Cake Craft & Decorating 2015'02

Feb Cover v6_OFC_CakeFebruary2015 18/12/2014 07:57 Page OFC1
February 2015 Issue 195 3.70
The worlds leading sugarcraft magazine
www.cake-craft.com
over
950
of pr
ize
be w s to
on
Made with Love

Romantic creations and
sentimental sugarcraft
PERFECT Patisserie treats
for your Valentine
MASTER cake carving
in a few simple steps
One to Watch
Talented
designers
showcase
their skills
PLUS...
TOP TIPS
& techniques
for beginners
Wedding cakes to
impress and inspire
Creative cookies
for all occasions
15 exclusive step-by-step projects for all skill levels
IFC Feb 15_1PAGE TEMP 15/12/2014 14:19 Page 1
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12
Romance is in the air this month and our cover cake typifies this with beautiful
show stopping peonies and a unique button heart design. Whether it's a
stacked, intricate, plain or floral wedding cake you need, we have them all for
you in this issue.
Julie Askew
Editor
Anglo American
Media Ltd, publishers
of Cake Craft &
Decoration magazine,
Cake Craft Guides:
Party Cakes, Wedding
Cakes & Sugar Flowers.
Books: Easy Steps in
Cake Decoration,
Easy Steps in Sugar
Flowers.
I know from emails received that Cake Carving is something many of you are
particularly afraid to tackle so we have included two in depth projects to help
you to overcome this tricky sugarcraft skill.
21
If modelling is your forte why not try our One To Watch project by Egle
Montalbano. She has created a gorgeous Valentine Bride, completely
hand modelled without the use of a single mould (and that
includes the face). We also give a warm welcome to Mandy
Strahan with her very first project for
, a heart shaped
Valentine cake. Her design could also be easily adapted for a
single tier wedding or anniversary cake.
THE
Media Partner for
Cake International
EventCity,
Manchester
6-8 February 2015
ExCeL, London
27-29 March 2015
Cover photography:
Clark Smith-Stanley
28
If time is short but you would still like to tell someone
you love them, have a go at Marion Frosts effective and
very pretty cookies; they will elevate a cup of coffee to
a special occasion.
If you are looking for more carved novelty cake
designs take a look at our latest Party Cakes guide,
available from www.cake-craft.com
Julie Askew, Editor
editor@cake-craft.com
Tel: 02476 738846
34
is available as a digital edition!

Save over 13% on the single issue price
with a 12 issue digital subscription!
Visit www.pocketmags.com and search for
Cake Craft and Decoration Magazine
46
Follow us
on Facebook
www.facebook.com/cakecraftanddecoration
Our Step-by-Step guides are graded by difficulty

to help you choose the project suited to your level
and Twitter
https://twitter.com/CakeMagEditor
www.cake-craft.com
See page 40 for this project.
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50
Ingredients
4
Peony Romance COVER PROJECT

The elegant wedding cake featured on our cover this month is from Christina Ludlam and showcases
fuchsia peonies with gold embellishments and buttons to match.
10
Market Place
The latest information from the cake industry along with fabulous free product giveaways.
12
Marry Me? PROJECT

They say the way to a mans heart is through his stomach and what sweet toothed guy could resist this
tasty red, heart shaped, lacy cake adaptable for a wedding or anniversary cake too from new contributor
Mandy Strahand.
17
Recommended Reads
Settle down with a cup of tea and the books we suggest you add to your library this month.
20
Sugar Flowers For Beginners Sweet Pea PROJECT

Flower expert Ulla Netzband guides you through the creation of realistic sweet peas with lots of
helpful information ideal for a beginner to tackle.
28
Editors Choice
34
Vintage Wedding Car PROJECT

Cake designer Rose Macefield builds an edible vintage wedding car complete with handmade sugar
models of the bride and groom. An ingenious wedding cake especially for a smaller wedding.
38
Guinness World Record Breaking Cake!

Jacqui Kelly gives us an insight into how a group of cake decorators helped to achieve the World
Record for The Largest Cake Sculpture.
40
Ranunculus and Lace Wedding Cake PROJECT

Edible crocheted lace and beautiful sugar ranunculus combine to create Karen Daviess gorgeous,
elegant wedding cake.
46
One To Watch Valentine Bride PROJECT

Talented Egle Montalbano from Sicily is a frequent contributor to our facebook page. Here she gives
us her expert guidance in hand modelling this exquisite, sugar bride. (No moulds required!)
50
Given With Love PROJECT

Short of time but needing that special touch - use one of Marion Frosts 8 decorated cookies, suitable
for weddings, baby celebrations, birthdays and so many other events.
55
Sugar Skills School - Carving Cakes

What can be a daunting task to try for the first time - creating carved cakes, is tackled comprehensively
by Carol Deacon. She includes an adaptable book cake and a winsome Valentine Panda cake.
62
Oklahoma State Sugar Art Show

USAs Kerry Vincent reports on this most prestigious of events in the Cake Worlds calendar. This year
the theme was 50 Shades Of Pretty Cake which attracted the very top cake decorators. Here are their
exquisite creations.
68
Cake Boutique Love Forever PROJECT

A heart adorned, two tier Valentine wedding cake from Barker Bakes.
70
Ptisserie Valentines
Ruth Clemens, blogger and GBBO finalist, bakes Mini Meringue Kisses, Chocolate Valentines
Cupcakes, Strawberry & Choux Puff Stack with step-by-step guidance on producing perfect choux
pastry.
74
Manchester Cake International Show

Exciting news about the demonstrators booked for the Manchester, Cake International Show.
79
Coming Next Month

Highlights from Marchs issue of
80
55
Masterclass Hoppy Valentines PROJECT

Make a very appealing 3D carved frog cake for a fun Valentines celebration or birthday cake, with a
tutorial on how to coat spherical cakes, with the help of experts Hannah Collison and Lynn ReesGlendinning.
Subscriptions
Subscribe now and receive a free gift.
. Creative Celebration cakes!
68
70
80
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Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:42 Page 4
Wedding
Peony
Romance
Christina Ludlam
As graceful as the most

beautiful ballerina,
the Peony is a truly
captivating flower
conjuring a sense of
occasion when seen,
so its hardly
surprising that it is
always a romantic
favourite.
Photography:Clark Smith-Stanley
www.cake-craft.com
Wedding
You will need
Consumables
10cm (4in) deep round cakes 10, 15, 20cm (4, 6, 8in)
round cake cards 10, 15, 20cm (4, 6, 8in)
round cake drum 35cm (14in)
sugarpaste cream 3.5kg (6lb 9oz)
modelling paste 600g (1lb 6oz)
flower paste 200g fuchsia, 20g gold
royal icing cream, gold use autumn leaf colour
buttercream or ganache
plastic dowels
gold lustre spray
pearl lustre spray
lustre dust cream pearl, white pearl, gold
florist wire 24 gauge
white florist tape
small head stamens
food colour paste autumn leaf, fuchsia
lemon extract
icing sugar
cornflour
edible glue
petal dusting powders lemon, strawberry, fuchsia
posy picks
Cover a 14in round cake drum with cream sugarpaste and allow
it to dry. Use a scriber to trace the peony outline on to the
covered board. Using cream royal icing and a No. 1.5 piping
tube, pipe a thick line of cream royal icing around the outer
edge of one of the outer petals.
When the brush embroidery is completely dry, use a wide, flat

brush to apply cream pearl lustre powder over the petals. Add
highlights using a little gold lustre powder then soften the
overall appearance using pearl white lustre over the entire
surface of each flower.
Tools
rolling pin
piping bags 2
piping tube No. 2
pizza wheel
cake smoothers 2
dresden tool
double-sided peony veiner
round paintbrush
flat paintbrush
grooved sugarcraft board
heart-shaped cutter 6cm (2in)
button moulds
floral swag mould (Katy Sue Designs - Hat Mould)
metal ball tool
paint palette
foam petal pad
Preparation
Press the bristles of a slightly dampened paintbrush into the soft

royal icing and pull the icing inwards towards the base of the
petal. Continue to pipe one petal at a time, overlapping where
necessary, working inwards to complete the centre of each flower.
Cover the 4in cake with cream sugarpaste. Place one smoother
on top and a second smoother on the side of the cake and stroke
the sugarpaste outwards and upwards encouraging it to form a
sharp edge. Repeat for all three cakes. Insert 4 dowels into the
6in and 8in cakes, trimming to the exact height of the cakes.
Attach the cakes

to the cake cards
with a little
buttercream or
ganache. Fill the
cakes with your
choice of filling
and crumb coat
with a layer of
buttercream or
ganache. Allow
the crumb coat to
firm in the
refrigerator for at
least 30 minutes
before covering
the cakes.
Make the
modelling paste
by mixing 1 level
tsp of Tylo/CMC
with 600g
sugarpaste. Apply
a little white
vegetable fat
(Trex) to your
hands and knead
the modelling
paste thoroughly.
Place inside a
plastic bag to
enable the Tylo to
activate for at
least 30 minutes.
I have used
autumn leaf
paste colour to
create both the
cream and gold
colours
throughout this
project.
Wedding
5
Dust the work surface with cornflour. Roll some modelling

paste to 2mm thick and cut the centre front panel. Use a
dresden tool to encourage the paste to form two narrow pleats
where indicated on the template then apply the panel to the
centre front of the 8in cake with a little water.
Place the first pleat face down on the work surface and fold over
approximately 5mm down one side. Smooth down the fold
with your finger and apply a little water or edible glue to the
entire surface of the pleat.
Continue adding pleats, allowing the folded edge of each pleat

to overlap the previous pleat by approximately 5mm. Once you
reach the centre back point, return to the front of your cake
and continue adding pleats to the opposite side.
www.cake-craft.com
Mark the centre back point of your cake. Roll out more
modelling paste to 2mm thick and use the pleat template to cut
several triangle pleats. Work quickly and keep the paste covered
to prevent it drying out.
Position the first pleat on to the 8in cake allowing the folded
edge to overlap the centre front panel slightly. Smooth the top of
the pleat over the top of the cake, keeping the folded edge in line
with the centre front panel. Trim the bottom edge if necessary.
10
To complete the pleated tier, cut one final pleat and fold both
sides over by approximately 5mm. Apply a little water to the
back then position it, overlapping the pleats on both sides of
the centre back.
Wedding
11
For the pistil, thread a hooked 24g wire into a 1cm ball of gold
flower paste and pinch the paste together to create a teardrop
shape. Pinch down the sides of the teardrop to give it a
triangular profile then curl the tip over slightly. Make three
pistils for each flower and tape together using floristry tape.
12
Use non-toxic glue to stick small

bunches of 10-12 stamens
together. When the glue is dry,
cut the stamens in half and glue
the small bunches to the back of
the pistil. Make 12 small
bunches for each peony centre.
Once the centres are completely
dry, spray or paint with edible
gold lustre spray. Use a piece of
paper towel to protect the work
surface and remember to spray
the underside of the centre too.
13
14
Colour approximately 200g of flower paste with fuchsia paste

colour. Lightly dust a grooved sugarcraft board with cornflour
and place a small piece of sugar flower paste onto one of the
grooves. Roll the paste to approximately 1-2 mm thick.
Holding the paste at the top, peel it from the board.
Colour approximately 200g of flower paste with fuchsia paste

colour. Lightly dust a grooved sugarcraft board with cornflour
and place a small piece of sugar flower paste on to one of the
grooves. Roll the paste to approximately 1-2 mm thick. Holding
the paste at the top, peel it from the board.
15
16
Dip a 24g florist wire into edible glue and thread it into the
raised vein to approximately half way up the petal. Place the
wired petal into the two-part veiner and press the two sides
together firmly to vein the petal.
Place the petal face down onto a foam petal pad. Thin the edges
of the petal by stroking firmly with a ball tool, ensuring the ball
remains half on the pad and half on the edge of the petal. To
frill the edges, continue stroking back and forth without
turning the ball tool. Place onto dimpled foam to dry.
Wedding
17
18
Place the petal face down on to a foam petal pad. Thin the
edges of the petal by stroking firmly with a ball tool, ensuring
the ball remains half on the pad and half on the edge of the
petal. To frill the edges, continue stroking back and forth
without turning the ball tool. Place on to dimpled foam to dry.
Start taping the petals, one at a time, around the gold stamens.
The first petal should be taped slightly below the bottom of the
petal leaving approximately 1cm of wire exposed above the tape.
Continue adding petals to achieve a full, round appearance.
19
20
Roll out a ball of gold modelling paste to approximately 2mm

thick and cut a large heart using the heart template. Stick the heart
to the centre front of the 6in round cake. Fill a piping bag fitted
with a No. 2 piping tube with gold royal icing and pipe a snail
trail border or series of dots around the edge of the gold heart.
Use fuchsia, pink, cream and gold modelling paste to make a

selection of moulded buttons and flower embellishments to
cover the surface of the gold heart. Attach with a little royal
icing or edible glue. Make several gold floral swag
embellishments, curve into an S shape then apply around the
base of the 4in and 6in tiers to create a border.
21
22
Spray the entire surface of the cake and board with pearl lustre
spray. Mix some gold lustre powder with a little lemon extract
to the consistency of single cream and use it to paint the gold
embellishments.
Insert a posy pic or piece of drinking straw into the left hand
side of the top tier and the right hand side of the bottom tier
then use pliers to insert the peonies into the posy picks.
www.cake-craft.com
Wedding
Pleat
Pleat
Pleat panel
Centre front panel
MP Feb new_CakeFebruary2015 17/12/2014 18:03 Page 10
Market Place
0
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eess ttoo
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woonn
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'Market Place' is where you can find useful information from the trade
or organisations which we think will be of interest to readers.
It's also the place where you havea chanceof picking up a free sample.
online competition Win a Dinky Doodle Airbrush
Worth 95!
World of Icing has been supplying cake

decorators for 11 years with everything
they could possibly need to decorate
their cakes. They have now expanded
and launched their new online
shop! Take a browse around their shop
at www.worldoficing.co.uk/shop
To celebrate this they are offering one
lucky reader the opportunity to win a
pink Dinky Doodle Airbrush worth 95.
To enter this competition go to www.cake-craft.com and click on This Months
Competition. The closing date for this competition is 3rd February.
Easy To Use - Choco Writers

Even for an experienced baker, decorating with chocolate can be a
messy and stressful experience, but not anymore. With Choco
Writers, decorating with chocolate has never been easier.
Forget technical terms such as tempering and forget those messy
piping bags, with Choco Writers the chocolate is already neatly
sealed in a ready-to-use tube. Just
pop in hot water to melt, snip the
end off the tube and then write,
swirl, draw and drizzle on your cakes
and bakes. Youll create your
showstopper in no time!
Choco Writers come in three delicious
flavours: Milk, White and Dark.
Cake Dcor have put together a
fantastic goodie bag packed full of
Cake Dcor products, each worth
around 30.
5 goodie bags
worth 150!
5 Lucky winners will receive three

Choco Writers (one in each flavour),
one tube of Perfect Swirl Frosting in
Madagascan Vanilla; one tube of Two
Colour Stripes Frosting in
Chocoholic Vanilla; one pot of each
of Cake Dcors BLING Sprinkle Range
(Gold Glimmer Sugar, Gold Chocolate
Chips, Gold Stars, Silver Stars, Gold
Chocolate Splitters, Gold, Silver &
Bronze Crunch) and a Cake Dcor apron.
Have a look at www.mycakedecor.co.uk for

more fun decorating ideas and stockists. Also follow Cake Dcor on Facebook and
Twitter (@MyCakeDecor).
10
www.cake-craft.com
5 to give away
worth 114!
Bake For Your

Valentine
For a special meal for your Valentine, you cant go wrong with
this stylish, uniquely designed heart shaped ceramic dish from
the Appolia cookware collection rrp 22.95 (size 29 x 28cm).
Available in a range of 6 colours, crafted from natural clays of
very high quality they are manufactured in France.
The low porosity of the material guarantees the best cooking
process, as well as a high thermal and mechanical shock
resistance. The enamels are scratch resistant and easy to clean.
The entire manufacturing process is environmentally friendly
and safe. All Appolia products comply with the toughest
standards and health and safety regulations. They do not
contain lead or cadmium. The raw materials used are non
polluting and a mono cooking process is used to limit the
impact on the environment. Appolia is also engaged in a
strategy of reducing all unnecessarily disposable packaging
boxes, a good move for mother earth. www.ictc.co.uk
MP Feb new_CakeFebruary2015 17/12/2014 18:04 Page 11
Market Place
10 to give away
Worth 190!
20 sets worth 118!
Fun Animal Moulds
Culpitts NEW
Metallic Modelling
Paste
We have had requests

here at the magazine for
animal related cakes and
these new fun moulds
by Karen Davies Cakes
might just be what you
are looking for. Perfect
for childrens cakes,
each retailing for
19.00 and designed by Karens daughter, Alice.
Culpitt have introduced a

new metallic effect
Modelling Paste which is
available in beautiful Gold
and Silver lustre shades.
The metallic colour is spread
evenly through the modelling
paste, so you get perfectly even
colour throughout your
decoration and dont have to
compromise on any of the surface detail,
as you would if you were applying lustre dusts or sprays.
The Lamb and Chick are lovely for

Easter decorations! The new Jungle
Animals mould comes with a Hippo,
Giraffe, Monkey, Lion and an Elephant!
The cute and fun characters in both
moulds are great for any childrens cakes
and the perfect size for cupcakes too!
Its really easy to use, simply knead it gently with your

fingers and youre ready to start making your decoration.
This modelling paste is very versatile, its perfect for
modelling, moulding, texturing, using with cutters and
making into delicate flowers.
Karen Davies Cakes now run courses

which offer a wide range of sugarcraft
skills from sugar flowers, piping, and
figure modelling to basics such as covering cakes. All materials, lunch and refreshments
are included. See their website for dates and more details.
www.karendaviescakes.co.uk
www.culpitt.com
Culpitts Gold and Silver coloured Modelling Paste is fully

edible and comes in 100g packs which retail for 2.95.
Trade: www.culpitt.com
Consumer: www.culpittcakeclub.com
0151 643 0055
More Developments
At Barker Bakes
www.barkerbakes.co.uk
0121 311 1624
Barker Bakes Sugarpaste and
Chocolate Paste launched in August
2014 have extended their colour range to 50 with 7 new colours Coral, Jade, Raspberry, Bronze, Midnight Red, Midnight Green,
Grey. They have also added New Duo Range of flower pastes - 2
(complimentary) colours in one convenient pack launched and
New Pearl Toppers.
3 bundles worth
300!
They have been asked why they use the premium foil packs
rather than cheaper packaging, and it is because it ensures that
there is no colour fade, which occurs with food colours as they
tend to be photo-sensitive. Also it is most convenient for freezing
in its pack, so we have found this to be most versatile,
additionally it can take the weight of a 180lb man before
bursting so customers can be assured that the product will always
reach them in peak condition (assuming it was stored correctly by
the retailer) and reduces/eliminates taint and odour penetration
that can occur in lighter-weight packaging.
It is also an exciting time for them and they are now looking for
outlets to stock their products so do ask your favourite retailer if
you want the convenience of local shopping.
3 Winners will each receive a bumper Valentines bundle worth over 100.
Consumables:
Toppers:
3 packs of Barker Bakes 300g Flower paste
2 packs of Barker Bakes Diamante Stems
1 Barker Bakes Crystal Entwined Heart Topper Large 1 pack of Barker Bakes 300g Modelling Paste
1 Pack of Barker Bakes 300g Sugarpaste
1 packs of Barker Bakes Crystal Toppers
1 bottle of Barker Bakes Edi-Goo
1 Pack of Barker Bakes Pearl Topper
1 Barker Bakes Butterfly Crystal Topper
To Enter
For your chance to win one of these great prizes,

go to www.cake-craft.com from 8th January or send
in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ,
stating which item you are applying for (not
forgetting to include your name, address and email
address). The final date for giveaways will be 3rd
February 2015.
11
Mandy_CakeFebruary2015 11/12/2014 08:12 Page 12
Valentine
Mandy Strahand
Mandys Sugarcraft www.facebook.com/MandysSugarcraft

12
www.cake-craft.com
Valentine
Marry Me?
Sometimes its daunting to ask, so
this year say it with cake!
This pretty cake works equally as
well for Mothers Day and other
special occasions - simply change
the inscription and colour scheme
to suit. To make things a little
easier, Steps 1 to 14 can be
prepared in advance, simply store
in a cake box ready to go!
1
You will need

Consumables
heart-shaped cake 15cm (6in)
white sugarpaste 750g
sugarpaste red 750g (500g for cake
drum and flowers, 250g for cake sides)
to which you need to add teaspoon
of CMC/Tylose powder per 250g add the night before and use paste the
following day
pastillage white 100g
flower paste red 20g
dusting powder red (Sugarflair)
royal icing white 100g
round cake drum 30cm (12in)
square cake card 15cm (6in)
baking parchment
A4 piece of card
white ribbon 1.25 metres x 15mm
cocktail sticks
white vegetable fat (e.g. Trex)
Tools
broderie anglaise B (Patchwork Cutters)
Tappit Funky Letters (FMM)
cream horn moulds pack of 4 (Lakeland)
icing tube No. 2
icing tube leaf
small piping bags (2)
mini heart shaped cutter
quality food bag (for rolling flowers)
flat brush 2cm (1in)
dusting brush
fine brush
craft knife
scissors
hole-punch
non-slip matting
Tip
Cut the square cake card and baking parchment to size. Cut
two parchment strips to roughly fit the sides of the cake (these
will be trimmed later, Step 17).
Gently score a line across the centre of the A4 card. Fold along
this line, turn the card over and score two further lines - one
either side of the crease - then fold the card back the opposite
way. Use a hole punch to create four holes.
The cutter used for this cake has been modified by removing
the storks and bows with a craft knife. As only one segment of
the cutter is needed for this project you may elect to remove
just a single stork.
A suitably sized
square cake tin
can be used to
bake the cake.
Create a 15cm
heart-shape
template to trim
the cake to size.
Any offcuts can
be used to make
truffles or cakepops.
Place non-slip matting on the card and insert the cream-horn

moulds through the holes, alternating sides to create room to work.
13
Valentine
5
Tip
Pastillage dries
rapidly so only
use as small a
quantity as
required and
keep the
remainder well
sealed in an
airtight food bag.
Apply a light film of vegetable fat to the work surface. Roll out
a small piece of pastillage quite thinly (1mm). Turn the paste
over on to a dry area of the work surface and apply the cutter.
Turn the cutter over with the paste still in place and use a
cocktail stick to remove detail.
Drape the cut paste over the cream horn mould and gently
smooth so that it sits well - the tip of the flute segment should
point directly down the mould.
Tip
Take great care
when handling
dried pastillage as
it is extremely
fragile concentration
and patience will
reduce the risk of
damage.
Continue to cut and shape - approximately 26 flutes are
needed for the 15cm cake however a few more should be made
to allow for breakages. When removing a piece from the mould
check it retains its shape before placing on a board to fully dry.
Using the cake card as a guide, loosely place some dried flutes
around the shape to check fit - remember the cake will be
slightly bigger once covered in sugarpaste. Inspect all the dried
flutes for any damage, ensuring you have sufficient for two
layers plus spares.
10
Tip
A zip lock food
bag cut open
works well for
making the petals.
To make the stylised roses take a large ball of sugarpaste 10g

and roll out to 3mm thick. Place the paste between two layers
of food grade polythene. Roll the paste thinner along one edge
and both of the short sides, the aim is to create a graduated
wedge-shape with a very thin (petal) edge on three sides.
14
www.cake-craft.com
Remove polythene and roll up the paste - focus on the thinned

edge to ensure a defined rose swirl is achieved. Thin the paste
with your fingers to remove any excess. Gently dust the edges
with edible red dust to define the shape and then set aside to dry.
Valentine
11
12
Tip
Use flower paste to create the lettering. Roll out thinly and
ensure a clean cut is achieved. Gently release the letter from the
cutter - gentle use of a fine brush usually works well.
Position the lettering on the heart-shaped parchment (created

in Step 1) check fit and adjust letter shapes. Set aside to dry.
Take a reference photo if desired.
13
14
Use your tablet,

mobile phone or
digital camera to
take a picture of
any planning
stages - Step 12 is
a great example the photo will be
a useful reference
when applying
the lettering to
the cake.
Tip
Cover the cake drum in red sugarpaste. Once the paste has
firmed up take the heart-shaped parchment template and place
on top. The point-end should be 7.5cm from the board edge
with the heart central on the vertical. Gently scribe the outline
and set aside.
Stick your prepared cake to the heart-shaped cake card. Roll out
white sugarpaste to approximately 5mm thick and apply to
cake. Take care at the point-end. Trim off any obvious excess
paste before manipulating around the top curves. Fine trim and
use a 2cm flat brush to smooth.
15
16
Gently place the dried letters on the cake, positioning as

required. Working on each letter separately, lightly dampen the
reverse and fix in position. Care should be taken not to overmoisten as this may dissolve the letters and/or leak red
colouring onto the white cake surface.
Check the fit of the parchment strips alongside the cake - the
height should finish just as the edge begins to curve, and the
length should be a fraction longer than actual. Re-trim as
necessary to ensure a perfect fit.
When covering
unusual shaped
cakes take great
care around any
sharp angles
(avoid tearing do not drag the
paste down) and
recesses (avoid
creases - watch
for pleating).
Using a 2cm flat
brush with fine
bristles allows
you to neatly
finish any areas
hard to access
with your fingers.
Gently stroke the
paste with the
brush to achieve
a great finish.
15
Valentine
17
18
Roll out 125g of red sugarpaste to approximately 3mm. Using

one of the parchment strips as a guide, cut the paste and roll up
(the parchment prevents sticking and transfer of icing sugar).
Dampen the side of the cake and apply the strip. Repeat on
other side. Smooth as needed.
Use a No.2 plain writing tube and royal icing to pipe a snail
trail or small beading down the paste join in the crevice of the
cake. Turn the cake and apply the bottom layer of flutes - start
by positioning a flute over the join at the point-end, working
around each side to finish at the back.
19
20
Apply the top layer of flutes, starting at the point-end. As

before, apply a small blob of royal icing to the shape, position
on cake, then royal ice a seam inside to support. Take great care
not to catch the edges as they will break. Allow royal icing to
dry thoroughly before Step 23.
Cut out mini-hearts from white sugarpaste and attach to the

side of the cake in the spaces between the flutes. Additional
hearts can be added to the board as desired. With a No. 2 tube
carefully pipe pearls where the flutes meet and also where the
bases converge.
21
22
Fit a leaf tube to a bag and fill with white royal icing. Gently
position the roses in the top row of flutes (trimming the rose
base if needed to achieve a good fit). Once happy with the
layout, pipe royal icing leaves around each of the roses to secure
them in place.
Ribbon the edge of the board - on this occasion join the ribbon
at the front in line with the point-end of the cake. Use the
additional ribbon and double sided tape to fashion a flat bow
and apply over the join to finish.
Tip
Dried pastillage
is extremely
fragile. Should
any accidental
breakage occur
you may be able
to replace the
flute by first
removing the
remainder and
then using a food
scalpel to remove
the royal icing
that fixed it in
place - take care
not to damage
the visible area of
red paste.
If an edge is
broken in the
final stages it
may be possible
to effect a repair
by taking a
slightly larger
section from one
of your spares
and royal icing
this into the
affected area - as
the top edge
slants inward a
good repair is
unlikely to be
readily visible.
16
www.cake-craft.com
RR Feb_p017_CakeFebruary2015 15/12/2014 11:03 Page 17
Recommended Reads
Simply Perfect Party Cakes for Kids
Author: Natasha Collins

Price: 16.99
Publisher: Murdoch Books
ISBN: 978-1-74-336106-1
Pages: 237
Size: 250 x 223mm, paperback
Content: British cake decorator
Natasha Collins of Nevie-Pie
Cakes, shows how cakes can be
works of art in her new book.
With detailed step-by-step
instructions for over 20
projects, Natasha shows how to paint on sugarpaste with
edible colours. Her instructions cover cooking,
constructing and painting, from single-level to multitiered cakes, as well as cupcakes and cookies. Most of the
projects are painted freehand but templates are included
where appropriate. The Painted Cake progresses from the
simplest projects through to more advanced so it is sure to
please all skill levels of cake decorators.
Author: Zoe Clark

Price: 15.99
Publisher: David & Charles
ISBN: 978-1-4463-0426-6
Pages: 128
Size: 276 x 212 mm,
paperback
Content: International cake
decorator Zoe Clark gives us
kids cakes in her most beginner friendly book to date!
This collection of 12 inspirational cake designs shows that
beautiful novelty cakes for children is not only possible but
simple if you follow her clearly photographed, step-by-step
projects.
The Oxford Companion To Food
Artisan Cake Companys Visual

Guide To Cake Decorating
Author: Alan Davidson

Price: 40.00
Publisher: Oxford University Press
ISBN: 978-0-19-967733-7
Pages: 922
Size: 280 x 226mm, hardback
Content: First published in
1999, this book was an
immediate success. Its blend of
food history, culinary expertise
and entertainment is unique and
this new edition is the foremost
food reference resource. Interest in food and cooking has
grown as shown by the huge number of cookery programmes
on TV. This Companion combines an exhaustive catalogue of
food information.Tom Jaine has updated the text and there is
new coverage of attitudes to food such as genetics, sociology
and obesity. There are also new entries on important
personalities within the world of food such as Clarence
Birdseye, Henri Nestl, and Louis Pasteur.
Fun Figures: Cute Character Cake

Toppers For All Occasions
Author: Lorraine McKay
Price: 12.99
Publisher: Search Press
ISBN: 978-1-78221-032-0
Pages: 128
Size: 280 x 218mm,
paperback
Content: This book is
packed with tips for success
and will help you to create
cute and accomplished
looking sugar figures with
ease. It guides you through
Lorraine McKays distinctive sugar art style to create
characterful figures for 10 special occasion cakes for
weddings and graduations, baby showers and birthdays.
The book covers all the basic techniques you need, from
mixing skin tones and making eyes, arms, teeth and hair,
to supporting your finished figures.
These up to date, desirable cakes for girls and boys include

a baby elephant design, a 3D toy box, an enchanted garden
for younger children as well as covering surfing, paintball
cake and make-up cake for older children. Surprise inside
cakes, which reveal a pattern when you cut into the cake,
are also covered.
Author: Elizabeth Marek

Price: 20.00
Publisher: Race Point Publishing
ISBN: 978-1-937994-69-3
Pages: 224
Size: 270 x 220mm,
hardback
Content: In her book,
Elizabeth Marek shows
stylish cake decorating
techniques from beginner
through to professional
level. No more boring and bland, become amazing and
spectacular. Add ruffles, stripes, and geometric patterns
to cakes and create the effect of cascading petals or
metallic finishes. The easy step-by-step projects guide you
through the tools, recipes and basics of decorating, from
party cakes and wedding cakes to more advanced 3D cakes.
Recommended Reads
The Painted Cake
A-Z Of Bird Portraits

Author: Andrew Forkner
Price: 19.99
Publisher: Search Press
ISBN: 978-1-78221-002-3
Pages: 144
Size: 290 x 225mm, hardback
Content: Art books like
this one by Andrew
Forkners provide cake
decorators with great
inspiration particularly
when painting cakes, or
producing lifelike wildlife
to portray the cake
recipients hobbies and
interests. This book
provides you with all you
need to paint a range of birds; taking in birds of prey,
songbirds and waterbirds from all over the world. With
easy-to-follow step by step projects, guidance on
composition and important bird features.
17
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Ulla Feb withnewmain_p0_CakeFebruary2015new 16/12/2014 16:07 Page 21
Sweet
Pea
Sugar
Flowers For
Beginners
(LATHYRUS odoratus)
Ulla Netzband
Legend has it that sowing sweet pea

seeds before sunrise on St.Patricks Day
will result in more fragrant and
larger flowers.
The sweet pea is the flower
for the month of April.
These flowers come in many
different colours, pink,
white, lilac, burgundy,
red and a new variety
is now available in
yellow.
You will need
Basic Kit
Essentials for your basic sugar
flower making kit. We shall
add to this kit as we proceed
through the series.
work board
small rolling pin
a little muslin bag filled
with cornflour
sponge pad
ball tool
fine bladed palette knife
fine sharp scissors
craft knife
wire cutters
florist wires white
florist tape nile green
cocktail sticks
small celstick (CelCraft)
confectioners glaze
alcohol or gin or vodka

dusting brushes
small paintbrushes
porcelain friller
(Holly Products)
plain cutting wheel (PME)
dresden tool
dimpled sponge
dusts for flowers of your
Photography: Clark Smith-Stanley
Consumables
white flower paste (A Piece
of Cake) coloured lightly with
pink and grape violet paste
colour (Sugarflair)
green flower paste coloured
with Christmas green paste
colour (Sugarflair)
white fat i.e. Trex
petal dust foliage, spring
green (Sugarflair)
petal dust edelweiss (Squires)
rose water or egg white
isopropyl
choice (I used pink and

lavender) EdAble Art
Needed for this project
sweet pea cutters 737/738 (TT)
star calyx cutter 116 (TT)
rose petal cutter 278 (TT)
euphorbia cutters set of 4
2641 (Fine Cut)
florist wires white 20, 26, 28,
30, 33 gauge
21
Sugar Flowers For Beginners

1
Tips
Making a hook
on the end of the
wire gives the
wire a softer edge,
so it is less
inclined to poke
through the paste.
Always assemble
your flowers
before they are
too dry. You will
get more natural
movement and
less breakages.
Keel (Centre): Take a third length of 26g wire and make a

hook in the end. Roll a pea sized ball of white paste into a
teardrop.
Insert the hooked wire into the broad end of the teardrop and
shape the teardrop into a pasty shape. With your finger and
thumb press a line on to the rounded side which will create a
thickness to the centre of the keel hiding the stamens.
Technique
Veining with a
grooved friller
tool.
This is simple
technique to learn
and it creates a
wavy petal with
natural linear
veining across the
petal. You can use
a ceramic veining
tool or a plastic
one, it is a case of
personal
preference and the
tools all give
slightly different
effects. Make sure
there is a light
dusting of
cornflour under
the petal before
rolling the frilling
tool lightly at first
and more heavily
for a stronger
effect over the
petal.
22
With the plain cutting wheel or a scalpel draw a line down the
thinned edge. This is where the stamens would emerge in the
real flower.
Roll the porcelain friller gently backwards and forwards to vein

the petals. Place them on to the soft mat. Place the ball tool
half-on and half-off the petal edge and lightly rub the ball tool
over the petal edge to give movement to the petal. Place the
petals on to some dimpled foam to semi-dry.
www.cake-craft.com
Wing Petals: Roll out some lightly coloured paste as per the You
Will Need section, leaving a ridge approximately a third way up
the petal to take a 28g hooked wire. Insert the wire and press
down on the petal to secure. Make one left and one right petal.
Dust the keel at the tip and at the base with a mixture of spring
green and edelweiss. With half-width tape attach the wing
petals either side of the keel.

7
Tip
By wiring the
leaf to the tip you
can shape your
leaf straightaway
without the need
for a former. Vein
the leaf in the lily
veiner.
Standard Petal: Roll out one petal again leaving a ridge one
third up the petal so you can insert a 28g hooked wire. With
the narrow end of the dresden tool draw a centre vein. With the
porcelain friller vein the petal and just like the wing petals flute
the edges with the ball tool.
Turn the petal over. With the broad end of the dresden tool
make an indent at the base either side of the centre vein which
will then appear raised on the upper side.
Put the stems

through the
steam of a kettle
to settle the dust
and leave a little
sheen on the
flowers/leaves
10
Sugar Glue
Recipe
Ingredients
Tylose powder
Water
Assembly And Colouring: With half-width tape attach the

standard petal behind the wing petals. Let the standard petal
fall away slightly.
11
Dust the base of the wing petals and the standard petal with a
mixture of spring green and edelweiss both front and back.
With a flat brush dust the petals to the colour of your choice
from the edges inwards towards the wire.
12
Tools
Small water
bottle with a
brush in the lid
Method
Fill the bottle
with water.
Dip the end
of a teaspoon
handle into
Tylose powder
and add this
powder to the
bottle. Replace
the cap and
shake well. The
mixture will go
lumpy.
Leave for a
while and
shake the bottle
again, repeat
until the powder
has mixed into
the water to
produce a
wallpaper paste
like consistency.
1
2
3
Calyx: Roll out a small piece of green paste leaving a bump in
the centre and cut it out with the star calyx cutter.
Place the calyx on to the soft mat and elongate each sepal from
the centre towards the tip with the ball tool, being careful not
to distort the sepals.
23

13
14
With the small celstick open up the centre, wide enough so that
it will easily slide up the flower stem. Using the broad end of
the dresden tool hollow out the centre of each sepal.
Slide the calyx up the stem of the flower. Add a little glue to the
centre of the sepals and glue two sepals to their tip. Attach two
sepals to the standard petal and two either side and one to the
front letting the tips fall back. Dust the calyx with foliage green.
15
16
Bud: The keel is made in the same way as for the flower only
smaller so it fits well into the rose cutter. Cut out one rose petal
and cut a little V away from the broad end of the petal, this
will represent the wing petals.
Mark a centre vein with the narrow end of the dresden tool.
With the porcelain friller vein the petals. Add a little glue to the
base of the petal and attach it behind the keel. The tip of the
keel should just peep through the V.
17
18
With the same size cutter cut out one more petal. Make a
centre vein and frill the petal with the porcelain friller. Add a
little glue to the base and attach it behind the wing petals
letting it fall away slightly. Tape the bud with half-width tape.
Dust the bud as for the flower, then make and attach a calyx as
for the flower.
Tips
To soften a
petal/leaf, place it
on a sponge pad
and move the dog
bone tool around
the edge of the
paste. Make sure
the tool is half on
the edge of the
paste and half on
the sponge pad as
you apply slight
pressure to soften
the edge of the
paste.
To frill a petal,
start by softening
the edge and then
go over the edges
more firmly to
create ripples in
the edge. This
action is used
mainly to give
movement to
petals or leaves.
If a deeper frill is
required, place
the petal on a
board dusted
with cornflour.
Roll a rounded
off cocktail stick
very firmly back
and forth across
the petal edge.
This can be done
with a textured
veining tool
which creates
multiple veins in
the paste.
Dont colour the
flower paste too
dark for sweet
peas always work
with with pale
coloured paste
and add dusting
colour. This gives
a more realistic
effect to the
flower, colouring
the flower paste
for this flower
deadens the
overall effect.
24
www.cake-craft.com

19
20
Note
The leaves and
tendrils must
never be attached
to the flower stem
for this flower.
Leaves: Roll out green paste and lay a 30 or 33g wire over it.
Roll the paste over the wire and with the rolling pin thin the
paste either side of the wire.
Lay the leaf cutter over the paste, lining up the tip of the cutter
with the tip of the wire.
21
22
Tape the leaf a little way down with quarter-width tape and
colour the leaf with foliage green.
Bracts: Take a 33g wire and cut it into six to eight sections.
Form a tiny teardrop out of green paste and insert the wire into
the broad end of the teardrop and splat it with your palette
knife. It should resemble a tiny spear. If a little untidy neaten it
up with a small pair of scissors. Dust with foliage green.
23
24
Tips
When dusting
flowers, work the
dust into a piece
of white paper
(plain kitchen
roll or a paper
tissue are good
for this) with the
dusting brush.
Then apply it to
the flower. This
mixes all the
colour grains
which can
separate in the
storage container
sometimes into
different colours
and only become
noticed as you
brush the dust on
to the flower.
Quarter to half
an inch flat
chisel headed
brushes are good
to dust flowers
and foliage with.
Tendrils: Take a good length of quarter-width tape and twist it

tightly stretching the tape as this will release the glue in the
tape. Make several lengths and twist and curl them over the
small celstick or similar. Dust them with foliage green.
Assembly: Make separate leaf stems. Tape three tendrils and

two smaller leaves to a 20g wire. Tape down a little and add
more leaves (+ or tendrils) opposite each other. Increase the
size of the leaves as you go down the stem. Make several flower
and bud stems leaving stems showing. When you join a leaf and
flower stem or two leaf or flower stems, add two little bracts at
their junction.
Always apply a
light touch of
colour and if you
want a darker
effect add a
second layer of
dust. Bear in
mind you can
always add more
but you cant take
the colour away.
25
Pg 26_1PAGE TEMP 11/12/2014 12:16 Page 2
Helping you make better cakes

NEW COURSES FOR 2015
Covering
a variety of
Sugarcraft skills!
Figure modelling,
sugar flowers,
piping,
all materials,
lunch and
refreshments are
provided.
See our website
for dates and
more information
www.karendaviescakes.co.uk
Tel: 0151
643 0055 email karen@karendaviescakes.co.uk
Trade enquiries welcome

Unit 4, Royal Standard House, 334 New Chester Rd, Birkenhead CH42 1LE
26
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Pg 27_1PAGE TEMP 10/12/2014 18:35 Page 1
Hannah feb new_p0_CakeFebruary2015new 16/12/2014 15:59 Page 28
This foot high sculpted cake

design requires two weighty,
sphere shaped cakes to be covered
and securely stacked.
Sugarcraft
Masterclass
Hoppy
Valentines
Hannah Collison and

Lynn Crees-Glendinning
Editors Choice
Our Masterclass will help you

avert disaster when attempting this
and similar 3D cake challenges.
You will need
Consumables
sphere shaped madeira sponge cakes
13cm (5in) diameter x 2
ribbon 12mm (in) wide to cover a
30cm (12in) round board
double-sided sticky tape
jumbo or bubble tea straws x 6
self adhesive film polka dot blue
(www.wilko.com)
cocktail sticks
kitchen paper towel
freezer bags
clingfilm
Sugarpaste (Renshaw):
lincoln green 1.8kg (4lb) add 5g (1tsp) CMC
white 400g (14oz) add 2.5g (tsp) CMC

bottle green 75g (2oz), black 20g (oz),
yellow 30g (1oz), red 100g (3oz), add a
pinch of CMC to each
Trim line
Tools
spherical cake tin/ball mould 13cm
(5in)/2 pint (1ltr) (Alan Silverwood)

internal support structure
(www.cakingit.co.uk)
cutting wheel (PME)
serrated bread knife
cranked palette knife
multi-ribbon cutter (FMM)
large scissors
straight bladed knife
apple corer 18mm (in) diameter
surgical scalpel with 10A blade or other
suitable cutting tool
self healing cutting mat
dresden veining tool (JEM)
large rolling pin
metal circle cutters various sizes from 1.5cm
(in) to 10cm (4in)
pastry brush
paintbrush
Buttercream:
500g (1lb 1oz) icing sugar &
Leg crease
28
www.cake-craft.com
250g (9oz) block butter

icing sugar in a shaker
cool boiled water
hot boiled water
rice krispie treats 400g (14oz)
CMC 15g (3tsp) used as above
Technique
Sphere shaped sponge cakes are baked as two
halves. Grease both tins with vegetable oil
spray and line bases neatly with greaseproof
paper. Use baking ring provided and a 7.5cm
metal circle cutter to hold both tins upright.
Put tins on to a greaseproof lined baking tray.
Mix the ingredients for 23cm round madeira
cake. Fill each tin almost to the top. Lay a
sheet of greaseproof paper loosely over the top.
Bake cakes on lowest oven shelf for
approximately 55 minutes at recipes
recommended temperature. When cooked
allow to cool for 5 minutes before loosening
the edges and turning out. When cold you can
trim any excess from the top using the tin as a
guide. Make fresh cake mix for your second
sphere as the mixture does not bake as well if
it has been left to stand before baking.
Sugarcraft Masterclass
29
Tips
Take great care
when using a
scalpel as they are
extremely sharp, use
a self-healing
cutting mat
underneath to
protect work
surfaces. As an
alternative you can
use PVA glue to
secure a thin cake
card to the base
(measure and precut the hole first).
Greaseproof paper
can be used to cover
both sides of the
support disc, use a
little buttercream to
hold the paper in
place. When
delivering your
cake remember to
let the recipient
know which
parts of the cake are
not edible.
To create a wipeable surface, cover the support structure base and

support disc with self adhesive film. Using a scalpel trim around
the edges and holes. You can coat the base with sugarpaste if
preferred. Twist the threaded dowel through the offset hole in the
base, stop twisting when flush with the underside.
Working on one half of the sphere sponge cake, insert three

cocktail sticks, lined up vertically and spaced evenly on both
sides, as a cutting guide. Using a serrated bread knife cut in
between the cocktail sticks splitting the cake into 3 layers, repeat
this for the other cake half.
Use an apple corer to make a hole through the middle of each

half-sphere cake that is slightly wider than 18mm by twisting
and gently pushing the corer through the cake. Carefully pull
the tool back up removing the plug of cake to reveal the hole.
30
www.cake-craft.com
To create a food safe barrier, cut 3 jumbo or bubble tea straws

to a length of 14cm. Split the straws lengthwise using scissors,
open up each straw and clip them onto the threaded dowel.
Alternatively you can use hollow plastic pillars 20mm diameter
or clingfilm.
Fill each layer with buttercream and use the cocktail sticks as
your guide to help you reassemble the cake accurately. Wrap the
cakes in clingfilm and place them in the fridge for one hour to
help the buttercream set.
Remove cakes from fridge and sandwich each pair together with
buttercream. Crumb coat with buttercream. Wrap in clingfilm
and place back into one of the tins to maintain its shape. Use
the warmth of your hands to smooth buttercream coating on
the top half. Refrigerate for 1 hour.
7
Remove one sphere cake from the fridge. Whilst in the tin,
smooth and make surface of crumb coating tacky using a
palette knife dipped in hot boiled water and dried off with a
kitchen towel. Replace the clingfilm, turn cake over and repeat
on the bottom half.
Take 500g of lincoln green sugarpaste. Roll out to 0.5mm thick

and approximately 30cm diameter. Cover the cake and secure top
using a gentle circular rubbing motion with palm. Trim off obvious
excess using scissors and secure remaining paste to the cake.
10
Wrap the bare top part of the dowel loosely in clingfilm so that
the cake does not make contact with the wood as it is threaded
on to the dowel. Remove the clingfilm.
To protect the cake whilst working on the top tier cover it

loosely in clingfilm. Twist the support disc down the dowel
until it just reaches the top of the cake. Clingfilm over the top
end of the dowel and add jumbo or bubble tea straws as
described in step 2.
11
12
Prepare the second sphere shaped cake for the frogs head in the
same way as the bottom tier (see steps 3 to 7). Support the cake
and thread it on to the dowel until it rests on the disc.
For the sculpted features, using white sugarpaste make one 40g
cone, two 30g cones and use the remaining 100g to make a
sausage shape, narrowed at both ends, for the forehead, cheeks
and mouth respectively.
Technique
To secure the
sugarpaste to the
cake sides and
remove any
pleats, work on
the side of the
cake furthest
away. With one
hand lift up the
excess and open
out the pleats,
cup a hand to
form a scoop,
then use the side
of a palm and
stroke in an
upward motion
working from the
top side down to
the bottom of the
cake which will
help shrink the
paste as it begins
to stick. When
the base is
reached trim off
further excess
and begin to tuck
the remaining
paste underneath
the sphere
rocking the cake
back and forth.
Smooth off any
creases using a
finger and a little
icing sugar as a
form of sand
paper. Gently lift
the ball to trim
off any final
excess underneath
with scissors.
31
13
14
Place the shape for the forehead on top of the cake and smooth
it down to blend into the cake. Attach the mouth and blend in
the same way, keeping the centre fat. Brush some cooled boiled
water on to the mouth corners and attach the cheeks, smooth
in same way as before.
To coat the cake: Take 700g (1lb 5oz) lincoln green sugarpaste,
roll out, drape and trim (see step 8 and technique). Whilst
supporting the weight of the paste gently press in, smooth and
form the sculpted features. Secure sugarpaste to lower and
undersides of the head, smooth out pleats and trim excess.
15
16
To enhance the sculpted features lightly press your finger into

the middle of the frogs mouth and rub from side to side to
widen, finish by drawing your finger to the mouth corners
making just a thin opening. You can add dimples and nostrils
using a dresden tool.
Remove the protective clingfilm on the body and secure the

head in place, smooth over any unintentional marks. Mix
white and lincoln green sugarpaste to make a pale shade. Roll
and cut out a variety of circles using cutters. Attach these to the
frogs body and head using cooled boiled water.
17
18
Shape two 200g Rice Krispie treat pieces into cones (see
template). Use a straight bladed knife to trim the pointed end
at a slight angle. Press in leg creases on both sides with a palette
knife. Prepare for sugarpaste coating (see steps 6 to 7).
Take 200g of lincoln green sugarpaste and coat each leg in a

similar way to sphere cakes (see step 8). Ease the excess
sugarpaste round to underside of the legs and trim. Smooth the
paste until you have a good finish. Stand the legs upright to dry.
Tips
Check that the
buttercream
crumb coating on
the cake is still
tacky but not too
soft otherwise the
sculpted features
will not hold in
place. Allow the
features to set for
at least an hour
before you
proceed with the
sugarpaste
coating.
Technique
Rice Krispie
treats are a tasty
light weight
alternative to
using cake. They
can be made in
advance and
stored in a
microwavable
container as long
as it is lined with
clingfilm or wax
paper. If you
need to soften the
mixture you can
reheat it in the
microwave, on
high for
approximately 10
seconds and then
mould into
whatever shape
you wish. Wear
disposable gloves
or grease your
hands with
cooking oil when
handling the
mixture whilst
soft as it is very
sticky.
32
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19
20
Tips
Make a strong glue using lincoln green sugarpaste mixed with

cooled boiled water, a little at a time until the sugarpaste
becomes soft and sticky. Position each leg and paint glue on to
the area where the leg will touch the body. Clean off and neaten
excess glue using a dampened brush.
Lily Pad: Roll bottle green sugarpaste 4mm thick, cut a circle
using 10cm cutter. Cut a curved V into the leaf and mark
veins using a cutting wheel. For the flower roll five similar sized
white balls and one yellow. Position the white balls around the
yellow ball, gently push together to form flower.
21
22
Make two eye balls from 70g white sugarpaste. Cut the pupils
from black sugarpaste using a 3.5cm circle cutter. Cut a V
using the cutting wheel, attach with cooled boiled water. Roll
two 30g pieces of green paste into sausage shapes tapered both
ends and shape around the eyes.
For fingers and toes, using lincoln green sugarpaste, roll two
20g, six 15g and four 5g balls. Use the palm of your hand to
form even thickness sausage shapes leaving them bulbous at one
end. The arm and middle finger are formed as one piece.
23
Glue all features in place

using the picture as a guide.
When attaching fingers
position arm and middle
finger piece first, then
add other two fingers.
Place glue underneath
each finger where it rests
on the leg. Glue around the
neck and secure neck
ribbon, add
more glue and
attach bow.
You may find

that the fingers
and toes fit better
with the arms
and legs if you
trim the slimmer
ends at an angle.
This should be
done whilst the
paste is still wet
using a straight
bladed knife.
When attaching
light weight
features to the
cake you can use
cooled boiled
water as a glue.
Allow the water
a short time to
begin melting the
sugarpaste which
should make the
surface tacky and
help hold the
piece you are
attaching. For
the heavier pieces
you will need to
use strong glue
(see step 19) in
particular for the
frogs tongue.
Ensure that you
keep your work
clean by wiping
off excess glue
with a slightly
dampened brush.
Sponge pieces can
be used as wedges
to help support
the features as
they dry, these
can be left in
place whilst
transporting.
Tongue: Roll 20g red sugarpaste into a cone shape. Mark down
the centre using a cocktail stick. To make the bow use the
multi-ribbon cutter, cut 2cm wide strips, one 26cm long (neck
ribbon), three 8cm long. Form three loops keeping two open
with paper towel, glue these loops into third to make bow.
33
Rose_CakeFebruary2015 11/12/2014 09:52 Page 34
Wedding
1in
You will need
4in
Rose Macefield
Every bride wants to arrive in

style on her special day and this
vintage wedding car is perfect for
the occasion.
This would make an ingenious
alternative to a tiered wedding cake,
especially for a smaller wedding.
5in
34
www.cake-craft.com
Consumables
buttercream 500g (1lb 1oz)
madeira cake, square 26cm (10in)
sugarpaste ivory 1.5 kg (3lb 3oz),
black 200g (7oz), white 550g (1lb 2oz),
flesh 200g (7oz)
flower/modelling paste 300g (11oz)
(Renshaw)
chocolate flavour sugarpaste 50g (2oz)
(Renshaw)
edible dusting colour coral (Sugarflair)
paste colours ruby, burgundy, liquorice
(Sugarflair)
edible silver paint
edible glaze spray
edible pen, red, black, brown
pearl lustre dust
edible glue
edible ink pens, black, red, brown
square drum board 38cm (15in)
iced in light grey sugarpaste
cake card square 30.5cm (12in)
lolly sticks 15cm (6in)
Tools
rolling pins small, large
mini palette knife
craft knife
circle cutters 5cm (2in), 3.8cm (1in)
celstick (CelCakes)
serrated knifes large, small
paintbrushes
tape measure
flower leaf modelling tool (PME)
bone modelling tool (PME)
ball tool (PME)
cone tool (PME)
veining tool (JEM)
cake smoother
small round plunger cutter
mini quilter (Patchwork Cutters)
texture tool (Kemper)
cake lifter
template
Vintage
Wedding Car
Wedding
1
Measure and cut the cake 5in wide, cut an extra

section of 2in and add to the front to create
an overall length of 12in long. Cut 1in deep
sections out of the remaining cake and place on
top to make an overall height of 4in.
Place the template on top and mark 2in from

the bottom of cake at the front and sides, cut
around the template making sure not to cut
lower than the 2in marked area. Taper the front
of the car in slightly making sure its no less than
4in wide.
Cut the 12in thin board to 11in x 4in, spread

buttercream on to the board and place the cake
on top. Buttercream all sections of cake together.
Angle the knife and cut in away from the

bottom of the cake, all the way round. Mark the
back and the sides of the cake 1in below the
top of the car. Mark out the seating area on the
top, aproximately 6 x 4in. Cut the section out.
Buttercream the whole of the cake.
Mark the front 2in high and 1in in from the

front and cut the section out.
Roll out a strip of black sugarpaste from

approximately 125g paste and place around the
bottom of the cake. Roll out 1.25kg of ivory
sugarpaste to an area of 19 x 12in and place
over the cake and smooth on with the smoother.
Tips
You dont have to buy modelling paste, you
can add tylo powder to sugarpaste to make
your own, the ratio is 5mm of tylo to 500g
of sugarpaste.
Cut out and remove the sugarpaste from the

seating area 6 x 4in. Using the smoother as a
template cut a strip of paste away from the
bottom of the cake. This will give the
impression that the car is supported by the
wheels rather than it being flat on the board.
Colour 550g of white sugarpaste with ruby and

burgundy paste colours, roll out 300g and cut
to 7 x 5in and cover the seating area. From the
other 200g cut the back seat 3 x 1in and
approximatelty 10mm thick. Emboss with the
mini quilter and attach to the back, the bottom
seat measures 3 x 1in front seats measure
1 x 1in.
When sculpting the cake you should have

photos of a real car in front of you so that
you can get the details correct and make it
look as realistic as possible.
The bride and groom models should be well
supported whilst they are drying, especially
the groom. They should be made at least
seven days beforehand.
35
Wedding
9
10
Model the remaining 50g of burgundy coloured

paste and attach to the back of the car to create
the folded hood.
12
Colour white sugarpaste grey by mixing in a little

black. Cut 1in circles for the centre of the wheels
and emboss with the ball tool. Cut 2in tyres from
black sugarpaste then cut out the centres with the
smaller cutter. Fit the wheels into the tyres and
when dry attach to the car with glue.
13
Make 2 headlights and 2 spotlights by rolling

balls of paste and tapering them into cone
shapes, cut small circles of paste to glue to the
front of the lights and attach to the car.
Make all the accessories for the car such as the

door handles, petrol cap and chrome tubes by
rolling out sausages of grey modelling paste.
Make a front and back grill 6 x in and attach
with glue.
15
Make the steering wheel by rolling out a thin

sausage of burgundy paste and making a circle
of 2in, cut out the sections to make the centre
of the wheel from the grey paste.
14
With 40g of light grey modelling paste cut out

the screen 1 x 4in wide and allow to dry. Use
2 lolly sticks cut to 1in above the car and attach
to the screen, cut 2 triangle sections for each side
and insert another lolly stick to secure them to.
16
For each mudguard roll out 115g of ivory modelling paste and cut a strip measuring 16 x 1in and a
depth of 5mm. Fix to each side of the car with glue and support with kitchen towel until set. Paint all
the chrome sections and the wheels with silver paint. Spray the whole car with spray glaze, use a cake
lifter to place the car on the iced board using royal icing to attach it to the board.
36
11
www.cake-craft.com
Cut 2 lolly sticks; 4in for bride and 5in for

groom. Make the dress from 200g of ivory
modelling paste, insert the lolly stick and allow
to dry. Cut 6 x 1in strips of ivory paste and
texture with frilling tool, attach to the bottom
of the dress up to the waist. Place a thin strip of
burgundy paste around the waist, then make a
bow for the back. Dust dress with pearl lustre.
Wedding
17
Roll an egg shape of flesh coloured paste for the

head. Press lightly with the side of a finger to
form the eye area. Make the eye sockets with a
bone tool. Each eye is a small ball of white paste
with an iris and pupil. Roll a tiny ball for the
nose. Cut a circle of chocolate paste and texture
for hair. Roll a small sausage into a ball for the
bun, add strips to create the fringe.
20
18
Model the top of the torso and add on to the

top of the dress, roll a thin sausage of flesh paste
and cut into 2, shape the hands and cut to form
the thumb, emboss the fingers.
21
Make the torso from white paste and cut the

sections of the waistcoat to fit the torso, cut a
collar and a tie also, attach all to the torso.
Make the jacket from black modelling paste, the

back should be 3 x 2in, place on the torso and
turn over the top to form the collar, the front
sections should be 3 x in each, turn over at the
top to make lapels and cut to shape the bottom.
23
24
Repeat using the same method as for the bride

to form the mans head and attach to the top of
the body, cut out a circle of brown sugarpaste
and texture it, glue to the head and add a few
extra pieces for the side burns and fringe, add
ears once the hair is in place.
19
Roll a 60g sausage of grey modelling paste to

form the groom's trousers approximately 3in
tall, insert a lolly stick, emboss a line down the
centre, roll some black paste into an oval shape
and cut in half for the shoe fronts.
22
Roll out a sausage of paste and make a diagonal

cut half way to make 2 arms, hollow out the
bottom of each arm to form a sleeve and make
2 teardrop shapes for the hands, cut the thumb
and emboss the fingers, glue the hands in the
bottom of the sleeve and glue to the body.
Add finishing touches to the faces, emboss the grooms mouth, draw on the brides lips with a red
edible pen, draw on the brides eyelashes with black edible pen and draw the eyebrows with the
brown pen. Dust the cheeks lightly with coral dust.
37
38-39 guiness_CakeFebruary2015 16/12/2014 13:53 Page 38
Guinness Book of Records
Make a Wish - A Record Breaking Cake

Once upon a timea record breaking cake
magically appeared overnight!
(Rome was not built in a day but this cake was ... and so the story begins).
Having just returned from
Cake International and
trying unenthusiastically to
get my studio back in order
after a last minute rush on
my entry and my part in the
ICHFs ShugaRush Grotto
Team Leader
project,
when the phone
Jacqui Kelly
rang and Miss Cakehead (a
Creative Director specialising in food and drink
campaigns) asked if I was free.
A bid was going to be made on the Guinness
World Record in 9 days time for the largest
sculpted cake ever to be made and eaten.
Sponsored by Fairy Liquid in aid of raising money
for Make a Wish Foundation, who grant wishes to
Working on cake, wearing 'fetching'
overalls in the Westfield Shopping Centre
terminally ill children. Children in hospital

designed the cakes as part of a competition and we
were sent copies of the
winners' original drawings.
These were combined to
create a giant cake which
was split into 4 Kingdoms
- Fairy Tale, Pirate,
Gingerbread and Ice.
I was so lucky and as
Team Leader got to
assemble a dream team
for this mammoth task
which included members of Miss Cakeheads
team on www.cakeageddon.com (an edible fairy
tale horror installation at Letchworth Petting
Farm) Jamie Brooks, The Tattooed Bakers, Saff
Mirium Kelly, Andrea Simmons and Matt
Blackshaw. Artists from ShugaRush - Rose
Macefield, Mandy Strahand, Elaine Thomas,
Gillian Sturgess and Zee Chik. Plus Janet Creek
& Terri Simmons (BSG buddies) and Rebekah
Manston (online group - Obsessive Caking
Disorder) - cake networking at its best!
The 8 of us that made up the overnight team
assembled at Westfield Shopping Centre in
Shepherds Bush at 9pm on Thursday night for
the briefing and began to decorate the cake at
38
www.cake-craft.com
Amanda Holden with the finished cake

11pm. Kool Cakes, a North London commercial
bakery had baked 450 slab cakes and laid and
buttercreamed them at top speed with half a ton
of buttercream. We proceeded to decorate from
the back of the cake working forward to the
front. The only way to do this was by lying on
our stomachs and reaching from the scaffolding
gantry that formed a bridge over the cake we
only had one chance at each stage as once we had
put the larger items in place we could not go
back because the gantry
would not clear over the
pieces. One of the biggest
hurdles we all faced is
that to qualify for the
record you cannot put
any support into the
cakes. The cake has to be
100% edible and
unsupported so we were
very limited in what we
could achieve.
TIMESCALE
Thursday 27th November
9pm: Project final briefing with the overnight
decorating team of eight people.
10pm: Unpack and set up (and don the silly
white overalls).
11pm: Start to lay cake and buttercream from
the back moving forward, carve and buttercream
edges and lay marbled sugarpaste for the river.
Midnight: Decorating gantry in place at the
back and decoration begins.
Friday 28th November
3am: Not yet at the river (half way point).
4am: Everyone flagging a little swapping
people around and lots of double checking.
6.30am: Decorating
complete! 30mins ahead
of schedule but with a
very hoarse voice,
I think I was shouting
instructions for the
whole night. Clean up
and pack tools and
equipment before centre
opens to the public.
7am: Fairy Liquid & Make A Wish team arrives
to admire our efforts.
8am: Guinness Book of Records officials arrive
to start the adjudication.
9am: Team breakfast where, to be honest,
conversation was less than sparkling.
We had achieved a 10m x 12m cake with a
sculpted edge which reached a height of 42cm at
one point. It contained 12,000 slices of cake and
to beat the record this had to be eaten!
38-39 guiness_CakeFebruary2015 16/12/2014 13:59 Page 39
Guinness Book of Records

Shoppers at Westfield received a large slice of
cake in exchange for a donation to the charity,
and could donate more for the larger
decorations. I loved watching people outbidding
each other on the items such as Rebekahs
treasure chest, Mandys pirate ships, my ice
carousel, (which turned and lit up) Zees whale
family and Sarahs pirates were particular
favourites and the expression on a little girls face
when her Dad donated to obtain Roses beautiful
polar bear family is a memory picture that will
stay with me for a long time
Jacqui Kelly
www.totallysugar.co.uk
My involvement with
the worlds largest
sculpted cake
As a cake decorator doing
things last minute is never a
problem and in fact its the
Team Player
norm. Even when you have
Elaine Thomas things planned months in
advance, when youre working
from home, with delicate mediums, around a
family, you often come across an unexpected
spanner in the works. Plan A goes out the
window and plan B, C or D is often resorted to
because time was of the essence.
So when the members of the Shugarush Team
were asked if they were available to help work on
a large project 8 days before it was needed, it
wasnt the short notice preventing me from
saying yes but rather a family trip away.
Fortunately though, I did have a few days free
before going away to be able to make a
contribution and I agreed to make a family of
dolphins and some gelatine bubbles. The
dolphins were no problem. I have made them
many times and theyve even appeared as a
had been turned down! In between a lot of trial

and error with the bubbles, I had made 8
dolphins, 3 jumping, 3 swimming on top of the
water and 2 that were cut in half, to make 4 that
were either diving or breaking the surface.
project in the June 2011

magazine, as
did the small gelatine bubbles! But the gelatine
bubbles needed for this project were not small
and had to be much larger, entailing the use of a
totally different technique, one that I was familiar
with but had never used in this manner before.
The technique:
Cover a small inflated
balloon with a very
thick layer of gelatine
and dry.
Sounds simple doesnt it.
The challenge:
1. Finding water balloons in winter.
2. Getting gelatine to a consistency that would
mean only 1 dip was needed (I didnt have time
for building up multiple layers).
3. Drying them out quickly but evenly.
I overcame all the challenges but it took time.
After sourcing materials and perfecting the
technique I now only had one evening left to go
into production.
The fan oven had pretty much been on
continuously at what I can only assume is 25C.
The lowest setting on the oven's dial is 50C and
that temperature had melted the first batch, so it
Finally I ran out of time and gelatine and all that

was left to do was pack up my contributions.
Luckily Rose was one of the overnight decorating
team and was collecting from several other
people on her way down from Birmingham to
London. All the different decorators did an
amazing job. Im very proud to be part of the
Make A Wish Team and to have contributed to
the worlds largest sculpted cake.
Elaine Thomas
www.creativecelebrationcakes.co.uk
Editor: We are pleased to announce that with the
help of all these cake decorators Fairy broke the
GUINNESS WORLD RECORD title for the
largest cake sculpture to support its long-term
charity partner Make-A-Wish UK. It measured a
ginormous 12metres x 10metres and to break the
record the entire cake had to be eaten. Westfield
shoppers flocked to see the cake in their droves with
12,000 of them each eating a slice of cake to help
break this record. Fairy also washed up all 12,000
dirty cake plates with just one 870ml bottle of
Fairy Original washing up liquid.
The previous record was set by King Abdulaziz
International Airport in association with
Saadeddin Pastry in Saudi Arabia. Made on 23
September 2013 the cake measured 11.70metres x
9.20metres and
it was in the
shape of the
Saudi Arabia
map to celebrate
Saudi Arabia
National day.
The Worlds Largest Cake Sculpture In Numbers

The cake was made and constructed by 45
people and weighed almost two ton in total,
but how does that break down in ingredients?
520 kg of caster sugar is equal in weight to
2260 Boris bikes.
520 kg of wheat flour is as heavy as 650
800g loaves of bread.
8360 eggs which is more than nine hens will
lay in a lifetime.
668 kg of icing sugar which is heavier than a
male cow.
417 kg of margarine and butter which is
almost 2000 times more than used in Mary
Berrys Victoria sandwich recipe.
13.94 kg of evaporated milk which is heavier
than 16, 870ml bottles of Fairy Liquid.
8.5 kg of vanilla essence would fill 85 100ml
bottles of Chanel No. 5.
Guidelines For Largest Cake Sculpture

For the purposes of this record, ingredients
must include: Flour Butter Sugar Eggs
The sculpture must depict a recognisable
subject or image and not simply be a richly
decorated cake. This is at the discretion of
Guinness World Records.
The sculpture must be made entirely of cake,
frosting, fondant, and edible decorative
elements. It must not have an
internal/external support structure.
Whilst the sculpture does not need to be
made entirely of a single piece of cake, cake
must constitute a vast majority of the sculpture.
The pieces may be held together only by
edible adhesives such as frosting or fondant.
Though multiple pieces may be used, the

final sculpture, once frosted, must appear
continuous.
All ingredients used must be available
commercially. A list of all ingredients must
be submitted with the claim.
Although the record is for the physical size
of the sculpture, the weight must also be
given.
The amount of people making the sculpture
must be given, along with the number of
hours that was spent preparing it.
After the attempt, the food item must be
divided and distributed or donated for
general consumption.
A special thank you goes to Rose Macefield for providing many of these images.
39
Karen Davies 5p_CakeFebruary2015 15/12/2014 15:45 Page 40
Wedding
Ranunculus and Lace Wedding Cake

This contemporary design will appeal to many brides. Time spent making
flowers can dramatically increase what you should charge for your cakes,
however a few bold but simple flowers can be sufficient. The great thing about
these Ranunculus flowers is that a mould is used for the centre thus lessening
the time involved in the flowers' creation.
Karen Davies
Consumables
cakes 15, 20, 25cm (6, 8, 10in)
sugarpaste 2.5kg
sugarpaste or modelling paste 250g
(Karen Davies)
flower paste 130g
royal icing
cornflour
trex
edible glue
isopropyl alcohol
dust colours, white pearl, autumn
green, burgundy (Rainbow Dust)
paste colours, pink, gooseberry
(Rainbow Dust)
posy pick x 2
floral tape white
greaseproof paper
Tools
flower button mould
(Karen Davies)
Lottie lace mould
(Karen Davies)
wires 20, 28 gauge
rose petal cutters
1, 2, 2.5, 3cm
5 petal rose cutters
45, 55, 70mm
rose leaf veiner
non stick grooved board
piping nozzle No. 1
plastic dowel 8 pieces
dusting brushes
paintbrush
sponge pad
bone tool
See the free instructional videos

on how to use these moulds at
www.karendavies.co.uk
40
www.cake-craft.com
Wedding
1
Colour 50g of flower paste pale green. Make a cone shape from
7g of flower paste. Place it in the mould then push a hooked
wire into the back. Press the paste into the mould but make
sure the paste does not come over the edges of the mould then
pinch the paste onto the wire. Remove and leave the bud to dry.
Three buds are needed.
Grease the board with Trex. Roll flower paste over one of the
grooves. Either: cut out leaves with the rose petals then push
28g wires into the stem while still on the board, or turn the
paste over, then cut out the leaves and insert the wires with the
stem between thumb and finger. 10 large leaves and 20 of each
of the other sizes are needed.
Preparation
Colour 1.5kg of
sugarpaste with a
little gooseberry
paste colour.
Cover the 20cm
cake with the
pale green
sugarpaste and
the other two
cakes with white.
Place the bottom
tier on to the
cake drum and
ice the edge.
Tip
Place the wired leaves on to the veiner. Close the veiner and
press firmly. Remove the leaf and place on a sponge pad. Soften
the edges of the leaves with a bone tool. Leave to dry.
Brush the Lottie lace mould with white pearl. Press a sausage of
paste into the mould. Keep the paste level with the back of the
mould without going over the edges. Turn the mould over and
bend back to release the paste.
Cut strips of paper to fit around the sides of the top and
bottom tiers. Fold in half widthways, wrap around the cake and
mark the centre line with a cocktail stick.
When using a
fine nozzle to
pipe do not
overfill the
piping bag or
have the royal
icing too stiff.
This will avoid
sore hands and
burst bags!
Brush the lace with lustre to bring out the pattern and shine.
41
Wedding
7
Tip
Rub powder
colours well into
kitchen paper so
there is no loose
powder on the
brush. It is better
to build colour
gradually rather
than put on too
much.
Brush the cake with edible glue and attach the lace around the
marked line. Attach below and above the line.
10
Dowel the bottom and middle tiers. Place the tiers together.
Pipe small pearls around the base of each cake.
Pipe small pearls evenly spaced all over the middle tier.
11
12
Colour 80g of flower paste pink. Grease

work board with Trex and roll out flower
paste thinly. Cut out two sets of small petals
for each flower.
42
Place a No. 1 nozzle in a bag with royal icing. Pipe small pearls
around the centre line. Leave to dry.
www.cake-craft.com
Place petals on a sponge pad. Soften the edges with a bone tool
very gently. Do not soften too much, just enough to thin the
edges. Cup each petal by making circular movements with the
bone tool in the centre of the petal.
Wedding
13
14
Brush the lower half of each petal thinly with glue. Push the
first petal set up the wire and attach to the bud one petal at a
time, overlapping each petal and placing the fifth petal edge
below the first petal edge.
Repeat with the second layer. Leave to dry.
15
16
Rub powder colour into kitchen paper. Brush green powder

colour on to the leaves. Rub the burgundy colour well into a
flat dusting brush and apply the smallest amount to the edge of
the leaf. Finish with a little white pearl.
Cut floral tape to half-width. Stretch, then start to bind the leaf
stems together. Start with the smallest leaves facing each other
and wrap the tape close to the leaves so no wires show. Add the
next size pair of leaves 2cm below the first pair then add the next
pair. Tape two stems together with a pair of the large leaves to
finish. Repeat taping up the remaining leaves to make 5 stems.
17
18
Add layers of petals to the flowers, moving up through the sizes

of cutters. A large flower can have 8-10 layers. Add two layers
of petals before moving up to the next size. Keep the petal edges
level across the top of the flower. Leave to dry.
Roll out green flower paste and cut out a small set of rose petals
for the calyx. Brush with glue, push up the stem and attach to
back of the flower.
43
Wedding
19
20
Brush lime green powder colour into a flat dusting brush.

Brush colour into the centre of the flower, then on to the edges
of the first set of petals.
Stretch the tape then bind a stem of leaves to each flower.
21
22
Push a posy pick into the top of the middle and bottom tiers on
opposite sides. This can be filled with sugarpaste or flower paste
to stop the flowers from moving.
Pipe small pearls onto the cake board.
23
Mix isopropyl alcohol with white pearl

and paint all piping and pearls.
Trim the wires if necessary, then place the flowers into the posy picks.
44
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45
Egle feb_CakeFebruary2015 16/12/2014 15:52 Page 46
One To Watch
This series is designed to introduce
rising new stars out there in the cake
world, particularly on the internet,
who are inspiring us with their
creative designs.
At the age of 20 I attended a short

painting course and began to realize
that colours are an integral part of life.
Fine Art shops became a passion that
has never left me. When I became a
mother I started cake design. After
watching many TV shows, I bought a
magazine and made myself some
sugarpaste with which I created my first
doll. I really enjoyed that first creative
sugarcraft experience and that was the
start of everything. Modelling is my
speciality although I never believed I
could be good at carving. It has taken
commitment, passion and perseverance
to get where I am today. I created a
Facebook page 'Bambola di zucchero'
(sugar doll) a name inspired by the
sugar doll hand-painted statues that are
made in Sicily in November. This sums
up my home and what I enjoy doing. I
aim to give an aid to those approaching
the sugar art and to tell people that if
you want to do it you can. Drawing,
painting, sculpting in sugar, if I had been
told what I would achieve I would not
have believed.
You will need

Consumables
gum paste/ modelling paste
dust colour gold, peach, red, pink sparkle
clear alcohol
paste colour black, brown, red,
paprika/flesh
cake dummies or real cake to display the
model on
satin ribbon red to go around cake
dummies/cake
wooden dowel
Tools
dresden tool
ball tool
sugar shaper
paintbrushes
dusting brush
scalpel
spatula
mini flower cutters
heart cutter
46
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Valentine
Bride
Thirty year old Egle,
from Palmero, Sicily,
sent this fabulous
modelling project to us
with information about
about how she became
a sugarcraft designer.
Egle Montalbano
See more of Egles
designs on facebook at
Bambola di zucchero
One To Watch
1
hero
To make the face, start with an oval shaped
portion of the flesh coloured gumpaste and
create indents for the eyeballs.
Draw the mouth using a tool with a silicone tip,

then make small side holes to form a smile. From
the base of the nose flatten the entire contour of
the mouth in order to highlight the lips.
Cut the eye area with a scalpel and remove a

piece of the paste and replace it with white gum
paste to create the eyeballs.
Indent the eye area with your little fingers.
Draw the outline of the eyes with a silicone tip.
Use golden powder to make up the eyelids, then

use brown powder diluted with clear alcohol to
draw in the eyes.
Shape the chin and cheeks, with the help of the

shaper form the outline of the nose.
Use the tip of a tool to spread her lips and create

a space that will contain the teeth. Insert some
white gum paste to create the teeth.
Use peach dust to add colour to the cheeks.
47
10
11
12
With the black colour design the centre of the

pupil and the outline of the eyes.
Dilute the red dust colour with clear alcohol and

paint the lips.
Add a thin sausage of black sugarpaste for the

eye lashes.
13
14
15
Use brown colour to draw in the eyebrows.
Using a skin color ball of gum paste shape the

torso and neck.
Define the shoulders, collarbones and the

breasts with a spatula, a silicone tip and a
dresden tool.
16
17
18
Cover two cake dummies with white rolled

fondant and put red satin ribbon around both.
Cover an oval cake dummy with white rolled
fondant to form the doll's skirt and stack the
dummies.
To create the dress, roll out a thin piece of red

paste and drape it over the figure, remove excess
paste. Put the body and the head on to the oval
cake on a wooden dowel inserted through the centre.
Cut out a rectangles of red gum paste and create

folds all around the skirt.
48
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One To Watch
19
20
21
Roll out a long cylinder from flesh coloured

gum paste. Cut diagonally in half to form the
basic shape for the arms. The diagonal surface
will form the hands.
Shape the wrist area with your fingers a little

above the edge of the hand.
Shape the elbow area.
22
23
Attach the
arms to the
body and cover
the join with
small cylinders
of red gum
paste to
complete the
dress shoulder
straps.
24
Use the dresden tool to shape the hands and

fingers as shown.
Make a bouquet with some mini flower cutters

for the bride.
25
26
Add hair as shown from brown gumpaste. Make cylinders, flatten

them, cut them out and paste them from the centre of the forehead,
causing them to fall to the side of the face. Add some flowers to
complete the hairstyle.
Cut out hearts of red paste, dust them

with pink sparkle powder and put
them on the cake to add a touch of
sophistication to the decoration.
49
Marion v2_CakeFebruary2015 11/12/2014 13:41 Page 50
Valentine
50
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Valentine
Given With Love

What nicer way to say I Love You than by giving
someone a large heart biscuit to have with a nice cup
of tea, perhaps two!
Perfect for weddings, baby showers and Valentines Day.
Wrap in a cellophane bag and tie with a large bow for
that final touch.
You will need

Consumables
shortbread biscuit
apricot glaze
sugarpaste in your chosen colour
dust colours white satin, plum, peach, blue
ice, lemon meringue, magnolia pearl, frosted
leaf (EdAble Art)
Shortbread Biscuit Recipe

Ingredients
8oz (200g) plain flour
4oz (100g) cornflour
4oz (100g) icing sugar
8oz (200g) butter
Method
Chop butter into small pieces and place in a food processor with sieved flour, cornflour and
icing sugar.
Mix until it forms a ball.
1
2
3
4
5
Marion Frost
Turn out onto a floured surface and roll out to in thick. Cut into heart shapes and place
onto a greased baking tray.
Bake for 15 20 minutes at 350F/180C/Gas 4 until firm and light brown.
Place on a wire rack to cool before brushing with apricot glaze. Ice in your chosen colour.
Tools
magnolia/rose set *
small blossom cutter *
large Christmas rose set *
wild rose set *
quilter *
make a bow set *
swirls & hearts set *
stork & baby set *
large alphabet lower case *
baby lion and toys *
with love stencil *
small pearls
paintbrushes No. 3, 6
piping nozzle No. 1
* Patchwork Cutters
Brush the biscuit with apricot glaze and place a

sugarpaste heart on top.
On a lightly greased non-stick board roll out

white flower paste, grease the rose cutter and
place on to the paste. Press firmly. Remove the
cutter, re-grease and repeat. Also cut out small
blossoms.
Place the flowers on to a dusting sheet, brush

over the rose with pink dust colour followed by a
darker shade in the centre. Use two shades of
green on the leaves, white satin on the blossoms
and paint a small gold centre. Moisten with
water and place on to the biscuits.
51
Valentine
4
Cover the biscuit with ivory sugarpaste.

Emboss the wild rose cutter into the
sugarpaste making certain each one
touches the previous and rotating the
embosser to avoid straight rows.
Add a little water to a small piece of

sugarpaste, paddle with a knife until
smooth and a thick creamy consistency.
The icing should still hold its shape and
have a slight sheen but not wet.
Brush the surface with white satin or for

a darker ivory shade use ivory shimmer.
Attach a bow on to the top of the biscuit.
Place the icing into a piping bag with a

No. 3 nozzle. Pipe a line around the
outer edge of one petal, add a second
shorter line at the top, this must lay
alongside and touch the first.
Cover the biscuit in blue sugarpaste and

emboss the large Christmas rose flower
and leaves. Begin with the central flower
and work around this using parts of the
embossers around the outer edge.
Use a damp No. 3 paintbrush to brush

the icing down towards the centre of the
biscuit leaving a thicker line around the
outer edge. It is important to keep the
brush clear of icing and damp.
10
When dry or after one hour, brush the surface with white satin. Pipe a small bulb of icing on to the centre flower and attach edible pearls.
52
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Valentine
11
12
13
To make a bow on a lightly greased nonstick board roll out white flower paste.
Grease the loop cutter before cutting
out. Turn the loop over and moisten the
centre with water, bring both outer
points to the centre.
Grease the tail cutter before cutting the

tails. Moisten the top edge and turn over.
Moisten the centre of the tails and

turning the loops over so the embossed
crease lines are visible, place on to the
tails. Moisten and lift the top of the tail
piece over the centre of the loops.
14
15
16
Lightly dust the worktop with icing

sugar, roll out pink sugarpaste and
emboss with the quilting embosser. Lift
and place lengthways over the prepared
smaller heart biscuit.
Trim around the base of the biscuit

covering the top and sides of the biscuit.
Brush over the surface with white satin.
Grease the heart cutter and press firmly

on to white paste. Remove the cutter and
surplus paste from around the heart and
the centre. Moisten and attach around
the base of the pink heart. Cut a second
heart and add a small bow.
17
18
19
Roll out white flower paste. Grease the

heart cutter and place onto the paste.
Press firmly, remove the cutter and
surplus paste. Place the heart on to a
sponge pad and ruffle the edge using a
bone tool.
Roll out white flower paste and emboss

with the quilting embosser. Grease the
heart cutter and place on to the patterned
paste. Press firmly, remove the cutter.
Remove the paste from around the heart,

place the embossed heart on to the
ruffled heart. Use water to stick. Attach
the removed edging around the base of
the biscuit.
20
21
22
Brush the quilted centre of the heart

with white satin before attaching on to
the iced biscuit with water.
On a lightly greased non-stick board roll

out white flower paste. Grease the stork
cutter well, especially the beak area. The
smaller the cutter the more grease is
used. Cut out stork / baby and clouds.
Remove the surplus paste and place the

pieces on to a dusting sheet. Dust in
your chosen colours. Mix alcohol and
dust colour to paint fine details e.g. eyes,
mouth, beak. Moisten the iced biscuit
and place the pieces in position.
53
Valentine
23
24
25
Roll out white sugarpaste, emboss with

the smocking embosser. Use the biscuit
cutter to cut a heart shape. Lift and place
on to the prepared biscuit.
Brush the surface with white satin, this

will make the pattern shine out and be
more noticeable.
Soften a little sugarpaste with water and

colour pink. Place into a piping bag with
a No. 1 piping nozzle. Pipe tiny stitches
at each gather line.
26
Roll out pink and white flower paste. Grease the cutters and place on to the paste, press firmly. Remove the cutters and surplus
paste. Colour the toys in your chosen colours. Moisten and attach on to the biscuit along with baby. Pipe strings and bows with a
No. 1 piping nozzle.
27
28
29
Cover the biscuit with sugarpaste. Place

the stencil on top and roll gently with a
rolling pin, or press with the heel of your
hand to secure into position. Brush the
wording with dry dust colour, keeping
loose dust to a minimum.
Remove the stencil and emboss the top

and bottom hearts before filling each
side with embossed hearts.
Roll out white flower paste on a lightly

greased non-stick board. Grease the heart
cutter and cut out a heart for each biscuit.
Dust before attaching to the iced biscuit.
Tip
Soften
sugarpaste by
adding water
and paddling
with a palette
knife until
smooth. Use for
brush embroidery
or sticking pieces
together.
54
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Carol Deacon revised_p0_CakeFebruary2015new 16/12/2014 15:25 Page 55
Sugar Skills School
Carving Cakes
Wander around any Cake International Show and youll be amazed at how
many baking pans/tins of all shapes and sizes that you can now buy.
However despite the plethora of aluminium, silicone, tin, non-stick, scratch
Carol Deacon
resistant, carbon steel designs that now abound, chances are that you may
have an idea in your head for a cake design for which there simply is no ready made
baking pan available. This is when you need to take control and carve your own cake into
your own personal design. It is not as daunting as you may think.
The Plan
The Baking Tin
Before you actually get as far as attacking your

sponge you will need a plan or some sort of
reference. This may take the form of a sketch, a
photo or ideally a 3D model.
You may not have a shaped tin to hand but its

always worth trying to bake your cake in a pan
that is closest to the finished shape that you
want to achieve. For example, if you want to
create an open book shape you will need to start
with a large rectangle of cake.
Metal roasting trays can be used to create large
flat slabs of cake which you can then carve into
the required shape. Grease the pan liberally with
butter before baking and place a sheet of baking
paper in the base to aid the cakes release.
template on a cake, use a small sharp nonserrated knife and hold it almost vertical as you
cut. Move the knife in a gentle up and down
cutting motion around the template.
To create a rounded dome shape quickly and
easily, bake your cake in a heatproof pudding
bowl. Grease the bowl and place a disk of
baking paper in the base. Once the cake is
cooked, slide a palette knife around the sides to
loosen the cake and tip it out.
If you are attempting something special like a

recognisable car it may well be worth
rummaging through your childs toy box or
buying a small toy version. This will allow you
to see the proportions of the car from all angles.
A square baking pan can be used to create a

heart shape. Use one of the corners to create the
pointed base of the heart. To cut around a
If you are having problems visualising how

something will look from a certain angle but
you have no suitable reference you could create
a small version out of a lump of childrens
modelling dough or sugarpaste first.
It is also perfectly possible to use tin cans as

baking tins. Wash the tin thoroughly and place
a disc of baking paper in the base. Stand a strip
of baking paper around the sides and fill the can
two thirds full of cake batter and bake.
55
Sugar Skills School

The Knife
Freezing
Crumb Coating
The most important piece of equipment you

will need to carve a cake is. ta dah!.. a decent
carving knife. The knife must be sharp and able
to cut through the sponge cleanly, easily and
with little pressure. If you find yourself using a
repeated sawing motion and beads of sweat
appearing on your brow, your knife is blunt and
you need a new one!
Sponge cakes freeze very successfully so its always

worth considering doing this if you have a party
or important event coming up. You can bake the
cake well in advance before time gets too precious
and your stress levels start to rise. Wrap the cooled
cake in a few sheets of plastic wrap before freezing.
Covering your carved cake with a thin coating

of buttercream can be a helpful step in the
process. Not only does it hold those pesky
crumbs in check but it helps you to see whether
the shape you have created actually does
resemble the shape that you wanted. Your cake
should normally be in position on the cake
board when you coat it.
You will probably have to allow the cake to

unfreeze slightly before carving away. It is
impossible to give you a precise guide as to how
long to let the cake start to defrost before carving
as some freezers are more ferocious than others
and it depends upon the temperature of your
kitchen. A cake will defrost more quickly in the
height of Summer than Winter. As a rough guide
you should be able to start carving after about half
an hour or so.
Once the cake is coated, place it into the fridge

for 15-20 minutes so that the buttercream
hardens. Then you can cover it with a second
thicker layer of buttercream. This layer will act
as the glue to hold the sugarpaste in place when
you cover it.
The Filling
Your carving knife should have a serrated edge
to help it cut. A smooth non-serrated knife may
be wonderful for slicing sugarpaste but it is not
always suitable for sponge.
Once you have carved your cake into shape you

may want to slice it into layers and fill with
buttercream or jam. If the shape you have
created is fairly flat such as a book then this
should not present a problem.
The Cake
If you plan to carve a cake then this is not the
time to bake your lightest, fluffiest recipe. You
need something serious, a strong, dense sponge
that can hold its shape no matter what you ask
it to do. A Madeira sponge is one of the best
recipes for carving as it is stronger than say a
light Victoria sponge. However dont worry that
this may mean you end up with a dry cake, a
decent Madeira will be moist as well as sweet.
A strong chocolate cake can also be carved with
great success as can a fruit cake.
The Leftovers
Keep the leftover bits of cake as you may find
they can still be used.
However if the shape is very tall a vase shape
for instance then slicing the cake will weaken it so
take this into account. It may be worth inserting
a dowel to help anchor all the layers together.
If you break the leftover bits into crumbs and

mix into a thick paste with a dollop of
buttercream you can mould this into shapes
which can in turn be covered with sugarpaste or
buttercream. You can also use the mixture to
create cake pops.
The next day...

If possible dont carve your cake the same day
that you bake it. Once it has cooled, wrap it
with plastic wrap or place it in a tin or airtight
plastic container. Leave it overnight and carve it
the following day when the cake has fully set
and the consistency is stronger. You will find
that the sponge will be much easier to carve and
less prone to crumbling.
56
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Creating filled layers will always slightly distort

the carved shape you have originally made so
keep the filling to a minimum. Now is not the
time for a deep layer of luscious ganache. If
there is too much filling there is also the
possibility that the cake will settle once it is
covered with sugarpaste pushing the buttercream
out of the sides and causing unsightly bulges!
Alternatively you can mix equal measures of

cake crumb with melted chocolate to create
shapes, cake pops or truffles. Any type of cake
and any type of chocolate will do although the
author thoroughly recommends a mixture of
Madeira cake crumb and white chocolate!
Sugar Skills School
Love Story Book Cake
A book cake is an extremely

versatile idea as it can be
personalised in so many ways
to suit the recipient.
Cut a triangular groove across the middle of

the cake.
Book moulds can be bought or

hired but you can always bake
a rectangular cake and make
your own.
Grease the tin with butter
and place a sheet of baking
paper in the base. This will
help you release the cake after
baking. Decorate your cake
with lettering, pictures
(painted or food colour
printed pictures) models,
shapes, anything that suits
the recipient or occasion.
Cut a sloping edge into the two sides of the

book.
Cut a straight edge along the top and base of

the book.
Slice and fill the cake if you wish with a

layer of buttercream. Place cake in situ on
the cake board and coat the outside of the cake
with a thin layer of buttercream.
57
Sugar Skills School
Cover the cake with white sugarpaste then

press horizontal lines around the edges of the
book with the back of a knife or a straight edge.
Cut out two black sugarpaste semi-circle

shapes and stick one in the centre of the top
and bottom of the book.
10
Cut out four thin red sugarpaste strips and

stick around the edges of the book to form
the books cover. Neaten the corners.
Valentine
Panda
With two rounded 2 pint
pudding bowl cakes and a bit of
extra cake for the legs you can
create this cute valentine Panda.
Use a golden brown coloured
sugarpaste instead of black and
white and you can create a
teddy bear instead.
Coat one of the pudding bowl cakes with

buttercream.
58
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Decorate your pages with cut out or painted

lettering, pictures, shapes whatever takes
your fancy.
Moisten the exposed cake board with a little

water. Thinly roll out a bit of pink
sugarpaste and cut out some long thin sections.
Lay these around the edges of the book and
neaten the edges of the board.
Cut out a long thin strip of red

sugarpaste for the bookmark. Cut a small
triangle out of one end and lay and stick down
the centre of the book.
Sugar Skills School
Place towards the rear of a 20cm round

board and cover with 500g white sugarpaste.
Place a cake dowel into the top of the cake.
Slot the head on to the body.
Stick two flat black sugarpaste ovals on to

the eye area and an oval for the nose.
Cut a small oval out of the front of the

second pudding bowl cake.
10
To make the rose, roll 30g red sugarpaste

into a thin strip. Paint a light line of
water down one long side and loosely roll up the
sugarpaste like a bandage.
11
Make two 90g black sugarpaste carrot

shapes for the arms. Place the rose against
Panda's chest and stick the arms in place
holding the rose in position.
Stick two white sugarpaste disks on the eyes.
Cut two small curves into the side of the

face.
Buttercream the pandas head and cover with

500g white sugarpaste.
12
Roll 30g black sugarpaste into a thick

disk and cut in half for ears. Stick one
half either side of the head.
Make two 120g black carrot shapes for his

legs. Bend the widest part into an L shape
to form the foot and stick one either side of
the body.
13
Paint U shaped pupils on the eyes and a

W for a mouth with a little watered
down black food colour.
59
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MIDLAND
shoppers guide to...

3
Sugarfayre
For all your sugarcraft & cake decorating needs

15 3
2
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Tel: 01352
757305
11 Wrexham Street, Mold, Flintshire CH7 1ET

coulthard@xln.co.uk
Birmingham
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www.karenblaircakes.co.uk
Celebrating 27 years of business

Wedding & Celebration cakes
made to order.
Classes available throughout the year.
The Sugarsmith
www.thesugarsmith.co.uk
Celebration cakes made to order
To advertise,
please call
Melanie Underwood
on
01690 710455
11
Cake Decorating Shop

Lease For Sale
The value of the shop lease is around 60,000

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All fixtures and fittings inc
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Contact Sharron on
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Units 1&4, Howitts Garden Centre

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Happy Anniversary - 30 Years!
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For all your cake decorating needs and
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T: 01902 497498 E: info@allaboutcakesbilston.co.uk
Please call in to see us
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NDS & WALES

12
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& Sugar Craft Supplies
Visit our site at
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10% discount from our online store
Just add voucher code CDM10 at the checkout
valid until 24/12/14
63 East Street, Sittingbourne, Kent ME10 4BQ

Also small unit
Hempstead Valley, Gillingham ~ open till late
T: 01795 426358
www.creating-cakes.co.uk
15
ABC CAKES
A Better Celebration Cake

Sugarcraft equipment, tin/stand hire,
wedding & celebration cake specialist.
Free local parking.
01244 812424
3 Chester Road West, Shotton, Flintshire
To advertise, please call Melanie Underwood on
01690 710455
61
Kerry Feb_CakeFebruary2015 17/12/2014 10:15 Page 62
Show Cakes
50 Shades Of Pretty Cake 2014!

This years theme, 50 Shades of Pretty Cake attracted the very best and
brightest of cake art Titans. The standard of excellence, always inspiring,
was even better than last year. New and returning contestants
challenged themselves and each other to push the envelope in an
attempt to capture that elusive victory. Competition is so fierce that
judges sometimes make final decisions based on parts of points to
separate winners and place getters.
Kerry Vincent
Dawn Parrott
Texas
Grand Prize Winner
62
www.cake-craft.com
Scott Johnson, Hawks Photography, Tulsa Oklahoma
Royal Elegance
Dawn Parrotts Grand Prize
winning cake is spectacular
and a complete departure
from the rolled fondant
and gum paste designs of
previous winners. In tears,
and shaking like a leaf,
Dawn, a Canadian national
who now resides in Cypress
Grove, Texas, was exultant
when her name was called.
Parrott created a
contemporary version of an
elaborate Victorian-style
royal iced wedding cake.
Her skill in piping is
amazing and her win was
received with a standing
ovation from her peers. It
was obvious she was a
contender from the moment
she set up her cake.
Show Cakes
Lori Cossou
Oklahoma
1st Runner Up
Paisley Promises
Hot on Dawns heels, first Runner-Up and former dual
Grand Champion prize-winner Lori Cossou, arrived with
an exquisitely understated paisley design, look closely, so
many complexities and attention to fine detail.
Contemporaries admired the clever gum paste heart topper
that Lori formed by merging two paisley shapes into one,
then decorating with royal icing and hand painting. The
shape of the cake setup and decorated board echo the
pattern painstakingly applied to the cake.
Jennifer Matsubara
Arkansas
2nd Runner Up
Dream Home
Last years winner, Jennifer Matsubara, determined to
retain her top position came in Second Runner-Up with
fifty shades of (guess what?) subtle shades of grey in her
gravity defying, rolled fondant, architectural structure. In
love with Victorian gingerbread cottage design Jennifer
incorporates all the elements of her dream home. Royal
iced details are seen on the poured gelatine windows, the
turrets, and rose trellises. Such gorgeous creativity and so
completely dissimilar to her previous Grand Prize win.
Jennifers version of The King & I was the winning
masterpiece for Ballet 2013 seen in the September 2014
issue of Cake Craft & Decoration.
63
Show Cakes
Barbara Evans
Illinois
3rd Runner Up
The Invitation
Edelstein, Illinois, artist Barbara Evans was third Runner-Up on her first
time of competing. Evans travelled a long distance with an intricately
piped design in a delicate sea mint and pink palette which has run sugar
collars and oriental string work. The string work on the third tier was a
design based on a pattern Barbara had seen on a tile. The brushed
embroidered dahlias add contrast and the rectangular panels have exquisite
piping and floral applique.
Rebecca Sutterby
Kansas
5th Honourable Mention
Autumn Splendour
Rebecca Sutterby, a previous Grand Prize winner and consistent
competitor created a rustic table setting that was quite breathtaking. Her
floral gum paste arrangements, coloured with Vermeer inspired autumnal
colours of deepest red, cream and burnt orange show skill and experience.
The log slab serving as the cake base is totally hand carved sugar, dried
hard as a rock then tinted with edible earth toned food colouring.
Jorge Cruz
Florida
4th Honourable Mention
Dominance
Creeping up four places from his first attempt in 2103 his unusual
snipping technique makes a bold statement and visitors were charmed by
his obvious skill with his freehand animal characters. Jorge pays close
attention to detail, he understands the anatomy of the lions and then gives
them a sense of cartoon whimsy. The cake setup and surface are unique,
unusually shaped and hand textured, then coloured with teal, egg yolk
yellow and gold highlights.
64
www.cake-craft.com
Show Cakes
Edith Hall
Missouri
Batu Hindu
Ediths taste of Asia celebrates the temple complex within the Batu Caves
in Malaysia. Royal iced detail work was applied under the fondant to
define the architectural outline of the dome surface, which was highlighted
with gum paste buttons, medallions and metallic highlights. Chocolate
columns coated and decorated with rolled fondant detailing support the
minaret-topped dome. Sponge painting tops the bottom layer and pipe
work adds the final finishing touches.
Angela Negron
Texas
The Moroccan Dream
Exotic spices give zest and zing recipes and the same applies to the vivid
colour and techniques that embellish Angelas creation. Captivated by
contrasting teal and fuchsia combinations often seen in buildings in
Marrakesh, she built a striking wedding cake incorporating Moroccan
styling. Mosaic tiling applique and scroll -work; ethnic jewelled accents
and flowers all reproduced with dimensional perspective using rolled
fondant, gum paste, edible glaze and piping gel.
Annette Hala
Colorado
Tropical Kaleidascope
Annette translates her fascination with kaleidoscopes into a rainbow cake
decorated with tropical flowers. She created flowers she had never made
before with new techniques for decorating the cake. She covered the cakes
in a rainbow graduation of marbled fondant, overlaid with a white fondant
veneer, then cut out patterns revealing the rainbow beneath. Tropical
flowers including hibiscus, plumeria, anthurium and ginger were a perfect
accent for the exposed rainbow design of the cake. Halas trickiest task was
inserting multiple hair- like stamens into the hibiscus pistils.
65
Show Cakes
Amanda Moore
Arkansas
Colori Damore
Tuscanys Castello di Sammezzano fired Amandas imagination when
searching for a theme. She selected her favourite elements from within the
castle then set about recreating the ornate elements of the palazzo in icing.
Ornate arches and unexpected soft rainbow colouring echo revival Moorish
architecture. Fine detailing and borders were hand painted with hand
modelling and filigree royal icing. Gelatine circles were inserted to emulate
stained glass windows on the dome. Amanda also used a biscuit-press to
create some of the relief work.
Joshua John Russell

Georgia
La Vie Parisienne
Joshua John takes a whimsical stroll around Parisian bakeries with
Moulin Rouge costuming. He celebrates the joie de vivre of French
culture with ribbons, stitched quilting and royal iced fringing. Delicious
pastel pinks and milk chocolate, hand painting, chocolate sculpting and
flirty textures all add artistic detail, as does the miniature cream-filled,
pate a choux croquembouche; a traditional French wedding cake,
perched on top.
Mariella Ortega Major
Arkansas
Sugar Shades Of Tropical Rainforest
A gorgeous collection of natural beauties. Stacked Amazonian tree bark
trunk segments on earthy moss underpin a magnificent cool burgundy
Emperors Sceptre bromeliad with cascading Amazonica lotus leaves,
heliconias and orchids. It is hard to believe that this skilful showpiece is
created entirely from sugar and rolled fondant with effective and dramatic
use of edible food colouring.
66
www.cake-craft.com
Show Cakes
Loydene Barrett
Oklahoma
Heart N Soul
Inspired by the song Heart and Soul, Loydenes tiered setup features hues of
strong to pale orange ascending to peach tinted ginger lilies, buds and
foliage. The upper tiers are encased with run sugar panels with heart cut outs
and floating hearts topped with collars. The bevelled base tier is surrounded
with coordinating run sugar contemporary hearts. Delicate stencilled and
hand painted decorations highlight the run sugar side designs.
Holly Webster
Nevada
Shades Of Cirque Du Soleil
Living in Las Vegas, the city that never sleeps, Holly is inspired by the glitz
and glamour of the daily shows on The Strip. Cirque du Soleil performers
wear inspiring costuming. The main mediums used are rolled fondant,
gum paste, sugar lace and royal icing with techniques that include hand
made roses, modelling, fondant extrusion and airbrush work. Judges loved
the twisted ribbon tier where each thin fondant strip was twisted together
and placed in tight rows to create a multi- coloured fantasy effect. This
cake is ready to party!
Robin Van Hoozer

Oklahoma
Mon Cheri
A vintage Parisian postcard featuring the Eiffel Tower was Robins
inspiration. Carving out a curved recess in each cake made space for pretty
pink peonies that decorate the edge of the card with a place to recreate the
message of love on the reverse. The cake sides were modernized with
elements that include piping, gum paste medallions and puffed quilting
fabric effects whilst the floral tower spans the three tiers.
67
CB Feb_CakeFebruary2015 16/12/2014 15:10 Page 68
Cake Boutique
Love Forever
Cut out 18 hearts from ruby
flower paste using the largest
from the set of three hearts.
Cut out the centres using the
smallest cutter from the set.
Leave to dry on cutting mat for
approximately 1 hour. Apply
few small dabs of Edi-Goo to
the underside of a heart.
Attach to the cake starting
from the front of the cake
and work outwards.
Attach 4 hearts to each
side of the top cake and
5 to the bottom cake.
Dark colours will stain so line up the

hearts carefully before applying to
cake, a flexible ruler is useful here.
Make sure you dont apply glue to
the edges of the hearts so you can
tweak them a little if you necessary.
Coat cakes with

sugarpaste and
leave overnight.
Attach double-sided
sellotape to the boards
starting from the back. Cut
and use the backing removed to
measure ribbon required, cut and attach.
Crystal Topper
Make a hole in the centre of
the cake, the flexible ruler
will help prior to inserting
topper and bend the stems
as you like, working from the
bead tip for a smooth curve.
Entwined Hearts
Roll out about half of the
amber gold paste and cut
the large heart from the large
cutter set. Remove the centre
with a slightly smaller cutter. Trim a
small amount off the bottom of the
heart. Make two. Place in a former
(right side down so hearts curve
outwards) to dry overnight. Cut
out a heart using the second
largest heart cutter for the
base and leave to dry.
Airbrush all hearts with
gold shimmer.
Position cut out
hearts entwined
together so they
curve backwards on
heart base. Attach
with royal icing. Place
a pepper pot or
similar height object
behind and insert a folded
piece of kitchen paper or foil to
hold in position overnight.
Ensure icing is warm and pliable prior to rolling

out and use smoothers for a perfect finish.
68
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CB Feb_CakeFebruary2015 17/12/2014 10:34 Page 69
Cake Boutique
You will need

Consumables
sugarpaste ivory 2 kg (4lb) (Barker Bakes)
heart cakes 20cm (8in) and 25cm (10in)
buttercream coated ready for icing
white vegetable fat
cornflour
flower paste ruby red 100g (Barker Bakes)
flower paste amber gold 100g (Barker Bakes)
Edi-Goo (Barker Bakes)
metallic lustre classic gold (Squires Kitchen)
royal icing
ribbon cherry 2 metres double-faced satin 16mm
(Barker Bakes)
2 metres double-sided sellotape
crystal hearts cake topper red OR
1 crystal topper dark red and 1 pearl topper
red 8mm (Barker Bakes)
kitchen paper or foil for support
Tools
7 set heart cutters (Wilton)
3 Set heart cutters (FMM)
non-stick rolling pin and board
support for entwined hearts
former for entwined hearts
flexible ruler
Make Beautiful Cakes With Barker Bakes
69
Baking feb_CakeFebruary2015 12/12/2014 16:43 Page 70
Ptisserie
Valentines
Ruth Clemens
Go all out this Valentines with a

themed sweet table, a show
stopping choux dessert
for sharing, delightful
chocolate cupcakes and
little meringue gifts
for your guests.
Mini
Meringue
Kisses
Ingredients
4 egg whites, large
225g caster sugar
tips
70
Small disposable piping

bags make great alternative
packaging too simply tie
up with ribbon!
www.cake-craft.com
Oven Temp
100C (fan)/120C/Gas Mark .
Makes Approximately 125 tiny meringues
(approx. 5 presentation bags).
Method
Preheat the oven and line 2 trays with non-stick baking paper.
Place the egg whites in a large bowl and using an electric
mixer whisk until the mixture is foamy throughout.
Whilst continuing to whisk add the caster sugar 1 spoonful
at a time whisking well after each addition until all the sugar
has been combined.
Whisk the meringue until it is thick, glossy and forms stiff
peaks.
Transfer to a large piping bag fitted with a large open star
nozzle.
Pipe miniature meringues on to the lined baking sheets
approximately 2.5cm in diameter.
Bake them in the oven for 50 minutes to 1hr.
Allow to cool.
Package them in pretty bags or boxes (approx. 25 meringues
per bag) adding a flourish of ribbon and button decorations.
For bags, boxes and lots of lovely packaging see Elite
Packaging Company
http://www.elitepackagingcompany.co.uk
Ptisserie
Chocolate Valentines Cupcakes

How better to say I love you than with a chocolate
cupcake! This chocolate cupcake recipe is my go-to, it
is the best I have found and makes a deliciously moist
and dark chocolate cupcake. They can be made up to
five days in advance and keep well in an airtight tin
until you are ready to decorate.
Ingredients
Cupcakes
90g butter, softened
165g caster sugar
2 eggs, large
40g self-raising flour
120g plain flour
tsp bicarbonate of soda
40g cocoa powder, sifted
120ml milk, whole
1 tbsp vinegar (malt or white wine vinegar)
tips
Method
Preheat the oven to 160C (fan)/180C/Gas Mark 4 and fill
the recesses of a 12 hole cupcake pan with paper cases.
Measure the milk into a jug and add the vinegar, stir and set
to one side.
Cream together the butter and caster sugar until extremely
light and fluffy.
Add the eggs one at a time beating well after each.
Frosting
300ml double cream
200g dark chocolate, finely chopped
250g icing sugar, sifted
Sift in the plain and self-raising flour, bicarbonate of soda and

cocoa powder. Add the milk vinegar mixture and stir well
until the cake mixture is even.
Oven Temp
160C (fan)/180C/Gas Mark 4.
Transfer to a wire cooling rack straightaway and allow to cool.
Divide the mixture between the 12 cases and bake in the oven
for 25-30 minutes until springy to the touch.
To make the frosting, finely chop the dark chocolate and
place in a heatproof bowl.
Makes 12
Storage Dessert jars can be made up to 1
day in advance and kept in the fridge.
The milk/vinegar mixture is a simple replacement for buttermilk

which can be difficult to get hold of. I use this in my recipes
every time and means I always have the ingredients for the very
best chocolate cupcake recipe I have found.
Warm the cream in a pan until just below boiling point.

Remove from the heat and pour over the chopped chocolate.
Swirl gently then allow to stand for 2 minutes before stirring
to a smooth glossy ganache. Allow to cool to room temperature.
When the ganache has cooled beat it until smooth and then
sift in the icing sugar and beat well until incorporated.
Place in a large piping bag fitted with a closed star nozzle.
Pipe swirls on the top of each chocolate cupcake and place the
valentines heart topper into position. Serve.
tips
For a very opaque

bright white royal
icing try adding a
teaspoon of icing
whitener to the icing sugar
before mixing up your icing.
When placing toppers on to

frosting they need to be
thoroughly dried out in advance
otherwise they will go limp. If in
doubt frost and ice your cupcakes
at the last minute.
These are extremely

easy to make and are
forgiving if you arent
the neatest at piping!
You will need
White and red flower paste
Edible glue/water
Royal Icing
Piping bag fitted with a No .2
piping tip
5.5cm Fluted circle cutter
5cm Plain circle cutter
Valentine Heart Toppers

Method
Roll out the white flower paste
thinly, lightly dusting the surface
with cornflour to prevent it from
sticking. Cut out 12 fluted circles
and set them onto a cake card or
board to dry.
white circle using a little edible

glue or a light brush of water.
around the heart outline roughly

twice to create the scribbled effect.
Repeat with the red flower paste

cutting out 12 plain circles.
Hold it centrally and mark around

it with a cocktail stick. This will
lightly mark a guide for you to pipe.
Pipe two small bulbs of icing next

to each other towards the top of
one side of the heart and bring the
tip down through the middle of
them slightly to create the mini
heart.
When the circles have dried, secure

a red circle to the centre of a fluted
Fill a small piping bag fitted with a

No. 2 tip with royal icing. Pipe
Allow the piping to dry before

placing them on to your cupcakes.
Make a small heart template from a

piece of card to fit the middle of
the red circle.
71
Strawberry & Choux Puff Stack

A great dessert any time of year
but especially this Valentines Day!
Just the dish to share with a loved
one. Fresh strawberries and the
simplicity of a cream filled choux
puff go beautifully together.
Ingredients
Choux
100ml whole milk
100ml water
75g butter
1 tsp caster sugar
tsp salt
125g plain flour
4 eggs, large
Filling
600ml double cream
3 tbsps icing sugar
1 tsp vanilla bean paste
(or seeds scraped from
1 vanilla pod)
25g dark chocolate, melted
Chocolate Dipped
Strawberries
350g strawberries
150g dark chocolate
25g white chocolate
Oven Temp
200C (fan)/220C/
Gas Mark 8
Serves 8
72
www.cake-craft.com
Ptisserie
tips
Method
Its important to keep the filling very

softly whipped before filling the piping
bag. The action of filling and piping
will cause the cream to thicken and this will
avoid the cream filling becoming too thick and
over-whipped.
To make the choux puffs place the milk,

water, butter, caster sugar and salt in a
medium pan. Heat gently, stirring
occasionally until the butter has melted.
Choux puffs are best baked, filled and eaten on

the same day. The chocolate dipped
strawberries can be prepared a day in advance.
Increase the heat and bring the mixture to a

rolling boil.
Add the plain flour and mix vigorously, still

on the heat until the mixture comes away
from the sides of the pan and forms a ball.
Remove from the heat and allow to cool for

5 minutes.
Good quality tempered chocolate will give you

a smooth glossy finish on a cake pop. Look for
a chocolate bar that has a shiny look and a
good snap.
Beat in the eggs, one at a time, until fully

incorporated.
To temper the chocolate simply gently melt

/rds of the total quantity. Once it is melted
add the remaining /rd and stir until it has
melted in.
Line 2 baking trays with non-stick baking

paper and preheat the oven to 200C (fan)/
220C/Gas Mark 8.
Transfer the mixture to a disposable piping

bag fitted with a round open nozzle.
Pipe the choux, evenly spaced to allow for

them spreading slightly, in 3.5cm rounds.
Dab down any peaks on the piped choux

with a dampened fingertip.
Bake in the oven for 25 minutes until golden

and well risen.
Transfer to a wire rack to cool right away.
When drizzling chocolate as decoration place

the chocolate into a small disposable piping
bag and set into a mug of hot water, making
sure that no water can get into the bag, and
leave to melt. Simply snip the end from the bag
and drizzle once the chocolate has melted.
When fully cooled prepare the filling, softly

whipping the double cream with the icing
sugar and vanilla. Place in a disposable
piping bag and snip the end from the bag.
With a sharp knife make a slit in the base of

the choux puffs. Insert the tip of the piping
bag through the hole and fill.
Set each filled choux puff on to a wire rack.
Melt the 25g dark chocolate and use to

drizzle over the choux puffs and allow the
chocolate to set.
Chocolate Dipped Strawberries
Melt the dark chocolate gently in a small

bowl. Prepare a tray lining it with non-stick
baking paper.
Holding the strawberry by the stalk gently dip

it into the dark chocolate to coat. Allow the
excess to drain away before setting the
strawberry, stalk down, on to the baking paper.
Repeat until all the strawberries have been

dipped and the chocolate has set.
Melt the white chocolate and drizzle over the

strawberries. Allow to set.
Assemble the choux puffs and chocolate

dipped strawberries in bowl and serve.
73
p74_p074_CakeFebruary2015 17/12/2014 14:41 Page 74
Show
Manchester Demonstration
Programme 2015
Cake International The Sugarcraft, Cake Decorating and Baking Show makes a welcome return to EventCity, Manchester from
6-8 February 2015. The event will showcase a host of exciting exhibitors and fabulous features to inspire budding bakers and
decorators and wow everyone with the incredible competition creations.
The show also provides the perfect opportunity to see the experts in action. The Demonstration Theatres feature a wealth
of knowledge and expertise from some of the industrys best throughout the three days. Visitors looking for top tips, new
decorating skills and to add to their repertoire need look no further. See below for a list of demonstrations taking place
throughout the show!
Wayne Price
Alyson Reynolds
Mandy Strahand
Alice Davies
Valerie Valeriano Christine Flinn

and Christina Ong
FRIDAY Room A
Time: 10.30-11.15
Name: Valeri Valeriano
and Christina Ong
Title: 3 Easy Buttercream
Couture Cakes
Ann Pickard
David Brice
Lindy Smith
Paul Bradford
Dawn Butler
Cassie Brown
Sheryl Bito
Ruth Clemens
Time: 11.45-12.30
Name: Christine Flinn
Title: Extension Work
(piped royal icing)
Time: 13.00-13.45
Name: Alyson Reynolds
Title: Chrysanthemum
Heaven (cold porcelain
and sugar)
Time: 14.30-15.15
Name: Ann Pickard
Title: Making Animals
and Christening Ideas
Time: 15.45-16.30
Name: Lindy Smith
Title: Vintage Cotton
Reel Mini Cakes
Time: 11.45-12.30
Name: Sheryl Bito,
International Guest
Title: Steampunk
Cupcakes
Time: 13.00-13.45
Name: Alice Davies
Title: Modelling for a
Christening
Time: 14.30-15.15
Name: Mandy Strahand
Title: Creative Design
Time: 15.45-16.30
Name: Dawn Butler
Title: Cake Frame
Time: 11.45-12.30
Name: Alice Davies
Title: Modelling for a
Christening
Time: 13.00-13.45
Name: Wayne Price
Title: Beginners Guide to
Royal Icing
Time: 14.30-15.15
Name: David Brice
Title: Making A Profit
From Cake Decorating
Time: 15.45-16.30
Name: Lindy Smith
Reel Mini Cakes
Time: 11.45-12.30
Name: Sheryl Bito
Title: Steampunk
Cupcakes
Time: 13.00-13.45
Name: Cassie Brown
Title: Airbrushing and
Making An Underwater
Floral Wonderland
Time: 14.30-15.15
Name: Paul Bradford
Title: Chocolate Wrap
Time: 15.45-16.30
Name: Sally Owens
Title: Valentine Cake
Toppers
Time: 11.45-12.30
Name: Christine Flinn
Title: Extension Work
(piped royal icing)
Time: 13.00-13.45
Name: Lindy Smith
Reel Mini Cakes
Time: 14.30-15.15
Name: Ximena
Sempertegui
Title: A Victorian Cradle
Time: 15.45-16.30
Name: Ann Pickard
Title: Making Animals
and Christening Ideas
Time: 11.45-12.30
Name: Sheryl Bito
Title: Steampunk
Cupcakes
Time: 13.00-13.45
Name: Cassie Brown
Title: Making and
Airbrushing A Pretty
Spring Daisy Cake
Time: 14.30-15.15
Name: Ruth Clemens
Title: Macaroons and
Giant Meringues
Time: 15.45-16.30
Name: Claire Bowman
Title: Creating with
Cake Lace
FRIDAY Room B
Time: 10.30-11.15
Name: Dawn Butler
Title: Airbrushing With
Dinkydoodle Designs
SATURDAY Room A
Time: 10.30-11.15
and Christina Ong
Couture Cakes
SATURDAY Room B
Time: 10.30-11.15
Name: Claire Bowman
Title: Creating with
Cake Lace
SUNDAY Room A
Time: 10.30-11.15
and Christina Ong
Couture Cakes
SUNDAY Room B
Claire Bowman
Sally Owens
Time: 10.30-11.15
Name: Dawn Butler
Title: Cake Frame
Ximena
Sempertegui
Cake International
The Sugarcraft, Cake Decorating
& Baking Show
EventCity, Manchester
6th 8th February 2015
10.00am 16.30pm
74
www.cake-craft.com
Ticket Prices
Adult 10.00 (8.00 Advance Price)
Senior 9.00 (7.00 Advance Price)
Children free if accompanied by an adult with
a valid ticket, otherwise 3.00
All advance tickets need to be ordered by 5pm
Monday 2 February 2015.
2 shows for the price of 1!

Tickets bought for Cake International will also
gain the ticket holder access to Stitching,
Sewing & Hobbycrafts.
To buy your ticket today, and for full details on all
features, competitions classes and demonstrations visit
www.cakeinternational.co.uk
Pg 75_Pg 77 15/12/2014 14:57 Page 1
Blue Ribbons
SUGARCRAFT
29 Walton Road, East Molesey, Surrey KT8 0DH T: 020 8941 1591
re E: blue.ribbons@talk21.com W: www.blueribbons.co.uk
Speedy & Secu
SUGAR CITY
Home of DPM Cos wonderful moulds, veiners,
platinum flowerpaste, colours, cutters, tools, gums & glaze
NOW AVAILABLE IN THE UK!!
VISIT OUR ON LINE SHOP www.sugarcity.co.uk

Speedy mail order service UK and abroad
Trade enquiries: DPM Co 01424 201505
Email: lin.dpmco@gmail.com
Try this fantastic and colourful sugarpaste

recommended by Debbie Brown
NOW! Order online at...
78 Battle Road St Leonards-On-Sea

East Sussex TN37 7AG
Tel: 01424 432448 Fax: 01424 421359
E: enquiries@sugarcity.co.uk W: www.sugarcity.co.uk
www.dunstablecakehouse.co.uk
CUTTERS
DEVON
CREATIVE HOBBIES
ICING ON THE TOP

& CROSS PATCH
Our 17th weekend workshop
Sponsored by June Twelves - Holly Products and

Evelyn Freshwater - Artista Soft
ROCKINGHAM FOREST HOTEL, CORBY, NORTHANTS
7TH/8TH March 2015

Choose 2 of our 4 workshops - Modelling (2) / Flowers
with June, Evelyn and two guest tutors - details on request
(2)
visit
Well worth a
Specialists in sugarcraft equipment
and decorations. Tin and stand hire.
Classes
7 Ladysmith Road Lipson Plymouth

01752 252836
Follow the hobby you love

2015 Dates for your diary
Leyland 27/28th June/ Solihull 10/11th October
Details: Evelyn 01775 722844 or June 01270 625260
email evelyn@artistasoft.co.uk
BASINGSTOKE
CAMBRIDGESHIRE
BASINGSTOKE
SUGARCRAFT CENTRE &
SCHOOL OF SUGARCRAFT
Authentic Cakes
Wide range of sugarcraft equipment

Tin/stand hire photo-scan system available
CLASSES
23b Goat Lane ~ Basingstoke ~ Hants
01256 470087
Www.basingstokesugarcraftcentre.co.uk
New shop now OPEN at

Unit 7 Falcon Way, Eagle Business Park, Yaxley,
Peterborough PE7 3GR. Tel: 01733 245451
Come along and see what great products and
cake making ideas we have in store for you!
See our website
www.cambridgeshiresugarcraftsupplies.co.uk
An Aladdins cave of cakemaking,

decorating & equipment
Classes available on request
Tin / stand hire
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www.authenticcakes.co.uk
FREE local parking available
01223 246840
124 Wulfstan Way Cambridge
Sugar
Daddys
Sugarcraft Shop
1 Fishers Yard, Market Square,
St Neots, Cambs PE19 2AF
Tel/Fax 01480 471200
Website: www.sugar-daddys.co.uk
LIKE US ON FACEBOOK FOR FANTASTIC COMPETITIONS
Cameo Cakecraft
CHESHIRE
SUGARCRAFT SUPERMARKET
Unit 4 , Park Entrance Business Centre, Vittoria Street,
Birkenhead Merseyside CH41 4EZ
CUTTERS
FRAMAR CUTTERS LTD
T: 0151 647 1697
Largest sugarcraft shop on the Wirral
Manufacturers of Fine Quality Metal Cutters suitable for Sugarcraft and Cold Porcelain
Over 300 designs
www.cameo-cakes.com
For a brochure or more details please

Tel 01202 659760 or Fax 01202 659133
Email: framar@hotmail.co.uk
19b Moor Road Broadstone Dorset BH18 8AZ
or check out our website ~ www.framarcutters.co.uk
Suppliers to the trade only
We are expanding our customer base - contact us now for details of our range
Pg 76_Pg 77 15/12/2014 14:57 Page 1
Blue Ribbons
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Serving the world of cake for over 30 years
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We offer a large selection of sugar flowers to trade
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EPSOM SURREY KT17 1RW
Tel/Fax:
020 8393 0032
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is an Essex based company

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We are pleased to be able to offer cupcake classes
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or e-mail me at traceyscupcakecorner@hotmail.com.
You can also find us on Facebook
requirements.
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friendly service
Poole BH14 0AX
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& advice.
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For all your sugarcraft equipment
Contact:
1 New Beetwell Street

Chesterfield Derbyshire S40 1QR
01246 234853
www.crazyaboutcakecraft.co.uk
SUGAR ARTISTRY
Sugar & Ice
T: 0121 778 4692
Specialists in cakes,
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lessons, favours
Dummies from high quality
polystyrene in all shapes and sizes
O R D E R
POOLE
EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE,

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Enquiries for catalogue of over 450 products inc
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Workshop No. 4 Old Stable Block
Holme Pierrepont Hall Holme Pierrepont
Nottingham NG12 2LD Tel/Fax: 0115 933 4349
www.finecutsugarcraft.com
Dummies Direct
www.dummiesdirect.co.uk
M A I L
67-69 VICTORIA ROAD

ROMFORD ESSEX RM1 2LT
TEL: 01708 761727
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01530 817210
3-5 Cyril St, Leicester LE3 2FF
0116 263 0846
@sugarandiceleic
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Feb Cover v6_OFC_CakeFebruary2015 18/12/2014 07:57 Page OFC1

February 2015 Issue 195 3.70

The worlds leading sugarcraft magazine

Made with Love

15 exclusive step-by-step projects for all skill levels

IFC Feb 15_1PAGE TEMP 15/12/2014 14:19 Page 1

Eds letter Feb_001_CakeJuly2014 17/12/2014 15:05 Page 1

is available as a digital edition!

Our Step-by-Step guides are graded by difficulty

Pg 2_1PAGE TEMP 11/12/2014 12:13 Page 1

Ingredients Feb_p03_CakeFebruary2015 17/12/2014 17:39 Page 3

Peony Romance COVER PROJECT

Marry Me? PROJECT

Sugar Flowers For Beginners Sweet Pea PROJECT

Vintage Wedding Car PROJECT

Guinness World Record Breaking Cake!

Ranunculus and Lace Wedding Cake PROJECT

One To Watch Valentine Bride PROJECT

Given With Love PROJECT

Sugar Skills School - Carving Cakes

Oklahoma State Sugar Art Show

Cake Boutique Love Forever PROJECT

Manchester Cake International Show

Coming Next Month

Masterclass Hoppy Valentines PROJECT

. Creative Celebration cakes!

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:42 Page 4

As graceful as the most

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:43 Page 5

When the brush embroidery is completely dry, use a wide, flat

Press the bristles of a slightly dampened paintbrush into the soft

Attach the cakes

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:44 Page 6

Dust the work surface with cornflour. Roll some modelling

Continue adding pleats, allowing the folded edge of each pleat

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:45 Page 7

Use non-toxic glue to stick small

Colour approximately 200g of flower paste with fuchsia paste

Colour approximately 200g of flower paste with fuchsia paste

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:45 Page 8

Roll out a ball of gold modelling paste to approximately 2mm

Use fuchsia, pink, cream and gold modelling paste to make a

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:46 Page 9

MP Feb new_CakeFebruary2015 17/12/2014 18:03 Page 10

online competition Win a Dinky Doodle Airbrush

World of Icing has been supplying cake

Easy To Use - Choco Writers

5 Lucky winners will receive three

Have a look at www.mycakedecor.co.uk for

Bake For Your

MP Feb new_CakeFebruary2015 17/12/2014 18:04 Page 11

20 sets worth 118!

Fun Animal Moulds

We have had requests

Culpitt have introduced a

The Lamb and Chick are lovely for

Its really easy to use, simply knead it gently with your

Karen Davies Cakes now run courses

Culpitts Gold and Silver coloured Modelling Paste is fully

0151 643 0055

For your chance to win one of these great prizes,

Mandy_CakeFebruary2015 11/12/2014 08:12 Page 12

Mandys Sugarcraft www.facebook.com/MandysSugarcraft

Mandy_CakeFebruary2015 11/12/2014 08:12 Page 13

Cake Craft & Decorating 2015'02

Cake Craft & Decorating 2015'02