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Cake Masters - March 2018

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LEARN TO MAKE AND DECORATE AMAZING CAKES STEP-BY-STEP
ISSUE 66 | MARCH 2018
ISSUE 66
MARCH 2018
£4.20
MAKE THIS
Spring
CAKE!
7
WIN!
FULL
Rich CSET of Rox
y&
olo
from T ur Dusts
h
Decor e Cake
Comp ating
any!
Fantastic
TUTORIALS
+LEARN step-by-step
THE Butterfly PROJECT
COLLABORATION
Delicious
Recipes
Modern Spring Party
Cute Birthday
WWW.CAKEMASTERSMAGAZINE.COM
Fan Cake Tutorial
Cupcakes Tutorial
1
ISSUE 66 | MARCH 2018
THE COMPLETE
RAINBOW DUST RANGE
P ro
Metallic Paint
f e s si o
n al Fo o d C o l
s
ProGel
Click Twist Brush
Food Art Pen
For more information contact Renshaw Americas 973-957-0686
CELEBRATING CAKE FOR GENERATIONS
2
o ur
MAGAZINE
Join the conversation
www.renshawamericas.com
Cake Masters Magazine
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Celebration Cakes
ISSUE 66 | MARCH 2018
Edition
Contributors:
Ickie Mag Gie
Out There Cakes
Alessandra - Sugar Artist
Le Cake Design Studio
Sweet JennieD
Cake Dreams By Iris
Eat the Evidence
Shannon Bond Cake Design
Mike's Amazing Cakes
The French Pastry School
The Clever Little Cupcake Company
Hive Bakery
Pastelería Creativa
The Custom Cakery
Molly’s Creative Cakes
Rainbow Dust
PrimaCristina Cakes LLC
Cake Decor India-Royal icing Art
Cup’N Cake
SprinkleSpark LLC
Charlotte Holloway Cake Design
Catalina Anghel azúcar´arte
Shannon Bond Cake Design
Madame Dibou les gâteaux
Front Cover Star
Alice Kayley for Karen Davies Sugarcraft
Editor
Rosie Mazumder
editor@cakemastersmagazine.com
Editorial Team
Hanaa Foura
Rhona Lavis
Laura Loukaides
Advertisements
Hanaa Foura
hanaa@cakemastersmagazine.com
Tel: 0208 432 6051 or 07939 562567
USA Representative - Patty Stovall
patty@cakemastersmagazine.com
France Representative - Wendy Brobbey
wendy@cakemastersmagazine.com
India Representative - Khushi Malani
khushi@cakemastersmagazine.com
Cake Masters Magazine Awards
3rd November 2018
awards@cakemastersmagazine.com
Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement may
be copied or reproduced, nor stored in a retrieval
system by any means without prior specific written
authorisation given by the publisher.
This month is all about
Celebration Cakes and we have a
range of beautiful cake tutorials
for all occasions! We also have
exciting features and fabulous
recipes for you to try too.
Ultra Violet has been chosen
as colour of the year by Pantone,
so in this issue, we showcase our favourite ultraviolet
cakes from our readers. Starting with our front cover cake,
learn to make this beautiful violet lace spring inspired cake
by Alice Kayley for Karen Davies Sugarcraft. There is also the
fun Champagne Celebration Cake by Molly Robbins of Molly's
Creative Cakes for Rainbow Dust and the impressive Surprise!
Cake by Natalia Salazar of Pastelería Creativa. Also in this issue,
Haley Popp teaches you how to create a lovely gold geode
wedding cake with the Meant to Bee tutorial and Sunny Lee
of The French Pastry School shows you how to produce pastel
wafer flowers with the Modern Spring Party Fan Cake tutorial.
MY TOP
PICKS!
28
14
New for 2018, we are interviewing CAKE ICONS that have shaped
the industry into what it is today. This month, we talk to Lindy
Smith on how the industry has grown and developed, her top
tips to becoming an expert cake decorator and ask who her own
cake icons are.
This month, we review the Easy Eyes moulds from Silvia Mancini
Cake Art and Accessories. As per the name, they were such a
great easy to use mould that created fun eyes with different
expressions. We were really impressed as they were excellent in
creating different looks, even for those intimidated by modelling
figures! Plus, solve our anagram puzzle in this month's Elevenses
competition for your chance to win a WHOLE SET of Roxy & Rich
Colour Dusts from The Cake Decorating Company worth over
£70!
We have a touching collaboration this month brought to you by
Kyla Myers, the founder of The Butterfly Project collaboration.
All the pieces really highlight their message of raising awareness
of Epidermolysis Bullosa (EB), otherwise known as the Butterfly
Disease. We were so amazed by the different portrayals of the
disease through cake design with the beautiful and elaborate
pieces created for the collaboration.
51
Best wishes,
Rosie
Editor
Editor@cakemastersmagazine.com
Subscribe!
from only £35 a year
Find out more at
www.cakemastersmagazine.com
WWW.CAKEMASTERSMAGAZINE.COM 3
ISSUE 66 | MARCH 2018
Let's celebrate! Inside this issue are lots of easy to follow
celebration cake tutorials and cakespiration for all occasions.
On the Cover
28
14
22
22
82
48
10
62
34
14
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
part of the process. We have difficulty
ratings for the different levels of
project. One piping bag is the easiest
and four is the most advanced.
All templates for tutorials
can be found on our website
www.cakemastersmagazine.com
If you would like to be featured in
Cake Masters Magazine, join our
contributors list to be sent email
updates of how you can get involved.
Sign up via our website, under the
‘Contact Us’ tab.
Keep in Touch
Like our Facebook page
Facebook.com/CakeMasters
Follow us on Twitter @CakeMasters
Follow our boards on Pinterest
Pinterest.com/cakemasters
Follow us on Instagram @cakemasters
Sign up to our email
newsletter via our website
www.cakemastersmagazine.com
4
MAGAZINE
Every Issue
Features
6 Baking Wish List
22 How'd They Do That?! Spring
41 Elevenses – Ask the Expert,
26 SoFlo Highlights Get 20% off
20 Afternoon Tea – Dartealing
Competitions, Book and
Product Reviews + More!
42 Social Snippets - Amazing
cakes we have spotted online
60 Cake Events - Cake events
and things we are looking
forward to!
Is In the Air Cake, Karen Davies
Sugarcraft
tickets!
46 Cake Spaces Celestial Cakery
48 Cake Collaboration The Butterfly
Project
62 Cake Icons Lindy Smith
79 Colour of the Year Ultraviolet
Get the look - Readers' Cakes
48
Easy Eyes Product Review
44
ISSUE 66 | MARCH 2018
8
79
22
a full set of Roxy
&
Rich Colour D
usts
from The Cake
Decorating
Company!
RE:
FEATRUOF THE
COLOUEAR!
Y
Tutorials
14 Modern Spring Party Fan Cake,
The French Pastry School
28 Birthday Cupcakes,
34
51
65
69
The Clever Little Cupcake
Company
Meant to Bee Cake,
Hive Bakery
Surprise! Cake,
Pastelería Creativa
DIY Cake,
The Custom Cakery
Champagne Celebration Cake,
Molly's Creative Cakes in
association with Rainbow Dust
WIN!
82
Competitions
82 Solve the Anagrams!
Win a full set of Roxy & Rich
Colour Dusts from The Cake
Decorating Company worth
over £70!
Recipes
8 Blanche
10 Triple Raspberry and
Lemon Birthday Cake
12 Espresso Martini Cupcakes
51
WWW.CAKEMASTERSMAGAZINE.COM 5
ISSUE 66 | MARCH 2018
Baking Wish List
This is one for last minute breakfast scoffers or skippers. The Overnight Oats
Mug lets you prep ahead and make a delicious banana-nut or choco-berry
oaty mix the evening before. Simply follow the instructions on the side
and stick in the fridge overnight… in the morning, you’ll have a delicious
breakfast in a jar that you can even scoop and enjoy on the go.
£7.99
Lakeland.co.uk
Renshaw have a sugarpaste for every cake decorating need. Petal
Paste is a fine silky smooth paste designed for creating very fine
detail on flowers and foliage. Great for intricate bows and frills, it
can be rolled out wafer thin and also works well in moulds. Easy
to work with and can be coloured with concentrated paints such
as ProGels.
Packed in convenient 3x100g foil wrapped pouches in a box
RRP £5.50 for 3x100g box
See renshawbaking.com for stockist details
This beautiful set of three sieves, designed by Danish
brand, Bloomingville, is bound to add a stylish touch
to your kitchen. There are three sizes in the set, small
L11xD8cm, medium L20xD14cm and large L20xD20cm, and they come in a beautifully
elegant gold finish.
£54.00
Audenza.com
Want to create beautiful flowers for your cakes? The Buttercream Flowers
mould from Karen Davies Sugarcraft allows you to create the effect of
Buttercream Flowers in sugarpaste.
Giving you ELEVEN flowers and leaves to play with, you too can make stunning
flowers in no time.
£17.99
Karendaviescakes.co.uk
Prices correct at point of printing
6
MAGAZINE
John Whaite mixing bowl by Fenella Smith is sure to make a
statement in your kitchen with the beautiful hand painted copper
trim contrasting against the matte navy glaze outer with a dove
grey inner finish. The bowl is 13.5cm in height and has a width of
32.2cm making it extremely functional for all projects.
£41
Notonthehighstreet.com
ISSUE 66 | MARCH 2018
Powder Colour is the new name for Rainbow Dust Plain and Simple.
Powder Colours are vibrant professional grade powder pigments and are
available in a range of 44 versatile colours. Powder Colour can be used
dry for dusting or mixed with alcohol to create a fabulous paint.
RRP £2.15
Available from all good sugarcraft shops.
As featured in the Great British Bake Off and used by top cake makers
worldwide, Mosser Glass pedestal cake stands are perfect for wedding and
celebration cakes, cupcakes, desserts, afternoon tea, table centrepieces and
entertaining.
The stands are genuine milk glass with a lovely burnished finish and are
made by hand in Cambridge, Ohio as they have been since 1954. Each stand
undergoes a 6 stage manufacturing and glazing process, taking over 3 hours
to produce just one piece.
£69.95 (£89.99 RRP) for a 12” Milk White stand - other colours and sizes
available.
View the range at Cake-stuff.com/Mosser
Satin Ice fondant and gum paste is a great choice for cake artists around the
world for its premium quality, workability and taste. Available in a wide range of
colours and sizes for your convenience.
From £9.99
Thecakedecoratingcompany.co.uk
This Grey Squares Backdrop is great for showing your fun cake
designs. The backdrop features grey squares in different sizes on a
white background to form a truly unique design. Ideal for vintage
wedding cakes and other decadent celebration cakes. Available in
small, medium and large.
From £11.99
Thecakedecoratingcompany.co.uk
Store all your baking bits and bobs in this colourful small jar by Orla
Kiely. The ceramic jar features a funky retro inspired 70s Oval Flower
design in orange to brighten up any living space. Size- 10x10x8cm
£20
Andshine.co.uk
Fill these tubes with bread or cake dough, pop the lid on, bake
upright in the oven and you’ll end up with an eye-catching tubular
loaf ready to slice into mini individual slices. Brilliant for making
canapés or fun-shaped sandwiches for children’s lunch boxes, there
are three shapes included and each steel tube has a highly non-stick
coating so your loaves are easy to release. Oven safe up to 200°C.
£16.99
Lakeland.co.uk
WWW.CAKEMASTERSMAGAZINE.COM 7
ISSUE 66 | MARCH 2018
Blanche
Serves 9
2½ cup (650g) chilled Vanilla Pastry Cream
17oz (480g) Vanilla Bean Short Tart Dough,
fully baked as a 9” (23cm) square tart crust or
a 10.25” (26cm) round tart crust and cooled
1 cup (4.2oz/120g) fresh strawberries, hulled
and halved lengthwise (top to bottom)
½ cup (2.7oz/75g) fresh blackberries
1 cup (4.2oz/120g) fresh raspberries
¾ cup (3.5oz/100g) fresh blueberries
½ cup (2.8oz/80g) stemmed fresh red
currants
12-15 sprigs fresh chocolate mint (Mentha x
piperita f. citrata)
Whisk the chilled pastry cream until smooth
and scrape it into the cooled tart crust. Spread
evenly with a small offset spatula. Gently
shake the pan to fill the corners of the crust
and to smooth the top.
Starting with the larger pieces and working
your way to the smaller berries and currants,
arrange the fruits over the pastry cream,
making sure that each slice will get its fair
share of all varieties.
Pluck the young and tender top leaves from
the mint sprigs and tuck them evenly among
the fruits.
Set the tart in its pan on an overturned flatbottomed bowl (or a wide can) and gently
release the ring. Slip the tip of a small knife
between the crust and the bottom of the tart
pan and run it all around the edge to loosen
the crust. Carefully slide the tart onto a
serving plate and serve.
Blanche is best shortly after she is made
but she will keep, wrapped airtight, in the
refrigerator for up to 2 days.
Vanilla Pastry Cream
Crème pâtissière, or pastry cream, should be
in every home baker’s arsenal. Thickened with
egg yolks and starch and enriched with butter,
it may be flavoured with vanilla, chocolate,
coffee, liqueurs, fruits or other flavourings.
When made with vanilla extract, this may
be considered a master pastry cream that
welcomes almost infinite variation. I’ll share
two of my favourites - mocha and chocolate
- but feel free to play with it by steeping the
finely grated zest of a citrus fruit or aromatic
tea leaves in the milk, or by adding extracts or
liqueurs.
Makes 2½ cup (about 650g)
2 cup (480g) whole milk
1 vanilla bean, split and seeds scraped or 2 tsp
(10g) pure vanilla extract
5 large egg yolks
⅔ cup (133g) granulated sugar
⅓ cup (40g) cornstarch
Pinch of fine sea salt
3½ tbsp (1.7oz/50g) cold unsalted butter, cut
into small pieces
If using a vanilla bean, in a medium saucepan
over medium-high heat, bring the milk and
the vanilla seeds and pod to a simmer. Take
the pan off the heat, cover and let steep for
30 minutes. Retrieve the vanilla pod from the
milk and rinse thoroughly with cold water. Set
the pan with the vanilla milk over medium
heat and bring to just below a boil.
If using vanilla extract, simply bring the milk
and vanilla extract to just below a boil. Take
the pan off the heat and cover to keep the
vanilla milk hot. Fill a medium bowl with ice
8
MAGAZINE
and cold water. Place a medium bowl over the
ice bath with the bottom touching the water.
Set a mesh strainer on top.
In a separate medium saucepan, whisk the
yolks, sugar, cornstarch and salt with a narrow
wire whisk until the yolks lighten in colour,
2-3 minutes. While whisking the egg mixture
constantly, drizzle in about half the hot vanilla
milk. Add the rest of the hot vanilla milk all
at once, then set the pan over medium heat.
Cook until the mixture comes to a full boil and
is thick enough to mound when dropped from
the whisk, constantly whisking and scraping
the bottom of the pan with the whisk, about 8
minutes.
Scrape the thickened pastry cream into the
strainer over the ice bath and strain, pressing
with a silicone spatula. Scrape any pastry
cream clinging to the bottom of the strainer
into the bowl. Add the butter pieces, whisking
until blended. Stir the pastry cream frequently
until it reaches room temperature, about
5 minutes. Remove the bowl from the ice
water and cover with plastic wrap, pressing it
directly onto the surface of the pastry cream
to prevent a skin from forming.
Refrigerate for at least 4 hours or overnight.
The pastry cream is now ready to use.
The pastry cream will keep in the refrigerator
for up to 3 days. Whisk until smooth before
using.
Vanilla Bean Short Tart Dough
This short tart dough, also known as pâte
sablée, is sweet, tender and rich. It is also too
fragile to roll; instead, you simply press it into
the pan. I use a combination of vanilla bean
seeds and vanilla extract for flavour. With
half a vanilla bean plenty for a single batch,
I always double the recipe to use the whole
bean and freeze half for an impromptu tart.
Makes 17oz (480g), enough for a 9” (23cm)
square tart crust, 10.25” (26cm) round tart
crust, 13.75x4.23” (35x11cm) rectangular tart
crust or eight 4.25”(11cm) round tart crusts
9 tbsp (4.5oz/125g) unsalted butter, softened
½ cup (80g) confectioners’ sugar
½ vanilla bean, split and seeds scraped
2 large egg yolks, at room temperature
1 tbsp (15g) heavy cream or whole milk
1 tsp (5g) pure vanilla extract
¼ tsp (2g) fine sea salt
1⅔ cup (233g) all-purpose flour
In the bowl of a stand mixer fitted with the
paddle attachment, beat the butter, sugar
and vanilla seeds at the lowest speed until
the sugar is incorporated. Raise the speed to
medium-high and beat until creamy, about 2
minutes. Add the yolks, cream, vanilla extract
and salt. Beat until blended, about 2 minutes,
scraping down the sides of the bowl as
needed. Add the flour and beat at the lowest
speed just until incorporated. Remove the
bowl from the mixer and press the dough into
a ball with your hands. Pinch off a teaspoon
sized piece of dough, wrap and refrigerate for
patching the baked crust later if needed.
The dough will keep, wrapped airtight, in
the refrigerator for up to 3 days or in the
freezer for up to 2 months. Thaw overnight
in the refrigerator, then let stand at room
temperature until soft enough to press into
the pan.
To make a 9” (23cm) square tart crust or a
10.25” (26cm) round tart crust, use all of the
dough.
To make a 13.75x4.25” (35x11cm) rectangular
tart crust, measure out 12.7oz (360g) of the
dough; reserve the rest for another use.
To make eight 4.25” (11cm) round tart crusts,
divide the dough into eight equal pieces
(2.1oz/60g each). In all cases, use two piece
tart pans with removable bottoms.
For each crust, place the dough into the
centre of a tart pan. Using the heel of your
hand, press the dough across the bottom of
the pan as smoothly and evenly as possible,
accumulating excess dough along the seam
of the pan. While pressing the excess dough
along the seam and fluted sides of the pan
with the index finger of one hand, push down
on the rim of the pan with the thumb of the
opposite hand to make an even and evenly
thick edge, making sure it’s not too thick at the
seam where the bottom meets the sides of the
pan. Transfer the pan to a baking sheet and
freeze until firm, 30-40 minutes. Meanwhile,
set a rack in the middle of the oven and
preheat the oven to 340°F (170°C).
Crumple up a sheet of parchment paper and
straighten it out half a dozen times to soften
it, so that it will fit into the corners of the
dough without sharp edges. Line the chilled
dough with the parchment paper across the
bottom and up the sides, pressing creases at
the bottom and top edges. Fill the pan with pie
weights or dried beans.
For a partially baked crust, bake for 25
minutes, remove the pie weights and
parchment and continue baking until the
edges and bottom are light golden, about 6
minutes longer (about 4 minutes longer for
4.25” (11cm) round tart crusts). Patch any
cracks or holes in the crust with small scraps
of the reserved raw dough.
For a fully baked crust, bake for 25 minutes,
remove the pie weights and parchment and
patch any cracks or holes in the crust with
small scraps of the reserved raw dough.
Continue baking until the edges are golden
brown and the bottom is golden, 15-17
minutes longer (about 11-13 minutes longer
for 4.25” (11cm) round tart crusts).
Set the baking sheet on a wire rack to cool
completely. The tart crust is now ready to use.
Recipe from The Artful Baker: Extraordinary
Desserts From an Obsessive Home Baker
Cenk Sönmezsoy
Abrams
£40
Photography by Cenk Sönmezsoy
ISSUE 66 | MARCH 2018
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ISSUE 66 | MARCH 2018
Triple Raspberry and Lemon Birthday Cake
Serves 10-12
FOR THE CAKE:
14 tbsp (7oz/200g) unsalted butter, softened,
plus more for pan
2 cup (280g) all-purpose flour
1 tbsp plus 1 tbsp (16g) baking powder
½ tsp (4g) fine sea salt
⅔ cup (160g) whole milk, at room
temperature
⅓ cup (77g) plain full fat strained (Greek
style) yogurt, at room temperature
2 tsp (10g) pure vanilla extract
3 lemons
1¼ cup (250g) granulated sugar
4 large egg whites, at room temperature
FOR THE RASPBERRY BUTTERCREAM:
2¼ cup (9.5oz/270g) fresh raspberries
1¼ cup plus 6 tbsp (325g) granulated sugar
2 tbsp (30g) freshly squeezed lemon juice
(from zested lemon)
7.4oz (210g; about 6 large) egg whites
1lb (455g) unsalted butter, cut into large
pieces and softened
FOR FILLING & DECORATION:
3¾ cup (1lb/455g) fresh raspberries
2 cup (2.1oz/60g) freeze-dried raspberries
To make the cake layers, set a rack in the
middle of the oven and preheat the oven to
350°F (175°C). If your oven isn’t wide enough
to accommodate two pans side by side, adjust
two racks just above and below the middle.
Butter the bottoms and sides of two 8”
(20.5cm) round cake pans, line the bottoms
with parchment rounds and wrap dampened
cake strips around the pans if you have them.
Sift together the flour, baking powder and salt
into a medium bowl.
In a medium bowl, whisk the milk, yogurt and
vanilla until smooth. Using a fine tooth rasp
grater, grate the zest of the lemons (avoiding
the bitter white pith) directly into the bowl
of a stand mixer. Add the sugar and use your
fingertips to rub the zest into the sugar. Attach
the bowl and fit the paddle attachment onto
the mixer.
Add the butter and beat at medium-high speed
until light and fully, about 3 minutes. Add the
egg whites and beat until blended, about 3
minutes, scraping down the sides of the bowl
as needed. Reduce the speed to low and beat
in a third of the flour mixture, followed by
half of the milk mixture. Repeat with another
third of the flour mixture and the remaining
milk mixture. Finally, add the remaining flour
mixture and beat just until incorporated.
Remove the bowl from the mixer and scrape
down the sides of the bowl with a silicone
spatula, reaching down to the bottom to
incorporate any unmixed dry ingredients.
Divide the batter evenly between the prepared
pans (about 19.8oz/560g each) and spread
them evenly with a small offset spatula.
Bake until a wooden toothpick inserted
10
MAGAZINE
into the centres comes out clean, about 30
minutes, rotating the pans top to bottom after
20 minutes if they are on different levels.
Set the pans on a wire rack to cool for 30
minutes. Pressing firmly against the pans, run
a small knife around the edges to loosen the
cakes, invert onto wire racks and remove the
parchments. Invert the layers a second time
onto the racks and let cool completely.
The cakes will keep, wrapped airtight, at room
temperature for up to 2 days or in the freezer
for up to 2 months. Thaw overnight in the
refrigerator before using.
To make the raspberry buttercream, in
a medium bowl, mash the berries and 6
tablespoons (75g) of the sugar with a silicone
spatula and let stand until the berries release
their juices and the sugar dissolves, about 15
minutes. Scrape the berries and their juices
into a fine mesh strainer set over a medium
saucepan and strain, pressing hard with the
spatula until only the seeds are left in the
strainer. Scrape any puree clinging to the
bottom of the strainer into the pan. Discard
the seeds. You will have about a cup (240g) of
sweetened berry puree.
Add the lemon juice to the puree, set the pan
over medium-high heat and bring to a boil,
stirring frequently. Reduce the heat to medium
and cook until the juices thicken and the puree
is reduced to a little over ½ cup (130g), about
12 minutes, frequently stirring and scraping
the bottom of the pan with a silicone spatula
to prevent scorching. Scrape the puree into
a small heatproof bowl and let cool for 15
minutes, stirring occasionally. Cover the bowl
tightly with plastic wrap, pressing it directly
onto the surface of the puree to prevent a
skin from forming. Keep at room temperature
while you make the meringue.
The raspberry puree will keep in the
refrigerator for up to a month. Let stand at
room temperature for 20 minutes and whisk
until smooth before using.
In the bowl of a stand mixer set over a
medium saucepan filled with 2” (5cm) of
barely simmering water, whisk the egg whites
and the remaining 1¼ cup (250g) of sugar
until the sugar dissolves and the mixture
registers 162°F (72°C) on an instant read
thermometer, 10-15 minutes. Attach the
bowl and fit the whisk attachment onto the
mixer and beat at medium-high speed until
the meringue is thick, glossy and completely
cool, about 10 minutes. Add the butter in five
equal parts, beating until blended after each
addition. After the last addition, beat until
the buttercream is thick and smooth, about
5 minutes. Add the raspberry puree and beat
until blended, about a minute. You will have
about 5½ cup (34oz/ 965g) of buttercream.
The buttercream will keep, wrapped airtight,
at room temperature for up to 24 hours, or in
the refrigerator for up to 5 days. Bring to room
temperature and whisk at medium-low speed
until smooth before using.
To assemble and decorate the cake, with
a large serrated knife, trim away the top
crusts of the cakes and slice each cake in half
horizontally. You will have two layers with a
bottom crust and two with no crust.
Dab a bit of buttercream in the centre of a
serving plate to prevent the cake from sliding
and centre a bottom crust cake layer over it,
cut side up. Slide wide strips of parchment
paper beneath the cake on all sides to
protect the plate. Put a cup (6.2oz/175g) of
buttercream on the cake and spread it with
a large offset spatula evenly over the cake,
going just past the edge. By hand, gently halve
a third of the fresh raspberries (5.3oz/150g)
lengthwise (top to bottom) and evenly arrange
them, cut side down, on the buttercream,
leaving a 0.5” (1.3cm) border all around.
Repeat these steps twice more using the nocrust layers and all of the raspberries, then top
the cake with the bottom crust layer, placing
it crust side up. Put a cup (6.2oz/175g) of
buttercream on top and spread it in a thin,
even layer over the top and sides of the cake.
Don’t worry about how the cake looks at this
point; this is the crumb coat, which helps to
trap the crumbs so that you may apply the
final coating of buttercream smoothly and
cleanly. Refrigerate the cake, uncovered, until
the crumb coat sets, about 15 minutes.
Put the remaining 1½ cup (9.3oz/265g) of
buttercream on top of the crumb coated cake
and spread it evenly over the top and sides
of the cake. Put the freeze-dried raspberries
into a mesh strainer set over a medium bowl
and use your fingertips to gently break them
into small pieces. Shake the strainer over the
bowl to strain out any fine powder (enjoy it
with yogurt or add it to a smoothie). Scatter
the berry pieces in the strainer over the cake
to cover the top. To cover the sides, grab small
handfuls of berry pieces and gently press
them into the buttercream, rotating the cake
as you go. Carefully slide the parchment strips
out from under the cake.
Serve at room temperature or slightly chilled.
The cake will keep under a cake dome at
room temperature for up to 24 hours, or may
be refrigerated, covered with an aluminium
foil tent (poke holes in the foil with a fork
to prevent condensation), for up to 2 days.
Before serving, let the chilled cake stand
at room temperature, uncovered, until the
buttercream softens, about 45 minutes.
Recipe from The Artful Baker: Extraordinary
Desserts From an Obsessive Home Baker
Cenk Sönmezsoy
Abrams
£40
Photography by Cenk Sönmezsoy
Espresso Martini Cupcakes
Makes 15
FOR THE ESPRESSO SPONGE:
2 tsp espresso powder
50ml hot water
225g golden caster sugar
335g self-raising flour
25g cornflour
225g unsalted butter, softened
4 large eggs
45 shop bought chocolate coated coffee beans
Preheat the oven to 180°C/160°C
(fan)/350°F/gas mark 4. Line two 12 hole
muffin tins with 15 muffin cases and set aside.
Put the espresso powder in a cup or small
jug, add the hot water and stir to dissolve. Set
aside to cool.
Add the sugar, flour and cornflour to the bowl
of a food processor and pulse for 30 seconds
or until the ingredients are well combined.
Add the butter, eggs and cup of cooled coffee
and process for 1-20 seconds, then scrape
down the sides of the bowl and continue
processing until all the ingredients are
thoroughly combined.
Spoon the batter evenly into the muffin cases,
filling them to about two thirds full. Drop
three chocolate coffee beans into each case.
Bake for 15-20 minutes, until an inserted
skewer comes out clean.
Leave the cakes to cool in their tins for about
10 minutes, then transfer to wire racks to cool
completely.
FOR THE VODKA SOAK:
2 tbsp espresso powder
4 tbsp granulated sugar
4 tbsp water
4 tbsp vodka
Put the espresso powder, sugar and water into
a small pan and bring to the boil on the hob.
Turn down the heat and leave to simmer until
the mixture has a thick syrup like consistency.
This will take 1-2 minutes. Set aside and leave
to cool. When the syrup is cool, stir in the
vodka.
Pierce each cooled cupcake several times with
a skewer, then brush with the vodka soak until
it is all used up.
FOR THE KAHLUA BUTTERCREAM:
130g unsalted butter, at room temperature
500g icing sugar
60ml Kahlùa liqueur
1 tsp vanilla extract
A little espresso powder, for sprinkling on top
Place all the ingredients in a large bowl.
Using an electric hand mixer, beat on a low
speed until all the ingredients are combined.
Scrape down the sides of the bowl, then beat
on a medium-high speed for a further 20-60
seconds until the icing is smooth.
Ice each soaked cupcake with the Kahlùa icing
and top with a light sprinkling of espresso
powder.
Recipe from Primrose Bakery Everyday
Martha Swift
Square Peg
£25
Photography by Stuart Ovenden
ISSUE 66 | MARCH 2018
Professional Cake Program
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Certified Master Sugar Artists in our
state-of-the-art kitchens.
Enroll today for September 2018!
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Take your cakes to the next level with classes
for professionals or the home baker covering
cake design, decorating techniques, and
much more!
www.frenchpastryschool.com
Chicago, IL - +1 312.726.2419
WWW.CAKEMASTERSMAGAZINE.COM 13
ISSUE 66 | MARCH 2018
Modern Spring Party
Fan Cake Tutorial
Party fan wafer
paper design
Create
this cracked
blossom
mosaic
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MAGAZINE
ISSUE 66 | MARCH 2018
Modern Spring
Party Fan Cake
By Sunny Lee, The French Pastry School
Photography by Nathan Kirkman, Camera Department, Inc.
Chef Sunny Lee is
an instructor for
the Professional
Cake Program
at The French
Pastry School in
Chicago. Since
beginning her
career at the age
of 19 when she
moved to the US from Korea, Chef Sunny
has worked at many prestigious shops and
luxury hotels and her cakes have been
featured in magazines. She won a Food
Network Cake Challenge on the Extreme
Dinosaur Cakes episode and the Chicago
Nature Museum Cake Competition with a
nature themed cake, in partnership with
Levy Foods. She was awarded the title of
Certified Master Sugar Artist in 2015 from
ICES, one of only 31 worldwide.
Difficulty Rating
Equipment Required
• Top tier: 6x6x5” square cake,
covered with white fondant
• Middle tier: 8x8x5” square
cake, covered with pale yellow
fondant
• Bottom tier: 10x10x5” square
cake, covered with slightly
darker pale yellow fondant
• Cake boards: 14” and 16”
squares, stacked and covered
in the same pale yellow
fondant as the bottom tier
• 500g white gum paste
• Cornstarch
• Petal dust colours: daffodil
yellow, light pink, coral, royal
blue, ruby red, prairie green,
royal purple
• 25g grain alcohol
• 10 wafer paper sheets
• 100g piping gel, in piping bag
or parchment
• Ingenious Edibles Safety Seal
• Small rolling pin
• 12” ruler
• X-acto knife
• Half sheet cake board
• 3 disposable plastic plates
• 4 small paintbrushes
• Small sponge
• Kitchen scissors
• Fabric steamer
• 4 small binder clips
• Fine point tweezers
• 20 gauge floral wire, white
• Wire cutters
• Needle nosed pliers
• Hydrangea flower paper punch
• Foam former
• Turntable
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ISSUE 66 | MARCH 2018
Mosaic
Step 1.
Working in small batches, knead gum
paste until pliable. Lightly dust with
cornstarch and use the small rolling pin
to roll out to approximately 2mm thick
and large enough to create a 7x4.5”
rectangular panel.
1
2
3
4
5
6
7
8
9
10
11
12
Using the X-acto knife, cut out a 7x4.5”
panel.
Step 2.
Re-knead gum paste and repeat Step 1
to create four panels in total. Dry the
panels on the half sheet cake board
until firm but still flexible (30 minutes).
Drying time may vary depending on
humidity levels.
Step 3.
Place a small amount of pink petal dust
on a disposable plate and mix with a
few drops of grain alcohol.
Step 4.
Using a small paintbrush, paint halfway
up each panel with pink.
Step 5.
Place small amounts of yellow, red,
purple and green petal dust on a
disposable plate and mix each with a
few drops of grain alcohol.
Step 6.
Using a small paintbrush, paint small
petals of varying colours sporadically
on the panels. Once all the panels are
painted, set aside and allow to dry
completely.
Colouring Wafer Paper
Step 7.
Place small amounts of yellow, coral,
pink, purple and blue petal dust on
disposable plates and mix each with a
few drops of grain alcohol.
Step 8.
Apply colours with the sponge to the
desired effect, one at a time, to the
sheets of wafer paper. (Important:
do not oversaturate the paper with
colour.) Allow the paper to dry for 5
minutes.
Party Fans
Step 9.
Take six sheets of coloured wafer
paper and using the scissors, cut into
3.5x8” strips, for a total of 18 strips.
Step 10.
One strip at a time, use the fabric
steamer to soften the paper.
Step 11.
Once softened, fold 0.5” accordion
style pleats. Use the steamer
throughout, folding to ensure the
paper does not break.
Step 12.
Once the strip is folded completely,
fold in half and glue the centre with
piping gel to create a semicircle fan.
Hold the bottom centre of the fan with
the tweezers and steam briefly to set
the fan shape.
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ISSUE 66 | MARCH 2018
Step 13.
Continue this process with the
remaining strips.
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15
16
17
18
19
20
21
22
23
24
Step 14.
Create a full circle fan by gluing
semicircles together at the centre with
piping gel.
Step 15.
Using binder clips, secure the centre of
the fan and allow to dry for 5 minutes.
Once dry, remove the binder clips and
gently open up the fan. Repeat for two
full circle fans.
Party Fan Cake Topper
Step 16.
Cut 20 gauge wire in half. Using the
pliers, create a small hook on each
half.
Step 17.
Create a circle fan by gluing semicircles
together at the centre with piping gel.
Immediately insert half of the wire into
the centre of the fan, with the hook
side going into the fan.
Step 18.
Using binder clips, secure the centre of
the fan and allow to dry for 5 minutes.
Once dry, remove the binder clips and
gently open up the fan. Repeat for two
full circle fans with wire in the centre.
Step 19.
Seal off the wire part of the cake
toppers using Safety Seal to ensure it is
food safe. Allow the seals to dry.
Wafer Paper Fans
Step 20.
Take the remaining coloured wafer
paper and using the hydrangea paper
punch, cut out flowers in varying sizes.
Depending on size, you will need 80100 small flowers.
Step 21.
Once the flowers are cut, hold over
the steamer to soften the paper. While
the paper is still soft, place the flowers
in the foam former to give them
dimension and shape. Allow to dry
completely for 5 minutes.
Assembly
Step 22.
Stack three tiers off centre on the
covered cake board.
Step 23.
Working with one panel at a time,
cut each into random pieces with the
X-acto knife to create a mosaic. Keep
the pieces together in the rectangular
shape.
Step 24.
To attach the panel, first attach the
corners onto one side of the middle
tier, securing with piping gel.
WWW.CAKEMASTERSMAGAZINE.COM 17
ISSUE 66 | MARCH 2018
Step 25.
Continue attaching, working from the
outside in and making sure to leave
gaps between each mosaic piece.
25
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27
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Step 26.
Repeat to cover all four sides of the
middle tier.
Step 27.
Insert the wired cake topper fans,
slightly staggered, into the top tier,
making sure the fronts of the fans are
facing the front of the cake.
Step 28.
Attach a semicircle fan next to the cake
topper on the top tier with piping gel.
Step 29.
On the front two sides of the top tier,
attach two full circle fans with piping
gel, one on each side.
Step 30.
Arrange a few semicircle fans around
the base of the bottom tier and attach
with piping gel.
Step 31.
Attach assorted wafer paper
hydrangeas around the base of the
bottom tier with piping gel.
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18
MAGAZINE
31
For more information about
The French Pastry School, visit:
www.frenchpastryschool.com
Photography by Nathan Kirkman, Camera Department, Inc.
ISSUE 66 | MARCH 2018
When only the best will do…
the best choose Satin Ice.
HHHHH
The porcelain finish
of Satin Ice fondant
complements my clean
cake style beautifully.
E IN AMERIC
AD
A
M
Heidi Holmon, De La Creme Studio
Missouri, US
HU
DSO
N VALLEY,
NY
The greatest cake artists in the world choose Satin Ice for its premium quality, workability and taste.
When your cakes need to be the best… choose the best!
For tutorials, inspiration and more, visit satinice.com
Every Cake Matters
Every purchase of Satin Ice Products supports our mission to give back to our partner, Icing Smiles – a nonprofit organization
that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.
www.icingsmiles.org
WWW.CAKEMASTERSMAGAZINE.COM 19
ISSUE 66 | MARCH 2018
Dartealing
Afternoon Tea
Travel - Taste - Try
The Most Darling Dartealing Afternoon
Tea - San Francisco, California
You know I looooove a good British style
afternoon tea! I’m always so pleasantly
surprised when I encounter one outside
of Great Britain, especially when they’re
as awesome as the afternoon tea (AT) at
Dartealing in San Francisco. I have been
meaning to visit Dartealing ever since
I started seeing it popping up in my
SF friends’ photos. I was super excited
to have gotten a booking for AT whilst
I was in SF recently, and even more
ecstatic that the theme was Winter is
Coming à la Game of Thrones!
There are so many stories to be told,
and few already knows how it will
unfold. Cherish today with a hot cup of
tea because winter is coming for you
and me.
What made my visit to Dartealing an
even more cherished experience was
that friends I had not seen in ages
(years, and even decades) joined me for
this lovely AT. They had not indulged in
AT before so our afternoon was filled
with squeals of excitement and delight,
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MAGAZINE
and it was heart-warming to experience
AT from first-timers’ eyes. Thanks to my
friends, Arlette and Rowena, for joining
me at Dartealing and making my visit
there so very special and memorable.
Onto the experience… Dartealing is
one of those places where the outside
does not reveal anything about the
interior; I actually thought I might
have gotten the address wrong. But
open the doors and you are instantly
transported to the most wonderfully
kitschy British decorated tea room. I
snapped a few hundred pics of all of
the delightful decor and details. It was
all so darn cute! But still retained an
overall authentic vintage feel. We were
very lucky to have been sat at one of
the soft seating ‘lounge style’ areas, but
ISSUE 66 | MARCH 2018
the tables were equally adorable as the
entire restaurant is chock-full of vintage
inspired china and accessories.
Once we were done snapping away and
finally sat at our lounge, we decided
to order the Hand of the Queen, Hand
of the King and a Sweet Lady AT
service. This combination ended up
being a fantastic selection of delicious
sandwiches and sausage rolls (AND
avo toast!) as well as the most amazing
– and quite innovative – sweets/
pâtisserie. We all loved the crispy yet
chewy rum butter crumpet as well as
the tiramisu bites. Amazeballs! The
other extra was that we were allowed to
select the sandwiches we wanted, and
we were spoilt for choice:
•
•
•
•
•
•
•
•
•
•
•
•
Ham Gouda Honey Mustard
Bacon Egg Pesto
Roast Beef & Blue
Meatballs Parmesan
Turkey Pumpkin Cream
Curried Chicken Mango Chutney
Smoked Salmon Mousse
Smoky Spicy Shrimp & Potato
Cucumber Arugula
Hummus Eggplant
Creamy Danish Blue & Fig
Egg & Pesto
In addition to the fab sandwich and
sweets selection, the tea menu was also
to die for! We ended up selecting from
three of the five themed tea menus:
- from the Game of Thrones tea menu:
Three-Eyed Raven Premium black tea,
chestnut, and dark chocolate
- from the Sherlock Holmes Collection:
Her Majesty’s Secret Service Black tea
blend with hints of bourbon vanilla
sprinkled with pieces of vanilla (smooth
and velvety blend)
- from the Downton Abbey Collection:
Mr. Carson’s Secret Stash Black tea
blend, toffee aroma, subtle fruit notes
(certified organic complex blend)
Photography: Jen’s Just Desserts
I cannot rave enough about Dartealing!
The service was outstanding, and
the food and tea were some of the
best quality I’ve ever had. Dare I say,
it was even better than many of the
‘traditional’ afternoon teas offered
in England. The chilled, delightful
ambiance also made it a perfect
place for a long overdue reunion. My
Dartealing AT was just one of the many
reasons why ‘I left my heart in San
Francisco’.
Dartealing Lounge
470 3rd St
San Francisco
CA 94107, USA
WWW.CAKEMASTERSMAGAZINE.COM 21
ISSUE 66 | MARCH 2018
How’d They Do That?!
Amazing cakes
demystified!
Spring Is In the Air
By Alice Kayley,
Karen Davies Sugarcraft
Photography by Dan Burns – Natural Selection Design
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ISSUE 66 | MARCH 2018
Preparing the Cake
Step 1. Cover a 10” round 3” deep
cake with 1kg of pale blue paste.
Stack two 8” round 4” deep cakes
together and cover with 2kg of pale
blue paste.
1
Step 2. Stack the two tiers together
making sure that they are dowelled
properly.
Step 3. Place the cake on the board.
Make a long sausage of green paste
and roll out evenly with a rolling pin.
Use a pizza wheel to cut one edge
straight. Cover a board.
2
3
Making the Flower
Stems and Grass
4
5
6
7
8
9
10
11
Step 4. Roll 8-10 sausages of green paste of
various lengths. Use a smoother to help you roll
smooth and even stems.
Step 5. Attach the stems evenly around the top
tier with edible glue. Use your finger to gently
flatten the top and bottom of each stem against
the cake.
Step 6. Dust the Rustic Wicker mould with
cornflour and tap out any excess. Roll out a piece
of green paste so it is roughly the same width as
the wicker. Place on top of the mould at the end
with the defined wicker strands. Use your fingers
to press and stroke the paste up into each strand,
this will secure the paste whilst you roll. Now roll
the paste along the mould. You only need to roll
up to halfway.
Step 7. Turn the mould over and gently peel back.
Hold the piece of wicker up against the bottom
tier of the cake and mark with a dresden tool
where you need to trim it to size. Place back on
your work surface and trim using a palette knife.
Step 8. Take green powder colour and dust any
deep areas of the wicker/grass with a dusting
brush. Work the colour into a piece of kitchen
paper first before applying.
Step 9. Attach the first piece of grass using edible
glue to the front of the cake. Repeat Steps 6-8
until the bottom tier is covered in grass. Any joins
can be easily disguised using a dresden tool.
Step 10. Repeat Steps 6-8, except this time, you
only need to mould roughly 3-4cm of wicker.
Step 11. Attach the pieces of wicker around the
bottom of the top tier pressing over the bottom of
the stems. Continue to mould sections and dust
them until the bottom of the top tier has grass all
the way around.
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ISSUE 66 | MARCH 2018
Sunflowers
Step 12. Mould sunflowers
of various sizes in yellow
paste using the large
daisy on the Buttercream
Flowers mould. Start by
moulding 2-3 of the full
flower. Next, take a smaller
amount of paste and press
this into the centre of
the flower and only up to
the third layer of petals.
This will create a smaller
sunflower – make 2-3 of
these. Finally, mould 2-3
even smaller flowers by
only pressing the paste
up to the second layer of
petals.
Step 13. Dust the centre
of the sunflowers with
yellow powder colour and
then around the outer
edge of the centre and
first layer of petals with
pumpkin pie. Take any
excess powder and catch
the edge of some of the
outer petals.
Step 14. Dust a small
amount of green powder
colour around the centre
and dust some out
towards the outer edges.
Roughly fill the centre with
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chocolate brown. Add the
darker brown to the very
middle.
Step 15. Attach the
sunflowers to the tops of
the stems. Arrange them
so they’re followed by a
different sized flower.
Leaves
Step 16. Use green paste to mould the cluster of three
leaves from the Buttercream Flowers mould. Mould 5-6
of these. Use a palette knife to carefully cut away one
leaf from each cluster giving you a variety of singular and
two sets of leaves. Dust the centres with green powder
colour.
16
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MAGAZINE
Step 17. Attach the leaves at random to the stems using
edible glue.
17
ISSUE 66 | MARCH 2018
Bees
Step 18. Mould 5-6 bees from the
Butterfly & Insect Brooch mould
using yellow paste. Once moulded,
place the bees around the outer
edge of the mould with one wing up
against the side. Allow to dry.
Step 19. Once dry, paint the wings in
pearl white by mixing the dust with
a small amount of isopropyl alcohol.
Paint black stripes and legs by
following the imprint on the bee.
Step 20. Use a thin paintbrush and
biscuit powder colour mixed with
isopropyl to paint rows of thin lines
leading from flower to flower. Paint
them in a loopdeloop to give the
impression that the bees are flying
and swooping around the cake.
Finally, attach the bees at random
around the cake on their flight
pathway using royal icing.
19
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Alice Kayley, from Karen Davies
Sugarcraft, is a British cake artist
and Karen Davies’ daughter. Alice
was influenced as a child after
watching her mum and attending
demonstrations and cake shows
with her across the country. Alice
joined the company four years
ago and now designs her own
moulds and cakes, showcasing
them at shows and through
magazine tutorials.
For more information, visit:
www.karendaviescakes.co.uk
WWW.CAKEMASTERSMAGAZINE.COM 25
ISSUE 66 | MARCH 2018
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ISSUE 66 | MARCH 2018
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ISSUE 66 | MARCH 2018
Modelling
techniques
Birthday Cupcakes
Tutorial
Create
cupcake
birthday party
girls!
Miniature
modelling
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ISSUE 66 | MARCH 2018
Birthday Cupcakes
By Amanda Mumbray,
The Clever Little Cupcake Company
Following a career in finance,
Amanda Mumbray launched
her cake business in 2010
and has gone from strength
to strength, delighting
customers with her unique
bespoke creations and
winning multiple gold awards
at Cake International. She
was thrilled to have won the
coveted Cupcake Artist of the
Year at Cake Masters Magazine
Awards in 2017. The Clever
Little Cupcake Company is
based near Manchester in the
UK.
Difficulty Rating
Equipment Required
• Pastry circle cutters, straight and
fluted: 78mm, 58mm, 48mm
• Normal rolling pin
• CelStick (or cocktail stick)
• Veining tool
• PME foam pad
• PME craft knife
• PME bulbous cone tool
• Small circle cutters
• PME small flower plunger cutter
• Paintbrushes
• Wooden skewers
• Angled scissors
• Sugarflair Rose dust food colouring
• Sugarflair food colours: Aztec
Blue, Dark Brown, Chestnut, Ruby,
Paprika, Liquorice, Bitter Lemon,
Cornish Cream, Pink
• Wilton white food colouring
• Renshaw white fondant
• Wilton icing tips: 1M, 1A
WWW.CAKEMASTERSMAGAZINE.COM 29
ISSUE 66 | MARCH 2018
Flat Toppers
Step 1.
Roll out two discs using the 58mm
pastry circle, one pink and one blue.
Using the 48mm cutter, use the fluted
side to cut out two discs in white. With
the CelStick, prick each fluted section
three times. Attach to the larger discs
and set aside to dry.
1
2
3
4
5
7
Step 2.
Roll a small ball of pink paste. Using
a small circle cutter, indent the top to
make it look like a teapot lid.
Step 3.
Using lime green paste, roll a small ball
for the teapot lid and a thin sausage
shaped into a question mark for the
handle. Roll a fatter sausage for the
spout and cut at an angle at the base.
Attach all the pieces together to make
the teapot.
Step 4.
Hollow out a teardrop shape using the
bulbous cone tool and flatten slightly
at the bottom so it stands up. Cut out
a small circle and using the opposite
end of the cone tool, roll around the
middle of the circle to cup slightly.
Make a tiny handle with a small
sausage of pink in a question mark
shape.
Fill the teacup with a teardrop shape
of chestnut paste and assemble the
teacup.
Step 5.
Flatten a teardrop shape of chestnut
paste, flatten one side of a ball of
white paste and a tiny little ball of red
paste. Assemble the pieces to look like
a cupcake.
Step 6.
Arrange all the items on the disc made
previously and add some polka dots to
the teapot using white food colouring.
6
Step 7.
Cut out the shapes for the cake – two
large and two small caramel pieces for
the cake (roll quite thickly). Use the
same cutters to make the filling in pink
and white.
Step 8.
Using the craft knife, cut out two splat
shapes for the icing on each tier.
8
9
10
11
Step 9.
Assemble the cake and make a hole in
the top for the candle.
Step 10.
Insert a sausage of pink paste for the
candle and a teardrop shape of yellow
for the flame.
Girls
Step 11.
Roll a cream coloured sausage shape
for the body, slightly curving at the
top. Insert a bamboo skewer all the
way through, leaving a couple of
inches at the bottom. Place in a cake
dummy to keep secure.
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ISSUE 66 | MARCH 2018
Step 12.
Push a teardrop shape of flesh
coloured paste down the skewer to
meet the body. Set this aside to dry
for a few hours before you start on the
head.
12
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15
16
17
18
19
20
21
22
23
Step 13.
Roll a ball of paste for the head and
indent slightly at the middle with the
back of your little finger.
Step 14.
Make eye sockets with the opposite
end of the bulbous cone tool. Add a
little nose and ears, indenting the ears
with the bulbous cone tool.
Step 15.
Add two small balls of white for the
eyes and add eyelashes by rolling out
black paste very finely.
Step 16.
Dust the cheeks with pink powder.
Paint on the eyes, extra eyelashes and
eyebrows using a fine brush. Add a tiny
ball of pink for the mouth. Using the
back of the craft knife, mark the lip line
down the centre.
Step 17.
Using a small pastry circle, attach paste
to the head to start off the hair. Use
the angled scissors to trim if necessary.
Mark with the veining tool to give
a parting and hair marks. Using the
CelStick, make two holes in the head
ready for the pony tails. Add a small
sausage of white around the neckline.
Step 18.
To make the fringe and hair fronds,
flatten differing sizes of teardrop
shapes. Mark with the veining tool,
sometimes cutting all the way through
to give a bit of texture.
For the pony tails, roll a ball and taper
at both ends. Mark the hair detail with
the veining tool.
Step 19.
Arrange the hair on the head and
finish off the pony tails with a little
sausage of lime paste. Add a flower to
the chest.
Step 20.
Make the body in the same way as the
other girl, but widen out the shoulders
at the top.
Step 21.
Add a teardrop shape to make the
shoulders and neck, manipulating into
shape.
Step 22.
Make the face exactly the same way
as the previous girl. Cut out two white
elongated triangles with the craft knife
and arrange to make the collar. Finish
off with a tiny piece of lime for the
button.
Step 23.
Make the hair in the same way as Step
18. Taper a sausage at both ends to
make the fringe, two tiny teardrop
shapes for the tendrils around the
ears and a flattened ball for the bun.
Mark them all with the veining tool
with lines. Add a small sausage of pink
around the bun.
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ISSUE 66 | MARCH 2018
Step 24.
Bake your usual cupcakes and flat ice
with buttercream. I find spreading
from the middle outwards works best.
24
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27
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31
Step 25.
Using the 1M tip, ice two with a swirl.
With the 1A tip, pipe a small mound
in the middle of the other two. The
swirled cupcakes are ready to have
the flat disc toppers placed straight on
them.
Step 26.
Using the 78mm pastry circle, cut out
two discs of pink and blue fondant.
Carefully place over the mound of
buttercream, easing the icing gently to
meet the top of the cupcake.
Step 27.
Using the veining tool, mark pleats on
the pink cupcake. Insert both bodies
onto each of the cupcakes.
Step 28.
Make two small balls of cream paste
and gently open up the end of the
sleeve with the bulbous cone tool.
Step 29.
Roll out two long sausages for the
arms, slightly indenting at the middle.
Press down the end to make the hand
and cut away a small v shape.
Step 30.
Insert these into the cream sleeves
and attach in place. Make a cupcake
like you did in Step 5 and place in the
girl’s hand.
Step 31.
Repeat to make arms and a cupcake
for the other girl and attach.
For more information about Amanda
and her work, visit:
www.cleverlittlecupcake.co.uk
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www.cakemastersmagazine.com
ISSUE 66 | MARCH 2018
NEW items by Tal Tsafrir:
Clothing Patterns!
Design and dress your
handmade figures by these
super cool tools
Easy to use –
place above the flattened
paste and cut the pattern
Perfectly fits Tal Tsafrir's body molds
www.talcakes.com
t.taltalim@gmail.com
WWW.CAKEMASTERSMAGAZINE.COM 33
ISSUE 66 | MARCH 2018
Meant to Bee Cake
Tutorial
Metallic
painting
techniques
ON TREND
Honeycomb
design
34
MAGAZINE
Create
this geode
inspired hive
design and
marbled look
ISSUE 66 | MARCH 2018
Meant to Bee
By Haley Popp, Hive Bakery
Haley, from Hive Bakery
in Flower Mound, TX, is
a lover of the greatest
decade known to man, the
1980s. In her totally rad
universe, Molly Ringwald
reigns supreme and
Freddy Krueger is King;
it’s a land of Goonies
filled adventures set to
the soundtrack of Phil
Collins. She is one of the
biggest nerds you’ll ever meet. She loves
cartoons, photography, drawing, painting, old
school Nintendo, and is a horror film junkie. What
started out as a hobby to make her kiddos cool
cakes with personality has now become her life’s
work. The things she loves mould who she is and
are illustrated in every piece of edible art that
walks out of Hive’s door. With over 13 years
of experience in pastry and cake design, this
Satin Ice Artist of Excellence is always finding
new techniques and inspiration to make the
most innovative detailed custom pieces in
the cake world. All of Hive’s cakes are crafted
with a pinch of creative love and a dash of
artistic care. Haley spends a lot of quality
time sculpting, painting, frosting, pinching,
tweaking, cutting, rolling, baking and stacking
these edible pieces of art to make them
perfect. Everything is made from scratch using
the best quality ingredients and local when
possible. It’s Haley’s mission at Hive to give
people the most gorgeous cake both inside
and out.
Difficulty Rating
Equipment Required
• 3 x 6” cake round
• 3 x 8” cake round
• Buttercream
• Satin Ice yellow
fondant
• Hexagon imprint
mat
• Vodka
• Cornstarch
• Gold lustre dust
• 12” cake drum
• 6” cake board
• 8” cake board
• Brown food gel
• 3 ramekins
• Small bee mould
• Bag of loose
white rock candy
• 4 sticks rock
candy
• 7oz isomalt nibs
• Small knife
• Spoon
• 3 plastic dowel
rods
• Large offset
spatula
• Small offset
spatula
• Tall bench
scraper
• Small rolling pin
• Paintbrushes:
medium flat
edge, small flat
edge, small fine
• Tube cutter
• X-acto knife
• Large Sugar Geek
Show Crystal
Mold
• Small Sugar Geek
Show Crystal
Mold
WWW.CAKEMASTERSMAGAZINE.COM 35
ISSUE 66 | MARCH 2018
Covering the Cake Board
Step 1.
Roll out yellow fondant about ⅛” thick
and cover the 12” cake drum past the
edge so it’s covered as well. You may
want to lightly brush the entire board
with water before covering.
1
2
3
4
5a
5b
6a
6b
Step 2.
Push the hexagon imprint mat on
top of the fondant and along the
sides until completely covered in the
pattern. Use the roller to buff out
some of the hexagons in various spots.
Step 3.
Mix the gold lustre dust with vodka
until you have a loose paste and paint
the entire board including the sides.
Step 4.
Mix brown food gel with a bit of water
and go over various spots on the board
with a paintbrush to add dimension.
Icing and Stacking
Step 5a.
Cut each layer in half and fill with
buttercream.
Step 5b.
Stack all layers, crumb coat and
refrigerate for 15 minutes to let set
up. Repeat for both the 6” and 8” cake
rounds.
Step 6a.
Use white buttercream to ice the
6” cake round. I like to spread the
buttercream on the cake with my large
offset spatula, then smooth with the
bench scraper.
Step 6b.
Swipe a bit of dark grey along the
bottom of the 6” cake round and
smooth out with the bench scraper.
36
MAGAZINE
ISSUE 66 | MARCH 2018
Step 6c.
Use black and grey to create an
ombré effect while icing the 8” cake
round. Place the different colours of
buttercream on the cake one at a time
with the offset spatula then go back
and smooth with the bench scraper.
6c
7
Step 7.
Stand plastic dowels next to the cake
to measure height. Use the tube cutter
to cut the supports and insert in a
triangle formation into the cake.
Step 8.
Stack the 6” cake round on top of the
dowels in the 8” cake round.
8
Carving
Step 9a.
Use the knife to outline the shapes
we’re going to dig out. Once you have
outlines, use the spoon to carefully dig
small holes.
Step 9b.
Ice the holes with buttercream.
9a
9b
Step 9c.
Put a small amount of buttercream on
the middle of the cake drum and place
the stacked cake on top. Let set up in
the refrigerator for an hour.
9c
Crystals
Step 10.
Place the isomalt nibs in a microwave
safe bowl and microwave in 20
second intervals until you see liquid
and bubbles. Pour the liquid into the
moulds until they are full. Let sit for an
hour.
10
11
Step 11.
Carefully remove the crystals from the
moulds and set aside.
WWW.CAKEMASTERSMAGAZINE.COM 37
ISSUE 66 | MARCH 2018
Bees
Step 12a.
Dust the small bee mould with
cornstarch and press a small amount
of yellow fondant into the mould to
create a bee. Repeat for the second
bee.
12a
12b
13
14
Step 12b.
Once the bees are formed, paint with
the gold lustre dust and vodka paste
and set aside.
Honeycomb
Step 13.
Roll a medium sized ball of fondant
out to ⅛” thick and use the hexagon
imprint mat to make indentions.
Step 14.
Cut pieces to fit the holes dug and iced
earlier.
Step 15.
Paint the hexagon fondant pieces with
lustre dust and vodka paste.
15
Step 16.
Go back over the pieces with
watered down brown food gel to add
dimension to the hexagon pattern.
Placing Rock Candy and Crystals
Step 17.
Outline each honeycomb spot with
rock candy chunks. You can use a
mixture of both the loose candy and
the candy on sticks.
16
17
18
19
20
Step 18.
Go back with the medium flat edge
brush and touch up any spots that
need more gold. Also add the gold
veining with the fine point brush.
Placing the Crystals
Step 19.
Use a bit of buttercream to act like
glue on the bottom of the large crystal
and attach to the top of the cake.
Outline with rock candy.
Step 20.
Attach the bees to the large crystal
with buttercream.
38
MAGAZINE
ISSUE 66 | MARCH 2018
Step 21.
Add the small crystal to the bottom
hexagon area with buttercream and
outline with rock candy just like above.
21
22
23
24
Finishing Touches
Step 22.
Dust the tops of the crystals with gold
lustre dust.
Step 23.
Add rock candy around the base of the
bottom of the cake where it meets the
drums.
Step 24.
Use a brush and stipple the gold lustre
dust and vodka paste around all of the
rock outlines. You can add a bit more
veining as well with the fine point
brush.
For more information about Haley
and her work, visit:
www.hivebakerytx.com
www.facebook.com/hivebakery
www.instagram.com/hivebakery
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Elevenses
ISSUE 66 | MARCH 2018
Advice ~ Competitions ~ Cake Hacks ~ Reviews
Ask the Expert
Cake Conundrums and Decorating Dilemmas!
Berna García
Berna García of Ilusiona Cakes
is an award-winning cake
designer and Renshaw Europe
brand Ambassador who creates
amazing realistic sculpted cakes
for all occasions. She currently
teaches all over the world and
here she answers your cakey
questions.
www.ilusionacakes.com
Cake Models
Q: I want to start creating cake models
but I don’t know where to start?
A: Paper, pencil and tape measure. It
is always advisable to draw a sketch of
your project. Calculate portions of your
cake first then define the size, design
and colours that you will have so you can
organise yourself better. Do not forget to
write down it down!
Proportions
Q: How do you ensure proportions are
correct when creating a figure?
A: I recommend you have a pencil and
paper to sketch your design and even
draw it (length of the legs and arms,
size of the head). Scales are advisable so
you make sure that all the pieces weigh
what you have defined. Resources such
as circle rules can help. In my case, I
do not use tools, I usually work by eye.
Nevertheless, it is good to use elements
that help us to define weights and
quantities.
Fix Cracking Fondant
Q: How do I keep my fondant from
cracking when moulding it into different
shapes?
A: You must knead the paste with
energetic and continuous movements.
With portions that fit in your hands,
when kneading, press so the heat
generated in your hands melts the paste.
Storing Cakes
Q: What tips do you have for keeping my
cake designs intact for storage?
A: You can apply a layer of varnish
that protects it and at the same time
gives it shine. I use the Rainbow Dust
glaze. Apply with a soft brush and let
dry. It is recommended that you do not
expose your cake to the sun directly or to
humidity.
Adding Shine to Your Cakes
Q: How can I create a shiny finish on my
cake?
A: To shine your cake, there are many
methods:
Corn syrup + alcohol (vodka, gin, etc.)
in equal parts. It does not maintain
brightness for a long time.
Shortening gives a beautiful satin finish
that holds up just as beautifully as it
looked the first day! It does not dry
and will show any fingerprints, but
fingerprints can be easily buffed out with
a gentle rub.
Steaming worked well for permanently
ridding the fondant of any powdery
residue, but it did not hold a shine at all.
As a matter of fact, the shine disappeared
about 20 minutes after steaming.
Stacking Inverted Cakes
Q: What is the best way to stack an
inverted cake?
A: Each tier must be stabilised. Stacked
cakes, especially very tall ones, must be
stabilised using individual cake boards
and dowels in each tier. Stacked cakes are
often transported as individual tiers and
assembled at the venue location to avoid
unsightly accidents. You can use either
wood, plastic or metal dowels depending
on what is available. Plastic dowels tend
to be wider than wood ones so you can
use less plastic ones in your construction.
For example, a 16” or 18” cake will
require at least eight dowels and a 10”
cake will need at least six dowels.
Transporting Carved Cakes
Q: How should I transport a carved cake
in my car?
A: I have a box with non-slip fabric in
its base so it does not move inside the
car. Carved cakes behave better than
stacked cakes and I think this is because
its structure is already pre-designed
to withstand jumps, blows and sudden
movements. The consistency of the
ganache you use also influences. I usually
do it with 55% cocoa chocolate and with
the ratio 2:1 chocolate to 35% fat cream.
This makes the chocolate creamy and
rigid when dry, perfect to cover this type
of cake.
Using Piping Gel
Q: What do you do with piping gel?
A: It has many uses. It can be added to
your icing for lines or writing on your
cake (it makes it more stretchy). You can
use it to get a water look on a cake. You
can use it as fondant glue to glue fondant
to dummy cakes as well as dragees and
fake diamonds to cakes. You can rub it on
items like fondant bottles and glasses to
make them look shiny like glass.
Cake Corners
Q: I have trouble keeping corners crisp
as they seem to tax, what can I do to solve
this?
A: Use two smoothers to create sharper
corners. Flexi smoothers also work very
well. Place one on the cake and the other
on the side and make movements to
the edge of the cake until you refine the
fondant.
Cleaning Up
Q: What is the best way to clean food
colouring off hands?
A: With dish soap as soon as I'm done. If
it persists (depending on colour), dilute
a trickle of ammonia in water, after with
the dish soap.
Sagging Fondant
Q: How can I keep the fondant from
sagging off wire designs such as handles
or flowers?
A: You can wire with floral tape or cover
the wire with a thinner wire to keep it
from sliding.
Flying with Cakes
Q: Can you take cakes on a plane?
A: It depends on the size of the cake
and if the airline allows you to buy the
seat next to you. They can be packed in
wooden boxes that are securely fastened
and carried by the plane. But it is very
risky.
WWW.CAKEMASTERSMAGAZINE.COM 41
ISSUE 66 | MARCH 2018
Social Snippets
Join the conversation!
Ruth Rickey
Photography by Haak Photography
Whether it’s on Facebook, Twitter or Instagram, we see some
amazing stuff online. Here’s this month’s round up…
Ruth is an ICES Certified Master
Sugar Artist who has appeared
on Wedding Cake Wars, TLC’s
Ultimate Cake Off as well as three
specials on Food Network.
When I was in college, I was a member of
a social sorority. We wore our Greek letters
proudly and it made us feel less alone on
campus. We had an immediate family. As
much as I loved my sorority, I knew it wasn’t
for everyone. I had dear friends who were
adamantly independent and did not want to
be a part of any of those groups.
I see the same thing today at cake shows.
Many cake decorating vendors now have
Brand Ambassadors. The people chosen feel
honoured and proudly wear the company
logos on their chef coats. In some instances,
they have formed a tightly knit group that
may seem like a clique to outsiders. It seems
like you aren’t a ‘cool kid’ if you aren’t in one
of these groups.
We absolutely love
this spectacular bee
hive inspired cake
by Kek Couture. It is
such a beautiful and
unique design
particularly the
textured beehive tier!
Photography by Sarah Winterflood Photography
This colourful piece is breathtaking. Krystal Haak of Sweet Delights designed and
created this custom Moroccan cake with an
airbrushed and hand painted finish.
Meanwhile, others feel like the ambassadors
have sold their souls to the companies in
exchange for free products. These decorators
feel like their opinions on products are more
honest because they DON’T have a patch on
their chef coat.
So what’s my take? You are not less of a
decorator because you don’t have a patch
on your sleeve. Your talent lies in the work
you produce, not in the labels on your arm.
Yes, some people may be receiving more
attention right now, but it will ebb and flow as
all things do.
Likewise, you are not inherently better
because you remain independent. When
you become an ambassador, you have the
opportunity to work more closely with a
company on what they are doing right and
on how they can improve.
This bright pastel tiered cake by
Cakes By Krishanthi is the epitome of
spring. We love the butterfly design
and rainbow pastel ombré details.
Look at this massive fish cake by
Flying Cakery which was served to
600 people with all the details
handmade in chocolate and sugar.
For me, the most important aspect is to be
true to yourself. If you believe in a product
and that company, by all means, serve as
an ambassador if chosen. If you are never
picked by a company, please don’t let it
affect your self-worth. They cannot choose
everyone and often look for individuals
that will have the most influence through
social media or in person at cake shows. I
always say the easiest way to become an
ambassador is to act like you already are
one... tag them in your social media posts,
promote their products and be true to their
ideals.
One caution: beware looking like a NASCAR
driver. Do you really need a dozen patches
on your chef coat? Sometimes, less is more.
42
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For more information, visit:
www.ruthrickey.com
www.sugargypsy.com
ISSUE 66 | MARCH 2018
Book & Tutorial Reviews
Alan Dunn’s
Celebration Cakes
Alan Dunn
IMM Lifestyle Books
£9.99 paperback
Photography by IMM
Lifestyle Books
Create wonderfully
classic celebration
cakes with
Celebration Cakes
by Alan Dunn. From
the king of sugar
flowers comes a book
any cake decorator
needs in their kitchen.
Celebration Cakes
starts by taking
you through all the
sugar flowers you
can create with easy step-by-step guides on everything you need
and how to achieve a realistic look. Accompanied with beautiful
imagery, the book takes the hard work out of producing sugar
flowers for you to enjoy. The book includes gorgeous flowers such
as a brassolaeliocattleya orchid, a variegated hosta leaf, the classic
peony and even an ornamental cabbage. Celebration Cakes also
features a plethora of fantastic cake designs perfect for all occasions
such as a boy’s christening to an anniversary cake, alongside clear
and comprehensive steps on how to place and hand paint impressive
floral designs to bring life to your celebration cakes.
Animation in
Sugar
Carlos Lischetti
B Dutton
Publishing Ltd.
£25
Photography and
Illustrations by Elio
Lischetti
Exercise your cake
decorating skills
with Animation
in Sugar by
Carlos Lischetti,
a fabulous book
showing how to
create remarkable
sculpted pieces
brought to life
from animation. For those who want to up their cake decorating
game, Animation in Sugar takes you through all the steps and
information you need for 14 handcrafted modelling products
ideal for any celebration such as weddings, Christmas and even
birthdays. The book features modelling, piping and airbrushing
techniques as well as a comprehensive guide on tips and
techniques on how to form basic shapes, using modelling paste,
casting a silicone head mould, the use of colour and even how
to build the right proportions for cute characters. Alongside
clear step-by-step images and concise instructions are helpful
tutor’s tips, making this the perfect companion to anyone who
wants to create beautiful modelling projects.
Cake Chic
Peggy Porschen
Quadrille
£14.99
Photography by
Georgia Glynn
Smith
National
Trust Book of
Afternoon Tea
Laura Mason
Pavilion Books
£9.99
Illustrations by
Jenny Daymond
Where fashion
meets sugar,
Cake Chic by
Peggy Porschen
brings you stylish
cake designs to
spruce up your
sweet treats. The
stunningly chic
book offers a
range of recipes
from biscuits
to mini cakes
and even floral
cupcakes. Expect
to see designs and tips on how to create the lovely anemone cake
and delicious cherry blossom bites. Cake Chic features clear recipes
alongside easy to follow images as well as how to create the beautiful
designs. As well as recipes, the book also includes a comprehensive
guide on how to create the perfect Victoria sponge, marble and carrot
cakes. Cake Chic also offers great tips on all thing cake decorating,
from layering and filling cakes, piping, how to cover a cake board and
even creating fondant fancies and sugar syrups.
Anyone who’s a
fan of afternoon
tea will absolutely
love this cute
little book that
features inspiring
afternoon tea
recipes to create
and enjoy for
yourself. The
charmingly
illustrated book
offers delicious
easy to make teas
as well as sweet
and savoury treats from sandwiches, pates and tarts to cakes,
preserves and scones. There’s a range of recipes that are classics
but also some with a modern twist such as cucumber sandwiches
with minted cream cheese, toasted farmhouse bread with anchovy
butter and even everything you need to know about brewing the
perfect pot of tea.
Join us every Friday for #FreebieFriday for your chance to WIN books,
WWW.CAKEMASTERSMAGAZINE.COM 43
tutorials and lots of other goodies! Head to Facebook.com/cakemasters
ISSUE 66 | MARCH 2018
Cake
Hack
3 ways to add moisture to your cakes!
Shortcuts, tips and tricks to help
you in the kitchen!
Mayonnaise is perfect to keep chocolate
An easy fix for a dry cake to add extra
cake most. All you need to do is add 1¼ moisture is to brush your cakes with simple
cup to your batter.
or flavoured syrup.
For a healthier alternative, you can cut out
the butter and use unsweetened applesauce
to keep cakes moist.
Product Review!
Easy Eye Moulds from Silvia Mancini Cake Art & Accessories
This month, we had the chance to try Easy
Eyes by Silvia Mancini! The first unique
modelling tool designed to help you create
different styles of eyes quickly and easily
for your sugarcrafted figurines.
Sometimes, one of the most difficult things to
perfect in most forms of art are symmetrical
eyes. It can sometimes take forever to get
each side to match, but when using the Easy
Eyes tool, you can get an instant, perfectly
symmetrical guide to help form them.
The packet was provided with helpful
instructions and a guide on how much
modelling paste to use. We used 80g and
began forming the shape of the head, face
and nose. Using one of the Little Girl Easy Eye
tools, we carefully positioned over the face
and pressed to mark the shape of the eyes. At
this point, you could paint directly over the
44
MAGAZINE
paste, but we decided to remove the excess
and replace with a small amount of white
modelling paste. We then added details with
blue paste for the iris, edible black paint for
the eyelashes and finished with a tiny dot
of black and white paste for the pupil and
catchlight. To complete the face, we painted
the lips with edible pink paint and added
blush using an edible pink dusting powder.
Overall, we were really impressed with the
simplicity of this product. Not only are the
Easy Eyes tools a fantastic reliable product,
but they’re also a massive time saver; we were
able to form the eyes of our small modelled
face quickly and easily! Highly recommended!
You can purchase from:
www.silviamancinicakeart.it/easy-eyes-occhiperfetti-un-solo-gesto
ISSUE 66 | MARCH 2018
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WWW.CAKEMASTERSMAGAZINE.COM 45
ISSUE 66 | MARCH 2018
Cake Spaces
Ella and Curtis Stone - Celestial Cakery
Ella Stone,
Celestial Cakery
This month, Ella Stone of
Celestial Cakery shows us her
cake space and the inspiration
behind its design.
“My story begins at the Chesterfield Technical Center where I
studied for two years and spent
my weekends working at a local
bakery. After high school, I enrolled at Johnson & Wales University in Charlotte, NC and graduated with degrees in baking/pastry,
culinary arts and food service
management. I began working
as a country club pastry chef by
day and hustled cakes as a side
business by night. That side business started gaining traction and
before long, I was working more
hours making cake than my daytime pastry job. There are only so
many hours in the day and on top
of splitting my time between two
careers… I was about to be a first
46
MAGAZINE
time mum. That was the moment
I realised I would have to choose
between growing my cake business or staying at the country
club. I chose to leave my life as a
pastry chef behind to grow my
own business in an effort to have
more schedule flexibility and thus
spend more time with my son.
The first couple of years were a
lot of trial and error and I quickly
realised that if my business was
going to succeed, I would need
more space and more help.
I didn’t have to look far to find
my first employee… I enlisted the
talents of my husband. He has a
diverse resume with an understanding of business operations
and jumping into the cake business was a perfect fit for him.
We then considered opening
a traditional brick and mortar
storefront but after reviewing
the expenses and options available, we decided it was better
for our business, our clients, and
our family, to remain a ‘homebased’ bakery. We believe that
a beautiful cake shouldn’t be a
budget breaker and working from
home allows us to reduce our
overheads to deliver a stunning
cake at an affordable price. In
2016, we added 650sqft to our
house with the goal of creating a
dedicated bakery/consult space,
separate the work area from the
family area and make our work
space as beautiful as our cakes.
Separating the two spaces has
definitely been the best part
of our expansion and having a
dedicated consultation room and
bakery space allows me to focus
on work with less distractions.
Our bakery has been a great
place for me to find inspiration
and push my cake designs to new
places. Most recently, we made a
Game of Thrones inspired cake
for a photoshoot with
Katherine Elena Photography at
the Smithmore Castle that ended
up going viral. The photoshoot
was featured on Martha Stewart
Weddings, Buzzfeed, Refinery29,
Elite Daily, Cosmopolitan, BBC
News, etc… and overnight, we
had people sending us enquiries
from around the country.
Currently, we have capped our
client list and have no interest in
expanding our business anytime
soon. What started out as a side
hustle a few years ago has since
become the Celestial Cakery…
a custom cake bakery that
lives, breathes, eats and sleeps
everything cake related.”
For more
information, visit:
www.celestialcakery.com
ISSUE 66 | MARCH 2018
Tables from John Boos
Update your cake space
with bright colourful
furniture or art.
Photography by Gandee Photography
WWW.CAKEMASTERSMAGAZINE.COM 47
ISSUE 66 | MARCH 2018
Butterfly
THE
.
PROJECT
This beautifully
touching collaboration
aims to raise awareness
to Epidermolysis
Bullosa (EB) also known
as the Butterfly Disease.
Kyla Hatcher Myers
tells us more about the
collaboration pieces.
Tell us about your
collaboration
This collaboration was created
to raise funds and bring
awareness to the disease
Epidermolysis Bullosa (EB),
also known as the
48
MAGAZINE
Butterfly Disease because
their skin is as fragile as a
butterfly’s wing. Often dubbed
‘the worst disease you’ve
never heard of, EB is a rare
genetic connective disease.
EB is always painful, often
pervasive, debilitating and in
some cases, lethal before the
age of 30. To date, there is no
cure.
What inspired you to do this
theme?
About five years ago, some
dear friends of mine had a
little girl. Sadly, their daughter
was born with EB. Over the
years, I’ve watched them
struggle with wound care,
hospitalisation and mounting
healthcare costs. I wanted
to do something to bring
attention to this terrible
disease.
Tell us about
a few of the
pieces that have
been made
We had so
many lovely
pieces created
for this project.
My good friend,
Mike McCarey, made
Ferdinand the bull
with a butterfly resting
on the tip of his horn
because, as Mike stated,
“These children may have
skin as fragile as a butterfly
but they must be strong as
bulls to endure it.” Shannon
Bond did a stunning cake in
black and blue tones with
one layer made of butterfly
wings. Kim Chapman
created a child in the
form of a tree trunk
signifying the rough bark
as skin.
How many members are in
your collaboration?
Over 100. I think 44 actually
completed it.
How did you decide on this
group of people?
As the organiser of a pretty
well-known cake show, I’m
fortunate enough to know a
lot of cake artists. I started by
asking my talented friends.
Some invited others and some
volunteered because they felt
the project was worthwhile.
Did anything go wrong
during the process?
As with any collaboration,
people drop out along the way.
For this reason, I added many
people. I was pleased with
the number and quality of the
entries received.
If you were to do it again,
what would you do
differently?
Next time, I won’t create
folders for pictures until
people tell me they’ve
completed their pieces. I’m
also taking pains to learn
video software I purchased to
help highlight all the cakes. I
would also set standards for
the quality of the pictures and
ask them not to put logos on
their photos.
If you were to do another
collaboration, how should
others get involved?
Just ask. I feel that people create
their best work when they feel
passionate about what they are
doing. I believe in giving people
the opportunity to present
their best work and not micromanaging them. If people wanted
to contribute,
ISSUE 66 | MARCH 2018
let them. I know some people
take great pains to curate their
collaborations but those who
want it most often work hardest.
Find out more about The
Butterfly Project at
www.facebook.com/
thebutterflycollaboration
Contributors: Ickie Mag Gie, Out There Cakes, Alessandra - Sugar Artist, Le Cake Design Studio, Sweet JennieD,
Cake Dreams By Iris. Eat the Evidence, Shannon Bond Cake
Design, Mike's Amazing Cakes.
WWW.CAKEMASTERSMAGAZINE.COM 49
INSIDE
Cake design & pastry
fair THE
April Issue
ISSUE 66 | MARCH 2018
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CAKES COLLABORATION
50
FLORAL GARDEN CAKE
STEP-BY-STEP
SUGAR FLOWER TUTORIAL
FROM EXPERT CAKER!
ISSUE 66 | MARCH 2018
Surprise! Cake Tutorial
Create these
cute figurines
WWW.CAKEMASTERSMAGAZINE.COM 51
ISSUE 66 | MARCH 2018
Surprise!
By Natalia Salazar, Pastelería Creativa
Natalia Salazar is a visual
artist and sugar artist born in
Quito, Ecuador. Since 2010,
she has dedicated herself
to the professional design
and decoration of cakes in
her family business, Dulce
Aroma, working alongside her
mother and sisters. In 2015,
Natalia moved to the United
States and started her own
business teaching sugar art,
Pastelería Creativa. She has
a blog and YouTube channel
where she shares her art,
tutorials, recipes and more
to over 20,000 subscribers
currently. Natalia has always
loved to teach. Some of her
inspirations are everyday life,
comic books and painting.
When she designs her cakes,
she loves to model figures
with a lot of personality and
realism that one can achieve
working with chocolate as a
medium.
52
MAGAZINE
Difficulty Rating
Equipment Required
•6” round 5” tall cake
covered with ganache
•1kg white fondant
•1.1kg modelling paste
•Edible paint: pink, light
blue, purple, blue, yellow,
nude, brown, black, white,
tan, gold
•Floral wire
•Floral white tape
•Modelling wooden rods
•Petal dusts: pink, red,
pearl, brown
•Round cutters
•Pizza cutter
•Edible gum
•Piping gel
•Cornflour
•Metal ruler
•Pencil
•X-acto knife
•Paintbrushes
•Rolling pin
•Tylose powder
•Crisco
•Scissors
•Extruder clay
•Small knife
•Modelling tools
•Circular tips
•Small makeup brushes
•Cheap vodka (for brushes)
•Styrofoam base
•Skewers
ISSUE 66 | MARCH 2018
Before starting, colour the modelling
paste: 100g blue, 100g yellow, 100g
pink, 100g dark brown, 100g nude,
100g tan colour, 100g purple, 100g
light blue, 100g grey, 100g gold.
1a
1b
1c
1d
Steps 1a-c.
Make a 30g sphere of nude and shape
the chin.
Steps 1d & e.
Mark the eyes, shape the mouth and
form the lips. Make two small balls for
the ears and a smaller one to form the
nose.
1e
Steps 1f & g.
Fill the eyes and mouth with white.
Mark where to place the eye colour,
paste two blue circles and place black
circles.
1f
1g
Step 1h.
Make a black pointed cylinder to make
eyelashes and paint missing eyelashes.
Glue two very small cylinders to
make eyebrows. Paint details with
confectionery dyes. Paint the lips and
dust the cheeks using petal dusts and a
makeup brush mixed with cornstarch.
1h
2a
Steps 2a & b.
Make a 30g sphere of brown and
shape the chin. Mark the eyes and fill
with small balls of black.
2b
WWW.CAKEMASTERSMAGAZINE.COM 53
ISSUE 66 | MARCH 2018
Step 2c.
Paste the nose and ears. Make a
mouth and fill the smile with white.
Glue eyelashes and eyebrows.
Paint the lips and add colour to the
cheeks with the petal dusts.
2c
Steps 3a & b.
Repeat to make a third head using tan.
Once the heads are ready, let dry.
3a
3b
Step 4.
For the bodies, make a 30g sphere of
pink and form into a bell shape. Repeat
with 30g of purple.
4
5a
Step 5a.
For the legs, make a 14g sphere and a
long cylinder to form the calves. Fold
in half, cut and shape each leg and
mark the knees.
Steps 5b & c.
Pass a skewer through one and florist
wire through the other. Place the legs
on the body using piping gel or edible
gum. Allow to dry on a Styrofoam
base.
5b
Step 6a.
Make the boots with a 20g cylinder
and make an L shape.
5c
6a
Step 6b.
Stick the boots to the legs and make
some texture.
6b
7
Step 7.
Repeat for the other girl.
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MAGAZINE
ISSUE 66 | MARCH 2018
Step 8a.
Form the child using 30g for the torso
and 15g for the legs. Perform a similar
procedure to that of the girls, but do
not cut them. Make texture on the
pants.
8a
Steps 8b & c.
Use skewers so the figure has
structure. Make the shoes using 10g
for each. Make two bean shapes. Add
the soles using another colour.
8c
Step 8d.
Put the shoes on the body. Allow to
dry on a Styrofoam base.
8d
9a
9b
9c
Step 10.
With small rolls, do the necks and
paste on the bodies.
9d
10
Steps 11a & b.
Make the sleeves of the dress by
making two small spheres and forming
a cone shape. Stick in place with edible
gum. Place florist wire on the raised
arm to make the structure.
11a
11b
8b
Step 9a.
Place the three figures on a base to
dry.
Steps 9b-d.
Cut a purple circle to make a skirt.
Make slings by pressing on the edges
of the circle with a tool. Cut the centre
and place on the waist.
Repeat three or more times until you
have a skirt with several layers.
Stick with water or edible gum.
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ISSUE 66 | MARCH 2018
Steps 12a & b.
Make the arms. Make a 5g sphere,
give the shape of the hand and mark
the palm. Cut the fingers and mark the
middle of the arm with light pressure.
Stick the arms using piping gel.
12a
12b
Step 13.
Make arms for the boy and paste.
13
14a
14b
14c
Step 14a.
Stretch a circle and cut the centre to
make the lace of the pink dress. Paste
on the dress.
Steps 14b & c.
Cross florist wire from side to side
where the arms will go. Place on a
base to dry.
Steps 15a & b.
Make the arms of the pink girl, but
with separated hands. Stick on the
body.
15a
Steps 16a & b.
Make the child’s hair, paste and give
texture. Make small rolls to form the
hair at the front.
15b
16a
Steps 17a & b.
Make the pink girl’s hair. Make rolls
and wrap around a skewer to give the
shape of curly hair. Stick one by one
over the girl’s head.
16b
17a
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MAGAZINE
ISSUE 66 | MARCH 2018
Steps 18a & b.
Make the hair of the lilac girl using
three rolls to form the braids. Paste
the braids, more hair and give texture.
17b
18a
Steps 19a & b.
Prepare a cake covered with ganache
and fondant.
18b
19a
Steps 20a-d.
Stretch paste rolls in two colours,
roll up and make the lollipops and
ornaments.
19b
20a
20b
20c
20d
21a
21b
21c
Steps 21a-c.
Cut long triangles to make the cake
embellishments. Make balls of
different colours. Paste the decorations
on the cake.
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ISSUE 66 | MARCH 2018
Step 22.
Make a string using the extruder and
reserve.
22
23a
Steps 23a-c.
Make thinner strings for the pom
poms. Paste all the ornaments.
23b
23c
Steps 24a & b.
Make the party cap. Paste the
ornaments. Place on the girl’s head.
24a
24b
Step 25.
Make the confetti by cutting small
circles of different colours. You can
also use sprinkles.
25
26
Step 26.
Finally, place the balloons on florist
wires. Paste all the details.
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from only £35 a year
Find out more at
www.cakemastersmagazine.com
For more information about Natalia
and her work, visit:
www.nataliasalazar-pasteleracreativacakedesign.com
Natalia Salazar on YouTube
58
MAGAZINE
ISSUE 66 | MARCH 2018
WWW.CAKEMASTERSMAGAZINE.COM 59
ISSUE 66 | MARCH 2018
5
1
1
2
Cake
Events
1. San Diego Cake Show - Confections for
a Cause
Del Mar Fairgrounds, San Diego
17th-18th March 2018
2. SoFlo Cake & Candy Expo
Miami Airport Convention Center
Miami, FL
27th-28th April 2018
3. Irish SugarCraft Show 2018
Citywest Hotel
Dublin
28th-29th April 2018
The San Diego Cake Show, otherwise
known as Confections for a Cause, is back
again next year for a bigger and better
show with an exciting competition with
great prizes. There will be classes taught
by leading cake artists such as Reva
Alexander-Hawk of Merci Beaucoup Cakes,
Sachiko Windbiel of mimiCafe Union, Chef
Benny Rivera of City Cakes, Liz Marek of
Sugar Geek Show and many more! Plus,
not only does the show educate, encourage
and inspire sugar artists, they also donate
a percentage of the proceeds to benefit
Ronald McDonald House Charities of San
Diego.
For more information, visit:
www.sandiegocakeshow.com
SoFlo Cake & Candy Expo is the trendsetter
for offering a shopping and learning
experience during one weekend like no
other show! Miami truly showcases the
meaning of the ‘Sunshine State’; it’s a city
which blends a melting pot of cultures and
traditions. Each year, it’s home to South
Florida’s largest and most interactive cake
and candy expo, hosted by Sweet Life Cake
and Candy Supply store. Don’t miss the
opportunity to get together with likeminded cake and candy enthusiasts from
around the world! This expo is host to a
multitude of the industry’s top vendors
and suppliers, each providing you with
the highest quality of traditional baking
equipment and supplies, as well as the
latest tools of the trade.
For more information, visit:
www.soflocakeandcandyexpo.com
The Irish Sugarcraft Show is back in
Dublin to bring you a show by the Dublin
Sugarcraft Guild. The event will include
a great competition which is expected
to bring together amazing cake designs
as with previous years. The show
will also have a range of trade stalls,
demonstrations and even workshops
for people of all ages and skillsets. If you
are in Dublin and love cake, this show is
definitely not one to miss!
For more information, visit:
www.dublinsugarcraftguild.com
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MAGAZINE
ISSUE 66 | MARCH 2018
3
4
6
4. Cake & Bake Germany
Messe Essen
Germany
5th-6th May 2018
5. The Cake Bar Cake Show
Renaissance Hotel
Long Beach, California
7th-8th July 2018
6. Cakeology
Bombay Exhibition Centre,
Goregaon East, Mumbai
5th-7th October 2018
Head to Germany for the Cake & Bake show
which is expected to be an exciting event with
worldwide artists. The show will include a
cake contest, fun demonstrations, workshops,
live shows, great exhibitors and famous
cake artists such as Daniel Diéguez, Theresa
Täubrich, Betty’s Sugar Dreams, Ludmilla
Lard, Queen of Hearts Couture Cakes, Cassie
Brown, Silvia Mancini, Mary Cake, Maria
Cristina Schiazza, Mr Sugar Ciok, Tal Tsafrir,
Jennifer Holst and many more... giving you
the unique opportunity to interact with your
favourite cake designers! There will also be a
raffle and a variety of vendors perfect for cake
decorating and baking enthusiasts.
For more information, visit:
www.cakeandbakemesse.de
If you want to enjoy all things cake in an
80s setting, then this is the show for you.
The Cake Bar Cake Show in Long Beach
was founded by Kass Jimenez of Cakes
and Crafts by Kass and Joyce Marcellus of
Toxic Sweets Shop to bring together all of
their successes and the cake community in
a fun one of a cake event. The show is the
first annual Cake Bar Cake Show and will
host a range of fun classes, vendors and
an exciting competition which showcases
amazing 80s themed cake showpieces.
There will even be an 80s prom afterparty cake bar social event, prizes, raffles
swags and fun!
For more information, visit:
www.thecakebarshow.com
After having a hugely successful show
in 2017, Cakeology is back this year for
an event that is even bigger and better
than ever. Expect to see brilliant features,
classes and workshops and be inspired by
professional cake artists and teachers in
the industry. Dubbed as ‘India’s best cake
show’, you are bound to learn something
new and even win a prize as part of the
exciting cake competitions. It’s an event
not to miss if you are in Bombay!
For more information, visit:
www.cakeology.in
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Cake Icons
ISSUE 66 | MARCH 2018
Lindy Smith
Introducing our new series, we recognise cake icons in the industry for their
expertise and phenomenal designs. This month, we speak to Lindy Smith.
• Best-selling author in cake
decorating
• Worldwide tutor and sugar
artist expert
• Over 20 years in the cake
decorating industry
Lindy Smith of Lindy’s Cakes is a
world renowned cake decorator
and sugarcraft expert, having
published a range of best-selling
cake decorating book that inspire
and teach worldwide cakers in the
industry. Here we speak to Lindy
about her growth in the industry and her biggest inspirations
throughout her career.
What have you learnt in your
career that has moulded you into
the icon you are today?
I have learnt many things. I’ve learnt
it’s very important to be passionate
about what I do and try to be the
best I can be. I’ve learnt that
to be successful in this
industry, I need a multitude of skills, it’s
not just about
designing
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MAGAZINE
cakes. It’s about how to connect,
present, plan and be adaptable.
People learn about my work through
images they see online, on video or
in print. Images inspire and are key
to enticing people to find out more.
I have learnt the saying ‘a picture is
worth a thousand words’ holds true
and since it is not always possible
to use professionals, the time I have
spent honing my photography and
videography skills has been invaluable. Over the years, I have learnt
that people skills and the ability to
communicate are vital. Being able
to write clearly and concisely is
important, it is what my readers rely
on when buying my books. I’ve also
learnt that through writing my blog
and using social media channels,
communication that inspires
and educates effectively often
leads to exciting opportunities.
From experience, I’ve
discovered that it’s
important to allow
myself time to
think, plan and problem solve. For
me, this involves walking my dog in
the early morning whilst allowing
my brain free rein. It works a treat
and vastly improves my
productivity!
Finally, I’ve learnt it’s important to
adapt to change and be motivated to
do so. When I first started writing
my books, my aim and motivation
was to help bring cake design up to
date and into the 21st century. Now
that most decorated cakes are of our
time, my aim is to inspire and help
give people the tools and skills to
think outside the box and express
themselves through their craft.
Can you tell us a little bit about
your cake decorating journey where did it all begin?
Cake decorating, for me, was at
first, a hobby but one that slowly
but surely took over my life and my
world! I was inspired by my own
wedding cake back in 1991 to enrol
on a sugarcraft course at my local
college. I fell totally and completely
in love with the all the possibilities
that sugarcraft presented and I’m
still just as passionate today. Turning my hobby into a business was a
very gradual process. It started with
ISSUE 66 | MARCH 2018
friends asking me to make cakes for
their families and to begin with, the
business grew organically by word
of mouth. It was only once I started
entering competitions and winning
gold medals that my fascinating
sugarcraft journey started for real
and before I knew it, I had a full time
career!
,,
Images inspire and
are key to enticing
people to
find out more
,,
My first magazine article was published in 1997 and my first book in
2000. The Lindy’s Cakes website was
one of the very first cake decorating
websites in the world and was created, by me, in 2000 as a marketing
tool. By 2006, we had a fully-fledged
online shop, again, one of the first
in our industry! For me, sugar is the
perfect medium to work with as I
can use both my design skills and my
love of colour to create decorated
cakes and cookies which in turn, inspires others and gives many people
a lot of pleasure.
What is your biggest inspiration
for your work?
The biggest inspiration for my work
is travel. I have been very privileged
to have had the opportunity of visiting many countries and seeing and
experiencing all sorts of amazing
things. What I have seen has inspired
me and in turn, feeds back into my
work. If you flick through any of
my books, you will discover cakes
that have been inspired by trips to
countries such as Brazil, India, Spain,
Italy, Malaysia, etc. Travel opens up
new possibilities
and new ideas,
it feeds the
soul.
I take inspiration from the
world
around
me,
what
I see,
what I am
drawn to. I
consider myself a designer whose
medium happens to be sugar! I am a
highly creative person and love the
challenge of creating something new
and different. I aim to be original and
to push the boundaries of sugarcraft.
Researching excites me as it always
sparks off so many ideas. I find the
way some designs evolve over time
totally fascinating; like good wine,
some designs need time to mature
and develop – it is often these designs that become my favourites. On
the other hand, fully formed designs
that just pop into my head as if from
nowhere, which they do occasionally,
still amaze me even after all these
years!
How did you learn your skills in
cake decorating?
When I started back in the early
1990s, there was no internet from
which to gain inspiration, no YouTube or online tutorials to learn
from and books were few and far between and on the whole, incredibly
old fashioned. So attending classes to
learn the basics was much more crucial than it is today. I still remember
my first lesson, it was how to make
sugarpaste! I’m naturally inquisitive, I like to be inspired and I love
experimenting so it didn’t take long
before I was pushing the boundaries
of what I’d learnt to create my own
techniques.
date version myself.
As a cake decorator, what tool
can’t you live without?
At the moment, the tool I can’t live
without is my fluid writer. This tool
allows me to write, draw and doodle
on the sides of my cakes using edible
inks. I have been creating cakes using
this amazing tool now for a number
of years. I love exploring the possibilities and still have many ideas that
I’d like to find the time to try out.
What is your one piece of advice
that you would give to budding
cake artists now?
Be patient and practice, practice,
practice. Many of my new students
think that, as if by magic, they will
be able to create beautiful flawless
cakes as soon as they have attended
their first class!
Anything else you would like to
add to your plans in 2018?
I am always looking for new cake
adventures and travel excites and
inspires me, so what I would like to
add to my 2018 plans is a teaching
or cake exhibition trip somewhere in
the world where I can inspire and be
inspired.
Find out more at
www.lindyscakes.co.uk
Who are your cake heroes?
Here I have to mention Colette
Peters, who I had the great pleasure
of meeting a few of years ago at Cake
International. She was creating wild
and wacky colourful cakes many
many years before anyone else. It
was her work that encouraged me to
be more daring with my own designs
and more importantly, convinced my
publishers in the early days to let me
include more cutting edge cakes in
my own books.
What trends have you seen make a
comeback in the industry?
I’ve seen various trends making
comebacks over the years. However, I’ve just started noticing a few
wonky cakes making an appearance
again! Inspired by an Australian
wedding cake magazine, I made
my first wonky cake for my brother’s wedding back in 2003. Due to
popular demand, I published my
first set of instructions in 2007 and
created a how to video in 2008. The
last wonky cakes I designed were for
my Contemporary Cake Decorating
Bible book in 2011. Recently, however, I have seen various wonky cake
images on Pinterest and when I was
in Germany a couple of months ago,
one of the competition classes was
for wonky cakes! I may be wrong
but perhaps wonky is having
a second fling… I do hope so.
Perhaps it’s time I made an up to
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ISSUE 66 | MARCH 2018
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MAGAZINE
DIY CAKE
ISSUE 66 | MARCH 2018
By Melanie Williamson, The Custom Cakery
Difficulty Rating
Equipment Required
• 6” round 4” deep cake
• 10” cake board
• 500g sugarpaste
• 110g flower paste
• 30g modelling paste (or
strengthen some fondant
with cmc powder)
• Airbrush
• Airbrush colours: yellow,
brown, green, black, red,
brown (two different
shades of brown are
useful)
• Paste colours: Sugarflair
Melon, Sugarflair
Chestnut, Rainbow Dust
Black
• Sugarflair Light Silver dust
• Tin foil
• Cutting mat
• Sharp knife/craft knife
• Paintbrushes
• Dresden tool
• Stitching tool
• Ganache scraper
• Fondant smoothers
• Metal ruler
• 3cm circle cutter
• Circle plunger cutters:
5mm, 10mm
• No.4 piping nozzle
• Rolling pins, large and
small
• Small amount of royal
icing
• Extruder gun
• Black edible ink pen
Specialising in celebration to cakes as a creative
outlet when she became
and wedding cakes,
a stay at home mum.
Melanie bakes, teaches
Amongst her awards,
and hosts classes from
her studio in Doncaster, she has placed 1st in the
South Yorkshire. Melanie Celebration Cake category
at Cake International
is a qualified teacher with
twice.
a degree in drama, turning
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ISSUE 66 | MARCH 2018
Step 1.
Bake and prepare the cake as usual
and cover with white paste.
1
2
3
4
Steps 5a & b.
Next, use the same circular motion to
airbrush the whole cake with lighter
brown. Switch to the darker brown
and gently spray between each plank
to create a shadow where the planks
meet. Add definition to the top and
base of each plank. You will need to
work slightly more closely to achieve
this, be gentle and don’t squeeze the
trigger too hard!
5a
5b
Step 6.
Colour 500g of sugarpaste with
chestnut or a brown of your choice.
Use this to cover the cake board,
setting the spare paste to one side for
use later. Tightly scrunch a piece of tin
foil and use this to indent the board
creating a textured leather effect.
6
7
8
9
Step 2.
Whilst the paste is still soft, use a
ganache scraper (or other sharp edged
tool) to indent ‘planks’ evenly spaced
around the cake.
Step 3.
Use the dresden tool to score a wood
grain pattern. Add interest by adding
a few knots. Press quite firmly so the
grain shows after airbrushing.
Step 4.
Now to airbrush the wood! Start by
adding a few drops of yellow and just
a drop of light brown. Use this as an
undercoat and spray the whole cake.
Use a circular motion, don’t spray too
closely and go steady... you can always
add more!
Step 7.
Roll out a length of chestnut paste and
again indent with the foil.
Step 8.
Cut a length 3x35cm (it needs to be
longer if you want the belt to meet at
the back) and run the stitching tool
along all edges.
Step 9.
Apply a little water to the back of
the strap and carefully position
towards the top of the cake. Keep the
remaining chestnut paste for use later.
Step 10.
Roll out 100g of flower paste to 1cm
thickness and cut a piece 3x14cm.
Step 11.
Using the metal ruler and sharp knife,
cut away some of the paste to start
creating the shape of a chisel (you
could choose to make a screwdriver in
a similar way).
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10
11
ISSUE 66 | MARCH 2018
Step 12.
Use the dresden tool (or a ball tool) to
indent the handle and press the end
of the chisel flat. Trim to shape if you
need to.
12
13
Step 13.
Again, roll flower paste to a thickness
of 1cm and cut a 3x10cm piece. Press
the 3cm circle cutter into each end to
create a guide for cutting the wrench.
Step 14.
Use the craft knife to round off each
end of the wrench and the 10mm
plunger cutter to cut a circle in each
end.
15
14
Step 15.
Use the craft knife to trim both the
open end of the chisel and the sides.
Indent the length with the dresden
tool.
Step 16.
Roll a piece of flower paste to 14 cm
and shape into a V to create handles
for pliers.
16
17
18
19
20
21
22
23
Step 17.
Now to airbrush the tools! Use a piece
of paper to mask off the handle of the
chisel and lightly airbrush the shaft
and the wrench with black. You’re
aiming for a grey so be gentle.
Step 18.
Use light silver dust and a paintbrush
to dust over the airbrushed areas.
Step 19.
Airbrush both the plier and chisel
handles (don’t worry if they’re
not perfect, tools are often a little
battered!).
Step 20.
Attach the tools to the cake using a
little royal icing.
Step 21.
Use the reserved chestnut sugarpaste
and cut two 3x5cm straps and one
7x10cm piece for the pocket. ‘Stitch’
the edges of each and using the end of
the no.4 piping nozzle, add a circle to
each corner.
Step 22.
Use a little water to attach the pocket
across the pliers and a strap across the
other tools. Attach the cake onto the
board using some royal icing.
Step 23.
Colour 30g of modelling paste yellow
and use the extruder gun with the
rectangular attachment to make a
tape measure (modelling paste such
as Saracino will give you extra time to
make the tape but give strength).
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ISSUE 66 | MARCH 2018
Step 24.
With the ruler as a guide, use the
edible ink pen to create markings
along the tape measure (the middle
section won’t need markings!).
24
25
26
27
Step 25.
Attach to the bottom of the cake with
a little water, rolling the end into a roll.
Step 26.
Colour 10g of flower or modelling
paste light grey and using a circular
attachment, extrude an 18cm length.
Cut this into 3cm lengths to make nails.
Step 27.
Shape the end of each nail into a point
with your fingers. Use the small circle
plunger cutter to cut out tops for the
nails and attach with water.
Step 28.
Set aside to dry and dust with light
silver dust.
28
Step 29.
Use a cocktail stick to skewer the cake
and insert a couple of nails to add
interest to the top of the cake. Arrange
the rest of the nails on the board, add
ribbon and your cake is finished!
29
For more information about Melanie
and her work, visit:
www.facebook.com/doncastercustomcakery
68
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ISSUE 66 | MARCH 2018
Champagne
Celebration
Cake
By Molly Robbins,
Molly’s Creative Cakes
Made In Association with Rainbow Dust
Difficulty Rating
Equipment Required
• 2 x 8” round madeira cake
• 750g buttercream or
ganache
• 1.5kg Renshaw White Extra
• 500g Renshaw Bottle Green
sugarpaste
• 500g Renshaw Black
sugarpaste
• 100g Renshaw Poppy Red
sugarpaste
• Pale yellow nonpareils
• Rainbow Dust ProGel:
Caramel, Red
• Turntable
• Round cake drum: 10”, 6”
• Palette knife
• Carving knife
• Paring knife
• Pizza wheel cutter
• Bowls
• Paintbrushes
• Rolling pin
• Smoother
• Edible glue
• Edible glaze
• 300g marshmallows
• 300g Rice Krispies
• Spatula
• Dresden tool
• Circle cutter
• Baroque style silicone
mould
• Rainbow Dust Food Art
Pen: brown, black
• Rainbow Dust Copper
Metallic Paint
• Rainbow Dust Chocolate
Brown Powder Colour
• Easy cover sponge
• Small sheet rice paper
• Plastic dowel
• Small star cutter
• Letter/number cutters
• Black ribbon
Molly Robbins is best
known for her 3D realistic
sculpted cakes, as well
as her appearances on
Channel 4’s Extreme Cake
Makers. She is proud to
be the UK ambassador for
Rainbow Dust Colours and
regularly teaches at the
Renshaw Academy in Liverpool. Here she shows us how
to sculpt a fabulous champagne bucket cake that is sure
to be a popular centrepiece at any celebration.
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ISSUE 66 | MARCH 2018
Step 1.
Trim the cakes to level and split each in
half to create four layers.
1
2
3a
3b
4a
4b
4c
4d
Step 2.
Fill each layer with vanilla buttercream
or ganache.
Steps 3a & b.
Using the 6” round cake drum as a
guide, trim downwards on all four
sides flaring out towards the bottom of
the cakes.
Go around all four sides to create a
square shape from above but tapering
out towards the bottom, then cut off
each corner in the same way.
Steps 4a-d.
Carefully cut off all straight edges
whilst retaining the same tapered
straight shape.
Step 5.
Once you are happy with the shape,
carefully turn the cake upside down.
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5
ISSUE 66 | MARCH 2018
Step 6.
Crumb coat with buttercream and chill
for 20 minutes.
6
7a
Step 8.
Roll out the mixture to the same
thickness as a champagne bottle - I
have used a real bottle of champagne
as a guide.
7b
8
Step 9.
Remember not all of the bottle will be
exposed so don’t make it as tall as the
real thing. Allow to set properly before
carving the neck.
9
10
11a
11b
Steps 7a & b.
Whilst the cake is chilling, prepare
the Rice Krispies mix. Melt the
marshmallows in the microwave or on
the hob, add to the Rice Krispies, mix
well and allow to set for 30 minutes.
Step 10.
Insert a plastic dowel through the
centre.
Steps 11a & b.
Using the real bottle or a photo as a
guide, carefully carve the neck shape.
Keep turning the bottle so you can
make sure all the angles are equal and
it has a smooth, rounded shape.
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ISSUE 66 | MARCH 2018
Step 12.
Once you are happy with the shape,
crumb coat using a thin layer of
buttercream.
12
13a
Step 14.
Press to seal the edges together and
cut off excess using a sharp knife.
13b
14
Steps 15a & b.
Smooth the seams using the smoother
or finger.
15a
15b
Step 16.
Cover the 10” base drum using black
sugarpaste.
16
17
Steps 18a & b.
Colour 1kg of Renshaw Extra to
achieve a terracotta colour - this will
be a good base for the metallic copper
colour.
18a
18b
Steps 19a & b.
Roll out to 6mm thin and long enough
to wrap around the cake. Cut a straight
edge using the pizza cutter.
19a
19b
Steps 13a & b.
Roll out green sugarpaste and wrap
the wide part of the bottle.
Step 17.
Smooth and trim edges to get a neat
finish. Leave to set slightly whilst you
make the rest of the cake.
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ISSUE 66 | MARCH 2018
Step 20.
Wrap around the cake and cut off
excess, don’t worry about blending the
seam as it will be covered later.
20
21
Step 21.
Smooth edges using the smoother.
Step 22.
Using your fingers, fold over the excess
at the top to create a lip - it will look
like a plant pot at this stage!
22
Steps 23a-d.
Using the same terracotta shade, cut
out a circle and shape into an ellipse
using either side of the cutter.
23a
23b
23c
23d
Steps 24a & b.
Use the same cutter to cut out arcs
from the top and bottom of the ellipse.
24a
24b
Steps 25a & b.
Attach to the front and centre of the
bucket using edible glue.
25a
25b
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ISSUE 66 | MARCH 2018
Step 26.
Cut out numbers/letters for the plaque
- I have used a year of birth (1968) but
you could also use a name or message.
26
27
28
29a
29b
30a
30b
30c
31
32a
32b
33a
Step 27.
Attach to the plaque using edible glue.
Step 28.
Prepare the baroque mould with icing
sugar or cornflour.
Steps 29a & b.
Create decorative filigree shapes to
fit around the edge of your plaque
making sure they are symmetrical.
Steps 30a-c.
Attach around the plaque using edible
glue.
Step 31.
Roll out a long thin sausage using the
same colour sugarpaste, you could use
a smoother to do this or an extruder.
Steps 32a & b.
Attach around the top edge of the
bucket around 0.5” from the top.
Steps 33a & b.
Cut out two squares and cut off each
corner, using the dresden tool to detail
each one.
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ISSUE 66 | MARCH 2018
Step 34.
Attach each shape to either side of the
bucket towards the top making sure
they are in line with the plaque.
33b
34
Step 35.
Roll out another sausage, cut in half,
curl around to make the handles and
attach with edible glue.
35
36a
36b
37a
37b
37c
38a
38b
Steps 36a & b.
Make a soft triangle shape for the
hinge of the handle and attach.
Steps 37a-c.
Using copper, stipple on an even layer
using the easy cover sponge. For a
more subtle, even finish, do a very
thin coat and leave to dry completely
before applying another. I have used a
thicker stippled coat for a more aged
effect.
Steps 38a & b.
Fill in smaller fiddlier areas with a
small flat brush and an even layer of
copper.
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ISSUE 66 | MARCH 2018
Step 39.
Attach the bottle carefully to the
bucket using a dowel to hold it. Push
the dowel all the way through so it
secures itself into the cake.
39
40
Step 40.
Create a shine on the bottle by
brushing on a layer of edible glaze.
Clean the brush afterwards using glaze
cleaner.
Step 41.
Make a champagne cork using
terracotta sugarpaste and attach to the
top of the neck.
41
Steps 42a & b.
Cut excess green sugarpaste from the
base of the neck of the bottle.
42a
42b
Steps 43a & b.
Roll out a rectangle of terracotta
sugarpaste and attach to the neck,
blending in the seam with the cork.
Using the dresden tool, mark indents
in the neck and cork to create a foil
effect. Pinch seams down each side to
make it look even more realistic.
43a
43b
Step 44.
Paint the entire cork and neck using
copper.
44
45a
45b
46
Steps 45a & b.
Roll out thin strip of black sugarpaste
and wrap around base of the neck,
crossing over themselves, and secure
with edible glue.
Step 46.
Use a thin brush and paint the edges
of the black ribbon using copper.
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MAGAZINE
ISSUE 66 | MARCH 2018
Steps 47a-c.
Cut out a 4x2” rectangle and dust the
edges with chocolate brown powder
colour to create an aged effect.
47a
47b
Step 48.
Use edible pens to draw on a message,
you can use a real champagne bottle
as inspiration here.
47c
48
Step 49.
Use metallic paint to add details and
edge the label using a thin paintbrush.
49
50
51
52a
Step 53.
Mix the powder colour with clear
alcohol or water and use this solution
with the sponge on some darker areas
to create a more aged effect to the
bucket.
52b
53
Step 54.
Fill the top of the bucket with glacier
mints - you will need at least two bags
for this. Use piping gel if you need
them to stick together, although they
usually do this anyway if they’re left
out for a few hours.
54
55
Step 50.
Attach the label to the bottle using
a very fine layer of edible glue - it is
important not to use too much glue as
it will dissolve the paper.
Step 51.
Roll out a black circle and paint the age
on using copper.
Steps 52a & b.
Use chocolate brown powder colour to
dry brush some of the details on the
bucket, this will help to shade and pick
out the finer details from the mould.
Step 55.
Use the same watered-down powder
colour brown to shade the neck and
the cork.
WWW.CAKEMASTERSMAGAZINE.COM 77
ISSUE 66 | MARCH 2018
Step 56.
Add extra sparkle using white edible
glitter on the mints.
56
57a
57b
58a
58b
58c
59
60
Steps 57a & b.
Create strawberries by rolling out
teardrop shaped red sugarpaste and
flattening the ends.
Cut out green stars, soften them
to create leaves for the top of each
strawberry and attach with edible glue.
Steps 58a-c.
Poke holes in the strawberries using
the end of a paintbrush, glaze and use
pale yellow nonpareils as seeds.
Step 59.
Arrange the strawberries in the bucket
and on the base and secure with
edible glue.
Step 60.
Roll out a strip of white sugarpaste
and arrange as a napkin, you can use
this to disguise the join at the back of
the cake. Attach using edible glue and
leave to dry.
Enjoy!
Made In Association
with Rainbow Dust
78
MAGAZINE
For more information about Molly
and her work, visit:
www.facebook.com/mollyscreativecakes
Instagram @mollymakescakes
Twitter @mcreativecakes
Get the look!
Ultra Violet URE:
AT
E
F
R
E UR OF
D
A
E
R
!
OLO
C
EAR
Y
E
TH
ISSUE 66 | MARCH 2018
Use Renshaw’s Ready to Roll
Icing in Deep Purple, Dusky
Lavender or even Lilac to
achieve a textured look.
VIOLET TEXTURE
PrimaCristina Cakes LLC
The Enchanting Merchant Co.
Cake Decor India-Royal icing Art
VIOLET GEODE
Cup’N Cake
SprinkleSpark LLC
Charlotte Holloway Cake Design
Achieve this marbled
look by mixing
white fondant with
Rolkem’s Lumo Viola
from Cake Stuff.
Get the look with
this Purple ProGel
shade from
Rainbow Dust.
80
MAGAZINE
ISSUE 66 | MARCH 2018
PAINTED VIOLET
Catalina Anghel
azúcar´arte
Create this floral
design using the
Metallic Purple
Food Art Pen from
Rainbow Dust.
Add a metallic
ultraviolet touch
using Rainbow
Dust’s Metallic
Food Paint in
Metallic Purple.
OMBRÉ VIOLET
Shannon Bond Cake Design
VIOLET GEOMETRICS
Sweet Tiers
Madame Dibou les gâteaux
Show off your
cupcakes in these
purple cupcake
holders from The
Cake Decorating
Company if you
want to jump on
the ultraviolet
trend without
baking purple
cupcakes.
Showcase your ultraviolet cakes with this
backdrop from The
Cake Decorating
Company that will
make your cake stand
out in photos.
WWW.CAKEMASTERSMAGAZINE.COM 81
ISSUE 66 | MARCH 2018
Anagrams Competition
BELIED
CONSULARTO
SOFTDUN
ELSRUT
LETA
EGVAN
CtNCERoEDTAN
DYBIRH
AINTBVR
HRTGBI
Solve the anagrams for your chance to win a full set of
Roxy & Rich Colour Dusts from The Cake Decorating
Company. The prize will be a mixture of all the
different formulas they offer*
worth over £70!
Email your answers to
content@cakemasters.co.uk
Closing Date: 31st March
*The image is for illustrative purposes only.
WIN
!
International Celebrations
Celebration sweet treats from around the world
Croquembouche
A dessert from France, these choux
pastries are stacked and decorated
with spun sugar.
Bridal Cakes
In China, different types of desserts
are served as part of the bridal cake
including egg pastry, lotus seed pastry
and mung bean pastry.
Kransekake
A Scandinavian treat which comprises
of almond flavoured pastries that are
ring shaped and form this pyramid.
The centre is filled with chocolate or
other treats.
82
MAGAZINE
Victoria Sponge
A simple classic from Great Britain.
Tteok
Tteok is a ceremonial sweet treat which
is said to date back at least 2,000 years
from Korea.
Pastilla
A sweet or savoury pastry often used
in weddings and other ceremonial
events, can be filled will crushed nuts
or chicken.
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WWW.CAKEMASTERSMAGAZINE.COM 83
ISSUE 66 | MARCH 2018
84
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