AU

FA STRA
VO LI
UR AS
ITE

BE TEMPTED

16
Amazing

cake ideas
All the latest
news and
shopping ideas
New ideas

and creations
to make

PLUS

Cake toppers, edible paper flowers,

sports cakes, and special occasion ideas
F U L L O F TI P S A N D TE C H N I Q U E S

his issue of Creative SugarCraft has some

fantastic projects and tutorials for you to
enjoy. Our beautiful bird house cake on
the cover will excite all cake decorators. Follow the
steps and create your own beautiful cake. There is
an amazing shopping guide and all the latest news

Project Rating
= easy project

= you need some experience

= artists with considerable expertise.

and ideas in the world of cake decorating. We have

all different cakes and ideas in this issue to suit the
fussiest of decorators, so we hope you enjoy the latest
issue of Creative SugarCraft.
Also, make sure you check out our news and
shopping guide pages and if you have any news that
you would like to tell everyone please send an email
to subs@wpco.com.au .
We hope you enjoy this issue and welcome your
thoughts and submissions for future issues of our
magazine. Please send these through via email to
csc@wpco.com.au or post to Creative SugarCraft,
PO Box 8035, Glenmore Park, NSW, 2745.
Yours in decorating!
Simon and the Team

Creative SugarCraft

Contents

Issue No 5 Vol 1. 2016

Projects

Birdhouse Cake . . . . . . . . . . . . . . . . . . . 8
The perfect centrepiece for a garden party or
high tea or it can be easily changed to suit your
colour scheme.
Ombre Petal Cake . . . . . . . . . . . . . . . . 18
There are so many different variations to this
cake, simply run your petals going down your
cake instead of across, change the colour or
change the direction of the petals.
Racing Car Cake Topper . . . . . . . . . . . . 24
You can make them smaller to go on top of
cupcakes and create them in a range of different
colours.
100s & 1000s Number Topper . . . . . . 28
Add some colour to your cake creation with
this cheery 100s and 1000s number topper.
3D Minion Cake Part 1 . . . . . . . . . . . 40
Love them or hate them, minions seem to be
everywhere.still!
Buttercream Smash Cake . . . . . . . . . . . 38
Make a batch of buttercream icing, colour it in
your favourite colours and blend them on the cake!
Silhouette Story Cake . . . . . . . . . . . . . . 50
Silho Cake Mix is a relatively new product that
is perfect for creating cakes with a silhouette
design.
Girly Spots and Bow Cake . . . . . . . . . . 54
Need a pretty, quick and easy cake for a little
lady you know? Give this cake a try.
Orange and Berry Naked Cake . . . . . . . 62
You can bake from scratch or give a pre-mix a
go, when you create this beautiful naked cake

Contents
Kids in the Kitchen High Tea . . . . . . .68
These slices are brilliant to make for a High Tea
or for any other celebration.
Raw Ginger Chocolate Cake . . . . . . . .72
This recipe shows you how you can combine a
few ingredients to create a delicious no-cook
cake that is sure to delight.

Tutorials

Tutorial Sugar Syrup . . . . . . . . . . . . . . . . . . .31

Tutorial Fish Pond . . . . . . . . . . . . . . . . . . . .44
Tutorial Edible Wafer Paper . . . . . . . . . . . . .58

Regulars

From the Editor . . . . . . . . . . . . . . . . . . . . . . . . . .3

News . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Shopping Guide . . . . . . . . . . . . . . . . . . . . . . .42
Subscribe Now . . . . . . . . . . . . . . . . . . . . . . .49
Glossary Basic Tools And Equipment. . . . .78
Next Issue . . . . . . . . . . . . . . . . . . . . . . . . . . .82

Cake lovers unite

Like-minded cake lovers who

attended this years Melbourne Cake
Expo in March and the Brisbane
Cake Expo in May were treated to
special demonstrations, tips from
renowned tutors and an endless
variety of sweet treats. There were
some innovative, and of course
delicious, baked goods and cake
decorating techniques on display for
show attendees to divulge in. For
those who were not able to attend
this year, here are the Cake Expos
picks for prevailing trends in the
world of baking and cake decorating:
Naked cakes : The fact that this
cake is trending will come as no
surprise to baking enthusiasts, as
the naked cake has been in style for
some time now. It does however
look like this bare cake is here to stay.
After all, it is whats on the inside that
counts!
Semi naked cakes: At some
point the naked cake trend has to
evolve; behold the semi naked cake.
6

Creative SugarCraft

This baked good still bares plenty

of sponge, allowing the cake layers
to show through while still keeping
the sides nice and straight. Some
say this cake is not as casual as the
naked cake, yet it still brings a rustic
feel and is usually dressed up with
accompaniments such as flowers,
fruit or macarons.
Butter cream flowers: Butter
cream is not only delicious; it is also
a great consistency to make perfect
flowers. Piped butter cream flowers
prove to be more popular than ever,
with many cake lovers trying their
hand at creating intricate blooms,
from roses, tulips, daises and more.
Wafer paper flowers: Wafer
paper flowers are one of the biggest
trends in the cake industry at the
moment. Wafer paper is such a
versatile medium and is easy to use
all you need is patience and practice.
The super thin properties also means
there is less drying time involved and
once a flower is complete, it can be

used within minutes. Delicate wafer

paper roses add a feminine touch to
cakes.
Watercolour painting: Those
who love to explore their artistic
side will appreciate the trend that
is watercolour painting. This is a
more difficult technique to master,
but creates a breathtaking effect on
any cake. Using watercolour in soft
pastel colours is a beautiful addition
to a wedding, engagement, birthday
or baby shower cake. Best of all, the
intriguing patterns created by the
watercolour means the cake requires
minimal adornment.
Chocolate sculptures: A creative
way to use chocolate, there is a
rising trend to create exquisite 3D
sculptures from everyones favourite
ingredient chocolate. Although
this technique requires expertise,
chocolate sculpting is a unique way
to enhance any baked treat or serves
as a delicious, eye-catching focal point
on its own.

Australia
2016 Meeting point Queen
the Melbourne Cake Crawl for
a full day or learning, fun, great
food and great company. Bring
your cake friends along or make
some new like-minded friends
on the day.Tickets include five
demonstrations, shopping event
with great discounts, morning
tea, high tea lunch, afternoon tea,
goodie bags and product giveaways.
For more information visit http://
www.austcakedecoratingnetwork.
com/pages/melbcrawl2016

Melbourne, 21-23 October 2016

Melbourne Convention and
Exhibition Centre.The Cake, Bake
and Sweets Show is a three-day live
event devoted to the world of baking
and the art of cake decorating.The
show will be packed with celebrity
demos, classes and interactive
workshops. Learn new skills and
techniques, get top tips and baking
advice, sample and buy tasty treats,
stock up on the latest supplies and
much more. For more information
visit http://www.cakebakeandsweets.
com/melbourne

New book releases

Layered: Baking, Building and Styling
Spectacular Cakes by Tessa Huff
Create sky-high, bakery-quality
treats at home with Tessa Huff s
150 innovative recipes, which
combine new and exciting flavours
of cake, fillings and frostings. The
book includes contemporary
baking methods and industry
tips and tricks and covers every
decorating technique you will ever
need with simple instructions and
step by step photos. RRP $40.00

International

Grand Atrium, Atlanta, USA.

The three day event features
seminars, chef demonstrations and
the chance to enter a number of
competitions, including the coveted
National Showpiece Championship.
Other competitions include The
Art of Cake, Chocolatier of the
Year, Signature Plated Dessert
Competition, The Dessert Cup,
Pastry Atlanta and the Student
Chocolate Challenge. For more
information on attending the event

or entering the competitions visit

http://www.pastrylive.com/

22-23 October 2016 Waldorf,

Maryland USA. Demonstration in
the sugar arts, hands on classes
and live competitions will be held
throughout the two day cake
show. There will be numerous
vendors selling cake related
products. You will be amazed
at the spectacular cakes and
sugar art on display! http://www.
greatamericancakeshow.com/

Eleanors Home Baking

by Eleanor C P Knowles
If you love the scent of freshly
baked treats and want to have a
go at making your own, then this
book is for you. Amaze your family
and friends with delicious bakes
that are simple to make and even
easier to eat. RRP $15.99

Creative SugarCraft

News and Reviews

Events to mark in your calendar

Birdhouses were first created to protect wild life and provide a safe haven for
birds to nest in but you wont find any birds inside this one. This birdhouse
cake is the perfect centrepiece for a garden party or high tea or it
can be easily changed to suit your colour scheme.

INGRED IENTS
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1
CAKE PREPARATION
STEP 1
Bake cakes and allow to cool completely.
While still in the tin, use a large knife to
level the cake using the top edges of the
tin as a guide for the knife. (Photo 1)
STEP 2
Attach the cake to the centre of the wooden
board with a little buttercream or ganache.
STEP 3
Cut the cake in half horizontally. Spread
a layer of buttercream on the bottom
portion of the cake and then replace the
top piece.
STEP 4
Repeat step four with the second cake.
Spread some of the buttercream on the

Creative SugarCraft

2
top of the bottom cake. Now place the
second, layered cake on top.You will now
have four layers of cake with buttercream
in between each. (Photo 2)
STEP 5
Creating the shape of this cake works best
if you have a template to work with.You
can either find one on the internet and
print it off to the size you need or create
your own.To make your own, simply cut a
rectangle of baking paper that matches the
height and width of your cake.
STEP 6
Fold this piece in half vertically. Draw a
diagonal line from the top centre point
down to the outer edge on an angle. You
can make this line on as much of a slope as
you wish. This will be the roof.

Birdhouse Cake
Creative SugarCraft

Birdhouse Cake

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10

Creative SugarCraft

STEP 7
Draw a line from this point to the
bottom of the paper. Refold the paper in
half and cut along the lines so that once
it is opened out, you have the birdhouse
shape.

ganache creating as smooth a base as

possible. Set aside to harden.

STEP 8
Use toothpicks to attach the template to
the front of the cake. (Photo 3)
STEP 9
Use the large cake knife to cut away
the top edges of the cake to create the
roof. Cut away small wedges at a time.
Then slightly taper the sides of the house.
Remove the template. (Photo 4)

COVERING THE CAKE

STEP 1
Roll out some pale pink fondant so that it
is approximately 3mm thick.
STEP 2
Place the template on top of the rolled
out fondant and use a ruler and pizza
wheel to cut around it. Cut the fondant
slightly bigger than the template. (Photo 5)

STEP 10
Cover the whole cake with a layer of

STEP 3
Use the pastry brush to brush a small amount
of water onto the front, ganached surface of
the cake. Carefully lift the house shaped piece
of fondant and attach it to the front of the
cake. Use a cake smoother to smooth it on.

10

STEP 4
Use a non-serrated knife to cut away any
excess so that the each edge is flush with
the cake. (Photo 6) Use a cake smoother
to straighten out any bumps in the icing
edges. (Photos 7 and 8)
Repeat this with the back of the cake.
STEP 5
Measure the rectangular sides of your cake
and cut two rectangles of fondant the same
size. Brush the sides with water and attach
the rectangles of fondant. (Photo 9)
STEP 6
Use a round cutter to cut a small circle out
of the pink fondant on the top section of
the cake. (Photo 10) Roll out some darker

11

Birdhouse Cake

pink fondant and cut out a circle the same

size. Place this piece of darker pink into the
hole you just cut out. (Photo 11)
TO MAKE THE ROOF
STEP 1
The size of the roof panels will depend
on the slope you have created. Measure
the roof surface and use a craft knife and
metal ruler to cut the card boards into
rectangle pieces that are slightly bigger
so that there will be an overhang at the
front and back of the cake as well as
along the side.
STEP 2
Brush one side of the card board pieces
with vegetable shortening. (Photo 12)

12
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11

13

14

15

16

STEP 3
Add a small amount of tylose powder to
the pink fondant. Roll it out and lay the
card, shortening side down, onto it. (Photo
13)

STEP 6
Carefully flip the fondant covered board
over. Imprint the scalloped edge frill cutter
into the fondant so that it creates a pattern
similar to fish scales.

STEP 4
Use the pizza wheel to cut the fondant to
size using the sides of the card as a guide.
Make the piece of fondant slightly wider
than the card piece. (Photo 14)

STEP 7
Repeat this until the whole piece of fondant
is covered. (Photo 17) Trim away any excess
from along the edges with a pizza wheel to
create a neat finish. (Photo 18)

STEP 5
While the board is still on the mat, use the
scalloped edge frill cutter to cut along the
long overhanging edge. (Photo 15 & 16)

STEP 8
Brush a small amount of pink petal dust
into the impressed pattern. Set aside to
dry. (Photo 19)

17
12

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18

19

20

TO DECORATE THE HOUSE

The decorations on this birdhouse were
created with edible image paper.You can
find many designs on the internet that you
can get printed as an edible image.

cut into it so that it fits around the circle.

(Photo 21)

STEP 1
Use a craft knife and a metal ruler to cut
the image into stripes of paper to suit your
design. (Photo 20)

Birdhouse Cake

Birdhouse Cake

STEP 4
Brush a small amount of vegetable
shor tening on the back of each piece of
the image and carefully smooth it onto
the cake. Leave any excess protruding
from the top. This will be trimmed off
later. (Photo 22)

STEP 2
Begin with the middle centre piece on the
front of the cake that is to go where the
round hole is in the cake. Place the strip
against the cake and mark where the circle
is on the paper.
STEP 3
Place the round cutter used to cut the
circle on the strip and use a craft knife to

21
Creative SugarCraft

13

Birdhouse Cake

22

23

STEP 5
Once you have the image stuck onto all
surfaces of the cake, use scissors to cut
away any excess pieces so that it sits flush
with the tops of each part.

STEP 1
Add a small amount of tylose powder to
some white fondant. Roll out a strip of this
white fondant and leave it to sit for a few
minutes to dry out and harden slightly.

TO MAKE THE IRON LACE

You can use any of the frill cutters available to
decorate the front edge of the roof. The one
used in this project included a heart pattern.

STEP 2
Use the ruler and pizza wheel to cut one
straight edge along the piece of fondant.
(Photo 23)
STEP 3
Place the frill cutter along the strip of icing
and press into the fondant.(Photo 24)
Carefully pull away the excess, cut portion
of icing.

24
14

Creative SugarCraft

STEP 4
When you pick up the frill cutter it is
likely that the fondant icing will still be
inside the cutter. Use a tooth pick to pick

26

27

28

out the small par ts that need to be cut

away and inside the hear t sections also.
(Photo 25)

Brush a small amount of water on the back

of each piece and attach to the corner edges
to hide the joins of fondant. (Photo 27)

STEP 5
Once carefully removed from the cutter,
use the craft knife to cut away any rough
edges. (Photo 26)
Set aside to harden slightly.

STEP 2
Roll out a small piece of white fondant and
use the scalloped edge cutter to cut out
a circle. Use the same circle cutter used
previously to cut a circle out of the middle.
Use the small piping nozzle to cut a small
hole in each section of the white ring you
have just made. Stick this decorative ring
around the pink circle on the front of the
cake. (Photo 28)
Follow the directions on the packet to make
a small amount of white royal icing. Pipe this
around the inside of the circle on the front.

FINISHING OFF
STEP 1
Roll out some white fondant and use a
pizza wheel and metal ruler to cut four
strips that are approximately 1.5cm wide
and the same height as the bottom portion
of the cake.

29

Birdhouse Cake

25

30
Creative SugarCraft

15

Birdhouse Cake

31

32

Stick a ring of edible pearls into the icing

around the edge of the circle. (Photo 29)

STEP 4
Roll a small ball of pink fondant and press
into the rose mould. Carefully flex the
mould and release the icing.
Roll out a small amount of pale green
fondant and cut out three leaves with the
ejector cutters. Use the royal icing to stick
the three leaves and rose to the top point
of the roof.

STEP 3
Put a small amount of extra ganache or royal
icing onto the slopes of the cake and stick the
roof panels in place. (Photo 30) Pipe some
royal icing along the groove where the two
roof panels meet. Roll a sausage of white
fondant and lay it in place.(Photo 31) Stick
a row of edible pearls along the edge of this
white strip and use a ruler to create a straight
edge. (Photo 32) Pipe a small amount of royal
icing along the front edges of the roof and
attach the white iron lace. Stick edible pearls
in place as desired. (Photo 33)

33
16

Creative SugarCraft

STEP 5
Use some wilton white white or white
powder colour mixed with decorators
alcohol to paint approximately three
inches of the wooden skewer. When
dry, cut off the excess and carefully
push into the front of the cake to create
the perch.
Cake by Cake-oh
www.cake-oh.com.au
Project supplies available from
Complete Cake Decorating Supplies
63 Boothby Street, Panorama SA
Ph (08) 8299 0333
www.completecake.com.au

t
What does Ombre mean?.. Ombre is a French word meaning shaded or shading.
Generally, Ombre cakes start with a lighter color and gradually increases in darker
shades. There are so many different variations to this cake, simply run your petals
going down your cake instead of across, change the color of icing or change the
direction of the petals on the top of your cake.

ORANGE AND
POPPY SEED CAKE
INGREDIENTS
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DECORATING
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18

Creative SugarCraft

1
ORANGE AND POPPY SEED CAKE
STEP 1
Pour one cup of milk over the poppy seeds
and let soak for 10 minutes. (Photo 1)
Preheat oven to 185C. Grease both 30cm
round cake tins.
STEP 2
Sift flour, baking powder and salt together.
Using an electric mixer, mix softened butter
for one minute. Add the orange zest and
continue to mix.
Slowly add white sugar one cup at a time
and beat for two minutes in between cups.
Once all sugar has been added continue to
mix until the sugar has almost dissolved.
Add one egg at a time and continue to mix
after each egg has been added and mixture
is light and fluffy. Add vanilla extract. Add
the sifted flour mixture one cup at a time,
beating on a low speed. After one cup

2
pour in half of the poppy seeds and milk
and continue to mix. Repeat until all flour
and poppy seeds have been added.
STEP 3
Pour your mixture into your prepared cake
tins until full. (This mixture will not
rise very much.Bake for 40 45 minutes
or until cooked, checking regularly.Turn
cake out onto cooling tray & leave until
completely cooled.
DECORATING THE CAKE
STACKING AND PREPARING THE
CAKE
STEP 1
Before stacking the cakes you need to
make sure both cakes are the same shape
and if either need to be reshaped, use a
serrated knife and trim so both are even.
(Photo 2)

Ombre Petal Cake

Creative SugarCraft

19

Ombre

Petal Cake

DECORATING
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20

Creative SugarCraft

TO MAKE THE
BUTTERCREAM ICING
STEP 1
Add softened butter and orange zest to
a bowl and mix for one minute. Gradually
add icing sugar, allowing time for the
mixture to combine before adding the next
cup. In between each cup of icing sugar,
slowly add the orange juice and vanilla
extract.The butter cream icing needs to
be the right consistency to hold its shape
when piped. If the buttercream is too
runny, add more icing sugar. If too thick, add
more butter or orange juice.

Place your cake on your turn table (you can

place a sheet of baking paper under your
cake to make it easier to transport later and
also easier for clean-up). Place one of your
round cakes onto the turn table and spread
some icing over the top of the cake (Photo
3), then place the second cake on top and
cover both cakes in buttercream. Smooth
the icing as best as you can (Photo 4). This
layer of icing is called a crumb coat which
prevents any cake crumbs coming through
when you pipe your decorations.
Once you have coated your cake, place in
the fridge overnight or minimum 3 hours.

FILLING THE CAKE

STEP 1
Once you have shaped the cakes, its time
to fill and layer them with the orange
buttercream icing.

STEP 2
You will need to make three (medium sized)
mixing bowls full of icing.Then you will need
to halve the icing in one of the bowls (you
now have 4 bowls 2 half full and 2 full

bowls). You will be using more icing for the

last two colors. This cake requires a large
amount and you need to make sure you will
have enough icing for piping because you will
not be able to remix and match the same
color if more icing is required. (Photo 5)
&S[P
You dont need to color the first bowl of
icing (1/2 Full icing).
&S[P
Add a very small amount of Wilton Royal
blue color (the easy way to add color is
on a toothpick). You will only need a small
amount to achieve a light blue color (1/2
Bowl of icing).
&S[P
You have more icing in bowl three so
you will need to add at least double the
amount of color you used in bowl 2. Slowly
add small amounts until you reach your
desired color (1 full bowl of icing).

Ombre Petal Cake

6
STEP 2
Remove your cake from the fridge and
place on your turntable. Using piping bag
No.1 (lightest color) start piping a vertical
line down the side of the cake. Pipe one
dot at the top of the cake (approximately
the size of a 5cent coin), change to piping
bag two (second color) and add only one
dot. Using piping bag three (third color)
add two dots and lastly add two dots of
piping bag four (darkest color). If your cake
is higher or lower than 15cm you can add
more or less dots than shown. (Photo 6)
STEP 3
Once all six dots have been made in a
vertical line, place your off-set spatula in
the middle of each dot and gently press
down and drag to the right. Remember
to wipe your spatula after each change of
color so as not to mix the different shades.
(Photo 7). Continue the same process
around the cake. (Photo 8)

&S[P
Bowl four is the darkest shade of all and
will take more additions until you reach the
desired shade of blue (1 full bowl of icing).
PIPING DECORATION
STEP 1
Fill four separate piping bags with one
color each and add the number 21 piping
nib to the coupler.
To achieve the Ombre effect you need
to start at the top of the cake with the
lightest color and work down the cake to
the darker color.

7
Creative SugarCraft

21

Ombre

Petal Cake

8
STEP 4
Once you have piped around the outside of
your cake, you need to repeat the process
for the top of the cake. The only change is
you will only do one color at a time. Starting
on the outside edge of your cake using piping
bag 1 (white) pipe one dot and using the
same process drag using your off-set spatula
and keep going all the way around the cake.
Once you have completed that circle change
to the next color and repeat the same

10
22

Creative SugarCraft

9
process and again for the last two colors until
the whole top of the cake has been piped
with buttercream. (Photo 9)
To finish off you will only need one dot in
the middle of your cake and you have then
completed your petal cake. (Photo 10)
8MT;L]WMJX]SYVSYV#

un-sifted flour, is easier to mix into other

ingredients when forming a cake batter
or making dough.

ingredients, such as cocoa powder, this
helps to combine them evenly before
they are mixed with other ingredients.
Bake It Easy
For all equipment or more information
go to www.bakeiteasy.com.au
Call or text 0432849856 or
Email shop@bakeiteasy.com.au

Specialising in Chocolate
Transfer Sheets with over 40 different
designs to choose from.

s 3WAROVSKI CRYSTALS AND CAKE TOPPERS

s #UPCAKE WRAPPERS
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s #AKE DECORATING TOOLS AND MOULDS
s )CING FONDANTS AND PASTES
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s %DIBLE IMAGES
s %DIBLE DUSTS AND GLITTERS
s #AKE STANDS AND MUCH MORE

To find out more go to our online store

www.bakeiteasy.com.au
FREE shipping on Chocolate
Transfer Sheets Australia
wide for a limited
time only.

Creative SugarCraft

23

acing

ar

Cake Topper

This tutorial shows you how to make a car approximately ten centimetres in size
and is suitable for the top of a cake. You can make them smaller to go on top of
cupcakes and create them in a range of different colours.

INGREDIENTS
 KQ;LMXI*SRHERX
 KQ&PEGO
*SRHERX
 KQ6IH*SRHERX
 KQSJ8]PSWI
EQUIPMENT
6
 SPPMRK4MR
2
 SRWXMGO1EX
 Q6SYRH'YXXIV
 GQ6SYRH'YXXIV
 GQ6SYRH4PYRKIV
'YXXIV
'
 YXXMRK/RMJI
7 YKEV+PYI

1
STEP 1
Knead 130grams of red fondant and add
a pinch of tylose to harden. Shape into a
rectangular shape with slightly rounded ends.
(Photo 1)

STEP 3
Roll out 20 grams of white fondant and
cut out a long stripe for the top of the car.
Stick the stripe onto the middle of the car
with a small amount of sugar glue. (Photo 3)

STEP 2
Roll out the remaining red fondant and
shape into a rectangle for the wing.
(Photo 2)

STEP 4
Add some edible glue to the back of the
red wing and stick it on the back of the car.
(Photo 4)

3
24

Creative SugarCraft

Creative SugarCraft

25

Racing Car Cake Topper

Racing Car
Cake Topper

26

Creative SugarCraft

STEP 5
Roll out 50 grams of black fondant so that
it is 5mm thick. Cut out a rectangle that
has 7cm long sides. (Photo 5) Paint some
edible glue on the back and stick it to the
bottom of your car. (Photo 6)

a pinch of tylose to harden. Roll out the

black fondant to 5mm thick. Use the round
3cm cutter to cut out four circles for the
wheels. (Photo 7)

STEP 6
Knead 80 grams of black fondant and add

STEP 7
Roll out 20grams of white fondant and use
the 2cm round cutter to cut out four circles
for the centre of the wheels. (Photo 8)

10

Paint the centre of the black circle with

edible glue and stick on the white circle to
the middle of each wheel. (Photo 9)

STEP 10
Cut out a small 1cm rectangle in white
fondant and stick it on the front of the
black ball to create the glass look on the
front of the helmet.

STEP 8
Roll out 5 grams of white fondant and cut
out a 1cm round circle using the round
plunger cutter. Paint some edible glue on
the back of the circle and place it on the
middle of the stripe 1cm from the bottom.
(Photo 10)
STEP 9
Roll 5-7 grams of black fondant in to a ball.
Add some edible glue to the bottom and
stick it on the white stripe 1cm above the
round circle. (Photo 10)

Racing Car Cake Topper

STEP 11
Roll out 2gram of black fondant and shape
the number you wish to add to place on the
round 2cm white circle. (Photos 11 and 12)
Custom Cake Toppers
Kogarah NSW
Web: www.customcaketoppersandsupplies.com.au
Facebook: https://www.facebook.com/
customcaketoppersandsupplies/
Phone: 0416 813 550

11

12
Creative SugarCraft

27

100s &1000s
Number Topper
Add some colour to your cake creation with this cheery
100s and 1000s number topper.

INGREDIENTS

EQUIPMENT

cutting blade

STEP 1
Colour 200gm of gumpaste to your desired
colour and knead in approximately two
teaspoons of tylose powder.

food safe dowel

STEP 2
Roll out the gumpaste to one and a half
centimetres thick and place the number
template (Photo 1) on top. Cut around

3
28

Creative SugarCraft

2
it with a cake decorating cutting tool.
(Photo 2) The template weve used for our
number is 13cm high.
STEP 3
Turn the number over and apply a
rectangle of thinner gumpaste over the
top of the dowel using cake glue to attach.
(Photo 3) Set aside to dry for a few days.

Number Topper
Creative SugarCraft

29

100s &1000s
Number Topper

STEP 4
When the number is dry, apply an even,
but thin coating of cake glue to the front
and sides. (Photo 4)
STEP 5
Fill a shallow bowl with the 100s and
1000s and press the face of the number
gently into them. Sprinkle extra 100s and
1000s up the sides as well. (Photo 5)

Jennifer Beckham
Bella Capella Culinary Delights
Email: bellacapella@bigpond.com
Facebook: https://www.facebook.com/
BellaCapellaCulinaryDelights
Twitter: https://twitter.com/BellaCapellaCD
Pinterest: https://www.pinterest.com/bcapella1302/
cakes-by-bella-capella-culinary-delights/
Instagram: http://instagram.com/bella_capella/

STEP 6
Allow the number to dry before applying
to your cake. (Photo 6)

6
30

Creative SugarCraft

taste of the cake. It can also be used to help fondant icing to
stick to the cake being covered.

STEP 1
Heat the water and sugar in a saucepan
until the sugar has fully dissolved.

Tutorial

Sugar Syrup

INGREDIENTS
 'YT 'EWXIV 7YKEV
 'YT ;EXIV
 XWT SJ :ERMPPE
)WWIRGI STXMSREP

TIPS
moist, however be careful not to brush
too much on your cooled cakes as they
will become damp.

STEP 2
Allow syrup to simmer for 3-4 min
(dont simmer for too long or it will
thicken too much).

silicon one as it helps control the amount

of sugar syrup being brushed onto the
cake.

STEP 3
Add vanilla essence if desired.

you brush right up to the edge as this is

where cakes dry out the most.

STEP 4
Allow to cool completely, then put in a
glass jar and keep in fridge for up to two
weeks.

Wendy Marshall
nanawen64@gmail.com

2
Creative SugarCraft

31

inion Cake
Part 2

Love them or hate them, minions seem to be everywhere.still!

INGREDIENTS
\MRGL6SYRH
Cakes
\MRGL(SQI
Cake
&YXXIVGVIEQSV
+EREGLI
OKSJ=IPPS[
*SRHERX
KQSJ&PYI
*SRHERX
&PEGO+VI];LMXI
&VS[R*SRHERX
EQUIPMENT
\MRGL6SYRH
;SSHIR&EWI&SEVH
\MRGL6SYRH
'EVH&SEVHW
\;SSHIR
7OI[IVW
7QEPP7TEXYPE
8YVR8EFPI
'EOI7GVETIV
'EOI7QSSXLIV
6SPPMRK4MR
1IXEP6YPIV
*PI\M7GVETIV
7GMWWSVW

20

21

STEP 7
Cut a black circle of fondant and then a
blue square that will fit inside and glue it in
place on the diagonal. Once it has slightly
dried, use the black marker to draw a line
that goes from the circle to the edge of
the square use the picture as a guide.
(Photo 20) Cut a small black circle and
place it in the middle of the square. Attach
the decorated pocket to the front bib part
of the overalls.

STEP 8
Brush some petal dust onto the overalls to
add depth. Apply it around the pocket, along
the stitch marks and in the pleats around the
bottom edge. (Photo 21 )

'SRXMRYIH

22
32

Creative SugarCraft

STEP 9
Roll a sausage of the blue fondant that is
approx 3cm in diameter. Cut two pieces
that are approx 4.5cm long for the legs. Cut
one end on a slight angle and attach to the
body with sugar glue. Push a shaslick stick
or toothpick into the end if you feel it isnt
secure. Add a row of stitching around the
end of each leg. (Photo 22)
STEP 10
For the feet, roll two 40gm pieces of black
fondant into slight oval shapes. Flatten slightly
and then round one end for the heel. (Photo
23) Run around the bottom edge with the
cutting wheel. Attach to the end of each

3D Minion Cake

3D Minion Cake
Part 2

2SRWIVVEXIH/RMJI
4M^^E;IIP
7QEPP'YXXMRK;LIIP
7XMXGLMRK;LIIP
6SYRH'YXXIV7IX
7QEPP7UYEVI'YXXIV
STXMSREP
7QEPP2SRWXMGO
6SPPMRK4MR
7YKEV+PYI
7QEPP4EMRXFVYWL
2EZ]&PYI4IXEP(YWX
+VI]4IXEP(YWX
&VS[R)HMFPI8I\XE
&PEGO)HMFPI8I\XE
)HMFPI7MPZIV4EMRX

23

24

leg with sugar glue, holding in place with a

toothpick if needed. (Photo 24)

will go from the top corner of the front bib,

around the body, to the top corner of the
back bib. Use the stitching wheel to add the
stitch marks along each edge. (Photo 25)

STEP 11
For the arms, roll yellow fondant into a
sausage that is approx 7cm long. Cut one
end diagonally and attach to the body of the
minion with sugar glue and using a toothpick
for extra support if needed.
STEP 12
Roll two 32gm balls of black fondant and
flatten slightly for the hands. Use a modelling
tool or a knife to mark in a thumb and a few
fingers. Attach these to the arms with sugar
glue, using the legs for support if needed.

34

Creative SugarCraft

STEP 14
Cut two small circles for the buttons and
attach to the straps of the minions overalls.
TO MAKE THE MINIONS FACE
STEP 1
Roll out a small amount of white fondant.
Use a round cutter from the set to cut out
two circles for the eyes.

STEP 13
Make the straps for the overalls by rolling
out some blue fondant and cutting strips that

STEP 2
Mix a little yellow with a small piece of white
fondant to make a pale yellow colour. Cut
out two circles the same size as the white
ones you have just cut and then cut away the

25

26

28

31

32

centre so that you now have four segments

of circles to use for the eyelids. Stick these
onto the white eyeballs with sugar glue.
(Photo 26)

STEP 4
Place the rings of grey fondant on baking
paper and paint with edible silver paint.
Set aside to dry for a few minutes.
(Photo 31)

STEP 3
Roll out some grey fondant so that it
is fairly thick (approx 5mm). Choose a
larger circle cutter to cut a round piece
of fondant. (Photo 27) Leave the grey
icing inside the cutter and then use the
round cutter that is one size smaller than
the one you used to cut the white circles
with, to cut a circle out of the middle.
(Photo 28) By leaving the icing in the
cutter when cutting the middle out, the
icing stays in shape. Remove the icing
from the cutters. You should now have a
round ring of thick grey fondant. Repeat
this so that you have two.

33

3D Minion Cake

27

STEP 5
While silver paint is drying, cut a circle
of brown fondant for the eyes. Cut another
smaller circle of black for the pupils. (Photo
32). Use the brown edible texta to add
detail to the eyes and use the black to
outline the brown circle. (Photo 33). Finally
add a tiny white circle (as a glint in each
eye) and attach the whole thing to the
white part of the eye. (Photo 34).
STEP 6
Brush on a little grey petal dust along the
edges of the eyelids.

34
Creative SugarCraft

35

35

37

36

38

39
STEP 7
Stick the rings of silver fondant (goggles)
on top of the eyeballs. Now attach each
piece to the cake with sugar glue.
If you find they arent staying in place
you can use royal icing to stick them on.
(Photo 35)
STEP 8
Measure around the minions head and
make a strip of black fondant the same
length to go around as the goggle strap.
Stick this in place with sugar glue.
STEP 9
Roll two tiny sausages of grey fondant
and attach these to the side of the
goggles where they meet the strap.
(Photo 36)

40
36

Creative SugarCraft

3D Minion Cake

3D Minion Cake
Part 2

Tip
s:
mi Add
n
ch or ion i hair
ara tu n d an
cte rn t iffe d d
r fo he ren res
r a mi t c s th
sp nion loth e
ec
ific into es,
eve a
nt.

41

42

STEP 10
Roll a tiny sausage of yellow fondant and stick
in place for the mouth.

Make a birthday cake to add to the

birthday party theme (Photos 40, 41, 42,
43 and 44).

STEP 11
Paint some florist wire with black liquid
colour. Bend it slightly and push into the top
of the head to make the hair. (Photo 37)
FINISHING OFF
Make a teddy bear for the minion to hold
(Photos 38 and 39)

Cake by Cake-oh
www.cake-oh.com.au
Project Supplies available from
Complete Cake Decorating Supplies
63 Boothby Street,
Panorama. SA
Ph (08) 8299 0333
www.completecake.com.au

43

44
Creative SugarCraft

37

This rainbow buttercream cake is quick and easy to make. Make a batch of
buttercream icing, colour it in your favourite colours and blend them on the cake!

INGREDIENTS
KQ9RWEPXIH
&YXXIVVSSQXIQT
OKSJWMJXIH-GMRK
WYKEV
8FWTR:ERMPPE
&IER4EWXI
8FWTR1MPO
\MRGL:ERMPPE
'EOIWGQLMKL
WERHW
)59-41)28
&PYI4MRO+VIIR
=IPPS[+IP'SPSYVW
7XERHQM\IV[MXL
PEVKIFS[P
7QEPP&S[PW
7QEPP7TSSRW
4MTMRK&EK
7XEV8MT
/RMJIXSPIZIPGEOIW
7MJXIVJSVMGMRK
WYKEV
8SSXLTMGOWJSV
GSPSYVMRKMGMRK
'EOITPEXI
8YVRXEFPISTXMSREP
6YPIVSV-GMRK
7QSSXLIV

1
STEP 1
Whip butter until light and fluffy and smooth
on high setting of your mixer. (Photo 1)

STEP 3
Continue to add icing sugar until fully
combined.

STEP 2
When this consistency is achieved, very
gradually spoon in sifted icing sugar and
fully combine each time before adding next
amount of sugar.

STEP 4
Add the milk one tablespoon at time and
mix on medium speed until icing is smooth
and soft.
STEP 5
Add vanilla bean paste and mix on
medium speed to combine.

3
38

Creative SugarCraft

STEP 6
Divide the mixture between four separate
bowls you will have - 1 cup of
buttercream in each. Use a tooth pick to
add gel colour to each bowl and stir to fully
combine to make four separate bowls of
coloured icing. Set aside. (Photos 2 and 3)

Buttercream Smash Cake

STEP 7
Level the tops of each of the cakes, then
cut each in half. Place one of the cakes on
serving board or plate and remove the top
layer. (Photo 4)
STEP 8
Cover the top of the cake with a generous
amount of uncoloured buttercream.

Place the top layer back on top of the cake.

(Photo 5)
STEP 9
Continue doing this until all cake is
used, making sure you finish off with
the top layer being the bottom of one
of the cakes i.e. uncut side is facing
upwards.

5
Creative SugarCraft

39

6
STEP 10
Cover the whole cake with a layer of plain
buttercream and smooth off. (Photo 6)
STEP 11
Place in the fridge for ten minutes. This
will help with the next coat. This is called
the crumb coat as it seals in all the
crumbs so that they dont show on the
final coat.
STEP 12
Remove the cake from the fridge and use a
spoon to place random blobs of coloured
icing around the edges of the cake as
shown. (Photo 7)
Make sure you reserve approximately two
tablespoons of each icing for the topping.

7
STEP 13
Once each colour icing is on the cake,
use a cake smoother to gently smooth all
the colours together. This will give you a
rainbow type of effect. (Photo 8)
STEP 14
Place any remaining icing in a piping bag
with star tip (Photo 9) and pipe small
amounts around the top of your cake as
shown. (Photo 10)
STEP 15
Sprinkle 100s and 1000s in the centre of
the cake.
Wendy Marshall
nanawen64@gmail.com

8
40

Creative SugarCraft

10

FULL OF HINTS, TIPS AND TECHNIQUES

Australian

Cupcakes

Artis

& INSPIRATIONS

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Easy-to-follow

Ideas

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recipes

KNITTING IDEAS
FOR ALL SEASONS

MARYBOROUGH
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Creative SugarCraft

41

FMM Art Deco Lower Case Letters

This lower case letters set is great for cutting
out art deco styled letters out of fondant,
gumpaste and more.The set includes two
tappits with alphabet a-z. RRP $13.95
Cake Decorating Solutions
www.cakedecoratingsolutions.com.au/

Wilton Decorating Brush Set

This five piece brush set includes soft
synthetic bristles which are food safe for
all decorating applications. The liner brush
is ideal to paint thin lines and fine details
or for brush embroidery. The round brush
is perfect for painting broad thin to thick
lines and details. Shade and blend colours
with the small flat brush, or use it for
brush embroidery. The angled flat brush
lets you shade and paint curved strokes,
petals and larger details with ease. Paint
and blend larger areas and make broad,
bold strokes with the wide flat brush.
These brushes make it easy to learn to
paint cookies, cakes, cupcakes and more
with designs that vary from impressionistic
to detailed. RRP $21.95
Baking Pleasures
www.bakingpleasures.com.au/

ping

Guide

Dipping Tool Set

Working with chocolate? Get a professional,
flawless look using these Stainless Dipping
Tools. Each has a
long handle and
will let you deftly
dip your candies
without making a
mess. Use them
to hold fruit,
sweets or nuts
securely while
dipping them into
melted chocolate
or other coatings.
RRP $17.60

Complete Cake Decorating Supplies

www.completecake.com.au/

Edible Art Paint

Edible Art Decorative Paints by Sweet Sticks are a revolutionary
paint made here in Australia. With a unique blend of 100%
edible ingredients, they can paint, dry and be rub free on almost
anything.The edible paint can be used on fondant, buttercream
cakes, royal icing, sugar cookies, marshmallows, gold leaf, deco
magic, chocolate, candy melts, ganache and more! Sweet Sticks
recommends using a quality sable brush or sponge. Best of all
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From RRP $8.80
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www.edibleartpaint.com/

Baby Mini Cookie Cutter Set

Decorate cookies using the texture mats for a simple way
to get an elegant, professional-looking design or enhance
and embellish the textured cookie with flowers or icing.
The mini baby
set includes two
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A bonus cookie
recipe is also
included.
RRP $27.95

Cake Decorating Central

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Piping Bag Holder

and Stand
The Loyal Piping
Bag Holder and
Stand supports bags
for easy filling. It is
completely stable and
will not fall over.The
stand is used to hold
the bag in between
piping to keep your
workbench clean and
the bags intact.
RRP $17.05

Complete Cake Decorating Supplies

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Fabulous Flower Tips set of 8

These are premium quality flower tips in 8/10 stainless steel.
These set of 8 tips design beautiful buttercream flower
arrangements on your cakes or cupcakes.The tips are easy to
use, so you can effortlessly create flowers for your next baking
creation. RRP $46.95

Premium Gumpaste Flap Board

This is a must-have accessory for any baking
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sheets stores your gumpaste creations, keeping
them fresh until you are ready to use them.
RRP $16.95

Cakes Around Town

www.cakesaroundtown.com.au

is

This is a fragile, delicate looking egg which is not as breakable as you

might think.....at least around the sides, where it can be held.

INGREDIENTS
4EWXMPPEKITEWXI
*PS[IVTEWXI
'STLE

STEP 1
Grease the exteriors of both halves of the
moulds.

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STEP 2
Roll out white pastillage to approximately
5mm thick , large enough to cover one
shell. Lay the sheet over the mould and
gently press to fit. Cut around the edge
with the pizza wheel. Set aside to dry.
STEP 3
Roll out a piece of sugar paste large
enough to cover the cake board. Paint glue
over the board and press the paste on
firmly. Emboss with a pebble mat or mark
with tiny knife flicks to roughen the surface.
Leave to dry. Paint in muted greens.

Creative SugarCraft

STEP 6
Press a row of leaves along the bottom
edge of the mould using the greased
surface to hold them in place and starting
at the rounded end so the leaves are
growing away from there. (Photo 1) They
will cling if a little pressure is used. Work

STEP 4
Tack the second half of the mould to a
spare board with small dots of royal icing
or use double sided tape dots, around
the rim. (This will make it easier to move
about.)
STEP 5
Roll out white flower paste so that it is
quite thin and cut long sweeping wavy

44

curves from top to bottom. Repeat this

in between to create long curved leaves.
(Photo 1) Remove and save the V shaped
scraps for re-use. Keep under cover until
required.This will be painted green later
on.
Alternatively you can make your paste
green.

Tutorial
Creative SugarCraft

45

Fish Pond

right along one side, gluing where they

touch and making them look as natural
as possible. Repeat along the other side.
When the leaves reach the end, curve and
interleaf them to look as though they have
grown that way. (Photo 2)
STEP 7
Return to the front and repeat with more
leaves, gluing them to the first row, BUT
NOT TO THE MOULD. (Photo 3) Make
them grow gracefully and balance the
shape. Dont attempt to make them match.

46

Creative SugarCraft

leaves and tip some of the points outwards

as though they are alive. When you are
happy with the result, check carefully
around the sides in case there are any gaps
or weak spots. If there are, add another
leaf or two. There is no right or wrong
amount. Set aside for a couple of days to
harden completely.

STEP 8
The idea for this next stage is to close in
the top a little, but leave a frame so that
the inside of the pond is visible. Curve the

STEP 9
Using different shades of green dusts and
alcohol, paint the leaves, not forgetting the
edges, plus deep into the joins. I keep wine
bottle caps for paint pots for this job as I
prefer not to make too much colour up at
a time. Any remaining can be stored for the
next time and revitalised with a drop of
alcohol. Leave this to dry thoroughly.

STEP 10
Gently release the leaves from the mould
by pushing upwards at the edge. Set it
upside down into the inside of the mould
to suppor t them and paint the insides
of ever ything. Making the colour a little
darker will create an illusion of depth.
Set aside to complete the dr ying process.
(Photo 4)
STEP 11
Make one or two little fish. I used a button
as a mould but a tiny oval with one end
pinched out as a tail will work just as well.
(Photo 5) Paint them yellow or red to look
like carp.
STEP 12
If you had used green paste for the leaves
then you are one stage ahead at this
point. If not, colour a small piece of flower
paste and roll out thinly tapered lengths

Tutorial

5
to create plants. Fold these in half two
or three at a time, pinch together at the
fold and press to widen at the base. This
will help to stand the plants up. Now paint
glue on the reverse side of the fish and
tuck them into the fronds. Allow to harden.
(Photo 6)
STEP 13
Now to paint the inside of the pond. Dilute
green dust with plenty of alcohol and swirl
this around the inside of the base eggshell.
Add a little light brown to the brush and
paint the lower part. While this is still
damp, sprinkle the sides with edible glitter
and the bottom with a little caster sugar.
This will pick up the brown colour and
look like sand. Turn the shell over and paint
the outside with pale green, then add dark
green brush strokes from the base towards
the rim to look like pondweed. Dry upside
down. (Photo 7)

7
Creative SugarCraft

47

Fish Pond

8
STEP 14
Make a thick mix of green paste and CMC
glue and use this as cement to glue the
two plants into place inside the pond.
Allow to set. Face the two fish towards the
leafy end of the pond as this is where they
will be viewed from. (Photo 8)
STEP 15
Use the remainder of the cement to glue
the bottom half of the egg to the prepared
cake board.
STEP 16
Roll out a long snake of green paste and
glue it to the rim of the pond. Paint this
with CMC glue and gently set the top leafy
section into place. Without applying too
48

Creative SugarCraft

9
much pressure, make sure that it is firmly
seated into place on the ring of soft paste.
This egg isnt meant to be opened, so
needs to be secure.
STEP 17
Roll out another thin sheet of flower
paste and cut some more leaves. Glue
these at random, overlapping around the
rim, to hide the rope of paste. Remember
to keep them a little loose at the tip.
(Photo 9)
Check carefully all around that the gap is
covered. Dry completely, and paint the
remaining leaves.
Nancy Sayers
E: chaos@ skymesh.com.au

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Silho Cake Mix is a relatively new product that is perfect for creating cakes with a
silhouette design. It takes out the risk factor often associated with using stencils
and royal icing mix as the decorations are made in advance and can be attached
to the cake. Combine it with a silho mat and let your cake tell the story.

INGREDIENTS
&PEGO 7MPLS 1M\
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7MPLS 'EOI ;IHHMRK

'MX] )PIQIRXW 1EX

7MPLS 'EOI 7GVETIV
'EOI 7XIEQIV

1
STEP 1
Make and cover your cakes and let the
fondant set for a day.
STEP 2
Make black Silho Cake Mix according to
instructions on tub. Start easing the mix

3
50

Creative SugarCraft

2
into the designs you require. (Photos 1
and 2)
In our example we have used the tree
and kids, city scape, birds, engagement
couple, young lovers, lamp post and
bike all found on the Wedding & City
Elements Mat.

Silhouette Story Cake

Creative SugarCraft

51

can be
orations of time
c
e
D
:
ip
T
d
ay ahea
made w between
r
red
ready fo
and sto
er until ions.
p
a
p
g
bakin
condit
ool dr y
use, in c

STEP 3
Use the Silho Clear Scraper to remove
excess Silho Mix. Extra mix can be saved
in an air tight container and stored in the
fridge. (Photos 3 and 4)
STEP 4
Allow to airdry for up to 8 hours
airconditioning helps the process, humidity
slows it down (Photo 5). Or you can place
in a 70 degree oven for 12 minutes and
allow to cool after removing. Measure and
mark with a toothpick where you would
like place your decorations on your cake
layers.
STEP 5
Carefully remove the decorations from the
mat, taking care in the small detail areas
(Photos 6 and 7).
STEP 6
Lightly steam the area where you will be
attaching the decorations. (Photo 8)

Silhouette Story Cake

Story Cake
Silhouette

STEP 7
Carefully attach your completed
decorations. You will be given a small
window of opportunity to adjust the
situation, but then it will set in place (Photo
9). Try and not move it around too much
to avoid black marks on your cake and
dont oversteam or wet the area.

STEP 8
Stack your cakes according to your story
(Photo 10) and sit back and admire the
gorgeous detail of your work.

10

All products can be purchased online

from Cakes Around Town
www.cakesaroundtown.com.au

Creative SugarCraft

53

o
Ne
Gi

INGREDIENTS
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+EREGLI
KQ;LMXI
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KQ4MRO*SRERX
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7YKEV+PYI

54

Creative SugarCraft

uic
at

asy
ou

1
STEP 1
Bake cake and allow to cool completely.
STEP 2
Trim the crust off the cake and then fill
with a layer of filling of your choice. Cover
the whole cake with a layer of ganache or
buttercream, creating as smooth a base as
possible. Leave to set overnight or several
hours. (Photo 1)
STEP 3
Use a pastry brush to apply a small amount
of water over the whole cake to help the
fondant to stick.
Roll out some white fondant and then
place on cake. Begin by smoothing on
with your hands and a cake smoother.
Cut away excess from around the base
of the cake.

or
av

now?
eed.

2
STEP 4
Continue to use the cake smoother to
smooth the icing and create as smooth a
finish as possible.
STEP 5
Roll out small amounts of the fondant
in your choice of colours. Use the small
round cutters to cut out polka dots and
stick to the cake with a small amount of
sugar glue. (Photo 2)
TO MAKE THE BOW
STEP 1
Roll out the pink fondant that has hardener
added or use Gumpaste that has been
coloured pink. Use the pizza wheel and
a metal ruler to cut two rectangles, each
measuring 20x8cm. These are for the loops
of the bow. (Photo 3)

Creative SugarCraft

55

Girly Spots and Bow Cake

3
STEP 2
Take one end of the rectangle and carefully
pleat the icing to resemble where the
material in the bow is gathered. (Photo 4)
Fold the strips in half to create loops. The
bow loops will be standing up so it is useful
to shape them while they are in the standing
position in order to get it to look right.
STEP 3
You now need to make the middle of the
bow. The size will depend on the amount
of gathering you have done on the bow
and what you need to cover. Cut a
rectangle and gather this also. Place the
loops of the bow so that the gathered

5
56

Creative SugarCraft

Girly Spots and Bow Cake

Girly Spots

and Bow Cake

ends are touching. Wrap the small

rectangle around the middle of the bow
making the join at the bottom where it
wont be seen. (Photo 5)

STEP 7
When the bow is dry, or firm enough to
hold its shape, attach to the cake with a
small amount of royal icing.

STEP 4
Place some cotton wool or tissue inside
each bow loop to hold its shape while it is
drying.

FINISHING OFF
Use royal icing to attach the sixlets or
the sugar pearls around the base of
the cake.

STEP 5
Make the tails of the bow by cutting some
strips of pink icing. Cut a V into the end of
each one and arrange on the cake where you
would like them to be. (Photo 6)

Cake by Cake-oh
www.cake-oh.com.au

STEP 6
Attach the ribbon tails to the cake with a
little sugar glue. (Photo 7)

Project Supplies available from

Complete Cake Decorating Supplies
63 Boothby Street
Panorama SA
Ph(08) 8299 0333
www.completecake.com.au

8
Creative SugarCraft

57

Ed

er

r
Wafer paper is an edible alternative for making light and delicate flowers
that are perfect for the top of cakes and cupcakes.

INGREDIENTS
KVEQW&VS[R
*SRHERX
WLIIXSJ)HMFPI
;EJIV4ETIVQEOIW
JSYVS[IVW
)59-41)28
;EXIV
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7GMWWSVW
4EMRXFVYWL
2SRWXMGO1EX

1
STEP 1
Fold your wafer paper in half and then in
half again. (Photos 1 and 2)
STEP 2
Mark out the wafer paper into three
sections that are 5.5cm , 7cm and 8.5 cm.
Cut in a straight line. Unfold the paper

3
58

Creative SugarCraft

2
and cut along the creases on each three
sections. (Photo 3)
STEP 3
You will now have four squares of the
same size. Leave each size together in
three separate piles (Photo 4) and cut out
a circle from each. (Photo 5)

Tutorial
Creative SugarCraft

59

Edible Wafer Paper

Flowers

60

Creative SugarCraft

STEP 4
Make a small cut from the outer edge into
the middle point. (Photo 6)
STEP 5
Paint a little water on one side of the half
and fold the wet side under to create a
shallow cone. (Photos 7 and 8) Repeat
with each size.

STEP 6
Paint a small amount of water in the
middle of the biggest petal. If you add too
much water the paper will start to dissolve.
Place the medium petal on top. Now add
some water to the medium petal and press
on the smallest petal. You will now have
three layers of petals inside each other.
(Photo 9)

10

Tutorial

9
STEP 7
Roll three small, brown balls of fondant
and paint them gold with the edible
lustre dust. (Photo 10)
STEP 8
Paint a small amount of water in the
middle and stick the balls in place.
STEP 9
Dry your paint brush and apply some gold
to the outside of each petal. (Photo 11)

10
Custom Cake Toppers, Kogarah NSW.
Facebook: https://www.facebook.com/
customcaketoppersandsupplies/
Web: www.customcaketoppersandsupplies.com.au
Mobile: 0416813550

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Creative SugarCraft

61

range and

erry

Naked Cake

Do you prefer to bake from scratch or are you happy to give a pre-mix a go?
The Bakels cake mixes come in a range of different flavours and can easily be
adapted to create different flavours. This cake used the Bakels Crme Cake
Muffin Mix but if you have your own butter cake or orange cake recipe you
would prefer to use, it also works well for this cake.

INGREDIENTS
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JSV(IGSVEXMSR
WXVE[FIVVMIW
FPYIFIVVMIW
VEWTFIVVMIW[IVI
YWIHMRXLMWTVSNIGX
36%2+)7=694
\3VERKIW
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36%2+)
&988)6'6)%1
KQ9RWEPXIH
&YXXIV
'YTW-GMRK7YKEV
>IWXSJ3RI3VERKI

MAKING THE CAKE

If you have a stand mixer you can make the
whole 2kg worth of mix at one go. If not,
make one kilogram at a time and split the
ingredients.
STEP 1
Use an orange zester to remove the zest
from two oranges. Place the zest, cake
mix and eggs in a bowl. Mix until well
combined.
STEP 2
You now need to add the liquid which for
plain cake is water. For this version of the
cake, orange juice is used with the water.
Squeeze the juice of the two oranges into
a measuring jug. Now add water to make
the total liquid amount up to 800ml.You
will now have a watered down orange juice
mixture. Add this to the cake batter and
mix until well combined.
STEP 3
Place the oil and white choc melts in a
microwave safe jug or bowl and microwave
for thirty seconds.Take out and stir and
then repeat until the chocolate has fully
melted.You should now have a white mix
of oil and chocolate.

62

Creative SugarCraft

STEP 4
Add the chocolate and oil mix to the cake
batter and mix until combined.
Divide the mixture between two eight inch
round, lined cake tins. For this project you
need the cakes to be the full depth of the tin
so it is best to line the tins with baking paper
that is higher than the top edge of each tin
and fill the tins fairly high.This cake mix rises
well so the baking paper will prevent any
spills in the oven of overflowing cake.
STEP 5
Place in the oven and cook for approximately
one and a half hours at 155-160 degrees.
The baking time will vary depending on your
oven. It does take a long time to cook and is
best cooked at a fairly low temp for a long time.
Note: If the cake starts to look cooked
and/or has a dark crust forming on top,
you can cover loosely with alfoil.
STEP 6
When a skewer inserted into the cakes
comes out clean, the cake is cooked. Allow
to cool slightly and then remove from cake
tin to cool completely. It is best to remove
the cakes from the tins to cool so that they
dont continue to cook and the outer crust
doesnt go too dark.

Naked Cake
Creative SugarCraft

63

Orange and Berry

Naked Cake

TO MAKE THE SYRUP

Before juicing the oranges, use the zester
to remove the rind so that it can be used
in the buttercream filling.
STEP 1
Squeeze the juice from the oranges and
strain into a small saucepan. The oranges
used in this project produced of a cup
of juice so of a cup of caster sugar was
used with it.
Adjust the amount of sugar you have
to match the amount of juice you have.
(Photo 1)

64

Creative SugarCraft

STEP 3
Turn the heat down and leave to simmer
until the mixture reduces and thickens
slightly. Stir the mixture occasionally to
remove any sticky or sugary edges on the
pan.
STEP 4
Remove from the heat and place in a jug
to allow to cool completely. As it cools, it
will thicken up more.

STEP 2
Place the saucepan over medium-high heat
and bring to the boil, stirring with a whisk.

TO MAKE THE BUTTERCREAM

FILLING
STEP 1
Place the butter in bowl and beat until
lighter in colour and creamy looking.
(Photo 2)

STEP 2
Add the orange zest and mix in.

horizontally. Since it will be seen, it is best

if you can cut it evenly. If you have difficulty
doing this free hand, you can use tooth
picks as a guide.
Measure the height of each cake and push a
toothpick in at the half way mark. Do this at
several intervals around the cake. (Photo 6)

STEP 3
Add the icing sugar one cup at a time,
beating in between until a smooth,
spreadable consistency. (Photo 3)
PUTTING IT ALL TOGETHER
STEP 1
Place each cake back into the cake tins
and cut the top crust off. Doing it this way
means you can use the top rim of the cake
tin as a guide to create a perfectly flat and
level top. (Photos 4 and 5)
STEP 2
Each cake needs to be cut in half

STEP 3
Use the toothpicks as a guide and use a
large knife to cut the cake in half. (Photo 7)
You should now have four pieces of cake
the same height.
Wipe a small amount of buttercream on
the side of the cake to use as a marker.
When you are stacking the cakes, line this
buttercream marker up and it will stay
level. (Photo 8)

Naked Cake

Creative SugarCraft

65

9
STEP 4
Spread a small amount of buttercream
onto the cake plate, stand or board you
are presenting your cake on. This will help
the cake to hold in place. (Photo 9)
Place the bottom of one of the cakes on
the buttercream on the plate.

10
STEP 5
Drizzle some of the orange syrup over
the surface of the cake. It doesnt matter
if some of it drips over the edges as this
adds to the decadent and rustic look of the
cake as a whole. You can spread the syrup
over the surface of the cake if you wish.
(Photo 10)
STEP 6
Spread some buttercream over the top of
the orange syrup and place the top piece
of cake on top. (Photo 11)
STEP 7
Repeat this process until all four pieces are
stacked.(Photo 12)

11

12
66

Creative SugarCraft

Orange and Berry

Naked Cake

Naked Cake

13

14

STEP 8
On the top of the cake, pour more of
the orange syrup so that it drips more
obviously down the sides of the cake.
Spread a final layer of buttercream over
the top.

to fill in any gaps and to create difference

in colour. Place a strawberry and a few
blue berries around the base of the cake
for decoration if you wish.

STEP 9
Take the spatula and neaten around the
edges. Fill in any gaps where the layers
meet and smooth any spots where the
buttercream is bulging between layers.
(Photo 13)

STEP 11
Finish off by drizzling the remaining orange
syrup over the fruit. Dust with icing sugar if
you wish.
Cake by Cake-oh
www.cake-oh.com.au

STEP 10
Wash and dry the strawberries (Photo 14)
and place on top of the cake.(Photos 15
and 16) Repeat with the blueberries. You
may wish to cut some of the strawberries

Project supplies available from

Complete Cake Decorating Supplies
63 Boothby Street
Panorama SA
Ph (08) 8299 0333
www.completecake.com.au

15

16
Creative SugarCraft

67

n the Kitchen

igh Tea

The slices are quick and easy to make and are our family favourites.
These make a brilliant High Tea or for any celebration. By Tiarhn Dunn

CHOCOLATE SLICE
INGREDIENTS
K&YXXIVQIPXIH
GYTK &VS[R
7YKEV
GYT'SGSRYX
IKKPMKLXP]FIEXIR
GYT4PEMR*PSYV
/3GYT7IPJ6EMWMRK
*PSYV
XIEWTSSR'SGSE
ICING
INGREDIENTS
GYT -GMRK 7YKEV
8EFPIWTSSR 'SGSE
8IEWTSSR WSJX
FYXXIV
 8EFPIWTSSR 1MPO

CHOCOLATE SLICE
STEP 1
Combine butter, sugar, coconut, egg, sifted
flours and cocoa in a bowl.

RASPBERRY COCONUT SLICE

STEP 1
Beat butter, sugar and egg in small bowl
with an electric mixer.

STEP 2
Press mixture into 19x29cm slice pan.
Bake in moderate oven for 20 minutes.

STEP 2
Stir in sifted flours. Press mixture into
19 x 29cm slice tin. Bake in moderate
oven for ten minutes.

STEP 3
Spread the hot slice evenly with icing.
Sprinkle with extra coconut.
TO MAKE THE ICING
Sift icing sugar and cocoa into a bowl.
Stir in butter and enough milk to make a
spreadable consistency.

STEP 3
Spread hot base with jam and then topping
and bake in moderate oven for 30 minutes
or until brown.
TO MAKE THE TOPPING
Combine all ingredients and mix well.

6%74&)66=
COCONUT SLICE
INGREDIENTS
K &YXXIV
GYT 'EWXIV 7YKEV
)KK
/3GYT 7IPJ 6EMWMRK
*PSYV
/3GYT 4PEMR *PSYV
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'SRXMRYIH

1
68

Creative SugarCraft

High Tea
Creative SugarCraft

69

Kids in the Kitchen

High Tea

6%74&)66=
COCONUT
70-') 8344-2+
INGREDIENTS
 )KKW 0MKLXP] &IEXIR
/3 'YT 'EWXIV 7YKEV
 GYT 'SGSRYX
7,368&6)%(
INGREDIENTS
K &YXXIV
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)\XVEGX
'YT -GMRK 7YKEV
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4MTMRK &EK
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2S^^PI

70

Creative SugarCraft

SHORTBREAD
(NANNAS FAVOURITE RECIPE!)
This is my favourite recipe handed down
to me from my Nanna.This is the most
requested by my family.
STEP 1
In an electric mixer combine butter, vanilla
and icing sugar.
STEP 2
Combine until a creamy texture. Add the

flours and keep mixing until mixed well.

STEP 3
When mixture sticks to the side of the
bowl, transfer to a piping bag and pipe into
the mini muffin pan.Top with cherries or
slivered almonds.
STEP 4
Cook in a moderate oven for 15 to 20
minutes slower the better. Once cooled
sprinkle with icing sugar.

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Ra

Gi

ocol te

a e

It is always good to have a few recipes up your sleeve that you can create
without having to turn on the oven. This recipe shows you how you can combine
a few ingredients to create a delicious no-cook cake that is sure to delight.

INGREDIENTS
K;EPRYXW
K*VIWL(EXIW
TMXWVIQSZIH
.YMGISJSVERKI
XEFPIWTSSRW'EGES
4S[HIV
XEFPIWTSSRW
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',3'30%8) &%6/
INGREDIENTS
 GYT 'SGSRYX 3MP
 GYT 'EGES
4S[HIV
 GYT 6MGI 1EPX
7]VYT
(VMIH )HMFPI 6SWI
4IXEPW

1
THE CAKE
STEP 1
Place walnuts, spice and cacao powder into
bowl of a food processor (Photos 1 and
2) and pulse until mixture resembles fine
crumbs.
STEP 2
Add pitted fresh dates to walnut

3
72

Creative SugarCraft

2
crumbs and juice of orange and pulse
until mix comes together. (Photos 3
and 4)
STEP 3
Line a 7cm spring form pan with baking
paper and press mix firmly in pan.
(Photos 5 and 6) Place in fridge for at
least 4 hours.

Raw Chocolate Cake

5

6
Creative SugarCraft

73

Raw Ginger

Chocolate Cake

10

CHOCOLATE BARK
STEP 1
Combine coconut oil, cacao powder and rice
malt together. Line a tray with baking paper
and pour mixture on. (Photos 7 and 8)
STEP 2
Sprinkle edible rose petals on top and
place in fridge to set. (Photo 9)

74

Creative SugarCraft

and 150g dark chocolate. (Photo 10)

Microwave for 30 seconds at a time until
the chocolate has fully melted. Set aside to
cool and thicken. (Photo 11)
PUTTING IT ALL TOGETHER
Carefully remove cake from tin. (Photo 12)
Spread the ganache on the top of the cake
and decorate with the chocolate bark as
desired.

STEP 3
While cake and bark are setting, make the
ganache. Combine 150ml coconut cream

Wendy Marshall
nanawen64@gmail.com

11

12

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R Modelling Fairies in Sugar (Revised Edition)

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R Twenty to make: Decorated Cookies

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Basic Tools

And Equipment
Piping bag
1. WOODEN CAKE BOARDS &
CARD BOARDS
These come in a variety of thicknesses
and shapes. Thicker cake boards are light
weight but still sturdy enough to hold the
weight of a heavy, multi tiered cake while
the thinner cardboard variety are used
between tiers on stacked cakes or for
presenting small cakes on.
2. DOUBLE SIDED TAPE
When putting ribbon around the bottom
of a cake, use this between the two ends
to hold it in place. Do not use it directly
onto the cake. It is also useful for attaching
ribbon around the edge of the cake board
for decoration.
3. LARGE ROLLING PIN
For rolling out large amounts of fondant
icing when covering cakes.

usefu
are also
s
la
tu
a
Sp
all
g up sm
for pickin gar icing
f su
pieces o torting the
dis
without
m.
f the ite
o
shape
78

Creative SugarCraft

4. ROYAL ICING DRY MIX

Instant royal icing mix is quick and easy to
prepare by simply adding water until the
desired consistency is achieved. It is used
for piping details as it sets hard and is also
used to stick things together. It can also be
used to cover a cake and for adding details
XSKYVMRIWWYGLEWLEMV

5. ICING SUGAR SHAKER

4YXMGMRKWYKEVSVGSVRSYVMRXSSRISJ
these shakers and sprinkle some onto
work bench to avoid fondant icing from
sticking to the work surface.
6. SUGAR GLUE
This edible glue is used to stick decorations
onto a cake covered in fondant and also
[LIRQEOMRKWYKEVS[IVWSVKYVMRIW
from fondant. Apply a small amount with a
paint brush for best results.
7. DECORATORS ALCOHOL
This is used to mix with petal dusts to create
a quick drying paint and can also used to
VIQSZIER]YR[ERXIHMGMRKWYKEVGSVRSYV
that may be on the surface of the cake.
8. COCKTAIL STICKS
Use cocktail sticks for adding colour to
icing. Dip one end into the colour and wipe
it onto fondant icing.
9. CAKE SMOOTHERS
Cake smoothers help to create a smooth
RMWL[LIRGSZIVMRKGEOIFSEVHWERHGEOIW
with fondant icing. Using two will help
create sharp, neat edges and will avoid any
YR[ERXIHRKIVLERHQEVOW

1
9
2
16
11
10

17

15
12

18

14

13

20

19

21
22
27

10. BALL MODELLING TOOL

The ball tool can be used to cup small
S[IVW ERH TIXEPW F] TYWLMRK MX MRXS
fondant on a soft petal mat. It can be
used to create textured patterns such
as the dimples in a golf ball and can
also be used to soften and frill petals in
S[IV QEOMRK
11. FRILLING TOOL
By rolling this tool along the edge of a strip of
MGMRK SV E S[IV TIXEP E WSJX JVMPPIH IHKI [MPP
be achieved.The points on the end of this
XSSP GER EPWS FI YWIH [LIR QEOMRK KYVMRIW
by making indents for eyes, nostrils etc.
12. CRAFT KNIFE
8LIWI RI WLEVT ORMZIW EVI YWIJYP
for cutting out templates and edible
decorations as well as trimming edges of
cut shapes.
13. PASTRY BRUSH
Use this brush for applying sugar syrup or
jam glaze to the cake before adding the
fondant to the cake.

23

24
25

26

14. PLAIN EDGED KNIFE

Useful for cutting and trimming fondant
icing around the bottom of the cake
once it is covered.The plain blade
ensures there are no uneven patterns
left in the icing.
15. SPATULA/PALETTE KNIVES
Palette knives are used for spreading
buttercream or ganache and are an
essential tool when using royal icing for
stencilling cakes.They are also useful for
picking up small pieces of sugar icing
without distor ting the shape of the item.

Frilling Tool

16.SMALLNON-STICKROLLINGPIN
For rolling out small amounts of fondant
icing when making decorations.
17. CUTTING WHEEL
These are used for cutting small, detailed
shapes.The wheel cuts through the icing
without dragging the edges. It can also
be used for marking the surface of soft
fondant to achieve different effects such as
a quilted effect or a wood grain.
Creative SugarCraft

79

Tools and Equipment

Basic Tools

And Equipment
18. PAINT BRUSHES
A variety of different brushes will be
useful for different purposes. They are
used for applying sugar glue, brushing away
unwanted icing sugar, applying petal/lustre
HYWXTEMRXMRKHIXEMPWSRKYVMRIWSVTMGOMRK
up small items to avoid squashing them.

Paint brush

19. METAL CUTTERS

There is a huge range of cutters available
to make decorating your cake quicker and
easier. A set of rounds is useful especially
when decorating the top of cupcakes with
disks of fondant icing and a set of assorted
shapes is useful when a variety of shapes
are needed in different sizes.
20. SOFT PETAL MAT
8LMWVQWTSRKIQEXWSJXIRW[LIR
pressure is applied to the surface. It is used
with the ball or frilling tool to thin and
soften the edges of fondant when making
petals, leaves and frills.
21. RULER
Useful for cutting straight edges and for
keeping continuity in decorations that need
precise measurements.

Brought to you by
Complete Cake
Decorating Supplies
63 Boothby Street
Panorama, SA, 5041.
Ph: 08 8299 0333
Fax: 08 8299 0331
Email: sales@
completecakedec.com.au
80

Creative SugarCraft

22. SKEWERS
Wooden or plastic, these are used for
supporting the upper tiers of stacked cakes
and also provide internal support for large,
irregular shaped cakes. Wooden dowels must
be food grade for safe use inside cakes.
23. CAKE LEVELLER
Available in different sizes and styles these
tools assist when making cakes perfectly

level and cutting even layers. The blade can

be adjusted to the desired height.
24. COUPLER
8LMWTPEWXMGXXMRKGSRRIGXWTMTMRKRS^^PIW
to the piping bags. They help to prevent
leakage and allow nozzles to be changed
over easily.
25. PIPING NOZZLES
Nozzles come in a range of different sizes
and shapes to achieve different effects. It
is useful to have a variety of plain, star and
WTIGMEPXMTWJSVHMJJIVIRXRMWLIW
26. PIPING BAGS
Disposable piping bags are designed
to be used once and then thrown away.
The end can be cut to accommodate
small couplers/nozzles or the larger
cream tubes.
Other piping bags made from vinyl or a
thermo material are also available. You can
also make your own from parchment or
cellophane triangles.
27. LONG SERRATED KNIFE
Useful for leveling and cutting layers into
cakes. They are also useful for carving
shaped cakes.
28. NON STICK MAT
Available in a range of sizes and materials
these mats provide a surface for rolling
out fondant or modeling paste. Although
EWQEPPEQSYRXSJMGMRKWYKEVGSVRSYV
may still be needed to prevent sticking, not
as much will be needed as for a normal
kitchen surface.

ADVERTISE HERE
Ph: Cindy on 07 5499 9837 or
Email: adv@wpco.com.au

SugarCraft
BE TEMPTED

The

Gallery

CAKE

CAKE DECORATING SUPPLIES NARELLAN

www.embellishedcakes. com.au
Shop 3/342 Camden Valley Way Narellan 2567
Phone: 0419 423 688
Email: embellishedcakes@gmail.com



U
>i `iV>} i U 7i``} V>i
U
>i `iV>} V>i U
`i}i` V>i
Shop 7, 9 Kent St
Sunray Village
Rockingham WA 6168

08 9528 6882
www.thecakegallery.co
info@thecakegallery.co

Creative SugarCraft

81

Next Issue
Creative SugarCraft Vol 5 No 2

SugarCraft
BE TEMPTED

PUBLISHER Simon Mullen

CREATIVE DIRECTOR Hayley Jagger
TECHNICAL EDITOR Tracy Warncken

Exper t advice and techniques

PHOTOGRAPHER Alex Mullen

STYLIST Hayley Jagger
JUNIOR DESIGNER Tara Mullen

Simple to follow instructions

All the latest cake decorating news
Debbie Browns cake idea

EDITORIAL ENQUIRIES
Phone 02 4733 8482, Fax 02 4733 8583
Email: simon@wpco.com.au
NATIONAL ADVERTISING MANAGER Cindy Francis
Phone: 07 5499 9837
Email: adv@wpco.com.au
ADVERTISING COORDINATOR
Gail Pellizzon
Advertising enquiries
Phone: 02 4733 8447
Email: adcopy@wpco.com.au
SUBSCRIPTION ENQUIRIES Danielle Ryan
Phone: 02 4722 2260 Fax: 02 4733 8583
Email: subs@wpco.com.au
Website: www.wpco.com.au
For back issues call 02 4733 8447
RETAIL SALES/OVERSEASDISTRIBUTION ENQUIRIES
Simon Mullen
Email: simon@wpco.com.au

PUBLISHED BY
Published, promoted and distributed by
Woodlands Publishing Pty Ltd (ACN 115 093 162).
All rights reserved.
Woodlands Publishing Pty Ltd
PO Box 8035 Glenmore Park NSW 2745

ON SALE 12 SEPTEMBER 2016

82

Creative Beading

Woodlands Publishing Pty Limited has taken reasonable steps to secure the
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from each articles author a warranty that the copyright subsisting in the article is
the authors original work, or the author has obtained all necessary rights, licences
and permissions, and publishing it in this publication will not infringe any third partys
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third partys copyright. All material in this magazine is copyright and cannot be
reproduced in part or in full without written permission from the publisher. Prices
and dates quoted in this issue were correct at the time of going to press but may
be subject to variation.

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'HFRUDWLQJ.LWRIWKH0RQWK&OXE
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