Cake Craft & Decorating 2014'01

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

January 2014 £3.50 The world’s leading sugarcraft magazine

Party Time!Easy to follow Step-by-Step projects:

New year cakes

Birdcage and lovebirds wedding cakes

Lacy cake creations

Issue 182

PLUS!• Tuberose

• Painting techniques

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Anglo AmericanMedia Ltd, publishersof Cake Craft &Decoration magazine,Cake Craft Guides:Party Cakes, WeddingCakes & SugarFlowers. Books: EasySteps in CakeDecoration, Easy Stepsin Sugar Flowers.

Also, proudsupporters of CakeInternational

EventCity, Manchester 7-9 March 2014

ExCeL, London10-12 April 2014

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As we celebrate the festive season and move into the new yearit’s definitely ‘Party Time’ in this issue. We have so much tocelebrate. Thanks to you we had our most successful year yetand remain the market leader. But we’re not resting on ourlaurels and have listened carefully to what you want evenmore of in 2014.

This month we start a new occasional feature called CakeProfessionals, which is aimed at the growing number ofreaders who make a full or part time business out of cakedecoration. Next month we begin Cupcake Creations, a newseries for everyone who makes this most popular of cakey treats.Over the coming months there are a number of other excitingsurprises that I’ll also be springing, so keep watching.

We also know that you appreciate upcoming talent to bring amodern feel to our art. Helping us ring in the changes thismonth are sugar flower & royal icing specialist Yoshiko Tsuda,Ireland’s Karen Feaney (who originally came to our attentionafter submitting a picture to our gallery page) and AliceDavies (daughter of the very popular Karen, but now a risingstar in her own right).

Let’s hope between us we have found just the cake to help youcelebrate the arrival of 2014, and all the good things it mightbring. Happy New Year!

Julie Askew, Editor

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 Party Time CakeKathryn Kelly says that ‘Everyone loves a bit of sparkle’, and with her pretty moulded shoe andstarburst cake for a New Year’s party or birthday, we totally agree.

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

12 Floral Inspirations - Tuberose Wedding BouquetAs well as making Yoshiko Tsuda’s gorgeous wedding bouquet complete with lilies and tuberose, youcan find out why this flower shocked the Victorians so much!

20 Guest Of The Month - Birdcage Floral Fantasy Wedding CakeAll the way from Ireland we have a sumptuous floral and stencilled birdcage wedding cake designedexclusively for us by Karen Feaney.

26 New Year Party Time CakeLesley Bassett has designed our second Party Time cake with a firework twist ready for your New Yearcelebrations, complete with a clock face.

34 Lovebirds Wedding CakeWe can see this cake project by Alice Davies being very popular, it's on trend with pretty lovebirds,lacy frills and a birdcage cake top.

40 Readers’ GalleryJust a few of the many cake pictures sent to us from our readers. Each month a prize fromKnightsbridge PME will go to the winning picture chosen by the editor.

43 Over To YouThese are your pages to share news, views and cake problems, plus a prize from Doric Cake Crafts forthe message which appeals most to our editor.

46 Pretty Lacy CakesClaire Bowman uses cake lace and miniature roses to add a delicate touch to her gorgeous pastel miniball cakes, just right for a dessert table or a feminine birthday.

52 Sugar Skills - Painting On Cakes - Wedding CakeTechniques for painting on cakes are explained this month by Carol Deacon who puts this techniqueto full effect on her painted wedding cake.

56 Cake ProfessionalsWe have news from Terry Tang Designer Cakes and Peter Roberts of Cakes 2 Remember.

57 IndexWe continue our regular index with the project listings from July to December 2013, so you can placethis in the front of your magazine binder.

59 Patchwork OwlLindy Smith shares her eye for colour with this extract from her new book, 'Creative Colour for CakeDecorating', where she explores the use of colour and creates 20 fabulous sugarcraft designs.

68 Promotional Feature - Quilted Side DesignsGeraldine Randlesome of Creative Cutters in Canada shows how to decorate a cake quickly with herside design cutters.

70 Home Baking - Recipes for JanuaryValerie Hedgethorne uses leftover ingredients from Christmas and bakes New Year Muffins, a NewYear Croustade, Satsuma Cheesecake and a Cranberry Frangipan Tart.

74 Food Facts - The Favourite FlavouringInformation about all kinds of vanilla from Valerie Hedgethorne and a very tasty recipe for vanillashortbreads.

79 Coming Next MonthHighlights from February’s issue of , lovingly designed Valentine and birthday cakes.

80 SubscriptionsSubscribe now and receive a free gift.

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IngredientsCOVER PROJECT

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Party TimeKathryn Kelly

Everyone loves a bit of sparkle, particularly for a party, and this pink cakewith its pretty moulded shoe and sparkly stars would make a great

centrepiece on New Year’s Eve.

An alternative idea for this cake would be to use the shoe on top of a veryfeminine birthday cake for perhaps a ‘special’ birthday like a 30th.

Edible Items• sponge cake square buttercreamed

20cm (8in)• sugarpaste 450g (1lb) white• sugarpaste 800g (1lb 12oz) pink• flower paste white 150g (6oz), purple 50g

(2oz), pink 50g (2oz) • airbrush colours pink, purple (Kroma)• magic sparkles white (Karen Davies)• lustre dust colour rose (SK)• royal icing white• white fat• sugar glue

Tools• cake drum square 28cm (11in) • cake board square 3mm 20cm (8in) • rolling pin large and small• smoothers• craft knife• airbrush• flat paintbrushes• ball tool• foam pad• pointed tweezers• glue PVA• glue stick• small sharp scissors• pencil HB• paper A4 • sugar shaper fitted with medium flat disc• piping bag • piping nozzles No. 1, 2• wire silver paper covered 24g• selection of purple, pink and clear glass

beads eg, crackle glass, crystals• floristry tape white• kitchen roll• posy pick• large doily frill cutter (160mm) (JEM)• medium blossom plunger cutter (FMM)• large wedding slipper mould (145mm)

(Home Chocolate Factory)• carnation cutters (C1M and C2)

(Orchard Products)• star cutters (Tinkertech)• funky alphabet cutters (FMM)• ribbon purple 1.5m x 16mm

www.cake-craft.com

You will need

Party Time

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Party Time

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Party Time

Roll white flower paste to a thickness of 1mm. Cut out a plaqueusing the doily frill cutter. Cut small flowers from each of thefrills with the blossom plunger cutter and discard.

Make a template for the shoe mould. Roll out flower paste to athickness of 2mm. Press it firmly into one half of the shoemould, creating a good impression of the mould. Trim awaysome of the excess paste.

Position the iced cake centrally on the iced board. Using a No.1nozzle and white royal icing, pipe a fine snail trail round thebase of the cake.

Roll purple flower paste to 1mm thick. Using the blossomcutter cut out 14 small flowers. Place a flower in each of thespaces in the plaque and leave to dry.

Remove the paste from the mould, flatten it slightly then cut roundthe shoe shape. Trace the flower paste shoe shape onto a piece ofpaper or card. Cut it out. You now have a reusable template.

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Using a largepiece of foambetween yourhand and theside of yourfreshly icedcake allowsyou to move itwithoutmarking thesugarpaste.

A template forthe shoe isprovidedshould youwish to use it.

This is a usefultechnique tohave for anydeep orawkwardshaped mould,ensuring thatyou use onlythe amount ofpaste you needand the excesscan be moreeasily trimmed.

Tip

Roll out 450g (1lb) white sugarpaste to 3mm thick and use tocover the 28cm (11in) square cake drum. Place the 20cm (8in)square buttercreamed cake on the 20cm (8in) cake board. Rollout 800g (1lb 12oz) pink sugarpaste to 6mm (¼in) thick andcover the cake.


Party Time

Roll out fresh white flower paste to a thickness ofapproximately 1.5mm. Using the template you have made, cutout the two halves of the shoe, remembering to turn thetemplate for the second half.

Once dry, gently turn the mould over. The two halves shoulddrop out. Using a No. 2 nozzle, pipe a line of royal icingaround the join. Fill the heels with royal icing. Press the twohalves together, lining up the heel and toe. Leave to dry.

Using the insole template provided, cut an insole from 1mmthick flower paste. Secure inside the shoe with a little royalicing. Leave to dry.

Ease the two shoe halves into the mould, pressing firmly intothe heel and outer edge of the sole. Trim any excess paste. Leaveto dry for 48 hours.

Stuff the shoe with kitchen roll. Using a mix of pink and purplecolour, airbrush the whole shoe, moving and rotating to ensureeven coverage. Leave to dry.

With pink lustre dust and a broad brush, liberally dust the inside of the shoe.

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It is not essentialto use an airbrushto colour the shoe.

Alternatives areto liberally brusha mid-pink dustcolour all overthe finished shoe,or to make itfrom pre-colouredflower paste.

If using acoloured paste,remember tocolour your royalicing too as asmall line can beseen where thetwo parts arejoined on theinside back seam.

Tip

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Stack two large and two small flowers. Twist and pinch the othertwo small flowers and glue to the centre of the ‘pompom’. Gluein place on the front of the shoe. Once dry, this can be lustred.


Party Time

Place some purple sugarpaste softened with white fat in a sugarshaper with a medium flat disc. Extrude a length of paste. Painta thin line of sugar glue down the back seam and attach thelength of paste.

For the ‘pompom’ on the front of the shoe, cut three pink andthree purple (one large and two small) carnations from 1mmthick flower paste. Thin and frill the edges.

Place one end of a 24g silver paper covered wire on each largestar. Glue a small star in the other colour on top, sandwichingthe wire between the two stars. Once dry, cover the stars with avery thin layer of sugar glue and sprinkle with magic sparkles.

Glue over the toe of the shoe and round the top edge. Extrudemore purple paste and gently feed the paste along the glue tocover the toe join and edge the shoe.

For the starburst, roll out pink and purple flower paste. Cutapproximately 12 small and 12 large stars from each colour tomake 24 stars in total.

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The frontdecoration can bechanged to suitthe recipient. Trystars, a mouldedrose or a bowinstead of the‘pompom’.

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Party Time

Use pva glue to attach glass beads at intervals along 24g silverpaper covered wires. Leave approximately 10cm (4in) of thewire clear to insert into the posy pick. Once dry, twizzle the wiresaround a paintbrush handle. Make approximately 15 wires.

Tape the stars and beaded wires together with white tape,varying heights and trying to ensure balance. Trim the wires togive a tapered stem.

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Place the dry plaque on the cake, slightly towards the back, andsecure with royal icing. Roll purple flower paste 1mm thick.Leave to dry slightly then cut out ‘Party Time’ with thealphabet cutters. Once dry, attach to the top front of the cakewith a little royal icing.

Paint the iced board with a thin layer of sugar glue. Spread itreally thinly until it starts to go tacky, then liberally sprinklewith magic sparkles.

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Attach purple ribbon all around the board with a glue stick.Insert a small posy pick towards the back of the cake. Place thestarburst into the posy pick, securing with royal icing.

Secure the finished shoe to the plaque with a small amount ofroyal icing, supporting with small pieces of foam until set.

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We have a very special prize this month, a one day class ‘Introduction to Rose Making’ worth £70!

After almost 10 years of very hard work Windsor Craft in Warrington are now the largest cake decorating retailstore in Europe. From what started as a small industrial unit, Windsor has now turned into a huge and excitingshopping experience offering everything you can dream of for cake decorating. In January 2014 the brand newWindsor Cake Academy will be opening its doors with lots of exciting courses and demonstrations in thepipeline. All classes will be provided with all the necessary equipment and you will have the chance to purchasethese items at a discounted price once your class has finished. www.windsorcakecraft.co.uk

Windsor Craft is giving away a full one day class ‘Introduction to Rose Making’ on Saturday 15 February 201410am – 4pm with a light lunch and tea/coffee included.

On this Windsor Craft 6 hour course you can learn how to master the art of making beautiful sugar roses. Youwill learn how to assemble roses using their rose petal cutters and also how to make a rose using no cutters atall. The roses will be will be delicate, blousy and vintage looking so will be suitable for any wedding orcelebration cake.

To enter this competition go to www.cake-craft.com Don’t delay, enter now! The closing date for the competition is 7th January 2014.

Market Place

'Market Place' is where you can find useful information from the trade or organisationswhich we think will be of interest to readers. It's also the place where you can always findan opportunity to pick up a free sample.For a chance of winning one of Cake’s 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 5th December. The final date for the giveaways will be 7th January 2014.

online competition

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5 sets to giveaway - PRIZE A

Win One Of Five Full Ranges Of Taylor & Colledge VanillaTaylor & Colledge are celebrating the launch of their revolutionary new Pure Vanilla Bean Grinder – by offering five lucky readers the chance to win a fullset of their fantastic vanilla products, worth more than £20 each.

The vanilla expert, which has been sourcing the finest beans fromaround the world for more than 100 years, has just launched theinnovative grinder – a UK first – in Waitrose.

The adjustable grinder supports either a coarse or fine grind, andcontains approximately three whole pure vanilla beans. It isperfect for adding a hint of the finest Vanilla to savoury and sweetdishes, baked treats and drinks, and like all of the other productsin the Taylor & Colledge range – is now available in Waitrose(RSP: £5.99, 12g).

It joins Taylor & Colledge’s other fine vanilla products in Waitrose,including its Vanilla Bean Paste (RSP: £4.19, 65g jar); Vanilla BeanExtract (RSP: £3.69, 100ml bottle); Vanilla Bean Dusting Sugar(£2.99, 100g shaker); and Organic Vanilla Bean Pods (£3.89, 10gtube).Taylor & Colledge products are also available to order viaOcado. To enter for this giveaway see the top of this page and placeTaylor & Colledge Vanilla Set on postal entries.

www.cake-craft.com

MP Jan_CakeJanuary2014 18/11/2013 16:36 Page 10

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NEW Impress Sugarcraft Tools

Create stunning broderieanglaise and pattern effectswith the new Impress

Sugarcraft Tools™ from Katy Sue Designs®www.katysuedesigns.com 0191 4274571. There are twoergonomically designed tool sets, each with eight interchangeableends designed to allow cake decorators to freestyle a series of co-ordinating patterns.

Each design is given in both a pronged tool and a cutter giving the decorator theoption to create a decorative pierced effect or to impress and/or cut out the design toolshape. The perfect scaling means you can easily mix and match between tools forwonderful pattern creations.

We have two sets togiveaway to 5 people. Ifyou would like to enterthis prize draw see howto apply at the top ofpage 10 page and placeKaty Sue ImpressSugarcraft Tools.

Orchard Products Sugar FlowerCutters & Tools

This month multi-award winning Japanese sugarcraft artist MrsYoshiko Tsuda illustrates the versatility of OP sugarcraft cuttersand tools in her Tuberose project illustrated on pages 12-17 ofthis issue of . British made Orchard Products OPsugarcraft cutters are made to last and made from long lastingnon-stick materials which meet all the appropriate FDA andEEC regulations for food contact materials.

OP cutters and books areavailable from all goodsugarcraft retail stores aroundthe world. If you cannot findthe OP cutters which you arelooking for, from your localsupplier, you can order directlyfrom their online store atwww.orchardsugarart.co.uk or call Orchard Products UK Ltd

+44 20 8391 4668, or [email protected]

We have 10 sets of 6 petalcutter sets and 10 of OPveining tools to give away to ourreaders. To apply for thisgiveaway see details at the top ofpage 10 and place OP Cuttersand Tools on postal entries.

NEW Book From Karen Davies

A Cake For Models or Moulds Part 3, has16 designs using their moulds for manyoccasions including Anniversary,Christenings, Christmas, Birthdays andmany wedding cakes. Full step-by-stepinstructions are included for each cake.To see which moulds have been used inthe book, visit their websitewww.karendaviescakes.co.uk

Also available at cake decorating shops£7.50. Trade orders welcome, 0151 6430055. We have 25 books to give away. Seethe details at the top of page 10 on how toenter and place A Cake For Models orMoulds Part 3 on postal entries.

10 sets to giveaway - PRIZE C

Market Place

25 books to giveaway - PRIZE E

10 sets to giveaway - PRIZE B

Airbrushing Made Easy!Ever thought about airbrushing your cakes

but find the concept daunting? Already ownan airbrush but find it difficult to use? Want to achieve moredetail in your cake decorating but not sure how? ...TheAirbrush Company may have the answer you are lookingfor. They have recently launched an exciting new duo ofairbrushes, the Neo for Iwata Pistol Trigger Airbrushes, which operatein a different way to the conventional top-button airbrushes that we’re used to seeing.

These Trigger Airbrushes make getting started in airbrushing easier than ever. Itsinnovative dual-action pistol trigger design offers simple, ergonomic operation that almost anyone will findeasy to use and comfortable to hold, especially over long periods of spraying. They also include a pre-sethandle. You can turn the knob on a pre-set handle to a position where you want the trigger and needle tostop and limit it from going any further, allowing even the beginner to pre-set the spray performance for anyline, any background, any shade, perfectly every time.

These airbrushes are also unique in that they are designed to work at low air pressures. The benefits of workingwith low air pressures are minimal overspray, precise control, detailed spraying, fine atomisation and affordability.Specifically designed to work together, the Neo-Air for Iwata Miniature Air Compressor (pictured - £99 Inc.VAT) and the Neo for Iwata Pistol Trigger Airbrushes (TRN1 Airbrush pictured- £130.00 Inc. VAT) make the perfect set... affordable and compact.

For more information please contact: The Airbrush Company Ltd, Tel: 01903 767800 Email: [email protected] or visit: Web: www.airbrushes.com

We have a Neo for Iwata Pistol Trigger Airbrush to give away to our readers. See the details atthe top of page 10 on how to enter and place Iwata Pistol Trigger Airbrush on postal entries.

1 to giveaway - PRIZE D

Airbrush

Compressor

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Tuberose Wedding Bouquet

Yoshiko Tsuda

Tuberose is toxic and should not be used fresh on cakes although it ispopular for wedding bouquets. It is useful when making a triangularshaped display as shown here.

You will needEdible Items• flower paste 200g (7oz)• paste colour claret, spruce green (Sugarflair)• dust colours spring green, plum, forest green,

foliage green, black, aubergine, lemon yellow (Sugarflair)

• dust colour white satin (Squires Kitchen)• cornflour• glaze• egg white 1 tablespoon• semolina 1 tablespoon• edible glue

Tools• grooved board• small stamens• 6 petals flower cutters (2 sizes) *• casablanca lily cutters• rose petal cutters (4 sizes) *• casablanca lily double-sided veiner

(Squires Kitchen)• green wire 20, 22, 28 gauge *• white wire 22, 26, 30 gauge *• scientific wire• floristry tape nile green, green, brown• posy pick • paintbrush• calyx cutter *• bone tool • stainless ball tool (Surbiton Sugarcraft)• wheel cutter• veining tool *• celstick (CelCakes)• pliers• corn veiner• tweezer • foam pad *• kitchen paper

* Orchard Products

www.cake-craft.com

Floral Inspirations

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Floral Inspirations


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Vein with a veining tool on your finger,which has been dusted with cornflour. Makea hole in the middle with a celstick. Pinchthe end of petal to form a pointed tip.

Floral Inspirations

Roll out the white flower paste very thinly and cut out a flowershape using the six petal cutter (small) for the first layer. Cutout a size larger for the second layer. Soften the edges using amedium metal ball tool on a foam pad. Hollow the length ofeach with the small ball tool, which will cup them. Vein eachpetal with a veining tool.

Paint edible glue or egg white on the base of the stamens andthread the wire through the centre of the flower. Neaten the backof the flower with fingers and also to secure the petals in place.Push the petals upwards to create a tight centre. Repeat with thesecond layer and attach this layer to the back of the first layerwith egg-white/edible glue. Position the petals over the joins inthe first layer. Pinch the ends of each petal to form a pointy tip.

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Tuberose: To make the centre of the flower, cut a 26g whitewire into three, make a tiny hook on all the ends. Fold threemini cream/yellow stamens in half and put together, trim thelength with scissors. Secure the stamens and wire together witha tiny piece of paste.

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Thread the wire (with two layers of the flower) through thethird layer flower using a touch of egg white on the base.Squeeze and roll the stem to thin down the bottom with yourfingers creating a long back. Hold in your fingers and open thethird layer. Allow to dry and dust with white satin.

For the third layer, use the ‘pulled flower method’. Roll a ball offlower paste, the size of a hazelnut, into a flat cone shape andsnip the top into six with scissors. Open the petals and pinchsideways, flatten each petal by pinching with your index fingerand thumb.

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The tuberose doesnot bear anyrelation to therose, but its nameis said to derivefrom the plantsslender tube likestem. This multi-petalled flower isused in perfumesgiving them apassionate scent,which so shockedthe Victoriansthey called it'The Harlot ofPerfumery' andforbade younggirls to inhale itsscent for fear ofwhat it mightlead to!

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Floral Inspirations

Cut a 28g wire into six then make a small hook. Roll whiteflower paste into a teardrop shape. Insert a hooked wire. Youwill need a variety of sizes. Work the paste at the base of thebud to create a more slender neck shape. Use the wheel cutterto divide and vein the surface of the bud. Repeat to make budsin graduating sizes. Let them dry.

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A 'pulled flower'is made withoutthe use of cuttersand is cut withscissor andshaped or pulledwith the fingers.

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To assemble, start with the smallest buds and graduate in size.Take two buds then tape the next together using half-width lightgreen tape (slightly alternate down the stem) then tape the nexttwo buds in.

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Dust on thebottom withspring green +cornflour, dust onthe tip of the budwith plum +cornflour.

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To make bracts, cutnile green tape intoa pointed bractshape, soften theedge with a bonetool on a foam pad.Attach to the baseof the flowers andbuds and twist thetape neatly downthe wire.

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Repeat adding buds, until all the buds are in pairs down thestem. Add the flowers and tape down the stem. Bend the top ofthe spray. Make the other two sprays with differing lengths.Tape the three sprays together.

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Casablanca Lily: To make the pistil for the lily, cut a 26g wirein half and make a hook. Roll a ball of flower paste, the size of ahazelnut, into a long cone shape. Insert the wire and form thisinto the pistil shape. Squash the top and mark three evenindentations on the rounded tip with the wheel cutter. Allow todry and dust.

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To obtain thecorrect length ofpistil check itagainst the petalcutter, the pistilshould be 1cmshorter than thecutter.

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You will need six stamens for one lily. Cut a 30g white wire intothree then make a tiny ‘T’ bar shape by bending the tip of thewire with pliers. Roll a tiny ball of white flower paste into asausage, push it into the wire and bend. Mark a groove with thewheel cutter. Allow to dry. Dust the wire with spring green +cornflour, and dip the top of the wire into egg white then dip itinto semolina coloured with aubergine + plum.

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Floral Inspirations

Dust all over the petal with white satin and the base of the petalwith spring green + cornflour. Bend and shape in a curve on theflower former or on the kitchen paper until the petals are semi-dry.

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Tape three wide petals around the pistil centre with half-widthnile green tape. Add three narrow petals behind and in thegaps between the wide petals, making sure they fit tightlyaround the flower. Tape down the stem of the lily with full-width nile green tape.

To make the lily bud, cut 20g green wire into two and make a hook.Roll a ball into a sausage and insert the wire. Reform the shape withyour fingers then mark three vertical, double lines using the back ofthe knife or the wheel tool. Pinch the tip and open slightly withyour fingers. Allow to dry. Dust the top and the base of the budwith spring green + cornflour. Tape with half-width tape.

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To assemble thecentre of the lily,tape six stamensaround the base ofthe pistil in pairs,using half-widthnile green tape. Tapedown and trim awaythe excess wires.

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To make the lilypetals, use the‘fold over’ methodand use 26g whitewire cut into eight.Make three petals.

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Rose: Cut a 22g green wire into three and make a hook. Roll aball of pink flower paste the size of pea, into a teardrop shape.Insert the wire. Allow to dry completely. Roll the pink flowerpaste very thinly, then cut out with the rose petal cutters (youwill need four different sized rose petal cutters). Soften the edgewith the ball tool on the foam pad then vein with the veiner.

Attach the petals to the centre in the following order withedible glue, overlapping each one.1st layer: 3 petals with No.1 (Small) cutter.2nd layer: 5 petals with No.1 (Small) cutter. 3rd layer: 5 petals with No.2 (Medium) cutter.4th layer: 5 petals with No.3 (Large) cutter.

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The stamensshould sit justbelow the pistil.

Dust the pistil allover with springgreen + cornflour,dust on thebottom withlemon yellow andon the tip withplum + aubergine+ cornflour.

Remember, whenassembling the lilythat the wide petalis the inside petaland the narrowpetal is the outsidepetal. You willneed three widepetals and threenarrow petals forone lily flower.

Make sure thereare no creases onthe bud!

Rose CalyxRoll out greenflower paste andcut out with acalyx cutter.Soften the edgewith a bone toolthen threadthrough the wireand attach to theback of the rosewith edible glue.Roll a tiny ball ofthe green flowerpaste and threadthrough the wirethen stick on thecalyx with edibleglue. Dust therose flower withplum + cornflourand dust the calyxwith forest green+ foliage green.

Tips


Floral Inspirations

Ruscus Leaf: To make the ruscus leaf, use the ‘fold over'method with green paste and a 28g green wire cut into eight.Cut out the leaf shape with a wheel cutter (freehand or makeyour own template). Soften the edge with the bone tool on thefoam pad. Vein with the corn veiner. Pinch in the middle of theleaf and give the leaf movement. Allow to dry.

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Assemble thelily at the‘leather’ stage(semi-dried).

Tip

When youassemble a lot ofsprays, scientificwire is useful tohold themtogether withouthaving too muchtaping.

Tip

Snowberry leaves: Cut a 28g white wire into three. Roll outgreen flower paste over the groove on the board and cut out the leafusing a rose petal cutter. You will need two sizes of leaves. Insert thewire in the thick middle then soften the edge with the bone tool onthe foam pad. Vein with the veining tool. Dust with forest green,foliage green and black. Glaze the leaves then let them dry.

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Dust the leaf with forest green, foliage green and black, steam,allow to dry and glaze. You will need seven leaves on one stalk.Tape each leaf with a half-width green tape. Assemble sevenleaves using green tape.

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Snowberries: Cut 30g white wire into 8 and make a hook oneach. Roll various sized balls of white flower paste and threadthrough the wire until the hook is slightly showing. Allow todry. Dust the bottom of the ball and the wire with spring green+ cornflour. Dust the top of the ball with plum + cornflour.Dust the hook with aubergine. Steam and allow to dry. Glazethen allow to completely dry.

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To assemble the snowberries, start with smallest berry first andgradually increase in size. Take 5-7 berries and tape togetherusing half-width, light brown tape (slightly alternate). Maketwo more sprays then tape the three sprays together alternately,adding smallest leaf and graduating in size.

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Make a bouquet: Tape 3 Lilies together for the ‘top’. Tape threetuberose sprays together with a ruscus spray for the ‘front’ partwhich hangs down. Add a large rose in between the tuberosesand also add small roses to fill the gap. Use scientific wire toassemble the ‘top’ and ‘front’ parts together and fill the gap withroses and a ruscus spray. Add a snowberry spray at the back ofthe top with scientific wire. Tape down with nile green tape.Wrap the stem with the ribbon.

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The fold overmethod is createdthis way. Roll outwhite flowerpaste over thegroove on theboard (longenough to foldover). Place thewire on the topof the paste overthe groove (add atouch of water ifthe paste is a bittoo dry). Fold thepaste over tocover the wireand roll over itagain. Cut outthe petal usingthe cutter. Softenthe edge with thebone tool on thefoam pad. Veinin a double-sidedveiner.

Note



Cameo CakecraftSUGARCRAFT

SUPERMARKETUnit 4 , Park Entrance Business Centre, Vittoria Street,

Birkenhead Merseyside CH41 4EZT: 0151 647 1697

www.cameo-cakes.com

Classes available - all levelsPlease call for details

FREE PARKING

Pg 18_1PAGE TEMP 12/11/2013 14:19 Page 2

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Pg 19_1PAGE TEMP 13/11/2013 14:19 Page 1

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Karen Feaney

All things rustic and vintage are currentlyin vogue and it's easy to see why. This caketies in the old with the new, giving pastideas a modern twist.

Edible Items• round cakes 10, 15cm (4, 6in) • birdcage carved cake 5cm (2in) • sugarpaste pale green 1kg (2lb 2oz)• sugarpaste pale yellow 200g (7oz)• flower paste green 80g (3oz)• flower paste pink 80g (3oz)• flower paste cream 50g (2oz)• flower paste pale blue 50g (2oz)

• flower paste lilac 50g (2oz)• flower paste pale pink 50g (2oz)• dusting powder green, purple• pearl lustre spray• edible paint gold, dark gold • edible glue• ivory pearls• white nonpareils• wafer butterflies• royal icing white, green

Tools• cake drum 25cm (10in)• cake cards 5, 10, 15cm (2, 4, 6in) • 5 petal rose cutter 35mm (FMM)• small daisy cutter (PME)• hydrangea cutter and former (Blossom Sugar Art)

• impression tool polka 1-Press Ice Tools (FMM)

• small leaf cutter (PME)• birdcage stencils (Claire Bowman)• ball tool• nozzle No. 1.5, 2 • piping bags• firm foam pad• foam drying pad• rolling pin• paintbrush No. 00• cornflour puff• ribbon (Ribbon Shack)• dowels

www.cake-craft.com

You will need

Wedding

Guest Of The Month

Rustic FloralFantasy

Karen F_CakeJanuary2013 14/11/2013 12:27 Page 20

21

Wedding

Photography: Kathy B

urke



Wedding

Continue around the sides of the cake until all the sides aremarked with the tool by placing the last prongs of the tool intothe last indentations made. This will then give you even gapsaround the cake.

Place the birdcage stencil against the side of the 6in cake andspread a layer of royal icing over the design on the stencil.Remove the stencil and repeat so there are 3 birdcage stencils onthe front of the cake. Leave to dry.

Press the tool gently into the sugarpaste. No need to press toohard you just need to make a slight indentation.

Using white royalicing in a pipingbag with a No. 2nozzle pipe smalldots into eachindentation. Pipethe lines ofbirdcage using theroyal icing. Oncedry carefully stackthe cakes.

Roll out the pink flower paste thinly and cut 12 flowers usingthe 5 petal rose cutter.

Ice the 10inround cakeboard, the 6inround cake andthe 4in roundcake in palegreen sugarpaste.Ice the 2inbirdcage cake inpale yellowsugarpaste, placethe cakes on theirrespective cakecards. Dowel the6in cake and the4in cake.

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65

Preparation

Whenthinning theedges of flowersand leaves,keep the onesthat areawaitingthinningbetween twosheets of plasticto preventthem dryingout too quickly.

Tip

Line the press ice tool up with the bottom of the 4in cakemaking sure it is aligned vertically and horizontally.


Wedding

Using a firm foam pad and a ball tool thin the edges of eachpetal. Keep the ball tool half on and half off the flower paste toavoid over stretching the paste

Pinch both flowers together to make one flower and leave todry on a foam drying pad. Repeat until you have 6 flowers made.

Roll out the cream flower pate thinly and cut 7 flowers usingthe 5 petal rose cutter. Thin the edges of each petal. Stick whitenonpareils into the centre of each flower with edible glue andleave to dry.

Fold one of the flowers in half and then in half again. Do the samewith a second flower. Seperate the petals gently if they clump together.

Roll out the pale pink flower paste and cut 30 daisies using thesmall daisy cutter. Attach an edible pearl to the centre of eachusing edible glue. Leave to dry on a foam pad.

Roll out the blue and lilac flower paste thinly and cut 15hydrangea flowers from each colour.

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If you do nothave ediblegold paint youcan make yourown using goldlustre dust anda smallamount ofclear alcohol orlemon extract.

Tip

11

23


Roll out green flower paste and use the small leaf cutter to cutout 30 leaves. Thin the edges of each leaf and leave to dry.


Wedding

Dust the former lightly with a cornflour puff to prevent theflower paste sticking to the double-sided veiner and place thehydrangea in the veiner.

Gently remove the flower from the veiner and leave to dry onthe foam drying pad, repeat steps 13 - 15 with all 30 hydrangeas.

Pinch both edges together to form a loop. Roll out a smallamount of white flower paste and cut out one hydrangea.Attach this hydrangea to the top of the birdcage with edibleglue. Once the loop has dried attach to te top of the hydgrangeaon the birdcage using white royal icing.

Ensure the hydrangea is central in the veiner then line the topof the former up with the bottom of the former, once you arehappy with the allignment press gently to shape the hydrangea.

Roll out a small sausage shaped piece of white flower paste,approximately 1½in or 4cm long.

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To make yourown edible glue,mix ¼ teaspoonof CMC powderwith 30ml ofcooled boiledwater in a cleancontainer leave todisolve. Store inthe fridge and usewithin 2 weeks.

Tip

17 18


25

Wedding

Once the stencilled birdcages are dry paint over the lines withedible gold paint, use dark gold to add some contrast. This doesnot need to be precise, this cake lends itself to a rustic style.

Once the hydrangeas are dry dust both the blue and lilachydrangeas with purple food colouring dust and dust the leaveswith green food colouring dust.

19 20

Using green royal icing in a piping bag with a No. 1.5 nozzlepipe some swirls and curls in a V shape between the stencilledbirdcages and at the base of the top tier. Attach the flowersusing royal icing in the centre of the V shape.

Once the greenroyal icing is dryuse gold ediblepaint to highlightsome of the swirlsand leaves. Againremember this is arustic look so nottoo neat.

21 22

Spray the cakewith edible pearllustre spray andattach the waferbutterflies usingroyal icing. Placea ribbon aroundthe bottom tierand the cakeboard, use a dotof royal icing atthe ends of theribbon to secure.

23

When usingedible lustrespray keep anequal distancefrom the cakewhen sprayingto avoid anypatchiness.

Tip


26

Party TimeLesley Bassett

Welcome in the New Year with afabulous firework party and a

fabulous cake to match!

The sparkling countdown clock faceand the explosion of brightly coloured

stars capture the moment perfectly,and the only things to add are your

loved ones around you, and a glass ortwo of champagne!

Edible Items• hexagonal fruit cake measured point-

to-point 30cm (12in) • apricot glaze or sieved jam• marzipan 1.75kg (3¾lb)• sugarpaste atlantic blue 1.75kg (3¾lb)

(Renshaw)• sugarpaste yellow 1.25kg (2¾lb) • cereal/marshmallow bars x 8• sugarpaste 500g (1¼lb) black • flower paste 100g (3½oz) each of

bright blue, green, orange, pink, purple, yellow, white

• edible spray gold, silver• edible spray clear glaze• confectioners glaze for dipping• royal icing• edible glue• edible sparkle gold• CMC/Tylose powder

Tools• hexagonal cake board measured

point-to-point 30cm (12in) • round cake drum 38cm (15in) • square cake board (for working on)

18cm (7in)• round cake boards 18cm (7in) x 2• non-stick rolling pins large and small• icing smoothers *• turntable *• sharp knife• palette knives• tappits funky alphabet & numbers *• circle cutters 10mm, 12mm• star cutters set of 3 *• floristry wire metallic gold, silver &

colours 24g• floristry wire strong gold or silver, 3

full lengths• star cutters mini set of 2 *• ejector/plunger *• cake dowels• multi-ribbon cutter *• oasis blocks• geometrical cutter set circles 2, 4 *• glue brush small pointed• posy picks small yellow and medium

blue• floristry tape white • ribbon purple 15mm x 128cm (50in)• braid white & gold x 115cm (45in)• ribbon black 7mm x 64cm (25in)• double-sided tape

* FMM

www.cake-craft.com

You will need

Party Time

Lesley Jan_CakeJanuary2014 16/11/2013 15:21 Page 26

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Party Time


ith-Stanley



Party Time

Create one large slope by placing 4 small wedges in front of theblocks and 4 on top, using jam to hold them in place. Spreadmore jam thinly on the top surface.

Moisten the surface of the board, and spread jam thinly aroundthe sides of the cereal clock. Knead the black sugarpaste well,roll out and cover the clock. Smooth over the face and sides,and trim neatly around the base.

Place 4 whole cereal bars tightly together across the top half ofthe 18cm board. Carefully slice the 4 remaining bars intowedges lengthwise.

Place an 18cm round board on the cereal wedge and pressfirmly. Cut around the board to create the circular wedge.Invert and replace the working board with the second roundboard, fixing it with a little more jam. Use a smoother to shapethe sides neatly.

Roll a strip of yellow flower paste thinly, and leave for a fewseconds to dry slightly. Run a palette knife under the strip tomake sure it moves freely. Following the instructions on thepack cut out numbers for the clock face, plus spares.

Heat the apricotglaze to boilingpoint and allowto cool a little.Attach the fruitcake to the same-size cake boardwith some of thewarm glaze.Coat the top andsides with glazeand cover withmarzipan. Justbefore icing eachtier, dampen thesurface with cooled,boiled water.

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Preparation

Light pieces maynot stay in placeduring spraying.I find it helpfulto use a largesheet ofcorrugated card,and hold piecesin place with pinsor cocktail sticks.

Tip

Knead the blue sugarpaste well, roll out and cover the 30cmhexagonal cake, using the smoothers to achieve a flawless,polished finish. Trim neatly around the base. Cover the 38cmcake drum in yellow sugarpaste, again smoothing to a finefinish. Trim and smooth the edge neatly.


Party Time

Roll yellow flower paste a little more thickly, and cut out 8 x10mm discs for the clock face divisions, plus one slightly larger forthe centre. Cut 2 size 1 star shapes, and trim away 2 points toleave arrowheads. Cut 2 narrow strips of paste for the clock hands.

Fix the numbers and divisions in place with edible glue.Position the clock hands to show the time as approachingmidnight, and secure. Fix the central gold disc in place, with asmaller black disc on top. Glue an edible gold sugar ball in thecentre if you have one.

Keeping some 24g and all strong wires full-length, cut the restinto halves, thirds and two-thirds etc. Use star cutters 1 and 2,and the mini star 2A to cut out stars in 3 sizes. Dip the wire tipsinto edible glue and insert between points. Dry upright or flat.

Place the yellow numbers and other pieces on a suitablyprotective surface and spray with edible gold lustre. Severallight coats will be better than one heavy one. When dry,overspray with edible clear glaze to fix the lustre. Spray theperimeter of the yellow-iced drum in gold.

Use royal icing to secure the hexagonal cake centrally onto theiced drum. Fix the clock on top, towards the front. Trim the cakedrum with the purple ribbon, the hexagonal cake with the whiteand gold braid, and the clock face with the narrow black ribbon.

Dip each coloured star into confectioners glaze. Blot star tips onkitchen paper before standing them upright to dry. Spray bothsides of the yellow and white stars with edible gold and silverspray. When dry, spray with clear glaze. Ensure that the firstside is dry before turning over.

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You may need asmany as 100wired stars for thefireworks. Ifusing 7 differentcolours, makearound 7 ministars, 5 size 1,and 2 size 2 ineach colour.Adjust numbersif using more orfewer colours.

Tip

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For the small fireworks, roll the remaining yellow, orange, greenand blue flower paste thickly, and cut out 8 circles in eachcolour using circle cutter 2. Glue together 4 columns, eachcomprising 8 discs, smoothing the sides neatly. Make a holedown the centre with a pointed dowel.


Party Time

Strengthen the remaining yellow sugarpaste by kneading inCMC powder, to a ratio of 5ml to 250g of paste. Form 3sausages of paste approximately 10cm long and 3cm widearound dowels. Roll each with a smoother to achieve a goodshape. Allow plenty of time to dry before decorating.

Roll out and cut a strip of flower paste in a different colour, andwind a second spiral between the first. Decorate the remaining2 fireworks with vertical or horizontal stripes, or create yourown patterns.

Insert 3 dowels behind the clock face, leaving them protruding3-4cm above the surface. Slide the large fireworks off theirworking dowels, and slide onto the cake dowels, fixing withroyal icing. Attach blue cones to the top of each firework,inserting the blue posy picks into the holes.

Roll a strip of flower paste in a contrasting colour. Fit themulti-ribbon cutter with the 2 plain cutting wheels. Positionthe wheels with the fixed spacers together and cut a long strip7mm wide. Moisten the back of the strip and wind in a widespiral around a firework.

Roll purple flower paste thickly and cut 2 size 4 circles, then cuteach circle in half. Twist into a cone and join the edges neatlywith edible glue. Fit each cone onto a yellow posy pick, and openthe throat. Make 3 more blue cones attached to blue posy picks.

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Decantconfectionersglaze into a small,wide necked jaror plasticcontainer fordipping. makesure the glaze isat least 4cm deepto allow thelargest stars to becompletelyimmersed.

Tip

17 18


31

Party Time

Roll a strip of pink flower paste thinly and use the alphabet tocut out letters to spell PARTY TIME. Use edible glue to attachthe letters to the front of the cake while they are still soft, sothey can be smoothed over curved edges where necessary.

Use up any remaining flower paste to cut out lots of colourfulstars, using star cutter 1 and both sizes of mini star cutter.

19 20

Attach stars randomly over the cake as though they have justdescended in a shower from the fireworks. Brush edible goldsparkle on the edges of the lettering and on some of the stars.then sprinkle sparkle lightly over the surface of the cake withyour fingertips.

Tape 2 sprays of 5 coloured stars for the large side fireworks.Make 4 sprays of silver and gold stars for the smaller fireworks.For the large starburst, start with a large gold star on strong wirefor the pinnacle. Tape in other wired stars of varying lengths.

21 22

Insert the smaller spays into their posy picks before insertingthe large starburst. Arrange the stars and curve the wires foreffect. You can place more single wired into the posy picks toenhance the overall effect.

23

Before cuttingstrips, run apalette knifeunder theflower paste tomake sure itmoves freely,and use whitevegetable fatsparingly onthe cuttingwheels toprevent thepaste sticking.

Tip



www.karendaviescakes.co.ukNEW CROCHET MOULDS

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New instructional videos on how to use the moulds -including faces, are now available to view on our website.

Bookings are now being taken for classes - see website for dates and details.

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Packaging

Pg 32_1PAGE TEMP 13/11/2013 14:21 Page 2

33

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Pg 33_1PAGE TEMP 12/11/2013 14:20 Page 1

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Love BirdsWedding CakeAlice Davies

This modern cake with a vintage theme would complimentmany weddings. The soft colours, delicate lace and flowers can be

adapted to suit. The birds are coloured to match the cake butcould be left white for doves.

Edible Items• cakes round 20, 25, 2 x 15cm and 15cm

dome (6, 8, 10in)• apricot jam• sugarpaste coloured pale pink 2kg (4lb 4oz)• sugarpaste coloured pale green 2kg (4lb 4oz)• sugarpaste white marshmallow or vanilla

flavour 500g (1lb) (Karen Davies)• flower paste cream• mexican paste• royal icing• cornflour• trex®• powder colour white pearl lustre, pearl blush

pink, pearl crushed pine, rose, black (rainbow dust), biscuit (EdAble Art)

• paste colour cream (Sugarflair)• pearl lustre spray

Tools• cake drum round 35.5cm (14in)• cake boards 4mm, 2 x 15, 20cm (2 x 6, 8in)• lottie lace mould (Karen Davies)• brooch mould (Karen Davies)• love bird mould (Karen Davies)• lace from lace cutter set (Patchwork Cutters)• peony cutter (Cakes by Bien)• piping nozzles No. 1, 2, 4• ball tool• assorted dusting and paintbrushes • cake dowels x 9• kitchen paper• toothpick • kitchen foil• dimple foam (Fyne Acrylics)• sponge pad• greaseproof paper

www.cake-craft.com

You will need

Wedding

Alice Davies_Cakejanuary2014 14/11/2013 15:37 Page 34

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Wedding


ith-Stanley



Wedding

Using the peony’s leaf cutters cut out leaves and soften the edgeson a firm sponge pad with a ball tool. Dry on dimpled foam.

Place royal icing in a piping bag with a No.1 nozzle and pipe asmall plain shell around the bottom of cake.

Using the same size petal, cut out 5 petals for the next layer.Place on a sponge pad and using the large end of a ball toolmake circular movements in the middle of the petal to make acupped shape. Soften the petal edges with the ball tool. Leave tofirm for approximately 20 minutes on a piece of dimpled foam.Repeat with 7 petals from the larger cutter for full size flowers.

Assemble the flower using royal icing, layering each petal overthe one placed before it. The last petal edge will be placedbeneath the first. Do this with both layers. Create a foil cup toplace your flower in whilst it dries, holding the petals in place.Repeat to make as many flowers as you need.

Make another piping bag with a No. 2 nozzle and pipe pearls instrands on the side of the bottom tier.

Place the 25cmcake on thedrum. Coverwith 1.4kg ofpink sugarpaste.Ice the board.Place the 20 and15cm roundcakes on 4mmboards the samesize as the cakes.

Cover the 20cmcake with 900gof pale greensugarpaste. Coverone of the 15cmround cakes with500g of pinksugarpaste. Brushthe top of the15cm round cakewith apricot jamthen place thedome cake ontop. Cover with1.2kg of palegreen sugarpaste.

Push 3 dowelsinto each of the25cm, 20cm andthe pink 15cmcakes. Mark thedowel level withthe top of thecake, remove,trim then putdowel back intocakes.

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Preparation

Roll 10g of cream flower paste into a smooth ball. Shape apoint at one end to create a bud. Roll out a thin layer of flowerpaste, cut out three of the smallest peony petals. Brush eachpetal thinly with glue. Attach to the bud so they meet at thetop. Lay each petal over the previous and the third petal shouldgo under the first. Repeat to make as many as are needed.


Wedding

Mix isopropyl alcohol with white pearl lustre dust and paint thepearls with this mixture.

Cut a small piece of paper to measure 1cm above the height of the15cm cake. Divide evenly into 5. Place against the cake side andmoving it around the cake, mark the 5 sections for the lace positions.

Using your fingers, lightly pinch and gather the top of the lacetogether before attaching to the cake with glue along your firstdotted guideline. Repeat attaching the first layer around thecake. Repeat adding the layers above. Do not gather the lastlayer of lace. Stretch the shaped edge with your fingers andattach (see instruction No. 17).

Place the pink 15cm cake on top of the green 20cm cake. Sealthe join with royal icing using a piping bag and a damppaintbrush. Repeat when assembling the other tiers.

Colour 140g of modelling paste pale pink. Dust the lottie lacemould with cornflour and shape a 12g sausage of modellingpaste, slightly flatten the sausage and press this into the mould.Turn the mould over and release by bending one of the narrowedges of the mould back and down the full length of the mould.

Dust the brooch mould with pearl lustre dust and press 10g ofmodelling paste into it. Turn the mould over and bend back thecorner so the mould releases the paste. Roll a small, thin sausageof modelling paste to make a handle. Bend into shape and leaveto dry for one hour.

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If you havedifficultyreleasingmodellingpaste from themould it isoften because itis too sticky orsoft. Tryadding someTylo (cmc)powder to thepaste to firm it up.

Mexican pastefor the lacecutter can beeasily made.The recipe ison the leafletwith the cutter.

Tips

11

37


Measure around the top tier. Divide this measurement by 16for the distance to pipe the birdcage bars apart. Mark where topipe the bars with a cocktail stick. Using royal icing and a No. 4nozzle, carefully pipe the birdcage bars around the top tier.


Wedding

Attach the brooch to the top of the 8in domed cake with sugarglue. Brush the ends of the handle thinly with a little glue andgently press into the brooch to secure.

Grease a non-stick board and the lace cutter with Trex. Roll outa thin layer of mexican paste – do not lift and turn the paste.Place the cutter on top of the paste and press down firmly.Remove the cutter. Use a cocktail stick to pick out the lacepattern. Brush with pearl lustre. Peel the lace pieces away fromthe paste and attach with glue over the markings on the cake.Repeat around the cake.

Continue to pipe the birdcage bars on the second tier.

Take a new piece of paper and place it alongside the top tier.Mark on the paper where you are going to position the lace. Youmay need to disguise where the two cakes are joined together.

Dust the lottie lace mould with pearl lustre, roll a 12g sausageof white sugarpaste, slightly flatten and press into the mould.Turn this over and release the paste. Lift the curved edges byputting a finger either side of each curve, then lift and stretchfrom the centre of curve to give a slight frill. Attach around thebottom of the second tier.

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This cake canbe assembledat the venue.Keep the twobottom tiersseparate fromthe other cakes.Place the20cm cakeand theassembled15cm cakes onboards that areapproximately4cm larger sothey can slideoff onto thetiers below.

The decoratedcakes should becompleted wellahead of timeso they arefirm to handle.

Tips


39

Wedding

When the bars are dry mix isopropyl alcohol with white pearllustre dust and paint.

Colour 40g of sugarpaste cream. Dust the love bird mould withcornflour. Mould the small bird from 19g of modelling pasteand the large from 21g.

19 20

Brush powder colour well into kitchen paper so there is noloose powder on the brushes. Colour the birds building thecolour up gradually. Mix isopropyl alcohol with black powderand use a small paintbrush to carefully paint the birds’ eyesblack. Once dry add a small dot of white. Brush the bird’s feetwith a soft brown powder colour.

Dust the dry flowers lightly with pink and peach powdercolour, more intensely in the centre and lighter on the outerpetals. Colour the leaves.

21 22

Spray your flowers generously with pearl lustre spray. Use royalicing to attach all flowers and leaves to the cake. You cansupport them with either sponge or kitchen paper until they areset in place.

Secure the birds to the top tier using royal icing. Rest themabove the lace for support.

23 24



Readers’ Gallery

A wonderful selection of PME cake decoratingproducts to the value of £50.00 will be sent tothis month’s lucky winner. All PME products are available from your local sugarcraft shop, supplier

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

STARPRIZE

Contents w

ill vary depending on them

onthly magazine them

e.

Louise Firth, email. Anne Ramoutar, Ireland.

Julie Hanif,Coulsdon.

Hanadi Alnawab, Canada.

Monika M. Paradi, Canada.

Maggie Briggs, Duckmanton, Derbyshire.Lisa Allenby, Scunthorpe. Lynne Gardner, Nottingham.

Pamela Winter, Cleveland.

Gallery Jan_CakeJanuary2014 16/11/2013 11:00 Page 40

41

Readers’ Gallery

Toby Meadows, Essex.

G A L L E R Y

Joanita Archbold, Ireland.

Gemma Collins, Hull.

Caroline Simpson, Telford.

STARPRIZE

Alison Inglis, Hucknall.

Linda Thorpe, Mansfield.

Sandra Dunn, Bridgwater.

Karina Murray, Stornaway.

Anna Hughes, North Wales.

Pat Veitch,email.



Readers’ Gallery

Lynne Purnell, Isle of Wight.

Ingrid Biowski, Austria.

Jenna Webster, Benfleet.

Michelle Currie, Scotland.

Sarah Catherine Morris, South Wales.

Amberley Hamilton, Essex.

Vicky Cuss, Bristol.

Margita Pilna, Ireland.

If you would like us to consider displaying a good quality photograph of one or more of your cakes in our Readers’ Gallery or Over to You pages please send it to [email protected]

It would also be nice if you could send in a sentence or two to let other readers know why that cake was particularly special.Helpful hint - clear any objects around and behind your cake before you take your picture as it displays your hard work so much better!

Debbie Basnett, Cumbria.

Nicola Roberts, Birmingham.


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 DoricCake Crafts we will deliver a mysteryparcel to the sender of the message ofthe month.

Over To You

43

Freebie Put To Good Use

Thank you so much for the giveaway that I received today. It was a wonderful surprise. Once in a while I do a little workshopfor my daughter and a few of her friends who are interested in cake decorating and what better excuse to do another one than toshare the Renshaw icing I have received. I love that my daughter has also developed an interest and that we can share a hobbytogether, although less so when she takes my magazine before I’ve had a chance to look through it!

The white chocolate wedding cake was a fruit, lemon drizzle and carrot cake covered in whitechocolate silk, which you kindly advised me to use as the ideal solution to covering the cake. Itwas fantastic, it coped with the high summer temperatures, tasted great and helped me achieve thelook I wanted. Much of the fruit covering the cake was from our allotment and picked locally.

The second is a wedding cake for a friend’s daughter who wanted to incorporate the topper and pillars from hergrandmother’s wedding cake, an interesting challenge to make sure it was modern but held those important memories.

The third is the QE2. My dad loves cruising and was on the QE2 when Ian McNaught ran it into a sand bank. My dad isstill in contact with him from time to time so I thought I would put that memory into cake with a model of Ian for goodmeasure too. It all had to be gluten and dairy free, which was quite a challenge, as it’s much harder to carve this type of

cake as it crumbles easily but he was pleased and it made him laugh.

Finally I have attached the plaque my daughter made for our friends wedding after seeing it inmy magazine (which she loves reading too). She was only 10 at the time and worked so hard. Iwas very proud of what she achieved by following the guidance from the magazine and a littleadvice from me.

Thank you so much once again for the gift, I am sure the girls will have a lot of fun model making with it.

Kind regards, Claire Nicholson-Clinch

Attention!I made thiscake for afriend’sbirthday,he used tobe aYeomen ofthe Guard.He wasabsolutely

thrilled with it.The model was a challenge. He was overthe moon with it and I received a lovelythank you letter from him. He has sentphotos of it to his friends here inEngland, Ireland and Australia I justhope he remembered to send one to hisold boss, The Queen.

Hannah Abblitt, Huntingdonshire.

The Inside Is As Good As The Outside!I am writing to submit a picture of the first ever wedding cake I made, itwas for my brother’s wedding. I have had a desire to bake for as long as Ican remember and when my brother asked for me to make his weddingcake, I was overjoyed! It was such a daunting task to complete a four-tierwedding cake with four different flavoured cakes; Madagascan vanillawith Swiss buttercream, dark chocolate with white chocolate and coffeeganache, lemon chiffon with lemon curd and Swiss buttercream, goldenfruit sponge, each with a large spray of sugar flowers.

Throughout my life, I have never had any confidence in myself. I willnever forget the moment I looked at my finished cake at the wedding andI had never felt happier or prouder in myself. I have now started to takecake decorating classes and I am so grateful for my brother and his wifefor making me believe in myself. I will never forget this cake and Iwanted to share my story.

I would also like to mention that I discovered your magazine whilst attending the Cake International show at theBirmingham NEC and I am always inspired by the variety of techniques and cakes shown in your magazines.

Shalini Sriskandarasa, Ilford.

OTY Jan_CakeJanuary2014 17/11/2013 11:29 Page 43

Strange Smelling Roses?I wonder if you could give me some advice please? I’m a total novice and have learnt so much from your magazines. This is my first ever two-tiered cake,complete with first ever attempt at pin striping and first ever sugar rose!

The rose is where I came unstuck, the flower paste I used was so hard to roll out. I kneaded it well to make it more pliable, but it was still so stiff thethinnest I could get it was about 4mm - I even resorted to picking it up and stretching it with my hands but it was so elastic it just sprang back. It meantmy petals were so thick the ball tool was pretty much ineffective when trying to soften their edges and the paste dried so quickly (I didn’t use cornflour oricing sugar to roll out as I understand this dries it, just a plastic mat) that the petals were cracking and nearly solid by the time I came to the outer ones.

And is flower paste supposed to smell like vinegar? I checked the best before date, just in case,and that was fine.

Please could you tell me what I was doing wrong? I’d love to attempt more flowers but justcan’t see how such delicacy can be achieved with such thick flower paste!

Rhiannon, London.

The vinegar smell sounds suspiciously like the paste was well and truly past its best. It is possiblethat either there was a faulty batch when it was made or that the paste has not been stored correctlyin the shop. Return the paste to the shop or contact the manufacturer.

NOTE: Never use old paste to make flowers or to model with (even if the items are not going to beeaten) as it will not set and the items will remain soft.

When you open the packet of flower paste, break off a small piece (reseal the packet) and knead thepiece of paste until it is a chewing gum consistency. If the paste is a touch dry add a tiny amount ofegg white. If the paste is sticky, add a touch of Trex™ Store this paste in a small plastic bag toprevent it from drying out. Then follow any of our projects that have roses in them. In our October2013 we had 2 projects using roses and both are made slightly differently, so experiment until youfind one that works for you. Alternatively you could buy our Easy Steps in Sugar Flowers book for£6.99 tel 01858 439605 and this will not only have detailed rose instructions inside but it alsocontains over 15 other flowers and lots of hints and tips to make your flowers successfully.

Cupcake HelpJust a quick note to say thank you so much with all the advice and tips you gaveme. I contacted the magazine when I was petrified of the cake and cupcakes I hadto do! I have never tiered a cake, or even swirled acupcake but with your advice I’ve done it.

I was so touched to actually hear back from youpersonally and certainly didn’t expect you to replyand call me. I love cake decorating, and try tosqueeze in as much as I can with a youngdaughter and attending college.

I am very new to the hobby, but adore themagazine and all the useful advice. I hope oneday I will be nearly as good as your features. Ihave not made a lot of cakes, but I havepromised myself I will find the time to do them.

Kerry Ann, email.

Over To You


Manager’s Cake!Please see a photo of a cake I have donerecently, I work at Yorkshire Water and thecake is a Toughbook for a Manager in it whoretired after 37 years in the company. Thecake represents the area of IT in which heworked and is a life size model of theToughbook (ruggedized laptop) his teamintroduced. The whole cake is edible, eventhe pen and cable!

Louisa Dent, Bradford.

Sunny Days To Come

In June 2011, your magazine theme was ‘Summer Weddings’ andpictured a Honeymoon in Paradise cake, by Terry Tang. I absolutelyloved this cake but never had the opportunity to try making one - untilthis week! My friend’s work colleague was celebrating her 50th birthdayand she asked me to make a cake for her party. I found out that thislady loved her exotic holidays and this cake came to mind. So, I lookedthrough all my issues, found the mag and started to plan it.

I asked for all the places she had been to and printed off pictures usingedible ink on edible paper and as you can see these were placed on thesuitcase. I was really pleased with the end result and the lady was delighted!

Susan Steele, email.


Tropical Help Needed!

I really enjoy your magazine and can’timagine a month without it. I amasking for help as my son celebrates his25th wedding anniversary and thetheme is tropical, so the cake needs tofit rather than be an easy silver one. Iplan to do a three tier cake maybe witha waterfall, tropical flowers and avolcano. I have searched my collectionof ,going back years but can’tfind inspiration. Can you please help? Iam about a ‘4 candle rating’ but theeasier the better. How do I make thewaterfall with ‘gel’. Thank you onceagain I couldn’t make such wonderfulthings without your magazine and I willsend you pictures of some of my cakes.

Penelope Mann, London.

We received this request for help fromPenelope and after several discussions withher she was able to plan and make a veryspecial cake for her son.

Over To You

Hungarian Embroidery

Hello, I am from Hungary and Ireally like our country’s embroiderystyle. I made this cake for anHungarian exhibition. Thisparticular embroidery technique ishard to create because we can’t usecutters or stencils. Each small part ishandmade, and usually takes 3-4days to do the embroidery part.

Agnes A Hamori, email.

45

And The Moral Of The Story Is...

This cake was a challenge and after I hadstacked and flat iced it I went downstairsfor a well earned cuppa. When I cameback to the cake – calamity! I hadn’t putit on the work top properly and thewhole cake was in pieces on the floor.This cake was due out on Saturdaymorning and I spent all of Thursdaybaking the cake again, with tears rollingdown my face. After working till 2am

Friday morning and 3am Saturday morningthis was the finished result. The moral ofthe story is - make sure you don’t leave abig heavy cake on very edge of worktop!

Milly Parkinson, email.

Congratulations Milly, you are our winner of message of the month.

Do you have a story behind your cake business or hobby? If so drop me a line, we always love to hear them. Julie

Free Mining

This cake won first prizein the decorated cakecategory and Best in Showat my local Fruit and Vegshow. The theme was theForest of Dean, which iswhere I live, and so I decided to produce a cake featuring freemining, which the Forest of Dean is well known for.

The cake took me just over a week to create including latenights and was later auctioned off after the show to raise moneyfor the village. It raised £36 and I am really proud of it so Ichose to send it to you.

Dianne Davies, email.

Nadene Inspiration Down UnderI belong to The South African Cake Decorators Guild and have been decorating since2010. At a meeting earlier this year, I came across the January and February 2005magazines and found the cake ‘Mixing Mediums’ by Nadene Hurst and fell in love, somuch so, that I immediately took out asubscription for the next year.

I decided to try and make this cake for ourupcoming ‘Baking & Creating with Illovo’show. I made the cake and decorated it andwith baited breath put it in the show. I waspleasantly surprised to find that I took 5thPlace in the Novice Section. A big ThankYou to Nadene!

Sharon Smook, South Africa.


46

Pretty Lacy Cakes

Claire Bowman

These beautiful lacy ball small cakes, will add aunique touch to any dessert table.

Cake Lace is utilised to accent details on the ballswith delicate roses and leaves.

Edible Items• buttercream 250g (9oz)• sponge cake balls 6 x 5cm (2in) • cake lace white 200g (7oz) (www.cakelace.co.uk)

• edible glue• royal icing 20g • sugarpaste duck egg blue 500g (1lb), pink 500g (1lb), fuchsia pink 30g (1oz), green 20g (¾oz) (Renshaw)

• cornflour and dusting bag

Tools• cake lace mat Guinevere and Isadora (www.cakelace.co.uk)

• cake lace mat Delphine (www.cakelace.co.uk)

• spherical cake tin (2in) (Lakeland)• mould mini roses galore, First Impressions (The Cake Decorating Company)

• cake boards 6 x 7.5cm (3in) (The Cake Decorating Company)

• cocktail sticks• paintbrush• pizza cutter• rolling pin small• small spatula• small leaf cutter (PME)• piping tip No.1 (PME)• piping bag • scissors

www.cake-craft.com

You will need

Party Time

Claire Bowman_CakeJanuary2014 14/11/2013 16:01 Page 46

47

Party Time


ith-Stanley


Spread the cakelace onto the matusing the knifeand work themixture in alldirections toachieve and aneven coverage.

www.cake-craft.com

Party Time

Roll out a small amount of sugarpaste and moisten with a littlecooled boiled water.

Place the ball intoyour hands andsmooth thesugarpaste neatlyaround thebottom of the cake.

Add a thin coat ofbuttercream to theoutside of the ball.Place onto 3incake boards. Placeinto the fridge for20 minutes.

Smooth the sugarpaste carefully all over the cake ball and cutthe excess off using a pizza cutter.

Once you are happywith the shapingand the paste isreasonably smooth,trim the excesssugarpaste away.

Make two fullmats ofGuinevere andIsadora cake laceand one mat ofDelphine cakelace following themanufacturer'sinstructions.

1 3

2

4

7 8

Preparation When the cakesare cold,buttercream thetwo half sphericalballs together tomake six in total.

5

6

You can air drycake lace whichwill take betweenfour to six hoursor alternatively itcan be baked inthe oven. Followthe manufacturer’sinstructions to do this.

9

Place the covered ball in your hands and keepsmoothing and rolling until the surface is smooth.Make six of these balls, 3 pink and 3 duck egg blue.

48


Party Time

Place the cake lace face down and using the knife, gentleremove the lace from the mat.

10

49

Cake Lace canbe made inadvance andstored ingreaseproofpaper, dustwith cornflourto stop itsticking to thegreaseproofpaper.

Tip

Carefully cut theGuinevere andIsadora cake lacein half with scissors.

11

Pleat the Guinevereand Isadora cakelace into a circleand use a littleglue to hold theshape together.

12

Carefully attach thelace to a ball cakewith a little glue.

13

Cut the tinyborder off theDelphine cake laceand stick this toa cake ball.

14

15

To make the standard roses, make a small cone and add petalsby rolling balls of sugarpaste and flattening one edge, glue theseround the cone. Add sufficient petals until the rose looks correct.

16

The tiny roses are made from a mould. Tap cornflour into therose moulds and tip out any excess. Press small balls ofsugarpaste into the mould. Remove the excess paste beforetapping the roses out of the mould.

17

For the ribbon roses, use the fuchsia sugarpaste to make 8 smallrose buds by rolling small sausage shapes (3cm long) andflattening them before rolling up to make bud.


Attach small leaves and a handmade rose onto the ruffled cake lace.

Party Time

20

Sponge cakes canbe made inadvance andfrozen. Defrostwhen needed.

Tip

Add Guinevere cake lace around the pink cake ball with a littlewater and the ruffles on top. Add the tiny moulded rosesaround the cake ball and a larger rose on top.

Position Isadora cake lace round the blue cake ball and make aruffle for the top. Add a rose to the ruffle.

21 22

Cut the centre flowers from the Delphine mat andadd to a cake ball.

Attach tiny leaves and moulded roses to finish this ball.

23 24

Make tiny leavesby rolling smalloval shapes ingreen sugarpaste,then use a cocktailstick to add theveining details.

18

Roll out greensugarpaste and cutout some smallleaves using theleaf plunger cutter.

19



51

Happy New Year to all

Guy Paul & Co LtdPlease contact us for all your sugarcraft supplies

TRADE ONLY

PO Box 522 • Amersham HP6 6ZNTel: 01494 432121 • Fax: 01494 432727

www.guypaul.co.uk e-mail: [email protected]

Pg 51_1PAGE TEMP 13/11/2013 14:20 Page 1

To create a stunning painted cake you cannot,for hygiene reasons alone, rummage throughyour children’s art box and expect to usewhatever brush you happen to find in there. Buya set of brushes from an art shop and keep theseseparate and only for food use.

You need brushes that are flexible and whichcan create a fine point. They should be softenough not to damage the cake surface.Different sized and shaped brushes will createdifferent effects so it is worth having a selectionfrom a very fine brush to a wide flat head one.

The PaintsWhen you actually start looking at what you canuse to paint on a cake there’s a surprisingamount of edible material that you can use.

Food ColoursFood colour is the obvious starting point. Foodpaste colours and gels are easier to use thanliquid colours as you can control the depth andintensity of colour more easily but ultimately itwill usually come down to what you are happiestusing (and what you have in your sugarcraftstore cupboard!). The best surface for paintingon is a cake or board that has been covered with

sugarpaste and left overnight. If the sugarpastehas had time to harden you are less likely todamage the surface if you accidentally lean toohard on it.

Place a little food paste colour on a saucer orpalette and mix in a little water. Dip your brushin the water then gently wipe it on some kitchenpaper to remove the excess. Dip your now damppaintbrush into the colour and off you go.

OutlinesIf your design involves a black outline, colour theinside of the design first then add the outline afterthe internal colours have dried. This way theoutline is much less likely to bleed into the colour.

MistakesMistakes can always be rectified one way oranother. Dab the mistake with a soft paintbrushand some clean water. Then dampen a soft cleancloth and gently wipe away the error. Ideally letthe area dry before repainting but if you reallycan’t wait, you can blot the area by gentlyrubbing over it with a little icing sugar orcornflour to dry it out and then repaint.

The other ‘way or another’ is to place astrategic flower, model or plaque over the mistake.

Powders & DustsEver wondered what you can do with the rest ofthat edible dusting powder you bought a whileback and only used a tiny bit of? Well you can useit to paint on to sugarpaste plaques and cakes too.

Powders work best if they’re mixed with clearalcohol rather than water. Food grade isopropylis a clear alcohol liquid especially developed forthis purpose. It is available from cake decoratingshops and stockists. It is also sometimes calledrejuvenator. Clear gin or vodka can also be usedas the alcohol will evaporate as the colour dries.

As with the paste colour, tip a little powderinto a saucer or palette and mix to a consistencythat you can paint with. As with paint you canmix colours – yellow and blue to make green,red and yellow to make orange and so on.

You can also mix powders with edibleconfectioner’s varnish or glaze (again availablefrom sugarcraft stockists). This will allow you topaint pictures or messages on water resistantedible surfaces such as chocolate. The glaze mustbe allowed to dry before consumption. Oneword of caution, you will need Confectioner’sGlaze Cleaner to clean your brushes otherwisethey will set rigid. Alternatively wash themimmediately after use in washing up liquid andhot water. Rinse the brushes well.

There are so many ways that you can decorate a cake that painting on a cake isoften overlooked. You may also feel a bit intimidated because you think thatyou’re not artistic and anything that involves the word ‘painting’ or ‘freehand’ isa bit scary and beyond your abilities. However, a brush and a bit of food colourcan transform a plain cake into a thing of beauty, cheaply and quickly and asalways there are ways you can make it easier for yourself…

Carol Deacon


Sugar Skills School

Painting on cakes

Carol Deacon v2_CakeJanuary2014 14/11/2013 16:12 Page 52

ButtercreamIf you have ever painted with acrylic paint youwill find painting with buttercream a similarexperience. Buttercream painting works using asmall flexible palette knife or a brush and anartist’s palette or flat chopping board to mix thecolours on. Colour little pots of soft buttercreambefore you start and place a little plastic wrapdirectly onto the surface of each pot ofbuttercream to stop it crusting. As long as thebuttercream is soft enough you can spread it,swirl it or brush it onto a sugarpasted surface. Itwill have a textured finish.

TIP: If you don’t want to work directly on thecake, draw your picture on paper. Place a pieceof greaseproof on top and tape down. Createyour masterpiece then freeze it. Once frozen,carefully remove it from the greaseproof paperusing a palette knife and place it onto your cake.Pipe around the outside of the edges of thepicture with buttercream to neaten them.

Cocoa PaintingCocoa painting is a very old technique thatproduces a lovely, old fashioned, sepia effect.

1Gently melt a little white vegetable fat in aheatproof bowl. Tip a little into a saucer and

mix in a little cocoa powder.

2Paint your design directly onto sugarpaste. Ifthe fat starts to solidify, stand the saucer on a

small bowl of hot water to soften it.

Painted WritingPainting a message onto a cake or a plaque is aquick alternative and useful if you don’t haveany royal icing to hand with which to pipe amessage. Simply water down some food colourand write your message using a fine paintbrush.A banner is often a nice way to lay a message

onto a cake. Cut out a thin sugarpaste rectangleand cut a triangle out of either end. Arrange thebanner onto the cake and secure in place with a fewdabs of water then write your message. A bannerworks particularly well with a fairy or castle cake.

StencillingThe humble stencil seems to have come of agerecently and there are an incredible variety ofstyles and designs available. Here is an easy wayto add a modern painted stencil decoration toyour cupcakes.

Roll out a sheet of sugarpaste to about 3mmthickness. Lay the stencil on top and dip a spongeor soft stencil brush into some watered downfood colour. Wipe the sponge or brush on somekitchen paper to remove most of the moisturethen stipple the pattern through the stencil ontothe sugarpaste. Carefully remove the stencil andusing a cutter cut out your shapes. Allow thesugarpaste to harden then place onto your cake.

Tricks for TreatsIf your freehand drawing is hopeless then thereare a number of ways you can transfer anoutline onto a cake first.

CuttersIf you carefully and lightly press a cutter into thesugarpaste on a cake whilst it’s still soft it will giveyou an outline to follow with your paintbrush.

PrickingA scriber is a bit like a needle with a handle.Trace your design onto greaseproof paper thenplace it onto a sugarpasted cake. Carefully prickthe design through the greaseproof onto thecake. Remove the paper and follow the faintoutline with your paintbrush. This works beston a sugarpasted cake that has been allowed toharden overnight.

TIP: if you don’t possess a scriber you can use aneedle instead. Poke the blunt end into a corkso you have something to hold onto.

Double LoadingLoading your paintbrush or palette knife withtwo colours then smearing them together as youpaint will allow you to create wonderful effects.This will work with pastes, gels, buttercream,royal icing or powder colours. Using a damp, flatheaded brush, dip one edge of the brush into onecolour and the other edge into another. As thebrush moves the colours will mingle and producea dramatic effect. If you are using powdercolours, tip the two coloured powders into twopiles. Dip the brush into clear alcohol then dipeach side of the brush into a different colour.

53

Sugar Skills School


You will need: 3 cakes: 25cm (10in) round cake on a 30cm (12in)round cake board covered using 1.5kg (3lb6oz) white sugarpaste.

20cm (8in) round cake on a 20cm (8in)round THIN board covered using 1kg (2lb4oz) white sugarpaste.

15cm (6in) round cake on a 15cm (6in)round THIN board covered using 600g (1lb5oz) white sugarpaste.

Blue paste food colourAdditional 50g (2oz) white sugarpaste3 tbsp white royal icingRolling pinSmall sharp non-serrated knifeSmootherGreaseproof/tracing paperPencilScriberFine & medium paintbrushesSaucer or palette

3 cake dowelsSerrated knifeFood colour penPalette knifeFish sliceRibbons for decorationScissorsDouble sided tapePiping bag & No. 2 nozzle

To make your cake

1Trace the flower template onto somegreaseproof paper and lay it onto the largest

cake. Prick the outline onto the cake using a scriber.

TIP: Unless you are only making a one tiercake you do not have to prick the pattern ontothe centre of the largest cake. Concentrate onthe outside edges of the main cake only.

2Paint over the outline using the food colour.Repeat on the top tier.

54

Sugar Skills School

Painted Cake Project

www.cake-craft.com

Although there are infinite coloursin the artist’s palette to choose from,sometimes it’s more elegant to stickto one just colour especially if thereis a strong colour theme runningthrough the wedding. The otherbenefit of using large motifs like thison a wedding cake means that thedesign will be clearly visible in thephotographs and to guests sittingtowards the rear of the room.

You can use watered down paste,gel colours or powder mixed witha little clear alcohol. It is suggestedthat you paint the tiers first beforeassembling the cake as it makes ita little easier but if you’reconcerned about ruining yourartwork when you assemble thecake, build the cake first andpaint afterwards.


55

Sugar Skills School

3Fill any gaps with buds or leaves and allowboth painted tiers time to dry.

4Moisten the exposed cake board around thebase of the largest cake. Thinly roll out 50g

(2oz) white sugarpaste and cut it into a thinstrip. Lay it around the base of the cake andtrim and neaten the edges.

5Insert 3 cake dowels into the base cake in atriangular formation. They must reach right

down to the cake board. Make a mark with afood colour pen level with the top of the cake.

6Pull out one of the dowels and partially sawacross the mark. Snap the dowel and re-

insert it back into the cake. The top of thedowel should be level with the top of the cake.Repeat with the other two dowels.

7Spread a little royal icing on top of the cakeand carefully lift the middle cake and place it

on top. You may find a long metal fish sliceuseful for helping you to lift the cakes intoposition and help limit fingerprint damage.

8Dowel the middle cake in same way that youdid the base cake and place the smallest cake

on top.

9Place ribbonsaround the

cakes and secureat the backwith dabs ofroyal icing. Holdthe ribbon aroundthe board in place withdouble-sided tape.

10Place a little white royal icing into a bagfitted with a No. 2 piping nozzle. Pipe 5

short lines and dots on each flower centre.

11Pipe some dots in groups of three aroundthe middle cake. Not only does this little

trick look stylish but it also detracts the eyefrom any imperfections in the sugarpaste too !

TIP: Stir a little waterinto the piping royalicing to make it lessstiff. This should stoptails forming on yourdots as you lift thepiping nozzle away.


Peter says ‘ We decided to move here as we just love the architecture ofthis walled city and its a lovely vibrant multi-cultural society which

attracts tourists from all over the country and worldwide. We are sopleased to have acquired this building as it is listed and we feel it’s in

keeping with the heritage of Chesteritself. We put a lot of effort into keepingit as close to the original as possible andhave used reclaimed wood for the floors.Yes, it creaks and the beamed ceilingsjust add to the theme. I can’t wait forChristmas that’s when I will really go totown on the decorating.’

You can find Peter’s shop,Cakes 2 Remember, at 63 - 65 BridgeStreet Row East, Chester, CH1 1NW,Tel 01244 403699.

Feature

...Cake Professionals...Terry Tang

Designer CakesTerry, Caroland Leanneadd even moreachievementsto theirportfolio!

Iwould just like to passon our amazing newsthat this week we werenamed the CelebrationCake Business of theYear 2013!

At The 2013 BakingIndustry Awards whichtook place at the ParkLane Hilton, London.Terry Tang Designer Cakes was presented with the top award by theawards host and TV personality Myleene Klass.

Leanne (Terry’s daughter) said‘Over 30 Cake Businesses fromaround the UK entered ourcategory, and from them 9 wereshortlisted to the semi-finals,and were asked to create a cakewith the theme of ‘Around theWorld’. We were all judged onthe cake we created by a panel of3 judges, one of

them being Karen Davies, along withour overall business. These 9 were thenwhittled down to 3 finalists who

attended the awards in London, where wewere crowned the overall winners and awarded thetitle of Celebration Cake Business of the Year!

We are incredibly proud to have won this award asyou know our business is our passion and so muchtime and effort goes into it.’

Situated in the listed buildings on the historicrows of Chester at 63-65 Bridge Street RowEast, is Peter Roberts’ latest Sugarcraft shop.Here you can buy cake making equipment,celebration cakes, and watch regular FREEdemonstrations including Peter’s favouriteskill of Royal Icing.

NEW Shop Opensin Chester


56_056_CakeJanuary2014 18/11/2013 18:08 Page 56

Index

CakesBirthday

21st Birthday Cake Cake Boutique August 2013

A Birthday Bet Tony Warren August 2013

A Stitch In Time Dawn Butler August 2013

Bee Toadally Still Lorraine Mckay August 2013

Birthday Birdcage Carol Deacon September 2013

Vintage Tea Cake Carol Deacon August 2013

Vintage Trio Janet Webb September 2013

Carved 3DA Stitch In Time Dawn Butler August 2013

Bear Necessities Helen Scott-Reeve September 2013

Happy Halloween Nova Sterling October 2013

Success In The Bag Sandra Mitchell August 2013

Christening/BabyBear Necessities Baby Bag Cake Helen Scott-Reeve September 2013

Dutch Baby Clothesline Cake Daphne Riteco August 2013

Victorian Christening Robe Christina Ludlam December 2013

ChristmasA Plum Of A Pudding Jayne Grindley December 2013

A Sparkling Christmas Lesley Bassett November 2013

Bright Lights Doric December 2013

Chocolate Christmas Teddy Wreath Tracey Mann November 2013

Christmas Baubles, Bows And Berries Paula Macleod December 2013

Christmas Orange Crate Cake Carol Deacon November 2013

Christmas Past Peter Roberts November 2013

Gingerbread House Carol Deacon December 2013

Quick Christmas Cakes Marion Frost December 2013

Ready, Set, Snow Lisa Slatter November 2013

Rudolph’s Stable Karen Davies November 2013

Santa’s Workshop Cake Daphne Riteco December 2013

Snowman Christmas Sandra Monger December 2013

The Best Present Ever Dawn Butler November 2013

The Nativity Play (Part 1) Jane Barraclough November 2013

The Nativity Play (Part 2) Jane Barraclough December 2013

Cupcake/Mini CakesBall Cakes Doric December 2013

Bauble Cupcakes Paula Macleod December 2013

Birdcage Cookies Janet Webb September 2013

Cupcakes Are Trés Chic! Kerry Vincent July 2013

HalloweenHalloween Pumpkin Cake Carol Deacon October 2013

Happy Halloween Nova Sterling October 2013

WeddingA Halloween Wedding Jane Barraclough October 2013

Autumn Romance Lisa Slatter October 2013

Blue Sky Blooms Hannah Collison July 2013

Butterfly Lace Stephen Benison July 2013

Chocolate Heartthrob Paula Macleod July 2013

Fairytale Folly Lesley Bassett September 2013

Hot Pink Ultra Cool Lesley Bassett July 2013

Ivy Wedding Lisa Munro October 2013

Moroccan Delight Claire Bowman December 2013

Purple Harmony Tony Warren September 2013

Rose And Pearl Cake Doric July 2013

Rose Wedding Cake Marion Frost October 2013

Tantalising Tangerine Kerry Vincent November 2013

Travelling Light Jane Barraclough July 2013

Victoriana Wedding Cake Claire Bowman October 2013

Vintage Garland Cakecraft World October 2013

Vintage Ivory Chocolate Wedding Cake Tracey Mann September 2013

Vintage Tea Cake Carol Deacon August 2013

Wild Flower Wedding Cake Carol Deacon July 2013

57

Index No. 29July 2013 to December 2013

We continue our regular cut out index with the information from July to December 2013 to help you find your favourites. Keep these pages safely to enable you to track down the

information you are seeking in our pages.

✂

To order binders call 01858 439605.

If you would prefer not tocut the pages out of yourmagazine the index will beavailable on our websitewww.cake-craft.com

Index Jan_CakeJanuary2014 18/11/2013 07:09 Page 57


Index

FeaturesFloral Sugarcraft

Ivy Lisa Munro October 2013

Miniature Poppy, Corn, Daisy, Cornflower

Gill Collier October 2013

Periwinkle Tony Warren September 2013

Unwired Hellebore Daphne Riteco December 2013

Unwired Roses Claire Bowman October 2013

Unwired Spray Rose Daphne Riteco August 2013

Miniature Wild Roses, Foxgloves, Hosta

Gill Collier September 2013

White Chocolate Roses Tracey Mann September 2013

Cornflower Ulla Netzband July 2013

Wheat, Meadow Buttercup Ulla Netzband August 2013

Food FactsChocolate Icings And Filling Recipes Valerie Hedgethorne August 2013

Fibre Facts Valerie Hedgethorne October 2013

Full Of Plumptiousness Valerie Hedgethorne September 2013

Little Cakes Valerie Hedgethorne July 2013

The Story Of Stollen Valerie Hedgethorne November 2013

The Yule Log Valerie Hedgethorne December 2013

ModellingA Halloween Wedding Jane Barraclough October 2013

Barbecue Time Jane Barraclough August 2013

Halloween Pumpkin Cake Carol Deacon October 2013

Pastillage Modelling Janet Webb September 2013

Ready For Class Jane Barraclough September 2013

Santa Jayne Grindley December 2013

Simple Snowmen Sandra Monger December 2013

The Nativity Play (Part 1) Jane Barraclough November 2013

The Nativity Play (Part 2) Jane Barraclough December 2013

Toad Lorraine Mckay August 2013

Travelling Light Jane Barraclough July 2013

BakingApricot Frangipan Tart Valerie Hedgethorne August 2013

Blackberry And Apple Cheesecake Valerie Hedgethorne August 2013

Bûche De Noël Valerie Hedgethorne December 2013

Butternut Squash Tart Valerie Hedgethorne October 2013

Chocolate Fondant Pudding Kenwood December 2013

Chocolate Icings And Fillings Valerie Hedgethorne August 2013

Christmas Cupcakes Valerie Hedgethorne November 2013

Cider Apple Cake Valerie Hedgethorne September 2013

Coffee Roll With White Chocolate Butter Icing

Valerie Hedgethorne December 2013

Cranberry Spice Cake Valerie Hedgethorne November 2013

Date And Pecan Loaf Valerie Hedgethorne October 2013

Double Chocolate Layered Gateau Valerie Hedgethorne August 2013

Fresh Fig Tart Valerie Hedgethorne September 2013

Ginger Chocolate Log Valerie Hedgethorne December 2013

Gingerbread House/Biscuits Carol Deacon December 2013

Individual Mille Feuilles Valerie Hedgethorne July 2013

Mincemeat And Apricot Tart Valerie Hedgethorne November 2013

Mini Eclairs Valerie Hedgethorne July 2013

Oat Biscuits Valerie Hedgethorne October 2013

Open Scone Round With Plums Valerie Hedgethorne September 2013

Orange Roulade Valerie Hedgethorne December 2013

Peach And Gingerbread Squares Valerie Hedgethorne October 2013

Pear And Grape Tranche Valerie Hedgethorne September 2013

Plant Pot Cakes Valerie Hedgethorne August 2013

Simple Cupcake Recipe Kerry Vincent July 2013

Stollen Ring Valerie Hedgethorne November 2013

Tiny Tartlets Valerie Hedgethorne July 2013

Viennese Fingers Valerie Hedgethorne July 2013

SkillsAirbrushing Techniques Lisa Munro October 2013

Candy Button Ganache Recipe Paula Macleod July 2013

Coating A Square Cake Hannah Collison July 2013

Draped Sugarpaste Snow Lisa Slatter November 2013

Gingerbread Carol Deacon December 2013

How To Stack And Dowel Hannah Collison July 2013

Impress Tools Christina Ludlam December 2013

Marzipan, Fruits, Models, Santa Carol Deacon November 2013

Merry-Go-Round, Toys, Figures Peter Roberts November 2013

Onlays Claire Bowman December 2013

Onlays Kerry Vincent November 2013

Press Ice Tools Lesley Bassett November 2013

Royal Icing Techniques, Runouts, Lettering, Pressure Piping, Pressure

Piped Animals, Brush Embroidery, Collars, Making A Piping Bag

Carol Deacon August 2013

Royal Icing, Recipes, Coating, Simple Piping, Drop Flowers,

Piped Flowers Carol Deacon July 2013

Stencilled Butterflies Stephen Benison July 2013

Sugarpaste Recipe Carol Deacon September 2013

Sugarpaste Techniques Carol Deacon October 2013

Index No. 29July 2013 to December 2013

✂

Index Jan_CakeJanuary2014 18/11/2013 07:10 Page 58

59

Book Extract

PATCHWORK OWL

Creative Colour for Cake Decorating, Lindy Smith,(David & Charles) available now fromwww.stitchcraftcreate.co.uk for £12.50 (rrp £19.99) orcall 0844 880 5851 to place your order.

Lindy smith_CakeJanuary2014 15/11/2013 08:31 Page 59


Book Extract

POLYCHROMATIC COLOUR SCHEME

Colour inspiration...I love colours and I love using them on cakes, so for this adorablepatchwork-style owl design I decided that it was highly appropriateto use the whole spectrum of colours – well, 12 to be exact. Mycolour reference for this project was my daughter’s colourful ringbinder with its pretty pinks and purples, its interesting greens andstriking oranges. I have taken these colours and mixed, matched andbalanced them to illustrate that cakes can certainly be colourful andthat a polychromatic colour scheme using colours from right aroundthe colour wheel can be successful.

Unique G

raphics ring binder©Staples

www.staples.co.uk

BOLD, FUN, COLOURFUL GRAPHICS FOUNDON EVERYDAY ITEMS LIKE THIS RING BINDERCAN OFFER CREAT IVE COLOUR SCHEME IDEAS.

“Colours must fit together as pieces in a puzzle or cogs in a wheel” – Hans Hofmann

BEAUTIFUL G

REEN STAINED

GLASS IN

THE ROYAL AR

CADE, NORW

ICH.A FABULOUS MEDLEY OF FESTIVAL

LANTERNS, CHINATOWN, SINGAPORE.

COLOURFUL

CHRISTMAS BAU

BLES

CREATE A PE

RFECT POLYC

HROMATIC

COLOUR SCH

EME.

MOUTHWATERING RASPBERRY FILLING

TOPPED BY THE DEEP PURPLE OF ABLACKBERRY.


Book Extract

61

Mixing the coloursTo recreate the colours I have used, add the following paste colours to whitesugarpaste (rolled fondant) or use the sugarpaste I have suggested:

1 very deep pink: pink (SF) 2 pale pink: pink (SF)3 ivory: M&B ivory sugarpaste 4 mid pink: rose (SK) 5 dark grey: eucalyptus (SF) plus a touch of black extra (SF) 6 lavender: plum (SK) and red extra (SF) 7 orange: berberis (SK) plus a touch ofmarigold (SK) 8 pale blue: bluegrass (SK) and wisteria (SK)9 lime green: bitter lemon/lime (SF) plus a touch of gooseberry (SF) 10 olive green: gooseberry (SF) 11 purple: plum (SK) plus a touch of red extra (SF) 12 pale green: gentian (SK) and party green (SF)

SF SugarflairSK Squires KitchenM&B Doric Cake Crafts

You will needEdible Itemssquare cake 25.5cm (10in) 7.5cm (3in) high

sugarpaste (rolled fondant) 800g (1lb 12oz) lime green,500g (1lb 2oz) pale green, 700g (1lb 9oz) ivory, 400g(14oz) purple

modelling paste 75g (2¾oz) each mid pink, lavender andpale green, 50g (2oz) each pale pink, purple, olive greenand pale blue, 25g (1oz) each very deep pink, dark grey,ivory and lime green, 100g (3½oz) orange

buttercream

sugar glue

Toolsround cake drum (board) 35.5cm (14in)

wide purple ribbon 15mm (5⁄8in)

non-toxic glue stick

stencils daisy and forget-me-not (C547), daisy lattice(C378) (Designer Stencils) contemporary wave cake top,retro circle, peony (Lindy’s Cakes Ltd)

cutters strawberry and flower from cupcake set (PatchworkCutters)circle cutters for the eyes 2.3, 3, 4.3, 9, 10cm (1, 11⁄8, 1¾,3½, 4in)large sunflower plunger 8.5cm (33⁄8in) (PME)rose 6.5cm (2½in) (FMM)

piping tubes (tips) No.s 1, 4, 16, 17, 18 (PME)

embossers flower embossing stamps set 1 (FMM)

embossers butterflies set 18, bee set 7, lace set 19, flowersmall floral set 1 (Holly Products)

embossers cherries from fruit & cooking utensils set(Patchwork Cutters)

perfect pearls 8mm (5⁄16in) mould

waxed paper

1

4

7

10

3

6

9

12

2

5

8

11


Stage oneCarving the cake

1Enlarge the owl template at 200% togive the owl a height and width of

24cm (9½in) and then cut out fromwaxed paper.

2Level the cake (see Levelling Cakes),then place the template on top,

securing it with cocktail sticks(toothpicks). Using a sharp carving knife,cut vertically through the cake aroundthe template edge (Fig A).

3Insert cocktail sticks along the inneredges of the wing lines (Fig B). Mark

the meeting points of the two eyes withcocktail sticks, then carefully lift the

template off the cake leaving thecocktail sticks in place.

4Carefully push the 9cm (3½in)circle cutter twice into the

cake to a depth of 1.5cm (5⁄8in)to mark the position of both eyes(Fig C).

5Take a sharp carving knifeand dome the tummy area by

cutting from the centre down tothe cocktail sticks marking thewings and the marked eyes.Round the lower edge to give asmooth curve, referring to thestep photo (Fig D) and finishedcake.


Book Extract

2Place a smoother on top of thestencil and press down firmly so that

the sugarpaste is forced up to the uppersurface of the stencil (Fig A). Repeat,repositioning the smoother so that theentire pattern of the stencil is embossedinto the soft sugarpaste. Move thestencil and repeat until the board isringed with self-coloured flowers. Re-trimthe board as required to give a neat finish.

3Set aside to dry. Once dry, add thepurple ribbon to the board using a

non-toxic glue stick.

PreparationCovering and decorating the board

1Roll out the lime green sugarpasteto a thickness of 5mm (1⁄5in), ideally

using spacers, and use to cover yourcake board. Trim the soft sugarpaste tosize and immediately position the daisyand forget-me-not stencil on the boardso that the flowers lie over the edge ofthe board.

download a printable, full-size version of thistemplate at:

http://ideas.stitchcraftcreate.co.uk/patterns

enlarge template by 200% on a scanner or photocopier

download a printable, full-size version of thistemplate at:

http://ideas.stitchcraftcreate.co.uk/patterns

enlarge template by 200% on a scanner or photocopier

A


63

Book Extract

sugarpaste and cut one edge straight.Pick up the paste and place over thewing so that the straight edge rests onthe waxed paper on the outside base ofthe wing. Using a pair of scissors,roughly remove the excess paste thatoverlaps the pale green sugarpaste (FigB), then cut to size using a craft knife sothat the sugarpaste colours abut. Repeatfor the second wing.

4Cover the top of the head withrolled-out purple sugarpaste

randomly embossed with the flowerfrom the cupcake set. Ease in thefullness and trim. Use the 9cm (3½in)circle cutter to remove the purplesugarpaste from the eye area andreplace it with a slightly larger circle –the size will depend on how deeply youhave carved the eye socket; I used a10cm (4in) cutter.

Covering the cake

1Place the cake on waxed paper andspread a thin layer of buttercream

over just the tummy area to stick thesugarpaste.

2Knead the pale green sugarpaste towarm and roll out, ideally between

5mm (1⁄5in) spacers. Place the centre ofthe daisy lattice stencil on one corner ofthe paste. Using a smoother, pressdown firmly to force the soft sugarpasteup to the upper surface of the stencil.Pick up the paste and place on thebuttercream so that the daisy pattern ispositioned directly under the owl’s righteye. Ease in the paste’s fullness aroundthe base and cut away the excess pasteadjacent to the wings and eye with apalette knife (Fig A). Place a smootheragainst the base of the cake, pressdown to create a neat cutting line andremove the excess with a palette knife.

3Cover one wing with buttercream.Roll out some of the ivory

6Remove all the cocktail sticks andcarefully shape each wing as shown

(Fig E). Next curve the top of the head,the area above and to the side of theowl’s eyes.

7Once you are happy with the overallshape of the cake, insert the point of

a small sharp knife from the outer edgeof the eye into the centre and carefullycut around the eye to remove a shallow

cone shape. Repeat for the second eye(Fig F).

A B C

D

A B

E F


The wings

1Starting on the owl’s left-hand innerwing sections, thinly roll out some

pale green modelling paste and use oneof the suggested stencils to add texture.Cut one edge of the paste straight andposition this on the owl’s wing so that itneatly abuts the decorated tummy andsides of the owl. Cut away the pastealong the top of the wing with a craftknife so that it forms a neat curvedshape.

2For the top blue section of the wing,thinly roll out the pale blue

modelling paste into a strip andrandomly emboss with a flowerembosser (Fig A), leaving spacebetween the flowers. Cut one edgestraight and place on the cake againstthe pale green inner wing section. Usinga craft knife, cut the paste from the tipof the wing up to the eye to create apointed feather shape, as seen on thefinished cake. Use the five-petal flowercutter from the flat floral set to cut out

flowers from the deep pink modellingpaste and attach to the cake in the

Book Extract

Stage twoThe pink heart

1Enlarge the heart template at 200%and then cut out from waxed paper

or similar.

2Thinly roll out the mid pinkmodelling paste, ideally using 1mm

(1⁄32in) spacers, slightly larger than theheart. Place the contemporary wavestencil on top. Use a smoother to pressdown so that the paste is forced up tothe upper surface of the stencil. Repeat,repositioning the smoother so that theentire pattern is embossed. Cover with astay fresh mat to prevent the pastedrying out.

3Thinly roll out the pale pinkmodelling paste, place over the

large flat floral cutter and roll over thepaste with a rolling pin (Fig A), then ruba finger around the edge of the cutterto achieve a clean cut. Turn the cutterover and remove the shape with thehelp of a paintbrush. Repeat to makethree. Using the trimmings, cut out aselection of circles using the nos. 16 and18 piping tubes.

4Position the flat florals and smallcircles on the textured mid pink

paste, using the heart template to aidplacement. Use the teardrop cutter fromthe flat floral set to remove sectionsfrom each flower to create a largebroderie anglaise look (Fig B). Then

remove the centres of each circle usingthe nos. 17 and 4 piping tubes (Fig C).

5Place the heart template on top ofthe broderie anglaise pattern and

use a craft knife to cut out the pink heart(Fig D). Attach to the centre of the owl’sfront as shown in the photo of thefinished cake.

The owl’s sides

1For the purple polka dot patchworksection, thinly roll out the purple

modelling paste, ideally between 1mm(1⁄32in) spacers so that it is the samethickness as the heart. Place the hearttemplate on one side of the paste anduse a craft knife to cut away this part ofthe heart outline. Position the paste sothat it abuts the heart on the cake. Cutaway the excess paste from the wingsand base carefully with the craft knifeand make a vertical cut at the base ofthe heart.

2Remove circles using the no. 18piping tube and replace with olive

green ones.

3For the strawberry patchwork, thinlyroll out the lavender paste and

emboss with the strawberry cutter. Cutthe paste as for the other side andposition and trim as before. Very thinly rollout some deep pink, dark grey and ivorymodelling pastes and cut out the relevantstrawberry parts and some ivory hearts.Attach in place on the cake and embosseach heart with a small flower embosser.


A B

C

D

A


Book Extract

spaces between the embossed flowers.Use the no. 16 piping tube to removethe centre of each dark pink flower toreveal the ivory sugarpaste below.Emboss around each cut-out circle withthe tip of a no. 1 tube.

3Emboss some mid pink modellingpaste with butterflies and add to the

cake as in the previous step, againcutting the paste into a feather shapeon the cake itself.

4Finish off the wing by adding anolive green section and then cutting

purple sugarpaste, using a smoother togive a uniform shape. Cut in half, thenuse the smoother to narrow one end ofeach to a width of 1.25cm (½in). Placeon the cake so that the narrow end ofone shaped sausage crosses the centreof the eyes and cut to fit. On the outeredge, mark how long you wish thebrows to be, remove the paste and cutwith a palette knife. Cut the secondsausage to match and stick both inplace. Add a little kitchen paper (papertowel) under the outer edge of eachbrow to support the paste while it dries.

6To create the pale pink beadingaround the outside of the eye, knead

The eyes

1Thinly roll out all the modelling pastecolours needed to create the eyes

and use the appropriate cutters to cutout two of each shape (Fig A).

2Attach the large lavender sunflowerscentrally in the eye sockets, ensuring

that the petals are evenly spaced. Addthe pale blue rose on top.

3Roll a 10g (¼oz) ball of ivory sugarpastefor each eye, flatten it slightly and add

to the centre of the hollow to give theeyeball a domed shape. Then attach thecut circles in place as shown (Fig A).Experiment with the position of the lightspot, as this can really enhance your owl’sappearance and expression.

4Cut a thin strip of deep pinkmodelling paste and place this under

the eyes to neaten the join and give theeyes a more 3D quality.

5For the eyebrows, roll a 20cm (8in)long x 2cm (¾in) wide sausage from

and replacing circles with a no. 17piping tube (Fig B).

5Decorate the second wing in thesame way using the suggested

pastes, cutters, embossers and stencilsor ones from your own tool box (Fig C).

pale pink modelling paste to warm androll into a long sausage about 1cm(3⁄8in) thick. Place on top of the 8mm(5⁄16in) section of the perfect pearlsmould and press into the mould withfirstly your fingers and then the back ofa Dresden tool. Use a palette knife tocut away the excess paste and thenrelease the beading by flexing themould along its length so that thebeads fall out without breaking ordistorting. Allow to firm up a littlebefore attaching with sugar glue.

65

The beak and feet

1For the beak, roll 20g ¾oz) of theorange modelling paste into a ball.

Place the edge of the top hand next tothe ball and roll the ball backwards andforwards until it turns into a cone (Fig

A). Attach in place on the owl withsugar glue, referring to the finishedcake for placement.

2For the feet, roll six orangemodelling paste cones using 10g

(¼oz) of paste for each. Attach to thebase of the owl with sugar glue (Fig B).

The finishing touchTransfer the cake to the decoratedboard to complete.

B

A

A B

C



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Promotional Feature

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Quilted Side DesignsDecorating a 3 tier cake in 45 minutes

with Side Quilting Markers

Boutique Jan_CakeJanuary2014 16/11/2013 15:02 Page 68

69

Promotional Feature

You Will Need

Quilting Marker (Your Choice now 31 styles to choose from). Plastic Scraper.Cake freshly covered with sugarpaste.

Method

Place your scraper on the top of the freshly covered cake to avoid fingerimpressions on the surface of the cake.

Take the desired quilting marker (31 designs to choose from) and placethe marker at the desired starting point on the cake.

Decorate a cake in just 45 minutes with Creative Cutters New Side Quilting Markers.

Quilting designs for cakes have been around for over 15 years, and they are suitablefor a number of occasions, (Engagement, Wedding, Bridal Shower, Anniversaries,

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Continue around the cake in the same manner until completed.

Cake decorator’s discretion is required on the last section on the cake toensure the integrity of the pattern matches up.

If the top edge of the cake does not have a finished pattern when doingthe steps outlined above, roll marker over top edge of the cake to finishthe pattern.

Hint: Enhance the cake to suit the occasion by adding embellishmentssuch as sugar pearls, miniature hearts, rain drops, etc.

Be sure that the bottom point or curve is touching the cake board andstanding straight up.

Gently push the marker in with even pressure, you may wish to slightly rockthe marker from side to side to get a clear impression.

Line the marker up again, ensuring that the marker is point to point of thepattern then press into the sugarpaste.

Boutique Jan_CakeJanuary2014 16/11/2013 14:49 Page 69

Home Baking

Recipes for JanuaryThese delicious recipes are making use of ingredients you mayhave left over from Christmas, but it’s certainly worth buyingthem if you haven’t, to enjoy them over the rest of the season. Valerie

Hedgethorne


Photography: Kevin Sare

Ingredients25g (1oz) butter1 egg(3fl oz) 4 tablespoons milk2 tablespoons whisky or sherry110g (4oz) Christmas pudding broken into small lumps110g (4oz) plain flour1 teaspoon baking powder½ teaspoon mixed spice75g (3oz) golden caster sugaricing sugar for dusting

Method

1Heat the oven to Gas 4/180°C/350°F. Put paper cases in thetins.

2Melt the butter. Whisk the egg in a bowl, then the meltedbutter and milk. Stir in the lumps of pudding.

3In a second bowl sieve the flour, baking powder and spice,mix in the sugar. Make a well in the centre and add the wetingredients, Mix to make a soft lumpy batter but do notbeat.

4Spoon ingredients into the paper cases and bake for 20 – 25minutes or until golden brown.

5Cool on a wire rack and dust with icing sugar.

The pieces of spicy Christmas puddinginside the muffins give a real taste ofChristmas. It’s a good way of using up

any pudding that’s left over.

You will need a tray of 6 muffin tinsand paper cases.

These are best eaten the day they are made.

New Year Muffins

In our December baking feature the image on page71 relates to the recipe on page 72 and vice versa.

Baking Jan_CakeJanuary2014 14/11/2013 16:23 Page 70

71

Home Baking

Method

1Heat the oven to Gas 5/190°C/375°F. Butterthe pie plate. Place a baking tray in thecentre of the oven.

2Peel, core and slice the apples thinly. Meltthe butter.

3Brush a sheet of pastry with the butter andsprinkle with sugar. Lay it across the pie plate –it will overlap the sides. Butter another sheet,sprinkle with sugar and place it crosswise overthe first. Place a third sheet across the othertwo so that the dish is completely covered.

4Spread the mincemeat over the base and thenpile the apples on top, sprinkling with sugar.

5Butter and sugar the remaining three sheetsof pastry and cut each into triangles. Holdup the centre point of a triangle and let itfall into folds. Lay this on the tart with thepoint in the middle and the ends fanningout to the edge. Continue so that all theapple is covered.

6Brush with any remaining butter andsprinkle with sugar.

7Place on the baking tray in the oven andbake for approximately 15 minutes or untilgolden brown and crisp.

8Dust with icing sugar when serving.

New YearCroustade

Keep sheets of filo pastry covered with adamp cloth until you need to use them to

prevent drying out.

This is a good recipeto use up anymincemeat you stillhave. Teamed withapples in this filopastry open tart it isso easy to make. It’s areal treat when servedwarm with cream.

You will need a23cm/9in pie plate or a flan dish.

Ingredients350g (12oz) cooking apples75g (3oz) butter – melted50g (2oz) caster sugar6 sheets filo pastry2 level tablespoons caster sugar (forthe apples)411g jar of mincemeat icing sugar for dusting


Home Baking


Satsuma Cheesecake

IngredientsBase50g (2oz) butter50g (2oz) caster sugar110g (4oz) sweet biscuits – crushed finelyFilling225g (8oz) full fat cream cheese2 eggs110g (4oz) caster sugar3 satsumas – grated zest and juice150ml (5fl oz) double cream3 tablespoons cold water15g (½oz) powdered gelatineDecoration2 satsumas1 tablespoon sugar300ml (10fl oz) water

Method

1Base: Melt the butter, mix in the sugar andthe crushed biscuits. Press into the base ofthe tin. Chill.

2Soften the cream cheese, beat in the egg yolks,50g (2oz) of the caster sugar and the zest of thesatsumas. Beat the cream lightly and fold in.

3In a small pan sprinkle the gelatine on thewater and leave to swell, then melt it over avery gentle heat. Beat into the cheese mixturewith the juice of the satsumas.

4Chill until on the point of setting. Whisk theegg whites until soft peak, whisk in theremaining sugar and fold into the mixture.Spoon into the tin and chill 3 – 4 hours oruntil set.

5Decoration: Peel the satsumas and shredthinly. Dissolve the sugar in the water, addthe shredded zest and simmer for 5 minutes.Drain.

6Release the cheesecake from the tin, put ontoa serving plate.

7Sprinkle a border of shreds around theoutside edge and put a slice of satsuma in thecentre.

This could be decorated with whipped creaminstead of the satsuma strips.

You may have some satsumas left in the fruit bowl and this is an excellent way of using them up. They give a lovely fresh taste to this cheesecake.

You will need a 20cm/8in loose base sandwich cake tin.


73

Home Baking

IngredientsSweet pastry110g (4oz) butter110g (4oz) caster sugar2 egg yolks225g (8oz) plain flour½ teaspoon vanilla extractFilling75g (3oz) butter75g (3oz) caster sugar1 ½ eggs75g (3oz) ground almonds25g (1oz) plain flourFew drops almond essence350g (12oz) fresh cranberries50g (2oz) granulated sugar Icing110g (4oz) icing sugarfew cranberries (fresh or dried)

Method

1Heat the oven to Gas 5/190°C/375°FPut a baking tray in the oven.

2Pastry: Cream together the butterand sugar, beat in the egg yolks, foldin the flour and vanilla extract. Wrapand chill for at least 30 minutes thenroll out and line the tin.

3Prick the base and press in a piece offoil. Bake for 12 minutes, remove thefoil and continue baking for a furtherfive minutes then remove from theoven. Leave the baking tray in the oven.

4Filling: Cream together the butterand sugar then beat in the eggs. Foldin the ground almonds, flour andalmond essence.

5Reserve a few cranberries fordecoration then coarsely chop theremainder, mixing with the granulatedsugar. Spread over the pastry andspoon the frangipan on top.

6Bake on the baking tray for 15minutes then lower the heat to Gas 4/180C/350F and continuebaking for a further 12 minutes oruntil it is firm in the centre. Leave tocool a little.

7 Icing: Mix the icing sugar with justenough water for it to coat the backof the spoon then spread it over thecake. Place the reserved cranberrieson the top.

8Note: If fresh cranberries are notavailable use 100g dried ones andmix them with two tablespoonsmincemeat.

Cranberry Frangipan Tart

Fresh cranberries are onlyavailable at this time of yearso we should make the most

of them. Their tartnesscomplements the sweetnessof the frangipan and the

sweet pastry.

When fresh cranberries arenot obtainable use driedones instead, mixed with asmall amount of mincemeat.

You will need a tart tin orflan dish 20cm/8in diameter.

The tart will freeze well before icing.When defrosted warm it for a fewminutes in the oven and then ice it.


Food Facts

The Favourite Flavouring

ValerieHedgethorne


It’s difficult to imagine our cakes and pastries without the flavour ofvanilla. It is almost essential in some of our baking, said by some to be the

most popular flavouring in the world.

Its basic uses are to flavour milk or sugar syrups infruit or pudding dishes and cakes.

Real vanilla comes from the pods (sometimes calledbeans) of a climbing orchid, (vanilla planifolia),which is native to tropical American forests,although now grown mainly in Madagascar andIndonesia. It is the only edible fruit-bearing orchid.

Each flower opens only one day a year and must bepollinated by hand to produce a pod 15cm/6in long,which when dried are black and shiny.

The pods are picked unripe when they are yellowwith no vanilla taste. Flavour develops through theactivity of enzymes when the pods are tightly packedand allowed to sweat in boxes. Vanillin is released bythis curing, which takes about five months withperiods of drying them in blankets or on grass mats.It is very labour intensive which makes it the secondmost expensive flavouring in the world after saffron.About 5lbs of harvested pods produce only 1lb ofcured pods.

When ripe they acquire a white frosting of stronglyaromatic vanilla crystals.

Vanilla was originally used by the Aztecs as aflavouring for chocolate. Cortez took the pods toEurope where the flavour quickly became verypopular.

A physician of King Philip of Spain described theuse of vanilla pods and believed that vanilla wasuseful in treating various ailments, as a brain tonicand as an antidote to poisonous bites.

Even Elizabeth I of England, when she was old,would only eat food and drink prepared with vanilla.

Good vanilla pods are very expensive but they do lasta long time. A piece of pod about 5cm/2in long canbe used several times in milk if rinsed after each use.

There are various ways of buying vanillaVanilla extractThe best extract is made by extracting the flavourfrom first class vanilla pods in an alcohol and watersolution with 35% alcohol, 3% vanilla bean extractsand sugar. The best quality ones have a richperfumed smell and a low sugar content.

Vanilla bean pasteThis contains vanilla pod seeds which will show inrecipes such as custards and creams. 1 tablespoon Pure Vanilla Bean Paste equals 1tablespoon vanilla extract.

Vanilla sugarIn some countries this is sold in packets. It is easy toprepare at home. Fill a large glass jar with castersugar. Break a pod into three pieces and stick theseinto the sugar. Close the lid tightly and leave forseveral weeks before using. As the sugar is used it canbe replenished until the pod loses its flavour.

Using the podsTo use the seeds split the pod lengthwise and scrapeout the seeds with a knife. They do give a strongflavour. The pod can then be used to flavour milk or sugar.

Vanilla essenceThis can come from synthetic vanillin made fromeugenol. Vanillin is a white powder which givesvanilla its flavour. Its chemical formula is C8H8O3.Being much cheaper it is used in ice creams, cakes,chocolate and drinks etc. It is inferior to natural vanillaand does not give the pure, true flavour of real vanilla.

Buying vanillaTry to use extract, not essence when possible.Choose pods coated with white crystals as thisindicates freshness.

Here is a recipe whichyou might like.

VANILLA SHORTBREADS

The vanilla flavour comes throughwell in these biscuits. Use extract,not essence, to ensure the best taste.

You will need two baking trays anda round fluted cutter 5cm/2indiameter.

INGREDIENTS

225g (8oz) plain flourpinch of salt150g (5oz) butter125g (4½oz) caster sugar1 teaspoon vanilla extract

METHOD

1Grease the baking trays. Heatthe oven to Gas 4/180°C/350°F.

2Rub the butter into the flourand salt. Stir in the sugar andvanilla extract.

3Bring together with your handto make a firm dough.

4Roll out to the thickness of2.5cm/1in and cut out therounds. Place them on thebaking trays and bake for 15 – 20 minutes or until theyare a light golden colour.

5Transfer to a cooling rack anddust with caster sugar.

6Store in an airtight container.

FF Jan_074_CakeJanuary2014 14/11/2013 16:31 Page 74

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Pg 75_Pg 77 13/11/2013 14:27 Page 1



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Enjoy a one day cake/cup cake decorating orbeginners modelling in the Cotswolds from just£49.95 (includes lunch and refreshments).

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Full range of equipment available in ourshop/tearooms

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Pg 76_Pg 77 12/11/2013 14:23 Page 1

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