W ON !
PR IZ ES
£1 OVE 40 R 0
SUGARCRAFTING FROM BEGINNER TO EXPERT
OF CA KE
BEST SELLING FOR OVER
ISSUE 224 June 2017
TEA TIME BAKING FROM GBBO’S NANCY BIRTWHISTLE
9 772397 739016
£4.20 June 2017 Issue 224
16 TREND ALERT
We raise the cupcake STYLE STAKES!
HOW TO MAKE
Edible Gold Leaf
Decorate it easy, simply follow our recipe for success… MAGICAL BIRTHDAY CAKES ADORABLE CHARACTERS BEAUTIFUL WEDDING CAKES FABULOUS SUGAR FLOWERS STYLISH CELEBRATION CAKES
VINTAGE BOX CAKE
bulous range of...
Have you tried our fa
t f o S r a g u S
SugarsoftÂŽ edible flowers are soft & delicious with a delicate vanilla flavour. Each flower is individually hand-crafted. Roses are available in a variety of sizes and colours.
A quick and easy decorating solution. Also ideal for airbrushing, dusting or glitter spritzing to add the perfect finishing touch to cakes and cupcakes.
s colour le b a il ava
tel: +44 0345 601 0574
Available from all good cake decorating retailers. Find a local stockist using our online store locator. For trade enquiries, please contact Culpitt Ltd.
LETTER FROM THE EDITOR
Welcome to June Dear reader The glorious British summer starts here and we have plenty of cakes for you to recreate in celebration! If Ladies Day at Ascot is your style, you’ll love our ‘fascinator’ inspired sugar flowers from Lidia Iancu on page 48. If you crave a more rustic summer flower then why not make Ulla Netzband’s darling Dog Rose on page 44 or FMM’s simple succulents on page 74 – you can make these and serve on chocolate sponge soil with edible pebbles for a super trendy terrarium feel! If you are new to cake decoration, we have a fantastic tutorial from Carol Deacon on page 32 for you to turn a simple cake into an edible box filled with cupcakes or chocolates, the perfect homemade gift! And if buttercream is your style we have the experts from Queen of Couture Cakes, Valerie and Christina showing you a fabulous monogram cake you can pipe to suit any occasion on page 68. As a subscriber we have this month’s selection of delicious offers, exclusive to you as a thank you on page 10. Enjoy a little cake shopping on us… Inundated with summery birthday cake requests? Turn straight to Karen Keaney’s pretty magical pony cake on page 22 for equestrian fondant fans or make our incredible cover cake from Zoe Burmester on page 63 – note the divine piñata detail! Working the wedding season? We have creative cake styling from Angela Roberts with a stunning wire topper on page 12 which we are all madly in love with and an incredible Restoration Cake from history baking buff, Charlotte White on page 36. Everyone should have a regal orb on their cake, shouldn’t they? If only to enjoy the edible crown jewels! Remember to try tutorials that are more advanced than you consider yourself to be, follow our step-by-steps and you will achieve great results. If you saw our last issue with the ‘Marbled Delight’ from Sarah-Lou Smith, you’ll know how effective this technique looks and I have to say, I am hooked. I marbled my son’s birthday cake board in black and white for his oreo cake and found it so satisfying! Fantastic for more masculine cakes. What are you marbling? Enjoy the sunshine, make beautiful cakes, reward your decorating effort with delicious scones from GBBO’s Nancy Birtwhistle on page 76 and please, send me your photos and questions for our experts… we’re here to help you make, bake and decorate!
CMYK / .ai
CMYK / .ai
CMYK / .ai
Anglo American Media Ltd, publishers of Cake Decoration & Sugarcraft Magazine,Cake Craft Guides: Party Cakes, Wedding Cakes & Sugar Flowers.
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June 2017 | 3
SUGARCRAFTING FROM BEGINNER TO EXPERT
£1 OVE 40 R 0
COVER STAR! OF
BEST SELLING FOR OVER
ISSUE 224 June 2017
INGREDIENTS JUNE 2017
TEA TIME BAKING FROM GBBO’S NANCY BIRTWHISTLE
9 772397 739016
£4.20 June 2017 Issue 224
16 TREND ALERT
We raise the cupcake STYLE STAKES!
06 Market Place Open for news and reviews, tips and trends and our fantastic monthly giveaways – over £1,400 of prizes to be won!
HOW TO MAKE
Edible Gold Leaf
Decorate it easy, simply follow our recipe for success… MAGICAL BIRTHDAY CAKES ADORABLE CHARACTERS BEAUTIFUL WEDDING CAKES FABULOUS SUGAR FLOWERS STYLISH CELEBRATION CAKES
VINTAGE BOX CAKE
63 Unicorns and rainbows Continuing with the unicorn trend, this adorable pastel cake is perfect for little girls. Try the wafer paper tassel garland to add some fiesta spirit!
THANKS GO TO: Angela Roberts, Karen Keaney, Carol Deacon, Charlotte White, Ulla Netzband, Lidia Iancu, Hayley Wisken, Rhu Strand, Zoe Burmester, Queen of Hearts Couture Cakes, Natalie Porter.
4 | June 2017
10 Subscriber exclusive offers! Turn to page 10 for a page packed with great offers including discounts for upcoming shows! 20 The Great British
Cake Decorator 2017 It’s coming…could you be this year’s winner?
18 Bow and roses A beautiful cake featuring tiny roses and a large stunning bow using Rainbow Dust products that can be tailored to suit many occasions.
26 Slice of social Come join the conversation on social media, as we talk all things cake and showcase your work! 35 Katy Sue
Made with fondant and love A charming vintage fair design, perfect for garden parties this summer.
42 Summer kitchen This month’s top picks to fill your kitchen with bright and bold goodies, perfect for hosting an Ascot-inspired garden party! 47 Get the look with Culpitt:
Unicorns are a huge trend this year and are fast becoming the most in-demand theme for children’s parties. Follow these step-by-steps to create your own cupcakes! www.cakedecorationmagazine.co.uk
NEWS AND OFFERS BE THE FIRST WITH CAKE AND COMPETITION NEWS… …shop and get the best rate tickets to the shows…Turn to page 10 for this month’s subscriber bonus
57 Faux Gold Leaf A genius cake hack super chic embellishment from Shesto and Magic Colours 73 Cake classroom:
Queen Elizabeth’s wedding cake part 2 Step back in time to see how the royals of yesteryear effect the styles of today.
74 Vibrant succulent cake Succulents are a big trend for 2017 and are surprisingly easy to create in sugar. Decorate a simple bake for instant beauty. 76 Cake baker:
Lemon and caraway scones Scones are best served fresh and eaten the same day – this recipe is for six!
81 Next month A sneak peek into our July issue… 82 Last crumbs Dinkydoodler Dawn Butler shares her recipe for success…
Exclusive Tutorials 12 Watercolour wedding Be inspired by this totally on trend hand painted wedding cake with a rustic topper that can be adapted for other occasions. www.cakedecorationmagazine.co.uk
CAKE & BAKE SHOW EXCEL LONDON 6 - 8 OCTOBER AND TO EVENTCITY MANCHESTER 9 – 12 NOVEMBER
22 Elegant equestrian A pretty and elegant cake for pretty and elegant little girls! Perfect for birthday parties, with an abundance of skills to learn. TREND ALERT:
28 Blue Marble and metallics We love this design and will definitely be making in every metallic hue we can! 32 Box of cupcakes A pretty box bursting with vintage style cupcakes, ideal for parties or as a centrepiece – the choice is yours! 36 A Restoration Cake This cake by Charlotte White celebrates the return of King Charles II to London after exile, the period titled the Restoration of England, and not only focuses on the history but the man himself.
44 Dog rose (Rosa canina) Brush up on your sugarcrafting skills with this dog rose, a flower which produces pink or white scentless flowers in summer. The name given, ‘dog’, means ‘worthless’, presuming its comparison to other roses.
48 Sugar peonies Fascinator inspired sugar flowers, perfect for Ascot style bridal designs and competitions. 52 Marvellous mandala A mandala is a complex and EDITOR LOVES abstract design that is usually circular – perfect for cupcakes! The beauty of mandala is there is no end to the potential! 58 Greyson graduates Today Greyson graduates with the biggest smile! He has an internal EDITOR armature and a fantastic hand LOVES crafted face, great for perfecting your modelling skills! 68 Monogram cupcake Adapt this clever cupcake design covered in buttercream piping to any shape or number – perfect to personalise your bakes! June 2017 | 5
Open for ideas, giveaways, competitions, product news, inspiration and more…
WORTH OF PRIZES TO BE WON!
Get curvy with it!
We’re all a flutter… For this mould from Katy Sue Designs. Each mould contains three different butterfly wings plus a body. Intricately designed they will each make a gorgeous sugarcraft embellishment for cakes. Innovatively designed the mould will allow you to fold in the centre to double emboss the wing on its reverse. The incredible detail in these wings also works beautifully as Fairy wings. www.katysuedesigns.com
Create an inscription from just one cutter, no need to cut individual letters to create your message. This versatile range consisting of three words, You&Me, Mr&Mrs and Love will add a romantic and elegant touch to your wedding and other celebration cakes. Easy to use, the unique design of these cutters means they can be used flat as a side design on a cake or cake board, or dried over a cylindrical shape to create curved words that can be used as a cake topper. Add lustre dust, gold/ silver spray or edible sparkles to complete the look. There are five sets of these curved words to be won! www.fmmsugarcraft.com
TOTAL VALUE WORTH
The Essentials… Wedding season is upon us, and what more could you want to kick-start the celebrations other than a free 2.5kg pack of Renshaw Celebration Ready to Roll Icing. We have twenty-two to giveaway! www.renshawbaking.com
TOTAL VALUE WORTH
TOTAL VALUE WORTH
Two Little Lovebirds Win yourself a set of two beautifully detailed lovebird stencils, perfect for weddings and anniversaries. Create stunning cupcakes and cookies or use as part of a design on a larger cake. Decorate with either royal icing, buttercream or various shades of edible dusts. Remember, don’t be afraid to use a bit of artistic licence. These lovebirds look wonderful in a myriad of hues. We have ten to giveaway! View Lindy’s fantastic range of cake decorating products at www.lindyscakes.
6 | June 2017
TOTAL VALUE WORTH
Handmade roses from The Craft Company
Visit The Handmade Fair for FREE!
SugarSoft® have introduced a brand new collection of purple, violet and lilac roses to add to their highly popular range of edible decorations! Each of their SugarSoft® roses have been individually handcrafted to achieve a professional look and give wedding cakes a beautiful finish every time. The roses are completely edible with a unique creamy texture and delicious light vanilla flavour designed to complement any cake type. For extra colour or sparkle, they can also be enhanced using lustre dusts, edible glitter sprays or airbrush colours. Available in a variety of colours and sizes ranging from 13mm to 63mm, our SugarSoft® roses are a must-have for cake decorators of all skill levels, from beginners to professionals. To celebrate the launch of their new ontrend range of colours, we’re giving away a set of 38mm SugarSoft® Roses in Lilac to six lucky winners! You can view our full range of SugarSoft® roses on www.craftcompany.co.uk
After another successful Handmade Fair in 2016, this September sees the return of the lifestyle event for its fourth year, with Kirstie Allsopp and a host of new Fair ambassadors set to inspire guests and get their creative juices flowing. Joining Kirstie at the three day event will be a mixture of returning favourites including Annie Sloan, alongside some new, high profile faces – set to be announced very shortly – as well as high profile brands including Swarovski. The Fair will return from the 15th-17th of September at The Green at Hampton Court Palace and we have ten pairs of entry only tickets to giveaway. www.thehandmadefair.com
TOTAL VALUE WORTH
Bag yourself a premium set of paintbrushes
TOTAL VALUE WORTH
We have one of Rosemary and Co’s finest quality handmade artist’s brushes which are perfect for hand painting onto cakes, to give away! “It’s not just a brush, it’s an experience. A ritual. It’s life changing and it’s your life.” www.rosemaryandco.com
£300! Win quality cutters from Kit Box KIT BOX are renowned for their quality and creativity. This month they are giving away four sets of lovely Bird cutters. Each set consists of six designs inspired by the vintage style that is so popular and current. The four lucky readers will receive one complete set comprising of a Hummingbird, Wren, Swallow, Blue bird, Blue tit and last but not least ‘the Robin’. Each set is worth £33.00 and is handcrafted in their Somerset workshop from quality stainless steel. See more products at www.kitbox.co.uk
TOTAL VALUE WORTH
June 2017 | 7
WIN a Rainbow Dust Bundle
The Cake & Bake Show is back! The UK’s biggest baking event is returning to ExCeL London 6 - 8 October and to EventCity Manchester 9 – 12 November. The show is brimming with all things baking, decorating and sugarcraft. Gain insight from celebrity experts including 2016 Great British Bake Off winner Candice Brown, plus previous GBBO winners and baking experts. Stock your shelves with the latest baking equipment from top exhibitors, and be wowed by the spectacular and exquisite display tables, plus many more treats for your taste buds! If you think you have what it takes to win this years coveted Cake Competition, with an exciting Best of British theme, visit the main website www.thecakeandbakeshow. co.uk for details how to enter. It’s a fabulously sweet day out and the icing on the cake is our exclusive 2-4-1 offer!* Hurry book before 20 June with code CDS241. Call 0844 854 1364 or visit www.thecakeandbakeshow.co.uk to book your tickets now! T&C’s: *241 offer applies to adult priced tickets and is based on the door rate. Offer closes Friday 20th June. Transaction fee of £1.75 per order applies. The offer is subject to availability, doesn’t apply to tickets already booked and cannot be used in conjunction with any other offer.
This month, Rainbow Dust are giving one lucky CD&S reader the chance to win an incredible twenty seven items from their range in stunning vintage and pastel shades. Just have a look at what you could win! www.rainbowdust.co.uk • Paintit-Click Twist Brush - Pastel Pink • Paintit-Click Twist Brush - Pastel Yellow • Edible Food Pen Black • Edible Food Pen Bright Gold • Edible Food Pen Mink • Edible Glitter Gold • Edible Glitter Ivory • Edible Glitter Pastel Green • Edible Glitter Pastel Lemon • Edible Glitter Pastel Peach • Edible Glitter Pastel Pink • Edible Glitter Silver • Metallic Food Paint - Pearlescent Ivory - 25ml • Metallic Food Paint - Pearlescent Peach – 25ml • Progel-Caramel • Progel-Cream • Progel-Peach • Plain and Simple Lavender Drop Lustre Dust • Plain and Simple Salmon Lustre Dust • Silk Pearl Blush Pink Lustre Dust • Silk Pearl Pacific Blue Lustre Dust • Silk Ivory Shimmer Lustre Dust
2 FOR 1 ON ALL TICKETS
EXCLUSIVELY FOR CDS READERS
Fantastically neon ribbon
TOTAL VALUE WORTH
Win yourself a set of BRAND NEW neon ribbon from FantasticRibbons.com. Perfect for adding pizazz to your cake board, the lovely people at FantasticRibbons.com have kindly given us ten sets of all five zany colours to giveaway. See their incredible range at www.FantasticRibbons.com
Entering our giveaways for a chance to win is simple: Visit www.cakedecorationmagazine.co.uk. Closing date for entries is 6th June 2017. Good Luck!
8 | June 2017
HOW TO WIN!
GET YOUR 22â€“28 MAY 2017
Seven-year-old Emilie has had a bone marrow transplant at Great Ormond Street Hospital as part of her treatment for acute myeloid leukaemia. She really enjoys baking!
Hold a bake sale and help transform the lives of seriously ill children. bakeitbetter.org Great Ormond Street Hospital Childrenâ€™s Charity. Registered charity no. 1160024.
Fantastic Subscriber News & Offers THE CAKE & BAKE SHOW RETURNS WITH A SWEET TICKET DISCOUNT FOR CDS SUBSCRIBERS! EXCEL LONDON 6 - 8 OCTOBER AND TO EVENTCITY MANCHESTER 9 – 12 NOVEMBER
The show is brimming with all things baking, decorating and sugar craft. Gain insight from celebrity experts, stock your shelves with the latest baking equipment from top exhibitors, and be wowed by the spectacular exquisite display tables, plus many more treats for your taste buds! To celebrate the unbelievably creative and talented cake artists and sugarcrafters out there, we are inviting you to put your best cake creation in front of a high profile panel of judges and thousands of visitors for the chance to win a top prize! The Cake Competition has 10 | June 2017
a ‘Best of British’ theme this year, to find out more and enter visit www.thecakeandbakeshow.co.uk The icing on the cake is our exclusive £7 subscriber offer (saving upto £10 off tickets!)!* Hurry book before 20 June with code CAKESUB7. Call 0844 854 1364 or visit www.thecakeandbakeshow.co.uk to book your tickets now! T&C’s: *£7 offer applies to adult priced tickets booked in advance. Offer closes 20th June. Transaction fee of £1.75 per order applies. The offer is subject to availability, doesn’t apply to tickets already booked and cannot be used in conjunction with any other offer. Calls cost 7p per minute plus your access charge.
ACHIEVE SMOOTH EDGES WITH THE LATEST SHARP EDGING TOOLS FROM ORCHARD PRODUCTS Orchard Products is a Sugarcraft tools manufacturing company manufacturing the finest sugarcraft tools in the UK for over 30 years. Their latest edition addition Sharp Edging Tools are designed to give sharp edge to, semi naked, buttercream, ganache, etc. covered cakes a sharp top edge. These tools are made of stainless steel, and come in two sizes, 100mm (4in) deep and 150mm (6in) deep, allowing for a sharp edge to the top of the cake up to 6 inches deep. HOW TO To create a sharp edge, simply place the cake on a turn table, cover the cake with desired soft covering and spin the cake against the Sharp Edging Tool. Dipping the Sharp Edging Tools in warm water will assist the process easier. Orchard Products are offering the pair at an introductory price of £14.40 (RRP £20) online at www.orchardsugarart.co.uk
In association with Cake Decoration & Sugarcraft Magazine
ARE YOU OUR WINNER?
We are delighted to invite you to enter our second Cake Decoration & Sugarcraft competition. This year’s theme is fairytale. Whether you are new to cake decoration and sugarcraft, or a seasoned professional, we want to showcase you- the best of British cake artistry. Watch this space to find out what you can win as our crowned Great British Cake Decorator, or as one of our chosen 10 finalists.
For more competition details, rules and regulations and entry form, visit www.greatbritiskcakedecorator.co.uk The competition opens 4th May 2017 and closes 1st September 2017. The entry fee is £5 and a winner will be chosen by public vote. Sponsored by
LOOK FORWARD TO A BONUS SUBSCRIBER TUTORIAL ON THESE PAGES! www.cakedecorationmagazine.co.uk
June 2017 | 11
WATERCOLOUR Wedding Hand painted cakes and rustic toppers are totally on trend and we will be adapting this cake to suit any occasion we can this summer.
Angela Roberts THE LITTLE ISLAND BAKER
You will need EDIBLES:
• 15 x 15cm (6 x 6in) (double height), 20 x 12.5cm (8 x 5in) cakes • 2.4kg white sugarpaste • 1g green sugarpaste • 100g flower paste • 50g royal icing • yellow gel food colouring • edible paints: brown, green • lustre dusts: green, bronze • petal dust: green moss • edible glue • water • cornflour duster
EQUIPMENT: • flexi smoother • non-stick rolling pin, large and small • 25cm (10in) cake drum • smoother • wide flat paint brushes • dusting brushes • palette for paints • small palette knife • kitchen roll • 28, 18 gauge green floral wires • pipe cleaners • tweezers • wire cutters • bone tool • small cup for water • candle • kemper tool • non-stick board • small daisy plunger cutter (PME) • foam mat • small cel stick • brown and green floral tape • perspex sheet • polystyrene block • ribbon: green, yellow • double-sided tape • posy picks x 3
12 | June 2017
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1 Cover the cake board and cakes
2 Prepare royal icing. You want it
with white sugarpaste. Use the flexi smoothers to create sharp edges and assemble the cakes. When covering a double barrel cake use a paste that has added gum. It costs a little bit more but the paste is easier to handle and the finish is worth it! Let them dry overnight.
to be very stiff and a little more textured than for piping. Even add more icing sugar to get the textural effect. Using a palette knife, smear patches of texture on the top tier.
3 With a small amount of paint,
4 Using quite a lot of water to create
use the paint palette to make two or three shades of each colour, using water to thin the paint. Using a brush per colour and stipple patches of colour on the cake.
a watercolour effect, blend the colours in places. Allow colours to drip a little to add to the watercolour effect. Use damp kitchen roll to rub off patches of colour if needed and build up colour in other areas to achieve a variety of tones.
5 Repeat this on top of the lower tier and then load a single drip with water on the edge and allow it to run naturally down the cake. Hold clean kitchen roll where you want the drip to end. Repeat with both colours all around the cake. Leave paint to dry overnight. ➜ www.cakedecorationmagazine.co.uk
p12-16_Angela Roberts.indd 13
June 2017 | 13
6 Take a few 28 gauge wires and cut to 5cm lengths. You will need about fifty daisies, so cut this many stems.
7 With tweezers, form a small hook at one end and then bend this over to form a flat end.
8 Take a small amount of flower paste and add yellow food colouring. Roll out a thin sausage and pull off tiny 2mm balls. You can make these in small amounts to stop them drying out too fast.
9 Take one wire and with wet fingers dampen the wire below the hook. Hold just the hook over the flame of the candle. Quickly push the hook into a yellow ball, it will melt the sugar. You should see a little smoke as you bond them together.Â
10 Hold the ball and wire in one hand and use the kemper tool to prick the surface of the ball to make it look like a daisy centre. Repeat steps 9 and 10 for all flowers.
11 Take a small ball of flower paste, dust a non-stick board with cornflour and roll it out very thin. With the daisy plunger cut out a few flowers. Wiggle the cutter as you do this and then rub the edge of the cutter in your palm or with a finger for a clean edge. Place under the perspex to keep them from drying out.
12 On your foam mat take a flower
13 Attach the stem and centre by
14 Take two pipe cleaners and
and using your small cel stick, thin the petals with the round end. They will naturally curl if you start in the centre and move outward. Place the stick in the centre of the flower and make tiny circular movements to lift the petals.
dabbing a little edible glue in the middle of the flower and poke the stem through the petals slightly off centre (this is how the wire sits underneath.) Hold the flower petals gently between your thumb and finger to shape and secure the petals to the stem. Make a hook at the end and dry upside down.
use the template to help form the lettering. Form the letters as you would do as if you were writing the word. Fix the places where the pipe cleaners meet by twisting them together. Feel free the fold pipe cleaners back on its self to achieve the right look. Cut off loose wire ends.
14 | June 2017
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15 Cut two 7.5cm pieces of 18 gauge green wire. Bind with brown floral tape on the first leg of the ‘N’ and the last leg of the 'W’, then completely cover all the exposed pipe cleaner. Leave a piece of tape loose from the curled ends of the letters and twist this together to taper the end. Work with small pieces, smooth the tape with a bone tool to remove ridges but still keep it branch-like.
16 Either hold the letters or place the wires into a polystyrene block. Take tiny amounts of green sugarpaste. Dot edible glue on the upper edges of the letters and using a kemper tool, press and drag the paste to give a mossy effect. Let it dry a little then dust with a little moss green petal dust and green lustre. Dust the branches slightly, just to highlight areas.
17 Make a few daisies using the method before but leave out the stem, just attach a yellow centre to the petals. Place a dot of edible glue where you would like to place a flower on the moss areas and carefully place it down. Use the pointed end of the cel stick to push it in place. Repeat the previous steps to make the ‘&’ symbol and ‘Forever’. Add 18 gauge wire to the long leg of the ‘&’ and the ‘F’, ‘e’ and ‘r’.
18 Take seven 18 gauge wires and tape them together with green floral tape to form a circle. Leave about 7.5cm off the ends so they overlap. You will need to make two sets of wire circles.
19 Now wrap green floral tape around the ends of the wire and leave quite a long trailing bit of tape for the end of the wire to twist into grass. You can completely cover the wires with tape if you wish. Again smooth the tape down. Bend the wires to give natural movement.
20 Take a dusting brush and a piece of kitchen roll. Pour a tiny amount of moss green dust onto the kitchen roll, load the brush and colour the tape for a natural effect or to bend any exposed wire. Twist the two circles together to form a grass wreath. Twist a few wires together or fix with a little floral tape.
21 Bend the supporting wires of the ‘Forever’ so they sit parallel and bind them to the grass wreath you have made with floral tape. Again use dust to blend and colour the tape in. This June be a little bit fiddly!
22 Now take three daisies and twist together the ends of the wires. Have the heads at different heights.
23 Using green floral tape, attach
p12-16_Angela Roberts.indd 15
these flowers at different points all around the grass wreath. Add single ones to fill in spaces and keep them equally spaced apart. June 2017 | 15
24 Take a powder brush and dust green and bronze lustre dust in the corresponding coloured areas of the water coloured tier. Highlight the textural areas to lift the colours of the cake.
25 Measure and attach a green ribbon to base of the first tier using a dab of royal icing. For the cake board edge, I used a yellow ribbon first then the green to finish. Wrap double-side tape all around the board and attach the ribbon to it. Then measure the green ribbon. Add tape to the back of this and fix it in place.
26 Time to assemble the cake. Use posy picks to insert the wires into the cake and for the topper, angling the picks inwards slightly. Fill with a little white sugarpaste and push them into the cake. Push the wires in by hand or ease the wires in with tweezers if this helps. Bind the daisy wreath around the back of the cake with floral tape and twist the wires together making sure the words are central. CDS
16 | June 2017
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Three great ways to add colourful designs to your cakes:
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Paints Easy to use with filled brush tip
25g foil sealed pots
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Check out the full Colour Splas
Find a local stockist using the store locator on www.culpitt.com
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For trade enquiries please contact Culpitt Ltd.
Available from all good cake decorating retailers
BOW and Roses Pretty dainty details to make any cake sweet.
You will need EDIBLES:
• 15cm (6in) and 20cm (8in) round cakes (baked and cooled) • cake decorator’s glaze (Rainbow Dust) • edible glue (Rainbow Dust) • buttercream • pearl white and pearl crushed pine edible silk (Rainbow Dust) • glaze cleaner (Rainbow Dust) • rose plain and simple edible dust (Rainbow Dust) • frosty blue edible glitter (Rainbow Dust) • pink and grey ProGel food colour (Rainbow Dust) • rejuvenator spirit • premium white cover paste (Renshaw) • royal icing (Renshaw) • white flower and modelling paste (Renshaw)
EQUIPMENT: • 28cm (11in) round 12mm cake board • 20cm (8in) and 15cm (6in) round 1mm thin cake board • dowels • dusting brush • knife • 15mm length pale pink and silver ribbon • palette tray • mix and match side design cutter set patchwork cutters • small brush
18 | June 2017
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1 Moisten your cake board, using a clean damp cloth. Colour approximately 500g of white sugarpaste using pink ProGel. Roll out your pink sugarpaste and cover your cake board, trimming any excess. Using a knife, mark out a woodgrain effect onto the board. Dust over the marked woodgrains with rose dust, then brush back over the grains with a rejuvenator spirit. Leave to dry. 2 Colour approximately 1500g of sugarpaste using grey ProGel and knead until even in colour. Place each cake onto a same size thin board, using a little buttercream underneath to hold the cakes in place. Split and fill each cake with buttercream, then add a thin layer over the sides and top of each cake. Cover each cake with the grey sugarpaste and leave overnight to firm. 3 Place the 20cm cake onto the woodgrain effect board, setting this towards the back and using royal icing to secure in place. Dowel and stack the top tier, using royal icing over the dowels to secure in place. Secure a length of ribbon around each of the tiers, with royal icing. 4 Colour white flowerpaste using pink ProGel, leaving a small amount set aside for later. Roll out the pink flowerpaste and cut into two equal strips for the bow and a smaller strip for the centre. Pleat both ends of the two bows and secure each one together with edible glue to create a loop effect. Insert pieces of kitchen
paper or sponge to help hold them in place. Pleat both ends of the centre bow and wrap this around the centre of the bow ends, securing with edible glue. Leave this to dry firm. Brush over with pearl white dust to lustre. 5 Using the left over pink flowerpaste and a ‘Love’ cutter, cut out the word and place around a curved former, making sure you keep the bottom of the word as straight as possible. Once dry, brush with frosty blue, mixed with cake decorator’s glaze. Leave to dry. Make sure you clean your brush with a glaze cleaner after use. 6 Roll out white flowerpaste onto your work surface, using Trex. This helps to hold the paste onto your work surface, enabling you to roll the paste out as thin as possible. Grease your rose cutter with Trex and cut out enough shapes to cover both tiers. Leave to dry on a flat surface. 7 In a palette tray, mix together the rose dust and rejuvenator spirit and paint the two areas of the inner part of the rose. Mix a tiny amount of the rose dust with pearl white to then paint the outer petals. Finally, mix the pearl crushed pine with rejuvenator spirit to paint the leaves. Once dry, secure onto your cake with a tiny dot of royal icing. 8 Secure your finished bow and ‘Love’ wording onto your cake with royal icing. Attach the silver ribbon around the cake board, using a craft glue stick to secure in place. CDS www.cakedecorationmagazine.co.uk
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June 2017 | 19
ELEGANT Equestrian This is such a pretty and elegant cake, perfect for a little girls birthday especially one who loves ponies! There are lots of skills to learn, a really useful woodgrain effect and some simple but very effective painting techniques!
Karen Keaney ROSES & BOWS CAKERY
You will need EDIBLES: • 12.7 x 10cm (5 x 4in) ganached cake • 15 x 15cm (6 x 6in) ganached cake • 1.25kg duck egg blue sugarpaste (Satin Ice, I mixed a tiny amount of Satin Ice turquoise sugarpaste into white Satin Ice sugarpaste to achieve this colour) • 250g white sugarpaste (Satin Ice) • 50g white chocolate or candy melts • petal dusts: light baby pink, petal rouge, apple green, brown, gold (Magic Colours) • non toxic food safe glitter • edible alcohol • tylose powder • edible glue EQUIPMENT: • 20cm (10in) cake board • horseshoe and horse head cutter (cakescookiesandcraftsshop.co.uk) • rolling pin • smoother • ruler • Dresden tool • paint brushes • paint palette • kitchen paper • parchment paper • freeze spray (DinkyDoodle) • palette knife • cake pop stick • 7mm pink ribbon • 15mm duck egg blue ribbon • glue stick
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1 Add half a teaspoon of tylose
2 Transfer the horse head to a piece
powder to 300g of the white sugarpaste and roll out to 4mm thickness. Cut out the horse head shape using the horse head cutter.
of parchment paper. Dip one end of the cake pop stick into edible glue and insert into the neck with of the horses head as shown. Make sure the cake pop stick goes threequarters of the way into the head. Leave to dry.
3 Using the horseshoe cutter,
4 Cover the 25cm (10in) cake board
cut out the horseshoe shape from the same piece of sugarpaste. Transfer to some parchment paper and leave aside to dry.
with duck egg blue sugarpaste and smooth with your smoother and leave to dry. ➜
Top Tip White chocolate or candy melts make an excellent, super strong and quick drying glue. www.cakedecorationmagazine.co.uk
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5 Cover the 12.7cm (5in) cake with duck egg blue sugarpaste and leave to one side to dry.
6 Cover the 15cm (6in) cake in
8 Make a brown wash by mixing a little brown dust into some alcohol. Paint the sides of the cake with it, leaving the top white.
9 Use a paper towel soaked in a little alcohol to wipe off the outer layer of paint leaving behind the darker grooves.
white sugarpaste and use the ruler to create the wooden panels by impressing lines all around the side of the cake, in 5cm (2in) intervals.
7 Use the Dresden tool to make lines down the woodgrain. All of the lines should be vertical. Leave to dry for thirty minutes or until a crust has formed on the icing.
10 Once the horse head is dry, paint it using the gold dust mixed with a little edible alcohol.
12 Paint the outline of the horseshoe with the edible gold paint mix. No need to be too neat, we are aiming for a rustic effect.
11 Before the paint dries, sprinkle the horses head with edible glitter. 24 | June 2017
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It is better to paint on a dried iced surface as this reduces the risk of damaging the cake. www.cakedecorationmagazine.co.uk
13 Mix the pale pink dust with some alcohol and paint irregular shaped circles all over the horse shoe and the 12.7cm (5in) tier.
14 Next mix the dark pink with some alcohol and paint a smaller irregular circle inside of the pale pink one. Try to make each one slightly different as this will give a better look at the end.
16 Once dry, dowel and stack the
17 Melt the chocolate or candy melts
cake. Insert the horse head topper into the 12.7cm (5in) cake, using needle nose pliers to help you if necessary.
to a spreadable consistency. Flip the horseshoe on its front and use the palette knife to spread the chocolate on the calks (bottom and on the top two prongs) of the horseshoe.
18 Position the horseshoe on the 15cm (6in) tier and spray â€˜freeze sprayâ€™ on the chocolate to solidify the chocolate quickly.
19 Tie the pretty 7mm pink ribbon around the base of the 12.7cm (5in) tier and glue the 15mm ribbon around the 25cm (10in) board. CDS
15 Mix some green dust with alcohol and paint tiny leaves each side of the flowers on both the 12.7cm (5in) cake and the horseshoe. Leave to dry, it doesn't take long as alcohol evaporates very quickly.
Top Tips Always inform your customer of inedible materials used, e.g. glitter on the topper. www.cakedecorationmagazine.co.uk
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CMYK// .ai /.ai .ai CMYK CMYK
Slice of Social Come join the conversation and show off your skills, let’s talk cake!
We love to showcase the amazing cakes our readers have made and kindly sent in. This month’s slice is no exception, you are a talented bunch!
Julie Rogerson Julie’s Cake in a Box
Lulu Goh Sweet Endings
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Lawson Omoruyi WOW! Cake Enterprises
Denise Reeves Glass Slipper Cakes
Monika Kwasniewska Sugar Fairy and Her Wand
Bernie Green Yummy Crummy Cakes
From beginner to expert, we love to see the fantastic creations our readers have made. If youâ€™d like us to feature your work on these pages, please post pictures of your cakes to either our Facebook or Twitter pages. www.cakedecorationmagazine.co.uk
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BLUE MARBLE and Metallics
Ever made your own gold leaf? It’s so easy and looks fantastic paired with our favourite moody blues and this simple ‘heart’ technique for fantasy flowers. A must make for your occasion cake repertoire!
Emma Burrows You will need EDIBLES: • 1 x tall 20cm (8in) cake dowelled and ready to cover • 1 x tall 15cm (6in) cake ready to cover • airbrush colour: gold (Magic Colours) • gel colours: navy and ice blue (Magic Colours) • 1.5kg sugar paste • 50g of modelling paste or flower paste EQUIPMENT: • strong tin foil • tweezers • fine paint brushes only used for food • heart cutter 5-6 cm • ball tool • foam pad • petal veiner or cocktail stick • edible glue • cutting wheel or sharp knife • flower pick • green florist tape • small star piping tip • white ribbon • flower forming cups (or tin foil cups) • 6 x of 22 gauge green florist wire • 40 stamens • 25cm (10in) cake drum/board
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1 Lightly scrunch and flatten a piece
2 This will need a few hours to dry
of kitchen foil. Place a generous blob of Magic Colours airbrush gold paint in the centre and spread with a spoon to cover the foil.
completely at room temperature, but will then peel away from the foil in small pieces of edible ‘leaf’.
3 Colour a walnut sized piece of
4 Roll out from the sides and top
modelling or flower paste with Magic Colours navy. Thinly roll out a small piece, dip the end of a wire into edible glue and it place onto one end then fold the paste back over to cover the wire.
of the wire to thin the paste, being careful not to roll over the wire, then cut out the heart shape. The wire should be nearly at the top of the petal.
5 Roll veining tool over petal or a cocktail stick to create some light ridges. Lift petal onto foam pad and gently thin edges with a ball tool half on and half off edge of petal.
6 Gently bend the wire to curve the petal and place in the flower forming cup. Repeat for all five petals and leave to dry overnight. ➜
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7 Take the last wire and bend a small hook in one end. Dip the hook into some edible glue and cover it with a small piece of modelling paste. Give it a slightly pointed tip and texture it with a star piping tip then paint it gold and leave to dry.
8 Dip and paint the stamens with
10 Take the sugarpaste and divide it into four. Slightly flatten one piece and add two spaced apart drops of Magic Colours navy Pro gel. Cover this with another piece of the sugarpaste and fold the paste over a few times to move the colour slightly. Repeat this with the ice blue colour and the last two pieces of sugarpaste.
11 Combine the two and gently
13 Cut away excess marbled sugarpaste from the large cake to cover the smaller cake.
14 Use the cut away sugarpaste
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the gold paint and leave to dry on a piece of foil.
twist and stretch the paste a few times. It is important not to overwork the colour at this point. When you roll it out the colour will spread.
to cover the top tier. Knead until the colour has fully mixed (this should be the perfect colour to compliment your marble), then roll out and cover the 15cm (6in) cake. Reserve the excess to cover the board.
9 Edge the petals with a little gold and add some lines to the centre of the petal following the lines of the veiner.
12 Roll out to cover the 20cm (8in) cake, check both sides of the sugarpaste to see which you prefer then cover the large cake.
15 Begin attaching the gold flakes to the cake following the pattern of your marble. Dip the tip of a fine brush into edible glue and use this to pick up and place the flakes onto the cake. Do not over wet the brush as this could damage the flakes. www.cakedecorationmagazine.co.uk
16 Continue placing your homemade gold leaf until you are happy with the finish.
17 Roll a piece of modelling paste 3cm wide and tall enough for your smaller cake. Paint this with edible glue and apply the gold flakes. Once dry, Use a cutting wheel to trim the edges and stick to the front of the smaller cake.
18 Roll out the remaining paste into a strip long enough to cover the exposed board and trim one side with a cutting wheel.
19 Dampen the board with a paintbrush and a little water and apply the paste joining the ends at the back.
20 Cut a piece of florist tape in half along the length and wrap the wire of the flower centre. Bend the stamens halfway up and wrap these onto the centre wire a few at a time.
21 Arrange the stamens with tweezers so they are evenly spread out.
22 Attach the petals one at a time evenly around the centre, overlapping them slightly.
23 The finished flower should be open and even. Insert the posy pick into the large cake and secure the flower into it with a little modelling paste if necessary to secure. Add some ribbon to the board to finish. CDS
Alternative finish Recreate this cake in light grey marble with rose gold or pink marble with metallic dark pink or silver for equally stunning ocassion designs! www.cakedecorationmagazine.co.uk
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This pretty box of vintage style cupcakes would make a lovely centrepiece for a summer tea party as well as a stylish birthday cake. If you are a bit pushed for time, use chocolates in the top of the box instead of cupcakes for an equally stunning effect!
Carol Deacon You will need EDIBLES: • 20cm (8in) round cake • 7 cupcakes (or as many as you need to cover the top of the cake) • buttercream • 275g (10oz) blue sugarpaste • 700g (1lb 8oz) pink sugarpaste • 100g (3 ½oz) white sugarpaste • a tiny bit of green sugarpaste • food colour: pink, green and gold • edible balls: gold and silver • 3 tbsp royal icing EQUIPMENT: • 20cm (8in) thin round cake board • 25cm (10in) round cake board • rolling pin • small sharp non-serrated knife • palette knife • tape measure • smoother • silicone mat* (optional) • paint brushes (fine and medium) • piping bag • no. 2 nozzle • plunge blossom cutter • 50cm (20in) ribbon for lid • 81cm (32in) ribbon for base
TO MAKE YOUR BOX OF CUPCAKES 1 Moisten the thin cake board and cover it using 150g (5oz) blue sugarpaste. Trim and neaten the edges and place to one side to firm up.
2 Fill and buttercream the top and
3 Roll up the sugarpaste like a
4 Moisten the exposed cake
loose bandage and stand upright. Unwind around the cake then place the cake to one side to firm up. Use scrunched up clingfilm to provide internal support if necessary.
board with water and roll out 100g (3 ½oz) white sugarpaste into a long thin strip. Lay the strip around the cake allowing it to fall into folds as you go. Trim and neaten the edges.
sides of the cake. Ideally keep the height of the cake no more than 5cm (2in). Knead and roll out 600g (1lb 5oz) pink sugarpaste and cut into a thick strip approximately 63cm x 8cm x 1cm (25in x 4in x 1/3in).
5 Paint a simple floral design around the sides of the box with green and pink food colours. Practice on a scrap of fondant first if nervous. ➜
*Silicone mat shown in step 6 is Laci Cupcake Mould from Crystal Candy
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What a stunning cake to give. I want one Ed x
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6 Roll out approximately 30g (1oz) sugarpaste per cupcake and cut out a thick disk about 6cm (2 Â˝in) in diameter. Stick one onto the top of each cake with a little dab of buttercream. If using a silicone mat, roll directly onto the mat then peel the sugarpaste off and cut out a disk. Pick out the detailing with a little edible gold food colour.
7 Use royal icing to pipe squiggles all over the top of a cupcake. Alternatively pipe lines across the top of the cake and finish with edible gold balls.
8 To create a crisscross effect, press lines into the sugarpaste with the back of your knife. Cut out a disk and stick onto the cake. Stick an edible silver ball on each line intersection with a tiny dot of royal icing.
9 To make simple roses, roll a tiny bit of pink sugarpaste into a strip then
10 Use a plunger cutter to make
roll it up like a bandage.Tweak the top of the rose to create the petals. Create tiny green sugarpaste almond shapes for the leaves and press a line down the centre. Arrange and stick onto the centre of the cake.
and stick a cluster of blossoms onto the centre of a cake. Paint simple leaves and wavy lines around them with green food colour and finish with a few white royal icing dots.
11 Stick a strip of ribbon across the lid of the box. Make a bow and glue in place with a dab of royal icing.
12 Arrange the cakes in the box. Place two 30g (1oz) white sugarpaste ovals towards the rear of the box to help support the lid. Glue the lid in place with a couple of dots of royal icing. CDS
Paint nautical stripes and spots or stars for a more masculine finish and top with co-ordinating cupcakes or nautical shell chocolates! 34 | June 2017
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ADVERTORIAL: MADE WITH FONDANT & LOVE
VINTAGE FAIR Delight You will need EDIBLES: • 15cm (6in) cake • 25cm (10in) board • colours: bluebell, caramel and apple green (Sugarflair) • colour: pink (Wilton) • 1300g cream/ivory fondant • a small amount of flower paste • cornflour • edible glue EQUIPMENT: • paintbrush • rolling pin • sponge/star piping tip • wooden skewer • cocktail stick • 6.5 in circle cutter KATY SUE DESIGN MOULDS: • bunting alphabet • alpha pots • Creative Cake System: medium ruffle and rope borders
1 Cover your cake with 500g of fondant. Let it sit a little. 2 Take your food colours and dilute each with a little cooled boiled water. Use the caramel to paint your scene of the inside of the tent. Let this dry before you use the other colours. 3 Colour 130g of fondant apple green and attach it to the board with a little cooled boiled water. Add texture with either a sponge or star piping tip. Colour 25g a darker shade of caramel and add it as the path. 4 Roll out 350g of fondant to a rectangle 6 x 19 in. Attach it to the top edge of the cake with edible glue. 5 Take approximately 60g of fondant and make a small dome for the top of the cake, just at the centre. Take the skewer and push it through the centre of the dome and www.cakedecorationmagazine.co.uk
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cake. Roll out 80g of fondant and cut out a 6.5 in circle. Make a small hole in the centre and thread it over the skewer and glue it to the top of the cake. 6 Take your ruffle mould and dust it lightly with cornflour. Using 100g make a frill to go around the top of the cake covering the joins of the tent, attach with a little edible glue. 7 Using 30g of fondant coloured with a little caramel colouring, and dusting the mould again first, make a rope using the finest of the three sizes on your Rope Borders mould. 8 Using a little edible glue attach the rope around the frill, and four more sections gluing them to the side of the cake under the frill and to the edge of the board. Add two more to the main cake to make the rope for the bunting. 9 Dust your Bunting mould make your chosen message from flower
paste and glue to the cake under the rope. Lightly paint the letters. Make two extra bunting flags and glue them back to back around the skewer. Paint the flower detail on the bunting flag. 10 Colour some flower paste deep caramel and make four sections of plant pots with the flower pot and flower mould. Glue them back to back to make two solid pots. Insert a halved cocktail stick into each and glue a few leaves and flowers tinted with apple green and pink using the same mould. Glue them to the grass in front of the tent. Trim the board with your chosen ribbon. CDS This cake has been created and decorated by Zoe Smith of Bluebird Cakes using Katy Sue Designs Moulds. Please visit www.katysuedesigns.com to see more inspirational designs June 2017 | 35
A RESTORATION CAKE
Charles II (1649 – 1685) and The Restoration (1660) Never has one single cake been so special to me. Okay, except perhaps my wedding cake! I have made no secret of my interest in all things relating to the Restoration – even naming my cake company after this period of history. Who does that?
Charlotte White RESTORATION CAKE
You will need TO MAKE THE ORB: • 50g sugar florist paste • 20 gauge white florist wire • edible glue • foam mat • 2 x cakes baked in 15cm (6in) (small) hemisphere tins • 250g of classic buttercream (recipe on my website www.restorationcake.com) • 1kg white sugarpaste • airbrush kit (mine is from Squires Kitchen) • airbrush paint: gold pearl (Dinkydoodle Designs) • jewel silicone mould • 100g sugarpaste with 1tsp CMC powder added • edible paints: cherry red, juniper blue-green, blueberry dark blue and grape violet (Squires Kitchen) • paintbrush • 250g royal icing • disposable piping bag fitted with a coupler • no.4 Wilton piping nozzle • pearlescent lustre: pearl silver sparkle (Cake Lace) • edible glaze or Shell and Shine (Dinkydoodle Designs) FOR THE CAKE: • 15, 20 and 25cm (6, 8 and 10in) cake tiers, mounted on a 30cm (12in) cake drum, covered in blue sugarpaste, and dowelled for stacking (I used Bluebell by Squires Kitchen) • white edible sugar lace mix (Cake Lace) • Cake Lace damask mat • soft silver ready-made lace mix (Cake Lace) • vintage bows mat (Cake Lace) • no.6 piping nozzle (Wilton) • bead mould (Wilton) • piping gel • paintbrush • gold 15mm ribbon
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This cake is made to celebrate the return of King Charles II to London on 29th May 1660, his 30th Birthday. After the execution of his Father at the end of the English Civil War, Charles spent many years in exile where he absorbed the opulent surroundings of foreign courts as a King without a crown. Rather than focusing on the history, I am choosing instead to tell you about the man; I have read countless historical biographies of Charles II, devoured guilty pleasure historical fictions, and watched every film or television romp that I could get my hands on. You probably know King Charles II as the Merry Monarch, a womaniser, a playboy.To some extent, this reputation is accurate. What you may not know about Charles II is that he founded The Royal Society for the further exploration and study of science, permitted women to act on theatre stages for the first time, and founded Royal Hospital Chelsea to care for wounded and elderly veterans, the first time this provision had been made in England. The King’s personal interest in science, technology, and art as well as his empathy for his subjects resulted in huge progress in the time that he spent on the throne. I am completely bewitched by this period of our history and the stories that I have read from it. If the Puritan Interregnum under Cromwell’s military rule was sepia tones, then the Restoration was England in brightest Technicolor. I have always imagined the return of King Charles II to have been much like the moment Dorothy walked into Oz from Kansas! In his diary, Pepys writes of the fountains of London flowing with wine on the day that the King rode triumphantly to the Palace of Westminster. I would love to have been amongst the revellers on that day, cheering the return of beauty in and of itself and for its own sake to my country. Yes, this was a time in which the court was famously decadent but it was reading about King Charles II and this era that inspired the words which became the mission statement of my business; We believe in beauty, love, and delicious cake And what in this world is more worth living for than this?
1 Begin preparing your round cake tiers by covering in blue sugarpaste and allowing to dry overnight. I coloured my paste using Bluebell by Squires Kitchen, which has a lovely grey tone to it. You should also cover a 30cm (12in) cake drum, trimming the edges neatly as if you were trimming pastry away from a pie dish. At the very start of this project, you should cut the shape of the cross from sugar florist paste, insert a length of 20 gauge florist wire (dipped in a little edible glue) from the bottom to the centre point, and allow to dry flat on a foam mat. 2 To make your orb, bake two cakes in small hemisphere pans (grease the tins, line the bottom with a small circle of baking parchment, and allow your cakes to cool completely before attempting to turn them out). Fill the tins much higher than you would with regular cake tins, as you want the baked cake to fill the entirety of the tin to get the best final spherical shape. Trim away the risen part of the cake from the tin to get a level half-sphere. 3 Once completely cool and trimmed, spread the rounded sides of your hemisphere cakes with a little buttercream and cover with white ➜ www.cakedecorationmagazine.co.uk
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sugarpaste. Allow these to dry overnight. For a flawless finish, use an airbrush to spray gold lustre paint onto both hemisphere cakes. I used gold pearl by Dinkydoodle, which is wonderfully sparkly though follow the instructions regarding stirring and shaking the bottle. Give the cakes a thin coat of paint and allow to dry for fifteen minutes between coats – my finished cakes had four coats. 4 Whilst hemisphere cakes dry, there are other elements of the orb you can work on. You will need to make thirty rectangular jewels using a jewel mould. Use sugarpaste mixed with CMC powder to make a reliable modelling paste and leave your jewels to dry for an hour before painting in jewel tones using edible food paints. I gave my jewels two coats of coloured paint before painting the outer edges with a pearlescent lustre. Once completely dry, spray jewels with Shell & Shine edible glaze and let dry. 5 For the main cake, work from the bottom tier upwards, first securing the 25cm cake to the
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30cm cake drum with a little royal icing. The decoration on this tier is inspired by the loops of ribbon and lace that adorned the King’s coronation robes. Spread soft silver Cake Lace into the vintage bows cake lace mat, filling only the eight largest strips. Bake in the oven until dry (follow the manufacturer’s instructions but look for the sections to feel dry to the touch and lift away from the mat easily). You will need to repeat this three times to make sufficient ribbon loops for the cake. 6 Use a small dot of royal icing to fix one end of lace ribbon to the top edge of your 25cm cake before pulling the bottom end up to meet the top, again fixed with a little
royal icing. Smooth any excess royal icing away with your finger and repeat around the circumference of the cake. Alternate larger ribbon lengths with smaller ones for a varied look. 7 For the 20cm and 15cm tiers, work white Cake Lace into the damask Cake Lace mat. I have used two of the designs available on this mat; the largest section and the middle section. Bake until dry to the touch and allow to cool for five minutes in the mat before turning face down onto baking parchment and removing the lace. If you think about peeling the mat away from the lace rather than visa-versa, you will have a much better success rate.
Top Tip Cake lace is not hard to use, you just need to become accustomed to how it looks and feels when it is ready and this may take a little practice. Sometimes, getting it really wrong a few times is the best way to learn! You will need two lengths of both sections to wrap the cake. www.cakedecorationmagazine.co.uk
8 The best way to prepare a sugarpaste covered cake for sugar lace is using a cake steamer – a light steaming around the surface of your cake will make it damp and tacky, allowing you to simply press the lace gently against its surface. If you notice any unstuck bits of lace later, a damp paintbrush can be used to re-dampen the cake and the lace pressed gently. Never wet the lace itself as this is asking for trouble. Trim the very edges of your lace sections to create the illusion of one continuous length. Fix the largest damask lace section to the bottom edge of your 20cm tier. Repeat the process in step 9 to add the middle damask lace section to the middle of your 15cm tier. 9 When your hemisphere cakes are dry to the touch, you are ready to assemble the orb. Begin by pushing a length of dowelling into the middle of your 15cm tier, right down to the drum beneath. I trimmed an inch off of my dowel, making it 28cm long, but you should compare the depth of your cake to the depth that your orb will www.cakedecorationmagazine.co.uk
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be. The dowel should go through most of the orb without poking out of the top at all. 10 Push one of your hemisphere cakes down onto the dowel so that it is fully impaled and forms the bottom half of your orb. Spread a little buttercream onto the cut cake exposed and sandwich your second hemisphere cake on top. The dowel should hold both halves of cake solidly together and tether them securely to the 15cm tier. 11 Use marzipan spacers to roll out a 60cm (24in) length of white sugarpaste, trimming it into a 2.5cm (1in) width ribbon using a pizza wheel. Paint the underside with a little piping gel and fix around the middle of the orb, trimming any excess. Roll a second 25cm (10in) length and lay this over the top of the orb. Allow to dry for thirty minutes before painting with gold lustre – I gave the strips four coats with a five minute drying time between coats, painted on using a paintbrush to prevent any colour finding its way onto the blue cake below. Whilst you are painting
with the gold lustre, you should also paint the (now completely dry) cross for the top of your orb. It will need four coats to match the tone of the orb. Ideally, painting this at the same time as the strips around the orb will make the most of your time. Standing the cross in a block of florist’s oasis will enable you to paint both sides at the same time. 12 Fit a disposable piping bag with a coupler and fill with a few spoons of white royal icing. Use a no.4 Wilton nozzle to pipe a line of beads around the edges of the strips on your orb. Hold the piping nozzle at a 45° angle and squeeze until you are happy with the size of the bead. Drag the nozzle along the line and repeat with another bead, covering any trail of royal icing with the next bead. Allow to dry completely. 13 Change to a no.6 Wilton nozzle and pipe a large pearl between each lace ribbon on your 25cm tier. To pipe a pearl, hold the nozzle straight against the cake with a few millimetres between the two, squeezing gently until you are happy with the size of the pearl. ➜ June 2017 | 39
At this point, you should stop squeezing and pull the nozzle away from the cake. Any peaks in the pearl can be flattened with a damp paintbrush. Allow to dry. 14 Use royal icing to glue your painted jewels onto the strips around the orb. Every other jewel should be a blue jewel and they should be evenly spaced. 15 Any remaining jewels should be glued with royal icing to the 15cm tier, in between the main damask designs. 16 Use the no.6 nozzle to pipe one large pearl in the centre of the cross and one large pearl on the very edge of the top three arms of the cross. Use the no.4 piping nozzle to pipe small pearl decorations on the cross. You will need to mirror the pattern of these pearls on the reverse side of the cross and leave to dry completely. 17 Assemble the cake with a little royal icing to secure each tier on top of the one before. You will need to be super careful when lifting the 15cm tier with the orb attached onto the rest of the cake but it is doable!
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18 Trim the bottom edge of each cake tier with a line of sugarpaste beads made in a bead mould. Once these are pressed out of the mould, they should be placed immediately in position, secured with a little piping gel. Allow fifteen minutes to dry. 19 Use blue edible paint to paint the central pearl of the cross, both sides. 20 Mix a pearl lustre paint together using pearlescent lustre dust and edible glaze. Paint this lustre onto any white beading to bring the pearls sparkling to life. 21 Roll a small ball of sugarpaste, rolling your finger on one side of the ball to make a teardrop. Stand teardrop, pointing upwards at the
top of the orb. After five minutes, this can be painted with grape violet edible paint. Allow a further five minutes to dry then glaze. 22 Trim the wire of your cross as necessary and push down through the purple jewel into the orb. You can wrap the wire in florist tape if you are concerned but, as the wire I used is already wrapped in paper, I was far from worried in this instance. 23 Finish the cake with a gold 15mm ribbon wrapped around the 30cm cake drum. I wrap my drum edge with double-sided tape and fix the ribbon with a little extra tape to secure an inch of overlap. Serve with wine and women and cheers of God Save King Charles! CDS www.cakedecorationmagazine.co.uk
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Summer kitchen This month’s pick of bold and bright treats to compliment your summer party table.
Neon bright Inject some colour onto a plain iced cake with these brand new neon ribbons. Available in blue, green, pink, yellow and orange in both satin and organza, they are ideal for a cake board trim. You can purchase ten rolls for just £15 with 7m on a roll, or £2.50 for a single roll. Visit www.fantasticribbons.com for more information.
Causing a stir! These flamboyant flamingo sticks in five different colours are sure to cause a stir at your cocktail party! Perfect for tropical drinks, a set of five costs £10.50 available from https://shop.nationaltheatre.org.uk/flamingo-stirsticks.html
Fabulous feathers Create realistic fabulous feathers especially for Ladies Day using this two piece mould, which is a unique idea from the Elisa Strauss Collection. When using this cutting and embossing set, both sides of the medium are cut and embossed at the same time! It costs £11.99 from www.thecakedecoratingcompany.co.uk.
A drop of colour Shake it! Add some flavour to your table with this watermelon salt and pepper set, £16. Available from https://shop.nationaltheatre.org.uk/ watermelon-salt-and-pepper.html
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Meringue Drops are little drops of handmade meringues in a kaleidoscope of stunning colours. These mini meringues are the creation of sweet treat innovators Flower & White and are perfect for snacks, gifts, or for creating spectacular desserts - the list is endless. Suitable for vegetarians and naturally gluten free, as well as fat free or low in fat. Available from www.monkhousefoodanddrink.co.uk.
Serving a treat Use this cabbage leaf plate as a platter tray or even as a decorative statement. The cabbage leaf dish may be small but it will create a big impact. They cost £14.99 and £8.99 respectively, from www.oakroomshop.co.uk.
Keep covered Keep your fabulous outfit protected while you are the hostess with the mostest by wearing this lemon ditsy floral apron. Available for £14.50 from www.kitchenscookshop.co.uk.
Pick of the bunch Every party needs the perfect finishing touch. These flower cake picks can be placed in cupcakes or other party nibbles. £2.50 for a set of 12, available from www.candleandcake.co.uk.
For your tipple Flower power Add a touch of flower power with this Secret Garden partyware range from Collier Campbell. Based on a vintage design, the collection includes paper plates and napkins in vibrant and bold colours. The napkins are available with an ivory or black background in a pack of 20, costing £3.75 from www.colliercampbell.com.
Pretty pink floral paper straws to finish off your favourite tipple while you are attending Ladies Day! A 30 pack costs £2.99 available from www.candleandcake.co.uk.
Touch of glamour Adorn your glamorous bakes with feathers using this large cake lace mat by Claire Bowman. £28.96 from www.thecakedecoratingcompany.co.uk.
Full of flavour Compliment your summer party with flavours full of zesty punch. These dairy and gluten free natural flavoured icing sugars cost £3.49 for 500g available from www.sugarandcrumbs.co.uk. Lots of other flavours available!
June 2017 | 43
This flower produces beautiful pink or white delicate scentless flowers in summer. The rather unkind term ‘dog’ means ‘worthless’, presumably by comparison with the cultivated roses, but we love their wild beauty. 01
Ulla Netzband You will need EDIBLES: • flowerpaste: pale melon and pale green (A Piece of Cake) • petal dusts: primrose, edelweiss, lemon, vine green, moss green, pink and red • satin dust: bridal white • eggwhite
EQUIPMENT: • heart cutter 332 (Tinkertec) • calyx cutters R11A, R12 (Orchard Products) • rose leaf cutters, green set (JEM) • Christmas rose petal veiner (Squires Kitchen) • large briar rose veiner (Squires Kitchen) • florist wires white 20, 26, 28, 30, 33g • florist tape nile green • emery board • dressmaker pin • fine sharp scissors • various dusting brushes • soft pad • lacemakers cotton (A Piece of Cake) or internet
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FOR THE CENTRE 1 Wrap the cotton around two fingers around forty times to create a loop. 2 Take it off your fingers and tie a short 33g wire onto one end twisting the wire firmly around the cotton. 3 Using third width tape bind in a 20g wire, grasping the base of the cotton but leave a tiny piece of the 20g wire exposed inside the loop. 4 Using small sharp scissors, cut the loop open and slightly angle the cottons. With the emery board roughen up the tips of the cotton and dip into eggwhite. Leave to dry
and separate the cottons with a pin.
5 Make a mixture of primrose
and edelweiss dust. With a flat paintbrush, dust the cottons. 6 Form a minute ball of pale melon paste. Roll tip into a blunt point and form a tiny platform around base. Impale with a little eggwhite onto the short piece of 20g wire which was left uncovered inside the loop. Leave to dry and colour the centre piece with a little vine green. 7 Add a little eggwhite to the tips of the stamens and dip the tips into lemon dust to make the pollen. 8 Using tweezers, curl the tips in towards the centre. ➜
FOR THE PETALS 9 Roll out some very pale melon paste leaving a centre ridge to take a 28g hooked wire. Cut out a heart shape and insert the hooked wire around two thirds up the petal.
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10 Place the petal into the Christmas rose veiner and indent the centre. 11 Using a cocktail stick, let the edges fall back slightly. You will need five petals for each flower.
12 Tape five petals around the stamen centre making sure that the last petal is underneath the others on either side of it. 13 Dust the base of the petals with primrose and the tips with pink dust. June 2017 | 45
SUGAR FLOWERS 15
TO MAKE THE CALYX 14 Roll out pale green paste leaving a little pimple in the centre and cut it out with the R11A cutter. 15 Place the calyx onto the soft mat. With the Dresden tool or plain cutting wheel mark a centre vein onto each sepal. 19
16 With fine scissors, make fine cuts into some of the sepals to create fine hairs. Two sepals with two cuts, two without and one with one cut. 17 Put the calyx back onto your soft mat. With your ball tool, starting at the very tip of each sepal, curl them back. Attach the calyx to the flower
head. Add a little glue to the centre of the calyx and attach the sepals so that they sit between each petal. 18 Using a flat brush, dust the inside of the calyx with bridal satin dust and the outside with moss. Dust the tips with red dust.
TO MAKE THE SMALL BUDS 19 Form a small ball of pale melon paste into a little teardrop. Insert a 30g wire into the broad end and secure firmly to the wire. 20 Using your wheel, mark the bud into five sections. Colour the tips with red petal dust and bind the wire with quarter width tape. 21 Roll out some pale green paste leaving a little pimple in the centre as done before for the flower. Cut out using the R12 calyx cutter and snip the sepals as done for the flower. 22 Again using a little glue attach the calyx behind the flower but this time leave all the sepalsâ€™ upright, closely attached to the bud and just letting the little red tips show.
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FOR THE LEAVES 23 Roll out green paste and lay a 28g wire over the paste. Fold the paste over and re-roll. Cut out the largest leaf. 24 Soften the edges and vein in the briar rose veiner. Cut out two leaves with the next size cutter, carry on in this way until you have seven leaves in total. Each set is a size smaller than the previous one. Tape the leaves with a little quarter width tape.
TO ASSEMBLE 25 Start with the largest centre leaf, taping in an extra 28g or 26g wire for extra strength. Then add in the next two slightly smaller leaves sitting opposite each other and carry on in this fashion. Finish off with the two smallest leaves. 26 Using a flat brush, colour the centre veins with lemon dust and the outer leaves with moss green. Spray the leaves with Fabilo spray or paint on quarter strength confectionersâ€™ glaze. CDS www.cakedecorationmagazine.co.uk
GET THE LOOK
Unicorns are a huge trend for 2017 and are fast becoming the most in-demand theme for children’s birthday cakes and cupcakes. Follow our simple step-by-step guide below to find out how to make your own colourful unicorn cupcakes
You will need
EDIBLES: • white (Cake Star) modelling paste • gold metallic modelling paste (Culpitt) • Colour Splash Dusts - bright blue, violet, sunflower, blush and white • gold dragees • cupcakes • buttercream
EQUIPMENT: • polycarbonate savoy piping nozzle (FMM) • piping nozzle (PME) • piping nozzle (DecoPac) • clear disposable piping bag • cake decorating kit (Cake Star) • curved leaf plunger (Cake Star) • blossom plungers (Cake Star) • white baking cases (Culpitt) 1 Start by colouring your buttercream with the Colour Splash white dust. This will give you a pale base to colour against. 2 Colour equal portions of your white buttercream with your remaining dusts in bright blue, violet, sunflower and blush. 3 Insert the different nozzles into your piping bags and fill with buttercream. Use the PME piping nozzle bag with yellow, the DecoPac nozzle with blue and the FMM polycarbonate nozzle with blush and then again with violet. 4 Randomly pipe rosettes and shells with all four colours, as pictured. 5 Roll out your white Cake Star modelling paste to a thickness of approximately 2mm. Using the largest of the curved leaf plungers, cut out two per cupcake. 6 Cut off the points of the large curved leaf for ears then carefully round off the edges as pictured.
7 Repeat the previous step using your gold metallic modelling paste and the smallest of the curved leaf plungers. 8 Lay the small gold curved leaf pieces on top of the large white pieces and stick in place. 9 Gently nip the bases of the ears to curve them, as pictured. 10 Roll out more white modelling paste and use the two smallest plunger cutters to cut out blossoms. Indent the middles
of each with your ball tool and stick a gold dragee in place using edible glue. 11 Roll a cylinder (approximately 8 x15mm) of gold metallic modelling paste and roll into the shape of the unicorn’s tapered horn. 12 Using the veining tool, mark out the twists in the unicorn’s horn by gentle rolling the horn under the tool until the lines are deep and defined. 13 Carefully position the ears and horn into the buttercream and finish with blossoms. CDS
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June 2017 | 47
If you crave Ascot glamour this summer you’ll love this striking floral display. Perfect for weddings and as a competition piece.
Lidia Iancu You will need EDIBLES: • burgundy flower paste (Beau) • white gum paste (SatinIce) that I have coloured according to my needs a day ahead • edible glue • vegetable fat • cornflour bag • petal dusts (EdableArt) o • 90 proof alcohol to dilute dusts
EQUIPMENT: • foam pad • non-stick rolling pin • Dresden tool • X-acto knife • big metal ball tool • scissors • pliers • light green wire gauge 26 and 28 for the leaves • white wire gauge 26 and 28 for the petals • 3 pieces gauge 18 for each flower stems • green florist tape • wired stamens • petal and leaf veiners (I usually make my own from a natural petal or leaf using ‘Silli’ which is a great food grade silicone different sizes flat brushes usually one for each base colour)
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1 The carpels: cut a wire into quarters, then use the pliers in order to make a small hook at one end. Roll a little bit of pale green paste beween your fingers to make it pliable. Then insert the wire through it while pressing and rolling at the same time, in order to make a reversed drop like shape. Make at least four of these, each tip of it rolled outwards. Set them to dry. 2 If you love working in detail, cut the tip of some of the carpels in two, and insert a very thin rolled bit of bright pink coloured paste in the middle of them. This stage is valid
for very opened Peonies only.
3 Once they are dried, draw some burgundy dots on the carpels then tape them together. Attach a bunch of stamens around, tape these together as well using green tape cut in two lengthwise. 4 Mix a few drops of alcohol with Dogwood red colour powder and do about half an inch beneath the stamens tip. Set them to dry. 5 We are going to show a freehand technique for the calyx, or the sepals. Roll three pea size balls of green paste. Dip a cut wire into some edible glue then insert it ➜ www.cakedecorationmagazine.co.uk
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June 2017 | 49
through the paste. Secure the paste at the base, thin the bottom half down leaving the tip rounded. Take the ball tool and press the upper half with circling movements, then slightly go down in a line along the wire. Make sure to thin the edges. Make three pieces. Colour them with Spring green dust colour and set them aside. 6 Repeat this step three more times, but make them thin and elongated this time. If your sugar peony is a very opened one, add some Dogwwod red spots on the edges. 7 Roll a big pea size ball of white paste between your fingers. Insert the wire through it, then roll the paste up keeping the end rounded. Using the big metal ball go down once about quarter of an inch in order to thin it. Then enlarge it, frill it and roll it. 8 Another way of doing it is to use the smallest of the cutters in the Sunflower Sugar Art pack. And
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follow the same steps as above.
15 Attach the sepals, interlacing a
ten pieces around the central one on the wire. Make as many wire as you wish, then tape them together. This will be the centre of your open Peony. Set it then to dry before dusting it. 10 A way of dusting it is using a little bit of Honeysuckle colour dust at the base of your carpels, plus a little bit of Dogwood red or Peony colour here and there on the frilling edge. 11 For the outer petals make one round of five followed by another five of a bigger size. 12 Cut them, secure a 26 gauge wire in each petal. Thin the edges and enlarge them as shown in the picture above. 13 Pass each petal through the silicone veiner, emboss them and set them to dry for at least one hour. 14 Start attaching the petals around the frilled ones following the next scheme: 3-2-3-2.
short, round one followed by a long one. Set the flower to dry. 16Another type of Peony, another approach for the carpels (frilled centre). I have used a polistyren bulb. Roll some pink gumpaste around it and let it get some air for about one hour (or overnight). 17 Roll some pink gumpaste very thinly. Take the smallest petal cutter in the set, cut between twenty-five and fifty pieces. 18 Roll each one then attach them on the bulb starting from the middle out. 19 While the centre is drying cut between five and seven petals with every cutter shown above (Framar Cutters). The biggest size on the outside. 20 Dust some of the petals with Pink Peony dust, pass them through the veiner and then set them to dry. In order to do so, try to keep the â€˜cuppedâ€™ shape of the petals, especially for those flowers that are not completely open.
9 Attach a minimum of eight to
Top Tip Refer to images of real life flowers to assist with your colour dusting.
21 Attach the lightly dried petals around the frilled carpel following at least the next pattern of petals: 3-23-2. Another way is 4-3-4-3 and so on. 22 Dust some lighter or darker colour onto the edges of the petals in order to give them a more natural look. You can add some darker dots or splashes of colour to the frilled middle following an irregular pattern. 23 Roll about an almond size green paste then cut it with the leaf cutter. Pass it through the leaf veiner. Insert a wire into a little bit of sugar glue then into the cut leaf shape. Secure the end of the leaf then set it into the silicone mold. Press lightly, take it out. Pass the metal ball around the edge of the leaf in order to thin it. Make as many as you consider you need. 24 Using some spring green colour start dusting the young leaves. Use rainforest for bigger, older leaves. Add some burgundy or rich burgundy colour on the edges, shape them and set them to dry. CDS www.cakedecorationmagazine.co.uk
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June 2017 | 51
CUPCAKE CLEVER FROM FABRICAKE
A mandala is a complex abstract design that is usually circular in form. In fact, ‘mandala’ is a Sanskrit word that means ‘circle’ which is ideal for cupcake designs. Mandalas generally have one identifiable centre point, from which emanate an array of symbols, shapes and forms. This design can be created using seven cupcakes or many more, the beauty of Mandala is that there is no end to the design potential.
Hayley Wisken You will need EDIBLES: • 7 cupcakes • 300g white sugarpaste (Renshaw) • 500g buttercream • 200g royal icing (Saracino) • 125g modelling paste: hot pink (Saracino) • icing sugar for rolling out • edible lustre dust: silver (Rolkem) • quick dry essence (Rolkem) • concentrated dust food colour: black (Rolkem) • icing whitener (Wilton) EQUIPMENT: • 25cm (10in) round cake drum • double-sided tape • 15mm wide pink ribbon • rolling pin • textured rolling pin (optional) • sugarpaste smoother (PME) • sharp knife • serrated knife • mini palette knife (PME) • palette knife (PME) • scissors • teaspoon • wide artist brush • small no.2 artist brush • tiny no.00 artist brush • disposable piping bag (Fabricake) • parchment paper or pre-made paper piping bags • no.1M piping nozzle (JEM) • no.2 piping nozzle (PME) • no.1 piping nozzle (PME) • adult colour book • pencil • 2 x 70mm acrylic disc • 70mm circle cutter • foam pad (Fabricake)
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1 Roll out the white sugarpaste to
2 Using a smoother, ensure the
a thickness of 2-3mm. Dampen the cake drum with a little water and lay over the rolled sugarpaste.
sugarpaste is flat with no air bubbles. If an air bubble appears it can be burst with a scriber needle and buffed away with the smoother.
3 Using a textured rolling pin,
4 Mix equal quantities of metallic
emboss the fresh sugarpaste with a pretty design. Start from one end of the drum and work across in one smooth movement to the other end - this must be done while the sugarpaste is soft to prevent the design from cracking. Trim off the excess sugarpaste with a knife as you would a pie crust.
silver edible dust and quick dry essence until it becomes a thin, silky consistency and brush over the sugarpaste using a wide artist brush. If the consistency is too thin another coat may be required, but ensure the first coat is completely dry before applying the second coat so as not to cause streaks.
5 Once the silver paint is completely dry, stick double-sided tape all the way around the cake drum before peeling away the backing and attach the ribbon. Cut to size with sharp scissors. ➜
CUPCAKE CLEVER FROM FABRICAKE
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Top Tip Piping gel or glaze work well to adhere sugarpaste to cake drums.
June 2017 | 53
CUPCAKE CLEVER FROM FABRICAKE
6 From an adult colouring book, choose a design. Take an acrylic disc and position it over the design then draw around the disc with a sharp pencil. Using sharp scissors, cut your design out.
7 Place the acrylic discs over the
8 Make a small piping bag from
design ready to start piping, ensure the discs are clean and dry with no grease.
parchment paper and cut the tip off, on an angle with sharp scissors then place a no.1 piping nozzle in the bag.
9 Mix royal icing up to soft peak
10 Fill the piping bag with no more
11 Begin piping the design directly
consistency, this is when its strong enough to hold its shape but soft enough for the peak to bend over slightly.
than one teaspoon of royal icing. Fold in the sides first then the excess down to form a tightly filled bag with the paper folds acting as a lever.
onto the acrylic disc. Squeeze the piping bag gently until the icing begins to come out then touch the icing down on the start place and keeping even pressure, pull the piping bag up to create a string. The higher the string the more control there is over the direction of the royal icing.
12 Any joins can be blended in using a damp artists brush. This can also be used to remove any mistakes or broken lines.
13 Continue piping until the
14 At this stage the piping does not
designs required are complete. These will need twenty-four hours to dry completely.
have to be neat as these piped acrylic discs will be used as embossers. It is a good opportunity to practice before the final design is piped.
15 Roll out modelling paste to a thickness of 2mm, carefully use the pre-piped disc to emboss a design onto the modelling paste. Press firmly enough to make it visible but not too hard that it damages the piping work. Using a 70mm circle cutter, cut around the design.
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Top Tip To remove any grease from your acrylic discs, wipe over with lemon juice on kitchen paper.
CUPCAKE CLEVER FROM FABRICAKE
16 Emboss and cut one detailed
17 Lift the embossed discs
18 Colour the remaining royal icing
design for the centre cupcake and a further six of a matching design for the remaining six cupcakes.
carefully using a mini palette knife, onto a foam pad to dry.
a light grey colour using a very small amount of black concentrated dust food colouring. Dust colouring works better than liquid colouring as it does not alter the consistency of the royal icing. Mix well with a teaspoon until a silvery grey colour is achieved.
19 Using the same method as
20 Colour the buttercream grey using a small amount of whitener and a small amount of black. Mix well with a spoon but avoid over beating as this will cause the buttercream to split.
before, use the embossed design as a guide and pipe directly onto the modelling paste disc until all seven discs are complete. Leave to dry for around an hour. Using a no.00 artist brush carefully paint the silver mixture onto the piped lines.
21 Level all of the cupcakes so they have completely flat tops, with a serrated knife. A tomato knife works perfectly for cutting sponge cakes.
22 Crumb coat all seven cupcakes. Ensuring all of the sponge is covered will help keep the cupcakes as fresh as possible.
23 With all seven cupcakes prepared itâ€™s time to start piping: fit a disposable piping bag with a no.1M piping nozzle and fill with the grey buttercream.
24 Start in the middle of the cupcake and work outwards towards the edge. Pipe anti-clockwise round the cupcake and work inwards to create a flat swirl.
25 Fill piping bag with no.2 nozzle and icing. Apply a royal icing to bottom of cupcake and position on cake drum.
26 Continue piping and positioning all seven cupcakes on the cake drum closely so they form a flower shape.
27 Place the toppers carefully on top of each cupcake, positioning them so the design flows. CDS
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June 2017 | 55
CUPCAKE CLEVER FROM FABRICAKE TEMPLATES
For more design inspiration, cake supplies and featured Rolkem colours, visit Southend's largest sugarcraft shop and cake school www.fabricake.co.uk for Cake Makers By Cake Makers...
WIN! BRING YOUR CAKE FOR A FOODIES FESTIVAL BAKE OFF TO WIN A KITCHENAID! I am thrilled to be hosting the Cake & Desserts Theatre at Foodies Festivals up and down this country this summer. Last year, I met so many keen bakers that I wanted to offer you the chance to get involved with a Foodies Bake Off! Yes, if you bring your best bake to me in the theatre, you could WIN a KitchenAid Mini. Entries will be judged each day of the show with the overall winner announced on the final day. There will be a Foodies Bake Off AND a KitchenAid Mini at very show this summer. How exciting is that? Charlotte White x
For full details and how to enter visit www.foodiesfestival.com 56 | June 2017
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FAUX GOLD LEAF with Magic Colours Now you can add an elegant edible gold leaf effect to all your cakes and bakes with this simple and inexpensive technique using Magic Colours Airbrush Metallic Colour range…
You will need • Your choice of metallic colour from Magic Colours Airbrush Metallic Colours • tinfoil • teaspoon • tweezers • edible glue • paintbrush
1 Lightly scrunch and flatten a piece of strong tin foil. Pour approximately two teaspoons of Magic Colours airbrush gold paint onto the foil and spread with a spoon.
2 Leave it to dry for a few hours at room temperature, or pop it in the oven for twenty minutes at 60°. Once completely dry, gently flex the foil to release the gold leaf.
3 Remove from the foil with tweezers and apply to your cake with a paintbrush and a little edible glue CDS www.cakedecorationmagazine.co.uk
Visit www.shesto.com to purchase Magic Colours and view our full range of cake craft items.
%llic 20 e m ta
off urs airbrush coloe d co with
*20% discount is valid for airbrush metallic colours only. Discount will be applied to all Magic colours airbrush metallic colours at the checkout on orders processed through shesto.com and completed before midnight on the 16th July 2017. Discount is valid for retail customers only.
June 2017 | 57
Happy and proud as he worked so hard to get this degree, today Greyson graduates with the biggest smile. Standing about 20cm/8in high he has an internal armature and hand crafted face.
Rhu Strand PIMP MY CAKE
You will need EDIBLES:
• 200g black modelling paste (Saracino) • 200g light grey modelling paste (Saracino) • 40g skin tone modelling paste (Saracino) • small amounts of modelling paste in white, university colours, shirt and tie colours and red (Saracino)
EQUIPMENT: • 2mm aluminium armature wire: 18cm (7in) x 1 and 25cm (10in) x 2 • 3mm aluminium armature wire: 29cm (11½in) x 1 • 2 x 12mm (¼in) screws • 15cm (6in) cake drum • superglue (optional) • scalpel • Dresden tool • boning tool • small ball tools • FMM scriber tool or similar pointed tool • circle cutters: 9cm (3½in) / 6cm (2¼in) / 5cm (2in) • eggshell foam • paint brushes • colour dust: cappuccino and pink • metallic colours: blue and black (Rainbow Dust) • food colour mixed to a paint consistency for hair • wafer paper • Fabriliquid • edible glue • extruder gun with grass nozzle
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1 Bend the 18cm long 2mm
2 Place a mark at the head twist
aluminium armature wire in half and pinch the end to make a sharp fold (top of head) twist to 4cm. Bend excess head wire out to the sides (shoulders). Mark the 25cm long 2mm wires at 11cm.
with the 11cm end out along the shoulder. Twist the shoulder and arm together and bend other free end down. Repeat for other arm. Twist the bent body wire together at 6cm for the hips.
3 Centre the 3mm wire onto the body
4 Cover the board. Pose the figure,
and wrap wire around the legs. Bend at hips to a total width of 3cm and at the shoulders to a distance of 4cm. Make a loop at the end of the 'legs' and bend to a right angle with pliers.
one foot in front of the other then fix to the board with screws – add superglue if needed and cover screws with paste.
5 Roll two 4g sausage shapes, taper with square toes and flatten one end. Use the stitching tool to add detail. Cut a slice from the back and use for the heel. Slice down the back and wrap around the leg armature then smooth the cut together. Support front foot with folded paper to keep up as it dries. ➜ www.cakedecorationmagazine.co.uk
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6 With the black paste, cut a 4.5cm square for the cap and set to one side to dry. Roll two 50g carrot shapes about 12cm long. Cut the bottom edge to keep it tidy and cut a slice into each leg then wrap around leg armature so seam is on inside of the leg. Mark in the creases.
7 Divide 45g of grey paste into two
8 Roll a small ball of flesh and add
and apply both sides to the top of the body, shaping into the waist and around the shoulders.
for the neck. Cut a rectangle then a semi-circle in the top with large end of a piping nozzle, to sit around the neck. Add a tie and a strip around the neck for the collar, this should meet above the tie.
9 With 25g of flesh paste, roll an egg shape. Use the boning tool to create eye sockets. Continue the eye socket gently down the sides of the face with the boning tool to make temples.
10 Roll a small amount of paste into
11 Cut a slit into the paste for the
a teardrop and smooth into face for the nose. Flatten the underside of the nose then use a pointed tool to make nostrils.
mouth. Use the Dresden tool to make creases for the cheeks. 'Draw' under the bottom lip to make the chin and lip.
12 Press into the sides of the chin
13 Roll two rice sized pieces of white
14 Use metallic paints to dot the
with the Dresden tool to shape the chin more. Use the same tool to draw the upper lip in an 'm' shape. Use the veiner tool to make the eye sockets, pressing in gently and keeping the distance from the nose the same.
paste and insert into the eye sockets. Roll a thin piece of white, cut a small length and add to the mouth as teeth then divide teeth with a scalpel. Roll small teardrops and press into the side of the head with a Dresden tool for the ears, adding a hole with a small ball tool.
iris and pupils in the eyes. Roll very thin pieces of brown paste for the eyelashes and eyebrows then paint the mouth with a wash of colour and dust face and cheeks with a blend of light brown (cappuccino) and dusty pink.
Top Tip Remember these are not suitable for eating due to the internal wire armature â€“ make sure you tell the people you are making them for. 60 | June 2017
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15 Bend elbows at 4cm using pliers.
16 Make a scroll from wafer paper,
17 Take two 4g of flesh taper down to
Take hold of the shoulder with pliers to keep the figure still while you pose the arms. Mark the arm at 9cm and bend a hook at this point to hold the scroll. Pose the other arm and cut at 8.5cm.
soften with Fabriliquid and roll. Place in hook and superglue if necessary. Roll two 12g sausage shapes, slit and wrap around the arms finishing just above the wrist.
make hands and cut out an 'L' shape to make the thumb. Make three cuts for the fingers and roll between your fingers to soften edges. Use a suitable tool to mark in nails and knuckles. Turn hands over and score from thumb to middle of base of palm, this will help the thumb move. Mark in finger bends to help them curl.
18 Scroll hand: flatten the wrists and
19 Cut two 8cm x 9cm rectangles,
20 Roll and cut a 15cm long, tapering
place hands over the scroll, thumbs inwards but towards the back. Pointing hand: trim about 1cm from wrist and slide onto the arm wire. Cut strips to add for cuffs.
drape over the arms and glue the lower edges. Cut away excess from the shoulders with a scalpel. Use the creases in the paste as it drapes to give movement to the gown.
from 5cm (shoulders) to 12cm gown back in black. Cut a neck hole out with a piping nozzle and glue across shoulders. Glue in a few places to the sides of the body. Repeat the shape for the front but cut in half length ways, cutting a triangle from the neck down the front, glue along the shoulder and side seams, add to the body.
When posing the figure, bend the joints using pliers rather than just your fingers, you will get a sharper bend.
21 Keeping the brush fairly dry, dab paint onto the head to create the hair. Keeping the brush dry should add a texture effect.
p58-61_Rhu Strand.indd 61
22 Use the 9cm and 6cm circle
23 Drape around the shoulders and
cutters to make the hood for the gown. Add a strip along the edge in another colour.
glue in place. Cut a 5cm circle in black. Cut out a segment to help the fit, from the front. Lay the cap over the head so that the join is at the back. Glue the square board to the top and add a tassle made using an extruder gun. CDS June 2017 | 61
Promoting Sugarcraft Sharing Knowledge Developing Talent Improving Standards
Special Low Pri ce ‘Cak e Insurance’ e’
Avai lable To BSG Members rs
Membership is open to anyone interested in sugarcraft and cake decorating, from the complete novice to professionals in their field; everyone can benefit from the sharing and learning experience that membership can bring. Forthcoming BSG organised events. Find details online or via the BSG Facebook page @sugarcraftBSG 20th May
Sugarcraft Exhibition: SouthEast Brighton Racecourse | bsgregion8se.org
Sugarcraft Exhibition: Scotland & N. Ireland Kincardine | bsgregion1.webs.com
6th - 10th July
Annual Summer Skills School Canterbury | bsguk.org
Demonstration Day with Patchwork Cutters Walsall | region4centralukbsg.org
BSG National Office: Office : 572 Middleton Rd, Chadderton, Oldham. OL9 0HF Tel: 0161 222 9699 ● email: firstname.lastname@example.org ● bsguk.org
UNICORNS and Rainbows Tapping into the ever popular unicorn trend, this pretty pastel cake is perfect for a little girlâ€™s birthday. The cute topper is relatively simple to make, and the wafer paper tassel garland adds a little fiesta spirit!
p63-67_Zoe Unicorn.indd 63
June 2017 | 63
Zoe Burmester DARCEY OLIVER CAKE COUTURE
You will need EDIBLES: • 15 x 8cm tall (6 x 3in) round cake, filled and ganached • 18 x 10cm tall (7 x 4in) round cake, filled and ganached • 2.5kg sugarpaste: white vanilla (Satin Ice) • 20g sugarpaste: black vanilla (Satin Ice) • 300g modelling paste: white (Squires Kitchen) • Pro Gel: turquoise, garden green, lemon yellow, orangino, bazooka pink, fuchsia, grape violet, black, chocolate extra (Magic Colours) • petal dust: petal rouge (Magic Colours) • lustre dust: royal gold, pearl white (Magic Colours) • metallic colour paste: silver, pearl (Magic Colours sparkle paste) • metallic airbrush colour: turquoise (Magic Colours) • vodka or rejuvenator spirit • 5 sheets A4 wafer paper: yellow, green, orange, pink, aqua • CMC or Tylose powder • edible glue • piping gel • gold confetti sprinkles EQUIPMENT: • 25cm (10in) round cake drum • 85cm aqua satin ribbon • self-healing mat • scalpel • ruler • rolling pin • smoothers • cocktail sticks • bone and square tip chisels (Innovative Sugarworks Sugar Shapers) • mini circle cutter • scalpel • small leaf cutter • spare dummy for assembling • small butterfly cutter • assorted brushes • large powder brush (food use only) • scissors • wooden skewer • chevron stencil 10 x 20cm (4 x 8in) • airbrush machine • clay extruder • mini circle punch • teaspoon
64 | June 2017
p63-67_Zoe Unicorn.indd 64
1 Cover the two cakes in white
2 Take 250g of white modelling paste.
sugarpaste and use your smoother to create sharp edges. Leave to dry. Take 400g of white sugarpaste and cover your cake board. Attach the aqua ribbon using double sided tape, and leave overnight to dry. Now take 150g of white, divide equally into five portions and colour the paste in a pastel rainbow as per the photo. Then take 10g of white and colour with fuchsia and grape to create a deep mauve colour. Wrap and set to one side.
Start with legs and weigh 12g of modelling paste, knead well into a ball. Roll into a log that is tapered on one end. Dab a edible glue onto a cocktail stick and push leg onto it ensuring the stick protrudes either side. Use square tip chisel to mark a line around fat end of the leg to create a hoof. Repeat to create front two legs. Repeat again for back legs, but bend leg about two thirds of the way down and flatten the top of the leg slightly. Repeat so you have two back legs. Place legs vertically into a dummy and leave to harden.
3 Take approximately 90g of
4 Roll approximately 60g of
modelling paste and roll into a thick log. Bend the log to create a curved back and use your fingers to pinch out a neck at one end. Curve the chest area underneath the neck. Leave to dry on a sponge or in a curved former for a couple of hours.
modelling paste into a ball to form the head. Use your fingers to pinch out a nose area in the bottom third of the ball and use your little finger to indent where the eyes will go.
5 Use your bone chisel to fully indent the eye sockets.
6 Colour a tiny piece of modelling paste with a speck of black gel to make grey. Roll into a ball, flatten into an oval and press the nose area, pushing up underneath to create a little curve. Use a cocktail stick to create nostrils. ➜ www.cakedecorationmagazine.co.uk
7 Use the square tip chisel to push in under the nose and create a mouth.
8 Roll a tiny ball of white paste, flatten into a circle and place it in the eye socket, sticking with cooled boiled water if needed.
10 Stick the semicircle on the top part of the eye to form an eyelid. Roll a tiny piece of black fondant and curve it to make an eyelash. Take a little curved speck of black fondant and place for an eyebrow. Repeat steps 8-10 for the other eye.
11 To make the ears, roll out a little more modelling paste and cut a leaf shape with a small cutter. Cut the end off and pinch the base together to create the ear. Trim the bottom of the ear and dust inside with a little petal rouge dust. Repeat for the other ear and then stick to the head using a little edible glue. Leave to dry.
13 Before the legs and body are completely hard, assemble them together. Place the two legs at the front of the unicornâ€™s using some edible glue to join the two. Then attach the two back legs in the same way, making sure that the top of the hind leg is at the sides of the body. Insert a cocktail stick into the neck and leave the model for at least twelve hours until firm.
14 Once the head and body are fully dry, paint a little edible glue onto the cocktail stick and add the head on top of the neck.
9 Roll a slightly smaller ball of the pre-coloured mauve fondant, flatten to a circle and stick on top of the white circle. Repeat with a smaller piece of black fondant, placing this slightly to one side so the other colours can also be seen. Using a mini circle cutter, cut a white circle, then cut this in half.
12 Dust the unicornâ€™s cheeks with some petal rouge dust. Leave the head to dry in a curved former.
15 Take your pre prepared rainbow colours and roll out tapered thin logs of each colour in varying lengths. Squeeze them together at the top and curl the ends to make the tail. Insert the tail into the back using half a cocktail stick and some edible glue. Support the curly tail ends if required with a little rolled kitchen towel until they have dried in shape.
Top Tip It might be easier to turn the body upside down and insert the legs this way. If you havenâ€™t left the legs for long enough to harden the weight of the body may make them buckle. www.cakedecorationmagazine.co.uk
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June 2017 | 65
16 Roll three more assorted tapered logs and attach to the top of the head to form the unicornâ€™s fringe. Curl at ends to create a flick. Using all the colours as per the tail, create a mane and attach this at the top of the head, twisting the hair in different directions to add movement.
17 Roll some more modelling paste and cut out a butterfly shape. Fold in half and support on some rolled kitchen towel while it dries. These will form the wings. Roll out another skinny log and twist to a point to make the unicornâ€™s horn. Leave to dry.
18 Attach both the wings and horn with edible glue. Mix up some royal gold lustre dust with some vodka to create an edible paint and paint the horn and wings.
19 Heat up some silver and pearl sparkle paste over a pan of simmering water and once melted, paint the hooves.
20 Now dust the whole unicorn in
21 Take your five colours of edible
pearl lustre dust.
wafer paper sheets.
22 Take one coloured sheet and cut
23 Brush a tiny dab of water along
24 Once completely rolled up, slide
a strip along the long edge of 5cm width. Use scissors to cut a fringe along the strip, making sure you leave about 1cm at the top of the fringe uncut.
the top edge of the wafer paper. Use a skewer to help you roll up the fringe sticking as you go along the top edge.
out the skewer and pinch the base firmly in between your fingers.
25 Ruffle the fringe to make it larger
26 Repeat with the other colours,
27 Take 120g of white sugarpaste and
and give movement.
making up two of each so you have ten tassels in total.
knead in a little CMC powder. Roll out larger than the stencil. Press the stencil in firmly using a smoother.
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28 Spray the sparkly turquoise colour
29 Once fully dry cut the stencil into
30 Adhere the chevron ribbon to
onto the stencil using an airbrush. Pull the stencil back to reveal the pattern.
three equal widths (approximately 3cm high x 20cm). This will give you enough ribbon to go around the bottom of your 18cm (7in) cake.
the base of the 18cm (7in) cake using a little cooled, boiled water.
31 Colour 50g modelling paste
32 Using a tape measure and
33 Use a little piping gel to stick the
with brown and yellow to make a raffia colour. With a clay extruder and a small hole, press out a thin line of paste and twist to make a loose rope.
needle, measure out every 10cm along the top of the cake. Make a pin prick at every 10cm. Now take your raffia rope and attach it in a loop formation between every point. Attach with a little water.
tassels over every point where the swag meets, alternating the colours. Create a little more raffia rope and attach these over the top of the tassels, as if they are looping from the main swag.
34 Colour a small ball of sugarpaste
35 Remove the now dry unicorn
36 Using a teaspoon, gently tip the
with fuchsia pro gel, roll it out and cut medium size of polka dots with a plunge cutter. Stick these at random intervals around the 15cm (6in) cake. Use a little water if required.
from the dummy and place centrally on top of the cake. Brush some piping gel under the unicorn and around her feet.
gold confetti in and around where the unicorn is standing. Use a brush to gently push the confetti into the piping gel.
37 Add a few scattered confetti
38 Now stick some individual
39 Stack the two cakes, using dowels
stuck with piping gel as required.
confetti in between the polka dots.
and icing to the prepared cake board. CDS
p63-67_Zoe Unicorn.indd 67
June 2017 | 67
MONOGRAM Cupcake This clever design can be adapted to any shape, number or occasion. We love the delicious simplicity and practising our buttercream piping means eating any mistakes – woohoo!
Valerie and Christina QUEEN OF HEARTS COUTURE CAKES
You will need
1 Arrange your cupcakes as to how
2 Pipe a blob of buttercream under
or what shape or letter you want them when finished.
3 Press firmly on the board to
4 Pipe drop stars to cover the top of
secure the cupcakes position.
5 Fill the whole top of the cupcakes with green ‘grass effect’ making sure you do not leave any gaps.
6 Pipe some small roses and freeze
EDIBLES: • enough baked and cooled cupcakes for your desired letter or shape • 100g plain buttercream • 500g foliage green tinted buttercream (Sugarflair) • 200g spruce green tinted buttercream (Sugarflair) • 300g yellow (autumn leaf and melon) tinted buttercream (Sugarflair) • 50g dark brown tinted buttercream (Sugarflair) • 300g grape violet tinted buttercream (Sugarflair) • 400g pink (claret) tinted buttercream (Sugarflair) • 50g super white tinted buttercream (Sugarflair)
EQUIPMENT: • piping bags • Wilton nozzles: 81, 352, 103
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p68-71_Queen of Hearts.indd 68
for approximately ten to fifteen minutes. ➜ www.cakedecorationmagazine.co.uk
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June 2017 | 69
HOW TO PIPE ROSES 7 Hold the piping bag straight on and continuously squeeze while slowly pulling up to create a mound.
8 With the wide end of your Wilton 103 nozzle touching the top centre of the mound, tilt inwards. Continuously squeeze the piping bag as you turn your flower nail until the two ends overlap to create a bud.
10 Repeat the same process to
11 Tilt the nozzle slightly out for
create more petals, making sure that each petal slightly overlaps from the previous one. The angle of the nozzle becomes straight.
the last few petals to create a â€˜bloomingâ€™ look.
9 Place the nozzle in front of you and tilt to the bud. Continuously squeeze the piping bag as you make an arch that goes around the bud.
12 Position your chilled roses however you like. 70 | June 2017
p68-71_Queen of Hearts.indd 70
13 Pipe some blobs of buttercream to position your sunflowers and chrysanthemums.
14 Use Wilton 81 nozzle to pipe the petals of the chrysanthemum. Continuously squeeze the piping bag as you gradually pull the piping bag. Stop squeezing when you reach the length that you like and pull abruptly. Repeat the same process for the subsequent petals.
15 Use yellow tinted buttercream to pipe spikes in the centre using the same process as how you piped the petals but using only a plain piping bag with a small hole at the tip.
16 Pipe the leaves before you pipe your sunflowers with the Wilton 352 tip using the same principle as how you piped the chrysanthemum.
17 Pipe your sunflower petals with yellow tinted buttercream in the same way you piped the leaves.
18 Pipe small dots in the centre using a plain piping bag and brown tinted buttercream. Using white tinted buttercream in a plain piping bag, pipe clusters of small dots to look like Baby’s Breath. CDS
Alternative Finish A great alternative wedding cake: simply make both the bride and groom's initials with an ampersand.
1 Beat butter on high speed until
Buttercream recipe: • 227g/ 1 cup butter, room temperature • 115g/ ½ cup Trex (vegetable shortening), room temperature (or ½ cup Crisco vegetable shortening) • 2-3 tsps clear vanilla • 1 tbsp water, milk or double cream • 4 cups SIFTED icing sugar
soft and pale (approximately 1-2 minutes) then add Trex and beat for another 30 seconds or even less. 2 Add clear vanilla and water (or milk/double cream) then beat at medium speed for about 10-20 seconds until well incorporated. 3 Slowly add the sifted icing sugar and beat on medium speed until everything is combined.
p68-71_Queen of Hearts.indd 71
You can also fold manually before beating. 4 Continue to beat for approximately 20-30 seconds and DO NOT OVER MIX. Otherwise, your buttercream will start to curdle and become grainy. 5 If the buttercream is too stiff, add water/milk/double cream. If it is too thin, add icing sugar.
June 2017 | 71
www.karendaviescakes.co.uk Tel; 0151 643 0055 Unit 4, Royal Standard House, 334 New Chester Rd, Birkenhead CH42 1LE
Rustic Bamboo mould. Perfect for all of your cakes this Summer • Moulds • Sugarpaste • Equipment• Free Videos • Tutorials • Classes
A LITTLE BIT OF CAKE DECORATING HISTORY: QUEEN ELIZABETH’S WEDDING CAKES PART 2 We take a step back in time to see how royal cakes of yesteryear impact the styles and tastes of today’s bride. By Christine Flinn www.christineflinn.co.uk
o commemorate her wedding to Prince Philip in 1947, Queen Elizabeth was gifted an astounding twelve wedding cakes. This is astounding though not for its excess, but its austerity as this number pales in comparison to the wedding cakes of Queen Victoria. A sign of the monarchy standing side-by-side with the British public, who were themselves under rationing, this was a defining cake moment in history. None of these cakes went to waste, with the leftovers cut and distributed to various hospitals and armed forces to which she was patron. Mackie and Sons of Princess Street, Edinburgh, were one of those who were successful in their offer of a wedding cake. They supplied a four-tier pillared wedding cake, six feet in height and weighing 120lbs. It was decorated by the bakery manager, Mr. Patterson with the help of his deputy, John Thompson and assistants Margaret McLaren and Eddie Spence. A name you will all know and love, Spence, now a renowned royal icer (he will feature in his own article later in this series), had not long started his apprenticeship at the bakery and the job of the royal wedding cake was one of his first tasks. The design was inspired by the Scott Monument which stood across from the bakery in the Princess Mackies Royal wedding Street Gardens, n, ratio inspi cake the Scott monument with numerous www.cakedecorationmagazine.co.uk
p73_Cake Classroom.indd 73
A second cake was supplied by J. Lyons of Cadbury Hall (Bakeries) in the style of Jasper, in blue and white. This cake was also around six feet, weighing 140lbs with a base tier thirty inches across. It was designed and created by Mr. F. E. Jacob, the company’s chief decorator. The tiers were separated by silver pillars. Twelve Wedgwood Jasper vases (four inches in height), specially commissioned and created by Josiah Wedgwood and Sons, Barlaston and for full rococo-effect, ‘alcoves’ for these vases were created by removing small semi-circles from the outer diameter of the cake. The front panel was decorated by the Coat of Arms, a naval crown and the monogram ‘E P’ for Elizabeth and Philip, and made from satin. The top Jasper vase was larger, a full seven inches in height, filled with fresh flowers with trails of orange blossom. CDS
Mackies Princess Elizabeth's wedding cake 1947
hand-piped and flooded royal icing panels. The Coat of Arms of Princess Elizabeth were also included, hand-painted alongside the Royal Standards of Scotland. Each tier was held by four china cupids (five inches in height) at the base. The first slice was pre-cut (hence the satin ribbon either side of the panel on the base tier) for ease for the bride and groom.
Lyons Princess Elizabeth's wedding cake with F E Jacobs
June 2017 | 73
VIBRANT Succulent Cake
Succulents are a fun group of plants that are surprisingly easy to create in sugar to decorate cakes. The beautiful succulent in this picture was made using FMM Sugarcraft’s Five Petal Rose Cutter, how cool is that!
• FMM five petal rose cutter -
TO MAKE THE SUCCULENT 1 Use a little sea green to colour some flower paste. Cut out two shapes with the 40mm five petal cutter. Use the knife tool to cut into individual petals; keep eight to work with. Place the petals onto the foam pad and use the ball tool to soften the edges. Press the ball into the centre to make it curl up a little and pinch the tip together to accentuate the point of the petal. 2 Cut the 26g wire into 6cm lengths. Using a little edible glue, insert a wire into each petal and pinch the base closed onto the wire. 3 Repeat with the 65mm cutter to make ten petals then with the 90mm cutter to make seven. 4 Leave to dry overnight. 5 To dust, begin by applying a little light teal to the centre of the petal. Add some ivy green to the base and edges, followed by a hint of royal blue. Finish with a little claret to the outer edge of each petal. 6 To assemble the succulent, cut the white floral tape into third or quarter widths. Using the smallest petals first, tape the petals together gradually increasing the size until you reach the final row of the seven largest petals.
• FMM impression mat, set 1
7 Colour some more flower paste
Natalie Porter IMMACULATE CONFECTIONS FOR FMM
You will need EDIBLES: • white sugarpaste
• white flower paste
• edible colours: sea green,
lime green, mint green and
grey (Rainbow Dust Pro-Gels)
• colour dusts: light teal, ivy green, royal blue, claret
(Rainbow Dust Plain and Simple range)
• 15cm (6in) round cake • edible glue
40mm, 65mm, 90mm (wood grain)
• FMM ribbon cutter
• FMM firm foam former pad • FMM ball tool
• FMM multi - ribbon cutter • white floral tape
• FMM knife and scriber tool • 26g and 28g white wire • cake board
74| June 2017
TO MAKE THE BERRIES
with lime green and cut the 28g wire into 5cm lengths. 8 Roll small balls of flower paste and using edible glue, attach each to a wire, pressing the ball to flatten it. It should be about the same size and shape as a piece of sweetcorn. Make at least thirty. 9 Once dry, dust with some ivy green at the base of each one to give a graduated colour.
10 Using quarter width tape, tape into small branches of four to seven parts. TO MAKE THE RUFFLE FLOWERS 11 Colour some flower paste with mint green and cut two shapes with the 40mm five-petal cutter. 12 Place onto the foam pad and use the ball tool to soften and frill the edges. Put a dab of edible glue on one and place the other on top. Pinch the flowers together in the centre to make the petal ruffle up as shown. 13 Once dry, dust using a little ivy green and royal blue to catch the edges of the petals and add texture to the flower. TO DECORATE THE CAKE 14 Colour some sugarpaste using grey pro-gel. 15 Cover your cake and board. Roll out the spare sugarpaste into rough strips and mark all over using the wood grain impression mat. Set the multi-ribbon cutter to 2cm and cut the sugarpaste into strips. 16 Attach a strip to the cake diagonally, being careful to cut the top and bottom of each strip carefully. Attach more strips following the same angle and also perpendicular to the first strip until the cake is covered. TO FINISH 17 Use a blob of grey sugarpaste and a posy-pick to attach the succulent to the cake. Use further posy-picks to insert the berries around the main succulent and use royal icing to attach the ruffle flowers, filling in the gaps around the succulent and placing a couple at the base of the cake. CDS www.cakedecorationmagazine.co.uk
June 2017 | 75
and Caraway scones A well-made scone is light, springy and delicious. They are best served fresh and eaten the same day. The recipe below therefore is for just six scones – you need to eat them all in one sitting. This recipe is low in fat and sugar so don’t be afraid to apply plenty of Rodda’s clotted cream and Tiptree jam!
I always make scones by hand and the secret of success with scone baking is to not have the mix too dry, not to over handle plus you need a very hot oven
These scones are sublime – flavoured conservatively with lemon and caraway seed. My inspiration for this recipe came from the lemon and caraway seed cake my grandmother used to make.
You will need
• 225g self raising flour • 45g salted butter • 35g caster sugar • zest and juice of 1 lemon • 130ml whole milk • 1tsp caraway seeds • ½ tsp vanilla extract 1 Firstly, in a dry frying pan toast the seeds gently for a minute or two just to extract the nutty flavour contained within. Do not burn them or they will taste bitter. 2 In a medium mixing bowl, grate the zest from the lemon. Place the
76 | June 2017
p76-77_Cake Baker.indd 76
milk in a small jug or glass then squeeze the lemon juice into it (the lemon should yield about 20ml) and set aside to thicken and curdle. 3 Place the self raising flour into the bowl containing the zest then add the softened butter and using your fingertips, rub the mix together until it resembles breadcrumbs. Stir in the sugar and toasted seeds. 4 Add the vanilla extract to the milk mixture then add sufficient to bind the dough together. I use a knife initially then my hands. The dough needs to be just sticky, not too wet that you can’t handle it and not too dry. 5 Turn out onto a lightly floured worktop then smooth out using a rolling pin or simply the palm of your hand. The dough needs to be quite thick, about 1.5cm. 6 Using a 7cm cutter dipped in
flour to prevent the dough sticking, cut out six scones. You will need to reuse the trimmings. 7 Place your scones on a baking sheet lined with non-stick parchment then pop them into the fridge. 8 Heat your oven to 225°C and when your oven has reached its temperature, take your scones from the fridge and if you have any milk mix left, give them a little brush just on the tops. Avoid letting any run down the sides as this will impede the rising. 9 Pop straight into the hot oven and bake for ten to twelve minutes until well risen and golden. Do not overbake, the base of your scone should be golden brown not dark brown or black! 10 Cool on wire trays and serve the same day. CDS www.cakedecorationmagazine.co.uk
p76-77_Cake Baker.indd 77
June 2017 | 77
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EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE, “Fine Cut” SUGARCRAFT CUTTERS MANUFACTURED IN ENGLAND EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE, Enquiries for catalogue over 450 products inc SUGARCRAFT CUTTERSofMANUFACTURED IN ENGLAND NEW RANGE of DécorofArtover Cutters to: Enquiries for catalogue 450 products inc NEW SUGARCRAFT RANGE of Décor ArtPRODUCTS Cutters to: ‘FINE CUT’ ‘FINE CUT’No. SUGARCRAFT PRODUCTS Workshop 4 • Old Stable Block Workshop No. 4 • Old Stable Block Holme Pierrepont Hall • Holme Pierrepont Holme Pierrepont Hall • Holme Pierrepont Nottingham NG12 2LD2LD • Tel/Fax: 01150115 933933 43494349 Nottingham NG12 • Tel/Fax: www.finecutsugarcraft.com www.finecutsugarcraft.com
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requirements. Cake decorating supplies, beginners cake decorating courses, 449-451 Ashley Road one-one tuition and monthlyCall workshops in for some Parkstone For all your cake decorating needs and friendly service friendly advice us a call: Poole BH14 0AXplease give Tel: 01202238100 716286/ 01902
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T: 0208 950 0077 www.cakesofgoodtaste.co.uk Open 9.30am to 5.00pm Mon to Sat
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ISSUE 220 February 2017
us a call:
Hertfordshire WD23 1EE
T: 0208 950 0077 Free next day local deliveries for orders www.cakesofgoodtaste.co.uk of £30.00 (excludes cake and balloon Open 9.30am 5.00pm orders) andto10% discount on orders over £100.00 Mon to Sat
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Sugarcraft Shop silk 10%flowers, off your equipment, first order 1 Fishers Yard,29 Market Square, Road, East Walton Molesey, Surrey KT8 0DH quoting MAG10
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ISSUE 221 March 2017
cakeHertfordshire making ideas weWD23 have in1EE store for you! See our website www.cambridgeshiresugarcraftsupplies.co.uk Free next day local deliveries for orders
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WATERDALE CENTRE, DONCASTER Cakes & Sugarcraft Shop
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Call Jayne Notley now on 01778 391189 to discoverThethe marketing available to you. www.rosemacefieldcakecraft.com Waterdale Centre, 21 Queensgate, Doncasteropportunities DN1 3JN email@example.com W: www.blueribbons.co.uk
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GIVING YOU EXPERT ADVICE FOR OVER 21 YEARS Editor: Leeanne Cooper Cake Decoration & Sugarcraft Warners Group Publications Plc, West Street, Bourne, Lincolnshire PE10 9PH Tel: 01778 392427 Email: firstname.lastname@example.org Associate Editor: Joanne Garwell Tel: 01778 391168 Email: email@example.com Head Designer: Robbie Relf Advertising Manager: Jayne Notley Tel: 01778 391189 Email: firstname.lastname@example.org Advertisement Copy: Sue Ward Tel: 01778 392405 Email: email@example.com Marketing Executive: Clowance Lawton firstname.lastname@example.org
Subscription Enquiries, Back Issues, Binders and Cake Craft Guides: Cake Decoration & Sugarcraft Magazine, Anglo American Media Ltd, West Street, Bourne, Lincolnshire PE10 9PH Tel: 01778 395162 Email: email@example.com Website: www.cake-craft.com Annual Subscription Rates: UK £44.40 including postage Europe and Eire £57.00 including airmail postage USA $108.00 Canada Can $122.00 Rest of the World £73.00 including airmail postage For US and Canada call toll free 1 877 363-1310 or visit www.expressmag.com Newsagent and Distribution Enquiries: Paul Yeardley Warners Group Publications Plc, West Street, Bourne, Lincolnshire PE10 9PH Tel: 01778 395046 Email: firstname.lastname@example.org
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The views expressed by contributors are not necessarily those of the editor or publisher. Every care is taken to ensure that the content of the magazine is accurate; however the editor nor publisher assumes no responsibility for omissions or errors. The editor reserves the right to edit copy.
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Cake Decoration & Sugarcraft is published by Anglo American Media Ltd. Registered Ofﬁce: The Maltings, West Street, Bourne, Linconshire PE10 9PH Publisher: Lucie Dawson firstname.lastname@example.org Printed by: Warners Midlands plc Martin Harris 01778 391000
While reasonable care is taken when accepting advertisements, the publisher cannot accept responsibility for any resulting
unsatisfactory transactions. No warranty is implied in respect of any product mentioned herewith. The Advertising Standards Authority exists to regulate the content of advertisements. Tel: 020 7429 2222. Prizes, gifts or give aways offered in competitions might be substituted with ones of similar value. Unless otherwise stated, all competitions, free samplings, discounts and offers are only available to readers in the United Kingdom. Cake Decoration & Sugarcraft is published 13 times a year on the ﬁrst Thursday of each month. Magazine established April 1994 ISSN 1473-0383 © Anglo American Media Ltd 2016
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L AS T CR U M BS . . .
Dinkydoodler Dawn Butler shares her recipe for success… HOW LONG HAVE YOU BEEN IN THE CAKE BUSINESS NOW DAWN? I officially started from home on the 1st of June 2010. I had no idea it would get me where I am today! Thank goodness I had the courage to follow my dreams. I originally learned all my skills from one of the masters of cake decorating Pam Wakefield. I have known Pam since I was six and when I was seventeen she got me a job in the wedding cake department of the bakery she worked at. I loved every minute and would always stay after hours just to watch and learn what I could. I’m still surprised by what people expect from their cakes. When I started people were delighted with a small round or square cake with a simple message piped on top. Now, people are demanding all sorts of things as they are seeing what people are making online and in cake TV shows. It is fascinating to watch cakes get more and more unlike cakes (of which I’m the worst culprit… I LOVE pushing the boundaries, although I do like to keep all of my creations food safe and edible). WHAT WAS THE PROCESS LIKE TO GET YOUR FIRST PRODUCT TO MARKET? The first product was my airbrush, I couldn't believe I had such a fantastic opportunity. Much of that process was a blur - I was able to pick and choose the style, colour, mechanics of the airbrush etc. but the in-depth stuff was handled by someone else. Nowadays, I have learned so much more about manufacturing and with CakeFrame being my invention, I was with it every step of the way, from the initial drawing to the product you
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now see on the shelves. Remember, your idea might be great but there is always a limit to what people will pay for a product, so making something of good quality that still falls within budget (allowing it to be sold at distribution, wholesale and retail levels) are where some of the biggest challenges lie. I have SO MANY new ideas for products, if only there was an unlimited budget available - or better still a factory in my back garden where I could just create things Willy Wonka style! HOW DID CAKEFRAME BEGIN? CakeFrame was born out of my frustration about what people put in cakes. We are constantly pushing the boundaries of cake decorating BUT I am really keen to make sure that the cake still confirms to what the customer expects from an edible product. I was also tired of drilling and DIY with my cakes and thought, there has got to be an easier way. WHERE DID THE NAME DINKYDOODLE COME FROM? Lots of people think the brand is known as Dinkydoodle because the airbrush is small and you can doodle with it but actually, the name has been around a lot longer than that…it’s my nickname. My Mum has called me that since I was a baby so it’s a good job I didn’t grow up to be 6ft tall!
WHICH IS THE BIGGEST CHALLENGE, WINNING IN CAKE COMPETITIONS OR WINNING IN THE CAKE MARKET? Wow what a question! Winning the cake competition for me was like climbing Mount Everest something I NEVER thought I would achieve but as much as this was a mammoth task, it was easier than succeeding in the cake market. Whether you make cakes from home, are trying to make a living from filming online tutorials, or are designing and developing products there is so much competition out there. Thankfully I thrive on a challenge and competition only makes me work harder for what I want to achieve. When I first started out, building my Facebook page I used to look at other cake designers and feel sick with cake envy thinking, ‘why can't I do that’? Then I changed my perspective and thought, actually ‘why can't I do that’? No one is stopping me, so now I stay true to my passion and just concentrate on what I want to do! CDS
L E A R N AT T H E A C A D E M Y
BEGINNERS CAKE DECORATION CLASSES CAKE CARVING AIRBRUSHING MODELLING – ALL SKILL LEVELS More classes being added on a regular basis, check website for details
No need to bring your Pinny!
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BATTLING TO PROVE HE COULD MATCH HIS BEATLES-ERA CREATIVITY, PAUL GATHERED LINDA AND HIS ONE REMAINING BANDMATE, PUT THEM ON A PLANE, AND MANAGED TO MOULD A TRIUMPH OUT OF CHAOSâ€¦ P A U L
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Published on Oct 18, 2017