AWESOME ANTIGRAVITY CRAFTY EASTER FUN STUNNING FLORALS

The world’s leading sugarcraft magazine

www.cake-craft.com

Pastel 15
GLAMOUR
EXCLUSIVE
TUTORIALS

By Yoshiko Tsuda

DELICIOUS
RECIPES
AIMEE TWIGGER
& WILL TORRENT

SUGAR
& WAFER
FLOWERS
TOP TIPS
MAMA RHU &
PETER ROBERTS

DELIGHTFUL EASTER DESIGNS

Issue 209
>
04

9 771473 038043
£3.95 April 2016

TEDDY BEARS TEDDY BEARS

OCOL
CHPIC ATE
NIC MODELLING CRACKING IDEAS UT
PIC
BEA IFUL
NIC
EGG-STRAVAGANZA MASTERCLASS FOR CHOCOLATE MRS BUNNY

p01_Apr16_COVER.indd 1 17/02/2016 18:46

 NEW S u g a r S o f t
D ec o r a t i o n s Can be
cut into
individu
al
pieces

Colour using metallic dusts

and sprays

g touch
p e r fe c t finishin
Th e

The easy way to create

a ‘painted cake’ effect

Versatile, handmade and fully edible soft sugar paste with a light vanilla flavour.

Find a local stockist using For trade enquiries

the store locator on please contact Culpitt Ltd.
www.culpitt.com www.culpitt.com
03456010574
info@culpitt.com
Available from all good
cake decorating retailers

p02_CCDApril2016.indd 1 15/02/2016 14:29:44

 Welcome to...
Cover photography: Kanna Sassa

April issue
I
love this time of year, with blossom comes inspiration and with spring comes new
beginnings and we certainly have exciting news on that front as we launch our
Great British Cake Decorator 2016 competition, see page 66 for full details.
Also really excited to reveal our new name as of our May issue:
Cake Decoration & Sugarcraft. See page 81 for a sneak preview of our new look…
This month we embrace the seasonal shift
with spring colours, adorable Easter bunnies
Our cover cake star this month comes
from Veronica Seta and Ann Pickard and anti-
CMYK / .ai

from Yoshiko Tsuda. Find her beautiful

gravity Easter egg cakes from Dawn Butler
elegant tutorial on page 52.
and Annabelle Jane.
Our elegant cover star from Yoshiko Tsuda can be adapted to any
CMYK / .ai
girly celebration from birthdays to bridal showers.
CMYK / .ai Join us For those of you keen to develop your modelling skills we have
www.facebook.com/ ‘Nanny Norma’ on page 36 from Mama Rhu Strand as well as
cakecraftanddecoration
more character tips from the queen of characters on page 09.
Fabulous flowers for all skill levels reiterate the spring theme
Follow us
with parrot tulips from Ulla Netzband, lilacs from Lidia Iancu and
@CakeCraftMag
wafer magic sunflowers from Galit Zingman.
www.pinterest.com/CakeCraftMag
In Concept to Cake on page 62 we focus on the design
CakeCraftandDecorationMagazine process with tips and ideas from our regular artists. We even
have a template for you to copy and practice your
www.cake-craft.com sketching techniques ready for client meetings on
page 76.
For Easter entertaining, Cake Baker this month is
packed with classic deliciousness from Aimee Twigger,
Anglo American Media Ltd, publishers of Will Torrent and Doves Farm and for your coffee
Cake Craft & Decoration Magazine, break reading we get to know Mama Rhu a little
Cake Craft Guides: better in Last crumbs…
Party Cakes, Wedding Cakes & Sugar Flowers. We hope you enjoy this month’s selection and
look forward to seeing your creations on Facebook
Books: Easy Steps in Cake Decoration,
and Twitter.
Easy Steps in Sugar Flowers.

Happy Easter baking and decorating,

CAKE KIT BASICS

• Sugarpaste • Icing sugar
• Buttercream • Cornflour for dusting
• Royal icing • Modelling tools
• Flower paste • Smoothers
• Modelling paste • Palette knives
Leeanne Cooper
• Assorted dusting • Paintbrushes
colours • Non-stick rolling pin Editor
• Assorted paste colours editor@cake-craft.com
• Edible glue
Tel: 01778 392427
ADVANCED

1 2 3 4 5
TESTING

EXPERT
SIMPLE
BASIC

April 2016 | 3

p03_Cake_APR16.indd 3 17/02/2016 18:48

 Look for us. Share with us.
#WeAreColour

Rainbow Dust Colours Ltd . Units 1 - 7 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk © Rainbow Dust Colours Ltd 2016

p04_CCDApril2016.indd 1 15/02/2016 14:31:48

 INGREDIENTS
for April
75 Cake Savvy 33
Super effective painted floral techniques for
all from Culpitt.

In this issue
76 Stencil
Practice your techniques from Concept to
Cake with our stencil. Perfect for you to
6 Market Place copy and get sketching.
Open for news and reviews, tips and trends
and of course, our monthly giveaways! 81 Next month…
What do we have instore for the MAY
8 Spring Moodboard issue? Exciting times here at Cake HQ.
Inspiration from the beautiful
Cake Craft Guides 82 Last Crumbs…
We get to know the queen of character
9 Tips from the professionals: modelling, Rhu Strand, a little better.
Rhu Strand
How to achieve true character and plan 48
judge wowing competition entries.
Exclusive Tutorials
10 How to make a chocolate collar
For instant chocolate decadence, simply add 12 Funky Retro Rainbow
a collar of tempered chocolate to a frosted Modern and colourful celebration from
or ganached cake. We show you how. Sandra Monger.

11 Cake Craft & Decoration 16 Anti-gravity Easter egg

subscription Dawn Butler’s delicious chocolate design
56
AWESOME ANTIGRAVITY CRAFTY EASTER FUN STUNNING FLORALS

Treat yourself and enjoy all new

The world’s leading sugarcraft magazine

www.cake-craft.com
exclusively for Lakeland is perfect for first
Pastel 15
cake trends, exclusive tutorials GLAMOUR
By Yoshiko Tsuda

DELICIOUS
EXCLUSIVE
TUTORIALS

timers to anti-gravity. This will wow the

RECIPES

and product know-how every family after Sunday lunch!

AIMEE TWIGGER
& WILL TORRENT

SUGAR
& WAFER
FLOWERS
TOP TIPS
MAMA RHU &

month, delivered to your door.

PETER ROBERTS

DELIGHTFUL EASTER DESIGNS

18 Mrs Rabbit
>
Issue 209
04

9 771473 038043
£3.95 April 2016

TEDDY BEARS
PICNIC
CHOCOLATE TEDDY BEARS
MODELLING CRACKING IDEAS
EGG-STRAVAGANZA PICNIC
BEAUTIFUL
MASTERCLASS FOR CHOCOLATE MRS BUNNY

50 Easter Kitchen
p01_Apr16_COVER.indd 1

17/02/2016 18:46

Veronica Seta gives us another magical

Shopping ideas. childhood inspired design. Moulds and
51 Decoupage eggs airbrushing combine for a truly
Craft crossover, we apply this technique to beautiful finish.
fondant and wafer paper for the perfect
family craft activity this Easter. 24 Baby Shoes
‘Welcome to the world’ with a beautiful
62 Concept to Cake cake from Charlotte Watson to celebrate.
What kind of designer are you? Old and new
52 Cover star cake
Perfect for showers, christenings and Yoshiko Tsuda creates fine delicate lace
school design tips to polish your planning. first birthdays. work to adorn her shoe and bag cake.
66 Tips from the professionals: 28 Sugar Flowers for Beginners Pastel glamour perfect for any
Peter Roberts Parrot tulips from Ulla Netzband are your girly celebration.
Insider tips for modelling structures latest seasonal instalment; so beautiful
and how to approach a project as big as and lifelike.
56 Chocolate egg bunnies
Downton Abbey. A tutorial set to become tradition. Ann Pickard
33 Sunflower gives us adorable bunnies crafted around
67 Artist competition – Galit Zingman gives us a simple, stunning chocolate eggs, the children will love this!
open for entries wafer design to bring a little sunshine in.
The Great British Cake Decorator 2016. 58 Buttons the Bulldog
Here’s a sneak preview of our exciting new 36 Nanny Norma Cake carving cuteness from Zoe Fox. A
competition... Could you be crowned a winner? Rhu Strand delivers character in wonderful celebration cake for dog lovers.
abundance again, with a fabulous
70 Aimee Twigger parachuting granny. A wonderful
61 Made with Fondant and Love
Violet and lemon Eclairs from blogger Aimee Wedding favour and placename cupcakes
keepsake.
Twigger’s new book are perfect to give or from Katy Sue, simply beautiful.
spoil someone special over afternoon tea. 42 Egg-stravaganza
Anti-gravity fun for the more experienced 64 Cake Boutique
72 Will Torrent decorator. Annabelle Jane gives us a cake ‘Gone fishing’ from Cake Craft World
Master Chocolatier and Patissier Will treats bursting with colour and chocolate. makes a very jolly celebration cake.
us to his special Battenberg recipe for
48 Lovely Lilacs 68 Pretty Pinwheels
Easter celebrations.
Lidia Iancu shows us how to create Simple fondant pinwheels look sweet on
74 Doves Farm lifelike lilac blooms. These would look their own as a cake topper or arranged in
Gluten Free made easy – we all need a ‘go- amazing draped on a simple white iced a swathe across many tiers. A quick and
to’ gluten free sponge recipe. wedding cake. very satisfying make.

April 2016 | 5

p05_Cake_APR16.indd 5 17/02/2016 18:47

 Market Place

Cake
Kitchen tool
multitasking

MARKET
Fondant pasta
A pasta machine is a great tool for
rolling fondant to a specific and
consistent thickness and cutting into

PLACE
ribbons, marbling colour and a bonus if
you already have one at the back of your
cupboards! Remember: you must reduce
thickness gradually and you can only
produce pieces the width of
your machine.
Always knead your paste and colour
before rolling out and dusting with
cornstarch. You should roll to 2cm thin
before using the machine or you will
jam your rollers. Never use vegetable
shortening as the grease will ruin the
Open for giveaways, competitions, product news, machine, your fondant and attract dirt.

inspiration and more…

Country Living Spring

Fair Ticket Giveaway
We have 5 pairs of tickets to give to 5 lucky
readers worth £175!
The fair celebrates British craftsmanship and
also encourages would-be entrepreneurs.
Every day there are hands-on sessions with
home craft experts for visitors to try, as well
as theatre demonstrations. There are ideas for
giving the home a fresh spring make-over with
fabrics and furnishings created by individual
designers, plus Lucy Summers is creating a
stunning spring garden and offering green-
finger tips. Artisan producers will have ideas
for summer picnics and lots of mouth-watering
food to savour. And last, but not least, there is
the wonderful array of shopping...
To be in with a chance of winning you MUST
enter by 8th March 2016.

And that’s not all!

HOW TO
Exclusive Cake Craft & Decoration Discount Offer
The Country Living Spring Fair a is

ENTER
delightful day that sets the mood for the
new season with the prospect of fine sunny
days and outdoor lifestyle, so don’t waste
any time in buying your tickets in advance.
You’ll find great ideas to help you brighten
up your home, give your garden a new lease Entering for a chance to win is simple:
of life or refresh your wardrobe. Come to Visit www.cake-craft.com to enter
the Fair and enjoy an inspiring day out!
online from 3rd March or send a
For tickets booked in advance pay just £13 postcard with your name and address
(instead of £17.50 on the door), saving you to Cake Craft & Decoration, Market
around 20%! To order either telephone: Place, Warners Group Publications
0844 848 0160 or book online at
www.countrylivingfair.com Plc, The Maltings, West Street, Bourne,
(use promotional code CL16S2) Lincolnshire, PE10 9PH, stating clearly
which freebie you would like to win.
Please note all tickets must be booked no later
than 1pm on the day before the due visit and all IN WIN Closing date for entries is
W
WIN
e
Valu5
ticket bookings are subject to a £1.50 booking 6th April 2016.

£17
fee per booking (not per ticket).

6 | www.cake-craft.com

p06-07_APR16_MKT.indd 6 17/02/2016 17:17

 Market Place
Star
EDITOR’S Letter The British Sugarcraft
STAR LETER International Exhibition
The British Sugarcraft Guild
Dear Leeanne will be celebrating its 35th
I was asked to make a three tier wedding Anniversary in 2016 and is
cake for a couple that I had known holding an International
for some time. The design was quite Exhibition on Saturday and
straightforward with the bride and groom
Sunday 21 and 22 May 2016
sitting on the top of the cake on the edge
at the Telford International
and the two bridesmaids and pageboy
sitting on the other tiers. Centre. The Exhibition includes competitions,
Modelling not being my particular sugarcraft displays, demonstrations, workshops and
forte I have always been pleased to refer hands-on sessions for both children and adults as
to tutorials in Cake Craft & Decoration well as trade stands. Full details can be found
magazine and was quite happy with the at bsguk.org We have two pairs of tickets for
finished results.
WIN WIN WIN
the exhibition to give away. Please state choice
I delivered the cake to a village hall
Value
of day when entering.
and began to stack them. Having put the
bride and groom in place on the top tier I
turned to pick up one of the other figures £48
when I heard a “clunk” sound. I turned Finishing touch
round and, to my horror, one of the groom’s We have duo packs for 5 winners worth £23.98 each
legs had fallen off, luckily in one piece. I Shine on with Dawn Butlers Shell and
was a bit panic struck as time was ticking Shine. Perfect for giving a protective
but I always carry a repair kit just in case. layer and ‘varnished’ finish to our
Luckily I had a plastic toothpick and some decoupage eggs on page 51. Clear
royal icing with me. I made a small hole in Glaze Shell and Shine Cake Decorating
both of the broken ends of the leg, broke Spray by Dinkydoodle, also known as
the toothpick in half and inserted it into Shellac, really is an incredible product.
both ends. A good daub of royal icing Once you have used it you will not be
in between the breakage helped whilst able to live without it! It is an edible
I held it in place. I cleaned the join and, varnish that will give you the highest
standing like that whilst the icing dried shine to your masterpiece,
enough to hold the leg in place, the bride’s whether it is made of
mother came up and spoke to me asking sugarpaste, marzipan or WIN WIN WIN
Value
if everything was okay. I said that it was
chocolate, for a professional
and she walked away. Breathing a sigh of
£ 2 3 .98
finish. This Shellac spray
relief I was able to prop the leg up whilst I
is ideal for that added
stuck the remaining figures in place.
protection and it will seal in
By the time I was ready to leave the
any airbrushed effects, allowing you to continue on without smudging
venue the leg had dried hard enough and,
your existing work. You can give your creation a light spray that will
fingers crossed, I walked away, only to
simply seal and protect it or build up a few layers for a high shine like
meet up again with the bride’s mother. I
this Lego figure. It comes in a massive 400ml convenient aerosol can
thought that I had better own up and she
which really goes a long way and is great value for money. Buy yours
thought the whole thing was hilarious,
from www.thecakedecoratingcompany.co.uk £11.99.
especially as the groom had broken his leg
a few weeks before the wedding, much to
the bride’s dismay, and had only been out
of plaster for a week! The only difference Lovely Letter
was that he had broken the other leg from Thank you Kimberley Light of
the one which “fell off”. Elevenses for sharing this adorable
Your magazine has been a great quilled cake, it’s fabulous!
strength and inspiration and I have every
one since my first subscription, back in Hi,
the 1990s. I loved seeing that the magazine
Carry on your good work. is going to be publishing star
Mrs Berenice Broom letters. I thought I’d share one of
Suffolk my favourite cakes that I made.
It’s the first time I managed sharp
Berenice wins the edges, using an airbrush, hand
edging tool kit from painting some of the detaiks
Edger’s worth and quilling.
over £70
Thanks for adding this feature to
Please do write in with your magazine.
your stories, anecdotes Kimberly Light
and tips. Ed Elevenses

April 2016 | 7

p06-07_APR16_MKT.indd 7 17/02/2016 18:49

 Cake talk

Tips
from the
professionals

WE TALK TO MAMA RHU AND PUSH FOR TIPS ON

HOW TO ACHIEVE THAT ADDED MAGIC…

Top tips for lifelike models from Mama Rhu:

One of the very first things I learnt in my feedback from the judges
was to focus on proportions of the body, to remember that between
our joints e.g shoulder to elbow, elbow to wrist, those bones are
straight, they don’t bend! Think about movement in your character,
it doesn’t need to be dramatic or over emphasised, just a gentle
indication of something. This is another reason that the judges like
Lola so much, she just captures a moment in time. I built my skills
up over the course of a number of years; listen to the feedback from
the judges, take it on board and use it to improve your modelling.

Where do you get your ‘character’ inspiration from?

My inspiration can come from anywhere, of course these days
scrolling through Pinterest has my head buzzing all the time, but
it can be anywhere. My ballerina on a tightrope was from a poster
I found in France about six years ago, I saw it and just wanted to
recreate it into a 3D figure. It took me years to build up the skills
to eventually make her, each competition piece was a step towards
learning new techniques to enable me to be happy with what I
made, she won a gold at Cake International.

What is the most common mistake people make when

creating lifelike models?
The human body is an amazing piece of engineering and the more
I sculpt and study it the more fascinating it is. One of the biggest
things that students can struggle with is what we all take for granted
every day in how our limbs are positioned in certain positions. Anyone
being a fly on the wall at one of my classes would be amused to see
students standing in different poses, trying hard to work out just how
that pose translates into the armature so that it looks correct. As a
simple example think about sitting on the floor with your legs round
to one side, if you were to make a figure you might be tempted to put
both legs and the bottom flat to the floor and bend them round, but
now sit on the floor and try and do exactly that, impossible, notice that
one bottom cheek is lifted and that leg sits on top of the other. Unless
you are super hypermobile you won’t be able to sit legs out straight
and then curl them to one side!

April 2016 | 9

p09_Cake_APR16.indd 9 17/02/2016 17:52

FREE GIFT • FREE GIFT • FREE GIFT • FREE GIFT • FREE GIFT • FREE GIFT

WHEN YOU SUBSCRIBE...

This month we are
delighted to offer
you a £15 M&S e-gift
card when you subscribe
by Direct Debit. Treat
yourself to something
special instore or online on us!
Bake, decorate and join us!

Leeanne
Editor
FREE
£15 M&S
E-GIFT CARD

The
25/09/2015 15:18
M&S Confirmation card.indd 1

Guides Subscriber Benefits

• FREE £15 M&S e-gift card
Icing • PAY LESS for each issue
Cookies of Cake Craft & Decoration
& Cakes
• FREE ‘HOW TO...’ Guides
p9
A Cake uFeeitn • FREE UK delivery
for a Q

SUBSCRIBE TODAY FOR JUST £44.95 FOR 12 ISSUES*

ORDER ONLINE OR CALL
with

www.cake-craft.com 01778 395162

subscriptions@warnersgroup.co.uk
Easy to follow trendsetting tutorials from
Renshaw
quoting ref CAKE/APR16
15/01/2016 11:40

01_RENCOVER.indd 1

HURRY! OFFER ENDS 7TH APRIL 2016

IF YOU DON’T WANT TO PAY BY DIRECT DEBIT OR LIVE OUTSIDE THE UK, VISIT OUR WEBSITE FOR OTHER SUBSCRIPTION OFFERS.
*This rate is only available on Direct Debit.

p11_APR16_Subs_A4.indd 11 17/02/2016 17:21

 Celebration cake

Funky Retro Rainbow

This cake combines the modern form of cubed tiers with 70’s
You will need inspired retro decoration expressed in a rainbow of colours. It also
uses the wax paper transfer method as demonstrated by Jessica
Edibles: Harris in the States. I have developed this technique to show new
• 3 cube cakes 10, 15, 20cm (4, 6, 8in)
and exciting decorative patterns. Sandra Monger
• drum board round 35cm (14in)
• 3 thin boards square 10, 15, 20cm (4, 6, 8in)
• white sugarpaste 5.5kg (10lb 10oz)
Accuracy is a key element in this tutorial. Time spent achieving smooth, even surfaces to decorate
(Renshaw)
• strengthened coloured sugarpastes 250g along with crisp, straight edges will help ensure perfect results when applying the transfers. Likewise,
(9oz) each, Lincoln green, lilac, baby blue, time spent accurately measuring and drawing the templates will be rewarded with a wonderful
orange, yellow, amethyst, fuchsia pink decorative effect.
(Renshaw)
• CMC powder
• white royal icing

Equipment:
• 2 straight edged cake smoothers
• wires 22 gauge
• plastic ruler
• plastic set square
• plastic spirit level
• pastry brush
• paintbrush

2
• pizza wheel cutter Form sharp corners and edges with two
• scalpel smoothers. Ensure the sides, top, edges and
• pencil
corners are straight and equal using a ruler and
• rubber
• calculator set square. Remove excess paste at the bottom
• scissors of the cube with a sharp knife, neaten and
• scalloped edge cutter straighten bottom edge (see Tip 1).
• circle cutter
• round cookie cutter

1
• 15mm ribbon Bake firm sponge cakes and layer to form
• hollow plastic cake dowels three cubes. Crumb coat each with ganache.

Top Tip 1
• drawing paper Use a ruler, set square and spirit level to ensure
• waxed paper
the edges and corners are crisp and sides are
• masking tape
• large flower pick equal and level. Place in a refrigerator until firm.
Roll out the sugarpaste and cover cakes.
Stand the tier on a
smaller cake tin or
dummy to help trim a
neat bottom edge.

3 4 5
Cover drum board and trim with ribbon. Fix Draw a square equal to the size of one side Cut a square of wax paper a little larger than
the bottom tier with royal icing. Dowel the of the bottom tier. Ensure it is surrounded the drawn square. Ensure the bottom edge
bottom two tiers using hollow dowels for by a 10cm border. Divide the length of one is straight. Place template in position A and lay
extra support. edge by 7 and mark seven divisions on each wax paper over the drawn square and align the
edge. Draw diagonal lines to form stripes with bottom edge with the bottom of the square. Attach
ends extending into the margin. Label alternate with masking tape. Trace lines on wax paper over
stripes with designated colour. Write A on top vertical edges of the drawn square, these will help
left of paper. Rotate 90 degrees and write B. when aligning and fixing the transfer.

12 | www.cake-craft.com

p12-15_Cake_APR16.indd 12 17/02/2016 17:28

 Celebration cake

TESTING

April 2016 | 13

p12-15_Cake_APR16.indd 13 17/02/2016 17:28

 Top Tip 2
Roll coloured pastes to
a uniform thickness by
using two icing rules
as spacers.

7
Repeat until all coloured stripes are in
position. Trim sugarpaste stripes overlapping
bottom of square in line with drawn edge.

6
Smear the wax paper with vegetable
shortening. Roll out strengthened coloured
Top Tip 3
pastes to same thickness (see Tips 2 and 3). Cut
Strengthen the sugarpaste
first straight edge and lay onto corresponding
stripe. Cut second straight edge with pizza
by adding 1 teaspoon of
wheel and ruler, using line border extensions to CMC powder to 225g
of sugarpaste.
8
line up ruler. Trim the ends, leaving a 1cm excess Brush each stripe with cooled boiled water.
in the border.

9 10 11
Remove masking tape. Lift waxed paper Rotate template to B position and Complete and trim all sides to form
and position transfer by lining up marked repeat for the remaining sides. Ensure continuous chevron pattern around all
vertical lines with edges of cake and ensure the diagonal lines meet accurately at corners sides of bottom tier.
bottom edge is flush with bottom of cake. Place when applying. Trim ends of stripe by placing
transfer on the side of the cake and fix by gently smoother behind overhang and cut away from
rubbing wax paper backing. Peel off wax paper the cake with a scalpel.
to reveal decoration. Repeat with template in
position A for the opposite side.

12
Draw a square equal to one side of the
middle tier with a border as before.
Measure the top edge and divide by 7. Draw
vertical lines extending into border and label them

13
Y. Draw a second series of lines 5mm to the left Place template in position A. Align and attach wax paper, trace vertical guides and smear with
of each line and label them X. Write the colour vegetable shortening as before. Roll out the first colour and place on the wax paper leaving an
sequence in the wide stripes. Write A on the top of excess in the left vertical border. Align scallop cutter with the adjacent line X and cut. Roll out next colour
the paper, rotate 180 degrees and write B. and cut straight edge. Align on wax paper with adjacent line Y. Align cutter with adjacent line X and cut.

14 | www.cake-craft.com

p12-15_Cake_APR16.indd 14 17/02/2016 17:28

 Celebration cake

14 15 16
Repeat until template is full. Trim along Repeat with template in position B and Trim vertical overhang and join as before
bottom edge. Brush each stripe with fix to adjacent side of the cake. using a long bladed knife.
cooled boiled water. Brush with water and fix to
cake as before.

18
Draw a square equal to one side of the
top tier. Measure the diameter of the circle
cutter (B) and multiply by 4. Subtract the result
from the length of one edge of the square and
divide the difference by 5 (A). Draw vertical and
horizontal lines separated according to numbers

17
Repeat to decorate remaining sides of cake, rotating template as before to produce alternating A and B to form grid. The circles cut by the cutter
decorative pattern at corners. should fit exactly inside the large squares.

19 20 21
Align and attach wax paper, trace vertical Brush with water and fix to cake Form small cherry size balls in each of the
guides and smear with vegetable shortening. as before. colours. Form a curve in lengths of 22g
Roll out colours, cut circles and place on wax paper to wire by shaping around a cake tin. Moisten the wire
fit in the appropriate template squares. and thread the balls on to it. Allow the balls to dry
hard. Make extra balls for a scatter decoration.

22 23 24
Cut out a circle of strengthened white Stack the cake, fixing each tier and Arrange the spray of sugar balls.
sugarpaste and cut hole from centre to neatening the tier joins with royal icing. Fix assorted size balls randomly around
form a ring. Insert a flower pick filled with white sugarpaste the tier ledges and base board.
into centre of top tier. Fix the white sugarpaste
ring around the flower pick.

April 2016 | 15

p12-15_Cake_APR16.indd 15 17/02/2016 17:29

 Sensational Seasonal

Anti-Gravity Easter
Egg Cascade Cake
A little egg-stra fun with chocolate this Easter from Dawn Butler...

1 2 3
Secure one of the supporting rods on the base Place Flake bars round the base of the cake. Build up Flake bars around the cake, cutting
plate with the locking nut, then lower your Cover the rest of the cake in chocolate them to size to fit and pressing each gently
cooled cake over the rod onto the base plate, flavoured frosting, using a palette knife to smooth into the frosting to hold it in place. Add enough
curved side down. the top and sides. layers to overlap the top of the cake to help hold
the mini eggs in place.

4 5 6
Add the corner piece to the top of the second Cover the top of the cake with a couple of Thickly coat the upright structure with
rod, then connect the second rod to the top layers of chocolate mini eggs. chocolate frosting.
of the first rod.

16 | www.cake-craft.com

p16-17_Cake_APR16.indd 16 17/02/2016 13:49:42

 Sensational Seasonal

SIMPLE
7 8 9
Build up the mini egg cascade from the Carefully cut the thinner ends of both halves Add a layer of melted chocolate to the inside
bottom of the rod upwards, using the frosting of the large chocolate Easter egg in a zigzag of the egg to help attach it to the top of the
to hold the eggs in place. pattern to give it a ‘cracked’ appearance, creating angled rod.
a large enough opening to fit over the end of the
angled rod.

10 11 12
Paint a little melted chocolate onto the Lower the large egg over the top of the Decorate the edge of the base plate with
edges of the egg halves and stick angled rod, placing it carefully so it looks as ribbon to finish.
them together. though the mini eggs are pouring out of it.

Three top tips from I often use melted chocolate to secure my

something that works for you – the result will

the inventor - Dawn Butler cascading items, but larger items can be heavy and
be fantastic when it all comes together.
time consuming to stick to the rod, as you have to
The actual cake for your Anti Gravity cake
hold them whilst it sets. If you don’t have access to
I’ve found that planning is key, think about project doesn’t have to look like a traditional
food freeze/ ice spray, here’s some helpful tips to
what you want to make and then try it with cake, think outside the box and make your
get items to set on the rod:
the pieces (using items like packs of icing or cake look like something else... it could be a
chocolate to see if your design will withstand paint can, a gift box or pint glass. Honestly the
• Always work from the bottom up to the top
the laws of physics) then get building! There ideas are endless!
• Work in a ring and allow it to set then add
are so many things that you can make with another ring of items, this way each item you add
the pouring kit, why not try using an empty Buy your Anti-Gravity Pouring Cake Kit, Ref 71023,
has the level before it to rest on.
bottle or can of beer or fizzy drink? The £9.98 from www.lakeland.co.uk or in store.
• Try using light weight items, there are lots of
pouring kit really will make simple everyday chocolates and sweets with hollow or aerated
items look amazing once they’re suspended centres which are easier to secure as they are light
with it! weight! Keep trying different things until you find

April 2016 | 17

p16-17_Cake_APR16.indd 17 17/02/2016 13:49:56

 Super sweet seasonal

Mrs Rabbit You will need

Edibles:
A cake inspired by Beatrix Potter’s Peter Rabbit Tales and
• round mud cake height 20 x 5cm
dedicated to all those who have the magic of childhood in their
• 500g strawberry mousse
eyes and who want to keep on believing. • 500g buttercream
Veronica Seta • 2kg white fondant
Photography: Marco Seta
• sugar pearl beads
• airbrush colours yellow, teal, light blue,
white, red, brown, black and pink
(Cassie Brown’s Cake Craft)
• dusting colours pink, aubergine, yellow and
• light violet (Sugarflair)
• 500g modelling paste
• 500g gum paste
• 100g sugar icing for sugar lace.
• edible glaze
• edible glue

Equipment:

1 2
Roll out 300g of white fondant and cover Roll out 600g of white fondant and cover the • round board 25cm x 3cm
the 25cm board. Cut the paste all around the filled mud cake (strawberry mousse previously • round board 15cm x 3cm
board and smooth the paste with a smoother. spread with butter cream). Smooth the paste with a • round board 20cm x 1cm
smoother. Pour some drops of liquid pink and white • egg dummy height 25cm and 15cm (Deart)
colour in your airbrush and colour it light pink. Cover • a small basket dummy (Deart)
the 15cm board with 300g of white fondant and • sugar lace mat (Egg Wing, Four C)
airbrush it light blue. • CelPad
• airbrush
• primrose cutter and veiner
(Blossom Sugar Art)
• moulds (Molds World, Hot Sell)
• sugar gun
• plunger cutter (PME)
• paint brushes
• ball tool
• cutter tool
• rolling pin
• friller
• strainer
• picks

3 4
Insert a small amount of modelling paste in Cover the egg dummy with 700g of white • pastry cutter
a mould to make several small stripes. If you fondant and smooth the paste with a • stencil (Martellato)
meet any difficulty in taking the paste out of the smoother. • non slip mat
mould, just leave it in a freezer for a few minutes.

5 6 7
Using a clouds stencil, airbrush with some Prepare the sugar lace. Mix 100g sugar for Press a ball of white modelling paste in a
drops of light blue, white and teal and lace with 80g of water. Spread it on lace rabbit scene mould, smooth it with your
some drops of yellow to draw a small sun. mats, with a confectioners’ spreader lengthwise fingers and cut out the excess paste. With the
and remove the excess sugar. Leave to dry for at cutter tool define the rabbit and flower details.
least ten hours. Peel the sugar from the mat very
gently avoiding breakage.

18 | www.cake-craft.com

p18-22_Cake_APR16.indd 18 17/02/2016 17:30

 Super sweet seasonal

ADVANCED
4

Top Tip
Let the sugar lace
dry for 10 hours at
least. Never dry in
the oven. You risk it
turning crispy and
breaking.

April 2016 | 19

p18-22_Cake_APR16.indd 19 17/02/2016 17:30

 Super sweet seasonal

8 9 10
Press a small amount of modelling paste Mould a few small cylinders of modelling Mould five small cones and twenty five
through a strainer. paste and with the edible glue, stick the grass small petals with gum paste to get five
bushes on them. small roses.

11 12 13
Insert the cone on a pick and with a bit With plunger cutters, cut ten medium Leave some flowers as single. Frill the
of edible glue stick the petals all around flowers and ten small flowers. edges of the remaining ones and, with a bit
starting with the first two petals and then with the of edible glue, stick the small size flower on the
remaining three. Leave to dry. medium size flower. Stick some very small sugar
pearls in the centre of each flower.

14 15 16
Insert a small cylinder of modelling paste Start wrapping them first around the small Bend a drawstring to get the basket handle.
inside a sugar gun and prepare some basket dummy base. Then all over, to the top. Let it dry for two days before positioning on
drawstrings. the basket.

17 18 19
Roll out a small amount of modelling As in step 6, peel two lace butterflies from Spread some royal icing on the 25cm
paste very thin and stick the grass bushes the mat very gently avoiding breakage. board and position your mud cake. Then
as in step 9. Airbrush them light green. the 15cm board on top. With some edible glue,
stick the lace, the butterflies and the decorative
elements previously prepared around the boards
and the cake and place the two butterflies.

20 | www.cake-craft.com

p18-22_Cake_APR16.indd 20 17/02/2016 17:30

 Super sweet seasonal

21 22
Mould two cylinders of modelling paste Mould a ball of modelling paste first like a
to get the rabbit’s paws. With the cutter rounded triangle and then working to get
tool, work on the paste to get a fur effect. the cheeks and chin for the rabbit’s head.

20
Insert a big pick in the painted egg and
fix it on the 15cm board. Wrap half of it
with the drawstrings as for the basket in steps 14.
With some edible glue, stick the rabbit scene at
the centre of the egg. Mix some drops of yellow
and green in your airbrush and colour the bushes
stuck on the cylinders. Dust the small roses pink

23 24
and the flowers yellow and light violet. Stick the With the Dresden tool cut the mouth, With a silicone tool define the nose.
bushes at the sides of the rabbit scene and the open it a bit and smooth the cut with a
small flowers on the bushes. silicone tool.

25 26 27
With a sharp tool, draw the eyes. Dig the eyes with a small ball tool. Fill the eye’s cavity with a small ball of
modelling paste.

28 29 30
Mould two cylinders for the Rabbit’s ears. Dig their centre with a ball tool and get Press a small amount of modelling paste
the fur effect as in step 21 around and in the hat moulder, smooth it with your
behind each ear. fingers and cut away the excess paste. Take it out
of the mould and dust the small ribbon pink.

31 32 33
Roll out a small amount of gum paste very As in step 6 prepare some pieces of lace Colour a small amount of modelling
thin and with the primrose cutter, cut eight for the rabbit’s shirt. paste light pink and roll it out very thin.
flowers and vein them with the primrose veiner. Cut two stripes as a trapezium. Frill the end of
them with a friller. Keep them apart as these will
be the shirt sleeves.

April 2016 | 21

p18-22_Cake_APR16.indd 21 17/02/2016 17:30

 Super sweet seasonal

34 35 36
Cut one more stripe and frill it to get a Roll out a small amount of white Repeat the previous step with a round
ruche for the shirt. modelling paste very thin and with a pastry cutter to get another ruche for
frilled and oval pastry cutter, prepare the front part the shirt.
of the shirt. Frill the edges with the friller tool.

37 38 39
Cut the smaller dummy egg into Insert a pick through the half of the Airbrush the rabbit’s head brown and let it
two parts. Colour a small amount of dummy egg and fix it with the painted dry. Fix it on the chest and paint the eyes
modelling paste light pink, roll it out and cover and decorated egg. This will be the Rabbit’s chest. brown with a little brush. Define eyes, nose and
half of the egg. With a bit of edible glue, stick the oval shape on mouth with a bit of aubergine dusting colour. With
the front part of the chest and the round shape two small picks, fix the ears on the rabbit’s head and
on the top of it. stick the small hat between them.

40 41 42
Airbrush the paws brown as prepared Insert a small pick at the centre and at Stick the lace prepared in step 6 at the
and stick around them the sleeves the base of the chest, fix the basket and sides of the painted egg.
prepared in step 33 and fix them on the chest. position the paws on it. Fill the basket with the
Stick the stripe prepared in step 34 around the small bushes and flowers previously coloured.
chest base. Enrich sleeve texture and waist with
small lace pieces.

43 44 45
Dust the primrose flowers pink and with Stick two pink sugar pearls on the Spray some glaze on the whole
a bit of edible glue stick a yellow sugar shirt’s ruches. composition to give some lustre to the
pearl in the centre. Stick all the flowers on one cake and to fix colours.
side of the mud cake and the 15cm board.

22 | www.cake-craft.com

p18-22_Cake_APR16.indd 22 17/02/2016 17:31

 New Sugarflair Concentrated Natural Flavours

Mandarin Orange, Lemon, Mint, Vanilla, Cappuccino, Strawberry, Banana, Caramel, Cinnamon, Amaretto.

Sugarflair Glitter Airbrush

Sugarflair…The Colour Experts

Sugarflair Colours is now a third generation family run business, we pride ourselves on
providing our customers with a personal and friendly service.
We understand that every customer is unique and has individual requirements.
Trade Only

www.sugarflair.com
01268 752891 info@sugarflair.com

p31_CCDApril2016.indd 1 15/02/2016 15:08:39

 Baby cakes

Welcome Baby This delightful cake with its pretty pastel colour palette would be
You will need perfect to welcome a new bundle of joy. It would also work well for a
Christening or first birthday cake by adding baby’s name to the blocks.
Edibles:
• round cakes 15cm (6in), 20cm (8in) Charlotte Watson
• sugarpaste 1.8kg (4lb) white Preparation
• sugarpaste pale green, blue, yellow, pink Secure each cake to the corresponding cake card. Fill the cakes and coat with a layer of chocolate
• cmc/tylo powder ganache or buttercream. Cover the cakes and the cake drum with the white sugarpaste. Set the cakes
• royal icing white and drum aside to dry overnight. Knead a small amount of cmc/tylo powder into the coloured pastes
• icing sugar/cornflour to make modelling paste (approximately half a teaspoon of tylo to 250g sugarpaste).
• edible glue

Equipment:
• round cake cards 15, 20cm (6, 8in)
• square cake drum 30cm (12in)
• plastic dowels
• non-stick rolling pin
• multi-ribbon tool*
• alphabet tappits upper case*
• blossom cutter set of 3*
• geometric cutter set*
• textured lace set 2*
• ejector*

1 2
• icing smoother* Secure the 20cm (8in) cake to the cake Add royal icing to the dowelled area of
• small paintbrush drum using royal icing and insert five plastic the cake and carefully position the 15cm
• baking parchment or greaseproof paper dowels to add support for the top tier. (6in) cake on top. Use a cake board or similar to
• pink polka dot ribbon lift into place and a ruler to ensure the cake is
centrally spaced.

3 4 5
To make the template for adding the stripes, Using the cutter from the textured lace set Take the template and carefully position
take a piece of baking parchment and measure place onto the paper with the top of the around the top edge of the cake, securing
and cut to the circumference of the larger cake. cutter lined up with the top of the paper and with a sterile pin at the back of the cake. Ensure
Fold this strip in half and then into quarters. draw around the curve with a pen. Cut along the the top of the template sits level with the top of
marked line with scissors. the cake.

6 7 8
Roll out pink and yellow sugarpaste to Lightly brush the cake with edible glue and To ensure the stripes are fully adhered to the
approximately 2mm thick. Cut strips from add the stripes, alternating between the sides of the cake, use the icing smoother to
the paste using the multi-ribbon wheel with one pink and yellow paste. Following the template, gently press and secure in place. Do not press too
large spacer between the cutting discs. Cut these trim the excess paste using a sharp knife. hard as this will distort the paste.
down into smaller lengths using a sharp knife. Continue all the way around the cake finishing
off at the back.

24 | www.cake-craft.com

p24-27_Cake_APR16.indd 24 15/02/2016 18:24

 Baby cakes

SIMPLE
Top Tip
To achieve sharp edges on
your sugarpaste covered
cakes, first cover with a layer
of chocolate ganache. The
ganache will stay firm when
set and makes the process of
getting a sharp edge much
easier than if covering a cake
coated in buttercream.

April 2016 | 25

p24-27_Cake_APR16.indd 25 15/02/2016 18:24

 Baby cakes

10
Roll out pale pink sugarpaste to 2mm
thick. Using the multi-ribbon tool with
one large and one small spacer, cut a strip to go
around the base of the 15cm (6in) cake. Brush

9
Thinly roll out the pale yellow, pink, blue and green sugarpaste. Using the larger of the three the bottom of the cake with edible glue and
blossom cutters and the ejector, cut out the blossoms and add straight to the cake to sit above carefully attach the strip. Make the join at the
the stripes. Use edible glue to secure. front of the cake where the bow will sit.

12 13
Cut a smaller piece from the paste, pleat To make the baby blocks roll pale blue,
both ends and wrap this around the green, yellow and pink modelling paste into
centre of the bow, securing with edible glue. thick sausage shapes and flatten the top of each
Trim any excess paste at the back of the bow slightly. Gently press the 39mm square cutter into
with a knife. Set aside to dry and remove the the top of each to emboss. Using the marked lines
paper when the bow holds its shape. as a guide, cut down through the paste with a sharp
knife, keeping the knife as straight as possible.

11
Roll out pink modelling paste to 1mm
thick. Cut a strip using the multi ribbon
Top Tip
tool and two large spacers and cut to 16cm long.
Brush the centre with edible glue and fold over
When making the baby blocks, ensure the paste sausages
both ends to meet in the middle. Insert kitchen are all roughly the same size before marking with the
paper into the loops of the bow, turn over so the square cutter. Work as quickly as possible so the paste
join is on the underside and carefully pleat the doesn’t dry out as you go.
centre, secure with edible glue.

14 15 16
Turn each of the blocks onto their sides Take two icing smoothers and press Roll out white modelling paste thinly
and trim the ‘rounded’ part off with a sharp carefully against all the sides of each block and cut out four squares using the 25mm
knife. This is the side originally marked with the to square off. Do not press too hard. square cutter. Set aside to dry.
square cutter.

26 | www.cake-craft.com

p24-27_Cake_APR16.indd 26 17/02/2016 13:55:20

 Baby cakes

17 18 19
Roll out the coloured modelling pastes To finish the blocks add the white squares To make the booties, roll out yellow
very thinly. Press the letter tappit into the to the face of each of the blocks, followed modelling paste to 5mm thick. Place the
paste and move back and forth on the work surface by the ‘BABY’ letters. Use edible glue to secure. bootie sole template on top of the paste and cut
to ensure a clean cut. Tap the cutter on the work around with a sharp knife. You will need two of
surface to remove the letter. these.

Top Tip
Before embossing the
front bootie design,
lightly dust the surface
of the paste with icing
20 sugar to prevent the
21
Roll more of the yellow modelling paste Roll out more yellow modelling paste
to 2mm thick and cut the backs of the
paste from sticking. to 2mm thick and emboss with the
booties using the second template. Brush the patterned embosser from the textured lace set.
bottom part with edible glue and add to the
sole as shown. Secure the strap and use kitchen
paper to support whilst drying.

22 23 24
Place the cutter over the embossed Lightly brush the front of the bootie To make the bows, roll out yellow
design, ensuring it sits in the ‘grooves’ with edible glue and add the front of flower paste to around 1mm thick and
already embossed. Press down and cut out. the shoe. The two ‘pointed’ ends should sit over cut a strip using the multi- ribbon wheel and
the back part of the bootie. one small spacer. Cut two strips 6cm long, brush
the centre of each with edible glue and fold in
the ends to meet.

25 26 27
Cut two smaller strips from the paste Add the bows to each strap as shown Using royal icing add the booties to
and attach these around the centre using edible glue to secure. Use kitchen the top of the cake, the bow to the
of each bow with edible glue. Use the end of a paper to support if necessary. front and the baby blocks to the board. Finish by
paintbrush to open out the ends of each bow. trimming the board with pink polka dot ribbon.

April 2016 | 27

p24-27_Cake_APR16.indd 27 15/02/2016 18:24

 Sugar flowers

Parrot Tulip Parrot Tulips came on the scene in the early 1900’s. The bold serrated
You will need edges of the tulip petals give them a ruffled appearance. This ruffled
look is thought to be very similar to the feathers of a parrot.
Edibles:
Ulla Netzband
• white, a little lemon and pale green
flowerpaste (A Piece of Cake)
“It is advisable that you make some formers so
• petal dusts aubergine, red, lemon the petals hold their shape whilst they are drying.
(Sugarflair)
• vine green, leaf green, (SqK)
Take a hard boiled egg, place some modelling clay over the
• isopropyl alcohol egg and leave to dry. Or, if you have bought the silicone
• sugar glue
• white vegetable fat
moulds and have a hot glue gun fill the mould with melted
• bag of cornflour glue and leave to dry. Both ways you will have permanent
• isopropyl alcohol
• confectioners’ glaze or
moulds you can use over and over again”
Fabilo spray varnish

Equipment:
• midi Parrot Tulip cutter (Cel-Cake)
• Turkish tulip veiner (Sunflower Sugarart)
• tulip leaf cutters (Fine Cut)
• tulip leaf veiners (SqKGI) or use corn
husk veiners
• large Christmas bell (PME)
• Dresden tool
• porcelain friller

2
• plain cutting wheel FOR THE PISTIL With cranked tweezers, divide the bulbous

1
• fine sharp scissors Take an 18g wire and make a small hook on end into three equal lobes. Gently press into
• cranked tweezers
the end. Mould a small ball of yellow paste the paste with your finger and thumb and mark the
• florist wires 18g, 26g, 28g, 33g white
and form it into a teardrop. Insert the wire into centre of each lobe with the wheel or a craft knife.
• florist tape Nile green
• fine paintbrush and some flat brushes the narrow end of the paste. It should measure Add lemon dust to the stigma.
approximately 2cm (1in).

4 5
STAMENS Gently pinch the tip of the paste and form Mix a little aubergine dust with alcohol,

3
Take a 33g wire and divide it into six equal it into an arrow shape for the anther cap. paint the anther caps and dust the filaments
parts. Take a very small ball of white paste and Mark a line on both sides of the anther cap. Six vine green.
roll it down the wire, leaving a little thickness at the stamens are needed.
tip. The length should be slightly less than the pistil.

Top Tip
Look at some tulip pictures
as some centres are
coloured differently. The
stamens could be black or PETALS
yellow, some are dipped
6 7
Attach the stamens around the pistil. They Roll out white paste leaving a thicker centre
should sit just a little lower than the pistil into semolina. ridge around half way up. Cut the shape out
and bind them in with third width tape. with your tulip cutter and insert a 26g hooked wire.

28 | www.cake-craft.com

p28-30_Cake_APR16.indd 28 17/02/2016 18:59

 Sugar flowers

SIMPLE
“When you take a flower
in your hand and really look
at it, it’s your world for the
moment. I want to give
that world to someone else.”
Georgia O’Keeffe

8 9 10
Vein the petal in your double sided Turn the petal over. Using the fine end of With small sharp scissors make a further
silicone veiner. your Dresden tool, make several serrations few cuts.
along the edge of the petal. Cut more deeply
into the petal between each scallop.

11
Turn the petal over again. Frill the edges COLOURING ASSEMBLY

12 13
with the porcelain friller. With cranked This is totally your own choice. With half width tape, tape the three inner
tweezers create some folds. Place the petal into I coloured the centres both in and out petals around the stamen centre in
your former. Make six petals in total. with lemon dust. I used red on the outsides equal distances.
colouring from the edges in towards the centre.
Again on both sides.

April 2016 | 29

p28-30_Cake_APR16.indd 29 15/02/2016 18:25

 Sugar flowers

14 15
Add the outer three petals in between Mix some foliage green with alcohol. HALF OPEN FLOWER

16
the inner three and tape down. Place the Using a fine paintbrush radiate some lines There is no need for the stamen centre. Put
flower into the Christmas bell and hang upside from the wires up. Use a little leaf green dust in a ball of paste onto a hooked and glued
down to dry. between the lines. 18g wire. Attach the paste firmly to the wire.

17 18 19
Make three inner petals as before. Add a little glue to the base of the petals, Make the outer petals as before and attach
glue them onto the ball and tape them them to the inner three petals.
around the centre. Dust as before.

Top Tip
You could cut the
leaves out free-hand
and vein them in the
21
SMALL BUDS
corn veiner. Cut out three petals flat as these will not

20
Make a hook onto an 18g wire and be wired. Shorten the petals.
attach a small ball of paste onto the
hook, securing the ball firmly to the wire.

22 23
Place them into the mould and cut and Glue each petal around half way up and LEAVES

24
frill and mark in exactly the same way as attach them to the ball each overlapping Roll out green paste leaving a thickness
for the flower. the other and have them firmly closed at their tip. in the centre to either take a 22g or 24g
Dust as for the flower. wire, depending on the size of the leaf you are
making. Cut it out with your tulip cutter and vein
it in your tulip veiner.

25
Pinch the centre of the leaf from the wire
up to create a centre vein. (Left)

26
Dust the leaf in layers of forest green,
foliage green and vine green, leaving the
back lighter. When dry either steam the leaf or glaze
in quarter glaze or spray with Fabilo spray. (Right)

30 | www.cake-craft.com

p28-30_Cake_APR16.indd 30 15/02/2016 18:26

 ONLINE ORDERS** USING CODE BESTAPRIL

online orders with code

Pink Bokeh
B E SPhotography
T R E T A Backdrop
ILER10 Single Luxury Satin Cake Lace Cupcake Box
£13.46* 90p*

Sweet Lace Cake Lace Mat Elsa Frozen Disney Cake Figure
£26.96* £3.49

www.thecakedecoratingcompany.co.uk
worldwide delivery from £2.00 - FREE UK delivery on orders over £25 - same day dispatch before 4pm

info@thecakedecoratingcompany.co.uk - 0115 969 9800 - 2b Triumph Road, Nottingham, NG7 2GA, UK

*price shown includes 10% discount & correct at time of going to print **not to be used in conjunction with any other offers, exclusions apply. Valid until 07.04.16

p23_CCDApril2016.indd 1 15/02/2016 14:39:06

 r
e ou on
t 7
Brand-new FREE app perfect for Se jec 4-2
o 2
pr ge
sharing your baking creations! p a

SHARE,
INSPIRE,
FOLLOW!
FREE!

sales@fmmsugarcraft.com
AVAILABLE ON ALL SMARTPHONES!
www.cakeclub.me Tel: +44 (0) 1442 292970
© 2014 Efriends Limited. All Rights Reserved. www.fmmsugarcraft.com
The UK’s number one family owned manufacturer of sugarcraft equipment

• Pro Colours, • Neon Colours

• Metallic Paints • Standard & Airbrush Colours
• Edible Markers • Ready Made Icing • Modelling Paste • Sugar Paste
• Petal & Lustre Dust Colours • Valrhona Chocolate • Additives
• Twist & Click Brushes • Powder Food Colours • Decorations & lots more

p32_CCDApril2016.indd 1 15/02/2016 15:31:22

 Wafer floral

Sunflower 2

SIMPLE
You will need
Distributed by Shesto Ltd
www.shesto.com Edibles:
• 2 sheets of yellow wafer paper
Galit Zingman • 1 sheet of brown wafer paper
• piping gel
• 50g modelling paste
• Magic Colours edible dusts – apple green,
So effective, we just can’t get
chocolate, forest green, garden green,
enough of wafer paper and this
lemon yellow, pumpkin, summer yellow
bright design brings us much
needed sunshine. Beautiful Equipment:
for any sunny celebration. • template provided
• circle cutter
• scissors
• sharp knife
• pencil
• ruler
• brushes

1 The wafer paper has two sides, plain and

shiny. In order to copy the leaves from the
template, place the wafer paper shiny side up
2 Draw over the leaves with a sharp pencil so it
would scratch the wafer paper beneath. Make
twenty eight leaves of each size.
3 Cut out the leaves with scissors.

and put on top of the template.

Top Tip
It is recommended to mix
as many shades of orange
and yellow as possible in
order to give the flower a
botanic look.

4 Keeping the shiny side up, dust each leaf with the dusting powder. Make sure you dust one end
with a darker dusting powder (pumpkin) and the other side with a brighter shade (summer
yellow) that will give the flower a more realistic look. 5 Roll a small amount of modelling paste to
½ cm thick and cut a 5cm circle.

April 2016 | 33

p33-35_Cake_APR16.indd 33 17/02/2016 14:03:46

 Wafer floral

Did you know? urs products ar

e 100% edible
All Magic Colo

6 Turn the leaves upside down and brush the

plain side of the leaf with piping gel. 7 Brush a little bit of piping gel on the sugarpaste circle as well, and start attaching the big leaves. The
outer row should include fourteen big leaves.

8 Second row, place the first leaf on a connection point of two leaves of the
first row and keep adding leaves to make a full circle of fourteen leaves. 9 Cut a 3.8cm circle and attach to the centre.

10 Using a clean brush add piping gel.

11 Attach the small leaves in two rows. Each layer should include
fourteen leaves.

34 | www.cake-craft.com

p33-35_Cake_APR16.indd 34 15/02/2016 18:27

 Wafer floral

12 Using a sharp knife and a ruler, cut the

brown wafer paper into 0.5cm width strips. 13 Very carefully cut tiny cuts to the middle
of the strips, but do not fully cut them. 14 Turn the strips upside down and brush
with piping gel.

16 Dust with Magic Colours

chocolate edible dust.
This will also open the cuts in
the strips, which will give the
flower a more realistic look.

Top Tip
If you only have white
wafer paper, you can
dye them in your
desired colour using

15 Start rolling the strips while keeping the

coloured side facing out. Keep rolling until
you reach 4cm diameter. You will need 12 strips
your airbrush.

17 According to the template provided, cut the stem leaves from the green wafer paper. With a soft dry
brush, dust the edges with Magic Colours leaf green and apple green. Attach to the flower.

April 2016 | 35

p33-35_Cake_APR16.indd 35 17/02/2016 14:05:07

 Modelling Masterclass

Nanny Norma goes You will need

Parachuting
Edibles:
• 120g Rhu’s Modelling Mud
(see recipe or video -http://goo.gl/vUpgQg)
• 100g white sugarpaste with cmc added
Nanny Norma isn’t your usual nanny, she is full of adventure and • 60g pink sugarpaste with cmc added
living life to the full. • 60g yellow sugarpaste with cmc added
She will make a great keepsake on granny’s side board. • 30g black sugarpaste with cmc added
Rhu Strand
• wafer paper
• Rainbow Dust red metallic paint
• dusting powder, dusty pink or rose
• Fabriliquid by Selba Ltd
• 3 x 4mm ivory sugar pearls

Equipment:
• 15cm (6in) cake drum
• 15cm (6in) polystyrene ball (or a balloon)

1 2
Bend the 16cm long 2mm aluminium Bend excess head wire out to the sides (arms), • 24 gauge florist wire x 4
armature wire in half and pinch the end to take one of the 22cm long 2mm wires, place half • white florist tape
make a sharp fold (top of head) . Twist to the neck way along the arms and twist to the neck. Repeat on • 2mm aluminium armature wire,
following the template. the other arm. 16cm (6.5in) x 1 + 22cm (9in) x 2
• 3mm aluminium armature wire,
26cm (10in)
• 2 x 15mm (1/2in) screws
• superglue
• paint brushes
• scalpel
• pencil
• stitching tool

3
Twist body wire together to the hips. Centre
• ball tool
the 3mm wire onto the body and wrap the
• Dresden tool
wire around the legs. Bend at the hips, make a
• card embossing tools
loop at the end of the ‘legs’ and bend to a right
angle with pliers. • wooden orange/cuticle stick
(available in chemists)
• FMM scriber tool or similar pointed tool
• cocktail sticks
• knitted dishcloth or knit effect mat
• paint brushes
• piping nozzle
• Wilton nozzle no 3 or similar

4
Pose the figure and fix to the board with • eggshell foam

5
Twist the florist wire together at 25cm, part the screws, for additional strength add in • template
the wires into two and fix to the arm with superglue. Cover board with pale blue paste.
florist tape.
Modelling Mud Recipe:
• 250g white chocolate
• 60g corn syrup
• 250g flesh coloured sugarpaste – ready made with pinch of cmc added. Either use ready coloured
paste or colour your own preferred brand. You may find you need to add a bit more colour as you
will be mixing into the chocolate.
1. Make a modelling chocolate: melt the white chocolate gently to melt it thoroughly, do not over
heat. Warm syrup slightly to a similar temperature then fold syrup into the chocolate. Be careful

6
Cover half a polystyrene ball with clingfilm. not to overwork.
Cut eight parachute sections from wafer 2. Whilst the modelling chocolate is still soft, but cooled slightly, mix into the sugarpaste you have
paper, spray lightly with Fabriliquid and gently prepared with cmc and colour in equal quantities.
shape over the dome. Once all have been 3. Wrap and leave overnight before working with the mud.
applied leave to dry.

36 | www.cake-craft.com

p36-39_Cake_APR16.indd 36 17/02/2016 17:34

 Modelling Masterclass

ADVANCED
4

April 2016 | 37

p36-39_Cake_APR16.indd 37 17/02/2016 17:34

 Modelling Masterclass

7 8 9
Roll two 15g pieces of flesh into 5cm (2in) Wrap around the leg armature then seal and Roll 40g of white paste into a 10cm (4in)
carrot shapes and cut a cavity into the back smooth the back seam. Use the curve of the sausage and bend in half. Mould around the
with a scalpel. Dresden tool to shape the knees. wire and add creases with the Dresden tool.

10 11 12
Make a ruffle for the bottom of the Roll 25g of flesh into a 4cm (1.5in) sausage. Roll 6g of brown sugarpaste into a 5cm
bloomers using a fluted cutter. Mould around the armature, shaping under sausage and cut in half. Press down onto
the bust, over the shoulders and around the neck. the workboard to flatten the sole. Cut away flesh
on armature to height of shoe. Slice into back of
shoe then slide under the leg and around the wire.

13 14 15
Press into the top of the shoe with veiner Cut a 10cm (4in) diameter circle from pink. Glue around the waist of your figure and add
tool to create a lacing area. Make holes for Use the wooden cuticle stick to make a the skirt, glue the back seams together and
laces and roll brown paste finely to make laces. pleat effect. Use the larger end of a piping nozzle flare the skirt out supporting with cocktail sticks.
to cut a circle for the waist and cut roughly ¼ of
the circle away.

16 17 18
Roll and cut a 5cm x 4cm (2in x 13/4in) Roll 20g of yellow paste into a 15cm Roll and cut 10cm x 5cm (4in x 2in) of
piece of pink paste, cut away a neckline sausage, texture with a knitted dish cloth yellow paste, texture with knit effect then
with the bigger end of a nozzle and wrap around or mat. Cut in half and slice along the arm to half cut a neck hole with the nozzle and cut down the
the body. the depth. Wrap around arm wire, leaving 1cm for front for opening.
the hand and re-texture if necessary.

38 | www.cake-craft.com

p36-39_Cake_APR16.indd 38 17/02/2016 17:34

 Modelling Masterclass

19 20 21
Drape over the body. Glue side seams and Roll and cut some black strips approx. Wrap a strap from each hand area down to
cut away excess on shoulders to make 0.5cm (1/4in) wide to use for parachute shoulders and back.
the armhole seams. Look at your own clothes if straps and add stitching detail.
you are struggling on where to cut. Roll and cut a
5cm x 0.5cm (2in x 1/4in) strip in white then wrap
around the neck for a collar.

22 23 24
Roll 2 x 2g of flesh into tear-dropped Cut hand across the palm and wrap Roll and flatten 10g of black, insert
shape, flatten wider end, cut out a triangle around parachute straps, the thumbs will scriber tool or similar to make an
between the thumb and index finger. Cut in fingers be closest to the body. Put your own hand in the opening and add stitching detail to backpack.
half way and then half way between that cut. position to check you have it right.
Twiddle fingers to round off cut edges. Press scriber
tool or ball tool into end of fingers to make nail bed.

25 26 27
Roll 20g of flesh paste into an egg shape Use the tip of the veiner tool to create Take a very small ball of flesh to create
and place into eggshell foam, smooth the eye sockets, turn head around and do the nose, roll into a tear-drop shape, glue
under chin to bring forward. Use a boning tool to the other end of the eye. onto the face and smooth the top and sides. Use a
create the eye sockets then continue down the tool with a point to make nostrils.
side of the face to create the temples.

28 29 30
With the scalpel make a small cut for the Draw under the lower lip with the ball Add line down from nose to mouth and
mouth, be careful not to make too wide. tool creating a trough or what looks like then gently draw in the top lips using
another mouth, smooth this dent gently down either the ball tool, start to the middle of the lips
towards the chin area. and taper down to edges.

April 2016 | 39

p36-39_Cake_APR16.indd 39 17/02/2016 17:35

 Modelling Masterclass

31 32 33
Use the orange stick with the flat side Roll two rice sized pieces of white Add face detail using the small end of the
upper most to open the mouth. sugarpaste and insert into eye sockets. embossing tool. Dip into some black food
Use the embossing tool and dip into Rainbow colouring and dot each eye for the pupil. Use a
Dust metallic paint and dot into each eye. veiner tool to create lines into the face, cheeks,
chin, eyes and forehead.

34 35 36
Teardrop two small pieces of flesh and Dust cheeks and inside of the mouth Place head on body. Use grey mix for hair,
flatten for ears. Mark indents with back with pink and add a very small sausage keep marbled to give depth. Roll small
of Dresden tool. of white for teeth. Paint lips with red. Mix small teardrops and slice into with a scalpel.
amount of black and white to make a marbled
grey, add small sausage for eyelashes and
eyebrows. Use a scalpel to texture eyebrows.

37
Glue to the top of the head and use the
scalpel to create a hairline.

38
Using florist wire, wrap around a circular
tool to make frames, try against face to
ensure openings are at the right width and bend
back sides. Colour wire with a felt tip pen. Fit to face.

39
Carefully remove parachute from dome.
Use the dome to adjust the parachute
wires to roughly the same shape. Gently fix
parachute to wires with superglue, do one point
at a time allowing to dry.

40 | www.cake-craft.com

p36-39_Cake_APR16.indd 40 17/02/2016 17:35

 Concentrated Food Colours

The easy way to create

colourful bakes!
Great for sugar paste,
butter cream
and royal icings

Can be added to cake mix

for an instant burst of colour

t
Grea
e
Valu

Pens Sprays Dusts

s h o n Paints
Bru

NEW
Paints
Gels

easy to use
with filled brush tip

25g foil
a wide
For trade enquiries
l a b l e i n sealed pots please contact Culpitt Ltd.
Avai o f colours www.culpitt.com
i o n
select 08456010574
Find a local stockist using info@culpitt.com
the store locator on
Available from all good
www.culpitt.com cake decorating retailers

p41_CCDApril2016.indd 1 15/02/2016 14:40:18

 Sensational seasonal

Easter Egg-stravaganza
A really fun show-stopper cake designed to be the perfect
centrepiece for your Easter celebrations. You could easily make a
You will need
quicker, simpler version by using a basic round cake, tying a ribbon
around the side and using an actual sweet packet. Edibles:
• chocolate cakes 15cm (6in) x 10cm (4in)
Annabelle Jane
deep, 15cm (6in) half sphere (recipe cards
available from cake-school.uk)
• sugar paste chocolate 1.5kg,
mango lily 500g, yellow 60g (Beau products)
• mexican paste white 40g, orange 50g,
yellow 100g, lime green 50g,
deep pink 40g, purple 40g
• brightly coloured sweets
• mini eggs
• chocolate ganache 650g
• piping jelly
• royal icing
• flower paste white, hydrangea
(Beau products)

2
Make the bag (this needs to be dry before you Using a number 2 piping nozzle indent a • edible glue
• edible glaze spray (PME)
assemble the cake) in advance pattern around the edge of your label. Leave
• rejuvenator spirit (Sugarflair)

1
Roll orange mexican paste 2mm thick (blue the label under a stay fresh mat to stop it from
• cmc or tylo powder
guide rings). Emboss your chosen message by drying out.
pressing the message block into the paste. Then Equipment:
cut out using a fluted oval cutter. • round cake drums 30cm (12 in)
• cake card 13cm (5in)
• rolling pin guide rings (PME)

Top Tip
• plastic dowel
• message embossing block with greetings
and phrases set (Purple cupcakes)
• oval cutter plain and fluted edge 35mm
If you emboss the message (PME)
first, then cut out the • number 2 piping nozzle (PME)
shape it is easier to ensure • stay fresh mat
• strip cutter number 2 (JEM)
the message is central. I
• ribbon cutter (FMM)
rub petal base onto the • press ice tool polka 1 (FMM)
message block to stop • circle plunger cutter 6mm (PME)
it sticking.
3
Roll a rectangle of white mexican paste and • double sided tape
lay coloured strips on top. Cover with a stay • ribbon orange 15mm x 1m
fresh mat and roll over to create a striped paste.

4 5 6
Cut the rectangle 9cm by 27cm. Trim each Fix the label in place with a little Paint edible glue down each long side and
of the shorter ends by rolling with the wavy edible glue. fold paste over to create a bag. Open this out
cutting wheel on ribbon cutter. and support with cling film. Dry on foam.

42 | www.cake-craft.com

p42-45_Cake_APR16.indd 42 15/02/2016 18:29

 Sensational seasonal

TESTING
Top Tip
Cut the strips of
coloured paste either
with JEM strip cutter 2
or using a cutting
wheel and ruler.

April 2016 | 43

p42-45_Cake_APR16.indd 43 17/02/2016 14:10:20

 Sensational seasonal

8
Paint the cake drum with piping jelly, roll
orange sugar paste 3mm thick and drape
this over the board. Trim the excess and smooth
with a smoother.

Top Tip
Use a sharp serrated
knife and cut small
sections at a time.
7 9
Paint mini eggs using dust colours mixed with Prepare the cakes. Trim the tops off the
You want to create a rejuvenator spirit. Create different patterns. 15cm (6in) round and the half hemisphere
gentle curve. Spray with edible glaze if liked. so that they are completely level.

10 11 12
Place a 13cm (5 in) cake card on top of Place the 15cm (6 in) round on top of the Use a cake leveller or a sharp knife to
the round cake. Carefully carve from edge half hemisphere and trim to create an slice the round cake into three layers and
of board round to the base of the cake. egg shape. the half hemisphere into two layers.

13 14 15
Use chocolate ganache to sandwich the Spread a thin layer of ganache over the Roll chocolate sugar paste 5mm thick
layers together. cake as a crumb coat. Place the cake in the and cut a 13cm (5in) circle by cutting
fridge for approximately twenty minutes to firm. around a cake card. Place the circle of sugar
paste on top of the cake.

44 | www.cake-craft.com

p42-45_Cake_APR16.indd 44 17/02/2016 14:10:55

 Sensational seasonal

16 17 18
Turn the cake upside down and rest it on Turn the cake the right way up and use Spray the cake with edible glaze to
an upturned bowl. Roll out the remaining scissors to trim the top edge into a zig achieve a lovely sheen.
chocolate sugar paste and drape over the cake. zag shape like a broken Easter egg.
Smooth with your hands.

19 20 21
Position the cake on the iced board, Use royal icing to secure the bag Pipe pearl beading in melted ganache
securing with royal icing. Insert a dowel in place. around the base of the cake. This makes
at a slight angle into the top of the cake. it look neater but it also adds a little stability.

23
Pipe melted ganache onto the bottom
of the dowel and secure sweets around.
Leave to set. Continue to work your way up the
dowel, a few sweets at a time.

24
Roll a strip of yellow modelling paste

22
Pour melted ganache onto the top of the cake and fill the top of the egg with a mix of 2mm thick and indent with a press
different sweets. ice tool.

April 2016 | 45

p42-45_Cake_APR16.indd 45 15/02/2016 18:29

 Sensational seasonal

25 26 27
Roll orange and lime green paste very Place a stay fresh mat on top of the Cut the paste into strips 4.8cm wide
thinly and cut small polka dots. Press patterned paste and roll firmly. This using the ribbon cutter. Keep the paste
onto the indents marked on the yellow strip embeds the dots into the paste. covered with a stay fresh mat to prevent it
of paste. drying out.

28 29 30
Fold one end of the strip into a pleat. Paint edible glue around the centre Make the bow tails by cutting a triangle
Bend in the middle, and then bend each of the egg and wrap the strip of paste from one end and pleat the other. For
end over to create an ‘m’ shape and then pinch. around. Make a second pleat in the other end. the loops, pleat each end and fold over and for
the knot, fold each side over.

Top Tip
You can choose the size
for the bow. These are
the lengths I used: loops
2 x 17cm long, tails 2 x
12cm long and knot
1 x 7cm long.
31 32
Paint edible glue on each end of the tail Stick the knot strip on top of the tails,
sections. Fix the top in place, bend and secure the loops and then fold the knot
then secure the bottom. strip over.

33 34
Use cocktail sticks to support the bow For the finishing touches stick additional sweets cascading down the egg and also onto the
until it is dry. cake board. Fix ribbon around the cake drum with double sided tape.

46 | www.cake-craft.com

p42-45_Cake_APR16.indd 46 15/02/2016 18:29

 email:enquiries@sugarcraftonline.co.uk

Study when you want...

where you want
To gain internationally
recognised qualifications
To find out more visit
www.sugarcraftonline.co.uk
Visit us at
Sugarcraft Online is a
Cake
City & International,
Guilds approved
ExCeL 27th-29th
assessment centre ofMarch
Link2Create
2015Limited

Visit us at Cake International NEC

Visit us4-6at
November 2016
Cake International,
Helping you make better cakes
ExCeL 27th-29th March
2015
NEW MOULDS OUT NOW

Easter Duck,
Easter Bunny,
Princess, Pirate and a
new Lace Mould!
www.karendaviescakes.co.uk

Helping you make better cakes

Tel; 0151 643 0055
See our website for
more details and to see
Unit 4, Royal StandardallHouse,
of our products
334 New Chester Rd, Birkenhead CH42 1LE
NEWNEW
MOULDS
COURSES OUT FOR NOW
2015
• Moulds • Sugarpaste • Equipment
Covering a variety of
• Free Videos • skills!
Sugarcraft TutorialsEaster
Figure modelling,
• Classes
Duck,
sugar flowers, piping, Easter Bunny,
all materials,
lunch and refreshments Princess, Pirate and a
are provided. new Lace Mould!
See our website
for dates and
more information See our website for
more details and to see
all of our products
www.karendaviescakes.co.uk
Tel: 0151
643 0055 email karen@karendaviescakes.co.uk
NEW COURSES
Trade enquiriesFOR 2015
welcome
Unit 4, Royal Standard House, 334a variety
Covering New Chester
of Rd, Birkenhead CH42 1LE
Sugarcraft skills!
26 Figure modelling,
www.cake-craft.com
sugar flowers, piping,
Create beautiful,
all materials, detailed designs in
lunch and refreshments
seconds with our new Sugar Flowers &
are provided.
Sugarwebsite
See our Flowers Garland
for dates and
more information

p47_CCDApril2016.indd 1
www.karendaviescakes.co.uk 15/02/2016 14:50:35
 One to watch

Lovely Lilacs You will need

Edibles:
• For most of my sugar flowers I use gum
paste from Satin Ice. I live in an extreme
“The lilac is the flower of my childhood. Along with the acacia the
climate, so I need to have a product to
lilac will always remain in my heart. I love everything about it: from back me up.
the wonderful silhouette of the tiny flowers, to their subtle yet • edible glue (I make my own)
overpowering smell; from the delicate colours in it, to its shape and • white vegetable fat
• a small cornflour bag
gorgeous taste when candied.” Lidia of Lidia's Sweets, Romania. Lidia Iancu • petal dusts (I use EdableArt mostly now)
• a 900 proof alcohol to dilute dusts
Photography: Mihai Adrian Buzura • a spoonful of semolina.

“I love going with the wind and adapt different cutters or Equipment:
• non-stick board
moulds in order to get the results I am after. In this case • CelCake board
I have used Framar’s Arum Lily cutters (for the bigger • foam pad
leaves) and LEAF set cutter (for the smaller ones) – which • non-stick rolling pin
• Dresden tool
I partuclarly like much for their double sided clear cut and • Celsticks
quality. You would also need a few different size brushes – • X-acto knife
• metal ball tool
I love my brushes and always go for good ones. Better they • scissors
are, happier you will be with the results.” • pliers
• light green wire gauge 28, 26 for the
buds and open flowers
• darker green wire gauge 18, 20 for bigger
leaves in your foliage
• olive green florist tape
• petal and leaf veiners (I usually make
my own from a natural petal or leaf
using “ Silli”, the most friendly food grade
silicone I have ever tried)

1 2
Start with the 28 gauge wire and cut the Using a pair of pliers, make a small hook on
length of your wire into five equal pieces. each piece of cut wire and set aside. Do the
Make as many as you want for the buds. I usually same with the 26 gauge wire, and cut seventy five
go for a quarter of the total amount of little pieces of wire, then make a hook at one end too.
flowers I decide to make. Let’s say we decide to These will be for your open flowers.
make 100 flowers in total, then 25 pieces will

5
be buds. Powder your pad with a little cornflour. Using
the Dresden tool slightly press each petal
down and outwards, from the inside out, forming
every petal of the corolla. Make sure they do not
stick together. If they still do, use the scissors to
separate them.

3
I have exagerated a little bit the sizes here
for the sake of the picture. Grease your
fingers a little with the vegetable fat. Roll a
small pea size ball of violet paste between your

6
fingers until warm and pliable. Dip the hook end Now take a Celstick pointing inwards and
of the wire in a little bit of edible glue, then into carefully thin each and every petal. Then
the ball paste. Roll it down and thin the bottom make a hole right in the middle of the flower.

4
half of the pea-size ball paste down the wire. Roll a pea size ball of paste between your This should look like a tiny tube. I work with three
Shape it as shown in the picture. With an X-acto fingers. Now roll it into a drop shape on your to five stages of blooming. This will give you
knife slightly make a cross indentation into your palm. With a fine pair of scissors cut the thick part enough room to mix and play and you will gain a
formed bud. Set them all aside to dry. of the drop shape into four equal parts. lot in the “natural look” category.

48 | www.cake-craft.com

p48-49_Cake_APR16.indd 48 17/02/2016 19:09

 One to watch

TESTING
“I prepare my coloured
paste a day ahead. Sometimes,
I use paste food colours for
the base colour, and other
times I use dusts. Here I have
coloured my paste in lilac –
using Lilac Whisper and my
leaves using a little
Rainforest dust”

8 9
Pass the wire through the little flower tube, set Knead a small size ball of green paste untill
the yellow a little bit inside, almost under the warm and pliable. Roll it then onto the
level of the petals. Then roll down the paste but CelCake board to make the major veining of the
keep up with the tube like shape around the wire. leaf. Cut your leaf and remove excess paste. Dip
The tube should measure between 0.3 0.4 inch just the tip of your 26 gauge wire into edible
long, this is the body of the flower. Remove the glue, then carefully insert it into the veining of

7
In order to make the stamens of the lilac, I excess if needed. the leaf.
mix sunflower dust into my semolina - a little
quantity at a time, until I obtain the required shade.
Grab a 26 gauge cut wire, dip the hook end into
edible glue and then into the coloured semolina.
Tap to remove excess if needed.

11 12
Once the leaves are done, start dusting Attaching the lilac’s panicle may reach
them. I like to use a broad brush for the up to eight inches long and is formed
leaves. In the picture I feature the three shades by multiple branched inflorescences. The buds
of green (rainforest, spring green, lime) that I are mostly distributed at the top of each little
like to mix and play with. This operation being branch. For a natural look, mix up sizes. Also,

10
Transfer the leaf onto the foam pad, fullfilled you proceed to steaming. The process dust a little bit of mauve mist here and there.
thin the edges and then put it into the should develop quickly. Do not over steam your Equally, dust a little lime green (for the white
veiner mold. The leaf should look a little bit leaves, or else the heat will spoil your work. lilac). The real beauty is in the nature, and so, we
like a curly heart. should all aim for that.

April 2016 | 49

p48-49_Cake_APR16.indd 49 17/02/2016 14:15:21

 Cake shopping

CANDLE HOLDER
An adorable Rabbit Candle Holder, with gold
glittery detailing. These animal candle holders
make beautiful, unique cake toppers, or table
decorations. £11.99 from
www.candleandcake.co.uk

EASTER RIBBON
RABBIT CUTTER 100% cotton Easter Ribbon from
PME Rabbit cutter. Cute and simple set of two different www.oakroomshop.co.uk is perfect for
sizes. Very useful for designing Easter cakes and cupcakes finishing details on gift bags and cake
£2.65 from www.pmecake.co.uk boards. £2.99 per 5 metres.

Easter kitchen
Entertain with welcoming pastel decorations, the best chocolate, egg details and great cake!

EASTER WREATH
This Pastel Easter Egg and Twig Wreath will
set the scene for a stylish Easter gathering.
£24.00 from www.tch.net

EASTER GREEN
We can’t get enough of
Pastel Green this Easter,
EGG MOULDS
£1.79 for 250g from
Mini Egg Silicone Chocolate Mould £3.00
www.renshawbaking.co.uk
from www.hobbycraft.co.uk

EGG CUPS
We love these Bunny Egg Cups with
gold inlay, stunning for just £3.99
each from www.dobbies.com

COOKIE STAMP
Make your mark on your favourite
cookie recipe. This Custom Cookie
Stamp is fully customisable, made
from wood and food grade silicone
with 84 interchangeable letters,
numbers and symbols. £7.95 from
www.thekitchengiftco.com

50 | www.cake-craft.com

p50_Cake_APR16_Shopping.indd 50 15/02/2016 18:32

 Craft inspiration

Decoupage
LOOK TO OTHER CRAFTING TECHNIQUES FOR
DELICIOUSLY FRESH DECORATION IDEAS

YOU WILL NEED 3. Paint the egg with piping gel all over.
• modelling paste Place the pieces, overlapping slightly onto I love decorating
• icing sheets or wafer paper in your egg until completely covered. Dab a little
eggs with my
chosen edible prints extra piping gel if any bits look like they are
• piping gel coming away and feather up and down with a
children: blown,
• paint brush clean brush to help adhere. marbled or batiked they
• scissors 4. Leave to dry with a mat finish or add a layer never fail to spread Easter
of edible varnish or confectioners glaze for an
joy but I always find
HOW TO authentic decoupage finish.
1. Model an egg shape with your modelling paste For a stunning folksy centrepiece, simply pile
blowing eggs rather hard
and leave to dry. Quails egg sizes look adorable. on top of your easter Simnel or bundt tin work and a worry with
2. Either tear random shapes from your edible chocolate nests, sit back and marvel at the raw eggs. But, hold the
papers in small differing pieces or cut strips sweetness. The whole family can join in this
phone, I’ve had an idea
or ribbons. new take on a traditional craft.
that I simply must share,
decoupage fondant eggs!
Less mess and effort with
maximum gorgeousness
and of course,
fully edible” Ed

April 2016 | 51

p51_Cake_APR16.indd 51 17/02/2016 15:21:55

 Cover Cake

Party Heel & Bag Yoshiko Tsuda

Perfect pastel glamour for birthdays, proms and hen parties.

This girly design will always be a popular choice. You will need
Photography: Kanna Sassa
Edibles:
• round cake 20cm(8in) x 8cm(3in) high,
30cm(12in) x 6cm(2.5in)
• rectangle 12cm(5in) x 8cm(3in) x
4cm(1.5in) width
• round board 15cm, 36cm (6in,14in),
covered with white sugar paste
• sugar paste 2000g (4.5lb) white
• cmc powder (Surbiton Sugarcraft)
• flower paste 100g (3 1/2oz) (100g
sugarpaste plus 1/4 tsp of cmc)
• SK Flexi Ice instant mix 100g ( 3 1/2oz)
Cakes Edible Lace (Surbiton Sugarcraft)

1 2
Cover two cakes, two boards with white Make edible lace with Flexi-Ice cake lace • royal icing 100g (3 1/2oz)
• sanding sugar gold (Surbiton Sugarcraft)
sugarpaste. Cover the rectangle cake with maker compound following instructions.
• liquid food colour old gold (Sugar Flair/
old gold coloured sugarpaste. Allow to dry. Spread mix onto the drape lace mat using a Surbiton Sugarcraft)
Attach the spacer 15cm (6in) board at the centre plastic scraper and clean away excess with • paste food colour rose
of the 35cm (14in) board with a little royal icing. a damp cloth. Make sure you spread the mix • pearl airbrush colour (Surbiton Sugarcraft)
• gold shimmer airbrush color
Stick frilled ribbon around the spacer and the thoroughly; spread the mix back and forth, and
(Lucks Food Decorating Company/
board with royal icing and double sided tape. side to side over the mat. For a quick dry, put the Surbiton sugarcraft) dust colours: pearl
mat filled with the mixture into the oven on a luster colour , SK White Satin (Surbiton
low temperature. Please read the instructions Sugarcraft) SK luster metallic dust
light gold (Surbiton Sugarcraft) gold
before you try this.
sparkles luster powder (Deco Relief
Luster Colours/ Surbiton sugarcraft) pink
shimmer (Sugar Flair)
• rejuvenator
• golden sugar ball (Surbiton Sugarcraft)
• vegetable fat
• edible glue

Equipment:
• piping bag
• double sided sticky tape
• 15mm frilled satin ribbon 2m
• masking tape

3 4
Remove the lace from the mat, by placing Colour the lace pieces with pearl luster • smoother (Surbiton Sugarcraft)
• rolling pin(Surbiton Sugarcraft)
the mat with the lace upside down onto the using an airbrush and leave them to dry.
• non-stick board (Surbiton Sugarcraft)
parchment paper. Gently hold the lace on the You can keep the lace piece in an air tight • air brush (Surbiton Sugarcraft)
parchment paper with the plastic card and pull container to prevent it drying out. • pasta machine(Surbiton Sugarcraft)
the mat away little by little until all of the lace • shoe making kit
• form pad (Orchard Products)
has been released.
• balling tool (Orchard Products)
• large rose motif lace maker mould
SM1408(Orchard Products)
• 5in Flower Spray lace maker mould
SM1201(Orchard Products)
• silicon bead-maker 4mm mould
(Orchard Products)
• Drape Silicone Lace mould 0MJMHC03
(Surbiton Sugarcraft)
• flower mould
• alphabet Patchwork Cutters
(Surbiton Sugarcraft)
• piping tube 5mm 9mm 13mm

5 Ribbon
Stick the low cake on the spacer with royal • scriber

6
• wheel cutter
icing making sure it is level (you can buy a Roll pink sugarpaste into a sausage, then roll
• quilting tool
leveler at a DIY shop). Stick the edging lace piece out. Dust pearl luster to prevent sticking. Put • tweezers
onto the side of the cake with edible glue or water. the paste into the pasta machine and roll very thinly • knife
starting from no.3. Gradually and thinner changing • paint brush
• cotton
the level of thickness until no.8.

52 | www.cake-craft.com

p52-55_Cake_APR16.indd 52 17/02/2016 19:14

 Cover Cake

“Make sure to spread the lace

ADVANCED
mixture thoroughly; spread
the mixture back and forth, 4
and side to side over the mat.”

April 2016 | 53

p52-55_Cake_APR16.indd 53 17/02/2016 18:50

 Cover Cake

7 Make two bows. Add ¼ of a teaspoon of

cmc powder to 100g of the pink sugarpaste.
Knead the mix thoroughly to make flower
8 Stick the cake offset of the low cake with royal
icing. Stick the two bows on the cake during
leather stage with royal icing. Use wadding to hold
Roses

9 Roll out the rest of the pink sugarpaste that was

mixed with cmc powder very thinly. Cut into
paste. Dust pearl luster and roll thinly using the the drapes and bows in shape while drying. a strip and dust with pearl luster. Roll up the rose
sugarpaste roller machine. Cut out two pieces centre then continue rolling and tucking the paste
for the bow. Squeeze at the middle of it and to create a rose.
make a round hoop with wadding of cotton to
hold the bow in shape.

11 Attach a rose to
the middle of the
bow with edible glue.

10 Once the roses are dry, add rejuvenator to High Heel

12
Top Tip
gold dust and use a fine paintbrush to paint Rub vegetable fat inside the heel silicon
the edge of the rose. Allow to dry. mould. Colour the flower paste with old
gold and knead well to prevent from getting
To remove the heel from the wrinkles on the surface. Roll the flower paste into
mould with ease, place themould heel shape and put it into the mould. Pressing firmly
with paste in the freezer for and trim off the excess paste with a knife. Remove
few minutes. from the mould and allow to dry overnight.

Sole

13 Set the heel at the back of the shoe former

with masking tape. Roll out old gold flower
Toe and Heel

14 Roll out old gold flower paste and cut out

toe and heel using the template with a
15 Once the shoe is completely dry and set,
spray gold luster on the shoe and bag using
the air brush. Leave to dry.
paste approximately 2mm thick and cut with the wheel cutter. Stick them onto the shoe using edible
cutter. Gently hold up the bottom of the shoe and glue or royal icing. Use wadding to keep the curved
stick on the heel with royal icing. Allow to dry and set. shape. Leave to set.

54 | www.cake-craft.com

p52-55_Cake_APR16.indd 54 17/02/2016 17:38

 Cover Cake

16 Brush edible glue all over the heel and

sprinkle with gold sanding sugar.
Inner sole

17 Roll out old gold flower paste very thinly

and cut out inner sole using a wheel cutter.
18 Using two large rose motifs in lace (SM1487)
apply one piece to the back of the shoes with
a damp paintbrush. Cut the lace motif to fit on the
Mark stiches all over the edge using a quilting tool. toe and stick on with edible glue.

Top Tip
You can use flower paste
to make a lace but I
found I can get more
natural fabric effects
using edible
lace compound.

Clutch Bag

19 Apply one 12cm 5(in) Flower Spray lace

(SM1201) onto the front of the bag using
20 Cut a large rose motif in half horizontally and
stick on the top of the bag with glue. Keep a
space for the pearls at the center.
glue or a damp paintbrush. Stick another 12cm (5in)
Flower Spray lace at the back of the bag.

Pearl Beads

21 Brush pearl dust inside the silicon bead

maker mould. Knead flower paste well
22 Gently hold the pearl beads up and stick
the pearls at the center of the top of the
bag with glue. Make a bow with the pearl beads
23 Cut out two edible lace flowers. Add
rejuvenator to gold dust and use a fine
paintbrush to paint the lace flower. Allow to dry. Stick
and roll into string. Open the mould and press for the centrepiece. a golden ball in the centre of the flower and attach to
the paste into the mould. Close the mould and the middle of the pearl bow with edible glue.
press firmly. Open the mould and release. Using
a wheel cutter, cut off the excess paste.

24 Roll out white flower paste very thinly.

Cut out the letters for Happy Birthday
using the alphabet cutter and leave to dry.
Colour with pink shimmer dust.
Place the high heel on the cake and attach
with royal icing. Place the bag on the low cake
and stick with royal icing. Apply letters on the
cake with a damp paintbrush and the rose with
royal icing.

April 2016 | 55

p52-55_Cake_APR16.indd 55 17/02/2016 17:38

 Sweet and simple

Modelling fun from the

School of Sugarcraft
We talk Easter entertaining and class trends with our regular beginners class tutor,
Ann Pickard … Ann Pickard

'What’s popular at the School of Sugarcraft this Easter…’ Favourite gadget or product find this month…
Easter means spring and of course lots of weddings and this is reflected This month I have been using the Piped Rose Swirl mould by Karen
in the popular tutorials on School of Sugarcraft at this time of year. Any Davies and I simply love it. So easy to use, it covers a large area of the
fabric effect on cakes is proving very popular along with brush embroi- cake at a time with precise swirls. It creates a really elegant finish and it
dery and bows – as people look for a more classic and traditional look for is perfect for beginners.
celebration cakes. Gold and metallic effects are definitely on trend and My ‘must have’ products are EdAble Art white satin sheen (polished or
this year colours are pale grey, silver, cream and pale oatmeal with white brushed on) it lifts everything and PME pearl shimmer.
over piping, often in piped lacework. For children, the daffodil cupcakes
tutorial is popular as well as the hedgehog cupcakes as both are simple I’m looking forward to…
and fun to make. I always look forward to seeing photos of the cakes that members share
– via Facebook or email. It’s great to see how they learn month on month
My favourite bake for family gatherings at this time of year… and gain confidence. I’m also looking forward to creating new ideas and
My family love a novelty cake, as you might guess – so a cake for us this themes for future tutorials in Cake Craft & Decoration.
Easter will be a decorated rich chocolate sponge called Easter Tree; a tree
stump with rabbits and daffodils. It’s a fun cake that the children enjoy
making and eating and it disappears quickly unlike a more traditional
cake, such as Simnel.

Head Tail
Chocolate Egg Bunnies
We love Ann’s cute characters for fondant toppers in a hurry
and these bunnies are just adorable! Make with the children
for a personalised Easter egg hunt.
2x Legs
2x Arms These cute bunnies are made using a cream filled egg that can be bought in
Nose/Buttons most shops at this time of year (or use a similar sized fondant or chocolate
egg). They are perfect for children to try and are so easy to make.

56 | www.cake-craft.com

p56-57_Cake_APR16.indd 56 17/02/2016 14:45:39

 Sweet and simple

BASIC
1 2
Form three balls for the tail in white and two Brush a little sugar glue in the centre and FOR A GIRL BUNNY

3
legs using guide to sizes. Shape them into a firmly press on your chocolate egg. Roll out some yellow sugarpaste and cut
teardrop and position them as shown. using a garrett frill cutter. Cut in half.

4 5 6
Stick one half around the top of the The dress should cross over at the back. Make two arms (Size 2 x F) formed into long
chocolate egg, and stick with brushed on Scratch the bunny’s tail using a cocktail stick. cone shapes and stick with sugar glue.
sugar glue. Mark lines on the dress with the
quilting tool.

7 8
For the head, form a fat cone shape and cut a Mark three lines for whiskers and make a hole
line down from the pointed end to create ears. in the centre using a pointed PME No.9 tool.
Push in a teardrop nose (size I) and mark the eyes
using liquorice black paste colour on the end of a
cocktail stick.

9
Stick the head firmly to the top of the chocolate
egg body (a little sugar glue can help to secure).
Cut a red blossom flower and attach to the front of
the dress with a little sugar glue.

10 11
Repeat steps 1 and 2. Roll out a strip of Wrap the large strip of blue around the
turquoise blue sugarpaste 4cm (1 ½in) chocolate egg, overlapping at the back and
wide and 12cm (5in) long. Cut a thin strip for resting on the feet. Stick with some brushed on You will need
the dungaree straps. sugar glue. Mark a line to create two ‘trouser legs’
and impress a rectangle with a quilting tool.
Edibles:
• chocolate cream egg or similar sized
fondant or chocolate egg
• Renshaw Décor-ice sugarpaste in
chocolate, teddybear brown, yellow, white,
red and turquoise blue
(Mix teddybear brown and chocolate
together for the bunny).
• sugar glue
• liquorice black paste colour

Equipment:
• quilting tool
• No.9 PME tool

12 13
Make 2 arms (size 2 x F) formed into long Make a hole at the end of each with a • small blossom plunger cutter
cone shapes and stick with sugar glue. pointed No.9 tool. Make two little teardrop • garrett frill cutter
• paintbrush
Stick the dungaree straps over the shoulders. shapes of red (size I) and stick them as buttons into
• cocktail stick
the holes.Repeat stages 7, 8 and 9 as for Girl Bunny.

April 2016 | 57

p56-57_Cake_APR16.indd 57 17/02/2016 14:46:09

 Cake carving cuteness

Buttons The Bull Dog

Zoe Fox of Sweet Foxylicious has put together a super sweet
tutorial for all those dog lovers out there. Made of only cake and
You will need
with a lifelike pose, he is perfect for competition novelty cake
Edibles:
practice. You can use the same tutorial for other breeds of dog
• 25cm (10in) round cake
and animals too. Zoe Fox • chocolate ganache for filling and
crumb coating
• fondant 1.5kg

Equipment:
• 35cm (14in) Cake board
• rolling Pin
• Exacto knife
• small carving knife

1 2
Choose the style of board you wish to create, Starting with your 25cm (10in) cake, start to • pallette knife
I created a wooden floor effect. To recreate carve the knee joint/back leg out as shown. You • mini Dresden tool (or standard size)
this, cover your board with fondant and using a are wanting to create the recess between the back • airbrush
ruler, equally mark out the planks of wood using leg and the head, allowing for the front leg. Carve • Dinky Doodle airbrush paints brown, yellow,
a Dresden tool (or similar). Using the same tool slowly to ensure you don’t take too much away. white and black
mark out the wood lines as shown. Allow to dry • ribbon for board
overnight ideally.

4
Form the head. Using the photo given,
start to add shape to form the head whilst
allowing for his nose. Also pay attention to
proportion. This dog is a puppy so proportions
can be different to an adult dog.

5
Smooth the edges. Using your sharp knife
tidy up any edges that are not rounded,

3
Shape the back. The dogs back needs to be curved, you already have part of the curve from the ensuring you have some shape to the tucked in
cake, so start to angle your cutting motion to curve the cake. Smoothing and rounding the natural front leg between his rear leg and head. Crumb
shape of the cake. This will form his curved curled up back. coat with ganache

58 | www.cake-craft.com

p58-60_Cake_APR16.indd 58 17/02/2016 14:47:50

 Cake carving cuteness

ADVANCED
4

Top Tip
Whilst working on
different parts of
finer details, you can
cover your creations
with cling film/wrap
to stop the fondant
drying out.

7
Cover by rolling out enough fondant to cover
your cake (allow extra for sitting in the recesses).

8
Forming the details. Place over the cake
slowly pressing the fondant into the recesses
as you go (be careful not to rip the fondant
whilst doing this). You can then use your fingers
in the indents to highlight all the folds on his

6
Add details. Using little pieces of fondant, mark out where his main features will be and rolls of body. Using your Dresden tool, highlight the
skin. This will help create the recesses when you cover him with fondant. creases, eyes, nose, mouth etc.

April 2016 | 59

p58-60_Cake_APR16.indd 59 17/02/2016 17:42

 Cake carving cuteness

10
Add the first colour using your airbrush
and starting with a pale yellow (mix
a drop of yellow into white). Start to airbrush
all the parts of the dog that will have the final
colour (leaving the white patches white).

Top Tip
Always add colour
gradually, it’s easier to
add more but hard to
take it off.

11
Add the second colour. Using a yellow
with a drop of brown colour, spray over the

9
Adding the fur. Using your Dresden tool add all the fur lines. Using short strokes, paying attention yellow very gently, ensuring it is not getting over
to which direction the fur is supposed to go, make lines in the fondant. Make some lines gentle and saturated. You can start to spray slightly darker
others not so much, this creates a bit of depth. within the creases.

12
Add the third colour. Using brown, start to
highlight and shade. In the recesses ensure
it is darker and the highest points a lighter colour.
This will create depth and realism with the colour.

13
Board colour. Using the same brown,
highlight the creases of the floor boards.
Then lightly cover the floor boards in the brown but
ensuring the creases remain darker than the rest
of the flooring. Also using a bit of black, spray the

14
dog’s nose and mouth. You can also use black to add With a bit of red, spray over the floor boards to add a more vibrant finish and you are finished. Say
depth of colour to the creases of the floor boards. hello to your Buttons the Bulldog!

60 | www.cake-craft.com

p58-60_Cake_APR16.indd 60 15/02/2016 18:38

 Edible incredible

BASIC
Made with
Fondant and Love
These decadent cupcakes make a perfect place
setting and delicious favour for guests.

To make the plaque:

• Knead your fondant well and roll
out to approximately 5mm thick. out a rose, frill the edges using
Lay over the design mat and gently your ball tool and leave to firm
push on the back to anchor it to the up. Attach at an angle and add
mat. Using your rolling pin, roll over the last little flower to the centre.
the top, peel off the mat and cut a All the little flowers should line up
78mm circle and place this gently in a straight line. Using the gold
over one of the foam domes to dry lustre, paint all four flowers and the
and firm up. Repeat using the other edges of the big flower.
mat, I left the final one plain.
• For the ‘Amy Cupcake,’ paint hearts You will need
• To make ‘Joe cupcake,’ dust the oval as before on your dome using the
frame mould with cornflour and gold. Using the rectangle frame,
tap out the excess. Take a piece make a frame and use the mini • ivory sugarpaste - treated with cmc
of sugarpaste and push firmly domed alphabet to make the name, • non-stick rolling pin
attach with water to the centre of • edible glue and brush
into the mould making sure the
• Sugarflair edible lustre in
cavity is filled flush and inside the the frame, make two flowers and a
Royal Gold and a brush
design wall. Using the mini domed bow. Paint and glue onto cupcake.
• Rainbow Dust edible lustre in Ivory Shimmer
alphabet, make the name and stick • a few drops of clear alcohol
it with edible glue inside the frame. Deciding when to paint them largely • 78mm circle cutter
Make two hearts, one rose and two depends on whether you need the • 75mm FMM five petal rose cutter
flowers. Mix up a little of both item you are painting to be rigid or • 3 foam domes
lustre dusts with alcohol and paint mould to the dome shape. The bow • ball tool
them. Leave to dry. Assemble in a needs to be attached to the dome
so I attached it then painted it - The following Katy Sue moulds:
layered look, slightly overlapping • design mat – heart mat
and when you are happy, attach otherwise it would crack.
• design mat - romantic swirl mat
with glue and leave to dry. • miniature frames - vintage rectangle
By Pennie Revell for Katy Sue Designs • miniature frames - from cameo & oval
• For the ‘flower cupcake,’ paint the • frame 2
swirls on the dome with gold, and • mini domed alphabet
• bow trio
using the flower mould make four Visit: www.katysuedesigns.com for all • little flowers
flowers and attach three of these to the latest and greatest. • elegant hearts
the dome from the centre towards For a video tutorial go to: • rose
the edge. Using the petal cutter, cut www.youtube.com/KatySueDesigns • cornflour to dust

April 2016 | 61

p61_Cake_APR16.indd 61 17/02/2016 14:50:18

 Cake designer

Concept to Cake
FOR UNIQUELY DELICIOUS AND BEAUTIFUL CAKES TO WOW YOUR
CUSTOMERS AND FAMILY, YOU NEED A PLAN...

We all know cake decoration is a busy business of practice, learning techniques For 3D designs we asked Zoe Fox of Sweet
and more practice but should we be making time to perfect the design and Foxylicious Cakes for her top planning tips…
planning process?
“Strange to say I don’t measure. I just look at
the reference photos for my design and sculpt. I

F
inding the time to develop your ideas Ed’s pause for thought: seem to have an eye for 3D. If you don’t find it so
on paper, especially in peak cake order “The biggest moments in our life are often easy, print the reference design out in actual size
times may be a challenge. You keep one celebrated with cake. The designs we choose on paper. Then use it to measure the structure
eye on your work and one on industry trends, illustrate that moment in history. From the against the sizing of parts.”
absorbing every expert tip from CC&D, your catwalk and money markets to literature and
favourite blogs and competitions. You strive film, we are influenced in our design decisions
to ensure beautiful results for the client but everywhere we look, and so is your client. What a “Practice your design
without a finely tuned design process you may privilege then, as well as a challenge to interpret drawings either using
risk missing the little yet exquisite details your those influences to deliver a cake that will take
customers expect you to interpret. their breath away.”
an app or freehand on a
regular basis so that when
WE HAVE A 6 POINT CHECK LIST TO GET Putting pen to paper
you are face to face with a
YOU STARTED: A great way to record your meeting is to sketch
1. What does the client want and what inspired with your client and make notes that can then be client, the process is known,
them? You need to know what inspired the clients kept on file and a copy given to your client. This confident and reassuring
request, what the cake is for, themes and styling means everyone involved knows what to expect
for the event, vintage frou-frou or modern clean on the big cake day! for both parties.” Ed.
lines, decadent or simple, bling or clean, floral
or fantasy? Zoe Smith of Bluebird Bakery advises “I tend
to only do cake designs for customers if they are What kind of designer are you?
2. Where will the cake be displayed? You will want new clients or if the cake is quite detailed and a Old school
to know how the cake will be viewed, the ambient For utter romance, sketching is the way
large commission.
temperature etc. Will the cake be styled with forward. Keep your hand fast and fluid to
I try to keep the sketches clean and clear so
edible favours for the guests, what are the favours? annotate your cake design. List details
not to cause confusion or misinterpretation. But
around the sketch in agreement with the
if the sketch is just for me to work out scale and
3. What will the lighting be? You need to know client for a record of your meeting. Scrawly
a plan as to how to move forward they tend to
the design details will be picked up in the and messy can look wonderful, be confident
be a lot more relaxed.
light available. and the drawing will come. Mich Turner
If you aren’t confident sketching you can
gave us a great tip, “draw the base layer first,
“Only when you know your draw out a few basic cake shapes and then print
as that is the way you would build the cake
out copies so that you can just add detail onto
clients tastes, inspiration and it will help to keep your proportions’.
them without starting from scratch each time,
and limits can you deliver which you might find a touch intimidating in
New school
the perfect cake” front of your client”
For apps that sketch your designs for
4. What is the budget? There is no point planning you as well as work out portion and
a massive construction only to then learn the stacking calculations, visit bakingit.com or
budget is tiny. Tracey Rothwell of Little Cherry Cake calculatedcakes.com
Company says “I usually ask the clients what
5. How many guests? You need to know how they have in mind but if they are unsure of Undecided
many servings are required compared to the what they want, I would get them to create Why not print outlines from an App for
number of tiers your client envisaged and you Pinterest boards as a type of mood board a well-proportioned cake, then add your
need to cost accordingly. for their weddings. From there I take note of own sketched design flourishes. No need
colours, re-occurring themes, patterns and to buy adult colouring books to relax, just
6. What are your own technical limits and diary shapes. I also love to use Google to search for practice styling cake print outs!
restrictions? Never over commit and risk not complimenting colour schemes. See page 76
being able to deliver.

62 | www.cake-craft.com

p62-63_Cake_APR16.indd 62 17/02/2016 14:53:17

 Cake designer

We asked Natalie Porter of Immaculate

Confections, how she starts the
design process.
“They say you eat with your eyes, and never
is that more so than with a custom designed
cake. Your client will be buying a product
which needs to look good as well as taste
good, so it’s important from the very start to
give them an idea of what they will be getting,
to make sure you are on the same page.
I tend to draw by hand, scan the image and
colour it in using the computer, though pens
and pencils would work just as well.
It doesn’t need to be a work of art but
simply a representation of the cake they will
receive. It’s a good opportunity to hash out
details such as colours and flower placement
so there are no surprises... interrogate your
client so you have all the details and if needs
be, include plenty of explanatory footnotes
-it’s hard to draw shimmers and glitters!
When it comes to actually producing
the cake you just need to follow the agreed
design, thus saving the stress of making
creative decisions at the last minute.”

Look out for more design tips in Cake Craft

& Decoration from readers and artists
throughout the year. To feature in your
favourite cake mag, post your sketches,
cakes and any questions on the design
process on our Facebook page.

April 2016 | 63

p62-63_Cake_APR16.indd 63 15/02/2016 18:42

 Advertorial Cake Boutique

Gone Fishing
Follow our step by step guide to making this simple fisherman
cake. Learn tips on how to create a frosty water effect, add
character to your models and a handy hint for using a
sugarcraft gun. With tiny spring flowers, a cute bunny
and easy lettering, there are lots of ideas here that
can be used on an array of other themed cakes.

You will need

Equipment:
• non-stick rolling pin
• woodwork texture sheet
(Cake Craft World)
• face mould (Karen Davies)
• gone fishing mould (Alphabet Moulds)
• sugarcraft gun
• small paint brush
• grass tube
• straight frill set 1-4 (FMM)
• round plunger cutters (PME)
• set of 5 flower cutters (Blossom Art)
• extra small daisy/marguerite plunger
• cutter (PME)
• daisy centre stamps (JEM)
• flower/leaf modelling tool (PME)
• foam pad (Cake Craft World)
• push easy upper and lower case alphabet
• cutters (Cake Star)
• cocktail sticks
• set of 3 circle cutters (Hamilworth)

Edibles:
• sattina sugarpaste mediterranean blue,
grass green, golden brown, regency blue
(Cake Craft World) BOARD, BORDER AND BUNNY

1
• edible glitter frosty blue, tutti frutti Cover the board with grass green sugarpaste
(Rainbow Dust) then use a grass piping tube to imprint a
• sattina 3-in-1 white modelling paste little texture onto the sugarpaste. The border
(Cake Craft World) around the base of the cake was cut out using
• paste colouring dark brown, skin tone,
the straight frill set 1-4 (one of the frill cutters
daffodil, tangerine, poppy red, spruce
green (Sugarflair) actually resembles grass). Use a cornflour pouch
• cornflour pouch to prevent the icing from getting sticky and a
• edible ink pens (Rainbow Dust) little edible glue to attach the border to the
• petal base or white vegetable fat cake. The bunny was moulded out of golden
• edible glue brown sugarpaste; use the flower/leaf modelling
• white mini sugar pearl sprinkles
tool to mark the fur and round plunger cutters
(Cake Craft World)
to create the paw pads.

8
1 7

64 | www.cake-craft.com

p64-65_Cake_APR16.indd 64 15/02/2016 18:43

 Advertorial Cake Boutique
FROSTY BLUE WATER EFFECT

2
3
Roll out enough mediterranean blue

TESTING
sugarpaste to cover the cake then sprinkle
all over with frosty blue edible glitter. Roll over
once again with the rolling pin to press the
glitter into the icing then carefully lift up and
cover your cake.

WOODEN JETTY

3
Colour some 3-in-1 modelling paste with SUGARCRAFT GUN FOR HAIR AND GRASS

5
dark brown paste colouring but do not The sugarcraft gun has many uses but hair
knead all the way through so that you have a and grass are probably the most popular!
ripple effect resembling bark. Roll the icing out The trick is to mix petal base or a white
fairly thickly, dust the surface with cornflour vegetable fat into the sugarpaste before putting
then press the wood texture sheet firmly on top. it into the gun. This helps the icing squeeze
Peel away and cut out a square large enough through the tiny holes which then creates the
for your jetty. For the jetty legs, roll the icing thin strands of hair and grass. Cut the strands to
into a sausage shape, cut four legs and leave the desired length then attach with edible glue.
everything to dry overnight. To help secure the
jetty into place and prevent it from drooping, cut FISH AND FISHING ACCESSORIES

7
out a thick square of blue sugarpaste and attach The 'Gone Fishing Mould' is perfect for
it to the cake underneath the jetty. This will give all those little fishing accessories like
it stability when the model is perched on top. the basket, fish, hat etc. Dust the mould with
cornflour before pressing coloured modelling
paste carefully into each section, cut any
excess paste away with a palette knife. Turn
the mould upside down to release the icing.
Finish by adding a little edible glue on the fish
and sprinkle with tutti frutti edible glitter. Add
mini pearl balls to create the air bubbles and
the ripples can be cut out of sugarpaste using
different sized circle cutters.

ADDING CHARACTER TO THE FISHERMAN MINI DAFFODILS AND DAISIES

4 6
Give your fisherman model a cheeky The tiny daffodils were made using the 5 petal
character by using the face mould. The cutter from the small set of five cutters (a
mould has four faces in different sizes and is really handy set to own). Colour a little modelling
flexible so the icing can be easily released. paste with daffodil paste colouring, cut out the
Colour some white modelling paste with your shape and vein each petal on a foam pad with
choice of skintone food colouring then roll into the flower/leaf modelling tool. Cut a small strip of
a ball the same size as the mould. Dab a little paste for the centre of the daffodil, roll into a cone
cornflour into the mould before pressing the shape and attach with edible glue. SUGARPASTE LET TERING

8
ball of icing firmly into it then gently bend the The tiny daisies are made using the extra small Roll out some regency blue sugarpaste and
mould back to release the face. Add tiny balls of daisy/marguerite plunger cutter. Create a centre cut out the letters using the push easy upper
white sugarpaste for the eyes, then draw on all using the left over modelling paste from the and lower case alphabet cutters. They are really
the other features using edible ink pens. Colour daffodils; roll a tiny amount into a ball and push easy to use, simply cut the letter out then push
small amounts of modelling paste and form the into the smallest daisy centre stamp, remove with down the plunger to emboss and release the
body, legs and waders of the fisherman. a cocktail stick and attach with edible glue. sugarpaste. Attach to the cake with edible glue.

April 2016 | 65

p64-65_Cake_APR16.indd 65 15/02/2016 18:43

 Cake talk

Tips
from the
professionals
WE TALK TO SUGAR ARCHITECT PETER ROBERTS
ABOUT HIS STUNNING DOWNTON ABBEY TRIBUTE

We featured some of the beautiful period glamour highlights in the March

issue of CC&D, authentic couture details and deco touches will inspire many
but this structural beauty from Peter Roberts deserves a closer look.
“We all have our unique way of doing
things, I am more old school and still will
Most of the collaboration was inspired by historical couture, what prompted and do use the old ways.”
you to recreate the actual building?
When I was asked by Jenny to participate in this amazing collaboration the Trickiest bit?
first thing that came to my mind was the building, I had done other buildings Believe it or not I find the actual templates hardest, it takes me ages and I
in the past including Liverpool’s Liver building the Adelphi Hotel and the always feel I should become an architect after I have finished this bit. I find
marble church to name a few. I do love a challenge. this the most stressful too, more than the actual cake. You first cut out all the
One thing I do love about buildings is the architecture element and how cardboard walls, measure the window if you have just one in the wrong place
I can achieve this out of edible mediums mainly royal icing which I can pipe and it can put the whole building out of sync so to speak. Marking out where the
all the finer details on. verandas go..... Well you get the picture.
To recreate this building was my dream, I watched the show every week
Your top tip for recreating buildings?
without fail so I suppose deep down I was hoping to get such a commission
Take your time, make sure you have enough energy to take
and when the opportunity came I jumped at it.
on such a challenge as it can totally take over your life.
If it gets too much walk away, take a couple of hours or even the next day, it’s
How did you start the design process?
much more enjoyable if you are feeling the love. Remember, if you are happy
To recreate a building such as Downtown Abbey it will take a lot of time your cake will be too.
and effort. Firstly make a cardboard cut-out of each side of the building
cutting out all the windows including the doorways, you do need to get How long did it take?
the dimensions just right, remember if you go wrong along the way it can This took me three weeks to complete from start to finish as it had to fit in with
make life quite difficult, believe me I know only too well. This will give my other work. I have a sugarcraft business so you can imagine my stress levels
you a good idea of how the building will look, and you will use these as a at times. I will say though, I found this process very therapeutic.
template and a guide. One thing I will say it can be quite stressful at times,
its very time consuming and there are times when you will see no light at What would your dream architectural commission be?
the end of the tunnel. Where do I start? The world is my oyster as the saying goes, there are so many I
would love to do. The Houses of Parliament for one, the architecture is amazing!
What elements were essential for a realistic finish? Have I made a rod for my own back? After this is published will I get numerous
commissions for buildings?
I used pastillage for all the walls and roof in a sandstone colour achieving
this by adding food colour to the paste. Once the building was completed
Your cake hero?
I piped all the architecture and scrolling on the the piece using royal icing.
Times have changed over the years and there are so many people I look up to,
It is very important to leave this to dry overnight. To make the building
experienced and novice. We all have our unique way of doing things, I am more
look more realistic (colour of brickwork and ageing) I used food colours
old school and still will and do use the old ways. When I started in the 80’s (I
and an airbrush. Needless to say more painting than spraying, rubbing am as old as my tongue and a little older than my teeth) I admired Lindsay John
with a slight damp cloth too as this takes some of the colour away making Bradshaw. Mary ford was another, now it’s the cake world that has changed, cake
it look more authentic and adding black where ageing occurs over time. It artists are born and wow, wow, wow!
is also a good idea to add a touch of green where necessary where moss Some of the amazing creations blow my breath away, Rosie Cake Diva, Calli
may grow (studying the pictures helps), this will take you a lot of time but Hopper …the list goes on. I can say one thing. I have made so many cake friends
the results are outstanding. over the years, I am blessed to be part of this industry.

66 | www.cake-craft.com

p66_Cake_APR16.indd 66 17/02/2016 17:43

 Chocolate decoration

Basic
How to make a chocolate collar
If you prefer simple Easter decoration, why not add a chocolate collar to a cake, then top with fruits and more chocolate,
‘tis Easter after all.

• Temper your chocolate as you want stir until it reaches 31/32C for dark • Watch the chocolate carefully as you
shine and snap. The quickest cheat’s chocolate, 30/31C for milk and 27/28C will wrap the cake once the chocolate
way is to heat at 800 in a microwave for white chocolate. Once the desired has started to set. If you can lift the
and check every 15 seconds until temperature is achieved your chocolate sheet and the chocolate doesn’t slide
melted with a few pieces left to go, is ready to use. you can work with it. If it is too set
remove from the microwave and stir it will crack (If this happens simply
until melted and thickened. • I used Green & Blacks Milk chocolate decorate with shards of chocolate, it
and for an 8in cake you will need 250g. will still look fabulous).
Or
• Fold a length of good quality baking • Fold the length of chocolate around
• Add two thirds of your broken paper to the height you desire – an the cake, ensuring contact between
chocolate to a heatproof bowl. inch higher than your cake works well. your frosting or ganache and the
Heat 2in water in a pan and place a Measure the length needed to wrap chocolate collar. Lift the paper a little
heatproof bowl on top, making sure the cake and mark inside the fold with to adhere the ends then transfer your
the bottom of the bowl is not touching pencil where the two ends will meet cake to the fridge to set for thirty
the water and allow the chocolate to (the pencil must be on the opposite of minutes or so.
melt slowly (Bain Marie method). Once the chocolate side).
smooth and molten, remove from the • Pour your chocolate along the centre • Remove from the fridge and gently,
heat and add the remaining third, up to the mark and spread into a thin peel away the baking paper. Et voila, a
pop in a chocolate thermometer and and even oblong. chocolate collar!

April 2016 | 67

p67_Cake_APR16.indd 67 17/02/2016 18:39

 Make in moments

Pretty Pinwheels You will need

Edibles:
Beautiful alone on a cupcake or in a swathe across more tiers • 50g of white modelling/flower paste
• 50g of modelling/flower paste coloured
PREPERATION Take your white modelling/ to a light pink using a gel colouring
Roll out a fairly thin long strip in both the pink flower paste and roll a fairly (I used a very small amount of
and blue. If you roll a long amount you will get a thin strip then take your Jem sugarflair pink)
Kathy Cooper
few squares, saving time if you are making lots strip cutter and place it on top, • 50g of modelling/flower paste coloured
of pinwheels. push down and you will have strips of evenly cut light blue using a gel colour (I used a
Place the strips on top of each other and stripes. You can also cut your own with a sharp knife, very small amount of sugarflair blue)
gently roll so that they bond together, you do not the strips are 7mm wide. • edible glue
need any glue for this as they will naturally stick Place four strips of white that you just cut over
together as you roll. the squares. Equipment:
• small brush to apply the glue
Cut out as many squares as you need. In this one Gently roll the rolling pin over the top of the
• square cutter 7cm
I have simply flipped over one of the squares which stripes so they bond to the paste underneath. Again,
• non-stick rolling pin
will give you two different colour combinations. you do not need to use any glue for this.
• small sharp knife
• Jem 7mm strip cutter (or you can cut your
own even strips using a sharp knife)

1 2 3
Cut out squares again from your now striped Take a square and place striped side up. Take a small sharp knife and make a cut on
modelling/ flower paste. Score a line from corner to corner making each corner but only half way down, do not
a criss cross, but do not cut all the way through, cut all the way to the centre.
you only want to mark the surface and it will be
your folding guide.

4 5 6
Place a small amount of edible glue in the Roll a small ball of fondant and place a Place the ball on the middle and your pretty
centre of the pinwheel and then take the small amount of glue in the middle of pinwheel is complete.
tip of a corner and fold inwards into the middle. the pinwheel.
Leave it raised on the edges rather than push it
flat so it keeps its 3d shape. Do this with all
four corners.

68 | www.cake-craft.com

p68-69_Cake_APR16.indd 68 17/02/2016 17:47

 Make in moments

BASIC
a t i v e fin i sh
Altern use dots
You can also nd make
ipes a
instead of str t pinwheels
do
pretty polka e
h perspectiv
too. Play wit raduating
g
and make in
nning
sizes for stu
ns.
garland desig

April 2016 | 69

p68-69_Cake_APR16.indd 69 17/02/2016 17:47

 Cake Baker

Violet and lemon

éclairs
We talk rustic cake décor with 28 year old crafter and blogger,
From Love, Aimee x 50 beautiful sweet gifts for
friends and family

Aimee Twigger. She lives in Torquay, Devon, with her partner,

Howard, and her Dalmatian puppy, Archie. Aimee has been
blogging and developing her taste, style and beautiful
photography since 2011 and we have her delicious éclair recipe
from her new book, Love, Aimee x Aimee Twigger

HOW DID YOU GET INTO BAKING AND my mum got me into baking by insisting I watched
DECORATING? the Bake Off. That’s where I found my love for Mix the icing sugar with water. Add a
small amount of food colour until you
I have always been artistic so moving from crafts cooking and it soon took over the blog. It also achieve the colour you like. (figure 2)
to cake decoration felt quite natural. At first I liked made me realise how important photography is, so
to model flowers with sugar paste, but now I like I started experimenting. My style seems to change
to use natural elements like real edible flowers, all the time and I love that it evolves with me.
herbs and fruit to decorate my cakes if I can. Styling is one of my favourite parts of the process
now, I have a room full of props and back drops.
HOW WOULD YOU DESCRIBE YOUR
DECORATION STYLE? YOUR TOP TIPS FOR GREAT CAKE SHOTS AT HOME?
I think my style is quite rustic. I like to create Sometimes I heavily style a photo and other
naked cakes where the sponge is still showing times I shoot just the cake, which is often just as
rather than clean crisp edges (although there effective. I find that a fuss-free back drop works
is usually method in the madness and the well and keeps the focus on the cake. I always use
decoration is quite symmetrical). natural light to take my photos.

DO YOU WORK WITH FONDANT? FAVOURITE CAKE RECIPE?

After a few failed attempts I like to just use Probably a red velvet one. I’m still a BIG fan of
frostings to cover my cakes. I don’t use a lot of red velvet. Spread icing along the top of each
sugar in the frosting and I like to flavour naturally éclair. (figure 3)

if I can. I tend to use cream or cream cheese and DREAM CAKE COMMISSION?
add about five tablespoons of icing sugar. Or if I Anything with edible flowers, they are so pretty.
am using a fruit flavour, I often reduce it in a pan
with some sugar and add that to sweeten it. WHAT NEXT FOR TWIGG STUDIOS?
I am thinking about the possibility of opening a
WHO INSPIRES YOU? small bakery, although it’s just in the idea stages
I think my biggest cake inspiration comes from Lily at the moment. I would also love to write another
Vanilli as her cakes are beautiful and we use very book and I have a few ideas that I am working on
similar techniques and decorating ideas. However, at the moment. On 22nd – 24th April I’m hosting
there are so many amazing bloggers that inspire a three day retreat in North Devon at a gorgeous
me too, like Linda Lomelino from Call Me Cupcake. nineteenth century manor house, which will focus
on food photography, styling and cake decorating.
WHAT WOULD BE A DREAM CAKE Lily Vanilli will be joining us so I’m really looking
COMMISSION FOR YOU? forward to it.
I would love to create a cake for Mary berry, she
is my idol. I would love to meet her and ask her
questions about cakes and baking… I bet it would
be amazing. I think I would make her a big tiered
lemon drizzle cake as I know it’s something she To keep up with events and follow Aimee’s
particularly likes. delicious blog visit www.twiggstudios.com

WHAT CAME FIRST, FOOD STYLING AND Love, Aimee x 50 beautiful sweet gifts for
PHOTOGRAPHY OR THE BLOG? friends and family is available now.
My blog came first. I started off sharing craft Pipe the pastry cream into RRP £16.99 published by Murdoch Books
the éclairs. (figure 1)
tutorials for paper flowers and other crafts, then

70 | www.cake-craft.com

p70-71_Cake_APR16.indd 70 17/02/2016 14:55:04

 Cake Baker

Violet and lemon éclairs 11/2 tablespoons lemon juice the butter has melted. Remove from the heat
21/4 tablespoons icing (confectioners’) sugar and quickly add the dry ingredients, stirring
MAKES: 12 ÉCLAIRS constantly. Using a wooden spoon, beat
Prep time: Flowers: 10 minutes, For the icing: the mixture until it forms a ball of paste
plus overnight to harden; 125g (41/2 oz/1 cup) icing (confectioners’) sugar that pulls away from the sides of the pan,
éclairs: 20 minutes Purple food colouring then return the pan to the heat and stir for
Baking time: 35–45 minutes another minute or two.
Decorating time: 10 minutes Equipment Transfer the mixture to the bowl of the
Small paintbrush standmixer and allow to cool for 5 minutes.
For the candied violets: Cooling rack Beat the eggs in another bowl. Turn on the
24 violets 2 piping bags mixer and slowly add the eggs. At first it will
55g (2 oz/1/4 cup) caster (superfine) sugar Baking tray or éclair tin look like the eggs will not mix in, but stick with
1 egg white it until you achieve a smooth, glossy paste.
For the candied violets Spoon the paste into a piping bag with
For the choux pastry: Wash the flowers and dry them gently. Place a plain nozzle (see figure 1) and pipe small
185g (61/2 oz/11/4 cups) the caster sugar in a small dish. Using a mounds onto the baking trays, leaving gaps
plain (all-purpose) flour small paintbrush, paint some egg white onto between them (see figure 2). Smooth down
11/2 tablespoons caster (superfine) sugar each flower and then dip the flower into the the top of each mound with a finger dipped
1/4 teaspoon salt caster sugar. Place on a wire cooling rack in water (see figure 3).
125g (41/2oz) butter and leave overnight to harden. Turn the oven down to 180°C/350°F and
250ml (9 fl oz/1 cup) water bake for 25-35 minutes until golden brown.
4 eggs For the choux pastry Remove from the oven and use a knife or
Preheat the oven to 19°C/375°F and line the skewer to prick a hole in each choux bun
For the pastry cream: two baking trays with baking paper. Combine (see figure 4). Lower the temperature to
250 ml (9 fl oz/1 cup) double (thick) cream the flour, sugar and salt in a bowl. Heat the 160°C/325°F and return the buns to the oven
Zest of 1/2 lemon butter and water in a saucepan, stirring until for another 5-10 minutes to dry out.

April 2016 | 71

p70-71_Cake_APR16.indd 71 15/02/2016 18:44

 Cake Baker Will Torrent

Vanilla and
Chocolate
Battenberg For me nostalgia
plays a huge part in
From Will Torrent’s latest book,
Easter celebrations
Afternoon Tea at Home
from Easter egg hunts in the
Although the origin of this marzipan-wrapped chequerboard cake is unclear,
it’s thought that the cake was named in honour of the marriage of Queen garden, to Simmel cakes with
Victoria’s granddaughter to Prince Louis of Battenberg in 1884. its torched marzipan topping
to of course eating copious
Battenberg 3. Sift in the flour, ground nuts, baking powder and amounts of chocolate. For
salt, add the milk and mix again until smooth.
me one of the most nostalgic
You will need: CAKE
200g butter, softened 4. Scoop half of the batter into one of the prepared and retro bakes is Battenberg
200g caster sugar cake pans and spread level using a palette knife. and here I’ve given the pink
4 eggs, beaten Set the remaining batter aside.
2 teaspoons vanilla extract and yellow sponges
150g plain flour 5. Bake the cake on the middle shelf of the a twist with a
50g ground hazelnuts or almonds preheated oven for about 15 minutes until golden
2 teaspoons baking powder and a wooden skewer inserted into the middle of
chocolate and
a generous pinch of salt the cake comes out clean. hazelnut one! –Will Torrent
3 tablespoons whole milk
6. Rest in the pan for 3–4 minutes, then turn out
CHOCOLATE CAKE onto a wire rack to cool. 9. Warm the apricot jam in a small pan set over
50g dark chocolate, melted a low heat. Remove from the heat before boiling
1 tablespoon cocoa powder 7. Meanwhile, prepare the chocolate cake. Add the and strain through a fine mesh sieve into a bowl.
melted chocolate to the reserved cake batter. Mix Set aside.
TO FINISH until smooth, spoon into the second cake pan and
4 tablespoons chocolate and hazelnut spread or bake and cool as above. Cover both cakes with 10. Cut the marzipan into quarters. Lightly dust
Nutella clingfilm and leave overnight. You can build the the work surface with icing sugar and roll out one
2–3 tablespoons apricot jam Battenberg now if you wish, but resting overnight piece of marzipan to an 18-cm/7” square. Brush
400g marzipan makes slicing the cakes easier. with warmed apricot jam. Lay one of the cakes on
1 teaspoon cocoa powder top of the marzipan against the edge nearest to
icing sugar, for dusting 8. To build the Battenberg, lay the cakes on the you, trim the edge of the marzipan to size, then roll
work surface and, using a serrated knife, trim the cake over in the marzipan so that all four sides
2 x 20-cm/8” square cake pans, greased and lined the rounded tops off the cakes to make them are covered evenly. Trim off any excess marzipan
with buttered baking parchment level. Spread the top of the vanilla cake with and repeat with the second cake. Set aside.
chocolate and hazelnut spread, then lay the
MAKES 20 SLICES chocolate cake on top, gently pressing them 11. Add the cocoa powder to the other two pieces
together. Trim away the sides of the cake and, of marzipan and knead to combine smoothly.
1. Preheat the oven to 180°C (350°F) Gas 4. with the help of a ruler, cut into 4 even strips. Divide the chocolate marzipan in half, roll and
Cut each of these strips in half again so that cover the last two cakes as above.
2. To make the cake batter, cream the butter and you have 8 strips each measuring roughly 18
caster sugar until pale, light and fluffy – this will x 2 cm/7 x ¾”. Flip one cake strip over onto its 12. Cut the Battenberg into slices to serve.
take about 3 minutes in a stand mixer and longer side and spread with an even layer of chocolate
by hand. Gradually add the beaten eggs, mixing and hazelnut spread. Take a second strip, rotate
well between each addition and scraping down it 180º and lay it on top of the first strip to form Taken from Afternoon Tea at Home by Will Torrent,
the sides of the bowl with a rubber spatula from a chequerboard cake. Set aside and repeat with photographer Matt Russell, published by
time to time. Add the vanilla extract and mix again. the remaining strips. Ryland Peters & Small.

72 | www.cake-craft.com

p72-73_Cake_APR16.indd 72 15/02/2016 18:45

 Cake Baker

Reader
Offer
Afternoon Tea at Home is available to
CC&D readers for the special price of
£14.99 including postage & packaging
(rrp £19.99) by telephoning Macmillan
Direct on 01256 302 699 and quoting
the reference GJ5

April 2016 | 73

p72-73_Cake_APR16.indd 73 15/02/2016 18:45

 Gluten Free Baker

Gluten Free
Sponge Cake
Doves Farm has re-designed their range of Free From baking products making it easier
for the home cook to make easy swaps for great gluten free baking.

YOU WILL NEED METHOD 4. Turn the cakes onto a wire rack to cool. When
150g butter* Preheat your oven to: cold, spread jam on top of one sponge and place
150g caster sugar 190°C/Fan 170°F/375°F/Gas 5 the other on top. Using a sieve, dust the top of
2 drops vanilla extract the cake with icing sugar. For a special occasion
2 eggs ** 1. Cream the butter, sugar and vanilla together spread some whipped double cream, or vegan
150g Doves Farm Gluten Free Self-Raising White until light and fluffy. Beat in the eggs ( or chickpea equivalent, over the jam before you sandwich
Flour flour and water) one at a time making sure each is the cakes together.
3 tbsp milk*** well mixed before adding the next one.
3 tbsp jam 2. Sieve the flour into the creamed mixture, add
1 tsp icing sugar the milk and beat well.
2 round, loose bottom, 20cm/8” cake tins 3. Divide the mixture between 2 oiled and
parchment lined 20cm/8” round baking tins.
Free From Swops Bake in a pre-heated oven for 15/20 minutes.
*150g vegan butter The cakes are cooked when they start to come
** 2 tbsp chickpea flour + 4 tbsp water away from the edges of the tin, are firm to touch
*** 3 tbsp vegan milk and a lovely golden colour.

74 | www.cake-craft.com

p74_Cake_APR16.indd 74 15/02/2016 18:45

 GET THE LOOK with
Hand painting is one of the biggest trends in cake decorating, but not everyone is a talented artist and the
worry of ruining a cake puts lots of us off trying this technique. This month we’ve come up with a couple of
simple, foolproof ways you can use to get this look and confidently produce a beautiful cake.

Painted Roses •
Materials:
Sugarsoft Roses Border
• Scalpel
• Cake Star Edible Glue
For Dusted Roses
Clean paintbrushes
• Colour Splash Food Colouring
Powders: Pine Green, Leaf Green,
Pillar Box Red and Pale Pink

For Painted Roses

• Smooth Plastic Board
• Colour Splash Brush On Paints:
Green, Yellow, Pearl, Red and Rose
Preparing the Rose motifs
Using the scalpel carefully cut a rose and leaves from the border, trim the excess sugar paste from around the leaves.

Dusted Roses
1) Dip a clean paintbrush into the Pine
Green dust. Tap off the excess dust.
Carefully brush the dust into the recesses
in the centre of the leaves.

2) With a new paintbrush, brush Leaf Green

dust from the edge of the Pine Green dust
towards the outside edge of the leaves.

3) Start dusting with the Pillar Box Red dust. On one side this should be brushed into all the recesses and lightly onto
some of the petals. Just dust most of the recesses on the other side.
4) Apply some highlights with the Pale Pink, remembering to use less on the pale side and making sure some white areas remain.

Brush on Paint Roses

You can use the plastic board like a paint
palette to wipe off excess paint from
the brush when only you need a small
amount, and also to shape the tip of the
brush, allowing you to paint finer details.

1) Use the Green dust to brush colour into

the recessed parts of the leaves.

2) With the Yellow dust, apply a small amount to the top of the leaves.
3) Wipe the excess paint from the Green dust and, use the brush to blend the edges of the green and yellow paint together
by brushing across from the green to the yellow.

4) Highlight the tips of the leaves with the Pearl dust. Clean the brush and blend across between the yellow and pearl.

5) Using the Red fill all the recesses and across some of the petals on one half of the rose. Colour into the recessed areas on
the other side of the rose. Use the Pink to add colour on the petals using more paint on the more heavily coloured side of the
rose. Clean the brush and blend the colours together.
6) Use the Pearl to add highlights. Clean the brush and blend the colours together.

www.culpitt.com

p75_Cake_APR16.indd 1 15/02/2016 18:46

 Concept to cake

Stencil
Trace or photocopy to practise your cake design and sketching.
See page 62 for more inspiration.

76 | www.cake-craft.com

p77_template.indd 76 17/02/2016 14:56:46

 Manufactured in
the UK

DGERS
Cake finishing tools for the

professional finish

Www.edgers.co.uk
Order online at www.edgers.co.uk

Tel: 01844 347147

• Classes with Tracey Mann
• Chocolate paste
• Transfer Sheets
(for chocolate/sugarpaste)
• Gift Vouchers
• Belgian Chocolate Couverture

www.traceyscakes.co.uk

Blue Ribbons
Sugarcraft Centre
The One Stop Shop For
Cake Decorators run by Cake Decorators
Blue Ribbons supply a complete range of cake decorating
supplies, including tools, icings, cutters, food colours, ribbons,
moulds and cake decorations; everything for the cake
decorator from beginner to professional.

Almost everything we
have in stock at our
East Molesey shop is
available online, but if
there is anything specific
you’re looking for and
can’t find, please either
call or email us.

Visit our website for How to Guides and details

of our cake decorating courses.
29 Walton Road, East Molesey, Surrey KT8 0DH
T: 020 8941 1591 E: blueribbons@talk21.com
W: www.blueribbons.co.uk

p77_CCDApril2016.indd 1 15/02/2016 15:40:57

 LIVE OUTSIDE THE UK?
SAVE WITH A DIGITAL SUBSCRIPTION
Beginner Floral Beginner Floral

Wafer Paper Peony 2

SIMPLE

The dramatic effect of a perfectly placed wafer/rice paper flower is enchanting. You will need
Trendy and easy to work with, I recommend you give this a try. The flowers may
not be as realistic as sugar flowers but they are ethereal and dainty and easy
Edibles:
and fast to produce once the techniques are mastered. • white wafer/rice paper x 3 A4 size sheets
(makes 1 flower)
• edible pen
"Wafer flowers are inexpensive and great fun to • piping gel
• edible glue
make, which helps with small budgets and a client • poppy red edible dust powder
• sugarpaste red/burgundy 100g
who wants fabulous floral work. Start with this
gorgeous peony and take it from there!" Enrique Rojas Equipment:
• scissors
• toothpick
• paintbrushes
• small rolling pin
• polystyrene ball 3.5cm (11/2in)
• peony petals
template

Top Tip
(page 76)

A cutter is not
necessary to do this
but it is easier to cover
the ball with a smaller
1 Roll the sugarpaste to 3-4mm to cover the
polystyrene ball. 2 Using a circle cutter, cut the sugarpaste in
preparation to cover the polystyrene ball
as shown.
amount of rolled
sugarpaste.

• CHEAPER THAN A 3 Lightly brush the polystyrene ball with

4 After removing all excess sugarpaste, roll
the covered polystyrene ball between
hands to obtain a smooth finish.
5 Dip the toothpick into edible glue or
piping gel and insert it into the covered
polystyrene ball and leave to rest whilst
working on the peony petals.

PRINT SUBSCRIPTION
piping gel, place in the centre of the
sugarpaste circle and wrap it around.
Top Tip
When making a
smaller peony,

Hint peony cutters can

be used to trace
the petals.
Piping gel is better than
edible glue for this but if
6
• FREE ‘HOW TO… GUIDES’
Using the edible pen and the
not available, edible glue peony template, trace all the
will do the job. petals on to wafer/rice paper.

50 | www.cake-craft.com March 2016 | 51

p50-53_Cake_MAR16.indd 50 20/01/2016 19:31 p50-53_Cake_MAR16.indd 51 20/01/2016 19:29

• EXTRA MEDIA CONTENT Cake Baker for Charity

Bake and share for

Cake Baker for Charity

The Great Sport

• NEVER MISS AN ISSUE

Relief Bake Off
Bake yourself proud by picking up a copy of the Great Sport Relief Bake Off booklet. Adding Sport Relief 2016
merchandise to your shopping list will help to change lives, because Comic Relief uses the money raised by the public to
give extremely vulnerable and disadvantaged people a helping hand to turn their lives around.

Double Chocolate Peanut 1. Preheat the oven to 170ºC (150°C chunks and chopped peanuts. Mix again to
Butter Cookies fan), Gas 3 and line two baking sheets thoroughly combine.
with baking paper. 5. Using a tablespoon, scoop even sized
These delicious cookies are packed with 2. Melt the dark chocolate in a mounds onto the lined baking sheets,
dark and white chocolate chunks and a heatproof glass or ceramic bowl, either leaving plenty of space between each
double dose of peanuts. The trick is not over a pan of barely simmering water, cookie to allow them to spread during
to over-bake them so they are slightly making sure the bottom of the bowl baking. Bake in batches, for 10 minutes
soft in the middle. doesn’t touch the water. Stir until on the middle shelf of the oven. Remove
smooth, remove from the heat and from the oven and flatten each cookie
MAKES: 24 BISCUITS leave to cool slightly. Chop the white slightly with a fish slice or palette knife

• NO POSTAGE FEE
125g dark chocolate, preferably chocolate into chunks and very roughly and return to the oven for a further
a minimum of 65 per cent cocoa chop the peanuts and put to one side. minute. The cookies will still be slightly
Quick Berry Muffins
solids, chopped 3. Cream the butter with the peanut soft at this point but will harden as they 1. Preheat the oven to 200°C (180°C yoghurt, then stir this into the muffin
butter and soft light brown sugar until cool – if you can wait that long. Cool the fan), 400°F, Gas 6. Line a 12-hole mixture. As soon as it is thoroughly
125g white chocolate pale and light – this will be easiest cookies on the baking sheets for a few These lovely and easy fresh fruit cupcake tray or muffin tray with combined, add the fresh blueberries
using a freestanding mixer fitted minutes and then transfer to a wire rack muffins are a great way to practise paper cases. or raspberries to the bowl and gently
100g salted roasted peanuts with the creamer/paddle attachment. to cool completely. making a creamed cake mixture. It’s a 2. Put the butter into a mixing bowl fold in so the fruit does not break up.
Gradually add the eggs, mixing well simple way to add lightness to a bake or the bowl of a food mixer and 6. Spoon the mixture into the paper
100g unsalted butter, at room between each addition and scraping that you’ll use again and again. beat well with a wooden spoon cases, dividing it equally so that they
temperature down the sides of the bowl with a or the whisk attachment until the are equally filled, then sprinkle over
rubber spatula from time to time. Add MAKES: 12 MUFFINS mixture is creamy. Gradually beat the coarse sugar crystals.
125g crunchy peanut butter the vanilla extract and mix again. 60g unsalted butter, softened in the caster sugar, scraping down 7. Bake for 20–25 minutes until
4. Add the cooled melted chocolate and the bowl every now and then. Finely golden brown. Check that the
225g soft light brown sugar mix until smooth. Sift the flour, cocoa 150g caster sugar grate the zest of the lemon into the centres of the muffins feel firm
powder, bicarbonate of soda, baking bowl and beat it in. when gently pressed. Set the tray on
2 large eggs, lightly beaten powder and a pinch of salt into the 1 medium unwaxed lemon 3. Break the eggs into a separate a wire rack and leave the muffins to
bowl and mix until barely combined bowl and beat them with a fork until cool in the tray for 5 minutes, then
1 teaspoon vanilla extract before adding the milk, white chocolate 2 medium eggs, at room temperature broken up, then beat lift them out of the tray
into the mixing bowl, and onto the wire rack to
200g plain flour 275g self-raising flour a tablespoon at a time, cool. Eat warm or at room
until the mixture is temperature on the day you
40g cocoa powder ½ teaspoon bicarbonate of soda quite soft. baked them.
4. Sift the flour and
1 teaspoon bicarbonate of soda 125ml natural yoghurt bicarbonate of soda Recipe taken from The Sport
(unsweetened, not Greek-style) into the bowl and stir in Relief Bake Off published
½ teaspoon baking powder with a plastic spatula or by Hodder & Stoughton
200g fresh blueberries or raspberries wooden spoon. (£2.50 with £2 from every
A pinch of salt 5. Squeeze 1 tablespoon copy going to Sport Relief)
2 tablespoons coarse sugar crystals, of juice from the lemon Available from Sainsbury’s or
2 tablespoons milk for sprinkling and stir this into the sportrelief.com

74 | www.cake-craft.com March 2016 | 75

p74-75_Cake_MAR16.indd 74 20/01/2016 20:03 p74-75_Cake_MAR16.indd 75 20/01/2016 20:03

SUBSCRIBE ONLINE www.cake-craft.com

CAKE_Apr16_OS/half
p80_CCDApril2016.inddpage_H.indd
1 1 15/02/2016
15/02/2016 14:48
15:07:13
 GIRLS NIGHT IN FABULOUS FLORALS FOLK INSPIRATION

World’s leading sugarcraft magazine

CO M I N G
NEXT
NEW LO O K !
E !
MONTH
7TH April 2016

NE W N A M
BEAUTIFUL
FULL OF...
• Step-by-step tutorials • Inspiration GORGEOUS
WOODLAND CUTIES • Interviews • Shopping • News FOXGLOVE FLORALS

Still the nations favourite! AND leading newsagents &

Available from... sugarcraft supplies shops

Editor: Leeanne Cooper Subscription Enquiries, Back Issues, UK Sugarcraft Shop Sales: Printed by: Warners Midlands plc
Cake Craft & Decoration Binders and Cake Craft Guides: Natalie Cole Martin Harris 01778 391000
Warners Group Publications Plc, Cake Craft & Decoration Magazine, Warners Group Publications Plc, Magazine established April 1994 ISSN 1473-0383
West Street, Bourne, Lincolnshire PE10 9PH Anglo American Media Ltd, West Street, Bourne, West Street, Bourne, Lincolnshire PE10 9PH
Tel: 01778 392427 Lincolnshire PE10 9PH We take great care to ensure accuracy but cannot accept
Tel: 01778 395046
Email: editor@cake-craft.com Tel: 01778 395162 any liability for mistakes or misprints. All prices quoted are
Email: tradeaccountorders@warnersgroup.co.uk the manufacturers recommended retail prices at the time
Email: subscriptions@warnersgroup.co.uk
Graphic Designer: Warners Group Puplication Plc Website: www.cake-craft.com American Cake Shop Distribution: of going to press - variations may occur with independent
Cake Craft Shoppe Tel: 281-491-3920 retail outlets. No responsibility can be accepted for any action
Advertising & Business Development Manager: Annual Subscription Rates: arising from information in this magazine. No part of this
Melanie Underwood www.cakecraftshoppe.com
UK £44.40 including postage publication may be reproduced without written permission.
Sweet Media Solutions Ltd Europe and Eire £57.00 including airmail postage Cake Craft and Decoration is published by We regret that we may be unable to reply personally to all
Tel: 01690 710455 USA $108.00 Canada Can $122.00 Anglo American Media Ltd. Registered Office: correspondence received. Anglo American Media Ltd© 2015.
Email: melanie@cake-craft.com Rest of the World £73.00 including airmail postage The Maltings, West Street, Bourne, Linconshire PE10 9PH
Cake Craft & Decoration, ISSN 1473-0383, is published monthly
For US and Canada call toll free 1 877 363-1310
Advertisement Copy: Publisher: Lucie Dawson (12 times a year)
or visit www.expressmag.com
Melanie Underwood lucie.dawson@warnersgroup.co.uk by Anglo American Media Ltd.
Tel: 01690 710455 Newsagent and Distribution Enquiries:
Email: melanie@cake-craft.com Paul Yeardley
American and Canadian Copies:
Warners Group Publications Plc,
Marketing Executive: Cake Craft & Decoration by Anglo American Media Ltd c/o Distribution Grid. at 900 Castle Rd Secaucus, NJ 07094, USA.
West Street, Bourne, Lincolnshire PE10 9PH
PeriodicalsPostage paid at Secaucus, NJ. Periodicals Postage paid at Plattsburgh, NY. POSTMASTER: send address changes
Clowance Lawton Tel: 01778 395046
to Cake Craft & Decoration c/o Express Mag, POBox 2769, Plattsburg, NY 12901-0239
clowance.lawton@warnersgroup.co.uk Email: pauly@warnersgroup.co.uk

p81_NEXT_MONTH_APR16.indd 1 17/02/2016 17:49

 Cake Memoir

TURN TO
PAGE 9
FOR ALL OF MAMA
RHU’S TOP TIPS
and page 36 for her

LAST CRUMBS…
brilliant Nanny
Norma design

We talk showgirls and decorating holidays with our award winning character modelling queen, Mama Rhu Strand.

HOW DID YOU START MODELLING? WHAT IS TOP OF MAMA RHU’S CAKE BUCKET LIST?
I’ve always made things from being a child, plasticine and Blu Tack even my Top of my bucket list is to write a book based on my figures, working with
dad’s putty could be moulded into things, so discovering sugarpaste was a armatures, sculpting the body and dressing the figures and most importantly for
revelation. Here was a medium that didn’t need firing like clay and was easier to people to like it and for it to be a ‘go to’ aide.
work with than polymer clay.
TELL US MORE ABOUT YOUR CAKE DECORATING HOLIDAYS?
TELL US ABOUT LOLA THE SUGAR SHOWGIRL My French Cake Breaks are hugely popular with students booking at the end of
Lola was inspired by a pin-up picture and wanting to sculpt a standing figure one break to return the following year, challenging me to develop new classes.
in high heels. She took me over 60+ hours to make and there were lots of fine They are a fun, relaxing way to spend a week learning new or improving skills in
adjustments, standing back and assessing and simply just staring and trying to sugarcraft modelling. Each week has only four ladies so they have quality time
see her with fresh eyes, which when you’ve been working on something for so with me. They are collected from the airport and from that moment on looked
long is hard to do. after, fed, accommodated, taught and entertained until we drop them back at
I was really surprised when I was awarded first in class, let alone Best in the airport at the end of the week. I love these holidays, I have met some lovely
Show. She has been a hugely popular figure and I am being requested to teach ladies and made some amazing long term friends. I have watched proudly as
her a lot, here in the UK and abroad, which is very exciting. their confidence and skills grow and as they stand back and see just what they
have made.... completely priceless.
WHAT IS THE MOST FREQUENTLY ASKED QUESTION IN YOUR CLASSES?
At the moment, where it is “where can I buy your modelling mud?” It is a mix TELL US ABOUT CAKE CARNIVAL
of sugarpaste and modelling chocolate that I use, none of my students will Cake Carnival came about on the back of the success of the Rocky Horror Sugar
use anything else. At the moment though, it has to be made as I haven’t found Show, which had grown from a small idea to beyond our expectations and was so
anyone who will produce it in bulk for me. The other most frequent question enthusiastically received by everyone who saw it. We, myself, Marie McGrath of
is “where did the name Rhu come from?” and I have to tell them it’s a craggy Marie’s Bakehouse, Laura Edwards of Mamma Jamma Cakes and joining us to form
coastal inlet in Scotland ... but that is another story all together! Sugar Show Productions, Sarah Lou Smith of Sensational Sugar Art Academy, have
kept the same amazing team of dedicated and excitable bakers, who come from
IF YOU COULD MODEL ANYONE AS A COMMISSION, WHO WOULD IT BE? all walks of life and skill sets. Our Cake Carnival is based on the vintage travelling
Iconic and maybe a bit clichéd but I’d have to say Marilyn Monroe and not sure carnivals and circuses, using this as a theme each participant translates this
I need to explain any more than that, I am sure she would be a into their own favoured area of cake making. So, we have tiered wedding cakes,
number one choice for many. novelty cakes, gravity defying cakes and lots of sugarcrafted models, it is more
about focusing on how sugarpaste can be used as an art medium. You will enter
WHO IS YOUR CAKE DECORATION HERO the big top to see the traditional circus ring with its animals and acrobats, move
AND WHY? onto the fairground at twilight with the sounds, smells and sideshows that brings.
Karen Portaleo without a doubt. When I came You will have the option to leave the exhibit at the end of this or if you dare,
across her curvy cakey sugar ladies I was you can go on to discover the beauty of the freak show and the house of horrors
hooked. I just love the style she has; vintage where the darker side of some of our bakers can be found!!
and quirky. She inspired me to work on my own
style, I didn’t think I had one, but have never
We will be at Cake International in Birmingham March 18th - 20th and
ceased to be amazed that when I think I’ve
London April 16th - 17th and we hope that visitors come away with a
done something different people recognise it
feeling that it is something they can achieve, and inspire their own part in
as mine. I think she is the one person whose
the world of sugarcraft and caking.
class I would love to take.

82 | www.cake-craft.com

p82_Cake_APR16.indd 82 17/02/2016 19:34

p83_CCDApril2016.indd 1 15/02/2016 14:35:51
p84_CCDApril2016.indd 1 15/02/2016 14:56:13