Cake Craft & Decoration Magazine

8/9/2019 Cake Craft & Decoration Magazine

1/38STEP-BY-STEP PROJECTS FOR ALL SKILL LEVELS www.cake-craft.com

September 2013 3.50 The worlds leading sugarcraft magazine

Celebration

CakesEasy to followStep-by-Step projects:

3D baby bag cake

Ivory chocolatewedding cake

Sugar models

Birdcage cake

Issue

178

PLUS! Cake

Courses

Wild Flowers


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Publishers of CakeCraft & Decorationmagazine, Cake CraftGuides: Party Cakes,Wedding Cakes &Sugar Flowers.Books: Easy Steps inCake Decoration,Easy Steps in SugarFlowers.

Also, proudsupporters of CakeInternational

NEC, Birmingham8-10 November 2013.

Follow us

on Facebookwww.facebook.com/cakecraftanddecoration

and Twitterhttps://twitter.com/CakeMagEditor

www.cake-craft.com

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September is the month when college courses traditionally

start up in the UK, and many of the cake decorators

around today made their first ventures in to our art as part

of a formal course working towards a cake decorating

qualification. Whilst there are still some excellent courses

on offer, over recent years funding subsidy has dried up,and for many this is no longer a viable option. To fill the

void more and more shops and sugarcraft schools run

courses throughout the year, and there will be one near you.

If you look at our Course Listing on page 48-49 you can

get an idea of some of the many courses available.

Many of you are also self taught, and each week I receive

many messages telling me how continues to develop

your skills, and this months projects will be sure to deliver

more of the same. Amongst the many contributions this

month I am delighted to welcome Helen Scott Reese from

the Netherlands to our pages with her delightful baby

accessory bag.

And when you have finished looking at the magazine, do

take a moment to have a look at our recently upgraded

website (www.cake-craft.com) where you can find so muchmore information.

Julie Askew, Editor

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Julie AskewEditor

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

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4 Guest Of The Month Purple Harmony Wedding CakeTony Warren shows how to make a wild flower wedding cake and gives it a stylish contemporary feel

using blue periwinkles and wood anemones.

10 Market PlaceThe latest information from the cake industry along with fabulous free product giveaways.

12 Vintage Trio Birthday CakeAn edible modelled teacup, saucer and plate decorated with dainty brush embroidery flowers and

birdcage cookies onJanet Webbs classy birthday cake.

18 Aggys Leaky Cauldron PubAggy of Cotswolds Finest Cakes tells how she made her Gold Award winning cake.

21 Floral Inspirations - Up The Garden PathMiniature foxgloves, hosta and wild roses are all part of Gill Collierswild flower project this month.

27 Fairytale Folly Wedding CakeA fairytale folly in the woods was the inspiration for a romantic wedding cake from Lesley Bassett.

32 Simply Modelling - Ready For Class!September is the time of year when new sugarcraft/cake decorating classes begin andJane Barracloughhas modelled a teacher ready to start a wedding cake class.

40 Readers GalleryJust a few of the many cake pictures sent to us from our talented readers. Each month a prize from

Knightsbridge PME will go to the winning picture chosen by the editor.

44 Cake International Show Eye-Catching EntriesA taste of some of the very best Bronze and Silver winning entries from the Cake International Shows

held in Manchester and London earlier this year plus the competition schedule for the NEC 2013.

48 Cake Course DirectoryLook at these pages to see where you can go to join a cake course near you.

50 Sugar Skills - Sugarpaste Part 1 and Birdcage Cake

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

56 College ReportWe feature the work of Bedford College students tutored by Tatiana Goubskaia.

58 Bear Necessities 3D Baby Accessory BagTalented Helen Scott Reese of The Netherlands, carves a gorgeous 3D baby accessory bag cake,

complete with a matching modelled furry teddy. A design that has many possibilities for other cakes.

62 Rcommended ReadsOur choice of the latest books that are on the book shelves this month.

63 Learn From The ExpertsSam Hannavisited Leiths who were holding a cupcake class by Queen of Hearts. Here she gives an

overview of the course.

64 Chocolate Cravings - Vintage Ivory Chocolate Wedding CakeFours tiers of white chocolate decadence with Tracey Manns broderie anglaise wedding cake.

68 TemplatesHere are all the patterns that you will need for this months projects.

70 Home Baking - Autumnal FruitsValerie Hedgethorne uses seasonal fruits to bake Cider Apple Cake, Fresh Fig Tart, Pear & Grape

Tranche and Open Scone Round with Plums.

74 Food Facts - Full of PlumptiousnessLots of useful background information on plums fromValerie Hedgethorne.

79 Coming Next MonthHighlights from Octobers forthcoming issue of , weddings and Halloween cakes.

80 SubscriptionsSubscribe now and receive a free gift.

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Ingredients

COVER PROJECT

PROJECT

PROJECT

PROJECT

PROJECT

PROJECT

PROJECT

PROJECT


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12 www.cake-craft.com

You will need

Edible Items

cake fruit round 25cm (10in)

marzipan 1kg (2lb 3oz)

sugarpaste white 2kg (4lb 6oz)

cookies 3 arch shape (see templateson page 69)

pastillage 200g (8oz)

flower paste

cornflour

edible glue

royal icing white, pink, blue, green,brown, gold, red, yellow (small amounts)

paste food colours claret, baby blue,spruce green, dark brown, egg yellow,lemon (Sugarflair)

liquid food colour old gold (Sugarflair)

piping gel

food grade sponge

edible gold paint

Tools

cake drum round 35.5cm (14in)

piping tubes No. 1, 1.5

scriber

blossom plunger cutters set of 3 (PME)

piping bags

paintbrush

circle cutters 2.4, 3cm (1, 1in)

fine emery board

ribbon to edge cake and board

cup, saucer and plate to mould from

lovebirds stencil set C587(Designer Stencils)

knife sharp

palette knife

pizza wheel

smoother

card for template

rolling pin

non-stick board

plate stand

There are severalchoices here for

coordinating edibleitems to accompany

this cake - cookieswith birdcages on as

shown, miniature

modelled birdcages orcups and saucers to goon the top of cupcakes

or small cakes.

Although this cake isperfect for an

afternoon tea party itwould work for abirthday or other

summer celebrationjust by adding aninscription on the

cake board topersonalise it.

Janet Webb

VintageTrio


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Birthday


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Birthday

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

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

Dust the top of the saucer with cornflour. Roll out pastillagethinly and cut out a circle to fit your saucer. Place on the saucerand mould carefully to shape. Trim the edge to neaten ifnecessary then leave to dry removing when firm to allow theunderside to dry.

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

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

Cut out the paper template for the cup, adjust it to fit your cupif necessary, before rolling out the pastillage. Roll out pastillageon a non-stick board dusted with cornflour and use a pizzawheel, or craft knife, to cut out the cup shape.

Coat the cakewith marzipanand whitesugarpaste in theusual way. Coverthe round cakedrum in whitesugarpaste andleave to dry.

Transfer thecookie template

onto card.

Pastillage requiresdrying time so itis important tostart this projectwell before it isactually needed.

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Note

Preparation

Wrap unusedpastillage welland keep it in apolythene bag.

Tip


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

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

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Birthday

Working one petal at a time complete the blue flowers with aNo.1 tube. Work the back petals first using the larger No.1.5tube and pink royal icing. Brush embroider the central flowerby drawing the icing into the centre with a damp paintbrushbefore working the next petal inwards.

With soft peak red royal icing in aNo.1 tube pipe in the centres for thepink flowers. Pipe in the centres of theblue flowers using a No.1 tube andsoft peak yellow icing.

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For brushembroidery you

can add tsp ofpiping gel to acupful of royalicing. Thisextends theworking life ofthe icing to give

you more time tobrush theembroidery design.

Tip

Scribe the larger brush embroidery design three times aroundthe edge of the dried pastillage plate. Using the smaller patternscribe this design carefully three times around the saucer andtwice onto the cup.

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


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Birthday

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

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

Colour a small amount of flower paste with baby blue andclaret paste colours. Make a couple of different shades. Cut outa selection of different sized blossoms using the plunger cuttersand indent the centres onto a soft food grade sponge.

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

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

Allow the sugarpaste to firm and then with white royal icing usea No.1 tube to pipe the birdcage outline onto the top of thepink cookies. Pipe in the scroll design. Repeat using goldcoloured icing on the white cookie.

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Extra cookies canbe made to serve

to your guests.

Tip


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Birthday

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

Place the plate stand on the cake withthe plate in position. This will helpposition the other items. Secure the cupand saucer to the top of the cake. Attachthe cookies with royal icing to the cakeand board. Finish the edge of the board

with pink ribbon.

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

To transport thecake keep the

plate separatefrom the cakeand attach it atthe venue.

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Tip


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Chocoholics Dream PrizeThis months prize is a realchocoholics dream a decadentready to decorate death by chocolatecake base, luxurious chocolateganache, and real Belgian chocolatesugarpaste.

Sweet Success have been makingready to decorate fruit and spongecake bases for twenty years agodsend for busy cake decorators! Their death by chocolate cake is ideal for a specialcelebration. Chocolate Silk sugarpaste and Chocolate Ganache are the perfectpartners to complete the chocolate extravaganza!

Chocolate Silk has an intense chocolate flavour and firm texture. It can be rolled toused for cake covering and also works well for modelling chocolate roses or using insilicone moulds.

Chocolate Ganache is a versatile new product from Sweet Success - soften slightlyand whip it up to fill and mask sponge cakes or for piping cupcake swirls, warm topouring consistency to enrobe a cake, or form into balls for chocolate truffles. Tastesgorgeous warmed and poured over ice cream too!

To enter the competition for a Chocoholics Dream Prize go to www.cake-craft.comSo dont delay enter now! The closing dates for the competition is 8th October.


Market Place

'Market Place' is where you can find useful information from the trade or organisations

which we think will be of interest to readers. It's also the place where you can always find

an opportunity to pick up a free sample.

For a chance of winning one of Cakes Giveaways either:

Send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to

include your name and address) or

Visit www.cake-craft.com and enter online from 12th September. The final date for the giveaways will be 8th October 2013.

Get Spooky in the Kitchen this HallowwenTransform your cakes and bakes intoterrifying creations this Halloween witha little help from Renshaw. Using their

seasonal Halloween Modelling Kit, witches hats, spiders, ghosts,frogs and pumpkins can be easily made and make the perfect caketoppers to serve on All Hallows Eve.

The modelling kit 3.99 is available from www.renshawbaking.co.uk It contains five 100g sticks of Ready to Roll Icing inpurple, green, black, white and orange. Simply remove the icing from its packaging and knead for a few seconds or until soft.Roll out or mould into your desired shapes then stick the spooky parts and freaky faces together using a small paintbrush andcooled boiled water.

Use the inserted step-by-step modelling guide if you need inspiration or let your creative juices flow to build Draculas lair. A range of

Halloween recipes can be found on www.renshawbaking.co.uk

To apply for this giveaway see the top of this page and place Renshaw Halloween Modelling Kiton postal entries.

Doric Cake Crafts Halloween Treats

Make scary Halloween treats with the help of DoricCake Crafts new range of cake mixes and silicone

mats. Make them extra creepy by adding edible blood and slime dont worry, theyre just fruit flavoured

jellies! For more Halloween trick or treats,please see www.doriccakecrafts.co.uk

1.5kg Vanilla CakeMix (26A-101)RRP 8.50

Halloween SiliconeMat (74E-100)RRP 15.00

Edible Blood (Raspberry Jelly) Tube(27H-145) RRP 2.98

Edible Slime (Apple Jelly) Tube(27H-146) RRP 2.98

We have 5 complete sets to give away toour readers just in time for Halloween.Follow the entry details on the top of thispage and place Doric Cake CraftsHalloween Treats on postal entries.

5 sets to giveaway - PRIZEA

12 to giveaway - PRIZE B

online competition


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Pink Chocolate Cigarellos

As any cake maker or decorator knows,chocolate cigarellos are one of the easiest

ways to transform a simple sponge into acelebration cake. But until recently there

has only been milk, dark and whitechocolate cigarellos available. Now in a

world first, thanks to the ChocolateTrading Company, you can buy pink chocolate cigarellos!

Made in Belgium from the finest whitechocolate, the cigarellos are a delicate shade ofdusky pink that will enhance almost any style ofcake from birthdays to weddings.

They can be used to finish the top of a cake andlook fantastic on either cream or ivory icing butare equally impressive on an indulgent darkchocolate ganache. Or position up-right pink

cigarellos using buttercream around the edge of acake and top with fresh roses for a dramaticallydifferent but simple celebration cake.

Pink chocolate cigarellos are available exclusivelyfrom the Chocolate Trading Company and prices start from 7.95 for a small box of50. To order visit: www.chocolatetradingco.com

We have 7 boxes to giveaway to our readers, see page 10 for details on how to applyand place pink chocolate cigarellos on postal entries.

Rainbow Dust NEW Click-Twist Brushes

A ready-to-use and VERYconvenient paintbrushfrom Rainbow Dust, pre-loaded with their Metallic

Food Paint. Simply twist theend cap of the brush until thepaint fills the tip and you'reready to go! Available in 10colours rrp 3.25 each.

We have 3 xsets of 5colours togiveaway toour readers,see the top of

page 10 fordetails on howto enter,placingRainbowDust Click-Twist BrushSeton postalentries.

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Market Place

Fantastic Ribbons are offering everyreader an amazing collection of 25 rollsof their colourful ribbons at half price.They includecake board

width satins,bakers twine,prettypearlised pinkraffia along

with a cuteherringbonetape printed with the wordingHandmade, ideal for personalisingpackaging and cake boxes. They also havefun vibrant dotted grosgrains and widesatins for wrapping around the cake.

This is a fantastic versatile bumpercollection of over 100 metres rrp 35.00.They have an Exclusive Cake Craft Offer,

which is Half Price at just 17.50

To order visit www.FantasticRibbons.comthen click the promotions button and

quote discount code CakeCraftwhenyou place an order.

This exceptionalquality professionalcake leveller is anabsolute must havepiece of equipment,for all serious cakemakers.

The Agbay Juniorcuts easily throughcakes up to 12inches wide, and can

be adjusted from

in up to 4in high.

Fantastic for makingmulti-layered cakes,simply cut through, then adjust the height of the blade, and cut through again, simple fast and easy to use.

The superior design features a super strong frame that keeps the cutting blade in place, preventing any riding,dragging or digging into the cake, which means you get a perfect straight and level cut every time.

Simply adjust the height of the blade with the easy twist knobs, and accurately set the height with themeasurement rulers on the side. Stores easily, and comes with a blade cleaner and blade cover guard for safestorage. The retail price is 159.99 from www.cake-links.com where you can also see videos on how to usethis professional piece of kit.

We have one of these cake levellers to give away to a lucky reader, to apply for this giveaway see the top ofpage 10 and placeAgbay Cake Leveller on postal entries.

7 boxes to giveaway - PRIZE D

Agbay Cake Leveller

1 to giveaway - PRIZE E

3 sets of 5 colours to giveaway - PRIZE C

Half PriceRibbon Reader Offer


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You will need

Edible Items

cakes 15, 20, 25cm (6, 8, 10in)

sugarpaste baby blue 2.2kg(5lb) (Renshaw)

sugarpaste white 1.3kg (3lb)(Renshaw)

white flower/modelling paste500g (1lb 2oz) (Renshaw)

dust colours magnolia pearl,rain forest, frosted leaf, yellow

gold, blue ice (EdAble Art)

Tools

cake drum 32.5cm (13in)

thin cake boards 15, 20cm(6, 8in)

paintbrushes No.s 3, 6(EdAble Art)

isopropyl alcohol (Sugarflair)

small pot of white shortening(Trex)

embroidery set

(Patchwork Cutters) extra large number 0

(Patchwork Cutters)

large Christmas rose set(Patchwork Cutters)

greaseproof paper

small heart cutter from shoes& bags set (Patchwork Cutters)

paper strip 6cm deep

cocktail sticks

bone tool

piping nozzle No.2

small piping bag

scissors

sponge pad (CelCakes)

plastic dowel (8 pieces) blue ribbon 2 metres of 15mm

and 1.5 metres of 6mmribbon (A Piece of Cake)

glass headed pin

water pot and brush

This pretty design is for atiered wedding cake but

any of the tiers could beused individually forother celebrations.

The rose is a perfect sizefor decorating a cupcakeand as the cocktail stickis food grade it can beinserted into the cake tohold it in position, butdo tell the cakes recipientabout the cocktail sticks.

The embossed andpainted design can beused on iced cookies andthe flower is perfect forbrush embroidery. (SeePatchwork Cutters

facebook channel).

Rose Wedding Cake



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Wedding

Marion Frost


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Wedding

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

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

Place the left side of the largest size embosser onto the pinholeand keeping it level roll the embosser into the sugarpaste toemboss the pattern. Repeat around the cake. This will create evenspacing of the pattern and will leave a gap between each section.

Take the 6cm deep paper strip and cut it to the exactcircumference of the cake, fold it in half widthways and thenfold it into 6 lenthways. Undo the paper strip and place itaround the freshly covered cake securing with a small piece ofsticky tape. Use a pin and the centre fold line to accurately marka small hole halfway up each of the six upright foldlines.

Use the same embosser as used around the board to embossabove the side design to fill the gaps. Leave to dry overnight.

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

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Place the cake onto the embossed board and attach the 3mmribbon around the base of the cake. Leave enough ribbon tooverlap, and secure with a small piece of double-sided stickytape.

Mix isopropyl alcohol with green dust colour to make a liquidand paint the pattern around the board, change to pink andfinally use a fine paintbrush to paint the gold and blueblossoms. Repeat around the side of the cake in the same order.

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Wedding

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

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

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Write the cakeboard size onto

the paper circleand keep forfuture use.

When pipingwith royal icinguse a damp

paintbrush topush down anypoints on the icing.

Tips

Use royal icing and a No.2 piping tube to over-pipe theembossed side design. Repeat these instructions for the top tierplacing the cake on a thin cake board the same size as the cakebefore icing. Also ice the middle tier and leave to dry.

Mix 175g of flower paste and 175g of sugarpaste together androll out a small piece of this paste on a lightly greased non-stickboard. Grease the centre of the 0 cutter, place onto the pasteand press firmly. Remove the cutter and the paste from aroundthe centre of the number. Emboss the piece with the sameembosser used on the bottom tier.

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Wedding

On a lightly greased non-stick board roll out white flower paste.Grease the small heart cutter and place onto the paste. Cut outsmall hearts and use a piping tube to cut out small circles.Moisten and attach onto the middle tier.

On a lightly greased non-stick board roll out pink flower paste,grease the rose cutter and cut out one flower.

Moisten all five petals with water, position the cocktail stickinto the centre of the flower and slide the flower up behind thedried cone.

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

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

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

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Use leftover piecesof paste to make

cones. Leave todry and store for

future use.

Tip


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Wedding

Follow with the third, fourth and fifth petals. These petals canalso overlap. Press around the base of the flower to create arounded shape.

The second layer of petals are attached in the same sequence asthe first but once attached curl back the edges of the petals toopen the flower slightly.

This first layer of petals should be tight with no curled backedges, and the cone should not be seen when viewed from above.

Push a cup of foilup the stick to

support the roseuntil it is dry.This can be heldin place with a

paper clip. Make16 roses.

Use double-sidedsticky tape toattach ribbonaround boards.

The top tier canbe a dummy cake

for the bride tokeep.

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

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When dry dust the centre of the flower with a darker shade ofpink and paint a calyx onto the back with a mixture of darkgreen dust colour and alcohol. Place a ball of sugarpaste ontothe top tier add the bottom layer of roses by pushing thecocktail stick of each rose into the sugarpaste ball. Add a secondrow and a single rose for the top. Spaces can be filled withpearls, bow loops or filler flowers.

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Tips


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Readers Gallery

A wonderful selection of PME cake decoratingproducts to the value of 50.00 will be sent tothis months lucky winner.

All PME products are available from your local sugarcraft shop, supplier

or for further information please contact www.cakedecoration.co.uk

STAR

PRIZE

Contentswillvaryd

ependingonthe

monthlymagazinet

heme.

Craig Apperley, Cheltenham.

Julia Topeka, Doncaster. Yvette Meintjes, South Africa.

Sandie Panesar, London

Rachel, Shefford.

Ayo Caroline, Nigeria.

Bernadette Drohan,Dungarvan, Ireland.


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Readers Gallery

Lynsey Mahedy, email.

Sharon Ward, email.

Lorraine Morson, Bishop Auckland.

STAR

PRIZE

G A L L E R Y

Louise Embling, Newbury.

Nicola Jenkins, Gosport.

Francesca Brown, email.

Nicola Cummins, Bootle.

Hanadi Alnawab, Toronto, Canada. Eve Jeffs, Leeds.


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Sense Of Achievement

Im new to cake decorating, more of a home baker really and a keen crafter. The mainreason I do these hobbies is because of mental illness, which Ive suffered with from ayoung age, Im now in my forties and currently suffering with anorexia which is a living

nightmare - but to try and escape I turn tobaking, crafting and now cake decorating.

These are two of my cakes, one was for mynephew and the other a friends engagement, both were first

attempts at shaping a cake and tiering a cake.

I just want to send a little hope to anyone else who issuffering with any type of illness, to have a go ifpossible. Even if it just gives you a small and brieffeeling of relief and escape, its worth it.

Stephanie Short, email.

Congratulations Stephanie, you are our winner of

message of the month.

SkyLanders Cake

Ive always loved baking and studied foodtechnology at secondary school but that wasnearly 20 years ago now. I work as a storemanager at

Hobbycraft, andbeing surroundedby such wonderfulproducts inspiredme to start makingcakes beginning

with a fewcupcakes. My firstbig project wasour wedding cakelast October. Iembarked on threetiers of 6 inch deepcakes, not an easy

project at all butwas delighted withthe end result.

The Tree-Rex SkyLanders cake was probably themost challenging cake that Ive done, I am stilllearning modelling and it was not liking all the

weight of the icing on top of its legs! So muchdetail on this one too with the shading to try andmake him look like a tree trunk!

Craig Woodward-Dack, email.

Over To You

40

Too Good to Cut?

When I was asked to make a totally bespoke cake for my 2ndcousins christening this idea sprung to mind. Not knowing how

this would turn out, I was shocked at how totally realistic thecake was. The cake was delivered to the christening which I alsoattended. Ive never received so many super comments and as ofyet I believe it has still not been cut?

This is my hobby! And Ive been making cakes for family andfriends for just over a year and I love to try and make my cakeslook as realistic as possible! Ive made many realistic cakes fromSunday roasts to Macdonald meals but I think the baby one hasto be the most lifelike; its almost scary!

Stacy Dudding, email.

www.cake-craft.com

Welcome to your page, where you share your cake trials and tribulations.

If you have any cake problems, or just want to tell us all about any special cakes youhave made, we will do our best to find space for your message here.

Courtesy of Doric

Cake Crafts we will

deliver a mysteryparcel to the

sender of the

message of

the month.


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Runouts

This is a method for creating motifs, letteringand other decorations for your cakes. Theprinciple is very simple. First of all you pipe an

outline then you flood the area inside theoutline with watered down royal icing. Thedecoration is then left to harden before beingattached to your cake.

You will needWaxed paper or plastic folderSticky tapeRoyal icingFood colour pastesPaper piping bagsNo. 1, 2 or 3 nozzlesScissorsSmall soft fine paintbrush

1Choose your design and place it underneathsome waxed paper or a clean plastic folder. Itmust be flat so if youre using waxed paper youmay find it helpful to hold the edges in place

with a little sticky tape.

2Place some dark coloured royal icing into apiping bag fitted with a No. 1 or 2 pipingnozzle. To avoid tails forming when you stoppiping stir a few drops of water into the icingfirst, so that when you lift the stirrer out of theicing the tip of the peak falls over. Then pipe

over your outline.

3Now you need to infill the outline. Firstplace a little royal icing into a small bowl andstir in the required colour. The icing then needs

to be watered down so it can flow and flood therunout. Add the water gradually until the tailthat forms when you lift out the stirrerdisappears back into the icing on a count of 7.

4Pour the runny icing into a piping bag. Youmay find it best to make and use a paperpiping bag as using a nozzle can damage theoutline. Close the bag and snip a t iny triangleoff the end. Alternatively you could use a small

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

5Squeeze and fill the area with the icing usinga gentle side-to-side motion. Use the tip of afine soft paintbrush to coax the icing into any

awkward areas.

6Repeat using a different colour to fill a differentsection of the runout. Once completed, leavethe runout where it is to dry thoroughly.

TIP: In the olden days of incandescent lightbulbs that got hot, you could speed up the drying

time by positioning an anglepoise lamp close toyour runout. If you still have one use it!

Carol Deacon


Sugar Skills School

Royal Icing TechniquesFor many people if you say the words royal icing it conjures up

an image of a cake with a rock hard covering and jokes about

needing a pick axe to cut it. However for an icing so famous forits brittle qualities there are an incredible number of delicate

techniques with which you can create stunning and intricate

creations to adorn your cakes. Here are a few...


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Runout Lettering

First of all you will need a lettering template.Lettering is easy to find in cake books or fromthe internet.

The method used is exactly the same as formaking a decorative runout. Place a sheet of

waxed paper or a plastic folder over thetemplate. Trace over the template to create aroyal icing outline with a No. 1 or 2 pipingnozzle then infill with watered down royal icing.

TIP: Runouts are very fragile so its always worthmaking a few extra decorations in case of breakages.

Pressure Piping

Pressure piping is a fairly quick way to createsmall smooth decorations and lettering thatdont have the outline ridge of a runout. As itsname suggests, pressure piping is all about howmuch pressure you apply when squeezing thepiping bag. Squeeze gently and the flow throughthe piping nozzle is thin. Squeeze harder and theicing will flow faster and produce a thickerfinish. The royal icing itself needs to be fairly

thin so that it can be piped into shapes but notso runny that it cannot hold its shape. It shouldbe somewhere between the soft peak and runout consistency.

Pressure Piped Decorations

You will need

TemplatePlastic sleeve/folder or flat sheet of waxed paperPiping bagsNo. 2 and 3 or 4 piping nozzlesPink food colourRoyal icingSmall bowls for mixing

Black food colour pen

Pressure Piped Pig(Hah! Bet you cant repeat that quickly after afew shandies!!)

1Place the template under the waxed paper orplastic sleeve. Place some pink coloured royalicing into a piping bag fitted with a No. 2piping nozzle and pipe the legs, ears and tail.Squeeze a small blob of icing out, release thepressure and allow the piping tail to taper awayinto the body or head area.

2Place some pink icing into another bag fitted

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

3When the body has hardened pipe a smaller

blob for his head.

4When the pigs face has set hard enough,pipe a small oval for his nose and allow toharden. Using a food colour pen, draw two dotsfor his eyes and nose and a curl on his tail.

TIP: Royal Icing decorations can be kept formonths so its always worth making more thanyou need. Store them on sheets of waxed paperin a box somewhere cool.

Pressure Piped Puppy

Amazing to think that just a few piped circles cancreate something as cute as this. Remember theroyal icing has to be watered down to the point

where it will still hold its shape but not leaveannoying tails and marks as its piped. Use a softdamp paintbrush to pat down anything annoying.

1Using a No. 3 piping nozzle, pipe a largewhite disk for his body and leave to dry.

2Pipe a white oval for his head and four smallcircles for his feet and leave them to dry.

51

Sugar Skills School


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3Place a No. 2 piping nozzle into a piping bagwith a little watered down black food colour.Pipe two ears, a ball for his nose and a littlestring at the top of his head for his tail.

4When the dogs head is completely dry, maketwo dots for his eyes using a food colour pen.Attach royal iced decorations onto royal iced orsugarpasted cakes with dots of royal icing. Dontuse water or they will start to dissolve. If you are

using these for decorations on buttercream, putthem on at the last moment as they will start toabsorb oil from the buttercream after about aday although it could be faster depending uponhumidity and temperatures.

Brush Embroidery

You will need

Five petal flower cutterPiping bagsNo. 2 piping nozzlePink, yellow and gooseberry green colouredroyal icingSmall soft paintbrush

WaterClean cloth

This is a simple but effective way to createpretty flowers for your cakes. If you are workingon a royal iced cake or a sugarpasted cake thathas been allowed to harden you wont be able topress a cutter into the icing to act as a guide sopipe the flower shapes onto the cake freehandone at a time instead.

1Before your cakes sugarpaste covering hashad time to harden, carefully press a flowercutter into the icing. Dont go right through,you simply need it to leave an impression that

will act as a guide for you to pipe.

2Using a No. 2 piping nozzle, pipe over theoutline of one of the flowers.

3Using a damp paintbrush, carefully draw theicing inwards towards the centre of theflower. Pipe and repeat on the other flowers.

4Pipe a leaf outline and brush the icingtowards the centre of the leaf. Your brushmust be damp not wet so keep a cloth handy to

wipe your brush on if it gets too wet.

5To finish pipe a few little green fronds anddots around the leaves and a cluster of yellowdots in the centre of each flower.

TIP: This technique works well on cookies orcupcakes too. Cut out a sugarpaste disk, press theflower cutter into the sugarpaste and pipe theflowers as above, then pop onto a cake or cookie.

CollarsCollars are an impressive way to extend theedges of your cakes and create the illusion ofgravity defying cake decorations. They are alsoextremely fragile!The easiest way to make a collar is in sections sothat if you break a bit you havent got to remakethe entire collar. Here is a simple design to getyou started.


Sugar Skills School

Collar cake made by Nadene Hurst in ourAugust 2008 issue.


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Tracey MannTracey's Cakes Ltd

www.traceyscakes.co.uk

The vintage look inchocolate has arrived!

Our brand new IvoryColoured Chocolate Paste

gives chocolate weddingcakes a new colourwhilst still achievingthat chocolate tastethat brides arelooking for!

This paste iseasy to use,with all yoursugarcraft

equipment.

Edible Items

round chocolate cakes 10, 15, 20, 25cm(4, 6, 8, 10in)

thin round cake boards 10, 15, 20cm(4, 6, 8in)

round drum 35cm (14in)

ivory chocolate paste 4kg(10lb 7oz) (Traceys Cakes)

buttercream containing approx a third meltedwhite chocolate

Belgian chocolate couverture 500g (1lb) -tempered

Tools

endless frill cutter (Orchard Products fromA Piece of Cake)

nozzle No. 3

veining tool

large rolling pin

icing sugar

small rolling pin

sugar glue 5 petal cutter (Traceys Cakes)

daisy plunger cutters (PME)

ivory ribbon 1.5 metres x 15mm wide

glue stick

scissors

plastic bowl

spatula

tools

VintageIvory

ChocolateWedding

Cake

You will need

Chocolate Cravings


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Roll out ivory chocolate paste onto a light dusting of icingsugar to approximately 2mm thick. Using the endless garrettfrill cutter, begin to cut strips of ivory paste out, each strip canvary in length.

65

Chocolate Wedding Cake

Gently start tofrill the edge ofthe strip with asmall rollingpin. Roll acrossthe paste edge

with the rollingpin half on andhalf off the strip.

Make ivory coloured white chocolate roses using a five petalcutter. Roll out ivory coloured chocolate paste and cut out threepetals and assemble the rose around a cone.

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

Leave to dry on a white former. Chocolate paste will stick toitself, however the addition of sugar glue on the outside of thepetals may be required as the rose begins to dry, to hold them inposition. Leave the roses to dry for a couple of hours beforeattaching to the cake with tempered chocolate.

1 2

Use the veiningtool to frill theedge of the strip,make sure thepaste and the toolhave icing sugaron them toprevent the pastebecoming sticky.

3

6

87

Place the threesmaller cakes onto the same sizecake board andthe 10in cake onthe 14in cake

drum in thecentre.

Cover the top ofeach cake with acircle of ivorychocolate pasteand leave thesides uncovered,attach to the cakewith chocolatebuttercream.

Dowel and stack

the four cakesand secure eachcake withtemperedchocolate orbuttercream thatcontains meltedBelgian chocolate.

Preparation

Gently press a row ofholes just under thefrill with the No. 3nozzle to create anembroidery anglaiseeffect. Make sure theholes are evenly spacedto avoid tearing whenlifting the strip ontothe cake.

4

Carefully coat the back ofthe strip lightly with whitechocolate buttercream, upas far as the holes, do not

coat the frilled part. Liftthe strip onto the cakestarting at the top andposition. Continue to addstrips to the cake, coveringeach side as you go, allowthe strips to overlap.

5


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Victoriana

WeddingCakeClaire Bowman

This stunning Victorian inspired wedding

cake with its gold and white striped bows,

dusted dahlias and roses, jewel coloured

blossoms and gilded trinkets will grace the

most elaborate reception.

Edible Items

sugarpaste white 3kg (6lb 10oz)

Chocopan 1.5kg (3lb 5oz)

gold paint (Americolor)

pearl paint (Americolor)

royal icing

cornflour

gumpaste /flower paste

dusting colours/chalks of choice

Tools

cake drum 35cm (14in)

cake boards 15, 20cm (6, 8in)

mould Marina Sousa's - bling squared jewel(Silicone Plastique) *

mould Marina Sousa's - jewelled glimmer brooch(Silicone Plastique) *

mould Earlene's Enhanced Lace Mould - Betty(Silicone Plastique) *

5 petal cutter large (PME)

daisy plunger cutter set (PME)

dahlia cutter and veiner set (Petal Craft)

petunia cutter and veiner set (Blossom Cutters)

paintbrush No. 2 piping nozzle No. 1

small piping bag

cocktail sticks

edible glue

ribbon cutter (Wilton)

ball tool

foam pad

1 packet polydowels *

1m white satin ribbon

*The Cake Decorating Company

www.cake-craft.com

You will need

Guest Of The Month


27/385

Wedding


28/386 www.cake-craft.com

Wedding

Cover all three cakes with white sugarpaste, this can be donethe day before you want to decorate the cake. Dowel and stackthe cakes. Pipe royal icing around each tier to neaten any gapsbetween the cake and the boards.

Attach the strips at the bottom leaving half inch between eachof the strips, using a damp paintbrush. Cut the stripes neatly

with a craft knife at the top of the cake.

Roses: Make a cone for each of the 6 roses out of gumpaste.Roll out gumpaste and cut layers of rose petals with the five-petal cutter. Frill the edges of the petals. Use a cocktail stick toshape the petals.

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

Lightly dust the moulds with cornflour to help release thefinished shapes. Use gumpaste to make six round jewel shapes,nine square jewel shapes and six strips of lace. Using royal icingto stick the pieces in place attach the lace pieces around thebottom of the middle tier and the square jewel shapes aroundthe bottom of the top tier.

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

Make six spongecakes, 2 each of6in, 8in and10in. Cut eachcake in half andusing four same

sized layers stickthem togetherwith buttercream.Then buttercreamthe outside. Cover14in cakeboardwith sugarpaste.

1

3

2

4

65

Preparation


29/38

Wedding

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

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

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

Make the centre of the dahlias by rolling a small half-inch ball.Thin the daisy petals with a ball tool on a firm sponge pad.Glue the petals around the ball.

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

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

7

9

8

10

1211

7


30/38


Here we showcase

just a smallselection of the mosteye-catching Silverand Bronze awardwinning pieces ofwork from theSpring 2013 CakeInternational showsheld at EventCity,Manchester and

ExCeL, London.

If you would like tosee all the otheraward winnersnames and theircompetition piecesfrom both showsthen go towww.cakecraft.com

/shows

Eye Catching EntriesShow

Kostadin Nikolov London Bronze

Alison Henderson London BronzeDenise Connor London Silver

Vlasta Kadasi London Silver

Helen Jalim London Silver

Maxine Homolka London Silver

Sameen Ismail Manchester Bronze

Beth Mottershead Manchester Silver


31/38


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33/3833

Simply Modelling

Youwillneed

Forthemodels

Sugarpaste:

yellow45g(yellow teddy)

teddybearbrown86g

(brown teddy)

teddybearbrown86g

(furrybrown teddy)small amountsofblack,white,ivory

andbrownfor

Cakes

sugarpaste(smallamounts)

white

paleblue

pink

green

yellow

blue

red

heartcutters

wonkystarcuttersblossomcutters

letteror numbercutters

daisycentremoulds

stitch tool

craftknife

smile tool

celpin

dogbone tool

dresden tool

cuttingwheel

scissors

stripcutteror ruler

dustpearlwhite

lustredustorsprayalcohol

foodcolourpen

cooledboiledwaterorsugarglue

sugarsticks,sugarglueorspaghetti

Teddies! Jane Barraclough

Photograp

hy:Shaun

Wheatley


34/38

Home Baking


A Summer SelectionHere is a selection of recipes which are useful for a variety of

occasions. One includes blackberries which are in season now,and the plant pot cakes have a summer look. ValerieHedgethorne

Photography:

KevinSare

Plant Pot

CakesIngredients To make 6Cake mixture110g (4oz) soft margarine110g (4oz) caster sugar2 eggs110g (4oz) self-raising flourteaspoon baking powder1 dessertspoon cocoa powderTopping110g (4oz) icing sugargreen food colouring

110g (4oz) sugarpasteFood colourings of you choice

Method

1Heat the oven to Gas 4/180C/350F.Grease the moulds and place them ona baking tray.

2 In a bowl beat together all the cakeingredients. Divide between themoulds, stand them on a baking trayand bake for approximately 20minutes or until firm on the top.Leave them in the moulds. Trim thetops if necessary.

3Divide the sugarpaste in three andcolour each with your chosencolours. Roll out each thinly and cutout with the blossom cutter, shape ona piece of sponge and put a small ballof white in the centre.

4Mix the icing sugar with only enoughwater to make a coating consistencyand colour it green. Spread some onthe cakes and stick he blossoms on top.

Choose your own flowersto put on the cake tops.

These cakes in the plant pot cases are so unusual and greatfun to see. The cake mixture is a one - stage mix so it iseasy and quick. The decoration of flowers and colours can

be made to suit any occasion. Here I have just made asimple easy finish.

You will need the Lakeland plant pot cake mouldsand a small blossom cutter.


35/3871

Home Baking

Blackberry and Apple CheesecakeThis has such a lovely strong flavour of the fruits and a beautiful colour. If you are able topick your own blackberries this is one of the best ways of using them and teaming them

with apples deepens the flavour. The mousse sits on a crunchy biscuit base.

You will need a 20cm/8in spring form or loose base sandwich cake tin,also a piping bag and star tube.

IngredientsBase110g (4oz) ginger biscuits50g (2oz) butter25g (1oz) demerara sugarCheesecake450g (1lb) blackberries225g (8oz) cooking apples75g (3oz) granulated sugar15g (1 sachet) powdered gelatine225g (8oz) cream cheese150ml (5fl oz) double cream1 egg white

Method

1With Bake-O-Glide or baking parchment paperline the base of the tin and put a strip aroundthe inside sides. (This prevents discolouration).

2Base: Crush the biscuits finely, mix in the sugar.In a pan melt the butter and stir in the biscuitmixture.

3Press into the base of the tin and put into therefrigerator.4Cheesecake:Wash the blackberries if necessary,reserve 8 for decoration. Peel, core and chop the

apples, cook with the blackberries over a gentleheat with 25g (1oz) of the sugar until soft.

5Strain off the liquid and reserve it. Rub the fruitthrough a sieve to remove the seeds. Taste andadd more sugar if required. Make up to 300ml(10fl oz) with the reserved blackberry juice.

6Put 4 tablespoons of juice in a small pan, sprinkleon the gelatine, leave it to swell then melt it oververy gentle heat but do not boil.

7In a bowl soften the cream cheese, beat in theblackberry pure and the melted gelatine.8Half whip the cream and fold two thirds into themixture. Whip the egg white to a peak and

carefully fold it in.

9Pour onto the biscuit base and put into therefrigerator until set (about 2 hours).10When required remove from the tin.

11With the remaining cream pipe 8 rosettesaround the top edge and place the reservedblackberries on top.

Frozen blackberries can be used whenfresh are unavailable.


36/38

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Market Place Gallery Over To You

79

ChristmasCake ideasGet seasonal

inspiration for this

years Christmas cake


37/38


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