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LEARN TO MAKE AND DECORATE AMAZING CAKES ISSUE STEP-BY-STEP 60 | SEPTEMBER 2017

ISSUE 60 SEPTEMBER 2017 £4.20

MAKE THIS BACKPACK CAKE!

Easy carving and airbrush techniques

10 Exclusive

TUTORIALS +LEARN STEP-BY-STEP +expert advice

Elegant indian fashion collaboration

Delicious Recipes

W IN! £50 worth

of Renshaw sugarpaste!

Professor Hoot Owl Back to School Art WWW.CAKEMASTERSMAGAZINE.COM Cake Tutorial Cake Tutorial

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ISSUE 60 | SEPTEMBER 2017

L L O O O O C C S ’ S ’ E E K AK CCA

Use the Rainbow Dust Food Art Pen for fine detail.

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As seen on Extreme Cake Makers and Find more inspiration on our social Blue Peter channels 2

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pipe d n a t Melt bow Dus o t Rain r Melts u p Colo ate dri cre ect. eff

ISSUE 60 | SEPTEMBER 2017

Cake Masters Magazine Subscription sign up and queries +44(0) 1442 820580 www.cakemastersmagazine.com Contributors: Molly's Creative Cakes Lisa Jayne Cakes Cake Craft World Cake Effects Darcey Oliver Cake Couture Julie's Cake in a Box Magda's Cakes Tal Tsafrir's Cakes Laura Loukaides Cakes Global Cake Toppers CUPCAKES & DREAMS Portugal Cakedust Jeanne Winslow Cake Design Cakes by Julie Sugar & Spice Gourmandise Gifts Antonio's Kitchen Sweet Delights Cakery Hive Bakery Front Cover Star Beth Townsend, Cake Effects

Editor Rosie Mazumder editor@cakemastersmagazine.com Editorial Team Hanaa Foura Rhona Lavis Laura Loukaides

Advertisements Hanaa Foura hanaa@cakemastersmagazine.com Tel: 0208 432 6051 or 07939 562567

USA Representative - Patty Stovall patty@cakemastersmagazine.com France Representative - Sarah Gough sarah@cakemastersmagazine.com India Representative - Khushi Malani khushi@cakemastersmagazine.com Cake Masters Magazine Awards 4th November 2017 awards@cakemastersmagazine.com

Published by: Cake Masters Limited Head Office: 0208 432 6051 © COPYRIGHT Cake Masters Limited 2016 No part of this magazine nor any supplement may be copied or reproduced, nor stored in a retrieval system by any means without prior specific written authorisation given by the publisher.

Back to School

Issue

Make these cute kids cakes

It’s back to school season and in this issue, expect awesome cakes and exclusive projects from some of the best cake decorators in the industry!

This exciting issue is packed full of fun and innovative cake designs with detailed tips for creating figures, finishes and designs. With a beautifully detailed Book Bag Cake by Beth Townsend from Cake Effects in association with Paasche, to tasty doughnut ice cream treats, there’s lots to learn from this month's tutorials. Tal Tsafrir teaches you how to create figurines with her tutorial and we also have a project on creating a chalkboard effect with the Back to School Art Cake tutorial from Molly’s Creative Cakes.

I absolutely love the recipes we have in store for you to enjoy this month from creating a decadently sinful Irish Cream Pretzel Cake to a healthier and surprisingly delicious Gluten-Free Courgette Cake.

We review the exciting range of Sprinkletti in our cute unicorn cake! The sprinkles in this range are vibrant and beautifully mixed to give your cakes and cupcakes a cute finish - check out our review on page 52. There is also a great masterclass showing you how to use Baking It’s new cake decorating software which allows you to plan and create digital cake sketches with ease.

Lastly, please share your cake creations with me on Facebook and Instagram – I love to see what you make and also select cakes shared with us for our Social Snippets feature.

Happy Caking

Best wishes,

Rosie

Subscribe! from only £35 a year

Find out more at www.cakemastermagazine.com

Editor

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Contents

ISSUE 60 | SEPTEMBER 2017

It’s time for back to school season! Inside this issue are lots of easy to follow kids cake tutorials and cakespiration.

On the Cover

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39

81 81

51 11

30

39

Essential Information Our tutorials are divided into simple steps with an image to accompany part of the process. We have difficulty ratings for the different levels of project. One piping bag is the easiest and four is the most advanced.

All templates for tutorials can be found on our website www.cakemastersmagazine.com If you would like to be featured in

Cake Masters Magazine, join our contributors list to be sent email updates of how you can get involved.

Sign up via our website, under the ‘Contact Us’ tab.

Keep in Touch

Like our Facebook page Facebook.com/CakeMasters

Follow us on Twitter @CakeMasters Follow our boards on Pinterest Pinterest.com/cakemasters Follow us on Instagram @cakemasters Sign up to our email newsletter via our website www.cakemastersmagazine.com

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Features

Every Issue

37 How'd They Do That!? Paint Me a

6 Baking Wish List

Cake, Lisa Jayne Cakes

14 Afternoon Tea Fabulous

42 Holiday Cakes Competition The

Afternoon Teas worldwide

51 Elevenses – Ask the Expert,

winner is revealed!

63 Exclusive Project: Funky Cone Cupcakes with Baked Doughnuts, Cake Craft World

58 Cake Events - Cake events

74 Cake Collaboration Elegant Indian

Competitions, Book and Product Reviews + More!

and things we are looking forward to!

Fashion Collaboration Part 2

77 How'd They Do That!? Back to

92 Social Snippets - Amazing

School Cake Molly’s Creative Cakes

cakes we have spotted online

63

81

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ISSUE 60 | SEPTEMBER 2017

11

43

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WIN 52

Tutorials 17 Pippa The Penguin, 23 30 45 56 67 81

Laura Loukaides Cakes Satchel Cake, Julie’s Cake in a Box Professor Hoot, Darcey Oliver Cake Couture Female Figure, Tal Tsafrir’s Cakes Under the Sea Cupcakes, Hive Bakery Bookworm Apple Wagon Cake, Global Cake Toppers Backpack Cake, Cake Effects

Competitions 52 Spot the difference - Win

a mixed range of Renshaw Ready to Roll Icing worth over £50!

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!

Recipes 11 Irish Cream Pretzel Cake

12 Strawberries and Cream Cake 13 Rainbow & Clouds Meringue Cake Topper

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Baking Wish List

ISSUE 60 | SEPTEMBER 2017

With 29 colours in the range, there is a Renshaw colour for all your birthday, celebration and superhero cakes. £1.80 for 250g Renshawbaking.com

Add some colour and a touch of sparkle to your cakes with Rolkem, widely regarded as the world’s best icing and food dusting colours. Rolkem dusts are made in South Africa using the finest concentrated food colourings and natural pigments and are available in hundreds of colours which can be blended together to create an infinite palette of shades. Their Super range of metallic colours is amazing, containing real gold and silver to create the most realistic high gloss metallic shine ever seen in a 100% edible colouring.

Starting from £1.85 (£2.49 RRP) for a 10ml pot Cake-stuff.com/Rolkem

This kit is the perfect activity for any child who wants to get creative in the kitchen, including all the ingredients, tools and step-by-step guide for making delicious polka dot cookie pops. £16.99 Notonthehighstreet.com

Go back in time with these cool vintage shop scales with a stainless steel removable bowl and a capacity of 10g to 1kg, making them a great and stylish tool for your countertop. £49.95 Dotcomgiftshop.com

Perfect for covering a cake or creating decorative pieces, Satin Ice sugarpaste is preferred by the greatest cake artists in the world for its premium quality, workability and taste. Available in a wide range of colours and sizes for your convenience.

RRP £9.99 Thecakedecoratingcompany.co.uk

Prices correct at point of printing

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ISSUE 60 | SEPTEMBER 2017

This flower bloom bundle by Nifty Nozzles includes a collection of Nifty Flower Bloom Nifty Nozzles Nozzles, Wilton NozzlesBundle and Salted Caramelby Flavoured Icing Sugar (500g) to make your beautiful flower bloom.

This super bundle includes a collection of Nifty Now £14.99 £19.94 Sugarandcrumbs.com Nozzles, Wilton Nozzles and Salted Caramel Flavoured Icing Sugar (500gr) to make your beautiful ower bloom

£14,99

Perfect for kids who love to £19,94

help out in the kitchen, this

personalised ‘Mummy’s Little www.sugarandcrumbs.co.uk

All the way from Canada, Roxy & Rich colourants use super clever, unique micro coating and encapsulation technology to apply and deliver colour and sparkle like you’ve never seen before! All of the Roxy & Rich colourants available on our website are vegetarian and vegan, gluten, nut and dairy-free and 100% edible (even the really sparkly ones!).

All Roxy & Rich colourants are highly pigmented so only a small amount is needed to colour or decorate edible items. For example, to colour sugarpaste with FONDUST®, you’d need a maximum of 3g per 900g of paste.

Food texture and taste are not affected at all by adding Roxy & Rich colourants. All dusts can be used on sugarpaste, royal icing, buttercream, cake mix, macarons, piping gel, isomalt, marzipan and more. £14.99 Thecakedecoratingcompany.co.uk

Helper’ apron is made from organic cotton with adjustable neck straps, long waist ties and handy pockets - great for a growing child. £20 Cottageinthehills.com

With Rainbow Dust Food Art Pens, you get the best of both worlds.

A super fine 0.5mm nib for detail work and a broader 2.5mm nib for bold pattern designs. The free-flowing ink means you only need a light pressure, so you can even draw directly onto finished cake.

RRP from £2.35 Available from all good sugarcraft shops

Saracino’s new natural food flavours can be used in your cakes, bakes and buttercream as well as a marmalade filling.

Prices from £3.50 Fabricake.co.uk

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ISSUE 59 | AUGUST 2017

CAKE`S

NAME CAKE STAC

KER & EDITO

R

CAKE SKET

CHER

Fondant with Emb ossed Lines Lustre Pea

rls

Modern Pipp with Royal ing Icing

Demo Cak

WELCOME TO THE BAKING IT MASTERCLASS

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e, Round 8”

x 4”, Round

4” x 4”

IMAGES

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ISSUE 60 | SEPTEMBER 2017

Irish Cream Pretzel Cake

Serves 12

FOR THE SPONGE: 225g butter, softened, plus extra for greasing 225g soft light brown sugar 4 eggs, at room temperature 225g plain flour 3 tsp baking powder 2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water 2 tbsp Baileys Irish Cream Liqueur FOR THE BAILEYS GANACHE: 150g salted butter, cubed 300g dark chocolate, chopped 200ml double cream 100ml Baileys Irish Cream Liqueur FOR THE DECORATION: 175g bag pretzels 3 x 18cm round cake tins

Preheat the oven to 180°C/160°C fan/gas 4.

Grease the cake tins and line them with baking parchment.

Recipe from Crave: Brilliantly Indulgent Recipes Martha Collison Photography by Laura Edwards Harper Collins 8 £16.99 MAGAZINE

1. Cream the butter and sugar together in a bowl, using a stand mixer fitted with the paddle attachment or an electric hand-held whisk, until pale and fluffy. Beat in the eggs, one at a time, adding 1–2 tablespoons of the flour if the mixture curdles.

2. In a separate bowl, combine the flour and baking powder. Gradually add the dry mixture to the butter and egg mixture, followed by the coffee and the Baileys, until a thick batter forms.

3. Divide the mixture evenly among the tins and use a spatula to smooth the tops. Bake for 20–25 minutes or until the cakes are firm to the touch and a skewer inserted into the centre of each cake comes out clean. Remove from the oven and allow the cakes to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.

4. To make the ganache, place the butter and chocolate in a heatproof bowl over a pan of simmering water. Stir until the mixture is melted and smooth. Remove from the heat and

pour in the double cream and the Baileys, then mix until combined. Place in the fridge and chill for 30 minutes until cool but not set firm.

5. Whip the cooled ganache with an electric hand-held whisk for 2–3 minutes until it turns from dark to pale brown. Use a spatula to scrape down the sides of the bowl to make sure all the ganache is properly whipped.

6. When the sponges are completely cool, assemble the cake. Put a small blob of the ganache on a cake stand or serving plate (use a cake turntable if you have one) and place the first layer of sponge on top of it. Spread the first layer of sponge with a quarter of the ganache using a palette knife, then top with the second layer of sponge. Repeat the process, then cover the whole cake with the remaining ganache. Run the palette knife around the outside of the cake to smooth it over and create a swirl on the top. Push the pretzels into the outside of the cake until the whole cake is covered, allowing them to peek over the top of the cake.

ISSUE 60 | SEPTEMBER 2017 xxxxxxx

Strawberries and Cream Cake

Recipe from Simply Beautiful Homemade Cakes Lindsay Conchar Photography by Lindsay Conchar Page Street Publishing

Serves 12–14

FOR THE CAKE: 1½ cups (310g) sugar ¾ cup (168g) unsalted butter, room temperature ¾ cup (173g) sour cream, room temperature 1 tbsp (15ml) vanilla extract 6 large egg whites, room temperature, divided 2½ cups (325g) all-purpose flour 4 tsp (15g) baking powder ½ tsp salt ¾ cup (180ml) milk, room temperature ¼ cup (60ml) water, room temperature FOR THE CREAM CHEESE FROSTING AND FILLING: 16oz (452g) cream cheese, room temperature 1½ cups (336g) salted butter, room temperature 15½ cups (1.78kg) powdered sugar, divided 2 tsp (10ml) vanilla extract 1½ tbsp (23ml) water or milk, room temperature 1½ cups (204g) chopped fresh strawberries, divided Pink gel icing colour, as needed Burgundy gel icing colour, as needed Piping bags Wilton 789 icing tip Turntable (recommended) Offset spatula Icing smoother Fondant smoother Viva brand paper towels (the smooth, untextured ones) Ateco 808 icing tip (or another large, round tip)

1. Preheat the oven to 350°F (176°C). Line the bottom of two 8” (20cm) cake pans with parchment paper and grease the sides.

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2. In a large mixer bowl, cream the sugar and butter together on medium speed until light in colour and fluffy, 3-4 minutes. Add the sour cream and vanilla extract and mix until combined. Add half of the egg whites and mix until well combined. Add the remaining half of the egg whites and mix until well combined.

Scrape down the sides of the bowl as needed to make sure everything is combined.

3. Combine the flour, baking powder and salt in a medium bowl. Combine the milk and water in a small measuring cup. Add half of the flour mixture to the batter and mix until combined. Add the milk mixture to the batter and mix until combined. Add the remaining half of the flour mixture and mix until smooth.

Scrape down the sides of the bowl as needed to ensure everything is being combined.

4. Divide the batter evenly between the prepared cake pans. Bake the cakes for 30-35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.

5. Remove the cakes from the oven and allow them to cool for 2-3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooling.

6. To make the frosting for the cake, beat the cream cheese and butter together until smooth. Slowly add half of the powdered sugar and mix until smooth. Add the vanilla extract and water or milk and mix until smooth. Add the remaining half of the powdered sugar and mix until smooth. Set aside.

7. To put the cake together, use a large serrated knife to remove the domes from the tops of the cake layers so that they’re flat, then cut each layer in half horizontally so that you have four layers total. Place the first

layer of cake on a serving plate. Pipe a dam around the edge of the cake. Fill the dam with ½ cup (68g) of the strawberries. Spread ¾ cup (213g) of the cream cheese frosting over the top of the strawberries to fill in the gaps and create an even layer on top of the cake. If the strawberries are a little slick and hard to spread the frosting over, you can pipe it over the strawberries, then use your offset spatula to finish spreading it evenly. Repeat this process with the second and third layers of cake, strawberries and frosting, then add the final layer of cake on top.

8. Frost the outside of the cake with a smooth layer of buttercream. Because the top of the cake will be covered with petals, the frosting on top does not need to be as thick as it normally would for a fully frosted cake. About ½ cup (142g) of frosting on top should be enough for a thin layer. Set the cake in the refrigerator to firm up the frosting. It’ll help to have the frosting firm when you do the top of the cake, so that the edges don’t get pressed down by the spatula’s movement for the petals.

9. Colour the remaining frosting with the pink and burgundy gel icing colours to get your desired shade of pink. Add a row of petals along the bottom of the cake, then finish the top of the cake using the petal effect for three rows of petals to create a large flower. Start on the edge of the cake, working your way to the centre with each row.

10. Refrigerate the cake (in an airtight container, if possible) until you are ready to serve. This cake is best served at room temperature and is best eaten within 2-3 days, as the strawberries will begin to spoil after too long.

ISSUE 60 | SEPTEMBER 2017

Rainbow & Clouds Meringue Cake Topper

Makes 1

• 1 batch Meringue (see recipe below) • 1 pre-layered cake, filled and coated • 5 food colouring gels (use pink, yellow, green, blue and purple) • 5 small piping bags • 1 large piping bag fitted with a large round piping nozzle (about 1cm/½”) • Rainbow and cloud template • A little stiff-peak white Royal Icing (see recipe below), for sticking • Cocktail sticks (optional)

Preheat the oven to 120°C (225°F/Gas ½).

Split the meringue into six small bowls and colour five with the food colours. You can use pastel shades, or add more colour if you want the rainbow to be super bright. Trace two rainbows on some baking parchment using the template, then turn over. Line a baking tray with the parchment paper. Place each colour of meringue into the small piping bags.

Snip the ends off the bags, creating a hole of about 5mm (¼”). Place the white meringue for the clouds in the large piping bag, fitted with a large round nozzle. Using the different colours, pipe the rainbow over your template, building up from the bottom to the top. Finish with the puffy clouds in white at the bottom of the rainbow. Pop in the oven and bake for about 30 minutes at 120°C (225°F/Gas ½), then reduce the heat to 90°C (175 °F/Gas ¼) for about 20-30 minutes to fully dry out, but not to colour – you need the white to stay as light as possible. To stick together, use a little stiff royal icing and sandwich the halves together. To stand them on the top of your cake, use a touch of royal icing to secure in place. If you wish, you can place two cocktail sticks behind the rainbow while it is setting. If you are transporting the cake, pop two sticks in front and two behind.

FOR THE ROYAL ICING: • 250g (9oz/2 cups) icing (confectioners’) sugar, plus extra if needed • 1 egg white • Juice of ½ lemon (about 2 tablespoons), plus extra if needed

As a general rule, I calculate quantities based on 1 egg white for every 250g (9oz/2 cups) icing (confectioners’) sugar, plus the juice of half a lemon. It’s not a precise science. This icing will keep for up to a week in a plastic food bag or wrapped pot. When you come to using it, cover it with a clean, damp cloth as you prepare your other ingredients, as it dries out very quickly once exposed to the air. You can also buy ready-made powdered royal icing sugar, to which you just add water.

Put all the ingredients into a bowl and mix together. If you have a stand mixer, use the paddle attachment and mix on a slow speed.

You need to be able to see inside the bowl to check that all the icing sugar has been incorporated, but the mix is still very stiff. If you need a little more liquid, add a dash more lemon juice. If you need a little more sugar to dry the mix, add a handful or so of icing sugar.

You want to achieve a thick, stiff paste that isn’t powdery dry and really holds its shape.

Beat on a slow speed for about 3 minutes to make a smooth icing. Royal icing is one of the handiest mediums for decorating colourful cute cookies with any type of kawaii design you can imagine. It’s great for decorating your bakes and cakes too, and is easy to draw with.

It’s easy to make, and you can also buy royal icing powder in the supermarket – you just need to add water. The most important thing is to get the consistency right, as this will make decorating much easier.

Stiff Peak When you make your original batch of royal icing, it should be firm enough so that when you lift a spoon up from the mixture you get a stiff ‘peak’. It should look spiky and rigid – almost dry. This means that whatever design

Recipe from Kawaii Cakes: Adorable & Cute Japanese-Inspired Cakes & Treats Julia Sear Photography by Jacqui Melville Hardie Grant £9.99

you pipe will hold its shape. It can be used to stick decorations onto cakes, secure cakes to their iced drums or hold cake tiers together.

It sets very hard, so can hold the weight of a large decoration, for example a large cookie.

When colouring royal icing, use paste or gel food colourings rather than liquid ones. These will not change the consistency of your icing too much. Bear in mind that if you are adding a lot of colour it will make the icing wetter.

FOR THE MERINGUE: • 75g (2½oz/ 2/3 cups) icing (confectioners’) sugar • 75g (2½oz/ 1/3 cup) white caster (super fine) sugar • 3 medium free-range egg whites (at room temperature) • Pinch of salt

Preheat the oven to 120°C (225°F/Gas ½) and line a baking tray with parchment paper.

If you’re using a template, trace any shapes onto the paper first and turn it over. Place the sugars in a bowl and stir with a spoon or whisk to combine. Whisk the egg whites and salt in a completely clean and grease-free bowl until you reach stiff-peak consistency. Add one-third of the sugar and mix thoroughly with an electric whisk on a fast speed for about 30 seconds. Repeat with two further additions of the sugar until you have a stiff and glossy mixture. Use as required in the recipe.

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ISSUE 60 | SEPTEMBER 2017

The most fabulously themed afternoon teas…

Travel - Taste - Try

A LOWDOWN ON THE MOST FABULOUS AFTERNOON TEAS ACROSS THE GLOBE

In the world of afternoon tea, it’s hard to stand out from the crowd. Traditional afternoon tea (AT) consists of a variety of finger sandwiches, followed by scones with clotted cream and jam, and finished off with a sweet course of dainty pâtisserie and/or cakes. There is absolutely nothing wrong with tradition, but I do personally begrudge paying top dollar for an underwhelming AT. You know that moment of disappointment when you say to yourself, “Could’ve had a Nando’s.” – Yup, I know Rosie and I have had a few of those thoughts after some of the ATs we’ve shared. But the point of this article is never to name and shame, but to give props to some of the best ATs around. This time, I’m sharing the best themed afternoon tea offerings I was lucky enough to indulge in this summer, in Hong Kong and London.

First stop – Hong Kong. Now strictly speaking, dim sum is not really afternoon tea, but it can (and should!) be! There’s tea, there’s savouries, there’s sweets – what more could you want? And then 12

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imagine that all in HELLO KITTY theme!

The inner child in me still squeals inside whenever I see any Hello Kitty themed food, so imagine an entire restaurant serving all things Hello Kitty… Hello Kitty Chinese Cuisine (Lee Loy Mansion, Canton Rd, Yau Ma Tei, Hong Kong) offers everything from Kitty fried rice to Kitty curry, and every adorable Kitty dim sum treat in between! I met the restaurant owner, Maurice, who treated me to one of the special ‘head-sized’ birthday buns.

Inside, this glorious bun contains three smaller buns filled with various sweet fillings such as vanilla custard. The char siu bao was one of my fave dishes – just check out those super-sweet Kitty faces!

They even serve mini Kitty custard tartlets and their version of Kitty hog dogs. My work schedule in Hong Kong had prevented me from visiting this gem of a restaurant in previous years, so this time, I made it a point to make the time to visit here, and I’m sure glad I did. If you’re ever in Hong Kong (the Kowloon side), I highly recommend enjoying an afternoon tea (or lunch or dinner) at

Jen Rolfe from Jen’s Just Desserts

ISSUE 60 | SEPTEMBER 2017

Hello Kitty Chinese Cuisine; you won’t be disappointed, it’s a Hello Kitty fest and feast! Ps. Whilst you’re in Kowloon, check out i Cremeria at the mall in Harbour City and nab yourself one of these blingy gold soft serve ice creams!

Next stop – London. A couple of my Canadian girlfriends came to visit London this summer and invited me to join them for AT, but only if I picked it.

The last time Jackie and Judy came to visit, we enjoyed a traditional AT, so I really wanted to choose a place that had a bit of a ‘wow factor’, but that wasn’t too packed or touristy as we hadn’t seen each other in a few years and wanted a lovely place to sit and catch up. I had been to The Berkeley Hotel’s Prêt-à-Portea AT a few years ago and remembered what a fun experience it was. I saw the new spring/summer 2017 menu and booked on the spot, and I’m so glad I did. I love when ATs evolve and improve through the years, and the Prêt-à-Portea offering certainly has. Just look at the presentation of the savoury courses. Yes, I said courses. Not only did they serve traditional finger sandwiches, but they also included some gorgeous amusebouche appetisers – the tomato macaron was truly inspired. I really did not miss the scone course at all! Certainly the outstanding fashion inspired pâtisserie course (all served on a stunning cake stand) would be worth the cost of this AT in itself, with each beautiful pastry almost too pretty to eat. I’ve included The Berkeley’s own descriptions below.

I can’t wait to see next season’s Prêt-àPortea.

Photography: Jen’s Just Desserts

Gucci’s pink candyfloss summer berry sable Breton jumper in a rhubarb mousse, accentuated with a golden sugar bow.

Ralph & Russo pain de Gênes dress cake with velvet lavender cremeux and beriolette jelly, romantically topped with a showstopper sugar frill.

Stella McCartney’s brilliantly British chocolate and vanilla Battenberg cake inspired by her chequerboard summer pumps.

Emilio Pucci’s playful colour-blocked jumpsuit reimagined as a caramelised pineapple compote with coconut jelly and strawberry bavarois, crowned with a psychedelic chocolate wave.

Charlotte Olympia’s high-kicking ‘Chiquita’ banana pump biscuits to channel your inner Carmen Miranda.

Dolce & Gabbana’s hazelnut daquoise pasta-print midi dress with praline croquant and Gianduja chocolate mousse, finished with a fun farfalle Mulberry’s ‘it’ Pembroke bag in a Valrhona ivoire chocolate-glazed cake, inspired by British collegiate stripes.

Balenciaga’s new perspective on street style, recreated as a raspberry bavarois and blueberry compote, topped with a kinky, slinky pointed stiletto biscuit.

Miu Miu’s retro bikini lime biscuit – the must-have swimwear making a splash on the seaside this summer season.

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ISSUE 60 | SEPTEMBER 2017

SPONSOR SPOTLIGHT Rainbow Dust Colours has been manufacturing and supplying high-quality cake decorating materials since 2008. Born out of the frustration over poor service in the industry, Rainbow Dust has become the one of the UK’s favourite brands of sugarcraft M always been products. Its aim has to offer high-quality products and world class service. As part of the Real Good Food group, the Rainbow Dust range is manufactured and packed in an accredited food factory in Preston, Lancashire which is expected to be BRC accredited within the next few months.

The Rainbow Dust industry-leading range has more than 420 products including dusts, lustres, glitters, gels, paints, pens, jewels, sprinkles and confetti. Rainbow Dust have everything needed for cake artists, from novices to professionals, to bring cakes and confectionery to life with colour.

With a full re-brand in progress, there is an exciting future for Rainbow Dust as they continue to release innovative new products that will capture the imagination of cake artists, whilst continuing to focus on the values which helped build Rainbow Dust into the successful company it is today.

For more information, visit: www.rainbowdust.co.uk

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Rainbow Dust Colours believes excellent retailing is at the heart of our success. We are therefore delighted to sponsor the Best Retailer Award at Cake International.

Neil Davey, Managing Director MAGAZINE

Pippa the Penguin

By Laura Loukaides, Laura Loukaides Cakes

ISSUE 60 | SEPTEMBER 2017

Difficulty Rating

Equipment Required • 2 6x3” round cakes • 5.5” half sphere/dome cake • 10” cake drum • Buttercream or ganache • Renshaw Ready to Roll Icing: Jet Black, White, Yellow • Renshaw Dahlia Black Flower and Modelling Paste • Rainbow Dust Tylo Powder • Rainbow Dust Edible Glue • Rainbow Dust Cake Decorators Glaze

• Brown gel colour • Cocktail sticks • Various knives • Ball tool, large and small • 9mm icing tip • Dresden tool • Rolling pin, large and small • Various paintbrushes • Airbrush (optional) • Black and pink airbrush paints (optional)

Materials provided by Renshaw UK

Laura Loukaides is a self-taught, multi Gold award-winning cake artist from Hertfordshire, UK. She made her first cake in 2012 for her 19th birthday and hasn’t looked back since! Laura’s realistically sculpted cakes and tutorials have been featured in many international newspapers, magazines and blogs including Cake Masters Magazine, Cake Style and Daily Mail Online.

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ISSUE 60 | SEPTEMBER 2017

Step 1.

Lightly brush the 10” cake drum with water and cover in a layer of white icing.

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9a

9b

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Step 2.

Using the large ball tool, mark curved lines in the icing to create the effect of smooth snow. Once you’re happy with the pattern, set aside to dry.

Step 3.

Fill and layer the cakes and stack as shown.

Step 4.

For the first stage of carving, begin by rounding the cakes together as shown.

Step 5.

Make small V cuts where you would like the penguin’s neck to be. Be careful not to cut too deep or the cake can become unstable.

Step 6.

Starting from the base of the neck, carve down to form the shape of the body. You want this section to be quite wide so the cake has a good sturdy base. Once you’re happy with the shape, form the head.

Step 7.

Coat the entire cake in a layer of frosting.

Step 8.

Cover the cake in a layer of black icing.

Steps 9a & b.

Using the 9mm tip, create a fluffy texture all over the cake by twisting into the icing.

Don’t worry about texturing the front as this will be covered later.

Step 10.

Once the cake is textured, carefully transfer to the covered cake drum.

Step 11.

Lightly brush the front of the cake in a layer of edible glue. Be sure not to brush too much as you don’t want it to show over the area where the penguin’s white fur will sit.

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Step 12.

Roll out some white icing and freehand the shape for the penguin’s white fur.

Apply to the cake as shown. If any areas are pulling away, carefully peel back the area and brush more edible glue.

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Step 13.

Using the 9mm icing tip, create a fluffy texture.

Step 14.

Using the small ball tool, make two eye sockets.

Step 15.

Roll two small balls from black icing and apply to the eye sockets with edible glue. Roll two thin eyelashes and apply to the corner of each eye.

Step 16.

Roll two small flippers from black icing and texture with the 9mm icing tip.

Step 17.

Brush the top half of the flippers with edible glue and attach to the sides.

Blend the top seam into the cake by texturing with the 9mm icing tip. To create some movement, carefully lift the bottom of the flippers as shown.

Step 18.

Form the beak and feet from three flattened balls of yellow Icing. Use the dresden tool to mark the shape of the penguin’s toes.

Steps 19a & b.

Attach the feet and beak to the cake using edible glue as shown.

Steps 20a & b.

Take a small portion of black icing and add a small amount of tylo powder to strengthen.

Form a small bow tie by first rolling a long rectangle, then folding and pinching each outer edge into the centre.

Cut away the excess and finish by adding a thin band around the middle.

Apply to the cake with edible glue.

Step 21.

Using black paste, form the top hat.

Roll a thick cylinder and pinch the top edge to refine the shape.

Add a band around the bottom and roll out a circle slightly larger than the base of the top section.

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ISSUE 60 | SEPTEMBER 2017

Steps 22a-c.

Push 3-4 cocktail sticks into the top of the penguin’s head. These will help keep the hat in place.

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Place the circle in the centre, brush with a little edible glue and add the top.

Place some small pieces of kitchen paper under the edge of the hat to form the shape. Allow to dry for around 20 minutes, or longer if needed.

Step 23.

Brush over the eyes, top hat and bow tie with glaze to create a shiny satin effect.

Steps 24a & b.

To finish the cake, form the shape of a dancing cane from a rope of light brown icing and apply to the cake drum with edible glue.

As an optional but effective finish to the cake, airbrush some shading with black airbrush paint and some rosy cheeks with pink airbrush paint.

For more information about Laura and her work, visit: www.lauraloukaidescakes.co.uk

Materials provided by Renshaw UK

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ISSUE 60 | SEPTEMBER 2017

Create this display!

Use our Natural Flavoured Icing Sugar and Nifty Nozzles The original & only genuine Russian piping tips

£14,99 £19,94

www.sugarandcrumbs.co.uk

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SPONSOR SPOTLIGHT Renshaw are the UK’s largest manufacturer and supplier of sugarpaste and marzipan and operate across Wholesale, Foodservice, Retail and Manufacturing markets as well as exporting to over 40 countries worldwide.

The company operates from Liverpool, and employ 350 people. Renshaw has a strong reputation for quality, consistency and innovation stretching back nearly 120 years to 1898 when JF Renshaw was first established.

Marzipan was one of the first products made, and behind sugar paste is still one of the biggest sellers today, with Renshaw being granted the Royal warrant in 1950.

Renshaw are proud to announce that exciting new products will be unveiled at Cake International show in November.

For more information visit: www.renshawbaking.com

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ISSUE 60 | SEPTEMBER 2017

Learn to created this leather detailing

Realistic wood effect board design

Satchel Bag Tutorial

Satchel Cake ISSUE 60 | SEPTEMBER 2017

By Julie Rogerson, Julie’s Cake in a Box

Julie has enjoyed baking her whole life, from helping her mum as a small child and then baking with her three children, although she only started decorating cakes around five years ago. Julie started her business four years ago, when family and friends persuaded her that this should be more than just a hobby! She has won Silver and Gold at Cake International (Silver in November 2016 and Gold in March 2017) and is already planning her entry for November this year! Julie specialises mostly in novelty styled cakes and loves making cakes which look like real objects, although she does love to try elegant cakes too! She is based in Beverley, which is a market town in East Yorkshire, England.

Difficulty Rating

Equipment Required • 8x10” rectangular cake • Buttercream for filling and crumb coating • 16” square cake board • 8x10” cake card • White sugarpaste • Blue sugarpaste • White flower paste • Black flower paste • Gel colours: brown, yellow, grey, orange • Silver petal dust • Vodka • Tylose powder • Edible glue • Edible glaze spray • White vegetable fat • Large and small rolling pins

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• Smoother • Dresden tool • Ruler • Stitching tool • Sharp knife • Pizza cutter • Small sharp scissors • Large flat paintbrush • Small flat paintbrush • Sugar extruder • Circle cutter • Small square cutter • Aluminium foil • Katy Sue Zip mould • Marvellous Molds Goosebumps impression mat

MAGAZINE

ISSUE 60 | SEPTEMBER 2017

Decorating the Cake Board: Steps 1a-c.

Cover the 16” cake board with white sugarpaste. Using the ruler and dresden tool, mark horizontal lines 4” apart.

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Use a piece of scrunched up aluminium foil to make distress marks, pressing down lightly. Add small lines and knots with the dresden tool for a wooden floorboard effect.

Steps 2a-c.

Dilute grey gel with a little vodka and use the small paintbrush to paint the indentations between the floorboards as well as the knots and smaller indentations.

Dilute further with more vodka and using the large paintbrush, paint over the entire surface of the board with long strokes to give a white washed effect.

Once dry, spray the board with two light coats of the glaze spray.

2b

Cutting, Stacking and Crumb Coating the Cake:

3b

Steps 3a & b.

Torte and fill the 8x10” cake with buttercream.

Trim the top of the cake to leave a raised area for the front pocket.

Carve into the sides at an angle to create the shape of the satchel.

Soften the corners to give a rounded effect.

Step 4.

Crumb coat with buttercream and chill until firm.

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ISSUE 60 | SEPTEMBER 2017

Icing the Cake: Steps 5a-d.

Cover the sides of the cake first. Roll out a strip of blue sugarpaste and emboss with the impression mat to give a leather effect.

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Attach to the cake, trimming the excess from the top.

Use the dresden tool to mark the crease lines and make stitching lines along the top and bottom with the stitching tool.

Steps 6a-c.

Continue to cover the cake in panels working upwards, using the dresden tool to mark creases and the stitching tool to mark stitch lines until the whole cake is covered.

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Step 7.

Transfer the cake to the covered board, attaching with a little sugarpaste mixed with water to make a paste.

Satchel Details: Steps 8a-c.

For all of the satchel details, mix a little tylose powder with the blue sugarpaste to strengthen.

To make the card holder on the front pocket, cut a small rectangle of blue paste, emboss and paint with the spray glaze. Use a few coats until it is very shiny.

Cut a slightly larger rectangle, cutting out the centre to fit over the top of the glazed paste.

Attach to the front pocket of the satchel, using a small piece of kitchen paper to raise the top edge slightly to look as if it is open.

Step 9.

To make the handle, cut out a long thin strip of blue paste. Use the stitching tool to mark all the way around the handle.

Leave the handle to dry over a piece of folded kitchen paper until it holds its shape.

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ISSUE 60 | SEPTEMBER 2017

Step 10.

To make the satchel flap, measure the size needed (the height of the back of the satchel, plus the length you require it to come down the bag) and cut a piece of blue paste to the correct size.

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Steps 12a & b.

Attach the buckles and side strap buckles to the cake with edible glue.

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Attach the handle to the cake with edible glue, supporting underneath with kitchen paper until the glue dries.

12b

Emboss and mark around the edge with the stitching tool. Attach to the cake using pieces of kitchen paper to support the edges until dry.

Steps 11a-d.

To make the buckles and side strap fittings, cut out the individual pieces required for each item from blue paste and grey flower paste, using a circle cutter to round off any edges.

Roll a thin sausage of grey flower paste and shape into a D shape, joining together with a little edible glue.

Dust all of the grey pieces with silver petal dust to give a metallic look.

Assemble the pieces together and allow to dry.

Pencil Case: Steps 13a & b.

Colour white sugarpaste with orange gel colour and add a little tylose powder. Roll half into a long fat sausage and shape with your hands into a pencil case shape so that it is narrower at the top. Roll out the other half into a rectangle, emboss and turn over so the embossed pattern is underneath. Place the pencil case shape on top, paint some edible glue onto the paste and cover the pencil case, trimming to size so that it meets at the top.

Step 14.

Use the zip mould to create a zip with the orange and blue sugarpaste. Roll a small amount of black sugarpaste and attach to the top edge of the pencil case where the open zip will be.

Attach the zip to the top of the pencil case and trim any excess with the small sharp scissors.

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Steps 15a & b.

Use the sugar extruder and blue sugarpaste softened with white vegetable fat to make long pieces of piping. Attach to the pencil case with a little edible glue.

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ISSUE 60 | SEPTEMBER 2017

Pencil: Step 16.

To make the pencil, colour some white flower paste yellow, very pale brown, grey and orange. Roll a long thin sausage of yellow, a small cone of pale brown and small pieces of grey and orange as shown. Dust the grey piece with silver petal dust and stick all the pieces together with edible glue. Add a tiny piece of black flower paste for the point of the pencil.

To Finish: Step 17.

Attach the pencil case and the pencil to the board with edible glue. Spray the satchel and the pencil case lightly with the edible glaze to give a slight sheen. Attach black ribbon to the edge of the board.

For more information about Julie and her work, visit: www.juliescakeinabox.co.uk

Photography by Mark Wilde

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#lovesatinice WINNER!

Felicity & Krystle

Juniper Cakery | Kingston Upon Hull, UK www.junipercakery.co.uk

FOR YOUR CHANCE TO WIN: Tag a photo of your Satin Ice work and you may be featured in an upcoming CM magazine ad! For terms & conditions or to view the gallery visit: www.satinice.com/showsomelove

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Learn to colour with an airbrush

Create books!

Professor Hoot Tutorial

ISSUE 60 | SEPTEMBER 2017

Professor Hoot

By Zoë Burmester, Darcey Oliver Cake Couture

Zoë is a multi-award-winning cake artist and sugarcraft tutor based in the UK. Formerly a film and TV set decorator and an avid baker since childhood, she has now transferred her creative canvas from film sets to cakes. Known for her playful edible sculptures and storytelling visuals, Zoë’s work is featured regularly in print, online and also on TV. As well as teaching, Zoë owns Darcey Oliver Cake Couture which offers bespoke cakes for private and public events.

Difficulty Rating

Equipment Required • 6x7” 3” high rectangular cake • 6x9” 2” high rectangular cake • 5” round 4” high cake • 4” round 3” high cake • Buttercream to fill the cakes • 1kg ganache • 150g Rice Krispies Treats • 500g black sugarpaste • 1.3kg White THE SUGAR PASTE™ • 400g Ivory THE SUGAR PASTE™ • 500g 50:50 mix modelling chocolate and white sugarpaste • Magic Colours Pro gel colours: Turquoise, Green, Terracotta, Orangina • Magic Colours petal dusts: Lemon Yellow, Chocolate, Snow White • Magic Colours metallic airbrush colours: Turquoise, LemonGrass • Magic Colours airbrush colours: Green, Yellow, Red, Chestnut, Chocolate • Sugarflair Superwhite edible dust • Vegetable fat (such as Trex) • Edible glue • Cornflour for dusting • Alcohol or rejuvenator spirit

• Shell & Shine glaze spray (optional) • Royal icing • Cake cards: 6x7”, 6x9”, 4” round • 14” square cake drum • Coordinating ribbon for cake board • Spare drums/acrylic sheet • Self-healing cutting mat • Scalpel • Ruler • Cake smoother • Rolling pins (large and small) • Blade tool • Artists palette • Assorted brushes (food use only) • Cake smoother • Flexi smoother • Mini letter cutters and/or alphabet Tappits • Airbrush machine • Innovative Sugarworks Sugar Shapers: Trip Tip, Pointed Tip • 20 gauge florist wire • Brown florist tape • Circle cutters (three sizes) • Small leaf cutter • Large bubble straws

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ISSUE 60 | SEPTEMBER 2017

Preparing the Cakes & Boards Step 1.

Slice the two rectangular cakes in half and fix to cake cards with buttercream. Fill them with buttercream.

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Step 2.

Cut and layer the 5” cake and fill with buttercream. Place the cake card on top centrally and secure in place with buttercream. Use this as a guide to carve the cake to create a round body shape. You are working upside down so bear this in mind as you carve.

Step 3.

Turn the cake the right way around and insert a bubble straw into the cake. Take the 4” cake, cut and layer with buttercream and carve a gentle curve at the top and bottom of the cake.

Step 4.

Place on top of the body, securing in place with buttercream. Remember to cut down the straw if necessary as it doesn’t want to go through the top of the head.

Step 5.

Use Rice Krispies Treats to mould the top of the head and pinch out two ear shapes.

Step 6.

Cover the three cakes in ganache and leave to set until hard. Also cover the cake board in black fondant, wrap a coordinating ribbon around the side and leave to one side to dry. Save any excess back fondant to use for later.

Book Pages Step 7.

Take one of the rectangular cakes and brush the edges only with a little water.

Roll out the ivory sugarpaste and cut a strip that will cover three sides of the cake to the correct height. Roll it up carefully on the small rolling pin.

Step 8.

Carefully unroll it along three edges of the cake.

Step 9.

Use the cake smoother to press the ivory fondant and smooth it in place.

Step 10.

Using the ruler or sharp edge, start to create pages by pressing in lines working from the top of the sugarpaste down.

Repeat on the two shorter sides.

Step 11.

Use the blade tool or similar to create extra definition in the corners to really define the pages.

Step 12.

Mix a little brown, yellow and white dust together.

Step 13.

Brush this colour mix into the creases between the pages and at the corners of the book. This will add definition and help ‘age’ the pages slightly. Repeat Steps 7-13 for the other book.

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ISSUE 60 | SEPTEMBER 2017

Book Covers Step 14.

Take approximately 800g of white sugarpaste, colour half turquoise and the other half green. Wrap the turquoise paste up and take the larger flatter book. Roll out the green paste and cut out a rectangle that is slightly larger than the top and back spine of the book. Brush the top and spine of the cake with a little water and place the sugarpaste on top.

Step 15.

Use a smoother to polish the sugarpaste at the top and sides. Place a smooth board or acrylic sheet on top of the cake and gently turn it upside down so you are looking at the base of the cake.

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Step 16.

Use the scalpel and ruler to trim the edges of the green sugarpaste, making sure you leave an even trim running all the way around the edge to form the lip of the book.

Step 17.

Carefully turn the book the right way up onto a spare board. Use a sharp edge (I used card) to press in an indentation on the top left side of the book, as if to form the crease of the spine binding.

Step 18.

Roll out another length of green paste and attach to the long edge of the cake at the base with a little edible glue. Take the ruler and scalpel and cut the trim to the same depth as previously. Repeat on the short sides using the heat of your finger to smooth the joins.

Step 19.

Repeat Steps 14-18 with the other book and turquoise sugarpaste. Use the airbrush with a matching colour to create a little definition down the crease of the book and at the edges. I used metallic turquoise for the blue book and metallic lemongrass for the green. Leave to dry.

Step 20.

Take the excess ivory paste from the pages and knead in a little tylose powder. Roll out on a well cornfloured mat and use the mini letter cutters or Tappits to cut out the name of your book. Repeat with the leftover black fondant. I used two different style cutters for the two titles. Leave the letters to harden slightly.

Step 21.

Brush the backs of the letters with a little vegetable fat (Trex) and place along the spine of the book. Use a guide or ruler to help you keep the letters in a straight line.

Repeat on the other book and leave to one side.

Chalk & Apple Step 22.

For the chalk, take approximately 30g of white sugarpaste, roll into a log and cut into equal chalk sized lengths. I also coloured a bit more fondant in assorted colours and made coloured chalk. You need about six pieces in total. Leave to fully dry (preferably overnight).

Step 23.

Once the chalk is dry, you can tear one or two pieces in half and use the scalpel to chisel the tips slightly to give the effect of used chalk.

Step 24.

Take approximately 120g of the sugarpaste/modelling chocolate mix (I mix the two to be able to colour with regular airbrush colours). Roll into a small ball and taper the bottom slightly to create an apple shape.

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ISSUE 60 | SEPTEMBER 2017

Step 25.

Use a pointed silicone tool to create a hole in the top for the stalk and use the sides of the tool to create a bumpy indentation.

Repeat for the bottom of the apple but to a lesser degree. Leave overnight on a curved former to fully harden, making sure it doesn’t squash itself out of shape.

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Step 26.

Once the apple is fully hard, you can airbrush it. Start with mixing a little yellow into green and airbrush the apple in this colour.

Step 27.

Once dry, apply a layer of red airbrush colour, trying to keep one section green to show the apple ripening. Build up the red until you are happy with the depth of colour, but try and keep some areas paler to make the colouration more realistic.

Step 28.

For the stalk, take a short piece of 20 gauge florist wire and bend over in a loop.

Step 29.

Take some brown florist tape and wrap tightly around the wire, building up more layers at the top of the stalk. Dip the bottom of the stalk into edible glue, insert into the apple and leave to dry. For extra shine on the apple, you can also spray edible glaze spray over it (optional).

Modelling Professor Hoot Step 30.

Colour 500g of white sugarpaste to a pale brown using terracotta gel paste. Brush the owl cake with a little water and cover in the paste. You may find this easier in two sections rather than one whole piece.

Use the flexi smoother and your fingers to polish the sugarpaste.

Step 31.

Colour the remaining sugarpaste/modelling chocolate mix in the same pale terracotta colour. (I mix the two mediums as it gives me a longer working time and allows me to use normal airbrush colours.) Take a ball of approximately 60g, roll into a log and create a shallow V shape.

Step 32.

Press this onto the front of the owl’s head and use your fingers to smooth it in place.

Next, take the Trip Tip Sugar Shaper and use strokes to texture the paste like ruffled feathers, thinning out towards the ends.

Make sure the two ends are pointing up to accentuate the owl’s ears.

Step 33.

Roll little logs of paste and attach to the sides of the owl’s head with your fingers.

Step 34.

Use a tool and your fingers to feather out the paste as before.

Step 35.

Cut out two circles from ivory sugarpaste and attach for the owl’s eyes with a little water.

Step 36.

Use the heat of your finger to smooth the edges of the circles.

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Step 37.

Colour a little ivory sugarpaste orange and cut out two smaller circles to create the iris. Attach to the inner part of the ivory circles with a little water.

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Step 38.

Roll a log of chocolate paste approximately 25g. Taper and curve to make a rough eyebrow shape and attach above the eye, ensuring you cover the top of the ivory circle.

Step 39.

Use a tool to texture the feathers as before, making sure the eyebrow arcs down to cover the top of the orange circle and flicks up at the ends. Repeat for the other eye.

Step 40.

Roll a small ball of chocolate sugarpaste into a teardrop shape.

Step 41.

Attach between the eyes for the beak and use a Pointed Tip Sugar Shaper or cocktail stick to create two small nostrils. Cut two small circles of black fondant and place in position on the eyes for the pupils.

Step 42.

Roll out some more chocolate paste mix and cut out 14 small leaf shapes using the leaf cutter or cutting wheel.

Step 43.

Attach the leaf feathers in rows starting with a single feather on the chest of the owl. Use a dab of water if required and alternate and overlap the feathers increasing the amount in each row. Finish at four rows with six overlapping feathers.

Step 44.

Use your Trip Tip Sugar Shaper to texture the feathers with little lines.

Step 45.

Add extra pieces of chocolate paste down the sides of the face to reach the top of the body and feather as before.

Step 46.

Take 80g of chocolate paste and shape into a wing - think of a chicken breast shape.

Repeat for the other side and blend into the sides of the owl’s body.

Step 47.

Use the Pointed Tip Sugar Shaper to create waves and lines on the wings.

Step 48.

Shape a large triangle piece of chocolate paste and attach down the back of the owl.

Use your fingers and the Sugar Shapers to blend and texture as for the rest of the owl.

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ISSUE 60 | SEPTEMBER 2017

Step 49.

For the feet, roll three little logs and point them at one end. Press them all together at one end to form a claw. Repeat for the other foot.

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Step 50.

Place them up against the owl’s body but do not attach them yet. Use the Sugar Shapers to create lines across the claws.

Colouring the Owl Step 51.

Mix a couple of drops of yellow into the orange airbrush colour and lightly airbrush the owl. Concentrate more colour onto the beak, claws and head feathers. Try to leave the eyes uncoloured.

Step 52.

Build up the next layer of colour using chestnut brown. Add more colour at the tips and ears, down the back, on the eyebrows, the tops of the wings and on the beak. Carefully add some shadow under the eyebrow at the top of the eyeball to create some depth.

Step 53.

Finally, accent with the chocolate brown colour, featuring the eyebrows, tips of the ears and bottom of the feathered chest area. I also added in some dark brown spotting on the wings and down the back of the owl. Once you are happy with the colouring, leave to one side to fully dry.

Painting the Chalkboard Step 54.

Tip some superwhite dust into a bowl and load up a large powder brush with the dust. Lightly brush over the pre-prepared black cake board to create a random chalk dust effect.

Step 55.

Place the larger of the books in place at an angle on the board, allowing for space at the front to write your chalk message.

Once you are happy with its position, secure in place with royal icing.

Step 56.

Mix up superwhite dust with alcohol to create a white paint. Using a very fine paintbrush, lightly sketch out the message you want to write.

Step 57.

Go over this more heavily and add a little drawing if you wish.

Assembling the Cake Step 58.

Insert three bubble straws into the cake roughly under where the top cake will sit.

Cut down to size.

Step 59.

Place the blue cake on top at an angle and with the pages facing the front, secure in place with royal icing. Measure roughly where the base of the owl will sit, insert three more straws and cut them all down to size.

Step 60.

Attach the owl in place with royal icing under the board.

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Step 61.

Arrange the pieces of chalk as you wish and secure in place with edible glue.

Step 62.

Place the apple in position on the top of the green book and secure in place with edible glue.

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For more information about Zoe and her work, visit: www.darceyoliver.co.uk

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CAKE by Monia Cuomo · Barbara Borghi · Serena Marzollo · Manuela Taddeo

ISSUE 60 | SEPTEMBER 2017

Why all best Cake Designers love Saracino Pasta Model?

Gluten Free No Hydrogenated fats Ultra fine Cocoa butter It quickly dries Perfect for modelling · flowers laces and other 3D decorations Available in white and 13 different colours 36

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How’d They Do That?!

Amazing cakes demystified!

Paint Me a Cake

By Lisa Elliott, Lisa Jayne Cakes

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ISSUE 60 | SEPTEMBER 2017

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Paintbrush

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Step 1. Take 150g of modelling chocolate and mix it with 40g of white sugarpaste. Don’t mix it fully, you want a marbled effect. Take about 50g of marbled chocolate and roll into a long sausage, making it gradually thinner at one end.

This should be about 25cm long.

Paint Palette

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Step 3. Take about 10g of yellow sugarpaste and mould around the skewer at the thin end of the

paintbrush.

Step 4. Push the paintbrush into the cake at a slight diagonal angle.

Using the dresden tool, indent small lines in the paintbrush head to make it look like the bristles.

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Step 1. Using the remainder of the marbled chocolate, roll out to about 6mm thick and cut into the shape of an artist’s paint palette (kidney shaped). Using a circle cutter, cut a hole on one side of the palette.

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Step 2. Insert a skewer carefully down the middle, starting at the thin end and twisting as you go.

Leave it to dry.

and on the base of the palette, make two small holes. Leave to dry.

Step 2. Using small amounts of coloured sugarpaste, roll small circles and place on the palette. Using a small ball tool, create a swirl effect on each colour.

Step 4. Once the palette is completely set (overnight is best), place against the back of the cake and find the best position for it. Once happy, mark with edible pen where the holes are on the palette on the cake. Using the cake pop sticks, push about 1.5” into the cake and create the holes that the palette sticks can push into.

Step 3. Once you’re happy with the colours, take two cake pop sticks

Step 5. Line up the sticks that are in the palette to the holes on the

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cake. Place a small amount of royal icing around the area where the palette will attach to the cake. Push the palette sticks in and push the palette against the icing. Leave to set. Using craft cutters, cut the sticks at the back of the palette, there should only be 2mm sticking out. Take a few very small balls of the marbled modelling chocolate and cover the two sticks at the back of the palette. To hide them even more, I added some extra balls around the palette to act as feet.

ISSUE 60 | SEPTEMBER 2017

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Step 1. Take black modelling paste, roll out to about 3mm and cut into a rectangle. This will be the chalkboard so measure it against the cake to ensure you have the right size.

Step 2. Place on the front of the cake, as straight as you can!

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Chalkboard

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Step 3. Using the remaining marbled modelling chocolate, roll out thinly and cut into strips to create the wooden edges of the chalkboard.

Step 4. Once all four sides of the chalkboard have their frame, using the dresden tool, indent lines to create a wood effect.

Step 5. Using a thin paintbrush (I used a size 1) and edible white paint, paint on the words ‘Welcome Back’. If you’re not confident doing this, practice first.

I’d suggest first on paper and then on some rolled out black sugarpaste until you get the look you’re happy with.

For more information about Lisa and her work, visit: www.facebook.com/lisajaynecakes.co.uk www.lisajaynecakes.co.uk

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ISSUE 60 | SEPTEMBER 2017

Holiday IN ASSOCIATION WITH

Our Winner!

Geetha Apithay, Silva Frosted Creations

We asked you to send in your sweet treat creations from cakes, cookies and cupcakes that showcase the bright and festive holiday season. There were a range of unique and beautiful entries making it really hard to choose from! From different styles, to different levels of cake decorating we loved seeing all of the entries. It was quite difficult for Renshaw Academy and Rosie, Ediotr of Cake Masters Magazine, to decide on the top four and overall winner. We are proud to choose this beautiful cake full of a range of techinques and unique designs by Geetha of Silva Frosted Creations. Thank you to everyone who submitted a cake!

Congratulations to our winner, Geetha Apithay of Silva Frosted Creations and the four runners up.

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ISSUE 60 | SEPTEMBER 2017

Competition

Julie’s Cake In A Box

Lizzie Bizzie Cakes

Kay Agustus

HotCakes by Tara

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Learn to create these figurines with a brand new mould!

Female Figure Tutorial

ISSUE 60 | SEPTEMBER 2017

Female Figure

By Tal Tsafrir, Tal Tsafrir’s Cakes

In Association with Difficulty Rating

Equipment Required • Female body complete silicone mold kit by Tal Tsafrir • Set of basic cuttings for the woman’s clothing • Ocean silicone mould by Tal Tsafrir • Small flower cutter • Cutting wheel • Quilting tool • Ball tool • Sharp and smooth knife • Modelling paste: skin, blue, white, black, orange, pink, green

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• CMC • 3 dowels • Round brush no.0 • Round brush no.000 • Gel food colours: black, white, green, brown • Powder food colours: pink, blue • Edible alcohol • Cookies, ground in a food processor • Royal icing in sandy colour

Tal Tsafrir, a graphic artist and graphic design teacher, established Tal Tsafrir’s cakes in 2002 as a creative workshop and studio. By 2003, Tal’s studio was focused on creating a wide variety of artistic cakes.

Nowadays, Tal is an award-winning cake artist who has written several books about cake decorating, produced an innovative DVD, and much more. Moreover, Tal is constantly invited to teach, demonstrate and lecture about the art of cake decorating all over the world and offers hands-on workshops in her studio in Israel.

In 2013, Tal’s studio started manufacturing an original product line, personally designed by Tal. The highlight of the products is a line of wonderful food safe silicone mould trays specially designed for

working with sugarpaste, manufactured with the best standards and with lifetime guarantee. The moulds help to easily design beautiful cakes and unique works of art while allowing individual creativeness and unique designs. In addition, Tal offers a wide range of food safe and specially designed contact papers to decorate the surface where the cake will be placed.

They come in a variety of designs and will upgrade the cake with a decorative surface; they can be glued on wood, drum and any other hard surface. Tal’s main mission is to provide her customers with the best tools and equipment that allows producing cakes to perfection, just like a pro! Her motto is that everybody can.

ISSUE 60 | SEPTEMBER 2017

Cover a cake with sand coloured sugar dough.

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Soles Step 1.

From black dough, form two short snakes and flatten them. Stick to the cake with a little water.

Legs Steps 2a-d.

Make a snake from skin coloured dough about the length of the leg in the mould and thread a dowel through it.

Grease the mould lightly in vegetable fat. Fold the mould lengthwise so it opens. Place the rolled dough with the dowel so the dowel comes out on both sides of the pan, in the drawers designated for this.

Put the mould in the freezer for a few minutes.

Remove the mould from the freezer, fold wide to make it easier to extract the dough and remove the foot. Using a greased finger, smooth the leg for a smooth and beautiful foot.

Step 3.

Poke the leg in place on the sole.

Repeat with the other leg making sure the two legs stick together in the pelvis. Form a thin black roll of dough, fold and stick as strips for flip flops.

Body Step 4.

Fill the body mould and fold lengthwise to extract the dough lightly.

If there is difficulty in extraction, add a little more CMC or freeze before extraction.

Step 5.

Chop one of the dowels very short.

Place the body on the table carefully and thread through another dowel from the bottom of the body through the neck and out, so a hole will be created along the body. This will make it very easy to put the body in place.

Step 6.

Brush the dowels from the legs of the figure with a little water and apply the body. Arrange the connection between the body and legs nicely.

Pants Step 7.

Roll out dark blue sugar dough. Place the cuttings on and cut around with the cutting wheel. This will give long, tight pants.

Step 8.

Shorten the pants to the desired length. You can expand, shorten, lengthen and give a personal shape according to the basic size. Add stitches around with the quilting tool.

Step 9.

Stick one side to the back of the figure and the other to the front. Make sure to make nice connections.

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ISSUE 60 | SEPTEMBER 2017

Step 10.

Add gentle folds with the cutting wheel. Dilute blue powdered food colour with a little alcohol and brush the pants for different shades.

Highlight the folds with a thin brush dipped in white food colouring. Roll out orange sugar dough, cut small flowers and stick to the sides of the pants. Add delicate leaves and decorations.

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Shirt Step 11.

Roll out white dough, place the cuttings on the shirt and cut two pieces. Shorten to the desired length and change the cleavage to the desired shape.

Step 12.

Stick to the back and to the front of the figure making sure to make good connections. Roll out white dough and cut a very narrow rectangle. Frill one side to create delicate frills and glue to the neckline of the shirt.

Hands Step 13.

Make a roll of dough, fold the hand mould so it opens and place the roll in one side. Close the mould and remove the excess dough.

Step 14.

Fold the pan again and gently remove the hand. Stick to the figure and repeat to create the other hand.

Head Steps 15a-e.

Create a ball of skin coloured dough.

Press into a chubby circle and dust with cornflour. Place the dough in the mould dusty side down and press firmly with your fingers to make sure all the faces are formed.

Fill the hole with some more dough.

Fold the dough so the head closes and gets a nice curve from behind. Remove the head by folding the mould along its length.

Shorten the dowel and apply the head.

Eyes Steps 16a-d.

Add some more CMC to white modelling paste and fill the one eye mould. Fold the mould to release.

Repeat with the second eye and glue the eyes to the head. Wait for the head to dry and remove from the figure.

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Lay the head on the working surface and colour the eyes with food colouring. Add thin black eyebrows.

Colour the lips with pearly pink dusting powder mixed with some alcohol.

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Apply blush using pink dusting powder with a dry brush.

Return the head to the figure.

Hair Steps 17a-f.

Fill the large part in the hair mould three times.

Cut around the hairline for a more realistic look.

Shorten to the desired length and stick to the head with the first one on the back.

Stick one to the right and one to the left.

Fill the edges of the hair mould, cut a little with a knife and paste it as a fringe.

Add hair on both sides of the fringe and part and design the hairstyle.

For more information about Tal and her work, visit: www.talcakes.com

In Association with

WWW.CAKEMASTERSMAGAZINE.COM 47

ISSUE 60 | SEPTEMBER 2017

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07/07/2017

Raise some dough this November!

Each year over 500 babies die suddenly and unexpectedly in the UK Hold a bake sale to save babies’ lives To sign up for your FREE ‘Bake it for Babies’ pack visit lullabytrust.org.uk/bake

The Lullaby Trust is a registered charity in England and Wales (262191)

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14:32

Everything for the cake decorator

• Competitive prices on our vast range of products from major suppliers.

• Hire of tins and cake stands personal shoppers only

• We also offer edible printing onto icing.

• Free and helpful advice for all our customers.

Take a look at our online Catalogue at www.diy-icing.co.uk

8A Edwards Road, Erdington, Birmingham, B24 9EP TEL: 0121 384 8236

ISSUE 60 | SEPTEMBER 2017

Elevenses Advice ~ Competitions ~ Cake Hacks ~ Reviews

Ask the Expert Cake Conundrums and Decorating Dilemmas!

Tracey Howard Tracy is the Applications & Development Technician at Rainbow Dust and has been with the company since it was formed in 2008. Tracy is responsible for all the cakes showcased on the Rainbow Dust social media pages. Tracy also runs her own business, Tracy’s Cakes.

Colouring Q: What can I use to get a really deep colour?

A: I always use ProGel Food Colours every time I want to achieve a really deep rich colour when colouring my sugarpaste, flower paste, marzipan and cake batter.

All colours within the range are highly concentrated which means you only require a small amount of colour at a time. This is brilliant when you want to achieve those bright and vibrant rainbow layer cakes.

Less colour means less risk of this effecting the consistency of what you are colouring, especially when colouring cookie dough, meringues or macarons.

Q: Do you have any top tips when airbrushing a large cake?

A: I always make sure my cake is placed onto a large sheet of paper, or even place a large box around the cake. This contains any mess to a small area when airbrushing cakes so less mess to clean up!

Q: My colours lack shine. What tips do you have for metallic colours?

A: I find the best product to use for metallic colours is our Metallic Paint range which are available in 22 colours. They are a water based product and are brilliant for painting onto cakes, cookies and cupcakes using either a brush, easy cover sponge or through an airbrush when adding water to it to thin down. This makes covering large areas ideal, especially onto cakes or chocolate work, when you require an even metallic finish with no brush strokes visible. Once dry, this colour is sealed so there’s no risk of smudging when touched. Adding fine details of colour to decorations such as models, edges of flowers or simply small areas directly onto cakes, cupcakes or cookies is easy also when using a finer brush to paint.

Using RKT Q: When using RKT, should I cover in

fondant or modelling chocolate?

A: As long as you can achieve a smooth surface area before covering, you can use either fondant or modelling chocolate to cover your RKT decoration. Using fondant does give you more time to work with before it starts to firm, whereas the modelling chocolate tends to firm up quite quickly.

Royal Icing Q: I find it really difficult to make royal icing – please help!

A: When making royal icing, I always use a meri-white powder as this is a more economical alternative to pure albumen and also creates a slightly whiter icing. However, if you require a stronger icing, it is best to use the pure albumen, especially when creating extension work or runouts. Always check the label for the required amounts to be used within the recipe as different suppliers do vary slightly. There are many easy recipes online you can use to create royal icing but I tend to use this one which works best for me: • 20g meri-white • 135ml warm water • 900g sieved icing sugar In a stand electric mixer, beat the icing sugar and meri-white until combined. Add the warm water and beat on medium until glossy and peaks begin to form. This should take around 5-8 minutes. Adjust with more icing sugar or water if needed. For example, if using this as a covering or pipework, you will probably need a stiffer peak so add more icing sugar. When using this to flood a cookie, simply add more water.

firmer base of sponge in which to carve. Other than that, I would place your cake into the fridge or freezer to firm up the sponge before any attempt to carve. Also, using a sharp serrated knife helps with the carving process.

Q: What can I make with cake pops?

A: Making cake pops is a great way to use all those leftover scraps of sponge cake, especially after carving or trimming of any cakes. Simply mix together into a bowl until they resemble breadcrumbs, add buttercream and mix until combined. Wrap in cling film and place into the fridge to chill for approximately 1-2 hours. This makes it easier to make into cake pops and you can use a small ice cream scoop to make them into equal sizes. Place back into the fridge to chill then simply dip your sticks into melted Colour Melts, insert into your cake pop and place back into the fridge to set before coating.

Fondant Decor Q: When rolling out balls of fondant, how do you get the same size?

A: To achieve equal sized balls of fondant, I roll the fondant out between two spacers and use a circle cutter to cut the shape out. I then roll this out into a ball to check the size; if a larger ball is required, I simply use a larger circle cutter and re-check the size. I always use this method, especially when making large quantities.

Q: How do you store your paste?

A: When storing paste, I tend to place any leftover fondant/flower paste into a polythene bag, then place this into a plastic air tight container. This way of storing keeps the paste fresher for longer.

Cake Problems Q: Why does my cake crumble to pieces when I carve it?

A: It sounds like you are using a much lighter sponge such as a Genoese which crumbles very easily. I would tend to use a Madeira sponge for cake carving as this is a much

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ISSUE 60 | SEPTEMBER 2017

Spot the Difference!

Spot the 10 differences for your chance to win a mixed range of Renshaw Ready to Roll Icing worth over ÂŁ50!

WIN!

Email your answers to content@cakemasters.co.uk Closing Date: 31st September

How to use Moulds & Tips An easy guide to using all types of moulds and tips

Hands

Use your fingers to gently ease the sugarpaste into the mould. Refrain from using a rolling pin and a lot of pressure that might cause the sugarpaste to stick.

Palette knife

This is a really helpful tool to get rid of excess sugarpaste.

Cornflour

Dust your mould with a little cornflour so the sugarpaste does not stick.

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Vegetable fat

A very thin layer of vegetable fat can be rubbed into the mould before putting sugarpaste inside.

Freezer

For intricate moulds with a lot of detail, sometimes it helps to set in a freezer for a few minutes.

ISSUE 60 | SEPTEMBER 2017

Book & Tutorial Reviews Caught CakeHanded Natasha Brown Matador an imprint of Troubador Publishing £8.99 Photography

by David Patrick Caught CakeHanded is one for all ages of cake lovers out there. The story book is a great way to introduce your children into the art of cake decorating and baking. The book follows the story of the quite literally Sweet Georgia Brown, a sugar model who wakes up to find someone has stolen the cake she has made for the Queen. Sweet Georgia Brown and her friend follow clues all over their humble village which takes them on an exciting adventure filled with mystery. The book is incredibly unique with all the illustrations made from sugarpaste bringing the characters and settings to life in an interestingly sweet way.

Pastry Cook Catherine Atkinson Southwater £7.99 Feast your eyes on this beautiful recipe book featuring over 130 delicious sweet and savoury recipes.

Pastry Cook should be a staple in any cook’s kitchen with recipes showing you how to cook with every type of pastry including shortcrust, strudel, choux and puff. The book offers practical advice and is a guide showing how to prepare different fillings, glazes and sauces. With this, there are illustrated step-by-step instructions for techniques such as kneading, shaping and trimming. Pastry Cook is perfect for those who want to learn how to create the perfect pastry in classic pies and tarts for family and friends such as Steak and Kidney pie and Cheese and Spinach Flan, to delicious buttery desserts such as Treacle Tart, Mississippi Mud Pie and Deep-Dish Apple Pie. With over 800 beautiful photographs in the book, this is the complete guide for anyone who wants to master the art of successful pastry making.

Erin Bakes Cakes Erin Gardner Rodale Books $27.50 USD Photography by Mitch Mandel Mixing baking with science, Erin Bakes Cake is a mathematical twist to baking teaching you to be completely creative by combining cake, buttercream, cookie and candy recipes in a variety of mouth-watering ways. With beautiful illustrations and a comprehensive guide on all types of cake, creams, candy and chocolate, this book offers you the opportunity to learn how to make a great cake according to your taste. The book also features how-tos with tips on colouring buttercreams and how to fill a cake, making it the perfect guide for beginners. All the recipes in this book share similar ratios of ingredients to add tenderness, strength and flavour on whichever combination you choose in your cake, making it easy for anyone to create their unique masterpieces.

Once Upon a Cake Pop Neli Ban & Sarah Blake Delish £9.99 Photography by Faceiro-Chris Underwood A fabulous fairy tale inspired book featuring cake pops. Once Upon a Cake from the magical Pop is a fun world of Delish! way to learn how to create beautiful cake Neli Ban & Sarah Blake pops in the style of everyone’s favourite fairy tale characters. The book features detailed step-by-step instructions and beautiful images, making it a creative and easy way to introduce children to baking. Once Upon a Cake Pop is also a great book for all ages and expertise; beginners can follow the clear instructions and more experienced bakers can learn to create a different type of cake pop whilst adding their own touch. This is a great book where you can learn how to make a range of characters including Red Velvet Hood, Alice in Cakeland and even Goldipops and the Three Bears!

Join us every Friday for #FreebieFriday for your chance to WIN books, WWW.CAKEMASTERSMAGAZINE.COM 51 tutorials and lots of other goodies! Head to Facebook.com/cakemasters

ISSUE 60 | SEPTEMBER 2017

Cake Hack

Shortcuts, tips and tricks to help you in the kitchen!

Simple hacks to make baking fun with kids!

Mug cakes: Try something easy by placing all the ingredients in a mug and cooking in a microwave. Mug cakes take less than 5 minutes and are a quick and fun way of making cake!

Simple ingredients: Using cereals and melted chocolate with a mixture of sweets is a great way of keeping it simple and concentrating on one technique like melting chocolate in a bain-marie.

Boiled sweets: Stained glass window biscuits are a favourite and can easily be achieved with the use of these fabulous sweets.

Product Review!

Sprinkletti from Doric Cake Crafts

Doric Cake Crafts are proud to be the sole trade distributor for Sprinkletti and all the Scrumptious range. From Rainbow and Enchanted to Valentino and Spooky designs, they have a fantastic range which will make any cake, cupcake or cookie look too good to eat!

We had the chance to try out three of the most popular designs from the Sprinkletti Range, Enchanted, Rainbow and Unicorn, and all were really well put together! The colours are beautifully vibrant and the larger sprinkles are well defined with the perfect balance of shapes throughout each pack.

This time, we decided to try out the Rainbow Sprinkletti for a Unicorn Cake. We began covering a 6� double barrel cake in white sugarpaste and formed the eyes, applying to the cake with water. Leaving the cake to one side, we made the horn and ears from more white sugarpaste and set aside to dry. We then mixed up buttercream and applied to the cake to shape the mane. Placing a tray under the cake to catch any falling sprinkles, we started 52 MAGAZINE

gently applying the Rainbow Sprinkletti, taking small handfuls and pressing into the buttercream mane. Once the mane was covered, we gently brushed away any loose Sprinkletti from the cake board using a clean dry paintbrush. Next, we painted the horn, eyes and inside of the ears with gold lustre and applied to the top of the cake.

Although we used the Rainbow Sprinkletti this time, we’re certain any design from the Sprinkletti Range would look equally as impressive for a unicorn cake, or any other cake, cupcake or cookie design!

We really enjoyed working with Sprinkletti, they can bring life to almost any cake, cupcake or cookie in very little time! Be sure to visit the Doric Cake Crafts website to see the entire Sprinkletti and Scrumptious Range, there are so many lovely designs to inspire you!

For more information, visit: www.doriccakecrafts.co.uk

ISSUE 60 | SEPTEMBER 2017

SPONSOR SPOTLIGHT Rolkem produce in excess of 450 different colours and hues in 18 colour ranges. The innovative manufacturing techniques allow RKSA, the holding company of Rolkem, to produce organic and vegan approved pigments and colours that are fade resistant, have no fragrance and will not affect the taste of any finished product.

17 of the 18 colour ranges are completely organic and do not contain any azo dyes. 380 of the Rolkem colours are in powder form, and some of the rest are liquids and gels. The Rolkem Renaissance Concentrated Gels are renowned for their strength and are the only gel colours globally where the pigments are kept in suspension in the gelling agent. Additional to these concentrated gels, Rolkem produces Luster Gels and Lumo Gels that are perfect for painting and airbrushing.

You have probably used Rolkem today in various products and pigments. They are supplied to the world by the state of the art 15000m² manufacturing plant in South Africa, producing approximately 45 tons of colouring per month for its four different companies supplying the pharmaceutical, cosmetic and food industry globally.

For more informations about Rolkem, visit: www.rolkem.co.za

Andries Kemp, CEO of RKSA (Pty) Ltd for Rolkem

“

“

The Cake Masters Awards are the epitome of sugar art and cake decorating, where the talent of the artists is acknowledged and recognised. We feel proud to be part of this occasion. I cannot think of a better way of displaying the use of Rolkem colours than the Sugar Flowers Award, as Rolkem shall enhance and make any grafted flower look more realistic and natural.

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ISSUE 60 | SEPTEMBER 2017

Under the Sea Cupcakes

By Haley Popp, Hive Bakery

For more information about Haley and her cakes, visit: www.hivebakerytx.com

Difficulty Rating

Equipment Required • 2.75” diameter circle cookie cutter • 1.25” wide star cookie cutter • 0.75” diameter circle cookie cutter • Small rolling pin • Bone tool • Thin modelling stick • Sharp utility knife • Satin Ice fondant: blue, pink, purple, red, yellow, green, brown, white (substitute any colours as desired) 54

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Haley from Hive Bakery in Flower Mound, TX, is a lover of the greatest decade known to man, the 1980s.

In her totally rad universe, Molly Ringwald reigns supreme and Freddy Krueger is King. It’s a land of Goonies filled adventures set to the soundtrack of Phil Collins. She is one of the biggest nerds you’ll ever meet. She loves cartoons, photography, drawing, painting, old school Nintendo and is a horror film junkie. What started out as a hobby to make her kiddos cool custom cakes with personality has now become her life’s work. The things she loves mould who she is and are illustrated in every piece of edible art that walks out of Hive’s door. With over 12 years of experience in baking and cake design, this Satin Ice Artist

of Excellence is always finding new techniques and inspiration to make the most innovative detailed custom pieces in the cake world. All of Hive’s cakes are crafted with a pinch of creative love and a dash of artistic care. Everything is made from scratch using the best quality ingredients and local when possible. It’s Haley’s mission at Hive to give people the most gorgeous cake both inside and out. Haley spends a lot of quality time sculpting, painting, frosting, pinching, tweaking, cutting, rolling, baking and stacking these edible pieces of art to make them perfect.

She can make anything under the sun and is not afraid of requests that are out of the ordinary. Haley appreciates strange and unusual art.

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Step 1.

Roll blue fondant out to 0.25” thick.

Punch out a circle per cupcake topper using the 2.75” diameter round cutter.

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Step 2.

Roll tan fondant out fairly thin and cut a circle per cupcake topper using the 2.75” diameter round cutter. Using the utility knife, slice the bottom quarter off each tan circle. Place the piece onto the bottom of the blue fondant circles.

This is the ‘sand’ for the toppers.

Step 3a & b.

Pinch off two small pieces of purple fondant for each topper and roll them into cone shapes. Using the bone tool’s smallest end, press a hole into the fattest end of each cone to create a coral shape. Add two of them to the sand on each topper.

Step 4a.

Roll pink fondant out fairly thin and punch out three small circles for each topper using the 0.75” diameter round cutter.

Step 4b.

Fold the edges inward on each circle and group three of them together to create a complete sea anemone. Add a cluster to each fondant topper.

Step 5a & b.

Roll the green fondant into a thin snake and cut two segments off for each topper. Twist each green snake until it looks like a curl. Add two green curls to each topper to create seaweed.

Step 6.

Roll yellow fondant out fairly thin and use the star cutter to punch out one star for each topper. Pinch the edges a bit to make it look more like a sea star.

Use the pointed edge of the modelling stick to made several indentations on each star to give it texture. Place one star on each topper.

Step 7a.

Pinch off two pieces of red fondant for each topper and roll them into elongated cones. Pinch off four small balls of a lighter tone for each elongated cone. These will be the octopus tentacles.

Step 7b.

Add the lighter toned balls of fondant to the elongated cones that will be the octopus legs. Once the balls are in place, use the blunt end of the modelling stick to press into the lighter toned balls, creating an indentation gives the appearance of tentacles. Do this for all of the octopus legs. Add two finished legs to each topper. You can curl the legs under, over, or twist them any way you please.

Step 8.

Pinch a very small piece of white fondant off to create the finishing touch, a single white pearl. Roll the pieces into tiny little balls. Make enough for each topper and add them to complete the project.

For more information about Haley and her cakes, visit: www.hivebakerytx.com

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ISSUE 60 | SEPTEMBER 2017

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Cake Events 1. Cakeology Cake Fest & Beyond World Trade Center, Mumbai 8th-10th September 2017 "Change is the only thing that does not change” – this adage seems to be the rule in cake decorating trends in India today. In a world where recipes, consumer trends and brands constantly come into existence and go out of vogue in no time, Cakeology 2017 will dig into what is most popular currently in India. Spread over three days, Cakeology will bring everyday cake artists, sugar artists, bakers, chocolatiers, retail bakers, professional pastry chefs and foodies to celebrate the world of baking and the art of cake decorating. Cakeology today singularly stands tall for its comprehensiveness, internationality and vastness of the industry spectrum it addresses. From the first year itself, the show has garnered huge popularity and shows potential in growth for the coming editions.​ ​For more information, visit: www.cakeology.in​

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2. Salon ShowCake Palais des Congres de Lyon 15th-17th September 2017 The brand new cake decorating fair, ShowCake, promises to be an event not to be missed! An array of classes covering most of the cake decorating techniques used today, given by some of the best tutors, such as Emma Jayne, Timbo Sullivan and Isabel Tamargo. The biggest cake competition in France with the most amazing prize for the Best In Show: a weekend for two at the famous Cake International Birmingham this November with two tickets to the amazing Cake Masters Magazine Awards.

Many projects will be presented by various collectives including the award-winning French Cake Union with an Enchanted Forest, but you will also discover a beautiful garden full of sugar flowers, a cake collaboration and last but not least, an amazing display based on the movie Charlie and the Chocolate Factory. There will be plenty of entertainment on the main stage with demos, but also fun live competitions. And not to forget all the exhibitors and brands from all over the world presenting their latest products and innovations. For more information, visit: www.showcake.fr

3. Confetti Fest Cake Show Hilton Seattle Airport & Convention Center 5th-8th October 2017 Jodi Johnston is a Food Network Cake Wars winner and has recently competed on Cake Wars Champs on Food Network too. She is the owner of Cake Chic Studio in Wenatchee, Washington and in addition, Jodi is the creator of Confetti Fest Cake Show with a team of dedicated cake artists coming together to create a one of a kind event. Jodi’s aim is to create a cake show that is new, creative and educational.

Setting this event apart, besides the amazing line-up of teachers and vendors, Confetti Fest Cake Show will join ACD and The Cake Bar to have a banquet award ceremony with special guest speakers, raffles, three course meal, cash bar, giveaways and more. Jodi believes creating cake shows helps promote growth in the cake community to come together, to help artists find their creative niche and explore their limits. The show will feature some of the most talented artists around the world.

Get your tickets now! www.confettifestcakeshow.com

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4. The Americas Cake Fair Hosted by Satin Ice, Orange County Convention Center, Orlando, Florida 13th-15th October 2017

5. The Cake Masters Magazine Awards Hilton Metropole Birmingham 4th November 2017

The Americas Cake Fair was the first show of its kind – bringing everyday foodies, baking hobbyists, retail bakers, cake artists and the professional pastry chef together for a jam-packed weekend celebration of cake, chocolate and sugar art. With industry celebrity headliners, a Sugar Arts Fashion Show showcasing one of a kind edible couture, hundreds of gorgeous competition cakes and over 75 hands-on classes and demonstrations, this exciting weekend has something for everyone. Hosted by Satin Ice, The Americas Cake Fair celebrated its inaugural show in September 2015.

Thanks to an impressive turnout of exhibitors, attendees, and competitors, the first year was hugely successful and we are now looking forward to 2017!

For more information, visit: www.cakefair.com

The 2017 Cake Masters Magazine Awards are back for the fourth year, celebrating talent in the sugarcraft and cake decorating industry. Badged the #CakeOscars, Cake Masters Magazine holds a black tie event with dinner, awards ceremony and live music. The event is a fantastic meeting of creative cake minds, from top industry professionals and experts to professional, home and hobby bakers. 2016 tickets sold out in record time and with a new bigger venue this year, we hope to accommodate the many people who missed out last year!

Sign up for updates by finding the event on Facebook and register your interest at: www.cakemastersawards.com/tickets

6. Bake it for Babies Nationwide 6th-12th November 2017 You can raise some dough to help save babies’ lives! Join fellow bakers across the UK and hold a bake sale between 6-12 November in support of The Lullaby Trust’s vital work.

It’s incredibly easy and fun to get together with friends, family and colleagues to Bake it for Babies. You can hold your bake sale at work, at home or anywhere in your local community. The cherry on top is that the money you raise will help to support bereaved families, fund research into the causes and prevention of sudden infant death and promote our life-saving safer sleep advice.

For more information and to sign up for your free fundraising pack, visit: www.lullabytrust.org.uk/bake

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greatest CAKE ARTISTS AT THE greatest CAKE SHOW!

ISSUE 60 | SEPTEMBER 2017

THE

OCTOBER 13-15TH ORLANDO, FLORIDA

Buy your tickets and register for classes today!

CakeFair.com A BIG THANK YOU TO OUR SPONSORS

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SPONSOR SPOTLIGHT Roxy & Rich is proud to sponsor the Best Show Piece Award for 2017. Roxy & Rich manufacture and supply high quality, innovative, effective and edible food colouring. Their 11 lines of food colour take your creations to the next level… exactly like the finalists of the Best Show Piece Award did.

The cake industry has been revolutionised with their new product, FONDUST® - the latest in colour innovation. FONDUST® colours fondant, gum paste, marzipan, royal icing, cake mix, macarons, cookie dough, piping gel, candy, pulled and blown sugar (before or after baking), modelling chocolate, buttercream (if your buttercream has no moisture, just add 2-3 drops of water in the recipe to release the colour from FONDUST®), practically everything (except pure chocolate, use our Fat Dispersible Dust to colour chocolate). FONDUST® allows you to create super dark, intense and vibrant colours, is fade resistant, adds no bitter taste and doesn’t change the texture of the product you want to colour!

FONDUST® is available in 36 colours and sizes 4g, 12g and 50g.

Roxy & Rich food colours are nutfree, lactose-free, gluten-free and 100% edible.

For more information, visit: www.roxyandrich.com and www. facebook.com/RoxyAndRich For EU purchases, visit The Cake Decorating Company at: www. thecakedecoratingcompany. co.uk or visit their retail store.

Roxane Caciuc, Co-Founder of Roxy & Rich Inc.

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“

It is a great honour for me to sponsor a category as impressive as the Best Show Piece Award. Special nights such as the Cake Masters Awards highlight the talent and excellence that often remains in the shadows and never gets known. Thanks to Cake Masters Magazine, congratulations to all the finalists and good luck!

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Don’t look so surprised... our prices really are that good!

NEW

Over 8,000 essential baking, cake decorating and sugarcraft products at fantastic prices, ready to be delivered quickly straight to your door

website now live

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Exclusive Project

Funky C ne Cupcakes With Baked D ughnuts Photography by Linda Glaysher

For a fun baking idea that kids will love, pop some sponge mix into ice cream cones and bake in the oven, just like you would with cupcakes. Decorate with piped buttercream and sprinkles or jazz them up with themed mini baked doughnuts - yes, baked doughnuts! They are delicious, a ‘little’ bit healthier, and couldn’t be easier to make.

Enjoy 10% off all these products and 1000s more at www.cakecraftworld.co.uk, simply enter CMW2 at the checkout (expires 30.11.17)

In Association with

Difficulty Rating

Equipment Required • Cupcake sponge mix • Buttercream • Wilton Cupcake Cone Baking Rack • Wilton 12-Cavity Mini Donut Pan • Wilton 6-Cavity Donut Pan • Wilton 12-Cavity Donut Pan • Wilton 1B Drop Flower Piping Tip

• Wilton paste food colourings: Rose, Orange, Royal Blue, Leaf Green • Selection of Wilton sprinkles • Wilton Perfect Fill Batter Dispenser • Wilton 16” disposable piping bags • Wilton Candy Eyeballs • Sattina ready made royal icing for the

glace icing • Sattina raspberry and white chocolate frosting for piping • Sattina golden delight Madeira cake mix for the cone cupcakes

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Making the Doughnuts

Make the doughnuts first so the icing can set firm and they can be easily handled. This recipe makes approximately 36 mini ones or 1618 large ones.

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Wilton Recipe For Delicious Baked Doughnuts Doughnut Batter: 85g plain flour ½ tsp baking powder ¼ tsp ground cinnamon or nutmeg Pinch of salt 60ml milk or soya milk Few drops of vanilla extract 70g unsalted butter, softened 65g caster sugar 1 egg, beaten Grease for the tin Spiced Sugar Coating: 30g caster sugar 1 tsp cinnamon Method: Oven preheated to 180°c/170°c fan Grease the tin.

Sift the flour, baking powder, salt and spice together into a bowl.

In a separate bowl, mix together the milk and vanilla extract.

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the beaten egg a little at a time.

Alternately fold in the flour and milk mixtures into the butter mixture until fully combined and the batter is smooth.

Pour into a piping bag and pipe into the tin, filling each cavity about half full.

Bake in the preheated oven for 1012 minutes or until the sides of the doughnuts pull away from the side of the tin. Allow to cool in the tin for a few minutes before coating in spiced sugar.

Spiced Sugar Combine the sugar and cinnamon in a food bag. Toss the warm doughnuts in the sugar mix to coat.

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Step 1.

Like cupcakes, these treats are best baked and eaten fresh, so we would recommend making them the day before or even the day they are going to be eaten.

The recipe is easy to follow, simply remember to grease the doughnut tin before adding the mixture. Spoon or pour the mixture into a large disposable bag, cut off the tip and pipe into the doughnut cavities.

Step 2.

Once baked, the doughnuts should be a light golden brown, feel springy to the touch and easily come away from the pan.

Steps 3a & b.

To decorate the doughnuts, use royal icing (you can buy this ready made) and stir in a little water until it becomes runny enough to spread over the doughnut. Pipe the icing onto the doughnut and scatter with sprinkles or decorate to suit the theme of your party.

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The Cone Cupcakes Step 4.

The cupcake cone stand is an essential piece of equipment for this project as you need it to bake the cupcake cones in. It can then be used as a display stand.

Put 12 ice cream cones into the stand and fill with your favourite cake mix up to around 2cm below the top rim. The best way to do this is to use a large disposable icing bag with the Perfect Fill Batter Dispenser by Wilton in the bottom. This tip will allow you to control the amount of mix going into the cones.

In Association with

Step 5.

When ready, the cupcake cones should be golden brown and springy to the touch. Leave to cool completely before piping a swirl of buttercream on the top using the Wilton 1B tip. To add a streak of colour into the buttercream, fill one side of the piping bag with the buttercream, then brush a streak of food colouring down the other side of the bag before squeezing the buttercream down to the tip for piping.

Step 6.

Top each cone with a decorated mini doughnut for a delicious looking treat everyone will enjoy!

Steps 7 & 8.

Design your own cupcake cones to suit the theme of your party as we have done with these brightly coloured monster ones complete with googly icing eyes.

Match them up with larger baked doughnuts for a fun spread!

10% OFF ALL PRODUCTS Enjoy 10% off all these products and 1000s more at www.cakecraftworld.co.uk, simply enter CMW2 at the checkout (expires 30.11.17)

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ISSUE 60 | SEPTEMBER 2017

SPONSOR SPOTLIGHT For 2017, the Wedding Cake Award is sponsored by Fondarific.

Here is some more information about Fondarific and why they have sponsored this award…

Fondarific has revolutionised the fondant world with its 14 gourmet flavours and 14 brilliant colours.

Fondarific introduced the first, original buttercream fondant (or sugarpaste as they say in the UK) on the market in 2008. Its creamy, smooth texture has that ‘melt in your mouth’ feel. The flavour speaks for itself. There are traditional flavours: buttercream, vanilla, chocolate and almond, as well as fruit flavours, cinnamon bun and coffee mocha for the cupcake, spice cake or petit four industry.

The pliability is exceptional. Fondarific goes further than other brands. It is great for the beginner as well as the professional with UNLIMITED work time. No more worries about cracking and crusting. Fondarific dries firm, but does not dry out. Little or no powdered sugar is needed on the work surface and it won’t stick! Fondarific will save you time and money. It has a two year shelf life, allowing you to purchase larger quantities at lower prices. Fondarific also sells Sculpting Chocolate for your figurines, and Gum Paste (flower paste) for your ribbons, flowers and bows.

Fondarific is 100% woman owned, made in the USA, Safe Quality Food certified, and gluten-free. Their slogan is: Now You Can Have Your Cake and Eat Your Fondant Too! For more information, visit: www.fondarific.com

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Lois Judy, Co-owner, Fondarific MAGAZINE

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“

I look forward to the Cake Masters Awards Ceremony every year to experience the true passion for the sugar art industry. The talent from around the world is amazing and you get to see fabulous, unique masterpieces and meet their creators. It is an honour to sponsor the Wedding Cake Category Award.

ISSUE 60 | SEPTEMBER 2017

Bookworm Apple Wagon Cake

By Anjali Tambde, Global Cake Toppers In Association with

Anjali Tambde is a multi-award-winning cake artist who won two back to back Best in Show and several other Golds at Cake International and the Irish Sugarcraft Show. Being a versatile artist, she creates unique creations from miniatures and sculptures to flowers and painted cakes whilst conducting classes for the same. She runs her own business, Global Cake Toppers, from Dublin, Ireland. She uses her fashion designing background to make handmade and personalised cake toppers for weddings and other occasions that are known for premium quality and attention to detail.

In this tutorial, Anjali shows how to create a simple and yet very unique back to school cake with a cute little boy riding his bookworm apple wagon, sitting on the chalkboard top tier and hand painted bottom tier.

Difficulty Rating

Equipment Required • Saracino Modelling Paste: Black, Brown, Red, Light Green, Skin, White, Light Blue, Dark Blue • Sugarflair paints: Black, Yellow, Red, White, Pink, Green, Blue, Brown • 2 6x6” tiers covered in black • 8x4” tier covered in white • 10” base covered in black • Soft paintbrushes • Cornstarch • Pink dust colour

• Green wires • Rolling pin • PME tools: cutting wheel, quilting tool, ball tool, shell tool, leaf shaping tool, serrated tool, knife tool • Styrofoam ball • Edible glaze/gloss

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Head Steps 1a & b.

Roll a small ball of skin coloured paste and press in the centre. Keep rolling to form the head and use the ball tool to make holes for the eyes. Fill with tiny balls of white paste and slightly press to flatten them. Use a tiny ball of skin paste and press with the ball tool to make ears. Create a cute little smile and a small oval ball for the nose.

Step 2.

For the body, roll skin paste into a rectangular shape and taper at the bottom for the waist. Add a small ball on the top and blend to make the neck.

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Step 3.

Roll out skin paste into a long log and flatten the ends for the palms. Using the cutting wheel, cut the fingers, shape and mark the nails.

Steps 4a & b.

For the legs, roll skin paste and flatten the end for making the feet. Roll tiny balls of skin paste in five different sizes and place on the tip of the feet to make the toes.

Apple Steps 5a & b.

Cover the Styrofoam ball in red paste and start shaping like an apple.

Boy Steps 6a-c.

Mix a small amount of white in the light blue paste to get the light blue tone for the t-shirt and cover the body.

For the collar, cut a small strip, texture with the shell tool and place around the neck.

Step 7.

Cover both the arms with the blue paste.

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Steps 8a-d.

Mix some black in the dark blue paste to get the navy tone, roll into a thin sheet and cut to size to cover the legs.

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Pleat the paste and cover the ends to show the folds of the jeans.

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Step 9.

Cut two strips in dark blue for the straps of the dungarees and edge with the quilting tool.

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Step 13.

Glue the body onto the apple and fix the arms.

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Steps 14a-c.

Fix the head and roll some dark brown paste for the hair, you can use an extruder.

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Step 10.

Glue the legs on the apple.

Step 11.

Cover the bottom half of the body with dark blue paste.

Steps 12a & b.

Cut a semicircle and edge with the quilting tool for the top of the dungarees. Using a small amount of grey paste, make the teddy bear on the dungarees and add small balls of white paste for the teddy bear’s eyes.

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Step 15.

For the eyebrows, use thinly rolled brown paste. If you find this difficult, you can paint the eyebrows instead.

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For the caterpillar’s tail, add a small ball at the back of the apple and a triangular piece for the end of the tail.

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Steps 17a & b.

Make a nice broad smile for the caterpillar and end with the ball tool.

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Step 18.

Flatten two white balls of paste to make the eyes.

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Step 19.

Make the eyelashes using a fine string of black paste.

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Caterpillar Steps 16a-e.

Roll small balls of green paste slightly bigger than peas. Stick a small triangular piece on the apple for the first piece of the caterpillar.

Wire up the rest of the balls to create the caterpillar.

Step 20.

For the hat, roll a small ball of black paste, flatten and top with another ball. Place on the caterpillar.

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Wheels

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Roll the black paste to make the tyres and glue around the grey part of the wheel.

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Step 22.

Glue the wheel onto the apple.

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Steps 21a-e.

Roll a grey ball of paste and flatten using the ball tool.

Create a pattern around using a small ball tool and add a tiny bit of black paste for the centre of the wheel.

Window Steps 23a & b.

Cut a semicircle of white paste and glue in the centre of the apple. Edge the window with a string of black paste.

Step 24.

With a very thin string, make the partitions in the window.

Step 25.

Add a small string of black paste around the caterpillar’s neck and place in the boy’s hands.

Step 26.

Blush the cheeks with pink dust.

Cake Step 27.

Cover the 8” bottom tier of the cake with white paste and the top tier with black. Dust with a bit of cornstarch for the chalkboard effect.

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Steps 28a & b.

Using white paint, start painting the chalkboard cake with a mix of letters, numbers etc.

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Steps 29a-c.

For the bottom tier, draw a boy and a girl figurine holding some balloons and some pencil houses in the background.

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Outline the entire drawing with black paint.

Start painting the drawing with some lively and bright colours that kids would love. You can use a bit of water or vodka to dilute the paint.

Backpack Steps 30a-e.

Roll the blue paste in an egg shape.

Cut a small rectangular piece for the front pouch, edge with the quilting tool and glue in front of the egg shape.

Cut two strips for the straps of the backpack.

Make the features for the backpack and a miniature apple to sit beside it.

Glaze with some gloss and also glaze the backpack’s eyes too to get them sparkling.

Finishing the Cake Steps 31a-c.

Paint the little boy’s eyes with some light brown paint.

Paint the pupils in black and add two white dots.

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Let dry and then glaze the eyes.

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Steps 32a-d.

Similarly paint and glaze the caterpillar’s eyes along with the bear that we made on the dungarees.

Step 33.

Dust the 10” cake board with black paste with cornstarch for the chalkboard effect. Place the cake over the board and paint the surrounding with some letters and numbers.

You can even write a small message or paint the name on the board with letters floating around.

Step 34.

Finally, place the little boy riding his bookworm apple wagon on the top of the cake and enjoy.

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For more information about Anjali and her work, visit: www.globalcaketoppers.com

In Association with

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ISSUE 60 | SEPTEMBER 2017

Elegant Indian Fashion

Collaboration When culture meets art­­­— Candace Chand tells us more about Part 2 of this visually stunning Elegant Indian Fashion Collaboration.

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Tell us about your collaboration Reminiscing the amazing first part of this collaboration back in 2015, cake artists from across the globe have come together once again to celebrate the beautiful and sophisticated designs of Indian fashion. Each artist created a cake inspired by a haute couture Indian outfit typically worn for elegant occasions.

One can see how these outfits can easily translate into a gorgeous cake design with their rich colours and intricate decorations. Masterminded by internationally recognised cake artist and Artist of Excellence, Candace Chand of Candace Chand Sugar Artistry, this collaboration is dear to her ethnic roots and shows that inspiration can come from any form of dress. Started and put into place a year ago, the second part of this collaboration is yet another amazing collection of cakes inspired by Indian attire.

What inspired you to do this theme?

My love for ethnic wear. The elegance, detailed work and beauty of Indian Fashion has always pulled at my heart strings.

Tell us about a few of the pieces that have been made I had given out the inspiration photos to each artist and they were advised to take as much or as little from it and create an elegant tiered cake. Some artists captured and executed the exact look of the outfits, some were drawn to certain techniques and pulled those into their cakes such as beading, ruffles, veils etc. Each piece was done so well that it’s quite easy to see how inspiration worked in this collaboration.

How many members are in your collaboration?

32

How did you decide on this group of people?

Some are past members from the collaboration which I ran in 2015.

And some are new to the project whose work I love and wanted to include.

Did anything go wrong during the process?

It is, as with any collaboration, a lot of work to manage, to try and keep everyone updated and to collect their submissions on time.

There is so much involved from the start to the reveal. At times, it gets hectic but nothing went

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wrong I would say. I have an amazing group of ethical, understanding and encouraging artists.

If you were to do it again, what would you do differently?

One thing I would do is have a firm deadline for submissions. This collaboration had started a year ago but I had changed due dates to accommodate many numerous times.

In the end, this was a lot of work on my plate trying to ensure things got done on time. So perhaps having one firm deadline and not changing that constantly would be fair not only to me, but to all the artists who submit before due dates.

If you were to do another collaboration, how should others get involved?

I think certain collaborations have set standards in the industry and it is always nice to see eager artists wanting to take part. But I highly recommend they share their work and show us all what they are capable of as their creations, their diligence and their positive encouraging attitude is what helps us admins decide whether we would like to include them or not.

Sometimes, artists want to be part of certain collaborations but their work is on another level or different forte.

Find out more about Elegant Fashion Collaboration Part 2 at www.facebook.com/ ElegantIndianFashionCakes

Contributors: CUPCAKES & DREAMS Portugal, Cakedust, Jeanne Winslow Cake Design, Cakes by Julie, Sugar & Spice Gourmandise Gifts, Antonio’s Kitchen, Sweet Delights Cakery.

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How’d They Do That?!

Amazing Cakes Back To Demystified! School Cake

By Molly Robbins, Molly’s Creative Cakes In Association with Rainbow Dust UK

Chalkboard Cube & Chalk 1- Cover cakes with Jet Black sugarpaste and dust with icing sugar for a realistic chalkboard effect.

2- Colour White sugarpaste with Caramel ProGel marbled together and cut strips to make a frame around the cube. Detail with a dresden tool.

3a & b-Use White Rainbow Paint to design a chalkboard effect for the square cake.

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4- Add coloured ProGels to make different pastel shades for the chalk design - I used Pink and Ice Blue.

5- Sellotape some thick straws to a cake board, heat up some White Colour Melts and pipe into the straws.

Allow to set.

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Apple

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1a & b- Use red modelling paste to shape an apple using your hands. Cut out a leaf using a leaf or circle cutter and fold together at the base.

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6a & b- Once the ‘chalks’ have set, they can be pushed out of the straws using a similar sized dowel or the end of a pen lid.

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2- Use Red Colour Flo airbrush paint to shade one side and make it shiny.

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Ruler

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1- Mix sugarpaste with Yellow and Brown ProGels and roll out. Cut strips the same depth as the board (approximately 17mm).

2- Attach around the board like a ribbon using piping gel or Edible Glue.

3a & b- Use both sides of the Red Food Art Pen to create marks and numbers to give the effect of a ruler.

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Crayons

with a sharp knife. Roll the edge with your finger to make a point.

Make ten of each colour.

5- Pipe long drops down the side of the cake following a rainbow pattern.

1- Colour White sugarpaste with Bright Green, Claret, Ice Blue, Orange, Purple, Red and Yellow ProGels

3- Use the Black Food Art Pen to detail two lines on either end of each crayon

6- Stick crayons on the top of the drips using Colour Melts. Create a green colour by mixing Blue and Yellow Colour Melts together.

2- Roll out individual colours (with added Tylo Powder for strength) about the thickness of a pencil.

Cut lengths approximately 3� long

4- Place a small handful of Colour Melts in a piping bag and microwave until melted. Use colours to match the colours of the crayons.

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Made by Molly Robbins, Molly’s Creative Cakes, in Association with

For more information about Molly and her work, visit: www.facebook.com/mollyscreativecakes www.instagram.com/mollymakescakes www.twitter.com/MCreativeCakes

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BACKPACK Cake ISSUE 60 | SEPTEMBER 2017

By Beth Townsend, Cake Effects for Paasche Airbrush Photography by Ryan Merrill Photography

Beth Townsend is an award-winning cake artist from Palm Beach Gardens, Florida. She started cake decorating about six years ago and quickly found her passion would be creating sculpted cakes. Beth loves teaching this art, sharing her self-taught ways. She was the winner of Season 1 of Food Network’s Cake Wars: Christmas and was also the winner on Season 2 of Cooking Channel’s Cake Hunters (Twice as Nice episode). She’s a mentor for thousands at www.creativiu.com, recently became an Artist of Excellence with Satin Ice Fondant and along with her father, invented a line of innovative cake tools.

Difficulty Rating

Equipment Required • ¼ sheet cake • 2 x 10” cake round • 8” cake round • Paasche airbrush (used here was the Beth Townsend Signature Model) • Paasche air compressor • Various airbrush colours • Satin Ice fondant • Satin Ice gum paste • Texture impression mat (optional) • Dresden or shaping tools • Ball tools • Assortment of paintbrushes

• Vodka or clear alcohol • Large and small rolling pins • Edible silver dust • Black/white buttercream in a no.3 piping bag • Pizza cutter • Fondant smoothing paddles • Palette knife • Scissors • Piping tip with a large hole • Powdered sugar or cornstarch • Stitching tool • Wax covered cake boards WWW.CAKEMASTERSMAGAZINE.COM 79

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Pencil Steps 1a-c.

To get started, there are a few things you need to make ahead of time so they can be dry and stable to add to the cake when ready. I recommend making these at least 24 hours ahead of time. The first thing you will be making is the pencil. Once you get the hang of these, they go fast, they make great filler and I like to make a bunch at a time. It’s helpful if you have an actual pencil with you to help guide you. The thickness of the crayons and pencils will be determined by the size of the cake. If you’re making a small backpack, make small pencils, large cake, make large pencils and so on.

Start with a small fist full sized amount of gum paste and knead until soft. Roll into a long log the thickness you want the pencil to be, try and be consistent the whole way down. Cut at the length you want the pencil to be, I like when they are random lengths like it’s a ‘used’ pencil. Holding the cut piece gently as to not stretch it, form the pointed tip of the pencil by rolling it between your fingers.

To create the eraser part, use a flat tool like the palette knife and gently mark (not cut) the tip of the pencil all the way around. Do two lines close together to create the metal banding that you will paint silver later. Make as many as you wish and set aside to dry.

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Crayon Steps 2a-e.

Start by rolling your desired colour of gum paste into a log, the same as with the pencils. Try and stay uniform the whole way down. Cut to the desired length, again I like them to look used so I vary the lengths. If you want them consistent, cut the first to the desired length then lay it along the log to ensure each are cut to the same size.

To roll the wrapper, add a little bit of white gum paste to the colour you made the crayon with just so there’s a little contrast. Knead together well and roll out into a long rectangle.

Cut along a long edge and lay the crayon on top of the piece to measure the next cut. I like my wrapper to be about ½” from each side. Cut the length all the way down.

Using water, lightly wet the gum paste, lay the crayon on top of the beginning of the strip and roll up until the crayon is completely covered. Cut off the excess and press the seam together.

You can make a bunch of these fast and in many colours. Set them aside to dry.

Book Bag Ring Step 3.

To make the ring that will go around the book bag straps, roll some gum paste into a log about ¼” thick all the way down. Cut to about 4” length (depending on how big the book bag is). Wet one cut edge slightly and join them together. Set aside to dry in an oval shape.

Eraser Steps 4a-c.

Mix pink gum paste with white and a little yellow (or you can add food colouring) to create the eraser colour.

Roll into a log, slightly flatten out the two long ends and cut to the desired length. Using a knife, cut the end of the eraser at an inward angle.

Cut each side at opposing angles and you’ve made an eraser!

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Paper Step 5.

Roll some gum paste super thin, as thin as you can get it. Cut into the desired sized rectangle. Use a piping tip with a large hole to cut out the holes in the sides of the paper. Set aside to dry. You can use paper towels underneath the edges of your paper while drying to create a realistic curled up effect.

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Banner & Ruler Steps 6a & b.

For the banner, roll out gum paste into a long rectangle about 10” long. You want it to be a little thick, just under ¼” - you are going to have this standing up so you want it to be strong. Leave to dry at least overnight. Cut into a length about 10” long and about 2” high. Using scissors, cut a triangle out of the end of the banner to create the points. Roll up some paper towels and lay the banner on them so they dry in a waving fashion.

For the ruler, roll out fondant about ⅛” thick and cut into ½” by 5” lengths (or whatever size you want the ruler). Set aside to dry.

Apple Steps 7a-c.

Roll a fist full of gum paste into a ball in your palm. Once smooth, use the ball tool to gently create a dent in the top of the apple.

Using your finger, gently soften the dent so it’s more natural. Set aside to dry.

Carving the Book Cake Steps 8a-c.

Take the chilled sheet cake out of the freezer and allow to defrost a little.

The point of freezing them is so the cake will crumble less when you’re carving and the ganache will set faster. Don’t try and cut a frozen cake - it’s very dangerous (I’ve made that mistake and my fingers paid the price).

Simply allow to defrost enough so it’s still firm but not frozen.

Cut the cake in half short ways so you now have two rectangular pieces. Put a little buttercream on the cake board and lay one half on this. Now you can add your favourite filling. I like to use a thick buttercream for my sculpted cake because it helps with the stability.

Add the other half of the cake and press down on the top to assure the cake and filling are bonded with no air pockets. Using a long knife, trim the sides to create a rectangle to the desired size of the book.

Trim the top of the cake level and to the desired thickness of the book.

Cover the cake in a thick layer of ganache so the entire cake is sealed.

Set aside to set.

Carving the Book Bag Steps 9a-g.

The same as the book cake, work with the cakes still chilled. Put a little buttercream on the cake board and start stacking cakes with a sturdy filling. Just like with the book cake, press down on the top of the completed stack to compress it and push out any air pockets. It’s helpful to print out an actual picture of a book bag that you like or even a sketch.

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(this will help determine how many cakes you will need to bake as you can stack cake pans up to figure out the sizes you need). Cut out the template and hold it against the cake to help guide you.

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This is probably the most important step of this entire tutorial. Make small, sure cuts. It’s easier to keep cutting than it is to add more cake.

Take your time with this. Make a few cuts then work on another area so as to keep it symmetrical all the way around. Keep referring back to the template as needed. If you make a wrong cut and don’t like the way it’s looking, you can build the area back up with ganache or even fondant. If it’s too far different from the original design, don’t worry! Breathe... eat some cake scraps and search the internet for another book bag closer to how the cake is currently looking.

There’s no crying in cake!

Once the cake is carved how you like, cover in a thick coat of ganache and set aside to set.

Covering the Cake Base Steps 10a-d.

This is one of my favourite parts of cake decorating. Wood graining! I learned this from my previous job of 17 years being a faux painter.

You can use this technique in many applications and it’s super easy.

Start by covering the base with buttercream. Sprinkle some cornstarch or powdered sugar on your working area and roll out fondant about ⅛” thick and large enough to cover the base. Carefully pick up the fondant and apply to the base. Smooth down with your hands pressing out any air bubbles. Using the dresden tool (if you don’t have a dresden tool, you can use a skewer, the back of a butter knife or anything with a flat edge, just not sharp! You don’t want to slice the fondant), create the plank sizes about 4” apart. You can use a ruler to help keep the lines straight if you’re unsure.

I like a more organic look where they are not so precise.

Now you’re ready for the wood graining. Really anything goes! The only real key to remember is that wood grains never cross over each other, they run parallel. The lines can be as fat or skinny, busy or plain as you like. If you need guidelines, it’s great to print a picture of some wood grain you like from the internet. Do this step as soon as possible after applying the fondant before it starts to set as it will be harder to create permanent lines without cracking. Have fun with this; there truly is no right or wrong way to wood grain. Trim the edge of the cake base to remove any excess fondant with the edge of a knife. Go slowly as to not tear the fondant work.

Covering the Book in Fondant Steps 11a-i.

The book cake is currently covered in ganache and set, which means it’s firm to the touch and no chocolate is coming off on your fingers. Cover this in a thick layer of buttercream so no ganache is showing. If the buttercream is not sticky anymore, spray with a little water to help the fondant stick.

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roll out with a rolling pin so you now have a strip longer and wider than you actually need. You want it a little thick as you will be scoring it and don’t want to cut through. Using the pizza cutter, score lines back and forth being careful not to cut through. Do lots and lots of passes to create lots of lines.

Use a paper template to measure how tall the side of the cake is. Use this to cut the fondant strip to size.

Roll up the strip gently and transfer to the sides of the cake, unrolling and pressing against the side to adhere. Use a fondant smoother to assure good adhesion. To create the book cover, knead a large amount of fondant in your desired colour as you will roll out more than you need and trim to size.

Roll out the fondant in a large rectangle a little more than ⅛” thick.

Spritz the fondant with a little water and lay the book cake on top of one end. Use the sides of the book to gauge how much fondant you will trim off, about ¼” to ½” around the cake. You can use a ruler to keep the edges straight if you’re unsure. Cut the fondant on both sides trimming off the excess.

Flip the other side of the fondant carefully over the top of the cake creating the book cover. Use the scissors to trim the excess fondant off.

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Use the dresden tool or the back of a butter knife to create some lines to represent the binding on the book. Be careful not to cut the fondant. Set the book cake aside for airbrushing.

Covering the Book Bag in Fondant Steps 12a-v.

The book bag cake is covered in ganache and set, now it will need to be covered in a thick coat of buttercream.

Roll out a large enough piece of fondant to cover the whole cake at about ⅛” thick. At this point, it’s up to you if you want to add a texture to it or not. I think the more texture you can add the better as it helps things look more realistic. Add a floral swirl pattern with a texture mat. Lay the mat on the fondant and lightly roll over the top to leave the design in the fondant below. Spray the cake with water if the buttercream is no longer sticky.

Gently pick up the fondant and drape evenly over the cake. Press the sides to the cake making sure it has good adhesion. Don’t worry about the corners of the cake, you can trim off with the scissors later and cover the marks with the trimming.

Press the corner edges together allowing the excess to gather forward and trim off with the scissors tight to the cake. Smooth this seam down with your finger as best you can.

Use the shaping tool to add some pleating or natural movement to the sides of the book bag. This will later be shaded with the airbrush.

Roll a long rope of fondant about ¼” thick. This will be the piping detail.

Don’t feel like you have to do this all in one shot, it can be pieced together on the cake. Add water to all the edge seams of the cake where you are adding the piping detail.

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all sides and edges. Use the stitching tool to add detail on all the piping.

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Make a paper template to fit the side of the cake in the shape of the pocket.

Roll out some fondant a little thicker than normal, a little over ¼” thick. Use the template to cut out two pockets, one for each side. Use the stitching tool to add detail to the edges.

Add water to the long bottom edge and the two short sides and carefully adhere them to the sides of the cake.

Pull open the top of this so you can later add pencils and crayons in here.

Do the same for the opposite side.

Do the same to the front of the cake creating a pocket. Adhere in the middle of the pocket to make it a little stronger.

Use the large hole piping tip to add a grommet detail to the top of the pockets.

Create a paper template for the top flap of the bag and cut out of ⅛” thick fondant. You can add the stitching detail now if you like.

Spray a small amount of water to the back of this and add to the cake in the centre. You can allow this to sit a little irregular as if it was just closed and not laying totally flat on top of the cake.

Roll out a long thick strip of fondant which will be the strap for the top of the bag. Cut into about a 2” strip rounding out the short edges. Add the stitching detail and cut 4-5 holes starting at the rounded end going up.

Add a little water to the back and adhere to the cake centred on the top flap.

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slip on the ring made previously with the seam facing the back so it’s hidden (it helps to paint this silver as it makes it easier to get all sides).

For the bag back straps, roll out fondant a little more than ⅛” thick and cut two strips about 2” wide and however long you need to be just longer than the back of the book bag.

Cut and add the stitching detail and add a little water to the back. Attach the top end first along the bottom edge of the top flap. Allow to ruffle down the back so it doesn’t look tight up against the cake; this helps it look more realistic.

Intro to Airbrushing This is by far the most exciting and creative part! There are so many things you can do with the airbrush that are almost impossible to recreate without it. I have used a Paasche brand airbrush for about 20 years now. In my previous job, I would use this to do murals or stencilling with paint or even makeup! Now I use my airbrush for edible art. I attribute the realism of my cakes to the shading and gradient effect I get by using this airbrush, I cannot create without it!

There are a few different airbrushes you can use to fit your specific needs. I have always been fond of the Paasche H set, in this kit you have everything you need to get you started. This is a single action kit and a good beginner set, but once you get to know it, you will fall in love and it will be your go to model. Once you have mastered that, you can move onto the Talon. This is a dual action airbrush that takes a little more getting used to but it has precise and super fine ability. This is more of a professional tool. I find reasons to use both; to me, they are my most reliable and important tool in my cake making kit, and honestly, my most fun toys too! You will find that they are very durable and easy to clean. Today, I’m going to be using the Beth Townsend Paasche signature model. I recommend trying out a few models and seeing which works best for you. There are also many other products you will want to try with Paasche. Go to their website and see all the incredible things they have to offer (www.paascheairbrush.com). In this tutorial, I’m going to be showing you how to add colour, shade and how to use your airbrush to add a deep textured look. Let’s get started!

Airbrushing the Ruler Steps 13a-e.

Start with the easiest to airbrush then work your way up. Let’s start with the ruler. Start by putting a few drops of airbrush food colouring in the paint cup. You don’t need much paint, a little goes a long way. Start by adjusting the fluid nozzle over a paper towel until you get the spray that you’re looking for. You are looking for a medium mist for more of a shading effect. Practice until you feel comfortable moving onto the sugar project. Softly press the trigger and allow the mist to graze over the ruler, going around all the sides but not filling in the middle. You are looking for more of a whimsical watercolour effect. With black airbrush colour, put a few drops in a bowl and use a fine paintbrush to add little lines around the ruler to represent the measurement marks. I made mine purposely whimsical and not true measurements. This part is up to you.

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Airbrushing the Pencil Detail & Crayon

Steps 14a & b.

The pencil has a few more steps to it. First, paint the yellow on the main area. Try not to get the colour on the eraser and tip parts. Set the airbrush to a more tight mist by twisting the fluid nozzle and testing it on a paper towel until you feel it’s right. Hold the pencil in your hand and roll it around until you cover all sides. With it having this fine mist, it will dry very fast.

Clean the gun and move onto the pink eraser colour. Add a few drops to the cup and again with a super fine mist, colour the eraser area. Airbrush the wood tip an ivory colour. Mix some edible silver dust with some vodka and use a fine paintbrush to paint the banding around the eraser. Lastly, use a fine brush to paint the very tip of the pencil black. All the crayon needs is a little band of black around the top and bottom.

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Airbrushing the Banner Step 15.

Airbrush the banner the same way you did the pencil with a contrasting colour. I like the muted effect of only doing the edges and not filling in the whole banner. Set aside to dry and later you will write a message on it.

Painting the Papers Steps 16a & b.

Start by adding a little vodka to some light blue food colouring so it’s a little thin. Using a fine paintbrush, carefully draw some lines to represent lined school paper. Thin out some black airbrush colour with vodka (50/50 mix) and lightly spray the edges of the paper to give it a little dimension.

Painting the Apple Steps 17a-c.

Start by lightly dusting the apple with light green food colouring. Go very light and spray just past the apple with each stroke. You don’t want to double up the coat on your return pass, just light coats. Allow to dry for about 5 minutes then continue with the red.

Cover the same way with light strokes.

You are looking for a depth of colour by using the two. You want this apple to be a very deep red colour to contrast with the red of the book bag.

Use a little brown fondant and roll into a log to create the stem. Leave fat at one end and thin at the other like a teardrop shape. Insert the thin end into the centre of the apple dent.

Airbrushing the Wood Grain Base Steps 18a-e.

Start by spraying the entire area with black airbrush colouring. Use a folded damp paper towel to wipe off the excess revealing the wood grain texture. All the black will settle in the grooves that you made. Spray the planks going with the grain with ivory colour. Don’t feel you need to fill it in completely. Leave it streaky so you can fill in with another colour. Add streaks of brown to show depth and contrast.

Lightly airbrush the cracks between the planks black to define them.

Airbrushing the Book Steps 19a-c.

Lightly and carefully spray black over all the white pages of the book (if you get any on the book cover part, lightly wipe with a slightly damp paper towel).

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Use the same black to go over the lines of the binding of the book and any edges you want to highlight. I purposely left this line thick to add to the whimsy of the design. Gently wipe the pages of the book with a lightly damp paper towel like on the wood graining of the base to reveal the lines of the pages. This will add great depth.

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Place the book cake where you would like it on the base. I like to use milkshake straws for support for my cakes as they are very thick not like regular straws and easy to cut.

Measure out where the book bag will sit on the book and place straws every inch or two within that spot. Be sure not to put them beyond where the next cake will sit so they are not seen. Keep the top of the supports just below the top of the book cake and level. Add just a little bit of buttercream or melted chocolate on top of the supports and carefully set the book bag cake on top. Be sure that all the best sides are facing forward.

Mix up some silver dust with vodka and use a small paintbrush to colour in the grommet details on all the pockets, touch up the silver ring on the front of the cake and paint the inner ring of the holes in the top strap.

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Airbrushing the Book Bag Steps 20a-d.

To airbrush the book bag, pick a good contrasting colour to set this apart from the book and other accessories.

Start by lightly spraying over all the edges, creases and folds, almost outlining the book bag. Fill in all the unsprayed areas in three light coats.

You never want to airbrush a heavy coat as you run the risk of it running or pooling up.

If you did a texture like I did, now you can use the damp paper towel trick and wipe off the excess to reveal the texture. Just be careful to not wipe off an area that was meant to stay solid red. If you do though, no worries, just carefully re-airbrush that spot in light coats. Adding shading to the bag is very important as this adds to the realism. This is also something that is very hard to do without the Paasche airbrush. Set the fluid to be light as you don’t want too much at one time. Don’t forget to practice on paper towels. Add light coats into the grooves and seams of the bag.

Spray behind the straps and contour the deep areas. You will see a huge difference in the project by doing this step.

Stacking the Cake Steps 21a-e.

To stack the cake, place a small amount of buttercream on the base to glue it down (you can also use melted chocolate for extra stability).

Steps 22a-d.

To write 'Back to School', I used my Paasche Flow Pencil. It's so easy to use! Just add some black frosting in the pot and pull the trigger back to get nice even control.

Use the flow pencil to write the numbers and letters on your sheets of paper too. This step can be customised to suit your teacher.

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Attach with a little bit of buttercream, try to be sparing with it as you don’t want to see it oozing out from behind the decorations.

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Gently tuck the pencils and crayons into pockets and place around the cake. Take your time and have fun with this, it’s one of the best parts of cake decorating.

For more information about Beth and her work, visit: www.cakeeffects.com

Photography by Ryan Merrill Photography

Cleaning the Airbrush

Troubleshooting

If you take care of your airbrush, it will last years.

It really is so easy to do and doesn’t require much maintenance, it just needs to be washed out after EACH use. After every colour that you use, detach the cup and run warm water through it. Also hold the hole where the cup fed the gun under running water and push down the trigger to flush the gun out. You can also submerge the gun in a bucket of water and hold the trigger down to flush the gun if you don’t have running water available (I like to use an empty Satin Ice bucket). You never want to let any colour sit in the gun without use for more than a few minutes. You should never have a need to take apart the gun, general cleaning will keep things running perfectly.

If your gun starts to spurt out colour or makes dots on your project while you are spraying, you might have a small clog in the gun. It’s easy to fix! Just run the gun under water like you’re cleaning it and hold your finger over the nozzle where the fluid comes out, stopping any water from coming out while pushing the trigger. This will create back pressure and unclog any debris.

If you accidently spray something the wrong colour or get some over spray somewhere you shouldn’t have, simply wet a paper towel or use a wet paintbrush to clean the area before it dries. It’s pretty easy to remove while still wet, but very hard after it’s dried, so work fast but don’t panic. Wait until the cleaned area is completely dry before you re-airbrush that spot.

In Association with

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SPONSOR SPOTLIGHT Winners of the Best Retailer Award in 2012, 2015 and 2016, The Cake Decorating Company is clearly the people’s choice for the best cake decorating products and friendly service. Ultimately, this isn’t about THEM. As well as ‘just’ being a retailer, they’re passionate about supporting the cake industry as a whole and work closely with brands and cake artists to bring their products to market. In the 18 months up to July 2017 alone, these are just some of the products they have helped bring to market (or been first to make available to UK customers): • CakeFrame Standing Minion & Pouring Kits • Cake Lace products • Spectrum Flow • Doodle Pen • Safety Seal • Dawn Parrott Ultra Fine Royal Icing • Rhu Strand Face Mould • Silho Cake • Stamp a Cake • THE SUGAR PASTE™ • Sweet Elite Tools • Flexique • Cake Dutchess products • Evil Cake Genius products • The Cookie Countess Stencils • Marvelous Molds Flexabets • Roxy & Rich

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The Cake Masters Awards are the highlight of everyone’s cakey year. We’re all so grateful to be part of this brilliant industry and wanted to show our appreciation by sponsoring the Cake Artist of the Year. Whether you’re nominated or not, I’m in awe of your talent (you should see my decorating attempts, let’s never talk about last year’s gingerbread house!).

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Social Snippets Join the conversation!

Ruth Rickey Ruth is an ICES Certified Master Sugar Artist who has appeared on Wedding Cake Wars, TLC’s Ultimate Cake Off as well as three specials on Food Network.

Whether it’s on Facebook, Twitter or Instagram, we see some amazing stuff online. Here’s this month’s round up…

As school time rolls around every year, I think about how excited I got to go back and start learning all the new things! I genuinely enjoyed school.

When I became a cake decorator, it was the same. I soaked up all the knowledge I could gain from Days of Sharing, books and classes.

One of my favourite lessons actually came in law school. The professor told us that, in law, we had to be like the eagle, always looking back. In other words, the laws of the past shape the decisions of the future. It is the foundation. Similar rules apply in cake.

For those of us who have been decorating for a few decades or more, we know that everything old is new again. Someone wrote to me once to ask if I thought wafer paper flowers would be ok on a competition cake ‘since it is such a new technique’. I laughed out loud and told her that folks were doing those before she was born. She was genuinely surprised.

The drip cakes that are all the rage right now? We did those at the grocery store bakery 25 years ago.

That was our cheap ‘grab and go’ decoration. And now people think they are fancy!

We’re totally in love with this steampunk design cake by Vida’s Cakes. With 90% of the design being handmade, it’s no wonder this piece was the Bronze winner at Birmingham Cake International 2016.

This bag is so realistic we want to own it!

This stunning cake by Les Gâteaux de Gilles definitely caught our attention with its bold colours and detailed design.

When digital meets cake, we love this funny poop emoji design by Zoe’s Fancy Cakes using Renshaw’s new Chocolate Fondant.

We adore this beautiful floral design from Crazy Sweets by Theresa Täubrich, especially the unique vase in the geometric decor.

My advice? Grab some old books and magazines and dig in. You could be surprised at what ‘new techniques’ you could find in these old treasures.

Overlook dated colours and designs.

Focus on the skills. Let the past be your next teacher!

For more information, visit: www.ruthrickey.com www.sugargypsy.com

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