Cake Masters - February 2016

ISSUE 41 | FEBRUARY 2016
MAGAZINE 1
OUR READY TO ROLL ICING RANGE NOW HAS OVER 30 COLOURS!

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FLOWER AND MODELLING PASTE COLOURS RANGE...

In beautiful ﬂoral-inspired packs
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CELEBRATING CAKE FOR GENERATIONS

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2 Join the conversation

MAGAZINE
N
Published by:
Parisian Romance
Cake Masters Limited
Telephone: 0208 432 6051
Contributors:
The Cupcake Oven
Floral Cakes by Jessica MV Welcome to the
Silvia Mancini Cake Art February issue of Cake
Peggy Porschen Cakes Masters Magazine.
Artisan Cake Company
Lovin’ from the Oven We have some fabulous Editor’s Top Picks!
Sweet Revolutions by Domy tutorials and features in
Zorica’s Cake Art this issue, starting with
Roses and Bows Cakery our gorgeous cover cake
Keyforcakes & Naranjalmon
Emma’s Sweets
by Uta Alma Hornemann,
from Alma Pasteles
Delicious
Icing Images - vintage suitcases and
boxes detailed with the
Recipes
Art of Cake Design
Daniel Diéguez Cake Artist most beautiful roses! With Page 16
Have Some Cake by Sylwia Sobiegraj over 60 images in this
The Bake.King Cakecrafts tutorial, follow the easy
Flappergasted Cakes steps to create a show-
Incredible Edibles stopping masterpiece at
Sugar & Spice Gourmandise Gifts home.
Jenny’s Cake & Miniature World
This month, we’ve interviewed Silvia Mancini, our 2015 Cake
DELICUT CAKES
Masters Magazine Modelling Excellence Award Winner, to find
Tiki’s Bakehouse
Justin Lynch Sugar Art
out more about her world of amazing sugar art. *NEW* How’d
Avalon Cakes
Letterpress Bakery
Silvia has also created a fun Marie Antoinette modelling
tutorial to fit our Parisian theme. Again, this tutorial is SO
They Do That?!
CUPCAKES & DREAMS Portugal detailed, showing you how to model the perfect face, dress Page 34
Art2Eat Cakes and hair. It’s full of brilliant, transferrable techniques for
Megan Matsumoto modelling.
Nichole’s Custom Cakes
Next up is a beautiful tutorial from Sarah Thomas of The
Cupcake Oven. These lovely heart designs were entered into
the Cupcake Class competition at Cake International last year
and won Gold! Sarah takes us through how to decorate them,
Front Cover Star combining royal icing and gum paste, for a very romantic
Uta Alma Hornemann,
Alma Pasteles
cupcake design. Marie Antoinette
Our final tutorial is for Love Locket Cookies by Mary
Valentino, from Emma’s Sweets. Mary takes us through how
Modelling Tutorial
Editorial Team
to make and decorate these gorgeous biscuit delights step-by Page 58
-step. These would be a perfect Valentine’s gift!
Emily Gussin
Rhona Lavis Cake show season is coming and we are really looking forward
Laura Loukaides to That Takes the Cake in Austin, Texas, and the Spring Cake
International show in Birmingham. So for this issue, we have
one of our favourite features: interviews with some of the
winners from Cake International, Birmingham 2015. If you are
Afternoon Tea Expert entering the Cake International Birmingham or London show
Jennifer Rolfe - Jen’s Just Desserts this year, have a read for some top tips! Threadcakes
On the topic of competitions, congratulations to the winners
of Threadcakes 2015! It was an honour to be a judge again;
Winners 2015
the entries are such an amazing combination of artistic design Page 78
Advertisements and cake. We have spoken to some of the 2D and 3D winners
Emily Gussin and are excited to include their fabulous creations in our
E: emily@cakemasters.co.uk Threadcakes feature.
Tel: 0208 432 6051 or 07939 562567 New for this month is our ‘How’d They Do That?!’ feature. This
month we have a stunning cake from Floral Cakes by Jessica
MV. Jessica shows us how she has executed the key elements
USA Representative - Patty Stovall
of the cake with some techniques guides.
E: patty@cakemasters.co.uk
Finally, we have some delicious recipes, a brilliant prize in our SUBSCRIBE NOW
Hidden Hearts competition and helpful reviews. Plus, we have
advice from the wonderful Peggy Porschen in our expert seat! Page 56
I look forward to meeting you at the shows and, as always,
please do get in touch and share your cake creations with
Cake Masters Magazine Awards us on Facebook and Twitter. You never know, you might
2016 Sponsorship get featured in our new Social Snippets on the back page
awards@cakemasters.co.uk of the magazine!
Best wishes
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement
may be copied or reproduced, nor stored in a
retrieval system by any means without prior
Rosie
Editor
specific written authorisation given by the editor@cakemasters.co.uk
publisher.
MAGAZINE 3
58
Love Locket
Cookie Tutorial
by Emma’s Sweets 42
Marie Antoinette
Modelling Tutorial
by Silvia Mancini Cakes
WINNERS
49
Valentine Elegance Cupcakes by The Cupcake Oven
4 MAGAZINE
20
Page Page Page

14 16 17
Contents
6 Baking Wish List
9 Out & About
11 Afternoon Tea in Barbados
26 CAKE INTERNATIONAL: Features this Spring
28 INTERVIEW: Silvia Mancini, Silvia Mancini Cake Art
34 NEW How’d They Do That?!: Vintage Parisian Romance Cake, Floral Cakes by Jessica MV
36 Elevenses – Ask the Expert, Competitions, Book and Product Reviews + More!
40 COLLABORATION: Be My Valentine, Movie Nights
46 Wafer Paper vs Icing Sheets: The What, When and Why!
49 Cake International Birmingham 2015 Winners Interviews
56 SUBSCRIBE to Cake Masters Magazine!
68 SPECIAL FEATURE: A Sweet Success Story
78 Threadcakes 2015 Winners Interviews
82 NEW Social Snippets
Tutorials
20 Valentine Elegance Cupcakes by Sarah Thomas, The Cupcake Oven
42 Love Locket Cookies by Mary Valentino, Emma’s Sweets
58 Marie Antoinette and her Greedy Dog Modelling by Silvia Mancini, Silvia Mancini Cakes
70 Vintage Suitcases Cake by Uta Alma Hornemann, Alma Pasteles
Recipes
13 Coconut Rose Cake with Whipped Vanilla Coconut Cream
14 Lemon, Strawberry and Earl Grey Friands with Lemon Drizzle
15 Chocolate Banana and Passionfruit Pie with Sticky Toffee Sauce
16 Mocha Cheesecake
17 White Chocolate and Blueberry Layer Cake
18 Salame di Cioccolato
w’They Do That?!
Howd
by Floral Cakes by Jessica MV
34 MAGAZINE 5
Baking Wish List
Vintage Roses Edible Cupcake Luxury Satin Finish Silver and Oval Cameo & Oval Frame 1 Mould Pavoni Silicone Macaron Mat
Toppers, Pack of 12 Black Stripe Cake Lace Katysuedesigns.co.uk Craftcompany.co.uk
Cakeybake.co.uk Cupcake Box £9.98 £12.99
£3.50 Thecakedecoratingcompany.co.uk
£1.30
Flowers and Leaves 15mm Sage Baroque Gold Pump Push Edible House by John Lewis Mint
Chocolatier Mould Patterned Ribbon Glitter Dust by Cake Lace Mixing Bowl
Lakeland.co.uk Design-a-cake.co.uk Thecakedecoratingcompany.co.uk Johnlewis.com
£9.97 £0.70 per metre £6.99 £9
Rainbow Dust Black Kenwood Pink/White 6 Heart Cookie Cutters Biscuit To My Tea Mug
Click-Twist Brush Chef Sense Stand Mixer Marksandspencer.com OldEnglishCo.etsy.com
Design-a-cake.co.uk Johnlewis.com £6 £9.95
£2.49 £449.95
6 MAGAZINE
Baking Wish List
Salter Pastel Pink Electronic Wedding Silhouette Set Rainbow Dust Pearlescent Lilac Culpitt Aqua Blue Green
Kitchen Scale Patchworkcutters.com Metallic Edible Icing Paint Cupcake Cases, Pack of 24
Salterhousewares.co.uk £6.50 Cake-stuff.com Cake-stuff.com
£19.99 £3.75 £2.45
English Rose Petal Cutter Set Poppy Red Ready to 10” Glazed Marble Key Silicone Mould
Petitesfleurs.co.uk Roll Icing, 250g Milk Glass Stand SweetCraftyTools on Etsy.com
£6.95 Renshawbaking.com Thecakedecoratingcompany.co.uk $3/£2.07
£1.79 £67.96
PME Light Blue Candy Buttons Scarlett Roses Stencils, Colourworks Pastels Purple Wooden Chalkboard Bunting
Pmecake.co.uk Set of 2 Silicone Palette Knife Cake Topper
£3.35 Cakelace.co.uk Kitchencraft.co.uk Craftcompany.co.uk
£8.99 £5.99 £6.20
MAGAZINE 7
8 MAGAZINE
Out &
ABOUT
This feature tells you about our travels out and about, events around the world
and upcoming events!
This month we have…
… seen an impressive £10,000 cake … seen some fabulous cake bags! … been excited by the launch of dessert
bar, KOI
British cake designer, Gareth Jones, owner of From red velvet cakes slices to doughnuts,
Odiham Cake Company, gave viewers of the and from cookies to candyfloss, Reynold Poernomo was crowned the
BBC2 documentary “The Millionaire’s Gift ROMMYDEBOMMY sells handmade, bespoke dessert king in the 2015 series of Australian
Guide” a glimpse into how the super-rich like fashion accessories inspired by desserts. We MasterChef and now, he has just opened KOI, a
to throw a children’s party, with his amazing love the bright colours and quirky designs dessert bar in Chippendale. The two-level chic
£10,000 cake. made by Rommy, and think walking down building has a café downstairs and the lounges
the street with a cake handbag is a stroke of and bar upstairs. A six course, plated dessert
The colossal replica cake of private stately genius! a la carte is available from 6pm, although
home, Aynhoe Park, in Oxfordshire, took 200 the venue opens at 10am. The dessert bar
hours to make, and included 10 kilos of sugar, Rommy is inspired by pictures on pastries/ combines a fine dining experience with a
10 kilos of flour, 10 kilos of butter, 8 kilos of cake food blogs and, whilst most of the time modern, but relaxed atmosphere. Poernomo’s
Belgium chocolate, 200 eggs and 40 kilos of she likes to copy a picture of a beautiful desserts are beautifully presented and have
fondant icing, weighing an impressive 90+ gorgeous piece of cake exactly, sometimes lots of little surprises of taste and texture, so
kilos. Each wing of the palatial cake model was she uses her imagination. The cake purses the dining experience is set to be a sensory
created using a different sponge and filling, are made of several foam types (soft/hard) success.
including light fruit and mulled wine, toffee and prices start from €38.
spiced apple, chocolate cake, and gingerbread. For those who prefer a not wholly sweet
To find out more about these accessories, menu, Reynold’s brother, Arnold (a judge on
Included in the TV show, which aired visit: www.rommydebommy.com the Indonesian MasterChef), will be creating
on Sunday 3rd January, was another of a savoury menu that reinvents traditional
Gareth’s creations, a bespoke Aslan the Indonesian dishes into something more
lion for the Narnia-themed party, created refined. We’re also looking forward to the
using a traditional Victoria sponge, and addition of a cocktail bar that will provide
expertly crafted fondant icing. Since the matched drinks to the desserts, come March.
TV appearance, Odiham Cake Company,
based in the historic village of Odiham, For more information about KOI, visit:
north Hampshire, has been inundated with www.koidessertbar.com.au
enquiries for its one-of-a-kind creations.
For more information about Odiham Cake

Company, visit:
www.odihamcakecompany.co.uk
MAGAZINE 9
… loved the Star Wars excitement translated into cake
With cake versions of the Millennium Falcon, the Star Wars

characters and the droids popping up all over the internet
alongside the release of Star Wars: The Force Awakens, we’ve
seen some pretty amazing cakes inspired by the franchise.
However, even with all these fantastic cakes around, we still
can’t forget the life-sized stormtrooper made back in 2012 by
Amanda Oakleaf and the team at Oakleaf Cakes, for the Arisia
sci-fi convention in Boston, MA. The stormtrooper stood at
6’4” tall, weighed at least 300lbs, and fed nearly 600 hungry
conventioneers!
The building of the stormtrooper cake was an epic event in

itself. It took their entire wonderful crew of ten people two
full weeks to put this guy together (although the cake wasn’t
added until two days before it was to be served). Along
the way, they had to invent completely new cake making
methods so it could be put together modularly onsite, hold
its fondant over long vertical stretches, and stand on two
beautifully sculpted Rice Kripsie Treats legs that supported
his body – all while keeping every bit of cake tasting light,
fluffy and delicious! This amazing cake was the first life-sized
cake that we, at Cake Masters, saw and it still blows us away
now as it did then.
Later in 2012, Oakleaf Cakes was asked to create a similar

life-sized cake, this time of Lord Darth Vader for the 15th
Anniversary Celebration of the 501st Legion in Orlando,
Florida. In total, he weighed just over 500lbs, stood 6’7” tall,
and fed 600 hungry Legion members. The most interesting
and challenging part of this cake was the cape, which by
itself, was over 100lbs of marshmallow fondant. It freely
hung from his shoulders! Also of note is Vader’s lightsaber,
which was a single, solid piece of watermelon flavoured
poured sugar.
For more information about Oakleaf Cakes, visit: Photo credit: Oakleaf Cakes
www.oakleafcakes.com
We are looking forward to…
… Salon Sugar Paris … The Irish Sugarcraft Show … Cake International, Birmingham
Held from 11th-13th of March at Porte de The inaugural show, hosted by The Dublin A new show for Birmingham in Spring,
Versailles, the third edition of this Paris show Sugarcraft Guild, will take place in the Cake International will be at the NEC from
is packed full of exciting features. The big Convention Centre in the Citywest Hotel, 18th-20th March, alongside the Sewing
market will bring together many exhibitors Dublin on the 12th and 13th of March 2016. for Pleasure, Fashion & Embroidery and
offering materials and ideas. The Pastry Show It will be host to over 300 competition pieces Hobbycrafts show. It will be a bite-sized
at the centre of the event will showcase the and will be a weekend immersed in all things show with 40 cake decorating stands,
work of top pastry chefs and cake artists. cake for novice bakers and professionals alike including Cake Masters Magazine and our
The workshop programme includes over 200 with classes, demonstrations and stands. to-be-revealed, exciting display. Mich Turner
hours of learning opportunities over the three With stars such as Karen Keaney, Emma and Will Torrent will be taking to the Cake
days, divided into three types: Traditional Jayne and Zoe Fox featured at the show, International Theatre stage once again. Plus,
Pastry, Cake Design and Chocolate. This is a you can learn from the best. A huge, edible visitors can marvel at the competition entries,
great opportunity to cultivate a passion or collaborative piece from The Celtic Cakers will the debut of The Cake Carnival presented by
deepen your knowledge with some of the big be showcased, ‘Away with the Fairies’, and to Sugar Show Productions, and a Batman vs
names in pastry. tie in with the centenary of the 1916 Easter Superman exhibit featuring life-sized figures
Rising, there will also be a tribute in sugar sculpted Rose Macefield.
To find out more, head to: created by several talented Irish sugar artists.
www.salon-sugar.com To find out more, head to:
For more information and to book tickets, head www.cakeinternational.co.uk
to: www.dublinsugarcraftguild.com
10 MAGAZINE
Afternoon Tea
Island Afternoon Tea
Travel - Taste - Try

AFTERNOON TEA - AL FRESCO
ISLAND STYLE
One thing I’ve noticed since living in The one time we didn’t have AT at
England and then travelling abroad, is The House was when we discovered
that many vacation destinations cater afternoon tea at Sunbury Plantation
for ‘the English’ by offering full English House. I’m always in awe of the historic
breakfasts, or ‘real’ English (or Irish) buildings that afternoon teas are served
pubs. The same goes for ‘American- in in the UK, so I couldn’t resist having
style’ this or that... It’s because we do AT at a beautiful historic plantation
sometimes, occasionally crave home, house in Barbados. It was built in the
and comfort food, when we’re far away 1600s by Matthew Chapman, an Irish/
from home. For me, my comfort food and English planter - one of the first settlers
what I crave when travelling is, of course, on the island. Afternoon tea at Sunbury
afternoon tea. (I also miss triple-cooked- was lovely; served overlooking the
chips, but that’s another story!) plantation’s beautiful grounds, and fresh
sandwiches and scones, all on a pretty
I recently returned to Barbados with cake stand.
my husband, and was fortunate enough
to be treated to afternoon tea daily. Yes, Both afternoon teas were so very British
everyday! at our hotel - The House. Each and traditional, and it’s no wonder given
day at 4pm, the hotel team serve AT on the island’s history: Barbados was first
the deck, beachside, or by the pool. How occupied by the British in 1627 and
cool is that?! We were treated to BIG remained a colony until 1961. Although
finger sandwiches, scones, cake slices, Barbados has been independent since
and traditional English breakfast tea, 1966, it still remains a member of the
even with milk. It was the perfect snack Commonwealth. I, for one, am glad they
towards the end of the day, and just decided to retain this sweet British
before the sun set over the Caribbean. tradition!
** Sigh! ** What a treat! We indulged in
AT at our hotel every day of our vacation, The House
except once... www.thehousebarbados.com
Sunbury Plantation House
www.barbadosgreathouse.com
Photography: Jen’s Just Desserts
MAGAZINE 11
Cake & Bake

- Germany -
Internationale
TORTENMESSE
28. & 29. Mai 2016
Dortmund Westfalenhallen
Demos & live-Shows - International guests

Top exhibitors - Cake competition/ exhibitions
Blogger area - Sales exhibition: Everything about
cakes, baking, cupcakes, cakepops and co
12 MAGAZINE
Fragrant rosewater subtly infuses this
sumptuous Middle Eastern-inspired cake. The
alternating layers of delicate thin sponge with Coconut Rose Cake with Whipped Vanilla Coconut Cream
the unctuous whipped coconut cream create
an exquisitely light cake. Shaved fresh coconut
or toasted flaked coconut makes the perfect
final touch.
Serves 10–12
FOR THE COCONUT ROSE CAKE:

Coconut oil, for greasing
Gluten-free flour, such as brown rice flour, for
dusting
5 eggs, separated
150g (5¼oz/scant 1¼ cups) coconut sugar
100g (3½oz/1¼ cups) desiccated coconut
2 tbsp plus ½ tsp rosewater
¼ tsp Himalayan pink salt
FOR THE VANILLA COCONUT CREAM:

1 vanilla pod (bean), split lengthways and
seeds scraped out
50g (1¾oz/2½ tbsp) raw clear honey or
blonde coconut nectar
2 x recipe whipped coconut cream (see
below), about 480g (1lb 1oz)
TO DECORATE:
½–1 tbsp rosewater, for dabbing
100g (3½oz/1⅓ cups) toasted flaked coconut
1. Preheat the oven to 190°C/375°F/Gas Mark

5. Line the bottom of an 18cm (7”) loose-
bottomed cake tin with greaseproof (wax)
paper, then grease the edges with coconut oil
and lightly flour with gluten-free flour.
2. In a large bowl, beat the egg yolks with

half of the coconut sugar and the desiccated
coconut and rosewater. In a freestanding
mixer or with a handheld whisk, whip the
egg whites with the salt until firm and fluffy
then whisk in the remaining coconut sugar.
Very gently fold in the egg whites to the yolk
and coconut mixture, about a third at a time,
making sure to mix very lightly until just
combined.
3. Pour into the cake tin and bake for 20

minutes, rotate the tin and bake for a further
15 minutes, or until the top is dark golden
brown, bounces back when you touch it, and
a skewer inserted into the centre of the cake
comes out clean. The dark brown colour of the
cake is normal. Leave to cool.
4. Make the vanilla coconut cream by folding

the vanilla seeds and honey or coconut nectar Clean Cakes: Delicious pâtisserie made with whole,
into the whipped coconut cream. Divide natural and nourishing ingredients and free from
roughly into four. gluten, dairy and refined sugar by Henrietta Inman.
Jacqui Small, £20. Photos by Lisa Linder.
5. When the cake has cooled, carefully cut it
into three layers using a large serrated knife.
The bottom layer might look a little wet, but Whipped Coconut Cream
do not worry. Dab each layer with a little
rosewater, using ½–1 tbsp in total. Sandwich Makes about 240g (8½oz/1¼ cups) soft smooth peaks form, which won’t take
together the layers of sponge, using a palette 1 x 400ml (14fl oz) can of coconut milk long. Once whipped, use immediately or
knife (frosting spatula) to spread a quarter of refrigerate. The cream will thicken slightly
the cream onto each layer, including the top of Place the unopened can of coconut milk if kept in the fridge, so stir gently or whip
the cake. The final quarter of cream should be in the fridge overnight. The next day, open up lightly before use if necessary. You can
carefully spread around the edges of the cake the tin and scrape off the thicker part of also add some of the reserved thinner milk
so the whole cake is encased in the cream. the milk, which will have set overnight. You to loosen it if you want. This cream will
should get about 240g (8½oz) of cream. keep in an airtight container in the fridge
6. To finish, cover the whole cake with the Pour the remaining thinner milk into a glass for about four to five days. The rest of
toasted flaked coconut and serve. Keeps for at jar and reserve for later. Whisk the cream the reserved coconut milk can be used in
least three days in the fridge. by hand or using a freestanding mixer until smoothies or porridge.
MAGAZINE 13
Lemon, Strawberry and Earl Grey Friands with Lemon Drizzle
These light and fresh lemon sponge morsels 1. Preheat the oven to 180°C/350°F/Gas teaspoons of the glaze onto the friands,
burst with juicy, plump strawberries while Mark 4. Melt the butter and brush a little of it picking them up and turning with your hands
the delicate fragrant Earl Grey flavour lingers over the friand moulds (or a fairy cake tin) to so that the glaze just falls over the edges.
on your taste buds. I like to serve them at grease them. Put the rest of the butter to one Serve immediately. The glaze does sink in after
summer tea parties or for pudding with fresh side. a while but the friands will still have a lovely
berries and natural yogurt or ice cream. You shiny finish.
can use other berries such as blueberries and 2. Sieve together the agave sugar, flours and
raspberries, or experiment with different teas, arrowroot. Mix in the ground Earl Grey. Whisk 6. Serve with a cup of Earl Grey tea made with
ground dried petals, or spices. the egg whites with the salt until light and a slice of lemon. These are best eaten fresh,
firm using a handheld whisk or freestanding but will keep for up to three days in an airtight
Makes 16 mixer. Lightly fold the flour mix and tea into container.
the whisked egg whites, followed by the
FOR THE FRIANDS: ground almonds (almond meal) and lemon NOTE
90g (3oz/⅓ cup plus 1 tbsp) non- zest. Finish by carefully folding in the melted This is the only recipe in this book in which
hydrogenated dairy-free butter butter until everything is just incorporated, I use agave sugar. The traditional recipe for
75g (2¾oz/½ cup plus 1 tbsp) agave sugar but do not overmix. friands calls for icing (confectioner’s) sugar
15g (½oz/1½ tbsp) brown rice flour to create their characteristic light texture.
15g (½oz/2 tbsp) sorghum flour 3. Using a teaspoon, divide the mix between To achieve that texture with an alternative
1 tbsp arrowroot the friand moulds. Do not overfill the moulds sweetener, I found agave sugar worked best.
3 tsp Earl Grey tea leaves, finely ground in a – leave a few millimetres (⅛”) between the It also does not mask the delicate lemon and
spice grinder top of the mix and the mould. Finish each cake Earl Grey flavours. However, in the rest of my
3 egg whites (120g/4¼oz/scant ½ cup) with a small strawberry or quarter of a large cooking, I prefer to stick to other sweeteners.
¼ tsp Himalayan pink salt strawberry, pressed down into the mix. If you prefer not to use agave, you can replace
75g (2¾oz/⅔ cup) ground almonds (almond it with raw honey, though the friands will be
meal) 4. Bake for 10–12 minutes, rotating the tray slightly less sweet.
Zest of ½ lemon, finely grated after 5–6 minutes, until the friands are light
16 small or 4 large strawberries, quartered, golden brown and firm but light to touch.
about 125g (4½oz) Leave to cool for about 10 minutes, then Clean Cakes: Delicious pâtisserie made with
remove from the mould and leave to cool on a whole, natural and nourishing ingredients and
FOR THE GLAZE: wire rack. free from gluten, dairy and refined sugar by
2–2½ tsp lemon juice Henrietta Inman.
6 tbsp agave sugar, sifted 5. To make the glaze, stir the lemon juice Jacqui Small, £20. Photos by Lisa Linder.
into the agave sugar until smooth. Spoon
14 MAGAZINE
The combination of chocolate with banana
will never go out of fashion. This pie’s
Chocolate Banana and Passionfruit Pie with Sticky Toffee Sauce
bitter sweetness is perfectly balanced with
the sea salt in the toffee sauce and the
sharp passionfruit. With the cacao, nuts,
banana, dates and the rest of the nourishing
ingredients, this is one seriously tasty energy-
boosting pie.
Serves 10–12
FOR THE CHOCOLATE ‘BISCUIT’ BASE:

Coconut oil, for greasing
120g (4¼oz/¾ cup) pitted Medjool dates
25g (¾oz/3 tbsp) cashew nuts, preferably
activated dried
1½ tsp vanilla extract
1¼ tbsp cacao powder
¼ tsp Himalayan pink salt
120g (4¼oz/scant ½ cup) almond butter or
other nut butter
125g (4½oz/¾ cup) buckwheat groats,
preferably activated dried
20g (¾oz) homemade chocolate or dark
(bittersweet) chocolate 85% cocoa solids
20g (¾oz/2 tbsp) cacao nibs
FOR THE BANANA AND PASSIONFRUIT

FILLING:
70g (2½oz/½ cup) cashew nuts
60g (2oz/generous ⅓ cup) pitted Medjool
dates
½ tsp Himalayan pink salt
430g (15¼oz) very ripe banana flesh (3–4
bananas)
½ tsp ground cinnamon
½ vanilla pod (bean), split lengthways and
seeds scraped out
70g (2½oz/⅓ cup) coconut oil, melted
About 8 small passionfruit
25ml (¾fl oz/5 tsp) lime juice
FOR THE STICKY TOFFEE SAUCE:

150g (5¼oz/1 cup) pitted Medjool dates few times until the groats start to break up, water for 10 minutes. Blend the dates and
200ml (7fl oz/¾ cup) warm water and if you squeeze pieces of the mix it will liquid with the salt, vanilla and coconut milk
1 tsp coarse sea salt stick together. Put into the prepared tart tin until smooth. Refrigerate until needed and mix
½ vanilla pod (bean), split lengthways and and press down and around the fluted edge well before use.
seeds scraped out until even. Leave to chill in the freezer.
75ml (2½fl oz/⅓ cup) coconut milk 8. Defrost the pie in a cool place for 3 hours
4. Melt the chocolate slowly using a bain- or in the refrigerator for 12 hours before
FOR DECORATION: marie. Using a pastry brush, spread the serving. When defrosted but still cool, remove
1 large banana, about 180g (6¼oz) bottom of the chocolate ‘biscuit’ base with the from the tin and transfer to a serving plate.
40–50g (1½–1¾oz) homemade chocolate melted chocolate and then sprinkle over the Before serving decorate with slices of banana
or dark (bittersweet) chocolate shards 85% cacao nibs. Freeze again. and chocolate shards, slightly pushing them
cocoa solids into the filling, finishing off by sprinkling on
20g (¾oz/2 tbsp) buckwheat groats, activated 5. For the filling, place the soaked cashew buckwheat groats, cacao nibs and passionfruit
dried nuts in a blender with the dates, salt, banana, seeds. Or serve it as it is, pouring over some
20g (¾oz/2 tbsp) cacao nibs cinnamon and vanilla seeds, and blend until of the sauce with each portion. The pie and
2 passionfruit smooth. Scrape down the mix and blend once the sauce will last well in the fridge for about
more. Pour in the coconut oil and blend again five days.
1. Soak the cashew nuts for the banana and until totally smooth. Take out two-thirds
passionfruit filling for 3–4 hours in 200ml (7fl (400g/14oz) of the mix and pour onto the Clean Cakes: Delicious pâtisserie made with
oz/¾ cup plus 1 tbsp) of filtered water with a ‘biscuit’ base. Spread it out until smooth, tap whole, natural and nourishing ingredients and
scant ½ tsp of Himalayan pink salt, then drain the surface to remove any air bubbles and free from gluten, dairy and refined sugar by
and rinse. return to the freezer. Henrietta Inman.
Jacqui Small, £20. Photos by Lisa Linder.
2. Grease the bottom and sides of a loose- 6. Cut the passionfruit in half, remove all the
bottomed 22cm (8¾”) fluted tart tin, about pips and pulp and press through a fine sieve
3.5cm (1⅓”) deep, with coconut oil. to get 80ml (2¾fl oz/⅓ cup) juice. Add the
lime juice and then pour all the juice into the
3. In a food processor, blitz the dates and remaining banana mix in the blender, blending
cashew nuts for the base until small pieces until everything is well combined. Pour the
and just coming together in a ball. Add the passion fruit layer on top of the banana layer
vanilla, cacao powder, salt and almond butter and freeze once more for 3 hours or overnight.
and process once more for about a minute.
Finally add the buckwheat groats and blitz a 7. For the sauce, soak the dates in the warm
MAGAZINE 15
Serves 12
Mocha Cheesecake
preparation time 30 minutes, plus chilling
FOR THE BASE:

250g/9oz iced coffee biscuits or cookies
115g/4oz/1 stick butter
FOR THE COFFEE CARAMEL:

100g/3½oz/½ cup caster (superfine) sugar
125ml/4fl oz/½ cup espresso coffee
Pinch of salt
300ml/½ pint/1¼ cups double (heavy) cream
FOR THE CHEESECAKE FILLING:

5 sheets leaf gelatine (platinum grade)
150g/5oz/¾ cups mascarpone cheese
360g/12¾oz/1¾ cups cream cheese
FOR THE MOCHA SWIRLS:

100g/3½oz coffee-flavoured plain
(semisweet) chocolate, chopped
80ml/2½fl oz/⅓ cup double (heavy) cream
15ml/1 tbsp golden (light corn) syrup
15g/½oz/1 tbsp butter
Equipment:
Food processor or blender
23cm/9” loose-bottomed round cake tin or
pan, greased and lined
1. Crush the coffee biscuits to fine crumbs in

a food processor or blender, or use a rolling
pin to crush the biscuits in a clean plastic bag.
Melt the butter in a pan over a gentle heat. Stir
the biscuit crumbs into the melted butter and
then press into the base of the prepared tin
using the back of a spoon.
2. Next prepare the coffee caramel. Heat the

sugar in a pan over a gentle heat until it has
melted. The sugar will start to turn golden
brown. Swirl the pan carefully to ensure that
the mixture does not burn. Add the coffee, salt
and cream to the pan and stir well to make a
caramel. Do not worry if any sugar crystals
form as these will melt as you whisk over the
heat. Remove from the heat and leave aside to
cool slightly.
3. Soak the gelatine leaves in water until they

are soft, squeeze out the water, then add to
the warm caramel and stir the mixture until
the gelatine has dissolved. Pass the mixture
through a fine mesh sieve or strainer.
4. In a mixing bowl, whisk together the

mascarpone, cream cheese and coffee caramel
until smooth. Pour the mixture over the
biscuit base.
5. For the mocha swirls, heat the chocolate,

cream, syrup and butter in a bowl resting over
a pan of water, until melted. Stir everything
well so that you have a runny ganache. Leave
the mixture to cool slightly then swirl in
large patterns over the top of the cheesecake.
Using a knife drag the ganache through the
cheesecake mixture to swirl.
6. Chill in the refrigerator for at least 3 hours

or until set. This cheesecake will store for up
to 3 days in the refrigerator.
No-Bake! Cakes & Treats Cookbook by Hannah Miles.

Published by Lorenz Books, £9.99. Photos by Steven
Painter (ISBN 978 0754 831 396)
16 MAGAZINE
This cake has such a pretty delicate purple and
White Chocolate and Blueberry Layer Cake
white colour that it looks simply spectacular
as the centrepiece of a dessert table. Made
with readymade flapjacks and topped with
fresh blueberry compote and white chocolate
curls it is an easy dessert to assemble in
advance of a supper party or lunch gathering.
If you want you can vary the dessert by
using raspberries or blackberries, in place
of the blueberries. It is important to use soft
flapjacks so that they can be easily moulded
into the base of the tin.
Serves 12
FOR THE BLUEBERRY COMPOTE AND SYRUP:

50g/1¾ oz/¼ cup caster (superfine) sugar
250g/9oz/1 cup blueberries
Juice of 2 lemons
FOR THE BASE AND TOPPING:

300g/10⅔oz soft flapjacks
120g/4oz white chocolate
150ml/¼ pint/⅔ cup crème fraîche
250g/9oz mascarpone cheese
Equipment:
23cm/9” round loose-bottomed cake tin or
pan, greased and lined
Swivel vegetable peeler
1. Place the sugar, blueberries and lemon juice

in a pan and simmer over a gentle heat for
about 5 minutes until the fruit is very soft and
the liquid is syrupy. Place a fine mesh sieve or
strainer over a bowl and pour in the cooked
blueberries to separate the fruit and the
syrup. Do not press the fruit down as you want
the fruit to remain juicy. Leave to cool.
2. Press the flapjacks into the base of the tin,

pressing them down with your hands so that
they form a complete layer.
3. Using a swivel peeler, make chocolate curls

with around 20g/¾oz of the white chocolate
by pulling the peeler along the long edge of
the chocolate bar. It is important that the
chocolate is at room temperature to make the
best curls.
4. Place the remaining white chocolate

in a heatproof bowl resting over a pan of
simmering water and simmer until the
chocolate has melted. Spoon the melted white
chocolate over the flapjack base and spread
out, then spread over the blueberry fruit.
5. In a separate bowl, whisk together most

of the blueberry syrup, crème fraîche and
mascarpone cheese until the mixture is thick.
Spoon into the tin on top of the fruit and
spread out into an even layer.
6. Drizzle over the remaining blueberry syrup

and swirl in, using a fork to make a decorative
pattern. Top the dessert with the white
chocolate curls and chill in the refrigerator for
3 hours. This will store for up to 3 days in the
refrigerator.

Painter (ISBN 978 0754 831 396)
MAGAZINE 17
Do not worry that this slice contains any meat! Salame di Cioccolato
It is in fact a classic Italian treat that is just
designed to play a trick and look like salami
until you cut it. By wrapping the ganache
mixture in clear film and leaving it to set, the
outside of the roll gets a crinkled pattern, and
when dusted in a layer of icing sugar it looks
like a traditional salami.
Makes 1 large salami/20 slices

225g/8oz plain (semisweet) chocolate

125g/4oz/1 stick butter
2 egg yolks
Pinch of coffee salt (or regular sea salt)
30ml/2 tbsp coffee liqueur
100g/3½oz/½ cup pistachio nuts
100g/3½oz rich tea or other plain vanilla
biscuits (cookies)
15ml/1 tbsp icing (confectioners’) sugar plus
extra for dusting
Equipment:
Clear film or plastic wrap
Greaseproof paper
1. Break the chocolate into small pieces and

place with the butter in a heatproof bowl
over a pan of simmering water and heat until
melted. Remove the bowl from the heat and
beat in the egg yolks, whisking well. Stir in
the coffee salt and liqueur together with the
pistachio nuts.
2. Break the biscuits into small pieces and stir

in together with the tablespoon of icing sugar.
Leave to cool until the mixture becomes thick.
3. Once the mixture has thickened, place it

on to a double layer sheet of clear film and
roll into a sausage shape, twisting the ends
of the clear film tightly. Leave to set in the
refrigerator.
4. After 30 minutes, remove the slice from the

refrigerator and roll it, still in its clear film,
on a clean kitchen surface to make a perfect
sausage shape (as it will have lost its shape
slightly as the mixture sets), then return to the
refrigerator.
5. When you are ready to serve, remove the

clear film, dust a large sheet of greaseproof
paper with icing sugar and roll the salami on it
to coat, to give it a salami-looking effect.
6. Store in the refrigerator for up to 5 days

in an airtight container or wrapped in clear
film. It is pretty presented in a wrapping of
greaseproof paper, tied with butcher’s twine.

Painter (ISBN 978 0754 831 396)
18 MAGAZINE
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Valentine Elegance
Cupcakes Tutorial
By Sarah Thomas,
The Cupcake Oven
Sarah has won many awards for her baking and

sugarcraft, counting six Gold Awards at Cake
International, which include being placed 1st, 2nd
or 3rd on four of those occasions, as well as being
awarded several British Sugarcraft Guild Trophies.
She contributes regularly to magazines and
publications.
A former City lawyer, Sarah decided to change
career when she realised that her childhood
pastime of baking, and her adult hobby of sugar
artistry, was far more enjoyable. Sarah has taught
sugar art and baking skills to students from around
the world for many years and loves sharing her
knowledge. She is currently based in Chelmsford,
Essex, UK.
Equipment Required
Edibles: • Paint/artist palette
• White sugarpaste • • Brush
Paint/artist for painting
palette
• Red gum paste • Brush •forBrush for gluing
painting
• Pink gum paste • Brush •forFine brush for gilding
gluing
• White gum paste • • Piping
Fine brush bags
for gilding
• Royal icing • Piping•bags
Piping nozzles: 1, 1.5, 42
• Sugarflair Fuchsia paste • Piping•nozzles:
Small bowls
1, 1.5,for
42colouring royal
• Sugarflair Autumn Leaf paste • icingfor colouring royal
Small bowls
• Pink, red and gold food dusts icing • Selection of heart cutters (PME)
• Vodka or Rainbow Dust Paint • Cellophane
• Selection of heart cutters (PME)
Creator • Masking tape
• Cellophane
• Edible glue • Cocktail
• Masking tape sticks
• White vegetable fat • Cocktail sticks
• Cornflour duster Food items:
• Cupcakes
Food items:
Tools: • Buttercream
• Cupcakes
• Work board • Buttercream
• Rolling pin
• Palette knife
• Sugarcraft knife
• Foam half spheres
• Circle cutters: 7.5cm, 5.5cm, 3.5cm
• FMM Press Ice tool
20 MAGAZINE
For the Ombré Hearts Design:

1 2
Step 1.
Roll out some pale pink sugarpaste until it is about
4mm thick. Use the FMM Press Ice tool to gently
emboss dots onto the disc. Use the 7.5cm circle cutter
to cut out a disc.
Step 2.
Carefully place the disc of icing onto a foam half sphere.
Reshape if necessary and soften the edge with your
fingers. Leave to dry for a few hours.
Step 3.
3 4
Colour some stiff/firm peak royal icing in four or five
shades of pink for the ombré effect. The easiest way
to do this is to colour some royal icing in a small bowl
to the darkest shade you want it to be. Take a small
amount out (approx. 2 tsp), cover and put to one side.
Add about an equal amount of white icing to the pink
in the bowl. Take out a small amount out (approx. 2
tsp), cover and put to one side. Continue until you have
four or five shades that gradually change in colour from
dark to very pale. You may need to add more white to
achieve this effect.
Step 4. 5 6a
Rub down the royal icing with a palette knife to remove
some of the bubbles. Place all the shades into piping
bags with a No. 1.5 nozzle/tip.
Step 5.
Practice piping pressure piped hearts.
Steps 6a-c.
Pipe two lines of hearts in each shade using the
embossed dots as your guide. I start with the pale at
the top and work to the darkest at the bottom. Retain
the bags for later. 6b 6c
Step 7.
Using your pink, red and white petal paste, cut out 7 8a
three hearts in the different colours with a different
sized cutter. Using a tiny amount of edible glue, layer
the hearts up. Allow to dry.
Steps 8a & b.
Attach some cellophane or plastic sheet to a board with
masking tape. Lightly grease with some white vegetable
fat. Wipe off any excess or it will break the royal icing
down. Pipe a small dot of royal icing on the back of your 8b 9a
heart and attach to the cellophane.
Steps 9a & b.
With a rubbed down bag of white royal icing and a No.
1 tip, pipe tiny picot dots around the edge of the heart.
9b 10
Step 10.
Using the retained bags of pink icing, add more dots
around the hearts.
MAGAZINE 21
Steps 11a-c.
Colour some firm peak royal icing with the gold/ 11a 11b
Autumn Leaf food colouring paste. Rub down a small
amount to get rid of some of the bubbles and make
up a piping bag with a No. 1.5 nozzle/tip. Add a piped
heart in the centre. Leave to dry completely.
Step 12.
11c 12
Place some gold dust in the paint palette. In another
well, pour a small amount of vodka or paint creating
liquid. With a paintbrush, add some vodka to the edge
of the dust and gently mix to create a paint. This needs
to be quite fluid, not too thick and clumpy, or runny
and transparent! Using a fine brush, carefully paint the
heart gold. You do not need to go right to the edge, the
top surface will be fine.
Steps 13a & b. 13a 13b

With a thin sugarcraft knife, gently lift the heart from
the cello. Attach to the topper with a blob of royal icing.
Step 14.
Add a swirl of buttercream to the top of a cupcake and 14 15
add the topper.
For the White Piped Design:
Step 15.
Roll out some white sugarpaste until it is about 4mm
thick. Use the 7.5cm circle cutter to cut out a disc. Use
the 5.5cm and 3.5cm round cutters to gently emboss
concentric circles onto the disc.
Step 16. 16 17
Use the heart cutters to gently emboss two hearts, one
inside the other in the centre.
Step 17.
Carefully place the disc of icing onto a foam half sphere.
Step 18.
Place some pink and some red dusts in the paint 18 19
palette. In another well, pour a small amount of vodka
or paint creating liquid. With a paintbrush, add some
vodka to the edge of the dust and gently mix to create a
paint. This needs to be quite fluid.
Step 19.
Fill in the hearts as desired.
Step 20.
Colour some firm peak royal icing with the gold/ 20 21a
Autumn Leaf food colouring paste. Rub down a small
amount to get rid of some of the bubbles. Make up a
piping bag with a No. 1.5 nozzle/tip, and a bag with a
No. 1 tip.
Steps 21a & b.

Use the No. 1.5 tip to pipe around the hearts. Add a
pressure piped heart to the centre.
22 MAGAZINE
21b 22a
Steps 22a-d.
Use the No. 1 tip to add a running bead detail around
the smallest circle and tiny picot dots around the outer
circle. Retain both bags in a plastic bag or under a damp
cloth.
22b 22c
22d 23a
Steps 23a & b.

Without rubbing down the royal icing, fill a bag with
a No. 42 star tip. Pipe a row of shells all around the
outside of the disc.
23b 24a
Steps 24a & b.

Using your pink bags retained from the Ombré Heart
Design with the No. 1.5 tips, add some more heart
details.
24b 25
Step 25.
Using your gold/Autumn Leaf retained bag, add some
more detail as desired.

Allow all royal icing to set. Then, add some gold dust
to the paint palette and some vodka next to it in a
separate well. Make some gold paint and using a fine
brush, carefully paint all the gold details. You do not
need to go right to the edges, the top surface will be
fine.
Step 27.
Add a swirl of buttercream to the top of a cupcake and 27 28
add the topper.
For the Multi Heart Design:
Step 28.
Roll out some pale pink sugarpaste until it is about
4mm thick. Use the 7.5cm circle cutter to cut out a disc.
MAGAZINE 23
Step 29.
Carefully place the disc of icing onto a foam half sphere. 29 30
Step 30.
Using the retained bag of gold royal icing with the No.
42 star tip, pipe a row of shells carefully around the
edge of the disc. Allow to dry.
Steps 31a & b.

Make some gold paint using the dust and vodka
31a 31b
method as before. Using a fine paintbrush, carefully
paint the royal icing.
Step 32.
Cut hearts in different colours and sizes out of the red, 32 33
white and pink petal pastes.
Step 33.
Layer up the hearts and glue.
Step 34.
Add piped detail with the reserved bags of pink and 34 35
gold and No. 1.5 tips.
Step 35.
Paint any gold detail once dry.
Step 36. 36 37
Attach the hearts to the topper with some royal icing.
Step 37.
Add a swirl of buttercream to the top of a cupcake and
add the topper.
For the Filigree Heart Design:

38 39
Step 38.
Roll out some darker pink sugarpaste until it is about
4mm thick. Use the 7.5cm circle cutter to cut out a disc.
Use the 5.5cm round cutter to gently emboss a circle
onto the disc. Carefully place the disc of icing onto a
foam half sphere. Reshape if necessary and soften the
edge with your fingers. Leave to dry for a few hours.
Step 39.
Using some gold/Autumn Leaf rubbed down royal
icing with a No. 1 nozzle/tip in the piping bag, pipe
a cornelli/filigree lace pattern in the outer section of
the disc. Traditionally, cornelli piping is a very random 40
squiggly line. It does not cross over and does not have
an obvious starting or finishing point. The more random
the better!
Step 40.
Pipe a running bead line around the embossed circle to
tidy up. Let dry.
24 MAGAZINE
Steps 41a & b.

Paint the royal icing with gold dust/vodka paint. 41a 41b
Step 42.
42 43
Attach some cellophane or plastic sheet to a board with
masking tape. Lightly grease with some white vegetable
fat. Wipe off any excess or it will break the royal icing
down. Copy or cut out the filigree heart template and
slide under the cellophane.
Step 43.
Pipe gold/Autumn Leaf royal icing with a No. 1 tip on
top of the template.
Step 44.
Add some tiny picot dots around the edge of the heart 44 45
and some extra on the design if you desire. Allow to dry
completely.
Step 45.
Once the heart has been allowed to dry for several
hours, carefully paint gold with a fine brush.
Step 46.
With a thin sugarcraft knife, gently lift the heart from 46 47
the cellophane. Attach to the topper with a blob of
royal icing.
Step 47.
Add a swirl of buttercream to the top of a cupcake and
add the topper.
For more information about Sarah Thomas and her

classes, please visit: www.thecupcakeoven.co.uk
Template:
MAGAZINE 25
Two-tiers of Cake International this spring

The Sugarcraft, Cake Decorating & Baking show
18 – 20 March 2016 NEC Birmingham
16 – 17 April 2016 Alexandra Palace, London
ThereÕs a sweet treat in store this spring with not Carnival fever is set to take over in 2016 with the
one but two Cake International shows taking place. excitement of Rio looming. Sugar Show Productions
We take a look at whatÕs in store at the globally will be revealing their latest stand out feature ÔThe
recognised event. With dates planned for both Cake Carnival’ - an explosion of party inspired artistry
March and April, the events are a must on any cake realised in sugarcraft and cake. Debuting at the show,
decorating enthusiastÕs calendar and present an ÔThe Cake Carnival’ will provide a visual feast with plenty
ideal excuse to stock up on supplies from a rather to marvel at and new fun ideas to try.
tempting selection brought to the show by industry
Multi award winning baking duo Queen of Hearts
leading experts. As well as restocking your baking
Couture Cakes are set to wow the crowds with their
cupboard, or cupboards, youÕll be able to get hands-on
exquisite buttercream creations. The pair’s new garden
with new techniques and get thoroughly inspired.
exhibit drew gasps of wonder from visitors at last
Joining the ICHF Events Sewing for Pleasure, year’s November show. With each cupcake painstakingly
Fashion & Embroidery and Hobbycrafts show at decorated with a beautiful flower Ð from exotic blooms
the NEC, Birmingham in March, Cake International to the best of British flora, the team has created
makes a deliciously early return with a bite-sized something quite extraordinary - a garden piped from
outing featuring 40 exhibitors and a host of exciting buttercream. The ladies will be available on their stand
special guests taking to the stage to let us in on their to offer expert advice, tips and tricks while visitors
sugarcraft and baking secrets in the Cake International marvel at the colourful detail on show.
Demonstration Theatre.
To coincide with the new blockbuster movie due out
this year, Cake International Gold winner and Best in
Show winner Rose Macefield will showcase her latest
creation; Batman Vs Superman. The astounding life-size
interpretation of the comic book heroes promises to be
another jaw-dropping creation from award winning Rose
- don’t miss this one. The show stopping feature will be
making its debut at the NEC, Birmingham this March and
follows Rose’s alarmingly realistic ÔJurassic Cake’ display
at last year’s Cake International which gave visitors the
opportunity to come face to face with a full size head
of a Tyrannosaurus Rex, a Velociraptor and some rather
cute baby dinosaurs made entirely from cake and
edible mediums.
For more information or to book tickets please visit www.cakeinternational.co.uk

Alternatively, phone the Ticket Hotline on 01425 277988
26
FOLLOW US ON TWITTER @THECAKESHOWS OR FIND US ON FACEBOOK – CAKE INTERNATIONAL
MAGAZINE
Pop along to one of the regular sessions on cake Members from the London and Overseas Area of the
decorating techniques, and brush up on existing skills National Association of Flower Arrangement Societies
at the Taste of Sugarcraft mini workshops. Making (NAFAS) will be bringing floral excellence, new designs
and taster sessions will be available throughout the and inspiration to London Cake International for
weekend and so roll up your sleeves and have a go. The the first time. A stunning floral feature from Lewis
Cake International and demonstration theatres will play Carroll’s Alice in Wonderland adventures together
host to informative tutorials from professionals in the with competitive floral designs will be on display and
industry giving helpful advice and ideas for their baking complement the other amazing features which include
and sugarcraft projects. Batman vs Superman, The Cake Carnival, Queen of
Hearts Couture Cakes.
Mich Turner, queen of couture cakes and award-winning
chocolatier Will Torrent will be taking to the Cake London show goers will also be able to enjoy the same
International Theatre stage once again to impart their workshops, demonstrations, competition pieces and
awe-inspiring skill and trusted techniques. They will be Cake Decorators’ Kitchen. If baking is in your blood
joined by some of the greatest experts from the world and you go to sleep dreaming of your next sugarcraft
of cake baking and decorating. masterpiece then Cake International is the show
for you.
Be wowed by the hundreds of fantastic competition
pieces on display throughout the show. Competition
classes include categories for senior, student and junior
cake bakers and decorators, each entrant competing
FACT FILE: BIRMINGHAM
for the coveted awards from professional judges, led by NEC, Birmingham
Cake International’s Chairman of Judges, Brian Taylor.
18 – 20 March
The Cake Decorators’ Kitchen is the place for tips
9.30am – 5.30pm (Sun 5pm)
and advice from the experts at PME who will be
demonstrating their renowned skill. Perfect techniques, Ticket Prices:
brush up on existing skills and learn something brand Adult £14.00 (£12.00 Advance Price)
Senior £13.00 (£11.00 Advance Price)
new under the expert eye of the team from PME.
2 Day: Adult £20.00 Senior £18.00 (Advance Only)
A first for London, Cake International is going west to
bring a taste of sugar to Alexandra Palace in March. 3 Day: Adult £25.00 Senior £23.00 (Advance Only)
With over 100 exhibitors, the aisles will be full of
Children free if accompanied by an adult with a valid
innovative tools and essential supplies and offering
ticket, otherwise £6.00
the perfect opportunity for London bakers and cake
decorators to stock up. All advanced tickets need to be ordered by 5pm
Monday 14th March 2016
FACT FILE: LONDON

Alexandra Palace, London
16 - 17 April
10 am – 5pm
Ticket prices:
Adult £14.00 (£12.00 Advance Price)
Senior £13.00 (£11.00 Advance Price)
2 day ticket:
Adult £20.00 Senior £18.00 (Advance Only)
Children free if accompanied by an adult with a valid

ticket, otherwise £6.00
All advanced tickets need to be ordered by 5pm

Monday 11th April 2016.
MAGAZINE 27
INTERVIEW
Silvia Mancini
Winner of the Cake Masters
Silvia Mancini Cake Art
Magazine Modelling Excellence
Award 2015, Silvia has gained
a reputation for her exquisite
models with a quirky style and
fun expressions. Silvia instantly
fell in love with cake decoration
when she came across it six years
ago and has taken the cake world
by storm since she became a full
time cake decorator in 2013. Here,
she tells us more about her sugar
adventure…
Tell us about you and your family
I come from Italy, I’m 37 years old and I
live with my ten year old daughter and my
partner in a small town overlooking the
Adriatic Sea.
What is your background, have cakes

always been your career?
No, since completing my studies in
Commercial Foreign Languages, I’ve been
employed by a family business. One day,
while Googling for some ideas for my
daughter’s birthday cake, I stumbled on an
amazing cake decorated with sugarpaste… it
was love at first sight!
I bought many books regarding cake design
and I attended some professional pastry
classes. I started making cakes for my
friends consulting online tutorials and then,
thanks to my visibility on Facebook, I was
contacted by a number of bakeries. So, the
story started…
Do you remember your first paid cake

order?
The first paid cake that I created was for a
girl who had fallen in love with her French
Bulldog. It was the first time that I had
sculptured a realistic animal and I was
28 MAGAZINE
Interview
worried about how long it would take to

produce. However, it turned out to be the
fastest work that I had done!
If you weren’t making cakes, what do

you think you would be doing?
At this moment, I couldn’t imagine my
life without my cakes!
How would you describe your cake

style in three words?
Unusual, soulful, funny.
Where do you get your design

inspirations from?
My source of inspiration is not always
the same... sometimes it arrives out of
the blue and I can’t wait to construct my
idea. In other cases, when I have specific
requests which tend to be more difficult,
I use Google to find inspiration. The web
is always a good place to find help.
Can you give us a top tip for

modelling?
Having a sense for proportions with well
controlled movement is a good starting
point. Creativity and eccentricity are
essential to create original models.
What has been your most challenging

modelling creation?
The ‘Beauty and the Beast’ cake was
certainly the most challenging one! I
wanted to create a special project for
the Cake Show in Bologna in 2013. The
theme was ‘Walt Disney Fables’. I had no
intention of reproducing the classic story
and characters. I knew I would be taking
a risk, as the judges preferred traditional
styles. It wasn’t easy working on such
a big cake but I had such fun making
it, and although I had no reward, I was
extremely satisfied! I think that this is
when my ironic style began!
MAGAZINE 29
“Bea” creation
30 MAGAZINE
What kinds of models do you LOVE to What are your top three cake many sacrifices that I’ve made along the
make the most? decorating tips for our readers? way.
Babies are my favourite models, because Patience, passion and having fun.
they allow me to indulge in funny How do you achieve a work life
expressions. What has been the best highlight in balance and what do you do to relax?
your career to date? To be honest, I don’t have a work life
What is your most recognised model? It has been, with no doubt, the 2015 Cake balance... but listening to music while I’m
I think my most recognised model is Masters Magazine Awards! working is a good way for me to relax.
‘Bea’, maybe because it has the sweetest
and most original expression that I have Tell us how it felt to win the Cake What are your three most favourite
ever created. Masters Magazine Modelling creations to date?
Excellence Award? One of my favourite creations to date is
With so many cake artists out there It was hard for me to keep control! The the one I produced for the United Nations
creating beautiful models, do you nomination had been unexpected. To of Sugar Art to support the Global Fund
have any favourites that you think are know that so many people loved my in its fight against HIV, TB and Malaria,
rocking it right now? work was more than I could ever ask because I knew it was for an important
Karen Portaleo is one of my favourites; for. Receiving the award from a such cause.
her creations are never ordinary! prestigious jury has paid me back for the
MAGAZINE 31
Another cake I love is ‘Matilde, the Little

Painter’. I had a dream to reproduce one
of my daughter’s favourite pastimes, so I
created this cake.
The third creation that I prefer to date

is my ‘Friendship Cake’. It was like
remembering my history, thinking about
my friends and imagining the future. I
think I conveyed these feelings because a
lot of people love this cake.
Who are your best cake friends?

Even though it’s not easy to find real
friends in this world, I was lucky in
meeting such a funny person, Maria
Cristina Schiazza - I love her and her
work!
What plans do you have for 2016?

So far, my plans include teaching classes
all around the world and taking part in
some important foreign trade shows.
For more information about Silvia

and her work, visit:
www.silviamancinicakeart.it
Photo credits: Sabrina Pierantozzi
32 MAGAZINE
MAGAZINE 33
How’d They
Do That?!
A new feature for this issue, we show Vintage Parisian Romance Cake
you an eye-catching cake that leaves you From Floral Cakes by Jessica MV
wondering “How did they do that?!”, then
break it down, making it easy to achieve
with step-by-step techniques guides.
FABRIC EFFECT ROSETTE

1. Cut thinly rolled out gum
paste into two circles, one
13cm and one 14cm in
diameter. Vein them with a
silk veining tool.
2. Frill the edges with a small
rolling pin.
3. Gather at the centre point of
each circle to create a ruffled
rosette.
4. Attach the two pieces with
the smaller layer above. Put
pieces of aluminium foil
between two layers to create
dimensions for the rosette
and let them rest on a large
forming cup.
5. Use gum paste and the Sugar
Art Studio’s Brunia Berries
silicone mould to create the
berries and dust with silver
foliage lustre dust.
6. Attach isomalt gemstones
in a circle at the centre of
the rosette using piping gel.
Insert the branch of silver
Brunia Berries through the
very centre of the rosette.
7. Once dry, dust the flowers.
Apply a thin layer of piping
gel to the edges of the rosette,
on the berries and on the
gems, then apply the glitter of
your choice.
34 MAGAZINE
TOP TIER
1. Cut rolled out fondant into a square
panel and emboss the four edges with
a stamper of your choice. Paint the
embossed area with toffee or gold
lustre dust.
2. Cut a plaque out of a printed Paris
themed edible picture using a
template.
3. Cut out other favourite images within
the theme and an oval shaped fondant
panel. Apply the images in your
inspired order with piping gel.
4. Apply the decorated panel on the top
tier. Paint the edges of the plaque with
dark chocolate petal dust and dark
chocolate dust diluted in lemon extract
in random dots inside the oval panel,
and rose gold highlighter on the edges
of the oval panel.
MID TIER
1. Cut rolled out fondant into a vintage
decorative panel using a template of your
choice. Apply an edible printed picture
of flowers (or any image you love) to the
panel with piping gel and apply the final
panel at the centre of the tier.
2. Press a piece of fondant into the FPC
Curlicues silicone mould, trim the backs
and attach them at the four corners of the
tier, two together to create heart shapes.
Once dry, paint them with rose gold
highlighter.
BOTTOM TIER
1. Cut thinly rolled out gum paste into strips
of 6cm wide and texturise each one using a
silk veining tool.
2. Gather it at one side into a dress like
ruffled piece and attach one by one on the
cake with water.
3. Let them dry then paint them with pink
petal dust diluted in lemon extract.
4. Cut thinly rolled out gum paste into long
strips 3cm wide and frill both sides of each
strip with a rolling pin or a ball tool.
5. Gather them into frilly ruffles and apply
them in double layers on a line on the top
edge of the tier with water. Let them dry.
6. Highlight the edges of all ruffles with rose
gold highlighter diluted in lemon extract.
To find out more about Jessica’s cakes, visit:

www.facebook.com/FloralCakesbyJessicaMV
MAGAZINE 35
Elevenses
Advice ~ Competitions ~ Bake Clubs ~ Reviews
Ask the Expert

Cake Conundrums and Decorating Dilemmas!
Colour Palette Precise Points

Q: How do you decide on the colour palette Q: What’s your secret for achieving perfectly
for a cake? sized and positioned dots on your cakes?
A: I either work according to a client’s brief, A: I think it comes down to having a steady
Peggy Porschen using colour swatches or mood boards. I piping technique and good spatial awareness.
also use a ribbon guide for colour reference. For smaller cakes, I simply start by dividing
To create new designs for my collections, I the bottom edge of my cakes into 4, than 8
Peggy is an award-winning cake designer, research new trends and create mood boards and so forth until I have the density of dots
author and head of a leading bespoke cake before I start making the cake. I usually sketch required. I mark these points with either a
company and cake academy in Belgravia, my designs and colour them with water scriber pin or a piped dot. Then I do the same
London. She is passionate about creating colours as they are most true to nature. I also going upwards until I reach the top edge of
edible works of art for special occasions
love mixing different food colours to create the cake.
and is renowned for irresistibly pretty
new shades, rather than just using one colour
and elegant designs. Peggy has acquired
an enviable client list including many
or ready-made fondant colours. Consultation Tips
celebrities, Royals and members of high Q: What top three things should I consider for
society. Her book, Cakes in Bloom, won the Shaky Hands a wedding consultation?
2015 Cake Masters Magazine Best Book Q: My hands always shake when I’m piping, A: 1. Be prepared:
Award. what’s going wrong?! Try to get as much information from your
A: Absolutely nothing! It’s normal to shake, client before the meeting as possible, in order
especially if you are a little bit nervous and to guide your client towards a design that
Royal Icing Consistency haven’t done much piping before. If piping is perfect for them. This information should
Q: Do you have any tips for getting the perfect around the sides of a cake, tilt it slightly away include the date, the venue, the floral scheme,
consistency for outlining and flooding cookies from you and rest your other arm on the edge the cake budget and anything specific that
with royal icing? of the table. This arm should support the arm the client might want to incorporate into the
A: I always compare the consistency of my that you are piping with, so you will have design.
outlining icing to that of toothpaste, it should much more stability and feel steadier. If piping
look glossy but not too wet. The important from above, always support the piping hand 2. Present yourself and your work as well as
thing is to first add water until the icing has a with your other hand and lift the bag about an possible:
very soft peak that falls over but then it holds. inch or more from the table. This way, the line This should start with yourself and move on to
After that, paddle the icing over a flat surface has time to drop and evens itself out before it your premises, display cakes, tasting samples
with a palette knife until it is perfectly smooth, touches the surface. and portfolio.
without any air pockets. Otherwise your
line can break as the air pockets pop when Floral Cascade 3. Keep it personal:
squeezing the piping bag. Q: How do you work out the sizes of flowers Planning a wedding is a very personal affair.
needed for a floral cascade down a cake? To a bride and groom, it is very important
For flooding consistency, I use a 4 to 6 seconds A: I use cake dummies and gauge the that their suppliers are reliable and share
rule. This is how long it should take until the number and sizes of flowers from there. For their vision. Make them feel as comfortable as
icing flattens after leaving a trail with a palette your first floral cascade, it’s better to slightly possible and be confident when guiding them
knife. It is also important to work quickly so overestimate the flower quantity required. through the creative process.
that your icing doesn’t dry up around the edge Keep a record and images of your cake so
of your work area. The tiniest lump of dry icing that you can scale the numbers up or down
can contaminate the whole bag and you will accordingly for your next order.
have to start again.
Sugar Storage
Q: What is the best way to store sugar flowers?
A: I store my sugar flowers wrapped in tissue
paper and a cardboard box or plastic container.
Keep them away from direct sunlight as they
will fade and from damp conditions as the
sugar could melt.
Miniature Cakes
Q: Miniature cakes are so time-consuming,
what are your tips?
A: Make sure you have a reasonable minimum
order per flavour, colour and design in order
to produce efficiently. From my experience,
working in a team of three is the fastest way to
layer and ice miniature cakes. I would also limit
the number of mini cake orders per week so
that you have room for more profitable tiered
cake orders.
36 MAGAZINE
Hidden Hearts!
Find the 10 hidden hearts for
your chance to win this Cookie
Collection Bundle from Peggy
Porschen, worth over £75!
Email your answers to

content@cakemasters.co.uk
Closing Date: 1st March
* UK only prize
!
WIN PEGGY PORSCHEN
Dietary Requirements
Things to think about when baking and decorating a cake for those with allergies and dietary requirements
Gluten Free
Gluten is a protein found in all standard wheat
flours used for cake making. Gluten traditionally
gives cakes their structure; without it, cakes are
drier and more crumbly. You can try rice, polenta
or potato flours instead or there are plenty of
gluten free self raising and plain flours available.
Xanthan gum is a useful ingredient for baking
with gluten-free mixes as it improves the texture
and shelf life of your baked products.
Vegetarian
Don’t just assume because it’s not a lump of Nut Free Halal
meat, it’s meat free. Gelatine based products, Nut free isn’t just about not including nuts in Think about animal fats, gelatine and insect
such as marshmallows, mousse and jelly, aren’t your cakes. For severe allergies, there needs to dyes. Sprays and glazes often include alcohol
veggie. Plus, food colours and glazes are often have been no contact with anything that could too, and you can’t use alcohol based products
not vegetarian. If baking with cheese, make sure contain traces of nuts. Check the packet of other for making edible paints.
it is vegetarian. ingredients you are using, chocolate, sugarpaste
and frosting for traces of nuts. Make sure you
Dairy Free are making the cake in a nut free environment. Egg Free
Use margarine or vegetable shortening in- Often people request egg free cakes due to
stead of butter. Use alternative milks such Vegan religious reasons or allergies, but they are not
as soy, almond or coconut. You’ll need to For vegans, there can be no dairy, eggs or always vegan so are still happy for you to use
think about alternatives for cheesecakes animal based products in your cake and dairy products.
and cream cheese frosting. Check your decorations. Don’t forget ingredients such as Think about other ingredients such as royal ic-
sugarpaste because some have traces of chocolate and royal icing. As with vegetarians, ing, which contains egg whites. Here, corn syrup
milk. remember gelatine, food colours and glazes. can be used to make a similar egg free icing.
MAGAZINE 37
Book & Tutorial Reviews

The Prairie Girl Cupcake Cookbook Clean Cakes Dolce
Jean Blacklock Henrietta Inman Laura Zavan
$16.95 £20 £17.99
Appetite by Random House Jacqui Small Publishers Murdoch Books
A cute book for cupcake lovers from the Brilliant for those who love experimenting From an Italian food expert, Laura Zavan,
Prairie Girl Bakery in Canada. The bakery with new flavours and alternative ingredients, who grew up near Venice, Dolce showcases
prides itself on baking with delicious this book is all about baking with whole, 80 authentic cake and desserts recipes
ingredients and this simple, successful ethos is natural and nourishing ingredients. Whether in this beautifully presented book. With
what Jean hopes to pass on in her book. With you’re looking for gluten free, vegan or traditional classics such as Tiramisu to new
five everyday cupcakes used as the basis for all dairy free recipes, or simply those without and updated versions, including Rose &
of the bakery’s flavours, the book really shows refined sugar, the recipes in this book provide Raspberry Tiramisu, served in pretty glasses,
how to combine aspects such as frostings wholesome and stunning substitutes. With or Limoncello Tiramisu, there’s something to
and toppings to make tasty cupcakes. The 75 beautifully photographed recipes, we suit all tastes. Each accessible recipe is written
book shows how home baking can be taken were excited to see the variety of bakes that with the home cook in mind so it’s simple
up a notch with their everyday menu, full can be made with this clean outlook. Clean to recreate these Italian treats. Plus, there’s
of favourites, and their ‘Treats of the Week’ Cakes includes both foundation recipes so much to try: cakes, biscuits, pastries and
which add something different. and inventive ideas with distinctive flavour gelato. It’s like going on a tour of Italy from
combinations. your kitchen!
NO-BAKE! Cakes & Treats Cookbook Hand Painted Cake Tutorial Little Girl Fondant Figure Tutorial
Hannah Miles Nevie-Pie Cakes mimicafe Union
£9.99 £20 £6.54 / $15
Lorenz Books Neviepiecakes.com/tutorials Find mimicafe Union on Vimeo.com
This book is all about simplicity! The recipes Natasha Collins shares her trademark, Beginning with information on tools used
involve no baking, so you can rustle up painted cake style with you in this video and basic tips that make the whole process
treats quickly, ahead of time or at the last tutorial. Starting with a video on tools, she of modelling easier, such as how to stop your
minute. Starting with basic techniques and goes through the colours and paintbrushes fingers getting sticky, this video tutorial is
ingredients, NO-BAKE! is packed with a she uses, and offers some advice on cleaning. really informative. Sachiko goes into a lot of
variety of recipes from Crispy Cakes, upgraded With over 30 minutes of video, Natasha offers detail, with over two and a half hours of video,
to combine brilliant flavours, to full cakes some great advice on how to build up from so the tutorial is perfect for novice modellers.
and ice cream desserts. We were impressed the placement of the design to layering up all She starts with making eyeballs, moves onto
by how professional the recipes look, despite the painted details freehand. She shares her the head and facial expression, then making
being simple, home-baked (or home un- wealth of experience of painting onto cakes the body parts, clothes and finally, putting it
baked) treats. We would love to try the Ginger to make it really easy for any level of cake all together. By showing you each stage in real
Truffle Squares, Peanut Chocolate Fudge Cake decorator or painter! Also provided is a PDF time, Sachiko makes it easy for you to recreate
and are intrigued by the Pineapple and Coffee with steps images and lots of tips. her adorable figures and go on to make styles
Truffle Cake. of your own.
Visit www.designer-cakes.com/cakemasters for FREE video tutorials

by
38 Paul Bradford
MAGAZINE Sugarcraft School with promo code NEWYEARTREAT
Cake Hack
Elizabeth Marek, Artisan Cake Company,
Shortcuts, tips and tricks to help
you in the kitchen!
3. Attach a wooden skewer to the base of the create leaves. If you want more leaves, wait
shows us how to make trees using grape stem with some floral tape. This will allow you for it to dry fully, brush on some more melted
branches. Trees are really tricky things to to easily insert the finished tree into a cake chocolate and add more coconut.
make because they have a lot of features and it will be stable.
that are hard to recreate using fragile 9. Place stems on the edge of a cup or bowl
edible ingredients. These are realistic for a few hours until the chocolate sets. Place
looking trees made within a reasonable them in the fridge to speed up the process.
amount of time.
Watch the video tutorial on www.sugargeekshow.com
1. Prepare your grapes. You need at least

three grape stems to make a few good trees.
Carefully remove the grapes and put them in
a container to eat later (yum!), red seedless
grapes stems seem to be a bit stronger. 4. Melt down some chocolate candy melts or
dark chocolate chips until smooth. Dip the
stems into the chocolate or use a spoon to
cover the stems in chocolate.
10. Cut some straws to push into your cake
6. Gently tap the stems on the edge of the bowl where you want your trees to be. All done!
so that the excess chocolate drains off, to stop
them getting too thick and heavy.
2. Taking some floral wire (about 20 gauge), 7. Make leaves by colouring some flaked
wrap it around the stems and branches to stop coconut in a Ziploc bag with a little yellow,
the stems bending once they are covered in green and ivory food colouring. Shake the bag
chocolate. You can even add more branches until it is the desired colour of green.
by breaking of bits of stems, wrapping wire
around it and attaching it to the main stem. 8. Gently dip the wet trees into the coconut to
Product Review! Sugar Shapers by Innovative Sugarworks

Sugar Shapers are tools designed for The textured side design on the tools is not
sculpting, shaping, blending, texturing and just useful for the colour code, it also adds
modelling with sugarpaste, marzipan and brilliant grip. Made of a flexible but durable,
modelling chocolate. There is a Firm Tip food grade TPE, the Sugar Shapers sit
set and a Soft Tip set, each containing six comfortably in your hand as you work with
double-ended tools. them and allow you to be efficient with your
sculpting. When creating this little model of a The chisels feel like tools that the more you
lion’s head, we used several of the tools, some use, the more you will discover that they are
soft, some firm. We found it almost instinctive useful for. It would be great to try them out for
to know which to use when, but when unsure making sugar flowers, or sculpting on large
of the most suitable for a specific task, novelty cakes!
practising on a spare bit of fondant soon gave
us the answer.
We tried out the tools with a bit of modelling,

inspired by the Jungle Party tutorial from the
last issue of Cake Masters Magazine, and were
really impressed. Sugar Shapers give you a
lot of control when using them to shape or
add detail; it is easy to accurately achieve the Sugar Shapers are a great addition to a cake
effect you are aiming for – especially if you decorator’s toolkit as they are a pleasure
have both sets. to work with. Once you’ve got some, you’ll
wonder how you ever did without them!
A particular favourite tool of ours is the Lip
Chisel. The curved shape with a flat hook at For more information, visit:
the end was perfect for creating the lion’s innovativesugarworks.com
mouth, making an intricate job very simple.
We loved how working with the tools gives
you a really light touch, but could also create
deep, sharp impressions in the sugarpaste.
The six tools each have a smaller and larger
version of the same chisel at either end, and
the chisels are colour coded so the Soft Tip
tools match the Firm Tip tools. Red is the Trip-
Tip Chisel, orange for the Bone Chisel, green
for the Round Tip, yellow is Square Tip, indigo
the Lip Chisel and light blue for the Pointed
Chisel.
MAGAZINE 39
BE MY
Valentine!
MOVIE NIGHTS
COLLABORATION
Back for a second year, this time with a movie theme, the Be My
Valentine! collaboration aims to show the many sides of love at the
most romantic time of year. With a team of 100 cake artists from all
over the world, this collaboration is a great opportunity to showcase
the talent of the industry. We spoke to the organiser, Hajnalka Mayor,
of Zorica’s Cake Art, to find out more.
Tell us about your collaboration

I started the Be My Valentine! collaboration last year, and most of the members
wanted to do it again for a second year. I was also contacted by many other cake
and sugar artists who wanted to join to us. This time, I asked for help from Isabel
Tamargo, of Tartas Imposibles; without her, this collaboration wouldn’t exist. Her
enthusiasm and support were what I needed to go through with this project.
This year’s collaboration is based on great movies with romantic characters.

Dramas, romantic movies, action and adventure, sci-fi, fantasy movies, love
triangles, classic relationships, one party love, and vendetta for love are all in the
repertoire.
Tell us about a few of the pieces that have been made

We aimed to show through these movies how being in love can bring joy,
happiness, or the opposite: sorrow, sadness. How love can betray, how love can
make you crazy, things you never imagined – whether this is a good or a bad thing.
The finished pieces are all very beautiful, I hope everyone will love them as much
as we do. It was a very exciting project for the artists. Everyone has a favourite
movie and you can feel the love that went into each creation.
How did you decide on this group of people for the collaboration?
We have a very talented team of 100 members with many well known cake and
sugar artists from all over the world. I’m really proud of them. We have most of
the artists from last year, and we were also searching for talented sugar artists
who are new to collaborations, or who had never been in one. I asked everyone to
create something artistic based on their chosen movies/characters in any form of a
painted cake or sugar art.
If you were to do it again, what would you do differently?

Personally, I think I’ll never be the main admin of another collaboration.
But I’m very grateful for all the support and trust that came from our
members, especially from Isabel. I can’t thank her enough.
This collaboration is very entertaining. Enjoy, and Happy
Valentine’s Day everyone!
For more information, visit:

Facebook.com/BeMyValentinecollab
www.bemyvalentinemovienights.com
Lovin’ from the Oven, Sweet Revolutions by Domy, Zorica’s Cake

Art, Roses and Bows Cakery and Keyforcakes & Naranjalmon
40 MAGAZINE
MAGAZINE 41
Love Locket Cookies

Tutorial
By Mary Valentino, Emma’s Sweets
Mary Valentino, of Emma’s Sweets, is a self-

taught cookie artist and has been decorating
cookies for two and a half years. Inspired by her
daughter, Emma, she channels her creativity and
energy into creating edible works of art!
Equipment Required
• Roll out cookie dough
• Royal icing
• KopyKake projector
• Airbrush machine
• AmeriColor AmeriMist Chocolate Brown
• Piping bags
• Decorating tips: 1.5 and 2
• Scribe tool or toothpicks
• Royal icing – AmeriColor brand used for all colours
listed:
• Red: Super Red + Chocolate Brown gel pastes
• Brown: Chocolate Brown + Super Black gel pastes
• Gold: Gold gel paste
• Key cookie cutter
• 1mm straw
• Heart cookie cutter: 3¾” wide by 3½” high
• Round shaped cookie cutters for the locket bail: 1¾”
and 1¼” in diameter
• Rose mould
• Red fondant – add a small amount of Chocolate
Brown gel paste to darken
• Dusting pouch – filled with equal parts of corn starch
and icing sugar
• Paint palette
• Rolkem Super Gold
• Vodka
• Flat edged brush
• Edible brown marker
• Cool fan - keep the cookies in front of a fan between
icing the different sections as this speeds up drying
and leaves a nice sheen on the cookies
42 MAGAZINE
Steps 1a-e.
Cut out the heart from your cookie dough. Place on a 1a 1b
prepared baking sheet. Using the 1¾” round shaped
cutter, position it at the top of the heart as shown and
cut. Then use the 1¼” round cutter and cut just below
the larger round cut out. Press the two pieces together
at the seams before baking.
Cut out the key shaped cookie. Using the 1mm straw,
push it through the top of the dough to make a key
hole.
Bake as per instructions and allow to completely cool

prior to decorating.
1c 1d
1e 2a
Steps 2a-d.
Insert the image into your projector. Place the heart
cookie on the projector base. Turn on the projector so
that the image appears on the cookie.
With your flat edged brush, thinly brush the brown

icing to cover the entire keyhole area and slightly
beyond. Ice the locket bail with gold flood consistency
icing and a tip 2. Allow the icing to crust over, about 30 2b 2c
minutes.
2d 3a
Steps 3a-d.
Place the cookie on the projector and position the
image on the cookie. Using tip 2, begin icing the cookie
by outlining the keyhole and border of the cookie first,
then immediately filling the cookie using red flood
consistency icing. Use your scribe tool or toothpick to
evenly distribute the icing and allow it to dry for 8-12 3b 3c
hours.
MAGAZINE 43
3d 4
Step 4.
Ice the key cookie using gold flood consistency icing and
a tip 2. Allow to dry for 8-12 hours.
Steps 5a & b.
Place the heart shaped cookie on the projector. Using 5a 5b
an edible marker, trace the middle heart. Remove
from the projector. Airbrush the inner small heart and
the outer edge of the entire cookie. Allow it to dry
thoroughly, about 30 minutes.
Steps 6a & b.
Outline the small middle heart with gold medium
consistency icing and a tip 1.5. Using flood consistency 6a 6b
gold icing and tip 2, outline and flood the outer border
of the heart. Allow the icing to crust over prior to
moving on to the next step, about 30 minutes.
Step 7.
Place the cookie on the projector. Using medium 7 8a
consistency gold icing and tip 1.5, begin to pipe the
designs on the cookie. Allow to dry for four hours.
Steps 8a & b.
Place some of the Rolkem Super Gold dust on the paint
palette and mix in a small amount of vodka. Use your
brush to paint on the entire gold surfaces of the cookie.
The product dries quickly – within minutes. Lightly
airbrush the outer edges of the cookie with Chocolate 8b 9a
Brown airbrush colour.
Steps 9a-c.
Pipe small details onto the key cookie with gold
medium consistency icing and tip 1.5. Once the icing
dries, approximately an hour, use the Rolkem Gold
(with vodka) and a flat edged brush to paint the entire 9b 9c
cookie. Wait a few minutes and then lightly airbrush
the outer edges.
44 MAGAZINE
Steps 10a-f.
Dust the silicone rose mould and shake out excess 10a 10b
powder. Push the fondant into the mould and remove
any excess from the sides. Squeeze the fondant out of
the mould. Using stiff consistency gold royal icing, pipe
a small amount on the back of the rose and gently press
onto the key cookie. Use the Rolkem Gold to paint on
the fondant rose.
To find out more, visit: www.emmassweets.ca
Photography by Amy Vee Photography
10c 10d
10e 10f
MAGAZINE 45
Wafer Paper vs. Icing Sheets

The What, When, and the Why!
With the popularity of wafer paper, many cake decorators ask the
questions: what is the difference between wafer paper and an icing
sheet? And when do you use wafer paper over an icing sheet, or vice
versa? We spoke to Debbie Coughlin, owner of Icing Images, to gain
some expert advice in this area.
A Short History...
Wafer paper is most
commonly found as a
potato starch paper. It is
often mistakenly called rice
paper. There are different
thicknesses of wafer paper,
which cause its ease or
difficulty of use.
Up until a year ago, wafer

paper didn’t taste good
and it had a chewy texture.
Icing Images introduced
a flavoured wafer paper
at the beginning of 2015.
Prior to that, Icing Images
refused to carry wafer
because the flavour
detracted from the flavour
of the cake. Icing Images
Premium Wafer Paper
tastes similar to an ice
cream cone; it is thin, easy
to use, and is available in
colours allowing for more
versatility and convenience.
Icing sheets, also known as

fondant sheets and frosting
sheets, are an edible paper
that is sugar based. Over
two decades ago, icing
sheets were brought to the
marketplace when edible
printers changed to a more
progressive method of
printing, and away from
expensive printers that
printed directly onto the
cake.
Wafer Paper Fairy, Chef Mitchie Curran
46 MAGAZINE
What are the differences and what should you use them for?
Wafer Paper Icing Sheets

• Can be used with steam to • Thicker than wafer paper
be folded and creased • Won’t hold its shape unless under the
• Strong enough to hold its right conditions
shape • Has a peel off backing Icing Images
• Has one textured side and • More resistant to water Flexible Premium Icing Sheet
one smooth side • Can be used with high temperatures

• Melts when in contact with • Available with edible lustres
water Icing Images Premium Wafer Paper
Perfect for printing edible images as
• Thinner than icing sheets
they provide crisp, clean details when
• Often have imperfections
printed on
Great for 3D shapes, quilling and frilling
to create curves and movement Ideal for lying flat on top of a cake or
on the sides as borders
Ideal for decorations that stand off the
cake, such as flowers, keep their 3D Backing helps it keep sturdy in the
look printer
Not great for printing as it doesn’t Great for working with isomalt
provide a crisp picture
Lustres are perfect for adding extra
Wrinkles when placed flat on a cake bling
Not great for 3D decorations that

stand off the cake
Why use the Icing Images brand?

Premium Wafer Paper and Premium Icing drying and cracking, saving customers
Sheets both taste great! It is so important money on ruined sheets and reducing
not to add anything to your cake that frustration with less cracking. Customers
detracts from your hard work and your have also found the premium brand
reputation of delicious tasting cakes. After easy to remove from the backing with its
all, if you are the world’s best decorator, easy-peel backing. All the Premium Icing
but your cakes taste awful, what do you Sheets are easy to print on with the free
think the customer remembers? With printing program, iPrint™, which requires
their great vanilla flavour, Icing Images no codes, allows text and frames to be
Premium Icing Sheets and Premium Wafer added, and also allows multiple pictures
Paper will not detract from your cake no to be printed on the pre-cut circles. For
matter what flavour your cake is. Plus, edible images on cakes, cupcakes, cake
Icing Images adds convenience and beauty pops, or candy, Premium Icing Sheets are
because their wafer paper is already perfect since they come in a variety of
coloured, allowing you to simply create pre-cut sizes from 1.25”, 1.5”, 2”, 2.5”, 3”,
beautiful decorations. 2.5x3” and 8”.
Icing Images has used and sold just about Icing Images edible papers are designed
every brand of icing sheets. It wasn’t to make decorating easier, while adding
until they released the Premium Icing the benefit of great taste, amazing quality,
Sheets that their customers fell in love! with outstanding customer service!
Premium Icing Sheets are flexible. In
bakeries, decorators constantly leave For more information on Icing
packs open which cause them to dry, crack Images’ products, visit:
and prematurely fall off their backing. www.icingimages.com
Icing Images Premium Icing Sheets resist
Premium Icing Sheet Wedding Cake, Ted Scutti & Adam Starkey
Premium Wafer Paper Cake, Jean Schapowal
MAGAZINE 47
NEW Preston Store

Our second store is now OPEN! Shop
in person for your cake decorating
supplies, attend classes and get help
from our friendly staff.
The Cake Decorating Company
1st Floor, Tickled Trout Services, Junction
31 M6, Preston New Road,
Samlesbury, PR5 0UJ
(1 hour free parking)
www.thecakedecoratingcompany.co.uk
info@thecakedecoratingcompany.co.uk +44 (0)115 969 9800
48 MAGAZINE
WINNERS
We are excited to share with you interviews with a
selection of winners from the last Cake International
in Birmingham, November 2015, as it’s a great way for
aspiring entrants to get the insider information – and
maybe inspire a few new cake decorators to enter!
Cake International is the best cake decorating show in
the UK and the highlight is the fabulous competition
cakes. We are very proud to be the official supporter
of the next shows in Birmingham, NEC, 18th-20th
March and London, Alexandra Palace, 16th-17th April.
Hopefully we’ll see you there!
Katerina Schneider
Art of Cake Design
Award: Gold, 1st in Class & Best in Show

Category: J – Supported or Sculpted Novelty
Cake
What was the inspiration behind your design?

I really like the quilling technique and I was
looking for a possibility to transfer the technique
to a cake made with sugar. I like to make 3D
cakes so I had the inspiration to do a quilling
pattern on a vase.
How long did it take to make?

Three weeks, day and night.
Did anything go wrong?

The quilling pieces were very fragile and nearly the hotel in Birmingham, the top of the cake evening, a lot of the judges came to me to
70% of it broke during the work. Especially at was a little bit damaged. Luckily, I had enough discuss my cake. They did ask me how I made
the last day before the show - my grandmother material with me to repair it in the hotel. it. They were astonished at how it could be
accidentally destroyed the last pieces and so possible, how the quilling pieces did not break
I had to work all night to make new pieces. I How do you feel about your award? and so on. Also, one of them said to me ‘please
nearly had a heart attack. I am overwhelmed. I thought it was impossible. do such a cake every week for me!’
My hope was to get a Gold. I have been doing
What was it like travelling with your cake to CI? cake design for only four years, and I didn’t think Will you be entering again?
I came with my husband by car. We had to drive that such a great result could be possible. A Of course. The judges did ask me which category
1,300km from Germany to Birmingham. It took dream come true. it will be next year. Because in 2014, I received
two days of travelling. The cake was in a box and 1st in Class in the Shoes and Handbags category.
did stand free in the car. No hard brakes and no Did you get any feedback from the judges?
hard curves were allowed. When we arrived at It was very funny, on the second day in the
MAGAZINE 49
Daniel Diéguez
Daniel Diéguez Cake Artist
Award: Gold & 1st in Class

Award: Gold
Category: K – A Decorative Exhibit

I had the idea going around in my head since October.
I did an ink drawing of a sleeping spirit of the forest.
I liked the effect very much and I decided to use it as
reference, though I changed it a lot. I suppose that I
have also been influenced by Hayao Miyazaki’s film
Princess Mononoke, though the resulting cake is quite
far from this.

I spent four whole days working from the structure to
the last details. Plus, the night before entering, I had to
repair it from transport damages.

At the hotel room, the light was really awful so I could
not repair it properly, and it was the same situation
at the contest tables. So the piece wasn’t properly
repaired.
How do you feel about your award?

I’m really happy with the feedback of the public and
the other competitors. There were so many great
entries and great people around.
Sylwia Sobiegraj
Have Some Cake
by Sylwia Sobiegraj
Award: Gold & 2nd in Class

Category: G – Shoes and Handbags

I was inspired by a leather hand woven Gucci handbag.

A lot. I had a pair of shoes to match the handbag,
but they accidentally broke a few days before the
competition.
Did you get any feedback from the judges?

I am over the moon about winning such a prestigious
award, especially as it was my first CI entry.
50 MAGAZINE
Ben A Cullen
The Bake.King Cakecrafts
Award: Gold
Category: J – Supported or Sculpted Novelty
Cake

I have always loved art and tattoos. I was an
apprentice tattooist before trying my hand at
cake making. So I wanted to combine the two to
show more of my personality in this competition
piece.

I was absolutely ecstatic on the day and I still
am. I’ve entered three times, all this year. I
received Bronze in Manchester, Silver in London,
and to finish the year with a Gold was amazing
for me.

Yes, it was Alan that advised me in London as to
how to better myself for the Birmingham show.
As soon as I saw my award, I went and found
him. He is always such a great influence for me
and I take note of everything he says, as it seems
to have helped me a great deal.
Nathasja Flapper
Flappergasted Cakes
Award: Gold Did anything go wrong? How do you feel about your award?
Category: K – A Decorative Exhibit Yes. The horses head was sculpted three times, I was nauseous continuously from the moment
his fur, his colouring, things broke. He turned we left home to the moment I got a photo with
What was the inspiration behind your design? green when I tried another brand of black the Gold card. I cried when I saw the photo. I
I wanted to do something to stretch my skills. airbrush colour, and it took a lot of time to make started just two years ago, so being here was
Anatomy and horses are hard. Lady Godiva him grey again. There were no problems with a dream, and getting Gold was a dream come
made sense. Though it’s an old legend, the story Godiva. true!
itself is timeless: people will always struggle with
heavy taxes and other government bills. Godiva What was it like travelling with your cake to CI? Will you be entering again?
stands symbolic for the end of a financial crisis. Scary! I never travelled that far with a cake, so Yes, absolutely, I think I’m a Cake International
the long car and ferry trip were scary. I built a addict now!
How long did it take to make? box to her size, and she was secured with screws
The making took approximately 180 hours, but through the bottom. She had a strong frame
including all the research, it could go up to 300 inside, so she should’ve been fine - and she was.
hours. As with many artists, I lose track of time.
MAGAZINE 51
Vicki Smith
Incredible Edibles
Award: Gold & 1st in Class

I had created a sloth as part of a collaboration piece. I love
sloths and wanted to continue creating awareness for these
little guys, but also push the boundaries of my skills by
making a hanging cake. Additionally, I wanted to have my
fur technique judged.
What was it like travelling with your cake to CI?

I wasn’t as bad as I usually am! My only concern was for
the fur, it may be knocking and coming off with bumps in
the road as I hadn’t tested this technique in transit. Plus,
the fur against the weather; too much rain and it would go
soft - game over.

I’m absolutely ecstatic about my award, coming 1st and
Gold is truly amazing.
Lou Cross
Sugar & Spice Gourmandise Gifts
Award: Gold
Category: L – A Small Decorative Exhibit

I wanted to try sculpting on a larger scale and came across
an American sculptor who had made busts of wonderful
old men in her ‘Jester’ series. As soon as I saw their faces,
they made me smile - my mind was made up right then!

Initially, yes, mostly with proportions (it needed to fit
within an imaginary 12 inch cube). But I ate the mistakes,
as it was made from Rice Krispies Treats and modelling
chocolate, and just started again!

Astonished! I’d never been to CI, let alone competed in
anything before. I cried like a baby when I saw the award
card! I was praying for a Merit, just for showing up and
coping with the nerves… I was SO close to not going at all!
Will you be entering again?

Definitely! (I say that now, but I still have time to chicken
out). It was an incredible experience, and to be able to
meet all my Facebook cake-y friends in the flesh was
priceless. A FAB weekend!
52 MAGAZINE
Jennifer Ziemons
Jenny’s Cake & Miniature World
Award: Gold & Gold

Category: K – A Decorative Exhibit & L – A Small
Decorative Exhibit

I have always loved tiny-tiny things. I collect
everything that is much smaller than average.

To prepare a creation like this takes immense
quantities of time, patience and work. I toiled
on my little kitchen for three weeks, eight hours
a day.

The judges liked them, they rewarded me with
two Golds.
Adela Joann Calvo

DELICUT CAKES
Award: Gold

I grew up with the Gremlins, I loved the plot
in the film. Gizmo was so lovable, I even had a
cuddly toy. Then there was Stripe who was an
evil little thing, but without whom there would
not be a story.

The complete piece is edible except for the
internal supports. The upper part is so heavy but
I did not put in enough support, especially as it
was going to travel so much. Bit by bit, Stripe
began to crouch which meant that it lost about
10cm in height.

I was overjoyed to get the award! There is
nothing like that feeling of satisfaction after
hours and hours of work to have your piece win
a Gold.

The judges gave me fantastic feedback. They had
spotted the problem and advised on stronger
structural food safe material.
MAGAZINE 53
Vicki du Plessis
Tiki’s Bakehouse
Award: Gold

I found some work by an American ceramic artist, Cory
McCrory, and totally fell in love with it. One piece I
particularly liked was like an apartment block with lots of
characters in the windows. This was my initial inspiration
and it grew from there.

Just over three months as I had to work around a full time
job. I had a week off when I got the main construction
done, an hour or two here and there and my days off from
work to complete the rest.
What was it like travelling with your cake to CI?

I have never been so nervous driving in my life before, every
speed bump and pothole turned me into a wreck. I was so
relieved when I got to the NEC and unpacked my piece and
saw it was fine.

Absolutely overwhelmed and delighted. It’s the first time
I’ve ever entered and I didn’t dare hope that I would get any
kind of award. When I saw I had been awarded Gold, I burst
into tears, I was in total shock. It still feels a bit like a dream.
Justin Lynch
Justin Lynch Sugar Art
Award: Silver

I went for a garden theme with this sugar piece, finally
deciding upon a chocolate sculpted face (based on the
green man) and a selection of sugar flowers that are found
in many British gardens – nasturtium, sweet peas and
honeysuckle.

Altogether, my piece had over 200 hours of work in it. I
stopped counting after a while as it can sidetrack you! The
chocolate face and flowers were all coloured by hand with
various brushes and edible powders, to achieve as realistic
a result as possible.

I am incredibly grateful for my Silver award! It was my first
time entering CI, so I wasn’t really expecting anything -
54
especially MAGAZINE
as the talent was so incredible this year!
MAGAZINE 55
NEVER MISS AN ISSUE

| JULY 2015
ISSUE 34
• Each issue packed with beautiful cakes

• Easy to follow step-by-step projects
• Recipes, competitions, expert advice
• The latest cake trends
• Interviews, events, cake shows and
competitions + much more!
E 1
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MAGAZINE 57
Marie Antoinette
and her Greedy
Dog Modelling
Tutorial
By Silvia Mancini,
Silvia Mancini Cake Art
Silvia’s creations are born out of her two

great passions: baking and modelling. The
realisation that the two could be combined
to produce delicious and visually stunning
cakes and desserts was, for Silvia, an
eureka moment, and she hasn’t looked
back. Initially self-taught, Silvia has since
attended many specialised training courses
to enhance her knowledge. This has
given her the skills she needs to make her
beautiful creations, always personalised in
the unique and irreverent style for which
she has become renowned. As well as
making her own creations, Silvia organises
individual and group training courses all
over the world, participates in cake design
events throughout Italy, and collaborates
with ice cream salons and patisseries
as a consultant or lead designer in the
decorative phase of production. Silvia won
the Cake Masters Magazine Modelling
Excellence Award 2015.
Equipment Required
• Big and small ball tools
• Rubber brushes, soft and hard point
• Craft knife
• Piping tubes
• Round cutters, 9cm and 4cm diameter
• Rolling pin
• Tin foil
• Polystyrene sphere, 10cm diameter
• Round dummy, 20cm diameter
• SARACINO Modelling paste: flesh coloured, fuchsia,
pink, light pink, white, brown, black
• Paintbrushes
• Edible gel colours
• Foam pad
• Long and short toothpicks
• Edible dust colours
• The cake under the topper is 23cm diameter. The
biscuits around must be higher than the cake
58 MAGAZINE
To make the skirt:

1a 1b
Steps 1a-c.
Cut the polystyrene sphere just over halfway and cut
the front side so it is flatter. Cover it with the aluminium
foil. Roll out the white paste and cut out a semicircle
15cm wide. Envelop the front, flatter side of the
hemisphere.
1c 2
Step 2.
Paint some fuchsia flowers using the edible gel colours.
3a 3b
Steps 3a-e.
Roll out the fuchsia paste and cut a circle with the
bigger cutter, then make a hole in the centre using
the small one. Place this disc onto the foam pad and
frill the edge. Cut away a section and fold it to create
ruffles. Attach it to the top of the hemisphere as in the
image.
3c 3d
3e 4a
Steps 4a-d.
Roll out the pink paste and cut a larger semi circle, this
time to cover all of the back of the skirt. Place it on the
back of the skirt, adding folds and wrinkles.
4b 4c
4d 5a
Steps 5a & b.
Use the ball tool to flatten the top centre of the skirt to
make a place for the torso to sit.
MAGAZINE 59
5b 6a
To make the torso:
Steps 6a-d.
Roll about 20g of the flesh coloured paste into a
teardrop shape. Flatten the top side diagonally and add
pressure with your finger to push out the breasts. Pinch
the neck.
6b 6c
6d 7a
Steps 7a & b.
Make a line across the breasts where the top of the
dress will start. Roll out the fuchsia paste very thinly
and cut a rectangle shape in the length from the
bottom of the torso to the indented line, wide enough
to wrap around the whole torso. Put a drop of water on 7b 8
the chest and attach the rectangle around it, starting at
the front then flush with the sides.
Step 8.
Make the shape of the breasts using the dresden tool.
Steps 9a & b. 9a 9b
Thread a long toothpick through the torso. Push it into
the skirt so it sits on top.
To make the arms: 10 11a

Step 10.
For the sleeves, roll the pink paste into a cylinder about
6cm long and cut it in half diagonally.
Steps 11a-d.
For the forearms, roll the flesh coloured paste into a
cylinder the same size as the sleeves and cut one end
diagonally. Shape the wrist between your two fingers. 11b 11c
Flatten the palm with a dresden tool, then bend the
hand so the palm faces upwards. Repeat to make the
left arm, but without bending it up at the end.
60 MAGAZINE
11d 12a
Steps 12a-d.
For the left hand, make two cuts, one for the thumb
and one for the index finger. Bend over the other
fingers then the thumb so the hand is pointing.
12b 12c
12d 13a
Steps 13a-d.
Assemble the arms. Use small toothpicks to join the
sleeves to the arms. Use a drop of water to attach the
arms to the body.
13b 13c
13d 14a
Steps 14a-d.
Roll out some fuchsia paste thinly and cut a long strip.
Frill it using a toothpick and cut it in half. Attach at the
bottom of the sleeves as frilled cuffs.
14b 14c
14d 15a
Steps 15a & b.

Roll out some thin sausages of fuchsia paste. Attach
around the shoulders for the top of the sleeves, cutting
away the excess at the back.
MAGAZINE 61
15b 16
Step 16.
Mark the collarbone with a dresden tool.
To make the face:
Steps 17a-c.
With about 30g of flesh coloured paste, make a ball as
17a 17b
smooth as possible with no cracks.
Start to make a dent by rocking the side of your little
finger in the middle of the ball, to create the little dent
that we have between our nose and forehead. Push in
the sides of the head in line with this dent to model the
forehead and the temples.
17c 18a
Steps 18a-d.
Use the dresden tool to make two scores either side
of what will be the nose. Start to work with the tool to
push the nose in at the sides and up at the bottom. Use
a big ball tool to define the eye sockets and continue to 18b 18c
shape the point of the nose.
18d 19a
Steps 19a-c.
To make the nostrils, push the silicone brush up and
down so that they are more oval shaped than round.
Push in at the sides of the nose to define the outer
curves with the silicone brush, then on top with the 19b 19c
dresden tool.
Steps 20a & b.

Cut a small smile and lift the upper lip up with the knife. 20a 20b
62 MAGAZINE
Steps 20c & d.

Push in underneath to define the lower lip. Rub the 20c 20d
dresden tool on the lips gently, using a circular motion
to round off the edge of the upper lip.
Steps 21a-c.
21a 21b
Make the little dent between the nose and the mouth
with a very small ball tool. Define the edges of the
mouth using the soft rubber brush. If it’s necessary, cut
some paste to shape the chin.
21c 22a
Steps 22a & b.

Now proceed to the eyes. First draw the outline of the
eyes, then cut the sockets and remove the paste.
22b 23a
Steps 23a & b.

Take two small pieces of white paste. Before pushing
them in the socket, check to see if it’s the right size.
Lightly push the little balls into the centre and ease
them to the edges of eye sockets so there are no gaps. 23b 24a
Steps 24a & b.

Cut two small circles of light blue paste with the end of
a piping tip and attach them to the eyes using the ball
tool. Cut the excess away.
24b 25a
Steps 25a-c.
Cut a small disc of flesh coloured paste and cut it in
half to create eyelids. Attach them (don’t use water!)
over the eyes, pressing just on the upper side with the
dresden tool. Cut the excess on the upper side and cut
the bottom edge to be a neat line.
25b 25c
MAGAZINE 63
Steps 26a-d.
At this point, paint the details of the eyes, the eyebrows 26a 26b
and the lips with gel food colourings. I’ve also added a
beauty spot.
26c 26d
Step 27.
With the edible dust colour, add blush to the cheeks
using a soft big brush.
Step 28. 27 28
Once the head is dry, attach it to the body.
To make the hair:
Steps 29a & b.

Make a rough cylinder with the aluminium foil for the
hair and push a long toothpick through it. Push it onto
the head of the figure.
29a 29b
Steps 30a-d.
Cut three strips of light pink paste and wrap them
around the aluminium hair.
30a 30b
30c 30d
Steps 31a-d.
Roll out some light pink paste thickly and cut different
sizes of hair locks with pointy ends. Start to attach the
locks of hair to the front of the head with a bit of water
and twist the ends. Continue adding the locks until you
have covered all of the head.
31a 31b
64 MAGAZINE
31c 31d
Steps 32a-d.
Roll out some thin sausages of light pink paste to make
the little locks for the front of the hair. Add some line
32a 32b
dents as in the images with the dresden tool and knife.
32c 32d
Step 33.
Cut three strips of rolled out fuchsia paste and roll them 33 34a
up to form three small roses to attach as a hairpiece to
one side.
To make the dog:
Steps 34a-e.
Roll the brown paste into a teardrop shape and curve it
to form the bottom. Make the scores for the back legs
using a hard rubber brush. Define this area using the 34b 34c
dresden tool. Cut the excess at the top away.
34d 34e
Steps 35a & b.

Roll some paste into a small sausage, thinner at either
end, and cut it in half. Attach them under the body with 35a 35b
the thinner ends at the back to make the back paws.
Score with a knife to define the paws.
MAGAZINE 65
Steps 36a-d.
Roll some paste into two long sausages, both thinner at 36a 36b
one end and flat at the other end. Attach them to the
body with the thinner part at the top to make the front
legs. Cut scores to define paws and use a dresden tool
to dent below the knees.
36c 36d
Step 37.
Make a small ball for the head and pinch one side to 37 38
make the snout come out.
Step 38.
Cut out small holes for the eye sockets and the nose.
Smooth the holes using a small ball tool. Take two small
pieces of white paste and one of black paste and put
them into the holes.
Steps 39a-c. 39a 39b

For the full cheeks, make a small ball and cut it in half.
Attach them to the cheeks. Use a dresden tool to make
some marks on them.
Steps 40a-c.
Cut the ears and the eyebrows and attach them using
a drop of water. Cut two small circles using the tip of a 39c 40a
no. 5 piping tube and add them to the cheeks to make
them bigger on the sides. Finally, colour the eyes using
the edible gel colours.
To find out more, visit: www.silviamancinicakeart.it
40b 40c
66 MAGAZINE
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A
Sweet Success
Story
Sweet Success is a Nottingham based family business that supplies ready to
decorate cakes for cake decorators to fill and finish. Having heard great things
about this time saving service, and having tasted a few of their delicious cakes,
Cake Masters thought we’d investigate further. Here, we share with you what
we’ve discovered, from the history of the company to the journey of the cakes,
and of course, we’ve done a taste test too!
Carrot Cake
Moist sponge with even
History distribution of raisins and

reaches the customer in the same condition
as it leaves. Each cake is hand packaged by a walnuts. Great softer texture;
member of the Sweet Success team using high- would be best chilled for
Sweet Success was started in 1993 by Paul grade food packaging to keep the cake fresh working with.
and Cathy Brown, and is now run by their and in perfect condition. The company have
daughter, Rebecca, and her husband, Mike. put lots of time and effort into developing
With over 80 years of baking and cake their packaging over the years, and have Red Velvet
decorating experience between them, Sweet specially made boxes to fit each size of cake Soft, moist cake
Success specialise in providing ready to perfectly. As they trim the large slabs of cake with a closer
decorate sponge cake bases, rich fruit cake into squares prior to packaging, there are texture and that
bases, and sugar icings for the cake decoration plenty of offcuts for ‘quality control’ testing, trademark red
and sugarcraft market. Previous generations and customers visiting their Nottingham shop colour.
of the Brown family have been running are always keen to try some tester samples
bakeries in Nottingham since 1910! too!
Death by
Paul and Cathy had spotted a gap in the The cakes are delivered by a specially Chocolate
market. Ready to decorate cake bases are selected, reputable courier within 1-2 Richer
ideal for hobby cake decorators who prefer working days of placing the order. All of chocolate
decorating to baking. They are also a great the cakes have a five week shelf life, leaving sponge with a
product for professional cake decorators plenty of time to do the decorating! Orders closer texture
who want to increase the number of orders are collected by this courier and delivered for a moist,
they can complete each week by outsourcing within two working days of the order being fudgy cake.
the baking. Many Sweet Success customers placed.
now place orders every week, others only
Rich Fruit Cake
occasionally when a last minute cake disaster
Great depth of flavour
strikes – but overall, there are an impressive
and mixture of fruit and
number of repeat customers who have been
nuts. No need to feed it
loyal since the business started out over 20
with extra alcohol as it
years ago.
arrives moist and with a
good crumbling texture.
The Cake Journey Vanilla Cupcake (large size)

A small team in Nottingham bakes all of the Moist, spongy cake. Subtle but
cakes – most of the bakers have been working lovely vanilla flavour. Large size
for Sweet Success for nearly ten years, so they is 1cm taller than the standard
are real experts. They bake cakes in round size. Baked with an almost flat
tins and big sheets so they’re surrounded by surface – perfect for decorating.
the lovely smell of freshly baked cake all day
long. Sweet Success use a mixer with a 100
litre bowl – big enough to make the batter for
65 8” round cakes at once. Their largest sized
cake is nearly 30” long and contains 27 eggs –
imagine getting that into your oven!
Once cooled, the cakes are then packaged for

transport. This is the most important part of
the process, as they need to ensure the cake
many bizarre cake

There have been
most memorable
requests, but the
as ke d to bake hundreds of
was being the Millennium
e of
cakes in the shap
99. They had to
Dome back in 19
wo ks to bake the cakes
buy lots of
sh ape, but funnily
in to get the right er
really dropped aft
enough, demand es fin ish ed…
pa rti
the millennium
68 MAGAZINE
Sweet
found Success we Our Experience
out of the fridge overnight before use made
e re one
Cake In r exhibitors
it easy to work with. This filling is made with
of the
ternat at the unsweetened Belgian chocolate and is really
over 2 ional s very fi
0 year how a rst To put Sweet Success to the test, we smooth. However, we loved working with the
a stan s tt
d at ev ago, and h he NEC ordered a 12” square Death by Chocolate ganache – a perfect ready-to-use product.
The cu ery CI ave ta
sh ken It was so simple to heat it up to the right
workin rrent manag ow since th
cake, some Chocolate Filling Cream, ready-
temperature for pouring and spreading, but
g at th ing dir en. to-use Dark Chocolate Ganache and Sweet
hasn’t e fi ec
missed rst show ag tor was Silk Sugarpaste, then transformed it all would also be great whipped up for piping.
year w ed 13
hen sh one since – into pretty little mini cakes. Plus, it tasted delicious!
a
e was excep nd
in hos t the
a baby p it al hav Arriving in one large, and surprisingly heavy,
! ing cardboard box, the delivery was quick and
well packaged. Each item was packaged
individually then added to the larger box so
it wouldn’t move around. The cake itself was
Vanilla Genoese wrapped in plastic inside the thick cardboard
Light, spongy cake. Subtle box, with the two layers divided by baking
but lovely vanilla taste. parchment. We loved the addition of a longer
Chocolate piece of parchment under each cake, as it
Genoese made it really easy to separate and move the
Light, spongy layers.
cake. Cocoa is well
balanced, strong but
not too rich. After the two layers of ganache on our mini
cakes had set in the fridge, we were ready to
cover them with sugarpaste. Sweet Success’
Sweet Silk was good to work with, the colour
kneaded in easily without going sticky and
rolled out well. To finish off our pretty pastel
mini cakes, we decorated them with Cake
Eggless Lace.
Sponge
Only As we got to work measuring and cutting the
slightly less cake for our mini cakes, it was great to see that
rise! Although the cake had been evenly baked and reacted
a denser as any home-baked cake would. The cake held
texture, it is together well as we divided it into cubes, but
still light and with chilling time, it would be great for more
moist. Great creative carving.
taste.
Overall, the experience was brilliant. Mini

Lemon Cake cakes are notoriously time-consuming, due to
Light, spongy their small size and the amount of steps to get
cake. Fresh and each one right. Cutting out the time of baking
zesty taste. and leaving the cake to cool, then making
the filling and ganache by hand, just made
Chocolate Cupcake the whole process quicker. It gave us more
(standard size) time to focus on the decoration but without
Rich, moist, fudgy sponge, Once our cake was cut, it was time to fill and compromising on taste - we didn’t even have
much like the Death by coat with ganache. The Chocolate Filling to turn the oven on! Whether you’re a hobby
Chocolate. Standard size is Cream came in a strong food bag, which was baker who doesn’t always have time to bake
that of a fairy cake. Baked boxed in cardboard. Upon arrival, it was fairly and decorate, or a professional who needs to
with an almost flat surface – hard due to the cold weather, but leaving it save time to meet the demands of your orders,
perfect for decorating. this really is a great service.
stories was
ggest success
One of their bi ra te cu pcakes back
y to deco
launching read s are the ‘go
Sweet Succes
in 2008 – now ke bu sin esses when
small ca
to’ supplier for ds 10 0s or even
der deman
a corporate or es at sh or t notice.
ak
1000s of cupc e batter for
were piping th
Originally, they , bu t soon had
akes by hand
individual cupc m ac hi ne to speed up
ecial
to invest in a sp d ke ep up with
they coul
the process so
demand!
Sweet Success offe
r
eight flavours of ca To find out more about
ke,
with Red Velvet be Sweet Success, visit:
ing
the newest additio www.sweetsuccess.uk.com
n
to their range.
MAGAZINE 69
Vintage Suitcase
Cake Tutorial
By Uta Alma Hornemann,
Alma Pasteles
Uta grew up in the south of Germany and always family to Munich in Germany, and has mostly
loved baking. After finishing her studies in designed customised wedding cakes since then.
chemistry and marketing, she worked for many Uta is basically self-taught. She has learnt from
years in Switzerland for worldwide leading IT online courses but most of her knowledge comes
companies, heading Advertising and Marketing from trial and error. In the last few years, Uta has
Communications. been featured in several magazines, including
Alma Pasteles was founded in 2010 in Spain, DIY Weddings Magazine USA, Cake Masters
where she lived with her family for six years Magazine, Braut in München, and on blogs
after moving there from Zurich. This is where such as Style Me Pretty, Green Wedding Shoes,
she decorated her first cake and fell immediately Hochzeitswahn, and Hochzeitsguide.
in love. At the end of 2011, she moved with her
Equipment Required
• Rolled fondant • Vintage trim mould
• Gum paste • Colour palette
• Flexilace • Printed template from a suitcase
• Drying rack lock
• Alcohol 70% • 6 prepared Styrofoam balls, glued
• Foam Pad on a 20 gauge wire
• 3 sizes of rose petal cutters • Edible glue
• Rose leaf cutter • Veining board
• Ball tool • Rose leaf veiner
• Rolling pin • Floral tape
• Edible paper • 26 gauge green wire
• Food colour printer or ordered • 20 gauge wire
printed edible paper • Wooden stick
• Small scissors • Lace mat
• Large scissors • Brown, cream and burgundy food
• Crafting knife colour
• Drinking straws in different sizes • Brown, green, pink and aubergine
• Ruler dusting powder
• Brushes in different sizes • Darker gold lustre dust
• 3 small sizes of circle plungers, • Gold powder colour
with one very small circle cutter
• 2 oval cutters Bottom tier suitcase = 30x20cm
• Round cutter Middle tier hatbox = 7” round
• Frame mould Top tier round standing suitcase = 6”
• Trellis mould round
• Button mould
70 MAGAZINE
To decorate the bottom tier suitcase:
Steps 1a-c.
Start with the handle: Roll out a sausage about 24cm
1a 1b
long and 1.5cm thick. With the rolling pin, press/roll
down one side. Flatten with your fingers to the desired
shape.
1c 2a
Steps 2a & b.
Align the sausage against a cake board so it stays
straight and doesn’t move when texturing. Shape the
edges on both ends so the texture side is a little longer.
2b 3a
Steps 3a & b.
Using a 20 gauge wire, dip in edible glue and push it
through the entire handle. Bend the sausage to the
desired shape by holding the ends of the wire.
3b 4a
Steps 4a-c.
Use a wooden stick cut into two pieces. Add some
glue and push the wooden sticks into the sausage
right beside the wires. Take a small straw and push it
over both the wooden stick and the wire. Measure the
distance between the two ends and mark the position
on the bottom. Leave the handle to dry.
4b 4c
5a 5b
Steps 5a-c.
Make patches for the corners of the suitcase: Roll out
a piece of fondant in the same colour that you used to
cover the bottom tier suitcase. Cut out six circles.
Roll out some lighter fondant and cut out small
circles using the medium circle plunger for the metal
adornments at the edges. Cut out 28 circles (five circles
per edge on the top and two per edge at the bottom).
Flatten the circles a little bit. Cut two of the larger
circles in half for the four corners on the bottom part of
the suitcase.
MAGAZINE 71
5c 6a
Steps 6a & b.
Apply glue on all circles. Attach the circles at the
corners as shown. Attach the four half circles on the
bottom part of the suitcase.
Stick the small circles on the corners as shown (five on
each top edge and two on each bottom edge).
6b 7a
Step 7a.
Make the suitcase locks: Cut out your paper templates.
Place them on some rolled out gum paste and cut out
two of each. Also, cut out two circles with the large
circle plunger.
Steps 7b & c.
Place the three pieces on top of each other and make 7b 7c
the area for the oval hole. Use the small oval plunger
and cut out an oval shape. Place the circles halfway
over the oval shape. Cut out 16 small circles with the
smallest circle plunger and stick them on the lock as
shown.
Step 8.
Place the two locks on the front of the suitcase. Make 8 9a
sure they are positioned with the same distance each
side.
To decorate the middle tier suitcase:
Steps 9a-c.
Make the lace according to the instructions written on
the package. Add the colour before you start to mix.
Apply the lace mixture to the lace mat. Use the scraper 9b
for this. It should look like the image. Dry in the oven at
60°C for 20 minutes.
9c 10a
Steps 10a-d.
When dried, release the lace carefully from the mat.
Cut out the lace and place on kitchen paper. Apply glue
to the back of the lace. Cut the kitchen paper around
the lace and use as a transfer sheet to apply it onto 10b 10c
the cake.
72 MAGAZINE
10d 11
Step 11.
Cut away overlapping lace.
12a 12b
Steps 12a & b.
To finish up the lid, roll out a thin sausage with the
same circumference as the middle tier. Add glue to
the bottom of the lid and stick the sausage all around
the lid.

To make the handle, roll out two sausages a little bit
thinner than the one for the lid. Pinch together the two
ends, twist the sausages and pinch together the other
two ends. Turn the pinched edges up so it looks like
the image.
13c 14a
Steps 14a-d.
Take a piece of gum paste and press it into the trellis
mould. Remove the excess gum paste. Take the trellis
out of the mould and make another one. Cut out two
similar shapes to build up the shape.
14b 14c
Step 15. 14d 15

Attach the twisted cord with edible glue and place the
moulded pieces over the ends. Hold until it sticks.
To make the top tier suitcase:
Step 16. 16 17
To make the handle of the top tier suitcase, repeat
Steps 1-4 with cream gum paste. Pinch the wire ends
together as close as possible. Leave to dry
Step 17.
Make the lid and the clasp of the top tier suitcase:
Roll out a piece of fondant in the same colour as the
top tier suitcase. The length should the same as the
circumference of that tier. Cut out two stripes, one
2.5cm wide and the other 1.5cm wide.
MAGAZINE 73
Steps 18a-c.
Spread glue all around one side of the tier. Put the
18a 18b
2.5cm wide stripe around one end of the cake. Put the
1.5cm stripe around the other side.
18c
19 20a
Step 19.
To make the clasp, press some gum paste into the
mould and cut off the excess.
20b 20c
Steps 20a-d.
Roll out a thin sausage. Place it on the top of the tier.
Start on the side with the small stripe, which is the
bottom side of the suitcase. Mould a small button (I
used a small half ball) and place it where the two ends
come together.
20d 21a
Steps 21a-c.
Attach the handle to the top tier: Twist the wires and
push the straw over them. Cut out an oval shape that
is slightly bigger than the bottom of the handle. Place
the oval cut out where desired on the top tier suitcase.
Apply edible glue to the bottom of the handle and stick
it on top of the oval shape.
21b 21c
Creating the vintage look:

22a 22b
Steps 22a & b.
Prepare the luggage stickers, the postcard and the
love message in a file on your computer and print it
on edible paper with a food colour printer. Cut out
everything, apply edible glue to the back and place on
the suitcase tiers.
74 MAGAZINE
Steps 23a-d.
For the vintage frame, take a small piece of gum paste 23a 23b
and push it in the mould. Remove from the mould,
apply edible glue on the back of the frame and stick the
love message in the centre. Turn around the frame and
stick it on top of a rolled out piece of gum paste. Cut
the gum paste around the frame. Push in a 20 gauge
wire. Let it dry over night.
23c 23d
Step 24.
Paint the gold details. I used two colours to paint the 24 25
details in gold, one is shinier that the other one. Mix
the two gold tones separately with alcohol.
Step 25.
With the shinier gold tone, paint everything that should
look like gold:
- the vintage frame
- the locks on the bottom tier
- the small circles on the edges of the bottom tier
- the adornment at the end of the rope handle of the
second tier
26a 26b
Steps 26a & b.
With the regular gold lustre dust mixture, paint the
closure of the top tier and the rope handle. Just to give
a matte shine.
Step 27. 27 28a

Dust all three tiers using a wide brush to give an
antique look. Mix cornflour and dark brown dust to
reach the desired colour.
To make the flowers and the leaves:
Steps 28a-c.
Colour two tones of pink for the roses. Use the small
and medium sizes of the petal cutters. Cut three petals
with the small and one petal with the medium cutter.
Cut the medium petals in half. 28b 28c
MAGAZINE 75

Thin out the edges and apply edible glue. Wrap the half
sized petals around the Styrofoam ball. Add the three
small petals.
Step 30.
29c 30
Cut out five petals with medium thin edges, apply
edible glue and add as the next layer. Let this set for
some hours.
31a 31b
Steps 31a & b.
For the last layer, cut out seven large petals. Thin the
edges, apply edible glue and layer over the five petal
layer.
32 33a
31a
Step 32.
Stick some pieces of paper in between the petals and
leave it to dry.
Steps 33a-e.
For the leaves, roll out some green gum paste on the
veining board. Cut out the leaves. Dip a wire in glue
and push into the leaf. Place the leaf in the veiner and
press the top part on the leaf. Thin the edges and let it
dry over night.
33b 33c
33d 33e

To dust the roses, I used pink for the lighter hues and
an aubergine colour to achieve the darker hues. Add
cornstarch if necessary. Tap with a paintbrush at the
centre of the flower and on a few edges.
76 MAGAZINE
Steps 35a & b.

I used moss green and brown for the leaves. Apply the
35a 35b
colour from the lower part of the leaf to the upper part.
36a 36b
Steps 36a & b.
Use a piece of floral tape to bind the three leaves
together.
37a 37b
Steps 37a & b.
Insert a straw into the cake where you would like to
position the flowers. Finish by arranging the flower
bouquet.
To find out more, visit:

www.almapasteles.com
MAGAZINE 77
2015
The Amazing Cake
Competition Inspired by WI
NNE
T-Shirt Designs RS!
The ever popular Threadcakes is an online cake
competition with a twist. Artists are tasked with
the challenge of recreating one of the 5,000 t-shirt
designs on the community sourced t-shirt website,
Threadless. In this competition where art meets
cake, there are two categories: 2D cakes and 3D
cakes. We love this competition because every
year, it produces an incredibly high standard of
cakes, and the 2015 competition was no different.
We spoke to some of the winners to find out more
about their incredible pieces.
Mr. Chuwawa
By Avalon Yarnes, Avalon Cakes
3D Winner: Grand Prize
Winner of the 2014 Cake Masters Magazine Novelty

Cake Award, Avalon has been a fan of Threadcakes for
years: “I love this competition and every year, I look
forward to looking at the pieces,” but this year, she
“just had to give it a go”! After “eye-ballin’ this design
for almost three years”, Avalon chose Lora Zombie’s
Mr. Chuwawa. It was an easy decision because Avalon
is a “huge fan of watercolour” and “adores” Lora’s
work. Lora’s designs gave Avalon “a bunch of awesome
colourful pieces to choose from” but she couldn’t resist
the little Chihuahua: “It has it all: a face, a challenging
structure and I’d been itching to make a dog!”
When explaining the difficult task of recreating

this design into a stunning cake, Avalon said, “the
hardest part about my design was trying to make a 2D
watercolour portrait work in 3D! Not only that, but
getting the angles right, so that when the inspiration is
next to the finished photo, it looks as close to identical
as possible.”
During the process, Avalon did “a lot of standing back

and comparing” because she wanted to make him
identical. We think Avalon’s cake is perfection, but
learnt that even fabulous and experienced cake artists
can always see some flaws in their work: “I came up
short in a few areas, but I think, overall, he was pretty
spot on to the painting!” There is always one aspect of
a cake that causes problems and for Avalon, this was
the plaid coat which “after failing twice and having a
full-on kicking and screaming fit, I finally came up with
a technique that worked!”
Avalon is really glad that she entered this year as “it

was so much fun”, and is extremely happy to have won
the 3D grand prize, saying, “it feels so great!” She’s
proud to have taken part in what she describes as
“honestly... the BEST YEAR YET.” When we asked her
to name her favourite cakes, Avalon replied with a
list: “I truly loved so many, it’s too hard to name them
all! I completely agree with the judges’ top choices,
but I also have to shout out to Sherin Rizwan, Renay
78 MAGAZINE
Zamora, Corinna Maguire, Jacki Fanto, Brittani this year’s entries and “loved how diverse all view is not available: “I like to give it, as I say,
Diehl, Amber Wills, Karen Keaney, Hajnalka the designs and cakes were.” A few of Kylie’s ‘an Ana’s touch’” We think the whole cake is
Mayor, Dalana Fleming and, of course, Lizzo favourites that weren’t winners were, Liberty seamless, she has perfectly judged the design
Marek for all their amazing work! I’m sure I Soul by by Jacki Fanto, Speed is Relative by of the owl’s back. We agree with Ana that it
missed some, so please forgive me.” Amber Wills and The Mysterious Game of the is important “that you can appreciate, not
Thrones by Shani Christenson. just the front, but in all angles - that’s the
Sharkbro wonderful part of the 3D cakes.”
By Kylie Mangles, Letterpress Bakery God Owl of Dreams
3D Winner: 2nd Place By Ana Remígio, CUPCAKES & DREAMS Ana also thought “the level this year was truly
Portugal amazing”. Her top choices were Punk Rock
Kylie chose this design by Citizen Rifferson 3D Winner: 3rd Place Cock by Dalana Fleming, Vegetarian Zombie
because she was looking to push herself and by Karen Keaney, Liberty Soul by Jacki Fanto,
“Sharkbro would do just that.” The unique Ana chose this design by Juan Manuel Orozco Dinner In The Sky by Corinna Maguire,
style and subject matter drew her eye as because “I LOVE owls!” She even owns one Sharkbro by Kylie Mangles, inksPIRATE
she “loved the colours. The fact that it was a - “my sweet and lovely Nyra, that I adore.” by Heather Sherman, Logic by Sherin Rizwan,
shark eating his own leg (yes...leg!) was pretty Although having made many owl inspired Walkman by Elizabeth Marek and of course,
awesome too.” Kylie told us how she “tried cakes before, she has “done cakes, mini cakes, Mr. Chuwawa by Avalon Yarnes, “that I loved”.
to replicate the t-shirt design as closely as cookies, cupcakes, toppers, you name it…” She is “truly amazed and so HAPPY” to have
possible” but knew some things would be a Ana couldn’t resist transforming this fantastic won this place in the competition: “I feel
little bit different. design into a 3D cake: “When I saw this for truly honoured and thankful to be among
the first time, I knew that I had to do it! I love such amazing artists and to see my work
“Creating a 3D object based on something all the details and the complexity… and the recognised worldwide.”
drawn in 2D is a challenge since a drawing colours of it! I have to say that it’s one of my
doesn’t have to work in 3D space.” Kylie favourites of all time.” inksPIRATE
explained that some aspects of the cake By Heather K. Sherman, Art2Eat Cakes
took several attempts to get right: “the way With such an intricate design, it took Ana 3D Winner: 4th Place
everything lines up and works together close to 55 hours to make the cake, including
doesn’t always turn out how you think it will, “a feather marathon” to create the hundreds “I am super-mega-ultra-psyched to have
so there was a lot of trial and error.” of feathers needed. The back and upper wings placed with so many jaw-drop entries,” says
alone had 300 feathers, so she had a long Heather, who is still in shock about her place
Most of all she “enjoyed the challenge of it.” process of “cut, mark, paint, dust, cut, mark, - but we think her cake definitely deserves it!
Having been placed second in this fierce paint, dust.” Ana commented, “I like to include The inksPIRATE design by Brian Nur Afandi
competition, Kylie is “beyond honoured to be as many details as possible and as close as initially “jumped out” at Heather, “full-blown,
in the top of this incredibly talented group possible to the original,” but recreating a flat in Technicolour”. But looking at it again “as a
of cake artists.” She “was blown away” by design is a challenge in 3D where the back caker”, she “grimaced and put it in the ‘maybe’
MAGAZINE 79
category”. It was clearly meant to be though,
because Heather kept going back to it: “I
realised it spoke to a deeper symbology that I
couldn’t resist. I saw a Kraken born from the
spilled Ink of Darkness, pulling at a vibrant
rainbow-sailed Ship of the Soul, locked in
the constant struggle of light, art and colour
against the blackness of non-existence and
despair. I had to do it. I seriously doubt it was
what the original artist had in mind, but who
knows!”
As another design that had to change slightly

to be recreated as a 3D cake, Heather knew
“it just wasn’t going to be pixel-exact. There
is simply too much depth in this sculpture
versus the super-flat ink style of this
particular drawing.” Heather also departed
from the original design with the addition of
colour, but commented that she did her best
to “duplicate details like the positioning of the
masts, tentacles, etc. so as to provide visual
continuity with the original sketch. There was
quite a bit of measuring and pattern drawing
for this one.”
Heather explained that she hit “several snags

throughout this design”, but the bottle of ink
caused the most trouble: “It was a little cube of
cake, covered with the same black modelling
chocolate that the tentacles were made of. The
white paint kept sliding right off in little nasty
beads,” but trial and error won out in the end:
“finally, I painted the whole thing in clear corn
syrup and put a fan on it. Voila! It dried into a
shiny, clear hard surface to paint on.”
Like us, Heather has “spent hours” looking

at all the entries! With the requirement of
progress shots for the Threadless competition
entries, Heather recognises that “there is
SO much free learning available from this
competition”, meaning there’s lots to look
through. She admits to loving them all
but, aside from those who placed, her top
favourites are: Speed is Relative by Lady
Ambrosia Cakery – “I almost chose this design,
SO glad I didn’t. She NAILED this design
between the pokey little eyes! The sloth looks
so soft and huggable, and the faces are dead-
on.”, Happy Little Trees are Happy by Cakes
with Character, Costume Party by Kim Ward
Mitchell and Anouk by Molly’s Cake Magic.
Just a Bite
By Megan Matsumoto
2D Winner: Grand Prize
Megan is a self-taught home baker with

amazing talent and a knack for winning
Threadcakes. This is the fourth time she
has taken 1st place yet she remains humble
about her abilities: “It feels so incredible to
have won another Threadcakes competition!
While I have won several times before, that
doesn’t make it any less exciting for me. Each
year brings new challenges and amazing
cakes by extremely talented bakers, and I
feel so honoured to have been selected for
first place this year! This is an incredible
accomplishment for me.”
Choosing the design Just a Bite by Netoidrovo,

Megan brought the design to life by
transforming it from black and white to colour.
Her 2D cake is so identical, it’s not hard to
believe that she “tried to recreate the design
as perfectly as possible” as it looks exactly
like the original design. From the start, Megan
80 MAGAZINE
knew that this intricate design would “pose design Come Away with Me by Karen Hallion, Koala Loves Beer
a good challenge”, and with the amount of she described why it caught her eye: “I love By Elizabeth Marek, Artisan Cake Company
tiny pieces, it was a long, delicate process to making dresses out of fondant and I just 2D Winner: 4th Place
create it: “I am a perfectionist, so I took extra fell in love with the many billowing folds of
long to make everything, causing me to feel Cinderella’s dress. I also love that the Doctor Inspired by speed videos of 2D drawings that
discouraged at times because it felt like I was is reaching out for her right around midnight, give the illusion of being 3D, Liz “immediately
getting nowhere. The small size and fragility right after she loses her shoe.” Nichole painted wondered if it could be achieved on a cake.”
of the pieces resulted in a lot of breakages as the background and then used a layering After searching through “every single design
well. But it made it all the more worth it when technique for the Tardis and Cinderella. She on Threadless, looking for a design that would
it came together at the end.” wanted it to be “near perfect”, so she focused translate well to this technique” she settled
on exactly replicating the design: “I really tried on the Koala Loves Beer design by alex. Liz
Megan is clearly enthusiastic about to include every little fold in the dress and gave herself extra work because she “actually
Threadcakes, saying, “OMG there were so every line detail in the original design. I used didn’t like the image of the glass of beer from
many other designs that just blew me away my tools to make lines in the fondant to mimic the Threadless t-shirt”, so to achieve the look
and in the six years that I have entered this the drawing lines on the drawing. I made sure she wanted, she took her own photo of a glass
contest, I have never seen so many amazing to get all the details of the background in.” of beer for reference: “I chilled a glass in the
3D cakes!” She said her favourite 2D cake this With the added pressure of creating this iconic freezer, poured some beer in, then shone a
year was Flowerious 2.0 by Ana Remígio - “It time machine, Nichole felt the hardest part flashlight from behind to get the contrast
was absolutely perfect and looked exactly was making the Tardis: “I’ve seen so many that I desired. That actually took a really long
like the original design.” Her favourite 3D wonderful Tardis cakes and was inspired to time! I then photoshopped a realistic photo
cakes were inksPIRATE by Heather Sherman, make a good one myself.” of a koala, that I found on the internet, to the
Sharkbro by Kylie Mangles and God Owl of image of the glass. So I had a similar look, but
Dreams by Ana Remígio: “They were all so She has done an amazing job, but a few not exactly the same.”
detailed and gravity defying and amazing. I am aspects of the design did change slightly: “In
always so inspired by the other entries.” the end, the Tardis and the princess were a To create the 3D illusion, Liz explained,
little larger than I had wanted, but it worked “the hardest part was the actual painting of
Come Away with Me out well. I purposefully changed the sky. I the food colour onto the edible image and
By Nichole Ferello, Nichole’s Custom Cakes wanted it to look like the sky you often see in translating a realistic photo to sugar, using
2D Winner: 3rd Place Doctor Who promotional pictures. I had fun nothing but a paintbrush.” Liz’s 2D cake
with my dusts making it black, pink, and blue. perfected this 3D effect in edible form and
Nichole loves Threadcakes and is “its biggest Then I sprinkled on stars with white dust, and she even shared a video with her entry, so
fan”, she gets “so obsessed” and “looks at every I loved the result.” you can see how it works. Despite the level of
entry.” She really appreciates the community skill involved in this piece, Liz was still “really
aspect of the competition: “I try to comment Nichole agreed that “there were so many shocked I won anything in the 2D category, but
and encourage other cake decorators because wonderful entries” this year. Besides the definitely pleased.” She continues, “I learned
I know how hard everybody works to make winning entries, she wanted to mention a lot about the process of turning an image
something great,” so it means even more Waiting for my Fish by Erin Wieglenda from 2D to 3D and definitely have some ideas
to her to have been placed this year. “I feel Cronbaugh as “it was just stunning!”, the 2D of what I could do better next time! Already
blessed and unworthy!” Nichole explained, “I Zombie at Tiffany’s by Yasmeen Daultana planning my ideas for 2016 muahahaha!” She
was so proud of myself just for entering these and admitted being “in love with” Lisa also appreciated the high standard of this
last few years, but actually placing has been Frankenstein by Traci Martin – “she was so year’s competition: “I loved SO many of the
such a dream!” creative in the way she brought that design other entries! Some of my favourites were Just
to life.” a Bite and Tiger!”
When asking Nichole why she chose the
To find out more about Threadcakes and to see all of the entries, including progress shots, visit:
www.threadcakes.com
MAGAZINE 81
Social Snippets
Join the conversation!
Whether it’s on Facebook, Twitter or Instagram, we see some amazing stuff online.
Here’s this month’s round up…
It’s great to see cake artists using their We’re loving Renshaw’s
talent to bring something special to #WinItWednesday competitions on
those going through a difficult time. Twitter. There have been some great
Here, Benny Rivera, of City Cakes, prizes so far so make sure you check
shared the moment he gave a cake to it out!
Adrian. Adrian is seven years old, he
had a heart transplant at five months
old and is now dealing with lymphoma.
His favourite things are Minions and
Batman so Benny made him a Minion
cake wearing a Batman costume. This
lovely gift was part of the non-profit
organisation’s Icing Smiles work to
bake a difference by giving cakes to ill
children or their sibling as a temporary
escape from worry.
Did you see this video from Studio 1202
DZGN? The Portuguese design com-
pany shared this fabulous craft cup-
board that opens up to reveal the most
amazing storage solution – every cake
decorator’s dream!
This plaid design inside Liz Marek’s Stunning! IncrEDIBLE Art shared this
lumberjack cake went viral online! De- beautiful wedding cake on their Face-
spite its surprise interior, Liz, of Artisan book page. It featured over 50 hand
Cake Company, had no idea it would be crafted sugar peonies and roses and is
such a big hit. We saw it on so many spectacular.
news websites and even on Buzzfeed –
you know it’s big when non-cakers can’t
stop sharing your cake! Congratulations
Liz. Mike McCarey shared this picture of the
amazing steampunk elephant cake he
made for a client. They left the design
entirely in Mike’s hands… very safe
hands to do so!
Join the conversation…

Follow us on Twitter @CakeMasters
Like our Facebook Page
www.facebook.com/cakemasters
Follow us on Instagram @cakemasters
Look through our Pinterest boards
www.pinterest.com/cakemasters
82 MAGAZINE
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ISSUE 41 | FEBRUARY 2016

OUR READY TO ROLL ICING RANGE NOW HAS OVER 30 COLOURS!

FLOWER AND MODELLING PASTE COLOURS RANGE...

CELEBRATING CAKE FOR GENERATIONS

2 Join the conversation

Page Page Page

Baking Wish List

Baking Wish List

For more information about Odiham Cake

With cake versions of the Millennium Falcon, the Star Wars

The building of the stormtrooper cake was an epic event in

Later in 2012, Oakleaf Cakes was asked to create a similar

We are looking forward to…

Island Afternoon Tea

Travel - Taste - Try

Cake & Bake

Demos & live-Shows - International guests

FOR THE COCONUT ROSE CAKE:

FOR THE VANILLA COCONUT CREAM:

1. Preheat the oven to 190°C/375°F/Gas Mark

2. In a large bowl, beat the egg yolks with

3. Pour into the cake tin and bake for 20

4. Make the vanilla coconut cream by folding

Lemon, Strawberry and Earl Grey Friands with Lemon Drizzle

FOR THE CHOCOLATE ‘BISCUIT’ BASE:

FOR THE BANANA AND PASSIONFRUIT

FOR THE STICKY TOFFEE SAUCE:

FOR THE BASE:

FOR THE COFFEE CARAMEL:

FOR THE CHEESECAKE FILLING:

FOR THE MOCHA SWIRLS:

1. Crush the coffee biscuits to fine crumbs in

2. Next prepare the coffee caramel. Heat the

3. Soak the gelatine leaves in water until they

4. In a mixing bowl, whisk together the

5. For the mocha swirls, heat the chocolate,

6. Chill in the refrigerator for at least 3 hours

No-Bake! Cakes & Treats Cookbook by Hannah Miles.

FOR THE BLUEBERRY COMPOTE AND SYRUP:

FOR THE BASE AND TOPPING:

1. Place the sugar, blueberries and lemon juice

2. Press the flapjacks into the base of the tin,

3. Using a swivel peeler, make chocolate curls

4. Place the remaining white chocolate

5. In a separate bowl, whisk together most

6. Drizzle over the remaining blueberry syrup

No-Bake! Cakes & Treats Cookbook by Hannah Miles.

Makes 1 large salami/20 slices

225g/8oz plain (semisweet) chocolate

1. Break the chocolate into small pieces and

2. Break the biscuits into small pieces and stir

3. Once the mixture has thickened, place it

4. After 30 minutes, remove the slice from the

5. When you are ready to serve, remove the

6. Store in the refrigerator for up to 5 days

No-Bake! Cakes & Treats Cookbook by Hannah Miles.

Cake Boxes from: 61p *

Cake Drums from: 63p* Oriental Blossom & Birds

Children free if accompanied by an adult with a valid

All advanced tickets need to be ordered by 5pm