Cake Craft & Decorating 2014'01

Cover Jan final_OFC_CakeJanuary2014 18/11/2013 10:59 Page OFC1
January 2014 3.50
The worlds leading sugarcraft magazine
Party Time!
Easy to follow
Step-by-Step projects:
New year cakes

Birdcage and
lovebirds wedding
cakes
Lacy cake
creations
PLUS!
Tuberose
Painting techniques
Issue 182
STEP-BY-STEP PROJECTS FOR ALL SKILL LEVELS
www.cake-craft.com
IFC Jan 2014_1PAGE TEMP 12/11/2013 14:18 Page 1
Eds letter Jan_001_CakeJanuary2014 17/11/2013 11:57 Page 1
As we celebrate the festive season and move into the new year
its definitely Party Time in this issue. We have so much to
celebrate. Thanks to you we had our most successful year yet
and remain the market leader. But were not resting on our
laurels and have listened carefully to what you want even
more of in 2014.
12
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.
Also, proud
supporters of Cake
International
EventCity, Manchester
7-9 March 2014
ExCeL, London
10-12 April 2014
This month we start a new occasional feature called Cake

Professionals, which is aimed at the growing number of
readers who make a full or part time business out of cake
decoration. Next month we begin Cupcake Creations, a new
series for everyone who makes this most popular of cakey treats.
Over the coming months there are a number of other exciting
surprises that Ill also be springing, so keep watching.
We also know that you appreciate upcoming talent to bring a
modern feel to our art. Helping us ring in the changes this
month are sugar flower & royal icing specialist Yoshiko Tsuda,
Irelands Karen Feaney (who originally came to our attention
after submitting a picture to our gallery page) and Alice
Davies (daughter of the very popular Karen, but now a rising
star in her own right).
20
26
Lets hope between us we have found just the cake to help you
celebrate the arrival of 2014, and all the good things it might
bring. Happy New Year!
34
Follow us
on Facebook
www.facebook.com/
cakecraftanddecoration
and Twitter
https://twitter.com/
CakeMagEditor
Julie Askew, Editor

Our Step-by-Step guides are graded by difficulty
to help you choose the project suited to your level
www.cake-craft.com
Pg 2_1PAGE TEMP 12/11/2013 14:19 Page 1
Ingredients Jan v2_003_CakeJanuary2014 17/11/2013 12:07 Page 3
46
Ingredients
4
Party Time Cake
COVER PROJECT
Kathryn Kelly says that Everyone loves a bit of sparkle, and with her pretty moulded shoe and
starburst cake for a New Years party or birthday, we totally agree.
10
Market Place
The latest information from the cake industry along with fabulous free product giveaways.
12
Floral Inspirations - Tuberose Wedding Bouquet
PROJECT
As well as making Yoshiko Tsudas gorgeous wedding bouquet complete with lilies and tuberose, you
can find out why this flower shocked the Victorians so much!
20
Guest Of The Month - Birdcage Floral Fantasy Wedding Cake
52
PROJECT
All the way from Ireland we have a sumptuous floral and stencilled birdcage wedding cake designed
exclusively for us by Karen Feaney.
26
New Year Party Time Cake
PROJECT
Lesley Bassett has designed our second Party Time cake with a firework twist ready for your New Year
celebrations, complete with a clock face.
34
Lovebirds Wedding Cake
PROJECT
We can see this cake project by Alice Davies being very popular, it's on trend with pretty lovebirds,
lacy frills and a birdcage cake top.
40
59
Readers Gallery
Just a few of the many cake pictures sent to us from our readers. Each month a prize from
Knightsbridge PME will go to the winning picture chosen by the editor.
43
Over To You
These are your pages to share news, views and cake problems, plus a prize from Doric Cake Crafts for
the message which appeals most to our editor.
46
Pretty Lacy Cakes
PROJECT
Claire Bowman uses cake lace and miniature roses to add a delicate touch to her gorgeous pastel mini
ball cakes, just right for a dessert table or a feminine birthday.
52
Sugar Skills - Painting On Cakes - Wedding Cake
PROJECT
Techniques for painting on cakes are explained this month by Carol Deacon who puts this technique
to full effect on her painted wedding cake.
56
68
Cake Professionals
We have news from Terry Tang Designer Cakes and Peter Roberts of Cakes 2 Remember.
57
Index
We continue our regular index with the project listings from July to December 2013, so you can place
this in the front of your magazine binder.
59
Patchwork Owl
PROJECT
Lindy Smith shares her eye for colour with this extract from her new book, 'Creative Colour for Cake
Decorating', where she explores the use of colour and creates 20 fabulous sugarcraft designs.
68
Promotional Feature - Quilted Side Designs
PROJECT
Geraldine Randlesome of Creative Cutters in Canada shows how to decorate a cake quickly with her
side design cutters.
70
Home Baking - Recipes for January
70
Valerie Hedgethorne uses leftover ingredients from Christmas and bakes New Year Muffins, a New
Year Croustade, Satsuma Cheesecake and a Cranberry Frangipan Tart.
74
Food Facts - The Favourite Flavouring

Information about all kinds of vanilla from Valerie Hedgethorne and a very tasty recipe for vanilla
shortbreads.
79
Coming Next Month

Highlights from Februarys issue of
80
, lovingly designed Valentine and birthday cakes.
Subscriptions
Subscribe now and receive a free gift.
Kathryn_CakeJanuary2014 16/11/2013 16:53 Page 4
Party Time
Party Time
Kathryn Kelly
Everyone loves a bit of sparkle, particularly for a party, and this pink cake
with its pretty moulded shoe and sparkly stars would make a great
centrepiece on New Years Eve.
An alternative idea for this cake would be to use the shoe on top of a very
feminine birthday cake for perhaps a special birthday like a 30th.
You will need
Edible Items
sponge cake square buttercreamed
20cm (8in)
sugarpaste 450g (1lb) white
sugarpaste 800g (1lb 12oz) pink
flower paste white 150g (6oz), purple 50g
(2oz), pink 50g (2oz)
airbrush colours pink, purple (Kroma)
magic sparkles white (Karen Davies)
lustre dust colour rose (SK)
royal icing white
white fat
sugar glue
www.cake-craft.com
Tools
cake drum square 28cm (11in)
cake board square 3mm 20cm (8in)
rolling pin large and small
smoothers
craft knife
airbrush
flat paintbrushes
ball tool
foam pad
pointed tweezers
glue PVA
glue stick
small sharp scissors
pencil HB
paper A4
sugar shaper fitted with medium flat disc
piping bag
piping nozzles No. 1, 2
wire silver paper covered 24g
selection of purple, pink and clear glass
beads eg, crackle glass, crystals
floristry tape white
kitchen roll
posy pick
large doily frill cutter (160mm) (JEM)
medium blossom plunger cutter (FMM)
large wedding slipper mould (145mm)
(Home Chocolate Factory)
carnation cutters (C1M and C2)
(Orchard Products)
star cutters (Tinkertech)
funky alphabet cutters (FMM)
ribbon purple 1.5m x 16mm
Party Time
Photography: Clark Smith-Stanley
Party Time
1
Tip
Using a large
piece of foam
between your
hand and the
side of your
freshly iced
cake allows
you to move it
without
marking the
sugarpaste.
A template for
the shoe is
provided
should you
wish to use it.
Roll out 450g (1lb) white sugarpaste to 3mm thick and use to
cover the 28cm (11in) square cake drum. Place the 20cm (8in)
square buttercreamed cake on the 20cm (8in) cake board. Roll
out 800g (1lb 12oz) pink sugarpaste to 6mm (in) thick and
cover the cake.
Position the iced cake centrally on the iced board. Using a No.1
nozzle and white royal icing, pipe a fine snail trail round the
base of the cake.
This is a useful
technique to
have for any
deep or
awkward
shaped mould,
ensuring that
you use only
the amount of
paste you need
and the excess
can be more
easily trimmed.
Roll white flower paste to a thickness of 1mm. Cut out a plaque
using the doily frill cutter. Cut small flowers from each of the
frills with the blossom plunger cutter and discard.
Make a template for the shoe mould. Roll out flower paste to a
thickness of 2mm. Press it firmly into one half of the shoe
mould, creating a good impression of the mould. Trim away
some of the excess paste.
www.cake-craft.com
Roll purple flower paste to 1mm thick. Using the blossom

cutter cut out 14 small flowers. Place a flower in each of the
spaces in the plaque and leave to dry.
Remove the paste from the mould, flatten it slightly then cut round
the shoe shape. Trace the flower paste shoe shape onto a piece of
paper or card. Cut it out. You now have a reusable template.
Party Time
7
Tip
It is not essential
to use an airbrush
to colour the shoe.
Roll out fresh white flower paste to a thickness of

approximately 1.5mm. Using the template you have made, cut
out the two halves of the shoe, remembering to turn the
template for the second half.
Ease the two shoe halves into the mould, pressing firmly into
the heel and outer edge of the sole. Trim any excess paste. Leave
to dry for 48 hours.
10
Once dry, gently turn the mould over. The two halves should
drop out. Using a No. 2 nozzle, pipe a line of royal icing
around the join. Fill the heels with royal icing. Press the two
halves together, lining up the heel and toe. Leave to dry.
Stuff the shoe with kitchen roll. Using a mix of pink and purple
colour, airbrush the whole shoe, moving and rotating to ensure
even coverage. Leave to dry.
11
12
Using the insole template provided, cut an insole from 1mm

thick flower paste. Secure inside the shoe with a little royal
icing. Leave to dry.
With pink lustre dust and a broad brush, liberally dust

the inside of the shoe.
Alternatives are
to liberally brush
a mid-pink dust
colour all over
the finished shoe,
or to make it
from pre-coloured
flower paste.
If using a
coloured paste,
remember to
colour your royal
icing too as a
small line can be
seen where the
two parts are
joined on the
inside back seam.
Party Time
13
14
Place some purple sugarpaste softened with white fat in a sugar

shaper with a medium flat disc. Extrude a length of paste. Paint
a thin line of sugar glue down the back seam and attach the
length of paste.
Glue over the toe of the shoe and round the top edge. Extrude
more purple paste and gently feed the paste along the glue to
cover the toe join and edge the shoe.
15
16
For the pompom on the front of the shoe, cut three pink and
three purple (one large and two small) carnations from 1mm
thick flower paste. Thin and frill the edges.
Stack two large and two small flowers. Twist and pinch the other
two small flowers and glue to the centre of the pompom. Glue
in place on the front of the shoe. Once dry, this can be lustred.
17
18
For the starburst, roll out pink and purple flower paste. Cut
approximately 12 small and 12 large stars from each colour to
make 24 stars in total.
Place one end of a 24g silver paper covered wire on each large
star. Glue a small star in the other colour on top, sandwiching
the wire between the two stars. Once dry, cover the stars with a
very thin layer of sugar glue and sprinkle with magic sparkles.
Tip
The front
decoration can be
changed to suit
the recipient. Try
stars, a moulded
rose or a bow
instead of the
pompom.
www.cake-craft.com
Party Time
19
20
Use pva glue to attach glass beads at intervals along 24g silver
paper covered wires. Leave approximately 10cm (4in) of the
wire clear to insert into the posy pick. Once dry, twizzle the wires
around a paintbrush handle. Make approximately 15 wires.
Tape the stars and beaded wires together with white tape,
varying heights and trying to ensure balance. Trim the wires to
give a tapered stem.
21
22
Place the dry plaque on the cake, slightly towards the back, and
secure with royal icing. Roll purple flower paste 1mm thick.
Leave to dry slightly then cut out Party Time with the
alphabet cutters. Once dry, attach to the top front of the cake
with a little royal icing.
Paint the iced board with a thin layer of sugar glue. Spread it
really thinly until it starts to go tacky, then liberally sprinkle
with magic sparkles.
23
24
Attach purple ribbon all around the board with a glue stick.
Insert a small posy pick towards the back of the cake. Place the
starburst into the posy pick, securing with royal icing.
Secure the finished shoe to the plaque with a small amount of
royal icing, supporting with small pieces of foam until set.
MP Jan_CakeJanuary2014 18/11/2013 16:36 Page 10
Market Place
'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 can always find
an opportunity to pick up a free sample.
For a chance of winning one of Cakes Giveaways either:
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 and address) or
Visit www.cake-craft.com and enter online from 5th December. The final date for the giveaways will be 7th January 2014.
online competition
We have a very special prize this month, a one day class
Introduction to Rose Making worth 70!
After almost 10 years of very hard work Windsor Craft in Warrington are now the largest cake decorating retail
store in Europe. From what started as a small industrial unit, Windsor has now turned into a huge and exciting
shopping experience offering everything you can dream of for cake decorating. In January 2014 the brand new
Windsor Cake Academy will be opening its doors with lots of exciting courses and demonstrations in the
pipeline. All classes will be provided with all the necessary equipment and you will have the chance to purchase
these items at a discounted price once your class has finished. www.windsorcakecraft.co.uk
Windsor Craft is giving away a full one day class Introduction to Rose Making on Saturday 15 February 2014
10am 4pm with a light lunch and tea/coffee included.
On this Windsor Craft 6 hour course you can learn how to master the art of making beautiful sugar roses. You
will learn how to assemble roses using their rose petal cutters and also how to make a rose using no cutters at
all. The roses will be will be delicate, blousy and vintage looking so will be suitable for any wedding or
celebration cake.
To enter this competition go to www.cake-craft.com Dont delay, enter now! The closing date for the competition is 7th January 2014.
5 sets to giveaway - PRIZE A

Win One Of Five Full Ranges Of Taylor & Colledge Vanilla
Taylor & Colledge are celebrating the launch of their revolutionary new Pure Vanilla Bean Grinder by offering five lucky readers the chance to win a full
set of their fantastic vanilla products, worth more than 20 each.
The vanilla expert, which has been sourcing the finest beans from
around the world for more than 100 years, has just launched the
innovative grinder a UK first in Waitrose.
The adjustable grinder supports either a coarse or fine grind, and
contains approximately three whole pure vanilla beans. It is
perfect for adding a hint of the finest Vanilla to savoury and sweet
dishes, baked treats and drinks, and like all of the other products
in the Taylor & Colledge range is now available in Waitrose
(RSP: 5.99, 12g).
It joins Taylor & Colledges other fine vanilla products in Waitrose,
including its Vanilla Bean Paste (RSP: 4.19, 65g jar); Vanilla Bean
Extract (RSP: 3.69, 100ml bottle); Vanilla Bean Dusting Sugar
(2.99, 100g shaker); and Organic Vanilla Bean Pods (3.89, 10g
tube).Taylor & Colledge products are also available to order via
Ocado. To enter for this giveaway see the top of this page and place
Taylor & Colledge Vanilla Set on postal entries.
10
www.cake-craft.com
MP Jan_CakeJanuary2014 18/11/2013 18:19 Page 11
Market Place
10 sets to giveaway - PRIZE B

Orchard Products Sugar Flower
Cutters & Tools
This month multi-award winning Japanese sugarcraft artist Mrs
Yoshiko Tsuda illustrates the versatility of OP sugarcraft cutters
and tools in her Tuberose project illustrated on pages 12-17 of
this issue of
. British made Orchard Products OP
sugarcraft cutters are made to last and made from long lasting
non-stick materials which meet all the appropriate FDA and
EEC regulations for food contact materials.
OP cutters and books are
available from all good
sugarcraft retail stores around
the world. If you cannot find
the OP cutters which you are
looking for, from your local
supplier, you can order directly
from their online store at
www.orchardsugarart.co.uk
or call Orchard Products UK Ltd
+44 20 8391 4668,
or email
sales@orchardsugarart.co.uk
10 sets to giveaway - PRIZE C

NEW Impress Sugarcraft Tools
Create stunning broderie
anglaise and pattern effects
with the new Impress
Sugarcraft Tools from Katy Sue Designs
www.katysuedesigns.com 0191 4274571. There are two
ergonomically designed tool sets, each with eight interchangeable
ends designed to allow cake decorators to freestyle a series of coordinating patterns.
Each design is given in both a pronged tool and a cutter giving the decorator the
option to create a decorative pierced effect or to impress and/or cut out the design tool
shape. The perfect scaling means you can easily mix and match between tools for
wonderful pattern creations.
We have two sets to
giveaway to 5 people. If
you would like to enter
this prize draw see how
to apply at the top of
page 10 page and place
Katy Sue Impress
Sugarcraft Tools.
We have 10 sets of 6 petal

cutter sets and 10 of OP
veining tools to give away to our
readers. To apply for this
giveaway see details at the top of
page 10 and place OP Cutters
and Tools on postal entries.
25 books to giveaway - PRIZE E
1 to giveaway - PRIZE D
Airbrushing Made Easy!
Airbrush
Ever thought about airbrushing your cakes

but find the concept daunting? Already own
an airbrush but find it difficult to use? Want to achieve more
detail in your cake decorating but not sure how? ...The
Airbrush Company may have the answer you are looking
for. They have recently launched an exciting new duo of
airbrushes, the Neo for Iwata Pistol Trigger Airbrushes, which operate
in a different way to the conventional top-button airbrushes that were used to seeing.
These Trigger Airbrushes make getting started in airbrushing easier than ever. Its
innovative dual-action pistol trigger design offers simple, ergonomic operation that almost anyone will find
easy to use and comfortable to hold, especially over long periods of spraying. They also include a pre-set
handle. You can turn the knob on a pre-set handle to a position where you want the trigger and needle to
stop and limit it from going any further, allowing even the beginner to pre-set the spray performance for any
line, any background, any shade, perfectly every time.
These airbrushes are also unique in that they are designed to work at low air pressures. The benefits of working
with low air pressures are minimal overspray, precise control, detailed spraying, fine atomisation and affordability.
Specifically designed to work together, the Neo-Air for Iwata Miniature Air Compressor (pictured - 99 Inc.
VAT) and the Neo for Iwata Pistol Trigger Airbrushes (TRN1 Airbrush pictured
- 130.00 Inc. VAT) make the perfect set... affordable and compact.
For more information please contact: The Airbrush Company Ltd,
Tel: 01903 767800 Email: Sales@airbrushes.com or visit:
Web: www.airbrushes.com
We have a Neo for Iwata Pistol Trigger Airbrush to give away to our readers. See the details at
the top of page 10 on how to enter and place Iwata Pistol Trigger Airbrush on postal entries.
Compressor
NEW Book
From Karen Davies
A Cake For Models or Moulds Part 3, has

16 designs using their moulds for many
occasions including Anniversary,
Christenings, Christmas, Birthdays and
many wedding cakes. Full step-by-step
instructions are included for each cake.
To see which moulds have been used in
the book, visit their website
www.karendaviescakes.co.uk
Also available at cake decorating shops
7.50. Trade orders welcome, 0151 643
0055. We have 25 books to give away. See
the details at the top of page 10 on how to
enter and place A Cake For Models or
Moulds Part 3 on postal entries.
11
Yoshiko_CakeJanuary2014 14/11/2013 11:36 Page 12
Floral Inspirations
Yoshiko Tsuda
Tuberose
Wedding Bouquet
Tuberose is toxic and should not be used fresh on cakes although it is
popular for wedding bouquets. It is useful when making a triangular
shaped display as shown here.
You will need
Edible Items
flower paste 200g (7oz)
paste colour claret, spruce green (Sugarflair)
dust colours spring green, plum, forest green,
foliage green, black, aubergine, lemon yellow
(Sugarflair)
dust colour white satin (Squires Kitchen)
cornflour
glaze
egg white 1 tablespoon
semolina 1 tablespoon
edible glue
Tools
grooved board
small stamens
6 petals flower cutters (2 sizes) *
casablanca lily cutters
rose petal cutters (4 sizes) *
casablanca lily double-sided veiner
(Squires Kitchen)
green wire 20, 22, 28 gauge *
white wire 22, 26, 30 gauge *
scientific wire
floristry tape nile green, green, brown
posy pick
paintbrush
calyx cutter *
bone tool
stainless ball tool (Surbiton Sugarcraft)
wheel cutter
veining tool *
celstick (CelCakes)
pliers
corn veiner
tweezer
foam pad *
kitchen paper
* Orchard Products
12
www.cake-craft.com
Floral Inspirations
13
Floral Inspirations
1
Tip
The tuberose does
not bear any
relation to the
rose, but its name
is said to derive
from the plants
slender tube like
stem. This multipetalled flower is
used in perfumes
giving them a
passionate scent,
which so shocked
the Victorians
they called it
'The Harlot of
Perfumery' and
forbade young
girls to inhale its
scent for fear of
what it might
lead to!
Tuberose: To make the centre of the flower, cut a 26g white

wire into three, make a tiny hook on all the ends. Fold three
mini cream/yellow stamens in half and put together, trim the
length with scissors. Secure the stamens and wire together with
a tiny piece of paste.
Paint edible glue or egg white on the base of the stamens and
thread the wire through the centre of the flower. Neaten the back
of the flower with fingers and also to secure the petals in place.
Push the petals upwards to create a tight centre. Repeat with the
second layer and attach this layer to the back of the first layer
with egg-white/edible glue. Position the petals over the joins in
the first layer. Pinch the ends of each petal to form a pointy tip.
For the third layer, use the pulled flower method. Roll a ball of
flower paste, the size of a hazelnut, into a flat cone shape and
snip the top into six with scissors. Open the petals and pinch
sideways, flatten each petal by pinching with your index finger
and thumb.
Vein with a veining tool on your finger,

which has been dusted with cornflour. Make
a hole in the middle with a celstick. Pinch
the end of petal to form a pointed tip.
14
Roll out the white flower paste very thinly and cut out a flower
shape using the six petal cutter (small) for the first layer. Cut
out a size larger for the second layer. Soften the edges using a
medium metal ball tool on a foam pad. Hollow the length of
each with the small ball tool, which will cup them. Vein each
petal with a veining tool.
www.cake-craft.com
Thread the wire (with two layers of the flower) through the
third layer flower using a touch of egg white on the base.
Squeeze and roll the stem to thin down the bottom with your
fingers creating a long back. Hold in your fingers and open the
third layer. Allow to dry and dust with white satin.
Floral Inspirations
Dust on the
bottom with
spring green +
cornflour, dust on
the tip of the bud
with plum +
cornflour.
Cut a 28g wire into six then make a small hook. Roll white
flower paste into a teardrop shape. Insert a hooked wire. You
will need a variety of sizes. Work the paste at the base of the
bud to create a more slender neck shape. Use the wheel cutter
to divide and vein the surface of the bud. Repeat to make buds
in graduating sizes. Let them dry.
To make bracts, cut

nile green tape into
a pointed bract
shape, soften the
edge with a bone
tool on a foam pad.
Attach to the base
of the flowers and
buds and twist the
tape neatly down
the wire.
10
15
11
To assemble, start with the smallest buds and graduate in size.

Take two buds then tape the next together using half-width light
green tape (slightly alternate down the stem) then tape the next
two buds in.
Repeat adding buds, until all the buds are in pairs down the
stem. Add the flowers and tape down the stem. Bend the top of
the spray. Make the other two sprays with differing lengths.
Tape the three sprays together.
12
13
Tip
A 'pulled flower'
is made without
the use of cutters
and is cut with
scissor and
shaped or pulled
with the fingers.
Note
To obtain the
correct length of
pistil check it
against the petal
cutter, the pistil
should be 1cm
shorter than the
cutter.
Casablanca Lily: To make the pistil for the lily, cut a 26g wire
in half and make a hook. Roll a ball of flower paste, the size of a
hazelnut, into a long cone shape. Insert the wire and form this
into the pistil shape. Squash the top and mark three even
indentations on the rounded tip with the wheel cutter. Allow to
dry and dust.
You will need six stamens for one lily. Cut a 30g white wire into
three then make a tiny T bar shape by bending the tip of the
wire with pliers. Roll a tiny ball of white flower paste into a
sausage, push it into the wire and bend. Mark a groove with the
wheel cutter. Allow to dry. Dust the wire with spring green +
cornflour, and dip the top of the wire into egg white then dip it
into semolina coloured with aubergine + plum.
15
Floral Inspirations
Tips
The stamens
should sit just
below the pistil.
Dust the pistil all
over with spring
green + cornflour,
dust on the
bottom with
lemon yellow and
on the tip with
plum + aubergine
+ cornflour.
Remember, when
assembling the lily
that the wide petal
is the inside petal
and the narrow
petal is the outside
petal. You will
need three wide
petals and three
narrow petals for
one lily flower.
To assemble the
centre of the lily,
tape six stamens
around the base of
the pistil in pairs,
using half-width
nile green tape. Tape
down and trim away
the excess wires.
14
To make the lily

petals, use the
fold over method
and use 26g white
wire cut into eight.
Make three petals.
15
16
Dust all over the petal with white satin and the base of the petal
with spring green + cornflour. Bend and shape in a curve on the
flower former or on the kitchen paper until the petals are semi-dry.
17
18
Tape three wide petals around the pistil centre with half-width
nile green tape. Add three narrow petals behind and in the
gaps between the wide petals, making sure they fit tightly
around the flower. Tape down the stem of the lily with fullwidth nile green tape.
To make the lily bud, cut 20g green wire into two and make a hook.
Roll a ball into a sausage and insert the wire. Reform the shape with
your fingers then mark three vertical, double lines using the back of
the knife or the wheel tool. Pinch the tip and open slightly with
your fingers. Allow to dry. Dust the top and the base of the bud
with spring green + cornflour. Tape with half-width tape.
19
20
Rose: Cut a 22g green wire into three and make a hook. Roll a
ball of pink flower paste the size of pea, into a teardrop shape.
Insert the wire. Allow to dry completely. Roll the pink flower
paste very thinly, then cut out with the rose petal cutters (you
will need four different sized rose petal cutters). Soften the edge
with the ball tool on the foam pad then vein with the veiner.
Attach the petals to the centre in the following order with

edible glue, overlapping each one.
1st layer: 3 petals with No.1 (Small) cutter.
2nd layer: 5 petals with No.1 (Small) cutter.
3rd layer: 5 petals with No.2 (Medium) cutter.
4th layer: 5 petals with No.3 (Large) cutter.
Make sure there

are no creases on
the bud!
Rose Calyx
Roll out green
flower paste and
cut out with a
calyx cutter.
Soften the edge
with a bone tool
then thread
through the wire
and attach to the
back of the rose
with edible glue.
Roll a tiny ball of
the green flower
paste and thread
through the wire
then stick on the
calyx with edible
glue. Dust the
rose flower with
plum + cornflour
and dust the calyx
with forest green
+ foliage green.
16
www.cake-craft.com
Floral Inspirations
21
22
Tip
Assemble the
lily at the
leather stage
(semi-dried).
Note
Ruscus Leaf: To make the ruscus leaf, use the fold over'
method with green paste and a 28g green wire cut into eight.
Cut out the leaf shape with a wheel cutter (freehand or make
your own template). Soften the edge with the bone tool on the
foam pad. Vein with the corn veiner. Pinch in the middle of the
leaf and give the leaf movement. Allow to dry.
Dust the leaf with forest green, foliage green and black, steam,
allow to dry and glaze. You will need seven leaves on one stalk.
Tape each leaf with a half-width green tape. Assemble seven
leaves using green tape.
23
24
15
Snowberries: Cut 30g white wire into 8 and make a hook on

each. Roll various sized balls of white flower paste and thread
through the wire until the hook is slightly showing. Allow to
dry. Dust the bottom of the ball and the wire with spring green
+ cornflour. Dust the top of the ball with plum + cornflour.
Dust the hook with aubergine. Steam and allow to dry. Glaze
then allow to completely dry.
Snowberry leaves: Cut a 28g white wire into three. Roll out
green flower paste over the groove on the board and cut out the leaf
using a rose petal cutter. You will need two sizes of leaves. Insert the
wire in the thick middle then soften the edge with the bone tool on
the foam pad. Vein with the veining tool. Dust with forest green,
foliage green and black. Glaze the leaves then let them dry.
25
26
The fold over

method is created
this way. Roll out
white flower
paste over the
groove on the
board (long
enough to fold
over). Place the
wire on the top
of the paste over
the groove (add a
touch of water if
the paste is a bit
too dry). Fold the
paste over to
cover the wire
and roll over it
again. Cut out
the petal using
the cutter. Soften
the edge with the
bone tool on the
foam pad. Vein
in a double-sided
veiner.
Tip
When you
assemble a lot of
sprays, scientific
wire is useful to
hold them
together without
having too much
taping.
To assemble the snowberries, start with smallest berry first and
gradually increase in size. Take 5-7 berries and tape together
using half-width, light brown tape (slightly alternate). Make
two more sprays then tape the three sprays together alternately,
adding smallest leaf and graduating in size.
Make a bouquet: Tape 3 Lilies together for the top. Tape three
tuberose sprays together with a ruscus spray for the front part
which hangs down. Add a large rose in between the tuberoses
and also add small roses to fill the gap. Use scientific wire to
assemble the top and front parts together and fill the gap with
roses and a ruscus spray. Add a snowberry spray at the back of
the top with scientific wire. Tape down with nile green tape.
Wrap the stem with the ribbon.
17
Pg 18_1PAGE TEMP 12/11/2013 14:19 Page 2
Cameo Cakecraft
SUGARCRAFT
SUPERMARKET
Unit 4 , Park Entrance Business Centre, Vittoria Street,

Birkenhead Merseyside CH41 4EZ
T: 0151
647 1697
Classes available - all levels

Please call for details
FREE PARKING
www.cameo-cakes.com
18
www.cake-craft.com
Pg 19_1PAGE TEMP 13/11/2013 14:19 Page 1
19
Karen F_CakeJanuary2013 14/11/2013 12:27 Page 20
Wedding
Karen Feaney
Rustic Floral
Fantasy
Guest Of The Month
All things rustic and vintage are currently

in vogue and it's easy to see why. This cake
ties in the old with the new, giving past
ideas a modern twist.
You will need
Edible Items
round cakes 10, 15cm (4, 6in)
birdcage carved cake 5cm (2in)
sugarpaste pale green 1kg (2lb 2oz)
sugarpaste pale yellow 200g (7oz)
flower paste green 80g (3oz)
flower paste pink 80g (3oz)
flower paste cream 50g (2oz)
flower paste pale blue 50g (2oz)
flower paste lilac 50g (2oz)
flower paste pale pink 50g (2oz)
dusting powder green, purple
pearl lustre spray
edible paint gold, dark gold
edible glue
ivory pearls
white nonpareils
wafer butterflies
royal icing white, green
Tools
cake drum 25cm (10in)
cake cards 5, 10, 15cm (2, 4, 6in)
5 petal rose cutter 35mm (FMM)
small daisy cutter (PME)
hydrangea cutter and former
(Blossom Sugar Art)
impression tool polka 1-Press Ice Tools
(FMM)
small leaf cutter (PME)
birdcage stencils (Claire Bowman)
ball tool
nozzle No. 1.5, 2
piping bags
firm foam pad
foam drying pad
rolling pin
paintbrush No. 00
cornflour puff
ribbon (Ribbon Shack)
dowels
20
www.cake-craft.com
Wedding
Photography: Kathy Burke
21
Wedding
Preparation
Ice the 10in
round cake
board, the 6in
round cake and
the 4in round
cake in pale
green sugarpaste.
Ice the 2in
birdcage cake in
pale yellow
sugarpaste, place
the cakes on their
respective cake
cards. Dowel the
6in cake and the
4in cake.
Line the press ice tool up with the bottom of the 4in cake
making sure it is aligned vertically and horizontally.
Tip
When
thinning the
edges of flowers
and leaves,
keep the ones
that are
awaiting
thinning
between two
sheets of plastic
to prevent
them drying
out too quickly.
Press the tool gently into the sugarpaste. No need to press too
hard you just need to make a slight indentation.
Using white royal

icing in a piping
bag with a No. 2
nozzle pipe small
dots into each
indentation. Pipe
the lines of
birdcage using the
royal icing. Once
dry carefully stack
the cakes.
Continue around the sides of the cake until all the sides are
marked with the tool by placing the last prongs of the tool into
the last indentations made. This will then give you even gaps
around the cake.
Place the birdcage stencil against the side of the 6in cake and
spread a layer of royal icing over the design on the stencil.
Remove the stencil and repeat so there are 3 birdcage stencils on
the front of the cake. Leave to dry.
22
www.cake-craft.com
Roll out the pink flower paste thinly and cut 12 flowers using
the 5 petal rose cutter.
Wedding
7
Tip
Using a firm foam pad and a ball tool thin the edges of each
petal. Keep the ball tool half on and half off the flower paste to
avoid over stretching the paste
Fold one of the flowers in half and then in half again. Do the same
with a second flower. Seperate the petals gently if they clump together.
If you do not
have edible
gold paint you
can make your
own using gold
lustre dust and
a small
amount of
clear alcohol or
lemon extract.
10
Pinch both flowers together to make one flower and leave to

dry on a foam drying pad. Repeat until you have 6 flowers made.
Roll out the pale pink flower paste and cut 30 daisies using the
small daisy cutter. Attach an edible pearl to the centre of each
using edible glue. Leave to dry on a foam pad.
11
12
Roll out the cream flower pate thinly and cut 7 flowers using
the 5 petal rose cutter. Thin the edges of each petal. Stick white
nonpareils into the centre of each flower with edible glue and
leave to dry.
Roll out the blue and lilac flower paste thinly and cut 15
hydrangea flowers from each colour.
23
Wedding
13
14
Dust the former lightly with a cornflour puff to prevent the

flower paste sticking to the double-sided veiner and place the
hydrangea in the veiner.
Ensure the hydrangea is central in the veiner then line the top
of the former up with the bottom of the former, once you are
happy with the allignment press gently to shape the hydrangea.
15
16
Gently remove the flower from the veiner and leave to dry on
the foam drying pad, repeat steps 13 - 15 with all 30 hydrangeas.
Roll out green flower paste and use the small leaf cutter to cut
out 30 leaves. Thin the edges of each leaf and leave to dry.
17
18
Roll out a small sausage shaped piece of white flower paste,

approximately 1in or 4cm long.
Pinch both edges together to form a loop. Roll out a small

amount of white flower paste and cut out one hydrangea.
Attach this hydrangea to the top of the birdcage with edible
glue. Once the loop has dried attach to te top of the hydgrangea
on the birdcage using white royal icing.
Tip
To make your
own edible glue,
mix teaspoon
of CMC powder
with 30ml of
cooled boiled
water in a clean
container leave to
disolve. Store in
the fridge and use
within 2 weeks.
24
www.cake-craft.com
Wedding
19
20
Tip
When using
edible lustre
spray keep an
equal distance
from the cake
when spraying
to avoid any
patchiness.
Once the stencilled birdcages are dry paint over the lines with
edible gold paint, use dark gold to add some contrast. This does
not need to be precise, this cake lends itself to a rustic style.
Once the hydrangeas are dry dust both the blue and lilac
hydrangeas with purple food colouring dust and dust the leaves
with green food colouring dust.
21
Once the green

royal icing is dry
use gold edible
paint to highlight
some of the swirls
and leaves. Again
remember this is a
rustic look so not
too neat.
22
Using green royal icing in a piping bag with a No. 1.5 nozzle
pipe some swirls and curls in a V shape between the stencilled
birdcages and at the base of the top tier. Attach the flowers
using royal icing in the centre of the V shape.
Spray the cake

with edible pearl
lustre spray and
attach the wafer
butterflies using
royal icing. Place
a ribbon around
the bottom tier
and the cake
board, use a dot
of royal icing at
the ends of the
ribbon to secure.
23
25
Lesley Jan_CakeJanuary2014 16/11/2013 15:21 Page 26
Party Time
You will need

Edible Items
hexagonal fruit cake measured pointto-point 30cm (12in)
apricot glaze or sieved jam
marzipan 1.75kg (3lb)
sugarpaste atlantic blue 1.75kg (3lb)
(Renshaw)
sugarpaste yellow 1.25kg (2lb)
cereal/marshmallow bars x 8
sugarpaste 500g (1lb) black
flower paste 100g (3oz) each of
bright blue, green, orange, pink,
purple, yellow, white
edible spray gold, silver
edible spray clear glaze
confectioners glaze for dipping
royal icing
edible glue
edible sparkle gold
CMC/Tylose powder
Lesley Bassett
Party Time
Welcome in the New Year with a
fabulous firework party and a
fabulous cake to match!
The sparkling countdown clock face
and the explosion of brightly coloured
stars capture the moment perfectly,
and the only things to add are your
loved ones around you, and a glass or
two of champagne!
26
www.cake-craft.com
Tools
hexagonal cake board measured
point-to-point 30cm (12in)
round cake drum 38cm (15in)
square cake board (for working on)
18cm (7in)
round cake boards 18cm (7in) x 2
non-stick rolling pins large and small
icing smoothers *
turntable *
sharp knife
palette knives
tappits funky alphabet & numbers *
circle cutters 10mm, 12mm
star cutters set of 3 *
floristry wire metallic gold, silver &
colours 24g
floristry wire strong gold or silver, 3
full lengths
star cutters mini set of 2 *
ejector/plunger *
cake dowels
multi-ribbon cutter *
oasis blocks
geometrical cutter set circles 2, 4 *
glue brush small pointed
posy picks small yellow and medium
blue
floristry tape white
ribbon purple 15mm x 128cm (50in)
braid white & gold x 115cm (45in)
ribbon black 7mm x 64cm (25in)
double-sided tape
* FMM
Party Time
27
Party Time
Preparation
Heat the apricot
glaze to boiling
point and allow
to cool a little.
Attach the fruit
cake to the samesize cake board
with some of the
warm glaze.
Coat the top and
sides with glaze
and cover with
marzipan. Just
before icing each
tier, dampen the
surface with cooled,
boiled water.
Knead the blue sugarpaste well, roll out and cover the 30cm
hexagonal cake, using the smoothers to achieve a flawless,
polished finish. Trim neatly around the base. Cover the 38cm
cake drum in yellow sugarpaste, again smoothing to a fine
finish. Trim and smooth the edge neatly.
Place 4 whole cereal bars tightly together across the top half of
the 18cm board. Carefully slice the 4 remaining bars into
wedges lengthwise.
Tip
Light pieces may
not stay in place
during spraying.
I find it helpful
to use a large
sheet of
corrugated card,
and hold pieces
in place with pins
or cocktail sticks.
Create one large slope by placing 4 small wedges in front of the

blocks and 4 on top, using jam to hold them in place. Spread
more jam thinly on the top surface.
Moisten the surface of the board, and spread jam thinly around
the sides of the cereal clock. Knead the black sugarpaste well,
roll out and cover the clock. Smooth over the face and sides,
and trim neatly around the base.
28
www.cake-craft.com
Place an 18cm round board on the cereal wedge and press

firmly. Cut around the board to create the circular wedge.
Invert and replace the working board with the second round
board, fixing it with a little more jam. Use a smoother to shape
the sides neatly.
Roll a strip of yellow flower paste thinly, and leave for a few
seconds to dry slightly. Run a palette knife under the strip to
make sure it moves freely. Following the instructions on the
pack cut out numbers for the clock face, plus spares.
Party Time
7
Tip
Roll yellow flower paste a little more thickly, and cut out 8 x
10mm discs for the clock face divisions, plus one slightly larger for
the centre. Cut 2 size 1 star shapes, and trim away 2 points to
leave arrowheads. Cut 2 narrow strips of paste for the clock hands.
Place the yellow numbers and other pieces on a suitably

protective surface and spray with edible gold lustre. Several
light coats will be better than one heavy one. When dry,
overspray with edible clear glaze to fix the lustre. Spray the
perimeter of the yellow-iced drum in gold.
You may need as

many as 100
wired stars for the
fireworks. If
using 7 different
colours, make
around 7 mini
stars, 5 size 1,
and 2 size 2 in
each colour.
Adjust numbers
if using more or
fewer colours.
10
Fix the numbers and divisions in place with edible glue.

Position the clock hands to show the time as approaching
midnight, and secure. Fix the central gold disc in place, with a
smaller black disc on top. Glue an edible gold sugar ball in the
centre if you have one.
Use royal icing to secure the hexagonal cake centrally onto the
iced drum. Fix the clock on top, towards the front. Trim the cake
drum with the purple ribbon, the hexagonal cake with the white
and gold braid, and the clock face with the narrow black ribbon.
11
12
Keeping some 24g and all strong wires full-length, cut the rest
into halves, thirds and two-thirds etc. Use star cutters 1 and 2,
and the mini star 2A to cut out stars in 3 sizes. Dip the wire tips
into edible glue and insert between points. Dry upright or flat.
Dip each coloured star into confectioners glaze. Blot star tips on
kitchen paper before standing them upright to dry. Spray both
sides of the yellow and white stars with edible gold and silver
spray. When dry, spray with clear glaze. Ensure that the first
side is dry before turning over.
29
Party Time
13
14
Strengthen the remaining yellow sugarpaste by kneading in

CMC powder, to a ratio of 5ml to 250g of paste. Form 3
sausages of paste approximately 10cm long and 3cm wide
around dowels. Roll each with a smoother to achieve a good
shape. Allow plenty of time to dry before decorating.
Roll a strip of flower paste in a contrasting colour. Fit the

multi-ribbon cutter with the 2 plain cutting wheels. Position
the wheels with the fixed spacers together and cut a long strip
7mm wide. Moisten the back of the strip and wind in a wide
spiral around a firework.
15
16
Roll out and cut a strip of flower paste in a different colour, and
wind a second spiral between the first. Decorate the remaining
2 fireworks with vertical or horizontal stripes, or create your
own patterns.
For the small fireworks, roll the remaining yellow, orange, green
and blue flower paste thickly, and cut out 8 circles in each
colour using circle cutter 2. Glue together 4 columns, each
comprising 8 discs, smoothing the sides neatly. Make a hole
down the centre with a pointed dowel.
17
18
Roll purple flower paste thickly and cut 2 size 4 circles, then cut
each circle in half. Twist into a cone and join the edges neatly
with edible glue. Fit each cone onto a yellow posy pick, and open
the throat. Make 3 more blue cones attached to blue posy picks.
Insert 3 dowels behind the clock face, leaving them protruding

3-4cm above the surface. Slide the large fireworks off their
working dowels, and slide onto the cake dowels, fixing with
royal icing. Attach blue cones to the top of each firework,
inserting the blue posy picks into the holes.
Tip
Decant
confectioners
glaze into a small,
wide necked jar
or plastic
container for
dipping. make
sure the glaze is
at least 4cm deep
to allow the
largest stars to be
completely
immersed.
30
www.cake-craft.com
Party Time
19
20
Tip
Roll a strip of pink flower paste thinly and use the alphabet to
cut out letters to spell PARTY TIME. Use edible glue to attach
the letters to the front of the cake while they are still soft, so
they can be smoothed over curved edges where necessary.
21
Attach stars randomly over the cake as though they have just
descended in a shower from the fireworks. Brush edible gold
sparkle on the edges of the lettering and on some of the stars.
then sprinkle sparkle lightly over the surface of the cake with
your fingertips.
Use up any remaining flower paste to cut out lots of colourful

stars, using star cutter 1 and both sizes of mini star cutter.
Before cutting
strips, run a
palette knife
under the
flower paste to
make sure it
moves freely,
and use white
vegetable fat
sparingly on
the cutting
wheels to
prevent the
paste sticking.
22
Tape 2 sprays of 5 coloured stars for the large side fireworks.

Make 4 sprays of silver and gold stars for the smaller fireworks.
For the large starburst, start with a large gold star on strong wire
for the pinnacle. Tape in other wired stars of varying lengths.
23
Insert the smaller spays into their posy picks before inserting
the large starburst. Arrange the stars and curve the wires for
effect. You can place more single wired into the posy picks to
enhance the overall effect.
31
Pg 32_1PAGE TEMP 13/11/2013 14:21 Page 2
Unit 4, Royal Standard House,

334 New Chester Rd,
Birkenhead CH42 1LE
NEW CROCHET MOULDS
Hydrangea
border
mould
14.50
Dahlias 14.50
Crochet baby jacket 15.50

Hydrangea cupcake top mould
11.50
Also out now
Button mould, baby button mould, flower and leaf button mould
and new rose lace mould. Crochet range - hearts, flower & leaf,
bows, border and cupcake top. See website for details.
New instructional videos on how to use the moulds including faces, are now available to view on our website.
Bookings are now being taken for classes see website for dates and details.
NEW LOOK WEBSITE OPEN NOW - visit
Tel: 0151 643 0055 email karen@karendaviescakes.co.uk Trade enquiries welcome
SUGAR CITY
Home of DPM Cos wonderful moulds, veiners,
platinum flowerpaste, colours, cutters, tools, gums & glaze
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
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
Home Chocolate Factory

Creative Inspiration for Chocolatiers, Pastry Chefs & Bakers
UKS LARGEST RANGE OF CHOCOLATE MOULDS!!!

Plus massive stock of...
Silicon Moulds
Belgian Chocolate
Professional Chocolate Moulds
Colours & Ingredients
Transfer Sheets
Chocovision Tempering Machines
Chocolate Making Equipment
Packaging
UK Main Distributor for Martellato Italian Cake Art & Sugar Dress
Cash & Carry:
Unit 5, 1,000 North Circular Road, Staples Corner, London NW2 7JP
Tel: 0208 450 1523
www.homechocolatefactory.com
32
www.cake-craft.com
Pg 33_1PAGE TEMP 12/11/2013 14:20 Page 1
Equipping Sugarcrafters Worldwide

* An unrivalled
reputation for
customer service
* The UKs
Number 1,
family owned
manufacturers
of Sugarcraft
equipment
* Innovative
products to meet
market trends
* Offering a range
of quality
products which
are 100%
guaranteed
sales@fmmsugarcraft.com Tel: 01442 292970
* Products
designed to make
beautiful cake
decorations with
minimal effort
www.fmmsugarcraft.com
Sugarflair
Colours
Still leading the way after 30 years
We have 30 years experience in supplying the highest quality
products to the sugarcraft industry
Brunel Road, Manor Trading Estate,
Benfleet, Essex SS7 4PS
www.sugarflair.com
Sugarflair Colours Sugarflair Colours
Sugarflair Colours Sugarflair Colours
Sugarflair Colours Sugarflair Colours Sugarflair Colours Sugarflair Colours
Sugarflair Colours Sugarflair Colours Sugarflair Colours Sugarflair Colours

33
Alice Davies_Cakejanuary2014 14/11/2013 15:37 Page 34
Wedding
Alice Davies
Love Birds
Wedding Cake
This modern cake with a vintage theme would compliment

many weddings. The soft colours, delicate lace and flowers can be
adapted to suit. The birds are coloured to match the cake but
could be left white for doves.
You will need
Edible Items
cakes round 20, 25, 2 x 15cm and 15cm
dome (6, 8, 10in)
apricot jam
sugarpaste coloured pale pink 2kg (4lb 4oz)
sugarpaste coloured pale green 2kg (4lb 4oz)
sugarpaste white marshmallow or vanilla
flavour 500g (1lb) (Karen Davies)
flower paste cream
mexican paste
royal icing
cornflour
trex
powder colour white pearl lustre, pearl blush
pink, pearl crushed pine, rose, black
(rainbow dust), biscuit (EdAble Art)
paste colour cream (Sugarflair)
pearl lustre spray
34
www.cake-craft.com
Tools
cake drum round 35.5cm (14in)
cake boards 4mm, 2 x 15, 20cm (2 x 6, 8in)
lottie lace mould (Karen Davies)
brooch mould (Karen Davies)
love bird mould (Karen Davies)
lace from lace cutter set (Patchwork Cutters)
peony cutter (Cakes by Bien)
piping nozzles No. 1, 2, 4
ball tool
assorted dusting and paintbrushes
cake dowels x 9
kitchen paper
toothpick
kitchen foil
dimple foam (Fyne Acrylics)
sponge pad
greaseproof paper
Wedding
35
Wedding
Preparation
1
Place the 25cm

cake on the
drum. Cover
with 1.4kg of
pink sugarpaste.
Ice the board.
Place the 20 and
15cm round
cakes on 4mm
boards the same
size as the cakes.
Cover the 20cm
cake with 900g
of pale green
sugarpaste. Cover
one of the 15cm
round cakes with
500g of pink
sugarpaste. Brush
the top of the
15cm round cake
with apricot jam
then place the
dome cake on
top. Cover with
1.2kg of pale
green sugarpaste.
Push 3 dowels
into each of the
25cm, 20cm and
the pink 15cm
cakes. Mark the
dowel level with
the top of the
cake, remove,
trim then put
dowel back into
cakes.
Roll 10g of cream flower paste into a smooth ball. Shape a

point at one end to create a bud. Roll out a thin layer of flower
paste, cut out three of the smallest peony petals. Brush each
petal thinly with glue. Attach to the bud so they meet at the
top. Lay each petal over the previous and the third petal should
go under the first. Repeat to make as many as are needed.
Using the peonys leaf cutters cut out leaves and soften the edges
on a firm sponge pad with a ball tool. Dry on dimpled foam.
Place royal icing in a piping bag with a No.1 nozzle and pipe a
small plain shell around the bottom of cake.
36
www.cake-craft.com
Using the same size petal, cut out 5 petals for the next layer.
Place on a sponge pad and using the large end of a ball tool
make circular movements in the middle of the petal to make a
cupped shape. Soften the petal edges with the ball tool. Leave to
firm for approximately 20 minutes on a piece of dimpled foam.
Repeat with 7 petals from the larger cutter for full size flowers.
Assemble the flower using royal icing, layering each petal over
the one placed before it. The last petal edge will be placed
beneath the first. Do this with both layers. Create a foil cup to
place your flower in whilst it dries, holding the petals in place.
Repeat to make as many flowers as you need.
Make another piping bag with a No. 2 nozzle and pipe pearls in
strands on the side of the bottom tier.
Wedding
7
Tips
Mix isopropyl alcohol with white pearl lustre dust and paint the
pearls with this mixture.
Place the pink 15cm cake on top of the green 20cm cake. Seal
the join with royal icing using a piping bag and a damp
paintbrush. Repeat when assembling the other tiers.
10
Cut a small piece of paper to measure 1cm above the height of the
15cm cake. Divide evenly into 5. Place against the cake side and
moving it around the cake, mark the 5 sections for the lace positions.
Colour 140g of modelling paste pale pink. Dust the lottie lace
mould with cornflour and shape a 12g sausage of modelling
paste, slightly flatten the sausage and press this into the mould.
Turn the mould over and release by bending one of the narrow
edges of the mould back and down the full length of the mould.
11
12
Using your fingers, lightly pinch and gather the top of the lace
together before attaching to the cake with glue along your first
dotted guideline. Repeat attaching the first layer around the
cake. Repeat adding the layers above. Do not gather the last
layer of lace. Stretch the shaped edge with your fingers and
attach (see instruction No. 17).
Dust the brooch mould with pearl lustre dust and press 10g of
modelling paste into it. Turn the mould over and bend back the
corner so the mould releases the paste. Roll a small, thin sausage
of modelling paste to make a handle. Bend into shape and leave
to dry for one hour.
If you have
difficulty
releasing
modelling
paste from the
mould it is
often because it
is too sticky or
soft. Try
adding some
Tylo (cmc)
powder to the
paste to firm
it up.
Mexican paste
for the lace
cutter can be
easily made.
The recipe is
on the leaflet
with the cutter.
37
Wedding
13
14
Attach the brooch to the top of the 8in domed cake with sugar
glue. Brush the ends of the handle thinly with a little glue and
gently press into the brooch to secure.
Take a new piece of paper and place it alongside the top tier.
Mark on the paper where you are going to position the lace. You
may need to disguise where the two cakes are joined together.
15
16
Grease a non-stick board and the lace cutter with Trex. Roll out
a thin layer of mexican paste do not lift and turn the paste.
Place the cutter on top of the paste and press down firmly.
Remove the cutter. Use a cocktail stick to pick out the lace
pattern. Brush with pearl lustre. Peel the lace pieces away from
the paste and attach with glue over the markings on the cake.
Repeat around the cake.
Measure around the top tier. Divide this measurement by 16

for the distance to pipe the birdcage bars apart. Mark where to
pipe the bars with a cocktail stick. Using royal icing and a No. 4
nozzle, carefully pipe the birdcage bars around the top tier.
17
18
Dust the lottie lace mould with pearl lustre, roll a 12g sausage
of white sugarpaste, slightly flatten and press into the mould.
Turn this over and release the paste. Lift the curved edges by
putting a finger either side of each curve, then lift and stretch
from the centre of curve to give a slight frill. Attach around the
bottom of the second tier.
Continue to pipe the birdcage bars on the second tier.
Tips
This cake can
be assembled
at the venue.
Keep the two
bottom tiers
separate from
the other cakes.
Place the
20cm cake
and the
assembled
15cm cakes on
boards that are
approximately
4cm larger so
they can slide
off onto the
tiers below.
The decorated
cakes should be
completed well
ahead of time
so they are
firm to handle.
38
www.cake-craft.com
Wedding
19
20
When the bars are dry mix isopropyl alcohol with white pearl
lustre dust and paint.
Colour 40g of sugarpaste cream. Dust the love bird mould with
cornflour. Mould the small bird from 19g of modelling paste
and the large from 21g.
21
22
Brush powder colour well into kitchen paper so there is no

loose powder on the brushes. Colour the birds building the
colour up gradually. Mix isopropyl alcohol with black powder
and use a small paintbrush to carefully paint the birds eyes
black. Once dry add a small dot of white. Brush the birds feet
with a soft brown powder colour.
Dust the dry flowers lightly with pink and peach powder
colour, more intensely in the centre and lighter on the outer
petals. Colour the leaves.
23
24
Spray your flowers generously with pearl lustre spray. Use royal
icing to attach all flowers and leaves to the cake. You can
support them with either sponge or kitchen paper until they are
set in place.
Secure the birds to the top tier using royal icing. Rest them
above the lace for support.
39
Gallery Jan_CakeJanuary2014 16/11/2013 11:00 Page 40
Readers Gallery
All PME products are available from your local sugarcraft shop, supplier
or for further information please contact www.cakedecoration.co.uk
Julie Hanif,
Coulsdon.
STAR
PRIZE
Contents will vary depending on the

monthly magazine theme.
A wonderful selection of PME cake decorating

products to the value of 50.00 will be sent to
this months lucky winner.
Pamela Winter, Cleveland.

Monika M. Paradi, Canada.
Lisa Allenby, Scunthorpe.
Louise Firth, email.
40
www.cake-craft.com
Lynne Gardner, Nottingham.
Hanadi Alnawab, Canada.
Maggie Briggs, Duckmanton, Derbyshire.
Anne Ramoutar, Ireland.
Readers Gallery
G A L L E R Y
STAR
PRIZE
Alison Inglis, Hucknall.
Joanita Archbold, Ireland.

Gemma Collins, Hull.
Sandra Dunn, Bridgwater.
Pat Veitch,
email.
Karina Murray, Stornaway.
Linda Thorpe, Mansfield.
Anna Hughes, North Wales.

Caroline Simpson, Telford.
Toby Meadows, Essex.
41
Readers Gallery
Sarah Catherine Morris, South Wales.

Jenna Webster, Benfleet.
Michelle Currie, Scotland.
Margita Pilna, Ireland.
Amberley Hamilton, Essex.

Nicola Roberts, Birmingham.
Ingrid Biowski, Austria.
Vicky Cuss, Bristol.

Lynne Purnell, Isle of Wight.
Debbie Basnett, Cumbria.
If you would like us to consider displaying a good quality photograph of one or more of your cakes in our Readers Gallery or
Over to You pages please send it to editor@cake-craft.com
It would also be nice if you could send in a sentence or two to let other readers know why that cake was particularly special.
Helpful hint - clear any objects around and behind your cake before you take your picture as it displays your hard work so much better!
42
www.cake-craft.com
OTY Jan_CakeJanuary2014 17/11/2013 11:29 Page 43
Over To You
Welcome to your page, where you share your cake trials and tribulations.
If you have any cake problems, or just want to tell us all about any special cakes you
have made, we will do our best to find space for your message here.
The Inside Is As Good As The Outside!
Courtesy of Doric
Cake Crafts we will
deliver a mystery
parcel to the
sender of the
message of
the month.
Attention!
I made this
cake for a
friends
birthday,
he used to
be a
Yeomen of
the Guard.
He was
absolutely
I am writing to submit a picture of the first ever wedding cake I made, it

was for my brothers wedding. I have had a desire to bake for as long as I
can remember and when my brother asked for me to make his wedding
cake, I was overjoyed! It was such a daunting task to complete a four-tier
wedding cake with four different flavoured cakes; Madagascan vanilla
with Swiss buttercream, dark chocolate with white chocolate and coffee
ganache, lemon chiffon with lemon curd and Swiss buttercream, golden
fruit sponge, each with a large spray of sugar flowers.
Throughout my life, I have never had any confidence in myself. I will
never forget the moment I looked at my finished cake at the wedding and
I had never felt happier or prouder in myself. I have now started to take
cake decorating classes and I am so grateful for my brother and his wife
for making me believe in myself. I will never forget this cake and I
wanted to share my story.
I would also like to mention that I discovered your magazine whilst attending the Cake International show at the
Birmingham NEC and I am always inspired by the variety of techniques and cakes shown in your magazines.
thrilled with it.

The model was a challenge. He was over
the moon with it and I received a lovely
thank you letter from him. He has sent
photos of it to his friends here in
England, Ireland and Australia I just
hope he remembered to send one to his
old boss, The Queen.
Shalini Sriskandarasa, Ilford.
Hannah Abblitt, Huntingdonshire.
Freebie Put To Good Use

Thank you so much for the giveaway that I received today. It was a wonderful surprise. Once in a while I do a little workshop
for my daughter and a few of her friends who are interested in cake decorating and what better excuse to do another one than to
share the Renshaw icing I have received. I love that my daughter has also developed an interest and that we can share a hobby
together, although less so when she takes my magazine before Ive had a chance to look through it!
The white chocolate wedding cake was a fruit, lemon drizzle and carrot cake covered in white
chocolate silk, which you kindly advised me to use as the ideal solution to covering the cake. It
was fantastic, it coped with the high summer temperatures, tasted great and helped me achieve the
look I wanted. Much of the fruit covering the cake was from our allotment and picked locally.
The second is a wedding cake for a friends daughter who wanted to incorporate the topper and pillars from her
grandmothers wedding cake, an interesting challenge to make sure it was modern but held those important memories.
The third is the QE2. My dad loves cruising and was on the QE2 when Ian McNaught ran it into a sand bank. My dad is
still in contact with him from time to time so I thought I would put that memory into cake with a model of Ian for good
measure too. It all had to be gluten and dairy free, which was quite a challenge, as its much harder to carve this type of
cake as it crumbles easily but he was pleased and it made him laugh.
Finally I have attached the plaque my daughter made for our friends wedding after seeing it in
my magazine (which she loves reading too). She was only 10 at the time and worked so hard. I
was very proud of what she achieved by following the guidance from the magazine and a little
advice from me.
Thank you so much once again for the gift, I am sure the girls will have a lot of fun model making with it.
Kind regards, Claire Nicholson-Clinch
43
Over To You
Sunny Days To Come
Cupcake Help
Just a quick note to say thank you so much with all the advice and tips you gave
me. I contacted the magazine when I was petrified of the cake and cupcakes I had
to do! I have never tiered a cake, or even swirled a
cupcake but with your advice Ive done it.
I was so touched to actually hear back from you
personally and certainly didnt expect you to reply
and call me. I love cake decorating, and try to
squeeze in as much as I can with a young
daughter and attending college.
I am very new to the hobby, but adore the
magazine and all the useful advice. I hope one
day I will be nearly as good as your features. I
have not made a lot of cakes, but I have
promised myself I will find the time to do them.
Kerry Ann, email.
In June 2011, your magazine theme was Summer Weddings and

pictured a Honeymoon in Paradise cake, by Terry Tang. I absolutely
loved this cake but never had the opportunity to try making one - until
this week! My friends work colleague was celebrating her 50th birthday
and she asked me to make a cake for her party. I found out that this
lady loved her exotic holidays and this cake came to mind. So, I looked
through all my issues, found the mag and started to plan it.
I asked for all the places she had been to and printed off pictures using
edible ink on edible paper and as you can see these were placed on the
suitcase. I was really pleased with the end result and the lady was delighted!
Susan Steele, email.
Managers Cake!
Please see a photo of a cake I have done
recently, I work at Yorkshire Water and the
cake is a Toughbook for a Manager in it who
retired after 37 years in the company. The
cake represents the area of IT in which he
worked and is a life size model of the
Toughbook (ruggedized laptop) his team
introduced. The whole cake is edible, even
the pen and cable!
Louisa Dent, Bradford.
Strange Smelling Roses?

I wonder if you could give me some advice please? Im a total novice and have learnt so much from your magazines. This is my first ever two-tiered cake,
complete with first ever attempt at pin striping and first ever sugar rose!
The rose is where I came unstuck, the flower paste I used was so hard to roll out. I kneaded it well to make it more pliable, but it was still so stiff the
thinnest I could get it was about 4mm - I even resorted to picking it up and stretching it with my hands but it was so elastic it just sprang back. It meant
my petals were so thick the ball tool was pretty much ineffective when trying to soften their edges and the paste dried so quickly (I didnt use cornflour or
icing sugar to roll out as I understand this dries it, just a plastic mat) that the petals were cracking and nearly solid by the time I came to the outer ones.
And is flower paste supposed to smell like vinegar? I checked the best before date, just in case,
and that was fine.
Please could you tell me what I was doing wrong? Id love to attempt more flowers but just
cant see how such delicacy can be achieved with such thick flower paste!
Rhiannon, London.
The vinegar smell sounds suspiciously like the paste was well and truly past its best. It is possible
that either there was a faulty batch when it was made or that the paste has not been stored correctly
in the shop. Return the paste to the shop or contact the manufacturer.
NOTE: Never use old paste to make flowers or to model with (even if the items are not going to be
eaten) as it will not set and the items will remain soft.
When you open the packet of flower paste, break off a small piece (reseal the packet) and knead the
piece of paste until it is a chewing gum consistency. If the paste is a touch dry add a tiny amount of
egg white. If the paste is sticky, add a touch of Trex Store this paste in a small plastic bag to
prevent it from drying out. Then follow any of our projects that have roses in them. In our October
2013 we had 2 projects using roses and both are made slightly differently, so experiment until you
find one that works for you. Alternatively you could buy our Easy Steps in Sugar Flowers book for
6.99 tel 01858 439605 and this will not only have detailed rose instructions inside but it also
contains over 15 other flowers and lots of hints and tips to make your flowers successfully.
44
www.cake-craft.com
Over To You
Nadene Inspiration Down Under

I belong to The South African Cake Decorators Guild and have been decorating since
2010. At a meeting earlier this year, I came across the January and February 2005
magazines and found the cake Mixing Mediums by Nadene Hurst and fell in love, so
much so, that I immediately took out a
subscription for the next year.
I decided to try and make this cake for our
upcoming Baking & Creating with Illovo
show. I made the cake and decorated it and
with baited breath put it in the show. I was
pleasantly surprised to find that I took 5th
Place in the Novice Section. A big Thank
You to Nadene!
Free Mining
This cake won first prize
in the decorated cake
category and Best in Show
at my local Fruit and Veg
show. The theme was the
Forest of Dean, which is
where I live, and so I decided to produce a cake featuring free
mining, which the Forest of Dean is well known for.
The cake took me just over a week to create including late
nights and was later auctioned off after the show to raise money
for the village. It raised 36 and I am really proud of it so I
chose to send it to you.
Sharon Smook, South Africa.
Dianne Davies, email.
And The Moral

Of The Story Is...
Tropical Help Needed!

I really enjoy your magazine and cant
imagine a month without it. I am
asking for help as my son celebrates his
25th wedding anniversary and the
theme is tropical, so the cake needs to
fit rather than be an easy silver one. I
plan to do a three tier cake maybe with
a waterfall, tropical flowers and a
volcano. I have searched my collection
of
,going back years but cant
find inspiration. Can you please help? I
am about a 4 candle rating but the
easier the better. How do I make the
waterfall with gel. Thank you once
again I couldnt make such wonderful
things without your magazine and I will
send you pictures of some of my cakes.
This cake was a challenge and after I had

stacked and flat iced it I went downstairs
for a well earned cuppa. When I came
back to the cake calamity! I hadnt put
it on the work top properly and the
whole cake was in pieces on the floor.
This cake was due out on Saturday
morning and I spent all of Thursday
baking the cake again, with tears rolling
down my face. After working till 2am
Penelope Mann, London.

We received this request for help from
Penelope and after several discussions with
her she was able to plan and make a very
special cake for her son.
Hungarian Embroidery
Friday morning and 3am Saturday morning

this was the finished result. The moral of
the story is - make sure you dont leave a
big heavy cake on very edge of worktop!
Milly Parkinson, email.
Hello, I am from Hungary and I

really like our countrys embroidery
style. I made this cake for an
Hungarian exhibition. This
particular embroidery technique is
hard to create because we cant use
cutters or stencils. Each small part is
handmade, and usually takes 3-4
days to do the embroidery part.
Agnes A Hamori, email.
Congratulations Milly, you are our

winner of message of the month.
Do you have a story behind your cake business or hobby? If so drop me a line, we always love to hear them. Julie
45
Claire Bowman_CakeJanuary2014 14/11/2013 16:01 Page 46
Party Time
Pretty Lacy Cakes

These beautiful lacy ball small cakes, will add a
unique touch to any dessert table.
Claire Bowman
Cake Lace is utilised to accent details on the balls

with delicate roses and leaves.
You will need
Edible Items
buttercream 250g (9oz)
sponge cake balls 6 x 5cm (2in)
cake lace white 200g (7oz)
(www.cakelace.co.uk)
edible glue
royal icing 20g
sugarpaste duck egg blue 500g (1lb), pink
500g (1lb), fuchsia pink 30g (1oz), green
20g (oz) (Renshaw)
cornflour and dusting bag
46
www.cake-craft.com
Tools
cake lace mat Guinevere and Isadora
cake lace mat Delphine
spherical cake tin (2in) (Lakeland)
mould mini roses galore, First Impressions
(The Cake Decorating Company)
cake boards 6 x 7.5cm (3in)
(The Cake Decorating Company)
cocktail sticks
paintbrush
pizza cutter
rolling pin small
small spatula
small leaf cutter (PME)
piping tip No.1 (PME)
piping bag
scissors
Party Time
47
Party Time
Preparation
Make two full
mats of
Guinevere and
Isadora cake lace
and one mat of
Delphine cake
lace following the
manufacturer's
instructions.
When the cakes

are cold,
buttercream the
two half spherical
balls together to
make six in total.
Add a thin coat of

buttercream to the
outside of the ball.
Place onto 3in
cake boards. Place
into the fridge for
20 minutes.
Smooth the sugarpaste carefully all over the cake ball and cut
the excess off using a pizza cutter.
Place the covered ball in your hands and keep

smoothing and rolling until the surface is smooth.
Make six of these balls, 3 pink and 3 duck egg blue.
48
www.cake-craft.com
Roll out a small amount of sugarpaste and moisten with a little

cooled boiled water.
Place the ball into

your hands and
smooth the
sugarpaste neatly
around the
bottom of the cake.
Once you are happy

with the shaping
and the paste is
reasonably smooth,
trim the excess
sugarpaste away.
Spread the cake

lace onto the mat
using the knife
and work the
mixture in all
directions to
achieve and an
even coverage.
You can air dry

cake lace which
will take between
four to six hours
or alternatively it
can be baked in
the oven. Follow
the manufacturers
instructions to
do this.
Party Time
Carefully cut the
Guinevere and
Isadora cake lace
in half with scissors.
10
Place the cake lace face down and using the knife, gentle
remove the lace from the mat.
Carefully attach the

lace to a ball cake
with a little glue.
13
Cut the tiny

border off the
Delphine cake lace
and stick this to
a cake ball.
14
Pleat the Guinevere

and Isadora cake
lace into a circle
and use a little
glue to hold the
shape together.
11
Tip
12
Cake Lace can

be made in
advance and
stored in
greaseproof
paper, dust
with cornflour
to stop it
sticking to the
greaseproof
paper.
15
For the ribbon roses, use the fuchsia sugarpaste to make 8 small
rose buds by rolling small sausage shapes (3cm long) and
flattening them before rolling up to make bud.
16
17
To make the standard roses, make a small cone and add petals
by rolling balls of sugarpaste and flattening one edge, glue these
round the cone. Add sufficient petals until the rose looks correct.
The tiny roses are made from a mould. Tap cornflour into the
rose moulds and tip out any excess. Press small balls of
sugarpaste into the mould. Remove the excess paste before
tapping the roses out of the mould.
49
Party Time
Tip
Sponge cakes can
be made in
advance and
frozen. Defrost
when needed.
Make tiny leaves

by rolling small
oval shapes in
green sugarpaste,
then use a cocktail
stick to add the
veining details.
18
Roll out green

sugarpaste and cut
out some small
leaves using the
leaf plunger cutter.
19
20
Attach small leaves and a handmade rose onto the ruffled cake lace.
21
22
Add Guinevere cake lace around the pink cake ball with a little
water and the ruffles on top. Add the tiny moulded roses
around the cake ball and a larger rose on top.
Position Isadora cake lace round the blue cake ball and make a
ruffle for the top. Add a rose to the ruffle.
23
24
Cut the centre flowers from the Delphine mat and

add to a cake ball.
Attach tiny leaves and moulded roses to finish this ball.
50
www.cake-craft.com
Pg 51_1PAGE TEMP 13/11/2013 14:20 Page 1
Guy Paul & Co Ltd

Happy New Year to all
Please contact us for all your sugarcraft supplies
TRADE ONLY
PO Box 522 Amersham HP6 6ZN
Tel: 01494 432121 Fax: 01494 432727
www.guypaul.co.uk
e-mail: sales@guypaul.co.uk
51
Carol Deacon v2_CakeJanuary2014 14/11/2013 16:12 Page 52
Sugar Skills School
Painting on cakes
There are so many ways that you can decorate a cake that painting on a cake is
often overlooked. You may also feel a bit intimidated because you think that
youre not artistic and anything that involves the word painting or freehand is
a bit scary and beyond your abilities. However, a brush and a bit of food colour
can transform a plain cake into a thing of beauty, cheaply and quickly and as
always there are ways you can make it easier for yourself
sugarpaste and left overnight. If the sugarpaste
has had time to harden you are less likely to
damage the surface if you accidentally lean too
hard on it.
Place a little food paste colour on a saucer or
palette and mix in a little water. Dip your brush
in the water then gently wipe it on some kitchen
paper to remove the excess. Dip your now damp
paintbrush into the colour and off you go.
To create a stunning painted cake you cannot,
for hygiene reasons alone, rummage through
your childrens art box and expect to use
whatever brush you happen to find in there. Buy
a set of brushes from an art shop and keep these
separate and only for food use.
You need brushes that are flexible and which
can create a fine point. They should be soft
enough not to damage the cake surface.
Different sized and shaped brushes will create
different effects so it is worth having a selection
from a very fine brush to a wide flat head one.
Food Colours
Food colour is the obvious starting point. Food
paste colours and gels are easier to use than
liquid colours as you can control the depth and
intensity of colour more easily but ultimately it
will usually come down to what you are happiest
using (and what you have in your sugarcraft
store cupboard!). The best surface for painting
on is a cake or board that has been covered with
52
www.cake-craft.com
Powders & Dusts

Ever wondered what you can do with the rest of
that edible dusting powder you bought a while
back and only used a tiny bit of? Well you can use
it to paint on to sugarpaste plaques and cakes too.
Powders work best if theyre mixed with clear
alcohol rather than water. Food grade isopropyl
is a clear alcohol liquid especially developed for
this purpose. It is available from cake decorating
shops and stockists. It is also sometimes called
rejuvenator. Clear gin or vodka can also be used
as the alcohol will evaporate as the colour dries.
As with the paste colour, tip a little powder
into a saucer or palette and mix to a consistency
that you can paint with. As with paint you can
mix colours yellow and blue to make green,
red and yellow to make orange and so on.
Outlines
If your design involves a black outline, colour the
inside of the design first then add the outline after
the internal colours have dried. This way the
outline is much less likely to bleed into the colour.
The Paints
When you actually start looking at what you can
use to paint on a cake theres a surprising
amount of edible material that you can use.
Carol Deacon
Mistakes
Mistakes can always be rectified one way or
another. Dab the mistake with a soft paintbrush
and some clean water. Then dampen a soft clean
cloth and gently wipe away the error. Ideally let
the area dry before repainting but if you really
cant wait, you can blot the area by gently
rubbing over it with a little icing sugar or
cornflour to dry it out and then repaint.
The other way or another is to place a
strategic flower, model or plaque over the mistake.
You can also mix powders with edible

confectioners varnish or glaze (again available
from sugarcraft stockists). This will allow you to
paint pictures or messages on water resistant
edible surfaces such as chocolate. The glaze must
be allowed to dry before consumption. One
word of caution, you will need Confectioners
Glaze Cleaner to clean your brushes otherwise
they will set rigid. Alternatively wash them
immediately after use in washing up liquid and
hot water. Rinse the brushes well.
Sugar Skills School

Buttercream
Painted Writing
Tricks for Treats
If you have ever painted with acrylic paint you

will find painting with buttercream a similar
experience. Buttercream painting works using a
small flexible palette knife or a brush and an
artists palette or flat chopping board to mix the
colours on. Colour little pots of soft buttercream
before you start and place a little plastic wrap
directly onto the surface of each pot of
buttercream to stop it crusting. As long as the
buttercream is soft enough you can spread it,
swirl it or brush it onto a sugarpasted surface. It
will have a textured finish.
Painting a message onto a cake or a plaque is a

quick alternative and useful if you dont have
any royal icing to hand with which to pipe a
message. Simply water down some food colour
and write your message using a fine paintbrush.
A banner is often a nice way to lay a message
onto a cake. Cut out a thin sugarpaste rectangle
and cut a triangle out of either end. Arrange the
banner onto the cake and secure in place with a few
dabs of water then write your message. A banner
works particularly well with a fairy or castle cake.
If your freehand drawing is hopeless then there

are a number of ways you can transfer an
outline onto a cake first.
Cutters
If you carefully and lightly press a cutter into the
sugarpaste on a cake whilst its still soft it will give
you an outline to follow with your paintbrush.
Pricking
Stencilling
TIP: If you dont want to work directly on the
cake, draw your picture on paper. Place a piece
of greaseproof on top and tape down. Create
your masterpiece then freeze it. Once frozen,
carefully remove it from the greaseproof paper
using a palette knife and place it onto your cake.
Pipe around the outside of the edges of the
picture with buttercream to neaten them.
The humble stencil seems to have come of age

recently and there are an incredible variety of
styles and designs available. Here is an easy way
to add a modern painted stencil decoration to
your cupcakes.
A scriber is a bit like a needle with a handle.

Trace your design onto greaseproof paper then
place it onto a sugarpasted cake. Carefully prick
the design through the greaseproof onto the
cake. Remove the paper and follow the faint
outline with your paintbrush. This works best
on a sugarpasted cake that has been allowed to
harden overnight.
Cocoa Painting
Cocoa painting is a very old technique that
produces a lovely, old fashioned, sepia effect.
Gently melt a little white vegetable fat in a

heatproof bowl. Tip a little into a saucer and
mix in a little cocoa powder.
Paint your design directly onto sugarpaste. If

the fat starts to solidify, stand the saucer on a
small bowl of hot water to soften it.
Roll out a sheet of sugarpaste to about 3mm

thickness. Lay the stencil on top and dip a sponge
or soft stencil brush into some watered down
food colour. Wipe the sponge or brush on some
kitchen paper to remove most of the moisture
then stipple the pattern through the stencil onto
the sugarpaste. Carefully remove the stencil and
using a cutter cut out your shapes. Allow the
sugarpaste to harden then place onto your cake.
TIP: if you dont possess a scriber you can use a

needle instead. Poke the blunt end into a cork
so you have something to hold onto.
Double Loading
Loading your paintbrush or palette knife with
two colours then smearing them together as you
paint will allow you to create wonderful effects.
This will work with pastes, gels, buttercream,
royal icing or powder colours. Using a damp, flat
headed brush, dip one edge of the brush into one
colour and the other edge into another. As the
brush moves the colours will mingle and produce
a dramatic effect. If you are using powder
colours, tip the two coloured powders into two
piles. Dip the brush into clear alcohol then dip
each side of the brush into a different colour.
53
Sugar Skills School
Painted Cake Project

Although there are infinite colours
in the artists palette to choose from,
sometimes its more elegant to stick
to one just colour especially if there
is a strong colour theme running
through the wedding. The other
benefit of using large motifs like this
on a wedding cake means that the
design will be clearly visible in the
photographs and to guests sitting
towards the rear of the room.
You can use watered down paste,
gel colours or powder mixed with
a little clear alcohol. It is suggested
that you paint the tiers first before
assembling the cake as it makes it
a little easier but if youre
concerned about ruining your
artwork when you assemble the
cake, build the cake first and
paint afterwards.
You will need:
3 cakes:
25cm (10in) round cake on a 30cm (12in)
round cake board covered using 1.5kg (3lb
6oz) white sugarpaste.
round THIN board covered using 1kg (2lb
round THIN board covered using 600g (1lb
Blue paste food colour
Additional 50g (2oz) white sugarpaste
3 tbsp white royal icing
Rolling pin
Small sharp non-serrated knife
Smoother
Greaseproof/tracing paper
Pencil
Scriber
Fine & medium paintbrushes
Saucer or palette
54
www.cake-craft.com
3 cake dowels
Serrated knife
Food colour pen
Palette knife
Fish slice
Ribbons for decoration
Scissors
Double sided tape
Piping bag & No. 2 nozzle
To make your cake
Trace the flower template onto some

greaseproof paper and lay it onto the largest
cake. Prick the outline onto the cake using a scriber.
TIP: Unless you are only making a one tier
cake you do not have to prick the pattern onto
the centre of the largest cake. Concentrate on
the outside edges of the main cake only.
Paint over the outline using the food colour.

Repeat on the top tier.
Sugar Skills School
Fill any gaps with buds or leaves and allow

both painted tiers time to dry.
Moisten the exposed cake board around the

base of the largest cake. Thinly roll out 50g
(2oz) white sugarpaste and cut it into a thin
strip. Lay it around the base of the cake and
trim and neaten the edges.
Spread a little royal icing on top of the cake

and carefully lift the middle cake and place it
on top. You may find a long metal fish slice
useful for helping you to lift the cakes into
position and help limit fingerprint damage.
Dowel the middle cake in same way that you

did the base cake and place the smallest cake
on top.
10
Place a little white royal icing into a bag

fitted with a No. 2 piping nozzle. Pipe 5
short lines and dots on each flower centre.
11
Pipe some dots in groups of three around

the middle cake. Not only does this little
trick look stylish but it also detracts the eye
from any imperfections in the sugarpaste too !
Insert 3 cake dowels into the base cake in a

triangular formation. They must reach right
down to the cake board. Make a mark with a
food colour pen level with the top of the cake.
9
6
Pull out one of the dowels and partially saw

across the mark. Snap the dowel and reinsert it back into the cake. The top of the
dowel should be level with the top of the cake.
Repeat with the other two dowels.
Place ribbons
around the
cakes and secure
at the back
with dabs of
royal icing. Hold
the ribbon around
the board in place with
double-sided tape.
TIP: Stir a little water

into the piping royal
icing to make it less
stiff. This should stop
tails forming on your
dots as you lift the
piping nozzle away.
55
56_056_CakeJanuary2014 18/11/2013 18:08 Page 56
Feature
...Cake Professionals...
NEW Shop Opens
in Chester
Situated in the listed buildings on the historic
rows of Chester at 63-65 Bridge Street Row
East, is Peter Roberts latest Sugarcraft shop.
Here you can buy cake making equipment,
celebration cakes, and watch regular FREE
demonstrations including Peters favourite
skill of Royal Icing.
Terry Tang
Designer Cakes
Terry, Carol
and Leanne
add even more
achievements
to their
portfolio!
would just like to pass

on our amazing news
that this week we were
named the Celebration
Cake Business of the
Year 2013!
At The 2013 Baking
Industry Awards which
took place at the Park
Lane Hilton, London.
Terry Tang Designer Cakes was presented with the top award by the
awards host and TV personality Myleene Klass.
eter says We decided to move here as we just love the architecture of

this walled city and its a lovely vibrant multi-cultural society which
attracts tourists from all over the country and worldwide. We are so
pleased to have acquired this building as it is listed and we feel its in
keeping with the heritage of Chester
itself. We put a lot of effort into keeping
it as close to the original as possible and
have used reclaimed wood for the floors.
Yes, it creaks and the beamed ceilings
just add to the theme. I cant wait for
Christmas thats when I will really go to
town on the decorating.
Leanne (Terrys daughter) said

Over 30 Cake Businesses from
around the UK entered our
category, and from them 9 were
shortlisted to the semi-finals,
and were asked to create a cake
with the theme of Around the
World. We were all judged on
the cake we created by a panel of
3 judges, one of
You can find Peters shop,

Cakes 2 Remember, at 63 - 65 Bridge
Street Row East, Chester, CH1 1NW,
Tel 01244 403699.
them being Karen Davies, along with
our overall business. These 9 were then
whittled down to 3 finalists who
attended the awards in London, where we
were crowned the overall winners and awarded the
title of Celebration Cake Business of the Year!
We are incredibly proud to have won this award as
you know our business is our passion and so much
time and effort goes into it.
56
www.cake-craft.com
Index Jan_CakeJanuary2014 18/11/2013 07:09 Page 57
Index
Index No. 29
July 2013 to December 2013

We continue our regular cut out index with the information from July to December 2013
to help you find your favourites. Keep these pages safely to enable you to track down the
information you are seeking in our pages.
Cakes
Halloween
Birthday
Halloween Pumpkin Cake
Carol Deacon
October 2013
Happy Halloween
Nova Sterling
October 2013
21st Birthday Cake
Cake Boutique
August 2013
A Birthday Bet
Tony Warren
August 2013
A Stitch In Time
Dawn Butler
August 2013
Wedding
Bee Toadally Still
Lorraine Mckay
August 2013
A Halloween Wedding
Jane Barraclough
October 2013
Birthday Birdcage
Carol Deacon
September 2013
Autumn Romance
Lisa Slatter
October 2013
Vintage Tea Cake
Carol Deacon
August 2013
Blue Sky Blooms
Hannah Collison
July 2013
Vintage Trio
Janet Webb
Butterfly Lace
Stephen Benison
July 2013
Chocolate Heartthrob
Paula Macleod
Fairytale Folly
Lesley Bassett
Hot Pink Ultra Cool
Lesley Bassett
Ivy Wedding
Lisa Munro
October 2013
Moroccan Delight
Claire Bowman
December 2013
August 2013
Purple Harmony
Tony Warren
September 2013
Rose And Pearl Cake
Doric
Rose Wedding Cake
Marion Frost
Tantalising Tangerine
Kerry Vincent
Travelling Light
Jane Barraclough
Victoriana Wedding Cake
Claire Bowman
Vintage Garland
Cakecraft World
September 2013
Carved 3D
A Stitch In Time
Dawn Butler
Bear Necessities
Helen Scott-Reeve
Happy Halloween
Nova Sterling
Success In The Bag
Sandra Mitchell
August 2013
September 2013
Christening/Baby
Bear Necessities Baby Bag Cake
Helen Scott-Reeve
Dutch Baby Clothesline Cake
Daphne Riteco
Victorian Christening Robe
Christina Ludlam
September 2013
August 2013
December 2013
Christmas
Vintage Ivory Chocolate Wedding Cake Tracey Mann
July 2013
September 2013
July 2013
October 2013
July 2013
October 2013
November 2013
July 2013
October 2013
October 2013
September 2013
A Plum Of A Pudding
Jayne Grindley
December 2013
Vintage Tea Cake
Carol Deacon
August 2013
A Sparkling Christmas
Lesley Bassett
November 2013
Wild Flower Wedding Cake
Carol Deacon
July 2013
Bright Lights
Doric
December 2013
Chocolate Christmas Teddy Wreath
Tracey Mann
November 2013
Christmas Baubles, Bows And Berries Paula Macleod
December 2013
Christmas Orange Crate Cake
Carol Deacon
November 2013
Christmas Past
Peter Roberts
November 2013
Gingerbread House
Carol Deacon
December 2013
Quick Christmas Cakes
Marion Frost
December 2013
Ready, Set, Snow
Lisa Slatter
November 2013
Rudolphs Stable
Karen Davies
November 2013
Santas Workshop Cake
Daphne Riteco
December 2013
Snowman Christmas
Sandra Monger
December 2013
The Best Present Ever
Dawn Butler
November 2013
The Nativity Play (Part 1)
Jane Barraclough
November 2013
Jane Barraclough
December 2013
Ball Cakes
Doric
December 2013
Bauble Cupcakes
Paula Macleod
December 2013
Birdcage Cookies
Janet Webb
September 2013
Cupcakes Are Trs Chic!
Kerry Vincent
To order binders call

01858 439605.
If you would prefer not to
cut the pages out of your
magazine the index will be
available on our website
www.cake-craft.com
Cupcake/Mini Cakes
July 2013
57
Index Jan_CakeJanuary2014 18/11/2013 07:10 Page 58
Index
Index No. 29
July 2013 to December 2013

Features
Cider Apple Cake
Floral Sugarcraft
Valerie Hedgethorne September 2013
Coffee Roll With White Chocolate Butter Icing
Ivy
Lisa Munro
October 2013
Miniature Poppy, Corn, Daisy, Cornflower

Gill Collier
October 2013
Valerie Hedgethorne December 2013

Cranberry Spice Cake
Valerie Hedgethorne November 2013
Date And Pecan Loaf
Valerie Hedgethorne
October 2013
Periwinkle
Tony Warren
September 2013
Double Chocolate Layered Gateau Valerie Hedgethorne
August 2013
Unwired Hellebore
Daphne Riteco
December 2013
Fresh Fig Tart
Unwired Roses
Claire Bowman
October 2013
Unwired Spray Rose
Daphne Riteco
August 2013
Miniature Wild Roses, Foxgloves, Hosta
Ginger Chocolate Log
Gingerbread House/Biscuits
Carol Deacon
December 2013
Individual Mille Feuilles
Valerie Hedgethorne
Gill Collier
September 2013
Mincemeat And Apricot Tart
White Chocolate Roses
Tracey Mann
September 2013
Mini Eclairs
Valerie Hedgethorne
July 2013
Cornflower
Ulla Netzband
July 2013
Oat Biscuits
Valerie Hedgethorne
October 2013
Wheat, Meadow Buttercup
Ulla Netzband
August 2013
Open Scone Round With Plums
Orange Roulade
Food Facts
Chocolate Icings And Filling Recipes Valerie Hedgethorne
August 2013
October 2013
July 2013
Peach And Gingerbread Squares
Valerie Hedgethorne
Pear And Grape Tranche
October 2013
Fibre Facts
Valerie Hedgethorne
Plant Pot Cakes
Valerie Hedgethorne
Full Of Plumptiousness
Simple Cupcake Recipe
Kerry Vincent
Little Cakes
Valerie Hedgethorne
July 2013
Stollen Ring
The Story Of Stollen
Tiny Tartlets
Valerie Hedgethorne
July 2013
The Yule Log
Viennese Fingers
Valerie Hedgethorne
July 2013
Modelling
August 2013
July 2013
Skills
A Halloween Wedding
Jane Barraclough
October 2013
Barbecue Time
Jane Barraclough
August 2013
Halloween Pumpkin Cake
Carol Deacon
Pastillage Modelling
Janet Webb
Ready For Class
Airbrushing Techniques
Lisa Munro
Candy Button Ganache Recipe
Paula Macleod
July 2013
Coating A Square Cake
Hannah Collison
July 2013
September 2013
Draped Sugarpaste Snow
Lisa Slatter
November 2013
Jane Barraclough
September 2013
Gingerbread
Carol Deacon
December 2013
Santa
Jayne Grindley
December 2013
How To Stack And Dowel
Hannah Collison
July 2013
Simple Snowmen
Sandra Monger
December 2013
Impress Tools
Christina Ludlam
December 2013
Jane Barraclough
November 2013
Marzipan, Fruits, Models, Santa
Carol Deacon
November 2013
Jane Barraclough
December 2013
Merry-Go-Round, Toys, Figures
Peter Roberts
November 2013
Toad
Lorraine Mckay
August 2013
Onlays
Claire Bowman
December 2013
Travelling Light
Jane Barraclough
July 2013
Onlays
Kerry Vincent
November 2013
Press Ice Tools
Lesley Bassett
November 2013
October 2013
Baking
October 2013
Royal Icing Techniques, Runouts, Lettering, Pressure Piping, Pressure
Apricot Frangipan Tart
Valerie Hedgethorne
August 2013
Blackberry And Apple Cheesecake Valerie Hedgethorne
August 2013
Piped Animals, Brush Embroidery, Collars, Making A Piping Bag

Carol Deacon
August 2013
Bche De Nol
Royal Icing, Recipes, Coating, Simple Piping, Drop Flowers,
Butternut Squash Tart
Valerie Hedgethorne
Piped Flowers
Carol Deacon
Chocolate Fondant Pudding
Kenwood
Stencilled Butterflies
Stephen Benison
Chocolate Icings And Fillings
Valerie Hedgethorne
Sugarpaste Recipe
Carol Deacon
September 2013
Christmas Cupcakes
Sugarpaste Techniques
Carol Deacon
October 2013
58
www.cake-craft.com
October 2013
December 2013
August 2013
July 2013
July 2013
Lindy smith_CakeJanuary2014 15/11/2013 08:31 Page 59
OWL
Book Extract
PATCHWORK
Creative Colour for Cake Decorating, Lindy Smith,

(David & Charles) available now from
www.stitchcraftcreate.co.uk for 12.50 (rrp 19.99) or
call 0844 880 5851 to place your order.
59
Book Extract
Colour inspiration...
I love colours and I love using them on cakes, so for this adorable
patchwork-style owl design I decided that it was highly appropriate
to use the whole spectrum of colours well, 12 to be exact. My
colour reference for this project was my daughters colourful ring
binder with its pretty pinks and purples, its interesting greens and
striking oranges. I have taken these colours and mixed, matched and
balanced them to illustrate that cakes can certainly be colourful and
that a polychromatic colour scheme using colours from right around
the colour wheel can be successful.
Unique Graphics ring binder Staples

www.staples.co.uk
POLYCHROMATIC COLOUR SCHEME
BOLD, FUN, COLOURFUL GRAPHICS FOUND

ON EVERYDAY ITEMS LIKE THIS RING BINDER
CAN OFFER CREAT IVE COLOUR SCHEME IDEAS.
SS IN
D GLA
TAINE WICH.
S
N
E
R
GRE
E, NO
TIFUL
RCAD
BEAU
YAL A
O
R
E
TH
MOUT
HWATE
RING R
TOPPE
ASPBE
D BY T
RRY FIL
HE DE
LING
EP PUR
PLE OF
BLACK
BERRY.
A
LES
BAUB
TMAS
ATIC
IS
M
R
O
H
C
HR
RFUL CT POLYC
U
O
L
CO
PERFE SCHEME.
TE A
UR
CREA
COLO
A FA
LANT BULOUS
M
ERNS
, CHIN EDLEY O
F
ATO
WN, FESTIVAL
SING
APO
RE.
Colours must fit together as pieces in a

puzzle or cogs in a wheel Hans Hofmann
60
www.cake-craft.com
10
11
12
Mixing the colours
To recreate the colours I have used, add the following paste colours to white
sugarpaste (rolled fondant) or use the sugarpaste I have suggested:
1 very deep pink: pink (SF)
2 pale pink: pink (SF)
3 ivory: M&B ivory sugarpaste
4 mid pink: rose (SK)
5 dark grey: eucalyptus (SF) plus a touch of black extra (SF)
6 lavender: plum (SK) and red extra (SF) 7 orange: berberis (SK) plus a touch of
marigold (SK)
8 pale blue: bluegrass (SK) and wisteria (SK)
9 lime green: bitter lemon/lime (SF) plus a touch of gooseberry (SF)
10 olive green: gooseberry (SF)
11 purple: plum (SK) plus a touch of red extra (SF)
12 pale green: gentian (SK) and party green (SF)
SF Sugarflair
SK Squires Kitchen
M&B Doric Cake Crafts
You will need
Edible Items
square cake 25.5cm (10in) 7.5cm (3in) high
sugarpaste (rolled fondant) 800g (1lb 12oz) lime green,
500g (1lb 2oz) pale green, 700g (1lb 9oz) ivory, 400g
(14oz) purple
modelling paste 75g (2oz) each mid pink, lavender and
pale green, 50g (2oz) each pale pink, purple, olive green
and pale blue, 25g (1oz) each very deep pink, dark grey,
ivory and lime green, 100g (3oz) orange
buttercream
sugar glue
Book Extract
Tools
round cake drum (board) 35.5cm (14in)
wide purple ribbon 15mm (58in)
non-toxic glue stick
stencils daisy and forget-me-not (C547), daisy lattice
(C378) (Designer Stencils) contemporary wave cake top,
retro circle, peony (Lindys Cakes Ltd)
cutters strawberry and flower from cupcake set (Patchwork
Cutters)
circle cutters for the eyes 2.3, 3, 4.3, 9, 10cm (1, 118, 1,
3, 4in)
large sunflower plunger 8.5cm (338in) (PME)
rose 6.5cm (2in) (FMM)
piping tubes (tips) No.s 1, 4, 16, 17, 18 (PME)
embossers flower embossing stamps set 1 (FMM)
embossers butterflies set 18, bee set 7, lace set 19, flower
small floral set 1 (Holly Products)
embossers cherries from fruit & cooking utensils set
(Patchwork Cutters)
perfect pearls 8mm (516in) mould
waxed paper
61
Book Extract
Preparation
Covering and decorating the board
Roll out the lime green sugarpaste

to a thickness of 5mm (15in), ideally
using spacers, and use to cover your
cake board. Trim the soft sugarpaste to
size and immediately position the daisy
and forget-me-not stencil on the board
so that the flowers lie over the edge of
the board.
Place a smoother on top of the

stencil and press down firmly so that
the sugarpaste is forced up to the upper
surface of the stencil (Fig A). Repeat,
repositioning the smoother so that the
entire pattern of the stencil is embossed
into the soft sugarpaste. Move the
stencil and repeat until the board is
ringed with self-coloured flowers. Re-trim
the board as required to give a neat finish.
Set aside to dry. Once dry, add the

purple ribbon to the board using a
non-toxic glue stick.
enlarge template by 200%

on a scanner or photocopier
download a printable, full-size version of this

template at:
http://ideas.stitchcraftcreate.co.uk/patterns
Stage one
Carving the cake
Enlarge the owl template at 200% to

give the owl a height and width of
24cm (9in) and then cut out from
waxed paper.
Level the cake (see Levelling Cakes),

then place the template on top,
securing it with cocktail sticks
(toothpicks). Using a sharp carving knife,
cut vertically through the cake around
the template edge (Fig A).
Insert cocktail sticks along the inner

edges of the wing lines (Fig B). Mark
the meeting points of the two eyes with
cocktail sticks, then carefully lift the
62
www.cake-craft.com
template off the cake leaving the

cocktail sticks in place.
Carefully push the 9cm (3in)

circle cutter twice into the
cake to a depth of 1.5cm (58in)
to mark the position of both eyes
(Fig C).
enlarge template by 200%

on a scanner or photocopier
Take a sharp carving knife

and dome the tummy area by
cutting from the centre down to
the cocktail sticks marking the
wings and the marked eyes.
Round the lower edge to give a
smooth curve, referring to the
step photo (Fig D) and finished
cake.
download a printable, full-size version of this

template at:
http://ideas.stitchcraftcreate.co.uk/patterns
Book Extract
Remove all the cocktail sticks and

carefully shape each wing as shown
(Fig E). Next curve the top of the head,
the area above and to the side of the
owls eyes.
Covering the cake
Once you are happy with the overall

shape of the cake, insert the point of
a small sharp knife from the outer edge
of the eye into the centre and carefully
cut around the eye to remove a shallow
cone shape. Repeat for the second eye

(Fig F).
Place the cake on waxed paper and

spread a thin layer of buttercream
over just the tummy area to stick the
sugarpaste.
Knead the pale green sugarpaste to

warm and roll out, ideally between
5mm (15in) spacers. Place the centre of
the daisy lattice stencil on one corner of
the paste. Using a smoother, press
down firmly to force the soft sugarpaste
up to the upper surface of the stencil.
Pick up the paste and place on the
buttercream so that the daisy pattern is
positioned directly under the owls right
eye. Ease in the pastes fullness around
the base and cut away the excess paste
adjacent to the wings and eye with a
palette knife (Fig A). Place a smoother
against the base of the cake, press
down to create a neat cutting line and
remove the excess with a palette knife.
Cover one wing with buttercream.

Roll out some of the ivory
sugarpaste and cut one edge straight.

Pick up the paste and place over the
wing so that the straight edge rests on
the waxed paper on the outside base of
the wing. Using a pair of scissors,
roughly remove the excess paste that
overlaps the pale green sugarpaste (Fig
B), then cut to size using a craft knife so
that the sugarpaste colours abut. Repeat
for the second wing.
Cover the top of the head with

rolled-out purple sugarpaste
randomly embossed with the flower
from the cupcake set. Ease in the
fullness and trim. Use the 9cm (3in)
circle cutter to remove the purple
sugarpaste from the eye area and
replace it with a slightly larger circle
the size will depend on how deeply you
have carved the eye socket; I used a
10cm (4in) cutter.
63
Book Extract
Stage two
The pink heart
Enlarge the heart template at 200%

and then cut out from waxed paper
or similar.
Thinly roll out the mid pink

modelling paste, ideally using 1mm
(132in) spacers, slightly larger than the
heart. Place the contemporary wave
stencil on top. Use a smoother to press
down so that the paste is forced up to
the upper surface of the stencil. Repeat,
repositioning the smoother so that the
entire pattern is embossed. Cover with a
stay fresh mat to prevent the paste
drying out.
A
Thinly roll out the pale pink

modelling paste, place over the
large flat floral cutter and roll over the
paste with a rolling pin (Fig A), then rub
a finger around the edge of the cutter
to achieve a clean cut. Turn the cutter
over and remove the shape with the
help of a paintbrush. Repeat to make
three. Using the trimmings, cut out a
selection of circles using the nos. 16 and
18 piping tubes.
remove the centres of each circle using

the nos. 17 and 4 piping tubes (Fig C).
Place the heart template on top of

the broderie anglaise pattern and
use a craft knife to cut out the pink heart
(Fig D). Attach to the centre of the owls
front as shown in the photo of the
finished cake.
C
Position the flat florals and small

circles on the textured mid pink
paste, using the heart template to aid
placement. Use the teardrop cutter from
the flat floral set to remove sections
from each flower to create a large
broderie anglaise look (Fig B). Then
B
The owls sides
For the purple polka dot patchwork

section, thinly roll out the purple
modelling paste, ideally between 1mm
(132in) spacers so that it is the same
thickness as the heart. Place the heart
template on one side of the paste and
use a craft knife to cut away this part of
the heart outline. Position the paste so
that it abuts the heart on the cake. Cut
away the excess paste from the wings
and base carefully with the craft knife
and make a vertical cut at the base of
the heart.
The wings
Starting on the owls left-hand inner

wing sections, thinly roll out some
pale green modelling paste and use one
of the suggested stencils to add texture.
Cut one edge of the paste straight and
position this on the owls wing so that it
neatly abuts the decorated tummy and
sides of the owl. Cut away the paste
along the top of the wing with a craft
knife so that it forms a neat curved
shape.
64
www.cake-craft.com
Remove circles using the no. 18

piping tube and replace with olive
green ones.
For the strawberry patchwork, thinly

roll out the lavender paste and
emboss with the strawberry cutter. Cut
the paste as for the other side and
position and trim as before. Very thinly roll
out some deep pink, dark grey and ivory
modelling pastes and cut out the relevant
strawberry parts and some ivory hearts.
Attach in place on the cake and emboss
each heart with a small flower embosser.
For the top blue section of the wing,

thinly roll out the pale blue
modelling paste into a strip and
randomly emboss with a flower
embosser (Fig A), leaving space
between the flowers. Cut one edge
straight and place on the cake against
the pale green inner wing section. Using
a craft knife, cut the paste from the tip
of the wing up to the eye to create a
pointed feather shape, as seen on the
finished cake. Use the five-petal flower
cutter from the flat floral set to cut out
flowers from the deep pink modelling

paste and attach to the cake in the
Book Extract
spaces between the embossed flowers.
Use the no. 16 piping tube to remove
the centre of each dark pink flower to
reveal the ivory sugarpaste below.
Emboss around each cut-out circle with
the tip of a no. 1 tube.
Emboss some mid pink modelling

paste with butterflies and add to the
cake as in the previous step, again
cutting the paste into a feather shape
on the cake itself.
Finish off the wing by adding an

olive green section and then cutting
The eyes
and replacing circles with a no. 17

piping tube (Fig B).
Decorate the second wing in the

same way using the suggested
pastes, cutters, embossers and stencils
or ones from your own tool box (Fig C).
Thinly roll out all the modelling paste

colours needed to create the eyes
and use the appropriate cutters to cut
out two of each shape (Fig A).
Attach the large lavender sunflowers

centrally in the eye sockets, ensuring
that the petals are evenly spaced. Add
the pale blue rose on top.
Cut a thin strip of deep pink

modelling paste and place this under
the eyes to neaten the join and give the
eyes a more 3D quality.
purple sugarpaste, using a smoother to

give a uniform shape. Cut in half, then
use the smoother to narrow one end of
each to a width of 1.25cm (in). Place
on the cake so that the narrow end of
one shaped sausage crosses the centre
of the eyes and cut to fit. On the outer
edge, mark how long you wish the
brows to be, remove the paste and cut
with a palette knife. Cut the second
sausage to match and stick both in
place. Add a little kitchen paper (paper
towel) under the outer edge of each
brow to support the paste while it dries.
Roll a 10g (oz) ball of ivory sugarpaste

for each eye, flatten it slightly and add
to the centre of the hollow to give the
eyeball a domed shape. Then attach the
cut circles in place as shown (Fig A).
Experiment with the position of the light
spot, as this can really enhance your owls
appearance and expression.
For the eyebrows, roll a 20cm (8in)

long x 2cm (in) wide sausage from
To create the pale pink beading

around the outside of the eye, knead
pale pink modelling paste to warm and

roll into a long sausage about 1cm
(38in) thick. Place on top of the 8mm
(516in) section of the perfect pearls
mould and press into the mould with
firstly your fingers and then the back of
a Dresden tool. Use a palette knife to
cut away the excess paste and then
release the beading by flexing the
mould along its length so that the
beads fall out without breaking or
distorting. Allow to firm up a little
before attaching with sugar glue.
A). Attach in place on the owl with

sugar glue, referring to the finished
cake for placement.
For the feet, roll six orange

modelling paste cones using 10g
(oz) of paste for each. Attach to the
base of the owl with sugar glue (Fig B).
The beak and feet
For the beak, roll 20g oz) of the

orange modelling paste into a ball.
Place the edge of the top hand next to

the ball and roll the ball backwards and
forwards until it turns into a cone (Fig
The finishing touch

Transfer the cake to the decorated
board to complete.
65
Pg 66-67 (feature)_1PAGE TEMP 12/11/2013 14:22 Page 2
shoppers guide to...

1
2
3
4
5
6
7
8
9
10
11
SOUTH EAST ENGLAND

4
Putney
Chislehurst
Halstead
East Molesey
Hullbridge
Braintree
Crowborough
Reading
Romford
Sittingbourne
Sevenoaks
3
6
5
1
2
10
4
11
The Sugarcraft Centre
Creative Cakecraft
Celebration cakes for every occasion
Wide range of sugarcraft equipment ~
anything you could need to
make your own cake
Glass beads available for jewellery making
Sugarcraft classes available ~
call for details
106 Lower Road

Hullbridge
Essex
01702 231967
Tel/Fax: 01892 668336

Station Approach Farningham Road
Jarvis Brook Crowborough
E Sussex TN6 2JR
www.creative-cakecraft.co.uk
CELEBRATION CAKES MADE TO ORDER

plus
All your Cake Decorating Needs

Sugarcraft Supplies & Equipment
Hire of: Cake Tins, Knives & Stands
Books
Tel: 0118 932 1313
Wedding and Celebration Cakes

made to order
Sugarcraft equipment
Cake accessories and tin hire
020 8325 5522

www.thecakegallerydirect.co.uk
1 Park Road Chislehurst Kent
Tues-Sat 9.30am-5pm Wed 9.30am-1pm
66
******************************************
The Cake Gallery
******************************************
6 ************************************************
64 HIGH STREET BRAINTREE CM7 1JX

01376 331950 Open Mon to Sat 9am-5pm
3
SUGARCRAFT AND
CAKE DECORATION
SPECIALISTS
THE OLD SURGERY, WEAVERS COURT
HALSTEAD, ESSEX CO9 2JN
Telephone: Halstead (01787) 472924

www.halsteadicing.co.uk
www.cake-craft.com
Large selection of sugar paste,

cake decorations, boards & boxes, cake tin
& stand hire, sugarcraft equipment,
cutters, ribbons, helium balloons, banners
& party ware
************************************************
FROSTINGS
31 STATION ROAD TWYFORD, READING, BERKS RG10 9NS
Everything for the Cake Decorator

Cake Decorating Courses
Mail Order
Equipment Hire
Party Cakes
ON SALE NOW
see page 78 for details
Specialists in cakes, silk

flowers, equipment, lessons
67-69 VICTORIA ROAD, ROMFORD
ESSEX RM1 2LT TEL: 01708 761727
Pg 66-67 (feature)_1PAGE TEMP 12/11/2013 14:22 Page 3
Cakes 2 Remember
10
S U G A R C R A F
NOW OPEN IN CHESTER
63 Bridge Street, Row East , Chester CH1 1NW
Sugarcraft cake and

baking equipment
Let Creating Cakes

be part of
all your creations
Also Cakes for
all occasions
Bespoke handmade cakes & toppers

Cake decorating equipment & supplies
Hire service: tins & stands
Online secure shopping
63 East Street, Sittingbourne
Kent ME10 4BQ
Also small unit
Hempstead Valley
Gillingham ~ open till late
T: 01795 426358
www.creatingcakes.co.uk
Buy on line at
www.sugarcraft-bargains.co.uk
www.cakes2rememberchester.co.uk
Phone us 01244 403699
Also at: 436 Prescot Road, Old Swan, Liverpool L13 3DA
Tel: 0151 228 9424
11
67
Boutique Jan_CakeJanuary2014 16/11/2013 15:02 Page 68
Promotional Feature
Quilted Side Designs

Decorating a 3 tier cake in 45 minutes
with Side Quilting Markers
For more information about our products

visit this website:www.creativecutters.com
68
www.cake-craft.com
Boutique Jan_CakeJanuary2014 16/11/2013 14:49 Page 69
Promotional Feature
Decorate a cake in just 45 minutes with Creative Cutters New Side Quilting Markers.
Quilting designs for cakes have been around for over 15 years, and they are suitable
for a number of occasions, (Engagement, Wedding, Bridal Shower, Anniversaries,
Birthdays, Batmitzvhas etc.)
Geraldine Randlesome has made the technique as easy as 1, 2, 3.
You Will Need
Quilting Marker (Your Choice now 31 styles to choose from).
Plastic Scraper.
Cake freshly covered with sugarpaste.
Method
Place your scraper on the top of the freshly covered cake to avoid finger
impressions on the surface of the cake.
Take the desired quilting marker (31 designs to choose from) and place
the marker at the desired starting point on the cake.
Be sure that the bottom point or curve is touching the cake board and
standing straight up.
Gently push the marker in with even pressure, you may wish to slightly rock
the marker from side to side to get a clear impression.
Line the marker up again, ensuring that the marker is point to point of the
pattern then press into the sugarpaste.
Continue around the cake in the same manner until completed.

Cake decorators discretion is required on the last section on the cake to
ensure the integrity of the pattern matches up.
If the top edge of the cake does not have a finished pattern when doing
the steps outlined above, roll marker over top edge of the cake to finish
the pattern.
Hint: Enhance the cake to suit the occasion by adding embellishments
such as sugar pearls, miniature hearts, rain drops, etc.
69
Baking Jan_CakeJanuary2014 14/11/2013 16:23 Page 70
Home Baking
Recipes for January
New Year Muffins
Valerie
Hedgethorne
The pieces of spicy Christmas pudding

inside the muffins give a real taste of
Christmas. Its a good way of using up
any pudding thats left over.
You will need a tray of 6 muffin tins
and paper cases.
Ingredients
25g (1oz) butter
1 egg
(3fl oz) 4 tablespoons milk
2 tablespoons whisky or sherry
110g (4oz) Christmas pudding broken into small lumps
110g (4oz) plain flour
1 teaspoon baking powder
teaspoon mixed spice
75g (3oz) golden caster sugar
icing sugar for dusting
Method
Heat the oven to Gas 4/180C/350F. Put paper cases in the
tins.
Melt the butter. Whisk the egg in a bowl, then the melted
butter and milk. Stir in the lumps of pudding.
In a second bowl sieve the flour, baking powder and spice,
mix in the sugar. Make a well in the centre and add the wet
ingredients, Mix to make a soft lumpy batter but do not
beat.
Spoon ingredients into the paper cases and bake for 20 25
minutes or until golden brown.
Cool on a wire rack and dust with icing sugar.
1
2
3
4
5
These are best eaten the day they are made.
70
www.cake-craft.com
In our December baking feature the image on page

71 relates to the recipe on page 72 and vice versa.
Photography: Kevin Sare
These delicious recipes are making use of ingredients you may

have left over from Christmas, but its certainly worth buying
them if you havent, to enjoy them over the rest of the season.
Home Baking
New Year
Croustade
This is a good recipe
to use up any
mincemeat you still
have. Teamed with
apples in this filo
pastry open tart it is
so easy to make. Its a
real treat when served
warm with cream.
You will need a
23cm/9in pie plate
or a flan dish.
Ingredients
350g (12oz) cooking apples
75g (3oz) butter melted
50g (2oz) caster sugar
6 sheets filo pastry
2 level tablespoons caster sugar (for
the apples)
411g jar of mincemeat
icing sugar for dusting
Method
Heat the oven to Gas 5/190C/375F. Butter
the pie plate. Place a baking tray in the
centre of the oven.
Peel, core and slice the apples thinly. Melt
the butter.
Brush a sheet of pastry with the butter and
sprinkle with sugar. Lay it across the pie plate
it will overlap the sides. Butter another sheet,
sprinkle with sugar and place it crosswise over
the first. Place a third sheet across the other
two so that the dish is completely covered.
1
2
3
4
5
6
Spread the mincemeat over the base and then

pile the apples on top, sprinkling with sugar.
Butter and sugar the remaining three sheets
of pastry and cut each into triangles. Hold
up the centre point of a triangle and let it
fall into folds. Lay this on the tart with the
point in the middle and the ends fanning
out to the edge. Continue so that all the
apple is covered.
Brush with any remaining butter and
sprinkle with sugar.
7
8
Place on the baking tray in the oven and

bake for approximately 15 minutes or until
golden brown and crisp.
Dust with icing sugar when serving.
Keep sheets of filo pastry covered with a

damp cloth until you need to use them to
prevent drying out.
71
Home Baking
Satsuma Cheesecake
You may have some satsumas left in the fruit bowl and this is an excellent way
of using them up. They give a lovely fresh taste to this cheesecake.
You will need a 20cm/8in loose base sandwich cake tin.
Ingredients
Base
50g (2oz) butter
110g (4oz) sweet biscuits crushed finely
Filling
225g (8oz) full fat cream cheese
2 eggs
3 satsumas grated zest and juice
150ml (5fl oz) double cream
3 tablespoons cold water
15g (oz) powdered gelatine
Decoration
2 satsumas
1 tablespoon sugar
300ml (10fl oz) water
72
www.cake-craft.com
Method
Base: Melt the butter, mix in the sugar and
the crushed biscuits. Press into the base of
the tin. Chill.
Soften the cream cheese, beat in the egg yolks,
50g (2oz) of the caster sugar and the zest of the
satsumas. Beat the cream lightly and fold in.
In a small pan sprinkle the gelatine on the
water and leave to swell, then melt it over a
very gentle heat. Beat into the cheese mixture
with the juice of the satsumas.
Chill until on the point of setting. Whisk the
egg whites until soft peak, whisk in the
remaining sugar and fold into the mixture.
Spoon into the tin and chill 3 4 hours or
until set.
1
2
3
5
6
7
Decoration: Peel the satsumas and shred

thinly. Dissolve the sugar in the water, add
the shredded zest and simmer for 5 minutes.
Drain.
Release the cheesecake from the tin, put onto
a serving plate.
Sprinkle a border of shreds around the
outside edge and put a slice of satsuma in the
centre.
This could be decorated with whipped cream

instead of the satsuma strips.
Home Baking
Cranberry Frangipan Tart

Ingredients
Sweet pastry
110g (4oz) butter
2 egg yolks
teaspoon vanilla extract
Filling
75g (3oz) butter
1 eggs
75g (3oz) ground almonds
Few drops almond essence
350g (12oz) fresh cranberries
50g (2oz) granulated sugar
Icing
110g (4oz) icing sugar
few cranberries (fresh or dried)
Fresh cranberries are only

available at this time of year
so we should make the most
of them. Their tartness
complements the sweetness
of the frangipan and the
sweet pastry.
When fresh cranberries are
not obtainable use dried
ones instead, mixed with a
small amount of mincemeat.
You will need a tart tin or
flan dish 20cm/8in diameter.
Method
Heat the oven to Gas 5/190C/375F
Put a baking tray in the oven.
Pastry: Cream together the butter
and sugar, beat in the egg yolks, fold
in the flour and vanilla extract. Wrap
and chill for at least 30 minutes then
roll out and line the tin.
Prick the base and press in a piece of
foil. Bake for 12 minutes, remove the
foil and continue baking for a further
five minutes then remove from the
oven. Leave the baking tray in the oven.
Filling: Cream together the butter
and sugar then beat in the eggs. Fold
in the ground almonds, flour and
almond essence.
Reserve a few cranberries for
decoration then coarsely chop the
remainder, mixing with the granulated
sugar. Spread over the pastry and
spoon the frangipan on top.
Bake on the baking tray for 15
minutes then lower the heat to
Gas 4/180C/350F and continue
baking for a further 12 minutes or
until it is firm in the centre. Leave to
cool a little.
Icing: Mix the icing sugar with just
enough water for it to coat the back
of the spoon then spread it over the
cake. Place the reserved cranberries
on the top.
Note: If fresh cranberries are not
available use 100g dried ones and
mix them with two tablespoons
mincemeat.
1
2
3
4
5
7
8
The tart will freeze well before icing.

When defrosted warm it for a few
minutes in the oven and then ice it.
73
FF Jan_074_CakeJanuary2014 14/11/2013 16:31 Page 74
Food Facts
The Favourite Flavouring

Its difficult to imagine our cakes and pastries without the flavour of
vanilla. It is almost essential in some of our baking, said by some to be the
most popular flavouring in the world.
Its basic uses are to flavour milk or sugar syrups in
fruit or pudding dishes and cakes.
There are various ways of buying vanilla
Real vanilla comes from the pods (sometimes called

beans) of a climbing orchid, (vanilla planifolia),
which is native to tropical American forests,
although now grown mainly in Madagascar and
Indonesia. It is the only edible fruit-bearing orchid.
The best extract is made by extracting the flavour

from first class vanilla pods in an alcohol and water
solution with 35% alcohol, 3% vanilla bean extracts
and sugar. The best quality ones have a rich
perfumed smell and a low sugar content.
Each flower opens only one day a year and must be

pollinated by hand to produce a pod 15cm/6in long,
which when dried are black and shiny.
Vanilla bean paste
The pods are picked unripe when they are yellow

with no vanilla taste. Flavour develops through the
activity of enzymes when the pods are tightly packed
and allowed to sweat in boxes. Vanillin is released by
this curing, which takes about five months with
periods of drying them in blankets or on grass mats.
It is very labour intensive which makes it the second
most expensive flavouring in the world after saffron.
About 5lbs of harvested pods produce only 1lb of
cured pods.
When ripe they acquire a white frosting of strongly
aromatic vanilla crystals.
Vanilla was originally used by the Aztecs as a
flavouring for chocolate. Cortez took the pods to
Europe where the flavour quickly became very
popular.
A physician of King Philip of Spain described the
use of vanilla pods and believed that vanilla was
useful in treating various ailments, as a brain tonic
and as an antidote to poisonous bites.
Even Elizabeth I of England, when she was old,
would only eat food and drink prepared with vanilla.
Good vanilla pods are very expensive but they do last
a long time. A piece of pod about 5cm/2in long can
be used several times in milk if rinsed after each use.
74
www.cake-craft.com
Vanilla extract
This contains vanilla pod seeds which will show in

recipes such as custards and creams.
1 tablespoon Pure Vanilla Bean Paste equals 1
tablespoon vanilla extract.
Vanilla sugar
In some countries this is sold in packets. It is easy to
prepare at home. Fill a large glass jar with caster
sugar. Break a pod into three pieces and stick these
into the sugar. Close the lid tightly and leave for
several weeks before using. As the sugar is used it can
be replenished until the pod loses its flavour.
Valerie
Hedgethorne
Here is a recipe which

you might like.
VANILLA SHORTBREADS
The vanilla flavour comes through
well in these biscuits. Use extract,
not essence, to ensure the best taste.
You will need two baking trays and
a round fluted cutter 5cm/2in
diameter.
INGREDIENTS
pinch of salt
150g (5oz) butter
1 teaspoon vanilla extract
Using the pods

To use the seeds split the pod lengthwise and scrape
out the seeds with a knife. They do give a strong
flavour. The pod can then be used to flavour milk
or sugar.
Vanilla essence
This can come from synthetic vanillin made from
eugenol. Vanillin is a white powder which gives
vanilla its flavour. Its chemical formula is C8H8O3.
Being much cheaper it is used in ice creams, cakes,
chocolate and drinks etc. It is inferior to natural vanilla
and does not give the pure, true flavour of real vanilla.
Buying vanilla
METHOD
1
2
Grease the baking trays. Heat

the oven to Gas 4/180C/350F.
Rub the butter into the flour
and salt. Stir in the sugar and
vanilla extract.
3
4
Bring together with your hand

to make a firm dough.
5
6
Transfer to a cooling rack and

dust with caster sugar.
Try to use extract, not essence when possible.

Choose pods coated with white crystals as this
indicates freshness.
Roll out to the thickness of

2.5cm/1in and cut out the
rounds. Place them on the
baking trays and bake for
15 20 minutes or until they
are a light golden colour.
Store in an airtight container.
Pg 75_Pg 77 13/11/2013 14:27 Page 1
Blue Ribbons
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
SUGARCRAFT
AIRBRUSHING
BILSTON
All About Cakes
www.shesto.com
The
AIRBRUSHING
Specialists
Kits, Colours,
How To Videos & DVDs
Tel: 020 8451 6188
email: sales@shesto.co.uk
CUTTERS
46 High Street, Bilston, Wolverhampton WV14 0EP

T: 01902 497498 E: info@allaboutcakesbilston.co.uk
Please call in to see us
Our Sugarcraft school offers classes from beginner to advanced.

Tins for hire, Sugarflair and Rainbow Colours, FMM,
Karen Davies, Jem, PME, Squires, Pillars, Tinkertech,
Great Impressions, FPC and many many more.
We are always here to give you help and advice.
BASINGSTOKE
BASINGSTOKE
SUGARCRAFT CENTRE &
SCHOOL OF SUGARCRAFT
Wide range of sugarcraft equipment

Tin/stand hire photo-scan system available
CLASSES
23b Goat Lane ~ Basingstoke ~ Hants
01256 470087
Www.basingstokesugarcraftcentre.co.uk
Have a look at our online shop for offers
www.allaboutcakesbilston.co.uk
Fine Cut
BIRMINGHAM
EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE,

SUGARCRAFT CUTTERS MANUFACTURED IN ENGLAND
Enquiries for catalogue of over 450 products inc
NEW RANGE of Dcor Art Cutters to:
FINE CUT SUGARCRAFT PRODUCTS
Workshop No. 4 Old Stable Block
Holme Pierrepont Hall Holme Pierrepont
Nottingham NG12 2LD Tel/Fax: 0115 933 4349
www.finecutsugarcraft.com
DERBYSHIRE
CRAZY ABOUT
CAKECRAFT
For all your sugarcraft equipment
Contact:
1 New Beetwell Street

Chesterfield Derbyshire S40 1QR
COURSES
01246 234853
www.crazyaboutcakecraft.co.uk
PARTY CAKES
NEW
ISSUE
ON SALE
NOW
See page 78
for details
CAMBRIDGESHIRE
Authentic Cakes
New shop now OPEN at
Unit 7 Falcon Way, Eagle Business Park, Yaxley,
Peterborough PE7 3GR
Come along and see what great products and
cake making ideas we have in store for you!
See our website
www.cambridgeshiresugarcraftsupplies.co.uk
Sugar
Daddys
An Aladdins cave of cakemaking,

decorating & equipment
Classes available on request
Tin / stand hire
Wedding / celebration cake specialist
www.authenticcakes.co.uk
FREE local parking available
01223 246840
124 Wulfstan Way Cambridge
1 Fishers Yard, Market Square,

St Neots, Cambs PE19 2AF
Tel/Fax 01480 471200
www.cake-craft.com
Website: www.sugar-daddys.co.uk
CAKE EQUIPMENT
Sugarcraft Shop
See our new look website
www.cake-craft.com
CAKE STANDS / BOXES
Yorkshires Biggest Stock Range
TRADE SUPPLIER
OPEN TO THE PUBLIC
o Large showroom
o Doorstep parking
o Low prices
Open Monday - Saturday 9.30am - 5pm
T: 0113 287 3629

sales@sugarcraft-supplies.co.uk
1 Lotherton Way | Garforth (next to Tesco) | Leeds LS25 2JY
Please quote the following code when ordering I love Cake - Find out about our mystery prize folks
Pg 76_Pg 77 12/11/2013 14:23 Page 1
Blue Ribbons
SUGARCRAFT
Speedy & Secu
CLASSES
CHESHIRE
www.toptier-cakes.co.uk
127 Northenden Road, Sale, Cheshire, M33 3HF

T: 0161 973 1574
E: info@toptier-cakes.co.uk
Wedding, Celebration and Cupcakes made to order
At our new bigger premises , you will find all you need from our
extensive range of Sugarcraft Supplies.
We also have all you need to make, decorate and pack your
cake pops and cupcakes !
*Renshaws range of Sugarpaste and Simply Melts now in stock*
Same friendly service and advice
We are a friendly, family run business selling

everything you need to indulge your passion for
cake decorating
We offer a large variety of cake decorating

courses such as...
Sugarveil Flowers Figures Cupcakes
and lots more...
We also do Children's Cake Decorating/
Birthday Parties.
We stock all the basics you need and
specialise in American products and
hard to find items
Open: Tues, Thur & Fri 9.30am - 5pm. Closed for lunch 1-2pm
Wednesday 9.30am-1pm Saturday 9.30am - 4pm
Closed Mondays and Wednesday afternoons
141 Orford Lane, Orford, Warrington,

Cheshire WA2 7AZ
babycakesandroses1@yahoo.co.uk
01925 694065
www.babycakesandrosescakecraft.co.uk
Find us on Facebook
DEVON
DUDLEY
COMING SOON - CLASSES AND WORKSHOPS
NEW www.toptier-cakes.co.uk
ICING ON THE TOP

& CROSS PATCH
visit
Well worth a
Specialists in sugarcraft equipment
and decorations. Tin and stand hire.
Classes
7 Ladysmith Road Lipson Plymouth

01752 252836
CUTTERS
Rose-Maries Cakes & Sugarcraft
The Cake & Sugarcraft

Boutique
6 North Street, Winchcombe,
Nr Cheltenham, Glos GL54 5LH
Tel: 01242 603232
E: info@cakeandsugarcraftboutique.co.uk
Enjoy a one day cake/cup cake decorating or
beginners modelling in the Cotswolds from just
49.95 (includes lunch and refreshments).
Lots of courses available visit
www.cakeandsugarcraftboutique.co.uk
Full range of equipment available in our
shop/tearooms
LEICESTERSHIRE
Cake decorating supplies, beginners cake decorating

courses, one-one tuition and monthly workshops
For all your cake decorating needs and
friendly advice please give us a call:
01902 238100
07917 176453 www.rose-maries.org.uk
Unit 3, Castle Street, Roseville, Coseley,
West Midlands WV14 9DP
ESSEX
FRAMAR CUTTERS LTD

MOULDS
Manufacturers of Fine Quality Metal Cutters suitable for Sugarcraft and Cold Porcelain
Over 300 designs

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
Specialists in cakes,
silk flowers, equipment,
lessons, favours
67-69 VICTORIA ROAD
ROMFORD ESSEX RM1 2LT
TEL: 01708 761727
DUMMIES
We have over 24 years experience of producing high quality polystyrene

dummies and are one of the leading manufacturers of cake dummies
www.gmpolystyrene.com
Dummies Direct
www.dummiesdirect.co.uk
T: 0121 778 4692
PARTY CAKES
NEW
ISSUE
ON
SALE
NOW
GM Polystyrene - where quality and design meet
Call our order line now 01443
862162
or email enquiries@gmpolystyrene.com
Dummies from high quality

polystyrene in all shapes and sizes
See page 78
for details
Pg 77_Pg 77 12/11/2013 14:24 Page 1
Blue Ribbons
Speedy & Secu
SUGARCRAFT
MANCHESTER
SUNFLOWER SUGARART
SURREY
POOLE
NORFOLK
Cakes For You
For all your

sugarcraft and
Established 2001
We stock a large range of sugarcraft

equipment from various manufacturers
We accept all major debit/credit cards and Paypal
SUGAR ARTISTRY
STOKE ON TRENT
www.cakesforyou.biz
Phone/Fax 01842 827716
e-mail sugarcraft@deniselaws.co.uk
6 Crabbes Close Feltwell Norfolk IP26 4BD
Serving the world of cake for over 30 years
Complete range of sugarcraft / cake decorating

materials and equipment
Demonstrations, shop courses and classes available
Cake stand & tin hire
Celebration cakes made to order
Large selection of wedding favours
We offer a large selection of sugar flowers to trade
and retail customers at very competitive prices.
40 HIGH STREET EWELL VILLAGE
EPSOM SURREY KT17 1RW
cake decorating
requirements.
449-451 Ashley Road Call in for some
Parkstone
friendly service
Poole BH14 0AX
Tel: 01202 716286
& advice.
www.magicmomentssugarcraft.co.uk
VISIT OUR SECURE WEBSITE
Corteil & Barratt
Mandy's Special Occasion

Cakes & Sugarcraft Supplies
We stock an extensive range of cake
decorating materials and equipment
including dummies, boards and boxes,
moulds, cutters, colours, icing, sugarpaste,
marzipan and fruit cakes.
Tel/Fax:
020 8393 0032
www.cakesrus.co.uk
T R A D E
D I S C O U N T
M A I L
18 Upper High St, Thame,

Oxon OX9 3EX
T: 01844 213428
E: sales@sugaricing.com
W: www.sugaricing.com
Come and browse

around our showroom.
SKIPTON
WINDSOR
14-16 Otley St
Skipton
North Yorks
BD23 1DZ
ONLINE SHOP www.fanticy.co.uk
Shop 01756 228301

laura@fanticy.co.uk
Fabulous range of cupcake related

goodies and edible decorations.
Come and indulge in the Fanticy!
Difficult to find the supplies you need?

Just pick up the phone and give us a call or visit our website to see the
vast range of equipment we can supply.
Boards, boxes, cutters, tins, sugarpastes and marzipan,
our own world renowned flower paste and lots more...
Fast and friendly mail order

PLEASE MENTION THIS ADVERT WHEN ORDERING
Buying, Hiring or Learning?

Visit us online
Or in the flesh
For all your cake needs
Easy parking, near Windsor
01753 865682
www.pipedreams-sugarcraft.co.uk
'We provide, you create'
Like us on Facebook for

fantastic competitions

Sugar craft emporium with an array

of unusual decorations and equipment
to suit all abilities.
CALLING ALL CAKE DECORATORS -

Bespoke wedding and

celebration cakes.
S E R V I C E
THAME
Wedding and
Celebration Cakes
made to order.
23 High Street, Tean,

Stoke-on-Trent ST10 4DY
Tel: 01538 723228
www.mandysweddingcakes.co.uk
O R D E R
Easy Steps in
Sugar Flowers
Priced
6.99
Available at selected sugarcraft outlets

or go to http://www.subscription.co.uk/cake/easyflowers
or call 01858 439605 quoting CBK2
Pg 78_1PAGE TEMP 12/11/2013 14:25 Page 2
BINDER
ON SALE NOW
Available from WH Smiths
and all good newsagents
priced at only 4.95 or call
01858 439605 quoting
code CCG17
to order by credit card or
send a cheque for 4.95
(6.95 overseas) payable to
Cake Craft & Decoration
with your name/address to:
Cake Craft Guide 17,
Tower House, Sovereign
Park, Market Harborough
LE16 9EF
Now with expanding cord

retainers to hold
12 issues of your favourite
magazine safely
To order, please call
01858
439605
BACK ISSUES
01858
439605
Tel:
NOW AVAILABLE ON SUBSCRIPTION

4 issues for just 16.80* -
Saving over 15%

Call 01858 439605 (quoting ref 1205) or order online
at www.subscription.co.uk/cakeguides/1205
Pay by annual direct debit and we'll send you a
FREE copy of Cake Craft Guide 11 Wedding Cakes & Sugar Flowers
October 2013
November 2013
December 2013
Issue 14
Issue 15
Issue 16
Previous issues and guides are also available, please call for details
Please send me: Cake Craft & Decoration / Cake Craft Guides ~
Cake Oct 13
Nov 13 Dec 13
Guide Issue 14 Issue 15 Issue 16
at 3.95 incl p&p per copy (UK only)

at 4.95 incl p&p per copy (UK only)
Overseas orders: Please add 1 p&p (Europe) or 2 p&p (Rest of World) per copy
I enclose a cheque for ............................ payable to Cake Craft & Decoration or
please charge my Credit Card MasterCard
Visa
No

Expiry date
/ Signature.............................................................................
Mr/Mrs/Ms..................................................................................................................
Address ........................................................................................................................
.........................................................................Postcode..............................................
Daytime Tel No.....................................E-mail............................................................
Tel: 01858 439605

Please tick if you do not wish to receive promotional offers from other companies
78
www.cake-craft.com
C1/14
Please send with your remittance to:

Cake Craft & Decoration Back Issues,
Tower House, Sovereign Park, Market Harborough LE16 9EF
Next month jan_079_CakeJanuary2014 17/11/2013 12:34 Page 79
Coming Next Month

Editorial Office: Cake Craft & Decoration
PO Box 3693, Nuneaton, Warwickshire CV10 8YQ
Tel/Fax: 024 7673 8846
Email: editor@cake-craft.com
In next months great issue of
Assistant Editor: Glynne Wilson

Home Economist: Valerie Hedgethorne
Graphic Designer: Jacqueline South
Advertising & Business Development Manager:
Melanie Underwood
Sweet Media Solutions Ltd
Tel: 01690 710455
Email: melanie@cake-craft.com
Advertisement Copy: TJ Design
Tel: 01386 438534
Email: tracy@tjdesign.fsnet.co.uk
Birthdays
and
Valentines
Subscription Enquiries, Back Issues,

Binders and Cake Craft Guides:
Cake Craft & Decoration Magazine,
Tower House, Sovereign Park, Market Harborough
LE16 9EF
Tel: 01858 439605
Email: cake@subscription.co.uk
Website: www.cake-craft.com
www.subscription.co.uk/help
Decorate special
cakes for your
loved ones.
Annual Subscription Rates:

UK 42.00 including postage
Europe and Eire 54.50 including airmail postage
USA $108.00
Canada Can $122.00
Rest of the World 70.00 including airmail postage
For US and Canada call toll free 1 877 363-1310
or visit www.expressmag.com
Newsagent and Distribution Enquiries:
Santosh Jairajh, Comag Specialist
Tavistock Road, West Drayton, Middlesex UB7 7QX
Tel: 01895 433662
UK Sugarcraft Shop Sales:
Andy Hounslow 01895 433811
andy.hounslow@comag.co.uk
American Cake Shop Distribution:
Cake Craft Shoppe Tel: 281-491-3920
www.cakecraftshoppe.com
Cake Craft and Decoration is published by
Anglo American Media Ltd.
Registered Office:
Anglo American Media Ltd.
Woodlands, Seaway Lane, Torquay TQ2 6PW
Publisher: Judy Reed 0208 785 2688
Accounts: joannewaters10@gmail.com
01803 554680
Reproduction by Colin Reed Graphics, Bristol
Printed in England by Wyndeham Heron
Magazine established April 1994 ISSN 1473-0383
We take great care to ensure accuracy but cannot accept
any liability for mistakes or misprints. All prices quoted
are the manufacturers recommended retail prices at the
time of going to press - variations may occur with
independent retail outlets. No responsibility can be
accepted for any action arising from information in this
magazine. No part of this publication may be
reproduced without written permission. We regret that
we may be unable to reply personally to all
correspondence received.
Anglo American Media Ltd 2014.
Cake Craft & Decoration, ISSN 1473-0383, is
published monthly, (12 times per year) by Anglo
American Media Ltd c/o USACAN Media Corp. at
123A Distribution Way Building H-1, Suite 104,
Plattsburgh, NY 12901. Periodicals Postage paid at
Plattsburgh, NY. POSTMASTER: send address changes
to Cake Craft & Decoration c/o Express Mag, POBox
2769, Plattsburg, NY 12901-0239
PLUS
your regular
favourites
Market Place
Gallery
Over To You
The February issue
is on sale from 9th
January 2013 in
WHSmith,
selected Tesco,
Sainsburys,
Morrisons and Asda stores, leading
newsagents & sugarcraft supplies shops.
79
Subs Jan_080_CakeJanuary2014 14/11/2013 09:45 Page 80
Subscriptions
Subscribe and save up to 9.00

Plus, receive a FREE*
copy of
Sparkling
Cake
Designs
by Karen Davis
Pay by annual direct debit and guarantee the greatest saving every year. You may photocopy this form. *plus 2 post & packaging for overseas orders.
Subscription Offer
12 issues direct debit (UK only) 42.00 33.00
12 issues cheque/credit card
42.00 36.00*
24 issues cheque/credit card
84.00 66.50
Please send me my a FREE copy of Sparkling Cake Designs
Yes - I would like to
subscribe
renew
(SAVING 9.00 each year)

(SAVING 6.00)
(SAVING 17.50)
(add 2 p&p for overseas orders)
subscribe for a friend for . . . . . . . . . . . . . . . . . . . . . . . . . .
MY DETAILS (ESSENTIAL) Mr/Mrs/Miss/Ms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(BLOCK CAPITALS PLEASE)
Email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Postcode . . . . . . . . . . . . . . . . . . . . . . . . . . .
Daytime tel no . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Please start my subscription with next/ . . . . . . . . . . . . . . . . . . . . . . issue (leave blank if renewing)
MY FRIENDS DETAILS Mr/Mrs/Miss/Ms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
(BLOCK CAPITALS PLEASE)
Email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Postcode . . . . . . . . . . . . . . . . . . . . . . . . . .
Postcode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Daytime tel no . . . . . . . . . . . . . . . . . . . . .
Please start my friends subscription with the next/
. . . . . . . . . .issue
PAYMENT METHOD
Direct Debit (UK only) (please complete the form opposite)
Cheque for ...................... payable to Cake Craft & Decoration
Charge my:
Mastercard
Visa
Maestro
Expiry date --/-- Valid from --/-- Issue No. -- (Maestro only)
Instruction to your Bank or Building Society

to pay Direct Debits
Please fill in the whole form and send it to:
Anglo American Media Ltd
Tower House
Sovereign Park
Market Harborough
LE16 9EF
Originators Identification Number
8 3 6 3 5 6
1. Name and full postal address of your bank or

Building Society branch
To The Manager ..........................................................................................
Bank or Building Society .............................................................................
Address .........................................................................................................
.....................................................................................................................
.....................................................................................................................
........................................................................ Postcode..............................
2. Name(s) of
account holder(s)
3. Branch sort code
(from the top right hand
corner of your cheque)
4. Bank or Building Society account number
5. Ref number
(Office Use Only)
Card No - - - -
----
----
- - - - Signature
Send to: Cake Craft & Decoration, Tower House, Sovereign Park, Market Harborough LE16 9EF
or call 01858 439605 quoting 7222 or order online at www.subscription.co.uk/cake/7222
6. Instruction to pay your Bank or Building Society. Please pay Anglo American Media Ltd
Direct Debits from the account detailed on this instruction subject to the safeguards assured by The
Direct Debit Guarantee. I understand that this instruction may remain with Anglo American Media
Ltd and, if so, will be passed electronically to my Bank/Building Society
* Overseas rates: 12 issues Europe + Eire 54.50, Rest of World 70.00.

To subscribe in USA and Canada call 1 877 363 1310 or go to www.expressmag.com
1 year USA $108.00
1 year Canada Can $122.00. * Gift not available in USA and Canada.
Tick here if you do not wish to receive offers from other companies
Ref: 7222
80
www.cake-craft.com
Signature(s)....................................................................... Date ..................

Banks and Building Societies may not accept Direct Debit instructions for some types of account
IBC Jan 2014_1PAGE TEMP 12/11/2013 14:17 Page 1
OBC Jan 2014_1PAGE TEMP 12/11/2013 14:18 Page 1

Cake Craft &amp; Decorating 2014&#39;01

Загружено:

Сведения о документе

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

Cake Craft &amp; Decorating 2014&#39;01

Загружено:

Авторское право:

Доступные форматы

Cover Jan final_OFC_CakeJanuary2014 18/11/2013 10:59 Page OFC1

January 2014 3.50

The worlds leading sugarcraft magazine

New year cakes

STEP-BY-STEP PROJECTS FOR ALL SKILL LEVELS

IFC Jan 2014_1PAGE TEMP 12/11/2013 14:18 Page 1

Eds letter Jan_001_CakeJanuary2014 17/11/2013 11:57 Page 1

This month we start a new occasional feature called Cake

Julie Askew, Editor

Pg 2_1PAGE TEMP 12/11/2013 14:19 Page 1

Ingredients Jan v2_003_CakeJanuary2014 17/11/2013 12:07 Page 3

Party Time Cake

Floral Inspirations - Tuberose Wedding Bouquet

Guest Of The Month - Birdcage Floral Fantasy Wedding Cake

New Year Party Time Cake

Lovebirds Wedding Cake

Pretty Lacy Cakes

Sugar Skills - Painting On Cakes - Wedding Cake

Promotional Feature - Quilted Side Designs

Home Baking - Recipes for January

Food Facts - The Favourite Flavouring

Coming Next Month

, lovingly designed Valentine and birthday cakes.

Kathryn_CakeJanuary2014 16/11/2013 16:53 Page 4

Kathryn_CakeJanuary2014 16/11/2013 16:54 Page 5

Photography: Clark Smith-Stanley

Kathryn_CakeJanuary2014 16/11/2013 16:54 Page 6

Roll purple flower paste to 1mm thick. Using the blossom

Kathryn_CakeJanuary2014 16/11/2013 16:54 Page 7

Roll out fresh white flower paste to a thickness of

Using the insole template provided, cut an insole from 1mm

With pink lustre dust and a broad brush, liberally dust

Kathryn_CakeJanuary2014 16/11/2013 16:55 Page 8

Place some purple sugarpaste softened with white fat in a sugar

Kathryn_CakeJanuary2014 16/11/2013 16:55 Page 9

MP Jan_CakeJanuary2014 18/11/2013 16:36 Page 10

5 sets to giveaway - PRIZE A

MP Jan_CakeJanuary2014 18/11/2013 18:19 Page 11

10 sets to giveaway - PRIZE B

10 sets to giveaway - PRIZE C

We have 10 sets of 6 petal

25 books to giveaway - PRIZE E

Ever thought about airbrushing your cakes

A Cake For Models or Moulds Part 3, has

Yoshiko_CakeJanuary2014 14/11/2013 11:36 Page 12

Yoshiko_CakeJanuary2014 14/11/2013 11:37 Page 13

Photography: Clark Smith-Stanley

Yoshiko_CakeJanuary2014 14/11/2013 11:42 Page 14

Tuberose: To make the centre of the flower, cut a 26g white

Vein with a veining tool on your finger,

Yoshiko_CakeJanuary2014 14/11/2013 11:44 Page 15

To make bracts, cut

To assemble, start with the smallest buds and graduate in size.

Yoshiko_CakeJanuary2014 14/11/2013 11:47 Page 16

To make the lily

Attach the petals to the centre in the following order with

Make sure there

Yoshiko_CakeJanuary2014 14/11/2013 11:50 Page 17

Snowberries: Cut 30g white wire into 8 and make a hook on

The fold over

Pg 18_1PAGE TEMP 12/11/2013 14:19 Page 2

Unit 4 , Park Entrance Business Centre, Vittoria Street,

Classes available - all levels

Pg 19_1PAGE TEMP 13/11/2013 14:19 Page 1

Cake Craft & Decorating 2014'01

Cake Craft & Decorating 2014'01