American Cake Decorating - 5-2023

MASTERING THE ART OF AUTUMNAL CAKES
13 FUN RECIPLESS
& TUTORIA
Fall is
in t he
PAGE
26
Air Way
Sculpt Y ou r
h th e S eason
PAGE
38
Throug
Create
movement
with
isomalt.
P lus:
BOO-TIFUL
HALLOWEEN
CUPCAKES
SWEET ART
MASTER JULIA
FEDOROVA
ALL-NATURAL
FOOD COLORING
SEPT OCT 2023 • ISSUE 446
TUTORIAL
FROM OUR PARTNER
HelloACD READERS & FANS
LETTER FROM Of course, you don’t have to be an expert to
THE EDITOR level up your fall decorating skills. Try using
all-natural food coloring for an elegant wafer-
I love fall. I could probably paper flower or create layers of gum-paste leaves
just end this letter right that evoke all the brilliant colors of the season.
now, because for those of Or skip right to Halloween! I know it’s pretty
you who agree with me, much every decorator’s dream holiday, so we’ve
there’s little else to be said. got plenty of inspo for you there too. We’ve
But since the changing of the seasons may not got boo-tiful little cupcakes, a creepy special
be everyone’s cup of tea, hopefully the contents delivery, and even a talking Disney creation.
of this new issue will give you a little insight (You know Scott Bradshaw always steps it up
into our autumn-loving brains. For one, how during spooky season!)
irresistible is cover star Tammy Varela’s little fox? We’re also so lucky to have words of wisdom
It requires a lot of skill, which plenty of you have, from our friend and contributor, Julia Fedorova.
no doubt. Plus, if you have a helper like she If you’ve ever been interested in making detailed,
does, it’s worth the effort. competition-worthy creations, she’s your go-to!
Plus, she gives us a sneak peak at her new show
next year. So, get ready, my little ghouls and
goblins! This fall is going to be fab-boo-lous!
From my kitchen to yours,
We’d like to meet you…

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September | October 2023 americancakedecorating.com 1

AMERICAN CAKE DECORATING SEPTEMBER/OCTOBER 2023 ISSUE 446
16 34
ON
THE
R
Publisher/CEO Grace McNamara COVE
Associate Publisher Ania McNamara-Munzer
Managing Editor AnnMarie Mattila
Creative Director Brenda Drake Lesch
Copy Editor Maude Campbell
Social Media
Coordinator
Corina E. Buzdugan IN THIS ISSUE
Contributors Scott Bradshaw, Courtney Cowan, Julia Fedorova, CAKE TALK | 4
Jewel Johnson, Eszter Kanyári, Juliana Manno, News, events, and more.
Karla Marro, Cydni N. Mitchell, Aparnashree
Mishra, Rich Myers, Lala Olivo, Allison Reiss, YOU MADE IT! | 6 46 50
Sharon Siriwardena, Tammy Varela Stained glass–inspired cakes.
EVENTS | 23
Cake shows you can still attend this year.
Subscriptions 651-330-0574; 1 Year $19.95 MEET THE MAKER | 24
Learn all about sugar master
Julia Fedorova.
SHOPPING | 33
Everything you’ll want this fall.
CAKE ALCHEMIST | 43
Scott Bradshaw goes spooky
with Disney.
SWEET BOSS | 54
Cyd Mitchell’s blogging tips.
AmericanCakeDecorating.com CAKE FANTASTIC FALL FOX | 16 SPECIAL DELIVERY | 46
COLLABORATION | 67 Tammy Varela’s stunning Jewel Johnson’s surprise in a box.
A colorful ode to pop art. sculpted creature.
Editorial Director: Please direct all correspondence, photos, and press releases to AnnMarie EVERY ROSE HAS
Mattila, annmarie@americancakedecorating.com, or mail to American Cake Decorating, LAST BITE | 70 FALL IN LOVE WITH ITS THORN | 50
4707 Hwy 61 N #255, St Paul, MN 55110.
Bake seasonal pumpkin cake. FOLIAGE | 26 Add realistic details with Lala Olivo.
A classic autumnal design from
Subscription Questions & Changes: Send address changes to, New Mailing Address:
Julia Fedorova. LEMON RASPBERRY
American Cake Decorating, 4707 Hwy 61 N #255, St Paul, MN 55110 or email contact@
americancakedecorating.com. Please notify us of address changes four to six weeks ahead of
RECIPES CELEBRATION
time. The post office is under no obligation to forward your magazine. If the postal authorities & TUTORIALS CHOCOLATE AND CAKE | 56
notify us that your magazine is undeliverable, we have no further obligation unless we receive PISTACHIO VERTICAL Learn the secrets to
a corrected address within one year. We cannot be responsible for non-delivery. The staff ALL-NATURAL CAKE | 30 Rich Myers’ viral cake recipe.
of American Cake Decorating magazine and AIM Communications LLC have reviewed
contributions and advertising materials with the understanding that the information is original, FOR FALL | 8 Take a look inside The Chocolate Spoon.
accurate, and reliable, but we cannot be held responsible for such content. Please note that Allison Reiss creates a cake without THE NIGHTMARE
some of the techniques may be suitable for private home use, but are not necessarily appropriate chemicals. WHITE BAT ORCHID | 34 BEFORE
for cakes destined for sale. American Cake Decorating magazine (ISSN 1094-8732) published
bimonthly by AIM Communications, LLC, 4707 Hwy 61 N #255, St Paul, MN 55110. Tel:
Eszter Kanyári’s unique idea CHRISTMAS | 60
651-330-0574; Fax: 651-756-8141. Visit our website at www.americancakedecorating.com.
CHOCOLATE CHIP for Halloween. Aparnashree Mishra builds Jack
Periodicals postage paid at St. Paul, MN, and additional mailing offices. Postmaster: Send COOKIE CAKE | 14 Skellington.
address changes to American Cake Decorating magazine, 4707 Hwy 61 N #255, St Paul, MN A simple, tasty recipe from THE BOO CREW | 38
55110. Allow 60 days for address change. Copyright ©2023 by AIM Communications, LLC.
Reproduction in whole or part without written permission prohibited.
Courtney Cowan’s book. Create creepy yet fun cupcakes
with Juliana Manno.
September | October 2023. Issue 446.
CAKE DIFFICULTY KEY
BEGINNER: INTERMEDIATE: ADVANCED: EXPERT:
2 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 3

NEWS, REVIEWS, & GIVEAWAYS NEWS, REVIEWS, & GIVEAWAYS
CAKE Talk
Connect with the community here and on social media for irresistible
cake inspiration, sweet giveaways, essential news, and exclusive offers.
ICING SMILES BAKER OF THE MONTH
May June July
NEW PRODUCT RELEASES

Meet the Pen That Draws in Sugar
3Doodler, the maker of the world’s first 3D-printing pen, announced the launch of
their latest innovation, ChefDoodler, the pen that lets you draw in sugar. This cutting-
edge culinary tool makes it fun and simple to turn sugar into beautiful, edible creations.
Users can simply load the ChefDoodler with colorful isomalt capsules, choose a speed
setting, and start drawing eye-catching sweet treats in seconds. The possibilities are
endless, including decorating in sugar, connecting pieces to form a sturdy structure,
creating custom edible shapes, experimenting with stencils, elevating store-bought
goodies, piecing together crumbled creations, or just having fun with the family. For
more information, visit chefdoodler.com.
BUY THE BOOK Raicelina Ramos Christina New Julie Harris

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4 americancakedecorating.com September | October 2023

READER GALLERY READER GALLERY
Anandita
Ganguly
YOU I !
Katarzyna
Koczorowska Cassandra
Fairbanks
MADE T
ACD contributor Tammy Varela
recently organized a stunning cake
collaboration inspired by stained
glass. Using edible mediums,
roughly 40 artists participated.
Check out our favorites! Michaela
Rences
And remember: Don’t forget to tag us
on social media to possibly be featured
in an upcoming issue.
Nivitha Maggy
Ambikha Morales
Tammy
Varela
Vanesa
Graneros
Neetha
Venkatesh
Samantha Spring Sakshi
Raksheeta Maheswari
Faraglia Vora Day
Cristina
Arevalo
Chris
Duron
Yazmin facebook.com/AmericanCakeDecorating
Rodriguez
instagram.com/AmericanCakeDecorating

TUTORIAL TUTORIAL
ALL NATURAL
f! F"
This cake proves that decorating is totally possible
using all-natural ingredients.
BY ALLISON REISS LEVEL:
COMPONENTS
Edibles: Food processor

Wafer paper Floral wire
Water Tweezers
Allison Reiss Glycerin Parchment paper or silicone
began baking Cocoa powder mat
as a little girl Paintbrushes
by helping Cake
Semi-sphere silicone mold
her mom and nanas in the kitchen, Buttercream
baking everything from scratch. She’s Funnel
Butterfly pea flower powder
always been obsessed with food but Glass
went to college to study environment
Milk
Aluminum foil
and business and ended up with an Orange gel food color
(Chefmaster Natural) Cake drum
MBA. She loved whenever her work
in marketing crossed paths with food Beet juice Turn table
styling, photography, recipes, and Nonpareil sprinkles (Baking Offset spatulas
product development. But it was Time Club) Cake scraper
her young daughters that inspired Spatulas
her to explore new ways to make Gold leaf
colorful cakes for them without all the Cake stencil
artificial stuff. For her, it’s not about Equipment: Palette knife
baking as much as creating, finding Scissors
new ways to design beautiful bakes
and challenging herself to create
Tip: TO MAKE SMALL FLOWERS, ELIMINATE

Insta-worthy edible art naturally.
instagram.com/buttercreambreakfast
THE EXTRA-LARGE PETALS.

TUTORIAL TUTORIAL
3. Create a stem by cutting floral
Tip: DON’T PAINT TOO MUCH OF THE PETAL

1 5
WHAT wire to your desired length.
YOU Use tweezers to bend 1 end
NEED into a hook. On a piece of
parchment paper or a silicone OR YOU’LL LOSE YOUR SHAPE.
mat, brush the glue on both
sides of a small rectangle
of wafer paper. Using the 6. Let the flower dry in a funnel
3
paintbrush, lift and place it held upright in a glass. You
onto the hook end of the wire. can use crumpled aluminum
Rotate the wire and use your foil around the flower to
hands to gently wrap the hold the petals in place if
6 necessary.
wafer paper around the wire 2
to form an oval shape at the
7. To assemble the stems and
end. This gives the first petals
something more to stick to. leaves, gently shape the
painted wire stems with your
4. To color and shape the petals hands. Brush 1 end of each
and leaves, mix 3 drops of leaf with the glue and pinch
START THE glycerin with ½ teaspoon and hold in them place until
4
of water and a pinch of they stay. Use the silicone
WAFER-PAPER molds or mat to prop while
FLOWER cocoa powder. Mix with a
paintbrush and then paint drying if necessary.
1. Use scissors to cut the both sides of a petal on a
following shapes from wafer small piece of parchment FINISH THE 1
paper: 1 small rectangle, 2 paper. Work quickly or the FLOWER
extra-small teardrop petals, petal will become overly soft, 3
4 to 6 small teardrop petals, sticky, and difficult to transfer. 1. To assemble the flowers,
4 to 6 medium teardrop lightly brush the pointed ends
petals, 4 to 6 large teardrop 5. Use the brush to lift and of 2 extra-small petals with
petals, and 4 to 6 extra-large transfer the petal to a semi- the glue. Wait a few seconds
teardrop petals for each sphere silicone mold to shape. for them to soften. 5
flower you want to make. Repeat for all petals and
leaves. You can adjust the 2. Attach 1 of the extra-small
Also, cut 10 to 12 pointed oval
shapes for leaves. To save shape when partially dry or petals to the end of the flower
time, cut small rectangles reshape it by brushing lightly stem. Lightly pinch and hold
around the same size and cut with water and adjust how the petal in place for a few
a few petals at the same time. it’s resting. Once dry, the seconds until it sticks.
petals and leaves should hold 3. Attach the second extra-small 2
2. Make wafer-paper glue by their shape. Ensure petals
cutting the wafer-paper petal to the other side to hide
are completely dry before 4 the end of the stem.
scraps into very small pieces assembling. 6
with scissors or a small food 4. Paint the pointed ends of 4
processor. Add 1 tablespoon 6. Paint the flower stems with to 5 small petals with wafer-
of the wafer-paper scraps to the same water and cocoa paper glue. Attach the petals,
2 tablespoons of water and mixture as the petals and ensuring they overlap slightly.
mix until the wafer paper leaves. Also paint 4 to 6
dissolves. Add a pinch more additional wires for leaf 5. Continue adding petals, from
water if needed, then mix stems. smallest to largest, using 4 to
again to form a paste. Cover 5 of each petal size per layer.
and refrigerate when not in Hold the flower upside down
use. to help while attaching the
petals.

TUTORIAL TUTORIAL
7
to, but not exactly, following 8. To add texture to the sides of
the line of the blue coat. the cake, use a small palette MORE TIPS FOR
Scrape the cake smooth and knife to dab a small amount NATURAL COLORS:
chill it in the refrigerator until of buttercream to the chilled
the buttercream is firm. cake surface. ACD • Butterfly pea flower and beet
powder also work well to
5. Lightly but firmly hold your color wafer paper (blue and
cake stencil against the 1
pink, respectively), but not all
orange layer of buttercream powders are created equal.
and, using a straight spatula, An ultrafine powder is best.
coat it with more orange
If your powder is coarse, add
buttercream. Start at 1 end
of your stencil, applying it a small amount of boiling
water and pour it through a
DECORATE THE from the bottom to the top,
coffee filter.
CAKE stopping just before the edge
of the orange layer. The • For deeper colors, use more
1. Fill and crumb-coat the cake powder or let it steep longer
buttercream will help the
layers with buttercream on stencil stick to the cake while in the boiling water. Let cool
a cake drum. Using a cake you apply more. Scrape before adding glycerin and
scraper, smooth the sides away any extra buttercream applying to your wafer paper.
and fill any air pockets. Chill and slowly remove the • If necessary, you can thin your
the cake in the refrigerator 2
stencil, starting from the buttercream after the desired
until firm. end. If your stencil isn’t color has been reached.
2. To naturally color large enough to cover the 4 7 Because using natural color
buttercream blue, add ½ whole cake, chill to firm the can affect consistency,
teaspoon butterfly pea buttercream again before I always thin it with milk as
flower powder to 1 teaspoon stenciling the rest. the last step. The color will
of hot whole milk. Use a darken slightly after the
6. Add the flowers to the top of
small spatula to mix and buttercream crusts.
the cake by pushing the wire
smooth even the smallest • I add a small amount of
stems into the cake. For this
lumps until it becomes a design, I placed the largest natural purple color to help
dark blue paste. flower first, then the second, whiten my buttercream. To
smaller flower, and then the make your own, wash and
3. Add the desired amount 3
leaves. 5
chop half of a red cabbage,
of the blue color to thick put in a pot, cover it with
buttercream and mix. Coat 7. To apply nonpareil sprinkles water, and simmer on low
the bottom ⅔ of the cake. and gold leaf, brush the
Form the line where you until the cabbage pales.
specific area of buttercream Remove the cabbage with a
want to stop first, then fill very lightly with water. Use 8
in the rest. Smooth with the slotted spoon and, using a
tweezers to place sprinkles, coffee filter, strain the liquid.
cake scraper. Chill the cake pressing them very lightly
in the refrigerator until the Simmer on low to reduce the
into place. Use a dry 6 liquid as much as possible,
buttercream is firm. paintbrush to tear and place cool, portion, and freeze.
4. To naturally color the gold leaf. • Fresh beet juice should be a
buttercream orange, add vibrant pink whereas oxidized
a few drops of orange beet juice is a dull red. I used
Tip: YOU CAN ALSO USE PINS TO KEEP THE

gel food color to some fresh. You could also add a
buttercream and mix. Add a small amount of sifted cocoa
pinch of beet juice to obtain powder to mute the color.
more of a peach tone. Coat STENCIL IN PLACE.
the bottom ⅓ of cake close

BAKE THE BOOK BAKE THE BOOK
CHOCOLATE CHIP Makes two 9-inch cakes
LEVEL:
Alternatively, butter and flour
the pan, making sure you
remove all the excess flour.
5. Frost and decorate as
you wish using the White
Frosting. Store in an air-
tight container at room
COOKIE CAKE 2. In a medium bowl, measure

out the flour.
Set aside.
3. In a large mixing bowl or
temperature for up to 4 days
or freeze for up to a month.
Note: If you’re living a life free

the bowl of a stand mixer, from gluten, this is an easy
combine butter, shortening, recipe to make gluten-free!
sugar, brown sugar, baking Simply substitute the flour
soda, salt, eggs, and vanilla for 4 cups, plus 2 tablespoons
extract and beat on medium- of gluten-free baking flour
low speed until combined (I prefer Cup4Cup) and reduce
with small chunks of butter the chocolate chips to 1¾ cups.
remaining, approximately One trick to get the cookies
1 minute. After each mix, to bake perfectly is to mix
scrape down sides of bowl the dough about 20 seconds
with a spatula to be sure all longer on the last flour mix,
ingredients are included in before adding the chocolate
Excerpted from Milk Jar Cookies the mix—every bit matters! chips.
Bakebook: Cookies, Cakes, Pies, and Add half of the dry ingredient
More for Celebrations and Every Day mixture and mix until just WHITE
by Courtney Cowan. Copyright incorporated and no flour
is visible. Add half of the FROSTING
2020. Published with permission
from Rizzoli. remaining dry ingredients and INGREDIENTS
mix until flour is incorporated 12 tablespoons (¾ cup) unsalted
and all butter chunks are butter, softened
gone. Add remaining dry 1 teaspoon pure vanilla extract
INGREDIENTS ingredients and mix until 1 tablespoon whole milk
4 cups all-purpose flour dough pulls away from 1 pound (3⅔ cups) powdered
11 tablespoons (⅔ cup) unsalted the sides of the bowl and
is not sticky to the touch. sugar
butter, cold and cubed
11 tablespoons (⅔ cup) Be careful not to overmix, as
this could result in INSTRUCTIONS
shortening, room temperature
flatter cookies. Stir in 1. Using a hand mixer or a
1 cup sugar stand mixer with the paddle
1 cup packed light brown sugar chocolate chips.
attachment, cream the
½ teaspoon baking soda 4. Divide the dough in half and butter. Add the vanilla extract
1 teaspoon table salt transfer to the pans. Using and milk and mix. Slowly
2 extra-large eggs, cold your fingers, firmly flatten beat in the powdered sugar
1½ teaspoons pure vanilla extract down evenly. Place the pans until all of it is completely
2 cups (16 ounces) semisweet in the oven on the middle rack incorporated.
chocolate chips and bake for 28–30 minutes,
until edges are golden brown. 2. Use immediately or store
Note that the middle will still in an air-tight container
INSTRUCTIONS in the refrigerator for up to
be a bit doughy. Remove and
1. Preheat oven to 350°F allow to cool completely. 3 days. Allow to return to
and butter and line two Run a knife around the edge room temperature before
9-inch springform pans before removing the outside of using. ACD
with parchment paper. the springform pan.
BY COURTNEY COWAN
TUTORIAL TUTORIAL
F"tаtic
Using advanced techniques, you can create a realistic
and stunning autumnal creature.
BY TAMMY VARELA LEVEL:
WHAT
COMPONENTS
YOU
NEED Edibles: Equipment:
Cake Cake drum
Ganache Threaded rebar
Piping gel Drill
Rice cereal treats Nuts
Modeling chocolate (Satin Washers
Ice) Cake boards
Isomalt: clear and white (Simi Screws
Cakes) Styrofoam
Gel food colors: yellow, Knife
amber, black, gray, olive Sculpting tools (Sugarworks)
green, and orange
Silicone bowl
Tammy Edible glaze
Small eye molds (Simi Cakes)
Varela is a Oil paint: white, tan, yellow
well-known ochre, burnt orange, brown, Kitchen torch
award- ivory, and olive (Karen Paintbrushes
winning cake Portaleo) Scissors
and sugar Water or edible glue Teflon mat (Simi Cakes)
artist from
Atlanta, GA. Fondant (Satin Ice) Heat lamp
She’s a master Slow dilution solution (Simi Fan
at combining both sugar and cake Cakes) Rolling pin
to create some of the most unique Flower paste (Smartflex) Maple leaf cutter
pieces of edible art in the industry. Petal dust: yellow, green,
She also recently won the ACA 2023 Leaf veiner mold
orange, red, and brown (The Sponge pad
Rising Star Award. Sugar Art)
Ball tool
artisticcakedesigns.com
facebook.com/artisticcakedesigns Wavy foam
instagram.com/artisticcakedesigns1

TUTORIAL TUTORIAL
BUILD THE CARVE THE CAKE

Tip: YOU CAN
chest, then continue with the 3 MOLD THE EYES
STRUCTURE 1. Cut out a piece of cake board
fur sculpting.
1. In a silicone bowl, heat clear
1. Use a cake drum as the the shape of the body. Then, 4. The fur on the chest is thick isomalt in the microwave until
base. Mark where to place assemble the cake on top ALSO USE WARM and goes in various directions. it bubbles. Let it sit at room
the rebars, then use a drill by trimming and filling it Use the pointed chisel tool temperature until the bubbles
to make the holes and place with ganache. Put it in the MARSHMALLOW TO to carve out some deep and subside. Then, pour it into the
the rebars. Use a washer and refrigerator to chill for about ADHERE THE shallow areas to give depth. eye mold until it’s full, then
a nut on both the top and an hour. Be sure to sculpt down and in dump most of it back into the
bottom to secure them. Then, CEREAL TREATS. a curved shape. bowl. Let it sit for about 5
place the precut cake board 2. Attach the cake to the wood minutes to cool.
with predrilled holes for the base with ganache. Then, 5. Add a roll of rice cereal treats
rebar to go through. start sculpting the cake body 3 to make the base of the tail 2. For the eyes, use gel food colors
with a knife. Be sure to do it a and cover it with modeling 4
to paint on the isomalt. Use a
2. Secure the part of the board little at a time until you get the chocolate before sculpting the mix of yellow and amber for the
that’s not attached to the desired shape. fur. eyes and black for the pupils.
rebar by drilling 2 screws Be sure to make a long triangle
down to secure it to the cake 3. Take ganache and completely 6. Add ears by putting a triangle for the pupils. Let them sit for 5
drum. Then, cover it with a cover the entire cake. Then, of modeling paste with a minutes to dry.
piece of precut Styrofoam for set it in the fridge to chill. thin triangle on top. This will
the fox’s rear. To secure the be sculpted and trimmed to 3. Once dry, heat some white
4. Add some piping gel to the isomalt and pour it on top of
board to the rebar, use 2 nuts underside of the board and become the ear hair. The
underneath and 2 nuts on top. outer thin triangle will become the painted surface. Let it sit for
then add some rice cereal about 5 minutes to cool. Take
treats to shape the belly. Use the actual ear.
4 it out of the mold and lightly
1 more rice cereal treats to torch out the bubbles so the
shape the head around the 1 5
eyes come out clear and crisp.
rebar poles. Be sure to add Spray them with edible glaze.
some piping gel to make sure
they adhere. Then, put it in 4. Core out where to place eyes
the refrigerator to firm. on the sculpture. Put a little
piping gel on the back of the
1
eyes and then place them on
the sculpture. Then, roll out
some modeling chocolate
pieces to put around the eyes.
SCULPT THE CAKE 5. Use sculpting tools to define
1. Roll out some modeling the details around the eyes. Be
6
2 chocolate to about ¼ inch sure to have the fox’s hair going
thick. Start with the face, then 2 in the right direction.
work your way down. Mark
2 where to place the eyes. 6. To enhance the eyes, paint
around them with some gray
2. After covering the entire and black gel food colors.
piece, use your pointed chisel
sugar shaper sculpting tool to 1
make the fur. Be sure to go in
the direction the fur should be
going.
3. Add modeling chocolate to
areas that may need some
bulk like the joints, paws, and

TUTORIAL TUTORIAL
2
PAINT THE FOX CREATE THE WIND 3 2 leaf with brown. Be sure to
1. Start with your lightest colors 1. Take about 5 ounces of blotch the colors on so it looks
of oil paint first, which is white clear isomalt and put it in a like a variation of colors.
followed by tan. Use white microwave-safe silicone bowl. 7. To seal the petal dust colors,
on his mouth, chest, and Start at 30 seconds, then heat spray them with spray glaze.
underbelly. Then, cover the at 15-second intervals until the
other areas with tan. Be sure isomalt is completely melted 8. Strategically place the leaves
to add some white to the tan and bubbling. Let the isomalt on the cake base and isomalt
3 in some areas to create depth sit at room temperature for wind. To attach the leaves
and dimension. about a minute until the 3 to the isomalt wind, use
bubbles dissipate. Then, pour some fondant and piping
2. Add a layer of yellow ochre, it onto a Teflon mat. gel, then press it and hold
then some burnt orange. for a minute.
Be sure to highlight the fur 2. Fold the mat back and forth
with light and dark colors until the isomalt is thicker and
for depth. For darker areas, becomes more of a solid form. 1
add some brown to the burnt This is called pulling isomalt.

orange. Once pulled, use the scissors
4 to cut a piece of isomalt off FINISH THE BASE
and put the rest under a heat 1. Lightly cover the cake drum
1
lamp. Lightly stretch your with water or edible glue.
piece until the desired length Take some fondant and
and thickness is achieved. color it with olive green
Then, curl the tip and shape gel food color. Then, take CREATE THE
the entire piece as desired and patches of it to place on the LEAVES
place it under a fan to cool. 2
drum. 1. Take some flower paste
3. Be sure to spray the isomalt 2. To add some texture, wrap and divide it into 2
5 with spray glaze before some crumpled aluminum amounts. Color 1 light
placing it on the cake drum. foil around a brush. Press yellow and the other light
Dip the base in hot liquid and continue to press hard orange. Then, roll each of
isomalt and place it on the in some places and then them out flat and thin.
cake drum to cool. lightly in others. 2. Use a maple leaf cutter to
3. Add color with ivory, olive, cut out the leaves.
1
2
white, and brown oil paints 3. Use 2 silicone leaf veiners
mixed with a slow dilution and press the leaves inside.
solution.
6
4. Place the leaves on the
1
square sponge and use 3
a ball tool to soften the
edges.
2 5. Place the leaves on wavy
foam to dry for 24 to 48
hours.
6. Dust the leaves. Start with
your lightest petal dust
color yellow, followed by
green, orange, and red,
then line the edge of the

TUTORIAL EVENTS
I’d like to Cake Fiesta Manila

UPCOMING
cake shows
4 8
introduce November 16–19
you to Mia Manila, Philippines
Whitlow, an
aspiring bakery Cake Fiesta Manila prides itself
shop owner. on being the first and the biggest
She’s 16 years international cake show in the
old and loves Philippines! The show boasts the top
to bake and cake artists from around the globe,
decorate cakes. In between school, Think you missed all the cake shows in 2023? who will share their skills and expertise
sports, and schoolwork, she helps to aspiring cakers and bakers. This
Think again! There are still so many events to attend. show is not just for bakers or cake
5 me out from time to time, as well as
learning tips and techniques. Mia is decorators. Anyone who loves making
a natural, plus this was actually her cakes, who’s interested in learning
first time creating fondant autumn about making and decorating cakes,
leaves. She did such an amazing job! or just simply likes to eat cakes, then
come celebrate! Participate in amazing
demos, classes, competitions, and
more! For more information, visit
Jersey Shore Cake Artisan Bakery Expo East cakefiestamanila.com.
6 & Cookie Convention October 1–2
September 22–24 Atlantic City, NJ
West Long Branch, NJ
The second annual Artisan Bakery
The Jersey Shore Cake & Cookie Expo East (previously Atlantic Bakery
Convention is an event where Expo) is the only event in the Eastern
attendees can meet with industry United States focusing on the specific
leaders, shop supply vendors, needs of the retail-artisan bakery
enter a competition, learn new community. Every year, ABEE will
skills, and connect with other provide the opportunity to network
like-minded people. Whether with your peers and connect with Cake International
you are a professional, novice, the industry. You’ll learn the latest November 3–5
or never made a cake before, this baking techniques and business Birmingham, England
two-day event at the OceanFirst practices as presented by some of
Bank Center at Monmouth the most successful bakers in the Cake International is the original,
7
University, just 1.7 miles from the region. Included in the events is world-leading competition for the
iconic Jersey Shore, promises to the Cake Decorating Extravaganza, sugarcraft community, attracting
be an experience everyone can a cake competition with three thousands of entries each year!
enjoy! For more information, visit categories. For more information, Cake enthusiasts must experience
jerseyshorecakeshow.com. visit artisanbakeryexpoeast.com. this unique event that brings together
the latest trends and supplies,
cutting-edge workshops and
demos, and the world-famous
Zoe Cakes Sugar Art Show Cake International competition
September 29–October 1 display. For more information, visit
Tulsa, OK cakeinternational.co.uk.
Zoe Cakes Sugar Art Show is proud to host their first annual sugar-art competition.
All ages and skill levels are welcome to compete and all skills are welcome. Medals,
prizes, and cash will be awarded to the winning entries. For more information,
visit zoesugarartshow.com.

MEET THE MAKER MEET THE MAKER
ACD: You’re such a master at
JULIA gum-paste flowers! Do you have

plans to try other mediums?
JF: Thank you so much! That
means a lot to me. Botanically
FEDOROVA time when I thought I should enjoy

correct flowers are my specialty.
I have a wedding bakery in NYC,
and I conduct classes and demos
on the topic. I am also a good
painter and I enjoy working with
my life and relax a little. It was the royal icing. One of the conditions
time all my dreams were destroyed of being an International Certified
in one day. My hometown is the Judge is to constantly learn new
town of Luhansk in Ukraine. Right techniques and mediums. It is
now, it is known to the world as an also important to be aware of new
epicenter of the war with Russia. trends. The best mentors and judges
Somehow, my family miraculously are constantly learning.
survived the shells that hit our
house. We lost all we had and were ACD: What is your favorite current
forced to flee to protect our lives. cake decorating trend?
On a cold January night in 2015, JF: This year, I have two favorites,
our plane landed at JFK in New but I cannot pick one because they
York. A new chapter of our life had
begun. My cake decorating journey
started as a creative outlet and joy! When I am there, I am sure to are extremely different. The first is a The website already contains a lot
connection to my lifelong passion take many pictures and notes. Some comic-style cartoon cake. When I see of information, but keep checking
for baking and flowers instilled in of my previous notes became my first these cakes, I am transported to a in, because I am constantly adding
In just a few short years, this Sweet me by my Ukrainian grandparents. book, and some will become my next. special time, when my son was a little new information! I plan to make
Art Master has established herself as I worked hard, seven days per week, boy many years ago. We watched some interesting innovations, such
the premier sugar-flower expert and 10 to 12 hours each day. I improved ACD: What is your biggest piece nothing but cartoons together, and as paperless entry forms. I can say
judge. Learn more about our friend my skills little by little. I learned of advice for new cake decorators I think of him every time I see one of without a doubt that the Sweet
and collaborator. English from learning sugar craft. getting into the industry? these cakes. Art Master Competition has one of
JF: Every lesson, I start by telling my The second one is a vintage cake. the best teams of judges in the
American Cake Decorating: ACD: What inspires you? students three things: don’t do sloppy Call me old-fashioned, but I like this U.S. From my experience, judges’
How did you start cake decorating? JF: Mother Nature is a constant work, pay attention to detail, and style. Beginners, this is a great place advice is one of the most important
Julia Fedorova: I was raised by two source of inspiration for me. Making always have extras. It sounds simple, to start your journey in the industry! aspects of competing onstage. Along
amazing people: my grandparents. botanically correct sugar flowers is but it helps establish a solid base for Back when I was a competitor in cake the way, I have met many great
My grandma had baking as her an art! I would highly recommend future knowledge. shows (I sound like my grandma), judges who have helped me become
main hobby and my grandpa had a doing research on flowers before My biggest piece of advice for piping skills were mandatory. In my who I am today. Now, it is my turn
big garden full of beautiful flowers. I you create them. Take the time to new decorators is to compete as opinion, each cake decorator should to help others grow. Let’s make,
can remember the day my grandma study their structure, the positioning much as possible, when you still fit know how to pipe, and it does not compete, and learn with the Sweet
taught me how to work with yeast of their leaves, and the arrangement the beginner category. This will help matter if you will use this skill or not. Art Master Show! ACD
dough like it was yesterday. If I close of their petals. Once you study you establish yourself in the industry, It is crucial to know how to do this
my eyes, I can still feel the softness flowers and plants, then you can and learn a lot, while having a good properly.
under my fingers and smell the heady make a perfect replica. Doing your time. My early competitions were
vanilla, nutmeg, and cinnamon. best to copy Mother Nature is the an amazing experience for me. ACD: What are your future plans?
Flour sparkled in the air like magic only way to become a successful Keep in mind that you may not be JF: I have exciting news to share!
back then, and I was under its spell. sugar-flower maker. I spend a great successful at first, but medals and I am hosting the Sweet Art Master
Flash forward to 2014. I was deal of time in Central Park, the accolades will come with knowledge Sugar Show & Cake Competition
happy; I was a wife, a mother, and a Flower District, and the Botanical and experience. Recognition is not from March 9–10, 2024, in New
successful businesswoman. It was the Gardens. This time brings me true the main goal of participation in cake York! The theme of the show is
competitions. Challenge yourself, hydrangea. The show will include a
set achievable goals, and absorb cake competition, a vendor hall, a
the judges’ recommendations and cake challenge, a cupcake challenge,
facebook.com/JuliaFedorovaCakes instagram.com/juliafedorovacakes comments. The experience is more a fashion show, classes, and demos.
facebook.com/sweetartmaster instagram.com/sweetartmaster valuable than any medal! Two days packed full of fun and joy!

TUTORIAL TUTORIAL
FALL
L!e
BY JULIA FEDOROVA
IN An autumnal cake
WITH is a very good
opportunity
FOLIAGE to practice your

petal-dusting skills.
LEVEL:
Julia CREATE
Fedorova THE FOLIAGE
is the COMPONENTS 1. Using various colors of
owner gum paste, make maple,
of Julia Edibles: oak and Virginia creeper
Fedorova Assorted colors of gum paste leaves with cutters and
Cakes, veiners.
Petal dust: yellow, green, red,
Sweet Art
lime green, sage, rain forest,
Master 2. Prepare a lot of leaves, as
brown, green, soft pink, soft
supply, and Sweet Art Master
yellow, and soft green they will play the same role
sugar flower making school, all as flowers.
located in New York. She is also Gum-paste roses: red, pink, and
a founder and head judge of the white 3. Dust the leaves with a mix
Sweet Art Master Sugar Flower Gum-paste hydrangeas of yellow, green, and red
competition. Julia started her Edible gold leaf petal dusts.
cake-decorating journey in 2015. 4. Make rose leaves out of
She is self-taught, but her hard Equipment: green gum paste. When
work and persistence allowed her Maple leaf cutter and veiner dry, dust them with a mix of
to achieve high results in a fairly Oak leaf cutter and veiner lime green and sage petal
short period of time, earning dusts for the pink and white
her top honors at Cake Expo, Virginia creeper leaf cutter and
veiner roses. For the red roses,
National Capital Area Cake dust the leaves with rain
Show, and more. In 2021, Julia Rose leaf cutter and veiner
forest petal dust to make
was named one of the top ten Ivy leaf cutter and veiner them darker.
wedding bakers in New York City. Paintbrushes
She also authored Sweet Botany, Floral tape 5. Create ivy leaves with
a book about botanically correct green gum paste. When
sugar flowers. Steamer
dry, dust them with a mix of
Cotton gloves green and sage petal dusts
and then dust the edges
facebook.com/JuliaFedorovaCakes instagram.com/juliafedorovacakes with a mix of yellow and
facebook.com/sweetartmaster instagram.com/sweetartmaster

TUTORIAL TUTORIAL
brown. For darker ivy leaves,

dust them with a mix of rain
forest and green petal dusts,
3b
Tip: USE A VERY Tip: COSMOS
then add a mix of red and
brown to the ends. GOOD QUALITY RED
FLOWERS AND
GUM PASTE WHEN
1a
ACORNS ALSO
CREATING ROSES.
MAKE EXCELLENT
DUST AND ADD FILLERS.
THE FLOWERS
1. To create a realistic red
4a rose, you need a lot of
different shades of red petal MORE PRO TIPS
dust for dimension. Also, FROM A SUGAR
do not over-steam them if
1b
you plan to set the color. ART MASTER
2. Dust the bases of the • Always have extras. Make
white roses with soft pink, additional leaves and
soft yellow, and soft green petals because having them
petal dusts. available for the assembly
stage will add confidence
3. For the hydrangeas, dust and provide more flexibility to
4b some petals with a mix of play with your arrangement.
yellow and lime green petal
dusts and emphasize the • Assembly is very time-
edges with brown. consuming. I recommend
1c
having a precise sketch of your
3b cake before you start to add
your flowers and greenery
as guidance.
• Cover the cake board with
fondant and add a ribbon.
Please do not leave the board
ASSEMBLE 2&3 uncovered. The small details
THE CAKE matter!
3a 1. Cover each cake with white
fondant evenly, without • Do not forget to wear gloves
scars, dents, or elephant if you work with a real cake
skin. I suggest covering them instead of dummies.
a day prior. • Make sprays with flowers
2. Use a steamer to slightly wet and leaves. Tape them tightly
the surface of the fondant with floral tape. Each spray
Tip: REMEMBER TO REMOVE THE EXCESS 3. Wearing cotton gloves,
partially cover the cake
should be put into a straw
or tube before you insert it
PETAL DUST FROM THE SURFACE OF THE LEAVES into a cake.
with edible gold leaf. You
can use your fingers or a soft
BEFORE STEAMING OR GLAZING. flat brush. ACD

BAKE THE BOOK BAKE THE BOOK
CHOCOLATE
& PISTACHIO
VERTICAL CAKE
BY THE SILVER SPOON KITCHEN
PHOTOGRAPHY BY LUCA COLOMBO AT STUDIO XL
SERVES 10 SAVOY SPONGE INSTRUCTIONS

4 ounces/1 stick/120 grams 1. Preheat the oven to
LEVEL: unsalted butter 350°F/180°C/160°C Fan/
12 eggs Gas 4 and line the baking pan
12¼ ounces/scant 1⅔ cups/360 with parchment paper.
grams superfine sugar
Pinch of salt 2. Melt one-third of the butter in
8¾ ounces/1 cup/240 grams a bain-marie or double boiler.
self-rising flour Break four of the eggs into the
4 ounces/1¼ cups/120 grams bowl of a stand mixer fitted
pistachio flour with the whisk attachment, or
use a mixing bowl and electric
BUTTERCREAM whisk. Add one-third of the
sugar and a pinch of salt to
7 ounces/200 grams 60% the bowl, and beat until very
dark chocolate pale, and fluffy. Add one-third
7 ounces/1¾ sticks/200 grams of the flour, sifted, one-third
unsalted butter of the pistachio flour and the
14 ounces/3¼ cups/400 grams melted butter, and mix to
confectioners’ sugar combine.
7 fluid ounces/scant 1 cup/200
Excerpted from The Chocolate milliliters heavy cream 3. Pour the batter into the
Spoon: Italian Sweets from the Silver baking pan, level the surface,
Spoon by The Silver Spoon Kitchen. DECORATION and bake in the preheated
Copyright 2023. Photography oven for 12 minutes. Remove
1⅓ ounces/⅓ cup/40 grams from the oven and invert
by Luca Colombo at Studio XL. chopped pistachio nuts
Published with permission from the pan onto a sheet of
Chocolate fans made with 60% parchment paper. Peel off
Phaidon. dark chocolate (see as follows) the parchment from the
sponge, so that it is no longer

BAKE THE BOOK SHOPPING
attached to it, and replace it

back on top of the sponge.
Starting with the short side
chocolate have melted and
the mixture is glossy and
smooth. Transfer to a bowl
Spread the entire surface of
the cake with the remaining
buttercream, and decorate,
Feelin’
of the sponge towards you,
roll up the sponge while still
warm, holding it sandwiched
and set aside to cool to room
temperature, then chill in the
refrigerator for 1 hour until it
as desired, with the chopped
pistachios and chocolate fans,
and chill in the refrigerator for
Fall Edit
between the two sheets of has the desired consistency for 4 hours before serving. It’s in the air; it’s all around.
parchment paper. Set aside to spreading.
7. If you want to make a
Let’s go all in on that fall feeling!
cool completely.
6. Unroll the rolled-up sponge, shorter cake, cut the sponge
4. Repeat the process described remove the parchment paper, rectangles in half lengthwise.
above with the remaining and use a palette knife to
ingredients to make two more spread with a thin layer of VARIATION
sponge rectangles, but allow buttercream. Roll up the There is a much simpler way to
them to cool without rolling sponge again, without using prepare chocolate curls for use in
them up. parchment paper. Spread one decorating cakes and frozen des-
of the two remaining sponge serts, although it is less versatile.
5. To make the buttercream, rectangles with buttercream Place a block of chocolate kept at
finely chop the chocolate. and wrap it around the rolled room temperature on a clean, dry Halloween Mini Spatula and Spoonula Set, $6, joann.com
Place the butter, sponge, starting at the outer chopping board. Hold it steady
confectioners’ (icing) sugar, edge, to create a larger with one hand, and quickly shave
cream, and chocolate in a roll. Repeat with the third the top of the block with a wide-
saucepan and place over a rectangle, then stand the roll mouth vegetable peeler held with
low heat until the butter and upright on a serving plate. the other hand. ACD
Tag us inYour P hotos!

Satin Ice ChocoPan Ivory
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FOR A CHANCE TO BE FEATURED

ON OUR INSTAGRAM FEED
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Mold and Veiner Mold, Leaf Cutter Set, Dust Edible Combo Pack, Peacock Cake Stand,
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@americancakedecorating Colour Mill Outback Pack Oil

Nuts and Berries
Silicone Mold,
Butterfly Pea Flower, Blend Coloring, Fall Sprinkle Party Pack, $13, sweetdegreeskitchen.com
$14, amazon.com $40, colourmill.com.au $40, sprinklepop.shop

TUTORIAL TUTORIAL
WHITE BY ESZTER KANYÁRI
BATFLOWER
The white batflower (Tacca integrifolia) is a unique flower with long, hanging
tendrils and two white bracts, which give the plant its “bat wings.”
LEVEL: WHAT 4. Create 4 to 5 similar pieces

YOU with a hole and make 4 to 5
NEED more pieces without a hole at
COMPONENTS the top of the cones. Some of
Edibles: the pieces can be peaked and
differently shaped.
Gum paste: white and green
Edible glue or water 5. After drying, dust the buds
with dark purple color. You
Petal dust: dark purple, green, may also add some green
and brown dust inside of the holes.
Alcohol
1
Equipment: BUILD THE BUDS
Floral wire: 26, 28, and 30 1. Cut 28-gauge floral wires into
gauge
3 or 4 parts and bend little
Dresden tool hooks at the end.
Paintbrushes
2. Roll a pea-size piece of white
Rolling pin
gum paste and make a cone
Nonstick surface shape. Brush the hooked end
Simple rose petal cutters of the wire with edible glue or 2
Foam pad water, then insert it into the

Ball tool gum paste. Use your fingers
to roll the paste at the base of
Silicone petal veiner the cone to thin it down and
Banana leaf veiner secure it to the wire.
Color pen
3. With the help of a Dresden
Floral tape tool, make a hole on the top
of the cone.

TUTORIAL TUTORIAL
3 2 3&4 of arrangement with floral

tape near each other.
5. Add the 2 smaller petals
and secure them in a vertical
180-degree position with
floral tape.
6. Dust the bottom part of
CREATE THE 3 FORM THE the assembled bunch with
PETALS TENDRILS green and dark purple petal
1. Thinly roll out some white 1. To create the short tendrils, dusts. ACD
gum paste on a nonstick cut a minimum of five
surface. Cut out 2 pieces of 30-gauge floral wires into 1
petals with a medium-size 4 parts. To create long
petal cutter. tendrils, cut a minimum of five
5 30-gauge floral wires in half.
2. Insert 28-gauge floral wires
into the petals. At the bottom 2. Apply dark purple petal dust
part of the petal, start to roll to the short tendrils. To get
the paste on the wire to thin a darker base color on the
it down with your finger and long tendrils, use liquid-paint
2
create a 1-inch-long neck. alcohol with petal dust or a
color pen. After drying, add
3. Place the petals on a foam additional dust too.
pad and soften and stretch MAKE THE LEAVES
the edges with a ball tool.
1. Roll out some green gum 1
4. Use a silicone veiner to get a paste on a nonstick surface.
long, fine veining petal texture
2. Cut out 2 to 3 leaves with
and frill the ends of the petals 3
with the ball tool to get some the large petal cutter and
waves. Let them dry. insert 26-gauge floral wires
into them.
5. Repeat Steps 1 through 4 with
3. Use a banana leaf veiner to
the smaller petal cutter.
get a deep veining texture.
6. With dark purple petal dust, Let them dry.
dust the medium petals at
the bottom and neck strongly 4. Use dark purple and dark ASSEMBLE THE 4
in an upward direction and green petal dusts to color FLOWER
add a little green on the top the leaves. 1. Using floral tape, wrap the
edges. When you dust the buds together and then add Inspired by the cakes and sugar flowers by Maggie Austin
smaller petals, use more green 1&2
the short tendrils. back in 2013, Eszter Kanyári decided she wanted to
dust plus a little brown for a do something similar but struggled to find resources to
wilted effect. 2. Dust the bottom part of the learn. Finally, in 2018, the designer, economist, and event
assembled bunch with green 6
planner working at a multinational company found Petra
1 and dark purple petal dusts. Hajnal’s workshop where she could acquire the basics of
sugarcraft and develop her style with the help of various
3. Bend the long tendrils and training videos, books, and magazines. Eszter now wants
tape them to the previously to teach and share her acquired sugar knowledge.
assembled parts.
sugarcraft.hu
4. Place and secure the 2 larger facebook.com/sugarcraftbyeszterkanyari
flower petals to the back side instagram.com/sugarcraftbykanyarieszter

TUTORIAL TUTORIAL
BOO CREW
THE htly creepy bu t super-
Create slig ct for a Halloween p
perfe
fu n cu
arty.
pcakes,
A M A NN O N
BY JULIA
LEVEL: MAKE MR. side of the bridge of the nose.

PUMPKIN Use a Dresden tool to indent
COMPONENTS 1. Knead and roll out a piece lines into the orange fondant
of orange fondant. Cut out to form the mouth and
Edibles: a circle using a circle cutter wrinkles. Indent a deeper hole
the same size as the top of at the top of the cupcake in
Fondant: orange, dark green, your cupcake. Gently pull preparation to place the stalk.
white, green, pale green, black, on 1 side of the circle to
red, yellow, beige, brown, and lengthen it slightly, forming 4. To make the stalk, roll a piece
pale yellow an oval pumpkin shape. of dark green fondant into
Cupcakes Carefully place the fondant a ball. Press it between your
Water onto your prepared cupcake thumb and index finger to
top, with the elongated side shape it into a stalk. Use your
Food coloring: green and black Dresden tool to indent vertical
overhanging slightly.
Petal dust: brown, dark green, lines into the stalk and place
pink, and black 2. To make the nose, roll a small it into the prepared socket,
piece of orange fondant into adhering it with a little water.
Equipment: a ball. Press 1 side to a point Indent additional lines in the
Rolling pin to form a teardrop shape orange fondant extending out
Circle cutter and press the pointed end from the base of the stalk.
between your thumb and
Ball tool index finger to flatten. Adhere 5. Roll a piece of white fondant
Dresden tool it onto the center of your into 2 oval balls and press
Knife cupcake. each to flatten slightly. Place
them in each of the eye
Paintbrushes 3. Use a small ball tool to indent sockets and adhere them
2 oval eye sockets on either using a little water. Paint an
Juliana Manno grew up with a love of arts and crafts but found her true passion when she
completed a beginner’s cake decorating course in 2012. Science student by day, she spent
every spare moment between her studies teaching herself new cake decorating techniques and
baking cakes for family and friends. Her passion is for designing cute and unique cupcakes,
inspired by children’s illustrations and soft toys. Her business, Juliana’s Cake Laboratory, is
based in Melbourne, Australia.
instagram.com/julianascakelaboratory

TUTORIAL TUTORIAL
iris in the center of each eye

with green food coloring.
Wait for the irises to dry and
Tip: DUSTING WITH PETAL DUST IS OPTIONAL, 7. To make the hair, roll thin
sausages of black fondant
and adhere to the cupcake,
4
CREATE THE
CANDY CORN BOY
paint the pupils and the inside 1. Thinly roll out orange
of the mouth with black food
BUT IT ADDS EXTRA DIMENSION AND starting from the center top fondant. Using a sharp
and draping down the left knife, cut out a triangle with
coloring. CHARACTER TO YOUR CUPCAKES. and right sides as shown. rounded edges slightly larger
6. To make the eyebrows, roll Repeat with 2 shorter than your cupcake top. Press
2 sausages from the orange 4
2. To make the nose, roll green sausages and adhere them the corners to form neat
fondant and adhere 1 above fondant into a medium-size in position on the forehead. curves.
each eye. teardrop shape. Roll 2 small 5
balls of green fondant and 8. Create teeth like Mr.
2. Roll out yellow fondant into
7. To make the teeth, thinly adhere them to either side of Pumpkin and adhere them a rectangle approximately ⅓
roll out white fondant. Use the nose. Roll a larger ball of inside the mouth. To make of the height of the rounded
a sharp knife to cut 3 small green fondant for the chin. the tongue, roll a small ball edge of the triangle. Place
rectangles of differing lengths. Flatten the pieces sightly before of red fondant and flatten it. it over the triangle in line
Adhere them adjacent to 5 adhering them in position with Adhere it to the mouth and with the base, using it as a
the mouth. Dust the cupcake a little water. Use your ball tool indent a line in the center template to cut the yellow
and the stalk with brown to indent 2 eye sockets on either with a knife. fondant so it fits exactly.
petal dust. side of the nose. 9. To make the warts, adhere 6
3. To create the candy corn,
3. To make the eyes, roll 2 pieces small balls of green fondant repeat the above process to
1 of white fondant into balls around the face. Dust the form an orange stripe in the
and adhere them in the eye face with dark green petal center and a white stripe at
sockets. For the irises, roll dust. the top of the triangle. Use a
6
2 small balls of pale green small circle cutter to cut out
fondant and press to flatten 1&2 a circle in the center of the
them into discs. Adhere them candy corn. Place the candy
to the eyeball closer to the corn onto the cupcake. Use
nasal side. Repeat with 2 7&8 the same circle cutter to cut a
smaller balls of black fondant circle from beige fondant for
for the pupils. Roll the black the face and place it inside the
2
fondant into a thin sausage candy corn.
7 and adhere them above both
eyes to form eyebrows. 4. To make the nose, roll a
ball of beige fondant and
4. Paint the inside of the mouth 3 adhere it onto the center of
with black food coloring. Paint the cupcake. Create the ears
tiny strokes above the eyebrows out of beige fondant like Mr.
to give the impression of little Zombie and adhere them to
9
hairs. either side of the face. Use
your ball tool to indent 2 eye
5. Use your Dresden tool to sockets and an open mouth.
indent lines in the fondant as
3
BUILD MR. ZOMBIE shown to give the impression 5. Create eyes like Mr. Zombie
of wrinkles. and adhere them in the eye
1. Cut out a circle from the rolled sockets. Paint the inside of
green fondant to fit the top of 6. To make the ears, roll 2 small the mouth with black food
the cupcake and place it onto balls of green fondant and coloring.
the prepared cupcake top.
Use your ball tool to indent
an upside-down rounded
flatten them. Use your ball tool
to indent a small hole off-center
in each ear to form the inner
Tip: BLACK EDIBLE FOOD PENS WOULD ALSO 6. Adhere 2 small sausages
of black fondant above the
sausage shape into the green ears. Adhere them to either side WORK WELL TO DRAW FACIAL FEATURES. eyes for the eyebrows. Roll
fondant for the mouth. of the face. brown fondant into small

TUTORIAL THE CAKE ALCHEMIST
W!c "e,
teardrop shapes and adhere MAKE MR. Indent the ear sockets with
them to the top of the head MONSTER your Dresden tool and adhere
for hair. 1. Roll out brown fondant and
them to either side of the
cut out a circle the same size face. For the horns, roll white
7. Dust the nose and cheeks with fondant into 2 larger teardrop
pink petal dust and the candy as the top of your cupcake.
Gently pull 1 side to elongate shapes and adhere them to
corn with brown petal dust, the top of the eyebrows. Dust
) h
focusing the dust around the it. Indent the top center of
(
the entire cupcake with brown
Fo
edges and between the candy the elongated portion with
your Dresden tool to make petal dust. ACD
corn colors.
a groove. Indent random
freehand vertical lines to 1
1
cover the entire fondant piece.
!
Adhere it onto the cupcake,
$t&
with the elongated portion
M
overhanging slightly.
2. Use your ball tool to indent 2
eye sockets. Dust the inside
2 2
of the eye sockets with black
petal dust. Roll 2 balls of
pale yellow fondant for the
eyeballs and adhere them in
position. Create the eyes like
Mr. Zombie and adhere them.
3. To make the eyebrows, roll
brown fondant into elongated
3
teardrop shapes and bend to 3
curve them slightly. To make BY SCOTT BRADSHAW
the mouth, roll brown fondant
into a sausage and curve Serpents and spiders, tail
them into shape. Adhere them
with water. Texture the pieces of a rat, call in the spirits,
by making vertical lines with wherever they’re at!
your Dresden tool. Madame Leota is the star of
4&5
4
The Haunted Mansion ride at
4. To make the nose, roll a small Disneyland and Walt Disney World
piece of black fondant into a and Phantom Manor in France’s
ball. Adhere it onto the center Disneyland Park. She was known for
of the face between the eyes. having been a medium, a psychic,
Indent 2 nostrils at the base a palm-reader, a potion-brewer, a
of the nose with your Dresden clairvoyant, and an oracle in the
tool. Disneyland story. Following Leota’s
6&7 Scott Bradshaw is the owner of sevenravens death, her spirit haunted the manor
5&6
5. To make the teeth, roll 2 bakehouse.com, an entertaining blog which strives to within a crystal ball as the estate’s
small pieces of white fondant get people to look at food and recipes in a twisted way resident medium who used her
into small teardrop shapes. … as twisted as an old phone cord. Scott grew up in spells to materialize the house’s
Adhere them to the bottom of Texas, and has lived in Arizona, Nevada, and Missouri. 999 spectral residents.
the mouth with a little water. He makes Plainville, MA, his home these days with his In Disney World’s ride, Leota was
saintly husband and a bossy little Pomeranian. originally a witch living in the town
6. To make the ears, roll brown of Salem, Massachusetts, during
sevenravensbakehouse.com
fondant into teardrop shapes. tiktok.com/@goosecaboose70 the 1690s until she inadvertently

THE CAKE ALCHEMIST THE CAKE ALCHEMIST
on a cake are many, though, Sleeping Beauty. Disney has since BEER CAKE an airtight container in the
caused the notorious Salem witch Rap on a table—it’s time to refrigerator until ready to use
trials and was forced to flee the respond. Send us a message including screen size and brightness, figured out a way to project from INGREDIENTS
and concealment and operation of within using fiber optics. I used a for up to 2 weeks.
state, relocating to a village in New from somewhere beyond. 4½ cups all-purpose flour
York’s Hudson River Valley. She The challenge with this cake is the screen … very inexpensive projector and
an iPad to project the actual 3 cups sugar
opened a store called Memento getting the illusion to work right. 2 tablespoons plus 1 teaspoon
Mori Curios and Curiosities, which Initially, I wanted to use a Pepper’s Goblins and ghoulies from Disney YouTube video onto a
modeling chocolate bust. The key baking powder
sold supernatural relics and potions ghost illusion, which uses reflections last Halloween, awaken the 2 (3.4-ounce) packages instant
and offered “spirit photography.” to create the appearance of a spirits with your tambourine! to getting the projection to work
is not adding facial details but vanilla pudding
Through unknown events, upon floating head. I planned on using Disney created Madame Leota by 2 cups beer
Leota’s death, she was buried in the a small iPad on the top of the cake. projecting a film loop onto a static, providing a screenlike place for the
projected video to work on. It was 1 cup corn oil
Gracey family plot. The screen would then reflect up almost featureless bust. The face 8 eggs
Leota is an international woman onto a clear reflective surface, either belonged to Leota Toombs, a Disney a struggle for me. I wanted to add
of mystery, even though she’s just a all the details. I think my bust’s nose 2 teaspoons cinnamon
plastic or glass, inside the crystal artist who worked on many Disney 2 tablespoons ground cloves ICE CREAM
misty head in a crystal ball. Never let ball. When you can see outside attractions in the art department. could’ve been less detailed and the
not having a body hold you back. If projection would’ve looked better. 1 teaspoon ginger BUTTERCREAM
your window by looking at the The voice belongs to Eleanor Audley, ½ teaspoon allspice
she can be a star with no body, you glare on your TV screen, that’s an who voiced such iconic Disney INGREDIENTS
can do anything you can dream of unintended Pepper’s ghost illusion— characters as Lady Tremaine (the Wizards and witches,
wherever you dwell, give us INSTRUCTIONS 3 cups melted orange sherbet
… including making this projection unintended and unwanted. The stepmother from Cinderella) and ½ cups all-purpose flour
illusion showstopper of a cake. problems with doing this illusion the original Maleficent from a hint, by ringing a bell! 1. Preheat the oven to 350°F. 1 pound (4 sticks) butter,
Altogether, this is a very easy Grease and flour 2 cake pans.
cake to accomplish once the softened
THE KEY TO GETTING THE PROJECTION TO WORK IS NOT ADDING Set aside. 2 cups sugar
fundamentals are understood. The
FACIAL DETAILS BUT PROVIDING A SCREENLIKE PLACE FOR THE PROJECTED table is a very simple threaded rod 2. In a mixer, combine all the
structure built up with modeling ingredients and beat for 2 INSTRUCTIONS
VIDEO TO WORK ON. IT WAS A STRUGGLE FOR ME. I WANTED TO ADD chocolate and accentuated with minutes. Pour the mixture into 1. Slowly mix the sherbet and
ALL THE DETAILS. I THINK MY BUST’S NOSE COULD’VE BEEN LESS DETAILED modeling chocolate decorations the prepared pans and bake flour together, adding the
made with push molds. The chair for 50 to 60 minutes. While flour slowly to avoid clumps.
AND THE PROJECTION WOULD’VE LOOKED BETTER. is 100% chocolate with modeling the cake is warm, brush on
chocolate flourishes also made with Orange Shandy Simple Syrup 2. Place the mixture in a pan
push molds. The crystal ball is glass, if desired. and simmer, whisking
but I’m sure someone more talented vigorously until thick. Transfer
than I could make a clear crystal the mixture to a bowl or a
ball dome using isomalt. ORANGE SHANDY shallow pan and cover it with
The creepy part of this cake recipe SIMPLE SYRUP plastic wrap, pushing down
is the amount of ground clove. INGREDIENTS on the surface to prevent skin
Don’t be scared away. Somehow, 1 cup orange juice formation. Allow it to cool to
it’s perfect. It offsets the hops of 1 cup beer room temperature.
the beer and plays so nicely with 1 cup sugar
the orange. It’s a delicious new 3. In a mixer with a paddle
3–4 strips orange peel, pith attachment, beat the butter
take on a familiar spice cake. I’m removed
going to make a conscious effort to and sugar on high for 5
simplify my recipes and keep them minutes, scraping the sides
INSTRUCTIONS and the bottom of the bowl
in a tight three-component range.
I was trying to develop a beer/ 1. Place all the ingredients in a well.
orange curd recipe to act as a filling small saucepan and stir to
combine. Bring the mixture to 4. Lower the speed to low and
between layers and I almost got
there, but, honestly, the cake doesn’t a boil, stirring occasionally. add the ice cream mixture.
need it. It’s moist and tangy and Slowly increase the mixer
would be great just as a Bundt cake. 2. Remove the mixture from back to high speed and
A nonalcoholic beer gives just as the heat and let it cool to beat it for 5 minutes or until
delicious results. room temperature. Discard buttercream is thick
the orange peels. Store it in and fluffy. ACD

TUTORIAL TUTORIAL
SP CI
E LA BY JEWEL JOHNSON
sc ulpted
a c reepy elivery.
s
cak e get lloween d ipping!
u are te H a ht sh
sq m a frig
ple ulti or ov
er
A sim nt for the a y f
reatme ne ed to p
t n 2
’t eve
RY
do n
You
DE E
LEVEL:
LI V
3
COMPONENTS BUILD THE BASE

1. Square off the cake and
Edibles: rice cereal treats to equal
8-inch square cake thickness.
Rice cereal treats 2. Layer, fill, and crumb-coat
Buttercream the cake and rice cereal treats CREATE THE
Fondant: brown and white with buttercream. Let them TENTACLES
Melted chocolate firm up in the refrigerator.
1. Attach the armature wire to
Gel food colors: leaf green, 3. Roll out brown fondant the dowels with floral wire
brown, golden yellow, and and cut it into 4 panels and bend it to the shape of
black measuring 6 by 3 inches. moving tentacles, each about
Allow them to dry. 8 to 10 inches long.
Equipment:
Knife
Offset spatula Jewel Johnson is a native of Harlem, NY, and currently
Rolling pin resides in New Jersey. She attended Johnson and
Ruler Wales University in North Miami to study baking and
Armature wire pastry. After leaving school, she pursued her dream of
becoming a pastry chef in many restaurants in New York.
Dowels Eventually, she opened her home-based business Green
Floral wire Jeans Cake. She found a love for cake sculpting, as well
Netting as wedding cakes, and has been fortunate to compete
Paintbrushes multiple times on the Food Network.
Sculpting tools greenjeanscake.com
Letter stencils instagram.com/ChefJ88
twitter.com/greenjeanscake

TUTORIAL TUTORIAL
2. Wrap the armature wire with

cereal treats and cover it with
melted chocolate. Refrigerate
3a
tools to create dents and
scratches to the box to make it
look weathered.
Tip: WORDS LIKE “FRAGILE,” “THIS END UP,” 3
to set. AND “BEWARE: MONSTER INSIDE” ARE ALL

4. Use letter stencils to detail the
3. Cover the tentacles with white front of the box. GOOD LETTERING CHOICES.
fondant and create texture
with netting material. 5. Use brown gel food color to 4. Fill the upper cavity of the
create shadows and contrast 4a
box with packing peanuts
4. Paint with all the gel colors on the sides of the box. and cover the base of the
to create the look of monster tentacles and any visible
3b
tentacles. 1 buttercream. ACD
1a
1 4
4b
4a
2
1b
4b
2a 3a
FINISH THE CAKE

1. Place the tentacles inside the
DECORATE top of the cake.
THE BOX
2. Use melted chocolate to
2b 1. Roll out brown fondant and adhere the dried fondant
cut it to the dimensions of the 3b panels to the top.
cake sides.
3. Create packing peanuts with
2. Use extra buttercream white fondant by rolling out a
to attach the fondant to rope of fondant, then cutting
the cake. it into smaller pieces, and
3. Add details with sculpting
shaping the pieces with tools
to make irregular shapes.

TUTORIAL TUTORIAL
EV
ERY ROSE
HAS ITS THORN BY LALA OLIVO
While roses are popular flowers to make, adding the thorns creates
a more realistic and well-rounded presentation.
ARRANGE
THE ROSES 5. After cutting, arrange the
LEVEL:
flowers on the dummy ball
1. First, put a little bit of royal with mini pliers. Also, place
COMPONENTS icing on top of the cake. Then, big and small roses on the
put the Styrofoam ball a little bottom side of the cake.
Edibles: bit to the right side.
Fondant-covered cake 2. Take floral wire and size it 1
Royal icing to the length that you need.

Premade sugar roses, leaves, Then, cut it with wire cutters.
and eucalyptus leaves 3. Wrap the wire with floral tape
Red petal dust and insert it into the ball and
Green fondant cake to secure it.
Shortening 4. Using wire cutters, take
Cornstarch your premade sugar flowers
Brown gum paste and cut them to the length
you need.
Tylose powder
Equipment: Lala Olivo is the owner of WildBaker Cupcakes &

Styrofoam ball Pastries Shop located in Laguna, Philippines. Cooking
Floral wire and making art is her passion, and when a friend
Wire cutters introduced her to cake decorating, it felt like heaven.
Her specialty as a cake artist is making tiny details and
Floral tape out of the ordinary but elegant cakes. Her strengths
Mini pliers are sugar flowers, foliage, animals, and some other
Paintbrushes things, but her weakness is making human figures and
Steamer or pot of water facial expressions. She joined local cake competitions
for a cause during the pandemic and joined Cake Fiesta Manila 2022, placing
Silicone rope mold second in the wedding cake category.
Fondant tool facebook.com/wildbakercupcakes
CelPin tool instagram.com/wildbaker_cupcakes
tiktok.com/wildbakercupcakes

TUTORIAL TUTORIAL
Tip: YOU CAN USE

2
DUST AND ADD 1&2
4. In making small branches, roll 1&2
THE LEAVES your dough into a cone shape
1. Dust the rose leaves with red
and flatten the sides a bit and
petal dust. Starting from the A STEAMER OR make the bottom part flat.
edge, brush the leaves toward HOLD THE LEAVES 5. Using edible glue, stick the
the inside. branches into the spaces on
2. Dust the eucalyptus leaves
OVER A POT OF top of the cake.
in the same manner. Steam BOILING WATER. 6. Using a thin CelPin
the newly dusted leaves for a tool, poke small holes in
natural look and to help even the branches. This is where
out the color. 3
you will attach the small
3. Place the rose bundles and
thorns later.
eucalyptus in the spaces and
3 in between the roses. 3a 5
FINISH WITH
1 THE MOSS
1. Roll a small amount of
green fondant and roll it
into a sausage. Flatten
it out a bit and use the
3b CelPin to poke the fondant
to create a mosslike
texture.
4
2. Attach the moss with
2a
edible glue to the spaces
ADD THE ROPE 6
where you want to place
BORDER it. ACD
1. Knead a piece of green
1&2
fondant until it’s pliable.
Use a little shortening if it
5 sticks to your hands. Roll it
into a ball and then into a
thin sausage. MOLD THE
2b BRANCHES
2. Dust a silicone rope mold 1. Take a small amount of
with cornstarch and slowly gum paste, knead it with
place the fondant. Make shortening, and add a little
sure to press it all the way in bit of Tylose powder to
so that the thickness of the ADD THE THORNS
strengthen it.
rope is even. Cut the excess 1. Make a ball out of brown
fondant with a fondant tool. 2. Roll it into a ball and then fondant, then roll it like a
into a thick sausage. Roll sausage on 1 end and a tiny
3. To release the rope, lift 1 the other side into a cone cone shape on the other.
side of the silicone mold and
Tip: YOU CAN ALSO USE DOWELS AND
shape.
slowly push the rope out. 2. Using edible glue, attach
Use edible glue to attach 3. Use the fondant tool to the tiny little thorn to 1 of the
SKEWERS TO SECURE THE BALL TO THE CAKE. the rope to the bottom of add texture to make it look holes. Make as many thorns
the cake. like a branch. and branches as you wish.

SWEET BOSS SWEET BOSS
As a Sweet Boss, there’s no doubt a quick online search for “custom stories of satisfied customers, offer. Your blog is the perfect place
that you know how important it is to wedding cakes,” your blog post including pictures and videos of to guide potential customers through
create stunning and delicious-tasting on “Creating an Unforgettable them interacting with you or your the ordering process and to walk
5
treats that leave your customers in Wedding Cake for Your Special finished product. The blog should them through the design process.
awe. However, in the current digital Day” pops up on the first page feature glowing testimonials from By showcasing the possibilities and
age, a super-yummy menu and an of the search results. Inspired by those who have enjoyed your highlighting your attention to detail,
Instagram-worthy storefront aren’t your expertise and design esthetic, desserts. Potential customers will feel you can establish your expertise and
enough to guarantee success. You the couple decides to schedule a more confident in placing orders with professionalism in a way that will
need an effective way to stand out, consultation. As a result, you end up you when they read or see real-life inspire a sense of comfort with your
connect with your audience, and connecting with a potential client experiences from others who’ve audience.
attract potential customers to your all because your helpful blog post worked with you and tasted your As a Sweet Boss, it’s your job to
REASONS business. So, what’s the answer?

A blog!
With the rise of social media,
video content, and other forms
of digital marketing, some may
boosted your online visibility.
2 A BLOG CAN HELP

YOU PROMOTE NEW
desserts.
4 A BLOG CAN SUPPORT

YOUR SOCIAL MEDIA
do all that you can to make your
business a sweet success. Adding a
blog to your website is sure to open
the door to a world of amazing
possibilities and unprecedented
YOU argue that blogs have become less

relevant; however, in reality, it’s the
opposite. Blogs provide a unique
space to engage your audience,
PRODUCTS OR SERVICES.
Launching a special promotion or
showcasing a new seasonal menu
for the upcoming holidays? A blog
is the perfect platform to announce
MARKETING EFFORTS.
Social media plays a critical role in
online marketing—and your blog
can both support and strengthen
those efforts. Each blog post
growth. I encourage you to embrace
the power of blogging and let your
sweet business flourish like never
before! ACD
NEED share valuable content, and establish

your expertise. In fact, according
to HubSpot, a software tool for
marketers, “Companies that blog
have far better marketing results.
and promote exciting business
updates, which creates buzz and
builds anticipation around your
latest products or services. This can
provides valuable content that can
be shared across your social media
platforms while also directing your
followers back to the website. This
Cydni N.
Mitchell
A Specifically, the average company

that blogs has 55 percent more
visitors.” With all of this in mind,
let’s dive into why you should create
a blog to promote your sweet
encourage customers to place orders
and try the latest and greatest from
your sweet business. Your blog can
act as your digital megaphone,
amplifying your message to a wider
not only drives more traffic but
also enhances your social media
presence, making your cake business
more visible and memorable to
potential customers.
(a.k.a. Cyd)
is a bakery
consultant
and the sweet
business coach
BUSINESS business online. audience.

As we approach the holidays and
you develop a limited-edition line of
holiday-themed cupcakes, consider
writing a blog post with a title like
Consider a scenario where you
published a blog post titled “10
Things All New Parents Should
Know Before Ordering a First
Birthday Cake.” The post is not
behind Sweet
Fest®. Based in
Atlanta, GA, Sweet Fest® is an online
company that supports the business
BLOG 1 A BLOG CAN INCREASE

YOUR ONLINE PRESENCE.
Having a great-looking website is
wonderful, but how do you ensure
“Spreading Joy with Our Festive
Cupcake Collection.” Introduce your
audience to the flavor and design
options included in the collection.
only informative but also includes a
step-by-step guide with links to other
articles that are also on your blog.
You share the post on your social
needs of the sweets community
in the areas of professional
development, marketing, branding,
and web design. By trade, Cyd
that potential customers can find Make sure to incorporate enticing media channels and your followers is an accountant and financial
BY CYDNI N. MITCHELL it? A blog can be an online traffic images and videos that showcase find it so valuable that they start analyst with a master’s from the
magnet. Search engines love fresh every delicious detail. Then, share sharing it with their friends, creating Kenan-Flagler Business School at
and valuable content. That’s why a preview on your social media and an unexpected boost to your social the University of North Carolina at
regularly updating your website’s direct your audience to the blog for media following. Because you Chapel Hill. She is the co-founder
blog with relevant posts can boost the full rundown of this “guaranteed consistently share helpful content, of the Sugar Coin Academy, an
your website’s search engine to sell out” menu. the influx of new followers grows into online business academy for business
rankings. Without a strong online a loyal community that eagerly waits
presence, your sweet business may for your updates. owners in the baking and sweets
get buried in the search results below
your competitors. A blog can work
like a beacon that guides potential
customers to your website.
3 A BLOG IS GREAT FOR
SHARING CUSTOMER
STORIES.
Word of mouth is a powerful 5 A BLOG HAS THE
POWER TO HELP YOU
industry, and she is also the organizer
of The Ultimate Sugar Show,
Georgia’s largest annual baking and
sweets expo in Atlanta.
Imagine that a local couple is marketing tool and positive customer EDUCATE.
planning their wedding and they experiences can significantly impact Use your blog to inform customers thesweetfest.com
want an elegant cake that reflects your sweet business’ success. Use about cake customizations, menu facebook.com/thesweetfest
their unique love story. After doing your blog to spotlight heartwarming options, and other services that you instagram.com/sweet_fest

RECIPE RECIPE
LEMON BY KARLA MARRO
RASPBERRY
!e"atiо Cake
In honor of National Dessert Month in October, we’re pleased to bring
you this incredible cake created for Miller & Lux, Chef Tyler Florence’s
luxury steak house in San Francisco.
LEVEL: INSTRUCTIONS 5. Pour the batter onto half sheet

1. Preheat the oven to 330°F. pans lined with Silpat, 900
LEMON CAKE grams per sheet. Bake for 8½
2. Mix the eggs and sugar in a minutes and cool completely.
INGREDIENTS mixing bowl and then add the
100 grams eggs crème fraîche and olive oil. 6. Make this recipe 4 times to
150 grams sugar create all the layers.
75 grams crème fraîche 3. Add the lemon zest and
40 grams olive oil extract. RASPBERRY GEL
1 lemon, zested 4. Sift the flour and baking INGREDIENTS
15 grams lemon extract powder together. Add this 800 grams raspberry puree
120 grams flour to the egg mixture in 3 to 4 12 grams agar
2 grams baking powder parts. 100 grams sugar
100 grams water
Growing up in Chile, Karla Marro spent much of her time at her grandparent’s bakery,
understanding at just eight years old that her passion for sweets would become her future career.
After attending culinary school, she applied for a position at a popular restaurant but was turned
down based on her lack of experience. Undeterred, she did not give up on herself and moved to
Santiago to continue her quest for knowledge. She started working at a boutique bakery and was
introduced to the book Macarons by Pierre Hermé. These pages fueled her fascination and quest
for mastery. A brief stint as a pastry sous chef at Daniel Boulud in New York City showed her the
world of fine dining and she never looked back. Invited to work at the two-Michelin-star restaurant
Acquerello, she learned to create complex desserts with no less than three textures or components.
Now at Miller & Lux, Karla makes desserts with visual appeal and delicacy. She emphasizes symmetry, style, and grace in
all her creations.
instagram.com/ksmarro

EETS
RECIPE ART OF
BE AUTIFUL
WEDDIN
G CAKE
S, BAKE
S, & SW
THE
MASTER
INSTRUCTIONS DECORATIONS white chocolate shell at 113°F 30th

Happy
ture
Add texate
to cre
1. Bring the ingredients to a boil White cocoa butter and spray the cakes. Freeze a rustic,k
aged loo
ANNIVERSARY
ISSUE
and pour into a half sheet pan again. f
Red cocoa butter
to cool. Raspberries Fall
2. Blend until smooth.
LEMON
BUTTERCREAM
INSTRUCTIONS
1. Cut discs of the lemon cake
with an 8-inch mold.
5. Mark the cake with tape to
create straight, even, thin
lines.
6. Melt white cocoa butter to
GRAB A Y'all
MAKE AYN
FOND
S H IN E
OU R
T
INGREDIENTS
1,200 grams sugar
400 grams water
500 grams egg whites
2. Layer the lemon
buttercream and then
the raspberry gel on top.
Repeat this process until
108°F and airbrush to create
white lines.
7. Remove the tape and then
cover the white lines to make
PRINT TIFUL AM
BOUNER
BUTT LSC
FLORA
LET'S TA
TIKTOK
RE
LK
Recreate
OR
Poe’s E 434
raven 2021 • ISSU
SEPT OCT
1,800 grams butter, room you get 8 layers. Freeze the space for the red lines.
temperature cake and then cut into 4 plus:SPOOK-TACUNLAR
8. Melt red cocoa butter and
30 grams lemon extract
2 lemons, zested
pieces.
airbrush lines underneath the
5 TUTORI
EE
HALLOWALS
3. Cover the pieces of cake white lines.

INSTRUCTIONS
1. In a saucepan, heat the sugar
and water to a boil until it
reaches a soft ball stage,
with lemon buttercream
and freeze again.
4. Fill an airbrush with the
9. Remove the tape and
decorate with fresh
raspberries. ACD
DIGITAL
250°F.
2. Meanwhile, whip the egg
whites on medium speed.
Once the sugar is ready, pour
it in a slow, steady stream
ISSUE!
into the egg white mixture.
Increase the speed and whip
until cool.
3. Whip for an extra 5 minutes
before adding the butter
in small portions until all
incorporated. Add in the
lemon extract and zest.
WHITE
CHOCOLATE
SHELL
INGREDIENTS
500 grams cocoa butter
500 grams white chocolate
INSTRUCTIONS
1. Melt the white chocolate and
cocoa butter over a bain-
marie to combine.
58 americancakedecorating.com September | October 2023 AmericanCakeDecorating.com/shop

TUTORIAL TUTORIAL
THE
I T R
N GH MA E
BEFORE BY
APARNASHREE
MISHRA
CHRISTMAS
Build your very own Jack Skellington just in time
for Halloween and Christmas!
Aparnashree Mishra LEVEL:

started baking and
cake decorating in 2012
after the birth of her COMPONENTS
first daughter. What
started as a hobby Edibles: White floral tape
took shape as a
profession. She took White modeling paste Styrofoam dummy
her first cake order Gel food color: brown, black, X-Acto knife
and named her business The Pink Ribbons. red, and white Paintbrushes
In 2016, she started teaching cakes for Water Dresden tool
beginners, and in 2021, she opened a pastry
café called Royal Vanilla Cakes. She is now Equipment: Smoothing tool
a businesswoman, managing staff and sales Rolling pin
Reference photo
and designing cakes that include sugar-art Scissors
work. She also loves to teach and mentor, Ruler
Ball tool
as it gives her the satisfaction of spreading Pencil
knowledge to others. Cone tool
Long-nose pliers
Skewer
Floral wire
instagram.com/aparnashree_21

TUTORIAL TUTORIAL
WHAT 3b
2. Roll the modeling paste into
2 3
YOU a thin long sausage. Match
NEED the diameter and length
of the legs in the reference
photo.
3. Using an X-Acto knife,
cut out 2 legs and make a
straight slit in the middle of
each.
MAKE THE BOOTS
4. Apply both legs to the wire
1. Color modeling paste with a frames. Apply a little bit 4
few drops of brown gel food of water with a paintbrush
color and very little black to and seal the open edges.
get a dark brown color. 3
5. Use a Dresden tool to
2. Make a long sausage out of smooth out the uneven
modeling paste. Shape 1 end areas.
to be rounded like the front
of a boot and bend it in the
BUILD THE center for the ankle joint. 1
1 Create a second boot the
FRAME same way.
1. Use your reference photo
and start marking the 3. Place the boots on the frame.
important joining points
4. Take a bit of white modeling
of the body with a ruler
and pencil: the center of paste and make furry bands
the feet, both sides to the on the upper edges of both
boots. 5
waist where the legs will
join the torso, at the center 4
of the belly, at the center 1
of the collarbones where
the shoulder and neck 2
meet, and each side of the
shoulder joining with the
arms.
2. Use long-nose pliers to
2
bend the floral wire exactly
as the pencil markings.
Make sure to bend the CREATE THE COAT
wires in the correct
directions. 3a Tip: BE CAREFUL 1. Build the torso with white
modeling paste. Start from
the waist and build up to
3. To create the skeleton WHEN YOU’RE the neck and also cover the
frame, join the wire shoulder joint areas.
together with white floral ADDING THE BLACK
tape. Once it’s stable, ADD THE LEGS 2. Use a smoothening tool to
place it on a Styrofoam TO NOT MAKE blend and finish the torso.
dummy and mark a small 1. Make dark red modeling
dot where the shoes will
THE BROWN TOO paste with a mix of red, 3. Roll out red modeling paste
begin. DARK. black, and white gel food according to the size of the
colors. reference photo.

TUTORIAL TUTORIAL
4. Brush a little water on the 4 6c 1 5 2

torso and place the modeling
paste on 1 side. Cut away the
extra with scissors.
5. Smooth the edges with a
Dresden tool.
6. To create the rest of the coat,
repeat the process in a similar
manner with the other panels. 2
MAKE THE 3
1 FACE AND CAP
1. Roll a ball of white modeling
paste. In the middle of the
5
face, make eyes using a ball
tool. The nose will be formed
automatically.
ADD THE ARMS
AND HANDS 2. Create a mouth with a cone 4
1. Using red modeling paste, tool and nostrils with a
make long, thin sausages Dresden tool.
for the hands. Match 3. Create a cone shape out of red
2
the size to the reference modeling paste, making 1 side
photo and cut 2 arms 3a
narrow and long.
accordingly.
4. Using your thumb, create a
2. Make full-length slits in the funnel shape on the fatter end.
6a hands with an X-Acto knife
and insert them onto the 5. Bend the narrow tail
arm wires. Blend them into downward and add a small 5
the shoulder area well. ball of white modeling paste
on the end. Use scissors to
3. Create a teardrop create a furry look.
shape with a bit of white
modeling paste. Roll 1 side 6. Roll another small piece of
with your finger to form the white modeling paste into a
3 wrist. Press the other side thin sausage, texture it, and
3b
of it to flatten the paste to attach it to the rim of the hat.
form a palmlike shape.
4. Cut 1 side to form the 1
6b
thumb.
5. Make equal-size cuts for
4
the fingers. Using your
fingers, create bone-like
6
texture on each finger. Let
the hand dry for 5 minutes
before attaching it to the
arms with water. Repeat
with the second hand.

TUTORIAL TUTORIAL
CAKE COLLABORATION
BY SHARON
SIRIWARDENA
in Sugar!
FINALIZE THE 1 4
DETAILS
1. Make a thin string out of white
modeling paste. Cut very tiny
pieces to make polka dots and
attach them to the coat.
2
2. Take a small piece of red
modeling paste and make
pleats with a thin skewer. 5
Marce
3. To create a bow, make an Ledesma
impression in the center of
the modeling paste with a
Dresden tool at the center. 3
This collaboration emerged out of my love for the pop art culture.
4. Take another small piece of Pop art can be identified by its use of popular, consumer symbols, such as household objects. Andy Warhol’s Campbell’s Soup
Cans and his interpretations of celebrity icons such as Marilyn Monroe reinforce the idea that art could be inspired
red modeling paste and twist by anything and everything.
it to create a faux knot for the
center. Attach it to the coat. In this collaboration, sugar artists attempted to give life to the pop art era. Some of them based their inspirations around the
pop art culture seen during Andy Warhol’s time. Some got creative and applied those design elements to modern-day pop art
5. Paint the face with black gel creations. But, overall, all of them did a fantastic job coming up with some phenomenal pop art designs to wow their viewers!
food color. ACD
facebook.com/Pop-Art-in-Sugar-A-Cake-Collective-Collaboration
Michaela Rences Shabari Ghosh Rita NOÈ Petra Florean
Yazmin Rodríguez
Rakhee
Inoka Mitruka
Nishanthi Raicu
Swati Maheshwari Madalina
Doreen Zilske Sharon Siriwardena
Diney Hidalgo
Chris Durón Netta Eliel
Alberta
Garcia
Ashita John Rebollo
Kara Heather
Bradley Finashyna
Lamb Iryna
LAST BITE
Makes one 8-inch cake
PUMPKIN Ingredients
1 cup unsalted butter, melted
1 cup light brown sugar CAKE
CAKE
CAKE 1 cup granulated sugar
15 ounces pumpkin puree
4 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
CASTING
CALL! CASTING
CALL!
1 teaspoon baking powder
½ teaspoon salt
BY ANNMARIE MATTILA 1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
Paired with classic cream cheese ¼ teaspoon ground allspice
frosting, this cake lets the flavors of
the season shine. Instructions
1. Preheat the oven to 350°F. Grease
and line two 8-inch cake pans and set
them aside.
2. In a large bowl, whisk together
the melted butter, the brown and
granulated sugars, the pumpkin puree,
and the eggs.
WE WANT
3. In a separate bowl, whisk to combine
the flour, baking soda, baking powder,
salt, and all the spices. Add this to the
pumpkin mixture and stir until just
combined.
TO PUBLISH
4. Divide the batter evenly among the
YOU! Tick one thing off your bucket list in 202 :
prepared pans. Bake for about 30
Get yourself published in a leading world cake magazine.
minutes or until a toothpick inserted Getting published raises your profile and helps to showcase your skills, and
comes out clean. Transfer the cakes to a personality, which can lead to all kinds of exciting opportunities, including teaching at
wire rack and let them cool completely international shows, online tutorial commissions, brand ambassadorships, and more.
before filling and frosting. ACD
The first step is easy: Simply get in contact with our editor to discuss which submission
opportunities are open, You Made It! themes coming up, and what ACD can do for you.
Get in touch: annmarie@americancakedecorating.com
Get the CONTENT
YouCRAVE
Every issue of
American Cake Decorating
magazine is filled with the latest
cake decorating info that
our readers want—bringing
new ideas, techniques
& skills through
step-by-step
tutorials, themed
showcases, new
product information
& more.
ACD inspires creativity

by giving all of its readers
access to top-level talents
from around the world!
SUBSCRIBE NOW
MASTER THE ART OF BEAUTIFUL WEDDING CAKES, BAKES, & SWEETS
Happy Add texture

to create
a rustic,
aged look 30 th
ANNIVERS
ISS ARY
f
UE
Fall
Y'all
MAKE YOUR
FONDANT
SHINE
BOUNTIFUL
BUTTERCREAM
FLORALS
LET'S TALK
TIKTOK
Recreate
Poe’s
raven
plus: SEPT OCT 2021 • ISSUE 434
5 SPOOK-TACULAR
HALLOWEEN
TUTORIALS
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MASTERING THE ART OF AUTUMNAL CAKES

From my kitchen to yours,

We’d like to meet you…

Want to pitch an idea or just want to say hello?

September | October 2023 americancakedecorating.com 1

BEGINNER: INTERMEDIATE: ADVANCED: EXPERT:

2 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 3

NEW PRODUCT RELEASES

BUY THE BOOK Raicelina Ramos Christina New Julie Harris

By The Silver Baking No. 5750

Spoon Kitchen By Dan Langan

4 americancakedecorating.com September | October 2023

6 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 7

Edibles: Food processor

Tip: TO MAKE SMALL FLOWERS, ELIMINATE

8 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 9

3. Create a stem by cutting floral

Tip: DON’T PAINT TOO MUCH OF THE PETAL

10 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 11

Tip: YOU CAN ALSO USE PINS TO KEEP THE

12 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 13

CHOCOLATE CHIP Makes two 9-inch cakes

COOKIE CAKE 2. In a medium bowl, measure

Note: If you’re living a life free

16 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 17

BUILD THE CARVE THE CAKE

18 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 19

add some brown to the burnt This is called pulling isomalt.

20 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 21

I’d like to Cake Fiesta Manila

22 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 23

ACD: You’re such a master at

JULIA gum-paste flowers! Do you have

FEDOROVA time when I thought I should enjoy

24 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 25

FOLIAGE to practice your

26 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 27

brown. For darker ivy leaves,

28 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 29

SERVES 10 SAVOY SPONGE INSTRUCTIONS

30 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 31

attached to it, and replace it

Tag us inYour P hotos!

FOR A CHANCE TO BE FEATURED

@americancakedecorating Colour Mill Outback Pack Oil

32 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 33

WHITE BY ESZTER KANYÁRI

LEVEL: WHAT 4. Create 4 to 5 similar pieces

Foam pad water, then insert it into the

34 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 35

3 2 3&4 of arrangement with floral

36 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 37

LEVEL: MAKE MR. side of the bridge of the nose.

38 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 39

iris in the center of each eye

40 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 41

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44 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 45

COMPONENTS BUILD THE BASE

46 americancakedecorating.com September | October 2023 September | October 2023 americancakedecorating.com 47

2. Wrap the armature wire with

to set. AND “BEWARE: MONSTER INSIDE” ARE ALL

FINISH THE CAKE

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