Cake Masters - March 2017

ISSUE 54 | MARCH 2017
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FashioN ISSUE 54 | MARCH 2017
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Contributors:
City Cakes
Torte Cakes
Editor’s
CAKED by Cynthia White
Immaculate Confections
Top Picks!
IncrEDIBLE Art
Susan Trianos Custom Cakes
Tina Scott Parashar’s Cake Design
Cake Heart The beautifully
Life in Sugar
fashionable March Fashion Around
Nevie-Pie Cakes
Kek Couture issue of Cake Masters the World Feature
Barbie lo Schiaccianoci – SugarArt Magazine is here, and oh Page 17
Studio53
Julia Marie Cakes do we have so much in
Jenny's Haute Cakes store!
Sweetlin
Art of Cake Design
ME Art of Sugar First, let me talk to you
about our gorgeously
romantic front cover
Front Cover Star cake from Kek Couture.
Özlem Arabacı
Created with subtle
Kek Couture
pastel and metallic
SoFlo Cake & Candy
colours, you will learn
Expo Mermaid
Editor how to achieve a whole range of textures, from hard baroque,
beautiful gathered fabric, dusky roses and worn slate. Why
Fountain
Rosie Mazumder
editor@cakemastersmagazine.com not use some of the techniques in this tutorial to create some Page 36
wonderful cakes!
Editorial Team
Amy Webb
Rhona Lavis I am delighted to have award-winning author and cake
Laura Loukaides designer, Natasha Collins, from Nevie-Pie Cakes, sharing a
Erin Bateman fantastic painted floral bows cupcake tutorial. So striking and
beautiful in design. We also have an abstract Paris couture
cake from Studio53 where you can learn to make a beautiful
Afternoon Tea Expert jabot; a decorative clothing accessory. Finally we have a
Jennifer Rolfe - Jen’s Just Desserts
modelling tutorial from Barbie lo Schiaccianoci – SugarArt and SUBSCRIBE NOW!
an amazing shopping spree cake from Life in Sugar. Page 80
Advertisements
Amy Webb In the Expert chair this month, we have Benny Rivera of City
amy@cakemastersmagazine.com
Cakes answering your questions, and a brilliant collection of
Tel: 0208 432 6051 or 07939 562567
Renshaw Americas products in our Elevenses competition.
Cake Show season is coming up and we kicked off with Cake
USA Representative - Patty Stovall International Birmingham 17th-19th March, then Cake
patty@cakemastersmagazine.com
International London at Alexandra Palace 22nd-23rd April, and
then Miami for the SoFlo Cake & Candy Expo 28th-30th April.
France Representative - Sarah Gough We have a fabulous preview and are delighted to be teaming
sarah@cakemastersmagazine.com
up with Liz Marek, from Artisan Cake Company and Sugar
Geeks, to bring a beautiful mermaid (fully working!) fountain
India Representative - Khushi Malani
khushi@cakemastersmagazine.com to the show. Sponsored by Renshaw Americas, we are super
excited to display this and you can get a first glimpse of what
is in store on page 36. I look forward to seeing you at the
Cake Masters Magazine Awards
shows, please do pop by and say hello!
4th November 2017
awards@cakemastersmagazine.com
Enjoy this issue, and please do share your cakes with us on
Facebook.
Published by:
Cake Masters Limited
Head Office: 0208 432 6051 Best wishes,
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement
may be copied or reproduced, nor stored in a
retrieval system by any means without prior
specific written authorisation given by the
Rosie
Editor
publisher.
Editor@cakemastersmagazine.com
Contents
This issue is packed full of tutorials on

On the Cover Fashion & Textures!
17
58
34
50
45
71
11 17
50
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
part of the process. We have difficulty
ratings for the different levels of
project. One piping bag is the easiest
and four is the most advanced.
All templates for tutorials

Every Issue Features
can be found on our website
www.cakemastersmagazine.com 6 Baking Wish List 16 Subscription Offer Doric
Cake Crafts
If you would like to be featured in 14 Cake Events - Dates for your
Cake Masters Magazine, join our Diary! 17 Cake Collaboration - Fashion
contributors list to be sent email Around the World
50 Elevenses – Ask the Expert,
updates of how you can get involved. Competitions, Book and 34 So Flo Cake & Candy Expo
Sign up via our website, under the Product Reviews + More! South Florida’s Biggest Cake
‘Contact Us’ tab. Supply Expo
80 SUBSCRIBE to Cake Masters
56 Cake International
Keep in Touch Magazine!
London 2017 - Find out what
Like our Facebook page 17 is in store at the London show!
Facebook.com/CakeMasters
55 FREE Colouring Book
Follow us on Twitter @CakeMasters Download the Cake Masters
Magazine colouring book
Follow our boards on Pinterest
Pinterest.com/cakemasters 78 Sugar Art Museum
Follow us on Instagram @cakemasters Collaboration
Sign up to our email 82 Social Snippets - Amazing
newsletter via our website cakes we have spotted online!
4 MAGAZINE
58
55 45
16
FREE DOWNLOAD
Tutorials Competitions Recipes

37 Shopping Spree Cake, Life In 16 Fashion Wordsearch! 8 Cookie Dough Cake
Sugar Win a selection of products 10 Fruits of the Forest
45 Floral Bow Cupcakes, Nevie- from Renshaw USA. Cheesecake Bars
Pie Cakes 11 Hibiscus, Raspberry and
58 Romantic Fashion Cake, Kek Pomegranate Cheesecake
Couture 12 Greek Baklava Cheesecake
64 Barbie the Nutcracker, Barbie
lo Schiaccianoci - SugarArt
71 Paris Couture Cake, Studio53 64
78
Baking Wish List
Fitted Dress Cookie Cutter by

Lindy Smith
Lindyscakes.co.uk
£11.60
New Renshaw Premium Covering Paste - It softens down easily,

but retains firmness and stretch making it ideal for covering
larger and deeper cakes. Available from your wholesaler in
2x2.5kg packs in White and Ivory.
Renshawbaking.com
See your wholesaler for pricing.
FMM pair of sugarpaste smoother,

polisher & paddle tools
Cake-stuff.com
£6.45 RRP £11.32
NEW! RAINBOW JEWELS

Rainbow Dust Jewels are soft, translucent, edible jelly jewels
perfect for cake decorating and ideal for adding a touch of
glamour to your creations.
Rainbowdust.co.uk
The Jewels, Pearls and Hearts RRP: £3.50
The Roses RRP: £4.50
Brand New from Doric Cake Crafts, The Foam Dome. Create
professionally domed cupcakes with ease using these six foam
domes. Available from all good cake decorating and sugarcraft
stockists.
Doriccakecrafts.co.uk
RRP £4.83
6 MAGAZINE
KitchenAid Hand Mixer,

Empire Red
£109.95
Johnlewis.com
The CakeFrame Tiers & Spheres Kit contains
everything you need to make impressive tiered
and spherical cakes using CakeFrame as the
internal support. Food safe, easy to use and
reusable. Engraved Rolling Pin
Thecakececoratingcompany.co.uk Lemonbaum.etsy.com
£14.99 £24.00
Covering a cake or creating decorative

pieces, Satin Ice sugarpaste is the choice
AGA Storage Tin of the greatest cake artists in the world for
Available in Heather, Cream its premium quality, workability and taste.
and Claret Available in a wide range of colours and
Agacookshop.co.uk sizes for your convenience.
£10 Thecakedecoratingcompany.co.uk
White 2.5kg £17.99
Cake Stand by
Gold Whisk Molly Marais
Miafleur.com Wayfair.co.uk
£18.95 £74.99
Typhoon Buick Red

Retro Scales
Redcandy.co.uk
Prices correct at point of printing
£25.00
8 MAGAZINE
Cookie Dough Cake
Cookie dough has to be one of life’s 4. Bake in the preheated oven for
greatest indulgences and this cake is 40-45 minutes until they are risen
an ode to it, with layers of chocolate and spring back when pressed
chip sponge and a brown sugar lightly on the top. Put the pans onto
frosting mirroring the star of the a wire rack to cool completely. Once
show. cooled, gently remove from the pans,
loosening the edges with a table
Makes 1 x 20cm round cake knife if necessary, and level.
Serves 12
5. While the cakes bake, make the
FOR THE CAKE: cookie dough. Beat together the
360ml/1½ cups whole milk butter and sugar until fluffy. Add
21g/1½ tbsp sunflower oil the condensed milk, flour, xanthan
1 tsp vanilla extract gum and salt, and beat again until
3 eggs smooth and well combined. Add the
390g/2⅔ cups plain/all-purpose chocolate chips and mix in. Chill the
gluten-free flour cookie dough wrapped in cling film/
21g/5¼ tsp baking powder plastic wrap in the fridge until you
½ tsp salt are ready to assemble the cake.
½ tsp xanthan gum
275g/1¼ cups caster/granulated 6. To make the brown sugar frosting,
sugar with a handheld electric whisk or
100g/½ cup of soft light brown free-standing mixer, cream together
sugar the butter and brown sugar. Add
105g/7 tbsp unsalted butter, the icing/confectioner’s sugar and
softened milk, mix on a slow speed until no
125g/1 scant cup milk/semi-sweet large lumps remain. As the mixture
chocolate chips starts to come together, increase the
mixing speed to high and beat for a
FOR THE COOKIE DOUGH: few minutes until smooth and soft.
60g/4 tbsp unsalted butter, softened If the mixture seems too dry, add
60g/5 tbsp soft light brown sugar a little more milk. If it is too slack,
120ml/½ cup sweetened condensed add icing/confectioner’s sugar a few
milk tablespoons at a time.
125g/1 cup plain/all-purpose
gluten-free flour 7. To assemble the cake, place the
½ tsp xanthan gum first layer of sponge onto a serving
¼ tsp salt plate or stand. Roll out the cookie
100g/⅔ cup milk/semi-sweet dough into a disc the same size as
chocolate chips the sponge bases and place on top
of the first layer of sponge, followed
FOR THE BROWN SUGAR FROSTING: by the second sponge, then repeat.
175g/1½ sticks unsalted butter, Using a palette knife, frost the tops
softened and sides of the cake using the
150g/¾ cup soft light brown sugar brown sugar frosting and allow to set
300g/2½ cups icing/confectioner’s slightly before serving. Adorn with
sugar any kind of confectionery you have
2-3 tbsp whole milk to hand – I like the combination of
salted pretzels with broken cookies
1. Preheat the oven to 180°C and melted chocolate.
(350°F)/Gas 4.
2. In a jug/pitcher, combine the milk,

oil, vanilla extract and eggs.
3. To a large bowl, or the bowl

of a free-standing mixer, add the
flour, baking powder, salt, xanthan
gum, sugars and softened butter.
Using a handheld electric whisk
or a free-standing mixer, slowly
mix the dry ingredients and the
butter until the mixture resembles
fine breadcrumbs. Pour in the wet
ingredients and continue to mix From This is Gluten-Free
slowly. Once combined, turn the Delicious gluten-free recipes to bake it
speed to medium and mix for 3-5 better by Victoria Hall © 2017
minutes until the batter thickens. Ryland Peters & Small Publications
Fold in the chocolate chips and then Photography by Adrian Lawrence
divide the mixture evenly between RRP £16.99
the cake pans and level. www.rylandpeters.com
Fruits of the Forest Cheesecake Bars
Fruits of the forest cheesecake is 1. Preheat the oven to 180°C the bars of cheesecake out of the
the ultimate 1970s throwback. This (350°F)/Gas 4. mould. Place on serving plates and
is my version, served in individual leave to defrost. When you are ready
rectangular portions made in a 2. To make the crumb bases, crush to serve, arrange berries on top of
silicone mould and topped with the biscuits to fine crumbs in a food each cheesecake and drizzle with the
fresh berries and a drizzle of coulis. processor or place in a clean plastic reserved coulis.
If you do not have this shape mould, bag and bash with a rolling pin.
you can make the cheesecake in Transfer the crumbs to a mixing
a loaf pan and then cut into slices bowl and stir in the melted butter.
once frozen. You can serve these
cheesecakes fully defrosted or 3. Press the buttery crumbs into
semi frozen for a fruity semifreddo the base of each hole of the silicone
dessert. mould firmly using the back of a
spoon, then bake in the preheated
Makes 12 oven for 10–12 minutes. Leave to
cool completely.
FOR THE CRUMB BASES:
120g digestive biscuits 4. For the cheesecake filling, put the
70g butter, melted fruit and sugar in a saucepan with
60ml water and simmer until the
FOR THE FILLING: mixture is thick and syrupy. Test the
300 frozen fruits of the forest berries for sweetness and add a little
75g caster sugar, or to taste extra sugar if you wish. Pass through
60ml water a sieve to remove the seeds, then From Cheesecake: 60 Classic and Original
250g mascarpone cheese leave to cool completely. Reserve a Recipes for Heavenly Desserts by Hannah
250ml créme fraîche few spoonfuls of this fruit coulis to Miles © 2017
250g berries (blackberries, drizzle over the cheesecakes when Ryland Peters & Small Publications
raspberries, strawberries), for the serving. Photography by Steve Painter
topping RRP £16.99
5. In a large mixing bowl, whisk
12-cell silicone cake bar mould (each together the mascarpone and crème
hole 8x3cm) fraîche, then fold in the remaining
fruit coulis. Taste for sweetness and
add a little more sugar if it is not
sweet enough. Spoon over the crumb
bases in the mould, then transfer to
the freezer. Leave until set, then pop
10 MAGAZINE
Hibiscus, Raspberry and Pomegranate Cheesecake
Elegant hibiscus flowers taste of 1. For the base, crush the biscuits until the sugar melts and starts
raspberries and rhubarb and make to fine crumbs in a food processor to caramelise. (Watch the sugar
an elaborate looking decoration on or place in a clean plastic bag and carefully as it will easily burn as
top of this cheesecake, alongside bash with a rolling pin. Transfer the it heats up.) Do not stir, but gently
pomegranate seeds and caramel crumbs to a mixing bowl and stir in swirl the caramel by shaking the pan.
sugar swirls. The flowers are sold in the melted butter. Press the buttery When the caramel is golden brown,
jars with hibiscus syrup to preserve crumbs into the base of the prepared remove from the heat and leave to
them and it is this syrup that is used cake pan firmly using the back of a stand for a minute or so until the
to flavour the cheesecake. Serve with spoon. Sprinkle the raspberries and caramel just starts to thicken. Using
hibiscus champagne to really wow chocolate chips over the base of the a fork, drizzle spirals and zigzags of
your guests! cheesecake. the caramel onto the silicone mat or
a sheet of greaseproof/waxed paper
Makes 1 x 23cm round cake 2. For the filling, soak the gelatine to make pretty decorations. Leave
Serves 12 leaves in water until they are soft. In to cool, then store in an airtight
a large mixing bowl, whisk together container until needed. The caramel
FOR THE CRUMB BASE: the cream cheese, ricotta, sugar and will become sticky if exposed to the
200g digestive biscuits sour cream until light and creamy. air, so it is best to make these only an
100g butter, melted hour or so before you wish to serve
150g raspberries 3. Put the hibiscus syrup and rose the cheesecake.
50g white chocolate chips liqueur in a heatproof bowl resting
over a pan of simmering water and 5. When you are ready to serve,
FOR THE FILLING: heat gently. Squeeze the water from arrange the hibiscus flowers in a
6 sheets leaf gelatine the gelatine leaves and stir them into ring on top of the cheesecake and
300g cream cheese the warm syrup until the gelatine has sprinkle over the pomegranate
250g ricotta dissolved. Carefully add the gelatine seeds. Decorate with the sugar
100g caster sugar liquid to the cream cheese mixture, decorations and serve immediately.
150ml sour cream passing it through a sieve/strainer
100ml hibiscus syrup to remove any gelatine pieces that
2 tbsp rose liqueur or syrup have not dissolved. Beat until the
mixture is smooth and slightly thick,
From Cheesecake: 60 Classic and Original
then pour over the base and chill
Recipes for Heavenly Desserts by Hannah
FOR THE TOPPING: in the refrigerator for 3–4 hours or
Miles © 2017
80g caster sugar overnight until set.
Ryland Peters & Small Publications
12 hibiscus flowers
Photography by Steve Painter
Pomegranate seeds 4. For the topping, put the sugar in
RRP £16.99
a heavy-based saucepan and heat
Silicone mat (optional)
Greek Baklava Cheesecake
Baklava is one of my favourite sweet 1. Preheat the oven to 180°C 5. Place the filo tube around the edge
treats. It is not difficult to prepare (350°F)/Gas 4. of the prepared cake pan. Repeat
and the end result is a delicious with the remaining pastry until you
syrupy buttery pastry which is 2. To prepare the cheesecake filling, have made six tubes of cheesecake
perfect with a mug of strong coffee. whisk together the quark, cream pastry in total. Continue to arrange
This is my version of baklava with a cheese, egg and egg yolk, sugar, them in the pan in a spiral so that
lemony cheesecake filling that really lemon zest and almonds in a large the ends of each tube touch, then
goes well with the crunch of the mixing bowl until the mixture is brush the top of the pastry with a
cinnamon nuts. smooth and creamy. Spoon the little more butter and bake in the
mixture into the piping bag. preheated oven for 20–30 minutes
Makes 1 x 23cm cake or tarte Tatin until the top of the pastry is crisp
Serves 10 3. For the nut filling, blitz the and golden.
pistachios with the sugar and
FOR THE PASTRY: cinnamon in a food processor until 6. Heat the honey in a saucepan until
9 large sheets filo pastry (about finely chopped. it becomes thin and easily pourable
400g) then spoon over the baklava and
120g butter, melted 4. Remove the filo pastry from the leave to cool completely. Sprinkle
3–4 tbsp runny Greek honey packet and cut the sheets in half with bright green pistachios and a
Pistachios, for sprinkling so that you are left with 18 smaller little sugar, to serve.
sheets. Cover with a damp tea towel,
FOR THE CHEESECAKE FILLING: which will prevent it from drying out
225g quark and cracking. Lay one sheet of filo
150g cream cheese on a clean work surface and brush
1 small egg, plus 1 egg yolk with the melted butter using a pastry
50g caster sugar brush. Cover with a second sheet
Grated zest of a lemon of filo and brush with butter again.
75g ground almonds Sprinkle with a few tablespoons of
the nut mixture so that the whole
FOR THE NUT FILLING: sheet is covered in a thin layer of
100g pistachios nuts, then cover with a third sheet of
50g caster sugar, plus extra for filo and brush again with butter. Pipe
sprinkling a line of the cheesecake filling along
2 tsp ground cinnamon one of the long edges, then roll up From Cheesecake: 60 Classic and Original
so that the filling is in the middle of Recipes for Heavenly Desserts by Hannah
Piping bag fitted with a large each tube. Miles © 2017
round nozzle Ryland Peters & Small Publications
23cm cake tin, greased and lined Photography by Steve Painter
12 RRP £16.99
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The greatest cake artists in the world choose

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Cake
Events
1. Cake International 2. SoFlo Cake & Candy Expo 3. International Cake Show
The NEC, Birmingham Miami Airport Convention Center, Australia
17th-19th March 2017 Miami, FL Brisbane Showgrounds, Brisbane
Alexandra Palace, London 28th-30th April 2017 12th-14th May 2017
22nd-23rd April 2017
SoFlo Cake & Candy Expo is the The Australian Cake Artists &
The UK’s leading cake decorating, trendsetter for offering a shopping Decorators Association’s (ACADA)
sugarcraft and baking show. Cake and learning experience during one aim is to showcase the incredible
enthusiasts must experience this weekend like no other show! Miami cake artists they have within
unique event that brings together the truly showcases the meaning of the their country, to provide world
latest trends and supplies, cutting ‘Sunshine State’; it’s a city which class learning opportunities and
edge workshops and demos, and the blends a melting pot of cultures encouragement to emerging cake
world-famous Cake International and traditions. Each year, it’s home artists (all levels) and to host
competition displays! For more to South Florida’s largest and most Australia's inaugural (annual)
information on tickets, and schedule, interactive cake and candy expo, international standard cake show,
visit: www.cakeinternational.co.uk hosted by Sweet Life Cake and International Cake Show Australia.
Candy Supply store. Don’t miss the
opportunity to get together with like- Europe, the UK and USA have
minded cake and candy enthusiasts hosted similar shows for years and
from around the world! This expo is have offered ACADA overwhelming
host to a multitude of the industry’s support. Their shows are exceptional.
top vendors and suppliers, each It's now Australia's turn to SHINE
providing you with the highest and appear as a permanent fixture on
quality of traditional baking the international cake event calendar.
equipment and supplies, as well as
the latest tools of the trade. For more
information, visit:
www.soflocakeandcandyexpo.com
14 MAGAZINE
4. New York Cake Show 5. Cakeology 6. The Americas Cake Fair Hosted
Pier 36 – Basketball City, Lower Cake Fest & Beyond by Satin Ice
Manhattan World Trade Center, Mumbai Orange County Convention Center,
10th-11th June 2017 8th-10th September 2017 Orlando, Florida
13th-15th October 2017
Lisa Mansour is an award-winning "Change is the only thing that does
expert in cake decoration, and is not change” – this adage seems to be The Americas Cake Fair was the
co-founder and co-owner of NY Cake the rule in cake decorating trends first show of its kind – bringing
& Baking Supply, located in New in India today. In a world where everyday foodies, baking hobbyists,
York City. Lisa created the event recipes, consumer trends and brands retail bakers, cake artists and the
with the intention of developing constantly come into existence and professional pastry chef together for
an outlet to foster growth within go out of vogue in no time, Cakeology a jam-packed weekend celebration
the cake industry. Lisa believes 2017 will dig into what is most popular of cake, chocolate and sugar art.
strongly that every cake competition currently in India. Spread over three With industry celebrity headliners, a
a decorator enters is a learning days, Cakeology will bring everyday Sugar Arts Fashion Show showcasing
experience for the competitor; giving cake artists, sugar artists, bakers, one of a kind edible couture,
them the opportunity to learn new chocolatiers, retail bakers, professional hundreds of gorgeous competition
techniques and push themselves to pastry chefs and foodies to celebrate cakes and over 75 hands-on
think differently. As a result, when the world of baking and the art of cake classes and demonstrations, this
developing her cake show, it was decorating. Cakeology today singularly exciting weekend has something
essential that competitors have the stands tall for its comprehensiveness, for everyone. Hosted by Satin Ice,
ability to not only receive scores for internationality and vastness of the The Americas Cake Fair celebrated
their work, but speak with the judges industry spectrum it addresses. From its inaugural show in September
and request feedback, so they can the first year itself, the show has 2015. Thanks to an impressive
learn for future competitions. For garnered huge popularity and shows turnout of exhibitors, attendees,
more information, visit: potential in growth for the coming and competitors, the first year was
www.thenycakeshow.com editions. hugely successful and we are now
looking forward to 2017! For more
or more information, visit:
F information, visit:
www.cakeology.in www.cakefair.com
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CAKE
MASTE
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ISSUE
46 |
JULY
GAZIN
2016
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LEARN TO MAKE
THIS COLOURFUL NOON TEA
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Patisserie Recipes Modelling Tutorial
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MAGAZINE
*Back issues may vary than those pictured
Fashion
around the world
Scotland
Highland
Cow Brooch
Beth Mottershead
Torte Cakes
"My cake is a modern twist

on the most classic of Scottish
fabrics, tartan. It combines
the structure of a traditional
Scottish kilt dress with a design
by Alexander McQueen. I chose
a modern black and white tartan
with hints of grey and silver for
a fresh look."
Equipment Required
•Non-stick board
•Rolling pin
•Heart shaped cutter
•Small pointed cutter
•Veining tool
•Craft/X-acto knife
•Grey gum paste
•Water
•Paintbrush
•Silver or pearl edible paint
18 MAGAZINE
Step 1. 1
Roll out the gum paste to
approximately 5-6mm thick. Cut out
a heart and two shapes with the
pointed cutter. Cut away the excess
to leave two slightly curved triangles.
Alternatively, you can hand model two
curved cones/points using two small
balls of gum paste. Soften the edges of
all of the shapes with your finger.
Step 2. 2
Attach the two curved points to the
two curves of the heart to create
inward facing horns. Roll out two small
oval balls of gum paste. Flatten with
the wide end of the veining tool and
place underneath the horns. Add detail
to the horns.
Step 3.
Roll out a ball of gum paste with the 3
diameter approximately matching the
distance between the horns. Flatten
and soften with your finger. Cut
triangles out from one side to create
‘fingers’, this is the cow’s fringe. Angle
the fingers to one side to create slight
movement. Attach to the top of the
heart between the horns. Press slightly
on the top edge so it curves inwards,
following the shape of the cow’s face.
Step 4. 4
Roll out a second ball of gum paste
similar to Step 3. Flatten and cut in
half, then soften the edges with your
finger. This will form the cow’s nose.
Add nostrils by diagonally pressing the
narrow end of the veining tool on each
side of curved edge.
Step 5.
Attach the nose to the point of the 5
heart, making sure the straight edge is
lined up with the heart so that there
are no gaps or corners showing.
Step 6. 6
Attach the brooch to the cake. Either
decorate with the pearl spray or paint
the brooch with edible silver paint.
For more information on Beth and her

cakes, visit:
www.cakesbybeth.co.uk
or
www.facebook.com/
TorteCakesSheffield
Hawaii
Tribal Patterns
Cynthia White
CAKED by Cynthia White
"Having grown up in Hawaii,

I’ve always been drawn to the
traditional tapa cloth of the
islands. Tapa cloth is a bark
cloth made by the fibres of trees
and shrubs. It is distinctive in the
use of traditional tribal patterns
and is typically dyed using rust
browns or black."
Equipment Required
•Round 8x8” cake

•Round 6x4” cake
•Dark chocolate ganache
•Small paintbrush
•Warm water
•Modelling tools
•Toothpick
•Pencil
20 MAGAZINE
Step 1. 1
Using a peanut butter consistency dark
chocolate ganache, rough ice the 8x8"
double barrel cake and 6x4" cake. Let
set overnight.
Step 2.
Once the cakes are set firm and 2
stacked, select and print your choice of
pattern.
Step 3.
Pin the pattern to the side of the cake.
Trace firmly over the pattern. You can 3
get as detailed as you like. You can
trace the outline and create your own
design on the inside. Once the pattern
is traced, remove the paper.
Step 4.
Pipe ganache over the pattern. It
doesn’t have to be perfect, a rough 4
outline is fine. Place the cake in the
freezer for a few minutes to harden.
Step 5.
Remove from the freezer. Carve away
the excess ganache using a craft/X-acto 5
knife. Bring dimension into the pattern
using modelling tools. A toothpick
works great to achieve fine lines.
Step 6.
Use the warmth of your fingers 6
to smooth any rough areas in the
ganache. For extra rough edges, use
a brush dipped in warm water to
smooth.
For more information on Cynthia and

her cakes, visit:
www.CAKEDbyCynthiaWhite.com
Photography by Roxanne Jeffreys,

Lilibean Photography by Roxanne
London
Pearly Fantasy
Flowers
Natalie Porter
Immaculate Confections
"My inspiration were the

Pearly Kings and Queens of
London. These can be made
in any size, depending on the
size of your petal cutter. The
cake shows flowers made
using 8cm and 9cm five petal
cutters."
Equipment Required
•Black gum paste

•Five petal cutter or petal cutter
•24 gauge florist wire
•Foam pad
•Ball tool
•Veining tool
•Mat
•Pearl lustre dust
•Rejuvenator spirit
•Florist tape
Step 1.
Roll the gum paste to 1mm thick. 1 2
Cut five petals for each flower.
If using a five petal cutter, use a
craft/X-acto knife to cut individual
petals.
Step 2.
Place the petal on the foam pad.
Soften the edges using the ball
tool. Add veins to the petal by
using the mat or veining tool.
Step 3.
Using a little water, dampen the 3 4
end of a piece of 26 gauge florist
wire. Carefully insert it into the
petal.
Step 4.
Place each petal on a spoon to dry.
Press it gently into the curve of the
spoon to shape the petal and wire
within it.
Step 5.
To make the centre of the flower, 5 6
fold a hook into a piece of 24 gauge
florist wire. Roll a small cone of
gum paste. Dampen the end and
insert it into the cone, pressing the
pointy end firmly onto the wire.
Step 6.
Once the petals are completely
dry, paint with the pearl lustre dust
mixed with rejuvenator spirit. Start
with a weak mixture, followed by
a thicker mixture. Keep the brush
strokes moving from the base to
the top of the petal.
Step 7. 7 8
To assemble the flower, begin by
attaching one petal to the flower
centre using florist tape. This will
be much easier if you cut the tape
into third or quarter widths.
Step 8.
Continue to add petals one at
a time, with one side of each
overlapping the next as shown.
Step 9.
The finished flower. 9
For more information on Natalie

and her creations, visit:
www.facebook.com/
immaculateconfectionsuk
India
Regal Indian Cake
Rumana Jaseel
IncrEDIBLE Art
"Inspiration was taken from

the creation of one of the finest
designers that India has ever
had, Rohit Bal. This was a regal
Indian outfit that India’s finest
actor, Kareena Kapoor, wore for
the Grand Finale Ramp Walk
at Lakme Fashion Week 2016. I
chose this as my inspiration as I
think it is the most appropriate
design to
represent Indian fashion. The
blend of colours, like navy blue
with a combination of Indian col-
ours such as red, orange, green
and blue, just lifts the regal look
of the design."
Equipment Required
•Cutting mat
•Rolling pin
•Dresden tool
•Magnolia cutters
•Magnolia veiner
•26 gauge white florist wire
•18 gauge green florist wire
•Flower foam pad
•Flower formers
•Green florist tape
•Navy blue airbrush colour
•Aqua blue gum paste
24 MAGAZINE
Step 1.
Roll the gum paste and create a central 1 2
ridge.
Step 2.
Cut with the magnolia cutter.
Step 3.
Insert florist wire through the ridge. 3 4
Step 4.
Use a magnolia veiner to vein the
petal.
Step 5. 5 6
Thin the edges with a dresden tool.
Pinch the tip lightly.
Step 6.
Place the flower in the former.
Step 7.
Make three small petals and six large
petals for one flower. Airbrush with 7 8
the navy blue colour and dust with
petal dust.
Step 8.
Tape the petals around an 18 gauge
green florist wire.
Step 9. 9
Continue to attach all the petals and fix
a brooch to the centre.
For more information on Rumana and

her incredible creations, visit:
www.facebook.com/incredibleart
and www.incredibleart.net
Ireland
Traditional Irish
Dance Costumes
Susan Trianos
Susan Trianos Custom Cakes
"I was assigned traditional Irish

dance costumes as my cake in-
spiration. After doing a little re-
search, I came to love the archi-
tectural styling of the women's
dresses, and the bold colours.
I just knew I had to play up the
beautiful panels of the skirts and
have fun with the colour palette.
I chose Irish flowers and couldn't
leave out the shamrocks!"
Equipment Required
•Sheet of paper
•Scissors
•No.1 piping tip
•No.2 piping tip
•Royal icing
•Vegetable oil spray
•Food colouring
•Rolling pin
•Pastillage in any colour of your choice
•Fondant
•Disposable piping bags
•Parchment paper with flooding patterns
drawn in pencil
26 MAGAZINE
Step 1.
Cut the pattern out. Templates can be 1 2
found on the Cake Masters Magazine
website.
Step 2.
Roll out pastillage to 1/16 thick. Spray
the surface of the pastillage with
vegetable spray. This does two things;
prevents the paste from drying too
quickly, makes the paper pattern stick
to the surface for easy cutting.
Step 3.
Stick the paper pattern to the surface 3 4
and cut shapes with the craft/X-acto
knife. Allow to dry.
Step 4.
Once the panels are dry, place the
parchment pattern on the panel pencil
side down. Re-trace the pattern on the
back side of the paper. This will leave
a pencil pattern on your piece for easy
tracing when flooding.
Step 5. 5 6
Outline the pattern you intend on
flooding with soft peak icing and a
no.2 piping tip.
Step 6.
Flood the outlined areas with flood
consistency icing.
Steps 7a & b.
Pipe any fine details using a no.1 7a 8a
piping tip. Continue flooding, adding
details as you go along. Allow the
details to dry.
Steps 8a & b.
Attach the ball to the bottom of the
cake with a little bit of water. Wet the 7b 8b
surface of the ball with more water.
Rub the brush on the surface to make
the fondant ball tacky.
Step 9.
Turn the dried pastillage panel over 9 10
and wet the top edge with water (it
should be sticky).
Step 10.
Attach the pastillage panel to the
top edge of the cake, and to the ball
of fondant at the base of the cake.
Hold in place for a minute. The panels
skirted off the surface of the cake give
a nice architectural design to the cake.
For more information on Susan and

her cakes, visit:
www.facebook.com/Susan-Trianos-
Custom-Cakes WWW.CAKEMASTERSMAGAZINE.COM 27
Spain
Ruffles
Tina Scott Parashar

Tina Scott Parashar's Cake Design
"One of the most recognisable

facets of Spanish culture is the
traditional dress often seen in
Flamenco performances. This
dress has a very distinct look to
it; it is flamboyant and colourful,
reflecting the passionate
Spanish culture. My cake draws
its inspiration from the various
elements of the dress such as
the starkly contrasting red and
black colours, the polka dots,
ruffles and the elaborate flower
that adorns the hair. I used
wafer paper for the flower to
give a fabric effect. The cake
mirrors the flamboyance and
beauty of the Spanish culture."
Equipment Required
•Red gum paste

•Edible glue
•Rolling pin
•Vegetable fat (Trex)
•Cutting mat
28 MAGAZINE
Step 1.
Put some vegetable fat on the cutting 1
mat. Roll the red gum paste into a
rectangle (not too thin). The height of
the rectangle should be an inch longer
than the required height of the ruffles,
on all layers except the top one. Take a
florist wire and cut it shorter than the
length of the rectangle. The vegetable
fat will be the front.
2a
Steps 2a & b.
Apply a little bit of edible glue to
the back base side of the rectangle.
Keeping the wire inside, pull the paste
up just a little to fully cover the wire.
Apply some more edible glue, about 2b
an inch, to the top of the rectangle.
3a
Steps 3a-c.
The ruffles will start from the bottom
layer to the top. Turn the rectangle
over and pinch at regular intervals to
form the ruffles. Shape the wired end
to give the ruffles shape. Attach the
next ruffle to the previous rectangle,
making sure the ends are pinched in
with a tiny ruffle over that end so it
looks like a continuous piece. The top
layer can be hidden with a ribbon or a
long thin strip of gum paste.
3b
3c
For more information on Tina and her

cakes, visit:
www.facebook.com/
TinaScottParasharsCakeDesign
Photography by Nicole Louw
Photography
Native America
Decorative Headdress
Topper
Tanya Halas
Cake Heart
"My cake design was Native American

inspired. The Plain Indians’ clothing was
made from animal hides (buckskin) and were
decorated with animal fur, feathers, shells,
colourful embroidery and beading. The
Native American headdresses were made
of buckskin, fur, felt, feathers, beading and
horse hair and were reserved for the most
powerful and influential among the tribe."
Equipment Required
•Headband template •Ziploc bag

•Wafer paper •Paper towel
•Toothpicks/cocktail sticks •Cutters: round, square,
•Tape measure diamond
•Paring knife •Paintbrushes
•Scissors •Card
•Airbrush (optional) •26 gauge white florist
•Craft/X-acto knife wire
•Offset palette knife •Nonpareils
•Rolling pin •Wire cutters
•Yellow food colouring gel •Tray
•Chocolate brown •Wax paper
airbrush colour •4x4” cake
•Tylose powder •Templates can be found
•Autumn Blaze petal dust on the Cake Masters
•Vegetable shortening Magazine website
•Clear piping gel
•White candy melts
•Fondant colours: black,
red, buckskin, white, dark
brown/chocolate
•Extruder
•Spray mist bottle
30 MAGAZINE
For the Feathers:
1a 1b
1c
Steps 1a & b.
Cut 24 1”/2.5cm strips from the wafer
paper. Trim the top end of the strip to
form an arch. Trim the strip to 7”/18cm in
length. Cut the bottom end of the strip to a
point, about 1”/2.5cm from the bottom.
Step 2.
Using scissors, make small cuts at an angle,
beginning an inch above the point of the
strip and going all the way to the tip. Cut
straight on the tips. Flip the strip and
continue to make small cuts on an angle 2 3a 3b
along the side. Ruffle the cuts with your
fingers to create movement.
Steps 3a-c.
Cut the florist wire to 7”/18cm in length.
Apply one drop of piping gel onto the
wire. Glide it down using your fingers to
5”/12.5cm. Place the wire onto the centre
of the strip. Press your finger along the
wire and secure it to the wafer. Spray two
or three light coats of chocolate brown
to the tips of the feathers. Spray one coat
to the back of the feather. Allow to dry
between each coat.
TIP: If the tips curl and there is too much 3c 4a 4b
water present, while the paint is still wet,
cover with a paper towel and place a
book or something heavy on top for a few
minutes to help flatten it out. You can also
use dusts as an alternative to an airbrush.
For the Felt on the Feathers:
Steps 4a & b.
With the largest gauge disc, extrude and
cut a piece of red fondant. It should be a
little longer than the feather wire. Brush a
small amount of tylose and water onto the
wire and insert into the red piece of felt.
Allow to dry. With the smallest gauge disc, 5 6
extrude strings of buckskin fondant. Brush
water onto the top and bottom and the felt
pieces. Attach two strings of the buckskin
fondant and use the end of the paintbrush
to press the strings into place. Cut away
the excess and allow to dry.
For the Horse Hair:
Step 5.
Cut thin strips of wafer paper to 4-6”/10-
15cm long. Curl the strips by running
through your thumb and forefinger, or use
a steamer.
7a 7b
Step 6.
Sprinkle red dust into the Ziploc bag. Add
the thin strips and try to catch the air in the
bag before closing. Gently shake the bag
until all the strips are coated. Remove the
strips and place on a paper towel.
Steps 7a & b.
Cut small white fondant circles. Apply a
small amount of piping gel to the circles.
Place a strip of horse hair on the piping gel.
Have a damp cloth and towel ready to use
after each application. Turn the circle over
and adhere to the tip of a feather.
For the Beaded Band:

8
7a 9
Step 8.
Cover the 4x4” cake with buckskin
fondant. Measure the circumference
of the tier.
Step 9.
Place a piece of wax paper which is 7b
longer than the circumference of the
cake tier on your work surface. Apply a
thin layer of shortening approximately 10 11a
2”/5cm wide down the centre of
the wax paper. Roll and cut a strip
of buckskin fondant. Place onto the
prepared wax paper. Begin pressing a
small square cutter from the beginning
of the centre. Press enough to leave an
imprint.
Step 10.
Starting from the middle of the strip, 11b 11c
add a small amount of piping gel to a
square. Brush the piping gel over the
entire surface of the squares.
Steps 11a-d.
Sprinkle black nonpareils onto a
square. Tidy the square using a
toothpick. Lift the wax paper and tap
the back of the fondant to remove the 9c 10a
excess sprinkles. Brush piping gel onto 11d 12a
the squares, creating a pattern of your
choice.
Steps 12a-c.
Sprinkle white nonpareils and continue
in the colours of your choice, tidying
each square after applying. Remove
any stubborn nonpareils with a
toothpick. Apply a small amount of 12b 12c
shortening around the cake, 2”/5cm
from the bottom of the tier. Carefully
lift the beaded band and wrap around
the tier. Press gently into place.
12b
Steps 13a & b.

Use a round cutter larger than then
width of the headband template. Use
various cutters to create a design of 13a 13b
your choice and set aside.
For the Headdress Headband:
Steps 14a-d.
14a 14b
Trace the template onto a piece of
card. Roll out a strip of buckskin
fondant. Spray water onto the card,
apply the fondant and trim away
the excess. Spray water on the other
side and apply the fondant. Place the
feather down on the headband and
mark the length of the felt. Roll out a
strip of white fondant and apply with
shortening to the bottom half of the
headband.
32 MAGAZINE
14c
14a 14d
Step 15.
Apply the strip to the bottom half of 15 16a
the headband. Trim away the excess.
Steps 16a-c.
Cut out various diamond shapes in
black, red and white fondant. Heat the 16a
candy melts for a minute. Apply to the
back of the headband. Position the
headband and press onto the beaded
tier. Hold until the candy melts have
dried. 16b 16c
Steps 17a & b.

Extrude strings of buckskin fondant 17a 17b
with a medium gauge disc. Apply to
the top and bottom of the headband.
Extrude lines of buckskin fondant for
leather strips. Attach with water to the
sides and bottom of the headband.
Steps 18a-d.
Apply candy melts to the back of the
medallions. Place the medallions on 18a 18b
either side of the headband. Apply a
small amount of candy melts to the
back of the felt. Position in the centre
of the headband and hold in place.
Apply one felt at a time on either side,
working your way along the headband.
Angle the felts slightly as you go. You
can also bend the feathers to curve.
For more information on Tanya and

her beautiful creations, visit: 18c 18d
www.facebook.com/
cakeheartcustomcakesandcupcakes
Buy Tickets
& Classes Now Show
Schedule
FridayApril 28th
Shop & Sip
(21+ and older) 5pm - 9pm
miami Airport Convention Center
Miamicakeexpo.com Saturd ay April 29th

VIP Entry 9m
General Admission 10am - 5pm
About Soflo Classes 9am - 6pm
SoFlo Cake and Candy Expo is back for

it’s 3rd year as one of the largest and most Sunday April 30th
interactive expos of its kind, hosted by VIP Entry 9m
Sweet Life Cake and Candy Supply Store. General Admission 10am - 4pm
This year will be bigger than ever - more Classes 9am - 6pm
classes, more vendors, and more chances
to shop! SoFlo Cake and Candy Expo is a
one of a kind event specifically built for
cake and candy industry professionals,
enthusiasts, and hobby bakers. Some of SEE
the highlights include 100+ vendors, 40+
instructors, 80+ classes, over 5,000 + attendees from over 22 different countries, YOU
a cake competition with several levels to compete in, swag bags, giveaways
and more. It’s definitely an event you don’t want to miss! THERE!
Competitions April 28, 29, 30
Register TODAY through www.soflocakeandcandyexpo.com by filling out
on-line registration form and paying the registration fee. You must also purchase 2017
one SoFlo 2017 entry ticket through the website. The purchase time and date
will be your official proof of entry. Be sure
Shop &
to bring a copy of your receipt with you when
you bring your entry to the Vendor Hall for
set-up. One entry per person, per category.
You may enter more than one category, but
only one entry per category. Categories Sip
Only
include: Wedding Cake: Art Deco,
Themed Cake: Mermaid Lagoon, and $45
Non-Cake. Divisions include: Professional
Join us Friday night for our newest event
and Semi -professional. All registrations - Shop and Sip! Plan on spending your
MUST BE RECEIVED no later than 5PM on Thursday April 27, 2017. Absolutely Friday night with us as we enjoy
no late entries will be accepted. The entry fee for each entry in the Professional cocktails, swag bags filled with goodies,
Division or Semi-Professional Division is $20 foreach entry in each category and get a first look at what our thirdyear
plus the purchase price of one SoFlo2017 entry ticket.Entry fee for Pastry or has to offer. Attendees of Shop and Sip
Culinary students, currently enrolled in a program, is $10 for each entry in will be among the first to meet with
each category plus the purchase of one SoFlo2017 entry ticket. A valid student vendors and start their shopping before
ID must be presented when cake is delivered to the competition. VIP ticket holders make it in the doors.
34
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MIAMI AIRPORT CONVENTION CENTER APRIL 28TH - 30TH, 2017
MAGAZINE
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Sweet Info!
Class Highlights
With over 80 classes to sign up for, there’s something for everyone no matter what their
skillset. With classes ranging from 30 minute demos to full weekend classes that last all day,
if there’s a technique you want to master then there is most certainly a class you’ll want to
sign up for. All classes include materials, students don’t have to bring anything
with them!
Vendors 100+ Vendors!

Every year our vendor hall grows bigger and
bigger. There’s no slowing down SoFlo. We’ve
Want to
upgraded to a bigger space in an effort to allow
for more vendors and space for more on stage
Be a Sponsor!?
demos and activities. Come check out all of the
latest gadgets made just for the baking world. There’s still time to be a sponsor
There’s so much more out there than you realize, for SoFlo 2017! With lots of
and these vendors are the cream of the crop. options available, there’s bound
to be one that’s the right fit for you
Kid’s Corner and will help get your name out

there.
All weekend SoFlo will also be
catering to the talented kids out
there - and even just the ones that
really enjoy licking the icing AUTHOR’S
spoon! An area will be set up for
kids of all ages to decorate
cupcakes, cookies, and even
CORNER
cakes! Our Cake and Candy Expo Do you want to have a book signing of your
is really a family affair. own during SoFlo? We are providing an hour
per author at no charge to sell your books and
hold a signing. If you are interested in taking
part in The Author’s Corner please email
Natasha@soflocakeandcandyexpo.com
Save 20% off your general admission

tickets with code: CAKE
miamicakeexpo.com MIAMI AIRPORT CONVENTION CENTER

APRIL 28TH - 30TH, 2017
Mermaid
Wish Fountain
IN ASSOCIATION WITH
Class Highlights
With over 80 classes to sign up for, there’s something for everyone no
skillset. With classes ranging from 30 minute demos to full weekend class
if there’s a technique you want to master then there is most certainly a cl
sign up for. All classes include materials, students don’t have to
with them!
Vendors 100+ Vendors!

Every year our vendor hall grows bigger and
bigger. There’s no slowing down SoFlo. We’ve
Wan
upgraded to a bigger space in an effort to allow
for more vendors and space for more on stage
Be a Sp
demos and activities. Come check out all of the
latest gadgets made just for the baking world. There’s still tim
There’s so much more out there than you realize, for SoFlo 201
and these vendors are the cream of the crop. options availab
to be one that’s
Kid’s Corner and will help g

there.
All weekend SoFlo will also be
Creative Director catering to the talented kids out
Liz Marek is the owner of Artisan
there - and even just the ones that
really enjoy licking the icing AUT
COR
Cake Company and Sugar Geek
spoon! An area will be set up for
Show in Portland, Oregon. Liz is an
kids of all ages to decorate
accomplished author, instructor and
cupcakes, cookies, and even
baker. Winner of numerous awards and Do you want to have
cakes! Our Cake and Candy Expo
competitions, Liz thrives on pushing own during SoFlo? W
is really a family affair.
the boundaries of what cake and sugar per author at no charg
are capable of. In 2015, she dedicated hold a signing. If you
herself to teaching full time and opened part in The Author’s
her online tutorial school with her Natasha@soflocake
husband, Dan.
www.sugargeekshow.com
www.artisancakecompany.com
MEET THE TEAM! Save 20% off your general admission

Visit the amazing Make a Wish Mermaid Fountain
at SoFo Cake & Candy Expo this April 28th-30th at
miamicakeexpo.com
Miami Airport Convention Center. MIAMI AIRPORT CO
We are excited that creative director and Renshaw
Brand Associate Partners, Liz Marek from Artisan APRIL 28TH -
Cake Company and Sugar Geek Show, has dreamed
up a magical showpiece to be created and displayed
Sarah Myers, owner of High Five Cakes After a decade of working in the at SoFlo Cake & Candy Expo. Helping to create this
in Ohio. From gravity-defying cakes to interior design industry, Cynthia White amazing masterpiece is Sarah Myers from High Five
elegant wedding cakes, Sarah's quirky stumbled upon the world of cake Cakes and Cynthia White from CAKED by Cynthia
couture creations have delighted local artistry and fell in love. She combines
clients and national audiences alike. In her in depth knowledge of colour, space,
White.
addition to winning Food Network's and design and translates these into
Duff Till Dawn, Sarah has been featured art in the form of cake. Known for her The huge display made using Renshaw fondant and
on FOX, CBS and even MTV. Her love crisp, clean designs and innovative uses Rainbow Dust colours, complete with an ACTUAL
of teaching culminated in the recent for edible mediums, Cynthia prides water fountain, hand crafted shells and beautiful
opening of her own local classroom herself on pushing the boundaries of
and instructional kitchen, High Five mermaids, is the star attraction at the event. Come
cake design creating one of a kind edible
Edible Art Studio. Sarah Myers is not a art. Her award-winning work has been along, make a wish and throw a coin in the fountain.
cake wizard who is content working her published in magazines both in the To complete the beautiful fountain, a team of cake
magic in private, she is a cake performer US and abroad and has been shared decorators from around the world are coming
with a passion for sugar and a mission on numerous high profile blogs and together to create a uniquely designed star to be hung
to share that passion. newspapers as well.
36
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www.cakedbycynthiaawhite.com
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Shopping
Spree Cake By Laura Dodimead,

Life in Sugar
With a creative past of interior design, upholstery

and window dressing, Laura was always looking
for her next creative challenge. Her hobby of
baking fast became her full focus and a way of
outlaying her artistic flair, alongside being a full
time mother of two daughters. Laura challenges
herself daily with new and unusual cake designs
using unique and exciting techniques. Her passion
for modelling, airbrushing and painting continues
to grow and now she is a tutor for both Squires
Kitchen and The Cake Makery, she gets to share
her skills with others. Laura was extremely chuffed
to be crowned Kirsty Allsopp’s Cake Champion on
Channel 4 recently.
Difficulty Rating
Equipment Required
• 2kg white fondant • Airbrush
• 350g grey fondant • Airbrush colours: blue, black
• 250g black gum paste • Skewers
• 100g brown gum paste • Cocktail sticks
• 5g peach gum paste • Cake scraper/flexi smoother
• 80g blue modelling paste • Pizza cutter
• 25g flesh modelling paste • 1m 15mm black ribbon
• Fondant: dark green, mocha brown • Paintbrushes: no.1, no.2
• Petal dust colours: black, rose • Tweezers
• Peach gel food colour • Artist palette
• Vodka • 10” round drum
• Milk chocolate modelling chocolate • Round cake boards: 4”, 6”
• White modelling chocolate • Pin
• Trex • Cutters: square, oblong, circle
• Wafer paper in various colours • White florist tape
• Rolling pin • Scissors
• 2 x 12” dowels • Dresden tool
• 2 x white paper • Ball tool
• Card • Craft/X-acto knife
• Pencil • Sugar Shapers
38 MAGAZINE
Steps 1a & b. 1a 1b
Bake one 3x6” round Victoria sponge
and one 3x4” round sponge. Fill and
stack with buttercream. Crumb coat
and chill in the fridge. Cover both
cakes in white fondant. Smooth down
the sides with your palms and trim
off the excess with the pizza cutter.
Smooth the edges using the flexi
smoother to create a flawless finish
and a straight edge.
Step 2.
Rip the top edge of the white paper all 2 3a
the way across. Lay the paper over the
edge of the cake and begin airbrushing
with the blue colour. Aim the colour
onto the paper so the cake just catches
the mist of the colour. Continue
spraying both cakes by moving the
paper over to create a cloud sky effect.
Steps 3a & b.
Roll out 350g of grey fondant and
cover the cake board. Cut off any
excess and smooth over the top. Take
a small oblong cutter and press into 3b 4a
the fondant half bond until covered.
Add a little of the black airbrush colour
into the cap and spray a thin layer to
highlight the brick printing. Spread
buttercream into the centre of the
board, dowel the cakes and place in
the centre of the board.
For the Legs:
Steps 4a-d.
Take a large ball of brown gum paste 4b 4c
and roll into a long cone, tapering one
end for the boot. Squeeze the end
of the paste to create a pointy foot.
Pinch the top edge of the boot with
your thumb and finger to create a flat
top. Insert a glued skewer into the
centre of the boot and then insert into
a polystyrene dummy. Repeat with
the other boot and insert a cocktail
stick halfway into the boot and set
aside. Model the large ball of blue
gum paste into a thick cone. Take the
knife and cut down the centre of the 4d 5a
paste leaving a small part on the top.
Smooth each section to make the legs.
Fold one over the other and glue into
place.
Steps 5a-d.
Make dents at the top of the jeans
with the dresden tool to create a waist
and texture. Insert a skewer from the
boot into the front crossed leg, brush
on a little glue and allow to dry. Inset a
cocktail stick into the second leg at the
back and add a little glue to set into 5b 5c
place. Create indent texture to the legs
and give the jeans pockets using the
dresden tool.
For the Body: 5d 6a

Steps 6a-d.
With a small ball of black gum paste,
use your finger to roll over the middle
to create a slight waist. Pinch the top
sides of the paste to create shoulders.
Flatten the top to create a bust line.
Flair out the paste at the bottom with
your thumb and finger to create an
over exaggerated hip line. Glue the
base and push onto the skewer to sit
on top of the jeans. Roll a small ball of
flesh paste into a tube and push onto 6b 6c
the exposed skewer. Fix with glue to
make the neck and allow to dry.
For the Arms:
Steps 7a-d.
For the arms, take a ball of flesh 6d 7a
paste and cut evenly in half. Take one
half and roll into a ball. Push a glued
cocktail stick into the centre and roll
the paste on a surface until it covers
the stick. Shape and taper the end
to create a hand and cut the other 7b
end at an angle with the craft/X-acto
knife. Using another cocktail stick,
push into the shoulder of the black
top with the exposed stick pointing
upward. Glue the stick, slide the arm
on and hold for a few seconds. Repeat 7c 7d
the same process for the remaining
arm.
For the Face:
Steps 8a & b.
Mix a tiny amount of peach paste into 8a 8b
the white modelling chocolate. Roll
into a ball and make an indentation
over halfway up with the side of
your little finger. Take a tiny piece of
modelling chocolate and roll it on the
palm of your hand to make a tapered
triangle. Lay it in the centre of the
face and blend the sides with a Sugar
Shaper so there are no visible joins.
Use the ball tool to create eye sockets
by gently pressing into the paste.
Steps 9a & b. 9a 9b
Roll a small ball of chocolate paste
and cut in half. Place each half onto
the face where the cheeks should be.
Blend in with a Sugar Shaper. Use the
craft/X-acto knife to create a mouth
by inserting it into the face, just
below the nose. Pull it downwards to
open the mouth and create a smile.
40 MAGAZINE
Steps 10a & b. 10a 10b

With a smaller piece of modelling
chocolate, divide into two and place
where the eyebrows should be. Blend
all in to hide any joins. Fill the mouth
with a tiny piece of white fondant.
Smooth with a Sugar Shaper.
Steps 11a & b.

Make the eyebrows with two thin 11a 11b
pieces of milk chocolate modelling
paste. Roll two tiny pieces of black
gum paste into a tapered shape, bend
slightly and glue to the eyelids. Sit the
head onto the neck and tilt slightly.
Steps 12a & b.

Cut two strips of black gum paste and 12a 12b
stick around the top of both arms for
the sleeves. Roll out a longer strip of
peach gum paste, gather it together
and lay it around the neck, gluing the
back together to make a cute scarf.
For the Hair:
Steps 13a & b.

Take some milk chocolate modelling 13a 13b
chocolate and roll into long sausage
shapes between the palms of your
hands. Attach the strands to the head
starting from the back. Make your
way around the front positioning the
hair around the face. Take a small
oblong piece of black gum paste
and cut a triangle out of the middle
to make sunglasses. Round off the
edges with your fingers. Roll two thin
strips of black gum paste to make the
sunglasses arms. Position onto the top
of the hair and glue. Attach the model 14a 14b
to the top of the cake.
For the Shopping Bags:
Steps 14a-d.
Cut a strip of wafer paper and fold it
over to create a hollow box. Dampen
the paper where they meet and trim
off any excess. Fold down the middle
of both sides. Take a white strip of
florist tape and twist to create a sturdy
rope.
14c 14d
Steps 15a-c. 15a 15b

Wet the ends of the rope, insert into
the top of the bag and press the bag
together until stuck. Make 12 more
bags in different shapes, sizes and
colours using the same technique.
Paint the lips with the peach gel food
colour and the no.1 paintbrush. Load
up the arms with the bags alternating
the sizes.
15c 16a
For the Shops:
Steps 16a-c.
Draw an outline of the shop on a
piece of card and cut out. Lay the
template onto thinly rolled black
gum paste. Grease the craft/X-acto
knife with Trex and cut around the
templates. Roll out white fondant and
cut out large squares for the shop
windows. Stick them to the shop 16b 16c
template.
Steps 17a-d. 17a 17b

Cut a thin strip of white fondant and
use the circle cutter to create shaped
edges for the top of the shops.
To make the shop doors, roll out
coloured fondant into an oblong, cut
using the pizza cutter and attach to
the shop. Roll a long thin sausage of
paste and glue above the window and
door. Cut a strip of wafer paper the
same length as the long thin sausage
and fold diagonally at each end.
17c 17d
Steps 18a & b.

Glue all the shops in place around 18a 18b
both tiers of cake. Mix up a little black
petal dust with vodka and begin to
paint a few details on the shop front
doors and windows.
42 MAGAZINE
Steps 19a-e. 19a 19b

To make the topiary bushes, insert half
a cocktail stick into a ball of brown
paste. Roll the cocktail stick on a
surface to spread the paste to cover
it. Roll a ball of green paste and glue
to the top of the cocktail stick. Make
the topiary pot with a small ball of
modelling chocolate, rolling between
your thumb and finger. Flatten the
top and bottom. Join the rest of the
topiary plant together. Tweezer the
green paste to add texture and repeat
to make all six plants. Attach to the 19c 19d
cake.
For the Finishing Touches:

19e 20
Step 20.
Wrap the black ribbon around the cake
board and secure at the back with a
pin.
For more information on Laura and

her cakes, visit:
www.lifeinsugar.co.uk
Photography by Christine Jordan
Photography
44 MAGAZINE
Floral Bow
Cupcakes WWW.CAKEMASTERSMAGAZINE.COM 45
Floral Bow
Cupcakes
By Natasha Collins,
Nevie-Pie Cakes
Difficulty Rating
Natasha created Nevie-Pie Cakes

eight years ago as a hobby business Equipment Required
with every intention of returning
to textile design when her children • 6 fondant covered cupcakes • Paintbrush
were older. She has always been a • Scissors • Foam mat
baker and as a child, took inspiration • Templates (cut out) • Artist palette (or a plate)
• Scalpel tool • Round head synthetic paintbrush
from a Jane Asher book to decorate
• Cornflour • Kitchen roll
cakes for family birthdays. However, • 300g light pink gum paste • Pot of water
the business took off and she hasn’t • Mini rolling pin • Edible paint: Raspberry, Buttercup,
looked back since. She is one of • Edible glue Jasmine, Moss, Blueberry, White
the forerunners of the painted
cake trend and specialises in this
particular decoration. She is based in
Hertfordshire where she holds classes,
and also teaches nationally and
internationally. Her book, The Painted
Cake, was released in 2014 and in
2016, she won The Cake Masters
Award for best book. Her second book,
The Homemade Wedding Cake, was
published in 2016 and is also award-
winning.
For more information on Natasha and

her cakes, visit:
www.neviepiecakes.com
46 MAGAZINE
Step 1. 1 2
Roll out the fondant to a depth of
1mm or thinner. Cut around the
templates with the scalpel - you need
one of each of template A and B and
two of C to create each bow.
Step 2.
Create a small sausage of kitchen roll,
fold the loops of the ribbon around it
and glue them in place.
Step 3.
Glue the rectangle around the centre 3 4
of the bow with the edges meeting
at the back. Pinch the middle of the
bow slightly to create an impression
of folds. Pinch the ends of the two
ribbons.
Step 4.
Water down the Raspberry to create a
light tone and paint the roses. Water
down the Moss and paint in some
leaves around the roses.
Step 5. 5 6
Paint the daisies with the White paint
(do not use any water). Add a dash
onto the rose to add a highlight.
Step 6.
Paint in the yellow flowers and add
some yellow to the centre of the
daisies using the Buttercup paint. Add
some more leaves to fill in any gaps
and paint some small thin stalks.
Step 7. 7 8
Use watered down Blueberry to paint
small berries onto the stalks.
Step 8.
Use some Raspberry paint and add
some shading to the centre of the
roses. Add a red dot in the centre of
each yellow flower. Mix together some
Raspberry and Buttercup to make an
orange tone. Use this to add some
shading to the centre of the daisies
and on some of the petals of the
yellow flowers. 9 10
Step 9.
Mix together some Blueberry and
Moss to create a darker green and add
some shading onto the leaves.
Step 10.
Use neat Blueberry from the pot to
add a small amount of shading in the
very centre of the roses and some
darker dots at the bottom of the berry
stalks.
11 12
Step 11.
Glue the ribbon ends onto the
cupcake.
Step 12.
Glue the bows onto the top of the
ribbons. If the bow is a bit wobbly, you
can insert a cocktail stick behind the
centre to stabilise it.
Painting
top tips
TIP!
Invest in a good TIP!
range of brushes You can simply
for a variety use water to thin
of styles and gel colours to
designs. paint on cakes.
TIP! TIP! TIP!

Start with simple Make paint with Mix in white
flowers before you lustre dust by mixing colouring to
in a few drops of make lighter
start on something vodka. It dries super
more complicated. fast as the vodka shades for the
evaporates quickly. edge of petals.
48 MAGAZINE
12” 7kg
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72p* £39.56*
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Safety Seal is an innovative
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*Price shown includes 10% discount & is correct at time of going to print. Not to be used in conjunction with any other offers, exclusions apply. Valid until 30.04.17
Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews
Ask the Expert

Cake Conundrums and Decorating Dilemmas!
applied in different ways using different Colouring Fondant
techniques, especially gold and metallics. We Q: What is the best way to colour fondant?
have seen a spike in skyline cake requests as A: It depends on the shade of colour you
well, which is fun for the City Cakes team to are looking for. If you are looking for a deep
think up new ways to do these. colour shade of fondant, it is best to buy it if
Benny Rivera
it’s already available in that colour. Adding way
Stickiness too much gel into the fondant will change the
Q: How do you deal with sticky fondant? consistency of it, however, it is still possible. If
A: I have one word for you, shortening! This you want to do that, I suggest you colour the
Benny was born in Puerto Rico and moved
is an amazing product that can help you in fondant several days before using it as it will
to New York City about 20 years ago looking
for a change. He got into cake decorating so many ways. A lot of people tend to keep be more set and ready to use after one or two
whilst still working as a Research adding cornstarch or confectioners’ sugar and days. It won’t be as soft as it used to be when
Specialist. Then one day, he felt he needed this is a huge mistake as the fondant will get you made the colour. Another option is to use
to do something for fun and decided to dry quickly. Just put a light coat of cornstarch colours in powder form. In this way, you can
go to culinary school. The business grew on the table where you will be rolling it out add as much as you want without changing
tremendously, from having his first TV show and put some shortening on your hands and a the consistency of the fondant. I tend to use a
on TLC, Fabulous Cakes, to having several thin layer on top of the fondant when finished. combination of both.
opportunities with Food Network. Benny This should help a lot.
has been able to travel all over the US and Transport
overseas to teach some of his workshops, Consistency Q: How do you transport large cakes?
has won multiple cake shows, and most Q: How do I achieve silky smooth A: If the cake is small, we can use a regular car
recently, he has become a Brand Associate buttercream? or an SUV. However, if the cake is big, then the
Partner for Renshaw in America with a few A: The secret to have the perfect buttercream process is different. We can use a van or a larger
other selected talented artists. consistency is in the creaming process. truck. It’s dependent on the size of the piece
Make sure the butter is really soft at room and how far you have to drive with it.
Fondant Repair temperature and it mixes well. Again, the
Q: What is the best way to repair a tear in creaming process is key in all recipes, the Wedding Cakes
fondant? same as when you are making the cake batter. Q: What’s your secret to achieving the best out
A: It will be determined by the damage and the Personally, I prefer to use a hot metal scraper of a simple wedding cake?
brand of fondant you are using. For example, and offset spatula to make sure the top and A: My secret to working with wedding cakes
Renshaw is easy to work with and fix if you the sides are completely smooth. is just one thing, to keep it clean. Even when a
happen to make a hole into it. This brand of design can be a little bit too much or is covered
fondant allows us to just stretch the fondant Comparisons with a lot of flowers, painted work, sugar details
with a little water on your fingertip and it will Q: Cornflour vs icing sugar? etc, it is very important to keep the work neat
look like nothing happened. I have worked with A: To roll fondant, I prefer cornflour or and clean. I don’t know if it’s a good or a bad
so many other brands and on occasions, I have cornstarch as we call it in the U.S. Personally, thing but I’m an extreme perfectionist. Like I
been forced to even fill the damaged area with I feel icing sugar or confectioners’ sugar tends said, this could be a good or a bad thing. A good
a little royal icing - smooth it out and it will be to make the fondant dry out faster. thing because you will be spot on with the work
ready to go. and the details. And bad because no matter
how perfect the design is, you will always find
Cookies something to change and/or fix.
Q: How do you achieve the perfect cookie?
A: Creating the perfect cookie requires a lot
of work. For us at City Cakes, everything starts
with an idea. Then we discuss the vision; how do
we see, feel and taste the cookie. That is when
we start trying to figure out the ingredients
that will work best and of course, developing
the recipe. Then it goes into the store front for
sale. It is very important for us to get feedback
from the people who usually order them. The
baking process is also a magic part of the
original Half Pound Cookies from City Cakes,
but not something we talk about with others...
something that makes them extra special!
Cake Trend
Q: What do you think will be the biggest cake
trend in 2017?
A: Trends tend to come and go. Then when they
eventually return, they return in a more updated,
different version. 3D sculpted cakes keep getting
stronger in the industry as there is always the
wow factor with them. Also, I keep seeing a lot
of painting work on cakes or the use of colours
50 MAGAZINE
9/2017 Word Search Puzzle
Forgot username or password? Passcode/Create New User Help username password

Wordsearch Competition
Solutions for Districts Free Resources Current Us
What We Oﬀer Who We Are Teachers Parents Students
F F R I L L S R C U D S H D V
N A X P C H U I G O A K P S D
Y X S L J F D O V T T I D B V WIN!
C P I H F B S R I I C T D M E
A A L L I R K N D Q T L O N L
H O E V D O J W I Q W Y Z N V Find the fashion related words for your chance to

C S Z C E V N Z M U U A Q C E win a selection of products from Renshaw USA,
worth over $28. Open to USA Only.
C I J O Y J C P B X Q B G I T Email your answers to content@cakemasters.co.uk
Closing Date: 31st March 2017
P Z F U S N O T T U B E S R A
Y I A T Z A K G N C J T S B X
D Y A U N S G L S Y A E B A Z
B I B R O U Z Y W E M G G F X
S W V E K L I S L B U D Z F W
V E S C Y U I P B Z G Q M A H
E F X O U K N M A Y L H Y E X
RUFFLES FASHION SILK

UTTONS COTTON COUTURE
BRIC
FRILLS FASHION
COUTURE VELVET
FRILLS
EATS SATIN RUFFLES FABRIC BUTTONS
SATIN
QUINS COTTON SILK PLEATS SEQUINS
VELVET
Gluten-Free Baking Tips!

Created by Puzzlemaker at DiscoveryEducation.com
Tips and Tricks for Gluten-Free Baking

Straight Swap
If less than 2-4 Gum
tablespoons of wheat If making bread or cakes, add ½ -1
flour in a recipe, do a teaspoon of guar gum or xanthan gum for
straight swap with nut or every 140g of gluten-free all-purpose flour
rice flour of your choice. to give your baked goods a bit of volume.
Make Gluten-Free All-Purpose

Flour by using a 40/60 ratio
40% whole grains: brown rice flour,
buckwheat flour, cornflour, mesquite flour,
quinoa flour or sorghum flour. 60% white
Weight Conversion Baking Powder flours/starches: white rice flour, arrowroot
1 cup of gluten flour = Add 1-2 teaspoons of baking flour, cornstarch or potato flour.
140g of gluten-free all- powder to every 140g of
purpose flour gluten-free all-purpose flour to
help your product rise.
Sugar Swap
Swap brown sugar
Egg White Buttermilk for white sugar to
Add extra egg white if Consider help with moisture.
your dough is too dry substituting
before baking. buttermilk for milk
for a richer texture.
Book & Tutorial Reviews

Scandinavian Comfort Food The Cardamom Trail This is Gluten-Free
Embracing the Art of Hygge Chetna Bakes with Flavours of the East Delicious gluten-free recipes to bake it
Trine Hahnemann Chetna Makan better
Photography by Columbus Leth Photography by Nassima Rothacker Victoria Hall
£25.00 £20.00 Photography by Adrian Lawrence
Quadrille Mitchell Beazley – a division of Octopus £16.99
Publishing Ryland Peters & Small
Celebrating the laid-back approach to comfort
food of Scandinavia, welcome to the world of Love Indian food? Chetna’s book will transport Whether you lead a gluten-free lifestyle,
hygge with Trine Hahnemann. Scandinavian you back to the East with spice aromas floating need to cater for a friend who is gluten-free
Comfort Food is Trine’s love letter to her native in your home. A contestant on The Great British or coeliac, or just want to try something a
Denmark, where the attitude to life is known Bake Off, she has come a long way when it little bit different, this book proves a useful
as hygge, and why cooking fresh, homemade, comes to cooking and baking. She shares her resource for anyone looking to bake without
nourishing food is important. This book is most beloved recipes in this delicious book, gluten. With a little bit of practice, every one
relaxed, no frills, simple home cooking at its from family cakes and pastries to savoury can be adapted and there is no compromise on
finest. Enjoy lunch or dinner with friends, or morsels of pea and potato cups. The book is the taste or textures. This book is about baking
homely comforts during the winter, snuggling chaptered into spices; towards the back of better, delicious cakes which everyone can
up in the warmth of a fire. With over 130 family the book is where you’ll find chutney, Indian enjoy. Victoria guides you through the basics
recipes, every season is covered. Scandinavian pickle and raitas. Not only does this book of baking, the dos and don’ts of keeping a
Comfort Food teaches us to use quality, have beautiful photographs, the story behind gluten-free kitchen. To those new to the whisk,
fresh, seasonal ingredients. Create balanced Chetna’s journey is remarkable. Her journey Victoria advises this book should be read with
wholesome recipes from meringue layer cakes, from a fashion designer in India to a semi- a cup of tea and a biscuit first. This book is
to barbecued langoustines, to a lemon mousse. finalist in The Great British Bake Off in 2014, packed with failsafe recipes that work every
this book shows a great deal of passion for her time, from small bakes and cupcakes, to big
life. desserts which will make you drool!
Ocean Themed Fondant Scenery Cake

Yeners Way
$24.95
www.yenersway.com
Learn how to make this fantastic texturised

ocean themed scenery fondant cake. Chef Yener
guides you through the basics of a double barrel
cake, then shows you three intricate stages to
the finished ocean scene. He teaches you how to
make the yacht, dolphins, seagulls and waves.
With lots of different techniques to be learnt,
this sure will be a learning experience you
want to get stuck into. The end result will look
magnificent.
Join us every Friday for #FreebieFriday for your chance to WIN books,
tutorials
52 and lots of other goodies! Head to Facebook.com/cakemasters
MAGAZINE
Cake Hack Shortcuts, tips and tricks to help

you in the kitchen!
How to make a Bubble Wrap Chocolate Sheet
1. Melt a bar of 2. Measure
chocolate over the bubble
a bain-marie. wrap around
the side of the
cake. Cut the
excess away.
4. Leave to air
dry. Once dry
3. Spread the to the touch,
chocolate on wrap the sheet
the bubble around the
side. cake, joining
the edges.
Slowly peel the
bubble wrap
away.
Product Review! FPC Sugarcraft ‘Rose Swags’ Silicone Mould

The ‘Rose Swags’ mould from FPC For the additional moulds, we concentrated
Sugarcraft can be used to create a variety on the ‘Small Double Frames’ mould.
of designs on cakes and cupcakes. Pressing the ball of paste was easy. Leaving
the mould alone for a few minutes helps the
paste firm up and harden, so releasing is
easy too. With this mould, gentle release was
needed as there is so much intricate detail
we wanted to save.
the rose swag is astonishing, the colour

brought out the sheer beauty of the roses.
Assembling the pieces onto the cake was
relatively quick, a bit of edible glue on the
In addition to the ‘Rose Swags’ mould, we back and press into place. Due diligence
were provided with the ‘Decorative Bosses’, was required with the small double frame
‘Small Double Frames’ and ‘Cameo Ladies’ as it was delicate. We added Rolkem Super
mould. We used the majority of the moulds Antique Silk mixed in with Super Red to the
as suggested by FPC, and were impressed at cameos, the pink makes them pop!
Removing the inner oval was relatively
the versatility of the simple products.
hassle-free with help from a craft/X-acto
The benefit of FPC Sugarcraft Silicone
knife.
Moulds is that they include detailed
instructions on the back of the pack. They
are easy to follow, with helpful tips and
tricks on how to colour the impression. They
make great decorations for all types of cakes.
For more information, visit:

www.fpcsugarcraft.co.uk
We covered the cake first with sugarpaste

Once the pieces had all dried, we used
and allowed it to rest for an hour, whilst we
Rolkem Super Russet mixed in with a little
got working with the moulds. Mixing 50/50
bit of alcohol to give a decorative flush of
sugarpaste and modelling paste, we dusted
elegance for the rose swags. The detail on
the moulds first with cornflour. Cornflour is
a great agent which prevents the sugarpaste
from sticking to the mould when it comes to
releasing. The mould was simple to use; with
a long strip of sugarpaste, pressing into the
cavities was easier and gentle pressure from
a rolling pin helped to get evenness.
54 MAGAZINE
Cake Masters Magazine

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delighted to bring you a free downloadable colouring book, which includes our fabulous
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Are you a cake decorator ready to discover the next season’s wedding trends
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Palace for the second year, event through the Ages, where you can
organisers ICHF Events have been walk through decades of dresses
inspired by the venues fabulously and cakes in a bridal boutique-styled
romantic rooms and have created a exhibit. Start at the 1900’s and
wedding wonderland. finish in the future – with a show-
stopping hanging cake and floating
Visitors to Cake International cake. Cake stars taking part include
Alexandra Palace shows (22 – 23rd Paul Bradford, Emma Jayne, Karen
April) will be treated to over 70 top Keaney, Emma Ball, Calli Hopper,
cake exhibitors, a display of stunning Marina Sousa, Tracey Rothwell and
competition pieces including some Vicki Smith plus more!
56 MAGAZINE
Visiting the show as the International laughs! If you think you and your
Guest will be Australia’s Faye Cahill team (three total) have what it takes
- Faye has been a professional cake email melanieu@ichf.co.uk
decorator for over 20 years and is a
wedding specialist named Wedding Make sure you leave plenty of time
Cake Decorator of the Year 2015 at to peruse the Cake Competition
the Cake Masters awards – a perfect display area, where you can see
guest for this specially themed event. the hundreds of cakes entered
into categories that vary from giant
The Cake International Theatre will wedding cakes to floral displays,
be full of stars from sugar and cream, with one lucky artist taking away the
and, there will be a full programme coveted Best in Show trophy.
Cake International is at
of workshops, demonstrations and
For cake decorators, whether Alexandra Palace, London from
talks. Buttercream queens - Queen
beginners or professionals, Cake 22 – 23 April. For tickets and
of Hearts Couture Cakes – will be in
International is also the world’s information visit
attendance and as always with this
largest cake decorating shop! www.cakeinternational.co.uk
pair you won’t be able to believe
what they can create out of 100% Baking and sugarcraft businesses
buttercream! Plus you’ll be able to will be in attendance with every cake
witness The Cake Off semi-finals – tool or accessory you could want. @thecakeshow
a quest to find the Cake Off Team There’s all this plus visitors can do
@thecakeshows
2017! Fun, fast and furious with some hands-on learning with daily
plenty of interaction, creativity and programmes of workshops, talks and search Cake International
demonstrations.
uk.pinterest.com/thecakeshows
58 MAGAZINE
Romantic Fashion Cake

By Özlem Arabacı, Kek Couture
Özlem Arabacı is the owner of Kek

Couture based in Istanbul. She
started cake decoration in 2008
after the birth of her daughter. She
makes cakes with her friend, Türkan
Equipment Required Aşkın; they are both art school
graduates in Istanbul. They love new
• Round cakes: 15cm and 20cm • 26 gauge florist wire techniques and styles on cakes and
• Chocolate ganache • Florist tape
have produced a beautiful tutorial
• White sugarpaste • Hexagon wooden board
• Gum paste • Silicone moulds combining many techniques.
• Gel food colours: brown, pink • Lace mats
• Petal dust colours: red, brown, • Edible glue
pink, copper, gold • Sharp knife Difficulty Rating
• Rose veiner and cutter • Ruler
• Flower formers or spoons • Skewers
• Paintbrushes
Step 1. 1 2
Prepare the cakes and cover them with
fondant.
Step 2.
Roll out white fondant until it is 5mm
thick. Cut a 62cm length x 28cm width
rectangle.
Steps 3a-c.
Use brown gel colour and copper and
pink petal dust to paint the fondant.
3a 3b 3c
5a 5b
Step 4.
Before the paint becomes dry, press
the lace mat down and get the pattern
on the fondant surface.
Steps 5a & b.
Once dry, roll the patterned paste
around a rolling pin and attach to the
bottom tier. Use a smoother to create
a smooth edge over the top of the
cake.
6 7 Step 6.
Place the cakes on the hexagon
wooden board. Use ganache to secure
the board and the cake layers.
Step 7.
Dust the big heart with brown and red
petal dust.
8 9a Making the Embellishments:
Step 8.
Make decorations using the silicone
moulds. If you have problems getting
sugarpaste out of the moulds, you
can use cornflour or put them in the
freezer for a few minutes.
Steps 9a-c.
Attach the moulds onto the cake with
glue and colour with the gold dust.
Check the main image for placement
9b 9c of the mould pieces.
10a 10b Making the Bows and Swags:
Steps 10a-c.
Roll out pink sugarpaste until it is 1mm
thick. Cut the fondant in these sizes:
55cm length x 12cm wide and 44cm
length x 27cm wide. Shape them by
placing the skewers on the top and
bottom. Fold the little pieces in half
and use edible glue to stick them.
60 MAGAZINE
10c 10d
Steps 11a-d.
Glue and place onto the cake.
Steps 12a & b.

Colour all the sugarpaste pieces and
stick them onto the cake with edible
glue.
11a 11b 11c
11d 12a 12b
Making the Roses: 13a 13b

Steps 13a & b.
Roll out a thin amount of the pink
paste and cut the petals. Use the
veiner to create texture.
Steps 14a-c.
Stick the 8 inner petals onto the bud
with edible glue.
14a 14b 14c
Step 15. 15 16
Dust the petals with red and brown
petal dust.
Step 16.
Dry the outer petals by hanging them
off the edge of plastic spoons.
Step 17.
Use a skewer to wire your rose
together. Wire the outer petals by
wrapping wires around the skewer and
secure with florist tape. 17 18
Step 18.
Place the rose buds to the cake with
wires or toothpicks.
Steps 19a & b.

Use a mermaid tail mould to make
butterflies. Stick with edible glue and
leave them to dry.
Step 20.
Colour the butterflies with gold petal
dust. 19a 19b
Step 21.
Roll out some white sugarpaste until it
is 1mm thick. Cut ribbon in 1m length
x 2cm wide. Dust the edges with the
brown petal dust.
20 21 Placing the Ribbons and Butterflies
Step 21.
Attach the butterflies to the heart with
skewers.
Steps 22a-c.
Attach ribbon to the skewers to make

sure they are hidden.
22a 22b
For more information on Özlem and
her cakes, visit: www.kekcouture.com
22a
62 MAGAZINE
miami Airport Convention Center

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Silver Level Cupcake Level Designed by: Andres Encisco
from Awesome edible art
Barbie the
Nutcracker
By Barbara Regini,
Barbie lo Schiaccianoci - Barbara Regini was born in Milan and has been
surrounded by art since she was small. She holds
SugarArt the Pantone scale in the stock market instead of

makeup. Barbara attended art college, majoring
in sculpture and decoration, and enrolled at
the Brera Academy to become a restaurateur.
She approached sugar art about two years ago
and immediately fell in love. She delves into
the modelling technique to address a style that
combines art and sugar and reinterprets it with
irony; she loves to give hidden meanings to her
pieces. She teaches various courses, as well as her
personal style figurines, in Italy and around the
world.
Equipment Required
• Fondant: White, Sailing Blue, Black,
Ruby Red
• Modelling Chocolate in skin colour
(110g for the body and 70g for the
head)
• Dresden tool
• Craft/X-acto knife
• Thin paintbrushes
• Silicone brush (any shape)
• New toothbrush
• Rolling pin
• 18 gauge floral wire
• 0.5cm square cutter
• Cake smoother
• Cling film/plastic wrap
• Ruler
Difficulty Rating • Vodka
• Airbrush machine
• Petal dust: blue, peach, black, brown,
white, pink
• Airbrush colours: black, silver
64 MAGAZINE
Step 1. 1 2
Build a structure for the sculpted cake
- 40x40cm light wood, with a 30cm
fixed bar on the cake board. Cover the
board with white fondant.
Step 2.
Mark four lines on the board, leaving a
gap every 5cm. This will help when you
draw the tiles on the floor.
Steps 3a & b.
Draw straight lines on the board 3a 3b
using a dresden tool. Roll some
black fondant and allow to dry for
approximately 10 minutes. Cut black
tiles using a 0.5cm square cutter.
Steps 4a & b.
On the board, where the tiles are 4a 4b
crossing, cut holes using the small
cutter. Attach the squares with a little
bit of water.
Step 5.
This is what the cake board should 5 6a
look like. There is no need to decorate
the centre as that’s where the cake
will sit.
Steps 6a-c.
Using a three tier cake, 20cm, 16cm
and 1 cm, fill the cake with any filling
you like. Carve the cake from the right
side to simulate a long ball gown. 6b 6c
Cover the entire cake with ganache.
Step 7.
Wrap and insert the floral wire. This 7 8a
will help keep the body in place.
For the Body:
Steps 8a-d.
Roll a 110g ball of modelling chocolate.
Pinch a little bit on the right end. Insert
the body through the wire. With two
fingers, press and model the neck and
shoulder.
8b 8c
Steps 9a-d. 8d 9a
Push the paste from the neck through
the bottom of the body and start to
model the chest. Mark and lift up
with your finger. Make a line at the
back with a round tool. Divide the
chest with a dresden tool. 9b
9c 9d
Steps 10a & b.

Mix in some red fondant to blue
fondant to get a darker blue colour 10a
for the dress. Roll the paste and a cut
a square for the upper part of the
dress. Place the blue square on the
body and attach with a little bit of
water. It doesn’t have to be perfect as
the extra will be cut away.
10b 11a
Steps 11a & b.

Cut the extra fondant on the back.
With a long thin square of fondant
pinched on one side, start to model
the big skirt.
11b 12a
Steps 12a-c.
Attach the skirt pieces one by one
and allow it to flow naturally. Press
the attached skirt with a dresden tool.
Pinch the skirt pleats until you are
happy with how it looks.
66 MAGAZINE
12b 12c
For the Face: 13a 13c

Steps 13a-d.
Model the face with 80g of modelling
chocolate. With your index finger,
make a round eye area. Press the
fondant down on the side to create 13b
an area for the mouth and nose. With
your thumb, press under the nose and
push up a little bit.
13d 14a
Steps 14a & b.

Make holes in the nose using the point 14b 15a
of the dresden tool. Mark holes under
the nose.
Steps 15a-e.
With the end of the tool, mark points
for the eyes and mouth. Draw the eye
line and eyelid. Press the upper lip up 15b 15c
with the flat end of the dresden tool.
Mark under the lip to create a chin.
Pinch the chin.
15d 15e
Steps 16a & b.

16a 16b
Mix blue and white powder with
some alcohol and paint the colour of
the eye. Paint the centre of the eye
with the black.
17 18
Step 17.
Model two sausages and attach above
the eye to create eyebrows. Cut the
excess off.
Step 18.
Paint on the lips with a pink colour.
For the Dress:

Airbrush the dress with silver and add
shadows with the black. Brush the
floor tiles with black petal dust for a
realistic look.
For the Arms: 20a 20c

Steps 20a-c.
Roll a cone for the arms and cut a
point off. Pinch the thumb softly.
20b
21a 21b
Steps 21a & b.
Cut the fingers and pinch. Roll the
wrist between your fingers and form
an elbow.
22a 22b
Steps 22a & b.
Attach the arm onto the body and
model the shoulder. Give the fingers
natural movement.
68 MAGAZINE
Make the hair and create texture by
drawing onto the lower part with a
dresden tool. Attach the head onto the
body and attach the hair.
Step 24.
Protect the face and body with plastic 24
wrap. Dip the toothbrush into the
liquid colour and spray onto the dress
to create shiny white drops.
For more information on Barbara and

her cakes, visit:
www.facebook.com/
BarbieloSchiaccianoci.SugarArt
+
EST.1948 fmmsugarcraft.com
fmmsugarcraft.com
TEL
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+44 (0)
(0) 1442
1442 292
292 970
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70 MAGAZINE
Tutorial
Paris
Make
Couture
Cake
stunning
jabots from
gum paste
Create
folded
fabric
effect
Create an
elegant two
tier design
Paris
Couture
Cake By Joëlle Trotter,
Studio53
Pâtisserie holds an important part in

Alsatian culture. Joëlle never imagined
making Christmas bredele with her mother
and grandmother could lead to creating
metre high cakes. She has moved from the
legal profession, where her exactness was
expressed, to travelling the world with a
major airline discovering cultures, flavours
and colours, to being a qualified valedictorian
French Pâtissier. Joëlle’s creativity with
textures and flavours lead her into testing
her hand at cake design in 2015. In January
2016, she was the finalist in the French
Championship of Cake Design. Today, from her
laboratory, Studio53, on the Paris outskirts,
she plies her gifts to bring together what
this city lives by; art, design and gastronomy,
a pleasure to the eye but especially an
excitement to the papillae.
Difficulty Rating
Equipment Required
• 6” round cake x 6” high – covered • Ball tool
in white fondant • Foam pads (large and small)
• 8” round cake x 6” high – covered • Ruler
in white fondant • Paintbrushes
• 12” cake drum – covered in white • Edible glue
fondant • Airbrush machine
• Grey satin ribbon • Airbrush colours: pearl and black
• Food contact paper • 18 gauge florist wire
• Parchment paper • Drinking straw
• Wax paper • Florist tape
• Pencil • Needle nose pliers
• Scissors • Wire cutters
• 500g gum paste • Lighter
• Non-stick mats • Small spatula
• Castle Grey gel food colouring • Royal icing
• Rolling pin • Craft/X-acto knife
•
72
Cutting wheel • Set of round cutters
MAGAZINE
• Pizza wheel
For the Jabot: 1a 1b

Steps 1a & b.
Make the decorations 24 hours in
advance to allow them to dry.
Print and cut the template, resize
it if needed. This shape is 21cm in
diameter. Draw the outline on food
contact paper and cut (visit our
website to find the template
www.cakemastersmagazine.com)
2a 2b
Steps 2a-d.
Colour the gum paste with two drops
of grey. Roll the fondant 1mm thick.
Cut the outline of the shape using the
cutting wheel. Repeat so you have two
templates.
2c 2d
3 4a
Step 3.
Place the template onto the large foam
pad and thin the edges with the ball
tool.
Steps 4a-e.
Create folds using the ruler. Hold the
folds together alongside the ruler 4b 4c
and apply edible glue. Small pieces of
kitchen paper will support the ruffles
in place. Repeat the same process for
the opposite side. The jabot is ready to
be airbrushed once dry.
4d 4e
5a 5c
For the Ruffled Silk Carré:
Steps 5a-g.
Roll out a piece of gum paste into
a shape approximately 50cm long
x 14cm wide. It can be rectangular 5b
or have a rounded side if the gum
paste lacks flexibility. Push in with
your finger on the edge and centre
lengthwise. Gently use your fingers
and thumbs to start the second fold,
halfway from the edge of the first 5d 5f
fold. Bring the two folds together. Use
your fingers to help the arch in the
shape. The folds should look like a
pear or a teardrop shape. Remove the
remaining excess. Fold the remaining
strips underneath and allow the 5e
centre to dry for a couple of hours.
5g 6a
Steps 6a-c.
For the second piece of gum paste,
follow Step 5a-f. Use the centre of
the first piece that has firmed up as a
guide. Cut the gum paste ends at an
angle. 6b 6c
7a 7b
Steps 7a & b.
For the third piece, follow Step 6.
Glue elements together with edible
glue.
8a 8b
Steps 8a-d.
Roll out a fourth piece of gum paste
for the outside, but rounded at the
base and wavy and pointy at the top.
Arrange the first fold as in Step 5
around the main body. Cut the excess
on one side creating an asymmetrical
form. Thin the pointed edge with the
ball tool. Curl the thinned point and
finish the edges and pleats.
74 MAGAZINE
8c 8d
9a 9b
Steps 9a-c.
Roll out a smaller piece of gum paste
with pointed ends, approximately
30cm long x 6cm wide. Make one
pleat following the base of the body.
Arrange the edges and curve the piece
around the base covering the ends of
the previous pieces. Add edible glue.
9c 10
Step 10.
For the airbrush, use the pearl. One
layer of colour will give a nice shine,
two layers will give a much deeper
colour. Allow 30 minutes drying time
between each layer. Turn the two parts
of the jabot upside down and airbrush
the curves.
11a 11b
Steps 11a & b.
The flat parts do not need to be
airbrushed. Once dry, flip it over and
airbrush the front parts. Allow the
pieces to dry.
12 13a
Step 12.
Attach the grey ribbon to the cake
board.
For the Decorative Elements:
Steps 13a & b.

Bend the 18 gauge florist wire with the
needle nose pliers and shape it like a V.
Insert a small piece of gum paste into
one of the crevices. 13b 14
Step 14.
Heat the wire under the flame and
insert into the small piece of gum
paste.
15a 15c
Steps 15a-d.
Push the V into the paste, the heated
wire will set rock hard into the paste.
Add a dab of edible glue and place
another piece of gum paste on top.
Add some royal icing. Attach to the 15b
top tier of the cake.
TIP!
Don’t forget to 15d 16a
cover the wires
with food safe
materials before
inserting into
the cake, such as
florist tape, plastic
wrap or straws.
Steps 16a & b.

Attach the first half of the jabot to
the bottom tier with royal icing at 16b 17
a 20° angle. Attach the second half,
leaving an open V shaped space
approximately 2cm.
Step 17.
Trace a template on wax paper over
the gap. Make sure the pencil only
touches the dried gum paste and not
the soft fondant.
18a 18b
Steps 18a & b.
Use a template to cut a long triangle
out of the gum paste that had been
sitting out to dry for a couple of
hours. Attach to the cake at an angle
with edible glue.
Step 19. 19
Mix two drops of black and six drops
of pearl airbrush colours into a cup
and stir with a toothpick. Spray the
centre of the jabot which you have
just attached to the cake. Airbrush
the pleats very gently.
For more information about Joëlle

Trotter and her cakes, visit:
www.studio53.fr
76 MAGAZINE
COLLABORATION
78 MAGAZINE
Sugar Art Museum is the first How many members were in

edible art gallery, showcasing your collaboration?
sugar and cakes made by We had a total of 40 artists in
professional cake artists from the group, however, several had
around the world. to drop out for various reasons.
Tell us about your How did you decide on this

collaboration? group of people?
Sugar Art Museum is a sugar We chose this group of people
and cake collaboration which based on their many artistic
features talented cake artists talents. We already knew the
from around the globe. Our idea majority of them. They all were
was to create a virtual edible very excited to take part in this
museum which includes all artistic idea involving sugar.
edible artworks. The art could
be based on every artist or Did anything go wrong during
even the cake decorator’s own the process?
design, in any style from fine art Fortunately, everything went
to abstract, and on any subject well during the process.
from floral to fashion. But only
one medium was to be used, If you were to do it again, what
that is sugar! would you do differently?
Probably reframe the theme by
What inspired you to do this suggesting a specific topic of art.
theme?
The love of art and the If you were to do another
opportunity to customise cake collaboration, how should
decorating and sugar works. others get involved?
We want to expose art in cake I think the best way is to ask
decorating, and hope to inspire people on social media, or
people to get more connected approach them directly - even
with it. an open collaboration, so
everyone can be involved.
Tell us about a few of the pieces
that have been made? For more information on
There are so many amazing the Sugar Art Museum,
pieces in all subjects of art: visit their website: www.
painting, sculpting, floral and sugarartmuseum.com
even architectural. We have
interpretations of popular artists
like Giuseppe Arcimboldo,
Sandro Botticelli and Gaudí.
There are also members who
created their own artwork Featured artists:
without any inspiration. We Left: Julia Marie Cakes
see lots of different techniques Above: Jenny's Haute Cakes,
and various edible mediums Sweetlin and Art of Cake Design
Contents page: ME Art of Sugar
such as wafer paper, royal icing,
flower paste and fondant. It’s so
inspiring to see the different art
pieces in this collaboration.
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Social Snippets
Join the conversation!
Whether it’s on Facebook, Twitter or Instagram, we see some

amazing stuff online. Here’s this month’s round up…
Ruth Rickey
Ruth is an ICES Certified Master
Sugar Artist who has appeared on
Wedding Cake Wars, TLC’s Ultimate
Cake Off as well as three specials
on Food Network.
My husband cleaned out our

storage unit the other day
and brought in a huge tub Emma won Gold and Best in Class at Salon
for me. When I opened it, I Culinaire with her Australian Surfing Koala at
found all the ribbons, medals the Great Hospitality Show, NEC Bham 2017.
The surfboards were hand painted and the
and trophies from ten years small models were also handmade. The koala
of competing at cake shows. Julie shared this magnificently is called Charlie and he is surfing on a Union
impressive New York themed wedding
The ribbons were crinkled Jack/Australian flag surfboard, made by Emma
cake on our Facebook page for Blue Matthews of Happiness Factor Cakes.
and smushed and a complete Monday. We LURVE it! We wouldn’t
mess. Looking in the tub, I even want to cut this beauty by Julie
was struck by how little those Thornton of Red Robin Cakes.
mean to me today.
When I first started competing,

I was transfixed on winning.
I craved the validation
that I thought I received
from placing. As I look
back, I realise that no one WOOOWzers, an original design by SweetArt
remembers who got what Cakerie of a record player based on an actual
Pioneer record player. A surprise cake for a fan
ribbon at what cake show
of The Beach Boys! Oh, and the turntable also
two years ago... What lives TURNS! We love the wood effect on the fondant
on is the art that is created. panels. Creative license by Courtney Bizeau.
My memories are filled with
outstanding sugar art created BOLD and beautiful Thai Buddha themed
cake by Sarah Garland of The Crafty Kitchen.
by friends over the years,
but I’m not sure I can tell
you how any of those cakes
did at a competition. It is the
art that lives on, the art that
touches people. So please, at
your next cake show, whether
you win or not, remember that
you put art into this world and
that gift will live long after that
show.
Another amazing across the border
For more information, visit: Check out all the detail on this amazeballs ‘I’ll
cake by Tina Scott Parashar, shared catch the stars’ cake, shared by Davide Minetti
www.ruthrickey.com on our Facebook page for One Tier
www.sugargypsy.com of Doc delle Torte, for our Blue Monday Cake
Wonders. Share.
Join the conversation…

82 MAGAZINE Follow us on Twitter @CakeMasters - Like our Facebook Page
www.facebook.com/cakemasters - Follow us on Instagram @cakemasters
INSIDE THE ISSUE 54 | MARCH 2017
APRIL ISSUE
Celebration
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ISSUE 54 | MARCH 2017

rainbow dust Pipe

This issue is packed full of tutorials on

All templates for tutorials

Tutorials Competitions Recipes

Fitted Dress Cookie Cutter by

New Renshaw Premium Covering Paste - It softens down easily,

FMM pair of sugarpaste smoother,

NEW! RAINBOW JEWELS

KitchenAid Hand Mixer,

Covering a cake or creating decorative

Typhoon Buick Red

Cookie Dough Cake

2. In a jug/pitcher, combine the milk,

3. To a large bowl, or the bowl

Hibiscus, Raspberry and Pomegranate Cheesecake

Professional Tools & Equipment

FMM SUGARCRAFT | UK’S NO 1 SUGARCRAFT COMPANY

“Satin Ice enhances my

The greatest cake artists in the world choose

Follow us online for inspirational galleries and tutorials

LEARN TO MAKE AND DECORATE

Use your gift to

Available at Cake International

"My cake is a modern twist

For more information on Beth and her

"Having grown up in Hawaii,

•Round 8x8” cake

For more information on Cynthia and

Photography by Roxanne Jeffreys,

"My inspiration were the

•Black gum paste

For more information on Natalie

"Inspiration was taken from

For more information on Rumana and

"I was assigned traditional Irish

For more information on Susan and

Tina Scott Parashar

"One of the most recognisable

•Red gum paste

For more information on Tina and her

"My cake design was Native American

•Headband template •Ziploc bag

For the Felt on the Feathers:

For the Horse Hair:

For the Beaded Band:

Steps 13a & b.

For the Headdress Headband:

Steps 17a & b.

For more information on Tanya and

miami Airport Convention Center

Miamicakeexpo.com Saturd ay April 29th

About Soflo Classes 9am - 6pm

SoFlo Cake and Candy Expo is back for

Vendors 100+ Vendors!

Kid’s Corner and will help get your name out

Save 20% off your general admission

miamicakeexpo.com MIAMI AIRPORT CONVENTION CENTER

Vendors 100+ Vendors!

Kid’s Corner and will help g

MEET THE TEAM! Save 20% off your general admission

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