Cake Magazine 6

NEW YEAR, NEW CAKES... WE SHOW YOU HOW!
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ISSUE 231 NEW TRENDS 2018
Let's 26
party! trendy cake
tutorials
Celebrate a sweet
New Year
Make now
EASY GELATINE
Bake the best of DECORATIONS
Winter with these simple & stunning cakes

>
CREATE PRETTY EASY CAKE TOPPERS

New Trends 2018 Issue 231
22
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p02_CCDNT18.indd 1 07/11/2017 11:23:10
Welc ome to our 2 0 18 Tr e n d is s u e
Wow, what a month. Competition Star letter…
season has left us exhausted but so Hi we met at the Cake and Bake show
excited for all the new cake ideas to when I bought the Rapid Rose cutters.
come in 2018. After Clo and I entered They were a dream to use and I loved
Cake International for the first the results. I have attached pictures of
time,we are completely hooked! the cake that have the rapid rose roses
Taking part in the cake competition on it.
has been quite the editorial eye My name is Maggie Boyce and you
opener and I can now appreciate took a photo of us together.
Meeting cake icon every caker’s quest for perfection After meeting grillions of people
Kerry Vincent, cake artist so we will be including competition I hope you remember me as I was
and t.v personality as and show advice throughout the new
well as contributor to thrilled to meet the editor of my
year. We also have a new and exciting favourite magazine.
CD&S since it's beginning,
was certainly a Cake blog, This Cake Life… where you
International highlight can find all kinds of cake resources, Regards
for me! videos and inspiration so do check it Maggie Boyce xx
out on our website.
Dear Maggie,
Take advantage of great savings and How could I forget meeting you and
your last chance to get this free gift Barbara? Your enthusiasm for Cake
for new subscribers - a 55 piece JEM Decoration & Sugarcraft made my
nozzle set for all your royal icing and day, certainly a personal highlight of
buttercream needs - even buttercream the Cake & Bake Show!
flowers! Find out more on page 10. I am so pleased you love your Rapid
Rose from Natalie at Immaculate
Confections, we thoroughly enjoyed
I wish you all a very merry Christmas and a very happy watching her demonstrate to so many
new year, please do send me pictures of your work as excited readers. Keep up the incredible
well as questions for our team of experts, we are here cake work,
to help! Leeanne x
x
Leeanne Cooper, Editor
leeanne.cooper@warnersgroup.co.uk
P.S
Did you know we have
a brilliant enewsletter
CMYK / .ai CMYK / .ai
CMYK / .ai
community and new
blog where you can
receive bonus tutorials,
recipes and reader Tis Cake Life..
offers? Signing up is .
easy, simply register IN ASSOCIATION WITH
on our website and

MAGAZI NE
join in the cake fun.
This Cake Life A5 flyer.indd 1
31/10/2017 15:29
www.thiscakelife.co.uk
Join us Follow us Let us inspire InstaCake

www.facebook.com/ @CakeDecMag www.pinterest.com/cakedecmagazine
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Anglo American Media Ltd, publishers of Cake Decoration & Sugarcraft Magazine, Cake Craft Guides: Party Cakes, Wedding Cakes & Sugar Flowers.
www.cakedecorationmagazine.co.uk New Trends 2018 | 3
p03_Editors letter NEWSTRADE_NEW.indd 3 09/11/2017 17:30

Page
Page
54 20
13
INGREDIENTS NEW TRENDS 2018
Essentials
COVER STAR! 06 Market Place
Open for news, reviews, tips and
45 Bang on trend techniques
If you missed some of our biggest
NEW YEAR, NEW CAKES... WE SHOW YOU HOW!
!
R
00
ON
E
OV
trends plus our fantastic monthly trends from this year, don’t worry as
W
BE
£8
TO
ES
IZ
PR
E
AK
FC
giveaways – over £800 to be won! we take a look back at 2017 and the
O
FROM BEGINNER TO EXPERT

ISSUE 231 NEW TRENDS 2018
genius ideas that will take you

10 CHOCOLATE RUDOLPH into 2018.
CAKE – SUBSCRIBER
Let's 26 EXCLUSIVE! Inspired by 66 How to recreate
party! trendy cake

tutorials
the ever-popular unicorn
cake, our wonderful
subscribers can try their hand
Rainbow Dust Colours
Recreate this chic monochrome
design from the Rainbow Dust
at this sweet Christmas cake advert.
that can be made last minute
and wow the children! 68 New Year shopping
Celebrate a sweet
New Year
Make now
EASY GELATINE
New Year, new trends! Take a look
Bake the best of DECORATIONS 12 Mermaid cake at these wonderful goodies to
Winter with these simple & stunning cakes
Following on from our fabulous
mermaid cover cake in the
help you ring in the New Year.
>
CREATE PRETTY EASY CAKE TOPPERS

New Trends 2018 Issue 231
22
September issue, this mermaid 70 Slice of social

MODEL THE SWEETEST CHARACTERS
5 060238 693011
QUICK SEASONAL SUGAR STYLES
GORGEOUS BERRIES AND HERBS

creation is set to be another See who is wowing us on social
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p01_NEW TRENDS18_COVER_BUMPER.indd 1 10/11/2017 10:07 favourite! media, as we talk all things cake
60 Steampunk Sally and showcase your amazing
25 EXCLUSIVE reader offer sugar work!
Steampunk is a trend that is here
to stay! Adapt your designs for a A gift from us to you! Your last
wonderful metallic, Victorian and chance to treat yourself to a 72 Cake baker: Café society
industrial finish – this character is professional airbrush. A delicious recipe for coffee
a great place to start! lovers.
26 Made with fondant and love
Create a 3D wired dragonfly to 73 Cake collaboration: Cake
adorn cakes for any occasion. stories matter…
THANKS GO TO: Take a look at this fantastic
Laura Dodimead, Carol Deacon,
44 Get the look with Culpitt collaboration of cakers, using
Lisa Elliott, Verusca Walker, Veronica Seta,
Emma Burrows, Rhu Strand, Make cute and easy teddy bear stories that mattered to them as
Karen Keaney and Zoe Burmester cupcakes. children as their inspiration.
4 | New Trends 2018 www.cakedecorationmagazine.co.uk
p04-05_Contents_NEWSTRADE.indd 4 10/11/2017 10:08

Photo credit:
Spot & Patch Design
winner!
Here is our Editor Leeanne with our Great British
Cake Decorator 2017 winner, Nicola Gerrans,
presenting her award in person at Cake International.
To find out more about her and her award-winning
cake, visit www.thiscakelife.co.uk and see the full
interview in our next issue!
10
76 Cake & Bake Show 30 Racing car
This year the UK’s biggest baking A fun cake for children’s
event rose to the challenge of parties, you could even add
providing a sweet day out to LED lights to the headlights for
thousands! We take you behind extra wow factor!
the scenes…
32 Oriental black and white
80 Airbrush for beginners: Veronica Seta’s trend prediction
Tantalising tartan for 2018 is mixing monochrome
Learn how to airbrush tartan on cake and pastels, infused with
with these simple steps. inspiration from Oriental dress
patterns and flowers.
81 Next month FREE
Take a sneak peek into our January 36 Bokeh and baubles W COME
EL
2018 issue – don’t miss it! Two trendy techniques that you GIFT!
will love; glam gelatine bubbles PAGE 10
Exclusive Tutorials EDITOR
LOVES
and airbrushed bokeh effects!
13 For Auld Lang Syne, my dear 40 Nina’s New Year

Happy New Year! What better way to Celebrate the New Year by
celebrate than with lots of fizz and taking part in this modelling
this gorgeous cake. masterclass – perfect the facial
features and add a champagne
18 Glass effect leaves flute to toast!
You may remember the hamster ball
created from gelatine, this month 50 Grown up glitter and glam!
Carol Deacon gets creative to see This beautiful design features
what else she can make! so many new trends, including
unicorn, gold leaf, sprinkles,
20 The night before Christmas wafer paper and drip effect – so
Be inspired by the traditional poem many reasons to love this cake!
to create this adorable design. A caker is always prepared…and this
54 Hessian and herb fantastic nozzle set from JEM has all
27 Christmas chic Full of natural fabrics,
you need for royal icing, buttercream
Create a simple and effective garden rosemary and winter
Christmas scene using different berries, Scandinavian style textures and flowers. With 55 pieces
shapes and materials – we love this is epitomised in this elegant including flower nails, just add icing
retro festive look! festive cake. and your imagination!
p04-05_Contents_NEWSTRADE.indd 5 09/11/2017 17:28

CAKE MARKET
OVER
Market Place
Open for ideas, giveaways, competitions, products, news,
£800
WORTH OF PRIZES
TO BE WON!
inspiration and more…
Fantastic giveaway! Making a splash!
Fantastic Ribbons are offering one lucky reader the
chance to win a wonderful bow maker to help you Make some fin-tastic cake toppers with these
provide your bakes with the perfect finishing touch! fab new products from FMM Sugarcraft!
The winner will also receive a storage container that ‘Under the sea’ is a popular theme at the moment, making
holds over 36 rolls of ribbon, plus a basket of cake these products right on trend! Create lovely mermaid tail
board trims – how decorations in two sizes; the larger size can be used as a cake
fantastic! To view their topper for your main cake and the smaller size to decorate
full range of products and accompanying cupcakes. The Under the Sea set contains a
view tutorials on how to starfish, sea horse, fish, octopus and shell so you can create
use the bow maker, visit fun cakes for all types of occasions from children’s birthday
www.fantasticribbons.com. parties to weddings on the beach! Five winners will each
receive a Mermaid Tails and Under the Sea Motifs set!
For more inspiration visit www.fmmsugarcraft.com.
ONE
BOW MAKER
TO WIN!
FIVE SETS
OF MOULDS
TO WIN!
Cutting edge! Create with cutters

Completely on trend, these brand new Geometric Immaculate Confections are offering two lucky readers the
Multi-cutters are up for grabs for six lucky winners! chance to create stunning unwired flowers and adorn your
Each winner will receive the six different designs. cakes with an abundance of roses and peonies made from
Contact your local stockist or email flower paste in just a few simple steps. Each winner will
stockist@knightsbridgepme.co.uk for more product information. receive a rose and peony combined bundle containing Peony
Cutters (a set of four cutters that come with a free tutorial to
download), the Rapid Rose and six rose cutters, all created by
SIX SETS Natalie Porter. For more product information visit
OF CUTTERS www.immaculateconfections.co.uk.
TO WIN! TWO
BUNDLES
TO WIN!
HOW TO ENTER...
Entering our giveaways for a chance to win is simple:
Visit www.cakedecorationmagazine.co.uk.
Closing date for entries is 18th December 2017.
Good luck!
TURN OVER FOR MORE GREAT GIVEAWAYS!
p06-08_MKT.indd 6 09/11/2017 17:23

CAKE MARKET
All about the paste! Create gorgeous ruffles with

Renshaw are offering CD&S readers the chance to win a
wonderful set of modelling pastes in smooth white and Katy Sue Designs
milk chocolate flavours. The set will contain modelling Towards the end of 2017 we started to see
paste, Belgian Chocolate modelling paste (in Milk and a trend towards tiered fabric style ruffles
White), White Petal paste and Extra Ready to Roll icing, and skirts on cakes, often in pretty gold and
and they are giving it away to five lucky readers! rose golds. Gorgeous coordinating ruffled
Visit www.renshawbaking.com to view more products. flowers adds the wow factor to these cakes
creating a sophisticated but modern look.
Thankfully all these affects are now easier for
us decorators to achieve with the amazingly
useful Creative Cake System – Ruffle
Mould from Katy Sue Designs. Created in
collaboration with Cake Artist instructor,
Ceri Griffiths this is a well thought out
product. It’s simple to use with a fondant
which has been strengthened with either
tylo powder or modelling paste, it can be used
with or without the scalloped top banding
and therefore ruffles can be stacked easily
even upside down! See how they’re used at
FIVE https://youtu.be/fmoorVdZTxk five
SETS OF
PASTE TO winners will each receive a small and
WIN! medium ruffle mould!
See more of Katy Sue Designs moulds at
www.katysuedesigns.com
TEN
MOULDS
TO WIN!
Take inspiration from

The Americas Cake Fair…
Ever wondered what cake trends and products are popular in the
US? Well, wonder no more as we have a fabulous roundup from
this year’s fair in October and yes, you will want to book a holiday to
Florida just so that you can go next year! Read the full article on our
new blog! Visit www.thiscakelife.co.uk
p06-08_MKT.indd 7 09/11/2017 17:23

CAKE MARKET
Introducing
Th is Cake Life...
As a reader of Cake Decoration & Sugarcraft magazine, you are already part of the
world’s sweetest club, and now there’s more! Join our cake community online and have
all your questions answered…
DISCOVER
• Inspiration and trends
• Product reviews
• Shows and competition
• Sugar tricks and tips
• Interviews
Our new blog, This Cake Life... unpacks what it means to be hooked on sugarcraft,
celebrates your amazing work, provides inspiration for every season, occasion and
competition as well as entertains you with video shorts from your favourite cake artists.
We are here to help you with any cake issues, sugar techniques and business queries
and will respond with expert advice.
COME JOIN IN THE CAKE FUN, VISIT WWW.THISCAKELIFE.CO.UK
p06-08_MKT.indd 8 09/11/2017 17:23

p09_CCDNT18.indd 1 07/11/2017 11:26:01
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p10-11_New18_Subs_DPS.indd 11 07/11/2017 11:54

SPONSORED BY:
MERMAID Top Tip

To make modelling
Cake
paste, add a little tylo
to your sugarpaste.
each colour. Gently move the top of

YOU WILL NEED
some of the tails to left and right to
FMM PRODUCTS: make them look like the are flicking
• FMM Mermaid Tails cutter set from side to side and leave a couple
• FMM Under The Sea large upright. Sit to one side to dry for a
tappit few minutes.
• FMM Dab-a-Dust (if required)
• FMM knife and scriber tool
TO MAKE THE UNDER THE
NON FMM PRODUCTS: SEA DECORATIONS.
• non stick mat and non stick
3 Roll out peach, lemon,
rolling pin
• lilac, peach, lemon, green, lilac and pink modelling
and pink modelling paste paste. Cut out three fish, one
• white modelling paste and octopus, two sea horses, two
white flower paste mix starfish and two shells all in
• water and paintbrush (edible the different colours. Sit to
glue if you prefer) one side to dry for a few
• 2 tier 15cm x 12.5cm
minutes.
(6in x 5in) and 20cm x 12.5cm
(8in x 5in) cake and 28cm
(11in) cake board covered TO MAKE THE
in blue fondant (bottom tier GREEN REEDS
marble effect optional) edged 4 Roll out green
with pink ribbon. modelling paste.
• edible silver and pearl Using the FMM
sugar balls
knife and scriber tool
• pink, lilac, peach, lemon
and green edible dust and cut out eight thin strips.
paintbrushes for each colour. Gently twist each thin strip
• Rainbow Dust hologram around a thin paint brush handle
glitter and slide off. The strips of paste will
(remember this is non-edible) have a twisted look to them. of the tail working up dust pink,
• clear glaze spray lilac, peach and lemon. Gently wave
• royal icing , piping bag,
ASSEMBLING THE CAKE – the tail over steam to set and blend
number 1 icing nozzle and
lolly stick REFER TO PICTURE FOR the colours. Be very careful not
GUIDANCE to burn yourself… steam is very
5 Secure the small mermaid tails hot! Once steamed and still a little
TO MAKE THE LARGE around the top tier cake with water damp sprinkle on some Rainbow
MERMAID TAIL or edible glue. Dust glitter. As the glitter cannot be
(Prepare twenty-four hours in 6 Using water or edible glue attach eaten, set it on the tail with a clear
advance) the under the sea decorations to spray glaze to prevent glitter from
1 Roll out the mix of white modelling the bottom tier of the cake. falling on top of the cake. Make
paste and white flower paste. Cut out Attach the reeds too. sure the person eating the cake is
one large mermaid tail. Gently move 7 Pipe a very thin line of royal icing aware that they cannot eat the tail.
the top of the tail with your hand to between each of the small mermaid Ask them to sign a disclaimer. If this
make the tail look as if it is flicking left tails. Attach pearl sugar balls. is a cake being made for personal
or right. Place to one side for twenty- Secure the silver sugar balls as eyes use remove the large mermaid tail
four hours to dry completely. in the under the sea decorations before serving. If you choose not to
with royal icing. add glitter the tail will be edible.
TO MAKE THE SMALL 8 Once the large mermaid tail is 9 Attach the large mermaid tail to
MERMAID TAILS completely dry it can be dusted to the top of the cake by securing to a
2 Roll out peach, lemon, lilac and pink add the colours. The top of the tail lolly stick with royal icing to
modelling paste. Cut out two tails in is dusted green. From the bottom support it.
p12_FMM.indd 12 09/11/2017 17:21

PARTY CAKES
FOR AULD LANG SYNE

my dear…
Welcome in the New Year with song, friends and family, lots of fizz
and this gorgeous cake. Happy New Year!
EDITOR
LOVES
p13-16_Laura Dodimead.indd 13 09/11/2017 17:21

PARTY CAKES
PREPARATION:
Bake 7.6 x 15cm (3 x 6in) round Victoria sponges and stack with a good
amount of buttercream in between each layer. Spread buttercream all the
way around the edge to give a good crumb coat and place in the fridge.
CAKE ARTIST:
Laura Dodimead
YOU WILL NEED
EDIBLES:
• 1.5kg sugarpaste: tuxedo black
(Squires Kitchen)
• 100g sugarpaste: delicate lemon 1 When set, roll out black sugarpaste 2 To cover the board, roll out
(Squires Kitchen)
•edible colour dust: professional and cover cake. Smooth down sides delicate lemon sugarpaste,
high strength black, metallic silver, with your palms and trim excess with paint board with edible glue and lay
metallic gold, snowflake lustre a pizza cutter, then smooth using the sugarpaste over the board.
and metallic gold sparkles (Squires Bellissimo flexi smoothers to create a
Kitchen)
• royal icing flawless finish and a straight edge.
• vodka
• edible food pen black (Squires
Kitchen)
• 200g sugar florist paste: white
(Squires Kitchen)
EQUIPMENT:
• 18 gauge florist wire: white
• 8 x dowels
• Trex
• craft knife 3 Cut excess with a palette knife 4 Mix some gold dust with a little
• scissors and gently smooth over the top vodka and airbrush board gold.
• white lollipop sticks
• mini posy picks
with a smoother.
• card for templates
• airbrush
• cake scraper
• pizza cutter
• 15mm gold ribbon
• Dresdon tool
• small circle cutter
• tiny circle cutter
• cookie cutters (for clock)
• Bellisimo cake smoothers
• no.1 paintbrush 5 Whilst wet, sprinkle gold sparkles 6 Using the gold dust/vodka mix,
• paint palette dust over the board randomly and paint the outline of a champagne
• pin leave to dry. bottle on to the front at an angel with
• 20cm (8in) round board
• 1m black 15mm ribbon a no.1 paintbrush, write ‘FIZZ’ on the
label, then paint ‘AULD LANG SYNE’.
Alternative
f inish
This is an essential topper
technique as you can
recreate with any shape
7 Mix a small amount of silver dust 8 Use the remaining gold and
and colour!
with vodka to make a paint and silver paint to paint different sized
paint a small cocktail glass next to bubbles around the bottle,
the bottle with a clean no.1 brush. glass and all over the cake.
Paint the liquid in the glass gold
with the excess gold paint.

PARTY CAKES
9 Draw the balloon onto a piece of card and cut out. Lay template on a
piece of thinly rolled white flower paste. Wipe a little Trex on to the blade
of the craft knife and cut around the template. Repeat to get two balloon
shapes, sandwich a lolly pop stick between the two cut out balloon shapes
and set aside.Once dry, mix up more gold dust with vodka and airbrush
the balloon, adding more colour to the edges to create shading and allow
to dry out. Take edible black food dust and mix with vodka and paint an
outline all the way around the balloon.
10 Draw the party hat on a piece of card and cut out. Lay the template on a
piece of thinly rolled white flower paste. Wipe a little Trex on to the blade of
the craft knife and cut around the template twice, sandwich a lollipop stick
between the two hats and allow to dry. Cut out thick curved stripes from
masking tape. Stick the stripes over the hat and airbrush the untaped edges
in gold to create the illusion of depth and allow to dry out. Remove masking
tape and use the excess black paint to paint in between the gold stripes.
To finish, paint an outline all the way around the party hat to highlight.
11 Roll out white flower paste thinly and cut out two different sized circles 12 When the white circle has
using two cookie cutters. Cut two larger circles and sandwich a lollipop firmed up take the edible black
stick between them and allow to dry. Airbrush the circles gold and while pen and draw on a clock face.
wet place the small circle in the centre and allow to dry.
13 To make the champagne glass, 14 Mask the top of the glass and 15 Paint and outline bubble details
repeat the template and lollipop airbrush the gold paint as liquid in on the glass and set aside to dry. ➜
stick process as before. the glass. Remove masking tape
and airbrush the rest with a vodka/
snowflake mix for sparkle.

PARTY CAKES
16 Take a small piece of white 17 To make the fireworks, cut strips 18 Dab a little water on to the
flower paste and roll thinly. of wafer at different thicknesses uncut bottom edge and begin to
Cut long thin strips of paste. and cut thick strips vertically across roll the wafer paper around the wire
Holding the end of the paste, the entire piece, make sure you until completely attached. Repeat
wrap the rest of the strip around leave 1cm uncut at the bottom. this process five or six times.
thick dowels. Repeat a few times
to make four springs. Gently push
the springs up off of the dowel
gluing the end to the top of the
dowel and curving the spring and
allow to dry. Once set in position,
airbrush the snowflake/vodka
paint to the spirals.
19 Airbrush a few of the wafer

paper fireworks with both gold and
silver paint and allow to dry.
20 Use some royal icing to secure

the finished cake onto the centre of
the board and begin inserting the
clock, glass, hat, balloon, springs
and fireworks in to the top of
the cake (use a posy pick for the
fireworks as wire cannot enter the
cake). Finish with a black ribbon
secured on the edge of the board.
Pour yourself a glass of fizz and
cheers the New Year in style.

CAKE CLASSES
AIRBRUSH
like a pro!
Cake decorator and airbrush artist Lisa Munro has been teaching airbrushing for
cake decorating for over eight years now in The Airbrush Company’s training
room in Lancing, West Sussex.
Lisa’s new and improved beginner's maintenance of your airbrush. you. All students will receive a 10%
airbrushing class is open to At this point everyone will have discount off any equipment available
complete beginners or anyone who an airbrush in their hands and Lisa through The Airbrush Company so
has already attended Lisa's previous will guide students through basic it’s a great way of trying out the
classes and would like a refresher techniques, strokes and exercises, airbrushes before you consider
- but still want to learn some- shading to achieve a 3D effect, purchasing one.
thing new. The course has been colour blends and fades, airbrushing The next date for this class is on
restructured to include new airbrush with stencils and airbrushing Wednesday 31st January 2018.
techniques and skills and is even 3-dimensional flowers and insects If this date is not suitable, please
more comprehensive than before. made from icing. call 01903 767800 or visit
This hands-on workshop covers Students then start working on a www.airbrushes.com to register
as many techniques and airbrush cake dummy, airbrushing an orchid your interest in the next course.
effects as possible in one day. design for the rest of the course Lisa will also be announcing a
You will discover the airbrush as a and will take this away at the end new class early in 2018, introducing
versatile addition to your of the day. more advanced techniques such as
sugarcraft techniques. If you’re looking to try something highlights, movement and freehand
Lisa starts the day by explaining new, or you already have an airbrushing. Keep an eye on the
about the equipment and how airbrush and would like to learn website for more details or contact
airbrushes and compressors how to use it or even enhance Lisa directly on Lisa@airbrushes.com
work, also covering cleaning and your skills, this class is perfect for for more details.
Learn how to
Airbrush
Cakes with
Lisa Munro
31st January 2018
p17_LISA MUNRO.indd 17 09/11/2017 17:20

SIMPLE AND STYLISH
GLASS EFFECT EDITOR

L OV E S
Leaves
You may remember I used gelatine to create a hamster ball a few months ago by dipping
a balloon in a melted gelatine mix. It was such a good material for creating a wafer thin
transparent sphere that it got me thinking what else could it be useful for? Consequently
the Deacon kitchen has been a very sticky mess this month as I dipped and dried all sorts of
things in gelatine.
I then added colour and found I could achieve what I thought was a lovely
glass effect. The more you stir the gelatine mixture the more bubbles you
get. Personally I don’t mind this as to my mind it all adds to the glass effect.
I have used holly leaves in this project but you could use other strong
leaves such as rose leaves instead. Make sure you wash and dry the leaves
thoroughly before using. Above all else, leave yourself enough time.
CAKE ARTIST: The most painful thing about gelatine is it’s drying time. Allow at least
Carol Deacon twenty-four hours for your leaves to set before use. Oh and don’t
encourage the curious to eat them. Although the gelatine is not poisonous,
YOU WILL NEED
these leaves are a bit prickly and don’t really taste of anything!
EDIBLES: The faux ice is made up of smashed up clear mint sweets. These will go
• 18cm (7in) round cake sticky and lose a bit of their clarity after a day or so as they absorb moisture
• buttercream from the atmosphere so leave as late as you can before putting them onto
• 900g sugarpaste: white
the cake. However this is a fantastic way of creating a very quick bit of
• 12 x sheets gelatine
• food colour pastes: red and green sparkly ice for your cakes.
• 1 pack of clear mints
• 1 tbsp royal icing: white
EQUIPMENT:
• 3 x small heatproof bowls
• small saucepan
• small paintbrush
• pastry brush
• 12 x washed holly leaves
• a tray for drying leaves
• small sharp non-serrated knife
• cake smoothers
• plastic food bags
1 Place twelve sheets of gelatine 2 Remove the gelatine, squeeze out
• small hammer or mallet into a bowl of cold water and allow excess water and place the leaves in a
• teaspoon to soak for ten minutes. heatproof bowl. Add three tablespoons
• piping bag of the soaking water and place the bowl
• ribbon
• cake board over a gently simmering saucepan of
water until the gelatine has dissolved.
3 Remove about a tablespoon of 4 Stretch a bit of plastic wrap over a plate or board and using a paintbrush,
the mixture and place into a small drip a few red dots onto the plate and place to one side to set. Wash the
bowl. Add a few drops of red food paintbrush immediately or it will set like rock!
colour and stir in.
p18-19_Carol Deacon.indd 18 10/11/2017 10:09

SIMPLE AND STYLISH
5 Stir green food colour into the 6 If the mixture in the bowl has 7 When dry, carefully peel the
remaining gelatine. Using a pastry started to thicken, place the bowl gelatine away from the leaves.
brush, coat the top side of the leaf back over the simmering water and Cut or snap off any blobs of
with the green mixture. Repeat on re-melt it. Then give all the leaves a excess gelatine.
the other leaves and place to one second coat and leave them to dry
side to dry for about half an hour. for about twenty-four hours.
8 Peel the red berries off of the 9 Buttercream then cover your cake 10 Place the mints into a plastic
plastic wrap. with 750g white sugarpaste, trim food bag. Place the bag on a board
then neaten the base. Roll out 150g and hit with a hammer to smash
white sugarpaste and cut into a strip them - carefully.***
about 76cm long and 2.5cm wide.
Moisten board with a little water,
roll sugarpaste into a loose bandage ***
When bashing the mints, there
and unwind around the base of the
are a few health and safety issues
cake. Neaten the edges. as a flying shard of mint could cause
injury. Secure the neck of the bag
and don’t over fill it with mints.
You may need to use two or three
bags with a third of the pack
of mints in each.
If you are at all worried, wear
glasses (sunglasses are fine)
for protection or
safety glasses.
11 Arrange leaves and berries
around the edge of the cake and
hold in place with dots of royal icing.
12 Spoon the ‘ice’ onto the centre

of the cake and around the base.
Finish with ribbon around the cake
and board, holding in place with a
few dots of royal icing.
p18-19_Carol Deacon.indd 19 09/11/2017 17:20

SWEET NOVELTY
THE NIGHT
CAKE ARTIST:
Before Christmas
Sarah Lou Smith ’Twas the night before Christmas, and all through the house,
SENSATIONAL SUGAR ART not a creature was stirring, not even a mouse’…be sure
to read this magical poem before you make this adorable
YOU WILL NEED design and add presents to the board too!
EDIBLES:
• 1 x 20cm (8in) square cake with a 01 02 03
height of 7.5cm (3in)
• your choice of filling
• chocolate ganache or buttercream
for crumb coating
• 2.5kg sugarpaste: white
• 61g modelling paste: brown
(Saracino)
• 60g modelling paste: white
(Saracino) 04 05 06
• 10g modelling paste: black
(Saracino)
• 20g modelling paste: red (Saracino)
• 1g modelling paste: pink (Saracino)
• 500g flower paste: white
• edible dusting powder: pink
• edible glue
• edible glaze 07 08 09
(Dinkydoodle Shell and Shine)
EQUIPMENT:
• 30cm (12in) square board
• 20cm (8in) square card (cut down
to be a rectangle measuring 15cm
(6in) by 20cm (8in)
• 20cm (8in) round cake card
(to use as a cutting guide for the MAKING THE HEADBOARD COVERING THE BOARD
headboard)
• rolling pin
1 Roll out white flower paste to a 4 Cover the cake board with white
• airbrush (Clairella) thickness of 5mm, 15cm in width sugarpaste and trim off any
• airbrush paint: brown and red and 15cm in height. Then cut base excess paste.
(Kroma Kolors) to 15cm long and the two sides to 5 Using a ruler, mark in horizontal
• craft knife x 2 (one for cutting the
board and one for working on
11.5cm tall, place the 20cm cake lines for the floorboards, mine are
the cake) card level with the top of the two 2cm apart, you can use the side of
• cutting board sides and cut out the circle shape your ruler to do this, or the pointed
(for cutting the board) on the top. end of the Dresden tool.
• scissors (small scissors, I use nail
scissors - only use brand new or 2 Roll out two sausages of flower 6 Add in vertical lines of the
ones used exclusively for cakes) paste, around 1.27cm in diameter. floorboards, I left a 10cm gap
• double-sided tape/non-toxic glue Using the pointed end of the between the boards and staggered
stick
Dresden tool, mark wood grain the boards on alternate rows.
• red ribbon to trim the board
• ruler horizontal lines onto the headboard 7 Using the pointed end of your
• stitching tool and vertical wood lines onto the Dresden tool, mark in lines to
• smile tool two side posts. Using edible glue create a wood effect of each of
• smoothers and acetate smoothers
• Dresden tool
attach posts to the main headboard the boards.
• small ball tools (I use nail art tools) and put on a wipe clean mat or 8 Using a small ball tool (I use nail
• small dusting brush cake card. art tools for this), mark in four holes
• edible black pen 3 Using brown airbrush paint, in the corner of each board giving
• snowflake cutters
(Patchwork Cutters) colour the headboard in brown the effect of the floorboards being
paint, then leave aside to dry. nailed down. ➜
p20-24_Sarah Lou Smith_NEW.indd 20 09/11/2017 17:19

SWEET NOVELTY

SWEET NOVELTY
10 11 12 13
14 15 16 17
18 19 20 21
22 23 24 25
9 Using brown airbrush paint, Make sure that you hold your knife in a Set aside to dry. Once dry attach it to
start by holding the airbrush quite straight vertical line to do this so that the head end of the cake using edible
close to the board on a low setting the cut side of the cake is straight. glue. Make sure that the indented
and colour between the floor boards 14 Torte and fill cake, attach to part for the mouse’s head is facing
and the sides of the cake (practice cake card and crumb coat (using inwards toward the bed, not towards
on a piece of kitchen roll or paper buttercream or ganache). Roll out 1kg the headboard.
first until you feel confident with the of sugarpaste and cover cake using
control of your airbrush). smoothers. Attach to board with MAKING THE MOUSE
10 Then go over the whole board ganache or royal icing leaving a 2cm 17 Mix white modelling paste and 5g
with a light spray of colours and gap behind the head of the bed for of the black modelling paste together
leave the paint to dry. the headboard. to create a pale grey. Use a 30g ball
11 Once dry, spray over the for the body, 25g ball for the head,
board with edible glaze (I used MAKING THE PILLOW 2 x 2.5g balls for the arms and 2 x
Dinkydoodle shell and shine). 15 Roll out 30g of sugarpaste to a balls for the ears.
Make sure that you cover your thickness of 1.7cm, a length of 9 x
worktop before spraying to protect 5cm, and smooth down the sides. MAKING THE MOUSE’S HEAD
it from the edible glaze. Using a stitching tool add a line of 18 Using the largest ball for the head,
12 Trim the board with a stitching around the sides of the pull out the nose shape with your
red ribbon. pillow. Using your fingers or a ball finger and thumb.
13 Using a cutting mat, mark a line tool, make an indentation into the 19 Then using the pointed end of
on the back of your board so that it pillow for the mouse’s head to lie. your Dresden tool mark in where the
measures a rectangle of 20 x 15cm. Using the snowflake cutter, gently nose is going to sit, use your knife to
Then using a sharp craft knife, emboss a pattern onto the pillow. draw in a line under the nose and use
cut along the line. Using it as a 16 Place the pillow onto a board or your Dresden tool again to mark in
guide, cut cake down to a rectangle. cake card and airbrush it red. the mouth.

SWEET NOVELTY
26 27 28 29
30 31 32 33
34 35 36 37
38 39 40 41
20 To open the mouth, you can use 25 Cut off the back at an angle so ATTACHING THE MOUSE
the spoon side of your Dresden tool that the nose sits nicely against the TO THE CAKE
to pull down the bottom lip. Using face and attach. Add in two nostrils 30 Using edible glue attach the
the smile tool, mark in both eyes. using the Dresden tool. mouse’s body to the cake in
front of the pillow.
MAKING THE EARS MAKING THE EYELASHES 31 Attach the mouse’s head to
21 Roll the paste for the ears into AND EYEBROWS the indented part of the pillow,
two small balls and flatten slightly. 26 Roll out a very thin sausage of with the face slightly to the left.
Using a Dresden tool, mark in the black modelling paste, add a very fine
inside parts of the ears by pressing line of glue to the eyes and where MAKING THE COVERS
down gently. you would like the eyebrows to sit 32 Roll out 30g of sugarpaste
22 Using your knife, cut along the and attach these to the mouse. and cut into a large rectangle
bottom so that the edge to attach to 27 You can add on two tiny extra (large enough to cover ¾ of
the mouse is straight. pieces to add eyelashes to the the cake). Using a stitching tool
23 Roll out two tiny balls of pink corners of the eyes. add detail to top and bottom
modelling paste and attach to the of sheet and using a ruler,
inside of the ears. Using a tiny MAKING THE TONGUE mark diagonal lines to create
amount of edible glue, attach both 28 Roll out a tiny ball of pink paste, triangles.
ears to the mouse. and shape it into a teardrop shape. 33 Use the snowflake cutter to
29 Using your Dresden tool, press emboss a pattern in the centre
MAKING THE NOSE down lengthways to make an of each triangle.
24 Roll out a tiny ball of black indentation on the tongue. Attach to 34 Lay sugarpaste over mouse,
modelling paste, then pinch it gently the mouse using edible glue and press underneath it’s chin and across
between your fingers to make a into place with the flat end of your the cake. Add small dots of
triangle shape. Dresden tool. edible glue to attach it. ➜

SWEET NOVELTY
42 43 44 45
46 47 48
MAKING AND ATTACHING tool add detail to the outside of MAKING THE HAIR BOW
THE MOUSE’S ARMS the bedspread. Then using the 45 Roll a thin strip of red modelling
35 Roll out two balls of modelling snowflake cutter emboss paste and cut out 3.8cm rectangle.
paste into two equal sized sausages, the bedspread. Fold ends inwards towards middle and
and flatten off one end of each of 41 Airbrush using red airbrush add another piece across the middle
them using your fingers. paint and very carefully attach it to of the bow. Attach to mouse with
36 Using the knife in a rocking the cake. edible glue.
motion, add in the finger details.
37 Bend both arms to add MAKING THE FLUFFY MAKING THE STOCKING
movement. SLIPPERS 46 Roll remaining red paste until 3mm
38 Attach to the mouse using 42 Roll out two 6g balls of red in depth. Using a craft knife,
edible glue. modelling paste, shape into a large cut out stocking. Using a Dresden
Tic-Tac shape and using the Dresden tool, push into top of stocking to
ATTACHING THE tool, mark in the foot holes. create an opening. Add stitching
HEADBOARD 43 Roll out a 1g piece of white detail to sides. Roll a thin piece of
39 Using royal icing or edible glue, modelling paste into a thin sausage white paste to make the fur the same
attach headboard to head end of and attach to slippers with edible way as the fluffy slippers and attach.
the cake. Hold in position for thirty glue. Using the point of the nail 47 Attach to headboard post on a
seconds or until adhered to cake and scissors, make tiny cuts to create slight angle and add a thin strip of
the cake board. the illusion of a fluffy trim. red paste to give the illusion that the
Roll thinner sausages of white stocking is hanging up.
MAKING AND ATTACHING modelling paste and cut into two
THE BEDSPREAD 2.5cm long pieces. Fold in ends ADDING THE BANNER
40 Roll out 20g of white sugarpaste to the middle to create bows and 48 Roll out a thin strip of flower paste
and cut into a rectangle thin enough attach to slippers. and cut into a ribbon shape, cutting in
to sit over the bottom quarter 44 Attach the slippers to the cake a v shape at each end. Using an edible
of the bed. Using your stitching board using edible glue. marker, write on your wording.

PROFESSIONAL
Create amazing airbrushed cakes and edibles!
Kit includes:
AIRBRUSH KIT
• Airbrush & mini compressor in bag RRP £142.45
• Colour Creation Set
• Cleaning Jar £79.99!
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• Set of 3 carvers
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p25_SHESTO COMP.indd 25 07/11/2017 11:49

SPONSORED BY:
3D WIRED Dragonfly
YOU WILL NEED
EDIBLES:
• white and green adjusted
sugarpaste (see recipe below)
• edible glue
• lemon extract
• selection of dust food colours
• edible glaze
EQUIPMENT:
• white florist tape
• dusting brush
• glue brush
• dusting brush
• fine paintbrush for eyes
• 26 gauge white florist wire
for body
• 28 gauge white florist wire
for wings
• pointy nosed pliers or
equivalent
KATY SUE DESIGNS MOULDS:

• Creative Cake System
Dragonflies
1 Using a third length of white 26g extract with black dust food colour
Top tip florist wire create the 'T' support and paint the eyes.
for the body. Lay the wire down 5 Using an edible spray glaze,
Use either cornflour or white the centre of the body recess in glaze the body and leave to dry
vegetable fat in the mould to aid the mould and then fold it back on overnight.
release.
itself, at the point where the body 6 Insert adjusted paste into the wing
joins the tail bend the wire again recess until level and then carefully
Watch into a vertical, this will give you a remove from the mould, insert a
the video 'T' support. quarter length of white 28g wire
2 Push the adjusted paste into the into the wing, about half the length
If you want to see Ceri body recess of the mould, smooth it of the wing. Repeat for each wing
creating this 3D wired dragonfly to a flat surface. Using a modelling then leave on a flat surface to dry
visit the Katy Sue Designs
tool make a shallow groove down overnight.
Youtube channel to watch a free
instruction video. the centre of the body. 7 Carefully bend the wire at the base
3 Brush a little edible glue onto of each wing into a ninety degree
the 'T' support and then insert it angle. Tape the wings into pairs using
Adjusted sugarpaste into the groove, whilst holding it in white florist tape with the smaller
recipe position vertically use a modelling wing overlapping the larger wing,
tool to close the paste over the wire (the smaller wing is the back wing)
• 500g any brand of sugarpaste to conceal it. and then tape them to the body.
• 5g Tylo powder 4 Carefully remove the body from 8 Adjust the alignment of the wings
• knead the Tylo powder into the mould and lay it on its side to to suit your dragonfly and then
the sugarpaste and rest it in a
firm, after a few minutes carefully insert into your project using either
sealed bag for approximately
one hour before use. dust the body the colour of your a small flower pick or
choice and then mix a little lemon drinking straw.
This cake has been created and decorated by Ceri Griffiths using Katy Sue Designs Creative Cake System Moulds.
www.katysuedesigns.com
p26_Katy Sue.indd 26 09/11/2017 17:18

LAST MINUTE CAKES
CHRISTMAS
Chic
"My design for Christmas is simple to put
together but gives a lovely effect and is a little
different from the usual festive scenes. It is
based on a Christmas card so all of the design is
focussed on the front of the cake. You can go to
town with using different shapes or embossing
E D I TO R
L OV E S
stamps as well as your own icing sheets and
ribbons. Go to town with your adaptations but
try to keep the theme rustic chic: twine, burlap,
hessian… all work very well!"
Lisa x
p27-29_Lisa Elliott.indd 27 10/11/2017 09:19

LAST MINUTE CAKES
CAKE ARTIST:
Lisa Elliott
YOU WILL NEED
EDIBLES:
• 1 x 20 x 7.5cm (8 x 3in) round 1 Start with covering your cake and 2 Cut your icing image down
cake board with white sugarpaste, I have to size, mine is in line with
• 25cm (10in) round cake board
done this in one go with one piece the top edge of the cake and
• printed icing sheet
of rolled sugarpaste. When doing almost down to the base. A4 cut
• 1.5kg sugarpaste: white
• 150g modelling paste: black this, be sure to smooth the edges lengthways, this covers half of
(Saracino) down carefully to get rid of any air the cake as the idea for this cake
• 150g modelling paste: white bubbles before securing the paste is to look like a Christmas card
(Saracino) to the board. scene. If you want the design to
• red dragees go all the way around, you may
• large green dragees need two sheets. On top of that
• tiny purple dragees
I have used a hessian ribbon, you
• edible gold dust
can be creative with where you
• vodka (or rejuvenator spirit)
• edible glue place the ribbon, you could even
layer multiple ribbons.
EQUIPMENT:
• Christmas tree cutters
(or templates)
• ‘Merry Christmas’ stamp/
embosser (Papermania)
• royal icing (minimal amount,
for sticking)
• sharp knife/scalpel
• craft mat
• paintbrush (00 fine tip brush)
• paintbrush (thick, flat head)
• eucalyptus gel colour
• rolling pin
• ribbon for the board
• hessian ribbon
• double-sided tape 3 To make the trees you can either 4 Impress cut-outs on rolled black
use your own cutters (try and go for modelling paste and using your
at least three different sizes) or you craft knife, cut around them.
can use my templates. Print them Be sure to keep the middle tree you
Please download the template
from www.cakedecmag.uk out and cut around them with a have cut out as well as the outlines.
sharp craft knife/scalpel.
5 Mix some eucalyptus colouring

Lisa's into your white modelling paste,
Top Tip: this will give you a nice shade of
green. Again, you can be creative
Make sure that your craft with this and perhaps have
knife is super sharp and different shades of green.
I have just green and black in this
when cutting try not to drag
instance. Use templates again to
the blade so that you get cut some green trees.
nice neat edges.

LAST MINUTE CAKES
6 Roll out some green paste, 7 Cut around the embossed image 8 Now your Christmas trees should
keep it reasonably thick (6mm) and to create a plaque, you can either have hardened, using your gold dust
using your stamp, press to make make it square or oval or even and some vodka (or rejuvenator) paint
your ‘Merry Christmas’ plaque. make it look like a bauble! half of the trees gold. This should have
You could use any stamp here or if a shabby look to it so don’t make it
you choose you could use individual too perfect, if you can see some black
letters instead. showing through that is fine!
9 Using the gold again and your 10 Once hard/dry you can start 11 Do the same for the Christmas
fine paintbrush, paint over the placing them strategically on the trees around the base, layering them
‘Merry Christmas’ and any other front of the cake. The idea is to make on top of each other as you lean them
areas on your plaque where gold it look like a pop-out Christmas card. against the cake. They shouldn’t be
enhances the design. Leave plaque Using edible glue on the bottom of flush with the cake, just touching
and Christmas trees overnight to the plaque and a little on the back (and glued) at one point (top) and
harden and for the paint to dry. at the top (where it rests against the glued at the base. Place three or four
cake), place either in the middle or on the top, using royal icing to secure
off centre (like mine). and place something behind them
while they dry. Once the royal icing is
set you can remove the support.
12 Using edible glue, attach your 13 I’ve placed some larger green dragees in groups of three on the base
dragees, I have used red ones for and the top of the cake for added effect. Lastly using the double-sided
berries on my plaque. tape, place a ribbon around the board.

CAKE CARVING
RACING
Car
This is a fun cake for kids or groups. If you like Verusca’s idea and structure and decide to
reproduce it, please share on our social media with #inspiredbyveruscawalker.
CAKE ARTIST:
Verusca Walker
1 Using template provided, trace 2 From the foam core cut where
YOU WILL NEED and cut base of cake from the MDF indicated to insert and hot glue a
board, foam core and cake board. straw. Hot glue all bases together
EDIBLES: like a sandwich. Make sure that
• 25cm square chocolate mud cake your skewer can slide comfortably
• 500g chocolate ganache inside the straw.
(3 x 1 ratio)
• 1kg sugarpaste: red
• 400g sugarpaste: black
• Tylose glue
• airbrush colours: dark red, black
and shimmer (Magic Colours)
• edible images
EQUIPMENT:
• serrated knife and small clean 3 Using your base as a template, 4 Now using a blueprint or
blade knife cut it from your 25cm cake. template provided, carve around
• glue gun the image, first from the top view
• cake decorating flower then side view. Don’t forget to
remove space for wheels.
modelling tool
• circle cutters for wheels
• mini air compressor
• power drill and drill bits
FOR THE STRUCTURE:

• 1 MDF board 4mm thick,
37cm x 14cm
• 5mm foam core
• 1 cardboard cake board 15cm
• 2 x wood skewer 5mm thick 5 After carving, ganache and 6 Once ganache has set hard,
• 2 x straw (skewer must be able refrigerate the cake. cover with sugaraste and indent all
to fit inside of straw) marks necessary. Use your template
• 8 x 5cm circle from MDF, 9mm to mark all windows and any
thick for wheels features that the car has.
p30-31_Verusca Car.indd 30 09/11/2017 17:17

CAKE CARVING
7 Airbrush to add a more realistic 8 Add edible images to your car. 9 After cutting circles from 9mm
look, playing with light and shadow. thick MDF with a 5cm hole bit,
Paint windows with a white colour. hot glue two circles together.
Paint the sides of the wheel and
decorate only the front of wheels.
10 Hot glue skewer to one side 11 Finish by airbrushing windows and

of wheels. Lift car to insert skewer adding real lights if you wish.
through straw and hot glue on the
other side. The wheels should be
able to rotate without touching the
sides of cake or the inside of the
cake, that is why the skewers are
longer than the base.
NOTE: Enlarge to desired size
p30-31_Verusca Car.indd 31 09/11/2017 17:17

WEDDING AND OCCASION
ORIENTAL
CAKE ARTIST:
Veronica Seta
Black and White
My trend prediction for 2018 is mixing monochrome and
YOU WILL NEED pastels inspired by traditional Oriental dress patterns
and flowers.
EDIBLES:
• 1 x filled red velvet cake 30 x
7.5cm (12 x 3in)
• 500g buttercream
• 2kg white sugarpaste
• royal icing
• icing sugar for sugar lace
• gel colour: leaf (Colour Splash)
• airbrush colour: black
(Cassie Brown)
• dusting colours: lemon yellow
(Sugarflair)
• dusting colours: golden holly,
blackcurrant and pink 1 Roll out white sugarpaste and 2 Roll out a small amount of white
(EdAble Art) cover the 35cm board. Airbrush it modelling paste very thinly and
• black painting colour black. When dry, spray some glaze with a round pastry cutter, cut out a
(Rainbow Dust)
to fix the colour. circle. Thin edges with a ball tool on
• 500g modelling paste
• 200g gumpaste/modelling paste: a CelPad.
porcelain
(Cake&Cake, Vito Boccia)
• glaze
• edible glue
EQUIPMENT:
• 1 x round board 30 x 0.5cm
(12 x 0.19in)
• 1 x round board 35 x 2.5cm
(13.7 x 1in)
• 1 x round dummy 20 x 10cm
(7.8 x 4in)
• 1 x round dummy 15 x 10cm 3 Fold the circle twice. Open it as a 4 Position the filled cake on the
(6 x 4in)
rose and cut away excess paste at round 30cm board and cover with
• CelPad
• airbrush the bottom. Prepare several ruches rolled out white sugarpaste.
• Daffodil leaf cutter (Fine Cut) and take them apart. Glue on the ruches around the tier
• Echinacea set veiner with edible glue.
(Aldaval Veiners)
• Cymbidium set veiner (Roberta
Serafini Sugar Flowers)
• bamboo mould (Karen Davies)
• embossed rolling pin
• paint brushes
• Dresden tool
• ball tool
• cutter tool
• rolling pin
• pastry cutter
• friller tool
• non-slip mat
6 Mix 100g sugar for lace with 80g of
• 26 gauge floral wires (Culpitt) 5 Roll out white sugarpaste thickly water. Spread with a confectioners'
• pale green floral tape and impress with a bamboo mould. spreader lengthwise, crosswise and
(Hamilworth) Repeat four times. Stick the bamboo diagonally. Remove excess. Dry for at
• tinfoil strips, with a bit of edible glue, least ten hours. Peel gently to avoid
• lace mats (Cake Lace)
• posy picks all around the 20cm dummy. breaking. Prepare four lace fans.
Once dry, airbrush them black. ➜
p32-35_Veronica Seta.indd 32 09/11/2017 17:16

Dark coloured tiers will

definitely be in demand,
you could go black for the
whole cake with a pop of
pale pink to make a bold
statement or all white
for a traditional look.
Darkest blue or grey also
looks amazing with pastel
flowers… Ed x

7 Roll a small amount of 8 Fold the strip to shape a bow. 9 Airbrush the 20cm dummy with
modelling paste thinly and Pinch in at it’s centre and stick, bamboo black. Let it dry and glaze
emboss with the rolling pin and with a dab of edible glue, a very it to fix the colour.
cut a 10cm x 2.5cm strip. small strip at the centre of the the
bow. Prepare four bows.
11 Colour a small amount of

modelling paste golden holly.
Roll out the paste thin, cut a 20cm x
2.5cm strip and emboss it with the
echinacea leaf veiner. Spread a little
10 Cover the 15cm dummy with rolled out white sugarpaste. Stick the four edible glue on one edge, place a 26
lace fans at its base and with a bit of royal icing, and fix on 20cm dummy. gauge floral wire on it and fold the
With a very thin paint brush and black, define the design embossed on the strip sticking the two edges together.
bows. Place on cake where the lace fans meet. Attach with a little edible Let it dry. Prepare five folded strips.
14 Make a sausage with white

modelling paste coloured very
light blackcurrant. Roll with a small
rolling pin on a CelPad. Cut the
echinacea leaf using its veiner’s
shape. Insert a moistened 26 gauge
13 Allow the leaves to dry on floral wire. Put leaf on the CelPad
the tinfoil. Dust leaves and the strips and roll edges with a ball tool.
12 Make a sausage with white with golden holly and their edges Place in veiner and press. Prepare
modelling paste coloured light with blackcurrant, then glaze. three big leaves. Let them dry.
golden holly. Roll with a small
rolling pin and on a CelPad. 15 Repeat step 14, this time using
Cut the daffodil leaf. Insert a a smaller leaf veiner. Prepare three
moistened 26 gauge floral wire. smaller leaves.
Put the leaf on a CelPad and roll
its edges with the ball tool. Define
the leaf centre with the Dresden
tool. Prepare seven leaves.

16 Dust the leaves with 17 Fix two strips together with 18 Fix the leaves together with
blackcurrant and glaze them to fix pale green floral tape and then add pale green floral tape and dust the
the colour. the leaves all around. Dust the tape tape golden holly.
with golden holly.
19 Make a sausage with white modelling paste. Roll with a small rolling pin 20 Make a sausage with white
on a CelPad. Cut two petals using the cymbidium orchid veiner’s shape. modelling paste. Place in orchid’s
Insert a moistened 26 gauge floral wire. Place petal on CelPad and roll column mould, insert a 26 gauge
edges with a ball tool. Place petal in the veiner and press. Prepare fourteen floral wire and let it dry at least
petals and seven sepals of a different shape. twenty-four hours. Dust base light
pink, the top blackcurrant and the
anther cap lemon yellow. Dilute
some blackcurrant dusting colour
in a few drops of alcohol and with a
very thin paint brush, define centre
with very small dots.
21 Roll out a small amount of 22 Frill edges and stick it onto the
white modelling paste thinly. throat. Curl the top edges of the
Using the veiner’s shape, cut out throat petal back slightly. Let it
the orchid’s lip. dry for twenty-four hours
before colouring.
25 Mould four small drops of

modelling paste coloured light
golden holly for the buds. Make a
hook on 26 gauge floral wires, dip in
edible glue and insert in the buds.
When dry, dust with golden holly
and blackcurrant on top. Wrap a 20
23 Shade petals and sepals 24 Fix first two petals to orchid’s gauge wire and the buds’ wires with
with pink. Dust the lip’s edges column and lip with pale green floral a small strip of absorbent paper then
blackcurrant and its centre with tape. Proceed with remaining three with pale green floral tape. Dust
a little lemon yellow. Dilute some sepals. Attach three strips to orchid tape with golden holly. Fix buds
blackcurrant dusting colour in a few with pale green floral tape. Dust tape on 20 gauge wire with pale green
drops of alcohol. With a very thin with golden holly and the back base of floral tape. Dust with golden holly.
paint brush draw some dots on it. flower blackcurrant. Steam to fix colour. Fix branch to one of the assembled
Assemble seven orchids. Place a posy orchids. Place six posy picks around
pick on the right and on top of cake top of the 15cm dummy and insert
and insert one orchid. Place another at orchids. Place one more pick at the
the back and insert the leaves. centre and insert strips and leave.

SPONSORED BY:
BOKEH
CAKE ARTIST:
Emma Burrows
and Baubles
We have two trendy techniques you’ll love in this cake, glam
YOU WILL NEED gelatine bubbles and airbrushed bokeh effects - genius!
EDIBLES: 01 02
• 20cm (8in) round cake on 25cm
(10in) board, covered black
• 3 tbsp gelatine granules
• 2 tbsp water
• airbrush colour: gold
(Magic Colours)
• lustre dust: gold (Magic Colours)
• edible glue
• Trex (white vegetable fat) 03 04
• 100g sugarpaste: black
EQUIPMENT:
• water bomb balloons
• small bowl
• polystyrene block/dummy
• masking tape
• cocktail sticks
• small brush for glue
05 06
• scissors
• small food bag
• 10cm (4in) cake card
• 8, 9 and 10cm circle cutters
• Cake Craft clock face stencil
• Cake Craft circles stencil
• gold ribbon
07 08 09
1 Blow up six balloons in a scale of bit of Trex over the surface of the 5 Microwave the mixture for ten seconds
sizes and knot them as high up as balloon, wiping away excess with then stir, you want the gelatine to be
possible to leave a long tail and nice kitchen paper. nice and liquid but it is essential that it
round shaped balloon. 4 In a microwaveable bowl add the does not boil. Repeat for five seconds at
2 Wrap masking tape around the tail three tbsp gelatine granules, a time until all lumps are gone.
of the balloon several times, then add two tbsp of water, one tbsp of 6 Leave the gelatine to sit for a minute,
a cocktail stick and wrap some more. airbrush gold colour and mix. it will thicken slightly and give better
3 The tape will help support the Allow the granules to absorb the coverage on the balloon.
balloon so ensure it is secure. Repeat liquid. Credit goes to the lovely Lindy Dip the balloon into the gelatine and
for all the balloons, then smear a tiny Smith for this gelatine recipe. roll it to cover all visible balloon.
p36-38_Emma Burrows.indd 36 09/11/2017 17:16

SPONSORED BY:
10 11 12
13 14 15
7 Hold it above the bowl for a sticky and the bauble will spoil. airbrush some small circles around the
moment to allow the excess to drain 9 Once dry, the bauble should centre of the cake. I used the smallest
off. Turn it back up the right way and sound like glass when you tap it. three circles for this cake.
stick it into the polystyrene. Snip a tiny hole by the knot to let 12 Add more circles, airbrushing a
8 The largest bauble may droop the air out. If the balloon does not little more heavily on this second layer.
under the weight of the gelatine come away, gently press the stick The pattern should be random, and
but this is ok, it shouldn’t affect the into the bauble to help it release. mostly toward the middle of the cake.
result. Leave the baubles to dry 10 The balloon should come away in 13 Continue in the same way until the
overnight. Do not be tempted to tact leaving a clean gelatine bauble. pattern is built up. Use the smallest
touch them – the gelatine is very 11 Using the circles stencil, lightly circle to add some darker dots ➜

SPONSORED BY:
16 17 18
19 20 21
22 23 24
25 26 27
28 29 Repeat for each bauble.

24 Arrange the baubles by size and
use edible glue to stick to the cake.
Gelatine is water soluble so do not try
to stick them directly onto the cake
with glue.
25 Glue a large ball of sugarpaste to
through the middle and a few out minutes to midnight. the top of the cake just off centre and
toward the edges. 19 Centre the 8cm circle cutter on the add some glue to the top.
14 Roll out half of the black clock face and spray the outer edge 26 Place the top of the clock face on
sugarpaste to 2mm thick and place the gold. Build the colour the ball, and allow the bottom to rest
clock stencil in the middle. Rub around up gradually. on the cake.
the numerals with your finger to press 20 You should end up with a shiny 27 Make small and medium size balls
the paste into the stencil slightly. solid gold finish. from the remaining black sugarpaste.
15 Spray on the numerals, this may 21 Once the gold is dry, take the 9cm 28 Place a pea sized amount of gold
need two coats a few minutes apart. cutter and make an indentation in the dust into the food bag and add the
Do not remove the stencil centre of the gold rim. balls. Seal the bag with air inside and
between coats. 22 The cutter should go through the gently shake the bag.The balls will
16 Take the 10cm circle cutter and gold layer but not completely through be beautifully lustered when you tip
centre the clock. Cut away the outer the sugarpaste, leaving a black line in them out.
edges and store for later. the gold. 29 Attach them with edible glue
17 Brush a little water onto the cake 23 Take a small piece of black to the top of the cake between the
card and carefully place the clock in sugarpaste and press it gently into the clock and baubles, and in front of the
the centre. hole with a little twist. Flatten out the clock. Finish the board with a sparkly
18 Add the hands to read two base just wider than the hole. gold ribbon.

Tel; 0151 643 0055
Unit 4, Royal Standard House,
334 New Chester Rd, Birkenhead CH42 1LE
www.karendaviescakes.co.uk
• Moulds • Sugarpaste • Equipment • Tutorials
Boho Chic has never been easier with our Native Feathers
and Plaited Borders moulds.
p39_CCDNT18.indd 1 07/11/2017 11:27:27

MODELLING MASTERCLASS
NINA'S
CAKE ARTIST:
Rhu Strand
New Year
Join Nina in celebrating the arrival of 2018...how time flies!
PIMP MY CAKE Have you got your champagne flute ready? Standing about
20cm tall she has an internal armature and hand crafted face.
YOU WILL NEED
EDIBLES:
• Saracino modelling paste: 150g
black, 100g skin tone and 150g
white
• edible dusting powder:
pink for face
• metallic colours: blue, black, red
and gold (Rainbow Dust) 1 Bend the 18cm long 2mm 2 Place mark at the head twist
• wafer paper aluminium armature wire in half and with the 11cm end out along the
• edible glue pinch the end to make a sharp fold shoulder. Twist shoulder and arm
EQUIPMENT: (top of head). Twist to 4cm (11/2in). together, bend the other free end
• 2mm aluminium armature wire: Bend excess head wire out to the down. Repeat for other arm.
18cm (7in) x 1 plus 25cm sides to make shoulders. Mark the Twist the bent body wire together
(10in) x 2 25cm long 2mm wires at 11cm. for 6cm (21/4in) to the hips.
• 3mm aluminium armature wire:
29cm (111/2in) x 1
• 1 x florist wire
• 2 x 12mm (1/4in) screws
• pliers: long and blunt nose
• 15cm (6in) cake board
• tin foil
• Rhu Strand’s Face Base mould
-https://goo.gl/8S9QH0
• superglue (optional)
• scalpel
• Dresden tool 3 Centre the 3mm wire onto the 4 Cover the board. Pose the figure,
• boning tool body, wrap wire around the legs. one foot in front of the other.
• grooved golf tool (Cerart) Bend at hips to a total width of 3cm Fix to the board with screws, adding
• eggshell foam (11/4in) and at the shoulders to a superglue if needed. Cover the
• paint brushes
distance of 4cm (11/2in). Make a loop screws with the paste.
• gold glitter
• diamante at the end of the 'legs' and bend to
a right angle with pliers.
5 Scrunch the tin foil then wrap and 6 Cover the dress in paste to give a 7 Divide 35g of flesh paste in two: one
mould around the legs up to the smoother base for the top layer to piece 2/3 and the other 1/3 then shape each
waist. Shape the dress around the adhere to. piece into a 5cm x 3cm rectangle and
legs and body - try to keep the legs taper the top third and bottom half to start
one behind the other. shoulders and waist, leaving the bust area.
p40-43_Rhu Strand.indd 40 09/11/2017 17:15

Nina is a great
topper for any
celebration not
just New Year.
8 Apply to front and back of the 9 Tease the paste up the armature 10 Use the Dresden tool to divide the
armature, shaping and smoothing to make the neck. Shape the bust. Smooth into desired shape with
the waist and shoulders together. shoulders in using your fingers your fingers, press in just below the
each side. neck to make indent and out towards
the shoulders for the clavicle. ➜
p40-43_Rhu Strand.indd 41 09/11/2017 17:15

11 Divide a small ball of paste into 12 Roll a small amount of black 13 Follow the instructions on the
two, and roll into teardrop shapes. into a pointed shoe shape, glue to mould to create the face. Cut the
Flatten slightly and add to the back the front of the dress where the mouth with a scalpel and open with
of the figure for her bottom. Make front leg sits and paint with metallic a Dresden tool – I have used the
sure you don't put this too low. black paint. left-hand face.
14 Press in and up with a boning 15 Roll two rice sized pieces of 16 Use metallic paints to dot the iris
tool to help your face smile. white paste and insert into the eye and pupils in the eyes. Roll very thin
sockets. Add a small piece of black pieces of black paste for the eyelashes
to the inside of the mouth, add a and eyebrows, paint the mouth with
thin sausage of white for the teeth a red metallic paint and dust face and
and divide the teeth with a scalpel. cheeks with dusting powder.
17 Roll some black paste big 18 Grab hold of the top of the arm 19 Decorate the dress with
enough to wrap around the body securely and bend the arm down. sparkles of your choice. I've used
for the dress. Meet and trim at the Bend elbows at 4cm using pliers. stick on diamanté as the figure isn't
back then shape around the body. edible. Add a necklace.
21 Cover about 2cm just above and

below the hand to make the glass
stem, roll a long cone and thread it
on top. Flatten a small ball of paste
and stick to the bottom of the
glass. Paint with gold paint and dot
white bubbles onto the glass.
20 Cut 5cm of florist wire and

clamp into the hand hook.
p40-43_Rhu Strand.indd 42 09/11/2017 17:15

22 Roll two 10g of flesh into a 8cm 23 Turn hands over and score from 24 Twiddle just below the hand to
carrot shapes and taper down to thumb to middle of base of palm, create the wrist.
make hands. Cut an 'L' shape to make this will help the thumb move.
the thumb, make three cuts for the Mark in finger bends to help
fingers and roll between your fingers them curl.
to soften edges. Use a suitable tool
to mark in nails and knuckles.
25 Cut a slit into the underneath of 26 Sit the arm over the wire and 27 Smooth the shoulders and
each arm with a sharp scalpel. smooth over the cut. Start at the ensure you are happy with the
hand end and cut away any excess position of the arms and hands.
at the shoulder if you need too. Paint her nails if you wish and add
Smooth into the shoulder area with shoulder straps.
a Dresden tool.
28 Roll a strip of black wide 29 Wrap around the head and trim 30 Add some additional strips to
enough to fit around the head and the top with scissors. the front of the head and around
deep enough to sit above the head. the face.
Texture with a grooved golf tool or
similar to add texture.
Rhu's Top Tips:

Remember these are not suitable for eating due to the wire armature – make sure you tell the people
you are making them for.
When posing the figure, bend the joints using pliers rather than just your fingers, you will get a
sharper bend.
p40-43_Rhu Strand.indd 43 09/11/2017 17:15

GET THE LOOK with
Teddy Bear Cupcakes

These cute and friendly teddy bear cupcakes are a fun and creative way to use the
Cake Star Push Easy Shapes Cutters. Perfect for baby showers!
You will need

EDIBLES:
• Colour Splash Concentrated Food
Colours:
Baby Girl - Pale Pink , Pink &
Raspberry
Baby Boy - Blue & Peacock
Unisex - Dark Brown, Latte & Soft
Caramel
• 250g Brilliant White Sugar Paste
• 100g White Cake Star Modelling
paste
• Cake Star Edible Glue
• Colour Splash Edible Pen - Black
• Baked cupcakes
EQUIPMENT:
• 225mm rolling pin with guides
• Round Stainless Steel Cutters
• Cake Star Push Easy Cutters -
Shapes
• Cake Star Cake Decorating Kit
• Craft Knife
1 Once your cupcakes are baked and

cooled, cut the tops off so they are level.
2 Roll out your 250g pack of white sugar
paste and cut 6 x 63mm circles. Use edible
glue to add these to the top of your circle cutter and 6 large circles using the - this should leave
cupcakes. triple circle cutter. you with you with
3 Cut your 100g of white modelling paste Pink - 12 large and six medium circles using a semi circle with
into 4 portions weighing 60g, 20g, 10g the triple circle cutter. curved edges
and 10g. Pale Pink - 6 medium hearts using the triple (see picture for
4 For Baby Girl cupcakes, colour the heart cutter and 6 small circles using the guidance). Secure
portions of modelling paste as follows: triple circle cutter. this under the muzzle with edible glue.
60g in Raspberry, 20g in Pink, 10g in Pale White/uncoloured - 6 medium hearts using 12 Remove a portion from the bottom of
Pink and 10g leave uncoloured/white. the triple heart cutter. the medium white heart. Using the veining
5 For Baby Boy cupcakes: 60g in Peacock 8 Use a little edible glue to stick the large tool from your Cake Star decorating kit,
, 20g in Blue (medium shade) 10g in Blue raspberry circles onto your cupcakes, slightly score a line down the middle to form two
(pale shade) and 10g leave uncoloured/ off centre to allow space for the ears. This eyes. Add the eyes to your teddy bear
white. will be your teddy bear’s face. faces, just above the muzzle.
6 For Unisex cupcakes: 60g in Dark Brown 9 For the ears, simply cut your remaining 13 For the inner ears simply cut all of the
(medium shade), 20g in Latte, 10g in Soft raspberry circles in half and use edible glue small pale pink circles in half and add to
Caramel and 10g leave uncoloured/white. to add two of these to each cupcake. outer. For the nose, place the medium pale
These instructions will continue with the 10 Cut a small portion from the edges of pink hearts noses on the muzzle, slightly
baby girl cupcakes as the example. your large pink circles, as pictured, and join over the bottom of the eyes to cover the
For baby boy or unisex colours simply together to create the muzzle. Add one to joint. Secure with edible glue.
refer to the list above. each of your teddy bear faces and secure 14 Finally, dot the pupils with the black
7 Roll out your portions of coloured using edible glue. edible pen to complete your teddy bear
modelling paste and cut out the following: 11 To create the chin, remove two quarters cupcakes. CDS
1
Raspberry - 6 large circles using the single from each of your pink medium sized circles
www.culpitt.com
44 | New Trends 2018 November 2017 | 56
Teddy Bear cupcakes.indd 56 31/10/2017 12:39

p44_CULPITT.indd 44 10/11/2017 10:49
TRENDS ALERT
BANG ON TREND
TECHNIQUES
Did you miss any of these clever cake tricks from this year? We revisit our eight
favourite techniques of 2017 to influence cake design for years to come!
E D I TO R
1 Using your airbrush and some
pink airbrush colour, gently colour
approximately one third of the
2 Spray some horizontal lines by
holding a cake card or paper in
front of the cake and spraying
L OV E S
cake with a light spray of pink. directly under it. The closer you go
Add some blurred lines by spraying with your airbrush the more defined
slightly heavier in sections. You can the lines will be.
add a drop of black to the pink to
darken it also.
3 Clean the pink out of your 4 Using blue with a drop of black,
airbrush by spraying water through spray the remainder of the cake in a
it. Using the yellow airbrush colour, blotchy pattern, adding some lines
spray approximately one third of the in the yellow section.
cake yellow, slightly darker at the
top and bottom but very light in the
centre as shown.
5 Using a cotton bud dipped in 6 Use navy petal dust mixed with
alcohol, remove some colour in a little alcohol to paint a thin line
varying sized circles as shown. around each circle. Shade the top
sections of the circles with the paint.
7 Using the white petal

dust mixed with a little
alcohol, highlight the
centre of each circle.
RAINDROP AND AIRBRUSH201EF7 FECTS

45 | New Trends 2018 KAREN KEANEY - APRIL
p45-49_Trend Feature_NEW.indd 45 09/11/2017 17:14

TRENDS ALERT
WE WERE SO ON
TREND WITH THIS
FLORAL GARLAND 7 AMY SWANN ANTIQUE

EFFECT, GARLANDS
AMY SWANN - NEW TRENDS 201
DRAPED AROUND
WEDDING CAKES,
PARTICULARLY WITH
"I created a A RUSTIC LOOK, ARE
HUGE THIS YEAR.
selection of blossom
flowers – different in
scale, larger ones with
stamen detail in the centre
and painted all of them completely
in gold. I made some small dark
blue tiny berries to break up the
gold and bound them into small
clusters to break up the gold and
tie into the blue background. This
also reiterates the wildness of the
garland. I bound the flowers onto
a thick gauge wire to make a trellis
and assembled the piece into a
half moon shape. I made little wire
hooks to secure the trellis in place."
MOST INFLUENTIAL
TECHNIQUE
1 Roll out the pastel 2 Cover the top of the 3 Use a Dresden
coloured modelling modelling paste with tool to score a line
paste to approximately clingfilm and press the approximately one third
1cm thickness. circle cutter into the from the bottom of each
paste, this will give a macaron shell.
FAUX MACARONS
Y 2017
rounded edge to the
macaron shells.
KAREN KEANEY - JANUAR
4 Use a Dresden tool to 5 Pinch out circles of 6 Assemble the macaron

rough the edges of each white sugarpaste to as shown, using edible
shell to create the feet create the macaron glue if necessary.
of the macarons. fillings. I like to keep
these irregular for a
more realistic look.

TRENDS ALERT
MODELLINGWFA CES
TRENDS 2017
RHIANYDD WEBB - NE
1 Roll 45g of flesh coloured 2 Press two fingers down 3 To shape the nose, 4 Create the cheek bones
paste into an oval. Roll a either side of the nose, first mark the flare of the either with the side of a
finger half way down the or use the handle of a tool. nostrils with the wide side thumb, or the handle of a
face to create the eye line. Press down at the base of of a Dresden tool. Then tool. Stroke away finger or
Use a bone tool to gently the nose, then shape the use a round grey silicone tool marks, then pinch with
press each eye socket into nose with a soft round tool tool or Dresden to stroke finger and thumb to pull
place. Smooth away with or fingers while the paste is down the side of the nose the mouth slightly forward
fingers afterwards to take still soft. and shape around the tip and hollow the cheeks.
away lines from tools. of the nose. Push the same
round grey tool into the
nose to slightly indent the
nostrils, then open with
the hard pointed tool.
5 Use the hard pointed 6 Insert a scalpel into the 7 Use a grey round silicone 8 Insert the wide end of a
tool to mark two dots to mouth, cutting from corner tool to press around both Dresden tool to mark the
indicate the mouth area, to centre for both sides. the top and bottom lips shape of the eye. Hollow
then join the dots using the Keep the scalpel inside the to define. Push the lower either using the Dresden
tool as a scribe. mouth and lift up the upper lip in just under the sides or a small ball tool. Push
lip, then pull down the of the mouth to lift the the Dresden upside down
lower lip. Stroke the edge corners of the mouth into under the upper eye lid and
of the lips either with a a small smile. lift slightly to create upper
finger or with the wide end eye lids.
of a Dresden tool.
9 Emphasise the upper and 10 Push a hollow into the 11 Dust a little skintone
lower eye lids using a no.2 white then drop in a tiny mixed with cornflour into
grey round silicone tool or ball of brown paste. Repeat the creases of the face.
a soft tapered tool stroking with a smaller ball tool Begin to add eyebrows
around the eye. Insert very before adding a tinier ball with tapered sausages of
small rugby ball shapes of of black. Roll white paste white paste textured with
white paste into the eye. into a fine sausage and add a Dresden tool.
tiny pieces of paste for the
whites of the eye.

TRENDS ALERT
WIRE WORD TOPPE ER S

2017
ANGELA ROBERTS - JUN
1 Take two pipe cleaners and form 2 Cut two 7.5cm pieces of 18 gauge
the lettering. Form the letters as green wire. Bind with brown floral
you would do as if you were writing tape on the first leg of the ‘N’ and the
the word. Fix the places where last leg of the 'W’, then completely
the pipe cleaners meet by twisting cover all the exposed pipe cleaner.
them together. Feel free the fold Leave a piece of tape loose from the
pipe cleaners back on themselves curled ends of the letters and twist
to achieve the right look. Cut off this together to taper the end.
loose wire ends. Work with small pieces, smooth the
tape with a bone tool to remove
ridges but still keep it branch-like.
3 Either hold the letters or place 4 Make a few daisies using the method
the wires into a polystyrene before but leave out the stem, just
block. Take tiny amounts of green attach a yellow centre to the petals.
sugarpaste. Dot edible glue on Place a dot of edible glue where you
the upper edges of the letters and would like to place a flower on the moss
using a kemper tool, press and areas and carefully place it down.
drag the paste to give a mossy Use the pointed end of a cel stick to
effect. Let it dry a little then dust push it in place. Repeat the previous
with a little moss green petal dust steps to make the ‘&’ symbol and
and green lustre. Dust the branches ‘Forever’. Add 18 gauge wire to the
slightly, just to highlight areas. long leg of the ‘&’ and the ‘F’, ‘e’ and ‘r’.
1 Make a paint with the copper 2 Paint the top of the base tier
petal dust and a mixture of vodka and make brush strokes about half
and/or rejuvenator fluid. Make way up and down on the two tiers
METALLIC BRUSH STROKES

it thick enough that it's not too as shown. Do this with only a little
runny or see through, but so thick paint on the brush and with a very
that it's lumpy. light strokes so that the paint shows NATALIE PORTER - JULY 2017
brush marks.

TRENDS ALERT
ISOMALT CAKEGUBO ARD

ST 2017
HAYLEY WISKEN - AU
1 Using a clean dry 2 As the Isomalt begins to 3 Carefully pour half the 4 Pour the melted Isomalt
saucepan, pour the Isomalt melt, stir occasionally to Isomalt into a Pyrex jug, all over the covered cake
granules directly into the prevent them from burning. the sugar will be extremely board, try to avoid going
pan. Place over a high heat In the meantime, fill a sink hot so wear gloves to over the edge if you can.
to melt. one quarter full with cold protect your hands. The
water. Immediately after the remaining Isomalt needs to
last granules have dissolved be split between six jugs
submerge the bottom of the and set aside for later.
saucepan into cold water
to stop them from cooking.
Over cooking the Isomalt
will result in a yellowing.
MARBLING PAST201E7
ZOE SMITH - SEPTEMBER
1 Take 330g of plain 2 Twist the roll of icing and 3 Squash your marbled 4 Roll into a rectangle,
sugarpaste, 30g coloured then bend it back onto sugarpaste into a ball and length and height of
with the peacock dust itself and roll that together. knead lightly. the tier. Cut to size,
and 40g coloured with Repeat three or four times approximately 10 x 50cm
liquorice paste. Roll into for a fine marble effect. (4 x 20in). Roll around the
separate sausages, portion cake and smooth out
the plain sugarpaste into the back.
three pieces, then place
next to each other. Squash
together and roll into
a sausage.

WEDDING TREND
GROWN UP GLITTER
and glam!
To create this cake I have used lots of trends that are hot right now, unicorn, gold leaf,
sprinkles, wafer paper and drip effect. It's a grown up cake for girls that still love all things
unicorn and shiney! Perfect for a magical wedding!
CAKE ARTIST:
Karen Keaney
ROSES & BOWS CAKERY
1 Place the 15cm cake onto some 2 Make the Cake Crack according
YOU WILL NEED
parchment paper and apply a to the pack instructions, I wanted a
very thin layer of white fat all runny consistency for this look.
EDIBLES:
• 15 x 15cm (6 x 6in), 12.7 x 12.7cm over the cake. Use a large paintbrush to paint the
(5 x 5in) tall - both dowelled Cake Crack onto the cake in
and 10 x 15cm (4 x 6in) tall downward strokes.
round cakes covered in white
sugarpaste (SatinIce)
covered with white sugarpaste
• white vegetable fat e.g. coconut
oil, Trex/Crisco
• Cake Crack
(The Cake Decorating Company)
• metallic airbrush colours: yellow,
pink, turquoise, green, blue,
violet and pearl (Magic Colours)
• gold sprinkles (Tesco) 3 Once the cake crack has dried, 4 Once the colours are complete
• readymade royal icing begin to airbrush using the give the cake a coat of pearl
• gel colour: turquoise metallic colours. Spray gently in airbrush colour. This gives the
(Magic Colours) patches as shown, starting with whole cake an iridescent look.
• 1 x sheet edible gold leaf the lightest colour and finishing Leave aside to dry. Once dry,
• colour dust: royal gold
with the darkest. place onto the cake board.
(Magic Colours)
EQUIPMENT:
• alcohol
Karen's Top
• large brush Tips:
• airbrush (see reader offer on
page 25) Only use a small amount of
• wafer paper water on wafer paper too
(I used A5 sized sheets)
much can dissolve it.
• paintbrush
• edible glue
• acrylic cake topper (Amazon) If your wafer paper is very
5 Cut the wafer paper length
• 7mm satin ribbon: gold, pink
and blue
ways and tear each strip in half dry use a steamer to
• 15mm ribbon: pale green as shown. ➜ soften it.
p50-53_Karen Keaney.indd 50 09/11/2017 17:13

WEDDING TREND
EDITOR
LOVES

WEDDING TREND
6 Paint a very thin layer of water 7 Gently pleat the wafer paper as 8 Stack the 12.7cm tier onto the
along the straight edge of the shown, pinching along the straight 15cm cake and begin attaching the
wafer paper. edge to hold the shape. pleated wafer paper using edible
glue. Continue covering right to
the top of the cake.
9 Stack the 10cm cake on top of 10 Peel away the transfer paper 11 Repeat the process of adding
the 12.7cm cake. To attach the and the gold leaf that came in gold onto the Cake Crack finish on
gold leaf, paint random small contact with the glue, will remain the bottom tier.
patches of edible glue onto the on the cake surface.
cake. Take the sheet of gold leaf
and press the gold side gently into
the glued parts of the cake.
12 Paint the cake board with a 13 Cover the board with the 14 Mix the royal gold dust with
layer of edible glue. confetti sprinkles. alcohol and paint onto the sprinkles.
15 Take some royal icing out of the 16 Fill a piping bag with two or 17 Use the piping bag to pipe
pot and add a tiny drop of turquoise three tablespoons of the icing and droplets down the side of the
colour to make a pastel shade. set to one side. Pour some icing on cake as shown.
Add enough water to make a run to the top of the 10cm tier.
out consistency.

WEDDING TREND
Karen's Top
Tips:
Creating different textures
adds an extra layer of
interest to your cake.
18 Put some sprinkles into a bowl 19 Sprinkle the sprinkles on top of
along with some gold dust. Shake the 10cm cake. Acrylic toppers can be a
the bowl to coat the sprinkles in great time saver.
the dust.
20 Insert the cake topper into the 21 To make the bow, decide on the 22 Tie a bow as shown and attach
10cm cake. length you would like. You need two to the 10cm cake. A dot of royal
lengths of gold and a length each of icing will help to adhere it to the
blue and pink. Tie one of the gold cake. Attach the 15mm ribbon to
lenghts around the centre of the the base board.
three other pieces. This gold ribbon
will attach to the cake holding the
bow in place.

RUSTIC AND REALISTIC TREND
HESSIAN
and Herb
WINNER
CAKE ARTIST:
Zoe Burmester Scandinavian style is epitomised in this elegant festive cake,
DARCEY OLIVER CAKE COUTURE with its Nordic patterns, natural fabrics, garden rosemary
YOU WILL NEED and winter berries. Set against a minimalist grey and white
EDIBLES: combination, this pared down design reflects a growing
• 18 x 15cm (7 x 6in) tall round trend in natural and holistic approach to winter celebrations.
cake, filled and ganached
(stack and support 2 x 8cm (3in)
cakes on top of each other with
bubble straws to create the
double barrell height
• 15 x 8cm tall (6 x 3in) round cake,
filled and ganached
• 2.2kg sugarpaste: ivory
(THE SUGARPASTE™)
• 10g flower paste: red
(Squires Kitchen)
• 20g flower paste: pastel green
(Squires Kitchen)
• 20g modelling paste: white
(THE MODELLING PASTE ™)
• gel colours: castle grey, chestnut
brown and yellow (Magic Colours)
• petal dusts: aubergine, red,
garden green, forest green,
lemon yellow, snow white and PREPARE THE CAKES
chocolate (Magic Colours) 1 Take 500g of ivory sugarpaste, roll out and cover the 25cm cake board.
• 100g cake lace mix: white
(Claire Bowman) Wrap and secure your chosen ribbon. Set aside to dry. Take approximately
• cornflour 400g ivory paste and roll out and cover the top tier, using cake smoothers
• edible glue to create smooth edges. Colour 800g of ivory sugarpaste with a little
• piping gel
• vegetable fat (Trex)
grey gel to create a pastel grey. Roll out and cover the tall 18cm (7in) tier,
• confectioners glaze working quickly on the top edge to prevent the paste from tearing.
• rejuvenator spirit or alcohol Finally take 200g of leftover sugarpaste and colour to a dark grey.
EQUIPMENT OVERLEAF Secure the separator onto a cake card, rub it with Trex, then cover and
smooth. Leave tiers to dry and firm for a couple of hours.
MAKING HESSIAN AND HOW 3 Use the knife to scrape away 4 Measure how high you want the
TO APPLY excess lace mix to reveal the hessian hessian to be and carefully cut it. You
2 Make up 100g of cake lace as per pattern. Place in the oven to dry out will need to join two lengths to go
the packet instructions. Add a few as per the mix instructions. Once around the cake. Take the top ivory
drops of yellow and brown edible dry, carefully peel back the silicone tier and lightly brush with a little
colour to achieve a natural hessian mat to reveal the edible hessian. piping gel. Place hessian onto cake
colour. Pour the cake lace mix onto and wrap around the tier, using tiny
the mat, using a plastic knife to dabs of piping gel to secure. Line up
spread the mix evenly over the mat. second piece of hessian and continue
around the cake until complete.
Try not to overlap the two pieces too
much to avoid an obvious seam. ➜
p54-59_Zoe Burmester.indd 54 09/11/2017 17:11

This sugar
rosemary and red
berry detail would
look incredible on
naked buttercream,
decadent ganache,
undressed fruit or
delicious drip
cakes too!
EDITOR
L OV E S

EQUIPMENT:
• length of hessian ribbon for the
above cake board
• 12.7cm cm (5in) round, 2.5cm
(1in) tall cake separator
• 12.7cm (5in) cake card
• 15cm (6in) cake card
• 18cm (7in) cake card MAKE THE ROSEMARY 6 Roll small balls of red flower
• cake smoother AND BERRIES paste, the size of peas. Dip the end
• flexi smoothers 5 Take 30 gauge wire and cut of the wire into some egg white or
• rolling pin
into short lengths (25 - 30 pieces). edible glue and then push the red
• self-healing mat
Group a few at a time using small berry on top, allowing the black
• cake lace mat - large: hessian
nose pliers to bend a hook at one end to poke through. Repeat with
(Claire Bowman)
end of the wire. Pass the tops of all berries and leave to firm up.
• plastic spreading knife
• scalpel
the hooked wires through a candle
• ruler flame to ‘burn’ them and make
• waxed or greaseproof paper them black.
• small nose pliers
• foam pad
• 18, 20, and 30 gauge wires
• florist tape: white and brown
• scissors
• steamer or kettle (PME)
• assorted brushes
• pins
• non-toxic pencil
• template (see page 17) or use a 7 Dust berries with a combination 8 Once berries are dry and shiny
design of your own of red and aubergine petal dusts to you are ready to assemble the
• tracing paper
achieve a deep red colour. Leave to stems. Take one of your woody
• mini circle plunger cutter
one side. Take a 20 gauge wire and brown wires and begin to add the
• blossom plunger cutters
cut into two medium lengths. Wrap berries one by one. Starting at the
(tiny and small)
brown florist tape thickly around it to top, work your way down until you
• small/medium posy pick
• Dresden tool
create woody stems. Now dip berries have about fifteen berries per stem.
• blade tool into confectioners glaze to make Repeat with the other stem and
them super shiny and leave to dry. place to one side.
9 For the rosemary, cut multiple 10 Take a 20 gauge wire and wrap 11 Mix garden and forest green
short lengths of 30 gauge wire. in white florist tape to thicken petal dust with rejuvenator spirit
Knead some pastel green flower for the central stem. Mix a little to create a weak paint. Now paint
paste and roll into a tiny ball and green, brown and yellow petal each rosemary leaf on the inside
place onto the wire. Then roll the dusts (you are aiming for a brown/ only - making sure the outside of
ball between your fingers until long sage colour) with rejuvenator spirit the leaf is paler than the inside.
and thin. Use a Dresden tool or and paint the stem. Once painted, group together in
similar to flatten the leaf and then threes and fours and secure with a
curve the whole stem with your little white florist tape.
fingers. Repeat until you have thirty
to forty leaves.

12 Take the central stem and begin 13 Continue down the stem to 14 Once all leaves are attached, go
to add the cluster of leaves starting build up the rosemary. Twist leaves back in with a brush and paint over the
at the top and securing in place with so that the darker part is facing in white tape in the brown sage colour as
white florist tape. and the lighter part is facing out. before. Steam the whole stem over a
kettle to set the colour, and to create
a waxy finish. Leave to dry.
CREATING AND TRANSFERRING A NORDIC PATTERN – PERFECT FOR FAIRISLE TOO!

15 To create the Nordic pattern 16 If using your own pattern, 17 Create the shapes from the left
I simply searched for an image trace with tracing paper and a over ivory sugarpaste. Roll out on
online, printed it out and used it as non-toxic pencil otherwise trace a well cornfloured board as thinly
my reference. Otherwise use my from template provided. Don’t as you can. For the diamonds I cut
template I created from the image worry about the polka dots and little horizontal strips, and then bisected
overleaf. I simplified it for the cake, flowers being too accurate - the them with diagonal cuts. Each
you could do the same. tracing is more to provide you with strip for my template was 1.5cm
correct positioning on the cake. wide and cut on the diagonal every
1.5cm. Leave to one side to firm up.
18 Cut the remaining shapes. 19 Place the traced template 20 Remove tracing paper to reveal
I adapted the original template so I around the cake, securing in place a sequence of dots or a
could use cutters I already had. with pins. Now you have a choice: traced image. ➜
I cut mini and small blossom flowers you can either trace the entire
and then lots of mini circles. design with a cocktail stick or
Make sure that the ivory sugarpaste pencil, or use a pin to lightly mark Zoe’s Top Tip:
is rolled very thinly as you don’t the position of the stars and dots. Make sure the covered cake
want these shapes too thick. Work your way around the cake, has had time to dry and firm
Check that the cut shapes fit moving the template as required.
over your template, and that the
up before you start to press
diamonds are accurate in size in an imprint onto it. If it is too
order to form the star shape. soft you will end up marking
the cake with your fingers.

21 Brush the backs of the 22 Next use a brush to add in the 23 Continue to build up the
diamonds with a little water or mini flowers between the stars, pattern until complete and leave
edible glue and place on the cake then begin to add the dots. I find it the cake to one side.
until you have created all of the easiest to place the bottom and top
stars around the tier. dots first and then fill in from there.
ASSEMBLING THE CAKE 25 Take an 18 gauge wire, fold in 26 Colour the modelling paste
24 Take your now dry rosemary and half and wrap tightly in white florist to a straw colour using a yellow
winter berry stems and wrap them tape to create the anchor to attach and brown gel colour. Roll very
together with a little brown tape. the stem into the front of the cake. thinly and cut into thin strips with
Leave bottom of stems exposed as Bend it at a 90° angle and attach a scalpel. Don’t worry if they are
these will be seen. the vertical end to the back of the irregular - this is better. Take a
spray. Slip a posy pick over the rest chisel/blade tool and mark the
of the anchor. strips to create a raffia effect.
27 With one of the strips make a 28 Brush backs of the long strips 29 Take your berry spray and brush
little bow by folding over, with a little water and wrap two a little edible glue on the back of
one end at a time to the centre of them around the hessian tier, the brown stem. Insert into the
and then cutting two little pieces crossing them over in several front of the cake at the point where
to create the tails of the bow. places. Note where the berry the raffia crosses on the left-hand
The middle of the bow will be spray will attach on the left side side. The edible glue on the back
covered in due course. and make sure the raffia crosses should help hold in position.
here. At this stage you should
now stack and secure the cakes
onto the prepared board,
placing the separator tier
centrally on top of the base tier,
securing in place with a little
royal icing. Next place the top
tier centrally overhanging the
separator and secure with icing.

30 Once secure take the prepared

bow, brush with a little edible glue,
and place over stem to cover the
brown tape.
31 Cut another short piece of

‘raffia’ and cover the knot area
of the bow, securing with
edible glue.

ALTERNATIVE CAKES
STEAMPUNK
CAKE ARTIST:
Zoe Smith
Sally
A sub genre of sci-fi, steampunk is a style that is here to
BLUEBIRD CAKES
stay. You can adapt no end of designs for a fabulous metallic
Victorian/industrial finish and this character is a great start for
YOU WILL NEED
developing your confidence in pretty steampunk!
EDIBLES:
• 15cm (6in) cake and a 10cm (4in) 01 02 03
cake or dummy, prepared for
covering
• 25cm (10in) board
• 1200g sugarpaste: coloured
caramel (1kg for bottom tier,
200g for top tier)
• 350g sugarpaste: coloured
chestnut for the board 04 05 06
• 200g flower paste
• 50g modelling paste: flesh
(Saracino)
• 200g modelling paste
• 100g royal icing
• paste colours: turquoise,
liquorice, dark brown, paprika,
caramel, chestnut (Sugarflair)
07 08 09
• edible colour dusts: chocolate,
raw amber, brown, flesh, rose
gold and rustic (Rolkem)
• edible colour: gold
(Claire Bowman)
• petal dust: white
EQUIPMENT:
• 4 dowels 1 Using a little cooled boiled water centre front of your cake and leave
• spare 10cm (4in) dummy applied to the board, cover with to firm. Glue the cogs onto the
• wooden skewers
chestnut coloured sugarpaste. circle, arranging them so that they
• large and small cog cutter
(Black Cherry Cake Company) Press your wood grain impression all fit inside the circle.
• sugarshapers mat firmly onto the paste, line up 7 Roll out 20g of chestnut flower
(Innovative Sugarworks) and repeat. paste and cut out a cog with the
• large and small butterfly mould 2 Once firm, paint with a mix of large cutter. Set aside to firm for a
(Katy Sue Designs) chestnut food colour and rejuvenator few minutes but do not let it
• leather texture mat
spirit, making sure to paint in the dry completely.
• goosebump texture mat
• wood grain texture mat same direction as the wood grain. 8 Brush the back of the cog with a
• steampunk mould Set aside to dry. little glue and attach to the circle of
(Old Piping Bag) 3 Cover your base tier with 1kg of cogs - use dressmaker's pins to hold
• cog mould, frame mould, keyhole caramel coloured sugarpaste. in place whilst drying.
mould (FPC) Press the goosebump mat against 9 Mix rejuvenator spirit with gold
• 6cm circle cutter
• rejuvenator spirit
the paste firmly all over. dust and with a fine paintbrush,
• edible glue 4 Use the moulds to create an paint the gold cogs.
• paintbrushes assortment of cogs using 6g of flower 10 Paint the large cog with
• dressmaker’s pins paste coloured a light caramel. rejuvenator spirit and rose gold.
• craft knife 5 Cut out a circle using a 6cm cutter 11 Separate 3g of white flower
• quilting tool
from 10g of chestnut coloured paste into two balls. Using the large
• Dresden tool
• rolling pin flower paste. butterfly mould, fill one of the large
6 Glue the chestnut circle to the wings with a ball of paste. ➜
p60-65_Zoe Smith_New.indd 60 09/11/2017 17:10

ALTERNATIVE CAKES

ALTERNATIVE CAKES
10 11 12 13
14 15 16 17
18 19 20 21
22 23 24 25
12 Press the two sides together, approximately thirty. 23 Glue on the buckle piece and
pressing firmly. Carefully remove the 19 Using 4g of brown flower paste, the prong into the hole. Paint the
wing from the mould and set aside make two buckles using the frame buckles gold.
to firm. Repeat. mould. Then roll out two pieces for
13 On one side only, paint the flat the back bars of the buckles and small TOP TIER
areas of the wing using turquoise pieces cut at an angle for the prongs. 24 Cover top tier in 200g of caramel
paste colour and a little cooled 20 Take 60g of caramel sugarpaste colour paste and texture with the
boiled water. and make four strips 2cm wide and leather mat. With 50g of brown
14 Paint the raised area in gold. 14cm long. Give two of the pieces paste, make a strap as before,
15 Glue to the cog and pin to dry. curved ends cutting 2cm off at the glue to base and make a piece 4cm
16 Using flower paste and the other end and using the quilting tool, for the end of the strap. Let it firm
keyhole mould, make a keyhole add stitching detail around the edges. slightly at an angle and glue to the
using part of the mould only, Add holes along the centre of the side. The join will be hidden later.
trimming so it will fit between strips with the end of a paintbrush.
the wings. Paint gold and glue in 21 Add texture using the leather mat. FIGURE
between the wings. 22 Repeat quilting and texturing to 25 Take 35g of flesh coloured paste
17 Colour 60g of flower paste dark other longer strips. First glue the and roll into a ball. Using a dowel
brown and roll out into strips cutting longer strips to the cake, then the press across in an arch shape.
3 x 1cm wide and approximately shorter on top. Make sure not to glue 26 With your thumbs, press two eye
24cm long. Glue one around the all the way down, you need to be able sockets and begin to pinch a nose.
base, one around the top and then to add the buckles. Approximately 27 Again with your thumbs, pinch in
one inside on the top of the cake. 2-3cm from the end, glue your a chin shape.
18 With the mould from the Old buckles back bar in between the two 28 Using the sugarshaper bond
Piping Bag, make studs from 7g of strap pieces. The buckle needs to be tool, roll against the nose to build
brown flower paste, level with one of the holes. up the shape.

ALTERNATIVE CAKES
26 27 28 29
30 31 32 33
34 35 36 37
38 39 40 41
29 Make nostrils using the into a sausage flattened on either end. corset and top back off and leave
pointed tool. Push through a skewer, through the to dry.
30 Using the round tip tool, neck and into the head at an angle. 44 Take two small balls of white
make the eyes. flower paste. Flatten each ball,
31 Push the bone tool into the cheeks. CORSET dot each eye with a dab of glue then
32 With the bone tool, start to firmly 38 Take 35g of dark brown flower smooth the paste to fit the eye hole.
press in from one cheek to another to paste, roll into a cylindrical shape and 45 Add some rustic dust around
create a lip. pinch in the middle, making it smaller the eyes.
33 Using the pointed tool make a at one end. 46 Paint the lips with rejuvenator
mouth groove from one cheek 39 Flatten each end and make a line spirit and rustic dust.
to another. down the centre with the 47 Dust cheeks, nose and chin with
34 Using the bone tool, push up from pointed tool. flesh dust.
the main groove gently to create a 40 Using the Old Piping Bag mould 48 With rejuvenator and chocolate
top lip. and 2g of chestnut flower paste, dust, paint irises onto the eyes.
35 With the fine end of the ball tool, make buckles and glue them on 49 Paint on extra details: liquorice
make a line running from the sides of the corset. for eyelashes and pupils, chestnut
the mouth to the nostrils. And with 41 Take 10g of modelling paste, roll for eyebrows and really weak
the larger end press above the eye to into a sausage shape, pinching gently chesnut for freckles. Add a tiny
create a lid. to create shoulders. Glue to the corset. white highlight to the eyes.
36 Take two small balls of flesh and roll 42 Draw a line up to the neckline and
into egg shapes. With the small bone make three doors for buttons. LEGS
tool end press in three indentations 43 Take the skewer with the head on 50 First make a ball with 30g of
and smooth to the side of the head. and push in through the corset and caramel coloured flower paste and
Repeat. top, check the neck is the correct flatten slightly. Cut off two pieces
37 Take a ball of flesh paste and roll length. Trim if necessary. Slide the as shown. ➜

ALTERNATIVE CAKES
42 43 44 45
46 47 48 49
50 51 52 53
54 55 56 57
51 Colour 70g of flower paste dark 56 Attach frills onto legs above the 63 Take a small ball of white paste,
brown and split into two balls. knees. Paint details on the boots. roll into a sausage and flatten. Wrap
Roll each ball into a sausage shape Push the main skewer with the head around the neck, attaching with a
that is thinner at one end. Make on, back through the top and corset dab of glue.
indentations as shown for the ankle and through the caramel piece into 64 For the arms, roll out two
and knee. the cake. sausages from a 24g piece of white
52 Cut off a section from each leg 57 Colour 40g of modelling paste modelling paste. Flatten slightly at
to create a foot. chestnut. Take 12g and make a semi the shoulders, bend at the elbows
53 Take the caramel section and put circle and with the pointed tool and make a few folds with the
a skewer through the centre on the press curved marks to create folds. pointed tool. Push in at the wrists
dummy. Position the legs against 58 With the other 28g roll out a with the bone tool.
the caramel piece. Mark the legs to sausage shape approximately 20cm 65 Take 1g of flesh and roll into two
create a line down the centre and long, thinner at either end and balls and flatten. Cut the fingers
across the knees. Pinch with the thicker in the middle. using a craft knife and pinch to
fingers under the knee. Use skewers 59 Smooth out the shape and again soften each finger separately.
to support the legs as they dry. draw on folds. 66 Glue the arms to the shoulders
54 When dry, paint stripes on the 60 Make a frill on either side but not and where the lower arms rest on
thighs with cooled boiled water and on the middle, using a Dresden tool. the thighs. Add a dab of glue at the
chestnut paste. Remove the skewers 61 Glue the semi circle piece on first wrists and position the hands facing
and position on the top of the cake, and then the frilled piece, draping upwards.
gluing in place. around to the front of the figure.
55 Take 1g of white flower paste 62 Roll out a fine rope of paste and HAIR
and roll into a long fine sausage. drape it around her waist, glue at 67 Colour 35g of paprika modelling
Frill it with the pointed tool by the join. Add two small pieces made paste paprika for the hair. Separate
rolling the point along the paste. from the cog mould. into five balls: one large, then

ALTERNATIVE CAKES
58 59 60 61
62 63 64 65
66 67 68 69
70 71 72 73
74 75 76 77
flattened to a teardrop to cover 72 To make the tiny top hat, paste and roll into a sausage.
the back of the head, one slightly colour 2g of flower paste caramel Make marks to create three
smaller that needs to be flattened and make two balls - one bigger sections. Flatten either end and add
slightly for the bun, again one than the other. Flatten one indentations with a Dresden tool.
smaller in a sausage smaller at either completely and roll the other into 76 Glue to the neck. Add a little
end for the rolled fringe and two a cylindrical shape and flatten brown rope of paste around the
small carrot shaped pieces for the each end. hat base.
side sections. 73 Glue together and curl the 77 Dust the caramel paste of the
68 Glue the teardrop shape to the sides of the brim. cake with a mix of the dusts to create
back of the head and add hair detail 74 Attach the hat to the side of shading. Attach the base tier to the
with the pointed tool. the head with glue. Make a tiny board with a little royal icing. Dowel
69 Add the bun with a touch of glue butterfly using the small butterfly the base tier of the cake and glue the
and add hair texture. mould from Katy Sue. Colour as tiers together with royal icing. When
70 Glue on the side pieces giving a you did the large butterfly wings in position add a cog made from
little curl at the ends. and glue to her hands. Paint cogs brown flower paste with the small cog
71 Lastly stick on the rolled fringe to around her waist gold. cutter and paint with rejuvenator spirit
the front of the head. 75 Take a tiny ball of chestnut and rose gold dust.

SPONSORED BY:
HOW TO RECREATE M
Rainbow Dust Colours Advert Cake

YOU WILL NEED 1 Place 20 x 12.7cm round cake Brush edible glue onto centre of
centrally onto 25cm round 12mm each flower then add a small ball of
EDIBLES: cake board, using buttercream in the black paste and press down slightly.
centre to hold cake in place. Cut each of the stamens down to
• 1 x 20cm x 12.7cm round cake
Split and fill with buttercream, then approximately 1cm, then dip each
• 2 x 15cm x 10cm round cakes
apply a thin layer of buttercream one into edible glue before inserting
• 1 x 10cm x 7.5cm round cakes around sides and top. Place in fridge into, and around the black centre,
• Rainbow Dust Colours Colour to chill. making sure they are evenly spaced.
Flo: black 2 Place each of the 15 x 10cm round Leave to dry.
• Rainbow Dust Colours cakes onto 15cm round 3mm thin 5 Add black Colour Flo to royal icing
metallic food paint: metallic cards. Split and fill with buttercream. until the desired colour is achieved,
Insert five dowels into first cake, adding a little water to create a thin
light gold
one into the centre and the consistency. Place stencil around
• royal icing (Renshaw)
remaining four spaced evenly your 20cm cake, holding in place
• Renshaw Premium White around. Trim each dowel to fit, with pins. Apply a layer of the black
Cover Paste then cover the top surface, over royal icing all over the stencil, use
• Rainbow Dust Colours ProGel dowels with buttercream. Place a plastic scraper to remove excess
food colour: black second cake on top and cover the icing then carefully remove stencil
• Rainbow Dust Colours whole cake with a thin layer of and leave to dry. Wash and dry stencil
Sugarcraft Essentials: edible buttercream. Place the 10cm round before positioning this in line with
cake onto the same size board, then the previous lines already stencilled,
glue
split and fill with buttercream, before to then repeat the same process of
• Rainbow Dust Colours The
applying a thin layer around the sides applying the royal icing, until you
Edible Silk Range: starlight and top. Place all cakes in fridge have completed all the way around
comet white to chill. your cake.
• buttercream 3 Cover each of the cakes in turn 6 Mix light gold metallic paint with a
using white premium cover paste few drops of water, and mix together
and leave overnight to firm. before adding this into your airbrush.
EQUIPMENT: 4 Cut eight flower shapes using Before airbrushing, place scrap pieces
• 1 x 10cm round 1mm thin the white flower/modelling paste of paper onto your work surface.
cake card and five petal rose cutter. Roll over Then place 15 x 20cm deep cake
• 2 x 15cm round 3mm thin outside edges of the petals with a onto a spare board, onto a turntable
CelStick before placing them into before starting to airbrush.
board
flower formers to dry. Dry brush over Apply colour evenly all around and
• horizontal stripe mesh stencil
each flower with starlight comet over your cake, and leave to dry.
(Evil Cake Genius) white. Add a small amount of black 7 Dowel and stack cakes before
• 5 petal rose cutter: 60mm ProGel to flower/modelling paste, securing flowers onto the front using
(FMM) and knead in well until even in colour. royal icing.
• CelStick
• 1 x 25cm round 12mm cake
board
• palette knife
• plastic scraper
• dowels
• brush
• air brush (Dinkydoodle)
• flower formers
• black dull head stamens
p66-67_Rainbow Dust_NEW.indd 66 09/11/2017 17:09

SPONSORED BY:
p66-67_Rainbow Dust_NEW.indd 67 09/11/2017 17:09

NEW YEAR SHOPPING
New year, new trends!

These treats will get your New Year off to a fabulous start!
SO ON
TREND!
£4.95 £3.990-
£5.0
LED cake lighting kit
www.cake-stuff.com
Glorious gold
www.dazzleandfizz.co.uk
£3.79 £4.95
Creating texture
www.thecakedecoratingcompany.co.uk
Pimp your prosecco –

or cupcakes! £2.50
www.popaball.co.uk
Finishing touch
www.fantasticribbons.com
£17.0se0t
a
Retro flavours
www.foodieflavours.com Satisfy your sweet tooth £12.60
www.lakeland.co.uk
p68-69_Shopping.indd 68 09/11/2017 17:12

NEW YEAR SHOPPING
£1.90
£4.99
£4.99
Stencil for your
celebration
www.sugarvanilla.co.uk Infuse a little booze!
Delicious detail
www.hobbycraft.co.uk
www.cake-angels.co.uk
£4.00 £7.44 £12.60

Tantalising taste
www.lakeland.co.uk
Arabesque tile cutters
www.lindyscakes.co.uk
-
£12.000
£14.0
Gorgeous glassware
Modelling paste www.root7.com
from Renshaw
See list of stockists at
www.renshawbaking.com
(prices may vary)
p68-69_Shopping.indd 69 09/11/2017 17:12

READER’S CAKES
Slice of Social
Come join the conversation and show off your skills for the New Year!
As seen in the Novemb

We love to showcase issue! Still available to buyer
cakedecorationmagaz at
the amazing cakes our co.uk
ine.
readers have made –

you’re a talented bunch!
Please send in your cakes
displaying your favourite
trends for 2018!
Leeanne x
Metallics and
interesting textures
are set to be stylish
for 2018! Diane Ellis - Di’s Delicious Cakes
ENTRIES FOR
THE SUGARART
Spotty Cake Tin FASHION
SHOW, WHERE
OUTFITS
ARE 60-100%
EDIBLE!
Emma Roberts - Emmazing Bakes
MINIMALIST
WHITE AND
CLEAN
NEUTRALS
ARE SO CHIC!
Louise Tuck - This is what we saw at

CMYK / .ai Cake Lady Creations
CMYK / .ai America’s largest trade and
consumer show for the cake,
sugar art, and chocolate
industries! For more photos
from the show, follow
@CakeFair on Facebook and
Instagram.
Joanne Keating Sally Morris
From beginner to expert, we love to see the fantastic creations our readers have made. If you’d like
us to feature your work on these pages, please post pictures of your cakes to either our
Facebook or Twitter pages.
Follow us Join us Follow us Join us
p70_Cake Social_new.indd 70 09/11/2017 17:08

Safety Seal 12” Square Box THE SUGAR PASTE™
Create a food safe barrier for decorations Other sizes available * in white & ivory
Available
120g pot £7.16* 12” box 87p* 6kg £17.10*
online orders using FREE UK DELIVERY ORDER BEFORE 4PM FOR

the code: CAKEGIFT ON ORDERS OVER £40 SAME DAY DISPATCH
Available to buy from www.thecakedecoratingcompany.co.uk

info@thecakedecoratingcompany.co.uk - 0115 969 9800 - Private Road No. 8, Colwick Industrial Estate, Nottingham, NG4 2JX
*Price shown includes 10% discount & is correct at time of going to print. Not to be used in conjunction with any other offers, exclusions apply. Valid until 31.12.17
p71_CCDNT18.indd 1 07/11/2017 11:40:13

CAKE BAKER
CAFE Society
Love your daily caffeine fix? We’ve got a delicious recipe to
make the most of your coffee.
Mocha brownies
INDULGENT AND COSY RECIPE
FROM LYONS COFFEE BAGS
Why not take a classic treat to the

next level by adding rich,
fresh coffee?
Infused with a light hint of coffee,
these decadent, gooey brownies
will be enjoyed by the whole family.
Try a square or two with a hot
cuppa or an ice-cold glass of milk
for the kids.
Containing 100% fresh, ground
coffee, Lyons Coffee Bags are an
easy and convenient way to add
delicious, fresh coffee to recipes -
our editor loves them!
You will need

•2 Lyons Coffee Bags No.3
• 100ml freshly boiled water
• 175g dark chocolate
• 175g butter
• 3 large eggs
• 1 tsp vanilla extract
• 250g caster sugar
• 100g plain flour
• 25g dark chocolate, chopped
Serves: 16 portions
Preparation time: 30 minutes with hot water. Melt the mixture the flour over the mixture. Use a
Cooking time: 25 minutes over a medium-low heat, stirring metal spoon or spatula to gently
occasionally, but do not allow the fold in until the ingredients are well
1 Pour 100ml of freshly boiled water to boil. Once the mixture has combined. Be careful not to
water into a measuring jug, melted, remove from the heat and over-mix or stir too vigorously.
add the Lyons Coffee Bags and allow to cool for a few minutes. 6 Pour the mixture into the tin
leave them to brew for four 4 Beat the eggs with sugar and and sprinkle over the chopped
minutes, occasionally stirring and vanilla using an electric hand whisk chocolate, then bake for twenty
squeezing them. or a food processor. Keep whisking minutes. Note that the middle
2 Preheat the oven to 180ºC/160ºC for two-three minutes until the should still be slightly gooey inside.
fan/gas mark 4. Line a 20cm square mixture is pale, thick and glossy. If the brownies are too soft for
tin with non-stick 5 Remove the coffee bags from your liking, cook for another three
baking parchment. the jug, squeezing out the last minutes and check again.
3 Place chocolate and butter into a bit of coffee. Pour into the egg 7 Allow the brownies to cool in the
heatproof bowl and suspend above mixture, along with the melted tin before lifting out and cutting
a saucepan that is one third filled butter and chocolate, and then sift into individual squares.
p72_Cake Baker.indd 72 09/11/2017 17:08

CAKE COLLABORATION
CAKE STORIES
MATTER…
Last year in celebration of we completely agree! for our charity. This year, we are
International Literacy Day Twenty-nine sugar artists from tying the collaboration to our
(September 8th), me (Corinna around the world chose their own fundraising page. ALS is a
from Lovin’ from the Oven) favourite stories and have created progressive, neurodegenerative
and Heather McGrath (from amazing tributes to their own disease that over five-thousand
Cakepunk) celebrated the works favourite authors and illustrators. people are diagnosed with every
of William Joyce (www.facebook. The cakes created were so year with a life expectancy of only
com/SweetBillJoyce) and created fantastic that we had to design the 2-5 years. Help us share this story
a brilliant collaboration that got Facebook page, video and website by donating what you can to
a great reaction from everyone to do them justice. We think it has allow this invaluable research and
including William himself. The and we hope everyone else feels assistance to continue.
response was so positive that the same. Everyone’s story matters.
even after finishing and swearing After contacting some of the
we wouldn’t do another – there authors themselves they’ve
began talks of our other favourite responded with enthusiasm and
books growing up. We decided donated signed copies of their
that we would create another books to help raise awareness
collaboration to honour all of
the stories that mattered to us
and our children. William Joyce
says it best in one of his books:
“Everyone’s story matters,” and
Kay Gajra Kaykes, Fat Cat Ana Mourinho Remigio of Cupcakes and Dreams, Asterix
p73-75_Cake Collab.indd 73 09/11/2017 17:07

CAKE COLLABORATION
Cakes, The Jungle Book Rhianydd Webb, Twig from Beyo

Nathasja Flapper of Flappergasted nd the Deepwoods
Theresa Taubrich of Crazy Sweets, Timbo Sullivan of Cakes by Tiimbo, Cecile Beaud, The Little Prince
Never Ending Story Where the Wild Things Are
Georgia Suter of Puckycakes,

The Never Ending Story
74 | New Trends 2018

CAKE COLLABORATION
Kelly McWillliam,
Fungus the Bogeyman
, The Mad Hatter

Dorothy Klerck of Eat Cake Party
Mayte Rodriguez, Isom

alt Dragons Pearl
Heather McGrath of
Cakepunk, Mr Qwerty
Zoe Burmester of Darcey Oliver Cakes,

Wind In The Willows

CAKE AND BAKE SHOW
MIXING IT UP AT THE CAKE AND

BAKE SHOW 2017
This year the UK’s biggest baking event rose to the
challenge of providing a sweet day out to thousands!
Hosted at Excel London from the

6th – 8th of October, celebrity
ambassadors Eric Lanlard, Alana
Spencer, and Rosie Cake-Diva
cut the opening ribbon on Friday
morning to a buzzing que waiting
outside. Inside, visitors were given
a paw-fect welcome by Rosie
Cake-Diva’s entirely edible Big Ben
the British Bulldog Cake, and had
the chance to pose next to the
crowned cake canine on matching
thrones! Cake enthusiasts were
then greeted by more than one
hundred stands selling a dazzling
array of baking and decorating
Eric Lanlard, Rosie Cake-Diva, Rosemary Shrager, and Candice
accessories, ingredients, and Brown with Rosie’s Bulldog Cake
baked goods. Our editor Leeanne
and marketing executive Clo took
particular delight in shopping at demonstrating how to make by Alana stand. There were
the Cake Lace, Forever Fudge, beautiful sugar roses using her further celebrity appearances
and Scrumptious Sprinkles stands! Rapid Rose kit of her own invention and demonstrations from Great
New to 2017, there were exhibitors – with so many eager spectators, British Bake Off 2016 winner
dedicated to all things Free-From, she hardly had a moments Candice Brown, Rosemary
meaning there was a something rest! Other live demonstrations Shrager, Eric Lanlard, and the
delicious for everyone to enjoy. appeared from Alana Spencer, 2016 Fabulous Baker Brothers at the
On our own stand, we had winner of ‘The Apprentice’, who Baking Academy and The Cake
the talented Natalie Porter was also selling her indulgent cakes and Bake Super Theatre, as well
of Immaculate Confections from her ‘Ridiculously Rich’ as more live demonstrations in
the new Sugarcraft Zone. Whilst
children could be kept happily
occupied in the Kids Zone by
baking gingerbread and decorating
cupcakes, ‘Bake with a Legend’
gave visitors the chance to meet
and bake alongside their favourite
Great British Bake Off stars. Fans at
the show may well have recognised
Howard Middleton (our favourite of
Series 4!) and Paul Jagger to name
a few, and visitors picked up some
top tips and tricks from the GBBO
contestants that they themselves
learnt from baking icons Mary Berry
Cutting of the ribbon by Rosie Cake- Diva,
and Paul Hollywood.
Eric Lanlard, and Alana Spencer
Some however may argue that
p76-77_Cake & Bake.indd 76 09/11/2017 17:07

CAKE AND BAKE SHOW
the real stars of the show were a larger than life cup of tea and wondering around the market
the spectacular entries for the biscuits, famous British landmarks stalls, catching up on the latest
official cake competition, which such as Big Ben, and a giant bust baking and cake decorating trends,
were divided into the categories of of Queen Victoria complete with viewing the live demonstrations,
‘main competition’ and ‘cupcake liquorice allsorts necklace by Becky and of course seeing all the
competition’. With this year’s Graham that won best in show! stunning competition entries! We
theme being ‘Best of British’, This year we had a fabulous time look forward to seeing lots more
entries were spectacularly varied friendly faces and fellow cake
and equally as bonkers: some of enthusiasts at next year’s show on
the more memorable ones included the 5-7th October at Excel London
– see you there! CDS
Some of the
spectacular
entries for the
official show
competition
Our editor Leeanne chatting with

Cake Boy Eric Lanlard
We chat to Zoe Burmester, gold winner of this year’s official

show competition and of our 2016 Great British Cake
Decorator award, on her show piece 'Blackpool Betty' and
what she thought of this year’s show…
“I love Cake & Bake show as it is a show for everyone and reflects the general
public’s ever growing love for baking and sugarcraft. To win gold at this
competition was special for that reason
and I had such lovely feedback from the
WINNER judges and all the people that saw her.
I think the competition at the show
is is a huge draw, people are endlessly
fascinated to see what can be done
with cake. I hope that going forward the
show organisers will consider introducing
categories so to encourage everyone
regardless of their level and experience
to enter. This would hopefully encourage
novices and professionals alike and make
it fairer across the board. It would also be
great to see a kid’s competition!
A great weekend, I had a fabulous time
and winning gold was the cherry on top!”
Zoe’s winning entry, ‘Blackpool Betty’
Words: Eloise Lawton
p76-77_Cake & Bake.indd 77 09/11/2017 17:07

Page 1
Great Impressions, FPC and many many more.
Pg 82_Pg 77 08/05/2015 13:00 Page 1
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2AG hire.Road,
Walton
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CAKE DECORATING
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orders) and 10% discount on orders
latest subs offer.
over £100.00 Tel/Fax: 020 8
Priva
Unit 3, Castle Street, Roseville, Coseley, T: 0121 778 4692 NEW BIGGER PREMISES NOW
West Midlands WV14 9DP
ROMFORD • ESSEX RM1 2LT
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3-5 Cyril
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St, Leicester LE3 2FF
Open 9.30am to 5.00pm
Blue Ribbons THAMEmary
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Amazing Floral Sugar

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o Cakecraft Tel 01202 659760 or Fax 01202
Email: framar@hotmail.co.uk
0116 263 0846
659133
@sugarandiceleic
For all your
sugarcraft and
Sugarcraft Centre
The One Stop Shop For Cake
CUTTERS
• Park free
AFT SUPERMARKET WATERDALE CENTRE, DONCASTER
19b Moor Road • Broadstone •one-one Dorset tuition andBH18
cake
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arcraft shop on the Wirral
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“Fine Cut”CHESHIRE DERBYSHIRE
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SUGAR ARTISTRY
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everything for the cake decorator
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EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE,
SUGARCRAFT CUTTERS MANUFACTURED IN ENGLAND Tel 01202 659760 or•Fax www.pip
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SUGARCRAFT CAKECRAFT
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29 Walton
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hire Stable Block
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on the Wirral
• Derbyshire S40 1QR KT8 0DH T: 020 8941 1591
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meo-cakes.com 01246 234853 E: blueribbons@talk21.com
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equipment sales 0115 933 4349
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Stand Hire Cut”
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www.finecutsugarcraft.com
CRA
Wedding & Celebration Cakes -
made to order
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• 01753
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Enquiries for catalogue of over 450 products inc
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• pipedreaming@btinternet.com For a
NEW BIGGER PREMISES NOW COMPLETE YOUR COLL
‘FINE CUT’ SUGARCRAFT PRODUCTS
AT COALVILLE www.cake-craft.com/guides • www.pipedreams-sugarcraft.co.uk
Workshop No. 4 • Old Stable Block
Holme Pierrepont Hall • Holme Pierrepont Chest
Jan_classifieds.indd 78
www.cameo-cakes.com
24 Hotel St, Coalville LE67 3EP Nottingham NG12 2LD • Tel/Fax:07/11/2017
0115 933 434911:54:47 01
www.cr
County Down
sugarcraft and
WHAT NEW SKILL WOULD cake decorating
YOU LIKE TO LEARN? Quiet area overlooking
requirements.
Carlingford lough,
Specialist Sugarcraft Shop 449-451 Ashley Road Call in for some
convenient
Parkstoneto shops
51 High Road, Bushey Heath, friendly service
and restaurants.
Call Jayne Notley now on 01778 391189 to discover the marketing
Hertfordshire WD23 1EEopportunities
Dummies from high quality
available
Tel: 01202 716286
Poole BH14 0AX
to&you.
advice.
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in all shapesforand
orders
sizes Classes resume September 2015.
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of £30.00 (excludes cake and balloon
Nottinghamshire Leicestershire
LEICESTERSHIRE
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Wight
parking, ARTISTRY
b&b available
over £100.00 on the premises.
PleaseSugar &forIce
phone or email details -
this offer is not currently on our website
LEICESTERSHIRE’S LARGEST
Iced Inspirations
Further details phone or email Mary
T:CAKE
0208 950 0077 www.iced-inspirations.co.uk
DECORATING SPECIALIST
www.cakesofgoodtaste.co.uk 02841 773402
Tin/stand hire • edible photo
CAKE DECORATING EQUIPMENT DUDLEY Openplaques
9.30am to• 5.00pm mary_devlin@hotmail.co.uk
sugarcraft classes
Mon to Sat equipment sales
Amazing Floral Sugar

WATERDALE CENTRE, DONCASTER Cake decorating supplies, beginners cake decorating courses,
Wedding & Celebration Cakes -
made to order
NEW BIGGER PREMISES NOW
CUTTERS
“Everything for the
cake decorator”
Cakes & Sugarcraft Shop 6kg
£17.10
For
one-one tuition and monthly workshops
Notall your sugar
another cakepaste?!
decorating needs and
FRAMAR CUTTERS LTD
AT COALVILLE
• competitive prices
24 Hotel St, Coalville LE67 3EP
• vast range of products
www.amazing-floral-sugar.co.uk friendly advice please give us a call:
Nope... this is THE SUGAR PASTE™
* High quality at a low price. 01530 817210
01902 238100 / 07917 176453
We think it's possibly the best sugar paste you'll ever use.
3-5 Cyril St, Leicester LE3 2FF FREE DELIVERY ON ALL ORDERS OVER £60
The Waterdale Centre, 21 Queensgate,
10% off Doncaster
online DN1 orders
3JN usingwww.rosemacefieldcakecraft.com
code: CAKEGIFT 0116 263 0846 71 High St. Ryde, I.O.W. PO33 2SU
Unit 3, Castle Street, Roseville, Coseley,
T: 01302 323338
www.thecakedecoratingcompany.co.uk
West Midlands WV14 9DP
*Price shown includes 10% discount & is correct at time of going to print. Not to be used in conjunction with any other offers, exclusions apply. Valid until 31.12.17
@sugarandiceleic Tel. 01983 811409
Manufacturers of Fine Quality Metal Cutters suitable for Sugarcraft and Cold Porcelain
Merseyside CHESHIRE ToolsPARTY CAKES
Over 300 designs WINDSOR
For a brochure or more details please
Cameo Cakecraft Tel 01202 659760 or Fax 01202 659133
Email: framar@hotmail.co.uk
SUGARCRAFT SUPERMARKET 19b Moor Road • Broadstone • Dorset BH18 8AZ
A
Unit 4 , Park Entrance Business Centre, Vittoria Street, • Cake Decorating Supplies & £5.20 inc
Birkenhead Merseyside CH41 4EZ or check out our website ~ www.framarcutters.co.uk
Suppliers to the trade Accessories
only For dig
T: 0151 647 1697
We are expanding our customer base - contact us now for details of our range
Largest sugarcraft shop on the Wirral • Park free and easily at our shop
W
“Fine Cut” • We DERBYSHIRE
serve the Slough, Windsor
and Maidenhead area
SUGARCRAFT CUTTERS MANUFACTURED IN ENGLAND CRAZY ABOUT
• In-house Classes and Tin and
Enquiries for catalogue of over 450 products inc
NEW RANGE of Décor Art Cutters to:
CAKECRAFT
Stand Hire
For all your sugarcraft equipment
Contact:
‘FINE CUT’ SUGARCRAFT PRODUCTS • 01753 865682
Workshop No. 4 • Old Stable Block 1 New Beetwell Street
Order direct from:
Holme Pierrepont Hall • Holme Pierrepont •Chesterfield
pipedreaming@btinternet.com
• Derbyshire S40 1QR
www.cameo-cakes.com www.cake-craft.com/guides
Nottingham NG12 2LD • Tel/Fax: 0115 933 4349
www.finecutsugarcraft.com
01246 234853
• www.pipedreams-sugarcraft.co.uk
www.crazyaboutcakecraft.co.uk
Jan_classifieds.indd 79 07/11/2017 11:54:49

SPONSORED BY:
AIRBRUSH FOR BEGINNERS

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YOU WILL NEED *
EDIBLES:
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• 6in round 3in deep prepared
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• 1.5kg sugarpaste: white Use the airflow from
• 100g sugarpaste: black the airbrush to help
• airbrush colour: violet and dry the colour in
black (Cassie Brown) between layers
• airbrush colour: white
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• edible glue
• edible gold dust
EQUIPMENT:
• Cassie Brown airbrush
• tartan stencil
• cutting mat
• craft knife
• brush for glue
• printed deer template cut out
• scissors
• sterilised pins
• gold satin ribbon
• double sided tape
the stencil to add the grey lines as to make the brooch and apply gold
• small brooch mould
• blusher brush indicated, either side of the thin dust with the blusher brush.
line (yellow arrows) and through Attach the rosette to the cake with
the central thick lines (red arrows). edible glue, then attach the brooch.
1 Knead together 900g of the white Repeat with the vertical stencil to 6 Create a tartan ribbon with the
sugarpaste with the 100g of black to complete the pattern. left over tartan sugarpaste and glue
create grey. Cover the large cake and 3 Lay the deer template onto the to the base of the grey cake.
add dowels. Cover the smaller cake tartan and secure with sterilised pins. Add the gold ribbon to the drum
with approximately 400g of white Use your craft knife to cut out the with the double-sided tape to finish.
sugarpaste and fix on top with a small deer head then using the template as 7 We added some willow twigs and
amount of ganache or royal icing. a guide, apply a little edible glue to berries for additional
2 Roll out 100g of white sugarpaste the cake. Carefully lift and place into decoration.
to a depth of approximately 3mm, position on the cake, ensure the ears
this should be around the same size and antlers are glued in place. Please download templates from
as your stencil. Lay the first stencil on 4 Roll out a second piece of www.cakedecmag.uk/tartan stencil
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colour in the airbrush, lightly spray the tartan pattern. Once dry cut Visit www.shesto.com for more
over the entire pattern. Allow the out a 10x15cm section and ruffle product information and ideas
colour to dry for a minute then repeat the centre together. Turn over and
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stencils only. Discount will be applied
remaining colour from the airbrush. complete circle. Turn it back the right
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In a small pot mix six drops of white way and tuck under the edge of the
through Shesto.com and completed
airbrush colour with one drop of circle to give a pillow effect. before midnight 31st January 2018.
black. Add to the airbrush and use 5 Use a little of the grey sugarpaste Discount valid for retail customers only.
p80_Shesto.indd 80 09/11/2017 17:06

JANUARY 2018
ON SALE
22ND DECEMBER
Make the
ultimate
keepsake GO MINIATURE
Real life cake

TAKE A LOOK INSIDE THE
STUDIO OF AN AWARD
WINNING CAKE ARTIST
“DETOX FROM FESTIVE FONDANT

AND CHRISTMAS CAKING AND SAY
HELLO TO THE COOLEST TUTORIALS
STARRING CHIC WINTER WHITES AND
THE PRETTIEST PASTELS!”
MAKE THIS YOUR BEST CAKE YEAR YET, WE SHOW YOU HOW!
Editor: Leeanne Cooper Subscription Enquiries, Back Issues, UK Sugarcraft Shop Sales: The views expressed by contributors are unsatisfactory transactions. No warranty is
Cake Decoration & Sugarcraft Binders and Cake Craft Guides: Natalie Cole not necessarily those of the editor or implied in respect of any product mentioned
Warners Group Publications Plc, Cake Decoration & Sugarcraft Magazine, Warners Group Publications Plc, publisher. Every care is taken to ensure that herewith. The Advertising Standards
West Street, Bourne, Lincolnshire PE10 9PH Anglo American Media Ltd, West Street, Bourne, Lincolnshire PE10 9PH the content of the magazine is accurate; Authority exists to regulate the content of
West Street, Bourne, however the editor nor publisher assumes advertisements. Tel: 020 7429 2222.
Tel: 01778 392427 Tel: 01778 395046
Lincolnshire PE10 9PH no responsibility for omissions or errors. The
Email: leeanne.cooper@warnersgroup.co.uk Email: tradeaccountorders@warnersgroup.co.uk Prizes, gifts or give aways offered in
Tel: 01778 395162 editor reserves the right to edit copy.
competitions might be substituted with ones
Associate Editor: Joanne Garwell Email: subscriptions@warnersgroup.co.uk All the material published remains the of similar value. Unless otherwise stated, all
American Cake Shop Distribution:
Tel: 01778 391168 Website: www.cake-craft.com copyright of the publisher. No part of this competitions, free samplings, discounts and
Cake Craft Shoppe Tel: 281-491-3920
Email: joanne.garwell@warnersgroup.co.uk magazine may be published, reproduced, offers are only available to readers in the
Annual Subscription Rates: www.cakecraftshoppe.com
copied or stored in a retrieval system United Kingdom.
Head Designer: Robbie Relf UK £44.40 including postage without the prior permission in writing of
Europe and Eire £57.00 including Cake Decoration & Sugarcraft is Cake Decoration & Sugarcraft is published
the publisher. No commercial exploitation is
Advertising Manager: 13 times a year on the first Thursday of
airmail postage published by Anglo American Media Ltd. permitted. Tutorials and projects are for the
Jayne Notley each month.
USA $108.00 Canada Can $122.00 Registered Office: reader’s use only.
Tel: 01778 391189 Rest of the World £73.00 including airmail The Maltings, West Street, Bourne, Magazine established April 1994
While reasonable care is taken when
Email: jaynen@warnersgroup.co.uk postage For US and Canada call toll free Linconshire PE10 9PH ISSN 1473-0383
accepting advertisements, the publisher
1 877 363-1310 cannot accept responsibility for any resulting © Anglo American Media Ltd 2016
Advertisement Copy: or visit www.expressmag.com Publisher:
Sue Ward
Newsagent and Distribution Enquiries: Lucie Dawson
Tel: 01778 392405
lucie.dawson@warnersgroup.co.uk American and Canadian Copies:
Email: production@warnersgroup.co.uk Paul Yeardley
Cake Decoration & Sugarcraft by Anglo American Media Ltd c/o Distribution Grid. at 900 Castle
Warners Group Publications Plc,
Printed by: Rd Secaucus, NJ 07094, USA. PeriodicalsPostage paid at Secaucus, NJ. Periodicals Postage paid at
Marketing Executive: West Street, Bourne, Lincolnshire PE10 9PH
Warners Midlands plc Plattsburgh, NY. POSTMASTER: send address changes to Cake Decoration & Sugarcraft c/o
Clowance Lawton Tel: 01778 395046
Express Mag, 3339 rue Griffith, Saint-Laurent, QC H4T 1W5, CANADA
clowance.lawton@warnersgroup.co.uk Email: pauly@warnersgroup.co.uk Martin Harris 01778 391000
p81_NEXT_MONTH_New Trends.indd 81 09/11/2017 17:06

CAKE FRIENDS
Thanks
go to…
After an incredible year and amazing show season, we have to
give a huge happy shout-out to some brilliant cake companies
you will all know and love. Thank you for wowing us each
month with your latest products and giving us the opportunity
to give readers and subscribers the chance to win them in
our Market Place giveaways and Facebook 'Friyays'. We also
thank you for your generous support at Cake International,
Birmingham and Cake & Bake Show London and Manchester.
From sprinkles to sugarpaste, stencils to moulds, you have
made our wildest cake dreams come true!
READ ON IN 2018 FOR MORE FABULOUS PRODUCTS AND

PRIZES FROM YOUR FAVOURITE BRANDS!
p82_Thanks go to.indd 82 09/11/2017 17:04

SUBSCRIBE DIGITALLY
JU ST £2.99
A MO NT H!
DOWNLOAD TODAY
WWW.POCKETMAGS.COM/CAKEDECORATION
p83_Overseas FP advert.indd 83 07/11/2017 11:54

with our opulent metallic food paint
Presenting our new look packaging! We’ve redesigned our whole range making it easier for
you to select your perfect shades. Our products have not changed, so you can unleash your
imagination and let your creativity sparkle just as always.
We decorated this stunning cake with our opulent metallic paint, which brings a new
dimension of indulgent metallic shine to your edible creations. Simply apply with a brush,
sponge or airbrush for a stunning metallic finish.
rainbowdust.co.uk RainbowDustLtd RainbowDustColours
With thanks to the incredible cake artist Paulin of Crummb

#colourshimmershine for allowing us to recreate her beautiful original design.
p84_CCDNT18.indd 1 07/11/2017 11:42:26

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Cake Magazine 6

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NEW YEAR, NEW CAKES... WE SHOW YOU HOW!

FROM BEGINNER TO EXPERT

Winter with these simple & stunning cakes

CREATE PRETTY EASY CAKE TOPPERS

MODEL THE SWEETEST CHARACTERS

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GORGEOUS BERRIES AND HERBS

NORDIC CHIC GROWN UP GLITTER TWAS THE NIGHT

p01_NEW TRENDS18_COVER.indd 1 10/11/2017 10:07

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on our website and

Join us Follow us Let us inspire InstaCake

www.cakedecorationmagazine.co.uk New Trends 2018 | 3

p03_Editors letter NEWSTRADE_NEW.indd 3 09/11/2017 17:30

FROM BEGINNER TO EXPERT

genius ideas that will take you

Let's 26 EXCLUSIVE! Inspired by 66 How to recreate

party! trendy cake

CREATE PRETTY EASY CAKE TOPPERS

September issue, this mermaid 70 Slice of social

QUICK SEASONAL SUGAR STYLES

GORGEOUS BERRIES AND HERBS

NORDIC CHIC GROWN UP GLITTER TWAS THE NIGHT

4 | New Trends 2018 www.cakedecorationmagazine.co.uk

p04-05_Contents_NEWSTRADE.indd 4 10/11/2017 10:08

13 For Auld Lang Syne, my dear 40 Nina’s New Year

www.cakedecorationmagazine.co.uk New Trends 2018 | 5

p04-05_Contents_NEWSTRADE.indd 5 09/11/2017 17:28

Cutting edge! Create with cutters

6 | New Trends 2018 www.cakedecorationmagazine.co.uk

p06-08_MKT.indd 6 09/11/2017 17:23

All about the paste! Create gorgeous ruffles with

Take inspiration from

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p06-08_MKT.indd 7 09/11/2017 17:23

COME JOIN IN THE CAKE FUN, VISIT WWW.THISCAKELIFE.CO.UK

8 | New Trends 2018 www.cakedecorationmagazine.co.uk

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O 55 FREE PIPING NOZZLES

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MERMAID Top Tip

each colour. Gently move the top of

12 | New Trends 2018 www.cakedecorationmagazine.co.uk

p12_FMM.indd 12 09/11/2017 17:21

FOR AULD LANG SYNE

www.cakedecorationmagazine.co.uk New Trends 2018 | 13

p13-16_Laura Dodimead.indd 13 09/11/2017 17:21

14 | New Trends 2018 www.cakedecorationmagazine.co.uk

p13-16_Laura Dodimead.indd 14 09/11/2017 17:21

www.cakedecorationmagazine.co.uk New Trends 2018 | 15

p13-16_Laura Dodimead.indd 15 09/11/2017 17:21

19 Airbrush a few of the wafer

20 Use some royal icing to secure

16 | New Trends 2018 www.cakedecorationmagazine.co.uk

p13-16_Laura Dodimead.indd 16 09/11/2017 17:21