Cake Masters - August 2019

MONTHLY CAKE DECORATING MAGAZINE
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ISSUE 83
AUGUST 2019 £4.20 / $8.99
@WorldAndNews. More than 100 editions everyday.
Kawaii Fun
Tutorial
LEARN TO
MAKE THIS
CAKE!
Coral Reef
8
Tutorial
CAKE
Tutorials
EASY TO
Jewellery Box FOLLOW
Tutorial STEP-BY-STEP
ISSUE 83 | AUGUST 2019
The complete cake decorating solution
We work with the top sugarcraft professionals to ensure that our

range provides perfect results for any cake decorating need. Visit
us at renshawamericas.com, our latest Facebook or Instagram
pages, or visit your local Renshaw vendor to buy.
2 MAGAZINE
ISSUE 80 | MAY 2019
EDITOR'S LETTER 17
Welcome to the August issue of Cake Masters Magazine,

featuring cakes for all occasions! In this edition, we have a
variety of tutorials and features for you.
Our front cover star this month is Kayla Trahan from The Cake Room by Kayla, in
association with Renshaw Americas, with this colourful fiesta design. We love the
little cactus details, vibrant ruffle decorations and floral designs on the top tier. Other
tutorials we adore include the Coral Reef surprise cake by Studio8cakes, in association
with The Cake Decorating Company, and the awesome Kawaii Backpack cake by Cakes
with Character.
This month, we have a special product guide all about ingredients and flavours to really My Top Picks
enhance the taste of your cakes! We’ve also got a lovely
piece presenting Cake Stories from our readers, telling us
a whole range of tales behind some of their cakes from
36
weddings, special events and even a very special surgery
celebration. You can also look through our Readers’ Cake 8
feature as well; we’ve collected an array of the beautiful
and unique cakes sent in by you.
Finally, you could win in our big monthly competition! This

month, the prize is a year’s subscription to Cake Masters
Magazine, as well as access to over 70 back issues! Check it
out on page 82.
Best wishes,
Rosie x
Rosie Mazumder, Editor
editor@cakemastersmagazine.com
Subscribe Today!
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Welcome to the August edition of the magazine!

On the Cover Inside are lots of easy-to-follow tutorials and cakespiration.
82
Every Issue Features
6 Baking Wish List 16 5 Minutes With...
Check out this month's Monica Cavallaro
products in our wish list! 22 Ingredients & Flavours Product
8 48 Product Review Guide
26 We test out Karen Have a look through our product
Davies Sugarcraft Brush guide featuring ingredients and
Embroidery Mould flavours!
17 49 Book Reviews 30 Cake Stories
We review some of the Read some interesting, funny
latest books out right now and emotional cake stories
45 49 Found & Followed 43 Sponsor Spotlight
Check out these wonderful The Cake Decorating Company -
Essential Information cakers we're following People's Choice Award Sponsor
Our tutorials are divided into simple online 52 Collaboration
steps with an image to accompany
50 Ask the Expert Read all about the Sweet
part of the process. We have difficulty
Lesley Wright from The Impressions collaboration
ratings for the different levels of
project. One piping bag is the easiest Royal Bakery 66 Cake Rooms
and four is the most advanced. 60 Social Snippets Browse some of the places our
Amazing cakes we have readers create their cakes in
spotted online
71 Sponsor Spotlight
81 Stockists Rainbow Dust - Painted Cake
All templates for tutorials can be found Take a look through our Award Sponsor
on our website list of worldwide cake
www.cakemastersmagazine.com 76 Readers' Cakes Showcase
decorating supplies Check out cakes for all occasions
If you would like to be featured stockists from our readers
in Cake Masters Magazine, join
our contributors list to be sent 80 Business Bites
email updates of how you can get *NEW* feature with lots of top
involved. Sign up via our website, tips and business tricks!
under the ‘Contact Us’ tab.
Keep in Touch Product Review 48

Like our Facebook page Karen
Facebook.com/CakeMasters Davies
Sugarcraft
Follow us on Twitter @CakeMasters
Brush
Follow our boards on Pinterest Embroidery
Pinterest.com/cakemasters Mould
Follow us on Instagram @cakemasters
Sign up to our email

newsletter via our website
www.cakemastersmagazine.com
4 MAGAZINE
76 ISSUE 83 | AUGUST 2019
VO U RS
22 S & FLA
T
G R E DIEN IDE
IN
U C T GU 8
Readers' PR O D
cake showcase
36 45
17
Our Magazine
Cake Masters Magazine
Subscription sign up and queries
+44(0) 1442 820580
www.cakemastersmagazine.com
63 Front Cover Star

The Cake Room by Kayla in association
with Renshaw Americas
Tutorials Recipes Editor

Rosie Mazumder
editor@cakemastersmagazine.com
8 Kawaii Backpack 72 Signature Rich Chocolate
Cakes with Character Cake Editorial Team
Hannah Beeson
17 Coral Reef 74 Orange Yoghurt Cake Hanaa Foura
Studio8 Cakes in association Laura Loukaides
Rhona Lavis
with The Cake Decorating
Company Competitions Advertisements
Hannah Beeson
26 Fiesta Cake 82 Solve the Wordsearch! hannah@cakemastersmagazine.com
The Cake Room by Kayla in Win a year's subscription to Tel: 0208 432 6051 or 07939 562567
association with Renshaw Cake Masters Magazine, and USA Representative - Louise Pass
Americas
access to over 70 back issues, louise@cakemastersmagazine.com
36 Snail Birthday Party worth over £200! Tel: 219-713-7118
Un Cupcake l'Addition ! India Representative - Khushi Malani
khushi@cakemastersmagazine.com
45 Sweet Jewellery Box India Advertising - Farzana Gandhi
All the King's Horses Cake Tel: 00 91 98207 40639
Creations
56 Buttercream Beauty
82 Cake Masters Magazine Awards
2nd November 2019
Moreish Cakes For sponsorship queries, please email
awards@cakemastersmagazine.com
63 Quilled Love Cake
Maria Magrat
Published by:
WIN!
Cake Masters Limited
Head Office: 0208 432 6051
68 Tropical Summer Cupcakes © COPYRIGHT Cake Masters Limited 2016
Cake Pirate No part of this magazine nor any supplement may

be copied or reproduced, nor stored in a retrieval
system by any means without prior specific written
authorisation given by the publisher.
WWW.CAKEMASTERSMAGAZINE.COM 5
Perhaps the most indulgent product range from Rainbow Dust.

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clear alcohol and used as a paint. We adore this shade of Pearl Pale From £8.80
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Prices correct at point of printing
6 MAGAZINE
Create perfect sugar shells in seconds! Cover the sides of

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Simple. Practical. Versatile. With Versa-Tools, you can reduce
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Tools collection features various baking tools and supplies
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Whether it’s a dash of sugar or

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63mm rose £1.24 to 13mm www.vonshef.com
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a i i B a c k p a c k
K a w Ca ke s w it h Charac
tutorial
ter -
- By Jean A. Schapowal,
Jean A. Schapowal, from Cakes with with many of her entries and contributes
Character, is an award-winning cake to online cake collaborations. Jean was
artist based in Long Island, New York, also a finalist for the Cake Masters Award
creating cakes for over 15 years. Having for Best Collaboration and has appeared
been a cartooning and illustration major on numerous TV cake challenges. She
in art school, Jean brings her cartoony, loves to create fun and engaging pieces,
pop, comic book style to her cake cakes that ‘pop’. When people see one
creations. Jean competes regularly in of her creations, they can say, ‘oh that’s
cake shows across the country placing a Jean cake’!
8 MAGAZINE
Difficulty Rating Equipment Required

• 16” cake drum • Buttercream/ganache White fondant
• 2 x 9x13” sheet cakes • Yellow ribbon • Ruler
• Dresden tool • Double sided tape • Scissors/cutter
• Embossing tool • Paintbrushes • 0.5” oval cutter
• Sugar Shapers bone • Light grey edible dust • 1.5” circle cutter
tool (small and large) • Food safe skewers • Melting chocolates/
• Umbrella tool • Black dragees melts
• Rolling pin • Ateco no.12 round tip • Tint: yellow, brown,
• Smoother • Satin Ice fondant: pink, red, orange
• X-acto knife Black, Purple, Blue
• Paper towels • 5lb bucket of Satin Ice
Step 1.
1 2
Cover the cake drum with white fondant
and trim. Using the ruler and smaller end
of the dresden tool, make vertical lines.
Step 2.
Continue making lines spacing 1-2” apart
until you’ve covered the entire board.
Step 3.
Using the smaller end of the dresden
tool, score several assorted sized lines to
create the look of wood grain.
3 4
Step 4.
Continue making lines and some circles
to create the look of knots.
Step 5.
Using the ruler and smaller end of the
dresden tool, make horizontal lines at
any sized internals. Continue until you’ve
covered the board.
5 6
Step 6.
Using the large bone tool, make an
indentation above and below each
horizontal line.
Step 7.
The board should look as shown. 7 8
Step 8.
Using double sided tape, cover the edge
of the board with the ribbon.
Step 9. 9 10
With a small brush, brush light grey dust
on the vertical lines and all the holes.
You don’t have to do the scored lines to
create the wood grain, you just want to
give the board a little dimension.
Step 10.
Divide the remaining white into nine parts.
Step 11.
Colour the fondant using the tints to
make brown, ochre (yellow and brown)
11 12
orange, pink, red, beige and light yellow.
Mix black and white fondant to make
grey. Save any leftover.
Step 12.
For the pencil, take a golf ball sized piece
of orange and a small amount of pink,
beige, grey and white. Roll the orange
into a rope 1” thick and 6” long. Roll
beige to the same thickness but only 1”
long. Form the beige into a point. 13 14
Steps 13 & 14.

Using the small bone tool, make notches
along the edge of the beige and pull up to
form the outer edge of the pencil point.
Using the flat side of the knife, score
several lines into the beige tip.
Step 15.
Roll pink mixed with a little white to the
same width as the pencil but only 1” 15 16
long. Roll grey and cut a thin strip. Score
the length with the flat side of the knife.
Apply with water over the seam between
the orange and pink. Using the small end
of the small bone tool, create eye holes
and place black dragees in the holes.
Step 16.
Using the round tip, roll black and punch
out a circle using the smaller end. Cut
the circle in half. Apply a half with water 17 18
creating the mouth. Roll a small ball of
pink and divide into two dots for the
cheeks and a piece for the mouth accent.
Apply using water.
Step 17.
Roll two balls of pink and grey and flatten
to 0.5” thick. Cut and angle the pieces.
Step 18.
Join the pieces using water. Cut and trim 19 20
the sides and angle the end pieces. Using
the small bone tool, make eye holes.
Step 19.
Roll out pink and black. Divide the pink
into two pieces for the cheeks. Roll the
black into a thin rope for the mouth.
Apply the cheeks and mouth with water.
Insert black dragees in the eye holes.
10 MAGAZINE
Step 20.
21 22
For the pen, roll a small golf ball sized
piece of red. Roll the red out into a rope
5” long, 0.5” thick and tapered on one
end. Using the flat side of the knife, make
two notches/lines from the top.
Step 21.
Roll grey and cut a strip 0.5” wide. Using
water, apply over the notches. Using the
small bone tool, make eye holes.
23 24
Step 22.
Roll a thick rope of grey and trim to 2.5”
long. Curve alongside the body of the pen
and round an end. Apply the clip to the
side using water. Add the eyes as before.
Roll two balls of pink for the cheeks and a
rope of black cut in thirds for the mouth
and eyebrows. Apply with water.
Step 23.
For the notebook, roll a 3x4” piece of
white 0.75” thick. Using the flat side of
25 26
the knife, make 3-4 scores for the pages.
Continue along three sides.
Step 24.
Take a kiwi sized piece of light yellow and
roll big enough to wrap around the book.
Place the pages inside the book cover to
make sure it fits.
Step 25.
Trim the edges and round the corners. 27 28
Apply water to the inside binding. Wrap
around and using the smoother, flatten
the outside binding/side.
Step 26.
Take a dime sized piece of black, roll and
cut into a 0.5” thick strip for the outside
binding of the book. Roll a piece of light
yellow and cut into four strips. Using
water, add to the black and trim.
29 30
Step 27.
Apply with water to the book and trim.
Step 28.
Using the large bone tool, make eye
holes. Roll a piece of black and using the
round tip, cut a circle and cut in half.
Make two pink balls for the cheeks and
a smaller one for the mouth accent. Roll
a thin rope of black for the eyebrows.
Apply using water. 31 32
Step 29.
For the pencil sharpener, roll a golf ball
sized piece of red. Roll into a 2” square
0.5” thick. Using the flat side of the knife,
frame the square with notches. Roll a
small piece of grey and cut into a 1.5”
long 0.5” wide strip. Round an end and
using the flat side of the knife, score a
line. Apply with water. Using the larger

33 34
end of the large bone tool, create a hole
in one end of the sharpener.
Step 30.
Roll a small ball of grey, flatten and attach
to the grey strip with water. Using the
umbrella tool, create the look of a screw.
Step 31.
Using the small bone tool, create eye
holes. Make two pink balls for the cheeks
and roll a thin strip of black for the
35 36
mouth. Add dragees for the eyes.
Step 32.
For the crayons, mix blue and purple
fondant with white to lighten. Roll to
4x1” wide ropes, pinch an end to create a
tip then cut to create a flat end. Using the
flat end of the knife, make two notches.
Step 33.
Roll the original blue and purple colours 37 38
and cut each into a thin strip.
Step 34.
With the remaining blue and purple,
punch out an oval piece using the cutter.
Step 35.
Using water, apply the strips over the
notches. Place the ovals in the middle of
each crayon. Using the round tip, make a
hole with the smaller end and cut in half. 39a 39b
Make four pink balls for the cheeks and
two balls for the mouth accents.
Step 36.
Using the small bone tool, create eye
holes. Add the dragees for the eyes and
apply the cheeks, mouth and accents.
Step 37.
For the rolled up poster paper, take a
baseball sized piece of white fondant, roll 39c 40
and trim into a 10” square. Taking some
paper towel, roll into a cylinder. Roll the
fondant to the same size and thickness
as the paper towel. Insert another paper
towel inside to keep its shape. Taper the
rolled fondant a bit towards the bottom.
Keep the rolled paper towel.
Step 38.
Using the small bone tool, make eye
holes and apply dragees. Roll a small 41
piece of black and using the round
tip, punch out a piece from the larger
opening and cut in half. Roll a ball of pink
and divide into thirds, two for the cheeks
and one for the mouth accent.
Steps 39a-c.
Cut a sheet cake in half. Cut the other
into 5.5”, 4” and 3.5” pieces.
12 MAGAZINE
Step 40.
42a 42b
Stack from largest to smallest.
Step 41.
Start rounding the edges curving as you
cut down.
Steps 42a & b.

Trim off the front curving along the
already made side cuts. Trim the sides
and back.
Step 43.
Crumbcoat with buttercream or ganache.
Step 44.
Roll brown fondant and cover the cake.
Begin smoothing the fondant. Trim and
clean up edges and continue smoothing.
Step 45.
Roll a golf ball sized piece of ochre and
trim into a 6x7” piece. Using water, apply
to the front. 43 44
Step 46.
Roll another golf ball sized piece of ochre
and trim into a 8.25x6” shape to fit along
the top. Using water, place on top to
create the flap for the backpack. Smooth.
Step 47.
Roll a golf ball sized piece of brown about
5” high for the right side pocket. Trim
with the X-acto knife. Using a rolled up 45 46
piece of paper towel, insert and seal the
edges of the pocket with water. This will
harden to create the pocket for the pen.
Step 48.
Using the embossing tool, create stitching
along the edges.
Step 49.
Roll a quarter sized piece of ochre.
Emboss around the edges. Apply with 47 48
water over the brown pocket.
Step 50.
Roll a piece of ochre into a rope 6” long
and 0.5” wide. Bend either end in by 1”.
Straighten with the smoother and use the
embossing tool around the edges.
Step 51.
Place the cake on the board. Roll a thin
rope of brown enough to cover the base 49 50
of the cake. Apply with water. Use the
embossing tool to create stitching.
Step 52.
Roll a piece of grey into a 2x1” piece.
Attach to the flap with water.
Step 53.
Roll a small ball of grey, flatten and make
a hole using the small bone tool. Apply to 52

51
the grey rectangle. After drying, mark the
placement of the handle and skewers.
Insert skewers through the cake into the
drum. Trim so there is 1.25” protruding.
Step 54.
Insert the handle into the skewers.
Step 55.
Take a golf ball sized piece of brown, roll
and trim into a 4.5x4.5” piece. Get the
previously rolled piece of paper towel 53 54
from making the poster paper and insert
to create the pocket using water to seal
the edges. Use the embossing tool to
create stitching along the edges.
Step 56.
Roll pea sized pieces of black for the
eyes and flatten. Roll a pea sized piece
of white and divide into two large dots
and two smaller ones. Apply the eyes and
accents using water. Roll a piece of black, 55 56
cut a circle using the round cutter and cut
in half. Apply with water for the mouth.
Roll a blueberry sized piece of pink, divide
into two small pieces for the cheeks and
a smaller piece for the mouth accent.
Flatten the cheek pieces. Roll a rope of
black for the eyebrows. Apply with water.
Step 57.
Roll a piece of ochre to the size of the left
side of the backpack and trim. 57 58
Step 58.
Roll the remaining brown into two
12.5x1.5" strips. Emboss along both sides
to create stitching. Fold over about 1" of
the strip. Use water to secure to the top
of the backpack. Repeat with the bottom.
Repeat for the opposite strap.
Steps 59 & 60.

Melt the chocolate melts. Making sure 59
16b
the pockets have hardened, remove the
paper towel pieces. Apply a small amount
of melted chocolate, insert the rolled
poster paper piece and secure. Repeat
with the side pocket and insert the pen.
60
For more information about Jean

and her work, visit:
www.facebook.com/momschap
www.cakeswithcharacterbyjean.com
14 MAGAZINE
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5 MINUTES WITH...
Monica Cavallaro
Early Beginnings time in minutes, and I like my
Q: When did your cake journey begin? edges razor sharp. Can I sneak
A: I think my story is probably very in one more? Petal dusts.
similar to most people. It was my son’s first
birthday in 2010 and I wanted an upright Cake Shows
teddy bear cake. I shopped around and Q: Tell us about the recent
was quoted $650 for it; I thought it was ACADA show in Brisbane
way overpriced and decided how hard A: ACADA is a great cake
could it be? I’ll make it myself. There were show! I love the opportunity
no online tutorials, no YouTube videos. I to catch up with all my
bought a Wilton teddy bear tin. Long story cake friends, suppliers and
short, three re-bakes, six re-piping jobs retailers and see and learn
in melting buttercream, scraping off and from awesome local and
starting again, at 3am, a box of tissues later. international talent. This
If someone offered me the finished cake was my second year judging
for $1000, I would have thrown the money and presenting for the live cake wars between
at them. Hubby says to me, ‘why in the the international and Australian teams and
hell didn’t you just buy it?!’ and I replied my third year attending. Over the years, I
through tears and sobs, ‘It seemed like a have taught a class, performed numerous
good idea at the time!’ From there was a demonstrations on various stages and was a
slippery slope of birthday cakes until 2012 finalist two years in a row for Haute Couture
after my daughter was born. I spent a long Wedding Cake Designer of the Year. This year,
time at home ill, needed to keep busy and I even won the Cake Buddy award. I was the
found myself making little fondant flowers. luckiest girl on earth, I got to spend two days
After a while, as requests for cakes for with Rosie, Paul, Dot, Ben, Zumbo, Verusca,
payment started, I thought there might Margie and Paul D.
be something here and I registered a little
business. In 2016, I did something crazy Wedding Cakes
and applied for The Great Australian Bake Q: What do you love about making wedding
Off (I am a huge fan of The Great British cakes?
Bake Off) and finished as a runner up! No A: Ahhhh wedding cakes... The pure and utter
one was more surprised than me! From elegance and fun of them. I also adore the
there, it’s been a whirlwind making the functions themselves. It’s the show-stoppers
wedding cakes for Australia’s Married at I love, the teetering tiers of lush finishes, the
First Sight for the past three years, baking splays of stunning flowers, the details, the
on various other reality shows, becoming romance, the uniqueness of each cake and
an Ambassador for Fondtastic, judging and couple, the crazy hours to create them and the
presenting at the International Cake Show heart-stopping drives to get them there. And
in Brisbane and now touring doing classes... finally, the reward of a magnificent photo... I
I’ve loved every insane minute of it! consider myself an artist, an edible artist. I
love to create and then have it demolished, no
Favourite Tools evidence left behind bar a memory or a snap!
Q: What three tools can you not live
without? Life Mottos
A: Oh my goodness, if you take my Agbay Q: What are your life mottos/mantras?
away I will cry a thousand tears. Best A: I have a few mottos I live by: ‘Why not?
investment I ever made and my husband What’s the worst that can happen?’ and ‘The
had to force me to buy it as I thought it was only thing standing between you and your
too much money, silly me. My moulds – I goal is the story you keep telling yourself as
live by them and think I have at least 300+! to why you can’t achieve it’. Both have truly
And finally, ganaching lids – so quick and changed my perspective and helped in recent
easy to achieve a perfect result for sharp years.
edges in buttercream or ganache every
Find out more about Monica and her work:

www.moreishcakes.com.au
www.facebook.com/moreishcakesaustralia
16 MAGAZINE
Coral Reef
tutorial
LEARN TO USE MOULDS
AIRBRUSH YOUR CAKE
PAINT ON THE DETAILS

Coral Reef Cake By Gerry Chiu, Studio8cakes
In association with
Gerry is a Liverpool based cake maker
who specialises in novelty cakes and
loves being creative. When she gets
hold of any new products, she loves to
challenge herself by thinking outside of
the box and looks at different ways to
use these products.
www.thecakedecoratingcompany.co.uk
Equipment Required
• 5” tall cake tiers: 4”, 6”, 8” Yellow, Brown Difficulty Rating

• Cake board • PME small star cutter
• Marvelous Molds Scrunch Ruffle • Rolling pin
Simpress • Smoother
• Seashell silicone mould • Dresden tool
• 3kg white The Sugar Paste™ • Ball tool
• Purples Cupcakes Edibles Mix – Ocean • CelPin
• Cocoa nibs • Knife
• Renshaw Ready to Roll Icing: Teddy • Water brush
Brown, Jet Black, Lincoln Green, • Cocktail stick
Atlantic Blue, Yellow, Poppy Red (50g • Plate or palette
each), Jade Green (250g) • Bowl
• Sugarflair Edible Lustres: Frosty Holly, • Cornflour
Glacier Blue, Lemon Ice, Snowflake • Paintbrushes
• Sugarflair Blossom Tints: Black, Rose, • Greaseproof paper
Poppy Red • Kitchen paper
• Spectrum Flow airbrush • Pins/needles
• Kroma Airbrush Kolors: Blue, Teal, • Clingfilm
Step 1a.
1a 1b
Ice and stack the three tier cake and
cover the cake and board using white
sugarpaste. Keep aside any left over.
Using greaseproof paper, mask off the
sides so a triangular area at the front is
visible, this is where to colour the ocean
scene. Secure the paper down with pins.
Tear greaseproof paper into long rough
lines to create a template for the waves.
Using teal airbrush colour, take a strip of
paper, place over the front of the cake
and lightly spray across to create a line.
2 3a
Step 1b.
Repeat all the way down and change
papers frequently to avoid getting too wet
as this will result in marks and damage
the cake. Be creative and move the paper
around so the lines are more natural.
18 MAGAZINE
Step 2.
3b 4
To protect the cake board, use clingfilm
or cut greaseproof paper and slide into
place around the cake.
Steps 3a & b.
Taking another piece of paper with
a straight untorn edge, place in a
downward slightly diagonal position and
spray another light mist of teal to create
light rays. Do a few to give the impression
of light bouncing off the water.
5 6
Step 4.
Take blue airbrush colour and lightly spray
the bottom tier to create depth. Start at
the seabed and work upwards to about a
third of the way up the tier.
Step 5.
Remove all papers and pins. Mix a little
water with a little sugarpaste to form a
paste and fill in any pin holes.
7a
Step 6.
Mix half a pack of Jade Green with 500g
of white until well blended. Because this
paste already contains CMC, it is perfect
for moulds. Other brands may require
you to add CMC/tylo powder.
Steps 7a-c.
Dust the ruffle mould with cornflour and
tip out excess. Roll fondant and press
into the mould. Use the rolling pin and 7b
smoother to move the sugarpaste into
place and your fingertips to push into the
grooves. Tidy the edges then release by
bending back on all sides. Turn the mould
over and gently tease the sugarpaste out.
7c
Steps 8a-c.
Apply water to the bottom tier on an area
you want to cover and place the fondant
strip on top. Repeat all the way around
the cake avoiding the airbrushed area.
The mould is a repeat pattern and joins 8a 8b
up perfectly. Any leftover paste can be
used to make rocks and coral. The mould
is perfect for a 4” tall cake so because
this cake is 5” tall, simply position the
mould vertically and trim off excess with
the knife. I used 4-5 strips to cover the
bottom tier. Blend any obvious joins with
the dresden tool.
Step 9. 8c 9
Place the dusts on the palette/plate. Add
cocoa nibs to the centre to mix with the
colours.
Steps 10a-d.
Pour hot water into a bowl and place
10a 10b
the palette/plate on top. The heat of
the water will melt the cocoa. Using
black, paint silhouettes of fish and other
marine life. Be creative! There is no right
or wrong place to paint fishes. A quick
image search on the internet will help
with shape referencing.
10c 10d
Steps 11a-c.
Taking leftover paste, blend the green 11a
mix with black to create grey. Roll various
sized balls, squish the fondant between
your finger and thumb and make indents
with the dresden tool in random places
to create a rock effect. Use these rocks to
frame the outline of the sea scene using
a little dab of water to secure in place.
Again, be random here! No rocks are ever
the same shape or size.
11b 11c
20 MAGAZINE
Steps 12a & b.

12a
Add colourful coral to the cake by
taking the other colours and rolling into
Malteser shaped balls. Press into the
ruffle mould, pop out and apply to the
rocky areas of the cake.
Step 13.
For other coral, roll balls and cones, stick
to the cake and make holes in the tips
with the CelPin. Cocktail sticks are also
great for texture making.
Step 14.
Use the star cutter to make starfish.
Simply cut out, round off edges with your
fingertips and add texture with the tools.
Step 15.
Use the airbrush colours and dusts to add
depth and shimmer to the coral.
Step 16.
Wrap more clingfilm or greaseproof 12b 13
paper around the base of the cake and
airbrush the ruffle mould area of the cake
using teal. Immediately after, take slightly
damp kitchen paper and dab over the
freshly sprayed surface to remove some
colour leaving a stippled effect.
Step 17.
Remove the paper and clingfilm and tidy
any overspray with more wet kitchen
paper or even better, get hold of some 14 15
Spectrum Flow Wipeouts! And that’s it,
your cake is complete!
16 17
For more information about Gerry

www.facebook.com/Studio8cakes
www.studio8cakes.co.uk
Instagram @studio8cakes
In association with
INGRED
SPECIAL FEATURE
Gin & Sicilian Lemon Vanilla Filling Cream

Flavouring NEW recipe – suitable for a vegan diet too! Creamy and light,
the ready to use filling cream is ideal for filling and crumb
coating celebration cakes and using as a topping on cupcakes!
The vanilla flavour is bright white in colour and can be coloured
using food colouring pastes, you can also add other flavourings
to make your own flavoured filling.
500g £4.50
www.sweetsuccess.uk.com
This Gin & Sicilian Lemon
flavouring is just one of a
number of new grown up
flavours from Beau Baking.
The unbeatable tongue
tingling combination of gin
with a squeeze of lemon!
These top quality, highly
concentrated flavourings
can be added to sugarpaste,
royal icing, marzipan,
buttercream and much more. They are
also heat stable so can be used to flavour
cake mixes before baking. Because they
are so concentrated, a little really does
go a long way – just add a little at a time
until you achieve the strength of flavour
required.
40ml bottle £3.95 (£4.35 RRP)
www.cake-stuff.com
22 MAGAZINE
DIENTS
& FLAVOURS
product guide
Almond Extract Essential Flour
Almond extract is one of the most popular King Arthur Flour reformulated the
flavours used in baking. Nielsen Massey’s unbleached cake flour to be even better
is made with the purest oil of bitter than before. Improved for better texture,
almond to deliver optimal results in this cake flour yields higher rising,
flavour and quality. It is an ideal flavour tender cakes with a fine, moist crumb.
complement for vanilla, chocolate, maple It's a baking essential you can rely on
or butterscotch which is why it has become every time.
such a kitchen necessity. 32oz box $4.95
4oz $13.95 www.kingarthurflour.com/shop/
www.nielsenmassey.com items/unbleached-cake-flour
Natural Flavouring
This high-strength natural flavouring is excellent for cakes,
cupcakes, cookies, brownies, fudge, ice cream and even sweets.
Top flavours include Raspberry, Lemon, Banana, Candy Floss,
Strawberry and Passionfruit. Foodie Flavours are suitable for
a large range of dietary requirements including being dairy-
free, gluten-free, nut-free, sugar-free, alcohol-free, suitable for
vegetarians and vegans and Kosher certified
£2.99-£4.95
Concentrated Food Flavouring Cookie Flavouring

One of the most common Cookie Nip is a rich buttery blend
challenges when making of vanilla bean with notes of
different flavours, salted caramel. While it’s been
especially those based on formulated for use in cookies,
citruses, is heat stability. cakes and frosting, it’s been used
Saracino flavours therefore to sweeten coffee and cocktails,
have been developed for a drizzled in pancake mixes, ice
bake safe consistent flavour cream and whipped cream for
in their Concentrated flavour enhancement and has even
Food Flavouring. found a home in some savoury
High-concentrate food recipes! You can also find recipes
flavouring is perfect for that use Cookie Nip at The Cookie
cakes, ganache, macarons, School blog.
cupcakes, sponges, ice 80z bottle $10
creams and yogurt. www.cookienip.com
£4.49-£5.49
www.vanillavalley.co.uk
Dragonfruit Powder
Nuts.com’s new favourite ingredient, dragonfruit
powder, is not only super trendy but adds a
beautiful, vibrant colour to cakes and icing. It
has a light fruity taste and dried dragon fruit
contains even more fibre per serving than its
fresh counterpart. They recommend
one tasty teaspoon per serving or
create a gorgeous glaze for this
chocolate espresso bundt
cake!
4oz bag $14.99
www.nuts.com
Vanilla Extract
Madagascar Bourbon Pure Vanilla Extract is produced from premium,
hand selected beans cultivated in Madagascar, the world’s leading
supplier of the highest quality vanilla. The proprietary cold extraction
process gently draws out and preserves the vanilla’s more than 250
flavour compounds, resulting in a flavour profile that’s full, sweet,
creamy and mellow with velvety after tones. This extract is extremely
versatile, making it perfect in a wide range of recipes from cooking to
baking for both sweet and savoury dishes.
4oz $25.95
8oz $49.95
www.nielsenmassey.com
24 MAGAZINE
Flavoured Cake Mixes

Wright’s have advanced into the cake bases, slices or 16 individual cakes. can be used to create cupcakes, muffins,
mix category, developing a range of six Proving even more fun and imagination loaf cakes and celebration cakes. The
cake mixes – Carrot, Ginger, Madeira, when it comes to decorating! This is mixes are available in 12kg sacks too.
Chocolate Fudge, Orange and Toffee. appealing to the huge army of bread Pack of 5 £8.00
These uniquely can be used in a bread machine users now in the UK as well as www.wrightsbaking.co.uk
making machine with the addition of the cupcake fashionistas amongst you.
just oil and water as well as in a 2lb loaf Many enjoying Wright’s cake mixes are
tin in your domestic oven. Producing an busy mums out working or those who
authentic, traditional style cake, they simply don’t want to spend endless
are also suitable for loaf cakes, gateaux time in the kitchen. Wright’s cake mixes
Buttercream Icing
Dr. Oetker Buttercream Style Icing is delicious and
ready to use straight from the tub, simply stir and
use. Their buttercream style icing has a smooth but
firm texture making it perfect for decorating, filling or
piping a wide range of bakes such as whole cakes and
cupcakes. Spread or pipe onto cooled cake or cupcakes.
Contains enough icing to cover and fill a 20cm (8”)
cake or cover up to 20 cupcakes.
Prices vary
www.oetker.co.uk
Cream Cheese Flavour Flavoured Icing Sugar

Make delicious cream cheese icing… without the cream The Sugar and Crumbs flavoured icing
cheese! This super strength cream cheese icing flavour is sugars are all full of flavour and easy
dairy-free and adds rich cream cheese taste to any icing. to use. They have natural flavours and
A ¼ teaspoon flavours three cups of frosting. This flavour can are gluten-free, nut-free and suitable
be used in candies and chocolates too. for vegetarians and vegans. You can use
1oz bottle $2.75 these for all your baking needs! Check out
www.lorannoils.com www.sugarandcrumbsmixingitup.com for
lots of easy recipes such as cheesecakes,
ice cream, cookies, etc.
£2.99
www.sugarandcrumbs.co.uk
Fiesta
Caketutorial
By Kayla Trahan, The Cake Room by Kayla
Kayla Trahan, from The Cake Room in several notable blogs and
by Kayla, is an award-winning cake magazines. She runs a home based
artist, sugar teacher and high school cake studio in Lafayette, Louisiana
English teacher. She is a Brand where she resides. Kayla takes us
Associate Partner with Renshaw through her tutorial showing us how
Americas and two-time winner of easy it is to make this colourful fiesta
Food Network television show, Cake inspired cactus cake!
Wars. Her work has been featured
26 MAGAZINE
Photography by Rachelle Ramsey Photography

• Renshaw fondant: • Renshaw Royal Icing • Cone tool
white, red, pink, • Piping bag • Ribbon cutter
yellow, green, orange, • No.4 tip • Rolling pin
blue, black • Foam mat • Pearl mat
In association with • White gum paste • Strip cutters • Brush
• Rainbow Dust Green • Textured rollers • Cornstarch
ProGel • Stitch tool • Edible adhesive
• Rainbow Dust Paint • Umbrella tool • Vodka
Metallic Gold • Shell tool • Skewers
www.renshawamericas.com
Step 1.
1 2
Roll out a piece of green fondant and cut
a strip using the ribbon cutter.
Step 2.
For the ruffled look, place on the foam
mat and using the cone tool halfway on
the fondant, roll back and forth while
adding pressure. Repeat until the entire
strip is ruffled.
Step 3.
After applying edible adhesive directly 3 4
onto the bottom tier of a fondant covered
cake, press the top part of the ruffle strip
onto the cake.
Step 4.
Repeat Step 2 with different coloured
fondant, apply edible adhesive and layer
the second ruffled strip on top of the first.
Step 5.
Repeat Steps 2-4 all the way around the 5 6
cake until you reach the top of the tier.
Step 6.
For the middle tier, using a small strip
cutter, cut out small strips of various
coloured fondant. This tier is randomly
decorated, anything goes!
Step 7. 7 8
Take the strips and line up next to each
other interchanging colours and textures.
Use the gold paint to paint some of the
strips. Throw in a couple of the ruffled
strips as well!
Step 8.
Cut the strips even with the top of the
tier.
Step 9.
9 10
To add even more fun texture, pipe lines
and beads in various places on the strips
using the royal icing, piping bag and no.4
tip.
Step 10.
For the top tier, use a textured roller to
create the Spanish inspired embroidery
look. For each little flower petal, roll a ball
of fondant into a mini cone and flatten
using a textured roller.
11 12
Step 11.
Adhere each petal onto the cake in an
arrangement that looks like flowers once
bunched together.
Step 12.
After placing all the petals on the cake,
mix the green ProGel with a little vodka
to make a paint. Paint vines to connect
all the flower petals. Finish the tier with a
shaped border strip. 13
Step 13.
For the cacti, mix white gum paste with
green ProGel to get various shades of
green. For the first cactus, roll out three
balls graduating in size.
Step 14.
Flatten each ball but leave them thick
enough to insert a small skewer once dry.
Adhere each flattened piece together.
Step 15.
Using the umbrella tool, poke textured
holes randomly into the flattened pieces 14 15
to give the perfect cactus look! Once all
pieces are dry, tiny textured flowers can
be added to give a pop of colour. For
another shaped cactus, roll green gum
paste into a sausage with one flat end
and one gradually pointed end. Use the
shell tool to create a lined texture up the
cactus. Play and experiment to create all
different shapes and sizes of cacti!
28 MAGAZINE
Step 16. 17
16
Once dry, insert a skewer into the bottom
of each for stability and arrange on the
cake. Royal icing can also be used to add
‘spikes’ to the cactus.
Step 17.
Using the pearl mat, make pearls painted
gold to adorn the top floral tier.
Step 18.
Finally, finish the bottom ruffle tier with
a black pearl border to cover the seam of
18
where the last ruffle stops.
In association with
For more information about Kayla

www.facebook.com/thecakeroomla
Cake Stories
We asked for your 'cake stories' - why you made a particular cake, what inspired the
design, who it was for and more! You definitely didn't disappoint; from funny, sad,
inspiring and simply bizarre, we've gathered our favourites.
Check them out over the next few pages.
Footprints in the Sand Healing Heart

I made this cake for my first This cake is for a little girl who
son’s birthday a few years had to have heart surgery. Every
ago. Daniel was stillborn at year, the family has a heart cake
40 weeks plus 10 days on created with less stitches than the
30th April 2008. I found the year before to show the healing.
cake really cathartic to make It’s so lovely to be a part of these
although very emotional at the celebrations! The cake says
same time. We would celebrate ‘Happy Heart Day’.
his birthday every year as we
do our other boys. But that Dawn’s Edible Elegance
year, I had a vision of a gravity-
defying heart covered in edible
sand with Daniel’s footprints
painted onto the heart. This
was my take of ‘Footprints in
the Sand’ and him being forever
in my heart. I used Daniel’s
actual footprints to create a
template to transfer in real size
onto the cake. I was so lucky a
close photographer friend gave
me a photoshoot to capture this
cake perfectly forever. It’s so
far away from my typical style
but it’s absolutely my proudest,
most memorable cake I have
and probably will ever make.
Even writing this has me in
tears remembering it and how
it felt to hold. I honestly felt
like I was holding him again.
This is not a sad story but one
of happiness in remembering
Daniel and celebrating him
and his birthday as we all do
ourselves.
Truly Scrumptious Cakes by

Design
30 MAGAZINE
Cake-A-Wish
A few years ago, I got a call from Jenny
Canning who, very generously, took
on the responsibility of running Cake-
A-Wish Ireland, where cake makers/
decorators make cakes for sick kids
who might need a little something
extra special for their birthdays.
I had put my name on the list of
people up for making a donation of
a cake for someone in need. I had
never gotten a call until then as I
live on the west coast of Ireland and
the main children’s hospital is in
Dublin. But this family had a little boy
called Alister that was turning four
and needing a cake for his birthday
celebrations. Alister’s mum told me is black, He has purple prickles all
her son has some complex medical over his back…”. The only way I could "Hi Corinna, I just want to tell you
needs. She said he was a huge fan of let Alister enjoy his cake fully is to your cake absolutely blew everyone’s
the Gruffalo story and asked me if I make it as textural as possible. And minds today. It was so nice we had
could do something in that theme. that’s what I did. I think I’m not the huge difficulty in making the decision
He is blind and also has very poor only one to say this but the reaction to even cut it. Alister really enjoyed
hearing and listens to the story by when people collect a cake is always the texture once we got him settled
placing a phone behind his head to the real payment. And I was paid enough to go near it. We can’t thank
hear it better. I saw first-hand how in full when Alister’s dad, John, you enough for your generosity and
much he loved it. It would bring him collected the cake. He couldn’t believe the time and detail you put into it,
to laughing fits listening to it. Pure it was the actual cake and he didn’t the two older boys were jumping
joy. But I was left with the question of understand what part of it was edible. out of their skin bringing everyone
how do you make a cake for someone He was thrilled. Later that night in to see it which was great because
who can’t see? Thankfully, the story after the party, he sent me a message Alister was in terrible form for the
itself gave me the idea of how to thanking me again, saying that his start of the party but nobody noticed
attempt to create this. “He has terrible son (and the whole family) absolutely because of the cake, which made it all
tusks, and terrible claws, And terrible loved his birthday cake and sent me the more special. Once again we can’t
teeth in his terrible jaws… He has this photo that brought me to tears thank you enough, you really made
knobbly knees, and turned-out toes, of joy. There’s no better feeling in the today’s party a special one.”
And a poisonous wart at the end of his world than seeing your creation bring
nose... His eyes are orange, his tongue some joy to someone so special. Lovin’ from the Oven
Dinosaur World Live!

The brief was for a dinosaur cake.
I thought it was for a child so sent
pictures of cute childish dinosaur
cakes. However, I found out it was
for a puppeteer from the Dinosaur
World Live UK Tour so came up
with this. It was a ‘break a claw’
cake as opposed to break a leg... The
recipient absolutely loved it as did
his cast members who really didn’t
think it was a cake.
Merely Jane’s Cakes
Cupcake Madness
Alan asked me if I would make a cake memories of their time
for his wife, Arlene, for their 25th together, the Ketubah
wedding anniversary. Over a coffee, I part of their marriage
quizzed Alan in order to spark ideas ceremony, the happy
I could use for their cake. As his eyes couple, a honeymoon
teared up when he talked about his in New Zealand, being
family – how he met Arlene, how caught in a snowstorm in
proud he was of his son, Aron, and the Tahoe, a trip to Israel, the
heartbreaking but joyous adoption of birth of their son, the fun
their daughter, Mira – I realised one of Arlene's 40th, a painful
cake could not possibly capture their adoption process and the
story. A 25th wedding anniversary overwhelming joy when
called for 25 (mini) cakes! Alan had they first brought Mira
no idea he was getting 25 cakes and home, another triumph
the delight on his face, and those of his – Arlene's first 100 mile
family and friends, made all the hard bike ride, the memory of the dogs ago for his Eagle Scout graduation,
work and chaos worth it. Because as they'd loved and lost, Be'chol Lashon, a a Disney cruise, Emerald Lake in the
only cake people would know, making trip to Hawaii, Aron's bar mitzvah, Pact Canadian Rockies, their basketball
25 mini cakes is just as (or more) camp (a camp for adopted children team – the Golden State Warriors, and
painful than making 25 large cakes. of colour), wonderful memories of their most recent precious memory – a
In order, the cakes tell of special dolphins in Cabo, another trip to Israel family trip to a small coffee farm in
moments in Alan and Arlene's life. (this time with children) and Mira's Costa Rica.
Their first date of Indian food and ice delight at meeting Bob the camel,
cream, six red roses on Valentine’s Day, Mira's bat mitzvah, a miniature cake of Cupcake Fetish
a ‘will you marry me’ scroll capturing a cake I made for Aron a few years
Comic Cake
Here at Beautiful Tiers, we love to create this amazing one of a kind GameCube. We had an idea and then
‘different’ and I was in my element cake for them. The bride has written meeting with you it came together!
when asked to create a cake containing her own explanation: We couldn’t have come up with such
so many different elements. When “Our amazing cake! We always knew a unique design. Not sure what else to
the lovely bride, Victoria, suggested we didn’t want an average cake, we add really. Our whole wedding was all
a tiered cake with just some simple wanted something that reflected all the about our favourite things. Our invites
quirky elements, an Xbox controller things we love and enjoy. We are both were Monopoly and so was our seating
and a couple of characters, maybe even massive Marvel fans and we spent our plan (which I’m completely mad about
a mini Tardis, I knew we could do much childhoods playing Mario and Pokémon and grew up playing obsessively so Dan
better than that. They were so open to so those bits had to be included. Dan got no choice but to play with me!).
my suggestions and I'm so glad they has always been a gamer and his Xbox Each table was named after something
trusted my judgement and allowed me is precious! Hence the cake topper! I’m we love: The Wall - Game of Thrones,
obsessed with Doctor Who and Harry Hogwarts - Harry Potter, Gallifrey -
Potter (even the kids get annoyed with Doctor Who, Pallet Town - Pokémon,
how much we watch Harry Potter Mushroom Kingdom – Mario, Stark
now!). Lord of the Rings is obviously Tower - Avengers. On each table was
amazing so had to be included and a terrarium with figures in to match
Totoro is one of our favourite family the theme of each table. Except the top
films so couldn’t be left out. We couldn’t table which had crystals and figures
not add our daughters to the cake too depicting the Wall of Ice from Game of
of course. The cake is us really, all our Thrones! Oh and the Xbox theme ran
common interests and hobbies and into the church with our aisle runner
the things we love. Our daughters have and we had a welcome sign at the hotel
already inherited our obsessions with with Xbox theme on too. Our geeky
Marvel movies, Doctor Who and Harry perfect wedding!"
Potter, playing Pokémon and Mario
games on the Wii and daddy’s old Beautiful Tiers
32 MAGAZINE
Baby Celebration 80th Birthday

This cake was made for someone who
has delivered a lot of babies throughout
their career - the top tier is a dewar,
where embryos are stored. I really
enjoyed making something out of the
ordinary.
Maureen Timpson
It was my mother in law's 80th

birthday so I put together this design
which represented her long life. Her
childhood, her marriage, her sons, and
her favourite colour red!
Monja Demartini
Wedding Dreams
My mum's lifelong best friend was told to help make this happen for them. The
a few weeks ago that her cancer had week this cake was due, it snowed so
returned aggressively and no more heavily the kids were off school so sat
could be done. She was given weeks to making 'sugarpaste art' whilst I worked.
live. All she ever wanted was to watch We were snowed in for three days!
her daughter marry her long term Thankfully, the morning of the wedding,
partner so as a family, they decided to the snow had melted just enough that I
make her dream come true. With time could get to the venue. Phew. The whole
hopelessly against them, this sweet family had an amazing day and I loved
family have all pulled together and this photo of them cutting the cake. I'm
arranged a wonderful family wedding pleased to say Sian was able to enjoy
in just three short weeks so they could seeing her daughter marry the love of
be all together on the special day. My her life and stayed well into the evening
mum of course asked me to create a soaking up every minute. What none of
beautiful cake for them and I of course us knew on the special day is that Sian
said yes. It was designed and created would lose her battle with cancer just
in just two weeks and with the weight three days later. This cake will always
of sadness for all involved, I wanted to go down as the most special, personal
create something light and bright, filled and emotionally loaded cake I've ever
with rainbows, butterflies, hope and made. I'm so very glad I got to do it.
love. Sian was always there for my mum
as well as being a stellar lady in her The Cake Illusionist
own right so it was the least I could do
Winnie the Pooh British Pride!

At the end of December 2018, I made a cake for two lovely friends
some friends of mine requested a who had recently become British
special cake to be made for mutual citizens. One who is originally from
friends, Neil and Sam Reed, who Croatia and the other from Brazil.
were to become the new owners I’m proud to say that they gave it
of Pooh Corner & Piglet Tearooms pride of place at their ‘Very British
in Hartfield, East Sussex. They left Party’.
it to me to put our ideas together
on a cake. I decided I would make Denise Lay
a tall cake with plenty of room for
the painted design I had planned.
This was the first time I had painted
in this way on a cake. I didn't want
to make it a completely flat design
and so I made the trees with some
of the leaves in relief. Everything
was hand painted directly onto the
sugarpaste. It was difficult to keep
a steady hand. The topper was
handmade to replicate the business’
logo and mounted on a small cake
drum so it could be kept. I then
found a Winnie the Pooh, A. A. Milne,
quote that fitted the occasion and
topper perfectly and wrote it using
food pens and food colours with a
brush on the cake. On Saturday 26th
January 2019, my husband and I
delivered the cake to the tearoom
on the first day of business under
their new ownership and I felt very
proud of the reactions I received.
There were tears of joy from Sam
and compliments for the design.
The cake was put on display in
the shop so it could be seen by all
the staff and customers. The gift
shop and tearoom were very busy
with customers who took lots of
photographs and some of them even
took my business card. The owners
couldn't bring themselves to cut
the cake after closing and kept it
displayed for customers on Sunday
to see also. They planned to cut the
cake on the Monday after closing
when their families and close friends
would be there to celebrate the
success of their first weekend. I feel
very proud of my work and hope to
use my painting skills again in the
future. We wish Neil and Sam all the
best of luck in looking after Pooh
and his pals, what a dream job.
No Accounting For Cake
34 MAGAZINE
Snail Birthday Party

tutorial
- By Sébastien Haramendy, Un Cupcake, l’Addition ! -

Sébastien Haramendy is a French food endless. Sébastien is also an award-winning
blogger with a weird obsession: the cake artist – or shall we call him a cupcake
cupcake. In 2012, this obsession gave artist. He ranked among the Top Ten Cake
birth to Un Cupcake, l’Addition !, a blog Artists for France and was a finalist for
allowing Sébastien to fulfil his passion the Cake Masters Cupcake Award. More
for pastry and cupcakes. Not only that, recently, he was a contestant in the French
photography, drawing, writing and version of Bake Off: The Professionals.
community management are other Sébastien shows us how to model an
interests aimed at keeping his readers enhanced version of his signature snail
entertained. Perfectionist and meticulous, toppers which won him Gold at Cake
his imagination creating cupcakes seems International 2018.
36 MAGAZINE
• 250-300g white modelling paste • Round plunger cutters

• 10g black and red modelling paste • Leaf cutter
• Precision scale • Leaf veiner
• Wilton Icing Colors: Leaf Green, Pink, • Edible glue
Teal, White-White • Food safe brush
• Rainbow Dust ProGels: Caramel, • Food safe dusting brushes
Lime Green, Yellow, Red • Foam pad
• Rainbow Dust Powder Colours: • Flower forming cup
Lemon Tart, Milk Chocolate, Holly • Aluminium foil
Green • Kitchen towels
• Rolling pin • Spaghetti
• Ball tools • Cutting pliers
• Mini ball tools • Pink nonpareils
• Needle modelling tool • Steamer
TOP TIP • Toothpicks • Cutting board
Use a mini ball tool • Silicone shaper • 4 iced cupcakes of choice
dipped in white • X-acto knife and/or FIMO blade • Cupcakes wrappers
colour to add a little • Pearl silicone mould (these can be downloaded at
point of light on the • Round cutters: 2.5cm, 3cm, 4cm www.uncupcakeladdition.com)
pupils
Step 1.
1 2a
With the scale, weigh 15g of leaf green,
25g of dark teal, 50g of light teal, 25g of
dark pink, 60g of light pink, 15g of dark
lime green, 30g of light lime green, 10g of
dark orange, 25g of light orange and 30g
of caramel. Prepare a little yellow and dark
purple along with the red and black paste.
Wrap everything until use.
Leaves
Step 2a.
2b 2c
Roll a thick layer of leaf green paste. With
the leaf cutter, cut four leaves. Place the
first on the foam pad and use a ball tool
to thin the edges.
Steps 2b & c.
Place on the veiner and press the other
part of the veiner down to imprint the
details. Using your fingers, pinch the ends
of the leaf to make it look more realistic.
2d 3a
Step 2d.
Repeat with all the leaves and let dry
on crumpled aluminium foil keeping the
centre of the leaves fairly flat. Set aside.
Eyes
Steps 3a & b.
Make the eyes at the very beginning to
allow to harden properly; they will be 3b 3c

easier to manipulate and will keep their
shape. Place white paste into the pearl
mould and press down with a ball tool.
Extract carefully.
Step 3c.
Repeat with all colours and sizes needed.
Step 3d.
Roll the small light orange half spheres
into balls. Repeat with the two larger half
spheres.
3d 3e
Step 3e.
The next step has to be done thoroughly
as we want to very accurately place the
pupils on the eyes, make an error and the
snails will be cross-eyed or won’t have
the desired expression. With a mini ball
tool, mark the location of the pupils on
the white half spheres. Roll very small
balls of black and press into the holes.
Avoid using glue as it will overflow and 3f 3g
stain the eyes.
Step 3f.
Use the mini ball tool to smooth the
surface of the pupils and integrate
properly with the eyes.
Steps 3g-i.
Roll teal paste into a thin layer. With
round plunger cutters, cut two circles a
little bigger than the eyes. Cut in half very 3h 3i
carefully with the knife. Place on the eyes.
Step 3j.
Again, be very careful with the position
of the eyelids so the desired expression is
achieved. With a mini ball tool dipped in
white colour, add a little point of light on
the pupils. Set aside.
Tentacles
3j 4a
Steps 4a & b.
Cut the spaghetti twice longer than the
size needed for the tentacles. Roll a small
ball of light teal paste and stick the piece
of spaghetti inside.
Step 4c.
In the palm of your hand with your index
finger, roll the ball to coat the spaghetti
with a very thin layer of paste. You can
remove some paste if you feel you put 4b 4c
too much.
Step 4d.
You will need a pair of light teal and light
pink tentacles, a smaller pair of light lime
green tentacles and a smaller pair of light
orange tentacles. Don’t worry too much
about sizes; we’ll trim later. Set aside.
38 MAGAZINE
Round Shells
4d 5a
Steps 5a & b.
In the palm of your hand, roll 8.5g of dark
teal paste into a fat sausage. Place on
the work surface and roll with the rolling
pin gradually increasing the pressure. Go
from a narrow fat end to a wide thin end.
Steps 5c & d.
Roll from the wide thin end. Repeat with
6g of dark lime green paste. Set aside.
5b 5c
Elongated Shells
Steps 6a & b.
In the palm of your hand, roll 8.5g of dark
pink paste into a very elongated teardrop.
Step 6c.
Twist from the thicker end all the way to
the top making sure you give a perfect
cone shape.
5d 6a
Steps 6d & e.
Press the base a little with your finger
first and then against the work surface to
help the shell stand upright. Repeat with
2g of orange paste. Set aside. Leave all
the pieces to dry overnight or for at least
a few hours. If you have a dehydrator, you
can use it to speed up the process.
Enhancing the Leaves

6b 6c
Step 7a.
Prepare yellow, brown and green dusts
on a paper towel. With a dusting brush,
apply a little brown along the veins, green
on the edges and yellow on the centre of
the leaf. You might want to give a second
layer of brown on the veins.
IMPORTANT: Always brush off excess
powder on the paper towel before
dusting, you don’t want to make stains!
6d 6e
Step 7b.
I highly recommend steaming the leaves
to blend the dusts and obtain a subtle
shiny finish. Leave the leaves to dry
completely before handling.
Bodies
Step 8a.
Roll 14g of light teal paste into a teardrop
in the palm of your hand. With a to and 7a 7b
fro movement of your index finger, create
the neck.
Step 8b.
Press the body gently against the work
surface to flatten on one side. Flip the
body and press down gently with the ball
tool from the head down the body.
Step 8c. 8a 8b
Pinch the edges to make as thin as
possible. Don’t worry if the edge is a little
wavy, that’s what you’re aiming for!
Steps 8d-f.
Begin to shape the body to give the
desired position. Press gently to close
the opening under the head a little. With
a small ball tool, indent the base of the
body to achieve a natural wavy look.
Steps 8g & h.
8c 8d
Press and glue the shell on the body. Set
aside to harden into position for 10-30
minutes. Repeat with 14g of light pink,
10g of light lime green and 4g of light
orange. Paste the orange body on the
green shell before allowing to dry.
Finishing the Eyes
Step 9a.
Glue the back and front of the eyes 8e 8f
together. Be careful as the white dots
might not be completely dry so avoid
touching them.
Step 9b.
With the knife, clean the tentacles
leaving just the height of paste needed.
Remember one eye is bigger than the
other so leave the lengths of paste
portions accordingly.
8g 8h
Step 9c.
With the needle modelling tool (or
toothpick), drill a hole at the base of each
eye. Be careful that you place the eyes
next to each other in the correct position
to decide precisely where to drill as you
don’t want the snails to be cross-eyed!
Step 9d.
Gently insert the tentacle in the eye. If
the spaghetti is too long, trim with cutting 9a 9b
pliers.
Step 9e.
With a mini ball tool, drill two holes on
the head and carefully insert the eyes. A
very little bit of glue might be necessary.
Repeat and place the eyes on the three
other bodies.
Fun Time!
9c 9d
Step 10.
Let your imagination run wild and model
all kinds of accessories. For my snails,
I made a moustache, birthday flags,
birthday hat, cap, red lips, acne pimples
and teeth with braces!
40 MAGAZINE
Eyebrows
9e 10
Step 11a.
Roll two small balls of black paste into a
sausage with pointy ends in the palm of
your hand.
Step 11b.
Give the desired shape and let dry for a
few minutes.
Step 11c.
Glue cautiously above the eyes and push
11a 11b
in the desired position with the silicone
shaper.
Eyelashes
Step 12a.
Roll a little black paste into a very thin
sausage with pointy ends.
Step 12b.
Place in the desired position with the 11c 12a
silicone shaper. Avoid water or glue or
use extremely sparsely if need be as you
don’t want to stain the snail! On the baby
snail, place the lashes slightly curved right
in the middle of the orange balls so it
seems like her eyes are closed.
Cake
Step 13a.
Roll a thick layer of caramel paste using 12b 13a
the rolling pin. Cut two 2.5cm and two
3cm circles with the round cutters.
Step 13b.
Roll a thin layer of light pink paste
using the rolling pin and cut a small and
medium circle with the round cutters.
Step 13c.
Dust the borders of the caramel circles
very sparsely. 13b 13c
Step 13d.
Glue the small and medium circles
together with pink in the middle and
indent the borders of the caramel circles
with a toothpick.
Step 13e.
Roll a very thin layer of white paste and
cut 2.5cm, 3cm and 4cm circles with the
round cutters. 13d 13e
Step 13f.
Place the small and medium circles on
the foam pad and thin the borders with a
ball tool for a wavy finish.
Step 13g.
Glue on the two cake tiers and pile up the
mini cake.
13f 13g
Step 13h.
Make a plate by pressing the non-cutting
side of the medium round cutter against
the larger white circle. Paste the mini
cake on the plate and leave to dry in a
flower forming cup: it will dry with raised
edges.
Decoration
Steps 14a & b.

13h 14a
Roll a thick layer of dark pink paste using
the rolling pin. With the blade (or a
number cutter if you have one), cut the
desired number.
Step 14c.
Paste on the cake. Be careful as the upper
part of the number should be the same
height as the mouth of the small snail.
Cut the number accordingly.
14b 14c
Steps 14d & e.
Mix very small balls of red and yellow
paste together for a marbled effect.
Step 14f.
Shape into a teardrop, add a very small
string of black paste and glue the flame
on top of the number. Place in a position
to suggest it is being blown.
Step 14g. 14d 14e

Create very tiny raspberries out of balls
of dark pink fondant with nonpareil pink
pearls glued on.
Step 14h.
Glue on the cake in the desired position
with a mini ball tool or a silicone shaper.
Glue the snails and the cake on the

leaves. Ice the cupcakes, put in the
wrappers, place the toppers on top and 14f 14g
enjoy!
14h
For more information about Sébastien

and his work, visit:
www.uncupcakeladdition.fr
www.facebook.com/un.cupcake.l.addition
42 MAGAZINE
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44 MAGAZINE
e w e l l e r y B o x
S we e t J g’s Hors e s Ca ke C r
tutorial
eations -
H e d glin, A ll the Kin
- By A m a n d a
Amanda is a self-taught sugar artist located in Lake Stevens, WA. Her

love of sugar making began when her first daughter had her first
birthday party and she needed to make a cake. She loves to create
fun and whimsical designs that will forever be remembered by the
recipient. Creating unique one of a kind cakes is her passion and
hopefully to one day create free, fun tutorials for beginning cake artists.
Sweet Jewellery Box

Equipment Required
TOP TIP • 6” square cake • Leaf texture mat
To make • Rolling pin • Wilton Flower Impression Set
buttercream super • Candy melts • Paper towel or napkin
smooth, heat up a
scraper in hot water • Gum paste: green, white, yellow, • Small daisy cutter
and use to get the black • Sugar glue
sides completely • Sharp knife • Paintbrush
flawless • Ball tool Difficulty Rating
• Cake board
• Metal cake scraper
• Silicone mats for jewellery/flowers
Cut the cake in half, then into three layers

1a 1b
for the box shape. Crumb coat, then cut a
cake board the same size and add on top.
Steps 1a & b.
To make the box for the drawer, cut three
rectangles of dried gum paste for the
sides and back of the cake. Place on with
sugar glue. Add the top of the structure
to match the other sides. Once a box is
on top, go over the seams with a small
amount of candy melts to add strength
when you open and close the drawer.
Step 2.
Once the candy melts have hardened,
create a thick frosting layer to make it
smooth as if the top was seamless with
the bottom. Add a thin amount to the
top so it doesn’t have too much weight
placed on it. Put in the fridge to chill.
Step 3.
While it is chilling, make the drawer. 2 3
Create three rectangles of gum paste.
Measure so the sides slide in and out
without getting stuck and the bottom fits.
Once hardened, glue with candy melts.
Steps 4a & b.
For the front of the drawers, cut out
three rectangles of gum paste. For the
usable drawer, glue to the structure with
candy melts. For the two used as a façade,
use sugar glue to place onto the front. For 4a 4b
the handles, roll three balls of black paste
and sugar glue onto each rectangle. Once
the drawer has been constructed, make
sure it slides easily. If it doesn’t, shave a
little off each side until it fits. If it does,
decorate the interior of the drawer. I used
sugar jewellery with a Wilton mould.
46 MAGAZINE
Leaves
5 6
Step 5.
Take a pea sized piece of gum paste and
make a cone. Place on the texture mat
with the smallest point at the top and the
middle vein of the mat in the centre. From
bottom to top, flatten into a leaf shape.
Step 6.
Once flattened, place on the napkin to
create realistic movement and curvature
while it dries for 2-3 hours.
7 8
White Flower
Step 7.
Roll out white paste. Cut out the flower
shape using the daisy cutter. With the ball
tool, go over the petals from the centre
to the edges to give a more realistic look.
Step 8.
To create the centre of the flower, take 9 10
yellow gum paste and place in the smaller
flower centre on the mould.
Step 9.
Gently place the centre in the white
flower. If it doesn’t stick on its own, use
sugar glue. Let dry overnight.
Yellow Flower
Step 10. 11 12
Use yellow gum paste to create a flower
with the largest flower on the mould.
Step 11.
Take the ball tool and thin the petals
working from the middle to outer edges
in circular motions to keep them smooth.
Step 12.
Take black gum paste and place in the
medium flower centre on the mould. 13 14
Step 13.
Place the centre on the yellow flower. Use
sugar glue if needed. Let dry overnight.
Step 14.
For creating vines, wrap a strand of green
paste around paintbrushes and let harden.
For more information about

Amanda and her work, visit:
www.facebook.com/
atkhcakecreations
Instagram
@allthekingshorsescakecreations
Karen Davies Sugarcraft Brush Embroidery Mould

This month, we had the chance to carefully released the moulded
try the amazing Brush Embroidery brush embroidery without any
PRODUCT REVIEW
Mould by Karen Davies Sugarcraft! trouble at all! The shape held

and had fantastic detail. We then
repeated this to make more large
flowers, large leaves and double
small leaves, all releasing from the
mould brilliantly. The Karen Davies
Sugarpaste worked very well with
the moulds; the paste holds its
shape nicely, it’s smooth and has a
wonderful marshmallow flavour! Overall, we couldn’t be more
Currently the only brush impressed with the Brush
embroidery mould on the market, We arranged and applied the Embroidery Mould by Karen
this design by Karen Davies allows moulded details on the cake using Davies. It was a joy to work with
you to create stunning styles edible glue in no time at all. and extremely reliable. The
quickly and easily! quality, defined details and sheer
versatility of this mould make
To test this mould, we decided to it a truly amazing product. AND
make a small two tier celebration they’re not only perfect for cakes,
cake. To begin, we covered our 6” you can also create quick and easy
and 4” round cakes in royal blue moulded designs for your cupcakes
sugarpaste and set aside. Next, we and cookies too! Very highly
took out the Brush Embroidery recommended!
Mould, dusted with cornflour and
tapped out the excess. We were
very impressed with the quality of
the mould, it was incredibly strong,
flexible and the details were really There are endless design
well defined! possibilities with this mould, each
element can be arranged with
another, made smaller by filling a
small area of the mould or even cut
in half to create a border. We really
love how straightforward Karen
Davies’ moulds are to help produce
beautiful cakes in just a few speedy
steps!
To finish, we painted the moulded

brush embroidery using an edible
gold paint and that was it! So
Taking small flat portions of the simple, so fast and incredibly
Karen Davies Sugarpaste, we began effective. Just imagine how long it
Find out more:
pressing into the mould making would take to individually pipe and
sure to fill and smooth right into pull royal icing brush embroidery www.karendaviescakes.co.uk
the edges using our fingers. After by hand. This mould can save you a www.facebook.com/
ensuring all areas were filled, we heap of time! karendaviessugarcraft
48 MAGAZINE
Book & Tutorial Reviews
Cool Layer Cakes Structured Cakes Gloriously Gluten Free The Little Book of Cakes &
Ceri Olofson Verusca Walker Frederique Jules Bakes
Apple Press $60 Murdoch Books Katie Fisher
£12.99 Photography by Simone £16.99 Meze Publishing
Gardiner £15
The all you need to know Whether gluten or lactose
guide to creating a range of Learn how to create intolerant or even vegan, The Little Book of Cakes
beautiful layer cakes easily. awesome gravity-defying Gloriously Gluten Free will and Bakes brings together
Cool Layer Cakes shows you cakes with this book. With definitely have a delicious an excellent selection of
how to create 50 fun and easier cakes at the start sweet treat for you! cakes and bakes made by
cool cakes from feel good for beginners to more Indulge in 80 sumptuous independent restaurants,
treats to show-stopping advanced cakes near the recipes to take you from cafes, delis and of course,
designs. Also included end, you could create a breakfast to dessert bakers from across the
is an essentials guide to range of sculpted designs. with recipes that include UK. Their recipes and
creating layer cakes as well There's lots of detail, healthy alternatives to stories showcase the talent
as frosting tips, preparation brilliantly clear images to flour and milk to ensure and passion for all things
and flavour guidelines. follow and useful tips and the highest nutritional indulgent. From kitchen
tricks throughout to help benefits and flavours with novices to baking experts,
you create the best cakes each treat! there’s something in this
you can. book to suit all home bakers.
Found & Followed

There is an abundance of beautiful cakes around the world and we want some inspiration too! We
scoured the web to the find these amazing cake designers that we just had to follow!
LIS FONSECA SUGARCRAFT CAKE MODE

Over at Lis Fonseca Wow! Zareena from Cake
Sugarcraft, there Mode has the most beautiful
are some super cute Instagram feed. These simply
creations! Check out stunning cakes combining
the adorable animal blue, sprinkles and drawings
figurines or people are truly lovely!
toppers on the colourful
cake designs. @cakemode.co
@lisfonescasugar FONDAN ART JKS

Jelena at Fondan Art
JKS has modelled some
eye-catching designs!
From Minnie Mouse, to a
little princess, to a bride
and groom, the detail and
colouring are striking.
@fondan.art.jks
Ask the Expert
Cake Conundrums and Decorating Dilemmas!

soft and pliable goes in the freezer. Cake Bulges
It's an excellent method of keeping Q: Do you have any advice for
decorations at a ‘just made’ texture. preventing cake bulges?
Anything I need to freeze gets put A: Having a sturdy frosting like
on a layer of greaseproof paper in ganache keeps filling where it
a Tupperware or Ziploc bag in the should be, especially with a ganache
freezer. I take it out a little earlier dam for extra security. But it’s not
Lesley Wright than I need to use it, remove from the always the filling that bulges. Quite
Tupperware or bag still on the paper often, I see tiers where cake layers
Lesley Wright, from The Royal and leave to thaw. Condensation does themselves have bulged. Decorators
Bakery, is an award-winning cake form but as long as you leave it alone are encouraged to work with cold or
artist based in the USA. Here she and don’t touch it, the moisture will even frozen cakes and it’s something
answers questions on clean lines, evaporate and it will soon be ready I personally advise against. Cold cake
modelling and more. to use. How long it takes depends on shrinks in size but as you spend time
how big the piece is, how humid your adding filling, damming and frosting,
Clean Lines
climate is, etc. I take everything out it comes back to room temperature
Q: How do you get such clean lines?
of the freezer as soon as I am ready and starts to expand. Not only can
A: The simple answer to clean lines
to start decorating that tier and any this cause ridges in buttercream or
is ganache. I’ve been using it since I
decor that needs to firm up and dry ganache, it can actually cause cracks
very first started making cakes eight
out gets left at room temperature. in frosting and blowouts in fondant!
years ago. I didn’t have to transition
I like to fill a room temperature cake
from buttercream to ganache so had
Modelling Figurines with room temperature buttercream,
lots of practice! I used to use the
Q: What tips do you have for getting wrap the whole tier with clingfilm
upside down method to get the sharp
proportions right when modelling and pop in the fridge before I apply
edges I needed for clean lines but
figurines? ganache, for about 10 minutes. This
have since switched to the ProFroster
A: When working with figurines, firms up buttercream enough to make
which I love. Using good quality
I always have to have a template. It applying ganache a little easier but
fondant goes a long way as well, as it
saves so much time! I usually draw doesn’t chill the cake enough that it
will sharpen perfectly, sweat much
the actual tier size on a piece of paper shrinks. For cakes with a buttercream
less in heat and humidity and handle
then do a rough sketch of the figure finish, I still use just a little ganache.
nicely when left to firm. The number I need to model so it’s in proportion I pipe a ganache dam, fill as normal
one rule is to give myself time. I to the cake. Then I find a photo of and use the thinnest possible layer of
always make my decor in advance the figure or character online and white chocolate ganache as a crumb
so it has time to firm up a little so enlarge or reduce it to the size of my coat. I apply when it’s quite runny
everything keeps its shape and clean sketch and print. Every part of the and scrape most of it back off. I try to
lines are achieved. figure gets compared to the template work with cake and filling as it will be
to make sure I’m on the right track. It served, at room temperature.
Making Decorations makes such a difference! It also really
Q: Do you recommend making helps in placing facial features in the
decorations in advance? right place. It’s so easy to mess up a
A: Yes, I absolutely make character by placing her eyes too high
decorations in advance. I usually or too close together. Sometimes it
make all the decor for the weeks’ helps to actually draw lines on a face For more information, visit:
cakes on Monday and Tuesday and dissecting into halves and quarters so www.royalbakeryusa.com
how I store it depends on how it will you can see the actual proportions of www.facebook.com/theroyalbakery
be used. Anything that needs to stay the face. Instagram @royalbakeryusa
50 MAGAZINE
COLLABORATION
Sweet Impressions
We spoke to Isabel from Tartas way from Spain, was a completely way. When she opened the box, the
Imposibles about the beautiful realistic moment in time of him flying mother was lying sideways inside… not
Sweet Impressions collaboration! his kite. Along with Ludmilla Gruslak’s upright like she was supposed to be.
magnificent paintings as our backdrop, Her face was sweaty and her makeup
Tell us about your collaboration she also contributed an amazing ‘selfie looked like she had been out raving
Sweet Impressions is a collaborative station’ that was a beautiful floating the night before with big panda eyes.
showpiece that viewers can immerse frame designed and decorated with But that was the least of Corinna’s
themselves into. People were able to wafer paper flowers. It was a huge worries. The hands both broke and
wander over the bridge and through hit. A stunning piece in itself that no her shoulders and hair were damaged
the grassy garden to see all the pieces one could pass the opportunity to get beyond repair. She was ready to throw
contributed by over 60 international their photo taken in. A floral one we in the towel but that’s when someone
artists, as far away as Chile and absolutely loved was created by Camila in the crowd said, ‘No. We can fix her’.
Costa Rica. The project was hosted Paz Garcia Elizalde. She created an And the collaboration showed its true
by Corinna Maguire (Lovin’ from the antique cracked pot containing trailing colours. Everyone offered to help
Oven, Ireland), Isabel Tamargo (Tartas blue flowers. The piece was amazing repair the piece. While Corinna dealt
Imposibles, Spain), Val Seitz (Vananas but the fact it travelled with her all the with giving her a makeover, Esmeralda
Bakery, Germany) and Sophia Fox way from Chile was even more so! Trigo hosted a team that didn’t waste
(Sophia Fox Cake Art Studio, Portugal) a minute in making her skirt with
but it wouldn’t have come together Can you choose one piece in the gelatine wafer paper, Camila Paz Garcia
without the support of our artists who collaboration and talk to us about Elizalde got a team together to work on
contributed pieces and helped build the techniques used to make it? making a shawl to cover her shoulders,
and bring it all together. From the very We had many favourite pieces but let's Paul Redmond took on shaping her
concept of this project, we wanted to mention Nathasja Flapper’s hungry dog legs out of foam, Tanya Ross and
use this opportunity to raise money begging for scraps at the dessert table. Elisabete Caseiro started working on a
for a charity. Mike Iffert, host of the Between the shading, texture of his fur hat to hide her hair and everyone else
Cake & Bake Show, recommended and detail in his face and tongue, he within the vicinity was there to lend
we give our donations to the Essener was incredibly realistic. Even though a hand too. We had to be out of there
Elterninitiative – a group that helps sick the pieces were being auctioned off, at 8pm and we moved the woman
children stay with their families while Nathasja was crossing her fingers into place without a spare minute! An
still being treated for their medical she would be able to bring him home international collaborative effort in all
conditions. We couldn’t think of a more with her again. But not forgetting how its meaning – even Google Translate
deserving charity to help. We hoped to realistic and beautiful all those flowers made many appearances. Really it was
raise a good amount of money for them were. They filled the spaces perfectly! a group that cared so much that they
but we had no idea we would raise a came together to make it all happen.
total of €7217.15! There were so many How did you decide on this group of
happy tears when we had the final people? If you were to do it again, what would
amount counted! A very beautiful and Between the four of us, we came up you do differently?
emotional moment that just makes all with a list of artists that would be able We wouldn’t try to get as many large
the work worthwhile. to bring their pieces to the show, artists pieces from foreign artists. It all worked
we thought deserve more exposure out in the end but shipping large pieces
What inspired you to do this theme? and artists that wanted to participate, is a no-go for us now. We’ll keep things
At the Cake Masters Awards in 2018, couldn’t come but were willing to suffer a little smaller. Maybe a flea circus next
we started to discuss doing something the stress of posting their pieces to us. time? (just kidding)
exciting for the 2019 Cake & Bake These chosen artists brought other
Show in Essen, Germany. We wanted a amazing artists to help and so we came If you were to do another
theme that would tie in all our styles of to the final number of 60. collaboration, how should others get
work… both modelling and flowers. An involved?
impressionist style picnic in a garden Did anything go wrong during the We’re always looking to feature new
seemed like the perfect combination. process? up and coming talented artists that
And Sweet Impressions was born! Just like with any project this size, might be attending the show. There
there’s bound to be some bumps in will always be a limit to the number
Tell us about a few of the pieces that the road. With Corinna’s piece, the of people we can take but anyone
have been made picnicking mother didn’t arrive so interested can definitely send us an
There are so many incredible pieces well. Shipping such a huge piece was email to sweetimpressions2019@
in our display that it’s hard to pick always going to be dangerous but she gmail.com with some examples of their
out just a few. Esmeralda Trigo’s little thought she had secured her into place work. That is if we do another one next
boy, who survived the journey all the well enough. Alas, it didn’t happen that year… cough cough...
52 MAGAZINE
Sugar Flower Studio
54 MAGAZINE
To find out more, visit:

www.facebook.com/Sweet-Impressions-2038463692873489/
Buttercream Beauty tutorial

By Monica Cavallaro, Moreish Cakes
Photography by Sam Ferlauto Photography
Monica, from Moreish Cakes in Australia,
works in various mediums; one of her
favourites is buttercream and for the
past year, the palette knife. It all started
with basic paletting on the side of cakes
and with the inspiration of wonderful
homeware artists from Russia, like most
cakers, she saw something and thought,
‘that would look amazing on a cake’.
Months of trial and error commenced
until she was finally satisfied enough
to share the technique. The beauty of
this technique is that it is a transferable
skill and you can achieve the look in all
forms of buttercream from shortening to
American right through the deliciously
soft Italian and Swiss meringue! Monica
has done it all so far and had a ball. She is
currently teaching the technique around
Australia and shortly internationally in
fun packed classes. For this tutorial, she
is using Over the Top buttercream – the
colours are great and the consistency
is just right for beginners, plus it’s shelf
stable. The key is the consistency and the
technique. As for the look itself, it works
Equipment Required Difficulty Rating
well for a vintage feel right through to • Size 3 palette knife
modern in moody black buttercream and • Size 1 palette knife
textured finishes.
• An acrylic board
• Fine soft paintbrushes
• Various colours
Step 1.
1 2
Start by mixing colours, lighter to begin
with as you can add additional colour
later with petal dusts or airbrushing.
Use a number 3 palette knife for the
rose and number 1 for the filler flowers.
Start working buttercream on a hard, flat
surface (acrylic or Perspex ganaching lids
are perfect for this).
Step 2.
Build a small mound of buttercream and
work in under a knife to form a petal.
3a 3b
How thick you create the petal will
depend on the angle of the palette knife.
The thinner the petal, the better it looks
but it will be less stable and less likely to
give you height on the flower.
Steps 3a & b.
Next position the flowers. Lay three large
petals in an arc on the cake as shown.
56 MAGAZINE
Steps 4a & b.
4a 4b
Build up the middle of the flower creating
a bud shape for the centre and wrap the
extra petals around for a more natural
look.
Step 5.
5
Once the bud is in place with a few petals
around it, fill in the rest by layering petals
around the flower. Fan out in a circular
motion until you have the look you want.
Step 6.
Ensure you turn the cake around often to 6 7
view the flower from different angles, this
helps you see where gaps are to create
petals to fill them.
Step 7.
Finish with 2-3 large forward peeling
petals for the blooming rose look.
Steps 8a & b. 8a 8b
Once the main rose is complete, create
another bud, encase in green and place
on the side of the large rose. This starts to
fill the space and create that English rose
garden look.
Steps 9a & b. 9a 9b
Next create the leaves with both palette
knives. Scatter around the bud and at the
base of the rose.
10a
Steps 10a & b.
Add a few leaves on the base of the cake.
Step 11.
For the filler flowers, swap to a lighter
colour like white, pale yellow or cream.
Make five petals per flower using the
smaller palette knife for smaller flowers.
Make a curl on one side of the petal so
when you place the petals down, you 10b 11
almost create a frangipani look.
Step 12.
It is important to have the leaves down
before placing filler flowers on the cake
as it’s more difficult to lift petals to place
leaves underneath later and the leaves
help give lift and volume to smaller filler
flowers.
Step 13. 12 13
Finish with a little yellow buttercream in a
piping bag with a grass tip for the centre
of the filler flowers to create stamens.
Step 14.
If you feel the roses need additional
dimension and depth to the colour, with
a soft brush, brush petal dusts deep
between the petals and on the tips of the
leaves and petals. Less is more so start
with similar colours to see how they look. 14
You can always add more but you can’t
take away over dusting! A lesson I learnt
early on!
For more information about Monica

www.moreishcakes.com.au
www.facebook.com/
MoreishCakesAustralia
Instagram @moreish72
58 MAGAZINE
5% OFF
Use code CMAUG
Valid until 31/08/19
Everything for the cake decorator
• Competitive prices on our vast range of

products from major suppliers.
• Hire of tins and cake stands personal

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• We also offer edible printing onto icing.

• Free and helpful advice for all our customers.
Take a look at our online Catalogue (guide only)
at www.diy-icing.co.uk
8A Edwards Road, Erdington, Birmingham, B24 9EP TEL: 0121 384 8236
Social
Keeping it Real with
Snippets
Your amazing cakes, spotted online!
Ruth Rickey
Ruth is an ICES Certified Master Sugar Artist who
has appeared on Wedding Cake Wars, TLC’s How amazing is this
Ultimate Cake Off as well as three specials on Food transition from 2D to 3D?
Network. We are so in love with this
Is there someone that inspires you? Do you have cake from the detail on
a mentor or friend who always seems to know the face to the seamless
just what to say and when to reach out to you? dolphin tail. Check it out
My life is full of these kinds of people. I am often over at Cake Buro!
completely blown away by the kindness of people
in my life. Since I receive such love from others,
I try to make sure I am returning it. For instance,
on my birthday, the amazing Sachiko Windbiel
hand modelled me in my bike helmet. Even better,
she mailed this darling figure to me! After a
disappointing time at a race, I came home to the
sweetest encouraging card from Jean Schapowal.
One of my favourite things to do is to message

someone when they cross my mind. It can be a
simple ‘you are on my mind and in my heart’ kind
of message, or a detailed note about how they
have influenced or inspired me. It may only take a
few minutes of my time, but it can make a HUGE
difference to the recipient. Kylie Holt from Cakely
created this cute
These summer months get hard for folks. It’s hot. unicorn ballerina
Children are cranky and you’re ready for them to go cake, inspired by
back to school. Customers become irritable. This is Ulika Smirnova’s cake
the perfect time to turn the focus from you and to tutorial from our
start thinking about changing someone else’s day. February 2019 edition!
Practise a random act of kindness. Post a sweet or We think Kylie has
funny meme on a friend’s page. Send a quick note done a fantastic job
to someone you went to a class with and tell them with gorgeous pastel
how much you enjoyed it. Write to a business and colours and brilliant
tell them you appreciate their products or services. details.
We always share the bad stuff… isn’t it time to
share the good?
Here’s the best part of doing things like this: YOU

start to feel happier and better too! When you
see that your efforts touch someone, your day
is instantly improved. Let’s spread a little joy this
month and see if it doesn’t make it easier to get
through the dog days of summer! And because
I haven’t told you lately, thanks for reading my
little snippets and thank you for supporting Cake
Masters Magazine! Look at what the Gravesend
British Sugarcraft Guild
For more information, visit: made for the Sugarcraft
Cake tools and sweets: Guild Region 8 Exhibition
www.sugargypsy.com competition in Brighton
Cake blog: back in May! We love the
www.sugarzen.wordpress.com detailed elephant and
Athlete blog: the overall design of this
www.relentlessruth.com collaborative piece is lovely.
We're a social bunch!
976k+ 90k+ 8k+ 140k+

followers followers followers monthly visitors
Whether it’s on Facebook, Twitter or Instagram, we see

some amazing stuff online. Here’s this month’s round up…
When you need

Joan Mearns
a stepladder to
created this
reach the top
cake using
of your cake,
the gorgeous
you know it's
tutorial by
pretty tall! This
Karen Davies
gorgeous tiered
Sugarcraft from
design by Bastien
our February
Blanc-Tailleur
issue! We think
was 3m high, with
it's so good,
more than 1,600
we just had to
different flowers
share it with
to decorate! What
you.
a truly stunning
design.
We're in love with this cake How beautiful is this? Mariya's

by Butter Sugar Flour - the Cakes & Art designed and
stacked design, the leaning created this cake, and we adore
dice on top and the detailed the bright blue hair, the fish
playing cards are all brilliant! leaping out the top and the coral
to finish!
The fault line cake

trend is still going
strong, but we
love this breath-
taking version by
Susie Makes Cakes!
The tiger is made
entirely of sprinkles
and we love the Yes, we are STILL about that Game of
concept, colours Thrones life! Check out this awesome
and complementary design by Livvy's Twist Cake Company,
flowers on top. complete with the Stark crest and the
throne itself.
62 MAGAZINE
e d Lo v e C a ke
Q u i l l Magrat -
tutorial
- By Maria
Maria Magrat is a cake artist from Russia magazines about cake art, is a highly
specialising in 3D and unusual cakes. She respected participant at many Russian
has been making cakes for four years and cake events as a speaker and is a juror in
is totally convinced that cakes are more cake competitions. Also, Maria is a creator
than just sweet desserts, they’re art! of exclusive edible flower sprinkle mixes!
Maria has regular publications in Russian
Quilled Love Cake

• 16cm round 8cm high cake
• Cake board TOP TIP
• Hot pink ribbon Do not forget
• Fondant: black, white to squeeze the
• Food gel colours: yellow, green, pink middle of every
• Water
strip to make a
• Silicone mat
• Stainless steel metal ruler leaf shape
• Sharp scalpel
• Rolling pin
• Gloves
Step 1.
1 2
Cover the cake and cake board with black
fondant. Decorate the cake board using
the ribbon.
Step 2.
Using food colours, colour white fondant
in peach, light yellow, soft pink, hot pink,
lime green and apple green. For peach,
mix soft yellow and a bit of pink. For lime
green, mix green and yellow. For apple
green, mix green and lime green.
3a 3b
Steps 3a & b.
Roll out big layers of soft pink and hot
pink fondant. Add a few drops of water
to the hot pink and lay the soft pink on
top. Roll with the rolling pin to around
1.5mm thick.
Step 4. 4 5a
Using the scalpel, carefully cut the layer
into strips 4-5mm wide.
Steps 5a-c.
Cut the strips into different lengths and
place as shown. Neatly connect the ends
to make it look like a petal. Cut the excess
with the scalpel. Repeat to get five petals.
5b 5c
64 MAGAZINE
Steps 6a-d. 6a 6b
Use the remaining pink strips to make 14
cute quilling swirls.
Cut each strip to 7cm, start to roll from

one side then turn over and roll from the
other.
Use a bit of water and place 12 swirls on

the cake in the shape of a half heart and 6c 6d
pink petals as a flower.
Steps 7a-d. 7a 7b
Roll out layers of soft pink and peach
fondant. Add a few drops of water to the
soft pink and lay the peach on top. Roll
with the rolling pin to 1.5mm thick.
Using the scalpel, carefully cut the layer

into strips 4-5mm wide.
Make small flower petals and place on

the cake. 7c 7d
Steps 8a & b.
Roll out a layer of yellow fondant and cut
into strips 2-3mm wide. Roll two strips
into a round flower core and place on the
flowers using a bit of water.
Step 9.
Roll out layers of lime green and apple
green fondant. Add a few drops of water 8a 8b
to the apple green and lay the lime green
on top. Roll with the rolling pin to 1.5mm
thick. Using the scalpel, carefully cut the
layer into strips 4-5mm wide. Make two
leaves as you did with the flower petals.
Step 10.
Place all remaining decorations (green
swirls and the remaining pink swirls) on
the top of the cake. 9 10
For more information about Maria and

her work, visit:
Instagram @mrs.magrat
www.youtube.com/c/MAGRATART
Cake Rooms
SPECIAL FEATURE
Check out these awesome 'cake rooms'! We love seeing room inspo and so we wanted
to share some of our favourites. Take a look below!
I have been
baking for quite
a few years now
and only just
really started to
push my little
business further.
Of course, this meant I had to have
a professional space; away from the
daily routine at home and a place
where I can be creative. It also had
to be ultra-girly just like my brand!
I fell in love with the wallpaper
and then the rest all just slotted
in! I wanted a workspace where
all the magic happens but also an
office space where I can sort all my
admin – this room has all of that
and more all in one! I also have such
magnificent views and the light
that comes through my windows is
fabulous for all those finer details
when I am caking! This room is
my total escapism and every time
I open the door, I smile the biggest
of smiles and feel proud of what I
have achieved. I also have photos of
my family and friends in my room
including my beautiful mum and
dad who sadly passed away quite
recently. I feel that they are with
me on my caking journey. I am so
looking forward to what my future
brings.
FiFi’s Cakes and Bakes

www.fifiscakesandbakes.com
www.facebook.com/
fifiscakesandbakes
Instagram @fifiscakesandbakes
66 MAGAZINE
I love my cake husbands! I’m lucky to have lots of of sections in the drawer for those
kitchen! Four storage in my room and I particularly smaller bits that get lost easily. I will
years ago, my love my rainbow drawers and the be getting an oven for my cake kitchen
husband and his ribbon storage – a curtain rods with in the next few weeks and then it will
dad finished our small hooks in either end attached be complete. It’s my happy space, my
loft conversion and to hooks that are screwed into the little piece of heaven.”
changed one of the cupboards. My two KitchenAid mixers
old bedrooms into my own special are my pride and joys and the hand The Chain Lane Cake Co
cake room. It’s amazing to have all mixer was an amazing Christmas www.thechainlanecakeco.co.uk
my equipment in one place and to be present. My table is very special as my www.facebook.com/
able to shut the door on projects I’m father in law who died two years ago TheChainLaneCakeCo
working on knowing they are going made it. It’s on wheels so I can move Instagram @chain_lane_cake_co
to be safe from cats, dog, kids and it around as necessary and has lots Twitter @ChainLaneCakeCo
I started making soon I found a larger space close to special rack between two cupboards
cakes about 11 my house. Originally it was an office to place my baking trays. I can put
years ago. I made space but now it is my pink cake and them there straight from the oven to
them for friends sweets dream. I have all my equipment cool down. I can teach groups of up to
and family for a there including two ovens and three 25 people at the same time. I hope you
few years until a 3D printers. There is a small shop as enjoy a look at my space...
friend asked me to well. I like having things organised
teach her. So I did that and I loved it. and it works really well to have my Cindy Dorssers
For the last eight years, I have given food colours on the wall and sprinkles www.vancindy.nl
all kinds of classes in my cake room/ in little jars. It looks so pretty and it www.facebook.com/VanCindyWork-
workshop space. It started small but is very handy. My husband made a shopskinderfeestjesEnTaart
Tropical Summer Cupcakes

tutorial
By Milka von Essen-Vilovski, Cake Pirate
Milka is 37 years old, married and

based in Munich, Germany. By
day, she works as a marketing and
campaign manager for the biggest car
association in Europe; by night, her
heart beats for sugar art. When she
fell in love with sugar art in 2014, she
also found her perfect canvas! In 2016,
she entered her first competition
and won bronze. Invitations for
collaborations followed and in 2018,
she hosted Americake Horror Story,
her first own collaboration, which
was nominated for a Cake Masters
Magazine Award and among global
sugar artists' favourite collaborations. Equipment Required
In the meantime, hopping mad cake
• 250g white fondant • Round cutters Magic, Neon Green
creations became Milka’s signature:
• 4 muffins • Star cutter • Magic Colours Petal
cake, paintings and figures telling
• Rolling pin • Brushes Dust: Baby Pink,
infectious loud stories! Since 2018, she
• PME Small Diamond • Edible glue Pumpkin, Petal Rouge,
has her own studio in Munich teaching
Design Impression Mat • Buttercream Fuchsia, Summer
cake and cupcake classes.
• Dresden tools • Magic Colours Pro Gels: Yellow, Lemon Yellow,
• Ball tool Egg Yellow, Orangino, Coal Black
Difficulty Rating • Shell tool Fuchsia, Turquoise, • Palette
• Scalpel Chocolate Extra, Black • Scraper
Steps 1a & b.
1a 1b
Before you can decorate the cupcakes,
apply buttercream and smooth with the
scraper. Do all four cupcakes and put
three in the fridge.
Mister Pineapple
Step 2.
Colour approximately 30g of white
fondant with a drop of yellow and a small
drop of orange. Roll out using the rolling
pin and put the impression mat on the
2 3a
fondant. Roll over with the rolling pin and
gently take it away.
Steps 3a & b.
Using a round cutter, cut out the cupcake
hat. Put gently on the cupcake and make
sure you do not destroy the impression
made before.
68 MAGAZINE
Steps 4a & b.
3b 4a
To make the hair, colour 10g of fondant
with a small drop of green and roll out to
a small strand. Cut into five small pieces.
Roll out the tips with your fingers, add
structure with the pointed side of the
dresden tool and attach with edible glue
onto the cupcake.
Step 5.
For the eyes, press the ball tool slightly
into the cupcake. Colour a small amount
of fondant black and make two small
4b 5
balls. Place into the holes, adjust with the
ball tool and make small black eyebrows
using the same technique as the hair.
Step 6.
To make the mouth, use the pointed side
of the dresden tool, press lightly in and
shape a mouth line. Mix black powder
with a little water or alcohol and paint the
lashes and mouth using a small brush.
6 7a
Fallen Ice Cream
Steps 7a & b.
Colour 30g of fondant with a drop of
turquoise, and 20g of white fondant with
yellow, a drop of orange and brown. Roll
out the fondant and repeat with the
impression mat. Cut a line in the middle
and roll into cones. Let dry.
Steps 8a-c. 7b 8a
Roll out the turquoise fondant, cut out a
circle with a round cutter and cover the
cupcake. Take 30g of white fondant and
colour with pink until you reach a tone
you like. Shape into a ball and ensure
there are no wrinkles. Put the cone on
the ice cream ball and roll out a little pink
fondant. Place under the ice cream ball
and using the shell tool, cut out a pattern
that looks like splashed ice cream. Stick
the fallen ice cream cone parts together 8b 8c
with edible glue and then on the cupcake.
Step 9.
Use leftover fondant to make sprinkles.
Roll into thin strands and cut sprinkles
with the scalpel. Stick on with edible glue.
As with the pineapple, make eyes with
the ball tool, fill with black fondant and
paint the mouth with black powder mixed
with a little water or alcohol.
9 10a
Little Miss Watermelon
Steps 10a & b.

Colour 30g of white fondant with green,
20g with pink and some with small
amounts of black. Be careful with the
colour, add smaller amounts as it is better
than using too much colour. As before,
cut out the base in green and cover the
cupcake. With one or two sizes smaller,

10b 11
cut out the pink fondant and stick on the
green with edible glue.
Step 11.
As with the pineapple, use the ball tool
to make the eyes. Add black fondant to
make the eyeballs and eyebrows.
Steps 12a & b.

For the watermelon seeds, roll out a thin
strand of black fondant and cut into small
balls with the scalpel. Roll between your
12a 12b
thumb and forefinger until you get small
drops. Attach around the pink corner
of the melon cupcake with edible glue,
adjusting with the ball tool. Paint the
lashes and mouth line with the black
powder mixed with water or alcohol.
Sun Shining Star
Steps 13a-c.
Cover the cupcake with 30g of turquoise 13a 13b
fondant. Colour 35g of fondant yellow
and 25g orange. Roll out thin and cut out
a star. Take a smaller round cutter and
cut out a hole. Repeat with the orange
fondant.
Steps 14a-c.
Stick the stars on the cupcake so the
tips look like sunbeams. Roll out yellow
fondant but not too thin. Use the same
round cutter as before to make a hole 13c 14a
in the stars and cut out a circle. Smooth
the edges with your fingers. Stick on the
cupcake and make the eyes and mouth
as before.
Finishing Touches
Step 15.
To finish the cupcakes, add small amounts
of powder colour onto kitchen paper and
use two clean brushes. Mix the three 14b 14c
pinks to get a lovely colour for the cheeks.
Apply on all cheeks of the cupcakes.
Step 16.
Use yellow and orange powder to add
more colour on the pineapple and
ice cream cone as well as the yellow
sunbeams.
15 16
For more information about Milka

www.cake-pirate.de
www.facebook.com/pinguthecakepirate
Instagram @cakepirate_by_milka
70 MAGAZINE
SPONSOR
SPOTLIGHT
Life without colour would be a pretty Rainbow Dust are passionate about They have great ambition and as such,
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Pablo Picasso said, “Every child is an artist. The problem is how to
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We are proud to sponsor the new Painted Cake category, a

celebration of incredible artistry in the Sugarcraft industry. Seeing
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72 MAGAZINE
Signature Rich Chocolate Cake

Makes 3 x 18cm (7”) round layers hand but really, the stand mixer is the 30-40 mins until a skewer or knitting
way to go. needle poked into the cakes comes
365g (12¾oz) plain flour out clean. Allow to cool in the tins for
600g (1lb 5oz) brown sugar In a separate bowl, dissolve the 5-10 mins, then turn out onto cooling
120g (4½oz) Dutch cocoa instant coffee in the warm water racks.
15g (½oz) baking soda (or just use the shot of espresso),
250g (9oz) butter, at room add the eggs, oil and vanilla and When the cakes are cool, wrap in
temperature mix together. Add two thirds of the plastic wrap and chill for 2 hours or
1 tsp instant coffee, or 30g (1oz) wet mixture to the dry ingredients overnight – this will make them easier
shot of espresso and mix on medium-high until to trim and ice.
370g (12½oz) warm water thick and fluffy. Add the remaining
4 whole eggs wet ingredients and mix well until This cake goes perfectly with
120g (4¼oz) canola oil combined and the batter is smooth. EVERY type of icing. If you are
2 tsp vanilla extract Make sure you scrape down the bowl after something classic, go for dark
260g (9¼oz) buttermilk and then continue mixing as the dry chocolate ganache. If you want to
mixture can get stuck at the bottom balance the rich chocolate cake with
Preheat your oven to 170°C (325°F). and you really want a nice, smooth something lighter, use vanilla bean
consistency. swiss meringue buttercream.
Prepare the cake tins with cooking You can also add coconut or frozen
spray or butter and line with baking Add the buttermilk and mix slowly to fruit to this cake to change up the
paper. combine. There may be small chunks chocolatey flavour profile. See our
of buttermilk but don’t fret, this is flavour inspos below for… well, inspo
Place the flour, sugar, cocoa and normal. This batter is also wetter of course.
baking soda in the bowl of a stand than the basic vanilla recipe so don’t
mixer fitted with the paddle panic if it’s not thick. ORANGE CHOCOLATE CAKE
attachment and mix on low to Replace vanilla extract in the wet
combine. Add the butter and mix Pour the mixture evenly into the ingredients with a teaspoon of orange
on low until the mixture resembles prepared tins (use your scales to oil.
breadcrumbs. You could do this by get them all the same) and bake for
BERRY CHOCOLATE CAKE
Make the cake as per the recipe,
then distribute 180g (6oz) of frozen
berries evenly over the batter and
bake as normal. If using larger
berries such as strawberries or
boysenberries, chop up before adding
to the batter.
COCONUT CHOCOLATE CAKE

Add 150g (5½oz) of desiccated
coconut to the dry ingredients at the
start.
Recipe from Magnolia Kitchen
Bernadette Gee
Murdoch Books
Photography by Lottie Hedley
74 MAGAZINE
Orange Yoghurt Cake

FOR THE ORANGE YOGHURT CAKE: FOR THE DECORATION: To assemble, place one of the cakes on a
450g (1lb) plain (all-purpose) flour or Edible organic peach roses stand or serving plate and spread with a
gluten-free plain flour Succulent leaves, such as jade quarter of the buttercream. Repeat with
1 tbsp bicarbonate of soda 30cm (12”) jasmine vine the remaining cakes and buttercream,
Pinch of fine salt finishing with a layer of buttercream.
260g (9¼oz/1 cup) plain Greek-style Preheat the oven to 180°C (350°F). Use some of the buttercream oozing out
yoghurt Lightly grease a 22cm (8.5”) round tin. of the layers to lightly ‘whitewash’ the
Zest and juice of 1 orange sides.
1 tsp vanilla bean paste or natural Sift the flour, bicarbonate of soda and
vanilla extract salt into a bowl and use a hand-held Transfer the cake to a pedestal or cake
300g (10½oz) unsalted butter, whisk to combine well. plate. Crown with roses – here I chose
softened, plus extra for greasing a large bloom and a few small delicate
300g (10½oz/1⅓ cups) caster sugar Place the yoghurt, orange zest and juice buds. I placed the large bloom on top
3 eggs, lightly beaten and vanilla in another bowl and whisk of the cake on its side, and the smaller
to combine well. blooms alongside it. A few strategically
FOR THE MASCARPONE placed pieces of jade add some green
BUTTERCREAM: Using an electric mixer, beat the and texture and a feeling of the exotic.
Another fabulous buttercream to butter and sugar until light and fluffy. Trail your jasmine vine at the base of
experiment with – it’s a real standout Gradually add the yoghurt mixture, the cake. A few dropped rose petals
and goes with virtually any cake. It’s alternating with the flour mixture and look lovely too.
simple, but a little more decadent than the beaten egg, and beat until well
a plain vanilla buttercream. You will be combined. Note: Succulents, with their hardy flesh
tempted to eat this from the spoon, so and woody stems, are decorative, but
beware! It goes beautifully with orange Pour the batter into the prepared tin, be careful not to place the cut stems on
yoghurt cake or lychee cake. smooth the top and bake for 45-50 your cake where the sap can drip into
minutes or until a skewer inserted into the creams – it will not taste good! They
175g (6oz) unsalted butter, softened the centre of the cake comes out clean. should be cleaned and dried before use.
270g (9½oz/2¼ cups) icing Let the cake stand in the tin for 10 Rinse in water and pat dry with a tea
(confectioners’) sugar, sifted minutes, then turn out and transfer to a (dish) towel. Wrap the woody stems in
120g (4¼oz/½ cup) cream cheese, wire rack to cool completely. foil or floristry tape.
softened
120g (4oz/½ cup) mascarpone Using an electric mixer, beat all the
1 tbsp milk mascarpone buttercream ingredients Recipe from Naked Cakes
1 tsp vanilla bean paste or natural together for 3-5 minutes or until light Lyndel Miller
vanilla extract and fluffy. Murdoch Books
Photography by Mindi Cooke
FOR THE ORANGE SYRUP: Place all the ingredients in a small
Featuring the intense flavour of juicy saucepan and stir over low heat until
oranges, this syrup will fill the house the sugar has dissolved. Simmer for 4
with its sweet and pleasing aroma. minutes or until a light syrup forms.
You’ll find this recipe incredibly Remove from the heat and cool or serve
versatile. It’s also delicious poured over warm. Store the syrup in an airtight
pancakes or French toast. container in the refrigerator for up to 2
months.
250ml (9fl oz/1 cup) freshly squeezed
and strained orange juice When the cakes have cooled slightly,
40ml (1¼fl oz) freshly squeezed and prick holes all over them with a
strained lemon juice skewer, then pour a quarter of the hot
75g (2½oz/⅓ cup) caster sugar syrup over each cake and leave to cool
80ml (2½fl oz/⅓ cup) orange liqueur, completely.
such as Cointreau or Triple Sec
Cakes for All Occasions

READER'S CAKES
We asked our readers to send in their favourite cakes, made for any
occasion. Check out some of the gorgeous cakes we received.
Cake Creations by ME Cake Creations by ME
BakedwithlurrrvebyAfsana
Gorgeous Designs
Check out these beautiful and stylish
designs for any occasion.
Bake it Pretty
BakedwithlurrrvebyAfsana
Celestial Cakery
Cakes by Carina
Tiny Sarah's Cakes
Celestial Cakery
76 MAGAZINE
Cakes by Carina Cakes by Carina SD Cakes
Box Hill Bespoke Cakes Kalina Cakes
Colourful Fun
These fun cakes all use a variety of techniques
to create colourful, modelled designs.
Animal Party KM Bakes Corins Cakes

We love these realistic and super cute
animal themed designs!
Creative Cake Toute Sweet Cookies

Always Save Room for Cake
Pure Elegance
Delice Varna
These cakes are some of the most
elegant, with dark colours or a range of
beaded decorations to finish them off.
Celestial Cakery Cake Creations by ME
Sculpted People Kaykes NG Sugar Art

These amazingly lifelike sculpted cakes
depict people. With all the essential
details included, these cakes take our
breath away.
Art Cakes
Delicious Designs Madame Dibou les gâteaux

Check out these mouth-watering
designs that look exactly like food!
Green Jeans Cakes Shop
Madame Dibou les gâteaux
78 MAGAZINE
Design Inspo!
If you need inspiration for a cake for
any occasion, check out this range of
stunning designs! From cookies to
colourful modelling or a simple floral
cake, there's something for everyone.
LadeCakes Bakery
The BEKery Custom Cakes

Toute Sweet Cookies
Augustus Gloop Cakes

Sweetly Baked
Cake Creations by ME
Cake Creations by ME
My Sugar Fairy Cakes
The Cake Mom & Co.
Thirty One Cakes
BUSINESS BITES
Welcome to Business Bites, our new monthly feature where we give you all the best
tips and tricks for your business. From using Instagram effectively, designing a logo,
to the essential T&Cs you need for a business!
Last month, we shared some with the same location tag. You can only EMOJI SLIDER STICKERS - ask
top tips and essential tricks add one per Story so choose the most users a question they can answer with
relevant. a slider (i.e. on a scale of 1-10) such as
for Instagram. This month, we ‘how much do you love our new line
continue with some more about QUESTION STICKERS - crowdsource compared to last year?’ You can choose
stickers and effects to really ideas, feedback and responses from your an emoji to represent their response
bring your Stories to life! audience with an open-ended question. and users will be able to see the
Answers can then be shared directly to average after they give you their vote.
HASHTAG STICKERS - add a your Stories as a follow up post.
clickable hashtag to help you reach GIF STICKERS - looping graphics
more users or promote your own from GIPHY.
branded hashtags. When users click They’re not just
on it, they’ll be taken to the hashtag’s fun and dynamic
feed, just like if they’d searched for it but can be used
manually. You can also add clickable to add animated
hashtags using the text box tool but it calls to action, e.g.
won't be as noticeable. If you’re a cake Follow us, Swipe
maker in Nottingham, you could use up, etc.
#NOTTINGHAM and pictures of your
cakes will appear in the Nottingham
Story feed, meaning people outside DATE STICKERS
your own audience will see them. It’s - show the date
a good idea to investigate hashtags the photo, video or
relevant to your business. Story was created.
They can be used
POLL to post throwback content to reminisce
STICKERS - ask or build hype for an event by displaying
users a question today’s date.
and give them two
answers to choose
from. By default, YOU'RE READY
you can ask a ‘yes TO POST YOUR
or no’ question or STORY!
you can change the See past Stories in
responses to create your archive (top
your own either/ right). Instagram
or styled inquiry has a memories
that lets users function on what
choose between you shared on this
MENTION two answers. Users date a year ago.
STICKERS - tag click on the sticker to answer and the
another user, results are calculated in real time.
notifying them You can see who voted and what they
you’ve done so. voted for, giving you the opportunity to
When someone engage directly with them.
taps on the sticker,
they’ll be taken to PRODUCT STICKERS - available
the tagged user’s through the Shopping on Instagram
profile. You can also integration. Business accounts with this
mention other users sales channel enabled will be able to tag
in your caption for products. Users can tap to see the price,
a similar but more description and product name, and tap
subtle effect. again to go directly to the product page
to purchase.
LOCATION STICKERS - tag a location
to expand your reach. When users tap MUSIC STICKERS - add background
on it, they’ll see a feed of other content music to your images or videos.
80 MAGAZINE
Stockists
Find cake decorating suppliers from all around the world in our new directory!
United Kingdom
The Cake Decorating Company Cake Stuff Doric Cake Crafts
info@thecakedecoratingcompany.co.uk info@cake-stuff.com info@doriccakecrafts.co.uk
+44 (0)1159 699 800 +44 (0)1555 890 111 +44 (0)1282 420 133
www.thecakedecoratingcompany.co.uk www.cake-stuff.com www.doriccakecrafts.co.uk
Cake Craft Company The Vanilla Valley Windsor Cake Craft Craft Company
info@cakecraftcompany.com sales@thevanillavalley.co.uk sales@windsorcraft.co.uk info@craftcompany.com
+44 (0)2036 374 715 +44 (0)2920 813 817 +44 (0)1925 444 590 +44 (0)345 565 1700
www.cakecraftcompany.com www.thevanillavalley.co.uk www.windsorcakecraft.co.uk www.craftcompany.co.uk
Squires Kitchen Almond Art Cake Craft World Fabricake

customer@squires-shop.com sales@almondart.com vicki@cakecraftworld.co.uk sales@fabricakesugarcraft.co.uk
+44 (0)330 223 4466 +44 (0)1255 223 322 +44 (0)1732 463 573 +44 (0)1702 462 222
www.squires-shop.com www.almondart.com www.cakecraftworld.co.uk www.fabricake.co.uk
Europe
Planète Gâteau Cake Supplies Europe Deleukstetaartenshop Alles Torte
support@planete-gateau.com info@cakesupplieseurope.com info@deleukstetaartenshop.nl office@allestorte.at
+33 4 96 12 05 10 +31 (0)75-650 47 85 +31 (0)75-650 47 80 +43 (0)664 2647158
www.planete-gateau.com www.cakesupplieseurope.com www. deleukstetaartenshop.com www.allestorte.at
North America
The Sweet Chalet Shoppe Sheer Celebrations Standlee's Inc Make It Sweet!
209 Bellagio Circle, 8425 Bandera Rd, Ste 104, 284 Third Ave, 9070 Research Blvd, Ste 203,
Sanford, FL 32771 San Antonio, TX 78250 Chula Vista, CA 91913 Austin, TX 78757
321-363-4841 210-530-1637 619-422-2013 512-371-3401
www.thesweetchalet.com www.sheercelebrations.com www.standleesinc.com www.makeitsweet.com
Sweet Life BakersBodega Express BakersBodega Escondido Never Forgotten Designs

12394 SW 127th Ave, 4299 Maine Ave 638 N Escondido Blvd, 5159 Lemay Ferry Rd.
Miami, FL 33186 Baldwin Park, CA 91706 Escondido, CA 92025 St. Louis, MO 63129
305-382-1089 562-777-2251 760-294-2941 314-399-9932
www.sweetlifecakesupply.com www.bakersbodegaexpress.com www.bbescondido.com www.neverforgottendesigns.com
Shore Cake Supply LLC

The Kilted Cake Pilar's Pantry Kitchen Jukebox
3209 Sunset Ave, Ocean Town-
28061 Jefferson Ave, 1670 Hamner Ave #6, 352 Curé-Labelle #208,
ship, Monmouth County,
Temecula, CA 92590 Norco, CA 92860 Fabreville, Laval, H7P 2P1
NJ 07712
951-695-0665 951-371-3957 Québec, Canada
732-455-3031
www.thekiltedcake.com www.pilaspantrycakeandsup- +1-514-961-2696
www.shorecakesupply.com
ply.com www.kitchenjukebox.com
Australia
Bake Boss Cakes Around Town Cakers Warehouse Lollipop Cake Supplies
sales@bakeboss.com.au info@cakesaroundtown.com.au info@cakerswarehouse.com.au info@lollipopcakesupplies.com.au
02 9828 0700 07 3160 8728 02 4256 9285 07 3102 1246
www.bakeboss.com.au www.cakesaroundtown.com.au www.cakerswarehouse.com.au www.lollipopcakesupplies.com.au
Cake Masters Magazine is stocked here!

Wordsearch
COMPETITION
Welcome to our August competition!

Solve the wordsearch to win a year's subscription to Cake Masters
Magazine and access to over 70 digital back issues worth over £200!
Simply find all the words and send the completed wordsearch to us!
OPEN WORLDWIDE ~ Email completed grids plus your name and postal address to
content@cakemastersmagazine.com ~ Closing Date: 31st August 2019
FIND THE
FOLLOWING
WORDS:
EGGS
ICING
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FLOUR
SPATULA
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WEDDING
OVEN
CANDLES
MIXER
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CAKE
BIRTHDAY
SPRINKLES
VANILLA
82 MAGAZINE
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84 MAGAZINE

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MONTHLY CAKE DECORATING MAGAZINE

@WorldAndNews. More than 100 editions everyday.

The complete cake decorating solution

We work with the top sugarcraft professionals to ensure that our

Welcome to the August issue of Cake Masters Magazine,

Finally, you could win in our big monthly competition! This

8k+ 976k+ 90k+ 140k+

Welcome to the August edition of the magazine!

Keep in Touch Product Review 48

Sign up to our email

63 Front Cover Star

Tutorials Recipes Editor

Cake Pirate No part of this magazine nor any supplement may

Perhaps the most indulgent product range from Rainbow Dust.

You can now create beautiful lettering

THE SUGAR PASTE™ is a dream to work with. It's

Prices correct at point of printing

Create perfect sugar shells in seconds! Cover the sides of

Whether it’s a dash of sugar or

You may not have heard of

Difficulty Rating Equipment Required

Steps 13 & 14.

line. Apply with water. Using the larger

Steps 42a & b.

a hole using the small bone tool. Apply to 52

Steps 59 & 60.

For more information about Jean

Use code CMAUG

THE SUGAR PASTETM

SURPRISE CAKE From

Transform any party into a surprise

Find out more about Monica and her work:

LEARN TO USE MOULDS

AIRBRUSH YOUR CAKE

PAINT ON THE DETAILS

Coral Reef Cake By Gerry Chiu, Studio8cakes

• 5” tall cake tiers: 4”, 6”, 8” Yellow, Brown Difficulty Rating

Steps 12a & b.

For more information about Gerry

Gin & Sicilian Lemon Vanilla Filling Cream

Concentrated Food Flavouring Cookie Flavouring

Flavoured Cake Mixes

Cream Cheese Flavour Flavoured Icing Sugar

By Kayla Trahan, The Cake Room by Kayla

Difficulty Rating Equipment Required

For more information about Kayla

Footprints in the Sand Healing Heart

Truly Scrumptious Cakes by

Dinosaur World Live!

Merely Jane’s Cakes

Baby Celebration 80th Birthday

It was my mother in law's 80th

Winnie the Pooh British Pride!

No Accounting For Cake

Snail Birthday Party

- By Sébastien Haramendy, Un Cupcake, l’Addition ! -

Difficulty Rating Equipment Required

• 250-300g white modelling paste • Round plunger cutters

allow to harden properly; they will be 3b 3c

Enhancing the Leaves

Finishing the Eyes

Steps 14a & b.

Step 14g. 14d 14e

Glue the snails and the cake on the