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Over’ 280 b “a es A DESIGN SOURCE ISSUE 29, £4.9 be oe DESIGNS Cakes for al DIY cakes! seasons and Money-saving tips and styles, from -by- i Fees ee step-by-step projects eas GREAT GIVEAWAYS Over £1620 worth of prizes to be won! How to make this 1950s glamour Cake WELCOME TO WEDDING Cakes A DESIGN SOURCE ceding cakes play an important and symbolic part on the big dl, withthe ceremonial cutting ofthe cake being the frst task the newyweds perform together. This tradition proves a great hoto opportunity, 2 you can see from our pictues of happy couples and thelr cakes on pages 112to 116. For the frst tee in Wedding Cokes magazine, we have beaut pictues from a reabife wedding held & te magnificent ‘Alerton Castle in Noth Yorkshire ~ see the photogeahs on pages to 44 Lke the rest of your wedding day, your cake is special to you and your partner so the credit crunch shouldn't mean you have to comexcrise on aly oF sivle, We show you how to save money by making your own ediing cake (or asking a close fiend or relative) wath step-by-step projects Sd price breakdowns for thee diverse cake desions, There are also fantastic ‘opportunities to win over £900 worth of recomended wedding products Bnd services to help you out on your big day With, budgets geting tighter, winter weddings are a tempting option for {ors ‘OF couples,as.they bring the advantage of out-of season discounts for a number of services such as weddlng venues. Wedding vends have shilted from the popular summer months, with eilder weather and loner prices encouraging couples 10 keep all four season in mind when picking 3 wedding date. If you'e planing a wits wedding, the Cakes wth Contrast style section showcases stylish black and white ckes, a leading rend for ‘the cooler season. Youll also find plenty of inspiration from Classic Cakes to beautiful Bejeweled creations. f you Ike something abit more farboyart, take a lock at the design in Colourful Creations or Out ofthe Oreinany For those who farour sephistcated gammour, tun to pages 14 to 17 to fd Cut haw to make a fabLous 1950s-nspied stipy chocolate cake desired by Alsticake makes, Bic Lala Chocolate remains popular aerate {0 the tadtionel wedding cake, so you Gn choose from a huge warty of delicious desis ithe. rocolate Colection Enjoy! The Wedding Cokes Team Wedding Cakes te enc a luxury stay for two people at Pen ee en PD esi eerlahen hai Linthwaite House in the heart of the ke Lope rill Lake District worth £720! Se eee ee ee cate eer Sra cea Cree eeu ed oe ered eee Cee Lae Advertising & Promotions Manager Ce eee miioo et ‘antastic wedding products and services eed a, ae enna \ B24 = Ne see oT 4 Pe ee oR) Source magazine do not hold themselves responsible for any opinions printed in this mag Saye ee Pea Teco Re ee por 671 1 672 Fox hp FROM ISSUE 27 OF WEDDING CAKES - A DESIGN SOURCE eieslname ie wnobarie age tt ‘one-night stay for two people at the romantically chic Chesterfield Ce ka Mayfair hotel in London worth £700. Sarah's answer was drawn at random from the entries which correctly stated that the Chesterfield Mayfair is a short walk from Buckingham Palace. See your work in print! If you would ike to contribute to EDO Cis - A Design Source, your professional qualty photographs or high resolution digital images to ‘The Elitor, Wedding Cakes ~A Design Source, Alfred House, Hones Business Park, Farnham, Surey GUS 888. Dealins: Ist November 2008 for sue 30 and Tst February 2009 for sue 31. aphic/digital imat send f Wedding Cakes - A Design Source eing interpreted le but are delle items that appea’ at might be in wires, ete. PLEASE NOTE: Each photograph submited should be clearly marked withthe ake makers name or your business name, a8 you wish it to appearin the ‘magazine, your email address and a return address. Wf sending a picture of ‘couple cutting thir cake, pease include the full names ofthe coupe andthe date (ODMMYY) of marrage. Photagraphs must be of a profesional quality and gia images shouldbe saved onto @ CD as high solution jpeg rtf es (rinimum 300d at actal sie), Please let us know i any images need to edited to a photographer. you would ke your photography tobe etumed to you after publication, please enclose a stamped, adcresied envelope. regret that we ae unable to return any ages to non-UK destinations mages been previously pubiis! right or other actio ‘sugar flowers Source fedding Cakes - A D perty howe original and will not have it wil not infringe an cannot be accepted via emai a 6 : i i 2 ; ; 3 F : CONTENTS FEATURES 1417 1950s Glamour Cake by Eric Lanlard 41-44 — Real Weddings 5455 The Wedding Cake Showroom 2009 75-81 Wedding Cakes on a Budget 90-93 Lily of the Valley Wedding Coke by Makiko Searle 110-111 Books for the Big Day 112-116 Cutting the Cake COMPETITIONS & GIVEAWAYS 32:33 Competition: Win a linaury stay at Linthwaite House worth £720) 66-68 Bright Ideas: Over £900 worth of fantastic prizes to be won! LISTINGS 3 Spotlight: Chocolate Fountains 117-119 Stockists 120-123 Sugar Directory 124 AZ of Advertisers 127 World of Talent Complete listing of all featued cake makers INSPIRATIONAL DESIGNS 5-12 Chocolate Collection 18-24 Beautiful Butterflies 25-31 Individual Treats 34-40 Simply Elegant 45-52 Floral Focus 56-61 Cakes with Contrast 62-65 Bejewelled 69-74 Out of the Ordinary 82-89 Side Designs 94-102 Colourful Creations 103-109 Classic Cakes Squires Kitchen International Schoo! of if you are making a wedding cake, Squires Kitchen’s Intemational School of Cake Decorating and Sugarcraft offers a broad range of courses for students of all abilities. Whether you're looking to make a realistic spray of sugar flowers for the cake top, you're thirking of modelling bride and groom figurines, you'd like to create a spectacular chocolate centrepiece, or you're simply looking to lear the basics to get started, you will find a course to suit your requirements. We can also offer private tuition to tailor our courses to your specific requirements. Beginners’ courses @ Chocolate courses Sugar flower courses ® Book a day with a personal tutor 2 Intensive courses # Hen parties “Tiss one of our most popular courses. atracting students fom all over the worl. ‘You are guided trough all aspects of making a ‘weksing cake, trom the ital design tothe fina ‘assembly and presentation ideas. Students wil learn a variety of techniques to decorate the top and sie of the cake, including appliqué, piping embroider, and moulds ‘The Professional Wedding Cake cours in February was a great success. Stusents vino came from neat and ft lean fro ‘cake decorating expert, Pac Crk share their stories FOR MORE INFORMATION: || contact the Course Co-ordinator at ‘Squires Kitchen Intemational Schoo! of Cake Decorating and Sugarcraf, ‘Squires House, 3 Waveriey Lane, Famham, Surrey, GU9 888, UK. ——y Geraldine Cable, Wale: a Collette Kavanagh, Republic of Irelans & 7a \ Galit Gal, German “Tel, 0845 22 55 67 1/2 (from UK) #44 1252 711749 (from outside UK) mall: school@squites-group.co.uk See our full couse ist online at www.squiresschool.co.uk. CHOCOLATE COLLECTION A DELICIOUS ALTERNATIVE TO TRADITIONAL FRUIT CAKE [CHOCOLATE COLLECTION (CONFECTION PERFECTION CAKE CREATIONS BY SARAH. a JUST DESSERTS WEDDING CAKES CHOCOLATE COLLECTION, ‘CAKESUNLIMITED.NET ARTISTRY IN CAKES BY FRANCES. (CHOCOLATE COLLECTION] CHOCOLATE COLLECTION HE CAKE FAIRY SUCRE COEUR CAKE BOUTIQUE CHOCOLATE COLLECTION z= Dey! IAVE YOUR CAKE & EAT IT SPOTLIGHT... CHOCOLATE FOUNTAINS Chocolate Fondue Squires Kitchen Fantasy 2 Even b00y ants that pact Fountain Chocolate something to make their day ‘our chocolate fountains ffl tha wish, a chocolate Te ecmolm (ees k up.on this delicious | Te 118 eta or o7o8 15 14 chocolate which is specifically " Sak geceuictceapeversal ) eras anteaeaperaeicle We ake great price in our work our presentation arc comment has enhanced ou reputation. We would love to use in chocolate fountain; and fondu The Chocolate Iecmarnive ton ‘Fountain of Youth’ Want to add that special "WOW ' factor to your event? ‘A decadent Chocolate Fountain i the erect asceeseryto your ecia! event mater euch Tel: 01937 590412 or 07765 534108 ~ ‘woe shechocoatefountainotyouth co.uk Alstons Chocolate | seg Fountains | Our chocolate and! champagne fountains are a spectacular centrepiece for any special occasion. We have a selection of packages | ‘Tel: 0845 22.55 67 1/2 Sceana ee | TE mail: info@squires-group.comuk WWW.squires-shop.com a | crat anerseratintcok | er This sophisticated-looking cake is not that easy to make, but it does look spectacular. The delicate bows and stripes could almost be made of taffeta. It is worth having extra modelling chocolate to hand to give yourself a bit of practice rolling the strips together, as you can’t reuse the modelling chocolate after it has been rolled. ‘8m (3° round cake, TOcm (4°) ‘10cm (4") round: « deep 15cm (6!) round cake, 10cm (4°) ‘choco To cake 25cm (10%) fem (3 round 10cm 4" round 6 dowel ods Roling pin Ruler ‘Sal sharp kif ned Florists! ms "Sm (34°) wide cream ribbon Edible gh ve stick —- =n Z 1 tethed, b 1 coat the drum with white chocolate ganache. Position the largest cake in the centre ofthe drum ‘and wansfer the smallest cakes to the appropriate cake cards. Use dowel rods to stack the cakes. Roll out a strip of white modelling chocolate 1.5em (0) thick, tem (412) wide and tong ‘enough to go round the largest cake. Roll out a stip of drk modeling chocolate tem (1°) thick, Tem (43°) ‘wide and to the same lenath as the white strip, Cutt into 11 parallel strips, each Tem (about 1/3") wide. 2. using a tiie cooted boiled water to hold them in place, arrange the dark chocolate strips on the white strip, leaving a gap of 2cm (about %") between each stip and from each long edge. 1950s 7 Glamour Cake BY ERIC LANLARD SNe two Lanlatd (Hamlyn), £16. Order your copy from Squires Kitchen online at wna squites-shop.com or call the mail order department on 0845 22 55 671 or 672 (+44 1252 711749 from overseas) BOOK EXTRACT 3. Careful roll out the strip to Smm (thick making sure that you Rep the stipes as even and staght as posible 4. cur the suips so that they re 105m ("wide and long enough to cover each tier. Dot necessary measure from the edge, because you con't want fo cut through a stipe. 5. Coat the cakes with white ‘chocolate ganache and cover the cakes with the: *5, joining them at the s a oe ae BEAUTIFUL BUTTERFLIES BEAUTIFUL BUTTERFLIES THE CAKE FAIRY CAKES BY LYNETTE CONFE FECTION BEAUTIFUL BUTTERFLIES ‘CAKES BY LYNETTE JILL FISHER - CAKE CREATIONS, BEAUTIFUL BUTTERFLIES KATIE HAWKSWORTH BEAUTIFUL BUTTERFLIES CREATIVE CAKES BY BELINDA’ [ BEAUTIFUL BUTTERFLIES = a AYLOR MADE CAKES HAVE YOUR CAKE & EAT IT ————— JAN CLEMENT-MAY - TOO GOOD TO EAT CAKE COMPANY OUT OF THE ORDINARY TIERS OF DELIGHT "OUT OF THE ORDINARY HE BIG WEDDING CARE COMPANY OUT OF THE ORDINARY Familiar Faces™ from Squires Kitchen Personalised hand-modelled caricatures made to order Awedding present with a difference! ete youre aking an xg ltfora special couple on theta day, wat to ad a pasos ishing Faces models ar thaideal soluion! ‘Based on photogrante ofthe Tel: 0845 22 55 67 1/2 www.squites-shop.com combi! Brendon: Basu 80 Petporserbee end Gnon-cer st YUMMY SCRUMMY CAKE DESIGN Black & White contrast of black on white creates a simple bi stylish effect for a contemporary wedding. DIY cost: £108.06 Materials ‘Squires Kchen 15cm (6°) Round Rich Fruit Cake ‘Squires Kitchen 25.5em (10°) Round Rich Fruit Cake 2 x Squires Kitchen 1kg Odense Marzipan ® £6.15 each 2 1kg white sugarpaste @ £399 each ‘Squires Kitchen 2509 Black Sugar Dough ‘Squires Kitchen 500g Instant Mix Royal cing Squires Kitchen 25g Pot Smm Siver Ball Dragées Squires Kitchen 20g Pot OFC Eable Glue Equiorment 330m (139 rou sver cake dum 15cm (6 round harden thik) 22cm ("nonstick plist ling pin ack o 10 12" paste dowel ods 1.1m xm width double faced black satin ibbon Aor the board @ 50p per meve 1.4m x sheer black bon (or the cake) @ approx 5p per mee (al 08452255 67172 ord) ‘im x sver ribbon (or the top spray) 95p per metre HIM set of blossom cutters Bone tool Pack of 10 sal slicone piping bags Pack of 10 ivory feathers Black gem flower spray 12 black flowers with diamanté Packet of 26-gauge white florl wire Roll of white fora tape Posy pick Professional cost: £220 50 £27.00 21230 £798 3.95 899 £270 e185 £166 88 £599 £225 5p £1.05 95p £260 399 £155 £198 260 £8.99 £165 2210 EDOTANOT-06 EDOTADOI-10 '8U05A001-02 'sU06A001-02 $403A001-11 $u044030-01 ED06A005-01 (102802001 ‘pp02R001-13 1BD03K001-06 T103A001-09 pso3A040-02 RaOIATAS-15 cro1#001-01 TL092010-01 pRO3A040-10 Dc06A001-01 ‘ocosxoa0-02 ‘pc0sa080-02 FA03x010-26 FA02A001-05 FAp4A110-02 Method Cakes Use 2 pasty brush to dampen the cake drum with cooled, boiled water Cover the cake drum with white sugarpaste and cutout the centre wiere ‘the cake wil sit, Leave to fir. Place the 15em (6") fut cake (on the hardboard, Brush both ‘als with apricot glaze, cover with SK ‘Marzipan and tien neatly a the base. Leave to fim overnight Brush the cakes with clear alcohol and cover with white suaarpaste, Place the larger cake on the covered cake dum. Push three dowel rods into the base ties, mark level wth the top ofthe sugarpaste twist out and cut to size Re insert into the cake ‘Spread alte royal icing in the centie ofthe base cake and pestion the smaller cake (complete with hardboard) on top in the centre. The dowels in the base tier should suppor the top tit Use 2 non-toxic glue stick to attach ‘the black satin ribbon around the ‘board with the jin at the back. ‘Wrap the sheer black ribbon around the cakes, securing atthe back with 2 spot of royal icing Flowers ba litle white vegetable fat onto ‘a norrstick board or surface. Take some SK Black Sugar Dough, knead well and rollout onthe greased surface to prevent sticking. JOP. TIPS #62u thelBgoe Dough ma paythene bag while youre pot us Ht, prevent tie ste Momdrying out. WEDDING CAKES ON A BUDGET Cut out several blossom shapes for the cake sides. Cover well with polythene to prevent them from diving out when not in use. Push a bone too! into the centre Feach flower to make a cupped shape, Use a piped dot of royal cing twattach an SK Smm Silver Ball Drage in the centre of each flower Place the flowers around the sides and top ofthe cakes, securing wth Sk Edible Give. al Inser the posy pic into the centre ofthe tp ter. Cutout a large blosiom shape fiom SK Black Sugar Dough and place over the posy pick Push the bone tool through the paste and into the pick to open the top. Bin the feathers together one ata time wth white floral tape, ecping the tape at the same level, Loop the sive ribbon and tape tonto a 26.qauge white floral wire. Tdy the end with wiite floral tape. Make three and tape them into the arangement, ‘Tape the biack gem flower spray and the black flowers with dlamanté into the arangement Cur the ends of the rangement to tidy i and bind with tape to finish, Insert nto the posy pick Hearts & Gold If you'd like to trim the round fruit cakes into ovals for amore unusual shape (as pictured), oval cake drums and hardboards are also available from Squires Kitchen. “a. ayer ve coke cruyn.wh rite Professional cost: £230 DIY cost: £121.50 Materials ‘Squires Kitchen 25.5em (8°) Round Rich Frit Cake squires Kitchen 30.Sery (12°) Round Rich Fruit Cake Suites Kitchen 2.5kg Marzipan 2.5kg white sugarpaste ‘Squites Kitchen 250g Red Sugar Dough Suires Kitchen 20g Pot OFC Edible Glue Suis Kitchen 500g instant Mix Royal ing ‘Squires Kitchen Qualty Food Colour (OFC) Gold Dust 7.50 Equipment ‘38m (15°) round sive cake drum ogaen| round htboadt 4mm hid. 23cm (9°) non-stick plastic roling pin Pack of 10x 12" plastic dowel rods 113m x 15mm width red doublefaced satin ribbon (forthe board) @ 50p per metre 2m x gold ribbon (or the cake) @ approx. 75p per metre (call 0845 22 55 671/2to order) Ruby Diamantés on Gold Wire FMM set of three heart cutters CCleydough Bride Claydough Groom £1650 33.50 £1450 1045 £3.95 £185 399 £195 £205 80, £5.99 £225 6p £150 29 215 #520 #520 eDOTADOT-08 eDoTAgDI-12 SUO5AN1001 4964001-03 'SU03A001-09 <1028020-01 U04A030-01 cLo2A040-01 f8002R001-15 Method Cakes 1 Use a pasty brush to dampen the cake drum with cooled, botled sugarpaste and cutout the centre where the cake wil st Leave to fm, “Tim the round fut cakes to make ‘oval if desired, Place the 25.5em (8° and 15cm (6° fruit cakes onto hardboards ofthe same shape and size. Brush both cakes with apricot glaze, cover with SK Marzgan and trim neatly atthe base, Leave to fer overnight. Brush the cakes with clear alcohol ‘and cover with white sugarpaste Place the larger cake on the covered cake eum. Push three dove! rods into the base tie, mark level withthe top of the sugarpaste twist out and cut to size, Re- Insert into the cake. ‘Spread 2 lite royal icing in the ‘entee ofthe base cake and postion the smaller cake on top in the centre. Use non-toxic oue stick to attach 18003R001-08 1), syneeatin hboo. crue. TLO3A001-09 | board with the jin tthe back. Psoaa0so-02 . \Wrap the gold ribbon around the base cake He in a bow atthe front 801A050-15 oe and add the ruby damantés tothe bow (emake sure these are attached tothe ribbon and not stuck tothe cake) DcosAn10.04 cro1az0s-o1 ‘Wrap the gald ribbon around the neoal top tier, securing atthe back with 3 Warious) spot of royal cing TOP TIP If you'd fie to reflect the romantic theme in the fr ofthe cake, then heart shaped fut cakes and boards are + aval from Squires Kitchen WEDDING CAKES ON A BUDGET Hearts Rub some white vegetable fat onto @ non-stick board or surface, Take some SK Red Sugar Dough, knead well and rollout on the greased surface, uming over ‘and back again so that there isa very thin layer of fat on both sides (this will help the gole dust stk to the hears Cutout the heats forthe cake sides and top. Cover well with a polythene bag when not in use tostop them drying out. Brush gold dust onto the let side ofeach heart while the past s stil sof. Place the hears around the sides and top ofthe cakes, securing with Sk Edible Give Bride and Groor ‘Secure the bride and groom figurines to the front of the top tier ‘cake witha lite fir royal icing Elegant Orchids ae Professional cost: £240 eo DIY cost: £109.18 Materials Sauies Kitchen 15cm (6 SqueRch Ft Cake 001001006 SauiresKtcen 255cm (10) quae ich Fut Cale «£3399. EDOIADIO“O Sauites Kitchen 254g Mazpan £1450 suosaoieot 25kg white soe 1045 suoeaoor-03 Suites Ktchen 50g stant MR ng £299 svomozeot 3 pink orchid ready-made suger Nowe says © £599 each £1797 | eDomo43-01 Equipment 2am (97 sae sve cake cru £197, apoasoot-o» 2m (127 square sve cake um £166 B002S001-13 Packet 10 305m (12 plasic dove ros £225 | psosanso2 Packet 4 18cm (77) Gein white ls ilars £699 pso2A01007 2.3m x 15mm wth bridal white doubefaced satin bon Worthen) © Sp per mee 6135 | seovar40s 27m ale geen sas bon forthe cakes) @ aprox {5p per eve (all 0245223567172 to ord) 2176 Cakes DDampen the two cake drums with cooked, boiled water using 2 pasty brush, Cover both cake drums with white sugarpaste and cut out the centre where the cakes will st. Leave tofirm, Brush the cakes with apricot ‘laze, cover them with Sk ‘Marzipan and trim neatly round the base. Leave to firm overnight Brush the cakes with dear alcohol and cover with white sugprpaste Place the cakes on the covered drums Use 3 non-tonic oe stick t0 attach the white satin risbon around the board with the join at the back Wrap the sheer green ribbon ‘atound the cakes, securing at the back with a spot of royal icing. Reserve the remaining fbbon for the top tier arrangement. Mark the pillar postions on the base cake withthe tp ofa sharp knife, making sure they ae in the right place to support the top tie. Inserthe dowel rod all the way Into the cake Pace the holow pillars over the dowels and mak each dowel 1 or 2mm above the top of the pir. Remove the pilars and twist ut the dowels Cut the dowels to the required length and reinsert into the ile. Place the pillars over the dowels, ensuring they are facing the same ‘way. Postion the top ter on the pias. WEDDING CAKES ON A BUDGET SIDE DESIGNS DECORATIVE SIDES ADD AN ATTRACTIVE FINISHING TOUCH —_—— ee SWEET WATER BAKEHOUS SIDE DESIGNS SIDE DESIGNS: ee "We alte gale all Cae = << = SHARON LORD CAKES DESIGNER CAKES BY SANDRA CAKES BY COCOCHOUX SIDE DESIGNS. ‘AUTHENTICARE ‘THE BIG WEDDING CAKE COMPANY CAKES BY FIONA BARNETT SUSAN L GRIFFIN SIDE DESIGNS HYANG SOON LEE, BROOKLANDS COLLEGE WEDDING Cakes — . A . yy A i iw wy AN SCATTERCAKE WEDDING CAKE www.makiscakes.com ‘This sophisticated and elegant wedding cake is decorated using very basic sugar flower techniques and piping wor, ideal if you are new to cake decorating, Materials * Equipment - tact em, 205, 25Sem (", as 15cm, 205m, 255m, 35.5cm 6",8", 10°) round fri (4%, 67,8", 10°, 14°) round cake drums “Food Colour: Hallytvy SK Edible Glue Apricot glaze ‘ite vegetable fat ‘lear alcohol to cover the base board, METHOD ‘dampening the board first with icing sugar, oll out the Woy a ite cooled, boled water to Covering the Cakes coloured sugarpaste and cover help the sugarpaste stick Tim the 10am, 1Sem and 20:5cm (8 peaty and allow to dry. and Boards OF ard" cakes ore at Ue. eRe ou wil need to 1.| aeeae ee Brush the surface of each cake ee swith clear aleoho! just before a 2a cake drum ofthe samme cake is well supported when sie, Brush the cakes with Oe eeaigedl ‘assembled. To do ths insert orc gi tthe pee ee treo four coving oss Sk Marzipan on a nonstick Epes cach cake, keeping them evenly board dusted with cing suser ‘amtach the 25.Sem (10° cake spaced. Mark the dowels level and cover the eakes with and drum tothe (14") cake withthe sugapaste covering, marzipan. Use a smoother drum using 2 small amount temove and cut to size. Carefully to achieve @ smooth, level of royal cng. oll out the revnsert the dowels so that they surface, tim neatly around remaining sugarpaste and cover sit evel withthe sugarpaste the base with a sharp kif the 255m (107) cake and Stack the cakes on top of exch and leave to dy ‘ake drum, Use the trimmings other. WEDDIN ‘tach white iblon around the base of each cake and secure ‘the join at the back with afte royal icing or Sk Edible Glue, Trim the base board in the seme way using a non-toxic glue stick (make sure the glue does rt come into contact with the sugarpaste covering) Lily of the Valley Knead some SK White SFP and roll several smal round ball shapes in four or five different oll out some SK White SFP on. ‘a non-stick board greased with ‘white vegetable fat and cut out several blossom shapes using @ ‘miniature cutter. Place a flower shape onto a ball and then press together with the ball too, Cut a length of white floristry wire into four and make a hook at one end of each piece READER PROJECT Insert a wire through each flower and pull through until the hook i embedded in the centre, Repeat steps 1 t0 4 to make approximately 110 to 140 flowers in various sizes, Leave to dy. “To make a single ster, you wil need between si and eight flowers in various sizes. Starting with the smallest flower at the top, tape down the wire with white floristry tape. Continue taping down the wire, adding larger flowers one at a time, as shown, Repeat the method above to make 12 stems for the bottom tee and six forthe second ter. Piped Flowers Mc up the SK instant Mix Royal Icing following the Instructions on the pack. Place no. 2 piping nozzle into a piping bag and haf-l with royal icing, Stating at the top, pipe the stem shapes randomly onto the sides of the top and third tes, Repeat step 1 on the second and bottom tiers, but this time pipe the stems from the bottom of the cakes and up the sides. Using the same royal icing, add dots onto each stem to resemble the Lily ofthe Valley flowers, Allow to dry. READER PROJECT Assembling the Flowers 1 3 Fil the sic flower picks with ‘the sugarpaste trimmings and insert the picks evenly around the base of the 15cm (6") cake, Insert one stem of flowers into leach pick. ‘Add a litle SK Holly Professional Paste Food Colour ‘to some SK White SFP to make pale green. Repeat with ‘another one oF two pieces ‘of SFP to make two or three diferent shades of green. oll out the green-coloured paste on a non-stick board and ‘cut out a leaf shape freehand using a cutting wheel or sharp ‘nif. Repeat with the different shades of green and with Sk White SFP. Using Sk Eilible Glue, stick two or three leaves around the stem to hide the lower pick. Repeat for all the stems around the cake. 5. For the bottom tier, push the ‘tems into the covering on the ‘cake board and use the leaves 10 support the flowers. Making the Bow 1. Miche over ren =P from the lene and sgapaste Steinot tae thee ia yea duanttes of ex 2. Rall out paste on the non-stick ‘board and cut out into 4cm (16°) wide strips with a small palette knife. Form a bow on ‘op of the cake (you may find it ‘easier to do this in four pieces), stick together with SK Edible ‘Glue and use pieces of kitchen roll to support the shape until ay. Fipe rows of small dots around the edge of the bow using white royal icing in a piping ‘bag with a no. 2 nozzle. w Note: Make sure that the inedible Items ~ including the flower pick, Flowers and dowaling rods ~ are safely removed before the cake is served. WEDDING Cakes 95 COLOURFUL CREATIONS BRIGHT AND BEAUTIFUL CAKE DESIGNS COLOURFUL CREATIO! HAVE YOUR CAKE & EAT IT COLOURFUL CREATIONS | ‘CAKE LOVERS: THE MAGIC CUPBOARD, INC COLOURFUL CREATIONS | ‘CONFECTION PERFECTION, COLOURFUL CREATIONS TIERS OF DELIGHT CAKE CREATIONS BY SARA\ COLOURFUL CREATIONS COLOURFUL CREATIONS ‘SWEET WATER BAKEHOUSE PAT-A-CAKE PARTIES, COLO RFUL CREA IONS CLASSIC CAKES TIERS WITH FLORAL SPECIAL DAY CAKES CLASSIC CAKES CAKES TO REMEMBER CLASSIC CAKES [CLASSIC CAKES | (CAKESUNLIMITED NET ARTISTRY IN CAKES BY FRANCES CLASSIC CAKES CLASSIC CAKES: CUTTING THE CAKE REAL LIFE COUPLES ON THEIR BIG DAY EMI 6 GREG TAYLOR CAKE BYTAY NEIL & STEPHANIE SLATAUGI 0804.07 (CARE BY CHRISTEENA DINEHART JAMES 9 SAM COTE (CAKE BV'THE CAKE WORKSHOP TUSTIN JO HOWARD ‘CARE BY THE CAKE FAIRY CUTTING THE CAKE _| AR HERBERT CUTTING THE CAKE ‘SARAH © RICHARD JOYCE CAKE BY JENTS CAKES & FLOWERS SARAH MCKALE & ROBERT BULSIER (CAKE BY IW NICKALE (CUTTING THE CAKE arc’ | ul _— —= ; 2 ANDREW CARI LUCY BURNETT DRANTALNERG STATON ELVIS @ DOLORES FRED (CARE by PAT-A-CAKE PARTIES CARE DY PAT-ACCARE PARTIES CARE By RM CAKE CREATION One of the highlights of a wedding is, of course, the cutting of the cake! y REBECEA & SPENCER KENWORTH (CAKE BY JEANETTE MANSON. bide and groom, let us knew Wedding Cakes - A Design Souroe, Aled House, Hones : Business Perk, Famham ISTINEONSELBY 6 MICHAEL AGL TIM & SIAN SAME | 4 . aon soos Surrey, GUS 88.

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