. Stick both legs oval on top of the blue for her
carving knife on top of the rock in a crossed neck. Insert a strand of spaghetti
palette knife leg position. for extra support if you wish.
small sharp non serrated knife
paint brushes (fine and medium)
garrett frill cutter 5 Roll out 15g blue sugarpaste and
6cm (2 1/2in) diameter circle cut out a garrett frill. Frill around
cutter the edge using a cocktail stick and
blossom plunge cutter stick around the top of the legs.
cocktail stick Re-roll the icing out of the centre
bone tool of the frill and cut out a thin strip.
drinking straw Stick this around her chest.
scallop tool (optional)
p18-20_Carol Deacon seaside.indd 18 16/06/2017 09:30


6 Make two 10g tapering sausage 7 Make a 30g flesh ball for her 8 Thinly roll out 15g yellow
shapes for the arms. Twist together head and stick it in place. Make two sugarpaste and cut out a 6cm disk.
and stick onto the body. Make two hollows for the eyes with a bone Slice a little off the base and stick
tiny thin blue strips for the shoulder tool and a smile with the edge of a around the ladys head. Make a thin
straps and stick over each shoulder. drinking straw or scallop tool. Add strip for the chin strap. Decorate
two tiny white balls for the eyes and the cap with blue plunge
a tiny flesh ball for the nose. Draw or cutter blossoms.
paint pupils and eye brows onto the
eyes with black food colour.
9 For the man, make two 5g thin 10 Roll 10g pale flesh sugarpaste 11 Squash 5g blue sugarpaste into
pale flesh sugarpaste strings for the into a thin string for the arms. an oval for his hat and stick onto
legs. Stick them onto a rock with Bend so that the ends meet in the the head. Thinly roll out 10g blue
the feet in the water. Make a 15g middle. Stick the arms onto the sugarpaste for the shorts. Cut out
flesh sausage shape for the torso. rock and pinch the two ends into a 3cm square. Make a partial cut in
Press on the tummy to indent it points to create elbows. Add a 5g the middle and stick over the legs.
and create a tummy button with a oval for the head. Poke a hollow Press a circular pattern into the
cocktail stick. for a mouth with the end of a shorts with a drinking straw.
paintbrush. Add tiny balls for the
ears and nose and press a hollow
into each ear.
12 Place about three tablespoons

of royal icing into a small bowl.
Add a little blue food colour and
partially mix together. Spread the
royal icing around the board to give
a breaking waveeffect. CDS

CMYK// .ai
CMYK
CMYK /.ai
.ai
READERS CAKES
Slice of Social
Come join the conversation and show off your skills, lets talk cake!
We love to showcase the amazing

cakes our readers have made and
kindly sent in. I am looking for
Poppy cakes for Rememberance
Sunday, so please send me your
Poppy cake pictures.
Leeanne x
#CakeCastingCall
Goda Laivyte
Stefania Stanna
Anna Dipinto
Inspired
Check out the pretty box of vintage cupcakes
Penny made using Carol Deacons tutorial in the
July issue of CD&S they are exquisite!
Get this tutorial I was asked by a family friend to make the biggest castle
Print: www.cakedecorationmagazine.co.uk cake for a communion. I was asked to make the biggest
Digital: www.pocketmags.com/cakedecoration Denise Reeves castle cake she ever saw. I think it was mission complete!
Glass Slipper Cakes Eibhln Nic Ghiolla Bhu
From beginner to expert, we love to see the fantastic creations our readers have made. If youd like us
to feature your work on these pages, please post pictures of your cakes to either our
Facebook or Twitter pages.
www.cakedecorationmagazine.co.uk Join us Follow us August 2017 | 21

www.facebook.com/ @CakeDecMag
cakedecorationandsugarcraft
p21_Cake Social.indd 21 21/06/2017 13:18

SPONSORED BY:
www.rainbowdust.co.uk
TROPICAL
Seaside
Simple and very effective!
What a clever way to make palm trees...
You will need 1 Colour approximately 1200g of cutting wheel. 17 Colour white
white sugarpaste using sky blue flower/modelling paste using a
ProGel, be sure to not mix in fully very tiny amount of bright green
EDIBLES:
as you need to create a marble ProGel and mix until even in
13cm (5in) and 20cm (8in)
effect. 2 Roll out and cover both colour. 18 Roll out and cut out
round cakes tiers, including the board. Leave both sizes of leaf cutters.
edible glitter: gold overnight to firm, then dowel and 19 Cut green wires in half, then
(Rainbow Dust) stack. 3 Apply royal icing over the half again. 20 Dip one end into
edible glue (Rainbow Dust) dowels to secure the top tier cake edible glue and insert through
edible silk colour dust: starlight in place. 4 Colour approximately the centre of the leaf and place
comet white (Rainbow Dust) 250g of white sugarpaste using onto an uneven former to dry
food art pen: Holly green cream ProGel, and mix until even firm, for movement. 21 Make
(Rainbow Dust) in colour. 5 Add one teaspoon of twenty large leaves, sixteen
plain & simple colour dust: tylo powder and mix together to smaller and a few extra to cover
various colours (Rainbow Dust) create a firmer paste. any damage. 22 Using a holly
ProGel: bright green, sky blue
6 Roll out and cut into strips. green pen, draw a line through
Using a small cutting wheel, cut the centre of each leaf and
and cream (Rainbow Dust)
around the edges into a wavy line. diagonal lines either side, to
Tylo powder (CMC)
7 Brush around base of bottom create the veins. 23 Insert the
(Rainbow Dust)
and top tiers, then place strips on end of the large leaf wire into
chocolate flavour sugarpaste top, smoothing out any joins. edible glue then press onto the
(Renshaw) 8 With the remainder of the top of the trunk, then add four
royal icing (Renshaw) cream paste, roll out into a more in the same way, adding
white flower & modelling paste circular shape and again cut a four smaller leaves on top.
(Renshaw) wavy line all around the shape, 24 Secure a small ball of
white sugarpaste (Renshaw) using the small cutting wheel. chocolate paste on top of this
9 Place onto the top tier and with edible glue. Repeat process
EQUIPMENT: secure with edible glue. for the other three palm trees.
28cm (11in) round 12mm cake 10 Brush all over with edible glue 25 To make the seashells, knead
board and cover with gold edible glitter. white flower/modelling paste
24 gauge green wires 11Tap off any excess glitter onto until soft, then press down into a
a large piece of greaseproof seashell mould. 26 Remove the
13cm (5in) round 1mm thin
paper and pour back into the pot. excess paste and carefully push
board
12 Knead chocolate sugarpaste the shape out. Use various other
brown ribbon (15mm)
until soft, then add one teaspoon shapes within the moulds and
brush
of tylo powder, kneading in well. place onto a flat piece of foam
dowels 13 Roll into small balls and place to dry firm. 27 Using various
food grade wooden skewers on top of the top tier, placing Plain & Simple dusts, add colour
former (or use a scrunched up them towards the back of the to the seashell shapes with a
piece of foil) cake, on top of one another. small dusting brush. 28 Once
FPC seashell moulds (large and 14 Secure in place with edible happy with the colours, lightly
small) glue. 15 Insert a wooden skewer brush over each shell shape with
glue stick through the centre, to hold the starlight comet white.
large and small long leaf cutter tree trunk in place. 16 Make three 29 Secure onto the cake with
piping bag more, placing two at one side and royal icing. 30 Secure a length of
small cutting wheel one on the other side, marking 15mm brown ribbon around the
lines onto the trunk using a small cake board with a glue stick. CDS
p22-23_Rainbow Dust.indd 22 21/06/2017 13:35

SPONSORED BY:
www.rainbowdust.co.uk
p22-23_Rainbow Dust.indd 23 21/06/2017 13:35

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Overseas Subs.indd 74 21/06/2017 17:04

SUMMER CELEBRATION
MODERN TROPICAL
Wedding
"I recently discovered a new way of making ruffles which I call standup ruffles.
When deciding what to include in a tutorial for one of the UKs best cake magazines,
I thought, What could be better than a design showcasing this new technique?" Violet x
p25-31_Violet Lin Tran.indd 25 21/06/2017 13:47

SUMMER CELEBRATION
CAKE ARTIST:
Violet Lin Tran 1 Separate out 1/4tsp yellow nonpareils 2 To create your floral centre,
THE VIOLET CAKE SHOP into a shallow dish. Colour 14g insert the hook end of the wire
flower paste to pale yellow using the halfway into the flower paste ball;
You will need slightest dab of yellow gel and pinch flatten the top of the ball against
EDIBLES: out and roll a small ball to 2cm wide. your work surface using your finger
12.5 x 12.5cm (5 x 5in) round x Using the needle nose wire cutter, and thumb to simultaneously rotate
tall cake, covered in pale yellow make a hook on one end of a 20 and push.
sugarpaste
15 x 15cm (6 x 6in) round x tall cake, gauge wire cut to 7.6cm long.
covered in pale yellow sugarpaste
18 x 12.5cm (7 x 5in) round x
tall cake, covered in lime green
sugarpaste
flower paste: 184g pale yellow,
85g green and 28g white
50/50 sugarpaste/flower paste mix
4lbs or 814g total: green coloured
369g deep green, 709g medium
lime green and 709g light
chartreuse
50/50 sugarpaste/flower paste mix 3 Insert the wire end of your floral 4 To create the large outer petals,
85g white centre into a dummy and set aside roll out pale yellow flower paste to
colouring gels: leaf green, black,
sunshine or golden yellow, pink to dry overnight. 0.07cm thick and cut out a three
or rose petal shapes using the floral cutter.
petal dusts: yellow, saffron, sunset
orange, poppy red and deep green
vegetable shortening or Trex
cornstarch
Tylose powder (optional)
edible glue
corn syrup
1/4 tsp yellow nonpareils or round
sprinkles
EQUIPMENT:
cutting mat 5 Using your craft knife, make slits 6 Imprint each petal with vein
small rolling pin
small shallow dish as shown to end up with three petals detailing using a petal veiner.
needle nose wire cutters from each cut out; you will need
20, 24 and 28 gauge floral wire
yellow hammerhead floral stamen eight petals in total for one flower.
floral tape
thin foam pad
Wilton three petal floral cutter (or
any tear drop cutter approximately
2.5cm wide and 3.8cm long)
Wilton fern sugarpaste and flower
paste mould
small leaf cutter
3.8cm (1.5in) wide circle cutter
various craft knives
various size brushes
scissors
ruler 7 Using a pointed Dresden tool, 8 Using the large end of the ball tool,
teaspoons score each petal with two curved thin not frill out the edges of each
FMM petal veiner details as shown. petal, going all the way around.
ball tool
Dresden tool
sugarpaste strip cutter 9 Make sure as you work around the
2 x wooden dowels (1/4in thick)
straight edged metal scraper or outer edge that your ball tool is half
other straight item on the paste and half on the
wax paper
paper towels foam pad.
aluminum foil
wheel cutter
multi - wheel strip cutter

SUMMER CELEBRATION
10 Cut 24 gauge floral wire into 7.6cm long pieces, you will need eight for 12 To create the small central
one flower. For each petal, pinch out a teeny bit of flower paste and roll into petals, roll out pale yellow flower
a log, then flatten with a rolling pin. Brush one side with water or edible glue paste to 0.07cm thick and cut out
and use to attach floral wire to the back of each petal. twenty to twenty-four using a small
11 Set aside each petal in a teaspoon or similar curved item to dry overnight, leaf cutter.
for a realistic shape.
13 Imprint each small petal with 14 Using the small end of the ball 15 Cut 28 gauge wire into 2.5cm
vein detailing using a petal veiner. tool, thin out the edges of each long pieces, you will need twenty to
small petal. Score a line down the twenty-four for one flower. Wrap a
middle of each small petal as before small petal around the end of each
using a Dresden tool. wire and adhere with a touch of
water or edible glue then
dry overnight.
16 Once dry, add the nonpareils to 17 Prepare for dusting. Tap out small 18 Holding the petals gently,
the top of your floral centre. To do amounts of the different coloured begin by dusting the entire surface
this, brush the top with edible glue dusts (yellow, saffron, sunset orange of each large petal with yellow
or a mixture of corn syrup and water and poppy red) onto a sheet of paper dust; work from the centre and dust
(two parts corn syrup to one part towel and use soft rounded brushes outward for a more natural look.
water) and dip the moistened end for dusting the petals.
into the dish of nonpareils;
set aside to dry.
19 Apply saffron or light orange

dust to the centre of each petal,
going outward and stopping just
outside the curved detailing.
Next apply sunset or deep orange
dust to each petal, concentrating
the centre, just inside the curved
detailing. Add a touch to the very 20 Dust the small petals all over
sides of the petal then, apply poppy with yellow dust.
red to the very centre.

SUMMER CELEBRATION
21 Cut the hammerhead stamens 22 If necessary, use a pin to prick the holes
with your wire cutter, to just under into the head of the semi-hardened floral
1/4in long and insert the stamens in a centre. Add the small petals in a ring, just
ring, around the floral centre. outside the ring of stamen as pictured.
Use the same method as used in the
previous step, with a pin first if necessary.
23 Bend the wire of each large petal slightly then attach to the centre using 24 Cut out the template shown above
floral tape to wrap the wires together. Position the petals next to each other, to help with making Frangipani leaves.
overlapping ever so slightly; you should be able to fit eight petals all the way There are two sizes and you will need
round. This is how your finished flower should look. two sets of each size.
25 Colour 85g flower paste to a 26 Use a Dresden tool to score a 27 Make a former. Fold the foil to
medium green using leaf green line down the centre of each leaf; create an M or fan shape; place the
with a touch of yellow. Roll out the add a small diagonal vein detailing leaves in the middle of the former so
flower paste to 0.15cm thick then down each side as shown. they will dry with a slight fold then
use the templates to help cut out set aside to dry overnight.
the leaf shapes.
28 Once dry, use a flat soft brush 29 Roll out 28g of white flower paste 30 Arrange the circles on the palm
to dust with deep green petal dust to 0.07cm thick. Using a 3.8cm wide of your hand as shown so the circles
starting from the centre and moving circle cutter, cut out five circles and overlap and all touch in the middle.
outward for a natural look. dust the backs with some cornstarch.

SUMMER CELEBRATION
31 Take the end of a small brush 32 Pinch the petals together from 33 Use a rounded piece of
and use it to push in on the middle the back. sugarpaste to top the cylinder
of the flower from the front. shaped portion of a plunger cutter (or
other thin cylindrical item). Use this to
dry your frangipani flower overnight.
35 Colour 1.3kg of 50/50 sugarpaste/

flower paste and mix with gel colour
to make three shades of green. You
will need 708g of chartreuse (mostly
golden yellow gel with some leaf green,
approximately four to one), 708g (25oz)
of medium lime green (equal parts
golden yellow and leaf green) and 368g
of deep green (mostly leaf green with
34 Once dried, dust with yellow and sunset orange petal dusts. Start with some golden yellow, approximately four
yellow dust in the centre and brush outward towards the ends of the petal to one, with a touch of black). Roll out a
about halfway; next dust with orange starting in the centre and out about a wide chartreuse strip 0.6cm thick,
quarter way up the petal. using dowels as a guide.
36 Create ruffling texture on the 37 Move across the strip and ruffle; 38 The bottom of the ruffled strip
top edge using the large end of the Once youve ruffled the entire length, is thick which will allow it to stand
ball tool; you will want to drag your use a wheel cutter to cut just under upright or straight up from the cake.
ball tool about 1.9cm out, starting the ruffled portion where the paste is
0.6cm under the top edge and still thick. This will create a strip that
rolling or thinning the sugarpaste/ is approximately 2.5cm wide with thin
flower paste upward, using long ruffling on the top and a bottom that
strokes. is still 0.6cm thick
Violet's Top Tip

To attach the first set of diagonal ruffles to the cake, it is best to
do it in a bunch of three to five strips. This allows the strips to 39 Cut each strip to 19cm to 20cm
be applied more easily and helps them stand straighter. in length so they can be applied
diagonally to the bottom tier.

SUMMER CELEBRATION
41 Apply some water or edible glue

to the surface of the 17.7cm (7in)
tier, in a diagonal wide strip.
42 Turn over the bunched group of

strips, brush the bottom with water
40 Apply water or edible glue to the front and back of each strip, along the or edible glue and attach to the cake
bottom edge. Stand up and adhere five strips of the same colour together, where you applied the diagonal strip
starting with chartreuse. Use a ruler to line up the bunch; trim off bottom of water and hold in place until set. Be
of the strips at an angle as they would line up on the cake and set for five sure to press the bottom of the ruffle
minutes to make sure they hold together when you move them to the cake. bunch so it is flat against the cake; use
a knife blade or ruler to hold under
the ruffles while they set to ensure
they stay straight and dont droop.
43 Next, make five ruffle strips from 44 Add each new strip on top of
the medium lime green sugarpaste/ the ruffled strips that have already
flower paste mix and attach with been attached the cake so they can
water or edible glue, one at a time, support the weight of the new ones.
to the cake. Start by brushing the Trim the strips at the top edge with
surface where the strip will go, as well scissors or a craft knife.
as the bottom and back side of the
strip with water/edible glue.
45 Continue adding ruffled strips in a 46 Roll chartreuse sugarpaste/flower

coloured pattern until the entire tier is paste mix to 0.07cm thick. Cut a strip
covered with diagonal standup ruffles. that is 2.5cm wide, ruffle one end of
Use five chartreuse, five medium lime the strip using a similar method as
then two deep green ruffles and repeat when making the standup ruffles.
for my pattern, but you can use any
kind of pattern you want.
Violet's Top Tip

Use a 50/50 mix of the sugarpaste and flowerpaste so that the 47 Add it to the top edge of the
pinstripes can dry fairly quickly, hold their shape and stay straight 17.7cm (7in) tier to cover and
when attaching to the cake for a cleaner finish. clean up the top end of the
Standup Ruffles.

SUMMER CELEBRATION
48 Roll out white 50/50 sugarpaste/ 49 Line up your strips on wax paper 50 Once they are dried enough to
flower paste mix to 0.07cm thick. to dry; use a straight edged scraper apply, flip over and add water or
Use a multi-wheel strip cutter as or metal ruler to help make strips edible glue to the back of a strip.
pictured, to create 0.6cm pinstripes. perfectly straight. Trim some to 14cm
Alternatively you can use a plastic and some to 16.5cm. Let strips dry for
strip cutter such as those made by fifteen minutes or until they can hold
FMM, JEM or PME. their straight line when shifted.
53 Make two small balls from some

coloured flower paste to attach
the Frangipani leaves to your cake.
Position the leaves as desired, sitting
them on top of the tier underneath
51 Pick up and hold the strips 52 Trim off the top of the strips using and hold until set. Once set, attach
just by the very top so that they scissors or a craft knife. your exotic Dahlia and Frangipani
hang straight down; when lined up flowers. Use a straw or flower pick
straight, attach each strip to the before inserting the Dahlia; add the
side of the cake with the bottom
just sitting against the top of the
Violet's Top Tip Frangipani flowers using some fresh
sugarpaste or flower paste as glue.
tier underneath. The straight edge You will find that the first
of a metal scraper to line pinstripes strips will be ready to apply
perfectly on your cake. Attach to the cake once youve
each strip and line up against those
made a few sets.
already there ensuring the strips are
evenly spaced.
55 Colour some 50/50 sugarpaste/

flower paste mix to a light pink;
make a small thick strip of paste as,
with your hands. Press and thin out
the top edge against the thumb and
54 Make a small fern from green forefinger and roll the strip to create
flower paste using the Wilton Fern a small rolled Rose. You will need six
sugarpaste and flower paste mould roses for this design; add them in
and attach to cake. bunches of three as shown. CDS

NOVELTY CAKE
PIRATE TREASURE
chest tutorialAvast me hearties! This is a great cake for a childrens
birthday party, you could even involve them in making
the map! Perfect for any pirate lover, I hope you have
as much fun making it as I did!
CAKE ARTIST:
Karen Keaney
ROSES & BOWS CAKERY
You will need

EDIBLES:
one 18 x 10cm (7 x 4in) cake 1 Split and fill your cake with chocolate 2 Coat the outside of your cake with
1kg chocolate ganache
350g Rice Krispie Treats (RKT) ganache. It is a good idea to ganache ganache and smooth the edges.
recipe: 165g rice krispies and 135g your cake to the board at this point too.
marshmallows melted together
1.5kg white sugarpaste (SatinIce)
250g black sugarpaste (SatinIce)
100g green Isomalt
100g red Isomalt
500g dark modelling chocolate
(Vera Miklas)
200g white modelling chocolate
(Vera Miklas)
colour dusts: black, gold, silver,
bronze, yellow, brown and pearl
edible dust
alcohol
airbrush colours: black and brown 3 Cut one of the longer edges of the 4 Coat one side of the foam core
(Magic Colours) foam core board at an angle as shown. in ganache.
1 x sheet wafer paper
black, red and green edible
markers (Magic Colours)
300g demerara sugar
piping gel
edible glue
EQUIPMENT:
(14in) square cake board
(7 x 4in) rectangle of 10mm foam
core board
3 x dowels
carving knife
knife
palette knife 5 Place all of the RKT on top in an 6 Carve the RKT into the lid shape,
side scraper arched shape as shown. Compress sloping slightly towards the cut
flexi smoother the RKT by pushing it firmly together. edge of the board.
smoother
piping bag
Dresden tool
paintbrushes
decorative rolling pin
circle cutters (various sizes)
bowl
silicone container for Isomalt
rolling pin
droplet mould (Marvelous Moulds)
small and large chain mould
(Marvelous Moulds)
skull and crossbones mould (FPC)
ribbon/ribbon cutter
tin foil 7 Coat the RKT in ganache and 8 Cover the cake in sugarpaste and
scissors
airbrush smooth using the side scraper or smooth out using the smoother.
flexi smoother.
p32-35_Karen Keaney.indd 32 21/06/2017 14:19

NOVELTY CAKE
9 For the wood effect use the 10 Roll out a piece of black 11 Dampen the side facing you
Dresden tool to create horizontal sugarpaste onto a piece of parchment with water. Place the lid layer on
lines in the sides of the cake. paper measuring 20 x 12.7cm (8 x 5in). top and trim.

NOVELTY CAKE
12 Cover the lid layer with 13 Place three dowels into the 14 Also pipe a dot on top of each
sugarpaste, trim the excess and cake, these should protrude about dowel. Dampen the side facing you
score horizontal lines using the 3cm (11/4in) out of the cake. Pipe a with a paintbrush and some water.
Dresden tool. line of ganache at one side. Place the lid on top.
15 Roll out some white sugarpaste 16 Use various sized circle cutters to 17 Roll some balls of sugarpaste,
for the coins, approximately 5mm cut out the coins then leave to dry. place into a bowl with some pearl
thick. Use a decorative rolling pin to dust and swirl to create your pearls!
create a pattern.
18 Place some cotton thread into 19 Gently heat the green Isomalt 20 Pour any excess isomalt onto
the grooves of the droplet mould in the microwave and pour into some parchment in drops to form
as shown. Close the mould by the mould. Be careful as Isomalt is extra bling.
connecting both sides together. extremely hot, I would recommend
wearing gloves. Leave to cool.
21 Once cool remove from the 22 Fill the chain moulds and the skull 23 Once the coins are dry, paint
mould and trim off the sprues with and crossbones mould with dark them using the gold and silver
a sharp scissors. Repeat for the red modelling chocolate. Pop them into edible dust mixed with alcohol.
Isomalt. the freezer for ten minutes and they Paint the chains and skull also.
will release easily from the moulds.
24 Mix some black dust with alcohol 25 Use a paper towel and alcohol 26 Airbrush the chest using brown
and paint all over the chest. to wipe off the outer layer, leaving airbrush colour.
the black behind in the grooves.

NOVELTY CAKE
27 Roll out some dark modelling 28 Attach the 1/2in strips around the 29 Attach the 1/4in strips in the
chocolate and use the ribbon cutter outer edges and the skull moulding middle as shown. Rough up the
to cut 1/2in and 1/4in strips for the with edible glue as shown. chocolate by pressing some foil
edges of the chest. into it.
30 Attach a small loop on modelling 31 Roll out some modelling 32 Attach a loop to each side of
chocolate with edible glue to chocolate and form two loops the chest with edible glue, keeping
create a latch. as shown. the joints at the top. Cut a small
square of modelling chocolate and
place over the join on each loop.
33 Roll out some modelling 34 Roll some balls of modelling 35 Paint the chocolate edging with
chocolate and shape it into a figure chocolate and press into the outer copper dust mixed with alcohol and
8. Attach to the lid of the chest edging on the chest to create studs. the studs with silver dust mixed
using edible glue. with alcohol.
36 Roll some white modelling 37 Place the tentacles into the 38 Fill your chest with the treasure!
chocolate into tentacle shapes! chest, use edible glue if necessary. Use ganache or edible glue to
Roll small balls of chocolate, place Paint the tentacles using yellow and secure it in place.
them on the tentacles and use a brown dust mixed with alcohol.
paintbrush to make a hole in the
centre of each.
39 Gently airbrush where the 40 Tear the edges of the wafer 41 Roll up the wafer paper and
copper meets the chest using black paper and draw some lines, dots secure in the centre with
airbrush colour. and and an X with the edible some ribbon. CDS
markers.

EDIBLE ART
I'LL HAVE AN WINNER

Ice-Cream Sundae Please...
What better treat for a summer celebration than this mouth watering ice-cream sundae
cake complete with whipped cream, fruit and wafer rolls? Learn how to create authentic
texturing and colouring using different edible mediums to enhance the
realism of sugarcraft faux food.
CAKE ARTIST:
Zoe Burmester
DARCEY OLIVER CAKE COUTURE PREPARATION 2 Take the mini square cutter
1 Take 400g of white sugarpaste and place at a diagonal over the
You will need and cover the 25cm cake board. intersection where the lines meet.
EDIBLES: Place the 10cm cake card centrally Cut out, remove the sugarpaste
15 x 8cm (6 x 3in) tall round cake, on the board and using a ruler and and repeat on all four intersections.
filled blade tool, mark out two horizontal
12.5 x 10cm (5 x 4in) tall round
cake, filled and two vertical lines to make a
1.1kg sugarpaste: white square tile pattern. You can do this
(The Sugar Paste)
by eye or measure if you prefer.
10g sugarpaste: black
10g modelling paste: green
500g chocolate ganache 3 Roll out a small piece of black
180g rice krispie treats or cake pop
mix made from cake off cuts sugarpaste to the same thickness as
100g melted plain chocolate the white sugarpaste, cut out four
500g vanilla buttercream small squares using the same cutter
50g chocolate buttercream
250g modelling chocolate: white and place them inside the gaps.
(Cocoform) Leave the board to dry overnight
gel colours: chestnut brown, and then fix the ribbon with double
terracotta, lemon yellow, sunflower
yellow, fuchsia, apple green (Magic sided tape around the side of the
Colours Pro Gel)
airbrush colours: yellow, chestnut
brown (Magic Colours) flexi scraper
multi coloured sprinkles cake smoother
edible glue (Magic Colours) rolling pin
petal dust: chocolate, lemon self healing mat
yellow, apple green, riding hood scalpel
red, garden green, deep purple airbrush
(Magic Colours)
assorted brushes (food use only)
vodka or rejuvenator spirit
confectioners glaze Innovative Works Sugar Shapers:
(Squires Kitchen) Tri-tip Chisel, Point Chisel
Tylose powder 22 gauge wire
florist tape: Nile green
EQUIPMENT: mini Petunia cutter or other five-
25cm (10in) round cake board leaf mini cutter
length of pink satin ribbon (or
colour of your choice) for cake Cel stick or ball tool
board foam Pad
10cm (4in) cake card foam flower formers and /or drying
15cm (6in) cake card sponges 4 Place the 12cm cake on top of
palette knife 2 long wooden skewers the 15cm cake and then place
ruler clay extruder - medium ribbon
blade tool the 10cm cake board centrally on
mini square cutter fitting top, securing in place with a little
serrated knife large piping bag and star tip nozzle
greaseproof paper (or similar) ganache. You will be carving the
cone shape upside down.
p36-41_Zoe Burmester.indd 36 21/06/2017 14:00

EDIBLE ART

For a fast and
fabulous finish
just make the cherries
or strawberries to top
cupcakes!

EDIBLE ART
5 Use a serrated knife to carve down 6 Turn the cake the right way up and 7 Make the ice-cream balls from
the sides of the cake at an angle, check you are happy with the shape. left over cake mixed with a little
slowly working your way around. If necessary, ganache your two buttercream. Alternatively you can
Use the 10cm card as your guide at cakes together so they dont move make them from rice krispie treats.
the top and taper your carving so as you work on them. Shape into four balls, checking
you dont cut any from the bottom they fit on the top of your cake in
edge. Place off-cuts to one side. a square then place in the fridge to
set firm.
8 Cover the cone cake in ganache 9 Take 700g of sugarpaste and 10 Use half of the biscuit sugarpaste
and put in the fridge to set for colour to a pale biscuit mixing small and roll out to a 5mm thickness.
fifteen minutes. amounts of terracotta, chestnut and Place the 15cm card on top as a
lemon yellow. template and cut out using a scalpel.
11 Brush the ganached cake with a 12 Roll the rest to about 18cm height 13 Carefully wrap around the cake,
little water. Place the round circle of by 45cm. The sugarpaste should be cutting excess at an angle. This edge
sugarpaste on top of the cake and large enough to wrap around the cake can be curled out. Use flexi smoother
smooth into place. allowing for a little overhang. Leave to on the now slightly cracked sugarpaste
dry for ten minutes before applying. and trim the bottom edge.
14 Dont worry about a straight 15 Use a blade tool to create 16 Now repeat the lines going in the
edge at the top, the lumps and diagonal lines one way around opposite direction to form diamond
creases will add to the realism of the the cake. I did this by eye for life shaped crosses for the waffle texture.
waffle biscuit. like irregularity but if you prefer,
measure.

EDIBLE ART
17 Mix brown and yellow airbrush 18 Repeat and build up colour, 19 Once dry, brush the edges of the
colours together and gently begin paying attention to the edges to cone in a little edible glue or piping
to apply colour along the angled give it a baked biscuit look. At this gel and sprinkle on some assorted
lines of the waffle cone. stage, you may want to use brown nonpareils or sprinkles.
on its own for a more intense
colour. Leave to dry.
20 Brush more glue down the 21 Take 50g chocolate buttercream 22 Take one of the balls or rice
angled edge of the cone and use and place in a bowl. Repeat with krispie treat balls and cover in
a brush to help you attach more another three bowls using white strawberry buttercream using a
sprinkles. vanilla buttercream. Colour to ice- palette knife. The strokes of the
cream flavours of your choice; palette knife give the ice-cream
I chose apple green for pistachio, texture. Repeat with all four balls.
lemon yellow for a lemon sorbet and
Fuchsia for strawberry ice-cream.
23 Melt 100g plain chocolate and 24 Knead the modelling chocolate 25 Roll the cream chocolate into a
use a spoon to drizzle on top of the and divide into 120g, 30g and 100g. ball, then form into a log and curve
ice-cream scoops, allowing to drip Colour 120g with a little lemon into a banana shape. Use your
down the sides. Sprinkle with multi yellow gel to create a very pale fingers to smooth and shape and
coloured sprinkles whilst still wet. creamy colour. Add a tiny amount of the tri-tip chisel to mark long lines
Place all four scoops in the fridge red to the 100g to make pale pink, down the length of the banana.
and allow to harden completely. then colour the remaining 30g red.
Zoe's Top Tip

I like to use an old fashioned buttercream recipe with a milk roux base for a creamy, light and
stable mix. Swiss meringue buttercream is also good here as it is lighter and fluffier
than regular buttercream.

EDIBLE ART
26 Make short horizontal lines along 27 Roll a cherry size ball from the 28 Use the tri-tip chisel to make an
banana to texture. Leave on a sponge red chocolate and use the pointed indentation at the top of the cherry
to dry. Once hardened, move to rest chisel to create a hole for the stalk. so it slightly more heart shaped.
on its spine, with ends pointing up, Repeat at the base of the cherry.
supporting with kitchen towel. Leave to dry in a former.
29 For the cherry stalk, cut a short 30 Mix chocolate dust with alcohol 31 For the strawberries take a small
length of 22 gauge wire, wrap in or rejuvenator spirit and lightly paint ball of pink chocolate, then form
Nile green tape and wrap extra at the stalk to give depth. into a teardrop shape. Use your
the top to form where the cherry fingers to press into a more
stalk attaches to the branches. irregular shape.
32 Use the pointed chisel to make 33 Make little seed holes using 34 Start with the strawberries.
a hole in the top of the strawberry the pointed chisel. Repeat to make Mix a little yellow and apple green
and to shape a loose cross to curve three extra strawberries and leave petal dusts with alcohol to create
and shape the top part of the to dry until firm. a weak paint, and paint the tops of
strawberry. the strawberries.
35 Mix red with alcohol to create a 36 Steam the strawberries over 37 To make the stalks and leaves,
very weak wash. Start to build up the a kettle to set the colour and roll out a little green sugarpaste and
colour on the rest of the strawberry. once dry, dip into or paint on cut out with the mini petunia cutter.
Grade into the green top and confectioners glaze to give a high Use a ball tool to press and flatten
concentrate to a much darker red at shine. Leave to dry. the leaves slightly, and then your
the bottom. Repeat and leave to dry. fingers to pinch the tips together.

EDIBLE ART
38 Press into hole at the top and 39 For the cherry, dust generously 40 The banana needs a little dry
shape leaves for movement then roll with red and deep purple on dusting with lemon yellow petal
a tiny stem to place in the centre. one side of the cherry. Paint with dust, in the lines and grooves to pick
Add a little depth and colour by confectioners glaze. Once completely out shadow and texture.
painting garden green dust mixed dry, dip the prepared stem in edible
with alcohol. Repeat with all. glue and insert into the cherry.
41 Knead tsp of Tylose into 42 Take any remaining biscuit 43 Wrap the brown ribbon
remaining biscuit colour. Roll a small modelling paste and add in some diagonally across the wafer
ball into a short log. Dip one end of brown gel paste until you have a stick. Adhere with a little water if
a wooden skewer into edible glue, chocolate colour. Knead well and necessary but it should stick with
wipe excess then insert into the log. then extrude a small ribbon using a the heat of your fingers and by
Roll until 15cm long. Repeat and make clay extruder. rolling it gently along the work mat.
wafer slightly shorter, 10cm.
44 Mark some diagonal stripes in 45 Airbrush the wafer by adding 46 Place cone onto prepared cake board,
between the brown stripes using the a little brown along the diagonal securing in place with royal icing. Place
tri-tip chisel tool. Repeat steps 46 - lengths and at the top and bottom chilled ice-cream scoops carefully into the
48 with the other wafer. of the wafer. Leave to dry. cone, securing in buttercream. Cut the
banana at an angle and insert in between
the scoops. Repeat the other side.
47 Fit a large star tip nozzle into 48 Press strawberries into the gaps.
a piping bag and fill with vanilla Roll out any leftover modelling
buttercream. Squeeze buttercream chocolate and place it in the middle 49 Pipe a swirl of buttercream over
into the gaps left by the ice-cream of the four ice-cream scoops. This this central part and then place the
scoops and to cover the join with the will act as a support to stop the cherry on top. Insert the two wafer
banana ends if needed. (buttercream) from falling down. rolls into one side of the cake. CDS

SEASONAL NOVELTY
SUMMER
Seaside Bliss
I really wanted to make a carved cake which showed a classic element of the English
seaside, with the lovely brightly coloured beach huts and I couldnt forget the seagull
try this design for summer birthdays or to celebrate the start of the holidays!
PREPARATION
Cover the 30cm (12in) square board with sugarpaste and colour it yellow using
an airbrush, then set aside to dry. Always make your board part of the design
for this kind of cake. Gold or silver foil showing through will ruin your finish.
CAKE ARTIST:
Sarah Lou Smith
SENSATIONAL SUGAR ART
You will need

EDIBLES:
1 x 30cm (12in) cake 1 Begin by levelling, torting and 2 To create the roof, take the top
your choice of filling
filling the cake. Cut the cake into two piece of cake and stand it on its
chocolate ganache or buttercream
for crumb coating sections so that the base is 14 x 10cm end. Measure the central point,
white sugarpaste to create a rectangle. You will need a then cut at an angle to create the
demerara sugar or crushed finished height of 17.8cm. roof shape on each side.
digestive biscuits
edible lustre dust: brown
(Sugarflair)
edible gel colour: sky blue
(Rainbow Dust)
super white (Sugarflair)
airbrush paint: yellow
(Kroma colours)
Saracino paste: orange, white,
grey and purple
piping gel
cornflour for dusting when rolling
out the paste 3 I dowelled and boarded my cake, 4 Place the dowel into the cake to
edible silver (Rolkem) but as it is an unusual size, I cut find the height required. Remove it
vodka or lemon juice down a 12.7cm board so that it was then cut. Use this first dowel as
EQUIPMENT:
half an inch below the size of the a size guide and cut three
30cm (12in) cake board cake. This is to ensure the board more dowels.
12.7cm (5in) cake card (to be cut does not protrude from the cake
down to 5 x 41/2in) once ganached.
rolling pin
airbrush (Clairella)
sea shell mould
(The Old Piping Bag)
Dresden tool
craft knife
scissors
double-sided tape
2 x dowels
dowel cutter
ruler
palette knife
smoothers 5 Insert all dowels into the cake. 6 Cover with a thin coating of
buttercream and add the board.
p42-45_Sarah Lou Smith.indd 42 21/06/2017 15:39

SEASONAL NOVELTY
You could
make this as a
garden shed or candy
cottage too!
Sarah's Top Tip

Warm up your palette knife
with a cup of hot water.
Dry and then smooth over
the set crumb coat and add
7 Add the roof part of the cake, 8 Add a thin crumb coat, I used any extra to areas which are
keeping sides neat and level and white chocolate ganache but you uneven. Refrigerate the
cut off any areas which are not level could use buttercream. Then put
cake again.
to create flat surfaces. cake in fridge to set for fifteen
minutes, or until crumb coat is set.

SEASONAL NOVELTY
HOW TO PANEL ICE YOUR CAKE
9 I have panel iced this cake, 10 To attach them to the cake, add 11 Cut off any excess paste
starting with the narrower sides a little cool boiled water to the around the apex of the roof with
(front and back), then added the crumb coat and use the smoother a sharp knife, following the shape
roof last. Start by measuring the to set in place. Repeat on the back of the roof.
narrow sides of the cake and cut of the cake.
out panels to the same size.
12 Measure for the side panel 13 Using a ruler, measure two 14 Roll out some sugarpaste and
up to the point where the roof points on each side of the hut at cut out a rectangle for the door,
starts, remember to include the 2cm intervals. Using a ruler and the my door was 11.4 x 5cm
additional thickness of the fixed pointed end of the Dresden tool, Then add vertical lines onto the
front and back panels. Cut and mark in the lines of the door using a ruler and Dresden
attach the sugarpaste in the wood panels. tools at 0.5cm intervals.
same way as before.
15 Add water to back of door and 16 Roll out a 2mm thick piece of 17 Measure the roof area and cut
attach. Use a smoother or ruler to paste. Measure the apex of the roof out rolled sugarpaste for the roof
level out sides once attached which at the front and back and cut out and attach to the cake.
may have become distorted. Roll 1cm wide pieces of paste and attach
a small ball of paste for the door to the cake.
handle, and two thin teardrop shapes
to create the hinges and attach.
18 Mix up tsp of sky blue 19 If using digestive biscuits to 20 Add spoonfuls of your chosen
progel and vodka until a paint make sand, break in a plastic bag sand mixture to the cake board
consistency. Add super white to with as much air taken out as and smooth it out.
lighten. Using a flat sided brush, possible, with a rolling pin or blitz in
carefully paint alternate panels a food processor. I used demerara
on the hut, roof trim, roof and sugar. Paint around beach hut with
door handle. Attach once dry. a thin layer of piping gel.

SEASONAL NOVELTY
21 Make a 10g ball of Saracino or 22 Pull out one side to create the 23 Roll out a small piece of yellow
your chosen modelling paste. neck and head. Using the pointed paste into a thin cone shape and
end of the Dresden tool make a cut through the centre using a knife
small hole for the beak and mark in to create the beak.
the eyes.
24 Attach to the seagull using a 25 Roll out two small balls of the 26 Using a small amount of piping
small amount of water or glue. same size then roll them into a gel, attach the seagull to the top of
teardrop shape, and flatten down. the beach hut.
Using a knife make small cuts along
the bottom and sides to create
feathers. Attach the seagull.
27 Roll out and cut a 2.5 x 3.8cm 28 Using the shell mould, make six 29 Roll out some orange Saracino
piece of white and paint on the small shells then leave to dry. Dust or modelling paste and cut out a
name of the beach hut. Attach to with edible brown shimmer then circle base for the bucket. Mine was
the front of the hut. Add a tiny ball attach these to the back of around 2cm wide.
of grey paste above to look like a the cake.
nail then roll out a thin sausage of
paste and wrap it around the nail
then. Attach to plaque.
30 Roll out a strip of paste 5cm 31 Roll out a thin sausage of paste 32 Attach the bucket and spade to
tall, wrap around base and attach and cut it to around 2.5cm in length, the cake. I also rolled out a piece of
the two sides together to form the then attach a small circle of paste to purple modelling paste to make a
bucket. Add piping gel and some the top to create the handle and a towel this could be personalised
sand. Cut out a very thin strip of small square of paste to the other for the recipients monogram! CDS
paste and attach to the bucket to end to create the spade.
make the handle.

Tel; 0151 643 0055
Unit 4, Royal Standard House,
334 New Chester Rd, Birkenhead CH42 1LE
www.karendaviescakes.co.uk
NEW Buttercream Flowers out now
Moulds Sugarpaste Equipment Free Videos Tutorials Classes
Regal Cake Lace Mat Roxy & Rich Fondust Safety Seal
A versatile design for all occasions Water soluble food colour (36 shades) * safe barrier for decorations
Create a food
16.20* From 4.25* 120g pot 7.16*
online orders using FREE UK DELIVERY ORDER BEFORE 4PM FOR

code: AUGUST ON ORDERS OVER 30 SAME DAY DISPATCH
Available to buy from www.thecakedecoratingcompany.co.uk

info@thecakedecoratingcompany.co.uk - 0115 969 9800 - Private Road No. 8, Colwick Industrial Estate, Nottingham, NG4 2JX
*Price shown includes 10% discount & is correct at time of going to print. Not to be used in conjunction with any other offers, exclusions apply. Valid until 31.08.17
p48_CCDAug17.indd 1 15/06/2017 12:42:54

GET THE LOOK with
Under The Sea

Cupcakes
Bring the seaside to your kitchen this summer with these colourful cupcakes!
This surprisingly simple guide uses coloured Isomalt and Cake Stars cutter
and texture mat set to create a cute under the sea themed treat that the kids will love.
You will need

EDIBLES:
Colour Splash gels - tree trunk
brown, pistachio, violet
Colour Splash paints - white,
black, sky blue
Culpitt white modelling paste
Cake Star tempered Isomalt
Purple Cupcakes pearls 6mm 3 5 6
Cake Star edible glue
EQUIPMENT:
Cake Star cutter and texture
mat set - under the sea
blue stripy baking cups
no.1 paintbrush
no.2 paintbrush 7 8 10
ceramic bowls
cling lm
small plastic bags
rolling pin
palette knife
plastic chopping board
Isomalt melts at a very high of your cupcakes and gently press cling film and place it against a bowl
temperature so always wear protective them into the bag of crush brown at a tilt. Reheat your blue Isomalt until
clothing when using this product. Isomalt to create a sandy seabed. fluid and begin to drip it down the
5 Divide your white modelling paste board in 2in sections with a
1 Melt your Isomalt and separate into four equal portions and colour palette knife.
into two bowls. one blue, one orange, one violet and 9 Allow the Isomalt to set a little. You
2 Colour one bowl of Isomalt using one pistachio. Half mix your paste to should be able to peel them free of
the blue Colour Splash gel and the create a marbled finish. the cling film and gently bend them
other using the brown, adding a 6 Roll each of your marbled to follow the curve of your cupcakes.
little at a time for a lighter shade. modelling pastes out. Place the 10 Insert the Isomalt curves into the
Leave to set. texture mats from the Cake Star edge of your cupcakes down the side
3 Once the brown Isomalt has set, under the sea set over the pastes of the baking cases.
place it in a plastic bag and use the and firmly roll your rolling pin over 11 Add your painted decorations
end of a rolling pin to crush it up to emboss. Once all the shapes have directly onto the Isomalt which should
finely. Use only the end of a rolling been embossed, use the cutters from be sticky enough to hold them
pin as Isomalt is hard and can the set to cut them out. in place.
damage the smooth length of your 7 Use the Colour Splash paints to 12 Decorate with a few Purple
rolling pin. decorate your shapes. Cupcakes 6mm pearls to complete
4 Spread edible glue over the top 8 Wrap a plastic chopping board in your seaside cupcakes! CDS
www.culpitt.com
p47_Culpitt.indd 47 21/06/2017 15:13

CHARACTER MASTERCLASS
LAWRENCE LEARNS
to Swim
Poor Lawrence, he never was very confident in the water, but he's determined to learn
to swim this time. He is ready to dive straight in. Standing about 20cm high he has an
internal armature and characterful hand crafted face.
CAKE ARTIST:
Rhu Strand
PIMP MY CAKE 1 Bend the 18cm long 2mm 2 Place mark at the head twist
aluminium armature wire in half and with the 12cm end out along the
You will need pinch the end to make a sharp fold shoulder. Twist shoulder and arm
(top of head) twist to 4cm. Bend together, bend the other free end
EDIBLES: excess head wire out to the sides down. Repeat for the other arm.
modelling paste: 100g white, 60g (shoulders). Mark the 25cm long Twist the bent body wire together
flesh/skin tone, 30g red, 15g yellow
2mm wires at 12cm. for 6cm to the hips.
(Saracino)
modelling paste: a mix of blues for
sea (Saracino)
modelling paste: a small amount of
brown (Saracino)
eggshell foam
dusting powder: dusky pink
edible glue or vodka
EQUIPMENT:
2mm aluminium armature wire:
18cm (7in) x 1 + 25cm (10in) x 2
3mm aluminium armature wire:
3 Centre the 3mm wire onto the 4 Fix to the board with the 0.6cm
29cm (111/2in) x 1 body, wrap wire around the legs. screws, being careful not to go
2 x 12mm (1/4in) screws Bend at hips to a total width of 3cm through the board and add a drop
15cm (6in) cake drum and at the shoulders to a distance of superglue for good measure.
superglue optional of 4cm. Make a loop at the end of Pose your figure, bending at the
scalpel
the 'legs' and bend to a right angle knees, midway on the leg and bring
Dresden tool
boning tool with pliers. the knees together.
small ball tools
scriber tool (FMM) or similar
pointed tool
extruder gun with small ribbon disc
- optional
paint brushes
Rhu's Top Tip

Remember these are not 6 Cover the board. Hold over the
paste to gauge where the feet will
suitable for eating due to the 5 Break up a mix of blues and place on the paste then cut a clean
wire armature make sure white modeling paste, knead lightly line from each point. Add paste,
you inform your customers. together and roll out to create a teasing the cuts around the legs and
marble effect. meeting at the back for a clean seam.
p48-52_Rhu Strand.indd 48 21/06/2017 15:15

EDITOR
LOVES
p48-52_Rhu Strand.indd 49 21/06/2017 15:15

7 Roll two flesh 10g sausages to a 8 Apply paste around the leg wires 9 Roll two tiny balls of flesh for the
thin taper about 7cm long. and try to keep the cut clean as big toes and two small sausages
Slice into each leg with a scalpel they will meet and smooth over for the toes. Glue to the front of
and open up with the veiner tool easier. Tease the ankle down into the foot. Use a scriber tool to mark
or similar. the sea, pinch at the knees to make in the toes and add toe nails to
exaggerated knobbly knees with make them look like they are being
your finger and thumb. wiggled.
10 Roll and slightly taper two 11 Thinly roll the red paste, enough 12 Use some vodka and paint each
30g pieces of white paste. Use a to wrap around the leg. Leave on strip. Lay the leg onto the strips
ball tool to create a cavity in the the board and cut lines into the and wrap around. Trim if necessary
bottom of each leg and then thin paste. Then remove every other then repeat to each leg.
by pinching with your fingers. one, but keep for the second leg.
Alternatively use an extruder gun.
13 Where the stripes meet, cut into 14 Wrap each leg around the top 15 When both legs are attached,
the leg with a sharp scalpel. Open of each thigh, so that the cavity sits pinch in around the waist to make
out further if necessary, but ensure over the leg. Tease the lower edge a bottom and join the sides in the
that you try to keep the cut clean away from the leg to give some middle. Use a small amount of glue
and sharp. movement. or vodka to dampen if necessary.
16 Make a flattened triangular 17 Glue the front and back to the 18 Roll 15g of yellow paste into a
shape with 25g of white then cut in armature, do not worry about the sausage approximately 12cm long.
half to make a front and back. waist area as this will be covered with
the rubber ring. Add in red stripes.
p48-52_Rhu Strand.indd 50 21/06/2017 15:15

19 Wrap the yellow around the waist 20 Twist the hands together and 21 Roll two 6g pieces of paste into
and join at the back, add a small red position the arms: elbows should be tapered 6cm sausages, flattened down
circle for the rubber stopper. marked at 4cm, the wrists at 8cm at the thinner end to make a hand.
and the twist should be from the 8cm Cut a 'V' shape for a thumb. Divide
mark for about 1cm or just until the fingers, in half and half again then use
hands are secured together. scriber to divide ends of fingers and
mark in the nail bed and knuckles.
22 Roll between the thumb and 23 Create a channel along the back of 24 Pinch to a point to create an
forefinger to create the wrist. the arms with a scalpel as you did for exaggerated elbow and ensure the
the legs and apply to the arm wires, cut seams meet and are towards
bending at wrist and elbows. Ensure the back or underneath of the arms.
the wire in the hands is covered by
pressing the hands together.
25 In the same manner as the lower 26 With 20g of flesh paste roll an 27 Use the boning tool to create
part of the swim suit (legs), roll two elongated egg shape and bring the eye sockets. Continue the eye
6g pieces of white. Create a cavity narrow end towards the front to socket gently down the sides of the
to the wider end, add red stripes make the chin. face with the boning tool to
and cut a channel. Apply to the top make temples.
of the arms to make the sleeves.
Rhu's Top Tip

When posing the figure,
bend the joints using
pliers rather than just
28 Roll a small teardrop and 29 Add two very small balls to each your fingers, you will get a
smooth into the face for the nose. side of the nose for the nostrils and sharper bend.
Flatten the underside, keeping the use a pointed tool inserted into
nose long and narrow. nose, to make nostrils.
p48-52_Rhu Strand.indd 51 21/06/2017 15:16

30 Use a ball tool to press into the 31 With a smaller ball tool, make 32 Roll small teardrops of flesh
eye sockets to make an oval shape. another cavity into the top of each paste and press into the side of
Roll a small amount of white and piece of white paste in the eye then head with a Dresden tool for ears.
add into each cavity. roll a smaller ball of black and pop Add hole with the end of the
into hole. Dresden tool.
33 Roll a small piece of brown and 34 Add a cylinder of flesh to make 35 Add a thin sausage of white
texture to make the moustache. the neck, cut at a slight angle and around the top of the swim suit and
Glue under the nose, add a tiny add the head. You can smooth the neck to cover the join.
sausage of flesh to make the lower neck paste into the back of the
lip and make the mouth cavity with head if you wish.
a small ball tool. Add eyebrows in
the same way and dot the eyes with
white to highlight. Dust the cheeks,
nose and ears with dusky pink
powder.
36 Cut a square of white paste,

add stitching detail and pinch the
corners to make a knotted hanky. CDS
Rhu's Top Tip

Be careful not to pinch your
fingers with the pliers!
p48-52_Rhu Strand.indd 52 21/06/2017 15:16

SPONSORED BY:
MADE WITH FONDANT AND LOVE
LITTLE LEMON
Ruffle Cake
You will need 7 Open the mould slightly to 11 Rest the guide carefully
release the edges of the ruffle against the side of the cake
EDIBLES:
then turn the mould over onto and transfer the marks to the
10 x 10cm (4 x 4in) round cake
15cm (6in) round cake drum the clean surface and peel cake using a plastic knife, being
500g approximately of pale the mould back to release the careful not to cut through paste.
lemon sugarpaste/fondant
500g approximately of pale moulded piece. 12 Mark the cake in four
lemon adjusted paste for 8 Using a pizza cutting wheel or different places around its
moulds a sharp knife remove any excess circumference for each layer.
glue brush
edible glue from the top edge of the ruffle. 13 Now create sections of
cornflour The ruffle has a scalloped top ruffle (with no scalloped edge)
EQUIPMENT: edge, you will only need the attaching them to the cake with
soft dusting brush scalloped edge for the bottom edible glue, starting at the top
a piece of thin card layer of ruffles, for other layers of the cake and working your
12.5 x 5cm (5 x 2in)
pencil cut away scalloped edge. way down. Always line up the
ruler 9 Cut this first ruffle into bottom edge of the ruffle with
plastic knife
pizza cutting wheel or small approximately seven even the scored guide line.
sharp knife sections then lay these 14 The last layer of ruffle (with
KATY SUE DESIGN MOULDS: overlapping vertically onto the scalloped edge) is attached
Creative Cake System: cardboard guide. around the base of the cake.
medium ruffle 10 Using a pencil, mark the base 15 Once complete double
ADJUSTED PASTE FOR of each layer onto the card and a check that none of the ruffles
MOULDS RECIPE: straight line across the cardboard. have slipped or moved. CDS
500g any brand of sugarpaste
5g Tylose powder
Knead the Tylose powder into
the fondant and rest it in a
sealed bag for approximately
thirty minutes to mature.
1 Cover your cake and board

with 500g of sugarpaste.
2 Using the piece of thin card
make a side guide by resting the
card up against the side of the
cake and then marking where the
top edge of the cake is.
3 Remove from the cake and
write the word top at the top of
the card.
4 Using cornflour and a soft
dusting brush, dust the medium
ruffle mould and tap out
excess cornflour.
5 Roll a sausage of adjusted
paste and lay it down the centre
of the mould.
6 Work paste into mould, at this See this project video on YouTube /www.youtube.com//KatySueDesigns
/
point the paste should be level
with the back of the mould but This cake has been created and decorated by Ceri Griffiths of CeriGriffiths.
com using Katy Sue Designs Moulds. Please visit
do not use a rolling pin to level
www.katysuedesigns.com to see more inspirational designs.
it off.
p53_Katy Sue.indd 53 21/06/2017 15:25

d e
Trends 2017
l an adis
Is ar
P
d
oo
D al e
w
og
P
w e
lo s
el ro
Y rim
P
nut
el
az
Perfect Pinks
Drip & Dust Use a smidge of
Use Colour Melts to ProGel Pink and a
create beautiful drips. drop of Brown ProGel
to create this seasons
Then use Metallic pink.
Sunny Savannah
Edible Silk to highlight
and turn your drips
golden.
Find more inspiration on our

social channels
p42_CCDAug17.indd 1 15/06/2017 14:35:08

SHOPPING LIST
Tropical kitchen
This month surround yourself with tropical hibiscus flowers, exotic birds plus bright colours
and become inspired by a Polynesian, tropical summer party theme.
Taste sensation
Make sure your flavours compliment your tropical party theme, by
using natural flavoured icing sugar dairy and gluten free from
Sugar and Crumbs. An abundance of flavours are available, but why
not try banana split, coconut lime, mango and passion fruit or even
Pina Colada?! Sounds delicious! A 500g pack costs 3.49 from
www.sugarandcrumbs.co.uk.
Biscuit favours
Running out of time before the big party
and need some extra little goodies or
token favours? Try this biscuit gift box from
www.notonthehighstreet.com
available for 11.99. Delightful dcor
Its all about the dcor when you are hosting
as well as the tasty treats of course! Fill your
venue with these pineapple garlands, for a
totally tropical party! 10 from
www.notonthehighstreet.com.
Renshaw works wonders

You have a tropical, islander theme full of sun, sea
and flowers but need sugarpaste to suit? Take a look
a Renshaws Ready to Roll Icing. Yellow, tiger orange,
fuchsia pink and jade green would certainly work
wonders! A pack of 250g costs 1.35 available from
www.thecakedecoratingcompany.co.uk.
Candles for
the cake!
Finish your fiesta by blowing
out candles cactus candles!
Standing 8cm tall, this set of
six are available for
4.75 from
www.candleandcake.co.uk.
p55_Shopping_AUG.indd 55 21/06/2017 15:13

SUMMER CELEBRATION
ARABIAN
Nights
This cake blends a charming animated girl with stunning ombr and Moroccan gilt
details. Adapt to suit the occasion, just one tier with the girl for a birthday or add
another tier of paisley and gold for a stunning wedding design.
CAKE ARTIST:
Laura Dodimead
LIFE IN SUGAR
1 Roll out the white sugarpaste 2 Smooth down the sides with your
to approximately one pound coin palms and trim off the excess with a
You will need
thickness and cover both cakes. pizza cutter.
EDIBLES:
1 round 10 x 10cm (4in), filled and
buttercreamed
1 round 15cm (6in) x 12cm (5in)
high cake, filled and buttercreamed
1.5kg bridal white sugarpaste
(Squires Kitchen)
300g modelling chocolate: white
(Squires Kitchen)
sugar florist paste: white
(Squires Kitchen)
food colour paste: Nasturtium
(Squires Kitchen)
food colour dust: extra white, 3 Use Bellissimo flexi smoothers to 4 Take a strip of fondant, wet one
black, Poinsettia, gold and Rose create a flawless finish and a straight side with a little water and wrap
(Squires Kitchen)
modelling dough: gold edge on both cakes, then set aside around the plastic column and
(Squires Kitchen) to dry for an hour. smooth. Set aside to dry.
royal icing
vodka
food colour dust: peach, cerise,
Rose, Violet (Rolkem)
airbrush colour: black
(Squires Kitchen)
edible gold leaf x 4 transfer sheets
small gold round sprinkles
edible glue
EQUIPMENT:
1 x 10cm (4in) round cake board
1 x 15cm (6in) round cake board
1 x 20cm (8in) round cake board 5 To cover the cake board, roll out 6 Pour three tablespoons of vodka
7.6cm (3in) high plastic separator
flexi smoothers (Bellissimo) the remaining white sugarpaste, into four bowls. Colour each with
pizza cutter paint the cake board with edible different Rolkem colours and mix with a
rolling pin glue and lay the sugarpaste paintbrush to ensure dust is dissolved.
paint brush no.02
paint brush no.04 over the cake board. Cut off any Begin with the lightest colour peach,
rounded soft sugar shaper excess with a palette knife and fill the airbrush cup half way. Place
(Innovative Sugar Works)
wooden skewer
gently smooth over the top with a cake onto a turntable, stand 15cm
1m of 15mm gold glitter ribbon smoother while the paste is away from the surface of the 10cm
pins still soft. cake and begin to spray from the top
craft knife
airbrush gun to the centre continually spinning the
turntable for even coverage.
p56-60_Laura Dodimena.indd 56 21/06/2017 16:06

SUMMER CELEBRATION
7 Rinse out airbrush fully then fill EDITOR

L OV E S
with cerise colour. Spray from the
centre of the 10cm cake to the
base. Carefully place the 10cm
cake to one side and sit the 15cm
cake onto the turntable. Continue
to spray from the top down to the
centre of the cake.
8 Rinse the airbrush cup and finally

fill it with violet and begin to spray
from the centre of the cake down
to the base. Spray a couple of extra
layers of Violet at the base to give it
a strong tone.
9 Use the Violet to airbrush the cake

board so it is a solid colour.

SUMMER CELEBRATION
11 Take a paisley patterned stencil design and wrap around both cakes so
that the pattern sits centrally and secure with a sterilised pin. Fill the cleaned
airbrush with black airbrush colour and begin to spray onto the stencil, over
and over, to ensure a good strength of colour. Ensure you are parallel to the
surface at all times to avoid the stencil colour bleeding.
10 Finally fill the airbrush cup with

the rose coloured liquid and spray
the entire column.
12 Once the airbrush colours are dry,

begin to stack the cake. Mix up a
little royal icing, place in the centre of
the cake board with the 15cm cake
on top. Place column in the centre to
make a mark for the dowels.
13 Insert three dowels in the central 14 Spread some more royal icing on 15 Take 250g of modelling
space made by the column. Trim off the top of the column and gently sit chocolate and mix a tiny amount of
excess so they are level with the top the top tier centrally on top of the Nasturtium paste in until mixed into
of the bottom tier. Spread a little column and allow to dry. a beige skin tone. Make a ball, split
royal icing on top of the dowels and equally in two and roll into
stick the column on top. tapered sausages.
16 Shape the ankle of the leg using 17 Twist and glue a wooden 18 Add extra modelling chocolate
your finger by rolling it back and skewer through the middle of one to the top of the thighs to create
forth to taper it even further. Bend leg by gently holding it with one fuller hips and smooth down with a
and shape the foot with your thumb. hand. Insert the skewer into some sugar shaper.
Repeat this process for the other leg. polystyrene and add the other leg
so it sits in front of the skewered leg
and place to one side to set.

SUMMER CELEBRATION
19 Take a ball of chocolate the same 20 Smooth the body into the legs 21 Take a small ball of chocolate
size as the two legs put together to create a smooth finish using both divide into two and smooth on for
and shape into a tapered sausage. your fingers and your sugar shaper. the bust. Add extra chocolate to
Twist onto the skewer to meet the shoulders. Twist another small onto
top of the legs. skewer for the neck.
22 Roll a ball of chocolate into a 23 Take two small discs of chocolate 24 Colour 40g of modelling
sphere. Use a large ball tool and and cut off the rounded bottom chocolate with black food dust. Roll
make two indentations for the eyes to made eyelids. Sit them on the two tiny balls for the iris, two small
half way down the sphere. indentations for the eyes. Take a tiny tapered pieces for the eyelash line
Take a tiny piece and shape into a piece of white modelling paste and and two more thin sausages for
tapered sausage, place between the divide into two, taper each piece eyebrows. Colour the last piece of
eyes and smooth onto the face with and lay at the bottom of the eye lids modelling chocolate with Poinsettia
a sugar shaper. Using thumb and with the tapered part towards the dust and roll two tiny thin sausages.
finger, pinch the bottom of the face outside of the eyes. Sit them together and place below
to create a chin. nose, tilting upward.
25 Roll a couple of small pieces 26 Take a small ball of black chocolate 27 Roll the rest of the black
of black chocolate into tapered and flatten out with fingers and thumb, modelling chocolate into a long
sausages, curling the ends and attach lay on top of the head, securing by tapered sausage and curl the end.
to the side of the face. gently smoothing. Take two tiny pieces Leave to one side, shaped, so it
of flesh coloured chocolate and place can set.
behind the side pieces of hair for ears.
28 Colour the last piece of

modelling chocolate with Poinsettia
dust. Use two small balls flatten
out and place on the bust for a bra.
Smooth into position. Take another
small ball and shape into a small
triangle for the bottoms at the front.
Roll a long thin sausage for the back 29 Take a ball of flesh coloured
strap of the bra. Take the rest of the chocolate the same size as the head
red and shape into a larger triangle and divide equally into two.
for the back of the bottoms.

SUMMER CELEBRATION
30 Roll into long tapered sausages, 31 Use a craft knife to cut in fingers. 32 Once set, smooth the arms onto
giving extra tapering to the wrists. Smooth and bend the fingers to the shoulders, using a sugar shaper
Bend the arm so that the elbow is separate the first couple. Repeat with for a clean finish.
facing outwards as well as the hand. the other arm and allow to cool and set.
33 Use the gold modelling paste to 34 Roll out some white sugar florist 35 Lay out vertically from smallest
roll sausage shapes for the bracelet, paste, thinly. Use a 7mm and 10mm circle to teardrop and thread on
neckless, top of the bikini bottoms, circle cutter and a small 13mm some gold cotton. Leave extra
earrings and tiny balls for the teardrop cutter to cut out lots thread free at the top then repeat
hanging jewels on the bottoms and of shapes. with all of the shapes. Mix gold dust
bra, the edge of the bra, and around with vodka and paint the front, back
the ankle. and sides. Allow to dry.
36 Tie a double knot just above the 37 Twist in a wooden skewer into 38 Dampen the edge of the drum with
smallest circle and trim off the ends. the hair ponytail. Push gently into a little water. Lay pieces of gold leaf over
Attach each droplet with a sterilised the top of the back of the head and the water and smooth the back of the
pin into the cake board of the 10cm wrap a thick strip of gold modelling transfer sheet with a brush to secure.
(4in) cake to span across the front. paste around the base to secure it. Repeat this with the edge of both tiers.
39 Push your figure into the centre 40 Wrap a gold ribbon around

of the top tier ensuring the wooden the cake board and secure at the
dowel goes right though the cake. back with a pin. CDS
Dust a little dust onto the cheeks.
Glue the small gold sugar discs around We want to get
the bottom edge of the column,
the top edge of the top tier and the
married again,
bottom edge of the bottom tier. just to have this cake!
60 | August 2017

p61_CCDAug17.indd 1 16/06/2017 10:40:17
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p62_CCDAug17.indd 1 15/06/2017 12:56:30

CUPCAKE CLEVER
SUMMERTIME
and the Isomalt is easy
Perfect for a picnic or BBQ, these stunning Isomalt flower cupcakes will catch the
attention of your guests as their glass like appearance glistens in the hot summer
sunshine, catching the light and reflecting beautiful colour to brighten up the day!
EDITOR
LOVES

Turn to page
82 to read
Hayley's Last Crumbs...
p63-66_Hayley Wisken.indd 63 21/06/2017 15:48

CUPCAKE CLEVER
CAKE ARTIST:
Hayley Wisken
You will need 1 Roll out 250g of white sugarpaste 2 Dampen the cake board with a
EDIBLES: to a thickness of 2mm using spacers little water - piping gel, edible glue
500g sugarpaste: white for an even thickness. or spray glaze can also be used.
icing sugar for dusting
2 x A4 edible sheets with floral
Lift the sugarpaste on the rolling
design pin and drape over the cake board
edible pen (any colour) ensuring it is covered completely.
edible glue
1.5k Isomalt granules (Saracino)
spray glaze
7 cupcakes
100g buttercream
25g royal icing
25g piping gel
6 x concentrated paste colourings
of your choice
Trex for greasing
petal dust: variety
EQUIPMENT:
rolling pin 3 Using a smoother, carefully 4 Once the sugarpaste is smooth,
2mm spacers smooth over the sugarpaste to carefully run a sharp knife round the
smoother remove any lumps, bumps or edge of the cake board and trim off
sharp knife
serrated knife air bubbles. all excess sugarpaste.
small palette knife
scissors
large brush
saucepan
wooden spoon
7 x Pyrex jugs or silicone bakeware
kitchen blowtorch
25cm (10in) round cake board
Essential safety: cotton gloves with
latex gloves over the top
1m of 15mm ribbon
1m of double-sided tape
round pastry cutters
kebab skewers
cocktail stick 5 Line up two edible prints so that the 6 Carefully cut out the edible prints
selection of leaf veiners
selection of flower moulds designs match up. Place the cake board using sharp scissors. Take care when
selection of metal flower cutters on top of the section of the pattern holding the prints not to smudge
heat proof mat
paintbrushes which is most appealing and draw the design with the heat of
round it using an edible marker pen. your hands.
7 Brush a very thin coat of edible 8 Attach the edible prints to the 9 Using a clean dry saucepan, pour
glue over the sugarpaste on the cake board, the glue should enable the Isomalt granules directly into the
cake board, making sure that the a certain amount of slipperiness pan. Place over a high heat to melt.
entire area is covered right to to allow the prints to slide into
the edge. position easily.

CUPCAKE CLEVER
10 As the Isomalt begins to melt 11 Carefully pour half the Isomalt 12 Pour the melted Isomalt all over
stir occasionally to prevent them into a Pyrex jug, the sugar will be the covered cake board, try to
from burning. In the meantime, fill a extremely hot so wear gloves to avoid going over the edge if
sink one quarter full with cold water. protect your hands. The remaining you can.
Immediately after the last granules Isomalt needs to be split between
have dissolved submerge the bottom six jugs and set aside for later.
of the saucepan into cold water to stop
them from cooking. Over cooking the
Isomalt will result in a yellowing.
13 Using a kitchen blowtorch lightly 14 Attach the ribbon to the edge of 15 Using a serrated knife, carve the
torch over the Isomalt to smooth the cake board using double-sided cupcakes so they each have a nice
out any lumps or bumps and to tape to secure. Using edible glaze, domed shape. Crumb coat each
bring the Isomalt to a high shine. spray the entire Isomalt area to seal cupcake to seal in the freshness of
DO NOT TOUCH THE ISOMALT it and prevent it from going cloudy. the sponge.
BOARD UNTIL COMPLETELY SET.
16 Using the remaining 250g 17 The Isomalt will have solidified 18 Re-melt and colour all six jugs of
of white sugarpaste, roll out to so they will need re-melting. Isomalt with different colours.
a thickness of 3mm again using Put the Isomalt filled jug in the
spacers for an even thickness. microwave for thirty second bursts
Match up the appropriate sized until it returns to liquid again. To
circle cutter with the top of the colour the Isomalt dip the end of
cupcake and cut out seven discs. a skewer into concentrated paste
colour and stir in well.
Hayley's Top Tips

Make your own edible glue by mixing 250ml water with 1 teaspoon of Tylose powder.
Heat up a sharp knife to remove any run-off Isomalt.
Spray every Isomalt flower and leaf with edible glaze to prevent clouding.

CUPCAKE CLEVER
19 Using a selection of leaf veiners, 20 Using a selection of flower 21 Remove the leaves from the leaf
carefully pour the green Isomalt on. moulds, begin filling different shaped veiner while it is still hot to touch
Try to not go over the edges. flowers with different coloured but not burning. Carefully bend the
Isomalt. You may need to re-melt your leaf into shape and support with
Isomalt in the microwave for thirty dowels until set.
second bursts from time to time.
22 Flowers can be made in two 23 To stick Isomalt to Isomalt lightly 24 Using a small amount of royal
or even three tones by waiting for blow torch and place together. icing, pipe a pea sized amount on
each Isomalt colour to set before the bottom of each cupcake.
adding the next colour.
25 Arrange the cupcakes close 26 Using the remaining royal icing 27 Colour 25g of piping gel with a
together in the shape of a flower on stick all the flowers and leaves to green concentrated food
the decorated cake board. the cupcakes to create a beautiful colouring paste.
bouquet of flowers.
28 Fit a small piping bag with a 29 Pipe small dots randomly around 30 Dry dust works very well to add
no.1 piping nozzle and fill with the the cupcakes. Odd numbers of detail to the flowers, be sure to blot
green piping gel. dots work well, either three or five. any excess dust onto kitchen paper
Pipe small swirl details to break up before applying to the flowers to
the white and help the design flow prevent any loose dust making a
between cupcakes. mess on the flowers. CDS

L E A R N AT T H E A C A D E M Y
BEGINNERS CAKE DECORATION CLASSES

CAKE CARVING
AIRBRUSHING
MODELLING ALL SKILL LEVELS
More classes being added on a regular basis, check website for details
No need to bring your Pinny!

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Booking for yourself, or purchasing as gift, its simple, just visit
renshawacademy.com
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p67_CCDAug17.indd 1 15/06/2017 13:35:11

NOVELTY CAKE
RAINBOW
Trout Tutorial
This is a fantastic celebration cake for the fishing folk in your life, and great fun to
make. Dusting stripes of colour really brings this beauty to life!
CAKE ARTIST:
Sarah Sibley
BAKE WITH SARAH
1 Print off (or display on a tablet/ 2 Cut the cake in two with one
phone) some photos of a real fish to piece slightly bigger than the other,
You will need use as reference. then cut the smaller piece in half.
EDIBLES:
25 x 25cm (10 x 10in) square cake
400-500g buttercream
500g white sugarpaste (Renshaw)
50g white flower/modelling paste
(Renshaw)
edible glue
colour dusts: gold, silver, pure
silver, fuchsia, garden green, black 3 Place the two small pieces at the 4 Using the photos as a guide, carve
pearl and chocolate ends of the large piece diagonally the cake into a rough fish shape.
(Magic Colours) across the board.
gel colour: chocolate extra and
black (Magic Colours)
confectioner's glaze
vodka/rejuvenator fluid
piping gel
EQUIPMENT:
pictures of a real fish
50 x 30cm (20 x 12in) cake board 5 Use some buttercream to stick the 6 Use a large palette knife to
large carving knife cake onto the board and the pieces completely cover the cake in
plastic smoother together. Continue carving, thinning buttercream.
rolling pin and rounding as per the photos.
scalpel
small paint prush
medium paint brush
large palette knife
paring knife
ball tool
shell tool
flat tool
texture mat
small sponge stick
medium sponge stick
7 Use a plastic smoother to smooth 8 Use a paring knife to further
kitchen roll the buttercream before placing cake smooth the buttercream and angle
in the fridge for an hour or until firm. in the bottom of the fish inwards.
p68-71_Sarah Sibley.indd 68 21/06/2017 15:59

NOVELTY CAKE
EDITOR
LOVES

NOVELTY CAKE
9 Use the knife to cut out the mouth 10 Roll out the white sugarpaste 11 Use a flat tool to tuck the
and cover the exposed cake with and cover the fish making sure trimmed sugarpaste underneath
more buttercream. there is surplus paste overhanging the cake.
for the tail.
12 Then use a rolling pin to thin the 13 Use a scalpel to trim the tail to 14 Use a texture mat (I used a
tail out. size and then texture with a clean cross-stich grid) to put a light
shell tool. texture all over the fish.
15 Then use a flat tool and ball tool 16 Pour some of the silver dust 17 Cover the whole bottom half of
to make the gills, eye socket and onto some kitchen roll and use a the fish with the silver.
facial features. medium sized sponge stick to apply
to the fish.
18 Mix some of the Fuchsia and 19 Mix a small amount of green 20 Mix some gold and pure
pure silver dust, then with a small dust with some gold and using the silver dust together and using the
sponge stick, make a stripe across medium sponge again, cover the medium sponge, go over the whole
the middle. top half. fish again to blend.
Alternative Finish:
Add some netting using a Cake Lace fishnet mat from www.cakedecoratingcompany.co.uk in silver lace
dusted with grey, green and a little black and a modelling paste hook with bright wafer paper fly.

NOVELTY CAKE
21 Use a flat tool to cut slots for the 22 Brush a ball of paste with gold 23 Mix some gold and pure silver
fins to attach, using your photos and stick into the eye socket. dust together and using the
for reference. Then colour a tiny ball black and medium sponge go over the whole
stick in the middle. fish again to blend. Highlight the
facial features with fuchsia dust,
then mix the black dust with vodka
and paint spots all over the top half
of the fish.
24 Use the remaining white 25 Use a flat tool to create 26 Use a shell tool to add a
sugarpaste to roll out 5cm wide strips staggered vertical lines to mark the woodgrain effect to each of the
and stick them on the board around ends of the planks of wood. planks on the board.
the fish, trimming with a scalpel.
27 Then use a tiny ball tool or the 28 Mix some chocolate dust with 29 Use a small paintbrush and
end of a paintbrush to indent two nail vodka and paint the board with some of the chocolate gel colour to
holes at the end of each plank. it. When it is dry, paint the whole paint the nails.
board again with glaze.
30 Roll out the modelling paste and 31 Colour the fins with a mixture 32 Lastly, using a medium
cut the fins out with a scalpel, then of gold, green and chocolate dust paintbrush, brush piping gel all
use a shell tool to texture them. using a sponge and then attach over the fish and splash some big
with edible glue. droplets onto the board. CDS

CAKE COLLABORATION
CAKE CON
You have heard of Comic Con, now take a look at Cake Con! Cake artists from
around the world have come together to produce a marvel-lous collection of
inspirational sweet heroes!
Cassandra Rice and Mayra Estrada to the finish line is amazing.We have
formed this collaboration in 2016, but learned and grown together and the
this year is even more epic!Mayra end results are so rewarding.We
says, Each and every artist has cant thank everyone enough for
gone beyond our expectations with all their hard work in making this
their creations.We have created the best collaboration ever! For a
amazing friendships.What you dont big dose of incredible, edible comic
see is behind the scenes where we cake inspiration, follow this superb
share our tears, sleepless hours collaboration: CDS
and frustrations when we run into
complications with our pieces.The Facebook:www.facebook.com/
love and support we give each other cakeconinternational/
to lift our spirits up and continue Twitter:twitter.com/CakeConInt
Danielle Lechuga
Cup'n Cake
Adela Joann Calvo Adelina Baicu

Delicut Cakes Le Torte DecorArte
72 | August 2017
p72-74_Cake Collab.indd 72 21/06/2017 16:10

CAKE COLLABORATION
Cinzia DAdamo
Cinzia DAdamo Cakes
Azzurra Cuomo
Azzurra Cuomo Cake Art
Gisi Prekau
Just Little Cakes

CAKE COLLABORATION
Gigante Isomalt by
Mayte Rodriguez
Kim Wiltjer
Dominique Justine Ballard

Marta Torres The Little Cake Shop
The Cookie Lab
Marielly Parra
Ponquecitos and Cakes
Kylie Mangles
Letterpress Bakery
74 | August 2017

CAKE BAKER
TOFFEE APPLE
cupcakes
You will need
For the cakes:
125g ( cup, plus 1 tbsp)
salted butter, softened, plus
extra for greasing
125g ( cup) light
muscovado sugar
2 large eggs
125g (1 cup) self-raising flour
2 tsp baking powder
tsp ground cinnamon
tsp ground ginger
Extract from: Cath Kidston: Mug Cakes, Cupcakes & More from Cath Kidston (Quadrille, 15) Photography Dan Jones
1 apple (about 100g), peeled,

cored and cut into small
cubes
1-2 tbsp apple juice
To decorate:
150g ( cup) unsalted butter,
softened
225g (about 1 cups) icing
(powdered) sugar
75g (2oz) toffee
caramel sauce
pinch ground cinnamon
50g (2oz) hard toffees,
bashed into small pieces
edible gold sugar
Makes: 12
1 Preheat the oven to

180Cgas mark 4. 5 Fold in enough apple juice 9 Meanwhile, make the icing.
Line a 12-hole muffin tin with for the mixture to be of a Place the butter and icing sugar
paper cupcake cases. dropping consistency. in a large bowl and beat with an
2 To make the cakes, place 6 Divide the mixture evenly electric whisk until pale and fluffy.
the butter and sugar in a large between the paper cases and 10 Beat in the toffee caramel
bowl and beat until pale smooth the tops with the back sauce and cinnamon.
and fluffy. of a spoon. 11 Spoon the icing into a piping
3 Add the eggs, one at a 7 Bake for eighteen minutes, or bag fitted with a star nozzle and
time, beating well between until well risen, pale golden and pipe a swirl of icing onto
each addition. springy to the touch. each cake.
4 Sift over the flour, baking 8 Remove the cakes from the 12 Decorate with the toffee
powder and spices, and fold in tin and place on a wire rack pieces and a sprinkling of
with the apple. to cool. edible sugar.
p75-77_Cake Baker.indd 75 21/06/2017 16:18

CAKE BAKER
Strawberry cheesecake 150g (3/4 cup) cream cheese, at powder. Fold in with a metal spoon.
cupcakes room temperature 5 Add the orange zest, milk and
4 tbsp icing (powdered) sugar strawberries and fold together.
You will need 1 vanilla pod (bean), seeds 6 Divide the mixture evenly
scraped out between the paper cases and
For the cakes: ginger biscuit, crushed into smooth the tops with the back of
125g (1/2 cup, plus 1 tbsp) unsalted crumbs a spoon.
butter, softened 12 strawberries, halved or sliced 7 Bake for eighteen minutes, or until
125g (2/3 cup, minus 2 tsp) golden well risen and slightly springy to
caster sugar Makes: 12 the touch.
2 large eggs 8 Remove the cakes from the tin
125g (1 cup) self-raising flour 1 Preheat the oven to 180C gas and transfer to a wire rack to cool.
1 tsp baking powder mark 4. Line a 12-hole muffin tin 9 To make the icing, beat together
orange, finely grated zest with paper cupcake cases. the butter, cream cheese, icing
2 tbsp milk 2 To make the cakes, place the sugar and vanilla seeds until smooth.
100g (3/4 cup) strawberries, hulled butter and sugar in a bowl and beat 10 When the cupcakes are cool, use
and chopped into small pieces with an electric whisk until pale a palette knife to spread the icing
and fluffy. onto each cake.
To decorate: 3 Add the eggs, one at a time, 11 Scatter with the biscuit crumbs,
50g (31/2 tbsp) unsalted butter, beating well between each addition. arrange a strawberry on top of each
softened 4 Sift over the flour and baking and serve immediately.
Extract from: Cath Kidston: Mug Cakes, Cupcakes & More from Cath Kidston (Quadrille, 15) Photography Dan Jones
p75-77_Cake Baker.indd 76 21/06/2017 16:18

CAKE BAKER
Molten middle hazelnut 1 tbsp soft brown sugar 4 Pour into the greased mug.
chocolate mug cake 3 tbsp self-raising flour 5 Place one teaspoon of the
2 tsp chocolate spread chocolate spread on top of the
You will need 10g (1 tbsp) toasted hazelnuts, cake (reserve the rest for later).
roughly chopped 6 Cook in the microwave for two
30g salted butter, softened, plus minutes and twenty seconds at
extra for greasing 1 Lightly grease a 350ml mug and 600W, two minutes at 800W or one
40g ( cup) good-quality dark set aside. minute and forty seconds at 1000W.
(bitter-sweet) chocolate (70% 2 Place the butter and chocolate in 7 Remove the mug from the
cocoa solids), finely chopped a separate mug and microwave for microwave. Place the remaining
1 medium egg twenty seconds, or until melted. spoonful of chocolate spread on top
2 tbsp milk 3 Beat in the egg and milk with a of the cake, scatter with the toasted
2 tbsp golden caster (superfine) fork. Add both sugars and the flour hazelnuts and serve warm. CDS
sugar and beat until combined.
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Clowance Lawton Tel: 01778 395046
Express Mag, 3339 rue Grifth, Saint-Laurent, QC H4T 1W5, CANADA
clowance.lawton@warnersgroup.co.uk Email: pauly@warnersgroup.co.uk Martin Harris 01778 391000
p81_NEXT_MONTH_AUG.indd 81 21/06/2017 16:21

CAKE MEMOIR
LAST WOULD YOU HAVE AGREED TO

THIS CAKE ORDER IF THE CLIENT
WERENT YOUR SISTER?
CRUM BS . . .
Good question, I would have agreed
to this cake if it wasn't my sister as
long as the agreed budget was good.
I wouldnt recreate this cake though
Hayley Wisken of Fabricake gives us a behind the scenes view as I would like to keep the design
of her most elaborate wedding cake yet, especially in size! exclusive to Kerry and Daryl.
HOW LONG DID IT TAKE AND WHAT DID YOU ENJOY MOST? HOW MUCH OF IT WAS EDIBLE?
HOW MANY CAKE ARTISTS? Working together as a team, for None of it! Just before we started
Myself, my husband Mike and friend all three of us this was unfamiliar making the cake I was about to break
Laura were the main artists and we territory as we are all so used to the news to Kerry that she could not
worked from 9am to 9pm for five competition work and have the cake she desperately wanted
days solid.We also had Lorraine working alone. due to our commitments to the
and Charlotte from the shop helping shop.However being a bit of a softy I
with smaller jobs. We clocked up DO YOU SEE THIS BEING couldn't let her down so we all agreed
around 180-200 hours between us. A STRONGER TREND IN that if we could make the entire cake
MAINSTREAM WEDDING CAKE with dummies it could be done in
HOW DID YOU PLAN THE DESIGN? BOOKINGS IN THE UK? the five days we had.We provided
Planning the design was lots of fun, I would love to see this style of four large cutting cakes in different
printing images and stacking up cake trend in mainstream wedding flavours instead.
dummy cakes to see how big it was cakes however I think cost wise
going to be. After lots of cups of tea, it would struggle to take off. The COULD YOU GO BIGGER?
frantic sketching and ransacking materials for this cake alone where We could, we did actually add
the shop of stock we finally settled just under 1500. an extra tier which wasn't in the
on the design. original design. When the dummy
cakes arrived we discovered an extra
WHAT WERE THE BIGGEST dummy we had bought as a spare
CHALLENGES? but we decided to use it, this turned
Time, five days isnt a lot for a cake out to be a good decision as it gave
of this scale.The stairs too as the the cake more balance.
entire team had their hearts set on
the floating staircase but executing WHAT WORDS DO YOU HAVE FOR
it was easier said than done. YOUR TEAM?
Mike tirelessly covered seventy small Massive thanks go to my husband
polystyrene steps and built them up Michael and Laura Evans from
one by one, sticking them with royal Little Slice of Evan for all their hard
icing.The staircase took two full work. Lorraine Dunn for help with
days to complete and required a lot mould work and supporting the
of technical thinking. shop, Charlotte Reeves from C Reeve
The supporting of the staircase was Photography for taking photographs
tricky but the final product made it and glitter duty, Peter Wisken for
well worth the effort. supporting the shop and doing lots of
running around, Keith and Richard
at Dummies Direct for making all the
dummies at very short notice and to
Kerry and Daryl, Mr and Mrs Fryatt,
for giving us the honour of making
their dream wedding cake. CDS
Turn to page 63 to see Hayley's

gorgeous summertime isomalt
cupcakes.
See more of this cake in the
making in the next Wedding
Cakes & Sugar Flowers guide.
p82_Last Crumbs.indd 82 21/06/2017 16:23

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p84_CCDAug17.indd 1 15/06/2017 13:32:36

Presented with
The
Guides
Create Realistic
Sugar Flowers
MAKE PRETTY WIRED SUGAR FLOWERS FOR EVERY SEASON
Winter Festive Foliage Spring Wisteria Summer Sunowers Autumn Perfect Poppies
COVER.indd 3 20/06/2017 16:03

F E S T I V E S P R AY
Spider Chrysanthemum,
Holly and Mistletoe Hannah Collison and
Lynn Crees-Glendinning
You will need

Get your greens right, note where EDIBLES:
the foliage and berries have a soft deep cakes: 10 x 15cm (4 x 6in)
10 x 10cm (4 x 4in) coated,
light green glow and where the dowelled andstacked
1kg sugarpaste: ivory (Renshaw)
plant darkens for a realistic nish. 200g ower paste: antique white
200g (DPM)
edible blossom tints: pearl white
lustre (Sugarair)
paste colour: gooseberry,
foliage green, red extra, bitter

lemon (Sugarair)
airbrush food colours: red, yellow,
green (Kroma Kolors)

edible food colour pen: black
(Sugarair)
100% confectioners glaze/
edible varnish (Squires Kitchen)

small quantity of royal icing in a
piping bag with no. 2

ribbon 12mm (in) wide dark red
1.6 metres
small piece of sponge
5cmsquare
white wires A/superior grade
24, 28 & 33 gauge (Hamilworth)

oral tape: half width light green
and beige (Hamilworth)

1cm diameter posy pick inserted
into centre of top tier
EQUIPMENT:
cake boards: round 25cm (10in)
optional 15cm (6in)
Poppy petal veiner large (DPM)
Holly leaf veiner medium
(Great Impressions)
Holly leaf cutter large
Photography by Clark Smith-Stanley
(Fine Cut 330)

Mistletoe leaf cutter medium
(Fine Cut 4377b)

6 petal cutter - N1
(Orchard Products)
airbrush and compressor kit
cutting wheel (PME)
bone tool (PME)
Dresden tool (JEM)
foam frilling pad
angled tweezers
pliers
small straight edged
nailscissors
dusting brush (at headed)
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plastic sheet to protect table
cakedecorationmagazine.co.uk The How to Guides

Chrysanthemum.indd 3 21/06/2017 11:08
F E S T I V E S P R AY
for the mistletoe and red only

for the holly berries. Allow the
colour to dry.
6 Dust the mistletoe berries using

pearl white petal dust and paint
a dot on to the top of each berry
using an edible black coloured pen.
7 Paint the holly leaves and holly

berries with 100% confectioners
glaze. Once dry apply a second
coat. Store the leaves and berries
upright in a piece of oasis to
prevent them from sticking to the
surface or each other.
8 Tape three half length 24g

wires together using light green
tape and bend a hook into one
end. Roll a Malteser sized
ball using white flower paste.
Attach the ball to the wire in the
same way as the mistletoe berry
(seestep 4).
Chrysanthemums are composite flowers meaning they are a collection of
hundreds of flowers - each petal is actually a ray flower. 9 Thinly roll out flower paste
coloured with a touch of bitter
1 Thinly roll out foliage green coloured using red extra. Push 4 Using angled tweezers bend lemon paste colour. Cut two
coloured flower paste with a unhooked end of wire into top of a hook into a 28g wire. Roll a shapes with six petal cutter. Place
central ridge. Cut out leaf using the ball and pull the wire through chickpea sized ball using white on to foam pad, divide each petal
holly cutter. Insert a 28g wire three until the hook is wedged in the flower paste. Paint sugar glue on in two using straight edged nail
quarters of way into ridge. Texture paste. Allow to dry. to the hooked end of the wire and scissors. Use Dresden veining
using holly leaf veiner. Pinch in push it into the ball, use fingers to tool to press and draw down each
central vein and curve. Tweak 3 Thinly roll out gooseberry pinch the base of the berry closed petal to cup and curve.
points on leaf edge to face up and coloured flower paste with central and reshape if required.
down alternately. ridge. Cut out leaf using mistletoe 10 Place one prepared shape on
cutter. Insert a 28g wire three 5 Use an airbrush to colour the to a square foam piece, glue each
2 Using angled tweezers bend a quarters of the way into ridge. foliage and holly berries. Use petal. Take the ball centre, pierce
hook into a 33g wire. Roll a petit Texture using the poppy veiner. green only for the holly. An equal and pull the wire through the
pois sized ball of flower paste Curve the leaf and allow to dry. quantity of both yellow and green middle of shape, lift and close up
the petals around the ball. Repeat
this step with the second shape.
Dry upside down to prevent the
1 2 3 petals re-opening.
11 Spider chrysanthemum petals:

Roll a small ball of flower paste
coloured with a touch of bitter
lemon paste colour. Feed ball 3cm
down a 33g wire.
4 5 6 7
8 9 10 11
The How to Guides Create Realistic Sugar Flowers

Pinch paste firmly between thumb 20 Take two mistletoe sprigs, 12 13
and forefinger and keeping the position one slightly lower than
pressure, twiddle up the wire the other and tape, bend the lower
finishing with paste rolled slightly sprig outward at the point it has
thicker at the tip. been taped. Add two mistletoe
berries. Add a further sprig and
12 Place the petal on to a foam berry a little further down to finish
pad. Using a bone modelling tool the branch.
press down on the paste at the tip of
the wire to form a dip/spoonshape. 21 Tape each holly berry stem 14 15
down by 2cm using quarter width
13 Hold the dip/spoon shape beige tape. Gather and tape the
between thumb and forefinger, berries together in groups of nine
squeeze in a little and roll to create berries to form a bundle.
a curl. Shape a gentle curve into
the petal and allow to dry. 22 Tape each holly leaf stem
down by 2cm using quarter width
14 To assemble petals clamp beige tape. Bend the base of each
angled tweezers at the base of leaf backwards by 45 (if leaves are 16 17
each petal length and push the positioned horizontally they will
petal backwards to create a right look flat in the spray). Add three
angle between the paste and holly leaves to each bundle of holly
wire. Beginning with the shortest, berries to form a sprig.
position the petals around the
base of the prepared centre piece. 23 Tape a holly sprig to a
Usequarter width tape to secure. mistletoe branch leaving a gap so
that the mistletoe produces some
15 Mix a lime shade using two height. Repeat with all mistletoe 18 19
drops of yellow and one drop of branches and holly sprigs.
green. Test the colour on kitchen
towel before spraying on the 24 For bottom tier arrangement
flower. Position the airbrush tip bring two holly and mistletoe
about 13cm away from the petals. sprays together, bend one stem
Begin to spray the inner part of all back at 90 angle so that the
the petals front and back. wires are facing the same way and
position them close to each other.
20 21
16 Clean the airbrush thoroughly. Tape down and trim the end using
Add two drops of both yellow and pliers. Hide exposed wires by
red. Spray onto the middle area adding tape.
and tips of the petals front and
back. Ensure the airbrush is kept at 25 For the top tier, bend the
a distance. It is better to overspray spider chrysanthemum flower
a number of times to gain the as close to the petals as it will
depth of colour. allow. Tape the flower in closely
to one of the prepared holly and 22 23
17 Add three drops of red. Spray mistletoe sprays and tape down
some of the colour through on to by 2cm.
kitchen towel until it turns mostly
red. Spray the tips of the petals 26 Bend the final holly and
front and back to finish the flower. mistletoe spray at an acute angle
(less than 90). Position it tightly
18 Mistletoe leaf nodules: Take against the flower and tape all
a third length of 28g wire, wrap the way down. Trim off the end
around the tip once with light using pliers and hide wires using 24 25
green half width tape. Bring tape tape. Check and adjust the flowers
down the wire a little and then andleaves.
over tape the same area a few
times to form a bulge. Finish by 27 To attach the bottom
taping down by 2cm. arrangement, firstly adjust the
stem and leaves so it will sit
19 Tape mistletoe leaf stems upright unaided, fit and look as
down by 1cm. Clamp angled desired on the bottom tier. Secure
tweezers at base of each leaf, use the stem to the board using royal 26 27
finger to pull the leaf backward icing in a piping bag with a no.2
creating a right angle. Position nozzle. Allow to set. Insert a posy
two leaves either side at base of pick into the top tier of the cake.
a nodule. Use half width tape to Pipe some royal icing into the
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secure. Repeat with all leaves to posy pick and push the top tier
form sprigs. arrangement in.

Charlotte Tyson
Wonderful
Wisteria
Photography by Melissa Beattie Photography
Wisteria.indd 6 21/06/2017 10:52

SPRING BLOOM
Remember to apply colour with care, you can add

but cannot take away so easily. Study petal shading
You will need
EDIBLES:
before applying your dusts. 1 x 10cm (4in) round 5cm (2in)
deep cake, prepared and iced in
pale lilacsugarpaste
1 x 12.7cm (5in) round 12.7 (5in)
whitesugarpaste
1 x 15cm (6in) round 5cm (2in)
1 x 17.8cm (7in) round 12.7cm
(5in) deep cake, prepared and
iced in whitesugarpaste
1 x 20cm (8in) round 5cm (2in)
1 x 22.8cm (9in) round 12.7cm
(5in) deep cake, prepared and
iced in whitesugarpaste
EQUIPMENT:
plastic dowels
white ribbon
white and purple ower paste
26 gauge wire
wire cutters
pliers
small Sweet Pea cutter
small Rose petal cutter
yellow and lilac petal dust
edible glue
green orist tape
lavender lustre dust
Gildesol
paintbrush
lemon extract
oral swag mould
posy picks
PREPARATION...
Dowel and assemble the two tiers
on to the cake board. Wrap ribbon
around the cake board and tiers
and secure with double sided tape.
1 2 3 4
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Wisteria.indd 7 21/06/2017 09:56
SPRING BLOOM
1 Create a pale lilac shade of

flower paste by mixing together 5 6 7
white flower paste with a little
purple flower paste.
2 Cut four lengths of 26 gauge wire

into quarters using wirecutters.
3 Bend the top of each of the

lengths of wire with players to
8 9 10
create closedhooks.
4 Attach a small amount of lilac

flower paste onto the hooked end
of four wires to create a small
bud. Flatten the edges slightly.
5 Create four more buds, slightly

larger than the last, pinch to 11 12 13
flatten the edges slightly.
6 Create seven buds by adding

a small amount of lilac flower
paste onto the end of the hooked
end of the wire and attach, gently
tapering at theend.
7 Thinly roll out some lilac 15 Once all the flowers are in 14 15
flower paste and cut out seven place, pull each of the flowers
petals using a small sweet pea back slightly so that they become
cutter. Apply a small amount of more visible.
glue to each petal and attach to
each of the seven buds, wrapping 16 Create several sets of wisterias
the petal around the bud. flowers to decorate your cake.
8 Cut out nine petal shapes from 17 Brush a thin layer of gildesol
the thinly rolled out lilac flower onto each of the lilac 5cm 16 17
paste using a small rose petal cutter. depthcakes.
9 Brush glue onto the bottom 18 Mix some lavender lustre

of each petal and attach to the dust with some lemon extract to
bud create a wisteria flower. pull create a thinpaste.
the petal back slightly and then
allowto dry. 19 Brush the lustre onto the
cakes using quick long stokes.
10 Once dry brush some yellow Repeat to create several thin 18 19
petal dust onto the bottom of layers of lustre.
each bud and flower. Brush lilac
flower dust onto the inner bud of 20 Once dry brush some dry
each flower and the outer part of lustre dust over the surface
each bud. Brush a small amount of the cake to smooth out any
of yellow petal dust onto the back brushmarks.
petal of eachflower.
21 Push a small amount of
20 21
11 Cover the wires of each bud white flower paste into your
and flower with green florist tape. flowers swag mould. Remove
the flower paste from the mould
12 Use the green florist tap to and set aside to dry for a couple
tape together the four smaller buds. ofminutes.
13 Next, tape together the 22Create several floral swags.

four medium sided buds. Pull Brush glue onto the back of
the wires apart slightly as each each swag and apply to the 22 23
is added to create some space smallcakes.
between each bud.
23 Insert posy picks into your
14 Tape the flowers to the buds, cake at equally spaced intervals
one at a time, with the flowers and then insert each of the
facing away from you keeping wisteria flowers.
them spaced tightly together.
Wisteria.indd 8 20/06/2017 15:54

SUMMER
Charlotte Tyson
Simply beautiful
Sunflowers
Bursting with rich shades.
Sunflowers
Perfect for a birthday celebration summer to
bloom from
mid
the first day
autumn so s of
you can ad
to your mon apt
th: work with
just sunflo
wers in brig
yellows for hter
mid summ
add autum er or
n tones an
cones for S d pine
eptember.
Photography by Sarah Kay Photography
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Sunflower.indd 9 20/06/2017 15:58
SUMMER
PREPARATION...
Dowel and assemble the two tiers on to the cake board. Wrap ribbon
around the cake board and tiers and secure with double sided tape.
1 Pine cones: Roll a small piece glue to the base to secure. This will
of brown flower paste into a cone form the top part of the pinecone.
shape and then 1 flatten the top.
7 Apply edible glue to the top
2 Roll out some brown flower of the flattened cone shape and
paste and cut out a scalloped circle then attach the top part of the
shape using a pastry circle cutter. pinecone.
3 Cut out a smaller circle 8 Repeat steps 2-5 to create

shape from the centre of the three additional scalloped circles.
scallopedcircle. Attach to the cone underneath the
top section.
4 Cut through the scalloped circle.
9 Continue to attach all the
5 Use scissors to cut a deeper way down to the bottom of
indent into each of the scalloped thepinecone.
edges of the circle.
10 Autumn leaves: Thinly roll
6 Roll the circle in a spiral some orange flower paste and cut
formation, applying some edible out an oak leaf shape.
1 2
3 4
5 6
7 8
You will need

1 x 15cm (6in) round cake orange, green, brown and red
1 x 20cm (8in) round cake flower paste
prepared and iced in
Oak leaf cutter and veiner set
chocolatesugarpaste
ball tool

1 x 27.9cm (11in) round
petal dusts: autumn colours 9 10
cake board covered with
gold shimmer dust
chocolatesugarpaste
royal icing
brown flower paste
Sunflower petal cutter
scalloped circle pastry cutter
shell modelling tool
small circle cutter
24 gauge florist wire
scissors
flower centres mould
edible glue
Sunflower.indd 10 20/06/2017 15:58

11 Press the oak leaf shape into 11 12 13
the veiner to create an impression.
12 Use the ball tool to thin the

edges of the leaf.
13 Repeat steps 10-12 to create

more oak leaves in autumn
colours and leave to dry on a
petalformer. 14 15 16
14 Brush autumn coloured petal

dusts carefully onto the dried leaves.
15 Brush gold shimmer dust

over the surface of each leaf.
16 Attach autumn leaves and

pinecones to the cake, using royal 17 18 19
icing tosecure.
17 Sunflowers: Thinly roll some

yellow flower paste and cut out a
sunflower petal shape.
18 Run the shell modelling tool

over the surface of the petal.
20 21 22
19 Roll the ball tool over the
edges of the petal to thin.
20 Pinch the end of the petal.
21 Add edible glue to the base

of the petal, and then place a
small piece of 24 gauge florist 23 24 25
wire on top.
22 Pinch the end of the petal to

encase the wire. Leave to dry.
23 Repeat steps 17-22 to create

at least thirty petals.
24 Brush orange petal dust onto 26 27 28

each petal.
25 Press brown flower paste into

the sunflower centre.
26 Remove the paste from the

mould and brush yellow petal dust
to create a circle in the centre.
29 30
27 Brush brown petal dust
inside the yellow circle and
around the outeredges.
28 Dip each wire into edible

glue and then insert into the
sunflower centre.
29 Continue to add petals

creating two layers of petals in a
staggeredformation around the
entire sunflower.
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30 Attach the sunflower to the

cake securing with royal icing and
holding in place until set.

Sunflower.indd 11 21/06/2017 10:35
DON'T MIS
S THE
OCTOBER
ISSUE OF
for another
incredible
tutorial wit
Poppies to
Hannah Collison h
effects from bark
Hannah!
Remember
A beautiful flower to practice for many
occasions and to perfect for one special
SundayLest We Forget.
Photography by Clark Smith-Stanley
Poppies.indd 12 21/06/2017 10:37

POPPIES FOR REMEMBRANCE
Refer to real owers

to assist you in dusting
You will need
with appropriate EDIBLES:
petal dusts. 2 x sponge cakes 10cm
(4in) deep, round 15cm
(6in) prepared, stacked and
sugarpaste coated
200g (7oz) ower paste: white
(Squires Kitchen)
10g sugarpaste: black
edible blossom tints: moss green,
lemon yellow, ruby, black, white,
eucalyptus (Sugarair)
paste colours: gooseberry,
redextra (Sugarair)
airbrush food colours:
carnivalred, esta yellow,
dynamicblack, jungle green and
electric blue (Squires Kitchen)
24, 28 and 33 gauge wire white
'A'/superior grade (Hamilworth)
cake board round black 24cm
and 31cm (10 and 12in)
oral tape Nile green half width
(Stemtex)
seed head stamens black
kitchen towel
ground rice/semolina
pipe cleaners
cornour
edible glue
EQUIPMENT:
Iceland poppy petal cutter set
Techniques 518 (Finecut Cutters)
For neat taping use short lengths of tape, daisy 8 petal cutter DY7 20mm
no longer than 15cm at full stretch so that (Orchard Products)
it does not twist or fold whilst taping. Half poppy petal veining mould
width tape is used when taping down
individual wires and putting together small medium (DPM)
arrangements/sprays. As the main stem cutting wheel (PME)
thickens use full width tape as it is much
veining tool 12 (JEM)
stronger and will give a neater nish.
bone modelling tool 3 (JEM)
When colouring with edible blossom tints
turntable
make sure the colour is well worked into the
brush. Always dust from the outside edge cocktail stick
inwards to achieve an even colour. When non-stick board
using an airbrush to colour sugar owers keep
the nozzle at least six inches away from the foam frilling pad
ower. If the petals become shiny allow them rolling pin medium
to dry before adding another coat of colour.
angled tweezers
To make edible glue put a pinch of cmc into wire cutters
a small container. Top it up with boiled water dusting brush (at headed)
and allow it to dissolve for a few hours. When
making wired sugar owers the glue should block of oasis
be thin in consistency. airbrush kit
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Poppies.indd 13 20/06/2017 16:12
POPPIES FOR REMEMBRANCE
1 2 3 4
5 6 7 8
9 10 11 12
13 14 15 16
1 Place the sugarpaste coated cake onto a turntable. Add six drops of 9 Pollen: mix some black edible blossom tint with a small quantity of
electric blue airbrush food colour to the airbrush ink well and spray the ground rice or semolina. Paint edible glue onto the pinched ridges of the
top part of the cake using a sweeping action to create an even covering. prepared centres and press them into the pollen mixture. Allow to dry.
Spray the lower half of the cake in the same way using carnival red.
10 Take six black seed headed stamens, fold the bundle in half. Thread
2 Spray carnival red airbrush food colour in concentrated areas to create a third length of 33 gauge wire through the fold and twist the wire
the poppy blooms. Move the airbrush in a tight circular motion. The tightly around itself a few times to hold the stamens in place. Keep the
blooms higher up the cake are smaller. Add jungle green colour and spray bundle folded and use Nile green tape to tape down. Check that the
inbetween the poppy blooms for the grass. stamens do not spring open. Curve each stamen bundle
3 Add four drops of dynamic black airbrush food colour. Keeping the 11 Tape eight bundles of prepared stamens tightly at the base of each
nozzle very close to the cake and positioned directly in the centre of a poppy centre. Continue to tape all the way down the stem.
poppy bloom, release the colour from the airbrush in one short burst.
Keep the nozzle in place and allow just the air from the compressor to 12 Spread the stamens evenly around the poppy centre so that there
create a spider pattern to form the poppy stamens. are no gaps, add more stamen bundles if necessary.
4 Poppy flower stem (make two): take three half lengths of 24g wire, 13 Centre for Bud: tape three half lengths of 24g white wire together
tape together using half width Nile green tape. Bend a hook in one end using Nile green tape and bend in a hook. Roll a 2cm diameter sized
using angled tweezers. ball of any colour paste into a cone and attach to the glued hook. Allow
todry.
5 Poppy centre (make two): form a cone shape from a 1cm diameter
sized ball of gooseberry green coloured flower paste. Moisten the hooked 14 Bud petals: Roll red extra coloured paste thinly. Cut out two small
end of the prepared stem with edible glue and insert it into the pointed petals and one large petal using the Iceland poppy cutter set. Vein the
end of the cone. Pinch it closed to secure. shapes using the medium poppy veiner.
6 Press the fatter end of the cone shape down onto the surface to flatten 15 Place the petal shapes onto a foam pad and thin the edges using a
and sharpen the edges of the shape using a finger andthumb. bone modelling tool. If a cupped ridge appears around the edge of the
petal, the paste has not been rolled out thin enough.
7 Use angled tweezers to pinch eight equal length ridges into the top
of the flattened cone all leading to the middle. Allow the poppy flower 16 Place the petal shapes onto a non-stick board. Thin and frill the
centres to dry. top edge using a cocktail stick. Glue each petal leaving 1cm at top
edge unglued. Wrap one small petal around the prepared bud centre
8 Dust the prepared poppy centres using a mixture of moss green and enclosing the cone. Wrap the second small petal over, then add the
lemon yellow edible blossom tints. largest petal, allowing it to open a little.
Poppies.indd 14 20/06/2017 16:12

17 Roll two 0.5cm sized balls of gooseberry green paste, flatten both to 25 Add in a pipe cleaner to broaden the stem and tape all the way down
form caps. Glue the middle of each cap and attach one either side at the using Nile green. Rub the taped stem with a smooth tool to help blend
base of the bud, press to flatten and secure. Using the tip of the angled the wrap around markings in the tape.
tweezers pinch each cap a number of times in a random way to create
texture. Allow to dry. 26 For seed pod (make two): tape three x half lengths of 24g white wire
together using Nile green tape, hook one end. Roll a 2cm diameter sized
18 Dust both caps using mix of moss green and lemon yellow blossom ball of gooseberry green coloured paste into a cone, moisten the hook
tint. Dust the bud petals using ruby blossom tint or as an alternative use with edible glue and insert it into the fat end of thecone
carnival red in theairbrush.
27 Flatten the narrower/top end. Using angled tweezers, pinch out a
19 Add a pipe cleaner to broaden the stem and tape all the way down ridge all the way around the top to create a rim.
the stem using Nile green half width tape.
28 Create small holes on the inside of the rim using veining tool. This is
20 Petals (make five): roll out red extra coloured flower paste thinly where the seeds would come out. .
creating a ridge in the centre. Cut the petal shapes using the largest poppy
petal cutter. Insert a 28g, third length wire into the fattest part of the 29 Mark vertical indents around the main body of the seed pod.
ridge, leave 1cm at the top of each petal unwired. Place the shape into a
medium sized poppy veiner, sandwich and press to create the vein. 30 Roll some gooseberry green coloured paste thinly and cut out a
shape using an eight petal daisy cutter. Paint edible glue onto the top of
21 Place each petal onto a foam pad and thin the edges using a bone the seed pod and attach the shape. Use tweezers to pinch out ridges down
modelling tool. centre of each sepal.
22 Place each petal onto a non-stick board. Thin and frill the top 31 Colour the seed pod using a mix of moss green, eucalyptus and white
edge using a cocktail stick. Curve the petals inwards using thumb edible blossom tints. Add a hint of ruby to the blossom tint mixture to
andforefinger. make a brown and add patches of this colour for interest.
23 Dust the petals using ruby blossom tint or with an airbrush using 32 To assemble: begin by taping the two buds one slightly above the
carnival red airbrush food colour. The base of each petal can be darkened other, add in the poppy flowers and then the two seed pods. Curve the
using black. arrangement so it can sit unsupported around the base of the cake.
Finish by spraying the stem with a mix of jungle green and dynamic black
24 Tape each petal stem down by 2.5cm using Nile green tape. Tape airbrush food colours.
first two petals tightly around the prepared centre facing each other. Add
the remaining three petals behind, allowing them to overlap slightly.
17 18 19 20
21 22 23 24
25 26 27 28
29 30 31 32
CMYK
CMYK
/ .ai CMYK
/ .ai / .ai

Poppies.indd 15 21/06/2017 10:43
The
Guides
Create Realistic
Sugar Flowers
COVER.indd 2 20/06/2017 16:03

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