Cake Masters 2016 11

ISSUE 50 | NOVEMBER 2016
MAGAZINE 1
Melt
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No Hydrogenated Fats
rainbow dust
colour melt buttons
are versatile and
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MAGAZINE
www.rainbowdust.co.uk
Mould
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Pipe
Dip
& Have Fun!
The Christmas Issue!
Welcome to our festive issue!
Cake Masters Magazine

Subscription sign up and queries
+44(0) 1442 820580
www.cakemastersmagazine.com
Where has this year gone?! Can you believe

that Christmas is on our doorstep already?
To get you in the festive mood, we have a
fabulous bumper Christmas issue packed
with some brilliant features and cake projects
for you to try.
Contributors:
Victoria Napier
Laurie Thompson & Jeanette Durham
Karen Keaney
Tastefully Yours Cake Art
Scattercake
Grazie Cake and Sugarcraft Studio
Flossie Pops Cakery
Little Wonderland
DinkyDoodle Designs
Janette MacPherson Cake Craft
Silvia Mancini Cake Art
Very Unique Cakes
Willie Soto & Lili Cuellar
Vincent Goh
Ivan Trejo Muoz
Trudy Nicholls
Wendy Schlagwein
Ana Mourinho Remigio
Anita Human Wood
Zoe Byres
Zoe Burmester
Cakes With Character
Lila Vanilla
JT Cakes
Enna's Cake Design
Top Tier Cakes
Dragons & Daffodils Cakes
Truly Scrumptious Cakes
Artisan Cake Company
Front Cover Star

Pamela McCaffrey
Pamela McCaffrey Cakes
Editor
Rosie Mazumder
Editorial Team
Emily Gussin
Rhona Lavis
Laura Loukaides
Erin Bateman
On the front cover is our Silent Night Cake

from Pamela McCaffrey Cakes. A gorgeous
window design with sparkling snow, all
brought to life with beautiful Edible Glitter
from Rainbow Dust Colours.
The Christmas Tree Surprise Cake from Elise

Strachans new book, Sweet Celebrations, is a
MUST make. With coloured sponge, a hidden
treats filling and easy piping for decoration, this cake is an easy one for you to try.
Another tutorial that I must highlight is the Winter Woodland Cake by Marianne,
from Tastefully Yours Cake Art. She uses a fabulous chiselling technique to really
bring out the design in elements of her cake you must give it a go!
Back for another year is our Christmas Countdown Competition, with over
2,800 worth of prizes to give away! Make sure you join us on Facebook every
day from 1st-24th December to enter into the festivities and be in with a chance
of winning some amazing cakey goodies.
Editors
Top Picks!
Rosie's Crafty Kitchen

The Craft Channel
Page 35
Tartan de Nol
Cake Tutorial
Page 68
Congratulations to Annie Relph for winning our Royal Icing Competition in

association with Renshaw! We received over 150 entries and loved so many of
the designs. Check out pages 21-23 to see the winning cake and the runners up;
the full collection is on our Facebook page.
Have you spotted our amazing Reader Offer in association with Shesto? Get the
full set of Magic Colours 24 Professional Gel Colours with a FREE Caddy worth
29.99! Only 70 for this brilliant bundle, details of how to order are below.
In Elevenses, the wonderful team at Cake Dcor have given us 100 of products
for the winner of our Christmas Crossword Competition. The prize includes Cake
Lace Kits, Glitter Sprays, metallic Cake Artist Paint brushes and a snazzy red
apron. So dont forget to enter!
SUBSCRIBE NOW!
Page 84
As always, I would love to see your creations so do share them with us on

Facebook, Twitter or Instagram.
Happy caking!
Rosie
Editor
editor@cakemastersmagazine.com
Afternoon Tea Expert
Jennifer Rolfe - Jens Just Desserts
Advertisements
Emily Gussin
E: emily@cakemastersmagazine.com
Tel: 0208 432 6051 or 07939 562567

USA Representative - Patty Stovall
E: patty@cakemastersmagazine.com
Cake Masters Magazine Awards

awards@cakemastersmagazine.com
Published by:
Cake Masters Limited
Head Office: 0208 432 6051
COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement
may be copied or reproduced, nor stored in a
retrieval system by any means without prior
specific written authorisation given by the
publisher.
MAGAZINE 3
Contents
Get ready for the festive season with our

easy to follow tutorials and cakespiration!
On the Cover
62
47
9
16
43
42
62
39
67
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
each part of the process. We have
difficulty ratings for the different
levels of project. One piping bag is the
easiest and four is the most advanced.
Any templates for tutorials

can be found on our website
If you would like to be featured in
Cake Masters Magazine, join our
contributors list to be sent email
updates of how you can get involved.
Sign up via our website, under the
Contact Us tab.
Keep in Touch
Like our Facebook page

Facebook.com/CakeMasters
Follow us on Twitter @CakeMasters

Follow our boards on Pinterest
Pinterest.com/cakemasters
Follow us on Instagram @cakemasters
Sign up to our email
newsletter via our website
MAGAZINE
Every Issue
Features
62 Howd They Do That?!
Baking Wish List
32 Afternoon Tea at Rubens

Hotel
34 Out & About - Cake events

and things we are looking
forward to!
38 Exclusive Reader Offer - Get
a full set of Magic Colours + a

Free Caddy
42 Elevenses Ask the Expert,

Competitions, Book and
Product Reviews + More!
84 SUBSCRIBE to Cake Masters

Magazine!
86 Social Snippets - Amazing
cakes we have spotted online!
86 Ruth Rickey Column
Christmas Stocking, Janette

MacPherson Cake Craft for
Renshaw
64 Cake Collaboration Sugar

Myths and Fantasies 2.0
82 Cake Collaboration Sugar

Skull Bakers
46 Sponsor Spotlight Satin Ice

58 Sponsor Spotlight Wilton
39
38
30
82
74
43
Tutorials
9
36
39
47
59
67
74
Silent Night, Pamela McCaffrey

Cakes
Sparkling Poinsettia, Cake
Dcor
Santa Cookies, Laurie
Thompson & Jeanette Durham
Winter Woodland, Tastefully
Yours Cake Art
Popping Candy, DinkyDoodle
Designs
Tartan de Nol, Very Unique
Cakes Company
Gingerbread Mischief, Silvia
Mancini Cake Art
Competitons
Recipes
16 Christmas Countdown
24 Spiced Brown Sugar and
Competition - 2,800 of prizes!
21 Royal Icing Competition in

association with Renshaw Winner Announced!
43 Christmas Crossword - Win

100 of products from Cake
Decr
Clementine Stars
26 Hidden Ornament Cupcakes
28 Christmas Tree Surprise Cake
30 Jolly Holly Wreaths
36
28
MAGAZINE 5
Baking Wish List
For any baking enthusiast, this

handcrafted set of four stainless
steel cookie cutters, exclusively
designed by and made for Peggy
Porschen, is the perfect gift.
Peggys Christmas Bauble
Cookie Cutter Set comes in a
beautiful transparent pink
gift box with Peggys Vanilla
Cookie recipe inside.
Peggyporschen.com
Christmas Silicone
Spatulas
Eprice.it
6.05
14.99
The modern, ergonomic design of Sugar
Shaper modelling tools by Innovative
Sugarworks makes them a joy to work
with.Available with soft or firm tips, these
unique double-headed tools are designed to
enhance creativity, accuracy and confidence
when working with modelling paste,
marzipan, sugarpaste or chocolate.Cake Stuff
offer an exclusive bundle of both sets 6 firm
tip and 6 soft tip - at an amazing prize reduced
from the 65.98 RRP.
Cake-stuff.com
Build your own

castle using this
four piece Fairy Tale
Castle Cookie Cutter
Set. Tailor made
for magical parties,
use a little icing to
cement the pieces
together and add
the finishing touches
to create your own
special fairy tale
ending.
Lakeland.co.uk
49.95
5.99
Metallic Paint
Click-Twist Brush
Rainbowdust.co.uk
RRP 3.29
Cake Dcors
Cake Lace Kit is
now available in
white. Each kit
comes with a pot
of ready-to-use
lace mix and a
pretty collar mat.
Available at
Morrisons
3.84
6
FPC Sugarcraft Icicle

Border Silicone Mould
Fpcsugarcraft.co.uk
10
MAGAZINE
ISSUE 50
ISSUE
| NOVEMBER
34 | JULY 2015
2016
Retail Packed Sugars with four

designs per pack. Each pack
contains 12 sugars.Perfect for
topping cupcakes!
Trade Customerscan buy at
Doriccakecrafts.co.uk
Impress your guests

with your baking
prowess by recreating
this phenomenal, and
seemingly impossible,
cake using the
CakeFrame Gravity
Defying Pouring Kit.
With this easy to use
CakeFrame kit, you can
reproduce a massive
range of differently
styled pouring cakes!
Thecakedecoratingcompany.co.uk
9.98
Renshaw White
Royal Icing is a ready
to use paste that is
perfect for covering,
piping, detailed work
and run outs on both
cakes and biscuits.
Renshawbaking.com
RRP 2.49
Paul Hollywood
Non-Stick Brownie
Tin, 28cm
Johnlewis.com
9.99
Culpitt Medium Gold

Pearl Sugar Flower
Stamens, Pack of 144
Cake-stuff.com
4.15
Sophie Allport Starry

Night Tea Towel
Sophieallport.com
Shine a light on your

creations with this
clever stand mixer.
Beautifully designed, like
all Sage machines, The
Bakery Boss has been
created with keen bakers
in mind. An opticallybrilliant 4.7litre glass
mixing bowl, combined
with a flexible-edged
scraper mixer and bowl
illumination mean its
easy to keep a close
eye on delicate mixes
so youre always in
complete control.
Lakeland.co.uk
399.99
MAGAZINE 7
1-3/12/2016
Sponsors
MAGAZINE
Silent
Night
Tutorial
Make simple
layers to create
depth and
detail
Add touches
of sparkle with
Rainbow Dust
Colours Edible
Glitter!
Learn how
to model
this cute
teddy bear
MAGAZINE 9
Tutorial
Silent
Night
By Pamela McCaffrey,
Pamela McCaffrey Cakes
Pamela McCaffrey is a self-taught

cake designer coming to the
art later in life. She has had her
work published in international
magazines and blogs in several
countries including England, USA
and Australia. She studied costume
and design at Central Saint Martins
when young. She is a widow with
one grown up son and it is he who
persuaded her to first show her
work. She also teaches part time at
Fair Cake in London.
Difficulty Rating
Equipment Required
Rolling pin
Small rolling pin
Cake smoothers
Spacers
Pizza cutter
Tape measure
Dresden tool
Cutting mat
Craft knife
Cutting wheel
Scriber
Stitch tool
Small spatula
Brushes
Water pen
Black edible pen
Rulers
Hole punch, straws, nozzles
Templates available on
www.cakemastermagazine.com
10
MAGAZINE
10cm cookie cutter

Two 4 high 6 wide cakes
One 4 high 4 wide cake
Two 6 cake boards
One 4 cake board
10 cake drum
1kg white sugarpaste
750g Renshaw Navy Blue
sugarpaste
105g Renshaw Black sugarpaste
Flower paste
White modelling paste (or
sugarpaste + Tylo)
Rainbow Dust Pearl White Edible
Silk
Rainbow Dust White Edible Glitter
Rainbow Dust Navy Blue Edible
Glitter
Cornflour
Edible glue
Step 1.
Cover a 10 drum with white sugarpaste
(about 400g). Be sure to wrap the icing
over onto the side of the drum leaving
a rounded edge. Do this a few days in
advance.
Step 2.
Stack and dowel two 4 deep 6 wide
cakes on 6 boards. Make a 4 deep 4
wide cake and place on a 4 board or card.
Buttercream or ganache both cakes leaving
sharp corners. You will need about 800g of
deep blue sugarpaste (add 35g Renshaw
Black to every 250g Renshaw Navy Blue).
First, wrap both cakes with the deep blue
sugarpaste - the joins will be covered later.
Then, cover the top of each cake with a
disc of white sugarpaste and trim neatly.
Leave to dry overnight.
Step 3.
Next, mark guides for the main window
frame uprights. The main cake has three
windows. Measure the circumference and
divide by three. Starting from the join of
the wrap, measure around one third of the
cake on each side and score a line from top
to bottom. The top tier has two windows,
the join will mark one upright, score a
line down the opposite side for the other
upright. Leave to dry overnight.
Steps 4a & b.
Make the window frame at the top of the
main cake: cut a 2cm wide and 5mm thick
strip of white sugarpaste long enough
to go around the cake. Use spacers for a
consistent depth. Turn the cake upside
down (put boards underneath and on
top of the cake and flip it over). Wet the
bottom (really top) 2cm of the cake and
wrap the strip around, starting at the join,
and trim the overlap. Turn the cake back
the right way up and check that the top is
neat.
Step 5.
Make the hills: colour 60g of flower paste
a bit lighter blue than the cake. Trace the
template for the hills and cut it out of
paper. Roll the flower paste as thin as you
can (about 6 on a pasta machine or around
the thickness of a playing card). Use the
template to cut the hills from the paste
with a cutting wheel.
Step 6.
Leave the hills for about half an hour to
firm a little. Lightly wet the back of the
hills and apply the panel to the cake in
one of the three window sections using
the join and/or scored lines as a guide. Be
sure to keep the bottom of the hills flush
with the bottom of the cake. Do hills for
the remaining two window sections of the
cake.
4a
4b
7a
7b
8a
8b
9a
Steps 7a & b.
For the far houses, colour 60g of flower
paste a bit lighter blue than the hills. Trace
the template for the far houses and cut
it out of paper. Roll the flower paste to
the same thickness as the hills. Cut the
template out of the flower paste using a
craft knife. Leave it to dry for a while then
attach to the cake over one of the hill
panels. Repeat for the other two windows.
Steps 8a & b.
For the near houses, colour 60g of flower
paste a bit lighter blue than the far houses.
Trace the template for the near houses and
cut it out of paper. Roll the flower paste
to the same thickness as before. Cut the
template out of the flower paste using a
craft knife. Leave it dry to for a while then
attach to the cake over the far houses.
Repeat for the other two windows.
9b
Steps 9a & b.
Roll out the same paste used for the hills to
the same thickness. Leave it to dry for 15
minutes to firm up a little. Cut out a basic
tree shape first and then cut out triangles
MAGAZINE 11
in a fan shape to make the branches.

Attach the trees above the hills, wetting
their position with a brush pen or a damp
brush.
Steps 10a & b.
For the moon, cut a 10cm circle of white
flower paste the same thickness as the
hills etc. Brush with Rainbow Dust Pearl
White lustre. Leave to dry until firm but
flexible. Draw Santa and his reindeer
across the middle with a black edible pen
- use the example as a guide or trace it if
your moon is thin enough. Cut off the top
1cm of the moon. Lightly wet the back
and place the cut edge level with the top
of the top tier, centred between the join
and the score line marked earlier.
10a
10b
11a
11b
Steps 11a & b.

To add the top frame to the top tier, cut
a 2cm wide and 5mm thick strip long
enough to go around the cake. Turn the
cake upside down. Wet the bottom (really
top) 2cm of the cake and wrap the strip
around starting at the opposite side to the
moon and trim the overlap. Turn the cake
back the right way up and check that the
top is neat.
Step 12.
Attach the main cake to the board with
royal icing.
12
Steps 13a & b.

For the main cakes bottom frame, cut a
strip of sugarpaste that this time is 2.5cm
wide but still 5mm thick. Wet the bottom
2.5cm of the cake and attach the strip
starting at the back. Trim the overlap.
For the trim around the bottom frame, cut
another strip to go around the strip just
completed. This time, make it 2cm wide
but only 3mm thick (about the thickness
of a plastic ruler). Attach the strip to the
cake flush to the base.
Steps 14a & b.
For the uprights between the windows on
the main cake, cut three 3cm wide 5mm
thick strips to the height of the window
space. Let them dry for about 15 minutes.
Wet along the join or a guide line and
attach a strip. Repeat for the remaining
two uprights.
For the uprights on the top tier, cut two
3cm wide 5mm thick strips and the height
of the window space. Wet along the join
and the guide line and attach the strips.
Steps 15a & b.
Next, mark the window pane positions.
Measure the height and width of the
window space on the main cake. Divide
each figure by three and use the results
to mark two vertical and two horizontal
guides for the panes. Repeat for the other
two windows.
Measure the width of the window on the
top tier, divide by three and mark two
vertical guides for the panes. Measure the
height of the window space, divide by two
and mark a horizontal guide for the panes.
Repeat for the second window.
Steps 16a-c.
For the vertical pane dividers, roll out
sugarpaste 3mm thick. Cut six strips 7mm
wide and the height of the window space
on the main cake. Let them dry for about
15 minutes. Wet along the vertical guide
lines and attach the strips.
Cut 18 strips 7mm wide and slightly
longer than the gap between the vertical
strips. Let them dry a while. Wet a
horizontal guide line, attach one end of
a strip and use a razor blade to trim the
other end to fit. Repeat for the remaining
strips.
Add the panes on the top tier the same
way.
12
MAGAZINE
13a
13b
14a
14b
15a
15b
16a
16c
16b
Steps 17a & b.

For the snow, you need dots of about
6mm, 4mm and 2mm, use tools such as a
hole punch, straws and piping nozzles. Roll
white flower paste as thin as the hills etc.
To get some snow sparkle, brush it with
edible glue and sprinkle with Rainbow Dust
White Edible Glitter. Cut out about 80 6mm
dots.
Roll out some of the light blue paste used
for the near houses and some of the darker
blue paste used for the far houses. Cut
about 90 4mm dots from the light blue and
about 125 2mm dots from the darker blue.
Step 18.
To attach the dots, dip the tip of a brush
in edible glue. Use it to pick up a dot and
press the glued side onto the cake with a
dresden tool. Try cutting some dots to put
against the frames.
First, stick the white snow dots randomly in
the windows about 2-3cm apart. Be sure to
get them glitter side up!
Next, add the 4mm lighter blue dots
randomly between the white dots again
about 2-3cm apart.
Finally, add the 2mm darker blue dots in
the remaining gaps.
Step 19.
Attach the top tier to the main cake using
royal icing. Make sure that the moon and
window on the top tier is centred above
one of the windows on the main cake.
17a
17b
18
19
20
21
Step 20.
For the bears body, take a 3.5cm ball of
white modelling paste and slightly taper it
between your palms. Sit it with the point
up and tilted back a bit. Add a seam down
the bears tummy with a stitch tool. Use a
3cm ball for the head. Make an indent with
a ball tool (to help it sit on the body) and
re-round if needed.
Step 21.
For the legs, take two 1x4cm sausages
and roll them into balls. Roll each ball and
taper it into a 5cm long cone. Flatten the
wide end to make the foot and pinch up
some toes. Place the legs so one points left
and one points right. Use your thumb to
flatten the last third of the leg.
Rainbow Dust Colours have

created an edible glitter with a
particle size that matches their
Sparkle Range and bounces light
with fantastic effect! With 24
colours in the range, they have
colours to suit all occasions,
from childrens to Christmas
celebrations and everything inbetween.
The Edible Silk Range lustre

dusts are a colourful range of
100% edible, fine dusts, with
a soft shimmery finish and a
hint of sparkle. The 40+ colours
can be blended together to
give deeper colours or a softer
finish, for example; by adding
Pearl White to Purple Planet will
result in a softer lilac shade.
MAGAZINE 13
Step 22.
For the arms, take two 1x3cm sausages
and roll them into balls. Roll each ball and
taper it into a 4cm long cone. Use your
thumb to flatten the thin half of the leg.
22
23
24
25
Step 23.
For the muzzle, take a pea sized piece of
paste. Shape it into a shallow cone about
1cm wide. Push the tip off centre and use
a small ball tool to make a hole for the
nose to go. Take another pea sized piece of
paste for the ears. Divide it in two, roll into
balls, flatten each ball with a ball tool and
trim off the bottom third.
Step 24.
For the eyes, nose and feet pads, use the
same paste as for the hills or far houses.
Roll a small piece of the paste, brush it
with edible glue and sprinkle with Rainbow
Dust Navy Blue Edible Glitter. Let it dry for
a while. Cut out two eyes using the same
tool you used for the smallest snow dots
and two discs big enough to fit the feet.
For the nose, roll a small ball, flatten it and
add glitter.
Step 25.
Assemble the bear using edible glue. Mark
two holes just above the muzzle to fit the
eyes into. Place him on the base of the
cake up against the window frame.
Step 26.
Make a small sleeping mouse to go next to
the bear. Take a 1.5cm ball and a pea sized
ball and taper them to cones. Shape the big
cone to make the mouses body and head.
Shape the small cone to make its back leg.
Roll a long thin tail and flatten two small
teardrops to make ears. Place him next to
the bear.
For more information about Pamela and
her cakes, visit:
Facebook.com/PamelaMcCaffreyCakes
Rainbow Dust Colours products are

available in all good cake decorating
stores. To find out more, visit:
14
MAGAZINE
26
Cake Lace Damask Mat
Dinkydoodle Airbrush Machine kit
Create intricate, edible lace
Available in Black and Hot Pink
28.49*
85.40*
CakeFrame Pouring Kit
Cake Lace Pump Push Edible Glitter
Create gravity defying celebration cakes
Available in Gold, Silver and Red
9.48*
6.64* each
online orders using code: CMCHRISTMAS

NEXT DAY
DELIVERY FROM
FREE UK DELIVERY
ON ORDERS OVER
3.99
30
ORDER BEFORE 4PM
WE WILL DISPATCH
SAME DAY
www.thecakedecoratingcompany.co.uk
info@thecakedecoratingcompany.co.uk - 0115 969 9800 - Private Road No. 8, Colwick Industrial Estate, Nottingham,
15 2JX
MAGAZINENG4
*price shown includes 5% discount & correct at time of going to print **not to be used in conjunction with any other offers, exclusions apply. Valid until 30.11.16
Christmas
1
C UNTDOWN COMPETITION
Back for another year

is our MASSIVE Christmas
Countdown Competition with
24 fabulous prizes, together
worth over 2,800! Our advent
calendar style countdown will
mean one prize is released each
day from the 1st - 24th December,
with 24 lucky winners. You can
enter to win a prize each and
every day on our Facebook page!
You have 24 chances to WIN!
Here are the wonderful prizes up
for grabs...
Sugarpaste and Colours Set

from
16
Get creative with a full set of vibrant

Magiculata sugarpaste and modelling
paste, 500g of each. With this prize
worth 97.85, you also get a selection
of gels, perfect for painting on
sugarpaste, and dusts, giving you the
perfect palette for faces.
www.sugarcrafter.com
MAGAZINE
UK only
Moulds Bundle from
Perfect for decorating Christmas and winter scenes

quickly and easily, this bundle includes the Rustic Stag
Mould, Winter Wreath Mould, Christmas Characters
Mould, Rustic Birch Mould, Sitting Santa Mould, Sitting
Rudolph Mould, Cupcake Santa Mould and the Rustic
Cable Knit Mould together worth 127.47!
www.karendaviescakes.co.uk
Worldwide
Cake,
Filling &
Covering
Prize
from
This cake filled prize package from Sweet Success

contains everything youd need to fill and cover
three cakes AND 24 cupcakes! Worth 100, it
includes their decadent ready-made ganache,
creamy frostings and fluffy cakes - all products
are made on site and can be delivered anywhere
in the UK. All the products have a minimum shelf
life of four weeks and are perfect for those last
minute cake requests when you havent got time
to bake.
www.sweetsuccess.uk.com
UK only
Silhouette Cutters Collection

from
Perfect for decorating cakes with the silhouette

style, this prize includes 10 cutter sets, together
worth 70! It includes the Safari Silhouette
Set, Yoga Silhouette Set, Countryside Silhouette
Set, Family Silhouette Set, Disco Dancers, Jive
Dancers, Wedding Silhouette Set, Dog Silhouette
Set, Runner Silhouette Set, and Dancing Figures.
www.patchworkcutters.co.uk
Worldwide
A set of FONDUST from
Worth $200, this full set

of FONDUST will give
you the opportunity to
try every colour of these
hybrid food colours that
are like gel powders.
They do not add any
liquid when colouring
your fondant and can
colour any food products
(except pure chocolate).
FONDUST provides
vibrant and dark colours
instantly and resists
colour fading.
www.chocolatsroxyrich.com
Worldwide
A Hamper from
A Set of 25 Natural
Flavours from
The lucky winner will receive a set
of 25 professional, natural flavours
from the Foodie Flavours
range. These carefully
crafted, high strength
natural flavours are
ideal for cooking,
baking, desserts and
more. Only a few
drops are needed of
these professional
flavours made in the
UK. All are suitable
for vegetarians and
vegans, gluten-free,
egg-free and dairy-free.
www.foodieflavours.com
UK only
*prize contents may vary from image
Renshaw are offering you the chance to win a hamper

packed full of great products to help you make the
best decorated cakes. The hamper will include a
variety of Ready to Roll Icing, Flower & Modelling
Paste, Marzipan, Royal Icing, Frostings and other
goodies, and the total prize is worth over 100!
www.renshawbaking.com
UK & USA
A Printing
System from
Fondant & Gum Paste

Decorating Set from
This essential 48-piece
set includes everything
you need to decorate
your cakes. It comes in
a convenient, durable
caddy designed with
specialised spaces that
keep tools protected,
organised and ready to
use.
Find Wilton Cake
Decorating UK on
Facebook
UK only
Win a PhotoFrost printer package that includes the

Canon Pixma MG6820 printer, a set of PhotoFrost
Edible Inks and the newest FlexFrost Edible Fabric
Icing Sheets that can be printed on, pleated, draped
or even used to make edible lace. PhotoFrost products
are top of the line FDA compliant and kosher
approved.
www.photofrost.com
Worldwide
MAGAZINE 17
10
A Cake Decorating
Goody Bag from
This Cake Dcor goody bag, worth 95, is filled

with everything you need to decorate amazing
cakes! The goodies include their Stripes
Frostings, Choco Writers, Cake Lace Kits, Cake
Artist Paints, Glitter Sprays, Writing Icing
Tubes, Sprinkles and Ready-to-Roll Icings and a
fabulous Cake Dcor apron!
www.mycakedecor.co.uk
UK only
11
Premium Fondant
from
Enter for your chance to win four (5lb) pails of

Satin Ice Fondant and four (2lb) pails of Satin
Ice Gum Paste in the colours of your choice!
Satin Ice is recognised the world over for its
premium quality, workability and taste. Satin
Ice satisfies the demands of the best cake
artists in the world.
www.satinice.com
Worldwide
14
Cake Lace Prize from
Win two full size Cake Lace mats, Crystal &

Victoriana (or any two of your choice), 200g
each of the Silver and Gold Pearlised Cake Lace
mixes, a Spreading Knife and silver Pump Push
Edible Glitter. This brilliant prize is from The
Cake Decorating Company.
Worldwide
18
MAGAZINE
12
Four Collections from
An American Innovation,
TruColor are dedicated
to providing a healthy
alternative to synthetic
ingredients with artificial
preservatives. Their State
of the Art Natural Food
Color powders are made
from fruits, vegetables,
roots, seeds and minerals
in unprecedented colour
strength and brilliance!
Enter to win four large
jar collections including
gel pastes and airbrush
colours, worth $140!
www.trucolor.org
Worldwide
13
Tools & Cutters

Bundle from
For this giveaway, FMM Sugarcraft

have brought together a selection
of their tools and
equipment. Perfect
if you are starting
out with cake
decorating or are
an experienced
cake decorator
looking to add to
your collection.
Included in this toolkit are favourites
such as the famous multi-ribbon tool,
impression mats and the ever popular
funky alphabet and numbers.
www.fmmsugarcraft.com
Worldwide
15
16
Christmas
Moulds
from
17
Two
Armature
Sets from
100 Voucher from
The lucky winner will win a 100 voucher

to spend online at Doric Cake Crafts,
whether youre a hobbyist or a professional
cake decorator! With a huge range of cake
decorating supplies from all the top brands,
youll be spoilt for choice from your complete
distributor of cake craft products!
FPC Sugarcraft wish everyone a Merry

Christmas with this set of 10 festive moulds,
worth 100! With over 300 designs, youll be
sure to find a mould for any occasion with FPC.
All of their moulds are designed and made by
hand in the UK from premium materials. No
tearing or splitting, odour or stickiness.
www.fpcsugarcraft.co.uk
UK only
*Free UK carriage on orders over 150. Overseas

carriage will be charged accordingly. Single transaction
only. Voucher valid until 30/06/17
www.doriccakecrafts.co.uk
Worldwide
18
Innovative Sugarworks new Armature

Sets are safe, durable, reusable and
interchangeable internal structures for
creating breathtaking, gravity-defying cakes.
Made of food-grade aluminium, these sets
allow you to build your cake with ease while
enjoying the peace of mind of knowing that
all your hardware was designed and tested
for use in food. The two Armature Sets in this
prize are together worth $160!
www.sugarworks.com
A Package of
Products from
Straight from
the heart of New
York City, the NY
Cake basket has
everything you
need to make and
style your own
designer shoes!
First is the Lisa
Mansour Stiletto
High Heel Shoe Kit as well as a cutter for
the sole of the heel! Also included is some
of NY Cakes personal favourites from the
Lisa Mansour Edible Bling Collection: the
Pearl Impression Mat, the Art Deco Jewels
mould, Flower Brooch mould and their
very popular Diamond Encrusted Bow
mould. All together worth $140!
www.nycake.com
USA
USA
19
Chocolate Making
Goodies from
This Christmas will be sweeter than ever with
Silikomart! Have fun working with chocolate
or creating sweet or savoury creations with all
the exclusive and 100% made in Italy tools and
moulds, for never-seen-before delights!
www.silikomart.com
Europe
MAGAZINE 19
20
21
Edible Printing
System from
ProGels & Food

Art Pens from
Highly concentrated,
only the smallest amount
of ProGel colour is
required to give a deep
rich colour to your
creations. The lucky prize
winner will receive a
full set of ProGels and a
range of Food Art Pens,
together worth 137!
With the development
of a specially formulated
food colour, Rainbow
Dust have produced a pen
that allows the ink to flow
through a standard 2.5mm nib, right
down to a 0.5mm nib, so fine you can
even use it for facial features on sugar
models!
An Icing Images Complete

Edible Printing System,
valued at $499! This includes
Icing Images vibrant, anti-clog
edible ink and Icing Images
Premium Flexible Icing
Sheets! In addition, worth
$249, the winner will enjoy
a lifetime subscription to
Icing Images iDesigns! This
program includes over 1700
different images all licensed
for edible printing. Create
borders, backgrounds and
accents to embellish your
sugar art. Overall worth
$748!
www.icingimages.com
Contiguous USA
Europe
22
Cake Stuff are

offering one winner
a hamper full of cake
decorating goodies
worth 100! Inside
will be sugarcraft
tools, cutters, cupcake
cases, icing colourings,
edibles, moulds and
sprinkles!
*pri
z
www.cake-stuff.com from iemcontents
age
UK only
24
23
A Hamper from
may
vary
Cassie Brown
Airbrush &
Goodies from
Win this collection of Cassie Brown goodies worth

a whopping 105.97! The airbrush and compressor
comes complete with its own storage carry bag, and
theyve added a colour creations kit and Cassies new
book, Airbrushing on Cakes. Everything you need to
get airbrushing like a pro!
20
www.shesto.co.uk
MAGAZINE
UK only
Kitchen
Accessories
from
dotcomgiftshop is the one stop shop

for all your baking needs. Their design
team has created a sumptuous collection
of bakeware including cupcake cases,
cake decorations, storage tins, kitchen
scales, aprons and oven gloves. One
lucky reader can win this gorgeous set
of kitchen storage accessories from their
Blue Tit range which look as delicious
as your home-baked treats. The set is
worth over 88!
www.dotcomgiftshop.com
UK & Ireland
Head to
Facebook.com/CakeMasters
every day from 1st-24th
December for your
chance to WIN!
You can enter for each and every day
if you wish, but please take note of the
locations each prize is available to in
the bottom corner of the days prize.
Royal Icing
Competition
Our Winner
Annie Relph, Scattercake
We asked you to send in your

cakes, cookies and cupcakes
that are decorated with Royal
Icing. From traditional techniques
to modern takes on this medium,
weve loved seeing all of your
entries. Renshaw and Editor of
Cake Masters Magazine, Rosie,
had a tough job deciding on the
top four and the overall winner,
but were really happy with our
choices. Thank you to everyone
who submitted a cake!
Congratulations to our winner,
Annie Relph of Scattercake, who
created this stunning seven tiered
cake, and the three runners up.
IN ASSOCIATION WITH
MAGAZINE 21
Royal Icing
Competition
Maggie Lam,
Grazie Cake and
Sugarcraft
Studio
22
MAGAZINE
IN ASSOCIATION WITH
Runners Up
Ketta Shimmin,
Flossie Pops
Cakery
Rocio Cuenca,
Little Wonderland
MAGAZINE 23
Spiced Brown Sugar and Clementine Stars
These crisp, spiced cookies with a hint of

tangy clementine are pretty baked as stars
but you can experiment with other shapes
hearts are cute too. Not only do they taste
delicious, they also make a perfect gift once
threaded with ribbons, boxed and presented
as if they were Christmas decorations.
Makes about 30
100g butter, softened and cubed

75g dark muscovado sugar
1 tsp golden syrup
1 egg, lightly beaten
200g plain flour, sifted
1 tsp baking powder
Grated zest of 1 clementine
2 tsp ground cinnamon
Generous pinch each of ground nutmeg,
allspice and cloves
TO DECORATE:
100g icing sugar
67 tsp lemon juice
Edible silver balls
Edible white glitter
Star shaped cookie cutters in assorted sizes
2 prepared baking sheets
24
MAGAZINE
1. Put the butter, sugar and golden syrup in an

electric mixer (or use a large mixing bowl and
an electric whisk) and mix until combined.
Add the beaten egg little by little, alternating
with a spoonful of flour, and still mixing.
Add the rest of the flour, the baking powder,
clementine zest and spices. Mix to combine.
2. Tip the dough onto a lightly floured work
surface and bring it together in a ball. Press
the ball into a disc, wrap in clingfilm and
refrigerate for at least 30 minutes.
they are ready, the dough will have risen

slightly and the edges will be tinged with
brown. Transfer to wire racks to cool.
6. To decorate, sift the icing sugar into a bowl

and stir in the lemon juice add it little by
little until you have a drizzling consistency.
Decorate each star with a little icing (you can
pipe it if you are feeling fancy). Finish with
edible silver balls and glitter and thread some
fine ribbon through the holes to finish.
3. Preheat the oven to 200C/Gas 6.
4. Halve the chilled dough and roll one half

out on the lightly floured work surface until
it is about 4mm thick. Cut out stars with the
cookie cutters and arrange the shapes on one
of the prepared baking sheets. Gently re-form
and re-roll the dough, then keep stamping out
stars. Use a cocktail stick to make a hole in the
top of each cookie.
5. Repeat with the other half of the dough.
Bake in the preheated oven for 810 minutes
for smaller stars (about 6cm) and 1214
minutes for larger stars (about 8.5cm). When
From Christmas Cookies to Make and Bake

Recipe: Sarah Randell, Photography: Kate
Whitaker
Festive Decorating
Ar
t is
ur
s
La
ce in White &
l
Go
t Paints in
o
ol
c
7
l
G
Ca
ak
e
it
t
ld
...Made Easy!
G
er
&
r
Spr
ay - in Silve
Make an impact with your cake decorating this

festive period with Cake Dcors Craft Range.
From delicate Cake Lace to sparkly Glitter Spray and
Bright Edible Cake Artist Paint, there is everything
you need to give your showstoppers the wow factor!
With Cake Dcor it couldnt be easier.
MAGAZINE 25
Hidden Ornament Cupcakes
Makes 12
1 batch Classic Vanilla Cake batter (see Basic
Recipes)
Red and green food colour pastes
60g (2oz) white chocolate or candy melts
24 mini peanut butter cups or Rolo Chewy
Caramels (little cups) (1cm diameter)
Long yellow sprinkles
Large gumballs in festive colours (4cm
diameter)
1 batch Vanilla Bean Buttercream (see Basic
Recipes)
1. Preheat the oven to 160C (320F). Coat the

top and bottom cavities of a non-stick 12-pop
round cake pop mould (24 sections in total)
with cooking spray.
2. Make the cake batter. Measure out half the
batter and set aside. Divide the remaining
batter evenly between two bowls. Colour one
bowl red and the other green.
3. Fill six cavities of the bottom section of the

cake pop mould with the green batter and fill
the remaining bottom six cavities with the red
batter. Each cake pop cavity should be filled to
just over full.
4. Close the mould and bake until the mixture

stops pushing out the breathing holes of the
cake pop mould, 8-12 minutes. Check first at
10 minutes, and then every minute thereafter.
Remove the baked balls from the mould and
place in the freezer for 20 minutes.
5. Once cooled and semi frozen, use a serrated

knife to cut a 5mm thick slice from the centre
of each ball, leaving you with two hemispheres
and the 5mm thick disk. Reassemble the balls,
matching the colours of the hemispheres, but
replacing the centre slice with the opposite
colour.
6. Melt the chocolate and place teaspoon
onto either side of each middle disk. Attach a
hemisphere to each side to create a completed
ornament.
7. Line 12 holes of a cupcake tin with paper
liners.
8. Place a teaspoon of the reserved cake batter

into the bottom of each of the cupcake liners.
Place a completed cake pop ornament into the
centre of each liner and press down to secure,
making sure the middle disc is horizontal and
level.
9. Place the rest of the batter into a piping bag

with no tip and pipe the batter first onto the
top of the ornament to add weight and then
around the outside of the ornament until the
liner is full.
10. Bake until the sides of the cupcakes spring

back when lightly touched, 10-13 minutes.
Immediately transfer to a wire rack to cool.
11. Meanwhile, make the mini ornaments:

Use a toothpick to make a small hole in the
base of each mini peanut butter cup, dip a
long sprinkle into a little melted chocolate,
and insert into the hole (this is the ornaments
handle). Take the gumballs and use a little
more melted chocolate to attach a peanut
butter cup to each gumball.
12. Make the buttercream and transfer to a
piping bag fitted with a plain tip. Pipe a high
swirl onto each cupcake and then top with a
mini ornament.
Sweet! Celebrations by Elise Strachan
(Murdoch Books, 20).
Photography by Lauren Bamford.
Basic Recipes
Classic Vanilla Cake
Vanilla Bean Buttercream
Makes one 20cm (8) cake about 7.5cm (3) high
Makes about 1kg
250g (9oz) salted butter, at room temperature

225g (1 cup plus 3 tbsp) caster sugar
3 extra-large eggs, at room temperature
vanilla bean pod (halved crosswise), split lengthwise, or 1
teaspoon vanilla extract
2 tbsp vegetable oil
260g (2 cups) plain flour, sifted
3 tsp baking powder
110ml ( cup) whole milk
225g (8oz) unsalted butter, at room temperature

vanilla bean, split lengthwise
650g (5 cups) icing sugar
1-2 tbsp whole milk
2. In a stand mixer with the whisk or paddle attachment, beat the

butter, sugar and eggs on high speed until light and fluffy, about 2
minutes.
3. Add 220g (1 cup) of the sugar and begin mixing on low speed to
combine, then beat on high speed for about 2 minutes.
1. Using an electric mixer, beat the butter on high speed for at least
5 minutes, until the butter has lightened in colour and is thoroughly
whipped.
1. Preheat the oven to 160C (320F). Grease, flour and line your tin.
2. Using the tip of a sharp knife, scrape the vanilla seeds into the
butter and beat to incorporate.
3. Using the tip of a sharp knife, scrape the seeds from the vanilla
bean into the mixer bowl. (Or add the vanilla extract, if using.) Add
the oil to the creamed mixture and combine.
4. Repeat this process a cup at a time until all the sugar has been
added. Add milk a dash at a time if the mixture becomes too thick
or dry. Scrape down the sides as needed and make sure no sugar is
visible.
4. In a small bowl, whisk together the flour and baking powder. Add
the flour mixture and milk to the creamed mixture and beat on high
speed until the flour is completely mixed, 30 seconds to 1 minute.
5. Scrape the batter into the tin and use an offset spatula to smooth
the top. Bake until a wooden skewer inserted into the centre of the
cake comes out clean, 40-45 minutes. Check after 30 minutes, and if
the top is browning too much, tent with foil.
6. Cool the cake in the tin for 15 minutes, then run a metal spatula
around the edge of the cake and turn out onto a wire rack to cool
completely.
26
MAGAZINE
5. The buttercream will last for

a month in the freezer, 2 weeks
in the fridge and 3 days at
room temperature.
TIP
This butter
cream can
be
tinted usin
g liquid, gel
or paste co
louring. Yo
u
may need
to reduce th
e
milk slightl
y to allow
for
additional
liquid if usi
ng
liquid colo
urs. Add co
lour
after thinn
ing with m
ilk.
MAGAZINE 27
Christmas Tree Surprise Cake

3 batches Classic Vanilla Cake batter (see Basic
Recipes)
Red and green food colouring
5cm (2) round cookie cutter
3 batches Vanilla Bean Buttercream (see Basic
Recipes)
20cm (8) cake board
About 3 handfuls assorted candies
140g (5oz) white chocolate or candy melts
About 20 Tic Tacs (a mixture of different
bright colours)
About 40 Peanut M&Ms
Small star cookie cutter
Lollipop stick or wooden skewer
Gold sanding sugar
thin crumb coat of buttercream all over the

outside of the cake. Set in the fridge for 30
minutes.
2. You have to bake three cakes, but bake them

one at a time, mixing up the batter only when
youre ready to bake. For two of the cakes,
tint the batter green. For the third cake, tint
the batter red. Bake each cake until the centre
springs back when lightly touched, about 3040 minutes.
13. Place the green buttercream into a piping

bag fitted with a #21 open star tip. Starting
at the top of the cake, pipe 2cm long strands
of buttercream in neat rows around the
entire cake, like layers of pine branches on a
Christmas tree.
1. Preheat the oven to 170C (350F). Grease

and flour a 23x33cm (9x13) cake tin. Line the
bottom with baking parchment.
3. Let the cake cool in the tin for 15 minutes,

then turn the cake out onto a wire rack to cool.
Chill in the fridge for 30 minutes so the cake
becomes firm.
4. Level the cakes.
5. Using plates, bowls, glasses or round cookie

cutters to trace around, cut the following:
From the two green cakes, cut out four rounds:
20cm, 15cm, 10cm, and 5cm. Then, from the
red cake, cut out four rounds: 18cm, 13cm,
7.5cm, and 2.5cm. Take the round cookie
cutter and cut a hole through the centres of
the 10cm, 13cm, 15cm, and 18cm layers. (Save
all the scraps for making Christmas coloured
cake pop dough!)
11. Meanwhile, make the Christmas lights.

Melt the white chocolate. Cut the coloured Tic
Tacs in half widthways. Use a toothpick dipped
in the melted chocolate to attach a Tic Tac to
the end of a peanut M&M of the same colour
(the M&M is the bulb and the Tic Tac is the
base). You will need about 40 of these.
12. To make the star for the top of the tree,
trace around a star cookie cutter onto
parchment. Pipe an outline of white melted
chocolate, then fill in the shape. Place a
lollipop stick in the centre and cover with
more melted chocolate. Sprinkle with sanding
sugar and let set at room temperature.
14. Once the cake is covered, place the red

buttercream into a piping bag fitted with a
#21 piping tip and pipe draping lines of tinsel
around the cake. Attach the coloured M&M
lights directly to the red buttercream. Work
quickly here, as it will start to form a crust,
which can make attaching the decorations
difficult.
15. Take the star and flip it over. Coat the back
with white melted chocolate and sprinkle with
sanding sugar. Allow to set. Insert the lollipop
stick into the centre of the top of the tree.
6. Make the buttercream. Measure out 1 cup

and tint it red. Tint the rest dark green.
7. Spread a little green buttercream on the
cake board, lay down the 20cm green cake
layer, and spread a layer of buttercream on
top.
8. Add the 18cm red layer and repeat, taking

care not to frost the inside edges of the centre
hole. Continue stacking and frosting gradually
smaller cake layers until you reach the 10cm
layer.
9. Fill the core of the tree with the sweets,
pressing down a little to compact the treats
inside. Frost the top of the 10cm layer and
continue stacking and frosting until all the
layers are stacked.
10. Once stacked, take a serrated knife and

gently carve away the sharp edges of the
layers to form a tall cone shape. Apply a very
28
MAGAZINE
Sweet! Celebrations by Elise Strachan (Murdoch

Books, 20). Photography by Lauren Bamford.
TIME SAVE
Make the lig

hts and
star ahead
of time and
store in a c
ontainer at
room tempe
rature for
up to 2 wee
ks.
MAGAZINE 29
Jolly Holly Wreaths
These decorated cookies are a rich

gingerbread baked with dark treacle and a
hint of cocoa. Thread festive ribbons through
them so that they can be tied around napkins
at the Christmas table.
Makes 1214
FOR THE CHOCOLATE GINGERBREAD:

2 tbsp golden syrup
2 tbsp dark treacle
1 egg yolk
200g plain flour, plus extra for rolling out
1 tsp baking powder
25g cocoa powder
2 tsp ground ginger
tsp ground cinnamon
Pinch of salt
75g unsalted butter, chilled and diced
75g dark brown soft sugar
50g ground almonds
TO DECORATE:
Royal Icing
Green and red food colouring paste
Edible green glitter
2 round fluted cookie cutters, 8cm and 3cm

Prepared baking sheets
Disposable piping bags
Small leaf shaped piping nozzle
30
MAGAZINE
1. Beat together the golden syrup, treacle and

egg yolk in a small bowl. Sift the flour, baking
powder, cocoa, spices and salt into a food
processor (or into a mixing bowl) and add
the butter. When the mixture starts to look
like sand and there are no lumps of butter,
add the sugar and almonds and pulse (or
mix with your fingers) again for 30 seconds
to incorporate. With the motor running, add
the egg yolk mixture and pulse (or mix with
a wooden spoon) until starting to clump
together. Tip the mixture out onto a lightly
floured surface and knead gently to bring
together into a smooth ball. Flatten into a
disc, wrap in clingfilm and chill for 12 hours.
Preheat the oven to 170C/Gas 3.
2. Lightly dust a clean, dry surface with flour

and roll the dough evenly to a thickness
of 23mm. Using the larger cookie cutter,
stamp out discs and arrange on the prepared
baking sheets, spacing the cookies apart. Use
the smaller cutter to stamp out discs from
the middle of each cookie. Gather the dough
scraps together, knead lightly, re-roll and
stamp out more cookies until all the dough has
been used up.
3. Bake the gingerbread in batches on the
middle shelf of the preheated oven for 1012
minutes or until firm and browned at the
edges. Allow the cookies to cool completely on

the baking sheets before icing.
4. Prepare the Royal Icing. Divide the icing

between three bowls. Tint two of the bowls
different shades of green. Thicken each one by
beating it vigorously for a minute or by adding
more icing sugar. Leave the remaining bowl of
icing white. Fill a disposable piping bag with
about four teaspoons of one green icing and
pipe an outline around the outside and inside
edges of each cookie. Allow to dry for at least
10 minutes. Flood the outlines with white
icing. Allow to dry for 20 minutes.
5. Fit a piping bag with the leaf nozzle and
fill with one shade of green icing. Pipe leaf
shapes over the white icing. Repeat with the
other shade of green icing until you have full,
leafy wreaths. Dust with edible glitter. Tint the
remaining white icing red, spoon into another
piping bag and pipe small holly berries among
the leaves. Allow the icing to set completely
before threading with ribbon.
Christmas Cookies to Make and Bake
(Ryland Peters & Small)
Jolly Holly Wreaths, Recipe: Annie Rigg,
Photography: Tara Fisher
ice
Pr
online orders using code:
CMCHRISTMAS
info@thecakedecoratingcompany.co.uk +44 (0)115 969 9800
Private Road No. 8, Colwick Industrial Estate, Nottingham, NG4 2JX
**not to be used in conjunction with any other offers, exclusions apply. Offer valid until 30.11.16
MAGAZINE 31
Here come
the girls!
Afternoon Tea
Travel - Taste - Try
A few years ago I indulged in
one of my first ever afternoon
teas at the Mad Hatter's Tea
at the Sanderson Hotel with
a lovely baker named Allison
Henry. A little while after,
Allison introduced me to Rosie
from Cake Masters Magazine.
Rosie had previously organised
'London Cake Crawls' and
Allison, an afternoon tea bus
tour with a fabulous group of
ladies. So this month, how lucky
was I to be invited to join some
of the original crawl crew for
afternoon tea in London, and
across from Buckingham Palace
no less!
Joined by the lovely Jenny Dorrian
Liu, Calli Hopper, Deborah Harwood,
Melinda Jackson, Helen Collier and
Allison Henry, we enjoyed The Royal
Afternoon Tea at The Rubens at the
Palace with views overlooking
the Royal Mews! The dcor in
The Rubens Palace Lounge is all
red and gold, velvety, olde worlde
elegance, and the afternoon tea was
quintessentially British. The menu
was playfully themed to match
32
MAGAZINE
royal dining trends throughout the

century, and even though Ive lived
in England for over 16 years now, I
learned a few things, such as:
Her Majesty The Queen seems to
love jam pennies
The red velvet cupcakes are
influenced by the House of Stuart
The chocolate biscuit cake is a
favourite of Princes William and
Harry
The rest of the menu was equally
regal, and delicious!
Finger Sandwiches
Coronation chicken bridge roll
Fillet of beef Castle of Mey,
horseradish cream
Arbroath Smokie, chive mayonnaise
Cucumber and cream cheese
Egg and cress
Freshly Baked Scones
Orange scented and plain scones
Jam penny
Served with a choice of:

Devonshire clotted cream,
homemade preserves and citrus curd
Homemade Pastries
Jen and Allison at afternoon tea
Plum posset, blood orange caviar

Orange mascarpone
Coronation tart, pistachio, raspberry
Cherry clair
Diamond chocolate biscuit cake,
chocolate mousse
Red velvet cupcake
The delicious treats, presented on
multiple cake stands for our table,
went down a treat! We somehow
managed to scoff down ALL of the
sandwiches, scones and pastries
despite chatting non-stop! Then,
we were all able to take home a few
sweet memories with The Rubens
fab (and free!) pick and mix candy
bar. What a great way to catch up
with old friends
For more information visit:

www.rubenshotel.com/food-anddrink/afternoon-tea
Photography: Jens Just Desserts
MAGAZINE 33
Out &
ABOUT
This feature tells you about our travels out and about, events around the world
and upcoming events!
This month we have

been to Cakeology in India
Cakekraft Indias premium show, Cakeology

2016 Cake Fest & Beyond took place at
Mumbais Bombay Exhibition Center from
16th-18th September and had more than
2,500 bakery and pastry professionals from
across India in attendance.
Spread over three days, Cakeology brought

everyday cake artists, sugar artists,
home bakers, chocolatiers, retail bakers,
professional pastry chefs and foodies to
celebrate the world of baking and the art of
cake craft. The show saw some of the most
talented artists and experts from India and the
United Kingdom demonstrating and teaching
various techniques and skills, with over 25
live demonstrations and three hands-on
workshops.
The show also included live and display
competitions with over 50 participants who
competed and won prizes under various
categories. The Floral Display category
was won by Bernadine Jojo Rego, the
Celebration Cake category went to Christina
Fernandes, and the top place in the live 3D
Structure category went to Nikita Gupte.
Congratulations to everyone who took part.
seen some amazing creations at OSSAS

2016
seen a wonderful 500th Anniversary

cake!
The Oklahoma State Sugar Art Show had a

MAD FOR METALLICS theme this year and
the cakes on display were stunning! Wedding
cakes entered in the Grand National needed
to be fabulous, romantic and innovative. An
image of the artists inspiration also needed to
be provided for the judges to see, which sets
this competition apart as each cakes display
was thoroughly planned by the competitors.
One of the UKs leading bakeware

manufacturers and a prize-winning army chef
teamed up to produce a special occasion cake
fit for royalty. Created by Sergeant Michael
Cottingham of the 2ndBattalion The Yorkshire
Regiment, the cake was commissioned by
the Royal Mail to commemorate its 500th
anniversary. It was cut by Their Royal
Highnesses, The Prince of Wales and The
Duchess of Cornwall, at a reception held at the
Merchant Taylors Hall in the City of London
on 6th September.
The Grand Prize went to Monica Munante

Legua for her incredible dress figure that
flowed down into a wedding cake and wore a
gold lace collar. It had outstanding detail and
an impressive overall effect. The first runner
up went to Jennifer Matsubara who created
another amazingly detailed cake, this time
with a mixture of square and round cakes
that featured a beautiful built up scene and
celebrated nature. Edith Hall took the second
runner up with her gold and rouge creation.
Third runner up went to Susan Trianos, fourth
was awarded to Dawn Parrott and fifth went
to Bryson Perkins for his palatial style cake. So
many amazing wedding cakes!
Cakeology will return to Mumbai next year, for

more information, visit: www.cakeology.in
34
MAGAZINE
Photo Credit: Shelly Guevara with Sweetflix
Decorated with a gold and red centred crown

representing the famous logo and flanked by
icing post boxes, the hexagonal fruit cake was
made using a tin specially made and donated
by Yorkshire manufacturing company, Invicta
Bakeware, who are renowned for supplying
finely crafted bespoke products to the food
industry. It took two weeks to produce - from
baking the cake to making and painting the
crown, side plaques and stamps.
After the reception, the Royal Mail celebration

cake was given to The Princes Trust Morgan
Stanley Centre in Poplar, East London, to be
enjoyed by the young people undertaking
Princes Trust programme activities there.
Sergeant Cottingham also declined to take
a fee for making the cake so the Royal Mail
gave a 500 donation on the day to ABF The
Soldiers Charity.

been watching Rosie Cake-Diva on The
Craft Channel
Love being creative? We do too! And
recently, friend of the magazine and cake
extraordinaire, Rosie Cake-Diva, has been
totally living the creative dream! Imagine
being immersed in all the things you have
always LOVED to do. Well that pretty much
sums up what its like for Rosie who now
works at The Craft Channel, a brand new TV
channel for all things creative.
Its a craft channel with a difference. It is the

artists who have the main input and lead
the show format with fabulous ideas and
interesting content. And the icing on the
cake? Rosies show, Rosies Crafty Kitchen, is
produced in association with Cake Masters
Magazine. Rosie gets to bring the pages of the
magazine to life with a little help from her
favourite artists and demonstrators.

The new show appeals to a diverse
audience, from the beginner to the seasoned
professional - so there really is something for
everyone. The Craft Channel is bursting with
experts and artists who LOVE being creative.
They just need you to grab a cuppa and pop in
and join them!
Rosies Crafty Kitchen is live every Thursday
at 1pm and 5pm on Freeview Channel 88, Sky
679 and Freesat 818. You can also watch live
online at www.thecraftchannel.tv
We are looking forward to

The Grand Appeals BIG Bake
IBE Hong Kong
Christmas
The Grand Appeal is asking budding bakers to

whip out their whisks and preheat their ovens
in aid of their sweet fundraising campaign:
Wallace & Gromits BIG Bake! Whether you
are a beginner baker or a pastry pro, sick
children and their families knead you to
raise some dough with a brilliant bake sale.
Anyone can take part and you can hold your
BIG Bake at any time throughout the year,
with free fundraising packs available at www.
BIGBake.org. The money raised will support
Grand Appeals 1.5million Home from Home
Appeal, to fund new family accommodation at
Bristol Childrens Hospital.
To sign up for your free BIG Bake fundraising

pack, visit www.bigbake.org. For more
information about The Grand Appeal, visit
www.grandappeal.org.uk.
Hong Kong International Bakery Expo is an

annual international trade show for
professionals held from 1st3rd December
at the Hong Kong Convention and Exhibition
Centre. Western styles of bakery, pastry,
confectionery, coffee and related packaging
and equipment will be showcased. With
the highlight of art and training, this year
brings the competitions across several
categories, from Wedding Cakes Competition
to Showpieces. Live demonstrations and
hands-on workshops hosted by international
masters will inspire others to express their
passion through edible elements and enhance
the development of industry. Cake Masters
Magazine will have a stand at the show and we
look forward to seeing you there!
Our Christmas list this year has been extended

to a Christmas baking and decorating list!
Were thinking of all the edible gifts we can
make gingerbread iced biscuits, mini fruit
cakes, fudge, and all of the showstopper cake
designs that could make the centrepiece to our
Christmas day table. Weve been dousing our
Christmas cake with brandy, making stained
glass cookies for our tree and working out
what to treat Father Christmas to year. The
festive time of year is perfect for sharing and
wed love to see what youre creating for your
friends and family. Make sure you share your
creations with us on Facebook, Twitter and
Instagram!
For more information and to book tickets, visit:

www.HKBakeryExpo.com
MAGAZINE 35
Tutorial
Sparkling
Poinsettia
By Victoria Napier,
Cake Dcor
Victoria has worked for Cake Dcor

for two years within their NPD
team. As well as helping to develop
fantastic products, Victoria also
makes beautiful cake creations.
In this Poinsettia and Holly Cake
tutorial, Victoria shows you how
to use Cake Dcors Cake Artist
Paint, Glitter Spray and Ready to
Roll Icing to create this Christmas
showstopper.
Difficulty Rating
Equipment Required
6 round, deep cake
8 round, deep cake
10 round, deep cake
Cake Dcor White Ready to Roll Icing
Cake Dcor Red Ready to Roll Icing
Cake Dcor Gold Glitter Spray
Cake Dcor Gold Cake Artist Paint
Cake Dcor Rose Red Cake Artist Paint
Cake Dcor Green Cake Artist Paint
250g red modelling paste
Modelling tools
Leaf impressions
Poinsettia cutter set
Holly leaf cutter
Flower former
Large rolling pin
Work board
36
MAGAZINE
Step 1.
Roll the white and red icing into four long
thin strips using your hands and twist
together until you have one long shape.
6a
6b
10
11
Step 2.
Twist the combined icing into the shape
of a pretzel and press together to create
a square. Sprinkle icing sugar on top of
the work surface and use the large rolling
pin to thinly roll it out. Cover the 10 cake
with the marbled icing and smooth before
cutting off any excess around the edges.
Step 3.
Cover the 8 cake with white icing. Use
the Green Cake Artist Paint to neatly paint
holly leaves on the upper half of the cake.
Use the Rose Red Cake Artist Paint to add
berries. Carefully place this cake on top of
the 10 cake.
Step 4.
Cover the 6 cake with white icing. Use the
Gold Cake Artist Paint to paint the whole
cake gold. Leave to set for 30 minutes.
Step 5.
Once the paint has dried, use the Gold
Glitter Spray to add a sparkling layer. Hold
the spray approximately 10cm away from
the cake and press down on the pump.
Repeat until you achieve the desired effect.
Place in the centre of the 8 cake.
Steps 6a & b.
Thinly roll out white icing and cut out
holly leaf shapes with the cutter. Use the
Green Cake Artist Paint to paint the holly
leaves and leave to dry for 30 minutes. Roll
a number of pea sized balls of red icing
for the berries and paint with the Rose
Red Cake Artist Paint. Leave to dry for 30
minutes.
Step 7.
Use a dab of water and press down with
your finger to secure the iced holly leaves
and berries to the cake. Add holly and
berries to the bottom edge of each tier and
leave to dry for a few minutes.
Step 8.
Thinly roll out the red modelling paste and
use the poinsettia cutters to create the
bracts. Cut out a selection of sizes to create
the layers of the flower.
Step 9.
Use a ball tool to smooth out and soften
the edges of the bracts, before pressing
down with the leaf impression moulds to
create a veining effect.
Step 10.
Individually place the poinsettia bracts
in the flower former bowl and use a dab
of water to secure them together. Start
with a layer of the largest leaves and then
gradually use smaller sizes to create the
layered effect.
Step 11.
Roll a few pea sized balls of white icing to
add to the centre of the poinsettia and
attach these with water. Use the Gold
Cake Artist Paint to paint these gold and
add a glistening gold layer to the centre
of the flower with Gold Glitter Spray. The
poinsettias should now be rigid enough
to stand on top of the cake, but if not, use
a small piece of sugarpaste to hold the
flower in place.
Cake Dcor products are available at Asda,

Sainsburys and Morrisons.
For more information, visit:
www.mycakedecor.co.uk
MAGAZINE 37
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MAGAZINE
.1."
Santa
Cookies
Tutorial
By Laurie Thompson
& Jeanette Durham
Laurie and Jeanette are sisters and

self-taught cookie artists that have
been decorating cookies together since
they were children. In 2009, Laurie and
Jeanette launched their own designer
sugar cookie business in Bountiful,
Utah. Their artistic skill and amazing
custom cookie designs have helped build
a successful business. In addition to
creating custom designer sugar cookies,
Laurie and Jeanette also teach cookie
decorating classes at Orson Gygi in Salt
Lake City, Utah. Their cookies have won
multiple awards from the Sugar Show of
past CookieCon events. Combining their
talents, they decorate using a variety
of techniques, their favourite of which
is airbrushing! The airbrush is such an
essential tool in their cookie kitchen. It
adds a unique element to their cookie
designs and a signature style that their
cookies are well-known for.
Difficulty Rating
Equipment Required
Wax paper
Gel colours: white, red, green
and peach
Airbrush colours: black, brown
and soft pink
Small red nonpareils
Small black nonpareils
Large white sugar pearls
Disco Dust in gold iridescent
Royal icing (piping consistency):
red, white and green
Royal icing (flood consistency):
red, white and peach
Squeeze bottles for flood icing
Piping bags with couplers and
bag clips/ties
No.1.5 or No.2 round tip for red
and white piping bags
No.349 Wilton tip for green
piping bag
No.12 Wilton tip (used later for
hat details)
Scribe tool or toothpick
Food marker pen in brown
Tweezers
Fine tip paintbrush
Airbrush
Santa head cookie cutter
Santa head cookies
MAGAZINE 39
Steps 1a-d.
Start by tracing around the Santa cookie
cutter and sketching a quick design of his
face and details. Trace around the cutter a
second time and draw lines to separate the
sections of his beard, face and hat.
1a
1b
Use scissors to cut the hat and beard

sections out and use them as a stencil to
trace on the cookie with a food marker. Use
these stencils to repeat this step on each of
the cookies.
4
1c
TIP: TRANSFERS
Royal icing transfers can
be fragile so we always
recommend making a few
extra. Set the transfers aside
and allow to completely dry
(approximately 4-5 hours
drying times vary depending
on humidity). Leave transfers
attached to the wax paper
until you are ready to add
them to the cookies.
Steps 2a-c.
Create royal icing transfers. Cut a sheet
of wax paper and place over your Santa
sketch on a flat surface. We like to use the
back side of a baking sheet so transfers can
be easily moved without damaging them.
Using the bottled peach flood and your
sketch as a template, trace and fill Santas
nose. Continue to reposition your sketch
under the wax paper until youve made
enough noses for each of the cookies.
1d
2a
2b
2c
3a
3b
3c
3d
To create the holly for Santas hat, cut

another sheet of wax paper to fit over
the back of another baking sheet or other
flat surface. Using the green piping icing
with the Wilton No.349 tip, pipe three
connecting leaves. Pipe a second row
of leaves creating a V shape. With the
tweezers, place three small red nonpareils
at the base of the holly leaves. Repeat until
you have enough for each cookie.
Steps 3a-d.
Use the red piping icing to outline Santas
hat and the white piping to outline his
beard. Fill the hat in with red flood. Using
the scribe tool or toothpick, quickly pop
any air bubbles and smooth out the royal
icing.
Repeat these steps on all of the cookies.
Allow the cookies to dry for 30 minutes
(the icing will not be dry all the way
through but the surface will be dry
enough to move to the next step).
Add brown airbrush colour to the airbrush
and shade around the edges of Santas hat.
If you do not have an airbrush, skip this
step. Flood Santas face with the peach
icing. Using the tweezers, place two small
black nonpareils for Santas eyes. Set the
cookies aside to dry for 30 minutes.
40
MAGAZINE
Steps 4a & b.
Rinse the brown colour from the airbrush
and add soft pink airbrush colour. Lightly
spray the top edge of the nose transfers
and Santas cheeks. Leaving the transfers
attached to the wax paper makes it much
easier to airbrush them.
4a
4b
5a
4
5b
6a
6b
6c
7a
7b
7c
TIP: TRANSFERS
Santas nose and cheeks can be
brushed with pink petal dust
in place of the airbrush for this
step. However, the icing will
need to be completely dry first.
Steps 5a & b.
Fill Santas beard with white flood icing.
Quickly pop any air bubbles and smooth
out the icing. While it is still wet, sprinkle
the surface with gold iridescent Disco Dust.
Steps 6a-c.
Remove the nose and holly transfers from
the wax paper. Using the #12 Wilton tip
and the white piping icing, make a zigzag
pattern covering where the red hat and
peach face connect. While the brim of the
hat is still wet, use the tweezers to carefully
place a holly transfer as shown.
Next, pipe a swirl with the white piping
to add the ball to Santas hat. Use the
tweezers to place the large sugar pearl
in the centre. Create Santas moustache
with the white flood and glitter with gold
iridescent Disco Dust. Carefully place a
nose transfer at the top of the moustache
while the white flood is still wet. Gently
press the nose down with a toothpick to
secure it in place. Allow the cookies to dry
for 30 minutes before proceeding.
Steps 7a-c.
Use the original #1.5 or #2 tip to pipe the
details on Santas beard and moustache
with the white piping. Dip the end of a
toothpick in the white flood and gently
touch it to the centre of Santas pink
cheeks to add a highlight. Santas eyebrows
are painted on with a fine tip paintbrush
and a small amount of the black airbrush
colour. A fine tip food writer marker can be
used for this step if preferred.
Allow the cookies to dry overnight (at
least 12 hours) before placing in an airtight
container or bag.
MAGAZINE 41
Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews
Ask the Expert

Cake Conundrums and Decorating Dilemmas!
Karen Keaney
Karen Keaney is a multi award-winning cake
designer and the owner of Roses and Bows
Cakery based in Ireland. She teaches classes
all over the world and in her online school,
www.vimeo.com/cakeschool. Winning 14
gold medals in the last two years, she loves
to compete and was recently named as one of
the Top 10 Cake Artists in the World at The
New York Cake Show.
Facial Proportions
Q: What are your tips for sculpting faces on to
scale cakes?
A: I usually sketch out what Im going to
sculpt on paper and pin it to a dummy cake so I
can judge the size etc. I also use a calliper to get
the spacing right.
Modelling Chocolate
Q: Id like to try working with modelling
chocolate, whats your advice for a newbie?
A: Modelling chocolate is a great material
to use when sculpting, theres no drying time
and its really good at holding its own weight.
Try to work in a cool room and if you feel the
chocolate is getting too warm to work with,
pop it in the refrigerator for a few minutes to
cool down. You can also dust your hands and
work surface with cornflour.
Chalkboard
Q: How do you create a chalkboard effect on
cakes?
A: I cover my cake with black sugarpaste
and use white petal dust mixed with vodka or
lemon extract to create a chalk paint. If I want a
dusty look to my cake, I will dry brush the petal
dust onto the cake.
42
MAGAZINE
Texture Techniques
Q: How can I achieve more realistic textures
for animals?
A: There are so many ways to create textures.
The first thing to do is study the animal; if its
coarse skin, like on my warthog cake, I would
use scrunched up tin foil pressed into the
sugarpaste. Good texturing usually takes quite
a bit of time so dont rush it. Also try to layer
colours, just one solid block of colour and you
lose the texture youve created.
Folds and Frills

Q: What is the best way to create folds and
movement in clothes on cakes?
A: For clothes, I tend to use gum paste or a
mix of gum paste and sugarpaste, or even add
some CMC to my sugarpaste just something
to strengthen it so it will hold its shape. Look
at images online of how fabric folds and wraps
around the body, always use a reference.
Shading in the right places can also really
enhance folds.
Shading Preference
Q: If you could choose one technique for
shading, which would you recommend and
why?
A: Airbrushing! Its one of my favourite things
to do. It can add another dimension to a cake
and really make it come to life! It can be tricky
to get the balance right, you never want it to
look as if its been airbrushed, so be subtle.
Timing Task
Q: How do you plan timings for large cakes
with lots of detail or elements?
A: I always make as much of the decoration
as possible in advance. As soon as I get the
order, I will space it out in my diary. If I have
a gap and a quieter week, I can work on
decorations so that in those crazy weeks, Im
not under so much pressure.
Ribbon Decisions
Q: How do you decide on ribbon colour and
placement on the tiers?
A: Like most cake designers, I have a vast
collection of ribbon - this can be a bad thing!
Too much choice! Its a trial and error process.
I will hold the ribbon to the cake and stand
back to see if it works, if it doesnt, then I will
change it.
Design Balance
Q: How do you balance the amount of
decorations on a large tiered cake?
A: I usually finish my cake then photograph
it, somehow this gives me a different
perspective on it. A cake can have too much or
not enough decoration and when I look at the
photograph, it is usually more obvious.
Competition Tips
Q: What is your top tip for cake competitions?
A: Read the rules, then read them again,
and one more time for luck! Pace yourself,
start a week before you think you need
to. Photograph the process and let your
imagination run wild; thats the best part
of competing. Make something you love not
something you think the judges will love.
Crossword Competition!
Fill in this Christmas crossword for your
chance to win a Cake Dcor goody bundle,
worth 100!
!
N
I
W
Across
1. Sleigh riding gift giver (5,5)
5. Red nosed mammal
6. Santas helpers
7. A gift from a wise man
9. Often decorated with a carrot
11. A kissing plant
12. The day after
13. A red flower
Email your completed crossword

to content@cakemasters.co.uk
Closing Date: 30th November
Down
1. Round green vegetables
2. A Christmas carol
3. Items given to each other
4. Countdown to Christmas
8. Prickly green leaves
10. Christmas baked pies
Types of Gingerbread
Lebkuchen is a traditional German

baked Christmas treat very similar
to gingerbread. The ingredients
include honey, spices and nuts.
There are three types plus a harder
variety that is used for decorative
shapes given as gifts:
Gingerbread Men date from

the 16th century, with the first
documented instance of figure
shaped gingerbread biscuits
at the court of Elizabeth I.
Decorate this classic with icing,
candies and chocolate!
Braune Lebkuchen refers

to all lebkuchen dough
made with honey or syrup
and baked without a wafer
base. For every two parts
of flour, at least one part of
sugar should be used.
Feine Oblaten Lebkuchen
or Wafer Lebkuchen
contains at least 12.5%
almonds or walnuts and is
baked with a wafer base.
Honiglebkuchen or
Honey Gingerbread is
one of the oldest types of
gingerbread, made with
honey and the finest spices.
Also known as
gingerbread, Ginger
Cake is a moist loaf
cake with the same
flavours as the biscuit,
including ginger, cloves,
nutmeg and cinnamon.
We like to bake ours in
a Christmas tree cake
tin during the festive
season!
A strong gingerbread is
needed to create a sturdy
structure for a Gingerbread
House. Cut out your pieces
from the biscuit dough, bake,
then stick together with royal
icing or caramel.
In Switzerland,
a gingerbread
confection known
as a Biber is a 2cm
thick rectangular
gingerbread cake
with a marzipan
filling. It is often
adorned with
traditional images.
In the small Lake District

village, Sarah Nelson
invented Grasmere
Gingerbread in 1854. A
unique spicy-sweet cross
between a biscuit and a
cake, tourists from all over
the world still visit this shop
where it is made.
Reference to gingerbread makers

was first mentioned in Russia in 1568
with the traditional Pryaniki, which is
derived from the old Russian word for
pepper. It is made with rye flour.
MAGAZINE 43
Book & Tutorial Reviews

Aimees Perfect Bakes
Aimee Twigger
16.99
Murdoch Books
Cakes, Bakes & Biscuits

National Trust
9.99
National Trust Books (Pavilion Books)
Back with her second book, the popular

blogger, Aimee, has filled this title with 50
original sweet and savoury baking recipes
that will have your mouth watering and your
fingers itching to grab the nearest mixing
bowl. Theres sections on Cakes, Sweet Bakes
and Savoury Bakes, with a lot of variety and
some interesting ideas. Perfect for Christmas,
Aimee has also included a Little Gifts section
we love the sound of Pomegranate, Pistachio
and Lemon Biscotti!
Celebrating the time-honoured tradition of

settling down with a freshly brewed tea and
a slice of the finest homemade cake, we cant
think of anyone better to take us through
classic bakes and cakes than the National
Trust. Beautifully presented, with delicious
images and traditionally decorated chapter
pages, this book features over 100 recipes.
From regional classics, such as Bath Buns or
Banbury Cakes, to crowd pleasers, including
Custard Creams. We particularly like the
additional sections on basic recipes and tips
for successful baking!
Try It! Cake Decorating

9.99
DK
A brilliant guide for beginner cake decorators,
Try It! Cake Decorating takes you through all
of the basic techniques of sugarcraft and offers
some beginners projects to put those skills
into practice. All of the information is clearly
laid out and explained in detail. Starting
with tools and recipes, the book explains
everything from the types of sugarpaste and
how to pipe with different mediums of icing,
to using tools and to how to model characters
and flowers. It is the sort of bible book you
will just keep going back to.
Santa's in Town Christmas Cake

Yeners Way
$34.95
Yernersway.com
Sleeping Mouse Christmas Cake Tutorial

The Designer Cake Company
4.50
Facebook.com/thedesignercakecompany
This brilliant gravity-defying cake is one of the many fabulous

video tutorials by Yeners Way. Its divided into two parts, with a
total of almost three hours of video instruction! Learning from
the master, Serdar Yener shares so much information with you
and explains every step of making this cake in great detail. The
lessons cover every aspect of the design from building the town
on the cake to assembling the flying sleigh. In addition, Yeners
Way provide downloadable blueprints for the cake, sleigh, Santa
and reindeer, as well as a 360 view so you can look at the cake
from any angle!
Such a cute Christmas cake! In this PDF tutorial from The

Designer Cake Company, all of the processes for creating this
cake are broken down into simple steps over 37 pages. Each step
is accompanied by an image and is clearly described. It takes
you through how to model the mouse, creating his character
and expression, as well as all the little decorations around him,
including mini mince pies and crackers. The tutorial also shows
you how to carve and decorate the cake in the tree stump style.
From modelling to texturing a cake, theres lots of techniques to
be learnt in this tutorial.
Join us every Friday for #FreebieFriday for your chance to WIN books,
44
MAGAZINE
tutorials
and
lots of other goodies! Head to Facebook.com/cakemasters
Cake Hack
Shortcuts, tips and tricks to help

you in the kitchen!
Struggle with freehand piping? Go back to school and use the simple dot-to-dot method
to pipe beautifully scribed messages on your cakes!
2. Use a toothpick to pierce dots in the

sugarpaste in the shape of the writing.
1. Print out the text in a font you like and

place it on top of your cake.
3. Follow the dots, ensuring you cover

them, to pipe your message in royal
icing or buttercream.
Product Review!
FMM Sugarcraft Mummy and Baby Penguin Cutter Set
Containing one large penguin cutter and

one small penguin cutter, plus two strips of
accompanying decoration items, this cutter
set from FMM Sugarcraft can be used to
create a variety of cute characters for your
cakes.
In addition to all the shapes needed to create

these mummy and baby penguins, the strips
include a scarf and a wooly hat which add
a lovely, wintery touch to the cute style.
We created both some penguins and some
other characters as suggested by FMM, and
were really impressed at the versatility of a
seemingly simple product.
We used modelling paste to create the

characters, starting with the body as the
base and then building up the layers of
detail with the decorations strip. As with all
of FMM Sugarcrafts products, we expected
high quality and were not disappointed. The
cutters gave really clean cuts with no fraying
edges on the paste. They are also really simple

to use as you just press the cutter down on
the paste, slide it backwards and forwards to
get a good cut and pop the piece out.
We found that most of the pieces came out of

the cutter straight after lifting it up, but for
the odd one that didnt, we simply pushed
them out with a brush or tapped them out. If
you hold the cutter strip around the middle
then slightly bend up the end, releasing it so it
taps the work surface will persuade any small
cut pieces to come out.
We liked how the strips of decorations

meant that we could play around with the
expressions and movement of the characters.
As they are all individual pieces, you can
decide whether to have the penguin wings
tucked close into its body or flapping out, and
which direction youd like the character to be
looking.
For our additional characters, we created a

snowman by changing the base to white and
missing out the feet and beak, and a little
robin with some colour alterations. These four
characters in large and small form are a great
combination for a Christmas cake, but were
also excited to try chicks in yellow, and maybe
a blue tit once Spring arrives!
Another benefit of FMM Sugarcrafts cutters is

that they include detailed instructions on the
back of the pack. It is easy to follow the steps
and create some lovely cake decorations. Plus,
have a look at their YouTube channel for some
handy how to videos.
For more
information,
visit:
www.fmmsugarcraft.co.uk
MAGAZINE 45
SPONSOR SPOTLIGHT
For 2016, Satin Ice are sponsoring

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MAGAZINE
Winter
Woodland
Step-by-step
guide to making
fir, pine cones
and roses
Tutorial
Use your
airbrush to
make this
winter scene
Create bark
texture with a
mould and use
royal icing for
snow
MAGAZINE 47
Winter
Woodland
Tutorial
By Marianne Bartuccelli,
Tastefully Yours Cake Art
Equipment Required
6 round cake x 5
high
8 round cake x 8
high
10 round cake x 3
high
12 cake drum
White fondant
White gum paste
Royal icing
Airbrush
Airbrush colours:
super black, sky blue,
chocolate brown
Gel colours: forest
green, chocolate
brown, white
Petal dust: sage
green, dark green,
grey, brown
Rose spirit
Pearl white lustre
dust
Snow dust/mystical
48
sparkle glitter
Rolkem Silver lustre
dust
Sugar glue
Crisco vegetable
shortening
Cornflour
Rose cutter set: 2,
1, 1
Daisy cutter set: 1,
1,
Leaf cutter
Bark mould
Nut mould
Raspberry mould
Rose petal veiner
Leaf veiner
Floral tape: brown,
green
Florist wire: 20, 24,
26, 30 gauge
Groove board
Ball tool
Small CelPin
MAGAZINE
Chisel tool
Scooped dresden tool
Pointed dresden tool
Piping bag
No.1 piping tube
Low tack tape
Small scissors
Assorted brushes
Craft knife
Rounded wooden tool
Wire cutters
Pliers
Bumpy foam
Aluminium foil
Glue stick
Black ribbon: 9mm,
6mm
Skewers
Greaseproof paper
Cake steamer
Pasta machine
(optional)
Marianne is from Melbourne, Australia.

Her story is not unique, but her cakes
are. She has always been at home in the
kitchen and sweet treats are her favourite
thing to make and eat! She is a qualified
graphic designer by trade but left work to
start a family. After being very involved in
her local school and church when her girls
were growing up, she decided she needed
to do something for herself. Thats when
the cake decorating bug bit her hard!
She found it quite challenging at first but
slowly got better and grew in confidence.
Marianne started her Facebook page less
than three years ago after entering a local
cake competition and doing quite well.
She loves the sheer joy cakes can bring to
others. She is passionate about great design
and telling a story. She bakes all of her cakes
from scratch and gives 110% to make every
cake perfect.
Difficulty Rating
For the Pine Needles:

Steps 1a-c.
Mix up some sage coloured royal icing
using forest green, white and a touch of
chocolate brown gel colour. Cut 2 lengths
of 30 gauge green florist wire. Transfer the
icing to a small deep cup so it is easier to
dip the wires. Dip the wire into the icing to
the desired length and gently wipe off the
tip on the edge of the cup as you come out.
Place upright in a polystyrene block to dry.
You will need lots I made over 300! You
will need about 1 long ones for the base
of the tree, ranging up to small ones at
the top. Leave to dry overnight.
1a
1b
3
1c
4
2a
2b
2c
2d
4a
5a
Steps 2a-d.
Gather up groups of 5-8 needles and tape
together with half width brown florist tape.
You will need to make a small forest! Using
a mix of sage green and dark green petal
dust, colour each set of needles. Steam
to set the dust. Start grouping some sets
into a spray. Trim the stems very short in
preparation for inserting into the tree base.
Step 3.
Leave some spare single needles to fill in
any gaps at the end.
For the Pinecones:

Steps 4a & b.
Roll out a teardrop shape of brown gum
paste and insert a hooked 22 gauge wire
with a bit of sugar glue. Make three cuts on
the outside bulb of the teardrop and snip
the centre in half. Leave to dry for a few
hours.
Steps 5a-d.
Roll out some gum paste, I used the
thickest setting on my pasta machine. Cut
out two daisies in each size of plunger
cutter. Push in the outer tips of the petal
to flatten the edges. Using the scooped
dresden tool, stretch out the centre a little.
Then using a pointed dresden tool, hollow
the centre of each petal.
4b
5b
5d
5c
MAGAZINE 49
Steps 6a-e.
Brush the base of the centre with sugar
glue and insert the smallest prepared petal
set. Push up gently. Roll a small sausage
shape, this will be the spacer. Glue in place.
Trim off excess if needed.
6a
6b
6c
6e
6d
Steps 7a-c.
Attach the next set of petals prepared the
same way. Apply another spacer. Attach the
last two prepared petals and hang upside
down to dry overnight. Mix up some
different shades of brown petal dust to
dust the dry cone. When using petal dust,
I always lay out a sheet of greaseproof
paper. That way, at the end, I can simply
fold one end of the paper and pour the
leftover dust into a small container to be
used again.
Step 8.
Tape the stems with brown width floral
tape.
7a
7b
7c
9a
For the Roses:

Steps 9a & b.
Roll out some white gum paste to a
teardrop shape and insert a hooked taped
20 gauge wire dipped in sugar glue. Make
sure the base is firmly attached and leave
to dry overnight.
Steps 10a-c.
First, use a rose cutter that is the same size
as the cone. Cut out three petals and thin
out the edges with a ball tool. Place each
petal into the double sided veiner.
9b
10a
10c
10b
Steps 11a & b.

Apple glue in a V shape at the base of the
two petals and over of the stretched
horizontal petal that will go on first. Wrap
the long horizontal petal tightly around the
cone. The bud should be vertical.
50
MAGAZINE
11a
11b
Steps 12a-c.
Attach the next two petals interlocking
them. Cut out and vein three more of the
same sized petals and attach.
12a
12c
12b
Steps 13a & b.

Cut four petals using the next size cutter
and drape the top of each petal over a
plastic spoon. Leave to dry until it holds
its shape. Prepare five more the same way
using the largest cutter.
13a
14a
13b
Steps 14a & b.
Brush a V of sugar glue at the base and
apply the set of four petals. Try to keep the
shape of the flower open if you can.
14b
15
16
17
18
19a
19b
20
Step 15.
Attach the set of five petals. Place in a tall
glass supported with some aluminium foil.
Leave to dry overnight.
Step 16.
Using a soft brush, apply some pearl lustre
dust.
Step 17.
Lay out a sheet of greaseproof paper. Apply
some sugar glue to the edges of each rose
petal. Holding the rose sideways, shake the
glitter over the glued areas. Hold the rose
upside down and shake off the excess. Fold
the paper and tip the leftover glitter back
into the container.
For the Gumnuts:

Step 18.
Roll a ball of white gum paste and push
into the mould. Insert a hooked 20 gauge
wire dipped in a bit of sugar glue. Place
in the freezer for 10 minutes to firm up
before removing from the mould. Stand in
some polystyrene to dry overnight.
For the Berries:
Step 19a-c.
Roll out varying sizes of white gum paste
into small balls. Dip a 26 gauge wire into
sugar glue and remove the excess before
inserting the wire into the berry. Turn
upright and insert into polystyrene to dry
overnight.
Step 20.
Mix up silver lustre dust with some rose
spirit and paint the berries and gumnuts.
19c
MAGAZINE 51
For the Leaves:

Step 21.
Colour some white gum paste a sage
colour using forest green with a little bit of
chocolate brown gel colour. Roll out on a
groove board and cut out a leaf.
21
22a
22b
23a
23b
24a
24b
25
26a
26b
26c
27a
Steps 22a & b.

Insert a 26 gauge wire dipped in a bit
of sugar glue. Place in the double sided
veiner. Lay on some bumpy foam to dry
overnight.
Steps 23a & b.

Mix up some sage green and dark green
petal dust. Apply over both sides of the leaf
with a soft brush. Steam to set the dust.
For the Cakes:

Steps 24a & b.
Cover the cakes with white fondant. Try
to achieve nice sharp edges. Stack the top
and middle tier using royal icing to adhere
them. Pipe some around the edges to fill in
any gaps. Leave to dry.
For the Base Tier:

Step 25.
Attach the base tier with royal icing to the
cake drum. Roll a strip of white fondant to
cover the board.
Steps 26a-c.
Roll out a thick piece of white fondant.
Press the fondant firmly into the mould.
Cut out panels 3 high to fit the cake. Cut
jagged edges to blend the seams more
easily.
Steps 27a-c.
Mix up a medium brown colour and set
up the airbrush. Lay out old sheets or
newspaper to protect surfaces. The area
should be well ventilated (I always airbrush
outside). After a light coat of brown, apply
areas of grey. Add some chocolate brown
to the cup and spray, then a small amount
of black.
52
MAGAZINE
27b
27c
28a
Steps 28a & b.
Using a damp paper towel, gently rub the
surface to remove some of the paint. The
base tier should look something like the
image.
28b
29a
29b
30
Steps 31a & b.

Wrap a collar of greaseproof paper around
the cake. Draw where you would like the
mountains to be. Mark the church cross.
Remove the collar and cut out the lower
section to create the mask. Attach the
mask to the cake.
31a
31b
Steps 32a-c.
Draw the Star of Bethlehem. Cut it out
from low tack tape. Position on the top tier.
32a
32b
For the Middle Tier:

Steps 29a & b.
Print out a scene you like and trace it onto
some greaseproof paper with a pencil in
reverse. Turn the tracing over and position
onto the cake. Using a rounded wooden
tool, rub over the tracing to leave an
imprint.
Step 30.
With black airbrush, paint the scene with a
fine brush.
MAGAZINE 53
32c
33
34a
34b
34c
35b
Step 33.
I like to airbrush first in small sections.
Using the piece you cut off, begin
airbrushing the hills in black below the
mask. The hills are darker at the top and
fade down.
Steps 34a-c.
Begin airbrushing the masked panel. Using
a lower pressure gives you more control.
Keep building up the landscape with the
masking and spraying. Be careful not to go
too dark.
Steps 35a-c.
Rinse out the airbrush and fill with the
sky blue colour. Increase the pressure to
achieve an even coverage. Apply a light
coat. Gradually build up to a stronger
colour towards the top of the cake.
Continue spraying up to the top tier,
gradually adding more black to the blue
paint in the cup.
35a
35c
36
Step 36.
Rinse out the cup and fill with white.
Spray small dots all over the two tiers. Low
pressure is recommended.
37
Step 37.
Using a chisel tool, begin taking off paint
to reveal the white fondant underneath.
This will create the snow and highlights to
the village scene. It will also help a lot if
you have been a bit heavy handed with the
black airbrushing.
Steps 38a & b.

With some stiff royal icing in a piping bag
and a No.1 nozzle, pipe varying sized dots
to resemble snow. They should graduate
in size from largest at the top to very tiny
near the base. Attach 9mm black ribbon to
the base of the middle tier with a dab of
royal icing, and the 6mm ribbon around the
edge of the baseboard with a glue stick.
54
MAGAZINE
38a
38b
For the Top Tier:

Step 39.
With the chisel tool, extend the points of
the star.
39
40
41
42a
Step 40.
Pipe an assorted grouping of small dots to
look like the night sky.
Step 41.
Pipe the centre of the star. When dry,
airbrush at a low pressure with white to
create a glow around the star.
Before moving onto the trees, stack the top
two tiers onto the base tier and attach with
royal icing.
For the Trees:

Steps 42a & b.
Roll out a long cone of sage fondant 115g
each. Insert a dampened skewer. Make
cuts into the tree with a pair of small
scissors.
42b
Step 43.
Use some green royal icing and attach the
tree to the cake. It should have contact all
the way up to the tip.
43
44a
Steps 44a & b.

Start inserting the longest pine needle
sets at the base of the tree at a 45 degree
angle and work your way up. Load a small
amount of royal icing onto a flat brush and
add touches to the trees to create a snowy
effect.
44b
Finishing the Base Tier:

Step 45.
Load a little more royal icing onto a flat
brush and touch the top parts of the bark
in random places to create snow. Hold the
brush sideways so you dont get too much
on there.
45
46
Step 46.
Add more icing to create the snow piled
around the tiny town. Lift up the pine
needles at the base of the tree to get
underneath there too.
MAGAZINE 55
Step 47.
Just before it dries completely, add some
edible sparkle dust.
47
48
49
50
Put Together the Bouquet for the Top Tier:

Step 48.
Begin by taping groups of the foliage you
have made.
Step 49.
Lay a base of the foliage sprays underneath
the feature roses.
Step 50.
Keep adding elements until you are happy
with the balance of the bouquet. Ensure
you use posy picks to insert the bouquet
wires into the cake.
For more information

about Marianne, visit:
Facebook.com/tastefullyyourscakeart
56
MAGAZINE
MAGAZINE 57
SPONSOR SPOTLIGHT
Whether using traditional techniques

or a modern approach, Royal Icing
is a beautiful medium. The Royal
Icing Award recognises the artistry of
cake decorators that take this form
to new heights. Here is some more
information about Wilton and why
they have sponsored this award
For over 85 years, Wilton has made
it easy for people to create amazing
cakes and sweet treats. Wilton
provides inspiration, education and a
comprehensive and innovative selection
of baking, cake decorating tools, candy
making and seasonal party products that
consumers need to be successful.
Decorating with royal icing is an
important part of Wiltons heritage
and today, it is also a very popular
component of The Wilton Method of
Cake Decorating curriculum. Consumer
favourites are Basketweave and Brush
Embroidery techniques, but The Wilton
Rose is the most famous and popular
technique.
The Wilton Color Right Performance

Colour System makes it easier for
consumers to add, create and achieve
brilliant and beautiful colours when
decorating with royal icing, buttercream
or fondant. Eight ultra-concentrated base
colours are meant to be mixed together
to create or match the perfect colour.
For more information about Wilton
products, Wilton Method classes or to
find a list of retailers, visit:
Wilton.co.uk
Matthew Wilson, General Manager, Europe, Wilton

58
MAGAZINE
Wilton is proud to be part of the Cake Masters Magazine Awards

again this year, and I am particularly honoured to present the 2016
Royal Icing Award. Wilton has a long history of inspiring makers
and creators and I am delighted to see the passion and tradition
for sugar art carried on with such wonderful, unique designs.
Popping
Candy
Tutorial
By Dawn Butler,
DinkyDoodle Designs
Dawn Butler is an award-winning

cake decorator who specialises in
novelty cakes. She has been a cake
decorator for over five years and
teaches internationally, as well as
creating new products for her two
brands: Dinkydoodle Designs and
CakeFrame. Dawn was recently
awarded Best in Show for her
Einstein cake at Cake International,
London 2016.

Christmas is a time to celebrate,
and everyones house always ends
up full of tins of chocolates. Here,
Dawn has made a twist on the
pouring cake by using the frame
to make a cake explode instead!
Not only will this cake be a hit over
Christmas but it is suitable for any
other occasion too. Its simple
enough to try with the kids, and the
grandparents would love this as a
handmade gift!
Difficulty Rating
Equipment Required
CakeFrame Pouring Kit
10 round CakeFrame base board
Extra short CakeFrame
foundation
4 short foundations pieces
(optional see Step 4)
1kg Massa Ticino red sugarpaste
Pre-mixed Pearlised Cake Lace in
various colours
Cake Lace mat
Wrapped chocolates (you could
make your own, or use your
favourite bought chocolates in
their wrappers for a really quick
cake)
2 x 10 round sponge cake

250g white ganache for the
crumb coat
GEM Alphabet Cutters
Star shaped cutters
Dinkydoodle Ethanol Airbrush
Colours
Dinkydoodle Ice Spray
Dinkydoodle Shell and Shine
Sharp knife
Dresden tool
Serrated knife
Cake smoother
MAGAZINE 59
Step 1.
For this structure, the centre hole is the
best place to secure the foundation to.
Before securing it, use the board from the
CakeFrame Pouring Kit as a template to
make the hole in the cake in just the right
place.
Step 2.
You could of course leave the chocolates
in their wrappers, but I like to make the
whole thing edible. Cake lace wrappers are
really easy, youll just need to allow time
for them to dry. Spread a thin layer of premixed Cake Lace on the back of any mat
(the smooth side) and allow it to dry - air
drying overnight works best. Use several
mats to get the job done quicker in lots of
different colours.
Steps 3a-c.
Cover the lid next as this needs time to
dry. Take the additional 10 base board
and place the blanking caps in all the holes
except the centre. Lightly dampen the
board and cover both sides and the lip with
red sugarpaste. I chose a 10 base board
because it has a lip and will look like a tin
lid when its finished. Cut out the hole from
the sugarpaste.
Steps 4a & b.
For the cake structure, theres two options.
The first is for the long foundation to be
fixed in the centre, and for you to use
blanking caps to cover the remaining
holes. Alternatively, you can fix four short
foundations to the remaining holes,
these act as little legs to raise the whole
cake off the surface. Fill in the holes with
sugarpaste to prevent the cake drying out.
The raised legs make it easier to pick up
and move, but arent essential if you dont
want the added expense.
Steps 5a-c.
Now you can layer and fill the cake.
Place each layer onto the board with the
foundation piece pushing through the
cake. Ensure that the cake sits neatly on
the board and theres no overhang to spoil
the effect. Use jam and buttercream, or
your filling of choice, between the layers.
Crumb coat the cake with white chocolate
ganache, using a palette knife to achieve a
nice smooth surface.
Steps 6a & b.
To cover the cake, cut a thick, long strip of
red sugarpaste tall enough to completely
cover the sides. Wrap it around the cake
with an even and straight lip above the
cake. Trim at the back where the ends
meet and smooth. Mark a line on the top
and bottom of the tin with a dresden tool
for added detail.
60
MAGAZINE
3a
3b
3c
4a
4b
5a
5b
5c
6a
Steps 7a & b.
Once the Cake Lace sheets are dry, gently
peel them from the mats, running a blade
underneath the edges to free the Cake Lace
and ensure the sheets come off neatly.
Cut them into rectangles approximately
7x10cm. Simply wrap the naked chocolates
in the Cake Lace wrappers and gently twist
the ends, as you would a real wrapper.
Save any leftover scraps of Cake Lace to use
on the cake to fill any gaps.
6b
7a
7b
10
11a
11b
12
13
Step 8.
Add the scraps of Cake Lace to the top of
the cake. Finish building the structure by
adding the elbow joint and the extra small
foundation (we dont need the long rod
from the Pouring Kit on this cake). Attach
the sweets using some melted candy melts
in a piping bag and Spray Ice to speed up
the setting process.
Step 9.
Attach and secure the lid. Add it to the
structure and tighten the lock nut in place.
Step 10.
For the detail on the tin, use letter cutters
to make impressions along with various
star cutters.
Steps 11a & b.

Instead of cutting out letters in different
colours (I find this fiddly), Ive used
the impression marks as a guide for
airbrushing. Simply go in close with the
airbrush and gently let the colour into the
letters. Use matte white first as a primer,
then overlay this with your chosen colour
- in this case, pearl blue and green for the
letters and matte yellow for the stars.
Step 12.
Add more stars to the lid. Additionally,
place a large cut out sugarpaste star on the
middle of the lid to cover the lock (this can
easily be removed in order to gain access
when disassembling the cake).
Step 13.
To give it a realistic finish, give the whole
cake a couple of coats of Shell and Shine
edible varnish. Its best to layer this gently
from a distance, building the shine with
each layer.
For more information about Dawn and

CakeFrame, visit: www.cakeframe.com
MAGAZINE 61
Howd
They Do
That?!
Amazing cakes, demystified!
Knitted Christmas Stocking Cake

By Janette MacPherson, Janette MacPherson Cake Craft
For Renshaw
62
MAGAZINE
Piping a Stitched Edge

1. Colour some Renshaw
Royal Icing, straight
from the pot, with green
paste colour. I made my
own piping bag and just
snipped a tiny bit off the
end so the flow was fine,
but you could use a very
small round piping nozzle
if you have one.
2. Decide where you want
the stitched edge to be.
Use the join between two
patterned sections as
your centreline. Carefully
pipe a line of loops as
shown on one side of the
centreline.
3. Pipe a second line of
loops on the other side of
the centreline as shown.
4. Repeat this method for

stitched edges on the heel
and toe area.
Knitted Argyll Zigzag Pattern

Shaping the Cake
1. Start with a three layer 8 square cake,
each layer around 1 tall.
2. Using a sharp knife, cut the cake in half

to create two smaller cakes each 4x8.
Cut a triangular section from the end of
one of the cakes.
3. Piece the cakes together as shown - the

right-angle of the triangle should butt up
against the leg part of the sock.
4. Carve the sock into shape, rounding
off the toe and heel area. I also rounded
off the top surface of the cake to give it a
little more shape, but you can leave it flat
if you prefer. Fill with Renshaw Frosting.
5. Cover the whole sock shape in Pastel

Green Renshaw Ready to Roll Icing. Dont
worry about the icing being too smooth
as it will all be covered with patterns.
Twisted Heavy Knit Cuff
1. To make the Argyll Knit Patterns, I used a knitted

texture mould and a selection of Renshaw Ready to Roll
Icing colours. You can use all sorts of patterns and colours,
just go for it and have fun!
2. Make sure you use a non-stick mat and/or a good

amount of cornflour to avoid sticking. Roll out a section
of Ruby Red Renshaw Ready to Roll Icing, long enough to
fit right across the sock from cake board to cake board.
Trim to around 2.5cm wide. Extrude a long thin sausage of
Renshaw Celebration Ready to Roll Icing.
3. Paint a thin line of water across the red band in a zigzag
pattern. Attach the long sausage along the water line,
pinching it at the points of the zigzag shape.
4. Starting at one end, carefully lay the fine knit mould

on top of the icing. Line up the top of the mould with the
top of the red band this will make it easier to match up
the stitching pattern. Carefully roll over the mould with
a rolling pin, or press down on the mould with a cake
smoother. Try only to roll in one direction so the mould
doesnt move and cause the pattern to spoil. Make sure the
mould is lightly floured so it doesnt stick.
5. Carefully peel back the mould and move it along the
band. Repeat the process until you have textured the
whole length of the band. Using a palette knife, carefully
lift the now patterned band onto the cake and adhere in
place with water. Trim the ends with a craft knife.
1. Extrude or roll two long sausages of Lincoln Green

Renshaw Ready to Roll Icing.
2. Pinch the two sausages together at one end, then twist

together down the entire length. Try not to over-twist so you
keep the nice chunky texture.
3. Measure down from the top of the sock cake to find the
length you want for the cuff, in this case, 9cm. Trim the long
twist into equal shorter sections of this size.
4. Attach the twists vertically to the top of the sock using a
little water.
5. When attaching the twists to the side of the sock, start at

the cake board and work towards the top of the sock. This
helps support them so they wont slide down!
For more information about Janette

and her cakes, visit:
www.jmcakecraft.com
To find out more about Renshaws

products, visit:
www.renshawbaking.com
MAGAZINE 63
Cake
Collaboration
Sugar Myths and Fantasies 2.0

Creatures of the imagination and reinterpreted myths
come together in this brilliant collaboration of over 70
cake artists. The second instalment of this fantastical
collaboration is all about defying gravity and it features
some intriguingly beautiful pieces. We spoke to the
organiser, Amber Adamson from Top Tier Cakes, to
find out more.
Tell us about your collaboration?
Sugar Myths and Fantasies is such a
great theme, because its exhaustive.
Only your imagination prohibits
you. If you can dream it, you can
create it. Lets say your medium of
choice is cake pops, we will show
you a magical version of cake pop
art. Same for tiered, sculpted, sugar
dioramas and cookies. Our goal is for
you, the reader, to see how you can
go crazy in each genre of sugar and
really cut loose. This time we wanted
to really focus on, but not limit to,
gravity- defying pieces.
What inspired you to do this
theme?
This is the second round for SMF. We
loved it so much the first time and
as a group, we were awarded Best
Collaboration at the Cake Masters
Magazine Awards 2015, so we HAD
64
MAGAZINE
to do it again. This time, we would

challenge ourselves to do better than
before. Having our last pieces to
compete with pushed the envelope
for us.
Tell us about a few of the pieces
that have been made
Lidia Hedrzek made a Rodeo Frog
that you would swear was real!
There was such character and
movement in her piece, it really
moved me. Heather Sherman created
an AMAZING scene that you just
have to stare at for a good while
to really see everything. Rhianydd
Webb REALLY thought out of the
box. She has some hidden birds
within the sculpture. Nichole Stiglich
knocked it out of the park with her
classy yet whimsical design, as did
Heike Darmstadter.
How many members were in

your collaboration?
We had 73 lovely, talented
members in our group from
all over the globe. These crazy
cats all agreed on the idea and
together we pushed each other
towards something amazing. Its
a really beautiful thing to watch.
Each person has such a distinct
feel to their artwork. You can tell
a Calli Hopper piece anywhere.
Same for each person. I know
them all by sight.
How did you decide on this
group of people?
We had 90% of the same people
from the last round, with a few
added folks here and there. What
determined their being added to
the group was the fact that they
loved the theme. It wasnt really
based on their ability as much as
it was knowing a person would
really bring the fire and make
something amazing with their
whole heart!
Do you have any advice for

cake makers who want to join a
collaboration?
It usually happens because you
know someone whos in the
collaboration circuit. They pop
up all the time. What I will say
is that if you do get asked into
a collaboration, make sure the
person running it is dedicated
to its completion. Make sure
that they are doing their part to
help get the group published, or
shared on the interwebs. Sure
we do this for fun and because
its our passion, but there is the
networking side of this as well
and that is a HUGE part. For you,
the artist, the BIGGEST thing
you need to remember is to take
excellent photos.
For more information and
to see all of the cakes in the
collaboration, look at Sugar
Myths and Fantasies 2.0
on Facebook or visit: www.
sugarmythsandfantasies.com
Did anything go wrong?

Never! I think when we come
together as a group and everyone
has the same main goal in mind,
nothing really can go wrong.
If you were to do it again, what
would you do differently?
I have come to the end of my
collaboration career, and I have
loved it. I love creating with my
friends and seeing them soar,
but collaborations are a lot of
work. You have to hustle and
gather everyone together. You
have to update and keep the
group chatting and awake. Ive
seen so many times, being in
collaborations, where groups
fall silent and when the due date
gets close, 55% of the people drop
out. For a leader, thats so hard
because they want their theme to
survive so much.
Featured cakes left:

Cakes With Character
Lila Vanilla
JT Cakes
Enna's Cake Design
Featured cakes right:
Top Tier Cakes
Dragons & Daffodils Cakes
Truly Scrumptious Cakes
Artisan Cake Company
MAGAZINE 65
66
MAGAZINE
Make a
structured
bow!
Tutorial
Tartan
de Nol
Use squares
of paste to
build a tartan
pattern
Wired
berry
wreath
MAGAZINE 67
Tutorial
Tartan
de Nol
By Veronique de Groot,
Very Unique Cakes
Veronique, from Very Unique

Cakes, is an award-winning cake
artist from Lambertville, NJ, USA.
Her educational and professional
background includes product
design, design management, art
education and pastry arts, which
she has utilised in combination
to create sculptural cakes and
comprehensive tutorials since 2009.
Difficulty Rating
Equipment Required
3 cakes: 7x6, 5x4 & 3x4
White fondant
Red gel colour
Black gel colour
Grid and individual square
template (available at www.
cakemastersmagazine.com)
Colour guide
Pins
Tylose powder
Sugar glue
2 brushes, small and large
Sharp knife
2 pieces of width ribbon at least
22 long
68
MAGAZINE
Scissors
Clay extrusion gun
Wreath template
2 x 20 gauge wire
10+ x 26 gauge wire
White floral tape
Needle nose pliers
White sanding sugar
Black edible marker
Pencil
Small rolling pin
3 circle cookie cutter
Royal icing
Paper towel
Foam dummy (for drying the berries)
Step 1.
Prepare the fondant for the cake by using
the gel colours to make red, black and grey
fondant. You will also need white fondant
for this project.
3a
3b
4a
4b
4c
5a
Step 2.
Cover the three tiers of cake in fondant.
Cover the 7x6 cake in white fondant, the
5x4 cake in white fondant and the 3x4
cake in grey fondant.
Steps 3a & b.
Using the grid template provided, align it
neatly against the surface of the cake and
pin it into place. Using a pin, poke holes
at each of the intersections of the grid to
create a guideline.
Steps 4a-c.
Cut squares of fondant using the individual
square template which you can cut from
the grid template. Following the colour
guide, glue the squares to the surface of
the cake with sugar glue.
TIP: FIRM
FONDANT
Add tylose powder to
the fondant prior to
this step. It will help to
keep the square shapes
intact.
Steps 5a-d.
Take the two pieces of ribbon and pin them
to the cake in the same positions as shown
in the image. Be sure to align each piece
of ribbon with the bottoms of the grey and
white squares. The ribbons will act as a
guideline for then applying the black strips
of fondant in a straight horizontal line. Use
the extrusion gun to create two, long black
strips of fondant at least 22 long.
5b
Using a small tipped brush, paint a line of

sugar glue above both pieces of ribbon.
Carefully adhere the two black strips of
fondant to the cake. Allow the pieces to
dry for about an hour and then you may
remove the ribbons.
5c
5d
MAGAZINE 69
Steps 6a-c.
Repeat the previous steps to create the
vertical lines, except this time it is easier
to lay them out freehand rather using
the ribbon as a guide. To do this, paint a
vertical line of sugar glue down the centre
of the grey and white boxes. Adhere a
thin strip of black fondant to the cake.
Cut above and below each intersection
to remove the overlapping vertical piece.
Repeat this all the way around the cake
until the pattern is complete.
6a
6b
6c
7a
7b
7c
8a
8b
8c
8d
8e
9a
Steps 7a-c.
Using the wreath template as a guide, bend
a 20 gauge wire into the shape and size
of the inner circle of the template. Once
formed into a complete circle, overlap
the ends, cut the excess off and wrap the
entire circle in white floral tape.
Steps 8a-e.
To make the berries for the wreath, first
cut 26 gauge wire into 2 long strips and
bend the ends into hooks using needle
nose pliers. Next, roll red and white
fondant into little balls in various sizes.
Dip the hooked end of the wire into sugar
glue and insert the non-hooked end of the
wire into a ball of fondant. Pull all the way
through until the hook is secured into the
ball of fondant. Repeat this step to make
approximately 27 berries.
Dry the berries for at least 24 hours by
sticking them into a foam dummy.
TIP: DRYING
FONDANT
Add tylose powder to

the fondant to help
make it dry faster
and firmer.
Steps 9a-e.
Wrap the wire of each berry with a piece
of white floral tape, leaving extra length to
attach to the wreath. Place the wire of the
berry onto the wreath and wrap the extra
floral tape around the wreath to secure it.
Continue to attach all of the berries around
the wreath by dispersing the sizes and
colours.
70
MAGAZINE
Lastly, coat the berries in sugar glue using

a brush. Sprinkle white sanding sugar over
the berries to give them a winter look.
Steps 10a-d.
Roll out a piece of white fondant (add
tylose powder to stiffen it up). Lay the
wreath template on top of the fondant
and trace the word Noel with a pencil to
create an impression. Be sure to go over
the letters a few times to ensure a good
imprint.
9b
9c
9d
9e
10a
10b
10c
10d
11a
11b
11c
11d
Remove the template to reveal the imprint.

Using an edible marker, write the word
onto the impression. Use the 3 circle
cookie cutter to cut a circle around Noel
and glue the circle to the surface of the
middle tier, positioning it towards the top
edge of the cake.
Steps 11a-e.
Holding the wreath upright, bend the back
slightly to fit the contour of the cake. Cut
two 3 long pieces of 20 gauge wire, bend
them into a right angle at 1 and cover
them in white floral tape.
Using floral tape, attach the two wires to
the middle left and right side of the wreath
so the 1 portion is taped to the wreath
and the 2 portion is perpendicular to the
wreath.
These little arms will be used to hold the
wreath onto the cake. Apply royal icing
to the wires, find the proper position for
insertion and attach the wreath to the
cake.
MAGAZINE 71
11e
12a
12b
12c
12d
12e
12f
12g
38
12h
12i
13a
13b
Steps 12a-i.
Mix tylose into the red fondant and roll
out a 12 strip. Cut out a ribbon shape as
shown. Fold over the left and right sides
to meet in the centre and glue the bow
loops down. Place rolled paper towel in the
centre of each bow loop to help hold its
shape. Allow the bow to dry for at 24-48
hours.
Next, roll out a long strip of red fondant
(approximately 11 long) and glue it to
the cake, starting from the front bottom
edge, going over the cake and down the
back side. Cut two strips of red fondant
for the ends of the bow. Working with one
ribbon end strip at a time, glue one end in
the centre of the top of the cake and let
the opposite end hang off the left side of
the cake. Insert little pieces of paper towel
underneath it to give it movement (remove
them once the fondant is dry).
Repeat this step for the right side of the
ribbon strip. At this point, you can also add
another 11 long strip of fondant to cross
over the strip from Step 12d. Wrap a small
strip of rolled out red fondant around the
centre of the bow. Lastly, glue the bow to
the top of the cake using royal icing.
Step 13a & b.

Stack the three tiers of cake. Paint the cake
board and the top of the bottom tier with
sugar glue and sprinkle the surfaces with
sanding sugar.
For more information about

Veronique and her cakes, visit: www.
veryuniquecakes.com
72
MAGAZINE
MAGAZINE 73
Tutorial
Gingerbread
Mischief
By Silvia Mancini,
Silvia Mancini Cake Art
Difficulty Rating
Equipment Required
Saracino sugarpaste: white,
black, brown, red, green, dark
yellow
White sugarpaste to cover the
cakes
Edible gel colours: orange, red,
yellow, green, brown, white
Edible gold dusting colours
Edible gold dusting glitter
Airbrush colours: gold, brown,
black, white
Edible glue
5 sheets of wafer paper
Rolling pin
Tweezers
Tin foil
Steamer
PME Star Cutters
Dresden tool
Round cutters 3.5cm and 2cm
74
MAGAZINE
diameter
Mixed geometric cutters
Hard tipped rubber brush tool
Small and medium ball tools
Craft knife
Paintbrushes
Short and long toothpicks
Scissors
Pen
35cm square cake drum
structure with central support
20cm square dummy (2cm high)
A piece of polystyrene
20cm square cake (7cm high)
15cm square cake (10cm high)
10cm diameter domed cake
(10cm high)
Silvias creations are borne out of

her two great passions: baking and
modelling. The realisation that the
two could be combined to produce
delicious and visually stunning cakes
and desserts was, for Silvia, a eureka
moment that she hasnt looked back
from. Initially self-taught, Silvia has
since attended many specialised
training courses to enhance her
knowledge. This has given her the
skills she needs to make her beautiful
creations, always personalised in
the unique and irreverent style for
which she has become renowned.
Winner of the Cake Masters Magazine
Modelling Excellence Award 2015,
Silvia organises individual and group
training courses all over the world,
participates in cake design events
throughout Italy and collaborates
with ice cream salons and ptisseries
as a consultant or lead designer in the
decorative phase of production.
Step 1.
First, cover the board and dummies with
the sugarpaste. Airbrush the board and
the smaller dummy with the gold colour.
Prepare the airbrush paint for the other
dummies and the square cakes by mixing
brown, white and black (the ratio is 10:2:1
drops of brown:white:black).
TIP: Spray the paint on spare paper to
check the colour. I would recommend
preparing a larger quantity, or taking note
of the drops of colours you used for the
final colour, to make sure you get the same
colour to paint all of the cakes.
Step 2.
Cover the square cakes leaving the tops
exposed and airbrush the surface. Cover
the little domed cake and airbrush it using
a blue colour, keeping the airbrush about
20cm away from the surface to give a cloud
effect.
Step 3.
Cut two pieces of polystyrene with a little
bit of a slope these will be the supports
between the lids and the cakes. Cover
them with tin foil and make a hole in the
centre.
TIP: Use dummies the same size of the real
cakes in order to cuts these supports with
the desired slope.
For the Hazelnuts:
4a
4b
4c
Steps 4a-d.
Prepare the paste by adding one drop of
orange gel colour to brown sugarpaste.
Make a small ball and pinch one end to
create a point. Use a small ball tool to
indent the underneath and fill it with a
piece of lighter brown sugarpaste. Use a
rubber tool to score lines on the hazelnut.
4d
5a
5b
6a
6b
6c
Steps 5a & b.
With the ivory coloured sugarpaste, repeat
Step 4, but slightly smaller because this
is the inner part of the nut. Score some
lines on it. Cut one in half, make a hole
and score some lines to make it look more
realistic.
Steps 6a-d.
Create paint with the gel colours and
a drop of water to add detail to the
hazelnuts. First, add chestnut colour
(brown and orange) around the light brown
base. Paint brown lines on the sides and
use white on the top. Paint the inner nuts
with yellow and brown colours.
MAGAZINE 75
6d
7a
7b
7c
7d
8a
8b
8c
9a
9b
9c
10a
For the Cinnamon Sticks:

Steps 7a-d.
Roll out some light brown sugarpaste
and cut three strips (8x2cm). Roll the
edges towards the middle to create the
cinnamon stick shape. Use the knife to
score lines on them. Paint them with
chestnut colour mixed with a drop of
water.
For the Star Anise:

Steps 8a-c.
From the same coloured paste, cut out
seven circles using the 3.5cm cutter and
then cut them in half. Press the two
halves together leaving the straight edge
open. Use the same round cutter to cut
the petals smaller.
Steps 9a-c.
Join the petals together using one end as
the centre of the star shape and edible
glue to attach. Once youve got all six
petals, use a small ball tool to create a
hole in the centre.
Steps 10a & b.

Create paint with the brown gel colour
and a drop of water to add detail to the
star anise.
76
MAGAZINE
10b
11a
11b
11c
12a
12b
13a
13b
14a
14b
14c
15
For the Oranges:

Steps 11a-c.
Cut out all the parts of the orange. The
white circle mustnt be too thick, 4-5mm,
while the orange parts mustnt be too thin.
Wrap the white circle with the orange strip
and cut the excess away. Using the edible
glue, join all the slices over the white circle.
Steps 12a & b.

Using a small ball tool, impress some dots
over the slices. Square off the pointed end
of the slices so you have a circle at the
centre.
Steps 13a & b.

Colour the oranges using the yellow and
orange gel colours and a drop of water.
For the Gingerbread Men:
Steps 14a-c.
Cut the gingerbread man pattern. Roll
out the paste 5-6mm thick and cut out
the gingerbread man. Use your fingers to
round off and smooth the edges.
Step 15.
Using a small and medium ball tool, mark
the eyes, eyebrow, lips and buttons.
MAGAZINE 77
Steps 16a-e.
Bend his left arm up and prepare all the
decorations for the gingerbread man.
Glue a strip of white sugarpaste onto his
head and cut the excess away. Roll the red
coloured paste into a long drop shape, glue
it over the white strip and cut a piece of
the top away. Using a small ball tool, create
the texture on the cuff of the hat.
16a
16b
16c
16d
16e
17a
17b
18
19a
19b
19c
19d
For the Cookies:

Steps 17a & b.
Roll out the some brown sugarpaste to a
medium thickness and cut out the at least
six stars. Roll out some white paste until
it is very thin and cut out the same stars.
Put some edible glue in the centre of the
brown stars and attach the white stars on
top. Use a craft knife to cut away a strip
of the white all the way around to create
the look of icing just inside the edge of the
cookie.
For the Box Cakes:

Step 18.
Cover the central support with a piece of
tin foil and push the largest cake down
onto the board with the rod going through
the centre.
Steps 19a-d.
Insert the sloping support and place the
lid of the cake on top. Thread two wooden
skewers through the lid and into the
sloping support to make it extra secure. Cut
the tops of the wooden skewers so they
are level with the lid. Repeat this process
with the smaller square cake on top.
78
MAGAZINE
Steps 20a & b.

Cut the gingerbread man youve made
diagonally just under the buttons. Arrange
the gingerbread man in the corner of the
cake and use a toothpick to support his
back.
20a
20b
Steps 21a-c.
Cut some wafer paper sheets in half. Use
a steamer to soften them so that you can
curl each piece with your hands easily.
When the piece of paper reaches the
desired shape, move it away from the
steam. Cut some of these curled pieces in
half again.
21a
21b
21c
22a
22b
23a
23b
23c
24a
24b
Steps 22a & b.

Position the curled pieces of wafer paper
between the cake and the lid.
Steps 23a-c.
At this point, we can make the other two
gingerbread men following the Steps 1416, but with the expressions as shown. We
couldnt make them in advance as they
would dry too much and become difficult
to get into the right position.
Steps 24a-d.
Insert a toothpick into the gingerbread
man cut in half and position it in the open
corner of the top cake. Put the cookies
one on top of the other in the same corner
of the lid of the cake below. Insert two
wooden skewers at the same distance of
the other gingerbread mans legs. Make
the holes inside his legs and slide into
position with his arms reaching towards
the other gingerbread man. Add more
wafer paper under the lid of the top cake.
MAGAZINE 79
For the Domed Cake:

Steps 25a & b.
Roll out some white paste 3mm thick and
cut a strip 7x18cm. Cut irregular waves
down the centre. Use these two pieces to
wrap around the base of the cake using
edible glue to attach them.
Steps 26a-c.
Use the large round cutter to cut away a
piece of the strip. From another piece of
white sugarpaste, cut out a circle in the
same sized and one smaller for the head.
Use the same size cutter as the head to cut
an indent into the top of the larger circle to
form the snowman. Glue them to the cake.
24c
24d
25a
25b
26a
26b
26c
27a
27b
27c
28a
28b
Steps 27a-c.
Cut out a sort of snow heel to sit below
the snowman. You may need to cut away
some of the bottom of the snowman to fit
in properly.
Steps 28a & b.

Create the indents to for the eyes,
nose, arms and buttons. Model these
decorations and attach them with edible
glue.
80
MAGAZINE
Steps 29a-d.
Cut out all the parts for the gift box. Use a
2cm square cutter to cut away the space
on the snow scene. Glue the green box and
the red ribbon.
Steps 30a & b.

Take a small piece of light brown paste
and model the hat. Glue the hat onto the
snowman and make some folds using the
dresden tool.
Steps 31a & b.

Roll out some green sugarpaste, cut out
two leaves and use a small round cutter to
create the holly leaf shape. Finish off this
cake by attaching a white ball as a pompom
for the snowmans hat, placing the holly
leaves and the berries on the top and
adding a blob of falling snow. Attach this
cake to the top of the cake.
Steps 32a & b.

Roll out some yellow sugarpaste very thin
and brush the surface with edible glue.
Cover with gold edible glitter. Use the set
of star plunger cutters to cut out stars of
different sizes.
29a
29b
29c
29d
30a
30b
31a
31b
32a
33
Step 33.
Finish the cake by attaching all the
decorations with edible glue and small
toothpicks. Create a trail of gold stars
flowing down the cake.
For more information about Silvia and her
cakes, visit: www.silviamancinicakeart.it
Photography: 2GM Film
32b
MAGAZINE 81
Sugar
Skull Bakers
Featured Cakes:
Above: Willie Soto &
Lili Cuellar, Vincent Goh, Ivan Trejo Muoz, Trudy Nicholls and Wendy Schlagwein
82
MAGAZINE
Right: Ana Mourinho Remigio, Anita Human Wood, Zoe Byres, Zoe Burmester and Willie Soto & Lili Cuellar
W
ith
130 members in this collaboration, there

is a beautiful variety of work on display.
Based on the Mexican holiday, this
collaboration commemorates deceased
loved ones and supports their spiritual
journey. We spoke to one of the members,
Gilles Leblanc, of Les Gteaux de Gilles,
to find out more...
Tell us about your collaboration

Its a collaboration to celebrate the culture of
Mexico and Dia de los Muertos, or Day of the Dead.
What inspired you to do this theme?
The happiness brought by celebrating our dearly
beloved who have passed away.
How did you decide on this group of people?
Its a collaboration for everyone, at any skill level!
Did anything go wrong?
There has been a learning process from year to
year, but not in a negative way.

For more information and to see all of the cakes
in the collaboration, visit: www.facebook.com/
sugarskullbakers
MAGAZINE 83
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MAGAZINE 85
Social Snippets
Join the conversation!
Ruth Rickey
Whether its on Facebook, Twitter or Instagram, we see some

amazing stuff online. Heres this months round up
BUILDING CONFIDENCE
Have you had a day where nothing
seems to go right with your cake? It
seems that when we struggle with a
project, we seem to decide that WE
are the problem. It is easy to decide
that we just arent skilled enough
to create the piece, but the answer
often lies with the materials or the
design, not us personally.
So how do you believe in yourself
on those dark days? I cant lie... it
isnt always easy. The first thing you
need to do is to look at your prior
successes. Look at photos of your
great cakes. Remember that you
have talent and a gift for decorating.
Have a good friend who can give
you a reality check. There is nothing
like a friend who will believe in you
until you can believe in yourself
again. Finally, watch the words you
say to yourself. Tell yourself that you
CAN do it and you are far more
likely to actually do it. We create our
realities.
Glitz and glamour is on our agenda at this

time of year with the Cake Masters Magazine
Awards. What better way to celebrate than
with these jewelled cake creations from
Komila Sunejadhar!
Have you taken part in

our weekly
#FreebieFriday giveaway
on Facebook? Emma
Matthews won some
Pirate Cake Toppers and
made this brilliant cake thank you for sharing!
Another great way to build

confidence is to hone your basic
skills. When you can bake a good
cake, ice it smoothly and do basic
decorating well, you start off each
project in a better place. Success
breeds confidence.
Having doubts is normal, but they
do not have to rule your life. Focus
on the parts of decorating that
you love and your skills will follow.
We always do better when we
are passionate about something. I
believe in you!
For more information, visit:
www.ruthrickey.com
www.sugargypsy.com
Weve seen some great cakes in the

Music Around the World - Cake Notes
collaboration. We love this Argentine
Tango cake by Mara Castro, of
Mactortas CAKE designers.
Superhero cakes are a trend that is

unlikely to go away anytime soon!
We love seeing fresh takes, like this
brilliant cake by il mondo di ielle what a fabulous expression!
No, your
eyes do not
deceive you.
This is not a
desk, its a
cake! Amazing realism
from Over the
Top Cakes in
St. Albert.
Join the conversation
86
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Follow us on Twitter @CakeMasters - Like our Facebook Page

www.facebook.com/cakemasters - Follow us on Instagram @cakemasters
INSIDE THE
DECEMBER ISSUE
Wonderful
Winter
Cakes
On Sale 24th
November
POLAR BEAR MODELLING

PROJECT
EDDIE SPENCE MBE OFFERS

EXPERT ADVICE
Cake
Masters
Magazine
Awards
Highlights
CHRISTMAS
Countdown
Competition
2,800
of prizes to be won
RED ROSES CHRISTMAS

TREE TUTORIAL
MAGAZINE 87
Couture is the new

Great British sugarpaste
everyone is talking about
Made in the UK using ultra-fine icing
sugar and the finest gum tragacanth
to create a flawless, satin smooth finish
for those special cakes
Hundreds of busy cake makers have

already switched to Couture as their
preferred brand and we think you will too,
so why not give it a try?
Available in white and ivory in 2kg and

5kg packs, Couture offers luxury quality
at an everyday price
Were so confident youll fall in love with

Couture that if you try it and still prefer your
old brand, well give you your money back*
cake-stuff.com/couture
Try 5kg
Couture
for only
12.50
**
19.95 RRP
*see website for full product information and T&Cs

**trial price of 12.50 for 5kg white / ivory applies until 31.12.16
No limit to how many you can order at this price. Even lower prices
available to Trade / Wholesale customers see website for full details
Couture sugarpaste is made exclusively for Cake Stuff.

Over 7,500 top baking, cake decorating and sugarcraft products
in stock at fantastic prices, ready to be delivered straight to your door.
cake-stuff.com
facebook.com/CakeStuff.Ltd
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@CakeStuffLtd

Cake Masters 2016 11

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ISSUE 50 | NOVEMBER 2016

ISSUE 50 | NOVEMBER 2016

& Have Fun!

The Christmas Issue!

ISSUE 50 | NOVEMBER 2016

Welcome to our festive issue!

Cake Masters Magazine

Where has this year gone?! Can you believe

Front Cover Star

On the front cover is our Silent Night Cake

The Christmas Tree Surprise Cake from Elise

Rosie's Crafty Kitchen

Congratulations to Annie Relph for winning our Royal Icing Competition in

As always, I would love to see your creations so do share them with us on

Afternoon Tea Expert

Jennifer Rolfe - Jens Just Desserts

Tel: 0208 432 6051 or 07939 562567

Cake Masters Magazine Awards

ISSUE 50 | NOVEMBER 2016

Get ready for the festive season with our

Any templates for tutorials

Like our Facebook page

Follow us on Twitter @CakeMasters

62 Howd They Do That?!

Baking Wish List

32 Afternoon Tea at Rubens

34 Out & About - Cake events

38 Exclusive Reader Offer - Get

a full set of Magic Colours + a

42 Elevenses Ask the Expert,

84 SUBSCRIBE to Cake Masters

86 Social Snippets - Amazing

cakes we have spotted online!

86 Ruth Rickey Column

Christmas Stocking, Janette

64 Cake Collaboration Sugar

82 Cake Collaboration Sugar

46 Sponsor Spotlight Satin Ice

ISSUE 50 | NOVEMBER 2016

Silent Night, Pamela McCaffrey

24 Spiced Brown Sugar and

Competition - 2,800 of prizes!

21 Royal Icing Competition in

43 Christmas Crossword - Win

Baking Wish List

ISSUE 50 | NOVEMBER 2016

For any baking enthusiast, this

Build your own

FPC Sugarcraft Icicle

Retail Packed Sugars with four

Impress your guests

Culpitt Medium Gold

Sophie Allport Starry

Shine a light on your

ISSUE 50 | NOVEMBER 2016

ISSUE 50 | NOVEMBER 2016

ISSUE 50 | NOVEMBER 2016

Pamela McCaffrey is a self-taught

10cm cookie cutter

ISSUE 50 | NOVEMBER 2016

ISSUE 50 | NOVEMBER 2016

in a fan shape to make the branches.

Steps 11a & b.

Steps 13a & b.