FH Cake Decoration Heaven - Summer 2016

MODERN DESIGNS
FOR WEDDINGS
KIDS
CAKES
HOW TO... AIRBRUSH

SILHOUETTE CAKES
H E A V E N
SUMMER 2016
Ocmg"{qwt"
rgthgev"Hcvjgtu"
Fc{"ecmg
Get the best
results from
silicone moulds
PIPING MASTERCLASS
Discover easy
techniques for
piping grass, shells
rosettes, patterns
& more...
"Dgukfg""
vjg"ugcukfg#
Turn to the beach for summer party inspiration
DEBBIE WINGHAM
CHOCCYWOCCYDOODAH
Meet the creator of the Get a lesson in chocolate with

[SVPHWVWXGEOIGEX[EPO the real life Willy Wonkas
Amy Swann
Decorating news
Birthday designs
9 772050 122001
48
Beach hut mini

cakes, p28
SUMMER 16
PRICE 4.99
NZ $14.00
#)(
#(
#)(

#
$

'*(
' )$ -$*' (
&* # (-,-)$ $!$*
#)(
#(
$' )' #&*'(

%!( $#)) *!%)) )

# !$! ()$ () *(#
) ()$' !$)$' $#

#$*!%))
+!! '$" !! $$
$')# ')!'(
W E LCO M E
Welcome
H E AV E N
Winter seems to have lasted a very long time this year,

so I'm sure you'll all join me in looking forward to the
warmer summer months! And this is exactly what gave
us the inspiration for this issue's gorgeous cover design.
What says summer better than brightly coloured beach
huts, warm sand beneath your feet, and a quick dip in the
sea?! Not only are these mini cakes perfect for summer
birthdays and parties, but they would make great bakes for
Father's Day too put 19th June in your diary now so you don't forget!
As well as providing you with plenty of inspiration for Father's Day and
summer birthdays, we've also got some beautiful designs for seasonal weddings
I particularly love the sunset silhouette proposal scene on page 72, which is
fantastic if you'd like to give airbrushing a go and fun ideas for children's party
cakes from page 91.We also help you to develop your decorating skills with a
guide to getting the best results from moulds on page 62 and a perfect piping
masterclass on page 108. I really hope you enjoy the issue and we'd love to hear
what you think about the magazine and what we could do to improve it, which
MW [L] [IVI SJJIVMRK ]SY XLI GLERGI XS [MR [LIR ]SY PP SYX SYV VIEHIV
WYVZI] RH SYX QSVI SR TEKI 7II ]SY RI\X XMQI
PERFECT
PIPING
Turn to page 108 for
a masterclass in piping
techniques, covering
everything from creating
grass to patterns and shells.
Not to be missed!
TECHNIQUE!
MOULDS
Want to get perfect results
from silicone moulds?
Find out the secret to
success on page 62.
&KRFRODWH
On page 60 we take a trip

to Brighton to meet the
modern day Willy Wonkas
behind cake company
Choccywoccydoodah.
Sally FitzGerald Senior Editor
Get in touch Subscribe

Facebook
Find us at www.facebook.
com/CakeDecorationHeaven
Twitter
Go to www.twitter.com
and search for
@CakeDecHeaven
Cover design
From Mini Cakes Academy
by Lindy Smith, published
by David & Charles, 19.99
Alternatively email
WEPP]X^KIVEPH$ERXLIQ
publishing.com
Turn to page 32 to take

advantage of our special
offer to subscribe to Food
Heaven and get a free
Joseph Joseph bowl set.
STAR
BUY
AMY SWANN
Looking for some
inspiration in creating a
beautiful wedding cake? We
chat to leading decorator
Amy Swann on page 34.
Summer
&DNH'HFRUDWLRQH E A V E N
I N
T H I S
I S S U E
S U M M E R
&RQWHQWV
62
Create stunning cakes every time with our

indispensable guides to decorating perfection.
6HDVRQDO p11
F E AT U R E S
In the kitchen with:Amy Swann............... 34
The new breed of Willy Wonkas ............ 60
Meet the chocoholics behind the huge
success of Choccywoccydoodah.
Using moulds masterclass ......................... 62
Piping masterclass .................................... 108
Find out the secret to making your piping
perfect every time.
In the kitchen with: Debbie Wingham . 114
Discover more about the the fashionista
now moving from couture to cake.
34
E V E RY
I S S U E
6IGMTI RHIV...................................................6
Fresh from the oven......................................8
Subscribe to Food Heaven.......................... 32
Templates ................................................... 113
108
.LGVp91
%LUWKGD\Vp37
114
60
10
:HGGLQJV p65
On the cover
p65
p91
p72
p
p22
p108
p62
p114
Summer
p60
p34
p8
p37
I N D E X
H E AV E N
5HFLSH ILQGHU
6HDVRQDO
:HGGLQJV
12 *SRHERX TMRIETTPI GEOI

14 *EXLIVW (E] KSPJ GSSOMIW
15 &MVHW ERH S[IV FMWGYMXW
16 &] XLI WIE GEOI
18 7YQQIV XMQI GLMPP SYX GEOI
22 *EXLIVW (E] JSSXFEPP GEOI
24 &II WYKEV [SFFP] XSTTIV
26 ,SXEMV FEPPSSRW GEOI
28 &SRR] FIEGL LYX GEOIW
30 7ERHGEWXPI GEOI
66 1IEHS[ S[IVW [IHHMRK GEOI

68 4IEGL] OIIR
70 7LIHHMRK PEGI
71 ;IHHMRK HVIWW GSSOMIW
72 7YRWIX WMPLSYIXXI GEOI
74 7YQQIV S[IVW GEOI
76 (IPMGEXI HSMP] EVX GEOI
78 *ERG] SVEP IQFVSMHIV] GEOI
80 &IEYXMJYP FVSHIVMI ERKPEMWI GEOI
82 7[IIXLIEVX WXVMTIW GEOI
84 7YQQIVXMQI FPSSQW
86 'EWGEHI SJ TMRO FPSWWSQW GEOI
88 ;SSHPERH KRSQIW GEOI
%LUWKGD\V
38 *MHS MR XLI S[IV FIH FMVXLHE] GEOI
40 'EOI PEGI GYTGEOIW
41 7XVMOMRK GMVGPIW GEOI
42 4MEXE GEOI
44 4YK XSTTIV
46 7SQIXLMRK FPYI
48 )EKPI XSTTIV
49 &YXXIVMIW
50 ;MWL ]SY [IVI LIVI#
52 ,IRRE GSSOMIW
53 8IETSX GSSOMIW
54 ,IEZIR WGIRX QMRM GEOIW
55 ;IHK[SSH VSWI GYTGEOIW
56 W HMRIV GEOI
58 0MP] SJ XLI ZEPPI] S[IVW
.LGV
92 'LYRO] HMKKIV GEOI
94 &EF] KMVEJJI XSTTIV
96 1EKMGEP GEVSYWIP GEOI
98 ;MWI S[P GEOI
99 4M\MI XSEHWXSSP GEOI
100 /RMKLXW SJ XLI VSYRH XEFPI GEOI
102 8IHH] FIEVW TMGRMG
104 0MSR XSTTIV
106 &EF] WLS[IV FSSXIIW
107 'EV XVYGO XVEMR ERH VI IRKMRI GSSOMIW
Branding and content, Anthem Publishing Limited, 2016. The

name Cake Decoration Heaven is a registered trade mark of
Anthem Publishing Limited. All rights reserved.
Anthem Publishing Ltd, Suite 6, Piccadilly House,
London Road, Bath BA1 6PL
Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
SENIOR EDITOR Sally FitzGerald
sally.fitzgerald@anthem-publishing.com
ART EDITOR Kai Wood
PRODUCTION EDITOR Bob Wade
BUSINESS DEVELOPMENT MANAGER Sarah Lindsay
sarah.lindsay@anthem-publishing.com
JUNIOR ADVERTISING SALES EXECUTIVE Ines Botto
ines.botto@anthem-publishing.com
DIGITAL ASSISTANT Rachel Smith
rachel.smith@anthem-publishing.com
ACTING MARKETING MANAGER Verity Travers
verity.travers@anthem-publishing.com
MARKETING EXECUTIVE Deirdre Attinger
deirdre.attinger@anthem-publishing.com
MANAGING DIRECTOR Jon Bickley
jon.bickley@anthem-publishing.com
CREATIVE DIRECTOR Jenny Cook
EDITORIAL DIRECTOR Paul Pettengale
COMMERCIAL DIRECTOR Simon Lewis
PRINT Polestar UK Print Ltd, 1 Apex Business Park, Boscombe
Road, Dunstable, Bedfordshire, LU5 4SB
Tel +44 (0) 1206 849 500
DISTRIBUTION Marketforce (UK) Ltd, 5 Churchill Place, Canary
Wharf, London E14 5HU +44 (0) 20 378 79001
LICENSING ENQUIRIES Regina Erak
regina.erak@globalworks.co.uk
55
SUBSCRIPTION ENQUIRIES
Website: anthem.subscribeonline.co.uk, UK 0844 848 8423 or
+44 (0) 3337777009, Europe & World +44 1795 592 848,
USA Call Toll Free 800.428.3003,
Email: foodheaven@servicehelpline.co.uk.
Calls cost 7p per minute, plus your phone company's access charge.
COMPETITION RULES
By entering a competition you are bound by these rules. Late or incomplete
entries will be disqualified. Only one entry per person will be accepted. The
company reserves the right to substitute any prize with cash, or a prize of
comparable value. Competitions are open to UK residents over 18 only, except
employees of Anthem Publishing and any party involved in the competition or
their households. By entering a competition you give permission to use personal
information in connection with the competition, for promotional purposes. If
you do not want your information to be shared, please tick no offers on your
entry. Entries become the property of the company upon receipt and will not be
returned. If you are a winner, receipt of prize is conditional upon complying with
the competition rules. A list of winners will be available upon request.
All content copyright Anthem Publishing Ltd, 2016, all rights reserved.
While we make every effort to ensure that the factual content of Cake
Decoration Heaven is correct we cannot take any responsibility nor be
held accountable for any factual errors printed. No part of this publication
may be reproduced, stored in a retrieval system or resold without the
prior consent of Anthem Publishing Ltd. Anthem Publishing recognises all
copyrights contained within this issue. Where possible we acknowledge
the copyright holder. Cake Decoration Heaven is a trade mark owned by
Anthem Publishing.
&DNH'HFRUDWLRQH E A V E N 7YQQIV
mums
bake
cakes
.c o . u k
home made & hand delivered
DO YOU CREATE BEAUTIFULLY DESIGNED CAKES?
B
DO YOU WANT TO INCREASE YOUR BUSINESS LOCALLY?
B
CAKES ORDERED ANYWHERE IN THE WORLD HAND DELIVERED BY LOCAL BAKERS
Mumsbakecakes.co.uk is looking to recruit local bakers

PLEASE VISIT OUR WEBSITE MUMSBAKECAKES.CO.UK
OR EMAIL US MUMS@MUMSBAKECAKES.CO.UK FOR MORE INFORMATION
from
)UHVK
the oven...
Discover the latest news from the world of
cake decorating including new tools, equipment,
exciting ingredients and more
Cool crimpi
Follow us on
Facebook @
www.facebook.com/
CakeDecoration
Heaven
7XITTMRKSYX[MXLXLI[SVPHWVWX
edible fashion installation
ebbie Wingham may previously have been better known as the

designer of the worlds most expensive black diamond dress, but she
SJGMEPP]QEHIXLIQSZIJVSQJEWLMSRMWXEXSGEOIEVXMWXEXXLIPEYRGLSJ
her new business Couture To Cakes. And, as is expected from Debbie,
it was no ordinary launch!
The event, which took place at Stoke Park, was based around an Alice
in Wonderland theme, and was hosted by the UKs leading Johnny Depp
impersonator, Jonty Depp. It featured an edible runway collection with modelling
GLSGSPEXIGSVWIXWEZIXMIVGYTGEOIWLXEMPWOMVXIHMFPIGPYXGLFEKWERH
FVSSGLIWERHQSVI8LIVI[EWIZIRE[EPPSJIHMFPIS[IVW;MXL(IFFMIWZMZMH
imagination and skill in depicting anything and everything in delicious cake form,
were sure well be hearing lots more from Couture To Cakes in the future. Find
out all at www.couturetocakes.com
up by Lan Nguyen-Grealis, hair by Rich
Hair.
Mums Bake Cakes

launches end of April
&DNH'HFRUDWLRQH E A V E N Summer
Photography Gemma Reynolds. Make
Retro bakeware manufactu rs Tala

has launched another desi able cake
decorating tool fondant crimpers
Available in a set of 10 u que designs
for just 11.99, they can be used to
emboss unique and distt ct patterns
onto your sugarpaste nd marzipan.
tt
You can alter the size
out
keep the shape symmetrical
your design, and you simply press for
instant decoration! Fun and easy to use,
theyre made of durable plastic, so are
perfect for kids to get to grips with too.
Find your nearest crimper stockist by
visiting www.talacooking.com
A nationwide network of local home bakers have already

registered with new site Mums Bake Cakes, to hand deliver
beautifully designed cakes ordered online from around the
world. The network is growing daily, as bakers dont need to
have their own site they pay a small registration fee and
upload photos of their cakes. Enquiries from global businesses,
family and friends has begun to give people a choice when
thinking of gifts for loved ones far away its an exciting change
XSWIRHMRKS[IVW
All bakers are fully insured and compliant with food hygiene
regulations. Once the cake is ordered, the baker receives the
order, bakes to the customer requirements and hand delivers
SRXLIWTIGMIHHEXI%PPGEOIWEVIFIWTSOIF]XLIWLIIVREXYVI
of being handmade and delivered, with an ingredients card
enclosed. For more information and to sign up, visit the website
www.mumsbakecakes.co.uk
reasur trove of goodies

corato who love to display heir creations in style will absolutely adore online
YXMUYI WXIVW +YMPH8LI GS ER] TPEGIWVQIQTLEWMWSRFIEYX]ERHGVIEXMZMX]
and sour s treasures that cou d become classics of our generation and pieces to
hande down to future g erations. Their latest collection comes from Danish
HIWMKRIV 6MGI (/ ERH JIEX IW FVMKLXGSPSYVWERHEWYQQIVSVEPWX]PIJSVXLI
gorgeous elamine tablewar range. As well as some gorgeous cupcake cases and
W XLIVI MW EPWS E J RXEWXMG 'SGOXEMP 'EVX MR VSWI KSPH EZEMPEFPI [LMGL [I
MRO [SYPH QEOI E JERXEWX HMWTPE] JSV TVIXX] GEOIW EX E WTIGMEP FMVXLHE] [IHHMRK
or anniversary. See he range for yourself
elf at www.sistersguild.co.uk
g
A Royal
celebration
This year marks the Queens 90th
birthday in June, so if youd like to
help her celebrate in style, check
out Cake Craft Worlds special
patriotic range. Head to the website
at www.cakecraftworld.co.uk where
]SYPPRHIZIV]XLMRKJVSQ9RMSR
Jack stencils and moulds to ribbon,
cake toppers, cupcake cases and
IZIRE9RMSR.EGO'YTGEOI7XERH
God save the Queen!
Wonderful woodland
d
Karen Davies Cakes has turned to texture for inspiration in
creating its new Rustic range. The Rustic Woodland Ba
B rk
gives you a highly detailed and realistic design, perfecct for
f
d cakes,
c
rustic wedding cakes or for using as a base for naked
while the Basket Weave, Cable Knit and Wicker desiggns
are all perfect for giving realistic texture to your cakkess.
Simple to use, you really can get fantastic results in secconds,
making them perfect for beginner and intermediate cake
YX QSVI
HIGSVEXSVWEPMOI8LIVERKIWXEVXWEXRH SY
at www.karendaviescakes.co.uk
Lakeland joins
forces with
Mary Berry
Mary Berry has captured the hearts
SJFEOIVWJSVHIGEHIWERHRS[WLIW
teamed up with Lakeland to make baking
and decorating your cakes even more
enjoyable. The range features everything
from loaf tins and cake tins for baking
]SYVGVIEXMSRWMRXSSYVWMJXIVWGEOI
cases and a very handy cake lifter. There
EVIEPWSPEVKIERHWQEPPTEPIXXIORMZIW
which are ideal for icing your cakes.
'LIGOSYX1EV]WVERKISJFEOI[EVIMR
store or online at www.lakeland.co.uk
Summer
Wilton Fondant
Ribbon Cutter
Hobbycraft 25
[[[LSFF]GVEJXGSYO
Edible Wafer
&YXXIVMIW
Lakeland 1.89
[[[PEOIPERHGSYO
Personalised
Anniversary Cake
Decorating Kit
Clever Little Cake Kits 25
[[[GPIZIVPMXXPIGEOIOMXW
GSYO
'HFRUDWLQJ
PR
D U C T S
G t sett for
Get
f a summer
PPIH [MXL KSVKISYW GEOI
HIGSVEXMRKTVSNIGXW [MXL
XLILIPTSJXLIWI RI[
XSSPWERHEGGIWWSVMIW
Colour Splash
Concentrated
Food Colours
Colour Splash
1.95 for 2
GVEJXGSQTER]G
Icing Double Ended

Modelling Tools Set
8 Pack
Hobbycraft 2
[[[LSFF]GVEJXGSYO
Chocolate
Ganache
Sweet Success
8.70 for 700g
[[[W[IIXWYGGIWW
YOGSQ
Superhero Party
Candles
Ginger Ray 2.99
[[[KMRKIVVE]GSYO
10
mer

B
B
B
B
B
6HDVRQDO
D ECO R ATI O N S
Summer
11
Fondant pineapple cake

By Maria Goodman from Molly Bakes
(mollybakes.co.uk)
200g (7oz) of Squires Kitchen Florist Paste

in Ivy Green and 200g (7oz) Sattina White
Sugarpaste for this. Knead them together
until the colours are completely combined
and the modelling paste is pliable.
FOR THE CAKE

20cm (8in) cake of your choice
with four layers
buttercream
TO DECORATE
1.5kg (3lb 5oz) Sattina Yellow
Sugarpaste
200g (7oz) each of Squires Kitchen
Florist Paste in Ivy Green and Sattina
White Sugarpaste
400g (14oz) green sugarpaste
yellow and brown airbrush colours
SPECIAL EQUIPMENT
plastic or paper cups, cut in half
smoothers
airbrush
dowels
diamond shape cutter
MAKING THE LEAVES
1 Make the leaves in advance at least the

day before. I made about 40 leaves in
different sizes. You may want to make a
few extras, as my cake used every single
leaf apart from one, which broke when I
dropped it. I cut them all out freehand with
a sharp knife and draped them over a paper
coffee cup to dry this helps them hold
their shape. I pre-cut the cups in half and lay
them cut-side down, so they dont move.
2 Instead of buying modelling paste I use a 1:1
QM\SJWYKEVTEWXIERHS[IVTEWXI(SMRK
it this way works out cheaper. I used about
3 Roll the paste out to about the thickness of

a 50p piece and cut out the leaf shapes. I
made sure some leaves were tall and skinny
while others were shorter. I found there
was no need to put wires in them, just
drape them over the cups and leave to dry.
CARVING THE CAKE
4 You can use any cake recipe for this. I prefer

chocolate and vanilla sponges for carved
cakes, as theyre much easier to work with
than a softer red velvet or carrot cake. I
used a 20cm (8in) chocolate cake with four
layers. I kept most of the sides, I just carved
a little into the top and bottom. Crumb
coat the cake as usual and chill for at least
30 minutes before covering with fondant.
COVERING THE CAKE
5 I used 1.5kg (3lb 5oz) Sattina Yellow

Sugarpaste. Knead the sugarpaste until
its warmed up and pliable. Remove the
cake from the fridge and brush with water.
Roll out the sugarpaste to about 5mm
(in) thickness and drape over the cake.
Use fondant smoothers to smooth the
sugarpaste and secure the bottom before
cutting it away.
6 I airbrushed my cake for a more vibrant
yellow colour. I use Kroma Airbrush
Colours, as you can buy them in a set of 12.
7 I then made a little mound out of green
sugarpaste for the leaves to go into. As an
added bonus this also gives the leaves and
cake some more height. I used about 400g
(14oz) of green sugarpaste any green

similar to the leaf colours works. Dowel
the cake before adding the mound, as the
weight of it and the leaves will make the
cake sink otherwise.
ADDING THE PINEAPPLE TEXTURE
8 I found the simplest way to add the texture

to the pineapple was to use a diamond
cutter to imprint a diagonal pattern all the
way round the cake. This might require
some patience if your cake is large. You
could also use a diamond impression mat
if you have one, but this would have to
be rolled into the fondant before it goes
on the cake. I prefer to do it this way as
you have more control. I start at the top
and work my way down. As you reach the
FSXXSQ]SYQE]RHXLIGYXXIVHSIWRX
X FYX HSRX[SVV]EWXLIEMVFVYWLMRK[MPP
reach where your cutter wont.
AIRBRUSHING THE CAKE
9 I used brown Kroma Airbrush Colour and a

steady hand to follow the lines imprinted by
the diamond cutter around the cake. Dont
worry if some areas are darker than others,
it's completely natural on a real pineapple.
CROWNING THE CAKE
10 Now you can start adding the leaves. Lightly

brush the fondant mound with water. Start
at the top of the mound with the tallest
leaves and gently insert them into the still
soft fondant. Work your way round with
the leaves and, once you reach the bottom
of the mound, you can hide it completely
with a row of leaves, so remember to leave
plenty for this.
10
Photography Zoe Flammang
B
B
B B
B B
B B
B
B
D E C O R A T I O N S
12

B
B
B
B
B
Summer
13
B
B
B B
B B
B B
B
B
6HDVRQDOD E C O R A T I O N S
*EXLIVW(E]KSPJGSSOMIW
&]0MWE7R]HIVJVSQ8LI&IEVJSSX&EOIV 1 *SV XLI WYKEV GSSOMIW WMJX XLI SYV FEOMRK
([[[XLIFIEVJSSXFEOIVGSQ)
TS[HIV ERH WEPX MRXS E FS[P 4YX XLI FYXXIV
ERH WYKEV MR XLI FS[P SJ ER IPIGXVMG QM\IV
FOR THE SUGAR COOKIES
XXIV [MXL XLI TEHHPI EXXEGLQIRX 1M\ SR
KPF TPEMRSYV
QIHMYQ WTIIH YRXMP TEPI ERH YJJ]
XWTFEOMRKTS[HIV
tsp salt
KS^ YRWEPXIHFYXXIVWSJXIRIH
KPF WYKEV
PEVKIJVIIVERKIIKKW
XWTTYVIZERMPPEI\XVEGX
TO DECORATE
VS]EPMGMRKMRFPEGO[LMXIKVIIRFPYI
ERHKVI]QM\IHMRFSXLSYXPMRIERH
SSHMRKGSRWMWXIRGMIW
KVIIRWTVMROPIW
QQFPEGOIHMFPITIEVP
[LMXIIHMFPITIEVPW
SPECIAL EQUIPMENT
MTSTGSSOMIGYXXIVJSVXLIKVIIRW
GMVGPIGSSOMIGYXXIVJSVXLIFEPP
EKGSSOMIGYXXIV
2 1M\ MR XLI IKKW ERH ZERMPPE ERH VIHYGI

WTIIH XS PS[ +VEHYEPP] QM\ MR XLI SYV
QM\XYVI MRGVIEWMRK QM\IV WTIIH EW RIIHIH
%HH E PMXXPI EX E XMQI
3 (MZMHI XLI HSYKL MRXS JSYV HMWGW;VET IEGL
MR GPMRKPQ ERH VIJVMKIVEXI YRXMP VQ EX PIEWX
SRI LSYV SV SZIVRMKLX
4 4VILIEX XLI SZIR XS '+EW 1EVO
5 0IX XLI HSYKL WXERH EX VSSQ XIQTIVEXYVI
YRXMP WSJX IRSYKL XS VSPP EFSYX QMRYXIW
'YX SYX MT ST GMVGPI ERH EK WLETIW
6IQSZI XLI I\GIWW HSYKL ERH TPEGI XLI
WLETIW MR XLI JVIIÎV YRXMP ZIV] VQ EFSYX
QMRYXIW
6 &EOI JSV EFSYX QMRYXIW HITIRHMRK SR
LS[ XLMGO ]SY VSPPIH ]SYV HSYKL;EXGL
GEVIJYPP] XLI VWX JI[ XMQIW ]SY FEOI XS
PIEVR LS[ PSRK ]SYVW XEOI 6IQSZI JVSQ
XLI SZIR ERH PIX XLIQ GSSP SR [MVI VEGOW
7 &IKMR F] SYXPMRMRK XLI MT ST GSSOMIW [MXL
14
XLI KVIIRMGMRK3YXPMRIEWQEPPIVGMVGPISR
XLI LIEPSJXLIMTSTERHSSHMX;LMPI
XLI MGMRKMW[IXEHHEQQFPEGOIHMFPI
TIEVP XSPSSOPMOIXLILSPISRXLIKVIIRERH
PIX MX HV]JSVEJI[LSYVW
8 *PSSH XLIVIWXSJXLIGSSOMI[MXLXLIKVIIR
MGMRK ERHEHHE[LMXIIHMFPITIEVPFEPP
9 ;LMPI XLIMGMRKMW[IXEHHXLIKVIIR
WTVMROPIWERHWLEOISJJXLII\GIWW-PMOI
YWMRK E GSJJIIPXIV[LIR-YWIWTVMROPIW
FIGEYWIMXQEOIWXLMRKWRMGIERHRIEX
10 3YXPMRI ERHSSHXLIKSPJFEPPW[MXL[LMXI
MGMRK ERHPIXXLIQHV]JSVEXPIEWXERLSYV
11 %HH VS[WSJHSXW0IXXLIQHV]GSQTPIXIP]
12 3YXPMRI ERHSSHXLIXSTSJXLIEK
[MXL XLIFPYIMGMRK3YXPMRIERHSSHXLI
FSXXSQ SJXLIEK[MXLXLIKVIIRMGMRK
13 ;LMPI XLIKVIIRMGMRKMW[IXEHHEWQEPP
EQSYRX SJFPEGOMGMRKJSVXLILSPI0IXXLI
MGMRK HV]GSQTPIXIP]
14 %HH XLIEKTSPI[MXLXLIKVI]MGMRK
15 3YXPMRI XLIEK[MXLXLI[LMXIMGMRKERH
SRP] PP SRIWMHISJMX0IXMXHV]JSVEFSYX
QMRYXIWXLIRSSHXLISXLIVWMHI0IXMX
HV] GSQTPIXIP]

B
&MVHWERHS[IVFMWGYMXW
By Robyn King
FOR THE COOKIES
cookie dough and shape of
your choice
TO DECORATE
white and blue fondants
royal icing
SPECIAL EQUIPMENT
embossing mould
FMVHERHS[IVWMPMGSRIQSYPH
GSVRSYV
rolling pin
piping gel or sugar syrup
piping bag and tip
This recipe is taken

from Embellished
Cookies by Robyn King,
published by New
Holland Publishers,
RRP 14.99.
1 Make cookie dough of your choice, cutting

out the desired shapes. Bake and leave to
cool. I used a simple oval shape.
2 Roll out some fondant to cover the cookie.
The fondant should be rolled a little thicker
than 1mm, as it will go thinner when rolling
over the embossing mould.
3 Place the embossing mould on the work
surface and dust with a light covering of
GSVRSYV4PEGIXLIVSPPIHJSRHERXSZIV
the top and with one motion push the
rolling pin over to make an impression in
the fondant. Using piping gel or sugar syrup,
dampen the cookie and stick the embossed
fondant on top.
4 9WMRKXLIFMVHERHS[IVHIGSVEXMZI
WMPMGSRIQSYPHWPP[MXLGSRXVEWXMRKGSPSYVW
I have used white and blue and pop the
design out of the mould.
5 Place the moulded fondant onto some
previously cut white fondant, with some
piping gel to make it stick. Stick this on the
embossed surface on the cookie with some
more piping gel.
6 4MTIEFSVHIVEVSYRHXLIIHKIXSRMWLSJJ
Summer
15
B
B
B B
B B
B B
B
B
By the sea cake

By Britt Whyatt from She Who Bakes
(www.shewhobakes.co.uk)
FOR THE CAKE
20cm (8in) and 25cm (10in)
round cakes
buttercream or ganache
TO DECORATE
2kg (4lb 4oz) sand colour sugarpaste
500g (1lb 2oz) blue sugarpaste
white modelling paste
shell colour modelling paste
light brown sugar
SPECIAL EQUIPMENT
20cm (8in) and 25cm (10in) thin round
cake cards
33cm (13in) and 38cm (15in) round
cake drums
fence cutter
shell mould
paintbrush
edible glue
large rolling pin
icing spacers
smoothers
cake leveller
piping gel
dowels
double-sided tape
edible ink pen
cutting wheel
ornamental deckchairs
ribbon
FOR THE CAKE
1 Bake your favourite cake in 20cm (8in) and

25cm (10in) round tins.
2 7TPMXERHPPXLIGEOIW[MXLFYXXIVGVIEQ
or ganache and secure them cakes to the
correct sized thin card using buttercream.
3 Prepare the cake by lightly coating with
buttercream or ganache.
4 Before rolling out your sugarpaste, knead
until it's a workable consistency. If the
sugarpaste is sticky or your hands are very
[EVQWTVMROPIPMKLXP][MXLGSVRSYV0MKLXP]
dust your smooth work surface also to
prevent it sticking.
5 Roll out your sugarpaste to a 5mm (in)
thickness. If it helps, you can use icing
spacers which are perfect for this.
2 Push the centre dowel back in place and

push the other four around it.
3 Fix this tier to your iced board with a little
royal icing.
4 Spread a little royal icing on top of the
dowels and the surrounding area, then place
your top tier in the middle.
TO DECORATE
1 Make some marbled modelling paste by

mixing two different shell colours together,
but stop kneading before the colours are
completely mixed. Roll a small round ball of
TEWXIERHHYWX[MXLGSVRSYV
2 Push this into your shell mould and then
push out.
6 To keep the sugarpaste from sticking, lift

and move it around as you roll. Add more
GSVRSYVMJRIIHIH
3 0IEZIXSWIXSRHV]MRKJSEQ6ITIEXJSVEW
many colours and different shells as you
would like.
7 Gently lift the icing over the rolling pin to

move and lower it onto your cake.
4 For the fence, roll out white modelling paste

and use a fence cutter or cut out pointed
WXVMTW[MXLEGYXXMRK[LIIP0IEZIXLIWIXS
set slightly.
8 Shape the sugarpaste to the sides of the

cake using your hands and then smoothers.
I recommend using a smoother because
the pressure of your hands may leave
impressions on your sugarpaste.
9 Beginning in the middle of the cake top,
gently rub the sugarpaste onto the cake.
Start on one side and by gently lifting any
creases out and lifting down onto your
cake, you can secure the sugarpaste all the
way around. If an air bubble appears, use
a scriber to gently pop the bubble and
smooth the air out.
10 Use your smoother to mark the sugarpaste
at the base of the cake and trim the excess
using a palette or sharp knife.
11 0IEZIXLIMGMRKXSWIXSZIVRMKLXXLMWMW
very important for stacking cakes.
12 To prepare the double board, stick the
smaller board to the larger board using
double-sided tape.
13 Follow the same icing method above to ice
the boards together with blue sugarpaste,
using piping gel or water to stick it down.
TO STACK
1 Prepare your cake by pushing one dowel

into the centre of your cake. Mark just
above the top of the icing on the dowel
16
with an edible ink pen and remove carefully.

Cut this and four other dowels to size.
5 3RGIVQ\XSXLIWMHIWSJ]SYVGEOI
with edible glue.
6 For the sand, paint the cake with edible glue
and sprinkle on light brown sugar. Simple
and effective!
7 Fix shells wherever you would like with
edible glue.
8 8SRMWLXST[MXLSVREQIRXEPHIGOGLEMVW
and add a ribbon as desired.

B
B
B
B
B
Summer
17
B
B
B B
B B
B B
B
B
18
Summer time chill out cake

FOR THE CAKE
20cm (8in) vanilla sponge
buttercream
strawberry jam
TO DECORATE
1.2kg (2lb 10oz) frosted leaf sugarpaste
Squires Kitchen Modelling Dough in
VIHIWLFPYI[LMXISVERKI]IPPS[
Squires Kitchen Sugar Florist paste
in peach
Squires Kitchen sugarpaste in pink,
black, green, mocha, teddy bear
brown and lilac
edible pens in red and black
professional royal icing
coloured food dust in fern, rose, dark
brown and blue
SPECIAL EQUIPMENT
30cm (12in) round drum
pizza cutter
mini palette knife
Dresden tool
craft knife
ball tool
oval cutter
square cutters, mini and xl
FVS[RSVMWXXETI
18 gauge wire
cocktail stick
piping bags
piping nozzle no.2
wire cutters
paintbrush no.1, no.2 and no.10
20
13 Draw out an oblong shape on a piece of

paper and cut it out. Angle it over one
side of the cake edge and gently score the
outline with a craft knife.
COVERING THE BOARD
1 Roll out 300g (10oz) of frosted leaf

sugarpaste over the 30cm (12in) drum.
Once level, trim off the excess around the
edge of the drum.
2 Paint a little cooled boiled water around the
edge to secure the sugarpaste and set aside.
COVERING THE CAKE
3 Take the 20cm (8in) round vanilla sponge

ERHPPXLIGIRXVI[MXLWXVE[FIVV]NEQ
and buttercream. Spread the remaining
buttercream over and around the cake to
give it a crumb coat and allow to set in the
fridge for 15 minutes.
4 Once the buttercream has hardened, add
another layer over the entire cake, so that
none of the sponge can be seen.
5 Refrigerate for a further 30 minutes.
6 Remove the cake from the fridge and with
wet hands, smooth over any lumps and
bumps in the buttercream.
7 Roll out 900g (2lb) of frosted leaf
sugarpaste and place on top of the cake.
8 Using your hands, smooth over the top
ERHWMHIWYRXMPEPPSJXLIWYKEVTEWXIWMXWEX
against the cake.
9 Take a cutting wheel or pizza cutter and
trim off the excess paste around the base
of the cake.
10 9WMRK&IPPMWWMQSI\MWQSSXLIVWWQSSXLEPP
around the top edge of the cake to create
a lovely sharp edge and place the cake onto
the drum towards the back leaving space
in front of the cake for the bike and put
aside to set.
FOR THE PICNIC BLANKET
11 Roll out 75g (3oz) each of white modelling

dough and vintage pink sugarpaste.
12 Cut out between 120-150 tiny squares of
each colour with a miniature square cutter.
21
14 With very small amounts of edible glue,

begin to create your picnic rug by sticking
alternate coloured squares onto the outline
]SYNYWXHVI[SYXYWMRKMXEWEKYMHI
MAKING THE BICYCLE
15 1M\KS^ SJ[LMXIWYKEVSVMWXTEWXI

with 25g (1oz) of blue modelling dough.
16 (MZMHIXLIPMKLXFPYITEWXIMRXSZIFEPPW
with one ball slightly bigger than the other.
17 To create the front part of the bike, take
one ball of blue paste and roll into a
sausage. Take a craft knife and cut along the
bottom half of the sausage. Set aside to dry.
18 The handlebars are made from a ball of
blue paste, rolled into a long sausage shape,
with the two ends bent and curved up and
set aside to dry.
19 The main body of the bike is made using
the larger ball of paste. Roll it into a fat
sausage shape and then cut down almost
from the middle to the end on both sides,
leaving a solid bit of paste in the centre. Pull
apart the two ends to create a sideward 'K'
shape and set aside to dry.
20 For the back end of the bike, roll the two
remaining balls of blue paste into long
sausages. Set one aside to dry as it is and
bend the other at a right angle and then
allow to dry.
21 Using a small ball of teddy bear brown
modelling dough, shape into a fat 'T' shape,
smoothing the edges down. Set aside to dry.
22 8LILERHPIWEVINYWXX[SWQEPPWEYWEKIWMR
white sugar dough, with a small cut at the
bottom. The wheel guards are two slightly
bigger sausages in a white sugar dough,
EXXIRIHGYVZIHERHPIJXXSHV]
30
Photography Christine Jordan
By Laura Dodimead from Cakey Bakes

Cakes (www.cakeybakescakes.co.uk)

B
B
B B
B
B
Summer
19
B
B 23 The peddle brace consists of a piece of
modelling dough shaped into a long
B B white
XIEVHVSTERHWPMKLXP]EXXIRIH
B B 24 Roll out a small sausage of grey sugarpaste
B B and a small black square of paste for the
B
JSSXTIHHPIERHWIXEWMHIXSHV]
B
25 Once all of the bicycle elements are fully
dried, mix a small amount of royal icing up

ERHGSPSYV[MXLEWTVMROPISJFPYIJSSHHYWX
26 Use the royal icing at every anchor point to
secure and give strength to the frame and
EPPS[XSHV]XLSVSYKLP]
FOR THE THE WHEELS
27 1M\KS^ SJ[LMXIWYKEVSVMWXTEWXI
[MXLKS^ SJ[LMXIWYKEVHSYKL
28 Roll into a long sausage and curve it around
so the two ends meet to create a circle,
KPYIMRKXSKIXLIVXLIIRHW(SXLMWX[MGIJSV
FSXL[LIIPW
29 Before the paste dries, cut 30 sections of
thin silver wire that are slightly shorter than
XLI[LIIPHMEQIXIV
37 Repeat this action with all three pieces of

paste and stick around the top, middle and
FSXXSQSJXLIFEWOIX
38 (YWX[MXLEHEVOFVS[RGSPSYVIHJSSHHYWX
XSLMKLPMKLXXLIWGSVIHPMRIW
FOR THE BUNCH OF FLOWERS
39 Roll out a small ball of mocha coloured

sugarpaste and cut into a small square and
WIXEWMHI
40 Roll out a piece of red modelling dough and
GYXSYXJSYVQMRMEXYVITIXEPW%VVERKIXLIQ
with the points facing inwards and, using the
smaller end of a ball tool, push down on
the petal centre to merge them together to
QEOIEWMRKPIS[IV
41 Repeat this process until you have made
IRSYKLXSQEOIEFYRGL
42 Take the small square of mocha you made
ERHVSPPMXYTMRXSERSTIRGSRI4PEGI
XLIQMRMEXYVIVIHS[IVWMRWMHIXLIXST
STIRMRKERHWIGYVI[MXLEPMXXPIIHMFPIKPYI
FOR THE LADY
33 Fan out the top of the basket slightly and

TYWL]SYVRKIVWMRXSXLIXSTSJMXXS
GVIEXIERSTIRMRK
43 To make the legs, roll up a piece of soft

beige modelling dough into a sausage and
stroke the paste halfway along to create the
FEGOSJXLIORII6SPPSRIIRHMRXSEPSRK
bottle neck shape to create the calf, leaving
EXMR]TMIGISJTEWXIEXXLIIRH,SPHXLMW
XMR]TMIGI[MXL]SYVXLYQFERHMRHI\RKIV
to push the paste upwards slightly towards
XLIGEPJXSGVIEXIXLILIIP*PEXXIRHS[RXLI
remaining paste in the opposite direction
XSTSMRXXLIJSSX1EOIEWIGSRHPIKMRXLI
WEQI[E]
34 Score vertically down the basket with a

mini palette knife and again horizontally to
GVIEXIE[SZIRPSSO
44 Bend the legs and cross them and prop

them up against a block of polystyrene to
HV]ERHWIXMRTPEGI
35 Take three small balls of mocha sugarpaste

ERHVSPPMRXSXLMRWEYWEKIW
45 With another small ball of paste, place

onto the top of the thighs and shape into a
FSXXSQERHWIGYVI[MXLKPYI
30 Push the wire into the paste at both ends

XSGVIEXIXLIWTSOIW
31 Repeat this process with both of the wheels
ERHXLIREPPS[XSHV]XLSVSYKLP]
FOR THE THE BASKET
32 To make the wicker basket, take 20g (oz)

of mocha coloured sugarpaste and shape it
MRXSERSFPSRK
36 Score all the way down both sides of the

sausage shapes and, holding both ends, twist
MRHMJJIVIRXHMVIGXMSRW8LMWQEOIWEKSSH
VSTIIJJIGX[LMGLPSSOWPMOI[MGOIVXSS
46 The torso is made with red modelling

dough, by shaping it into an hourglass to
HIRIXLI[EMWXERHFYWX
37
20
42
47 %XXEGLXLIFEWISJXLILSYVKPEWWWLETIXS
XLIFSXXSQ[MXLIHMFPIKPYI4VSTYTXLI
body in place and insert a toothpick into
the neck, leaving a little out of the top and
EPPS[XSWIX
48 Finish the dress by rolling out a piece of
red modelling dough and cut into a triangle
WLETI[MXLXLIXSTGYXMRXSEHIIT:
49 Paint a little glue on the bottom and thighs
ERHTPEGIXLIWOMVXEVSYRHXLIPEH]W[EMWX
50 Flatten the skirt around the bottom and
WMHIWXSGVIEXIEFMXSJQSZIQIRX
51 8EOIEPMXXPITMIGISJIWLGSPSYVIHTEWXI
ERHWLETIMRXSERIGOERHTEVXSJEGLIWX
Glue onto the top of the red hourglass
WLETIHFSH]
52 8SQEOIXLIEVQWXEOIEFEPPSJIWL
coloured modelling dough and roll out into
EPSRKWEYWEKIOIITMRKSRIIRHJEXXIV
53 Make a paddle shape for the hand by
TVIWWMRKXLIHSYKLKIRXP][MXL]SYVRKIV
and thumb, then roll the paste a little
XLMRRIVYRHIVXLILERHXSGVIEXIE[VMWX
54 (SXLMWTVSGIWWEKEMR[MXLXLIEVQERH
bend them both to create elbows, set aside
JSVEQSQIRX
FOR THE FACE
55 6SPPEWQEPPFEPPSJIWLGSPSYVIHQSHIPPMRK
dough in the palm of your hand, tapering it
ZIV]WPMKLXP]XSGVIEXIEGLMR
56 *SVQEXMR]FEPPSJIWLGSPSYVIHTEWXIMRXS
ERSZEPXSQEOIXLIRSWIERHEXXEGLMX
57 Roll out very thin sausage shapes in both
black and orange paste to create the eyes
ERHI]IFVS[W
58 To give the lady a smile, take a mini palette
ORMJIERHKIRXP]WGSVIEGYVZIHLETT]WQMPI
59 Place the head onto the cocktail stick at an
ERKPIERHWIGYVIMRTPEGI[MXLIHMFPIKPYI
60 Take the two bent arms and glue them in
TSWMXMSRXSXLIWMHIWSJXLILSYVKPEWWFSH]
+PYIXLIPIJXLERHXSXLIJEGI
45
61 For the long hair, roll about 25 long sausage

shapes and glue them all around the head,
curling the longer sections for a wavy style.
73 Bananas are simply rolled sausage shapes

that taper at the ends, with random brown
lines drawn on with edible pen.
83 Glue one half of the oval shape on one side

of the basket. Place and glue the other half
oval at an angle, propping it open until dry.
FOR THE TEPEE
74 Cut thick triangles of red modelling paste

with a craft knife and glue small oblongs of
dark green as the skin, then draw on a few
black dots using edible pen.
FOR THE PIPED FLOWERS
62 Take two 18 gauge wires and wrap them

XSKIXLIV [MXL FVS[R SVEP XETI
63 Repeat this process three times to make
three separate covered wires.
64 Secure the three taped wires together to
make a triangular shape and set aside.
65 6SPP SYX WSQI TIEGL GSPSYVIH SVMWX TEWXI
quite thinly and use the tripod wires laid on
top of the paste to act as a guide to cut the
correct size needed to cover the sides of
the tepee.
66 Repeat this three times and stick the three
pieces along each side with edible glue.
Allow to set.
67 Once set, use a no.1 paintbrush and a rose
coloured dust (watered down) and paint
SR XMR] S[IV WLETIW EPPSZIVXLIXITII
sides until covered.
68 Do the same with a fern coloured dust and
RMWL F] TEMRXMRK SR X[S SV XLVII XMR]PIEJ
WLETIW RI\X XS XLI XMR] S[IVW
FOR THE CUSHIONS
69 8EOI X[S FEPPW SJPMPEGWYKEVTEWXIERHEXXIR

into fat discs.
70 Make indentations with a Dresden tool
from the centre of the cushion towards the
edge to create a crease, then roll a small
round disc and place into the centre.
71 For the square cushions, take two balls of
yellow sugarpaste and cut out a square
shape with a square cutter. Flatten down
XLI IHKIW [MXL ]SYVRKIVERHXLYQFXS
give a soft edge.
FOR THE PICNIC FOOD
72 Oranges, apples and strawberries are made

simply by rolling small balls of paste in
orange, green and red and adding a small
indentation for the top.
53
75 The mini cheese baguettes are simply

made with a few sausage shapes cut in half
ERH PPIH [MXL EX VSYRH VIH HMWGW WUYEVI
]IPPS[ WLETIW ERH E EXXIRIH TMIGISJPIEJ
green. Stack and glue together.
76 Using brown modelling dough, roll out and
EXXIR X[S HMWGW XS QEOI X[S PE]IVW SJ
sponge. Flatten a disc of mocha paste for
the buttercream and two discs of red paste
for the strawberry jam. Layer it up, glueing it
together to make a sponge cake. Roll a long
sausage of mocha paste and glue to the top
of the cake for a whip of buttercream.
77 Take a craft knife and slice off two pieces of
the mini cake.
FOR THE PLATES AND NAPKINS
78 The plates are made from white modelling

dough rolled thinly and cut with a square
and oval cutter.
79 Cut another couple of square shapes out
of white modelling dough and fold over to
make little triangles for the napkins.
FOR THE PICNIC BASKET
80 Mould a ball of mocha sugarpaste into a

FS[P WLETI [MXL E EX XST ERH WGSVI XLI
basket with a craft knife to create the
woven effect.
84 Mix up a little royal icing and add a little

fern coloured dust. Using a no.2 piping
nozzle and disposable piping bag, pipe long
and short stems from the bottom of the
cake upwards.
85 For the grass, pipe small dots of royal icing,
pulling away in fast movements to create a
pointed effect. Do this around the edges of
the tent and rug.
86 Use the same no.2 nozzle to create
XLI [LMXI HVSTPIX S[IVW F] TMTMRK E
GSRXMRYSYW S[ SJ [LMXI MGMRKMRSRIWTSX
at the end of each stem.
87 Use the white royal icing to pipe clusters of
HEMW] S[IVWHSXW EVSYRH XLI HVYQSJXLI
cake and around the picnic area.
FINISHING TOUCHES
88 With a small paintbrush, dust the cheeks of

the lady with rose coloured dust.
89 Dab a yellow dust (watered down) in the
centres of the daisy clusters.
90 Using a larger paintbrush, apply a glaze all
over the bike, basket and fruit to give a
realistic feel.
91 Wrap a metre of lemon yellow ribbon
around the edge of the drum and secure
with a pin or a blob of royal icing.
81 Take a small ball of mocha paste and feed

through a piece of 24 gauge wire into its
centre. Roll it out into a sausage until the
paste almost covers the wire, then bend
it into a semicircle and push the exposed
wire into the sides of the basket, then score
the handle.
82 Roll out another piece of mocha paste and
cut out an oval shape, then cut it in half.
61
65
Summer
&DNH'HFRUDWLRQ H E A V E N
21
B
B
B B
B B
B B
B
B
*EXLIVW(E]JSSXFEPPGEOI
By Renshaw (www.renshawbaking.com)
FOR THE CAKE
290g (10oz) butter
290g (10oz) caster sugar
5 free-range eggs
KS^ WIPJVEMWMRKSYV
KS^ TPEMRSYV
TO DECORATE
raspberry jam
400g (14oz) Renshaw Vanilla Frosting
500g (1lb 2oz) each of Renshaw White
and Black Ready to Roll Icing
250g (9oz) Renshaw Lincoln Green
Ready to Roll Icing
royal icing
icing sugar, for dusting
SPECIAL EQUIPMENT
ball or Christmas pudding tins
20cm (8in) cake board
wire brush
pentagon and hexagon cutters
FOR THE CAKE
1 Preheat the oven to 180C/Gas Mark 4.

2 +VIEWIERHSYVEWQEPPWIXSJFEPPSV
'LVMWXQEWTYHHMRKWLETIHXMRW
3 'VIEQXLIFYXXIVERHGEWXIVWYKEVXSKIXLIV
4 Add the eggs, one at a time, adding a
WTSSRJYPSJSYVFIX[IIRIEGL
5 7MIZIXLITPEMRSYVERHWIPJVEMWMRKSYV
XSKIXLIV*SPHMRXSXLIQM\
6 (MZMHIXLIFEXXIVFIX[IIRXLIX[SLEPZIW
SJXLIXMRWERHFEOIJSVEFSYXQMRYXIW
YRXMPEGEOIWOI[IVGSQIWSYXGPIER
7 Leave the cakes in their tins on a wire rack
JSVQMRYXIW8YVRSYXSRXLI[MVIVEGO
ERHPIEZIXSGSSPGSQTPIXIP]
TO DECORATE
1 7ERH[MGLXLIX[SLEPZIW[MXLVEWTFIVV]
NEQERH6IRWLE[:ERMPPE*VSWXMRK
2 'SEXXLIXSTERHXLIWMHIWSJXLIFEPPGEOI
[MXLXLIZERMPPEJVSWXMRK
3 /RIEHERHVSPPSYX6IRWLE[0MRGSPR+VIIR
6IEH]XS6SPP-GMRKSRE[SVOWYVJEGIPMKLXP]
HYWXIH[MXLMGMRKWYKEV
4 (EQTIREGQMR GEOIFSEVHERH
22
GSZIV[MXLXLIKVIIRMGMRK7XMTTPI[MXLE
[MVIFVYWLXSGVIEXIEKVEWWPMOIIJJIGX
5 /RIEHERHVSPPSYX6IRWLE[&PEGOERH
;LMXI6IEH]XS6SPP-GMRKSRE[SVO
WYVJEGIPMKLXP]HYWXIH[MXLMGMRKWYKEV
6 'YXFPEGOTIRXEKSRWERH[LMXILI\EKSRW
JVSQXLIVSPPIHSYXMGMRKERHWXMGOXLIQMR
TPEGISRXLIGEOI
7 =SYQE]RHXLEXEW]SYKIXJYVXLIVHS[R
XLIGEOIXLITMIGIWHSRXXZIV][IPPERH
]SYQE]RIIHXSWXVIXGLXLIQXSX
8 4PEGIXLIFEPPSRXSXLIKVIIRGEOIFSEVH
WIGYVMRKMRTPEGIYWMRKVS]EPMGMRK
NEW Rustic Range, Including Basket Weave,

Cable Knit, Wicker and Woodland Bark.
Four highly detailed and realistic designs,
giving you perfect cakes in seconds
www.karendaviescakes.co.uk
TELEPHONE
0151 643 0055
+DYH\RXPLVVHGDFRS\"
ORDER ONLINE AT ANTHEM.SUBSCRIBEONLINE.CO.UK/FOOD-HEAVEN
CALL US ON 0844 856 0642
B
B
B B
B B
B B
B
B
Bee sugar wobbly topper

By Georgie Godbold
FOR THE BEE
60g (218oz) yellow modelling paste
60g (218oz) black modelling paste
two black pipe cleaners
two white stamens
FYXXIV][MRKW
yellow glitter
cocktail stick
novelty bucket
SPECIAL EQUIPMENT
pointed tool
smiley tool or drinking straw
RIFPEGOFVIXMTTIR
small pair of scissors
cutters small heart, tiny blossom
sugar glue
rolling pin
1 Roll 45g (1oz) of yellow modelling paste

into a ball. Shape the paste into a cone
6.5cm (2in) tall. Insert an 8cm (3in)
cocktail stick through the middle of the
cone to the base for support, then make
two holes at the front for the legs with the
pointed tool.
2 Roll out the black paste and cut four thin
strips. Wrap them around the body, then
glue them in place with sugar glue. Cut out
three tiny blossoms from yellow paste using
the blossom cutter and attach them to the
middle of the top three black strips with a
little glue.
3 Roll 20g (oz) of black paste into a ball for
the head.
4 Cut out a heart shape from white paste
and glue it onto the front of the face. Use
the pointed tool to make two holes for the
eyes, two small holes at the top of the head
for the antennae, a hole for the nose and
then use a smiley tool to shape the mouth.
5 Make a nose using a small cone of black
paste and insert it into the nose hole using
a small amount of sugar glue. Insert stamens
JSVXLII]IWERHYWIEFPEGOFVIXMTTIRXS
mark the pupils.
6 For the antennae, roll 3g (18oz) of yellow
paste into a ball, then cut it in half and make
two smaller balls.
7 Cut a black pipe cleaner into two 4cm
(1in) lengths, glue one end and attach a
yellow ball. Lightly glue the ball and dip it
into the glitter. Shake off the excess, glue the
other end and push into the head. Repeat
for the other antenna.
This project is taken

from Sugar Wobblies: 20
To Make by Georgie
Godbold, published by
Search Press, RRP 4.99.
www.searchpress.com
24
8 Cut two 7cm (2in) lengths of pipe cleaner

for the legs and one 11cm (4in) length for
the arms.
9 To make the shoes, roll 10g (oz) of black
paste into a ball and cut in half to make
X[SEXSZEPW1EOIXLIWSGOW[MXLEKFEPP
(oz) of yellow paste cut the ball in half
with scissors and roll each piece into a small
ball, then attach one on top of each shoe
with a little glue.
10 Lightly glue each end of a 7cm (2in) pipe
cleaner and insert one end into the sock
and shoe and the other end into the body.
Repeat for the other leg.
11 For the hands, roll 5g (18oz) of paste into
EFEPPXLIRGYXMXMRLEPJXSQEOIX[SSZEPW
Add a little sugar glue to each end of the
11cm (4in) pipe cleaner and attach the
hands. Bend the pipe cleaner around the
back of the cocktail stick and glue in place,
bringing the arms and hands down.
12 Push the head onto the cocktail stick in the
body, using a little sugar glue to secure it.
13 (IGSVEXIXLIFII[MXLFYXXIV][MRKWERH
tiny blossoms, made with white sugarpaste
and the blossom cutter, securing them with
gold or orange stamens in the centres.
14 To make the baby bees in the bucket, make
EZIV]XMR]WEYWEKIWLETI[MXLFPEGOTEWXI
then roll out a small square of pink or blue
paste and wrap the baby bee in the blanket.
TIP This industrious bee is carrying her
children to work in her pollen bucket. If you
GERXRHVIEH]QEHI[MRKWQEOIXLIQJVSQ
sugarpaste or paper.

B
B
B B
B
B
Summer
25
B
B
B B
B B
B B
B
B
26
Hot-air balloons cake

&]7ERHVE1SRKIV 1 Cut a strip of mid green paste using the
TEVEPPIP[LIIPGYXXIVPSRKIRSYKLXSX
(www.sandramongercakes.co.uk)
round the base of the cake. Create a wavy
FOR THE CAKE
edge on one side using a wheel cutter or
15cm (6in) round fruit or sponge cake,
pizza cutter. Attach the strip to the base
13cm (5in) deep, covered with pale
of the cake and trim off the excess. Apply
blue sugarpaste
[EXIVXSXLIGEOIVWXXSQEOIWYVIXLI
20.5cm (8in) round drum board,
paste sticks.
covered with green sugarpaste
TO DECORATE
small amounts of dark and mid
green, white, yellow, orange, red,
fuchsia pink, purple and light brown
modelling paste
small amounts of mid brown
gum paste
vegetable shortening
SPECIAL EQUIPMENT
purple 15mm (58in) ribbon
GSVRSYVHYWXMRKFEK
parallel wheel cutter
wheel or pizza cutter
3
round cookie cutters 85mm (3 8in),

65mm (2in) and 50mm (2in)
rectangular cutters 25x14mm
(1x58in) and 20x11mm (xin)
rose petal cutters 63mm (2in) and
54mm (2in) long
small blossom plunger cutters 13mm
(58in) and 10mm (in)
stitching wheel
piping bag and no. 2 piping nozzle
lollipop sticks
smooth-blade kitchen knife
artist's paintbrush
royal icing
small cranked palette knife
non-toxic glue stick
2 For the clouds, roll out the white modelling

paste and cut out a circle using a metal
circle cutter. Cut the circle in half cleanly
with a sharp knife. Use the corner of a
square cutter to 'nip' out the points of the
cloud. Shape and smooth the points with
]SYVRKIVXSQEOIEGPSYHWLETI1EOI
JSYVSVZIGPSYHWMRWIZIVEPWMÎW
3 'YXSVQSVIHMJJIVIRXWMÎHS[IV
shapes from dark green paste using the
blossom cutters, then cut 10 more from
the mid green paste and cut them in half
for the shrubs. The tree trunks are brown
rectangles cut with a knife
4 *SVIEGLFEPPSSRQEOIZIWQEPPFEPPWSJ
paste and roll them into about 6cm (2in)
lengths, tapered at each end.
5 Place them in the right order, then coat
the inner sides with water and push them
together. Squeeze the ends to make a
balloon shape.
9 Emboss the basket using a knife.

10 Attach the light elements to the side of
the cake using water applied to the back of
each shape with a paintbrush. Attach the
heavier elements, such as the clouds and
balloons with royal icing either brushed
or piped onto the back of the items, for a
WIGYVI\6IXEMRXLVIIGPSYHWERHXLVII
balloons for decorating the top of the cake.
11 For each of the balloons on the top of the
cake, pipe small dots of royal icing along the
top of a lollipop stick.
12 4VIWWXLIPSPPMTSTWXMGOVQP]XSXLIFEGOSJ
the balloon, making sure it is straight. Allow
XSHV]JSVWIZIVEPLSYVWJSVEVQFSRH
13 Pipe a tiny dot of icing on the back of the
basket and attach it just below the balloon.
14 Pipe dots of royal icing along the base of
IEGLGPSYHERHTVIWWXLIGPSYHWVQP]MR
place on top of the cake, so that they all
face the same way. Push the balloons into
the top of the cake, behind the clouds.
TIP 6IQIQFIVXLEXMJ]SYRIIHXSVITSWMXMSR
a shape, dont try to remove it simply slide it
into its new position.
6 Use a rose petal cutter to cut out the

FEPPSSR1EOIWM\SVWIZIREPPXSKIXLIVYWMRK
two different sizes of rose petal cutter.
7 Use the stitching wheel to mark a stitch line
along some of the stripes theres no need
to mark all of them.
8 Trim off the base of the balloon with a knife.
For the basket, cut a mid brown rectangle
of gum paste using the larger of the two
rectangular cutters, then cut a smaller
rectangle from one side using the smaller
rectangular cutter.

from Using Cutters
On Cakes by Sandra
Monger, published
by Search Press,
RRP 8.99.
www.searchpress.com
13
Summer
27

B
B
B B
B
B
B
B
B B
B
B B
B
B
Bonny beach hut cakes

By Lindy Smith
set square
FOR THE CAKE
craft knife or palette knife
15cm (6in) square cake of your choice
cutters multi ribbon cutter, small

diamond cutter
TO DECORATE
sugarpaste white, yellow, navy blue,
mid-blue, green, orange and three shades
of grey
cutting wheel
modelling paste yellow, navy blue, midblue, green, orange, three shades of grey,
black and white
beach mould set AM018
buttercream or ganache
sugar glue
soft brown sugar
SPECIAL EQUIPMENT
cake boards 5x6cm (2x238in) hardboard
rectangles, you may need to cut a larger
cake board to size
carving knife
10cm (4in) waxed paper squares, one per
beach hut
spacers 5mm (in) and 1mm
2 smoothers, both with one straight edge
cocktail sticks (toothpicks)
28
scissors
piping tube
hut templates
CARVING THE CAKES
1 Make two paper templates for each hut a

rectangle with a triangle on top, as you see
for each hut front.
3
2 Level the cake to a height of 6cm (2 8in)

and place one of the templates on top,
securing it in place with cocktail sticks
(toothpicks). Take a carving knife and cut
vertically around the template.
3 Attach the second template to the other
side of the cake with cocktail sticks, ensuring
the templates are perfectly aligned, and use
it to adjust your carved shape to ensure
that it is perfectly symmetrical. Repeat to
create as many huts as you wish. You should
be able to cut all three huts from the 15cm

(6in) square cake.
4 Attach each cake hut to a hardboard base
using buttercream.
COVERING THE HUT
5 Knead the navy blue sugarpaste to warm,

then roll out to a depth of 5mm (in)
using spacers. Cut two straight edges at
right angles to each other, then, using a set
square and a craft knife, mark 5mm (in)
intervals. Take a straight edge I use my
1mm spacers and indent vertical lines on
the paste to create the vertical cladding.
6 Carefully pick up the paste and place it
SRXSE[E\IHTETIVWUYEVIMTTMRKXLI
paste over so the underside is uppermost.
7 Cover the back of the cake hut with a
thin layer of buttercream, then carefully
place the buttercreamed surface on top of
the rolled out sugarpaste. Using a palette
knife, cut the navy blue sugarpaste to size,
IRWYVMRKXLEXXLITEPIXXIORMJIMWYWL[MXL
the cake to achieve a straight cut.
8 Place the cake upright on its base and, if
necessary, adjust the embossed vertical
cladding using the set square. Next cover
11
the front of the hut with buttercream and

white sugarpaste using the same method,
but without embossing the cladding.
XLI IRHW XS X %PPS[ ]SYV GSZIVIH LYX XS

VQ YT
Project and photography taken from Mini Cakes Academy by Lindy Smith, published by David & Charles, 19.99
9 Separately, roll out the yellow and navy

sugarpaste between 5mm (in) spacers.
Using the multi ribbon cutter set to a width
of 7mm (in), cut a series of strips from
each colour. Only cut halfway through the
paste with the cutter, otherwise the tool will
mark the strips, and complete the cut with
a craft knife or palette knife.
10 Pick up strips of each colour and place
them adjacent to one another on your
work board, and continue adding alternate
stripes until you have a width of 7cm
(2in).Take the smoothers and gently
push the strips together, so that they stick
together securely.
11 Carefully pick up the paste and place it
SRXS [E\IH TETIV MTTMRK XLI WYKEVTEWXI
over so the underside is uppermost. Cover
one side of the cake hut with a thin layer of
buttercream, then place in position on the
striped sugarpaste, so that the stripes run
horizontally along the side of the hut. Cut
away the excess sugarpaste, ensuring that
XLI GYXW EVI YWL [MXL XLI JVSRX ERH FEGO
of the cake and the corners remain sharp.
Repeat for the remaining side.
12 Take a smoother and place it on one side
of the roof, press down gently to ease
the sugarpaste walls in line with the roof.
Repeat for the second side.
13 Roll out one of the grey sugarpastes
between spacers and cut two rectangles
slightly larger than each side of the roof.
Mine are 7.5x5cm (3x2in), but yours may
be slightly larger or smaller, so do check.
Attach in place with buttercream.
14 Using a smoother, roll a sausage of grey
sugarpaste and attach it to the join between
the roof sections. Squeeze into shape to
form a ridge by using two smoothers.Trim

B
B
B B
B
B
19
ADDING THE FRONT
15 Thinly roll out navy blue modelling paste

between 1mm spacers. Put the hut
template on the paste and cut around the
pitched roof. Place the set square over the
lowest roof points and mark the paste at
5mm (in) intervals with a craft knife.
16 Using a straight edge and a cutting wheel,
cut the paste for the front section of the
roof into horizontal 5mm (in) wide strips.
Attach in place with sugar glue. Separately
roll out the navy blue and yellow modelling
paste and cut into 5mm (in) wide strips
using a cutting wheel. Next, arrange these
vertically on the front of the hut, using
sugar glue to secure. Add a thinner vertical
central strip to separate the doors and a
horizontal drip board above.
17 Roll out a small amount of black modelling
paste and cut 5mm (in) hinges and bolts
and attach in place.
ADDING THE ROOF
21 Attach one strip in place using sugar glue,

trim the apex using a craft knife and shape
the lower end using a small pair of scissors.
6ITIEX JSV XLI SXLIV XLVII WXVMTW8S RMWL
the roof, cut two small diamonds using
the small cutter and attach in place at the
centre of the apex.
DECORATING THE OTHER HUTS
22 Take inspiration from my beach huts and

use the techniques described above to
decorate your own, but change the colours
and styles as desired. For example, vary
the roofs by cutting and applying textured
strips of paste in slightly different colours.
You can also have fun with the gable ends,
making them highly decorative, or leaving
them plain. For the orange hut I have used
the embossing method all around the
hut to make vertical cladding. Feel free to
experiment and be adventurous. Display
your cakes on a layer of soft brown sugar
MX PSSOW NYWX PMOI WERH %HH E JI[ RMWLMRK
XSYGLIW WYGL EW XLI MTTIVW QEHI YWMRK
left-over modelling paste and a beach
mould set.
18 Roll out one of the grey modelling pastes

between the 1mm spacers and cut out a
rectangle the same width as your huts roof
(about 7.5cm (3in)) and the same length as
the distance over the roof and under the
eaves (about 12cm (4in)). Carefully drape
the strip over the roof of the hut.Tuck the
ends under the eaves and trim with a craft
knife if necessary.
19 Take a straight edge and emboss a
horizontal line halfway down either side of
XLI LYX VSSJ XS PSSO EW MJ XLI VSSRK JIPX
is overlapping.
20 For the decorative fascia on the gable ends,
X XLI QYPXM VMFFSR GYXXIV [MXL SRI SJ XLI
wavy discs and one straight disc, setting the
wheels at around 9mm (38in) apart. Roll out
the yellow modelling paste between 1mm
spacers and cut four wavy strips.
Summer
29
B
B
B B
B B
B B
B
B
Sandcastle cake
By Baking Mad (www.bakingmad.com)
FOR THE BUTTERCREAM
300g (10oz) unsalted butter, softened
600g (1lb 5oz) icing sugar
3 tsp vanilla bean paste
FOR THE SAND COVERING
300g (10oz) shortbread biscuits
300g (10oz) light muscovado sugar
FOR THE SMALLER CAKE
2 large free-range eggs
100g (3oz) golden caster sugar
1 tsp baking powder
KS^ WIPJVEMWMRKSYV
FOR THE LARGER CAKE
1 To bake the cakes, preheat the oven to

180C/Gas Mark 4. Grease two 15cm (6in)
sandwich tins and two 20cm (8in) sandwich
tins, then line the base of each tin with
baking parchment.
2 For the small cake, beat together the butter,
WYKEVIKKWSYVERHFEOMRKTS[HIVYRXMP
fully incorporated, then split the mixture
evenly between the two tins and level out.
Repeat this process for the larger cake.
3 Bake the cakes for 20 minutes (small cake)
and 25 minutes (large cake).
4 To make the buttercream, soften the butter
and gradually beat in the icing sugar and
vanilla bean paste, adding a few teaspoons
of milk if required to loosen slightly. Mix well
together, beating with an electric mixer will
LIPTIRWYVIMXMWPMKLXERHYJJ]
3 free-range eggs
5 7TPMXIEGLSJXLIGEOIWERHPP[MXL]SYV
GLSMGISJFYXXIVGVIEQEZSYV7IGYVI
the larger round cake onto the drum,
175g (6oz) golden caster sugar
positioning it slightly off centre towards the
KS^ WIPJVEMWMRKSYV
back of the board. Sit the smaller cake on
1 tsp baking powder
top and cover both with a generous layer
of buttercream all over. To create the door,
TO DECORATE
roll out a long sausage of sugarpaste and
200g (7oz) white sugarpaste
shape into an arch, this needs to be stuck
brightly coloured food colouring gels
onto the buttercream. A small block of
KS^ [LMXIS[IVTEWXI
sugarpaste will form a turret and should be
positioned on top of the cake. Again cover
edible lustre (optional)
with buttercream.
coloured straws
edible glue
SPECIAL EQUIPMENT
shell moulds
25cm (10in) round cake drum
coloured ribbon
6 To make the sand covering, crush the

biscuits in a food processor until they are
MRRIGVYQFWERHQM\XSKIXLIV[MXLXLI
sugar. Gently press and sprinkle the sand
onto the cake, trying to ensure a good and
even coverage.
7 To make the shells, use a mould or shape
freehand with modelling paste before
leaving to dry. Once dry, dust with pearl and
cream lustre to create realistic markings and
colourings on the shells. Add to the base of
the cake.
8 To make the pink and orange pinwheel,
GSPSYVX[SKS^ FEPPWSJS[IV
paste by kneading a small amount of food
GSPSYVMRKKIPMRXSXLIS[IVTEWXIYRXMP
evenly distributed.
30
9 6SPPSYXXLISVERKIFEPPWSJS[IVTEWXI
into a small square about 4mm thick on a
non-stick board. Split the pink coloured ball
in half, keeping one half aside, roll out the
other half into a thin square to about 2mm.
Slice the rolled out pink icing into 5mm
(in) strips, these will form the stripes on
your pin wheel.
10 Lay the strips of thin pink paste on top of
the orange square, leaving about 10mm
(in) between each stripe. These can be
secured in place by lightly brushing the back
of the pink strips with boiled water. Gently
roll over the orange square with a rolling
TMRXSEXXIRXLITMROWXVMTWYRXMPWQSSXL
and the orange square is about 2mm thick.
11 Using the remaining leftover pink icing, roll
it out into a 2mm square (the same size as
the orange square) and brush with boiled
water. Place the orange square (with the
stripes facing upwards) on top of the pink
square and secure them together. Trim the
rough edges until the decoration resembles
a 7.5cm (3in) square.
12 Gently using a sharp knife, cut diagonal lines
from each corner about two-thirds of the
way towards the centre of the square. Put
a small dab of edible glue, boiled water or
royal icing in the centre of the square and
gently fold the top left corner of the square
into the centre. Repeat the process with
alternating corners.
13 6SPPEWQEPPFEPPSJS[IVTEWXIERHWIGYVI
in the centre of the pinwheel with edible
glue before leaving to dry. Repeat the
whole process with different colours to
make more pinwheels. Once the pinwheels
have been left to dry, turn them over and
YWIQSVIIHMFPIKPYIXS\XLIEXXIRIH
end of a drinking straw to the back of
the pinwheel. Leave to completely dry
(preferably overnight) before pushing into
the cake to decorate.
14 Add a brightly coloured ribbon around the
HVYQXSRMWL

B
B
B B
B
B
Summer
31
FHAPR16
Subscribe to
YES! I would like to subscribe to the Food Heaven series
UK Direct Debit Just 46.00 every 12 issues saving 23% plus free
Joseph Joseph Nest 7 (UK only)
(please complete the Direct Debit mandate below)
I wish to purchase a gift subscription

(Please attach gift recipient details on a separate piece of paper)
YOUR DETAILS
Title
Forename
Surname
Email address **
Address
Postcode
Country
Phone number
Mobile**
INSTRUCTION TO YOUR BANK OR BUILDING SOCIETY TO PAY DIRECT DEBIT

Originators Identification Number
1 Name of your Bank or Building Society
8Q
3Q
7Q
1Q
8Q
1
Q
Every issue of Food

Heaven is packed
with 101 recipes or
50 step-by-step projects,
plus endless features, advice from
the experts and new techniques
to enjoy. By subscribing you can be
sure that youll never miss out.
SALLY FITZGERALD, SENIOR EDITOR
2 Name of account holder(s)

3 Branch sort code
4 Account number
Q Q Q Q Q Q
QQQQQQQQQ
5 Instruction to your Bank/Building Society Please pay Anthem Publishing Direct

Debits from the account detailed in this instruction subject to the safeguards assured by
the Direct Debit Guarantee. I understand that this instruction may remain with Anthem
Publishing and if so, details will be passed electronically to my Bank or Building Society.
Signature(s)
Date
DIRECT DEBIT GUARANTEE

Direct Debit is only available in the UK. If youre not entirely satisfied with Food Heaven
at any time during your subscription, you can cancel it and receive a refund for any
unmailed copies
OTHER PAYMENT METHODS

UK - 47.50 for 12 issues saving 20% (Credit/Debit card)
Europe 41.90 every 6 issues (Continuous credit card)
Rest of World 30.00 every 6 issues (Continuous credit card)
Australia - $56.70 for 6 issues saving 5% (Continuous credit card)
USA/Canada - $42.50 every 6 issues saving 45%
(Continuous credit card)
Please debit my card
Mastercard Q
Visa Q
Q
Card
Maestro Q
American Express
Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q Q
Q Q Q QExpiry date Q Q Q QIssue no Q Q
Valid from
Signature(s)
Date
Q I enclose a cheque made payable to Anthem Publishing Ltd for

Send your completed form to Anthem Publishing Ltd,
Freepost RRBS-LRRG-CTBJ, 800 Guillat Avenue,

Kent Science Park, Sittingbourne ME9 8GU
Offer ends 30 June 2016
Your subscription will start with the next available issue. There are 12 issues in a year.
*23% saving and gift is available to 12 month UK Direct Debit orders only. Free gifts are subject
to availability; we reserve the right to substitute these gifts with an alternative of similar value. Your
subscription will start with the next available issue. Please note that your subscription payments are
based on the number of issues you receive.
**Please enter this information so that Anthem Publishing Ltd can keep you informed of newsletters,
special offers and promotions via email or free text messages. You may unsubscribe from these
messages at any time.
Anthem Publishing Ltd, publisher of Food Heaven magazine series, may contact you with details of
our products, services or to undertake research. Please tick here if you prefer not to receive such
information by post Q phone Q.
We occasionally pass your details on to carefully selected companies whose products and services we
feel may be of interest to you. Please tick here if you prefer not to receive such information by post Q
phone Q
YOUR SPECIAL
SUBSCRIPTION
OFFER GIFT
7 FREE Joseph Joseph
Nest 7 Plus
worth 26.00
7 Save 23% on
the shop price
7 Pay just 46.00
every 12 issues by
Direct Debit
7 Never miss an issue
7 FREE UK delivery
*Available to UK Direct Debit orders only. See form opposite for other
payment methods and overseas pricing.
SUBSCRIPTION GIFT OFFER
FREE Joseph Joseph
Nest 7 Plus bowl set

Plus save 23% when you subscribe by annual Direct Debit*
WO
R
26 TH
.00
Nest
7 Plus
is the
ultimate
collection of
practical, spacesaving kitchenware
that allows the individual
elements within each set
to be stacked together
Nest 7 Plus
includes...
7 5 x measuring
cups measuring
from 1 teaspoon (5ml)
up to 1 cup (250ml)
7 1 x small non-slip mixing bowl
with measurements
7 1 x medium non-slip mixing bowl
3 gcu{"yc{u to subscribe
0844 848 8425
***
anthem.subscribeonline.
co.uk/foodheaven
Overseas readers +44 (0)1795 419 854
ENTERING CODE FHAPR16
QUOTING CODE FHAPR16
Please complete
the order
form on the left
***Calls cost 7 pence per minute plus your phone companys access charge.
SPECIAL
FEATURE
$P\6ZDQQ
If youre looking for a cake that appears to have rolled straight out of a fairytale forest glade, bedecked in
KPSVMSYWS[IVWXLIR%Q]MWXLI[IHHMRKGEOIHIGSVEXSV]SYRIIH
See more of Amys

creations, inspired
by the countryside,
[MPHS[IVWERHEPP
things vintage at www.
amyswanncakes.co.uk
When and how did you

become interested in
Q
cake decorating?
When and why did you

decide to make cake making
Q
your career?
I grew up with my mum baking and

creating the most wonderful cakes
for family celebrations. She had lots
of colours, cutters and tools in the
cupboard. I used to watch her making
our birthday cakes and over time I took
over. Art was always my passion, so I
saw this as a medium to experiment.
My interest grew over the years and I
was entrusted to create a few wedding
cakes for friends. I had some wonderful
JIIHFEGO [LMGL KEZI QI XLI GSRHIRGI
to grow my business.
I entered the Country Business Award

competition in Country Homes and
Interiors and was one of six chosen to
be featured in the magazine. This was
an amazing experience and platform, it
VIEPP]TVSTIPPIHQ]GSRHIRGIJSV[EVHW
to take the plunge and I havent looked
back since.
are your favourite

themes to use?
QWhat
%WMHIJVSQFIMRKEXVYIPSZIVSJS[IVW
and nature, I really adore textiles and
historical patterns and I draw on all sorts
SJWSYVGIWJSVQ]HIWMKRW-QE]RH
colour inspiration from a piece of fabric
,JDWKHULQVSLUDWLRQ,GUDZ
SKRWRJUDSKDQGSXWPRRGERDUGV
WRJHWKHUEHIRUHVFXOSWLQJWKHIORZHUV
You work with quite
personal commissions
whats your process for making a
special cake for someone?
I gather inspiration, I draw, photograph
and put mood boards together before
WGYPTXMRKXLIS[IVWERHGVIEXMRKXLI
cake. I build up a personal connection
with clients to try and understand how
to add that little piece of magic to their
special day. I never repeat a design, so
their cake is very much a personal oneoff piece. I have kept in touch with many
34
of the couples I have worked with and

I have been very lucky indeed to meet
such lovely people.
and a design idea from an old plate. Im

a bit like a magpie really, the tiniest thing
can trigger my imagination.
do you tell a story
through your designs?
QHow
I give myself a theme or a concept to
bring my vision together. My drawings
are important to me in translating my
ideas to three-dimensional forms. I feel
that my hand and look is very much
my signature style. I also love seasonal
themes and use illustrators as a source
of inspiration to inform my ideas.
S WA N N
Selected photography Andrea Pennington
A M Y
do you get
inspiration from?
QWhere
Flowers and their natural habitat are a
constant source of inspiration, and there
is so much of it on our doorstep. I love
the British countryside and I strive to
promote its enchanting qualities.
your favourite
decorating technique?
QWhats
- NYWX PSZI WGYPTXMRK S[IVW XS FI
able to recreate something so beautiful,
elegant and fragile. I am always inspired
by their amazing aesthetics.
How did you learn your
decorating skills?
By experimenting and practicing, taking
risks and using icing as a sculpting
QIHMYQ PSSOMRK EX S[IVW VWX LERH
rather than using a formula in a book. I
am completely self taught.
How do you make use of

your degree in textile design
Q
when creating your cakes?
The way I use colour and texture really
HIRIW Q] [SVO - RSXMGI HIXEMP ERH
always have a design element throughout
each process. My background in textiles
is an integral part of my approach to
cake decorating, I visualise how different
S[IVW [SVO XSKIXLIV MR XLI WEQI [E]
as I would if I designed a print.
been your most
memorable cake to date?
QWhats
I created a wedding cake for one of my
closest friends. It was such a personal
and heartfelt piece, it had an extra
special something. My friend studied
textiles with me, so I understood exactly
what she wanted as I knew her so well. I
see this cake everywhere online and its
the most requested of my designs.
What elements do you think

Can you tell us about the
make the most beautiful
local ingredients you use in
Q
Q
wedding cakes?
your baking?
Delicate, romantic blends of colour and I
PSZI FPS[W] S[IVW JSV E HVIEQ] PSSO
Wherever possible I support local

businesses and am always on the lookout
for lovely new products.
Someone comes to you

wanting a special birthday
Q
What plans do you have for
cake but they dont know what
the rest of the year?
Q
they want what do you do?
I dont really work on birthday cakes as a
rule. My business has evolved into being
focused on wedding cakes and has also
evolved into stationery and headpieces.
Wedding cakes have become my
specialism so I like to focus on this.
I am working on some beautiful

collaborations within the industry for
magazines and styled shoots. I have some
lovely wedding commissions coming later
MR XLI ]IEV ERH [LS ORS[W [LEX IPWI
life has a way of bringing lots of exciting
surprises every day!
Summer
35
Sweet Treats from
SEARCH PRESS
100 projects from
9
9
.
2
1
p
s 13
(that ect!)
roj
per p
9
9
.
4
1
bestselling authors.
Christmas decorations, dogs,
brides and grooms, flowers,
shoes, bags and animals theres
something for everyone!
10.9
12.9
www.searchpress.com
y
r
e
v
i
l
e
d
e
fre the UK!
in
U

D ECO R ATI O N S
Summer
37
%LUWKGD\
*MHSMRXLIS[IVFIHFMVXLHE]GEOI
By Sherry Hostler from The Cake House
(www.thecakehouse.biz)
FOR THE CAKE
SRIGQMR WTSRKIGEOIPPIH
[MXLFYXXIVGVIEQERHGVYQFGSEXIH
thick. Using a sharp knife, cut out a shape

with wavy edges for the cake top and
attach it with a little edible glue. Use a clean,
dry sponge to dab the top lightly to give
the impression of grass.
5 Roll out the light brown sugarpaste in a

long strip to about 3mm thick. Use the
OKPFS^ [LMXIWYKEVTEWXI
straight frill cutter to cut out a section.
KS^ KVIIRWYKEVTEWXI
Position in the centre of the cake in a circle,
WQEPPEQSYRXWSJPMKLXFVS[RVIHHMWL
using edible glue on the straight edge to
FVS[RTMROSVERKI]IPPS[VIHERH
hold it in place.
TO DECORATE
FPEGOWYKEVTEWXI
6 For the dog, roll a ball of white sugarpaste

about the size of a small lime and use your
hands to mould it into a teardrop shape.
IHMFPIWMPZIVTEMRX
This will form the body of the dog. Roll
IHMFPITEWXIGSPSYVWFVS[RFPEGO
out two small balls of white sugarpaste
ERH[LMXI
ERH EXXIR WPMKLXP] 9WI XLI WLEVT IRH SJ
IHMFPITIRWER]GSPSYV
the Dresden tool to make three marks
Bourbon biscuits
downwards on the fatter end of each one.
These can be stuck slightly underneath the
VS]EPMGMRK
fat end of the body, so they stick out the
IHMFPIKPYI
front with the marks facing forward. Roll
SPECIAL EQUIPMENT
SYX X[S QSVI WMQMPEV WMÎ FEPPW ERH EXXIR
GQMR GEOIGEVH
into a circular shape. Stick to each side of
the body to form haunches. Roll out two
GQMR WUYEVIGEOIFSEVH
more small balls of white sugarpaste and
RSRWXMGOVSPPMRKTMR
roll into a long shape, tapered at one end
smoother
and fattened at the other. Flatten the fat
WQEPPTEMRXFVYWL
end slightly and make three marks again
with the Dresden tool to create paws.
WLEVTORMJI
Attach to the body with a little edible glue.
WQEPPEQSYRXSJ[LMXIS[IVTEWXI
(VIWHIRXSSPPIEJWGVETIV
7 For the head, roll out a ball of white

sugarpaste about a third of the size of the
WQEPPS[IVGYXXIV
body. Use your hands to form it into a
WXVEMKLXJVMPPGYXXIV
XLMGO SFPSRK XLIR YWI ]SYV RKIV XS QEOI
a small indentation across it. Use the wide
TPEWXMGWERH[MGLFEK
end of the Dresden tool to create the
PIRKXLSJKVIIRVMFFSRXSKSEVSYRH
shape of the mouth. Roll out a small piece
XLIFSEVHERHXLIGEOIFEWI
of pink sugarpaste very thinly and cut out a
tiny pink oval.This is inserted in the mouth
1 On a surface lightly dusted with icing sugar,
with a little edible glue to form a tongue.
roll out 800g (1lb 12oz) white sugarpaste to
Roll out two tiny balls of black sugarpaste
about 3mm thick. Brush the cake drum with
and attach to the indented area with edible
a little water and cover with the paste. Use
glue to form eyes. Roll out a third small ball
the smoother to create an even surface. Cut
of black sugarpaste, form into a triangular
off any excess and allow to dry overnight.
shape and attach just above the mouth to
2 Fix the cake to the cake card with a little
JSVQERSWI6SPPSYXEREPFEPPSJFPEGO
FYXXIVGVIEQXLIR\MXXSXLIGEOIFSEVH
sugarpaste, slightly bigger this time. Form
3 Dust a surface with icing sugar and roll out
MRXSEEXXIRIHXVMERKYPEVWLETIERHJSPH
the white sugarpaste to 3mm thickness,
over slightly. Stick the wide end to the left
large enough to cover the cake. Lift the
hand side of the head with edible glue, to
paste over the cake and smooth down with
form an ear. Stick the head to the body with
your hands. Use the smoother to create an
edible glue. Once the paste has hardened
even surface and cut off any excess paste.
slightly, use the black paste colour to paint
on spots and make two tiny white dots with
4 On a surface lightly dusted with icing sugar,
the white paste colour on his eyes, to give
roll out the green sugarpaste to about 3mm
WQEPPPIEJGYXXIV
38

H E A V E N Summer
them some direction.The dog can now be

attached to the cake top with edible glue.
8 For the soil, remove the cream centre from
three or four bourbon biscuits and put the
actual biscuits into a plastic sandwich bag.
Use a rolling pin to roll over the biscuits so
they become crumbs. Pour the crumbs into
the inside of the fencing, around the dog.
9 *SV XLI S[IVTSXW VSPP SYX XLVII FEPPWSJ
the reddish brown sugarpaste, each one the
WMÎ SJ E KVETI ERH QSYPH MRXS E S[IVTSX
shape. Roll out a thin, long strip of the
same colour. Use a knife to cut it into three
sections.The width should be about 5mm
(in) and the length can be measured
EVSYRH XLI XST SJ XLI S[IVTSX 9WIEPMXXPI
edible glue to stick each strip around the
top of each pot. One pot can be stuck on
the right-hand side of the dogs head, using
edible glue or a little pre-mixed royal icing.
10 *SV XLI PIEZIW ERH S[IVW VSPP SYX XLIVIWX
of the green sugarpaste thinly and cut out
several small leaves. Use these to cover the
XSTW SJ X[S SJ XLI S[IVTSXW 6SPP SYXXLI
orange, yellow and red sugarpaste thinly
and cut out one yellow, one red and several
SVERKI S[IVW8LI VIH ERH ]IPPS[S[IVW
GER FI WXYGO XS IEGL PIEJ] S[IVTSX[MXL
IHMFPI KPYI 4SWMXMSR XLI SVERKI S[IVWSR
the crumb soil and attach the other two
pots to the cake with a little royal icing.
11 For the seed packet, roll out a small amount
SJ [LMXI S[IV TEWXI ZIV] XLMRP] ERHGYX
into a long oblong about 4x2.5cm (1x1in).
Put a little edible glue along the long edges
and fold over, leaving a small gap at the
end. Set aside to dry. Once completely
hardened, use edible pens to paint a picture
SJ E S[IV SV PIXXIVMRK ERH EXXEGL XSXLI
cake with a little royal icing.
12 For the spade, roll out a long, thin worm
WLETIJVSQS[IVTEWXIEFSYXGQMR
in length. Keep one end quite rounded,
XLIREXXIRMXWPMKLXP]ERHQEOIELSPIMR
it to form the handle. Roll out another
WQEPPTMIGISJ[LMXIS[IVTEWXIXLMRP]
and use your knife to cut out a rounded
triangular shape to form the blade. Leave
both parts to harden. Once dry, paint the
handle brown and the blade silver and stick
together with a little royal icing.
13 Add the ribbon around the sides of the
GEOIHVYQXSEHHERMGIRMWL
Summer

H E A V E N
39
'EOIPEGIGYTGEOIW
By Zoe Clark
FOR THE CUPCAKES
cupcakes baked in silver foil cupcake
cases, freshly covered with pale blue
sugarpaste
1 Spread the cake lace mix into the

FYXXIVMIWERHS[IVPEGIQEXWXLIRTPEGI
XLIQMRXLISZIRXSHV]JSPPS[MRKXLI
QERYJEGXYVIVWMRWXVYGXMSRW
2 6IQSZIXLIFYXXIVMIWJVSQXLIQEXVWX
GEVIJYPP]FIRHXLIQMRLEPJHS[RXLIQMHHPI
TO DECORATE
ERHTVIWWXLIQMRXSXLIGSRGIVXMREGEVH
small tub of pearl cake lace mix
XSKMZIXLIQWLETI0IEZIXLIQXSRMWL
(Claire Bowman or alternative)
HV]MRKSVVIXYVRXLIQXSXLISZIRSRE
QIXEPXVE]MJMXWTEVXMGYPEVP]LYQMH-JXLI
SPECIAL EQUIPMENT
FYXXIVMIWGYVPWPMKLXP]XV]XSWXVEMKLXIRXLI
PEGIQEXW&YXXIVMIW'PEMVI
[MRKWFIJSVIXLI]FIGSQIXSSFVMXXPI
Bowman); Isis (Crystal Candy, or
ERSXLIVQEX[MXLESVEPHIWMKR
concertina card lined with baking
parchment or greaseproof paper
clear alcohol (optional)
40
3 'YXSYXXLIS[IVWJVSQXLISVEPQEX
HIWMKRERHWXMGOXLIQSRXSXLIGYTGEOI
IMXLIVYWMRKIHMFPIKPYISVF]FVYWLMRKWSQI
GPIEVEPGSLSPSV[EXIVSRXSXLIGYTGEOI
VWX*MREPP]WXMGOXLIWLETIHFYXXIVMIWSRXS
XLIGYTGEOI[MXLQSVIIHMFPIKPYI

H E A V E N Summer
4VSNIGXWERHTLSXSKVETL]SRTEKIWXEOIRJVSQElegant Lace CakesF]>SI'PEVOTYFPMWLIHF](EZMH

'LEVPIW

Striking circles cake

By Zoe Clark
FOR THE CAKE
15cm (6in) round, 11.5cm (4in) deep
cake, iced in white sugarpaste
TO DECORATE
KS^ FPEGOS[IVTEWXI
1 8LMRP]VSPPSYXXLIFPEGOS[IVTEWXIERH
XI\XYVIMXYWMRKXLIS[IVWTVE]QSYPH
Cut out 12 circles using the largest cutter,
ERHJVSQXLIWIGYXSYXGQMR
GMVGPIW+PYIXLI[LIIPWEVSYRHXLIXSTERH
FSXXSQIHKIWWSXLIFSXXSQGMVGPIWEVIMR
XLIWTEGIWFIX[IIRXLIXSTSRIW
2 'YXSYXQSVI[LIIPWJVSQPIJXSZIVTEWXI
YWMRKXLIGQMR GYXXIVJSVXLISYXIV
S[IVWTVE]QSYPHSVWMQMPEV
IHKIERHXLIGQ8MR GYXXIVJSVXLI
circle cutters 4.5cm (1in), 3.75cm
MRWMHI
+PYIXLIQSRXSXLIGEOI[IEZMRK
(1in), 3cm (1in), 2.25cm (78in),
XLVSYKLXLIWTEGIWFIX[IIRXLIPEVKIV
1.5cm (58in) and 1cm (38in)
GMVGPIW/IITXLIHMWGWYRHIVETPEWXMGWPIIZI
no. 7 piping tube
XSTVIZIRXXLIQJVSQHV]MRKSYX[LMPI]SY
EVI[SVOMRK
WQEPPTMTMRKFEKXXIH[MXLRS
TMTMRKXYFIPPIH[MXLWSJXTIEOFPEGO 3 'YXGQ8MR GMVGPIWJVSQPIJXSZIV
VS]EPMGMRK
GQ8MR HMWGWERHWIGYVIXLIQSRXS
XLIGEOIFIX[IIRXLIPEVKIVGMVGPIW2S[
GYXGQ8MR GMVGPIWJVSQPIJXSZIVGQ
8MR HMWGWERHWXMGOXLIQMRXSXLIGIRXVISJ
XLIPEVKIWX[LIIPW
SPECIAL EQUIPMENT
4 9WIXLIRSTMTMRKXYFIXSGYXSYXXLI
GIRXVIWJVSQXLIPIJXSZIVGQ8MR HMWGW
ERHWXMGOXLIQMRXSXLIGIRXVIWSJXLI
QIHMYQWMÎH[LIIPW7XMGOXLIPIJXSZIV
RSXYFIGYXSYXWMRXSXLIGIRXVIWSJXLI
WQEPPIWX[LIIPW
5 4MTIEPPXLIGSRRIGXMRKPMRIW[MXLMRERH
FIX[IIRXLI[LIIPWYWMRKXLITLSXSKVETL
EWEKYMHI9WIEHEQTTEMRXFVYWLXSTEX
HS[RER]WXVE]IRHWWSXLIPEGIPSSOW
RIEXP]GSRRIGXIH
Summer

H E A V E N
41

42

H E A V E N Summer
Piata cake
By Emily Lael Aumiller
FOR THE CAKE
three tier cake of your choice,
covered in fondant
FOR THE FONDANT
1 For the fondant, in a heatproof glass

container, soften the agar agar in the hot
water. Let stand for 5-10 minutes.
10 Further trim the rectangle into three

5x30cm (2x12in) strips. Cover with the tea
towel to prevent the fondant drying out.
2 In a large bowl, whisk together the icing

sugar and xanthan gum, create a well in the
centre and set aside.
11 8VMQIEGLWXVMTMRXSJSYV\GQ\MR
pieces, covering them with the tea towel as
you work.
1 tbsp agar agar powder
3 Place the glass container with the agar agar

mixture over a saucepan of hot water. Stir
slightly until completely dissolved, about
KPFS^ MGMRKWYKEVWMJXIH
2-3 minutes. Remove from the heat and
1 tsp xanthan gum
add the syrup and glycerin. Pour the wet
QPS^ PMKLXGSVRW]VYT
mixture into the icing sugar well.
QPS^ LSX[EXIV
2 tbsp vegetable glycerin

natural food colouring
SPECIAL EQUIPMENT
icing sugar in a muslin bag, for dusting
silicone rolling pin
pastry wheel
ruler
HEQTXIEXS[IP[VETTIHMRGPMRKPQ
utility knife
RIXMTTEMRXFVYWL
1:1 mixture of water and corn syrup
4 Using a rubber spatula, slowly incorporate

the icing sugar mixture into the wet
ingredients until a wet dough forms.
5 Wearing oiled gloves and working quickly,
knead the dough on an icing sugar-dusted
surface until smooth. If the dough becomes
too sticky, add more icing sugar. Grease the
dough with vegetable shortening before
[VETTMRKXMKLXP]MRGPMRKPQ
6 Refrigerate for 1-2 hours before using,
XSEPPS[XLIJSRHERXXSVQYT8SWXSVI
PSRKIVOIITMX[VETTIHXMKLXP]MRGPMRKPQMR
an airtight container in the fridge or a cool,
dry environment for 3-6 months.
7 Knead on a surface dusted with icing sugar
before using. For different colours, add a
couple of drops of food colouring at a time
to a small amount of fondant and knead
until there are no streaks.

from Pure Artistry The
Art Of Vegan & GlutenFree Cakes by Emily Lael
Aumiller, photography by
Lauren Volo, published
F],SYKLXSR1MJMR
Harcourt, RRP 30.
8 Using the silicone rolling pin, roll out the

fondant into a rectangle 2-3mm thick.
Rotate the fondant evenly as you roll, as you
would a pie crust. If the fondant begins to
stick, dust more icing sugar on the surface.
9 Use a pastry wheel and ruler to trim a
15x30cm (6x12in) fondant rectangle.
12 Work with one rectangle at a time. Use

the utility knife to cut a fringe on one long
edge, leaving a 1.25cm (in) wide section
un-fringed on the top of the rectangle.
13 8SEXXEGLXLITMIGIWXSEJSRHERXGSZIVIH
GEOIYWIERIXMTTEMRXFVYWLXSHSXXLI
back of the un-fringed edge with the watercorn syrup mixture. (Work with one strip at
a time.) If applying to a buttercreamed cake,
apply directly on the chilled buttercream
without the water mixture.
14 Apply to the cake one strip at a time,
creating a complete row around the cake
tier. Start from the bottom of the cake tier
and then add each row on top of another,
so that the fringe covers the un-fringed
section of the piece underneath. Every
now and then, alternate the colours of the
VS[WXSGVIEXIEJIWXMZIWXVMTITEXXIVR8S
RMWLXLIXSTSJXLIGEOIGSRXMRYIPE]IVMRK
the fringe in a circular pattern until its
completely covered.
TIP Agar agar powder is used in this
sugarpaste as a replacement for gelatine, which
is more commonly used. Gelatine is typically
derived from the processing of animal collagen,
whereas agar agar is obtained from the sap
of a Middle Eastern root. It comes in many
different forms, but I prefer to use powder,
which dissolves more smoothly.
10
14
Summer

H E A V E N
43

44

H E A V E N Summer
Pug topper
By Frances McNaughton
FOR THE CAKE
40g (1oz) cream coloured
modelling paste
edible candy stick
edible black sugar pearls
dark brown and black edible
powder food colour
food grade alcohol, for painting
clear piping gel
black food colour pen
SPECIAL EQUIPMENT
small petal cutter
small, non-stick rolling pin
Dresden tool
RITEMRXFVYWL
dusting brush
water brush
thin palette knife
1 Shape 20g (oz) of modelling paste to a

4cm (1in) oval for the body and insert a
candy stick right through, as a support. Cut
the stick to form a short neck. Stand the
body up.
2 Make a tiny pointed cone of paste for the
tail. Curl it up and attach the fat end under
the body.
3 Cut an 8g (oz) piece of modelling paste
into four pieces for the legs. Roll each leg
to about 4cm (1in). For the back legs,
EXXIRXLIXSTIRH1EVOXSIW[MXLXLI
palette knife. Attach the legs to the body
F]HEQTIRMRK[MXLEPMXXPI[EXIV(VE[TE[
pads on the base of the back feet using the
black food colour pen.
4 Make a 10g (oz) ball of paste for the
LIEHERHVSPPSRIIRHXSREVVS[MXWPMKLXP]
4MRGLXLIREVVS[IRHHS[RSRIEGLWMHI
to form the muzzle. Mark holes for the eyes
ERHRSWIYWMRKXLI(VIWHIRXSSP-RWIVX
black sugar pearls for the eyes. Shape a
small pea-sized piece of paste to a teardrop
WLETIJSVXLIPS[IVNE[ERHEXXEGLMXXS
XLILIEH[MXLXLIVSYRHIHIRHNYWXYRHIV
XLIRSWIXSQEOIXLIQSYXL(EQTIRXLI
candy-stick neck and attach the head.
5 *SVXLI[VMROPIHJSPHWSJXLIRIGOWLETI
a pea-sized piece of paste to form a 4cm
(1in) sausage. Flatten it slightly and mark
[VMROPIWPIRKXL[E]W[MXLXLI(VIWHIRXSSP
(EQTIRERHEXXEGLMXEVSYRHXLIRIGO
NSMRMRKMXEXXLIFEGOERHTVIWWMRKMXMRXS
TPEGI[MXLXLI(VIWHIRXSSP%PPS[XSHV]
for a couple of hours or overnight.
6 6SPPSYXXLITEWXIXLMRP]ERHGYXSYXX[S
small petal shapes for ears. Attach them
XSXLIFEGOSJXLILIEH[MXLXLITSMRXW
YT[EVHWERHXLIRJSPHXLIQSZIV
7 *SVXLI[VMROP]JEGIQEOIXLVIISVJSYV
thin sausages of paste about 5cm (2in)
PSRK(EQTIRXLIJEGI%XXEGLSRISVX[S
FIX[IIRXLIRSWIERHXLII]IWWLETMRK
XSJSVQXLINS[PW4VIWWMRXLIIHMFPI
black sugar pearl for the nose. Add more
sausages of paste above the eyes, shaping to
JSVQXLI[VMROPIW-XGERLIPTXSJSVQQSVI
[VMROPIWF]TVIWWMRKMR[MXLXLI(VIWHIR
XSSP[LMPIWLETMRKXLIQ1EOIWYVIXLII]IW
can be seen.
8 9WIHEVOFVS[RTS[HIVJSSHGSPSYVXS
FVYWLSZIVXLI[VMROPIWEFSZIXLII]IWERH
the feet, tail, ears and face.
9 Paint the front of the face and tips of the
IEVW[MXLFPEGOJSSHGSPSYVMRKQM\IH[MXL
alcohol.
10 7UYIIÎX[SFPSFWSJGPIEVTMTMRKKIPMRXS
give a shine to the eyes.
10

from Sugar Dogs: 20
To Make by Frances
McNaughton,
published by Search
Press, RRP 4.99.
www.searchpress.com
Summer

H E A V E N
45

4VSNIGXERHTLSXSKVETL]XEOIRJVSQSimply Modern Wedding Cakes by Lindy Smith, published by David & Charles, 19.99
Something blue
By Lindy Smith
FOR THE CAKE
bake, layer and stack your choice of
cakes to create the following tier sizes
base tier 17.5cm (7in) round, 19cm
(7in) deep; second tier 12.5cm (5in)
round, 9.5cm (3in) deep
TO DECORATE
1.7kg (3lb 12oz) white sugarpaste
modelling paste 100g (3oz) deep
blue, 50g (1oz) bright blue, 50g
(1oz) sky blue, 125g (4oz) white
dust food colours bright blue and
dark blue
white vegetable fat
edible metallic white lustre dust
edible wafer (rice) paper carnations
in green and white, made from 8cm
(3in) and 5cm (2in) scalloped circles
sugar glue
SPECIAL EQUIPMENT
hardboards 17.5cm (7in) and 12.5cm
(5in) round, same size as each cake
dowels at least 20cm (8in) in length
1mm spacers
stencils selection with a suitable
pattern size. Lindy used cherry
FPSWWSQ0''LMRIWISVEPGMVGPI
LC104, Greek repeat pattern LC102,
hexagon set LC109, wild hedgerow
S[IVWWIX0'KIQTIRHERX'
mini check C487
smoother
paint palette
selection of paintbrushes for dusting
board or portable mat
cutters Lindys Moroccan tile, large
and medium sets
craft knife
set square
lace motif stick embosser set 20
COVER AND ASSEMBLE THE CAKE
1 Place the top tier on the 12.5cm (5in)

round board, then cover this cake with
white sugarpaste and set aside. Place the
main cake on the 17.5cm (7in) round
board. Cover the cake with sugarpaste,
GSZIVMRKXLIXSTVWXJSPPS[IHF]XLIWMHIW
and set aside to dry.
2 Once the paste has set, dowel the base
tier. Securely place the top tier in position,
checking it's central and the cake is level.
46
FOR THE BLUE-ON-DEEP BLUE TILES
3 Knead the deep blue modelling paste until it

becomes warm and stretchy, then roll some
SJXLITEWXISYXSRXS]SYV[SVOWYVJEGI
between 1mm spacers.
4 Place the cherry blossom stencil on top
SJXLIQSHIPPMRKTEWXI*MVQP]TVIWWE
WQSSXLIVSRXSXLIWXIRGMPXSJSVGIXLI
modelling paste beneath it up to the top.
5 8MTWSQISJIEGLHYWXJSSHGSPSYVMRXSE
TEMRXTEPIXXI(MTETEMRXFVYWLMRXSSRISJ
XLIFPYIHYWXWORSGOSJJER]I\GIWWERH
GEVIJYPP]HYWXSZIVWSQISJXLIS[IVWERH
PIEZIWSJXLIWXIRGMPZEV]MRKXLIMRXIRWMX]SJ
colour by adding more or less dust. Dip a
clean paintbrush into the second blue dust
ERHGEVIJYPP]ETTP]XSXLIVIQEMRMRKS[IVW
and leaves. Blend the second dust colour
MRXSXLIVWXF]SZIVHYWXMRKEWHIWMVIH
6 3RGI]SYEVILETT][MXLXLIIJJIGXYWIE
HV]TEMRXFVYWLXSVIQSZIER]I\GIWWHYWX
JVSQXLIWXIRGMP8LMW[MPPTVIZIRXWXVE]HYWX
JVSQJEPPMRKEW]SYPMJXMXWTSMPMRKXLITEXXIVR
FIRIEXL'EVIJYPP]PMJXXLIWXIRGMPE[E]JVSQ
the paste to reveal the pattern beneath.
7 'EVIJYPP]PMJXXLIWXIRGMPPIHTEWXIJVSQ]SYV
[SVOWYVJEGIERHTPEGIMXSRERSXLIVFSEVH
or portable mat. This has a dual purpose:
VWXMX[MPPQEOIPMJXMRK]SYVGYXSYXXMPIW

H E A V E N Summer
easier and second, it will declutter your

[SVOWYVJEGIIREFPMRK]SYXSIEWMP]QEOIE
WIPIGXMSRSJHMJJIVIRXXMPIW
8 3RGIXVERWJIVVIHYWIXLIPEVKIWXGYXXIV
JVSQXLIPEVKI1SVSGGERXMPIWIXXSGYXSYX
EWIPIGXMSRSJXMPIWTSWMXMSRMRKXLIGYXXIV
to make the pattern on each tile look
attractive. Cut as many tiles as you can
FIJSVIVIQSZMRKXLII\GIWWTEWXI
9 6ITIEXWXITWYWMRKZEVMSYWWXIRGMPWWM\
HMJJIVIRXTEXXIVRW[IVIYWIHSRXLIWIXMPIW
FOR THE WHITE-ON-DEEP BLUE TILES
10 Knead some deep blue modelling paste and

VSPPMXSYXSR]SYV[SVOWYVJEGIFIX[IIR
QQWTEGIVW4PEGIXLI'LMRIWISVEPGMVGPI
WXIRGMPSRXSTSJXLITEWXIERHTVIWWHS[R
VQP][MXLEWQSSXLIVSVVSPPMRKTMR-J]SY
use a rolling pin, ensure the stencil doesnt
QSZIIWTIGMEPP]MJ]SYVIVSPPSZIVMX
11 9WMRKERKIVSVEWYMXEFPITEMRXFVYWL
WQIEVEXLMRPE]IVSJ[LMXIZIKIXEFPIJEX
over the paste showing through the stencil.
12 (MTEPEVKIWSJXHYWXMRKFVYWLMRXSXLI
IHMFPIPYWXVIHYWXORSGOMRKSJJER]I\GIWW
Liberally dust over the stencil, adding more
dust as necessary, then use your brush to
VIQSZIER]I\GIWWHYWXJVSQXLIWXIRGMP
3RGIEPPXLII\GIWWMWVIQSZIHYWIXLI
29
brush to burnish the dust to make it really

shine. Note: burnishing is not possible with
all makes of dust food colour.
position with a set square and 1mm spacer.

%HHXLIWQEPPIVXMPIWMREVS[EFSZI8SPP
the gaps at the base of the top tier, cut the
smaller shapes to size and attach in place.
interspersed with a few blue-on-white tiles.

Finally, add white-on-white rounded tiles in
every other space below these.
13 Carefully lift the stencil away from the paste

to reveal the pattern. Lift the patterned
paste, reposition it onto another board
and then cut out the tiles, choosing the
positioning of the cutter carefully. Repeat
steps 10-13 with the cherry blossom stencil.
ADD FIRST LAYER TO BASE TIER
14 While the tiles are still on their boards,

select 19 tiles in a mixture of patterns, then
take a craft knife and cut away the tops of
these tiles. Note: the remaining tiles will be
used for the top tier.
15 3RGIXLIXMPIWEVIVQIRSYKLXSLERHPI
without distorting, carefully attach them
individually around the top rim of the base
tier using sugar glue, alternating the patterns
and leaving a 1mm gap between each tile.
16 Working around the cake, place a 1mm
spacer between tiles to check positioning.
17 Roll out the deep blue paste, again between
spacers. Cut out 10 of the second tile shape
from the largest Moroccan tile set. Use a
craft knife to cut across each end of the tile.
18 Leaving the two cut end sections on your
work surface, remove the excess paste and
EPPS[XLIWLETIWXSVQYT3RGIXLI]GER
be easily handled without distorting, attach
them in the gaps between the tiles on the
upper edge of the cake. Check that the tile
pieces are positioned centrally in the spaces
and, if necessary, cut away their tops so they
WMXYWLEKEMRWXXLIXSTIHKISJXLIGEOI
ADD FIRST LAYER TO TOP TIER
19 Using the medium tile set, cut tiles from

inside the leftover large tiles there's no
point wasting them. Create any more you
need. The top tier has more than two rows
of deep blue tiles: one of each shape, plus
part of the small tile. Each row is 17 tiles.
20 Start by attaching the largest tiles in place
with sugar glue, checking their vertical
BRIGHT BLUE AND SKY BLUE TILES
21 Use the same method as before to create

patterned tiles from both the bright blue
and sky blue modelling pastes. You will need
19 tiles cut with the smaller rounded cutter
from the large set for the base tier, and
between 8-10 tiles cut with the larger, more
pointed cutter from the medium set for the
XSTXMIV=SY[MPPRHXLEXHMJJIVIRXWXIRGMPW
suit different cutters and that it is not just
all-over patterned stencils that work; spot
designs, such as the gem pendant, work
really well, especially when used off-centre.
FOR THE BLUE-ON-WHITE TILES
22 Create these tiles following the same

techniques as before using white modelling
paste, three different stencils and the blue
dusts. You will need about eight tiles cut
with the largest cutter from the large set
JSVXLIFEWIXMIVERHZIXMPIWGYX[MXLXLI
largest cutter from the medium set for the
top tier. When using the mini check stencil,
position the cutters so that the checks
become diamonds.
FOR THE WHITE-ON-WHITE TILES
23 Use a selection of stencils, edible lustre

dust and white modelling paste to create
the white-on-white patterned tiles. You will
need about 10 tiles using each cutter from
the largest set, and three or four tiles using
the largest cutter from the medium cutter
set. The Greek repeat pattern stencil looks
really attractive when cut out.
TO ADD THE REMAINING TILES
24 %HHXLIREPXSTVS[SJXMPIWXSXLIXST
tier, mixing up the colours and patterns, as
WLS[RSRXLIRMWLIHGEOI
25 For the base tier, add a mixed row of bright
blue and sky blue rounded tiles beneath
XLIVWXHIITFPYIVS[&IPS[XLMWEHHE
row of predominantly white-on-white tiles,
FINISHING TOUCHES
26 As the cake was covered in two sections,

it's important to neaten the visible join
at the top of the base tier. You'll probably
RHXLIWYKEVTEWXIEVSYRHXLINSMRMWRX
GSQTPIXIP]EX8SIZIRXLMWSYXHMPYXIWSQI
white sugarpaste by mixing cooled boiled
water into it with a palette knife until it's a
spreadable, but not sloppy, consistency. Use
the palette knife to spread icing over the
join, then smooth the icing and allow to dry.
27 Knead the white modelling paste to warm
it and roll it out between 1mm spacers
into a long 60cm (23in) strip. Accurately
measure the distance between the top tier
and the outer sugarpaste edge of the base
tier and use a craft knife and straight edge
to cut the strip to this width.
28 Position the paste strip around the top of
the base tier, cut away the excess and adjust
XSXEWRIGIWWEV]7QSSXLXLINSMRGPSWIH
29 Take the lace stick embosser and, placed
up against the top tier, press down into
the modelling paste strip. Repeat until the
pattern encircles the top of the base tier.
The embossing alters the shape of the strip,
so trim back as necessary with a craft knife.
30 Roll out the deep blue modelling paste
between spacers into a 60cm (23in) long
strip. Using a straight edge and craft knife,
cut a 2mm wide strip. Attach this to the top
IHKISJXLIFEWIGEOIJSVERIEXRMWL
TO ADD THE EDIBLE CARNATIONS
31 First roll three balls of white sugarpaste,

about 2cm (in) in diameter. Add a little
TMTMRKKIPXSXLIFEGOSJIEGLS[IVERH
press one into each sugarpaste ball. Attach
the balls to the cake using sugar glue.
32 At the venue, place the cake on a cake
WXERHERHEXXEGLXLIVIQEMRMRKS[IVWMR
TSWMXMSRSRXLIRMWLIHGEOI
Summer

H E A V E N
47

Eagle topper
By Frances McNaughton
FOR THE EAGLE
edible wafer paper
brown edible powder
sugarpaste brown, white, pale
orange, black
SPECIAL EQUIPMENT
wing template (see page 113)
brown edible pen
Dresden tool
craft knife
This projects is
taken from Sugar
Birds: 20 To Make by
Frances McNaughton,
published by Search
Press, RRP 4.99.
www.searchpress.com
48
1 Using the wing template (see page 113),

trace the wing pattern onto edible wafer
paper with the pen make two. Carefully
cut out the wings. Make the same marks
to suggest feathers using the pen on both
sides of each of the wings. Brush the brown
edible powder colour from the edge of the
wing inwards.
2 To make the body, form some brown
sugarpaste into a cone. Attach a large
pea-sized piece of white sugarpaste to the
large end for the head. Use the tip of the
Dresden tool to drag the surface of the
two colours together, forming a smooth
feathered join. Continue to lengthen the
cone shape to 8cm (3in), slightly thinner for
the head and longer at the tail end. Bend
the body to stand it up and shape and
curve the head.
3 For the beak, shape a small piece of pale
orange sugarpaste to a short pointed cone.
Attach it to the head, curve the tip over
and mark in the nostrils.

H E A V E N Summer
4 Make the eyes by rolling a tiny ball of black

sugarpaste and cut it in half to make two
pointed ovals. Stick them onto the head.
5 To model the feet, shape two small cones
of pale orange sugarpaste. Cut the pointed
ends to make three toes or claws on each.
Attach them under the body.
6 Dampen the back of the eagle and attach
the wings.
&YXXIVMIW
&]7XITLERMI;IMKLXQER
FOR THE CAKE
one 20.3cm (8in) square cake and
one 30.5cm (12in) square cake and a
square board in each size
TO DECORATE
edible powder food colours in pink,
white, orange, burgundy, soft yellow
and dark green
edible varnish
sugar sheets
silver edible glitter
SPECIAL EQUIPMENT
dowels
scissors
baking parchment
dimpled foam
edible glue
brushes 10mm (38MR EXWMÎ
VSYRHQQMR EX
pink ribbon
1 4EMRXFYXXIVMIWSRWYKEVWLIIXW9WIXLI
10mm (38MR EXFVYWLXSTMGOYTTMROERH
[LMXIERHTMRO[MXLEXMR]FMXSJSVERKI
4EMRXETIXEPWLETIJSVERYTTIV[MRK
2 ;MKKPIXLIFVYWLEW]SY[SYPHXSGVIEXIE
WGEPPSTIHIHKI
3 4EMRXXLIPS[IV[MRKMRXLIWEQI[E]
4 4EMRXXLISXLIVWMHISJXLIFYXXIV]MRXLI
WEQI[E]1EOIWYVIXLIFSH]MWHIIT
IRSYKLSVXLIFYXXIV][MPPFIMRGPMRIHXS
FVIEOSRGIMXMWGYXSYX
5 'SZIVEWYKEVWLIIX[MXLXLIFYXXIVMIWMR
ZEV]MRKWLEHIWSJTMROFYVKYRH]SVERKI
ERHWSJX]IPPS[[MXL[LMXI'YXXLIQSYX
[MXLWGMWWSVW
IJJIGXXLIRTMGOYTHEVOKVIIRERH[LMXI
ERHTEMRXWXIQWERHEXPIEZIWSRSRI
GSVRIVSJEGEOIERHSZIVXLIIHKI
9 9WIEXVERWTEVIRXFYVKYRH]QM\XSTEMRX
EXPIEZIWXLIRTEMRXWSQIEXFYXXIVMIWMR
XLIWEQIWLEHIWEWFIJSVI
10 7XMGOXLI(HIGSYTEKIFYXXIVMIWSZIV
XLITEMRXIHEVIESJXLIGEOIYWMRKIHMFPI
KPYI;LIVIRIGIWWEV]]SYGERWXMGOXLIQ
MRXSXLIWYKEVTEWXI[MXLETMRYRXMPXLIKPYI
HVMIWXLIRVITEMVTMRLSPIW[MXLEZIV]WQEPP
EQSYRXSJWYKEVTEWXIQM\IH[MXL[EXIV
ERHETTPMIH[MXLEFVYWL
11 4EMRXERHHIGSVEXISRIGSVRIVSJIEGLGEOI
EWWLS[RGVIEXMRKEGPSYHSJ(FYXXIVMIW
6 4PEGIXLIFYXXIVMIWSRFEOMRKTEVGLQIRX
9WIEWMÎVSYRHFVYWLXSFVYWLIHMFPI
KPYIEVSYRHXLIIHKIWERHXMTIHMFPIKPMXXIV
SZIVXLIQ8MTXLII\GIWWFEGOMRXSXLITSX
7 &IRHFEGOXLIFYXXIVMIW[MRKWEPMXXPIERH
PIEZIXLIQSRWSQIHMQTPIHJSEQWSXLEX
XLI]HV]MRXLMWTSWMXMSRERHXEOISRXLI
VIEPMWXMGWLETI
8 4MGOYTPSXWSJZEVRMWLSRXLIQQMR
EXFVYWLXSIRWYVIEXVERWTEVIRXTEMRX
Summer

from Painting Flowers
On Cakes by Stephanie
Weightman, published
by Search Press,
RRP 8.99.
www.searchpress.com

H E A V E N
49

50

H E A V E N Summer
Wish you were here?

&](IFFMI;MRKLEQJVSQ'SYXYVIXS
Cakes (www.couturetocakes.com)
FOR THE CAKE
four 10cm (4in) deep, 25cm (10in)
wide cakes
TO DECORATE
printed fondant from www.cakeybake.
co.uk this cake used two A4 sheets
of black and white stripe, plus various
characters
buttercream
white fondant
lustre dusts and edible paint in
colours of your choice
petal paste
rice paper
airbrush colours (optional)
piping gel
blue food colouring
light brown sugar
lotus biscuits
SPECIAL EQUIPMENT
dowels
cake board
airbrush (optional)
1 Crumb coat the cakes separately, then stack

all four cakes with dowels.You can opt for
RYQIVSYW EZSYVW ERH PPMRKW QYGL PMOI E
traditional tiered cake.
2 'SZIV EPP XLI GEOIW MR E PE]IV SJ [LMXI
JSRHERX 'SZIV XLI FSXXSQ WIGXMSR MR
fondant paper. It's easy to work with once
]SY TIIP XLI FEGO SJJ KIRXP] HEQTIR XLI
FEGO ERH XLMW [MPP EGX EW ER EHLIWMZI XS WXMGO
to the fondant. Line up the bottom so you
KIX MX EPP WXVEMKLX EPP XLI [E] EVSYRH
3 Cut around the character, shops and cars
from the fondant sheets, peel off the back
shape.With a damp brush, rub around the

[LSPI IHKI SJ XLI TIXEP ERH XLI [EXIV [MPP
KMZI XLI S[IV E REXYVEP GYVZI ERH [SVR
PSSO 6IEP S[IVW EVI RSX E[PIWW XLI] EVI
SVKERMG ERH YRIZIR FYX WXMPP FIEYXMJYP 6MGI
TETIV IQFSHMIW XLMW ZIV] [IPP [MXL PMXXPI
effort, but maximum impact. Petal by petal
EXXEGL MR XLI GIRXVI=SY [MPP TVSFEFP] RH
XLI] EVI [IX IRSYKL XS EHLIVI [MXLSYX ER]
QSVI HEQTIRMRK FYX MJ XLI] EVI HV] EHH
E HEF SJ [EXIV -J ]SY SZIVPET XLI S[IV
TIXEPW WPMKLXP] XLI] [MPP XEOI WLETI ZIV]
IEWMP] -R XLI GIRXVI SJ Q] S[IVW - YWIH E
QMRM TIXEP TEWXI S[IV XLI GSRXVEWX MR
XI\XYVIW MW MR OIITMRK [MXL XLI EIWXLIXMG
and adhere with a little water to a layer of

TIXEP TEWXI - EP[E]W KMZI XLI TMIGIW SRI
W[MJX VSPP [MXL XLI VSPPMRK TMR XS QEOI WYVI
MXW JYPP] WXYGO FYX HSRX FI XIQTXIH XS KS
back and forth as you may rip the fondant
paper or wear down the print in areas.
Once all items are cut and attached to the
TEWXI QM\ E RYQFIV SJ PYWXVI GSPSYVW YWMRK
alcohol. I also used pre-mixed lustre shades
such as Rainbow Dust metallic pots.
4 - [ERXIH ER IPIQIRX SJ NYZIRMPI EGGIRXW
because it seemed more playful than a
million shades and details, but this is a
matter of preference. I chose to do most
FYMPHMRKW SRI SV X[S GSPSYVW ERH PIEZI
some parts black and white.
8 8LI XST SJ XLI GEOI [EW GV]MRK SYX JSV XLI

WIEWMHI WGIRIV] ERH EKEMR - [IRX UYMXI GYXI
[MXL E KSSH LMRX SJ RSWXEPKME
5 Once your shapes are dry, attach the

FYMPHMRKW XS XLI QIIXMRK TSMRX SJ XLI
fondant and striped fondant sheets on
XLI GEOI8V] XS TPEGI LMKLIV FYMPHMRKW SR
XLI GEOI [MXL WQEPPIV FYMPHMRKW MR JVSRX
ERH FVMRK IEGL PE]IV WPMKLXP] JSV[EVH XLER
XLI SRI FILMRH XS KMZI MQTVIWWMSR SJ E
FYW] LMKL WXVIIX8LMW GSRGITX [SVOW MJ ]SY
HS LSYWIW ERH YT XS ZI PE]IVW KMZIW XLI
MQTVIWWMSR SJ WXVIIXW KSMRK SR JSV QMPIW
6 %JXIV XLI LMKL WXVIIX - EHHIH XLI GEVW
and six characters randomly in an
unsymmetrical manner. I don't know why,
FYX SHH RYQFIVW EVI EIWXLIXMGEPP] WXVSRKIV
XLER IZIRW [LIR EHHMRK HIXEMPW - XLMRO MXW
the unwritten artistic rule!
7 *SV XLI TEWXIP VMGI TETIV S[IVW ]SY GER
YWI [LMXI VMGI TETIV ERH EMVFVYWL XS KMZI
E VIEPMWXMG RMWL SV YWI GSPSYVIH VMGI TETIV
*SV XLMW S[IV - GYX E RSRW]QQIXVMGEP
TIXEP ERH XS WEZI XMQI - JSPH XLI VMGI TETIV
MR LEPJ ERH LEPJ EKEMR YRXMP - [EW PIJX [MXL XLI
VMKLX TIXEP WMÎ 'YX TIXEPW - YWIH X[S
WLIIXW SJ % VMGI TETIV JSV IEGL S[IV8S
KIX E VIEPMWXMG WLETI - WYKKIWX GYXXMRK E WQEPP
WPMX MR XLI TIXEP FEWI HEQTIR SRI IHKI JSPH
XLI SXLIV SZIV XLIR ]SY LEZI E TIXEP FYPF
9 - YWIH TMTMRK KIP XS GVIEXI XLI WIE [MXL XLI

XMRMIWX HEF SJ FPYI JSSH GSPSYVMRK SV IPWI
]SY KIX ER YRREXYVEP [EXIV WLEHI - QM\IH
XLMW MR E WQEPP TSX XLIR VSYKLP] TMTIH MX SR
MR [EZI IJJIGXW=SY GER WII MX PSSOW [IX
but it does actually dry to the touch.The
FIEGL [EW GVIEXIH [MXL PMKLX FVS[R WYKEV
ERH PSXYW FMWGYMXW FPIRHIH XSKIXLIV XLIR
- WTVIEH E ZIV] XLMR PE]IV SJ TMTMRK KIP XS
EHLIVI XLI IHMFPI WERH MR TPEGI (SRX KS
SZIVFSEVH SR WERH SV MX GSZIVW IZIV]XLMRK
ERH GEYWIW MWWYIW [LIR QSZMRK XSS
10 %HHMXMSREP FMXW PMOI MT STW WYRKPEWWIW
E WXEVWL ERH WS SR GER FI QEHI JVSQ
fondant and added to the top of the cake.
TIPThe printed fondant I use is from Cakey
Bake (www.cakeybake.co.uk).They offer a
UYMGO WIVZMGI ERH KSSH UYEPMX] RMWL - WYKKIWX
you use fondant paper, not wafer, because
XLI GPEVMX] SR [EJIV TETIV MWRX EW KSSH8LI
MQEKIV] SR XLI JSRHERX ]SY TVSZMHI MR E 4(*
so all prints are custom.You can also draw
MQEKIW WXVEMKLX SRXS TIXEP TEWXI XLMRP] VSPPIH
8LI PE]IVMRK WX]PI [MPP FI IUYEPP] EW IJJIGXMZI
Summer

H E A V E N
51

Henna cookies
By Robyn King
FOR THE COOKIES
cookie dough and shape of
your choice
TO DECORATE
brightly coloured fondants of
your choice
royal icing
brown food colouring
SPECIAL EQUIPMENT
rolling pin
circle cutters
piping bag with no.1 or no.0 tip

out the desired shapes. Bake and leave to
cool. (I have chosen a simple circular cutter
for these as the detail is in the piping, so the
shape can remain simple.)
2 Vibrant colours look fantastic for the
designs, so mix some brightly coloured
fondant and roll out to 1mm thickness.
3 Cut out circles of the fondant and, using
piping gel or sugar syrup, dampen the
cookie and place the fondant on top.
4 Mix some dark brown food colouring into
some soft peak royal icing.
5 Fill a piping bag with the brown royal icing
using a number 1 or a number 0 piping tip,
depending on your piping experience.
6 Find a pattern that is not too detailed as
piping takes time, have it beside your cookie
and copy the pattern. It is not important to
follow any pattern exactly, as you see it just
make it your impression and select parts
that are not too tiny to pipe.
52

H E A V E N Summer
Teapot cookies
By Robyn King
FOR THE COOKIES
cookie dough of your choice, cut into
teapot shapes
TO DECORATE
royal icing
green food colouring
SPECIAL EQUIPMENT
piping bag with no.2 tip and petal tip
toothpick
scissors

out the desired teapot shapes. Bake and
leave to cool.
2 Pipe a white royal icing border around the
edge of the cookie using a number 2 tip.
3 8SQEOIXLIVS]EPMGMRKVYRR]JSVSSHMRK
inside the border, place some into a small
bowl and mix with water, simply adding just
a few drops at a time. Continue until the
MGMRKMWXLMGOIRSYKLXSSSH[MXLSYXFIMRK
too thin.
4 For the teapots, add green food colouring
to some of the runnier royal icing.
7 Once the base colour has been piped

and set (drying time will take a few hours
depending on weather conditions), the
embellishments can be added.
8 *SVXLIVSWIIQFIPPMWLQIRXWPPETMTMRKFEK
XXIH[MXLEWQEPPTIXEPXMT[MXLWSQI[LMXI
royal icing.
9 Take a toothpick and pipe tiny roses around
the tip. Only make a few petals, as a large
rose would look out of place. Once it has
been piped, lift the rose off the toothpick
with some scissors and place on the teapot.
5 9WMRKXLISSH[SVOXIGLRMUYIPPMRWMHI
the outline with the runnier icing.
6 To add the spots, have some white runny
icing made up and simply pipe dots on the
green before it sets.
The projects
on pages 52-53
are taken from
Embellished Cookies
by Robyn King,
published by New
Holland Publishers,
RRP 14.99.
Summer

H E A V E N
53
Heaven scent mini cakes

1 Roll out the white sugarpaste and cover
the chilled ball cake, using your hands to
cup the icing around the cake and down to
ball-shaped mini cake, 7.5cm
the base. Trim away the excess paste and
(3in) sphere baked in two halves,
smooth the icing with the palm and heel of
WERH[MGLIHXSKIXLIV[MXLPPMRKXLIR
your hand. Lightly spray the icing with the
coated and chilled
pink lustre spray to add a gentle shine here
TO DECORATE
and there.
By Zoe Clark
FOR THE CAKE
white sugarpaste
pink lustre spray
KVI]S[IVTEWXI
silver lustre dust
SPECIAL EQUIPMENT
rolling pins daisy-textured, smooth
WM\TIXEPS[IVGYXXIVWGQ3in)
and 4cm (1in)
edible glue
5cm (2in) cake card
2 6SPPSYXWSQIKVI]S[IVTEWXIXSQQ
thick with a smooth rolling pin, then roll
the daisy-textured rolling pin over the top,
TVIWWMRKHS[RVQP]XSVIZIEPESVEP
pattern in the paste.
3 'YXSYXES[IVWLETIJVSQXLIHEMW]
TEXXIVRIHKVI]S[IVTEWXI[MXLXLIGQ
(33MR WM\TIXEPS[IVGYXXIVJSVXLIPMH
then brush with silver lustre dust. Attach
onto the top of the ball cake using some
edible glue.
13cm (5in) cake drum, iced in white

sugarpaste and painted with zebraprint pattern using black paste
food colouring
pink ribbon
54

H E A V E N Summer
4 To make the lid, roll a sausage of grey

S[IVTEWXIXSGQin) thick and cut it
XSGQin) in length. Dust it with silver
lustre and attach it to the centre of the grey
S[IVTEWXI[MXLIHMFPIKPYI6SPPSYXWSQI
QSVIKVI]S[IVTEWXIXSQQMR XLMGO
GYXSYXERSXLIVS[IVWLETI[MXLXLIGQ
MR GYXXIVERHWIGYVIXSXLIXSTSJXLI
lid with edible glue.
5 Stick the bottle onto the painted board
with royal icing or buttercream and wrap
some pink ribbon around it.
Project and photography taken from Simply Perfect Party Cakes For KidsF]>SI'PEVOTYFPMWLIHF](EZMH
'LEVPIW

By Zoe Clark
FOR THE CUPCAKES
dome-shaped cupcakes baked in silver
foil cases
TO DECORATE
buttercream
wedgwood blue sugarpaste
[LMXIS[IVTEWXI
white rolled roses
small semi-dry white folded blossoms
SPECIAL EQUIPMENT
ZITIXEPFPSWWSQGYXXIV
silicone drape and tassel mould
edible glue
cellophane sleeve
white shortening
ball tool
foam pad
two long strips of equal widths and a small

WXVMTJSVXLIORSX8EOISRIWXVMTERHTMRGL
the centre, then fold the two ends inwards
XSXLIGIRXVIERHKPYIMRTPEGI4MRGL
everything together and wrap the small
piece of paste between the loops to make
XLIORSX'YXXLISXLIVPSRKWXVMTMRLEPJXS
QEOIXLIXEMPW7XMGOXLIX[SIRHWXLEXKS
under the knot of the bow together before
WXMGOMRKSRXLIFS[9WIXLIHVETIQSYPH
to make the tassel and attach to the centre
SJXLIFS[YWMRKIHMFPIKPYI=SYRIIHWM\
FS[WTIVGYTGEOI
1 Spread a thin layer of buttercream over the

cupcakes and chill in the refrigerator until
VQ6SPPSYXXLIFPYIWYKEVTEWXIYRXMPMXMW
EFSYXQQXLMGOERHGSZIVXLIGYTGEOIW
2 *SVXLIVSPPIHVSWIWVSPP[LMXIS[IVTEWXI
into a long thin sausage about 7mm (in)
MRHMEQIXIV'YXGQMR TMIGIW
and place them into a cellophane sleeve
that has been lightly greased with white
WLSVXIRMRKXSTVIZIRXWXMGOMRK4VIWWHS[R
on one edge to make a flat surface along
SRIWMHIPIEZMRKXLISXLIVWMHIJEMVP]XLMGO
Take each piece at a time and roll one end
MR[EVHWXSJSVQXLIVSWI4MRGLEXXLIFEWI
ERHTYPPE[E]ER]I\GIWWTEWXI1EOIXLVII
VSWIWJSVIEGLGYTGEOI
3 6SPPSYXWSQI[LMXIS[IVTEWXIERHGYX
SYXFPSWWSQW[MXLXLIZITIXEPFPSWWSQ
cutter you will need one blossom for
IEGLVSWI4PEGIXLIQSREJSEQTEHERH
WSJXIRXLIIHKIWYWMRKEFEPPXSSP'YTXLI
petals around the rose and set them aside
XSHV]JSVEJI[QMRYXIW
6 Attach the bows to the cupcakes at equal

distances apart using edible glue or royal
MGMRK*MPPMRXLIWTEGIW[MXLXLIWQEPP[LMXI
JSPHIHFPSWWSQW
4 %VVERKIXLIXLVIIVSWIWSRIEGLGEOI
5 For the edge decoration bows, roll out an
SFPSRKTMIGISJ[LMXIS[IVTEWXI'YX
Summer

H E A V E N
55
4VSNIGXERHTLSXSKVETL]XEOIRJVSQBake Me I'm Yours Cupcake LoveF]>SI'PEVOTYFPMWLIHF](EZMH

'LEVPIW
Wedgwood rose cupcakes

1950s diner cake By Trudy Mitchell from JellyCake (www.jellycake.co.uk)
1 Trim the tops of the cakes using a large
serrated knife to level them. Cut each cake
in half, place the bottom layer of each cake
on the same size cake card, then spread
each half with a layer of buttercream.
Place on each top half and press down
lightly. Cover the cakes with a thin layer of
buttercream, smooth using a palette knife
and place in the fridge for about 30 minutes
XSVQYTWPMKLXP]
[MXLZIHS[IPWERHXLIQMHHPIXMIV[MXL
ZIHS[IPW9WMRKXLIVS]EPMGMRKXSWIGYVI
each cake, carefully stack the tiers, ensuring
each is central, then leave for 30 minutes
to set. When assembling the cake, if you
need to move the cakes to ensure they
are central to each other, use the icing
smoothers to gently move them. Cut the
QQVMFFSRXSXEVSYRHXLIFEWIFSEVH
ERH\[MXLHSYFPIWMHIHXETISVKPYI
2 Knead the white sugarpaste until you

have a soft, pliable dough, then roll out
until approximately 3mm thick. Cover the
12.5cm (5in) cake, smoothing all over with
the icing smoother and trimming away any
excess from the bottom with a sharp knife.
Ice the 25cm (10in) cake drum with white
sugarpaste too. Ice the 10cm (4in) cake
with pale blue sugarpaste, the 18cm (7in)
tier with black sugarpaste, then set the aside
to dry, ideally overnight.
6 /RIEHERHVSPPSYXXLIVIHSVMWXTEWXI
into a long thin strip. Use the ribbon cutter
or mark with a ruler and cut with a knife,
a strip 1cm (in) deep and long enough
to go around the base of the bottom tier.
Using edible glue or clear alcohol, stick the
strip around the very base of the cake, with
the join at the centre front of the cake. To
make the bow, take another 1cm (in)
strip of red paste, about 6cm (2in) long.
Paint a small amount of glue onto the strip
centre, then fold each end in and secure.
Squeeze the centre edges of the strip
together to gather it in slightly, then use a
small piece of red paste and glue and wrap
this around the gathered middle to create
the centre of the bow. Attach over the join
of the strip on the cake using edible glue.
3 *SVXLIGLIVVMIWORIEHXLIVIHSVMWX
paste and roll out to about 2mm, then use
the template on page 113 to cut out the
cherries. Using a scribe tool or the back of
a sharp knife, mark the edge of the front
cherry across the middle of the cut out.
Mark the indent for the stalk on each one.
7IXXLIQEWMHISREEXWYVJEGIXSHV]6SPP
X[SXLMRWEYWEKIWSJKVIIRSVMWXTEWXI
XLIREXXIRWPMKLXP]ERHKPYIXSXLIGLIVVMIW
so the stems rest on the indents made. Cut
the right-hand cherry stem slightly shorter,
XLIRNSMRXSXLIWMHISJXLIPIJXWXIQ6SPP
SYXXLIVIQEMRHIVSJXLIKVIIRSVMWXTEWXI
then cut a single leaf and glue this over the
NSMRMRXLIWXIQ0IEZISREEXWYVJEGIXS
dry completely, about 24 hours.
4 /RIEHXLI[LMXISVMWXTEWXI[MXLWSQI
Trex if necessary, and roll out to about
2mm thick. Using the small daisy cutter,
cut 28-30 daisies and place to one side,
GSZIVIHF]GPMRKPQXSTVIZIRXLEVHIRMRK
Take the ball tool, place each daisy on a
foam pad and lightly roll over the petals
to soften, then press into the centre to
cup the daisy. Set aside and repeat with
XLISXLIVS[IVW/RIEHXLI]IPPS[SVMWX
paste, then take small balls and press into
the daisy centre mould and remove. Paint a
small amount of edible glue into the centre
of each daisy and lightly press the centre to
adhere. Leave to dry.
5 To stack the cakes, place some royal icing
in the centre of the iced cake board and
carefully place the largest tier on the board,
ensuring it is central. Dowel the base tier
56
7 To decorate with polka dots, measure

around the cake and divide this by four. This
will give you the number of evenly spaced
columns, 4cm (1in) apart, for the polka
dots. Measure the height of the cake (minus
1cm (in) to allow for the sugar ribbon
EVSYRHXLIFEWI ERHHMZMHIMRLEPJXSRH
the middle. Measure around the middle
line of cake and make a small mark at 8cm
(3in) intervals this will be the centre circle
JSVIEGLGSPYQRSJXLVIIHSXW6SPPSYX
some white sugarpaste to about 2mm thick,
then cut circles using the small circle cutter.
Using edible glue or clear alcohol, adhere a
circle over each of the centre marks made,
then adhere one dot above each circle,
just below the top edge of the cake and
another below, just above the sugar ribbon.
Do this for every three column of dots.
For the columns of two dots, these can be
placed on by eye.
8 For the middle tier, roll out the white
sugarpaste and, using the garrett frill cutter,
cut out several rings. Place the ring of
sugarpaste on a foam pad, then gently roll
over the scalloped edge with the ball tool
XSVYJIXLIIHKIW8YVRSZIVXLIVYJIH
ring, then cut and straighten out the frill.
Brush edible glue or clear alcohol over

H E A V E N Summer
the straight edge and adhere around the

base of the cake, pressing the straight edge
EKEMRWXXLIGEOIXSWIGYVI6ITIEXXLMW
process to create one frill layer around the
base of the cake. For the next layer, adhere
the frill slightly above the last and repeat
for a third layer. For the frill 'pick ups', mark
the points where you want the raised frill
to come up to, then build up layers of frills
centrally underneath the marks, starting
with a 10cm (4in) strip, then reducing the
length of the strips until you reach the mark
GVIEXMRKEXVMERKPISJJVMPPW6ITIEXJSVXLI
SXLIVTMGOYTXLIRTPEGIEREPJVMPPEVSYRH
the whole cake, scooping up and over each
pick up. Using glue or a little royal icing, stick
the daisies along the top edge of the frill.
9 To create the stripes on the top tier, roll out
some light blue sugarpaste to approximately
2mm, then cut strips of paste 2cm (in)
wide by 6cm (2in) tall. Put the strips to
SRIWMHIGSZIVIHF]GPMRKPQ6ITIEX[MXL
the white sugarpaste. Using clear alcohol
or cooled boiled water, brush around the
bottom half of the cake and carefully place
the strips of sugarpaste, alternating white
and blue around the side of the cake until
XLI]QIIX7XEVXERHRMWLEXXLIFEGOSJ
XLIGEOIWSXLEXMJXLIREPKETMWWQEPPIV
PEVKIVEREHHMXMSREPWXVMTGERFIYWIHXSPP
the gap. For the red ribbon around the top
of the stripes, repeat the process in step 6,
carefully adhering around the top edge of
the stripes. Take the 6mm white ribbon, cut
XSXEVSYRHXLIFEWISJXLIXSTXMIVERH
attach with a little royal icing.
10 Once the cherries have dried, carefully
set in place on the top of the cake, then
take two cocktail sticks and place behind
each cherry at a point where they cant
be seen from the front and push into the
GEOIPIEZMRKGQMR WXMGOMRKSYX6SPP
SYXXLIVIQEMRMRKVIHSVMWXTEWXIERHGYX
two small strips. Place the cherries against
the cocktail sticks, paint a small amount of
edible glue on the back of the small strips,
then place over the sticks and secure to the
back of each cherry. Leave to set for several
LSYVWFIJSVIHIPMZIVMRKQSZMRKXLIGEOI
FOR THE CAKE
SPECIAL EQUIPMENT
three round cakes, 10cm (4in), 12.5cm

(5in) and 18cm (7in) diameter, each
12.5cm (4in) deep
round 25cm (10in) cake drum

10cm (4in), 12.5cm (5in) and 18cm
(7in) round 4mm cake boards
buttercream
10 plastic dowels
TO DECORATE
extra small daisy cutter
sugarpaste 750g (1lb 10oz) black,

300g (10oz) each white and pale blue
extra small daisy centre mould

garrett frill cutter
SVMWXTEWXIKS^ VIHK

(1oz) white, 30g (1oz) each green
and yellow
15mm circle cutter

small leaf cutter
scribe tool
royal icing
ribbon cutter/sharp knife

Trex
edible glue
ball tool
foam pad
clear alcohol
15mm white satin ribbon
turntable
icing smoothers
small paint brush
cocktail sticks
cherries template (see page 113)
Summer

H E A V E N
57

0MP]SJXLIZEPPI]S[IVW
By Lisa Slatter
FOR THE FLOWERS
Mexican paste in ivory and green
powdered food colour yellow, light
green, dark green, pink and burgundy
burgundy liquid food colour
confectioner's glaze
SPECIAL EQUIPMENT
26g white wire, cut into
quarter lengths
small veined lily plunger
cutter, 6cm (238in)
green stem tape
ready-made lily stamens
paintbrushes size 2/0 round, 12mm
MR EX
Dresden tool
ball tool

from Sugar Flowers: 20
To Make by Lisa Slatter,
published by Search
Press, RRP 4.99.
www.searchpress.com
58
1 To make the pistil, roll a piece of green

Mexican paste into a large pea-sized ball
and push down onto a 26g wire.
2 6SPPXLITEWXI[MXLRKIVWXSIPSRKEXIMX
along the wire and shape it into a long, slim
bud, narrow at the base, wider at the top.
3 Flatten the bud end, then divide it into
three, marking the divisions with a Dresden
tool. Add a small ball of green paste at the
base and pinch three equally spaced ridges
vertically around it. Dust all over with light
green petal dust and a little burgundy on
the very top. Brush the top with glaze.
4 Gather together six ready-made lily
stamens. Colour with yellow and burgundy
petal dusts before taping them around the
base of the pistil with some stem tape.
5 Roll out a piece of Mexican paste to a
thickness that will allow a 26g white wire to
be inserted into it, then cut out and emboss
three wide and three narrow petals. Place
them in a plastic food bag to keep them
soft until you are ready to use them.
6 Carefully insert a wire into each petal base,
pushing the wire three-quarters of the way
up into the petal for support. Gently squash
the paste onto the wire to secure.

H E A V E N Summer
7 Place the petals onto a foam pad and rub

a ball tool around the edge of the petals
to soften, thin and shape each one. With a
TEMVSJWQEPPRIRSWIHWGMWWSVWWRMTMRXS
the paste at the base of the petals to create
RILEMVW&IRHXLI[MVI[MXLMRXLITIXEPW
to a soft curve and dry over a gentle curve,
such as a small rolling pin.
8 8SGSPSYVYWIXLIEXFVYWLXSEHHEPMXXPI
yellow and pale green powdered food
colour at the bottom of each petal. Dust
the whole of the centre of each petal with
dark pink and burgundy, leaving a white
outer edge. Paint the hairs and tiny spots at
the base of the petals with burgundy liquid
colour using the size 2/0 paintbrush.
9 3RGIHV]YWIWXIQXETIXS\XLIXLVII
wide petals together around the pistil,
then secure the narrow petals immediately
FILMRHERHMRFIX[IIRXLIVWXXLVII
10 8LIS[IVWGERFIWXIEQIHXSWIXXLI
colour if required. Steam them over a pan
SJFSMPMRK[EXIVF]NYWX[EZMRKXLIS[IVW
through the steam for a very short time.
Holding them in the steam for too long will
VIWYPXMRXLIS[IVWQIPXMRKERHJEPPMRKSJJ
the wires. Leave to dry thoroughly.
H E A V E N
Complete our
reader survey
IRUDFKDQFHWR
WIN 250!
We want to know what you think about Cake Decoration Heaven magazine and the
world of cake decorating in general so we can make the magazine even better. Good,
FEHSVMRHMJJIVIRXPIXYWORS[]SYVZMI[WERH[IPPKIXSRXLIGEWIRIXYRMRKXLIQEK
Plus everyone who completes the survey will be entered into a draw to win 250!
Enter online at...
WWW.FOODHEAVENMAG.COM/SURVEY
SPECIAL
FEATURE
7KHQHZEUHHGRI
WILLY WONKAS
8LI WE]MRK KSIW XLEX -J MXW [SVXL HSMRK [IPP MXW [SVXL SZIVHSMRK ERH XLEX ETTPMIW TIVJIGXP] XS XLI
GLSGSPEXMIVW EX 'LSGG][SGG]HSSHEL EW 7EPP] *MX^+IVEPH JSYRH SYX SR E W[IIXXSSXLW HVIEQ XSYV
itting in a chair which has faux

antler horns for arms and a fake
stuffed rook perched on a branch
above my head, I have to remind myself
that Im still in Brighton.With a half-eaten
six layer taster cake and the remains
of a thick, decadent milk hot chocolate
taunting me from the table, I start to
wonder if the eccentric woodland
fairytale scene enveloping me is actually
a result of a sugar-induced coma. But the
WIXXMRK MW HIRMXIP] VIEP ERH NYWX E WQEPP
part of the appeal that keeps crowds
SGOMRK XS 'LSGG][SGG]HSSHELW FEV
du chocolat in the heart of Brightons
Lanes year after year.
'LSGG][SGG]HSSHELW HVIEQPMOI
EYVE MW VIIGXMZI SJ MXW WPMKLXP] PIWW XLER
conventional beginnings. On the evening
of 26th October 1994, co-founders
'LVMWXMRI 8E]PSV ERH 'LVMWXMRI +EVVEXX
found themselves owners of an old
building in Brighton with no idea of
what to do with it. A bottle of gin later,
the need for late night and permanent
access to chocolate led to the drunken
concept of the pair opening a chocolate
WLST8LEX WEQI MRIFVMEXIH IZIRMRK XLI
REQI 'LSGG][SGG]HSSHEL [EW HIGMHIH
upon. Its little surprise that the company
now has a love of excess and decadence
at its heart!
Fast forward more than 20 years and

'LSGG][SGG]HSSHEL MW SRI SJ XLI 9/W
most famous cake companies, loved by
GIPIFVMXMIW VERKMRK JVSQ /]PMI 1MRSKYI
ERH &S] +ISVKI XS .SLRR] (ITT ERH
)PXSR .SLR8LI GLSGSPEXI GVIEXMSRW
have to be seen to be believed there
really is nothing they cant achieve with
chocolate and they are currently
PQMRK XLI WIZIRXL WIVMIW SJ XLIMV 8:
show, which takes viewers behind the
scenes at the company.
It is rare that a cake company truly
soars to such heights, but the quirky
7KH 0RWKHUVKLS
LV %ULJKWRQ LW
FRQWDLQV D UHWDLO
VSDFH D EDU GX
FKRFRODW D FDNH
JDUGHQ DQG D
ZLWFK
V NLWFKHQ
60
EIWXLIXMG ERH TIVJIGX RMWL VIEPP] LEW

captured the nations imagination.
'LSGG][SGG]HSSHEL RS[ GVIEXI
everything from standard sized birthday
cakes priced from 35, to bespoke
one-offs with elaborate decorations that
VERKI JVSQ YT[EVHW 1EOMRK YWI
of 3,000 eggs and about one and a half
tons of chocolate a week, now that is a
lot of cake!
From personal experience I can tell
]SY XLEX XLI EZSYV ERH XI\XYVI SJ XLI
cake is second to none, but the real
unique selling point lies in the decoration.
Absolutely everything is made of
GLSGSPEXI JVSQ JVSPMGOMRK KYVIW XS
SVREXI S[IVW ERH TPE]JYP TPEUYIW %RH
[LMPI 'LVMWXMRI 8E]PSV MW GEVIJYP RSX XS
give away any of the companys secrets
for how they achieve such awe-inspiring
works of art, she does share that it takes
]IEVW ERH ]IEVW SJ TVEGXMGI8LI SRP]
advice she is willing to impart if youre
looking to work with chocolate at home,
is not to lose your nerve and never to
attempt any chocolate work with hot
C H OCC Y WOCC Y DO O DA H
hands. A good paring knife wont go

amiss either!
-RWXIEHSJGSRRMRKXLIMV[SVOXSE
studio, only to be shared with a lucky
recipient, Choccywoccydoodah have
opened up their world to the public, as
Christine Taylor reveals. We have three
shops the Mothership, the Flagship and
the Spaceship. We are Doodahs and we
all sail in our ships. I take turns with my
co-director to steer the ships, but we do
occasionally crash onto the rocks or into
the shallows.
The Mothership is Brighton, the
beating heart of the company. It contains
a retail space, a bar du chocolat, a cake
garden and a witch's kitchen. Its an old
]IEVW FPSGOSJWLIVQIRWGSXXEKIW
with a great atmosphere. The Flagship is
London, in Soho. A tall corner building
that dominates the Newburgh Quarter
of Carnaby, with an interesting history.
Its been a tobacco factory, a brewery
and now a chocolaterie. Next maybe
a brothel? We also have a secret room
MR0SRHSRX[SSSVWEFSZI7SLS
where parties, gatherings and product
launches can be organized. Its a surreal
and indulgent space that keeps its secret
intact. The Spaceship is our online shop,
run by astronaut Doodahs.
As anyone who has seen the

TV show can testify, there is no
project too big for the adventurous
Choccywoccydoodah team, with no
one batting an eyelid to making a
corporate cake with 1,000 slices. And
theyre no strangers to cake disasters
either. Christine reveals one that sticks
,WDUULYHGDVKDOI
DWRQRIFKRFRODWH
DQGFDNHUXEEOH
:HDWHLW+HDWH
LW7KHKRPHOHVV
SHRSOHDWHLW:H
JRWRYHULW
out vividly in her mind.Our most
memorable disaster was a very public
one, on television. It was a commission
for Greg Rutherford, the Gold Medal
Olympian.We created a house for him
to donate to Centrepoint. It left us a
500kg building, complete with garden.
It arrived as half a ton of chocolate
and cake rubble.We ate it. He ate it.
The homeless people ate it.The charity

workers ate it.We got over it.
This very much sums up the
Choccywoccydoodah ethos make
it and move on. Christines favourite
project is always the one she is working
on next, she never likes to look back
and her most self-indulgent joy is
launching new collections that bring to
life whatever unusual work is in their
heads at the time whether celebrating
an event, telling a story or purely going
for impact! One look around either of
the shops in Brighton or London and
the cakes on display there, tells you
that the team have a lot of fun at work
and nothing short of true passion and
dedication could have created such
edible masterpieces.
This new breed of Willy Wonkas
give every cake decorator (particularly
those with a penchant for chocolate)
something to aspire to, and inspiration
when you want to aim for the stars. So
step away from the sugarpaste, check
out Choccywoccydoodahs site and
embrace some chocolate modelling fun.
Visit www.choccywoccydoodah.com
for a world of inspiration.
Summer
61
TEC HNIQUE
0DVWHULQJPRXOGV
Silicone lace moulds are an absolute must-have for your decorators tool kit, especially if you are
hoping to create beautiful lacy designs without having to do any piping. They may seem a simple
and easy option, but there are correct techniques for using them to get the elegant and delicate
results you are hoping to achieve. Zoe Clark shows us how...
62
TEC H N I Q U E
M O U L D S
Choosing moulds
Moulds are fairly expensive to purchase, so just
FY]EJI[SJ]SYVJEZSYVMXIWEXVWXQEOMRK
sure they are versatile enough to be used in
different ways, i.e. large enough to also be used
as a texture mat and ideally featuring multiple,
FEWMGSVEPTMIGIW[MXLMRSRIQSYPH8LI
quality of the mould and the material that they
are made from is also important. In my opinion,
]SYRIIHXSPSSOJSVEHIPMGEXIERHHIXEMPIH
design with a fairly shallow depth so the
ETTPMUYqPSSOWIPIKERX[LIRMXMWXYVRIHSYX
Using moulds
I EP[E]WYWIS[IVTEWXIMRQ]QSYPHWEWMXMWQYGLVQIVXLERWYKEVTEWXIFYX]SYGSYPHI\TIVMQIRX[MXLXLIQEXIVMEPHITIRHMRKSRXLIFVERH
you are using. Follow these simple steps to use moulds to their best effect:
2 8LMRP]VSPPXLITEWXISYXVWXXLIRWIXMXEWMHI
to dry out a little, especially if its particularly
WXMGO]-RHXLEXMJ]SYTVIWWXLITEWXIMR
straight away it [MPPWXMPPEP[E]WWXMGORSQEXXIV
how much dust or shortening you use! After a
couple of minutes, dust the mould, press in the
TEWXIERHHYWXSRXSTSJXLIFEGOSJXLITEWXI
YWIGSVRSYVMJ]SYHSRX[ERXXS[EWXIXSS
much lustre dust.
1 Brush pearl or matt lustre dust into the

QSYPHXSTVIZIRXXLIS[IVTEWXIJVSQ
WXMGOMRK:IKIXEFPIWLSVXIRMRKEPWS[SVOWERH
may be needed on occasion, depending on the
PSSOERHGSPSYVWGLIQI]SYEVIKSMRKJSV
)\XVEGXXEOIRJVSQElegant Lace CakesF]>SI'PEVOTYFPMWLIHF](EZMH

'LEVPIW
3 Press XLIFEGOSJXLIQSYPHJEMVP]VQP]SR
XST-XIRHXS[SVOVEXLIVGEYXMSYWP]JSVXLI
VWXSRIQEOMRKWYVIXLITEWXI[MPPVIPIEWI
properly without pressing too hard.
5 Remove XLITEWXIJVSQXLIQSYPH-JMXWXMGOW
to either side, gently tease the paste away from
the mould without stretching it. If youre not
WEXMWIH[MXLXLIMQTVMRXWMQTP]VIHYWXXLI
QSYPHERHTVIWWXLITEWXIFEGOMRXSMXEKEMR
It may have stretched a little, but just use your
RKIVWXSLIPTIEWIMXFEGOMRXSTSWMXMSR4VIWW
again and release and you should have a much
better result.
4 While the paste is in the mould, you can

usually tear away the excess paste from around
the edge. If the moulds dont have a HIRIH
IHKI]SY[MPPRIIHXSVIQSZIXLITEWXIVWX
and then cut out the textured shape.
6 As ]SYGSRXMRYIERHXLIVSPPIHSYXS[IV
TEWXIHVMIWEPMXXPIQSVI]SY[MPPRHQSYPHMRK
easier and the results will improve. However,
the paste may start to become too dry, so
you will need to cover it with a plastic sleeve
FIX[IIRYWIW8V]XSFIEWVIWSYVGIJYPEW
possible when pressing the paste and always
[SVOJVSQXLISYXWMHIMR=SYQE]RSXFI
EFPIXSWEZIER]PIJXSZIVTEWXISJJGYXWEWXLI]
HV]SYXUYMGOP]JVSQHYWXMRKERHEJXIVFIMRK
exposed to the air.
Summer
63
SPRING SUBSCRIPTION OFFER
2 YEARS FOR *
THE PRICE OF 1
Spring is in the air! To celebrate the milder weather and lighter mornings we are offering 2 years for
the price of 1 when you subscribe this Spring. Thats a saving of 50% off the shop price!*
ITALIA!
VEGAN FOOD & LIVING
FOOD HEAVEN
COLOURING HEAVEN
UK - 55.20 FOR 2 YEARS

EUROPE 100.20 FOR 2 YEARS
USA US $150.00 FOR 2 YEARS
AUSTRALIA AUS $167.88
FOR 2 YEARS

FOR 2 YEARS

EUROPE 111 FOR 2 YEARS
FOR 2 YEARS

EUROPE 96 FOR 2 YEARS
USA US $126 FOR 2 YEARS
FOR 2 YEARS
GLUTEN-FREE HEAVEN
FREE-FROM HEAVEN
GLUTEN FREE & FREE-FROM

FOR 2 YEARS

FOR 2 YEARS

FOR 2 YEARS
2 EASY WAYS TO ORDER
0844 856 0642*
Online at anthem.subscribeonline.co.uk
ENTER CODE SPR16AD
IN THE PROMO CODE BOX
CALL +44 (0)1795 414877 FROM OUTSIDE THE UK
(For USA orders go online at www.imsnews.com, select publication, and use promo code SPR16)
*Calls cost 7 pence per minute plus your phone companys access charge
QUOTE CODE SPR16AD
*2 for 1 offer only open to UK, Europe, USA and Australia in local currency. Offer is based on the cover price multiplied by 2 years
worth of issues divided by 2, thereby saving 50% off the shop price. Your subscription will start with the next available issue.
Closing date is 31st May 2016 Code: SPR16AD

D ECO R ATI O N S
77
77
7
77
77
Summer
&D D
H E A V E N
65
HLJ $QQLYHUVDU\D E C O R A T I O N S
1IEHS[S[IVW[IHHMRKGEOI
By Marie McGrath from Maries Bakehouse
(www.mariesbakehouse.co.uk)
FOR THE CAKE
15cm (6in), 20cm (8in) and 25cm
(10in) round cakes
TO DECORATE
Rainbow Dust paste colours in bright
green, holly green, mint green, pink,
orange, purple, sky blue and yellow
clear alcohol
white sugarpaste
buttercream
SPECIAL EQUIPMENT
15cm (6in) and 20cm (8in) round, 1mm
thin cake boards
dowels
30cm (12in) cake drum board
paintbrushes
small blossom plunger cutter
edible glue
Dresden tool
1 Place each cake onto its corresponding

GEOIFSEVH7TPMXERHPP[MXL]SYVJEZSYVMXI
PPMRKEHHMRKEXLMRPE]IVSJFYXXIVGVIEQ
around the sides and tops of each cake.
'SZIVIEGLGEOI[MXL[LMXIWYKEVTEWXIERH
PIEZISZIVRMKLXXSVQ(S[IPERHWXEGO
IEGLGEOIVIEH]XSHIGSVEXIYWMRKEWQEPP
EQSYRXSJWSJXIRIHWYKEVTEWXISZIVIEGL
of the dowels to secure each tier in place.
2 Mix the bright green colour with a few
drops of clear alcohol. Brush strokes of the
colour up from around the bottom of each
tier in a random fashion.
3 Repeat the process with the other two
shades of green.
4 Mix a small amount of sugarpaste with the
TMROTYVTPISVERKIERHWO]FPYI
5 Roll out the sugarpaste and cut lots of
blossoms in each colour using a small
blossom plunger cutter.
6 'SPSYVWSQIWYKEVTEWXI]IPPS[VSPPXMR]
balls of paste and stick them in the middle
of the blossoms using edible glue.
7 Use the edible glue to stick the blossoms
randomly around the painted grass around
the cake.
8 Colour some sugarpaste in bright green.
6SPPEPSRKWEYWEKISJMXKPYIMXEVSYRHXLI
bottom of the top tier. Push it down a bit
[MXL]SYVRKIV9WIXLI(VIWHIRXSSPXS
mark lots of lines up against the side of the
cake and along the top of the tier below to
look like grass. Repeat on the other tiers.
777
77
777
77
777
66
77
77
7
77
77
Summer
&DNH
H E A V E N
67
77
77
77
77
77
68
&DNH
H E A V E N Summer
Peachy keen
&])QMP]0EIP%YQMPPIV
FOR THE CAKES
15cm (6in) and 20cm (8in) cakes, split,
covered in cream fondant and stacked
FOR THE GOLD PATTERNS
vodka
edible gold dust
FOR THE MARZIPAN
440g (1lb) skinned, slivered almonds
large, the largest being the actual size of

a peach. Gently shape them into peaches,
EPPS[MRKRKIVTVMRXWXSWXE]SRXLIWYVJEGI
for a natural texture. Use a skewer to poke
a hole from the top centre and another
JVSQXLIFSXXSQ8LMWKMZIWEREXYVEP
GSRGEZIWLETIEXFSXLIRHWLIPTWHV]MRK
ERHTVSZMHIWETPEGIXSMRWIVXXLIS[IVMRK
branch. Create a crease from the top of the
peach down the centre using a boning tool
SVORMJI3RGIXLITIEGLIWLEZIHVMIHHV]
dust them using a paintbrush and powder
dye in darker hues of orange and coral to
GVIEXIREXYVEPPSSOMRKGSPSYVEXMSR*MRMWL
[MXLEPMKLXHYWXMRKSJGSVRSYV
FOR THE GOLD PATTERNS
1 This cake showcases painted gold details,

sculpted marzipan peaches and sugarpaste
blossoms. I painted the ornate gold patterns
YWMRKEWXIRGMPVWXERHXLIRIQFIPPMWLIH
them freehand you can use any colour
XLEXXW]SYVHIWMKR*SVXLMWXIGLRMUYI-ZI
JSYRHXLEXQM\MRKTS[HIVH]IW[MXLZSHOE
works best, because you can control the
GSRWMWXIRG]SJXLIPMUYMH
2 *SRHERXGEOIWEVIYWYEPP]FIWXJSVTEMRXMRK
If you're working on a royal iced cake, make
QPS^ [EXIV
WYVIXLIREPGSEXMWWQSSXLERHXLIGEOI
is chilled before painting. Commonly, cake
1 tsp vegetable glycerin
stencils come in the width and height of a
XWTSVERKIFPSWWSQ[EXIVVSWI[EXIV
PEVKIGEOIXMIV-KIRIVEPP]XVMQQ]JEZSYVMXI
[SVOWKVIEXXSS
parts of a large stencil to use separately.
210g (8oz) icing sugar, sifted
tsp almond oil or extract

1 tbsp lemon juice
ETMRGLSJRIWIEWEPX
FOR THE PEACHES AND BLOSSOM
orange liquid food colouring
SVERKIGSVEPERHKVIIRTS[HIVH]I
[LMXIWYKEVTEWXI
QM\SJ[EXIVERHGSVRW]VYT
GSVRSYVJSVHYWXMRK
SPECIAL EQUIPMENT
stencils
RIXMTTIHTEMRXFVYWLIW
WOI[IV
boning tool or knife
paintbrush
KVIIR[LMXIERHFVS[RSVEPXETIW
toothpicks
small stamens
[MVI
silicone modelling tool
blossom cutter
ball tool
3 -REWQEPPFS[PWXMVZSHOEMRXSXLIKSPHHYWX
until any lumps dissipate and a paintable
PMUYMHJSVQW%HHQSVIPMUYMHMJ]SYVTEMRX
becomes too thick.
4 Gently hold the stencil against the cake.
With a small brush, outline the shapes in
XLIWXIRGMPQEOMRKWYVIRSXXSQSZIXLI
stencil as you work.
5 %JXIV]SYZITEMRXIHTEXXIVRW[LIVI
]SYHIWMVIYWIERITEMRXFVYWLXSTEMRX
TEXXIVRWERHSVKERMGWLETIWJVIILERHXSPP
the spaces around the stencil patterns.
FOR THE MARZIPAN
1 Use a food processor to pulse the almonds

into a powder.
2 %HHXLIMGMRKWYKEVXSXLIJSSHTVSGIWWSV
ERHTYPWIJSVEFSYXQMRYXIYRXMPERI
SYVJSVQWFYXHSIWRSXGPYQT
3 Transfer the almond mixture to a bowl and
create a well in the centre. Set aside.
4 In a separate bowl, combine the water,
glycerin, orange blossom water, almond oil,
lemon juice and salt.
5 Pour the wet mixture into the almond-icing
sugar well, and stir with a rubber spatula
until a paste forms.
6 Place the wet paste on a surface dusted
with a generous amount of icing sugar and
knead until a dough forms. If the dough
appears sticky, add more icing sugar while
you are kneading.
The projects on pages

68-70 are taken from
Pure Artistry The Art
Of Vegan & Gluten-Free
Cakes by Emily Lael
Aumiller, photography by
Lauren Volo, published
F],SYKLXSR1MJMR
Harcourt, RRP 30.
7 ;VETXMKLXP]MRGPMRKPQ6IJVMKIVEXIJSV
EFSYXLSYVWFIJSVIYWMRK*SVPSRKIV
WXSVEKI[VETXMKLXP]MRGPMRKPQERH
refrigerate for 3-6 months.
FOR THE PEACHES
8 8SQEOITIEGLIWORIEHSVERKIPMUYMHH]I
into pre-prepared marzipan to produce a
WYFXPISVERKIGSPSYV6SPPXLIQEV^MTERMRXS
YRMJSVQFEPPWMRZEVMSYWWMÎWJVSQWQEPPXS
FOR THE PEACH BLOSSOMS
9 *SVIEGLFPSWWSQXMKLXP]WIGYVIZIWQEPP
stamens to the top of a wire with white
SVEPXETI
10 Create a rounded cone shape from a small
TMIGISJWYKEVTEWXI*PEXXIRXLIIHKIWXS
resemble a hat.
11 (YWXERSRWXMGOWYVJEGI[MXLGSVRSYV9WI
a small silicone shaping tool to thin out the
IHKIWSJXLIGSRIVSXEXMRKXLIGSRIIZIRP]
as you work.
12 Use a blossom cutter to cut the edges of
XLIGSRIMRXSES[IVWLETIOIITMRKXLI
tapered cone in the centre of the cutter.
6IQSZIXLII\GIWWWYKEVTEWXI[MXL]SYV
RKIVW+YMHIXLIFPSWWSQSYXSJXLIGYXXIV
by pushing gently with the shaping tool.
13 (YWX]SYVLERHW[MXLGSVRSYVERHLSPHMRK
the blossom in your palm, shape the petals
using a small ball tool, so they are rounded
and thin.
14 Insert the stamen wire into the water-corn
syrup mixture and insert the wire through
the centre of the blossom, guiding the
S[IVXSXLIWXEQIRIRH[LIVIXLISVEP
tape begins.
15 Taper the bottom of the blossom, taking off
any excess sugarpaste. Insert the wire into a
GEOIHYQQ]SVTMIGISJJSEQERHPIEZIXS
dry for at least 48 hours.
16 Once the blossoms are dry, wrap green
SVEPXETIEVSYRHXLIXETIVIHFPSWWSQ
ends. To assemble multiple blossoms, stagger
XLIQMRFYRGLIWERH[VET[MXLKVIIRSVEP
tape. Use a paintbrush and green powder
dye to dry-dust the blossom undersides.
17 +VSYTWTVMKWSJFPSWWSQWERHPIEZIWERH
[VETXLIQ[MXLFVS[RSVEPXETIXS
create stems for the peaches. Insert the
end of the arrangement into the top hole
of a marzipan peach until secure. Insert
toothpicks into the bottom of the peaches
to secure them on the cake.
Summer
&DNH
H E A V E N
69
7
77
77
77
7
Shedding lace
By Emily Lael Aumiller
777
77
777
77
777
FOR THE CAKES

two round cakes, split, covered in
cream fondant and stacked
FOR THE FONDANT
1 For the fondant, in a heatproof glass

container, soften the agar agar in the hot
water. Let stand for 5-10 minutes.
2 In a large bowl, whisk together the icing
sugar and xanthan gum, create a well in the
centre and set aside.
1 tbsp agar agar powder
3 Place the glass container with the agar agar

mixture over a saucepan of hot water. Stir
slightly until it is completely dissolved, about
KPFS^ MGMRKWYKEVWMJXIH
2-3 minutes. Remove from the heat and
XWT\ERXLERKYQ
add the syrup and glycerin. Pour the wet
QPS^ PMKLXGSVRW]VYT
mixture into the icing sugar well.
QPS^ LSX[EXIV
XFWTZIKIXEFPIKP]GIVMR
natural green food colouring
TO DECORATE
vodka
edible gold dust
SPECIAL EQUIPMENT
icing sugar in a muslin bag, for dusting
silicone rolling pin
HEQTXIEXS[IP[VETTIHMRGPMRKPQ
TEMRXFVYWLIW
QM\XYVISJ[EXIVERHGSVRW]VYT
lace mould
70
4 Using a rubber spatula, slowly incorporate

the icing sugar mixture into the wet
ingredients until a wet dough forms.
5 Wearing oiled gloves and working quickly,
knead the dough on an icing sugar-dusted
surface until smooth. If the dough becomes
too sticky, add more icing sugar. Grease the
dough with vegetable shortening before
[VETTMRKXMKLXP]MRGPMRKPQ
6 Refrigerate for 1-2 hours before using,
XSEPPS[XLIJSRHERXXSVQYT8SWXSVI
PSRKIVOIITMX[VETTIHXMKLXP]MRGPMRKPQMR
an airtight container in the fridge or a cool,
dry environment for 3-6 months.
7 Knead on a surface that has been dusted

with icing sugar before using. At the same
time, add the green food colouring and
knead until it the fondant is a uniform green
colour throughout.
8 8SQEOIXLIJSRHERXTMIGIWGYXSYX
medium to large circles from thinly rolled
fondant, then cut them in half with a knife
to create semicircles. Cover the semicircles
[MXLEHEQTXIEXS[IP[VETTIHMRGPMRKPQ
to prevent them from drying out. Working
with one at a time, press the fondant onto a
PEGIQSYPHHYWXIH[MXLGSVRSYV%TTP]XLI
pieces directly to the fondant-covered cake,
using a mixture of corn syrup and water to
secure them. Overlap the fondant pieces to
achieve a layered, textured look.
9 For special occasions, before you add the
lace decorations, mix edible gold dust with
vodka to form a paintable liquid, then brush
it directly onto the chilled iced or fondantcovered cake tiers with an oversized brush.
Paint the top layers of the lace decoration
with this gold mixture as well.
Wedding dress cookies

By Robyn King
FOR THE COOKIES
cookie dough of your choice cut into
wedding dress shapes
TO DECORATE
royal icing
light blue, yellow, pink and green food
colouring or colours of your choice
XMR]S[IVWSVFS[W
sanding sugar
edible glitter
SPECIAL EQUIPMENT
piping bag with no.2 tip and rose petal
no.59 tip
small paintbrush
liner brush

from Embellished
Cookies by Robyn King,
published by New
Holland Publishers,
RRP 14.99.
1 Using the desired cookie recipe, make

dough and cut out dress shapes suitable for
the occasion. Bake and leave to cool.
2 Pipe a white royal icing border around the
edge of the cookies using a number 2 tip.
3 8SQEOIXLIVS]EPMGMRKVYRR]JSVSSHMRK
inside the border, place some into a small
bowl and mix with water, adding just a few
drops at a time. Continue until the icing is
XLMGOIRSYKLXSSSHXLIGSSOMIW[MXLSYX
being too thin.
4 For the dresses, add the food colouring of
your choice to small batches of the runnier
royal icing.
Pipe lines down the dress, or on the angle

XSVIWIQFPIXLIS[SJVIEPHVIWWQEXIVMEP
8 8LIVYJIWLEZIFIIRTMTIHYWMRKEWQEPP
rose petal tip no.59. Place the thicker side
of the tube against the dress and wriggle
the tip down the dress to make wavy lines.
9 6YJIWGEREPWSFITMTIHEGVSWWXLIHVIWW
to create a tiered effect.
10 Small embellishments can be stuck on with
VS]EPMGMRKMRXLIJSVQSJXMR]S[IVWSV
bows. Sanding sugar or edible glitter can
also be sprinkled on the bodice to give a bit
of sparkle.
5 9WMRKXLISSH[SVOXIGLRMUYIPPMRWMHI
the outline with the runny icing.
6 Once the base colour has been piped
and set (drying time will take a few hours
depending on weather conditions), the
embellishments can be added.
7 The dresses can be embellished in many
different ways. I decided to add various
textures to the dress cookies. Fill a piping
bag with some royal icing using a no.2 tip.
Summer
&DNH
H E A V E N
71
7
77
77
77
7

from Airbrushing On
Cakes by Cassie Brown,
published by Search
Press, RRP 10.99.
www.searchpress.com
Sunset silhouette cake

By Cassie Brown
77
77
777
77
77
FOR THE CAKE

two 18cm (7in) round fruit cakes
TO DECORATE
2kg (4lb) marzipan
2kg (4lb) white sugarpaste
liquid food colour yellow, red and black
250g (lb) modelling paste
small amount of royal icing in piping bag
SPECIAL EQUIPMENT
23cm (9in) round drum board
turntable
airbrush and cleaning jar
waterbrush
craft knife and cutting mat
cutting board
RIWMÎ TEMRXFVYWL
sharp kitchen knife
1m (39in) of 15mm (in) cream ribbon
double-sided sticky tape
piece of foam
kissing couple stencil
72
1 Set one fruit cake on top of the other, with

marzipan in between to stabilise them, then
cover with sugarpaste. Cover the drum
board with sugarpaste and place the cake
on top. Put the board and cake on top of
your turntable, then run a small amount
of sugarpaste around the gap and use the
smoother to hide the seam.
2 Knead a thumb-sized piece of modelling
paste into a circle. Wet the back of it lightly
with a waterbrush, then place it on the side
of the cake where you wish the sun to sit.
3 Set up the airbrush and add six drops of
yellow to the colour well. Test the colour
SRETMIGISJWGVETTETIVVWXXLIRGSPSYV
over the sun in a rough semi-circle, holding
the airbrush about 5cm (2in) or so away
from the cake.
4 Work around the sides of the cake in the
same way, aiming for even coverage. Move
the airbrush slowly from side to side, and
turn the turntable rather than moving your
arm to cover the sides.
5 Without cleaning the airbrush, add two
drops of red to the colour well and spray
the top of the cake. Hold the airbrush the
same 5cm (2in) away from the cake, and

leave a white gap between the yellow area
and the new area. Move the airbrush to
work round the sides of the cake.
6 Add eight drops of yellow and one red to
make a burnt orange. Check the colour on
a spare piece of paper. Fill the white gap
with the orange mix, working slightly over
the other areas to create a smooth blend.
7 Turn the turntable to continue covering the
sides in the same way. Top up the colour
well with the same mix of eight drops of
yellow and one red if you start to run low.
8 Use the same mix and method to cover
the back and the top of the cake. When
spraying the top, hold the brush a bit
further back roughly 15cm (6in) to
avoid any inadvertent lines.
9 Carefully remove the modelling paste to
reveal the sun, then spray over the area
using one or two drops of yellow.
10 Add eight drops of yellow and one of red
and, holding the brush close to the cake,
draw some subtle horizontal lines to add
some interest to the sky.
11
12
13
14
15
7
77
77
77
7
11 Referring to page 113 for the template,

create paper masks by using a craft knife to
GYXSYXXLIWLETIWSJXLIKYVIWXLIPEQT
post and the tree from scrap paper. Keep
XLIGYXSYXWEXXLIFSXXSQSJXLITETIVEW
shown above.
12 Empty the airbrush in the cleaning jar, then
add three drops of black to the colour
well. Hold the mask against the cake, with
XLIKYVIWWMPLSYIXXIHMRJVSRXSJXLIWYR
Working one shape at a time, spray the
shapes with the black colour, while gently
holding the mask in place. Masks work just
like stencils.
13 (MTERITEMRXFVYWLMRXLIFPEGOGSPSYV
remaining in the well, and use it to add the
RIVHIXEMPWPMOIXLIFVERGLIWERHXLIPIEZIW
on the tree.
14 Roll out some modelling paste to 3mm
thick and use a sharp knife to cut out a
heart shape roughly 9cm (3in) across.
Place the heart shape on a piece of foam to
dry overnight.
16 Place the modelling paste on top of the

GEOI[MXLXLIEXXIRIHTEVXWPSTMRK
towards the sun. Place the heart plaque on
XSTXLIRYWIHSYFPIWMHIHWXMGO]XETIXS
secure ribbon round the edge of the board
XSRMWL
15 Lay the kissing couple stencil over the top

and use the airbrush to spray black over the
top. Remove the stencil, then make a ball
from a piece of modelling paste. Flatten one
side of the ball slightly.
Summer
&DNH
H E A V E N
73
77
77
77
77
77
7YQQIV S[IVW GEOI
&]7ERHVE1SRKIVJVSQ7ERHVE1SRKIV'EOIW
([[[WERHVEQSRKIVGEOIWGSYO)
FOR THE CAKE
23cm (9in), 18cm (7in) and 13cm (5in)
round cakes, 10cm (4in) deep and crumb
coated on same size hardboards
TO DECORATE
2kg (4lb 6oz) white sugarpaste
strengthened with CMC powder
white, light blue, light green, medium
KVIIRERH]IPPS[S[IVTEWXIW
cous cous
sugar glue
white royal icing
SPECIAL EQUIPMENT
28cm (11in) round drum board
cake dowels
5 long lollipop sticks
small sharp knife
MR WUYEVIEVIESJ[SVOWYVJEGI[MXL
GSVRSYV0MKLXP]GSEXZIPSRKPSPPMTST
WXMGOW[MXLZIKIXEFPIWLSVXIRMRKERH
EVVERKIXLIQMRTEVEPPIPEFSYXGQMR
ETEVXSRXLIHYWXIHEVIE
sealable plastic sandwich bag

icing smoother
foam pad
non-stick rolling board and pin
cutters wheel, 35mm daisy, small daisy
leaf, circles, small calyx
cocktail sticks
rubber band
artist's paintbrush
GSVRSYVHYWXMRKFEK
KVIIRSVMWX[MVIWKEYKIGYXMRXSZI
equal lengths and 24 and 20 gauge cut
into three equal lengths
rolling spacers or ring guides
dimpled drying foam
RIVSYRHRSWIHTPMIVW
foliage green, spring green, yellow, pink
and blue colour dust
half-width pale green and medium green
SVMWXXETI
S[IVTMGOW
1 7IZIVEPHE]WELIEHGSZIVXLIGEOIHVYQ
[MXL[LMXIWYKEVTEWXIERHXVMQXLIIHKIW
[MXLQQ[LMXIVMFFSR\IH[MXLRSR
XS\MGKPYIWXMGOWIXEWMHIXSHV]LEVH
2 4PEGIXLIGQMR XMIVSRERYTXYVRIH
GQMR GEOIXMR0MKLXP]HYWXERGQ
74
3 6SPPSYXERHXVMQETMIGISJWXVIRKXLIRIH
WYKEVTEWXIEFSYXGQMR XSERIZIR
XLMGORIWWSJQQYWMRKWTEGIVWSVVMRK
KYMHIWERHE[LIIPGYXXIV
4 4PEGIXLIWXVIRKXLIRIHWYKEVTEWXIVIGXERKPI
SZIVXLIEVVERKIHPSPPMTSTWXMGOW9WIEHV]
EVXMWXWTEMRXFVYWLXSWQSSXLMXEXIEGL
WMHISJIEGLWXMGOXSJSVQPMKLXVMHKIW
5 +IRXP]QSZIXLIPSPPMTSTWXMGOWXSKIXLIV
XSVIHYGIXLIWTEGIFIX[IIRXLIQF]
EFSYXLEPJXSVEMWIXLIVMHKIWEPMXXPI8LMW
HSIWRSXLEZIXSFIHSRIXSSEGGYVEXIP]
EWZEVMEXMSRWMRWTEGI[MPPGVIEXIHMJJIVIRX
LIMKLXVMHKIWERHEQSVIREXYVEPPSSO
6 +IRXP][MXLHVE[IEGLSJXLIPSPPMTSTWXMGOW
'EVIJYPP]WQSSXLXLIWMHIWSJIEGLVMHKI
XSKIXLIVXSJSVQETPIEXIHTERIP+IRXP]
JSPHXLITEWXISZIVEXFSXLIRHWXSJSVQ
EHHMXMSREPTPIEXWEXXLIWMHISJIEGLTERIP
7 1SMWXIREREVIESRXLIGEOIWMHIEPMXXPI
PEVKIVXLERXLITPIEXIHTERIP[MXLGSSPIH
FSMPIH[EXIV'EVIJYPP]PMJXXLITPIEXIHTEWXI
ERHTPEGIMXSRXSXLIWMHISJXLIGEOI[MXL
GQMR EXXLIXSTERHFSXXSQXSXVMQ
8 7QSSXLXLIEXEVIEWSJXLITEWXISRXS
XLIGEOIWMHIERHSZIVXLIXSTERHFSXXSQ
IHKI[MXLEREVXMWXWTEMRXFVYWLXS\
&DNH
H E A V E N Summer
9 Trim the excess paste level with the top

and bottom cake surfaces. Close any gaps
in the top of the pleats by brushing a little
cooled water into the space and smoothing
together with a dry artists paintbrush.
petals can be separated with small pieces of

tissue to create a fuller bloom. Repeat until
you have about 15 daisies.
8 Gather up about 30 cocktail sticks. Hold

XLIQZIVXMGEPP]SREEXWYVJEGIWSXLI
10 6ITIEXXLIWIWXITWFYXXMRKIEGLWYFWIUYIRX
TSMRXWEVIPIZIP&YRHPIXSKIXLIVVQP][MXL
TPIEXIHTERIPXSXLITVIZMSYWP]\IHSRI
a rubber band to make a texturing tool.
until the cake sides are covered. Soften and
9 6SPPSYXWSQI]IPPS[S[IVTEWXIERH
smooth the cut edge at the top and bottom
texture it by tapping it all over with the
of the pleats to form a gentle curve.
bundled cocktail sticks. Cut 15mm circles
11 Roll out some white sugarpaste and cut a
23cm (9in) circle by cutting around the tin
that was used to bake the cake. Carefully
TPEGISRXSTSJXLIGQMR GEOI\MRK
it with cooled boiled water.
12 Smooth the cake top surface and edge and
buff with a walnut-sized ball of sugarpaste.
13 Roll or use an extruder to form a string
SJWXVIRKXLIRIHWYKEVTEWXIEFSYXQQ
(in) in diameter and long enough to reach
around the top edge of the cake. Lightly
QSMWXIRXLINSMRFIX[IIRXLIXSTWYVJEGI
and pleated sides with cooled boiled water
ERH\XLIWXVMRKMRTPEGI4PEGIXLIXMIV
on a larger sized cake board dusted with
GSVRSYVYRXMPXLIGEOIMWWXEGOIH
14 Repeat these steps on the two smaller
cakes. Dowel and stack the cake onto the
TVIMGIHGEOIHVYQ\MRKXLIXMIVW[MXLE
PMXXPIVS]EPMGMRK*MPPER]KETWMRXLIXMIVNSMRW
F]GEVIJYPP]PPMRK[MXL[LMXIVS]EPMGMRK
smoothing it with a moist artist's paintbrush
so it follows the line of pleating above.
TO MAKE THE DAISIES
1 7IZIVEPHE]WELIEHXEOIEPIRKXLSJ
gauge green wire and bend a tiny hook in
the end using the round nose pliers.
Sandra Monger Cake Design 2016. Photograph by Robin Pakes
2 Make calyx by forming a pea-sized amount

SJTEPIKVIIRS[IVTEWXIMRXSE1I\MGER
hat shape. Place a small calyx cutter over
the hat and cut out the calyx shape. Soften
the petals with the ball tool and foam pad.
3 Moisten the hooked end of the wire and
MRWIVXXLI[MVIWXVEMKLXIRHVWXXLVSYKL
the centre of the upturned calyx until the
LSSOMWNYWXIQFIHHIH
4 Mould the base of the calyx around the
wire and lightly cup the middle of the calyx
with the ball tool. Allow to dry hard.
5 6SPPSYXWSQI[LMXIS[IVTEWXIXSNYWX
over 2mm in thickness and cut three daisy
WLETIWJSVIEGLS[IV*PEXXIRERHWSJXIR
with the ball tool and foam pad.
6 Fix the daisy shapes together with a little
WYKEVKPYIMRXLVIIPE]IVWIEGL[MXLXLI
petals offset to that below.
7 &VYWLWYKEVKPYIMRXSXLIGEP]\ERH\HEMW]
petals in place. Place the daisy upside down
onto a raised area on the dimpled foam to
create a gentle curve and allow to dry. The
ERH\IEGLXSXLIGIRXVISJIEGLHEMW]
10 Thicken the daisy stems by twisting thin
WXVMTWSJGPMRKPQEVSYRHXLI[MVIXLIR
GSZIV[MXLTEPIKVIIRLEPJ[MHXLSVMWXXETI
Dust the petal edges with pink dust and the
centres with yellow. Dust the calyxes with
spring green. Steam to set the colour.
11 Make daisy leaves by rolling medium green
S[IVTEWXIXSQQXLMGOERHGYXSYX
the leaf with a daisy leaf cutter. Thread a
moistened 28 gauge wire into the leaf base
until the wire is half way into the leaf.
12 7SJXIRXLIPIEJIHKIWSRXLIJSEQTEHXLIR
press in the daisy leaf veiner.
13 Place the leaf to dry hard on dimpled foam
to form a natural looking curve. You will
need about 30 to 35 leaves.
14 3RGIXLIPIEZIWEVIHV]HYWX[MXLJSPMEKI
green dust and catch the edges with pink
GSPSYVHYWX7XIEQXSWIXXLIGSPSYVEPPS[
to dry and paint with confectionery glaze.
15 8ETIXLIWXIQW[MXLLEPJ[MHXLKVIIRSVMWX
tape and tape two or three leaves to each
at staggered intervals.
TO MAKE THE CRASPEDIA
1 Form 16 cherry-sized balls from yellow

S[IVTEWXIERHMRWIVXEQSMWXIRIH
KEYKIKVIIRSVMWX[MVIXLVIIUYEVXIVWSJ
the way into the ball. Allow to dry hard.
2 Place 5-6 tbsp of dry cous cous with 1-2
tsp of yellow powder dust in a sealable
sandwich bag and mix them together. Close
the bag and gently rub the powder into the
cous cous to achieve an even colour.
3 4EMRXXLI]IPPS[WYKEVFEPPW[MXLWYKEVKPYI
then dip them into the yellow cous cous
and allow to dry. Thicken the stems with
XLMRWXVMTWSJGPMRKPQXLIRGSZIV[MXLLEPJ
[MHXLTEPIKVIIRSVMWXXETI
TO MAKE THE SWEET PEAS
4 6SPPSYXPMKLXFPYIS[IVTEWXIXSQQ
thick and cut circles using the 29mm circle
cutter. Make a straight cut into the circle
from the radius to the centre. Soften and
frill the radius and cut so it separates slightly.
5 Moisten the folded edge of a wired
WIQMGMVGPIERH\GIRXVIPMRISJXLIJVMPPIH
GMVGPIWSXLIGYXIRHMWEXXLIXSTKMZMRK
what looks like two petals either side of
XLIGIRXVI%XXLMWWXEKIXLIS[IVWGERFI
used as buds and set aside. Make 5-6 buds.
6 8SRMWLXLIS[IVGYXEQQGMVGPI
and cut out a thin segment from the edge.
Soften and frill the circle and segment
IHKIW1SMWXIREPMRISRXLIS[IVFEGO
ERH\XLIGMVGPIMRTPEGI[MXLXLIWIKQIRX
at the top. Allow to dry hard on dimpled
JSEQPIXXMRKXLITIXEPWGYVPERHJEPPREXYVEPP]
7 6SPPSYXTEPIKVIIRS[IVTEWXIXSQQ
thick and cut out small calyx shapes. Soften
XLIIHKIWQSMWXIRXLIGEP]\ERHMRWIVXXLI
end of the sweet pea wire into the middle
of the calyx. Fix the calyx to the base of the
S[IV6ITIEXSREPPXLIS[IVWERHFYHW
8 'SZIVXLI[MVIWSJIEGLS[IVERHFYH
[MXLLEPJ[MHXLQIHMYQKVIIRSVMWXXETI
9 (YWXXLIS[IVIHKIW[MXLFPYIGSPSYV
dust and the calyx with spring green colour
dust. Steam to set the colour.
10 Make curled tendrils by covering lengths of
KEYKI[MVI[MXLQIHMYQKVIIRSVMWX
tape and winding them around the end of
an artist's paintbrush to form a spiral.
11 %WWIQFPIXLIS[IVWMRXSWTVMKWF]XETMRK
X[SSVXLVIIS[IVWSVFYHW[MXLXIRHVMPW
in a staggered formation onto a 20 gauge
[MVI3RGIXETIHXSKIXLIVX[MWXERHGYVZI
the stems to give a natural appearance.
ASSEMBLE FLOWERS ON THE CAKE
1 *MPPXLIS[IVTMGOW[MXLEPMXXPIS[IVTEWXI
to prevent the sprigs from moving once
placed in the picks. Cut the sprigs to the
HIWMVIHPIRKXLWERHMRWIVXMRXSXLITMGOW
YWMRKEQM\XYVISJEPPXLIS[IVX]TIW
2 4YWLXLIVWXX[STMGOW[MXLXLIMVEVVERKIH
S[IVWZIVXMGEPP]MRXSXLIYTTIVWYVJEGIERH
ledges of the middle and bottom tiers.
3 Make 90 degree bends in the other sprigs
at the point where they enter the picks.
1 7IZIVEPHE]WELIEHXEOIEPIRKXLSJ
gauge green wire and bend a tiny hook in
the end using the pliers.
2 6SPPSYXPMKLXFPYIS[IVTEWXIQQXLMGO
and cut out small circles using the 23mm
circle cutter to form the sweet pea centre.
3 Soften the circle edges on the foam pad
with the ball tool. Moisten the circle and
fold in half around the hooked end of
XLI[MVIXSJSVQEWIQMGMVGPIXLIRPMKLXP]
WUYIIÎXLIIHKIWXSKIXLIV%PPS[XSHV]
hard. You will need 26 sweet pea centres.
4 Insert one of the picks horizontally at the

FEWISJXLIFSXXSQXMIVWSXLIS[IVWEVI
ZIVXMGEP-RWIVXXLIREPTMGOZIVXMGEPP]GPSWI
XSXLIIHKISJXLIXSTXMIVWSXLEXXLI
S[IVWVIWXLSVM^SRXEPP]
5 *MREPP]EHNYWXXLIS[IVTSWMXMSRWXS
enhance a natural appearance.
Summer
&DNH
H E A V E N
75
7
77
77
77
7
Delicate doily art cake
10cm (4in), 15cm (6in), 20cm (8in), and
25cm (10in) round cakes, each about
10-11.5cm (4-4in) deep, iced in white
sugarpaste, ideally 24 hours in advance
28cm (11in) round cake drum, iced in white
sugarpaste at least 24 hours in advance
A4 wafer (rice) paper 3 sheets of white,
2 sheets of green (3 sheets of simple satin
ribbon or coloured paper optional)
FOR THE TWO-TIER CAKE
13cm (5in) round, 10cm (4in) deep and
18cm (7in) round, 13cm (5in) deep cakes,
both iced in white sugarpaste, ideally 24
hours in advance
23cm (9in) cake drum iced in white
sugarpaste at least 24 hours in advance
A4 wafer (rice) paper 4 sheets of white, 3
of sheets of blue (3 sheets of simple satin
ribbon or coloured paper optional)
77
77
777
77
77
FOR BOTH CAKES

airbrush paint colours sky blue, sage
green (Dinky Doodle) or edible sprays
KS^ [LMXIS[IVTEWXI
QPS^ VS]EPMGMRK
SPECIAL EQUIPMENT
eyelet doily circle edge punch starter
kit and doily lace trim deep edge punch
(Martha Stewart Crafts)
paper (ideally A3 size)
scissors or scalpel
cutting board or surface to cut on
pins
airbrush
12 dowels cut to size of each tier
petal template (download at
ideas.stitchcraftcreate.co.uk/patterns)
1.5cm (58in) circle cutter
1.8m (2yd) length of 1.5cm (58in) blue
satin ribbon
FOR THE FOUR-TIER CAKE
1 Cut out the paper doilies using the circle

edge punch, following the manufacturers
instructions.You need two doilies of each
size: 15cm (6in), 20cm (8in), 25cm (10in)
and 30cm (12in).
2 Use a ruler to mark a line slightly off-centre
across each doily. Cut along the line using
scissors or a scalpel on a cutting board to
give you segments of varying sizes. Carefully
attach the segments around each tier with
pins.The 30cm (12in) doilies are to be
positioned on the bottom 25cm (10in)
tier; the 25cm (10in) doilies on the second
20cm (8in) tier and so on, so you achieve a
gradient in size as you go up the cake.You
[MPP SRP] X X[S TMIGIW SJ HSMP] SR XLI XST
tier if you want them to come fairly high up
the sides of the cake, otherwise cut them
WLSVXIV MR SVHIV XS X XLVII TMIGIW SR
3 Fill your airbrush with blue paint, hold
it about 20cm (8in) from the cake and
carefully spray lightly around the edges and
hole details of each doily. Parts of the design
can be stronger in colour, however you
will need the changes to look subtle. Spray
each tier and then spray around the outer
edge of the cake drum. If you dont have an
airbrush, use edible sprays instead.
4 'PIER SYX ]SYV EMVFVYWL ERH PP MX [MXL
green paint. Go over parts of each tier using
this colour, ensuring the blue background
shows through. Repeat for the base board.
5 Remove all the pins and paper doilies.
Dowel and assemble the cake tiers onto
the base board.
6 For the trim around each tier base, use the
lace trim punch to cut strips from green
wafer paper. Cut each strip in half down the
centre with a ruler and scalpel or scissors.
7 Attach the wafer paper trim to the cake
using a minimal amount of edible glue, so
the paper doesnt dissolve. Join the pieces
as neatly and invisibly as possible. If you
dont have wafer paper, you can substitute
simple satin ribbon or coloured paper.
8 *SV XLI S[IV HIGSVEXMSRW WXEVX F] GYXXMRK
out two 15cm (6in) and two 20cm (8in)
doilies from white wafer paper using the
circle edge punch. Make use of all the paper
you can cut out half doilies from off-cuts.
9 Use the petal template to cut out the petal
WLETIW JVSQ XLI HSMPMIW=SY RIIH ZI TIXEPW
JSV IEGL S[IV 'YX E WPMX E XLMVH SJ XLI [E]
up the base of each petal. Brush a small
amount of edible glue on one side of the
76
slit and overlap the end of the petal. Repeat

[MXL EPP ZI TIXEPW
10 8LMRP] VSPP SYX XLI [LMXI S[IV TEWXI ERH
cut out 10 circles with the circle cutter. One
EX E XMQI EXXEGL ZI TIXEPW SRXS ZI SJ XLI
S[IV TEWXI HMWGW 7TEGI XLI TIXEPW IZIRP]
overlapping them as you go.You can try
XYGOMRK XLI PEWX TIXEP YRHIV XLI VWX FYX MJ MX
is too stuck down, simply sit it over the top.
FOR THE TWO-TIER CAKE
1 Start by cutting out paper strips with the

lace trim punch to use as stencils around
the 13cm (5in) and 18cm (7in) tiers.The
strips must be long enough to wrap once
around the top tier and twice around the
bottom tier about 165cm (65in) in total.
Carefully pin the strips to the cakes, making
sure they are all horizontal and parallel to
the top and bottom of the cake.
2 %MVFVYWL XLI GEOIW VWX [MXL XLI KVIIR
paint, then add accents with the blue (see
step 4, for the four-tier cake). Concentrate
the paint mainly around the strips, making
sure the spray tapers off evenly. Spray
around the edge of the base board, then
assemble the tiers onto it.
3 To make the doily ball topper, cut out 10
doilies sized 15cm (6in) from wafer paper
using the circle edge punch. Make use of
the entire A4 wafer paper sheet you get
one full and one half doily from each one.
Cut each doily in half exactly and form
them into a cone, overlapping the two end
scallops so they line up and carefully sticking
them together with a minimal amount of
edible glue.
4 Roughly cut out two circles from the
wafer paper off-cuts, about 4cm (1in)
in diameter. Assemble 10 cones onto one
circle (using seven cones for the initial base
ERH PPMRK MR [MXL XLVII SR XST XLIR WXMGO
the other 10 cones onto the other circle
in the same way. Allow both pieces to dry
FVMI] FIJSVI KPYIMRK XLIQ XSKIXLIV XS
form a ball. Set aside to dry completely.
5 To make the scallop border for the base of
the tiers, cut the outer sections from wafer
paper of any size using the circle edge.Trim
the pieces across each scallop so they are
MHIRXMGEP [MXL E EX IHKI ERH WXMGO XLIQ
around the cake with a small amount of
edible glue. Finish by securing satin ribbon
around the base board.
Project and photography taken from Elegant Lace Cakes by Zoe Clark, published by David & Charles, 15.99
By Zoe Clark
FOR THE FOUR-TIER CAKE
77
77
7
77
77
Summer
&DNH
H E A V E N
77
*ERG] SVEP IQFVSMHIV]GEOI
777
77
777
77
777
By Zoe Clark
SPECIAL EQUIPMENT
FOR THE CAKE
lace templates (download at ideas.

stitchcraftcreate.co.uk/patterns)
10cm (4in) square, 10cm (4in) deep;

15cm (6in) square, 13cm (5in) deep;
and 20cm (8in) square, 11.5cm (4in)
deep cakes, iced in white sugarpaste
at least 24 hours in advance
baking parchment
paper and pencil
pins
25cm (10in) square cake drum, iced in

white sugarpaste at least 24 hours
in advance
8 hollow dowels, cut to tier size
TO DECORATE
RITEMRXFVYWL
airbrush paint colours silver or black

mixed with white matt and pearl (or
edible silver spray)
airbrush (optional)
royal icing
black paste food colouring or gel
silver lustre dust
clear alcohol or lemon extract
78
greaseproof paper
cake scriber (optional)
small piping bags

no.0 piping tip
1m (40in) length of 1.5cm (58in) white
satin ribbon
1 Start by tracing your lace design onto the

baking parchment. The templates provided
(download from ideas.stitchcraftcreate.
co.uk/patterns) have already been reversed
for you if you are using your own design,
GSRWMHIVVIZIVWMRKMXVWX8LIVIEVIX[S
designs per tier; one for the front and back
and one for the two opposite sides.
2 Pin your patterns onto each side of all
three tiers and transfer the markings
onto the icing using a pencil. You do not
need to press very hard or follow the line
continuously I like to make little dashes.
3RGI]SYLEZIRMWLIHGEVIJYPP]VIQSZI
the pins and put them away. You should
now be able to see the faint markings.
3 Place all three tiers onto greaseproof paper.
Cut a strip or join two or three strips of
KVIEWITVSSJTETIVXSXEVSYRHXLIFEWI
of the bottom tier. The strips should be
3.25cm (1in) wide. Pin them to the cake,
making sure they sit tightly up against the
icing. Fill your airbrush with paint and lightly
spray the bottom to give it a light silver tint.
If you dont have an airbrush, you can use
silver edible spray.
4 Lightly spray the entire middle tier, aiming

to achieve the same effect as the bottom
tier. For the top tier, you will need to wrap
3.25cm (1in) wide strips of greaseproof
paper around the top of the cake and
secure them in place with pins. Cover the
top with a piece of kitchen paper (paper
towel) or paper and pin in place, then
airbrush around the bottom of the cake.
5 Colour the royal icing grey using black paste
food colouring or gel to achieve a stiff,
WSJXTIEO GSRWMWXIRG] *MPP E TMTMRK FEK XXIH
with a no.0 piping tube with the coloured
icing. Carefully and closely pipe on top of
the lace design, making sure you are in a
comfortable position and using your work
surface to steady your hand. Dont worry
about starting and stopping or if the line is
a little rough and bumpy you are aiming
for a stitched effect. Once you have gone all
the way around the tier, add in double lines
here and there this will add extra detail,
replicating the stitching in the original piece
of lace.
6 ;LIR ]SY LEZI RMWLIH SYXPMRMRK PP MR XLI
S[IVW PIEZIW ERH ZMRIW F] ^MKÊKKMRK FEGO
and forth between the piped lines.Work

as quickly as you like, but remember that
MX HSIWRX RIIH XS FI TIVJIGX8V] XS ^MKÊK
across the width of each petal and leaf,
rather than vertically, as this will change the
angles of your stitching as you work around
IEGL TMIGI /IIT KSMRK YRXMP ]SY LEZI PPIH
in the lace on all sides of each tier.
7 Next pipe the scallop border around the
bottom tier. Mark indentations about 2cm
(in) apart using a cake scriber or pin. Pipe
a drop line scallop between each mark,
working all the way around the cake. Next
pipe a second line about 3-4mm (18in)
YRHIVRIEXL;LIR ]SY LEZI RMWLIH PP
between the two lines with a small running
^MKÊK WXMXGL 'LERKI ]SYV TMTMRK FEK MJ
necessary and pipe the border in the same
way on the top tier, this time with the
scallops facing upwards.You will need to
work closely to the cake, as you are going
against gravity and dont want the lines to
drop down.
MGMRK ERH GEVIJYPP] PP MR XLI KET FIX[IIR

XLI XMIVW SV TMTI E WREMP XVEMP FSVHIV
9 Mix some silver lustre dust with clear
alcohol, or lemon extract, to a painting
consistency and lightly brush over the
piping. Secure satin ribbon around the base
FSEVH XS RMWL
TIPTo avoid any confusion, make a template
for each side so you only have to draw over
the pencil lines once.
8 Dowel the bottom and middle tiers and

assemble the cake on the base board. Fill a
piping bag with softened sugarpaste or royal
Summer
&DNH
H E A V E N
79
7
77
77
77
7
77
77
77
77
77
80
Beautiful broderie anglaise cake

By Zoe Clark
FOR THE CAKE
10cm (4in) round, 11.5cm (4in) deep;
18cm (7in) round, 12cm (4in) deep;
and 25cm (10in) round, 13cm (5in)
deep cakes, each iced in a thin layer
of pale yellow sugarpaste (leaving a
fairly sharp edge), at least 24 hours
in advance
one 33cm (13in) round cake drum,
iced in white sugarpaste at least 24
hours in advance
TO DECORATE
KS^ [LMXIS[IVTEWXI
pearl lustre dust
royal icing
clear alcohol or lemon extract
SPECIAL EQUIPMENT
circle cutters 1cm (38in), 1.3cm (in),
2cm (in)
teardrop/petal cutters 1.8cm (58in),
3cm (1in)
7 hollow dowels cut to each tier size
QYPXMS[IVZIMRIV
paste and cut out circles with the 2cm

1 Coat the 10cm (4in) round cake in a
MR GYXXIV4VIWWXLITEWXIMRXSXLIS[IV
small amount of Trex (white fat/vegetable
veiner, using more pearl lustre, then remove
shortening) before covering it with a thin
the centre with the 1.3cm (in) cutter.
layer of white sugarpaste. Use the 2cm
Attach the textured round borders around
(in) circle cutter to lightly mark the centre
the centres and extra circles.
SJIEGLS[IVSRXSXLIGEOIXLIVIEVI
JSYVS[IVWEVSYRHXLIGQMR XMIV'YX 9 Fill the piping bag with soft-peak royal icing
out the centres with the 1cm (38in) cutter.
ERHTMTIEVSYRHXLIS[IVGIRXVIWERH
extra circles. Before the icing dries, pat it
2 Use the smaller teardrop/petal cutter to
HS[R[MXLEHEQTRITEMRXFVYWLXSKMZIMX
cut out eight petals around each centre. To
an embroidered texture.
achieve an even distribution, start by cutting
out opposite petals, then divide each side in 10 Mix a small amount of pearl lustre dust with
half and cut out the petals inbetween. Leave
clear alcohol or lemon extract and paint
a small gap between the centre and each
over the piped outlines. Finish by securing
petal point and use a small knife or cocktail
satin ribbon around the base board.
stick (toothpick) to tease out the icing.
3 Use the 1.3cm (in) cutter randomly
to cut out extra circles around the cake,
spacing them about 4-5cm (1-2in) apart.
4 Repeat this process (steps 1-3) to cut out
WM\S[IVWSRXLIGQMR XMIVERHRMRI
S[IVWSRXLIGQMR XMIV'YXXLI
holes so that they come up over the edge
of the tiers without disappearing beneath
the tier above.
TIP 1 You will need to cut out your design

while the sugarpaste is fresh.
TIP 2 Experiment with different shapes and
SVEPHIWMKRW
5 Dowel and assemble the three tiers on top

of the prepared cake drum.
6 For the main embroidery around the

GYX[SVOXLMRP]VSPPSYXXLIS[IVTEWXIERH
WQEPPTMTMRKFEKXXIH[MXLRS
use the 3cm (1in) teardrop/petal cutter
piping tip
XSGYXSYXIRSYKLTIXEPWJSVEPPXLIS[IVW
on the cake, re-rolling the paste if necessary.
RITEMRXFVYWL
large soft dusting brush
110cm (44in) length of 1.5cm (58in)

white satin ribbon
edible glue
7 9WIXLIHYWXMRKFVYWLXSHYWXXLIS[IV
veiner fairly heavily on both sides with pearl
lustre and press each petal individually
into the mould. Use the smaller teardrop/
petal cutter to cut out the centre of each
petal, leaving a stitched border. Attach the
borders around each petal using a small
amount of edible glue.
7
77
77
77
7
8 8LMRP]VSPPSYXWSQIQSVI[LMXIS[IV
Summer
&DNH
H E A V E N
81
Sweetheart stripes cake By Lindy Smith
1 Cover each of the cakes in turn. Place the
base tier centrally on the 28cm (11in) cake
drum and cover the cake with strong pink
sugarpaste. Cover the board by rolling out
the trimmings into a long strip, cutting one
edge straight and placing it onto the cake
drum with the cut edge against the cake.
Trim to size. Cover the second tier with
[LMXIWYKEVTEWXIXSTVWXJSPPS[IHF]XLI
sides. Cover the sides of the polystyrene
spacer with mid peach sugarpaste.
2 Cover the top tier with white sugarpaste,
then immediately emboss polka dots
around the sides of the cake. To do this,
place one end of the polka dot embosser
vertically against the side of the cake and
GEVIJYPP]FYXVQP]TVIWWXLIIQFSWWIV
into the soft paste. Without releasing the
pressure, use a rocking action to emboss
the circles from one end of the embosser
to the other onto the sides of the cake.
Remove the embosser and realign so the
pattern is continuous, then press and rock
as before. Continue until the polka dots
completely cover the sides of the cake.
3 Dowel the base tier and middle tier.
DECORATING THE CAKES TOP TIER
1 Using 1mm spacers, roll out a small amount

of each of the seven modelling paste
colours. Cut out a series of dots from each
colour using the polka dot embosser.
2 Attach the polka dots in a random colour
pattern over the embossed dots on the
cake sides using sugar glue. Smooth down
XLIGYXIHKIWSJIEGLHSX[MXLERKIVEW
you secure them in place.
77
77
777
77 3
77
Roll out a strip of mid peach modelling

paste between 1mm spacers and use
a multi-sized ribbon cutter to cut out a
360.5cm (14in) strip. Attach this
WXVMTXSXLIGEOIFEWIGEOIJSVERIEXRMWL
FOR THE MIDDLE TIER SCALLOPS
1 Make a 15cm (6in) diameter round paper

template from greaseproof paper. Fold the
circle into quarters and unfold the centre
of your circle will be where the folds meet.
Place the template on the cake and mark
the centre with a dressmakers pin.
2 Thinly roll out pink, peach and light peach
modelling paste between 1mm spacers for
the circular top and scallop pattern. Use the
round scallop cutter to cut 14 pink, eight
peach and seven light peach shapes.
3 Attach the cut out shapes so the scallops
hang down at the same height around the
edge of the cake and the triangular sections
meet centrally on top. Straighten the edges
82
of each triangle on top of the cake, as

necessary, using a straight edge or ruler.
Once complete, run a smoother over the
XSTSJXLIGEOIJSVEWQSSXLYRMJSVQRMWL
FOR THE STRIPES
1 Use a set square and a scriber to mark

vertical placement lines onto the cake
side place the set square in line with the
join between two scallops, scribe a 13.5cm
(5in) high vertical line up from the base
and repeat for all remaining scallops.
2 Roll out peach and light peach modelling
paste for the stripes on the sides of the
cake between 1mm spacers. Set the multisized ribbon cutter to a 1.8cm (in) width
and cut out seven stripes of each colour, at
least 14cm (5in) in length.
3 Cut a 13.5cm (5in) long rectangle from
card to use as a template for cutting. Attach
the stripes between the scribed lines below
the matching coloured scallops using sugar
glue. Using the rectangular template and a
craft knife, cut away the excess paste.
FOR THE HEART MOTIF
1 8LMRP]VSPPSYXZIWLEHIWSJQSHIPPMRK
paste between 1mm spacers. Use the heart
GYXXIVWXSGYXZILIEVXWSJZEV]MRKWMÎ
2 Lift the hearts with a palette knife and stack
them in size order you won't need sugar
glue as the hearts will adhere to each other.
3 Thinly roll out some white modelling paste
between the 1mm spacers and cut out
a heart to match the size of the largest
modelling paste heart. Using the multi-sized
ribbon cutter on the 1.8cm (in) width
setting, cut a central vertical strip into the
heart. Remove the cutter and reposition
it so one edge is in the same cutting line
EWJSVXLIVWXGYXXLIRGYXEWIGSRHWXVMT
Repeat on the other side of the heart.
4 Attach the two outer white strips (those
either side of the central heart strip) to
either side of a coloured strip on the cake.
5 Attach the prepared stacked heart over the
top of this area using sugar glue. Trim away
any excess white paste using a craft knife.
Add a peach modelling paste polka dot to
the top of the central pink heart.
6 Roll out a thin strip of white sugarpaste, at
least 53cm (21in) in length, between 1mm
spacers. Set the multi-sized ribbon cutter
to the 5mm (in) width setting and cut
out one long and one short strip. Starting
at the centre above the heart, attach the
long strip horizontally around the top of
the vertical strips. Cut the short strip to a
length of 11cm (4in) and make a bow
by bringing the ends of the strip into the

centre to form two loops. Wrap a further
short length around the centre to represent
XLIORSX%PPS[XLIFS[XSVQYTEPMXXPI
before attaching to the cake with sugar glue.
FOR THE BASE TIER
1 Roll out some strong pink modelling paste

between 1mm spacers. Cut arches in the
paste using the moghal arch cutter, leaving
space beneath each to complete the shape.
2 Run a cutting wheel in a slight curve from
one side of each arch to the other, to
create uniform shapes.
3 Place the shapes on a foam pad. Frill the
YXIHIHKIWF]TVIWWMRKSRXLITEWXI[MXL
the large end of a ball tool and stroking it
back and forth. The edges of the paste will
thin and cup slightly, giving it movement.
4 Take a frilled shape and pleat it about four
XMQIW[MXL]SYVRKIVWXLIRTMRGLXLIFEWI
JSVEKEXLIVIHJVMPPSVVYJI6ITIEXJSVXLI
remaining frilled shapes.
5 Paint sugar glue over the lower section of
the base tier and stick the stems of the
VYJIWSRXSXLIGEOIVIWXMRKXLIVWXPE]IV
on the covered board.
6 'SRXMRYIQEOMRKERHEXXEGLMRKVYJIW
changing colour about every two or three
rows, until you reach the top of the tier.
7 Attach the decorated middle tier to the
centre of the base tier using royal icing.
'SRXMRYIXSEHHVYJIWYRXMPXLI]VIWX
vertically against the middle tier and the
covered cake is no longer visible.
FOR THE SUGAR POMPOM TOPPER
1 Roll a 2cm (in) diameter ball of modelling

paste and insert a wood barbecue skewer
MRXSMX1EOIWXVSRKTMROVYJIWWIIFEWI
tier steps 1-4) and secure the bases to the
ball with a small amount of sugar glue on
IEGLVYJIXSSQYGLERHXLI][MPPWPMHI
2 'SRXMRYIEHHMRKVYJIWYRXMPXLITSQTSQ
is complete. It may be easier to cover the
ball in stages, letting sections dry before
moving on. Leave to dry completely.
ASSEMBLING THE CAKE
1 9WMRKVS]EPMGMRK\XLITSP]WX]VIRIWTEGIV
to the centre of the middle tier, then attach
the polka dot top tier centrally to the top
of the spacer, checking alignment and levels.
2 Attach the pink ribbon to the edge of the
cake board using the non-toxic glue stick.
3 Remove the skewer from the pompom
by gently twisting until it releases. Add the
dried sugar pompom once the cake is on
display, using a touch of royal icing to secure.
FOR THE CAKE
scriber or pin
base tier 20cm (8in) round,

9.5cm (3in) deep; second
tier 15cm (6in) round, 19cm
(7in) deep; top tier 10cm
(4in) round, 9cm (3in) deep
1mm spacers
greaseproof paper
pearl-headed dressmakers pin
smoother
set square
TO DECORATE
card
sugarpaste 1.1kg (2lb 7oz)

strong pink, 100g (3oz) mid
peach, 1.4kg (3lb 1oz) white
palette knife
craft knife
modelling paste 200g (7oz)

each of seven shades, from
strong pink through to peach,
plus 25g (1oz) white
cutting wheel
foam pad
ball tool
wooden barbecue skewer
25g (1oz) white royal icing
90cm (35in) length of 1.5cm

(58in) wide pink velvet ribbon
sugar glue
SPECIAL EQUIPMENT
Projects and photography on pages 82-85 taken from Simply Modern Wedding Cakes by Lindy Smith, published by David & Charles, 19.99
cake boards 28cm (11in)

round cake drum, round
hardboards the same size as
each cake
COLOURS
all the colours used on the
cake were created using a
mixture of the pretty pink
sugarpaste, plus ruby and
marigold paste colours
6cm (238in) round, 1.5cm (58in)

deep polystyrene cake spacer,
or 46x0.3cm (123818in)
hardboards
cutters polka dot embosser;
multi-sized ribbon cutter;
Lindys round scallop cutter
for a 15cm (6in) circle; set of
large heart cutters 4.5-7.5cm
(1-3in) wide, Lindys moghal
arch cutter
7
77
7
77
7
dowels at least 20cm (8in)

in length
Summer
&DNH
H E A V E N
83
77
77
77
77
77
FOR THE CAKE
bake, layer and stack your choice
of cakes to create the following
tier sizes base tier 20cm (8in)
round, 7.5cm (3in) deep; second
tier 15cm (6in) round, 19cm (7in)
deep; top tier 10cm (4in) round,
9cm (3in) deep
TO DECORATE
royal icing
25g (1oz) white modelling paste
white paper
paintbrushes
greaseproof paper
pearl-headed dressmaker's pins
removable tape
die-cutting machine
HEMW]S[IVTYRGLIWGQ
(3in), 5cm (2in), 3.7cm (3in),
2.5cm (1in), 1.7cm (58in)
die templates 5.5cm (2in)
classic scalloped circle, 2cm
MR S[IVGIRXVI
white vegetable fat

sugar glue
white edible wafer (rice) paper
PMKLXZIKIXEFPISMPIKWYRS[IVSMP
dust food colours yellow, lime
green, peach, black, red
piping gel
selection of edible wafer paper
S[IVW0MRH]YWIHPMQIKVIIR
carnations, 1 large and 2 medium
orange chrysanthemums, 4 yellow
dahlias and a few simple punched
white daisies
74)'-%0)59-41)28
cake boards 28cm (11in) round
cake drum, 7.5cm (3in) board
JSVXLIS[IVXSTTIVVSYRH
hardboards the same size as each
cake
90cm (35in) length of 1.5cm (58in)
wide green ribbon
dowels at least 20cm (8in) long
sugar shaper
no. 2 piping tip
craft knife
84
&DNH
H E A V E N Summer
'3:)6-2+8,)'%/)
1 Cover each of the cakes in

turn as follows, remembering
to place a hardboard cake
board beneath each tier before
covering. Using white sugarpaste,
cover the base, top tiers and the
tall middle tier. Finally, cover the
cake drum and allow to dry.
2 Use the non-toxic glue stick to
attach the green ribbon around
cake board edge.
3 Dowel the cakes, including the
top tier. Stack the cake, securing
with royal icing.
.3-2-2+8,)8-)67
1 To neaten the join between the

FEWIERHVWXXMIVVWXWSJXIR
the white modelling paste. Add a
little white vegetable fat to the
paste to prevent it becoming
too sticky, then dunk it into
a container of cooled boiled
water, take it out and knead it.
Repeat until the paste feels soft
and stretchy.
Summertime blooms By Lindy Smith

2 Insert the soft paste into the barrel of the
sugar shaper and add a no. 2 piping tip. Push
the plunger to remove any air, then pump
the handle to squeeze out a 50cm (20in)
length of paste onto a work surface. Leave
XLITEWXIXSVQYTJSVEJI[QSQIRXW
then lift and attach around the join between
the tiers, using sugar glue to secure.
ADDING HORIZONTAL STRIPS
1 Stack three sheets of white edible paper

on top of each other on a suitable cutting
surface. Using a ruler and craft knife, cut
the following strips: three 1.5cm (58in) wide,
three 1.1cm (in) wide, three 8mm (13in)
wide and two 9mm (38in) wide.
2 Place the three 1.5cm (58in) and two 9mm
(38in) wide strips on clean white paper. Mix
a little yellow dust food colour with a little
vegetable oil to create an oil-based 'paint'.
3 Use the mixed oil-based paint to colour
both sides of each strip. The paint is readily
absorbed into the textured side of the
edible paper, but not so easily applied into
the smooth side. The distribution of colour
may be uneven, but dont worry, as it will
even out a little as the paint dries a
slightly mottled appearance can also add
QSVIMRXIVIWXXLEREEXGSPSYV
4 Transfer the painted strips, with their
textured side uppermost, onto a fresh sheet
of clean white paper and allow them to dry.
5 Paint the three 1.1cm (in) strips lime
green and the three 8mm (13in) strips
peach, mixing dusts with oil as before. Place
on clean white paper and allow to dry.
6 Make two greaseproof paper placement
templates by measuring the circumference
of the cake and cutting two strips both
slightly larger than this length: one 2.6cm
(1in) wide and another 4.6cm (1in) wide.
7 Paint the top surface of the three wider
yellow painted strips with piping gel. Pick up
a strip and position it around the bottom of
the base cake, with the piping gel side facing
the cake to act as a glue. Press on the strip
to make sure it is well secured, adding more
piping gel to the ends if necessary. The
paper has a tendency to curl away from the
cake, so hold it in place with the temporary
help of dressmaker's pins. Pick up the next
strip and position it, abutting one end
EKEMRWXXLIVWXWXVMT%HHXLIREPWXVMTTMR
and cut to size with scissors.
8 Once the strips are secure, remove any pins.
Wrap the 2.6cm (1in) placement template
around the cake base and temporarily
secure with removable tape. Paint piping
gel over the painted green strips and attach
with pins above the template, cutting

away the excess from the third strip using
scissors. Repeat for the orange strips, using
the 4.6cm (1in) wide template.
9 %HHXLIX[SVIQEMRMRKQQ38in) yellow
strips around the top tier base, again using
piping gel and cutting to size as before.
FOR THE GREEN FLOWERS
1 Slide the back off one of the punches,.

Keeping the punch upside down, slide in up
to four stacked sheets of white edible paper.
)\TIVMQIRXXSWIILS[QER]S[IVW]SY
can cleanly cut at once this will depend
on the sharpness of the cutting edges.
2 Firmly squeeze the handle closed to punch
SYXES[IVJVSQIEGLWLIIXSJTETIV
3 Carefully remove the punch, taking care not
to get any paper stuck in the punch itself.
Reposition the punch as close as you can
XSXLIVWXS[IVXSEZSMH[EWXMRKTETIV
and punch out as before. Continue until you
LEZIEWIPIGXMSRSJS[IVWMRIEGLWMÎ
4 4PEGIXLIIHMFPITETIVS[IVW[MXLXLIMV
rough side uppermost, on a sheet of clean
white paper. Load the brush with clear oil,
dip it into the mixed green paint made for
the strips and paint each petal. By loading
the brush, you can create petals with
varying intensities of colour.
add touches of green and red paint to the

IHKIWSJWSQISJXLIS[IVTIXEPW
FOR THE RED SCALLOPED FLOWER
1 8LIMRXVMGEXIWGEPPSTIHGMVGPIWSRXLMWS[IV
are cut using a die-cutting machine. Cut
WLIIXWSJIHMFPITETIVXSXXLVSYKLXLI
die cutter and set up the base plates with
the edible paper, the classic scallop circle
HMIERHXLIS[IVGIRXVIHMIJSPPS[MRK
the manufacturers instructions. Turn the
handle to cut out the shapes (I cut four at
once), then reposition the die and repeat.
=SYRIIHZISVWM\SJIEGLWLETI-J]SYV
centres dont pop out easily, use the tip of a
craft knife or scriber to release them.
2 4PEGIXLIWGEPPSTIHGMVGPIWERHS[IV
centres on a sheet of clean white paper,
with their rough side uppermost. Paint the
outer edges of each scalloped circle with
red paint and the middle of each central
part with yellow paint. Use a clean brush
XSTEMRXSZIVXLIS[IV[MXLGPIEVSMPXLMW
enables the colours to defuse and mix.
3 4EMRXIEGLS[IVGIRXVIFPEGOERHEHHXS
IEGLS[IVYWMRKEFVYWLXSEMHTPEGIQIRX
ADD THE FLOWERS TO THE CAKE
5 Using a small, clean brush and the yellow

paint used for the strips, paint small C
WLETIWMRXLIGIRXVISJIEGLS[IV9WIXLI
IRHSJETEMRXFVYWLXSLSPHXLIS[IVWWXMPP
while you paint. Take another clean brush,
dip it into the clear oil and paint over each
S[IVGIRXVI8LISMPWTVIEHWXLI]IPPS[
paint to give it a more subtle appearance.
6 Mix up some edible black dust with oil and
YWIXSTEMRXEVSYRHIEGLS[IVGIRXVI
7 8VERWJIVXLITEMRXIHS[IVWSRXSEJVIWL
sheet of white paper and allow to dry, then
TPEGISRITEMRXIHS[IVSRXSTSJERSXLIV
of the same size and secure together using
a tiny amount of piping gel.
FOR THE RED FLOWERS
1 3RGIHV]TSWMXMSRXLIS[IVWSRXLIGEOI
with pearl-headed pins. Experiment with
TPEGIQIRXERHSZIVPETWSQISJXLIS[IVW
WXEVXMRK[MXLXLIPEVKIVSRIWERHPPMRKMR
[MXLWQEPPIVSRIW;LIVIES[IVQIIXW
the base tier, use scissors to make a straight
GYXEGVSWWES[IVWIGXMSRWSMXXWWRYKP]
2 7XEVXF]WXMGOMRKXLIS[IVWXLEXQEOIYT
the background in place those that will
LEZISXLIVS[IVWSZIVPETTMRKXLIQ1SZI
XLIS[IVYTXLITMRXS[EVHWXLITIEVP
pinhead, then take a damp paintbrush and
slightly wet the back of each petal. Push the
S[IVFEGOHS[RXLITMRSRXSXLIWYVJEGI
of the cake and use a dry paintbrush to
carefully press the petals in place. Once the
S[IVMWWIGYVIVIQSZIXLITMR'SRXMRYI
YRXMPEPPS[IVWEVIEXXEGLIHERHEPPTMRWEVI
removed.
FOR THE FLORAL TOPPER
1 Using the three smallest punches and red

HYWXGSPSYVQM\IH[MXLSMPQEOIS[IVWMR
the same way as for the green ones.
FOR THE YELLOW FLOWERS
1 Punch out a selection of edible paper

S[IVWERHTEMRXXLITIXEPW]IPPS[EW
before. Paint clear oil over the centre of
IEGLS[IV1M\YTWSQIVIHTEMRXYWMRK
dust food colour and oil, then stipple over
TEVXWSJXLIGIRXVISJIEGLS[IV
1 Cover the 7.5cm (3in) hardboard cake

board with a shallow dome of white
sugarpaste and attach it to the top of your
stacked cake using royal icing.
2 Using piping gel as a glue, stick your
prepared selection of edible wafer paper
S[IVWEVSYRHERHSZIVXLIHSQI
2 (MTERITEMRXFVYWLMRXSXLIFPEGOTEMRX
and add random dots to add interest. Finally,
Summer
&DNH
H E A V E N
85
7
77
77
77
7
Cascade of pink blossoms cake

By Rainbow Dust Colours Ltd
(www.rainbowdust.co.uk)
FOR THE CAKE
four tiered round cake, tiers 10cm
(4in), 15cm (6in), 20cm (8in) and 25cm
(10in) diameter, all 10cm (4in deep)
TO DECORATE
buttercream
Rainbow Dust Pink ProGel
royal icing in a small piping bag
KS^ [LMXIS[IVTEWXI
SPECIAL EQUIPMENT
medium blossom plunger cutter
rolling pin
cel pad
10cm (4in), 15cm (6in) and 20cm (8in)
round, 1mm thin cake board
dowels
33cm (13in) round, 12mm (in) cake
drum board
length of pink 15mm (in) boardwidth ribbon
glue stick
77
77
777
77
77
1 Place each cake onto its corresponding

GEOIFSEVH7TPMXERHPP[MXL]SYVJEZSYVMXI
PPMRKEHHMRKEXLMRPE]IVSJFYXXIVGVIEQ
around the sides and tops of each cake.
'SZIVIEGLGEOI[MXL[LMXIWYKEVTEWXIERH
PIEZISZIVRMKLXXSVQ(S[IPERHWXEGO
IEGLGEOIVIEH]XSHIGSVEXIYWMRKEWQEPP
EQSYRXSJWSJXIRIHWYKEVTEWXISZIVIEGL
of the dowels to secure each tier in place.
2 (MZMHI]SYVS[IVTEWXIMRXSJSYVTEVXW
EHHMRKIRSYKLTMRO4VS+IPXSEGLMIZIJSYV
WLEHIWSJTMROJVSQEZIV]TEPIWLEHIXSE
dark shade. Place into a polythene bag until
it is needed.
3 6SPPSYXIEGLSJXLITMROWLEHIWSJS[IV
TEWXIMRXYVRWXEVXMRK[MXLXLITEPIWXSJXLI
JSYVWLEHIWERHXLIRYWIEFPSWWSQTPYRKIV
cutter. Cut out and plunge the blossom
SRXSEGIPTEH8LMWGYTWIEGLS[IVMR
XYVR1EOIIRSYKLFPSWWSQWXSGSZIVIEGL
SJXLIJSYVXMIVW0IEZISRXLIGIPTEHXS
HV]VQ
4 Commencing with the top tier and the
TEPIWXSJXLITMROFPSWWSQWWXEVXXSWIGYVI
each blossom onto your cake with a dot of
royal icing. Repeat with the second shade
on the second tier and so on until you
LEZIVIEGLIHXLIFSXXSQXMIVYWMRKXLI
darker shade of pink. Add small amounts
of blossoms cascading down onto the cake
FSEVHXSRMWL
5 Using a glue stick around the cake board
IHKIEHHEPIRKXLSJTMROVMFFSRXS
GSQTPIXIXLIRMWLIHPSSO8VMQXSX
4a
86
4b
4c
77
77
7
77
77
Summer
&DNH
H E A V E N
87
77
77
77
77
777
88
Woodland gnomes cake

By Penny the Bee (www.pennythebee.com)
FOR THE CAKE
18cm (7in) round deep cake of choice
26cm (10in) round cake drum board
TO DECORATE
light green ribbon, 15mm width
liquid food colours dark green, dark
brown and teddy bear brown
royal icing
mint green paste food colour
light brown, light blue, black, red and
white sugarpaste
dark modelling chocolate
FOR THE GNOMES
white, red, brown and black
modelling paste
TO DECORATE
aqua edible concentrated gel
food colour
skintone, grape violet, liquorice
black, honey gold, Christmas red and
turquoise paste edible food colours
very berry and peach edible shimmers
gold edible dust
PART ONE THE TRUNK CAKE
2 Now place the board on top of your

turntable and with your airbrush (Light
mode on) start colouring the board with
dark green edible colour by making circular
movements with your airbrush. Once you
have coloured the whole board in green,
add a good amount of dark brown edible
colour and airbrush the board, giving it a
good nuance, similar to the look of soil in
the woods.
3 Leave your board to dry a little bit. In the
meantime, model some pieces of white
sugarpaste in the shape of sausages and
stick them, with a little bit of edible glue, to
the sides of the cake to create the trunks.
Place some pieces on the whole top edge
of the cake, sticking them all around it.
4 9WMRKXLIS[IVPIEJWLETIVXSSPQEOI
some random lines on the sides of your
cake to resemble the real wood grains,
except from the upper part, where you will
need to make several circles to resemble a
real cut trunk.
5 Put a bubble of royal icing onto your board

and stick the cake on it. With edible glue,
airbrush and cleaning jar
stick some more pieces of white sugarpaste
plunger cutters small and medium ivy
at the base of the cake and shape them as
PIEJWQEPPS[IVWQEPPLIEVXWLETI
tree roots.
SPECIAL EQUIPMENT
small heart shape and small square

S[IVPIEJWLETIVXSSP
wood grain impression mat
3 different size paintbrushes (small,
medium, large)
edible glue
turntable
double-sided tape
cobblestone impression mat (optional)
fairy door and window mould (optional)
gelatine spray (optional)
piping nozzle no.233
small round cutter
toothpicks
mini palette knife
rolling pin
small round polystyrene
bone modelling tool
and put it into the hole in the door. At this

point, if you wish, you can start adding as
many details as you like. For example, you
can create a door knob and a key hole.
1 Start by covering the 18cm (7in) cake with

white sugarpaste. Cover the board with
white sugarpaste.
6 Place the board with the cake on top of

your turntable and use the airbrush to start
colouring the cake, adding a few drops at a
time of teddy bear brown. It is important
to colour the cake by making light and small
circular movements with your airbrush. By
varying the distance you hold the airbrush
from the surface, you can decide the
intensity of the colours on the cake. Repeat
the same technique with the dark brown.
7 Once the whole cake is coloured, start
making the fairy door. Roll out a thick piece
of white sugarpaste, apply the sugarpaste
onto the wood impression mat and roll
over with your rolling pin, making sure to
press hard enough for the design to remain
impressed. Shape the piece to form a door.
With your airbrush, colour the door in the
same way you coloured the cake.
8 Use the small round cutter now to create a
hole in the upper part of the door.
9 Stick the fairy door to the cake using some
edible glue. Roll out a small amount of black
sugarpaste. With the same small round
cutter, cut a little piece of black sugarpaste
10 Use the mould to create the fairy window,

but if you do not have the mould you
can create the window by using the same
technique used for making the door. With
a small heart plunger cutter, cut out two
hearts from the window, leaving two heartshaped holes. Stick the window onto your
cake using small amounts of edible glue.
Roll out light blue sugarpaste, then use the
heart plunger cutter to cut out two hearts.
Insert them into the heart shaped holes
you made before. Now take some green
sugarpaste and start modelling it with your
hands to create some green branches,
which can then be positioned around the
cake wherever you like.
11 Roll out some white sugarpaste to 5mm
(in), then with the ivy plunger cutters,
cut some ivy leaves (small and medium).
Add a few drops of green colour to your
airbrush and colour the leaves by making a
bit of pressure to darken the edges. Attach
the leaves to the cake with tiny amounts of
edible glue.
12 To make the mushrooms, take a small
amount of red sugarpaste and shape
it as a cone. Now take a small piece of
white sugarpaste and shape it as a smaller
cone. This is going to be the base of the
mushroom. Stick the two cones together,
putting the red one on top of the white
one. Add some white sugarpaste dots to
the hat of your mushroom.
13 8SQEOIXLIS[IVWVSPPSYXEWQEPP
amount of white sugarpaste and cut out
S[IVWYWMRKXLIS[IVTPYRKIVGYXXIV
14 To make the grass effect, mix the royal icing
with mint green paste food colour. Once
you have reached the desired shade, put
the piping nozzle no 233 into the piping
bag, followed by the royal icing. Squeeze the
royal icing out of the bag onto the board,
close to the branches of your tree cake.
15 To make the ladder, create two dark
modelling chocolate sausages. Create six
smaller sausages, which are going to be your
steps. Position the two bigger pieces parallel
to each other and stick the smaller pieces at
the back of the bigger pieces.
16 To make the stone walkway, mix some black
sugarpaste with some white. Roll it out and
apply it onto the cobblestone impression
mat. Remove the sugarpaste from the mat
and stick it on the board close to the door.
Summer
&DNH
H E A V E N
89
7
77
77
77
7
the holes for the eyes. Using a toothpick
and liquorice black colour, make black tiny
dots onto the white rounds to create the
eyes. With a toothpick and a small amount
of Christmas red, design the mouth.
17 To make the dewdrops, spray some gelatine

onto a small plate. Using a cocktail stick,
take some of the gelatine and apply it to
the green branches.
PART TWO THE GNOMES
18 For the female gnome, start by colouring a

medium size ball of white modelling paste
with the aqua gel.
19 Shape the ball to create the skirt of the
female gnome.
20 Insert a toothpick in the skirt and place it
onto your small round polystyrene.
21 With your bone modelling tool, shape
a small piece of white modelling paste
to create the chest. Place the tool in the
middle of the paste and press a little bit to
create a line.
22 Now take two little pieces of paste and
shape them like sausages to create the
arms. Cut one of the extremity of your
TMIGIWERH[MXL]SYVRKIVEXXIRXLI
other extremity, which is going to be the
upper part of the arm.
23 Attach the chest on top of the skirt with
edible glue. Attach the arms to the sides.
24 Now that you have created the body,
concentrate on the head and hands. Take a
ball of white modelling paste and colour it
using the skintone colour take a big piece,
as you will need it to create both the head
and the hands. To make the hands, take just
two tiny little balls of your coloured paste
and, using your mini palette knife, shape the
RKIVWSYXSJXLIQ8SQEOIXLILIEHNYWX
prepare a ball of your skintone coloured
paste that needs to be in proportion with
the rest of the body. Attach the hands at
the end of the arms using some edible glue.
77
77
777
77
77 25 With the back of your brush, make the
holes for the eyes and attach a small ball of

paste to create the nose.
26 Place two small balls of white paste inside
90
27 With the liquorice black and a toothpick,

design the eyebrows and the lashes. Now,
using the peach edible shimmer, make dots
to colour the cheeks. With the very berry
edible shimmer, make a dot on her nose.
Roll out a small amount of white paste
and attach it to the head to create the hair.
Colour a medium size ball of white paste
with the paste edible grape violet. Roll out
the violet paste and attach it to the head on
top of the hair to create the scarf.
28 Roll out some red modelling paste and
create the design of the dress. Cut out
some small red paste pieces with the mini
palette knife and attach them to the dress.
Make some tiny red dots with a toothpick
and Christmas red.
29 To make the hat, mix some turquoise and
grape violet and shape a small ball into a
cone using the palm of your hands.
30 Insert half a toothpick into the gnomes
head and attach the hat with edible glue.
31 For the male gnome, take a small amount
of brown modelling paste and create a
triangle. Insert a toothpick in it.
32 Now take some black modelling paste and
attach it to the brown triangle. Using the
back of your brush, create a line to separate
the legs.
35 Colour some white modelling paste with

the skintone colour and, in the same way
you have created the arms of the female
gnome, create the arms for him, hands and
face, then attach the arms and the hands to
the body.
36 Make white moustaches and stick them to
the gnomes face.
37 Stick the face to the body and create the
beard with white modelling paste. Create
a red hat with the same technique used
for the female gnomes hat. Insert half a
toothpick into the gnomes head and place
a red hat on his head.
38 To secure your gnomes to the cake,
squeeze white royal icing exactly where you
want to position them. Insert the gnomes
into the cake and remove the excess of
royal icing.
TIP 1 When using the airbrush, use more
pressure if you want to create a darker effect
on particular points of the cake and to give
more depth and a real look to your trunk cake.
TIP 2 Add as many details as you like to give
life to your cake.
TIP 3 If you are creating this cake for children
and you would like to have all parts of the cake
be safe, substitute toothpicks with dry spaghetti
inside of the gnomes.
33 Put the legs on your polystyrene and attach

two small black paste balls at the base to
create the feet.
34 Colour a ball of white paste with some
honey gold colour and create the body. Roll
out some brown modelling paste and cut
out a strip to create the belt. With the small
square cutter plunger create the buckle and
colour it with gold edible dust.
23
34
.LGV
D ECO R ATI O N S
Summer
91
Chunky digger cake
Sugarcel to most of the blue sugarpaste,
then roll and cut a 4cm (1in) sausage for
the funnel. Leave to dry overnight.
By Cake Craft World

(www.cakecraftworld.co.uk)
FOR THE CAKE
20cm (8in) square single layer cake
10cm (4in) square cake, deep
35cm (14in) silver round cake drum
10x20cm (4x8in) single thick card
jam and buttercream
TO DECORATE
1.5kg (3lb 5oz) yellow sugarpaste
500g (1lb 2oz) green sugarpaste
15mm (in) yellow ribbon
750g (1lb 10oz) black sugarpaste
small amounts of white, orange, blue
and red sugarpaste
Sugarcel
selection of chocolates or sweets
SPECIAL EQUIPMENT
non-stick rolling pin
craft knife
edible glue
large palette knife
cake lifter
shell and blade tool
double-sided tape or glue stick
Framar set of six circle cutters
set of 6 double-sided round cutters
Cake Star Push Easy uppercase,
lowercase and number cutters
1 Knowing a few cake decorating techniques

will help you create this 3D bright yellow
digger cake that any young child or big kid
would love. A few parts of the digger, like
the arms, funnel and wheels, need to be
made a day before the cake is assembled
so that the icing can harden. Sugarcel is
a hardening agent, which when added to
sugarpaste helps it to hold its shape. If you
do not have any Sugarcel, make these parts
one week ahead so that the icing has a long
time to harden and set into shape.
FOR THE ARMS AND FUNNEL
2 Knead tsp of Sugarcel into 50g (1oz)

of yellow sugarpaste until evenly distributed.
Roll into a sausage shape roughly 12mm
(in) in thickness, then cut into two pieces
12cm (5in) long. Add a tiny amount of
92
FOR THE TYRES
3 Knead 2 tsp of Sugarcel into 550g (1lb

3oz) of black sugarpaste, roll out to 2.5cm
(1in) in thickness, then cut two large and
two slightly smaller circles for the wheels.
Smooth the edges of the tyres, then make
the slanted tyre markings with the blade
tool. Leave to dry overnight.
FOR THE BOARD
4 If you want to cover the board in icing,

moisten it with cooled boiled water, then
cover with green sugarpaste. Alternatively,
use a brightly coloured cake board.
SHAPE AND COVER THE CAKE
5 To create the shape of the digger, cut the

20cm (8in) cake in half and place one
rectangle on top of the other, layering with
jam and buttercream. Place the cake on
the 10x20cm (4x8in) card. Cut one side of
the 10cm (4in) cake at an angle to create a
slant, then place on top of the other cake.
Cover the whole cake in buttercream.
6 Roll out the yellow sugarpaste and place
over the cake so that it falls evenly down
the sides. Smooth the sugarpaste with your
hands into each curve of the cake, then cut
off the excess icing with either a palette
knife or the edge of a smoother.
7 Place a small amount of buttercream on the
board, then use a cake lifter or large palette
knife to carefully lift the digger into position.
Get a neat and even edge around the base
of the cake with a palette knife or smoother.
FOR THE FRONT AND BACK BUMPERS
8 Roll roughly 50g (1oz) of yellow

sugarpaste into a 25cm (10in) long sausage.
'YXMRLEPJERHEXXIRWPMKLXP][MXLEVSPPMRK
pin. Attach to the bottom edge of the cake
with edible glue, smoothing around the
corners with your hands.
FOR THE WINDOWS, GRILL AND EYES
9 For the details on the digger, roll out small

amounts of grey, white, blue and black
sugarpaste to 2-3mm thick. Cut a rectangle
shape from the black sugarpaste for the
front grill, then cut the two sides at a slight
angle. Use the blade tool to mark the grill
lines. Cut four rectangles for the windows
from grey sugarpaste. Cut two large white,
two medium blue and two small black

L H E A V E N Summer
circles for the eyes. Create the eyebrows

F]VWXGYXXMRKSYXEPEVKIFPEGOGMVGPIXLIR
cutting again just inside. Use edible glue to
attach all of these pieces to the cake.
FOR THE DIGGER SCOOP
10 Knead 500g (1lb 2oz) of yellow sugarpaste

into a large sausage shape 10cm (4in) wide.
Take a 23cm (9in) rolling pin, place it on
top in the middle of the sausage and roll
VQP]XS[EVHW]SYGVIEXMRKXLIWGSSTSJ
the digger. Cut each end off and attach the
scoop to the board. Cut the arms of the
scoop to size and attach with edible glue to
the sides of the digger and scoop. Hold in
place for a few seconds until set.
FOR THE FINISHING TOUCHES
11 Glue each wheel into place, adding yellow

sugarpaste circles for the hub caps and a
rectangle for the wheel arches. Using a
small amount of red sugarpaste, make a
EXIRHIHGSRIWLETIJSVXLIPMKLXERH
attach to the top of the cab with edible
glue. Stick the blue funnel onto the bonnet
and place a roll of yellow sugarpaste around
the base to keep it in place.
12 To make the road cones, roll out a small
amount of orange sugarpaste 2-3mm thick,
then cut out 2.5cm (1in) squares. Make
cone shapes with the remaining orange
sugarpaste and glue onto the square bases.
Cut thin strips of white sugarpaste to go
around the cones, just above the middle.
13 Finish by breaking up sweets of your choice,
pile some into the scoop and sprinkle the
remainder onto the board.
TO ADD A MESSAGE
14 Roll out some coloured sugarpaste and use

the Push Easy uppercase, lowercase and
number cutters to personalise your cake.
Finally, attach some brightly coloured ribbon
around the edge of the board with doublesided tape or a glue stick.
SPECIAL OFFER All these products and
many more are available at a 10% discount to

Cake Decoration Heaven readers. Simply apply
code CDHM8 at the checkout (expiry date
31st July 2016).
Summer
&DNH
H E A V E N
93
Baby giraffe topper

frilling tool
FOR THE TOPPER
1 Use 25g (1oz) of light yellow fondant to

form a teardrop shaped body for the giraffe.
Insert a cocktail stick (toothpick) into the
centre of the body.
4 Form a ball for the giraffe's head out of 60g

(2oz) of light yellow fondant. Flatten the
head a little so that it has a similar height to
the body.
2 Make the legs as shown in the photo (2),

rolling out tapering lengths of fondant. For
each leg you need about 3g of light yellow
fondant. For each hoof you need about 1g
of brown fondant.
5 Roll a 3g sausage out of white fondant and

EXXIRMX7XMGOMXSRXLILIEHEWWLS[RMR
the photo (5). Use the frilling stick to make
holes for the eyes and the smaller side of
the dresden tool to make nose holes. Stick
100g (3oz) light yellow fondant

6g brown fondant
4g white fondant
6mm (in) ball of black fondant
SPECIAL EQUIPMENT
scalpel
Dresden tool
94
3 Stick the legs onto the body using a dab of

water or edible glue.
By Agnes Jagiello from Crumb Avenue

(crumbavenue.com)
wire
&D
H E A V E N Summer
two 3mm balls of black fondant into the

holes you made for the eyes.
6 Roll two 6mm (in) balls of light yellow
JSRHERX *SVQ XLIQ MRXS EXXIRIH XIEVHVST
WLETIW 9WMRK XLI WQEPPIV WMHI SJ XLI
dresden tool, mark lines as shown in the
TLSXS EFSZI XS HIRI XLI MRRIV TEVX
SJ XLI IEVW 9WMRK XLI FMKKIV WMHI SJ XLI
dresden tool, indent the inner section.
7 Roll two 3mm balls of white fondant. Form
EXXIRIH XIEVHVST WLETIW ERH WXMGO XLIQ
inside the ears and the indented area, as

WLS[R MR XLI TLSXS EFSZI 7QSSXL XLI
inner section with the bigger side of the
dresden tool.
8 Pinch XLI FEWI SJ XLI IEVW 9WI E WGEPTIP XS
GVIEXI E EX FEWI SR XLI IEVW 7XMGO XLI IEVW
to the giraffe's head using a dab of water or
edible glue.
9 %TTP] a tiny amount of edible glue on two
WLSVX TMIGIW SJ [MVI SV HVMIH WTEKLIXXM 6SPP
E WQEPP TMIGI SJ FVS[R JSRHERX SRXS IEGL
of the wires to form the giraffe's ossicones

KMVEJJIWLEZISWWMGSRIWSRXLIMVLIEHW
which aren't horns or antlers).
10 Insert the wires into the head. Roll two
QQFEPPWERHWXMGOXLIQSRXSTSJXLI
wires to create the ossicones.
11 %HHWQEPPWTSXWSJFVS[RJSRHERXon the
KMVEJJITPEGMRKXLIQ[LIVIZIV]SYXLMRO
they will look good. Finish with strands of
FVS[RTEWXISRXLIXSTSJXLILIEHJSV
tufts of fur.
Summer
&DNH
H E A V E N
95
.LGVD E C O R A T I O N S
Magical carousel cake
By Annie Rigg
Serves 12-14
FOR THE SPONGE CAKE
350g (12oz) unsalted butter, at
room temperature
6 large free-range eggs, beaten
2 tsp vanilla extract
KS^ TPEMRSYV
5 tsp baking powder
4-5 tbsp milk, at room temperature
TO DECORATE
pink and lilac food colouring pastes
edible metallic balls
1 mini sugar-coated chocolate egg
WYKEVS[IVW
FOR THE GINGERBREAD HORSES
KS^ TPEMRSYV
tsp bicarbonate of soda
a pinch of salt
1 rounded tsp ground ginger
1 tsp ground cinnamon
a large pinch of ground allspice
75g (2oz) unsalted butter, cold and diced
2 rounded tbsp golden syrup
1 large free-range egg yolk
FOR THE GLAC ICING
1 large free-range egg white
1 tbsp freshly squeezed lemon juice
250-300g (9-10oz) icing sugar, sifted
sparkly and black writing icings
FOR THE BUTTERCREAM
room temperature
700g (1lb 8oz) icing sugar, sifted
vanilla extract, optional
SPECIAL EQUIPMENT
20cm (8in) and 23cm (9in) round cake
pans, greased and base-lined with greased
baking parchment
1 *SVXLIKMRKIVFVIEHLSVWIWWMJXXLISYV
bicarbonate of soda, salt, ginger, cinnamon
and allspice into a bowl or an electric freestanding mixer.
2 Rub the butter into the dry ingredients
(or process) until the mixture resembles
breadcrumbs. Add the sugar and mix.
3 Beat the golden syrup and egg yolk
together, add to the bowl and mix to a
smooth dough, kneading very lightly.
4 *PEXXIRMRXSEHMWGGSZIV[MXLGPMRKPQERH
refrigerate for 30 minutes before using.
6 3REPMKLXP]SYVIH[SVOWYVJEGIVSPPXLI
gingerbread dough out to a thickness of
about 4mm. Stamp out your desired shapes
and arrange on the prepared baking trays.
Re-roll and stamp out any trimmings.
7 Bake on the middle shelf of the oven for
QMRYXIWYRXMPVQERHWXEVXMRKXS
darken very slightly at the edges. Leave
to cool slightly on the baking trays, then
transfer to a wire cooling rack.
8 For the sponge, cream the butter and sugar
in an electric mixer or with a handheld
IPIGXVMG[LMWOYRXMPTEPIPMKLXERHYJJ]
about 2-3 minutes. Very gradually add the
beaten eggs, mixing well between each
addition and scraping down the bowl with a
rubber spatula from time to time. Stir in the
vanilla extract.
9 7MJXXSKIXLIVXLITPEMRSYVERHFEOMRK
powder and add to the cake mixture in two
batches, mixing until smooth. Add the milk
and mix until smooth.
10 Divide the mix between the cake pans. Bake
on the oven's middle shelf until a skewer
inserted into the middle of the cakes comes
out clean 30-35 minutes for the small pan
and 40 minutes for the larger. Let the cakes
cool in the pans for 10 minutes before
turning out onto wire cooling racks.
11 For the glac icing, beat the egg white with
the lemon juice in a medium bowl until
combined. Gradually add the icing sugar
until the icing is smooth and the consistency
of slightly thickened double cream and will
coat the back of a spoon.
12 Spread the icing over the horse shapes with

the back of a spoon. Let set for at least
2 hours. Use sparkly writing icing to
decorate the horses and the black writing
icing to draw bridles and eyes on the
horses faces. Let dry for a further hour.
13 Wrap a ribbon around each dowelling rod
and the cardboard tube and secure the
ends with sticky tape.
14 For the buttercream, cream the butter in
an electric mixer or in a large bowl with
a handheld electric whisk until really soft.
Gradually beat in the icing sugar until pale
and smooth. Add a few drops of vanilla
extract, if using.
15 To assemble the carousel, put the larger
cake on a serving board. Use a long,
serrated knife to level the top of the cake
if necessary. Spread just less than half the
buttercream over the top and sides of the
cake, spreading evenly with a palette knife.
16 Divide the remaining buttercream between
two bowls and tint them pink and blue with
the food colouring pastes. Fill the piping
bags with the buttercream.
17 Place the second cake on a foil-covered
cake board slightly smaller than the cake.
Pipe buttercream rosettes in coloured
sections over the top and sides of the cake
and scatter with assorted edible balls. Use
more of the sparkly writing icing to pipe
lines between the coloured sections. Finish
with a mini sugar-coated egg in the middle.
18 7XMGOWYKEVS[IVWEPSRKXLIFSXXSQGEOI
ERHRMWLF]TMTMRKPMXXPIVSWIXXIWEPSRKXLI
bottom and decorating with more edible
metallic balls.
19 Push the ribbon-covered cardboard tube
into the middle of the bottom cake all
the way down to the plate. Arrange the
dowelling around the edges of the cake at
even intervals and push to the bottom of
the cake. Rest one iced horse against each
piece of dowelling.
20 Just before you're ready to serve, very
carefully place the top cake on top of the
dowelling. Serve immediately.
baking trays, lined with baking parchment

assorted ribbons
6 x 20cm (8in) dowelling rods
20cm (8in) cardboard tube
TMTMRKFEKWXXIH[MXLWXEVRS^^PIW
foil-covered cake board
96
The recipes on pages 96-99 are taken

from 50 Birthday Cakes for Kids by Annie
Rigg, photography by Sandra Lane,
published by Ryland Peters & Small.
RRP 12.99. 50 Birthday Cakes for Kids
is available to Cake Decoration Heaven
readers for just 9.99 (including UK
P&P). Call Macmillan Direct on 01256
302 699 and quote code GJ3.
Summer
&DNH
H E A V E N
97
Wise owl cake

By Annie Rigg

vanilla cake mix (see page 96)
or chocolate (substitute 4 tbsp
unsweetened cocoa for the same
EQSYRXSJSYV
VYFFIVWTEXYPEJVSQXMQIXSXMQI7XMVMRXLI
FOR THE FROSTING
vanilla extract.
Serves 12-16
FOR THE SPONGE CAKE
350g (12oz) dark chocolate,

roughly chopped
225g (8oz) unsalted butter
QPS^ QMPO
1 tsp vanilla extract
450g (1lb) icing sugar, sifted
TO DECORATE
chocolate buttons in different sizes
chocolate vermicelli
EOIHGLSGSPEXIFEV
1 chocolate-covered toffee bar
SPECIAL EQUIPMENT
7 0IZIPXLIXSTWSJXLIGEOIW[MXLEWLEVT
ORMJIMJRIGIWWEV]4PEGISRIGEOISRE
WIVZMRKTPEXIERHWTVIEHXLIGYXWYVJEGI
[MXLEFSYXXFWTSJJVSWXMRK'SZIV[MXL
the other cake layer, cut side down. Cover
XLIXSTERHWMHIWSJXLI[LSPIGEOI[MXL
XLVIIUYEVXIVWSJXLIVIQEMRMRKJVSWXMRK
WTVIEHMRKIZIRP][MXLETEPIXXIORMJI
8 Arrange the chocolate buttons over the

4 Divide between the prepared cake tins.
FSXXSQLEPJSJXLIGEOIXSVIWIQFPI
&EOISRXLIQMHHPIWLIPJSJXLITVILIEXIH
JIEXLIVWERHGSZIVXLIXSTLEPJSJXLIGEOI
SZIRJSVQMRYXIWSVYRXMPEWOI[IV
with chocolate vermicelli. Fill the piping bag
MRWIVXIHMRXSXLIQMHHPISJXLIGEOIWGSQIW
[MXLXLIVIQEMRMRKJVSWXMRKERHYWIXLMWXS
out clean. Leave the cakes to cool in the
TMTIJIEXLIVWEVSYRHXLIS[PWJEGI
XMRWJSVQMRYXIWFIJSVIXYVRMRKSYXSRXS
a wire cooling rack. Turn the cakes the right
9 Position assorted chocolate buttons on top
way up and leave to cool completely.
SJXLIWTVMROPIWJSVXLII]IW'YXXLIEOIH
chocolate bar into thin pieces and push into
5 *SVXLIJVSWXMRKQIPXXLIGLSGSPEXIERH
XLIFSXXSQIHKISJXLIGEOIXSQEOIPIKW
FYXXIVXSKIXLIVMRELIEXTVSSJFS[PWIX
2 x 23cm (9in) round springform cake

tins, greased and base-lined with
greased baking parchment
TMTMRKFEKXXIH[MXLE
star-shaped nozzle
98
6 In another bowl, whisk together the milk,

vanilla extract and icing sugar until smooth.
Add the cooled chocolate mixture and stir
YRXMPWQSSXL0IEZIXLIJVSWXMRKXSWIXERH
XLMGOIRYTWPMKLXP]FIJSVIYWI
&D
H E A V E N Summer
SZIVETERSJFEVIP]WMQQIVMRK[EXIVHS
RSXPIXXLIFEWISJXLIFS[PXSYGLXLI
[EXIV 7XMVYRXMPQIPXIHERHWQSSXLXLIR
set aside to cool slightly.
10 'YXXLIXSJJIIFEVMRLEPJ7PMGISRILEPJ
HMEKSREPP]MRXSX[STMIGIWJSVXLI[MRKWERH
TYWLSRIMRXSIEGLWMHISJXLIS[P'YXXLI
VIQEMRMRKXSJJIIFEVEXERERKPIXSQEOIE
FIEOERHTSWMXMSRSRXLIS[PWJEGI
Pixie toadstool cake

By Annie Rigg
Serves 12
FOR THE SPONGE CAKE
vanilla cake mix (see page 96)
FOR THE BUTTERCREAM
room temperature
700g (1lb 8oz) icing sugar, sifted
vanilla extract, optional
TO DECORATE
red food colouring paste
white chocolate rainbow buttons
red liquorice shoelaces
red writing icing
assorted candies and sprinkles
SPECIAL EQUIPMENT
1.3 litre and 1 litre ovenproof bowls,
KVIEWIHERHHYWXIH[MXLSYV
15cm (6in) thin, foil-covered card
cake board

VYFFIVWTEXYPEJVSQXMQIXSXMQI7XMVMRXLI
vanilla extract.
7 Divide the buttercream between two

FS[PWERHXMRXSRIFS[PVIH[MXLXLIJSSH
colouring paste and leave the other plain.
8 Place XLIWQEPPIVGEOIEXWMHIHS[RSR
a serving plate and level the top a little
XSQEOIEEXWYVJEGI'SZIVXLIIRXMVI
cake with the plain buttercream, spreading
IZIRP][MXLETEPIXXIORMJI8LMW[MPPFIXLI
toadstool stem.
9 Place the larger cake on the cake board and

cover with the red buttercream, spreading
IZIRP][MXLETEPIXXIORMJI7XMGO[LMXI
chocolate rainbow buttons all over it.
4 7poon into the prepared bowls until they

EVIX[SXLMVHWJYPP&EOIJSVQMRYXIWSV
YRXMPEWOI[IVMRWIVXIHMRXSXLIQMHHPISJ
the cakes comes out clean. Let the cakes
GSSPMRXLIFS[PWJSVQMRYXIWFIJSVI
turning them out onto wire racks to
cool completely.
10 Cut a red liquorice shoelace into a door

WLETIWXMGOXSXLIJVSRXSJXLIXSEHWXSSP
stem and decorate the edges with red
[VMXMRKMGMRK6ITIEXJSVXLI[MRHS[W
5 Use EPSRKWIVVEXIHORMJIXSPIZIPXLI
FSXXSQWSJXLIGEOIWMJRIGIWWEV]
11 Just FIJSVIWIVZMRKGEVIJYPP]WMXXLI
XSEHWXSSPGETSRXSTSJXLIWXIQERH
decorate around the plate with assorted
candies and sprinkles.
6 For the buttercream, cream the butter in

an electric mixer or in a large bowl with
ELERHLIPHIPIGXVMG[LMWOYRXMPVIEPP]WSJX
Gradually beat in the icing sugar until pale
ERHWQSSXL%HHEJI[HVSTWSJZERMPPE
I\XVEGXMJYWMRK
Summer
&DNH
H E A V E N
99
Knights of the round table cake

By Zoe Clark
FOR THE CAKE
12.5cm (5in) round, 11.5cm (4in)
deep cake, freshly iced in
grey sugarpaste
TO DECORATE
HEVOKVI]VIHERHFPEGOS[IVTEWXIW
WOI[IVW
1.5cm (58in ) red and black ribbons
double-sided tape
X[MRI
SPECIAL EQUIPMENT
FVMGO[SVOIQFSWWIV
4VSNIGXWERHTLSXSKVETL]SRTEKIWXEOIRJVSQSimply Perfect Party Cakes For KidsF]>SI'PEVOTYFPMWLIHF](EZMH

'LEVPIW
castellated strip cutter (or small

square cutter)
100
shield template
edible glue
1 'EVIJYPP]FYXUYMXIVQP]TVIWWXLI
FVMGO[SVOIQFSWWIVMRXSXLIWSJXMGMRK
;SVOEVSYRHXLIFEWISJXLIGEOIVWX
XLIREVSYRHXLIXST9WIWQSSXLIVWXS
LIPT]SYLSPHXLIGEOIMRTPEGIMJRIGIWWEV]
2 9WIETEMRXFVYWLIRHXSQEVOER]PMRIW
QMWWIH[MXLXLIFVMGO[SVOIQFSWWIV
3 6SPPEWXVMTJVSQXLIHEVOKVI]S[IVTEWXI
EXPIEWXGQMR PSRKERHGQMR
[MHIERHGYXXLIGEWXIPPEXIHXVMQEPSRK
SRIIHKI%PPS[MXXSHV]ERHWXMJJIREPMXXPI
FIJSVIEXXEGLMRKEVSYRHXLIXSTSJXLIGEOI
[MXLIHMFPIKPYI1EOIWYVIXLEXXLIWUYEVIW
WXERHYTVMKLXRMGIP]ERHHSRXSTHS[R
4 'EVIJYPP]GYXSYXEWLMIPH[MXLEWLEVT
ORMJISVWGEPTIPYWMRKEXIQTPEXI8SHS
XLMWGYXSYXVIHERHFPEGOWLMIPHWVWX
then cut through the centre horizontally
ERHZIVXMGEPP]JSVIEGL8EOIX[SSTTSWMXI
GSVRIVWJVSQSRIGSPSYVERHTSWMXMSRXLIQ
[MXLXLIEPXIVREXMZISTTSWMXIWSJXLISXLIV
GSPSYVXSVIGSRWXVYGXXLIWLETI'YXSYX
XLIVIPIZERXRYQFIVJVSQKVI]S[IVTEWXI
ERHEXXEGLXSXLIWLMIPH[MXLIHMFPIKPYI
5 6SPPSYXXLIVIQEMRMRKKVI]S[IVTEWXI
ERHWXMGOXLIGLIUYIVIHWLMIPHSRXST[MXL
IHMFPIKPYI'YXEVSYRHXLIWLETIPIEZMRKE
WQEPPFSVHIVXSJVEQIMX7XMGOXLIWLMIPHXS
XLIGEOI[MXLEWQEPPEQSYRXSJIHMFPIKPYI
6 For XLIFYRXMRKXSTTIVWIGYVIXLIX[MRIXS
XLIXSTSJ each WXVE[SVWOI[IV YWMRKE
HSYFPIORSX'YXX[S GQMR PIRKXLW
JVSQGQ/8MR red satin ribbon and
threeGQMR PIRKXLsJVSQ GQ/8MR
black satin ribbon, or use your own desired
GSPSYVWERHGYXSYXE:JVSQIEGLSRI
%XXEGLE TMIGISJHSYFPIWMHIHXETIXSXLI
TPEMRIRHSJIEGLVMFFSR, then JSPHXLIQ
SZIVXLIX[MRIXSWIGYVI7XEVX[MXLXLISRI
in XLIQMHHPIERH[SVOSYX[EVHWXSIRWYVI
the ribbons are evenly WTEGIH-J]SYTVIJIV
]SYGSYPHYWIGSPSYVIHTETIV WXVMTWinstead
SJVMFFSR8MIEWQEPPWEXMRVMFFSRFS[XS
the XSTSJIEGLWXVE[XSGSZIVXLIORSXWSJ
XLIX[MRI *MRMWLF]MRWIVXMRKXLIXSTTIVMR
TPEGIF]TYWLMRKXLIWOI[IVWMRXSXLIXST
SJXLIGEOI
TIP (S[RWMÎERHHIGSVEXIQMRMGEOIWYWMRK
XLIWEQIXIGLRMUYIW(IGSVEXIXLIXSTWSJXLI
GEOIW[MXLWLMIPHWERHLIPQIXW
Summer
101
Teddy bears picnic

By Zoe Clark
FOR THE CAKE
18cm (7in) square, 11.5cm (4in) deep
cake, freshly iced in beige (mix ivory and
brown) sugarpaste
TO DECORATE
1 Press the basket weave embosser into the

sugarpaste covering, starting on one side
and working all the way around the base of
the cake, then go around the upper part of
the cake. The design wont meet perfectly
as the cutter isnt tall enough. Any overlap is
covered later by the satin band and bow.
150g (5oz) beige sugarpaste to match

cake icing, mixed with 0.75ml (18 tsp) CMC
2 Press the design into the cake top in the

same way, smoothing out if necessary. Pay
attention to corners, which will be visible.
S[IVTEWXIWKS^ [LMXIK
(1oz) pink, 40g (1oz) pale blue, 5g (18oz)

each of brown, darker pink and green
400g (14oz) coffee-coloured modelling
paste (mix brown and white)
royal icing
30cm (12in) round cake drum, iced with
ivory sugarpaste
3 Roll out a quarter of the beige sugarpaste

into a thin sausage about 75cm (29in) in
PIRKXLVWXYWMRK]SYVLERHWXLIRYWMRK
a smoother to make the roll even. Fold it
in two, then start twisting the sugarpaste
strands to create a rope-like effect. Repeat
this three more times using the rest of the
beige sugarpaste.
SPECIAL EQUIPMENT
4 Brush some edible glue around the top

edge of the cake. Stick one piece of rope
onto the front of the cake, trimming each
end halfway along the sides. Stick the next
piece around the back top edge and trim
again halfway along each side, joining up
a piece of spaghetti
[MXLXLIVWXTMIGI6ITIEX[MXLXLIPEWX
5
1.5cm ( 8MR VMFFSRWQ]H FIMKIERH
two pieces around the bottom of the cake.
3
1.25m (1 8yd) blue
GYXXIVWGQMR FEWOIX[IEZI
IQFSWWIVTEXGL[SVOQQMR WXVMT
2S.IQ GMVGPIWGQ38in), 1.5cm
(58in), 2cm (in), 2.5cm (1in), 3.5cm (138in)
102
5 To make the picnic blanket, roll out 150g

S^ SJ[LMXIS[IVTEWXIXSQQ
(18in) thick and cover under a piece of
TPEWXMG6SPPSYXXLITEPIFPYIS[IVTEWXI
to 2mm thick and use the strip cutter to
cut out stripes. Remove the plastic on the
[LMXIS[IVTEWXIERHPE]XLIWXVMTIWSR
top, spacing them out evenly. Carefully press
the stripes into the paste, rolling the paste
to 2mm thick. Cut a 20cm (8in) square and
attach the blanket onto the cake with a
small amount of edible glue.
6 To make the smaller bears body, roll 90g
S^ SJXLIGSJJIIGSPSYVIHQSHIPPMRK
paste into a ball and then form it into a
cone shape. Repeat for the larger bear, this
XMQIYWMRKK8oz) of modelling paste.
Stick a piece of spaghetti down through the
centre of each bear and snap it off about
2.5cm (1in) above the top of the body.
7 To make the smaller bears legs, roll 16g
(oz) of coffee-coloured modelling paste
per leg into a ball and then form the balls
MRXSVSYKLGSRIWLETIW9WI]SYVRKIV
to taper the narrow parts, leaving wide
feet. Use a knife to trim the ends, cutting
diagonally down and away from the feet.

Repeat the process for the larger teddy
bear using 18g (58oz) of modelling paste
per leg. Attach the legs onto the bodies
with edible glue.
8 To make the arms, use 10g (oz) of coffeecoloured modelling paste per arm for the
smaller bear and 12g (38oz) per arm for the
larger bear. Roll the paste into a sausage
shape, then taper it into a point. Attach the
arms onto the bears using edible glue. The
girl teddy has an arm resting on a foot and
the boy has both arms coming around in
front of him.
9 Roll 40g (1oz) of modelling paste into
a ball for the smaller bears head and 45g
(138oz) for the larger bears head. Mix a
pea-sized amount of the coffee-coloured
modelling paste with the same amount of
[LMXIS[IVTEWXI7TPMXXLITEWXIMRXSX[S
VSPPX[SQSVIFEPPWERHWUYEWLXLIQEX
7XMGOSRISRXSIEGLSJXLIFIEVWJEGIW[MXL
edible glue and use the edge of a 1cm (38in)
GMVGPIGYXXIVXSQEVOSRXLIMVWQMPIW7IGYVI
the heads on top of the bodies, pushing
them over the spaghetti.
10 6SPPX[SXMR]TMIGIWSJFVS[RS[IVTEWXI
for the bears noses and draw in the eyes
with black edible pen. For the ears, roll two
pea-sized amounts of beige sugarpaste for
each bear, indent the centres with the end
of a paintbrush or ball tool and attach them
to the bears heads using edible glue. Leave
to dry.
11 For the smaller bears bow, thinly roll
SYXKS^ SJTMROS[IVTEWXIXS
approximately 10cm (4in) long and 4cm
(1in) wide. Cut even 0.75-1cm (-38in)
wide strips along the length of the paste.
Take one strip and wrap it around the
bears neck, securing it in place with edible
glue and cutting to size if necessary.
14
12 8EOIERSXLIVTMROS[IVTEWXIWXVMTXVMQ
it to 8cm (3in) long and then pinch it in
the middle and at each end. Fold and glue
the two ends into the middle to form the
loops. Use the 2cm (in) piece cut from
the loop strip to make the knot. Fold over
XLIWMHIWVWXERH[VETERHWXMGOMXEVSYRH
the centre of the loops. Pinch one end of
two remaining strips to form the bows tails.
7XMGOXLIXEMPWXSSRIWMHISJTEWXIEVSYRH
the bears neck, with one overlapping the
other, then attach the bow on top with
edible glue. Trim the tails with scissors.
13 To make the modelled cake, thinly roll out
XLIPIJXSZIVTMROS[IVTEWXIERHGYXSYX
four discs with the 2.5cm (1in) circle cutter.
6SPPSYXEFSYXKS^ SJ[LMXIS[IV
paste and cut out three discs of the same
size and one disc using the 3.5cm (138in)
GMVGPIGYXXIVJSVXLITPEXI7XMGOXLIHMWGW
together with edible glue, then roll nine tiny
FEPPWJVSQXLIHEVOIVTMROS[IVTEWXIERH
attach in place.
14 To make the teapot, roll 10g (oz) of white
S[IVTEWXIMRXSEFEPPXLIRMRXSEFYPF
WLETIEXXIRMRKXLIXSTERHFSXXSQ1EVO
the top with the 1cm (38in) circle cutter.
Cut out a 1.5cm (58in) circle for the base
and indent around the edge with the end
of a paintbrush. Roll a tiny sausage for the
handle, cut another 1.5cm (58in) circle for
XLIPMHERHVSPPEXMR]FEPPXSKSSRXST7XMGO
the teapot together with edible glue.
16 To make the sandwiches, simply cut small

WUYEVIWSJKVIIRS[IVTEWXIWERH[MGL
XLIQ[MXL[LMXIS[IVTEWXIXLIRGYX
them into triangles. Make a round plate
JVSQ[LMXIS[IVTEWXIYWMRKXLIGQ
(in) circle cutter, attach one sandwich
triangle using edible glue and stick this to
the larger bears paws. Make another plate
with the 2.5cm (1in) circle cutter and attach
the sandwiches onto this with edible glue.
17 Make the teacup from a small, wide cylinder
SJ[LMXIS[IVTEWXIXSTTIH[MXLEHMWG
SJFVS[RS[IVTEWXI6SPPEXLMRWEYWEKI
SJ[LMXIS[IVTEWXIJSVXLILERHPIERH
attach in place with edible glue. Cut out a
VSYRHHMWGTPEXIJVSQ[LMXIS[IVTEWXI
using the 1.5cm (58in) circle cutter and
attach the teacup to this using a small
amount of edible glue.
18 7IGYVIXLIFIEVWSRXSXLIGEOI[MXLWSQI
VS]EPMGMRK7XMGOXLITMGRMGMXIQWSRXSXLI
cake using edible glue if they are still slightly
wet, or royal icing if they are dry.
19 Wrap the beige ribbon around the cake to
GSZIVXLINSMRMRXLIFEWOIX[IEZI7IGYVI
in place at the front and back with doublesided tape. Make a little bow and stick it
onto the ribbon with more double-sided
tape. Finish by securing the blue ribbon
around the base drum.
15 To make the cupcake held by the smaller

bear, roll a tiny tapered cylinder from pink
S[IVTEWXIERHYWIEWLEVTORMJIXSMRHIRX
ridges all the way around it. Roll a tiny thin
WEYWEKISJ[LMXIS[IVTEWXIERHGSMPMX
around to make the buttercream swirl on
top of the cupcake. Top with a small ball
SJHEVOIVTMROS[IVTEWXIERHWXMGOXLI
cupcake together with edible glue.
Summer
&DNH
H E A V E N
103
Lion topper
By Sara Simone (www.stunningcakes.me)
FOR THE TOPPER
1.2kg (2lb 10oz) light brown marzipan
or fondant
about 100g (3oz) dark brown fondant
a little bit of white and pink fondant
a tiny bit of black, red and
yellow fondant
CMC
SPECIAL EQUIPMENT
non-stick board and rolling pin
Dresden, needle and ball or bone tools
2 cocktail sticks or spaghetti
round cutter set, plain-bladed knife
and pizza cutter
104
1 Knead the marzipan and roll 80g (3oz)

into a potato shape for the torso. Take 40g
(1oz) for the head of the lion and roll
into a pear shape. Insert a strong piece of
spaghetti or a cocktail stick.
2 Take 10g (oz) of marzipan for each leg.
Roll into a sausage, then shape the feet.
3 Make cuts in the feet with the Dresden
tool for the toes and then push dark brown
fondant onto the underside of the foot for
the paws. If it doesnt stick, use a little bit of
water or edible glue. Press down the upper
end of the leg.
4 Attach the torso to the end of the legs.
5 Form the arms in the same way as the legs
and stick them onto the torso.
6 For the little cake, roll out dark brown and
pink fondant and cut out circles. For the

candle, use the tiny amounts of red and
yellow fondant or sugarpaste.
7 If you like, decorate the little cake with
nonpareils. Insert a piece of spaghetti in the
torso of the lion to make a support for the
mini cake.
8 Place the little cake between the arms on
top of the spaghetti.
9 8EOIXLILIEHERHTVIWW]SYVPMXXPIRKIVW
into the marzipan to form the eye sockets.
10 Make a deeper hole with the Dresden tool
for both eyes.
11 Press into each hole a small ball of white
paste, then an even smaller black one. To
make a little glint of light in the eye, press
on a tiny white ball.
11
15
17
4LSXSWF]*VMWO]4M\IPW
12 To get the shape of the eyebrows, gently

press the marzipan above the eyes together
[MXL]SYVRKIVW
13 Make the eyelid with a tiny 'banana' of
FVS[RQEV^MTER4VIWWMXKIRXP]SRXSXLI
JEGI[MXLXLI(VIWHIRXSSP
14 Make a deep line with the needle tool for
the mouth and a smaller one going up to
XLIRSWI
15 3TIRYTXLIQSYXL[MXLXLI(VIWHIRXSSP
16 Gently press some white fondant into the
QSYXL7LETIMXIZIRP]ERHHVE[WSQIPMRIW
XLIFEWISJXLIRIGOYTXSXLIJSVILIEH
4VIWWHS[RXLITEVXWSJXLIQERI[MXLXLI
(VIWHIRXSSP
JSVXLIXIIXL[MXLXLIRIIHPIXSSP*SVQE
little triangle for the nose and push some
XMR]LSPIWMRXLIRSWI[MXLXLIRIIHPIXSSP
17 Knead the dark brown fondant and add a
generous pinch of CMC to make a stronger
QSHIPPMRKTEWXI6SPPSYXXLIJSRHERXERH
cut 'pineapple slices' with a taller and a
smaller cutter, then cut in stripes (but not
XLVSYKL [MXLXLITM^ÊGYXXIV
19 Dont forget the ears press them gently

MRIEGLQEHIJVSQEFSYXKSJQEV^MTER
20 8SRMWLJSVQXLIXEMPSYXSJEVSPPSJ
marzipan (2g) and a little bit of dark brown
JSRHERX4VIWWMXHS[RERHXLIRWMXXLIPMSR
SRXLIIRH
18 Lay the brown fondant mane around

XLIRIGO6ITIEXXLMWX[SSVXLVIIXMQIW
XLIRTYXXLILIEHSRXLIXSVWS7XMGOSR
matching sizes of the 'pineapple slices' from
Summer
&DNH
H E A V E N
105
4VSNIGXERHTLSXSKVETL]XEOIRJVSQBake Me I'm Yours CookieF]0MRH]7QMXLTYFPMWLIHF](EZMH

'LEVPIW
106
Baby shower bootees

By Lindy Smith
FOR THE VANILLA COOKIES
KS^ TPEMRSYVWMJXIH
XWTFEOMRKTS[HIV
KS^ GEWXIVWYKEV
KS^ FYXXIVHMGIH
WQEPPJVIIVERKIIKKFIEXIR
XFWTKSPHIRW]VYT
XWTZERMPPEI\XVEGX
TO DECORATE
TMTMRKKIP
WYKEVTEWXITEPITMROTMROHIIT
TMROTEPIKVIIRKVIIRSVERKI
SPECIAL EQUIPMENT
WSGOGSSOMIGYXXIV
GEVH
GYXXMRK[LIIP
WYKEVKPYI
GVEJXORMJI
WYKEVWLETIV

2 Place the dry ingredients in a mixing bowl.
Add the butter and rub together with your
RKIVXMTWYRXMPXLIQM\XYVIVIWIQFPIWRI
breadcrumbs. Make a hollow in the centre
ERHTSYVMRXLIFIEXIRIKKKSPHIRW]VYT
ERHZERMPPEI\XVEGX1M\XSKIXLIV[IPPYRXMP
you have a ball of dough.
3 4PEGIXLIHSYKLMRETPEWXMGFEKERHGLMPPMR
the fridge for 30 minutes.
4 6SPPXLIHSYKLSYXSREPMKLXP]SYVIH
WYVJEGIXSQQMR XLMGOERHWXEQTSYX
XLIGSSOMIW[MXLEWSGOWLETIHGYXXIV
5 Lightly knead and re-roll the trimmings
XSKIXLIVEKEMRXSYWIYTEPPXLIHSYKL
Place the cookies on greased baking sheets.
6 Bake for 12-15 minutes until lightly coloured
ERHVQFYXRSXGVMWT0IEZISRXLIXVE]JSV
2 minutes before transferring to a wire rack
XSGSSPGSQTPIXIP]
7 6SPPSYXWYKEVTEWXIMR]SYVGLSWIRGSPSYV
and cut out with the sock cookie cutter.
4EMRXTMTMRKKIPSZIVIEGLGSSOMIERHGSZIV
[MXLWYKEVTEWXI
8 8SEHHXLILIIPXSIERHGYJJQEOIE
XIQTPEXISJXLIWSGOWLETIERHXVERWJIVXS
GEVH'YXSYXXLILIIPXSIERHXSTWIGXMSRW
Thinly roll out your chosen colours. Place
XLIGEVHWIGXMSRWSRXSXLIVSPPIHSYXTEWXI
and cut around each with a cutting wheel.
Attach the sections to the cookie using
sugar glue.
9 8SEHHWXVMTIWXLMRP]VSPPSYXX[SGSPSYVW
SJTEWXIERHGYXQQMR WXVMTWSJTEWXI
from one colour and 3mm (18MR WXVMTWSJ
TEWXIJVSQERSXLIV4EMRXPMRIWSJWYKEVKPYI
SRXSXLIGSSOMIERHTPEGIXLIWXVMTWSRXST
Trim off the excess with a craft knife. Soften
SRISJXLITEWXIWERHTPEGIMREWYKEV
WLETIVXSKIXLIV[MXLEWQEPPVSYRHHMWG
7UYIIÎSYXEPIRKXLSJTEWXIERHEHHXS
XLIWXVMTITEXXIVR6ITIEX
'EVXVYGOXVEMRERHVIIRKMRIGSSOMIW
&]6SF]R/MRK
FOR THE COOKIES
cookie recipe of your choice
TO DECORATE
white fondant
black, blue, red, yellow and grey
food colourings
SPECIAL EQUIPMENT
GEVXVYGOXVEMRSVVIIRKMRIGYXXIVW
rolling pin
circle cutter
ball tool
sharp knife
1 9WMRK]SYVJEZSYVMXIVIGMTIQEOIGSSOMIW
ERHGYXMRXSGEVXVYGOXVEMRERHVIIRKMRI
WLETIW&EOIERHPIEZIXSGSSP
7 1EOI[MRHS[WJVSQKVI]SVFPEGOJSRHERX
ERHGYXWXVMTWERHWUYEVIWXSLMKLPMKLXEJI[
HIXEMPWSRXLIZILMGPIW
2 7XEVXF]GSPSYVMRKXLIJSRHERX[MXLXLI
HIWMVIHJSSHGSPSYVMRKXLIRVSPPXLI
JSRHERXXSEQQXLMGORIWW
8 9WITMTMRKKIPSVWYKEVW]VYTXSWXMGOSRXLI
ZEVMSYWIQFIPPMWLQIRXW
3 'YXSYXXLIWLETIYWMRKXLIWEQIGYXXIV
[LMGL[EWYWIHXSGYXSYXXLIGSSOMI
4 9WMRKTMTMRKKIPSVWYKEVW]VYTHEQTIRXLI
GSSOMIERHTPEGIXLIJSRHERXSRXST
9 6IQIQFIVXLEXIZIV]HIXEMPSJEVIEP
ZILMGPIHSIWRXLEZIXSFITYXSREXMR]
GSSOMIWMQTPIMWFIWXEWXLIIRHTVSHYGX
SRP]RIIHWXSFIERMQTVIWWMSRSJ[LEXXLI
VIEPSFNIGXPSSOWPMOI
5 ,EZIEPPXLIGSPSYVWRIIHIHJSVXLIHIWMKR
TVIGSPSYVIHERHVIEH]EXLERHXLIRVSPP
SYXERHGYXSYXXLIHIXEMPW
6 *SV[LIIPWYWIFPEGOGSPSYVIHJSRHERXERH
GYXGMVGPIWXLIRYWIEWQEPPFEPPXSSPXSTYWL
WQEPPHIRXWXSPSSOPMOIXLIRYXWLSPHMRKXLI
[LIIPWSR
This recipe
is taken from
Embellished Cookies
by Robyn King,
published by New
Holland Publishers,
RRP 14.99.
Summer
&DNH
H E A V E N
107
T E C HNIQ U E FO C US
3HUIHFWSLSLQJ
Fine details in cake decorating are achieved by piping royal icing Kristine Samuell show us
LS[ XS QEWXIV XLI EVX SJ GVIEXMRK HSXW XIEVHVSTW VSWIXXIW S[IVW ERH QSVI
This extract is
taken from A Year Of
Gingerbread Houses
by Kristine Samuell,
published by Lark, RRP
14.99. Available from
www.thegmcgroup.com
108
P I P I N G
Piping: the rules

MASTER THE BASICS
1 Piping follows a basic pattern hold the

piping bag with the decorating tip pointing
to the surface.
2 Gently touch the tip to the surface.
3 Squeeze XSWXEVXXLIS[SJMGMRK[LMPI
raising the tip just slightly above the surface.
The icing attaches to your touch point.
4 Use varying amounts of motion and
pressure to create the shapes you want.
5 Stop squeezing the bag to stop the icing.
6 Pull the tip away.
TIP Some forms are piped with the bag
WXVEMKLXYTEFSZIXLIWYVJEGIEX[LMPI
others require holding the bag at a 45 angle.
KEYS TO GOOD PIPING
1 Icing of the correct consistency.

2 A WQEPPIVTMTMRKFEKRSQSVIXLERLEPJ
PPIH[MXLMGMRK
3 A EXWYVJEGI
4 4EXMIRGIpractice and steady hands!
TIP Youll RHXLEXYWMRKSRILERHXSWUYIIÎ
the icing bag and the other hand to guide and
support the tip will make your piping more
steady and uniform. Leaving elbows or extra
RKIVW SR XLI [SVO WYVJEGI WXEFMPMÎW ]SYV
hands (Fig. 1 and 2).
FIG: 1
Piping techniques
THE DOT
1 Use a round tip with medium thick or

medium thin icing.
4 When XLI HSX MW FMK IRSYKL WXST WUYII^MRK

the bag.
2 Holding XLI TMTMRK FEK WXVEMKLX YT EX

touch the tip to the surface and squeeze.
5 Lift the tip clear. If you have a stray tail

JVSQ XLI XST SJ ]SYV HSX XV] YWMRK XLI XMT
XS WGVETI MX SJJ EW ]SY RMWL SV TEX MX HS[R
[MXL E HV] RKIVXMT
3 While OIITMRK XLI XMT MRWMHI XLI HSX *MK

continue squeezing and lift the bag slightly.
FIG: 2
THE LINE
1 Choose a round tip to use with medium

thin icing.
2 Hold the piping bag at 45.Touch the tip
gently to the surface and squeeze.
3 Lift XLI XMT WPMKLXP] EFSZI XLI WYVJEGI
GSRXMRYI WUYII^MRK ERH TYPP KIRXP] HS[R
the line.
4 The icing will fall from the tip with a slight

arc (Fig. 3). Lay the icing down rather than
drawing with it.
5 Imagine XLI MGMRK MW E PSRK STT] WTEKLIXXM
noodle and youre coaxing it down in a
straight line.
6 When XLI PMRI MW HSRI WXST WUYII^MRK ERH
touch the tip to the surface to anchor the
line. Lift the tip away.
FIG: 3
Summer
&DNH
H E A V E N
109
TEARDROP OR SHELL
1 Choose a round or star tip. The teardrop

shape is just a dot or star with the tail
pulled out.
2 Touch the tip gently to the surface and
squeeze while holding the piping bag at 45.
3 Lift the tip slightly and continue squeezing
to increase the size of the dot, then pull
slowly away to make the tail (Fig. 6). Stop
squeezing. This shape may work better if
you slightly drag or scrape your tip on the
surface at the tails end.
FIG: 6
FIG: 7
THE HEART
1 Pipe two teardrops next to each other with

the points joining (Fig. 4).
THE ZIGZAG
1 Choose a round or star tip to use with

medium thick icing.
FIG: 4

squeeze while holding the piping bag at 45.
Lift the tip slightly and continue squeezing
while you move back and forth, laying the
string of icing up and down (Fig. 7).Touch
the tip to the surface and stop squeezing at
the end of the zigzag and pull away.
FIG: 8
THE STAR
1 Choose a star tip to use with some

medium thick icing.
squeeze while holding the piping bag
straight up at 90. Lift the tip slightly above
the surface and continue squeezing until the
star is the right size (Fig. 5). Stop squeezing
and lift the tip away.
FIG: 5
THE ROSETTE
1 Choose a star tip to use with medium thick

icing. Touch the tip gently to the surface
and squeeze while holding the piping bag
straight up at 90.
2 Lift the tip slightly above the surface and
110
&DNH
H E A V E N Summer
continue squeezing while you drop a circle

of icing around the start point (Fig. 8). Stop
squeezing and pull away in the direction of
your circle instead of straight up. This will
leave a small tail instead of a blunt stopping
point. For a wreath, pipe a bigger circle to
make an open rosette.
P I P I N G
LEAVES
1 Pipe a teardrop for a simple leaf. To give

the teardrop a larger base, zigzag slightly
as you begin. Piping a teardrop shape with
tip no. 349 or no. 352 creates leaves that
are more three-dimensional. These tips
resemble the open mouth of a baby bird. As
you pipe leaves, keep the points of the tips
up and down, just like a birds beak opens.
Using medium thick icing, touch one point
of the tip gently to the surface and squeeze.
Continue squeezing until your leaf is the
correct size, then pull away as you stop
squeezing (Fig. 9).
FIG: 9
2 -J XLI PIEJ W XMT FVIEOW WLSVX YWI ]SYV RKIVW

to gently pull it out to a point.To vary the
base of the leaf, zigzag slightly or use a
pumping motion to create pressure waves.
CURLICUES, SCROLLS AND SPIRALS

FIG: 11
1 Pipe these freehand or use pre-drawn

patterns to practice. Photocopy the pattern,
tape it to the table, tape waxed paper on
top and pipe away. Squeeze harder or slow
the movement of your tip to make the
lines thicker. Use less pressure or move
QSVI UYMGOP] JSV XLMRRIV PMRIW8V] JSV YMH
movement. Keep the tip quite close to the
surface and let the icing build rather than
drop.When you pressure pipe, you force
the icing to build in certain areas by slowing
or stopping the movement of the tip.
FIG: 10
GRASS
1 Using tip no. 233 and medium thick icing,

hold the icing bag straight up at 90. Hold
the end of the tip just barely above the
surface and squeeze to attach. Continue
to squeeze and lift up slightly to produce
the length of grass needed (Fig. 10). Its
important to attach the strands of icing to
the surface before lifting or the entire clump
of grass will come up on your tip.
VINES
1 Make a vine by piping a series of angled

teardrops (Fig. 11).
STUDYING THE FINE

PRINT OF FINE PIPING
Using small (no. 1, no. 0, no. 00) tips means
even tiny sugar clumps can cause problems.
Royal icing piped through tips with very
small openings requires special treatment.
Mix the icing at slow speed to reduce
the size and number of air bubbles a
bubble causes the line of icing to break as it
GSQIW XLVSYKL XLI XMT -J ]SY RH FYFFPIW
gently work the icing back and forth against
the side of the bowl with a spatula, like an
artist works paint with a palette knife.This
removes some of the air.
Thin a coffee cup full of icing just a bit.
Pipe a few teardrops to test the consistency.
8LI MGMRK WLSYPH S[ IEWMP] JVSQ XLI XYFI
and maintain its teardrop shape without
EXXIRMRK GSQTPIXIP]
Even tiny lumps of powdered sugar
SVQIVMRKYITS[HIVGERGPSKXLIRI
tip openings. Strain thinned royal icing to
remove any lumps. Cut a 15cm (6in) square
from a new, inexpensive pair of tights.
Secure them loosely over the top of a
coffee cup with a rubber band. Spoon the
FIG: 12
FIG: 13
icing into the middle of the tights. Carefully

remove the rubber band and gather and
twist the hose edges to form a small sack
of icing (Fig. 12). Continue to twist and push
the icing until it squeezes out of the hose
and drops into the cup (Fig. 13).Voila, no
more lumps!
Use a small round tip on your decorating

FEKERHPPMXSRP]SRIXLMVHJYPP7IIXLI
photos in the piping section for suggestions
on how to support and steady your
hands. Practice, practice, practice. With
correct equipment and icing of the proper
GSRWMWXIRG]TVEGXMGIQEOIWRITMTMRKENS]
Summer
&DNH
H E A V E N
111
Image Stork (www.bakewithstork.com) * Contents subject to change
ON SALE
5 MAY
112
6XPPHUIXQ
cupcakes that are perfect for parties
BEGINNER BASICS
Go back to basics with our
essential guide to teaching
kids how to make cupcakes
NEW TECHNIQUES
Embrace the art of using
cutters and embossers to
decorate fashion-inspired bakes
Alice in Wonderland cupcakes

Fathers Day designs & much more
TE M P L ATE S
Templates
Here are the templates that
you will need for some of the
cakes in this magazine. Trace
over them at this size to use in
your cake decorating projects,
then scale to your desired size.
Eagle topper on page 48
1950s diner cake on page 56
(From Sugar Birds: 20 To Make by Frances McNaughton,

published by Search Press. www.searchpress.com)
(By Trudy Mitchell from JellyCake www.jellycake.co.uk)
Sunset silhouette cake on page 72

(From Airbrushing On Cakes by Cassie Brown,
published by Search Press. www.searchpress.com)
Summer
&DNH
H E A V E N
113
I N TH E K I TCHEN
W I TH
'HEELH:LQJKDP
Its a bold and brave decision to swap fashion and
catwalks for fondant and cupcakes, and its a decision that
is paying off for Debbie in elegant style...
I am a haute couturier by trade, known

for creating red carpet-esque looks for
starlets like Katy Perry, Kate Winslet and
Dita Von Teese.
What made you decide to
swap your attention from
Q
catwalk to cake?
I got into cakes through the shared loved
of my girls and I for watching cake and
baking shows, particularly Cake Boss.
quite a bold move! I also wanted to do a

secret banqueting suite with everything,
including the napkins, edible merging
cake artistry, Alice in Wonderland
themed sets and molecular treats, such
as edible piping bags, cupcakes that you
eat the wrappers and so on.
did you actually do it?

QHow
do you get
Hmm, thats a good question a
inspiration for cake designs?
QWhere
lot of perseverance, and trying and
adapting concepts. Bubblegum became
my new fondant, because its pliable and
doesnt crack.
,WVDOLWWOHELWOLNHOHDUQLQJWR
ZRUNZLWKVLONFKLIIRQZKHQ\RX
XVXDOO\XVHFRWWRQ
Where did you learn your
skills for cake baking and
Q
decorating?
It was literally down to practice making
perfect. Six years ago I could burn water.
I have never been to any baking classes
or anything like that, but I am well read
and watched tutorials online. I think
coming from a design background it
S[IH UYMXI REXYVEPP] *EFVMG ERH JSRHERX
are not that dissimilar after all.
The launch of your company
Couture to Cakes wasnt the
Q
usual business launch why did
you decide to take on the worlds
VWX IHMFPI EVX MRWXEPPEXMSR#
I really wanted to merge fashion and
cake artistry, and this was the most
logical way. However, it was a very tricky
thing bear in mind that edible items
are fragile and normally a cake maker will
stress about moving a cake from kitchen
to client. So, for someone to actually
put it on and wear it and have it hold
together while they walk the runway
114
Q](MRO](SSHPIEMVFVYWL7YKEVEMV
lustre dusts and Silicone Plastique to
make custom moulds.
What was your favourite

part of it all?
Seeing it all come together when models
[EPOIH XLI REPI ERH XLI 1EH ,EXXIV
announcing youre all late for tea and
opening the secret banqueting suite.
Why the Alice in

Wonderland theme?
Because its very avant garde and Im a
big Tim Burton fan his way of breathing
life into macabre beauty is exceptional. I
also needed to tie-in a secret banqueting
XEFPI WS MX QEHI WIRWI XS HS XLI 1EH
Hatters tea party. I even hired the UKs
most famous Johnny Depp impersonator,
Jonty Depp. It was a wonderful addition
to the event and he was incredible!
Whats your favourite cake

decorating technique to use
and why?
I have so many I cannot choose, because
it depends on the type of cake, but I
cannot live without tools, in particular
I would say art and fashion.

Whats your favourite
occasion to decorate a cake
Q
for and why?
There is always an excuse for cake!
Joking apart, I enjoy different cake styles
and like to mix things up, so theres no
set occasion really.
What would be your main
advice for anyone just
Q
starting to decorate cakes?
-J EX VWX ]SY HSRX WYGGIIH OIIT EX MX
FIGEYWI ]SY [MPP HIRMXIP] QEWXIV XLI EVX
and the techniques in time.
How does working with
sugarpaste differ to working
Q
with fabric?
Actually its a little bit like learning to
work with silk chiffon when you usually
use cotton. Once you master how the
QEXIVMEP [SVOW MXW RI ERH JSRHERX MW
much the same.
Now your company has
SJGMEPP] PEYRGLIH [LEX
Q
plans do you have for the future?
Never can tell with me, but I am into
topping and out-doing myself! Also,
coming from a fashion background
youre only as good as your last
showcase! One things for sure though, I
am setting up a cake artistry academy by
the summer.
Find out more about

Debbies amazing
creations at www.
couturetocakes.com
Photography Gemma Reynolds. 1EOIYTF]0ER2KY]IR+VIEPMWLEMVF]6MGL,EMV
you tell us about your

design background?
QCan
NEW!
READY
TO USE
NEW READY TO USE ROYAL ICING

-HIEPJSVTMTMRKGSZIVMRKVYRSYXW
RIHIXEMPMRK
:MWMXSYV[IFWMXIXSRHSYXQSVI%ZEMPEFPIJVSQ7ITXIQFIV
PIPING
COVERING
RUN OUTS
DETAIL
')0)&6%8-2+ '%/) *36 +)2)6%8-327
[[[VIRWLE[FEOMRKGSQ
.SMRXLIGSRZIVWEXMSR
SCAN ME
TO FIND OUT MORE
Us.
Find w Us!
o
Foll
Progel; Great for....

ProGel. The perfect partner for adding a whole range of colour and
tone to your designs
designs. Using the easy dispensing tubes
tubes, just add the
smallest amount to your sugarpaste, buttercream etc and watch it
transform into your chosen colour. Simply add more ProGel to
achieve darker shades, its that simple!
Add
Mix
Buttercream
Sugarpaste
Cake Batter
Macaroons
Use
and much much more!

Rainbow Dust Colours Ltd . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR . T: +44 (0)1772 322335 . F: +44 (0)1772 322345 . www.RainbowDust.coo.uk
uk . Rainbo
bow u Co urs
rs
20116
20

FH Cake Decoration Heaven - Summer 2016

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FH Cake Decoration Heaven - Summer 2016

Uploaded by

Copyright:

Available Formats

MODERN DESIGNS

HOW TO... AIRBRUSH

Turn to the beach for summer party inspiration

Meet the creator of the Get a lesson in chocolate with

Beach hut mini

$' )' #&*'(

Winter seems to have lasted a very long time this year,

On page 60 we take a trip

Sally FitzGerald Senior Editor

Get in touch Subscribe

Turn to page 32 to take

Create stunning cakes every time with our

12 *SRHERX TMRIETTPI GEOI

66 1IEHS[ S[IVW [IHHMRK GEOI

Branding and content, Anthem Publishing Limited, 2016. The

home made & hand delivered

DO YOU CREATE BEAUTIFULLY DESIGNED CAKES?

Mumsbakecakes.co.uk is looking to recruit local bakers

ebbie Wingham may previously have been better known as the

up by Lan Nguyen-Grealis, hair by Rich

Mums Bake Cakes

Photography Gemma Reynolds. Make

Retro bakeware manufactu rs Tala

A nationwide network of local home bakers have already

reasur trove of goodies

Icing Double Ended

Fondant pineapple cake

200g (7oz) of Squires Kitchen Florist Paste

FOR THE CAKE

1 Make the leaves in advance at least the

3 Roll the paste out to about the thickness of

4 You can use any cake recipe for this. I prefer

5 I used 1.5kg (3lb 5oz) Sattina Yellow

(14oz) of green sugarpaste any green

8 I found the simplest way to add the texture

9 I used brown Kroma Airbrush Colour and a

10 Now you can start adding the leaves. Lightly

Photography Zoe Flammang

2 1M\ MR XLI IKKW ERH ZERMPPE ERH VIHYGI

This recipe is taken

1 Make cookie dough of your choice, cutting

By the sea cake

FOR THE CAKE

1 Bake your favourite cake in 20cm (8in) and

2 Push the centre dowel back in place and

1 Make some marbled modelling paste by

6 To keep the sugarpaste from sticking, lift

7 Gently lift the icing over the rolling pin to

4 For the fence, roll out white modelling paste

8 Shape the sugarpaste to the sides of the

1 Prepare your cake by pushing one dowel

with an edible ink pen and remove carefully.

Summer time chill out cake

13 Draw out an oblong shape on a piece of

COVERING THE BOARD

1 Roll out 300g (10oz) of frosted leaf

3 Take the 20cm (8in) round vanilla sponge

11 Roll out 75g (3oz) each of white modelling

14 With very small amounts of edible glue,

15 1M\K S^ SJ[LMXIWYKEVSVMWXTEWXI

Photography Christine Jordan

By Laura Dodimead from Cakey Bakes

dried, mix a small amount of royal icing up

37 Repeat this action with all three pieces of

$' )' #&*'(

15 1M\KS^ SJ[LMXIWYKEVSVMWXTEWXI

XLI IRHW XS X %PPS[ ]SYV GSZIVIH LYX XS