MASTERING THE ART OF BEAUTIFUL CAKES

T H E W ED D I N G I S S U E
Happily
Ev #
A f t #
Make florals
entirely
antic Cakes We Adore!
out of
buttercream! Rom

PAGE
16

PAGE
42

PLUS, LEARN
HOW TO MAKE:
SEASONAL BUTTERCREAM
LANDSCAPES

GUM-PASTE ROSES
MAY JUNE 2023 • ISSUE 444 AND TULIPS
PASSION FRUIT, COCONUT,
AND TEQUILA CAKE
 TUTORIAL
FROM OUR PARTNER
HelloACD READERS & FANS
LETTER FROM If you weren’t already blown away by cover star
THE EDITOR Dara Waitkus, you will be when you realize it’s all
made from buttercream. Her tutorial teaches the
There’s something about basics of a realistic rose that you’ll have in your
the wedding issue that’s decorating repertoire forever! But if gum paste
just so special! Each year is more your medium, we’ve got you covered there
when I begin working too. Check out the David Austin charity rose
on it with my incredible for a truly stunning presentation, realistic parrot
contributors, I can’t help tulips for a pop of spring, or little wisteria branches
but get swept up in the romance among the for a delicate touch.
pages. And though trends come and go, the Of course, we don’t stop there. We’ve got edible
tradition of a having a wedding cake stands doodles, whimsical wafer-paper and gum-paste sails,
the test of time. The tutorials you’re about to and so much more. And because wedding season
find prove that! is the biggest moneymaker for most cottage and
professional businesses, we included some very sage
advice about finding the right clients and offering
wedding cakes as favors on the big day.
So, get ready to fall in love with this issue like I did!
We’ll live happily ever after with some newfound
skills and tasty keepsake recipes. I think I’m going
to start with that tequila cake and see where the
summer takes me.
From my kitchen to yours,

We’d like to meet you…

Join our incredible community of cakers on
your favorite platform, and don’t forget
to sign up for our newsletter to stay up to
date on all things cake!
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Want to pitch an idea or just want to say hello?

Email annmarie@americancakedecorating.com.

May | June 2023 americancakedecorating.com 1

 AMERICAN CAKE DECORATING MAY/JUNE 2023 ISSUE 444

ON
8 26
THE
R
COVE

Publisher/CEO Grace McNamara

Associate Publisher Ania McNamara-Munzer IN THIS ISSUE
Managing Editor AnnMarie Mattila
Creative Director Brenda Drake Lesch CAKE TALK | 4
Copy Editor Maude Campbell
News, events, and more.
Social Media Corina E. Buzdugan YOU MADE IT! | 6
Coordinator Celebrating 1980s television.
Contributors Stephanie Ashcraft, Christina Bjorn, Scott Bradshaw, SHOPPING | 13
Aimee Hines, Eszter Kanyári, Kristen Lavallee, Seri
Lopez, Cydni N. Mitchell, Sandra Palladino, Daisy
The bridal boutique is open
Parreño, Natasha Pickowicz, Pooja Nanda Sareen, for business.
Jean Schapowal, Veronica Seta, Sabrina Siguoin,
Sharon Siriwardena, Tammy Varela, Dara Waitkus
MEET THE MAKER | 14
The Cake Girl, Kristen Lavallee,
talks shop.
Subscriptions 651-330-0574; 1 Year $19.95 SWEET BOSS | 24
Cyd Mitchell helps you find
the right clients.
ASK AN EXPERT | 40
Consider using cake as a
wedding favor.
CAKE ALCHEMIST | 50
Go out on a limb with Scott Bradshaw.
CAKE 34 56
COLLABORATION | 67
Art deco architecture made from sugar. I “DO”-ODLE | 26 SEASONAL
AmericanCakeDecorating.com
LAST BITE | 74 Grab those edible markers thanks BUTTERCREAM
Quick strawberry jam. to Jean Schapowal. LANDSCAPE | 54
Editorial Director: Please direct all correspondence, photos, and press releases to AnnMarie Sabrina Siguoin paints
Mattila, annmarie@americancakedecorating.com, or mail to American Cake Decorating, LEMON POPPY a pretty picture.
4707 Hwy 61 N #255, St Paul, MN 55110. RECIPES SEED CAKE | 32
& TUTORIALS An easy recipe from Stephanie WISPY WISTERIA | 56
Subscription Questions & Changes: Send address changes to, New Mailing Address: Ashcraft’s cookbook. Delicate flowers made
American Cake Decorating, 4707 Hwy 61 N #255, St Paul, MN 55110 or email contact@ by Veronica Seta.
americancakedecorating.com. Please notify us of address changes four to six weeks ahead of
THE REALISTIC RANG-O-NOOR | 34
time. The post office is under no obligation to forward your magazine. If the postal authorities BUTTERCREAM ROSE | 8 Get
notify us that your magazine is undeliverable, we have no further obligation unless we receive Dara Waitkus teaches the fundamentals. Poojaornately colorful with PASSION FRUIT,
a corrected address within one year. We cannot be responsible for non-delivery. The staff Nanda Sareen. COCONUT, & TEQUILA
of American Cake Decorating magazine and AIM Communications LLC have reviewed
PARROT TULIPS | 16 LAYER CAKE | 64
contributions and advertising materials with the understanding that the information is original,
Realistic sugar flowers for spring DAVID AUSTIN A sneak peek inside Natasha
accurate, and reliable, but we cannot be held responsible for such content. Please note that
some of the techniques may be suitable for private home use, but are not necessarily appropriate from Daisy Parreño. CHARITY ROSE | 42 Pickowicz’s new book.
for cakes destined for sale. American Cake Decorating magazine (ISSN 1094-8732) published Eszter Kanyári’s sugar flower makes
bimonthly by AIM Communications, LLC, 4707 Hwy 61 N #255, St Paul, MN 55110. Tel: WHITE ON WHITE a unique statement. DRESS-INSPIRED
651-330-0574; Fax: 651-756-8141. Visit our website at www.americancakedecorating.com.
WEDDING | 20 WEDDING CAKE | 70
Periodicals postage paid at St. Paul, MN, and additional mailing offices. Postmaster: Send
Sandra Palladino has a WAFER-PAPER Cake imitates clothing
address changes to American Cake Decorating magazine, 4707 Hwy 61 N #255, St Paul, MN
55110. Allow 60 days for address change. Copyright ©2023 by AIM Communications, LLC. monochrome moment. WHIMSY | 47 with Seri Lopez.
Reproduction in whole or part without written permission prohibited. Learn abstract textures
with Aimee Hines.
May | June 2023. Issue 444.
CAKE DIFFICULTY KEY

BEGINNER: INTERMEDIATE: ADVANCED: EXPERT:

2 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 3

NEWS, REVIEWS, & GIVEAWAYS NEWS, REVIEWS, & GIVEAWAYS

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Connect with the community here and on social media for irresistible
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Visit the Ateco website for all of our latest cake decorating tools and products.

4 americancakedecorating.com May | June 2023

READER GALLERY READER GALLERY
Lisa Courtney-
Rigby

YOU I ! Ina
Vica

MADE T Marce Ledesma Gomez

Katherine
Miller

Mitchie
Curran
ACD contributor Tammy Varela
recently organized a totally
awesome cake collaboration
Miluska
based on some of the most iconic Villanueva
Cavero
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Check out all these rad creations!
Iva
Rohacova Henry Ng
Tammy
Varela Gloria
Collantes

Hilda
Ccoiru

Heather Fiona McKillop

Salmon
Caines

Gabriela Doreen Zilske

Chacon
Guadalupe Ellen
Alberta Marie
Garcia Barker
Rebollo

Jean
Schapowal

facebook.com/AmericanCakeDecorating
instagram.com/AmericanCakeDecorating

6 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 7

TUTORIAL TUTORIAL

The Realistic Learn the

Fundamentals
BUTTERCREAM Before you begin rose
piping, let’s cover

ROSE The key to a successful cake is a

pipable buttercream that is slightly
some basic piping tip
positions.
1. The closed tip
position is where the
thin end of the piping
tip points inward
toward you.

firm with a smooth texture.

BY LEVEL:
DARA WAITKUS

COMPONENTS
2. The neutral tip
Edibles:
Tip: THE LOWER
position is where the
Dara Waitkus Buttercream thin end of the piping
is a mom, a tip points upward to
wife, and the Equipment: the ceiling. PETALS WILL HELP
owner of The Piping bags
Piped Peony
CONCEAL ANY
Piping tips: 4B (Wilton),
and The 124K (Ateco), and 1062 IMPERFECTIONS AS
Piped Peony (G.G.Cakraft)
Academy. Beginning her cake Flower nail
THE PETALS OVERLAP
decorating journey as a pandemic
hobby, this newly found skill quickly Flower lifter THE BASE OF THE
became an obsession, which led to FLOWER.
the development of her own unique 3. The open tip
buttercream flower piping style, position is when the
the forming of an online academy, thin end of the tip is
and an appearance on national aimed away from you.
television! Dara is an expert in piping
realistic buttercream flowers and
buttercream color matching, as well WHAT
as buttercream color theory. When YOU
she isn’t baking or teaching, Dara NEED
can be found spending quality time
with her two children that she adores.
thepipedpeony.com
facebook.com/dpipedreams
instagram.com/thepipedpeony

8 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 9

TUTORIAL TUTORIAL

PIPE THE BASE 3

PIPE THE
1. Using the 4B tip, pipe a large CENTER PETALS
base in the center of the 1. With the neutral tip position
flower nail. and the 124K tip, begin
layering petals around the top
2. Pipe a small bud in the center of the funnel, making each
of the base. center petal slightly taller than
3. Using a slightly closed tip the last.
position and the 124K tip, twirl 2. Continue layering
the flower nail slowly to create increasingly taller petals
a small hat on top of the bud. around the funnel with the
4
4. Layer 3 more hats on top of neutral tip position and the
the bud with the 124K tip. 124K tip. Make 2 to 4 layers of
center petals.
5. Using the neutral tip position,
move the 124K tip up to the 3. At this point, the flower may
center of the hat and then become top heavy. Using the
gently squeeze the bag and 124K tip, pipe buttercream
twirl the flower nail slowly to support pillars all around the
make the first funnel level. funnel to support the flower.

6. Repeat this process 2 more 5

times, moving the tip up the 1

funnel slightly to create each

new level. You should make 3
to 4 funnel levels in total.

6 2

Tip: TO ACHIEVE THE MOST REALISTIC

APPEARANCE, TWIRL THE FLOWER NAIL TO
WRAP PETALS INSTEAD OF PULLING WITH YOUR
PIPING HAND TO WRAP PETALS. FOLLOW THIS TIP
THROUGHOUT ALL THE STEPS.
10 americancakedecorating.com May | June 2023
TUTORIAL SHOPPING

3
Tip: IF YOU ARE LEFT-HANDED, USE Bridal Boutique Edit
A 1061 TIP INSTEAD OF 1062. Everything you need to make gorgeous wedding cakes this season.
3 2

PIPE THE INNER

AND OUTER
PETALS
3
1. Using a slightly open tip
position and the 124K tip,
start from behind the center Wilton 55-Piece Cake Supply
petals and twirl the flower Master Decorating Tip Set, Wilton Fondant Shaping Foam,
$38, amazon.com $8, amazon.com
nail as you move the piping
tip in a downward diagonal PIPE THE
direction, which will add LOWER PETALS
movement to your flower.
Make 2 to 4 layers of inner 1. Using a completely open tip
position and the 1062 tip, REMOVE AND
petals. PLACE THE
place the tip near the bottom
2. Using an open tip position of the flower underneath an FLOWER
and the 124K tip, layer a few outer petal. 1. Insert the flower lifter into the
taller outer petals behind the base, just below the lower Ball Tool Set,
2. Attach a lower petal to an Madison Marble and Brass Cake Stand, Satin Ice White Gum Paste,
inner petals. petals. $45, westelm.com $13, bakedeco.com $11, amazon.com
outer petal and apply pressure
3. Layer a few outer petals in a as you slowly twirl the flower 2. Gently lift the flower off the Place
downward diagonal direction nail while gradually moving base while slowly twirling the your
to create a blossoming effect. the piping tip in a downward flower nail. Place the rose on sprinkles
Make 2 to 3 layers of outer diagonal direction. exactly
the cake. Press down firmly where
petals. on the flower lifter and you want
3. To finish the petal stroke, once them!
the tip reaches the bottom slowly pull the lifter out from
1
portion of the rose, lightly underneath the flower. ACD
release the pressure on the
piping bag while continuing 1 Roxy & Rich Natural Pearl
Wilton White Sugar Pearls, Hybrid Luster Dust, Wilton Fondant Rolling Pin,
to twirl the flower nail. Repeat $6, bakedeco.com $7, bakedeco.com $7, amazon.com
this step, adding 3 to 5 lower
petals around the base of
the rose.
2
1
2

Flower Pro Blossoms Silicone

Handheld Steamer, Mold and Veiner, LorAnn Isomalt, Sprinkle Pen,
$25, amazon.com $25, katysuedesigns.us.com $15, amazon.com $23, shopsweetelizabeth.com

12 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 13

MEET THE MAKER

ACD: What is your favorite tool to

KRISTINA work with and why?

KL: One of my favorite tools is
my fondant sheeter machine. It
allows me to have a very consistent

LAVALLEE work product and creates a lot of

efficiencies while creating cakes.
ACD: How do you find your
inspiration?
KL: I find inspiration in my bakery
through the work I create with my
team and the inspiration of my
clients. Their passions and dedication
inspire me to work hard and to meet
and exceed the expectations of our
clients. My mother, Chef Margarita
Perez, is also my inspiration. At a
young age, she inspired my love for the foundations for food service ACD: What has been your biggest Cake Girl brand nationally through
food service and to start my own operations with her. I had a passion challenge so far? franchising. Both my husband, Kirby,
business. Growing up, my mom had early on in my childhood for baking KL: One of the biggest challenges and I have focused on building a
her own catering company and I and pastry and my mom played an I have been facing as my business strong brand over the past several
was always in the kitchen learning active role in pushing me to learn the continues to grow is finding talented years. Since the early years of
industry. She always pushed me to team members. With the high caliber opening our business, we have
be the best at my craft and showed of high-end cakes we do, I have to be been developing processes and
Her mother taught her to cook with me through her dedication that there selective in who I bring on my team. procedures that can be duplicated
love and always use the highest quality were no shortcuts to being the best. I focus on finding passionate people across multiple locations. We want
ingredients. that may have less experience and to continue our work and make a
She graduated high school in ACD: Tell us about your experience work closely with them. positive difference in other’s lives
2005 and went on to continue baking for Tom Brady! along the way. We are very excited
her education at the University of KL: From the moment I got the text ACD: What do you want to for the growth of The Cake Girl and
message from Leonard Fournette accomplish in the near future? look forward to continuing to connect
Central Florida Rosen College of asking about doing a fun cake for KL: One of my biggest goals in with entrepreneurs who want to bake
Since Kristina Lavallee was a young Hospitality Management. She has the GOAT, I was super excited! The the next 12 months is taking The the world a better place! ACD
girl growing up in Puerto Rico, she worked in small local bakeries, custom entire experience from designing the
always had a passion for gourmet high-end bakeries, and a wholesale cake, baking it, and then delivering
sweets. She would beg her parents to bakery. After gaining experience in it was very fun for my team and me,
take her to the grocery store just so she these environments, she knew that especially knowing that out of all
could see the cakes and baked goods. she wanted to follow her dreams of the bakeries in Tampa Bay, Leonard
She gained a lot of experience in the having her own business. In 2009, she chose us. This meant so much for me
kitchen while working side by side with opened The Cake Girl. She and her since our business was also a vendor
her mother, who is a chef and caterer. husband, Kirby, are entrepreneurs and at the Super Bowl when it was in
are in the process of building it into a Tampa. We attended the game and
thecakegirl.com national brand. got to experience a huge success
instagram.com/thecakegirl/ and win for Tampa Bay. Within an
hour or two of delivering the cake,
my phone started to blow up with
text messages and phone calls from
American Cake Decorating: their inspiration for their cake and media channels all over the United
What is your favorite thing about be able to take that and make it States wanting the details of the cake
being a baker? into a beautiful work of art that they and one of the biggest questions
Kristina Lavallee: My absolute can eat and enjoy. I also love that was “What flavor was the cake?”
favorite thing about being a baker every project is unique and different. Within minutes of the first news
is being able to use my creativity to There’s always something new and network reporting on the cake, we
help bring someone’s vision to life. I fun to work on! went viral. It was a very humbling and
enjoy listening to my clients describe meaningful experience.

14 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 15

TUTORIAL TUTORIAL

PARROTT"i#
Parrot tulips are known for their bright colors
and fringed petals. All you need is petal dust and
a few tools to re-create them!

BY LEVEL:
WHAT
DAISY PARREÑO YOU
COMPONENTS NEED

Edibles:
Daisy Parreño Gum paste: light green and light
is a graduate of yellow
culinary from Petal dust: lemon yellow,
the Center for sour apple, blackberry, and
Culinary Arts in gooseberry
the Philippines. Fine semolina flour
She first came Edible glue
across her love for decorating cakes
in 2011, when her and her husband Equipment:
visited a local cake shop for their
wedding. On that very day, she Floral wire: 16 or 18, 22, 26 or
thought how beautiful those cakes 28, and 30 gauge FORM THE PISTIL
were and got so attracted that she Dresden tool AND THE STAMEN
was so keen to learn how to make Paintbrushes 1. To create the stamen, twiddle
them. It was then that she started Angled tweezers a small amount of light green
to join cake decorating classes and gum paste on a 30-gauge
visited all possible baking exhibits Green floral tape floral wire about 1 inch
to learn from the experts. Given Veining board long. Make the top a little
the starting knowledge then, Daisy Parrot tulip cutter broader and taper to the tip.
took the opportunity to open up her Parrot tulip veiner Using a Dresden tool, make
home-based business, En Papillote indentations in the stamen.
Bakeshop. From then simple Foam pad Make 6 stamens with 2 to 3
cupcakes and cake design to now Egg-shaped mold indentions each.
creating beautiful arts in decorating Leaf cutter
cakes using sugar flowers, she was 2. Dust the lower part of the
Ball tool stamen with lemon yellow
able to be recognized at various
competitions, such as winning gold at petal dust and dust the rest
Cake Fiesta and silver at Cake Star. with sour apple. Dust the
head of the stamen heavily
with blackberry petal dust to
facebook.com/EnPapillotebyMASYS/ serve as the pollen.

16 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 17

TUTORIAL TUTORIAL

3. To create the pistil, twiddle 2b

2. Dust the middle part of the 1–5 6
a thicker piece of light green petal with sour apple petal
gum paste on a 16- or an dust and the outer part of
18-gauge floral wire. Shape it the petal with lemon yellow.
into a triangular tube, about Add more sour apple petal
1 inch long and ¼ inch thick. dust on the edges of the
Shape the top, then pinch it petal in random places.
with angled tweezers to create
the stigma. Make 3 stigma on 3. Vein the petal using the
top of the pistil. Set the pistil parrot tulip veiner.
aside to dry. 4. Place the petal on a foam
4. Combine fine semolina flour pad and use the broader
and lemon yellow petal dust. part of the Dresden tool to
Put edible glue on top of the add curls and movement.
stigma and dip it into the Starting from the tip of the
colored semolina. Dust the petal going inward, drag
3 your Dresden tool with
pistil with light green petal
dust. medium pressure. Do this on
all top parts of the petal.
5. Using green floral tape,
attach 6 pieces of stamen to 5. To mimic the shape of a real
flower, bend the lower part
Tip: LEAVE YOUR FLOWER TO DRY FOR 3 DAYS TO
the pistil. The stamen should
be a little higher than the of the petal. Dry the petal on
pistil. an egg-shaped mold. Make
6 petals in total. A WEEK, THEN STEAM THEM. THIS WILL ENHANCE THE COLOR
1 6. While the petals are in the
leathery stage of drying,
AND BLEND THE DUST EVENLY.
using green floral tape,
attach the first 3 petals
to the pistil. Then, attach ADD THE LEAVES 1–3
the remaining 3 petals in 1. Roll out light green gum paste
4&5 between the first 3. Wrap on a veining board, leaving
the stem over and over with a thick middle part for the
floral tape until it is on the wire. Using an elongated leaf
size you prefer since tulips cutter, cut out a leaf and insert
have thicker stems. a 22-gauge floral wire.
2. Using the thinner side of your
Dresden tool, vein the leaf.
2a Tip: THE VEINS HELP Starting from bottom upward,
use a ball tool to thin the edge
MAKE THE PETALS of your leaf.
CREATE TEXTURE
1. Roll out light yellow gum paste 3. Dust your leaf with
not too thin. Leave the middle AND MOVEMENT AND gooseberry or sour apple
part a little thicker for the wire
or use a veining board. Use
WILL GIVE petal dust, then slightly fold it
in the middle. Form and dry
Tip: THE VEINS HELP CREATE TEXTURE
the parrot tulip cutter to cut YOUR FLOWER A it as you want them to look in AND MOVEMENT AND WILL GIVE YOUR FLOWER
out a petal and insert a 26- or your arrangement. Make 1 to
28-gauge floral wire. NATURAL LOOK. 2 leaves per tulip. ACD A NATURAL LOOK.
18 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 19
TUTORIAL TUTORIAL

Layers of

WHITE
on
royal icing,
gum paste,
and sugar
pearls create

WHITE a stunning
all-white
display.

Wedding BY SANDRA PALLADINO

LEVEL:

COMPONENTS
Sandra
Palladino Edibles: Equipment:
started cake Royal icing Palette knives
decorating as a Confectioners’ sugar Rolling pin
hobby with her Gum paste Large peony petal veiner
grandmother
at 15 years old. Water Bowl
She had the pleasure of taking classes Sugar pearls Small flower veiner
and learning from renowned cake Egg carton or cake pop mold
decorator Geraldine Randlesome. Tweezers
Sandra’s hobby has since developed
into a passion for creating sweet
Ribbon cutter
creations for all occasions. Sandra
specializes in custom fondant cakes
and sugarcraft. She has been LAYER THE ROYAL ICING PETALS
featured in American Cake Decorating,
Wedluxe, and Elegant Wedding 1. Using royal icing and different-size palette knives
magazines. palette knives, cover the and amounts of royal icing
cake in thick painted flower to create large and small
instagram.com/sandrassweetcreations/ petals. Play around with petals.

20 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 21

TUTORIAL TUTORIAL

CREATE THE
GUM-PASTE
PETALS
2
petals on with a bit of water or
a couple dabs of royal icing.
3
Tip: FOR ADDED TEXTURE, USE A BALL
2. Cluster the petals together TOOL TO CREATE RIPPLES ON THE EDGES OF
1. Dust confectioners’ sugar in any direction or design
on the peony petal veiner you like. If the petals aren’t THE GUM-PASTE STRIPS.
and your work space. Roll completely dry, you have a bit
out some gum paste as of flexibility in movement and
thin as possible. Place the direction when applying them 1b
gum paste on 1 side of the 3a onto the cake.
veiner and the other veiner
on top. Rip off the excess 3. Using water or royal icing,
that hangs off and press apply the smaller flowers in
the silicone mold together. and around the large petals.
I use some whole flowers but
2. Carefully remove the gum- also break petals off to place
paste petal and place it in smaller areas. ADD THE
in or on top of a bowl to FINISHING
dry. Play around with the TOUCHES
petals and the directions 1
1. Apply a small amount of royal
you want them to dry in. icing onto sugar pearls and
Create as many as you attach them to the center of 2
3b
would like. the flowers or at the tip of the
3. Dust confectioners’ sugar
flower petals. I like to cluster
on the small flower veiner. them in odd numbers and use
Roll out more gum paste tweezers to apply the sugar
as thin as possible and pearls 1 at a time.
place it on top of the 2. Roll out gum paste as thin
veiner. Press the silicone as possible. Using a ribbon
molds together and rip cutter, cut out thin long strips.
off the excess gum paste. Wrap them around the sugar
Make as many as you like. pearls, petals, and flowers to
You can let these dry in fill in gaps and areas where it
2
an egg carton or a cake seems bare.
pop mold.

1 APPLY THE PETALS

3. Keep applying petals, sugar
pearls, and ribbons onto the
3
Tip: YOU CAN
1. Once all your petals are
cake until you are satisfied CREATE MANY
somewhat dry, you can start with the overall look. ACD
placing them onto your cake
DIFFERENT
with tweezers. Start with the 1a VARIATIONS
larger petals and overlap
them onto the thick royal icing USING THIS SAME
painted flowers. Stick the TECHNIQUE. EACH

Tip: DON’T WORRY IF ANY OF THE PETALS RIP OR AREN’T PERFECT. CAKE WILL BE A
UNIQUE, ONE-OF-A-
IMPERFECTIONS MAKE IT MORE REALISTIC. KIND CREATION.
22 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 23
SWEET BOSS SWEET BOSS

FINDING CLIENTS
that complements their overall
wedding theme. By building
relationships with other local vendors,
you can expand your reach and gain
4 OFFER INTERVIEW-
STYLE TASTINGS AND
CONSULTATIONS.
Cake tastings not only allow potential
community. While you don’t have
to limit yourself to that particular
niche, showcasing your expertise in
that specific design type will draw
THAT FIT YOUR new clients who appreciate your
unique style and designs.
clients to sample your cakes, but they
can also serve as an opportunity
potential clients who are interested in
your style. By positioning yourself as a

STYLE
for you to interview the couple and go-to wedding cake designer for that
ensure that you’re a good fit for each niche, you can increase your chances
3 LEVERAGE SOCIAL
MEDIA.
Social media is a powerful tool
for promoting your business and
other. Use this time to get to know the
couple. Ask questions that help you
better understand their vision for the
wedding as well as their preferences.
of booking clients who want cakes
that you’re actually inspired to create.
Attracting clients who appreciate
your design aesthetic can take some
connecting with potential clients. The tasting should be interview legwork, but it’s definitely worth the
BY CYDNI N. MITCHELL Platforms like Instagram and Pinterest style to make sure that you want to effort. Remember to be authentic to
are popular among wedding vendors work with the client just as much your design aesthetic and to focus
Are you a wedding cake designer who wants to attract more clients who and couples planning their wedding. as they want to work with you. on providing personalized service
appreciate your unique design aesthetic? Do you find yourself creating cakes portfolio, you’ll attract clients who Regularly posting high-quality photos For example, if a couple wants to each client. By following these
that don’t excite you, just to satisfy the demands of clients who don’t share your appreciate your specific style. For and videos of your cakes on these a rustic-style cake, ask them about strategies, you can build a thriving
vision? It can be frustrating to spend hours creating a cake that doesn’t align example, if your portfolio is filled with platforms is a great way to showcase their favorite flavors and design wedding cake business that allows
with your style, but the good news is that there are steps you can take to attract rustic and vintage designs, clients who your work and increase your visibility. elements that would complement you to create cakes that inspire you
more clients who are interested in your particular design aesthetic. These five are looking for a modern or minimalist Make sure to use relevant hashtags their overall wedding theme. and impress your clients.
strategies can help you book the right orders so you can feel inspired to create cake will know that you’re not the such as #rusticweddingcakes By offering personalized service
the cakes you truly want to make. right fit for their needs—and you won’t or #woodlandweddingcakes to and getting to know your clients,
waste time on consultations that won’t reach potential clients who are you can build trust and rapport
interested in your specific design and ensure that you create a cake Cydni N.

1 CREATE A PORTFOLIO
OF THE DESIGNS THAT
detail and the quality of your work.
Then, share that portfolio on your
lead to bookings. aesthetic and who are searching for
inspiration online.
that exceed their expectations. Mitchell
(a.k.a. Cyd)
INSPIRE YOU.
A visually stunning portfolio that
showcases your best work is essential
to attracting clients who appreciate
website, social media, and wedding
directory listings.
If you specialize in a particular
style, such as vintage or modern,
2 NETWORK WITH
OTHER VENDORS.
Building relationships with other
local wedding vendors is crucial for
Also, consider partnering with
influencers in the wedding industry
to showcase your work to a wider
audience. This can help you gain
5 SPECIALIZE IN A NICHE.
Focusing on a particular
niche can give you a competitive
is a bakery
consultant
and the sweet
business coach
your design aesthetic. Your portfolio make sure to include photos that expanding your reach and increasing more exposure and attract new edge and attract clients who are
clients who appreciate your unique specifically interested in your style. behind Sweet
should display a variety of styles showcase your skills in that area. your chances of booking more clients. Fest®. Based in
and designs that demonstrate The point of the portfolio is to show Attending bridal shows, wedding design aesthetic. You could also offer Whether it’s rustic-, bohemian-, or
your versatility and expertise. It potential clients what you’re capable exclusive discounts or promotions vintage-style cakes, specializing in Atlanta, GA, Sweet Fest® is an online
fairs, and other industry events is a for your social media followers to a particular aesthetic can help you company that supports the business
should include high-quality images of. If you have a clear and consistent great way to meet and connect with
that showcase your attention to design aesthetic showcased in your incentivize them to book with you. establish yourself as an expert in your needs of the sweets community
other vendors in your area. Partnering
with photographers, florists, and in the areas of professional
event planners to offer package deals development, marketing, branding,
that include your cakes can also be a and web design. By trade, Cyd
mutually beneficial strategy. Not only is an accountant and financial
does this increase your visibility, but it analyst with a master’s from the
also helps build relationships that can Kenan-Flagler Business School at
lead to referrals. the University of North Carolina at
In addition to attending events Chapel Hill. She is the co-founder
and partnering with other vendors, of the Sugar Coin Academy, an
building relationships with other online business academy for business
vendors in the wedding industry can owners in the baking and sweets
also help you gain more exposure. industry, and she is also the organizer
Consider reaching out to other
vendors to collaborate on styled of The Ultimate Sugar Show,
photo shoots or weddings that Georgia’s largest annual baking and
showcase your skills and unique sweets expo in Atlanta. ACD
design aesthetic. For instance, you thesweetfest.com
could collaborate with a wedding facebook.com/thesweetfest
planner to create a dessert table instagram.com/sweet_fest

24 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 25

 TUTORIAL TUTORIAL

I“DO”-odle
ke m a ke s fo r a unique
ca
Doodling on a adding an adorable custom
edding ca ke—and b etter!
w ke s it ev en
topper ma
LEVEL:
BY JEAN SCHAPOWAL
COMPONENTS
Edibles:
Jean
Modeling paste: white, pink, red, beige, black, and
Schapowal
brown (Cake Dutchess)
from Black sugar pearls
Cakes with Water
Character Various edible markers
is an
award- Edible white paint
winning cake artist based in Chocolate
Long Island, NY. Having been 6-, 9-, and 12-inch fondant-covered cakes
a cartooning and illustration
Various sugar pearls
major in art school, Jean has been
bringing her cartoony comic-book Piping gel
style to her cake creations for
more than 15 years. Jean competes Equipment:
regularly in cake shows across the Rolling pin
country, placing with many of her 5-petal flower cutters
entries, and contributes to many
online cake collaborations and
Ball tool
has even appeared on numerous Foam pad
TV cake challenges. She loves to Flower formers
create fun and engaging pieces, Heart cutters
cakes that “pop.” When people
Scallop and comb tool (PME)
see one of her creations, they can
say, “Oh, that’s a Jean cake!” Paintbrushes
18-inch cake drum covered in fondant
cakeswithcharacterbyjean.com
facebook.com/momschap Skewer
instagram.com/momschap

May | June 2023 americancakedecorating.com 27

TUTORIAL TUTORIAL

Tip: INSTEAD OF MODELING PASTE, YOU 3

of white modeling paste on 4
WHAT top of the bride to create her
YOU veil.
NEED CAN USE GUM PASTE OR FONDANT MIXED 3. Using a black edible marker,
WITH TYLOSE POWDER. make eyelashes.
4. To create the groom’s tux,
2. Using a bone tool, make add some black modeling
2
holes in both heads for the paste around the white.
eyes and add black sugar 5. Create a small red bow tie on
pearls. the tux.
3. Place a small piece of pink 4
6. Using black modeling paste,
modeling paste where the create the groom’s hair and
mouth will be. Using the eyebrows. 5
scallop and comb tool, press
to create the mouth on the 7. Using some white and pink
bride. modeling paste, create a little
PREP THE boutonnière.
FLOWERS AND 4. Using black and pink
HEARTS modeling paste, create the
mouth on the groom. 1
1. Beginning a day or so earlier 3
than you plan to assemble 5. Add some small lighter 5
your cake, roll out white pieces of pink modeling
modeling paste and cut it with paste for the cheeks and
various 5-petal flower cutters. then, with a little bit of
water, attach both heads to 6
2. Using a ball tool, work the stacked hearts.
the edges of the petals on a
foam pad. 1
3. Repeat Steps 1 and 2 with 2
pink gum paste. Place them
all in flower formers to dry.
4
4. Cut out pink, red, and white
hearts for the topper and ADD THE
stack them. Set them aside COUPLE’S
to stiffen up. DETAILS
1. Add a small bit of beige
1 modeling paste for the 7

2
neck of both the bride and 3
groom. Wrap a small piece
of white modeling paste
around the neck of the bride
MAKE THE BRIDE and start creating the bride’s
AND GROOM hair in any style with brown
1. For the heads, roll out 2 golf modeling paste.
ball–size pieces of beige 2. Add brown eyebrows, white
modeling paste and flatten earrings, and a small stripe
them slightly.

28 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 29

TUTORIAL TUTORIAL

FINISH THE 3 4
synonyms for the word pearls, create the centers of
TOPPER “marriage,” and any cute all your flowers. Attach them
1. To form a bouquet, create a
wedding- or romantic-themed with a little piping gel.
teardrop shape out of white doodles.
4. Attach the flowers how would
modeling paste and flatten 2. Stack the cakes and figure out like them to appear on your
the rounded end. the placing before securing all cake. ACD
2. Using a small flower cutter,
of the tiers.
make several pink flowers. 1
1a
3. Using a little bit of water,
place the bouquet between
the bride and groom. Attach
the flowers by doing the
same.
4. Using some edible white
paint, add accents to the eyes
and to the centers of all the
flowers.
1b 2
5. Using a small heart cutter, cut 5
out various pieces of pink, red,
and white modeling paste.
6. Melt some chocolate and
attach a skewer to the back of
the heart topper. 3
7. Using a little bit of water, 6 2
attach some of those small
colored hearts to the topper.

ADD THE FINAL

DOODLE DETAILS
THE CAKES 1. Attach the topper to the cake.
1. Take various colors of edible 2. Take the set flowers and stack
markers and begin decorating them to create dimension.
the cakes and the cake
drum. Use romantic sayings, 3. Using various-size sugar

30 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 31

BAKE THE BOOK BAKE THE BOOK

LEMON
POPPY SEED CAKE
BY STEPHANIE ASHCRAFT

LEVEL: GLAZE greased and floured bundt

⅓ cup lemon juice pan and bake 50 minutes.
Makes 16 servings 1⅓ cups powdered sugar 3. Invert hot cake onto a
platter. Mix lemon juice
Ingredients Instructions with powdered sugar.
CAKE 1. Preheat oven to 350 degrees. Pierce the top of the cake
generously with a fork and
1 lemon cake mix 2. In a large bowl, mix all cake pour icing onto hot cake.
1 small box lemon instant pudding ingredients together until Allow icing to soak into
2 tablespoons poppy seeds smooth. Pour batter into a cake 5 minutes. ACD
4 eggs
¼ cup vegetable oil
¼ cup applesauce
1 cup water

HELPFUL HINTS
• Always beat cake batter with an electric mixer for at
least 2 minutes.
• Always grease and flour the cake pan or spray it with oil.
• Bake cakes on the middle oven rack, never on the top
or bottom racks.
• To see if a cake is done, insert a toothpick into the
center—if it comes out clean, it’s done. If the cake springs
back when touched, that also means it’s done.
• The first time you try a recipe, check the cake 5 minutes
Excerpted from 101 Things to Do before its minimum cooking time ends—each oven
with a Cake Mix by Stephanie heats differently.
Ashcraft. Copyright 2023.
Published with permission from
Gibbs Smith.

32 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 33

TUTORIAL TUTORIAL

This cake translates to “glistening beauty” and is

inspired by the vibrant and ornate details of an outfit.

RANG-O-NOOR BY POOJA NANDA SAREEN

LEVEL:

COMPONENTS

Edibles: Parchment paper

Fondant: navy blue, fuchsia, Pencil
emerald green, light pink, Measuring scale
burnt orange, and yellow
(Magic Colours) X-Acto knife
Gold sugar paste (Sugar Paintbrushes
Shine India) Arabesque mold (Marvelous
Molds)
Vegetable shortening
Agadir mold (Redesign with
Piping gel Prima)
Gold luster dust (NY Cake) Small floral silicone mold
Vodka Floral foam stamp
White pearl dragées Rolling pin
Equipment: Pearl radiance mold (Marvelous
Strip cutters: #2 and #3 Molds)
for
Inspiration ke (Caking It Up)
Pooja’s ca

Pooja Nanda Sareen, from Sugar Fancies by Pooja, is an

international award-winning cake artist from New Delhi,
India. Her cakes are renowned for their novelty, elegance,
and intricate design with a flair for craftsmanship. Her
versatile works include mainly couture cakes, sugar
flowers, chandelier cakes, and wedding cakes with the
use of various skilled techniques. She is also known as
one of the predominant instructors in the cake industry of WHAT
India, as well as across the globe online. YOU
NEED
facebook.com/sugarfanciesbypooja
instagram.com/sugarfanciesbypooja

34 americancakedecorating.com May | June 2023

TUTORIAL TUTORIAL

MAKE THE 1 5 7b
apply them vertically between 3b
MIDDLE TIER the joints of the colored
fondant and then another 2
1. Using a #2 strip cutter,
gold strips in between.
cut strips of all 6 colors
of fondant and set 7. Apply 1 more layer of navy
them aside to dry for 30 fondant pressed in the agadir
minutes. mold.
2. Repeat the same process 8. Gently rub gold luster dust
with gold sugar paste. 4
all over the navy fondant
8 borders.
3. Using a pencil and a
measuring scale, draw
1a
a chevron pattern on 2
parchment paper. Flip the
parchment paper over and 6a
apply a very thin layer of
vegetable shortening all 5
over the paper.
4. Apply the fondant strips
and alternate them with 9
the gold strips to create a
pattern.
5. Once all the strips are
done, cut the extra from 1b
the sides, aligning the 3 6a
chevron pattern.
6b
6. Continue applying the MOLD THE
strips until the parchment BOTTOM TIER
paper is covered.
1. Add navy fondant to the
7. Brush the surface with arabesque and agadir molds.
piping gel, wrap the 6b
chevron pattern around 2. Remove the molded pieces of
the cake, and gently fondant and attach them to 2
massage it all around. the bottom tier.

8. Carefully remove the 3. Using any small floral silicone

parchment paper from the mold, create different-size
cake to reveal the chevron 4
flowers in all 6 fondant colors
pattern. and apply them in clusters.
7a
9. Dilute some gold luster 4. Apply another layer of the
dust with vodka and paint navy fondant molded in the 3a 7
the mixture over all the arabesque and agadir molds.
golden strips to achieve a 5. Take more 1-inch fondant
brighter look. strips of all 6 colors and apply
them horizontally. Create 2
layers.
6. Using 1-inch thin gold strips,

36 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 37

TUTORIAL

8
it with some gold luster dust. 3

3. Apply small flowers in colored

fondant on top. Allow them to
rest 5 to 10 minutes.
4. Apply the fondant onto the
cake and repaint the raised
pattern with more gold luster
GRAB A
PRINT
dust for extra shine.
ADD THE MIDDLE- 5. To create a brooch, add pearl
TIER SEPARATOR white dragées into the pearl 4
1. Add navy fondant to the radiance mold and then press

OR
arabesque mold and attach it a piece of navy fondant into
to the middle-tier separator. the mold.
2. Rub gold luster dust over the 6. Remove the brooch from
pattern. the mold, dust it with gold
3. Apply 1 more layer of navy
fondant pressed into the
agadir mold to the bottom of
the middle tier.
luster dust, and attach it to
the cake. ACD

1
5a
DIGITAL
1
ISSUE!
2a 5b
2

6a

2b
FINISH WITH 6b
THE TOP TIER
1. Roll out navy blue fondant
and then press it with a floral
foam stamp.
2. Cut the fondant in a shape of
a blouse neckline and then rub

38 americancakedecorating.com May | June 2023 AmericanCakeDecorating.com/shop

ASK AN EXPERT ASK AN EXPERT

DoYourself a BY CHRISTINA BJORN

FAVOR
A wedding cake is not
just a dessert: it is
a reflection of the
couple’s love story
SAVE THEM MONEY.
Instead of spending money on
both a wedding cake and individual
guest favors, they can combine the
add personalized stickers or ribbons.
The packaging can be an extra-
special touch.
Mark & Jenna
Marshall
table 8

and an important aspect of any two. This can significantly cut costs, STAY FLEXIBLE WITH SIZES.
wedding reception. The design, especially if they’re working with a You can choose to provide slices, mini
taste, and flavor of the cake all tight budget. It is a practical option cakes, or even cupcakes. Wedding
play a vital role in creating a that allows you to provide guests cakes as guest favors offer a
memorable experience for guests. with a delightful treat to enjoy and multitude of options to choose from,
However, traditional wedding take home, while also serving as a including a vast array of flavors and
cakes can be expensive and centerpiece that reflects the couple’s designs that cater to various tastes
adding individual guest favors to love story. and preferences.
the budget can become an added
expense. This is where wedding SPECIALIZE WITH CUSTOMIZE FLAVORS. can choose from a range of designs, extra left over. The wedding cake can This provides a way for couples to be
cakes as guest favors come in as PACKAGING. With the ability to customize the cake including intricate frosting patterns, also be served along with a faux cake mindful of guests with food allergies
a practical and budget-friendly Whether you choose to package to fit the wedding theme, couples can edible flowers, or personalized or on its own. This way, the couple and still offer a sweet treat that
option to offer to clients. Here, we slices or mini cakes in individual choose from classic flavors like vanilla messages to create a unique and can enjoy an elaborate wedding everyone can enjoy.
explore the benefits of suggesting boxes or bags, create a dessert and chocolate or opt for more unique unforgettable wedding favor for cake design but keep the number of
to use a wedding cake as guest charcuterie with other sweets like options such as lavender, rose, or their guests. servings close to what they need for CUSTOMIZE, CUSTOMIZE,
favors as well. macarons, cookies, or chocolates or champagne. Additionally, couples a smaller guest count. In addition to CUSTOMIZE.
DOUBLE THE DECORATIONS. being a practical solution, serving You can choose to decorate the
Cake favors can also double as the wedding cake alongside a faux slices or mini cakes to fit the wedding
decorations. You can place the cake can also add to the overall theme. This can include adding
Christina Bjorn is an international award-winning cake artist, cookbook author, and the owner slices, mini cakes, or cupcakes on a aesthetic of the reception. The personalized messages or designs or
of Not Your Nana’s Bakery. She has traveled the world and across the country to compete in cake table along with the wedding cake wedding cake is often a visual focal incorporating the wedding colors into
competitions and is a highly celebrated baker with many awards and accolades. Along with winning as a display or use them as seat point of the reception and displaying the cake’s frosting or decorations.
Sugar Rush, the popular Netflix series, she has been featured on Food Network as a competitor assignment markers for guests. This it prominently can enhance the It is a thoughtful and personal way
and a judge. Christina serves on the board of directors for the Ultimate Sugar Show and is a Sugar not only serves as an eye-catching ambience of the event. to thank guests for attending the
Coin Academy Ambassador. She has worked with a wide range of people from corporate events display, but it also helps guests find wedding and serves as a lasting
and celebrity clientele; however, at the heart of her business is weddings and it is what she is truly their seats. CATER TO ALLERGIES. memory of the special day.
passionate about. She is also part of the sweets industry duo Bake Girl Magic and serves as the host With wedding cakes as an alternative Turning a wedding cake into
and head judge for the largest dessert competition in the U.S., Dessert Wars. Christina has also REDUCE WASTE. to traditional favors, there are guest favors is a creative, budget-
been a judge on Food Network’s Buddy vs. Duff and won the Food Network Canada’s The Big Bake and Netflix’s Sugar Rush. When it comes to wedding cakes, no limitations on flavor options. friendly, and convenient option that
many couples face the challenge of Especially if there are allergy guests will love. With a wide range
notyournanasbakery.com trying to balance design and size to concerns for your guests, you can of packaging options, flavors, and
facebook.com/notyournanasbakery ensure there are just enough servings offer a variety of flavors to ensure designs, it’s easy to customize the
instagram.com/notyournanasbakery for all their guests and not too much that everyone’s tastes are catered to. cake to fit any type wedding. ACD

40 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 41

TUTORIAL

DAVID AUSTIN
Charity Rose
This type of rose can be a unique statement flower
on a small intimate wedding cake. Try it with metallic
gold leaves for an ultra-modern look.

LEVEL:
WHAT
BY YOU
ESZTER KANYÁRI COMPONENTS NEED

Edibles:
Gum paste: peach and light
Inspired by green
the cakes
and sugar
Edible glue or water
flowers by Petal dust: peach and dark
Maggie khaki
Austin back
in 2013, Equipment:
Eszter 2-inch Styrofoam ball
Kanyári 18-gauge floral wire
decided she wanted to do
Green floral wire FORM THE CENTER
something similar but struggled
Rolling pin 1. Cut the Styrofoam ball in half.
to find resources to learn. Finally,
With your fingers, remove
in 2018, the designer, economist, Nonstick board the center of 1 half to create a
and event planner working Rose petal cutters: small, bowl shape.
at a multinational company medium, and large
found Petra Hajnal’s workshop Foam pad 2. Cut an 18-gauge floral wire
where she could acquire the basics in half and fold it into a “U”
of sugarcraft and develop her style Ball tool shape.
with the help of various training Dresden tool
videos, books, and magazines. Small scissors 3. Push the ends of the wire
Eszter now wants to teach through the bowl shape near
Rose petal veiner the center.
and share her acquired sugar
knowledge. Paintbrush
4. To create a stem, twist the end
sugarcraft.hu parts of wire together under
facebook.com/sugarcraftbyeszterkanyari the bottom.
instagram.com/sugarcraftbykanyarieszter

42 americancakedecorating.com May | June 2023

TUTORIAL

5. Wrap the wires with green 7. Repeat Steps 1 through 6. You

5
floral tape. will need 4 bunch batches to
fill up the center.
6. Roll out some peach gum
paste on a nonstick board,
cover the sphere, and secure 1&2
it with edible glue or water.
Push and smooth the paste
with your hands. Let the
flower center dry.

1 6

3&4

2
ADD THE
INNER PETALS
5
1. On a nonstick surface, thinly
roll out some peach gum
paste and cut out some petals
with a small rose petal cutter.
2. Place the petals on a foam
3
pad and soften the edges with
a ball tool. Then, use your
Dresden tool to add veining
texture at the edges. 6

3. Stick 2 of the petals together,

leaving some space on the
top.
4. Fold the petals in half and,
with your fingers, press them
4
together at the bottom.
5. Using small scissors, cut the 7
bottom edge of the folded
petals.
6. Stick 5 sets of the folded
petals together into a bunch.
Using edible glue or water,
place the petal bunch onto the
flower center.

44 americancakedecorating.com May | June 2023

TUTORIAL TUTORIAL

Tip: IF THE GUM

PASTE HAS STARTED
TO DRY, ADD SOME
EDIBLE GLUE OR
WATER TO ADHERE WAFER-
THE PETALS TO
EACH OTHER. PAPER
ADD THE
OUTER PETALS
1. On a nonstick board, roll out
some peach gum paste and
WHIMSY
BY AIMEE HINES
cut out 5 to 6 petals with a
medium rose petal cutter. Create abstract
2. Place the petals on a foam textures and
pad and soften the edges with movement with
a ball tool.
wafer paper to form
3. Press the petals into the rose
petal veiner. feathers and lace
4. Attach the petals 1 at a time
for a unique cake
around the base of the center. ADD THE design.
1
5. To create a second layer, FINISHING
repeats Steps 1 through 4. TOUCHES
LEVEL:
1. Take a peppercorn-size
6. Repeat Steps 1 through 5,
piece of light green gum
using the large petal cutter to paste and roll it on a COMPONENTS
create 2 more layers. nonstick board.
Edibles:
2. Make 5 to 6 pieces of rolled 2
3
gum paste and glue them Wafer paper
together. Water
Edible glue
3. Glue this piece into the
center of the flower. Gold or pearl dust
4. Highlight the bottom part Equipment:
of the petals with peach 3&4 Scissors or herb shears
4–6 petal dust and, for a rustic
look, add some dark khaki Steamer
petal dust to some of the Paintbrush or water brush
large petals. ACD Blender
Nonstick frying pan

46 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 47

TUTORIAL TUTORIAL

Tip: IF NEEDED, YOU CAN USE A 2b

MAKE THE
EDIBLE LACE
2 3b

TEMPLATE TO MAKE SURE ALL OF THE 1. Combine 15 grams of wafer

paper and 150 milliliters of
SHAPES ARE THE SAME SIZE. water in a blender.
2. Cook the mixture in a
MAKE THE 1a nonstick frying pan on
EDIBLE medium heat to create
FEATHERS 3 bubbles and dehydrate
1. Cut water paper into the paper, forming a lace 3a 4

elongated football shapes. texture.

Cut as many as you need 3. Remove the lace from the
to cover the perimeter or a pan and break it into pieces
quadrant of the cake. to apply it onto the cake.
1b
2. Use scissors or herb shears 4. Finish this off with edible
to snip feathered edges on gold or pearl dust. ACD
your wafer paper. To give
variation, you can keep some
of the edges smooth.
4a
3. Steam the wafer paper and
curl the edges gently to place
them in a pattern on the side
of your selected cake tier.

Tag us inYour P hotos!

2a
4. Adhere the wafer paper
with water or edible glue.
Use a paintbrush or water
brush to assist you in gluing
the paper.

4b FOR A CHANCE TO BE FEATURED

ON OUR INSTAGRAM FEED
Aimee Hines is a sugar artist in the Baltimore, MD,
region specializing in novelty cakes, sugar cookies, and
luxury desserts. She has been baking since childhood,
where she learned the basics. Aimee is a physical and
occupational therapist and has incorporated her love
of baking into her work as a rehabilitative clinician. She
was affectionately called “Cake Doctor” by her siblings,
which is when she coined Cake Doctor Aimee by Aimee
Jay. Her love of confectionery art grew while reading books, watching cake
shows, reading magazines, attending classes, and participating in Maryland
ICES. Today, she is continuing to advance her skills in hyperrealistic art,
sculpting, piping, and painting.

cakedoctoraimee.com
facebook.com/cakedoctoraimee
@americancakedecorating
instagram.com/cakedoctoraimee

48 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 49

THE CAKE ALCHEMIST

SO COOL,
YOU

KNOT BY SCOTT BRADSHAW

BELIEVE
Y ears ago, I manipulated
a rotisserie air fryer so it
would work with the door
open because I wanted to make a
baumkuchen. A baumkuchen is a
German spit-roasted cake, which
pour batter over a round spit roast
in front of a fire and add layers as
the batter cooks. The cake is hollow
down the middle and sliced into
bite-size pieces. I was quite happy
with myself for figuring out how to
explaining something about causing
fires and using appliances in ways
expressly against manufacturer rules
and something about lawsuits. Blah
blah blah… you know.
In hindsight, she was correct,
translates into “tree cake” or “log make it and wanted to do an article because on my first attempt to bake a
cake,” and is wildly popular in Japan on making it for this magazine, but baumkuchen for myself in the air fryer
as a wedding cake. The idea is to my editor at the time said “No,” rotisserie oven that I manipulated
into running with the door open, it
overheated and some minor plastic
Scott Bradshaw is the owner of sevenravensbakehouse. around the edge melted a little bit
com, an entertaining blog which strives to get people to and released noxious clouds of toxic
look at food and recipes in a twisted way … as twisted as smoke, but I digress…
an old phone cord. Scott grew up in Texas, and has lived
in Arizona, Nevada, and Missouri. He makes Plainville, GOING OUT ON A LIMB
MA, his home these days with his saintly husband and a Never being one to casually give up
bossy little Pomeranian. on something that roots itself into
sevenravensbakehouse.com my brain, I finally devised a safe-ish
tiktok.com/@goosecaboose70 way to make a baumkuchen—and

50 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 51

THE CAKE ALCHEMIST THE CAKE ALCHEMIST

ŠAKOTIS CAKES ARE TRADITIONAL IN LITHUANIA FOR SPECIAL limbs just moving my cake from on its side on top of two concrete
room to room to photograph it. I blocks used in firepits, which I
EVENTS, ESPECIALLY WEDDINGS AND CHRISTMAS, AND ARE DRESSED gladly ate them, don’t worry. purchased at Lowe’s. I clamped the
wooden spit roast holders on to
UP WITH CHOCOLATE, SUGAR FLOWERS, OR REAL FLOWERS BRANCHING OUT my counter with towels under them
PLACED IN THE HOLLOW CENTERS. To make a baumkuchen, a spit and I plugged in the grill.
roast spins at normal rotisserie
speed, but for šakotis, it needs to DON’T GET STUMPED
I upped the ante a bit by not just really be moving fast enough to The time to get my šakotis on had
shooting for the log cake but going sling the batter off. I couldn’t find a finally arrived. I figured it would
for the entire tree. Last month, I sold rotisserie that was fast enough to be an easy 30 minutes. Turns out
the editor on the fact that I could use, so I decided to use a home- I was wrong. It took days to figure
make a šakotis (sha-ko-tis), which is built crank spit roast. I made it out the speed and cranking motion
a tree branch cake from Lithuania. from 1-inch copper pipe because needed to cause the branches to
Šakotis dates from the 16th copper was easy to find and easy form. I had to figure out when to
century and was once baked on to cut with a pipe-cutter tool. I used spin it vigorously, when to spin it
tree branches in front of a fire. two 90-degree elbows to make a violently, and when to slow it all
It also is known as a raguolis crankshaft. I made two wooden down, and just be a rotisserie for it.
cake, which means “spiked” holders, which the crankshaft easily Always crank the spit roast so that
or “horned.” Šakotis cakes are set on and an indoor electric grill the batter flies away from the heat
traditional in Lithuania for special I purchased online. I set the grill source. There will be blisters.
events, especially weddings and
Christmas, and are dressed
up with chocolate, sugar flowers,
or real flowers placed in the ŠAKOTIS TREE 2. Secure parchment paper to 2a
hollow centers. the spit roast. (Aluminum
The cake itself is so unique. The BRANCH CAKE
tape for HVAC works well.)
texture is something like a bagel— INGREDIENTS Place the spit roast in front
slightly chewy and tender at the of the heat source. Place a
same time—and the flavor is a 4½ cups butter
5 cups sugar large pan in front to catch
cross between a funnel cake and batter as it spins off. Using
a waffle with a lemon tingle if you 36 eggs
10⅓ cups flour the back of the ladle to 2b
add the lemon zest. It is not highly spread it, lay down the first
flavored but something that’s 3 cups sour cream
Zest of a lemon (optional) ladle of batter onto the spit
addictively delicious. The cakes are roast in a thin even layer.
made on special cones or rods in Continue adding ladles
specialty ovens. INSTRUCTIONS of batter in a stream to
First, I’d like to say, if you have 1. Cream the butter and create ridges. The spit roast
access to traditionally made šakotis sugar together until it is should move clockwise to
cakes, just buy them. I always feel it light and airy. Add the throw batter drops away
is best to let the people who know eggs, 1 at a time, beating from heat source and into
what they are doing do what they until all traces of egg are a large collection pan
know. Let the people steeped in gone before adding the where it can be scraped 2c
their own culture do their thing. next egg. Alternate adding back up and used again.
It’s a beautiful thing. Also buy the flour with the sour As cake spins and bakes,
them because they are a pain in cream, then fold in the “limbs” will begin to 2d
the “asilas” to make. Be warned, lemon zest, if using. form. Keep adding ladles
though: Shipping šakotis is not of batter until the cake
always a good option because of reaches desired the size or
its delicate nature. I broke several the batter is used up. ACD

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 TUTORIAL

SEASONAL
BUTTERCREAM
LANDSCAPE
Fresh flowers on a cake decorated with
buttercream foliage and a piped landscape create
a magnificent mixed-media wedding cake.

BY
LEVEL: ADD THE BASE
SABRINA SIGUOIN FOLIAGE
1. Add a base layer of plain
COMPONENTS buttercream onto your cake.
Place it in the refrigerator
Edibles: for a few minutes while you
Sabrina Buttercream
Sigouin,
mix the gel food colors with
cake designer Cake, filled and crumb-coated buttercream on a paint
and owner Gel food colors: sky blue, neon palette.
of La Belle green, brown, green moss, 2. Using an offset spatula,
Pâtissière, pink, purple, and yellow place some spots of sky blue
was an gel food color on the white
interior Equipment: base and spread it to create
designer for seven years before she Paint palette a sky.
decided to return to school to follow
Offset spatula 3. Using a spatula palette
her pastry dreams in 2015. Since
2016, Sabrina has created her own Spatula palette knife knife, apply some neon
custom cake company, enjoyed Parchment paper green gel food color to
Canada’s Baking and Sweets Show Piping bag create a leaf. Take a little bit
as an award winner in 2019, and of buttercream on an angle
Star tip #24 on the back of knife and
most recently was a Food Network
competitor in 2021. apply it on a diagonal.
labellepatissiere.com 4. Continue to add leaves to
facebook.com/labellepatissiere create layers of foliage.
instagram.com/labellepatissiere

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TUTORIAL TUTORIAL

9. Finish the flowers by piping

1 4b
yellow buttercream in Want to create this more
the center from another advanced look, continue with Step 3
parchment-paper cone. ACD to add this look to your cake.

1a

2a

CREATE THE 1b
LANDSCAPE
1. Using an offset spatula, place
2b some spots of sky blue gel
food color on the white base
and spread it to create a sky.
2. Apply some neon green gel
food color along the bottom 2a
with your spatula. Spread
the buttercream to create
the grass.
3a
3. Create a cone out of
parchment paper and place 4a 6a 8
brown buttercream inside of it.
4. To create tree trunks and 2b
branches, pipe the brown
buttercream.
5. Using another cone
3b
of parchment paper, 4b
apply small dots of green 6b 9
moss buttercream to form
leaves.
Continue here to
6. With the same cone and add the advanced
color, make lines to create the landscape look.
grass and higher foliage.
4a 5
7. To make tiny flowers on the 3
landscape, fill a piping bag 7
fitted with star tip #24 with
pink buttercream.
8. With the purple buttercream
in a parchment-paper cone,
make small dots to create
gladioli.

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TUTORIAL TUTORIAL

WISPY
Delicate flowers create a thoroughly modern and romantic look.

BY VERONICA SETA LEVEL:

COMPONENTS

Edibles: Scraper (Flower Pro by Katy

Gum paste: white and light green Sue Designs)
(Satin Ice) X-Acto knife
Veronica Seta
Edible glue Blossom mold and veiner
is a multi- (Flower Pro by Katy Sue
award-winning Petal dust: lime, lemon yellow,
pink, lavender, African Designs)
cake artist from
Naples, Italy. violet, apple green, foliage Small scissors
She is most green, brown, and aubergine Makeup sponge
known for her stunningly realistic (Sugarflair) Ultimate petal veiner (Flower
sugar-flower arrangements and Airbrush colors: green and yellow Pro by Katy Sue Designs)
classic design aesthetic. Veronica (Cassie Brown) Companion tool (Flower Pro
enjoys sharing her passion for cake Edible glaze by Katy Sue Designs)
artistry with others and travels
internationally to teach at cake
Wedding foliage mold and
Equipment: veiner (Flower Pro by Katy
shows. She is an ambassador for Sue Designs)
many companies in the industry Floral wire: 20, 22, and 28 gauge
and has been featured in many (Hamilworth) Paintbrushes (Cerart)
notable cake magazines and blogs. Floral tape: white, pale green, and Airbrush
brown (Hamilworth) Tissue
facebook.com/veronica.seta.33 Size guide (Flower Pro by Katy Wire cutters
instagram.com/veronica_seta Sue Designs)
Steamer

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TUTORIAL TUTORIAL

CREATE THE 2. Remove them from

Tip: KEEP THE GUM PASTE PIECES IN

1 6
CENTER the mold and use a
companion tool to widen
1. Cut 28-gauge floral wires into the petals into a heart
thirds. Wrap the end of each A PLASTIC BAG TO AVOID THEM DRYING shape. Press the petals
wire 4 times with white floral into the petal veiner to vein
tape. Bend 1 end to make a OUT WHILE YOU WORK. both sides.
hook and wrap them again 4
more times. Continue to wrap 3. Cut the petals at the center
the wire ⅔ of the way down. down ⅓ of the way with
2a 4 scissors. Soften the heart
2. Mold a small amount of white shape with the shaft of the 2 7
gum paste into a tiny ball the companion tool.
size of #8 on a size guide and
then form a little sausage 4. Turn the petals over onto
shape with a scraper. your makeup sponge and
brush edible glue on the
3. Cut the sausage into 4 parts, pointed end. Place the
then cut those into 4 more center of the flower in
parts each to get 16 pieces. the petal and then pinch
4. Make cones shapes out of the around them. Open them 3 8
6 pieces and press them into 5 up like wings and leave
the petal cavity closest to the them to dry completely for
large leaf of the blossom mold. 4 flowers and partially dry
2b for 5 open petals.
5. Remove them from the mold
and, following the veining 5. Mold 5 small balls of white
on the petals, define the gum paste to the size of #5
edges with a pair of small on a size guide.
scissors. Turn them over onto 6. Press the gum paste into
a cosmetic sponge with the the cavity of medium silver 4
smooth side toward you. dollar eucalyptus of the
Brush edible glue over each 6
wedding foliage mold.
petal and position them on
Step 1’s floral tape bud toward 3a 7. Remove the petals from
the wide end. the mold and press them COLOR THE
in the petal veiner. Turn FLOWERS
6. Close the petal and pinch to the petals over and frill the
fix the edges. Set it aside to 1. Mix lime and lemon yellow
edges with the companion
dry. Repeat to create 6 buds. tool. Place them on the petal dust colors and
makeup sponge and vein lightly color the top center
them down the center of the open flowers. Mix
5
1 with the needle end of the white petal dust with a
companion tool. little bit of pink, lavender,
and African violet and
3b ADD THE 8. Brush edible glue at the color the front and back
SECOND PETAL base of the petals and of the flowers. Dust the
LAYER wrap them around the edges and the center
center of 5 of the flowers. with African violet. Dust
1. Make 9 more cone the stems and base with
Pinch them back and hang
shapes and press them them upside down to dry. a mixture of lime and
into the heart-shaped apple green.
petal cavity.

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TUTORIAL TUTORIAL

2. Repeat the same process the tape with wire cutters twist the large branch around
3
with the buds and blooming to give a wooden effect. them. Secure it with brown
flowers. floral tape.
4. Repeat Steps 1 through 3
3. Using pale green floral with the smaller leaf cavity, 3. Dust the tape with brown
tape, assemble the wisteria making a branch with 5 petal dust, especially where
branches using 3 buds, 4 leaves. the pale green and brown
blooming flowers, and 5 open floral tapes meet. Steam to set
flowers. Add a 20-gauge and enhance the colors. ACD
floral wire as the last flower 1
is attached. Continue taping 1
down the wire with brown
floral tape 3 times. Using a MAKE THE
22-gauge floral wire, repeat LEAVES
with a small cluster of 3 buds.
1. Form 9 small cones of
pale green gum paste,
1 insert 28-gauge floral
wires dipped into edible
glue in the cones, and 2–4
press them into the plain-
edged leaf cavities of the
blossom mold. Press the
back veiner on top. Thin
the edges and the base of 2&3

the leaves with the shaft of

the companion tool. Leave
them to dry. Tape the
2a
base of each leaf with pale
green floral tape.
2. Airbrush the leaves
with a mix of green and
yellow and let them dry ASSEMBLE THE
completely. Dust the edges WISTERIA
and center with foliage
green petal dust, the base 1. Starting at 1 corner of a
tissue, twist to form a cigar
Tip: STEAMING
with brown, and the top
third with a mixture of shape for a large branch.
2b
brown and aubergine. Cover it with brown floral
Glaze the leaves to set. tape and wrap it 5 times.
Texture it lightly with wire THE ASSEMBLED
3. Assemble the leaves with cutters. BRANCHES BEFORE
pale green floral tape and
add a 22-gauge floral 2. Bend the main flower ATTACHING THEM
wire where the last set of group and tape the leaf
2 leaves will sit. Continue cluster together with TO THE CAKE WILL
wrapping the wires about brown floral tape 3 times.
Texture the branch like HELP SET AND
an inch down, then
change to brown floral the leaf clusters, then tape ENHANCE THE
tape for the rest, wrapping the small cluster of 3 buds
it around 3 times. Texture and small leaves. Twist the COLORS.
2 branches together and

62 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 63

BAKE THE BOOK

PASSION FRUIT,
COCONUT, &
TEQUILA Lay! Cake
BY NATASHA PICKOWICZ

This cake is always a hit, as popular with

couples who want a boozy wedding finale as
with friends looking for a really good time.
I like to call this cake the Sammy Hagar, in
honor of his iconic tequila Cabo Wabo.

Makes one 8-inch layer cake. with plastic wrap, being sure
Serves 8 to 10 that the wrap has plenty of
Ingredients overhang.
LEVEL:
Vanilla Sponge Cake 2. Cut out the cake layers. Using
1 cup (240 grams) cold heavy a small, serrated knife and
cream the bottom of the cake mold
¾ cup (180 grams) Tequila and as a guide, trace an 8-inch
Coconut Soak circle on the upper left-hand
2 cups (480 grams) Passion Fruit corner of the sheet. Trace
and Olive Oil Curd, at room another 8-inch circle on the
temperature lower right-hand corner of the
½ cup (60 grams) Coconut sponge sheet. Carefully cut
Streusel out the rounds with the knife
2½ cups (535 grams) Vanilla Bean and set aside. Use the bottom
Swiss Buttercream, at of the cake mold to trace a
room temperature half-moon shape on the upper
A large handful flowers or leaves, right-hand corner of the sheet,
like tulips, roses, or pansies and then another one on
the lower left-hand corner of
Excerpted from More Than
Instructions the sheet, and cut these out.
Cake: 100 Baking Recipes Built Finally, cut out a rectangle 8
for Pleasure and Community by 1. Prep the cake mold. Line inches long and 1 inch wide
Natasha Pickowicz (Artisan
Books). Copyright © 2023.
a deep 8-inch round cake
pan (at least 3 inches deep),
from the center of the sheet.
You’ll piece these 3 scraps Tip: I PREFER TO AGE LAYER CAKES AT LEAST 2 OR EVEN 3 DAYS, SO ALL
Photographs by Graydon a springform pan, or a together to form a circle for THE HARMONIOUS FLAVORS CAN MINGLE AND MARRY.
Herriott. saucepan with straight sides the center layer of the cake.

64 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 65

TUTORIAL CAKE COLLABORATION

3. Whip the cream. In a stand

Tip: TULIPS, ROSES OR PANSIES WORK
mixer fitted with the whisk
(or in a large bowl using a
handheld mixer), whip the
heavy cream until stiff, about
3 minutes. Keep chilled until
ready to build the cake.
4. Build the cake. Place 1 round
cake layer in the bottom of
GREAT FOR TOPPING YOUR CAKE.
remaining ¼ cup (30 grams)
coconut streusel, and the
other half of the whipped
cream on top. Finally, place
the second round on top to
6. Frost the cake. Invert the
chilled cake onto a platter
or a 10-inch cardboard cake
round. (If you have a cake
turntable, place the cake,
ART DECO
MEETS ARCHITECTURE
the plastic wrap–lined pan. seal the cake shut, and brush resting on a cardboard BY SHARON
Dab ¼ cup (60 grams) of the the remaining ¼ cup (60 round, on the center of the SIRIWARDENA
tequila coconut soak onto grams) soak on top. (You turntable.) Remove the cake
the cake. Add ⅔ cup (160 will have about ⅔ cup (160 form, then peel off the plastic
grams) of the passion fruit grams) passion fruit curd left wrap. Use an offset spatula or this collaboration,
curd and spread it evenly. (If over, which you need for the to dollop half of the whipped sugar artists had
the curd feels overly stiff in the buttercream.) Securely wrap buttercream all over the to explore building
container, work it a bit with a the entire cake form in plastic surface of the cake. Spread
small offset spatula or spoon wrap and transfer to the the buttercream all the way structures that are found in
to make it easier to spread.) refrigerator to rest for at least to the edges of the cake. Dab our everyday life with art deco
Sprinkle ¼ cup (30 grams) of 8 hours or to the freezer for at the remaining buttercream elements. They needed to
the coconut streusel on top. least 5 hours, or up to 3 days, along the sides of the cake, stretch their creativity to make
Spoon half of the whipped so the flavors can meld. smoothing each dab to touch sure it resembled a building or
cream on top and gently the one before, until none of a facade that belonged to a
smooth and press it out to the 5. Mix the passion fruit the cake is visible. Once the
buttercream. After the cake part of a building. With more
edges. (To avoid lifting up any sides of the cake are roughly than 50 artists taking part
of the coconut crumbs, dab has rested, it will be stable covered in buttercream, run
the cream in spoonfuls all over enough to be iced. In a stand the offset spatula along the
in the collab, the originality
the surface and gently press mixer fitted with the whisk, surface again to smooth. and creativity seen in these
down to smooth.) Arrange whip the buttercream until Then, run the offset spatula pieces are outstanding. You
the 2 half-moons and the smooth, about 2 minutes. along the sides of the cake, can find all the pieces on the
rectangular piece on top to Add the remaining passion where the excess buttercream Facebook page. And if you
form a round, then add ¼ fruit curd and whip until will have gathered, to wipe would like to be part of future
cup (60 grams) soak. Layer smooth, glossy, and thick, away excess frosting. cake collaborations, we invite
⅔ cup (160 grams) curd, the another 3 minutes.
7. Decorate the cake. Scatter
artists of all skill levels to join our
the flower petals or leaves main cake collaboration group
over the surface of the cake, on Facebook called The Cake
letting them fall in a natural Collective.
way. The cake can sit out in
a cool environment for 5 to
6 hours, but on a hot day, facebook.com/Art-Deco-Meets-
beware of greasy-looking Architecture-A-Cake-Collective-
icing. And the cake tastes best Collaboration
if the slices are still slightly
chilled. If the cake was fully
frozen before icing, allow at
least 4 hours to thaw before
serving. ACD

For all the recipes, check out

Natasha’s new book.
Lê Phan Viên Hy

66 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 67

Gloria Nancy Bendezú Collantes Cholys Guillen Requena

Inoka Nishanthi Swati Maheshwari Claire Cowburn

Inoka Nishanthi

Rosa Laura Aaisha Alberta

Sáenz Castro Sharon Siriwardena Sumbul Rebollo

Cindy Rocío Gómez Flores Patricia Raksheeta

El Murr Baakliny Vora

Tatiana Amelenko

Sakshi Maheswari Rita NOÈ Ellen-Marie Barker

TUTORIAL TUTORIAL

This wedding cake was inspired by a photo of

a wedding dress posted on Instagram. You may find lots
of inspiration through many different mediums,
like clothing, jewelry, and artwork.

DRESS-INSPIRED WEDDING CAKE

BY
SERI LOPEZ
LEVEL:

After years COMPONENTS

of working in
environmental
engineering
Edibles: Chandelier beading mold
and education– Isomalt Shears
IT careers and Ivory fondant Plastic wrap
running her Edible glue or water Rolling pin
own Pampered Chef business, Seri
White sparkle or pearl white Textured rolling pin
Lopez took a cake-decorating
class and her new career began. luster dust Ruler
She was certified by taking classes Lemon extract or vodka Moroccan silicone mold
at local cake-decorating supply Royal icing Paintbrushes
shop in 2002, made her first wedding Pasta machine or sheeter
Fondant-covered cake
cake in 2004, and started her
business in 2006. She honed her skills Dowels
in sugar art through master classes
Equipment: Border mold
under very well-known sugar artists Silicone measuring cup Pastry wheel or knife
over the years. She has been a Food Dental floss
Network competitor and a winner
at both the Oklahoma State Sugar
Art Show and Oregon State Fair. seriouscake.com
She loves making cakes and working facebook.com/SeriousCakecom-155812504431839
with her hands to create. instagram.com/seriouscakecom/

May | June 2023 americancakedecorating.com 71

TUTORIAL TUTORIAL

strands of beads, plus an

WHAT
YOU
NEED
additional 6 without the large
bead at the bottom to fill in
MAKE THE
MOROCCAN
OVERLAY PANELS
3
Tip: USE A DAMP PAPER TOWEL AND
across the draping.
1. Roll out ivory fondant to
WIPE THE BACK SIDE OF YOUR OVERLAY
1&2 about ⅛ inch thick and then TO MAKE IT STICK.
roll the textured roller over it.
Use your ruler to mark 6-by-4-
inch panels and cut 3 panels. 2 1a
Repeat this process and cut 3 FOLD THE
more panels that measure 4 DRAPING
by 3 inches wide. Let these dry 1. Roll out ivory fondant to
for about an hour to firm up number 2 on your pasta
so you don’t lose your texture machine or sheeter to create
while handling. a 14-by-8-inch sheet. Brush
CREATE THE 3 1b
CHANDELIER 2. Roll out more ivory fondant white sparkle or pearl white
3a luster dust on top of the
BEADS over the Moroccan silicone
mold and trim the edges. fondant.
1. Pour about ⅛ cup of isomalt Carefully remove all the extra
into a silicone measuring 2. Place 5 dowels about ½ inch
pieces. Flip the trim over, apart on your work space.
cup and heat it in microwave place edible glue or a bit of 4
in 30-second bursts until Place the fondant sheet on
water on the back side, and top of the dowels, then add a
it’s completely melted and lay your dried textured panel 2
pourable. Be careful not to dowel on top of the fondant
over the trim. Flip the panel in between the original 5
burn the sugar. back over. dowels. Gently move the
2. Place dental floss within 3. When completely dry, use dowels toward each other to
the center of the chandelier white sparkle or pearl white squeeze the drapes together.
beading mold and press into Let it sit for about 10 minutes. ADD THE
3b luster dust mixed with lemon BORDER TRIM
the center slit to secure it. extract or vodka and paint
Close the mold and make 3. Gently slide each dowel out 1. Roll out ivory fondant to
only the overlay. The back sideways and press the folds
sure the magnets are secure. panel should remain flat in number 2 on your pasta
Starting at one end and together. machine or sheeter. To create
color for contrast.
slowly moving across the 4. Cut 3 sections about 6 inches clean details, use the bottom
top, pour the hot isomalt into part of the border mold to ASSEMBLE
1 in size and repeat this process THE BALANCE
the cavity, filling each hole. until you have a total of 6 press very firmly into the
Tap the mold on the counter for the bottom tier. Repeat fondant. Trim all the edges 1. Add the Moroccan panels to
several times, making sure the process again to create before removing the press the bottom tier and attach
the isomalt has completely 6 drapes for the top tier that with a pastry wheel or knife. them with royal icing. Add the
entered the cavities. Let measure 3 inches long. Let draping in the open sections.
the mold sit for at least 15 2. Press the border cutter piece Repeat the process on the top
Tip: USE A SKEWER
them dry for 10 minutes. on and press firmly it into the
minutes. tier. Let them dry for an hour.
fondant to create a clean cut.
3. When cool, remove the 2 1 Make 5 pieces to go around 2. With edible glue or a little bit
beads. Using a pair of sharp TO POP ANY AIR the bottom of your middle tier. of water, add the border trim
shears, trim the bead away Let them dry for at least 30 to the middle tier.
from the stem. Clip the ends BUBBLES THAT RISE minutes and then paint them
of the dental floss off and with white sparkle or pearl 3. Hang the chandelier beading
set the beads aside under WHILE TAPPING white luster dust. on the edges of the draping,
plastic wrap until it’s time THE MOLD ON THE allowing 2 beads to hang
to assemble the final cake over the edge. Secure it with
details. Make 12 complete COUNTER. royal icing. ACD

72 americancakedecorating.com May | June 2023 May | June 2023 americancakedecorating.com 73

LAST BITE
Ingredients

QUICK 4½ cups ripe strawberries,

hulled and coarsely chopped
½–¾ cup granulated sugar
¼ cup honey
WE WANT
STRAWBERRY ¾ cup water
1 tablespoon pectin,
preferably Pomona’s Universal Pectin
TO PUBLISH
JAM 4–8 teaspoons calcium water

BY ANNMARIE MATTILA

Savor berry season longer by

Instructions
1. Place the strawberries into a bowl
and use a potato masher or the side
of a fork to mash the berries into a
chunky paste. Add ½ cup of sugar and
YOU!
making this easy jam. Also called honey, stirring to combine. Taste the
mixture for sweetness and add more
freezer jam, it skips the complicated sugar if desired.
CAKE
canning process and still results 2. Bring the water to a simmer in a small CASTING
saucepan and then remove from heat.
in a very stable and delicious mixture.
Sprinkle in the pectin and whisk until CALL!
It’s perfect for filling cakes! the mixture is thick and smooth. Add
to the mashed fruit and mix well.
3. Add 4 teaspoons of calcium water
and stir well. The mixture should jell
into a sticky mass. If not, continue
adding the calcium water, 1 teaspoon
at a time, until the mixture thickens.
4. Divide the jam among sterilized glass
jars, cover, and refrigerate or freeze.
The mixture will last up to a week
in the refrigerator. If frozen, it will
last up to 6 months. Just thaw in the
refrigerator before serving. ACD

Tick one thing off your bucket list in 2023:

Get yourself published in a leading world cake magazine.
Getting published raises your profile and helps to showcase your skills, and
personality, which can lead to all kinds of exciting opportunities, including teaching at
international shows, online tutorial commissions, brand ambassadorships, and more.
The first step is easy: Simply get in contact with our editor to discuss which submission
opportunities are open, You Made It! themes coming up, and what ACD can do for you.
Get in touch: annmarie@americancakedecorating.com
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