Cake Masters - June 2019 PDF

LEARN TO DECORATE CAKES STEP-BY-STEP
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ISSUE 81
JUNE 2019 £4.20 / $8.99
Make this Sugar Halo

Gilded Rose Wedding Cake
Tutorial
CREATE THIS WREATH

USING A MOULD
10
Orchid
Cake Tutorial CREATE RUFFLE ROSES
Royal Wedding
Tutorial Tutorials
CAKE
ISSUE 81 | JUNE 2019
2 MAGAZINE
12
EDITOR'S LETTER
COUNTERFEIT PRODUCTS
Before introducing our June magazine, I want to
talk to you about something very important in
our industry and something affecting businesses
as we speak: the use of counterfeit products.
Unfortunately, a counterfeit product was used in
the Bollywood Blooms tutorial in our May edition.
It was a copy of the Buttercream Flowers mould by
Karen Davies Sugarcraft.
Cake Masters Magazine and I do not support the

use of any products that have been ripped off and
copied and following this use, have put measures
in place to try to ensure only original and genuine
products are used in our tutorials. We apologise to
Karen Davies and her team that this has happened.
It is crucial to understand the hard work businesses put into innovating and developing
products and tools from scratch, to support the businesses that created these products in
the first place and to not buy cheaper, non-food safe, lower quality counterfeits.
We have since spoken to the cake decorator who was totally unaware this mould, that 40
was gifted to them, was a counterfeit product. They have expressed their deep regret this
happened to both Karen and I, which I very much appreciate. You may not know you are
buying a counterfeit product, but it is vital to educate yourself as cake makers to know what
you are purchasing.
I wish to really drum home about how significant counterfeit products are and how they
damage the industry that we work in. Please visit our website for more information about
counterfeit products and learn more about what you can do.
With not much space left to talk about the June issue, this month, we have a wonderful
collection of wedding cake tutorials for you to try. From white on white, marble grey with
a statement orchid and bold black, this is a truly lovely edition full of variety! Also this
An important note about
month, we have some really special features all themed around ‘wedding’. Check out the
unbelievable wedding dress cake and don't miss our Product Guide on page 30 presenting
products to help you add that finishing touch to your wedding cake designs.
Finally, you could win in our big monthly competition! We’ve got an awesome prize this
month – a set of Spectrum Flow paints, courtesy of The Cake Decorating Company. To find
out how you could win, check it out on page 82.
Best wishes,
Subscribe Today! 48
Rosie x
Rosie Mazumder, Editor
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Welcome to the Wedding edition of the magazine! Inside this

On the Cover issue are lots of easy to follow tutorials and cakespiration.
32 38 48
20
26
12
40
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
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.
Every Issue Features

10 Baking Wish List 24 5 Minutes With...
All templates for tutorials can be found Suzanne Thorp
Check out this month's
on our website
products in our wish list!
www.cakemastersmagazine.com 30 Wedding Cake Product
67 Ask the Expert Guide
If you would like to be featured
Zoë Clark Check out all these products
in Cake Masters Magazine, join
for the finishing touches to
our contributors list to be sent 70 Social Snippets your wedding cake
email updates of how you can get Amazing cakes we have
involved. Sign up via our website, spotted online 38 Wedding Dress Cake
under the ‘Contact Us’ tab. Admire this life-sized cake by
71 Book Reviews Reema Siraj Studio
Keep in Touch We review some of the latest
Like our Facebook page books out right now 52 SoFlo Catch Up!
Read the post-show review!
Facebook.com/CakeMasters 71 Found & Followed
Follow us on Twitter @CakeMasters Check out these wonderful 54 SoFlo 2019 Winners
cakers we're following online Take a look at some of the
Follow our boards on Pinterest
winners from SoFlo 2019
Pinterest.com/cakemasters 72 Product Review
We test out Fractal Colors 68 Life Story: Caterer to Caker
Follow us on Instagram @cakemasters
FullFill Gels We follow the journey of Lisa
Sign up to our email Adams Cakes!
newsletter via our website 83 In Our Next Issue
www.cakemastersmagazine.com Sneak peek at our July 80 Collaboration
Summer Holiday issue! Check out the Sprinkle Drip
Collaboration
4 MAGAZINE
Our Magazine
Mini Wed
ding 62
orial!
Cake Tut
Cake Masters Magazine
Subscription sign up and queries
+44(0) 1442 820580
Front Cover Star

Karen Davies Sugarcraft
Editor
Rosie Mazumder
editor@cakemastersmagazine.com
Editorial Team
30
Hannah Beeson
G CAKE
Hanaa Foura
I N
Laura Loukaides
W E D D Rhona Lavis
R O D U C T GUIDE Advertisements
P Hannah Beeson
hannah@cakemastersmagazine.com
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Cake Masters Limited
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© COPYRIGHT Cake Masters Limited 2016
Fractal Colors FullFill Gels

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.
Tutorials Recipes Competitions

12 Orchid Wedding Cake 6 Blackberry Elderflower 82 Solve the Crossword!
Dollybird Bakes in association Vertical Layer Cake Win a set of Spectrum
with Renshaw Flow paints from The Cake
8 Garden Cupcakes
20 Sugar Halo Wedding Cake Decorating Company!
26 Gilded Rose Cake
Ana Parzych Cakes
32 Owl You Need is Love
Kaykes in association with
Rainbow Dust
40 Royal Wedding Cake
Chiki New York
44 Captivating Coral
Butter Sugar Flour
48 Till Death Do Us Part
62
The Cake Cuppery in association
with Sweet Stamp 82
58 Naked Cakes
Dinkydoodle Designs
62 Mini Wedding Cake
Jenny's Mini Cooking Show WthIisN !
All fr m
o
73 Cascading Florals
Sweet Delights Cakery Spectrumts!
Flow pain
WWW.CAKEMASTERSMAGAZINE.COM 5
FOR THE VANILLA SPONGE CAKE: simmer for about 5 minutes. Remove Generously brush with the elderflower
10 large eggs from the heat and set aside to cool. syrup.
300g granulated sugar Spread the blackberry buttercream on
235g all-purpose flour FOR THE WHIPPED VANILLA top of each strip with a small offset
2 tbsp cornstarch BUTTERCREAM: spatula using about 180ml of the
2 tsp baking powder Makes 7 cups buttercream per strip.
1 tsp salt Gently roll up a strip to make a spiral.
55g unsalted butter, melted and cooled 450g unsalted butter, at room Turn on its side and begin wrapping the
2 tsp pure vanilla extract temperature remaining cakes around the centre spiral,
Confectioners’ sugar, for dusting 875g confectioners’ sugar, sifted if setting the start of each at the end of the
needed last to create a large spiral of cake and
Preheat the oven to 350°F (175°C). 60ml whole milk filling.
Grease two 13x18” (33x46cm) pans and 1 tbsp pure vanilla extract Place on a cake board or serving plate.
line the bottoms with parchment paper. Crumb coat with the buttercream and
In the bowl of a stand mixer fitted with In the bowl of a stand mixer fitted with chill in the refrigerator for 15 minutes.
the whisk attachment, beat the eggs the paddle attachment (or in a large bowl
and granulated sugar on medium- using a handheld mixer), beat the butter FOR THE DECORATION:
high speed until the mixture triples in on medium speed until smooth and Gel food colouring, optional
volume, about 8 minutes. creamy. Sugar pearls
Stop the mixer and sift in the flour, With the mixer running on low, slowly
cornstarch, baking powder and salt. add 750g of the confectioners’ sugar, milk Set aside about 120ml of the remaining
Using the mixer’s whisk, stir the mixture and vanilla. Once incorporated, turn the buttercream. Remove the cake from the
by hand until combined. mixer up to medium-high and mix for 3-5 refrigerator and smoothly frost with the
In a separate bowl, stir together about minutes until the buttercream is white, blackberry buttercream.
a cup (240ml) of the mixture and the fluffy and smooth. Tint half of the reserved buttercream
melted butter. Add the vanilla, pour Add the remaining 125g of confectioners’ with a bit of blackberry puree or gel food
back into the bowl with the remaining sugar as needed 30g at a time until colouring to create two shades of purple.
mixture and gently fold to thoroughly the desired consistency is reached; To create the buttercream flowers, fill a
combine. the buttercream should be soft and piping bag fitted with a medium closed
Evenly divide between the pans and spreadable but not runny. star tip (such as Wilton 2B) with the two
bake for 12-15 minutes until the surface shades of remaining buttercream. Use
springs back when gently touched. FOR THE BLACKBERRY BUTTERCREAM: a small offset spatula to place the two
Rotate halfway through baking. Do not 210g fresh or frozen blackberries shades on either side of the piping bag (it
overbake or the cakes may crack. Juice of a medium lemon is okay if they aren’t perfectly divided—
Dust the warm cakes with a generous Whipped Vanilla Buttercream the swirl of colour will give the piped
amount of confectioners’ sugar. Place flowers more dimension).
a clean tea towel on top of each cake. In a small saucepan, combine the Holding the piping bag perpendicular to
Carefully flip the pans upside down to blackberries and lemon juice and bring the surface of the cake, pipe clusters of
release onto the towels. Peel off the to a simmer over medium heat, 5-10 flowers on the top and sides of the cake
parchment paper and dust the bottoms minutes. or as desired.
with confectioners’ sugar. Using a submersion blender, puree the Place a sugar pearl in the centre of each
While still warm, roll them up in the cooked blackberries (be careful as this flower.
towels starting at the short ends. Set can be messy). Alternatively, smash with
seam side down and let cool completely a potato masher or the back of a slotted
in the towels, 30-45 minutes. spoon. Strain through a fine sieve set
Once cooled, carefully unroll and over a bowl. Press down on the puree
remove the towels. Like muscle with a rubber spatula to extract all the Recipe from Icing on the Cake
memory, the cake will remember to juice. Discard the solids in the strainer. Tessa Huff
retain its curved shape once cooled. Set the strained puree aside and cool. Abrams
With a handheld mixer or a stand mixer Photography by Tessa Huff
FOR THE ELDERFLOWER SYRUP: fitted with the paddle attachment,
50g granulated sugar beat together the buttercream and
60ml elderflower liqueur, such as St. 4-6 tablespoons of the blackberry
Germain puree a few tablespoons at a time.
2 tbsp fresh lemon juice The buttercream should be soft and
spreadable but not runny.
In a small saucepan, combine the sugar,
elderflower liqueur, lemon juice and ASSEMBLE THE CAKE
two tablespoons of water and bring Cut the cooled cakes in half lengthwise
to a boil. Reduce the heat to low and to create four long strips of cake.
6 MAGAZINE
Blackberry Elderflower Vertical Layer Cake
Garden Cupcakes
8 MAGAZINE
FOR THE SOUR CREAM VANILLA over medium-low heat. Place the mixer Peony Cupcake
CUPCAKES: bowl on top to create a double boiler (be Fill a piping bag fitted with a large round
120ml whole milk sure the bottom of the bowl does not tip with about 255g of the buttercream.
60ml sour cream touch the water). Heat the egg mixture, Pipe a flat disc shape about 1” (2.5cm)
100g cake flour whisking intermittently, until it reaches in diameter in the centre of the cupcake.
95g all-purpose flour 160°F (70°C) on a candy thermometer. Fill a piping bag fitted with a large curved
1 tsp baking powder Carefully affix the mixer bowl to the stand petal tip (Wilton 116) with buttercream.
¼ tsp baking soda mixer (it may be hot) and fit the mixer Keeping the narrowed side of the tip
¼ tsp salt with the whisk attachment. Beat the egg facing the centre of the cupcake, pipe
115g unsalted butter, at room white mixture on high speed for 8-10 four fairly flat overlapping strips over
temperature minutes until the mixture holds medium- the centre. Release the pressure on the
200g granulated sugar stiff peaks and the outside of the bowl bag after each strip before piping the
2 tsp pure vanilla extract has cooled to room temperature. next. Follow the instructions for the rose
3 large egg whites Turn the mixer down to low and add cupcake to create three rows of four, five
the vanilla. Add the butter a couple of and six petals. The petals should be large
Preheat the oven to 350°F (175°C). Line tablespoons at a time mixing until each and ruffled compared to the rose.
two cupcake pans with paper liners. is incorporated before adding the next.
In a small bowl or liquid measuring cup, Stop the mixer and swap out the whisk Dahlia Cupcake
mix together the milk and sour cream. In for the paddle attachment. Turn the Fill a piping bag fitted with a large round
a separate bowl, sift together the flours, mixer to medium-high and beat until the tip with about 255g of buttercream.
baking powder, baking soda and salt. buttercream is silky smooth, 3-5 minutes. Pipe a cone shape in the centre of the
In the bowl of a stand mixer fitted with cupcake. The cone should be a little
the paddle attachment, beat the butter FOR THE DECORATION: less than 1” (2.5cm) in diameter. Fill a
on medium speed for 2 minutes. Add the Gel food colouring piping bag fitted with a curved petal tip
sugar and mix on medium-high until light Sugar pearls (Wilton 81) with buttercream. Holding
and fluffy, 3-5 minutes. Stop the mixer the piping bag perpendicular to the top
and scrape down the bowl. Rose Cupcake of the cupcake, pipe interlocking petals
Turn the mixer to medium-low and add Fill a piping bag fitted with a large round on the top of the cone. Applying a small
the vanilla. Add the egg whites one at a tip with about 255g of the buttercream. amount of pressure to the piping bag,
time mixing until each is incorporated Pipe a cone in the centre of the cupcake gently pull straight up for each petal
before adding the next. Mix until (the cone should be a little less than 1” and taper off the pressure on the bag as
combined. Stop the mixer and scrape (2.5cm) in diameter). Fill a piping bag you go. Release the pressure on the bag
down the bowl. fitted with a petal tip (Wilton 104) with after each petal before piping the next.
Turn the mixer to low and add the flour buttercream. Holding the piping bag at a Continue piping interlocking petals until
mixture in three batches. Alternate with 45-degree angle, leaning in towards the the centre of the cone is covered in five
the milk mixture beginning and ending cone with the narrowed side of the tip or six petals. Continue piping concentric
with the flour mixture. Mix on medium facing up, pipe an inner petal that wraps circles of petals around the centre. As
for no more than 30 seconds after the around the tip of the cone to create the petals move farther away from the
last streaks of the flour mixture are the centre bud. For the inner row, pipe centre, gradually angle the piping bag
combined. three petals equally spaced and slightly away from the centre. The outermost
Using a disher or mechanical ice cream overlapping around the centre bud. petals should be taller and may flare out
scoop, fill the cupcake liners about two Keeping the piping bag at a 45-degree around the edges. As the petals get taller,
thirds full. Bake for 20-24 minutes until a angle, leaning in towards the bud with they have more of a tendency to flip or
toothpick inserted into the centre comes the narrowed side of the tip facing up, curl over especially if the buttercream
out clean. Let cool in their pans for 5-10 pipe arcs starting at the base then up and becomes too warm. The petals tend to
minutes. Remove from their pans and partially over the centre bud. Release support one another so keep piping until
allow to completely cool on a wire rack the pressure on the bag after each petal the cupcake is completely full.
before frosting. before piping the next. For the middle
Recipe from Icing on the Cake
row, pipe five petals around the cupcake.
Tessa Huff
FOR THE SWISS MERINGUE Keep the piping bag slightly leaning away Abrams
BUTTERCREAM: from the centre of the cupcake with the Photography by Tessa Huff
4 large egg whites narrowed side of the tip always facing up.
265g granulated sugar For the outer petals, pipe seven or eight
2 tsp pure vanilla extract petals around the cupcake. Keep the
450g unsalted butter, at room piping bag at a 45-degree angle leaning
temperature away from the centre of the cupcake.
Continue to pipe arcs of buttercream to
Put the egg whites and sugar in the bowl create the petal shapes.
of a stand mixer. Gently whisk by hand to
combine. In a medium saucepan, bring
1-2” (2.5-5cm) of water to a simmer
When you want your creations to look and taste amazing, use
Renshaw Belgian Chocolate Modelling Paste. A versatile paste
containing 27% Belgium Chocolate, it remains flexible for a Finish your cakes in style with this range of fabulous Diamante
longer period of time so you can add fine detail. It sets firm and Toppers from Doric Cake Crafts. Guaranteed to bring some
provides a great finish and taste. bling to your cake designs and perfect for every occasion!
180g pack £2.19 Prices vary
Available from Lakeland, Hobbycraft Available from all good cake decorating and sugarcraft stockists
and online and local sugarcraft stores Trade customers can sign up for an account
Renshawbaking.com at Doriccakecrafts.co.uk
Create a stunning sugar twine quickly and

effortlessly! Perfect for sugar halos, beautiful These 5" confetti balloons are an awesome addition to
borders and sugar foliage. Also comes with your creations! Each balloon includes a stick, metallic
additional flowers and buds. straw, balloon holder and ribbon to perfectly finish
£19.99 your decoration. Six colours available.
Karendaviescakes.co.uk Set of 5 £4.25
Thecakedecoratingcompany.co.uk
Prices correct at point of printing
10 MAGAZINE
An opulent paint that brings indulgent metallic shine

to your edible creations. With Rainbow Dust easy to
use metallic food paint, you can bring a whole new
dimension of creativity to your cakes and bakes. Simply Sweet Success’ NEW RECIPE Vanilla Filling Cream is available
apply with a brush, sponge or airbrush for a gorgeous now! Following feedback from customers, they have changed the
metallic finish. recipe to create a light and airy bright white cream which can be
£4.10 used to crumb coat, fill and pipe. The white colour means you
Rainbowdust.co.uk can colour it as easily as you'd colour your own buttercream and
you can even add more flavourings to it to produce your own
unique flavour. Now also available in a 500g pack size, they've
lowered the price too to make it even more affordable!
From £4.50
Sweetsuccess.uk.com/filling-cream
Perfect for parties, this
stunning Polished Copper
Mirrored Cake Stand is
the ideal addition to any
celebratory cake! With a
decorative filigree border and Spruce up your kitchen attire
vibrant polished copper base, with this cute vintage style Betty
this stand will add a regal Pink Rose Frilly Apron featuring
touch to your cake displays. a beautiful rose and frill design
£18.95 for the ultimate baker.
Melodymaison.co.uk £20
Raggedrose.com
You can now create beautiful lettering

effortlessly with Sweet Stamp. Sweet
Stamp includes sets of individual letter
stamps that you emboss and paint.
There are loads of styles and sizes to
choose from.
Worldwide delivery
£24.52-£43.29
Amycakes.online
Some say that true red food colouring is a myth. It isn't out
there, it's impossible to find or maybe it never existed. Yet
people who tried the Fractal Colors Vivid Red gel say otherwise
– and experts agree. They say Vivid Red is the one true red you'll
need if you want to achieve a strong colour. Whether it's a red
velvet cake, colouring fondant or painting on icing, you'll achieve
a strong and lasting colour by using the FullFill Gel family!
30g Tube £2.60
Fractalcolors.co.uk
Sugarandcrumbs.co.uk
Orchid Wedding Cake
Create these eye-catching moth orchids and use Renshaw Extra to

achieve this grey marbled design!
12 MAGAZINE
Orchid Wedding Cake

By Hayley Lancaster, Dollybird Bakes
Difficulty Rating In association with
Equipment Required
• 5” round 5” deep top • Foam pad • Small pliers

tier • Rolling pin • White florist wire: 28
• 7” round 7” deep • Ball tool gauge, 26 gauge, 24
extended bottom tier • Cocktail sticks gauge, 22 gauge
• Renshaw White Petal • Trex/cornflower • Green florist wire: 26
Paste • Paintbrush gauge, 24 gauge, 22
• Renshaw Extra White • Paint palette gauge, 20 gauge
Hayley started cake • Rainbow Dust Metallic • Edible glue • Sugarflair paste
decorating in 2011 after Golden Sands Edible • Dipping solution colours: Shadow
the birth of her son and Silk • Dresden tool Grey, Flamingo Pink,
attending a local cupcake • Rainbow Dust Powder • Craft blade Gooseberry
decorating class. She caught Colours: Primrose, • Nile green half width • 6 bunches of 25
the bug, fell in love with the Pink Candy, Cherry florist tape superfine yellow
art of cake decorating and Pie, Citrus Green • Petal Crafts Anemone tipped stamens
hasn’t stopped learning new • Rainbow Dust Red Cutters & Veiner Set • Styrofoam dummy
skills and techniques ever Edible Art Pen • Sugar Art Studio
since. In 2014, she left her • Green cutting board Moth Orchid Cutter &
previous job as airline cabin • CelBoard Veiner Set
crew to pursue her love of
all things cake. Based in
Cornwall, UK, she works
from her little ‘cake cave’
and is able to see her young
family grow and do the job
she loves.
Japanese Anemone
1 2
Step 1.
For the flower centre, colour petal paste
with a little Gooseberry.
Step 2.
Take a pea sized ball and insert a 22
gauge green wire with a hooked end
dipped in glue.
Step 3.
3 4
Pinch and squeeze at the base of the wire
to attach the ball and roll between your
thumb and forefinger to thin the paste.
Remove excess paste.
Step 4.
Add texture and detail to the centre with
a cocktail stick. Set aside to firm up for 48
hours in the Styrofoam dummy.
5 6
Step 5.
For the buds, colour petal paste with a
little Gooseberry. Take a large pea sized
ball and add to a 22 gauge green wire with
a little glue. Pinch to secure the base and
use your fingers to slightly cone the end.
Step 6.
Use the craft blade to add four creases.
Set aside to dry for 48 hours. 7 8
Step 7.
For the petals, colour petal paste with a
little Flamingo Pink. Cut a full length 28
gauge white wire into four.
Step 8.
Roll a little paste over the CelBoard, flip
over and cut out petals vein side up with
the largest part of the vein at the pointed 9 10
end of the petal.
Step 9.
Insert the wire 1cm into the petal with a
little edible glue. Remember to remove
the excess glue and pinch where the wire
enters the petal to ensure it’s attached.
Step 10.
Flip the petals over and thin the edge
11 12
with the ball tool half on the petal and
half on the foam pad and go around the
outer of the petal. You want to thin the
edge, not ruffle.
Step 11.
Place the wired petal into the veiner and
press down.
14 MAGAZINE
Step 12.
13 14
Remove gently, pop on the foam pad and
set aside to dry for 48 hours. Make five
smaller and three larger petals for each
flower. Set aside for 48 hours to dry.
TIP: Always make a few extra petals just

in case you have any breakages or they
don’t fit together when taping.
Step 13.
Once dry, begin to add colour with dusting.
15 16
Step 14.
With the flower centre, start by adding
Citrus Green and Primrose. Use a little
cornflower to dilute the colour if you wish.
Step 15.
For the anemone petals, start at the base
brushing upwards using Candy Pink.
17 18
Step 16.
Finish dusting all the petals, buds and
centres.
Step 17.
To construct the anemone centre, take
two bunches of the stamens and fold in
half. Loop a 26 gauge white wire through
the centre and twist to secure in place.
19 20
Step 18.
Use florist tape to secure the stamens
about 1.5cm up.
Step 19.
Gently insert a cocktail stick through at
an angle.
Step 20.
Thread the centre through and secure 21 22
with florist tape.
Step 21.
Fully tape to finish.
Step 22.
Take the first anemone petal and line
up to the centre. When happy with the
placement, secure with tape.
23 24
Step 23.
Add the next petal tucked slightly behind
the first and again secure with tape.
Step 24.
Continue until you have eight petals on the
flower – it should look as shown. When all
the petals are attached, tape fully.
Moth Orchid
25 26
Step 25.
For the orchid throat, warm up petal
paste by working between your fingers.
Step 26.
Apply to the front of the moth orchid
mould and use the rolling pin to spread
the paste out over the mould. You may
need Trex or cornflour to prevent sticking.
27 28
Step 27.
Remove the paste from the mould and
use a cutter as shown.
Step 28.
Dip a 24 gauge white wire in edible glue
and insert 1.5cm into the base of the
throat. Pinch where the wire enters the
throat to make sure the paste is attached
to the wire securely. 29 30
Step 29.
Place the throats on the foam pad. Curl
the V shaped end of the throat in towards
the centre. You may need to keep an
eye on these until they are holding their
shape. If the V part moves, gently curl
back over. Set aside to dry for 48 hours.
Tip: Make extra throats as they are so 31 32

fragile and often break!
Steps 30 & 31.

Roll out petal paste over the CelBoard,
flip over veined side up and cut out
three petals. You will need three for each
orchid. Make sure the flat part of the
petal is over the widest part of the vein as
this is where to insert the wire.
33 34
Steps 32 & 33.
Dip a 24 gauge green wire in glue, remove
excess and insert into the vein 1.5cm into
the petal.
Steps 34 & 35.

Flip the petal over and thin the edge with
the ball tool half on the petal and half on
the foam pad. You don’t want a ruffle,
just a little movement and thinness.
35 36
Step 36.
Place in the veiner with the vein on the
underside. Press down and remove.
16 MAGAZINE
Step 37.
37 38
Place on the foam drying pad to dry.
Leave for at least 48 hours.
Step 38.
Repeat with the kidney bean shaped
petals. You will need two for each orchid.
Step 39.
Insert a 22 gauge white wire 1.5cm into
the veined side of the petal. Make sure
you pinch where the wire enters the
39 40
paste to ensure the wire is in place.
Step 40.
Thin the edge of the petal.
Step 41.
Place into the veiner.
Step 42.
Place on the foam pad to dry. Encourage 41 42
a little movement on the petal if you wish
by using your fingers to tease the edge of
the petal up a little. Set aside to dry for
48 hours
Step 43.
Once all petals are dry and firm, add
colour with Primrose and Cherry Pie.
I find it useful to have a picture of the
flower to help. 43 44
Step 44.
First, apply Primrose. Use a little
cornflower mixed with the dust to dilute
it down a little.
Step 45.
Add a little Cherry Pie.
Step 46. 45 46
Use the Red Edible Art Pen to add final
details to the throat.
Step 47.
To make the flower, start with two of
the kidney bean shaped petals. Bring
together with the veins showing on the
outer.
Step 48.
47 48
Apply a small amount of florist tape to
secure. Don’t cover the whole wire. Bend
the petals backwards 90-degrees.
Step 49.
49 50
Line up a throat, it should slide into place.
When happy with the position, tape again
to secure.
Step 50.
Take two of the smaller petals, bend to
90-degrees and tape.
Steps 51 & 52.

Add the smaller petals sitting together
with the other group as shown.
51 52
Step 53.
Take the final smaller petal and secure in 53 54
place with tape. Cover all the wires with
florist tape.
Steps 54 & 55.

Make the buds the same way as the
anemone, but in white petal paste with
24 gauge green wire. Add Citrus Green to
the base and Primrose to the creases.
Floral Arrangement 55 56
Step 56.
Take three buds, an orchid and a full
length 20 gauge green wire.
Step 57.
Tape the first bud to the wire and tape.
Step 58.
Add the other buds and secure with tape. 57 58
Step 59.
Line up the first of the orchids and when
59 60
happy with the placement, tape fully.
Step 60.
Line up the second orchid on the
opposite side to the first and tape fully
when happy. At this point, look at the
cake and consider the length of the
arrangement to make sure you get the
spacing correct.
18 MAGAZINE
Step 61.
61 62
Attach the last orchid and secure with
tape fully.
Step 62.
Attach a couple of wires to secure the
arrangement in place on the cake in posy
picks. Line the arrangement up to the
cake to check size and placement.
Marble Cake Finish

63 64
Step 63.
Knead white Extra fondant.
Step 64.
Add a little Shadow Grey with a cocktail
stick and mix through by kneading. To
see if you have marbling, use a knife to
cut through the icing – you can see the
marble effect taking shape. Be careful not
to over knead the colour as you will lose 65 66
the marble effect and just have grey.
Steps 65 & 66.

When happy with the marble effect, roll
out and cover the cake as normal.
Step 67.
For the Kintsugi detailing, it is useful to
have a picture of a Kintsugi item to help
when adding the detail to the cake. 67 68
Step 68.
Use the dresden tool to make the indent
focusing on straight lines opposed
to curved, the picture will help for
reference.
Step 69.
Add a little dipping solution to the dust
colour and mix. You don’t want the 69
consistency too runny, rather a little
thicker to apply to the cake as shown.
For more information about Hayley

and her work, visit:
www.dollybirdbakes.co.uk
In association with
www.renshawbaking.com
Sugar Halo Wedding Cake
Use the NEW Karen Davies Sugarcraft Sugar Twine Mould to create
this gorgeous wreath, paint with colours and finish off with these
subtle Ruffled Roses!
20 MAGAZINE
Sugar Halo Wedding Cake

By Karen Davies, Karen Davies Sugarcraft
Photography by Dan Burns – Natural Selection Design
Difficulty Rating
Equipment Required
• Karen Davies Case - Stylish • Royal icing

Sugarcraft Sugar Twine • 6” cake board • Cornflour
Mould • Sponge pad • CMC/tylose
• Karen Davies • Paintbrushes • Sugarflair Spruce
Sugarcraft Ruffled • Cutting wheel Green paste colour
Karen Davies is an Roses Mould • Dresden tool • Rainbow Dust Powder
established and respected • Karen Davies • Small flower former Colours: Autumn
mould designer and Sugarcraft Brush • Karen Davies Green, Milk Chocolate,
manufacturer within the Embroidery Mould Sugarcraft sugarpaste White Pearl Lustre,
sugarcraft industry. This • Karen Davies in Vanilla or Strawberry, Burgundy
year marks the company’s Sugarcraft Plaited Marshmallow • Colour Splash Light
tenth anniversary! Karen Borders Mould • Flower paste Gold dust
and her daughter, Alice, • Sweet Stamp Upper • Edible glue • Pearl lustre spray
produce a range of moulds
with the belief that the art
of cake decorating should
be accessible to anyone.
Their moulds allow you
to achieve professional
outcomes quickly and easily,
keeping cake decorating an
enjoyable hobby.
Karen shows how you too
can master three key 2019
wedding cake trends,
sugar halos, ruffled roses
and brush embroidery,
quickly and easily using her
beautiful range of moulds.
Step 1a.
Dust the Sugar Twine Mould with
1a 1b
cornflour. Colour 150g of sugarpaste pale
green. For the paste to dry quicker and
stronger, knead in a level teaspoon (5ml)
of CMC. Roll a sausage of paste slightly
shorter than the mould and thinned at
one end. Lay on the mould and press in.
Make sure it is level with the back of the
mould and not going over the edge.
Step 1b.
Turn the mould over and slowly peel back
to release the paste. Place on a piece of 1c 1d
sponge to dry. Shape around the edge of
the cake board. Make another and leave
both to dry.
Step 1c.
Mould flowers, Brunei and berries from
the Sugar Twine Mould.
Step 1d.
Colour flower paste green. Roll out and
cut a strip 2-3mm thick, tapered at one
end and long enough to fit the length of 1e 2a
the moulded twine.
Step 1e.
Turn the twine over and brush along the
centre with edible glue. Place the strip
securely down the centre of the twine.
Step 2a.
Turn the twine to the right side and place
on kitchen paper. Rub green powder
colour onto the paper then gradually
brush colour onto the centre and edges 2b 2c
of the leaves.
Step 2b.
Brush brown powder colour onto the
centre stem. Mix pearl white and gold
with isopropyl alcohol and paint the buds.
Step 2c.
Paint gold into the centres of the small
flowers. Brush the berries with pink and
the Brunei with burgundy powder colours.
3a 3b
Step 3a.
Attach the flowers, etc. with royal icing.
Step 3b.
Spray the two twines with pearl lustre.
Step 4a.
Mould small flowers from the Brush
Embroidery Mould in white and pale 4a 4b
grey. A small flower can also be moulded
from the smallest of the larger flowers as
shown. Because the leaves will be tucked
behind the flowers, just mould half of the
leaf and thin the edge a little.
Step 4b.
Place the largest flower in a former to
shape a little.
22 MAGAZINE
Step 5a.
Mould the ruffled roses a few at a time
5a 5b
before attaching to the cake. Make more
of the smaller sizes than the large to help
fill spaces.
Step 5b.
Mould the ruffled leaves. As with the
embroidery leaves, half of the leaf can be
moulded and the edge thinned so they
tuck neatly behind the roses. Point the tip
a little more as well for a good fit.
Step 5c. 5c 6a
Attach the ruffled roses and leaves to the
cake with royal icing. If they are slightly
soft, they can be shaped a little to fit
together easily.
Step 6a.
Place the required initials onto the Sweet
Stamp. Remember to do this mirrored.
Step 6b.
Emboss onto a freshly sugarpasted cake.
6b 6c
Step 6c.
Mix isopropyl alcohol with gold dust and
paint the letters.
Step 7a.
Brush the Plaited Borders Mould with
pearl lustre. Place a thin sausage of white
paste onto the mould. Press in making
sure it is flat, level and not going over the
edge.
Step 7b. 7a 7b
Attach the borders to the cakes with
edible glue. At the joins, use the dresden
tool to push the ends together.
Step 8.
Using royal icing, attach the small grey
embroidered flowers as a border around
the centre of the white cake and the
white flowers to the grey cake.
Step 9.
Attach the twines to the cake with royal 8 9
icing. If you feel they need support until
dry, use small pieces of sponge or kitchen
paper.
For more information about Karen

www.karendaviescakes.co.uk
5 MINUTES WITH...
Suzanne Thorp
Early Beginnings Lifetime Tools
Q: When did your cake journey begin? Q: What three tools can you
A: My parents owned their own craft not live without?
bakery and during the school holidays, A: I could not live without
I had to go and help out. The older I got, my smoothers, paintbrushes
the more interesting jobs I was allowed and most importantly, my
to do. Piping fresh cream into the puff PME piping tips.
pastry cream horns was a real treat. I
practised and practised until mum thought Wedding Cake Flavours
I was good enough to help decorating the Q: What is the most popular wedding cake
birthday cakes. I soon discovered a passion flavour combo?
for cake decorating and that I was quite A: Our family’s secret recipe traditional fruit
good at it. cake is really popular with our couples but
we can't get away from the classic vanilla. Our
Cake Heroes salted caramel probably comes a close second.
Q: Who are your cake heroes?
A: I have loved cake decorating since I was Life Mottos
a little girl so I have had many cake heroes Q: What motto/s or mantra/s do you live by?
over the years. I loved books by South A: Don't give up! If you don't succeed first
African cake decorator, Kate Venter, when time, try again. I think life is about practising
I was younger – her cakes were so pretty and always remember to smile as you do it.
and she used royal iced motifs to decorate
her birthday cakes. I, of course, love Eddie Extreme Cake Makers
Spence and his wonderful royal iced piping Q: What have been your best TV moments on
skills, a cake decorated in this way is my Extreme Cake Makers?
perfect cake. Mike McCarey and Karen A: Making the Remembrance Day cake for
Portaleo are cake sculpting magicians and Lloyds of London shown in the current series
it’s a delight to see what they create next. of Extreme Cake Makers was a real highlight.
My most recent cake hero though is actually 5000 poppies fell from the atrium as everyone
a lady from the 18th century, Elizabeth stopped for the two minute silence followed by
Raffald. She published a recipe book 250 the ringing of the Lutine Bell. It was incredibly
years ago called The Experienced English moving and thought-provoking, I felt very
Housekeeper and this is the first printed privileged to be there. Another favourite was
recipe of what we now call a wedding our Midsummer Night's Dream cake in series
cake. She describes a fruit cake covered in one made for a cancer charity in Preston.
almond paste and covered in sugar icing. This cake caused such a fantastic reaction
Since Queen Victoria, who referred to with everyone at the event and raised a lot of
Elizabeth in her diaries, used this sugar money. It still gets talked about today.
icing on her wedding cake, it has become
known as royal icing. She was a tremendous Future Plans
woman who achieved so much but is not Q: What plans do you have for 2019?
really known at all. A: We have some really exciting plans for
our business, The Frostery, and I am looking
Birthday Cake Artist forward as always to the weird and wonderful
Q: If you could get a cake artist to make cake commissions that will come through the
your next birthday cake, what would it be door. Every day is completely different and
and who would you get to make it? that's what I love about my job. That and that
A: I would have to say Eddie Spence and cake always brings a smile to people's faces.
then maybe Karen or Mike might like to add
a sculpted character on top. The very best
of both worlds.
Find out more about Suzanne and her work:

www.facebook.com/frostery
24 MAGAZINE
Gilded Rose
Cake
How’d They Do That?!
By Ana Parzych, Ana Parzych Cakes
Photography by JAGStudios
For more information about Ana

www.anaparzychcakes.com
www.facebook.com/anaparzychcakes
Instagram @anaparzychcakes
Shape and colour these roses and add the monogrammed plaque and
ornamental decorations!
26 MAGAZINE
Roses
Prepare the roses and flowers a few needle while sliding from the top wires on a piece of Styrofoam and let
days ahead of time. edge to form a slight bend. Brush dry. Put two aside, these will be the
the petals with water or gum paste medium roses.
Make a ball of gum paste and shape glue halfway down and glue around
into a cone. Make a small hook using the flower cone with the petals 4th layer: For each flower, cut five
pliers at the end of a 22” gauge wire, overlapping each other. Repeat for petals out of ivory gum paste using
dip in water or gum paste glue and all the roses, insert the wires into a a large cutter. Thin the edges with
insert into the bottom of the cone. piece of Styrofoam and let dry until the ball tool on the foam pad and
You’ll need ten. Let dry overnight. firm. Put half aside, these will be the using the knitting needle, press and
small roses. slide to form a bend at the top. Let
1st layer: For each cone, cut two the petals firm up for a few minutes.
petals out of pink gum paste with a 3rd layer: For each flower, cut four They should be able to hold their
small rose cutter. Thin the edges with petals out of ivory gum paste with shape while still being pliable. Brush
a ball tool on a foam pad pressing the large rose cutter. Thin the edges lightly with water and glue the petals
with a knitting needle while sliding with the ball tool on the foam board. overlapping each other. Insert the
in a diagonal direction to curl the top Thin the centre of the petal in a wires on a piece of Styrofoam and let
edge. Apply a small amount of water circular motion to form a concave dry completely or alternatively, use a
to the lower half of each petal and shape. Use the knitting needle to flower former or hang upside down
glue with the petals overlapping each press and slide the top edge of the on a wire rack. You should have three
other. Repeat for all the roses, insert petal in a slight diagonal direction large roses.
the wires into a piece of Styrofoam from both the left and right top
and let dry until firm. sides. Let the petals firm up for a few After all the roses have dried, cut ten
minutes before gluing to the rose calyxes using a calyx cutter. Thin the
2nd layer: For each flower, cut base. Brush lightly with water to the edges with the ball tool on the foam
three petals out of light pink gum lower third of the petal only taking pad, brush lightly with water and
paste with a medium cutter. Thin care not to oversaturate the paste as insert wire through the centre. Glue
the edges on the foam pad with the it will get soggy. Attach the petals so to the back of each rose and let dry.
ball tool and press with the knitting they overlap each other. Insert the
Flower
Knead a piece of white gum paste until
pliable. Using a small non-stick rolling pin,
roll onto a grooved petal board. Cut five
petals for each flower with a small peony
cutter. Take a 26 gauge wire and dip in
water or glue, run your thumb and index
finger while pinching to get rid of excess
water. Dry your fingers and insert the wire
halfway into the raised side of the petal.
Transfer to the foam pad and thin the

edges pressing the ball tool from the top
of the petal halfway down to create a
concave shape. Leave on the foam to dry.
For the centres, take 15-20 stamens and

wrap with white floral tape onto a 26
gauge wire. Mix a small amount of gold
dust with lemon extract or vodka to make
gold paint. Dip the stamens into the gold
paint, shake to remove excess and insert
the wires in a piece of Styrofoam to dry.
Once the petals have dried completely,

take five petals for each flower and a
piece of stretched out floral tape to tape
around the gold stamens.
Colouring
Place small amounts of pink and green with the roses emphasising the centre. of ivory fondant and glue with a little
petal dust on a piece of wax paper. With a small flat brush, take a little water to the places where you’ll insert
Using a wide flat brush, charge a small green petal dust and brush lightly the sugar flowers, this will be support.
amount of the pink dust and lightly between the petals as deep between
brush the edges of the flowers. Repeat them as the brush will go. Take a piece
28 MAGAZINE
Monogram Plaque
Roll out a thin piece of ivory gum wax paper. Trace one or two desired and fill with small pieces of the
paste and cut an oval or round shape letters with a pencil, lettering stencil mixture. Make a flower garland, two
about 4-4.5” tall. Let dry overnight on or print from your computer making scrolls, about 15-20 roses and other
top of a 7” round pan placed on its sure the letters will fit inside the mini flowers in assorted sizes. You
side. To prevent the pan from rolling, plaque. Shade the back of the paper can also just use roses in lieu of the
place inside a slightly smaller cake template with a soft pencil, turn garland and scrolls. Try overlapping
pan. Alternatively, use a round 7” over, place on top of the plaque and the flowers and gluing with a dot
Styrofoam dummy. transfer by tracing the letters. of royal icing. Glue the monogram
plaque with dots of royal icing.
Once the plaque has dried, dilute Fit a piping bag with a no.1.5 round
a small amount of iridescent pink tip and fill a third with piping Once all the flowers are glued around
powder with lemon extract or vodka. consistency royal icing. If it’s too dry, the plaque, make two edible paints
Using a natural sponge, dip in the add a few drops of water. with lemon extract or vodka and
pink mixture, squeeze and start gold and pink dust. Be creative. In
tapping the plaque to get an uneven Pipe the monogram by tracing the this example, I painted most of the
look. Let dry for a few minutes. Paint transferred letters and let dry. In the pieces around the plaque and the
the 8” tier with the same technique. meantime, using a 50% gum paste letters with the gold paint. I left a few
50% fondant mixture, make the of the roses and flowers unpainted
Using a pencil and the plaque as a moulded decorations. Brush moulds and highlighted the centres with the
template, trace the edge on a piece of with a small amount of cornstarch pink paint.
Lace
Roll out a thin piece of fondant and cut with
a pizza wheel to fit loosely on top of lace and
rose double sided moulds brushed lightly with
cornstarch. Place the top of the mould and press
with a heavy rolling pin. While pressing the top
with your hand, carefully rip any fondant pieces
sticking outside. Take away the top of the mould
and using your fingertips, push any leftover
fondant to fit. Put the top mould piece back in
place and press again with the rolling pin. Take
the piece out and keep covered with plastic wrap
to prevent the fondant from drying too fast. You
will need eight lace pieces and twelve rose pieces.
Once all the pieces are done, mix the gold dust
with lemon extract to make a paint. Use a brush
to paint all the lace and rose pieces. Brush the
back of each lace or rose piece with a little water
and glue in place.
Wedding Cake Product Guide

Check out this collection of products
perfect for wedding cake creations!
1 3
Mixed with rejuvenator spirit (or alcohol-free extracts to keep it
halal), the Fractal Colors FunDustic range turns into the ultimate
edible paint. With a wide array of colours available, they are
perfect to bring a wedding cake to life - whether you want to go
for classic tones with gold or prefer to do something refreshing
This gorgeous cake,
with minimalistic styling, you'll find the colours you need.
created in tribute
£2.25
to Living Coral
Sugarandcrumbs.co.uk
(Pantone's Colour of
Fractalcolors.co.uk
the Year), uses Satin
Ice Red, Orange,
Kristina Rado Art - KriKri
White and Black

fondant. Satin Ice
fondant is known for
Fransiska Wongso
its premium quality,
workability and taste.
Prices vary
Cake-stuff.com/
search/satin-ice
2
The Eternity Cake Lace Mat will give the perfect finishing
touch to your cake! It combines buds, flowers and This Brush Embroidery Mould is the only mould that
embroidery for the perfect nature inspired finish! Pair this allows you to create beautiful brush embroidery. It
with the Pearlised Gold Cake Lace and you have a beautiful gives you 12 detailed designs and is ideal for cakes,
combination. It comes pre-mixed and pre-coloured so all cupcakes and cookies. You could leave your design
4
you have to do is apply to your mat. plain or brush lightly with edible paint or lustre to
Eternity Cake Lace Mat - £25.99 bring out these stunning details!
Gold Cake Lace - £13.95 £17.99
Thecakedecoratingcompany.co.uk
PreBakes
Karendaviescakes.co.uk
30 MAGAZINE
5 8
The Metallic Water
Activated Food Paint Palette
Nik Holmes
from Sweet Sticks is the
first of its kind and has
some truly gorgeous colours! These
will perfectly finish off your wedding
cake. Simply activate, stir and paint on
royal icing, macarons or fondant!
$65.00
Sweetsticks.com.au
6
Dollybird Bakes
Renshaw Extra White and Petal These pretty Culpitt Gumpaste Ranunculus Flowers
Paste were both used to create this offer a hassle-free way of decorating wedding cakes
gorgeous wedding cake. Renshaw whilst still maintaining a professional finish. Each
Extra is firm, elastic and super easy flower is bound by bendable wires that make for
to use whilst Petal Paste will allow easy positioning and application on cakes. The subtle
you to produce perfect finishing colour on each flower head provides a realistic
touches for your cake. appearance that will make your wedding cakes
Extra - £5.99 blossom into beautiful creations!
Petal Paste - £3.49 £25.20-£45
Renshawbaking.com Craftcompany.co.uk
7 Roxy & Rich Hybrid Petal Dust pairs

exceptionally well with their 100% edible
Highlighter Dust! Easy to use, both are 100%
edible and are fantastic colouring products
9
This Beautiful Buttercream
for pastry chefs and cake designers of all Bouquet Piping Set includes 12
levels. These dusts add that special touch to quality stainless steel piping
bring your creations to the next level. nozzles, two couplers, icing
£5.49-£7.84 scissors, large resuable piping
Retail: Thecakedecoratingcompany.co.uk bag plus much more, to help
Wholesale: Cakecraftgroup.co.uk you get the perfect buttercream
Outside Europe: Roxyandrich.com for floristry for your wedding
retailers cakes.
£19.99
Thesugarcraftcontessa.co.uk
10
Saracino Flower Paste is extremely
elastic which helps with initial stiffening
Ben the Cake Man
when forming flowers for your wedding

Carmen's Cakes
cake. It has a subtle aroma and taste and

can be really easily coloured with gels
and powders to create a whole range of
flowers.
£2.89-£9.89
Cake-stuff.com
Owl You Need isLove
Carve and cover your cake to create this owl shape, add feather
texture and colour with Rainbow Dust ProGels and sequins!
32 MAGAZINE
Owl You Need is Love

By Kay Gajra, Kaykes
Difficulty Rating
Equipment Required
• 2x 7” cakes • 18 gauge florist wire • Rainbow Dust Paint

• 2x 5” cakes • Rolling pin Metallic: Gold, Silver
• Chocolate ganache • Wire cutters • Rainbow Dust Edible
• 9” cake drum • Sugar Shapes Gold Sequins
• 5” cake card • Nail brush • Rainbow Dust ProGels:
Kay Gajra is an award-winning • Renshaw Ready to Roll • Paintbrushes Chestnut, Brown,
artist from Bolton, UK. She has Icing • Scalpel Caramel
been designing and making • Renshaw Flower and • Knife • Rainbow Dust Powder
cakes for the last six years. Modelling Paste • Pointed modelling tool Colours: Snow
She specialises in sculpting, • Renshaw Belgian • Ball tool Drift, Black Magic,
airbrushing and hand painted White Chocolate • Green ribbon Pumpkin Pie, Shadow
cakes from elephants to aliens. Modelling Paste • Rejuvenator spirit Grey, Moss Green,
She uses a wide range of • Dowels • Renshaw Royal icing Chocolate, Rust,
products and techniques to • Edible glue • Foil Cream
showcase and add different
elements to her work. Here is a
full tutorial on how to make this
amazing lifelike owl that can
be designed for a wedding or
tweaked for an upcoming event
to wow your guests.
In association with
Step 1.
1 2
Cover the board with sugarpaste using
water to stick. Leave to dry.
Step 2.
Stack the 7” cake on a spare board, fill
and ganache. Cover with white paste and
pinch the edges to give a lip.
Step 3.
Using the pointed modelling tool, go
around the top of the lip to make a rim
3 4
and around the base to make ridges of
different depths.
Step 4.
Using the new nail brush, drag around
the flat top to give a cut stump texture.
Step 5.
Crumple foil into a ball. Press around the
sides for a bark effect and keep moving 5 6
for different patterns.
Step 6.
Fold a small piece of foil for the top lip
and press around.
Step 7.
Using the ball tool, give small impressions
on the top and around the sides. Leave
to set. 7 8
Step 8.
With the flower paste, make different
sized balls for berries. Cut the wire to
different lengths and with a little glue on
the tip, gently press into the balls. Leave
to dry.
Step 9.
Dowel the base tier. Use a square layout 9 10
and one in the middle for a secure base.
Step 10.
Place the 5” cake on the card board and
carve into a bell shape. Around a quarter
from the top, carve a small ridge for the
neck.
Step 11.
Cover with ganache and leave to set in
11 12
the fridge.
Step 12.
Roll flower paste to around 1-2cm thick.
34 MAGAZINE
Step 13.
13 14
Using the scalpel, cut the sides and base
off. I have used a nozzle to cut half circles
from the top but you could also use a
shaped cutter.
Step 14.
Using a line of royal icing, fix the join and
leave to set.
Step 15.
Now the berry balls are set, paint half
15 16
silver and half gold. When painted, dip
into sugar and turn. Push the wires into a
dummy to dry.
Step 16.
Mix 50/50 sugarpaste and modelling
chocolate. Cut in half and place half into
an airtight bag.
Step 17. 17 18
Roll out and cover the top tier. Use the
ball tool to push a heart shaped face, two
eye sockets and into the ridge for the
neck.
Step 18.
Roll two balls for eyes.
Step 19.
Wet inside the eye sockets and place the 19 20
balls into the sockets. Using the ball tool,
gently push a hole for a nose. Make a
small cone and place into the hole.
Step 20.
Roll four thin sausages for upper and
lower eyelids.
Step 21.
Wet and place on the top and bottom of 21 22a
the eye socket.
Steps 22a & b.

Using the knife, pluck the fondant softly
to make a fluffy feather effect around the
heart shaped face.
Step 23.
22b 23
Roll fondant out and cut into feather
shapes for the chest feathers. Using
the knife, softly pull lines into each for
texture.
Step 24.
24 25
Wet the chest and cover.
Step 25.
When covered, use the tool as with the
face and go down each side of the body.
Step 26.
Add a few feathers around each eye
socket as with the chest.
Step 27.
26 27
To cover the rest of the head, use the tool
softly to create lines going backwards
down to the neck. Roll more feathers to
add to the top crown area and attach
with a dab of water.
Step 28.
Paint the bottom tier with ProGels. Mix a
drop of Caramel with rejuvenating fluid to
make a paint for the top of the stump. 28 29
Step 29.
Wipe the top with a damp tissue.
Step 30.
Using the same method, mix Chestnut
and fluid and paint the sides. This may
drip so be careful. Wipe the top again
with a damp tissue. Using Brown, paint
into the cracks to add depth to the 30 31
stump. Leave to dry.
Step 31.
Place the owl on top of the base tier. Use
the knife to make sure all feathers are sat
correctly.
Step 32.
Using the other half of the fondant, mix a
drop of Chestnut and Caramel to make a 32 33
soft brown.
Step 33.
Using the scalpel, cut out large feathers
in different sizes for the wings. Using
the knife, pull lines downwards to give
texture.
Step 34.
34 35
Layer wing feathers on both sides and
down the back. Using small feathers,
layer around the heart face to give
different depths.
Step 35.
Place feathers around the face and head.
36 MAGAZINE
Step 36.
36 37
When the crown is set, paint with silver
and sprinkle with gold sequins.
Step 37.
Use Chocolate powder to dust around the
edge of the face, feathers and around the
eye sockets. Work down the body dusting
around the wings.
Step 38.
Using Shadow Grey powder, dust softly
38 39
around the face feathers.
Step 39.
Use Rust and Pumpkin Pie powder to
softly pick out feathers on the chest and
face. Mix the colours to dust the beak.
Steps 40a & b.

Using Moss Green and Black Magic, paint
both eyes. 40a 40b
Step 41.
Mix Chocolate and Black Magic together
to dust around the face, wings and
between the odd feather to give depth
and shade.
Step 42.
With Snow Drift and Black Magic, dot
random feathers and head feathers in a 41 42
line for the markings.
Step 43.
Dot each eye with white for the effect of
reflection.
Step 44.
Using a little royal icing on the base, place
the crown on top of the head.
43 44
Step 45.
Place berries and leaves on the stump
and add the ribbon.
For more information about Kay

and her work, visit: 45
www.facebook.com/kaykes1
Instagram @kaygajra
In association with
www.rainbowdust.co.uk
38 MAGAZINE
SPECIAL FEATURE
Wedding Dress Cake

My name is design had to be individually cut and
Reema Siraj positioned on the dress in an orderly
and I’m a fashion to ensure the design was
Dubai based flowing and faultless.
cake designer
and instructor. Next was the physical structure
I was invited of the cake. The fact it was a life-
by Cake Talks sized wedding dress meant this was
in Oman to challenging.
take part as a judge and to
contribute a masterpiece for their The buttons on the back of the gown
annual cake exhibition. were 94 in total lining almost the full
length of the dress. Each was handmade
I was certain about what I was going to using balls of fondant fastened into
make. My fondness of mediums such as another 94 loops identical to an actual
lace, pearls and edible fabrics is what button up back.
drew me to the idea of constructing this
life-sized wedding dress cake. This project was done entirely by
myself in three weeks, almost 180
Heavy embellishments were hours. Satin Ice sponsored me with
fundamentally the focus of this cake so their products to complete this massive
I needed inspiration from a dress that cake with over 30kg of fondant.
already encapsulated this. I looked to
the exemplary designs of Ziad Nakad, To find out more about Reema and
a sensational wedding gown designer her work, visit:
from Beirut who specialises in eccentric www.facebook.com/indulge
fabrics and unconventional beading
styles! I perused through his 2017 and
2018 bridal dress collection.
Bringing the sketch to life was my next

step. I prepared a mood board using all
elements and textures I could possibly
use in this project which helped me a
lot in deciding what suited the design
best.
All the details in this dress were to

be entirely handmade so I began by
crafting the embellishments one by
one. Starting with the delicate flowers
made of wafer paper and centred with
varying sizes of edible pearls was a
tedious task. Over 2400 individual
handcrafted edible flowers were made.
Lace was the main feature of this

cake. With over 3000 individual lace
flowers covering almost 90% of the
entire dress, it was certainly the area
that required the most attention to
detail. Each flower that formed the lace
Royal Wedding Cake

By Eliana Morales, Chiki New York
Headshot by Eugenio Morales
Cake photography by Lili Aviles Photography
Design this peony sugar flower, create the Big Ben clock from scratch
and finish off with edible rustic lace!
40 MAGAZINE
How’d They Do That?!
For more information about Eliana

www.facebook.com/chikinewyork
Eliana Morales was born in landed her a Gold, Silver and

Salta, Argentina and currently Bronze medal in the wedding
resides in Brooklyn, New York. cake category and also one of
She graduated in her country three finalists for Rising Star at
as a pastry chef and became the 2017 Golden Tier Awards.
a professional cake designer Due to her passion for art, food
for over ten years working and flowers, her love for this
with renowned culinary arts profession continues to grow
professionals in America. exponentially. Eliana is currently
Eliana’s rich experience inspired making custom cakes and is
her to start her own business, open to new opportunities such
Chiki New York. Her talents as teaching in the near future.
and creativity in competitions
Peony Sugar 1 2 3
Flower
1. Roll out white gum paste to 1/16” thick
and cut out three extra small, three small
and four medium peony petals. Keep
covered until ready for the next step.
2. With a ball tool, thin around the edges

of each petal and press each into a veiner.
3. Frill the top edge of each petal but 4 5 6

press from the edges to the centre down
with a ball tool to cup them.
4. Overlap the extra small petals to a

Styrofoam ball using piping gel.
5. Continue with the small and medium

petals with the same technique. For bigger
sizes, use spoons so they keep the shape
and rest for a minute before attaching.
6. Hang to dry and continue with the 7a 7b

remaining medium petals. Roll out gum
paste to 1/8” thick, insert a wire using
piping gel and dry overnight over spoons.
7a & b. Take each petal and attach tightly

together by wrapping floral tape around.
Big Ben Clock 8 9
8. Mix tylose powder into gum paste and roll

out to 1/8” thick. Cut circles with a circle cutter.
9. Cut out an edible image, attach to the gum

paste circle and set aside to dry.
10. Mix Renshaw royal icing with black gel

colour for piping consistency. Using wax paper 10 11
over the images of the clock hands, start to
pipe following the lines and let dry overnight.
11. Continue piping over the edible image

print and after a few hours, start painting with
gold dust mixed with vodka.
12. Optional: use extruded black gum paste

and attach around the clock with piping gel.
12 13
13. Place the clock face on the cake using
royal icing and add a second disc of gum paste
if necessary to give more dimension. Keep
painting in gold all around the clock.
Edible Rustic
14
Lace
14. Draw your desired lace pattern on
tracing paper. Trace the lace design onto
the cake and make sure to secure with
a few pins.
15. Follow the drawing marks with white 15

royal icing and let dry completely. Create
a rustic texture by filling all the gaps of
the lace design and brush out with a
little bit of water in the direction of the
leaf or flowers. This is a good technique
to be creative. Add a few royal pearls
and paint gold.
42 MAGAZINE
Captivating Coral
Add the layered coral middle tier and create these coral flowers and
leaves to finish off your cake!
44 MAGAZINE
Captivating Coral By Jenna Jenkins, Butter Sugar Flour

Difficulty Rating
Equipment Required
• 6” round 11” deep • Pink watercolour • Squires Kitchen

cake wafer paper Food Colour Dusts:
• 5” round 3” deep cake • Ornamental moulds Chestnut, Sunflower,
• 4” round 7” deep cake • Texture mat Marigold, Leaf Green,
• Massa Ticino Tropic • Simply Nature Moth Poinsettia, Thrift
• Squires Kitchen flower Orchid veiner/cutter • Sunflower Sugar Art
Jenna is self-taught cake paste set Petal Dusts: Cosmos,
decorator based out of • CelBoard • Simply Nature White, Black
Philadelphia. Specialising • Egg foam Anthurium veiner/ • AmeriColor Soft Gel
in sugar flowers and unique • Ball tool cutter set Pastes: Electric Yellow,
colour combinations, • Dresden tool • Simply Nature Cosmo Electric Pink, Deep
Jenna takes us through this • Small rolling pin veiner/cutter set Pink, Orange, Leaf
graceful yet vibrant wedding • Wire cutters • Medium teardrop Green
cake tutorial. • X-acto knife cutter • PME glaze spray
• White floral wire: 20 • Rose petal veiner • Small round tip flower
gauge, 26 gauge • Small leaf cutter stamen
• White floral tape • Small leaf veiner • Dusting brushes
• Wilton cornstarch bag • Large leaf cutter • Tylose and water
• FondX piping gel • Large leaf veiner mixture
• Ruler • Flavourless gelatin
For more information about Jenna

Instagram @buttersugarflour
Step 1a.
Cover all three tiers in white paste and
1a 1b
set aside. Using the ornamental moulds,
press out 20 large centre flourishes, 10
right flourishes and 10 left flourishes.
Step 1b.
Attach with the tylose water mixture
around the top and bottom of the 6” and
4” tiers.
Step 1c.
Using a mixture of black and white dusts,
swipe a flat dry paintbrush against the 1c 2a
flourishes to bring out the high points. Buff
around each with a fluffy brush working
out the harsh lines with white dust.
Step 2a.
Cut 1x3” stripes of watercolour wafer
paper using the X-acto knife and ruler.
You will need 25-30 pieces.
Step 2b.
Attach the stripes on the 5” tier
overlapping each by 0.5”. Stack all tiers. 2b 3a
Step 3a.
To create the centre of the anthurium,
attach a 3” cone of white paste to a 20
gauge wire using water. Roll along the
texture mat and set aside to dry for 24
hours. Repeat five times.
Step 3b.
Create peach paste with deep pink and
orange gel colours. Roll out to ⅛” on
the CelBoard, cut and vein with the 3b 3c
anthurium set.
Step 3c.
Wrap the anthurium petal around the
base of the dried centre using the tylose
water mixture.
Step 3d.
Set the anthurium on egg foam with the
pointed end hanging off to dry for 24
3d 4a
Step 4a.
To create the centre of the cosmo flower,
tape around the centre of a bunch of
small black stamens and cut in half
creating two centres. Repeat three more
times creating eight bunches in total.
Step 4b.
Create pollen by mixing flavourless
gelatin, yellow dust and a small bit of
orange dust. Wet the tip of the bunches
using the tylose water mixture and dip
into the pollen mixture. 4b 4c
Step 4c.
Roll white paste out thinly over the
CelBoard. Cut with the cosmo cutter
and insert 26 gauge floral wire using the
tylose water mixture. Ball tool the edges
of each petal and vein with the cosmo
veiner. Repeat 64 times. Dry on egg foam
for 24 hours.
46 MAGAZINE
Step 5a.
Roll a 1” piece of white paste creating a
5a 5b
dog bone shape. Indent one side with the
dresden tool and create a small opening
or mouth on the other. Insert 26 gauge
wire into the mouth end and dry for 24
Step 5b.
Roll a piece of white paste and cut the
moth orchid centre. Ball tool the edges
and attach to the shape made in Step 5a
using the tylose water mixture. Curl in
towards itself and set aside on egg foam 5c 6a
to dry for 24 hours. Finish all five centres.
Step 5c.
Roll white paste thinly on the CelBoard
and cut all five moth orchid petals. Insert
26 gauge wire with the tylose water
mixture. Ball tool and vein each petal. Set
aside on egg foam to dry for 24 hours.
Step 6a.
Create coral paste with orange, a small
amount of electric pink and brown gel 6b
colours. Roll thinly and cut 14 petals for
each rose using the medium teardrop
cutter. Ball tool and vein each petal.
Repeat eight times.
Step 6b.
Apply three petals spiralling inwards to a
20 gauge wire tucking each right side of
the petal under the left side of the next.
Repeat with three more petals this time
curling the left side of the petal outward
slightly. Repeat with three more petals 7
curling the left edge even more. Repeat
with five outer petals curling the left side
to open the rose. Set aside to dry for 24
hours. Repeat eight times.
Step 7.
Make green paste with the green gel
colour. Roll thinly on the CelBoard and cut
20 small leaves. Insert 26 gauge wire, ball
tool and vein. Repeat ten times with the
large leaf cutter. Set aside to dry on egg
foam for 24 hours. 8
Step 8.
Assemble all the flowers using white
floral tape. For the anthurium, dust the
centre with yellow and green and the
base of the centre with orange. Spray
with glaze. For the cosmos, dust the base
of each petal with orange and pink.
For the moth orchid, dust each petal in
pink and orange at the base, yellow at the
centre and stripes in a brown and vodka
mixture. For the rose, dust fully with a
bright orange/red. For the leaves, smaller
leaves are grouped into three per vine
and dusted with green and dark red on
the tips. Larger leaves are single dusted
with green and brown. Arrange flowers as
desired in the centre of the bottom and
top tiers.
Till Death Do Us Part
48 MAGAZINE
Till Death Do Us Part

By Cat Walsh, The Cake Cuppery
Difficulty Rating
Equipment Required
• Squires White Florist • Sweet Stamp Cookie/ • Scissors

Paste Cupcake Tacky Pad • Rolling pin
• Sugarpaste: black, • Sweet Stamp Urban • Edible glue
ivory Chic • Dragees: silver, red
• Rainbow Dust ProGels: • Sweet Stamp Botanical • Edible gold leaf
Cat, from The Cake
Pink, Red, Purple Dreams • Scalpel tool
Cuppery, is known for
• Sweet Sticks Edible • Sweet Stamp • Dipping solution
creating original and
Art Decorative Paints: Professional Brush • Paintbrushes
beautiful designs. She is
Black, Sunkissed Gold, Duo
a trend-setter in the cake
Watermelon Pink, • Impression tool
world and is constantly
Peach, Yellow, Blue, • Rose petal cutters
challenging herself.
Grey • Foam pad
With her newly launched
• Sweet Stamp Tacky • Metal ball tool
YouTube channel, you can
Pad • Cocktail sticks
now watch her in action
and recreate her pieces.
Personalised lettering has
always been a unique touch
of Cat's and she jumped
at the chance to use and
review Sweet Stamp to
make the lettering process
quicker and easier.
In association with
Step 1.
1 2
Release the letters from the storage tray
and spell out the words as desired.
Step 2.
Peel the film from the Tacky Pad and
press down on the letters.
Step 3.
Roll out paste and press the pad down
on top.
3 4
Step 4.
Using the scalpel tool, cut out a ribbon/
banner shape around the lettering.
Step 5.
5 6a
Use the impression tool to create texture
inside the letters. Slice small tears in the
paste to create a distressed look.
Steps 6a & b.
Mix a few drops of yellow edible paint
with dipping solution and paint over
the banner until an uneven watercolour
effect has been achieved.
Step 7.
Once dry, take the 0/3 brush and black 6b 7
edible paint and paint the inside of the
letters.
Steps 8a &b. 8a 8b
Roll out black sugarpaste and gather
the silver dragees and edible glue. To
create the flower appliqués, take the
Cookie/Cupcake Tacky Pad and peel
off the film. Select the flower of choice
from the Botanical Dreams set. Press the
pad down firmly onto the flower until
attached to the pad.
Step 9.
Press the pad down firmly on the 9 10
sugarpaste until you are left with an even
impression of the flower.
Step 10.
Paint the inside of the flower with edible
glue. Pour the silver dragees onto the
flower and allow to sit for a few minutes
to stick in the lines before brushing off
the extra loose ones.
50 MAGAZINE
Step 11.
11 12
Take the scalpel tool, cut out the appliqué
and leave to dry for a few hours.
Step 12.
To create the roses, roll a small ball of
florist paste and pinch the top to give
a teardrop shape. Secure to a cocktail
stick with edible glue and leave to dry
overnight.
Step 13.
13 14
Thinly roll florist paste and cut out four
small petals.
Step 14.
Soften the edges petals with the ball tool
on the foam pad.
Step 15.
Apply edible glue to the rose bud and
wrap the first petal completely around
it to create the rose centre. Apply edible
glue in a V shape at the bottom of each
petal. Wrap each petal around the bud
tucking one inside the other and making
sure they’re evenly spaced.
Step 16.
Again thinly roll the extra florist paste and
cut out three slightly larger petals. Soften
the edges with the ball tool on the foam
pad. Use a cocktail stick to gently curl
back the edges. Turn over and leave to
dry a little (10 minutes) before attaching 15
to the rose bud.
Step 17.
Open up the outer layer of petals with
your fingers before leaving to dry for a
few hours. Once ready to stick on the
cake, remove the cocktail stick from the
bud and trim the back with scissors to
remove excess paste. Allow the flower to
sit flat on the cake.
16
For more information about Cat and

her work, visit:
www.thecakecuppery.ie
www.facebook.com/thecakecuppery
Instagram @thecakecuppery
17
In association with
www.amycakes.online
#SoFlo2019
26th-28th April 2019
Miami Airport Convention Center, Florida
SoFlo Cake and Candy Expo 2019 Yolanda Gampp and Laurie Shannon
was, yet again, a fantastic weekend! doing a meet and greet and taking
With thousands of guests turning up, pictures with guests. They really helped
a record number of 3,300 checked in build the excitement and it was a
on the Saturday alone. People from buzzing atmosphere! Satin Ice Choco-
around the world came to Miami Pan and Dream Fondant had a fantastic
to check out the variety of booths, interactive booth in the middle of the
events and classes! VIP tickets sold hall which proved really popular.
out in 72 hours, showing just how
coveted this year was. The photo area, School of Bake, was
awesome this year! SoFlo always have
One of the best highlights was that such amazing photo areas but this year
the raffle sales allowed SoFlo to they went above and beyond with a ball
donate $5,000 to Icing Smiles at pit, bus and classroom area, all in their
the Buttercream Ball, a wonderful beautiful themed colours. Sweetness
achievement for a wonderful cause. As the Sprinkled Jeep was an eye-catching
well as this, guests couldn’t get enough show-stopper and photo opportunity
of the brand new souvenirs, selling out with lots of attendees taking photos
of almost all of them! with the brightly coloured jeep!
The classes were particularly great with Fat Daddio’s sponsored the entrance,
over 137 classes and demos offered. raffles and competition prizes this
The average number in the past has year and their towering stacked pans
been less than 90 so this year SoFlo are always beautifully displayed.
really went all out! Another record was The competition entries raised the
the number of international instructors standards yet again with Head Judge,
– over 20 international instructors Nicholas Lodge of The International
and 53 in total. They sold out in the Sugar Art Collection, donating classes
fastest time ever; all three by Javier to the winners. Check out the following
Azocar from Luma’s Cakes in just three pages to see all the winners in all the
days! Renshaw Academy sessions were categories.
fully booked on both Saturday and
Sunday and there were some beautiful Until next time, SoFlo!
creations made by all the students.
Yolanda Gampp also offered her first SAVE THE DATE:
ever cake workshop where fans enjoyed 24th-26th April 2020
an eight hour special as they created Miami, Florida
her popular cheeseburger cake.
www.soflocakeandcandyexpo.com
There were some awesome booths
this year too. Sweetapolita’s cardboard
booth was a particular favourite and
everyone appreciated their water
bottle donation, helping to keep all
guests hydrated! On the main stage,
SoFlo organised great demos with four
artists from Satin Ice and also from the
fabulous FlavorRight.
Celebrities in the caking world were

there to present guests including
52 MAGAZINE
COMPETITION
Gravity Defying
1 2 3
Danette Kessler Joyce Marcellus Mark Lie
Sculpted Cake
Johanna Wyss Andres Enciso Timbo Sullivan
1 2 3
54 MAGAZINE
WINNERS
Cookie
1 2 3
Thomas Hogan Arlene Chua Andrea Costoya
Non-Cake
Karen Keaney Jessie Anne Reilly Carmela Bocchino-Fitch
1 2 2
Karen Gaviria
COMPETITION
Wedding Cake Pro
1 2 3
Monica Munante Nancy Lagomarsino Reva Alexander-Hawk
Wedding Cake Semi-Pro

Amanda Elkins Ana Zabarburu Kira Herrera
1 2 3
56 MAGAZINE
WINNERS
Innovation
Monica Munante
And... BEST OF SHOW

Thomas Hogan
Naked Cakes
Naked cakes always seem to make an appearance throughout the wedding season
and continue to pique interest after last year’s royal wedding cake choices. Whilst
the cake itself seems simple enough, stacking, finishing and adorning with fresh
flowers can pose lots questions. Here, Dawn Butler of Dinkydoodle Designs teams
up with her florist friend, none other than 2017’s fourth place runner-up of BBC’s The
Apprentice, Elizabeth McKenna, for two beautiful botanical wedding cakes.
Dawn Butler is the founder and director by Dawn, her husband Paul and her
of Dinkydoodle Designs. Whilst it two boys, allowing her to offer a very
started as just a small cake business unique customer experience. Personal
from home, it quickly grew into what accolades include making cakes for
is arguably the world’s best-known both celebrities and Royalty and
brand of airbrush equipment for cakes. holding numerous cake awards such as
Dinkydoodle Designs is still very much Best in Show at Cake International 2016
a small home based business now and the highly coveted Cake Masters
completely and independently run Cake Artist of the Year 2016.
Difficulty Rating
Equipment Required
• Round cakes: 8”, 6” • Metal cake scraper, taller

• Buttercream than the cakes
• Ganaching plates • Piping bags
• Dowels • Cake leveller
• Cake support pin • Craft knife
• Cake boards
• Pallete knife
58 MAGAZINE
Naked cakes should be about both

1 2
appearance and flavour. How you
present them can change the whole look.
Whether you opt for a white buttercream
(using white fat instead of butter) or a
more natural yellow, you will then have a
choice whether you opt for a completely
naked finish, semi naked or rustic
buttercream finish. See my tips on both a
semi naked and rustic look:
Step 1.
3 4
Always cut cake with a cake leveller to
give equal layers.
Step 2.
Fill with buttercream using a piping bag
rather than a palette knife to give even
neat layers of filling.
Step 3.
If coating in buttercream for either semi 5 6
naked or rustic, use ganaching plates on
both top and bottom to guide you.
Step 4.
For semi naked cakes, use a metal scraper
taller than the cake to scrape around the
side of the cake. It will naturally take off
buttercream where the cake is proudest
and leave it where it is shallower, leaving
a semi naked finish. Use hot water on the 7a 7b
scraper to give the cake a smooth and
clean look.
Step 5.
For a rustic look, apply a thicker layer of
buttercream. There is no need to use a
large smoother, smaller paddling motions
work well here.
Step 6. 7c
Try to keep your finish level so it looks
pleasing to the eye when stacked.
Stacking the Cakes
Stacking a naked cake should be done at

the venue. Stacking a naked cake is no
different other than it’s perhaps more
difficult to hide. Clear or thin cake cards
are perfect under each tier as they’re
8 9
less likely to be seen than cake drums
and strong dowels will provide adequate
support to even the most delicate of
sponges. Use the same cake plates as for
crumb coat guides and a strong and easy
to use dowel cake support pin – perfect
for ensuring cakes are level and well
supported every time.
Steps 7a-c.
Simply place the cake support pin into
the cake, take a look at the measurement
showing, remove and find the same
measurement on the lower half of
the dowel. Score along your chosen
measurement with the craft knife and it
will snap straight. Repeat for as many
dowels as you require.
Attaching the Flowers
Steps 8 & 9.
Much like using sugar flowers, when
attaching fresh flowers to a cake, you
need to use suitable food safe items as
a barrier. Whether that is a cake support
pin to secure an arrangement, posy pick,
protective layer between flowers and the
cake or protecting against oasis.
Elizabeth McKenna provides some top

tips for selecting and using flowers:
• Consider how flowers can tie the
style of the cake and style of the
day/event together.
• Flowers need to be kept cool and in
water for as long as possible.
• If mounting flowers on a wire in
order to form delicate shapes, do
this as late as possible as once they
are detached from their stem, the
flowers will start to wilt.
• Tying bundles of flowers together
is a popular option but you need to
ensure hygiene is followed as fresh
flower stems may touch the cake.
You could choose botanical non-toxic
flowers and foliage e.g. lavender,
rosemary, etc.
• Always consider allergies e.g.
daffodils have a sap which can be an
irritant.
Pink design:
Lavender, Rosemary, Rose Blossom, in
Oasis forming a mechanical sandwich
instead of a spacer, in a Le Bump on the
top of the cake with a small amount of
cellophane, made into a rondella for
a hygienic layer between the natural
material and the cake. Dowels can be
used through the flower foam to help
support upper tiers.
White design: For more information about Dawn

Rosemary, Eucalyptus, Oregano, Dill, and her work, visit:
Plum Blossom and Sweet Pea mounted in www.dinkydoodle.co.uk
two Le Bumps, both using a cake support www.facebook.com/DinkydoodleDesigns
pin into the cake and string around the Twitter @dinkydoodlecake
cake support pin. Instagram @dinkydoodledawn
60 MAGAZINE
Everything for the cake decorator
• Competitive prices on our vast range of

products from major suppliers.
This sugar paste is the perfect blend
• Hire of tins and cake stands personal of great value and amazing quality.
shoppers only
Its soft texture makes it easy to work
• We also offer edible printing onto icing. with, allowing you to roll it thin without
cracking or breaking.
• Free and helpful advice for all our customers.
Take a look at our online Catalogue (guide only) AVAILABLE SIZES - 1KG 3KG 6KG
at www.diy-icing.co.uk
8A Edwards Road, Erdington, Birmingham, B24 9EP TEL: 0121 384 8236
Mini Wedding Cake

By Jennifer Ziemons, Jenny’s Mini Cooking Show
Photography by Janos Vass
Jennifer Ziemons, from Jenny’s

Mini Cooking Show, is a four-
time Cake International Gold
winner and Olympic gold
medallist. She has been active
in decorating sweet bakery
for four years. A miniature
lover, in videos on her YouTube
channel, she is preparing her
miniature cakes with miniature
tools in a miniature but fully
working kitchen.
Difficulty Rating
Equipment Required
• 14.5cm tall mini cake • Bow mould

• Sugarpaste • Butterfly cutter
• Cutting mat • Orchid cutter
• Rolling pin • Orchid leaf mould
• Spatulas • Green flower support
• Pink food colouring • White flower support
• Cutting tools • Ball tool
• Round cutter • Foam pad
• Food glue • Flower ribbon
• Brushes • Veining board
• Shaping tools • Scissors
• Dusts: pink, green, gold
• Alcohol
• Lace mould
62 MAGAZINE
Steps 1a & b.
1a 1b
Fill the cake making the edges as sharp as
possible.
Steps 2a-c.
Knead sugarpaste thoroughly and roll on
2a 2b
the cutting mat until thin. Place on top of
the cake and smooth with your hands and
a spatula to make a smooth surface and
nice edges.
Steps 3a-d.
Colour white paste with pink colouring 2c 3a
and make five batches. Add more white
to each batch so the size reaches the
largest pink ball as shown. Once you put
the balls next to each other, you should
get a nice gradual progression of shades
for the ombré ruffles.
3b 3c
Steps 4a-c. 3d 4a
Roll the balls out until thin and cut circles
with the round cutter. Use the ball tool
to make the edges thinner on the foam
pad. Fold the circles in half then half
again. With a shaping tool, pull apart at
the edges.
4b 4c
Steps 5a & b.
5a 5b
Using food glue, attach the ruffles to the
top layer of the cake. If necessary, open
them up a bit. Start adding the ruffles
from the bottom. When a circle with one
colour is complete, continue with a shade
lighter above. Put the white on top.
Step 6.
Mix the gold dust with alcohol and brush
6 7a
on the second layer of cake. Paint the top
fully and do trickles down the sides. Use
a sponge to do one more layer to make
the golden coating appear more vintage.
Layers three and six should be fully
coated with gold.
Steps 7a & b.
Place the layers on top of each other.
Roll the light pink paste until thin and 7b 8a
use the butterfly cutter to make tiny
butterflies. Fold in the middle and glue on
the bottom of layer four so the butterflies
extend downwards below the cake.
Steps 8a & b.
Roll the white paste until thin and cut
four squares out. Bend the edges on two
sides upwards as if to make small ruffles.
Glue all four on top of layer five. Line the 8b 9a
bow moulds with cornstarch to make
removal easier.
Steps 9a & b.
Put dark pink paste in the mould then
remove. Glue the bows on layer five
between each pair of ruffles.
Step 10.
Roll the flower paste on a veining board. 9b 10
Steps 11a-d.
Cut petals with the orchid cutter then
11a 11b
stick the flower support with food glue
in the petal. Put the petal in the leaf
mould. Should the petal feel a little sticky,
line the mould with cornstarch to ease
removal. Use the ball tool to make the
edges of the circles even thinner on the
foam pad, but not too much because
orchid petals are a little thicker than
other petals. Set aside to dry.
64 MAGAZINE
11c 11d
Steps 12a & b.

Thin the inside parts of the orchid petal
12a 12b
and fold to make the right shape. Let dry.
Steps 13a & b.

Assemble the orchid using the flower
ribbon. Start with the bottom three petals
then add the two larger petals on top.
The right order is important.
Step 14.
Paint the inside parts of the orchid petals. 13a 13b
Don’t add alcohol to the dust just brush
pink on the orchid petals. Paint the inside
gold. When all orchids are done, make
the buds.
Step 15.
Make little balls and cut crosses on the
top. Stick on the green supports and paint
green. Assemble the orchids starting
with the three buds then the rest of the 14 15
orchids. When you have the orchid shank,
stick a straw in the side of the cake and
place the shank in. Fold the supports into
the desired shapes.
Step 16.
Stick the rest of the orchids between
layers five and six. Voila, here you have
your mini orchid wedding cake!
16
For more information about Jennifer

www.facebook.com/jennysminicooking
66 MAGAZINE
Ask the Expert
Cake Conundrums and Decorating Dilemmas!

to find alternative solutions. Try to cake. I prefer to do white on a soft
take a class with a reputable cake colour rather than on white as it
instructor first and foremost. If you shows the details up better. If the
can’t get to one, there are lots of client doesn’t like the idea of using
good online tutorials out there. The their colour i.e. if there was black or
paid ones are more professional and a navy or burgundy, I suggest a much
I would recommend investing a little lighter shade such as pale grey, light
bit on quality learning. blue or a pale pink. Or I just do a
Zoë Clark Stacking Cakes
nude/taupe/ivory or similar neutral
colour that would be fine with their
Q: What is your advice for stacking colours.
Zoë Clark, from Zoë Clark Cakes, cakes?
is known for her stunning A: Take your time and do it Top Three Tools
wedding cake designs. Here she properly! I must have made between Q: What three tools can you not live
answers your questions about 1500 and 2000 cakes (mainly without?
stacking cakes, colour palettes wedding) over the years and I’ve A: Smoothers. I love my JEM set
and her top three tools. only had two casualties! One when with two in a pack, the perfect size
we had to do an emergency stop for me and a flat edge on one side
Wedding Cakes after a man walked out in the which is super important. Good
Q: What are your top tips for a road behind a London bus and the knives. Two things, a paring knife
beginner with wedding cakes? other when a client, against advice, and a serrated one – my favourite
A: I think it’s important to transported a three tier cake on the brand is Victorinox. A good metal
understand that there are many sloping back seat of their car! Cakes cake scraper. I love my 8” one by
ways of doing things and so many need to be transported flat ideally in Choctastic. And I have to say a
different factors to determine how a van or in the boot of a decent sized, fourth! A turntable! My favourite is
you should go about making and air-conditioned car. And they need to the Ateco one as it revolves freely
delivering a wedding cake! The be dowelled with enough dowels to and is fairly heavy duty
environment and type of cake support the tiers above. I like to use
(buttercream/fondant) must be hollow plastic dowels in the bottom
taken into consideration before tiers and large straws for the smaller For more information on Zoë and
deciding how you are going to bake, ones. I don’t usually put a centre her work, visit:
ice, construct and store the cake dowel in my fondant cakes but I do www.facebook.com/zoeclarkcakes
before it gets eaten! When you are a use them in my buttercream cakes
beginner, you are probably learning over two tiers.
and looking at a number of different
sources for information on how to Colour Palettes
do things. It’s important to be open Q: How do you decide on your
to ideas then find the best way for colour palette and complimentary
you – some tools and equipment colour pairings?
for example might not be available A: Usually I’ll use the clients’ colour
where you live and you may need scheme to decide the colour of the
Caterer to Caker
We spoke to Lisa Adams from Lisa Adams Cakes about her journey from caterer to caker,
how she started her new business and what the essential steps were.
When I Challenge 2 laptop producing booking forms with

was made Putting myself out there in the public sections to detail allergies, flavour, size,
redundant, I domain took feeling nervous to another colour, wording, design and delivery
was privately level. Self-doubt took some fending off. arrangements.
pleased but I contacted my local paper and they Also, I needed terms and
publicly wrote a lovely article about me which conditions. My T&Cs have evolved
poor. I also went online. It was all very a lot over the years providing me
needed an exciting. I was suddenly on Google. I and my customers with a clear set of
income put my own website together. It was agreements. Some of my key T&Cs
so I set up terrible, it lacked a professional feel, cover who is responsible for the cake
a cake and catering pages didn’t link properly, it was way once it has left my company, payment
business. Seven years later and too wordy and it only had my phone arrangements, liability when facing
after sustained success, I wanted number on! A year later, I paid for adverse conditions and allergen
a change. Catering was so full on somebody to do a proper job for me. It information.
it kept me from my love of cakes. paid for itself within three months. Another addition to my stationery
I took a deep breath and jumped I got some business cards printed which needs was delivery notes. The person
into the wedding cake business. I gave to anybody who so much as in charge at the venue must sign to say
smiled at me. I got my first commission. they have received the cake in perfect
Challenge 1 I am slightly ashamed to say that I condition.
UK law states you must register with stood in the birthday cake aisle of my
your County Council 28 days before local supermarket and anybody who
went near the cakes was given my card.
‘It’s no big deal’
I kept saying to
you begin trading. You order a pack
containing all the information you need. But I don’t suggest this as a marketing
It is all quite straightforward and not method, it’s awfully time-consuming. I myself, ‘be cool’.
as scary as it sounds. Ultimately, the gave cards to everybody I knew and for Who was I kidding?
authorities just want to check you are 12 months, I had a stall in a monthly
not going to poison the public – not artisan market. I also did a postal drop
an unreasonable request. Once the 28 in the surrounding area with leaflets. I needed to plot the customer journey.
days have passed, you can make and I went into all the businesses in town Professional, clear and not too lengthy.
sell your first cake, even if the kitchen and asked to put a card on their notice At first enquiry, I book a consultation
inspection has not taken place. boards and went to the large industrial with the option of a tasting. I design
Public liability insurance is a must. estates and did the same. a cake during the consultation, the
It offers protection for me and my deposit is placed, I draw up a clean
product but also customers; should Challenge 3 sketch and send it for final approval –
they fall on my property while A customer called. I hadn’t thought job done. Couples have a lot of decisions
collecting a cake, they could take legal this through and to say I was winging to make when planning a wedding so I
action for example. I didn’t fancy that so it is an understatement. I managed to like to keep the cake process simple.
I protected myself. Building insurance ask when they needed their cake, what
too. Inform your insurers about plans to flavour they wanted and their contact Challenge 4
work from home and remember to get details. After I put the phone down, I My first wedding cake. ‘It’s no big deal’
extra cover for your business items. realised I didn’t know anything and I kept saying to myself, ‘be cool’. Who
Set up a bank account for the business, couldn’t start to design a cake with just was I kidding? It was a big deal, it was
it makes accounts much easier. this information! I put a list together, huge. I was excited and anxious in
At last, once all the boring stuff was called them back and bingo! Somehow, equal measure. It’s their wedding day,
done, I was legal and eager to get to I got through that first conversation everything should be perfect, they have
work. But I didn’t have a customer... and promptly set to work on my paid me, I can’t let them down. I nursed
68 MAGAZINE
SPECIAL FEATURE
Lisa Adams Cakes

that cake like a baby. My husband drove a damp cloth, dresden tool, scissors, a
with me in the back with the cake. small palette knife, spare decorations,
Grounds for divorce should include my flower tape, cocktails sticks, plastic
wife is an unreasonable cake maker! gloves, vodka and two paintbrushes.
Delivery is a stressful part of being a
cake maker but I have my first aid kit Challenge 6
for cakes. All deliveries are now solo, I Producing quotes is a whole subject all
value my marriage. on its own. The biggest issue discussed
My top tips for cake deliveries are via online cake chat rooms is how to
walk the route to the table first. Check charge. The first thing you must tell
the table is sturdy, not in glaring sun or yourself is be brave. Your time is as
under an air condition vent, cakes hate valuable as everybody else’s. People pay
those. Take a photo of your cake in situ for skills, products and services. Have
and breath. you ever called a plumber and received
a quote for £4 per hour?
Challenge 5 As a cake maker, you need to make
With my first customer under my belt, money, we don’t get our bills paid by
I needed to develop my business. I the sugar fairy. Decide on a pricing
identified all the local wedding venues, structure and stick to it. It’s no good
online free ads and wedding fairs charging £30 for a cake today and then
and produced marketing materials. losing all your customers a few months
Photographs look professional with later when you realise you can’t afford
a backdrop and show your skills off to get your hair cut. Decide on your
properly. No customer wants to see a hourly rate and put that onto the base
cake on the inside of your fridge or on cost of your product, that is the price
your kitchen table. you charge. Obviously you can’t charge
I embraced social media and found somebody for the ten hours it took
a new addiction. I like Facebook but you to make your first ever sugar dog
found LinkedIn and Twitter to be less because the first six attempts looked
valuable. Instagram is my favourite and more like a duck in spandex than a
I confess to checking my followers daily. spaniel.
It’s hard to get the numbers so a like A final note as you embark on your
here and there wouldn’t go amiss. cake journey: don’t compete with other
I have learnt a lot and it has been a cake makers, compete with yourself.
steep learning curve. YouTube has got Look at the cake world leaders as
me out of several tight spots. I have had inspiring, motivating and helpful in
many moments of sheer elation with moments of low creativity. But we can’t
great feedback, seeing the delight on a all be world leaders. We can, however,
client’s face, but I have questioned my all be great cake makers, we can all
ability and had crashes in confidence. delight our customers, we can all run
If I started again, I would invest successful businesses. We can have our
in good cake stands, backdrops and a cake and eat it.
website from day one. Also, a host of
ribbons, petal dust, an airbrush, plus To find out more, visit:
a selection of piping tips and brushes. www.lisaadamscakes.com
Cake dummies too to make display
cakes and practise those skills. Don’t
forget the first aid kit for cake delivery;
cakes can get travel sick so be prepared.
I include fondant (the same colour as
the cake), glue, royal icing, spray ice,
Social Snippets
We're a social bunch!
974k+ 86k+ 8k+ 53k+

followers followers followers monthly views
Whether it’s on Facebook, Twitter or Instagram, we see some

Ruth Rickey amazing stuff online. Here’s this month’s round up…
Ruth is an ICES Certified Master
Sugar Artist who has appeared on
Wedding Cake Wars, TLC’s Ultimate
Cake Off as well as three specials on
Food Network.
If you haven’t
seen these
KitchenAid mixer
“If you make art, people will talk designs from Un
about it. Some of the things they Amore by Nicole
say will be nice, some won’t. Dinardo, you
You’ll already have made that art, have to check
and when they’re talking about them out! This
sealife design
the last thing you did, you should is fantastic, and
already be making the next it's a brilliant
thing.” - Neil Gaiman way to brighten
up your kitchen
You may need to read that quote equipment!
more than once. Print it out. Let
it sink in. If someone doesn’t
love the piece you created, so
what… that is in the past. You
are already onto your next
cake or cookie project! You’ve
already learned from that old
piece. Maybe you would change
something about it. Maybe
not. But you went through that
process and GREW as an artist.
The person who makes the next
cake is better than the you that
created the last one because of
making that other cake. By Tan Dulce, this Kawaii
style toaster cake is just
As much as we artists love to adorable, the expressions on
hear how talented we are or the faces are so sweet!
great our cake or cookie is, in the
end, we answer to our hearts.
If you love what you are doing,
then keep following down that
path. If you want to change
something, do it! And don’t fret
over past cakes; you aren’t that
decorator anymore.
For more information, visit:

Cake tools and sweets:
This gravity-defying creation
www.sugargypsy.com from Makememycake is mind- Julia Ann Kerr made this cake
Cake blog: blowing. We love the contrasting based off the class at Renshaw
www.sugarzen.wordpress.com textures between the cake and Academy which featured in our
Athlete blog: the ribbon. April issue! We think it's great!
www.relentlessruth.com
Join us every Friday for #FridayFreebie for your chance to WIN books, tutorials
and lots of other goodies! Head to Facebook.com/cakemasters
Book & Tutorial Reviews
Pies & Tarts Cakeology Food52 Genius Desserts: Cocoa

Annie Rigg Juliet Sear 100 Recipes That Will Sue Quinn
Quadrille Hardie Grant Change the Way You Bake Quadrille
£22 £20 Kristen Miglore £25
Photo credit: Nassima Photo credit: Helen Ten Speed Press Photo credit: Yuki
Rothacker Cathcart £27.50 Sugiura
Your go-to pie guide, The ultimate baking guide Photo credit: James For all the chocolate lovers
Pies & Tarts features a to all things cake, this Ransom out there, this might just be
range of mouth-watering book has it all! Cakeology If you’re bored of the the book for you! It starts
pie and tart recipes for takes you through detailed usual cake to cobbler, off with a study into the
anyone and everyone to steps and stunning images try this book which history of chocolate then
enjoy. From Mini Passion to creating unique cakes. features delicious and moves into divine recipes
Fruit & Lime Meringue There is a variety of innovative recipes to including Chocolate and
Pies to the gorgeous sweets treats to make from upgrade your baking. With Yuzu Lava Cake and even
Bitter Orange & Bay designing delicious cookies gorgeous imagery and a few savoury dishes such
Curd tarts, this book is to creating impressive comprehensive guides, as Beef and Chocolate
a beautiful addition to illusion cakes with this is a must-have in your Pies. Learn more about
anyone’s kitchen! exquisite design. kitchen. chocolate with Cocoa!
Found & Followed

There is an abundance of beautiful cakes around the world and we want some inspiration too! We
scoured the web to the find these amazing cake designers that we just had to follow!
DUCHESS CAKES AND BAKES CORINA VENEGAS PASTELES DE AZUCAR

We adore the gorgeous range We're enamoured
of creations by Duchess with these adorable
Cakes and Bakes! With super designs from Corina
cute cupcakes, a Game of Venegas! The Mary
Thrones inspired design and Poppin's inspired
gorgeous marble textures. design is so original.
@duchess.bakes
@corina.venegas.pasteles.azucar
SWEET CREATIONS CAKES

We’re in love with these
bakes from Sweet Creations
Cakes! Their bespoke
wedding cakes are simply
lovely with elegant detailing
and realistic floral additions.
@sweet_creations_cakes
Product Review
FullFill Gels by Fractal Colors
This month, we had the chance to try spaghetti through the centre of the effect, finishing with a gold lustre for
Fractal Colors FullFill Gels! body to keep the head secure. For the detail.
extra detail, we added some creases Even though we added an aged effect
using a dresden tool and stitch marks to this bear, the colours still appeared
using a stitch wheel. bold through the shading which we
were super happy with!
To test the colours, we decided to

make an aged rainbow teddy bear
cake topper.
For the faint watercolour effect on

our bear, we added a small dot of
each gel into separate sections of a Overall, we really enjoyed working
paint palette, adding enough cake with Fractal FullFill Gels. Not only are
decorators’ alcohol to form a thin they available in a fantastic variety of
liquid paint. When painting, we shades great for fondant, marzipan,
dotted the brush all over each part royal icing and more, but they also
of the bear using different colours to work brilliantly as striking edible
create an aged watercolour texture, paints when mixed with clear cake
To begin, we took 360g of modelling with slightly more colour to the decorators’ alcohol. They’re mess-
paste and divided into eight pieces seams and creases. We were really free, easy to use and open up endless
roughly the right amount for each impressed with how vibrant the gels possibilities for all of your edible
section of the bear. We then took the worked as paints; a little goes a long creations!
Fractal FullFill Gels in Lemon Yellow, way!
Vivid Green, Turquoise, Orange,
Orchid Purple and Pink, added
small amounts to each portion and
kneaded the paste well to blend the
colours. We really liked how easily the
colours mixed into the paste to create
some nice shades for our bear. After
colouring each piece, we pinched off
a small ball of yellow for the muzzle
and an even smaller piece of purple
for the nose and eyes. After allowing the paint to dry
completely, we dusted the seams and
creases very lightly using an edible
black petal dust to enhance the aged
Find out more:

www.fractalcolors.co.uk
Next, we assembled our bear using www.facebook.com/fractalcolors
edible glue, inserting a piece of raw
72 MAGAZINE
Cascading Florals
Make these gorgeous cascading edible flowers, a textured panel for

your cake and attach some finishing decorations.
Cascading Florals
By Nisha Fernando, Sweet Delights Cakery
Difficulty Rating
Equipment Required
• Fondant: white, pink, • Rolling pin • Modelling stick

blue • Gum paste rolling • Fondant flower
• Gum paste: pink, blue board moulds
• White Candy Melts • Foam pad • Scalpel or X-acto knife
• Royal icing • Flower stamens • Flexique
• Dragees: 2mm silver, • Medium stephanotis • Wafer paper
4mm pink flower cutter • Rice paper
Nisha Fernando, the owner • Sugar pearls • Blossom flower • Gel colours: white,
of Sweet Delights Cakery in • Vegetable shortening cutters: extra small, ivory, pink
West Bloomfield, Michigan, • Piping gel small, medium • Petal dusts: marine
has been decorating cakes • Gum glue • No. 5 piping tip blue, white
for over 15 years. In 2018, • Dusting pouch • Circle cutters: 1”, 1.5” • Tweezers
she was awarded as a Top • Floral wire: 24 gauge, • Oval cutters: 2”, 2.5” • Non-stick mat
Ten Cake Artist in the USA 26 gauge • Brushes
by Cake Masters Magazine • White floral tape • Ball tools
and in 2014, won the Grand • Wire cutters • 1.5” foam balls
Prize at the Michigan ICES
Sugar Art Showcase. Her
work has been published
in various magazines and
featured in the Detroit Free
Press for new bakers in the
Metro Detroit area. Nisha
specialises in designing
custom wedding cakes and
sculpted cakes and offers
cake decorating classes
both privately and on her
website.
74 MAGAZINE
Step 1.
1 2
Cover cake tiers as follows: 4x5” in pink,
5x5” in pink, 6x7” in ivory.
Gum Paste Decorations
Step 2.
Roll out pink gum paste and cut out 25
flowers each using the stephanotis and
blossom cutters. Place the flowers on the
foam pad, use a ball tool to cup the petals
and leave to dry.
3
Step 3.
Roll out blue gum paste, cut out 25
flowers using the small blossom cutter
and leave to dry.
Step 4a.
Roll out pink gum paste and use the 1”
circle cutter and the back of the piping tip
to make 25 circles of each size. Take a 1” 4a 4b
circle, fold in half and make a pleat in the
centre. You will need three pleated petals
to create each flower.
Step 4b.
Take a smaller circle and glue the three
petals around spaced apart. Leave to dry.
Step 4c.
Using piping gel, place 2mm silver 4c 5a
dragees in the centre of the flower.
Repeat until all the flowers are completed
and leave to dry.
Edible Fabric Flowers
Step 5a.
To make a flower stamen, take 26 gauge
wire and make a hook on one end. Take
ten of these and wrap with floral tape 5b 6a
to make a bunch. Cut in half lengthways,
thread a wire from the top through the
centre and wrap the stem.
Step 5b.
To make the flower support, roll out pink
gum paste and cut out three 1.5” circles.
Using the piping tip, punch a circle in the
centre to make a slit. Bring the open ends
together to create a cone and glue the
6b 7a
two sides together. Place the cone on a
foam ball and leave to dry. Repeat for two
more circles.
Step 6a.
Make the Flexique following the
instructions. I added pink gel colour to
give the fabric colour. Take a sheet of
wafer paper and place on the non-stick
mat. Using a brush, apply the solution to

7b 7c
both sides of the wafer paper and leave
to dry for a few minutes.
Step 6b.
After the wafer paper has dried, use a
brush to apply cornstarch to remove from
the mat and apply more cornstarch to the
back of the wafer paper. Make 5-6 sheets.
Repeat to make 6-7 ivory sheets.
Step 7a.
7d 8a
Cut out flower petals using the oval
cutters and large circle cutter. For each
flower, you will need seven large and six
medium oval cut outs and eight large
circle cut outs.
Step 7b.
Cut a slit on all the petals. Using water on
one side of the slit, bring together and
attach by making a cup shape. Repeat for 8b 9
all petals.
Steps 7c & d.
Take a small oval petal, use as a base and
attach the remaining petals on the outer
edge spaced apart.
Step 8a.
Take five of the circle petals and attach
the second layer of petals inside the 10a 10b
flower.
Step 8b.
Attach the remaining three circle petals
for the third layer.
Step 9.
Thread the stamen through the centre of
the flower to make the medium flower.
10c 11a
Step 10a.
To make the large flower, take the large
oval petals and attach around the outside.
Steps 10b & c.

Take the gum paste cone made previously
and attach to the base of the flower using
melted chocolate. You will need to make
one medium and two large flowers.
11b 12a
Step 11a.
To make the mini leaves, hand cut the
leaf shapes approximately 1x0.5”. You will
need about 40 leaves.
Step 11b.
Apply water to the base of the cut petal
and pinch the end to create the leaf
shape. Repeat for the remaining leaves.
76 MAGAZINE
Rice Paper Leaves

12b 13a
Step 12a.
Colour water with ivory in a bowl. Dip rice
paper in and place on the non-stick mat.
Step 12b.
Using a brush, apply cornstarch to the
rice paper to remove from the mat and
apply more cornstarch to the back. One
sheet is sufficient to make the leaves.
13b 13c
Step 13a.
Cut out 6-7 leaves from the rice paper in
the sizes shown.
Steps 13b & c.

Apply water to the end of the leaf and
attach to a 24 gauge wire. Leave to dry on
an apple tray. When the rice paper dries,
it will take its own shape and form and
the leaves will look different from one 14 15a
another.
Ruching
Step 14.
Take an ivory fabric sheet, apply piping
gel along the shorter edge and fold the
edge to 0.25” thick (Sheet A).
Step 15a. 15b 15c

Take a second sheet and apply piping
gel to about 1” of the length of the strip
(Sheet B).
Step 15b.
Attach Sheet A on top of Sheet B leaving
about 0.25” exposed on the bottom of
Sheet B.
Steps 15c & d. 15d 16a

Continue to make pleats at the top of
Sheet A while applying piping gel to
the bottom of Sheet B. You will need
4-5 sheets to complete the pleating on
Sheet B.
Step 16a.
The template I use to decorate the
second tier can change from cake to cake
depending on the size. I am using a 5” tall
16b 16c
tier and have cut the ends to an angle.
You will need to make a template to your
desired shape. To decorate the top tier,
use a mirror image of the template.
Step 16b.
Attach the ruching to the 5” second tier
using piping gel.
Step 16c.
17 18a
Take the mirror cut out of the ruching and
apply to the 4” top tier.
Step 17.
Take white gel colour and apply to the
ruching. This will create a textured effect.
Bottom Tier
Step 18a.
Roll out ivory fondant to 6” high and 2-3”
18b 19a
in circumference.
Step 18b.
Roll out blue fondant to the same size
and keep covered to be used later.
Steps 19a & b.

Apply water to the ivory fondant and
place wafer paper on.
19b 20
Step 20.
Apply a layer of royal icing on top of
the wafer paper and let dry for a few
minutes.
Step 21a.
Take the blue fondant, apply water and
place the white fondant on top.
Step 21b. 21a 21b

Roll the fondant to widen but not so
much for the length.
Step 22.
Take a rolling pin and roll the fondant.
Since the fondant has layers, it will try to
tear off but you will be able to attach in
pieces.
Step 23a. 22 23a

Apply water to the tier and attach the
rolled fondant.
Step 23b.
Trim off excess fondant from the side and
top edges.
Step 24.
Using the flower moulds, make fondant
flower impressions using ivory fondant.
23b 24
When filling the mould, instead of using
the whole cavity, use portions as shown.
This will give a better collection for the
bas relief.
78 MAGAZINE
Step 25.
25 26a
Using water, attach the pieces along
the top edge of the tier. Repeat on the
bottom tier.
Attaching Decorations
Steps 26a & b.

Using melted Candy Melts, attach the
flowers and pink leaves made earlier
along both sides of the ruched edge on
the top tiers.
26b 27
Step 27.
Attach the blossom and stephanotis
flowers on the bas relief bottom tier.
Steps 28.
Attach the sugar pearls and dragees to
the centre of the flower using piping gel.
Step 29. 28 29
Use the sugar pearls to embellish the
bottom tier and along the ruched edge of
the top tiers.
Step 30a.
Mix blue and white petal dust to get a
lighter blue.
Steps 30b & c.

Further accent the tiers by applying a 30a 30b
smaller amount of light blue petal dust to
the bas relief and flower cascade along
the ruched edge.
Steps 31a & b.

Make a floral sprig by taking a medium
and two large flowers and the leaves.
Attach to the top tier.
30c 31a
31b
For more information about Nisha
www.sweetdelightscakery.com
www.facebook.com/sdcakery
Instagram @sd_cakery
We spoke to Brittanie, from Can you choose one cake in the other with ideas and encouragement.
@brittanie.bakes, all collaboration, and talk to us about Posting day was a beautiful blur that I
about the Sprinkle Drip the techniques used to make it? think we all enjoyed!
My cake incorporated an upside down
collaboration.
sprinkle drip which involved piping If you were to do it again, what would
on the drip and adding sprinkles in you do differently?
Tell us about your collaboration
the typical fashion then flipping the I don’t think I’d make any big changes; I
Sprinkle drips took the main stage in
cake so the top became the bottom. was really pleased with the process and
this collaboration! Poured over the
Considering my cake was 85% done result.
edge, meticulously dripped, climbing
before this move, I would have needed
up one side or any other style, there
to start over from scratch if something If you were to do another
were lots of options. The same can be
had gone wrong. It was my first attempt collaboration, how should others get
said for what they added to it, as long
at doing this with a cake so I’m thrilled involved?
as sprinkles of some sort were involved.
there weren’t any complications with All the collaborations I host are
Some opted to incorporate candy with
this process! advertised in my Instagram Stories.
their sprinkle choice which added to
There’s generally a teaser given ahead
the beautiful variety. Outside of that,
How many members are in your of time so people are aware I’m in the
participants had full creative freedom!
collaboration? planning stages. Once they’ve signed
Our final number was 141! It was so up, they’re placed into chat groups so
What inspired you to do this theme?
wonderful to have such a large group. they can get to know their new friends.
The theme for this came as a response
to some negative opinions being
How did you decide on this group of To find out more about the
thrown around on Instagram regarding
people? collaboration, search:
the sprinkle drip trend itself. Rather
The collaboration was an open one so #sprinkledripcollab on Instagram
than respond on a personal level, I
anyone who was willing to follow a few
opted to bring people together and
basic guidelines was included. They
flood our corner of Instagram with
needed to be available to post a cake
beautiful cakes. I hoped by doing this
involving the theme but experience
it would show that just because a
level wasn’t a factor. For some, it was
decorating technique may take extra
their very first attempt at a sprinkle
time, it doesn’t mean it’s not worth
drip, while others were completely
the effort. I loved the idea of providing
comfortable with the technique. I
a large assortment for participants
also placed an emphasis on creating
@bellysbakeshop
and non-participants to see as a way

something we loved while connecting
to spark their own creative ideas. Not
with each other. It wasn’t about the
everyone was experienced with this
number of followers they might gain
technique so it was a great opportunity
or a heavy push for cross promotion,
to throw ideas and tips around while
it really was about community over
helping to bring the community
competition. We all create differently
together.
and that’s a wonderful thing that I
believe should be embraced. Once
Tell us about a few of the pieces that
people said they were good to go with
@savvysweettreats
have been made

that spirit of the collaboration, they
So many incredible cakes were made in
were in!
this group! There are heavily sprinkled
cakes, ones with precisely placed and
Did anything go wrong during the
colour specific sprinkles, striped cake
process?
tummies, beautifully piped frosting
Thankfully, things went off without
flowers and super cute sculpted
a hitch! I was able to keep the six
animals. I love the range of designs
Instagram group chats well organised
from simple and classic to over the top
and everyone was quick to help each
in all the best ways!
80 MAGAZINE
@confectionsbylibby
@sweets.bysara
@brittanie.bakes
@cakes.of.gratitude
@sugarushseacliff
@cakes.by.dezy
@afewcakes @cakes.by.dae
@cake_n_tyla
@aprilbakes @la.tarta.de.monica
@asugarmomma
COMPETITION
Crossword
Welcome to our June competiton!
Solve the crossword to win an amazing bundle of products from
Spectrum Flow available at The Cake Decorating Company!
UK ONLY ~ Email your answers, name and postal address to
content@cakemastersmagazine.com ~ Closing Date: 30th June 2019
Untitled
ACROSS
1
2. A promise made by the couple
2 in the ceremony
4. A lot of people are married here
3
7. Before being married, couples
4 5 have an e_______
9. After the wedding the couple is
6
m_______
10. The bride wears this
11. The big day
7 8
DOWN
1. Flowers the bride holds in her
9
hands
3. Girl friends of the bride
5. The happy couple go on a
10
h__________
11 6. The couple exchange these on
the wedding day
8. The colour of the wedding dress
s Down
omise made by the couple in the ceremony 1. Flowers the bride holds in her hands
of people are married here 3. Girl friends of the bride
re being married, couples get e_____ 5. The happy couple go on a h______
r the wedding the couple is m______ 6. The couple exchange these on the wedding day
bride wears this 8. The colour of the wedding dress
big day
WthIisN !
All from
Spectrumts!
Flow pain
82 MAGAZINE
INSIDE THIS ISSUE:
April Issue
Summer Holiday
SUMMER GARDEN
TUTORIAL
HOLIDAY HIPPO
STEP-BY-STEP
FUN AT THE BEACH On S

CUPCAKES 1st July ale
2019
STEP-BY-STEP
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LEARN TO DECORATE CAKES STEP-BY-STEP

Make this Sugar Halo

CREATE THIS WREATH

Cake Masters Magazine and I do not support the

We're a social bunch! Find out more at

Welcome to the Wedding edition of the magazine! Inside this

Every Issue Features

Front Cover Star

Cake Masters Magazine Awards

Product Review Head Office: 0208 432 6051

Fractal Colors FullFill Gels

Tutorials Recipes Competitions

Blackberry Elderflower Vertical Layer Cake

Create a stunning sugar twine quickly and

Prices correct at point of printing

An opulent paint that brings indulgent metallic shine

You can now create beautiful lettering

Orchid Wedding Cake

Create these eye-catching moth orchids and use Renshaw Extra to

Orchid Wedding Cake

• 5” round 5” deep top • Foam pad • Small pliers

TIP: Always make a few extra petals just

Tip: Make extra throats as they are so 31 32

Steps 30 & 31.

Steps 34 & 35.

Steps 51 & 52.

Steps 54 & 55.

Marble Cake Finish

Steps 65 & 66.

For more information about Hayley

Sugar Halo Wedding Cake

Sugar Halo Wedding Cake

• Karen Davies Case - Stylish • Royal icing

For more information about Karen

Find out more about Suzanne and her work:

For more information about Ana

Transfer to the foam pad and thin the

For the centres, take 15-20 stamens and

Once the petals have dried completely,

Wedding Cake Product Guide

White and Black

7 Roxy & Rich Hybrid Petal Dust pairs

when forming flowers for your wedding

cake. It has a subtle aroma and taste and

Owl You Need isLove

Owl You Need is Love

• 2x 7” cakes • 18 gauge florist wire • Rainbow Dust Paint

Steps 22a & b.

Steps 40a & b.

For more information about Kay

Wedding Dress Cake

Bringing the sketch to life was my next

All the details in this dress were to

Lace was the main feature of this

Royal Wedding Cake

How’d They Do That?!

For more information about Eliana

Eliana Morales was born in landed her a Gold, Silver and

2. With a ball tool, thin around the edges

3. Frill the top edge of each petal but 4 5 6

4. Overlap the extra small petals to a

5. Continue with the small and medium

6. Hang to dry and continue with the 7a 7b