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LOVE
DELICIOUS DESIGNS
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15
STEP-BY-STEPS
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TO EXPERT
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Cute Cupid
EASY CHARACTER
MODELLING...
YOU CAN-CAN MAKE

THIS MOULIN ROUGE!
WE SHOW YOU HOW EAT ME...
IRRESISTIBLE
CHOCOLATE DRIP CAKE
Tempting
techniques LOVE IS...
to tr y... ROCKY ROAD FROM
• ROMANTIC ROYAL ICING CHOCCYWOCCYDOODAH
RECIPE INSIDE
• BEAUTIFUL BRIDAL
FLOWERS
02
• HAND PIPE A LOVESONG
• ADD DRAMA WITH A 9 772397 739016 >
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Craft Company - Christmas Lines.indd 1 23/12/2016 11:39:35
19/12/2016 12:14
Welcome to LEAD THE CAKE
TRENDS AND ENJOY
DELICIOUSLY FRESH
February
TUTORIALS BEFORE
EVERYONE ELSE,
SUBSCRIBE
ON PAGE 42
Dear reader
Welcome to February, a fabulous month for
creating indulgent edible beauty. Love is…cake!
We have some serious showstoppers for you
to recreate this month, from Danielle Gotheridge’s
cover cake, Moulin Rouge on page 12 to
Charlotte White’s hand piped ‘Love Song’,
dedicated to her darling husband and with hand
piping this many tiers, she certainly is dedicated
to perfecting the technique! See page34 Please do send me your
For a little valentine fun ideal for beginners and cake pictures, problems
and tutorial requests,
children to make, we have Love Bugs from
hearing from you is the
Carol Deacon on page 28, Kevin, the super sweet icing on the cake!
cupid from Mama Rhu on page 24 and for total
chocolate indulgence we have a ravishing raspberry
drip cake from Natalie Porter on page 38
For a wedding cake to wow, try adding a little Shakespearian inspiration.
Shall we compare this cake to a summer’s day? With Jacqui Kelly’s amazing
Romeo and Juliet cake on page 48 If you don’t want to make the whole
design, take your pick of Jacqui’s techniques: the roses alone would look
amazing on cupcakes and pops!
Continue to develop your piping with Ceri Griffiths ‘Royal Icing for
Beginners’ series on page 44 and your historical cake education with
Christine Flinn’s, cake classroom on page 75
We love to keep up with shows and exhibitions and we know
you do too! So put the kettle on and enjoy pouring over
the incredible designs in our annual update from Queen
of cake, Kerry Vincent and the Oklahoma State Sugar
Art Show on page 66 and be inspired by the adorable
edible characters starring in The Sugar Chronicles
Beatrix Potter collaboration on page 57
If cake is the food of love, bake on! Just follow the

step-by-step…
Leeanne Cooper
Editor
E: editor@cake-craft.com
T: 01778 392427
Anglo American Media Ltd, publishers of

Cake Decoration & Sugarcraft Magazine,
CMYK / .ai CMYK / .ai CMYK / .ai
Cake Craft Guides: Party Cakes, Wedding

Cakes & Sugar Flowers.
Join us Follow us Let us inspire InstaCake

www.facebook.com/ @CakeDecMag www.pinterest.com/cakedecmagazine
cakedecorationandsugarcraft cakedecorationmagazine
www.cakedecorationmagazine.co.uk February 2017 | 3
p03_Editors letter.indd 3 04/01/2017 14:34

47
54 06
COVER STAR!
INGREDIENTS February 2017
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Open for news and reviews, tips and trends Cake Competition ‘Mad for
and our superb monthly giveaways worth Metallics’ 2016
over £1000! Held in Tulsa, Oklahoma USA, this event
33 Double Happiness is a world leader and innovator, just like
Chinese cake its iconic founder and director, Kerry
Share the
LOVE
DELICIOUS DESIGNS
15
STEP-BY-STEPS
Use the double happiness mould by Katy
Sue Designs to create a stunning topper!
Vincent. Kerry tells us more…
75 Cake classroom: Ernest
FOR VALENTINES FROM BEGINNER
TO EXPERT Plus check out Market Place to be in with a Albert Cardnell
chance of winning this very mould! Christine Flinn brings us Part 7 in our
47 Get the look with Culpitt Cake Decorating History. This month she
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MODELLING...
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creating a storm in the cake decorating series so far…
THIS MOULIN ROUGE!
IRRESISTIBLE
CHOCOLATE DRIP CAKE
world – geode cakes. 76 Valentine’s Day shopping
Tempting
techniques LOVE IS... 57 A sweet collaboration of We take a look at some of the latest
to tr y...
Beatrix Potter
ROCKY ROAD FROM
• ROMANTIC ROYAL ICING
CHOCCYWOCCYDOODAH
RECIPE INSIDE products on the market right now,
FLOWERS
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02
>
Louise Haythornthwaite tells her story all inspired by love.
80 Choccywoccydoodah:
of creating The Sugar Chronicles at this
Rocky road
p01_FEB17_COVER.indd 1 04/01/2017 16:14
year’s Cake & Bake Show.

63 Slice of social This is as easy or as hard as you’d like to
12 Cover Star! Come join the conversation on social make it – a chocolatey indulgence!
If you are a fan of Baz Luhrmann’s media, as we talk all things cake! 81 Next month
musical Moulin Rouge be sure to check 64 My heart still belongs to… A sneak peek into our March issue…
out this showstopper worthy of an
Mr Chanterelle 82 Last crumbs
Oscar! No mould or stencils required
Rhianydd Webb tells us all about her We chat to online cake class pioneer,
and ideal for all skill levels.
award winning and unforgettable creation Paul Bradford, about the cake business…
at Cake International last spring.
4 | February 2017 www.cakedecorationmagazine.co.uk
p04-05_Contents.indd 4 04/01/2017 16:20

28
38
34
Exclusive Tutorials 44 An introduction to cushion
18 Venetian Valentine lattice piping
Celebrate Saint Valentine in a Venetian Take your decorating skills to a higher level
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p01_FEB17_COVER.indd 1 04/01/2017 16:14
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p42-43_FEB17_Subs_DPS NEW.indd 43 04/01/2017 16:17
Rich, indulgent chocolate cake with striking

raspberry embellishment – a wonderful THANKS GO TO:
treat for your Valentine. Danielle Gotheridge, Veronica Seta, Rhu Strand, Carol Deacon, Ulla Netzband, Charlotte White, Natalie Porter,
Ceri Griffiths, Jacqui Kelly, Gita Hacham, Kerry Vincent, Karen Keaney, Rhianydd Webb, Christine Flinn,
Louise Haythornthwaite, Choccywoccydoodah and Paul Bradford.
p04-05_Contents.indd 5 04/01/2017 16:20

Market place
Market Place
Open for ideas, giveaways, competitions, product news, inspiration and more…
Win a Royal Icing masterclass!

Award winning cake decorator Christine Flinn who is recognised as one of the world’s leading Royal
Icing tutors, is offering four lucky readers the opportunity to attend her foundation course on Royal
Icing. Christine has written two best-selling books, worked abroad and still
judges many shows in the UK.
On her foundation course, you will learn all of the basics, including:
• How to make Royal Icing correctly and learn all of the golden rules!
• Pipe in a straight line
• Teardrop shapes WIN WIN WIN
• Writing inscriptions Value
• Graduating lines
£500!
Everything you need to get started! As there will be just four of you,
Christine can offer her expert help and advice, and work closely with you on a one-to-one basis.
The date for the course is Sunday 12th March 2017, 10am-4pm in Warrington, Cheshire. You need
to make your own way there and you must be available on this day as it is non transferrable.
Lunch will be included! You will also need to bring your own PME 1, 2 and 3 piping nozzles.
Find out more about Christine Flinn at www.christineflinn.co.uk
Lindy’s Cakes
It’s Choctastique! What better way to say ‘I love you’
The Choctastique Ganache Frame helps this Valentine’s than with a sweet
to create ganached ‘lids’ for the top and treat that has been decorated using
bottom of your cakes. The perspex lid will these Lindy Smith versatile word
act as a guide when ganaching the sides stencils. This set of four professional
of your cakes ensuring super sharp and quality cupcake sized culinary stencils
sleek edges on every cake. include the words ‘Live’, ‘Love’,
‘Laugh’ and ‘Life’. The font of each
Choose a ganache frame the same size word is different so you can
(or up to an inch larger) than the size of mix and match to create
the cake you wish to ganache. Ganache your own messages. These
lids can be made in advance and stored in are also ideal for special
between parchment paper in the fridge for birthday cupcakes or
super speedy future cake decorating. cookies to treat a special
The Choctastique Ganache Frame can friend. Use with royal icing,
also be used to achieve sharp edges on buttercream or edible coloured
sugarpaste covered cakes by using the dusts. Made in the UK, we have
central disk from the frame as a guide to twelve sets to giveaway!
smooth your sugarpaste against. www.lindyscakes.co.uk
We have ten of the 6in round Choctastique
Ganache Frames to giveaway!
www.thecakedecoratingcompany.co.uk WIN WIN WIN
IN Worth over
WIN WIN W £82!
Value
£7 0
Entering our giveaways for a chance to win is simple: Visit HOW TO

www.cakedecorationmagazine.co.uk to enter online from 22nd December.
Closing date for entries is 17th February 2017.
WIN
p06-08_MKT.indd 6 04/01/2017 14:33

Market place
WIN WIN WIN

Worth over
Rainbow Dust £84!
This month, win yourself a Valentines bundle from Rainbow Dust.
Rainbow Dust Colours are the specialists in colourful decorations and additives for
sugarcraft and baking. Their romantic collection, they’ve created exclusively for
Cake Decoration & Sugarcraft includes a pink or red version of each of their products.
Impress your sweetheart or create a romantic showstopper with this fantastic prize!
The prize includes: Pink Hearts Edible Confetti, Pink ProGel, Red metallic food paint,
Pearlescent Baby Pink metallic food paint, Rose Colour Flo, Dusky Pink Food Art Pen,
Pearlescent Cerise Click-Twist Brush, Pastel Pink edible glitter, Gold edible glitter,
Starlight Pink Sky Edible Silk lustre dust, Rose Plain & Simple matt dusting powder,
Ruby Plain & Simple matt dusting powder, Pink Colour Melts, Red Colour Melts and
Rose Sugar Sprinkles.
PLUS we have ten bonus bags of Pink Hearts Edible Confetti to give to runners up.
What are you waiting for?! www.rainbowdust.co.uk
p06-08_MKT.indd 7 04/01/2017 14:33

SEE PAGE 33
FOR A TUTORIAL
US ING THIS
Piping bag at the ready… Katy Sue MOULD
Renshaw Royal Icing is packed in a handy resealable tub, Designs
ideal for adding the extra wow to all your cakes, and always Create stunning plaques
ready when you are. Perfect for piping, covering, run outs, and decorations for your
and fine detail work, it can also be easily coloured using gels cakes using Katy Sue
or paste colours. You can use straight from the pot, simply Designs Double Happiness
open, stir and you are ready to go. Renshaw Royal Icing plaque silicone mould.
can be easily adapted for different techniques. For thinner This mould includes
consistencies simply add water or the Chinese symbol
glycerine. If a firmer texture is required that represents love,
WIN
WIN WIN
then adding small amounts of icing happiness and good luck.
sugar should help achieve the desired
ve r The popular symbol is
result. We have ten tubs to giveaway! Worth o displayed at weddings
www.renshawbaking.com £ 24 ! on the invitations, the
cake, table decorations and even wrapping
paper. Also included in the mould is
a Chinese Dragon and Phoenix which
Scrumptious together are the symbol of everlasting love
Scrumptious is a family business set up and them being together is the ultimate
in 2010. They have a range of over 200 symbol of marital happiness, making this
products available for retail and wholesale mould the perfect Valentine’s Day symbol.
online and through department stores.
Moulds can be used with sugarpaste,
Over the years, they had collected a flower paste, modelling paste, marzipan,
fantastic selection of sugar and chocolate chocolate, candy, boiled sugar, cold
sprinkles which we sell to home porcelain and salt dough. All of their
bakers right through to large bakeries. moulds are made in our factory here in UK
Sprinkletti is their latest brand, a mixture and are made with FDA compliant food
of edible sprinkles and confetti. grade silicone.
They now have eight different Sprinkletti’s
in their range with more planned for the View more products at
New Year. With Christmas now behind us www.katysuedesigns.com
IN
WIN WIN W
it is the turn of Valentino Sprinkletti to
shine. Oodles of hearts and pink, white,
violet and red sprinkles to make the Value
perfect romantic cakes! £100!
We have ten bags of Valentino Sprinkletti
to giveaway! www.scrumptious.uk.net
WIN WIN WIN

Value
£39!
FMM
Valentine’s Day would not be complete without a
heart or a rose! That’s why we’ve teamed up with
FMM to give you a chance to win a set of their Heart
Cutters and the Easiest Rose Ever cutter.
Their fabulous Heart Cutters set contains four
different sizes of hearts, ideal for Valentine’s Day
cakes and birthdays, engagements, weddings or
anniversary cakes. Use the Easiest Rose Ever cutter
to create pretty roses that can be used on cakes and
cupcakes to give a romantic and sophisticated finish.
Four sizes of roses can be made from this one cutter,
from a bud all the way through to a blooming 70mm
rose. The technique for each of these sizes is exactly
the same. Not only is this cutter great for beginners
as it is so easy and simple to use, it is a real time
WIN
WIN WIN
saving tool for professional cake decorators! We have
ver
Worth o
ten sets of each to giveaway to ten readers!
www.fmmsugarcraft.com
£ 1 34 !
p06-08_MKT.indd 8 04/01/2017 14:34

p09.indd 1 23/12/2016 11:33:56
We’ve been busy baking up something NEW !
We are proud to present the New Renshaw Academy
A World Class Centre of Excellence dedicated to teaching the art of sugarcraft

with products from Renshaw and Rainbow Dust Colours.
A dedicated teaching facility where we aim to inspire creativity to the

highest level, from beginner right through to advanced. A range of classes will
be available, led by top UK and International Cake Artists.
Based in Liverpool, close to motorway and mainline trains we are so easy to

reach. Why not make a weekend of it as we have close links with a brand new
4 star hotel on the Liverpool waterfront.
Classes are constantly being developed – see website for full details.
JOIN THE CONVERSATION
renshawacademy.com
p10_11_CCDFeb17.indd 10 23/12/2016 11:45:23

JANUARY
Saturday 21st
Marion Frost from Patchwork Cutters - Introduction to Modelling
FEBRUARY
Thurs / Fri 2nd and 3rd
Zoe from Zoe’s Fancy Cakes –Tiered celebration cake with
iconic martini glass character topper
Thursday 23rd
Zoe from Zoe’s Fancy Cakes – Hand painted cakes and
flower making class – Sweet pea design
Friday 24th
Zoe from Zoe’s Fancy Cakes – Hand painted cakes and flower
making class – Rose design
MARCH
Thursday 23rd
Zoe from Zoe’s Fancy Cakes – Easter Bunnies cakes and bakes
Friday 24th
Zoe from Zoe’s Fancy Cakes – Easter Bunnies cakes and bakes
APRIL • MAY • JUNE

Courses include ones led by Rhianydd Webb of Dragons and Daffodils
Cakes. More courses being developed so check web pages for details.
Keep up to date by signing up to our e-newsletter.
p10_11_CCDFeb17.indd 11 23/12/2016 11:45:30

Sensational seasonal
Moulin Rouge
Fans of Baz Luhrmann’s beautiful musical will love this incredible design,
worthy of an Oscar! This cake contains five of Danielle’s signature techniques:
edible painting, lettering, frill technique, wrap technique and fondant flowers.
No moulds or stencils are required, making this ideal for all skill levels -
just follow the step by steps. Danielle Gotheridge
You will need

Edibles:
• icing sugar for dusting surface
• 1kg of black roll out icing
• 1.5kg of deep pink roll out icing
• 400g of white strong icing or flower paste
(Danielle Gotheridge)
• 200g of black strong icing or flower paste
(Danielle Gotheridge)
• edible tints: red, black, gold
(optional: any other colours for the arch) FOR THE SAILS:
• vodka or dipping solution 1 Roll a big pinch of strong black icing to 1mm in thickness and cut into a sail shape with a craft
• edible glue knife roughly 10cm in length. Repeat three further times to create four sails in total (you may use
• glitter dusts: red and black (Rainbow Dust) the first sail as a template for the following three).
Equipment:
• non-stick rolling pin
• turntable
• plastic spatula
• craft knife
• size 1 paintbrush
• wooden or bamboo stick
• paint palette
• A4 plastic wallet or sheet of cellophane
• heart cutters
• 25, 20, 15, 12.5, 10cm (10, 8, 6, 5 and 4in)
circular cake tiers stacked FOR THE FRILLS:
• 35.5cm (14in) drum/cake board 2 Using the remaining strong black icing, take a large pea-sized amount at a time for each frill.
• 2m of black satin ribbon 15mm wide to dress Knead with your fingertips until pliable and create a small bridge shape then lay flat on surface.
board and tiers Using your rolling pin, roll horizontally leaving a small ridge along the base and then roll the widest
• string of plastic pearls to dress base of tiers part of the bridge vertically to create a thin large bridge shape. Using the end of your paintbrush,
next to ribbon (optional) roll along the edge to create a frilled appearance. Stand the frill to dry and repeat until all the
remaining strong black icing has been used.
FOR THE ELEPHANT:

3 Using a large pinch of the strong white icing,
roll until 1mm thick and cut out the elephant
shape with a sharp craft knife (this can be any
elephant shape and you can find images to
print off as templates from the internet if not
confident doing freehand). Leave to dry.
For the lettering technique you need to roll
the strong icing to at least 5mm in thickness
and cut with the craft knife to your chosen font.
You can use the first letter as a measuring tool
for consecutive letters. Confident strong cuts
with the knife will give you straight edges. If
you are not happy with your letter just roll it up
and do it again - its only icing!
Using the sharp point of the craft knife,
tidy up any uneven edges then use your fingers
(the best tool you have) to smooth any rough
edges and pinch any points. My strong icing
dries so fast, you can decorate with it straight
away if you wish.
p12-16_Moulin Rouge.indd 12 04/01/2017 14:34

“When I design a cake, I first make a

list of everything associated to that
theme or the event. This Valentine’s
day has to be ‘The Greatest Love
Story Ever Told’, Moulin Rouge,
directed by my idol, Baz Lurhmann.
The vibrant film set in the bohemian
world of the Moulin Rouge Paris,
gives us luscious reds and golds
to play with, along with the black
netting of the can-can dancers on
the stage. The iconic windmill of the
Moulin Rouge is as important on the
cake as the red theatre curtains and
heart archway framing the romantic
couple who are truly in love. The fun
part in designing cakes is deciding
where all these aspects will be placed
on the cake and choosing which of
my six signature techniques I’ll pick
to represent each. ‘Truth, Beauty,
Freedom and Love’ is not only the
basis of the fabulous Moulin Rouge
film, but also the tattoo I have on my
arm after my love for this beautiful
bohemian production.
When designing the Moulin Rouge
cake this motto had to be the
focus point of the design using my
‘lettering technique’. The fonts with
any design have to match the theme
of the cake so I begin by searching
for fonts of that era. If you are not
confident doing these free hand you
can print off to the required size,
cut out and use as a template.
Once I finish designing a cake I
always note down my 1,2,3 system.
I write a number 1 next to all the
decorations which need to be
‘strong’ (thin in depth so need
to be made from a strong icing
or flower paste and will need a
longer drying time).
Then I put a number 2 next to
all the decorations which are
dense like hearts and roses.
I finally write a number 3
next to all the ‘covering’
decorations like painting, icing
and my ‘wrap technique’. This
is the order we begin with: step
number 1, strong decorations.”

FOR THE HEART ARCH: FOR THE SMALL HEARTS: FOR THE AMPERSAND (&):
4 With the remaining strong icing roll a long 5 With the small amount of trimmed-off icing, 6 Taking a large pinch of white icing, roll into
sausage and shape into a heart with an open roll out and cut out as many small heart shapes a sausage and form into an ‘&’ shape.
bottom. Gently roll your rolling pin over the top as possible but save a pinch of the strong white Pinch into style.
to make the arch flat. Trim into shape with your icing for the heart scroll for Step 7. Cover them
craft knife and leave to dry. in edible glue and red glitter.
FOR THE HEART AND SCROLL:

7 Taking a fist size ball of the red icing, knead and form into a large teardrop shape. Place the icing flat on the surface and insert the plastic spatula
into the wide end of the teardrop about 1in and rock side to side to create the 3D shape. Insert the wooden stick into the pointed end of the heart,
about 2in deep. Using the small amount of strong white icing remaining, roll into a thin sausage and roll flat with rolling pin until 1mm in thickness
and cut two parallel lines, 1cm apart and tail the ends to create the scroll. Glue a streak horizontally across the heart and apply the scroll. Move the
heart to one side and leave to dry.
FOR THE ROSES:

8 Open your A4 plastic wallet or piece of cellophane and place vertically on the surface in front of you. Take six pinches of red fondant icing,
roll into small teardrop shapes and place on the side of plastic furthest away from you, with all the points facing you. Fold the plastic over and press
each teardrop with your index finger to create a petal shape. Open the plastic and pick up the smallest petal. Roll to create the centre of your rose.
Apply each petal, smallest to largest by measuring to the centre one then pulling and wrapping it round. Continue until all the red icing is used up.
A visual tutorial is available on my YouTube channel: youneedcaketips.
BASE DECORATIONS.
9 To ice the tiers, ice and stack all tiers thinly with pink roll out icing except for the base tier which
should be iced black at least 1cm in thickness. Ice the cake board with the pink and I have used the
heart cutter to imprint a pattern around the board with gold balls to decorate. You may decorate
how you wish.

FOR THE WRAP TECHNIQUE:
10 Knead a fist sized ball of red icing into an ellipse shape and place on a surface dusted with icing sugar. Roll the width of the icing to roughly one third
wider than the height of your cake tier, then roll horizontally until roughly 5mm in thickness. Using your plastic spatula, trim off the edges to create the
shape of a rag of material. Lift the edges and gently tuck under the icing to create creases to give the appearance of fabric. Starting at the top, apply
edible glue to the iced surface where you want the wrap to go. Lifting the wrap with your fingertips facing towards you, place on the glued area and fold
the ends quickly with your fingers and thumb for a natural flowing appearance. Using a slightly larger amount of icing each time, work your way down
the cake and place where indicted on the design. On the second tier, have two pieces of wrap meet in the middle to create your red curtain effect. This is
where our heart arch will be positioned. To create smaller pieces of wrap for decoration on the base and top of the tier, roll and gently fold, then trim off
the bottom to make a flat edge to stand. These small wraps are added to assist holding decorations in place, so add where needed.
EDIBLE PAINTING:
11 Place the edible tints in the palette keeping
the colours separate. Starting with the black add
dipping solution or vodka and mix with your
paintbrush. On the third tier paint silhouettes of
the windmill base and a few other famous Paris
buildings of your choice. Then paint the silhouette
of the couple underneath the red curtains (images
are easily accessible on the Internet). If the tints
become thick, add more vodka or solution.
Paint the word ‘Freedom’ on the elephant and
paint the background black. This will make any
pattern you add on the elephant pop out and look
bohemian. Paint any pattern you wish around the
word 'Freedom' as long as you fill the space. Finally
paint the word ‘Truth’ on the scroll of the heart
and any pattern you wish on the letters. Mixing
the red and gold in the palette, finish painting the
letters. I have used a ‘ringmaster’ jacket pattern
on the word 'love', but you could paint simple love
hearts, a swirly pattern or all one colour as I have
on the word ‘beauty’. Using any remaining colours,
paint a pattern on the arch. I have also glued on a
few gold balls I had left lying around.

ADD GLITTER:
12 Laying all the black frills down on a piece of paper, spray some PME edible glaze lightly over the surface then immediately sprinkle over the black
glitter and leave a few minutes to dry. In a plastic bag, pour in some red glitter. Lightly spray a few of the roses with the edible glaze, place in the
bag and gently shake the bag to cover the roses one at a time. Remove and leave for a few minutes to dry. Dab a little glitter on the imprinted cake
board to make the heart pattern sparkle.
TO FINISH:
13 Holding the heart by the stick, place vertically in the top of the cake. Holding the letters one at a time, place a little edible glue on the back and
slowly sink into the wrap until fixed in place. The wrap acts like thirst pockets and sucks all your decorations to the cake without extra supports.
With this in mind, glue into position your ‘&’, elephant, heart arch and roses. Applying the frills to the cake you need to apply some edible glue to
the thick ridge of the frill and slowly sink a few millimetres into the black iced tier horizontally. Place them in staggered rows. The 'love' letters should
have edible glue placed underneath and at the back where each letter will touch the icing decoration behind. Holding the base of each letter,
push down into the iced board. You may add roses behind each letter for extra support if you wish. Have fun gluing the small hearts randomly over
the cake to add that extra sparkle to the cake. CDS
ALTERNATIVE FINISHES:
Why not practice individual techniques or add
coordinating cupcakes for guests by making
individual roses, glitter hearts, letters and hand
painted swags to top cakes and cake pops…?
I hope you enjoy my Moulin Rouge cake

design and if you would like some
inspirational ideas how to decorate
your letters or paint your cake,
please visit my Facebook page
‘Danielle Gotheridge’, Instagram
‘Danielle Gotheridge’ or Twitter
@DaniGotheridge. Thank you and
Happy Valentines Day!

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SugarSoft Roses - Purple.indd

p02_CCDFeb17.indd 1 1 19/12/2016
23/12/2016 09:50
11:38:14
Wedding cake
Venetian Valentine
I wanted to celebrate Saint Valentine in a Venetian style. Venice, the cradle of
romanticism with its elegant buildings facing the beautiful canals. Every element
of Venetian style speaks of love; it’s cherubs, stuccos, gold leaf, the celebration of
nature with its flowers and fruit, the light colours especially green,
its sumptuous details, inlays and baroque decorations. What better style
inspiration to make a cake a piece of art? Veronica Seta
You will need

Edibles:
• 1 x round chocolate cake 25x10cm tall
• 700g chocolate cream
• 100g chocolate drops
• 500g buttercream
• 4kg white fondant paste
• royal icing
• airbrush colours: white, green, yellow
(Cassie Brown's Cake Craft)
• dusting colours: aubergine, white, foliage green,
forest green, ruby, burgundy, yellow autumn
(Sugarflair)
• 500g modelling paste
• 500g gum paste 1 Roll out white fondant and cover the 35 and 2 Position the filled chocolate cake on the
• gold sugar for sugar lace
40cm boards. Mix some drops of white and green round 25cm board and cover it with rolled out
• glaze
in the airbrush and colour them light green. white fondant.
• edible glue
• gold spray colour
• printed sugar sheet
Equipment:
• 1 x round dummy 20x30cm
• 1 x round board 25cm
• 1 x styrofoam egg
• CelPad
• airbrush
• hydrangea veiner 3 Prepare the sugar lace. Mix 100g sugar for lace 4 Position the 40cm board on the chocolate
(Roberta Serafini Sugar Flowers) with 80g of water. Spread it on a lace mat with a cake and fix it with a little royal icing. Roll out
• rose petal and leaf veiner confectioners' spreader lengthwise, crosswise and white fondant and cover the 20cm dummy.
(Roberta Serafini Sugar Flowers) diagonally. Remove the sugar excess and let it dry Airbrush it light green.
• rose petal cutter set (Decora) for at least ten hours. Peel the sugar from the mat
• rose leaf cutter (FMM) very gently to avoid it breaking.
• columbine leaf veiner
(Roberta Serafini Sugar Flowers)
• pine cone mould
(Roberta Serafini Sugar Flowers)
• paint brushes
• Dresden tool
• ball tool
• cutter tool
• rolling pin
• non-slip mat
• 20, 28, 26, 24 gauge floral wires (Culpitt)
• pale green and white floral tape
• tinfoil
• lace mats (Chrystal Candy UK)
• moulds (Moulds World, I Cake, Karen Baking) 5 Cut out the printed sugar sheet. 6 Press a small amount of white modelling
• paper wire paste in the leaves mould. Cut away the excess
• picks (PME) paste, smooth it and keep it in the freezer for a
• flower cutter few minutes. When dry, spray the leaves gold.
• rose calyx cutter (Decora)
p18-22_Veronica Setta.indd 18 04/01/2017 14:35

Wedding cake

7 Roll out a small amount of light green 8 Prepare several leaves of different shapes as 9 Make a sausage shape with white gum paste.
modelling paste and cut a 10x2cm strip. Fold it in step 6. Roll over the paste with a small rolling pin and on
to shape a ribbon. Stick with a little edible glue, a a Celboard. Insert a moistened 28 gauge floral
very small strip at the centre of the ribbon. wire. Make a hook on a 28 gauge floral wire,
Cut one more strip for the ribbon's tails. Prepare moisten it and insert it in a small ball of gum
two ribbons. paste. With the cutting tool, impress the small
ball to get the centre of the hydrangea flower.
10 Place and press the paste in the hydrangea 11 Put the petal on a CelPad and roll its edges 12 Make a sausage shape with white gum paste.
petal veiner and cut out the paste excess. with the ball tool. Prepare twenty-four petals for Roll over the paste with a small rolling pin and on
the six hydrangea flowers and six centres as in a Celboard. Cut the hydrangea leaves following
step 9. the shape of the veiner. Insert a moistened 26
gauge floral wire. Put the leaves on a CelPad and
roll their edges with the ball tool. Place the leaves
in the veiner and press. Prepare five leaves.
13 Press a small amount of white modelling 14 Roll out a small amount of white gum 15 Cut off the paste excess. Put the leaves on
paste in the pine cone, make a hook on a 24 paste leaving a ridge at the centre. Insert a 26 a CelPad and roll their edges with the ball tool.
floral wire and insert into the pine cone. Keep in moistened floral wire in the ridge, place the Prepare fourteen leaves and when dry spray
the freezer for a few minutes. Prepare six pine paste in the columbine leaves veiner and press them gold.
cones and colour them gold. it gently.
16 With a little edible glue, stick the print on the 17 Dust the hydrangea petals mixing foliage 18 Place the flowers on the right and left of the
front of the 20cm dummy and place the leaves green and yellow autumn and around the edges frame using flower picks. With a bit of edible
prepared in step 7 all around it. mixing white and burgundy. Mix foliage green glue, stick the ribbons prepared in step 8 on the
and burgundy and dust the centre. Assemble four top and at the bottom of the frame. Stick the
petals around the centre and fix them with pale leaves at the top of it as prepared in step 8.
green floral tape. Dust the floral tape with foliage
green. Airbrush the hydrangea leaves mixing
yellow and green and when dried, dust their
edges with burgundy. Spray with some glaze.

19 Stick the lace prepared in step 3 around the 20 Cover a 20 gauge floral wire with white 21 Proceed as in step 20 for one more branch
filled cake. floral tape. Assemble seven leaves and three and place it on the right of the filled cake.
pine cones on it fixing them with white floral
tape. Colour the tape gold with a small paint
brush. Place the branch at the base and on the
left of the 20cm dummy.
22 Roll out some white fondant and cover the 23 Cover the styrofoam egg with white 24 As in step 3, prepare four lace leaves.
15cm and 10cm dummies. modelling paste and smooth.
25 Press a small amount of white modelling 26 With a little bit of edible glue, stick the 27 Stick four golden leaves as prepared in step
paste in the beads chain mould. Cut off the beads chain around the 15cm dummy. 8 around the 10cm dummy. Stick the golden lace
excess paste and keep the mould in the freezer leaves made in step 24 on the egg.
for some minutes.
28 Insert a 26 gauge floral wire in a small 29 Colour a small amount of gum paste ruby. 30 Spread a bit of edible glue on the bud, insert
styrofoam bud. Twist it at its base. With a flower cutter, cut a flower and on a it through the centre of the flower and stick the
Celpad, thin its edges with a ball tool. petals around the bud.

31 Roll out a small amount of gum paste very 32 Spread a little bit of edible glue on the 33 Choose size 3 from the rose cutter set and
thin, choose the second size cutter of the rose petals and stick them around the bud. cut three more petals. Stick the petals around the
petal cutter set and cut three petals. Thin their previous ones as prepared in step 31.
edges on a Celpad using a ball tool.
34 Make a sausage shape with light ruby 35 Assemble the five petals around the bud and 36 Roll out a small amount of light green
coloured gum paste. Roll over the paste with fix them with pale green floral tape. Prepare six coloured gum paste very thin. Cut the calyx.
a small rolling pin and on a Celboard. Cut small roses and dust their edges burgundy with a With a small pair of scissors cut the edges of the
five rose petals with the size 3 cutter. Insert a flat paint brush. calyx and thin them with a ball tool on a Celpad.
moistened 26 gauge floral wire in them. Put Dust the calyx with foliage green mixed with
the petals on a CelPad and roll their edges with yellow autumn. Spread a very small amount of
the ball tool then press the petals in the rose edible glue at its centre, insert the rose through it
veiner. Let them dry in plastic spoons to form and stick it to the rose base.
their shape.
37 Proceed as in step 12, this time using a 38 Airbrush the rose leaves mixing yellow and 38 Airbrush the rose leaves mixing yellow and
rose leaf veiner. Prepare fourteen leaves. green and when dried, dust their edges with a bit green and when dried, dust their edges with a bit
of burgundy. Spray with some glaze. of burgundy. Spray with some glaze. CDS

Forget flowers, say it with cake
Celebrating Cake for Generations

See renshawbaking.com for a great range
of Valentines Day ideas for decorating
cakes, cupcakes and biscuits
Join the conversation
p23_CCDFeb17.indd 1 23/12/2016 11:41:21

Modelling masterclass for beginners
Kevin the Cupid

Kevin is sitting pretty with a red heart on his cloud, just for you. Using a
polystyrene heart for internal support, he is a fairly simple character to make,
so this an ideal project to develop your modelling confidence.
Perfect for the love of your life.
Rhu Strand
You will need

Edibles:
• 15cm (6in) dummy cake or real cake and
cake-pop mixture
• 120g Rhu's Modelling Mud
(see recipe or video - http://goo.gl/vUpgQg)
• white sugarpaste to cover cake plus extra if
using a dummy cake
• 200g red sugarpaste with CMC added
• a small amount of light brown/blonde
for the hair
• colour dust: dark pink for the face
• metallic paint: blue for eyes and red for lips 1 If you are covering a dummy cake, roll surplus
• food colour: black for eyes
paste into balls and place all over the cake
before placing onto a cake drum and covering
• edible glue
entirely. If you are using cake, use cake-pop mix
to make the cloud shape. 2 Carefully insert a skewer through the heart.
Equipment:
• 9cm (3½in) polystyrene heart
• bamboo skewers
• 20cm (8in) cake drum
• scalpel
• Dresden tool
• boning tool
• ball tool
• scriber tool or similar pointed tool (FMM)
• piping nozzles with round openings or small
circle cutters
• ruler
• eggshell foam
• paint brushes 3 Push the skewer fully into the cake and move 4 Roll the red paste and fold over the heart from
• circle cutter 5cm (2in) the heart to meet the cake. the top and over the skewer. Trim around the edge
to remove the excess and smooth the edges.
RHU’S MODELLING MUD RECIPE

Modelling chocolate element:
• 500g white chocolate
• 120g corn syrup
Melt the white chocolate gently to melt it thoroughly, do not overheat.

Warm syrup slightly to a similar temperature.
Fold syrup into the chocolate, being careful to not overwork.
Sugarpaste – ready made with ¼ teaspoon CMC per 500g of paste, either use ready coloured
paste or colour your own preferred brand. You may find you need to add a bit more colour as
you will be adding the chocolate.
Modelling mud
Whilst the modelling chocolate is still soft, but cooled slightly, mix into the sugarpaste in equal
quantities. Wrap and leave overnight before working with the mud.
5 Place the heart back into the cake.
p24-27_Rhu Strand.indd 24 04/01/2017 14:36

Modelling masterclass for beginners
Top Tip
If the modelling
mud is soft, place
the foam onto a
freezer pack to
keep cool.
p24-27_Rhu Strand.indd 25 04/01/2017 14:36

6 Trim the skewer to approximately 8cm (3in). 7 Cut a small heart from the red paste and 8 Roll 50g of flesh paste into a teardrop shape,
leave to dry. narrow at the neck end and twist the skewer
through the body starting at the neck end.
9 Remove the skewer and thread onto skewer 10 Roll two 10g pieces of flesh into 6cm 11 Smooth down the end of the leg to make
on the heart. Mark the bottom with the Dresden (21/4in) tapered sausages. Roll back and forth the foot.
tool and sweet dimples with a scriber tool. in the middle and towards the ends to make
dents for knees and ankles.
12 Pinch at the heel and smooth the sole of 13 Pinch, tease and bend the leg at the knee. 14 Trim the inner thigh at an angle on both
the foot. The dent will be towards the back. legs, make sure you have a left and right one.
15 Glue to the side of the body. Enhance the 16 Roll a small piece of flesh paste into a tiny 17 Glue to the feet.
knee by pressing underneath with a boning tool. thin sausage, cut into two and then cut five toes
in varying sizes and roll into balls.
18 Roll some white paste into a thin 18 x 3cm 19 Drape around the body. 20 Roll two 10g pieces of flesh into tapered
(7 x 1in) rectangle, fold in half and fold the 6cm (21/2in) sausages. Taper down at the thinner
edges back. end to form the hand.
p24-27_Rhu Strand.indd 26 04/01/2017 14:37

21 Twist between your finger and thumb to 22 Mark in four fingers but not the thumb. 23 Glue the arms to the body.
make a wrist. Push in the end of each mark to define
the fingers.
24 Place the heart in the hands and glue. 25 Roll 35g of flesh paste into a ball, 26 Press in at the sides to make temples.
Roll a small teardrop shape in flesh and add to place in the palm of your hand and roll
the hands for thumbs. across the middle to form cheeks.
27 Use the Dresden tool like a spoon to make a 28 Use the FMM scriber tool to make a dent 29 Dust inside of the mouth and cheeks with
mouth and pull down slightly to open the mouth. from the nose to the mouth. pink dusting powder. Roll a very small flesh
ball for the nose. Cut two white and two black
circles with piping nozzles for eyes. Add a white
dot and tiny black eyelash to the eyes and a tiny
white speck for a tooth.
30 Roll two small balls in flesh paste for ears 31 Glue the side of the head where the ears 32 Cut two circles, one large and one small and
then push into the sides with a ball tool. are to go. Pick up and push in the ear with the cut into crescents.
ball tool.
Top Tip
Use a brush with a
small amount of glue
to pick up and place
tiny pieces of paste.
33 Glue to the hearts. 34 Roll and twist a few strands of light brown
or blond and glue to the forehead for hair. CDS
p24-27_Rhu Strand.indd 27 04/01/2017 14:37

Cute novelty
Love Bugs
These cute little bugs won't need to bite to capture your beloved's heart.
Before creating your bugs, pipe a generous buttercream swirl onto each cupcake
for an indulgent treat.
Carol Deacon
You will need
Edibles:
• 15g (½oz) red sugarpaste
• 30g (1oz) pink sugarpaste
• 5g (⅛oz) white sugarpaste
• black food colour or a black food colour pen
• 1 sheet edible wafer paper
• water for sticking the sugarpaste bits together
Equipment:
• small rolling pin
• small heart cutter
1 Thickly roll out about 15g (½oz) red 2 Roll about 10g (⅓oz) pink sugarpaste into a
sugarpaste and cut out a small thick heart. Place thick oval for the base of the body. Break about
• paintbrush
to one side to harden. a third off another 10g (⅓oz) pink sugarpaste
• scallop tool or drinking straw and create another two ovals and stick them on
• scissors top of the first.
3 Stick a small flat pink oval on top of the body 4 Stick two white sugarpaste ovals for the 5 Place the bug onto the cake and stand the
for the neck and make a 5g (⅛oz) pink oval for eyes onto the head. Press a curved smile into heart in front of the bug. Add two tiny pink
the head and bend it into a curve. the face with a scallop tool or the edge of a sugarpaste strings for the arms.
drinking straw and add two dots for the eyes.
6 Cut a heart out of wafer paper and stick

to the back of the bug with a small dot of
buttercream. CDS
p28-29_Carol Deacon.indd 28 04/01/2017 14:44

Cute novelty
p28-29_Carol Deacon.indd 29 04/01/2017 14:44

Fabulous florals
Clematis
Florida Sieboldii
A great discovery first brought to Europe in the mid 1880’s, this flower is especially
beautiful due to its central purple staminodes that remain after the flower’s petals
drop. Design to adorn a wedding cake knife to coordinate with bridal flowers for
beautiful attention to detail.
Ulla Netzband
You will need
Edibles:
• white flower paste (A Piece of Cake)
• paste colour: melon and Christmas green
(Sugarflair)
• petal dust: moss (Sugarflair), vine green
(Squires Kitchen)
• liquid colour: heather (Sugarflair)
• sugar glue or egg white 1 Form a small teardrop of white paste and 2 Using your scalpel make many little cuts. Mix
• isopropyl alcohol secure this firmly to a 24g hooked wire. heather liquid with a little alcohol and using a
• Fabilo spray (A Piece of Cake) or With your small ball tool make a little indent flat paintbrush paint the serrations.
confectioners’ varnish into the centre.
Equipment:
• clematis sieboldii petal cutter 595 (Tinkertec)
• clematis sieboldii flower veiners (Squires Kitchen)
• hydrangea veiners (Squires Kitchen)
• daisy cutters large and medium (FMM)
• simple leaf cutters 227 and 228 (Tinkertec)
• florist wires 24g, 26g, 28g, 33g white
• craft knife
• plain cutting wheel (PME)
• florist tape nile green 3 Cut out two medium daisies. Place them onto 4 Place one petal at a time behind the centre,
• small sharp scissors your soft mat and gently widen these a little. securing each with a little sugar glue or egg white.
• ball tool and a very small ball tool Paint the tips with the heather/alcohol mixture.
5 Colour some white paste with a little 6 Attach them, one at a time, behind the smaller 7 Add a tiny amount of melon paste to the white
heather liquid. Using the large daisy cutter, daisies with a little glue. Leave these more open. paste to achieve an off-white colour. Roll out a
cut out two rounds and again cut each petal little paste leaving a thicker ridge one third of
into three sections. the way up to take the wire. Hook a 26g wire and
insert this into the thicker vein and secure. Place
the sepal onto your veining mat. With your ball
tool thin the edges.
8 Vein six sepals in the sieboldii petal veiner. 9 Attach three inner sepals to the prepared 10 Attach the three outer petals in between
centre with third width tape. and behind the inner sepals.
p30-32_Ulla.indd 30 04/01/2017 14:44

Fabulous florals
Top Tip
Load the paintbrush
sideways thereby
the paint will only
reach the raised
serrations.
Top Tip
Try to have all three
petals pointed.
Achieve this by first
cutting nearest to the
left of the petal and
then onto the right.
p30-32_Ulla.indd 31 04/01/2017 14:44

11 Using a flat brush, dust the centre veins with FOR THE BUDS 13 With your plain cutting wheel, divide the
a little vine green on both sides and add a little 12 Tape a length of 24g wire and cut it into bud quite deeply into three portions.
vine green to the base of the sepals. three to four portions. Add a small hook to
each section. Take a small piece of off-white
paste and roll it into a teardrop then insert the
hooked wire, securing it firmly.
14 Using your cutting wheel, mark a double 15 Using a flat paintbrush, gently dust the FOR THE LEAVES
vein to the centre of each portion. centre veins and the base of the bud with a 16 Roll out some pale green paste and insert a
little vine green. 30g wire into it. Re-roll to thin the paste and cut
out one simple leaf with the number 27 cutter
and two smaller ones with the 28 cutter.
17 Vein the leaves in the hydrangea leaf veiner. 18 Tape each leaf quite a long way down with 19 Tape the three leaves together, the larger
quarter width tape. one at the tip then add in two smaller ones one
to each side.
Top Tip
Leave the leaf
stems fairly long
20 Dust the whole leaf stem with moss green 21 Glaze the leaves either spraying with Fabilo so that you can
on both sides. glaze or mix equal parts of alcohol and glaze
and brush it onto the leaves. CDS
twist them.
p30-32_Ulla.indd 32 04/01/2017 14:44

Advertorial: Made With Fondant & Love
Double Happiness
Chinese Cake
You will need
Edibles:
• cakes: one 12 x 20cm (5 x 8in) and one
12 x 15cm (5 x 6in) covered in white Top Tip
fondant
• 30cm (12in) round cake drum edged with Always dust each of
double-sided tape for ribbon the KSD moulds with
• red ribbon 1.3cm and 2.5cm (0.5 and 1in)
cornflour and shake
• royal icing: brown
• cornflour
out any excess
• fondant: white, red and autumn shades
• edible glue
• paint brush
• Tylose powder
• Rainbow Dust pens: burgundy, pink candy
• Rolkem Super Gold/alcohol
• Colour Splash tree trunk/latte/Sugarflair
Autumn Leaf
• Dresden tool
• cone tool
• tooth picks HOW TO
• dimple foam WIN
TURN TO
PAGE 8 TO WIN
Katy Sue Design Moulds: THIS KSD MOULD!
• double happiness
• leaf swirl
• little flowers
• Creative Cake System – rope border
HOW TO:
1 Cover the cakes and cake drum in white
fondant and stack as in picture, adding ribbon
as shown.
2 When the cake has dried, make a rope border
with the Creative Cake System mould in white
fondant and decorate the edge of the drum and
base of the cake over the ribbon.
3 To make the flowers, colour fondant in two
contrasting shades using pink candy colour and
use the ‘little flowers’ mould. I chose the two
daisy-like flowers in the mould using the palest
and darker pinks to create individual flowers.
Pushing the two shades into the flower mould
randomly together creates a variegated effect.
4 Whilst the flowers are still soft, use a cone 6 Using a red fondant strengthened by adding This cake has been created and decorated by
tool to thin the edges of the petals gently on a tylose powder, mould two of the ‘double Doreen Thompson of Katy Sue Designs.
foam pad. Take a burgundy Rainbow Dust pen happiness’ designs. Allow to dry and glue Visit www.katysuedesigns.com to purchase all
and put tiny dots in the centre of each flower them back to back, inserting cocktail sticks in of the moulds used in this cake design and see
then place flowers into a dimple foam to create between so it can stand as a cake centrepiece. how to videos.
a cupped flower as shown. I made over When dry, paint with Rolkem super gold.
one-hundred, you can make as many as you 7 I made four of the ‘leaf swirl’ designs from
wish for your design. the mould in an autumn leaf colour fondant and
5 Make up a brown colour royal icing to pipe glued them back to back for strength.
branches onto the cake board and cake tiers Paint when dry with super gold.
as shown. Also use the royal icing to glue the When everything is dry, decorate your double
flower blossoms in place on the branches. happiness cake. CDS
p33_Katy Sue Designs.indd 33 04/01/2017 14:45

Love Song Cake

AN ACT OF VALENTINE’S DAY DEVOTION
This design may be a labour of love, but as Shakespeare so eloquently put it;
if music be the food of love, pipe on!
Charlotte White
What could be more romantic than a cake
emblazoned with the lyrics to your loved
one’s favourite love song, piped delicately
by hand? My inspiration for this cake
came from my own darling husband and
his lifelong love affair with The Cure. In
his honour, I could think of nothing more
perfect for a Valentine’s Day cake than
the words to Love Song, in its entirety,
piped around three tiers of plain white
icing. Topped with blood red flowers, this
design is a Goth dream supreme, but easily
customisable in the words of any song that
makes your heart beat that little bit faster…
You will need

Edibles:
• 15, 20 and 25cm (6, 8 and 10in) cake tiers,
covered in white sugarpaste, dowelled ready for
stacking
• 30cm (12in) cake drum, covered in white
sugarpaste
• 250g royal icing sugar, coloured using
Rainbow Dust Pro Gel (black)
• 250g royal icing sugar, left white
• 500g red sugar florist paste
• 100g green sugar florist paste
• edible glue
• petal dust: brown
1 Begin by preparing your three cake tiers, 5 Mix up 250g royal icing sugar and colour
Equipment: cover in white sugarpaste and allow to dry black. I used Rainbow Dust’s Pro Gel in black
• scribe tool overnight. This time will give you a nice firm and found it excellent for achieving the depth
• baking paper base on which to scribe your lettering. of colour that I wanted. I noticed that it dried
• disposable piping bags 2 When attempting lettering, start by going out the royal icing a little, which is actually
online and choosing a free font that best suits preferable to it making the icing too runny as it
• no.2 and no.6 piping nozzle
your hand – I chose one that was fairly close to was easy to add a few drops of water to get the
• red satin ribbon my neatest handwriting and a little like the script consistency I wanted. For lettering, you need a
• 5 large 28mm Cel buds of my tattoo. Copy and paste your lyrics onto a smooth and easy flowing consistency.
• cocktail sticks landscape page and size them so that you can fit 6 Fit a disposable piping bag with a no.2 small
around four lines of lettering to a page. round piping nozzle. Ensure that you have
• non-stick board
3 Cut collars of baking paper to fit around each plenty of piping bags as you may need to
• non-stick rolling pin tier of your cake and trace the lyrics onto your replace your piping bag regularly for this job if
• 5-petal easy rose cutter 15mm paper using a pencil. I cannot stress enough icing starts escaping around your piping nozzle.
• foam mat how important having Netflix is for this job. This can happen when you are wiping the end
• ball tool Laborious does not even begin to describe it of the nozzle as often as you will need to for
and this is only the beginning... this job. Load the piping bag with enough icing
• Cel stick
4 Fix your collars around each cake tier with a to hold comfortably in your palm and cover the
• small paintbrush little tape. Use a scribe tool to carefully poke the leftover icing with a damp tea towel to prevent
• rose leaf plunger cutter lettering through onto the icing. it drying out.
p34-37_Charlotte White.indd 34 04/01/2017 14:45

"EVERY YEAR WE SAY WE WON’T BOTHER WITH VALENTINE’S DAY;

WE ARE FAR TOO ROCK’N’ROLL FOR ALL THIS. WE HAVE BEEN SAYING
THIS FOR TEN YEARS AND EVERY YEAR, WITHOUT FAIL, WE FAIL TO NOT
BOTHER! THERE IS ALWAYS A WELL-CHOSEN CARD AND A SMALL GIFT
– A BOX OF CHOCOLATES IS ALWAYS WELCOME! IF I AM BAKING FOR
CHRIS, IT IS ALWAYS A BANANA CAKE; THIS WAS THE FIRST THING I EVER
BAKED FOR HIM WHEN WE STARTED GOING OUT AND HIS ABSOLUTE
FAVOURITE.” HAPPY VALENTINE’S DAY, YOU GORGEOUS LOT.

7 Starting at the top, work your way through 8 Allow your precious lettering to dry. Have a 11 Hold your first petal horizontally with its
your lettering. My top tips for lettering are glass of wine. You’ll need one! point facing left, wrapping the petal clockwise
to pipe slowly and gently, thinking about 9 To make your roses, push a cocktail stick into around the Cel bud. Check that you have
your own handwriting and trying to mimic the base of each Cel bud and paint above the created a tight coil.
the movement and flow of your pen. Do try waistline (you will see a line around the middle) 12 To create your first layer of petals, cut out
to not pipe over a line that you have already with edible glue. the full shape from your 5-petal cutter and
piped, even if you would go back over with 10 Knead and roll out enough red sugar florist transfer to your foam mat. Frill the edges of
a pen. Think about the pressure that you are paste to cut a single petal using your 5-petal each petal as you did in step 10.
applying as you letter; squeeze very gently cutter, trimming with a sharp knife. Transfer this 13 Paint a little edible glue in the middle
when you are attempting a tiny loop or thin petal to your foam mat and with your ball tool of your 5-petals and up the sides of each
line, and allow your line of icing to tail off pressed half on the edge of your petal and individual petal. For this layer only, you will also
naturally as you finish a letter or word. Like half on the mat, drag the ball firmly around the need to glue inside two of the petals going half
so many aspects of sugarcraft, lettering takes petal. You should notice that the edges start to way up each one. Think of the shape as having
time and patience. You are creating simple ‘frill’, meaning they become thinner and appear a head, arms and legs. The petals that need
lines and dots so think of each letter as such to have movement. You will also need to make a gluing are the arms.
and try not to be daunted by the word as dozen extra single petals, drying them with this 14 Shake the petals into your hand and push
a whole. movement for extra decoration. the stick of your bud down through the middle

of the petals. Wrap the first glued arm piece 16 Repeat step 15 to add three more layers this bag of royal icing safe as it can be used as
around the bud, followed by the second arm to each rose. I recommend that you allow each the glue to assemble the decorations later.
opposite. Bring the remaining three petals up layer to dry for thirty minutes before adding the Trim the cake drum with red satin ribbon.
around to create another layer around this one. next and leave to dry upside down to prevent 19 I used candy melts for a blood red drizzle
15 For your next layer, repeat step 12, but the petals from falling away from the rose. but didn’t get the refined look I had hoped for
also curling the edges of each petal around a 17 Use a rose leaf plunger cutter to cut out and so if you wish to recreate the dripping blood
Cel stick so that the petals will unfurl from the vein around twenty-four leaves in green sugar effect that I wanted to achieve, I recommend
rose. Turn the petals over so that the curled florist paste. Let these dry with movement on that you colour royal icing using red extra food
edges are facing downwards and glue half way a foam drying mat before dusting with a little colouring paste and mix to a runny consistency.
up the edges of each petal with a little dab brown petal dust, paying special attention to Pipe the drips at the edge of your cake before
in the centre. Shake this into your hand and the jagged edges of the leaves, and steaming filling in the middle.
push the stick through the centre, bringing briefly to set the colour. 20 Crown your cake with red roses and arrange
each petal up and overlapping the one before 18 Stack your cake, mounted on a covered rose leaves around the base of each one. The
until you have completed another full layer of 30cm (12in) cake drum, and pipe a line of flowers should look overgrown and a little wild.
petals. This layer needs to dry before you beads in white royal icing at the base of each Attach a few single rose petals with royal icing to
carry on. tier. I used a no.6 piping nozzle for this. Keep look as if they are falling from the flowers. CDS

Deliciously Decadent
Treat your favourite people to a slice of this rich chocolate cake with striking
raspberry embellishment. Happy Valentines day…
You will need

Natalie Porter
Equipment:
• 2D star piping tip, or similar (JEM)
• a handful of whole raspberries
• red or pink heart sprinkles
• dark coloured chocolate biscuits e.g. Oreos
• piping bags
• angled spatula
• metal side-scraper
Cake recipe for a 15cm (6in) cake

• 225g butter
• 225g sugar
• 4 eggs
• 310g self raising flour
• 2 large tbsp cocoa
Make it:
1 Preheat the oven to 160°C/140C fan/
gas mark 3.
2 In a large bowl cream the butter and sugar
until fluffy. 1 Cut the cake into three equal layers. If baked as above you will get one layer from the smaller cake
3 Sieve the flour and cocoa into a bowl. and two for the taller cake. Pipe a ring of stiff chocolate buttercream around the edge and fill with
4 Add the eggs, two at a time. If the mixture
the raspberry buttercream. The dam will stop the raspberry buttercream from squidging out.
breaks add a spoon or two of the flour to bring it
back together. Fold in the rest of flour. If using a Repeat for the next layer of cake.
mixer, keep the speed as low as possible.
5 Split into two 15cm (6in) round tins: one third
of the mixture in one tin and the remaining two
thirds in the other. This will allow us to cut three
layers of equal height.
6 Bake at 160°C for approximately thirty minutes
when the smaller cake should be ready and can
be removed from the oven. Bake for a further
twenty minutes to finish the deeper cake. You will
know they are done when the top is springy to
the touch and an inserted skewer comes
out clean.
For the buttercream:

• 350g butter
• 700g icing sugar
Make it:
1 Cream the butter until soft with no lumps.
2 Add the icing sugar little by little and continue
to mix until fully blended.
For the chocolate buttercream:

flavour approximately 500g of your buttercream.
Make it: 2 Once stacked, use your scraper to check that the layers are stacked straight. Adjust if necessary so
Add cocoa to taste, usually a couple of teaspoons. that the sides are vertical and even.
If the buttercream becomes too stiff because of
the cocoa you can add a little cooled boiled water For the royal icing:
to thin it. • 1 sachet/5g egg white powder
• 35ml water
For the raspberry buttercream: • 200g sifted icing sugar
• flavour approximately 200g • pink and/or burgundy food colouring
• a small handful of raspberries and burgundy
and/or pink food colouring Make it:
1 Dissolve the egg white powder in the water. Give it a good mix and wait a few minutes for the egg
Make it: white to dissolve. If it's lumpy, pass it through a sieve before using to remove the lumps.
1 Add the raspberries to the buttercream and mix 2 Add the icing sugar and mix on a medium speed for between five and ten minutes. I find it easiest to
so that they are broken up and give colour to start with medium/stiff peaks and add more water to get the desired consistency.
the mixture. 3 Transfer about half the royal icing to another bowl and add the food colouring. Add water very slowly,
2 If desired, add some food colouring to make the drop-by-drop, to thin the icing to the right consistency. You want it to drip, but not to run away too
buttercream a darker richer pink. The raspberries quickly. It's much easier to thin royal icing than thicken it back up, so go easy adding the water. If you do
will make the buttercream a little soft and sloppy - add too much, mix in some more fresh royal icing. This will make it paler so you may need some more
not a problem! colouring, but will be far easier and more successful than trying to add more icing sugar.
p38-40_Natalie Porter.indd 38 04/01/2017 14:46


3 To ice the sides of the cake use an angled 4 Use the side scraper to remove the excess. 5 Buttercream the top of the cake. It's best to
spatula to apply more rather than less As we are going for a slightly rustic look, it's put a large spoonful of buttercream onto the
buttercream. okay if the buttercream is not even or if a bit centre of the cake to spread out than it is to
of cake peeks through. Do not worry too much add buttercream using the spatula as you do
about the top edge just yet. not want to use the cake to scrape buttercream
off the spatula as the cake will be damaged.
Allow an overhang to develop at the edge.
6 Use your side scraper to even up the top 7 Use the angled spatula to even up the top 8 Having removed the filling, crush some of
of the sides - hold it at an angle so the of the cake. Moving from the outside of the the biscuits and mix with the hearts or other
buttercream is pushed onto the cake whilst cake towards the centre, remove the excess and sprinkles you choose.
the excess is scraped off. create a straight and even edge around the top
of the cake.
9 Use your hands and the spatula to press the 10 Fill a piping bag with the thinned royal 11 Fill in the top of the cake with the rest
mixture onto the side of the cake in a band icing and cut the tip for a fairly small opening. of the royal icing and spread it out with the
about 2.5 -3.8cm (1-1.5in) high. Working right on the edge of the cake, begin to spatula. It only needs to dry for ten minutes
squeeze the icing out as you move round the before you can proceed with the next step.
cake - the more you squeeze onto one spot the
further the icing will drip.
12 Sprinkle some crushed biscuit over the top 13 Use the 2D piping tip and chocolate 14 To finish, add a fresh raspberry to each
of the cake. buttercream to pipe evenly spaced mini-swirls piped swirl. Transfer to a cake stand or plate
around the edge of the cake. and add a final flourish. I have added some
more of the biscuit and heart mixture around
the bottom and a couple more raspberries and
buttercream swirls to the base of the cake. CDS

www.karendaviescakes.co.uk Tel; 0151 643 0055
Unit 4, Royal Standard House,
334 New Chester Rd, Birkenhead CH42 1LE
• Moulds • Sugarpaste • Equipment

• Free Videos • Tutorials • Classes
See our range of beautiful flower moulds,

perfect for any occasion
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Royal icing series
An Introduction to
ROYAL ICING
SERIES
PART 5
Cushion Lattice Piping

Cushion and lattice piping have long been a test of a cake decorators skills when
working with royal icing, although the techniques are simple it is the accuracy
with which they are implemented which will take a cake to a
higher level of excellence.
Ceri DD Griffiths
You will need

Edibles:
• 15x10cm (6x4in) round cake
• 400g royal icing
Equipment:
• 20cm (8in) round cake board
• 25cm (10in) round cake board
• parchment or plastic piping bags
• PME piping tip nos. 44, 3, 2
1 Prepare your chosen cake by coating it in 2 Decide on the divisions for your cake and
• scissors
either royal icing or sugarpaste/fondant, then create a paper top and side template.
• paper for creating templates then mounting it onto a double board. Having a For the cake shown here, I divided the cake into
• toothpick or scribing tool slightly chamfered cake edge will help in giving six equal sections matching the side template to
• small paintbrush you a smoother curve to your cushion. the top template.
Top Tip
The secret to good
cushion or lattice work is
accuracy at every stage
of the process.
3 Using a toothpick or scribing tool, score the 4 Using a PME no.44 piping tip and soft peak
template lines onto the surface of your cake and royal icing, pipe a small zigzag barrel mirroring
then remove the templates. the contours of the outline. It is important that
this barrel is centralised within its cushion outline.
5 Using a PME no.3 piping tip pipe a series of 6 Once completed in one direction, pipe no.3 7 Repeat steps 5 and 6, this will result in your
lines over the small barrel at an angle taking lines in the opposite direction, the lines should cushion having four layers of no.3 lattice. As you
care to keep the ends of lines tidy with a be at an opposite angle to the layer below. are working on the entire cake at the same time,
small paintbrush. the separate layers of lattice will have time to
crust and support the next layer.
p44-46_Ceri Griffiths.indd 44 04/01/2017 14:47

Royal icing series
Top Tip
Allowing the barrels to
fully dry prior to piping
the cushion lattice will
eliminate any slippage
whilst piping.

Top Tip
Each time you create a
layer add an extra piped
line to either end so
that your cushion will
naturally grow.
8 Using a PME no.2 piping tip, continue to add 9 Using a PME no.44 piping tip, pipe a rope
a further four layers of lattice making sure each next to the edges of the cushion. This is best
line lays exactly over the one below. done with a rolling action towards the cushion.
10 Using a PME no.3 piping tip, pipe a draped 11 Using a PME no.44 piping tip, pipe a 12 Using a PME no.2 piping tip, pipe a single
line below the curve of the cushion. This line continual rope around the base of the cake. roped line onto the no.3 line beneath
will sit on the inner edge of the rope, it is This is best done with a rolling action towards the cushion.
important to line up the joins of these lines the cake.
around the cake for uniformity. Allow a few FINISHING TOUCHES
minutes for drying and then pipe a second no.3 Use piped or moulded sugar embellishments
line onto the first no.3 line. to complete your design. On the cake shown I
have used piped royal icing doves and moulded
Katy Sue Designs bows. CDS

GET THE LOOK with
Geode Crystal Cupcakes

Covered in colourful edible crystals, geode cakes are the latest trend to storm the
cake decorating world. Covered in colourful edible crystals, these exceptionally realistic
crystal geode cupcakes make the perfect on-trend wedding favours.
You will need

• tempered isomalt
• Cake Star modelling paste - white and brown
• Cake Star edible glue
• Cake Star spray glaze
• Colour Splash dusts -
petal pink, turquoise and violet
• cupcakes baked in Culpitt baking cases -
red, green and pink
• Decopac round cutters
• rolling pin
• palette knife
• plastic bag
• tin foil
• tweezers (optional)
• ceramic bowl (microwavable)
• large bowl
1 Melt a small portion of isomalt into two

ceramic bowls. Once fluid, add a small amount
at a time of either petal pink, turquoise or violet
dust to one bowl until you achieve the desired
colour. Fill your large bowl with an inch of cold
water and gently place the coloured isomalt
bowl inside it to cool. Be sure not to allow water
into the isomalt. Set aside the bowl of coloured
isomalt for later.
2 Roll out the brown and white Cake Star
modelling paste to a thickness of 3mm then
sandwich the two pastes together with a little
edible glue. Using DecoPac round cutters, cut
out a 70mm circle from the sandwiched pastes.
3 Mould your tin foil into a nest or cup, then
gently push your brown and white sandwiched
paste into the tin foil nest. This nest will emboss
the outside of your geode with a rock-like
texture as you work on the inside.
4 Place a small portion of plain uncoloured
isomalt into a plastic bag. Break the isomalt up
with the end of your rolling pin (do not use the
long edge of your rolling pin as isomalt is hard
and may damage it). Continue until the isomalt
is broken down into fine crystals. 7 Using a palette knife, layer the small crushed 9 Select your pink foil cupcake and thickly apply
5 Brush a very small amount of edible glue coloured crystals on top of the plain crystals. the crushed plain isomalt to the top.
onto the inside of your nested paste then, using 8 Select long and pointed pieces from the 10 Add the completed geode to the top of
a small palette knife, add the crushed plain larger crystals. Place these in the centre of your your cupcake and then add scattered coloured
isomalt to the inside right up to the edge. Cover nest, starting from the largest in the middle crystals around the geode.
the inside of the nest with the crystals and graduating to smaller crystals around the edges. 11 For the finishing touch, spray both the
gently press in place to secure. This is best done with tweezers. Once finished, cupcake and geode with Cake Star spray
6 Once your coloured isomalt has set, split into carefully remove from the tinfoil nest. Once out glaze to seal to prevent the isomalt from
two bags. Break one bag up into small crystals of the nest you can gently shape the geode into becoming sticky. CDS
and the other into larger crystals. a more rounded shape.
www.culpitt.com
p47_Culpit.indd 47 04/01/2017 14:48

Inspired by Romeo and Juliet
Rose Gold Romance

The iconic tale of star crossed lovers, Romeo and Juliet is a play full of romance
and poetry. When creating this design of the famous balcony scene, I wanted
to capture the opulence and the passion through colours,
texture and lots of beautiful roses.
Jacqui Kelly
You will need
Edibles:
• 1x 12x5in base caKe
• 5x 6x2in cakes (I baked ten single layers of 6in
sponge for speed)
• 4x 4x2in cakes (tower cakes)
• raspberry jam
• buttercream (using less icing sugar as the rose
extract in the cakes adds sweetness)
• Potions by Magic Colour Persian Rose (1-2 drops
per 500g of cake batter) 1 Create a wooden shadow board for stability 2 Drill the pole position on all cake drums.
• level and fill all cakes and then coat with and ease of lifting. Try using an off cut of MDF; Using the correct diameter flat drill bit, drill
buttercream and chill mark the centre and screw the pole end bracket through until the very tip of the drill shows
• Magic Colour Pro-paste: olive green, fuchsia into it with an electric screwdriver. Calculate the through to the underside then withdraw and
and purple height of all the cakes and drums and use a drill from the other side using the breakthrough
• Magic Colour sparkle paste: rose gold and pink hacksaw to cut the pole to the correct length. point as your guide. This gives a neat finish.
• Magic Colour lustre Dust: pink sparkle Double check that the pole is upright by using a
• Magic Colour paint: pearl, pink, gold, spirit level - tighten the small screw on the side
• Magic Colour gold click and twist pen and Jumbo of the bracket that helps keep the pole in place.
and Skinny pens: brown and green You want the pole to end in the middle of the
• Renshaw ready-to-roll white (4kg) and teddy depth of the top board.
bear brown sugarpaste (250g)
• 250g white flower modelling paste
• small bowl of melted chocolate
(to coat pole and make food safe)
• wafer paper and fabriliquid
Equipment:
• PME Veined Ivy plunger cutter – small
• Frankly Sweet blue cutter set
• FMM small easy rose cutter
• texture sheets: rose, cobblestones and art deco
• global Sugar Art Gelatine Veining sheet –
church gothic window sheet 3 Add one drop of purple Magic Colour 4 Push and twist all the sausages together and
• ball and Dresden tool Pro-paste to four drops of fuchsia to get the then roll and twist several times folding in the
• scalpel dusky pink tone. To marble the base colour for ends until you get the desired colour mix.
• small and medium palette knives all the cakes, roll the various colours into three
• Trex – white fat or cornflour dusting bag or four rough sausages of each colour, some
• flower pad thick and some thin.
• roll out board and non-slip mat
• long and short rolling pins
• set of smoothers
• flat drill bit (the correct size to your pole)
• electric drill/screwdriver & Philips screwdriver
• spirit level
• 5x 6in cake drums
• 12in, 14in and 16in drum
• off cut piece of wood to use as secure base
board and to form shadow board under the cake
structure
• pole and pole end bracket (I used 20mm metal 5 Roll out the paste and check the underside - 6 Coat and smooth a cake, then add texture
curtain pole and matching end bracket) sometimes it’s a nicer colour mix! using an Art Deco pattern texture mat. To add a
• small bowl of melted chocolate and brush (to little more glamour highlight the marble, veining
coat pole and make food safe) in the paste with a gold click and twist pen.
p48-53_Jacqui Kelly.indd 48 04/01/2017 15:57

Inspired by Romeo and Juliet

7 Let the paste firm up and the gold paint dry, 8 Coat the 14in board with a strip of the marbled 9 Use a Karen Davies tiny button & jewel mould
it’s also easier to dust off the crumbs when firm. paste which is kneaded to blend the colours to make lots of heart jewels. Paint the centres
Push a skewer up through the hole in the drum completely. Emboss with a rose patterned texture in dusky pink paste diluted with water. Once
and then push down from the top using either sheet. For the top board, coat the underside first dry, glaze with full strength confectioners glaze
an apple corer or a hollow plastic pillar the and texture with the rose pattern sheet as the and paint the edges with gold paint. These will
same diameter as the hole. underside of the top board can be seen. Leave be applied to the indents in the billow pillow
this to firm completely before coating the top and bottom tier.
sides and texturing.
10 You can coat the bottom tier with white 11 Pinch/pleat the sides and apply them 12 Airbrush into the indents to give it added
sugarpaste if you prefer, as it is not seen once using sugar glue. Stack the pillows alternately, depth using fuchsia with a touch of purple but
you cover with the billow pillows. The top was pushing in to form an indent between each one mixed in the airbrush colours this time.
coated in marble paste and textured. Colour where it meets the next (this is where the heart
approx. 500g of paste by mixing in some teddy gems will go).
bear brown to create a heavy cream colour. Roll
out and cut squares using a cutter. Cut them in
half to form rectangles.
13 Begin to stack the structure with the shadow 14 Place the base tier onto the boards, I left 15 Position the next layer. Using a scribe,
board at the bottom, then the two cake drums a panel free of the pillow decoration so that I mark the outer edge with a few small indents
using a hot glue gun. Coat the pole and fill could apply a decorative plaque. so you know how far across you can dowel.
the hole with melted chocolate to make the
structure food safe.
16 Using the scribe marks start the dowelling

process so that the cakes are well supported
(I use RI between each layer to hold them in
place, especially during transit). Marble some
of the teddy bear brown with the heavy cream
and coat the top of a dowel rod to make the
decorative pillar. Using the end of a paint brush
at an angle, push in and twist to create the
spiral and then brush with gold paint click and
twist pen. You need the whole dowel to be
1cm shorter than your support pole. The dowel 17 For the front plaque use a mould or build up
needs to reach the 12in base board under the similar shapes from other moulds, airbrushing
base tier to fully support the top tier. and dusting the shapes and shadows. Apply
gold paint around the edges and buttons.

18 Using the flower modelling paste, create a
range of dusky pinks and greens. To make these
wonderfully fast and easy roses I used the FMM 19 Glue along the centre line and fold over so 20 Roll each cut out to form the different rose
small cutter. Roll out a thin layer of each paste, the petals appear alternately on each side. sizes and turn out some of the petals as you go.
cut out and ball tool on the soft flower pad
around all the outer edges. Divide some of the
cut outs into smaller pieces to make a variety
of sizes.
21 Airbrush using a darker shade to the centre 22 Using a variety of moulds and either 23 Roll out a thin layer of green flower
and the outer petals. cornflower or Trex, turn out roses in different modelling paste and cut out leaves using the
colours, shapes and sizes. Let these firm up and small plunger cutter. Press out and emboss the
either dust or airbrush with gold to catch the leaf pattern, pressing down onto the flower pad.
edges of the petals. Add a twist to each one for movement.
24 Use gold paint or dust and the jumbo skinny 25 To create the tiny rose leaves, use a veiner 26 Stack the 4in cakes into a tower on a cake
coloured pens in green and brown to add some and position the cutter along the central spine. board and dowel the centre for stability. Coat
detailing to the ivy leaves up the spines or Twist to add movement and colour as before. with the marble paste and texture using a
around the edges. cobble stone texture sheet.
27 The top turret is created from the bottom of 28 Using the gelatine veiner sheet, make three 29 Using two layers of cling film, cut out a
a coke bottle, but you could make it from Rice windows in heavy cream flower modelling paste variety of stone shapes - the cling film rounds
Krispie treats or chocolate fridge cake. Coat in (add a little teddy bear brown to the flower off the hard edges. Cut the stones to size to
the off cuts of marble paste kneaded together modelling paste). Dust or airbrush the coloured form surround for the windows.
to blend the colours. glow, stone surround and window frame detail.

30 Glue to the side of the tower cake. 31 To create Juliet, trace around the pattern 32 Start to build up the bas relief figure from
Airbrush or dust to add effect. and scribe dots or outline onto the side of the the furthest point. Skin tone for the neck and lay
tower cake. head shape on top and the single hand.
Next, the pale pink right arm then the bodice.
Roll carrot shapes for the dress and overlay and
the same for the hair.
33 Cut out two of each of the three sizes of 34 Push in the pillar dowel so that the bottom 35 Now the fun really starts and you can add
circles to form the top and bottom support for sits on the based board of the 12in cake and the embellishment! Add gold moulded pieces,
the pillar. Glue into place on the top of the cake the top slots into the support circle on the the roses, leaves and ivy created earlier. For a
and underside of the top board. underside of the top board. Royal Ice the tower fast finish airbrush the gold detailing in situ and
cake towards the back of the top board and use once dry hand paint a second layer on top.
your spirit level to ensure all is even.
ROMEO AND JULIET TEMPLATES
36 Using two sheets of wafer paper, cut a

general train shape and spritz lightly with
Fabriliquid. Fold and pleat into shape so that it
flows from behind Juliet’s dress and down the
cakes. Trim away the excess at the overlap and
tuck the second sheet behind the first, gluing to
the cakes as you go.
37 Paint small rosebuds onto the wafer paper

train and airbrush a gold trim. Paint some
detailing/shading onto the dress.

38 RI the balustrade into place and add trim 39 Romeo is a cross between a model and a
around the edge of the top board. Airbrush or bas relief figure. Using the template as a size 40 Build up all the body parts and add a sash
paint with gold. Once dry add a wafer paper guide, make all the pieces but flatten them and a rose in his hand, tucking his other arm
ribbon and moulds to the top of the poles. down as his back rests against the pillar. behind to hold the pillar. Add thin carrot shapes
Add a skewer to support him and make his for the hair and tilt his head up to gaze at Juliet.
calves thinner as when you add the boots they Attach him into position leaning against the
can become too large. pillar with RI.
Top Tip
Use the wafer train
technique for other
wedding cakes for
added drama
41 Take some Magic Colour rose gold sparkle 42 Add a strip of paste to the bottom board and
paste and melt in the microwave. up the edge of the next board. Emboss using
Paint highlights onto your cake to add a feel of the rose texture sheet and airbrush to catch the
luxury and decadence. detail with gold. Add ribbon to finish. CDS

Divine chocolate
Dare to Bare
Sometimes simple can be very beautiful too and this is most definitely the case
with naked ganache cakes. This type of cake is suitable for every occasion and
would be equally beautiful adorned with some sugar flowers. Once you master
the techniques in this tutorial you too may dare to bare!
Karen Keaney
You will need 01 02
Edibles:
• 20cm (8in) round cake filled with buttercream or
ganache on a 20cm (8in) cake drum
• 15cm (6in) round cake filled with buttercream or
ganache on a 15cm (6in) cake drum
• 25cm (10in) cake board covered in white
sugarpaste
• chocolate ganache
• edible gold leaf 03 04
• wafer paper
• white florist paste
• edible gold dust
• clear alcohol
• edible glue
Ratios for ganache: 2 parts dark

chocolate to 1 part cream, 2.5 parts
milk chocolate to 1 part cream, 3 parts
white chocolate to 1 part cream.
05 06
Equipment:
• 20 gauge florist wire
• florist tape
• 20cm (8in) round ganache frame by
Choctastique
• 15cm (6in) round ganache frame by
Choctastique
• 20cm (8in) parchment circle
• 15cm (6in) parchment circle 07 08
• roll of parchment paper
• side scraper
• palette knife
• paint brushes
• knife
• spirit level
• scissors
• working board (can be a spare cake drum)
• ribbon
1 Place ganache frame onto a working board your side scraper to ensure they are aligned
covered with parchment paper and remove the correctly.
acrylic disc from the centre. 8 Generously fill the gap between the cake
Top Tip 2 Fill the frame with ganache.

3 Level the top using a scraper. Place in the
drum and acrylic disk with ganache.
9 Use a scraper to remove the excess. You may
fridge to chill. need to go back and fill in any holes or gaps
To make your own 4 Once chilled you can release the ganache and scrape again. Repeat this process until you
top from the frame by running a warm knife have a smooth coating of ganache. Chill your
edible paint, mix
around the edge. cake in the fridge.
some edible dust 5 Check that your cake is level. Use some soft 10 Once your cake is chilled you can gently
with clear alcohol. ganache to attach the pre made ganache top. remove the acrylic top and parchment, use a
6 Place a circle of parchment the same size as warm knife to help release it if necessary. Do
your cake on top. this with both cakes. You can now dowel your
7 Place the acrylic disk on top and use 20cm (8in) cake.
p54-56_Dare to Bare.indd 54 04/01/2017 14:50

Divine chocolate
Top Tip
You can dip your scraper
into hot water to help
get a clean finish on
your ganache if it is
drying very quickly.

09 10 11
12 13 14
15 16 17
18 19 20
21 11 Paint your pre covered cake drum with edible 18 Make a fold down the centre and paint the
gold paint and allow to dry for a few minutes. leaves in edible gold dust mixed with alcohol, it is
12 Place your ganached cake onto the board, better to do thin coats so as not to saturate the
and secure the top tier using a little wafer paper too much.
more ganache. 19 Paint a little water onto the ganached cake
13 To make the berries, roll a pea-sized piece of where you would like to place the gold leaf.
flower paste into a ball. Make twelve of these. 20 Press the gold leaf onto the cake where you
14 Paint a little edible glue onto the florist wire applied the water. Rub the backing paper with
and insert into the berry until the wire just pokes your finger to release the gold leaf onto the cake.
through the top of the ball. Leave to dry. If you like a more rustic look you can use a dry
15 Once dry you can paint the berries using brush over the gold to distress it further.
edible gold paint and leave to dry. 21 Attach your ribbon to the bottom of both
16 When the paint is dry you can tape the cakes and your cake board and using a little
berries together using florist tape as shown. edible glue attach the gold leaves and berries to
17 Using scissors cut two leaf shapes out of the cake. CDS
wafer paper.

Cake collaoration
A SWEET CELEBRATION
OF BEATRIX POTTER
p57-59_beatrix potter.indd 57 04/01/2017 14:52

A SWEET CELEBRATION
OF BEATRIX POTTER
If you visited Event City for the Cake & Bake Show, you will have seen this beautiful sugar exhibit.
Louise Haythornthwaite tells her story of creating The Sugar Chronicles…
T he Sugar Chronicles is a team of

eighteen award winning cake artists.
By day many of us are just regular
mums, nurses, accountants, dentists....but
of Beatrix Potter in Cumbria about permission
to make the pieces, they said it wasn't them
I needed to speak to, but Penguin, and they
sent my email over to a contact there. In touch
Over the months the team planned their
pieces; we talked structures, concepts and I
planned the design in the background. I had a
picture in my head, I wanted to not just create
by night we bake! We all met through Cake with the right person, I explained my vision as the characters but the World of Peter Rabbit.
and have really only known each other for best I could and at that time was hoping to do I wanted Mr. McGregor’s garden and I didn't
about eighteen months to two years. I am the exhibit at Cake International. They gave me want any tablecloths on display. I wanted each
the mummy of the group, as in this was my their full blessing. character to flow into the next and as much of
crazy idea! Once I had permission I contacted my it made of edible material as possible.
So I wanted to do some sort of friends and asked who was on board? Well I had a great admin team around me: Lynsey
collaboration or exhibition and I had done I got a resounding yes from all. Next, I Wilton-Eddleston, Melanie Williamson and Lou
smaller ‘online only’ collaborations. I googled approached The Cake and Bake Show, who Cross. We would talk late into the night about
anniversaries for 2016 back in November were absolutely over the moon - they didn't what we could do and how we could do it.
2015 after returning, inspired, from Cake care I wasn't a big name in the cake world, Lynsey set about making all the little snails,
International where I had just met all these they saw my vision, they were so excited on bugs and vegetable tops as well as making
crazy ladies in person for the first time. Beatrix that first phone call, it lifted me up so high I Tommy Brock and Benjamin Bunny. Lou was
Potter popped up and I knew that was the one was not going to let them down. scouring salvage yards and Ebay for old garden
for me. It was the 150th anniversary year, what I approached sponsors next knowing this tools, watering cans and plant pots as well as
more could I ask for. I first wrote to the World was a big project. Doric Cake Crafts were making wafer paper poppies, water lilies and
amazing, again, not knowing me they said yes other flowers. Mel was helping with admin,
straight away to the amount of sugarpaste I sorting out the aprons and help keeping
asked for and boards. Sugarflair colours were me sane.
equally generous and provided all the paste On top of the sponsors I also had to spend
colours, dusts and airbrush colours. some money. I had a vision and I knew how I
wanted it to look. My mum had died a couple
of years earlier and I had my inheritance which
I hadn't spent yet and I knew my mum would
have been over the moon for me to put it
towards this project.
In the final weeks it started to become a
reality, I ordered a polystyrene wall and had

it delivered just two weeks before the show. I Arriving at Event City on the Tuesday was dot we were done, tired, but done. We had
bought extra trees as I wanted a full wooded amazing, there was all the tables, that space done it.
area, seventy kilos of biscuits, more sugarpaste and the white picket fence. We worked for So there you have it, the story of eighteen
to cover the wall and create the scenery, plant four hours that day, building the frame for the friends with the help of husbands and children
pots, piping gel.....yes I got carried away! garden, crushing about five kilos of biscuits, supporting, crushing biscuits, rolling fondant,
But I wanted this to be something special, setting up the trees and unloading a few of who came, asking for nothing in return, to
something unique and original. the characters, props and tools. The real work show the world you can do anything if you put
Cake International was the week before The would happen the next day. your mind to it. Our aim was to inspire the next
Cake and Bake Show and most of the girls It snowed that night and the roads were generation to make cake, bake, create through
were going so we collected Timmy Tiptoes, a nightmare in the morning so it took us all a classic set of characters loved by all. We all
Pigling Bland, the mouse from the tailor longer to get there than planned. We worked learnt so much about ourselves, about the
of Gloucester, Calli's beautiful cocoa butter for twelve hours, no breaks, people popping public and that all you need is cake. CDS
painting and Mrs Rabbit. On the Sunday I out tea and food runs, popping to buy
drove north to collect Mrs Tiggy-Winkle, on the more biscuits, artificial grass that had been
Tuesday I collected Jemima Puddle-Duck and forgotten, creating Jeremy Fisher's pond and
then headed to Manchester. planting the veg. At 10pm more or less on the
The Sugar Chronicles

Name Character
Louise Haythornthwaite................................. Mr Tod, the Fox
Melanie Williamson........................................ Peter Rabbit
Liz Landers.................................................... Tom Kitten
Bobbie-Anne Wright...................................... Jemima Puddle duck
Lynsey Wilton-Eddleston............................... Tommy Brock, the Badger and Benjamin Bunny
Vicki du Plessis.............................................. Jeremy Fisher, the frog
Lou Cross...................................................... Mrs Tiddlemouse
Michele Walters............................................. Lady Mouse & Gentleman Mouse
Trudy Smith.................................................. Mrs Rabbit, Peter's mum
Wallace Gumeringer....................................... Applely Dappley
Nina Shaw..................................................... Peter's sister
Kaye Navarro................................................. The Tailor of Gloucester, a mouse
Janette MacPherson........................................ Timmy Tiptoes the Squirrel and wife
Calli Hopper.................................................. Portrait painting
Mirtha Urbay................................................. Miss Moppet
Zoe Smith...................................................... Mrs Tiggy-Winkle, the hedgehog
Jacqueline Connor Whelan............................. Pigland Bland
Zawadi Parizek.............................................. Samuel Whiskers

Fabulous florals
Darling Dahlia
We love making flowers for the process as much as for the finished result.
Treat yourself by making these beauties for someone special.
You will need Gita Hacham
Edibles:
Gel Colours
• garden green (Magic Colours ProGel)
• fuchsia (Magic Colours ProGel)
Lustre Dusts
• apple (Magic Colours) FOR THE FLOWER CENTRE 2 Thinly roll out some modelling paste on a
Petal Dusts 1 Bend a small, open hook in the end of an 18 board, cut a circle and attach it to the tip of the
• fuchsia (Magic Colours) gauge white wire then cut in half. Make a tear teardrop with a little bit of edible glue.
• aubergine (Magic Colours) drop shape out of a 2g Magiculata modelling
• forest green (Magic Colours) paste, moisten the hook with edible glue and
• 100g modelling/flower paste (Magiculata) insert the hook into the paste. Work the base of
• 75g modelling /flower paste (Magiculata) the teardrop onto the wire to secure it. Let it
• edible glue (Magic Colours) dry overnight.
Equipment:
• firm flower former
• small rolling pin
• ball tool
• Dresden tool
• white wire 18, 26, 28 gauges
• green wire 26, 28 gauge
• florist tape, white and green 3 With the smallest cutter of the set 4 Attach the leaves to the teardrop with edible
• Roscus cutter (cutter number 1), cut twenty-four leaves. glue. For the first row add seven leaves, very
• leaf cutter Go over each leaf with a Dresden tool from close to the cone. Second row add eight leaves
• veiners the upper part towards the centre. which will be slightly open and above the
• grooved board previous row. Add the remaining leaves in a
• paint brushes third row.
5 With the 3.5cm cutter of the Ruscus set, 6 Attach the leaves with edible glue, keeping FOR THE WIRED PETALS
cut ten leaves then go over each leaf with a them a little open. 7 Roll out, very thinly, a small piece of Magiculata
Dresden tool from the upper part towards modelling paste coloured with fuchsia to a pale pink
the centre. on a grooved board. Cut out a petal shape using
the largest cutter of the set (cutter number 5).
This would make the outer leaves. Insert a
26-gauge white wire cut to a third.
8 Gently lift the petal with the wire and place it 9 Vein the petal using the flower veiner. 10 Go over the leaf with a Dresden tool from
on a firm foam former pad, pinch the base of the upper part towards the centre, and pinch the
the petal to secure it to the wire and soften the point gently.
edges with a ball tool.
p60-61_Dahila.indd 60 04/01/2017 14:52

Fabulous florals
p60-61_Dahila.indd 61 04/01/2017 14:52

11 Roll the base of the leaf onto itself. If 12 Make another eleven leaves and let dry with 13 Repeat with cutter number 4 and a 26
needed, secure with edible glue or a moist brush. the points of the leaves hanging freely. gauge white wire cut into three, and make
another twelve leaves the same way
(steps 7-12).
14 Switch to a 28 gauge white wire cut into 15 Repeat with cutter number 2 and a 28 TO ASSEMBLE
three and repeat with cutter number 3, this time gauge white wire cut into three. 16 Tape the wired petals from step 15 onto the
make twenty-four leaves the same way (steps Make twenty-four leaves the same way flower centre using half-width green floral tape.
7-12). (steps 7-12). Position each petal in between the petals on the
previous layer.
17 Continue with the petals from step 14, then 18 Finally, add the largest leaves from step 12, TO COLOUR THE PETALS
13. Position each petal in between the petals on making sure to position each petal in between 19 With a dry and soft, flat paintbrush dust the
the previous layer. the petals on the previous layer. outer leaves with the fuchsia petal dust.
20 Add more petal dust to the flower centre. FOR THE LEAVES 22 Cut out a petal shape then insert a 26
21 Roll out a small piece of Magiculata gauge green wire, and soften the edges with a
modelling paste coloured with garden green ball tool.
ProGel to a pale green on a grooved board.
23 Vein the petal using the leaf veiner, and FOR THE LEAVES
pinch onto the wire. Make as many leaves as 24 Dust each leaf: outer side with a mix of
you desire. fuchsia petal dust combined with aubergine
petal dust. For the inner side, dust the part that
is closest to the stalk with forest green petal
dust, and the top with the apple green lustre
dust. After the colour has set, add a touch of 25 Add the leaves to the main flower with
aubergine at the top. green florist tape and steam it. CDS
p60-61_Dahila.indd 62 04/01/2017 14:53

Cake media
Slice of Social
Come join the conversation, let’s talk cake!
Cake Decoration & Sugarcraft Our Reader’s Cakes

Magazine Festivities It’s an absolute pleasure to see how
Needless to say at Cake HQ we put on an indulgent spread for our many of our readers have modelled
Christmas lunch which included sumptuous pulled pork (with stuffing our December issue’s cover santa!
and apple sauce!) rolls, an eclectic cheeseboard and of course a cake!
Using Jo Wheatley’s Ultimate Chocolate Cake recipe (as featured in
the New Trends 2017 issue) our marketing executive Clowance made
a rich chocolate cake decorated with sugar roses and rose buds that
she had made for the first time. What a way to the end the year!
Lisa Weeks
Jean Connor
Fiona Jones and her sugarcraft group’s

fabulous Santas! Just For You Cake
Sugarcraft meet every Friday for a slice
of homemade cake and a cuppa whilst
making sugarcraft. That sounds just
perfect to us!
Food was followed with further

festivities and Secret Santa presents
were exchanged!
The WI Fair
Alexandra Palace,
29th March – 1st April 2017
Getting into the swing of the New Year, we’re very excited to announce
that we will be attending the WI Fair at Alexandra Palace in March.
In its second year, The Women’s Institute Fair, celebrating everything
about the great British institution that is the WI. Bringing together
four fabulous days of craft, cooking, creativity, shopping, learning and
travel, it promises to be a grand day out. The Fair is open to all and
welcomes WI members and non-members alike.
Find out more at www.thewifair.co.uk
p63_Cake Social.indd 63 04/01/2017 14:53

Memorable characters
MY HEART STILL BELONGS TO…

MR CHANTERELLE
Whilst walking around the incredible competition classes at Cake International last spring,
I noticed the sweetest sugar face with the kindest eyes, warmest smile and most adorable
large lobed ears…just like my grandpa’s. This darling piece was created by Cake Decoration
& Sugarcraft regular, Rhianydd Webb. I think I stood cooing over this masterpiece with
his magnificent wafer mushroom accessory for at least twenty minutes and as we are
celebrating love this month, I felt it apt to celebrate this award winning and unforgettable
creation. Rhianydd tells us a little more…
WHICH COMPETITION CLASS DID YOU IS HE FULLY EDIBLE? WHAT IS THE BEST COMPLIMENT
CREATE MR CHANTERELLE FOR? No, you don't have to have them fully edible HE RECEIVED?
I entered him in Decorative Exhibit at CI in ‘Decorative’, so he has a threaded rod and The best compliment was ‘that he looked like I
Alexandra Palace in April 2016. brass wire armature, coated with frog tape, plus caught him while working’, people seemed to
polystyrene. He was covered with chocolate like his movement.
WHERE DID YOU GET YOUR INSPIRATION paste, then coated with sugarpaste.
FROM FOR HIS SWEET FRIENDLY FACE? DO YOU TEACH A CLASS THAT
He was inspired by the character from the HOW DID YOU MAKE THE INCREDIBLY INCORPORATES THE TECHNIQUES USED IN
film Maleficent. REALISTIC MUSHROOMS? MR CHANTERELLE FOR READERS WANTING
The mushrooms were so much fun. Mostly are TO RECREATE YOUR STYLE?
HOW DO YOU PLAN PROPORTIONS? just sugarpaste with CMC added, but his hat I have two new classes as a result of
He was partly from the concept art, and part was made from wafer paper and wafer card, Mr Chanterelle. One is a 19cm miniature model
from the film itself. I drew him the size I wanted coated with flowerpaste then airbrushed. The called Froben that has a wire armature and
to create him to get the proportions correct as white spots were made by removing the colour uses the Saracino pasta model as it combines
I couldn’t find a good enough image of him to with a vodka covered cotton bud. both chocolate and sugarpaste, and the second
print out one large enough. course is a head and shoulders Faerie of
WHAT ELEMENT OF THIS COMPOSITION IS sculpted cake and rice krispie treats. CDS
HOW DO YOU ACHIEVE CHARACTER IN YOUR YOUR FAVOURITE?
CHARACTERS? I liked his smiley eyes best.
To get character, I try to imagine how the
character would move. Here it was easy because
he bows and doffs his hat to Maleficent in the
film, and I was captivated by that motion.
p64-65_My heart Belongs to.indd 64 04/01/2017 14:53

Memorable characters
p64-65_My heart Belongs to.indd 65 04/01/2017 14:53

Oklahoma State Sugar Art Show
GRAND NATIONAL WEDDING

CAKE COMPETITION
‘MAD FOR METALLICS’ 2016
Held in Tulsa, Oklahoma USA, this event is a world leader and innovator,
just like its iconic founder and director, Kerry Vincent, as she explains…
Kerry Vincent
Cake designers ‘travel’ around the world via

the Internet researching ideas that might give
them the edge to win. It is certain that the
2016 awards totalling more than £175,856
(USD $220,000) and the fact that £60,000
(USD $75,000) of it was in cold hard cash
had more than a little to do with driving the
standards higher and the increased numbers
of competitors. It is evident that there is
renewed interest in pushing the envelope
when it comes to fine piping and creating
new and interesting techniques. Take note,
this is not your ordinary cake show!
GRAND PRIZEWINNER – PROMISE OF LOVE!

Designer Monica Muñante Legua, Lima Peru
Simply the best, the rules asked for romance

and Monica delivered with a plethora of
techniques that included hand modelling, frills,
ruffles, stand-up Sugar Veil painted collar and
piped embroidery. The sugar flowers arranged
at the back of the figurine were composed
of ranunculus, buttercups, lisianthus, roses,
sweet peas and matching foliage. Inspired by
multi layered court gowns in the 15th and
16th centuries, minute details such as broderie
anglais were faithfully reproduced and each
decorative aspect exhibited a high degree of
difficulty. The flight from Lima, Peru to Tulsa
would be fraught with danger for any cake entry
but Monica managed to convince the pilot to
protect her cake in the cockpit. Sure wish I knew
her secret!
p66-70_Kerry Vincent.indd 66 04/01/2017 15:11

Oklahoma State Sugar Art Show
1ST RUNNERUP – HARVEST BOUNTY ➜

Designer Jennifer Matsubara,
Springdale Arkansas
With clean lines and impeccable style Jennifer’s

statement cake celebrated the Russian field
tiara. After researching the diadem she was
drawn further into the endless quest of
the imperial family who were hell bent on
commissioning countless beautiful enamelled
treasures. All of the inspirations for this
award-winning cake relate to Empress Maria
Feodorovna who commissioned or owned these
priceless artefacts. There are so many details
that need to be mentioned, the diorama with
depth perspective; the cake-topping tiara; hand
cut wheat sheaves and the carefully applied
beard to each kernel. A wheat embossed
enamel case set the ball rolling for more enamel
effects in sugar achieved with a combination of
lustre dusts and airbrushing on a flooded royal
iced surface, which was then sealed with heated
piping gel. The lovely medallions were flooded
on acetate, and then painted with metallic lustre.
Look for royal iced extension work, texture
piping and ruching. An amazing collection of
techniques that fit like a glove!
2ND RUNNERUP – MIDAS TOUCH

Designer Edith Hall, Hallsville Missouri
An Indian filigree pendant sparked Edith’s

quest to create a cake that oozed style and
complex technical skills. Wanting to create
something new she developed paper thin
translucent gelatine leaf shapes, which were
over-piped then hand painted in gold and laid
over a former to dry to shape. These glittering
piped gelatine leaves have fantasy flower
centres and are framed with edible ‘enamel’
leaves, jewelled accents and scrolled motifs.
A total mastery of iced detail is exhibited in
the shimmering golden extension work that
gelled exactly with the metallic theme of
the competition. Stencils have been used to
emboss and add definition to the pleated red
skirting on the top and bottom tiers. The cake
topper is a combination of piped gelatine
leaves underpinned with fantasy flowers then
at the centre sits a fully opened floral accent.

3RD RUNNERUP - MISS BONNIE BLUE
Designer Susan Trianos,
Brampton Ontario Canada
Gothic cathedral elements based on the ornate architecture of the

Charleston Church in the USA define Susan Trianos’ lofty tiered
design. The ‘pretty in pink’ flower paste azaleas are emulated
from those found in the surrounding grounds and in addition
she slipped in some freesias, her personal favourites. The chalice
shaped cups simulated the ceiling while diamond patterns echoed
more detailing from the ceiling and the interior walls. Multiple
technical skills are evident from suspended ribbons, Lambeth and
piped details, painting, hand modelling and appliqué work. In
keeping with the southern theme, Miss Bonnie Blue is the daughter
of Rhett and Scarlett of “Gone with the Wind” fame.
4TH HONOURABLE MENTION

Designer Dawn Parrott, Cypress Texas
Opting for techniques that truly define a master artist,

Dawn Parrott executed mind-blowing excruciatingly fragile piping
skills on this one. The formula borrowed from another craft form
creates layers of strings spun from well-placed nails that end in
creating a picture. In this case Dawn substituted royal icing for the
strings and pasta for the nails. She chose to coat her cake in teal
royal icing to replicate the patina of verdigris. It’s the expected
finish of aged metal that lines up with the other metallic details
of psyche and cupid and the gilt bow plunging into sugarpaste
flowers at the top of her cake. To complete the overall design we
see delicate pressure piping. There is no doubt Dawn has worked
hard to refine her royal icing skills and can hold her own anywhere
in the world bar none.
5TH HONOURABLE MENTION - CORONATION

Designer Bryson Perkins, New Hampshire.
Bryson found inspiration stemming from the exterior of the Russian

Coronation Cathedral. Choosing to keep the body of his architectural
design a monochromatic ivory he then layered finely piped gilded
panels steeple-style to resemble a Faberge egg. Golden-railed
staircases, cornices and door trim were added in turn for distinctive
faux gold leaf contrast. Fragile African-wing-style piping was lightly
airbrushed in gold before placement. Go easy if you try it; too much
moisture and your treasured panels will dissolve.

THE FOLLOWING CAKES ARE IN NO PARTICULAR ORDER BUT WON GOLD OR
SILVER AND REPRESENT THE QUALITY OF THE WORK SEEN AT THE EVENT.
MY FAVOURITE THINGS
Designer Barbara Evans, Metamora Illinois
Simply pretty in pink, Barbara’s divine design is a cake no bride could

resist and the degree of difficulty is high. The stand alone piped
basket (inspired by a bracelet) is an empty shell painted in silver that
conceals the cake within. Executing the beautiful silver royal-iced cage
all in one piece is an accomplishment in itself, it also survived fifteen
hours on very bumpy roads, a testimony to its structural integrity. A
variety of sugar garden flowers, alstroemeria, daisies, peony buds and
foliage have been slipped inside the basket framework to enhance the
remaining standout techniques which include oriental string-work, a
royal iced collar, appliqué and stencilling.
DAHLIA DELIGHT
Designer Ted Scutti, Phoenix Arizona
From top-to-bottom definitely a cake of class with the focal point

being the elaborate cages that emulate artistic metal bent wirework
even to the point of including the soldering joins. Initially Ted fell
in love with a line drawn graphic featuring a panel of dahlias that
he then had to reinterpret in several different forms to decorate
each of the three cakes in a lavish piped tracery of silver wirework.
Confectioner’s glaze mixed with silver lustre dust did the trick
when it came to reproducing an authentic sheen. Observe the
silk-screened plaques burnished with edible silver leaf, textured
sugar paste and the lavishly decorated cake board!
SUBTLE OBSESSION
Designer Rachel Grady, Searcy Arizona
Nothing prettier than white-on-white and nothing beats a classic

and Rachel does it so well. Delicate details change from tier to
tier starting with a dome of wafer paper and flower paste roses,
pearls and a stickpin. Witness the exquisite piped filigree work and
embroidery with understated metallic accent along with a skirt
of petals, each tip embossed in silvery pearl artwork. Once again
extension work is alive and well and beautifully executed.

Cake Boutique
Ski Chalet
Celebration
This quaint little ski lodge sits upon a charming backdrop of snow topped rocky mountains.
Get creative and adorn your cake with some textured Christmas trees and frosty
snowflakes to finish off your magical winter retreat.
p71-73_Cake Boutique.indd 71 04/01/2017 15:09

You will need
Edibles:
• .5kg Sattina white icing
1
• 3 in 1 Sattina modelling paste
• edible sugar glue
• pearl white lustre dust (Sugarflair)
• Sattina royal icing
• rice paper
• cornflour pouch
• rejuvenator spirit
• Sattina grass green sugarpaste
• white mini sugar pearl sprinkles
• blossom tint in brown (Sugarflair)
• lustre sprays in blue and silver (PME)
• edible pens: red, black and green
• pastes: chestnut brown, dark brown and honey
gold (Sugarflair)
• small amount of black icing, for the window
Equipment:
• MM ‘more than a bird house’ cutter
F
• 17.7cm (7in) round deep cake
• 25cm (10in) hexagonal drum board
• small snowflake plunger cutter
• Dexam geometric cutter set
• craft knife
• rolling pins 22cm (9in) and 40cm (16in)
• variety of brushes for glue and paint
• grey foam pad, for drying
• scallop and blade tool (PME)
• impression mat set 1 – woodgrain mixed with chocolate brown blossom tint to surface with the cornflour pouch and roll your
• mini palette knife give the bark a beautiful colour. paste out to a thickness of 3-4mm. Using the
• FMM straight frill set 1 impression wood grain matt, press down over
• Smoother (PME) FOR THE MOUNTAINS the whole surface a little at a time to create
• PME round and wavy edge cutter XXX large 3 Cut a strip of greaseproof paper to fit around the desired effect. Cut out your ski chalet
• PME set of 3 Christmas tree cutters your cake, then cut a scalloped 'mountain range' shapes using the birdhouse cutter. You can
• scissors template. Remember that the two ends need to use the cutter set just as it is to make a square
• greaseproof paper finish with curves the same height. chalet but we extended one side to give a
Repeat the above using a slightly narrower more realistic chalet shape by increasing the
CREATING THE CAKE TOP piece of greaseproof. Using an edible pen, width another 2cm and dropping the right
1 Cover the cake and the hexagonal board with transfer your templates onto the rice paper. side to 4cm in height. One of the sides then
Sattina white sugarpaste using the smoother Using the silver and blue lustre sprays, needs to be cut to 4cm in height too, leaving
tool and leave to set. To create the raised effect gently spray around the tips and edges of the original height on the left side at 6cm.
for the chalet to sit on, roll out some white the mountains to create depth and colour. The roof on the long side also needs to be
Sattina sugarpaste to a thickness of 1cm and To attach around the cake, use royal icing or extended in length to ensure an overlap at the
cut out a disc using the round side of the PME piping jelly. For best results, overlap the rice edge. Leave to dry.
round and wavy edge cutter XXX large. paper mountains to create layers for a rocky Assemble the chalet using royal icing and
Attach this to the centre of the cake using some mountain effect. leave to dry. Meanwhile, cut out all its detailing
edible glue. To create the snowy tops, roll out some such as the windows, door, step, scalloped
Roll out some more sugarpaste and cut out a 3 in 1 Sattina modelling paste and cut out small edges and little rectangles before attaching
wavy edged disc using the reverse side of the snowflakes and blossoms (using the cutter from with edible glue. Roll out some sugarpaste in a
PME cutter, roll over again to increase its size so the geometric set). Then, using the round shape rectangular shape and cut away a curved wavy
that it overlaps the round disc and attach over cutter, cut away part of the shape. Attach to the edge long enough to cover the roof of the
the top with edible glue. Stick some mini pearl tops of the mountains using edible glue. chalet, and attach using edible glue.
white sprinkles randomly over the top to Cut out a square from the geometric set to
create a scattered snowy effect and, finally, FOR THE SKIS make a chimney, cover in a little sugarpaste to
make some pearlised snowflakes using the 4 Roll out a little 3 in 1 Sattina modelling paste look like snow and attach to the roof. Glue and
snowflake plunger cutters to attach around the to a thickness of 3mm and cut out two 1cm sprinkle mini pearls as a finishing touch, and use
sides of the cake. strips to create the skis. Using a craft knife, royal icing to attach the chalet in position on
cut the lengths to roughly 6cm, then trim one top of the cake.
FOR THE TREES end to a slight point and curve up. Leave to dry.
2 Roll out some Sattina grass green sugarpaste To decorate, use edible pens to create eccentric FINISHING TOUCHES
to a thickness of 4mm, then using the scallop patterns and designs for the skis. 6 To add a message or numbers, cut out a
end of the tool, press down lightly to create rectangular shape in the same colour modelling
textural lines. Next cut out several different sized FOR THE CHALET paste as the chalet, emboss to look like wood
trees using the PME Christmas tree cutter set 5 Mix 250g of 3 in 1 Sattina modelling paste and attach your cut out message with edible
and leave to dry on your foam pad. Paint the into a marble effect using the colours honey glue. Lastly, pop the pair of skis in front of the
base of the trees with a little rejuvenator spirit gold, dark brown, and chestnut. Dust your chalet and attach with a little royal icing. CDS


Cake Drums Cake Boxes Pearl Border Mould
Available in sizes 4” - 22” Available in sizes 6” - 20” By Marvellous Molds.
from 63p* from 56p* £12.59*
Safety Seal
£7.19 *
INSERT DIRECTLY INTO CAKE
NO NEED FOR POSY PICS
Safety Seal is an innovative
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Edibles that enables you
to coat items in a food
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sugar flowers, metal pics
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online orders using code: BestRetailer2016
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*Price shown includes 10% discount & is correct at time of going to print. Not to be used in conjunction with any other offers, exclusions apply. Valid until 28.02.17
p74_CCDFeb17.indd 1 23/12/2016 11:42:22

Cake classroom
A LITTLE BIT OF CAKE DECORATING HISTORY:

ERNEST ALBERT CARDNELL
Born in 1897 in Burnham, Essex, Cardnell was unlike other cake decorators already
covered in this series. Ernest’s father was not in the bakery and confectionery trade, he was
Part 7
a wheelwright (a maker and repairer of wooden wheels).
By Christine Flinn
www.christineflinn.co.uk
P
rior to the First World War, young Ernest run sugar pieces. Unlike today, however,
was an apprentice at a bakery in his home most of the run sugar pieces were created
town, and it was here that he learnt his directly on the cake and not as an off piece.
trade. Once the war had finished he could return The adjacent image is taken from Commercial
to the craft, this time moving to Bexleyheath, Cake Decoration and explains how to produce
Kent, to work in the bakery of Harry Nicholl. piped birds directly onto the cake, clearly
His time in Kent proved to be fruitful not illustrating how to produce figure piped/textured
only in his career but also his love life, as it relief birds in a rapid manner.
was here he that he met his wife-to-be Gladys Even after the destruction of World War II his
Julia Gibbs. He excelled in competitions, winning first book was republished in the late 1940s with
many awards at various bakery or confectionary an additional eighty pages.
specific exhibitions. Ernest prided himself on His passion for communicating cake design
attention to detail and accuracy, an almost- continued and he published a second book,
obsession which showed itself in his intricate Advanced Piping and Cake Design in the 1950s.
work. As interest in his work grew, he began to Arguably this book was of more interest to It is then quick and simple to attach the pre-
write several articles for trade-specific magazines. those in commercial bakeries, focusing on ‘fast’ made sugar pieces to a cake. See the example
Eventually there was sufficient interest cake decoration over traditional piping, making ‘sail boat’ cake. The ‘lily’ cake is an example of a
to prompt the publication of his first book, decoration more economical with respect to panelled cake created for a competition.
Commercial Cake Decoration (1928) under the effort, time and materials. The designs in this His third and last book, Decorated Cakes and
pseudonym name of Nirvana. This book was book rely on run sugar pieces (e.g. collars, Confectionery, was published in the late 1950’s.
designed to aid prospective applicants to the panels and motifs) which caused the cakes to This is by far my favourite of his works as the
City and Guilds examination on Design and look bigger than they actually were. The larger designs span all the celebrations and seasons
Decoration of Flour Confectionery; promoting cakes appear more decadent to the customer at that could be expected in a year, from Christmas
the principles of cake design, use of colour and no extra charge to the confectioner. This type of to birthdays. The designs are also multi-media,
impact of covering, finishing and lettering. design can also be prepared in advance, relying on combinations of royal icing, marzipan,
Most of the designs within this book involve with various sugar pieces produced during ‘slack’ buttercream, chocolate and pouring fondant. CDS
piped scrolls, shells and line work with accents of hours then stored till required.
p75_Cake Classroom.indd 75 04/01/2017 15:09

Shopping list
Treat from
Choccywoccydoodah
Let the world famous
Choccywoccydoodah inspire you with
their array of fabulous cake toppers.
Visit www.choccywoccydoodah.com
to see their latest designs that keep
people wanting more!
Sign of love Lovely sugarpaste

Love Sculpture designer stencil The perfect choice for covering cakes, this
inspired by the well-known LOVE sign in Love Lovely Red Massa Ticino sugarpaste has high
Park, Philadelphia, can be used on large or elasticity and will not rip or crack whilst being
small cupcakes. Durable and recommended used. £2.69 for 250g, available from
for use with hot fondant, royal icing or melted www.thecakedecoratingcompany.co.uk.
chocolate. £5.50 available from
www.thecakedecoratingcompany.co.uk.
Valentine’s
Day Shopping
We take a look at some of the latest items on the market, inspired by love.
Extra red
Made by Sugarflair, this red extra max
concentrated icing paste can be added to royal
icing, buttercream, marzipan, modelling pastes
and more! Ideal for red velvet bakes, especially
on Valentine’s Day. A 400g tub costs £22.95,
available from www.cake-stuff.com.
Lovely lace
Glitz and glamour
A soft, flexible silicon mat that is odourless and
Perfect for an anniversary or Valentine’s non-stick, this Silly Cone Amelie lace border,
Day cake, this lowercase love diamante costing £5.95, will add beautiful detail to
embellishment, costing £4.49, is sure to bring romantic designs. Available from
glitz and glamour to the occasion. Available www.cake-stuff.com.
from www.thecakedecoratingcompany.co.uk.
p76-77_Shopping.indd 76 04/01/2017 15:11

Shopping list
Must-have colours
A Valentine’s Day treat must-have - Renshaw
Ready to Roll Icing Valentines Bundle, including
Poppy Red, Baby Pink and White, colours which
will look beautiful together or on their own.
A three pack costs £4.50, available from
www.hobbycraft.co.uk.
Baked with love

Your cookies will certainly be baked with love
when using these Wilton Heart Shaped Cookie
Cutters. A set of six costs £4.00 available from
www.hobbycraft.co.uk.
Two lovers
This stencil of two lovers leaning in for a
kiss will make a beautiful silhouette atop an
engagement or wedding themed cupcake.
Costing £4.95, the stencil is made from off
grade plastic and can be used with royal icing
or edible lustre dusts. Available from
www.cakecraftworld.co.uk.
Little love birds

Add the finishing touch to your cakes
with these adorable love birds by Culpitt. Loving retro!
A twelve pack costs £2.50 and is
available from www.hobbycraft.co.uk. Add to cupcakes or cookies for a taste of
nostalgia! These assorted wafer love heart
decorations are great for a retro theme and cost
£2.95 for a pack of 24. Available from
www.cakecraftworld.co.uk.
From the heart

For a professional finish with perfectly formed
hearts, use this Chocolatier Artisan Chocolate
Mould. Easy to use and super-tough, it costs
£9.99 from www.lakeland.co.uk.
p76-77_Shopping.indd 77 04/01/2017 15:11

WATERDALE CENTRE, DONCASTER Cake decorating supplies, beginners cake decorating courses,
Cakes & Sugarcraft Shop

one-one tuition and monthly workshops
For all your cake decorating needs and
FRAMAR CUTTERS LTD
alton Road, East www.Molesey,
amazing-floral-sugar. Surrey co.uk KT8 0DH 01902T:238100
friendly advice please give us a call:
020/ 07917 8941 1591
176453
Start your subscription today. Turn to page 42 for more details
The Waterdale Centre, 21 Queensgate, Doncaster DN1 3JN
e.ribbons@talk21.com W: www.blueribbons.co.uk
www.rosemacefieldcakecraft.com
Unit 3, Castle Street, Roseville, Coseley,
T: 01302 323338 West Midlands WV14 9DP
Manufacturers of Fine Quality Metal Cutters suitable for Sugarcraft and Cold Porcelain
Merseyside SURREY
CHESHIRE Nottinghamshire Over 300 designs
Corteil & Barratt

For a brochure or more details please
Cameo Cakecraft Tel 01202 659760 ororders
online Fax using
Email: framar@hotmail.co.uk
BestRetailer2016
01202code:659133
SUGARCRAFT SUPERMARKET
Serving the world of cake for over 30 years
19b Moor Road • Broadstone • Dorset BH18 8AZ
Unit 4 , Park Entrancerange
Complete Business Centre, Vittoria
of sugarcraft Street,
/ cake decorating
Birkenhead Merseyside CH41
materials and 4EZ
equipment or check out our website ~ www.framarcutters.co.uk
T: 0151 647
Demonstrations, 1697
shop courses and classes available Suppliers to the trade only SAFETY SEAL
We are expanding our customer base - contact us nowAfor details
FOOD SAFEof BARRIER
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akes, Large selection of wedding favours “Fine Cut” Safety Seal is an innovative
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pment,
We offer a large selection of sugar flowers to trade
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EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE,
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material. Perfect for sugar
urs 40 HIGH STREET • EWELL VILLAGE Enquiries for catalogue of over 450 products inc
NEW RANGE of Décor Art Cutters to:
CAKECRAFT
For all your
flowers, metal picks and other
everyday items used on cakes
sugarcraft equipment
that are not usually food safe.
EPSOM • SURREY KT17 1RW Contact:
‘FINE CUT’ SUGARCRAFT PRODUCTS
ROAD Tel/Fax: 020 8393 0032 Workshop No. 4 • Old Stable Block 1 New Beetwell Street
Chesterfield • Derbyshire S40 1QR
RM1 2LT www.cakesrus.co.uk Holme Pierrepont Hall •www.thecakedecoratingcompany.co.uk
Holme Pierrepont
727 www.cameo-cakes.com
T R A D E
D I S C O U N T • M A I L O R D E R S E R V I C E
Nottingham NG12includes
*Price shown 2LD • Tel/Fax: 0115 &933
10% discount
www.finecutsugarcraft.com
correct
01246
4349at time of going to print. 234853
Exclusions apply. Offer valid until 28.02.17
www.crazyaboutcakecraft.co.uk
Oxfordshire THAME Cake Designer

For all your
garcraft and
ke decorating
quirements.
ll in for some
Tel: 01844 347147
endly service
& advice.
• Classes with Tracey Mann
rcraft.co.uk • Chocolate paste
TRY • Transfer Sheets
(for chocolate/sugarpaste)
• Gift Vouchers
• Belgian Chocolate Couverture
www.traceyscakes.co.uk
BACK ISSUES
COMPLETE YOUR COLLECTION...
April 2015 May 2015 June 2015

plies & £5.20 inc p&p per back issue copy (UK only), Europe £7.70 inc p&p, RoW £8.70 inc p&p.
For digital and paper back issues go to www.cake-craft.com
Previous issues are also available on our website
our shop
WANT TO KEEP YOUR BACK ISSUES IN
Windsor GREAT CONDITION?
Go to www.cake-craft.com
Tin and
and for just £5.95 + p&p
you can treat yourself to a
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rnet.com
craft.co.uk 12 issue binder
Feb_classifieds.indd 79 23/12/2016 11:50:12

Treat those you love
Rocky Road
Indulge the senses this Valentine’s day, Choccywoccydoodah style. Our favourite chocolate
cake bakers and dream makers share their delicious recipe…
You will need

• chunks of honeycomb
• brittle
• fudge
• coconut ice
• marshmallows
• nougat
• milk chocolate
• a baking tray lined with baking parchment
1 Melt a big bowl of milk chocolate slowly

in the microwave.
2 Fill the bowl with all the above.
3 Pour into the lined baking tray.
4 Pop into the fridge to set.
5 Enjoy true love, meant for sharing.
VARIATIONS:
Add jelly beans or wine gums. We do.
"IT’S PERFECTLY
ACCEPTABLE TO BUY ALL
YOUR INGREDIENTS TO
MAKE THIS, IF YOU DON'T
HAVE TIME TO MAKE
ALL THE INDIVIDUAL
ITEMS. IT'S AS EASY OR
AS HARD AS YOU WANT
TO MAKE IT.”
Visit www.choccywoccydoodah.com
for incredible chocolate shopping and
inspiration
p80_Choccywoccydoodah.indd 80 04/01/2017 15:11

GIVING EXPERT ADVICE FOR OVER 21 YEARS
MARCH 2017
ON SALE 16TH FEBRUARY
COMING
NEXT
HELLO SPRING, MONTH
HELLO COLOUR!
BEAUTIFUL CAKES FROM
BEGINNER TO EXPERT
• YOU TOO CAN ROCK THE GEODE

TREND, WITH A MULTI-TIER OR
CRYSTAL CUPCAKES
• MAKE A STUNNING AFTERNOON
TEA, TOPSY-TURVY CAKE
• SUPER SIMPLE AND VERY
EFFECTIVE, EIGHTIES NOSTALGIC
NOVELTY FROM
DANIELLE GOTHERIDGE
• MAKE WAFER BIRDS WITH
OUR VERY FIRST GREAT BRITISH
CAKE DECORATOR WINNER,
ZOE BURMESTER
GET YOURS BEFORE IT HITS THE SHELVES, SEE PAGE 42 FOR OUR LATEST FABULOUS SUBSCRIPTION OFFER!
Editor: Leeanne Cooper Subscription Enquiries, Back Issues, UK Sugarcraft Shop Sales: The views expressed by contributors are unsatisfactory transactions. No warranty is
Cake Decoration & Sugarcraft Binders and Cake Craft Guides: Natalie Cole not necessarily those of the editor or implied in respect of any product mentioned
Warners Group Publications Plc, Cake Decoration & Sugarcraft Magazine, Warners Group Publications Plc, publisher. Every care is taken to ensure that herewith. The Advertising Standards
West Street, Bourne, Lincolnshire PE10 9PH Anglo American Media Ltd, West Street, West Street, Bourne, Lincolnshire PE10 9PH the content of the magazine is accurate; Authority exists to regulate the content of
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Head Designer: Robbie Relf UK £44.40 including postage without the prior permission in writing of
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p81_NEXT_MONTH.indd 81 04/01/2017 15:10

Cake memoir
LAST CRUMBS…
We talk cake business with online cake class pioneer, Paul Bradford…
WHAT IS YOUR SIGNATURE VALENTINE CAKE?

Valentine’s is always a strange one as it’s
usually the guy buying the cake and usually
looking for a lot more guidance. Of course
the safe route is to go all romantic, but for me
my signature Valentine’s cake needs to be the
Horny Devil.
WITH SUCH A THRIVING ONLINE SCHOOL, DO

YOU STILL TAKE CAKE COMMISSIONS?
Five years ago we set ourselves a target of
creating a business that would allow us to live
anywhere in the world. That dream has been
achieved and after two stints in Spain I am now my dream for 2017 is to get to the end of my
settling back into my new home in Scotland first course there, and see all the amazing cakes
so will be starting to take on private and students’ faces. I feel that cakes are more
commissions again. about emotion than a physical product and
what better gift that be able to help someone
WHAT PROMPTED YOU TO DEVELOP THE give that emotion to others.
PAUL BRADFORD SUGARCRAFT SCHOOL?
I have been teaching now for ten years, but up HOW IS YOUR PERSONALITY REFLECTED IN
until six years ago it was just a little add on to YOUR WORK?
the cake business. However, six years ago we There are lots of great cake artists out there,
had one of the worst winters I can remember. but for me, especially in teaching, you have got HOW DO YOU OVERCOME ‘CAKE
We couldn’t open our shops or cafe for nearly to have fun and enjoy it. That comes through in DESIGNERS BLOCK’?
six weeks. We had weddings on, but couldn’t your class and in the cakes that are made. Thankfully it doesn’t happen too often,
get designers in to make the cakes and when The key objective for me is to ensure that but when it does it’s the end of the world.
we did make the cakes we couldn’t get them everyone has a great time and so what if the I’ll sulk about looking for inspiration and
to the venue. It was a really tough time. Being model only has one arm, the student now nothing happens then I start to question, is this
stuck in the house, David came up with the idea knows how to make an arm so can add it the end of cakes for me? Then I’ll see a building,
of online tutorials. At that time nobody was on later. That rarely, if ever, happens, but my a tree, a car or animal and the creative juices
doing them except for a few YouTube tutorials personality I hope shows that it is all about start flowing again. The more I try to come out
so against my initial better judgement, having good fun and laugh and when things do it, the longer it takes. Best to give into it and
Paul Bradford Sugarcraft School was born. go wrong it’s less of a drama and they can be take time out and let it come back naturally.
I’m thankful for that bad winter, because I truly sorted out with a smile.
love what I do and haven’t looked back since. WHICH OF YOUR COURSES WOULD YOU SAY
ARE THERE PARTICULAR MOMENTS, ARTISTS IS ESSENTIAL FOR THOSE PROGRESSING
WHICH OF YOUR DESIGNS IS MOST POPULAR OR CAKES THAT INSPIRED YOU TO BECOME FROM KITCHEN HOBBY TO KITCHEN
FOR NOVELTY? WEDDING? A CAKE ARTIST? BUSINESS?
Novelty designs often get the most views, I started baking with my Gran from a very young I often get asked ‘when will I be good enough
perhaps as they appeal to a wider audience but age then graduated onto decorating by the age to become a professional’? It rarely comes
interestingly, wedding cakes get watched right of twelve, from then on I always knew that I down to the quality of the cakes, but more
through to the end most often. Personally, I feel wanted my own cake shop. At that time my idols about the person and are they able to cope
my niche is in challenging were Debbie Brown and with the rough and tumble involved in running
structured novelty cakes Maisie Parrish and I’ve any business. I’ve been lucky as David has
and it’s those designs been lucky enough to looked after the business side of things for me
that have seen the most have met and worked from the start, which is just as well because I’m
views like my recent Potter’s with them both. dyslexic and not great with numbers, but it just
Owl cake that stood three shows you even with these barriers there are
feet tall. WHAT WOULD YOU ways to get through.
SAY ARE THE MOST The most important course for anyone
IF YOU COULD BOOK ANY CAKE EXCITING DEVELOPMENTS thinking of starting a cake business isn’t a
ARTIST TO FILM WITH FOR THE AND TRENDS IN CAKE DESIGN AND cake design but our Pro course ‘Knowing Your
SCHOOL, WHO WOULD IT BE? SUGARCRAFT, RIGHT NOW? Numbers’. Once you know your numbers you
That’s not fair, but I could narrow it down to Right now sugar models are definitely in can get on with making exciting and challenging
three. it would be: Mike McCarey, Karen Portaleo demand. There are many great artists and cakes, which will improve those numbers. CDS
and Carlos Lischetti. I particularly like Barbara Rigini (Italian
Fairies) and Valentina Terzieva whose
WHAT TOPS YOUR CAKE CAREER BUCKET models have inspired me to change my NEED TO KNOW...
LIST FOR 2017? style. It’s truly amazing just how lifelike
Visit www.designer-cakes.com to view
I’m in the process of converting an outbuilding they are getting and that’s all free hand
Paul’s courses online.
in the garden to become my new studio so without moulds.
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1565 Transparent PBSS
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The
Guides
ESSENTIAL
Templates
Easy to trace templates to add lots of love to your cakes
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The 2
Guides
Welcome To the second in our series of

Essential Template guides…
Here at Cake HQ we are desperately romantic and

embrace any opportunity to pipe iced and chocolate
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hearts, cherubs, swags and sweet messages.

So, we thought a template guide for Valentines would be most
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In the mood for Love?
useful for all love and wedding cakes. Trace our handpicked
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Take a romantic journey with us...
designs onto baking paper or onto paper ready to cover with
acetate for piping and you can use these templates again www.facebook.com/cakedecorationandsugarcraft
and again.
@CakeDecMag
Play with edible pens, paints or dusts mixed with alcohol www.pinterest.com/CakeDecMagazine
or pipe royal icing or melted chocolate for truly decadent
Valentine’s decorations. Adorn and frame with fondant, cakedecorationmagazine
modelling chocolate or wafer flowers and don’t forget to
send us your photos. The only limit with templates is your
www.cakedecorationmagazine.co.uk
imagination, so let it run wild and indulge the one you love!
The How to Guides Essential Templates
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Templates
www.cakedecorationmagazine.co.uk

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