ALL YOU NEED TO BAKE AND DECORATE YOUR OWN CAKES

APRIL/MAY 2019

& SUGARCRAFT
Make your own
TAKE family of bunnies!
YOUR
CAKES
TO THE
NEXT
LEVEL
10 insider
tips from top
designers

10 EXCLUSIVE Reach
CAKE TUTORIALS for the
gooey vegan stars
with a celestial
hot cros brownies wedding cake

A floral ABC Smooth carrot cake Springtime sugar blooms Textured

isomalt
tiles
 A Bunch of Bunnies
Celebrate springtime with a colony or ‘fluffle’ of playful
bunnies in flowerpots. Mix and match their poses with the
suggested decorations to create your own combinations.
E DI B L ES
Round, filled sponge cakes, 5.5cm (2¼”)
deep: 5 x 7.5cm (3”)
150g (5¼oz) buttercream
SK Sugarpaste: 95g (3¼oz) Bridal White,
95g (3¼oz) Coco Brown and 450g (1lb)
Zesty Orange
SK Designer Paste Food Colour: Terracotta
SK Essentials Edible Glue
SK Essentials CMC Cellulose Gum
SK Essentials Piping Gel
SK Carlos Lischetti HD Sugar Modelling
Paste: 325g (11¼oz) Beige, 5g (<1/4oz)
Black, 45g (1½oz) Green, 20g (¾oz) Pink,
12g (<½oz) Orange, 5g (<¼oz) Red, 5g
(<¼oz) Turquoise, 120g (4¼oz) White and
5g (<¼oz) Yellow
SK Professional Paste Food Colour: Teddy
Bear Brown
E QU I PM EN T
SK Modelling Tools: Medium Ball, Petal &
Leaf Shaper and Small Ball
FMM Ribbon Cutter
Scribing tool
page 6 cakes & sugarcra f t APRIL/MAY 2019
TOP TIP
Use a sharp knife to cut out a cone from the centre of each mini cake.
Fill the well with orange buttercream to create a carrot-shaped surprise.
P RE PARIN G TH E C AKES C ON STRU C TIN G TH E
F LOWERPOTS
Cut out a 6cm (23/8”) disc of baking
1 paper to use as a template. Place
Once firm, carefully turn the cakes over
the template in the centre of the first 7.5cm 1 so they sit on the narrower end. Spread a
(3”) cake. Using a serrated knife, trim away
layer of buttercream over the top of each cake.
the sides of cake at an angle to create a
flowerpot shape, using the template as a
Knead 95g (3¼oz) of Bridal White
guide. Repeat to carve all the mini cakes. 2 sugarpaste into 95g (3¼oz) of Coco
Brown sugarpaste. Use your hands to shape
2 Apply a crumb coat of buttercream
to the side of each cake. Use a side 35g (1¼oz) of the light brown sugarpaste into
scraper to remove the excess buttercream a 7.5cm (3") diameter mound. Use the sides
and create a smooth surface. Refrigerate the of your hands and fingers to create an uneven
cakes for approximately one hour. surface with peaks and grooves (A). Glue the
mound on top of one of the flowerpots. Repeat
to add a soil topper to each pot.
3 Knead Terracotta paste food colour into
450g (1lb) of Zesty Orange sugarpaste.
Roll out the terracotta-coloured sugarpaste to
a 2mm (1/16”) thickness. Use a pastry brush to
apply a thin layer of cooled, boiled water over A
the surface of the cake. Lay the sugarpaste
over the cake and use your hands to smooth
the surface, then finish with a cake smoother.
Trim away the excess sugarpaste with a
sharp knife.
4 Use a Petal and Leaf Shaper to draw
cracks and fracture lines in the side of
the pot. Repeat to cover all five cakes then
set them aside to firm for at least 24 hours.
 PROJECT

by Vicky Teather

3 Knead ¼tsp of CMC into the remaining
terracotta-coloured sugarpaste. Wrap
the paste well with cling film and set it aside
for 30 minutes.
4 Roll out the terracotta-coloured paste
to a 1–2mm (1/16”) thickness. Set the
ribbon cutter to a 2cm (¾”) width and cut out
a 26.5cm (10¼") long strip. Paint a thin layer
of piping gel around the top edge of one
flowerpot. Wrap the strip of paste around the
top edge (B). Use a cake smoother to smooth
the paste into place. Repeat to add a rim to
each flowerpot then set them aside to firm.
MA KI N G T HE BUNNY
EARS
1 Knead a little Teddy Bear Brown paste
food colour into 14g (½oz) of Beige
modelling paste to make a golden brown
colour.
Divide the golden-brown-coloured
2 paste in half and roll each piece into a
long, thin cone shape. Dust the side of your
little finger with a little cornflour and gently
press it into the middle of one cone to form a
groove (C). Place another finger on the outer
edge of the cone and begin to thin the edges.
Pinch the base of the cone together to form
the ear (D). Repeat to shape the second ear.
3 Bend the top of one ear over a little (E).
Glue the ears together at the base then
fix them on top of one of the flowerpots.
page 8 cakes & sugarcra f t APRIL/MAY 2019
MAKI NG TH E BU N N Y
B OT TOM
Knead a little Teddy Bear Brown paste
1 food colour into 50g (1¾oz) of Beige
modelling paste to make a golden brown
colour.
Roll 40g (1½oz) of golden-brown-
2 coloured modelling paste into a ball
then flatten one side to create a dome (F).
3 Roll 5g (<¼oz) of White modelling
paste into a ball and glue it centrally on
the top of the dome. Use a small ball tool to
make indents all over the surface of the white
ball to create a fluffy texture (G).
4 To make the feet, roll 4g (<¼oz) of
golden-brown-coloured modelling
paste into a cone and gently flatten it between
your fingers. Place one finger widthways
across the wider end of the cone and use
another finger to gently press the wide end in
towards your finger to thicken that section of
paste. Press a Petal and into the wider end
of the foot twice to mark the toes (H). Use a
craft knife to cut through the indents to form
individual toes (I). Use a medium ball tool to
mark in the sole then a small ball tool to mark
in the pads underneath the toes (J). Repeat
to make a second foot. Use edible glue to fix
the feet behind the dome.
M AKIN G TH E PEEK IN G
BU N N Y
Knead a little Teddy Bear Brown paste
1 food colour into 70g (2½oz) of Beige
modelling paste, aiming for a slightly different
shade from the previous bunnies.
Divide 6g (<¼oz) of the golden-brown-
2 coloured paste in half. Roll each piece
into a cone then gently flatten them. Press
a petal and leaf shaper into the fore-foot
twice then use a craft knife to cut through the
indents to form individual toes. Glue the paws
to the front of the flowerpot, with the toes
overhanging the rim.
3 Shape 15g (½oz) of the golden-brown-
coloured paste into a squat dome for
the body and use edible glue to fix it on top
of the soil behind the paws. Roll 5g (<¼oz)
of White modelling paste into a ball for the tail
and add texture using a small ball tool. Glue
the tail on top of the dome.
4 For the head, roll 35g (1¼oz) of the
golden-brown-coloured paste into an
ovoid. Press your thumbs (or a large ball tool)
into the paste on either side of the centre (K).
Use your fingers to smooth the outer edges of
the indents. For the muzzle, roll a pea-sized
ball of White modelling paste into a capsule
shape. Use the pointed end of a petal and
leaf shaper to draw a line across the middle
of the shape (L). Glue the muzzle in place on
the face. Shape a small piece of Coco Brown
sugarpaste into a triangle and glue it on top
of the muzzle to form the nose.
cakesandsugarcraft.com
 PROJECT

B C D

E F G

H I J

K L

cakesandsugarcraft.com cakes & sugarcra f t APRIL/MAY 2019 page 9

 M 5 Press a medium-sized ball tool into the
wells on either side of the muzzle to
create eye sockets. Fill each indentation with
a small ball of White modelling paste. Press a
smaller ball tool into the inner corner of each
eye then fill the indentations with a small ball of
Black modelling paste (M, N). Glue the head in
place on top of the dome.
5 Repeat steps 4–5 from the Making the
Peeking Bunny instructions to create a
head using 25g (>¾oz) of modelling paste,
this time filling the eye sockets with golden-
brown-coloured modelling paste, rather than
White, to create closed eyes. Use a scribing
tool to draw a line across the centre of each
eye and add two creases on the outer edges.

6 Repeat step 2 from the Making the

Bunny Ears instructions to make two
6 For the ears, roll two 3g (<¼oz) balls of
golden-brown-coloured modelling paste
ears. Glue the ears on top of the head and into elongated cone shapes. Gently pinch and
bend the left ear over the face. flatten each cone between your fingers. Glue
N the ears to the top of the head.

MAKI NG TH E SLEEPIN G
M AKIN G TH E D OZ Y
BUNNY
BU N N Y
Knead a little Teddy Bear Brown paste
1 Knead a little Teddy Bear Brown paste
food colour into 75g (2½oz) of Beige
modelling paste to make a golden brown colour.
1 food colour into 110g (3¾oz) of Beige
modelling paste to make a golden brown
For the body, roll 35g (1¼oz) of golden-
2 brown-coloured paste into an egg. Place
colour. Roll 45g (1½oz) of golden-brown-
coloured paste into a pear shape. From the
O
the side of your little finger against the wider wider end, gently pinch and shape the paste
end of the egg and gently press down to create on either side to draw out two short legs. Glue
the haunch of the left leg (O). Smooth away the the body over the edge of the flowerpot, with
indent towards the narrower end of the egg. the majority hanging over the side.
Use a petal and leaf shaper to draw a crease
line along the indentation.
2 Shape a small piece of Coco Brown
sugarpaste into an uneven mound and

3 Repeat step 2 from the Making the

Peeking Bunny instructions to make three
use edible glue to fix it to the side of one of the
flowerpots, right at the base.
paws using 3g (<¼oz) of paste each. Glue

P
one paw underneath the haunch and the other
two at the front of the body.
3 Create two rear paws following step
2 from the Making the Peeking Bunny
instructions. Glue one paw to the base of each

4 Roll 5g (<¼oz) of White modelling

paste into a ball and add texture using a
small ball tool. Glue the tail to the back of the
bunny (P).
leg, with the toes resting on the side of the
flowerpot and the Coco Brown sugarpaste.
Use the same method to create two front
paws, each using 4g (<¼oz) of golden-brown-

page 10 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com


R S
coloured modelling paste. Glue the front paws
on top of the flowerpot at the front of the body.
4 Roll 5g (<¼oz) of White modelling paste
into a ball and add texture using a small
ball tool. Glue the tail in place.
5 Repeat steps 4–5 from the Making the
Peeking Bunny instructions to create a
head using 35g (1¼oz) of modelling paste.
Roll two very small pieces of golden-brown-
coloured modelling paste into tapered sausage
shapes and glue one over the top of each eye
(Q). Use your fingers to gently flatten the paste
so it covers the top half of the eyeball. Glue
the head to the neck, using a cocktail stick as
support until it is fully adhered.
6 Repeat step 2 from the Making the
Bunny Ears instructions to make two
ears using 14g (½oz) of golden-brown-
coloured modelling paste. Glue the ears on
top of the head.
MAKING THE FLOWERPOT
DECORATIONS
Make up a 50:50 mixture of White and
1 Green modelling paste. Roll three small
pieces of pale-green-coloured modelling paste
into long, thin cone shapes. Use edible glue
to fix the cones together into tufts of grass.
Repeat to make as many tufts as you need.
2 Roll 4g (<¼oz) of pale-green-coloured
modelling paste into a teardrop. Flatten
the shape with your fingers then use a petal
and leaf shaper to mark veins in the surface (R).
Repeat to make as many leaves as you need.
3 Make up a 50:50 mixture of White and
Pink modelling paste. Divide 12g (<½)
cakesandsugarcraft.com
PROJECT
T
of the pale-pink-coloured paste into fifths. Roll
U
each piece into a teardrop shape then gently
flatten them with your fingers. Use edible glue
to fix the petals into a flower shape. Use a
petal and leaf shaper to mark a crease along
the centre of each petal (S). Make up a 50:50
mixture of White and Yellow modelling paste.
Roll a small piece of pale-yellow-coloured
paste into a ball and glue it in the centre of
the flower. Repeat this step using a 50:50
mixture of White and Orange modelling paste
to make orange flowers.
V
4 To make a snail, shape a large-pea-
sized ball of Beige modelling paste
into a sausage with one tapered end. Bend
the sausage to a 90° angle one third
of the way in from the wider end (T). Make
up a 50:50 mixture of small amounts of
Turquoise and Pink modelling paste. Roll
the mixed paste into a second sausage with
one tapered end. Starting at the pointed
end, roll the sausage up into a spiral (U).
Glue the spiral on top of the Beige paste to W
create a snail (V).
5 To make a ladybird, make up a 50:50
mixture of White and Red modelling
paste. Roll the light-red-coloured paste into a
capsule shape and cut away one third of its
length, discarding the smaller piece. Use a
scribing tool to draw a line down the centre of
the remaining piece of paste (W). Make up a
50:50 mixture of White and Black modelling
paste. Roll the paste into a capsule shape
and cut away two thirds of its length. Glue the X
remaining third to the pale red body (X). Roll
five very small balls of mixed black modelling
paste and glue them in place on the red
section of the body.
6 Glue the decorations to the tops and
sides of the flowerpots, fitting them
around the shape and position of each bunny.
cakes & sugarcra f t APRIL/MAY 2019 page 11
 Sometimes, the difference between a good cake and an amazing
one can be as simple as technique. Designer Cake Decorating is the
must-have book for anyone looking to step up their sugarcraft game
and make their cakes look as polished and professional as possible.
The book features step-by-step tutorials from 12 top cake makers.
Within them, the designers break down their techniques into simple,
achievable steps to help you learn new skills and achieve your goals.
Here are some of our favourites to get you started.

10 DESIGNER TIPS
TO TAKE YOUR CAKES TO THE NEXT LEVEL

Fruit cakes are best baked to a depth of

7.5–10cm (3–4”). If you’re baking a
traditional fruit cake and need it to match
the height of layered sponge tiers,
sandwich a separator between two cake
boards and place them underneath the
fruit cake before covering.

When preparing sponge cakes for a wedding

or other special occasion, bake the cakes so
they are 2.5cm (1”) bigger in size than you
need so the darker crusts can be removed
before covering.

As well as sharing their top tips

If you’re using liquid
for cake decorating success, or paste food colours
the designers also reveal their to achieve a strong
shade, add dust food
favourite tried-and-tested cake
colour at the same
recipes. Find Emma Ivane's time to maintain the
Smooth Carrot Cake recipe on consistency of the
icing or paste.
page 24.

page 12 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com

 **Couture Lace, step P, page 100**

**Modern Geometry, step M, page 131**

**White on White, page 105**

**Silver Polka Dots, step E, page 203**

**Blue Magnolias, either steps A to D or step

F, page 219**
When painting with edible paints, build up the layers, starting with the lightest tones first and
finishing with the darkest tone. Use big strokes, being careful not to overwork the layers. Don’t
worry about being too precise; you need to incorporate movement and energy into your
painting for the best results.

When coating a very deep tier, the

sugarpaste can tear easily. Drape the
sugarpaste over the cake carefully and
secure the top edges straight away.
Work quickly to smooth the paste down
the sides, taking care not to pull the
sugarpaste down from the top edge.

To make an extra Use a clean, damp paintbrush to push piped

strong lace, allow royal icing into place if it’s not quite the right
the first layer of shape. If it’s completely wrong, carefully
Flexi-Ice to dry then remove the icing with a sharp knife. Clean
add another coat. up the sugarpaste with a damp brush and
wait for it to dry before piping on it again.

When dusting colour onto
a cake tier, use a cosmetic
brush reserved solely for
sugarcraft. It has lots of fine
hairs and holds more dust
colour for better coverage.
Steaming and glazing can alter the colour
of a dusted leaf or petal. It can be helpful to
steam and glaze one before continuing with
the rest to make sure that you are happy
with the final look.
It’s best not to try to attach a long strip of
ruffles around the circumference of a cake
in one go as it will be difficult to handle
and can tear. Instead, use a few strips,
overlapping them carefully to disguise the
joins within the ruffles.

cakesandsugarcraft.com cakes & sugarcra f t APRIL/MAY 2019 page 13

 Spring in Blom
Featuring narcissus, magnolia, ranunculus, tree peony, roses and apple
blossom, this wedding cake offers the perfect opportunity to experiment with a
whole range of seasonal sugar flowers.
E DI B L ES
SK Sugar Florist Paste: 100g (3½oz)
Holly/Ivy and 1kg (2lb 3¼oz) White
SK Essentials Edible Glue
SK Quality Food Colour (QFC) Dust:
Extra White
SK Professional Dust Food Colours:
Berberis, Bulrush, Chestnut, Fern,
Marigold, Vine and Sunflower
SK Designer Pollen Dust Food Colour:
Catkin
SK Essentials Confectioners’ Glaze
SK Designer Dust Food Colour: Pastel Pink
SK Sugarpaste: 240g (8¾oz) Coco Brown,
60g (2oz) Glamour Red and 1.5kg (3lb 5oz)
Sunshine Yellow
Square, filled sponge cakes, 15cm (6”)
deep, coated with ganache: 10cm, 15cm
and 20.5cm (4”, 6” and 8”)
page 14 cakes & sugarcra f t APRIL/MAY 2019
E QUI PMEN T
Floral wires: 18-, 26- and 28-gauge green
and 22-, 26- and 28-gauge white
Small, round-headed stamens: 72 white
Floral tape: brown, dark green, light green
and white
Tinkertech Two Daffodil Petal Cutter Set: Small
Stay-fresh mat
Food-grade foam pad
SK Modelling Tools: Medium Ball and Petal &
Leaf Shaper
SK Great Impressions Daffodil Petal Veiner
Set: Mini
Sugarcity Magnolia Buds Mould
Non-stick grooved board
Tinkertech Two Magnolia Petal Cutter Set:
Large
SK Great Impressions Magnolia Veiner: Very
Large
Food-grade cupped former e.g. fruit tray
PME Five-Petal Cutters: 5cm and 6cm (2”
and 23/8”)
PME Miniature Modelling Set: tool no. 8
Medium, pointed-head stamens: 72 white
Tinkertech Two Tree Peony Cutters: 4.5cm
and 5.5cm (1¾” and 2¼”)
Aldaval Peony Petal Veiner: Wide
CelBuds: 2 x 2.4cm (1”)
FMM Rose Petal Cutters: 2.2cm, 3cm and
3.5cm (7/8”, 11/8” and 13/8”)
SK Great Impressions Tea Rose Petal Veiner:
5cm (2”)
Tinkertech Two Apple Blossom Petal
Cutter: 1.5cm (½”)
SK Great Impressions Poppy Petal Veiner:
Original Medium
Culpitt Tiny Round Stamens: 72 Yellow
FMM Rose Leaf Cutters: 3.1cm and 4.2cm
(11/8” and 15/8”)
SK Great Impressions Tea Rose Leaf
Veiner: 7cm (2¾”)
PME Calyx Cutter: 4cm (1½”)
Tinkertech Two Ruscus Leaf Cutters: 2cm,
3.5cm and 4cm (¾”, 13/8” and 1½”)
SK Great Impressions Apple Leaf Veiner:
5cm (2”)
1cm (3/8”) width velvet ribbon: 2m (2yd 6
¾”) rust
Posy picks: small and medium
Fine-nosed pliers
TOP TIPS
• It’s always advisable to make more
flowers and leaves than you require
to account for any breakages when
arranging them on a cake.
• If you end up making lots of popular
flowers, such as roses, why not make
a batch of them ahead of time using
White SFP and add colour to them
later as needed?
 PROJECT

by Rachel Hanna

MA KI N G T HE PAP E RW HI T E NA RCIS SU S
1 Cut three 28-gauge white floral wires
into quarters.
2 Roll a tiny piece of White SFP into a
ball and insert the very end of one
quarter-length wire into the centre. Holding
the wire in one hand, use the thumb and
forefinger of your other hand to gently roll the
ball 8–10mm (1/4–3/8”) down the wire, pinching
at the base to make sure it’s secure (A). Use
a craft knife to gently indent a line in the SFP
at the tip of the wire (B). Repeat to make 12
pistils then allow them to firm for at least four
hours, or overnight.
3 Dust the pistils with a mixture of Vine
and Extra White dust food colours.
4 Brush a small amount of edible glue
over the tip of a small white stamen
and dip it into Catkin pollen dust food colour
(C). Repeat to add pollen to both ends of 18
stamens. Allow the glue to dry then cut the
stamens in half. Tape three pollen-covered
stamens around each pistil (D).
5 Roll out approximately 30g (1oz) of
White SFP to a 1.5mm (<1/16”) thickness
and cut out 12 central petals using the arch-
shaped Daffodil petal cutter. Store the petals
under a stay-fresh mat until needed.
6 Place one petal on a foam pad and
use a ball tool to thin and stretch the
page 16 cakes & sugarcra f t APRIL/MAY 2019
entire surface of the petal, being careful
to retain the curved shape (E). Press
the petal between the two halves of the
corresponding Daffodil petal veiner (F). Use
a small paintbrush to apply edible glue to
the short, curved bottom edge and the two
sides. Wrap the petal loosely around one of
the flower centres, securing it at the base,
with the top edge fanning out into a cone
shape (G). Repeat to add a trumpet to each
of the flower centres then leave them to firm
for at least four hours, or overnight.
7 Roll out 50g (1¾oz) of White SFP to a
1mm (<1/16”) thickness and cut out 24
sets of petals using the three-petal cutter in
the Daffodil petal set. Store the petals under
a stay-fresh mat until needed.
8 Place two sets of petals on a foam
pad and thin the edges with a ball
tool. Use the pointed end of a petal and leaf
shaper to draw lines from the centre towards
the edge of each petal (H). Brush a small
amount of edible glue in the centre of one
petal set and place the second set on top,
making sure the individual petals are offset.
9 Brush a little edible glue in the centre
of the top set of petals. Pierce the wire
stem of a flower centre through the middle
of the petals then feed it up to the top. Cup
the petals around the centre and pinch at
the base to attach securely (I).
10 Repeat steps 8–9 to shape and
attach two sets of petals to each
flower centre then allow them to firm
overnight. Once firm, tape the flowers
together in groups of two or three to be
arranged on the cake later.
MAKING THE MAGNOLIA
1 Press 6g (¼oz) of White SFP into the
largest well in the Magnolia Buds mould
(J). Carefully remove the shape from the
mould, making sure not to squash any of
the detail. Insert a 22-gauge white floral wire
into the base of the shape until it reaches
approximately halfway along its length. Pinch
the paste at the base of the shape to secure
then allow to firm overnight.
2 Dust the magnolia centre with a mixture
of Marigold and a little Chestnut and
Berberis dust food colours.
3 Cut three 26-gauge white floral wires
into quarters.
4 Roll out 20g (¾oz) of White SFP to a
1mm (<1/16”) thickness over one of
the grooves on a non-stick board. Cut out
three petals using the smallest Magnolia petal
cutter, making sure the vein runs through the
centre (K).
5 Feed a quarter-length wire through
the vein on the back of each petal (L).
Press the petals between the two halves
of the Magnolia petal veiner (M). Place the
petals on a foam pad and lightly thin the
edges with a ball tool, being careful not to frill
them. Lay the petals in a cupped former, such
as a fruit tray, to firm.
6 Repeat steps 4–5 to make three petals
using the medium Magnolia petal cutter
and six petals using the large Magnolia petal
cutter. Allow all the petals to firm overnight.
7 Use white floral tape to fix the three
smallest petals just underneath the
magnolia centre, spacing them evenly (N).
Repeat to add the three medium petals,
offsetting them with the previous row. Finally,
add the six large petals in a single, evenly
spaced row.
cakesandsugarcraft.com
 PROJECT

A B C

D E F

G H I

J K L

M N

cakesandsugarcraft.com cakes & sugarcra f t APRIL/MAY 2019 page 17

 O MAKI NG TH E
RA NUN C U LU S
Cut a 20-gauge white floral wire into
1 thirds and bend a small hook in the end
of one piece. Wrap white floral tape around
the hook several times, continuing the tape
down to halfway along the wire’s length (O).
8 Allow the finished flower to firm for
at least four hours. Dust the whole
flower with a mixture of Sunflower and Extra
White dust food colours. Mix some Bulrush
dust food colour into Fern dust food colour
and add a little Extra White. Use a small
brush to dust this colour in the very centre
of the flower.

2 Roll out a piece of White SFP to a MAKIN G TH E TREE

1mm (<1/16”) thickness and cut out one
P petal set using the 5cm (2”) five-petal cutter.
PEON Y

Mix Sunflower dust food colour with

3 Place the cut-out on a foam pad and
thin the edges with a ball tool. Return
the flower to a non-stick board and roll tool
no. 8 from the PME Miniature Modelling Set
over each petal to add veins and shape (P).
1 a little Magnolia dust food colour
and add a little clear alcohol, e.g. vodka or
gin, to make a paint. Paint the tips of the
medium pointed stamens and leave them to
dry for five minutes.

4 Brush a little edible glue in the centre

of the flower and at the base of each
petal. Holding the flower in one hand, insert
the straight end of the taped wire down into
Q
the centre and push the petals up towards
the hook. When you reach the top, wrap one
of the petals around the taped hook, leaving
it slightly open at one side (Q). Repeat with
each of the other petals, wrapping them
around one at a time to create a spiral effect
(R). Leave the last petal slightly open as this
is where the next petal set will begin. Pinch
the paste at the base of the flower to secure.
2 Divide the stamens into four sets.
Wrap a quarter-length 28-gauge white
floral wire around the centre of one set of
stamens, twisting it tightly to secure. Bend
both ends of the stamens up to meet in the
middle. Use pliers to twist the wire tightly
around the base so that the stamens are
properly secured. Repeat with the remaining
three sets.
3 Use white floral tape to bind all
four sets together into one centre,
continuing the tape down the length of the

R
5 Repeat steps 2–4 to make, shape and
attach a further three sets of petals.
wires (S).

Insert the first petal of each set into the gap

left in the previous set. Be sure to pinch the
base of each petal set to fix it in place before
attaching the next one. Once all four petal
sets have been attached, make sure you’re
happy with the shape and individual petal
placement and adjust as necessary. Allow the
flower to firm overnight.
4 Cut three 26-gauge white floral wires
into quarters.
5 Roll out 30g (1oz) of White SFP to a
1mm (<1/16”) thickness on a CelBoard
and cut out three petals using the 4.5cm
(1¾”) Peony petal cutter. Repeat to cut out
a further three petals, storing them under a
stay-fresh mat until needed.

6 Once the central petals are firm, repeat

S
steps 2–4 to prepare and attach a
further three 5cm (2”) five-petal sets. Allow
6 Place the petals on a foam pad and
thin the edges with a ball tool. Feed
the petals to firm for approximately two hours. one of the quarter-length wires through the
vein on the back of each petal. Press the

7 Repeat steps 2–4 to prepare and

attach four petal sets using the 6cm
(23/8”) five-petal cutter. Leave the final
two sets more open to reflect the natural
positioning of the flower’s outer petals.
petals between the two halves of the Peony
petal veiner (T). Lay the petals in a cupped
former, such as a fruit tray, to create a
cupped shape as the petals firm.

page 18 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com


T U
Repeat steps 5–6 to cut out, shape
7 and wire six petals using the 5.5cm
(2¼”) Peony petal cutter. This time, bend the
top edges of the petals back a little before
placing them in the cupped former. Allow the
petals to firm overnight.
Mix a small amount of Pastel Pink
8 dust food colour into Extra White dust
food colour to create a very subtle blush
pink. Dust each petal lightly from the centre
outwards.
Bend the wire on each small petal
9 back so it sits at a 45˚ angle. Position
the first petal nestled closely underneath the
yellow stamen centre and secure with white
floral tape (U). Add the remaining five small
petals in the same way, spacing them evenly,
then add a row of medium petals. Continue
wrapping the tape down the stem until the
petals are secure and the wires covered.
MA KI N G T HE YE LLOW
RO SES
1 Cut one third off a 22-gauge white
floral wire. Set the small section aside
and feed the long wire through the hole in
a CelBud going through from left to right,
leaving an even amount of wire protruding
from each side (V). Fold the ends of the
wire down the sides of the CelBud, twisting it
tightly under the base to secure (W).
Roll out 20g (¾oz) of White SFP to a
2 1mm (<1/16”) thickness and cut out
three petals using the 2.2cm (7/8”) cutter.
Place the petals on a foam pad and thin
the edges with a ball tool. Press the petal
cakesandsugarcraft.com
PROJECT
V
W
between the two halves of the Tea Rose petal
veiner. Brush the surface of one petal with
edible glue and wrap it around the top of the
CelBud, making sure it forms a tight overlap
at the top (X).
Apply a V shape of edible glue to the
3 bottom half of each remaining petal
then work the glue slightly higher up on one
side of each. Place the first of the petals onto
the bud, positioning it slightly higher than the
X
centre petal, then add the second petal so
that it partly overlaps the first and tucks into
the open edge on the other side (Y). Position
these two petals close to the central petal so
this section looks quite tight.
Repeat steps 2–3 to cut out, shape
4 and attach a further three small petals,
spacing them equally around the centre.
Repeat steps 2–3 to cut out, shape
5 and attach a further four petals using Y
the 3cm (11/8”) rose petal cutter, this time
positioning them slightly higher than the
previous row and curving the top edges
outwards slightly using your fingertips.
Repeat steps 2–3 to cut out and shape
6 five petals using the 3cm (11/8”) rose
petal cutter. After veining the petals, use
a cocktail stick to gently curl back the top
edges of each petal. Apply edible glue in a
V shape and attach the petals around the
flower, positioning them slightly lower and
further apart than the previous row to begin
opening out the flower.
Repeat steps 2–3 to cut out, shape
7 and attach 10–12 petals using the
3.5cm (13/8”) cutter, curling the edges back
as in step 6. Use five or six petals to create
cakes & sugarcra f t APRIL/MAY 2019 page 19
 the first row and the remainder to create the
final row, positioning each row approximately
5mm (¼”) lower than the one before it.
8 Repeat steps 1–7 to make a second
rose. Check you’re happy with the
shape of the roses then allow them to firm
overnight.
9 Mix Sunflower dust food colour into
Extra White dust food colour and use
this to dust the entirety of each rose, using
a small, narrow brush to get between the
central petals, if necessary.
10 Roll out a small piece of Holly/Ivy
SFP on a non-stick board and cut
out a calyx using the Calyx cutter. Place the
calyx on a foam pad and thin the edges
slightly with a ball tool. Brush the centre of the
calyx with a little edible glue. Pierce the wire
stem through the centre of the calyx and run
it up to the back of the flower, fixing it in place
against the petals at the base. Repeat to add
Z
a calyx to the second rose. Tape down the
wire stem with green floral tape.
MAKI NG TH E APPLE
BLOS SOM
Cut 15 28-gauge white floral wires
1 into quarters.
AA 2 Roll out 10g (¼oz) of White SFP to a
1mm (<1/16”) thickness over one of
the small veins on a CelBoard. Cut out five
petals using the Apple Blossom cutter. Dip
the end of a quarter-length wire in edible glue
and remove the excess. Carefully feed the
wire through the vein on the back of one of
the petals until it runs approximately halfway
along its length (Z). Gently pinch the paste at
the base of the petal to make sure it’s secure.
AB 3 Place the petal on a foam pad and thin
the edges with a ball tool. Press the
petal between the two halves of the Poppy
veiner. Lay the petal in a cupped fruit tray to
firm for at least four hours, or overnight.
4 Repeat steps 2–3 using 45g (1½oz) of
White SFP to make a total of 60 petals.
page 20 cakes & sugarcra f t APRIL/MAY 2019
5 Gather together 15 tiny yellow stamens
and cut them in half to create two sets.
Tape each set together, leaving approximately
1cm (3/8”) of stamen visible at the top. Use
your fingertips and a petal and leaf shaper to
gently open up the stamen heads. Repeat to
create 12 sets of stamens.
6 Cut three 26-gauge white floral wires
into quarters and bend a tiny hook in
the end of each piece. Push the straight end
of one wire down into the top of each set of
stamens until the hook is nestled securely in
the centre of the group (AA).
7 Once the petals are firm, tape one at
a time around the first flower centre so
they’re cupping the base of the stamens and
the flower is open (AB). Repeat to add all five
petals, then continue taping down the length
of the stem until fully covered. Repeat to add
five petals to each flower centre.
AS SEMBLING THE APPLE
BLOS SOM BRANCHES
Wrap two 20-gauge floral wires with
1 brown floral tape. There is no need to
be particularly neat or even here, making
some sections slightly thicker than others will
make it look more natural.
2 Fix the first blossom approximately
2cm (¾”) from one end of a wire using
brown floral tape. Continue adding blossoms
along the wire, angling the flowers in different
directions. Repeat to make a second branch.
M AKIN G TH E ROSE
LEAV ES
Cut two 26-gauge green floral wires into
1 thirds. Knead 20g (¾oz) of White SFP
into 60g (2oz) of Holly/Ivy SFP.
2 Roll out half of the green SFP to a 1mm
(<1/16”) thickness over a grooved, non-
stick board. Cut out three medium and three
large rose leaves, making sure the veins run
through the centre.
cakesandsugarcraft.com

3 Place the leaves on a foam pad and
thin the edges with a ball tool. Feed one
length of wire through the vein on the back
of each leaf. Press the leaves between the
two halves of the Tea Rose leaf veiner (AC).
Return the leaves to the foam pad and run the
ball tool over the edges once more to create
movement. Allow the leaves to firm overnight.
4 Mix together two parts Fern dust food
colour, one part Bulrush and a touch of
Extra White. Use this colour to dust the entire
leaf, building up the colour over the central
vein and around the edges.
5 Carefully pass the leaves through
steam to set the colours. Once dry,
brush confectioners’ glaze over the back and
front of each leaf then allow to dry. Wrap each
wire with dark green floral tape to finish.
MA KI N G T HE TRAI LI NG
LE AV ES
Cut seven 30-gauge green floral wires
1 into quarters.
2 Roll out the remaining green SFP used
for the rose leaves to a 1mm (<1/16”)
thickness over a non-stick grooved board.
Use the Ruscus Leaf cutters to cut out nine
2cm (¾”) leaves, 12 3.5cm (13/8”) leaves and
seven 4cm (1½”) leaves (AD).
3 Feed one quarter-length wire through
the vein at the back of each leaf. Place
the leaves on a foam pad and thin the edges
with a ball tool (AE). Press the leaves between
the two halves of the Apple leaf veiner. Return
the leaves to the foam pad and pull the broad
end of a petal and leaf shaper down from the
tip of each leaf and along the sides to curl
and create movement. Allow the leaves to firm
for at least four hours, or overnight.
4 Repeat steps 4–5 from the Making the
Rose Leaves instructions to dust, steam
and glaze each leaf.
5 Use light green floral tape to bind three
of the small leaves together, with one
leaf leading and the others slightly lower
cakesandsugarcraft.com
PROJECT
AC
down. Continue taping more leaves along the
stem, increasing in size as you go. Repeat
to make four stems of different sizes. Bend
the wires on each finished stem into a slight
curve to add movement and realism.
MAKI NG TH E YELLOW
BE RRIES
Cut three 28-gauge green floral wires
1 into quarters. AD
Roll a small piece of White SFP into
2 a 5mm (¼”) ball. Dip the end of one
piece of wire in edible glue and insert it into
the ball (AF). Use your fingertips to secure it
at the base. Repeat to create 12 berries then
allow them to firm for at least four hours, or
overnight.
3 Dust the berries with Sunflower dust
food colour. Carefully pass the berries
AE
through steam to set the colour. Once dry,
brush confectioners’ glaze over each berry
then allow to dry.
4 Use green floral tape to bind the
berries together in a single bunch.
COVE R IN G TH E C AKES
A ND D RU M
AF
Knead together the Sunshine Yellow,
1 Coco Brown and Glamour Red
sugarpaste to create a mustard yellow
colour.
Roll out 900g (2lb) of mustard yellow
2 sugarpaste to a 3mm (1/8”) thickness
and lay it over the top of the 20.5cm (8”)
cake. Smooth the sugarpaste over the top
and sides of the cake using the palms of
your hands and a cake smoother.
3 Repeat step 2 using 600g (1lb 5¼oz)
of mustard yellow sugarpaste to cover
the 15cm (6”) cake and 300g (10½oz) of
mustard yellow sugarpaste to cover the
10cm (4”) cake. Allow the cakes and drum to
firm overnight.
cakes & sugarcra f t APRIL/MAY 2019 page 21
 A S S EM B L I NG T HE CAKE

1 Place the 20.5cm (8”) cake on a

covered cake drum or your chosen
cake stand. Insert four cake dowels into a
central 15cm (6”) square on top of the cake,
spacing them evenly. Mark the point at which
the dowels meet the icing using a food colour
pen. Remove the dowels from the cake, trim
them all to the tallest mark then re-insert them
into the cake. Fix the 15cm (6”) cake on top
of the dowelled area using a little royal icing.

2 Repeat the dowelling and stacking

process to fix the 10cm (4”) cake on
top of the 15cm (6”) tier. Allow the royal icing
to set for one hour.

3 Wrap velvet ribbon around the base of

each tier, fixing it at the back with a little
royal icing.

A RR A N G I N G T HE
FLO WER S ON T HE CAKE

Lay all the flowers, leaves and berries

1 out in front of you, along with posy
picks, fine-nosed pliers and wire cutters.

Start with the main focal point of the

2 arrangement which, in this design, is
the tree peony. Decide on the positioning
and insert a posy pick into the cake. Cut the
peony stem to a suitable length and insert it
into the posy pick using fine-nosed pliers.

3 Repeat step 2 to attach the two stems

of apple blossom to the cake, bending
the wires gently to trail the branches into a
position that you’re happy with. Continue
adding the roses, ranunculus and magnolia,
leaving space between them for the filler
flowers and leaves and being careful not to
break any petals.

4 Continue adding the narcissus, berries

and leaves until you’re happy with the
finished arrangement.

page 22 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com

 smoh carot cake
WITH CREAM CHEESE FILLING
by Emma Ivane

This recipe is from Designer Cake Decorating ,

an expert guide from 12 of the world's best
cake designers. In it, the designers share their
most popular recipes, all of which have been
tried and approved by hundreds of clients so
you can be sure they're utterly delicious.

Use the table opposite to calculate the quantities of ingredients

and the baking time for the size of cake you plan to make. Divide
the mixture between two tins and cut the cooled cakes into two
layers using a sharp knife. The weight of the carrots is measured
before peeling and grating.

1 Preheat the oven to 175˚C (155˚C fan/350˚F/gas mark 4). Grease

and line two cake tins in the chosen size with baking paper.

2 Mix together all of the dry ingredients. Peel the carrots and grate
them into a large bowl. Add the milk, apple cider vinegar, eggs
and vegetable oil and mix them together. Sift the dry ingredients into
the bowl and mix until fully combined.

3 Pour the mixture evenly into the two prepared tins and smooth
over the top to level out the batter.
4 Place in the preheated oven and bake for the required time,
or until a skewer inserted into the centre of the cake comes
out clean.
DESIGNER TIP
If you are short on time you can put the cakes in the freezer for
10 minutes after crumb-coating with buttercream, rather than
refrigerating for 30 minutes, before coating with sugarpaste.

5 Allow the cakes to cool in the tins for 15 minutes, then remove
from the tins and wrap in cling film until ready to use. Store the
wrapped cakes in the refrigerator for up to one week.
7 Make sure the cakes have completely cooled in the refrigerator
before cutting the layers. Moist cakes like this one are easier

6 Mix together the butter, icing sugar, vanilla extract and milk for
the buttercream in an electric stand mixer until light and fluffy. In
to handle when fully chilled. Cut each cake horizontally into two
layers. Fill them with the cream cheese filling and cover each tier
another bowl, mix the cream cheese and the icing sugar for the filling. with a crumb-coat of buttercream. Cover with your chosen colour of
Add one fifth of the buttercream to the cream cheese mixture, mixing sugarpaste and allow to firm overnight.
well until fully combined.

page 24 cakes & sugarcra f t APRIL/MAY 2019

 RECIPE

Round cake 10cm 12.5cm 15cm 18cm 20.5cm 23cm 25.5cm 28cm 30.5cm
(4”) (5”) (6”) (7”) (8”) (9”) (10”) (11”) (12”)

Square cake 10cm 12.5cm 15cm 18cm 20.5cm 23cm 25.5cm 28cm
(4”) (5”) (6”) (7”) (8”) (9”) (10”) (11”)

Plain flour 110g 170g 250g 350g 460g 580g 710g 850g 1.01kg
(3¾oz) (5¾oz) (8¾oz) (12¼oz) (1lb ¼oz) (1lb 4½oz) (1lb 9oz) (1lb 14oz) (2lb 3½oz)

Caster sugar 85g 130g 190g 280g 360g 450g 550g 670g 800g
(2¾oz) (4½oz) (6¾oz) (9¾oz) (12½oz) (1lb) (1lb 3½oz) (1lb 7¾oz) (1lb 12oz)

Baking powder ½tbsp ¾tbsp 1tbsp 1¼tbsp 1¾tbsp 2¼tbsp 2¾tbsp 3¼tbsp 4tbsp

Ground cinnamon ½tsp ¾tsp 1tsp 1½tsp 2tsp 2¾tsp 3¼tsp 4tsp 4¾tsp

1 1
Salt /8tsp /8tsp ¼tsp ¼tsp ¼tsp ½tsp ½tsp ¾tsp ¾tsp

Carrots 170g 260g 380g 540g 700g 900g 1.1kg 1.3kg (2lb 1.6kg
(5¾oz) (9oz) (13½oz) (1lb 3oz) (1lb 8¾oz) (2lb) (2lb 6¾oz) 13¾oz) (3lb 8½oz)

Milk 35ml 50ml 75ml 110ml 150ml 180ml 220ml 260ml 310ml
(1¼fl oz) (1¾fl oz) (2½fl oz) (3¾fl oz) (5¼fl oz) (6¼fl oz) (7¾fl oz) (9fl oz) (10¾fl oz)

Apple cider vinegar ¼tbsp ¼tbsp ½tbsp ½tbsp ¾tbsp ¾tbsp 1tbsp 1¼tbsp 1½tbsp

Medium eggs 1½ 2 3 4½ 5½ 7 9 10½ 12½

Vegetable oil 70ml 100ml 160ml 220ml 290ml 360ml 440ml 530ml 620ml (1pt
(2½fl oz) (3½fl oz) (5½fl oz) (7¾fl oz) (10¼fl oz) (12½fl oz) (15½fl oz) (18¾fl oz) 1¾fl oz)

Baking time 25 mins 30 mins 35 mins 40 mins 45 mins 55 mins 1 hr 1 hr 15 1 hr 30

mins mins

Salted butter, at room 100g 150g 200g 300g 350g 450g 550g 650g 800g
temperature (3½oz) (5¼oz) (7oz) (10½oz) (12¼oz) (1lb) (1lb 3½oz) (1lb 7oz) (1lb 12oz)

Icing sugar 70g 100g 130g 180g 220g 270g 330g 400g 480g
(2½oz) (3½oz) (4½oz) (6¼oz) (7¾oz) (9½oz) (11½oz) (14oz) (1lb 1oz)

Vanilla extract ¼tsp ¼tsp ½tsp ½tsp ¾tsp 1tsp 1tsp 1¼tsp 1½tsp

Milk ½tbsp ¾tbsp 1tbsp 1½tbsp 2tbsp 2½tbsp 3tbsp 4tbsp 4½tbsp

Full-fat cream cheese 100g 180g 250g 350g 450g 550g 650g 800g 950g
(3½oz) (6¼oz) (8¾oz) (12¼oz) (1lb) (1lb 3½oz) (1lb 7oz) (1lb 12oz) (2lb 1½oz)

Icing sugar 20g 30g 50g 70g 90g 100g 130g 160g 190g
(¾oz) (1oz) (1¾oz) (2½oz) (3oz) (3½oz) (4½oz) (5½oz) (6¾oz)

cakesandsugarcraft.com cakes & sugarcra f t APRIL/MAY 2019 page 25

 CHICK, CHICK, CHICK, CHICK,
CHICKEN!
These adorable baby birds are ideal for Easter celebrations. The heads are
made using a mixture of marshmallows and crisped rice cereal, making them
light enough to balance on the bodies.
E DI B L ES
SK Sugarpaste: 20g (¾oz) Bridal Rose,
210g (7½oz) Bridal White, 40g (1½oz)
Lullaby Blue, 65g (2¼oz) Opera Violet,
600g (1lb 5¼oz) Palm Green, 1.9kg (4lb
3oz) Sunshine Yellow, 5g (<¼oz) Tuxedo
Black and 100g (3½oz) Zesty Orange
Square Madeira sponge cake, 4cm (1½”)
deep: 25.5cm (10”)
500g (1lb 1¾oz) chocolate ganache
SK Sugar Florist Paste (SFP): 55g (2oz)
Pale Blue, 45g (1½oz) Pale Pink and 125g
(4½oz) White
SK Edible Glue
SK Essentials Gum Tragacanth
200g (7oz) marshmallows
30g (1oz) unsalted butter
170g (5¾oz) crisped rice cereal
SK Professional Dust Food Colour: Rose
SK Edible Paint by Natasha
Collins: Jasmine
page 26 cakes & sugarcra f t APRIL/MAY 2019
E QUI P MEN T
Round cake drum: 35.5cm (14”)
Round cutters: 6mm, 1.4cm, 2.5cm, 4cm,
4.5cm, 5.5cm, 6cm, 6.5cm, 7cm, 7.5cm
(¼”, ½”, 1”, 1½“, 1¾“, 2¼“, 2 3/8“, 2½“,
2¾“ and 3”)
Wilton Oval Cutters: 8.5cm x 5cm, 12.5cm
x 8cm, 14.5cm x 9.5cm, 16.5cm x 11cm,
14.5cm x 9.5cm and 12.5cm x 8cm (31/8” x
2”, 5” x 31/8”, 5¾” x 3¾”, 6½” x 4¼”, 5¾” x
3¾” and 5” x 31/8”)
Small bowls: 2 x 10–11cm (4–4¼”) diameter
Orchard Products 5-Petal Cutter: 2.5cm (1”)
3 wooden barbecue skewers
SK Modelling Tools: Bone and Petal & Leaf
Shaper
SK Professional Food Colour Pen: Black
Jem Strip Cutters: 5mm and 6mm (1/8”
and ¼”)
Jem Small Bow Cutters: 4cm and 6cm
(1½” and 23/8”)
PME Daisy Marguerite Plunger Cutter:
1.3cm (½”)
FMM Blossom Cutter: 9mm (3/8”)
1.5cm (½”) width grosgrain ribbon: 1.2m
(47¼”) blue and white stripe
C OV ERIN G TH E C A K E
D RU M
1 Brush the surface of the 35.5cm
(14”) cake drum with a little cooled,
boiled water.
2 Roll out the Palm Green sugarpaste to
a 3mm (1/8”) thickness. Lay the sheet
of sugarpaste over the drum and smooth it
into place with a cake smoother. Trim away
the excess paste from around the edge of the
drum then leave it to firm overnight.
SH APIN G TH E C AK E S
1 Use a cake leveller to level the top of
the Madeira cake. Cut the cake in half
horizontally to create two equal layers of
sponge, each around 2cm (¾”) deep.
2 To make the smaller chick, cut out one
4.5cm, one 6cm, one 5.5cm and one
4cm (one 1¾”, one 23/8”, one 2¼” and one
1½”) disc from a Madeira sheet. Stack the
discs in the listed order and fix them together
using chocolate ganache (A, see page 29).
Refrigerate the cake for 15 minutes to firm.
3 To make the slightly larger chick, repeat
step 2 using one 7cm, one 7.5cm, one
6.5cm, one 5.5cm and one 4cm (one 2¾”,
one 3”, one 2½”, one 2¼” and one 1½”) disc,
stacked in that order. Refrigerate the cake for
15 minutes.
 PROJECT

by Karen Taylor

4 From the remaining sponge, cut out
one 5.5cm disc, one 8.5cm x 5cm oval,
one 12.5cm x 8cm oval, one 14.5cm x 9.5cm
oval, two 16.5cm x 11cm ovals, one more
14.5 x 9.5cm oval and another 12.5cm x 8cm
oval (one 2¼” disc, one 33/8” x 2” oval, one
5” x 31/8” oval, one 5¾” x 3¾” oval, two 6½”
x 4¼” ovals, one more 5¾” x 3¾” oval and
another 5” x 31/8” oval). Repeat step 2 to stack
the discs in the listed order, making sure the
third, fourth, fifth and sixth oval layers sit flush
with each another at the front of the shape.
Refrigerate the cake for 15 minutes.
5 Once firm, use a sharp, serrated knife
to shave down the cut edges of the
sponge to give the shapes a smooth finish
(B). Once you’re happy with the shapes,
spread a layer of ganache over the top and
sides of each one. Refrigerate the cakes for
approximately one hour, or until firm.
MAKING THE EGGSHELLS
1 Roll out 45g (1½oz) of White SFP into a
thin sheet. Cut out a disc of paste using
an 18cm (7”) round cake board as a guide.
Cut a hole in the centre of the disc using a
2.5cm (1”) round cutter. Use a sharp knife to
cut away just under one quarter of the ring,
then set it aside (C).
page 28 cakes & sugarcra f t APRIL/MAY 2019
2 Roll out 45g (1½oz) of Pale Pink SFP
into a thin sheet. Turn the paste over
then place the white cut-out on top. Cut
around the edge of the white section and
remove the excess pink paste. Turn the
shape over so the pink side is uppermost
and smooth the paste to make sure it is firmly
adhered.
3 Use a craft knife to cut a jagged edge
in the outside of the circle to create a
broken eggshell effect (D).
4 Brush a little edible glue over one of the
short edges of the ring then attach it to
the other short edge to make a funnel shape.
Lay the funnel over the base of a small bowl
approximately 10–11cm (4-4¼”) in diameter
at the top edge. Smooth the paste around the
base of the bowl (E).
5 Roll out the remaining White SFP into
a thin sheet and cut out 15 1.4cm (½”)
discs. Attach the discs to the eggshell using
edible glue.
6 Repeat steps 1–4 using 55g (2oz) of
White SFP and 55g (2oz) of Pale Blue
SFP. This time, use a 20.5cm (8”) round cake
board as a template and cut out a 2.5cm (1”)
disc from the centre.
7 Roll out the remaining White SFP and
cut out approximately 16 2.5cm (1”)
blossom shapes. Roll out a small piece of
Sunshine Yellow sugarpaste into a thin sheet
and cut out one 6mm (¼”) disc for each
flower. Fix the flowers over the outside of the
blue eggshell and glue one yellow disc in the
centre of each one.
8 Leave the shells to firm over the bowls
for 24 hours before sliding them off
carefully (F).
COVE R IN G TH E C AKES
1 Brush the surface of each cake with
a little cooled, boiled water. Roll out
200g (7oz) of Sunshine Yellow sugarpaste
to a 6mm (¼”) thickness. Lay the sheet of
sugarpaste over the smallest chick’s body
(G). Smooth the sugarpaste around the
cake, stretching out any pleats and working
downwards (H). Trim away the excess
paste from around the base of the cake
and smooth again to give a neat finish. Use
edible glue to fix the chick’s body inside the
pink shell.
2 Repeat step 1 using 300g (10½oz) of
Sunshine Yellow sugarpaste to cover
the larger chick. Glue this chick inside the
blue shell.
3 Roll out 600g (1lb 5¼oz) of Sunshine
Yellow sugarpaste to a 6mm (¼”)
thickness and use this to cover the chicken’s
body. Smooth the paste as before then work
the sugarpaste at the back of the chicken
into a point for the tail. Position the chicken
cake towards the back of the covered cake
drum, fixing it in place with a little royal icing.
Push a 22cm (85/8”) long wooden
4
barbecue skewer down into the
chicken’s neck, leaving 5cm (2”) protruding
from the top. Repeat with a 14cm (5½”) long
skewer for the larger chick and a 12cm (4¾”)
long skewer for the smaller chick.
M AKIN G TH E F EET
1 Knead 1tsp of gum tragacanth into 80g
(2¾oz) of Zesty Orange sugarpaste.
2 Roll 4g (<¼oz) of the strengthened
orange paste into a long sausage
shape with a diameter of approximately 5mm
(¼”). Cut two 3.5cm (13/8”) lengths from the
sausage (I). Set the legs aside to firm.
FEET TEMPLATES
3 Repeat step 2 using 8g (¼oz) of
strengthened orange paste to make a
sausage with a 1cm (3/8”) diameter. Cut two
3.5cm (13/8”) lengths and set them aside.
4 Roll out the remaining orange paste
into a rectangle with a thickness of
6mm (¼”). Cut a straight line across one of
the long edges (J). Roll the paste out a little
thinner from 5mm (¼”) below the straight
edge (K). Use the templates to cut out two
smaller feet for the chick and two larger feet
for the chicken (L). Smooth the cut edges
then draw webbed markings in the surface
using a petal and leaf shaper (M, see page
30). Set the feet aside to firm slightly.
cakesandsugarcraft.com
 PROJECT

A B

D E F

G H I

J K L

cakesandsugarcraft.com cakes & sugarcra f t APRIL/MAY 2019 page 29

 M N

O P Q

R S

T U

V W

page 30 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com


5 Use a small amount of edible glue to
attach the legs to the feet for the chick
and the chicken (N). Position the chicken’s
feet on the drum and attach with edible glue,
bending the tips of the toes over rolls of
kitchen paper until they hold a curved shape.
6 Position the feet for the larger chick in
front of the blue egg, attaching them to
the shell and drum with edible glue.
MA KI N G T HE W I NGS
1 Knead 1tsp of gum tragacanth into
150g (5¼oz) of Sunshine Yellow
WING TEMPLATES
sugarpaste.
2 Roll out 45g (1½oz) of the strengthened
yellow paste into a 6mm (¼”) thickness
rectangle. Cut a straight line across one of the
long edges. Roll the paste out a little thinner
from 1cm (3/8”) below the straight edge. Use
the smallest wing template to cut out the first
wing for the smaller chick, positioning it so
the inner edge of the wing is thicker than the
outer edge (O). Turn the template over and
repeat for the opposite wing.
3 Smooth the cut edges on each wing
(P). Brush the thick edge with edible
glue and position the wings on the small
chick’s body, smoothing the paste at the joins
slightly to conceal the line. Hold the wing in
position for one minute to help it secure.
4 Repeat steps 2–3 using 55g (2oz)
of the yellow paste and the medium
wing template for the larger chick and the
remaining yellow paste and the largest wing
template for the chicken.
MA KI N G T HE CRI S P E D
RI CE C ER EA L MI X
Place the marshmallows and butter in a
1 saucepan and heat gently until melted.
Stir well to avoid the mixture sticking.
Measure the rice cereal into a
2 large mixing bowl. Pour the melted
marshmallow mix over the top and stir until it
is all coated. Allow the mixture to cool slightly.
cakesandsugarcraft.com
PROJECT
MAKI NG TH E H EAD S thickness and drape it over the small head.
Smooth the paste around the shape and
1 Shape 155g (5½oz) of crisped rice
cereal mix into a ball. Press the ball
trim away the excess paste from the base.
Smooth the surface with your hands to
firmly between your palms to compact it, remove any creases or imperfections.
creating a smooth surface. Repeat to make
a medium ball using 65g (2¼oz) of crisped
rice cereal mix and a small ball using 35g
6 Use the small end of a bone tool to
make two oval-shaped indents just
(1¼oz) of crisped rice cereal mix. Roll five above the cheeks for the eye sockets (T).
13g (½oz) portions of the rice cereal mix into
egg shapes. Allow the balls and eggs to set
for 10–15 minutes.
7 Roll out a small amount of Sunshine
Yellow sugarpaste into a long sausage
shape. Cut the sausage into thirds and roll
2 Use small pieces of Sunshine Yellow
sugarpaste to fill any gaps in the
the end of each piece into a point. Gather the
three pieces together and trim the bases so
surface of the balls, creating as even a the tufts are approximately 1.5cm (½”) long.
surface as possible (Q). Fix the tuft on top of the chick’s head and use
the broad end of a petal and leaf shaper to
3 Divide 10g (¼oz) of Sunshine Yellow
sugarpaste in half and roll each
smooth the paste at the join. Curl the tips of
the tufts to create movement.
piece into a ball. Flatten the base of each
Shape 3g (1/8oz) of Zesty Orange
ball slightly to create a dome (R). Attach
the domes to the front of the smallest ball,
8 sugarpaste into an ovoid and flatten
approximately 5mm (¼”) apart (S). Smooth
the edges onto the ball to conceal the join.
the base to create a dome. Cut across the
midline using a craft knife, being careful not
to cut all the way through (U). Use the larger
Repeat step 3 using 18g (5/8oz) of paste
4 end of a petal and leaf shaper to open out the
for the medium ball and 25g (>¾oz) for
the large ball.
cut and make an open beak shape (V). Use
the pointed end of the petal and leaf shaper
to make two small holes at the top of the
5 Roll out 100g (3½oz) of Sunshine
Yellow sugarpaste to a 3mm (1/8”)
beak. Attach the beak to the face using edible
glue (W). Allow the head to firm.
cakes & sugarcra f t APRIL/MAY 2019 page 31
 9 Repeat steps 5–8 to make the medium
chick’s face, using 5g (<¼oz) of Zesty
Orange sugarpaste to make the beak. Make
the chicken’s face in the same way, this time
using 10g (¼oz) of Zesty Orange sugarpaste
for the beak.
6 Roll out the remaining mixed purple
paste and cut out two lengths of ribbon
using the larger templates and a 1.5cm x
20cm (½” x 77/8”) strip. Attach the strip of
paste around the chicken’s neck using edible
glue. Attach the two ribbon lengths to the
body then cover the point where they join with

10 Roll tiny balls of Tuxedo Black

sugarpaste and glue one inside
the purple bow.

each eye socket. Add a tiny white highlight

to each eye using Jasmine edible paint. Use
a Black food colour pen to add eyelashes
X around the top edge of each eye. Dust
the small chick’s cheeks with Rose dust
food colour.
M AKIN G TH E EGGS
1 Use small pieces of Bridal White
sugarpaste to fill any gaps in the surface
of the crisped rice cereal egg shapes made
earlier to create a smooth finish.

11 Feed the heads over the skewers

in the bodies and secure with
edible glue.
2 Roll out 40g (1½”) of Bridal White
sugarpaste to a 3mm (1/8”) thickness
and lay it over one of the eggs, smoothing out
any creases and trimming away the excess

BOW TEMPLATES
MAKI NG TH E B OWS paste at the back. Roll the egg between your
palms to smooth over the join.

Y 1 Roll out 20g (¾oz) of Pale Pink SFP to

a 6mm (¼”) thickness. Use the small
template to cut out the three pieces for the
bow. Smooth the edges of the two bow loop
pieces with your finger to remove any harsh
lines then use a petal and leaf shaper to
mark a line down the side of each piece and
two lines in the front (X, Y). Pinch the narrow
end together then cut across it to create a
clean edge (Z). Smooth around the edges of
the central bow section then use edible glue
to join the three pieces together (AA).
Z cutters, bow cutters and round cutters to cut
3 Repeat step 2 to cover one more egg
with Bridal White sugarpaste, one with
Lullaby Blue sugarpaste, one with a 50:50 mix
of Bridal White and Bridal Rose sugarpaste
and two with a 50:50 mix of Bridal White and
Opera Violet sugarpaste. Allow the eggs to
firm in a foam drying tray for approximately
one hour.
4 Roll out the remaining coloured pastes
and use the strip cutters, blossom

2 Repeat step 1 to make a bow for the

larger chick using 20g (¾oz) of Pale
out a variety of shapes. Fix the decorations to
the eggs using edible glue.
Blue SFP.

F IN ISH IN G TOU C H E S
3 Knead 25g (>¾oz) of White SFP
into 25g (>¾oz) of Opera Violet
sugarpaste. Repeat step 1 using half of the
purple paste and the large bow templates.
1 Arrange the decorated eggs on the
cake drum and fix them in place using
Set all three bows aside to firm slightly. edible glue.

AA 4 Once the bows hold their shape, glue

the pink bow onto the head of the
2 Wrap the ribbon around the edge of the
cake drum and attach it using a non-
smallest chick. toxic glue stick, being careful not to come into
contact with the paste.

5 Roll out the offcuts of Pale Blue SFP

and cut out a 6mm (¼”) wide strip.
Wrap the strip around the medium chick’s
neck, securing with edible glue. Attach the
blue bow to the front of the neck.

page 32 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com

RECOMMENDED READS
If you’re looking for inspiration or would like to expand your repertoire, we’ve handpicked the
best of the latest cake decorating and baking books to whet your appetite. To be in with a chance
of winning the giveaways, visit cakesandsugarcraft.com and go to the Cake Chat page.
Sugar Rebels
Nick Makrides, £16.99 (flexi), Hardie Grant
Books, Available from 4th April 2019
Nick Makrides is the star of YouTube channel The Scran Line.
Through his social media pages, and now his first book, he aims to
inspire people to think outside the box and bake creatively. With his
background as both pastry chef and graphic designer, Nick is able to
take cakes, cupcakes and macarons and transform them into dramatic,
colourful and often outright outrageous feasts for the senses. Starting
with basic recipes and techiques, the book is then divided by style into
chapters like ‘Rebel Freak Show’, ‘Rebel Kweens’ and ‘Rebels Rejoice’
and the 60 designs within are inspired by everything from architecture
to pop culture and music. If you’re looking for a lively and colourful
baking book with plenty of fun anecdotes and even a touch of drag,
look no further!
Icing on the Cake We
have two
Tessa Huff, £21.99 (hardback), Abrams copies to
Available from 26th March 2019 give away!
In a follow up to her first book, Layered, Tessa Huff reveals her tips
and tricks for putting the Icing on the Cake. The bakes are divided by
style, with chapters titled ‘Elegant Cakes and Confections’, ‘Decadent
Desserts’, ‘Kids’ Cakes and Party Treats’ and more. Whilst each cake is
paired with a certain decorating technique, such as Chocolate S’mores
Tart with weave piping and Blueberry Galaxy Cake with watercolour
frosting, Tessa encourages you to ‘mix and match the different
elements as you wish’ to create your own treats. The book is bright and
beautifully styled and the recipe and decoration ideas are fun with clear
instructions. So, as Tessa puts it, ‘if meticulously blending together the
perfect shades of buttercream or hand-rolling dozens of roses out of
pie dough makes you happy’ then you’ll love Icing on the Cake.
Pleesecakes
Joe Moruzzi and Brendon Parry, £15.00
(hardback), Quadrille Available now
Joe and Brendon were school friends who began working together as
painter/decorators in their twenties. They shared a passion for food
and, after Joe spent time perfecting his recipes, Brendon joined as
his business partner and Pleesecakes was born. They gained a huge
Instagram following overnight and they were soon running a thriving
company. For a book seemingly about cheesecakes the recipes are
surprisingly varied. Fans of their Instagram with enjoy the Strawberry
Edge Ledge and Fully Loaded while those after something different
might like the Ruby Murray Minis or Mac & Cheesecake. There are
vegan offerings too including Avocado & Lime Minis and Protein Slices.
cakesandsugarcraft.com APRIL/MAY 2019
We
have two
copies to
give away!
Designer Cake Decorating
12 Top Cake Designers, £40.00
(hardback), B. Dutton Publishing
Available from 4th April 2019
In this beautifully presented book 12 of the
world’s leading cake designers come together
to reveal their tried-and-tested recipes and cake
decorating techniques. The book opens with a
comprehensive guide to the foundations of cake
decorating, from baking and layering to making
sugar flowers and models. The recipes that follow
include a basic butter cake and fruit cake that
you’ll be using for years, as well as some more
adventurous options, including an ambitious
Banana and Brownie Pâtisserie Cake. Alongside
the method for each of the recipes you’ll find a
table of ingredient quantities and baking times for
a range of cake sizes and shapes so you don’t
need to spend time scaling recipes up and down
when making multiple tiers. The 25 cake tutorials
are elegant and varied, covering a wide variety
of sugarcraft skills including piping with royal
icing, airbrushing and sugar flower making. Each
project has clear instructions and detailed step-
by-step photography to make sure you achieve
professional, polished results every time. Although
the cakes are all tiered, many of the designs will
also work as a single tier with a few small tweaks
so they’re suitable for all sorts of celebrations. It’s
the shared knowledge of 12 talented authors which
really sets this book apart and makes Designer
Cake Decorating a must-have for your bookshelf.
cakes & sugarcra f t page 33
 Litle Elephant
CELEBRATION CAKE
Make a splash with this adorable pair of elephants. Have a go at using an airbrush
to create depth and employing simple techniques to build the characters.

E DI B L ES
SK Sugarpaste: 800g (1lb 12oz) Bridal
White and 200g (7oz) Spa Blue
Round, filled, sponge cake, crumb-coated
with buttercream, 9cm (3½") deep:
15cm (6")
SK Professional Liquid Food Colours:
Gentian and Teddy Bear Brown
SK Professional Instant-Mix Royal Icing:
15g (½oz) White
SK Carlos Lischetti HD Sugar Modelling
Paste: 10g (¼oz) Black and 800g (1lb
12oz) White
COVE R IN G TH E D RU M Lay the sugarpaste over the cake and use
SK Professional Paste Food Colours: Rose,
your hands to smooth the surface. Finish
Sunflower and Teddy Bear Brown
1 Knead 200g (7oz) of Spa Blue
sugarpaste into 800g (1lb 12oz) of Bridal
with a cake smoother to achieve a neat
finish. Trim away the excess sugarpaste
E QU I PM EN T White sugarpaste to create a mid-blue colour. around the base using a sharp knife. Set the
cake aside to firm overnight.
Round cake drum: 25.5cm (10")
Round cake card: 15cm (6")
2 Brush cooled, boiled water over the
surface of the 25.5cm (10") cake drum.

SK Airbrush Kit
Roll out 400g (14oz) of mid-blue sugarpaste AIRBRU SH IN G TH E
to a 5mm (¼") thickness. Lay the sheet of
Food-grade card, e.g. cereal box C AKE AN D D RU M
sugarpaste over the cake drum and use
SK Modelling Tools: Medium Ball, Petal & a cake smoother to smooth the surface.
Half-fill the airbrush cup with Gentian
Leaf Shaper and Small Ball
Scribing tool
Use a sharp knife to trim away the excess
sugarpaste from around the edge. Set the
1 liquid food colour. Hold the tip of the
drum aside to firm overnight. airbrush gun approximately 20cm (8") away
Cocktail stick
from the covered cake drum. Gently pull
Wooden barbecue skewer
back the trigger and, starting at the edge of
1.5cm (½”) width satin ribbon: 85cm
COVE R IN G TH E C AKE the board, work in a spiral pattern into the
(33½”) pale blue
centre and back out. Concentrate the colour
on the edge to create a gradient effect.
1 Spread a small amount of buttercream
in the centre of the 15cm (6") cake card
and place the 15cm (6") filled cake on top. Use
a pastry brush to apply a thin layer of cooled,
2 Place the covered cake on a turntable
covered with cling film. Repeat step 1
boiled water over the surface of the cake. to airbrush the top and sides of the cake with
Gentian liquid food colour, concentrating the

2 Roll out the remaining mid-blue

sugarpaste to a 4mm (3/16") thickness.
colour around the top edge. Allow the cake
and drum to dry for 30 minutes.

page 44 cakes & sugarcra f t APRIL/MAY 2019

 PROJECT

by Vicky Teather
 D E C O R AT I NG T HE CAKE
1 Knead Teddy Bear Brown paste
food colour into 400g (14oz) of White
modelling paste to create a golden brown
colour.
2 Cut out a 5cm x 10cm (2” x 4”)
rectangular template from a sheet of
food-grade card, such as a cereal box. Roll
out the golden brown paste into a large sheet
with one side of the rolled paste 5mm (¼”)
in thickness and the other side 3mm (1/8”) in
thickness. Cut out three rectangles using the
template. Use a petal and leaf shaper to draw
a woodgrain pattern over the surface of the
rectangles (A).
3 Use edible glue to attach the wooden
planks vertically around the side of the
cake, with the thicker end at the top (B).
4 Repeat steps 2–3 to cut out, shape and
attach three planks at a time
until the side of the cake is completely
covered. If there is one, fill the gap at the back
of the cake with a rectangle trimmed to the
correct width.
5 Half-fill the airbrush cup with Teddy Bear
Brown liquid food colour. Place a sheet
of paper behind the wooden planks around
the side of the cake to protect the surface
from the colour. Start at the base of the cake
and gradually spray the colour over the planks
(C). Work your way upwards along the joins
between the planks and then along the top
and back down towards the base of the cake.
Set the cake aside to dry for 30 minutes.
page 46 cakes & sugarcra f t APRIL/MAY 2019
6 Once dry, fix the cake in the centre of
the covered cake drum using a little
royal icing.
MAKI NG TH E BABY
E LE P H AN T
Knead a small ball of Black modelling
1 paste into 95g (3¼oz) of White
modelling paste to make a pale grey colour.
Roll 25g (>¾oz) of the pale grey paste
2 into an ovoid and gently flatten one of
the longer sides. Use petal and leaf shaper
to draw two vertical lines in the front of the
shape to represent the legs (D). Glue the
elephant’s body to the top of the cake.
3 Roll 50g (1¾oz) of pale grey modelling
paste into a ball. Place your hand on
one side of the ball and gently roll back and
forth to extrude the trunk (E). The tip of the
trunk should be narrower than the base.
4 Press the tips of your thumbs into
the face on either side of the trunk
and lightly press down to create the eye
sockets (F). Press a small ball tool into the
inner edge of the eye sockets to create a very
shallow well. Repeat using a smaller ball tool
pressed into the inner edge to around a 5mm
(¼") depth.
5 Gently bend the trunk upwards. Use a
petal and leaf shaper to mark horizontal
lines across the trunk (G). Enhance the
wrinkles with a scribing tool. Press a small
ball tool into the end of the trunk and rock it
from side to side to open out the hole (H).
Pinch the tip of the trunk into a point.
6 Fill the 5mm (¼") eye sockets with a
small ball of White modelling paste.
Press a small ball tool into the upper centre
of each eye to create a shallow well. Fill the
well with a ball of Black modelling paste.
7 Roll two tiny balls of Black modelling
paste into fine sausages with tapered
ends. Glue one sausage around the top
edge of each eye. Add a small ball of White
modelling paste to the top of each eye for
a highlight.
8 Use a petal and leaf shaper to draw
a smile running from the lower left
cheek to just underneath the right eye.
Add a dimple to the end of the smile using
a small ball tool. Press the wide end of a
petal and leaf shaper into the middle of
the smile, just to the right of the base of
the trunk, and gently pull down to open the
mouth (I). Fill the mouth with a small piece of
Black modelling paste. Knead a little Rose
paste food colour into a tiny piece of White
modelling paste and glue it inside the mouth
for the tongue (J). Push a cocktail stick into
the body and use edible glue to fix the head
in place.
9 Press a 10g (¼oz) ball of pale grey
modelling paste between the palms of
your hands to stretch and shape the paste
into an ear (K). Repeat with a second ball for
the other ear. Glue the ears in place on either
side of the head (L).
cakesandsugarcraft.com
 PROJECT

A B C

D E F

G H I

J K L

cakesandsugarcraft.com cakes & sugarcra f t APRIL/MAY 2019 page 47

 M N
MA KI N G T HE BRUS H
1 Knead a little Teddy Bear Brown paste
food colour into a marble-sized ball of
White modelling paste. Shape the paste into
an elongated disc and use a petal and leaf
shaper to mark a woodgrain pattern in the
surface (M).
2 Knead a little Sunflower paste food
colour into a small ball of White
modelling paste to create a pale yellow
colour. Shape the pale yellow paste to match
the elongated disc and use edible glue to fix
the two pieces together. Use a scribing tool
to mark lines over the sides of the paste to
represent bristles (N). Glue the brush to the
top of the baby elephant’s head.
MA KI N G T HE E LE P HANT
PA R EN T
Knead a small amount of Black
1 modelling paste into 200g (7oz) of
White modelling paste to create a slightly
darker grey colour.
2 Repeat step 2 from the Making the
Baby Elephant instructions to make
the elephant parent’s body using 50g (1¾oz)
of dark grey paste. Glue the body to the top
of the cake behind the baby elephant. Push a
skewer through the body and down into
the cake.
3 Repeat steps 3–7 from the Making the
Baby Elephant instructions using 120g
page 48 cakes & sugarcra f t APRIL/MAY 2019
(4¼oz) of darker grey paste to make the
head. For the mouth, use a petal and leaf
shaper to draw a smile running from the left
cheek up to the right cheek. Add a dimple at
each end of the mouth using a small ball tool.
Glue the head on top of the body and glue
the tip of the trunk to the top of the brush.
4 Repeat step 9 from the Making the
Baby Elephant instructions to make
and attach two ears using 15g (½oz) each of
dark grey paste.
FI NI S H IN G TOU C H ES
1 Knead 5g (<¼oz) of the leftover mid-
blue sugarpaste into 35g (1¼oz) of
White modelling paste. Roll the paste into two
marble-sized balls and two slightly smaller
balls then roll them into long teardrops.
Use edible glue to fix the teardrops into two
groups of one large and one small. Glue one
pair to the back of the cake and one to the
front so they drip down from the top edge.
2 Use your fingers to shape three balls of
the pale blue paste into puddles. Glue
the puddles around the base of the cake.
3 Roll the remaining pale blue paste and
40g (1½oz) of White modelling paste
into variously sized balls and glue them all
over the cake for bubbles. Flatten a few of the
tinier balls so they sit flush against the cake.
4 Wrap pale blue ribbon around the edge
of the drum and fix it in place using
double-sided tape.
cakesandsugarcraft.com
Developed by the experts at Squires Kitchen
and thoroughly tested by professional cake makers

Flexible, high- Ideal for creating fine,

performance icing edible lace in sugar
with a delicate natural
vanilla flavour

Easy to make Available in

up and apply 5 colours

• Just add water and the icing is ready to pipe and stencil, or spread over a lace
mould and allow to oven-dry or air-dry for a realistic lace effect • Flexi-Ice remains pliable
for at least one day and, if it starts to firm up, simply pass the icing through steam to
restore its flexibility • Colour the decorative flexible icing any shade with your choice
of Squires Kitchen’s liquid, paste or dust food colours

Available from all good cake decorating and sugarcraft shops, please call +44 (0)330 223 4466
to find your nearest stockist. Trade enquiries are welcome. Made in Great Britain. Made in Great Britain
 Favorite
Fins
PRODUCT PICKS AND GIVEAWAYS
n each issue we handpick our favourites from the latest
I baking and cake decorating must-haves to help with your
sugarcraft projects. To be in with a chance of winning them,
visit cakesandsugarcraft.com and go to the Cake Chat page.

MARZIPAN MADE BETTER

This Easter, give your cakes, treats and models a perfectly

smooth, crack-free finish with Squires Kitchen Marzipan. Made
from the finest sugar and almonds, this premium-quality almond
paste has a superior taste and gives a flawless finish. It’s the
perfect covering for a simnel cake and for creating its all-
important 11 apostles. It’s also an essential component of
a Battenberg cake, fondant fancies and many of the other
colourful teatime treats that adorn your spring table.

The marzipan is ready to roll right from the packet and can even
be mixed 50:50 with Cocoform for a delicious chocolate and
almond covering. For a fresh new look it can also be coloured
with paste food colours, brushed with dust food colours or
surface painted with edible paints.

We have five packs of SK Mrzipan , worth £4.25, to give away!

page 50 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com

 ENGLISH ROSES
MADE SIMPLE

Another new addition to the FMM range, the

A Very English Rose cutter set allows you to
RISK-FREE DRIPS make sumptuous and sophisticated full-
bloom roses with ease. Use this set of three
cutters to create perfectly formed roses to
decorate wedding and celebration cakes.
As the drip effect continues to be a popular
choice for celebration cakes, FMM have The cutter for the centre of the rose allows
introduced the new Drip Icing Cutter to their you to cut five petals at a time, with a variation
range. Taking away the guesswork and risk in petal sizes for creating centre petal clusters
of applying a liquid drip, such as fluid icing quickly and easily.
or ganache, the Drip The cutter for the inner layers of the rose has
Icing Cutter allows you a frilled edge to enhance the beauty of the
to cut a drip design flower. This cutter enables you to cut the inner
out of sugarpaste or layers as a whole, rather than having to cut out
modelling paste which individual petals and fix them around your rose
you can then effortlessly centre one by one. The outer layers of the rose
apply to the sides of are created using the third cutter – a larger,
your cakes. The design single layer which encircles the whole flower,
for the Drip Icing Cutter completing the bloom. The all-in one cutter
mimics the natural drip allows you to quickly
effect, with drips of and simply cut as
different lengths and many outer layers as
widths, giving the effect you need to complete
of a liquid drip without your beautiful, very
the stress or the mess! English rose.

A Vry Englsh Rse

We have three sets of the
and Drip Icing Cutrs, worth £16, to giveaway!

TREAT YOURSELF TO NEW TOOLS

Internationally renowned sugar modeller Etty van Urk, a.k.a. Cake

Dutchess, has designed and created her own signature collection
of modelling tools to help with all of your sugarcraft projects.
These high-quality, stainless steel modelling tools are strong and
sturdy, dishwasher safe and heat resistant. Use them with a wide
range of cake decorating mediums including modelling chocolate,
buttercream, sugarpaste and even isomalt. Included in the set are a
cone tool, a needle tool, a small ball tool, a large ball tool, a Dresden
tool, a knife tool, a flat tool and a veining tool, useful for a wide range
of sugarcraft applications. The tools are available from Fabricake now
so visit fabricake.co.uk to treat yourself to them today, as well as
many other cake decorating and sugarcraft supplies.

We have one set of Cake Tos by Cake Dutchss, worth £59.95, to give away!

cakesandsugarcraft.com APRIL/MAY 2019 cakes & sugarcra f t page 51

 VEGAN
HOT CROSS BROWNIES
Gently spiced and dotted with sultanas, orange YOU WILL N EED
zest and pecans, these hot-cross-bun-inspired vegan Square baking tin: 20.5cm (8”)
brownies are just the thing for your Easter get together. 200g (7oz) dairy-free dark chocolate

You can also use the brownie batter base to make your 170g (5¾oz) self-raising flour
15g (½oz) cocoa powder
own flavour combinations: simply replace the nuts, dried
1tsp mixed spice
fruits, mixed spice and zest with your choice of additions. 180g (6¼oz) golden caster sugar
1 orange, zest only
Pinch of salt
90ml (3fl oz) flavourless oil, e.g.
sunflower oil
230ml (8¼fl oz) unsweetened almond milk
100g (3½oz) pecans, roughly chopped
100g (3½oz) sultanas
100g (3½oz) SK Cornflour-Free Icing
Sugar
Small piping bag

Makes nine

page 70 cakes & sugarcra f t APRIL/MAY 2019


B A KI N G T HE B ROW NI E S
Preheat the oven to 180˚C (350˚F/gas
1 mark 4). Grease and line a 20.5cm (8”)
square baking tin.
Break the chocolate into a heatproof
2 bowl. Place the bowl over a pan of
simmering water, making sure the base of the
bowl is above the surface. Allow the chocolate
to melt, stirring occasionally. Once melted, set
the chocolate aside to cool slightly.
Sift the flour, cocoa powder and mixed
3 spice into a large mixing bowl. Stir in the
caster sugar, orange zest and a pinch of salt.
Add the oil, almond milk and melted
4 chocolate to the mixing bowl and fold
through until fully combined.
cakesandsugarcraft.com
RECIPE
D EC ORATIN G TH E
BROWN IES
Fold the pecans and sultanas
5 through the mixture until they are
Use a long, sharp knife to slice the
evenly distributed. Pour the mixture into the 1 brownie into nine even squares.
prepared tin, spreading it out evenly.
Bake the brownies on the middle 2 Sift the icing sugar into a bowl and add
6 shelf of the preheated oven for 20–25
2tbsp of orange juice or water.
Stir until thoroughly mixed.
minutes, or until cooked on the top, but still
gooey underneath.
Transfer the icing to a small piping bag
3 and snip off the tip. Pipe a cross of
Leave the brownies to cool in the tin.
7 For best flavour and fudginess, turn
icing on top of each brownie then allow to dry.
the brownies out of the tin once they’re
completely cool, wrap them in cling film and TOP TIP
refrigerate overnight. This will also make
them easier to slice. The brownies will keep in an airtight
container for one week.
cakes & sugarcra f t APRIL/MAY 2019 page 71
 If you have some interesting news or views or details
of an event you would like us to mention, please email
enquiries@cakesandsugarcraft.com.

BADDELEY CAKE 2019

Illustration: Natalie Bull

In 1794 Robert Baddeley, one of the original directors

of the Drury Lane Theatrical Fund, left a provision
in his will that cake and punch be served to the
company in residence at the Theatre Royal Drury Lane
on Twelfth Night every year. There have been over 200
Baddeley Cakes since the first was presented on 6th

CAKE CHAT January 1795. Squires Kitchen has the privilege of

organising and sponsoring the Baddeley Cake every
year, with the cake maker presenting it at the theatre
in London.

Currently, Theatre Royal Drury Lane is playing host

to 42nd Street, an all-singing, all-dancing show
Angela Barry

Gisi Prekau

Heather Sherman
set in 1930s New York. The story centres on Peggy
Sawyer, a Broadway hopeful fresh off the bus from
Pennsylvania. With a huge chorus line and a glitzy
set, the show provided plenty of inspiration for a
spectacular cake design.
Elisabete Caseiro

This year, the Baddeley Cake was created by

Penelope d’Arcy Graham, School Manager at Squires
Kitchen International School. She created a stunning
five-tier starry sky cake complete with silhouette
skyline and light-up numbers. Penelope said, ‘I
had great fun making the cake. I was inspired by
the staging as it’s all quite dark
SURREALIST SUGARCRAFT but it would have these pops of
colour. There was also a blue
To commemorate the 30th anniversary of Salvador Dali’s death, a group of cake designers and sugar sparkly effect on the poster so I
artists have collaborated to create the Dali in Sugar collection. The collaboration was organized by splattered the cake with glittery
Elisabete Caseiro and included 53 cake designers and sugar artists from all over the world. blue sparkles.’
The prominent Spanish artist is perhaps best known for the striking and bizarre images in his As is tradition, the cast
surrealist paintings, but he has an expansive catalogue of work beyond them, including sculptures, gathered together to cut the
photography and films. Most of the pieces in the Dali in Sugar collaboration were inspired by Dali’s cake after they wrapped up
artistic creations, but some also depicted the eccentric character and appearance of the artist himself. their evening show. The
cake was then sliced
The collaboration was revealed at facebook.com/DaliinSugar on 23rd January, 30 years after Dali’s
and served to the
death in 1989. The pieces will then be exhibited at Sweet Sugar Festival in Anadia, Portugal, on
actors and members
5th–7th April.
of the Drury Lane
Theatrical Fund, along
with a glass of delicious
Aurelia Czarnecka

Violet Lin Tran

Cinzia D’Adamo

punch made according

to a historic recipe.
Daniel Casero

page 72 cakes & sugarcra f t APRIL/MAY 2019

 Suzy Khalaf

Lisa Elliott

Pamela McCaffrey
Calli Hopper

AUTISM AWARENESS DATES FOR

It’s that time of year again when sugarcrafters from across the globe come together to create a heartfelt and YOUR DIARY
expressive collection of edible art in honour of Autism Awareness. This year, organisers Suzy Khalaf and Dina Cake International on Tour!
Nakad were drawn to the work of fashion designer Michael Ryan Andolsek, a person with autism who created
www.cakeinternational.co.uk/london
the Andolsek social initiative and fashion house. Michael and his staff are dedicated to fostering the creative
abilities of people with autism and keep the struggles and strengths of those on the spectrum at the forefront 4th–6th April 2019 I ExCeL, London, UK
of their minds. After seeing Michael’s beautiful clothing and his love for art and design, the Sugar Art for Following on from the success of their
Autism group decided to draw inspiration for their edible pieces from his portfolio. The collaboration is due to 25th flagship event in November, the Cake
be officially revealed on 2nd April to coincide with Autism Awareness Day and can be viewed from then on at International team are taking the show on
facebook.com/sugarart4autism. tour. In April 2019 Cake International on
Tour will be at ExCeL, London, co-locating
with The Creative Craft Show. On offer
Sugandha Aggarwal

Enrique Rojas

Marc Suarez

Lucia Simeone

will be a full daily theatre programme,

demonstrations and talks, workshops,
feature displays, a hand-picked selection
of your favourite brands to shop, plus the
stunning competition display. The London
competition offers some brand new
classes including Floral Bridal Headpiece
and 90s Grunge: The Gen X Soundtrack.
All this will be on offer for just a £5 day
pass so, whether you’re a seasoned fan
or a first time visitor, there’s no reason not
to join them for a slice!

A SLICE OF YOUR NEWS

I love carousel cakes and was
overjoyed to be asked to make one.
Beautiful gold, pastels and peonies
with a unicorn carousel topper.

Katie Mills, UK

I am a surgeon from Canada that decorates cakes as a hobby. Here

is a collection of my surgery-themed cakes that I thought you may
find interesting.

Stephanie Hiebert, Canada

cakesandsugarcraft.com APRIL/MAY 2019 cakes & sugarcra f t page 73

 TEXTURED TILES
This geometric design is made up of a mixture of sugarpaste and isomalt
tiles. The texture on the isomalt is created using Flexi-Ice mats
and is a great way to use your existing tools for new effects.

E DI B L ES C OV ERIN G TH E C A K E
SK Sugarpaste: 1.4kg (3lb 1½oz)
D RU M
Bridal White
SK Professional Paste Food Colour:
Bluegrass
1 Colour the Bridal White sugarpaste pale
aqua using a little Bluegrass paste food
Square cakes, 5cm (2") deep: colour. Knead a little white vegetable fat into
2 x 15cm (6") the sugarpaste until soft and pliable. Wrap
two thirds of the paste well in cling film and
825g (1lb 13oz) ganache
set it aside. Roll out the remaining pale aqua
SK Ready-Tempered Isomalt: 250g sugarpaste to a 3mm (1/8”) thickness on a
(8¾oz) Colourless
non-stick board.
SK Designer Metallic Lustre Dust Food
Colour: Copper
SK Essentials Confectioners' Glaze
2 Brush the cake drum with a little cooled,
boiled water and lay the sheet of
SK Essentials Confectioners' Glaze sugarpaste over the top. Smooth the surface
Cleaner of the paste with a cake smoother and trim
SK Essentials Edible Glue away any excess around the edges. Set the
drum aside to firm for 24–48 hours.
SK Professional Instant-Mix Royal Icing:
250g (8¾oz) White

E QUI P M EN T C OV ERIN G TH E C A K E

Square cake board: 15cm (6”)

Square cake drum: 25.5cm (10")
SK Bellissimo Flexi Smoothers: Medium
1.5cm (½”) width satin ribbon: 1.05m (40")
pale aqua
Hexagonal cutters: 4.5cm, 5.5cm, 6.5cm and
7.5cm (1¾”, 2¼”, 2½” and 3”) (measured
point to point)
Food-grade plastic sheets, e.g. stay-fresh
mats
Food-grade gloves
Chef’s blow torch
1 Level the tops of the cakes then slice
each one in half horizontally using a
cake leveller. Use a little ganache to fix the
first layer of sponge on top of the 15cm (6")
cake board.
2 Spread a layer of ganache over the
top of the sponge and place the
second layer on top. Repeat to sandwich the
remaining layers of sponge together. Apply
a thin crumb-coat of ganache to the top and
sides of the cake then refrigerate the cake for
at least 30 minutes.

SK Flexi-Ice Mats: Geometric Floral,

Individual Rose, Lace Doily and Paper Lace 3 Apply a coat of ganache all over the
cake, keeping the surface smooth and
SK High-Quality Paintbrushes: nos. 6 and 10
the corners sharp. Allow the ganache-covered

page 74 cakes & sugarcra f t APRIL/MAY 2019

 PROJECT

by Marianne Stewart
 cake to firm at a cool room temperature
overnight, or until the surface of the ganache
is dry.
4 Roll out the remaining aqua-coloured
sugarpaste to a 4–5mm (3/16–¼”)
thickness and lay it over the top of the cake.
Smooth the surface with your palms and
a cake smoother. Before the sugarpaste
is firm, hold the rectangular edges of the
Flexi Smoothers against the side. Applying
medium pressure, run the smoothers around
the top edges of the cake until a crisp line
appears. Continue working around the top
and sides of the cake until you are happy with
the finish. Allow the sugarpaste to firm at a
cool room temperature overnight.
5 Once the sugarpaste is firm, fix the iced
cake in the centre of the covered drum
using a little royal icing. Allow the royal icing
to dry for one hour before decorating.
MA KI NG T H E
S UGA R PA ST E T I LE S
1 Roll out the remaining aqua-coloured
sugarpaste to a 2–3mm (1/16–1/8”)
thickness and cut out approximately 25
hexagons using the 5.5cm (2¼”) cutter. Place
the shapes underneath food-grade plastic to
prevent them from drying out.
2 Dot a small amount of Bluegrass paste
food colour over the surface of the
remaining aqua-coloured sugarpaste and
knead it roughly to
create streaks of
colour. Roll out
the marbled
sugarpaste
and repeat step
1 to cut out 15
hexagons.
page 76
3 Knead the leftover sugarpaste until it is
a uniform colour then add more dots of
Bluegrass paste food colour, kneading them
through roughly then rolling the paste out
in the same way to create a darker marbled
pattern. Cut out a further 15 hexagons and
keep them covered, as before.
MAKI NG TH E
I S OMALT TILES
Roll out the remaining sugarpaste to
1 a 5mm (¼”) thickness and cut out
squares approximately 2cm (¾”) larger than
the hexagonal cutters. You will need a total of
four for the 4.5cm (1¾”) cutter, seven for the
5.5cm (2¼”) cutter, four for the 6.5cm (2½”)
cutter and three for the 7.5cm (3”) cutter.
Lay the squares of sugarpaste on trays lined
with parchment paper. Cut out one hexagon
shape from the centre of each square using
the corresponding cutter. Knead together the
A
hexagon cut-outs to create more sugarpaste
moulds until you have used all the sugarpaste.
2 Pour 150g (5¼oz) of isomalt into a
heatproof jug and heat it in 15-second
increments in the microwave until it is melted
and just starting to bubble. Use a cocktail
stick to add a little Bluegrass paste food
colour to the isomalt. Heat the remaining
100g (3½oz) of isomalt in a separate jug and
add Copper lustre dust food colour.
B
3 Heat the isomalt again until it is runny.
Allow the bubbles to settle then pour
it into the sugarpaste moulds to a depth of
4mm (3/16”) (A). Allow the isomalt to set for 10
minutes.
4 Once set, wear food-safe gloves to
carefully break away the sugarpaste.
Knead together the sugarpaste, then re-roll
and create more moulds for the remaining
isomalt tiles. Continue until you have the
desired number of isomalt tiles in a mixture of C
copper and aqua. Use a paring knife to clean
any remaining sugarpaste
from the edges of the tiles.
cakesandsugarcraft.com

D E
5 Arrange approximately three quarters
of the tiles on a clean, dry baking tray.
Use a chef’s blowtorch to heat the surface of
the isomalt tiles until just the top surface is
melted and it is still holding its shape well (B).
Gently and evenly press one of the Flexi-Ice
mats into the top (C). Hold the mat in place
for one minute then gently lift it away to reveal
the pattern (D). Repeat for the remaining tiles
on the tray, varying the mat design, then allow
them to cool.
6 Use a no. 10 paintbrush to paint a thin
layer of confectioners’ glaze over the
surface of each tile, both patterned and plain
(E). Allow the glaze to dry for 20 minutes.
Once dry, turn the tiles over and glaze the
back and sides then allow the glaze to dry for
a further 20 minutes. This prevents humidity
from clouding the isomalt.
7 Colour the remaining confectioners’
glaze with Copper lustre dust food
colour. Use the copper-coloured glaze to
paint the edges of all the aqua tiles using a
no. 6 paintbrush (F).
T O P TI P
To remove confectioners’ glaze from
a paintbrush, clean the brushes
thoroughly with glaze cleaner, then
rinse with water and pat dry.
cakesandsugarcraft.com
PROJECT
F
G
A S S E MBLIN G TH E C AKE
1 Arrange 10 of the pale sugarpaste
tiles on a baking tray lined with baking
parchment. Use a no. 10 paintbrush to paint
the top and sides of each tile with copper-
coloured confectioners’ glaze (G). Allow the
tiles to dry for 10 minutes.
2 Starting at the back of the cake, use a
little edible glue and a no. 6 paintbrush
H
to stick a row of three sugarpaste tiles to
the side of the cake, positioning them at the
top with the pointed edges facing upwards.
Repeat to add two rows of three sugarpaste
tiles beneath the first, leaving one or two
gaps for isomalt tiles to be added in between
(H). Be sure to arrange the tiles so that no
two touching are the same colour. Once the
side is complete, use a little royal icing to fix
isomalt tiles in the gaps.
I
3 Use a paring knife to trim away
sections of the tiles so they slot into the
remaining gaps at the top and bottom of the
cake. Stick these in place using edible glue (I).
4 Repeat steps 2–3 to add sugarpaste
and isomalt tiles to all sides of the
cake. Allow the cake to dry for several hours,
or overnight.
cakes & sugarcra f t APRIL/MAY 2019 page 77
 J K L

5 Use royal icing to stick a large isomalt

tile towards the left side of the base at
the front of the cake. Add a second large tile
on top, positioning it towards the top right of
the first. Attach a medium isomalt tile above
the previous two, sitting just beneath the top
edge of the cake. Allow the first layer of tiles to
dry for one hour before continuing.

6 For the next layer, use a chef’s blow

torch to heat the back of each tile to
slightly melt it before sticking in place against
the other isomalt tiles (J). Hold the tile in place
for approximately 10 seconds to let it set (K).
Build up the tiles until there are, at most, three
layers, all slightly overlapping and building
upwards over the top edge (L).

7 Wrap pale aqua ribbon around the edge

of the cake drum and fix it in place with
double-sided tape.

page 78 cakes & sugarcra f t APRIL/MAY 2019 cakesandsugarcraft.com