Cake Craft Decoration November 2015 UK

18 EXCLUSIVE STEPBYSTEP TUTORIALS FOR ALL SKILL LEVELS
The world’s leading sugarcraft magazine
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Issue 204
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November 2015
The Most Wonderful
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Learn the latest

TECHNIQUES
• Gorgeous gold leaf
• Delicate wafer paper
• Marvellous mesh work
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Eds Nov_Cake Craft & Decoration November 16/09/2015 13:13 Page 5
Welcome to...
Cover photography: Clark Smith-Stanley
46
November issue
Here we are with the start of the Christmas build up and we’re delighted to
bring sensational, sparkly and shimmering ideas to grace holiday tea tables and
a luxury gold leaf wedding cake from new contributor, Hayley Wisken, Cake
International Best in Show Winner, in plenty of time for you to create them.
On page 14 we have an early Christmas present for you and we have part two of
Sylvia Elba’s new wafer paper techniques, a flying lovebird. We also showcase
the WI Centenary and three exciting new sugarcraft collaborations.
Our main cover image this month comes from
Hannah Collison and Lynn Crees-Glendinning
We’re really looking forward to Cake International at the NEC in early November
and thier lovely bauble cake. Turn to page 46 and hope you’ve taken advantage of the discounted 'early bird' ticket offer (you have until 5pm on
to find out more. Monday 2nd November so there's still plenty of time). It’s a great place to get all your cake
decorating supplies and there will be around a thousand entries into the various cake decorating
Join us
www.facebook.com/cakecraftanddecoration
classes as well as demonstrations from stars of our wonderful, creative cake decorating world.
Don't miss out on all the great content to come in our magazine by taking out a subscription, you
Follow us
can save money and receive two lovely Christmas themed moulds from Katy Sue Designs.
@CakeCraftMag Enjoy this feature packed issue and do come and say ‘Hi’ to us all on the magazine stand at the NEC.
www.pinterest.com/CakeCraftMag Julie Askew Editor
[email protected]
CakeCraftandDecorationMagazine Tel: 02476 738846
www.cake-craft.com
Join us at
6
NEC, Birmingham
Festive Postbox
6-8 November 2015
Turn to page 6
THE Media Partner for Cake International
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Anglo American Media Ltd, publishers of

Cake Craft & Decoration Magazine,
Cake Craft Guides:
Party Cakes, Wedding Cakes & Sugar Flowers.
Books: Easy Steps in Cake Decoration,
Easy Steps in Sugar Flowers.
CAKE KIT BASICS Our step-by-step tutorials are graded by difficulty to

• Sugarpaste • Icing sugar help you choose the one perfectly suited to your level
• Buttercream • Cornflour for dusting
• Royal icing • Modelling tools
• Flower paste • Smoothers
• Modelling paste • Palette knives
• Assorted dusting • Paintbrushes
colours • Non-stick rolling pins
• Assorted paste colours • Non-stick work board
• Edible glue
November 2015 03
Cake Crafting Essentials
Wide Range of Airbrushing Supplies

and Hand Tools
• Pro Colours,
• Neon Colours
• Metallic Paints
• Standard & Airbrush Colours
• Petal & Lustre Dust Colours
• Twist & Click Brushes
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and paints for cake decoration
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Ingredients nov v2_Cake Craft & Decoration October 16/09/2015 13:49 Page 5
INGREDIENTS
for the November issue
£1400
In this issue
12 Market Place
All the latest products and news from the
cake world, along with fabulous giveaways.
14 Exclusive offer from Shesto

Don’t miss the chance to own an amazing
airbrush complete with full accessory kit. 56
33 Air Cadets and Battle of Britain
Read why Heather Bicknell is creating a special
cake for display at Cake International, NEC.
34 Demonstrating
Mandy Strahand tells us about demonstrating 16 20 24 28 42
at Cake International for the first time.
36 A Walk on the Wild Side

Be inspired by jaw-dropping stylish sugar
shoes from all over the world.
50 Recommended Reads
Settle down with a cup of tea and the books
we suggest you add to your library this month.
ls
18 Exclusive tutoria
54 Penny Dreadful
Add a touch of horror and a pinch of dark
gothic gore to your Halloween celebrations!
59 Cake Craft Guide 6 Festive Postbox 46 Sugarcraft Masterclass
Practice your airbrushing and modelling Discover the delights of bas relief and
Subscriptions skills with this great tutorial. piping techniques on a spectacular
Subscribe to 100 pages Regency Bauble Christmas cake.
of glorious inspiration 16 Lovebird Wedding Cake
four times a year. In part 2 discover how wafer paper can be 52 Christmas Baubles
66 Bakers Unite crafted into a pretty lovebird. Our festive subscription offer:
• decorated cookies • cupcakes • cakes.
to Fight! 20 Sugar Flowers For Beginners
A taster of the sculpted 3D endangered wild Learn veining, dusting and how to 56 Owl always love you!
animal cakes that will be at this year’s Cake make stunning stamen centered Easy sugar layering techniques are used to
International. Christmas roses. make this fun Christmas cake.
69 Women’s Institute Centenary 24 White Tower Christmas Cake
The Great British Menu and a Buckingham
60 Sugar Skills School
Palace Garden Party are just part of the Use trendsetting wafer paper and gold accents Silicone Moulds, how to use commercial
celebrations. to create a stunning Christmas cake design. moulds, and make your own, to obtain
truly inspiring results.
81 In December’s Issue 28 Luxury Gold Leaf Christmas
Fabulous and exciting Christmas cakes. Wedding Cake 70 Cake Boutique
Best in Show winner Hayley Wisken, Tracey Mann shows how to make a
11 Subscribe today and you showcases delicate piped string and gold versatile chocolate champagne bottle
celebration cake.
will get… 18 EXCLUSI VE STEPBYSTEP TUTORIALS
FOR ALL SKILL LEVELS
work techniques on her wedding cake.
72 Pâtisserie
The world’s leading sugarcraft
magazine
• FREE Christmas Baubles 38 Shoe Celebration

and Holly Trio moulds
www.cake-craft.com
• Mouthwatering Clementine Shortbread

Issue 204
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11
WORT
from Katy Sue Designs ChrMost Create an avant-garde easily adaptable,

H OF
The Wonderful
TO BE PRIZES
9 771473 038043
WON!
November 2015
istmas
lifesize strappy sandal sugar model. • Buche de Noel • Stollen Bites to bake.
£3.95
CAKES
• 20% off the cover price Seasonal
SUGARCRAFT
Perfect piping with
42 White and Gold Christmas 76 Cake Savvy

Royal Icing
• The world’s leading Create

STUNNING
sugarcraft magazine
Christmas flowers
On trend burlap and elegant flowers give Easily work out how much ribbon you need
Learn the latest
delivered direct to
TECHNIQUES
• Gorgeous gold leaf
• Delicate wafer paper
exquisite sophistication to this inspired cake. for boards and cakes with this handy chart.
• Marvellous mesh work
your door FANTASTIC READER OFFER:

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KIT
November 2015 05
Karen Nov_Cake Craft & Decoration November 14/09/2015 14:22 Page 6
Festive Post Box

RICE KRISPY TREAT (RKT)
You will need
Tools
RECIPE Consumables
• edible paint gold, black • airbrush
• cake 18 x 20cm (7 x 8in) tall
covered in red sugarpaste • airbrush colour dark green, black • celboard (CelCakes)
Ingredients • confectioners spray glaze • palette knife
• cake board 30cm (12in)
rice crispy cereal 320g • cake card 20cm (8in) • piping gel • ribbon cutter (FMM)
marshmallows 400g • rkt - see recipe • posy picks • bird mould (FPC)
• ganache • wires black, green 24 gauge • holly leaf cutter
Method • sugarpaste red, black • wire green 22 gauge • flexi smoothers
Melt the marshmallows in the microwave, • flower paste white • wire 18 gauge • paintbrushes
once completely melted mix in all the rice • modelling paste white • florist tape brown • wire cutters
• modelling chocolate (Vera Miklas) • dowels • letter cutters or mould
crispies.
• petal dust mushroom, orange, red, • ribbon • dusting brushes
nutkin brown • paint palette
Make RKT as per recipe. Line a 25cm round Carve the RKT into a dome shape by carefully Cover the RKT in ganache and chill, if
1 tin with parchment paper and press the RKT
inside, leave to cool. Remove RKT from the tin
2 cutting away the sides at a slant to create a
dome no less than 23cm diameter.
3 necessary give a second coat of ganache to
achieve a smooth finish.
once it has set, place on to a 20cm cake card.
Cover the dome with red sugarpaste. Use a For the letterbox roll out some black sugarpaste Carefully attach the strip to the cake using
4 flexi smoother to smooth out the top. 5 and cut a strip using a ribbon cutter. 6 edible glue to represent the letterbox inside.
Roll out some red sugarpaste and cut three Attach the three thinner strips around the Using edible glue attach the fourth wider
7 strips to create the surround of the letterbox and
a fourth strip a little wider than the previous three.
8 letterbox, one along the bottom and two on
the sides, trim off any excess. Insert some cocktail
9 strip of red sugarpaste allowing it to rest on
the cocktail sticks.
sticks at an angle just above the black sugarpaste. NOTE: make sure that when the cake is cut that
the cocktail sticks are removed.
6 www.cake-craft.com
Christmas
Karen Keaney
The iconic red post box is

synonymous with the festive
season as people fill them with
greeting cards for friends and
loved ones all over the world.
They are seen on countless
cards and festive images so why
not make it the centrepiece cake
this holiday season, with a
sprinkling of snow, a sprig of
holly and two happy little robins
to give it a truly festive appeal.
November 2015 7
Insert dowels into the cake and attach the Cut a black and red strip, long enough to go Using an airbrush filled with black
10 dome on top of the cake using some
ganache and ensuring it sits centrally on the cake.
11 around the bottom of the cake. The black
strip should be half the width of the red strip.
12 airbrush colour, shade around the edges of
the letterbox, the edge of the dome and along
Attach the red strip to the bottom of the cake first, the bottom rim. Once this has dried spray the
then attach the black strip using edible glue. post box with confectioners glaze.
Use a letter mould or tappits to mould the Attach the ribbon to the board and paint Sprinkle some icing sugar on top of the post
13 letters ‘POST’ using black sugarpaste and
attach the letters under the letterbox and paint
14 the board with some piping gel then cover
the board with icing sugar.
15 box and letterbox to create a wintry scene.
with gold edible paint.
• Personalise this cake by adding a couple

of envelopes with the recipient’s name
on using wafer paper and edible pens.
• Confectioners glaze adds great shine to
projects but be careful not to overspray
as it does have a yellow tinge to it.
• Make edible paint by adding lemon
Robins Fill the two bird mould cavities Once the two parts are dry enough to be
16 with white modelling paste. Leave to
harden for a while or pop into the freezer for ten
extract or clear alcohol such as vodka
to petal dust or gel colours. 17 handled glue together using edible glue.
• Coating hands in vegetable oil or fat
minutes before removing.
will prevent the RKT sticking to them.
Fill the wing cavities with modelling For the robin’s legs cut eight pieces of 24g Using brown florist tape, tape the wires
18 paste, carefully trimming away any excess
paste. Remove wings from mould and attach
19 black florist wire and two pieces of 18g
wire all 5cm in length.
20 together leaving 1cm wire untaped at the
bottom, this will be the robin’s feet and the
using edible glue. Leave to dry for several hours thicker wire will anchor it to the cake.
on a foam pad.
Christmas
Flatten out the four black wires, three to Use a little modelling chocolate to Dust the robin’s underbelly, wings and
21 the front and one to the back and insert
the green wires into a dummy. Put a little edible
22 slightly enlarge the beak. 23 back using mushroom petal dust.
glue on top of the legs and gently push the robin

on to the legs.
Dust the robin’s red breast and face using Dust between the wings and over the Paint the robin’s eyes and beak using
24 a mix of orange and red petal dust. 25 back with nutkin brown petal dust. 26 black edible paint.
Roll out some white flower paste on to a Insert a 22g wire along the central ridge Using an airbrush and dark green airbrush
27 celboard and cut out four holly leaves
using a holly leaf cutter.
28 in each leaf. Move the edges slightly and
allow to dry. Leave to dry.
29 colour, spray the holly leaves green. Once
dry spray with confectioners glaze.
Bunch six
31 berries
together with
two leaves and
tape together
using brown
florist tape, then
add the rest of
the berries and
leaves taping all
together.
Cut 12 lengths of green 24g wire and

30 hook one end. Make 12 red sugarpaste + Put some posy
cmc balls. Paint the hook with edible glue and
insert one into each of the red balls, leave to dry.
32 picks into the
top of the cake and
Once dry spray with confectioners glaze. arrange the robins
and holly on top.
November 2015 9
14 Matt Airbrush colours
6 New Glitter Airbrush colours
Yellow Extra
Supporting the Cystic Fibrosis Trust
Sugarflair…The Colour Experts

Sugarflair Colours is now a third generation family run business, we pride ourselves on
providing our customers with a personal and friendly service.
We understand that every customer is unique and has individual requirements.
Trade Only
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12-13 MP November_Cake Craft & Decoration November 14/09/2015 14:25 Page 12
£1400
M arket P lace
Our ‘Market Place’ is open to give you great information about
exciting products which will add to your cake decorating skills and often make it
easier to produce those really perfect 'stand out' cakes for family, friends and customers.
Take this fantastic opportunity to win the goodies on offer!
Online Competition – £130 of Wafer Paper from Fabriliquid to win
Fabriliquid® is a brand new cake decorating product, designed to Available in vanilla flavour
revolutionize the way we use wafer paper and cake lace. from www.cutifulcakes.com
Fabriliquid® was invented by SElba to help you get creative with SElba LTD is giving away
wafer paper. Fabriliquid® and a range of wafer
With Fabriliquid® you get the chance to experience working with paper worth over £130 to five lucky
wafer paper like never before. winners.
Once sprayed onto wafer paper it will enable it to be shaped, To enter this month’s competition all you need to do is go
formed, flavoured, fragranced, even giving your wafer paper a to www.cake-craft.com and click on ‘This Month’s Competition’.
fabric effect ready to be used for decoration. The closing date for this competition is 3rd November.
value £780 Christmas Giveaway Gifts
Karen’s Edible Cake Lace is proud to announce

their New Range.
Edible Cake lace is a new and unique concept for
cake makers and decorators to create beautiful
and delicate lace patterns by using a combination
of Edible Cake Lace mixes & premixes and
specially designed delicate lace mats.
Edible Cake Lace is very easy to use and creates
beautiful and delicate patterns in under 20
minutes, allowing cake decorators to spend less
time creating authentic and intricate designs
with ease.
From novice to professional, the hobbyist and
anyone in between - there is bound to be
something here for you.
Their Lace Mats prices range from £7.99 - 18.99
and Edible Cake Lace Mix and Premix prices range
from £ 8.99 - 14.99 www.ediblecakelace.co.uk and
www.cakedecopen.co.uk
Cake Craft magazine reader’s and subscribers

can get a 30% discount by quoting –code
CCN30 when placing an order, which we will be
doing here in the office!
Edible Cake Lace Mix and Premix are now

available in stunning ready-made colours of White,
Silver, Gold and Victorian Pearl White. Their NEW
3D high definition mat designs are Rose Fabric,
Floral Fantasy, Edible Glass Panel, Arabic Mesh,
Moroccan Mesh, Alligator Mesh, Bridal Veil, Hessian
(Burlap), Chanel, Sophia, Rose Garland and Serenity.
12-13 MP November_Cake Craft & Decoration November 14/09/2015 14:39 Page 13
Market Place
value over £100! value £150!

Festive
Fairtrade Sugarpaste Orchard Products Cutters
Squires Kitchen ready-to-roll On pages 24-27 multi award
Fairtrade Sugarpaste gives you winning Japanese sugarcraft
a flawless cake covering with a artist Yoshiko Tsuda shows just
highly polished, soft and silky how versatile Orchard Products
finish – it’s also the only (OP) cutters and tools are on her
sugarpaste in the UK to be stunning White Tower Christmas
Fairtrade certified. Cake, a truly spectacular
Squires Kitchen Fairtrade centrepiece for your Christmas
Sugarpaste is made using cane table. British made OP Sugarcraft
sugar grown by smallholder cutters are designed to last and
farmers in a number of are made from long lasting non-
countries and is flavoured with stick
natural vanilla for superior materials
taste. This premium-quality which
rolled fondant is ready to use meet all
and available in a wide range the appropriate FDA and EEC regulations for food
of stunning colours. Find Squires contact materials.
Kitchen ready-to-roll Fairtrade OP cutters and books are available from all good
Sugarpaste at all good sugarcraft retail stores around the world. If you
sugarcraft stockists starting cannot find the OP cutters you are looking for from
at RRP £1.85 for 250g. your local supplier, you can order directly from
Squires Kitchen is giving www.orchardsugarart.co.uk or
away the full range of SK www.surbitonart.co.uk
Sugarpaste to two lucky We have 10 sets of cutters to giveaway of the Holly
winners! (250g packs in Leaves (4 in the set) and Calyx Cutters (6 in the set)
available colours.) to our readers.
value £162!
Win tickets to the fantastic Country Living Christmas Fair
Join the celebration at the Country Living

Christmas Fair and discover a treasure trove of
Christmas magic! From handmade decorations to
festive linens, find everything you could ever want
for your home this season. Once you’ve dressed
your home, discover wonderful gifts for those you
love. One-off pieces of jewellery, exquisitely
designed homeware, organic beauty products,
scrumptious regional foods and even charming
gifts for the little ones.
Alongside these shopping treats, there will be a
terrific programme of talks and demonstrations
in their Christmas Lifestyle Theatres that will
inspire you on everything from festive cooking to
creative wrapping.
Read more at www.countrylivingfair.com
Let us know which fair you would like to visit:
London – 11-15 November
Glasgow – 19-22 November
Harrogate – 3-6 December
Entering for a chance to win is as simple as either

• Visiting www.cake-craft.com to enter on line from 1st October or
• Send a postcard with your name and address on to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which freebie you’d like to win.
The final date for the giveaways will be 3rd November.
November 2015 13
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Sylvia Nov_Cake Craft & Decoration November 14/09/2015 14:41 Page 16
Wafer Paper
Lovebird Wedding You will need

Consumables
Cake Part 2
• fabriliquid ® (Cutiful Cakes)
• white wafer paper sheets (Cutiful Cakes)
• white sugar pearls
Tools
• 1 cake dummy
Last month Sylvia showed how to make the beautiful wafer paper peony and • florist wire 2 x 18 gauge
• florist tape green
lace cake sides. Now you can learn how to create a delicate wafer paper bird • scissors small, large
• feather veiner, mould 7.5 x 2cm
using the latest great techniques. • plastic painting palette
• small paintbrush
• ruler
Left Wing Right Wing
Body x 3 8cm 1cm

5cm
Head x 1
8cm
Back Feathers 7.5cm
5cm
4.5cm
Body x 4 5cm
• For easy shaping and attaching always

use Fabriliquid which also gives flavour,
fragrance and a fabric effect
4cm
• You may find it easier to build the bird

on the letter ‘e’ wire then assemble the
LOVE sign.
• For easy and quick cutting, take a few
sheets and cut out the shapes at the
same time.
• To give dimension and realistic look, lift
the small feathers up with a skewer.
• Put feathers on the belly before
attaching the wings.
Wafer Paper
Sylvia Elba
WAFER PAPER PIECES

Body 3 pieces 8 x 5cm
Body 4 pieces 4 x 5cm
Head 1 piece 5 x 8 x 1cm
trapezium shape
Back Feathers 5 pieces of 7.5 x 4.5cm
Back Feathers 5cm rectangles
Wings 24 x 7cm
LOVE sign Print out the template and place it Lovebirds beak Place the Love sign in the Roll another 8 x 5cm rectangle piece on to
1 on the table. Take one 18g wire and bend the
wire by following the letter ‘e’ lines on the template.
2 cake dummy. Spray Fabriliquid on a piece of
8 x 5cm long wafer paper. Roll an 8 x 5cm
3the wire to shape the bird’s beak.
rectangle piece of wafer paper tightly on to the

wire to secure the paper.
November 2015 17
Wafer Paper
Continuously roll the 8 x 5cm and 4 x 5cm Take the 5 x 8 x 1cm trapezium and apply Pour Fabriliquid into the plastic painting
4 pieces on the wire until the desired shape is
achieved for the body.
5 Fabriliquid. Place the wafer paper piece on
the head of the bird with the 1cm side towards
6 palette. Cut a small indentation on both sides
for the eyes with scissors. Apply Fabriliquid in
the bird’s beak. The 5cm side will go towards the the eye sockets and insert a sugar pearl.
body part. Then cut off the excess paper.
To make the back feathers, apply Fabriliquid Repeat the same process with the remaining Cut into feather shapes and trim the sides of
7 on a 7.5 x 4.5cm rectangle wafer paper piece, 8 pieces. Take them out from the mould and
allow to dry for a few seconds.
9 the feather to make them more realistic.
Repeat the same process with the remaining
feathers. Cut the ends off the feathers.
Apply Fabriliquid to the bird’s back with a Cut out the little feathers and trim them. Fold the 24 x 7cm piece of wafer paper in
10 brush and put the feathers on one by one. 11 Apply Fabriliquid on to the bird’s back and
attach the feathers to it.
12 half lengthways, draw on the shape of the
wings. Open the wafer paper and apply
Fabriliquid to the surface then close it. The liquid
will glue the pieces together.
Cut out the wings with scissors and put Apply Fabriliquid to the back of the wings Attach the wings to the body, using
13 the small feathers on them by applying
Fabriliquid. Afterwards cut off the excess feathers.
14 and bend them in an L shape, 1cm apart 15 Fabriliquid and hold them by hand for a
from the side. This will make it easier to attach few seconds until they are stuck on. For final
to the body part. From this point shape the touches, attach some individual feathers to the
wings as desired. head and neck of the bird.
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Ulla nov_Cake Craft & Decoration November 14/09/2015 15:17 Page 20
Christmas Rose
In this penultimate part of our beginner's series on sugar flower making,
learn how to increase your skills and create realistic stamen centred
Christmas roses.
Ulla Netzband
• Leave the stamens long by just cutting

the tips off at the other end. Leaving
them too short makes it difficult to
place them around the stigma. Place the
stamens around the stigma and bind
with quarter width tape. Cut off any
1 Pistil Take a very small ball of green paste and

roll the ball on to a 33g wire for around 2.5cm
finishing with a sharp point. Make five of these
excess stamen threads.
• Try to keep the stamen centre fairly slim
2 Colour the stigma with vine green and add
aubergine/ruby combined to the tips. Bend the
tips over before the paste is too dry. Dust the tips of a
so that it will be easier to fit the daisy
and bind them together with quarter width tape. whole bunch of stamens with lemon petal dust.
shape behind it.
Flower Roll out green paste leaving a little Place the daisy on to a mat and elongate Secure the daisy shape behind the stamen
4 bump in the centre. Cut it out with the daisy
cutter.
5 each petal. With the broad end of the
dresden tool press into the centre of each petal
6 centre. Neaten the base of the paste on to
the stem. Dust daisy with vine green and add
to slightly cup it. With a small celstick make a aubergine/ruby mixture to the tips.
hole in the centre. Editor's Comment In reality the actual Christmas
rose flower is this part.
TECHNIQUES
• Think of the sepals as a clock face.

• Place one sepal at ten o’clock and one at
two o’clock and bind in with third width
tape.
• Place the third sepal at twelve o’clock
sitting in between and behind the first and
second sepal.
Sepals Roll out white paste and lay a 30g Vein the sepal in the Christmas rose veiner.
8 wire over it. Fold the paste over and re-roll.
Cut out with the Christmas rose cutter.
• Place sepal four at five o’clock and sepal
five at seven o’clock.
9 Place the sepal on a sponge. With a ball tool
gently indent the centre. Bring the tip to a little
point and secure firmly to the wire. Make five.
Sugar Flowers
For Beginners
Christmas
roses are generally
white tinged with
green but they also
grow in various
shades of green, pink
and deep red.
You will need • craft knife • confectioners glaze

• cranked tweezers • isopropyl alcohol or gin or vodka
Basic Kit • wire cutters • strong sugar glue or egg white
Essentials for your basic sugar flower making kit. We are • celstick small, medium (CelCakes) • fine semolina
adding to this kit as we proceed through the series. • dusting brushes
• small and flat paintbrushes Needed for this project
Photography: Clark Smith-Stanley
Tools • porcelain friller (Holly Products) • cutter Christmas rose 282 (TT)
• work board • plain cutting wheel (PME) • cutter Australian rose 351 (TT)
• small rolling pin • dresden tool • cutter daisy 106 (TT)
• a little muslin bag filled with cornflour • dimpled sponge • cupped Christmas rose veiner (Squires Kitchen)
• sponge pad • darning needle or scriber tool • hellebore leaf veiner (ADV)
• soft pad • wooden dowel • very fine white seedhead stamens
• dresden tool • non toxic glue • spray glaze-Fabilo (A Piece of Cake) or Artshops
• ball tool • flower paste white, green (A Piece of Cake)
• wire cutters Consumables • petal dusts lemon, ruby, aubergine, forest green,
• fine bladed palette knife • florist wires assorted foliage green (Sugarflair)
• fine sharp scissors • florist tape assorted • petal dust vine green (Squires Kitchen)
• sharp curved small scissors • cocktail sticks
November 2015 21
Mother’s Day
Colour the sepals with a mixture of Tiny buds Tape a 28g wire with third width Twist the sepals around into a spiral
10 aubergine and ruby dust Attach the sepals
to the flower centre.
11 tape and cut into five sections. Hook the
end and insert into a teardrop of paste. Secure
12 shape.
firmly. Using finger and thumb, press out three

lobes until very fine.
• The teardrop should not be visible once

the sepals are attached. So keep the
teardrop smaller than the cutter being
used.
• The strength of wire is totally
Large buds Tape a whole length of 28g Cut out five shapes with the Australian
13 wire and cut it into five to six portions
and hook each piece. Form a ball of paste and
dependent on the size of leaf and also
on the thickness of the paste.
14 rose cutter, thin the edges and vein them
in the Christmas rose veiner.
shape it into a teardrop.
SERRATED LEAF KNOW HOW

Roll out paste and cut out leaves freehand
using the plain cutting wheel. One large
leaf, two slightly smaller ones either side
and finally two smaller ones will be needed.
The leaves directly behind the flowers and
buds can be small single ones.
Attach two sepals opposite each other and Leaves Roll out some green paste and lay a
15 the other three in between and around.
Dust all buds with the aubergine/ruby mixture.
17 28g wire over the paste. Fold the paste over
and re-roll being careful not to expose the wire.
Vein the leaves in the Christmas rose leaf Take the largest leaf and bind a 24g wire Dust the upper sides of the leaves with
18 veiner. With small sharp scissors make
little nicks to the sides of the leaves.
19 behind it to strengthen the stem with
third width tape. Add two smaller ones and two
20 forest green and then both sides with
foliage green. Overdust both sides with a little
more again a size smaller. vine green. Add a little aubergine/ruby mixture to
the tips and sides of the leaves. Spray glaze.
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Yosh Nov_Cake Craft & Decoration November 14/09/2015 15:18 Page 24
White Tower Christmas Cake

You will need
Consumables
• cone shape cake top 2.5cm (1in) base 15cm (6in)
x 30cm (12in) height
• round vanilla sponge 9 different size cakes; 2.5, 4,
5, 6, 8, 10, 12, 13, 15cm (1, 1½, 2, 2¼, 3, 4, 4¾, 5, 5in)
• round board 25cm (10in)
• round disc 5cm (2in)
• sugarpaste 1kg (2lb 2oz) white
• flower paste 100g (3½oz) (sugarpaste 100g and
¼tsp of CMC)
• royal icing 100g (3½oz) Tools
• sk flexi-ice instant mix 50g (2oz) * • scriber
• liquid food colour old gold (Sugarflair) • tweezer
• food colour gold shimmer airbrush colour • paintbrush
(Lucks Food Decorating Company) * • paint palette
• dust food colour fairy sparkles dust ice white, • crimper closed curve *
lustre metallic dust light gold, gold (Squires Kitchen) • designer rolling pin Dots *
• gold sparkles lustre powder (Deco Relief Lustre Colours) * • lace flower cutter LF14
• white pearl (Sugarflair) * (Orchard Products) *
• rejuvenator • calyx cutters (Orchard Products) *
• wafer paper * • flower shape paper cutter
• edible gold sequins * • holly leaf cutter (Orchard Products)
• sanding sugar white, gold * • leaf veiner (Squires Kitchen)
• golden pearls * • florence flower cake lace mat
• 26g golden floral wire (Orchard Products) * (Claire Bowman/Surbiton Craft) *
• 7mm organza ribbon, satin ribbon, cord tape • piping tube No. 42, 4mm, 6mm (PME)
Increase template
* all items are available from Surbiton Sugarcraft to suit your cake size
Roll out white sugarpaste and emboss the Cover the small round disc (spacer) with Layer the 9 sponges with buttercream to
1 pattern with designer rolling pin. Cover the
board. Whilst the paste is soft, crimp the edge
2 sugarpaste and allow to dry. Once it is dry,
stick in the centre of the board with royal icing.
3 achieve 30cm. in height. Apply thin crumb
coat of buttercream to make a tower shape and
using a crimper. Dust fairy sparkle dust all over Colour the royal Icing with old gold. Pipe shells refrigerate until firm. Cover the cake with white
the board. Leave to dry. using rope tube around the spacer. sugarpaste. Leave to dry.
Using the ribbon, mark out the line on the Draw the pattern on the parchment paper. Top Star Piece Roll out white flower paste
4 cake with a scriber for the rope decoration and
also divide four parts to decorate. Mark out the
5 Place it on the cake and prick through the
paper to mark out the pattern using a scriber.
6 and cut out 2 lace flowers with the 80mm
lace flower cutter. Leave in the flower tray to give
guide for the stringwork at the bottom of the cake. a curved shape.
Christmas
Looking for a unique cake for

Christmas? Using embossing, piping,
wafer paper and gold painting skills
this stunning conical display with
fantasy flowers and cake lace leaves is
a great way to awe family and friends
this festive season.
Yoshiko Tsuda
Photography: Canna Sasa
November 2015 25
Make a hook on 26g gold wire and insert a Paint edible glue to the inner and outer edge Sandwich the lollipop stick with two stars and
7 small ball of flower paste to make a small
lollipop stick and leave it dry. Paint gold both
8 of the star and apply the gold sanding sugar
to the glue. Allow the glue and the sugar to set.
9 stick together with royal icing. Leave it to dry.
sides of two stars and lollipop head. Allow to dry. Pipe a small dot in the centre of star and sprinkle
on some golden sequins.
NOTES
• To spread the lace mixture thoroughly,

spread the mixture backwards and forwards,
and side to side over the mat. To quick dry,
you can put the filled mat into an oven with
a low temperature.
• The pearls can be made in advance, with left
over sugarpaste and cmc powder. When
completely dry they can be stored in an
Edible Lace Make edible lace with cake Remove the lace from the mat, turn the
10 lace maker compound following the
instructions. Once the lace mix is made, spread it
airtight container.
• To pipe the same length and same curve move
11 mat upside down on the parchment paper.
Gently hold the lace and pull away the mat little
sideways from dot to dot. Always keep a damp
on to the mat and clean away any excess mix by little until all the lace has been released. Dust
paintbrush handy to clean up the line.
with damp cloth. Leave to air dry overnight. with fairy sparkle and apply
Golden pearls and white pearls Cut out Flower pattern Pipe a single line of soft Scrolls Pipe scrolls of soft peak royal icing
12 circles with plain piping tubes from 3mm
thick flower paste. Roll circles into ball shapes.
13 peak royal icing following the marks to
create petal design. As soon as one petal is piped
14 following the marks created previously
and leave them dry. Pipe in additional flourishes
Place in a bowl filled with gold dust or pearl dust. sprinkle sanding sugar on to the royal icing. to complete the pattern.
Spin to ensure the pearls are completely dusted. Continue this process to make the flower pattern.
Leave to dry.
Rope Pipe shells of stiff peak old gold Painting Once all the scrolls and rope are Poinsettia Roll out white flower paste and
15 royal icing using rope piping tip all the
way up to the top of the cake.
16 dry, add rejuvenator to gold dust and use
a paintbrush (fine brush for the scrolls and flat
17 cut six different sized flowers using calyx
cutters. Thin the edges with a balling tool. Vein
brush for the rope) to paint them with. with a leaf veiner and dry. Leave in a flower tray
to give a curved shape. Make about 20 in
different sizes.
Christmas
Once flowers are dry, add rejuvenator to Place two or three flowers on top of each Holly Leaves Roll out white flower paste
18 gold dust and use a fine paintbrush to
paint the edge of the flowers. Allow to dry.
19 other and stick together with royal icing.
Pipe dot at the centre of the flower and sprinkle
20 and cut out holly leaves with the largest
holly leaf cutter in the set. Soften the edges with
on tiny golden pearls. Allow to set. a ball tool. Vein with a leaf veiner and dry on a
sponge to give movement.
Wafer flowers Cut the wafer paper into Once the wafer flowers get nice curves, Stick wafer flowers around the spacer of
21 small pieces and cut out the flowers using
a paper cutter. Gently brush golden paint colour
22 stick four of them together using a damp
paintbrush.
23 the board with royal icing. Stick cake on
the spacer with royal icing. Allow to set.
on the edge of the petals. Leave these on a
sponge to give curved shape.
Stick the poinsettias on the cake with Pipe the stringwork scallops following the Continue piping the stringwork pattern to
24 royal icing. Stick the wafer flowers on the
cake and the boards with royal icing.
25 marks made previously skipping one mark
all around the cake. Then pipe same length of
26 give 4 rows of loops. Carefully stick holly
leaves on the joint of the stringwork with royal
scallops from the point which was skipped icing and also on the board.
previously to the next skipped point.
Gently stick golden pearls on the holly Stick white pearls on the centre of the
27 leaves with royal icing using tweezers.
Don't do this with your fingers in case you
28 piped flower on the cake and also on the
joins of the first string scallops.
damage the stringwork.
Carefully attach the star piece on the top
29 of the cake using tweezers.
November 2015 27
Hayley Nov_Cake Craft & Decoration November 16/09/2015 13:09 Page 28
Luxury Gold Leaf

Christmas Wedding Hayley Wisken
This trendsetting, luxurious, gold leaf decorated cake incorporates a variety of You will need
techniques like royal iced run outs, stringwork mesh and gold leaf embellishing Consumables
and is ideal for a festive wedding. Downsize a little and it becomes a family • round cakes 15, 20, 25cm x 7.5cm (6, 8, 10in x 3in)
crumb coated cakes
Christmas Cake of distinction. Celebrate in style! • round cake drum 30cm (12in)
• cake cards 15, 20cm (6, 8in)
• sugarpaste white 3.5kg (7lb 7oz)
• piping gel
• edible glue
• gold leaf 25 sheets (Sugarflair)
• royal icing 200g (7oz)
• trex
• modelling paste gold small amount (Culpitt)
• extension royal icing 20g (7oz) (Squires Kitchen
Instant Mix)
• run out icing 200g (7oz) (Squires Kitchen Instant mix)
• double sided tape
• gold ribbon 1m (39in) length of 15mm (¾in) wide
• tracing paper
• acetate
• masking tape
• run out surface
• dowels 10 x 7.5cm (3in)
Tools
• pastry brush
• knife sharp
• rolling pin 40cm (16in)
Template 1
• icing ruler
• scissors
• icing spacers
• smoother/polisher tool
• flexi smoothers large (Bellissimo)
• dusting brush large
• piping bags
• icing nozzles Nos. 1, 2 and 3
• artists brush sable
Template 2
• pencil
• Always make extra run outs to allow • christmas tree Template 1
for breakages as they are very fragile. • christmas tree Template 2
• wire cutters
• The gold leaf can be patched up using
• palette knife
a dry sable brush.
• cake transporter tray
• star cutter medium
Cover the cake drum with sugarpaste. Use an Cover all three crumb coated cakes in white Brush the sides only of the 15cm and 25cm
1 icing ruler to emboss lines to create a crepe
paper effect. Attach the ribbon with double sided
2 sugarpaste, using flexi smoothers to create
sharp edges, do not stack the cakes. Attach the
3 cakes with edible glue and allow to go tacky
for five minutes.
tape around the cake drum so it meets at the back. 25cm cake to the drum with a little royal icing
Christmas
November 2015 29
Line up the gold leaf and gently stick in place, Prepare a piping bag and fit with a No. 3 Pipe ten dots at a time and use a damp artists
4 carefully peel away the backing paper. Repeat
until both the 25cm and 15cm cakes sides are
5 Nozzle, fill with white royal icing and pipe a
row of dots around the base of the 25cm cake.
6 brush to remove any untidy points of royal
icing, to leave smooth round beads.
completely covered.
Trace Christmas tree template 1. Prepare a Pipe the outline with a No. 1 tube. Flood the Take the Christmas tree run outs and brush
7 run out surface, sticking a sheet of acetate
paper on the three sides, with masking tape, to
8 trees (8 are needed) with run out icing. Gently
tap on the worktop to remove any air bubbles.
9 with a fine layer of edible glue. Allow this to
go tacky for 5 minutes before attaching gold leaf
the board, leave one side untaped to slide the Allow to dry overnight. to each tree.
template in and out.
Prepare another surface in the same way Using a No. 2 nozzle, pipe dots around the Prepare a piping bag with a No. 1 nozzle and
10 as before and trace Christmas tree
template No 2. As before use the template as a
11 top edge of the 25cm and 15cm cakes,
spacing them 2.5cm apart. Allow to dry for ten
12 fill it with extension icing. Carefully pipe
strings between the protruding dots, try to move
guide to create ornate half trees, eight trees are minutes, then repeat this so a bridge is created the nozzle from dot to dot without moving up and
required although it is recommended to have at for the stringwork to hang from. down, allowing the icing to form its natural curve.
least 14 as these are extremely fragile.
Christmas
Make sure each row of loops is dry before Continue to alternate between the 25cm Dowel 25cm cake with five dowels. Cut
13 working on the next row. The second row
is worked from the centre of the previous row.
14 and 15cm cakes until there are 6 rows of
strings around both cakes.
15 them 1mm higher than the top of the
paste to allow for a little compression from the
top two tiers. The best way to cut the dowels is to
score with wire cutters and snap them.
Spread a small amount of royal icing on Evenly mark where the eight Christmas Run a bead of royal icing along the spine
16 top of the 25cm cake. Carefully Lift the
20cm cake with a cake transporter and position
17 trees are to be attached on the centre tier.
Pipe a little royal icing on the marks and attach
18 of one of the half Christmas trees and
attach another tree to the side to form an L shape.
on top, repeat this step until all three cakes are the trees to the side of the cake. Do this twice and allow to dry for ten minutes.
stacked evenly on top of one another.
Stand both L shaped trees on the top tier Whilst drying roll out some gold Finally pipe a row of beads around the
19 to form a cross shape if looking from
above. Secure with a little royal icing and support
20 modelling paste and cut out a star shape,
attach this to the top of the tree using royal icing.
21 bottom of the top two tiers to neaten the
gap between cake and board.
with foam/polystyrene for ten minutes until dry.
Add the remaining pieces.
November 2015 31
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ICHF Nov_Cake Craft & Decoration November 14/09/2015 15:15 Page 33
Feature
Air Cadets 75th Anniversary

Celebrated in Cake
Heather Bicknell, a talented cake decorator, is creating a very special
tribute to be displayed at the entrance to Cake International at the NEC
in November 2015 to celebrate the RAF Air Cadets 75th Anniversary
which also coincides with the 75th Anniversary of the Battle of Britain.
Heather’s daughter is in the 1220 (March) Squadron of the Air Cadets for
which Heather has previously made a hand painted cake, Heather is also
Chairwoman of the Civilian Committee for the Squadron.
If you don’t ask... reference pictures for the ICHF project. He

asked if she would also be able to do
Heather says she cheekily sent a message via
something for their show in July and of course
the Air Cadets facebook page asking them, as it
Heather jumped at the chance and this cake
is their 75th Anniversary year, if there was any
was created to celebrate the 35th Anniversary
scope for her to create an official cake for them
of the Tri-National Tornado Training
and as a result was pointed towards the Head of
Establishment (TTTE). Heather drove 3 hours to
Media Communications. The idea was formed
RAF Fairford to deliver this cake, the entire
for Heather to produce a tutorial for some
thing being edible, including the sugar cockpit!
cupcake designs that would tie in with the
She used a combination of modelling, hand
anniversary. These would be rolled out across
painting and airbrushing to get the cloud effect.
the squadrons for them to make the cupcakes,
and photos of the finished cakes sent to
Heather to judge. The winning squadron in the
UK will win a hamper from Doric Cake C rafts.
Heather was then also commissioned to
create an official cake for the main
celebrations in London in February 2016
which will hopefully be cut by His Royal
Highness, The Duke of Edinburgh.
ICHF request
ICHF then suggested Heather could create a
display, following on from the Grotto she
organised last year, to tie in with the Air
Cadets and Battle of Britain Anniversary
themes so she has cleared her diary to
concentrate on this project and says she is
lucky to have some very supportive sponsors.
When Cake International, NEC closes the
project will be given to the Air Cadets HQ to
display next year for their celebrations.
Heather’s cake decorating started with the odd
cake for family and friends just after she had
her son in 2011. She says she played around
with different techniques, had some epic fails
and learnt a lot in a short space of time! kitchen to save the family from eating their Heather says she feels very lucky having
meals surrounded by giant dinosaur cakes as it had all these opportunities which have
Heather entered her first Cake International awoken an inner aviation geek in her also
became too stressful to have a 3 year old
competition in London in 2012 and freely admits doing tutorials and projects for and
eating spaghetti bolognaise next to a half
it was a disaster. She had never even been to a the Guides which she enjoys immensely -
completed competition cake!
show previously and had no clue about the level we think we are lucky to be able to share
of skill of the top cake decorators but from that Ooooh the men in uniform!! her skills with our readers! Despite the
point on she was inspired and still hones her hard work getting to the level she has
They are Typhoon Pilots!! Heather met the
skills. Currently she is especially enjoying achieved she is so modest, saying she still
Head of Media for the Royal International Air
creating floral wedding cakes. has lots to learn and doesn’t take anything
Tattoo when she went, camera in hand, to RAF
Her own business really took off last year and Coningsby for their media event, unveiling the for granted because “It’s a tough cake world
Heather converted her garage into another Typhoon/Spitfire synchro pair, to obtain out there!”
November 2015 33
ICHF Nov_Cake Craft & Decoration November 14/09/2015 15:15 Page 34
Feature
Mandy Strahand
✂
www.facebook.com/MandysSugarcraft
We caught up with Mandy Strahand at

Cake International, Manchester, after
she had completed her first
demonstrations in a public arena, to
ask her thoughts on this and her cake
NEC Birmingham decorating career to date.
6-8 November 2015 First Demonstrations

Mandy has given business presentations in
the past, during a long career in the
Visiting the show? financial sector, however her
demonstrations in the theatre at Cake
Section in a BSG regional competition and
then Mandy was hooked! Chris was also
Follow our checklist to International and on the magazine organising a sugar flower making class with
make the most of your visit stand in Manchester were firsts in terms of Alan Dunn, Mandy secured a place and that,
sugarcrafting. Her extremely supportive she says, was a real eye-opener.
husband said it was planned with military
Checklist precision, and he should know as he went From Hobby to Business

through several versions prior to the show! Competition was Mandy’s focus until quite
❏
There are few people who feel totally at recently as she considers it to be a superb
Ticket ease standing up in front of an audience driver for developing a range of skills and a
❏
however Mandy’s natural enthusiasm for great opportunity to gain impartial
Budget (or not…!) sharing knowledge and ideas came to the feedback on her work. A totally unexpected
❏
fore and with the support she was given it - and wonderful - outcome of this was to be
Shopping list and pen went really well and she says it was asked to contribute to and Guide
particularly pleasing to see the audience magazines. Her first project was “Versatile
❏ Cash, credit or debit card engaging with the ideas being presented
and asking questions.
Hedgehogs” (Party Cakes, Issue 21).
❏ Comfy shoes. Wear heels at Career to Date

your own risk ladies. Mandy’s sugarcrafting journey began late
❏
2010 through the local listing of courses.
List of exhibitors to visit She had booked practical evening classes -
❏
plastering and plumbing - and as an
Layers of clothing and a coat. indulgence, she also chose a short course
on making a royal iced Christmas cake.
The hall will get hotter, but Every year, whilst growing up, Mandy had
don’t be fooled it is still watched her dad royal ice the family cake
November outside and envisaged the course to be a one-off
‘reminiscence’. However Mandy quickly
❏
discovered royal icing and sugarpaste were
A large, strong bag /s to take
amazingly versatile mediums to get
what you buy back to the car creative with and it just went on from there.
or on the train The Next Steps
❏
Her interest lay mainly in the creative
A timetable of booked
decorating side and after a chance meeting Regarding developing a business based on
demonstrations with Christine Flinn, Mandy joined the cake decorating, Mandy says she is ‘on the
❏
British Sugarcraft Guild at Chris’s cusp’ - her heart lies in the creative and
Plus, don’t forget to visit the recommendation. She entered the Novice mentoring zones, so a traditional cake
Cake Craft & Decoration business model would not work for her.
She is therefore currently exploring all the
team at stand A50 and see
options as she knows it’s important to have
our joint 21st birthday cake sufficient work in the pipeline before
for the last time! transitioning.
Benefits usually take time to filter through
however, whilst at Cake International
Mandy was asked by the British Sugarcraft
For more information go to Guild to do a theatre demonstration for
www.cakeinternational.co.uk them at one of their shows she is looking
forward to seeing what happens next...
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36-37 Shoes v2_Cake Craft & Decoration November 14/09/2015 15:24 Page 36
Shoe Collaboration
A Walk On The Wild Side

Who doesn’t just love a jaw-dropping, amazing pair of glamorous shoes?
We have just a small selection from a group of people worldwide, organised by Heba Elalfy, who joined forces to bring you
these amazingly creative,fun, wonderful sugar shoe creations, though the collaborators confessed en masse, to not wearing
spectacular shoes like this very often in real life!! To see more go to their facebook page A Walk On The Wild Side.
Stunning Sparkly wedding shoes

hand
painting!
Zelda Scafidas
Glowing
Jennifer & Step
Isomalt heel, Zawadi

wafer paper Parizek
blossom
Inspired
hanie Photogra
by this Jamila Jankipersadsing

beautiful
dress
European and Chinese

phy, LLC
entwined dragons
Sylwia Sobiegraj
Michele
African art inspired,
Walters
2280 sugar beads used!
Sexy high
heels with
edible lace
Trudy Smith Riany Clement
36-37 Shoes v2_Cake Craft & Decoration November 15/09/2015 09:16 Page 37
Shoe Collaboration
Photography: Michelle Petkovic Photography
Made from
stacked cookies
Karen Zanker
white chocolate shoe

decorated with
sugarpaste
Jules Carter
Julie Stafford
Photography: Francesco Pancotti Photography
Spider man inspired Isomalt pearly shoe inspired

by the elegant pumps worn
Wafer paper by Kate Middleton at her
embellishment wedding.
Rebecca Hauger Simona Stabile Audrey Santana
Sugar quilling Japanese Geisha

inspired, Isomalt
heeled shoes
Anna D’Alessandro
Claire Lawrence
November 2015 37
Cassie Nov_Cake Craft & Decoration November 14/09/2015 15:25 Page 38
Birthday
Shoe Celebration We have 10

copies of Cassie's
gorgeous book to
give away to our
readers.
Create a fabulous life-size sugar shoe You will need Turn to page 12
to sit on top of a birthday cake. You to see how to
Consumables enter this
will be surprised how quickly this cake • tylose powder 1tsp fabulous prize
topper comes together – the hardest • modelling paste 500g (1lb) draw.
• liquid food colour brown, yellow
bit is waiting for the shoe to dry. • small amount of royal icing in a piping bag
Cassie’s new
Tools book Airbrushing
Editor's comment Take a look at the • life-size shoe cutter set with former on Cakes rrp £10.99, published by Search Press
• spoon-ended modelling tool
Show Collab on the previous pages for • diamanté trim 35cm (1ft 1¾in)
is on sale from October 1st. This book and many
more are available from www.searchpress.com
further inspiration on sugar shoes! • airbrush and cleaning jar
Rub white fat on hands, knead a block of Carefully lift the sole away from the board Roll out modelling paste and cut out the toe
1 modelling paste to warm it slightly. Roll it out
to 5mm thick. Lift the modelling paste away from
2 and place it on the former, with the heel
aligned with the top rear edge.
3 strap and back pieces of the shoe in the same
way. Use a small spoon-ended modelling tool to
the board, then replace it to stop it sticking. Cut add stitch marks around the edges.
out the sole with the shoe cutter.
Wet the inner sides of the toe strap piece and Wet the inside edge of the back piece and secure Strengthen 100g of modelling paste by
4 attach it on top of the sole in a curve with the
stitching on the outside. Use a scrunched-up
5 it in place as shown. Leave the shoe to dry. 6 kneading in a teaspoon of Tylose and roll it
into a tapered shape a little like a carrot.
piece of kitchen paper to help support the shape
whilst it dries.
Cut the heel to 12.5cm long, with the broad Roll out modelling paste to 1cm thick and Wet the top flat surface with a water brush,
7 end at an angle as shown. Place the heel on a
piece of foam as shown, and leave to dry.
8 use the toe end of the shoe cutter to cut out
a wedge for the platform.
9 place the shoe on top and cut away the
excess with a sharp knife to create a platform
under the toes.
Birthday
Cassie Brown
November 2015 39
Birthday
Soften modelling paste with water to a Hide the join by wrapping a 1.5cm strip of Place the shoe on a piece of kitchen paper.
10 chewing gum consistency. Use this to glue
the heel to the sole of the shoe. Smooth the join
11 modelling paste around the top of the
heel, trim away the excess. Put the shoe to one
12 Paint the sole of the shoe with the
airbrush, filling the colour well with a cream mix
with the flat of a knife. Look at the heel from side to dry overnight. of ten drops of yellow and one of brown. Be sure
different angles to make sure it is straight, then to colour the sides of the soles too.
set it aside to dry.
• Diamanté trim is not edible, so do let

the recipient know when you present
the cake.
Using a piece of kitchen paper to protect Colour the back of the shoe in the same
13 the sole, spray the toe strap with brown.
Work closely and quite heavily to give a distinct
14 way, using the kitchen paper to help protect
the sole, then spray the inside, working carefully to
shine. This heavy use will create a lovely leather avoid the sole. Set the shoe aside to dry.
effect. Spray the wedge below the toe strap in
the same way.
Roll out a small piece of sugarpaste Attach the label with water. Make a 2.5 x Add a 23cm length of diamanté trim
15 icing very thinly and cut it into a 4 x
6cm rectangular panel. Use a small spoon-
16 4cm panel from modelling paste and
decorate it with a leopard skin pattern. Attach
17 around the top of the wedge and a 11.5cm
length around the top of the heel, secure in place
ended modelling tool to add the suggestion of with royal icing. with royal icing.
stitch marks around the edges.
Never compromise.
Three professional pastes for three unique uses.
FLOWER
MODELLING PASTE
PASTE
RR RRP
P£ £4.4
3.3 5*
5*
All-purpose, high-quality Specially formulated for
modelling paste ultra-fine floral work
SUGARPASTE
RR
P£
1.85
*
The ultimate high-
performance cake covering
TM
Available from all good cake decorating and sugarcraft shops, please call 0845 61 71 810 or +44 (0)1252 260 260
to find your nearest stockist. Trade enquiries are welcome.
*Sugarpaste £1.85 RRP (250g White) / Modelling Paste £3.35 RRP (200g White) / Flower Paste £4.45 RRP (200g White) Made in Great Britain

Charlotte Nov_Cake Craft & Decoration November 14/09/2015 15:27 Page 42
I’m Dreaming of a
White and Gold Christmas...
Combining traditional poinsettia and ivy with two current favourite trends, white on white adorned with
burlap, creates a gorgeous, show stopping, feature cake for the Christmas tea table.
PREPARATION
Secure the first cake to the cake card. Stack and fill the cake and insert five plastic dowels through
Charlotte Watson the cake (cut the dowels so that they sit level with the top of the cake). Add the second cake card
to the top of the cake, securing with a little chocolate ganache. Continue to stack the second cake
on top. Place the cake in the fridge for around one hour to firm up and then coat the cake with a
layer of chocolate ganache. Cover the cake and the cake drum with the white sugarpaste. Secure
the cake to the cake board with royal icing.
You will need
Consumables
• round cakes 15cm (6in) x 2
• round cake cards 15cm (6in) x 2
• round cake drum 25cm (10in)
• sugarpaste white 1.4kg (3lb 8oz)
• flower paste white
• royal icing white
• plastic dowels
• white florist wire 24, 26, 30 gauge
• clear alcohol
• gold lustre dust
• gold edible glitter
• confectioners glaze
• cornflour or icing sugar
• edible glue
• burlap ribbon trim
• gold ribbon
Tools
• ball tool * Use two pieces of acetate to smooth the top Take two lengths of 28g white florist wire
• ridged cone and mini ball tool *
• firm foam pad *
1 edge of the cake, one on the side and one on
the top. Ensure the two pieces of acetate are
2 and cut each into third lengths using needle
nose pliers/wire cutters. Make a small hook at the
• poinsettia cutters * touching to achieve a sharp edge. end of each wire.
• ivy leaf cutters set of 3 *
• leaf veining mats 5-8 *
• needle nose pliers
• small rolling pin
• piping bag
• small toothbrush
• paintbrush
* FMM products
• When attaching the balls of paste to Using white flower paste, roll six small balls Roll out white flower paste thinly over a
the hooked wires, pinch the paste at
the base to secure and carefully
3 from the paste. Dip the hooked end of each
wire into edible glue and carefully attach the
4 grooved board lightly greased with white
vegetable fat. Remove the paste from the board and
remove the excess paste. balls. Set aside to dry. cut out the bracts. Make five bracts of each size
using cutters 2-6 and three bracts using cutter 7.
Christmas
This cake is
classed as a
‘double barrel’ cake and
the additional cake card
between the two cakes is
essential to give extra
support to prevent the
lower part of the cake
from collapsing.
To achieve
sharp edges on sugarpaste
covered cakes, first cover with
a layer of chocolate ganache.
The ganache will stay firm when
set and makes the process of
getting a sharp edge much
easier than if covering a
cake coated in
buttercream.
November 2015 43
• Cut the bracts and leaves then place

them under a stay fresh mat or
between a plastic document wallet to
Dip the end of a third length 26g white wire prevent them from drying out. To Transfer the bracts, groove side down, to the
5 into a little edible glue and insert about two
thirds into the ridge in each of the bracts.
ensure a clean cut, turn the cutter over
and with the paste still attached
6 red foam pad. Vein each using the leaf veiner.
Carefully pinch the paste at the base of each smooth fingers over the cutting edge.
bract to secure. • If the paste feels sticky, lightly dust
the veining mat with cornflour before
veining the bracts.
• To thin the edges of the bracts, place
the ball tool half on the edge of the
bract and half on the foam pad. Press
down into the pad and move the ball
tool around the edge of the bract. Do
not press too hard as this can cause
the paste to tear.
• Always advise the recipient of the
cake that wires have been used for the
poinsettia and stems and must be
Soften the edges of each bract using the Make a paint using gold edible lustre dust
7 large ball tool. Start at the top of the bract
and work down towards the wire. Set aside to dry.
removed before cutting into the cake.
8 and clear alcohol. Paint the three largest
bracts and leave to dry. Cover the paint and set
aside for later use.
Take the white centres and dip into edible Take quarter width white florist tape and Add the first layer of the smallest bracts
9 glue before dipping into gold edible glitter.
Brush with confectioners glaze to seal the glitter
10 tape down each of the centres and then
tape all six together into a bunch. Individually
11 to the gold centre using half width white
florist tape. Add one bract at a time and tape in
in place and leave to dry. tape all of the bracts. place before adding the next.
KNOW HOW
• Florist tape comes in one width, to cut down

to quarter/half width use a tape cutter, or a
pair of scissors to carefully cut. To activate
the stickiness, gently pull on the tape.
Add the second layer of bracts, using the Add the final two layers of the white
12 next size up. Again, taping one bract in
place before adding the next.
13 bracts as per the previous layers finishing
with the largest size.
Christmas
Complete the poinsettia by taping the To make the berries, place balls of white Roll out white flower paste on the grooved
14 three gold bracts to the back. Tape down
the whole stem with the half width tape.
15 flower paste on to third lengths of 26g
white wire dipped into edible glue. Indent the
16 board and cut several ivy leaves using the
three cutters. Insert a third length 26g wire into
centre of each with the ridged cone tool. Dry and each, vein and soften the edges using the large ball
paint with the gold lustre paint, brush with tool. Set aside to dry. Make several of each size.
confectioners glaze to seal.
• The poinsettia and ivy stems can be

made ahead of time and stored in a
cardboard box until ready to use.
Add more clear alcohol to the edible gold When dry, individually tape down the stems
17 paint to make a thin consistency. Dip the
end of a clean toothbrush into the paint and
18 of each ivy leaf with quarter width white
tape. Tape the gold berries into bunches of three.
‘splatter’ over the leaves.
Take a 24g white wire and curl the end Begin taping the smallest of the ivy Using the needle nose pliers carefully
19 around the tip of a paintbrush. Curl the
ends of third lengths of 30g wire.
20 leaves to the 24g curled wire using half
width white tape. Offset the leaves, increasing
21 bend the wires to give a natural looking
arrangement. Make two stems, one larger and
their sizes working down the stem, adding in the one smaller.
gold berries and the curled 30g wires.
Wrap a piece of hessian (burlap) trim Insert a large posy pick into the top of the Insert the poinsettia stem into the posy pick
22 around the base of the cake and secure at
the back with a little royal icing.
23 newly sugarpaste coated cake, to hold the
poinsettia and ivy stems securely and safely in
24 and then add in the two ivy stems. Pipe a
little white royal icing into the pick to secure the
the cake top. stems. Finish the cake drum with gold ribbon.
November 2015 45
Hannah Nov_Cake Craft & Decoration November 14/09/2015 15:29 Page 46
Regency Bauble
Royal Icing Piping Skills and Bas Relief Influence
The design on this regal looking bauble is inspired by Wedgewood and the
bas relief seen in Italian architecture. A challenge of bas relief and piping
skills worked on a spherical cake to produce an impressive display.
Roll out and cover the board with navy
You will need 1 sugarpaste. When dry, use a scriber to mark
the position of the royal icing pattern, 1cm in
Consumables Tools from the edge of the board.
• fruit cake ball 16cm (6in) • piping nozzles No.1, 1.5, 2, ST51 (PME)
• round drum board 28cm (11in) • set of 11 circle cutters, 2cm (1in) to 9cm (3.5in)
• apricot glaze (Cake Links)
• marzipan 650g (1lb 4oz) • small soft paintbrush
• navy sugarpaste 1.5kg (3lb) (Renshaw) • flexi smoothers (Bellissimo)
• white sugarpaste 100g (4oz) • cake markers (PME)
• modelling paste 75g (3oz) white • daisy plunger cutters 4cm (1½in), 1.5cm (PME)
• royal icing 500g (1lb) • 5 petal rose cutter 4.5cm (FMM)
• lustre dust, pearl • circle plunger cutter (PME)
• clear alcohol • clematis cutter set (Patchwork Cutters)
• vegetable fat Trex or White Flora
• icing sugar in a shaker
• edible glue
• paper piping bags
• cocktail sticks
Roll out white sugarpaste to 3mm thick and
How to cover a sphere cake

2 cut out 2 circles using 9cm cutter. Emboss
circles in the sugarpaste using the smooth top of
alternate sized circle cutters.
• Level the fruit cakes as necessary and
sandwich the two half sphere cakes
together using apricot glaze and a thin
layer of marzipan. Coat the whole cake
in apricot glaze. Roll out the marzipan
to 4mm thick and cover the ball.
• Turn the cake upside down on a foam
pad. Pleat the marzipan, cut the excess
with scissors and smooth out any pleats
and creases using the smoothers,
trimming any further excess as
necessary. Smooth over the surface
resting on the foam pad, leave to dry.
• Brush the surface of the marzipan with Glue a sugarpaste circle to the top of the cake,
clear alcohol. Roll out the navy
sugarpaste to 4mm thick and cover the
3 then tilt the cake to secure the second circle
underneath. Emboss lines from the centre of the
cake, repeating step 2. circle to the outer edge using the dresden tool.
Extra hints for success

• Place the fruit cake back in the tin, trim
and level as required with a sharp knife.
• Once the apricot glaze has been
roughly applied to the surface of the
ball cake with a pastry brush, use
hands to smooth the apricot glaze all
around the cake. Disposable gloves can
be used for this purpose.
• Position the largest cake marker in the
centre of the board. Place a ruler across
the markings on the guide and, using a
scriber, mark where the flowers of the Using white modelling paste roll a small
pattern will be piped. Move the ruler using
the cake marker to make evenly spaced
4 barrel shape, flattening each end. Cut a daisy
plunger flower and stick to the top of the barrel,
marks around the edge of the board. make two holes in the top with a cocktail stick.
Roll a thin sausage of paste, curve into a U shape
and glue in place.
Sugarcraft
Masterclass
Hannah Collison and

Lynn Crees-Glendinning
ROYAL ICING RECIPE

pure egg albumen 2tbsp (15g)
water 75ml (2½floz)
icing sugar 500g (1lb)
• Add 2tbsp (15g) pure egg albumen to 75ml (2½floz) water and stir. Leave to stand for 15mins
• To give the impression that the cake
stirring regularly. Pour mixture through a sieve and into a mixing bowl.
bauble is tilted, position the top
• Sieve 500g (1lb) icing sugar twice and add half the quantity (250g) (8oz) to the bowl. Stir with a sugarpaste circle off centre and match
figure of eight motion until combined. Repeat with remainder of icing sugar. Using the lowest the position of the bottom disc. This
setting on the mixer to minimise the amount of air being incorporated, mix for a maximum of will keep the two spheres of fruit cake
five minutes. in an upright position providing
• Transfer to a clean airtight container, surface seal with clingfilm and secure the lid. Leave the increased stability.
icing to rest for one hour to allow any air bubbles to dispel.
November 2015 47
Cut the centre from the top white sugarpaste Cut a strip of paper or thin card 5cm long by Using a piping bag with a No. 2 writing
5 circle using a 2cm circle cutter and fix the
clasp in place with royal icing.
6 1.5cm wide and use this as a spacer. Hold it
against the cake and scribe a line around the
7 nozzle and white soft peak royal icing, pipe a
snail trail around the cake following the scribed
cake, 5cm up from the edge of the sugarpaste line. Continue with royal icing and a No. 2 writing
circle at the base. nozzle, to pipe triangles of three dots creating a
picot edging against the edge of the bottom
sugarpaste circle.
Using stiff peak royal icing and ST51 leaf

9 nozzle, pipe leaves going downwards from
the top sugarpaste circle.
TECHNIQUE
To mark the position of the piped flowers in Using soft peak royal icing and a No 1.5
8 the top section of the design, fold the 5cm
spacer in half and with a scriber, prick a mark at
To create a ‘gathered’ effect in the leaf,
repeatedly move the nozzle back and forth
10 nozzle, pipe a five petal flower by piping
pearls around the pricked marker. Pipe a dot
2.5cm intervals around the top of the cake. whilst continuing to apply pressure to the over the centre mark. Pipe an S scroll in
piping bag. between the flowers and fix the cake to the
board with royal icing.
To make the large flowers, roll out the Cut a circle out of the middle of each To make flower centres, roll the modelling
11 modelling paste to 2mm thickness and cut
five flower shapes using the 5 petal cutter and
12 flower using the circle plunger cutter,
curve the petals between finger and thumb and
13 paste to 1mm thick and use the patchwork
cutter to cut out the fringed strips. Roll up the
place them under plastic. Vein each petal on a arrange them so they overlap a little. Leave to dry. strip, pinch the base and trim any excess paste so
foam pad using a dresden tool. that it fits neatly in the centre of each flower.
Sugarcraft Masterclass
Make the leaves by rolling tiny balls of Stick the first flower in the centre of the
14 modelling paste into cones, mark with a
dresden tool and give them a twist.
15 cake with royal icing and then fix the
centre of the flower with royal icing.
16 Draw an S scroll approximately 7cm long
on a piece of greaseproof paper. Use this
pattern to scribe the scroll on to the cake each
side of the central flower.
• To pipe a double line scroll, pipe the

bottom line first, holding the nozzle
close to the cake. The second line will
then sit on top of the first as it is piped.
• Place the spacer directly under the
centre flower, parallel with the snails
trail piped line and mark each side of
the spacer where the leaf loop will
begin and end. Make a mark with the
scriber below and in the centre of the
spacer. This will be the lowest point of
Pipe a double line scroll using a No. 2 the loop. Repeat around the cake. Stick the remaining flowers in place. Mark
17 nozzle and soft peak white royal icing.
• Cover the board with paper towel
18 and pipe a double line scroll between the
flowers. Fix the leaves to the scroll using royal
before applying lustre dust to the cake
icing. Using a No. 1 nozzle pipe some dots in
design to prevent any residue falling on
small scrolls to embellish the design.
the board.
Using the 5cm spacer mark the position of Cut out small daisies with the plunger Pipe a flower design on the edge of the
19 the loop for piping the leaves. Using a No.
ST51 piping tube and stiff peak icing, pipe leaves
20 cutter, secure in place with royal icing at
the joins of each of the piped leaf loops. Pipe a
21 board to replicate that on the top section
of the cake as in step 14. Lustre dust can be
beginning at the lowest point of the loop and dot in the centre of each daisy. brushed on to the design to give it a sparkle.
working up each side of the loop.
November 2015 49
RR Nov_Cake Craft & Decoration November 14/09/2015 15:32 Page 50
Recommended Reads
Recommended Reads
Animation in Sugar Bellissimo Wedding Cakes
Author: Carlos Lischetti Author: Helen Mansey
Price: £19.99 Price: £21.99
Publisher: B Dutton Publishing Publisher: B Dutton Publishing
ISBN: 978-1-905113-51-4 ISBN: 978-1-905113-52-1
Pages: 256 Pages: 160
Size: Hardback, 225x 268mm Size: Hardback, 225 x 268mm
Content: This is the second sugar Content: There are some books you
modelling book that Carlos want to own just to be the envy of
Lischetti has produced and it’s a your friends and this is one of them.
must have for any It does not belong anywhere but
modeller. The making of out on show. There are
quirky, modern cake twelve stunning
toppers are explained contemporary designs, full
from diagram stage to step by step instructions on
finished model in full each and gorgeous photos.
step by step projects. Detailed recipes for many
Superb photography and different cakes and
the models will suit coverings are included,
many people and together with pages of
occasions and definitely relevant hints and tips on
make the recipient achieving the perfect
smile. wedding cake.
100 Buttercream Flowers Mini Cake Academy

Author: Valeri Valeriano and Christina Ong Author: Lindy Smith
Price: £16.99 Price: £19.99
Publisher: David & Charles Publisher: David & Charles
ISBN: 978-1-4463-0574-4 ISBN: 978-1-4463-0407-5
Pages: 144 Pages: 144
Size: Paperback, 276 x 210mm Size: Hardback, 218 x 282mm
Content: The title says it all but does Content: Petite, perfect and beautiful
not do this book justice. The two detail in their decoration, Lindy
young authors have come to the fore Smith’s Mini Cakes are a joy to
with their wonderful skills with create, see and eat. Each of
buttercream and this book the 30 projects in this book
is their second. Yes, there is well photographed and
are 100 different flowers step by step advice is giving
and leaves, with natural to the reader. Some are
looking colour schemes, fantastically brightly
that you can create from coloured but there is also
the immaculately detailed white on white. Painting,
step by step instructions. modelling and other
Plenty of photos show the techniques are broken down
right tube and the correct into steps so anyone can
direction of buttercream create these tasty treats.
flow to ensure perfection.
20 To Make Quilled Animals 20 To Make Sugar Brides and Grooms

Author: Diane Boden Author: Katrien van Zyl
Price: £4.99 Price: £4.99
Publisher: Search Press Publisher: Search Press
ISBN: 978-1-78221-088-7 ISBN: 978-1-78221-246-1
Pages: 48 Pages: 48
Size: Paperback, 155 x216mm Size: Paperback, 155
Content: 20 delightful, easy yet x216mm
imaginative designs Content: Full of
covering a range of animals ideas, inspiration and
including cats, dogs, sheep, instructions for
a hippopotamus, a fox, making the
giraffes and an alpaca. The traditional bride and
projects are cute, whimsical groom that adorn the
and quick to make and top of the cake with
once finished can be used ease. There are ten
to decorate many different grooms and ten
items. Although normally matching brides to
used in paper crafting this choose from, in a range of styles (including a more ‘mature’
craft makes the transition couple!), in a variety of poses. There are general instruction
to sugarpaste with ease on personalising hair styles, dress styles, colour and so on to
and looks beautiful when used to decorate cakes. match the happy couple.
Pg 25_1PAGE TEMP 16/03/2015 16:50 Page 1
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Hamilworth stemtapes are designed especially for sugarcraft with
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• Free Videos Birkenhead
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• Classes
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May 2015 25

Katy Sue_Cake Craft & Decoration November 14/09/2015 15:33 Page 52
Christmas
Baubles
These super moulds are our exciting
new subscription gift, they can be used
in so many cleverways to achieve
amazing results.
You will need

Consumables Tools
• sugarpaste • cutters (various shapes)
• food colour periwinkle, • piping bags
metallic gold • Christmas baubles mould
(Rainbow Dust) (Katy Sue Designs)
• chocolate (white) • holly trio mould
• cornflour (Katy Sue Designs)
• cake drum round 25cm • oval heart plaque mould
(10in) (Katy Sue Designs)
• pre covered cake 20cm
(8in) Doreen Thompson
• pre made cookies Creative Director
• pre made cupcakes
Cupcakes
Use sugarpaste to make the Make baubles and leave to dry

1 smallest holly in the mould.
Release and paint.
1 (approximately 10 mins). Paint the
detail on the bauble to highlight it.
Cookies
An assortment of simple cutter Roll out sugarpaste and cut out
2 shapes have been used on
these cupcakes.
2 with a cookie cutter and place on
a cookie of the same shape. Scribe
lines for baubles to ‘hang from’.
Place small holly and star shape Pipe royal icing over scribed lines.
3 onto the sugarpaste cupcake.
Add a bauble and paint or dust.
3 When dry can be painted gold.
Use royal icing or melted chocolate
Place on top of star shape. to glue the baubles to the cookie.
Katy Sue_Cake Craft & Decoration November 14/09/2015 15:33 Page 53
Feature
Cake top Dust the bauble mould with When all the moulds are filled with chosen Press down with hands to make sure the
1 cornflour before use. Place chosen coloured
sugarpaste into each bauble. Press down and
2 colours roll out white sugarpaste and place 3 backing and baubles stick together then roll
over with a rolling pin.
over the mould.
neaten the edges.
Turn mould over and slowly peel away from A circle cutter is used for this round cake but Paint the baubles with gold edible paint and
4 the sugarpaste to reveal the baubles cleverly
embedded in the paste.
5 any cake shape can be used and the top 6 glue in place in the centre of the cake. Leave
to dry.
cut out to fit. Leave to dry for 20/30 minutes.
Cake top embellishments Fill the outer edge Cut in half lengthways and repeat this process Make approximately 25 medium holly leaves
7 of the oval heart plaque mould with
sugarpaste. Turn the mould over and release on to
8 to make four pieces, be careful when handling 9 from holly trio mould. Paint the berries gold.
as they are fragile. Leave to dry for 10 minutes.
a flat surface.
Subscribe Today
and receive a free
Christmas Baubles and Holly Trio
Moulds from Katy Sue Designs.
Glue the border edges in place around Here's an alternative suggestion for a
10 the baubles circle plaque using royal icing
to attach them. Attach the painted holly leaves on
11 more traditionally coloured Christmas cake.
Turn to page 11
the four corners and around the base of the cake. to find out more!
November 2015 53
54-55 Penny_Cake Craft & Decoration November 16/09/2015 13:27 Page 54
Penny Dreadful Collaboration
Penny Dreadful Inspired Collaboration

This totally different collaboration organised by Rebecca Hauger, has the theme of
Penny Dreadful, with inspiration, a love and passion for Victorian Gothic Horror
novels and the Penny Dreadful TV series. This collaboration lends itself to Halloween
brilliantly at this time of year showing a different, dark, sensual and subtle side to
horror. The artists were encouraged to explore the hidden beauty in this often
overlooked genre. As you can see the results are dramatic to say the least!
Mayra Estrada:
USA
Tamara Woutersen: Netherlands
Karen Blackwell: UK
Karen Keaney: Ireland Mayer Rosales: Spain Darío García: Spain
54-55 Penny_Cake Craft & Decoration November 14/09/2015 15:34 Page 55
Penny Dreadful Collaboration
Jonathon Theuma: Malta

Lou Cross: UK
Jenny Kennedy : USA
Charlotte
Gillane:
Ireland
Cassandra Rice: USA

Kayla Pruitt Photography
Veronique de Groot: USA
Michael Almeida: Portugal Rebekah Naomi Wilbur: USA

Dakota James Photography
November 2015 55
MARION replaced_Cake Craft & Decoration November 14/09/2015 15:37 Page 56
Owl Always Love You

You will need
Consumables
• cake 20cm (8in) • alcohol
• ribbon 2 metres of 15mm rust
Marion Frost
• cake drum 28cm (11in)
• sugarpaste powder blue 1kg (2lb 2oz) (Renshaw) (A Piece Of Cake)
• sugarpaste white 500g (1lb) (Renshaw)
• flower paste dark brown 125g (5oz) (Renshaw) Tools Make this cute Christmas cake using
• flower paste light brown 60g (2oz) (Renshaw) • owl set (Patchwork Cutters)
• flower paste 10g (½oz) each of white, green, red, black • christmas greetings (Patchwork Cutters) layering techniques and Patchwork
• house side design set (Patchwork Cutters)
(Renshaw)
• small palette knife (CelCakes)
Cutters. This design would also make a
• dust colours lilac whisper, shell green, yellow gold,
blue ice (EdAble Art) • paint palette fabulous centrepiece for a Christmas
• vegetable shortening (Trex) • paintbrushes No. 0000, 3
• piping nozzle No. 3 (PME)
engagement party.
• click twist brush white (Rainbow Colours)
• magic sparkles (Karen Davies Sugarcraft) • small sponge (washing scourer is ideal)
Roll out brown flower paste and cut out Moisten and attach the branches on to the
1 Cover the cake and board with sugarpaste.
Attach a strip of brown paste on to the cake 2 eight branches. 3 tree trunk.
to form a tree trunk, use a dresden tool to mark a
bark pattern.
Roll out white flower paste and cut out four Attach the separate house on to the side Roll out white flower paste, grease the cutter
4 cottage side designs, four extra cottages and
four extra roofs plus extra trees to fill in gaps.
5 design, dust over with lilac and blue dust 6 well and place on to the paste, press firmly.
colours before attaching the white roof. Attach Remove the cutter and surplus paste and pick out
the pieces on to the cake sides, adding the extra the pieces between the ribbon loops. Mix alcohol
trees where necessary. and dust colours to paint the present.
On a lightly greased board roll out two Roll out two shades of paste and cut two Place the wings on to the male owl plus the
7 shades of brown flower paste. Grease the 8 wings from each piece of paste. Texture by 9 present. Curl the bottom of the wing around
the present.
cutter and cut one owl from each colour. Remove rolling over lightly with a frilling stick. Place wings
the wing from the darker owl. on to the female owl using water for sticking.
Christmas
Dark coloured
sugarpaste is best
rolled out on vegetable
shortening to prevent
icing sugar streaking
the surface.
When using
Patchwork Cutters, do
not lift the paste when
rolling out this will
prevent the paste from
lifting into the cutter,
roll the paste
thinly.
Cut out feet and large eyes, moisten and Roll out pink and orange paste, grease the Cut four eyes with the pupil off centre
10 attach on to the owls. 11 beak cutter and cut two of each colour.
Moisten the owls and place the beaks into
12 cutter in white paste. Repeat with black
paste and the other cutter. Place the pupils on
position. The beak can be left closed or opened. the eyes and add a highlight with white paint.
Cut a large eye from brown paste and cut into
two pieces. Moisten and attach on to two eyes.
November 2015 57
Attach the finished eyes on to the owls. Roll out a piece of red flower paste and a Rub a little grease on to the white pieces
13 14 piece of white. Grease the hat cutter and
cut out one from each colour. Remove the white
15 and sprinkle with ground Magic Sparkles.
bobble and trim and using water for sticking,

attach both on to the red hat.
Cut out holly pieces, make small berries Roll a small piece of green paste into a Roll out white flower paste and cut out
16 and mark a dot by pressing with a
cocktail stick.
17 ball, roll into a sausage shape as shown.
Press to flatten, bend in half and pinch the back,
18 the moon, stars, a flower and a large
number of circles using a number 4 piping nozzle
add three small balls of white paste and mark a for the top of the cake and a No. 3 piping nozzle
hole in each one with a cocktail stick. for the sides. Paint the centre of the flower yellow.
Use softened sugarpaste to attach all Pipe softened sugarpaste on to the Spread a little softened sugarpaste onto
19 pieces to the cake, small circle ‘snowflakes ‘
are attached with water whilst still soft.
20 branches and tree trunk, down the side of
the male owl and across the tops of the side
21 the cake board and sprinkle with ground
down Magic Sparkles.
design houses and trees.
Mix together a little white vegetable Place the embosser on to the sponge to
22 shortening and red dust colour to form a
paste. Work the colour into a sponge, roll out
23 pick up the colour then on to the paste.
Lightly tap the embosser, remove and trim. Use a
flower paste, perfectly flat without ridges. cocktail stick to curl the edges of the paste leave
Attach the greetings on to the board
to dry.
24 using softened sugarpaste for sticking.
Carol Nov v2_Cake Craft & Decoration November 14/09/2015 15:39 Page 60
Sugar Skills School
Silicone Moulds
Silicone moulds are probably one of the most important advances in cake decorating over the past few
years. The reason for this is very simple; moulds allow anyone, even those who were at the back of the
queue when artistic ability was being handed out, to create something of great beauty fairly easily. This has
made it easy for many who may not have dared to lift a rolling pin to have a go.
Carol Deacon Of course confectionery moulds have been around for centuries. Early moulds were usually made of wood,
painstakingly carved by talented craftsmen for the banquet tables of royalty or the very rich,
Food grade silicone has opened the door for everyone to have a go. The plethora of designs and ideas for
use is enormous – they can even be homemade.
Always wash moulds in hot soapy water and dry thoroughly before use whether they are bought or homemade.
Ready Made Silicone Moulds

There are hundreds of designs available and although some moulds
can seem quite pricey, washed, dried and kept carefully they can last
for years and be re-used time and time again. It is best to choose
moulds that will be well utilised and build up a collection as required.
Using Moulds
Silicone cake decorating moulds can be
used with a variety of edible foodstuffs
– sugarpaste, gumpaste, petal paste,
marzipan, chocolate, isomalt, etc. and
because they can withstand cold as
well as heat they can even be used to
create decorative jellies and frozen to
make posh ice cubes.
The method for using a silicone mould
with any edible modelling paste is fairly similar whatever brand of mould is
purchased with the exception of ‘Marvelous Molds’ which will be discussed later.
This is a pretty Vintage Brooch Mould designed by Ceri DD Griffiths for Karen
Davies Sugarcraft Ltd (www.karendaviescakes.co.uk).
Step 1 Step 2 Step 3 Step 4
Step 1 If modelling paste is used, the chocolate. Chocolate should Step 2 Press a small soft ball of Step 3 Flex and bend the mould
dust the mould with a little contain enough oil to release itself. paste into the mould. Slice away any and peel the decoration out.
cornflour and tip away the excess. If the chocolate does stick, spray a excess from the back of the mould or
Do not do this with chocolate as it LITTLE food oil or cake release use the edge of a thumb in a wiping
Step 4 Leave the decoration to dry.
spray into the mould. Dust if required with edible lustre
would leave a dusty appearance on motion to tear away any excess.
and stick on to the cake.
Silicone Mats
A decorative silicone mat is an extremely quick and often stunning way to cover a cookie or cupcake. The mould used here is the Duchess
Lace mat from Katy Sue Designs www.katysuedesigns.com.
Step 1 Step 2
Step 1 Dust the mat with cornflour Step 4 Flip the mat and paste over
and tip away the excess. so that the sugarpaste is now on
the work surface and gently peel
Step 2 Place the mat on a work the mat away from the icing.
surface and cover with a layer of
sugarpaste, gumpaste, marzipan etc. Step 5 Cut out shapes such as
circles and stick them on to a
Step 3 Press the paste firmly into cookie or cake.
the mat then roll over it with a
small rolling pin. Step 6 And there it is – a simple
cookie elevated into a work of art!
Sugar Skills School
Step 1 Step 2
Marvelous Moulds
Step 3 Step 4
Marvelous Molds shown:
Pearl Paragon & Medium Hydrangea
Designed by Dominic Palazzolo (www.marvelousmolds.com), this range of

moulds, has a very cunning patented design element. Each mould has a
tiny raised lip around the outside of the design so that once the mould
has been filled and rolled over with a small rolling pin it automatically
severs away the excess icing neatly and cleanly.
Step 1 Dust the mould with cornflour.
Lay strip of paste over the top. A 50:50
mix of flower paste and sugarpaste
Step 2 Gently roll along the length Step 3 The excess icing should Step 4 Remove the decorations
of the mould with a small rolling pin. simply fall away. from the moulds and leave to dry.
works well.
Step 1 Spray the model and the Step 1 Step 2

Composi-Mold container you are making your
mould in with a little vegetable oil
spray or release spray. Place the
model in the base of the heatproof
container. If it's very light, anchor it
with a bit of modelling clay or blue
tac to stop it floating.
Step 2 Remove the lid of the
Composi – Mold pot and heat in 30
second increments until the
Composi-mold is liquefied. Then tip Step 3 Step 4
This is a re-useable product it into the heatproof container with
specifically designed to be used the mould in. Pour slowly to try to
with food. Its’ major advantage stop large air bubbles forming.
is that it can be reheated and Step 3 Cover the top of the mould
re-used up to 35 times. It comes and leave it to set. If you can't wait,
in a pot which once opened place it into the fridge to speed up
initially looks like a pot of solid the setting process.
honey! Obviously read the
Step 4 Once set, remove the whole
manufacturer’s instructions mould from container and ease
before starting and be aware your model out. Step 5 Step 6
that the pot and product will
get hot so take care if using Step 5 Wash and dry the mould.
Spray a LITTLE oil inside the mould
ComposiMold with children.
and fill your mould with chocolate,
This is just a brief overview and gum paste or whatever else you
many more ideas and help are choose to use.
available on the company
Step 6 When ready, release the
website www.composimold.com
chocolate or paste from the mould.
& www.shesto.co.uk
November 2015 61
Sugar Skills School
Iris Folding Moulds

Iris folding has nothing to do with the flower. It’s actually a papercraft technique in which strips of paper
are folded and arranged in such a way that the centre of the design resembles the iris diaphragm
(opening) of a camera lens.
These stylish Iris folding moulds designed by Sarah Joyce for Squires Kitchen (www.squires-shop.com)
are simple and classic. They are also a good size and can be used with chocolate, modelling paste etc.
There are also matching cookie cutters available.
Iris Folding Christmas Bauble Step 1 Press modelling paste into Step 2 Carefully release it. Step 3 Dust with a little edible
the mould. dusting powder if required for a bit
of sparkle and add a ribbon too.
Step 1 Step 2 Step 3
Iris Folding Chocolate Stars shown here is the same for use with Step 2 Tap the filled mould on the Step 3 Release the chocolate star
These moulds work well with any style or design of silicone mould. work surface to release air bubbles. and use as desired.
chocolate as they’ll give even the Allow to cool (place the mould in
Step 1 Melt a little chocolate and the fridge or freezer for a few
biggest chocoholic a sizeable fill the mould.
chocolate hit but the principle minutes to speed this up).
Multicoloured Chocolate Stars accuracy but there’s no messy Step 1 To make multicoloured stars, Step 2 Repeat, filling the other
TIP Use a greaseproof piping bag to washing up afterwards. If the fill one or two sections of the mould sections with different coloured
pipe the chocolate into the star. A chocolate in the bag starts to with white or dark chocolate and chocolate one at a time.
nozzle is note required, just snip off harden simply pop the whole bag place in the fridge or freezer for a
into the microwave for a few few minutes to set.
Step 3 Once the mould is full,
the end once the bag is filled and allow to set then carefully turn the
closed. Not only does it give greater seconds to soften it.
decoration out of the mould.
Pesky Air Bubbles Step 1 Step 2

When working with quite an
intricate mould using chocolate, if
just tapping the filled mould is not Step 1 Paint melted chocolate
enough to get rid of trapped air around the mould.
bubbles, first ‘paint’ the mould with Step 2 Fill the mould with melted
melted chocolate. Then fill it as chocolate and allow to set as usual.
usual. Again this tip will work with
any mould not just these Iris ones.
Sugar Skills School

Silli
Making Moulds Silli is a high grade, food safe, silicone putty (www.sillicreations.com &
www.shesto.co.uk). The pack contains two readymade pastes that are mixed
together to create a silicone mould. Although this is a very easy product to
use, once mixed the product starts to set after 10 minutes and the product
starts to harden, so get all equipment to hand before starting.
Step 1 Weigh out equal parts of the for 2-3 hours at room temperature
two mixes. Only use as much mix as until it has completely set.
required as it will not keep.
Step 4 Carefully remove the object
Step 2 Knead the two components from the mould and ideally leave for
together until they become one 2 days before using so that the
solid colour. silicone has time to cure ‘harden’
TIP If everything is sticking to properly. However if the finished
everything else, LIGHTLY Step 3 Shape the putty into a thick mould is small it can be used very
grease hands and work oval or disc and either press it on to gently after about an hour. The
surface with a little white the chosen object or press the object process can be speeded up by placing
vegetable fat (Trex, Crisco etc) into it. With the putty still in place on the mould into a hot oven (100°C or
the object, leave whole thing alone 212°F) for about 15 minutes.
Siliconee Plastique However on the MYOM website there is an interesting tutorial about how to
Just like the Silli, this comes in two parts which are mixed together before using. cast an intricate mould in two parts thus greatly reducing the chances of
Once mixed there will be about 15 minutes to work before it starts to harden. trapping an air bubble.
The main difference between this and Silli is that Siliconee Plastique cures in As it is such a good tip to overcome problems of making a cast of a very
about an hour. detailed model, it has been shamelessly nicked and used as an abridged version
‘Thanks MYOM’.
More about Siliconee Plastique can be found on the MYOM website
(www.MakeYourOwnMolds.com ). It can be used in exactly the same way as Silli Step 1 Step 2
– make a thick oval shape and press it on to the object then leave to cure.
Step 3 Step 4
Step 1 Measure out equal quantities of both the blue and white pastes and
knead together to make a pale blue dough.
Step 2 Cover the model being cast from with small sections of silicone.
Step 5 Step 6
Step 3 Press firmly until all the crevices are filled and the model is covered. This
limits the chances of air getting trapped.
Step 4 Once the whole object is covered, press a thick disc or oval of silicone
over the top.
Step 5 Leave the silicone to dry. This should take about an hour. To check if it’s
ready, press something such as a rounded knife into the silicone. If it leaves a
mark it’s not ready so leave it a bit longer.
Step 6 Gently press the object out of the mould. Once washed and dried, the
Silicone Plastique mould is ready for action.
November 2015 63
Sugar Skills School
Christmas
Bauble
Cake
This pretty Christmas bauble mat from
Katy Sue Designs can be used to create
simple individual decorations or as a
mat to create larger coverage.
Step 1 Dust the mat with a little cornflour and tip

away the excess. Then dust a little edible gold
dusting powder to one side in each mould.
Step 2 Fill all the baubles with modelling paste.

Don’t overfill them. The tops of the filled moulds
should be level with the top of the mould.
Step 3 ab a dot of water on the top of each filled

mould. Place a sheet of sugarpaste over the mat
and roll over with a small rolling pin. Flip over
and carefully peel the mat away from the paste.
Step 4 Cut out a circular disc then lift and place

on to the cake.
Step 5 Pipe dots around the edge of the disc and

pipe a few dots around the cake.
Step 4 Step 5
Subscribe Today
and receive a free Christmas Baubles and
Holly Trio Moulds from Katy Sue Designs.
Turn to page 11 to find out more!
• Classes with Tracey Mann
• Chocolate paste
See pages
• Transfer Sheets 70 to 71 of
(for chocolate/sugarpaste) this issue
• Gift Vouchers
• Belgian Chocolate
Couverture
www.traceyscakes.co.uk Tel: 01844 347147
July 2015 39

66-68 Bakers_Cake Craft & Decoration November 14/09/2015 15:45 Page 66
Baker Unite
Bakers Unite to Fightwww.facebook.com/bakersunitetofight

We have all been waiting for a preview of the pieces for this amazing collaboration organised
by Zoe Fox of Sweet Foxylicious. This is a collaboration of 30 artists from around the world who
are each creating an endangered animal cake to help raise awareness of threatened species. Some
species are so close to extinction and even extinct, so Zoe decided to use her animal sculpting skills to help the
cause, celebrate WWF and the amazing work they do. If you would like to donate to this worthy cause go to
support.wwf.org.uk
Bakers Unite to Fight have received fantastic sponsorship to help with the cause including
• The Cupcake Company – designers of the logo,
• Doric Cake Crafts – providers of supplies to the artists and Motion Five - designers,
creators and fitters of the stand for Cake International.
• Motion Five Exhibition Stand Designers share the conservation beliefs and ethics of
Bakers Unite to Fight. Zoe says the stand is definitely going to be something unmissable!
Until then, we have a special treat for you, a sneaky peak of some of the amazing pieces
that will be gracing our eyes at Cake International at NEC in Birmingham in November.
Laura Loukaides
Veena It’s very sad to think that so many animals are
Chimpanzees have already disappeared from becoming endangered and even on the verge of
four African countries, and are nearing extinction due to poaching and illegal trading. This
extinction in many others. Deforestation and is why the main focus of my design was to re-create
commercial hunting for bush meat are the slow loris in a free and natural environment to
taking a terrible toll on most populations. showcase the world these animals should really
be living in, away from harm, and
away from any danger which
threatens their existence.
Bryson Perkins
My piece depicts a sad, but realistic scene displaying
how time is running out for all of our beautiful
endangered species. Leading the piece is the Extinct
black rhino. The sand is no longer touching the rhino
(signifying that time has unfortunately run out for
his species.)
Each animal was hand sculpted using modelling
chocolate, then dry dusted/painted with edible
colour dust. The sand effect was done by combining
animal crackers with cornflour. The hourglass was
made with isomalt, which was cast in a wine
Photography: Stringer Photography
glass mould.
Baker Unite
Zoe Fox
Today, the last of Indonesia’s tigers—now fewer than 400—are
holding on to survival in the remaining patches of forests on
the island of Sumatra. Accelerating deforestation and rampant
Photography: Ian Munro Photography

poaching mean this noble creature could end up like its
extinct Javan and Balinese relatives.
I chose this tiger for its sheer beauty. The movement and lines
of its muscles is amazing. They are such fantastic creatures.
They, along with so many species, need help and we are losing
them at such an astonishing rate. I hope I have done this
beautiful animal justice and have to say this has been the
most emotional piece yet!
Hannah Edwards Karen Keaney

Threatened due to deforestation, loss of habitat and by coming into contact with local The lesser chameleon is a species of lizard in the
farmers and hunters. The Jaguar’s future is entirely in our hands. To let him disappear Chamaeleonidae family. It is endemic to Madagascar.
from his native homeland would be an indefensible crime. It is threatened by habitat loss as a result of mining
This piece is 24in square, it shows a jaguar contemplating his own and logging.
reflection in a forest stream. He is framed by a fallen branch I really wanted to make something that was rare but
overhung with cattleya labiata orchids which are native to the not that well known as this is a great opportunity to
home of the jaguar. give it a spotlight so I chose The lesser chameleon,
The piece is sculpted in sugarpaste, this is the female, she looks like she is covered in
airbrushed, dusted, hand painted with the sprinkles, well, this one is! But in real life that’s what
addition of wafer flowers. The water she looks like, pretty amazing!
effect is created using a home
made gelatine based recipe.
Tanya Ross
The Siamese crocodile is considered one of the world’s most endangered
reptiles. The Mekong River basin and wetlands in Cambodia appear to hold
the only remaining wild populations, and even these are fragmented and
depleted because of hunting, human disturbance, and habitat alteration.
Now I love handbags and shoes as much as anyone, but not at the expense of
a life! That’s why I chose the crocodile, my way of showing that no animal
should pay the price for fashion. I want my children to be able to see these
animals for real and not just learn about them as animals that once existed!
November 2015 67
Baker Unite
Jade Thomas
Orangutan numbers have reduced by
approximately 50% in the last 60 years
alone! This is due mainly to loss of habitat
and poachers. Their diet consists mainly of
fruit, soil, tree bark and small animals.
I based my design around the babies, I chose
orangutans because of how they think and
act, how they are similar to us in their
mannerisms. They tend to stay with their
mothers until they are 7-11 years old. I
wanted to convey the sadness in the babies,
showing the possible loss of their mum to
poachers. They are huddled together under a
leaf to protect them from the rain.
Orangutans are highly intelligent and know
to how find shelter and protect themselves
from the elements.
Calli Hopper
Vicky Turner
Iguanas grow up to 3’5’ in length, they weigh approx. 25lb and live to between 50-60 years.
I chose to recreate the Galapagos Being cold blooded they gain warmth by basking on the volcanic rock of the Galapagos
penguin after seeing they were and in their volcanic tunnels at night. There are approximately 5,000-10,000 land iguanas
endangered, I've fed these penguins at in the world with the mass existing on Santiago Island of the Galapagos. They became
the zoo, so it felt like an honour to do extinct in Balta around 1954 due to soldiers shooting them for sport.
something to help their plight. I decided
to do him standing on volcanic rock by My iguana and volcanic rock are made from RKT, then covered in a mix of modelling
the water side. chocolate and sugarpaste and airbrushed.
I was out of my comfort zone for this

cake as I usually create very cartoon
inspired designs, so I really wanted to
challenge myself by making him as
realistic as possible and also creating the
whole thing from cake! I really enjoyed
creating him, and have named him
Benjamin Polo.
This collaboration has given us all the opportunity to raise our voices and create
awareness of the injustice and terrible human behaviour towards animals.
I do hope that people will see the messages that each cake brings and in some way
change their attitudes and help protect our animals in the future.
W1 Nov_Cake Craft & Decoration November 14/09/2015 15:46 Page 69
Feature
Women’s Institute Centenary Celebrations

All good cooking begins in the home. That’s why the WI has been so important to food in this
country. It has established and maintained the highest of standards for home cooking
Matthew Fort – Award winning food critic.
May the Best Chef Win member from every Institute

was invited, plus guests from
The Women’s Institute Centenary each Federation. This was a
has been bought to our marvellous occasion where
attention by BBC Two’s Great guests were served with a
British Menu as area chefs vie
special ‘Afternoon Tea’ blend,
with each other to plate up
iced coffee or soft drinks and a
perfection, fighting it out for the
lovely, two bites big, assortment
chance to cook at a glorious
of sandwiches (with crusts off of
Centenary Banquet at London’s
course), savoury entrees and
historic Drapers Hall. The
challenge is to produce 21st exquisite cakes, scones and
century dishes that honour pastries. The chocolate mousse
The special guest judges include: cake, topped with a gold crown
home cooking and pay tribute to
the generations of women who Angela Baker WI Calendar Girl decorated chocolate button was
have helped make Britain the Felicity Cloake Award-winning food writer brilliant! Anne, The Princess
great culinary nation it is today. Mary Gwynn Author of the WI Centenary cookbook Royal was called upon to help
Radhika Bynon Member of modern urban WI in Forest Gate her mother cut the WI’s
The chefs’ inspiration is from Helen Carey OBE Former chair of the National Federation Centenary Celebration Cake,
the women in their families - of Women’s Institutes
afterwards the Queen said how
mothers, grandmothers and Sabrina Ghayour Award-winning food writer and self-taught chef
she loves fruit cake and it was a
great grandmothers - and the Kirsty Bowen President of Seven Hills WI
good, rich one - dense and
pioneering women of the WI, to (Youngest WI President in the Country)
difficult to cut. Each of the
turn home-cooked classics into Rosemary Bishton MBE Former home economics teacher and
modern masterpieces. long-serving WI member royal ladies and special guests
were given cake to take home.
At the time of writing, the competition is about half way through so
WI History Princess Anne appreciated that,
we can’t give out the final results.
she loves fruit cake and stated
The first WI meeting in
“We always cut these cakes and
the UK was held in
Prue Leith, one of the judges never get to try a bit or take
Llanfairpwllgwyngyllgogerychwy
said: “Chefs in this country, one home! I am so glad I can
rndrobwllllantysiliogogogoch on
and in fact the whole British now”. The cake was cut into
Anglesey, Wales, on 16 September
restaurant scene, owe a great 5,000 portions and distributed
1915. The organisation has
debt to the WI. They were the to all the members that
grown into the largest women’s original home economists,
voluntary organisation in the UK attended the AGM.
teaching us how to grow
with over 212,000 members in
6,600 branches. It was formed to
fantastic produce and get the Colleague Involvement
most from our ingredients.
revitalise rural communities and For a century, the women of A colleague remembers being
encourage women to produce the WI have been a Secretary to her local branch of
food for the nation during the pioneering force for change the WI when they had an
First World War. A century later, and for good in this country.” anniversary around 1978 for
the Institute is synonymous with
which she baked and decorated
British home cooking. The Cake for Our Queen sponsored by WI Enterprises, her very first rich fruit cake. It
pioneering women of the WI have Diageo, Whitworths and Dairy
was baked using a wood fired
always been a force to be Reader Kelsie Hall tells us about Crest. The recipe was devised by
reckoned with – promoting the cake made for the Queen to Rayburn. She then attended the
Julie Clarke from North
equality for women, education cut at a garden party at Royal Albert Hall for the AGM
Yorkshire West Federation and
and impeccable standards. In Buckingham Palace in June and sang Jerusalem along with
made up by Anne Harrison and
2000, the WI Calendar Girls 2015. A competition throughout everyone else and listened to
Pat Tulip from the National
produced a nude calendar raising the WI’s was to provide a fruit Federation. talks from the American
millions for charity and proving cake recipe, then the winning Ambassador and Welsh rugby
that the WI are anything but a recipe was made up and tasted The Garden Party was hosted by legend Cliff Morgan who had
stuffy organisation. by a panel of judges. It was The Duchess of Cornwall and a everyone in stitches.
November 2015 69
Cake Boutique Nov_Cake Craft & Decoration November 14/09/2015 15:47 Page 70
Cake Boutique
Red Carpet You will need

Consumables
• champagne bottle mould (Tracey’s Cakes)
and Champagne
• dark chocolate 350g (12oz)
• cakes 3 x 12.5cm (5in) measuring 4cm (1½in) deep
• square cake 20cm (8in) x 5cm (2in) deep
• square drum 25cm (10in)
• sugarpaste black 1kg (2lb 2oz)
• sugarpaste red 250g (9oz)
• transfer sheet Sparkle (Tracey’s Cakes)
• dowels 4
Celebrate success with this Oscar winning cake idea with • flower picks
• cocoa butter (Tracey’s Cakes)
its red carpet and chocolate champagne bottle! The pretty • vegetable oil
star effect is made with transfer sheets on to sugarpaste. • dusting colours, gold, black
• glaze spray (PME)
The bottle can be made on its own for a gift in any type of • CMC
• paste food colour autumn leaf (Sugarflair)
chocolate and customised to suit any event by changing
the label. Tools
• multi ribbon cutter (FMM)
• hairdryer
Tracey Mann • paintbrushes
Cover the cakes with black sugarpaste, stack Knead approx. 1tsp of CMC into 250g black Peel back the sheet carefully to reveal the
1 together with dowels and place on cake board.
Roll out a strip of red sugarpaste using ribbon
2 paste. Roll out the sugarpaste to 3mm thick.
Place the transfer sheet on to the paste and heat
3 pattern, wait a minute for the paste to cool
down, then cut two strips 3.5cm wide and attach
cutter set at 5cm, attach to the cake with sugar with a hairdryer for 3-5mins. Use plenty of icing to cake. Cut out stars from the paste, insert hooked
glue. Cover boards with red sugarpaste as shown. sugar on the work surface to prevent paste sticking. wires dipped in sugar glue, leave to dry for an hour.
Temper dark chocolate in the microwave Put cocoa butter in a paint palette with a few Add neck decoration from a strip of black
4 using a slow melt process, 10 seconds heat,
10 seconds stir, full power. Fill bottle mould to
5 drops of vegetable oil and heat over a bowl of
boiling water then mix with dusting colours.
6 paste and a circle of red paste. Attach the
stars into the cake with flower picks, place the
the top with chocolate. If a hollow bottle is Create a plaque from autumn leaf coloured black ribbon on the edge of the cake board.
required wait 2 mins. Pour out excess chocolate sugarpaste. Paint your message on to the bottle.
and place in the fridge for 20 mins.
Cake Boutique Nov_Cake Craft & Decoration November 14/09/2015 15:47 Page 71
Cake Boutique
November 2015 71
72-72 Patisserie Nov_Cake Craft & Decoration November 14/09/2015 15:48 Page 72
Clementine Shortbread
Ingredients
125g butter, softened
50g caster sugar
175g plain flour
Zest of 2 clementines
25g caster sugar
Zest of 1 clementine
Oven Temp 160°C (fan) /
180°C/Gas Mark 4
Makes 16
Method
• Cream together the butter and sugar until stick baking paper and chill the sheet in the • Cut biscuits from the chilled dough using a
light and fluffy. fridge for 30 minutes. round cutter and set on to the prepared
• Add the zest of 2 clementines and mix well. • Prepare a baking tray greasing well or lining baking tray.
• Sift in the plain flour and mix until the with non-stick baking paper. Preheat the oven • Bake in the oven for 10-12 minutes until very
mixture resembles chunky breadcrumbs. to 160°C (fan)/180°C/Gas Mark 4. lightly golden around the edges. Sprinkle the
• Mix together the 25g caster sugar and zest of biscuits straight away with the clementine sugar
• Gather together in the bowl with your hands, and allow to cool on the tray for 5 minutes before
kneading very lightly to form a ball of dough. 1 clementine in a small bowl and set to one
side. transferring to a wire rack to cool completely.
• Roll out the dough between 2 sheets of non- • Serve.
1 2 3
4 5 6
Christmas Treats ^
Patisserie
Ruth Clemens
November 2015 73
Buche de Noel 1
Ingredients 3
Roulade Meringue Buttercream Filling Chocolate Frosting
225g dark chocolate, chopped 100g dark chocolate, chopped 350g dark chocolate, chopped
240ml double cream 75g caster sugar 110g butter
7 egg whites 3 egg yolks 150ml double cream
2 tbsps caster sugar 175g butter, softened and diced Icing sugar to dust
Oven Temp Makes 1 x Buche de Noel

170°C (fan)/190°C/Gas Mark 5.
Method • Place the egg yolks in a large bowl and whisk 4

• Prepare the chocolate frosting. Gently melt until pale and increased slightly in volume.
together the dark chocolate and butter in a • In a small pan heat 75g caster sugar with 3
heatproof bowl over a pan of boiling water. Once tbsps water to form a sugar syrup. Heat the
melted take it from the heat and whisk in the sugar syrup to 117°C on a sugar thermometer.
double cream. Remove from the heat and whilst continuously
• Transfer the mixture to a clean bowl, cover and whisking the egg yolks slowly pour on the
set aside to cool. sugar syrup in a slow steady stream.
• Make up a ganache for use in the roulade • Continue to whisk the egg yolk mixture until it
mixture. Heat the 240ml double cream in a pan has cooled to room temperature. 5
gently until just below boiling point. Remove
• Again whilst whisking continuously add the
from the heat and pour over the 225g chopped
softened butter just 1 diced square at a time,
dark chocolate. Allow to stand for 2 minutes
allowing each to be whisked in before adding
before stirring to create a smooth glossy
ganache. Transfer to a large clean bowl and set the next. Whisk until all the butter has been
to one side to allow to cool to room temperature. added.
• Preheat the oven to 170°C (fan)/190°C/Gas • Finally add the melted chocolate/water and
Mark 5. mix well to complete the filling.
• Prepare a roulade tin approx. 10 x 14in, lining • Lay out a large sheet of baking paper on the
with non-stick baking paper allowing a little work surface and turn out the cooled roulade 6
overhang. on to it, gently releasing the lining paper.
• Whisk together the egg whites and 2 tbsps • Spread the surface with the chocolate
caster sugar to create a stiff glossy meringue, meringue buttercream.
taking care not to over whisk.
• Roll up the roulade from the long edge, using
• Add 1/3rd of the meringue to the cooled ganache the baking paper to lift and help roll.
and mix well to loosen. Gently fold in the
• Set the seam of the rolled roulade underneath.
remaining meringue 1/3rd at a time taking care
not to knock the air out of the mixture. • Trim both ends of the roulade neatly and cut
an angled section from one end of the roll.
• Spoon the mixture into the prepared tray,
spreading it gently into the corners and levelling. Turn the section to sit jutting out of the side to
• Bake in the oven for 20 minutes until springy to

the touch.
create the Buche de Noel Shape.
• Set the cake on to a work board or spare cake
There may seem like a
lot of steps and
tip
card. Take the cooled prepared chocolate elements to a Buche de
• Grasp the overhanging baking paper and use to
frosting and cover using a small palette knife. Noel but it is very much
gently transfer the baked roulade, still in the
worth it! A delicious cake and a
paper to a wire rack and allow to cool fully. • Place in the fridge to set.
fantastic Christmas treat!
• Make up the filling. Melt 100g of dark chocolate • Transfer to a serving plate, dust with icing
gently with 2 tbsps water and mix to combine. sugar and serve.
7 Stollen Bites
Ingredients
300g strong white flour 40g currants
½ tsp salt 45g chopped mixed peel
2 tsp fast action yeast 60g chopped almonds
¼ tsp cinnamon 140g marzipan
¼ tsp ground cloves Icing sugar to dust
30g caster sugar
zest of 1 lemon Oven Temp
8 120ml milk, lukewarm 180°C (fan)/200°C/
1 egg, large Gas Mark 6
70g butter, softened
70g sultanas Makes 36 bites
Method
• In a large bowl combine the strong white flour,
salt, yeast, spices, caster sugar, lemon zest, milk,
egg and butter to form a rough dough.
• Turn the dough out on the work surface and • Take the dough and split into three equal
9
knead by hand for 10 minutes until smooth portions. Stretch each portion out into a long
and elastic. thin rectangle approximately 7 cm x 30cm.
• Place in a lightly oiled bowl, cover with clingfilm • Divide the marzipan into three and roll each into
or a clean tea towel and set aside to rise for 1½ a long 30cm sausage. Lay the marzipan down the
hours or until doubled in size in warm draught centre of each dough portion. Fold the dough over
free position. the marzipan and pinch together at the seams.
• Turn out the dough on to the work surface and • Slice each log into 2.5cm slices and set on to a
gently stretch out to form a rectangle. well greased baking tray. Set aside and allow to
• Scatter the sultanas, currants, mixed peel and rise for 30 minutes. Preheat the oven to 180°C
10 (fan) /200°C/Gas Mark 6.
chopped almonds over the top. Gather the dough
back together into a bowl and knead to evenly • Bake the trays in the oven for 10-12 minutes
disperse the fruits throughout the dough. until lightly golden. Transfer to a wire rack, dust
• Set the dough back into the bowl, cover and with icing sugar and allow to cool.
allow to rise again for a further hour. • Serve.
1
Try to avoid adding
11
extra flour to the
work surface when tip
kneading as this can
toughen dough. Instead
grease the surface and /or
your hands lightly with a
little sunflower or vegetable oil.
2 3
12
4 5
13
November 2015 75
Savvy Nov_Cake Craft & Decoration October 14/09/2015 15:53 Page 76
Cake Savvy
Cake Savvy
Get Cake Savvy with
Using Ribbons on Cakes and Cake Boards

Ribbons are great way to add a strong colour theme to a simple cake or to give your cakes a really professional
looking finish. To avoid the danger of colour leaching from the ribbon to your cake, you should always use a ribbon
that is suitable for food contact.
How much do I need?

Round cakes Square cakes
Diameter of board / Length of ribbon Diameter of board / Length of ribbon
iced cake needed iced cake needed
15cm (6in) 48cm (19½in) 15cm (6in) 61cm (24½in)

17.5cm (7in) 56cm (22½in) 17.5cm (7in) 71cm (28½in)
23cm (9in) 73cm (23in) 23cm (9in) 93cm (36½in)
25.5cm (10in) 81cm (32in) 25.5cm (10in) 103cm (40½in)
Fixing ribbon to your cake board
1 Most cakeboards are 13mm high,

so after icing them it’s best to
use a 15mm wide ribbon. You could
2 Cut the ribbon to the required
length. This ribbon is not in
direct contact with the cake fix it in
3 Always line up the top edge of
the ribbon with the top of the
board or icing.
4 Starting at the back of the board,
wrap the ribbon around the
board fixing it as you go. Overlap the
choose to use a 12mm ribbon on an place using small pieces of double- final section of the ribbon and fix in
un-iced cake board. sided sticky tape at 9–15cm (3-5in) place.
intervals around the board.
Fixing ribbon to your cake
1 Most ribbons are porous, so

ideally you should only use them
on cakes that have been iced with
sugarpaste or other firm icings.
2 Cut the ribbon to the required

length, using the tables above.
3 Apply a 1cm section of double-

sided sticky tape to the reverse
side of one end of the ribbon. Peel
4 Standing behind the cake, loop
the ribbon around the base of the
tier you want it on and gently pull
5 Place the un-taped end of the
ribbon next to the cake. Stick the
other end of the ribbon on top of it,
the paper from the other side of the the ends towards each other until taking care to ensure that the tape
sticky tape. the loop fits snugly around the cake. is only touching the ribbon.
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