PDF- 30 in 2015 and 39 -Two Free Programs With Noted Photographer At - Island Sun - Cake Craft & Decorating 2015'02


Feb Cover v6_OFC_CakeFebruary2015 18/12/2014 07:57 Page OFC1

February 2015 Issue 195 £3

The world’s leading sugarcraft magazine

£950 of pr ize be w s'to on

Made with Love Romantic creations and sentimental sugarcraft PERFECT Patisserie treats for your Valentine MASTER cake carving in a few simple steps One to Watch Talented designers showcase their skills

TOP TIPS & techniques for beginners

Wedding cakes to impress and inspire

Creative cookies for all occasions

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Romance is in the air this month and our cover cake typifies this with beautiful show stopping peonies and a unique button heart design

Whether it's a stacked,

plain or floral wedding cake you need,

we have them all for you in this issue

Julie Askew Editor

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

I know from emails received that Cake Carving is something many of you are particularly afraid to tackle so we have included two in depth projects to help you to overcome this tricky sugarcraft skill

If modelling is your forte why not try our ‘One To Watch’ project by Egle Montalbano

She has created a gorgeous Valentine Bride,

completely hand modelled without the use of a single mould (and that includes the face)

We also give a warm welcome to Mandy Strahan with her very first project for ,

Her design could also be easily adapted for a single tier wedding or anniversary cake

THE Media Partner for Cake International


Manchester 6-8 February 2015 ExCeL,

London 27-29 March 2015 Cover photography: Clark Smith-Stanley

have a go at Marion Frost’s effective and very pretty cookies

they will elevate a cup of coffee to a special occasion

If you are looking for more carved novelty cake designs take a look at our latest Party Cakes guide,

Editor [email protected] Tel: 02476 738846

is available as a digital edition

! Save over 13% on the single issue price with a 12 issue digital subscription

com and search for Cake Craft and Decoration Magazine

Follow us on Facebook www

Our Step-by-Step guides are graded by difficulty to help you choose the project suited to your level

com See page 40 for this project

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Ingredients 4

Peony Romance COVER PROJECT The elegant wedding cake featured on our cover this month is from Christina Ludlam and showcases fuchsia peonies with gold embellishments and buttons to match

Market Place The latest information from the cake industry along with fabulous free product giveaways

Marry Me

? PROJECT They say the way to a man’s heart is through his stomach and what sweet toothed guy could resist this tasty red,

lacy cake adaptable for a wedding or anniversary cake too from new contributor Mandy Strahand

Recommended Reads Settle down with a cup of tea and the books we suggest you add to your library this month

Sugar Flowers For Beginners – Sweet Pea PROJECT Flower expert Ulla Netzband guides you through the creation of realistic sweet peas with lots of helpful information ideal for a beginner to tackle

Editor’s Choice

Vintage Wedding Car PROJECT Cake designer Rose Macefield builds an edible vintage wedding car complete with handmade sugar models of the bride and groom

An ingenious wedding cake especially for a smaller wedding

Guinness World Record Breaking Cake

! Jacqui Kelly gives us an insight into how a group of cake decorators helped to achieve the World Record for The Largest Cake Sculpture

Ranunculus and Lace Wedding Cake PROJECT Edible crocheted lace and beautiful sugar ranunculus combine to create Karen Davies’s gorgeous,

One To Watch – Valentine Bride PROJECT Talented Egle Montalbano from Sicily is a frequent contributor to our facebook page

Here she gives us her expert guidance in hand modelling this exquisite,

Given With Love PROJECT Short of time but needing that special touch

birthdays and so many other events

Sugar Skills School

is tackled comprehensively by Carol Deacon

She includes an adaptable book cake and a winsome Valentine Panda cake

Oklahoma State Sugar Art Show USA’s Kerry Vincent reports on this most prestigious of events in the Cake World’s calendar

This year the theme was 50 Shades Of Pretty Cake which attracted the very top cake decorators

Here are their exquisite creations

Cake Boutique – Love Forever PROJECT A heart adorned,

two tier Valentine wedding cake from Barker Bakes

Pâtisserie – Valentines Ruth Clemens,

Chocolate Valentines Cupcakes,

Strawberry & Choux Puff Stack with step-by-step guidance on producing perfect choux pastry

Manchester Cake International Show Exciting news about the demonstrators booked for the Manchester,

Cake International Show

Coming Next Month Highlights from March’s issue of

Masterclass – Hoppy Valentines PROJECT Make a very appealing 3D carved frog cake for a fun Valentine’s celebration or birthday cake,

with a tutorial on how to coat spherical cakes,

with the help of experts Hannah Collison and Lynn ReesGlendinning

Subscriptions Subscribe now and receive a free gift

Creative Celebration cakes

Subscribe Today

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:42 Page 4


Peony Romance Christina Ludlam

As graceful as the most beautiful ballerina,

the Peony is a truly captivating flower conjuring a sense of occasion when seen,

so it’s hardly surprising that it is always a romantic favourite

Photography:Clark Smith-Stanley

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Wedding You will need Consumables • 10cm (4in) deep round cakes 10,

20cm (4,

20cm (4,

gold use autumn leaf colour • buttercream or ganache • plastic dowels • gold lustre spray • pearl lustre spray • lustre dust cream pearl,

gold • florist wire 24 gauge • white florist tape • small head stamens • food colour paste autumn leaf,

fuchsia • lemon extract • icing sugar • cornflour • edible glue • petal dusting powders lemon,

Cover a 14in round cake drum with cream sugarpaste and allow it to dry

Use a scriber to trace the peony outline on to the covered board

Using cream royal icing and a No

pipe a thick line of cream royal icing around the outer edge of one of the outer petals

When the brush embroidery is completely dry,

flat brush to apply cream pearl lustre powder over the petals

Add highlights using a little gold lustre powder then soften the overall appearance using pearl white lustre over the entire surface of each flower

Tools • rolling pin • piping bags 2 • piping tube No


Press the bristles of a slightly dampened paintbrush into the soft royal icing and pull the icing inwards towards the base of the petal

Continue to pipe one petal at a time,

working inwards to complete the centre of each flower

Cover the 4in cake with cream sugarpaste

Place one smoother on top and a second smoother on the side of the cake and stroke the sugarpaste outwards and upwards encouraging it to form a sharp edge

Repeat for all three cakes

Insert 4 dowels into the 6in and 8in cakes,

trimming to the exact height of the cakes

Attach the cakes to the cake cards with a little buttercream or ganache

Fill the cakes with your choice of filling and crumb coat with a layer of buttercream or ganache

Allow the crumb coat to firm in the refrigerator for at least 30 minutes before covering the cakes

Make the modelling paste by mixing 1 level tsp of Tylo/CMC with 600g sugarpaste

Apply a little white vegetable fat (Trex) to your hands and knead the modelling paste thoroughly

Place inside a plastic bag to enable the Tylo to activate for at least 30 minutes

I have used autumn leaf paste colour to create both the cream and gold colours throughout this project

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Wedding 5

Dust the work surface with cornflour

Roll some modelling paste to 2mm thick and cut the centre front panel

Use a dresden tool to encourage the paste to form two narrow pleats where indicated on the template then apply the panel to the centre front of the 8in cake with a little water

Place the first pleat face down on the work surface and fold over approximately 5mm down one side

Smooth down the fold with your finger and apply a little water or edible glue to the entire surface of the pleat

Continue adding pleats,

allowing the folded edge of each pleat to overlap the previous pleat by approximately 5mm

Once you reach the centre back point,

return to the front of your cake and continue adding pleats to the opposite side

Mark the centre back point of your cake

Roll out more modelling paste to 2mm thick and use the pleat template to cut several triangle pleats

Work quickly and keep the paste covered to prevent it drying out

Position the first pleat on to the 8in cake allowing the folded edge to overlap the centre front panel slightly

Smooth the top of the pleat over the top of the cake,

keeping the folded edge in line with the centre front panel

Trim the bottom edge if necessary

To complete the pleated tier,

cut one final pleat and fold both sides over by approximately 5mm

Apply a little water to the back then position it,

overlapping the pleats on both sides of the centre back

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:45 Page 7

Wedding 11

For the pistil,

thread a hooked 24g wire into a 1cm ball of gold flower paste and pinch the paste together to create a teardrop shape

Pinch down the sides of the teardrop to give it a triangular profile then curl the tip over slightly

Make three pistils for each flower and tape together using floristry tape

Use non-toxic glue to stick small bunches of 10-12 stamens together

When the glue is dry,

cut the stamens in half and glue the small bunches to the back of the pistil

Make 12 small bunches for each peony centre

Once the centres are completely dry,

spray or paint with edible gold lustre spray

Use a piece of paper towel to protect the work surface and remember to spray the underside of the centre too

Colour approximately 200g of flower paste with fuchsia paste colour

Lightly dust a grooved sugarcraft board with cornflour and place a small piece of sugar flower paste onto one of the grooves

Roll the paste to approximately 1-2 mm thick

Holding the paste at the top,

Colour approximately 200g of flower paste with fuchsia paste colour

Lightly dust a grooved sugarcraft board with cornflour and place a small piece of sugar flower paste on to one of the grooves

Roll the paste to approximately 1-2 mm thick

Holding the paste at the top,

Dip a 24g florist wire into edible glue and thread it into the raised vein to approximately half way up the petal

Place the wired petal into the two-part veiner and press the two sides together firmly to vein the petal

Place the petal face down onto a foam petal pad

Thin the edges of the petal by stroking firmly with a ball tool,

ensuring the ball remains half on the pad and half on the edge of the petal

To frill the edges,

continue stroking back and forth without turning the ball tool

Place onto dimpled foam to dry

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:45 Page 8


Place the petal face down on to a foam petal pad

Thin the edges of the petal by stroking firmly with a ball tool,

ensuring the ball remains half on the pad and half on the edge of the petal

To frill the edges,

continue stroking back and forth without turning the ball tool

Place on to dimpled foam to dry

Start taping the petals,

The first petal should be taped slightly below the bottom of the petal leaving approximately 1cm of wire exposed above the tape

Continue adding petals to achieve a full,

Roll out a ball of gold modelling paste to approximately 2mm thick and cut a large heart using the heart template

Stick the heart to the centre front of the 6in round cake

Fill a piping bag fitted with a No

Use fuchsia,

cream and gold modelling paste to make a selection of moulded buttons and flower embellishments to cover the surface of the gold heart

Attach with a little royal icing or edible glue

Make several gold floral swag embellishments,

curve into an ‘S’ shape then apply around the base of the 4in and 6in tiers to create a border

Spray the entire surface of the cake and board with pearl lustre spray

Mix some gold lustre powder with a little lemon extract to the consistency of single cream and use it to paint the gold embellishments

Insert a posy pic or piece of drinking straw into the left hand side of the top tier and the right hand side of the bottom tier then use pliers to insert the peonies into the posy picks

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:46 Page 9


Pleat panel Centre front panel

MP Feb new_CakeFebruary2015 17/12/2014 18:03 Page 10

Market Place

0 5 £9

eess ttoo z z i i r r p p ooff woonn bbee w

'Market Place' is where you can find useful information from the trade or organisations which we think will be of interest to readers

It's also the place where you have a chance of picking up a free sample

online competition – Win a Dinky Doodle Airbrush

Worth £95

World of Icing has been supplying cake decorators for 11 years with everything they could possibly need to decorate their cakes

They have now expanded and launched their new online shop

! Take a browse around their shop at www

uk/shop To celebrate this they are offering one lucky reader the opportunity to win a pink Dinky Doodle Airbrush worth £95

To enter this competition go to www

com and click on ‘This Month’s Competition’

The closing date for this competition is 3rd February

Easy To Use

decorating with chocolate can be a messy and stressful experience,

With Choco Writers,

decorating with chocolate has never been easier

Forget technical terms such as ‘tempering’ and forget those messy piping bags,

with Choco Writers the chocolate is already neatly sealed in a ready-to-use tube

Just pop in hot water to melt,

snip the end off the tube and then write,

draw and drizzle on your cakes and bakes

You’ll create your showstopper in no time

! Choco Writers come in three delicious flavours: Milk,

White and Dark

Cake Décor have put together a fantastic goodie bag packed full of Cake Décor products,

one tube of Perfect Swirl Frosting in Madagascan Vanilla

one tube of Two Colour Stripes Frosting in Chocoholic Vanilla

one pot of each of Cake Décor’s BLING Sprinkle Range (Gold Glimmer Sugar,

Gold Chocolate Chips,

Gold Stars,

Silver Stars,

Gold Chocolate Splitters,

Silver & Bronze Crunch) and a Cake Décor apron

Have a look at www

uk for more fun decorating ideas and stockists

Also follow Cake Décor on Facebook and Twitter (@MyCakeDecor)

Bake For Your Valentine

For a special meal for your Valentine,

you can’t go wrong with this stylish,

uniquely designed heart shaped ceramic dish from the Appolia cookware collection rrp £22

Available in a range of 6 colours,

crafted from natural clays of very high quality they are manufactured in France

The low porosity of the material guarantees the best cooking process,

as well as a high thermal and mechanical shock resistance

The enamels are scratch resistant and easy to clean

The entire manufacturing process is environmentally friendly and safe

All Appolia products comply with the toughest standards and health and safety regulations

They do not contain lead or cadmium

The raw materials used are non polluting and a mono cooking process is used to limit the impact on the environment

Appolia is also engaged in a strategy of reducing all unnecessarily disposable packaging boxes,

MP Feb new_CakeFebruary2015 17/12/2014 18:04 Page 11

Market Place 10 to give away Worth £190

Fun Animal Moulds

Culpitt’s NEW Metallic Modelling Paste

We have had requests here at the magazine for animal related cakes and these new fun moulds by Karen Davies Cakes might just be what you are looking for

Perfect for children’s cakes,

Culpitt have introduced a new metallic effect Modelling Paste which is available in beautiful Gold and Silver lustre shades

The metallic colour is spread evenly through the modelling paste,

so you get perfectly even colour throughout your decoration and don’t have to compromise on any of the surface detail,

as you would if you were applying lustre dusts or sprays

The Lamb and Chick are lovely for Easter decorations

! The new Jungle Animals mould comes with a Hippo,



Lion and an Elephant

! The cute and fun characters in both moulds are great for any children’s cakes and the perfect size for cupcakes too

It’s really easy to use,

simply knead it gently with your fingers and you’re ready to start making your decoration

This modelling paste is very versatile,

using with cutters and making into delicate flowers

Karen Davies Cakes now run courses which offer a wide range of sugarcraft skills from sugar flowers,

and figure modelling to basics such as covering cakes

All materials,

lunch and refreshments are included

See their website for dates and more details

Culpitt’s Gold and Silver coloured Modelling Paste is fully edible and comes in 100g packs which retail for £2

Trade: www

More Developments At Barker Bakes

uk 0121 311 1624 Barker Bakes Sugarpaste and Chocolate Paste launched in August 2014 have extended their colour range to 50 with 7 new colours Coral,



Midnight Red,

Midnight Green,

They have also added New Duo Range of flower pastes

They have been asked why they use the premium foil packs rather than cheaper packaging,

and it is because it ensures that there is no colour fade,

which occurs with food colours as they tend to be photo-sensitive

Also it is most convenient for freezing in its pack,

so we have found this to be most versatile,

additionally it can take the weight of a 180lb man before bursting so customers can be assured that the product will always reach them in peak condition (assuming it was stored correctly by the retailer) and reduces/eliminates taint and odour penetration that can occur in lighter-weight packaging

It is also an exciting time for them and they are now looking for outlets to stock their products so do ask your favourite retailer if you want the convenience of local shopping

Consumables: Toppers: 3 packs of Barker Bakes 300g Flower paste 2 packs of Barker Bakes Diamante Stems 1 Barker Bakes Crystal Entwined Heart Topper Large 1 pack of Barker Bakes 300g Modelling Paste 1 Pack of Barker Bakes 300g Sugarpaste 1 packs of Barker Bakes Crystal Toppers 1 bottle of Barker Bakes Edi-Goo 1 Pack of Barker Bakes Pearl Topper 1 Barker Bakes Butterfly Crystal Topper

To Enter

For your chance to win one of these great prizes,

com from 8th January or send in a card to PO Box 3693,


CV10 8YQ,

stating which item you are applying for (not forgetting to include your name,

The final date for giveaways will be 3rd February 2015

Mandy_CakeFebruary2015 11/12/2014 08:12 Page 12


Mandy Strahand

Mandy’s Sugarcraft www

Mandy_CakeFebruary2015 11/12/2014 08:12 Page 13


Marry Me

? Sometimes it’s daunting to ask,

so this year ‘say it’ with cake

! This pretty cake works equally as well for Mother’s Day and other special occasions

To make things a little easier,

Steps 1 to 14 can be prepared in advance,

simply store in a cake box ready to go

You will need Consumables • heart-shaped cake 15cm (6in) • white sugarpaste 750g • sugarpaste red 750g (500g for cake drum and flowers,

Tools broderie anglaise B (Patchwork Cutters) Tappit Funky Letters (FMM) cream horn moulds pack of 4 (Lakeland) icing tube No

• • • • • • • • • • • • • • •

Cut the square cake card and baking parchment to size

Cut two parchment strips to roughly fit the sides of the cake (these will be trimmed later,

Step 17)

Gently score a line across the centre of the A4 card

Fold along this line,

turn the card over and score two further lines

Use a hole punch to create four holes

The cutter used for this cake has been modified by removing the storks and bows with a craft knife

As only one segment of the cutter is needed for this project you may elect to remove just a single stork

A suitably sized square cake tin can be used to bake the cake

Create a 15cm heart-shape template to trim the cake to size

Any offcuts can be used to make truffles or cakepops

Place non-slip matting on the card and insert the cream-horn moulds through the holes,

alternating sides to create room to work

Mandy_CakeFebruary2015 11/12/2014 08:13 Page 14

Valentine 5

Tip Pastillage dries rapidly so only use as small a quantity as required and keep the remainder well sealed in an airtight food bag

Apply a light film of vegetable fat to the work surface

Roll out a small piece of pastillage quite thinly (1mm)

Turn the paste over on to a dry area of the work surface and apply the cutter

Turn the cutter over with the paste still in place and use a cocktail stick to remove detail

Drape the cut paste over the cream horn mould and gently smooth so that it sits well

Tip Take great care when handling dried pastillage as it is extremely fragile concentration and patience will reduce the risk of damage

Continue to cut and shape

When removing a piece from the mould check it retains its shape before placing on a board to fully dry

Using the cake card as a guide,

loosely place some dried flutes around the shape to check fit

Inspect all the dried flutes for any damage,

ensuring you have sufficient for two layers plus spares

Tip A zip lock food bag cut open works well for making the petals

To make the stylised roses take a large ball of sugarpaste 10g and roll out to 3mm thick

Place the paste between two layers of food grade polythene

Roll the paste thinner along one edge and both of the short sides,

the aim is to create a graduated wedge-shape with a very thin (petal) edge on three sides

Remove polythene and roll up the paste

Thin the paste with your fingers to remove any excess

Gently dust the edges with edible red dust to define the shape and then set aside to dry

Mandy_CakeFebruary2015 11/12/2014 08:13 Page 15

Valentine 11

Use flower paste to create the lettering

Roll out thinly and ensure a clean cut is achieved

Gently release the letter from the cutter

Position the lettering on the heart-shaped parchment (created in Step 1) check fit and adjust letter shapes

Set aside to dry

Take a reference photo if desired

Use your tablet,

mobile phone or digital camera to take a picture of any planning stages

Cover the cake drum in red sugarpaste

Once the paste has firmed up take the heart-shaped parchment template and place on top

The point-end should be 7

Gently scribe the outline and set aside

Stick your prepared cake to the heart-shaped cake card

Roll out white sugarpaste to approximately 5mm thick and apply to cake

Take care at the point-end

Trim off any obvious excess paste before manipulating around the top curves

Fine trim and use a 2cm flat brush to smooth

Gently place the dried letters on the cake,

Working on each letter separately,

lightly dampen the reverse and fix in position

Care should be taken not to overmoisten as this may dissolve the letters and/or leak red colouring onto the white cake surface

Check the fit of the parchment strips alongside the cake

and the length should be a fraction longer than actual

Re-trim as necessary to ensure a perfect fit

When covering unusual shaped cakes take great care around any sharp angles (avoid tearing do not drag the paste down) and recesses (avoid creases

Using a 2cm flat brush with fine bristles allows you to neatly finish any areas hard to access with your fingers

Gently stroke the paste with the brush to achieve a great finish

Mandy_CakeFebruary2015 11/12/2014 08:14 Page 16

Valentine 17

Roll out 125g of red sugarpaste to approximately 3mm

Using one of the parchment strips as a guide,

cut the paste and roll up (the parchment prevents sticking and transfer of icing sugar)

Dampen the side of the cake and apply the strip

Repeat on other side

Smooth as needed

Use a No

Turn the cake and apply the bottom layer of flutes

working around each side to finish at the back

Apply the top layer of ‘flutes’,

As before,

apply a small blob of royal icing to the shape,

then royal ice a seam inside to support

Take great care not to catch the edges as they will break

Allow royal icing to dry thoroughly before Step 23

Cut out mini-hearts from white sugarpaste and attach to the side of the cake in the spaces between the flutes

Additional hearts can be added to the board as desired

With a No

Fit a leaf tube to a bag and fill with white royal icing

Gently position the roses in the top row of flutes (trimming the rose base if needed to achieve a good fit)

Once happy with the layout,

pipe royal icing leaves around each of the roses to secure them in place

Ribbon the edge of the board

Use the additional ribbon and double sided tape to fashion a flat bow and apply over the join to finish

Tip Dried pastillage is extremely fragile

Should any accidental breakage occur you may be able to replace the ‘flute’ by first removing the remainder and then using a food scalpel to remove the royal icing that fixed it in place

If an edge is broken in the final stages it may be possible to effect a repair by taking a slightly larger section from one of your spares and royal icing this into the affected area

RR Feb_p017_CakeFebruary2015 15/12/2014 11:03 Page 17

Recommended Reads Simply Perfect Party Cakes for Kids

Author: Natasha Collins Price: £16

paperback Content: British cake decorator Natasha Collins of Nevie-Pie Cakes,

shows how cakes can be works of art in her new book

With detailed step-by-step instructions for over 20 projects,

Natasha shows how to paint on sugarpaste with edible colours

Her instructions cover cooking,

from single-level to multitiered cakes,

as well as cupcakes and cookies

Most of the projects are painted freehand but templates are included where appropriate

The Painted Cake progresses from the simplest projects through to more advanced so it is sure to please all skill levels of cake decorators

Author: Zoe Clark Price: £15

paperback Content: International cake decorator Zoe Clark gives us kids’ cakes in her most beginner friendly book to date

! This collection of 12 inspirational cake designs shows that beautiful novelty cakes for children is not only possible but simple if you follow her clearly photographed,

The Oxford Companion To Food

Artisan Cake Company’s Visual Guide To Cake Decorating

Author: Alan Davidson Price: £40

hardback Content: First published in 1999,

this book was an immediate success

Its blend of food history,

culinary expertise and entertainment is unique and this new edition is the foremost food reference resource

Interest in food and cooking has grown as shown by the huge number of cookery programmes on TV

This Companion combines an exhaustive catalogue of food information

Tom Jaine has updated the text and there is new coverage of attitudes to food such as genetics,

There are also new entries on important personalities within the world of food such as Clarence Birdseye,

Henri Nestlé,

Fun Figures: Cute Character Cake Toppers For All Occasions Author: Lorraine McKay Price: £12

paperback Content: This book is packed with tips for success and will help you to create cute and accomplished looking sugar figures with ease

It guides you through Lorraine McKay’s distinctive sugar art style to create characterful figures for 10 special occasion cakes for weddings and graduations,

The book covers all the basic techniques you need,

from mixing skin tones and making eyes,

to supporting your finished figures

These up to date,

desirable cakes for girls and boys include a baby elephant design,

an enchanted garden for younger children as well as covering surfing,

paintball cake and make-up cake for older children

Surprise inside cakes,

which reveal a pattern when you cut into the cake,

Author: Elizabeth Marek Price: £20

hardback Content: In her book,

Elizabeth Marek shows stylish cake decorating techniques from beginner through to professional level

No more boring and bland,

become amazing and spectacular

Add ruffles,

and geometric patterns to cakes and create the effect of cascading petals or metallic finishes

The easy step-by-step projects guide you through the tools,

recipes and basics of decorating,

from party cakes and wedding cakes to more advanced 3D cakes

Recommended Reads

The Painted Cake

A-Z Of Bird Portraits Author: Andrew Forkner Price: £19

hardback Content: Art books like this one by Andrew Forkner’s provide cake decorator’s with great inspiration particularly when painting cakes,

or producing lifelike wildlife to portray the cake recipient’s hobbies and interests

This book provides you with all you need to paint a range of birds

songbirds and waterbirds from all over the world

With easy-to-follow step by step projects,

guidance on composition and important bird features

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Jan cover v4



Page OFC1

December 2010

Page OFC1

January 2010 £3

Party Time Masquerade ball Lustrous cupcakes New year cakes Clarice Cliff inspired cake New modelling series How to run a cake business

The leadin world’s g sug maga arcraft zine

V7 Jan cover 10new


Page OFC1

The leadin world’s g suga magaz rcraft ine

January 2012 £3

Christmas Cakes Winter wedding cakes Christmas modelling Christmas tree cupcake fun 3D snowman cake Royal iced Christmas cake Christmas floral arrangement

Issue 134

Full Full projects projects with with step-by-step step-by-step instructions instructions

Celebration Cakes Cakes for weddings,

birthdays and New Year parties Modelled Flamenco dancer Expert Royal iced panel cake Pestle and mortar cake Anthuriums,

Issue 157

Full projects with step-by-step instructions Full projects with step-by-step instructions

Issue 145 Issue 134

Issue 157

Full projects with step-by-step instructions

EVERY ISSUE from January 2010 is now available in digital format

series New modelling inspired cake Clarice Cliff

New year cakes Lustrous cupcakes Masquerade ball

Party Time

Issue 145

Christmas cake Royal iced


3D snowman cake

New Year parties birthdays and Cakes for weddings,

BUY DIGITAL Christmas modelling

Celebration Cakes

Christmas Cakes

January 2012




ine magaz rcraft g suga leadin world’s The


Ulla Feb withnewmain_p0_CakeFebruary2015new 16/12/2014 16:07 Page 21

Sweet Pea

Sugar Flowers For Beginners

(LATHYRUS odoratus) Ulla Netzband

Legend has it that sowing sweet pea seeds before sunrise on St

Patrick’s Day will result in more fragrant and larger flowers

The sweet pea is the flower for the month of April

These flowers come in many different colours,

red and a new variety is now available in yellow

You will need Basic Kit Essentials for your basic sugar flower making kit

We shall add to this kit as we proceed through the series

• work board • small rolling pin • a little muslin bag filled • • • • • • • • • • •

with cornflour sponge pad ball tool fine bladed palette knife fine sharp scissors craft knife wire cutters florist wires white florist tape nile green cocktail sticks small celstick (CelCraft) confectioners glaze

alcohol or gin or vodka • dusting brushes • small paintbrushes • porcelain friller

(Holly Products) • plain cutting wheel (PME) • dresden tool • dimpled sponge

Photography: Clark Smith-Stanley

Consumables • white flower paste (A Piece of Cake) coloured lightly with pink and grape violet paste colour (Sugarflair) • green flower paste coloured with Christmas green paste colour (Sugarflair) • white fat i

Trex • petal dust foliage,

spring green (Sugarflair) • petal dust edelweiss (Squires) • rose water or egg white

choice (I used pink and lavender) EdAble Art Needed for this project • sweet pea cutters 737/738 (TT) • star calyx cutter 116 (TT) • rose petal cutter 278 (TT) • euphorbia cutters set of 4 2641 (Fine Cut) • florist wires white 20,

33 gauge

Ulla Feb withnewmain_p0_CakeFebruary2015new 16/12/2014 16:13 Page 22

Sugar Flowers For Beginners 1

Tips Making a hook on the end of the wire gives the wire a softer edge,

so it is less inclined to poke through the paste

Always assemble your flowers before they are too dry

You will get more natural movement and less breakages

Keel (Centre): Take a third length of 26g wire and make a hook in the end

Roll a pea sized ball of white paste into a teardrop

Insert the hooked wire into the broad end of the teardrop and shape the teardrop into a pasty shape

With your finger and thumb press a line on to the rounded side which will create a thickness to the centre of the keel hiding the stamens

Technique Veining with a grooved friller tool

This is simple technique to learn and it creates a wavy petal with natural linear veining across the petal

You can use a ceramic veining tool or a plastic one,

it is a case of personal preference and the tools all give slightly different effects

Make sure there is a light dusting of cornflour under the petal before rolling the frilling tool lightly at first and more heavily for a stronger effect over the petal

With the plain cutting wheel or a scalpel draw a line down the thinned edge

This is where the stamens would emerge in the real flower

Roll the porcelain friller gently backwards and forwards to vein the petals

Place them on to the soft mat

Place the ball tool half-on and half-off the petal edge and lightly rub the ball tool over the petal edge to give movement to the petal

Place the petals on to some dimpled foam to semi-dry

Wing Petals: Roll out some lightly coloured paste as per the You Will Need section,

leaving a ridge approximately a third way up the petal to take a 28g hooked wire

Insert the wire and press down on the petal to secure

Make one left and one right petal

Dust the keel at the tip and at the base with a mixture of spring green and edelweiss

With half-width tape attach the wing petals either side of the keel

Ulla Feb withnewmain_p0_CakeFebruary2015new 16/12/2014 16:16 Page 23

Sugar Flowers For Beginners 7

Tip By wiring the leaf to the tip you can shape your leaf straightaway without the need for a former

Vein the leaf in the lily veiner

Standard Petal: Roll out one petal again leaving a ridge one third up the petal so you can insert a 28g hooked wire

With the narrow end of the dresden tool draw a centre vein

With the porcelain friller vein the petal and just like the wing petals flute the edges with the ball tool

Turn the petal over

With the broad end of the dresden tool make an indent at the base either side of the centre vein which will then appear raised on the upper side

Put the stems through the steam of a kettle to settle the dust and leave a little sheen on the flowers/leaves

Sugar Glue Recipe Ingredients Tylose powder Water

Assembly And Colouring: With half-width tape attach the standard petal behind the wing petals

Let the standard petal fall away slightly

Dust the base of the wing petals and the standard petal with a mixture of spring green and edelweiss both front and back

With a flat brush dust the petals to the colour of your choice from the edges inwards towards the wire

Tools Small water bottle with a brush in the lid Method Fill the bottle with water

Dip the end of a teaspoon handle into Tylose powder and add this powder to the bottle

Replace the cap and shake well

The mixture will go lumpy

Leave for a while and shake the bottle again,

repeat until the powder has mixed into the water to produce a ‘wallpaper paste’ like consistency

Place the calyx on to the soft mat and elongate each sepal from the centre towards the tip with the ball tool,

being careful not to distort the sepals

Ulla Feb withnewmain_p0_CakeFebruary2015new 16/12/2014 16:26 Page 24

Sugar Flowers For Beginners 13

With the small celstick open up the centre,

wide enough so that it will easily slide up the flower stem

Using the broad end of the dresden tool hollow out the centre of each sepal

Slide the calyx up the stem of the flower

Add a little glue to the centre of the sepals and glue two sepals to their tip

Attach two sepals to the standard petal and two either side and one to the front letting the tips fall back

Dust the calyx with foliage green

Bud: The keel is made in the same way as for the flower only smaller so it fits well into the rose cutter

Cut out one rose petal and cut a little ‘V’ away from the broad end of the petal,

this will represent the wing petals

Mark a centre vein with the narrow end of the dresden tool

With the porcelain friller vein the petals

Add a little glue to the base of the petal and attach it behind the keel

The tip of the keel should just peep through the ‘V’

With the same size cutter cut out one more petal

Make a centre vein and frill the petal with the porcelain friller

Add a little glue to the base and attach it behind the wing petals letting it fall away slightly

Tape the bud with half-width tape

Dust the bud as for the flower,

then make and attach a calyx as for the flower

Tips To soften a petal/leaf,

place it on a sponge pad and move the dog bone tool around the edge of the paste

Make sure the tool is half on the edge of the paste and half on the sponge pad as you apply slight pressure to soften the edge of the paste

To frill a petal,

start by softening the edge and then go over the edges more firmly to create ripples in the edge

This action is used mainly to give movement to petals or leaves

If a deeper frill is required,

place the petal on a board dusted with cornflour

Roll a rounded off cocktail stick very firmly back and forth across the petal edge

This can be done with a textured veining tool which creates multiple veins in the paste

Don’t colour the flower paste too dark for sweet peas always work with with pale coloured paste and add dusting colour

This gives a more realistic effect to the flower,

colouring the flower paste for this flower deadens the overall effect

Ulla Feb withnewmain_p0_CakeFebruary2015new 16/12/2014 16:26 Page 25

Sugar Flowers For Beginners 19

Note The leaves and tendrils must never be attached to the flower stem for this flower

Leaves: Roll out green paste and lay a 30 or 33g wire over it

Roll the paste over the wire and with the rolling pin thin the paste either side of the wire

Lay the leaf cutter over the paste,

lining up the tip of the cutter with the tip of the wire

Tape the leaf a little way down with quarter-width tape and colour the leaf with foliage green

Bracts: Take a 33g wire and cut it into six to eight sections

Form a tiny teardrop out of green paste and insert the wire into the broad end of the teardrop and ‘splat’ it with your palette knife

It should resemble a tiny spear

If a little untidy neaten it up with a small pair of scissors

Dust with foliage green

Tips When dusting flowers,

work the dust into a piece of white paper (plain kitchen roll or a paper tissue are good for this) with the dusting brush

Then apply it to the flower

This mixes all the colour grains which can separate in the storage container sometimes into different colours and only become noticed as you brush the dust on to the flower

Quarter to half an inch flat chisel headed brushes are good to dust flowers and foliage with

Tendrils: Take a good length of quarter-width tape and twist it tightly stretching the tape as this will release the glue in the tape

Make several lengths and twist and curl them over the small celstick or similar

Dust them with foliage green

Assembly: Make separate leaf stems

Tape three tendrils and two smaller leaves to a 20g wire

Tape down a little and add more leaves (+ or – tendrils) opposite each other

Increase the size of the leaves as you go down the stem

Make several flower and bud stems leaving stems showing

When you join a leaf and flower stem or two leaf or flower stems,

add two little bracts at their junction

Always apply a light touch of colour and if you want a darker effect add a second layer of dust

Bear in mind you can always add more but you can’t take the colour away

Pg 26_1PAGE TEMP 11/12/2014 12:16 Page 2

Helping you make better cakes NEW COURSES FOR 2015

Covering a variety of Sugarcraft skills

lunch and refreshments are provided

See our website for dates and more information

Trade enquiries welcome Unit 4,

Royal Standard House,

Birkenhead CH42 1LE

Pg 27_1PAGE TEMP 10/12/2014 18:35 Page 1

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 15:59 Page 28

This foot high sculpted cake design requires two weighty,

sphere shaped cakes to be covered and securely stacked

Sugarcraft Masterclass

Hoppy Valentines

Hannah Collison and Lynn Crees-Glendinning Editor’s Choice

Our Masterclass will help you avert disaster when attempting this and similar 3D cake challenges

You will need

Consumables • sphere shaped madeira sponge cakes 13cm (5in) diameter x 2 • ribbon 12mm (½in) wide to cover a 30cm (12in) round board • double-sided sticky tape • jumbo or bubble tea straws x 6 • self adhesive film polka dot blue (www

com) • cocktail sticks • kitchen paper towel • freezer bags • clingfilm Sugarpaste (Renshaw): • lincoln green 1

Trim line

Tools • spherical cake tin/ball mould 13cm

uk) cutting wheel (PME) serrated bread knife cranked palette knife multi-ribbon cutter (FMM) large scissors straight bladed knife apple corer 18mm (¾in) diameter surgical scalpel with 10A blade or other suitable cutting tool self healing cutting mat dresden veining tool (JEM) large rolling pin metal circle cutters various sizes from 1

Buttercream: • 500g (1lb 1oz) icing sugar &

Leg crease

Technique Sphere shaped sponge cakes are baked as two halves

Grease both tins with vegetable oil spray and line bases neatly with greaseproof paper

Use baking ring provided and a 7

Put tins on to a greaseproof lined baking tray

Mix the ingredients for 23cm round madeira cake

Fill each tin almost to the top

Lay a sheet of greaseproof paper loosely over the top

Bake cakes on lowest oven shelf for approximately 55 minutes at recipe’s recommended temperature

When cooked allow to cool for 5 minutes before loosening the edges and turning out

When cold you can trim any excess from the top using the tin as a guide

Make fresh cake mix for your second sphere as the mixture does not bake as well if it has been left to stand before baking

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 15:59 Page 29

Sugarcraft Masterclass

Photography:Clark Smith-Stanley

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 16:00 Page 30

Tips Take great care when using a scalpel as they are extremely sharp,

use a self-healing cutting mat underneath to protect work surfaces

As an alternative you can use PVA glue to secure a thin cake card to the base (measure and precut the hole first)

Greaseproof paper can be used to cover both sides of the support disc,

use a little buttercream to hold the paper in place

When delivering your cake remember to let the recipient know which parts of the cake are not edible

To create a wipeable surface,

cover the support structure base and support disc with self adhesive film

Using a scalpel trim around the edges and holes

You can coat the base with sugarpaste if preferred

Twist the threaded dowel through the offset hole in the base,

stop twisting when flush with the underside

Working on one half of the sphere sponge cake,

lined up vertically and spaced evenly on both sides,

Using a serrated bread knife cut in between the cocktail sticks splitting the cake into 3 layers,

repeat this for the other cake half

Use an apple corer to make a hole through the middle of each half-sphere cake that is slightly wider than 18mm by twisting and gently pushing the corer through the cake

Carefully pull the tool back up removing the plug of cake to reveal the hole

To create a food safe barrier,

cut 3 jumbo or bubble tea straws to a length of 14cm

Split the straws lengthwise using scissors,

open up each straw and clip them onto the threaded dowel

Alternatively you can use hollow plastic pillars 20mm diameter or clingfilm

Fill each layer with buttercream and use the cocktail sticks as your guide to help you reassemble the cake accurately

Wrap the cakes in clingfilm and place them in the fridge for one hour to help the buttercream set

Remove cakes from fridge and sandwich each pair together with buttercream

Crumb coat with buttercream

Wrap in clingfilm and place back into one of the tins to maintain its shape

Use the warmth of your hands to smooth buttercream coating on the top half

Refrigerate for 1 hour

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 16:01 Page 31

Sugarcraft Masterclass 7

Remove one sphere cake from the fridge

Whilst in the tin,

smooth and make surface of crumb coating tacky using a palette knife dipped in hot boiled water and dried off with a kitchen towel

Replace the clingfilm,

turn cake over and repeat on the bottom half

Take 500g of lincoln green sugarpaste

Roll out to 0

Cover the cake and secure top using a gentle circular rubbing motion with palm

Trim off obvious excess using scissors and secure remaining paste to the cake

Wrap the bare top part of the dowel loosely in clingfilm so that the cake does not make contact with the wood as it is threaded on to the dowel

Remove the clingfilm

To protect the cake whilst working on the top tier cover it loosely in clingfilm

Twist the support disc down the dowel until it just reaches the top of the cake

Clingfilm over the top end of the dowel and add jumbo or bubble tea straws as described in step 2

Prepare the second sphere shaped cake for the frog’s head in the same way as the bottom tier (see steps 3 to 7)

Support the cake and thread it on to the dowel until it rests on the disc

For the sculpted features,

using white sugarpaste make one 40g cone,

two 30g cones and use the remaining 100g to make a sausage shape,

Technique To secure the sugarpaste to the cake sides and remove any pleats,

work on the side of the cake furthest away

With one hand lift up the excess and open out the pleats,

then use the side of a palm and stroke in an upward motion working from the top side down to the bottom of the cake which will help shrink the paste as it begins to stick

When the base is reached trim off further excess and begin to tuck the remaining paste underneath the sphere rocking the cake back and forth

Smooth off any creases using a finger and a little icing sugar as a form of sand paper

Gently lift the ball to trim off any final excess underneath with scissors

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 16:01 Page 32

Place the shape for the forehead on top of the cake and smooth it down to blend into the cake

Attach the mouth and blend in the same way,

Brush some cooled boiled water on to the mouth corners and attach the cheeks,

To coat the cake: Take 700g (1lb 5oz) lincoln green sugarpaste,

drape and trim (see step 8 and technique)

Whilst supporting the weight of the paste gently press in,

smooth and form the sculpted features

Secure sugarpaste to lower and undersides of the head,

smooth out pleats and trim excess

To enhance the sculpted features lightly press your finger into the middle of the frog’s mouth and rub from side to side to widen,

finish by drawing your finger to the mouth corners making just a thin opening

You can add dimples and nostrils using a dresden tool

Remove the protective clingfilm on the body and secure the head in place,

smooth over any unintentional marks

Mix white and lincoln green sugarpaste to make a pale shade

Roll and cut out a variety of circles using cutters

Attach these to the frog’s body and head using cooled boiled water

Shape two 200g Rice Krispie treat pieces into cones (see template)

Use a straight bladed knife to trim the pointed end at a slight angle

Press in leg creases on both sides with a palette knife

Prepare for sugarpaste coating (see steps 6 to 7)

Take 200g of lincoln green sugarpaste and coat each leg in a similar way to sphere cakes (see step 8)

Ease the excess sugarpaste round to underside of the legs and trim

Smooth the paste until you have a good finish

Stand the legs upright to dry

Tips Check that the buttercream crumb coating on the cake is still tacky but not too soft otherwise the sculpted features will not hold in place

Allow the features to set for at least an hour before you proceed with the sugarpaste coating

Technique Rice Krispie treats are a tasty light weight alternative to using cake

They can be made in advance and stored in a microwavable container as long as it is lined with clingfilm or wax paper

If you need to soften the mixture you can reheat it in the microwave,

on high for approximately 10 seconds and then mould into whatever shape you wish

Wear disposable gloves or grease your hands with cooking oil when handling the mixture whilst soft as it is very sticky

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 16:02 Page 33

Sugarcraft Masterclass 19

Make a strong glue using lincoln green sugarpaste mixed with cooled boiled water,

a little at a time until the sugarpaste becomes soft and sticky

Position each leg and paint glue on to the area where the leg will touch the body

Clean off and neaten excess glue using a dampened brush

Lily Pad: Roll bottle green sugarpaste 4mm thick,

cut a circle using 10cm cutter

Cut a curved ‘V’ into the leaf and mark veins using a cutting wheel

For the flower roll five similar sized white balls and one yellow

Position the white balls around the yellow ball,

gently push together to form flower

Make two eye balls from 70g white sugarpaste

Cut the pupils from black sugarpaste using a 3

Cut a ‘V’ using the cutting wheel,

attach with cooled boiled water

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