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LEARN TO MAKE AND DECORATE AMAZING CAKES ISSUE STEP-BY-STEP 61 | OCTOBER 2017 ISSUE 61 OCTOBER 2017 £4.20

MAKE THIS AUTUMNAL BASKET CAKE!

8 Exclusive

Beautif ul basket effects

TUTORIALS +LEARN STEP-BY-STEP +expert advice

W IN! £110 worth

Interviews with CAKE INTERNATIONAL 2017 WINNERS

of The Sugar Paste™!

Heartwarming Delicious Recipes

Steampunk Chic Ragdoll Cake WWW.CAKEMASTERSMAGAZINE.COM Tutorial Tutorial

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ISSUE 61 | OCTOBER 2017

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ISSUE 61 | OCTOBER 2017

Cake Masters Magazine Subscription sign up and queries +44(0) 1442 820580 www.cakemastersmagazine.com

Contributors: Little Lady Baker Cake Artist Life In Sugar CAKE! by Jennifer Riley Merci Beaucoup Cakes The Violet Cake Shop Roses and Bows Cakery Augustus Gloop Emily Made A Wish Cake Heart Twisted Tortes Maria Teresa Perez Cake Me Away Designs Sweet Dreams by Heba Morsels by Mark Art Biscotti Stacked Tartas Imposibles Jeanne Winslow Cake Design Sugar Geek Show Silvia Mancini Cake Art Crazy Sweets by Theresa Täubrich Magda's Cakes

Front Cover Star

Reva Alexander-Hawk, Merci Beaucoup Cakes

Editor

Rosie Mazumder editor@cakemastersmagazine.com

Editorial Team Hanaa Foura Rhona Lavis Laura Loukaides

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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

Rustic Autumnal

Issue

Summer has officially disappeared and we’re ready for the autumn season with this month’s issue, packed full of rustic and autumnal inspired cakes and features!

Make these beautiful cakes in this month's issue

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We have just come back from the fantastic Cakeology cake show in India where we met lots of fantastic cake designers and built a life-sized elephant LIVE at our stand!

This fabulous issue is filled with themed tutorials with easy to follow steps and photos. With the beautifully detailed Steampunk Chic cake by Violet Lin Tran of The Violet Cake Shop to the lace detailed Masquerade Costume Cake by Jennifer Riley of Cake! by Jennifer Riley, there’s lots to learn from our exclusive tutorials. Reva Alexander-Hawk of Merci Beaucoup Cakes teaches you how to easily paint on cakes and produce a basket design with her Bountiful Baskets tutorial in How’d They Do That?! You can also exercise your skills to make the gorgeous Autumnal Copper Twig and Berries Wedding Cake from Laura Dodimead of Cake Artist Life in Sugar.

This month, we review Faye Cahill’s lustre dusts to create a glamourous metallic cake. We absolutely loved how easy they were to use whilst also providing such a strong colour with little product - available from Cake Stuff. Plus, solve our anagrams in this month's Elevenses competition for your chance to win over 36kg of THE SUGAR PASTE™ from The Cake Decorating Company worth over £110!

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There's a thoughful collaboration this month brought to you

by Erin Schwartz of Stacked, founder of Unseen Battles. I was amazed by the creativity and amount of detail that went into all the pieces in the collaboration, particularly the story and messaging behind the Unseen Battles collaboration - thank you to the members for being so personal.

Lastly, I hope to see you at Cake International Birmingham next month and at the Cake Masters Magazine Awards, it is going to be fantastic and I can't wait!

See you there!

Best wishes, 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.

Rosie Editor

Editor@cakemastersmagazine.com

Subscribe! from only £35 a year

Find out more at www.cakemastersmagazine.com

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Contents

ISSUE 61 | OCTOBER 2017

Autumn is here! Inside this issue are lots of easy to follow autumnal and rustic cake tutorials and cakespiration.

On the Cover

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30 61

Beautiful steampunk design

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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

13 Baking It Masterclass Top Tips on

6 Baking Wish List

16 Afternoon Tea - Halloween Afternoon Tea

47 Elevenses – Ask the Expert, Competitions, Book and Product Reviews + More!

how to use the 3D Cake Designer

42 How'd They Do That?! Painting

on Cakes Merci Beaucoup Cakes

44 Cake International 2017 Upcoming Features

66 Cake Events - Cake events

55 Enter these competitions!

90 Social Snippets - Amazing

74 Interviews - Cake International

and things we are looking forward to!

cakes we have spotted online

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Cake International 2017 Competition dates

Winners' cakes and their experience

77 Cake Collaboration

Unseen Battles 80 Cake Spaces Augustus Gloop Look into her cake space!

88 Cake Competition Advice

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ISSUE 61 | OCTOBER 2017

11

Metallic detailing

xx 52 61

WIN

!

48

Tutorials

Competitions 48 Anagrams - Win 36kg of

19 Steampunk Chic, 30 34 52 61 69 82

The Violet Cake Shop Autumnal Copper Twig and Berries Wedding Cake, Cake Artist Life In Sugar Masquerade Costume Cake, CAKE! by Jennifer Riley Rag Doll Cake, Little Lady Baker Bountiful Baskets, Merci Beaucoup Cakes Steampunk Witch’s Hat, Roses and Bows Cakery Sleeping Unicorn, Magda's Cakes

The Sugar Paste™ worth over £110!

Recipes 8

Classic Lemon Tart with Limoncello Strawberries 9 Piñata Cookie Surprises 10 Hidden Clove, Apple & Strawberry Strudel 11 Super-Chewy Chocolate Chip Cookie Bars

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Baking Wish List

ISSUE 61 | OCTOBER 2017

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

Get organised in style with these self-adhesive chalkboard sticker labels. They are reusable and perfect for labelling jam jars and food storage. The pack offers 36 labels and a chalk pen set for a trendy touch. £3.75 Thekitchengiftco.com

Keep your kitchen stylish with this cute babushka doll timer. Just give the doll a twist and she will let you know when your baked goods are cooked. The timer is made of durable plastic and features a removable lid to reveal the timer underneath with a full adjustable timing dial. The timer measures W: 7.5cm x D: 7.5cm x H: 12cm.

AUD $12.75 Yellowoctopus.com.au

Prices correct at point of printing

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Combine spacers and blades in customisable combinations to make the perfect ribbons, beautiful bows, border trims, striped designs and linear accents for your fondant cakes. With an easy push button system for inserting/removing the wheel and a comfortable design, the Wilton Decorate Smart Fondant Ribbon Cutter Set makes it easy to create a variety of ribbons. £22.50 Diy-icing.co.uk

Decorate your Halloween cupcakes with these cute edible spider toppers. The spiders are piped onto white sugar discs to make them easy to pop onto your baked treats, cakes and cookies. The discs have a diameter of approximately 40mm making them the perfect size for cupcakes!

From £3.30 Available in a pack of 12 or box of 84 Cakecraftworld.com

ISSUE 61 | OCTOBER 2017

October is Breast Cancer Awareness Month and KitchenAid are raising funds for The Haven, a British breast cancer support charity with their Raspberry Ice Artisan collection. The collection features a 4.8l stand mixer, kettle, toaster and polka dot ceramic bowl, all in this beautiful pink design. £569 Kitchenaid.co.uk

Following on from the success of their Couture sugarpaste, Cake Stuff have launched their own luxury marzipan. Made from a unique blend of sweet Californian and bitter Mediterranean almonds, the excellent flavour balances really well with rich fruit cakes making it the perfect choice for wedding, Christmas and richer celebration cakes.

The marzipan is styled on continental almond paste recipes but at a fraction of the price.

From only £23.48 (£34.99 RRP) for 5kg Cake-stuff.com

Impress people with this striking design made easy with this cake tin.

Made from heavy gauge aluminium for an even bake with a non-stick finish. These come in a range of designs you can choose from. £7.50 Marksandspencer.com

The simplest way of getting a high impact sparkle effect is with Rainbow Dust's range of coloured sugar crystals. Ideal for finishing any cakes and desserts of any size!

RRP from £2.15 Available from all good sugarcraft shops

A fun little gadget for your baking kit, these jean style muffin tins add a comical touch as they bake creating the ‘muffin top’. The pack includes four moulds made from quality grade silicone and is food and dishwasher safe. A great set that is fun for kids and even holiday parties.

AUD $19.99 Yellowoctopus.com.au

Ingenious Edibles Safety Seal is an innovative product that allows you to coat items in a food safe material. Perfect for sugar flowers, metal picks and florist wires, you can now ensure everything that touches your cake is food safe.

Simply melt the Safety Seal, dip your item then allow to dry before inserting it directly into your cake. Voila! Food safe anything! £7.95 Thecakedecoratingcompany.co.uk WWW.CAKEMASTERSMAGAZINE.COM 7

ISSUE 61 | OCTOBER 2017

Classic Lemon Tart with Limoncello Strawberries

Serves 10–12

FOR THE PASTRY: 1 quantity of Sweet Shortcrust Pastry with zest of lemon added with the icing sugar 23cm (9”) round, 3cm (1¼”) deep tin

FOR THE LEMON CUSTARD: 6 eggs 240g (8½ oz/scant 1¼ cup) caster (superfine) sugar 4 lemons 170ml (6fl oz/¾ cup) double (heavy) cream FOR THE STRAWBERRIES: 300g (10½ oz) strawberries, washed, hulled and cut into halves or quarters depending on size 2 tbsp caster (superfine) sugar 1 tbsp Limoncello (optional) TO DECORATE: Meringue Kisses (optional) Basil leaves (optional) Edible flowers (optional)

Recipe from Soulful Baker Julie Jones Photography by Lisa Linder Jacqui Small £20

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Make, line and blind bake your pastry, reserving any leftover pastry for another use.

Leave the pastry case to cool completely, trim off any excess and leave the case in its tin.

Turn the oven to 120°C fan/140°C/275°F/ gas 1.

To make the lemon custard, crack the eggs into a large bowl and beat together using a fork, trying not to incorporate too much air while doing so. Add the sugar, zest of a lemon and juice of all, and finally the cream. Mix together thoroughly, then set aside for 10 minutes.

If after this time any froth appears on the surface, spoon off and discard. Pass through a sieve, straining into a large jug, or something that can then be poured from easily.

Place the cooked tart still in its tin on a baking sheet and place on the middle shelf of the preheated oven. Pull the shelf out and carefully pour the lemon custard into the pastry case, filling as close to the top as you can. If any bubbles rise to the surface, they can be easily popped by running the flame of

a blow torch over the surface, but this isn’t a necessity. Gently ease the shelf back into the oven, close the oven door and bake for 35 minutes.

When ready, the tart should have a slight wobble towards the centre. If when gently shaken you feel it is still rippling towards the outer part of the tart, bake for a further 10 minutes and then re-check. The tart can go from being seemingly under cooked to being set solid in no time, so be vigilant. Once you are happy with the consistency, remove from the oven, leave the tart in its tin and leave to cool completely – it will continue to set further.

Place the strawberries in a bowl, add the sugar and Limoncello, if using, and leave the fruit to macerate until needed. When ready to serve, add a few freshly picked and torn basil leaves to the strawberries, and serve alongside a slice of the lemon tart, adding some Meringue Kisses for texture if you wish.

ISSUE 61 | OCTOBER 2017

Piñata Cookie Surprises

Recipe from Sally’s Cookie Addiction Sally McKenney Published by Race Point, an imprint of The Quarto Group £16

Makes 96 cookies or 24 cookie stacks

4 cup (540g) all-purpose flour, plus more if needed for dough and for rolling out 1 tsp baking powder ½ tsp salt 1 cup (3 sticks/360g) unsalted butter, softened to room temperature 1 cup (300g) granulated sugar 2 large eggs, room temperature 1 tbsp (15ml) pure vanilla extract (yes, a full tablespoon!)

Traditional Royal Icing ½ cup (80g) sprinkles and/or tiny candies, plus more for topping 1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

2. In a large bowl, using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth, about a minute. Add the granulated sugar and beat on medium high speed until creamed, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until

combined, about a minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

sheets with parchment paper or silicone baking mats. Set aside.

4. Divide the dough into two equal portions.

Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer a non-stick silicone mat) to about ½” (6mm) thickness. The rolled out dough can be any shape, as long as it is evenly thick.

9. Frost each cooled cookie cup as desired. I used a Wilton no.12 piping tip to decorate my cookies. Decorate with sprinkles.

3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. If the dough seems too soft, you can add a tablespoon (8g) more flour to make it a better consistency for rolling.

5. Stack the slabs of dough, with a piece of parchment paper between them, on a baking sheet and refrigerate for at least an hour (and up to 2 days). If chilling for more than 2 hours, cover the top slab of dough with a single piece of parchment paper.

6. Preheat oven to 350°F (180°C). Line baking

7. Remove one of the slabs of dough slabs from the refrigerator and, using a 2” (5cm) round cookie cutter, cut into circles. Reroll the remaining slab and continue cutting until all is used. Repeat with second slab of dough. You should have about 96 circles.

10. Frosted cookie cups will stay fresh in an airtight container in the refrigerator for up to a week.

MAKE-AHEAD TIP Prepare the cookie dough through step 4.

Cover and chill the dough in the refrigerator for at least an hour and up to 4 days before continuing with step 5. Unfrosted cookie cups will stay fresh in an airtight container at room temperature for up to 3 days.

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ISSUE 61 | OCTOBER 2017

Hidden Clove, Apple & Strawberry Strudel

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Recipe from Comfort Candice Brown Photography by Ellis Parrinder Ebury Press £20

Serves 8

FOR THE PASTRY: 150g plain flour, plus extra for dusting 150g strong white bread flour 1 tsp icing sugar 50g lard, cubed 150ml cold water 200g cold unsalted butter FOR THE FILLING: 2 Bramley apples 2 Braeburn apples 100g fresh strawberries Grated zest and juice of 1 lemon 1 clove 40g golden caster sugar ½ tsp ground cinnamon 40g ground almonds 50g unsalted butter

FOR THE FINISH: 1 egg, beaten with a splash of milk, for egg wash 25g demerara sugar 25g flaked almonds

First make the pastry. Sift both types of flour and the icing sugar into a large bowl. Add the lard and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the cold water and bring everything together with your hands. Turn out the dough onto a lightly floured work surface and knead briefly until smooth. Wrap in cling film and chill for 30 minutes.

Meanwhile, place the cold butter between two pieces of greaseproof paper and bash/

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roll with a rolling pin until you have a flat 15x25cm rectangle that is about 3mm thick.

Roll out the chilled dough on the floured surface (rolling away from you) into a 20x40cm rectangle. Lay the butter rectangle on the bottom two thirds of the dough rectangle. There should be a clear border of about 1cm at the bottom and 2.5cm at the sides.

Fold the top, unbuttered third of the dough rectangle down over the middle third, then fold the bottom third up over the middle third (you will now have alternating layers of dough, butter, dough, butter, dough). Pinch the edges together, then wrap and chill for 30 minutes.

Flour the work surface again and set the dough on it so a short side is nearest to you.

Roll out away from you into a 20x40cm rectangle again. This time, fold both the top and bottom of the rectangle in so they meet in the middle, then fold in half like a book.

Pinch the edges together. Wrap and chill for 30 minutes.

Roll out the dough into a rectangle as before.

Fold the top third down and the bottom third up over it. Wrap and chill for 30 minutes.

Repeat this rolling and folding process (called a ‘turn’) three times, chilling between for 30 minutes. This will make a total of four turns.

You only need about two thirds of the pastry for this recipe, so cut it into two pieces: one third and two thirds. Keep the larger piece you are going to use for the strudel in the fridge

until you need it and the other piece can be frozen.

Preheat the oven to 180°C fan (200°C/400°F/ Gas Mark 6). Line a baking sheet with greaseproof paper.

Peel, core and dice the apples. Hull and quarter the strawberries. Put the fruit in a large bowl with the lemon zest and juice, clove, caster sugar and cinnamon. Mix together gently.

Lightly dust a work surface and roll out the pastry away from you into a 30x20cm rectangle that is about 3mm thick. Lightly mark a line down the centre of the rectangle to divide it in half lengthways. Sprinkle the ground almonds evenly over one half, leaving about a 1cm clear border around the edges.

Spoon the apple and strawberry mixture, slightly heaped up, in a line on top of the ground almonds. Dot small pieces of butter over the fruit.

Egg wash all of the pastry edges, then fold the empty side up and over the filled side.

Press the edges together using a fork to crimp.

Carefully transfer to the baking sheet. Egg wash the whole strudel. Using a very sharp knife, make cuts across the top of the strudel at 2.5cm intervals. Sprinkle the demerara sugar and flaked almonds over the top.

Bake for 35–40 minutes until the pastry has puffed up and is golden and crisp.

Serve hot with my vanilla custard and wait to see who gets the hidden clove!

ISSUE 61 | OCTOBER 2017

Super-Chewy Chocolate Chip Cookie Bars

Makes 24 bars

2 cup (330g) all-purpose flour 1 tsp cornstarch 1 tsp baking soda ¾ tsp salt ¾ cup (1 stick/180g) unsalted butter, softened to room temperature 2 cup (450g) packed light brown sugar 2 large eggs plus 1 egg yolk, all at room temperature 2 tsp pure vanilla extract 1 cup (270g) semi-sweet chocolate chips 1 cup (120g) chopped walnuts

1. Preheat oven to 350°F (180°C). Line a 9x13” (23x33cm) baking pan with parchment paper, leaving enough overhang around the sides to easily lift the bars out. (I encourage parchment so that you can easily remove the baked dough

as a whole and not cut it into bars while it’s in the pan.)

2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

3. In a large bowl, whisk the butter and brown sugar together until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until combined.

4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the chocolate chips and walnuts. The dough will be soft, yet heavy.

5. Press the dough evenly into the prepared baking pan. Bake for 24-27 minutes, or until the edges and top are lightly browned.

6. Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, remove the baked dough from the pan by picking it up with the parchment paper on the sides. Cut into squares.

7. Bars will stay fresh in an airtight container at room temperature for up to a week.

MAKE-AHEAD TIP Prepare the dough, following steps 2 through 4, then cover tightly and refrigerate for up to 3 days or freeze for up to 3 months. When ready to use, allow the dough to come to room temperature (if frozen, thaw in the refrigerator first), preheat the oven to 350°F (180°C), and continue with step 5. Baked bars can be frozen for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before serving.

Recipe from Sally’s Cookie Addiction Sally McKenney Published by Race Point, an imprint of The Quarto Group WWW.CAKEMASTERSMAGAZINE.COM 11 £16

ISSUE 61 | OCTOBER 2017

SPONSOR SPOTLIGHT Be Brave, Be Inspired!

Global Sugar Artists Network, founded in 2014, is a large and professional sugarcraft and cake art community created for artists at all levels and supported and inspired by the artists all around the world.

GSARN’s mission is to promote sugar and cake artists and expose edible art to the eyes of all art lovers worldwide.

It’s a bridge between artists, customers and art lovers.

Global Sugar Artists Network have created an international team with the most talented masters to provide a large and professional sugar art network all over the world. They offer cake and sugar artists an opportunity for networking and selfpromotion and also show their art and skills to the world.

GSARN continue to present country collaborations and web contests to discover new talents in the global cake industry. At the beginning of 2017, they have presented and organised three country collaborations in Russia, Belarus, Ukraine, Turkey and Italy.

For more information about GSARN projects, visit:

www.globalsugarartistsnetwork.com

“

We are delighted to be part of the Cake Masters Magazine Awards this year. It’s a great honour to be with talented people who take the artistry of cake and sugarcraft to a high level each year.

Global Sugar Artists Network is proud to sponsor 2017 Best Cake Show Award.

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Asli Bulut, Founder and Director of Global Sugar Artists Network MAGAZINE

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ISSUE 61 | OCTOBER 2017

CAKE`S

NAME CAKE STAC

KER & EDITO

R

CAKE SKET

CHER

IMAGES

Fondant with Emb ossed Lines Lustre Pea

rls

Modern Pipp with Royal ing Icing

Demo Cak

e, Round 8”

x 4”, Round

4” x 4”

WELCOME TO THE BAKING IT MASTERCLASS

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ISSUE 61 | OCTOBER 2017

Halloween Afternoon Tea Travel - Taste - Try

A Spook-tacular Afternoon Tea At Lancaster London Boo! (as in the ‘scary boo’ and not the ‘yucky boo’). We love a fab-themed afternoon tea at Cake Masters so when we were invited to preview Lancaster London’s Halloween Afternoon Tea, we got our pointy witch hats ready.

I actually didn’t know quite what to expect, but on arrival at the hotel’s afternoon tea lounge area, the Halloween music was already playing and the spiders and cobwebs beckoned me. The first thing that caught my eye was the film style acetate see through menu, which detailed the mainly black and white delectations: - Smoked halibut, white cream cheese & black caviar on pumpernickel - Axe-carved bresaola beef, horseradish, charcoal shell - Massacred egg, curried mayonnaise - Cucumber, cracked black pepper & tapenade in white coffins - Sushi roll, blackened seaweed & crab - Pitch black pudding scotch egg - Cursed blackbird macaron, orange & 16

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white chocolate - Psycho marbled lollipops - Black Sunday battenberg - Night of the living tart - Haunted black forest mousse - Coconut scones, dark chocolate scones, and plain scones served with homemade blackberry jam & blood clotted cream

I was so engrossed with the menu that I still hadn’t put two and two together; this was an afternoon tea themed not only for Halloween, but also a full AT inspired by 1960’s classic horror movies! How cool is that? Built in 1967, Lancaster London is going back to the 1960s for Halloween to celebrate its 50th birthday. Re-launching in September 2017 following a mega £80million renovation – or re-‘vamp’ – the hotel is ‘thrilled’ to announce the hair-raising Halloween Afternoon Tea, available from 17th-31st October 2017.

The presentation of this AT is a show in itself. The entire menu, except the scones course which is freshly baked and served warm, is displayed on a fab movie film

Cake Masters Magazine Editor and Jen Rolfe from Jen’s Just Desserts

ISSUE 61 | OCTOBER 2017

clear glass serving platter. Our waitress then poured water over a bowl of dry ice and voila! Instant creepy Halloween vibes and such a mesmerising WOW! moment.

It really is a visual treat, the ‘fog’ rolling over all of the black and white goodies.

My favourites were the pitch black pudding scotch egg and the beef in the charcoal shell – really delicious.

Everything was mini/bite-sized which really made the whole experience fun!

You can wash down these ghoulish delights with a selection of fine teas, including my fave, Sapphire Earl Grey.

You can also enter a competition, Lancaster London invites you to embrace your inner Hitchcock and capture a chilling photograph of the Halloween Afternoon Tea. To enter, all photos must be in black and white and use the hashtag #WeAlwaysScare to win a complimentary Christmas Afternoon Tea. The 1960s Halloween Afternoon Tea is priced at £35 per person and is served from 2pm until 5.30pm.

Lancaster London, Lancaster Terrace, London W2 2TY Reservations on 020 7551 6000 or visit: www.lancasterlondon.com

Photography: Jen’s Just Desserts

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ISSUE 61 | OCTOBER 2017

SPONSOR SPOTLIGHT L E A R N AT T H E A C A D E M Y

BEGINNERS CAKE DECORATION CLASSES CAKE CARVING

Create Inspire Enjoy Renshaw Academy are delighted to sponsor the 2017 Sculpted Cake Award. This vibrant and exciting category showcases the innovation and creativity that is such a part of modern cake artistry.

And just who are they? Well everyone’s talking about it! The Renshaw Academy. A stunning, brand new state of the art facility, right in the heart of Liverpool, dedicated to the art of sugarcraft.

Aimed at developing the skills of sugarcrafters, cake artists and industry professionals from around the world who have cake decorating at heart.

The Academy taps into the ever growing demand for cake decoration by offering worldclass cake artistry courses presented by world-renowned tutors encompassing both traditional and contemporary methods of teaching across a wide range of skills. They have created courses for all skill levels ranging from the expert cake decorator to the enthusiastic hobbyist, in fact, anyone passionate about cake decorating!

AIRBRUSHING MODELLING – ALL SKILL LEVELS More classes being added on a regular basis, check website for details

No need to bring your Pinny!

Simply book and turn up, we take care of the rest.

All tuition, equipment, products, light lunch and more. It’s all included.

Booking for yourself, or purchasing as gift, it’s simple, just visit renshawacademy.com S O M E O F O U R A M A Z I N G T U TO R S A N D C L A S S E S

Marion Frost

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JOIN THE CONVERSATION

renshawacademy.com

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It is a privilege to sponsor the Sculpted Cake category for the 2017 Cake Masters Magazine Awards. It’s a truly inspiring event and one that has gone from strength to strength.

Nic Hemming, Renshaw Academy Business Manager MAGAZINE

Stacey Anderson

A WORLD CLASS CENTRE OF EXCELLENCE – B ASED IN LIVERPOOL

For more information or to book a class, visit: www.renshawacademy.com

“

Rhianydd Webb

Steampunk Chic Tutorial ISSUE 61 | OCTOBER 2017

Learn to make this flower

Damask detailing

Beautiful steampunk design WWW.CAKEMASTERSMAGAZINE.COM 19

ISSUE 61 | OCTOBER 2017

Steampunk Chic

By Violet Lin Tran, The Violet Cake Shop™ Difficulty Rating

Equipment Required • Ruler • 3 standard wooden dowels (7mm or 0.25” thick) • Lemon extract (or vodka) • Gel food colouring: black, brown, purple, deep pink • 2 fondant smoothers • Various silicone moulds: ornaments, keys, gears (from Mod Podge and Wilton) • Way Beyond Cakes by Mayen round silicone filigree mould • Paper templates

• Marvelous Molds Damask Onlay • Strip cutter • Scallop circle cutter • 7.5x7cm (3x2.75”) heart cutter (or use paper template) • Craft or X-acto knife • Various width brushes • Small ball tool • Paring knife • Stitching tool • Wheel cutter • Small silicone rolling pin with guidance bands or spacers • No.8 piping tip • Thin foam pad

• Lustre dust: gold, copper, silver, purple • Scissors • Cornstarch • Paint palette • Small bowl • 13cm (5”) cake pan (or other similar sized round item for tracing) • Non-stick cutting mat • Gum paste accent flower • Edible glue • 50/50 gum paste/ fondant mix

Cakes • Hat – 10cm (4”) diameter x 10cm (4”) tall round cake, carved and tapered to 9cm (3.5”) diameter at the bottom. Alternatively, you can use RKT shaped into a tapered cylinder.

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• 1.5cm (0.5”) riser or divider for hat to sit on (optional), covered with black fondant.

• Top tier – 13cm (5”) diameter x 13cm (5”) tall round cake, covered with medium purple fondant.

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• Bottom tier – 18cm (7”) diameter x 15.5cm (6”) tall round cake, covered with dark brown fondant.

Violet is a mother of two who worked as a sales manager and associate director of marketing in telecommunications for nearly a decade before she fell into cake decorating over nine years ago.

She is completely self-taught through online research and good old trial and error. She shares her designs, tips and best practices on her Facebook page and blog and is known for her innovative style which often uses distinct combinations of textures and colours. Her work has been featured in numerous magazines internationally, in print and online. Recently, she has begun teaching her signature techniques in hands-on classes as well as through online videos with Pretty Witty Cakes in the UK and Craftsy in the US. She is also a proud member of Satin Ice’s Artists of Excellence team. Inspiration for her unique designs come from all things but she is especially drawn to geometric prints and textiles, as well as modern home décor and fashion trends.

ISSUE 61 | OCTOBER 2017

Preparation Colour the fondant – you will need black, dark brown, medium purple, light purple and deep purple (medium purple with added purple and brown gel colouring). Cover the tiers and cake board as indicated. Paint the cake board with the purple lustre dust mixed with lemon extract (or vodka).

Colour the 50/50 gum paste/fondant mix – you will need black, brown, medium purple, light purple, deep purple (medium purple with added purple and brown gel colouring) and orchid (equal parts purple and deep pink colouring).

Hat Brim and Base

1a

1b

1c

1d

1e

1f

2a

2b

2c

2d

3a

3b

Steps 1a-f.

To create the hat brim, roll out black 50/50 sugarpaste to 7mm (0.25”) thick using the wooden dowels as guides.

Using the 13cm (5”) cake pan as a guide, cut out a circle shape to use as the brim.

Dust some cornstarch on one side of the circle and turn the small bowl over.

Drape the circle piece, dusted side down, centrally over the overturned bowl– this will shape the brim piece.

Leave to dry for 24 hours.

Cover the tapered hat carved from cake or RKT with black fondant. Add a 14mm (0.5”) strip to the top edge to act as the top trim. Add some edible glue or fresh fondant to the top of the dried brim piece and assemble the hat.

Hat Trim Detailing Steps 2a-d.

Roll out a long strip of brown 50/50 sugarpaste to 1mm (1/32”) thick, approximately 2.5cm (1”) wide and approximately 35cm (14”) long to wrap around the hat base. Using the strip cutter, cut the strip to 2cm (0.75”) wide.

Emboss the strip using the silicone mould with the gears by pressing the sugarpaste firmly into the gear cavities.

The paste will have stretched during the embossing process so use the strip cutter to trim the strip again to clean up the lines. Add this embossed trim to the hat using edible glue or water.

Brush shortening into the cavity of the filigree mould and use light purple 50/50 sugarpaste to fill the cavity.

Press the paste firmly into the cavity, remove any excess and let set for a few minutes before unmoulding. Create enough pieces to fit around the hat.

Add the scalloped filigree trim to the hat above the brown embossed trim using edible glue or water.

Cutting out the Pouch Steps 3a-e.

Cut out a paper template for the pouch with scissors.

Roll out brown 50/50 sugarpaste to 7mm (0.25”) thick.

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ISSUE 61 | OCTOBER 2017

Lay the paper template over the paste and using the wheel cutter or craft knife, cut around the template to get the shape of the pouch.

3c

3d

3e

4a

4b

4c

4d

5a

5b

6a

6b

6c

Use your thumb to round out the bottom edge of the pouch.

Using two smoothers, press both sides together to straighten the edges.

Pouch Detailing Steps 4a-d.

Using the stitching tool, mark a stitched line down each side of the pouch next to the edge.

Using the blunt end of the paring knife, mark a straight line down each side next to the stitched lines.

Again, using the blunt end, mark a second straight line next to the first one along each side.

Use the stitching tool, add a stitched line along the curved bottom edge.

Pouch Flap Steps 5a & b.

Roll out brown 50/50 sugarpaste to 1mm (1/32”) thick. Cut out a paper template for the pouch flap and lay over the paste. Cut around the template using the wheel cutter or craft knife.

Add some edible glue to the back of the flap you just cut and adhere to the top of the pouch. Use the stitching tool to mark a stitched line along the bottom of the flap along the edges.

Pouch Strap and Screw Detailing Steps 6a-e.

Roll out a long strip of brown 50/50 sugarpaste to 1mm (1/32”) thick, approximately 2.5cm (1”) wide and 35cm (14”) long. Using the strip cutter, cut the strip to 7mm (0.25”) wide.

Trim off a small piece from the end of the strip about 2cm (0.75”) long.

Use the stitching tool to mark stitches on both sides of the strip along the edges. Also mark stitches along each side of the small 2cm piece and add to the bottom of the pouch flap.

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ISSUE 61 | OCTOBER 2017

Roll out brown 50/50 sugarpaste to 1mm (1/32”) thick and using the small end of the no.8 piping tip, punch out approximately 19 small circles to make the screw detailing. Using the blunt end of the craft knife, mark a slit on the top of each circle in the very centre.

6d

6e

7a

7b

8a

8b

9a

9b

9c

9d

9e

10a

Using water or edible glue, apply the screw detailing along both sides and on the front as shown.

Moulded Details Steps 7a & b.

Create gears, keys and ornamental pieces from the various silicone moulds to embellish the design. First, brush shortening into the cavities of the pieces you want to create.

Use brown 50/50 sugarpaste to fill the cavities, press the paste firmly and remove any excess. Allow the paste to set for a few minutes before unmoulding. Create enough pieces to dress up the final cake.

NOTE: you will need six frame pieces to use as buckles later in Step 14; let these dry 24 hours or minimum overnight.

Metallic Finishes Steps 8a & b.

Use some of the moulded pieces to embellish the pouch. Make the metallic paints by mixing lemon extract (or vodka) with the different lustre dusts (gold, copper and silver).

Paint an even coat of gold on each embellishment on the pouch including the screw detailing and let dry.

Paint all the other moulded pieces with a coat of gold paint and let dry.

For a more rustic look, randomly dab copper onto the pieces and let dry. Do the same with the silver paint.

Creating the Filigree Texture Steps 9a-e.

Brush some shortening into the cavity of the round filigree mould.

Roll out brown 50/50 sugarpaste to 1mm (1/32”) thick and large enough to cover the mould. Drape the paste over the mould. Press the paste firmly into the grooves of the mould with the palm of your hands first, then do the same using your finger or thumbs, making sure to press hard enough to capture the markings from the mould onto the paste. Unmould the piece and trim off the excess paste using the wheel cutter along the edge of the moulded detailing. Using the craft knife, trim off any excess paste to clean up the edges.

NOTE: make and apply about six of these at a time to the bottom tier (see Step 10) before making more or the filigree moulded pieces may dry out which may cause them to break or crack.

Applying the Filigree Texture Steps 10a-f.

Brush the back of one of the moulded filigree pieces using edible glue or water and place the first one directly in the centre of the tier. Place six others around the centre one close to but not touching it as shown.

NOTE: do not line them up directly side by side otherwise you will get a larger gap between the filigree circles. Also, some pieces may need to be trimmed along the top or bottom edges of the cake to fit properly – use scissors or a paring knife.

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ISSUE 61 | OCTOBER 2017

Using any offcut pieces, cut out sections of the filigree pattern to use for filling in the gaps that occur between the rounded whole pieces.

If there are no offcuts, create more filigree pieces using Steps 9.

10b

10c

You may need to manipulate the pieces into the gaps.

10d

10e

10f

11a

11b

11c

11d

11e

11f

11g

All the gaps around the centre piece have been filled.

Mix gold lustre dust with lemon extract (or vodka) to create a paint. Brush onto the filigree detailing with a wide flat brush. Hold the brush flat against the surface you are painting and brush in one direction, towards the brush handle.

NOTE: this will ensure the paint just goes onto the top of the filigree detailing and not into the gaps and onto the surface below.

Swags Steps 11a-g.

Roll out deep purple 50/50 sugarpaste to 1mm (1/32”) thick, at least 10cm (4”) wide and approximately 13cm (5”) long. Using the wheel cutter, cut the piece into three strips about 4cm (1.5”) wide.

Holding the ends, fold the strips loosely and pinch so there is a puff or billow in the centre as shown.

Do the same with all three pieces.

Lay the first one flat onto your work surface and add the next one just under the billowed portion of the one before, until all three are laid out together as shown.

Once you have all three laid out, pinch the ends together with the swags at least 9cm (3.5”) wide along the top edge.

If necessary, dab some water between where the pieces touch to help them stick together.

Use the wheel cutter to cut along the bottom of the billowed centre in an arc - now you have a completed swag.

You will need to create six swags to go around the top edge of the bottom tier.

Flip the swag piece over gently onto the palm of your hand, brush edible glue or water onto the back surface and apply to the top portion of the bottom tier.

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ISSUE 61 | OCTOBER 2017

Bottom Tier Trim

12a

12b

Mix copper lustre dust with lemon extract (or vodka) to create a paint.

Paint the trim with an even coat of the copper paint. Let dry a few minutes and apply a second coat if necessary.

Once the paint is dry to the touch, trim the strips to the height just under where the swags meet. Flip over and brush some edible glue or water onto the back of the strip. Attach the strip to the bottom tier just under where two swags meet. Hold for a few seconds to make sure it’s adhered to the filigree texture underneath.

12c

12d

Pleated Drapes

13a

13b

13c

13d

14a

14b

14c

14d

Steps 12a-d.

Create the trim detailing for the bottom tier using the strip mould.

Brush shortening into the cavity of the mould.

Fill the cavity with some brown 50/50 sugarpaste, press the paste firmly and remove any excess. Allow the paste to set for a few minutes before unmoulding. Clean up the edges with the paring knife. Create enough pieces to dress up the final cake (at least four to go around the bottom tier).

Steps 13a-d.

Roll out deep purple 50/50 sugarpaste to 1mm (1/32”) thick, at least 15cm (6”) long, approximately 13cm (5”) wide along the bottom and 9cm (3.5”) wide along the top. Using the wheel cutter, trim the edges into a tapered straight line on both sides.

Drape the piece over three evenly spaced dowels. Run your fingers along the grooves to smooth the paste between the dowels to create a pleated look.

Once the pleats have taken, remove the dowels and pinch together the top of the drape. Trim the drape to about 14cm (5.5”) long.

Brush some edible glue or water onto the back of the drape and attach to the bottom tier just to one side of the copper strip trim from Step 12.

You may need to trim some more off before securing the drapes to the bottom tier.

Buckles Steps 14a-d.

Roll some deep purple 50/50 sugarpaste to 2mm (or 1/16”) thick and large enough to cover the frame piece. Take the dried frame piece, place on top of the paste and press firmly but gently with your fingers on all sides so the paste underneath is marked by the frame.

Cut outside the markings made by the frame with the wheel cutter so you have a piece just larger than the inside of the frame.

Brush some edible glue or water onto the back of the frame and adhere it to the top of the rectangular paste that was just cut out.

Attach the framed buckle pieces with some edible glue or water where the two swags meet.

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ISSUE 61 | OCTOBER 2017

Heart Decal Steps 15a-f.

Repeat Steps 9a-d to create an embossed piece of paste from the round silicone filigree mould. Use the heart cutter to cut a heart shape from the embossed paste, making sure the pattern is centred in the heart. Set aside. Roll another piece of brown 50/50 sugarpaste to 1mm (1/32�) thick and cut out a heart shape using the heart cutter.

Using the no.8 piping tip, press some circles into the paste along the edge of the heart. Use the craft knife to cut just underneath the circles so you have a heart shaped frame.

15a

15b

15c

15d

15e

15f

16a

16b

16c

16d

17a

17b

NOTE: use template if you do not have an appropriate sized heart cutter.

Brush edible glue or water to the back of the heart frame.

Place the heart frame over the embossed heart and press gently to adhere the pieces together. Create some screw detailing with small punched out circles as in Step 6d and apply to the outside edge of the heart decal.

Use the craft knife to mark a line down the centre of each circle in the frame to give the appearance of screws. Paint the heart decal with a mix of metallic paints as desired.

Creating the Damask Onlay Steps 16a-d.

Roll out a piece of light purple 50/50 sugarpaste to 1mm (1/32�) thick and large enough to cover the onlay. Brush some shortening into the grooves of the onlay. Place the rolled piece of paste over the onlay pattern and press firmly with your palms to ensure the paste adheres to the onlay. Once firmly in place and the paste is pressed into the grooves, use a smoother to press against the edges further until the cutting blades that surround the pattern start cutting through the paste.

Once all the cutting blades have cut through, remove the excess paste from the onlay.

Use the point of the craft knife to pick out any of the negative pattern pieces.

Brush water or a mix of corn syrup and water to the back of the exposed paste in the onlay.

Applying the Onlay Steps 17a & b.

Lay the onlay against the surface of the tier you want to add the pattern to and press firmly against the entire piece with your palm. Use your fingertips to press along the back of the onlay in the areas where there is paste and hold the entire onlay against the cake surface for about a minute.

Once the paste starts sticking to the surface of the cake, you can start to peel away the onlay slowly to reveal the damask pattern.

NOTE: if some pieces are sticking to the onlay when peeling it away, use a soft brush with a bit of shortening on to nudge the pieces out gently.

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ISSUE 61 | OCTOBER 2017

Steps 18a-c.

Roll out a long strip of brown 50/50 sugarpaste to 1mm (1/32”) thick, approximately 2.5cm (1”) wide and 35cm (14”) long. Using the strip cutter, cut the strip to 7mm (0.25”) wide. Using the stitching tool, mark a stitched line down both sides along the edges. Add this with edible glue or water to the top tier just above the top of the onlay pattern.

Roll out light purple 50/50 sugarpaste to 1mm (1/32”) thick. Using the cutter, cut out a scallop circle.

Use the wheel cutter to cut just inside the scalloped edge to create one long scalloped strip.

18a

18b

18c

19a

19b

19c

19d

19e

Use the small ball tool to press into each scallop. Add this with edible glue or water to the top tier above the brown strip.

Fabric Rolled Roses Steps 19a-e.

Roll out orchid or magenta 50/50 sugarpaste to 1mm (1/32”) thick, 15cm (6”) long and 4cm (1.5”) wide.

Fold the paste over loosely.

Pinch one end together and roll tightly to create the rose centre.

Continue rolling and make a slight fold every so often to get a pinched look.

Trim off the bottom with the wheel cutter. Embellish the design with the ribbon roses where appropriate. For an optional additional element, add an orchid coloured gum paste accent flower between the top and bottom tiers to dress up the cake.

For more information about Violet and her work, visit: www.facebook.com/ TheVioletCakeShop www.thevioletcakeshop.com

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ISSUE 61 | OCTOBER 2017

Create this display!

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

£19,99 £25,43

www.sugarandcrumbs.co.uk

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ISSUE 61 | OCTOBER 2017

SPONSOR SPOTLIGHT Fabricake Sugarcraft Limited was founded in May 2015 by husband and wife, Michael and Hayley Wisken.

Fabricake HQ, based in Essex, has fast become a well-known sugarcraft store, online shop and training academy. Fabricake pride themselves on their outstanding customer service and super fast delivery.

Fabricake stock over 5000 highquality products from over 50 big named brands including Rolkem, Saracino, Cerart, Magic Colours and many many more.

Hayley, Michael and their staff are all cake artists themselves and have a great understanding of their customer needs.

They will go out of their way to provide an excellent service whether it’s in store or online.

The training academy has a brand new state of the art classroom for up to 20 students with classes held all year round. Fabricake classes are taught by Hayley Wisken and guest tutors, many of which are well-known cake artists in the industry.

Classes with international guest tutors sell out very fast and early booking is recommended.

Fabricakes Motto is ‘For Cake Makers by Cake Makers’ and they know exactly what you need.

For more information, visit: www.fabricake.com

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The Cake Masters Awards for us is THE event of the year, to bring cake artists from all over the world together to celebrate incredible talent is amazing and we are honoured this year to be a sponsor.

We are so happy to be sponsoring the Rising Star Award as it's a category we feel passionate towards as we believe in supporting new talent and watching the next generation of cake artist grow.

Hayley Wisken, Co-owner, Cake Artist & Director of Fabricake Sugarcraft Limited

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ISSUE 61 | OCTOBER 2017

Autumnal Copper Twig and Berries Wedding Cake

By Laura Dodimead, Cake Artist Life In Sugar Difficulty Rating

With a creative past of interior design, upholstery and window dressing, Laura was always looking for her next creative challenge. Her hobby of baking fast became her full focus and a way of outlaying her artistic flair alongside being a full time mother of two daughters. Laura challenges herself daily with new and unusual cake designs using unique and exciting techniques for magazines and books.

Her passion for modelling, airbrushing and painting continues to grow and now she is a tutor for Squires Kitchen and also holds her own classes in Grayshot at Life in Sugar. She loves that she gets to share her skills with others.

Laura was extremely chuffed to be crowned Kirsty Allsop’s cake champion on Channel 4 in 2015 and won Gold three times at Cake International for her decorative pieces. Like Laura’s Facebook page, Life in Sugar, follow her on Instagram and Twitter on @ life_in_sugar or book classes at www. lifeinsugar.co.uk

Equipment Required • 3kg Squires Kitchen • Scissors Bridal White Sugarpaste • Posy picks • Squires Kitchen Metallic • Cake scraper Lustre Dust: Copper, • Pizza cutter Classic Gold • 15mm black ribbon • Squires Kitchen Black • Bellissimo cake Quality Food Colour Dust smoothers • Royal icing • Paintbrushes • Vodka • Tablespoon • 22 gauge green florist • 2 sponges wire • 2 bowls • Dark green florist tape • Blackberries • 7 dowels • Red currants • Serrated • Pin 30 knife MAGAZINE

• 10” round drum • 4” round board • 6” round board • 8” round board • 2 x 8” round Victoria sponges • 4 x 6” round Victoria sponges • 2 x 4” round Victoria sponges

ISSUE 61 | OCTOBER 2017

Steps 1a-c.

Stack the cakes with a good amount of buttercream between each layer, spread all the way around the edge to give a good crumb coat and place in the fridge. When set, roll out the sugarpaste and cover all three cakes.

Smooth down the sides with your palms and trim off the excess with the pizza cutter. Smooth using the Bellissimo smoothers to create a flawless finish and straight edge.

1a

1b

Step 2.

To cover the drum, roll out the excess sugarpaste, paint the drum with edible glue and lay the sugarpaste over the drum. Cut off any excess with the knife and gently smooth over the top with the smoother while the paste is still soft.

1c

2

Step 3.

Mix up a tablespoon of gold dust and vodka into a bowl, stirring with the paintbrush. Dip a clean sponge into the mixture, dab it over the drum until covered and allow to dry.

3

4

5

6

7

8

Step 4.

Add a sprinkle of black dust into the mixture. Using the same sponge, dip into the mixture, dab all the way around the edge of the drum to give a vintage look and allow to dry.

Step 5.

Tip half the pot of copper dust into a bowl with a few tablespoons of vodka and mix to combine with the paintbrush. Ensure the mixture is fairly thick so it doesn’t drip. Paint each tier with one layer of copper paint and allow to dry thoroughly.

Step 6.

To give an even coverage, take a new sponge and dab the copper mixture all over each of the three tiers. If you want to make the colour even stronger, add another layer of the paint with the sponge but only once the first layer is dry.

Step 7.

Once dry, mix up a small amount of royal icing and attach the 8� bottom layer to the centre of the drum. Insert three dowels in a triangle shape into the centre of the cake and trim down with the serrated knife so they sit level with the top of the cake. Repeat this process for the middle tier too and stack all the tiers, securing with a little royal icing.

Step 8.

To make the twigs and branches, wrap the 22 gauge wire individually with dark green florist tape. Ensure you stretch the tape before wrapping to release the stickiness.

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ISSUE 61 | OCTOBER 2017

Step 9.

Wrap some covered wires around your fingers to give them shape.

9

10

11

12a

12b

13

Step 10.

Attach the twisted wires together with the floral tape at different points along the main wire to create a tapered branch shape. Do this for each tier.

Step 11.

Use the posy picks inserted into the cake to hold the twigs on the cake.

Wrap from the back of each tier and position around the front, curling into position.

Steps 12a & b.

Add fresh red currants and blackberries around the tiers for the ultimate autumnal look.

Step 13.

Finally, wrap the black ribbon around the drum and secure with the pin.

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

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ISSUE 61 | OCTOBER 2017

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ISSUE 61 | OCTOBER 2017

Learn to make this gorgeous umberella

Beautiful gold metallic detailing

Create ruched fabric

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Masquerade Difficulty Rating

Equipment Required • 6x6” square dummy • 12x12” round cake • 8x8” square cake • 6x6” round cake • Satin Ice Fondant: White, Black • Cake Lace: white, soft gold • AmeriColor Super Black • Ring of Roses Cake Lace Mat by Claire Bowman • Crocodile Skin Cake Lace Mat by SugarVeil • Cornstarch • Parchment paper • Piping gel (optional) • CMC/tylose (optional) • Rolling pin • Pasta roller (optional) • Line imprint mould • Pearl Paragon Mold by Marvellous Molds • Assorted Flower Medallions 2 Mold by First Impressions • Wedding Jewelry Fondant Mold by Wilton • Braided Rope 1 Mold by First Impressions

ISSUE 61 | OCTOBER 2017

Costume Cake

By Jennifer Riley, CAKE! by Jennifer Riley

Photography by Mike Johnston Photography • Bandages - Closed Handcuff mould by Decorate the Cake • Lace3 - Floral #1 mould by Decorate the Cake • Word Keys Set A mould by Decorate the Cake • Zipper - Closed mould by Decorate the Cake • Large and small strip cutter • Large and medium heart cutter • 2x2” square cutter • Fondant smoother • Party mask • 12x12x0.25” wooden base board • 16 gauge wire • Nail clippers • Foil tape • PVC pipe • Silver metal accessories • Screwdriver • 4 screws • Glue gun • Cardboard

• Pen • Scissors • Toothpicks • Flower tape • Ruler • Knife • Fork • Paintbrushes • Vodka • Wilton gel colours: Violet, Moss Green, Teal • Sugarflair Dusky Pink gel • Lustre dust: antique gold, pearl (decorative use only) • Petal Crafts Moss Green petal dust • Petal Crafts lustre dust: Pansy, Royal Blue

CAKE! is owned and operated

by Jennifer Riley in Thunder Bay, Ontario, Canada. A pivotal moment in Jennifer’s life required her to change careers and as a result, she discovered her passion for baking, sculpting and design. Jennifer opened her doors in 2013 and has since been featured in many blogs and magazines She has also featured in HuffPost, Pretty 52, topteny.com as one of the Top Ten Best Cake Artists in the World, and on Insider dessert with 6.5 million views and over 112,000 shares. Jennifer has set herself apart with her technical style and whimsical designs as a worldclass contender in the international cake scene.

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ISSUE 61 | OCTOBER 2017

Cake Structure Steps 1a-d.

Roll out white fondant and cover the base board (for a more polished look, you can apply ribbon to the outside edge of the board with the glue gun. At the centre of the board, screw in a 0.5” threaded metal base plate. Screw in a 0.5” piece of pipe into the metal base. Cut a 0.25” pipe into lengths of 20.5” and 8.5” and set aside until the cake is assembled.

Fill the centre of the base joint with hot glue and insert the longer pipe into the fitting, ensuring it is straight. Allow to dry for 30 mins. Wrap the pipe using flower tape to ensure it is food safe.

1a

1b

1c

Prior to adding the cake tiers, cut a 0.5” hole at the centre of your cake boards. You will need to be able to slide the boards over the pipe. Using the dummy cake, cut a 0.5” hole in the centre and a 0.75” hollow space on the bottom to allow the base fitting to sit inside the hollow (this will prevent wobbling – if it is still wobbling, you can use a grip mat underneath). Cover the entire dummy cake with white fondant.

TIP: Decorate each tier separately. Once each tier has been decorated, gently slide down the structure tube. Once each tier is in place, add dowels to support the next tier.

1d

2a

Umbrella Structure Steps 2a & b.

Cut 16 gauge wire into eight 15” long pieces. Bend each wire at 7” and round the longer end to form the umbrella rungs.

Group the short end of the wires together like a bouquet, intertwine and wrap once using foil tape. Use flower tape to cover all the wires so no metal is visible. Spread the umbrella rung wires into the shape of an umbrella and use the flower tape in between to hold the shape. Slide the umbrella handle into the shorter pipe and wrap the pipe in flower tape.

2b

Once you have finished decorating the umbrella, attach the shorter pipe to the centre pipe at a 45-degree angle using hot glue. Allow to cool for 30 mins.

Bottom Tier Steps 3a-e.

Cover the cake tiers in white fondant.

For the base tier, scrunch dark green fondant gently to create the folds of the fabric around the middle of the cake.

Prepare the white Cake Lace according to the directions but substitute the water for 50% AmeriColor Super Black and 50% water. When fully mixed, spread onto the crocodile skin lace mat and remove excess.

3a

3b

3c

3d

Bake at 70°C/160°F for 15-20 minutes depending on the oven. Cool for 5 minutes.

When fully cooled, flip the mat over and slowly peel the lace out of the mould.

Place between two sheets of parchment paper and set aside. Prepare four sheets of lace.

Starting at the back of the cake, use a small paintbrush to apply a thin layer of water to the bottom of the cake and attach the lace so it is hanging. Paint another thin layer of water about 0.5” above the attached lace and fold the bottom of the lace up to apply to the cake.

At the top corners of the lace, apply more water, pull up the fold and pinch to create a semicircle. Apply water to the centre of the top of the lace, pull up the fold and pinch in the middle to create a draped effect.

Line the next sheet of lace up to meet the edge of the first piece. Repeat the process until the cake is covered.

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Steps 3f & g.

Follow the instructions in Step 3 using the roses lace mat. Fold the lace circle gently in half. Pinch the centre of the folded edge to create the shape of a fan. Apply a small amount of water to the seam of the drapes and apply the fan to the cake. With a dry paintbrush, apply antique gold lustre dust randomly on the lace.

Steps 4a & b.

Roll a small piece of black fondant into a cylinder the thickness of the jewellery mould. Dust the cylinder lightly with cornstarch to prevent it from sticking. Press into the mould using your fingers, turn over and gently remove the fondant.

Above the lace, apply a small line of water and attach the border around the cake, working to create a polished seam against the lace.

Steps 5a-c.

At the very front of the cake, press a heart cutter into the base fondant to mark the location of the heart brooch. Colour white fondant with equal parts of the teal and green gel. Roll out the coloured fondant using the pasta roller on setting 5. Cut the fondant into strips with the strip cutter to the length of the strip cutter. Using your fingers, tuck the bottom edge of the strip under to create the edge that you will apply to the cake. Scrunch the fondant gently to create the folds of the fabric of the ruffles. Starting 0.5� away from the heart imprint, apply a layer of water to the cake and attach the folded edge to meet the border. Working in small sections, apply water and the scrunched fondant to create the appearance of gathered fabric.

3e

3f

3g

4a

4b

5a

5b

5c

6

7a

7b

7c

Second Bottom Tier Border Step 6.

Roll a small piece of black fondant into a cylinder the thickness of the jewellery mould. Dust the cylinder lightly with cornstarch to prevent it from sticking. Press the fondant into the mould using your fingers, turn over and gently remove the fondant. Mix a small amount of vodka with the antique gold lustre dust and apply to the strip of fondant. Leaving 0.5� above the ruffles, apply a small line of water and attach the border around the cake.

Create a second strip of fondant following the instructions above using the pattern of your choice. Apply above the first strip so the seams meet. Create the third strip using the smallest border mould. Apply between the strips and the ruffles to create the finished look.

Heart Brooch Steps 7a-g.

Roll out a thin piece of the green coloured fondant. Using the border mould and black fondant, cut a variety of small and large borders. Apply the borders to the green fondant using a small paintbrush and water.

Using the same cookie cutter you used in Step 5a, cut the heart shape out. Dust with antique gold lustre dust with a dry paintbrush.

Roll out a thin piece of black fondant and sprinkle lightly with cornstarch. Press into the paragon mould, turn over and gently remove. Create four pieces, leave two straight and gently bend the other two to form the top of the heart. Using a small amount of water, attach to the outer edge of the heart. Dust with antique gold lustre dust with a wet paintbrush and apply two coats.

Roll out a thin piece of black fondant and sprinkle lightly with cornstarch. Press into the assorted medallion mould, turn over and gently remove. Create seven WWW.CAKEMASTERSMAGAZINE.COM 37

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medallions and set six aside. Using a wet paintbrush, apply two coats of the antique gold lustre dust to the medallion.

Using a small amount of water, attach one medallion to the centre of the heart.

Allow the entire heart brooch to dry for an hour to semi firm. Using the remaining medallions, attach to the top of the lace drapes created in Step 3.

Following Step 3, create a lace circle.

Fold the circle in half and apply to the cut out heart space a quarter of the way up, fanning the lace over the ruffles. Apply the heart brooch over the lace using water, pressing firmly into place (pins can be used to hold the brooch while drying).

Middle Tier

7d

7e

7f

7g

8a

8b

Patchwork Steps 8a & b.

Create three colours of fondant by mixing white fondant with the pink, violet and green gel colour. You will also use black fondant. Roll out the coloured fondant using the pasta roller on setting 5. Cut out squares of each colour using the 2x2� cutter. Using a fork, imprint the edges of the cut squares to create a border. Dust using the antique gold lustre dust mixed with vodka. Apply the cut squares side by side using water working from top to bottom to evenly cover the cake. Once covered, sporadically apply squares as a second layer to create texture (cut some squares in half if desired).

9a

Zipper Suspenders Steps 9a & b.

Roll out a thin piece of black fondant and sprinkle lightly with cornstarch. Press into the zipper mould, turn over and gently remove. Create two zippers. Apply to the front of the cake using water working from the bottom to the top, folding the excess over the top of the tier so they resemble suspenders. Dust using the antique gold lustre dust mixed with vodka and apply two coats.

9b

Lace Shoulder Pads Steps 10a & b.

Roll out a thin piece of black fondant and sprinkle lightly with cornstarch. Press into the floral lace mould, turn over and gently remove. Create two pieces. Dust with antique gold lustre dust with a wet paintbrush and apply two coats (you can add green petal dust to add extra detail).

Use a small amount of water to attach to the front top corners of the tier, making sure the pointed edge points outwards and the lace is on the top and front of the cake (think shoulder pads). Allow the lace mould to overlap the zipper slightly.

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Necklace Steps 11a-c.

Colour white fondant with the violet gel.

Roll the fondant into a thin cylinder and sprinkle lightly with cornstarch. Press into the braided rope mould, turn over and gently remove. Create two ropes using different sizes. Gently shape with your finger into the shape of a necklace.

Roll out a thin piece of black fondant and sprinkle lightly with cornstarch. Press into the keys mould, turn over and gently remove. Create four keys, string two onto one rope and leave two loose. Apply the loose keys to the cake using water and lay the rope with the keys over the top. Drape the excess rope over the top of the cake and attach with water. Attach the second rope with water to create a full necklace effect and drape the excess over the top.

Using a dry paintbrush, lightly dust the necklace with antique gold and green lustre dust.

11a

11b

11c

12a

12b

13a

Choker Steps 12a & b.

Roll out a thin piece of black fondant and sprinkle lightly with cornstarch. Press into the paragon mould, turn over and gently remove. Dust with antique gold lustre dust with a wet paintbrush and apply two coats.

Using a small amount of water, attach to the centre of the middle tier.

Corset Tie Steps 13a & b.

Roll out a piece of the green fondant used for the ruffles in the pasta roller on setting 5. Cut the fondant into strips with the strip cutter to the length of the strip cutter. Cut the strips into thirds. Applying directly to the left corner of the cake, create an X using two strips. Ensure the centre is directly on the corner and attach with water. Create a second X and attach above the first, overlapping the strips slightly.

Using two of the cut strips, fold in half and pinch the ends to create bow loops.

Cut one of the strips in half and pinch the seams to create an upside down V. Attach the loops to the V using a small amount of water, pressing firmly to create the bow. At the centre of the bow, add a small square of fondant to finish. Lightly dust with a dry paintbrush using the antique gold lustre dust. Use a small amount of water to attach to the cake at the bottom of the X detail resting on top of the bottom tier.

Handcuff Steps 14a & b.

Roll out a thin piece of black fondant and sprinkle lightly with cornstarch. Press into the handcuff mould, turn over and gently remove. Press more black fondant into the medallion mould, turn over and gently remove. Use the knife to trim the edges so only the centre detail remains. Attach to the handcuff using a small amount of water. Allow the handcuff to dry for up to 3 days. Once dry, use a dry paintbrush and apply a coat of the antique gold lustre dust. Lean the handcuff on the right corner of the middle tier and attach to the cake using a small amount of water (you can use piping gel if needed).

Top Tier Gold Dust Tier

13b

14a

14b

15a

15b

Steps 15a & b.

Roll out black fondant and cover the top tier. Using a dry paintbrush, sporadically dust the tier using the pansy lustre dust.

Using the same paintbrush, dust over the top of the purple with the antique gold lustre dust. Using a vodka/antique gold lustre dust mixture and wet paintbrush, brush the top of the tier and streak down the sides.

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Green Choker Step 16.

Roll out a thin piece of green fondant and sprinkle lightly with cornstarch. Press into the paragon mould, turn over and gently remove. Dust antique gold lustre dust with a dry paintbrush. Using a small amount of water, attach to the bottom centre of the top tier.

16

17a

17b

17c

17d

18a

18b

18c

Mask Steps 17a-d.

Draw a mask shape onto a piece of cardboard and cut out to create a template.

Roll out a piece of black fondant 0.25” inch thick (you can mix the fondant with CMC or tylose powder, depending on the humidity). Place the mask template on top of the fondant and cut out the shape using a paring knife. Using a face mask of your choice, lightly sprinkle the mask with cornstarch to prevent sticking. Lay the cut fondant over the face mask and allow to dry for 3 days. Roll out a small piece of black fondant and lightly dust with cornstarch. Press into the medallion mould, turn over and gently remove. Once the mask is dry, attach to the centre top of the mask using water. Allow to dry for an additional hour.

Dab the mask with a green lustre dust/ vodka mixture using a wet paintbrush and allow to dry for a couple of hours. Dab the mask with an antique gold lustre dust/ vodka mixture using a wet paintbrush and allow to try for a couple of hours. Use piping gel to attach to the front centre of the cake and use pins to hold until dry. You can add additional lace detail to the mask following the same instructions used to create the lace.

Umbrella Steps 18a-c.

Prepare the white Cake Lace according to the directions but substitute the water for 50% AmeriColor Super Black and 50% water. When fully mixed, spread onto the rectangle mat and remove excess. Using the gold Cake Lace, apply a thin layer over the black (it is ok if you see a little of the mat showing). Bake at 70°C/160°F for 20 minutes. Cool for 5 minutes. When fully cooled, flip the mat over and slowly peel the lace out of the mould. Place between two sheets of parchment paper and set aside. Prepare two sheets of white lace and three of the gold/black lace.

Measure the width of the space between the rungs on the umbrella and cut the black sheets into triangles accordingly.

You will need to leave 2” of wire exposed at the bottom where you will apply gold lace. Apply a fair amount of water to the covered wires and pinch gently to apply the Cake Lace. Repeat until the umbrella is covered in the black lace. Cut the gold sheets about 4” wide. Measure and cut the sheets to the length of the space between the rungs. Add a thin layer of water onto the black lace and attach the gold by pinching at the wires and gently pressing the black and gold lace together.

For more information about Jennifer and her work, visit: www.facebook.com/cake708

Optional: For a more detailed umbrella, follow Step 18a to create a border of your choice in gold and attach using water.

Follow Step 2b to attach the umbrella to the cake. Make sure you allow to dry prior to decorating.

Cover the curved 45-degree angle joint with black fondant so it blends into a straight angle into the cake. Cover the entire pipe with black fondant and attach with water.

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Photography by Mike Johnston Photography www.facebook.com/MikeJohnston.Photography

OCT

ISSUE 61 | OCTOBER 2017

How’d They Do That?!

Amazing cakes demystified!

Painting on Cakes

By Reva Alexander-Hawk, Merci Beaucoup Cakes

Creating an Outline 1. First, find an image for inspiration and have it handy when you start to draw. You may want to practice with a pencil and paper first to get the feel for what you are going to draw on the fondant cake surface.

Once you feel confident, move onto the surface of the fondant. Use Rainbow Dust Food Art Pens to help map out where you are going to paint. Since the design will be going on a soft teal blue base, use the Baby Blue Food Art Pen to do the bulk of the sketch as it blends in nicely and will not stand out after ProGel has been applied.

Tip: use a colour close to the base colour of the fondant or gum paste.

1

In Association with

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Mixing Colour

1. Once you have established which colours you want to use, set up an artist palette with the colours. Put Rainbow Dusts, ProGels, Color Flo, Bright White and edible glitter all on one tray for easy access.

Tip: use food pens to map out the colour areas so it has a paint by numbers effect, great when doing multiple birds of different colours.

2a-c. Mix airbrush colours and dusts to create a wet paste, then paint onto the fondant where you have already drawn out the design. Go back over with a slightly lighter colour to add highlights.

3a&b. Fill in additional areas with appropriate colours and highlights. Add white to the ProGel to create an opaque food paint.

Tip: over saturate the colours to create a crackle effect, this helps add to the antique/olde worlde feeling of the design. Do this on the bird’s chest area to help with the illusion of texture when you are looking at the cake from a distance.

2c

2b

1

3a

2a

3b

Adding Texture 1a-c. Finish off with the final details. Draw in the feet with a super fine brush and black ProGel and use royal icing to add in dimension. Sprinkle some edible glitter to add texture to the tree bark.

Tip: you can save your practice plaques, like the one pictured, for last minute cake orders, just place onto cakes and add a border.

1a

1b

1c

In Association with

For more information about Reva and her work, visit: www.mercibeaucoupcakes.com www.facebook.com/mercicakes www.instagram.com/mercicakes

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Features

Take a look behind the scenes of the key features at the upcoming Cake International 2017!

W

e give you a sneak peak on some of the exciting features that are planned for the next Cake International show.

Take a look at the behind the scenes inspiration and sketches for these amazing installations!

The Magical Dragon Our project began life as an idea to create a scrap metal dragon and quickly evolved thanks to the wonderful ideas of a children’s book called The Dragon Machine

by Helen Ward. In the story, inventor children build dragons out of junk that come to life and together, the children and dragons go on amazing adventures.

This display will be a mind-blowing, magical 4D spectacle celebrating the

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world of cake art, the amazing creativity of the team members and above all things, our intoxicating love of sugarcraft. The centrepiece will be the glorious dragon machine clad with rusty metal panels, nuts, bolts and springs interspersed with gold and silver cogs, wheels and chains. It will be around 6’ tall and 18’ long nose to tail, with the tail curved around to the front of the display. Including wing span, it will be about 8’ wide. It is a magical dragon machine so expect surprises to be revealed the more you admire him.

On and around our magnificent dragon machine will be a host of sugar children called Tinkers children. These children will be busy building our dragon, dressed in their tinker outfits, steampunk goggles, tool belts or mechanics outfits and such costumes. Alongside these children will be all manner of Critters helping fetch nuts and bolts, digging out treasures from the surrounding junk yard and working together with the children to build their magical dragon machine. Expect to see

flora and fauna dotted around, metal and steampunk flowers and other delights. This piece will be a visual overload, from the crowd-drawing magical dragon to the tiny details of the Tinker children and their Tinker friends.

It’s going to absorb people for a long time taking it all in. The idea of this multi-layered display is such that artists from all over the world can contribute. It’s designed specifically to be made up of separate parts and then weaved together by the onsite team. The team will be broken up into sections: Team Dragon, Team Tinkers, Team Flora and Team Critters. Each team will be headed up by one person whose job it is to guide their groups.

Team Dragon will be headed by Hannah Edwards, Steph Parker and Jacqui Kelly, Team Tinkers will be headed by Vicky Turner and Jennifer Kennedy, Team Flora will be headed by Karen Blackwell and Team Critters will be headed by Janette MacPherson and Etty Van Urk.

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Away With the Faeries Come down to the bottom of the garden and don a pair of wings that will magically transform you to faerie size, so that you can meet old Fryn the Faerie. Together, you can wander around the flowers, berries and leaves that tower above your head in that magical world that every small child dreams of.

My inspiration for Away with the Faeries is from every child’s dream of wanting to join the faeries at the bottom of the garden. There are

Chocolate Magic Chocolate Magic is a series of live edible art created by Daniel Diéguez. This concept includes the design and production of a big scale design using chocolate as the main medium.

After bringing Chocolate Magic to Spain, Germany and Australia, Daniel comes back to the NEC with a special edition of his Chocolate Magic. This will be the greatest one, at the greatest show, with the great Karen Marie Portaleo as guest artist. Karen and Daniel will work live at the CI show to create a cake and chocolate display on a 2.5x6m stand at the NEC. Each recreates mystical creatures like fairies, enchanted forests, ancient warriors, goddesses... What will they recreate this time? We can’t reveal that now, but we can say it will be delicious as, with every time, it’s made with the best Callebaut chocolate. They’ll share it with the public before the show closes on Sunday (4:30pm).

so many wonderful paintings of tiny faeries with beautiful flowers and berries and I wanted to bring them to life. Visitors to the show will become the size of a tiny faerie when they enter the stand. The flowers and foliage will be as large and even larger than them, truly bringing you down to a faerie’s size.

The main focus of the feature is dear old Fryn the Faerie. He will be a life-sized sculpted character decorated with sugarpaste. There will also be a mixture of pastes, chocolate and wafer paper used to create the floral elements. The final piece will be a creature cake which

will be completed during the show, then cut and served to the visitors on the Sunday.

Grimm Obsession Cross over to the dark side with The Grimm Obsession, a collection of international sugar artists as they bring the original take of Snow White to life. Our walk through exhibit will feature a full sized dwarf’s bed with young Snow White sleeping peacefully. Around her will be seven life-sized dwarfs and lurking in the back you’ll find a life-size huntsman. A life-size prince will greet you at the entrance to Cake International where he’s searching for the Grimm forest. Joining these are a variety of Grimm sugar creations including a giant fairy tale book, a haggard old lady, a jealous queen and many more. Over the weekend, Team Snow will be doing live demonstrations as they work together to create a sculpted cake in the form of a fully detailed dwarf's cottage which we will cut and serve on Sunday. Emma Stewart is heading up the team with her three admins, Nathasja Flapper, Tracey-Anne Hirst and Ben Cullen.

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CMOCT 30.11.17

Lullaby_Trust_AD_FINAL_AW.pdf

1

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 61 | OCTOBER 2017

Elevenses Advice ~ Competitions ~ Cake Hacks ~ Reviews

Ask the Expert Cake Conundrums and Decorating Dilemmas!

Tal Tsafrir Tal Tsafrir is our expert of the month with her extensive experience in cake decorating and creating unique figurines.

Tal holds hands-on workshops in her studio, has written books, produced a DVD on the art of cake decorating and has her own line.

Find out more at taltsafrir.com Mould Removal Q: What is the best way of getting paste out of a detailed mould?

A: When extracting paste out, it is important to treat each mould separately.

It’s worthwhile to invest in a few tries while working with a new mould, or read the instructions thoroughly. Using the mould correctly will make your job faster and easier, leading to more successful results.

It is always important to use sugarpaste with CMC. While using deep moulds, I recommend placing the mould in the freezer for a few minutes prior to extraction. I also recommend filling my face mould in two stages; using just a little modelling paste to begin with in order to get it settled in the details properly, then filling the remainder of the mould.

Model Frameworks Q: What supports are best to use inside figurines?

A: Supports should be adjusted according to the height and weight of the figure.

I usually use thin plastic supports or bamboo skewers. Support between lighter body parts (such as rabbit ears) can also be done using pasta (thin spaghetti).

Realistic Figures Q: What tips can you give when modelling fondant into human structures in terms of making realistic features?

A: When I designed my body part moulds for male or female figures, I already planned them with authentic proportion but still with sufficient flexibility for versatility. Big ears combined with little hair will provide an older figure, while enlarging the head by adding hair combined with small ears and large eyes will result with a younger and

sweeter figure, and so on… However, I believe there is no obligation to stick to realistic proportion - it is precisely the proportions that will provide figures which are more personal, and far more interesting and fascinating.

Strike a Pose Q: What is the best way to create a model with movement or a difficult pose?

A: To create a figure in motion or in a complex pose, it is necessary to use more dowels than usual. The second option, which I prefer a lot, is to create the figure in stages while providing drying time between them.

For example, with a ballerina on her toes, one foot in the air and her hands outstretched, I’ll take a dummy cake and make a hole with the dowel. Then I’ll slightly enlarge the hole so it will be easy to pull out the dowel after the figure is dry. I will create both legs from one roll of sugarpaste, support one leg with a dowel and the other with kitchen roll or any other external support, and let dry completely.

Then I get rid of the external supports and get the legs in the position I want, one stands on a dowel, the other on its own. In the same way, to hold up raised hands, I will mould in the right position, support with outside supports and after drying, move the supports. When the figure is ready and dry, I’ll pull it gently out of the dummy cake and pass to the cake.

If time does not allow, I will have to add additional support. In such a case, be sure to inform the existence of dowels etc. so that your cake will be as safe as it is tasty and beautiful.

Stacking Issues Q: How many dowels are needed to stack a two tier cake?

A: The number of supports/dowels depends, of course, on the size of the cake on top. Up to 20cm in diameter - 4 dowels, 20-28cm - 6 dowels, 28-36cm - 8 dowels.

The minimum number of supports is 4, and always place them crosswise. The thickness of the support also effects the stability of the cake. I prefer to fill a cake with layers of rich and high-quality ganache in a variety of flavours. For the outer coating, I use buttercream while adding a touch of the ganache so that flavours will blend well.

Ganache vs Buttercream Q: Should I ganache a cake or use buttercream?

A: To me, the most important thing is that the cake itself will be very tasty, moist and of highest quality. My cakes are very tasty and not very sweet. We moisten the cakes with sugar syrup (1:1 sugar and water), usually with the addition of a suitable flavour.

The sugar syrup also acts as a preservative, moistures and extends the life of the cake.

Moist Magic Q: How do you keep cakes moist?

A: Since the work of modelling takes time and the freshness of the cake is very important to me, I create almost all the sculptures and decorations in advance as toppers. Decorations that need to remain soft and flexible (such as a pearl necklace for the last touch and also to finish the decorations around the cake etc.) I keep in the freezer.

I bake the cakes themselves just prior to delivering them. Then they are filled, wrapped and assembled.

In my studio, the air conditioning works 24/7, maintaining a cool and constant temperature.

In addition, there is also a device that maintains constant humidity in the studio. In such conditions, a cake waiting for collection will be kept in optimal condition and I can be confident that it will be fresh and tasty!

Cake Topper Delivery Q: I have been asked to post a topper – what advice do you have?

A: This is a request that calls for some courage but if you do decide to do it, here are some useful tips: • The parts should be firmly attached to each other • In some cases, a support should be used to strengthen the connection, even in places where there is usually no need to • The toppers should be prepared at least a few days prior to delivery, in order to allow the paste to completely dry • The topper must be firmly fixed to a board which is exactly the size of the box, and the board itself must be fixed to the box so it does not move or turn over • The box must be made of extremely hard material such as wood or cardboard • Write ‘FRAGILE’ on the box using bold letters • Mark the bottom side, indicating proper handling position • Send by special delivery, allowing fragile and delicate shipping Warm Hands Q: My hands are too hot; do you have any tips?

A: Warm and moist hands might make the work difficult. In order to allow an easy and pleasant job, I recommend working in an air conditioned room and dusting your hands with cornstarch. Cut a square out of a disposable tablecloth, place 2-3 tablespoons of cornstarch in the middle, close the corners together and tie with a ribbon. While working, pat this bundle on your hands and the little amount of soft cornstarch that comes out will dry your hands but not the paste.

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ISSUE 61 | OCTOBER 2017

Anagrams Competition

VASELe WHOLEANEL NORWB DOLC EVESFIT PINKUMP MAULTUNA SICRUT VASTKINGNIGH STAVEWAKEBE

Solve the anagrams for your chance to win 6 boxes (36kg) of THE SUGAR PASTE™, worth over £100!

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

WIN!

Holiday Treats

A range of dessert ideas for the holiday season.

Autumn Leaves

Pumpkin Cakes Pops

Welcome the autumn season with this simple leaves design, great for a rustic themed birthday cake.

Cake pops are here to stay and these pumpkin and ghost style cake pops are cute and easy to make for Thanksgiving or Halloween.

Healthy Dip

If you want a healthy platter, why not celebrate thanksgiving with chopped fruit and Nutella dip in the shape of a turkey.

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Pumpkin Pie Biscuits

If you don’t want to bake a cake, you could always reminisce the season with these pumpkin pie cinnamon biscuits.

Turkey Cupcakes

For those celebrating Thanksgiving, these turkey themed cupcakes are great for gatherings and are easy to make with almonds for the turkey’s face and candy corn for the feathers.

ISSUE 61 | OCTOBER 2017

Book & Tutorial Reviews The Clandestine Cake Club: A Year of Cake Lynn Hill Quercus £20 Photography

by Kris Kirkham

Crave: Brilliantly Indulgent Recipes Martha Collison HarperCollins £16.99 Photography by Laura Edwards

A Year of Cake is a collection of mouthwatering sweet recipes from Clandestine Cake Clubs (CCC) all over the UK. With 100 recipes to celebrate the growth of the club and members throughout the years, the book features recipes for each month of the year, making sure you have plenty of cake to eat all year round. The book is filled with beautiful images of unique and delicious cakes and clear instructions on how to make these gorgeous edible creations. Each month includes recipes from all over the world and to commemorate certain holidays or birthdays, such as Elvis Presley’s birthday in January featuring a Peanut Butter and Caramelised Banana Cake, and a Mona Cake to celebrate Easter Monday. If you’re looking for one book with all the types of cake recipes you can imagine, such as a Bacon and Maple Syrup cake, then this is the book for you!

For all the times you have a craving, this is the perfect combination of indulgent and creative recipes in one book.

Crave brings you a selection of recipes that are made with delicious and unique flavour combinations whilst incorporating all the things we usually crave: citrus, fruit, nut, spice, chocolate, caramel, cheese and alcohol. The book features recipes that can be made in an ‘Instant’ such as the quick and refreshing Lemon Cheesecake Pots, ‘Soon’ that are made in under an hour like the Chilli Chocolate, and also recipes that are ‘Worth the Wait’ such as the Caramelised White Chocolate Cake. Crave is a great book for anyone to learn how to make sweet and savoury dishes from the Sunday Times best-selling author and Great British Bake Off contestant, Martha Collison.

BMW M6 3D Cake Tutorial The White Ombre $10.00 www. thewhiteombre. ecwid.com

Salted Caramel Dreams Chloe Timms Hardie Grant £12.99 Photography by River Thompson

Learn to make this amazing BMW M6 Cake in this online tutorial by The White Ombre.

With over 60 stepby-step pictures and recipes and templates included you will be well equipped to learn how to add lights to your cake design and create impressive car detailing. The tutorial walks you through the steps on how to use the templates given to create all the details of a BMW M6. This is a great tutorial that shows how to add lighting and mirror detailing which can be applied to any cake design that would require it. They also include comprehensive trips and tricks to help create and look after your car creation.

One for the caramel lovers out there, Salted Caramel Dreams is a comprehensive guide to all things caramel. The book features decadent recipes with a touch of caramel from the standard salted caramel sauce to the mouthwatering Bastardised Bee Sting Cake. First, the book includes a guide on the different types of caramel, how to cook caramel, the types of ingredients and equipment to use when baking with caramel and more, making it the complete guide for any baker who loves caramel. With a range of recipes from a beautiful Peach Pie to Flapjack Vodka and milkshakes, Salted Caramel Dreams brings you interesting and delicious recipes to indulge in.

Join us every Friday for #FreebieFriday for your chance to WIN books, WWW.CAKEMASTERSMAGAZINE.COM 49 tutorials and lots of other goodies! Head to Facebook.com/cakemasters

ISSUE 61 | OCTOBER 2017

Cake Hack

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

An easy way to pipe and clean icing

Put the icing on cling film and roll it up so that the edges are sealed and you have thin ends.

Weave this through the piping bag, cut off the thin end and apply the piping tip which is now ready to use.

When you have finished, piping cleanup is easy; as all you have to do is remove the piping tip and pull out the cling film with the icing, leaving a clean piping bag ready to reuse. This is a great hack if you want to pipe different colours or designs and only have one piping bag.

Product Review!

Faye Cahill Lustre Dusts from Cake Stuff

This month, we had the chance to try two fantastic products, Couture Sugarpaste and the beautiful lustre dusts by Faye Cahill.

We were equally impressed with both!

We began by covering our three cake tiers in white Couture Sugarpaste. Couture is the new Great British luxury quality sugarpaste everyone is talking about and is fully exclusive to Cake Stuff. It didn’t feel sticky or grainy, it rolled really well and covered the cakes beautifully without any tearing or elephant skin. Couture is a fantastic high-quality sugarpaste we really recommend you try!

Next, we moved onto the beautiful lustre dusts by Faye Cahill. We had a chance to try Pearl White, Flash Silver, Rose Quartz and Signature Gold, just a few of the very many stunning shades available in the 100% edible range by Faye Cahill.

Before applying to the cake, we decided to try the Flash Silver shade on a piece of rolled white sugarpaste to test the strength of colour and to see if mixing with alcohol or rejuvenator spirit gave us the best results.

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that needs a touch of luxury or a regal finish.

Highly recommended!

more coats of lustre much faster than regular clear alcohol. We could also repaint over what we had already applied without lifting any colour from the first coat. We recommend mixing the lustre dusts with rejuvenating spirit for better and quicker results.

For our base tier, we mixed some Rose Quartz lustre dust with a little rejuvenating spirit and began painting straight onto the cake with a flat paintbrush. We didn’t need to mix a thick paint to achieve a solid shimmery shade or use excessive amounts of lustre, a little goes a long way! We then painted our top two tiers in Pearl White, allowed to dry and stacked the cake.

Next, we made some simple swags, moulded brooches and pearls from Couture Sugarpaste and applied all around the edge of the base tier with edible glue. Once they had set slightly, we mixed up the Signature Gold with a little rejuvenating spirit and began painting the details.

Overall, we couldn’t be more impressed with both products this month. If you’re looking for a reliable sugarpaste and high-quality lustres, Couture and Faye Cahill are just what you need!

Signature Gold has to be one of our favourite shades from the Faye Cahill range. It paints You can purchase both Couture Sugarpaste and Faye Cahill Lustre Dusts from: beautifully with a lovely smooth satin finish. www.cake-stuff.com The colour is strong and perfect for any design

ISSUE 61 | OCTOBER 2017

Demonstrate your sugarcraft skills to the best in the inDustry International Salon Culinaire at Hotelympia 2018 will incorporate a fantastic range of sugarcraft classes for competitors of all levels.

All competitors will receive an awards plus a gold, silver or bronze medal if the appropriate standard is achieved.

View the full competition details & enter now at hotelympia.com/salon

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ISSUE 61 | OCTOBER 2017

Rag Doll Cake Equipment Required

• 12” cake board • 6” cardboard round • 3 x 6” cakes approximately 3” tall • Buttercream frosting sufficient to layer and cover cakes • White fondant and a small amount of brown • Grass piping tip • Royal icing to secure cake to board • Gel colours (I used Wilton Rose Pink, Ivory and Lemon Yellow, as well as AmeriColor Mint Green, Sky Blue, Super Black, Bright White, Burgundy, Royal Purple and Electric Purple) • Cake scraper • Cake smoother • X-acto knife

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• Self-healing rolling mat • Rolling pin • Metal ruler • Pencil and paper • Ball tools • Flower mat • Artist brushes • Vodka or rose spirit • Petal dusts: brown, pink, blue • Button mould • Tylose powder • Water • Veining tool • Stitching tool • Frilling tool • Paint palette • Knife tool • Wooden skewer • Plum flower cutters and small heart cutter • Circle cutters (double sided)

MAGAZINE

By Jodie Marshall, Little Lady Baker

Jodie is a self-taught ‘accidental’ cake artist from Western Australia. Creating cakes for her own children eventually led to many and repeat requests from friends and family for cakes for all occasions. Little Lady Baker began four years ago and has slowly become a business. Without meaning to, Jodie specialises in fondant caricature figurines (as they are so frequently requested) and 3D cakes. Jodie was awarded Australian Cake Decorator of the Year (intermediate division) for her Mr. Peabody & Sherman sidecar cake - her first 3D cake ever.

Difficulty Rating

ISSUE 61 | OCTOBER 2017

Steps 1a-c.

Torte and cover the cake with buttercream frosting. Tint sufficient white fondant ivory to cover the cake and also enough in pink to cover the board.

1a

1b

2a

2b

2c

2d

3

4a

4b

4c

Cover and texture the board with the grass piping tip. Cut a hole in the centre.

Secure the cake to the board with a dab of royal icing as glue between the boards.

1c

Steps 2a-d.

Roll out a portion of ivory fondant.

Cut a circle approximately 6.5-7� in diameter from the ivory fondant. Fix to the cake with a little water and trim the edges flush with the cake.

Use the ruler to score the cake in panels as shown. Add a woodgrain texture with the veining tool.

Measure the cake height and roll out the remaining ivory fondant wide enough to cater for the cake measurements.

Texture the fondant to simulate woodgrain. Cut panels at approximately 2cm wide.

Apply the panels to the cake with a little water, trimming at the top as you go. With a small pointed modelling tool, add nail holes.

Step 3.

Prepare a doll stencil/guide. The doll must be slightly taller than the cake.

Tint fondant in desired colours for dressing the dolls etc. Skin tone is required. A little brown fondant mixed in with ivory fondant works well.

Steps 4a-c.

With two colours of choice, roll leg shapes. Cut into segments and join together (alternating colours) with water. Roll into shape again. Refer to your illustration as a guide.

Roll two small balls of brown fondant for shoes. With the ball tool, make indents for legs.

Use water to fix the legs into place and flatten the front of the shoes.

Use the stitching tool along the back and bottom edge of the shoes.

Fix to the cake with water.

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Steps 5a-c.

For the petticoat, add a little tylose and roll a portion of white fondant very thin. Cut six frilled edge circles about 4” in diameter. Cut in half and use the ball tool to ruffle the outer edge. Pinch the cut edge together to create the frill/pleat.

5a

5b

5c

6a

6b

6c

7a

7b

8a

8b

8c

9a

With your stencil/drawing as a guide, fix the petticoat pieces to the cake.

Overlap the edges.

Steps 6a-c.

For the skirt, roll fondant (tylose added) in a colour of choice very thin but not quite see through. Cut eight pieces to fit with the length of the skirt in your drawing by 5cm.

Thin and ruffle the bottom edge with the ball tool on the flower mat.

Pinch the top end of the skirt together to pleat. Lay together on the stencil to check the sufficient width and length.

Allow to dry a little. You may need to prop up some skirt ruffles with tools while it dries.

Fix in place on the cake with water.

Steps 7a & b.

With skin tone fondant, create the arms and head for the 2D doll. Use the template as a guide.

Shape fondant for the doll’s torso/ bodice.

Fix the arms and bodice to the cake, leaving the head aside.

Steps 8a-c.

Use the stencil as a guide to create the shape of the apron. Cut out the two pieces from very thin white fondant (again, add tylose powder).

Use a small tipped textured frilling tool to give the apron a frilled edge.

Roll each spot with the tool back and forwards on the flower mat.

Fix the top and bottom piece of the apron to the doll on the cake. You can cut a thin strip of white fondant for a belt across the join.

Step 9a.

Roll a ball of fondant to represent the lower portion of the second doll’s torso on which the skirt will sit.

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Step 9b.

Fix to the cake with water. Use a wooden skewer through the centre.

This will support the upper body and head of the top doll.

9b

10a

10b

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12a

12b

13

14a

14b

14c

15a

15b

Steps 10a & b.

With a chosen colour, roll fondant lengths with your template as a guide to create legs for the upper doll. These legs should extend to the doll’s waist.

Use small balls of brown fondant for shoes as with the first doll.

With a little water, fix the pieces to the cake.

Step 11.

Repeat the petticoat process (Step 5), however, this time you will need approximately ten circles of white fondant to complete the petticoat all the way around the doll.

Fix into place with water.

Steps 12a & b.

Repeat the process for the doll’s skirt (Step 6). You will need to continue with enough sections to complete the skirt all the way around. Approximately 15 pieces.

Fix into place on top of and around the ball of fondant that is the doll’s lower torso.

Step 13.

With both the template and the existing part of the doll, create the upper torso/bodice for the doll. Add a little extra tylose to this piece as it will need to harden enough to support the weight of the doll’s head.

Dampen the doll’s waist with water and slide the bodice down the skewer into place on the doll.

Steps 14a-c.

With skin tone fondant (tylose added), make arms for the doll. Use both the template and half constructed doll to guide the sizing.

Fix the arms to the doll with water.

Create the doll’s head in 3D as opposed to 2D this time, but with a similar diameter to the first doll’s head. Set aside.

Steps 15a-c.

In a chosen colour, repeat the process for creating the doll’s apron as in Step 8. The apron shoulder straps will need to be longer to extend over the doll’s back.

You will need a strip of fondant long enough to fasten to the doll’s waist for an apron belt as well as leftover length for bow ends. Fix into place on the doll.

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Steps 16a-d.

Roll out and cut a small length of fondant for the apron bow.

15c

16a

16b

16c

16d

17a

17b

18a

18b

18c

18d

19a

Pinch the centre of this piece and secure each end folding over into the centre.

Cut a smaller piece for the centre of the bow. Wrap over and secure with water. Fix the bow in place on the doll.

Steps 17a & b.

With black gel colour, make a paint by mixing with a drop of vodka or rose spirit. Paint on the eyes.

With a soft brush, colour the cheeks using pink petal dust.

Cut two small heart shapes for the lips.

Attach to the face with water and use a soft pointed modelling tool to create separation of the top and bottom lip.

Note: I decided to add a nose later with a small skin tone ball of fondant.

Fix the heads to the dolls.

Steps 18a-d.

For the back of the top doll’s hair, roll fondant in a chosen colour. Use the larger of the two circle cutters (larger than the head) to cut a circle. Cut a triangular section from the circle and score with the knife tool.

Fix the piece to the doll’s head with water. The triangular cut out creates the join where the piece moulds around the doll’s head.

For each doll, roll out fondant in a chosen colour and cut into thin strips.

Twist the pieces and secure them in place with water to frame the doll’s face. This gives the appearance of fabric hair.

Steps 19a & b.

Use the flower cutters to cut flowers for the doll’s hair. Roll tiny fondant balls for flower centres.

Fix the flowers in place with a damp paintbrush.

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Step 20.

Fill the button mould with assorted coloured fondant. Freeze for 20 minutes before removing the buttons from the mould.

19b

Fix the fondant buttons to the cake using water. Use random placement.

Steps 21a-c.

To paint the aprons, prepare the paint palette with gel colours and vodka or rose spirit. I used white to soften yellow, green, pink, purple and blue for the polka dot apron. I also added polka dots to the white buttons on the cake.

For the floral apron, paint soft pink circles (mixing more white with the rose pink).

With a darker shade of pink, paint some lines inside the circles. They should look like roses.

20

21a

With softened green, add some leaf detail.

Step 22.

Add some shading to the doll’s hair with the appropriate coloured petal dust and add some light random shading to the woodgrain cake with brown petal dust.

Finish by adding ribbon to the board.

21b

21c

22

For more information about Jodie and her work, visit: www.facebook.com/lilladybaker

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ISSUE 61 | OCTOBER 2017

SPONSOR SPOTLIGHT

Silikomart is a young and dynamic company based in Venice, Italy specialising in the production of silicone moulds and accessories for creative pastry, baking, chocolate, cake design and much more.

Silikomart offers a wide range of refined and innovative products with a functionality, practicality and beauty which meet the needs of all the people who love to bake.

To make the culinary experience even more complete and fun, the company has opened a pastry school called hangar78, for both professionals and amateurs.

Silikomart products have a reputation for enhanced design and are renowned for their high-quality silicone and Made in Italy production. The silicone offers a wide range of advantages and is extremely flexible and versatile. Furthermore, it resists to temperatures ranging from -60°C (-76°F) to +230°C (+446°F), therefore being suitable for use in the oven, fridge and freezer.

In 2016, the company launched the exclusive 3Design collection - the special border in the upper part of the moulds gives a unique rounded shape to all creations.

These moulds have revolutionised the way to conceive any dessert, making it easy to prepare and letting any home user make creations similar to those of the professionals without any effort!

For more information, visit: shop.silikomart.com

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Chiara Matteazzi, Marketing & Communication, Silikomart

“

“

It is a great honour for us being among the sponsors of this wonderful event that involves creativity, technique and passion, and that is able to gather so many talented people from every corner of the world. It is exactly where Silikomart wants to be, at the side of innovation! This will be the third year we have participated in this unique event and considering that every edition is more surprising than the previous one, I cannot wait to see the amazing works of art of the Cake Masters Awards 2017. Sharing talent, experience and passion is so important, it makes the whole sector grow as long as the people involved in it. So thanks again to the Cake Masters Awards 2017 and to all the people that make it possible! And good luck to every artist!

ISSUE 61 | OCTOBER 2017

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ISSUE 61 | OCTOBER 2017

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Beautiful autumnal colours and floral design

ISSUE 61 | OCTOBER 2017

Bountiful Baskets Tutorial In Association with

Learn how to create basketweave detailing

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Bountiful Baskets

ISSUE 61 | OCTOBER 2017

By Reva Alexander-Hawk, Merci Beaucoup Cakes

In Association with Renshaw Academy USA Difficulty Rating

Equipment Required • Large spatula • Large and small rolling pins • Cutting mat • Fondant smoother • Wood grain texture mat • Basketweave impression pin • Craft knife • Assorted paintbrushes • Armature wire • Wire cutter • Modelling sticks

• Berry mould • Assorted flower cutters • Renshaw fondant: ivory, bright orange, chocolate brown, bright green, bright purple • Gum paste: red, green, white • Assorted Rainbow Dust colours • Airbrush colours: green, brown

• Purple petal dust • Lemon extract • Piping gel • Brown sugar • Ganache or buttercream • Cake • Cake boards • 14x14” square cake drum • Ribbon

Cakes

• Top tier - 5x4” round cake with bottom edges carved off to round shape • Middle tier - 7x4” round cake • Bottom tier - 10x2” round cake

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and 8x2” round cake, carved to a 10” top, 8” base x 4” high • Pumpkin - 6”x 3” round cake, carved to shape

Reva Alexander-Hawk is a classically trained pastry chef based out of Atlanta, GA, USA. Reva’s focus turned towards cakes where she developed a glowing reputation as a highend cake decorator, supplying cakes the across the United States. Her efforts landed her on three seasons of the show, Amazing Wedding Cakes, Food Network’s Cake Wars winner two times over, featured cake competitor on Duff Till Dawn and a feature competitor of Food Network’s Haunted Hayride. Reva’s fun and whimsical style is the result of her personality, a true cake decorator whose goal is always to make people smile.

ISSUE 61 | OCTOBER 2017

Steps 1a-c.

Bake and cool the cakes. Carve into the desired basket shapes. I carve my cakes upside down and chill them, then flip over and ganache the top of the cake. Once iced, chill again.

1a

1b

Steps 2a & b.

Once the cakes are chilled and firm, cover the top two tiers in ivory fondant.

1c

2a

Steps 3a-c.

Starting with the bottom tier, place a piece of brown fondant over the covered cake, leaving the sides of the cake with only the ganache.

2b

3a

Using the wood grain texture mat, roll out tan fondant created by mixing ivory and brown fondant to the desired shade.

3b

3c

Steps 4a-e.

For the middle tier, use the basket weave impression pin. Use a mixture of ivory and brown fondant again but a shade darker than the bottom tier. Use a panelling technique to apply.

4a

4b

Create two small handles using wire and fondant, add texture and set aside to dry.

4c

4d

Use a template to cut the wooden slats to fit the height of the cake. Set aside to firm up.

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Steps 5a-c.

Create the handle for top tier of the basket and let dry.

4e

5a

5b

5c

6a

6b

Steps 7a & b.

Attach the wooden slats to the bottom tier with icing. Add bands around the basket using brown fondant.

7a

7b

Step 8.

All the cake can now have the colour wash applied. Using a mix of lemon extract and a drop of brown airbrush colour, apply the colour with a paintbrush, being careful not to create any drips. Re-mix the colour wash as needed.

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9a

9b

10

Steps 6a & b.

For the top tier, insert the basket handle, making sure to cover the exposed wire edges in a food safe product.

Use ivory fondant and create a long snake roll. Wrap around the outside of the basket, working your way to the top of the basket edge. Use water to attach and then add some texture.

Steps 9a & b.

Add dowels to the cake tiers for support. Cover a cake board that is slightly smaller than the cake to support all the items placed onto the tiers. Chill the cake tiers until you are ready to assemble.

Details Step 10.

For the top tier, create an assortment of gum paste flowers and berries. To save some time, use the berry mould with purple fondant mixed with tylose powder. Once unfolded, dust with a variety of purple petal dusts and attach to the cake. Paint with piping gel to create a glossy realistic berry.

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Step 11.

For the middle tier, create a variety of vegetables using white, purple, red, orange and bright green fondant and gum paste. To create the lettuce, add tylose to the bright green fondant, rolling out thin, cut with a poppy flower cutter and thin the edges.

Colour wash all the vegetables.

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12a

12b

12c

12d

13a

13b

13c

13d

14a

Steps 12a-d.

For the bottom tier, cover RKT shaped into round mini pumpkins with orange fondant and add stems.

Do the same for the green squash that will be placed onto the board using a mixture of ivory, green and brown fondant to achieve a muted green colour.

Dust and colour wash the pumpkins and stems.

Assembly Steps 13a-d.

Prepare the board and stack the cakes starting with the bottom tier. Attach the cake base to the cake drum with royal icing. Arrange the pumpkins and support piece to achieve the tilted effect of the second tier.

Stack the top tier onto the middle tier with a support piece to create the tilted effect for the top tier. Add any additional support you may need.

Then hammer in a centre dowel through the whole cake.

Steps 14a & b.

Complete the cake by adding the dried and finished pieces onto the tiers.

Add brown sugar to the board for a dirt texture. Finish the cake drum with ribbon.

TIP: When I know I will be using a large amount of wired sugar flowers on a cake tier in a design, I will go ahead and use a Styrofoam cake dummy to avoid any health and safety issues and to allow for extra support of the flowers. This also creates a wonderful keepsake.

For more information about Reva and her work, visit: www.mercibeaucoupcakes.com www.facebook.com/mercicakes www.instagram.com/mercicakes

14b In Association with

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Cake Events 1. The Americas Cake Fair Hosted by Satin Ice Orange County Convention Center, Orlando, Florida 13th-15th October 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

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2. Show Me Sweets Cake and Candy Convention St Louis City Center Hotel, Missouri 22nd October 2017 The first ever cake competition of its kind to come to Missouri. Show Me Sweets Cake and Candy Convention is exactly what it sounds like - a place to visit amazing vendors, watch confectionery artists, create delicious works of art and participate in the cake competition. Two highlights are the Edible Art Competition and The Sweet Taste of St. Louis Taste Test.

The competition has a range of categories including wedding cakes, themed cakes, sculpted cakes, cupcakes, cake pops and cookies created by professionals, semi-pros, amateurs and even children showcasing the best baking and confectionery talent, with both local and worldwide contestants taking part! Make sure not to miss the amazing classes from world-renowned cake artists including Liz Marek of the Sugar Geek Show and Kayla Trahan, who is a two-time champion of the Food Network’s Cake Wars.

For more information, visit: www.showmesweets.com

3. Cake International NEC, Birmingham 3rd-5th November The UK's leading cake decroating sugarcraft and baking show. Cakie enthusiasts must experience this unqie event that brings together the latest trends and supplies, cutting edge workshops and demos, and the world-famous Cake International competition display! For more information on tickets, and schedule, visit: www.cakeinternational.co.uk

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6 4

5 3

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

5. Bake it for Babies Nationwide 6th-12th November 2017

6. Cake & Bake Show Event City, Manchester 9th-12th November 2017

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

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

If you missed the Cake & Bake Show in London, don’t fret as they will be back at it again in Manchester with a range of exciting displays to look forward to.

The show will include delicious market food stands and a sugarcraft zone where top sugarcraft exhibitors will be demonstrating and teaching sugarcraft skills for beginners through to professionals. There will be a beautiful cake display and for those who want to watch their health, there is even a Free From exhibitors area. Make sure to not miss the Baking Academy by Tate & Lyle where you can learn from the cake professionals. ​For more information, visit: www.thecakeandbakeshow.co.uk

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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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@CakeStuffLtd

Steampunk Witch’s Hat Tutorial ISSUE 61 | OCTOBER 2017

Learn to create a hat cake perfect for Halloween parties

Metallic steampunk detailing Learn to create a leather look

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ISSUE 61 | OCTOBER 2017

Steampunk Witch’s Hat Difficulty Rating

By Karen Keaney, Roses and Bows Cakery

Equipment Required • 2 6x4” round cakes • 600g buttercream • 600g dark chocolate ganache • 1.5kg Satin Ice red sugarpaste • 400g Satin Ice black sugarpaste • 50g Satin Ice white gum paste • 350g Vera Miklas dark modelling chocolate • Tylose powder • Sugar glue (edible glue) • Magic Colours: Bronze Sheen, Metallic Gold • Alcohol • Magic Colours black airbrush colour • Cornflour • Confectioners’ glaze • 6” cake drum • 12” cake drum • Carving knife

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• Palette knife • Rolling pin • Smoother • Innovative Sugarworks flexi smoothers • Innovative Sugarworks Mini Tip Sugar Shapers • Black Cherry Cake Company steampunk cutters • Martellato pantograph cutter (ribbon cutter) • Dowel • Leather impression mat • FPC frame mould • Paintbrushes • Airbrush • Cocktail sticks • 1” circle cutter • 20 gauge wire • Foam pieces • Working board

Karen is a multi-award-winning cake artist based in Ireland. She is best known for her sculpted cakes and imaginative character designs. Karen has achieved many accolades including Best in Show at Cake International, Top 10 International Cake Artist at the 2016 New York Cake Show and the Novelty Cake Award at the 2016 Cake Masters Magazine Awards.

When she’s not entering competitions, she teaches around the world and in her online school, www.vimeo.com/cakeschool

ISSUE 61 | OCTOBER 2017

Step 1.

Torte, fill and stack the 6” cakes onto the 6” cake drum. Refrigerate until the buttercream is firm.

1

2

3

4

5

6

7

8

9

10

11

12

Step 2.

Place the cake onto a spare working board and begin to carve into a cone shape.

Step 3.

Coat the cake with ganache. Flexi smoothers are great for spreading ganache on odd shapes.

Refrigerate until firm.

Step 4.

Cover the 12” cake drum with the black sugarpaste and leave aside to dry.

Step 5.

Once the cake is firm, place the dowel through the centre as shown. This will be an anchor for the top of the hat.

Step 6.

To make the pointed top, roll out some dark modelling chocolate into a cone shape. The wide end of the cone should be approximately the size of the top of the cake.

Step 7.

Place the modelling chocolate on top of the dowel.

Step 8.

Use the blue Sugar Shaper to smooth the join.

Step 9.

To add a little character to the hat, bend the tip a little.

Step 10.

Place the cake onto the centre of the covered 12” board.

Step 11.

Cover the cake with the red sugarpaste. Overlap the sugarpaste at the back and use the sharp knife to cut through the overlap. Remove the excess to make a neat join.

Step 12.

Use the heat of your hand to smooth the seam.

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Step 13.

Trim the excess sugarpaste from the bottom of the cake.

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14

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16

17

18

19

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22

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24

Step 14.

Use the round end of a tool to add some creases to the tip of the hat where the tip bends over.

Step 15.

Use your little finger and the side of your hand to add some creases into the hat.

Step 16.

Add a teaspoon of tylose powder to the remaining red sugarpaste and knead. This will strengthen the paste and help it to hold the shape of the brim. Roll out the red sugarpaste into a long strip and pinch one side in random spots to create ruffles in the brim.

Step 17.

Attach the brim around the base of the hat using edible glue. To create a little movement, place pieces of foam under some sections of the brim as shown.

These can be removed once the brim dries.

Step 18.

Roll out some dark modelling chocolate and press the leather impression mat over it.

Step 19.

Use the ribbon cutter to cut two strips to make the belt for the hat.

Step 20.

Cut a V shape at the end of one strip and use the end of a paintbrush to make buckle holes.

Step 21.

Fill the frame mould with modelling chocolate to create a buckle for the hat.

Step 22.

Use edible glue to attach the belt and buckle around the base of the hat.

Step 23.

Roll a small piece of modelling chocolate to make the latch for the buckle.

Step 24.

Roll out some dark modelling chocolate and use the steampunk gear cutters to cut out three small and two medium sized gears. Use edible glue to attach to the hat.

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Step 25.

To make the chimneys, roll out some modelling chocolate into a cylinder shape.

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Step 26.

Cut a section out of the cylinder and bend into an L shape. Make three of these.

Step 27.

Roll out some more modelling chocolate and use the circle cutter to cut out three circles. Attach the circles to the cake using edible glue. Insert a cocktail stick into each circle.

Step 28.

Attach the L shaped chimney pieces onto the cocktail sticks. Add a strip of modelling chocolate to the top and bend on each chimney.

Step 29.

Paint the gears, buckle, buckle holes and chimneys using the metallic dusts mixed with alcohol.

Step 30.

To make the chimney smoke, cut the wire into three sections and bend the wires to create movement.

Use a little edible glue to attach a little white gum paste to each wire. Push the wire into the chimney. Remember, the wire should not be inserted directly into the cake, just the chimney.

Step 31.

Use black airbrush colour to add some shading to the cake.

Steps 32 & 33.

Paint the belt with confectioners’ glaze to give it shine. Don’t forget the ribbon!

For more information about Karen and her work, visit: www.rosesandbowscakery.com www.vimeo.com/cakeschool www.facebook.com/roseandbowscakery

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INTERVIEWS WITH

WINNERS Jane Ibbs Award: Merit Category: Decorative Exhibit

Hannah Evans, Craftnant Cakes Award: Bronze Category: Small Decorative “I was recently lucky enough to go to the Olympics in Rio to watch my brother compete. He came 9th. After, I couldn’t resist taking off for a little travel time on my own. I was visiting a small village called Trindade, a cool arty little place. I found a cute little door hanging I could only assume was for a bathroom door with Pipi House written on it. I fell in love with it and decided to recreate it for my entry. I love my cheeky little elf and as it is connected to my time in Rio, I gave him an Irish colours hat and he has big ears just like my brother. I was very happy to get Bronze although I did suspect the judges would not understand him as much as I loved him.”

Iona Wilson Award: Silver Category: Wedding Cake “I love orchids and really wanted to recreate a stem for a wedding cake.

This was my first go at making lifelike sugar flowers. As I love a challenge, I set to perfecting them by buying a real orchid to copy.”

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“Ziggy Stardust and the Spiders from Mars’. As a Bowie fan of many years, I wanted to depict him in cake somehow.

Mars is made from RKT and Bowie and the spiders are made from modelling chocolate and modelling paste. Bowie’s clothing was made from Flexique.”

Helen Gleave Award: Merit Category: Floral Arrangement “The flowers in my floral show arrangement were all made out of Satin Ice Flower Paste. The design incorporated several different flowers; in the arrangement, there are gerbera, roses, freesias and gypsophila. I thorough­ly enjoyed making it and submitting as an entry to Cake International, I definitely will be entering again as I am still aiming for Gold.”

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Cake International’s competition is internationally recognised and regarded as the best cake competition in the world! Here we showcase more winners as they tell us about their awards and inspiration behind their pieces.

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

Sarah Russell, Emily Made a Wish Award: Gold Category: Decorative Exhibit “I felt absolutely over the moon, my first Gold!

I had told people not to tell me the result so to walk in and see that Gold, I almost burst with happiness.”

Sadie Jones Award: Gold Category: Wedding Cake “My very first cake competition entry and I was shocked and amazed to be awarded a Gold. I specialise in wedding cakes so I decided on this category and wanted to do something a little different from the traditional wedding cakes. I can’t wait to enter my next competition!”

Sophie Liggat, The Cheltenham Cakery Award: Merit Category: Wedding Cake

Lynsey Wilton-Eddleston, SugarWhizz Award: Gold Category: Decorative Exhibit & Novelty Cake “The little goblins in the bed were inspired by the many sleeping positions of my children, something most parents can relate to. My old witch was based on the idea that we all wish we had a little magic to help with the housework.”

“I have never felt such a mix of emotions – nervous, relieved it had arrived in one piece, anxious as it was so different from the others around it, excited to be surrounded by some truly exceptional cake artists.”

Tracey Yellend Award: Bronze Category: Decorative Exhibit “This is Hugo with a 24” wing span and just about to catch that mouse.

I’ve wanted to cre­ate him for a while but never had the nerve or occasion to do so. I was more than thrilled to have achieved a Bronze with my second time of entering Cake International.”

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SPONSOR SPOTLIGHT

Magic Colours is a leading supplier of cake decoration products. With an extensive range of food colouring items and ingredients from professional quality concentrated gel and airbrush colours, to pens and metallic paints, sugarpaste and flavours, Magic Colours makes it all, and all is 100% EDIBLE!!

Owned and managed by Lihi Rosenberg, their female dominated company operates with a conscience, and produces the highest grade vegan colours and flavours, including a unique use of natural pigments in their factory. Magic Colours’ concentrated pigment is so high that only a few drops are needed, it won’t affect the consistency of your sugarpaste or royal icing, nor the taste. They are very proud of their multi-use products, and they don’t mean it the ordinary way.

Yes, you could colour and paint with their airbrush colours, BUT you can also make a gold leaf out of it. Now that's what you call extra-ordinary.

That's what you call magic! Magic Colours has an amazing group of Champions who avidly support the brand. These artists are some of the world’s greatest and most creative cake decorators, and feature regularly in cake magazines, shows and collabs, creating amazing pieces of work with their products. With hundreds of products in their range, ALL 100% EDIBLE, Magic Colours are certain to have just what you need, and their product development team is always hard at work to bring you new, exciting products. Add a little Magic to your cakes and you too will be amazed at the results you can achieve!

For more information about Magic Colours, visit: www.sugarcrafter.com For EU purchases, visit: www.shesto.com

“

I look forward to the Cake Masters Awards night every year to experience the true love and passion for the sugar art industry. The talent from around the world is amazing and you get to meet fabulous sugar artists and their unique masterpieces. It is an honour to sponsor the Collaboration Award as it is a category that brings together people as well as talent. That is also Magic.

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Collaboration Everyone goes through their own battles and so this collaboration aims to show the unseen battles.

The founder, Erin Schwartz, tells us more...

Tell us about your collaboration Unseen Battles is a small collaboration with a BIG message!

Ten incredible artists from across the globe have joined together to bring attention and awareness to invisible illnesses. Artists picked an illness that means something to them and were challenged by creator, Erin Schwartz, to show their heart through their art. The objective was to help spread knowledge, start conversations and let others know they are not alone in their difficult battles.

What inspired you to do this theme?

I was inspired to create this collaboration to help others. A couple of years ago, Shannon

Bond posted about one of her personal unseen battles and it affected me deeply. I battle fibromyalgia, depression, eating disorders, anxiety, migraines and more - mostly in secret. I don’t want people to think I’m weak or think I’m a complainer so I typically go to the extreme opposite and work harder and smile through the pain. Seeing someone else’s

bravery in sharing their story helped me realise there is no shame in these battles and no need to fight alone in the shadows of ourselves.

Since then, I have challenged myself to open up and share in the hope to help others by sharing and showing you can be open, loving, happy and successful despite the obstacles you face.

Tell us about a few of the pieces that have been made I’m absolutely in love with each and every piece created. We have pieces created based on battles within the individual artist such as Liz Marek’s Battle with Anxiety. Her sculpture captures the awful selfdeprecating things the voices within us say.

Others selected battles that affected loved ones. Theresa Täubrich created a stunning figure of her son who battles autism. Laura Saporiti’s tiered cake depicted the story and pain of losing someone slowly to dementia as she had lost her father. Each artist wrote about the meaning and inspiration WWW.CAKEMASTERSMAGAZINE.COM 77

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Mike Conway Photography

to get artists from a variety of countries and that had a range of specialties.

Even though we were a small group, I wanted to make sure we had large sculpted pieces, tiered cakes, small figures, cookies, chocolate work, etc. I had to invite people a few at a time because if there was an artist unable to participate, that removed someone representing a unique country and artistic style. Though it would have been quicker and easier, I didn’t want to end up with say ten large sculpted cakes by artists all from the same country as me. I just about drove myself crazy trying to find a balance of all of these things all within ten people.

behind the pieces and were blown away by the touching stories viewers shared with them both publicly and privately after the reveal. It’s always incredible how artful cake, cookies, chocolate, etc. can deliver such a powerful, moving message that touches people’s souls and makes them feel things they often supress. In this collaboration, each artist was also a story teller, therapist and activist for invisible illnesses.

How many members were in your collaboration?

There were a total of ten members in this collaboration. I wanted a small and intimate group for several reasons. First, I wanted our ‘little family’ to know I was here to support them, as were the other artists. Second, there are so many collaborations nowadays most of which have 50, 100 or even 200 pieces. Although this is quite impressive, I feel as a viewer you don’t spend as much time appreciating each piece since you want to click through to see them all. As an artist participating, you don’t feel like it’s as important whether you create your piece or not because there are so many. This leads me to my most important reason - wanting to ensure each artist, creation and illness received the attention they deserved.

How did you decide on this group of people?

Selecting just nine other artists was virtually impossible! There are an incredible amount of amazingly talented artists and I had the most trouble with this. I really wanted Contributors: Art Biscotti, Stacked, Tartas Imposibles, 78 Winslow Cake Design, MAGAZINE Jeanne Sugar Geek Show, Silvia Mancini Cake Art, Crazy Sweets by Theresa Täubrich.

Did anything go wrong during the process?

The only major stresses were having a couple of artists that had to dropout towards the deadline due to other pop-up obligations.

I had my mind and heart set on ten people and wouldn’t accept anything less. Luckily, we had a couple of outstandingly talented artists say yes and create their masterpieces with little time.

Though I went on a rollercoaster of panic to get the ten pieces, it was 100% worth it and fate brought us the nine most perfect artists for this collaboration. Every artist involved was meant to be.

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

If I do this collaboration again, which is likely because we received such phenomenal feedback and there are still so many invisible illnesses to touch upon, the only thing I may do differently is start recruiting members a bit earlier.

But honestly, what in life do we not wish we had more time for?

In retrospect, everything came together as it was meant to and I wouldn’t change a thing!

Find out more about Unseen Battles Collaboration at www.facebook.com/ UnseenBattlesCollab

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SPONSOR SPOTLIGHT Dinkydoodle Designs was founded in 2010 by Dawn Butler who turned her passion for cake decorating into a small business from her home. She soon found her skill was in making novelty cakes and today, she’s not happy unless she is knee deep in chocolate paste and ganache making some life-sized edible structure.

In such a short space of time, Dinkydoodle Designs has become recognised as THE brand of choice for airbrushing, and they believe this is down to not only having a great product, but that Dawn cared so much about her customers and sharing her passion for all things cake. Where else could you get hold of a company director across the globe at midnight to help you with an airbrushing issue? For Dawn, the heartwarming feeling that cake decorators were making amazing cakes because of a product from Dinkydoodle Designs far outweighed any financial gain.

What’s in the future for Dinkydoodle Designs?

Dawn is currently concentrating on a brand new range of exciting masterclasses that incorporate food safe MOVING PARTS. From droids to owls with turning heads, her ‘Top Secret’ class is proving a real hit (shhhh, don’t tell anyone, but Cake Masters can reveal that it’s a fully food safe remote controlled car that you can control the movement and lights with your smart phone!). Dinkydoodle Designs will always be at the forefront of new innovations and ideas, constantly pushing the boundaries of what is possible with cake. Dawn’s passion for sharing and her determination to make the impossible possible will guarantee that there is always something new and exciting going on in the House of Dinkydoodle Designs.

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

“

“

I am so proud this year to be sponsoring the Cake Hero Award. For me, this category is something that everyone can identify with. We all have someone that we admire, who inspires us, who we learn from. A hero in the cake world is so many things, but one thing is for sure… with great power… comes great creativity!

Dawn Butler, Director and Founder of Dinkydoodle Designs ltd

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Kay Augustus Augustus Gloop

Cake Spaces

Kay Augustus - Augustus Gloop Before

This feature is back again due to popular demand! This month, Kay Augustus takes us through the renovation and final look of her beautiful cake space inspired by previous issues.

“My name is Kay Augustus and I am the owner of Augustus Gloop Cakes in Ammanford, South West Wales. I started caking about 11 years ago when I baked my daughter’s first birthday cake; at first, it was just something I did for fun, but six years ago, I decided to take the leap into baking for others. At the time, I had a small kitchen in my home and saw an article in Cake Masters Magazine of a few shed-based Cake Spaces.

I spoke with my local environmental health department who informed me that if it was built well enough to keep insects out, they couldn’t see a problem. I went ahead and ordered a shed and my husband and father insulated it and boarded it out.

My husband laid laminate flooring, fixed worktops, fitted a sink and we painted it with a durable washable paint. I even have WiFi and a TV for those long late nights! I’m a very pink and girly person so I purchased some cupcake material from the internet and sewed my own curtains for along the bottom of the worktops and some curtains for good measure.

I have always been a creative person and will turn my hand to anything. Pink kitchen cabinets were too expensive so the drawers are bedroom furniture which I bought in the Argos sale.

Once everything was complete, I invited environmental health for a visit and have held a 5 food hygiene rating ever since.

My newest and most favourite purchase has to be from IKEA. It’s a wall organiser (SKÅDIS £9)

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which has additional connectors so you can arrange it however you want. I use mine to hold kitchen roll, labels, ribbons and stationery.

I am always making small changes and adaptations and have recently attended a chocolate course, so I have purchased a stainless steel table for ease with chocolate work. I am a mother of two (three if you count my husband) and often finish cakes late into the night, so having this space is fantastic. I can walk away from the dishes at whatever time I finish and know that any mess isn’t going to be in the way of my children at breakfast. The other beauty is there are no overheads of a shop.

I love my workroom. If you pop over to my Facebook page, you can see a small video of the kitchen layout. I will be doing another soon which will show my chocolate table - watch this space!”

For more information, visit: www.facebook.com/augustusgloopwales

After

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Wall organiser IKEA

Cabinets Argos

Wall organiser for ribbons labels, and stationery

Display table of cakes

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Sleeping Unicorn

By Magda Pietkiewicz, Magda’s Cakes

Magda is a self-taught awardwinning cake artist based in County Durham, UK. She discovered her love for cake decorating when she made her daughter’s first birthday cake in 2013. She still loves making cute cakes for children, but also creating modern designs. Magda enjoys learning and discovering new techniques and challenging herself with structured cakes, where she can express her love for DIY.

Equipment Required • 2 x 11x6” cakes • 3kg white sugarpaste (I used Massa Ticino Bride White) • 250g modelling chocolate • 600g ganache • 350g homemade Rice Krispies Treats • 20” square cake drum and one drum to work on • Rainbow Dust ProGels: Baby Blue, Black, Pink, Purple • Rainbow Dust Edible Silk: Starlight Comet White • Rainbow Dust Plain & Simple: Snow Drift, Rose • Dinkydoodle Designs Airbrush Colour: Pink, Blue, Violet • 2 x A4 wafer paper • Edible glue • Alcohol • Spaghetti or skewer • Airbrush • Paintbrushes • Paint palette • Carving knife • Palette knife

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• Rolling pin • Flexi smoother • Cutting mat • Dresden tool • Knife and scriber tool • X-acto knife • Sugarcraft extruder

Difficulty Rating

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Step 1.

Roll some sugarpaste into balls to create clouds. Arrange on the board.

One bigger cloud should be in front so the unicorn’s head rests on it.

1

2

3

4a

Cut off the corners and start shaping.

Round the edges on top. Cut at the bottom of the cake inwards.

4b

4c

Keep carving until you are happy with the shape.

4d

4e

Step 5.

Cover the cake with the first layer of ganache and chill for at least a couple of hours.

5

6

7a

7b

Step 2.

Roll out white sugarpaste (you will need around 1.4kg). Brush the board and clouds with some water and cover with the sugarpaste.

Step 3.

Airbrush the covered board with blue airbrush colour, avoid spraying the clouds.

Steps 4a-e.

Place one cake on a bigger board, spread a layer of ganache on top (or buttercream if you prefer) and place the second cake on top. Start carving.

Once chilled, cover the cake with the second layer of ganache and smooth with a flexi smoother.

Step 6.

Using some sugarpaste, shape the back leg and attach to the cake.

Steps 7a-c.

Brush the cake with some water, roll out around 800g of white sugarpaste and cover the cake. Cut away any excess sugarpaste.

Smooth the cake with your hands and using the knife tool, push the sugarpaste under the cake a little bit and mark in the places where the leg bends.

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Step 8.

Transfer the cake carefully onto the previously prepared board – make sure the unicorn’s front lays against the clouds so the head will rest on them.

7c

8

Steps 9a & b.

Make the leg. Shape a small piece of sugarpaste into a cone shape as shown and attach to the body.

9a

9b

Steps 10a & b.

For the front legs, shape sugarpaste into a long cone, mark a line in a middle and attach to the body resting on a cloud. Repeat with the second leg.

10a

10b

Step 11.

Mould RKT into a round head with a muzzle.

11

12

Steps 13a & b.

Using the dresden tool, mark the nose, mouth and around the muzzle.

13a

13b

Steps 14a & b.

To make the hooves, mix 80g of white sugarpaste with tylo powder. Roll into a sausage shape and cut into four equal pieces.

14a

14b

Step 12.

Cover the head with modelling chocolate and then with sugarpaste.

Sharpen the edges on one side of each hoof with your fingers.

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Steps 15a & b.

To make the horn, mix around 15g of white sugarpaste with tylo powder.

Divide in half and shape two long cones. Twist the two cones together.

15a

15b

16

17

18

19a

Roll tiny cones for the eyelashes. Using the X-acto knife, cut six eyelashes and glue to the eyes.

19b

19c

Steps 20a & b.

To make the ears, mix some sugarpaste with tylo powder. Roll two balls of sugarpaste and shape into triangles.

Using the knife tool, make a mark inside the ears.

20a

20b

21a

21b

Cut off the thicker end and insert the spaghetti or skewer into the horn.

Step 16.

Mix Starlight Comet White dust with alcohol to create paint. Paint the hooves and horn. Set aside and allow to dry.

Step 17.

Make edible glue by mixing a little bit of sugarpaste with a few drops of water to create a sticky paste.

Step 18.

Using the glue, attach the hooves to the legs. Attach the head resting on the clouds.

Steps 19a-c.

To make the eyes, mix black gel colour into white sugarpaste. Roll two long cones. Using edible glue, attach to the head to create eyes and cut off the excess.

Attach the ears to the head using edible glue.

Steps 21a & b.

Insert the horn on top of the head.

Start making the hair and tail by colouring white sugarpaste to light shades of pink, blue and purple (or any other colours if you prefer). Roll the coloured sugarpaste into three sausages (you can knead in a little bit of Trex to soften it), stick them together, twist and roll thin enough to fit into the extruder gun.

Attach the hair/grass disc, grip and start squeezing.

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Steps 22a & b.

When the hair is long enough, cut and attach to the top of the head. Once attached, trim above the eyes.

22a

22b

Steps 23a-c.

To make the wings, cut the A4 wafer papers in half. Using the X-acto knife, cut feather shapes freehand from one half of the wafer paper. Make smaller feathers from the other half.

23a

23b

Step 24.

Using the X-acto knife, make little cuts around the feather at an angle.

23c

24

Steps 25a & b.

Cut very thin strips of wafer paper, brush a line of glue in the middle of each feather and attach the strip.

25a

25b

Steps 26a & b.

To add some colour to the feathers, spray them with pink and purple airbrush colour.

26a

26b

27a

27b

Attach hair at the back of the head and make the tail.

Make sure you don’t cut too deep.

Repeat for all the feathers.

Make sure you don’t spray too much as they will become too sticky. Let dry.

Steps 27a-d.

Divide the feathers into smaller and bigger ones.

For each wing, you will need to glue six big feathers together and attach six small ones as shown.

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27c

27d

Steps 28a-c.

Make two holes in the unicorn’s back, brush some glue and insert the wings.

28a

28b

Steps 29a-d.

Mix some white and rose dust and using a soft brush, add some shading to the unicorn’s nostrils, mouth, around the muzzle and eyelids.

28c

29a

29b

29c

For more information about Magda and her work, visit: www.facebook.com/magdascakes.birtley

29d

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Cake Competition Advice Need help with entering Cake Competitions?

The Cake Competitions and Shows Facebook group is a great place to get advice on all your cake competition questions. We speak to group organiser, Sarah Russell from Emily Made a Wish to find out the most commonly asked questions and her advice.

Why did I create the group?

In 2014, I had a few years of experience entering into competitions but was struck by how many panicking cake decorators asked the same questions about rules, entry, what to expect etc. So in September of that year, before the main Cake International competition in November, I formed the Cake Competitions and Shows Group.

At first, I thought it would just be a few of us. But my friends told their friends and their friends told more people and suddenly we grew to several hundred! Today, our membership stands at over 900.

How can the group benefit members?

There are so many benefits to the group. We support each other over problems to do with structuring a piece, whether designs will work, which category to enter, queries with rules, panics and problems en route and at the venue, sympathy when things go wrong and well-deserved praise when things go right! It’s like one big understanding family!

Although the group helps with ALL competitions, the vast majority of people normally want help with Cake International as it’s the biggest. We have had a big increase in overseas members as more and more people from further afield have started to compete in the UK - everyone is welcome.

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Your questions answered!

Sarah shares her advice to the most commonly asked competition questions.

Can I use dummy cakes for competitions?

In some of the classes, yes, however, some do not permit the use of dummies at all. Check the rules for your chosen category carefully before using one for your entry. Dummies should be treated as cake and should be boarded where appropriate. Wires must NOT be inserted directly into them and should be contained in a posy pic.

I have never entered a competition before - what do I need to know?

The first thing I always advise is READ THE RULES, several times!

Print out the schedule and refer to it constantly including the additional information at the back of the schedule. This is a general thing I would advise even for seasoned competitors as the rules can change each time the schedule comes out, never assume you know everything!

Keep within any height/board size restrictions. There is nothing more upsetting than a ‘not to schedule’ next to your entry.

Allow plenty of time to complete your piece. If you run a business, remember you may have umpteen orders come in all together in the run up to the competition so plan your time.

Make everything to the very best of your ability and bear in mind visual impact. Stand back every now and again when making your piece, taking a few photos can be helpful too as sometimes the camera will see what you can’t.

As tempting as it is, DON’T enter lots of categories unless you are confident you can complete all the work! It’s a waste of your money as it costs to enter each one and leaves spaces on the competition table.

Help! My entry has broken on the journey - what do I do?

There is an area set aside to repair damage but don’t forget to bring your own repair kit! If it can’t be mended, you can ask for a ‘damaged in transit’ note to be put next to the entry.

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What happens when I deliver my cake to Cake International?

There is a set time on the day for delivery. You should aim to arrive in plenty of time to allow for registration and set up. Don’t forget your exhibitor car pass which you get when you receive confirmation of your entry having been accepted. This is for entry drop off and pick up only. Be prepared for the weather! You may have to park a little way from the entry door so make sure you have suitable protection against rain etc! A trolley can be useful if your piece is large or is heavy.

You can bring one helper to the set up area and once inside, there are tables to unpack your entry. It is a good idea to have your helper fetch your labels for your entry and competitor badge while you unpack and also check where you need to put your entry as the competition area can be very big!

Aim to leave as soon as possible as lots of people will be waiting for table space to unpack. Don’t forget to take all your packaging with you.

I am from overseas, am I restricted to International Class only?

No, you can enter any category. The International Class, however, is restricted solely to visitors from a registered overseas address.

Why do you not allow judges to be members of the competition group?

I don’t have many rules but this is one of them! The group is closed (you need to request to join) and this means conversations within the group are kept private.

The reason for this is twofold. Although I don’t allow pictures of ANY competition piece to be put up prior to judging, sometimes a person’s post can be specific enough to relate an entry to a name. Judging is done on a level field and they do not, nor do they want to know, who’s entry is whose. Having judges within the group would severely restrict our discussion and would be awkward for them.

The second reason is to protect the poor judges! If they were in the group, they would be tagged endlessly in queries and witness some of the ‘disgruntled’ post-competition remarks following results. That said, I absolutely DO NOT allow judges to be to ‘dishonoured’ and anyone found to be guilty of speaking out against them will be removed from the group.

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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…

Cake show season is here. Back when I used to compete all the time, I was the Queen of ‘that’ll do’. I would reach a point with my entry where I was tired of it, frustrated with it or just unwilling to do more and I would say, “That’ll do!”

One day, my sugar mum, Maxine Boyington, co-founder of the Oklahoma State Sugar Art Show, looked at me and said, “it won’t do”. That hit me like a ton of bricks. I had been doing well at the cake shows but never quite achieving my ultimate goals. I realised it was because I didn’t finish my cake properly.

Such a classically beautiful wedding cake.

We’re totally in love with this floral cake by Cakes By Bettina, including 250 handmade flowers and leaves plus the white detailing.

Is this a real guitar? Nope! We were equally as shocked by this remarkable cake by Oriol Dial from A Slice of Art.

From that point on, I made a significant effort to fix every error I could see. I began earning Gold medals consistently.

When I judge cake shows today, I often see that ‘it’s good enough’ spirit. When I speak to competitors afterwards, they can almost always point out every flaw that lowered their score. They saw them.

And chose not to fix them.

When I adjudicated the ICES Certification Program, I would tell the candidates to always have one thing in the back of their head: what would a master do?

Would a master re-cover the cake if it wasn’t perfect? Then you should too.

Would a master make sure that the edges of their petals were thin? Then you should too. Would a master put their cake on a fondant covered board that enhances the design? Then get on it.

You would think these cars are the real deal with their working lights and impressive detailing. We were blown away by this creation made by Nicholas Ang from The White Ombre.

We adore this cute little piggy chilling on the beach by The Creme Fondant, especially the fact that she’s reading our magazine.

Before you pack up your cake to take to the next show, give it a good, critical look. Have you fixed every visible error that you can? Is your work clean? Will it do? Best of luck at the shows!

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

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Join the conversation…

Follow us on Twitter @CakeMasters - Like our Facebook Page www.facebook.com/cakemasters - Follow us on Instagram @cakemasters

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SPONSORED BY

4th November 2017 Birmingham W W W. C A K E M A S T E R S A W A R D S . C O M WWW.CAKEMASTERSMAGAZINE.COM 91

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Easy to melt in a microwave Create unique piped designs that set quickly

Create beautiful drip cakes with ease

ly s l o M obbin R

Use with silicone or acrylic moulds

Perfect consistency to create drizzle effects

As seen on Extreme Cake Makers and Blue Peter Find more inspiration on our social channels 92

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