Cake Craft & Decorating 2015'02

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    OnetoWatch

    February 2015 Issue 195 3.70

    PERFECT Patisserie treatsfor your Valentine

    MASTER cake carvingin a few simple steps

    The worlds leading sugarcraft magazine

    Made with LoveRomantic creations andsentimental sugarcraft

    www.cake-craft.com

    Creative cookiesfor all occasions

    Wedding cakes toimpress and inspire

    Talented

    designers

    showcasetheir skills

    PLUS...TOP TIPS

    & techniquesfor beginners

    950ofprizestobewon

    950ofprizestobewon

    15 exclusive step-by-step projects for all skill levels

    overover

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    Romance is in the air this month and our cover cake typifies this with beautiful

    show stopping peonies and a unique button heart design. Whether it's a

    stacked, intricate, plain or floral wedding cake you need, we have them all for

    you in this issue.

    I know from emails received that Cake Carving is something many of you are

    particularly afraid to tackle so we have included two in depth projects to help

    you to overcome this tricky sugarcraft skill.

    If modelling is your forte why not try our One To Watch project by EgleMontalbano. She has created a gorgeous Valentine Bride, completely

    hand modelled without the use of a single mould (and that

    includes the face). We also give a warm welcome to Mandy

    Strahan with her very first project for , a heart shaped

    Valentine cake. Her design could also be easily adapted for a

    single tier wedding or anniversary cake.

    If time is short but you would still like to tell someone

    you love them, have a go at Marion Frosts effective and

    very pretty cookies; they will elevate a cup of coffee to

    a special occasion.

    If you are looking for more carved novelty cake

    designs take a look at our latest Party Cakes guide,

    available from www.cake-craft.com

    Julie Askew, Editor

    [email protected]

    Tel: 02476 738846

    1

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

    21

    12

    28

    34

    46

    Julie Askew

    Editor

    Follow us

    on Facebookwww.facebook.com/cakecraftanddecoration

    and Twitterhttps://twitter.com/CakeMagEditor

    www.cake-craft.com

    See page 40 for this project.

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

    Cover photography:Clark Smith-Stanley

    THE

    Media Partner forCake International

    EventCity,

    Manchester

    6-8 February 2015

    ExCeL, London

    27-29 March 2015

    is available as a digital edition!

    Save over 13% on the single issue pricewith a 12 issue digital subscription!

    Visit www.pocketmags.com and search forCake Craft and Decoration Magazine

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    4 Peony Romance

    The elegant wedding cake featured on our cover this month is from Christina Ludlam and showcasesfuchsia peonies with gold embellishments and buttons to match.

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

    12 Marry Me?

    They say the way to a mans heart is through his stomach and what sweet toothed guy could resist thistasty red, heart shaped, lacy cake adaptable for a wedding or anniversary cake too from new contributorMandy Strahand.

    17 Recommended Reads

    Settle down with a cup of tea and the books we suggest you add to your library this month.

    20 Sugar Flowers For Beginners Sweet Pea

    Flower expert Ulla Netzband guides you through the creation of realistic sweet peas with lots ofhelpful information ideal for a beginner to tackle.

    28 Masterclass Hoppy Valentines

    Make a very appealing 3D carved frog cake for a fun Valentines celebration or birthday cake, with atutorial on how to coat spherical cakes, with the help of experts Hannah Collison and Lynn Rees-Glendinning.

    34 Vintage Wedding Car

    Cake designer Rose Macefieldbuilds an edible vintage wedding car complete with handmade sugarmodels of the bride and groom. An ingenious wedding cake especially for a smaller wedding.

    38 Guinness World Record Breaking Cake!

    Jacqui Kellygives us an insight into how a group of cake decorators helped to achieve the WorldRecord for The Largest Cake Sculpture.

    40 Ranunculus and Lace Wedding Cake

    Edible crocheted lace and beautiful sugar ranunculus combine to create Karen Daviess gorgeous,elegant wedding cake.

    46 One To Watch Valentine BrideTalented Egle Montalbano from Sicily is a frequent contributor to our facebook page. Here she givesus her expert guidance in hand modelling this exquisite, sugar bride. (No moulds required!)

    50 Given With Love

    Short of time but needing that special touch - use one of Marion Frosts 8 decorated cookies, suitablefor weddings, baby celebrations, birthdays and so many other events.

    55 Sugar Skills School - Carving Cakes

    What can be a daunting task to try for the first time - creating carved cakes, is tackled comprehensivelyby Carol Deacon. She includes an adaptable book cake and a winsome Valentine Panda cake.

    62 Oklahoma State Sugar Art Show

    USAs Kerry Vincentreports on this most prestigious of events in the Cake Worlds calendar. This yearthe theme was 50 Shades Of Pretty Cake which attracted the very top cake decorators. Here are theirexquisite creations.

    68 Cake Boutique Love Forever

    A heart adorned, two tier Valentine wedding cake from Barker Bakes.

    70 Ptisserie Valentines

    Ruth Clemens, blogger and GBBO finalist, bakes Mini Meringue Kisses, Chocolate ValentinesCupcakes, Strawberry & Choux Puff Stack with step-by-step guidance on producing perfect chouxpastry.

    74 Manchester Cake International Show

    Exciting news about the demonstrators booked for the Manchester, Cake International Show.

    79 Coming Next Month

    Highlights from Marchs issue of . Creative Celebration cakes!

    80 Subscriptions

    Subscribe now and receive a free gift.

    50

    55

    70

    68

    Ingredients

    PROJECT

    COVER PROJECT

    PROJECT

    PROJECT

    PROJECT

    PROJECT

    PROJECT

    PROJECT

    PROJECT

    80 Subscribe Today

    Editors Choice

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    Wedding

    As graceful as the mostbeautiful ballerina,the Peony is a trulycaptivating flowerconjuring a sense of

    occasion when seen,so its hardlysurprising that it isalways a romanticfavourite.

    Christina Ludlam

    Photography:ClarkSmith-St

    anley

    Peony

    Romance

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    You will need

    Consumables

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

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

    round cake drum 35cm (14in)

    sugarpaste cream 3.5kg (6lb 9oz)

    modelling paste 600g (1lb 6oz)

    flower paste 200g fuchsia, 20g gold

    royal icing cream, gold use autumn leaf colour buttercream or ganache

    plastic dowels

    gold lustre spray

    pearl lustre spray

    lustre dust cream pearl, white pearl, gold

    florist wire 24 gauge

    white florist tape

    small head stamens

    food colour paste autumn leaf, fuchsia

    lemon extract

    icing sugar

    cornflour

    edible glue

    petal dusting powders lemon, strawberry, fuchsia posy picks

    Tools

    rolling pin

    piping bags 2

    piping tube No. 2

    pizza wheel

    cake smoothers 2

    dresden tool

    double-sided peony veiner

    round paintbrush

    flat paintbrush

    grooved sugarcraft board

    heart-shaped cutter 6cm (2in)

    button moulds

    floral swag mould (Katy Sue Designs - Hat Mould)

    metal ball tool

    paint palette

    foam petal pad

    5

    Wedding

    Cover a 14in round cake drum with cream sugarpaste and allowit to dry. Use a scriber to trace the peony outline on to thecovered board. Using cream royal icing and a No. 1.5 pipingtube, pipe a thick line of cream royal icing around the outeredge of one of the outer petals.

    Press the bristles of a slightly dampened paintbrush into the softroyal icing and pull the icing inwards towards the base of thepetal. Continue to pipe one petal at a time, overlapping wherenecessary, working inwards to complete the centre of each flower.

    1 2

    Cover the 4in cake with cream sugarpaste. Place one smootheron top and a second smoother on the side of the cake and strokethe sugarpaste outwards and upwards encouraging it to form a

    sharp edge. Repeat for all three cakes. Insert 4 dowels into the6in and 8in cakes, trimming to the exact height of the cakes.

    When the brush embroidery is completely dry, use a wide, flatbrush to apply cream pearl lustre powder over the petals. Addhighlights using a little gold lustre powder then soften the

    overall appearance using pearl white lustre over the entiresurface of each flower.

    3 4

    Attach the cakesto the cake cardswith a littlebuttercream organache. Fill thecakes with yourchoice of fillingand crumb coatwith a layer ofbuttercream organache. Allowthe crumb coat tofirm in therefrigerator for atleast 30 minutesbefore coveringthe cakes.

    Make themodelling pasteby mixing 1 leveltsp of Tylo/CMCwith 600gsugarpaste. Applya little whitevegetable fat(Trex) to yourhands and kneadthe modelling

    paste thoroughly.Place inside aplastic bag toenable the Tylo toactivate for atleast 30 minutes.

    I have usedautumn leafpaste colour tocreate both thecream and goldcoloursthroughout this

    project.

    Preparation

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    Place the first pleat face down on the work surface and fold overapproximately 5mm down one side. Smooth down the fold

    with your finger and apply a little water or edible glue to theentire surface of the pleat.

    Continue adding pleats, allowing the folded edge of each pleatto overlap the previous pleat by approximately 5mm. Once youreach the centre back point, return to the front of your cakeand continue adding pleats to the opposite side.

    Position the first pleat on to the 8in cake allowing the foldededge to overlap the centre front panel slightly. Smooth the top ofthe pleat over the top of the cake, keeping the folded edge in line

    with the centre front panel. Trim the bottom edge if necessary.

    To complete the pleated tier, cut one final pleat and fold bothsides over by approximately 5mm. Apply a little water to theback then position it, overlapping the pleats on both sides ofthe centre back.

    6 www.cake-craft.com

    Wedding

    Dust the work surface with cornflour. Roll some modellingpaste to 2mm thick and cut the centre front panel. Use adresden tool to encourage the paste to form two narrow pleats

    where indicated on the template then apply the panel to thecentre front of the 8in cake with a little water.

    Mark the centre back point of your cake. Roll out moremodelling paste to 2mm thick and use the pleat template to cutseveral triangle pleats. Work quickly and keep the paste coveredto prevent it drying out.

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    10

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    Place the petal face down onto a foam petal pad. Thin the edgesof the petal by stroking firmly with a ball tool, ensuring the ballremains half on the pad and half on the edge of the petal. Tofrill the edges, continue stroking back and forth withoutturning the ball tool. Place onto dimpled foam to dry.

    Colour approximately 200g of flower paste with fuchsia pastecolour. Lightly dust a grooved sugarcraft board with cornflourand place a small piece of sugar flower paste on to one of thegrooves. Roll the paste to approximately 1-2 mm thick. Holdingthe paste at the top, peel it from the board.

    7

    Wedding

    For the pistil, thread a hooked 24g wire into a 1cm ball of goldflower paste and pinch the paste together to create a teardropshape. Pinch down the sides of the teardrop to give it atriangular profile then curl the tip over slightly. Make threepistils for each flower and tape together using floristry tape.

    1211

    Colour approximately 200g of flower paste with fuchsia pastecolour. Lightly dust a grooved sugarcraft board with cornflourand place a small piece of sugar flower paste onto one of thegrooves. Roll the paste to approximately 1-2 mm thick.Holding the paste at the top, peel it from the board.

    Use non-toxic glue to stick smallbunches of 10-12 stamenstogether. When the glue is dry,cut the stamens in half and gluethe small bunches to the back ofthe pistil. Make 12 smallbunches for each peony centre.Once the centres are completelydry, spray or paint with ediblegold lustre spray. Use a piece ofpaper towel to protect the worksurface and remember to spraythe underside of the centre too.

    13 14

    Dip a 24g florist wire into edible glue and thread it into theraised vein to approximately half way up the petal. Place the

    wired petal into the two-part veiner and press the two sidestogether firmly to vein the petal.

    15 16

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    Insert a posy pic or piece of drinking straw into the left handside of the top tier and the right hand side of the bottom tierthen use pliers to insert the peonies into the posy picks.

    Start taping the petals, one at a time, around the gold stamens.The first petal should be taped slightly below the bottom of thepetal leaving approximately 1cm of wire exposed above the tape.Continue adding petals to achieve a full, round appearance.

    Spray the entire surface of the cake and board with pearl lustrespray. Mix some gold lustre powder with a little lemon extractto the consistency of single cream and use it to paint the goldembellishments.

    8 www.cake-craft.com

    Wedding

    Place the petal face down on to a foam petal pad. Thin theedges of the petal by stroking firmly with a ball tool, ensuringthe ball remains half on the pad and half on the edge of thepetal. To frill the edges, continue stroking back and forth

    without turning the ball tool. Place on to dimpled foam to dry.

    1817

    Use fuchsia, pink, cream and gold modelling paste to make aselection of moulded buttons and flower embellishments tocover the surface of the gold heart. Attach with a little royalicing or edible glue. Make several gold floral swagembellishments, curve into an S shape then apply around thebase of the 4in and 6in tiers to create a border.

    2221

    Roll out a ball of gold modelling paste to approximately 2mmthick and cut a large heart using the heart template. Stick the heartto the centre front of the 6in round cake. Fill a piping bag fitted

    with a No. 2 piping tube with gold royal icing and pipe a snailtrail border or series of dots around the edge of the gold heart.

    2019

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    Wedding

    9

    Centre front panel

    Pleat

    Pleat

    Pleat panel

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    Market Place

    Easy To Use - Choco WritersEven for an experienced baker, decorating with chocolate can be amessy and stressful experience, but not anymore. With Choco

    Writers, decorating with chocolate has never been easier.

    Forget technical terms such as tempering and forget those messypiping bags, with Choco Writers the chocolate is already neatly

    sealed in a ready-to-use tube. Justpop in hot water to melt, snip theend off the tube and then write,swirl, draw and drizzle on your cakesand bakes. Youll create yourshowstopper in no time!

    Choco Writers come in three deliciousflavours: Milk, White and Dark.

    Cake Dcor have put together afantastic goodie bag packed full of

    Cake Dcor products, each wortharound 30.

    5 Lucky winners will receive threeChoco Writers (one in each flavour),one tube of Perfect Swirl Frosting inMadagascan Vanilla; one tube of TwoColour Stripes Frosting inChocoholic Vanilla; one pot of each

    of Cake Dcors BLING Sprinkle Range(Gold Glimmer Sugar, Gold Chocolate

    Chips, Gold Stars, Silver Stars, GoldChocolate Splitters, Gold, Silver &

    Bronze Crunch) and a Cake Dcor apron.

    Have a look at www.mycakedecor.co.uk for

    more fun decorating ideas and stockists. Also follow Cake Dcor on Facebook andTwitter (@MyCakeDecor).

    10 www.cake-craft.com

    World of Icing has been supplying cakedecorators for 11 years with everythingthey could possibly need to decoratetheir cakes. They have now expandedand launched their new online

    shop! Take a browse around their shopat www.worldoficing.co.uk/shop

    To celebrate this they are offering onelucky reader the opportunity to win apink Dinky Doodle Airbrush worth 95.

    To enter this competition go to www.cake-craft.com and click on This MonthsCompetition. The closing date for this competition is 3rd February.

    online competition Win a Dinky Doodle Airbrush

    Bake For YourValentine

    For a special meal for your Valentine, you cant go wrong withthis stylish, uniquely designed heart shaped ceramic dish fromthe Appolia cookware collection rrp 22.95 (size 29 x 28cm).

    Available in a range of 6 colours, crafted from natural clays ofvery high quality they are manufactured in France.

    The low porosity of the material guarantees the best cookingprocess, as well as a high thermal and mechanical shockresistance. The enamels are scratch resistant and easy to clean.The entire manufacturing process is environmentally friendlyand safe. All Appolia products comply with the tougheststandards and health and safety regulations. They do not

    contain lead or cadmium. The raw materials used are nonpolluting and a mono cooking process is used to limit theimpacton the environment. Appolia is also engaged in astrategy of reducing all unnecessarily disposable packagingboxes, a good move for mother earth. www.ictc.co.uk

    MarketPlace

    'Market Place' is where you can find useful information from the tradeor organisations which we think will be of interest to readers.

    It's also the place where you have a chance of picking up a free sample.

    Worth95!

    5togiveaway

    worth114!

    goodiebags

    worth150!

    950ofpr

    izesto

    bewon

    950ofpr

    izesto

    bewon

    overover

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    More Developments

    At Barker BakesBarker Bakes Sugarpaste andChocolate Paste launched in August2014 have extended their colour range to 50 with 7 new colours -Coral, Jade, Raspberry, Bronze, Midnight Red, Midnight Green,Grey. They have also added New Duo Range of flower pastes - 2(complimentary) colours in one convenient pack launched andNew Pearl Toppers.

    They have been asked why they use the premium foil packsrather than cheaper packaging, and it is because it ensures thatthere is no colour fade, which occurs with food colours as theytend to be photo-sensitive. Also it is most convenient for freezingin its pack, so we have found this to be most versatile,additionally it can take the weight of a 180lb man before

    bursting so customers can be assured that the product will alwaysreach them in peak condition (assuming it was stored correctly bythe retailer) and reduces/eliminates taint and odour penetrationthat can occur in lighter-weight packaging.

    It is also an exciting time for them and they are now looking foroutlets to stock their products so do ask your favourite retailer ifyou want the convenience of local shopping.

    Market Place

    Culpitts NEW

    Metallic Modelling

    Paste

    Culpitt have introduced a

    new metallic effectModelling Paste which isavailable in beautiful Goldand Silver lustre shades.

    The metallic colour is spreadevenly through the modellingpaste, so you get perfectly evencolour throughout yourdecoration and dont have tocompromise on any of the surface detail,as you would if you were applying lustre dusts or sprays.

    Its really easy to use, simply knead it gently with yourfingers and youre ready to start making your decoration.

    This modelling paste is very versatile, its perfect formodelling, moulding, texturing, using with cutters andmaking into delicate flowers.

    Culpitts Gold and Silver coloured Modelling Paste is fullyedible and comes in 100g packs which retail for 2.95.

    Trade: www.culpitt.comConsumer: www.culpittcakeclub.com

    11

    Fun Animal Moulds

    We have had requests

    here at the magazine foranimal related cakes andthese new fun mouldsby Karen Davies Cakesmight just be what youare looking for. Perfectfor childrens cakes,each retailing for

    19.00 and designed by Karens daughter, Alice.

    The Lamb and Chick are lovely forEaster decorations! The new Jungle

    Animals mould comes with a Hippo,Giraffe, Monkey, Lion and an Elephant!The cute and fun characters in bothmoulds are great for any childrens cakesand the perfect size for cupcakes too!

    Karen Davies Cakes now run courseswhich offer a wide range of sugarcraftskills from sugar flowers, piping, andfigure modelling to basics such as covering cakes. All materials, lunch and refreshmentsare included. See their website for dates and moredetails.

    www.karendaviescakes.co.uk 0151 643 0055

    www.culpitt.com

    3bundlesworth

    300!

    20setsworth118!

    www.barkerbakes.co.uk

    0121 311 1624

    10togiveaway

    Worth190!

    3 Winners will each receive a bumper Valentines bundle worth over 100.

    Toppers:2 packs of Barker Bakes Diamante Stems1 Barker Bakes Crystal Entwined Heart Topper Large1 packs of Barker Bakes Crystal Toppers

    1 Pack of Barker Bakes Pearl Topper1 Barker Bakes Butterfly Crystal Topper

    Consumables:3 packs of Barker Bakes 300g Flower paste1 pack of Barker Bakes 300g Modelling Paste1 Pack of Barker Bakes 300g Sugarpaste

    1 bottle of Barker Bakes Edi-Goo

    To EnterFor your chance to win one of these great prizes,

    go to www.cake-craft.com from 8th January or send

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

    forgetting to include your name, address and emailaddress). The final date for giveaways will be 3rd

    February 2015.

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    Valentine

    Mandy Strahand

    Mandys Sugarcraft www.facebook.com/MandysSugarcraft

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    Consumables

    heart-shaped cake 15cm (6in)

    white sugarpaste 750g

    sugarpaste red 750g (500g for cake

    drum and flowers, 250g for cake sides)to which you need to add teaspoonof CMC/Tylose powder per 250g -add the night before and use paste thefollowing day

    pastillage white 100g

    flower paste red 20g

    dusting powder red (Sugarflair)

    royal icing white 100g

    round cake drum 30cm (12in)

    square cake card 15cm (6in)

    baking parchment

    A4 piece of card

    white ribbon 1.25 metres x 15mm

    cocktail sticks white vegetable fat (e.g. Trex)

    Tools

    broderie anglaise B (Patchwork Cutters)

    Tappit Funky Letters (FMM)

    cream horn moulds pack of 4 (Lakeland)

    icing tube No. 2 icing tube leaf

    small piping bags (2)

    mini heart shaped cutter

    quality food bag (for rolling flowers)

    flat brush 2cm (1in)

    dusting brush

    fine brush

    craft knife

    scissors

    hole-punch

    non-slip matting

    13

    Valentine

    Marry Me? You will need

    Cut the square cake card and baking parchment to size. Cuttwo parchment strips to roughly fit the sides of the cake (these

    will be trimmed later, Step 17).

    The cutter used for this cake has been modified by removingthe storks and bows with a craft knife. As only one segment ofthe cutter is needed for this project you may elect to remove

    just a single stork.

    Place non-slip matting on the card and insert the cream-hornmoulds through the holes, alternating sides to create room to work.

    Gently score a line across the centre of the A4 card. Fold alongthis line, turn the card over and score two further lines - one

    either side of the crease - then fold the card back the oppositeway. Use a hole punch to create four holes.

    1

    3

    2

    4

    A suitably sizedsquare cake tincan be used tobake the cake.

    Create a 15cmheart-shapetemplate to trimthe cake to size.Any offcuts canbe used to maketruffles or cake-pops.

    Tip

    Sometimes its daunting to ask, so

    this year say it with cake!This pretty cake works equally as

    well for Mothers Day and other

    special occasions - simply changethe inscription and colour scheme

    to suit. To make things a little

    easier, Steps 1 to 14 can beprepared in advance, simply store

    in a cake box ready to go!

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    Continue to cut and shape - approximately 26 flutes areneeded for the 15cm cake however a few more should be madeto allow for breakages. When removing a piece from the mouldcheck it retains its shape before placing on a board to fully dry.

    To make the stylised roses take a large ball of sugarpaste 10gand roll out to 3mm thick. Place the paste between two layersof food grade polythene. Roll the paste thinner along one edgeand both of the short sides, the aim is to create a graduated

    wedge-shape with a very thin (petal) edge on three sides.

    Using the cake card as a guide, loosely place some dried flutesaround the shape to check fit - remember the cake will beslightly bigger once covered in sugarpaste. Inspect all the driedflutes for any damage, ensuring you have sufficient for twolayers plus spares.

    Remove polythene and roll up the paste - focus on the thinnededge to ensure a defined rose swirl is achieved. Thin the paste

    with your fingers to remove any excess. Gently dust the edgeswith edible red dust to define the shape and then set aside to dry.

    14 www.cake-craft.com

    Valentine

    Apply a light film of vegetable fat to the work surface. Roll outa small piece of pastillage quite thinly (1mm). Turn the pasteover on to a dry area of the work surface and apply the cutter.Turn the cutter over with the paste still in place and use acocktail stick to remove detail.

    Drape the cut paste over the cream horn mould and gentlysmooth so that it sits well - the tip of the flute segment shouldpoint directly down the mould.

    65

    7

    9

    8

    10

    Pastillage driesrapidly so onlyuse as small a

    quantity asrequired andkeep theremainder wellsealed in anairtight food bag.

    Tip

    Take great carewhen handlingdried pastillage asit is extremelyfragile -concentrationand patience willreduce the risk ofdamage.

    Tip

    A zip lock foodbag cut openworks well formaking the petals.

    Tip

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    Valentine

    Use flower paste to create the lettering. Roll out thinly andensure a clean cut is achieved. Gently release the letter from thecutter - gentle use of a fine brush usually works well.

    1211

    Position the lettering on the heart-shaped parchment (createdin Step 1) check fit and adjust letter shapes. Set aside to dry.Take a reference photo if desired.

    Use your tablet,mobile phone or

    digital camera totake a picture ofany planningstages - Step 12 isa great example -the photo will bea useful referencewhen applyingthe lettering tothe cake.

    Tip

    Stick your prepared cake to the heart-shaped cake card. Roll outwhite sugarpaste to approximately 5mm thick and apply tocake. Take care at the point-end. Trim off any obvious excesspaste before manipulating around the top curves. Fine trim anduse a 2cm flat brush to smooth.

    Gently place the dried letters on the cake, positioning asrequired. Working on each letter separately, lightly dampen thereverse and fix in position. Care should be taken not to over-moisten as this may dissolve the letters and/or leak redcolouring onto the white cake surface.

    Cover the cake drum in red sugarpaste. Once the paste hasfirmed up take the heart-shaped parchment template and placeon top. The point-end should be 7.5cm from the board edge

    with the heart central on the vertical. Gently scribe the outlineand set aside.

    Check the fit of the parchment strips alongside the cake - theheight should finish just as the edge begins to curve, and thelength should be a fraction longer than actual. Re-trim asnecessary to ensure a perfect fit.

    13

    15

    14

    16

    When coveringunusual shapedcakes take greatcare around anysharp angles(avoid tearing -do not drag thepaste down) and

    recesses (avoidcreases - watchfor pleating).Using a 2cm flatbrush with finebristles allowsyou to neatlyfinish any areashard to accesswith your fingers.Gently stroke thepaste with thebrush to achievea great finish.

    Tip

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    Fit a leaf tube to a bag and fill with white royal icing. Gentlyposition the roses in the top row of flutes (trimming the rosebase if needed to achieve a good fit). Once happy with thelayout, pipe royal icing leaves around each of the roses to securethem in place.

    Cut out mini-hearts from white sugarpaste and attach to theside of the cake in the spaces between the flutes. Additionalhearts can be added to the board as desired. With a No. 2 tubecarefully pipe pearls where the flutes meet and also where thebases converge.

    Apply the top layer of flutes, starting at the point-end. Asbefore, apply a small blob of royal icing to the shape, positionon cake, then royal ice a seam inside to support. Take great carenot to catch the edges as they will break. Allow royal icing todry thoroughly before Step 23.

    Ribbon the edge of the board - on this occasion join the ribbonat the front in line with the point-end of the cake. Use theadditional ribbon and double sided tape to fashion a flat bowand apply over the join to finish.

    16 www.cake-craft.com

    Valentine

    Use a No.2 plain writing tube and royal icing to pipe a snailtrail or small beading down the paste join in the crevice of thecake. Turn the cake and apply the bottom layer of flutes - startby positioning a flute over the join at the point-end, workingaround each side to finish at the back.

    Dried pastillageis extremely

    fragile. Shouldany accidentalbreakage occuryou may be ableto replace theflute by firstremoving theremainder andthen using a foodscalpel to removethe royal icingthat fixed it inplace - take carenot to damagethe visible area ofred paste.

    If an edge isbroken in thefinal stages itmay be possibleto effect a repairby taking aslightly largersection from oneof your sparesand royal icingthis into theaffected area - as

    the top edgeslants inward agood repair isunlikely to bereadily visible.

    1817

    21

    20

    22

    Tip

    19

    Roll out 125g of red sugarpaste to approximately 3mm. Usingone of the parchment strips as a guide, cut the paste and roll up(the parchment prevents sticking and transfer of icing sugar).Dampen the side of the cake and apply the strip. Repeat onother side. Smooth as needed.

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    RecommendedReads

    The Painted CakeAuthor: Natasha CollinsPrice: 16.99Publisher: Murdoch BooksISBN: 978-1-74-336106-1Pages: 237Size: 250 x 223mm, paperbackContent: British cake decorator

    Natasha Collins of Nevie-PieCakes, shows how cakes can beworks of art in her new book.With detailed step-by-stepinstructions for over 20projects, Natasha shows how to paint on sugarpaste withedible colours. Her instructions cover cooking,constructing and painting, from single-level to multi-tiered cakes, as well as cupcakes and cookies. Most of theprojects are painted freehand but templates are included

    where appropriate. The Painted Cake progresses from thesimplest projects through to more advanced so it is sure toplease all skill levels of cake decorators.

    Simply Perfect Party Cakes for KidsAuthor: Zoe ClarkPrice: 15.99Publisher: David & CharlesISBN: 978-1-4463-0426-6Pages: 128Size: 276 x 212 mm,paperback

    Content: International cakedecorator Zoe Clark gives uskids cakes in her most beginner friendly book to date!This collection of 12 inspirational cake designs shows thatbeautiful novelty cakes for children is not only possible butsimple if you follow her clearly photographed, step-by-stepprojects.

    These up to date, desirable cakes for girls and boys includea baby elephant design, a 3D toy box, an enchanted gardenfor younger children as well as covering surfing, paintballcake and make-up cake for older children. Surprise insidecakes, which reveal a pattern when you cut into the cake,are also covered.

    The Oxford Companion To FoodAuthor:Alan DavidsonPrice: 40.00Publisher: Oxford University PressISBN: 978-0-19-967733-7Pages: 922Size: 280 x 226mm, hardbackContent: First published in1999, this book was animmediate success. Its blend offood history, culinary expertiseand entertainment is unique andthis new edition is the foremostfood reference resource. Interest in food and cooking hasgrown as shown by the huge number of cookery programmeson TV. This Companion combines an exhaustive catalogue offood information.Tom Jaine has updated the text and there isnew coverage of attitudes to food such as genetics, sociologyand obesity. There are also new entries on importantpersonalities within the world of food such as ClarenceBirdseye, Henri Nestl, and Louis Pasteur.

    Artisan Cake Companys VisualGuide To Cake DecoratingAuthor: Elizabeth MarekPrice: 20.00Publisher: Race Point PublishingISBN: 978-1-937994-69-3Pages: 224Size: 270 x 220mm,hardbackContent: In her book,Elizabeth Marek showsstylish cake decoratingtechniques from beginnerthrough to professional

    level. No more boring and bland, become amazing andspectacular. Add ruffles, stripes, and geometric patternsto cakes and create the effect of cascading petals ormetallic finishes. The easy step-by-step projects guide youthrough the tools, recipes and basics of decorating, fromparty cakes and wedding cakes to more advanced 3D cakes.

    Fun Figures: Cute Character CakeToppers For All OccasionsAuthor: Lorraine McKayPrice: 12.99Publisher: Search Press

    ISBN: 978-1-78221-032-0Pages: 128Size: 280 x 218mm,paperbackContent: This book ispacked with tips for successand will help you to createcute and accomplishedlooking sugar figures withease. It guides you throughLorraine McKays distinctive sugar art style to createcharacterful figures for 10 special occasion cakes for

    weddings and graduations, baby showers and birthdays.The book covers all the basic techniques you need, frommixing skin tones and making eyes, arms, teeth and hair,to supporting your finished figures.

    A-Z Of Bird PortraitsAuthor:Andrew ForknerPrice: 19.99Publisher: Search PressISBN: 978-1-78221-002-3Pages: 144Size: 290 x 225mm, hardbackContent:Art books likethis one by AndrewForkners provide cakedecorators with greatinspiration particularly

    when painting cakes, orproducing lifelike wildlifeto portray the cakerecipients hobbies andinterests. This bookprovides you with all youneed to paint a range of birds; taking in birds of prey,songbirds and waterbirds from all over the world. Witheasy-to-follow step by step projects, guidance oncomposition and important bird features.

    17

    Recommended Reads

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    AGS COM/CAKE CRAFT

    BUY DIGITAL

    Issue 134

    www.cake-craft.com

    Full projects with step-by-step instructions

    January 20103.50

    Theworldsleadingsugarcraftmagazine

    Masquerade ball

    Lustrous cupcakes

    New year cakes

    Clarice Cliffinspired cake

    New modellingseries

    How to run a

    cake business- part 5

    Lily, bowl ofbeauty peony,magnolia

    Party Time

    r . x : F 2 1 12 11 :2 F 1

    Celebration Cakes

    Issue 157

    www.cake-craft.com

    Cakes for weddings,

    birthdays and

    New Year parties

    Modelled Flamenco

    dancer

    Expert Royal iced

    panel cake

    Pestle and

    mortar cake

    Anthuriums,

    sweet peas,

    celosia

    Full projects with step-by-step instructions

    January 20123.50

    Theworldsleadingsugarcraftmagazine

    r 1 . : F 2 12 1 11 11 11: F 1

    Issue 145

    www.cake-craft.com

    Full projects with step-by-step instructions

    December 2010

    3.50

    Theworldsleadingsugarcraftmagazine

    Winter weddingcakes

    Christmas modelling

    Christmas treecupcake fun

    3D snowman cake

    Royal icedChristmas cake

    Christmas floralarrangement

    Christmas Cakes

    . : :

    EVERY ISSUE from January 2010

    is now available in digital format

    2.99

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    SugarFlowers ForBeginners

    21

    Ulla Netzband

    Photography:ClarkSmith-St

    anley

    SweetPea(LATHYRUS odoratus)

    Legend has it that sowing sweet peaseeds before sunrise on St.Patricks Daywill result in more fragrant andlarger flowers.

    The sweet pea is the flowerfor the month of April.

    These flowers come in manydifferent colours, pink,white, lilac, burgundy,red and a new varietyis now available inyellow.

    Consumables

    white flower paste (A Pieceof Cake) coloured lightly withpink and grape violet pastecolour (Sugarflair)

    green flower paste colouredwith Christmas green pastecolour (Sugarflair)

    white fat i.e. Trex

    petal dust foliage, spring

    green (Sugarflair) petal dust edelweiss (Squires)

    rose water or egg white

    dusts for flowers of yourchoice (I used pink andlavender) EdAble Art

    Needed for this project

    sweet pea cutters 737/738 (TT)

    star calyx cutter 116 (TT)

    rose petal cutter 278 (TT)

    euphorbia cutters set of 4

    2641 (Fine Cut) florist wires white 20, 26, 28,

    30, 33 gauge

    You will need

    Basic KitEssentials for your basic sugarflower making kit. We shall

    add to this kit as we proceedthrough the series.

    work board

    small rolling pin

    a little muslin bag filledwith cornflour

    sponge pad

    ball tool

    fine bladed palette knife

    fine sharp scissors

    craft knife

    wire cutters

    florist wires white

    florist tape nile green

    cocktail sticks small celstick (CelCraft)

    confectioners glaze

    isopropylalcohol or gin or vodka

    dusting brushes

    small paintbrushes

    porcelain friller(Holly Products)

    plain cutting wheel (PME) dresden tool

    dimpled sponge

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    Making a hookon the end of the

    wire gives thewire a softer edge,so it is lessinclined to pokethrough the paste.

    Always assembleyour flowersbefore they aretoo dry. You willget more naturalmovement andless breakages.

    Tips

    Sugar Flowers For Beginners

    Veining with agrooved frillertool.

    This is simpletechnique to learnand it creates awavy petal withnatural linearveining across thepetal. You can usea ceramic veiningtool or a plasticone, it is a case ofpersonal

    preference and thetools all giveslightly differenteffects. Make surethere is a lightdusting ofcornflour underthe petal beforerolling the frillingtool lightly at firstand more heavilyfor a strongereffect over thepetal.

    Technique

    Roll the porcelain friller gently backwards and forwards to veinthe petals. Place them on to the soft mat. Place the ball toolhalf-on and half-off the petal edge and lightly rub the ball toolover the petal edge to give movement to the petal. Place thepetals on to some dimpled foam to semi-dry.

    Dust the keel at the tip and at the base with a mixture of springgreen and edelweiss. With half-width tape attach the wingpetals either side of the keel.

    5 6

    With the plain cutting wheel or a scalpel draw a line down thethinned edge. This is where the stamens would emerge in thereal flower.

    Wing Petals: Roll out some lightly coloured paste as per the YouWill Need section, leaving a ridge approximately a third way upthe petal to take a 28g hooked wire. Insert the wire and pressdown on the petal to secure. Make one left and one right petal.

    3 4

    Keel (Centre): Take a third length of 26g wire and make ahook in the end. Roll a pea sized ball of white paste into ateardrop.

    Insert the hooked wire into the broad end of the teardrop andshape the teardrop into a pasty shape. With your finger andthumb press a line on to the rounded side which will create athickness to the centre of the keel hiding the stamens.

    1 2

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    By wiring theleaf to the tip youcan shape your

    leaf straightawaywithout the needfor a former. Veinthe leaf in the lilyveiner.

    Put the stemsthrough thesteam of a kettleto settle the dustand leave a littlesheen on theflowers/leaves

    Tip

    Sugar Flowers For Beginners

    Assembly And Colouring:With half-width tape attach thestandard petal behind the wing petals. Let the standard petalfall away slightly.

    Calyx: Roll out a small piece of green paste leaving a bump inthe centre and cut it out with the star calyx cutter.

    Dust the base of the wing petals and the standard petal with amixture of spring green and edelweiss both front and back.

    With a flat brush dust the petals to the colour of your choicefrom the edges inwards towards the wire.

    Place the calyx on to the soft mat and elongate each sepal fromthe centre towards the tip with the ball tool, being careful notto distort the sepals.

    9

    11

    10

    Standard Petal: Roll out one petal again leaving a ridge onethird up the petal so you can insert a 28g hooked wire. Withthe narrow end of the dresden tool draw a centre vein. With theporcelain friller vein the petal and just like the wing petals flutethe edges with the ball tool.

    Turn the petal over. With the broad end of the dresden toolmake an indent at the base either side of the centre vein which

    will then appear raised on the upper side.

    7 8

    12

    IngredientsTylose powder

    Water

    Tools

    Small waterbottle with abrush in the lid

    Sugar GlueRecipe

    Method

    1Fill the bottlewith water.2Dip the endof a teaspoonhandle intoTylose powderand add thispowder to thebottle. Replacethe cap and

    shake well. Themixture will golumpy.

    3Leave for awhile andshake the bottleagain, repeatuntil the powderhas mixed intothe water toproduce awallpaper pastelike consistency.

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    To soften apetal/leaf, place it

    on a sponge padand move the dogbone tool aroundthe edge of thepaste. Make surethe tool is half onthe edge of thepaste and half onthe sponge pad asyou apply slightpressure to softenthe edge of thepaste.

    To frill a petal,start by softeningthe edge and thengo over the edgesmore firmly tocreate ripples inthe edge. Thisaction is usedmainly to givemovement topetals or leaves.

    If a deeper frill isrequired, placethe petal on a

    board dustedwith cornflour.Roll a roundedoff cocktail stickvery firmly backand forth acrossthe petal edge.This can be donewith a texturedveining toolwhich createsmultiple veins inthe paste.

    Dont colour theflower paste toodark for sweetpeas always workwith with palecoloured pasteand add dustingcolour. This givesa more realisticeffect to theflower, colouringthe flower pastefor this flowerdeadens the

    overall effect.

    Tips

    Sugar Flowers For Beginners

    With the small celstick open up the centre, wide enough so thatit will easily slide up the flower stem. Using the broad end ofthe dresden tool hollow out the centre of each sepal.

    Bud: The keel is made in the same way as for the flower onlysmaller so it fits well into the rose cutter. Cut out one rose petaland cut a little V away from the broad end of the petal, this

    will represent the wing petals.

    With the same size cutter cut out one more petal. Make acentre vein and frill the petal with the porcelain friller. Add alittle glue to the base and attach it behind the wing petalsletting it fall away slightly. Tape the bud with half-width tape.

    Slide the calyx up the stem of the flower. Add a little glue to thecentre of the sepals and glue two sepals to their tip. Attach twosepals to the standard petal and two either side and one to thefront letting the tips fall back. Dust the calyx with foliage green.

    Mark a centre vein with the narrow end of the dresden tool.With the porcelain friller vein the petals. Add a little glue to thebase of the petal and attach it behind the keel. The tip of thekeel should just peep through the V.

    13

    15

    14

    16

    1817

    Dust the bud as for the flower, then make and attach a calyx asfor the flower.

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    Sugar Flowers For Beginners

    25

    When dustingflowers, work thedust into a pieceof white paper(plain kitchenroll or a papertissue are goodfor this) with thedusting brush.Then apply it tothe flower. This

    mixes all thecolour grainswhich canseparate in thestorage containersometimes intodifferent coloursand only becomenoticed as youbrush the dust onto the flower.

    Quarter to halfan inch flatchisel headedbrushes are goodto dust flowersand foliage with.

    Always apply alight touch ofcolour and if youwant a darkereffect add asecond layer ofdust. Bear inmind you canalways add morebut you cant take

    the colour away.

    Tips

    Tape the leaf a little way down with quarter-width tape andcolour the leaf with foliage green.

    Tendrils: Take a good length of quarter-width tape and twist ittightly stretching the tape as this will release the glue in thetape. Make several lengths and twist and curl them over thesmall celstick or similar. Dust them with foliage green.

    Bracts: Take a 33g wire and cut it into six to eight sections.Form a tiny teardrop out of green paste and insert the wire intothe broad end of the teardrop and splat it with your paletteknife. It should resemble a tiny spear. If a little untidy neaten itup with a small pair of scissors. Dust with foliage green.

    Assembly: Make separate leaf stems. Tape three tendrils andtwo smaller leaves to a 20g wire. Tape down a little and addmore leaves (+ or tendrils) opposite each other. Increase thesize of the leaves as you go down the stem. Make several flowerand bud stems leaving stems showing. When you join a leaf and

    flower stem or two leaf or flower stems, add two little bracts attheir junction.

    21

    23

    22

    Leaves: Roll out green paste and lay a 30 or 33g wire over it.Roll the paste over the wire and with the rolling pin thin thepaste either side of the wire.

    Lay the leaf cutter over the paste, lining up the tip of the cutterwith the tip of the wire.

    19 20

    24

    The leaves andtendrils mustnever be attachedto the flower stem

    for this flower.

    Note

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    26 www.cake-craft.com

    NEW COURSES FOR 2015

    www.karendaviescakes.co.ukTel: 0151 643 0055 email [email protected]

    Trade enquiries welcomeUnit 4, Royal Standard House, 334 New Chester Rd, Birkenhead CH42 1LE

    Helping you make better cakes

    Covering

    a variety of

    Sugarcraft skills!

    Figure modelling,

    sugar owers,

    piping,

    all materials,

    lunch and

    refreshments are

    provided.

    See our website

    for dates and

    more information

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    Consumables

    sphere shaped madeira sponge cakes13cm (5in) diameter x 2

    ribbon 12mm (in) wide to cover a30cm (12in) round board

    double-sided sticky tape

    jumbo or bubble tea straws x 6

    self adhesive film polka dot blue(www.wilko.com)

    cocktail sticks

    kitchen paper towel

    freezer bags

    clingfilm

    Sugarpaste (Renshaw):

    lincoln green 1.8kg (4lb) add 5g (1tsp) CMCwhite 400g (14oz) add 2.5g (tsp) CMCbottle green 75g (2oz), black 20g (oz),yellow 30g (1oz), red 100g (3oz), add apinch of CMC to each

    Buttercream:

    500g (1lb 1oz) icing sugar &250g (9oz) block butter

    icing sugar in a shaker

    cool boiled water

    hot boiled water

    rice krispie treats 400g (14oz)

    CMC 15g (3tsp) used as above

    Tools

    spherical cake tin/ball mould 13cm(5in)/2 pint (1ltr) (Alan Silverwood)

    internal support structure(www.cakingit.co.uk)

    cutting wheel (PME)

    serrated bread knife

    cranked palette knife

    multi-ribbon cutter (FMM)

    large scissors

    straight bladed knife

    apple corer 18mm (in) diameter

    surgical scalpel with 10A blade or othersuitable cutting tool

    self healing cutting mat

    dresden veining tool (JEM)

    large rolling pin

    metal circle cutters various sizes from 1.5cm(in) to 10cm (4in)

    pastry brush

    paintbrush

    28 www.cake-craft.com

    This foot high sculpted cakedesign requires two weighty,sphere shaped cakes to be coveredand securely stacked.

    Our Masterclass will help youavert disaster when attempting thisand similar 3D cake challenges.

    Hannah Collison andLynn Crees-Glendinning

    Editors ChoiceHoppyValentines You will need

    Sphere shaped sponge cakes are baked as twohalves. Grease both tins with vegetable oilspray and line bases neatly with greaseproof

    paper. Use baking ring provided and a 7.5cmmetal circle cutter to hold both tins upright.Put tins on to a greaseproof lined baking tray.Mix the ingredients for 23cm round madeiracake. Fill each tin almost to the top. Lay asheet of greaseproof paper loosely over the top.Bake cakes on lowest oven shelf forapproximately 55 minutes at recipesrecommended temperature. When cookedallow to cool for 5 minutes before looseningthe edges and turning out. When cold you cantrim any excess from the top using the tin as aguide. Make fresh cake mix for your secondsphere as the mixture does not bake as well ifit has been left to stand before baking.

    Technique

    SugarcraftMasterclass

    Trim line

    Leg crease

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    Sugarcraft Masterclass

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    To create a wipeable surface, cover the support structure base andsupport disc with self adhesive film. Using a scalpel trim aroundthe edges and holes. You can coat the base with sugarpaste ifpreferred. Twist the threaded dowel through the offset hole in thebase, stop twisting when flush with the underside.

    To create a food safe barrier, cut 3 jumbo or bubble tea strawsto a length of 14cm. Split the straws lengthwise using scissors,open up each straw and clip them onto the threaded dowel.

    Alternatively you can use hollow plastic pillars 20mm diameteror clingfilm.

    Fill each layer with buttercream and use the cocktail sticks asyour guide to help you reassemble the cake accurately. Wrap thecakes in clingfilm and place them in the fridge for one hour tohelp the buttercream set.

    Remove cakes from fridge and sandwich each pair together withbuttercream. Crumb coat with buttercream. Wrap in clingfilmand place back into one of the tins to maintain its shape. Usethe warmth of your hands to smooth buttercream coating onthe top half. Refrigerate for 1 hour.

    Working on one half of the sphere sponge cake, insert threecocktail sticks, lined up vertically and spaced evenly on bothsides, as a cutting guide. Using a serrated bread knife cut inbetween the cocktail sticks splitting the cake into 3 layers, repeatthis for the other cake half.

    1

    3

    2

    4

    6

    Take great carewhen using ascalpel as they areextremely sharp, usea self-healingcutting matunderneath toprotect worksurfaces. As analternative you canuse PVA glue tosecure a thin cakecard to the base(measure and pre-cut the hole first).Greaseproof papercan be used to cover

    both sides of thesupport disc, use alittle buttercream tohold the paper inplace. Whendelivering yourcake remember tolet the recipientknow whichparts of the cake arenot edible.

    Tips

    5

    Use an apple corer to make a hole through the middle of eachhalf-sphere cake that is slightly wider than 18mm by twistingand gently pushing the corer through the cake. Carefully pullthe tool back up removing the plug of cake to reveal the hole.

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    Remove one sphere cake from the fridge. Whilst in the tin,smooth and make surface of crumb coating tacky using apalette knife dipped in hot boiled water and dried off with akitchen towel. Replace the clingfilm, turn cake over and repeaton the bottom half.

    Wrap the bare top part of the dowel loosely in clingfilm so thatthe cake does not make contact with the wood as it is threadedon to the dowel. Remove the clingfilm.

    Prepare the second sphere shaped cake for the frogs head in thesame way as the bottom tier (see steps 3 to 7). Support the cakeand thread it on to the dowel until it rests on the disc.

    Take 500g of lincoln green sugarpaste. Roll out to 0.5mm thickand approximately 30cm diameter. Cover the cake and secure topusing a gentle circular rubbing motion with palm. Trim off obviousexcess using scissors and secure remaining paste to the cake.

    To protect the cake whilst working on the top tier cover itloosely in clingfilm. Twist the support disc down the doweluntil it just reaches the top of the cake. Clingfilm over the topend of the dowel and add jumbo or bubble tea straws asdescribed in step 2.

    7

    9

    8

    10

    1211

    For the sculpted features, using white sugarpaste make one 40gcone, two 30g cones and use the remaining 100g to make asausage shape, narrowed at both ends, for the forehead, cheeksand mouth respectively.

    Sugarcraft Masterclass

    To secure thesugarpaste to thecake sides andremove anypleats, work onthe side of the

    cake furthestaway. With onehand lift up theexcess and openout the pleats,cup a hand toform a scoop,then use the sideof a palm andstroke in anupward motionworking from thetop side down tothe bottom of the

    cake which willhelp shrink thepaste as it beginsto stick. Whenthe base isreached trim offfurther excessand begin to tuckthe remainingpaste underneaththe sphererocking the cakeback and forth.Smooth off any

    creases using afinger and a littleicing sugar as aform of sandpaper. Gently liftthe ball to trimoff any finalexcess underneathwith scissors.

    Technique

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    To coat the cake: Take 700g (1lb 5oz) lincoln green sugarpaste,roll out, drape and trim (see step 8 and technique). Whilstsupporting the weight of the paste gently press in, smooth andform the sculpted features. Secure sugarpaste to lower andundersides of the head, smooth out pleats and trim excess.

    To enhance the sculpted features lightly press your finger intothe middle of the frogs mouth and rub from side to side to

    widen, finish by drawing your finger to the mouth cornersmaking just a thin opening. You can add dimples and nostrilsusing a dresden tool.

    Take 200g of lincoln green sugarpaste and coat each leg in asimilar way to sphere cakes (see step 8). Ease the excesssugarpaste round to underside of the legs and trim. Smooth thepaste until you have a good finish. Stand the legs upright to dry.

    Place the shape for the forehead on top of the cake and smoothit down to blend into the cake. Attach the mouth and blend inthe same way, keeping the centre fat. Brush some cooled boiled

    water on to the mouth corners and attach the cheeks, smoothin same way as before.

    Remove the protective clingfilm on the body and secure thehead in place, smooth over any unintentional marks. Mix

    white and lincoln green sugarpaste to make a pale shade. Rolland cut out a variety of circles using cutters. Attach these to thefrogs body and head using cooled boiled water.

    13

    15

    14

    16

    1817

    Check that thebuttercream

    crumb coating onthe cake is stilltacky but not toosoft otherwise thesculpted featureswill not hold inplace. Allow thefeatures to set forat least an hourbefore youproceed with thesugarpastecoating.

    Tips

    Shape two 200g Rice Krispie treat pieces into cones (seetemplate). Use a straight bladed knife to trim the pointed endat a slight angle. Press in leg creases on both sides with a paletteknife. Prepare for sugarpaste coating (see steps 6 to 7).

    Rice Krispietreats are a tastylight weightalternative to

    using cake. Theycan be made inadvance andstored in amicrowavablecontainer as longas it is lined withclingfilm or waxpaper. If youneed to soften themixture you canreheat it in themicrowave, onhigh for

    approximately 10seconds and thenmould intowhatever shapeyou wish. Weardisposable glovesor grease yourhands withcooking oil whenhandling themixture whilstsoft as it is verysticky.

    Technique

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    You may findthat the fingers

    and toes fit betterwith the armsand legs if youtrim the slimmerends at an angle.This should bedone whilst thepaste is still wetusing a straightbladed knife.When attachinglight weightfeatures to thecake you can usecooled boiledwater as a glue.

    Allow the watera short time tobegin melting thesugarpaste whichshould make thesurface tacky andhelp hold thepiece you areattaching. Forthe heavier piecesyou will need touse strong glue

    (see step 19) inparticular for thefrogs tongue.

    Ensure that youkeep your workclean by wipingoff excess gluewith a slightlydampened brush.Sponge pieces canbe used as wedgesto help supportthe features as

    they dry, thesecan be left inplace whilsttransporting.

    33

    Make two eye balls from 70g white sugarpaste. Cut the pupilsfrom black sugarpaste using a 3.5cm circle cutter. Cut a Vusing the cutting wheel, attach with cooled boiled water. Rolltwo 30g pieces of green paste into sausage shapes tapered bothends and shape around the eyes.

    Lily Pad: Roll bottle green sugarpaste 4mm thick, cut a circleusing 10cm cutter. Cut a curved V into the leaf and markveins using a cutting wheel. For the flower roll five similar sized

    white balls and one yellow. Position the white balls around theyellow ball, gently push together to form flower.

    Make a strong glue using lincoln green sugarpaste mixed withcooled boiled water, a little at a time until the sugarpastebecomes soft and sticky. Position each leg and paint glue on tothe area where the leg will touch the body. Clean off and neatenexcess glue using a dampened brush.

    For fingers and toes, using lincoln green sugarpaste, roll two20g, six 15g and four 5g balls. Use the palm of your hand toform even thickness sausage shapes leaving them bulbous at oneend. The arm and middle finger are formed as one piece.

    21

    20

    22

    Tips

    Tongue: Roll 20g red sugarpaste into a cone shape. Mark downthe centre using a cocktail stick. To make the bow use themulti-ribbon cutter, cut 2cm wide strips, one 26cm long (neckribbon), three 8cm long. Form three loops keeping two open

    with paper towel, glue these loops into third to make bow.

    Glue all features in placeusing the picture as a guide.

    When attaching fingersposition arm and middlefinger piece first, thenadd other two fingers.

    Place glue underneatheach finger where it restson the leg. Glue around theneck and secure neckribbon, addmore glue andattach bow.

    23

    19

    Sugarcraft Masterclass

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    Consumables

    buttercream 500g (1lb 1oz) madeira cake, square 26cm (10in) sugarpaste ivory 1.5 kg (3lb 3oz),

    black 200g (7oz), white 550g (1lb 2oz),flesh 200g (7oz)

    flower/modelling paste 300g (11oz)(Renshaw)

    chocolate flavour sugarpaste 50g (2oz)(Renshaw)

    edible dusting colour coral (Sugarflair) paste colours ruby, burgundy, liquorice(Sugarflair)

    edible silver paint edible glaze spray edible pen, red, black, brown pearl lustre dust edible glue edible ink pens, black, red, brown square drum board 38cm (15in)

    iced in light grey sugarpaste cake card square 30.5cm (12in) lolly sticks 15cm (6in)

    Tools

    rolling pins small, large mini palette knife craft knife circle cutters 5cm (2in), 3.8cm (1in) celstick (CelCakes) serrated knifes large, small paintbrushes tape measure flower leaf modelling tool (PME)

    bone modelling tool (PME) ball tool (PME) cone tool (PME) veining tool (JEM) cake smoother small round plunger cutter mini quilter (PatchworkCutters) texture tool (Kemper) cake lifter template

    34 www.cake-craft.com

    Wedding

    Every bride wants to arrive instyle on her special day and this

    vintage wedding car is perfect forthe occasion.

    This would make an ingeniousalternative to a tiered wedding cake,

    especially for a smaller wedding.

    Photography:ClarkSmith-Stanley

    VintageWedding Car

    You will need

    Rose Macefield

    5in

    4in

    1in

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    Wedding

    Measure and cut the cake 5in wide, cut an extrasection of 2in and add to the front to createan overall length of 12in long. Cut 1in deepsections out of the remaining cake and place ontop to make an overall height of 4in.

    21

    Mark the front 2in high and 1in in from thefront and cut the section out.

    3

    Cut the 12in thin board to 11in x 4in, spreadbuttercream on to the board and place the cakeon top. Buttercream all sections of cake together.

    Place the template on top and mark 2in from

    the bottom of cake at the front and sides, cutaround the template making sure not to cutlower than the 2in marked area. Taper the frontof the car in slightly making sure its no less than4in wide.

    54

    Roll out a strip of black sugarpaste from

    approximately 125g paste and place around thebottom of the cake. Roll out 1.25kg of ivorysugarpaste to an area of 19 x 12in and placeover the cake and smooth on with the smoother.

    6

    Angle the knife and cut in away from the

    bottom of the cake, all the way round. Mark theback and the sides of the cake 1in below thetop of the car. Mark out the seating area on thetop, aproximately 6 x 4in. Cut the section out.Buttercream the whole of the cake.

    Cut out and remove the sugarpaste from theseating area 6 x 4in. Using the smoother as atemplate cut a strip of paste away from thebottom of the cake. This will give theimpression that the car is supported by the

    wheels rather than it being flat on the board.

    87

    Colour 550g of white sugarpaste with ruby andburgundy paste colours, roll out 300g and cutto 7 x 5in and cover the seating area. From theother 200g cut the back seat 3 x 1in andapproximatelty 10mm thick. Emboss with themini quilter and attach to the back, the bottomseat measures 3 x 1in front seats measure

    1 x 1in.

    You dont have to buy modelling paste, you

    can add tylo powder to sugarpaste to make

    your own, the ratio is 5mm of tylo to 500g

    of sugarpaste.

    When sculpting the cake you should have

    photos of a real car in front of you so that

    you can get the details correct and make it

    look as realistic as possible.

    The bride and groom models should be well

    supported whilst they are drying, especially

    the groom. They should be made at least

    seven days beforehand.

    Tips

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    Wedding

    Model the remaining 50g of burgundy colouredpaste and attach to the back of the car to createthe folded hood.

    109

    Make the steering wheel by rolling out a thinsausage of burgundy paste and making a circleof 2in, cut out the sections to make the centreof the wheel from the grey paste.

    11

    Colour white sugarpaste grey by mixing in a littleblack. Cut 1in circles for the centre of the wheelsand emboss with the ball tool. Cut 2in tyres fromblack sugarpaste then cut out the centres with thesmaller cutter. Fit the wheels into the tyres and

    when dry attach to the car with glue.

    Make 2 headlights and 2 spotlights by rolling

    balls of paste and tapering them into coneshapes, cut small circles of paste to glue to thefront of the lights and attach to the car.

    1312

    With 40g of light grey modelling paste cut out

    the screen 1 x 4in wide and allow to dry. Use2 lolly sticks cut to 1in above the car and attachto the screen, cut 2 triangle sections for each sideand insert another lolly stick to secure them to.

    14

    Make all the accessories for the car such as the

    door handles, petrol cap and chrome tubes byrolling out sausages of grey modelling paste.Make a front and back grill 6 x in and attach

    with glue.

    For each mudguard roll out 115g of ivory modelling paste and cut a strip measuring 16 x 1in and adepth of 5mm. Fix to each side of the car with glue and support with kitchen towel until set. Paint allthe chrome sections and the wheels with silver paint. Spray the whole car with spray glaze, use a cake

    lifter to place the car on the iced board using royal icing to attach it to the board.

    15

    Cut 2 lolly sticks; 4in for bride and 5in forgroom. Make the dress from 200g of ivorymodelling paste, insert the lolly stick and allowto dry. Cut 6 x 1in strips of ivory paste andtexture with frilling tool, attach to the bottomof the dress up to the waist. Place a thin strip ofburgundy paste around the waist, then make a

    bow for the back. Dust dress with pearl lustre.

    16

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    Wedding

    1817

    Roll a 60g sausage of grey modelling paste toform the groom's trousers approximately 3intall, insert a lolly stick, emboss a line down thecentre, roll some black paste into an oval shapeand cut in half for the shoe fronts.

    19

    Model the top of the torso and add on to thetop of the dress, roll a thin sausage of flesh pasteand cut into 2, shape the hands and cut to formthe thumb, emboss the fingers.

    Make the torso from white paste and cut the

    sections of the waistcoat to fit the torso, cut acollar and a tie also, attach all to the torso.

    2120

    Roll out a sausage of paste and make a diagonal

    cut half way to make 2 arms, hollow out thebottom of each arm to form a sleeve and make2 teardrop shapes for the hands, cut the thumband emboss the fingers, glue the hands in thebottom of the sleeve and glue to the body.

    22

    Make the jacket from black modelling paste, the

    back should be 3 x 2in, place on the torso andturn over the top to form the collar, the frontsections should be 3 x in each, turn over at thetop to make lapels and cut to shape the bottom.

    24

    Repeat using the same method as for the brideto form the mans head and attach to the top ofthe body, cut out a circle of brown sugarpasteand texture it, glue to the head and add a fewextra pieces for the side burns and fringe, addears once the hair is in place.

    23

    Add finishing touches to the faces, emboss the grooms mouth, draw on the brides lips with a rededible pen, draw on the brides eyelashes with black edible pen and draw the eyebrows with the

    brown pen. Dust the cheeks lightly with coral dust.

    Roll an egg shape of flesh coloured paste for thehead. Press lightly with the side of a finger toform the eye area. Make the eye sockets with abone tool. Each eye is a small ball of white paste

    with an iris and pupil. Roll a tiny ball for thenose. Cut a circle of chocolate paste and texturefor hair. Roll a small sausage into a ball for thebun, add strips to create the fringe.

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    Guinness Book of Records

    Make a Wish -A Record Breaking CakeOnce upon a timea record breaking cake

    magically appeared overnight!(Rome was not built in a day but this cake was ... and so the story begins).

    www.cake-craft.com

    Having just returned fromCake International andtrying unenthusiastically toget my studio back in orderafter a last minute rush onmy entry and my part in theICHFs ShugaRush Grottoproject, when the phonerang and Miss Cakehead (a

    Creative Director specialising in food and drinkcampaigns) asked if I was free.

    A bid was going to be made on the Guinness

    World Record in 9 days time for the largestsculpted cake ever to be made and eaten.Sponsored by Fairy Liquid in aid of raising moneyfor Make a Wish Foundation, who grant wishes to

    terminally ill children. Children in hospitaldesigned the cakes as part of a competition and we

    were sent copies of thewinners' original drawings.These were combined tocreate a giant cake which

    was split into 4 Kingdoms- Fairy Tale, Pirate,Gingerbread and Ice.

    I was so lucky and asTeam Leader got toassemble a dream team

    for this mammoth taskwhich included members of Miss Cakeheadsteam on www.cakeageddon.com (an edible fairytale horror installation at Letchworth PettingFarm) Jamie Brooks, The Tattooed Bakers, SaffMirium Kelly, Andrea Simmons and MattBlackshaw. Artists from ShugaRush - RoseMacefield, Mandy Strahand, Elaine Thomas,Gillian Sturgess and Zee Chik. Plus Janet Creek& Terri Simmons (BSG buddies) and RebekahManston (online group - Obsessive CakingDisorder) - cake networking at its best!The 8 of us that made up the overnight teamassembled at Westfield Shopping Centre in

    Shepherds Bush at 9pm on Thursday night forthe briefing and began to decorate the cake at

    11pm. Kool Cakes, a North London commercialbakery had baked 450 slab cakes and laid andbuttercreamed them at top speed with half a tonof buttercream. We proceeded to decorate fromthe back of the cake working forward to thefront. The only way to do this was by lying onour stomachs and reaching from the scaffolding

    gantry that formed a bridge over the cake weonly had one chance at each stage as once we hadput the larger items in place we could not go

    back because the gantrywould not clear over thepieces. One of the biggesthurdles we all faced isthat to qualify for therecord you cannot putany support into thecakes. The cake has to be100% edible andunsupported so we werevery limited in what we

    could achieve.

    TIMESCALEThursday 27th November9pm: Project final briefing with the overnightdecorating team of eight people.10pm: Unpack and set up (and don the silly

    white overalls).11pm: Start to lay cake and buttercream from

    the back moving forward, carve and buttercreamedges and lay marbled sugarpaste for the river.Midnight: Decorating gantry in place at theback and decoration begins.

    Friday 28th November3am: Not yet at the river (half way point).4am: Everyone flagging a little swappingpeople around and lots of double checking.6.30am: Decoratingcomplete! 30mins aheadof schedule but with avery hoarse voice,I think I was shouting

    instructions for thewhole night. Clean upand pack tools andequipment before centreopens to the public.7am: Fairy Liquid & Make A Wish team arrivesto admire our efforts.8am: Guinness Book of Records officials arriveto start the adjudication.9am: Team breakfast where, to be honest,conversation was less than sparkling.

    We had achieved a 10m x 12m cake with asculpted edge which reached a height of 42cm at

    one point. It contained 12,000 slices of cake andto beat the record this had to be eaten!

    Team Leader

    Jacqui Kelly

    Amanda Holden with the finished cakeWorking on cake, wearing 'fetching'overalls in the Westfield Shopping Centre

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    Guinness Book of Records

    Shoppers at Westfield received a large slice ofcake in exchange for a donation to the charity,and could donate more for the largerdecorations. I loved watching people outbiddingeach other on the items such as Rebekahstreasure chest, Mandys pirate ships, my icecarousel, (which turned and lit up) Zees whalefamily and Sarahs pirates were particularfavourites and the expression on a little girls face

    when her Dad donated to obtain Roses beautifulpolar bear family is a memory picture that willstay with me for a long timeJacqui Kellywww.totallysugar.co.uk

    My involvement withthe worlds largestsculpted cake

    As a cake decorator doingthings last minute is never aproblem and in fact its the

    norm. Even when you havethings planned months inadvance, when youre working

    from home, with delicate mediums, around afamily, you often come across an unexpectedspanner in the works. Plan A goes out the

    window and plan B, C or D is often resorted tobecause time was of the essence.

    So when the members of the Shugarush Teamwere asked if they were available to help work ona large project 8 days before it was needed, it

    wasnt the short notice preventing me fromsaying yes but rather a family trip away.

    Fortunately though, I did have a few days freebefore going away to be able to make acontribution and I agreed to make a family ofdolphins and some gelatine bubbles. Thedolphins were no problem. I have made themmany times and theyve even appeared as a

    project in the June 2011 magazine, asdid the small gelatine bubbles! But the gelatinebubbles needed for this project were not smalland had to be much larger, entailing the use of atotally different technique, one that I was familiar

    with but had never used in this manner before.

    The technique:Cover a small inflatedballoon with a verythick layer of gelatine

    and dry.

    Sounds simple doesnt it.

    The challenge:1. Finding water balloons in winter.2. Getting gelatine to a consistency that wouldmean only 1 dip was needed (I didnt have timefor building up multiple layers).3. Drying them out quickly but evenly.

    I overcame all the challenges but it took time.After sourcing materials and perfecting thetechnique I now only had one evening left to gointo production.

    The fan oven had pretty much been oncontinuously at what I can only assume is 25C.The lowest setting on the oven's dial is 50C andthat temperature had melted the first batch, so it

    had been turned down! In between a lot of trialand error with the bubbles, I had made 8dolphins, 3 jumping, 3 swimming on top of the

    water and 2 that were cut in half, to make 4 thatwere either diving or breaking the surface.

    Finally I ran out of time and gelatine and all thatwas left to do was pack up my contributions.Luckily Rose was one of the overnight decoratingteam and was collecting from several otherpeople on her way down from Birmingham toLondon. All the different decorators did anamazing job. Im very proud to be part of theMake A Wish Team and to have contributed tothe worlds largest sculpted cake.Elaine Thomaswww.creativecelebrationcakes.co.uk

    Editor: We are pleased to announce that with thehelp of all these cake decorators Fairy broke theGUINNESS WORLD RECORD title for thelargest cake sculpture to support its long-termcharity partner Make-A-Wish UK. It measured a

    ginormous 12metres x 10metres and to break therecord the entire cake had to be eaten. Westfieldshoppers flocked to see the cake in their droves with12,000 of them each eating a slice of cake to helpbreak this record. Fairy also washed up all 12,000dirty cake plates with just one 870ml bottle ofFairy Original washing up liquid.

    The previous record was set by King AbdulazizInternational Airport in association withSaadeddin Pastry in Saudi Arabia. Made on 23September 2013 the cake measured 11.70metres x9.20metres andit was in the

    shape of theSaudi Arabiamap to celebrateSaudi ArabiaNational day.

    A special thank you goes to Rose Macefield for providing many of these images.

    Team Player

    Elaine Thomas

    The cake was made and constructed by 45people and weighed almost two ton in total,but how does that break down in ingredients?

    520 kg of caster sugar is equal in weight to2260 Boris bikes.

    520 kg of wheat flour is as heavy as 650800g loaves of bread.

    8360 eggs which is more than nine hens willlay in a lifetime.

    668 kg of icing sugar which is heavier than amale cow.

    417 kg of margarine and butter which isalmost 2000 times more than used in MaryBerrys Victoria sandwich recipe.

    13.94 kg of evaporated milk which is heavierthan 16, 870ml bottles of Fairy Liquid.

    8.5 kg of vanilla essence would fill 85 100ml

    bottles of Chanel No. 5.

    Guidelines For Largest Cake Sculpture

    For the purposes of this record, ingredientsmust include: Flour Butter Sugar Eggs

    The sculpture must depict a recognisablesubject or image and not simply be a richlydecorated cake. This is at the discretion ofGuinness World Records.

    The sculpture must be made entirely of cake,frosting, fondant, and edible decorativeelements. It must not have aninternal/external support structure.

    Whilst the sculpture does not need to bemade entirely of a single piece of cake, cakemust constitute a vast majority of the sculpture.

    The pieces may be held together only byedible adhesives such as frosting or fondant.

    Though multiple pieces may be used, thefinal sculpture, once frosted, must appearcontinuous.

    All ingredients used must be availablecommercially. A list of all ingredients mustbe submitted with the claim.

    Although the record is for the physical sizeof the sculpture, the weight must also begiven.

    The amount of people making the sculpturemust be given, along with the number ofhours that was spent preparing it.

    After the attempt, the food item must bedivided and distributed or donated forgeneral consumption.

    The Worlds Largest Cake Sculpture In Numbers

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    Consumables

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

    sugarpaste 2.5kg

    sugarpaste or modelling paste 250g(Karen Davies)

    flower paste 130g

    royal icing

    cornflour

    trex

    edible glue isopropyl alcohol

    dust colours, white pearl, autumngreen, burgundy (Rainbow Dust)

    paste colours, pink, gooseberry(Rainbow Dust)

    posy pick x 2

    floral tape white

    greaseproof paper

    Tools

    flower button mould(Karen Davies)

    Lottie lace mould

    (Karen Davies) wires 20, 28 gauge

    rose petal cutters1, 2, 2.5, 3cm

    5 petal rose cutters45, 55, 70mm

    rose leaf veiner

    non stick grooved board

    piping nozzle No. 1

    plastic dowel 8 pieces

    dusting brushes

    paintbrush

    sponge pad

    bone tool

    Wedding

    This contemporary design will appeal to many brides. Time spent makingflowers can dramatically increase what you should charge for your cakes,however a few bold but simple flowers can be sufficient. The great thing about

    these Ranunculus flowers is that a mould is used for the centre thus lesseningthe time involved in the flowers' creation.

    Karen Davies

    Ranunculus and Lace Wedding Cake

    See the free instructional videoson how to use these moulds at

    www.karendavies.co.uk

    40 www.cake-craft.com

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    Wedding

    Colour 50g of flower paste pale green. Make a cone shape from7g of flower paste. Place it in the mould then push a hooked

    wire into the back. Press the paste into the mould but makesure the paste does not come over the edges of the mould thenpinch the paste onto the wire. Remove and leave the bud to dry.Three buds are needed.

    Grease the board with Trex. Roll flower paste over one of thegrooves. Either: cut out leaves with the rose petals then push28g wires into the stem while still on the board, or turn thepaste over, then cut out the leaves and insert the wires with thestem between thumb and finger. 10 large leaves and 20 of eachof the other sizes are needed.

    Brush the Lottie lace mould with white pearl. Press a sausage ofpaste into the mould. Keep the paste level with the back of themould without going over the edges. Turn the mould over andbend back to release the paste.

    Cut strips of paper to fit around the sides of the top andbottom tiers. Fold in half widthways, wrap around the cake andmark the centre line with a cocktail stick.

    Brush the lace with lustre to bring out the pattern and shine.

    Place the wired leaves on to the veiner. Close the veiner andpress firmly. Remove the leaf and place on a sponge pad. Softenthe edges of the leaves with a bone tool. Leave to dry.

    Colour 1.5kg ofsugarpaste with alittle gooseberrypaste colour.Cover the 20cmcake with the

    pale greensugarpaste andthe other twocakes with white.Place the bottomtier on to thecake drum andice the edge.

    1

    3

    2

    4

    65

    Preparation

    When using afine nozzle topipe do notoverfill thepiping bag orhave the royalicing too stiff.This will avoidsore hands andburst bags!

    Tip

    41

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    Wedding

    Brush the cake with edible glue and attach the lace around themarked line. Attach below and above the line.

    Dowel the bottom and middle tiers. Place the tiers together.Pipe small pearls around the base of each cake.

    Colour 80g of flower paste pink. Greasework board with Trex and roll out flowerpaste thinly. Cut out two sets of small petalsfor each flower.

    Place a No. 1 nozzle in a bag with royal icing. Pipe small pearlsaround the centre line. Leave to dry.

    Pipe small pearls evenly spaced all over the middle tier.

    7

    9

    8

    10

    1211

    Rub powdercolours well intokitchen paper sothere is no loosepowder on thebrush. It is betterto build colourgradually ratherthan put on toomuch.

    Tip

    Place petals on a sponge pad. Soften the edges with a bone toolvery gently. Do not soften too much, just enough to thin theedges. Cup each petal by making circular movements with thebone tool in the centre of the petal.

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    Wedding

    Repeat with the second layer. Leave to dry.

    Rub powder colour into kitchen paper. Brush green powdercolour on to the leaves. Rub the burgundy colour well into aflat dusting brush and apply the smallest amount to the edge ofthe leaf. Finish with a little white pearl.

    Roll out green flower paste and cut out a small set of rose petalsfor the calyx. Brush with glue, push up the stem and attach toback of the flower.

    Brush the lower half of each petal thinly with glue. Push thefirst petal set up the wire and attach to the bud one petal at atime, overlapping each petal and placing the fifth petal edgebelow the first petal edge.

    Cut floral tape to half-width. Stretch, then start to bind the leafstems together. Start with the smallest leaves facing each otherand wrap the tape close to the leaves so no wires show. Add thenext size pair of leaves 2cm below the first pair then add the nextpair. Tape two stems together with a pair of the large leaves tofinish. Repeat taping up the remaining leaves to make 5 stems.

    13

    15

    14

    16

    1817

    Add layers of petals to the flowers, moving up through the sizesof cutters. A large flower can have 8-10 layers. Add two layersof petals before moving up to the next size. Keep the petal edgeslevel across the top of the flower. Leave to dry.

    43

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    Push a posy pick into the top of the middle and bottom tiers onopposite sides. This can be filled with sugarpaste or flower pasteto stop the flowers from moving.

    Wedding

    Stretch the tape then bind a stem of leaves to each flower.Brush lime green powder colour into a flat dusting brush.Brush colour into the centre of the flower, then on to the edgesof the first set of petals.

    Pipe small pearls onto the cake board.

    21

    20

    22

    Mix isopropyl alcohol with white pearland paint all piping and pearls.

    Trim the wires if necessary, then place the flowers into the posy picks.

    23

    19

    44 www.cake-craft.com

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    45

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    At the age of 20 I attended a short

    painting course and began to realize

    that colours are an integral part of life.

    Fine Art shops became a passion that

    has never left me. When I became a

    mother I started cake design. After

    watching many TV shows, I bought a

    magazine and made myself some

    sugarpaste with which I created my first

    doll. I really enjoyed that first creative

    sugarcraft experience and that was the

    start of everything. Modelling is myspeciality although I never believed I

    could be good at carving. It has taken

    commitment, passion and perseverance

    to get where I am today. I created a

    Facebook page 'Bambola di zucchero'

    (sugar doll) a name inspired by the

    sugar doll hand-painted statues that are

    made in Sicily in November. This sums

    up my home and what I enjoy doing. I

    aim to give an aid to those approaching

    the sugar art and to tell people that if

    you want to do it you can. Drawing,painting, sculpting in sugar, if I had been

    told what I would achieve I would not

    have believed.

    Thirty year old Egle,from Palmero, Sicily,sent this fabulousmodelling project to uswith information aboutabout how she becamea sugarcraft designer.

    Egle Montalbano

    ValentineBride

    ne o Watch

    This series is designed to introduce

    rising new stars out there in the cake

    world, particularly on the internet,

    who are inspiring us with their

    creative designs.

    You will need

    Consumables

    gum paste/ modelling paste

    dust colour gold, peach, red, pink sparkle

    clear alcohol

    paste colour black, brown, red,paprika/flesh

    cake dummies or real cake to display the

    model on satin ribbon red to go around cake

    dummies/cake

    wooden dowel

    Tools

    dresden tool

    ball tool

    sugar shaper

    paintbrushes

    dusting brush

    scalpel

    spatula

    mini flower cutters

    heart cutter

    See more of Eglesdesigns on facebook atBambola di zucchero

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    To make the face, start with an oval shapedportion of the flesh coloured gumpaste andcreate indents for the eyeballs.

    Shape the chin and cheeks, with the help of theshaper form the outline of the nose.

    1 3

    Indent the eye area with your little fingers.

    2

    Draw the mouth using