Cake Craft & Decorating 2015'02

August 16, 2017 | Author: Diana Enciu | Category: Petal, Cakes, Cookware And Bakeware, Flowers, Wedding
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Cake Craft & Decorating 2015'02...

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Feb Cover v6_OFC_CakeFebruary2015 18/12/2014 07:57 Page OFC1

February 2015 Issue 195 £3.70

The world’s leading sugarcraft magazine

www.cake-craft.com

over

£950 of pr ize be w s to on

Made with Love Romantic creations and sentimental sugarcraft PERFECT Patisserie treats for your Valentine MASTER cake carving in a few simple steps One to Watch Talented designers showcase their skills

PLUS...

TOP TIPS & techniques for beginners

Wedding cakes to impress and inspire

Creative cookies for all occasions

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

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Romance is in the air this month and our cover cake typifies this with beautiful show stopping peonies and a unique button heart design. Whether it's a stacked, intricate, plain or floral wedding cake you need, we have them all for you in this issue.

Julie Askew Editor

Anglo American Media Ltd, publishers of Cake Craft & Decoration magazine, Cake Craft Guides: Party Cakes, Wedding Cakes & Sugar Flowers. Books: Easy Steps in Cake Decoration, Easy Steps in Sugar Flowers.

I know from emails received that Cake Carving is something many of you are particularly afraid to tackle so we have included two in depth projects to help you to overcome this tricky sugarcraft skill.

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If modelling is your forte why not try our ‘One To Watch’ project by Egle Montalbano. She has created a gorgeous Valentine Bride, completely hand modelled without the use of a single mould (and that includes the face). We also give a warm welcome to Mandy Strahan with her very first project for , a heart shaped Valentine cake. Her design could also be easily adapted for a single tier wedding or anniversary cake.

THE Media Partner for Cake International

EventCity, Manchester 6-8 February 2015 ExCeL, London 27-29 March 2015 Cover photography: Clark Smith-Stanley

28 If time is short but you would still like to tell someone you love them, have a go at Marion Frost’s effective and very pretty cookies; they will elevate a cup of coffee to a special occasion. If you are looking for more carved novelty cake designs take a look at our latest Party Cakes guide, available from www.cake-craft.com Julie Askew, Editor [email protected] Tel: 02476 738846

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is available as a digital edition! Save over 13% on the single issue price with a 12 issue digital subscription! Visit www.pocketmags.com and search for Cake Craft and Decoration Magazine

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Follow us on Facebook www.facebook.com/cakecraftanddecoration

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

and Twitter https://twitter.com/CakeMagEditor

www.cake-craft.com See page 40 for this project.

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Ingredients 4

Peony Romance COVER PROJECT The elegant wedding cake featured on our cover this month is from Christina Ludlam and showcases fuchsia peonies with gold embellishments and buttons to match.

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Market Place The latest information from the cake industry along with fabulous free product giveaways.

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Marry Me? PROJECT They say the way to a man’s heart is through his stomach and what sweet toothed guy could resist this tasty red, heart shaped, lacy cake adaptable for a wedding or anniversary cake too from new contributor Mandy Strahand.

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

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Sugar Flowers For Beginners – Sweet Pea PROJECT Flower expert Ulla Netzband guides you through the creation of realistic sweet peas with lots of helpful information ideal for a beginner to tackle.

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Editor’s Choice

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Vintage Wedding Car PROJECT Cake designer Rose Macefield builds an edible vintage wedding car complete with handmade sugar models of the bride and groom. An ingenious wedding cake especially for a smaller wedding.

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Guinness World Record Breaking Cake! Jacqui Kelly gives us an insight into how a group of cake decorators helped to achieve the World Record for The Largest Cake Sculpture.

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Ranunculus and Lace Wedding Cake PROJECT Edible crocheted lace and beautiful sugar ranunculus combine to create Karen Davies’s gorgeous, elegant wedding cake.

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

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Given With Love PROJECT Short of time but needing that special touch - use one of Marion Frost’s 8 decorated cookies, suitable for weddings, baby celebrations, birthdays and so many other events.

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

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Oklahoma State Sugar Art Show USA’s Kerry Vincent reports on this most prestigious of events in the Cake World’s calendar. This year the theme was 50 Shades Of Pretty Cake which attracted the very top cake decorators. Here are their exquisite creations.

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Cake Boutique – Love Forever PROJECT A heart adorned, two tier Valentine wedding cake from Barker Bakes.

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Pâtisserie – Valentines Ruth Clemens, blogger and GBBO finalist, bakes Mini Meringue Kisses, Chocolate Valentines Cupcakes, Strawberry & Choux Puff Stack with step-by-step guidance on producing perfect choux pastry.

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

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Coming Next Month Highlights from March’s issue of

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Masterclass – Hoppy Valentines PROJECT Make a very appealing 3D carved frog cake for a fun Valentine’s celebration or birthday cake, with a tutorial on how to coat spherical cakes, with the help of experts Hannah Collison and Lynn ReesGlendinning.

Subscriptions Subscribe now and receive a free gift.

. Creative Celebration cakes!

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Wedding

Peony Romance Christina Ludlam

As graceful as the most beautiful ballerina, the Peony is a truly captivating flower conjuring a sense of occasion when seen, so it’s hardly surprising that it is always a romantic favourite.

Photography:Clark Smith-Stanley

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Wedding You will need Consumables • 10cm (4in) deep round cakes 10, 15, 20cm (4, 6, 8in) • round cake cards 10, 15, 20cm (4, 6, 8in) • round cake drum 35cm (14in) • sugarpaste cream 3.5kg (6lb 9oz) • modelling paste 600g (1lb 6oz) • flower paste 200g fuchsia, 20g gold • royal icing cream, gold use autumn leaf colour • buttercream or ganache • plastic dowels • gold lustre spray • pearl lustre spray • lustre dust cream pearl, white pearl, gold • florist wire 24 gauge • white florist tape • small head stamens • food colour paste autumn leaf, fuchsia • lemon extract • icing sugar • cornflour • edible glue • petal dusting powders lemon, strawberry, fuchsia • posy picks

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Cover a 14in round cake drum with cream sugarpaste and allow it to dry. Use a scriber to trace the peony outline on to the covered board. Using cream royal icing and a No. 1.5 piping tube, pipe a thick line of cream royal icing around the outer edge of one of the outer petals.

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When the brush embroidery is completely dry, use a wide, flat brush to apply cream pearl lustre powder over the petals. Add highlights using a little gold lustre powder then soften the overall appearance using pearl white lustre over the entire surface of each flower.

Tools • rolling pin • piping bags 2 • piping tube No. 2 • pizza wheel • cake smoothers 2 • dresden tool • double-sided peony veiner • round paintbrush • flat paintbrush • grooved sugarcraft board • heart-shaped cutter 6cm (2¼in) • button moulds • floral swag mould (Katy Sue Designs - Hat Mould) • metal ball tool • paint palette • foam petal pad

Preparation

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

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Cover the 4in cake with cream sugarpaste. Place one smoother on top and a second smoother on the side of the cake and stroke the sugarpaste outwards and upwards encouraging it to form a sharp edge. Repeat for all three cakes. Insert 4 dowels into the 6in and 8in cakes, trimming to the exact height of the cakes.

Attach the cakes to the cake cards with a little buttercream or ganache. Fill the cakes with your choice of filling and crumb coat with a layer of buttercream or ganache. Allow the crumb coat to firm in the refrigerator for at least 30 minutes before covering the cakes. Make the modelling paste by mixing 1 level tsp of Tylo/CMC with 600g sugarpaste. Apply a little white vegetable fat (Trex) to your hands and knead the modelling paste thoroughly. Place inside a plastic bag to enable the Tylo to activate for at least 30 minutes. I have used autumn leaf paste colour to create both the cream and gold colours throughout this project.

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Wedding 5

Dust the work surface with cornflour. Roll some modelling paste to 2mm thick and cut the centre front panel. Use a dresden tool to encourage the paste to form two narrow pleats where indicated on the template then apply the panel to the centre front of the 8in cake with a little water.

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Place the first pleat face down on the work surface and fold over approximately 5mm down one side. Smooth down the fold with your finger and apply a little water or edible glue to the entire surface of the pleat.

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

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Mark the centre back point of your cake. Roll out more modelling paste to 2mm thick and use the pleat template to cut several triangle pleats. Work quickly and keep the paste covered to prevent it drying out.

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Position the first pleat on to the 8in cake allowing the folded edge to overlap the centre front panel slightly. Smooth the top of the pleat over the top of the cake, keeping the folded edge in line with the centre front panel. Trim the bottom edge if necessary.

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

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

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Use non-toxic glue to stick small bunches of 10-12 stamens together. When the glue is dry, cut the stamens in half and glue the small bunches to the back of the pistil. Make 12 small bunches for each peony centre. Once the centres are completely dry, spray or paint with edible gold lustre spray. Use a piece of paper towel to protect the work surface and remember to spray the underside of the centre too.

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

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

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Dip a 24g florist wire into edible glue and thread it into the raised vein to approximately half way up the petal. Place the wired petal into the two-part veiner and press the two sides together firmly to vein the petal.

Place the petal face down onto a foam petal pad. Thin the edges of the petal by stroking firmly with a ball tool, ensuring the ball remains half on the pad and half on the edge of the petal. To frill the edges, continue stroking back and forth without turning the ball tool. Place onto dimpled foam to dry.

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Wedding

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Place the petal face down on to a foam petal pad. Thin the edges of the petal by stroking firmly with a ball tool, ensuring the ball remains half on the pad and half on the edge of the petal. To frill the edges, continue stroking back and forth without turning the ball tool. Place on to dimpled foam to dry.

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

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Roll out a ball of gold modelling paste to approximately 2mm thick and cut a large heart using the heart template. Stick the heart to the centre front of the 6in round cake. Fill a piping bag fitted with a No. 2 piping tube with gold royal icing and pipe a ‘snail trail’ border or series of dots around the edge of the gold heart.

Use fuchsia, pink, cream and gold modelling paste to make a selection of moulded buttons and flower embellishments to cover the surface of the gold heart. Attach with a little royal icing or edible glue. Make several gold floral swag embellishments, curve into an ‘S’ shape then apply around the base of the 4in and 6in tiers to create a border.

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

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

www.cake-craft.com

Christiana Feb new_p0_CakeFebruary2015new 16/12/2014 15:46 Page 9

Wedding

Pleat

Pleat

Pleat panel Centre front panel

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Market Place

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'Market Place' is where you can find useful information from the trade or organisations which we think will be of interest to readers. It's also the place where you have a chance of picking up a free sample.

online competition – Win a Dinky Doodle Airbrush

Worth £95!

World of Icing has been supplying cake decorators for 11 years with everything they could possibly need to decorate their cakes. They have now expanded and launched their new online shop! Take a browse around their shop at www.worldoficing.co.uk/shop To celebrate this they are offering one lucky reader the opportunity to win a pink Dinky Doodle Airbrush worth £95. To enter this competition go to www.cake-craft.com and click on ‘This Month’s Competition’. The closing date for this competition is 3rd February.

Easy To Use - Choco Writers Even for an experienced baker, decorating with chocolate can be a messy and stressful experience, but not anymore. With Choco Writers, decorating with chocolate has never been easier. Forget technical terms such as ‘tempering’ and forget those messy piping bags, with Choco Writers the chocolate is already neatly sealed in a ready-to-use tube. Just pop in hot water to melt, snip the end off the tube and then write, swirl, draw and drizzle on your cakes and bakes. You’ll create your showstopper in no time! Choco Writers come in three delicious flavours: Milk, White and Dark. Cake Décor have put together a fantastic goodie bag packed full of Cake Décor products, each worth around £30.

5 goodie bags worth £150!

5 Lucky winners will receive three Choco Writers (one in each flavour), one tube of Perfect Swirl Frosting in Madagascan Vanilla; one tube of Two Colour Stripes Frosting in Chocoholic Vanilla; one pot of each of Cake Décor’s BLING Sprinkle Range (Gold Glimmer Sugar, Gold Chocolate Chips, Gold Stars, Silver Stars, Gold Chocolate Splitters, Gold, Silver & Bronze Crunch) and a Cake Décor apron.

Have a look at www.mycakedecor.co.uk for more fun decorating ideas and stockists. Also follow Cake Décor on Facebook and Twitter (@MyCakeDecor).

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5 to give away worth £114!

Bake For Your Valentine

For a special meal for your Valentine, you can’t go wrong with this stylish, uniquely designed heart shaped ceramic dish from the Appolia cookware collection rrp £22.95 (size 29 x 28cm). Available in a range of 6 colours, crafted from natural clays of very high quality they are manufactured in France. The low porosity of the material guarantees the best cooking process, as well as a high thermal and mechanical shock resistance. The enamels are scratch resistant and easy to clean. The entire manufacturing process is environmentally friendly and safe. All Appolia products comply with the toughest standards and health and safety regulations. They do not contain lead or cadmium. The raw materials used are non polluting and a mono cooking process is used to limit the impact on the environment. Appolia is also engaged in a strategy of reducing all unnecessarily disposable packaging boxes, a good move for mother earth. www.ictc.co.uk

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Market Place 10 to give away Worth £190!

20 sets worth £118!

Fun Animal Moulds

Culpitt’s NEW Metallic Modelling Paste

We have had requests here at the magazine for animal related cakes and these new fun moulds by Karen Davies Cakes might just be what you are looking for. Perfect for children’s cakes, each retailing for £19.00 and designed by Karen’s daughter, Alice.

Culpitt have introduced a new metallic effect Modelling Paste which is available in beautiful Gold and Silver lustre shades. The metallic colour is spread evenly through the modelling paste, so you get perfectly even colour throughout your decoration and don’t have to compromise on any of the surface detail, as you would if you were applying lustre dusts or sprays.

The Lamb and Chick are lovely for Easter decorations! The new Jungle Animals mould comes with a Hippo, Giraffe, Monkey, Lion and an Elephant! The cute and fun characters in both moulds are great for any children’s cakes and the perfect size for cupcakes too!

It’s really easy to use, simply knead it gently with your fingers and you’re ready to start making your decoration. This modelling paste is very versatile, it’s perfect for modelling, moulding, texturing, using with cutters and making into delicate flowers.

Karen Davies Cakes now run courses which offer a wide range of sugarcraft skills from sugar flowers, piping, and figure modelling to basics such as covering cakes. All materials, lunch and refreshments are included. See their website for dates and more details. www.karendaviescakes.co.uk

www.culpitt.com

Culpitt’s Gold and Silver coloured Modelling Paste is fully edible and comes in 100g packs which retail for £2.95. Trade: www.culpitt.com Consumer: www.culpittcakeclub.com

0151 643 0055

More Developments At Barker Bakes

www.barkerbakes.co.uk 0121 311 1624 Barker Bakes Sugarpaste and Chocolate Paste launched in August 2014 have extended their colour range to 50 with 7 new colours Coral, Jade, Raspberry, Bronze, Midnight Red, Midnight Green, Grey. They have also added New Duo Range of flower pastes - 2 (complimentary) colours in one convenient pack launched and New Pearl Toppers.

3 bundles worth £300!

They have been asked why they use the premium foil packs rather than cheaper packaging, and it is because it ensures that there is no colour fade, which occurs with food colours as they tend to be photo-sensitive. Also it is most convenient for freezing in its pack, so we have found this to be most versatile, additionally it can take the weight of a 180lb man before bursting so customers can be assured that the product will always reach them in peak condition (assuming it was stored correctly by the retailer) and reduces/eliminates taint and odour penetration that can occur in lighter-weight packaging. It is also an exciting time for them and they are now looking for outlets to stock their products so do ask your favourite retailer if you want the convenience of local shopping. 3 Winners will each receive a bumper Valentine’s bundle worth over £100. Consumables: Toppers: 3 packs of Barker Bakes 300g Flower paste 2 packs of Barker Bakes Diamante Stems 1 Barker Bakes Crystal Entwined Heart Topper Large 1 pack of Barker Bakes 300g Modelling Paste 1 Pack of Barker Bakes 300g Sugarpaste 1 packs of Barker Bakes Crystal Toppers 1 bottle of Barker Bakes Edi-Goo 1 Pack of Barker Bakes Pearl Topper 1 Barker Bakes Butterfly Crystal Topper

To Enter

For your chance to win one of these great prizes, go to www.cake-craft.com from 8th January or send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to include your name, address and email address). The final date for giveaways will be 3rd February 2015.

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Valentine

Mandy Strahand

Mandy’s Sugarcraft www.facebook.com/MandysSugarcraft 12

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Valentine

Marry Me? Sometimes it’s daunting to ask, so this year ‘say it’ with cake! This pretty cake works equally as well for Mother’s Day and other special occasions - simply change the inscription and colour scheme to suit. To make things a little easier, Steps 1 to 14 can be prepared in advance, simply store in a cake box ready to go! 1

You will need Consumables • heart-shaped cake 15cm (6in) • white sugarpaste 750g • sugarpaste red 750g (500g for cake drum and flowers, 250g for cake sides) to which you need to add ½ teaspoon of CMC/Tylose powder per 250g add the night before and use paste the following day • pastillage white 100g • flower paste red 20g • dusting powder red (Sugarflair) • royal icing white 100g • round cake drum 30cm (12in) • square cake card 15cm (6in) • baking parchment • A4 piece of card • white ribbon 1.25 metres x 15mm • cocktail sticks • white vegetable fat (e.g. Trex)

Tools broderie anglaise B (Patchwork Cutters) Tappit Funky Letters (FMM) cream horn moulds pack of 4 (Lakeland) icing tube No. 2 icing tube leaf small piping bags (2) mini heart shaped cutter quality food bag (for rolling flowers) flat brush 2cm (1in) dusting brush fine brush craft knife scissors hole-punch non-slip matting

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Tip

Cut the square cake card and baking parchment to size. Cut two parchment strips to roughly fit the sides of the cake (these will be trimmed later, Step 17).

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Gently score a line across the centre of the A4 card. Fold along this line, turn the card over and score two further lines - one either side of the crease - then fold the card back the opposite way. Use a hole punch to create four holes.

The cutter used for this cake has been modified by removing the storks and bows with a craft knife. As only one segment of the cutter is needed for this project you may elect to remove just a single stork.

A suitably sized square cake tin can be used to bake the cake. Create a 15cm heart-shape template to trim the cake to size. Any offcuts can be used to make truffles or cakepops.

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

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Valentine 5

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Tip Pastillage dries rapidly so only use as small a quantity as required and keep the remainder well sealed in an airtight food bag. Apply a light film of vegetable fat to the work surface. Roll out a small piece of pastillage quite thinly (1mm). Turn the paste over on to a dry area of the work surface and apply the cutter. Turn the cutter over with the paste still in place and use a cocktail stick to remove detail.

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Drape the cut paste over the cream horn mould and gently smooth so that it sits well - the tip of the ‘flute’ segment should point directly down the mould.

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Tip Take great care when handling dried pastillage as it is extremely fragile concentration and patience will reduce the risk of damage. Continue to cut and shape - approximately 26 flutes are needed for the 15cm cake however a few more should be made to allow for breakages. When removing a piece from the mould check it retains its shape before placing on a board to fully dry.

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Using the cake card as a guide, loosely place some dried flutes around the shape to check fit - remember the cake will be slightly bigger once covered in sugarpaste. Inspect all the dried flutes for any damage, ensuring you have sufficient for two layers plus spares.

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Tip A zip lock food bag cut open works well for making the petals.

To make the stylised roses take a large ball of sugarpaste 10g and roll out to 3mm thick. Place the paste between two layers of food grade polythene. Roll the paste thinner along one edge and both of the short sides, the aim is to create a graduated wedge-shape with a very thin (petal) edge on three sides.

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Remove polythene and roll up the paste - focus on the thinned edge to ensure a defined rose swirl is achieved. Thin the paste with your fingers to remove any excess. Gently dust the edges with edible red dust to define the shape and then set aside to dry.

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Valentine 11

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Tip

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

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

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Use your tablet, mobile phone or digital camera to take a picture of any planning stages - Step 12 is a great example the photo will be a useful reference when applying the lettering to the cake.

Tip

Cover the cake drum in red sugarpaste. Once the paste has firmed up take the heart-shaped parchment template and place on top. The point-end should be 7.5cm from the board edge with the heart central on the vertical. Gently scribe the outline and set aside.

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

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Gently place the dried letters on the cake, positioning as required. Working on each letter separately, lightly dampen the reverse and fix in position. Care should be taken not to overmoisten as this may dissolve the letters and/or leak red colouring onto the white cake surface.

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

When covering unusual shaped cakes take great care around any sharp angles (avoid tearing do not drag the paste down) and recesses (avoid creases - watch for ‘pleating’). Using a 2cm flat brush with fine bristles allows you to neatly finish any areas hard to access with your fingers. Gently stroke the paste with the brush to achieve a great finish.

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Valentine 17

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

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

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Apply the top layer of ‘flutes’, starting at the point-end. As before, apply a small blob of royal icing to the shape, position on cake, then royal ice a seam inside to support. Take great care not to catch the edges as they will break. Allow royal icing to dry thoroughly before Step 23.

Cut out mini-hearts from white sugarpaste and attach to the side of the cake in the spaces between the flutes. Additional hearts can be added to the board as desired. With a No. 2 tube carefully pipe pearls where the flutes meet and also where the bases converge.

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Fit a leaf tube to a bag and fill with white royal icing. Gently position the roses in the top row of flutes (trimming the rose base if needed to achieve a good fit). Once happy with the layout, pipe royal icing leaves around each of the roses to secure them in place.

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

Tip Dried pastillage is extremely fragile. Should any accidental breakage occur you may be able to replace the ‘flute’ by first removing the remainder and then using a food scalpel to remove the royal icing that fixed it in place - take care not to damage the visible area of red paste. If an edge is broken in the final stages it may be possible to effect a repair by taking a slightly larger section from one of your spares and royal icing this into the affected area - as the top edge slants inward a good repair is unlikely to be readily visible.

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Recommended Reads Simply Perfect Party Cakes for Kids

Author: Natasha Collins Price: £16.99 Publisher: Murdoch Books ISBN: 978-1-74-336106-1 Pages: 237 Size: 250 x 223mm, paperback Content: British cake decorator Natasha Collins of Nevie-Pie Cakes, shows how cakes can be works of art in her new book. With detailed step-by-step instructions for over 20 projects, Natasha shows how to paint on sugarpaste with edible colours. Her instructions cover cooking, constructing and painting, from single-level to multitiered cakes, as well as cupcakes and cookies. Most of the projects are painted freehand but templates are included where appropriate. The Painted Cake progresses from the simplest projects through to more advanced so it is sure to please all skill levels of cake decorators.

Author: Zoe Clark Price: £15.99 Publisher: David & Charles ISBN: 978-1-4463-0426-6 Pages: 128 Size: 276 x 212 mm, paperback Content: International cake decorator Zoe Clark gives us kids’ cakes in her most beginner friendly book to date! This collection of 12 inspirational cake designs shows that beautiful novelty cakes for children is not only possible but simple if you follow her clearly photographed, step-by-step projects.

The Oxford Companion To Food

Artisan Cake Company’s Visual Guide To Cake Decorating

Author: Alan Davidson Price: £40.00 Publisher: Oxford University Press ISBN: 978-0-19-967733-7 Pages: 922 Size: 280 x 226mm, hardback Content: First published in 1999, this book was an immediate success. Its blend of food history, culinary expertise and entertainment is unique and this new edition is the foremost food reference resource. Interest in food and cooking has grown as shown by the huge number of cookery programmes on TV. This Companion combines an exhaustive catalogue of food information.Tom Jaine has updated the text and there is new coverage of attitudes to food such as genetics, sociology and obesity. There are also new entries on important personalities within the world of food such as Clarence Birdseye, Henri Nestlé, and Louis Pasteur.

Fun Figures: Cute Character Cake Toppers For All Occasions Author: Lorraine McKay Price: £12.99 Publisher: Search Press ISBN: 978-1-78221-032-0 Pages: 128 Size: 280 x 218mm, paperback Content: This book is packed with tips for success and will help you to create cute and accomplished looking sugar figures with ease. It guides you through Lorraine McKay’s distinctive sugar art style to create characterful figures for 10 special occasion cakes for weddings and graduations, baby showers and birthdays. The book covers all the basic techniques you need, from mixing skin tones and making eyes, arms, teeth and hair, to supporting your finished figures.

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

Author: Elizabeth Marek Price: £20.00 Publisher: Race Point Publishing ISBN: 978-1-937994-69-3 Pages: 224 Size: 270 x 220mm, hardback Content: In her book, Elizabeth Marek shows stylish cake decorating techniques from beginner through to professional level. No more boring and bland, become amazing and spectacular. Add ruffles, stripes, and geometric patterns to cakes and create the effect of cascading petals or metallic finishes. The easy step-by-step projects guide you through the tools, recipes and basics of decorating, from party cakes and wedding cakes to more advanced 3D cakes.

Recommended Reads

The Painted Cake

A-Z Of Bird Portraits Author: Andrew Forkner Price: £19.99 Publisher: Search Press ISBN: 978-1-78221-002-3 Pages: 144 Size: 290 x 225mm, hardback Content: Art books like this one by Andrew Forkner’s provide cake decorator’s with great inspiration particularly when painting cakes, or producing lifelike wildlife to portray the cake recipient’s hobbies and interests. This book provides you with all you need to paint a range of birds; taking in birds of prey, songbirds and waterbirds from all over the world. With easy-to-follow step by step projects, guidance on composition and important bird features.

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Ulla Feb withnewmain_p0_CakeFebruary2015new 16/12/2014 16:07 Page 21

Sweet Pea

Sugar Flowers For Beginners

(LATHYRUS odoratus) Ulla Netzband

Legend has it that sowing sweet pea seeds before sunrise on St.Patrick’s Day will result in more fragrant and larger flowers. The sweet pea is the flower for the month of April. These flowers come in many different colours, pink, white, lilac, burgundy, red and a new variety is now available in yellow. You will need Basic Kit Essentials for your basic sugar flower making kit. We shall add to this kit as we proceed through the series. • work board • small rolling pin • a little muslin bag filled • • • • • • • • • • •

with cornflour sponge pad ball tool fine bladed palette knife fine sharp scissors craft knife wire cutters florist wires white florist tape nile green cocktail sticks small celstick (CelCraft) confectioners glaze

alcohol or gin or vodka • dusting brushes • small paintbrushes • porcelain friller

(Holly Products) • plain cutting wheel (PME) • dresden tool • dimpled sponge

• dusts for flowers of your

Photography: Clark Smith-Stanley

Consumables • white flower paste (A Piece of Cake) coloured lightly with pink and grape violet paste colour (Sugarflair) • green flower paste coloured with Christmas green paste colour (Sugarflair) • white fat i.e. Trex • petal dust foliage, spring green (Sugarflair) • petal dust edelweiss (Squires) • rose water or egg white

• isopropyl

choice (I used pink and lavender) EdAble Art Needed for this project • sweet pea cutters 737/738 (TT) • star calyx cutter 116 (TT) • rose petal cutter 278 (TT) • euphorbia cutters set of 4 2641 (Fine Cut) • florist wires white 20, 26, 28, 30, 33 gauge

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Sugar Flowers For Beginners 1

2

Tips Making a hook on the end of the wire gives the wire a softer edge, so it is less inclined to poke through the paste. Always assemble your flowers before they are too dry. You will get more natural movement and less breakages.

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

3

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

4

Technique Veining with a grooved friller tool. This is simple technique to learn and it creates a wavy petal with natural linear veining across the petal. You can use a ceramic veining tool or a plastic one, it is a case of personal preference and the tools all give slightly different effects. Make sure there is a light dusting of cornflour under the petal before rolling the frilling tool lightly at first and more heavily for a stronger effect over the petal.

22

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

5

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

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

6

Dust the keel at the tip and at the base with a mixture of spring green and edelweiss. With half-width tape attach the wing petals either side of the keel.

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Sugar Flowers For Beginners 7

8

Tip By wiring the leaf to the tip you can shape your leaf straightaway without the need for a former. Vein the leaf in the lily veiner. Standard Petal: Roll out one petal again leaving a ridge one third up the petal so you can insert a 28g hooked wire. With the narrow end of the dresden tool draw a centre vein. With the porcelain friller vein the petal and just like the wing petals flute the edges with the ball tool.

9

Turn the petal over. With the broad end of the dresden tool make an indent at the base either side of the centre vein which will then appear raised on the upper side.

Put the stems through the steam of a kettle to settle the dust and leave a little sheen on the flowers/leaves

10

Sugar Glue Recipe Ingredients Tylose powder Water

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

11

Dust the base of the wing petals and the standard petal with a mixture of spring green and edelweiss both front and back. With a flat brush dust the petals to the colour of your choice from the edges inwards towards the wire.

12

Tools Small water bottle with a brush in the lid Method Fill the bottle with water. Dip the end of a teaspoon handle into Tylose powder and add this powder to the bottle. Replace the cap and shake well. The mixture will go lumpy. Leave for a while and shake the bottle again, repeat until the powder has mixed into the water to produce a ‘wallpaper paste’ like consistency.

1 2

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

Place the calyx on to the soft mat and elongate each sepal from the centre towards the tip with the ball tool, being careful not to distort the sepals.

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Sugar Flowers For Beginners 13

14

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

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

15

16

Bud: The keel is made in the same way as for the flower only smaller so it fits well into the rose cutter. Cut out one rose petal and cut a little ‘V’ away from the broad end of the petal, this will represent the wing petals.

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

17

18

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

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

Tips To soften a petal/leaf, place it on a sponge pad and move the dog bone tool around the edge of the paste. Make sure the tool is half on the edge of the paste and half on the sponge pad as you apply slight pressure to soften the edge of the paste. To frill a petal, start by softening the edge and then go over the edges more firmly to create ripples in the edge. This action is used mainly to give movement to petals or leaves. If a deeper frill is required, place the petal on a board dusted with cornflour. Roll a rounded off cocktail stick very firmly back and forth across the petal edge. This can be done with a textured veining tool which creates multiple veins in the paste. Don’t colour the flower paste too dark for sweet peas always work with with pale coloured paste and add dusting colour. This gives a more realistic effect to the flower, colouring the flower paste for this flower deadens the overall effect.

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Sugar Flowers For Beginners 19

20

Note The leaves and tendrils must never be attached to the flower stem for this flower.

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

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

21

22

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

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

23

24

Tips When dusting flowers, work the dust into a piece of white paper (plain kitchen roll or a paper tissue are good for this) with the dusting brush. Then apply it to the flower. This mixes all the colour grains which can separate in the storage container sometimes into different colours and only become noticed as you brush the dust on to the flower. Quarter to half an inch flat chisel headed brushes are good to dust flowers and foliage with.

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

Assembly: Make separate leaf stems. Tape three tendrils and two smaller leaves to a 20g wire. Tape down a little and add more leaves (+ or – tendrils) opposite each other. Increase the size of the leaves as you go down the stem. Make several flower and bud stems leaving stems showing. When you join a leaf and flower stem or two leaf or flower stems, add two little bracts at their junction.

Always apply a light touch of colour and if you want a darker effect add a second layer of dust. Bear in mind you can always add more but you can’t take the colour away.

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Helping you make better cakes NEW COURSES FOR 2015

Covering a variety of Sugarcraft skills! Figure modelling, sugar flowers, piping, all materials, lunch and refreshments are provided. See our website for dates and more information

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Hannah feb new_p0_CakeFebruary2015new 16/12/2014 15:59 Page 28

This foot high sculpted cake design requires two weighty, sphere shaped cakes to be covered and securely stacked.

Sugarcraft Masterclass

Hoppy Valentines

Hannah Collison and Lynn Crees-Glendinning Editor’s Choice

Our Masterclass will help you avert disaster when attempting this and similar 3D cake challenges. You will need

Consumables • sphere shaped madeira sponge cakes 13cm (5in) diameter x 2 • ribbon 12mm (½in) wide to cover a 30cm (12in) round board • double-sided sticky tape • jumbo or bubble tea straws x 6 • self adhesive film polka dot blue (www.wilko.com) • cocktail sticks • kitchen paper towel • freezer bags • clingfilm Sugarpaste (Renshaw): • lincoln green 1.8kg (4lb) add 5g (1tsp) CMC

white 400g (14oz) add 2.5g (½tsp) CMC bottle green 75g (2½oz), black 20g (¾oz), yellow 30g (1oz), red 100g (3½oz), add a pinch of CMC to each

Trim line

Tools • spherical cake tin/ball mould 13cm

(5in)/2 pint (1ltr) (Alan Silverwood) • internal support structure • • • • • • • • • • • • • •

(www.cakingit.co.uk) cutting wheel (PME) serrated bread knife cranked palette knife multi-ribbon cutter (FMM) large scissors straight bladed knife apple corer 18mm (¾in) diameter surgical scalpel with 10A blade or other suitable cutting tool self healing cutting mat dresden veining tool (JEM) large rolling pin metal circle cutters various sizes from 1.5cm (½in) to 10cm (4in) pastry brush paintbrush

Buttercream: • 500g (1lb 1oz) icing sugar &

Leg crease

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• • • • •

250g (9oz) block butter icing sugar in a shaker cool boiled water hot boiled water rice krispie treats 400g (14oz) CMC 15g (3tsp) used as above

Technique Sphere shaped sponge cakes are baked as two halves. Grease both tins with vegetable oil spray and line bases neatly with greaseproof paper. Use baking ring provided and a 7.5cm metal circle cutter to hold both tins upright. Put tins on to a greaseproof lined baking tray. Mix the ingredients for 23cm round madeira cake. Fill each tin almost to the top. Lay a sheet of greaseproof paper loosely over the top. Bake cakes on lowest oven shelf for approximately 55 minutes at recipe’s recommended temperature. When cooked allow to cool for 5 minutes before loosening the edges and turning out. When cold you can trim any excess from the top using the tin as a guide. Make fresh cake mix for your second sphere as the mixture does not bake as well if it has been left to stand before baking.

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 15:59 Page 29

Sugarcraft Masterclass

Photography:Clark Smith-Stanley

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Hannah feb new_p0_CakeFebruary2015new 16/12/2014 16:00 Page 30

1

2

Tips Take great care when using a scalpel as they are extremely sharp, use a self-healing cutting mat underneath to protect work surfaces. As an alternative you can use PVA glue to secure a thin cake card to the base (measure and precut the hole first). Greaseproof paper can be used to cover both sides of the support disc, use a little buttercream to hold the paper in place. When delivering your cake remember to let the recipient know which parts of the cake are not edible.

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

3

Working on one half of the sphere sponge cake, insert three cocktail sticks, lined up vertically and spaced evenly on both sides, as a cutting guide. Using a serrated bread knife cut in between the cocktail sticks splitting the cake into 3 layers, repeat this for the other cake half.

5

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

30

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To create a food safe barrier, cut 3 jumbo or bubble tea straws to a length of 14cm. Split the straws lengthwise using scissors, open up each straw and clip them onto the threaded dowel. Alternatively you can use hollow plastic pillars 20mm diameter or clingfilm.

4

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

6

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

Hannah feb new_p0_CakeFebruary2015new 16/12/2014 16:01 Page 31

Sugarcraft Masterclass 7

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

9

8

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

10

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

To protect the cake whilst working on the top tier cover it loosely in clingfilm. Twist the support disc down the dowel until it just reaches the top of the cake. Clingfilm over the top end of the dowel and add jumbo or bubble tea straws as described in step 2.

11

12

Prepare the second sphere shaped cake for the frog’s head in the same way as the bottom tier (see steps 3 to 7). Support the cake and thread it on to the dowel until it rests on the disc.

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

Technique To secure the sugarpaste to the cake sides and remove any pleats, work on the side of the cake furthest away. With one hand lift up the excess and open out the pleats, cup a hand to form a scoop, then use the side of a palm and stroke in an upward motion working from the top side down to the bottom of the cake which will help shrink the paste as it begins to stick. When the base is reached trim off further excess and begin to tuck the remaining paste underneath the sphere rocking the cake back and forth. Smooth off any creases using a finger and a little icing sugar as a form of sand paper. Gently lift the ball to trim off any final excess underneath with scissors.

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13

14

Place the shape for the forehead on top of the cake and smooth it down to blend into the cake. Attach the mouth and blend in the same way, keeping the centre fat. Brush some cooled boiled water on to the mouth corners and attach the cheeks, smooth in same way as before.

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

15

16

To enhance the sculpted features lightly press your finger into the middle of the frog’s mouth and rub from side to side to widen, finish by drawing your finger to the mouth corners making just a thin opening. You can add dimples and nostrils using a dresden tool.

Remove the protective clingfilm on the body and secure the head in place, smooth over any unintentional marks. Mix white and lincoln green sugarpaste to make a pale shade. Roll and cut out a variety of circles using cutters. Attach these to the frog’s body and head using cooled boiled water.

17

18

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

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

Tips Check that the buttercream crumb coating on the cake is still tacky but not too soft otherwise the sculpted features will not hold in place. Allow the features to set for at least an hour before you proceed with the sugarpaste coating.

Technique Rice Krispie treats are a tasty light weight alternative to using cake. They can be made in advance and stored in a microwavable container as long as it is lined with clingfilm or wax paper. If you need to soften the mixture you can reheat it in the microwave, on high for approximately 10 seconds and then mould into whatever shape you wish. Wear disposable gloves or grease your hands with cooking oil when handling the mixture whilst soft as it is very sticky.

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Sugarcraft Masterclass 19

20

Tips

Make a strong glue using lincoln green sugarpaste mixed with cooled boiled water, a little at a time until the sugarpaste becomes soft and sticky. Position each leg and paint glue on to the area where the leg will touch the body. Clean off and neaten excess glue using a dampened brush.

Lily Pad: Roll bottle green sugarpaste 4mm thick, cut a circle using 10cm cutter. Cut a curved ‘V’ into the leaf and mark veins using a cutting wheel. For the flower roll five similar sized white balls and one yellow. Position the white balls around the yellow ball, gently push together to form flower.

21

22

Make two eye balls from 70g white sugarpaste. Cut the pupils from black sugarpaste using a 3.5cm circle cutter. Cut a ‘V’ using the cutting wheel, attach with cooled boiled water. Roll two 30g pieces of green paste into sausage shapes tapered both ends and shape around the eyes.

For fingers and toes, using lincoln green sugarpaste, roll two 20g, six 15g and four 5g balls. Use the palm of your hand to form even thickness sausage shapes leaving them bulbous at one end. The arm and middle finger are formed as one piece.

23

Glue all features in place using the picture as a guide. When attaching fingers position arm and middle finger piece first, then add other two fingers. Place glue underneath each finger where it rests on the leg. Glue around the neck and secure neck ribbon, add more glue and attach bow.

You may find that the fingers and toes fit better with the arms and legs if you trim the slimmer ends at an angle. This should be done whilst the paste is still wet using a straight bladed knife. When attaching light weight features to the cake you can use cooled boiled water as a glue. Allow the water a short time to begin melting the sugarpaste which should make the surface tacky and help hold the piece you are attaching. For the heavier pieces you will need to use strong glue (see step 19) in particular for the frog’s tongue. Ensure that you keep your work clean by wiping off excess glue with a slightly dampened brush. Sponge pieces can be used as wedges to help support the features as they dry, these can be left in place whilst transporting.

Tongue: Roll 20g red sugarpaste into a cone shape. Mark down the centre using a cocktail stick. To make the bow use the multi-ribbon cutter, cut 2cm wide strips, one 26cm long (neck ribbon), three 8cm long. Form three loops keeping two open with paper towel, glue these loops into third to make bow.

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Rose_CakeFebruary2015 11/12/2014 09:52 Page 34

Wedding

1¾in

You will need

4½in

Rose Macefield

Every bride wants to arrive in style on her special day and this vintage wedding car is perfect for the occasion. This would make an ingenious alternative to a tiered wedding cake, especially for a smaller wedding. 5½in

34

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Consumables • buttercream 500g (1lb 1oz) • madeira cake, square 26cm (10in) • sugarpaste ivory 1.5 kg (3lb 3oz), black 200g (7oz), white 550g (1lb 2oz), flesh 200g (7oz) • flower/modelling paste 300g (11oz) (Renshaw) • chocolate flavour sugarpaste 50g (2oz) (Renshaw) • edible dusting colour coral (Sugarflair) • paste colours ruby, burgundy, liquorice (Sugarflair) • edible silver paint • edible glaze spray • edible pen, red, black, brown • pearl lustre dust • edible glue • edible ink pens, black, red, brown • square drum board 38cm (15in) iced in light grey sugarpaste • cake card square 30.5cm (12in) • lolly sticks 15cm (6in)

Tools • rolling pins small, large • mini palette knife • craft knife • circle cutters 5cm (2in), 3.8cm (1½in) • celstick (CelCakes) • serrated knifes large, small • paintbrushes • tape measure • flower leaf modelling tool (PME) • bone modelling tool (PME) • ball tool (PME) • cone tool (PME) • veining tool (JEM) • cake smoother • small round plunger cutter • mini quilter (Patchwork Cutters) • texture tool (Kemper) • cake lifter • template

Photography:Clark Smith-Stanley

Vintage Wedding Car

Rose_CakeFebruary2015 11/12/2014 09:53 Page 35

Wedding 1

Measure and cut the cake 5in wide, cut an extra section of 2½in and add to the front to create an overall length of 12½in long. Cut 1in deep sections out of the remaining cake and place on top to make an overall height of 4in.

4

Place the template on top and mark 2in from the bottom of cake at the front and sides, cut around the template making sure not to cut lower than the 2in marked area. Taper the front of the car in slightly making sure it’s no less than 4in wide.

7

2

Cut the 12in thin board to 11½in x 4in, spread buttercream on to the board and place the cake on top. Buttercream all sections of cake together.

5

Angle the knife and cut ½in away from the bottom of the cake, all the way round. Mark the back and the sides of the cake 1½in below the top of the car. Mark out the seating area on the top, aproximately 6 x 4in. Cut the section out. Buttercream the whole of the cake.

8

3

Mark the front 2in high and 1¾in in from the front and cut the section out.

6

Roll out a strip of black sugarpaste from approximately 125g paste and place around the bottom of the cake. Roll out 1.25kg of ivory sugarpaste to an area of 19 x 12in and place over the cake and smooth on with the smoother.

Tips You don’t have to buy modelling paste, you can add tylo powder to sugarpaste to make your own, the ratio is 5mm of tylo to 500g of sugarpaste.

Cut out and remove the sugarpaste from the seating area 6 x 4in. Using the smoother as a template cut a strip of paste away from the bottom of the cake. This will give the impression that the car is supported by the wheels rather than it being flat on the board.

Colour 550g of white sugarpaste with ruby and burgundy paste colours, roll out 300g and cut to 7 x 5in and cover the seating area. From the other 200g cut the back seat 3¼ x 1¾in and approximatelty 10mm thick. Emboss with the mini quilter and attach to the back, the bottom seat measures 3¼ x 1½in front seats measure 1½ x 1½in.

When sculpting the cake you should have photos of a real car in front of you so that you can get the details correct and make it look as realistic as possible. The bride and groom models should be well supported whilst they are drying, especially the groom. They should be made at least seven days beforehand.

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Wedding 9

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Model the remaining 50g of burgundy coloured paste and attach to the back of the car to create the folded hood.

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Colour white sugarpaste grey by mixing in a little black. Cut 1½in circles for the centre of the wheels and emboss with the ball tool. Cut 2in tyres from black sugarpaste then cut out the centres with the smaller cutter. Fit the wheels into the tyres and when dry attach to the car with glue.

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Make 2 headlights and 2 spotlights by rolling balls of paste and tapering them into cone shapes, cut small circles of paste to glue to the front of the lights and attach to the car.

Make all the accessories for the car such as the door handles, petrol cap and chrome tubes by rolling out sausages of grey modelling paste. Make a front and back grill 6½ x ½in and attach with glue.

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Make the steering wheel by rolling out a thin sausage of burgundy paste and making a circle of 2in, cut out the sections to make the centre of the wheel from the grey paste.

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With 40g of light grey modelling paste cut out the screen 1½ x 4¼in wide and allow to dry. Use 2 lolly sticks cut to 1½in above the car and attach to the screen, cut 2 triangle sections for each side and insert another lolly stick to secure them to.

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For each mudguard roll out 115g of ivory modelling paste and cut a strip measuring 16 x 1in and a depth of 5mm. Fix to each side of the car with glue and support with kitchen towel until set. Paint all the chrome sections and the wheels with silver paint. Spray the whole car with spray glaze, use a cake lifter to place the car on the iced board using royal icing to attach it to the board.

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Cut 2 lolly sticks; 4¾in for bride and 5in for groom. Make the dress from 200g of ivory modelling paste, insert the lolly stick and allow to dry. Cut 6 x 1in strips of ivory paste and texture with frilling tool, attach to the bottom of the dress up to the waist. Place a thin strip of burgundy paste around the waist, then make a bow for the back. Dust dress with pearl lustre.

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Wedding 17

Roll an egg shape of flesh coloured paste for the head. Press lightly with the side of a finger to form the eye area. Make the eye sockets with a bone tool. Each eye is a small ball of white paste with an iris and pupil. Roll a tiny ball for the nose. Cut a circle of chocolate paste and texture for hair. Roll a small sausage into a ball for the bun, add strips to create the fringe.

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

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Make the torso from white paste and cut the sections of the waistcoat to fit the torso, cut a collar and a tie also, attach all to the torso.

Make the jacket from black modelling paste, the back should be 3 x 2in, place on the torso and turn over the top to form the collar, the front sections should be 3 x ½in each, turn over at the top to make lapels and cut to shape the bottom.

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Repeat using the same method as for the bride to form the man’s head and attach to the top of the body, cut out a circle of brown sugarpaste and texture it, glue to the head and add a few extra pieces for the side burns and fringe, add ears once the hair is in place.

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Roll a 60g sausage of grey modelling paste to form the groom's trousers approximately 3½in tall, insert a lolly stick, emboss a line down the centre, roll some black paste into an oval shape and cut in half for the shoe fronts.

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Roll out a sausage of paste and make a diagonal cut half way to make 2 arms, hollow out the bottom of each arm to form a sleeve and make 2 teardrop shapes for the hands, cut the thumb and emboss the fingers, glue the hands in the bottom of the sleeve and glue to the body.

Add finishing touches to the faces, emboss the groom’s mouth, draw on the bride’s lips with a red edible pen, draw on the bride’s eyelashes with black edible pen and draw the eyebrows with the brown pen. Dust the cheeks lightly with coral dust.

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Guinness Book of Records

Make a Wish - A Record Breaking Cake Once upon a time…a record breaking cake magically appeared overnight! (Rome was not built in a day but this cake was ... and so the story begins). Having just returned from Cake International and trying unenthusiastically to get my studio back in order after a last minute rush on my entry and my part in the ICHF’s ShugaRush Grotto Team Leader project, when the phone Jacqui Kelly rang and Miss Cakehead (a Creative Director specialising in food and drink campaigns) asked if I was free. A bid was going to be made on the Guinness World Record in 9 days time for the largest sculpted cake ever to be made and eaten. Sponsored by Fairy Liquid in aid of raising money for Make a Wish Foundation, who grant wishes to Working on cake, wearing 'fetching' overalls in the Westfield Shopping Centre

terminally ill children. Children in hospital designed the cakes as part of a competition and we were sent copies of the winners' original drawings. These were combined to create a giant cake which was split into 4 Kingdoms - Fairy Tale, Pirate, Gingerbread and Ice. I was so lucky and as Team Leader got to assemble a dream team for this mammoth task which included members of Miss Cakehead’s team on www.cakeageddon.com (an edible fairy tale horror installation at Letchworth Petting Farm) Jamie Brooks, The Tattooed Bakers, Saff Mirium Kelly, Andrea Simmons and Matt Blackshaw. Artists from ShugaRush - Rose Macefield, Mandy Strahand, Elaine Thomas, Gillian Sturgess and Zee Chik. Plus Janet Creek & Terri Simmons (BSG buddies) and Rebekah Manston (online group - Obsessive Caking Disorder) - cake networking at its best! The 8 of us that made up the overnight team assembled at Westfield Shopping Centre in Shepherds Bush at 9pm on Thursday night for the briefing and began to decorate the cake at

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Amanda Holden with the finished cake 11pm. Kool Cakes, a North London commercial bakery had baked 450 slab cakes and laid and buttercreamed them at top speed with half a ton of buttercream. We proceeded to decorate from the back of the cake working forward to the front. The only way to do this was by lying on our stomachs and reaching from the scaffolding gantry that formed a bridge over the cake – we only had one chance at each stage as once we had put the larger items in place we could not go back because the gantry would not clear over the pieces. One of the biggest hurdles we all faced is that to qualify for the record you cannot put any support into the cakes. The cake has to be 100% edible and unsupported so we were very limited in what we could achieve.

TIMESCALE Thursday 27th November 9pm: Project final briefing with the overnight decorating team of eight people. 10pm: Unpack and set up (and don the silly white overalls). 11pm: Start to lay cake and buttercream from the back moving forward, carve and buttercream edges and lay marbled sugarpaste for the river. Midnight: Decorating gantry in place at the back and decoration begins. Friday 28th November 3am: Not yet at the river (half way point). 4am: Everyone flagging a little – swapping people around and lots of double checking. 6.30am: Decorating complete! 30mins ahead of schedule but with a very hoarse voice, I think I was shouting instructions for the whole night. Clean up and pack tools and equipment before centre opens to the public. 7am: Fairy Liquid & Make A Wish team arrives to admire our efforts. 8am: Guinness Book of Records officials arrive to start the adjudication. 9am: Team breakfast where, to be honest, conversation was less than sparkling. We had achieved a 10m x 12m cake with a sculpted edge which reached a height of 42cm at one point. It contained 12,000 slices of cake and to beat the record this had to be eaten!

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Guinness Book of Records Shoppers at Westfield received a large slice of cake in exchange for a donation to the charity, and could donate more for the larger decorations. I loved watching people outbidding each other on the items – such as Rebekah’s treasure chest, Mandy’s pirate ships, my ice carousel, (which turned and lit up) Zee’s whale family and Sarah’s pirates were particular favourites and the expression on a little girl’s face when her Dad donated to obtain Rose’s beautiful polar bear family is a memory picture that will stay with me for a long time Jacqui Kelly www.totallysugar.co.uk

My involvement with the world’s largest sculpted cake As a cake decorator doing things last minute is never a problem and in fact it’s the Team Player norm. Even when you have Elaine Thomas things planned months in advance, when you’re working from home, with delicate mediums, around a family, you often come across an unexpected spanner in the works. Plan A goes out the window and plan B, C or D is often resorted to because time was of the essence. So when the members of the Shugarush Team were asked if they were available to help work on a large project 8 days before it was needed, it wasn’t the short notice preventing me from saying yes but rather a family trip away. Fortunately though, I did have a few days free before going away to be able to make a contribution and I agreed to make a family of dolphins and some gelatine bubbles. The dolphins were no problem. I have made them many times and they’ve even appeared as a

had been turned down! In between a lot of trial and error with the bubbles, I had made 8 dolphins, 3 jumping, 3 swimming on top of the water and 2 that were cut in half, to make 4 that were either diving or breaking the surface.

project in the June 2011 magazine, as did the small gelatine bubbles! But the gelatine bubbles needed for this project were not small and had to be much larger, entailing the use of a totally different technique, one that I was familiar with but had never used in this manner before. The technique: Cover a small inflated balloon with a very thick layer of gelatine and dry. Sounds simple doesn’t it. The challenge: 1. Finding water balloons in winter. 2. Getting gelatine to a consistency that would mean only 1 dip was needed (I didn’t have time for building up multiple layers). 3. Drying them out quickly but evenly. I overcame all the challenges but it took time. After sourcing materials and perfecting the technique I now only had one evening left to go into production. The fan oven had pretty much been on continuously at what I can only assume is 25°C. The lowest setting on the oven's dial is 50°C and that temperature had melted the first batch, so it

Finally I ran out of time and gelatine and all that was left to do was pack up my contributions. Luckily Rose was one of the overnight decorating team and was collecting from several other people on her way down from Birmingham to London. All the different decorators did an amazing job. I’m very proud to be part of the Make A Wish Team and to have contributed to the world’s largest sculpted cake. Elaine Thomas www.creativecelebrationcakes.co.uk Editor: We are pleased to announce that with the help of all these cake decorators Fairy broke the GUINNESS WORLD RECORD title for the largest cake sculpture to support its long-term charity partner Make-A-Wish® UK. It measured a ginormous 12metres x 10metres and to break the record the entire cake had to be eaten. Westfield shoppers flocked to see the cake in their droves with 12,000 of them each eating a slice of cake to help break this record. Fairy also washed up all 12,000 dirty cake plates with just one 870ml bottle of Fairy Original washing up liquid. The previous record was set by King Abdulaziz International Airport in association with Saadeddin Pastry in Saudi Arabia. Made on 23 September 2013 the cake measured 11.70metres x 9.20metres and it was in the shape of the Saudi Arabia map to celebrate Saudi Arabia National day.

The World’s Largest Cake Sculpture In Numbers The cake was made and constructed by 45 people and weighed almost two ton in total, but how does that break down in ingredients? • 520 kg of caster sugar is equal in weight to 2260 Boris bikes. • 520 kg of wheat flour is as heavy as 650 800g loaves of bread. • 8360 eggs which is more than nine hens will lay in a lifetime. • 668 kg of icing sugar which is heavier than a male cow. • 417 kg of margarine and butter which is almost 2000 times more than used in Mary Berry’s Victoria sandwich recipe. • 13.94 kg of evaporated milk which is heavier than 16, 870ml bottles of Fairy Liquid. • 8.5 kg of vanilla essence would fill 85 100ml bottles of Chanel No. 5.

Guidelines For ‘Largest Cake Sculpture’ For the purposes of this record, ingredients must include: • Flour • Butter • Sugar • Eggs • The sculpture must depict a recognisable subject or image and not simply be a richly decorated cake. This is at the discretion of Guinness World Records. • The sculpture must be made entirely of cake, frosting, fondant, and edible decorative elements. It must not have an internal/external support structure. • Whilst the sculpture does not need to be made entirely of a single piece of cake, cake must constitute a vast majority of the sculpture. The pieces may be held together only by edible adhesives such as frosting or fondant.

• Though multiple pieces may be used, the final sculpture, once frosted, must appear continuous. • All ingredients used must be available commercially. A list of all ingredients must be submitted with the claim. • Although the record is for the physical size of the sculpture, the weight must also be given. • The amount of people making the sculpture must be given, along with the number of hours that was spent preparing it. • After the attempt, the food item must be divided and distributed or donated for general consumption.

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

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Wedding

Ranunculus and Lace Wedding Cake This contemporary design will appeal to many brides. Time spent making flowers can dramatically increase what you should charge for your cakes, however a few bold but simple flowers can be sufficient. The great thing about these Ranunculus flowers is that a mould is used for the centre thus lessening the time involved in the flowers' creation.

Karen Davies

Consumables • cakes 15, 20, 25cm (6, 8, 10in) • sugarpaste 2.5kg • sugarpaste or modelling paste 250g (Karen Davies) • flower paste 130g • royal icing • cornflour • trex • edible glue • isopropyl alcohol • dust colours, white pearl, autumn green, burgundy (Rainbow Dust) • paste colours, pink, gooseberry (Rainbow Dust) • posy pick x 2 • floral tape white • greaseproof paper Tools • flower button mould (Karen Davies) • Lottie lace mould (Karen Davies) • wires 20, 28 gauge • rose petal cutters 1, 2, 2.5, 3cm • 5 petal rose cutters 45, 55, 70mm • rose leaf veiner • non stick grooved board • piping nozzle No. 1 • plastic dowel 8 pieces • dusting brushes • paintbrush • sponge pad • bone tool

Photography:Clark Smith-Stanley

See the free instructional videos on how to use these moulds at www.karendavies.co.uk

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Wedding 1

Colour 50g of flower paste pale green. Make a cone shape from 7g of flower paste. Place it in the mould then push a hooked wire into the back. Press the paste into the mould but make sure the paste does not come over the edges of the mould then pinch the paste onto the wire. Remove and leave the bud to dry. Three buds are needed.

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Grease the board with Trex. Roll flower paste over one of the grooves. Either: cut out leaves with the rose petals then push 28g wires into the stem while still on the board, or turn the paste over, then cut out the leaves and insert the wires with the stem between thumb and finger. 10 large leaves and 20 of each of the other sizes are needed.

Preparation Colour 1.5kg of sugarpaste with a little gooseberry paste colour. Cover the 20cm cake with the pale green sugarpaste and the other two cakes with white. Place the bottom tier on to the cake drum and ice the edge.

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

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

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

When using a fine nozzle to pipe do not overfill the piping bag or have the royal icing too stiff. This will avoid sore hands and burst bags!

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

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Tip Rub powder colours well into kitchen paper so there is no loose powder on the brush. It is better to build colour gradually rather than put on too much.

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

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

Pipe small pearls evenly spaced all over the middle tier.

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Colour 80g of flower paste pink. Grease work board with Trex and roll out flower paste thinly. Cut out two sets of small petals for each flower.

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

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

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

Repeat with the second layer. Leave to dry.

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

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

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

Roll out green flower paste and cut out a small set of rose petals for the calyx. Brush with glue, push up the stem and attach to back of the flower.

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Brush lime green powder colour into a flat dusting brush. Brush colour into the centre of the flower, then on to the edges of the first set of petals.

Stretch the tape then bind a stem of leaves to each flower.

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

Pipe small pearls onto the cake board.

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

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

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One To Watch This series is designed to introduce rising new stars out there in the cake world, particularly on the internet, who are inspiring us with their creative designs.

At the age of 20 I attended a short painting course and began to realize that colours are an integral part of life. Fine Art shops became a passion that has never left me. When I became a mother I started cake design. After watching many TV shows, I bought a magazine and made myself some sugarpaste with which I created my first doll. I really enjoyed that first creative sugarcraft experience and that was the start of everything. Modelling is my speciality although I never believed I could be good at carving. It has taken commitment, passion and perseverance to get where I am today. I created a Facebook page 'Bambola di zucchero' (sugar doll) a name inspired by the sugar doll hand-painted statues that are made in Sicily in November. This sums up my home and what I enjoy doing. I aim to give an aid to those approaching the sugar art and to tell people that if you want to do it you can. Drawing, painting, sculpting in sugar, if I had been told what I would achieve I would not have believed.

You will need Consumables • gum paste/ modelling paste • dust colour gold, peach, red, pink sparkle • clear alcohol • paste colour black, brown, red, paprika/flesh • cake dummies or real cake to display the model on • satin ribbon red to go around cake dummies/cake • wooden dowel Tools • dresden tool • ball tool • sugar shaper • paintbrushes • dusting brush • scalpel • spatula • mini flower cutters • heart cutter

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Valentine Bride Thirty year old Egle, from Palmero, Sicily, sent this fabulous modelling project to us with information about about how she became a sugarcraft designer.

Egle Montalbano See more of Egle’s designs on facebook at Bambola di zucchero

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One To Watch 1

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hero To make the face, start with an oval shaped portion of the flesh coloured gumpaste and create indents for the eyeballs.

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Draw the mouth using a tool with a silicone tip, then make small side holes to form a smile. From the base of the nose flatten the entire contour of the mouth in order to highlight the lips.

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Cut the eye area with a scalpel and remove a piece of the paste and replace it with white gum paste to create the eyeballs.

Indent the eye area with your little fingers.

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Draw the outline of the eyes with a silicone tip.

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Use golden powder to make up the eyelids, then use brown powder diluted with clear alcohol to draw in the eyes.

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

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Use the tip of a tool to spread her lips and create a space that will contain the teeth. Insert some white gum paste to create the teeth.

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Use peach dust to add colour to the cheeks.

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With the black colour design the centre of the pupil and the outline of the eyes.

Dilute the red dust colour with clear alcohol and paint the lips.

Add a thin sausage of black sugarpaste for the eye lashes.

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Use brown colour to draw in the eyebrows.

Using a skin color ball of gum paste shape the torso and neck.

Define the shoulders, collarbones and the breasts with a spatula, a silicone tip and a dresden tool.

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Cover two cake dummies with white rolled fondant and put red satin ribbon around both. Cover an oval cake dummy with white rolled fondant to form the doll's skirt and stack the dummies.

To create the dress, roll out a thin piece of red paste and drape it over the figure, remove excess paste. Put the body and the head on to the oval cake on a wooden dowel inserted through the centre.

Cut out a rectangles of red gum paste and create folds all around the skirt.

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Roll out a long cylinder from flesh coloured gum paste. Cut diagonally in half to form the basic shape for the arms. The diagonal surface will form the hands.

Shape the wrist area with your fingers a little above the edge of the hand.

Shape the elbow area.

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Attach the arms to the body and cover the join with small cylinders of red gum paste to complete the dress shoulder straps.

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Use the dresden tool to shape the hands and fingers as shown.

Make a bouquet with some mini flower cutters for the bride.

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Add hair as shown from brown gumpaste. Make cylinders, flatten them, cut them out and paste them from the centre of the forehead, causing them to fall to the side of the face. Add some flowers to complete the hairstyle.

Cut out hearts of red paste, dust them with pink sparkle powder and put them on the cake to add a touch of sophistication to the decoration.

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Valentine

Photography:Clark Smith-Stanley

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Valentine

Given With Love What nicer way to say “I Love You” than by giving someone a large heart biscuit to have with a nice cup of tea, perhaps two! Perfect for weddings, baby showers and Valentine’s Day. Wrap in a cellophane bag and tie with a large bow for that final touch.

You will need Consumables • shortbread biscuit • apricot glaze • sugarpaste in your chosen colour • dust colours white satin, plum, peach, blue ice, lemon meringue, magnolia pearl, frosted leaf (EdAble Art)

Shortbread Biscuit Recipe Ingredients 8oz (200g) plain flour 4oz (100g) cornflour 4oz (100g) icing sugar 8oz (200g) butter Method Chop butter into small pieces and place in a food processor with sieved flour, cornflour and icing sugar. Mix until it forms a ball.

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Marion Frost

Turn out onto a floured surface and roll out to ½in thick. Cut into heart shapes and place onto a greased baking tray. Bake for 15 – 20 minutes at 350°F/180°C/Gas 4 until firm and light brown. Place on a wire rack to cool before brushing with apricot glaze. Ice in your chosen colour.

Tools • magnolia/rose set * • small blossom cutter * • large Christmas rose set * • wild rose set * • quilter * • make a bow set * • swirls & hearts set * • stork & baby set * • large alphabet lower case * • baby lion and toys * • with love stencil * • small pearls • paintbrushes No. 3, 6 • piping nozzle No. 1 * Patchwork Cutters

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Brush the biscuit with apricot glaze and place a sugarpaste heart on top.

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On a lightly greased non-stick board roll out white flower paste, grease the rose cutter and place on to the paste. Press firmly. Remove the cutter, re-grease and repeat. Also cut out small blossoms.

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Place the flowers on to a dusting sheet, brush over the rose with pink dust colour followed by a darker shade in the centre. Use two shades of green on the leaves, white satin on the blossoms and paint a small gold centre. Moisten with water and place on to the biscuits.

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Valentine 4

Cover the biscuit with ivory sugarpaste. Emboss the wild rose cutter into the sugarpaste making certain each one touches the previous and rotating the embosser to avoid straight rows.

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Add a little water to a small piece of sugarpaste, paddle with a knife until smooth and a thick creamy consistency. The icing should still hold its shape and have a slight sheen but not wet.

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Brush the surface with white satin or for a darker ivory shade use ivory shimmer. Attach a bow on to the top of the biscuit.

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Place the icing into a piping bag with a No. 3 nozzle. Pipe a line around the outer edge of one petal, add a second shorter line at the top, this must lay alongside and touch the first.

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Cover the biscuit in blue sugarpaste and emboss the large Christmas rose flower and leaves. Begin with the central flower and work around this using parts of the embossers around the outer edge.

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Use a damp No. 3 paintbrush to brush the icing down towards the centre of the biscuit leaving a thicker line around the outer edge. It is important to keep the brush clear of icing and damp.

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When dry or after one hour, brush the surface with white satin. Pipe a small bulb of icing on to the centre flower and attach edible pearls.

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Valentine 11

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To make a bow on a lightly greased nonstick board roll out white flower paste. Grease the loop cutter before cutting out. Turn the loop over and moisten the centre with water, bring both outer points to the centre.

Grease the tail cutter before cutting the tails. Moisten the top edge and turn over.

Moisten the centre of the tails and turning the loops over so the embossed crease lines are visible, place on to the tails. Moisten and lift the top of the tail piece over the centre of the loops.

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Lightly dust the worktop with icing sugar, roll out pink sugarpaste and emboss with the quilting embosser. Lift and place lengthways over the prepared smaller heart biscuit.

Trim around the base of the biscuit covering the top and sides of the biscuit. Brush over the surface with white satin.

Grease the heart cutter and press firmly on to white paste. Remove the cutter and surplus paste from around the heart and the centre. Moisten and attach around the base of the pink heart. Cut a second heart and add a small bow.

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Roll out white flower paste. Grease the heart cutter and place onto the paste. Press firmly, remove the cutter and surplus paste. Place the heart on to a sponge pad and ruffle the edge using a bone tool.

Roll out white flower paste and emboss with the quilting embosser. Grease the heart cutter and place on to the patterned paste. Press firmly, remove the cutter.

Remove the paste from around the heart, place the embossed heart on to the ruffled heart. Use water to stick. Attach the removed edging around the base of the biscuit.

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Brush the quilted centre of the heart with white satin before attaching on to the iced biscuit with water.

On a lightly greased non-stick board roll out white flower paste. Grease the stork cutter well, especially the beak area. The smaller the cutter the more grease is used. Cut out stork / baby and clouds.

Remove the surplus paste and place the pieces on to a dusting sheet. Dust in your chosen colours. Mix alcohol and dust colour to paint fine details e.g. eyes, mouth, beak. Moisten the iced biscuit and place the pieces in position.

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Valentine 23

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Roll out white sugarpaste, emboss with the smocking embosser. Use the biscuit cutter to cut a heart shape. Lift and place on to the prepared biscuit.

Brush the surface with white satin, this will make the pattern shine out and be more noticeable.

Soften a little sugarpaste with water and colour pink. Place into a piping bag with a No. 1 piping nozzle. Pipe tiny stitches at each gather line.

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Roll out pink and white flower paste. Grease the cutters and place on to the paste, press firmly. Remove the cutters and surplus paste. Colour the toys in your chosen colours. Moisten and attach on to the biscuit along with baby. Pipe strings and bows with a No. 1 piping nozzle.

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Cover the biscuit with sugarpaste. Place the stencil on top and roll gently with a rolling pin, or press with the heel of your hand to secure into position. Brush the wording with dry dust colour, keeping loose dust to a minimum.

Remove the stencil and emboss the top and bottom hearts before filling each side with embossed hearts.

Roll out white flower paste on a lightly greased non-stick board. Grease the heart cutter and cut out a heart for each biscuit. Dust before attaching to the iced biscuit.

Tip Soften sugarpaste by adding water and paddling with a palette knife until smooth. Use for brush embroidery or sticking pieces together.

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Sugar Skills School

Carving Cakes Wander around any Cake International Show and you’ll be amazed at how many baking pans/tins of all shapes and sizes that you can now buy. However despite the plethora of aluminium, silicone, tin, non-stick, scratch Carol Deacon resistant, carbon steel designs that now abound, chances are that you may have an idea in your head for a cake design for which there simply is no ready made baking pan available. This is when you need to take control and carve your own cake into your own personal design. It is not as daunting as you may think. The Plan

The Baking Tin

Before you actually get as far as attacking your sponge you will need a plan or some sort of reference. This may take the form of a sketch, a photo or ideally a 3D model.

You may not have a shaped tin to hand but it’s always worth trying to bake your cake in a pan that is closest to the finished shape that you want to achieve. For example, if you want to create an open book shape you will need to start with a large rectangle of cake. Metal roasting trays can be used to create large flat slabs of cake which you can then carve into the required shape. Grease the pan liberally with butter before baking and place a sheet of baking paper in the base to aid the cake’s release.

template on a cake, use a small sharp nonserrated knife and hold it almost vertical as you cut. Move the knife in a gentle up and down cutting motion around the template. To create a rounded dome shape quickly and easily, bake your cake in a heatproof pudding bowl. Grease the bowl and place a disk of baking paper in the base. Once the cake is cooked, slide a palette knife around the sides to loosen the cake and tip it out.

If you are attempting something special like a recognisable car it may well be worth rummaging through your child’s toy box or buying a small toy version. This will allow you to see the proportions of the car from all angles.

A square baking pan can be used to create a heart shape. Use one of the corners to create the pointed base of the heart. To cut around a

If you are having problems visualising how something will look from a certain angle but you have no suitable reference you could create a small version out of a lump of children’s modelling dough or sugarpaste first.

It is also perfectly possible to use tin cans as baking tins. Wash the tin thoroughly and place a disc of baking paper in the base. Stand a strip of baking paper around the sides and fill the can two thirds full of cake batter and bake.

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Sugar Skills School The Knife

Freezing

Crumb Coating

The most important piece of equipment you will need to carve a cake is…. ta dah!.. a decent carving knife. The knife must be sharp and able to cut through the sponge cleanly, easily and with little pressure. If you find yourself using a repeated sawing motion and beads of sweat appearing on your brow, your knife is blunt and you need a new one!

Sponge cakes freeze very successfully so it’s always worth considering doing this if you have a party or important event coming up. You can bake the cake well in advance before time gets too precious and your stress levels start to rise. Wrap the cooled cake in a few sheets of plastic wrap before freezing.

Covering your carved cake with a thin coating of buttercream can be a helpful step in the process. Not only does it hold those pesky crumbs in check but it helps you to see whether the shape you have created actually does resemble the shape that you wanted. Your cake should normally be in position on the cake board when you coat it.

You will probably have to allow the cake to unfreeze slightly before carving away. It is impossible to give you a precise guide as to how long to let the cake start to defrost before carving as some freezers are more ferocious than others and it depends upon the temperature of your kitchen. A cake will defrost more quickly in the height of Summer than Winter. As a rough guide you should be able to start carving after about half an hour or so.

Once the cake is coated, place it into the fridge for 15-20 minutes so that the buttercream hardens. Then you can cover it with a second thicker layer of buttercream. This layer will act as the glue to hold the sugarpaste in place when you cover it.

The Filling Your carving knife should have a serrated edge to help it cut. A smooth non-serrated knife may be wonderful for slicing sugarpaste but it is not always suitable for sponge.

Once you have carved your cake into shape you may want to slice it into layers and fill with buttercream or jam. If the shape you have created is fairly flat such as a book then this should not present a problem.

The Cake If you plan to carve a cake then this is not the time to bake your lightest, fluffiest recipe. You need something serious, a strong, dense sponge that can hold its shape no matter what you ask it to do. A Madeira sponge is one of the best recipes for carving as it is stronger than say a light Victoria sponge. However don’t worry that this may mean you end up with a dry cake, a decent Madeira will be moist as well as sweet. A strong chocolate cake can also be carved with great success as can a fruit cake.

The Leftovers Keep the leftover bits of cake as you may find they can still be used. However if the shape is very tall – a vase shape for instance then slicing the cake will weaken it so take this into account. It may be worth inserting a dowel to help anchor all the layers together.

If you break the leftover bits into crumbs and mix into a thick paste with a dollop of buttercream you can mould this into shapes which can in turn be covered with sugarpaste or buttercream. You can also use the mixture to create cake pops.

The next day... If possible don’t carve your cake the same day that you bake it. Once it has cooled, wrap it with plastic wrap or place it in a tin or airtight plastic container. Leave it overnight and carve it the following day when the cake has fully set and the consistency is stronger. You will find that the sponge will be much easier to carve and less prone to crumbling.

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Creating filled layers will always slightly distort the carved shape you have originally made so keep the filling to a minimum. Now is not the time for a deep layer of luscious ganache. If there is too much filling there is also the possibility that the cake will settle once it is covered with sugarpaste pushing the buttercream out of the sides and causing unsightly bulges!

Alternatively you can mix equal measures of cake crumb with melted chocolate to create shapes, cake pops or truffles. Any type of cake and any type of chocolate will do although the author thoroughly recommends a mixture of Madeira cake crumb and white chocolate!

Carol Deacon revised_p0_CakeFebruary2015new 17/12/2014 16:33 Page 57

Sugar Skills School

Love Story Book Cake

A book cake is an extremely versatile idea as it can be personalised in so many ways to suit the recipient.

1

Cut a triangular groove across the middle of the cake.

Book moulds can be bought or hired but you can always bake a rectangular cake and make your own. Grease the tin with butter and place a sheet of baking paper in the base. This will help you release the cake after baking. Decorate your cake with lettering, pictures (painted or food colour printed pictures) models, shapes, anything that suits the recipient or occasion.

2

Cut a sloping edge into the two sides of the book.

3

Cut a straight edge along the top and base of the book.

4

Slice and fill the cake if you wish with a layer of buttercream. Place cake in situ on the cake board and coat the outside of the cake with a thin layer of buttercream.

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Sugar Skills School

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Cover the cake with white sugarpaste then press horizontal lines around the edges of the book with the back of a knife or a ‘straight edge’.

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Cut out two black sugarpaste semi-circle shapes and stick one in the centre of the top and bottom of the book.

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Cut out four thin red sugarpaste strips and stick around the edges of the book to form the book’s cover. Neaten the corners.

Valentine Panda With two rounded 2 pint pudding bowl cakes and a bit of extra cake for the legs you can create this cute valentine Panda. Use a golden brown coloured sugarpaste instead of black and white and you can create a teddy bear instead.

1

Coat one of the pudding bowl cakes with buttercream.

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Decorate your pages with cut out or painted lettering, pictures, shapes – whatever takes your fancy.

Moisten the exposed cake board with a little water. Thinly roll out a bit of pink sugarpaste and cut out some long thin sections. Lay these around the edges of the book and neaten the edges of the board.

Cut out a long thin strip of red sugarpaste for the bookmark. Cut a small triangle out of one end and lay and stick down the centre of the book.

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Sugar Skills School

2

Place towards the rear of a 20cm round board and cover with 500g white sugarpaste. Place a cake dowel into the top of the cake.

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Slot the head on to the body.

7

Stick two flat black sugarpaste ovals on to the eye area and an oval for the nose.

3

Cut a small oval out of the front of the second pudding bowl cake.

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To make the rose, roll 30g red sugarpaste into a thin strip. Paint a light line of water down one long side and loosely roll up the sugarpaste like a bandage.

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Make two 90g black sugarpaste carrot shapes for the arms. Place the rose against Panda's chest and stick the arms in place holding the rose in position.

Stick two white sugarpaste disks on the eyes.

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Cut two small curves into the side of the face.

5

Buttercream the panda’s head and cover with 500g white sugarpaste.

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Roll 30g black sugarpaste into a thick disk and cut in half for ears. Stick one half either side of the head.

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Make two 120g black carrot shapes for his legs. Bend the widest part into an ‘L’ shape to form the foot and stick one either side of the body.

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Paint ‘U’ shaped pupils on the eyes and a ‘W’ for a mouth with a little watered down black food colour.

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Show Cakes

50 Shades Of Pretty Cake 2014! This year’s theme, 50 Shades of Pretty Cake attracted the very best and brightest of cake art Titans. The standard of excellence, always inspiring, was even better than last year. New and returning contestants challenged themselves and each other to push the envelope in an attempt to capture that elusive victory. Competition is so fierce that judges sometimes make final decisions based on parts of points to separate winners and place getters.

Kerry Vincent

Dawn Parrott Texas Grand Prize Winner

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Scott Johnson, Hawks Photography, Tulsa Oklahoma

Royal Elegance Dawn Parrott’s Grand Prize winning cake is spectacular and a complete departure from the rolled fondant and gum paste designs of previous winners. In tears, and shaking like a leaf, Dawn, a Canadian national who now resides in Cypress Grove, Texas, was exultant when her name was called. Parrott created a contemporary version of an elaborate Victorian-style royal iced wedding cake. Her skill in piping is amazing and her win was received with a standing ovation from her peers. It was obvious she was a contender from the moment she set up her cake.

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Show Cakes

Lori Cossou Oklahoma 1st Runner Up Paisley Promises Hot on Dawn’s heels, first Runner-Up and former dual Grand Champion prize-winner Lori Cossou, arrived with an exquisitely understated paisley design, look closely, so many complexities and attention to fine detail. Contemporaries admired the clever gum paste heart topper that Lori formed by merging two paisley shapes into one, then decorating with royal icing and hand painting. The shape of the cake setup and decorated board echo the pattern painstakingly applied to the cake.

Jennifer Matsubara Arkansas 2nd Runner Up Dream Home Last year’s winner, Jennifer Matsubara, determined to retain her top position came in Second Runner-Up with fifty shades of (guess what?) subtle shades of grey in her gravity defying, rolled fondant, architectural structure. In love with Victorian gingerbread cottage design Jennifer incorporates all the elements of her dream home. Royal iced details are seen on the poured gelatine windows, the turrets, and rose trellises. Such gorgeous creativity and so completely dissimilar to her previous Grand Prize win. Jennifer’s version of The King & I was the winning masterpiece for Ballet 2013 seen in the September 2014 issue of Cake Craft & Decoration.

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Show Cakes Barbara Evans Illinois 3rd Runner Up The Invitation Edelstein, Illinois, artist Barbara Evans was third Runner-Up on her first time of competing. Evans travelled a long distance with an intricately piped design in a delicate sea mint and pink palette which has run sugar collars and oriental string work. The string work on the third tier was a design based on a pattern Barbara had seen on a tile. The brushed embroidered dahlias add contrast and the rectangular panels have exquisite piping and floral applique.

Rebecca Sutterby Kansas 5th Honourable Mention Autumn Splendour Rebecca Sutterby, a previous Grand Prize winner and consistent competitor created a rustic table setting that was quite breathtaking. Her floral gum paste arrangements, coloured with Vermeer inspired autumnal colours of deepest red, cream and burnt orange show skill and experience. The log slab serving as the cake base is totally hand carved sugar, dried hard as a rock then tinted with edible earth toned food colouring.

Jorge Cruz Florida 4th Honourable Mention Dominance Creeping up four places from his first attempt in 2103 his unusual snipping technique makes a bold statement and visitors were charmed by his obvious skill with his freehand animal characters. Jorge pays close attention to detail, he understands the anatomy of the lions and then gives them a sense of cartoon whimsy. The cake setup and surface are unique, unusually shaped and hand textured, then coloured with teal, egg yolk yellow and gold highlights.

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Kerry Feb_CakeFebruary2015 11/12/2014 14:47 Page 65

Show Cakes Edith Hall Missouri Batu Hindu Edith’s taste of Asia celebrates the temple complex within the Batu Caves in Malaysia. Royal iced detail work was applied under the fondant to define the architectural outline of the dome surface, which was highlighted with gum paste buttons, medallions and metallic highlights. Chocolate columns coated and decorated with rolled fondant detailing ‘support’ the minaret-topped dome. Sponge painting tops the bottom layer and pipe work adds the final finishing touches.

Angela Negron Texas The Moroccan Dream Exotic spices give zest and zing recipes and the same applies to the vivid colour and techniques that embellish Angela’s creation. Captivated by contrasting teal and fuchsia combinations often seen in buildings in Marrakesh, she built a striking wedding cake incorporating Moroccan styling. Mosaic tiling applique and scroll -work; ethnic jewelled accents and flowers all reproduced with dimensional perspective using rolled fondant, gum paste, edible glaze and piping gel. Annette Hala Colorado Tropical Kaleidascope Annette translates her fascination with kaleidoscopes into a rainbow cake decorated with tropical flowers. She created flowers she had never made before with new techniques for decorating the cake. She covered the cakes in a rainbow graduation of marbled fondant, overlaid with a white fondant veneer, then cut out patterns revealing the rainbow beneath. Tropical flowers including hibiscus, plumeria, anthurium and ginger were a perfect accent for the exposed rainbow design of the cake. Hala’s trickiest task was inserting multiple hair- like stamens into the hibiscus pistils.

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Show Cakes Amanda Moore Arkansas Colori D’amore Tuscany’s Castello di Sammezzano fired Amanda’s imagination when searching for a theme. She selected her favourite elements from within the castle then set about recreating the ornate elements of the palazzo in icing. Ornate arches and unexpected soft rainbow colouring echo revival Moorish architecture. Fine detailing and borders were hand painted with hand modelling and filigree royal icing. Gelatine circles were inserted to emulate stained glass windows on the dome. Amanda also used a biscuit-press to create some of the relief work.

Joshua John Russell Georgia La Vie Parisienne Joshua John takes a whimsical stroll around Parisian bakeries with Moulin Rouge costuming. He celebrates the joie de vivre of French culture with ribbons, stitched quilting and royal iced fringing. Delicious pastel pinks and milk chocolate, hand painting, chocolate sculpting and flirty textures all add artistic detail, as does the miniature cream-filled, pate a choux croquembouche; a traditional French wedding cake, perched on top. Mariella Ortega Major Arkansas Sugar Shades Of Tropical Rainforest A gorgeous collection of natural beauties. Stacked Amazonian tree bark trunk segments on earthy moss underpin a magnificent cool burgundy Emperor’s Sceptre bromeliad with cascading Amazonica lotus leaves, heliconias and orchids. It is hard to believe that this skilful showpiece is created entirely from sugar and rolled fondant with effective and dramatic use of edible food colouring.

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Show Cakes Loydene Barrett Oklahoma Heart ‘N’ Soul Inspired by the song Heart and Soul, Loydene’s tiered setup features hues of strong to pale orange ascending to peach tinted ginger lilies, buds and foliage. The upper tiers are encased with run sugar panels with heart cut outs and floating hearts topped with collars. The bevelled base tier is surrounded with coordinating run sugar contemporary hearts. Delicate stencilled and hand painted decorations highlight the run sugar side designs.

Holly Webster Nevada Shades Of Cirque Du Soleil Living in Las Vegas, the city that never sleeps, Holly is inspired by the glitz and glamour of the daily shows on The Strip. Cirque du Soleil performers wear inspiring costuming. The main mediums used are rolled fondant, gum paste, sugar lace and royal icing with techniques that include hand made roses, modelling, fondant extrusion and airbrush work. Judges loved the twisted ribbon tier where each thin fondant strip was twisted together and placed in tight rows to create a multi- coloured fantasy effect. This cake is ready to party!

Robin Van Hoozer Oklahoma Mon Cheri A vintage Parisian postcard featuring the Eiffel Tower was Robin’s inspiration. Carving out a curved recess in each cake made space for pretty pink peonies that decorate the edge of the card with a place to recreate the message of love on the reverse. The cake sides were modernized with elements that include piping, gum paste medallions and puffed quilting fabric effects whilst the floral tower spans the three tiers.

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Cake Boutique

Love Forever Cut out 18 hearts from ruby flower paste using the largest from the set of three hearts. Cut out the centres using the smallest cutter from the set. Leave to dry on cutting mat for approximately 1 hour. Apply few small dabs of Edi-Goo to the underside of a heart. Attach to the cake starting from the front of the cake and work outwards. Attach 4 hearts to each side of the top cake and 5 to the bottom cake.

Dark colours will stain so line up the hearts carefully before applying to cake, a flexible ruler is useful here. Make sure you don’t apply glue to the edges of the hearts so you can tweak them a little if you necessary.

Coat cakes with sugarpaste and leave overnight.

Attach double-sided sellotape to the boards starting from the back. Cut and use the backing removed to measure ribbon required, cut and attach.

Crystal Topper Make a hole in the centre of the cake, the flexible ruler will help prior to inserting topper and bend the stems as you like, working from the bead tip for a smooth curve.

Entwined Hearts Roll out about half of the amber gold paste and cut the large heart from the large cutter set. Remove the centre with a slightly smaller cutter. Trim a small amount off the bottom of the heart. Make two. Place in a former (right side down so hearts curve outwards) to dry overnight. Cut out a heart using the second largest heart cutter for the base and leave to dry. Airbrush all hearts with gold shimmer. Position cut out hearts entwined together so they curve backwards on heart base. Attach with royal icing. Place a pepper pot or similar height object behind and insert a folded piece of kitchen paper or foil to hold in position overnight.

Ensure icing is warm and pliable prior to rolling out and use smoothers for a perfect finish.

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Cake Boutique

You will need Consumables • sugarpaste ivory 2 kg (4½lb) (Barker Bakes) • heart cakes 20cm (8in) and 25cm (10in) buttercream coated ready for icing • white vegetable fat • cornflour • flower paste ruby red 100g (Barker Bakes) • flower paste amber gold 100g (Barker Bakes) • Edi-Goo (Barker Bakes) • metallic lustre classic gold (Squires Kitchen) • royal icing • ribbon cherry 2 metres double-faced satin 16mm (Barker Bakes) • 2 metres double-sided sellotape • crystal hearts cake topper red OR 1 crystal topper dark red and 1 pearl topper red 8mm (Barker Bakes) • kitchen paper or foil for support Tools • 7 set heart cutters (Wilton) • 3 Set heart cutters (FMM) • non-stick rolling pin and board • support for entwined hearts • former for entwined hearts • flexible ruler

www.barkerbakes.co.uk Make Beautiful Cakes With Barker Bakes

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Pâtisserie

Valentines

Ruth Clemens

Go all out this Valentines with a themed sweet table, a show stopping choux dessert for sharing, delightful chocolate cupcakes and little meringue gifts for your guests.

Photography:Clark Smith-Stanley

Mini Meringue Kisses Ingredients 4 egg whites, large 225g caster sugar

tips 70

Small disposable piping bags make great alternative packaging too – simply tie up with ribbon!

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Oven Temp 100°C (fan)/120°C/Gas Mark ¼. Makes Approximately 125 tiny meringues (approx. 5 presentation bags).

Method • Preheat the oven and line 2 trays with non-stick baking paper. • Place the egg whites in a large bowl and using an electric mixer whisk until the mixture is foamy throughout. • Whilst continuing to whisk add the caster sugar 1 spoonful at a time whisking well after each addition until all the sugar has been combined. • Whisk the meringue until it is thick, glossy and forms stiff peaks. • Transfer to a large piping bag fitted with a large open star nozzle. • Pipe miniature meringues on to the lined baking sheets approximately 2.5cm in diameter. • Bake them in the oven for 50 minutes to 1hr. • Allow to cool. • Package them in pretty bags or boxes (approx. 25 meringues per bag) adding a flourish of ribbon and button decorations. • For bags, boxes and lots of lovely packaging see Elite Packaging Company http://www.elitepackagingcompany.co.uk

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Pâtisserie

Chocolate Valentines Cupcakes How better to say ‘I love you’ than with a chocolate cupcake! This chocolate cupcake recipe is my go-to, it is the best I have found and makes a deliciously moist and dark chocolate cupcake. They can be made up to five days in advance and keep well in an airtight tin until you are ready to decorate. Ingredients Cupcakes 90g butter, softened 165g caster sugar 2 eggs, large 40g self-raising flour 120g plain flour ½ tsp bicarbonate of soda 40g cocoa powder, sifted 120ml milk, whole 1 tbsp vinegar (malt or white wine vinegar)

tips

Method • Preheat the oven to 160°C (fan)/180°C/Gas Mark 4 and fill the recesses of a 12 hole cupcake pan with paper cases. • Measure the milk into a jug and add the vinegar, stir and set to one side. • Cream together the butter and caster sugar until extremely light and fluffy. • Add the eggs one at a time beating well after each.

Frosting 300ml double cream 200g dark chocolate, finely chopped 250g icing sugar, sifted

• Sift in the plain and self-raising flour, bicarbonate of soda and cocoa powder. Add the milk vinegar mixture and stir well until the cake mixture is even.

Oven Temp 160°C (fan)/180°C/Gas Mark 4.

• Transfer to a wire cooling rack straightaway and allow to cool.

• Divide the mixture between the 12 cases and bake in the oven for 25-30 minutes until springy to the touch. • To make the frosting, finely chop the dark chocolate and place in a heatproof bowl.

Makes 12 Storage Dessert jars can be made up to 1 day in advance and kept in the fridge.

The milk/vinegar mixture is a simple replacement for buttermilk which can be difficult to get hold of. I use this in my recipes every time and means I always have the ingredients for the very best chocolate cupcake recipe I have found.

• Warm the cream in a pan until just below boiling point. Remove from the heat and pour over the chopped chocolate. Swirl gently then allow to stand for 2 minutes before stirring to a smooth glossy ganache. Allow to cool to room temperature. • When the ganache has cooled beat it until smooth and then sift in the icing sugar and beat well until incorporated. • Place in a large piping bag fitted with a closed star nozzle. • Pipe swirls on the top of each chocolate cupcake and place the valentines heart topper into position. Serve.

tips

For a very opaque bright white royal icing try adding a teaspoon of icing whitener to the icing sugar before mixing up your icing.

When placing toppers on to frosting they need to be thoroughly dried out in advance otherwise they will go limp. If in doubt frost and ice your cupcakes at the last minute.

These are extremely easy to make and are forgiving if you aren’t the neatest at piping! You will need White and red flower paste Edible glue/water Royal Icing Piping bag fitted with a No .2 piping tip 5.5cm Fluted circle cutter 5cm Plain circle cutter

Valentine Heart Toppers Method • Roll out the white flower paste thinly, lightly dusting the surface with cornflour to prevent it from sticking. Cut out 12 fluted circles and set them onto a cake card or board to dry.

white circle using a little edible glue or a light brush of water.

around the heart outline roughly twice to create the scribbled effect.

• Repeat with the red flower paste cutting out 12 plain circles.

• Hold it centrally and mark around it with a cocktail stick. This will lightly mark a guide for you to pipe.

• Pipe two small bulbs of icing next to each other towards the top of one side of the heart and bring the tip down through the middle of them slightly to create the mini heart.

• When the circles have dried, secure a red circle to the centre of a fluted

• Fill a small piping bag fitted with a No. 2 tip with royal icing. Pipe

• Allow the piping to dry before placing them on to your cupcakes.

• Make a small heart template from a piece of card to fit the middle of the red circle.

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Baking feb_CakeFebruary2015 16/12/2014 15:18 Page 72

Strawberry & Choux Puff Stack A great dessert any time of year but especially this Valentines Day! Just the dish to share with a loved one. Fresh strawberries and the simplicity of a cream filled choux puff go beautifully together.

Ingredients Choux 100ml whole milk 100ml water 75g butter 1 tsp caster sugar ½ tsp salt 125g plain flour 4 eggs, large

Filling 600ml double cream 3 tbsps icing sugar 1 tsp vanilla bean paste (or seeds scraped from 1 vanilla pod) 25g dark chocolate, melted

Chocolate Dipped Strawberries 350g strawberries 150g dark chocolate 25g white chocolate Oven Temp 200°C (fan)/220°C/ Gas Mark 8 Serves 8

72

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Baking feb_CakeFebruary2015 16/12/2014 08:20 Page 73

Pâtisserie tips

Method •

It’s important to keep the filling very softly whipped before filling the piping bag. The action of filling and piping will cause the cream to thicken and this will avoid the cream filling becoming too thick and over-whipped.

To make the choux puffs place the milk, water, butter, caster sugar and salt in a medium pan. Heat gently, stirring occasionally until the butter has melted.

Choux puffs are best baked, filled and eaten on the same day. The chocolate dipped strawberries can be prepared a day in advance. •



Increase the heat and bring the mixture to a rolling boil.



Add the plain flour and mix vigorously, still on the heat until the mixture comes away from the sides of the pan and forms a ball.



Remove from the heat and allow to cool for 5 minutes.

Good quality tempered chocolate will give you a smooth glossy finish on a cake pop. Look for a chocolate bar that has a shiny look and a good snap.

Beat in the eggs, one at a time, until fully incorporated.

To temper the chocolate simply gently melt ²/³rds of the total quantity. Once it is melted add the remaining ¹/³rd and stir until it has melted in.



Line 2 baking trays with non-stick baking paper and preheat the oven to 200°C (fan)/ 220°C/Gas Mark 8.



Transfer the mixture to a disposable piping bag fitted with a round open nozzle.



Pipe the choux, evenly spaced to allow for them spreading slightly, in 3.5cm rounds.



Dab down any peaks on the piped choux with a dampened fingertip.



Bake in the oven for 25 minutes until golden and well risen.



Transfer to a wire rack to cool right away.

When drizzling chocolate as decoration place the chocolate into a small disposable piping bag and set into a mug of hot water, making sure that no water can get into the bag, and leave to melt. Simply snip the end from the bag and drizzle once the chocolate has melted. •

When fully cooled prepare the filling, softly whipping the double cream with the icing sugar and vanilla. Place in a disposable piping bag and snip the end from the bag.



With a sharp knife make a slit in the base of the choux puffs. Insert the tip of the piping bag through the hole and fill.



Set each filled choux puff on to a wire rack.



Melt the 25g dark chocolate and use to drizzle over the choux puffs and allow the chocolate to set.

Chocolate Dipped Strawberries •

Melt the dark chocolate gently in a small bowl. Prepare a tray lining it with non-stick baking paper.



Holding the strawberry by the stalk gently dip it into the dark chocolate to coat. Allow the excess to drain away before setting the strawberry, stalk down, on to the baking paper.



Repeat until all the strawberries have been dipped and the chocolate has set.



Melt the white chocolate and drizzle over the strawberries. Allow to set.



Assemble the choux puffs and chocolate dipped strawberries in bowl and serve.

73

p74_p074_CakeFebruary2015 17/12/2014 14:41 Page 74

Show

Manchester Demonstration Programme 2015 Cake International – The Sugarcraft, Cake Decorating and Baking Show makes a welcome return to EventCity, Manchester from 6-8 February 2015. The event will showcase a host of exciting exhibitors and fabulous features to inspire budding bakers and decorators and ‘wow’ everyone with the incredible competition creations. The show also provides the perfect opportunity to see the experts in action. The Demonstration Theatres feature a wealth of knowledge and expertise from some of the industry’s best throughout the three days. Visitors looking for top tips, new decorating skills and to add to their repertoire need look no further. See below for a list of demonstrations taking place throughout the show! Wayne Price

Alyson Reynolds

Mandy Strahand

Alice Davies

Valerie Valeriano Christine Flinn and Christina Ong

FRIDAY Room A Time: 10.30-11.15 Name: Valeri Valeriano and Christina Ong Title: 3 Easy Buttercream Couture Cakes

Ann Pickard

David Brice

Lindy Smith

Paul Bradford

Dawn Butler

Cassie Brown

Sheryl Bito

Ruth Clemens

Time: 11.45-12.30 Name: Christine Flinn Title: Extension Work (piped royal icing)

Time: 13.00-13.45 Name: Alyson Reynolds Title: Chrysanthemum Heaven (cold porcelain and sugar)

Time: 14.30-15.15 Name: Ann Pickard Title: Making Animals and Christening Ideas

Time: 15.45-16.30 Name: Lindy Smith Title: Vintage Cotton Reel Mini Cakes

Time: 11.45-12.30 Name: Sheryl Bito, International Guest Title: Steampunk Cupcakes

Time: 13.00-13.45 Name: Alice Davies Title: Modelling for a Christening’

Time: 14.30-15.15 Name: Mandy Strahand Title: Creative Design

Time: 15.45-16.30 Name: Dawn Butler Title: Cake Frame

Time: 11.45-12.30 Name: Alice Davies Title: Modelling for a Christening

Time: 13.00-13.45 Name: Wayne Price Title: Beginners Guide to Royal Icing

Time: 14.30-15.15 Name: David Brice Title: Making A Profit From Cake Decorating

Time: 15.45-16.30 Name: Lindy Smith Title: Vintage Cotton Reel Mini Cakes

Time: 11.45-12.30 Name: Sheryl Bito Title: Steampunk Cupcakes

Time: 13.00-13.45 Name: Cassie Brown Title: Airbrushing and Making An Underwater Floral Wonderland

Time: 14.30-15.15 Name: Paul Bradford Title: Chocolate Wrap

Time: 15.45-16.30 Name: Sally Owens Title: Valentine Cake Toppers

Time: 11.45-12.30 Name: Christine Flinn Title: Extension Work (piped royal icing)

Time: 13.00-13.45 Name: Lindy Smith Title: Vintage Cotton Reel Mini Cakes

Time: 14.30-15.15 Name: Ximena Sempertegui Title: A Victorian Cradle

Time: 15.45-16.30 Name: Ann Pickard Title: Making Animals and Christening Ideas

Time: 11.45-12.30 Name: Sheryl Bito Title: Steampunk Cupcakes

Time: 13.00-13.45 Name: Cassie Brown Title: Making and Airbrushing A Pretty Spring Daisy Cake

Time: 14.30-15.15 Name: Ruth Clemens Title: Macaroons and Giant Meringues

Time: 15.45-16.30 Name: Claire Bowman Title: Creating with Cake Lace

FRIDAY Room B Time: 10.30-11.15 Name: Dawn Butler Title: Airbrushing With Dinkydoodle Designs

SATURDAY Room A Time: 10.30-11.15 Name: Valeri Valeriano and Christina Ong Title: 3 Easy Buttercream Couture Cakes

SATURDAY Room B Time: 10.30-11.15 Name: Claire Bowman Title: Creating with Cake Lace

SUNDAY Room A Time: 10.30-11.15 Name: Valeri Valeriano and Christina Ong Title: 3 Easy Buttercream Couture Cakes

SUNDAY Room B Claire Bowman

Sally Owens

Time: 10.30-11.15 Name: Dawn Butler Title: Cake Frame

Ximena Sempertegui

Cake International The Sugarcraft, Cake Decorating & Baking Show EventCity, Manchester 6th – 8th February 2015 10.00am – 16.30pm

74

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Ticket Prices Adult £10.00 (£8.00 Advance Price) Senior £9.00 (£7.00 Advance Price) Children free if accompanied by an adult with a valid ticket, otherwise £3.00 All advance tickets need to be ordered by 5pm Monday 2 February 2015.

2 shows for the price of 1! Tickets bought for Cake International will also gain the ticket holder access to Stitching, Sewing & Hobbycrafts. To buy your ticket today, and for full details on all features, competitions classes and demonstrations visit www.cakeinternational.co.uk

Pg 75_Pg 77 15/12/2014 14:57 Page 1

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Pg 76_Pg 77 15/12/2014 14:57 Page 1

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