Professional Documents
Culture Documents
ER
12 00
ES
TO
BE
W
ON
!
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
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
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.
picks
perfect for embracing this magical trend...
Purple Cupcakes
decorations
Metallic
modelling paste
Create an enchanting
unicorn horn with
our Gold metallic
modelling paste
x
Leeanne Cooper, Editor
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
Anglo American Media Ltd, publishers of Cake Decoration & Sugarcraft Magazine,Cake Craft Guides: Party Cakes, Wedding Cakes & Sugar Flowers.
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
!
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
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!
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.
OVER
Market Place
Open for ideas, giveaways, competitions, product news,
1,200
WORTH OF PRIZES
TO BE WON!
inspiration and more
NE W
PR OD UC T 4 SETS TO
AL ER T! BE WON!
You can view House of Cakes full range of readymade cake lace and
more on their website www.craftcompany.co.uk
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
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.
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
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.
EDITOR
LOVES
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.
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
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)
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.
READERS CAKES
Slice of Social
Come join the conversation and show off your skills, lets talk cake!
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.
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
AVAILABLE
ON ANY
DEVICE!
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
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
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.
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.
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.
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
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.
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.
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
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.
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.
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.
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.
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.
For a fast and
fabulous finish
just make the cherries
or strawberries to top
cupcakes!
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.
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.
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.
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
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 could
make this as a
garden shed or candy
cottage too!
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.
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.
www.karendaviescakes.co.uk
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*
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
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
EDITOR
LOVES
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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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...
www.cakedecorationmagazine.co.uk August 2017 | 63
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.
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.
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
S O M E O F O U R A M A Z I N G T U TO R S A N D C L A S S E S
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.
EDITOR
LOVES
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.
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 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
72 | August 2017
Azzurra Cuomo
Azzurra Cuomo Cake Art
Gisi Prekau
Just Little Cakes
Gigante Isomalt by
Mayte Rodriguez
Kim Wiltjer
Kylie Mangles
Letterpress Bakery
74 | August 2017
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
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
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
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.
BESTSugar
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4.20 June 2017 Issue 224
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CDS1
Lets
party!
FROM SUPERHEROES TO
STEAMPUNK, CATS AND
CAMPERVANS TO UNICORNS
AND MERMAIDS. IF YOU
MAKE PARTY CAKES, WEVE
GOT YOU COVERED
Sweet
SURFS UP DUDE! PINATA UNICORN
textiles MAKE CLOTHES FOR CAKE!
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
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Create Realistic
Sugar Flowers
Winter Festive Foliage Spring Wisteria Summer Sunowers Autumn Perfect Poppies
Spider Chrysanthemum,
Holly and Mistletoe Hannah Collison and
Lynn Crees-Glendinning
plant darkens for a realistic nish. 200g ower paste: antique white
200g (DPM)
edible blossom tints: pearl white
lustre (Sugarair)
paste colour: gooseberry,
(Sugarair)
100% confectioners glaze/
1.6 metres
small piece of sponge
5cmsquare
white wires A/superior grade
EQUIPMENT:
cake boards: round 25cm (10in)
optional 15cm (6in)
Poppy petal veiner large (DPM)
(Great Impressions)
Holly leaf cutter large
Photography by Clark Smith-Stanley
(Orchard Products)
airbrush and compressor kit
angled tweezers
pliers
nailscissors
dusting brush (at headed)
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4 5 6 7
8 9 10 11
secure. Repeat with all leaves to posy pick and push the top tier
form sprigs. arrangement in.
Wonderful
Wisteria
Photography by Melissa Beattie Photography
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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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.
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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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.
1 2
3 4
5 6
7 8
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
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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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.
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
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