Fondbites Magazine Volume - 1 - Issue 1 PDF

Di
g
ita
Magazine lE
di
tion
Learn to make Celeb

ratin
7
concrete texture and
easy filler flower glori
o
g
of Fo us years
ndbites
Learn to make a
structural cake
Say Hello
to Reiny,
the Reindeer
Scrumptious Look out for

Recipes Handy tips
& tricks
10
AMAZING
EXPERTS TALK
TUTORIALS Cake Transportation
INCLUDED & Safety
IN FOCUS
Beautiful Cakes ON World of Art & Cake Meet with
‘Celebration of Lights’ LDIF featured Relief sculptures
Gingerbread Castles
THEME Christmas Grandeur
Volume 1 | Issue 1 | March 2019
Contents
exclusive mini tutorials
51 51 My Valentine
Learn to create a romantic 12 Bamboo shoots &
proposal cake with this step Wooden Bark
by step tutorial from Radha Making realistic bamboo
Dhaka shoots and wooden bark
- by Shana Samed
22 Coral Blossoms
Learn to create realistic
concrete texture and filler
15 Garland &
blossoms in this step by step Ganesha Lamp
tutorial from Subhashini Learn to make marigold
Ramsingh garlands and Ganesha
lamp - by Seetha Kamath
tutorials 32 Peacock
A gorgeous peacock
8 8 Grace
Master different techniques
lamp - by Swapna Nair
that complement each other 47 Five Faced Diya

in one elaborate guide from Priya Pugalagiri shares
Prabhjoth Bhargava details on handcrafting
an intricate multi-faced
diya
28 Luminous
Vidya Vivek shares her com-
prehensive tutorial on making 58 Royal Icing Texture
Creating abrasive
gumpaste urli, parijath flowers
and much more royal icing textures - by
Sowmya Karthigeyan
37 Reiny - The Reindeer

Create your own adorable
in every issue
28
reindeer showpiece with this
detailed tutorial from Kriti Mittal
In Focus
from the experts LDIF Featured
42 Cake Talk
Experts provide their
knowledge and point
bake along
of view on securing and
transporting cakes
18 Strawberry
chocolate fig tart
Create this pretty looking
scrumptious dessert with
37
instructions from Pavithra
Elangovan
Strawberry ramekin
49 microwave cake
Bake these simple yet
delectable treats using
Subhashini Ramsingh’s
18 recipe
www.fondbites.com 1 Volume 1 Issue 1 | March 2019

content index
5 In Focus - Fantasia
6 In Focus - Celebrating incarnation of Goddess Laxmi
6
7
In Focus - Parayani
In Focus - Vidipita and Colors & Crackers
27
8 Tutorial - Grace
12 Mini tutorial - Bamboo shoots, Wooden bark
15 Mini tutorial - Garland and Ganesha lamp
18 Recipes - Strawberry Chocolate Fig Tart
20 In Focus - My Diwali Memories
20 In Focus - Lights’Inner illumination
20 In Focus - Radiant
21 In Focus - Black Beauty
21 In Focus - Splash of Divinity
21 In Focus - The Black Splendour
22
27
Tutorial - Coral Blossoms
LDIF Featured - Christmas Grandeur
46
28 Tutorial - Luminous
32 Mini tutorial - Peacock lamp
35 In Focus - Light it Up
36 In Focus - Golden Strings and Leor
37 Tutorial - Reiny, The Reindeer
42 Cake Talk - Cake Transportation and safety
46 LDIF Featured - Bas Relief
47 Mini tutorial - Five faced Diya
49 Recipe - Strawberry Ramekin Microwave cake
50 In Focus - Transcendental Gleamer
50 In Focus - Shubarambh
51 Exclusive Tutorial - My Valentine
58 Mini tutorial - Royal icing texture
60 In Focus - Colors of Joy, The Black Grandeur
62 Additional recipes
7 7 27

EDITORIAL
FONDBITES MAGAZINE
Subhashini Ramsingh
CEO/ Chief Editor
The joy of Sharing
Fondbites, School of Sugar Art celebrates
Seetha Kamath
it’s 7th Anniversary by launching a new
Associate Editor
venture and publishing the first edition of
their cake decorating magazine.
Priya Pugalagiri
Copy Editor
While I enjoy my role as a cake decorator,
I have a deep sense of satisfaction when I
Harini Sankaranarayan
mentor budding cake artists. I thoroughly
Advisory Editor
enjoy the process of fine-tuning and
nurturing young talent.
Nancy Benila
Graphic Designer
The very first time I was featured in an
international magazine, I felt a huge
Contributors
sense of accomplishment and a surge in
Ambika Roy, Ambika Selvaraj,
the level of my confidence. I wanted to
Anuradha Theyagarajan, Archana
harness those feelings and share it with the
Bagri, Basabdatta Baidya, Gauri
young budding artists. Hence was born my
Kekre, Kajal Agarwal, Kriti Mittal,
desire to start a magazine which would
Leena Sawant, Maaria Kulsum
afford similar opportunities to other bakers.
Tanveer, Michelle Salam, Nasima
Singh, Pavithra Elangovan, Prabhjoth
The magazine that you are looking at right now, is a culmination of
Bhargava, Pooja Sardana, Poonam
various activities that I have undertaken over the years. It started with
Maria Prem, Priya Pugalagiri, Radha
a monthly cake collaboration, ‘Let’s do it with Fondbites’. Though it is
Dhaka, Radhika Mandala, Ramya
a great learning platform for many aspiring bakers, it seemed apt that
Priyadharshini D, Rinaa Himnani,
this mentorship would extend it’s reach to include a magazine. The kind
Rosalind Thomas, Saniya Khan
of magazine which will provide a platform for these young bakers to
Sarguru, Shana Samed, Seetha
showcase their masterpieces and also provide an insight into their working
Kamath, Sowmya Karthigeyan,
methods. I hope being featured in this magazine will give them the same
Srikanth Kakarlamudi, Swapna Nair
sense of accomplishment that I got to experience years back.
Suzie Nagarajah, Subhashini
Ramsingh, Tamanna Chatterjee,
While the vision was mine, I had a core team who worked really hard to
Vidya Vivek
provide quality content. It is with great pride that I look upon these young
contributing artists taking baby steps with some amazing tutorials.
Reader contributions:
email to
As much as I would like to publish the magazine frequently, it seems more
editor@fondbites.com
practical to have it as a quarterly issue. I will continue to dream and have
big plans for the future with contributions from the readers and experts. I
Sponsorers for advertisements,
also plan to include review tables, market place, contests, gifts, coupons,
advertorials , product review, market
loads of recipes and amazing tutorials put together as a complete
place contact
handbook for the readers.
+919500082331
editor@fondbites.com
This platform is aimed at giving our readers a very high quality experience
Disclaimer: as well as create an opportunity for vendors, training schools and service
partners of our industry so that we can work together and grow as a
All rights reserved. No portion of this book may community.
be reproduced in any form without permission
from the publisher. For information, address the
publisher at: Hope you enjoy reading the magazine as much as I loved making it.
Editor@fondbites.com
Fondbites has taken every effort to ensure
Cheers and happy baking,
that the content provided is accurate, original
and helpful for our readers. The author and
publisher do not assume and hereby disclaim
any liability to any party for losses, damages or
adverse effects caused by errors or omissions,
whether such errors or omissions result from
negligence, accident, or any other cause. You Subhashini Ramsingh
are responsible for your own choices, actions, CEO / Chief Editor
and results from the use of the information and/
or recipes provided.

SUBHASHINI RAMSINGH
Meet the Team
CEO/ CHIEF EDITOR
Subhashini Ramsingh is a computer science engineering graduate who worked in the
IT industry for over a decade. In the year 2012, she stepped into the world of baking
as a hobby. Her inclination towards teaching started right at the beginning of her
venture, as she started to blog all her baking experience in the form of recipes under
the label, ‘Fondbites Bake Along’, encouraging everyone to bake along with her.
After having trained hundreds of students through her meticulous hands-on workshops
based in Chennai, India, she converted all her baking and cake decorating
knowledge into comprehensive online courses through which hundreds of students
get trained and mentored by her. She works with a team of mentors who are spread
out geographically to make the round the clock support possible for her students.
She comes up with newer ideas with a keen desire of upbringing the budding
cake artists. Under the ‘Cakes Unplugged, a Fondbites League’ she does live
demonstrations on Facebook teaching trending cake decorating techniques for everybody to learn. She also runs a
monthly cake collaboration under the name, ‘Let’s do it with Fondbites’ which brings together budding cake artists
who work under her mentorship. ‘Fondbites Rendezvous – a bakers meet’ physically brings all bakers together once
a year, to meet, interact and exchange ideas and knowledge as she understands being abreast with the baking
industry is the most important key for growth.
To add another feather to her cap, her dream and vision of many years, she is now our CEO and the Chief Editor of
our ‘Fondbites Magazine’.
SEETHA KAMATH PRIYA PUGALAGIRI

Associate editor COPY editor
Seetha is a soft skills consultant Computer engineer by
by profession and a passionate education, Priya Pugalagiri
baker at heart. With a baking is a passionate baker and
experience of seven years, a budding cake artist. She
Seetha is a Wilton certified started her career with the
cake decorator and holds a baking and decorating
certificate of achievement masterclasses offered by
in pastries and chocolate Fondbites, School of Sugar
making from the prestigious Art and has been part of
Culina Art, Bahrain the Fondbites family ever since. Priya draws a lot
Today she is a cake artist and of inspiration from nature for her work and loves to
successfully runs her home execute intricate designs. A potterhead and an avid
baking business “The Cake Houze”. She is also trained reader, Priya enjoys long hikes and is currently based
and recognized by the Fondbites School of Sugar Art. in northern Virginia,USA.
HARINI SANKARNARAYAN NANCY BENILA

ADVISORY editor GRAPHIC DESIGNER
With more than 35 years of Nancy is an acclaimed
baking experience, Harini graphic designer from the
has a degree in Hotel Bay Area, California, USA.
management and exposure Passionate about creative
to commercial kitchens. Her design, she has been doing
quest for knowledge and freelance graphic design
creative mind took her on a work for the past eight
journey through a Bachelor’s years. Nancy has extensive
in English literature and a experience in handling the
Master’s in Theatre. A student complete design process
of Western classical music and from conceptualization to
Indian classical dance, she delivery. Her graphic design business ‘NancyDzines’
has worked with both the television and print media. specializes in magazines, book covers, posters, flyers,
Today, she bakes and teaches under the name ‘Flour logo designing and more.
Power’ and owes the journey to Willie Wonka and Enid
Blyton.

IN FOCUS
Fantasia
Ambika Roy Johri
Second Helpings’ | Delhi, India
f www.facebook.com/www.secondhelpings.in
‘Fantasia’ is a free form creation with

elements inspired from varied sources.
The free flowing style exudes grace
with a delicate use of fuschia and gold.
Ambika’s creation is grounded in a
Moroccan style wall texture painting,
accentuated with gold stencil work.
While the clever use of reverse air
brush technique gives an impression
of ‘bokeh’, it’s the isomalt lantern
enclosed in elegant lotus petals that
takes the crown. The lotus on it is
associated with Goddess Dhanlakshmi
who is worshipped and celebrated
during the festival of lights.

IN FOCUS
Celebrating
incarnation of Goddess Laxmi Parayani
Leena Sawant Gauri Kekre

Gorgeous Cakes | Bangalore, India Little White Oven | Thane, India
f facebook.com/GorgeousCakesCookiesMuffins f facebook.com/lilwhiteoven
According to Hindu mythology, Laxmi is the Goddess Gauri showcases the incredible versatility of royal icing
of prosperity, wealth, purity and generosity. Each of with beautiful brush embroidery and hand piped scroll-
these attributes are given life in this ethereal creation by work. The traditional techniques have been elevated
Leena. The portrayal of the Goddess of wealth walking with a modern slant to pull off a stunning piece of art.
out of an illuminated pathway adorned with ceremo- “I wanted to present the magnificence and opulence
nial bells is the prime focus of Leena’s creation. The of Diwali with vivid colors of gold, blue and pink.The
intricate work on the golden door and wooden frame lotuses represent Goddess Lakshmi and the peacock is
associates with the entrance of grand Indian temples. reminiscent of the large elaborate rangoli that adorn
The bold colors on the baseboard brings to mind the the doorstep of houses during Diwali” adds Gauri. The
colorful rangolis that beautify the doorways. The cre- handcrafted brass oil lamp hanging in the carved out
ation is capped with a urli which traditionally contains cake tier truly celebrates the lights of Diwali.
water, fresh flowers and diyas.

IN FOCUS
Vidipita
Kriti Mittal
The Sweet Indulgence | Noida, India
f facebook.com/KritiSweetIndulgence
Vidipita, the cake by Kriti Mittal is illuminated

by the effect of gold crackle on fuchsia and
the crackled effect representing the fireworks
of Diwali. The edible glitter texture on
the second tier placed on a beautiful
lotus symbolizes opulence. Kriti has
designed the rangoli motifs, rose and
pearl garlands around Lord Ganesh to
enhance the visual appeal of the cake.
Colours
& Crackers
Ramya Priyadarshini D
Cake’em all | Bangalore, India
f facebook.com/cake.em.all.by.ramya
Ramya Priyadarshini, enjoys working on chal-

lenging designs and learning new techniques.
Diwali meant crackers and colours for Ramya
and she has taken her inspiration for her cake
from this. The bold colour palette of “Colours
and Crackers” define celebrations and is used
to create the right blend of traditions with a
modern touch. This is highlighted by the hand-
crafted firecrackers on the asymmetrical square
tiered cake and the diyas.

TUTORIAL
Learn how
to make the
quilling
Learn how
to make the
marble effect
Learn how
to make the
dimple

Grace ‘Grace’ is what I call this cake. It stands
tall showcasing different techniques that
come together complementing each
other. The flowers are quilled with coloured
By Prabhjoth Bhargava wafer paper and petal dust - shortening
The 7th Oven, Chennai method is used to colour the paper.
The Ganesha, considered very auspicious
for new beginnings is hand painted and
sits on the top tier. The handcrafted diya
Prabhjoth Bhargava is an is symbolic of Diwali, the Celebration of
accomplished cake artist lights.
based in Chennai and
owner of The 7th Oven,
specialising in custom
designed cake. Prabhjoth took to baking as a hobby and it soon transformed into a
passion. Working across mediums and styles, Prabhjoth is a keen observer and learner and
draws her design inspirations from nature, people and places. Her designs are distinctly
different and innovative as can be seen in some of her work with geodes and geometric
patterns.
Tools Required
Cakes 12*4 “, 10*4”, 8*6” 4*6”
Fondant white, pink, peach, yellow
Rolling pin,
Exacto knife
Wafer paper, ping pong ball
Gold lustre dust
Evaporex or Vodka
Gel colours
Shortening
Petal dust
Edible Glue
Marble effect
Step 1
Using a lemon sized ball of different colours of fondant, roll
out sausages of different thickness. Place them alongside
each other. Brush water between each sausage.
Step 2
Roll out the sausages that’s stuck together to a rectangular
sheet. Measure the length and breadth of the rolled sheet 1 2
to the circumference and the height of the cake.
Step 3a
Wrap it around the sides of the cake using panelling
method. Cut the overlaps and smooth out.
Step 3b
Cut a circle of marbled fondant to the diameter of the cake
and cover the top of cake.
3a 3b

Step 4
Smooth out the sides and top and make sure the edges
are sharp.
Step 5
Use golden lustre mixed with evaporex and paint along
some of the joints of marbled colours on the cake adding
it’s shimmer accent.
4 5
Dimple
Step 1
Cover the cake with fondant and smooth out all sides with
sharp edges.
Step 2
Using a ping pong ball make impressions over the fondant
creating the dimples. Dust the ping pong ball in cornflour to
make sure the ball doesn’t stick over the fondant.
Ensure the fondant is not dried or the dimples will have

cracked edges.
1 2
Step 3
Using gold lustre dust mixed with evaporex, paint the entire
tier gold. Let dry for few hours.
Step 4
Once the gold paint layer is completely dry, paint the
edges of the dimples using silver lustre dust. Let dry.
3 4
Quilling
Step 1
Mix the desired colour of petal dust and mix it with shorten-
ing and make a paste. Apply the paste evenly all over the
wafer paper.
Step 2
Cut the coloured wafer paper into half an inch wide strips.
To make one petal, fold them as shown in the picture.
Make multiple folds in layers as you would do in quilling.
1 2
Step 3
Using water, stick the end of the wafer paper strip onto the
petal.
Step 4
Make as many petals as you need in different colors.
3 4

Step 5
Using edible glue stick the petals one by one on the cake,
spreading it out in a semi circle fashion.
Step 6
Make a center for the petal using fondant. Using edible
glue stick it on the cake. Paint it gold using gold lustre
mixed with evaporex. 5 6
Step 7
Make as many flowers around the cake as you need.
DID YOU KNOW?
Wafer paper lace

Did you know you
can make edible lace
using wafer paper?
Fascinating isn’t it?
Now take one wafer
paper, tear them up
into pieces and add
that into the small jar
of your food processor.
Add a tablespoon of
water to it and process
the wafer paper into a
very fine paste. Adjust
the water content
until you get a smooth
paste which is not very
runny. Spread this over
the silicone lace mat.
Scrape off the excess
and let it dry in room
temperature for 3 to
4 hours. Peel the lace
gently from the lace
mat. You can colour
your lace by adding
gel colours in drops
to the paste. You get
your wafer paper lace
in just a few hours and
in different colours.

TUTORIAL
Oralee
By Shana Samed
Caster Sugar, Kerala
ORALEE - My light, creates a

brilliant golden texture.
Shana showcases a metallic
golden and greyish white cake,
highlighted with bamboo sticks.
The cake features a sparkling
petal dust effect and is adorned
with edible sugar lace. Random
bamboo stick arrangement on
the top tier hides an elegant
lamp transforming it into our own
tropical paradise. Shana used an
airbrushing technique to achieve
the delicate work of the gold dust.
The heart of the cake, lantern with
edible sugar lace gives a delicate
look which makes the cake ideal
for a party.
“ Learn to make
the Wooden
Bark and the
Bamboo.
“
Shana Samed is a passionate baker from Kerala.
‘Caster Sugar’, her business venture was born out of
her love for baking.

Wooden Bark
1. Roll out ivory coloured fondant to

2 mm thickness and cut out a circle
with diameter same as your cake.
Use dresden tool to draw concen-
tric circles to give impression of a
tree stump.
4. Cover the sides of the cake with 6. Complete the entire sides with
brown fondant and score randomly the bark finish and airbrush with
at multiple places giving the bark golden yellow colour. Using paint
texture. brush, add highlights in the grooves
with dark brown gel colour mixed
with vodka.
bamboo
2. Place it on top of your cake and
brush using golden yellow gel co-
lour mixed with vodka.
5. For extra additions of the bark 1. Cut out equal pieces from a fon-
3. Using brown gel colour mixed texture, take smaller pieces of brown dant sausage and from each piece,
with vodka, brush on the grooves fondant and stick them over the make individual thinner sausages in
of the concentric circle. Also paint bark using edible glue. Use dresden the size of the bamboo that will fit
random flat lines from the center of tool and give further textures to add your cake.
the stump to the outer edge. realistic touches to the bark.

2. Flatten either ends of the bam-
boo. Make scores at equal intervals
using a craft knife to make the
4. Use dresden tool and score small
joints of the bamboo. 6. Using edible glue, stick the
lines near the dents to create realis-
tic effects on the bamboo stems. bamboo around the cake placed
in a random fashion. Airbrush the
entire side of the cake with golden
yellow airbrush colour.
5. Use brown gel colour mixed with

vodka to highlight the joints on the
bamboo.
7. Make tiny leaves using green
3. Press each section against each fondant and stick them randomly
other to make the cuts deeper. on the bamboo to add a realistic
touch.
DID YOU KNOW?
Gunge
Do you get jitters looking at fondant tears or
a nail mark that leaves your fondant finish at
a toss? Try this gunge and you will love it. Take
a small portion of the same colour of the fon-
dant you have draped the cake. Microwave
it in 10 second bursts on high power until it
turns very soft. Mix it with a spoon until it be-
comes lump free. If it’s become a thin liquid
you can add some more of solid fondant and
mix it well until it comes to a soft buttercream
consistency. Add into a small piping cone.
Pipe it over the fondant tears/cracks. Use a
wet finger to gently spread and smooth the
surface. There you go, now you do not have
to change your design to hide that crack.
Fondant Tear Gunge it After Gunging

TUTORIAL
Learn how
to make the
Ganesha Lamp
Learn how
to make the
garland

Utsav
Using a combination of bright and exciting
By Seetha Kamath colours, Seetha has created ‘Utsav’ which
The Cake Houze, Palakkad means celebration. Built on an emotionally
intense base of deep maroon, the geo-
metric pattern of ornamental gold lace
invokes joy and prosperity. Traditional yel-
low garlands that signify festivity on the oc-
casion of Diwali are brilliantly recreated in
‘Utsav’. A figurative depiction of Ganesha,
exalted on a decorative golden diya with
a leaf backdrop sits on the top.
Seetha is a passionate homebaker who

believes in quality and finesse while do-
ing the best in every cake she creates.
She is based out of Palakkad.
Tools Required
Angled Spatula
Fondant rolling pin
Silicone mould
18 gauge green floral wire
Circle shaped and heart shaped cookie cutter
Small fine scissors
Exacto Knife and modelling tools
Step 1 Garland
Make a ¼” thick sausage shape of yellow colored gump-
aste which is 4” long. Use a toothpick and pull out tiny
strands all around the sausage shaped gumpaste.
Step 2
Work this from different directions to keep the strands
random. This will create a close threaded look of flowers
around a garland.
1 2
Step 3
Take a ¼” diameter round ball of orange/ red coloured
gumpaste and poke hole indents all around it using a tooth-
pick. Stick this to one end of the garland using edible glue.
Step 4
Gently flatten one side of the entire garland and let it dry
for a few hours. Make as many garlands as you need in the
similar way.
3 4

Step 5 Ganesha Lamp
To attach these garlands on the cake, brush edible glue on
the flat side of the garlands and stick it on the sides of the
cake. Hold it gently for a few seconds until it holds in place
without sliding.
Step 6
For the base of the diya, roll out some white gumpaste to
about 2 centimetres thickness. Cut out a 3” inch circle us-
ing a cookie cutter.
5 6
Step 7
Make a border for the diya using gumpaste with an appro-
priate silicone mould. Cut the length of the border to the
size of the circumference of the base circle.
Step 8
Using the edible glue stick the border around the circle
base to form a wall around the edge of the base. Hold it
until it stays intact. Set aside to dry.
7 8
Step 9
Roll out green colored gumpaste to ¼” thickness. Cut out
a leaf shape using a 3” heart shaped cookie cutter. Dip
a 18 gauge floral wire in edible glue and insert it through
the narrow end of the leaf and gently push it through, so
the wire passes through the broader end of the leaf. Leave
about 1 cm of wire protruding out of the broader end and
2 cm of wire protruding out of the narrower end of the leaf.
Step 10
To make the stem end of the leaf, make a teardrop around
the 1 cm wire protruding out of the broader end of the
leaf. Set aside to dry.
9 10
Step 11
For the face and trunk of Ganesha, make a 2” long tear-
drop shape out of skin tone gumpaste. Bend the narrow 2D Ganesha
end of the teardrop to shape like an elephant’s trunk.
Gently flatten the back of the trunk and stick it on the leaf
using edible glue.
Step 12
For the ears, cut out a pair of flat teardrop shape from a
thinly rolled gumpaste. Place the cutouts on a foam pad
and soften the edges using a ball tool. Bend the edge of
the broad side of the ears inward to resemble elephant
ears. For the palm of Ganesha, take an appropriate size of
skin tone gumpaste. Shape it to an oval and flatten it. Using
a craft knife, mark the fingers on the palm. Make another 11 12
palm in the same fashion.
Step 13
For the legs, make two oval shapes in the desired size using
skin tone gumpaste. Also make smaller oval shapes for the
feet. Flatten the back side of the leg and feet gently and
stick them on the leaf using edible glue to complete the
Ganesha’s body. Add modak on Ganesha’s left palm by
sticking a small ball of gumpaste. Let it dry.
Step 14
Paint the legs and the base of the lamp using golden lustre
and vodka. Make a tilak using red gumpaste and stick on
the forehead of Ganesha. Assemble the Ganesha leaf on
the base of the diya by poking the 2 cm wire that extends 13 14 15
from the narrow end of the leaf. Use edible glue to stick
and to add more stability.
Step 15
Cover one LED bulb using a golden edible lace and place
it inside the base of the diya

RECIPE
Strawberry Chocolate Fig Tart
Pavithra Elangovan has travelled far and wide over the last decade, learning
and appreciating nuances of food cultures around the world. Formally educated
in computer science, she has been always inquisitive about decoding food.
Passionate about cooking without boundaries and baking without prejudice, she
is obsessed with baking, food photography and styling. With a strong grounding in
Indian cooking techniques, she aims to elevate her skills with a global flavour. She
actively blogs at www.dishesfrommykitchen.com
Tart Dough By Pavithra Elangovan
INGREDIENTS METHOD
Flour - 180g 1. Sift the almond powder together with the flour.
Butter - 120g 2. Then sift the icing sugar (separately).
Egg - 25g 3. Mix the icing sugar with the butter in a bowl using a spatula.
Icing sugar - 70g 4. When the icing sugar is well combined with the butter, mix in the egg until
Almond powder - 30g smooth. This may take some time. You will get a homogenized mixture.
5. Next mix in the sifted flour and almond powder.
6. Keep mixing until a soft ball is formed. Do not overwork.
7. Flatten the dough, wrap it in plastic and put it in the refrigerator for at least
one hour.
8. Roll out the dough to a sheet that is large enough to cover a 9” tart pan.
9. Fold, lift and place the dough in the tart pan without stretching it.
10. Crimp the edges with your fingers and cut off any excess dough with a knife.
11. Prick the bottom with a fork to prevent blistering.
12. Bake for 20 to 25 minutes in your pre-heated oven at 180°C(350°F)

Almond Cream
INGREDIENTS
Almond meal- 120g

Butter - 100g
Sugar - 100g
Egg - 2
Salt - 1 pinch
Vanilla extract- 1/2 tsp
Walnuts chopped - 100g
Chocolate chips - 20g
METHOD
1. Mix the sugar with soft butter, then add the egg,
salt and vanilla extract.
2. Scrape down the side of the bowl from time to
time.
3. Mix in the almond powder and spread the layer of
almond cream on the tart bottom.
4. Sprinkle the chopped walnuts and chocolate
chips.
5. Bake for 30 to 35 min in 190°C (375°F) oven.
6. Transfer the tart to a wire rack, unmold and let it
cool completely before adding the roasted fig
mixture.
Fig mixture
INGREDIENTS
Fresh Figs - 300g (quartered)
METHOD
1. Cut figs into small pieces and cook over medium
heat for about 10 min(do not overcook).
2. Let it cool and chop roughly. Spread the mixture
on the top of cooled tart.
Ganache
INGREDIENTS
Dark Couverture - 80g

Heavy cream - 80g
METHOD
1. Place chocolate in a medium heat-proof bowl. Set
aside.
2. In a small saucepan over medium heat, bring
cream just to a boil.
3. Immediately pour cream over chocolate and let it
sit without stirring for 1-2 minutes.
4. Slowly mix well until you get a smooth ganache.
Once it has cooled (still pouring consistency),
spread the ganache on the top of fig mixture
evenly. Arrange the sliced fresh strawberries and figs (15-
5. Decorate once the ganache is firm.
20) on the top of the tart beautifully.

IN FOCUS
My Diwali
Memories
Nivitha ambikha
Nivi Bakes | New Jersey, USA
f facebook.com/ambika.pravin.1
The fiery red canvas of this cake, invokes the spirit of Diwali
and the golden laces captures the grandeur and festivity
of the occasion. “This cake is an expression of my Diwali
memories. I have incorporated the homemade savories, the
grand silk sarees, the pious occasion, the vibrant lights and the
glowing lanterns - all my favorite memories” says Ambika. Lord
Ganesha, the allegorical destroyer of obstacles and all evil
anchors the cake. The traditional flower garland and lantern
brings home the theme of ‘celebration of lights’ to complete
her creation.
Lights’ inner
Illumination Srikanth Kakarlamudi
SRMK cake | Bangalore, India
facebook.com/pg/srmkcakes f
Srikanth an expert in sculpting has used his skills to highlight the

cake with the miniature sculpted lady (face size: 2cm, total:
16cm) in the middle tier. The blooming lotus, the aesthetically
crafted middle tier and the light source adds to the festive spirit.
Radiant
Kajal Agarwal
Treats-sweet Indulgence | Mumbai, India
f facebook.com/pg/TreatsSweetIndulgence
‘Radiant’ borrows its inspiration from flamboyant

Indian textiles and traditional gold ornaments. The
golden diyas signify prosperity and the bold color
palette is in lockstep with the high spirits of Diwali.
Kajal notes “My creation draws on the beautiful
clothes and jewelry that are worn during Diwali
celebrations. The middle tier symbolizes fresh growth
and a new beginning and the bottom tier shows the
intricate work on traditional Indian dresses.”

IN FOCUS
Black Beauty
Nasima Singh
Desi Firangi | Mumbai, India
f facebook.com/pg/desifirangi2016
Inspired by a lamp Nasima had seen she created “The Black

Beauty” by using black and gold for the top tier. The perforated
golden leaf is created using wafer paper and is incorporated
aesthetically on the top tier. By using the sliced fondant
technique and painting the white areas with gold Nasima has
tastefully created the motif effect.
splash of Divinity
Sujani Nagarajah
The Sweet Art | Colombo, Srilanka
f facebook.com/pg/thesweetart14/
‘Splash of Divinity’ is an enthralling play of geometry all the

way. The radiant shades of yellow and orange bring out the
beauty of Diwali mornings that are full of promises. The flowing
flower garlands provide a stark contrast to the textured deep
purple tier. The cobblestone floral strip and the autumnal leafy
overlay elevate the sphere beyond the ordinary. Suzie adds,
“For this creation, I drew inspiration from the grandeur clothing,
floral decorations and the gift boxes of Diwali. All elements are
handcrafted with fondant, while the middle tier uses a royal
icing texture.”
THE black
Splendour Rosalind Thomas
Sweetrose| Sharjah, UAE
f facebook.com/SweetroseBakes
Rosalind Thomas, a baker and cake artist believes in the fusion

of modern and traditional designs/ideas. Being a lover of
flowing lines and soft curves , Rose created her cake based
on this concept. Modern techniques with traditional motifs are
used on this black fondant covered cake with red and yellow
as predominant colours. The fiery toned isomalt topper is an
apt crown on this cake named “The Black Splendour”.

Coral Blossoms
By Subhashini Ramsingh
School of Sugar Art, Chennai, India
Featured on the cover

is ‘Coral Blossoms’ a
gorgeous contrast
between bright coral
flowers and a grey
industrial concrete
background. Spring
flowers, in the panetone
colour of the year, peeks
its innocent head like
a new venture looking
forward to its long
and fruitful journey.
The textured concrete
background provides
a perfect foil with just
the right touch of edible
silver leaf and a hint of
gold. The gorgeous roses
amidst the filler flowers
hold a hint of promise to
the times ahead.
Subhashini Ramsingh, a
cake artist and a tutor is
the driving force behind
‘Fondbites School of
Sugar Art’. She is also
the chief editor of the
‘Fondbites’ magazine.
She is an award-
winning artist and loves
mentoring young cake
artists from around the
world achieve their
potential. Her attention
to all aspects of cake
decoration and the
high standards that
she sets for herself and
her students makes her
a much sought after
teacher.

Tools Required
For the filler flowers For the concrete texture

Ball tool – Big and small Royal icing – ½ cup
White stamens – few bunches Icing gel colour – black
26g floral wires – 10 numbers Toothbrush – Newly opened
Petal dusts – In shades of orange, red and pink
Brushes
Scissors
Floral tape
Filler flower
Making the petals shaping the petals
1. Take a small pea sized coral coloured 4. Using the smaller ball tool, make the 7. Support the back of each petal with
gumpaste. Make a smooth ball out of it. indent deeper. the help of your index finger. Use the big
ball tool and press it gently to flatten the
petal and thin the edges.
2. Using the index fingers of both your 5. To make the petals of the filler flower, 8. Do the same for all 5 petals.
hands shape one end of the gumpaste use a pair of scissors to cut through the
ball into a teardrop shape. edge around the indent.
3. Use a big ball tool and make an 6. Make 4 such cuts creating 5 petals 9. Use a smaller ball tool and make
indent over the broader end of the around. a deeper indent in the center of the
teardrop. flower.

dusting the petals
10. Use the index fingers of both your 14. Insert the bottom end of the wire 18. Using petal dusts in shades of
hands and shape the bottom of the attached to the stamen, into the center orange, pink and red, dust the flow-
flower to narrow the stem. of the flower through the top. ers keeping the edges and the center
of the flower in deeper shades of the
dusts. In a similar way, make as many
filler flowers needed for your cake.
“Touch of edible silver

leaves can be used
randomly across the cake”
11. Support each petal between your

index and middle finger and cup each
petal using a big ball tool.
15. Gently pull the back end of the wire
through the stem of the flower. Concrete Texture
12. Cut each 26g floral wire into 3.

Fold the wire through the middle of the 16. Pinch the bottom end of the stem to 19. Cover the cake with grey coloured
stamen bunch and fold the stamens up, seal the opening through the wire. fondant. Smooth out the sides and work
hooking it with the wire as shown in the on the sharp edges.
picture.
13. Use a floral tape and tape the bot- 17. Let the flower dry for about an hour. 20. Pipe grey coloured royal icing over
tom ends of the stamens along with the the surface of the fondant.
wire, so the stamens are well secured
with the wire.
For gumpaste and royal icing recipes check page 62

21. Use your fingers to spread out the 24. Repeat the concrete texture to
royal icing working over any smooth both the tiers.
areas giving a coarse texture.
22. To create the uneven concrete tex- 25. Tape the filler flowers in bunches
ture, use your fingers to further spread and arrange them over the cake.
out the royal icing while it is still drying.
“Dip a new toothbrush in the black color and splatter the

black colour randomly over the surface of the cake”
23. Thin down black gel with some wa-

ter. Dip a new tooth brush in the black
colour and splatter the black colour
randomly over the surface of the cake.
Let dry.

EXCLUSIVE
My Magnificent Santa
An all edible life
size Santa Claus
Cake
The All Edible Santa Claus is the work of the renowned award winning cake artist Subhashini Ramsingh, the
face behind Fondbites, School of Sugar Art. She is also the winner of Cake Masters India 2018 “Top Ten
Cake Artists”
The all edible santa claus was planned with precision and executed as planned at each stage of building
the body parts of Santa. It has taken more than 350 hours for Subhashini and her team to complete the
Santa Claus.
The total weight of the Santa Claus is 150 Kilos containing 30 kgs of cakes, 50 kgs of marshmallows, 25 kgs of
fondant and 30 kilos of chocolate including a metal frame to provide support to the structure.
Subhashini Ramsingh has taken up this project in collaboration with Food Consulate, as it was her dream
to work on a life-sized cake. This opportunity has given her the platform to use her skills and create this
spectacular All Edible Santa.

LDIF FEATURED
Christmas Feature
‘Lets do it with Fondbites’, fondly called as ‘LDIF’ embarked on its second chapter in November 2018 with the theme
‘Celebration of lights’. There was all round enthusiastic participation in this collaboration mentored by ‘Fondbites’
magazine’s chief editor, Subhashini Ramsingh. LDIF, being a monthly cake collaboration marathon, the members
geared up to its second month of extravaganza in December. Given that there is no better theme than Christmas to
work on at the end of the year, the members were given a choice of gingerbread castle or structural Christmas themed
cakes. The second month of the collaboration produced some amazing creations and some of the best works are
featured in this first issue.
Gingerbread castles Structural Cakes

Swapna Nair, Sujani Nagarajah, Rosalind Thomas, Nasima Most of those who have taken up structural cakes are
Singh and Anuradha Theyagarajan have flawlessly totally new to working on structures. But they have
executed the gingerbread castles that are engineering kindled their passion for experimentation, quickly learnt
marvels with a lot of minute detailing. Hand drawn and worked meticulously to achieve such wonderful
castle templates, carefully baked gingerbread cookies, results with guidance from Subhashini Ramsingh.
meticulous assembly using royal icing and intricate
detailing on the outside have been done in a brilliant These marvelous first time executions from Kriti Mittal,
fashion. The entire painstaking execution beginning Kajal Agarwal, Pooja Sardana and Srikanth Kakarlamudi
with planning, creating are featured.
the templates to the final Find the tutorial
photography would have of the Reindeer in
taken three weeks for each page 39
of the members to complete
these awe inspiring
gingerbread castles.
The Frosted Cathedral

By Sujani Nagarajah
Rudolph Bebe Renne

By Pooja Sardana
Reiny
By Kriti Mittal
Winter Wonderland
By Swapna Nair
Casa De Rosa
By Rosalind Thomas
Kris A Kringle Ho ho ho Merry Christmas

By Srikanth Kakarlamudi By Kajal Agarwal
Lone Castle
Poorman’s Rich Castle
By Anuradha Theyagarajan
By Nasima Singh

TUTORIAL
Luminous ‘Luminous’ celebrates the

Festival of lights with the
painting of a beautiful
woman holding a lamp
By Vidya Vivek with grace. Vidya’s
V Treats, Nairobi creation strikes a delicate
balance between vivid
and soft hues along with
a variety of geometric
patterns. The hand cut
gold sprinkles adorn the
bottom tier over a rustic
green background. The
gumpaste urli (traditional
brass pot) set on
cobblestones contains
a stunning illusion of
parijath flowers floating
on water.
Vidya is a passionate
baker based in Nairobi.
For Vidya, her cakes
have become a medium
of expressing herself.
Tools Required
Fondant modelling tools Silicon mould Peony leaf cutter
Rolling pin Paint brush Cocoa butter
Measuring cup Wafer paper Edible glue
Foam pad 5 leaf petal cutter Water
Scale Edible marker Circle cutter
Extruder Edible food colour Craft knife
Scissors Round Nozzle

Gumpaste Uruli
4. Fold back the edge of the uruli

1. To make the bowl of the uruli, and shape it as shown in the pic-
cut out a 2 mm thick circle out of ture. Once dried, release the bowl-
gumpaste. shaped uruli from the cup using a
dresden tool.
5. Cut 2 strips of gumpaste to the

2. Place a round bottomed cup size of the uruli’s handle. Use a
upside down and shape the cut modelling tool to create a rustic
gumpaste disc over the bowl to texture on the handle.
take on the shape of the bowl.
8. For the leg of the uruli, use a

silicone frame mould and make 3
appliques and stick it on the bot-
tom strip of the uruli using water or
edible glue as shown.
6. Attach the handle to the uruli

using water or edible glue and let
it dry.
9. Make 2 more appliques using

3. Use smaller circle cup to create the same mould and stick them on
an impression midway on the sides 7. For the bottom of the uruli, cut the rim of the uruli on either side.
of the gumpaste bowl. out a 1 centimeter wide strip of Let dry and then paint or airbrush
gum paste and stick it with water or the whole uruli with rustic gold
edible glue as shown in the image. colour.

Parijath flowers
1. Using a 5 petal cutter as shown

in the image, cut out petals from a
very thinly rolled white gumpaste.
Store them covered until ready to
use.
6. Stick the stem to the back of

4. Use a pointy modelling tool and
the flower using water. Now gently
make a dot impression in the cen-
poke the center of the flower using
ter of each flower.
a pointy modelling tool.
2. Take out one flower at a time

and using a craft knife, trim the
sides of each of the 5 petals mak-
ing them narrower. Also, slit the tip
of each petal.
5. For the stem of each flower, take

a tiny piece of orange gumpaste
and shape it to a sausage of 1 cm 7. Once dry, dust the centre of the
3. Place the flowers on a foam pad long. Use a pointy modelling tool flower and the stem with orange
and use a small ball tool and pull and make a hole impression on petal dust.
each petal inwards to give move- one side of the stem.
ment to the petals.

Rustic Texture Painting Cocoa Butter Painting
1. Mix a small amount of forest 4. Stick them on the cake where

green gel food colour with a little needed as per your sketch and 1. Transfer the chosen image on to
vodka and paint all over a fondant then paint on them using a mixture the cake. Place the resized image
draped cake using a brush. of gold lustre and vodka. To give it on the sides of the cake and use
an antique finish, paint black inside dresden tool to make the impres-
the grooves of each dot. sion of the outline of the image
on the cake. Remove the paper
and follow the impression and use
Broken Glass Painting a pencil to gently draw over the
transferred outline.
2. Melt some cocoa butter and mix

it with required petal dust color.
Paint on the transferred image
following the colours of the original
image. If cocoa butter turns solid
or dry, place it on top of a bowl
1. To create a stencil, transfer the of hot water to get it back to the
required pattern on to the tracing required consistency. Repeat this
paper. Place that tracing sheet on as required.
top of a normal A4 paper or wafer
paper and cut out the pattern with Once the painting dries, fill the rest
the X-acto knife. of the cake with royal icing, giving
2. Using a dry tissue dab over the textures using a palette knife.
paint while it is still wet until the de-
sired rustic effect is achieved. Let
the paint dry.
3. To make golden sprinkles /balls,

roll out a thin sheet of fondant and
2. Place the cut-out stencil on the
cut out small dots using a size 2
sides of the cake. Use silver edible 3. Paint the dried royal icing with
round nozzle. Let them dry.
dust and dab it over the stencil. grey gel food colour mixed with
Remove the stencil once done. vodka.

TUTORIAL
Festival of
Lights Swapna has exhibited the
essence of Diwali on her
cake. She has chosen
By Swapna Nair two key elements - the
Drooling Delights, Pune diya and the rangoli,
which encapsulates “The
Festival of Lights”.
The handcrafted
peacock lamp made
from gumpaste reveals
the true purpose of
Diwali and symbolizes the
triumph of good over evil.
The rangoli is studded
with individual hand-
rolled gumpaste beads.
The green and gold tones
A homebaker reflect the festive mood
who is passionate of Diwali.
and enthusiastic
about baking and
cake decorating.
“There is nothing
more rewarding
and comforting
than doing
something
that you are
passionate about
and love”, says
Swapna.

Base of the diya/lamp
1. Take a 1” diameter 2. Cut out another circle
sized ball of gump- of gumpaste using a
aste. Roll it out to 2 circle cutter to fit the
mm thickness. Place it top surface of the diya.
over a flat bottomed
cup and let it dry to
take the shape of the
cup.
This will be the base of the diya with its rim facing
down.
3. Stick it using edible glue. 4. Roll out a sausage of 2mm thick- 5. Stick it around the outer rim to
ness. create a top edge.
6. Take a few half-pea 7. To add more to the

sized gumpaste and detailing, cut out ½”
shape them into flat circles of gumpaste
teardrops and stick them using the broader
around the sides of the side of any piping
diya with equal spacing. nozzle.
8. Flatten a little along one side 9. Using edible glue,

of the circle. Use a dresden stick them in between
tool to make concentric the gaps of the tear
circle impressions over each drops.
of them.
Peacock
1. Take a 2” diameter sized ball of white gumpaste. Shape the ball into a
teardrop and taper the tail end of the peacock’s body. Slightly flatten either
sides of the teardrop giving shape to the body.
Gently taper the other end which will form the base for the neck of the
peacock.
2. Use a 3” long 18g wire 3. Take a 2” long sausage that is

and insert 1” of its ½” thick. Taper one half of it to
length into the neck shape the neck and keep the
end of the peacock. head rounded. Use dresden tool to
Set aside and let dry define the neck from the head. Set
aside. Take a 3mm sized teardrop
shape of gumpaste for the beak.
Stick the beak using edible glue in
front portion of the face.

4. Use a small ball tool and make 5. Use a petal cutter in the shape 6. Use a dresden tool and score
a dent for the eyes. Set aside to of the peacock’s tail and cut to add details to the tail. Insert
dry for a few minutes. out a 1mm thick sheet of rolled a 24g wire into the broader end
gumpaste. of the tail. Let it rest in a deep
spoon to take a cupped shape.
Set aside.
7. Next use another petal cutter 8. Stick it to either sides of the

which is relatively less broad body using edible glue. Insert
than the tail and cut out 2 the partially dried head of the
wings from a 1mm thick sheet peacock into the wire which
of gumpaste. Make scores has been already inserted in
on the wings using a dresden the peacock’s body. Use ed-
tool. ible glue to secure the neck to
body.
9. Make a 4” long sausage which is 10. For the crest of the

1mm thick using white gumpaste. Use head take a 2mm
edible glue and stick the sausage sized small ball of
over the line joining the neck with the gumpaste and
body. Cut the extra sausage. make a teardrop
and flatten it out. Slit
Once the tail is dry, insert the wire of the the broader end of
tail into the back of the peacock’s body. the teardrop into 3
Use edible glue where the tail touches the smaller cuts.
body to secure it in its place.
11. Attach it to the top of the head 12. To make the diya, take a 1” di- 13. To connect the peacock to
using edible glue. ameter sized ball of gumpaste. the diya, use a 3mm diameter
Use your fingers to shape it into sized ball of gumpaste and
a cup. Gently pinch one side of cover an 18g wire making a 6”
the cup’s rim to make the spout long sausage. Bend the wire
of the diya. Place the diya in along with the sausage on one
front of the peacock adjacent end and smooth it out again.
to the base.
14. Measure the distance 15. Use edible glue at the

between the beak of the joints to secure well.
peacock to the broader Paint the peacock us-
end of the diya. Cut the ing a mixture of copper
wire keeping 1” additional lustre and vodka. Let
to the desired length dry completely.
measured. Insert one side
of the wire into the beak
and the other side into the
broader end of the diya.

IN FOCUS
Light it up
Radhika Mandala
Chococraft | Hyderabad, India
f facebook.com/chococraftjayabheri
Aptly named ‘Light it up’, the

glowing lantern and the diyas
scream celebration of lights. The
creation employs a balance with
earthy tones instilling a serene
calmness, while the teal peeking
out of the hammered copper
adds a note of whimsy. “ ‘Light
it up’ is a reflection of my own
unique style, a clean design with
an offbeat color combination.
The clean cut diyas and lanterns
perfectly complement the
theme” adds Radhika.

IN FOCUS
Golden
Strings
RINAA HEMNANI
Meu amor | Pune, India
f facebook.com/meuamorbakers
This peachy pink creation, acts as a canvas

highlighting the glow of a string of fairy lights,
that are piped with royal icing on the central
extended tier. A 2D rangoli forms the base while
strings of gold tinted fondant pearls, decorate
the top tier. At the very top is a delicate royal
icing diya with a lotus motif welcoming Goddess
Lakshmi.
Leor
Anuradha Theyagarajan
The Slice | Austin, Texas
facebook.com/anuradha.theyagarajan.7 f
Anuradha’s fascination for stories and ancient art

lead to this striking creation with dark undertones.
The exquisite detailing of the bas relief work on the
cake, transports us to the splendor of the majestic
Indian temples. Anuradha notes “The inspiration for
‘Leor’ comes from stories about Diwali that follow
the ancient trope of good prevailing over evil; light
prevailing over darkness. I have attempted to paint
the scene of ‘Narakasuravadam at the hands of
Satyabhama’. ‘The battle of Lanka’, a 12th century
relic from the Chennakeshava temple inspires the
intricate sculptures.”

TUTORIAL
Reiny-The Reindeer
By Kriti Mittal
The Sweet Indulgence
Kriti is an engineer
turned cake artist. She
began her baking
career in 2015 and
shortly thereafter
launched her business
venture “The Sweet
Indulgence” in July
2016.
There is cheer and joy in the air.

This masterpiece from Kriti sets
the mood abuzz with Christmas
spirit. “I call him ‘Reiny’” says
Kriti, describing the smile as
winsome yet mischievous. ‘Reiny’
is sporting an absolutely precious
sweater with the words ‘I love
Santa’. The sweater is adorned
with an equally cute sugarpaste
Santa and glittering snowflakes.
This delightful creation stands tall
on snow drifted base, scattered
with holly leaves.

1. Resize the reference image to the desired height keeping other
dimensions in proportion. The printout will help the carpenter create
the wooden structural elements of exact dimensions. Use the lower
half of ‘hemisphere’ dummy and ensure that the carpenter inte-
grates it on to the lower part as shown in the image.
2. Cut and place a cake board on the 3. Spread some ga-

top part of the MDF board to make it nache on the cake
food grade. board to ensure the
cake sticks to the
board.
4. To construct the layers, place a 6- inch

sponge on the cake board. Using a palette
knife cover the top with a layer of ganache
and place the second cake on this.
Continue until you have stacked all four
cakes.
5. Freeze the sandwiched 6. Crumb coat/frost the cake with 7. Take hot water in a bowl, dip a
sponge cake for one hour. ganache and let it rest in the palette knife and pastry brush
Start carving the cake in refrigerator for another 30 mins or in it. Use them to smoothen the
the desired oval shape until set. reindeer tummy using up-down
using a serrated knife. Go motion, to get an egg-shaped
slow, layer by layer. body.
8. Apply a thin layer of the edible glue on

the wooden leg section of the structure.
Dust the surface with cornflour. Rollout
the brown fondant to about 1/8th inch
thickness. Cut rectangular strips and
carefully drape the legs. Cut off the excess
using a sharp knife. Use the dresden tool to
add extra details to the legs.
9. Again, roll the brown fondant, large enough to cover the lower
bottom of the Reindeer. Slit the fondant in between and place so
that the slit part comes between the legs. Apply some shortening
on the lower part of the ganached cake and carefully wrap the
fondant. Cut off the excess using a sharp knife.

10. For the neck, take some modelling chocolate and roll with the
rolling pin to about 1/2 inch thickness. Use a circular steel cutter to
cut a circle and place it on top of the body as shown in picture.
11. For Reindeer’s dress, drape the blue

fondant in layers. Use a stitching tool to
give an extra dimension to the dress. Apply
shortening and drape the rolled fondant
in the front half. Use the same technique
to drape the back part of the tummy. Add
a bit of edible glue at the joint and rub it
gently with icing sugar to smoothen the
seam. Run the stitching tool at the seam for
a more natural effect.
12. For the arms, roll a thick sausage of the modelling chocolate and cut into two equal parts. Wrap with blue fondant
and use the same technique as in step 11 to smoothen seams. Using an exacto knife, slit the arms at the center.
Make sure that the slit is just halfway. This will help to bend the arms. For the hands, take a small amount of red
fondant, roll in a sausage shape, cut the two ends and use an exacto knife to give the thumb impression. Use
skewers and glue to firmly attach the arms to the body. Use dresden tool to give some wrinkles at the elbow.
13. Use Rice Krispy Treats for face sculpting.

Shape in the desired form by compressing
with hands, when it is still slightly warm to
touch. You can also carve it in the desired
shape using a sharp serrated knife. Spread
a thin layer of ganache over the entire
surface and smoothen it with the spatula.
Place in the refrigerator to set. Lightly dust
the work surface with cornflour. Roll out
brown fondant with the rolling pin to 1/8
inch thickness. Gently lift the rolled fondant
from the work surface and drape the
fondant over rice crispy treat. Trim excess
fondant from around the base with a sharp
knife.
14. Roll a small amount of red fondant and cut a teardrop shape for Reindeer’s nose.
Glue it to the face with little water. Now, roll a narrow rope of the black fondant
and glue it to the face to give a cute smile to the Reindeer. Let it rest for a day so
that the fondant is dry and completely set.

15. Gently insert the face on the 16. Roll the white fondant. Cut two oval shapes and fix the eye posi-
skewer. Use glue to firmly secure tion with little water. Roll small pea-sized balls of black fondant (or
the face to the body. cut small circle using an icing tip), moisten the backs and stick to
the eyes. Place tiny dots of white fondant on the eyes to create a
glint.
17. For the cap, take red fondant and roll into a
simple cone shape. Use the ball tool to create
a depression at the bottom. Fix it to the head
using little water. Using the exacto knife, cut a
slit at the center and bend the cap.
18. Finish off the cap, with a 19.To cover the cake board, roll 20. For hooves, take the model-
white fluffy border and a white fondant and cut into ling chocolate, shape it like a
pom pom. For this, roll white zigzag strips. Glue these strips, teardrop and use a circular
fondant into a sausage overlapping each other to give steel cutter to cut a small arc on
and add texture using a the snow drift effect. Use blade the tapered edge. Use glue to
ball tool. Fix along the cap and shell fondant tool to give fix the hooves to the legs and
border with water or glue. more texture. Add snowflakes board.
Use the same technique to to the board and decorate with
make a pom pom for the red and black ribbon.
cap.
21. For antlers, roll the modelling chocolate and trace the desired shape using the dresden tool. Cut using the exacto
knife and attach them to the head with skewers.
For Rice Krispie recipe, check page 62
DID YOU KNOW?
Crumb coat - Give your cakes a clean finish

When you begin to frost your cakes, start with cold sponges and do a crumb coat first. This will seal all
the crumbs of the cake. Then refrigerate for 30 minutes and then continue to frost your cake while it’s
firm and cold. Do not refrigerate for long, or it might start to condense. In case of high condensation,
let thaw for few minutes and then continue.

CAKE TALK
Cake transportation & safety
Cake Talk
Homebaking does not stop with just making beautiful
cakes; the responsibility extends up to the point the client
cuts the cake. Cake transportation is one of the toughest
challenges that leave many home bakers feeling confused.
Although cake baking and decorating are core skills
that a cake artist should develop, cake transportation is
something that deserves careful consideration to ensure
that your masterpieces reach safely. In our first issue of
‘Fondbites Magazine’ we approached three cake artists
who are the best at handling large volume of orders
successfully on a daily basis. They frequently interact with
a whole lot of clients with a diverse set of needs. Every
day, these cake artists’ creations travel long distances
successfully both within and across cities. In this interview,
they answer some of our questions on cake transportation
and share their knowledge and experiences. Their insights
on securing and transporting these sweet treats are based
on their own experiences and would guide beginners and
pros alike in their endeavours. While each baker has his
own prefered method of transportation, it is suggested that
each reader carefully consider the various options before
Maaria Kulsum Tanveer making an informed decision as to what would work best
Cafe Adoniya for each individual case.
Maaria Kulsum Tanveer
Michelle Salam
Michelle’s sweet temptation bakery
Poonam Maria Prem

Zoey’s Bakehouse

What is the best way to secure the cake to the Maaria - Having a sturdy cake board which will
cake board/box when a cake has to travel far, on not bend under the weight of the cake is of utmost
challenging roads and also during hot climate? importance. For large cakes, we use cake drum
or MDF boards. Two or three cake boards stuck
Poonam – It is best that the bottom-most tier is hot together could be used instead of a cake drum.
glued to the main cake board for safety. Each tier Depending on the height and weight of the cake,
must have a cake board for itself. It is important we take a call on assembly at the venue versus
that cake is transported in an air-conditioned fully assembled. Some of the important factors to
environment; equally important that it be kept in a consider are:
cool environment upon reaching the destination. 1. Number of tiers - I prefer to assemble a tiered
cake at the venue if it is more than 3 tiers and all
Michelle - Cream being a soft medium has its the tiers are cake. If the cake is part dummy, then
unique set of transportation challenges. Below are even larger tiered cakes can be pre-assembled.
a few things that I do for ‘safe travels’. I use solid, 2. Medium to large tiered fresh cream cakes
thick plywood as a base for my big wedding cakes. are not as stable as their ganached / fondant
If the cake is very tall, I use ganache to glue the counterparts and might require assembly at the
base cake to the board. To allow the fillings time to venue.
settle, all my cakes are kept chilled overnight in the 3. Challenging shapes/designs that might be
refrigerator before frosting the next day. Since I do unstable for transportation over long distances will
not use any cake bases, I dowel my cakes from top need assembly at the venue.
to bottom all the way through.
Maaria – I recommend using a thick glue of Do you always fix the figurines over the cake
ganache to secure the cake to the cake board. For before delivery? Have you transported the
larger or tiered cakes, I prefer melted chocolate. If figurines separately and how do you pack them?
the cake is being transported by a delivery service or
to a far off place, I always secure the baseboard to Poonam - Almost all our figurines go fully
the cake box with a ring of cellophane tape so that assembled unless it is a cream cake with
the board does not move. tacky figurines. Not all clients are comfortable
assembling the cakes and it also avoids confusion.
How do you transport tall cakes and what are the Michelle – No, my figurines/accents are not
factors you consider to assemble the cake at the transported separately as it would be unfair to ask
venue? my clients to place them on the cake. Fondant
accents on cream are challenging as the fondant
Poonam - All our cakes up to 15 kgs or 4 tiers tall go is going to react with the cream after a while. So I
fully assembled to the venue. Cakes larger than that make sure that my accents are made a few days
are assembled at the venue. However, at Zoey’s, we in advance, rolled neither too thick nor too thin
try to keep cake assembly at the venue to a bare and are dried well. I put them on the cake just
minimum. This allows us to deliver the cake with more before delivery at strategic points which will allow
hands to spare at the store. for maximum stability.
Michelle – All my cakes are given fully assembled. Maaria - Depends! Figurines in fresh cream cakes
I use 5 dowels right through from top to bottom are mostly sent separately. If transported by
and ensure that the cake boxes are sturdy too. car and not too far, then the figurines go fully
There is nothing to repair in a cream cake - if it is assembled. If transported by bike, then we pack
damaged, you have to start right from the beginning them separately in a box cushioned with a bed of
with a fresh cake. So I feel it is absolutely crucial to soft tissues.
educate my clients to avoid
such mishaps. I give out an Michelle Salam
instruction card at the time of
order to educate my clients
about how to transport – using
an air-conditioned vehicle,
placing the cake on the
vehicle floor during transport,
cutting open the box without
damaging the cake, using
a sturdy table to place the
cake, etc

Do you take responsibility for any damages incurred cake at room temperature for at least an hour to let
during the transit when you deliver your cakes the water droplets dry before placing in the box.
through a third party? How do you handle it?
Maaria - This depends on the type of cake. In the
Poonam - At Zoey’s, we make sure the cake is city I live, room temperature is usually high. So when
packed and secured well. Before pickup, a form you take the cake out of the fridge, the next best
mentioning that the cake was received in perfect place would be an air-conditioned room.
condition needs to filled and signed. We also Cream cakes can be packed directly from the
educate the client about cake safety and travel. 6 refrigerator. It is advisable to keep fondant cakes
years and we have not had a single misfortune! in an air-conditioned room for a couple of hours
before delivery so that the cakes gradually comes
Michelle – I do not use any third party services as I down to room temperature.
have my own delivery vehicle and deliver up to a 5
km radius. I will take responsibility for any damage
that happens during transportation. However, this Can you suggest some of your go-to vendors who
has not happened to date. specialize in good quality
Poonam Maria Prem
cake boxes?
Maaria – It is always our
responsibility unless the client Poonam - We started using
collects it or sends a third Tall boxes by Schmancy 4
party delivery person. years ago. Designing new
Taking all precautions to boxes for our taller cakes is in
avoid or minimize damage is the pipeline.
the first step. Depending on
the damage done and time Michelle - In Manipur,
available, we either send a there are none but I am
staff member to try to rectify encouraging some printing
the damage or offer a refund card and box vendors
percentage based on mutual to venture into this line
consent with the client. of business. I buy thick
corrugated carton boxes
from big grocery stores, cut
Do you transport cakes to and design them to fit my
other cities? And can you tell custom cakes.
us the best ways of such inter-
city transport? Maaria - Schmancy boxes,
Lotus boxes, Rithisha Reddy
Poonam - Every month on
an average, we send 12-
15 tiered cakes to other Do you follow any
cities. We do not send special precautions while
cakes unmonitored and the transporting fresh cream
transportation is taken care of cakes?
by the client. The cake needs
to be in an air-conditioned environment throughout Poonam - Prevention is better than cure and in our
and the doweling and stacking need to be robust. case, there is no cure for lopsided tiers. Unlike most
people, our cream cakes also use a cake board
Maaria – We use professional couriers to send dry and stacking system under each tier. Dry ice will aid
cakes, cookies, macarons and brownies to other with safe transportation, but access to it might be
cities. an issue.
Michelle - All my cakes are set overnight in the

How long do you suggest the cakes to be kept in refrigerator allowing fillings to settle, ensuring much
room temperature before delivery? Is it safe to pack need stability
the cakes right out of the refrigerator for transport?
Maaria – Fresh cream cakes love a cool
Michelle – If there is a gap between the completion environment. We make sure the cake is chilled well.
and collection of cake, I think one or two hours For very hot summer days, we even freeze them for
at room temperature would be good enough. I a few minutes before delivery. Using a bigger board
would not say it is unsafe but when it comes to and box will provide a buffer space so that the
cream cakes, there will be a certain amount of sides of the cake do not touch the box, in case the
condensation that takes place. It is best to leave the cake moves slightly.

While transporting a cake in a car, where can the Maaria - If the client is taking the cake then
cake box be kept for safe delivery? our responsibility ends once the cake leaves
our doors. If we are delivering it, how we deal
Poonam – I would say - the floor of the car is the most with the situation depends on the extent of the
ideal location damage. We try our best to salvage the damage
depending on time and distance or offer a
Michelle – Now, we are looking for someplace flat discount or refund. A long time ago, the bottom-
and sturdy. Experience has taught me that the best most tier of a 3 tier cake got smashed beyond
position is the floor of the vehicle. The human body repair. Luckily, we had time to replace the bottom
will always have a slant which could lead to tilting of tier with a dummy and slice the damaged cake
the cake. into servable pieces. With an explanation, apology
and offer of a discount, the client graciously
Maaria - The best thing would be for a person to appreciated how the situation was managed.
hold the cake box. If it is too heavy and cannot be
held, then on the seat next to a person. If the seat
is inclined, then put a board to make it flat and Maaria Kulsum Tanveer
place the box. I personally do not prefer the front
passenger seat floor that a lot of people use. I do not
find that safe for large cakes since it will be totally
up to the driver to hold the box in case of a sudden
jerk. If I have to put it there, I ensure there is another
passenger in the car to support the cake.
Do you suggest transporting smaller cakes in a bike

or an auto?
Poonam – No. It is a cake after all! Even laddoos do

not travel safe on a bike
Michelle - No I would never take a chance on a two-

wheeler with a cream cake. It will definitely alter the
edge, sheen and smoothness of the cake.
Maaria – Yes. It can be done unless the climate is

very hot.
Finally, how do you deal with the clients when the

cake gets damaged during transit?
Poonam - Stressing on a good doweling system will

eliminate most risks with tiered cakes. For cranky
clients, we do have a form which is duly signed
when the cake is picked up ascertaining the cake’s
condition. On longer trips, there could be a small
decor that would fall off the cake - educate the
client how to fix them back and take ownership. At
the end of the day, it’s as important for the client to
receive their order in good condition as it is for you
to be paid for your masterpiece
Michelle - If I deliver, I take responsibility. An apology

along with a realistic estimated time to repair the
damaged cake would help. Although I have not
had such a case, the first thing I would do is ask my
delivery team for a picture of the cake to assess the
damage. With the picture, I would know what to
take to the site to repair the damage.

LDIF FEATURED
Relief Sculpture Feast your eyes on these

magnificent edible art
sculptures! A technique that
goes back to humanity’s first
expressions of art on cave
walls, Bas-relief (pronounced
bah.ree.leef), is an art form
where the elements are
slightly lifted from the overall
flat background. Mastering
the art of bas-relief is very
challenging and lifting out
the sculptures from the
canvas takes tremendous
effort. These artistic
creations were brilliantly
executed with guidance
from our chief editor,
Subhashini. All credit to the
cake artists who carefully
designed and worked on
these masterpieces with
utmost attention to detail.
Gauri Kekre Kajal Agarwal

“Mateo” “Under the moonlight”
f facebook.com/lilwhiteoven f facebook.com/pg/TreatsSweetIndulgence
Kriti Mittal LeEna Sawant Tamanna Chaterjee

“Magnificent” “Mother Nature” “Picturesque Blissful Harmony”
f facebook.com/KritiSweetIndulgence f facebook.com/GorgeousCakesCookiesMuffins f facebook.com/tamisbakes

TUTORIAL
Lumen
By Priya Pugalagiri
Buttercup, Virginia, USA
Set in a dark night sky, ‘Lumen’ draws

inspiration from the lights and the fireworks of
diwali. The warm light and long shadows of
diwali form the color palette of Priya’s creation.
The heart of ‘Lumen’ is the painting depicting
the warm glow of the lamp, that reveals a
beautiful woman in a tranquil setting. The top
tier has a traditional
peacock cutout
bejeweled with
isomalt crystals.
It is crowned
with an intricate
handcrafted multi-
faced diya.
Priya Pugalagiri is a passionate

baker and a budding cake
artist, looking to explore the
merging of the world of art
and cake.
Five faced Diya
Tools Required:
Modelling chocolate
String lights
Isomalt nibs
Ramekin
Protective gloves
Yellow and orange gel food colour
Exacto knife and modelling tools

Step 1a
Flatten a 1” ball of terracotta coloured modelling
chocolate and fold it’s sides to form a cup shape.
Step 1b
Then pinch one side of the cup with two fingers to
form a spout. Keep the bottom of the diya flat and
smooth out the top edge part of the rim.
1a 1b
Step 2
Using the knife shaped modelling tool, make striations
on the inside of the diya starting from the top and
pulling the tool down to the center. For each line in
the center of the diya, extend the corresponding
line on the rim. Draw additional marks on the rim as
required.
Step 3
Roll 1 mm sized ball of modelling chocolate into a thin
rope and create the scroll-like pattern. Place them on
either side of the spout. Place a button-sized piece
2 3
of modelling chocolate in the center of the diya and
draw a swastika on it using a knife tool.
Step 4a
Make a 2mm sized hole on the inside of the diya near
its spout end, where you want the wick of the diya to
be inserted.
Step 4b
Take the LED light strip and insert it through the hole
and position the LED light for the flame of the diya.
4a 4b
Step 5a
Dip the LED light into the melted orange coloured iso-
malt and rotate the light until it is completely coated.
Once you get a thick layer of isomalt coating over the
LED, allow the excess to drip
Step 5b
After the isomalt hardens, the excess dripping can
be easily snapped off. Cover the LED wire with white
fondant to resemble a cotton wick.
5a 5b
Step 6
Repeat the above steps using equal sized modelling
chocolate to make four more diyas.
Step 7
Roll out the terracotta coloured fondant to make
the base of the diya. After it hardens, assemble the
five diyas onto the fondant base in a circular fashion
securing each of the pieces with edible gum glue.
6 7
Step 8
Make a triangular wedge from modelling chocolate
to fill the space between two diyas. Decorate the
wedge with three small teardrops and some striations.
Complete the lamp by making four more of these
wedges and fix them in between the neighbouring
diyas.
Step 9
To fill the center flatten a ½” diameter sized ball of
modelling chocolate and raise the edges to make a
rim. Make two concentric circles on the rim using the
dresden tool and mark a chevron pattern between 8 9
them. On the inside of the cup, make a circle and
mark petal-like patterns around it. The power supply to
the LED lights will need to be hidden as applicable to Check out the Modelling Chocolate Recipe in next page 62
your cake design/ shape.

RECIPE
Strawberry
Ramekin
Microwave Cake
By Subhashini Ramsingh
INGREDIENTS
Butter – 40 gms
White Chocolate – 50 gms
All-purpose flour – 4 tablespoons
Egg – 2
Granulated sugar – 2 tablespoons
Baking powder – ½ teaspoon
Strawberry puree – 4 tablespoons
1. In a microwave safe bowl, add the butter and the chopped white chocolate.
2. Microwave on high power for 40 seconds. Mix it well until combined.
3. Add the flour, eggs, granulated sugar and baking powder. Mix it gently until
combined well. Do not over mix.
4. Divide the batter between 4 ramekins and microwave on high power for 30
seconds.
5. Remove the ramekins from the microwave and add 1 tablespoon of strawberry
puree into each ramekin on top of the cake.
6. Microwave on high power again for 30 seconds.
7. Sift icing sugar on top and decorate with fresh strawberries and the cake is ready to
be served warm.
DID YOU KNOW?
Dual tone piping

Have you ever wondered how more than one color of frosting flows through a single nozzle? Those beauti-
ful multi-coloured rosettes to the mildly tinted ruffle edges piped around the cake? So here is how it is done.
For equally prominent shades of multiple colors, fill different piping bags with each colour of the frosting. Cut
open the tip of the piping bag to about half an inch opening. To another piping bag, fit the nozzle. Place
all these different piping bags filled with different coloured frosting into the piping bag that’s fitted with the
nozzle. Twist the other end of the piping bag and hold them all together and start piping. Let the initial part
of the frosting flow out until the dual or multiple colored frosting starts to come out of the nozzle.
For the tinge of contrast color on the ruffle’s edge, paint gel colour to the entire stretch of the inside of the
piping bag that goes along the narrow end of the nozzle. Then fill the piping bag with frosting as usual and
start piping. Flush out some of the frosting initially before the real dual tone starts to flow out.

IN FOCUS
Transcendental
Gleamer
BASABDATTA BAIDYA
Rossettes ‘N’ Swirls | Ahmedabad, India
f facebook.com/RossettesNswirls/
This creation from Basabdatta is inspired by

ancient temples of Lord Ganesha. Using a
classic colour combination of red and gold, it
exudes divinity. The carved out tier, ceremonial
bells and intracy of the gold accents recreate
the glory of inner sanctums of temples.
Ganesha, the remover of all obstacles
and difficulties is depicted as the
bronze antique idol enthroned in the
core of the cake. The ornamental
kalasha on top symbolises the piety
and auspiciousness of the occasion.
Shubarambh
Tamanna Chatterjee
Tami’s Bakes | Hyderabad, India
f facebook.com/tamisbakes
Inspired by her culture and tradition, Tamanna

has designed her cake “Shubharambh”. The little
“Diyas” represent the much celebrated festival
of lights; Diwali. The bottom tier in the shape of
a basil pot, the middle tier with the Ganesha,
and the garlands gracefully adorning the cake
accentuates the tradition of celebration.

TUTORIAL
My Valentine
By Radha Dhaka
La petite meringue, Hyderabad
Looking for that extra special

cake to “wow” your loved
one? Look no further than
this amazing cake by Radha
Dhaka. Fitting every romantic
occasion, from anniversaries
to valentines, this creation
is a complete expression of
love. The classic red theme,
the bouquet of flowers and
the entangled hearts – all
play to the celebration of
the occasion. Radha has
created some exquisite
figurines with beautiful
evening gown and sharp suit
that are artfully positioned
in a romantic gesture.
The soaring heart shaped
balloons completes the cake
sweeping us all of our feet.
Radha Dhaka
is an award-
winning cake
artist from
Hyderabad,
India. She
runs her own
home-based
business ‘La petite meringue’ for
the last nine years. An experienced
cake decorating, figurine modelling
and sculpting teacher, Radha has
been featured in various notewor-
thy publications. In 2018, she was
awarded the top ten cake artists of
India by Cake Masters magazine.
As a specialist in sculptures, her
bronze and brass sculpture show-
pieces have been exhibited in well-
reputed art galleries in India.

1. Cover a 10” base board with red 5. Prepare an extruder with a clover 9. Bring the other end to the middle
fondant and give it a texture using tip. of the heart, attach rope for the
texture mat. other heart in a similar manner.
2. Cover a 8” cake with white 6. Extrude white fondant and twist it 10. Paint the rope with edible gold
fondant and give it a texture to the to make a rope. paint.
side using texture mat.
3. Cover a tall, square 4” cake with 7. Roll small piece of red fondant. 11. Using a mix of black and dark
white fondant and give it a brick Give texture and cut out with green dust color, lightly dust the
wall texture using texture mat. cookie cutter in 2 different sizes. crevices of wall texture.
Girl’s body
4. Assemble both cakes on the 8. Glue both the heart shapes to 12. To make the body of the girl, roll
base board. the front of the cake and attach a thin sausage as shown.
the rope from one side of the heart,
going all the way around the cake
as shown in the picture.

13. Gently pull out the neck and 17. Attach the front leg at an angle 21. Using edible glue attach the
shoulders and shape the chest and so that it looks like she is standing skirt to the waist and wrap the top
waist as shown. on her toes. around the upper body, cutting off
the excess and tucking in at the
Girl’s Dress back.
Girl’s face
14. Cut the body in half, leaving the 18. For the skirt roll a thin piece of 22. For the girl’s face, roll a oval
neck intact. red fondant and cut in a slightly shaped skin fondant.
curved rectangle.
23. Make a shallow indentation

where the eyes would be and gen-
15. Shape the legs as shown and 19. Make pleats at the waist.
tly shape the nose with a dresden
cut one of the legs lengthwise in
tool to form a triangle.
half.
20. For the top cut a rectangular

piece as shown, one end broader
than the other. 24. Mark the edges of the mouth
and make a shallow cut with a
sharp knife between the two points.
16. Attach the upper body to the
wall and slightly bend the half cut
leg and attach it below the waist.

25. Shape the lips with a dresden 29. Add a few plants and grass to 33. Attach a piece of white fon-
tool and add thin strips of black the right bottom edge of the wall. dant to the front with a V shaped
fondant for the eyes neckline. Cut out black fondant as
shown for the coat and attach the
rectangular piece to the back and
the other two pieces overlapping
at the front to form the coat.
30. Paint with edible gold on her

feet for shoes.
26. Cut the face into half and at-
tach the left half to the neck and
34. Secure the upper body of the
body.
man at the top of the wall in a way
man’s body
that he is bending over the girl.
27. Roll long pieces of brown fon- 31. For the man’s upper body roll a
dant and give texture of hair with sausage shape of fondant, and pull
a modeling tool and attach to the out the neck and shoulders, create 35. Roll a thin piece of black
head allowing them to fall over the chest muscles and collar bones. fondant for his arm and flatten it,
shoulder and back. attach it from his shoulder to go
under the girl’s body.
man’s hand
28. Attach a few branches with 36. Roll a small tear drop shaped
brown fondant and stick some red skin fondant and flatten on the
and pink flowers and some leaves 32. Cut at the bottom in a slanted broad side.
to the top left edge of the wall. shape.

37. Cut a V shape and remove to 41. Give indentation at the elbow 45. For the eyes attach a tiny flat
separate the thumb. and wrist and flatten the palm. piece of white fondant where the
eyes will be and attach thin strips
of black fondant for the eye lashes
and eyebrows, and a small round
piece of black fondant for the iris.
Secure the head to the neck with
the help of a toothpick.
42. Cut out a v shaped piece as

38. Cut the other four fingers and shown to separate the thumb and
shape them as shown. cut other four fingers. 46. Roll and cut a semi circular
piece of black fondant for hair at
the back of the head.
43. Attach the arm to the girl’s

shoulder and glue her palm to the
39. Attach to the girl’s back as if man’s chest.
the man’s hand is wrapped around
her waist.
Man’s face 47. Cut two more pieces in tear-

drop shape for the front hair.
40. For the girl’s hand roll a thing

44. For the man’s face follow steps 48. Attach hair at the back of the
long sausage with skin coloured
22 to 24. head.
fondant.

52. Using a 3d silicone mould shape
small heart shapes for balloons.
49. Attach the front hair pieces.
55. Roll a piece of black fondant

for the man’s sleeve and insert it
from the bottom.
53. Dip the hook end into glue light-

50. Cut 12 pieces of 26 gauge floral ly and insert the bottom of the wire
wire in varying lengths. into the heart shapes at the back
and secure. Let dry for a while.
56. Shape palm as shown in step

36 – 38 and wrap around the wires
as shown.
51. With a plier bend the tips into a

hook shape. 54. Join all the hearts and secure to
a piece of 16 gauge wire with the
help of white floral tape.
DID YOU KNOW?
Edible Sand
When you think of edible sand in your beach or ocean theme
cake or may be a farm with a pathway, the first thing that
comes to our mind is crushed biscuits or cookies. Here are some
other ways in case you run out of cookies. Almond meal is a cool
way for edible sand. You can also process it gently in your food
processor to make it finer. Walnuts are another option, but they
are expensive. But you can use them when you don’t have a
choice. And you need to thoroughly pulse it in a food processor
to get fine sand. Another option would be brown sugar. You can 57. Shape palm as shown in step
use it as is or mildly pulse it in a blender for finer grains. 36 – 38 and wrap around the wires
as shown.
Also, have you thought of colouring your edible sand? You can
do it by adding a drop or two of gel food colour to any of the
above choices before pulsing them in your food processor.

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TUTORIAL
Grislegiro
By Sowmya Karthigeyan
Taya Sugarcrafts, New Zealand
Grislegiro, meaning Grey light. Sowmya

has used Bas relief on the top tier, which is
an inspiration from a silver tumbler used in
Indian households. The second tier depicts
the auspicious symbols of Hindu religion in
mural art form. The textures used here, are
scratch technique and for the brick effect,
stencilling of royal icing. The third tier has
a marble technique, a combination of all
the colours used in the other tiers. Finally,
the bottom tier has some simple art using a
dresden tool.
Sowmya
started baking
4 years ago.
She loves to
explore various
techniques
in cake
decorating.
Tools Required:
Brick stencil
1x Recipe of royal icing
Paint brushes
Palette knife
Kemper Scratch Wire
Sponge
Blue Metallic paint
Iris Petal Dust

Royal icing texture
1a 1b 1c 2a
2b 2c 3a 3b
4a 4b 5
1a. Place the brick stencil on one side of the cake. 3a. Using a clean new sponge dab the royal icing tex-
Spread out a moderately thin layer of royal icing ture with edible blue metallic paint and let it dry.
over the stencil using a palette knife and spread
it. 3b. Dust the texture with iris petal dust and silver lustre
dust using a dry brush.
1b. Gently remove the stencil leaving the brick pat-
tern of royal icing on the cake. 4a. Using iris coloured petal dust and vodka, brush over
the entire brick area.
2a. Using a palette knife spread out an even layer of
royal icing over the remaining area of the cake. 4b. Deepen the shade in the crevices between each
brick to give it a darker effect.
2b. Using a kemper scratch wire tool, drag over the
royal icing from top to bottom. Wipe the tool with 5. Attach the fondant mural cutouts as per the sketch
a wet cloth after every drag. on top of the different textures created.
A fork, scriber or anything pointy can also be used
instead of the wire tool. For royal icing recipe, check page 62
2c. Repeat the process over the entire area. Let it dry
completely.

IN FOCUS
COLORS OF Joy
Saniya Khan Sarguru, a passionate baker
and cake decorator, loves to experiment
with new techniques and believes that
learning is a continuous process.
The majestic beauty of the festival of lights

is captured in an intricate design that starts
from a lotus on the top. The soft blend of
colours in this cake is inspired from the
bright rangolis that adorn the doorstep
of every house in India. Saniya has tried
using different techniques through various
inspirations from her memories of the
‘Diwali’ festival.
Saniya Khan Sarguru

Baked Beauty | Dubai, UAE
f facebook.com/bakedbeauty.uae
THE BLACK
Grandeur
Keeping the techniques simple can sometimes effectuate
spectacular results. Archana Bagri’s creation achieves just that
with a pristine and crisp composition. The use of geometric art
forms and multiple textures play well to the theme. “The festive
mood is represented by the crackled gold and vibrant green. The
mandala design as well as the kalasham with mango leaves and
coconut capture the auspiciousness of Diwali beautifully” notes
Archana.
Archana Bagri
Sinful Desserts | Jaipur, Rajasthan
f facebook.com/desertsbyarchana/

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+91 98204 86706
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+91 98202 71518
Manufacturers & Exporters of Cake Decorating Products, (India)

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RECIPES
Modelling Chocolate
INGREDIENTS: METHOD:
White compound chocolate - 1125 gms 1. Melt the compound chocolate using a microwave, taking care
Light corn syrup - 225 gms not to over heat them.
2. Add terracotta colour gel to the corn syrup and warm it up
using a microwave. Pour the syrup over the melted chocolate.
Gently mix them without over mixing.
3. Wrap the mixture in a clear plastic wrap and flatten it out so
that it cools down quickly.
4. After it sets, take small portions as necessary and knead it until
smooth before using.
5. If there are any chucky bits, microwave them for a few sec-
onds and knead it again until smooth.
6. Store the modelling chocolate by wrapping it clear plastic
wrap and place it in a ziplock bag.
Royal Icing METHOD:
INGREDIENTS: 1. Mix the egg whites and lemon juice in a bowl using an electric stand or
hand mixer.
1 large egg whites 2. Add the sifted icing sugar and beat until it combines and forms stiff
1 tsps. fresh lemon juice peaks.
3. Use the royal icing immediately or store in an airtight container as it will
165 grams sifted icing sugar harden if exposed to air.
rice krispy treats METHOD:
INGREDIENTS: 1. Place marshmallows and rice krispies in separate bowls. Take the
marshmallows and place them in the microwave for 30 seconds at a
Marshmallows - 3/4 cup time. Once they puff up, they are ready.
Rice krispies - 1 cup, approx 2. Stir together hot, puffed marshmallows with a wooden spoon, and
then stir-in the cereal with a rubber spatula. Keep mixing until fully
combined. I prefer to finish mixing with my hands, after greasing them
with vegetable shortening.d shape. Make sure that it is as tightly
packed as possible.
3. Begin to compress mixture into your desired shape. Make sure that it is
as tightly packed as possible.
4. Allow to set completely at room temperature.
gumpaste METHOD:
1. Add the gelatin and water in a microwaveable bowl and

INGREDIENTS: let it bloom for two minutes.
2. Once it blooms, add the shortening to the gelatin mixture
Gelatin - 1 1/2 teaspoons / Veg gelatin - 1 1/2 and microwave it for one minute. Add liquid glucose to
tablespoons the mixture and mix well. Ensure that the mixture is at luke-
Water - 1/3 cup warm temperature.
Shortening - 1 tablespoon 3. Sift 500g of icing sugar and the tylose powder into a bowl
Liquid glucose - 85g and make a well in the center. Add the gelatin mixture
Icing sugar - 600g to it. Mix it well with a spoon. Once it gets difficult to mix
Tylose/ CMC powder - 1 tablespoon + 1/2 tea- with a spoon, use your hands to knead it well. If you feel
spoon the mixture is sticky, add more icing sugar and knead for
about 5 minutes until the dough is smooth.
4. Wrap the gumpaste in a clear wrap and store in an air-
tight container or ziploc bag.
5. When ready to use, take a small section and knead it with
some shortening till it becomes pliable.


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