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H E A V E N® AUTUMN 2015


Fun new designs for Halloween

Autumn 2015


Bake the best miniature cakes


Pearlised bubbles

Meet The Fashion Chef Charlotte Neuville

Create a glamorous cake topper with the ‘wow’ factor

Ombre buttercream rose cake, p52

Sweet celebrations

Plan the perfect party with birthday cakes for every skill level

DiscoverDESIGNS 26 birthday with the ‘wow’ factor STYLISH TO cake SUITtutorials EVERY AUTUMN GATHERING

CDH12.CoverFH.3db.indd 1

Chalkboard effect wedding cake

Juliet Sear’s burger cake

9 772050 122032

Watercolour graffiti cake

9 772050 122032

Meercat graduation topper



Halloween ✴ Bonfire night ✴ Weddings ✴ Children’s parties

AUTUMN 15 PRICE £5.50 NZ $15.50

17/06/2015 09:19

Start the summer with a Strawberry Tea Summer’s here. Gather your friends and do something lovely together with strawberries. Registered charity in England and Wales 1017658 • Registered charity in Scotland SC038104

In cupcakes, scones and trifles. In bowls with a swoosh of cream. In the garden. At a sunny kitchen table. With cups of tea or fruity cocktails. Do it absolutely your way – there’s a Strawberry Tea for everyone. Whether it’s small and cosy, beautifully simple or fabulously fancy. Karen from Chesterfield made these beautiful cupcakes for her Strawberry Tea, she says:

Breast Cancer Care is the only UK-wide support charity helping the thousands of women waking up to the harsh reality of breast cancer every day. Raise £100 at your Strawberry Tea and you and your friends could be helping four people calling our Helpline in urgent need of support. Hold your Strawberry Tea this July and help us be there for more women facing breast cancer.

‘Baking is my passion and my dream is to open a cupcake shop one day, so Strawberry Tea is perfect for me! I love the challenge of coming up with some fun strawberry designs and helping to raise money for a worthwhile cause which helps so many people.’

The perfect accessories for your Strawberry Tea!

Buy your brand new Strawberry Tea apron, made from crisp white cotton drill, featuring a sweet border of strawberries at the neck as well as a smattering of strawberries on the pocket. You’ll find the apron and other lovely items, like our cupcake wraps (left) at

Get your FREE Strawberry Tea Starter Kit today Text ICING to 70500 or go to

July 2015


This issue’s top picks

Charlotte Neuville

Follow us... Facebook

Search for www. CakeDecoration Heaven and click ‘Like’ to join.


Go to and search for @CakeDecHeaven Alternatively email

Cover design Ombre buttercream rose cake – find the recipe on page 52.


I’ve never really thought about it before, but it’s amazing how much cake decorating is influenced by trends in fashion and homewares. For a while now, ombre colour blending has been used to great effect on the catwalk and in high street stores, and now it’s starting to become popular on cakes too – creating gorgeous effects such as our ombre buttercream rose cover star! The faux chalkboard look is also highly desirable in the world of homewares, with labels being painted onto jars and quirky shaped chalkboards taking pride of place in kitchens and offices across the country. This trend is slowly starting to creep into cake decorating, and this month you can discover how to achieve the look yourself with the gorgeous chalkboard wedding cake on page 76. Whatever occasion you’re baking and decorating for this month, we’ve got plenty of designs to inspire for every skill level, from Great Gatsby-style birthday cakes to burger and chip cakes for a teenage gathering. We’ve also got a tutorial on baking and decorating miniature cakes on page 30, plus we show you how to create pearlised bubbles on page 80. The technique takes a little time and practice, but is guaranteed to impress when used as a topper on a stylish cake. I hope you enjoy the issue, and please do share photos of your latest bakes with us on our Facebook and Twitter pages –we love to see what you’ve been creating!

Sally FitzGerald Senior Editor


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This month we meet the cake designer behind The Fashion Chef. After a long career in fashion design, Charlotte decided to turn her creative attention to creating beautiful cakes.We find out all on page 114.

Decorate it!

Catch up with this month’s latest cake decorating news on page 8, then take a look at some of our favourite new products to hit the shops on page 34. After all, you can’t create new cakes without a few new tools!

Food Heaven

Cake Decoration Heaven is part of Food Heaven, a series of magazines which fulfil all your baking and decorating needs. Turn to page 32 to discover how you can subscribe to receive three issues for just £3.

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✿ ✿ ✿ Seasonal ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ D E C O R AT I O N S

P18 Haunted house cake

You’ll love our spooky selection of seasonal cakes starting on page 9

P10 Autumn acorn cake

P12 Cauldron cake

P20 Trick or treat bucket

P22 Bobbing for apples cake

P24 First-class meerkat cake

P26 Halloween frog

P14 Zombie pin-up cake

P16 A midsummer’s night dream cake

P28 Top of the class cake

Miniature CAKES

Make marvellous mini cakes with our step-by-step guide on page 30…

P30 Stacking the layers

P31 Trimming the fondant

P34 The finished mini cake

P36 Scarlett O’Hara – Southern belle

P38 Jay Gatsby – Deco decadence

P40 Filigree rose cupcakes

P41 Love heart cookies

P44 Mimosa blossom

P46 Abstract stripes

P48 Watercolour graffiti cake

P50 Elegant striped celebration cake



P42 Vintage rose toppers

P54 Marbled flower cake

P52 Ombré buttercream rose cake

Turn to page 35 for our pick of the best celebration cakes, toppers and cupcakes to delight your friends and family – from retro and floral to clever and quirky…


Never miss out on your favourite Food Heaven magazines with our fantastic subscription offer on page 32 – you can try three issues for just £3!

P56 Classic jewellery box

P58 Antique mantel clock

P60 Creative clock tower

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✴ ✴ ✴ ✴ ✴ From city chic to Wedding wedding ✴ ✴ ✴ ✴&✴ vintage, Anniversary cake inspiration ✴ ✴ ✴ ✴ ✴ for your big day ✴✴✴✴✴ D E C O R AT I O N S

P64 Pink and silver fantasy

P70 Vintage bunting cake

P66 Suited and booted cake

Charlotte Neuville, the amazing creative talent behind The Fashion Chef couture cakes lets us into the secrets of making the perfect mini cakes on page 30 and her exquisite cake pearls on page 80. We meet up with her on page 114…

P72 Skyline chic

P74 Timeless elegance

P76 Chalkboard celebration

P80 Making cake pearlised bubble

P80 Preparing the gelatine

P81 Creating the bubbles

P81 The finishing touch!

P84 Dinosaur cake topper

P86 Strawberry flower fairy topper

P68 Pastels and pearls wedding cake

Pearlised Bubbles TECHNIQUES



P92 Toy town train cake

P91 Rainbow fairy castle cake

P94 Cowboy cake

If you’re looking for a cake to make your child’s birthday extra-special, look no further than our colourful collection of scrummy cakes and cute toppers. From fantasy and fairy stories to cowboys and burgers, the fun starts on page 83!

P88 Mad Hatter cake

P96 Best burger in town


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P99 Fit for a princess cake

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CO NTE NT S Check out what’s new in the cake decorating world on page 8…

H E AV E N Anthem Publishing Ltd, Suite 6, Piccadilly House, London Road, Bath BA1 6PL Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980 SENIOR EDITOR Sally FitzGerald ART EDITOR Debra Barber PRODUCTION EDITOR Amanda Robinson

P100 Acorn fairy cottage

AD SALES REPRESENTATION Adrian Major Major Media Sales Ltd Tel +44 (0) 1453 836257 ADVERTISING DIRECTOR Simon Lewis P102 Furry monster cupcake


P103 Playful pups

If you’ve made a celebration cake recently and you’d really like to show it off, why not head over to our Facebook page and you can post up your photos in our gallery? You’ll find us at

ART DIRECTOR Jenny Cook EDITORIAL DIRECTOR Paul Pettengale MANAGING DIRECTOR Jon Bickley PRINT Polestar UK Print Ltd, 1 Apex Business Park, Boscombe Road, Dunstable, Bedfordshire, LU5 4SB Tel +44 (0) 1206 849 500 DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900 LICENSING ENQUIRIES Jon Bickley

P106 Button baby cake

SUBSCRIPTION ENQUIRIES Website:, ☎ UK 0844 848 8423* or +44 (0) 3337777009, Europe & World +44 1795 592 848, USA – Call Toll Free 800.428.3003, Email: *Calls cost 7p per minute plus your phone company’s access charge

P108 Glitter glam mirrorball

P104 Alligator antics

P110 Pretty fierce vanity case

Go shopping with our best buys for autumn round-up on page 34

F O R T E M P L AT E S T U R N TO P113 P112 Animal print cupcakes


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COMPETITION RULES By entering a competition you are bound by these rules. Late or incomplete entries will be disqualified. Only one entry per person will be accepted. The company reserves the right to substitute any prize with cash, or a prize of comparable value. Competitions are open to UK residents over 18 only, except employees of Anthem Publishing and any party involved in the competition or their households. By entering a competition you give permission to use personal information in connection with the competition, for promotional purposes. If you do not want your information to be shared, please tick or text ‘no offers’ on your entry. Entries become the property of the company upon receipt and will not be returned. Winners will be chosen at random from all entries received before and on the closing date. If you are a winner, receipt of prize is conditional upon complying with the competition rules. A list of winners will be available upon request. Text entries cost £1 each, plus one message at your standard network rate. If you text after the stated closing date your entry will not be counted but you may still be charged. All content copyright Anthem Publishing Ltd, 2015, all rights reserved. While we make every effort to ensure that the factual content of Cake Decoration Heaven is correct we cannot take any responsibility nor be held accountable for any factual errors printed. No part of this publication may be reproduced, stored in a retrieval system or resold without the prior consent of Anthem Publishing Ltd. Anthem Publishing recognises all copyrights contained within this issue. Where possible we acknowledge the copyright holder. Cake Decoration Heaven is a trade mark owned by Anthem Publishing.

17/06/2015 11:08

Make sprays of flowers quicker than ever before using our NEW Filler Flowers mould, saving hours of your time! All flowers pictured have been made using our moulds.


sional for the food profes Extensive range of high strength flavouring products, giving the power of innovation to creative foodies.

Suitable for vegetarians, Gluten-free, Dairy-free, Egg-free. Made in UK.

CDH12.p007.indd 1 TELEPHONE

0151 643 0055

17/06/2015 09:40


Baking News

Discover the latest news from the world of cake decoration – including new products, charity events, shows and more…

The best just got better

Bake a Difference! Samuel de Laszlo looks like any other six-year-old, happily playing, or chasing his elder brother Thomas in the park. However, Samuel has an incurable genetic muscle-wasting condition, Duchenne Muscular Dystrophy (DMD). One in 3,500 boys is born with it, and in the UK 2,500 children have it at the moment. Most children living with this condition are in a wheelchair by the age of 12, and their average life expectancy in the UK is 29. Tinies is inviting over 5,500 primary schools, local businesses and families to host a ‘Mad Hatter’s Tea Party’ in aid of Muscular Dystrophy UK on 9 October 2015 – and they need you to get involved. ‘Bake a Difference 2015’, proudly supported by Tinies Childcare, aims to raise awareness of DMD, to help support those living with muscle-wasting conditions and research funding. Sammy’s dad (Event Co-ordinator) Oliver de Laszlo says, “We hope you will enjoy baking cakes for our awareness campaign. In life, we all have our dreams and challenges and one can achieve anything whatever the obstacle. Ollie Hynd, the London 2012 Paralympian Gold medallist has achieved great success while living with the daily challenges of having Muscular Dystrophy.” Visit

Rainbow Dust Colours, the UK’s leading manufacturers of cake decoration glitter, lustre powders and double-sided pens, has recently reformulated its double-sided pen collection. The new glycerine-based recipe has produced an ink with improved flow properties and generally increased the vibrancy of the colour the pens produce. The end result is that your cake decorating creations will be even more impressive, with cleaner, more accurate lines and patterns. To find out more and locate your nearest stockist, visit

Get your tickets for The Cake & Bake Show 2015 Following on from the success of the first Cake & Bake Show at Harrogate in June, there are three more Cake & Bake Shows to come this year – so make sure you get your tickets now! Taking place at London’s Excel from 2-4 October, Manchester’s Eventcity from 16-18 October, and Edinburgh’s RHC from 30 October-1 November, you should be able to find a location and date that suits you! At every venue, you’ll get the chance to buy a host of baking supplies and equipment, plus watch the masters at work – with demonstrations by favourite bakers such as Eric Lanlard, John Whaite, Rosemary Shrager, Greg Wallace and more.You can also learn new skills yourself in the baking workshop or decorating workshop, and meet some of your favourite stars at signings at the book shop. For more details and to book your tickets, visit and use code CDH241 to get two tickets for the price of one!


Strawberry Teas for Breast Cancer Care If you want an excuse for a get-together with friends and family, why not hold a Strawberry Tea this summer to help Breast Cancer Care raise thousands of pounds for women affected by breast cancer? This year the charity needs more people than ever to get involved! Plan your Strawberry Tea to suit you, from simple strawberries in the garden, to having a fabulously fancy spread – just remember every donation you raise can give women facing breast cancer the help they need. Whether you raise £200 through a garden party, or £20 by asking for donations at your regular coffee morning – every penny counts. All funds raised through Strawberry Teas mean Breast Cancer Care can provide its specialist nurses, local services and vital emotional support network for free. With one in eight women diagnosed with breast cancer in their lifetime, there has never been such an urgent need for the charity’s support. For a free Strawberry Tea Starter Kit, go to or call 0300 100 4442. Join the conversation online and tweet @bccare with #StrawberryTea

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Seasonal D E C O R A T I O N S ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ Autumn acorn cake ✿ ✿ ✿ By Renshaw ( FOR THE CAKE three-tier cake of your choice covered with light brown sugarpaste TO DECORATE 1 x 250g (9oz) Renshaw Teddy Bear Brown Ready to Roll Icing 1 x 250g (9oz) Renshaw Chocolate Ready to Roll Icing Renshaw Golden Marzipan with added cocoa powder (optional) Renshaw Flower and Modelling Paste – leaf green, grass green edible dusts in colours of your choice royal icing SPECIAL EQUIPMENT veining/modelling tool leaf cutters and veiners, assorted sizes small piece of sponge or textured mat for rolling 1cm (2/5in) circle cutter foam pad ball tool

1 Start with a large ball of Renshaw Ready to Roll Chocolate Icing or Renshaw Golden Marzipan with added cocoa powder to get the desired shade of brown. Roll into a sausage that starts off thick and trails off to a thin end.

2 Using cooled boiled water on a clean paint brush, mark a line up the cake tiers at the side. This will be where the trunk will flow upwards. Apply the long sausage up the cake, starting with the thick end at the base, to create the tree trunk. Using the veining/modelling tool, make marks in the trunk to give it a bark-like appearance. This will also help in attaching the tree to the cake. 3 Take more of the Renshaw Ready to Roll Chocolate icing or the Renshaw Golden Marzipan with added cocoa powder. Make smaller sausages to join on to the trunk to form branches. Weave these up the various cake tiers, using the image on the page opposite as your guide. Again, use the veining/modelling tool to mark the icing. 4 Once you are happy with the tree trunk and branches, make the leaves from Renshaw Flower and Modelling Paste in leaf green and grass green and Renshaw Ready to Roll Teddy Brown and Chocolate icing.

Project and photography © Renshaw (

5 Select a variety of shapes and sizes of leaf cutters and veiners. Use one of the above colours at a time, roll out to 1-2mm (1/16in) thick. Cut out and vein various leaves. Take a foam pad and, using a ball tool, gently go around the edges of each leaf to thin out the edge and create a little movement.

7 Now take a range of edible dusts, and dust the individual leaves to give them depth and the autumn feel. Having dusted your leaves, apply them to the cake using royal icing to fix them in place. 8 For the acorns, take a ball of Renshaw Teddy Brown Ready to Roll Icing about 1.5cm (½in) in size. Roll into a cone shape and pull one side into a gentle peak. This is the bottom of the acorn. Set aside. 9 Using Renshaw Chocolate Ready to Roll Icing, roll it out and using a 1cm (2/5in) circle cutter, cut out a circle, not too much wider than the acorn. Using a sponge or mat, press to imprint the circle with a little texture. This is the ‘hat’ of the acorn. 10 Place the acorn onto the hat and adjust the size to fit. Once sized properly, attach with water. With a cocktail stick, gently poke holes around the edge of the hat. With your veining/modelling tool, poke a hole into the centre of the hat for the stem to sit in. 11 Roll a tiny piece of Renshaw Chocolate Ready to Roll Icing into a cone shape with a pointed end. With water, attach the stem by placing the cone into the hole, and there you have your acorn. 12 Decorate the tree with the acorns in a random fashion. To finish, make tiny toadstools with tiny scraps of light brown sugarpaste. Dust the tops lightly and arrange around the cakeboard.

6 Using a shaped piece of foam or an egg crate you can position your leaves for drying. Using the shaped foam will give the leaves more shape and the appearance of movement. Once you have repeated the process for all the colours, leave them to dry overnight.


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Cauldron cake FOR THE CAKE 18cm (7in) round cake of your choice, 10cm (4in) deep buttercream or ganache TO DECORATE 18cm (7in) round thin cake card 25cm (10in) round drum 1kg (2lb 3oz) black sugarpaste 500g (1lb 2oz) brown sugarpaste white modelling paste Sugarflair colours – tangerine, poppy red, melon, ice blue, party green, dark brown piping gel cornflour SPECIAL EQUIPMENT paintbrush edible glue large rolling pin icing spacers sharp serrated knife cake leveller cutting wheel double sided sticky tape ½ ball mould ball tool wood impression mat



1 Bake your favourite cake in an 18cm (7in) round tin. It needs to be a deep cake of 10cm (4in).

1 To make the eyeballs, roll a ball of white modelling paste and dust with cornflour. Push into a ½ ball mould until the bottom is flat. Tap the eyeball out and leave to dry. Repeat to create five eyeballs in total. Once dry, colour small pieces of modelling paste blue and green, then cut out a circle of eye colour, a smaller circle of black and a tiny circle of white. Layer these using a little bit of edible glue to finish the eye and leave to set.

2 Level the cake and carve a dent around the top edge with a sharp knife to make the ‘cauldron shape’. Then, carve a well into the top of your cake so you can ‘fill’ the cauldron. This well doesn’t have to be very deep, it is just to create the effect. 3 Split and fill your cake with your desired buttercream or ganache, then secure your cake to the thin cards using buttercream. Prepare the cake for decorating by lightly coating with buttercream or ganache. 4 Before rolling out your black sugarpaste, knead until it’s a workable consistency. If the sugarpaste is sticky or your hands are very warm, sprinkle lightly with cornflour. Lightly dust your smooth work surface also to prevent it sticking. 5 Roll out your sugarpaste to a 5mm (¼in) thickness. If it helps, you can use icing spacers which are perfect for this. 6 To keep the sugarpaste from sticking, lift and move it around as your roll. Add more cornflour if needed. 7 Gently lift the paste over the rolling pin to move and lower it onto your cake. Gently smooth the sugarpaste into the well you have created at the top and around the edge of the top of your cauldron. 8 Beginning in the middle of the cake top, gently rub the sugarpaste onto the cake. Start on one side and by a process of gently lifting any creases out and lifting down onto your cake, you can secure the sugarpaste all the way around. If an air bubble appears, use a scriber to gently pop the bubble and smooth the air out. Use a knife to mark the sugarpaste at the base of the cake and trim the excess using a palette knife or sharp knife. Leave the icing to set overnight. Repeat the icing process for your 25cm (10in) drum. 9 Once the sugarpaste has set for both, secure the cake to the drum using a little royal icing.


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2 For the tentacles, colour some modelling paste orange and roll into a smooth round ball. From there, roll it into a sausage with a tapered end. Bend into a wavy shape and leave to dry on foam. Once dried, roll small balls of yellow modelling paste then dent with a ball tool to create the ‘suckers’. Glue these onto one side of the tentacle. 3 For the bubbles, roll small balls of green modelling paste and leave to dry. 4 For the fire, knead together red, orange and yellow modelling paste until the colours start to mix but stop before they mix completely. This will give you a marbled effect. Roll out this tricoloured icing and using a cutting wheel, cut out wavy flames. Glue these to the bottom of your cauldron and bend in wavy shapes. Leave to dry. 5 For the wood, roll out brown sugarpaste and texture with a wood impression mat. Then, using a cutting wheel, cut out rectangles of wood. Glue these to the board underneath the flames. FOR THE CAULDRON FILLING

1 Colour some piping gel with a paste colour of your choice – green is good for slime! Then fill the well you made with piping gel. Drip it down the side and on to the board to add to the effect. 2 Once all your decorations have dried, you can fill your cauldron as desired. You can also glue the bubbles to the side of the cauldron using a little edible glue. 3 Add a message and ribbon as desired.

CakeDecoration H E A V E N

Project and image © Britt Wyatt (

By Britt Whyatt from She Who Bakes (


16/06/2015 15:52

Seasonal D E C O R A T I O N S ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ Zombie pin-up cake ✿ ✿ ✿ By Charlotte White FOR THE CAKE 20cm (8in) red velvet cake, filled and crumb-coated with cream cheese frosting TO DECORATE 1.5kg (3lb 5oz) sugarpaste coloured pale green with Sugarflair spruce green food colouring 250g (7oz) white sugarpaste 50g (1¾oz) red sugarpaste 100g (3½oz) sugarpaste, coloured grey black food colouring 250g (8¾oz) royal icing, coloured dark green 1 tsp CMC powder edible glaze SPECIAL EQUIPMENT parchment piping bag fitted with a medium open star tip 25cm (10in) cake board small paintbrush green ribbon cocktail stick

1 Prepare your red velvet cake, filling and crumb-coating it with cream cheese frosting, before covering in pale green sugarpaste. I favour Spruce Green for this job as it has a slightly mossy tone to it. Cover a 25cm (10in) cake board in the same green sugarpaste and secure your cake centrally with a little royal icing. Fix a green ribbon around the cake circle to finish it off. 2 Knead the CMC powder into the white sugarpaste before adding just a little Spruce Green food colouring to create an eerie shade of off-white green, suitable for a zombie’s skin tone. 3 This is where you will need to get creative. Roll five finger-sized pieces of sugarpaste to match the shapes and sizes of the fingers on your right hand and thumb. Pay extra attention to the wrinkles of skin where your fingers bend. Scratch these onto your sugarpaste fingers with a cocktail stick to bring them to life.

4 If your zombie is something of a deceased pin-up girl, like mine, you may want to add a glamorous touch to her fingernails. Roll little sausages of red pre-coloured sugarpaste, then flatten them down into almond shapes to fit on the end of each of your sugarpaste fingers. Secure each nail to its finger using a dab of water. I have brushed each of my sugarpaste fingernails with edible glaze to make them shine – because I love a high gloss manicure.

5 Make your own right hand into a claw shape and arrange your sugarpaste fingers into a position to match, bending them as necessary, on top of your cake. Once you are happy with the arrangement, use a small knife to cut into the sugarpaste on top of your cake and push each finger in. You want them to appear to be bursting out of the cake itself. Do not worry if a few cake crumbs escape, this will add to the effect and is why red velvet works best for this design. 6 Roll out your grey sugarpaste to approximately 3mm (1/8in) thick. Cut small tombstone shapes from this using a sharp knife. It is more fun if the tombstones are uneven and mismatched, so go freestyle on this one! Use black food colouring and a tiny paintbrush to write names on your tombstones if you are feeling gruesome! Arrange your tombstones around the bottom of your cake, securing them with the green royal icing, and pipe overgrown grass around the bottom and a little on the top of your cake. 7 Enjoy scaring your friends with your deliciously deadly hand cake!

This project and image are taken from Deliciously Decorated by Charlotte White, photography by Dan Jones. Published by Ryland Peters & Small, RRP £16.99.


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CakeDecoration H E A V E N


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By Sandra Monger, Sandra Monger Cakes ( FOR THE CAKE two cakes, one 28cm (11in) and one 12.5cm (5in) cake, both 7.5cm (3in) deep 23cm (9in) cake, 10cm (4in) deep 18cm (7in) cake, 12.5cm (5in) deep, all layered and crumb coated on the same-sized hardboards TO DECORATE sugarpaste – 3kg (6lb 12oz), white; 750g (1lb 11oz) each, brown, beige 10-12 digestive biscuits 300g (10½oz) brown modelling paste 100g (3½oz) lilac flower paste royal icing – white, brown and light green 300g (10½oz) flower paste divided into assorted floral colours colour dust – oak brown, terracotta, light green, green, coral rejuvenator spirit assorted floral paste colours lime green paste colour foliage green paste colour SPECIAL EQUIPMENT clean scouring pad clean small scrubbing brush dresden tool small kitchen knife wheel cutter artists’ paintbrushes butterfly cutter stamens card butterfly former small 5 petal blossom plunger cutter 30 gauge wire green florists’ tape 5 petal blossom cutters, various sizes small daisy cutters ball tool and foam matt small leaf cutter and veiner number 1.5 writing tube 38cm (15in) drum board ribbon food bags oasis cake dowels


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A midsummer night’s dream

2 Roll out the assorted floral coloured flower pastes, then cut a mix of blossom and daisy shapes. Be sure to cut some slightly larger flowers for the floral crown. Soften and cup each flower shape with a ball tool and foam matt. Ensure that you will have enough for all the stages of decoration. Allow to dry. Once dry, pipe a dot of white royal icing into the centre of each flower shape. Allow to dry. 3 Make a butterfly former by folding a 10x20cm (4x8in) piece of stiff card lengthways in half to a desired angle. Cut a same size piece of non-stick baking parchment, then fold lengthways. Place inside the card and secure with tape at the edges. 4 Roll out lilac flower paste and cut out the butterfly shapes. Soften the wing edges with a ball tool. Place in the butterfly former to create the wing angle. Allow to dry. When dry, pipe the butterfly body and head with white royal icing. Then pipe the butterfly wing decoration. As the head is drying, cut the stamens in half (one for each butterfly) to make the antennae. Moisten the cut end and carefully insert into each butterfly head. 5 Cover the 12.5cm (5in), 18cm (7in), 23cm (9in) and 28cm (11in) cakes with white sugarpaste. Allow the icing to firm. Cover the top of the 28cm (11in) cake with beige sugarpaste. Trim the edge flush with the sides of the cake. Fix it onto the drum board with royal icing.

6 To develop the log’s natural form, first roll out a 2.5cm (1in) wide sausage of sugarpaste. Cut into four or five 5cm (2in) lengths and fix onto the lower side of the cake. Gently mould and press each onto the side of the cake and the top of the drum board at irregular intervals to develop the natural form of a tree section. 7 Measure the approximate circumference of the cake (you can do this with a piece of string). Roll out a length of brown sugarpaste several inches longer than the measurement and about 13mm (½in) wider than the depth of the cake. Fix around the side of the cake with cooled boiled water, forming and moulding around the added pieces of sugarpaste to give a natural form. Tidy and trim the brown sugarpaste. Then create a bark effect by squeezing, moulding and pinching the brown sugarpaste with the scouring pad. Add extra texture and form by embossing with the scrubbing brush. Texture lines can also be added by marking with a dresden tool or the clean end of an artists’ paintbrush. 8 Mark concentric age rings on the beige sugarpaste on the top of the cake where it will be visible after stacking. Enhance the natural effect on the bottom tier by lightly colour dusting with oak brown, terracotta and green colour dusts. Colour dust the 23cm (9in), 18cm (7in) and 12.5cm (5in) cakes with coral colour dust to create a misty effect. If necessary, practise this first on paper or card using stippling and circular brushing motions. 9 Mix foliage green and lime green paste colours with rejuvenator spirit to create desired hue and tone. Test on a piece of paper or card. Paint the blades of grass around the sides of each tier. If necessary practice this first on a piece of card or paper. Allow to dry. 10 Dowel and stack the tiers. Make the green moss that decorates the ledges and base board by first placing the digestive biscuits in a food bag. Place this inside another to prevent spilling if one of the bags splits. Squeeze to remove the air and close the bag with a tie or clip. Break up the biscuits by hitting with a rolling pin. Add about ¼ tsp in total of lime green and foliage green paste colour to the crumbs. Mix the


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colour into the crumbs by massaging the bag with your fingers. Add more colour if desired. Set aside.

11 Make the tree decorations by rolling out the brown modelling paste. Obtain an approximate and even tree size by cutting four rectangles, each about 12.5x15cm (5x6in) high. Freehand cut four tree shapes from the rectangles with a wheel tool. Mark lines on each tree shape with the wheel tool to give a bark effect. Moisten the back of each tree shape with a little water and fix at even intervals around the 18cm (7in) tier. 12 Pipe flower stems around the middle tiers and vines in the trees with light green royal icing. Pipe the stem embellishments with white royal icing. Make the floral crown by rolling out some brown modelling paste. Cut 5mm (1/16in) strips about 25cm (10in) in length. Gather and gently twist together to resemble interwoven twigs. Lightly moisten the top edge of the top tier and fix the twisted length in place. Fill in any gaps with additional lengths. Short lengths can be added to extend slightly down the cake side to enhance the natural appearance. Decorate the crown with the prepared flowers and the sprigs of lily of the valley, fixing them in place with dots of brown royal icing. Fix flowers around the sides and onto the piped stems of the middle tiers with white and light green royal icing. 13 Carefully paddle light green royal icing around the top of the drum board. Use a teaspoon to gently sprinkle the green biscuit crumbs onto the wet icing. Gently pat down to fix. Place some green royal icing in a food bag. Cut a small hole on one of the corners and carefully squeeze the royal icing around the exposed joins and ledges of the cake tiers. Carefully sprinkle the green biscuit crumbs onto the wet icing. Gently pat down to fix. When the crumbs have fixed, decorate with the remaining sugar flowers. To finish, trim the drum board with ribbon.

CakeDecoration H E A V E N

Project and image © Sandra Monger from Sandra Monger Cakes (

1 Start by making the the lily of the valley. Cut 20-25 5cm (2in) lengths of 30 gauge wire. Roll a small pea-sized ball of white flower paste, wet the end of a length of wire then insert into the ball. Place in oasis until the balls are dry and the wires fixed. Repeat until all the lengths are used. When the balls are dry, roll out some white flower paste. Cut blossom shapes with the small plunger cutter. Press each one onto the moistened top of a white ball with the plunger so that it cups a little when it is fixed. Repeat and place in oasis to dry. When the flowers are dry, tape them together with florist tape to form little sprigs, each containing 4 or 5 flowers. Colour dust the underside of the flowers light green. Curl each flower stem around the end of a paint brush to give an upside down ‘U’ shape. Set the completed sprigs aside.

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Seasonal D E C O R A T I O N S ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ ✿ Haunted house FOR THE CAKE 18cm (7in) square rich chocolate cake dark chocolate ganache TO DECORATE ready to roll icing, 50g (1¾oz) each, white and orange icing sugar, for dusting 200g (7oz) plain chocolate, chopped small bowl of chocolate sprinkles black food colouring or black food colouring pen SPECIAL EQUIPMENT house, tree and window templates 7.5cm (3in) circle cutter baking paper palette knife

1 Draw your own house, tree and window templates on card. For the moon, roll out the white icing to a thickness of about 1cm (2/5in) on a surface lightly dusted with icing sugar. Cut out a circle using a 7.5cm (3in) cutter. Transfer to a piece of baking paper and leave overnight to set. 2 Melt 175g (6oz) of the plain chocolate. Cut out the house, tree and window templates. Slide the house template under a piece of baking paper and the tree template under another larger piece. Put half the melted chocolate in a small piping bag and snip off the tip. Pipe an outline around the house template and then around the tree. Slide the tree template under the paper and pipe six to eight more tree outlines, varying their heights.

4 Place the cake on a chopping board. Swirl the ganache over the top and sides with a palette knife. While still soft, carefully peel the paper from the house and moon shapes and press them gently down into the cake. 5 Use the remaining orange icing to shape round pumpkin shapes, marking grooves around the sides with the back of a knife, and place around the cake. Use black food colouring and a fine paintbrush, or a black food colouring pen, to paint a bat onto the moon and faces onto the pumpkins. Surround the house with the trees.

3 Place the remaining chocolate in the piping bag and thickly fill in the centres of the shapes, reserving some chocolate for decoration. While the chocolate is still soft, create four window shapes from thinly rolled orange icing by cutting around the window template with a sharp knife or scalpel. Set aside the trimmings. Position the windows on the house. Scatter the tree branches with chocolate sprinkles. Pipe the remaining chocolate to create window panes and a front door on the house.

The recipes on pages 18-20 are taken from Easy Cake Decorating, part of Parragon Books’ range of Love Food cookbooks: lovefood


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Trick or treat bucket FOR THE CAKE four 15cm (6in) round orange-flavoured sponge cakes orange buttercream 9 tbsp orange curd TO DECORATE ready-to-roll icing, 450g (1lb) orange, 85g (3oz) each white and black icing sugar, for dusting black food colouring or black food colouring pen 250g (9oz) mixed sweets and cookies SPECIAL EQUIPMENT ghost template

1 Sandwich all four cakes together, spreading 2 tbsp of buttercream and 3 tbsp of orange curd between each layer. Place the stacked cakes on a chopping board and spread the remaining buttercream over the top and sides with a palette knife. 2 Measure around the circumference and depth of the cake with two pieces of string. Roll out the orange icing on a surface lightly dusted with icing sugar to a rectangle which is slightly longer than the circumference and 2.5cm (1in) wider than the depth of the cake. Trim the edges of the icing so it is the exact length and width of the strings. Roll up the icing, reserving the trimmings, and position it against the side of the cake. Carefully unroll the icing around the cake until the ends meet.

orange icing. Make and secure 6-7 more ghosts in the same way. 4 Roll out the black icing under your fingers to a long, thin log about 1cm (½in) thick and 23cm (9in) long. Slice off the ends to neaten and dampen the ends with the paintbrush. Secure the ends of the icing over the top of the bucket, pressing down firmly. 5 Shape a pumpkin using the remaining orange icing, marking grooves around the sides with the back of a knife. Use black food colouring and a fine paintbrush, or a black food colouring pen, to paint ghost eyes and pumpkin features. Pile the cookies and candies on top of the cake, letting some spill out onto the serving plate.

3 Draw and cut out the ghost template. Thinly roll out the white icing on a chopping board and cut around the template using a sharp knife or scalpel. Brush the underside of the shape with a dampened paintbrush and secure to the


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Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 © Rainbow Dust Colours Ltd 2015

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in ng IMPROVED RECIPE i Br Our Food Pens now contain a new recipe that has produced an ink with improved flow properties and has generally increased the vibrancy of the colour. The end result is your cake decorating creations will be even more impressive, with cleaner, more accurate lines and patterns. The best just got better!

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Bobbing for apples FOR THE CAKE two 25cm (10in) round cakes chocolate icing 30.5cm (12in) cake drum TO DECORATE sugarpaste – 650g (1lb 7oz) brown sugarpaste (not chocolate flavoured), 150g (5oz) each light blue and dark blue, 100g (3½oz) red, 75g (3oz) dark green, 50g (2oz) each green and yellow, 30g (1¼oz) light green, 10g (¼oz) black modelling paste – 345g (12oz) black, 60g (2½oz) brown, 45g (2¾oz) flesh, 25g (1oz) yellow food colouring – purple, red edible glue SPECIAL EQUIPMENT small rose leaf plunger cutter 15cm (6in) lollipop stick small paintbrush balling tool

1 Fill and ice the two 25cm (10in) sponge cake rounds, and fix onto the 30.5cm (12in) cake drum. 2 Partially mix the light and dark blue sugarpastes – this will create a marbled effect when rolling. Roll the blue sugarpaste to a 30cm (12in) circle and cover the top of your cake. Allow the excess to drape over the edges, and gently press into the sides of the cake. Smooth the top. 3 Take 200g (7oz) of the brown sugarpaste and roll into a square 5mm (2/5in) thick. Use a knife to lightly score the surface of the sugarpaste with vertical lines. Next score with a slightly diagonal line. Keep going until you have a wood pattern effect. You can make some deeper marks, but be careful not to slice right through! Cut the scored sugarpaste into strips measuring 5x10cm (2x4in). Let the sugarpaste set slightly. Allow around 10 minutes. 4 Fix the pieces to the cake sides one at a time. Brush edible glue down the edges so they will stick to each other. Make sure there are no gaps between strips. Repeat this process with the remaining prepared sugarpaste until you have completely surrounded the sides with ‘wooden’ strips.

5 Take 75g (2¾oz) dark green sugarpaste and divide in half. Roll each half into a ball, and then halve each ball, so you end up with four green apples. Reshape and smooth as needed. Use the balling tool to dent the top of three apples. For the fourth, dent the top and bottom edge (this is the green apple on its side in the picture). Brush the bases with glue and randomly place on top of the cake. Repeat the same process for the red apples, and place on top of the cake. 6 Take 10g (¼oz) black sugarpaste and roll into a thin sausage. Cut out stems. Fix a stem onto each apple. Take 30g (1¼oz) light green sugarpaste and cut out the leaves. Fix a leaf onto each apple. Carefully brush each apple with water to create the shiny effect. 7 Take 50g (2oz) green, 50g (2oz) yellow and 50g (2oz) red sugarpaste. Partially mix together, so it will marble when rolled out. Cut out the leaves which will surround the base. If you are making the witch, leave a 9cm (3½in) gap at the back edge of the cake drum. Fix the leaves in place with glue, and let overlap and sit at angles. 8 To make the witch, take 225g (8oz) black modelling paste and create a 2.5cm (1in) thick triangle 16x9cm (61/3x3½in) wide at the base. Use the balling tool to dent the top of the triangle. Roll a 10g (¼oz) piece of flesh-coloured modelling paste into a teardrop for her neck. Brush the top of the triangle with glue and fix the tear drop in place. 9 Insert the lollipop stick through the base of the triangle (a little will protrude from the top). Keep it lying flat on your work surface and reshape as needed. Brush three-quarters of the triangle piece and its base with glue, then fix onto the back of the cake. Hold until securely in place. 10 Take 40g (1½oz) of black modelling paste and roll into a thick sausage (16cm (61/3in long). Cut in half. Use the balling tool to dent one end, then pinch with your forefinger and thumb until you have created an opening bell sleeve effect. Shape the other end of the sleeve so that it tapers to a point. Repeat the same process for second sleeve. Whilst modelling paste is still soft, fix the sleeves to each side of the dress. Allow to bend at the elbow. The bottom of each sleeve will be resting on the ‘wood’ and ‘water’ of the cake.


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11 Roll 5g (1/8oz) flesh-coloured modelling paste into a flattened teardrop. Use your knife to cut out her fingers and thumb. Shape the top of the teardrop so it forms a ‘wrist’. Brush glue into the opening of a sleeve and insert the piece. Let the fingers and thumb rest on the ‘water’. Repeat for the second hand.

12 Take 25g (1oz) flesh-coloured modelling paste and roll into a rounded oval. Use the balling tool to create indents for the eyes. Roll a small ball for the nose and fix in place. Roll two small pieces of white, and place into the eye indents. Use the balling tool to gently flatten. Take blue modelling paste and create irises. Use the purple food colouring to paint eyelashes and red for the mouth. Leave to set. 13 Roll out 20g (¾oz) brown modelling paste into a circle. Gently score it with your knife to create hair strands, then cut a little into one edge of the circle to form the fringe. Glue onto the head with edible glue. Leave the head to set. 14 Take 80g (2¾oz) of black modelling paste and divide in half. Roll one half into an 8cm (31/6in) wide circle – you don’t want it to be perfect. Use your fingertips to thin edges and lift parts so it looks like a floppy brim. Roll the other half into a cone 6.5cm (2½in) tall. Slightly dent the base of the cone so it can fix to her head. Roll out 25g (1oz) of yellow modelling paste into a thin band and wrap around the base cone. Leave to set. 15 Brush the exposed part of the lollipop stick with glue and gently fix on the head. For the plaits, you’ll need to work quickly. Roll 20g (¾oz) of brown modelling paste into three long thin sausages. Pinch the three strands together at the top and tightly plait them. Pinch and flatten the bottom of the strands together so it holds firm. Use your knife to make small cuts in the flattened section at the base of the plait. Brush the top of the plait and the top of a sleeve with glue and fix a plait onto one side. Repeat the process for the second plait. 16 Brush a little glue on top of her head and fix the hat brim in place. Then fix the cone in place to complete the hat. Hold for a few moments until securely in place. If you have chosen to make the witch figurine, allow the whole cake to set for around an hour before moving to the display table.

CakeDecoration H E A V E N

Project and photography by Olivia Zampi from The Bakery Lounge (

By Olivia Zampi from The Bakery Lounge (


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First-class meerkat By Maisie Parrish FOR THE TOPPER sugarpaste – 61g (2¼oz) red, 57g (21/8oz) light brown, 44g (5/8oz) green, 28g (11/8oz) dark brown, 18g (¾oz) black, 6g (1/8oz) yellow, 1g (1/8oz) white 144g (5¼oz) white modelling paste CMC powder Rainbow Dust, dark brown edible dust edible glue EQUIPMENT square cutters – 6cm (23/8in), 5cm (2in), 4cm (1¾in), 3cm (1¼in) florist wire, number 26 gauge, one length plastic knife tool soft brush




1 To make the pages for the red book, you will need 75g (2¾oz) of white modelling paste rolled out thinly. Cut out eight pages using a 6cm (23⁄8in) square cutter and place them neatly one on top of the other.

1 To make the brown book you will need 30g (1¹⁄8oz) of white modelling paste for the pages. Roll out thinly, then cut out seven pages using a 4cm (1½in) square cutter. For the cover, you will need 28g (1¹⁄8oz) of dark brown sugarpaste with CMC powder added, rolled out and cut to a measurement of 6x12cm (23⁄8x4½in). Assemble as described for the red book.

2 To make the cover, roll out 60g (2¼oz) of red sugarpaste with CMC powder added. Cut out a rectangle measuring 7x14cm (2¾x5½in). 3 Place the pages on one side of the cover and bring the opposite side over the top of them. Take the 6cm (23⁄8in) square cutter and gently indent a square shape on the book cover then set aside to dry. FOR THE GREEN BOOK

1 To make the green book, you will need 35g (1¼oz) of white modelling paste for the pages. Roll out thinly and cut out seven pages using a 5cm (2in) square cutter. For the cover you will need 44g (15⁄8oz) of green sugarpaste with CMC powder added, rolled out and cut to a measurement of 6x12cm (23⁄8x4½in). Assemble as described for the red book.

2 Stack the books on top of each other at an angle, with the red book at the bottom, the green book in the centre and the brown book on the top. FOR THE BODY

1 For the body you will need 24g (1oz) of light brown sugarpaste rolled into a tall cone shape (pic 1). Place the cone in an upright position on top of the brown book and push a length of dry spaghetti down through the centre. 2 To make the back legs, equally divide 12g (3⁄8oz) of light brown sugarpaste and roll each piece into a sausage shape. Thin half of each leg by rolling on the work surface

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and turning up the ends for the feet (pic 1). Attach the legs to the meerkat’s hipline, bending slightly at the knees. 3 To make the chest hair, mix 1g (¹⁄8oz) of light brown sugarpaste with 1g (¹⁄8oz) of white sugarpaste to make a lighter shade. Shape into a long cone and flatten with your finger. Use the plastic knife tool to feather the piece, making a line down the centre to finish (pic 1). Attach to the front of the meerkat, blending the edges of the hair into the body.


shape (pic 1). Add one over each eye and with the plastic knife tool. Mark lines using light upward strokes. Place the head over the spaghetti at the neck. Use a soft brush to dust around the eyes and nose with dark brown edible dust. FOR THE SPECTACLES

1 To make the spectacles, take off two 5cm (2in) pieces from one length of no. 26 florist wire. Twist the two pieces together tightly three times in the centre to make the bridge (pic 2).

4 For the arms, roll 6g (¹⁄8oz) of light brown sugarpaste into a sausage shape, then thin at the top and make a diagonal cut in the centre (pic 1). Attach to the body, bringing them around to the front ready for the scroll to be attached in position later.

2 Insert the handle of a paintbrush between the wires and proceed to twist them together tightly to form a lens (pic 2). Remove the brush and repeat on the other side. Trim the length of wire and place the finished spectacles onto the meerkat’s head.

5 To make the tail, roll 3g (¹⁄8oz) of light brown sugarpaste into a long tapered cone shape and attach to the back of meerkat (pic 1).



1 To make the head, you will need to roll 10g (¼oz) of light brown sugarpaste into a short cone shape. Indent the eyes with a pointed shaping tool (pic 1). 2 Form two small eyeballs from 1g (¹⁄8oz) of white modelling paste and secure them inside the sockets. Take off and roll two very small balls from 1g (¹⁄8oz) of black sugarpaste for the pupils (pic 1) and attach to the eyeballs by gently pressing them on with your finger. 3 For the nose, take off enough of the black sugarpaste to make a small ball and attach at the end of the snout. Make two more small flattened balls for the ears (pic 1). 4 Make two eyebrows from 1g (¹⁄8oz) of light brown sugarpaste, taking off a small amount to make a tapered cone

1 To make the collar, roll out 6g (¹⁄8oz) of black sugarpaste and 6g (¹⁄8oz) of yellow sugarpaste. Cut each into a strip measuring 3x6cm (1¼x23⁄8in) and curve out the lower edges to reduce the thickness in the centre. Attach around the shoulders, with the black collar placed over the yellow, and draping over the back of the meerkat (pic 2).


1 To complete the cap you will need 11g (¼oz) of black sugarpaste. Take off 6g (¹⁄8oz) and roll into a ball for the cap, then hollow out the inside with your fingers to fit the head (pic 3). Make a point at the centre front and secure to the top of the head. 2 To make the mortarboard, roll out the remaining black sugarpaste, cut out a 3cm (1¼in) square (pic 3) and attach to the top of the cap. 3 Make the tassel by taking off enough from the remaining black sugarpaste to roll into a short sausage shape and marking a line around the top using a plastic knife tool. Using the rounded end of plastic knife tool, mark lines with downward strokes to form the tassels then attach to the top of the mortarboard (pic 3).


1 To make the scroll, thinly roll out 3g (¹⁄8oz) of white modelling paste, cut out a 4cm (1½in) square and roll up into the scroll shape (pic 3). 2 To make the ribbon, take 1g (¹⁄8oz) of red sugarpaste and cut out a narrow strip measuring 4cm (1½in) in length. Wrap around the scroll and cut out a small square to place on the top (pic 3). Allow the scroll to dry and position on the meerkat’s knees with the paws secured around it. Check the image top left for placement of the ribbon.


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Project and photography taken from Character Cake Toppers by Maisie Parrish, published by David & Charles, £14.99


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Halloween frog By Maisie Parrish FOR THE TOPPER sugarpaste – 132g (4¾oz) green, 37g (1¼oz) orange, 11g (¼oz) purple, 2g (1/8oz) white, 1g (1/8oz) each, black, yellow, red, dark brown, light brown white paste food colour CMC powder Project and photography taken from Character Cake Toppers by Maisie Parrish, published by David & Charles, £14.99

edible glue vegetable fat EQUIPMENT square cutters – 4cm (1½in) circle cutter 8mm (3/10in), 13mm (½in) cocktail stick plastic knife tool pointed plastic tool paintbrush


1 To create the frog, you will need 132g (4¾oz) of green sugarpaste with CMC powder added. Take off 58g (2¼oz) and roll into a tall cone shape for the body (pic 1). 2 For the back legs you will need 30g (1¹⁄8oz) of green sugarpaste equally divided. Roll each piece into a tapered cone shape measuring 10cm (4in) in length, keeping one end quite fat while narrowing the rest of the leg (pic 1). Use a plastic knife tool to take out three ‘V’ shapes for the toes, round them off with your fingers, then use the rounded end of a plastic knife tool to mark lines down the centre of each toe. Attach the legs to the body and fold them over to the front. 3 For the toenails, take off enough from 1g (¹⁄8oz) of orange sugarpaste to roll out small balls (pic 1). Attach to the end of each toe. Set the remaining paste aside. FOR THE HEAD

1 To make the head, roll 28g (1¹⁄8oz) of the green sugarpaste into a ball, then into a wide cone shape (pic 1). Using the edge of a 4cm (1¾in) circle cutter, mark a wide smile. Attach the head to the body and push a piece of dry spaghetti into the top of the head to take the hat. Insert the soft end of your paintbrush inside the mouth to soften it and open it up slightly in the centre. 2 Make the frog’s eyes by equally dividing 2g (¹⁄8oz) of the green sugarpaste and rolling each piece into a ball. Attach to the top of the head, then indent the eye sockets using a pointed plastic tool. From 1g (¹⁄8oz) of the white sugarpaste, take off enough to make two small balls


for the eyes (pic 1) and insert carefully into the sockets. 3 From 1g (¹⁄8oz) of light brown sugarpaste, take off two much smaller balls for the irises and press them on top of the eyeballs. Make a pupil for each eye by taking off a tiny amount of black sugarpaste, rolling into a ball and pressing onto the top (pic 1). Highlight the eyes by applying a small dot of white paste food colour with a cocktail stick. 4 To make the tongue, roll a tiny ball from 1g (¹⁄8oz) of orange sugarpaste, flatten it (pic 1). Insert it into the centre of the mouth opening. FOR THE ARMS

1 For the arms, divide the remaining 14g (½oz) of green sugarpaste equally. Roll out each arm to a length of 7cm (2¾in) and create as described for the back legs (pic 1). Push a piece of dry spaghetti into each side of the body and attach the arms by slipping them over the top. The right arm should be attached to the pumpkin and the left arm to the side of the frog’s head. 2 For the fingernails, roll tiny balls from 1g (¹⁄8oz) of orange sugarpaste and attach to the ends of each finger (pic 1). FOR THE HAT

1 To form the hat, you will need 11g (¼oz) of purple sugarpaste. Roll the sugarpaste out, use a cutter to cut out a 4cm (1½in) circle. Place over the spaghetti at the top of the head, shaping it over the contours of the frog's head to add movement. Roll the remaining paste into a cone shape and taper as shown (pic 2). Secure to the centre of the hat brim.

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1 Make the band using 2g (¹⁄8oz) of orange sugarpaste rolled out thinly. Cut a strip measuring 1x6cm (3⁄8x23⁄8in) and attach around the hat, joining it neatly at the back (pic 2). 2 For the buckle, roll out 1g ( ⁄8oz) of yellow sugarpaste. Use cutters to cut out a 13mm (½in) square, then form the frame by cutting out and removing an 8mm (3⁄8in) square from the centre. Attach to the centre of the orange band. Then using the leftover paste, roll a tiny oval shape for the prong and attach in the centre of the buckle (pic 2). 1


1 To make the pumpkin, take 32g (11⁄8oz) of orange sugarpaste, add some CMC and roll into a ball. Indent the top using a pointed plastic tool and mark the

sections around the side of the pumpkin with a plastic knife tool (pic 3). When modelling the tiny legs, condition your fingers with vegetable fat to prevent them from sticking to the paste. 2 Make the stalk by rolling 1g (1⁄8oz) of dark brown sugarpaste into a sausage shape. Cut to measure 2.5cm (1in) in length, make a diagonal cut at the top and shape the other end into a point (pic 3). Insert into the hole at the top of the pumpkin. 3 Make two very thin tendrils using the paste cut off from the stalk. Curl the laces around the handle of your paintbrush to shape them, then slip them off and attach to the top of the pumpkin (pic 3). Place the pumpkin at the front of the frog and attach the right arm to rest on top.


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1 To make the legs, take off enough from 1g (1⁄8oz) of black sugarpaste to roll into two very thin laces (pic 3). Place them over the top of the pumpkin stalk. 2 For the body, take off enough from 1g (1⁄8oz) of red sugarpaste to make a small oval shape. Make a line down the centre top with plastic knife tool and add some tiny black sugarpaste spots to the body (pic 3). 3 For the head, roll a small ball from black sugarpaste and attach to the front of the body. Make two tiny eyeballs from 1g (1⁄8oz) of white sugarpaste, then attach to the head. Finish with two smaller black sugarpaste balls for the pupils (pic 3).

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Top of the class By Lindy Smith ( FOR THE CAKE 6.5cm (2½in) round mini cake TO DECORATE sugarpaste – golden yellow, coloured using marigold paste modelling paste – white and black paste colours – plum, rose, marigold buttercream sugar glue SPECIAL EQUIPMENT 6.5cm (2½in) round cake board spacers, 1mm (1⁄32in) foam pad ruler cutting wheel cutters – 5cm (2in) square, Lindy’s stylish star cutter set craft knife sugar shaper and small mesh disc bulbous cone modelling tool



1 Level your mini cake to a height equal to the diameter of the cake. Attach the cake to a hardboard cake board the same size as the diameter of the cakes using buttercream as glue. Cover the cake with buttercream and then the golden yellow sugarpaste. Once you are happy with the finish, place the cake to one side to dry. COLOURING THE MODELLING PASTE

1 Divide the white modelling paste into four. Leave one quarter white and colour the three remaining quarters plum, rose and marigold using the paste colours suggested. Then, using these four colours, mix a complete set of fourteen graduated colours, from plum through to rose, to white and then to marigold. I have used between two and four colour changes to move from one colour to another, you can add more or less. FOR THE MORTARBOARD TOP

1 To prepare the top of the mortarboard, knead some of the black modelling paste to warm it, adding a little white

fat and water if the paste is a little dry and crumbly. You want the paste to be pliable but firm. Roll out, ideally using 1mm (1⁄32in) spacers, and cut out a 5cm (2in) square. Allow to partially dry on your work surface, to prevent the shape distorting, before placing on a foam pad to dry completely. If weather conditions are humid, use pastillage instead of modelling paste. It is a much harder paste and will retain its shape for longer. FOR THE RUFFLES

1 Starting at the top edge of the cake, paint a sugar glue line diagonally down one side of the cake to 1cm (½in) above the lower edge directly opposite your starting point. Turn the cake around and paint from this point diagonally up the second side until you reach your starting point. Once you are happy that your painted glue lines are smooth and symmetrical, fill in the area below with sugar glue. This is the area where your ruffles will be attached. 2 Knead the darkest golden yellow/ marigold modelling paste to warm it,

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3 Leaving the sugar ribbon on your work surface, take a bulbous modelling tool and roll back and forth along one side of the ribbon to gently thin and stretch half the width of the paste. Roll and thin the edge of a modelling paste ribbon before using it to make ruffles. It is this thinning that makes the ruffles look so attractive. 4 Starting at the base of the cake, wrap the paste ribbon around the cake, following the upper edge of the glued area. Position the ribbon so that the lower half is stuck to the cake whilst the upper thinned half projects above and away from the sides of the cake. Cut away the excess ribbon length by making a neat vertical cut. Adjust the shape of the ruffle with your fingers as desired. 5 Using the next shade of modelling paste, cut and thin a second paste ribbon. Mitre one end as shown. Starting at the base, attach this ribbon around the cake, positioning it below the first ribbon. Cut away the excess paste by using another mitre cut, this ensures there are no unsightly blunt ends. Neatly overlap the mitred ends of the ribbon. Using your fingers, arrange the top of the second ruffled ribbon to give movement and shape. 6 Continue adding ruffles, each time using the next shade of modelling paste, until you finish off with the plum. Note that the lengths of sugar ribbon you will need get shorter with each colour change. Place to one side to dry.



1 Roll a 2.5cm (1in) ball of black modelling paste, cut away about a third to create a flat base. Place this between your thumb and forefinger and squeeze to elongate the shape into an oval. Next pinch around the cut base to create sharp edges and adjust the shape of the cap.

1 To finish, roll out some golden yellow modelling paste between 1mm (1⁄32in) spacers. Using the two smallest stars from the star set, cut out approximately ten stars. Attach these around the mortarboard using sugar glue and a paintbrush.

2 Thinly roll out the remaining black modelling paste. Then using a craft knife cut a 3mm (1⁄8in) wide strip of paste. Stick this around the base of the cap, using sugar glue, so the join is at the back. Trim to fit.

TIP All the tools for this project can be found at

3 Position the cap on the top of the cake and, once you are happy with its placement, attach it using sugar glue. Add the dried black square board, made earlier, centrally to the top of the cap, adjusting its position and angle as desired. 4 Soften some of the black modelling paste so it is really quite soft. Do this by kneading in some white vegetable fat and then dunking the paste into cooled boiled water and re-kneading. Repeat until it feels soft and stretchy. Place the paste together with the smallest mesh disc into the sugar shaper. Squeeze out approximately 7.5cm (3in) lengths of paste from the sugar shaper. If the paste doesn’t come out of the sugar shaper easily, then it isn’t soft enough. Take it out and repeat the softening process. 5 To make the tassel, remove the paste from the sugar shaper and twist the strands together. Trim the twisted section to neaten and attach to the centre of the mortarboard with sugar glue, as shown on the completed cake. Trim the tassels to a uniform length using a pair of small scissors. Finally, add a small ball of black paste to the top of the mortarboard.


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Project and photography taken from Lindy Smith’s Mini Cake Academy by Lindy Smith, published by David & Charles, £19.99

adding a little white fat and water if the paste is a little crumbly. You want it to be pliable but firm. Roll out this paste into a long strip, using 1mm (1⁄32in) spacers. Then, using a ruler and cutting wheel, cut out a 2cm (¾in) wide ribbon of paste.

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How to make a miniature cake Small is beautiful! Mini cakes are so popular for all sorts of occasions from birthdays to weddings. Charlotte Neuville from The Fashion Chef shows you how to prepare and ice these sensational sponges for decoration By Charlotte Neuville FOR THE CAKES a large sheet of sponge TO DECORATE simple syrup (see method, right) 250g (8oz) rolled fondant icing sugarpaste edible glue cornflour SPECIAL EQUIPMENT 9.5cm (3¾in) round pastry cutter two 10cm (4in) round corrugated cardboard discs 15cm (6in) gold foil cake board squeezy bottle offset spatula icing smoother or ruler fondant roller palette knife clear ruler pizza wheel cutter gold metallic dust Everclear grain alcohol or lemon juice if preferred

1 Bake the sponges in sheet pans with a finished cake thickness of 2.5cm (1in). Using the pastry cutter, press into the cake completely to cut out individual discs of cake (pic 1). (If you have extra discs, they can be tightly wrapped in clingfilm and stored in the freezer for up to a month.) Arrange discs on a clean sheet pan lined with parchment paper. Use the knife to carefully slice off the top crust of each cake disc, and discard. 2 Lightly and evenly moisten the surface of each cake layer with simple syrup. (For simple syrup, bring 230g (8oz) of sugar and 235ml (7½fl oz) of water to a boil and simmer for about 3 minutes until the sugar is completely dissolved. Remove from the heat and let cool thoroughly. The syrup can be made in advance and refrigerated in a sealed glass jar for up to a month.) We like to use a squeeze bottle for this purpose to better control the amount of syrup used.

this cake layer. Place your second cake layer directly on top and smoothly spread on another 6mm (¼in) layer of buttercream filling. Place the third and final cake layer on top without any buttercream. 4 Centre the second corrugated cardboard disc on top of the third layer, being careful to line it up with the bottom cardboard disc. With the offset spatula, add a generous layer of buttercream around the sides of the cake to begin the crumb-coating process. 5 Use the icing smoother to scrape away the excess buttercream to create a clean, cylindrical shape (pic 3). A clean metal ruler will work for this purpose as well. 6 Dust the work surface with cornstarch, which will prevent the fondant from sticking to it. Knead and then roll out the fondant to create a round shape at least 26.5cm (10½in) in diameter and approximately 3mm (1/8in) in thickness.

3 Using the offset spatula, smear a small amount of buttercream on one of the corrugated cardboard discs and ‘glue’ the first cake layer onto the disc (pic 2). Using the offset spatula, evenly spread 6mm (¼in) of buttercream on top of

7 Centre the rolled fondant over the cake and gently pat the top to eliminate trapped air bubbles. Using an icing smoother, press the fondant against the cake to gently ease out the excess



two small bowls small flat-end paintbrush two small paintbrushes piping gel sharp knife X-Acto knife This technique is taken from Stylish Cakes, by Charlotte Neuville with Michael Coffindaffer. Published by Harper Design, an imprint of HarperCollins Publishers, rrp £25. For another cake decoration technique from Stylish Cakes, turn to page 80.


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fondant and to eliminate fingerprints and air bubbles, creating a clean shape all around the sides (pic 4). 8 Trim away the excess fondant on the bottom with a palette knife, being careful to press the knife down onto the worktable. Do not press against the sides of the cake, as it will damage the fondant. 9 Cut and peel away a 7.5cm (3in) diameter circle from the centre of the gold-foil cake board. Make sure to cut away only the foil. Use a small amount of nontoxic glue on the cut-out area and centre the cake on the board. The glue will ensure that the cake remains centred and attached to the board.


10 Take a small piece of the sugarpaste (we mixed a yellow tone) and roll out a shape large enough to cut a 35.5x1.25cm (14x½in) band. Use the clear ruler and pizza cutter to measure and cut the band. Peel away the excess (pic 5). 11 Combine approximately ¼ tsp gold dust and ¼ tsp Everclear alcohol (if Everclear alcohol is not available where you live, you may use vodka or lemon extract) in one of the small bowls. Mix together until you achieve a consistency resembling melted ice cream.

To secure the gold band in place, add a small amount of piping gel to the second small bowl and apply a very thin layer of piping gel all around the base of the cake. 13 Carefully wrap the gold band around the cake base and overlap the band where the ends meet (pic 7). 14 Use the X-Acto knife to neatly trim away the excess for a nice clean seam on the band. You will want this seam to be at the back of the cake. You now have a miniature cake ‘canvas’ to decorate as you wish!

12 Paint the top and sides of the sugarpaste band with the gold dust mixture, using the small flat-end paintbrush (pic 6).






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Art Deco Jewels and Pearls Mould Karen Davies Cakes £14.50


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Birthday D ECO R ATI O N S


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Birthday D E C O R A T I O N S

Scarlett O’Hara – Southern belle By Charlotte White FOR THE CAKE 20cm (8in) classic Victoria sponge cake filled with cream cheese frosting or buttercream and raspberry jam TO DECORATE 1kg (2lb 3oz) sugarpaste, coloured using a scant amount of honey gold paste food colour dark green dust colour mixed with clear alcohol (optional) white dust colour 250g (8oz) royal icing, coloured using a scant amount of honey gold paste food colour sugar magnolia in white with foliage SPECIAL EQUIPMENT emerald green ribbon small paintbrush parchment piping bag fitted with a large leaf piping tip FOR THE SUGAR MAGNOLIA 150g (5oz) flower paste four lengths of 26 gauge white floristry wire (each cut into three equal pieces) small craft scissors cel board set of three magnolia cutters foam mat ball tool edible glue large round fruit tray (apple, mango or avocado) brown floristry tape

The projects on pages 36-40 are taken from Deliciously Decorated by Charlotte White, photography by Dan Jones. Published by Ryland Peters & Small, RRP £16.99.


1 Begin by preparing your Victoria sponge cake, filling it with cream cheese frosting or buttercream and raspberry jam. Cover with ivory coloured sugarpaste. A tiny amount of any dark yellow paste colour (this cake uses a honey gold) will warm bright white sugarpaste into an ivory shade. Allow your icing to dry overnight before decorating to avoid damage. 2 Trim the bottom of your cake with an emerald green ribbon, securing at the back with a little royal icing. 3 Add a few drops of clear alcohol to dark green dust colour to make an edible paint. You can use water if you prefer not to use alcohol, but you will find alcohol dries much faster. Prepare a second lighter shade of green paint with white dust colour and a small amount of dark green. 4 Use a small paintbrush to paint a floral pattern around the sides of your cake. I have taken my inspiration from the pattern of Scarlett O’Hara’s iconic green dress, featuring three open blooms, some foliage and some bell flowers. Begin with my pale green flowers, before adding the darker green details and finishing with white centres in my larger flowers. If this pattern is a little fussy to copy, you could always paint tiny blossoms in different shades of green. Repeat this pattern until the sides of your cake are covered. 5 Fill a parchment piping bag, fitted with a large leaf tip, with 2-3 tablespoons of royal icing and pipe a ruffle trim around the top edge of your cake. Angle your piping bag so that the opening of the leaf nozzle is horizontal and squeeze gently until the icing makes contact with the cake. Rock the piping nozzle back and forth, continuing to squeeze gently as you move around the top edge of your cake. The continuous line of icing should fold over itself, creating the illusion of ruffles. 6 Top your cake with a single white sugar magnolia. Then sit back as this cake will garner all the attention at your party! FOR THE MAGNOLIA FLOWER

1 Begin by making the bud to sit in the centre of your magnolia. Roll a ball of flower paste around 2.5cm (1in) in

diameter, then shape into a cone by pinching half the ball. Create a tiny hook at the top of one of your wires and dip this in edible glue. Push the bottom of your wire through the cone so that the hook will catch inside it, stopping when the hook is in the centre. 2 Use a small knife to make ridges around the bottom half of the cone, then snip tiny triangles into the paste around the middle with craft scissors. These should look like the spikes on a pineapple. Keep cutting in this way so you are creating lines of spikes, one above the other, until you reach the very top with a few snips to make the top spiky too. Leave to dry. 3 Knead and roll out sufficient white flower paste to cover three of the long-veined sections of your cel board. 4 Press your smallest magnolia petal cutter onto your paste so that one of the long veins will run down its centre. Repeat twice more to make three more petals. 5 Dip one of your small wires into edible glue. Scrape the excess off on the side of your glue pot. Turn your petal onto its face, then gently push your wire up into the vein along its back until you are around halfway up the whole petal. Gently pinch the bottom of the petal around the wire. Repeat for each petal. 6 Repeat steps 2-5 to make three petals using your medium magnolia petal cutter and then another three with the largest one. Leave all nine of your petals to dry in the fruit tray, preferably overnight. 7 Add colour with blossom tint dusts. Dust a scant amount of green at the bottom of each petal continuing a little way up the centre. 8 To assemble, wrap each wire in brown floristry tape, including the bud. Create three layers from the centre. Start by taping your three smallest petals to the bud so they are evenly spaced. Repeat with the three medium petals in between each small petal. Finish with your final three large petals cupping the smaller petals above them. 9 Arrange the petals to your liking, then add a couple of green leaves to finish.

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Jay Gatsby – Deco decadence By Charlotte White FOR THE CAKE 20cm (8in) lemon drizzle cake filled with lemon buttercream, covered with 1kg (2lb 3oz) white sugarpaste TO DECORATE 2 tsp CMC powder 500g (1lb 2oz) black sugarpaste, (pre-coloured) gold metallic food paint 500g (1lb 2oz) white sugarpaste 125g (4½oz) royal icing 8 gold dragees 4 wired roses, 3 gold, 1 black SPECIAL EQUIPMENT 24cm (9in) cake drum black ribbon gold ribbon gold lustre spray

1 Begin by creating your art deco-inspired panels. These should be prepared at least one day in advance, but can be made up to a week ahead of time, if stored safely in a cardboard box. Make eight panels, each measuring 8cm (3in) at their widest point and 8cm (3in) high – this is easy to remember, as it is always eight! You can use any design you like with these measurements or trace the one in the photo onto a little thin card to make a template.

4 Stick your dried black and gold panels to your cake at evenly spaced intervals. The best way is to add one panel, just at the top of your gold ribbon, before adding the next directly opposite. Turn your cake by a quarter-turn and repeat. Now add your remaining panels, one each spaced perfectly between the panels you have already added. Do not be tempted to use too much royal icing to stick your panels on. They only need a small amount and may slide off if you overload them.

2 Knead the CMC powder into the black sugarpaste. (Buy this pre-coloured as there is no amount of colour that you can knead into white sugarpaste to make anything other than a sticky mess!). Roll out to 3mm (1/8in) thickness. Use your template to cut out eight panels and leave these to dry overnight on a flat surface. Once your black panels have dried, use gold metallic food paint to paint lines to add detail to the shape. Follow the geometric lines of your panel.

5 Stud a single gold dragee into your sugarpaste-covered cake drum at the middle point between each black sugarpaste panel. Spray four white wired roses with gold lustre spray to make them shine. The lustre will not completely cover each petal but will give a wonderful 3D effect, where the outer edges of your petals are very gold and the inner parts remain white. Spray from a distance to avoid beads of lustre building up on your petals. Leave these to dry for 10 minutes.

3 Fill your lemon drizzle cake with a lemon buttercream or a cream cheese frosting with a cheeky dollop of lemon curd mixed in, before covering in white sugarpaste. Cover a 24cm (9in) cake drum with white sugarpaste. Trim this drum with a black ribbon secured at the back with a little royal icing. Once both your cake and covered cake drum have dried for a few hours, attach your cake to the centre of your drum with royal icing. Wrap a gold ribbon around the bottom of the cake.

6 Place a ball of leftover sugarpaste in the centre of your cake and push the stems of your gold rose in so that they create a ring. Finish with a single black rose pushed down into the middle of the golden roses – like an outsider in the midst of a world of gilt and glamour!


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Filigree rose cupcakes By Charlotte White FOR THE CAKES 12 cupcakes in the flavour of your choice, baked in silver foil cases buttercream TO DECORATE 500g (1lb 2oz) sugarpaste, coloured pale grey with liquorice paste food colouring silver edible lustre spray 125g (4½oz) white royal icing 12 white sugarpaste roses SPECIAL EQUIPMENT parchment piping bag fitted with a small round tip FOR THE SUGARPASTE ROSES 150g (5oz) white sugarpaste (makes 12 roses) plastic document wallet small knife


1 Cover your cupcakes with pale grey sugarpaste. Don’t forget to include a cheeky buttercream surprise in each one! 2 If you want to add a little extra sparkle to your cupcakes, spray the top of each one with silver edible lustre spray (these spray cans are easily found in most large supermarkets and craft stores). Allow to dry before moving on. 3 Fill your piping bag with white royal icing. Using a small round nozzle, pipe swirling lines that interconnect and sprawl over the top of your cupcake. If you look at this design, you will see that the lines are all piped freehand with no real rhyme or reason, so this is a great design to try your hand at if you are new to royal icing. 4 Pipe a small dot of royal icing onto the centre of your cupcakes. Gently press a white sugarpaste rose atop each one. FOR THE SUGARPASTE ROSES

1 Make your roses up to 1-2 weeks in advance of decorating the cupcakes. Knead your sugarpaste to warm it up and roll into a sausage shape around 2cm

(¾in) thickness. Cut six discs 5mm (¼in) thick with a small knife. Lay them inside the plastic document wallet. Close the wallet, then press down gently on top of each disc with your thumb to flatten. 2 Run a fingertip along the top edge of each disc to flatten it further. Don’t go all round the discs as the top edges should be thinner than the bottom. Remember to keep the thin edges at the top as you are modelling the sugarpaste roses. 3 Open your plastic wallet and carefully peel off your smallest disc. To form the centre of your rose, roll it around into a tight coil with the thin edge at the top. Lay another two petals evenly around the first to form a second layer of petals by wrapping the second petal around the first, then position the third petal opposite the second. 4 Wrap your remaining three petals evenly around the rose. Trim the excess sugarpaste away from the bottom of your rose and gently pinch the edges of your outer petals to add movement.

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Love hearts By Natasha Collins FOR THE COOKIES 20 cookies, cut into circles about 70-80mm (2¾-3¼in) TO DECORATE 750g (1lb 10oz) white fondant food colours – soft green, pink, orange, yellow SPECIAL EQUIPMENT confectioners’ glue circle cutter 70-80mm (2¾-3¼in) heart cutter small enough to fit inside the fondant circle, but still large enough to allow enough room for the lettering alphabet stamp set paintbrush, size 4 brush for gluing

1 Colour 150g (5½oz) of the fondant in each of the following colours: pale pink, pale green, pale yellow and pale orange. Leave the remaining fondant white. Use a cocktail stick to introduce the colour gradually to the fondant, so that you don’t over-colour it and make it too dark. You want to achieve beautifully soft pastel tones. 2 Roll out the fondant to an even thickness of 3-4mm (1/8-¼in). Cut out circles and glue the fondant circles to the cookies. You do not need to leave the fondant to dry out for this project – you can print onto it immediately. 3 Paint neat pink food colour onto the edge of the heart cutter – use the wrong side (not the side you would use to cut out) as it has a thicker edge. Gently press the painted edge onto the fondantcovered cookie. 4 Decide on the motto you want to press into the cookie. Using the alphabet stamps, work out from the middle of


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each word to keep the lettering central. Start by printing the middle letter of the word or for the first word, if you have more than one. So, if you want to print ‘tweet me’, with ‘tweet’ on the first line, choose the letter ‘e’, print this in line with the middle of the heart. Then add the letters ‘tw’ and ‘et’ on either side, working outwards, from the centre. Print ‘w’ first and then ‘t’, then, on the other side, ‘e’ first and then ‘t’. This makes sure that you don’t have a lopsided message. If you have an even-lettered word such as ‘gorgeous’, obviously there is no middle letter – the centre of the word is the space between the ‘g’ and the ‘e’. So choose the letter nearest the space, in this case the ‘g’, and place it slightly to the left of the centre of the heart, then proceed with the method described above. 5 Leave the cookies to dry before you give them to your loved ones – and then bask in their happiness!

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Vintage rose toppers By Natasha Collins FOR THE CAKES 12 cupcakes decorated with pale pink buttercream swirls TO DECORATE food colours – soft green, dark green, pink, dark pink, white, brown 100g (3½oz) white modelling paste EQUIPMENT circle cutter, 5.5cm (2 / in) 1 5

paintbrushes, size 4, 0 small rolling pin foam mat


1 Colour the modelling paste a light tone of dark pink. Roll it out to a thickness of 2mm (1/16in) and cut out 14 circles (always make a few extra in case of breakages). Leave the discs to dry on the foam until they are firm. 2 Using the template on page 113, transfer the designs onto the prepared discs using tracing paper. You can paint these designs freehand if you wish. 3 Mix up a very pale pink tone and, with your size 4 brush, create the petals of the single rose, making sure that you paint the rose right in the centre of the disc. Paint the rosebuds on a disc for the second design, leaving enough space for the leaves. Add the stalks of the wreath. If you find your stalks are not fine enough then switch to the size 0 brush. Paint in the first layer of the leaves using pale soft green. Mix up a slightly darker pink tone and work into the centre of the single rose. Add some of the darker pink to one side of the rose to create

the effect of shadow. You can add a little of the darker pink to the rosebuds. 4 Paint neat soft green onto the leaves, remembering to paint in the direction of the leaf veins. 5 Add a few strokes of white on to the lighter side of the single rose, but take care not to go overboard with this colour, or you will deaden the flower. You can also paint a few highlights of the white onto the leaves. As well as adding a little white to the leaves of the wreath design, you can place a small dot of white at the top of each bud. 6 Use neat dusky pink to paint the centre of the rose and add a few strokes of this colour to one side of the flower. Do not merge these marks or you will pull the centre of the flower down. Paint a very small amount of dusky pink on the rosebuds to indicate shadow. 7 To finish, use neat dark green to add lowlights to the leaves of the single rose.

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* Contents subject to change

H E A V E N速




Discover new techniques & expert tips

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Birthday D E C O R A T I O N S

Mimosa blossom By Natasha Collins FOR THE CAKE 15cm (6in) cake of your choice covered in white fondant TO DECORATE food colours – yellow, orange, brown EQUIPMENT paintbrushes, sizes 4, 0

1 Paint a series of yellow blobs onto the side of the cake with the size 4 brush to create the mimosa blossom. You don’t want to make perfectly round circles, so make sure they are all slightly different shapes – ‘blobby’ is good. Make sure to keep the blossoms uneven, with a few of the blobs together at the top, then perhaps two on one side. On the opposite side of what will eventually be the stem, add one blossom on its own, or maybe a bunch of three together. 2 Add a dab of orange on each yellow blossom. Don’t worry if the colours bleed together a little, this will only add to the effect. However, if you find the colours are actually running down the cake, then your brush is too wet. 3 Use the size 0 brush with neat brown to paint the stalks. Try to keep the brushstrokes as light as possible. Give each stalk a slightly different angle and make sure that they are not too straight. By adding breaks in the stalk you make it more realistic – you don’t want to create heavy marks that have no movement. 4 To finish, top with ready-made sugarcraft or fresh flowers in similar shades to the painted mimosa decoration.

The projects on pages 41, 42, 44-45 are taken from The Painted Cake by Natasha Collins, photography by Nathan Pask, published by Murdoch Books, £16.99.


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Abstract stripes By Natalie Willis from Sweetness and Bite ( FOR THE CAKE 15cm (6in) sponge cake of your choice, at least 12.5cm (5in) deep TO DECORATE buttercream food colouring – turquoise, sky blue icing sugar or cornflour SPECIAL EQUIPMENT metal ruler and cutting mat baking parchment natural sponge fluffy paintbrush cake stand cake board

1 Start by smooth icing your cake with buttercream and chilling it until firm. While the cake chills, cut a long strip of baking parchment paper at least an inch or so higher than the height of your cake. Use a straight angle to cut the rough ends straight. Use a ruler to cut strips of paper – you can measure and mark out your strips, or use a small ruler the width of the strips (about 1.5cm (½in) wide). This cake is about 12.5cm (5in) tall, so the strips I cut were about 16.5cm (6½in) long. If you use a pencil to mark your lines before you cut, make sure you don’t put the pencil lined side against the cake. The number of strips you need will depend on your design and how far around the cake you want your stripes to go. I decorated about one third of this cake, and used 10 strips of paper. If you want to, you can lay out some strips on a flat surface to plan your design. I prefer the surprise of randomly placing the strips and having a ‘big reveal’ at the end, but it’s up to you.

2 Colour a few tablespoons of buttercream the colour you want your stripes. (You will only need a teaspoon or so but it’s easier to colour slightly more than that.) I used turquoise and a touch of sky blue to get the teal colour. If you’ve coloured your buttercream in advance, you will need to warm it slightly and stir until it’s smooth and quite soft, like very thick paint. Spread a dab of the buttercream onto a plate. Soak the sponge in warm water until it becomes soft. Squeeze out the excess water, and then squeeze the sponge again in a paper towel until it’s mostly dry to the touch. Use a fluffy paintbrush to dust the surface of the buttercream where you want your design to be with cornflour or icing sugar. This helps to stop the paper from lifting away too much of the surface of the buttercream when you remove the strips. But, skip this step if you are using a darker coloured base buttercream as you will see the white marks. 3 Start placing your paper strips onto the cake. Remember that the gaps between the strips are where your sponged colour will be. Also make sure you don’t sponge areas that you want to keep as negative space, like the diamond pattern on the front of this cake. 4 Dip the sponge into the coloured buttercream and dab off the excess. Start sponging in the gaps, adding more buttercream to the sponge when necessary. I started adding strips, sponged on some colour and then added more strips. Make sure you don’t overload your sponge as it’s much easier to add more colour to the cake than it is to remove it. Continue adding strips and sponging colour until you’ve covered as much of the cake as you want to. You can cut or tear the strips and use the


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shorter pieces. Chill the cake until the buttercream is firm again. 5 Gently peel the strips away from the cake. Check where the strips cross each other and make sure you pull the top ones off first. If you want to, you can add more strips to add to your design. Any areas that you sponge over a second time will become darker, adding depth to your design. 6 If you find that some of the buttercream has come away with the paper and you can see those lines, dampen your finger with warm water and lightly rub the buttercream to smooth it out, being careful not to smear your stripe colour. 7 Transfer the cake to a cake stand or display board and decorate as desired. I put this cake onto a doily cake board, and decorated it with ruffle flowers, simple blossoms and leaves. The leaves were made with a rose petal cutter, veined with a multi flower veiner, then pinched and glued at the rounded end. I dusted them with a little jade petal dust before I put them on the cake, concentrating the colour at the base and brushing towards the tip. 8 To cover the visible cake board, wrap a ribbon around the base of the cake and secure it at the back with a little double sided tape. It’s best to attach the flowers and ribbon on the day of serving as the flowers can start to soften and the buttercream can start to seep through the ribbon if done too far in advance.

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Watercolour graffiti cake By Rosie Alyea FOR THE CAKE nine round chocolate cakes, three of each of the following sizes – 12.5x5cm (5x2in), 18x5cm (7x2in), 23x5cm (9x2in) buttercream TO DECORATE 2kg (4lb 4oz) white ready-to-use fondant gel paste food colours, deep pink, sky blue, and purple vodka or clear lemon extract light blue and purple disco dust 24-carat gold highlighter dust large white sugar flower (optional) bright pink petal dust (optional) 30g (1oz) white candy melts (optional) SPECIAL EQUIPMENT 12.5cm (5in), 18cm (7in), and 23cm (9in) round thin cake boards 6.5mm (¼in) wooden dowels 30.5cm (12in) cake drum or platter turntable (optional) nonslip squares small round sponges food-safe paintbrushes

Reprinted from The Sweetapolita Bakebook © 2015 by Rosie Alyea. Photographs © 2015 Rosie Alyea. Published by Clarkson Potter Publishers, an imprint of Penguin Randon House, LLC. RRP £22.50.


1 Fill and ice each cake tier with the buttercream on the coordinating round thin cake boards, preparing them for covering with fondant. Refrigerate for an hour. 2 Cover each tier with the fondant, using 850g (1lb 14oz) for the 23cm (9in) tier, 600g (1lb 5oz) for the 18cm (7in) tier, and 485g (1lb 1oz) for the 12.5cm (5in) tier. Refrigerate for another hour. Reserve excess fondant in a plastic zip-top bag. 3 Dowel and stack the chilled tiers onto your cake drum. Transfer to the turntable (if using). Squeeze the gel paste colours into small individual bowls and dilute with vodka or lemon extract (about a teaspoon per drop of colour). Starting from the top and working down, use the sponges to dab colours onto the cake. Working on areas that are about 15cm (6in) wide at a time, press a tissue on what you’ve painted, and then pull it off to reveal a textured finish. Repeat all over the cake, leaving some white space here and there.

6 The cake will keep at cool room temperature for up to 24 hours, and then refrigerated for up to three days. Depending on the cake design, I find it’s often better to stack the cake tiers prior to decorating. With this cake, I chose to do it that way so that I could work on the three tiers as one canvas, rather than three separate ones. If you would rather paint each cake tier separately and then stack the finished cakes afterwards, that would work just fine as well. TIP For a time-effective finishing touch to any cake, purchase a handmade white sugar flower from a cake-decorating supply shop, and customise it with petal or lustre dust before attaching the flower to the cake.

4 Blend any harsh lines or areas with a vodka-soaked tissue (the vodka acts as an eraser of sorts, or you can use clear lemon extract). And add any dabs of bright colour in areas you think need a boost. Sprinkle light blue disco dust on some of the light blue areas and purple disco dust on the purple areas. Mix the gold dust with vodka using a small paintbrush to create a thick paint. Splatter gold randomly around the cake. 5 If topping with a sugar flower, use a small dry paintbrush to dust its edges with bright pink petal dust. Put the candy melts in a small microwave-safe bowl, and microwave in 20-second bursts, stirring well, until melted. Transfer to a small plastic zip-top bag. Cut a small hole in one of the corners. Take a grape-size piece of the reserved white fondant. Roll it into a ball with your hands. Squeeze a small amount of melted coating where you want to secure your flower. Press the ball of fondant on top of the coating and press to secure. Add another squeeze of coating and carefully press your flower to secure it. Hold in place until it begins to set, about 1 minute.

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Elegant piped celebration cake By Rainbow Dust Colours Ltd ( FOR THE CAKE 13cm (5in) round cake five round mini cakes, 6cm (2in) 1kg (2lb 2oz) white sugarpaste TO DECORATE Colour Flo – spring green, holly green* ProGel – yellow, lime green* Plain & Simple Dust – lemon tart, citrus green, spring green* Cake Decorators’ Glaze* Glaze Cleaner* 200g (7oz) white flower paste royal icing edible glue* * all Rainbow Dust Colour products EQUIPMENT 85mm (3 / in) circle cutter (to mark centre of cake and cut out plaque) 2 5

20cm (8in) round cake drum board

1 Place each of the cakes onto boards and cover with white sugarpaste, and leave to dry overnight to firm. 2 Using white flower paste and an 85mm (32/5in) circle cutter, cut out a plaque and leave to dry. Colour small amounts of white flower paste using the lime green and yellow ProGel. Using a four petal cutter, roll and cut out five yellow flowers. Add a small ball of lime green paste into the centre of the flower, secure with edible glue and leave to dry.

5 Transfer your design onto the circle plaque, then mix the spring green dust and glaze into a pallet tray and paint your design on the plaque. Leave to dry. 6 Brush the tops of all the cakes with edible glue, placing a small ball of sugarpaste onto them. Brush the ball of paste with edible glue, placing the plaque on top and the flowers on the individuals. This is to raise them slightly. This would make an ideal celebration cake or a small wedding cake.

3 Using spring green and holly green Colour Flo, colour two lots of royal icing. Cover till needed. 4 Using an 85mm (32/5in) circle cutter, place in the centre of the large cake and score using a scriber. Repeat for the smaller cakes using a smaller cutter. Place a no. 2 tip in each piping bag and fill with the coloured icing. Starting from the top score line, pipe your first colour, working your way down the side of the cake to the base. Repeat in this way using the alternate colour all the way round. Repeat this for the individuals.

five round thin cake boards, 7cm (3in) rolling pin smoother

Project and photography © Rainbow Dust Colours Ltd (

scriber two number 2 plain end piping tips piping bags thin brush knife four petal flower cutter image of flower design tracing paper pallet tray


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Ombre buttercream rose cake FOR THE CAKE two 13cm (5in) deep round cakes TO DECORATE large quantity of buttercream dark pink and light pink food colouring paste SPECIAL EQUIPMENT large open star piping nozzle small star piping nozzle piping bags 13cm (5in) cake board palette knife turntable (optional)

1 To start, level the tops of the cake to create a flat surface, then split each cake in half. Place the bottom layer of cake on the cake card, using a little buttercream to hold it in place. Spread with a little buttercream, add another layer of cake on top and repeat with the remaining cake layers. Crumb coat the top and sides of the cake with a thin layer of buttercream. You want to spread it so thinly that the cake still shows through. Place in the fridge and leave to chill for around 1 hour until set. 2 Divide the remaining buttercream between four bowls, putting slightly more in one bowl (this will be for the lightest pink which will cover the top of the cake too). Now it’s time to create the ombre colouring. Colour the first bowl a deep pink with the dark pink paste. Use the same paste for the second bowl, but add a little less paste. For the third and fourth bowls, use the light pink paste, adding only a small amount to the fourth bowl. Mix all the bowls well to create an even colour and distribution of paste.

4 Once you’ve completed your bottom layer, transfer the remaining deep pink buttercream to another bag, this time fitted with a small star nozzle, and fill any gaps around the bottom of the cake with individual small stars. 5 Repeat the process with the next darkest shade of pink, creating the roses first and then filling in gaps with small stars. Repeat for the third layer. 6 Use the lightest shade of pink for the final layer. Once you’ve created your top tier of roses, continue to pipe roses to cover the top of the cake, before swapping to the small nozzle and filling in any final gaps all over with individual stars. Your cake is now complete!

3 Transfer the darkest pink buttercream to a piping bag fitted with the large star nozzle. It’s time to pipe the roses. You will pipe the bottom layer first. Start with the middle of the rose, and slowly but evenly pipe around in a circle – in effect you’re creating a backwards ‘e’ shape, but without any gaps. Pipe the second rose so it’s touching the first, and continue working your way around the cake, trying not to leave any gaps. If you have one, a turntable is useful for this.


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Marbled flower cake By Valeri Valeriano & Christina Ong FOR THE CAKE 20cm (8in) round cake buttercream, 1.2-1.8kg (2lb 10½oz-4lb) TO DECORATE paste colours – light blue, dark blue, violet, green white sprinkles SPECIAL EQUIPMENT cake comb, zigzag cake scraper or palette knife with large rounded tip cake stand or covered cake board piping bags scissors

1 Crumb coat and place the cake on a stand or covered board, then give it a smooth covering using 600-800g (1lb 5oz-1lb 12oz) of uncoloured buttercream. Colour the remaining buttercream in the following quantities: 150-250g (5½-9oz) each of light blue, dark blue, violet and green. Mark the outline of some simple flower shapes using a cocktail stick. 2 Select as many colours as you like – for our cake we chose three different colours for each petal. Put all the tinted buttercream in piping bags, and use scissors to snip off the tips. Starting from the outermost petals of the flower, pipe short arches in layers of colours. 3 Take a cake comb or a palette knife with a large rounded tip, hold it almost flat to the cake, then gently press down and drag it towards the centre of the flower. If you use a comb, you will get a lovely texture and a more variegated blend. 4 Repeat the same process with all the petals, alternating the colours. Depending on how big your flower is, you can also


pipe two or more layers of petals, but it is important always to start at the outermost layer. Apply white sprinkles to the flower centres, and a piped edge to each flower if desired. To finish, pipe a thicker border at the top and bottom edges of the cake. TIP Cake combs or zigzag cake scrapers

come in different sizes but a 2.5cm (1in) wide one is useful to have. They are made of thin plastic material so you can easily cut a larger one to your desired size.

Project and photography taken from The Contemporary Buttercream Bible by Valeri Valeriano & Christina Ong, published by David & Charles, £19.99

Birthday D E C O R A T I O N S

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Project and photography taken from Chic & Unique Vintage Cakes by Zoe Clark, published by David & Charles, £19.99

Classic jewellery box By Zoe Clark



two pieces of 5mm (¼in) width foam board, 19x12.5cm (7½x5in)

35cm (14in) square cake, trimmed to 4cm (1½in) deep, cut into three rectangles, each measuring 19x12.5cm (7½x5in)

Tea Rose Patchwork Cutter


thin dowel cut to size

33cm (13in) round cake board, covered with medium-dark brown sugarpaste

moulds – Perfect Pearl, Filigree Butterflies, Filigree Brooches, Three Brooches, Cameo Ladies

paste food colouring – medium-brown, black

large lace mould

19x12.5x4cm (7½x5x1½in) cake dummy (optional)

4cm (1½in) oval cutter

1kg (2lb 4oz) caramel-coffee sugarpaste ganache royal icing flower paste – 30g (11⁄8oz) pale ivory, white, caramel, grey; 20g (¾oz) coral (mix pink and peach together) lustres – pearl white, silver, ivory pearl, gold piece of rose mantilla sugarveil


piece of 5mm (¼ in) foam board, 12x4.5cm (4¾x1¾in)

lace cutter set 1.5cm (5⁄8in) pale coffee, doublefaced satin ribbon

1 Use a flat paintbrush to paint the cake board with medium-brown paste food colouring diluted with water. Set the cake board aside to dry. 2 Attach one layer of cake onto a 19x12.5cm (7½x5in) piece of foam board using a small amount of ganache. Cut out a piece from a second cake layer on one side, 2.5cm (1in) in from each

end and 2cm (¾in) deep. Use ganache to attach the cut layer on top of a third cake layer. Thinly spread ganache where the drawer section is cut and continue across the front of the box. 3 Roll out 150g (5½oz) of caramel-coffee sugarpaste. Cover the section where the drawer will be placed and trim. Turn the cake upside down and attach it to the other 19x12.5cm (7½x5in) foam board with ganache. Thinly cover the cake and lid with ganache. Place them briefly in the fridge to firm up. 4 Roll out 700g (1lb 9oz) of caramel-coffee sugarpaste to 4mm (½in) thick and cover the box. Cut out the drawer section with a small sharp knife or scalpel, then cover the lid as before. Trim the excess. Roll out leftover paste to 3mm (1⁄8in) thick. Cover the exposed foam board, measuring the area first and trimming any excess. Press the Tea Rose patchwork cutter into the icing to mark it while it is still soft. Mark one rose motif on the front, one on each side, two on the lid and one on the back.

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5 Check the 12x4.5cm (4¾x1¾in) foam board fits inside the drawer, allowing for a 4mm (1⁄8in) gap on each side. Trim if necessary with a scalpel. Roll out 75g (2¾oz) of caramel-coffee coloured sugarpaste to 3mm (1⁄8in), then cover the small foam board and set aside. 6 Mix 2.5ml (½tsp) CMC powder into 150g (5½oz) of caramel-coffee coloured sugarpaste. Roll out the paste to 3mm (1⁄8in) thick. Cut out the two drawer sides, using the base of the drawer as a guide and measuring the height by checking the gap in the cake. Next, cut out the front and back – both pieces will need to be slightly longer than the actual length of the drawer as they will also need to cover the sides. Set aside to dry before attaching them to the base with edible glue. Attach the two sides in place first, then the front and back. Cover most of board with a piece of ‘Rose Mantilla’ Sugarveil. Trim to fit with a scalpel and moistening with a little water if necessary. 7 Position the cake slightly off-centre on the board, securing it with royal icing. Place a dowel into the centre. Mark it about 5mm (¼in) higher than the top of the cake then remove it, cut it and put it back in. Attach the lid with royal icing – it should rest on the back ledge of the cake and the dowel. Trim the dowel if visible. 8 To make the trim for the bottom of the lid, roll out the ivory flower paste 1mm (1⁄16in) thick and 20cm (8in) long. Use the lace mould to indent texture into the paste. Use the lace trim cutter to cut a pointed edge, and a sharp knife to cut a straight edge down the other side. Attach with the pointed edge facing upwards around the base of the lid, using edible glue. Continue to attach the trim around the lid. Repeat around the top of the cake, just below the gap, with the pointed edge facing down. Roll out some more

paste, indent with the lace, then use the cutter to cut a length of paste with both sides pointed. Measure the length of the drawer face and cut the icing to fit. Attach in place with edible glue. Secure the drawer into place with royal icing. 9 Roll a tiny ball from caramel flower paste and attach onto the centre of the drawer. Press another tiny ball into the central part of the one of the brooches from the Three Brooches mould. Pop it out and stick it onto the ball for the handle. Roll out the rest of the paste and cut two rectangles for the hinges, each measuring 2x1.5cm (¾x5⁄8in). Secure in place with edible glue, then use a no. 4 piping tip to indent the screws at each corner. Roll tiny sausages, trim to fit across the centre of each hinge and indent vertical lines across them with a small sharp knife. FOR THE BUTTERFLY HAIR PIN

1 Colour 20g (¾oz) of white flower paste with black paste food colouring to make grey. Roll out a long thick piece and cut it to about 3mm (1⁄8in) wide with a sharp knife. Make a small indent all the way down both sides of the clip to resemble two pieces. Cut a point in one end. Press tiny pieces of white flower paste into the pearl details of the Filigree Butterflies mould. Then use grey flower paste to fill the rest of the mould. Pop the icing out, then cut out around the antennae. Attach the moulded icing onto the pin with edible glue. Once dry, paint over the grey flower paste with silver lustre and the pearls with white lustre. FOR THE CAMEO NECKLACE

1 For the cameo, press white flower paste into the head detail of the 3.5cm (13⁄8in) Cameo Ladies mould. Press grey flower paste on top to fill the remainder. Pop out the cameo. Roll out caramel-coffee coloured flower paste to 3mm (1⁄8in) thick. Cut out the back with an oval cutter.


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Fix the cameo on top with edible glue. For the chain, roll out a thin sausage, 1.5cm (5⁄8in) long for the hook, trim and secure in place with edible glue. Paint the hook and the back of the cameo with gold lustre. To make the chain, roll a thin sausage to 40cm (16in) long. Make indentations all the way along one side with the end of a paintbrush. Repeat on the other side. Make a quarter-turn and repeat for this side, then turn and repeat again if necessary. While the icing is still soft, secure the chain through the hook of the cameo and fix it in place on the cake with edible glue, going from inside the drawer out onto the board. FOR THE PEARLS

1 The coral and white strings of pearls are made with white and coral-coloured flower paste. Brush white lustre into the mould first for both colours. Stick the coral pearls into the drawer. Attach the white pearls trapped between the lid and the box, draping onto the board. FOR THE EARRINGS

1 Press grey flower paste into the middle brooch of the Filigree Brooches mould. Paint the central part with black paste food colouring and the outer part with silver lustre. Stick them into the box with edible glue or royal icing if they are too dry. FOR THE BROOCH CLASP

1 Press white flower paste into the central oval pearl part of the mould, then fill the rest with caramel paste. Pop it out then attach it to the cake with edible glue. Paint the central part with white lustre and the outside with gold lustre. Paint the necklace chain and hinges with gold lustre, then mix the pale ivory lustre with alcohol and paint over the roses. Finish by placing the butterfly clip in the drawer or on the board. Attach some ribbon around the board, to finish.

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Birthday D E C O R A T I O N S

Antique mantel clock By Zoe Clark FOR THE CAKE 30cm (12in) square chocolate sponge cake, 4cm (1½in) deep TO DECORATE two 12x8cm (4½x3¼in), 3mm (1⁄8in) deep cake boards, stuck together with royal icing and covered with ivory sugarpaste

Project and photography taken from Chic & Unique Vintage Cakes by Zoe Clark, published by David & Charles, £19.99

9x21.5cm (3½x8½in), 1cm (3⁄8in) thick foam board, iced in chocolateflavoured or dark brown sugarpaste ganache 750g (1lb 10oz) chocolate flavoured or dark brown sugarpaste flower paste – 30g (11⁄8oz) ivory, 10g (¼oz) mustard-coloured (mix buttercup and ivory food paste), 100g (3½oz) dark brown, 15g (½oz) black, 75g (2¾oz) caramel-coloured royal icing edible black pen gold lustre SPECIAL EQUIPMENT 19x6x1.8cm (7½x2½x¾in) polystyrene 6x13cm (2½x5in) piece of 5mm (¼in) foam board 12.5cm (5in) round cake board/cutter round cutters – 8cm (3¼in), 7cm (2¾in), 3.5cm(13⁄8in), 7mm (¼in) ornament cutter, Victorian Bauble, or download template from clock base template – download from moulds – Curlicues, Filigree Mould 12mm (½in) ivory/bridal white, double-faced satin ribbon


1 Moisten the sides of the polystyrene with a small amount of water and place it on to some greaseproof or silicone paper. Roll out about 200g (7oz) of chocolateflavoured or dark brown sugarpaste to at least 18cm (7in) long and 3mm (1⁄8in) thick. Cut strips lengthways and use to cover the sides of the polystyrene plinth, using a sharp knife to trim away the excess and smoothers to achieve a flat surface. Secure it to the centre of the board with some royal icing then stick on the iced foam board. 2 Cut out a circle from the corner of the 30cm (12in) square cake using the 12.5cm (5in) cake board or cutter then cut it in half. Cut out three more pieces of cake, each measuring 12.5x6x11cm (5x2½x4¼in). Assemble on the foam board using ganache to secure it all together. Stick the three rectangular layers together first at the base, then sandwich the two semi-circles back to back and attach them on top of the other three layers. Cover the whole cake in ganache and place it in the fridge to firm up. 3 Roll out half of the sugarpaste (rolled fondant) to 4mm (1⁄8in) thick. Individually cover the front and back of the clock. Trim the paste to fit the shape once it is on the cake. Roll out a further 350g (12oz) of sugarpaste to at least 50x9cm (20x31⁄8in) and cover the sides and top of the cake again, trimming any excess paste. 4 Use the 8cm (3¼in) cutter to cut out a circle of paste, 3cm (1¼in) down from the top of the front side of the cake. 5 Roll out the ivory flower paste to 1mm (1⁄16in) thick, cut out a circle using the 8cm (3¼in) cutter and set the disc of

paste aside to dry a little. Meanwhile, secure the cake onto the iced foam board base using royal icing. 6 Mix some CMC powder with 150g (5½oz) of sugarpaste until it becomes quite firm. Roll the paste out to 1cm (1⁄16in) thick and cut out two shapes using either the bauble cutter or the template for the sides of the clock. Cut each one in half down the centre, sandwich them back to back and secure them together with edible glue, smoothing the join to hide it as much as possible. Cut each piece flat across the bottom then set aside to dry a little, turning them over now and again. When they are stiff enough to hold their shape, stick them onto the board against the sides of the cake using edible glue. 7 Roll out 85g (3oz) of dark brown flower paste to 2mm (1⁄16in) thick and 23cm (9in) long. Cut it lengthways into three strips, each one measuring 3cm (1¼in) wide. Use one strip to cut the two sides of the base board. Cut the sides to the width of the clock’s brown base board – 9cm (3½in). The height should match the distance between the ivory iced cake board and the top of the exposed foam board. Distance them 2cm (¾in) from the ivory iced cake board to the top of the foam board to hide it completely. Use the clock base template to cut out the front and back and set aside to dry until they can hold their shape. Once they are quite firm, secure the sides to the brown iced cake board, followed by the front and back pieces. 8 To decorate the clock face, first place the 7cm (2¾in) circle cutter onto it, draw an outline with the edible black pen and mark twelve small evenly-spaced lines

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for each hour. Thinly roll out the mustard coloured flower paste, cut out a 3.5cm (13⁄8in) circle using the round cutter and attach it onto the centre of the clock face using edible glue. Neatly write in the numbers and the signature on the central disc using the edible pen. 9 Thinly roll out the black flower paste and cut out the three thin hands: 2cm (¾in) long for the hour hand, 3cm (1¼in) long for the minute hand and 4.5cm (1¾in) long for the second hand. Use the small circle cutter to take out three 7mm (¼in) discs and the no. 4 piping tip to cut out two more. Secure the pieces on the clock face as shown using edible glue. Stick the 7mm (¼in) disc into the centre first followed by the hour and minute hands which sit against the centre, not on top. Next secure on the second hand going slightly across the central disc. Stick one 7mm (¼in) circle onto the hour hand towards the end and the last remaining one into the centre on top of the second hand. Finish by securing one of the tiny dots onto the minute hand and the last one into the centre of the clock face.

10 The brown detail around the outside of the clock is made using the Curlicues mould. You may need to use some white vegetable fat to grease the mould. Press tiny amounts of dark brown flower paste into the small end of the mould, pop them out and trim where the bulb detail tapers off. Use both sides of the mould and repeat until you have enough to go around the cake. Roll a small pea-sized ball with some more paste and stick it to the top centre of the clock. Attach the moulding all the way around and down both sides of the cake with edible glue. 11 The moulding around the clock face is made using only one of the scrolls in the mould. Each shape follows the next, right the way around the clock. First brush a generous amount of gold lustre into the mould, then press caramel-coloured flower paste into the thicker, more central section of the scroll. Turn the paste out and trim it at each end. Repeat to make seven pieces in total and secure them around the clock face with edible glue.

13 To decorate the drawer, brush some gold lustre into the diamond-like shape from the Filigree mould, then press in the caramel paste. Turn it out and secure it into the centre of the drawer using edible glue. From the caramel flower paste, roll two tiny balls and a thin sausage shape measuring 6cm (2½in) in length. Curve the sausage around to form a handle shape then allow to dry. When it becomes quite stiff, attach it to the moulding on the drawer using edible glue and secure the two small balls at each end of the handle. 14 Finish by securing some ivory satin ribbon around the base board. TIP When measuring the base shape, measure the length against your own cake first, as you might need to adjust it slightly to fit.

12 To make the drawer, roll out the remaining flower paste to about 3mm


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(1⁄8in) thick, then cut out a 8.5x3cm (33⁄8x1¼in) rectangle using a sharp knife. Secure it onto the cake with edible glue.

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Creative clock tower By Lindy Smith ( FOR THE CAKE three round cakes 15cm (6in), 12.5cm (5in) and 10cm (4in), all 7.5cm (3in) high one round cake 6.5cm (2½in), at least 5.5cm (2¼in) high

piping tip number 16 paintbrush number 4 natural sponge


sugar shaper

sugarpaste – 700g (1lb 9oz) navy, 1kg (2lb 4oz) denim blue, 500g (1lb 2oz) gold, 400g (14oz) light blue, 250g (9oz) ivory; 150g (5½oz) terracotta

ratcheted pipe cutter (optional)

modelling paste – 50g (2oz) each navy, gold and terracotta; 100g (3½oz) ivory royal icing icing sugar to thicken, if needed paste colours for painting and colouring royal icing (see right) bronze edible lustre dust white vegetable fat sugar glue SPECIAL EQUIPMENT

Project and photography taken from Creative Color for Cake Decorating by Lindy Smith, published by David & Charles, £15.99

cutters – 8.8cm (3½in) circle geometric set; funky numbers; script numbers; large numbers; block numbers; decorative designs

cake boards – 1 round drum 33cm (13in); 4 round hardboards 28cm (11in), 23cm (9in), 18cm (7in) and 12.5cm (5in) for clock faces; 4 round hardboards for cakes 15cm (6in), 12.5cm (5in), 10cm (4in) and 6.5cm (2½ in) 9 dowels ribbons – 15mm (5⁄8in) wide navy blue; 7mm (5⁄16in) wide golden brown, light blue, cream and ivory non-toxic glue stick stencils – 8in (20cm) French medallion C144; large clock C289; gem pendant C566; turn of the century mini C334


1 To recreate the colours I have used, add the following paste colours to white sugarpaste – for the navy, add bluebell; for the gold, add autumn leaf and chestnut, plus a touch of terracotta. For the light blue, add wisteria plus a touch of violet. For the ivory, use ivory sugarpaste, for the terracotta, use terracotta plus a touch of peach, and finally for the denim blue, add bluebell. COVERING AND PAINTING THE CAKE BOARDS

1 Create paper circle templates by drawing around the outside of all the tins used to bake the cakes. 2 Cut out the circles and place the smallest on the underside of the smallest cake board. Make sure the template is placed in the centre and then draw around it with a pencil. This is to help with positioning the cake at a later stage. Repeat for the remaining three cake boards, selecting the next size up of template and board each time. 3 Cover each cake board with the appropriate colour of sugarpaste, using spacers to achieve an even finish. Place to one side to dry. 4 Working on one board at a time, dilute the paste colour(s) used to colour the sugarpaste with water. Take a damp


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natural sponge, dip it into the diluted paste colour and apply with a dabbing motion to the surface of the board. For the navy board, paint it over completely; for the golden brown board, just paint around the edges; and for the middle denim blue and top terracotta boards, paint radial patterns. 5 Once a board is painted, wash the sponge and go over the painted areas again with the clean damp sponge to blend and soften the hard edges of the colours. Leave to dry thoroughly. STENCILLING

1 Colour some royal icing to match the bronze lustre dust using the suggested paste colours. Adjust the consistency of the icing so that it is stiff enough not to seep under the stencil or flood the pattern once the stencil is removed. Add icing sugar to thicken it or cooled boiled water to soften it. 2 Place the French medallion stencils centrally on the golden brown hardboard. Place a large blob of the icing in the centre of the stencil to weigh it down and prevent it from moving. 3 Take a cranked-handled palette knife and carefully begin spreading the icing out, using long radial strokes that go right to the edge of the stencil. Remove any excess icing from the knife at the end of each stroke. For the clock face stencil, apply the icing in small sections, working around the clock face and using your hand as a central anchor. Once the stencil is completely covered, work towards achieving an even thickness of icing but removing any excess with more careful strokes. Once you are happy with the finish, remove the stencil by peeling it away carefully. Repeat for the remaining boards and stencils, changing

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Birthday D E C O R A T I O N S the icing colour as appropriate. Attach the matching ribbon around the edge of each board using a non-toxic glue stick. ADDING NUMBERS

1 To make the circles for the navy clock, knead the ivory modelling paste to warm it. Then either smear white vegetable fat over your work surface or use a non-stick workboard or mat. Roll out the paste between 1mm (1⁄32in) spacers so that it has an even thickness. 2 Press the 8.8cm (3½in) circle cutter into the paste and give it a gentle twist, without distorting the circle, to ensure that the cutter has cut cleanly through the paste. Repeat. Remove the excess paste from around the circles and leave them to firm up for a moment or two to prevent them from distorting. Lift the circles with a palette knife and place them evenly around the edge of the covered cake drum, leaving space for the trim. 3 For the trim, soften the terracotta modelling paste, firstly by adding a little white vegetable fat to the paste to stop it getting too sticky, then by dunking it into a container of cooled boiled water and kneading. Repeat until the paste feels soft and stretchy. Insert the softened paste into the barrel of the sugar shaper and add the small round disc. Squeeze out lengths of soft paste and place around the paste circles. Diagonally cut the lengths to size with a craft knife so that the ends neatly abut. 4 To create the dots that mark the hours on the ivory board, thinly roll out the navy modelling paste between the 1mm (1⁄32in) spacers and use the piping tube to cut out 12 small circles. Attach the dots evenly spaced around the edge of the board with sugar glue. 5 To create the numbers, thinly roll out strips of navy and gold modelling pastes between the 1mm (1⁄32in) spacers, placing a stay fresh mat or plastic food bag over the strips of paste to prevent them drying out too quickly. Leave the paste to firm up for a moment, then pick up a strip, turn it over and place on top of an appropriate-sized cutter. Roll over the paste with a rolling pin, then run a finger around the shape of each number for a neat finish. 6 Pick up the number cutter and, with the paste side down, firmly tap the cutter on


the side of your workboard to release the numbers; it may take a couple of attempts to release them all. 7 Check the shape of the numbers and reshape as necessary before allowing them to become firm. Repeat until you have four different sets of numbers. 8 Attach each set evenly spaced around the edges of the covered cake boards. Note that not all the numbers are positioned in the same way – for example, some numbers all face one way, while others don’t – so refer to the photo of the finished cake or actual clock faces for guidance. ADDING A METALLIC FINISH

1 Mix the edible bronze lustre dust with water to create a thick paint and use to carefully paint over the funky numbers on the navy cake board, the Roman numerals on the denim blue stencilled clock face and the gem pendant design on the small terracotta-covered board. MAKING THE CLOCK HANDS

1 Thinly roll out navy modelling paste between 1mm (1⁄32in) spacers and cut out one Art Deco shape from the decorative designs cutter and three filigree shapes, using the same technique as for the numbers. Cut the central section away from the Art Deco shape – this will become the pointer for the short hand of the terracotta clock. Cut sections away from the three filigree shapes and reposition them to make two hands. Attach with sugar glue. Add a peasized ball of navy paste to the centre and top with a terracotta dot. CARVING THE CAKES

1 Level all but the smallest cake to 7.5cm (3in), levelling the latter to 5.5cm (2¼in). Make paper template circles the same size as the four cakes. Fold each circle into quarters, unfold and place on top of the appropriate cake. 2 To create a cutting guide for carving the tops of the cakes, take four cocktail sticks per cake and insert one into the top edge of the cake at 45 degrees, in line with one of the fold marks on the template. Insert the next opposite the first but horizontally, about 5cm (2in) from the base of the cake. On the smallest cake, mark at a height of 4cm (1½in).

3 Insert the last two cocktail sticks to mark the midway points; use the template to help with positioning and insert at the height of 6.5cm (2½in) on all except the smallest cake. 4 Take a long-bladed carving knife and, using the sticks as a guide, slice through the top of the cakes and remove the slices. Adjust the sloping top of the cakes as necessary, then check that the sides of the cakes are vertical, ideally using a set square. COVERING AND DOWELLING

1 Place each cake on a hardboard cake board of matching size. Cover the cakes with navy sugarpaste, paying particular attention to the finish on the lower edge. Use a smoother with a flat edge to press and cut the paste. Trim the excess with a palette knife. 2 Dowel the cakes using three dowels per cake. When dowelling angled cakes, each dowel position will need to be measured and the tops of the dowels cut at the same angle as the cake so that they will be flush with the icing – I used a ratcheted pipe cutter to do this. STACKING THE CAKES

1 Place 1 tbsp (15ml) of royal icing on top of each cake and spread out, ensuring that the tops of the dowels are covered. Using the scribed circles under each clock face, position them on top of the corresponding cakes, with the smallest clock on the smallest cake, and so on. Allow the icing to set. 2 Finally, build the clock tower. Start at the bottom by sticking the base cake in place with royal icing. When you are happy with its position, attach the next cakes in the same way. You can rotate the cakes quite freely while the royal icing is still wet, to try out different positions, as long as you don’t spend too long doing so! The idea is to give the clocks a random and haphazard look that is different from each angle viewed TIP All equipment is available from

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Wedding & Anniversary


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Wedding & Anniversary D E C O R A T I O N S

Pink and silver fantasy FOR THE CAKES cake flavours of your choice baked, cooled and layered up with your desired filling and levelled to the same height before decorating 10cm (4in) round cake on 10cm (4in) board 15cm (6in) round cake on 15cm (6in) board 20cm (8in) round cake on 20cm (8in) board 25cm (10in) round cake on 35cm (14in) board TO DECORATE Renshaw ready-to-roll icing – 2.5kg (5½lb) baby pink, 750g (1lb 11oz) pink, 250g (9oz) grey, 1kg (2¼lb) white 500g (1lb 2oz) Renshaw white flower and modelling paste royal icing

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sugar flower SPECIAL EQUIPMENT rolling pin smoothers cooled boiled water water brush icing sugar shaker 12 cake dowels turntable pearl lustre spray greaseproof paper

1m (1¼yd), 15mm wide grey ribbon 1.5m (2½yd), 15mm wide baby pink ribbon palette knife 2.5cm (1in) round cutter piping bag and number 2 tip cell stick cornflour edible glue


1 For the metallic layer, start by creating a paler shade of grey by blending together 150g (5oz) of the grey sugarpaste with 1kg (2½lb) white sugarpaste on a clean dry surface. Roll out the sugarpaste on a clean, dry, surface dusted with icing sugar. Lift the sugarpaste up with the rolling pin and cover the 20cm (8in) round cake. Smooth using the smoothers. Allow to skin over. 2 Place the cake on a piece of greaseproof paper to protect your worktop in preparation for spraying with the lustre spray. Using the metallic spray, build up the silver layer in thin layers until the desired sheen is achieved. Set to one side to dry. Try to achieve a perfect finish on the sugarpaste as the lustre will highlight any imperfections. Once the lustre is on the cake, handle as little as possible to prevent finger print marks. 3 To cover the other cakes, knead the baby pink sugarpaste on a clean, dry surface dusted with icing sugar. Roll out enough to cover the 25cm (10in) round cake. Lift the sugarpaste up with the rolling pin and cover the cake. Smooth over with the smoothers. Repeat this process for the 10cm (4in) round cake. Take the pink sugarpaste and knead until pliable. Repeat the process above to cover the 15cm (6in) round cake. 4 Stack the cakes using the plastic dowels, making sure they are all level with each other and in line with the height of the cake. Stack the cakes using royal icing to keep the layers in place. Allow to set and become stable. 5 Cover the cake board around the cake with light grey sugarpaste. For the 25cm (10in) cake, mix together 125g (4oz) of pink sugarpaste with 500g (1lb 2oz) of white flower and modelling paste. Lightly dust a clean work surface with cornflour and roll out about 100g (3½oz) of paste at a time. Use the round cutter to cut as many rounds as possible. Place these in a plastic bag until ready to use. 6 Take one round disc at a time and thin out the edge using a cell stick to form it into a blossom. Place the shaped disc in a corrugated foam former and push down in the middle and let them set semi-dry.

Once the blossom has begun to firm up and hold its shape, it is ready to attach to the cake. Using edible glue, brush on where you would like to place the blossoms. Start with the bottom layer at the base and then the top layer, where the join of the next tier is. Make sure the blossoms are close together and the join is concealed. Now keep building up the layers from the base until the surface of the cake is completely covered. 7 Make sure you get a clean cut when cutting the disks. This will ensure a neat finish after it has been thinned out with the cell stick. Make the blossom in batches. You don’t have to make them all in one go. That way you will get an idea of the area covered and how many more you need to make. 8 To decorate the top two tiers, decide where you want the front to be. Then attach the ribbon around the base of both tiers fixing with a little royal icing at the back. Make a point of reference where the flower is going to go. Then in line with this, pipe the royal iced detail on the third tier with a no. 2 tip. Allow to set. Next, paint the piped detail with the edible pearl lustre paint. 9 To finish your creation, add a sugar flower of your choice. We have used a pretty sugarpaste peony.

Project and photography © Renshaw (

By Renshaw (

CakeDecoration H E A V E N Autumn

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Suited and booted FOR THE CAKE two 10cm (4in) and one 15cm (6in) round sponge cakes, one 20cm (8in) square sponge cake, all filled with buttercream and crumb coated TO DECORATE 2kg (4lb 6½oz) black sugarpaste 1.5kg (3lb 5oz) white sugarpaste 50g (1¾oz) red flower paste edible pearls royal icing edible glue buttercream SPECIAL EQUIPMENT round cake cards – 7.5cm (3in), 10cm (4in), 2x15cm (6in) square cake card – 20cm (8in) 30.5cm (12in) square cake drum non-stick rolling pin smoother small paint brush sharp knife icing ruler five-petal rose cutter (small) red, black and white ribbon, to decorate

1 Roll out 850g (1lb 13oz) of the black sugarpaste on a surface which is lightly greased to approximately 3mm (¹/8in) thickness. Brush your cake drum with a little boiled, cooled water and cover it with the sugarpaste. Use the smoother to create an even surface. Cut off any excess and allow to dry overnight. 2 Roll out 100g (3½oz) of the black sugarpaste as above, brush one of the 15cm (6in) round cake boards with a little boiled, cooled water, and cover it with the sugarpaste. Smooth and leave to dry overnight. 3 Trim one of the 10cm (4in) cakes so it narrows at one end to 7.5cm (3in), forming the top hat shape as seen in the picture. Fix this to the 7.5cm (3in) cake card. Place on the top of the 15cm (6in) card covered in black sugarpaste, and give this a crumb coat with buttercream. Adhere each of the other cakes to the corresponding size cake card using a little buttercream, and give them a crumb coat with buttercream. 4 To cover the top hat cake, roll out 500g (1lb 1¾oz) of the black sugarpaste to 3mm (¹/8in) thickness on a lightly greased surface. Lift over the cake and smooth down with your hands. Use the smoother to create an even surface and cut off any excess. To cover the tuxedo cake, roll out 500g (1lb 1¾oz) of the black sugarpaste, and repeat the process above. To cover the 10cm (4in) cake, roll out 500g (1lb 1¾oz) of white sugarpaste on a surface lightly dusted with icing sugar to 3mm (¹/8in) thickness. Lift it over the cake and smooth down. Before it starts to set, press the icing ruler against the sugarpaste vertically with a firm pressure, and repeat the pattern all the way around at 1cm (³/8in) intervals. To cover the square cake, roll out 1kg (2lb 3¼oz) of white sugarpaste. Lift over the cake and smooth down. Before it sets, measure intervals of 2.5cm (1in) along the bottom. Press the icing ruler against the sugarpaste vertically with firm pressure. Repeat all the way around. Put a small dab of edible glue at the top of each line, and add an edible sugar pearl. Leave each cake overnight to set. 5 During this time, make the bow tie and the buttonhole flower. Roll up two small pieces of kitchen roll which will be used to create the bow effect. Roll out a strip of black sugarpaste, approximately 1cm (³/8in) across by 6cm (2³/8in) in length.


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Fold the ends of the strip over the small rolls of kitchen paper, so they meet together in the middle. Stick them down with a little edible glue. Roll out another strip of black sugarpaste, approximately 1cm (³/8in) across by 3cm (1¹/8in) in length. Dab the back with edible glue, and wrap around the centre of the bow, so the ends meet at the back. 6 Roll a small cone shape from red flowerpaste, then roll out the rest of it thinly on a greased board, and cut out the 5-petal rose shape. Add a small dab of edible glue to the centre on the side of each petal and position the cone in the centre. Bring the petals up around it, letting each one overlap the other. Leave to set. 7 Place the square cake onto the cake board, sticking it down with some royal icing. Dowel the bottom three tiers of the cake, then stack the tiers one by one, starting at the bottom and working your way up. Use royal icing to stick each tier down to the next. Add the ribbon around the base of each tier, and fix at the back with a dab of royal icing. Measure the depth of your second tier. Roll out some white sugarpaste thinly, and cut out a triangular shape which will meet that measurement top to bottom. Attach with edible glue. Next, cut out a strip from the white sugarpaste of the same length, and about 1cm (³/8in) across. Attach over the top of the large triangle with edible glue and trim any excess.

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8 For the lapels, roll out some black sugarpaste thinly, and cut out two elongated ‘W’ shapes, which should also be the same length as previously measured. These should mirror each other exactly, so it may be a good idea to cut out your own template from paper first. These can be attached with edible glue to either side of the white triangle. Roll out the last piece of white sugarpaste, and cut out two more small triangle shapes, to be attached to either side of the white strip to form the collar. They can stick over the top of the black lapels slightly. Attach the bow tie and rose bud to the cake with some edible glue, or royal icing. 9 Add the ribbon around the sides of the cake drum to add a neat finish.

CakeDecoration H E A V E N

Project and image © Sherry Hostler from The Cake House (

By Sherry Hostler of The Cake House (


16/06/2015 14:55

Wedding & Anniversary D E C O R A T I O N S

Pastels and pearls FOR THE CAKES two round cakes – 20cm (8in), 25cm (10in) 30.5cm (12in) cake drum TO DECORATE three 1kg (2¼lb) packets of Karen Davies Sugarpaste white flower paste Rainbow Dust in pink, blue, green, pearl white liquid food colouring in pink, blue, grey, lilac edible glue ribbon SPECIAL EQUIPMENT large bow mould Kristen lace mould Lottie lace mould filler flowers mould

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brooch border, single pearls and cameo hydrangea cutter and veiner small rolling pin dresden tool For equipment, visit

1 Attach your 25cm (10in) cake onto the cake drum. Knead one and half packets of Karen Davies Sugarpaste until soft and pliable. Colour this pale pink using liquid food colouring. Cover the cake neatly, trimming the bottom edge. 2 Colour one packet of Karen Davies Sugarpaste with a little grey, blue and lilac food colouring (start with small quantities and build up if needed), until you have a dusky lilac colour. Cover your second tier and attach on top of your bottom tier. Reserve any leftover paste as this will be used for flowers later on. 3 Cover your cake board in white, trim any excess and attach ribbon. 4 Dust the Lottie lace mould with cornflour, turn over and tap out any excess. Roll a small sausage of paste and use your fingers to press it into the mould firmly. Ensure that your paste is not over any of the edges. Turn the mould over, peel it back and your paste will release. Attach around the base of your bottom tier using edible glue. When you reach the back of your cake you may need to cut a piece of lace in half to fill in the last section. Use a Dresden tool to gently disguise your joins. 5 Mould Kristen lace and attach around the base of the second tier. You may find it easier to roll your paste into the mould using a rolling pin. Ensure that you keep the back of the paste from sticking to the rolling pin using some cornflour, otherwise your rolling pin will lift the paste out and risk ruining the pattern. 6 Colour some Karen Davies Sugarpaste dark pink. Mould the top section of the large bow leaving the tails. Attach in the centre of the cake at the base of your second tier. With your remaining dark pink paste, roll a long, thin sausage. Roll this out thinly with your rolling pin, then use a cutting wheel to cut along the edges to make a long, thin rectangle. Use a stitch wheel to run a stitch along both edges. Attach around the centre of the lace, joining to each side of the bow. 7 Using your remaining dusky lilac paste, mould the small blossoms from the filler flowers mould. Attach around the base of the second tier starting from either


side of the bow. Arrange flowers so there are no gaps to be seen. 8 Roll out some white flower paste thinly. Cut out 6-8 hydrangeas and press into a veiner. Allow these to dry, sitting in dimple sponge to give them their shape. Once dry, use a dry brush and Rainbow Dust powder colours to colour them. Start by lightly dusting the centre in green and then dust the outer petals in blue and pink. Attach randomly around the centre of the cake. 9 Mould both the smaller and larger string of pearls from the brooch border, single pearls and cameo mould. You can dust the mould with pearl white lustre dust instead of cornflour – this will give a shine to your pearls. Attach the larger string in a curve at the centre of your cake. Check the smaller string for size before attaching. You may need to trim it for it to sit inside the larger string. Repeat around the cake.

Project and photography © Alice Davies from Karen Davies Sugarcraft Ltd (

By Alice Davies from Karen Davies Sugarcraft Ltd, (

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CakeDecoration H E A V E N Autumn

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Vintage bunting cake By Laura Dodimead from Cakey Bakes Cakes ( FOR THE CAKE 450g (16oz) margarine 450g (16oz) caster sugar 450g (16oz) self-raising flour 8 medium free-range eggs lemon flavouring poppy seeds TO DECORATE 250g (9oz) unsalted butter 1kg (2¼lb) icing sugar 150g (5oz) pink sugarpaste 150g (5oz) white sugarpaste food colour dust, rose vanilla bean essence 4 tbsp milk jar of lemon curd edible glue SPECIAL EQUIPMENT two 23cm (9in) round sandwich tins cake leveller 23cm (9in) cake board Project and photography © Laura Dodimead from Cakey Bakes Cakes (

palette knife piping bag piping nozzle tip 10 rolling pin icing smoother spatula 28cm (11in) round cake drum 1m (1¼yd) baby pink ribbon two wooden skewers sharp serrated knife fabric bunting

1 Preheat the oven to 180ºC/Gas Mark 4. Grease your sandwich tins with margarine. Weigh out the butter and sugar and place in the mixing bowl. Sieve in the flour and add the eggs, whisk until fully combined to a thick batter that is light in colour and fluffy. Add a teaspoon of lemon flavouring and half a pack of poppy seeds and continue to mix. 2 Divide the mixture evenly between the sandwich tins and place on the middle shelf for 45-50 minutes. Once baked, turn out on to a cooling rack and allow to cool completely. 3 While the cakes are cooling, make the buttercream. Place 250g (9oz) of unsalted butter in your mixing bowl. Add 1kg (2¼lb) of icing sugar and begin to mix the two together. As the two start to combine, add small splashes of milk to the mixture to loosen the consistency until smooth. 4 Sprinkle in a very small dash of rose food colour dust with a few drops of vanilla bean essence and continue to mix until the colour is even and the right shade. If it is too light, add a touch more dust. Cover the bowl with foil and set aside. 5 To assemble the cake, take a shape knife and trim the edges of the cakes if uneven, then level the top of the cake with the cake leveller so the cake has a flat sharp surface. 6 Take a small amount of buttercream and spread onto the 23cm (9in) cake board and lay the bottom layer of cake on top of the buttercream. 7 Spread a generous layer of lemon curd using the palette knife on to the bottom layer. Don’t spread the curd too close to the edge. Place the no.10 tip into the piping bag and turn the top of the bag back on itself over your hand to make it easier to fill with buttercream.

11 Fill the piping bag with the remaining pink buttercream. Position the nozzle at the top edge of the cake and squeeze a round blob of buttercream the size of a ten-pence piece. Stop squeezing when the buttercream is a full circle. Take a teaspoon and press the rounded back three-quarters of the way into the ball of buttercream. Drag the teaspoon away from the blob of buttercream to create a scallop shape effect across the cake. 12 Wipe any excess buttercream off of the teaspoon after each scallop. Then pipe another ball of buttercream on top of the previous one and repeat all the way around the cake. Repeat this process all the way around the sides of the cake to create four rows of scallop shapes. Continue the pattern around the top of the cake, one line at a time.

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13 To finish, wrap a metre of ribbon around the edge of the drum and secure with a pin. Attach homemade bunting to some twine and tie to the top of two wooden skewers. Insert the wooden skewers into the cake at either side across the diameter of the cake.

8 Using a spatula, fill the piping bag with the coloured buttercream. Take care not to overfill it – just halfway is fine. Pipe a layer of buttercream around the bottom cake edge and continue to fill the centre of the cake. 9 Place the top half of the cake on to the layer of buttercream, position it so it sits flat and level with the rest of the cake.


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10 To cover the drum, mix the pink and white sugarpaste together and roll out to 3mm (¹/8in) thick. Paint on some edible glue around the edges of the 28cm (11in) drum. Lay the pink sugarpaste over the board and smooth over the surface with the cake smoother. Trim off any excess paste around the edge with the sharp knife. Spread a little royal icing on to the sugarpasted drum. Place the cake on to the royal-iced drum centrally and leave to set for 30 minutes.

CakeDecoration H E A V E N


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Wedding & Anniversary D E C O R A T I O N S Skyline chic four hexagonal cakes – one 10cm (4in); one 15cm (6in); one 20cm (8in); and one 23cm (9in); all 10cm (4in) deep, prepared and iced in pale grey sugarpaste one 35cm (14in) round or hexagonal cake board, covered in pale grey sugarpaste white fat 1-2 quantities of royal icing paste food colouring, black SPECIAL EQUIPMENT paper, for templates 6-8 large sheets of acetate small and medium-sized piping bags and numbers 1, 1.5 and 2 piping tips 10 hollow pieces of dowel cut to size length of 15mm (5/8in) bridal white satin ribbon double-sided tape

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1 Make your templates. Find images of buildings or landmarks of your favourite city. Trace over these and change their sizes so you can play around with the placement of the landmarks on the cake. Make at least 10-15 paper templates of various buildings, to repeat around the cake, and another 10-15 differently-sized building-like blocks, to fill empty spaces. 2 Lightly grease the sheets of acetate, place them on a flat surface and slide one of the templates underneath. Colour roughly 8 tbsp of royal icing with a touch of black paste food colouring so it is slightly paler than the colour of the cake. 3 Prepare the piping bags. Fill a small piping bag fitted with a no.1.5 tip with approximately 2 tbsp of soft peak icing. Set aside while you thin down the remaining coloured icing to a flooding consistency. Put the runny icing into medium piping bags and set aside. If you are flooding in very small areas, use a no.1 piping tip inserted into a bag to squeeze out any tiny air bubbles and avoid any icing sinking. 4 With the soft peak icing bag, pipe an outline over the template. Carefully move the template to one side and pipe over another outline. Repeat at least 2-3 more times so you have enough for the cake, allowing for breakages. 5 Snip a small hole in the runny icing bag and fill in the outlines of the buildings. Repeat this for at least half of the different-shaped buildings. Don't bend the acetate sheet as you slide the templates underneath to avoid cracking of run-outs that are starting to dry. 6 Repeat step 5 with white royal icing, using the remaining templates. The run-out decorations need to be made at least 24 hours in advance to allow

enough time for them to dry before sticking them on the cake. 7 When the run-outs are completely dry, use a no.1 piping tip to pipe lines for the details in soft peak royal icing in the same colour as the flooded decoration. You might find it easier to cut the acetate between the run-outs beforehand – take care not to break them. Set aside to dry. 8 Dowel and assemble the four cakes on top of the iced cake board. Use four dowels in the base tier and three in both the 20cm (8in) and 15cm (6in) tiers. 9 Peel off the run-outs from the acetate. Bring the edge of the acetate towards you at the edge of a board and peel it downwards. Don’t force the run-out off the sheet. Run a small knife underneath if it is still wet, to help release it. 10 Start sticking the first layer of run-outs onto the cake. Using stiff royal icing, attach the pale grey decorations. Think about how you place them as you go. You don’t want any of the shapes to stick out at the corners. Don’t worry if there are any small gaps between buildings as you can cover this with the next layer. 11 Next stick the top layer (white run-outs) on and around the cake, covering over any gaps and filling in any areas that look too bare. If there are any buildings or landmarks with fine wires or suspended features (for example, the sides of Tower Bridge) pipe these details on to the cake after you have stuck everything on. 12 Finish by securing a length of 15mm (5/8in) bridal white satin ribbon around the base board and secure in place with double-sided tape.

Project and photography taken from Chic & Unique Vintage Cakes by Zoe Clark, published by David & Charles, £19.99


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Timeless elegance By Zoe Clark FOR THE CAKE two round cakes – 12.5cm (5in) and 23cm (9in), both 9cm (3½in) deep, prepared and iced in blue sugarpaste 18cm (7in) round cake and 28cm (11in) square cake, both 13cm (5in) deep, prepared and iced in blue sugarpaste 35cm (14in) square cake, 9cm (3½in) deep, prepared and iced in blue sugarpaste 40cm (16in) square, heavy duty cake board, or two cake drums stuck together with royal icing, covered with ivory sugarpaste TO DECORATE white fat royal icing paste food colourings – ivory, caramel and blue edible gold lustre clear alcohol SPECIAL EQUIPMENT Project and photography taken from Chic & Unique Vintage Cakes by Zoe Clark, published by David & Charles, £19.99

20 hollow pieces of dowel cut to size acetate sheet small piping bags numbers 1, 1.5 and 2 piping tips semi-elliptic template design template (download from greaseproof paper or baking parchment measuring tape or ribbon 3-4 pins needle scriber 15mm (5/8in) light blue, double-faced satin ribbon double-sided tape

1 Dowel and assemble the five tiers of cake onto the iced cake board. 2 Lightly grease a small piece of acetate with white fat. Fill a small piping bag with a no. 1.5 tip with caramel-coloured royal icing and pipe an outline using the semi-elliptic template. Thin down 3 tablespoons of royal icing and flood the design. You need four of these decorations but it is best to make a few spares to allow for breakages. Set aside to dry completely. Trace the design template onto greaseproof paper or baking parchment. 3 Use a measuring tape or ribbon to measure and mark with a needle scriber four points at equal distances apart around the 18cm (7in) cake tier. Hold the 18cm (7in) tier template against the cake. The centre of the template should be positioned on one of the marks. Hold the template in place with pins while you carefully prick the design on to the cake using the needle scriber, taking care not to press your fingers into the icing. Mark the centre of each side of the 28cm (11in) square cake and carefully prick the design on to each side of the cake as before. 4 Fill three piping bags fitted with nos. 1, 1.5 and 2 piping tips with caramelcoloured royal icing and pipe the design onto the 18cm (7in) cake tier using the dotted design as your guide. All the piping work is created by piping various sizes of bead on to the cake and using the nozzle to drag through the icing to extend the shape. Squeeze harder and with a more constant pressure to make the elongated swirls. The larger shapes and scrolls and thicker lines are created using the no. 2 piping tip while the finer details are completed with the no.1 tip. Pipe the design on to the 28cm (11in) tier as described in the previous step, leaving space for the run-out decoration and two little bows on either side of it. 5 For the decoration around the top tier, use a measuring tape to mark points approximately 5cm (2in) apart around the cake and 2.5cm (1in) up from the bottom. Pipe a dot on each mark and one in between, about 1cm (3/8in) below. Pipe small teardrops with a slight curve going from the lower dots to the upper dots in both directions.

7 Carefully remove the run-out decoration from the acetate and attach it to the cake with royal icing. Pipe the little bows on either side of the decoration using the no.1 piping tip and make lots of little teardrop shapes. Pipe the three ‘drop’ lines and dots on the run-out using the same piping tip. 8 When the royal icing is dry, use a fine paintbrush to paint over the pattern on all five tiers with gold lustre mixed with clear alcohol. Colour approximately three teaspoons of royal icing to match the colour of the sugarpaste and pipe a snail trail border around each tier. 9 Finish by securing a length of satin ribbon around the base board and secure it in place with double-sided tape.

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TIP 1 To achieve the symmetrical patterns,

carefully trace the design on to greaseproof paper and mark out the design on the cake before piping. The swirl, scroll and fleur-de-lis motifs are created using ‘pressure piping’ – beads of icing are squeezed out and then the centres of these beads are dragged through to make teardrops and C- and S-shaped scrolls. When the icing is dry, it is painted with gold lustre to give it a really opulent look. If you make a mistake, simply scrape off the icing with a small sharp knife and re-do it. TIP 2 If you find piping onto a stacked cake particularly hard, trace and pipe the design before assembling the cake, but take extra care not to knock the design when assembling the tiers on top of each other.

6 Use a measuring tape to mark points approximately 2.5cm (1in) apart around


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the middle tier and about 2.5cm (1in) up from the base. Use a no. 2 piping tip to pipe the two largest curved teardrops, which should meet where you have marked the point. Repeat this around the cake. Use the no. 1.5 piping tip to pipe the teardrops and dots above and the dot at the bottom of the design. Mark points about 2.5cm (1in) apart along the sides of the bottom tier and pipe the simple teardrop and dot design around the cake as per the previous steps.

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Wedding & Anniversary D E C O R A T I O N S Chalkboard celebration By Trudy Mitchell from Jelly Cake ( FOR THE CAKE three round cakes – one 10cm (4in); one 15cm (6in) and one 20cm (8in), all 12.5cm (5in) deep 36x25x18cm (14x10x7in) cake dummy polystyrene heart dummy buttercream TO DECORATE sugarpaste – 2.2kg (5lb) black; 2.5kg (5lb 8oz) white white royal icing flower paste – 300g (11oz) peach; 200g (7oz) light brown; 100g (3½oz) green; 100g (3½oz) white; 50g (2oz) pale pink dust colours – white, pink, green, peach, gold paste colour – brown SPECIAL EQUIPMENT 25cm (10in) round cake drum 4mm thick round cake boards – 10cm (4in), 15cm (6in) and 20cm (8in)

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10 plastic dowels small, medium and large rose petal cutter

cutters – medium leaf, small calyx, small primrose

Project and photography © Trudy Mitchell from Jelly Cake (

wire – 24 gauge green, 20 gauge white green floral tape trex edible glue ribbon cutter/sharp knife ball tool scriber needle foam pad flower former clear alcohol length of 15mm grosgrain ribbon, black turntable icing smoothers

3 small and 1 medium paint brushes wide pastry brush heart cookie cutter and template


1 Trim the tops of the cakes using a large serrated knife to level them. Cut each cake in half, place the bottom layer of each cake on the same size cake card, then spread each half with a layer of buttercream. Place on each top half and press down lightly. Cover the cakes with a thin layer of buttercream, smooth using a pallet knife. Place in the fridge for around 30 minutes to firm up slightly. 2 Knead the black sugarpaste until you have a soft, pliable dough, then roll out until approximately 3mm (1/8in) thick. Cover each cake, smoothing all over with the icing smoother and trimming away any excess from the bottom with a sharp knife. Ice the 25cm (10in) cake drum with sugarpaste and set the cakes and board aside to dry, ideally overnight. While the black paste is rolled out, cut two large heart shapes for the hanging name tags, cut a round hole from each heart for the string. Lay flat to dry. 3 To cover the wooden crate, knead the white sugarpaste until it is soft and pliable, then roll out to about 3mm (1/8in) thick. Cut out two rectangles 25.5x18cm (10x7in), paint either end of the dummy with water then secure the two pieces of sugarpaste, smoothing and trimming off any excess paste. Cut two more rectangles 36x18cm (14x7in) and secure to the front and back of the dummy with water. Cut one final rectangle 36x25.5cm (14x10in) and secure to the top of the dummy. 4 Mark shallow lines in the panels with the dull end of a knife, creating divots and dents, then mark small holes down the ends of each panel to represent nail holes. Mark holes for the ropes on each end panel 6cm (2½in) down and 9cm (3½in) in from each side. Set aside to dry. FOR THE PINK HEART

1 Wrap the polystyrene heart dummy with clingfilm. Roll out the light brown flower paste to 2mm (1/10in) then cut 5mm (1/5in) strips. Wrap a strip of paste around the outside of the heart, in from the centre/middle line, then place strips of paste at various angles across that half of the heart securing at either end to the middle strip with glue. Continue until you can still see a few gaps in the strips then set aside to dry.

2 Once one side is dry, remove from the dummy, set aside and repeat the process again and leave to dry. Remove the half heart then wrap a piece of 20 gauge white wire around the outside edge of the dummy heart and twist the ends together at the bottom point. Place the halves together with the wire heart in the middle, paint edible glue around the edges then glue a final strip of paste around the join to secure. Leave to dry. Make a small sugar nail to hang the chalkboard hearts on by cutting a short 5cm piece of wire and rolling a small amount of white paste over it forming a flat top for the nail head. FOR THE SUGARPASTE FLOWERS

1 Cut five 10cm (4in) pieces of 20 gauge white wire and bend the ends to form hooks. Knead the peach flower paste with some Trex to soften it, then break off five small pieces, form into cones approx 3cm (1¼in) tall. Paint the hooks with edible glue then push the cones onto them. Leave to dry. Once dry, roll out the peach paste to approx 2mm (1/10in), take the smallest of your four rose petal cutters and cut out four petals per rose. It is easier to work in small batches and ensure you cover your rolled out paste with clingfilm or a mat to keep it from drying out. 2 Place four petals onto the foam mat and using a balling tool gently smooth around the edges of each petal so that it lightly softens and curves. Paint the whole of one petal and the very base of the other three with a small amount of sugar glue. Place the petal covered in glue approximately half way up the cone, then wrap one side in and then the other over the top to form the tightly curled centre to the rose. Take one of the other petals and place it centrally over the join of the middle petal, take another petal and tuck this under the first and repeat with the last to form a spiral, then carefully press the edges against the cone to close up and form the rose bud. Set three aside to be left as buds. 3 Cut two lots of five petals using the next size cutter up. Place them on the foam mat and gently ball the edges of each petal. Turn each petal over, take a cocktail stick and hold it across one side at the top of the petal and gently push

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Wedding & Anniversary D E C O R A T I O N S

the edge of the petal up and over the stick to form a slight roll. Repeat for the other side of the petal, this will then have formed a gentle point to the middle top of each petal. When you have rolled the tops of each one, turn them all over again and gently ball the centre of each petal to curve it a little. With the base of the petals facing you, brush a small amount of glue half way up each side of the petal. Taking the first petal place it on the bud pressing the left side of it against the bud to secure it, then tuck the second petal under the open edge of the first and repeat until all five petals have been evenly attached. Gently press around the base of the bud to adhere the petals, but don’t press to high up. Leave this layer to dry before applying the next.

them far enough so that the end of the wire almost pushes through. To make the leaves, cut 12 pieces of 26 gauge wire then roll out the green paste to approx 4mm (1/8in). Cut out 12 leaf shapes, paint the end of each wire then carefully insert into the middle of the leaf. Place each one on the foam mat and gently smooth the edges then set aside to dry. TO DECORATE THE CAKES

4 For the final layer, cut a set of seven petals from the largest size rose cutter and ball, roll the top edges and ball the centre of each petal as before. Apply the petals to the rose, as before, with a small amount of glue and tucking each petal under the last. At this stage it is easier to turn the rose upside down and press gently at the base to secure the petals in place. Leave the rose to dry.

1 The flowers and design can be painted freehand, or can be taken from a handdrawn template. If using a template, pin this to the cake then carefully trace the pattern on to the cake using a scriber needle. Once the design has been marked on the cake take small amounts of the white, peach, pink and green dust on a plate or paint palette and mix each colour with the clear alcohol. Using the small paint brushes, paint the design onto each cake, along with the black hearts with the couple’s names and similar flowers to the cake. Using the medium paintbrush and the white dust, brush the top and bottom edges of each cake, lightly building up the colour to resemble a dusty chalkboard. Lightly dust areas around the sides and tops of the cakes, as well as the black hearts.

5 Take the 24 gauge wire and cut each one into four, you will need approximately 20 cut wires. Bend the very tip of each wire over to form a small hook. Knead the white flower paste then take a tiny amount and roll into a very small ball. Paint the hook with a small amount of glue and place the ball over the top, gently pressing to secure the ball in place. Roll out the paste and cut out the primrose flowers. Place each flower onto the foam pad and gently soften the edges of each flower. Paint a small amount of edible glue into the centre of each flower, then push a wire through the centre until it reaches the ball on the top. Turn the wire upside down and gently rub the base of the flower against the wire so that it adheres. Dry each one upside down.

2 To create the wood effect on the crate, place some brown food colour paste on a plate or paint pallet then add water. Take the wide pastry brush and mix some brown paste in the water. Wash over the entire crate including all the dents. Once the crate is covered brown, create darker patches by using neat brown paste on the edge of the brush. Paint onto the cake, then dip the brush into the water and drag over the darker colour to move it across creating woodgrain patterns on the crate. Using a smaller brush, paint neat brown paste into the cracks, edges and nail holes to give them more depth. Make the rope handles for the crate by rolling two thin sausages of white paste. Twist together to create the rope. Secure the handles into the holes with a little royal icing.

6 Cut 20 pieces of 24 gauge wire, take some pale pink paste and form into small 5mm (1/5in) balls. Paint the ends of the wires with glue, then push the balls onto

3 To stack the cakes, place some royal icing in the centre of the iced cake board and carefully place the largest tier on

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the board ensuring it is central. Dowel the base tier with seven dowels and the middle tier with five dowels. Using the royal icing to secure each cake, carefully stack the tiers, ensuring each one is central, then leave for 30 minutes to set. If you need to move the cakes to ensure they are central to each other, use the icing smoothers to gently move them. Cut the ribbon trim to fit around the base board and fix with double sided tape or glue. Secure the heart to the top of the cake by placing the wire into a sugarpaste filled cake pick and push into the centre of the cake. 4 Paint the sugar nail with the gold paint mixed with clear alcohol, leave to dry then push into the top centre edge of the crate. Attach the hearts to the front of the cake with royal icing, holding them in place for a few moments to set. Roll out thin sausages of light brown paste, thread through the holes in the hearts and glue around the nail, draping the paste to look like its hanging. 5 Wire the flowers and leaves together using the florist tape. Wire the leaves in groups of twos and threes and the rose bud with berries. Wire the primroses in clusters of five, adding some berries to the arrangements. Using the largest rose, wire the smaller arrangements to it forming a teardrop shape, remembering to fill in behind the large rose too. 6 Display the chalkboard cake centrally on the crate, it can be iced on with royal icing to secure it in place. Rest the flower arrangement to one side of the cake, on top of the crate. You can secure the flowers to the crate with a cake pick or royal icing if required.

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How to make pearlised bubbles Charlotte Neuville from The Fashion Chef shows us how to create ‘wow’ factor celebration cakes with her step-by-step guide to making these gelatine bubbles with a stunning pearlised finish By Charlotte Neuville Makes approximately 12 bubbles YOU WILL NEED 15 water bomb latex balloons, 7cm (2¾in) size masking tape wire rack white vegetable fat 3 tbsp unflavoured gelatine small microwave safe bowl 2 tbsp lustre dust 235ml (7½fl oz) ice cold water piping gel

Gelatine bubbles are time-consuming to make! You should allow 4 to 5 hours to make them and 12 to 24 hours for them to fully dry. When making the bubbles, it’s a good idea to blow up 20 to 30 percent more balloons than you think you’ll need for the finished gelatine bubbles for your cake. You need to allow for wastage, because it is very difficult to control the finished surface when you are making them, and not all of them will be pretty enough to use. The finished bubbles will also vary in size, with most of them in the 3.8-4.5cm (1½1¾in) range. The great news is that gelatine bubbles can be made well in advance and stored for weeks, allowing a head start on decorations for a big cake project. We keep ours in clear, airtight storage bins according to bubble diameter. The bubbles are edible, although they do not taste particularly good, so I recommend them as decoration only. 1 Cut a 12.5cm (5in) strip of masking tape for each balloon. Blow up one of the balloons to 5cm (2in) in diameter and knot it securely. Create a ‘stem’ on the balloon by stretching the balloon neck and wrapping it tightly with the masking tape, starting at the neck and working down. Continue this procedure with the remaining balloons.

This technique is taken from Stylish Cakes, by Charlotte Neuville with Michael Coffindaffer. Published by Harper Design, an imprint of HarperCollins Publishers, rrp £25. For another technique from Stylish Cakes, please turn to page 30.


2 Place the balloons, stem down, on the wire rack to hold them in place. Coat the palm of your hand with a small amount of shortening. Then roll each balloon in your palm to coat them with a thin layer of shortening. Wipe off any excess; otherwise, the gelatine will not stick. 3 Now make the gelatine mixture by adding 12 tbsp cold water to 6 tbsp gelatine in a microwave-safe bowl. Stir gently to avoid adding air bubbles to the mixture. Microwave in 9-10 second intervals until the gelatine has completely

dissolved. Remove the bowl from the microwave and skim off any foam or undissolved gelatine. Let cool to lukewarm. 4 Add 2 tbsp of lustre dust to the gelatine mixture and stir gently to dissolve. 5 Hold the first balloon by the stem and dip it into the mixture to coat the entire surface evenly. Let it rest for a minute or so, until the mixture has set on the balloon. Repeat the dipping process, for 3-4 coats in total. Stir the gelatine mixture occasionally through the coating process, as the lustre dust will settle to the bottom. If the mixture cools too much, place it in the microwave and set on Reheat for 4-5 seconds. Since the gelatine will shrink as it dries, make certain the shell is thick enough that it doesn’t collapse when the balloon is popped after drying. Place the balloon on the wire rack to dry. It will take the balloons approximately 12-24 hours to air-dry. Placing a fan on low in front of the wire rack will speed the drying time to several hours or overnight. 6 Once the balloon is dry, cut off the stem. Using your finger, gently press the balloon to help separate it from the gelatine bubble at the opening. Use a sewing needle or straight pin to puncture the balloon. Remove the balloon and use scissors to cut away the rough edges at the bubble opening. 7 When you decorate the finished cake with the gelatine bubbles, the trimmed edge of the bubble will be the base that you will attach to the finished cake. Apply piping gel to the edge of the trimmed opening to secure the bubble to the cake.

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Cupcake In the next issue of




101 Autumn & Halloween

cupcake recipes

✴ Turn your favourite desserts into cupcakes ✴ Fashion focus: cupcakes worthy of their own catwalk


Best British Bakers mini mag


* Contents subject to change

✴ Trend alert: experiment with mug cakes

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Kids D E C O R A T I O N S

Dinosaur cake topper By Georgie Godbold FOR THE CAKE cake of your choice FOR THE TOPPER 120g (4¼oz) pale blue modelling paste small amount of flower paste, orange small amount of white flower paste two black stamens or two very small balls of black paste SPECIAL EQUIPMENT one pale blue pipe cleaner cocktail stick thin palette knife cutters – large circle, small oval small circle cutter or icing nozzles small pair of scissors sugar glue

1 To make the body, roll 45g (1½oz) of blue modelling paste into a ball. Shape the paste into a cone 6.5cm (2½in) tall. Insert an 8cm (3¼in) cocktail stick through the middle of the cone to the base. The top of the cocktail stick will support the head. Make two holes at the front for the legs. 2 For the head, roll 23g (7⁄8oz) of pale blue paste into a ball and then shape as shown. Use the pointed tool to make two holes for the eyes and two holes for the nostrils, then use a large circle cutter to shape the mouth and make a small hole at each end with a pointed tool. To make the eyes, shape two very small balls of white paste into tear drops and insert into the holes using a little sugar glue. Next, push in a black stamen or use very small balls of black paste. 3 Make the tail by rolling 24g (15⁄16oz) of pale blue paste into a ball and rolling one end into a long tail. Push a cocktail stick half way into the back of the body at the base for extra support and push on the tail, using a little glue to secure it. Leave to dry.

4 Roll out two flat pale blue ovals for the feet and cut a small piece away from one end. Use the palette knife to make two cuts through the paste for the toes. To make the ankles, roll two small balls of pale blue paste, flatten them slightly and glue them on to the feet. Cut two 9cm (3½in) lengths of pipe cleaner for the legs and one 10cm (4in) length for the arms. Lightly glue each end of a 9cm (3½in) pipe cleaner and insert one end into the foot and ankle. Insert the other end into the body. Repeat for the second leg. 5 Roll 5g (1⁄6oz) of paste into a ball and cut it in half with the scissors to make two oval hands. Add a little sugar glue to each end of the 10cm (4in) pipe cleaner and attach the hands. Bend the pipe cleaner around the back of the cocktail stick, then glue it in place, bringing the arms and hands down. Push the head on to the cocktail stick firmly using a little sugar glue. Leave to dry. Cut out different size circles of orange paste for the spots, and attach them to the dinosaur with a little glue.

The recipes and images on pages 84-87 are taken from Sugar Wobblies by Georgie Godbold, photography by Debbie Patterson, published by Search Press, £4.99.


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Strawberry flower fairy By Georgie Godbold FOR THE CAKE cake of your choice FOR THE TOPPER 60g (2 ⁄8oz) modelling paste, red 1

25g (5⁄6oz) modelling paste, flesh coloured 10g (1⁄3oz) flower paste, dark green small amount of flower paste, white and brown green stripy pipe cleaner butterfly wings small yellow stamens or sugar balls SPECIAL EQUIPMENT cutters – small circle, large blossom or carnation, medium blossom, tiny blossom fine black fibre-tip pen small scissors cocktail stick sugar glue rolling pin

1 To make the red body, roll 45g (1½oz) of modelling paste into a ball. Shape the paste into a cone 6.5cm (2½in) tall. Insert an 8cm (3¼in) cocktail stick through the middle of the cone to the base. The top of the cocktail stick will support the head. Make two holes in the front for the legs with the pointed tool. 2 Use the blossom cutter to cut out tiny blossoms from white sugarpaste and decorate the body, securing them in place with a little sugar glue. Add yellow stamens. Roll out the green paste and cut out two circles using a carnation cutter. Frill the edges to complete the leg frills. Using a little sugar glue, place one over each leg hole, then push a pointed tool though to remake the holes. 3 Roll a 20g (2⁄3oz) ball of flesh coloured paste into a smooth ball for the head. Use a pointed tool to make a hole for the nose and use the smiley tool to mark the mouth. Roll a small ball of flesh-coloured paste into a cone for the nose. Insert it into the hole using a small amount of sugar glue. When the head is completely dry, draw the eyes on using a fine black pen. 4 Cut a pipe cleaner in half and one piece in half again. You now have two 7.5cm (3in) legs and one 15cm (6in) arm length. For the shoes, roll 12g (5⁄12oz) of red paste into a ball then cut it in half with scissors to make two ovals. Lightly glue both ends of the pipe cleaner, then insert one end into the shoe and the other end into the body. Repeat for the other leg.


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5 To make the hands, roll 5g (¹⁄6oz) of flesh coloured paste into a ball, then cut it in half to make two ovals. Add a little sugar glue to each end of the 15cm (6in) pipe cleaner and attach the hands. Bend the pipe cleaner around the back of the cocktail stick and glue it in place, bringing the arms and hands down. Push the head on to the cocktail stick using a little glue. 6 Roll out the green paste and make two blossoms with the medium cutter. Soften the petal edges with the rounded end of the pointed tool, add glue to the cocktail stick and place the frills on individually, pressing them down firmly at the front and back. Roll out brown paste and cut two circles with the small circle cutter. Take each circle and snip the edge half way round before carefully fluffing the strands out. Glue each one individually on to the head as hair. Work all the way round to cover the head with two rows. The hole in the middle will be covered by the hat. 7 For the hat, cut out one large and one medium blossom in green paste. Soften the edges with the rounded end of the pointed tool, then glue it on top of the hair. With the pointed tool, make a hole in the middle and insert a small green stalk. To finish, use sugar glue to attach a pair of butterfly wings.

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Mad Hatter cake By Trudy Mitchell from Jelly Cake ( FOR THE CAKE three round cakes – 23cm (9in), 18cm (7in) and 15cm (6in), all 10cm (4in) deep buttercream TO DECORATE sugarpaste – white and green, 1.5kg (3lb 5oz) each, dark green, 200g (7oz) white royal icing flower paste – 400g (14oz) white, 100g (3½oz) dark brown white fat food colouring paste – brown, blue, pink, yellow, purple gold and silver dust colour black food colouring pen SPECIAL EQUIPMENT round 30cm (12in) cake drum round 4mm thick cake boards – 12.5cm (5in), 15cm (6in), 18cm (7in) and 23cm (9in) 7 plastic dowels small plunger 4 petal cutter daisy cutter edible glue cornflour Project and photography © Trudy Mitchell from Jelly Cake (

CMC powder ball tool foam pad 15mm (5⁄8in) white ribbon turntable icing smoothers medium-sized paint brush china cup and saucer

1 Make the decorations for the cake well in advance, as the cup and saucer will need at least 48 hours to dry. To make the saucer, roll out some white petal paste to approx 3mm (1/8in), then place the saucer upside down on the paste. With a sharp knife, cut carefully around the edge. 2 Dust the saucer liberally with cornflour, then place the circle of paste into it. Gently press down the paste so that it takes on the form and dip of the saucer, then place to one side to dry. For the cup, roll out the paste to approx 3mm (1/8in) thick and 20.5cm (8in) round. 3 Dust the inside of the cup well with cornflour, rubbing it into the sides and base, then very carefully ease the paste into the cup. The paste will bunch up, but by carefully pressing and easing it the creases can be smoothed out. Once the paste is smooth, carefully cut away the excess from around the top of the cup then leave to dry. Using the cup handle as a guide, roll a sausage of white paste, then shape to form the handle and leave to dry. 4 Make the additional decorations as follows: for the ‘10/6’ sign, roll out a piece of white flower paste to approx 2mm (1/10in), then cut into a 7.5x10cm (3x4in) rectangle and leave to dry flat. From the remaining paste, cut a 4x2cm (1½x¾in) tag with pointed end for the ‘Drink Me’ vial. For the fob watch, roll out some white flower paste to approx 5mm (1/5in) then cut out a 5cm (2in) circle. Cut another strip 5mm (1/5in) thick, smooth the edges to round them slightly then glue around the outside edge of the circle. Roll a sausage of paste, approximately 3mm (1/8in) wide and glue around the edge of the circle; ensure the join is in the same place as the first strip. Roll a small ball of paste then flatten to the width of the watch and glue over the join on the edge. Roll a slightly larger ball, slightly flatten and glue onto the first. Roll thin sausages of paste then form a small circle and glue onto the top of the two flattened balls. Form further circles and attach to each other to make a short chain, leave to set.


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5 For the signs, colour some flower paste a pale brown, then cut into five planks, ensuring three of them have arrows cut into one end. Leave to dry. For the ‘Eat Me’ biscuit, roll out some light brown paste and cut out two mini heart shapes. Colour some paste pale pink, then cut the same size hearts and glue on top of the brown hearts. 6 For the ‘Drink Me’ vial, colour 50g (2oz) of flower paste light blue then roll into a 6cm (2½in) long thick sausage. Using your little finger, roll the paste, pressing lightly to form a neck for the vial. Take a small amount of light brown paste and form a cork shape. Mark all over with dents using a cocktail stick and glue to the top of the vial. To make additional decorations, use the flower cutters to cut out flowers in yellow and pink flower paste. Leave to dry. 7 Trim the tops of the cakes using a large serrated knife to level them, then cut each cake in half. Place the bottom layer of the 23cm (9in) cake on the same size cake card, spread with a layer of buttercream, then place on the top half and press down lightly. Cover the cake with a thin layer of buttercream, smooth using a pallet knife and place in the fridge for approximately 30 minutes to firm up slightly. 8 To create the shape of the top hat, the cakes need to be stacked upside down then carefully turned before icing. Place one layer of the 18cm (7in) cake on the same size cake card, spread with a layer of buttercream and place on the top half and press down lightly. Spread a thin layer of buttercream over the cake then place the 15cm (6in) cake card centrally on the cake. Spread a thin layer of buttercream over the board and add one layer of the 15cm (6in) cake, add a layer of buttercream then place on the top half and press lightly. Using buttercream secure the 12.5cm (5in) cake card centrally to the top of the stack of cakes. Take a serrated knife and cut down the sides of the cakes using each of the boards as a guide, cutting against the 12.5cm (5in) board at the top and down to the wider 18cm (7in) on the

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Kids D E C O R A T I O N S bottom. Trim around the cake to ensure it is smooth, then carefully turn the cake upside down and remove the 18cm (7in) cake card from the top. Cover the cake with a thin layer of buttercream, smooth using a pallet knife and place in the fridge for approximately 30 minutes to firm up. 9 Knead the white sugarpaste until you have a soft, pliable dough, then roll out until approximately 3mm (1/8in) thick. Cover the 23cm (9in) cake, smoothing all over with the icing smoother and trimming away any excess from the bottom with a sharp knife. Ice the 30cm (12in) cake drum with white sugarpaste and set the cake and board aside to dry, ideally overnight. 10 Knead the green sugarpaste until pliable then roll out and cover the hat cake as above. Take care when covering this extended height tier, smooth over the very top edges of the cake and work slowly down the sides, smoothing down and around gently and slowly to prevent the sugarpaste from tearing. Trim away any excess from the bottom with a sharp knife then set aside to dry. 11 To stack the cakes, place some royal icing in the centre of the iced cake board and carefully place the base tier on the board, ensuring it is central. Measure up one side across the top and down the other side of the base tier, then roll out the remaining white sugarpaste to approximately 3mm (1/8in) thick. Cut into a circle 1cm (2/5in) less than the measurement. Brush some cooled, boiled water over the top of the cake then place the tablecloth centrally over the cake and let it drape down the sides. 12 Kneed a small amount of CMC powder into the green sugarpaste (the same colour as the hat), then roll out the sugarpaste to approx 3mm (1/8in) thick and cut to a circle 1cm (2/5in) smaller than the top of the base tier. Secure centrally on top of the tablecloth, this will be the hat’s rim. Prepare the base tier with seven dowels and using the royal icing, secure the top hat cake centrally, using the icing smoothers to gently move it into position. Use some kitchen paper or small pieces of foam to prop up opposite sides of the hat rim and leave to dry. Roll out the dark green sugarpaste and cut a long strip 2.5cm (1in) deep and attach around the base of the hat with some cooled, boiled water. 13 Start to assemble the decorations. Mark the 10/6, clock face, ‘Drink Me’ label and


‘This Way’ and ‘Wrong Way’ signs with the black edible ink pen. With royal icing, attach the signs together and the ‘Drink Me’ label onto the vial. Pipe the words ‘Eat Me’ onto the biscuits. Mix some gold dust with a little clear alcohol or water and paint the outer edges of the fob watch and the chain. Set aside to dry. Once dry, place all of the decorations on and around the cakes. 14 To finish off the cup and saucer, carefully remove each one and dust off the residual cornflour. To paint the rose buds, mix a little pink paste food colouring with water and paint single rose buds over the cup and saucer. Mix up some green paste with water and add a stem and tiny calyx to each one. The initials of the recipient can also be painted on the cup if required. Roll a sausage of white flower paste to form a ring for the base of the teacup, secure to the cup and ice the cup to the saucer with royal icing. Attach the cup handle to the cup with a little royal icing. Mix some silver dust with water and carefully paint around the top edges of the cup and saucer and the cup handle with the silver paint. Set aside to dry. 15 To make the dormouse, roll a 50g (2oz) ball of dark brown flower paste into a cone shape to form the body of the mouse. Test it for size in the cup – it should fit the base and sit around 2cm (¾in) above the top of the cup. Push a cocktail stick into the body with roughly 2cm (¾in) sticking out of the top. Mix a small amount of flower paste pale purple, roll out thinly cutting a small rectangle and attach to the front of the cone. Mark a line down the centre and two small holes, to look like the front of a waistcoat. Mix approximately 25g (1oz) flower paste to a dark pink colour and roll out thinly. Cut a rectangle the depth of the body and long enough to wrap around to the front to form the coat. Attach with edible glue, leaving the front edges sticking out a little. Roll two small sausage shapes from the same dark pink to form the arms, then take two small pieces of dark brown, form into small paw shapes and glue to the ends of the arms. Royal ice the body into the base of the teacup then attach the arms to the sides of the body with edible glue, resting one paw on the edge of the cup. Roll out some pink paste very thinly and cut two strips, 4x1cm (1½x3/8in) and 10x5mm (3/8x3/16in). Fold each end of the larger

strip into middle and squeeze together. Paint some glue over the join and wrap the smaller strip over to make a small bow. Set aside to dry. 16 To make the head, roll a 20g (¾oz) ball of dark brown flower paste into a pointed cone shape. Gently pull out either side of the base of the cone to make cheeks and mark them with three whiskers on each side. Roll out two balls of brown paste and two of pale pink into rough circles for the ears. Glue them together and trim to shape. Attach these to the side of the head with a little glue or royal icing. Model a small piece of pale pink paste into a teardrop shape to form the nose and mouth area and glue to the front of the face. Using a sharp knife, carefully mark the indent for the mouth and take a tiny piece of darker pink and glue in to form the tongue. Add in the white teeth, roll a small ball of brown paste and attach for the nose. To make the eyes, you need three circles, the largest of white, a smaller blue and a tiny black, layered on top of each other, then glue to the face. Take two small balls of brown paste, then form into flat semi circles and attach above the eyes for the droopy eyelids. Using some small scissors, cut into the top of the head to cut spiky hair. Glue the head to the body, pushing it on to the cocktail stick to secure it. Attach the bow underneath the chin, securing with royal icing. 17 To finish, cut the ribbon trim to fit the base board. Attach using double-sided tape or glue.

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Rainbow fairy castle By Sandra Monger FOR THE CAKE 25.5cm (10in) round cake covered with pale pink sugarpaste 30.5cm (12in) round drum board covered with white sugarpaste TO DECORATE pastel orange, yellow, green, blue, lilac, dove grey, white, pale/mid/ dark pink modelling paste cornflour dusting bag SPECIAL EQUIPMENT 15mm (5⁄8in) ribbon, pink and white heart plunger cutters, two sizes square cookie cutters, 54mm (2¼in) and 25mm (1in) blossom plunger cutters, 9mm (3⁄8in), 7mm (¼in) parallel wheel cutter or knife smooth-blade kitchen knife small cranked palette knife ball tool artists’ paintbrush non-toxic glue stick metal ruler number 2 piping tip with small quantity of royal icing

1 Make the rainbow first on a separate 30.5cm (12in) drum board. Roll out modelling paste in pastel orange, yellow, green, blue and lilac. Cut 3mm (1/8in) strips with a parallel cutter about 1cm (2/5in) wide. Curve the lilac strip around a 23cm (9in) cake tin. Continue outwards with the other strips. Work quickly to avoid the paste drying out. Trim the ends with a sharp knife. Leave to dry until firm, then slide the rainbow across to the top of the cake using a palette knife. Position the rainbow towards the top of the cake and gently slip a moistened paintbrush under the edges of the rainbow to fix it in place. Cut the grass section from green paste, using the template on page 113. Position the grass on the cake, first brushing the cake underneath with water. 2 To make the components of the castle, cut two squares from lilac paste using the 54mm (2¼in) cookie cutter. Cut one square in half to make two rectangles. Mark two lines across the top of each one using either a knife or parallel wheel cutter. For the turrets, cut a square of mid-pink paste, cut it into two rectangles and cut off the sides to make triangles. Use the knife to mark a brick pattern on the remaining square. Cut out the crenellations with the tip of a heart plunger cutter.


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3 For the door, cut a mid-pink rectangle 30x19mm (1¼x¾in) with a knife, draw a line down the centre, and mark on the door knobs using the end of a piping nozzle. Cut out the path from dove-grey modelling paste using a knife. Trim off the top and bottom. Rub gently to create a curve. Emboss the surface randomly using a ball tool. 4 Assemble the castle on the top of the cake, first brushing the cake with water to hold the pieces in place. Cut out the pale pink hearts using the heart plunger cutters and make little blue flags from small rectangles with triangular sections cut from one side. The tops of the flag poles are flattened balls of dark pink paste. Fix these elements in place with a little water, using a paintbrush to manoeuvre them into position. Use the blossom plunger cutters to make approximately eight small white and pale pink flowers, and attach them to the grass with dots of royal icing. To finish, cut more pale pink flowers and some dark pink hearts, and attach them in an alternating pattern to the ribbon, again with dots of royal icing. TIP Remember that if you need to

reposition a shape, don’t try to remove it – simply slide it into its new position.

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Toy town train By Sandra Monger FOR THE CAKE 25.5cm (10in) round fruit or sponge cake covered with green fondant 33cm (13in) round drum board covered with light grey fondant TO DECORATE modelling paste – pale blue, brown, grey and three shades of green gum paste – red, white, turquoise, purple, orange, yellow, pink, black vegetable shortening SPECIAL EQUIPMENT blue 15mm (5⁄8in) ribbon cornstarch dusting bag wheel or pizza cutter circle cutters, 23mm (1in), 15mm (5⁄8in), 11mm (½in) and 7mm (¼in) square cutters, 16mm (5⁄8in), 13mm (5⁄8in) and 8mm (¼in) square cookie cutters, 54mm (2¼in), 35mm (1½in) small blossom plunger cutter parallel wheel cutter number 3 piping tip scrubbing brush smooth-blade kitchen knife artists’ paintbrush small cranked palette knife non-toxic glue stick metal ruler cocktail stick

1 Cut out the shapes for the sky and the ground from modelling paste using the wheel cutter and the template on page 113. Leave them to dry on a flat surface, then paint the backs with water and position the shapes on the top of the cake. Also cut a long strip of grey paste using the parallel wheel cutter or a sharp knife, paint the back with water and wrap this round the base of the cake. Trim off the ends. 2 Cut a strip of grey paste approximately 85x15mm (33⁄8x5⁄8in) and angle the sides with a knife to make the station platform. Also cut two small grey squares using the 8mm (¼in) square cutter and a small brown square using the 16mm (5⁄8in) square cutter. Cut a brown square using the 35mm (1½in) cutter and cut it in half to make a rectangle. 3 For the pointed station roof, cut a black square from gum paste using the 16mm (5⁄8in) cutter and cut it in half diagonally. For the flat roof, cut a narrow black strip and angle the sides with a knife. Cut the windows, doors and clock from white paste using 7mm (¼in) circle and the 8mm (¼in) and 13mm (5⁄8in) square cutters. Mark the panes and the centre of the door using the edge of the knife. For the flowers, use the piping nozzle to cut tiny circles from red, pink and yellow paste. Arrange all the components of the station on the front of the cake, painting the backs with water to secure them. 4 Cut out the components for the train. For the engine, cut a red square using the 54mm (2¼in) square cutter and remove a quarter using the same cutter. Mark on the lines using the edge of a knife. Cut out the white window using the 16mm (5⁄8in) square cutter, and use the same cutter to cut out the red triangular shapes for the front of the engine and the funnel. Next, cut three different coloured squares for the three carriages


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using the 35mm (1½in) square cutter, and cut four strips in different colours for the roofs. For the wheels, cut four blue and four green circles using the 15mm (5⁄8in) and 11mm (½in) cutters, and emboss them using the 7mm (¼in) cutter. Use the same cutter for the six white windows and emboss them in the same way. Cut out three blue rectangles using the 13mm (5⁄8in) square cutter. Cut these in half to give rectangles for the couplings. Mark on the rivets using the end of the piping tip. The puffs of steam are circles of white paste cut out using the 23mm (1in) and 15mm (5⁄8in) circle cutters, with little sections pushed in using a cocktail stick to create a scalloped edge. Attach all the train parts to the top of the cake, working from left to right. Stick them in place with water painted on the backs of the shapes. 5 Once the train is in place, attach the remaining elements. Cut out some tiny coloured flowers using the small blossom plunger cutter and attach them to the grass. For the tracks, cut a long brown strip approximately 25mm (1in) wide and cut off the individual sleepers using a sharp knife. Secure the sleepers round the cake base. For the rails, cut two thin grey strips using the parallel wheel cutter or a knife. Brush the sleepers with water where they will lie and place the tracks down carefully. Do this before the paste dries out so that they curve easily.

The recipes and images on pages 91-93 are taken from Using Cutters on Cakes by Sandra Monger, photography by Paul Bricknell, published by Search Press, £8.99.

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Kids D E C O R A T I O N S Cowboy cake By Juliet Sear FOR THE CAKE 15cm (6in) and 23cm (9in) round cakes (flavour of your choice), iced in white sugarpaste TO DECORATE approx 300g (10½oz) petal paste for the horns, coloured with a little brown to make a light brown base colour food lacquer or varnish (optional) 50g (2oz) petal paste, dark brown for the leather trim on the horns vodka or cooled boiled water 1 tbsp ivory soft-peak royal icing, in a piping bag with a number 2 tip sugarpaste for the board, 250g (9oz) of each – chocolate brown, teddy bear brown, ivory icing sugar, for dusting approx 30g (1oz) petal paste, yellow 1 tbsp stiff-peak royal icing 1 tbsp brown soft-peak royal icing, in a piping bag with a number 2 tip SPECIAL EQUIPMENT 2 polystyrene cake dummies airbrush machine with edible brown liquid colour (or brown dust colour and rejuvenator spirit) small rolling pin pastry brush stitching tool wheel 35cm (14in) round cake board impression mat daisy plunger cutter foam or gel mat ball tool stencils scalpel 2 clean pins cake dowels gingham ribbon


1 Make the horns a few days in advance so they set hard. Roll out a fat sausage of the light brown petal paste and taper it off with your fingers at either end to make thinner horn ends. Lift up either side and create a pointed pair of horns and rest the ends of the horns on the two polystyrene cake dummies (or use some clingfilm-wrapped cookbooks). 2 When the horns are set, spray them brown, using the airbrush machine (or painting with dust colour mixed with rejuvenator spirit), followed by food lacquer or varnish if you wish. Concentrate lots of colour on the tips to darken them. Once the horns are completely dry, roll out the dark brown petal paste thinly and wrap it around the central part of the horns to create the ‘leather’ effect. Cut it to fit. Add a little vodka or cooled boiled water to stick the paste around the horns. Add detail using a stitching tool wheel along the edges of the brown leather (or create a dotted line using the end of a knife or scalpel by making little indentations). 3 Finish the horns with cross-stitch-effect piping along the edges of the ‘leather’ and some dashes along the centre using a little soft-peak ivory royal icing. 4 Cover the cake board at least a day in advance. Roll the two shades of brown and ivory sugarpaste into three sausages. Twist them together to create a marbled effect. Knead the paste until there are still a few subtle shades showing of each of the colours to add tone to your wood board. Dust the work surface with icing sugar and roll out and cover your board, then gently push the wood-effect impression mat into the icing while the icing is fresh, to create the pattern. Lift up the mat and place it next to each previous impression until your board is covered. 5 To make the yellow daisies, dust the work surface with icing sugar and roll out the yellow petal paste to a thickness of 2-3mm (1/8in). Cut out a daisy with the daisy cutter on the foam or gel mat, then push the shape out with the plunger mechanism. Press a ball tool gently on each petal from the outside towards the centre, to encourage each petal to curl up and give them some movement. Repeat until you have a few daisies, then

leave these to dry out overnight, or make them up to a few weeks in advance. 6 Make your cowhide stencils, drawing the shape on tracing paper, then marking it onto A4 card. Use a scalpel to cut each shape out towards the lower part of the card. You want it to lay against the cake tier, but the excess blank card will poke up above, to make a screen and protect the rest of the cake from the colour spray. 7 Spray the cowhide brown splodges around the white cake tiers (I do this before I stack them, to prevent too much spray going onto the upper or lower tiers. Use a drawing pin on each side of the stencils to hold them in place, taking care not to lose them. The tiny holes they make can be filled with a touch of white royal icing later. Move around the cake, spraying (or painting) each shape, making sure you give yourself plenty of time. Leave each cowhide print to dry for 30 minutes, to avoid smearing previous wet prints. Leave the printed cakes to set, then stack the tiers onto your woodeffect base board with a little stiff white royal icing. 8 Add gingham ribbon around the base tier and top tier to cover the joins, then stick on the daisies with a small dab of royal icing on the back of each flower. Place them over the cake where you wish, then pipe on their brown centres. Attach your horns as the crowning glory, using stiff royal icing under the horns on the top of the cake to hold these in place. Yeeehaaaaw! Let’s the party get started! TIP I’ve used cowhide shapes for my stencils and an airbrush machine, but if you don’t have an airbrush machine just paint with dust colours instead (still using the stencil). For extra detail, an impression mat gives the cake board a wood effect. The horns need a few days to dry, and your board and daisies need at least a day to set, so leave yourself plenty of time before assembling this design.

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Best burger in town By Juliet Sear FOR THE CAKE


20cm (8in) tall, deep round cake split in half, leaving the upper layer with the rounded top to make the bun top shape

18cm (7in) and 15cm (6in) thin round cake cards

18cm (7in) round chocolate cake, levelled and split in half for the burger

dresden tool


bread knife or serrated palette knife cake smoothers rolling pin guide sticks

buttercream, 250g (9oz) vanilla 100g (3½oz) chocolate

large cake board, for the chips

just-boiled apricot jam


icing sugar, for dusting

airbrush machine

2.5kg (5lb 8oz) marzipan

40cm (16in) round cake drum, iced in white sugarpaste plus spare cake drum in the same size

vodka or cooled boiled water 2kg (4lb 6oz) white sugarpaste airbrush colours (Juliet used waterbased Kroma colours in yellow, red and brown) 2 tsp stiff white royal icing sugarpaste for the burger accessories – egg yellow for the cheese; Christmas red for the tomatoes; marbled mix of white, yellow, mint gooseberry for the lettuce; mint for the gherkins

23cm (9in) cake drum for cutting out cheese squares with small sharp knife 7cm (3in) round cutter for the tomatoes cake dowel hacksaw 6cm (2½in) round cutter piping bag with number 2 nozzle

2 tbsp soft royal icing – coloured Christmas red and egg yellow for the mayo

2 Brush each sponge with the hot apricot jam, knead the marzipan, then dust the work surface with icing sugar and roll out the marzipan for each sponge to guide-stick thickness. Cover the ‘burger’, tucking the marzipan underneath with cake smoothers to help shape the cakes. While the ‘buns’ set, use the modelling tool to sculpt lines and detail onto the outside edges of the ‘burger’, to create a textured ‘meaty’ pattern (pic 1 on page 98). Leave overnight. 3 Ice both ‘buns’ with sugarpaste, using smoothers to create the shape. Leave them to set again overnight. Roll out the remaining marzipan in thick slabs and cut into uneven ‘chip’ shapes with a small, sharp knife. Place on the large cake board, dusted with icing sugar.

3 tbsp soft-peak royal icing with Christmas red paste colour for the ketchup 1 tbsp (heaped) soft-peak royal icing with egg-yellow and caramelivory paste colour for the sesame seeds

4 The next day, colour your cakes. Place on a turntable if you have one, to spin the cakes around while lightly spraying them with colour. Start with the ‘buns’ and ‘chips’. Keep the airbrush gun about 30cm (12in) away from the sponges to build up an even and light colour. (If you haven’t used an airbrush before, practise on blank paper or an old cake-box lid.) Half fill the well of the gun with liquid colour (I used yellow first) and spray over the tops of the ‘buns’, leaving the bottoms a little whiter. You will probably need to re-fill the well a few times. Once


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1 Start by splitting both vanilla sponges in half again so you can fill each part of the ‘bun‘ with buttercream. Fill the sponges with buttercream (the top and bottom of the ‘bun’ in your vanilla sponge layers and the chocolate cake for your ‘burger’). Stick the ‘bun’ cakes to their thin cake cards with a little buttercream and chill all the cakes for an hour. The card helps keep the cake stable when moving it from the decorating board onto the main cake board, and add support to the cake when it is stacked together. Sculpt the ‘bun’ and ‘patty’ shapes from the chilled sponges (the top of the ‘bun’ is the domed cake), with a bread knife or serrated palette knife to make basic rounded shapes. Place the sculpted cakes back in the fridge to chill.

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Kids D E C O R A T I O N S you have a light yellow tone over the top and sides, change to brown liquid colour to add the baked crusty look to the top of the bun. Keep the gun a good distance away and gradually build up the ‘baked’ look. Leave to dry for about 30 minutes. Lay out the ‘chips’ and lightly spray them with yellow, then brown, to give them a little golden tinge, turning them to colour all sides. The airbrush colours naturally fall more on the sharp edges of the chips, making them look even more real. Leave them to dry for about 30 minutes. 5 Colour the burger. Use yellow and brown first, to build up a little colour, then spray red over the blotchy patches, coming in closer to the burger. Continue spraying with brown and red until you have a nice ‘juicy’ chargrilled burger effect (pic 2). Come in closer to the burger to get some shading. Leave to dry for at least an hour. 6 Pop the bottom of the ‘bun’ onto a cake board. Adorn your burger with all the trimmings. Roll out the marbled sugarpaste for the lettuce thinly, in strips a few inches wide. Lay all around the


edge of the base ‘bun’, using folds to create a ruffled effect (pic 3). Pop the ‘burger’ on top (pic 4). 7 Now for the cheesy action: roll out the yellow sugarpaste larger than the ‘burger’ (I used a spare square 23cm (9in) cake drum to cut around). Cut out the ‘cheese’ and lay over the ‘burger’ (pic 5). 8 Roll out a small handful of red sugarpaste in a thick layer, cut out 7cm (3in) circles. Halve these to create semi-circle ‘tomato’ slices to arrange around the edge of the burger. For extra authenticity, add ‘gherkin’ slices to your burger, alternating them with the tomato slices. Make them in the same way you made the tomatoes, but use a green-coloured sugarpaste and the 6cm (2½in) pastry cutter. 9 Plunge the cake dowel down the middle of the ‘burger and bun’ and use the hacksaw to mark the point where the dowel exits the top layer. Take it out, cut it down to this height, then pop it back into the sponge. Pipe a little royal icing on the ‘cheese’ before sitting the top ‘bun on top’ (pic 6). The card under the top bun helps support the structure.

10 Transfer the cake to an iced board. Pipe ‘burger mayo’ onto the ‘lettuce’ under the burger, and finish with some piped ‘ketchup’ on the top area, to create the effect that these sauces are oozing out of your ‘patty and bun’. Add ‘sesame seeds’ with stiff royal icing in a piping bag with a no. 2 nozzle. You do this by piping pearls, releasing pressure and drawing back, to create teardrop shapes. Lay the chips around the burger. If you like, you can add a piped message using the ‘ketchup’ to personalise the design. Who can resist taking a bite out of this!

The projects and images on pages 94-98 are taken from Cakeology by Juliet Sear, photography by Helen Cathcart, published by Hardie Grant Books, £20.







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Fit for a princess cake By Lin Chow from Cake Craft World ( FOR THE CAKE Project and photography © Lin Chow from Cake Craft World (

round sponge cake of your choice TO DECORATE royal icing Sattina powder blue sugarpaste Sugarflair Aztec paste colouring Sattina 3-in-1 modelling paste Cinderella cake topper SPECIAL EQUIPMENT Garrett frill cutter Kit Box side templates small plunger butterfly cutter small celstick or cocktail stick for frilling cornflour pouch serrated closed curve crimper soft brush edible glue number 2 piping tip

1 Cover the cake and board in blue sugarpaste and while the icing is still soft, score five scallops around the side of the cake so that the frills drape evenly. You can make a template out of greaseproof paper or use the side scallop marking templates by Kit Box as we have done. Use a crimper to create a scalloped finish around the edge of the board, best done whilst the icing is soft. 2 To make the frills and butterflies, knead together modelling paste and powder blue sugarpaste in even quantities. If you want to create ‘ombré’ frills, divide the paste into four balls and add Sugarflair’s Aztec blue paste colouring to colour four different shades of blue. 3 Start with the bottom frill using the deepest blue paste, dust your work surface with cornflour and roll out the paste to about 1-2mm thick. The Garrett frill cutter consists of a fluted circle with a choice of three different sized circular inserts. Use the middle insert and cut out a fluted ring ready for frilling. To create the frills, place a celstick or cocktail stick half way across the fluted ring and


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roll firmly backwards and forwards to create a ruffle-like effect. Continue doing this until you have finished frilling the entire length then attach to the cake with edible glue or cool boiled water. Depending on the size of your cake, you may not need to use the entire frill. When you have completed the bottom row of frills in the darkest blue, move on to the second row, then the third row graduating in colour. Finish with the top frills in the palest blue. 4 To create a neat finish, pipe a small snails trail in royal icing along the top edge of the frills with a no. 2 tube. Add butterflies where the frills meet and also half way along each frill. It is best to make these with the 50/50 blue icing mix the day before so they have time to set. Add your own message to the top of the cake and our Cinderella cake topper. TIP After attaching each frill to the cake,

use a soft brush to gently flick the frill up. Go back every so often and repeat the action until it keeps its shape.

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Kids D E C O R A T I O N S Acorn fairy cottage FOR THE CAKE two 15cm (6in) round cakes, 11.5cm (4½in) tall when stacked TO DECORATE buttercream or ganache sugarflair paste in caramel-ivory Rainbow Dust – green, brown, black sugarpaste in colours of your choice – we used light green, dark green, orange, yellow, deep pink, purple silver food paint SPECIAL EQUIPMENT ball tool vodka/clear alcohol thin paintbrush broad flat paintbrush glaze spray dresden tool/cocktail stick

1 Spilt, fill, and stack the 15cm (6in) cakes. You’ll need to level the one that goes on the bottom, but unless it has risen unevenly when baked, a slight dome on top is fine to build the acorn cup. Carve the bottom edge of the cake to make it rounded all the way round. Don’t go higher than about 2.5cm (1in) in height. Crumb coat the whole cake using buttercream or ganache and chill for about 30 minutes. Apply a thin coat of vegetable fat, or water, to the crumb coat and cover the whole cake in a layer of sugarpaste coloured caramel/ivory. 2 Using a ball tool, mark vertical lines from the bottom to the top all the way round the cake to create the texture you find on an acorn. Using a thin paintbrush and slightly watered down caramel/ ivory paste, paint vertical lines randomly around the cake. Then further water down the ‘paint’, and using the broad paintbrush, paint a colour wash over the whole cake, with even strokes from the bottom to top of the cake. This will tone down the brown lines, and create some depth so it looks like a real acorn. Spray the acorn with a glaze spray to create a shine (optional). 3 Colour some sugarpaste in brown and roll balls about the size of a Malteser. Then roll one side of the ball to create a teardrop shape and flatten slightly. Stick a row onto the acorn, with the tips just


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overlapping the top of the cake slightly and the fatter end hanging down the side. After you have stuck about five in a row, use a ball tool to create two indents on the fatter side of the teardrop to create some texture on the acorn cup. Continue all the way round the cake. Then repeat for the next row, sticking the teardrops slightly higher up the cake, and continue to add rows working towards the middle of the top of the cake. Add a stalk by rolling a thick sausage of brown paste, tapering it more at one end so it is thinner and shape the fatter end into a flat stalk shape. Stick this in the middle of the acorn cup. You might need to create a hole in the middle for it to stick in if it won’t stand up on its own. 4 Cover the exposed area on the board in green. Colour a small amount of sugarpaste with some brown paste colour but don’t fully mix in it so it is marbled. Paint a path area with some cooled boiled water or edible glue at the front of the acorn, roll some balls of the marbled paste and stick them to the board, flattening them down, to create a path. Add a sausage of the same coloured paste which you can make into a step shape and stick this on top of the path, next to the acorn. 5 Cut out a door shape in orange sugarpaste. Stick it above the step, and using a Dresden tool or a cocktail stick, mark with lines to create a wood effect. Add a border around the door in yellow, and mark on the wood effect again. Roll a small ball of yellow and stick this on for the door knob. Cut a small circle of brown paste and stick this on the door for the window. Roll a thin sausage of yellow and stick a cross on the brown circle. Add a sausage of yellow around the edge, and use the Dresden tool to mark lines all the way round. Add two small rectangles for the hinges, then two small balls with a line in the middle using the Dresden tool for the screws. 6 Next, make the vines around the door using thin sausages of green paste. The leaves are made using small balls, rolled into sausages, then using the Dresden tool push a small indent in the middle of each one. Stick them randomly along the vines. Using a small blossom plunger cutter, cut out lots of flowers in deep pink paste and stick them in the spaces along the vines. The windows on either side of the door are made using

a rectangle or square of brown paste. Then yellow sausages are added to make a cross, and a border made in the same way as you did for the door. Then add vines using a different colour of green paste around the windows, and this time create different flowers using small balls of purple sugarpaste. Add bushes around the base of the acorn by rolling balls of green paste, sticking them to the acorn and while the paste is still soft, use a Dresden tool to mark the paste creating a leaf/bush effect. 7 Make marbled rocks or pebbles using white sugarpaste and black paste. Roll balls of the marbled paste, stick them in place on the board and then add some texture using a ball tool pushed into the balls in different places. The snail is a small sausage of ivory paste wrapped around a spiral of brown paste made by rolling a sausage and rolling it round itself. Paint a snail trail on the board behind it using silver food paint. Make the mouse with a ball of brown paste, rolled on one side to create a teardrop shape, and a very thin sausage of brown paste for the tail. Stick the tail to the board, and the tear drop on top to hide the end. The ears are made in the same way as the leaves. Fix in place on the top of the teardrop. Paint details of eyes, ears and whiskers with a very fine brush and brown paste. To finish, add a green ribbon to the edge of the board.

Project and photography © Marie McGrath from Marie’s Bakehouse (

By Marie McGrath from Marie’s Bakehouse (

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CakeDecoration H E A V E N


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By Shelly Baker from Mrs Baker’s Cakes ( FOR THE CAKES 12 plain cupcakes TO DECORATE piping bag with a 234 piping tip, filled with blue buttercream fondant in white and lime green black edible ink pen edible glue and brush


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1 To make the furry monster fur, use the blue buttercream in the piping bag with the 234 piping tip, which is perfect for creating the right texture. Pipe long lengths all over the cake, close together, drawing the nozzle upwards and easing pressure from the bag towards the top of the peak. 2 Once you have covered the cupcake with blue fur, make the eyes with two balls of the white fondant. Roll them until they are smooth. Place them where you would like them on the monster’s face. As they are not going to be bearing any weight, it is not important to use modelling fondant – regular fondant is always my preferred choice when possible.

3 To make the iris for the eye, simply roll two pea-sized balls of the lime green fondant and flatten them using your finger tip. Carefully draw on a small pupil in the centre of each iris and then secure them with edible glue on to the eyeballs. 4 If you want a monster with a funny expression, you could give him some character by making his eyes look in any direction. Simply draw the pupil on the iris in a different position. TIP For more advice on this, do a search online by typing in the phrase ‘drawing cartoon eyes’ and you are sure to find many examples that you can try.

Project and image © Shelly Baker from Mrs Baker’s Cakes (

Furry monster cupcake

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Project and photography taken from Bake Me I'm Yours Cupcake Fun by Carolyn White, published by David & Charles, £9.99

Playful pups By Carolyn White FOR THE CAKE 12 cupcakes piped with swirl of frosting TO DECORATE sugarpaste with CMC powder – caramel, dark chocolate, pale blue, black, white SPECIAL EQUIPMENT cutters – 3.5cm (13⁄8in), 2cm (¾in) heart; 2.8cm (1in) oval, mini circle sugar glue plunger smile tool

1 For the faces, roll out the caramel sugarpaste to 3mm (1⁄8in) thick using spacers. Use a circle cutter (no. 7) to cut 12 circles to fit your cupcakes. 2 For one pair of ears, cut out a large heart from the thinly rolled-out dark chocolate brown sugarpaste. Cut in half vertically to create two teardrop shapes. Attach to the face with sugar glue – either with the point at the top or partway down the face with the curve at the top and the tips curled. This will give you two different looks. 3 To create the eyes, cut a large heart from thinly rolled-out white sugarpaste and a small heart from pale blue. Position the pale blue heart on top of the white, leaving a wide margin of white showing. Using the 2.8cm (1in) oval cutter, cut across the bottom of the heart where the muzzle will sit.


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4 For the muzzle, cut an oval from cream sugarpaste rolled out to 3mm (1⁄8in) thick. Use a cocktail stick to indent holes for whiskers and a smile tool to create the mouth. Attach the eyes and muzzle with sugar glue. For the pupils, use the mini circle plunger cutter to cut black paste circles and attach in place. For the nose, roll a small ball of the dark chocolate sugarpaste and attach to the middle top of the muzzle with sugar glue, to finish.

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By Maisie Parrish FOR THE CAKE sponge cake of your choice and size TO DECORATE sugarpaste – 135g (4¾oz) green, 24g (1oz) lime green, 23g (1oz) pastel green, 18g (¾oz) white, 12g (¼oz) dark brown, 10g (¼oz) light brown, 5g (¹⁄8oz) fuchsia pink, 4g (¹⁄8oz) white, 2g (¹⁄8oz) yellow, 2g (¹⁄8oz) black modelling paste white vegetable fat CMC powder paste food colour – olive, green and white green dust food colour edible glue SPECIAL EQUIPMENT 4cm (1½in) circle cutter plastic knife tool sharp pointed tool scissors


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1 To create the body and tail, take 65g (23⁄8oz) of green sugarpaste with CMC powder added. Roll the paste into a cone shape, giving it plenty of height. Pull out the tail at the back of the cone. Shape the tail so that it tapers towards the end, then make a soft curve to create a sense of movement (pic 1). Pinch with your fingers at the top of the tail, making a ridge all the way along. Push a length of dry spaghetti through the centre of the body, leaving 2cm (¾in) showing at the top. 2 Add some olive green paste food colour to 2g (¹⁄8oz) of white modelling paste and roll out very thinly. Cut a strip 1x12cm (3⁄8x4½in) and cut out some triangular shapes using the plastic knife tool (pic 1). Apply a line of edible glue down the back and tail of the alligator and attach the triangular shapes edge to edge in a straight line. 3 To make the alligator’s chest you will need 12g (3⁄8oz) of lime green sugarpaste rolled into a flattened cone shape. Attach to the front of the body and make

horizontal lines across using the plastic knife tool. (pic 1). FOR THE LEGS

1 For the back legs, you will need 43g (13⁄8oz) of green sugarpaste divided into two. Roll each piece into a ball then lengthen half of each ball by rolling the shape on the work surface, keeping the thigh nicely rounded. Turn up the foot at the narrow end and shape as shown (pic 1). Make two ‘V’ shapes along the top of the foot with the plastic knife tool to mark out the toes then soften with your fingers to remove the edges. Push a piece of dry spaghetti into the hipline of the body and attach the leg. 2 For the front legs, push a piece of dry spaghetti a third of the way down the alligator’s body cone and out from the sides for support. You will need 8g (¼oz) of green sugarpaste divided into two and rolled into a fat cone shape. Slip the narrower end over the spaghetti at the side of the body and support if necessary until dry. Mark the end of the leg with the plastic knife tool.

Project and photography taken from Character Cake Toppers by Maisie Parrish, published by David & Charles, £14.99

Alligator antics

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3 To make the yellow markings, take off small amounts from 2g (¹⁄8oz) of yellow sugarpaste, form them into irregular shapes with your fingers and apply to the legs. Use the remaining yellow sugarpaste to make little oval shapes for the nails (pic 1). FOR THE HEAD

1 Roll 18g (5⁄8oz) of green sugarpaste into a short cone shape, slightly flattening it to broaden it at the top (pic 2). Add two small balls of green sugarpaste to the front of the nose and indent with the end of your paintbrush to make two holes for the nostrils. Mark horizontal lines across the front of the face with the plastic knife tool. 2 For the lower jaw, roll 6g (¹⁄8oz) of lime green sugarpaste into a flattened cone shape then indent the centre for the tongue to sit in. To make the tongue, roll 2g (¹⁄8oz) of fuchsia sugarpaste into a tapered cone shape (pic 2). Flatten with your finger and attach inside the lower jaw. Secure the head to the lower jaw, keeping it open so that the tongue is visible. 3 For the eyes, roll two small balls from 1g (¹⁄8oz) of white sugarpaste and add a tiny pupil from 1g (¹⁄8oz) of black sugarpaste, directing the eyes as you require. Outline the top of each eye with a tiny lace made from 1g (¹⁄8oz) of green sugarpaste and set aside the leftover paste (pic 2). 4 Make two cheeks from 6g (¹⁄8oz) of lime green sugarpaste, equally divided and rolled into two small, flattened balls (pic 2). Attach to each side of the head. 5 Form the hair from the leftover green sugarpaste by rolling three tapered cone shapes. Pinch them together at the bottom and secure to the top of the head (pic 2). 1

6 To make the bow you will need 3g (¹⁄8oz) of fuchsia sugarpaste. Make two small, flattened cone shapes and indent the sides to shape. Place one on either side of the hair, add a small round ball in the centre, then use the plastic knife tool to mark lines from the centre of the bow outwards ((pic 2). FOR THE BROKEN EGGSHELL

1 To make the broken eggshell, roll 10g (¼oz) of white modelling paste into a smooth ball and place on the end of a rolling pin. Hollow out the shape, pulling down the edges with your fingers, so that the egg is approximately 4cm (1½in) in height. Using a small pair of scissors, make some ‘V’ shaped cuts in the edges of the egg to create the appearance of a broken shell (pic 3). Set any leftover paste aside. FOR THE BABY ALLIGATOR’S BODY

1 To make the body you will need 12g (3⁄8oz) of pastel green sugarpaste mixed with CMC powder and rolled into a cone shape (pic 3). Push a piece of dry spaghetti down through the centre, leaving 2cm (¾in) showing at the top to support the head. 2 For the front legs, take 4g (¹⁄8oz) of pastel green sugarpaste and divide equally. Roll into two fat cone shapes and indent the paw marks at the fat ends using the plastic knife tool (pic 3). Push a short piece of dry spaghetti into the sides of the body and slip the arms over the top. 3 For the chest, you will need 2g (¹⁄8oz) of white sugarpaste mixed with 1g (¹⁄8oz) of pastel green sugarpaste to make a lighter shade. Take off 2g (¹⁄8oz) of the mixed paste and roll into a small cone shape, flattening with your finger to shape it to fit down the front of the body (pic 3). Mark horizontal lines across the chest using the plastic knife tool.

1 To make the head you will need 6g (¹⁄8oz) of pastel green sugarpaste with CMC powder added, rolled into a short flattened cone shape. (pic 3) Mark the mouth with the edge of a circle cutter, then indent the nostrils using a small pointed tool. Mark some lines down the snout with the plastic knife tool. 2 Make the cheeks using the leftover mixed green paste from the chest. Roll into two tapered cone shapes and attach to the sides of the head (pic 3). Slip the head over the spaghetti at the top of the body to secure in place. 3 For the eyes, roll two small round balls using the leftover paste from the broken eggshell and position on the head. Take off enough from 1g (¹⁄8oz) of black sugarpaste to make the pupils and attach. Make two tiny laces from pastel green sugarpaste and outline each eye (pic 3). 4 Place 1g (¹⁄8oz) of white sugarpaste into the bottom of the eggshell and secure the baby alligator inside. FOR THE NEST AND EGGS

1 To complete the nest you will need 10g (¼oz) of light brown sugarpaste mixed roughly together with 12g (3⁄8oz) of dark brown sugarpaste. Roll out 12g (3⁄8oz) of the mixed paste to a 5mm (¼in) thickness and using a cutter, take out a 4cm (1½in) circle. Soften the remaining sugarpaste with white vegetable fat before placing into the sugar press. Run a line of glue around the base of the nest and extrude the strands, layering them one group on top of the other until you have formed the nest. Take 6g (¹⁄8oz) of white modelling paste and divide into three for the small eggs. Roll each into a round ball, then shape into an oval and place the eggs inside the nest.



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By Fiona Pearce

metal ruler


pizza cutter

enough cake to cut out two 15cm (6in) rounds, 4cm (1½in) high

quilting tool cocktail stick

TO DECORATE 250g (9oz) buttercream 500g (1lb 2oz) shell pink sugarpaste 2 tbsp royal icing in a piping bag with a number 1 piping tip flower paste – dark pink, pale pink and white, 30g (1oz) of each SPECIAL EQUIPMENT 15cm (6in) round cake card 20cm (8in) round cake board covered with shell pink sugarpaste, edged with ribbon button silicone mould (Alphabet Moulds patterned buttons AM0089) cutters – small squares 1.25cm (½in), 95mm (3/8in) (fine cut); small heart plunger; garrett frill small patchwork cutters, embossing stamps


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1 Cover the cake board with shell pink sugarpaste and edge with ribbon. To prepare the cakes, trim the crust off with a serrated knife. Place the round cake card on top of the cake and cut around the card. Hold your knife straight and not at an angle. Repeat to cut out two rounds of cake. If the rounds are not even in height, use a cake leveller to make them uniform. Spread buttercream evenly on top of one layer of cake. Try not to add too much, as it will ooze out of the side of the cake. Top with the next layer of cake. The next stage is to ‘crumb coat’ the cake to hold the crumbs of cake in place. Spread buttercream over the side and top of the cake with the spatula. It is easiest to add more buttercream than you need to start with and then scrape off any excess once it has been

applied evenly to the whole cake. Spread the buttercream thinly enough over the cake for the crumbs to show through. 2 Place the cake in the fridge until the crumb coat has set for about an hour, to firm the cake up for the coating of sugarpaste. Once set, knead the shell pink sugarpaste until soft and pliable. Using a large non-stick rolling pin, roll out the sugarpaste in a rough circle shape on a non-stick board until 5mm (3/16in) thick. Lift the sugarpaste off the board with the rolling pin and lay it over the cake. Use your hands to smooth the sugarpaste over the top and down the side of the cake. Work as quickly as possible to make sure that the sugarpaste doesn’t tear on the edges. As the sugarpaste is smoothed down the side, you may find that it starts to form pleats towards the base of the cake. If so, gently lift the paste away from the side of the cake and smooth it down so that it lays flat against the cake. Don’t smooth over the top of pleats, otherwise it will leave creases in your sugarpaste. 3 Trim off any excess sugarpaste from around the base of the cake with a

Project and photography taken from Cake Craft Made Easy by Fiona Pearce, published by David & Charles, £14.99

Button baby cake

CakeDecoration H E A V E N Autumn 16/06/2015 11:00

small sharp knife. Use one or two smoothers to polish the top and side of the cake. This will help press out any air bubbles that may be trapped under the sugarpaste to give your cake a smooth finish. Attach the cake to the centre of the cake board with royal icing. FOR THE BUTTONS

1 Press a small ball of pink or white flower paste into the button silicone mould so that the flower paste is flush with the back of the mould (pic 1). Use a small knife to trim off any excess paste. 2 Flex the mould to carefully remove the button and leave it to one side to dry. I have used 15 assorted buttons in my design, but feel free to add more or less. 3 Use royal icing to attach five buttons on top of the cake and six around the cake board (in clusters of two buttons). Set aside three buttons to attach to the blanket and one button to add to the three-looped bow. FOR THE THREE−LOOPED BOW

1 Roll out some white flower paste thinly into a strip 50cm (20in) long. Use a metal ruler and a pizza cutter to cut the strip to 2cm (¾in) wide. Attach around the base of the cake with edible glue. Cut the strip to size with a knife – the ends should neatly touch each other. Using a small knife or the pizza cutter, cut three strips of white flower paste 2cm (¾in) wide and 5cm (2in) long. Pleat both ends of each strip. Fold each strip in half and use edible glue to join the pleated sections of each strip together. This will create three separate loops. Attach the loops over the join of the white strip with royal icing – the pleated ends of each loop should touch each other. 1

Disguise where the three loops join by adding a button to the centre with royal icing (pic 2). FOR THE PATCHWORK BLANKET

1 Using a non-stick rolling pin, roll out 100g (3½oz) shell pink sugarpaste into a rectangle about 3mm (1/8in) thick. Trim the sugarpaste to 12cm (4¾in) long and 9cm (3½in) wide. Using the no. 1 piping tip, pipe royal icing stitches around the cake on the cake board. Practise your piping skills on a board or plate before decorating the cake if you need to. Hold the piping bag in your right hand (if you are right-handed) and use your left hand to hold the bag steady. Don’t start squeezing the icing out of the bag until the tube is in contact with the cake board surface. As the icing starts to come out of the tube, lift the tube from the surface. When the icing is the length you need, stop squeezing the bag and place the icing strand down on the surface. Try to pipe the lines at equal distances apart between the clusters of buttons on the cake board. Use the same technique to pipe ‘baby’ or a name of your choice onto the top of the cake. Take one end of the rectangle in your hands and pleat it together. Leave the blanket under clingfilm until you are ready to decorate it, to prevent it from drying out. 2 To make the patchwork squares, roll out white, dark pink and pale pink flower paste 3mm (1/8in) thick. Use the 1.25cm (½in) square cutter to cut out 12 squares (six white and six pale pink). Use the 95mm (3/8in) square cutter to cut out three dark pink squares. Run the quilting tool around the edge of each white and pale pink square. Press a small rose patchwork cutter into two pale

3 Attach the hearts to the three remaining squares with edible glue. Attach the 12 squares to the blanket with edible glue. Alternate the colours from the straight edge (base) of the blanket towards the pleated section in three rows of four squares (pic 3). 4 Using a non-stick rolling pin, roll out some white flower paste thinly. Use a garrett frill cutter to cut out three rounds. Use a small knife to make a cut in the rounds. Place the rounds on a non-stick board and gently rub a cocktail stick backwards and forwards over each scalloped edge to create a frilled effect. Attach the frills to the underside of the blanket with edible glue, making sure they can be seen along the edge once the blanket is turned over. Add some frills to the top of the patchwork on the front of the blanket with edible glue if desired. To finish, attach the finished blanket to the top of the cake with royal icing.



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pink squares and one white square. Stick a small white button onto two white squares and one pale pink square with royal icing. Use a small flower stamp to emboss the three dark pink squares. Attach the dark pink squares on top of two pale pink squares and one white square with edible glue. Roll out some pink flower paste and use a plunger cutter to cut out three small hearts.


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Kids D E C O R A T I O N S Glitter glam mirrorball By Zoe Clark

2 Next spread some buttercream or ganache filling onto the cake and stick the 15cm (6in) foam board on top. You might need to trim it a little, so it fits slightly within the diameter of the cake. Spread a little more filling on top of the board and add the central cake layer. Spread another layer of filling onto the cake and add the top dome cake layer to complete the ball. Use a serrated knife to trim around the whole cake, making sure you have a neat ball shape. Turn the cake upside down and cover the base with the ganache or buttercream filling, spreading it right up to the foam board. Turn the cake the right way up and insert a long skewer into the top. This will help you to hold the cake while you coat the top half so the entire ball is covered. Once coated, place the cake in the fridge to firm up. If you are not happy with the shape or the coating is very crumby, apply a second coat of filling. Use a hot palette knife if necessary to get a smooth finish.

(1⁄8in) thick. Cut vertical strips along the sugarpaste, approximately 1cm (3⁄8in) wide. Now carefully cut 1cm (3⁄8in) wide horizontal strips across the sugarpaste to make 1cm (3⁄8in) squares of icing. Use a knife to mark a horizontal line all the way around the centre of the ball. Attach the squares to the cake, starting around the horizontal line – they should stick without needing any edible glue; if they don’t, use a small amount of sugar syrup. Stick another row of squares below the first, then work all the way around and down to the base of the cake. Use a knife to help tuck the bottom pieces into position at the base of the cake. 4 Once the bottom half of the ball is covered with grey sugarpaste squares, cover the top, working upwards from the centre in rows. Take the skewer out once you get to the top and place a square right in the centre. Trim pieces of grey sugarpaste to fit neatly around the central top circle. Use the black royal icing to attach the 10cm (4in) iced cake drum onto the 13cm (5in) iced cake drum. Thinly roll out about half of the black flower paste to 40cm (15¾in) long and at least 4cm (1½in) wide. With a sharp knife, cut two 1.5cm (5⁄8in) wide strips of black flower paste, using a ruler to guide you. Wrap each strip around the two drums and trim them to size, securing them in place with edible glue. 5 Attach the 18cm (7in) round, 10cm (4in) deep iced cake to the 23cm (9in) drum using royal icing. Roll out the remaining black flower paste into a 55x1.5cm (22x3⁄8in) strip and secure it all around the base of the 18cm (7in) cake using edible glue. Secure the ball onto the 10cm (4in) platform with royal icing and allow to dry. To apply the silver leaf, first

3 Mix the grey sugarpaste with a touch of CMC powder if using soft sugarpaste. Roll out all the grey sugarpaste to 4mm


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brush the sugarpaste with water so it becomes tacky, then stick a transfer sheet to the cake – you can start anywhere. Use a soft brush to help the silver leaf to adhere then carefully remove the backing. Once attached, use a fine paintbrush to carefully tear the leaf in-between the squares to reveal the individual ‘mirror’ pieces. Continue to apply the silver leaf all over the cake, overlapping the pieces very slightly to avoid gaps. You can cut the transfer sheets when covering smaller areas, rather than having large overlapping pieces. The bottom of the ball is most tricky – use large pieces around this area, working up towards the middle of the cake. As the cake is rounded, the silver leaf will not sit perfectly and will crease and tear a little. Cover the gaps at the end by cutting small pieces of silver leaf and sticking over the top with a little edible glue. 6 To decorate the bottom tier, thinly roll out the grey flower paste and use the cutters to cut out a variety of musical notes and the two dancers. You might need to use a scriber or cocktail stick to help tease the icing out of the musical notes. Set them aside to dry. Once dry, lay the dancers and musical notes on greaseproof paper. Paint them with edible glue, then sprinkle them with edible silver glitter. When the dancers and musical notes are completely dry, shake off any excess glitter. Once the cake is assembled in its final position, attach the dancers onto the base cake and the musical notes around the 13cm (5in) drum, using royal icing. Finish by securing some black ribbon around the base board.

Project and photography taken from Simply Perfect Party Cakes for Kids by Zoe Clark, published by David & Charles, £15.99

1 To achieve a nice round 15cm (6in) ball cake, bake three separate layers so the cake rises well and cooks quickly and evenly. Grease the ball tin or sphere baking moulds with butter and place them on a tray. You may also need to pop a tiny piece of greaseproof paper in the ball tin if it has an airhole. Divide the mixture evenly between the two spheres and the 18cm (7in) round tin. Bake for about 20-25 minutes or until cooked. Allow to cool, then wrap and chill for at least a few hours. Trim the two dome cakes so they are flat across the top. Trim around the 18cm (7in) cake with the 15cm (6in) foam board, then shave off the bottom crust and flatten the top. Sit all three pieces together to check you have a rough ball shape and trim the sponge if necessary. Don’t worry if the ball appears very slightly short at this stage, as the board and filling will make it taller. Stick the 5cm (2in) foam board to the centre of the underside of one of the domed cakes using ganache or buttercream. Turn the cake up the other way and insert three straws or thin dowels, cut to the depth of the cake, in the centre. Make sure they stay within the area of the foam board underneath.

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FOR THE CAKE 280g (10oz) cake batter 350g (12oz) buttercream or ganache 18cm (7in) round, 10cm (4in) deep cake, iced in black sugarpaste 1kg (2lb 4oz) grey sugarpaste round cake drums – 10cm (4in) or 1cm (3⁄8in) foam board, 13cm (5in) and 23cm (9in), iced in black sugarpaste TO DECORATE 4 tbsp royal icing coloured with black paste food colouring flower paste – 100g (3½oz) black, 75g (2¾oz) grey 20 edible silver leaf transfer sheets edible silver glitter SPECIAL EQUIPMENT 15cm (6in) ball tins or two sphere baking moulds (Silverwood) 18cm (7in) round tin, lined with baking parchment two 5mm (¼in) foam boards: one cut to 15cm (6in) round, one cut to 5cm (2in) round three large straws or thin dowels long skewer cutters – disco dancers, musical notes (Patchwork Cutters) scriber (optional) 1m (40in) length of 15mm (5⁄8in) black ribbon


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Pretty fierce vanity case By Zoe Clark FOR THE CAKE 25cm (10in) round, 11cm (4¼in) deep dense cake made with 10% extra flour, layered and filled with buttercream or ganache TO DECORATE sugarpaste – 700g (1lb 9oz) pink, 1.25kg (2lb 12oz) slightly paler pink flower paste – 50g (1¾oz) grey, 75g (2¾oz) black, 75g (2¾oz) pale pink, 20g (¾oz), cerise pink (or modelling paste), 5g (1⁄8oz) purple lustre dust – pink, silver, lilac or pearl black paste food colouring 33cm (13in) cake drum iced in ivory sugarpaste royal icing lemon extract or clear alcohol SPECIAL EQUIPMENT straws or dowels (optional) long metal ruler

Project and photography taken from Simply Perfect Party Cakes for Kids by Zoe Clark, published by David & Charles, £15.99

stitching tool strip cutter (Straight Frill Set 1-4) firm bristled brush 20x11cm (8x4¼in) piece of 5mm (¼in) foam board circle cutters – 4.5cm (1¾in), 3.5cm (13⁄8in) 110cm (44in) length of 1.5cm (5⁄8in) dusky pink ribbon

1 Form the case shape by cutting off a section from the round cake to form a flat base that the cake can stand upright upon. Cover the cake in buttercream or ganache and place in the fridge for 20 minutes to firm up. 2 Roll out the pink sugarpaste to 60x13cm (23½x5in). Cover the top section of the cake. Use a smoother to help the icing to stick well, then trim away the excess on both sides with a sharp knife. With a metal ruler, mark an indent just over 2.5cm (1in) into one side to show where the lid meets the base. Roll the ruler over the surface, rather than dragging it. Roll out two-thirds of the pale pink sugarpaste and cut a straight edge down one side. Lift the paste up with the rolling pin and cover one side of the bag, draping the icing over the top. Trim around the top edge. Repeat for the other side, then set the cake aside for a few hours at least to dry the icing a little. 3 To make the stamps for the leopardprint, roll about twelve different-sized pieces of pale pink sugarpaste into uneven sausage shapes. Curve them and taper the ends slightly. Flatten one side a little so they stand upright. Set aside to dry. 4 Make the handle 24 hours in advance. Roll out some pale pink flower paste to 3-4mm (1⁄8in) thick and 30x3.25cm (12x11⁄8in) in size. Trim the ends and sides to create a perfectly straight strip of icing. Fold both ends inwards and use the stitching tool to mark each end of the handle. Set aside to dry out completely. 5 Use a soft brush to dust faint stripes of pink lustre onto the sides of the vanity case. Dust splodges on the sides – these will be the centres of the black leopard-print pattern. Put some black paste food colouring into a dish and dilute with water if necessary, making it easier to paint with. Paint the flat side of the sugarpaste stamps. Stamp onto the cake around the darker areas of lustre dust to create the pattern. You can use each sugarpaste shape about five times before it becomes too soggy. Touch up the stamped prints with a soft brush for more fur-like effect. Repeat until you are happy with the amount of detail on the cake. Secure the cake onto the cake drum using royal icing. 6 Thinly roll out the black flower paste to 60cm (23½in) long. Use the strip cutter


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down one side to cut down the whole length of the paste. With a long sharp knife, carefully cut a parallel straight edge down the other side of the black flower paste. Cut in half to form two strips. Use edible glue to attach the strips to each side, placing the straight edges against each patterned side. 7 To make the handle elements, roll out half of the grey flower paste to 3mm (1⁄8in) thick and cut two 4.25x1.25cm (15⁄8x½in) pieces. Roll four tiny sausages, trim them to 1.5cm (5⁄8in) long and bend them at a right angle. Stick the handle onto the rectangular pieces of paste with edible glue, then attach them together onto the cake. Push the sausage clasp pieces into either side of the handle loop to join the grey plate, attaching them in place with edible glue. 8 To make the clasp, roll out more grey flower paste to 4mm (1⁄8in) thick. Cut two pieces 2.5x1.25cm (1x½in). Stick them onto the cake on either side of the lid opening line. Roll two more small sausage shapes, about 5mm (¼in) in length for the press clasp. Attach to either side of the main rectangular clasp piece. Paint the grey flower paste with silver lustre dust mixed with water to add shine. 9 To make the nail varnish bottle, roll a 7x1.5cm (2¾x5in) sausage shape from black flower paste. Slightly taper it at one end to form the lid. Roll a ball from the cerise pink flower paste or modelling paste and form into a fat cone shape before flattening the end to make the base. Stick the lid on top with edible glue and set aside to dry, ensuring that the lid remains in an upright position. 10 To make the eye shadow, cut a 1.25cm (½in) and a 1cm (3⁄8in) thick disc from black flower paste using the 4.5cm (1¾in) circle cutter. Shape the top edge of the thinner disc with your fingers to form the lid. Mark indents around the top edge of the base disc with a sharp knife. Cut out a 2mm (1⁄16in) thick disc from purple flower paste with the 3.5cm (13⁄8in) cutter and soften the top edge with your finger. Dust it with lilac or pearl lustre and secure the eye shadow to the base with edible glue. Stick the make-up on top of the cake board using royal icing. Finish by securing some dusky pink ribbon around the base board.

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Kids D E C O R A T I O N S

Animal print cupcakes FOR THE CAKES 12 chocolate cupcakes baked in black or brown cases TO DECORATE chocolate buttercream, ready-to-roll icing – black, white, brown, yellow, 85g (3oz) of each icing sugar, for dusting

Recipe taken from Easy Cake Decorating part of Parragon Books’ range of Love Food cookbooks lovefood


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1 Using a palette knife, spread the cupcakes with the buttercream in a smooth layer. 2 Set aside a small piece of the black icing, then roll out the remainder thinly on a surface lightly dusted with icing sugar. Place the icing on a chopping board. Using a small sharp knife, cut out small, wavy-edged shapes in varying sizes, ranging from about 1-2.5cm (½-1in) across. Make about 15 shapes and set aside any remaining trimmings. Set aside a small piece of white icing and thinly roll out the remainder as above. Lay the black shapes over the white icing, leaving a little space between each. Dust the rolling pin and roll it over the icing so the black icing is pressed into the white. Cut out circles with a 7.5cm (3in) round cutter from this black and white icing and lay them over four of the cupcakes.

ropes over the brown icing in irregular lines. Roll, cut out circles using a 7.5cm (3in) round cutter and lay them over four more cupcakes. 4 Thinly roll out the remaining yellow icing, as before. Roll half of the reserved brown icing into balls, the size of small peas. Space them about 4cm (1½in) apart over the yellow icing. Roll smaller balls of the remaining brown icing (as small as you can) and position four of these tiny balls, about 5mm (¼in) apart, around one side of each of the pea-sized balls. Roll the layered icing, cut out circles and position over the four remaining cupcakes, as before.

3 Set aside a small piece of the brown icing and thinly roll out the remainder, as above. Take the reserved black icing, a small piece of yellow icing and the reserved white icing and roll each under your fingers into long thin ropes (these can be of uneven thickness). Lay the

CakeDecoration H E A V E N Autumn 18/06/2015 09:40


Templates Here are the templates that you will need for some of the cakes in this magazine. Trace over them at this size to use in your cake decorating projects, then scale to your desired size. Rainbow fairy castle cake on page 91 (By Sandra Monger, Using Cutters on Cakes, published by Search Press)

Toy town train cake on page 92 (By Sandra Monger, Using Cutters on Cakes, published by Search Press)

Vintage rose toppers on page 42 (By Natasha Collins, The Painted Cake, published by Murdoch Books)


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l a s t

b ite

In the kitchen with...

Charlotte Neuville Charlotte Neuville of The Fashion Chef has a lifelong passion for design – after 30 years running her own fashion house, she has turned her talents to the world of couture cakes. With an eagle eye for detail and chic sense of style, she tells us what inspires her work. Read more on page 30 and 80 too.

Photography from Stylish Cakes by Charlotte Neuville with Michael Coffindaffer. Photograph © Circe Photography LLC. Published by Harper Design, an imprint of HarperCollins Publishers; © 2015 by Charlotte Neuville

When did you create your first cake and what was it? In my book, Stylish Cakes, I share my first memory of making a Buttermilk Pound Cake (I share the recipe with the readers, down to a photograph of my mother’s butter-stained recipe card! One of my greatest pleasures when my daughter was growing up, was making her birthday cake. Every year we collaborated on what she wanted, and every year, it got more and more challenging and complex. I loved every minute of it!

How and why did you decide to go from a career in fashion to being a cake designer? Baking and decorating cakes has been a lifelong passion. I am very entrepreneurial by nature; however, I knew I did not want to have another fashion design business again – I had done that once, it was an unforgettable experience that I didn’t want to challenge. I wanted to create a new business concept that satisfied both my creative drive and my love of fashion. I enrolled in the Classic French Pastry Arts programme at the French Culinary Institute and the rest is history! Are there links between these two worlds? Most definitely. When I chose to create a business centred around cake design – even though it was called The Fashion Chef – I was terrified that it meant I was leaving the world of fashion. Actually, I feel totally satisfied that I have maintained that connection, as many of my clients are from the world of fashion, and I study fashion trends as if I were still designing women’s collections! The Fashion Chef is known for its chic, modern colours, textures, and innovative design concept – that is what the brand is all about.


What did you learn when working with Ron Ben-Israel? Ron is without a doubt one of the most talented cake chefs in the world and it was such an honour to be chosen to work with him. I had the opportunity to watch countless cakes being made. We share a devotion to exacting standards, pristine surfaces, and a love of colour, among many other qualities. What are your favourite decorating techniques? The latest one is my favourite! We are always reinventing what a cake can look like, taking the cue from our customers. So many of our decorating techniques have become hallmarks of The Fashion Chef brand, like striking colour, pearlised gelatine bubbles, metallic gold and glitter accents, and beautifully delicate flowers. Do you have any tips for anyone just starting to decorate cakes? Yes! I cannot stress enough to stay neat, clean, and organised. Also, do not over-design – certainly stretch beyond the goals of your preceding cake, but make sure you practise new techniques before they adorn your cake. Can you sum up your design style? First, it’s all about a love of beauty and style. Chic, clean, pristine, fun, a twist of humour, a love of colour – it’s all part of it! My clients are my greatest inspiration. Sometimes I think I should moonlight as a detective – I listen carefully to what they are saying and what they are dreaming about. I always make sure I ask plenty of questions about their vision.

I’m like a sponge, absorbing what is going on around me! Art, film, books, nature, music – they inform my work, often subconsciously. Is there a cake you were particularly proud of creating? In December we created a seven-feet tall wedding ‘tree’ cake. The tiers were covered with intricate sugarpaste decorations that mimicked the bride’s couture Oscar de la Renta gown, complete with petite clear flowers on the sugarpaste tree branches. What was the inspiration behind your new book, Stylish Cakes? I have ALWAYS wanted to publish a book – little did I know it was going to be a cake art book! I am particularly blessed to have a very gifted editor at HarperCollins who understands me and what The Fashion Chef brand is about. I want this book to be a visual treat for the reader and an inspiration to all that one can follow ones passion at any age. How did you put it together? I am very close to my business partner, Michael Coffindaffer. It took us hours of talking, writing, editing, and refining as we are sticklers for detail. I also could never have realised this book without the inimitable skills of our photographer, Circe Hamilton. What’s the key to making your cakes taste as good as they look? One of my favourite parts of the process is experimenting with new recipes, which I usually do at home at the weekends. I also test new recipes on a select group of friends, and my design assistants. I never settle for anything that doesn’t taste remarkable. Which decorating tools couldn’t you live without? Once you get a sheeter, it changes your life! What do you have planned next? In the last year, we managed to write our first cake art book, run a growing business, and design and move to a beautiful new design studio and kitchen with much more space. We are about to open our first The Fashion Chef retail store in Brooklyn, which I am thrilled about. There’s a lot going on!

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Enter our cake competition themed ‘Children’s Stories’ The Cake & Bake Show, in association with Neff, is looking for professional, semi-professional and amateur bakers to enter their own interpretation of children’s stories. Your creation can be anything from a character in a children’s book to an iconic scene in a movie or a combination of all your favourites from over the years! Whether big or small, cupcakes to 3 tiered extravaganzas, the design will be totally up to the decorator as long as it adheres to the theme - be as creative as you like.

Calling bakers and cake decorators!

2 FOR 1


At The Cake & Bake Show, we like to celebrate the works of some of the country’s best cake designers and decorators at our Iconic & Expert Display Feature Area and we need your help! If you are an artisan cake designer, own a bakery, café’, patisserie or eatery and you’re interested in showcasing your craft or someone in your company to showcase their talent and inspire a passionate foodie audience, then this is a fantastic opportunity for you to promote yourself or your company to an audience of over 30,000 people!


Some of the perks if you get shorlisted: • 4ft x 2 ft display area – for you to build and design your display • A4 plaque including contact details & a 50-word narrative/ bio • Listing on the website page with a link to your website • Social media promotion to over a combined 320,000 followers Please visit The Cake & Bake Show website for more information. *Code applies to adult tickets only (priced at £15) and is valid until 1 August. Booking fees apply.

Don’t miss out on all the fun and baking madness! Watch our renowned baking stars demonstrate their expertise at the show, take part in skills classes, book-signings, see a wide range of cake displays and meet with hundreds of exhibitors! Visit a Cake & Bake Show in one of the following locations and dates: London ExCel 2 - 4 Oct

Manchester EventCity 16 - 18 Oct

Headline Sponsor

Edinburgh Royal Highland Centre 30 Oct - 1 Nov


Digital Media Partner

Buy your tickets online via

or call 0844 854 1364 - booking fees apply.

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Charity Partner

Make-A-Wish Charity Reg. Nos. 295672/SC037479

To Life! ur


Co g

n gi n i Br

Over 40 beautiful lustre powders to make everything twinkle, sparkle and look simply stunning! Simple to use; dust onto any surface as a dry powder to instantly transform your cakes, cookies and more.....

LIKE US, FOLLOW US! Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 Š Rainbow Dust Colours Ltd 2015

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