September 2013 3.

50

The worlds leading sugarcraft magazine

Celebration
Cakes
Easy to follow
Step-by-Step projects:

3D baby bag cake

Ivory chocolate
wedding cake
Sugar models
Birdcage cake

PLUS!

Cake
Courses
Wild Flowers
Issue 178

STEP-BY-STEP PROJECTS FOR ALL SKILL LEVELS

www.cake-craft.com

Julie Askew
Editor

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.
Also, proud
supporters of Cake
International
NEC, Birmingham
8-10 November 2013.

September is the month when college courses traditionally

start up in the UK, and many of the cake decorators
around today made their first ventures in to our art as part
of a formal course working towards a cake decorating
qualification. Whilst there are still some excellent courses
on offer, over recent years funding subsidy has dried up,
and for many this is no longer a viable option. To fill the
void more and more shops and sugarcraft schools run
courses throughout the year, and there will be one near you.
If you look at our Course Listing on page 48-49 you can
get an idea of some of the many courses available.
Many of you are also self taught, and each week I receive
many messages telling me how
continues to develop
your skills, and this months projects will be sure to deliver
more of the same. Amongst the many contributions this
month I am delighted to welcome Helen Scott Reese from
the Netherlands to our pages with her delightful baby
accessory bag.

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And when you have finished looking at the magazine, do

take a moment to have a look at our recently upgraded
website (www.cake-craft.com) where you can find so much
more information.
Julie Askew, Editor

27

Follow us
on Facebook
www.facebook.com/
cakecraftanddecoration

Our Step-by-Step guides are graded by difficulty

to help you choose the project suited to your level

and Twitter
https://twitter.com/
CakeMagEditor
www.cake-craft.com

32

Ingredients
4

Guest Of The Month Purple Harmony Wedding Cake

PROJECT

Tony Warren shows how to make a wild flower wedding cake and gives it a stylish contemporary feel
using blue periwinkles and wood anemones.

10

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

12

Vintage Trio Birthday Cake

50

COVER PROJECT

An edible modelled teacup, saucer and plate decorated with dainty brush embroidery flowers and
birdcage cookies on Janet Webbs classy birthday cake.

18

Aggys Leaky Cauldron Pub

Aggy of Cotswolds Finest Cakes tells

21

how she made her Gold Award winning cake.

Floral Inspirations - Up The Garden Path

PROJECT

Miniature foxgloves, hosta and wild roses are all part of Gill Colliers wild flower project this month.

27

Fairytale Folly Wedding Cake

PROJECT

A fairytale folly in the woods was the inspiration for a romantic wedding cake from Lesley Bassett.

32

Simply Modelling - Ready For Class!

PROJECT

September is the time of year when new sugarcraft/cake decorating classes begin and Jane Barraclough
has modelled a teacher ready to start a wedding cake class.

40

58

Readers Gallery
Just a few of the many cake pictures sent to us from our talented readers. Each month a prize from
Knightsbridge PME will go to the winning picture chosen by the editor.

44

Cake International Show Eye-Catching Entries

A taste of some of the very best Bronze and Silver winning entries from the Cake International Shows
held in Manchester and London earlier this year plus the competition schedule for the NEC 2013.

48

Cake Course Directory

Look at these pages to see where you can go to join a cake course near you.

50

Sugar Skills - Sugarpaste Part 1 and Birdcage Cake

PROJECT

Carol Deacon covers a recipe to make sugarpaste, how to work with it, the various names it is called,
and goes on to create a stacked pastel Birdcage Birthday cake.

56

64

College Report
We feature the work of Bedford College students tutored by Tatiana Goubskaia.

58

Bear Necessities 3D Baby Accessory Bag

PROJECT

Talented Helen Scott Reese of The Netherlands, carves a gorgeous 3D baby accessory bag cake,
complete with a matching modelled furry teddy. A design that has many possibilities for other cakes.

62

Rcommended Reads
Our choice of the latest books that are on the book shelves this month.

63

Learn From The Experts

Sam Hanna visited Leiths who were holding a cupcake class by Queen of Hearts. Here she gives an
overview of the course.

64

Chocolate Cravings - Vintage Ivory Chocolate Wedding Cake

PROJECT

Fours tiers of white chocolate decadence with Tracey Manns broderie anglaise wedding cake.

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Templates
Here are all the patterns that you will need for this months projects.

70

Home Baking - Autumnal Fruits

Valerie Hedgethorne uses seasonal fruits to bake Cider Apple Cake, Fresh Fig Tart, Pear & Grape
Tranche and Open Scone Round with Plums.

74

Food Facts - Full of Plumptiousness

Lots of useful background information on plums from Valerie Hedgethorne.

79

Coming Next Month

Highlights from Octobers forthcoming issue of

80

, weddings and Halloween cakes.

Subscriptions
Subscribe now and receive a free gift.

Vintage
Trio
Janet Webb

There are several

choices here for
coordinating edible
items to accompany
this cake - cookies
with birdcages on as
shown, miniature
modelled birdcages or
cups and saucers to go
on the top of cupcakes
or small cakes.
Although this cake is
perfect for an
afternoon tea party it
would work for a
birthday or other
summer celebration
just by adding an
inscription on the
cake board to
personalise it.

12

www.cake-craft.com

You will need

Edible Items
cake fruit round 25cm (10in)
marzipan 1kg (2lb 3oz)
sugarpaste white 2kg (4lb 6oz)
cookies 3 arch shape (see templates
on page 69)
pastillage 200g (8oz)
flower paste
cornflour
edible glue
royal icing white, pink, blue, green,
brown, gold, red, yellow (small amounts)
paste food colours claret, baby blue,
spruce green, dark brown, egg yellow,
lemon (Sugarflair)
liquid food colour old gold (Sugarflair)
piping gel
food grade sponge
edible gold paint
Tools
cake drum round 35.5cm (14in)
piping tubes No. 1, 1.5
scriber
blossom plunger cutters set of 3 (PME)
piping bags
paintbrush
circle cutters 2.4, 3cm (1, 1in)
fine emery board
ribbon to edge cake and board
cup, saucer and plate to mould from
lovebirds stencil set C587
(Designer Stencils)
knife sharp
palette knife
pizza wheel
smoother
card for template
rolling pin
non-stick board
plate stand

Birthday

Photography: Clark Smith-Stanley

13

Birthday
Note

Pastillage requires
drying time so it
is important to
start this project
well before it is
actually needed.

Place the lovebirds stencil on the side of the coated cake and
hold it firmly in position. Spread pink royal icing over the
stencil using a palette knife. Scrape away the excess and carefully
remove the stencil. Repeat 3 times around the side of the cake.

Preparation

Attach the cake to the prepared cake board with royal icing,
offsetting it towards the back to allow room for the cookies to
be placed at the front. Attach a 15mm (5/8in) blue ribbon
around the base of the cake.

Coat the cake

with marzipan
and white
sugarpaste in the
usual way. Cover
the round cake
drum in white
sugarpaste and
leave to dry.
Transfer the
cookie template
onto card.
Cut out the paper template for the cup, adjust it to fit your cup
if necessary, before rolling out the pastillage. Roll out pastillage
on a non-stick board dusted with cornflour and use a pizza
wheel, or craft knife, to cut out the cup shape.

Dust the inside the cup with cornflour. Fit the pastillage inside
the cup and trim any overlap. Glue the two sides together,
avoiding glue touching the china cup. Gently mould to shape.
Leave to dry for about 36 hours, remove from the cup once
firm to allow both sides to dry.

Tip
Wrap unused
pastillage well
and keep it in a
polythene bag.

Dust the top of the saucer with cornflour. Roll out pastillage
thinly and cut out a circle to fit your saucer. Place on the saucer
and mould carefully to shape. Trim the edge to neaten if
necessary then leave to dry removing when firm to allow the
underside to dry.

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www.cake-craft.com

Make the plate in the same way and allow to dry. When all the
pastillage pieces are thoroughly dry, smooth down any rough
edges or tidy with a craft knife/emery board.

Birthday
7

Tip

Cut out a 2.5cm (1in) pastillage circle and attach inside the
bottom of the cup smoothing the edges. Cut out a 3cm (1in)
circle as a base and attach the cup on top. (You may need to
adjust the size of the circles to fit your own cup).

Scribe the larger brush embroidery design three times around

the edge of the dried pastillage plate. Using the smaller pattern
scribe this design carefully three times around the saucer and
twice onto the cup.

Roll a thin sausage of pastillage for the handle of the cup and
using the template as a guide bend to shape. Trim the ends
straight with a sharp knife and glue to the side of the cup.
Support in position until dry.

For brush
embroidery you
can add tsp of
piping gel to a
cupful of royal
icing. This
extends the
working life of
the icing to give
you more time to
brush the
embroidery design.

10

Add a small amount of piping gel to the royal icing for brush
embroidery. Pipe the branches with brown using a No.1 tube.
In green royal icing and a No.1 tube pipe the outline of the leaf
furthest away in the design. Draw the icing into the centre with
a damp paintbrush.

11

12

Working one petal at a time complete the blue flowers with a

No.1 tube. Work the back petals first using the larger No.1.5
tube and pink royal icing. Brush embroider the central flower
by drawing the icing into the centre with a damp paintbrush
before working the next petal inwards.

With soft peak red royal icing in a

No.1 tube pipe in the centres for the
pink flowers. Pipe in the centres of the
blue flowers using a No.1 tube and
soft peak yellow icing.

15

Birthday
13

14

Place white royal icing in a No.1 tube and pipe a line and dot
pattern in between the brush embroidery. When dry paint over
the top of the line work with edible gold paint and a fine paintbrush.

For the cookies colour sugarpaste two shades of pink using claret
paste colour. Roll out pink sugarpaste to about 3mm thick and
cut out the same arch shape as your cookie using the template.

15

16

Spread piping gel over the top of the cookie and carefully lift
the cut sugarpaste onto the cookie with a palette knife. Repeat
for the other pink and white cookies.

Allow the sugarpaste to firm and then with white royal icing use
a No.1 tube to pipe the birdcage outline onto the top of the
pink cookies. Pipe in the scroll design. Repeat using gold
coloured icing on the white cookie.

17

18

Colour a small amount of flower paste with baby blue and

claret paste colours. Make a couple of different shades. Cut out
a selection of different sized blossoms using the plunger cutters
and indent the centres onto a soft food grade sponge.

Roll out a small piece of pink flower paste and fold over the top
edge. Roll up loosely and then pinch the bottom to make a rose
style miniature flower. Trim off base. Repeat in blue flower paste.

Tip
Extra cookies can
be made to serve
to your guests.

16

www.cake-craft.com

Birthday
19

20

Tip
To transport the
cake keep the
plate separate
from the cake
and attach it at
the venue.

Attach the flowers to the top of the cookies using royal icing. I
have varied the design on each of the different cookies.

Place the plate stand on the cake with

the plate in position. This will help
position the other items. Secure the cup
and saucer to the top of the cake. Attach
the cookies with royal icing to the cake
and board. Finish the edge of the board
with pink ribbon.

With soft peak yellow royal icing pipe in the centres. Add leaves
in green royal icing using a piping bag cut to a V shape.

21

17

Market Place

'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 can always find
an opportunity to pick up a free sample.
For a chance of winning one of Cakes Giveaways either:
Send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to
include your name and address) or
Visit www.cake-craft.com and enter online from 12th September. The final date for the giveaways will be 8th October 2013.

5 sets to giveaway - PRIZE A

online competition

Doric Cake Crafts Halloween Treats

Chocoholics Dream Prize

Make scary Halloween treats with the help of Doric

Cake Crafts new range of cake mixes and silicone
mats. Make them extra creepy by adding edible blood and slime
dont worry, theyre just fruit flavoured
jellies! For more Halloween trick or treats,
please see www.doriccakecrafts.co.uk

This months prize is a real

chocoholics dream a decadent
ready to decorate death by chocolate
cake base, luxurious chocolate
ganache, and real Belgian chocolate
sugarpaste.
Sweet Success have been making
ready to decorate fruit and sponge
cake bases for twenty years a
godsend for busy cake decorators! Their death by chocolate cake is ideal for a special
celebration. Chocolate Silk sugarpaste and Chocolate Ganache are the perfect
partners to complete the chocolate extravaganza!
Chocolate Silk has an intense chocolate flavour and firm texture. It can be rolled to
used for cake covering and also works well for modelling chocolate roses or using in
silicone moulds.
Chocolate Ganache is a versatile new product from Sweet Success - soften slightly
and whip it up to fill and mask sponge cakes or for piping cupcake swirls, warm to
pouring consistency to enrobe a cake, or form into balls for chocolate truffles. Tastes
gorgeous warmed and poured over ice cream too!
To enter the competition for a Chocoholics Dream Prize go to www.cake-craft.com
So dont delay enter now! The closing dates for the competition is 8th October.

1.5kg Vanilla Cake

Mix (26A-101)
RRP 8.50
Halloween Silicone
Mat (74E-100)
RRP 15.00
Edible Blood (Raspberry Jelly) Tube
(27H-145) RRP 2.98
Edible Slime (Apple Jelly) Tube
(27H-146) RRP 2.98
We have 5 complete sets to give away to
our readers just in time for Halloween.
Follow the entry details on the top of this
page and place Doric Cake Crafts
Halloween Treats on postal entries.

12 to giveaway - PRIZE B
Get Spooky in the Kitchen this Hallowwen
Transform your cakes and bakes into
terrifying creations this Halloween with
a little help from Renshaw. Using their
seasonal Halloween Modelling Kit, witches hats, spiders, ghosts,
frogs and pumpkins can be easily made and make the perfect cake
toppers to serve on All Hallows Eve.
The modelling kit 3.99 is available from www.renshawbaking.co.uk It contains five 100g sticks of Ready to Roll Icing in
purple, green, black, white and orange. Simply remove the icing from its packaging and knead for a few seconds or until soft.
Roll out or mould into your desired shapes then stick the spooky parts and freaky faces together using a small paintbrush and
cooled boiled water.
Use the inserted step-by-step modelling guide if you need inspiration or let your creative juices flow to build Draculas lair. A range of
Halloween recipes can be found on www.renshawbaking.co.uk
To apply for this giveaway see the top of this page and place Renshaw Halloween Modelling Kit on postal entries.

10

www.cake-craft.com

Market Place

3 sets of 5 colours to giveaway - PRIZE C

Rainbow Dust NEW Click-Twist Brushes
A ready-to-use and VERY
convenient paintbrush
from Rainbow Dust, preloaded with their Metallic
Food Paint. Simply twist the
end cap of the brush until the
paint fills the tip and you're
ready to go! Available in 10
colours rrp 3.25 each.

7 boxes to giveaway - PRIZE D

Pink Chocolate Cigarellos
As any cake maker or decorator knows,
chocolate cigarellos are one of the easiest
ways to transform a simple sponge into a
celebration cake. But until recently there
has only been milk, dark and white
chocolate cigarellos available. Now in a
world first, thanks to the Chocolate
Trading Company, you can buy pink chocolate cigarellos!

We have 3 x
sets of 5
colours to
giveaway to
our readers,
see the top of
page 10 for
details on how
to enter,
placing
Rainbow
Dust ClickTwist Brush
Set on postal
entries.

Made in Belgium from the finest white

chocolate, the cigarellos are a delicate shade of
dusky pink that will enhance almost any style of
cake from birthdays to weddings.
They can be used to finish the top of a cake and
look fantastic on either cream or ivory icing but
are equally impressive on an indulgent dark
chocolate ganache. Or position up-right pink
cigarellos using buttercream around the edge of a
cake and top with fresh roses for a dramatically
different but simple celebration cake.
Pink chocolate cigarellos are available exclusively
from the Chocolate Trading Company and prices start from 7.95 for a small box of
50. To order visit: www.chocolatetradingco.com
We have 7 boxes to giveaway to our readers, see page 10 for details on how to apply
and place pink chocolate cigarellos on postal entries.

1 to giveaway - PRIZE E
Half Price
Ribbon Reader Offer
Fantastic Ribbons are offering every
reader an amazing collection of 25 rolls
of their colourful ribbons at half price.
They include
cake board
width satins,
bakers twine,
pretty
pearlised pink
raffia along
with a cute
herringbone
tape printed with the wording
Handmade, ideal for personalising
packaging and cake boxes. They also have
fun vibrant dotted grosgrains and wide
satins for wrapping around the cake.
This is a fantastic versatile bumper
collection of over 100 metres rrp 35.00.
They have an Exclusive Cake Craft Offer,
which is Half Price at just 17.50
To order visit www.FantasticRibbons.com
then click the promotions button and
quote discount code CakeCraft when
you place an order.

Agbay Cake Leveller

This exceptional
quality professional
cake leveller is an
absolute must have
piece of equipment,
for all serious cake
makers.
The Agbay Junior
cuts easily through
cakes up to 12
inches wide, and can
be adjusted from
in up to 4in high.
Fantastic for making
multi-layered cakes,
simply cut through, then adjust the height of the blade, and cut through again, simple fast and easy to use.
The superior design features a super strong frame that keeps the cutting blade in place, preventing any riding,
dragging or digging into the cake, which means you get a perfect straight and level cut every time.
Simply adjust the height of the blade with the easy twist knobs, and accurately set the height with the
measurement rulers on the side. Stores easily, and comes with a blade cleaner and blade cover guard for safe
storage. The retail price is 159.99 from www.cake-links.com where you can also see videos on how to use
this professional piece of kit.
We have one of these cake levellers to give away to a lucky reader, to apply for this giveaway see the top of
page 10 and place Agbay Cake Leveller on postal entries.

11

This pretty design is for a

tiered wedding cake but
any of the tiers could be
used individually for
other celebrations.
The rose is a perfect size
for decorating a cupcake
and as the cocktail stick
is food grade it can be
inserted into the cake to
hold it in position, but
do tell the cakes recipient
about the cocktail sticks.
The embossed and
painted design can be
used on iced cookies and
the flower is perfect for
brush embroidery. (See
Patchwork Cutters
facebook channel).

12

www.cake-craft.com

Rose Wedding Cake

You will need
Edible Items
cakes 15, 20, 25cm (6, 8, 10in)
sugarpaste baby blue 2.2kg
(5lb) (Renshaw)
sugarpaste white 1.3kg (3lb)
(Renshaw)
white flower/modelling paste
500g (1lb 2oz) (Renshaw)
dust colours magnolia pearl,
rain forest, frosted leaf, yellow
gold, blue ice (EdAble Art)

Tools
cake drum 32.5cm (13in)
thin cake boards 15, 20cm
(6, 8in)
paintbrushes No.s 3, 6
(EdAble Art)
isopropyl alcohol (Sugarflair)
small pot of white shortening
(Trex)
embroidery set
(Patchwork Cutters)
extra large number 0
(Patchwork Cutters)
large Christmas rose set
(Patchwork Cutters)
greaseproof paper

small heart cutter from shoes

& bags set (Patchwork Cutters)
paper strip 6cm deep
cocktail sticks
bone tool
piping nozzle No.2
small piping bag
scissors
sponge pad (CelCakes)
plastic dowel (8 pieces)
blue ribbon 2 metres of 15mm
and 1.5 metres of 6mm
ribbon (A Piece of Cake)
glass headed pin
water pot and brush

Wedding

Marion Frost

Photography: Clark Smith-Stanley

13

Wedding
1

Place the cake board onto a sheet of paper and use this as a guide
to draw a circle. Cut out the paper circle and fold into 16.

Place the end of the small flower embosser onto the icing so the
left side is just touching a pinhole. Press the embosser into the
icing. Remove the embosser and replace it onto the next
pinhole. This will create even spacing of the embossing around
the board.

Place the left side of the largest size embosser onto the pinhole
and keeping it level roll the embosser into the sugarpaste to
emboss the pattern. Repeat around the cake. This will create even
spacing of the pattern and will leave a gap between each section.

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www.cake-craft.com

Open the paper circle and place it onto a freshly iced board.
Use a pin to mark a small hole at the edge of the board through
the paper into the icing using the folds as a guide. Continue
around the board marking all 16 holes. Remove the paper circle.

Take the 6cm deep paper strip and cut it to the exact
circumference of the cake, fold it in half widthways and then
fold it into 6 lenthways. Undo the paper strip and place it
around the freshly covered cake securing with a small piece of
sticky tape. Use a pin and the centre fold line to accurately mark
a small hole halfway up each of the six upright foldlines.

Use the same embosser as used around the board to emboss

above the side design to fill the gaps. Leave to dry overnight.

Wedding
7

Tips
Write the cake
board size onto
the paper circle
and keep for
future use.

Place the cake onto the embossed board and attach the 3mm
ribbon around the base of the cake. Leave enough ribbon to
overlap, and secure with a small piece of double-sided sticky
tape.

Use royal icing and a No.2 piping tube to over-pipe the

embossed side design. Repeat these instructions for the top tier
placing the cake on a thin cake board the same size as the cake
before icing. Also ice the middle tier and leave to dry.

Mix isopropyl alcohol with green dust colour to make a liquid

and paint the pattern around the board, change to pink and
finally use a fine paintbrush to paint the gold and blue
blossoms. Repeat around the side of the cake in the same order.

When piping
with royal icing
use a damp
paintbrush to
push down any
points on the icing.

10

Mix 175g of flower paste and 175g of sugarpaste together and

roll out a small piece of this paste on a lightly greased non-stick
board. Grease the centre of the 0 cutter, place onto the paste
and press firmly. Remove the cutter and the paste from around
the centre of the number. Emboss the piece with the same
embosser used on the bottom tier.

11

12

Attach the ribbon around the side of the cake. Moisten the cutout embossed piece with water and attach onto the cake side.
Repeat around the cake leaving approximately 1cm space between.

Mix alcohol and dust colours and paint the design in the same
sequence as for the bottom and top tiers. Dowel the bottom
and middle tiers making certain that each piece of dowel is the
same length for each tier. Spread softened sugarpaste onto the
centre of both tiers and then stack all three tiers. Should the
ribbon on the middle tier slip, then re-position it.

15

Wedding
13

14

On a lightly greased non-stick board roll out white flower paste.

Grease the small heart cutter and place onto the paste. Cut out
small hearts and use a piping tube to cut out small circles.
Moisten and attach onto the middle tier.

Roses: Roll a small ball of flower paste into a cone shape and
push onto a dampened cocktail stick making certain it is firmly
attached. Leave to dry overnight.

15

16

On a lightly greased non-stick board roll out pink flower paste,

grease the rose cutter and cut out one flower.

Place the flower onto a sponge pad and, using a bone tool,
soften around the edge of each petal to create movement.

17

18

Moisten all five petals with water, position the cocktail stick
into the centre of the flower and slide the flower up behind the
dried cone.

Wrap the first petal tightly around the cone. Wrap the opposite
petal around tightly. The petals will overlap and must be the
same height.

Tip
Use leftover pieces
of paste to make
cones. Leave to
dry and store for
future use.

16

www.cake-craft.com

Wedding
19

20

Tips
Push a cup of foil
up the stick to
support the rose
until it is dry.
This can be held
in place with a
paper clip. Make
16 roses.
Follow with the third, fourth and fifth petals. These petals can
also overlap. Press around the base of the flower to create a
rounded shape.

This first layer of petals should be tight with no curled back

edges, and the cone should not be seen when viewed from above.

21

22

The second layer of petals are attached in the same sequence as

the first but once attached curl back the edges of the petals to
open the flower slightly.

Cut out the third layer of petals and soften on the sponge pad.
Turn the flower over, moisten with water and slide up behind
the flower on the cocktail stick. Turn the flower upside down to
let the petals fall naturally and whilst holding the stick in one
hand curl the petals back. Allow to dry - see tip.

Use double-sided
sticky tape to
attach ribbon
around boards.
The top tier can
be a dummy cake
for the bride to
keep.

23

When dry dust the centre of the flower with a darker shade of
pink and paint a calyx onto the back with a mixture of dark
green dust colour and alcohol. Place a ball of sugarpaste onto
the top tier add the bottom layer of roses by pushing the
cocktail stick of each rose into the sugarpaste ball. Add a second
row and a single rose for the top. Spaces can be filled with
pearls, bow loops or filler flowers.

17

Readers Gallery

All PME products are available from your local sugarcraft shop, supplier
or for further information please contact www.cakedecoration.co.uk

STAR
PRIZE

Craig Apperley, Cheltenham.

Ayo Caroline, Nigeria.

Bernadette Drohan,
Dungarvan, Ireland.

Sandie Panesar, London

Rachel, Shefford.

44

www.cake-craft.com

Julia Topeka, Doncaster.

Yvette Meintjes, South Africa.

Contents will vary depending on the

monthly magazine theme.

A wonderful selection of PME cake decorating

products to the value of 50.00 will be sent to
this months lucky winner.

Readers Gallery

G A L L E R Y

Louise Embling, Newbury.

Nicola Cummins, Bootle.

Nicola Jenkins, Gosport.

Sharon Ward, email.

STAR
PRIZE

Lorraine Morson, Bishop Auckland.

Hanadi Alnawab, Toronto, Canada.

Francesca Brown, email.

Eve Jeffs, Leeds.

Lynsey Mahedy, email.

45

Over To You

Welcome to your page, where you share your cake trials and tribulations.
If you have any cake problems, or just want to tell us all about any special cakes you
have made, we will do our best to find space for your message here.
SkyLanders Cake
Ive always loved baking and studied food
technology at secondary school but that was
nearly 20 years ago now. I work as a store
manager at
Hobbycraft, and
being surrounded
by such wonderful
products inspired
me to start making
cakes beginning
with a few
cupcakes. My first
big project was
our wedding cake
last October. I
embarked on three
tiers of 6 inch deep
cakes, not an easy
project at all but
was delighted with
the end result.
The Tree-Rex SkyLanders cake was probably the
most challenging cake that Ive done, I am still
learning modelling and it was not liking all the
weight of the icing on top of its legs! So much
detail on this one too with the shading to try and
make him look like a tree trunk!
Craig Woodward-Dack, email.

Too Good to Cut?

When I was asked to make a totally bespoke cake for my 2nd

cousins christening this idea sprung to mind. Not knowing how
this would turn out, I was shocked at how totally realistic the
cake was. The cake was delivered to the christening which I also
attended. Ive never received so many super comments and as of
yet I believe it has still not been cut?
This is my hobby! And Ive been making cakes for family and
friends for just over a year and I love to try and make my cakes
look as realistic as possible! Ive made many realistic cakes from
Sunday roasts to Macdonald meals but I think the baby one has
to be the most lifelike; its almost scary!
Stacy Dudding, email.

Sense Of Achievement
Im new to cake decorating, more of a home baker really and a keen crafter. The main
reason I do these hobbies is because of mental illness, which Ive suffered with from a
young age, Im now in my forties and currently suffering with anorexia which is a living
nightmare - but to try and escape I turn to
baking, crafting and now cake decorating.
These are two of my cakes, one was for my
nephew and the other a friends engagement, both were first
attempts at shaping a cake and tiering a cake.
I just want to send a little hope to anyone else who is
suffering with any type of illness, to have a go if
possible. Even if it just gives you a small and brief
feeling of relief and escape, its worth it.
Stephanie Short, email.
Congratulations Stephanie, you are our winner of
message of the month.

40

www.cake-craft.com

Courtesy of Doric
Cake Crafts we will
deliver a mystery
parcel to the
sender of the
message of
the month.

Sugar Skills School

Royal Icing Techniques

For many people if you say the words royal icing it conjures up
an image of a cake with a rock hard covering and jokes about
needing a pick axe to cut it. However for an icing so famous for
its brittle qualities there are an incredible number of delicate
techniques with which you can create stunning and intricate
creations to adorn your cakes. Here are a few...

Runouts

Place some dark coloured royal icing into a

piping bag fitted with a No. 1 or 2 piping
nozzle. To avoid tails forming when you stop
piping stir a few drops of water into the icing
first, so that when you lift the stirrer out of the
icing the tip of the peak falls over. Then pipe
over your outline.

This is a method for creating motifs, lettering

and other decorations for your cakes. The
principle is very simple. First of all you pipe an
outline then you flood the area inside the
outline with watered down royal icing. The
decoration is then left to harden before being
attached to your cake.

Now you need to infill the outline. First

place a little royal icing into a small bowl and
stir in the required colour. The icing then needs
to be watered down so it can flow and flood the
runout. Add the water gradually until the tail
that forms when you lift out the stirrer
disappears back into the icing on a count of 7.

You will need

Waxed paper or plastic folder
Sticky tape
Royal icing
Food colour pastes
Paper piping bags
No. 1, 2 or 3 nozzles
Scissors
Small soft fine paintbrush

Choose your design and place it underneath

some waxed paper or a clean plastic folder. It
must be flat so if youre using waxed paper you
may find it helpful to hold the edges in place
with a little sticky tape.

50

www.cake-craft.com

Pour the runny icing into a piping bag. You

may find it best to make and use a paper
piping bag as using a nozzle can damage the
outline. Close the bag and snip a tiny triangle
off the end. Alternatively you could use a small

Carol Deacon
plastic food bag. If you prefer to use a nozzle,
use a No. 2 or 3 nozzle.

Squeeze and fill the area with the icing using

a gentle side-to-side motion. Use the tip of a
fine soft paintbrush to coax the icing into any
awkward areas.

Repeat using a different colour to fill a different

section of the runout. Once completed, leave
the runout where it is to dry thoroughly.

TIP: In the olden days of incandescent light

bulbs that got hot, you could speed up the drying
time by positioning an anglepoise lamp close to
your runout. If you still have one use it!

Sugar Skills School

Runout Lettering

Pressure Piped Pig

(Hah! Bet you cant repeat that quickly after a
few shandies!!)

TIP: Royal Icing decorations can be kept for

months so its always worth making more than
you need. Store them on sheets of waxed paper
in a box somewhere cool.

First of all you will need a lettering template.

Lettering is easy to find in cake books or from
the internet.
The method used is exactly the same as for
making a decorative runout. Place a sheet of
waxed paper or a plastic folder over the
template. Trace over the template to create a
royal icing outline with a No. 1 or 2 piping
nozzle then infill with watered down royal icing.
TIP: Runouts are very fragile so its always worth
making a few extra decorations in case of breakages.

Pressure Piped Puppy

Place the template under the waxed paper or

plastic sleeve. Place some pink coloured royal
icing into a piping bag fitted with a No. 2
piping nozzle and pipe the legs, ears and tail.
Squeeze a small blob of icing out, release the
pressure and allow the piping tail to taper away
into the body or head area.

Pressure Piping

Place some pink icing into another bag fitted

with a No. 3 or 4 piping nozzle and
squeezing harder than you did for the ears etc.
Pipe a large blob for his body.

Pressure piping is a fairly quick way to create

small smooth decorations and lettering that
dont have the outline ridge of a runout. As its
name suggests, pressure piping is all about how
much pressure you apply when squeezing the
piping bag. Squeeze gently and the flow through
the piping nozzle is thin. Squeeze harder and the
icing will flow faster and produce a thicker
finish. The royal icing itself needs to be fairly
thin so that it can be piped into shapes but not
so runny that it cannot hold its shape. It should
be somewhere between the soft peak and run
out consistency.

Using a No. 3 piping nozzle, pipe a large

white disk for his body and leave to dry.

When the body has hardened pipe a smaller

blob for his head.

Pipe a white oval for his head and four small

circles for his feet and leave them to dry.

Pressure Piped Decorations

You will need
Template
Plastic sleeve/folder or flat sheet of waxed paper
Piping bags
No. 2 and 3 or 4 piping nozzles
Pink food colour
Royal icing
Small bowls for mixing
Black food colour pen

Amazing to think that just a few piped circles can

create something as cute as this. Remember the
royal icing has to be watered down to the point
where it will still hold its shape but not leave
annoying tails and marks as its piped. Use a soft
damp paintbrush to pat down anything annoying.

When the pigs face has set hard enough,

pipe a small oval for his nose and allow to
harden. Using a food colour pen, draw two dots
for his eyes and nose and a curl on his tail.

51

Sugar Skills School

Place a No. 2 piping nozzle into a piping bag

with a little watered down black food colour.
Pipe two ears, a ball for his nose and a little
string at the top of his head for his tail.

This is a simple but effective way to create

pretty flowers for your cakes. If you are working
on a royal iced cake or a sugarpasted cake that
has been allowed to harden you wont be able to
press a cutter into the icing to act as a guide so
pipe the flower shapes onto the cake freehand
one at a time instead.

To finish pipe a few little green fronds and

dots around the leaves and a cluster of yellow
dots in the centre of each flower.

Before your cakes sugarpaste covering has

had time to harden, carefully press a flower
cutter into the icing. Dont go right through,
you simply need it to leave an impression that
will act as a guide for you to pipe.

TIP: This technique works well on cookies or

cupcakes too. Cut out a sugarpaste disk, press the
flower cutter into the sugarpaste and pipe the
flowers as above, then pop onto a cake or cookie.

When the dogs head is completely dry, make

two dots for his eyes using a food colour pen.

Attach royal iced decorations onto royal iced or

sugarpasted cakes with dots of royal icing. Dont
use water or they will start to dissolve. If you are
using these for decorations on buttercream, put
them on at the last moment as they will start to
absorb oil from the buttercream after about a
day although it could be faster depending upon
humidity and temperatures.

Brush Embroidery

Using a No. 2 piping nozzle, pipe over the

outline of one of the flowers.

Using a damp paintbrush, carefully draw the

icing inwards towards the centre of the
flower. Pipe and repeat on the other flowers.

Collars
Collars are an impressive way to extend the
edges of your cakes and create the illusion of
gravity defying cake decorations. They are also
extremely fragile!
The easiest way to make a collar is in sections so
that if you break a bit you havent got to remake
the entire collar. Here is a simple design to get
you started.

Pipe a leaf outline and brush the icing

towards the centre of the leaf. Your brush
must be damp not wet so keep a cloth handy to
wipe your brush on if it gets too wet.

You will need

Five petal flower cutter
Piping bags
No. 2 piping nozzle
Pink, yellow and gooseberry green coloured
royal icing
Small soft paintbrush
Water
Clean cloth

52

www.cake-craft.com

Collar cake made by Nadene Hurst in our

August 2008 issue.

Vintage
Ivory
Chocolate
Wedding
Cake

Tracey Mann
Tracey's Cakes Ltd
www.traceyscakes.co.uk
Chocolate Cravings

The vintage look in

chocolate has arrived!
Our brand new Ivory
Coloured Chocolate Paste
gives chocolate wedding
cakes a new colour
whilst still achieving
that chocolate taste
that brides are
looking for!
This paste is
easy to use,
with all your
sugarcraft
equipment.

You will need

Edible Items
round chocolate cakes 10, 15, 20, 25cm
(4, 6, 8, 10in)
thin round cake boards 10, 15, 20cm
(4, 6, 8in)
round drum 35cm (14in)
ivory chocolate paste 4kg
(10lb 7oz) (Traceys Cakes)
buttercream containing approx a third melted
white chocolate
Belgian chocolate couverture 500g (1lb) tempered

64

www.cake-craft.com

Tools
endless frill cutter (Orchard Products from
A Piece of Cake)
nozzle No. 3
veining tool
large rolling pin
icing sugar
small rolling pin
sugar glue
5 petal cutter (Traceys Cakes)

daisy plunger cutters (PME)

ivory ribbon 1.5 metres x 15mm wide
glue stick
scissors
plastic bowl
spatula
tools

Chocolate Wedding Cake

1

Roll out ivory chocolate paste onto a light dusting of icing

sugar to approximately 2mm thick. Using the endless garrett
frill cutter, begin to cut strips of ivory paste out, each strip can
vary in length.

Gently press a row of

holes just under the
frill with the No. 3
nozzle to create an
embroidery anglaise
effect. Make sure the
holes are evenly spaced
to avoid tearing when
lifting the strip onto
the cake.

Carefully coat the back of

the strip lightly with white
chocolate buttercream, up
as far as the holes, do not
coat the frilled part. Lift
the strip onto the cake
starting at the top and
position. Continue to add
strips to the cake, covering
each side as you go, allow
the strips to overlap.

Gently start to
frill the edge of
the strip with a
small rolling
pin. Roll across
the paste edge
with the rolling
pin half on and
half off the strip.

Use the veining

tool to frill the
edge of the strip,
make sure the
paste and the tool
have icing sugar
on them to
prevent the paste
becoming sticky.

Preparation
Place the three
smaller cakes on
to the same size
cake board and
the 10in cake on
the 14in cake
drum in the
centre.

Cover the top of

each cake with a
circle of ivory
chocolate paste
and leave the
sides uncovered,
attach to the cake
with chocolate
buttercream.
Dowel and stack
the four cakes
and secure each
cake with
tempered
chocolate or
buttercream that
contains melted
Belgian chocolate.

Leave to dry on a white former. Chocolate paste will stick to

itself, however the addition of sugar glue on the outside of the
petals may be required as the rose begins to dry, to hold them in
position. Leave the roses to dry for a couple of hours before
attaching to the cake with tempered chocolate.

Make ivory coloured white chocolate roses using a five petal

cutter. Roll out ivory coloured chocolate paste and cut out three
petals and assemble the rose around a cone.

Roll out ivory chocolate paste and use the daisy cutters to cut
out tiny blossoms and attach these to the finished cake with a
little sugar glue.

65

Claire Bowman
Guest Of The Month

Victoriana
Wedding
Cake
This stunning Victorian inspired wedding
cake with its gold and white striped bows,
dusted dahlias and roses, jewel coloured
blossoms and gilded trinkets will grace the
most elaborate reception.
You will need
Edible Items
sugarpaste white 3kg (6lb 10oz)
Chocopan 1.5kg (3lb 5oz)
gold paint (Americolor)
pearl paint (Americolor)
royal icing
cornflour
gumpaste /flower paste
dusting colours/chalks of choice
Tools
cake drum 35cm (14in)
cake boards 15, 20cm (6, 8in)
mould Marina Sousa's - bling squared jewel
(Silicone Plastique) *
mould Marina Sousa's - jewelled glimmer brooch
(Silicone Plastique) *
mould Earlene's Enhanced Lace Mould - Betty
(Silicone Plastique) *
5 petal cutter large (PME)
daisy plunger cutter set (PME)
dahlia cutter and veiner set (Petal Craft)
petunia cutter and veiner set (Blossom Cutters)
paintbrush No. 2
piping nozzle No. 1
small piping bag
cocktail sticks
edible glue
ribbon cutter (Wilton)
ball tool
foam pad
1 packet polydowels *
1m white satin ribbon
*The Cake Decorating Company

www.cake-craft.com

Wedding

Photography: Clark Smith-Stanley

Wedding
Preparation

Make six sponge

cakes, 2 each of
6in, 8in and
10in. Cut each
cake in half and
using four same
sized layers stick
them together
with buttercream.
Then buttercream
the outside. Cover
14in cakeboard
with sugarpaste.
Cover all three cakes with white sugarpaste, this can be done
the day before you want to decorate the cake. Dowel and stack
the cakes. Pipe royal icing around each tier to neaten any gaps
between the cake and the boards.

Attach the strips at the bottom leaving half inch between each
of the strips, using a damp paintbrush. Cut the stripes neatly
with a craft knife at the top of the cake.

Roses: Make a cone for each of the 6 roses out of gumpaste.

Roll out gumpaste and cut layers of rose petals with the fivepetal cutter. Frill the edges of the petals. Use a cocktail stick to
shape the petals.

www.cake-craft.com

Roll out white sugarpaste and cut strips with the ribbon cutter.
Place these under plastic until you are ready to use them.

Lightly dust the moulds with cornflour to help release the

finished shapes. Use gumpaste to make six round jewel shapes,
nine square jewel shapes and six strips of lace. Using royal icing
to stick the pieces in place attach the lace pieces around the
bottom of the middle tier and the square jewel shapes around
the bottom of the top tier.

Glue the petals around the buds. Make six roses, two large, two
medium and two small roses.

Wedding
7

Dahlias: To make the dahlia flower cut out three sizes of daisy
petals in gumpaste using the daisy cutters.

Make the centre of the dahlias by rolling a small half-inch ball.

Thin the daisy petals with a ball tool on a firm sponge pad.
Glue the petals around the ball.

10

Cut out individual petals with the dahlia cutter and vein. Frill
with the ball tool to thin the edges of the petals. Glue and fold
the petals to make a fluted shape.

Cut out more petals with the individual dahlia petal cutters.
Shape the edges of these petals as shown.

11

12

Attach the petals round the centre of the dahlia to the required
size. You will need to make three dahlia flowers.

Use the petunia cutter and veiner set to cut out a flower. Place
the cut out piece of paste between the double sided veiner and
squash to imprint the veins. Repeat using other blossom cutters
to make a selection of small flowers with the petunia veiner.

Show

Eye Catching Entries

Here we showcase
just a small
selection of the most
eye-catching Silver
and Bronze award
winning pieces of
work from the
Spring 2013 Cake
International shows
held at EventCity,
Manchester and
ExCeL, London.
If you would like to
see all the other
award winners
names and their
competition pieces
from both shows
then go to
www.cakecraft.com
/shows

Alison Henderson London Bronze

Denise Connor London Silver

Sameen Ismail Manchester Bronze

Vlasta Kadasi London Silver

Helen Jalim London Silver

Beth Mottershead Manchester Silver

44

www.cake-craft.com

Maxine Homolka London Silver

Kostadin Nikolov London Bronze

Teddies are always popular for Christenings and

birthdays. Small cakes are shown here but the ideas can be
used on larger cakes by making a teddy model for the top
decoration or by making more teddies for a tiered cake.
Change the colours of the teddies to suit the occasion.

32

www.cake-craft.com

Teddies!

Simply Modelling

Jane Barraclough

You will need

For the models
Sugarpaste:
yellow 45g (yellow teddy)
teddy bear brown 86g
(brown teddy)
teddy bear brown 86g
(furry brown teddy)
small amounts of black, white, ivory
and brown for

Photography: Shaun Wheatley

Cakes
sugarpaste (small amounts)
white
pale blue
pink
green
yellow
blue
red
heart cutters
wonky star cutters
blossom cutters
letter or number cutters
daisy centre moulds
stitch tool
craft knife
smile tool
celpin
dogbone tool
dresden tool
cutting wheel
scissors
strip cutter or ruler
dust pearl white
lustre dust or spray
alcohol
food colour pen
cooled boiled water or sugar glue
sugar sticks, sugar glue or spaghetti

33

Home Baking

Here is a selection of recipes which are useful for a variety of

occasions. One includes blackberries which are in season now,
and the plant pot cakes have a summer look.
These cakes in the plant pot cases are so unusual and great
fun to see. The cake mixture is a one - stage mix so it is
easy and quick. The decoration of flowers and colours can
be made to suit any occasion. Here I have just made a
simple easy finish.
You will need the Lakeland plant pot cake moulds
and a small blossom cutter.

Valerie
Hedgethorne

Plant Pot
Cakes
Ingredients To make 6
Cake mixture
110g (4oz) soft margarine
110g (4oz) caster sugar
2 eggs
110g (4oz) self-raising flour
teaspoon baking powder
1 dessertspoon cocoa powder
Topping
110g (4oz) icing sugar
green food colouring
110g (4oz) sugarpaste
Food colourings of you choice
Method
Heat the oven to Gas 4/180C/350F.
Grease the moulds and place them on
a baking tray.
In a bowl beat together all the cake
ingredients. Divide between the
moulds, stand them on a baking tray
and bake for approximately 20
minutes or until firm on the top.
Leave them in the moulds. Trim the
tops if necessary.
Divide the sugarpaste in three and
colour each with your chosen
colours. Roll out each thinly and cut
out with the blossom cutter, shape on
a piece of sponge and put a small ball
of white in the centre.
Mix the icing sugar with only enough
water to make a coating consistency
and colour it green. Spread some on
the cakes and stick he blossoms on top.

1
2
3

Choose your own flowers

to put on the cake tops.

70

www.cake-craft.com

Photography: Kevin Sare

A Summer Selection

Home Baking

Blackberry and Apple Cheesecake

This has such a lovely strong flavour of the fruits and a beautiful colour. If you are able to
pick your own blackberries this is one of the best ways of using them and teaming them
with apples deepens the flavour. The mousse sits on a crunchy biscuit base.
You will need a 20cm/8in spring form or loose base sandwich cake tin,
also a piping bag and star tube.

Ingredients
Base
110g (4oz) ginger biscuits
50g (2oz) butter
25g (1oz) demerara sugar
Cheesecake
450g (1lb) blackberries
225g (8oz) cooking apples
75g (3oz) granulated sugar
15g (1 sachet) powdered gelatine
225g (8oz) cream cheese
150ml (5fl oz) double cream
1 egg white
Frozen blackberries can be used when
fresh are unavailable.

Method
With Bake-O-Glide or baking parchment paper
line the base of the tin and put a strip around
the inside sides. (This prevents discolouration).
Base: Crush the biscuits finely, mix in the sugar.
In a pan melt the butter and stir in the biscuit
mixture.
Press into the base of the tin and put into the
refrigerator.
Cheesecake: Wash the blackberries if necessary,
reserve 8 for decoration. Peel, core and chop the
apples, cook with the blackberries over a gentle
heat with 25g (1oz) of the sugar until soft.
Strain off the liquid and reserve it. Rub the fruit
through a sieve to remove the seeds. Taste and
add more sugar if required. Make up to 300ml
(10fl oz) with the reserved blackberry juice.

1
2
3
4
5

6
7
8
9
10
11

Put 4 tablespoons of juice in a small pan, sprinkle

on the gelatine, leave it to swell then melt it over
very gentle heat but do not boil.
In a bowl soften the cream cheese, beat in the
blackberry pure and the melted gelatine.
Half whip the cream and fold two thirds into the
mixture. Whip the egg white to a peak and
carefully fold it in.
Pour onto the biscuit base and put into the
refrigerator until set (about 2 hours).
When required remove from the tin.
With the remaining cream pipe 8 rosettes
around the top edge and place the reserved
blackberries on top.

71

Coming Next Month

Editorial Office: Cake Craft & Decoration
PO Box 3693, Nuneaton, Warwickshire CV10 8YQ
Tel/Fax: 024 7673 8846
Email: editor@cake-craft.com

In next months great issue of

Assistant Editor: Glynne Wilson

Home Economist: Valerie Hedgethorne
Graphic Designer: Jacqueline South
Advertising & Business Development Manager:
Melanie Underwood
Sweet Media Solutions Ltd
Tel: 01690 710455
Email: melanie@cake-craft.com
Advertisement Copy: TJ Design
Tel: 01386 438534
Email: tracy@tjdesign.fsnet.co.uk

Christmas
Cake ideas

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