Cake Craft and Decoration - December 2014

Dec cover v9_OFC_CakeDecember2014 20/10/2014 16:16 Page OFC1
December 2014 Issue 193 3.70
The worlds leading sugarcraft magazine
www.cake-craft.com
How to make these...
Fun festive friends

Christmas cakes galore!
Over
800
of prize
s to
be won!
# Learn how to use cake lace

# Perfecting appliqu skills
# Make stunning Christmas flowers # Create perfect stencilling
Hand Painting
Sugar Flowers
Fun Modelling
Edible Wrappers
9 exclusive step-by-step projects for all skill levels
IFC Dec_1PAGE TEMP 14/10/2014 15:09 Page 1
Eds letter Dec_p01_CakeDecember2014 20/10/2014 17:05 Page 1
Welcome to Decembers pages; always a favourite edition of mine as

thoughts of all things Christmassy still excite me every year, even on the
fiftieth something time around
Julie Askew
Editor
Anglo American
Media Ltd, publishers
of Cake Craft &
Decoration magazine,
Cake Craft Guides:
Party Cakes, Wedding
Cakes & Sugar Flowers.
Books: Easy Steps in
Cake Decoration,
Easy Steps in Sugar
Flowers.
THE
Media Partner for
Cake International
My Editors Choice this month is a novelty Christmas cake which has

Santa and his reindeer relaxing in a hot tub and, although not a
traditional Christmas cake, it has a nice touch of humour that ensures it
will be really fun to make.
12
Amongst other seasonal surprises are 3D carved cakes in the form of a

cute reindeer, penguins and a polar bear, a beautiful winter village
scene, and a simple but stylish painted moonlit winter design. For more
novelty cake ideas you might like to get a copy of
our latest Party Cakes Guide on sale November 13,
for details see page 78.
20
All that remains is for me to wish you all a very

enjoyable Christmas, and I look forward to
providing you with the very best in step-bystep sugarcraft creations in the New Year.
NEC, Birmingham
7-9 November 2014
EventCity,
Manchester
6-8 February 2015
ExCeL, London
27-29 March 2015
Cover photography:
Clark Smith-Stanley
Julie Askew, Editor

editor@cake-craft.com
Tel: 02476 738846
26
is available as a digital edition!

Save over 13% on the single issue price
with a 12 issue digital subscription!
Visit www.pocketmags.com and search for
Cake Craft and Decoration Magazine
40
Follow us
on Facebook
www.facebook.com/cakecraftanddecoration
Our Step-by-Step guides are graded by difficulty

to help you choose the project suited to your level
and Twitter
https://twitter.com/CakeMagEditor
www.cake-craft.com
See page 34 for this project.
p02_cakedecember_1PAGE TEMP 14/10/2014 15:10 Page 1
REVISED Ingredients Dec_p03_CakeDecember2014 20/10/2014 16:32 Page 3
54
Ingredients
4
Just Chillin COVER PROJECT

Two adorable little penguins from Rose Macefield, just chilling out whilst enjoying each other's
company. This is a perfect, carved novelty cake for Christmas or a birthday cake for any penguin lover.
10
Market Place
The latest information from the cake industry along with fabulous free product giveaways.
12
Editors Choice Santas Hot Tub PROJECT

Even Santa deserves his downtime. Have fun making this cake by Ally Colledge which has Santa and
his reindeer helpers relaxing in a hot tub.
20
Floral Inspirations - Christmas Candle and Holder PROJECT

Move away from traditional red and green for the festive season and make these delicate pastel pink
poinsettias and golden pine cones from Yoshiko Tsuda to create a glorious table centrepiece.
26
A Winters Tale PROJECT

Stephen Benison turns one cake into two delightful sugar almond coloured, snow covered winter
village scenes using the technique of 3D stenciling.
34
Owl Always Love You - Anniversary Cake PROJECT

Owls are so in at the moment and Sabine Krueger from Holland uses simple shapes to design a
gorgeous, tiered wedding anniversary cake with a clever owl inspired sentiment.
38
Mum And Daughter Teamwork

Michelle and Jessica Waddington award winners at the NEC tell their story.
39
Recommended Reads
Reviews of some of the latest books curently on the book shelves that we think youll enjoy.
40
Simply Modelling - Santas Workshop - Part 2 PROJECT

All the modelling instructions you need to complete Jane Barracloughs Santas Workshop project
from last month when she made the structure. Now have fun filling it with Santa, elves, reindeer, toys
and festive fun.
48
Sleepy Baby Reindeer PROJECT

Take an exclusive peek behind the scenes of the ShugaRush Sugar Grotto at this years NEC Show in
Birmingham. This little reindeer will be snuggled up beside his mummy at the entrance to the show.
Made by Heather Bicknell using cake carving, airbrushing and hand painting techniques.
54
Sugar Skills Edible Lace - Part 2

After last months overview of edible lace Carol Deacon looks at some of the different ways you can
use this versatile product. From cakes to cookies and modelling with a few lace sequins thrown in for
good measure.
60
Moonlit Winter PROJECT

Halima Jafari shows you how to paint a simple but chilly winters scene on your Christmas cake using
edible food colours.
68
Cake Boutique - Polar Bear PROJECT

Molly Robbins, from Mollys Cake Creations has made a gorgeous carved polar bear for Doric Cake
Crafts.
70
Home Baking - Favourite Christmas Bakes

Delicious seasonal baking from Valerie Hedgethorne with a traditional Bche de Nol (chocolate log),
Christmas Tart, Tunis Cake and Florentines.
74
Food Facts - Christmas Biscuits

Extend your Christmas baking with biscuits for the tree and so much more with Valerie
Hedgethornes help.
79
Coming Next Month

Highlights from Januarys issue of
80
. Last minute Christmas cakes and lots more.
Subscribe Today
Make sure you never miss an issue of your favourite magazine.
60
68
70
80
Subscribe Today
REVISED Rose Dec_CakeDecember2014new 16/10/2014 10:04 Page 4
Christmas
Just Chillin
These two adorable little penguins are just chilling out,
enjoying each other's company and the chilly conditions.
Rose Macefield
This is a perfect novelty cake for Christmas

or a birthday cake for any penguin lover.
Rice Krispie Treats Recipe For Modelling And Sculpting

Ingredients
90g butter
420g marshmallows
300g Rice Krispies
Method
Place the butter and marshmallows in a
pan.
Heat the pan over a gentle heat, stir the
mixture regularly until the marshmallows
have melted.
Take off the heat and stir in the Rice
Krispies until they are completely coated.
1
2
3
4
5
6
7
Allow the mixture to cool before handling

it. If the marshmallow coating is still
stringy then allow to cool a little more.
As soon as you can handle it without it
sticking, model into shape compacting it
firmly and leave to harden, make sure you
use Trex on your hands and work surface
as it can still be a bit sticky.
It can be carved into a better shape if
necessary.
It can be made a few days in advance and
can be frozen for up to six weeks.
You will need

Consumables
madeira cakes round x 3 13cm (5in)
sphere cake 15cm (6in)
drum board round 41cm (16in)
cake cards round 8cm (3in), 10cm
(4in), 15cm (6in)
sugarpaste white 1kg (2Ib 3oz), black
1.75kg (3Ib 7oz), turquoise 500g
(1lb 2oz), fuchsia 125g (5oz), dusky
lilac 250g (9oz), green 125g (5oz),
pastel yellow 250g (9oz), jade 250g
(9oz), orange 175g (6oz) (Renshaw)
modelling/flower paste white 250g
(9oz) (Renshaw)
buttercream
confectioners glaze
pearl lustre spray (PME)
tylo powder
rice crispy treats (1 x basic recipe)
lustre dusts ice blue, pearl white
dust powder coral
royal icing 4 tbsp
dowels
Tools
texture tool (Kemper)
rolling pins large and small
cake smoother x 2
ruler
dusting brushes
serrated knife
bulbous cone tool (PME)
ball tool
zigzag tool
mini palette knife or craft knife
circle cutter 3.8cm (1in)
piping nozzles 2D (JEM),
No. 2 (PME)
small round plunger
cutter
www.cake-craft.com
Christmas
Photography:Clark Smith-Stanley
Christmas
1
Tip
You can use fruit
cake instead of
Madeira as there
is not too much
carving, make
sure you cover the
fruit cake with
marzipan before
covering with
sugarpaste.
Place the cooled Rice Krispie treats on the drum and flatten
down so it is 30cm diameter and 2.5cm deep, use a large cake
tin and flatten it down so that it has a level surface. Form at
least six irregular straight sides using the smoothers to create an
iceberg effect.
Use a smoother on the top of the cake and another on each side
to create sharper edges. Trim off excess sugarpaste.
Mix together 50% of the ice blue and pearl white lustre dusts,
dust each line to enhance them.
www.cake-craft.com
Roll out the white sugarpaste to 5mm thickness and cover the
Rice Krispies treats, use the smoothers to press the icing around
the iceberg sides so that they are straight and sharp.
Use the ruler to press into the sugarpaste and indent lines
around the sides.
Brush a little water around the drum, knead together 250g of

turquoise sugarpaste with 200g of white sugarpaste to create a
paler ice blue colour. Roll out long strips of the sugarpaste 5mm
thick and 3in wide and attach to the board around the iceberg.
Spray the whole board and iceberg with pearl lustre spray.
Christmas
7
Tip
Level all the round cakes, cut one in half horizontally, place one
half on each of the other cakes and buttercream together to
create the bodies.
Place the 7.5cm card on top of each cake body and carve
around it to chamfer the top.
The Rice Krispies

treat iceberg is
creating a firm
foundation for
the penguins to
sit on but you
could choose fruit
cake instead. You
could even choose
to make the
iceberg from a
dummy cake
instead if you
dont need too
much cake.
10
Carve away the front of the body a little to flatten it, coat each
body with buttercream.
Roll out 750g of black sugarpaste per body and cover them.
Tuck the black neatly under the bottom of each.
11
12
Roll out a thick sausage of black sugarpaste 4cm wide and cut
four discs for the legs, attach two of them to the bottom of each
body. Roll four balls of orange sugarpaste 20g each, flatten into
a thick disc and emboss with the bulbous cone tool to create
the webbed feet, attach to the legs with a little water.
Roll out some black sugarpaste and cut out four triangles to
create the flippers maximum 4cm wide, attach to the sides of the
bodies with a little water and support with some kitchen towel.
Christmas
13
14
Roll out some white modelling/flower paste and cut out two x
10cm discs, roll over them to elongate the paste into oval
shapes, attach them to the front of the body with a little water.
Cut poly dowels to size so that they are flush with the top of the
bodies. Cut a circle out of the centre of the 7.5cm cards and
secure to the top of the bodies with royal icing. Place the bodies
on to the board and push the dowels into the iceberg to secure the
bodies, use a little royal icing between the iceberg and the body.
15
16
Carve the bottom of each half of the sphere cake to round it

off, press the smallest circle cutter into the front of the half
sphere and cut out the circles to create eye sockets.
Roll out 500g of black sugarpaste and cover each head, smooth
the sugarpaste under neatly and use the small rolling pin to
push the sugarpaste into the eye sockets. Attach to the top of
the body with some royal icing.
17
18
Roll out the remaining white modelling/flower paste and use

the template provided to cut out the eye area.
Attach the white paste over the front of the face and use the
4cm circle cutter to cut out the eye sockets.
Tip
You can
personalise the
design by
changing the
colour and style
of the hats and
scarves to
represent football
and sports teams
or just favourite
colours or styles.
www.cake-craft.com
Christmas
19
20
Tip
This kind of cake
is quite tall and
heavy, if you are
travelling with it
you should swap
to wooden dowels
and add a couple
extra to help with
the support.
Mix a little turquoise sugarpaste with some white for a subtle
blue, add some tylo powder. Roll 4 x 20g balls. Mix a deeper
blue, roll out and cut two circles for irises with the 2D nozzle.
Cut two black circles with the No. 2 nozzle for pupils, then two
white spots with the small plunger cutter.
Roll a 10g ball of orange sugarpaste into a cone, cut down the
centre to create an open beak and use the small ball tool to
indent two holes into the top of the beak.
21
22
Add tylo powder and roll out the yellow sugarpaste into a strip
45cm x 3cm. Roll out jade sugarpaste and cut thin zigzag strips.
Place these onto yellow strip and roll over this. Place round
penguins neck and use a short strip for the scarf front. Use
dusky lilac for the other penguin's scarf.
Cut a circle from the green sugarpaste using the 15cm card, cut
four triangles of yellow and place on top of the green, position on
top of the penguins head and attach with a little water. Roll out a
sausage of jade sugarpaste to 48cm long, emboss with the texture
tool and attach around the head. Roll a small ball of paste to
make the bobble, texture and attach to the centre of the hat.
23
24
Roll out and form a mexican hat from the remaining lilac
sugarpaste, cut to 15cm diameter and attach to the head of the
other penguin. Cut zigzag strips of blue and green sugarpaste
and arrange on the hat as a pattern. Roll out a 48cm long
sausage of fuchsia sugarpaste and texture, place around the top
of the head. Make a small bobble and secure to the hat.
Brush the eyes with the confectioners glaze to make them shine.
Dust the cheeks lightly with the coral dust powder.
Allow the cake at

least 24 hours to set
before moving it.
MP Dec_CakeDecember2014 16/10/2014 15:28 Page 10
Market Place
'Market Place' is where you can find useful information from the trade or organisations
which we think will be of interest to readers. It's also the place where you can always
find an opportunity to pick up a free sample.
For a chance of winning one of Cakes Giveaways either:
Send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to
include your name, address and email address) or
Visit www.cake-craft.com and enter online from 6th November. The final date for the giveaways will be 2nd December 2014.
online competition
TEN TieredCaker apps to giveaway worth 120!
TieredCaker, by Calculated Cakes 12.00, is the
ultimate app for helping your clients find their
perfect tiered cake. Use the apps calculator to
immediately see all of your different cake options
for the desired number of servings, or stack a cake
from scratch with a 3D preview! Once youve
found the perfect cake for your client, email them
a cutting guide and a preview image of their
cake sttaight from the app!
Calculated Cakes is a small, family run
company specialising in creating cake apps for
iPhone, iPad, and iPod touch. They currently have

two apps available in the App Store and are
working hard to bring you more.
For more information about the apps, and for free
cake cutting guides and serving charts, please visit
www.calculatedcakes.com
To enter this competition go to
www.cake-craft.com and click on This Months
Competition. The closing date for this
competition is 2nd December.
156 of goodies to give away - PRIZE A
10 sets of Holly cutters worth 55 to give away PRIZE
Discover Your Inner Mary Berry With

Arden and Amici
Natural Looking
Holly
When it comes to baking we take our tips from the top and want to offer two lucky
readers the chance to do the same and create their own culinary masterpiece, Mary
Berry style.
Included in this fantastic prize is the book by the undisputed Queen of Baking, Mary
Berrys Baking Bible, plus a classic Mason Cash Mixing Bowl, Stoneware Jug and Cake
Stand - so not only can you create your work of art stylishly but can serve it in style too.
The prize also includes some of Arden and Amicis versatile and iconic Savoiardi sponge
fingers (available at Waitrose - priced from 1.39) which can take a simple pudding to
another level (and for those who cant wait, theyre delightfully more-ish with a coffee too delizioso!). Find out more at www.ardenandamici.co.uk at @Ardenandamici and
www.facebook.com/ArdenandAmici - Made in Italy Prepared by Friends.
To apply for this giveaway see the details on the top of this page and place Arden and
Amici on postal entries.
Yoshiko Tsuda uses this

Holly Cutter Set from
Orchard Products in her
project on pages 20-25
as it produces very
realistic looking Holly.
Orchard Products OP
are British made from
non-stick materials
which meet all the appropriate FDA
regulations for food contact materials and are available from
sugarcraft suppliers around the world. If you cannot find the OP
cutters you are looking for go to www.orchardsugarart.co.uk or
call Orchard Products UK Ltd +44 20 8391 4668 or email
sales@orchardsugarat.co.uk
We have 10 Holly Cutter sets to give away to our lucky readers.
See the top of this page for details on how to enter and place
OP Holly Cutters on postal entries.
10
www.cake-craft.com
MP Dec_CakeDecember2014 16/10/2014 15:55 Page 11
Market Place
6 sets of 5 x Paint It! colours worth 97.50 to give away - PRIZE C

Paint It NEW From
Rainbow Dust Colours
A new, easy to use opaque paint from Rainbow Dust Colours.
Apply straight from the container using a suitable brush or
an EasyCover sponge (for larger areas) and youll get great
results every time. Suitable for use on sugarpaste, flower paste
and other modelling pastes. Paint It, SRP 3.25 is available in
10 fantastic colours and is available at all good cake
decorating shops.
To apply for this giveaway see the top of page 10 and place
Paint It on postal entries.
15 to give away worth 139.85 - PRIZE D

Latest Products From Katy Sue
Just in time for to decorate your
Christmas cakes and other edible
products, are these three fabulous new
products from Katy Sue Designs Ltd.
We really fell in love with this Christmas
Baubles mould 9.99.
Katy Sues moulds
are made in their
factory here in UK
and are made with
FDA compliant
food grade
silicone. Their
moulds can
be used for sugarpaste, flower paste,
modelling
paste,
marzipan, chocolate, candy, boiled
sugar, cold porcelain, salt dough, air
drying clays and
embossing powder.
Then there is a
traditional and
beautifully detailed
Holly Trio 7.99
mould and with this
you can create highly
detailed holly
embellishments in three sizes.
These can be made simply by using
coloured sugarpaste or you can create
a mini work of art by using your
painting skills.
20 moulds worth 310 to give away - PRIZE E

Karen Davies Christmas Moulds
Karen Davies Sugarcraft Ltd have several new
Christmas moulds in their range to give away
to our readers and these will all be featured in
our January edition on Karens multi-cake
project. We thought you might like to know
about this early so you can make sure you get
them before the Christmas rush!
There are four moulds: Sitting Santa, Sitting
Elf, Sitting Reindeer and Sitting Snowman
which are perfect for any festive cake, they
also compliment the other Christmas moulds
by Karen! They all come with extra features
on the mould which can be used
independently on other cakes, cookies, cake
pops etc. The Santa mould comes with
presents and crackers, the Elf comes with a
gingerbread house, gingerbread man and a
gingerbread woman, the Reindeer comes with
mistletoe, a bunch of carrots and two different
sized holly leaves and the Snowman has three
different snowflakes and a cute penguin.
Each mould retails for 15.50 and fit well
together to create a border around a cake.
Available from sugarcraft suppliers or our
website www.karendaviescakes.co.uk To
enter this giveaway see the top of page 10 to
enter this draw and place December - Karen
Davies Moulds on postal entries.
Lastly they have a highly

detailed Holly Design
Mat 9.99 (4 x 4in)
which you can use to
give patterned texture to
paste and then cut
out circular tops for a
truly stylish finish to
your cupcakes.
To apply for this giveaway see

the details on the top of page
10 and place Katy Sue
Christmas Designs on postal
entries.
11
Ally Dec_CakeDecember2014 16/10/2014 13:55 Page 12
Christmas
Ally Colledge
Editors Choice
Santas
Hot Tub
After an exhausting night delivering
presents Santa and his reindeer helpers
need to let off some steam and what could
be better than a few drinks in the hot tub?
You will need
Consumables
fruit cake square 25cm (10in)
fruit cake round 15cm (6in)
cake drum square 33cm (13in)
cake card square 25cm (10in)
cake card round 15cm (6in)
red ribbon 1.5 x 110cm ( x 43in)
marzipan 1kg (2lb 3oz)
sugarpaste white 2.5kg (5lb 8oz)
modelling paste 1.6kg (3lb 8oz)
dowels
royal icing, small amount
12
www.cake-craft.com
paste food colours, chestnut brown,
Christmas red, dark brown, spring

green, holly green, caramel/ivory,
turquoise, baby blue, paprika/flesh
(Sugarflair)
food colour pen jet black
(Rainbow Dust)
sponges
waxed paper
cocktail sticks
sugar glue (Sugarflair)
Tools
star cutter 11mm (in)
(Lindy Smith)
dresden, bone/ball, cutting
wheel tools (PME)

cake smoother
paintbrushes
sharp knife
tape measure
Christmas
13
Christmas
Preparation
Attach the square

and round cakes
to the cake cards
and cover both
cakes with
marzipan.
Smooth them
and leave to dry.
Colour the
modelling paste.
You will need
approximately
350g (12oz)
green (made from
a mix of the
spring and holly
greens), 300g
(10oz) dark
brown, 250g
(9oz) chestnut,
200g (7oz)
Christmas red,
150g (5oz)
white, 100g
(3oz) turquoise,
100g (3oz) flesh,
100g (3oz) baby
blue and 50g
(2oz) caramel.
Using 600g of white sugarpaste, coat the 33cm square cake

drum, smooth and attach the red ribbon. Secure with sugar
glue and a pin.
Hot Tub: To make the water, roll about 70g of the blue
modelling paste out and cut a 12cm circle. Secure this to the top
of the round cake with sugar glue and smooth down.
With the remaining sugarpaste coat the 25cm square and 15cm
round cakes and leave to dry. When dry stick the square cake to
the centre of the board. Measure and cut the dowels then insert
them into the square cake. Finally place the round cake on top.
Using approximately 70g of white modelling paste roll a cable

about 1cm thick and glue it round the outside of the water
close to the edge of the cake.
Tip
Add a little extra
CMC powder
when making the
modelling paste
for the ladder,
towel rail and
antlers to make
sure they are extra
strong when set.
Roll out the chestnut modelling paste and using the ribbon
cutter cut strips 2cm wide. Cut the strips approximately 9cm
long and using light strokes of a cutting wheel texture the strips
to make wooden planks.
14
www.cake-craft.com
When the planks are firm glue them around the side of the
round cake. The planks should be flush with the white cable rim.
Christmas
7
Tip
Use cut pieces of
clean sponge to
support the
reindeer and
antlers while
they're drying to
help keep their
position.
Roll a larger cable with approximately 100g turquoise modelling
paste and secure around the top of the cake between the white
rim and planks. Leave to dry.
For the ladder roll two 5cm ropes from white modelling paste.
Cut two about 16cm long and curve over a third of the way
down. Cut three 2cm pieces for the ladder rungs. Use two small
balls of paste for the base. Leave to harden completely before
sticking together and drying on clean sponges. Attach at the end.
10
Make a towel rail with leftover ropes. Cut a 3cm rope and use
two balls of paste for the fitting. When it's dry roll out some
red paste, cut into a towel and drape over the rail. Secure with
glue and attach to the hot tub. Cut an extra towel and fold for
the sleeping reindeer.
Christmas Trees: For the Christmas trees begin by rolling small

balls of modelling paste into tapered pot shapes. Make a dent in
the widest end and fill with a piece of dark brown paste. Add
small trunks and stick around the base of the cake.
11
12
Tip
To make the trees roll 30g of green paste into rounded cones.
Flatten the backs slightly and push your thumbs into the
bottom to create an overhang. Use the dresden tool to texture
the trees. Attach to the cake and decorate with small paste balls
and a yellow star.
For the streamers, roll out the green and red paste thinly and
cut long thin strips with the cutting wheel. While they're still
soft wrap them together and twist. Cut to length and glue to
the cake between the tops of the trees.
Add a drop of
glycerine when
making the
streamers to make
them more
pliable. They can
dry quite quickly
while you're
twisting them
without it and it
also makes
positioning them
easier.
15
Christmas
13
14
Santa: Roll a ball of modelling paste and shape into a slouching

torso. Roll his arms from sausages of paste, pinching in at the
wrist and elbow then flatten the ends for hands. Cut in a
thumb and shape. Glue into the hot tub.
For his head roll and shape a ball. Add eyes and nose using
small balls of white and flesh paste with black for pupils. Attach
the head to the body with sugar glue and a cocktail stick.
15
16
For Santa's beard and hair use a small amount of white

sugarpaste. Out of a ball form a horseshoe and dent lightly with
your fingers to give texture. Santa's hair is a flattened piece of
paste. Glue it securely on to the head and leave to dry.
Make Santa's hat from a long cone of red modelling paste.

Shape the base wide and push your thumb lightly into the base.
Squash an oval ball of paste and indent with the dog bone tool.
Glue the pieces together and add a tiny pom-pom of paste to
finish. Glue on to Santa's head.
17
18
The bottles are balls of green paste pinched to form a neck. Rub
between your fingers to shape the neck and then flatten the
base. Make a larger bottle with more rounded body for the
champagne. Finally add a white paste label and use a cocktail
stick to poke a hole in the top. A splash of ivory paste can be
added to show liquid spilling.
Reindeer: To make antlers you'll need to roll sausages of

caramel paste making them a bit wider at one end. With a
sharp knife cut into the antlers a few times. Smooth the sharp
edges with your fingers and leave to dry completely.
Tip
Make a few spare
antlers just in
case you break
any while
attaching to the
cake they're
very delicate!
16
www.cake-craft.com
Christmas
19
20
Make the reindeer bodies from dark brown modelling paste.

Form two long bodies with tapered ends. For Rudolf make a
half-torso like Santa's. Make small indents to attach the limbs
and head. Squash a piece of caramel paste out for the patch on
the tummy. Leave them to dry.
Roll three ovals for the heads and a half oval for the submerged
one. Mark the top with the dresden tool for ears and use the
dog bone tool for the eye, nose and antler sockets. Poke a hole
in one mouth for the party blower. Leave one head without eye
sockets for the sleeping reindeer.
21
22
For the legs roll long sausages of dark brown paste and make a
socket in the end with a pointed tool. Form a hoof from black
paste and glue into the socket. Press lightly together until secure.
Arrange the reindeer on the cake. One lying with his head on
the folded towel, one sitting, one in the tub and one submerged.
Secure them with glue. Draw sleepy eyes on the reclining
reindeer with a black food colour pen.
23
When the balloons

are dry arrange
round the cake
and glue. Make a
wiggly line with a
black food pen on
the board to make
the string. Finally
glue the bottles
and party blower
on to the cake and
the antlers on to
the reindeer.
24
To make a glass from white modelling paste take a small sausage,

pinch in the middle and flatten the bottom. Shape a stem, make
a cavity then add a piece of caramel paste for champagne. The
party blower is a small sausage of red paste lightly flattened then
coiled and balloons are rolled pear shaped paste.
17
Pg 18_1PAGE TEMP 14/10/2014 15:11 Page 1
Pg 19_1PAGE TEMP 14/10/2014 15:11 Page 1
yosh dec_CakeDecember2014 16/10/2014 16:23 Page 20
Floral Inspirations
Yoshiko Tsuda
Christmas Candle
and Candle Holder
If you are looking for a different colour scheme for your Christmas cake
this year how about this? A romantic pink candle and wreath to stun
your party guests with.
You will need
Consumables
tall candle 6.5cm (2in) x 15cm (6in)
round pink board 30cm (11in) (Surbiton
Sugarcraft)
round board 15cn (6in)
polystyrene ball (3cm diameter)
sugarpaste 500g (1lb) white
flower paste 300g (sugarpaste 300g and
tsp of CMC)
royal icing (small amount)
paste colour fresh Christmas green
(Sugarflair) hyacinth (Squires Kitchen)
liquid colour old gold, holly berry (Sugarflair)
airbrush colour gold (Surbiton Sugarcraft)
dust colour light metallic gold (Squires
Kitchen)
dust colours pearl white, plum, pink
shimmer, claret wine, forest green, foliage
green, black, emerald green, eucalyptus,
frosty holly (Sugarflair)
dust colour periwinkle blue, iridescent red
fusion (Rainbow Dust)
edible glitter white (Rainbow Dust)
20
www.cake-craft.com
edible glue
confectioners glaze
vegetable fat
sanding sugar white (CK Products)
sand sugar white/pearl (CK Products)
egg white
piping bag
wire white 24 , 26, 28, 30 gauge *
wire silver 26 gauge *
floral tape white, green (Surbiton Sugarcraft)
stamens (Surbiton Sugarcraft)
2cmm organza ribbon 2m
1cm lace ribbon
Tools
piping tube No. 0, 1 (PME)
rolling pin *
grooved board *
foam pad *
ball tool, veining tool *
rose leaf cutter set of 4 *
daisy cutter sets small, large *
holly leaf cutter set of 4 *
daphne cutter set *
leaf veiner GM01H009-01 (Squires Kitchen)
airbrush *
tweezers
wheel cutter
small scissors
cosmetic foundation brush
paintbrush
* Orchard Products
All items are available from Surbition Sugarart
Floral Inspirations
Photography: Canna Sasa
21
Floral Inspirations
1
To make the candle shimmer, rub vegetable fat very lightly and
evenly all over the surface. Mix plum, pink shimmer and pearl
white together. Using a thick brush, brush this mixture all over
the candle. Allow to dry.
Cut a 24g wire into approximately 5cm lengths. Roll a tiny ball
of sugarpaste into a sausage shape and attach along the wire.
Allow to dry. Dip into the egg white then into sanding sugar.
Cut a 28g wire into six pieces. Roll out flower paste over the
groove on the board and cut out using a rose leaf cutter. Insert a
wire into the centre vein and dust with iridescent red fusion
and soften the edge. Vein with a leaf veiner and dry. Make four
in different sizes.
22
www.cake-craft.com
Water down royal icing and brush on to the bottom of the tall
candle and coat with sand sugar.
Poinsettia: Cut a 30g wire into six pieces and make a hook on
each. Roll a tiny ball of flower paste into a cone shape. Insert the
wire and flatten the top. Cut into the sides and top and allow to
dry. For pollen mix pink shimmer and white edible glitter. Dip
into egg white and then pollen. Make seven for each poinsettia.
Tape seven centre pieces together with half-width wide tape to

make one centre for each flower. Each poinsettia requires three
extra small, three small, three medium and three or four large
bracts on 28g wires.
Floral Inspirations
7
Using the largest rose leaf cutter make three larger bracts in the
same way as in step 5. Once these are dry, dust with emerald
green and frosty holly all over, then dust the edges with plum.
Tape three green bracts around the base of the flower.
Tape each bract with half-width white tape. Tape the three
smallest bracts around the centre followed by the next size
slightly below. Repeat this with the larger bracts.
10
Pine Cone: Cut a 24g wire into six. Roll a tiny ball of old gold
flower paste and insert a wire. First layer: Cut out a layer with
DY7 daisy cutter. Cut with a craft knife to make 3 and 4 petal
shapes. Soften with ball tool, spread and cup each petal. Attach
to the centre starting with the three petal piece.
11
12
Second And Third Layers: Roll out old gold coloured paste and
with the daisy cutter DY6 cut out two petals. Use a knife to cut
off petals to make five petal and six petal pieces and repeat the
previous step. Roll a tiny ball of flower paste for a spacer and
attach behind the previous layer. Attach the third layer with
edible glue.
Fourth And Fifth Layers: Cut out two layers with daisy cutter
DY5, from old gold flower paste. Cut off a petal to make a
seven petal piece for the fourth layer and use full eight petal
piece for the fifth layer. Repeat the same process as the previous
step adding a ball of paste for spacers as shown
23
Floral Inspirations
Tip
13
14
Sixth And Seventh Layers: Cut out two layers using daisy
cutter DY4. Use full eight petal pieces for both layers, repeat
the same process as in the previous step. For the sixth layer only,
add a spacer.
Eighth To Tenth Layers: Cut out layers with daisy cutter DY5,
DY6 and DY7. Without cutting off any petals, soften the edges
and make a cup shape with the balling tool then adhere to the
base of the cone from largest petal to smallest. Allow to dry.
15
16
Using the airbrush spray gold liquid colour all over the pine
cones and leave them to dry.
Holly Leaf: Cut a 28g wire into six pieces. Roll out green
flower paste over the groove on the board and cut out using a
holly leaf cutter H1. Insert the wire into the centre vein and
soften the edge with a balling tool on the foam pad. Vein with a
leaf veiner and dry on the sponge to create a natural finish.
Allow to dry. Three leaves are needed for each spray.
17
18
Dust the leaves with forest green, foliage green and black, then
steam and glaze. Allow to dry. Tape three leaves and two or
three holly berries together.
Holly Berry: Cut a 26g wire into six pieces and make a hook
on each. Roll white flower paste into a ball and insert a hooked
wire. Allow to dry then dust with pink shimmer.
Ornament Balls:
Thread a 26g
wire through the
polystyrene ball
and twist at the
bottom of the
ball. Roll white
flower paste
thinly and cover
the ball. Neaten
the base then
allow to dry.
Once dry, dust
with shimmer
colours, green,
periwinkle blue,
frosty holly, pink,
plum, pearl
white, and light
metallic gold.
24
www.cake-craft.com
Floral Inspirations
19
Hydrangea: Cut a 28g wire into six pieces and make a hook on the
end of each. Roll blue or green flower paste into a ball, insert a
hooked wire. Flatten the top and draw a cross with the wheel
cutter. Roll out flower paste very thinly then cut out with a daphne
cutter. Vein the petal with a veining tool and thin the edges with a
ball tool and shape. Thread the wire through and stick with edible
glue then leave to dry. A large number of these are required.
20
21
Dust eucalyptus or frosty holly over the petal and dust pink in
the centre of the blue hydrangea and dark pink on edge of the
green hydrangea. Using half-width tape put four together and
then tape four or five bunches of four together.
To make the base of the candle holder, roll sugarpaste into a

long sausage then place around a 15cm board creating a ring
shape and leave it to half dry. Dust with frosty green shimmer.
22
23
Tip
Because sugar
flowers are fragile,
place ribbon loops
underneath or in
between to
prevent breakages.
Insert the five poinsettias into the ring base then fill the gaps
with the pine cones, holly leaves, hydrangeas and ornament balls.
Place the candle holder on to the pink cake board and place the
ribbon round the edge of the board. Place the candle in the
centre of the holder.
25
Steve dec_CakeDecember2014 16/10/2014 16:01 Page 26
Christmas
Steve Benison
A Winters Tale
A snow covered village and a crisp winters day brings the thoughts
of a festive celebration. If you are planning a special cake for this
time of year and dont want to have too much cake, create this
winter scene from one cake and give the smaller half to family or
friends to take home.
The sugar almond colours that have been used on the buildings, and
the pale blue background, sets the scene for the decoupage cut outs to
give a three dimensional effect to this winter celebration cake.
You will need
Consumables
20cm (8in) rich fruit cake
almond paste 1.25kg (2lb 12oz)
sugarpaste white 1kg (2lb 4oz)
sugarpaste pale blue 1kg (2lb 4oz)
powder food colours terracotta, pale yellow,
pale blue, pale green, spring green
super pearl lustre dust *
mexican paste
royal icing
apricot glaze
clear alcohol
Trex or similar vegetable shortening
cake boards round 25, 30cm (10, 12in)
26
www.cake-craft.com
Tools
smoothers
mini turntable *
scalpel *
non-stick rolling board
script tappit lettering (FMM)
paintbrushes flat, chisel
piping tube No.2
winter scene stencil and tree cutters *
* Items available from Stephen Benison
Sugar Artistry Ltd.
Christmas
27
Christmas
1
Cut the cakes in two by making a card template with the

dividing line measuring 12cm. Fill any small indentations with
almond paste then place the cake with the cut side down on to
silicone paper.
Allow the almond paste covering to skin over, then brush the
covering with clear alcohol. Knead sugarpaste, roll out to an
even thickness and cover the cake. Use two smoothers, one in
each hand, to smooth both sides of the cake. Place the cakes on
covered cake boards.
Draw a horizon line on to a piece of paper then cut out. Secure

the paste to the bottom of the cake with a little water. Cut along
the horizon line with a scalpel around the sides of the cake.
Smooth the edge with your finger. Repeat on the smaller cake.
28
www.cake-craft.com
Knead the almond paste on a worktop dusted with icing sugar

until it is soft and pliable. Fill any indentations in the cake with
small pieces of the paste. Use a spacer to give an even thickness
to the paste when rolling out. Cover the cake with the paste.
Repeat on the smaller cake.
Make the background snow scene by rolling out white

sugarpaste to approximately 3mm thickness. Smooth over the
surface then cut a straight line on one edge. Measure the
circumference around the base of the cake and cut to size.
Lightly grease a board with vegetable shortening. Roll out

mexican paste then place on the stencil which has been lightly
greased. Use a rolling pin to roll over the surface, then cut
around the outside of the stencil.
Christmas
7
Tips
Use powder colours and a small flat chisel paintbrush. Place

some of the colour dust on to a piece of kitchen towel to avoid
colour blotches. Apply terracotta dust to the cross, chimney and
gable end with super pearly on the rooftops.
Use a clean paintbrush and add pale yellow for the windows.
Use pale blue to highlight the roof tops and then remove any
surplus powder colour.
10
Carefully remove the stencil by lifting the edge with a small

palette knife. Place the board on to a small turntable and cut
around the edges of the building with a scalpel, turning as required.
Add the pale green dust colour to the gable ends taking care not
to overload the paintbrush. Any pastel dust colours can be used
if those mentioned are not available.
11
12
Finally add the yellow for the church tower windows and then
check the shading and detailed areas. Use an angled palette
knife to remove the cut out church on to a flat absorbent
surface. Foam sponge or ply wood is ideal.
Make the houses using the same method of securing

the stencil to the mexican paste. Add colour to the
roof, windows and gable ends.
Cut out lots of

Christmas trees
using the cutters.
They can be used
for the side and
back of the cake
if you wish and
make excellent
cupcake toppers
with small pieces
of coloured paste
secured with
royal icing to
resemble baubles.
Use the
Christmas tree as
an embosser to
emboss on to cake
tops or the side of
the cake.
29
Christmas
13
14
Use powder blue to give shadow to the roof tops. Colour

windows and doors while the stencil is in place.
Remove the stencil from the paste. The stencil can be reversed
to give an opposite image and more interest for the houses as
shown on the smaller cake.
15
16
Cut around the outside edge of the houses with a good quality
scalpel. The mini turntable is excellent when cutting out small
pieces and makes the job easier. Remove to a flat drying surface.
Make the two sizes of trees from mexican paste. Place the
cutters on to a rolling out board with a piece of non slip mat
beneath. Place the paste on to the cutters then apply a firm
pressure as you roll over the surface with a small rolling pin.
17
18
Tip
Cut the
Christmas trees
in half lengthwise
while still soft
then allow to dry.
Cut out more
trees and while
the paste is still
soft, use the edge
of a palette knife
to mark a line
down the centre
of the tree. Brush
the edge of the
half tree with
water and secure
on to the paste.
Allow to dry.
This will give
you a tree with
more branches
and will stand
upright.
Allow the trees to dry. Dust the edges with spring

green. Pipe soft white royal icing over the branches
using a No.2 tube, then soften the icing edges
using downward brush strokes with a paintbrush.
30
www.cake-craft.com
Secure the distant houses with soft royal icing on the snow
horizon. Add small trees on either side, then pipe a snow line at
the base of the house and brush out the edges.
Christmas
19
20
Tip
Make four small balls of sugarpaste. Secure to the back of the

dry church cut out with water, then pipe a small amount of
icing on the reverse and secure to the background of the cake
leaving a gap between the two.
Roll out a small sausage shape of white sugarpaste, then secure

with water at the base of the church and houses. Use a ball tool
to thin the edges, then pipe royal icing over the join and brush
downwards with a paintbrush to make a snow drift effect.
21
22
Insert and secure the distant trees between the building and at
the forefront of the scene using small pieces of sugarpaste and
brushed royal icing. Complete this on both cakes.
Roll out pale blue mexican paste, then brush over with super
pearl lustre powder. Allow the paste to skin over before cutting
out the lettering, which should be allowed to dry on an
absorbent flat surface.
23
Trim the board

edges with
sparkly ribbon.
Display the
cakes with the
larger one raised
behind the
smaller cake.
Enjoy the
comments from
guests who can
then take the
smaller cake
home as a gift.
Make the village

in dark blue
mexican paste
and use super
pearl to brush
over the whole
stencil. This will
give a silhouette
effect against a
dark sugarpaste
cake covering.
24
When the letters are dry pipe a small amount of soft royal icing
on to each then secure to the board surface using a paintbrush.
31
Pg 32_1PAGE TEMP 14/10/2014 15:12 Page 2
Helping you make better cakes

NEW CHRISTMAS MOULDS | NEW CHRISTMAS MOULDS | NEW CHRISTMAS MOULDS |
Sitting Elf comes with
gingerbread man,
gingerbread woman and a
gingerbread house
Sitting Reindeer
comes with carrots, holly
and misteltoe
Sitting Santa comes with
presents and a christmas
cracker
Sitting Snowman comes

with penguin and three
different snowflakes
SEE OUR WEBSITE FOR OUR LATEST CLASSES

Find us on facebook, twitter, pinterest
www.karendaviescakes.co.uk
Tel: 0151 643 0055 email karen@karendaviescakes.co.uk Trade enquiries welcome
Unit 4, Royal Standard House, 334 New Chester Rd, Birkenhead CH42 1LE
32
www.cake-craft.com
Pg 33_Layout 1 14/10/2014 15:13 Page 1
Metallic gel specially

designed for piped cake
decorations
Can be used with silicon
mats
Works with chocolate
Freeze / thaw / stable
Very versatile (over 30
different techniques)
Dries firm to make 3D
decorations
Easy to use
Professional results
TRADE ENQUIRIES WELCOME
www.decomagic.net
We are on:
Sabine Dec_CakeDecember2014 09/10/2014 17:13 Page 34
Wedding Anniversary
Sabine Kreuger
Owl Always
Love You
With its pretty blue, white and
chocolate colour scheme this clever cake
gives inspiration for a winter wedding
anniversary to show a beloved one just
how special they are...
Owl always love you.
You will need
Consumables
sponge cakes 15, 20cm (6, 8in) two of each
buttercream
sugarpaste blue 700g (1lb 8oz)
sugarpaste light blue 150g (6oz)
sugarpaste white 300g (10oz)
sugarpaste chocolate 150g (6oz)
edible glue
cake drum 28cm (11in)
cake boards 15, 20cm (6, 8in)
dowels
34
www.cake-craft.com
Tools
non-stick board
non-stick rolling pins small, large
smoother
alphabet cutters (JEM)
number cutters (JEM)
multi-ribbon cutter (PME)
wood grain textured rolling pin
owl cutter (Cakes by Bien)
small bow set (First Impressions)
bird cutters (Cakes by Bien)
small teardrop cutter (Lindy Smith)
craft knife
palette knife
cutting wheel (PME)
template
Wedding Anniversary
Photography: Sabine Kreuger
35
Wedding Anniversary
Preparation
Place the cakes

on to correct cake
boards. Fill both
cakes with a
filling of your
choice and coat
them with
buttercream.
Cover the 28cm
cake drum with
white sugarpaste
and cover the
cake with blue
sugarpaste. Stack
them on top of
each other using
cake dowels to
support the weight
of the cake. Place
the stacked cakes
on the drum and
finish the drum
with a matching
ribbon.
Owls: Cut out the body in blue and brown and cut out the
brown 'tummy'. Place brown shape over the blue one. Cut out the
eyes and add to the owl. Roll a small brown ball, cut in half and
roll into balls then place as eyes. The girl looks down and the boy
looks up. Form a triangle for the beak and make the feet.
Cut the sausages

in small pieces
and place them
together, roll
thinly and cut out
the tie.
Use the bow mould to create the female birds bow.
Roll out white sugarpaste for the snow. Use the multi-ribbon
cutter to make a ribbon and with the cutting wheel divide it in
two lengthways, then stick both sides in place around the
bottom edges of the cakes.
Roll out the chocolate sugarpaste very thinly. Allow it to

rest for 15 minutes to partially dry. Place clingfilm over the
paste and press in a letter.
36
Roll two very thin

sausages using a
smoother to
obtain very thin,
even shapes.
www.cake-craft.com
When removing the stamp also remove the clingfilm. This will
leave the cut out letter in the stamp, remove the stamp and the
letter will stick to the clingfilm. This assists with easy placement
on to the sugarpaste.
Wedding Anniversary
Place the letters
on to blue rolled
out sugarpaste.
10
Tip
Use the multiribbon cutter to

cut out the
banner. Place
the banner on
the top cake tier.
Mix the chocolate sugarpaste with some CMC powder to create

a paste that will be strong enough to stand up. Roll out the
sugarpaste and use a wood grain textured roller to imprint the
paste ensuring the wood grain runs in the correct direction.
11
12
Cut out the trees using the templates and allow to dry. Glue
one tree to a thin dowel so it can stand upright on the top tier.
Use white sugarpaste to create snow on the branches of the tree.

Glue one tree to the bottom tier and stick the other one in the
top tier.
13
Use a piping tip

14
to cut out dots
for the snow and
place these
randomly around
both tiers.
Cut out the birds, two large ones in white and two smaller ones
in blue, one looking right and one looking left in each colour.
Use small chocolate sugarpaste balls for their eyes and cut out
wings with a small teardrop cutter. Place the white birds on
each side of the banner with edible glue. Place one blue bird in
the top tree and the other one on the bottom tier.
Cut out the

letters and
numbers of the
relevant
anniversary and
place them on
the drum.
15
It can be difficult
to place letters
exactly where
they are required
therefore place
the letters on
rolled out
sugarpaste first
and then cut out
the banner shape.
Tip
Place the middle
letter of the text
first and then
work both ways
with the other
letters including
the spaces in
between words.
This should
ensure the phrase
is perfectly
centred.
37
38 Feature_p038-CakeDecember2014 16/10/2014 14:40 Page 38
Feature
Mother and Daughter Team

Michelle and Jessica Waddington award winners at the NEC tell their story.
promoting Cake International
13 at Birmingham and on
mentioning it to Jessica she again
said I should enter and never
stopped going on until I finally
pressed enter and received the
confirmation that I was a
competitor.
I have never felt so nervous or
out of my depth. Jessica came
with me to the show on all three
days and on the Saturday
morning she ran straight to my
cake to find I had been awarded
SILVER, saying "Told you mum,
I knew you could do it." It was
one of my proudest moments
and really did give me a massive
confidence boost and when
Jessica saw there was a junior
category she was determined to
enter.
I'm a full time mum of 13

year old twins and have baked
since I can remember. I love
nothing better than getting
my apron on, recipe books
out and choosing my next
baking creation while singing
along to the radio!
Sleeves rolled up
Once I became a mum baking
days become extra special as
the kids would pull up chairs
to reach the work tops, have
their little aprons on, sleeves
rolled up ready to get down
and messy. My daughter
Jessica took a special
interest from a young
age and would never
miss an opportunity to
get the mixer out,
whilst my son was
happy licking the bowl
and tasting the final
outcomes.
When the prospectus arrived

Due to being a full time mum and running around after
them both like a headless chicken, I started to feel like I
had lost my own identity and the
ability to hold an adult conversation,
so I decided to look into enrolling
on a community college course.
When the prospectus arrived Cake
Decoration seemed the perfect course for me
to choose.
Have a go
My first course covered creating sugarpaste
roses and I loved every minute. Learning how
to make something look so realistic was
amazing. Jessica would be waiting for me to
return home to show her what I had learnt and she would
be itching to have a go. I used to get my equipment out whenever I
had the chance to perfect my skills and techniques and it was never
long before my little shadow would be there watching, asking many
questions that I couldn't answer at the start but I always encouraged
her to have a go too.
Kid in a Candy Shop

As I continued with the courses my skills increased so did
Jessica's. Then a few of my college friends decided to have a
Christmas get together and have a day out at Cake International
Birmingham. It was amazing, I was like a kid in a candy shop. I
took loads and loads of pictures to show Jessica the amazing work
and couldn't stop talking about it for weeks.
One evening I was sitting making sugar flowers chatting away
with Jessica when she had the bright idea that I should enter, I
shrugged it off and thought I wish. Then I received an email
38
www.cake-craft.com
Team T-shirts
We both came home and started
working on ideas straight away
so we could enter Cake
International Manchester '14 . We had a great time working on
our cakes. Jessica has a real talent and an eye for detail. There were
many wonderful hours spent at the kitchen table together and
memories I will cherish forever! A Mother and
Daughter Team, we decided to show the cake
world that's what we are and we had our t-shirts
printed saying just that. The show was great,
Jessica didn't seem nervous at all, where I was a
quivering wreck for the both of us. Saturday
morning we rushed to the show to find out the
results. I went to Jessica's cake and she went to
mine. I couldn't believe it when I got there, her
cake was stood in all its glory with a Gold award
and a second place rosette. I was overwhelmed
and bursting with pride! I forgot about my
result and Jessica had to come running over to
tell me I had won Silver again.
And in the future...

We have both decided to enter Cake
International again at some point as
it was a fantastic experience.
Jessica has now decided to study
catering at GCSE level next year. I
am back at college learning new
skills and hoping to find a part time
job in the industry. Although our
ultimate dream is that one day
Mother and Daughter will be
running a thriving cake business,
employing Jack my son and Jessica's
twin as chief cake tasters.
RR Dec_p039_CakeDecember2014 09/10/2014 18:47 Page 39
Recommended Reads
Deliciously Decorative Cookies
Author: Ceri Olofson

Price: 12.99
Publisher: Apple Press
ISBN: 978-184543-523-3
Pages: 160
Size: 220mm x 250mm,
hardback
Content: Cake expert
Ceri Olofson offers 50
cakes from one of the
latest trends, layer cakes.
Multiple layers of
deliciously different cakes
sandwiched with
buttercream to create a
delightful taste infusion.
Try Rainbow Surprise,
Ombre Piped Italian
Buttercream Cake and Wild Thing then go on to develop
your own style of cakes that look good and taste amazing.
Author: Fiona Pearce

Price: 12.99
Publisher: Apple Press
ISBN: 978-1-84543-541-7
Pages: 144
hardback
Content: 50 projects for
bakers of every skill level,
this superb book offers
cookies that are so pretty
you almost want to keep
them, rather than eat
them. A wide range of
decorating techniques are covered including piped royal
icing, fondant covered cookies or cookies baked with
different coloured dough. Create fantastic 3D sculptures.
Step by step instructions, full photography for every
project, and projects that will have all your family and
friends amazed at your creativity.
Twenty To Make - Sugar Christmas

Decorations
Little Christmas Decorations to Knit

and Crochet
Author: Georgie Godbold

Price: 4.99
Publisher: Search Press
ISBN: 978-1-78221-015-3
Pages: 48
Size: 215mm x 155mm, paperback
Content: Another in the super
Twenty to Make series and
this one offers quirky, wobbly
Sugarcraft characters. Project
instructions include reindeer,
elves, fairies, Father Christmas
and Mrs Claus and many
others. Step by step
instructions and good
photography will help you
make lots of sweet decorations
and gifts for Christmas.
Author: Sue Stratford and Val Pierce

Price: 8.99
Publisher: Search Press
ISBN: 978-1-78221-129-7
Pages: 96
paperback
Content: 40 tiny projects
to knit and crochet as gifts
and novelties for the festive
season. Mini Christmas
stockings, holly leaves,
reindeer, snowmen,
snowflakes to name but a
few. Full instructions together with materials lists are
included, simple photography allows clear views of the
designs. Lots of ideas for displaying the projects. What
a great way to use up the scraps of yarn we all have
hidden away.
Naughty Cakes
The Art of Sugarcraft
Author: Maisie Parrish

Price: 15.99
Publisher: David & Charles
ISBN: 978-1-4463-0383-2
Pages: 128
paperback
Content: 25 naughty but
nice cake designs for all
occasions. Witty, clever
and just that little bit
risqu, these are superbly
put together so that you
can create them for the
special parties you give or
to add great ideas if you
want to expand your
repertoire of designs. Well
laid out and photographed and easy to follow projects
make this a very worthwhile purchase.
Author: Squires Kitchen

International School
Price: 50.00
Publisher: B. Dutton Publishing
ISBN: 978-1-905113-49-1
Pages: 520
hardback
Content: OK so we admit this
price for a book makes it a
considered purchase, however it
covers so much and has projects
and advice from the maestros of
the industry. What it doesnt
cover is not worth knowing. It is a beautiful book to own
and to look through. Contributors include Paddi Clark,
Alan Dunn, Ceri DD Griffiths, Carlos Lischetti and many
others and the areas covered are Sugarpaste Skills, Sugar
Flowers, Modelling, Cake Decorating, Baking, Patisserie,
Chocolate, Royal Icing and Commercial Cakes. This will
become an industry bible.
Recommended Reads
Cool Layer Cakes
39
Jane B Dec_CakeDecember2014 11/10/2014 08:13 Page 40
Simply Modelling
Jane Barraclough
Santas Workshop
Part 2
Here are the models to complete Santa's workshop from last month's issue.
To complete the scene extra bits can be added too, such as toys, decorations, a
calendar or even more elves.
Alternatively the models could be made separately to decorate a
small Christmas cake.
You will need
Consumables
Modelling Paste:
red 200g (7oz)
teddy bear brown 100g (4oz)
lincoln green 80g (3oz)
bottle green 80g (3oz)
light brown 75g (3oz)
grey 75g (3oz)
white 50g (2oz)
flesh 50g (2oz)
black 30g (1oz)
yellow 30g (1oz)
chocolate brown 25g (1oz)
pink, blue, orange, blue 25g (1oz)
sugarpaste white 100g (to let
40
www.cake-craft.com
down with cooled boiled water

for snow and sticking models to
the board)
food colour pens various
magic sparkles
rice paper/edible icing sheet
silver balls for tree decorations
glue or cooled boiled water
liquid colour black
lustre dust pearl white
alcohol
spaghetti or sugar sticks for
support
ribbon to finish board
Tools
cobblestone mat
wood grain mat
oval cutter
strip cutters
circle cutter 9cm (3in)
clay gun
rolling pin
craft knife
cutting wheel
dresden tool
ball/shell tool
celpin (CelCakes)
piping nozzle
paintbrushes
scissors
Simply Modelling
Photography: Shaun Wheatley
41
Simply Modelling
Preparation
Cut and dry a
piece of light
brown modelling
paste embossed
with the wood
grain mat ready
for the table.
Cut 3 pieces of
dowel to sit just
below the
window height.
Brush with water
and cover with
teddy bear
brown.
Note
Roll out 75g grey

modelling paste,
not too thinly.
Mark with the
cobble mat. Cut
out a chimney
with a narrow top.
Remove an oval
for the fireplace.
Cut a strip for the
hearth. Mix a
small amount of
red and yellow,
cut an oval for the
fire. Stick to the
side wall.
Cut a 25g black modelling paste sausage in half. Bend the

rounded end and pinch a heel. Mark on the sole with a cutting
wheel and top with dresden tool. Flatten two x 5g white
modelling paste balls, stick to top of the boots. Cut around the
sides with scissors.
Always inform the

cake/models
recipient of any
supports that are
used and items
which need to be
removed before
cutting the cake.
Roll a 20g red modelling paste sausage long enough to sit across
the top of the boots. Mark the middle of the front and back with
a dresden tool. Mark creases in each side. Stick to the top of the
boots. Gently push the sides in so it narrows towards the waist.
Stick a small
flattened pink ball
into the mouth.
Stick two small
flattened flesh
balls to the cheek
area. Roll two
white teardrops
and stick under
the nose, with the
fat ends together
underneath.
Insert a support as far as the trousers. Roll 25g flesh

modelling paste into a slight oval shape. Stick on to the
support. Mark a smile with a piping nozzle then open
downwards slightly with a dresden tool. Mark the eyes with
a celpin and stick on a small oval nose. Mark wrinkles on
the eyes, forehead and chin.
42
Insert a support through into the boots. Roll a 25g red

modelling paste cone, cut off the fat end and stick on to the
trousers. Stick a thin black strip around the middle for the belt.
Stick on a small black square for the buckle. Add white fur
around the bottom and up to the belt.
www.cake-craft.com
Simply Modelling
7
Tips
Use the side wall
template to
measure the
height of the
chimney.
Roll a small white sausage, pinch the middle so it is roughly a

Y and stick under the chin for the beard. Cut into this with
scissors as for the fur trim. Add white into the eyes and stick a
smaller black ball on top for the pupils. Outline with black
liquid colour.
Add two white teardrops over the eyes for eyebrows and highlight
the pupils with pearl white and alcohol. Roll a 5g red modelling
paste cone; open out so it will sit on the head. Press in to the
sides with dresden tool for creases and stick on to the head.
10
Add a white trim around the base and a white ball to the peak
of the hat. Press into two small flesh balls with celpin, stick to
head and push inwards to shape. Press into a flat white sausage
with a shell tool and stick around the head beneath the ears.
Roll four x 5g teddy bear brown cones. Flatten four small

chocolate brown ovals and stick to the front of each. Mark up the
middle with craft knife. Roll a 25g teddy bear brown modelling
paste cone, bend the fat end upwards. Stick to the legs.
11
12
Roll a 15g teddy bear brown sausage, roll around the middle to
shape. Mark nostrils and eyes with a celpin. Mark the mouth
beneath the nostrils with a piping nozzle and open up with a
celpin. Mark two holes into the top of the head with the celpin.
Add white eyes and black pupils, outline with black liquid colour
and highlight with pearl white and alcohol. Add two chocolate
brown eyebrows above the eyes. Roll two small long brown
cones, flatten. Press the dresden tool into the edges, leave to dry.
Mark wrinkles at
the edges of the
eyes with the edge
of a craft knife or
ribbon insertion
tool. Open the
eyes up if
necessary
afterwards.
Putting the block
into the sleigh
will help to give
support to the
edges. Instead of
presents fill the
sleigh with sweets.
43
Simply Modelling
13
14
Once the antlers are dry stick into the holes on the top of the
head. Stick a chocolate brown circle on to the front of the body.
Stick a brown ball to the back of the body.
Press a celpin into a small teddy bear brown ball, cut in half and
pinch the cut edges together. Stick one to each side of the head
for the ears. Stick on a red ball for the nose and stick the head
to the body.
15
16
Roll two x 5g green modelling paste long cones, flatten slightly

and curl up the pointed ends. Flatten two x 3g green balls, stick
to the top of the cones. Make red trousers in the same way as
for Santas with 15g paste. Stick to the tops of the boots.
Open out the fat end of a 15g green cone, stick on to the
trousers. Mark up the front with cutting wheel. Add four silver
balls for the buttons. Press into 2g flat red ball with ball tool
and stick to the neck. Add a small flesh ball into the neck.
Insert a support
through the body
placed at an angle
through one leg.
Stick a 15g flesh
ball to the neck.
Mark a smile with
a piping nozzle,
open downwards
slightly. Add the
nose. Mark the
eyes with a celpin.
Add black eyes
and highlight
these. Add pink
into the mouth
and a small white
ball for a tooth.
18
Tips
Use a clay gun to
trim the edges of
the sleigh or roll
paste on the
worktop with a
smoother to thin.
Add an oblong of
paste in front of
the fire for a
hearth rug.
44
www.cake-craft.com
17
Make the hat in the same way as Santa, from 5g red paste and
add a yellow ball on the tip. Flatten two small flesh cones and
stick to the sides of the head. Stick a 5g green sausage around
the front of the body for arms. Repeat with 10g red for Santa.
Simply Modelling
19
20
Roll out 50g red modelling paste and cut two x 9cm circles. Cut
a segment from the bottom then use the cutter to remove a
segment from the top. Cut a red modelling paste strip the same
length as the bottom of the sleigh.
Cut a thick piece of red modelling paste slightly narrower than

the width of the sleigh, roughly 4cm long. Stick to the base of
the sleigh. Stick the sides to the sides of the block with the
bottom edge sitting on to the base.
21
22
Tips
Make Christmas
trees from bottle
green modelling
paste by rolling a
cone and cutting
in to it with scissors.
Cut a second strip the same width as the sleigh. Curl one end
around a small celpin. Stick to the base and edges of the back of
the sleigh. Roll two x 10g yellow modelling paste sausages; roll
up each end to fit the sides of the sleigh. Finish the edges with
yellow trim.
Make various sized squares, rectangles and balls from assorted

colours for the parcels. Once dry decorate with food colour
pens, paste bows and curled strands of sugarpaste. Open the
narrow end of a 50g light brown cone, roll a neck between
fingers. When dry write TOYS on the front. Add a rope
around the top.
23
24
Make some small toys as shown; a teddy from brown paste cone body with smaller cones for limbs, a train from rectangles
and circles, a doll from a flattened cone and a flattened ball and
balls made from two colours, cut and alternated together.
Add a calendar
above the door by
writing on rice
paper or edible
icing paper with a
food colour pen.
Stick the table under the window (see preparation). Once dry
add presents and toys, then add the elves, Santa, sleigh and
reindeer. Finish the board with a ribbon.
45
Pg 46_1PAGE TEMP 14/10/2014 15:13 Page 2
SugarVeil.com
46
www.cake-craft.com
Pg 47_1PAGE TEMP 14/10/2014 15:14 Page 1
Cake International / NEC - Birmingham - November 7 to 9
Stand D50
3 Century Court, Tolpits Lane,

Watford WD18 9RS
Tel: 020 8451 6188 E-mail: sales@shesto.co.uk
47
Heather dec_CakeDecember2014 16/10/2014 14:54 Page 48
Christmas
Heather Bicknell
Sleepy Baby
Reindeer
You will need
Consumables
sponge cakes, 2 x 20cm, 1 x 25cm (2 x 8in, 1 x 10in)
cake drum square 46cm (18in)
buttercream 500g (1lb)
sugarpaste 3kg (6lb) white
sugarpaste black 250g (8oz)
airbrush colours black, brown (Kroma)
edible dusting colour brown, black, copper, white
(Sugarflair)
rejuvenator spirit
dowel rod
confectioners glaze
edible glue
edible white glitter
48
www.cake-craft.com
Tools
palette knife
serrated large knife
straight edged kitchen knife
bowl and mixing spoon
large non-stick rolling pin
ball tool
flower leaf modelling tool (PME)
paintbrushes
airbrush
flexi smoother (Squires)
Christmas
We have an exclusive look behind the scenes of the

ShugaRush Sugar Grotto featuring at Cake International on
7th 9th November at the NEC in Birmingham.
This little chap will be snuggled up with his majestic mummy at
the entrance to the grotto. Here is how you can make one for
yourself, an ideal centrepiece for any Christmas table.
Even if you have never carved a cake previously this easy to follow
project incorporates some airbrush and hand painting techniques.
49
Christmas
1
Position one of the 20cm cakes on top of the 25cm cake with the
edges aligned. Slice a straight edge 3cm in from the widest point.
Slice the remaining 20cm cake in half and stack both halves with
the straight edges aligned. Place the straight edges together.
Slice the point from the two 20cm cakes, approxiately 2cm in.
Cut a 3cm square from the 20cm and 25cm cakes.
Crumble the offcuts into a bowl and add sufficient buttercream

to make a dough texture. If required, this mixture can be chilled
for 15 minutes to make it firmer to handle.
50
www.cake-craft.com
Sandwich the two layers together using a thin layer of

buttercream. Carve the edge of the 25cm and 20cm cake to
form a smooth sloping line.
Carve the leg shape by removing a triangle shape from the front
of the 20cm cake. Ensure it slopes downwards to shape the
foot. Place a small amount of the offcuts in front of the
trimmed stacked 20cm cake.
Use this mixture to model the muzzle into a rounded shape

adding an additional portion for where the antlers will sit.
Cover the whole model with a layer of buttercream.
Christmas
7
Tip
Roll out white sugarpaste to the thickness of a pound coin then

lift and drape this over the cake.
Using a flexi smoother, rub the sugarpaste ensuring that all the
definition of the cake is followed. The recess of the leg area can
be tricky, cut a line in the sugarpaste and use a ball tool to push
the sugarpaste into the corners.
Try searching for

pictures of real
reindeer, they
vary from grey
shades to brown
shades and it is
personal
preference as to
which one to
make. Try
experimenting
with different
ratios of black to
brown airbrush
colour.
10
Trim the excess sugarpaste away and place to one side. Using
the ball tool again mark the placement of the eyes and the antlers.
For the ears, roll a teardrop shape of sugarpaste,

flatten and pinch in the middle to create a good
shape. Secure to the head using edible glue.
11
12
For the antlers roll a tapered sausage of sugarpaste 8cm long.

Cut into the outer edge and bend this outwards. Flatten and
shape the top of the antler as shown.
Insert half a dowel into the antler for support and then secure
to the head in the previously made recess using edible glue.
Support with folded kitchen paper if necessary until dry.
51
Christmas
13
14
For the ear and antler fringe/hair, roll out a 3cm sausage of
sugarpaste. Using the modelling tool drag the edge of the
sausage outwards and down towards the surface to create a
fringe. Do this on both sides. You will need one for each ear
and one for each antler.
Attach around the base of each antler and the inside edge of the
ear and blend the edges into the head. The more hair you use
the fluffier the look of the reindeer.
15
16
For the tail, roll a ball of sugarpaste and flatten one edge. Using
the modelling tool drag the paste on the edge as before. Then
drag down the top of the ball onto the flattened area to make a
tufty tail. Bend into a curve slightly to give movement to the
tail and attach to the cake using edible glue.
Using the airbrush, start with the black colour and highlight all
the darker shaded areas. These being the leg recess, base of the
cake, leg creases, ear and antler shadows, face markings and
down the spine.
17
18
Give the whole cake a very fine mist of black to remove all the
white, be light handed here, you can always add more but cant
take it away. Overmist with another light spray of the brown
paying attention to the shadowed areas. This is where you can
alter the look of your reindeer from a grey reindeer to a brown
reindeer depending on your preferences.
Roll two small balls of white paste for the eyes to fit in the area
previously marked out by the ball tool. Attach using edible
glue. Use the brown edible dust mixed with a couple of drops
of rejuvenator spirit and paint the eyes brown.
Tips
The closer the
airbrush to the
cake the finer the
details and better
definition of the
shading.
To remove any
mistakes,
airbrush paint
can be removed
with vodka and
clean white
kitchen paper.
After painting
the eyes with
confectioners
glaze, clean your
brush thoroughly
with brush
cleaner to avoid
ruining your
brush.
52
www.cake-craft.com
Christmas
19
20
Tips
Make sure you
notify the
recipient of the
dowels in the
antlers so that
they can be
removed before
cutting the cake.
Mix the black dust with the rejuvenator spirit and paint an oval
shape in the centre of each eye. The remaining brown area can
then be lightly overpainted using the bronze dusts and
rejuvenator spirit.
Add highlights to the eyes using the white dust and then paint
the entire eye using confectioners glaze. This will dull down the
appearance of the bronze giving a more natural look.
21
22
Place small sausages of black around the eyes for eyelids, use the
modelling tool to add creases and to blend into the head.
Roll out the black sugarpaste and, using edible glue, attach a
rounded triangle shape for the muzzle and one for the hoof.
Using the flatter end of the modelling tool indent the nostrils
and add the markings for the mouth as shown. Use the white
and black dusts to add highlights or shadows to the face until
you are happy with the look.
23
Finish with a light

sprinkle of edible
white glitter if
required for a
touch of
Christmas sparkle!
Cake can be
coated in
ganache instead
of buttercream if
required.
24
To complete the board, place different sized sausages of

sugarpaste around the board and then overlay strips of
sugarpaste in drapes ensuring a snug fit to the cake. Use a ball
tool if required to push the sugarpaste into the corners.
53
Carol Deacon Dec_CakeDecember2014 11/10/2014 08:58 Page 54
Sugar Skills School
Edible Lace Part 2

In this part we have a look at some of the different ways you can use edible lace
and some of the new mats that are available. How to create edible lace was dealt
with in detail in last months issue but in case you missed it, heres a brief re-cap.
Making Lace
You will need a lace mat of some sort. These

are available in many designs, shapes and sizes.
You will need some edible lace mixture. This

is available as a powder that you mix up
yourself or in ready pre-mixed pots.
Instructions for mixing up lace vary slightly

from brand to brand so do read the
instructions before starting. Usually it will
involve mixing the powder and water together
for a few minutes to a soft peak consistency.
Carol Deacon
The lace is ready when it peels away easily

when you bend the edge of the mat back.
Remove it from the oven and let it cool for 5
minutes. To remove the lace, the general rule is to
pull the mat away from the lace. If you pull the
lace away from the mat it is likely to stretch and
tear. With a large mat, its usually best to turn the
mat upside down. Gently hold the lace in place
with the flat of your hand or a spreader and pull
the mat away a few inches. Move your hand or
spreader over and pull the mat another few inches.
Continue until the all the lace has been released.
Once the lace mix is made you need to

spread it on to the mat. Place a dollop on to
the mat and using a spreader, spread the mixture
backwards and forwards, and side to side over
the mat. Specialist spreaders for doing this are
available but depending upon the size of mat
you are using, a palette knife, flat edge or royal
icing scraper will usually work just as well.
Using The Lace
Lace mix is readily available in white. Some

brands offer lace mix in different colours or
you can colour your own by stirring a little food
colour paste, gel or powder into the white mix.
Metallic and pearlised colours are also available
as pre-mixes.
Clean away any excess mix with a damp

cloth. The mat can now be left to air dry
and depending on the temperature in your
kitchen could take 6-20 hours. Alternatively you
can quick dry the lace in the oven. Place the
mat on a baking tray and bake on a low heat
(usually around 50C) for 15-20 minutes. Again
these times and temperatures can vary so read
the instructions first.
To attach the lace to the cake, read the

manufacturers instructions. Most will say that it
can be attached using a light dab of water, sugar
glue or glycerine. Some brands advise
dampening the lace itself, others recommend
dampening the cake surface. You can also use
dots of royal icing if you prefer. Once you have
made your lace you can use it in any way you
like. Lace can be used in whole sections to
create wonderful borders and dramatic coverage
or cut with scissors to create smaller decorations.
Storing The Lace

Unused mix can be stored in an airtight
container in the fridge for about 7 days.
To store unused decorations, dust with
cornflour (to absorb moisture and stop it
sticking) and wrap in greaseproof paper. Again
these are guidelines only so refer to the
manufacturers storage instructions.
Internet
All the lace manufacturers have websites and
social media sites which offer a wealth added
information and suggestions about how to use
their lace. As their sites contain creations far
more stunning that anything I have had the
time to create here, it is well worth looking at
some of these before you start.
54
www.cake-craft.com
Sugar Skills School
Black Lace Border Cake
Cookies
Edible Lace is an easy way to turn a simple
cookie into something very grand. You can use
virtually any design of mat.
Coat the mat with lace mix and allow to dry.

You will need to make several sections of lace
depending upon the size of mat you are using
and the number of cookies you intend covering.
This design made with white lace on a white or

red cake would make a delicate Christmas cake.
This is a more dramatic version made using dark
coloured lace so that you can see the design
better. In fact although it looks black, this lace is
actually made using a mix in a shade called
Extra Dark Chocolate. But for the purposes of
this article well call it black. You can use any
suitable mat or border design and any lace mix.
If you are colouring your own Id recommend
using edible black food colour powder so that
you dont affect the consistency of the lace mix.
strip wide enough to create a border around the

cake. You may need two or three sections to go
right round the cake.
Carefully stick the lace into place against the

cake.
Cut a strip of lace the width of the cookie

with scissors. You might need to cut a curve
into the edges.
Coat the mat with lace mix and allow to dry.
Cut out small sections of lace and arrange

and stick them on the top of the cake. Top
with a sugarpaste rose to finish.
Dab a little water or sugar glue on to the back

of the lace and carefully place it into position.
Remove the lace from the mould and if

using a large wide mat like this, cut out a
Lace mat used : Sugar Veil : Rose Manilla
Lace mat used : Lakeland Lace-Look Silicone Icing Mat
55
Sugar Skills School

Gingerbread Man
Sugarpasted Cookies and Cakes
Gingerbread is very seasonal this time of year.

For a bit of fun you could dress your
gingerbread man in a pair of racey, lacey shorts!
Placing a sugarpaste disc on the top of a cookie or

cupcake before attaching the lace will really bring
out the details of the lace. Red and green base
colours look especially festive at this time of year.
Cupcakes
The same design will work equally as well on

cupcakes using either a disc or strip of lace.
Lace Mat used: Orlando Mould from Sweet Lace
Express (Cake Craft World)
Fill the mat, dry the lace and turn it out. Make
as many lace rounds as you have cookies.
Novelty Cakes
Edible lace is also a useful tool for the novelty
cake maker. For instance it could be used to
create long delicate bridal veils which previously
had always had always been difficult to create on
wedding cakes. Cut out a long tapering triangular
lace shape and attach to the brides head with a
little royal icing.
Cut out a small rectangle of edible lace and

cut a small V shape into the base.
Cut out a coloured sugarpaste disc about the

same size as the top of the cookie and place
on top of the cookie. Stick it in place with a
little water, sugar glue or jam.
Stick the shorts in place with a light dab of

water.
Place the lace on top and hold in place with

a light dab of water. Finish the cookie with a
sugarpaste rose in the centre if you wish.
Pipe a mouth, nose and eyes with a little

royal icing.
Lace Mat used: Sugarveil Flower Net 20-505

Another possibility is on a christening cake. Lay
a little baby model on a section of lace. To
maximise the aah factor when you produce
your cake, gather the lace up in one corner and
hook under the babys hand to make it look as
though hes pulling at the blanket.
Lace Mat
used:
Sugarveil
Flower Net
20-505
Lace mat used : Lakeland Lace-Look Silicone Icing Mat
56
www.cake-craft.com
Lace Mat used: Milan Mould from Sweet Lace

Express (Cake Craft World)
Sugar Skills School

Alternative Mats
Sequins
Bridal Couple
As well as pretty lace, there are other mat

designs that can be used with lace mix. Here are
a few examples.
Cake Wrappers
If you want something a little bit different how

about making your own edible cake wrappers.
Fill the wrapper mould with your chosen

colour of cake lace mix. Bake or allow the
wraps to set then carefully release them from the
moulds.
At first glance the sequin mat didnt look like a

particularly inspiring bit of kit but when used
with a metallic or pearlised lace mix you can
create wonderful little sequins which will add a
touch of showbiz glamour to any cake. These
little cakes here merely show how to use the
moulds. For more inspiration it is definitely
worth viewing the manufacturers website.
Cover the mat with your chosen sequin

colour lace mix and allow to set.
Suitable for a
wedding,
anniversary or
engagement cake, this dancing couple and coach
and horses can be used to bring a touch of
fairytale magic to a cake.
Lace Mat Used : Eternal Romance from Crystal Candy
Parcel
Bend the wrapper into a circle and secure the

join with a little royal icing.
Use as you would a normal paper wrapper

and place your cake within the wrap.
Carefully ease the sequins out of the mat
Attach the sequins to your cake using dots of

royal icing. Allow them to overlap slightly as
real sequins do. If you are using a pearl or
metallic lace mix, this will add to the lustre.
This ribbon mat
allows you to
create a parcel
cake quickly and
easily. Make a
few extra bows
and use them to
create quick and easy toppers for cupcakes.
Lace Mat used: Claire Bowman Butterfly Wrappers
Lace Mat Used Ribbon by Silikomart (Doric)
57
Sugar Skills School

Bunting
Butterflies
Golden Girl
Butterflies seem unlikely to fly out of fashion

any time soon and are easy to create using edible
lace mix. These were created using gold and
silver metallic lace mixes and glued to the cake
with dots of royal icing.
Be resourceful with
your lace mats.
Small mats can be
used for cake
centrepieces as well
as individual
cookies and
cupcakes.
Lace mat used
Design CC2
Karens edible
Cake lace
A Cautionary Tale
And finally a warning to all lace users. Dont
stand a rack of drying washing next to your lace
creations. As you will know if youve ever made
sugar flowers, moisture and sugar do not go
together. Honestly I really should know better!
As my washing dried in the warmth of the
evening sun
streaming
through the
window my
delicate lace bow
went from this
Along with a string of bunting to hang around

your cake, this mat contains a Happy Birthday
message too and useful little sweet decorations.
To this.
Lace mat used 3D Butterflies Karens Edible

Cake Lace
Lace mat used:

Tricot Dcor
Ribbon by
Silikomart, Doric
Happy Christmas!
Trouble Shooting
As with any new product, practice makes perfect. During my few weeks of playing with it I
gradually became less and less frightened of it and found that quite often you can bring your
lace back from the dead!
Dried Out Lace
Lace Mat used: Tricot Dcor Candy Party by

Silikomart (Doric)
A few times the lace cracked and became brittle. One mat of dried out, un-useable lace sat by
the sink for quite a while. When I finally got round to picking the mat up to wash it I realised
it had absorbed moisture from the air and become pliable again. Reading up on the internet
there is a lot of advice about this. Surround your mat with damp cloths for an hour or so or
even gently dab with a clean damp cloth are various suggestions. It is certainly worth trying
before you throw a huge wobbly and bin the lot!
Sticky Lace
Many thanks once again to the contributors
to this article:
Cake Craft World
www.cakecraftworld.co.uk
Claire Bowman Cake Lace
www.cakelace.co.uk
Crystal Candy
www.crystalcandyuk.com
Doric
www.doriccakecrafts.co.uk
Karens Edible Cake Lace www.ediblecakelace.co.uk
Lakeland
www.lakeland.co.uk
SugarVeil
www.SugarVeil.com
58
www.cake-craft.com
You have followed the manufacturers instructions to the letter. You have dried the lace for the
required length of time and its pulling away from the edges. You start to extract it from the mat
but urgh theres a blobby bit in the middle thats still not dry. If this happens then simply
pop it back into the oven and bake for another five minutes or so. The lace will take being
reheated quite happily.
Double Filling
Some brands in some moulds shrivelled quite a lot when baked making them really delicate.
Sometimes this wasnt a problem but if it rendered the lace too weak to use you can double fill
the mould. Gently spread another layer of lace mix over the first and re-bake for about 10
minutes or so. You should be left with stronger and thicker lace.
Pg 59_1PAGE TEMP 15/10/2014 14:32 Page 1
Halima Dec_CakeDecember2014 16/10/2014 15:15 Page 60
Christmas
Halima Jafari
Moonlit
Winter
This contemporary
Christmas cake has been
inspired by a winter scene
found on a Christmas card.
Using food colour pastes as
paint, this easy hand painted
cake will bring accolades from
family and friends around the
Christmas tea table.
You will need
Consumables
fruit cake 20cm (8in)
cake drum 30cm (12in)
marzipan 800g (1lb 12oz)
sugarpaste navy 1.5kg (2lb 4oz) (Renshaw)
flower paste small amount
cooled boiled water
edible glitter white (Rainbow Dust)
royal icing 1 tbsp
lustre dust snowflake (Sugarflair)
superwhite powder (Sugarflair)
kitchen roll
60
www.cake-craft.com
Tools
paint palette
flat medium sized brush
small round brush
pencil and paper
icing smoothers
large rolling pin
craft knife
scriber tool
parchment paper
paper icing bag
nozzle No. 2
small snowflake cutter
Christmas
61
Christmas
Technique
Cover the fruit

cake with
marzipan, using
apricot glaze as
an adhesive,
leave overnight to
harden.
Take 500g of navy sugarpaste, knead it until soft and malleable.

Use a large non-stick rolling pin and work surface, roll out the
paste large enough to cover the 30cm cake drum.
Use a small brush to add a little edible glue to the cake drum. Lift
the sugarpaste halfway from the surface and place a rolling pin
underneath to lift it from the non-stick board and swiftly place it
over the cake drum ensuring you are placing the paste centrally.
Tips
You can use a
small dusting of
icing sugar or
cornflour to
prevent the
sugarpaste
sticking to the
surface, being
careful not to use
too much as it
can dry out the
sugarpaste.
Use a cake smoother to polish and smooth the sugarpaste until

there are no bumps or lumps.
Attach white ribbon around the whole cake drum using

double-sided tape as adhesive. Leave the board for one or two
days to harden.
62
www.cake-craft.com
Trim off all the excess sugarpaste from around the cake drum
using a clean, sharp craft knife, then rub a finger over any
jagged edges to smooth.
Use a pastry brush to apply apricot glaze to the marzipan

covered fruit cake. Take 1kg of navy sugarpaste and knead it for
a few minutes before attempting to roll it out. Using the rolling
pin to assist, cover the cake with the sugarpaste, trim off the
excess and leave for 1 or 2 days to harden completely.
Christmas
7
Tips
Make up some royal icing and a paper icing bag. Place a No. 2
nozzle in the bag and add 1 tbsp of the royal icing. Fold down
the top of the bag and add a few blobs of royal icing to the
centre of the covered drum. Place the cake on top of the board
and use cake smoothers to position in place.
Measure parchment paper to go round the cake, using a pencil

and ruler, draw out the pattern of dots drawing four down then
two down and repeat this until the parchment paper is covered.
Keep a distance of 5mm between each dot. Attach the paper to
the cake using a pearl or glass end pin then use a scriber tool to
mark out the dots.
10
Remove the parchment paper and using the previously made

royal icing, pipe over each dot covering three rows before
following Step 10 then return to this step. Continue with this
until each dot is piped over with the royal icing.
Use a damp flat brush to pat down the tips of the piped pearls
to prevent a pointed finish on them. Allow the pearls to dry for
around 1 hour before following the next step.
11
12
Pour a small amount of edible pearl metallic paint into a paint

palette and use a fine round brush to colour each pearl with the
paint. Allow to dry.
Measure a piece of paper 20cm x 20cm and draw a simple

winter scene. Do not worry about the picture being perfect as
long as you have a guide to follow. Keep the picture in view
when moving on to the next painting steps.
Using the
smoothers to
position the cake
in place will
ensure no finger
or nail marks are
found on the
cake, when
painting on the
cake a very
smooth surface is
needed to work
on so be extra
careful.
Think about the
position of the
trees when
drawing them,
remembering
that the closest
tree will be larger
and the trees that
are further away
will be smaller in
proportion.
63
Christmas
13
14
Use a cocktail stick to place a small amount of navy colour

paste into a paint palette, in another well of the palette add 1
tsp of superwhite powder. Pour a small amount of cooled boiled
water on to the superwhite powder and mix until it becomes a
thick white colour paste.
Add a tiny drop of water to the navy paste and mix. Use the
very tip of the fine round brush to pick up some navy colour.
Follow your picture to copy its outline on to the top of the
cake. Keep two glasses of water at hand to clean your brushes
between use, one for white and one for navy.
15
16
Use the medium flat brush dipped into the navy paste to begin
building up colour, use the very tip of the brush to create the
texture of the trees by dabbing the tip of the brush over the
shape of the trees. Wash your brush well as the same brush is
used for the white in the next step.
Use the flat medium brush to pick up some white paste from
the palette, paint the moon in the top right hand corner and
use downward strokes over the tops of the hills to create a snow
effect. Build up the colour gradually rather than applying thick
amounts of colour in one go.
17
18
Use the finer brush with navy paint, again be careful not to pick
up too much colour on the brush, then paint the outlines of the
hills and enhance the trees, also colour the bottom of each hill
in upward stokes. Wash the brush thoroughly.
Use the fine brush to add white snowdrops all over the scene,
paint small and larger blobs of paint to give realism.
Tip
Use kitchen towel
to dab the tip of
the brush on to,
this will absorb
excess paint. If
too much paint is
on the brush your
painting will
become wet and
messy.
64
www.cake-craft.com
Christmas
19
20
Dampen the wide brush with water and pat on the kitchen
towel. Brush over and around the moon, going from left to
right only, this will create the glow from the moon.
Tip a small amount of glitter into the glitter pot lid and tap
gently over the cake to add a beautiful finish to the scene and
give it a magical glow.
21
22
Roll out a small amount of white flower paste and cut out eight
small snowflakes.
Place the cut out snowflakes on a clean sheet of kitchen towel

and dust each one with the snowflake lustre dust.
23
Use a small amount of edible glue to attach each snowflake

around the board.
65
Pg 66_1PAGE TEMP 14/10/2014 16:25 Page 2
Let Creating Cakes

be part of all your creations
The Glitter Mine
Vast range of cake decorations

Bespoke handmade cakes & toppers
Cake decorating equipment & supplies
Tin and stand hire
NEW online store with FREE click & collect service
10% discount from our online store
Just add voucher code CDM10 at the checkout
valid until 24/12/14
63 East Street, Sittingbourne, Kent ME10 4BQ

Also small unit
Hempstead Valley, Gillingham ~ open till late
T: 01795 426358
www.creating-cakes.co.uk
SUGAR CITY
Home of DPM Cos wonderful moulds, veiners,
platinum flowerpaste, colours, cutters, tools, gums & glaze
VISIT OUR ON LINE SHOP www.sugarcity.co.uk

Speedy mail order service UK and abroad
Trade enquiries: DPM Co 01424 201505
Email: lin.dpmco@gmail.com
78 Battle Road St Leonards-On-Sea
East Sussex TN37 7AG
Tel: 01424 432448 Fax: 01424 421359
E: enquiries@sugarcity.co.uk W: www.sugarcity.co.uk
66
www.cake-craft.com
Pg 67_1PAGE TEMP 14/10/2014 15:16 Page 1
67
CB Dec_CakeDecember2014 16/10/2014 14:03 Page 68
Cake Boutique
Polar Bear Cake

3 x 20cm madeira cakes stacked and iced with Sugar and Crumbs Velvet Vanilla
Icing Sugar (27D-IVV500). Carve the initial shape to give the basic shape of the
body, legs, head, snout etc.
Cover the cake in an initial

smooth layer of M&B Ivory
sugarpaste (21M-SPIV50).
Make the basic shape for the
ears, arms, paws etc using
sugarpaste and attach using
edible glue (27J-E12104).
Use clear Isomalt to

create realistic eyes
(27J-A09101).
The Polar Bears nose

is glazed using piping
gel (27J-E12218).
Create lace snowflakes using

Dorics new Wondercakes
Snowflake Mat, (34E-116)
available from all Doric
stockists.
Make the nose and

mouth detail from
Black Sugarpaste
(21M-SPBK50) and
texture with a
cocktail stick. Add
glaze to the nose
with piping gel
(27J-A09101). Dust
the fur and around
the nose with
Sugarflair black
blossom tint
(27I-D134).
Mix Doric Sweet Lace to

use in the Snowflake Mat
(27T-100), lace can be pre
made and stored months
in advance.
Freeze the cake prior to carving to

make sculpting easier.
Reader Offer Reader Offer

Doric are offering 5 of our readers a chance to win a pot
of sweet lace (RRP 18.00) along with a new sweet lace
snowflakes mat, featured in the project (RRP 30.86).
For details on how to enter for this giveaway see the top
of page 10 and place Doric December on postal entries.
68
www.cake-craft.com
All items are available

from Doric Cake Crafts
Made by Molly Robins from Mollys Cake Creations
Roll out strips of

Ivory Sugarpaste
(21M-SPIV50) and
use the shell end of
the shell and blade
PME tool (33C-124) to create
the fur effect. Attach the strips starting from the bottom and
build up the layers, using the blade side to blend the layers
together to give a realistic appearance. Make the eyes from Clear
Isomalt (27J-A09101) and then paint the pupils on the underside.
CB Dec_CakeDecember2014 16/10/2014 14:04 Page 69
Cake Boutique
Pic?
Made by Molly Robins from Mollys Cake Creations
69
Baking Dec_CakeDecember2014 11/10/2014 09:41 Page 70
Home Baking
Recipes for popular Christmas bakes to make,

give and share over the festive season.
Valerie
Hedgethorne
Florentines
These delicious biscuits are
a mixture of glac fruits
and nuts encased in caramel.
When cold they are coated
on one side with chocolate.
There are many different
recipes for these but this
one is scrumptious.
You will need 2 baking trays,
sheets of rice paper and an
icing comb for the chocolate.
Ingredients
25g (1oz) unsalted butter
25g (1oz) caster sugar
25g (1oz) glac cherries chopped
25g (1oz) blanched almonds finely chopped
15g (oz) flaked almonds
25g (1oz) together mixed peel, angelica and glac
ginger
1 tablespoon single cream
Coating
50g (2oz) plain chocolate
70
www.cake-craft.com
Method
Line the baking trays with rice paper. Heat the
oven to Gas 4 / 180C / 350F.
Melt the butter in a small pan, add the sugar
and stir until dissolved, then bring to the boil.
Stir in the fruits and nuts with the cream.
Leave to cool slightly.
Place small spoonfuls of the mixture well apart
on the baking trays. Bake for 5 7 minutes or
until golden brown. If necessary push them
into a good round shape.
1
2
3
4
5
6
7
Allow them to cool on the rice paper then peel

it away from the edges.
Melt the chocolate and spread on the rice
paper and make wavy lines with an icing
comb or a fork. Leave to set.
Store in an airtight container. Although they
will keep for a few days they are really best
eaten fresh.
The rice paper gives a good
smooth surface for coating.
Photography: Brett Caines
Favourite Christmas Bakes
Home Baking
This is an open tart

decorated with pastry
holly leaves.
The mixture of
Christmas fruits gives a
lovely flavour to be
enjoyed at any time over
the festive season.
Christmas
Tart
You will need a 20cm (8in)

tart tin or pie plate and a
holly leaf cutter.
Ingredients
Pastry
175g (6oz) plain flour
110g (4oz) butter
1 egg beaten
Filling
150g (5oz) raisins
25g (1oz) cranberries fresh or frozen
2 tablespoons light muscovado sugar
4 satsumas
2 bananas
50g (2oz) ground almonds
Method
Pastry: Rub the butter into the flour,
add the sugar and mix to a firm
dough with one tablespoon of the
egg. Wrap and leave in the
refrigerator for at least 15 minutes.
Grease the tin or plate. Heat the oven
to Gas 6 / 200C / 400F.
Roll out the pastry to line the tin and
reserve the trimmings.
Filling: Mix together the raisins,
cranberries and sugar. Peel and
segment the satsumas, cut them into
pieces, catching the juice. Mash the
bananas and stir into the raisin mix
with the satsumas and the ground
almonds. Spoon into the pastry.
Roll out the reserved pastry and cut
out holly leaves. Arrange these on top
of the filling in the centre.
Brush the leaves with the remaining
egg. Bake for approximately 25
minutes or until the pastry is golden
and the filling is just firm.
Serve either warm or cold with crme
fraiche or Greek yoghurt and place a
few cranberries in the very centre of
the pastry holly leaves.
2
3
4
5
6
Make this in advance and freeze.

Defrost when required and warm
for a few minutes before serving.
71
Home Baking
Tunis Cake
For some of us this cake is a trip down memory lane. It was once sold in a tin at
Christmas but it is once again becoming popular. It is an orange flavoured Madeira
topped with a thick layer of chocolate and a decoration of marzipan fruits.
You will need a deep round 18cm (7in) cake tin, a large piping bag, a star tube and a ribbon.
Ingredients
Cake
175g (6oz) butter
175g (6oz) golden caster sugar
3 large eggs
150g (5oz) self raising flour
25g (1oz) ground almonds
1 large orange
Topping
150g (5oz) good quality plain chocolate
1 tablespoon water
Butter Icing
25g (1oz) butter
50g (2oz) icing sugar
1 orange
Marzipan Fruits
110g (4oz) marzipan
Food colourings: yellow, red, green, brown
72
www.cake-craft.com
1
2
6
7
8
3
4
9
10
Method
Line the tin with greaseproof paper and grease
it. Heat the oven to Gas 3 / 170C / 325F.
Cream together the butter and sugar.
Gradually beat in the eggs. Fold in the flours
and ground almonds with the grated orange
zest and enough juice to give a fairly soft
dropping consistency.
Put into the tin and smooth the top, making a
slight hollow in the centre.
Bake for approximately 1 hour or until firm in
the centre. Cool for ten minutes in the tin
before turning out onto a cooling rack.
Decorate when completely cold.
Chocolate Topping: Put the ingredients into
a basin over a pan of hot water and stir to
melt. Leave to cool a little.
Secure a piece of foil or Bake-O-Glide tightly

around the cake extending above the top.
Pour in the melted chocolate, tap the cake to
get a smooth finish and leave to set then
remove the foil.
Butter Icing: Cream together the butter and
sugar with a little orange juice. Using the
piping bag and star tube pipe a shell border
around the top edge.
Colour the marzipan to make small fruits e.g.
bananas, apples, oranges etc. and place them
on top.
Fasten a ribbon around the cake.
Use a chocolate with at least 70% cocoa butter.
Home Baking
This must be the

favourite of all the
cakes and this recipe
with the wonderful
crme au beurre filling
and coating is the tops.
Bche De Nol
You will need a swiss roll

tin 30 x 23cm (12 x 9in),
a sugar thermometer
and a holly leaf cutter.
Ingredients
Chocolate Sponge
3 eggs
15g (oz) cocoa
Crme au Beurre
2 tablespoons cocoa
50g (2oz) granulated sugar
4 tablespoons water
2 egg yolks
Decoration
50g (2oz) white chocolate
50g (2oz) marzipan
Green food colouring
Always use the crme at room temperature,
not straight from the refrigerator.
Method
Line the tin with silicone paper. Have ready
two pieces of paper the size of the tin,
Heat the oven to Gas 5 / 190C / 375F.
1
2
3
4
5
6
7
Melt the butter and leave to cool.

Whisk the eggs and sugar over a pan of hot
water until very thick.
Sieve the flour and cocoa together and fold
into the mixture alternately with the butter.
Pour into the tin and bake for 12 15
minutes until firm to a fingertip touch.
Turn out onto a sugared paper, cut a very
thin slice off the sides and mark a cut at a
short end, only part way through. Place the
second piece of paper on top and roll up
tightly with the end underneath.
Crme: In a small basin blend the cocoa
with just enough boiling water to make a
smooth cream.
8
9
10
11
12
Soften the butter in a bowl. In a heavy based

pan over gentle heat dissolve the sugar in the
water then boil to 105C/214F. Do not stir.
Have the egg yolks in a bowl and pour on
the syrup in a thin stream whisking all the
time until thick and mousse-like.
Whisk this into the softened butter a little
at a time, followed by the cocoa.
Unroll the cake, remove the paper, spread
over half the crme and re-roll.
Place on a board or plate. Cut off a small
slice at an angle and place on the side of
the cake to resemble a branch. Spread all
over with the remaining crme. Make lines
with a fork dipped in hot water to look
like bark. Smooth a small section and pipe
Joyeux Nol in white chocolate.
Colour the marzipan green, roll out and
cut out holly leaves to decorate the top of
the log.
13
73
FF Dec_p074_CakeDecember2014 11/10/2014 09:56 Page 74
Food Facts
Christmas Biscuits
We can make biscuits any time but Christmas gives us the
opportunity to take pleasure in baking special cookies for our
guests or to give as presents. Try some of the following delights.
Florentines
Christmas Tree Biscuits
The recipe for these is on the

baking pages. They are a bit
special, full of nuts and glac
fruit encased in crisp caramel
with a chocolate coating on one
side.
This recipe makes biscuits which bake hard

enough to keep and hang on the Christmas tree.
They can be cut into a variety of shapes such as
stars, bells, trees, angels etc. and threaded with a
ribbon for hanging. They are fun to make and
decorate using coloured icing and hundreds and
thousands so they will also keep children amused
whilst they help make them.
Some recipes add flour but that

isnt necessary. The fruits can
vary and other ingredients can
be added such as sunflower
seeds, walnuts and currants.
The chocolate should be of
good quality and coating half
with white chocolate and half
milk chocolate can make a
delightful display.
To avoid any difficulties in removing them from
the baking tray it is recommended they are baked
on rice paper which also gives a base for the
chocolate.
Shortbread
A Scottish speciality over many years used
especially at Christmas.
Pretty Christmas shortbreads can be made having
chopped glac cherries and angelica kneaded in.
The shortbread is made with the usual recipe i.e.
50g (2oz) caster sugar, 110g (4oz) butter and
175g (6oz) flour. Roll out to approximately 1cm
(in) thick and cut into neat fingers crimped at
one end. Prick with a fork and bake in a cool oven.
Dutch Christmas Biscuits

(Speculaas)
There are several recipes for these and they are
actually a version of shortbread with spices,
lemon and nibbed almonds.
Ingredients
175g (6oz) butter
150g (5oz) soft brown sugar
225g (8oz) self raising flour
teaspoon mixed spice
1 teaspoon cinnamon
lemon grated zest
110g (4oz) nibbed almonds
Method
Roll out and cut into rounds or shapes, bake
in a moderate oven for about 20 minutes.
1
74
www.cake-craft.com
You will need baking trays and cutters of your

choice, a paper icing bag and a small plain tube.
Ingredients
75g (3oz) granulated sugar
90g (3oz) margarine
40g (1oz) golden syrup
beaten egg
teaspoon ground ginger
teaspoon mixed spice
teaspoon baking powder
1 tablespoon water
225g (8oz) icing sugar
1 egg white
food colourings
coloured hundreds and thousands
narrow red ribbon
Method
Put the sugar, margarine and golden syrup
into a small pan and melt them together
over gentle heat.
Sieve the flour, spices and baking powder
together, then mix to a firm dough with the
egg, syrup mixture and water. Leave to rest
for about 15 minutes.
Grease the baking trays and heat the oven to
Gas 4/180C/350F.
Roll out the dough fairly thinly and cut out
the biscuits, place them on the baking trays.
Make a small hole in the top of each to
thread the ribbon through.
Bake for 10 15 minutes until lightly
brown. Loosen on the baking trays with a
palette knife and leave to cool.
Make the icing and colour as required and
pipe on the decorations using coloured
hundreds and thousands where required.
These biscuits can
be stored in an
airtight container
until required.
1
2
3
4
5
6
7
8
Valerie
Hedgethorne
Greek Christmas Biscuits

(Kourabietes)
These are a Grecian national biscuit baked for
Christmas and Easter. Although similar to our
shortbread they can make a delicious change
both in texture and shape.
To make them even more special finely chopped
almonds are sometimes added.
Ingredients
50g (20z) icing sugar
1 egg yolk
teaspoon baking powder
25g (1oz) finely chopped almonds
2 teaspoons brandy
Icing sugar to dredge
Method
Cream the butter and sugar, beat in the egg
yolk then add the other ingredients.
Refrigerate. Divide into 18 and form into
different shapes. e.g. rings, s shapes and
curves.
Bake in a moderate oven for about 20
minutes then toss them in icing sugar whilst
they are still warm.
1
2
3
Other attra
ctive
biscuits ca
n be made
coloured bo
iled sweet
a hole in t
baking wh
with a
placed in
he centre b
efore
ich will loo

k
coloured gla
ss.
like
Pg 75_Pg 77 15/10/2014 16:12 Page 1
Blue Ribbons
SUGARCRAFT
29 Walton Road, East Molesey, Surrey KT8 0DH T: 020 8941 1591
re E: blue.ribbons@talk21.com W: www.blueribbons.co.uk
Speedy & Secu
NOW AVAILABLE IN THE UK!!
Try this fantastic and colourful sugarpaste

recommended by Debbie Brown
NOW! Order online at...
www.dunstablecakehouse.co.uk
CUTTERS
BASINGSTOKE
Guy Paul & Co Ltd

New catalogue out now!
See our new look website
BASINGSTOKE
SUGARCRAFT CENTRE &
SCHOOL OF SUGARCRAFT
Wide range of sugarcraft equipment
Tin/stand hire photo-scan system available
CLASSES
23b Goat Lane ~ Basingstoke ~ Hants
01256 470087
Www.basingstokesugarcraftcentre.co.uk
DEVON
Please contact us for all your sugarcraft supplies

TRADE ONLY
PO Box 522 Amersham HP6 6ZN
Tel: 01494 432121 Fax: 01494 432727
www.guypaul.co.uk
e-mail: sales@guypaul.co.uk
AIRBRUSHING
CAMBRIDGESHIRE
www.shesto.com
The
Authentic Cakes
AIRBRUSHING
Specialists
Kits, Colours,
How To Videos & DVDs
Tel: 020 8451 6188
email: sales@shesto.co.uk
New shop now OPEN at

Unit 7 Falcon Way, Eagle Business Park, Yaxley,
Peterborough PE7 3GR. Tel: 01733 245451
Come along and see what great products and
cake making ideas we have in store for you!
See our website
www.cambridgeshiresugarcraftsupplies.co.uk
An Aladdins cave of cakemaking,

decorating & equipment
Classes available on request
Tin / stand hire
Wedding / celebration cake specialist
www.authenticcakes.co.uk
FREE local parking available
01223 246840
124 Wulfstan Way Cambridge
Sugar
Daddys
Sugarcraft Shop
1 Fishers Yard, Market Square,
St Neots, Cambs PE19 2AF
Tel/Fax 01480 471200
Website: www.sugar-daddys.co.uk
LIKE US ON FACEBOOK FOR FANTASTIC COMPETITIONS

CAKE EQUIPMENT
CAKE STANDS / BOXES
Yorkshires Biggest Stock Range
TRADE SUPPLIER
OPEN TO THE PUBLIC
o Large showroom
o Doorstep parking
o Low prices
Open Monday - Saturday 9.30am - 5pm
T: 0113 287 3629 (Leeds) 01904 791201 (York)

sales@sugarcraft-supplies.co.uk
1 Lotherton Way | Garforth (next to Tesco) | Leeds LS25 2JY
NOW ALSO AT: Unit 2 Pyramid Court | Acomb | York YO26 5NB
Please quote the following code when ordering I love Cake - Find out about our mystery prize folks
Pg 76_Pg 77 15/10/2014 16:13 Page 1
Blue Ribbons
SUGARCRAFT
Speedy & Secu
BILSTON
CUTTERS
All About Cakes
FRAMAR CUTTERS LTD
46 High Street, Bilston, Wolverhampton WV14 0EP

T: 01902 497498 E: info@allaboutcakesbilston.co.uk
Please call in to see us
Our Sugarcraft school offers classes from beginner to advanced.

Tins for hire, Sugarflair and Rainbow Colours, FMM,
Karen Davies, Jem, PME, Squires, Pillars, Tinkertech,
Great Impressions, FPC and many many more.
We are always here to give you help and advice.
Manufacturers of Fine Quality Metal Cutters suitable for Sugarcraft and Cold Porcelain
Over 300 designs

For a brochure or more details please
Tel 01202 659760 or Fax 01202 659133
Email: framar@hotmail.co.uk
19b Moor Road Broadstone Dorset BH18 8AZ
or check out our website ~ www.framarcutters.co.uk
Suppliers to the trade only
We are expanding our customer base - contact us now for details of our range
Have a look at our online shop for offers
www.allaboutcakesbilston.co.uk
BIRMINGHAM
ICING WORLD
1196 Warwick Road, Acocks Green, Birmingham B27 6BY
Happy Anniversary - 30 Years!
Tel:
0121 706 2922

www.icingworld.co.uk
ONLY 6 MILES FROM THE NEC

Huge range of sugarcraft equipment including PME, JEM, Framar,
Squires, Rainbow Dust, Sugarflair and many more.
Tin and stand hire Ribbons
High quality marzipan and sugarpaste at low prices
Cameo Cakecraft
CHESHIRE
SUGARCRAFT SUPERMARKET
Unit 4 , Park Entrance Business Centre, Vittoria Street,
Birkenhead Merseyside CH41 4EZ
T: 0151 647 1697
Small friendly classes in all aspects of sugarcraft.

We are approved teachers for PME diploma courses
Visit on our late night - Wednesday open til 7pm
LOTS OF FREE FRIENDLY ADVICE
DUMMIES
ESSEX
Dummies Direct
www.dummiesdirect.co.uk
T: 0121 778 4692
Largest sugarcraft shop on the Wirral
Specialists in cakes,
silk flowers, equipment,
lessons, favours
www.cameo-cakes.com
NEW - DIGITAL EDITIONS ARE NOW AVAILABLE... go to www.cake-craft.com

COURSES
Traceys Cupcake Corner

is an Essex based company
specialising in bespoke cakes and cupcakes.
We are pleased to be able to offer cupcake classes
for beginners at just 50 per person for a full day.
Enquire via our website
www.traceyscupcakecorner.com
or e-mail me at traceyscupcakecorner@hotmail.com.
You can also find us on Facebook
Dummies from high quality

polystyrene in all shapes and sizes
67-69 VICTORIA ROAD

ROMFORD ESSEX RM1 2LT
TEL: 01708 761727
POOLE
WINDSOR
For all your
CUTTERS
sugarcraft and
Fine Cut
cake decorating
EXTENSIVE RANGE OF HIGH QUALITY TIN PLATE,

SUGARCRAFT CUTTERS MANUFACTURED IN ENGLAND
Enquiries for catalogue of over 450 products inc
NEW RANGE of Dcor Art Cutters to:
FINE CUT SUGARCRAFT PRODUCTS
Workshop No. 4 Old Stable Block
Holme Pierrepont Hall Holme Pierrepont
Nottingham NG12 2LD Tel/Fax: 0115 933 4349
www.finecutsugarcraft.com
requirements.
449-451 Ashley Road Call in for some
Parkstone
friendly service
Poole BH14 0AX
Tel: 01202 716286
& advice.
www.magicmomentssugarcraft.co.uk
Cake Decorating Supplies & Accessories

Park free and easily at our shop.
We serve the Slough, Windsor and
Maidenhead area
In-house Classes and Tin and Stand Hire
01753 865682
pipedreaming@btinternet.com
www.pipedreams-sugarcraft.co.uk
Pg 77_Pg 77 15/10/2014 16:14 Page 1
Blue Ribbons
Speedy & Secu
SUGARCRAFT
DERBYSHIRE
DEVON
CRAZY ABOUT
CAKECRAFT
For all your sugarcraft equipment
ICING ON THE TOP

& CROSS PATCH
1 New Beetwell Street

Chesterfield Derbyshire S40 1QR
visit
Well worth a
Specialists in sugarcraft equipment
and decorations. Tin and stand hire.
Classes
01246 234853
www.crazyaboutcakecraft.co.uk
7 Ladysmith Road Lipson Plymouth

01752 252836
Contact:
DUDLEY
Rose-Maries Cakes & Sugarcraft
To advertise,
please call
Melanie Underwood
on
Cake decorating supplies, beginners cake decorating

courses, one-one tuition and monthly workshops
For all your cake decorating needs and
friendly advice please give us a call:
01690
710455
01902 238100
07917 176453 www.rose-maries.org.uk
Unit 3, Castle Street, Roseville, Coseley,
West Midlands WV14 9DP
KINGSWINFORD
SURREY
Occasional Cakes
Corteil & Barratt
& Sugar Craft Supplies

Visit our site at
Serving the world of cake for over 30 years
Complete range of sugarcraft / cake decorating

materials and equipment
Demonstrations, shop courses and classes available
Cake stand & tin hire
Celebration cakes made to order
Large selection of wedding favours
We offer a large selection of sugar flowers to trade
and retail customers at very competitive prices.
40 HIGH STREET EWELL VILLAGE
EPSOM SURREY KT17 1RW
www.occasionalcakesuk.com
SHOP 2 BARNETT LANE KINGSWINFORD DY6 9PJ

TEL 01384 402204
NOW BOOKING - CAKE DECORATING CLASSES
Stockists of... PME, Wilton, JEM, Katey Sue Designs,
Purple Cup Cakes, Blossom Art and many more
MAIL ORDER AVAILABLE
BOOK NOW for classes - all levels available
Renshaws 5kg White Sugarpaste - from 13.50
Bulk buy savings - call for details
Tel/Fax:
020 8393 0032
www.cakesrus.co.uk
T R A D E
D I S C O U N T
M A I L
O R D E R
S E R V I C E
THAME
MOULDS
18 Upper High St, Thame,

Oxon OX9 3EX
T: 01844 213428
E: sales@sugaricing.com
W: www.sugaricing.com
CALLING ALL CAKE DECORATORS Difficult to find the supplies you need?
Just pick up the phone and give us a call or visit our website to see the
vast range of equipment we can supply.
Boards, boxes, cutters, tins, sugarpastes and marzipan,
our own world renowned flower paste and lots more...
Fast and friendly mail order

PLEASE MENTION THIS ADVERT WHEN ORDERING
LEICESTERSHIRE
Sugar & Ice

LEICESTERSHIRES LARGEST
CAKE DECORATING SPECIALIST
Tin/stand hire edible photo
plaques sugarcraft classes
equipment sales
Wedding & Celebration Cakes made to order
NEW BIGGER PREMISES NOW
AT COALVILLE
24 Hotel St, Coalville LE67 3EP
01530 817210
3-5 Cyril St, Leicester LE3 2FF
0116 263 0846
@sugarandiceleic
SUGAR ARTISTRY
SUNFLOWER SUGARART
Pg 78_1PAGE TEMP 14/10/2014 15:17 Page 1
ON SALE NOW
BACK ISSUES
COMPLETE YOUR COLLECTION OF
September 2014
October 2014
November 2014
3.95 inc p&p per back issue copy (UK only), Europe 4.95 inc p&p, RoW 5.95 inc p&p.
COMPLETE YOUR COLLECTION OF

Just 4.95
for 100 pages
Over 90 pages of design ideas to inspire or adapt

Available from
and all good newsagents
or order direct at www.cake-craft.com

Issue 18
DIGITAL EDITIONS
now available - go to
www.cake-craft.com
SUBSCRIBE
AND SAVE OVER 15%
Issue 20
Issue 19
4.95 inc p&p per back issue copy (UK only), Europe 5.95 inc p&p, RoW 6.95 inc p&p.
For digital and paper back issues go to www.cake-craft.com

Previous issues are also available on our website
WANT TO KEEP YOUR BACK ISSUES IN

GREAT CONDITION?
Go to www.cake-craft.com
and for just 5.95 + p&p
you can treat yourself to a
Cake Craft & Decoration
12 issue binder
4 issues for just 16.80*
Pay by direct debit and receive a FREE
copy of Cake Craft Guide 11 Wedding Cakes & Sugar Flowers
MAKE SURE YOU NEVER MISS AN ISSUE!

Go to
www.cake-craft.com
Call: 01778 395162
Email: subscriptions@warnersgroup.co.uk
*Overseas rates: 4 issues Europe + Eire 24.50, Rest of World 27.00
78
www.cake-craft.com
Dont miss all the latest Cake Craft news

Join us on...
www.facebook.com/cakecraftanddecoration
All the news and gossip in the Cake Craft world.

Find out what we're planning for our next great issue.
Keep up to date with any special offers.
Share your fantastic cake creations with us and our followers.
We look forward to seeing you there!

Cake Craft & Decoration is also on
Twitter at twitter.com/CakeMagEditor and
Pinterest at www.pinterest.com/cakecraftmag
Dec next month_CakeDecember2014 15/10/2014 16:57 Page 79
Editorial Office: Cake Craft & Decoration

PO Box 3693, Nuneaton, Warwickshire CV10 8YQ
Tel/Fax: 024 7673 8846
Email: editor@cake-craft.com
In next months
great issue of
Editor: Julie Askew

Assistant Editor: Glynne Wilson
Home Economist: Valerie Hedgethorne
Graphic Designer: Jacqueline South
Advertising & Business Development Manager:
Melanie Underwood
Sweet Media Solutions Ltd
Tel: 01690 710455
Email: melanie@cake-craft.com
Advertisement Copy: TJ Design
Tel: 01386 438534
Email: tracy@tjdesign.fsnet.co.uk
Make sure you dont miss anything,

turn to page 80 to subscribe today
Last minute
Christmas cakes
and much more...
Subscriptions Enquiries, Back Issues,

Binders and Cake Craft Guides:
Cake Craft & Decoration Magazine,
Anglo American Media Ltd, West Street, Bourne,
Lincolnshire PE10 9PH
Tel: 01778 395162
Email: subscriptions@warnersgroup.co.uk
Website: www.cake-craft.com
Annual Subscription Rates:
UK 44.40 including postage
Europe and Eire 57.00 including airmail postage
USA $108.00
Canada Can $122.00
Rest of the World 73.00 including airmail postage
For US and Canada call toll free 1 877 363-1310
or visit www.expressmag.com
Newsagent and Distribution Enquiries:
Paul Yeardley, Warners Group Publications Plc,
West Street, Bourne, Lincolnshire PE10 9PH
Tel: 01778 391046
Email: pauly@warnersgroup.co.uk
UK Sugarcraft Shop Sales:
Natalie Cole, Warners Group Publications Plc,
West Street, Bourne, Lincolnshire PE10 9PH
Tel: 01778 391404
Email: tradeaccountorders@warnersgroup.co.uk
Try this sparkling snowflake cake

for a winter wedding.
A complete NEW series on

sugar flowers begins with
the January issue.
American Cake Shop Distribution:

Cake Craft Shoppe Tel: 281-491-3920
www.cakecraftshoppe.com
Cake Craft and Decoration is published by
Anglo American Media Ltd.
Registered Office:
The Maltings, West Street, Bourne, Linconshire PE10 9PH
Publisher: Judy Reed 0208 785 2688
Reproduction by Colin Reed Graphics, Bristol
Printed in England by Warners Midlands plc
Our NEW
Masterclass series
begins with advanced runout work.
Make the prettiest

christening cake ever.
Magazine established April 1994 ISSN 1473-0383

We take great care to ensure accuracy but cannot accept
any liability for mistakes or misprints. All prices quoted
are the manufacturers recommended retail prices at the
time of going to press - variations may occur with
independent retail outlets. No responsibility can be
accepted for any action arising from information in this
magazine. No part of this publication may be
reproduced without written permission. We regret that
we may be unable to reply personally to all
correspondence received.
Anglo American Media Ltd 2014.
Cake Craft & Decoration, ISSN 1473-0383, is published
monthly (12 times a year) by Anglo American Media Ltd.
American and Canadian Copies:
Cake Craft & Decoration by Anglo American Media
Ltd c/o USACAN Media Corp. at 123A Distribution
Way Building H-1, Suite 104, Plattsburgh, NY 12901.
Periodicals Postage paid at Plattsburgh, NY.
POSTMASTER: send address changes to
Cake Craft & Decoration c/o Express Mag,
POBox 2769, Plattsburg, NY 12901-0239
Learn how to
bring moulded
characters to life.
Kay Gajra of Kaykes

with a grunge style rag doll cake.
Plus your regular favourites

Market Place Over To You Gallery Sugar Skills School
The January issue is on sale from 4th December 2014 in
plus leading newsagents & sugarcraft supplies shops.

79
Subscribe today
Subs Dec revised_Layout 1 18/10/2014 16:13 Page 1
and never miss an issue for JUST35*

Dec cover v9_OFC_CakeDecember2014
20/10/2014 16:16 Page OFC1
December 2014 Issue 193 3.70
The worlds leading sugarcraft magazine
www.cake-craft.com
How to make these...
Fun festive friends
Every issue of this essential sugarcraft title brings you:
Detailed how to projects

Wedding cakes, novelty cakes, floral decorations and much more
Something for all skill levels, from the beginner to the professional artisan
Sugar flowers, sugar modelling, pastillage work, sugarpaste, marzipan, royal icing
You will also receive a
Over
Christmas cakes galore!
800
of prizes
to
be won!
# Learn how to use cake lace

# Perfecting appliqu skills
# Make stunning Christmas flowers
# Create perfect stencilling
Hand Painting
Sugar Flowers
Fun Modelling
9 exclusive step-by-step projects
Edible Wrappers
for all skill levels
FREE Christmas Jingles Lace Mat
from Caketinsmith
Package
w o r th o v e
r
53.00
4 WAYS TO SUBSCRIBE!
www.cake-craft.com
subscriptions@warnersgroup.co.uk
01778 395162 quoting ref CAKE/XMAS14 Or return your completed form to us
*Price based on a 12 issue UK Direct Debit. Overseas subscribers please add 2 for postage and packing. Gift not available in USA or Canada.
O R D E R
F O R M
Yes, I would like to subscribe to Cake Craft & Decoration by
Direct Debit and pay 35 for 12 issues per annum and receive a
FREE Christmas Jingles Lace Mat.
Instructions to your Bank or Building Society to pay by Direct Debit
Dont want to pay by Direct Debit or live overseas - you can pay by card or cheque
38.00 12 issue annual UK subscription
71.00 24 issue UK subscription
57.00 12 issue annual European subscription 73.00 12 issue Rest of World subscription
Please send me my FREE Christmas Jingles Lace Mat. Please add 2 p&p for overseas orders
I have enclosed a cheque made payable to Cake Craft & Decoration
I will organise a bank transfer to Anglo American Media Ltd., Sort Code 30-98-67, account
No. 00826724, please make your reference your full name and mag title e.g. MARKSMITH-CAKECRAFT
I would like to pay by credit card - please complete the card details below
Card No.
Service User Number 836356
FOR ANGLO AMERICAN MEDIA LTD OFFICIAL USE ONLY
CAKE/Xmas14
This is not part of the instruction to your Bank or Building Society
To The Manager
Bank or Building Society
Issue no.
Expiry date
Start date
Signature
Title
Address
3 digit security code
Date
Forename
Surname
Address
Post Code
Names of account holder(s)
Post Code
Branch sort code
We would like to send you special offers and promotions in the post. If you would rather we didnt, tick this box
Bank or Building Society account number
Signature(s)
Date
Reference number
Instruction to pay your Bank or Building Society.

Please pay Anglo American Media Ltd Direct Debits
from the account detailed on this instruction
subject to the safeguards assured by The Direct
Debit Guarantee. I understand that this instruction
may remain with Anglo American Media Ltd and, if
so, will be passed electronically to my
Bank/Building Society
Telephone (including area code)*
Mobile*
Email*
*By filling in these details you are consenting to the publisher of Cake Craft & Decoration (Anglo American Media Ltd) contacting you.
USA and Canada Subscriptions: Call 1 877 363 1310 or go to www.expressmag.com

USA 1 year subscription $120.00, Canada 1 year subscription Can $138.00.
Unfortunately the gift is not available on these subscriptions.
Please complete and return your order form to: Cake Craft and Decoration Subscriptions Department, Anglo American Media Ltd, FREEPOST PE211, West Street, Bourne, Lincolnshire, PE10 9BR, UK.
For overseas orders please complete and return your order form to: Cake Craft and Decoration Subscriptions Department, Anglo American Media Ltd, West Street, Bourne, Lincolnshire, PE10 9PH, UK.
80
T&Cs: If you are paying by Direct Debit, once we have received your order we will write to you confirming your payment dates at least 10 days before your first payment is claimed. Payments will be shown on your bank statement as
Anglo American Media Ltd. A no refund policy is in place for the first 12 months of the subscription. Your gift will be sent within one month of your first payment being claimed. Closing date for orders is 1 March 2015.
CC DEC14 SUBS.indd 1
21/10/2014 10:20
IBC Dec_1PAGE TEMP 14/10/2014 15:08 Page 1
OBC Dec_1PAGE TEMP 14/10/2014 15:09 Page 1

Cake Craft and Decoration - December 2014

Enviado por

Dados do documento

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Cake Craft and Decoration - December 2014

Enviado por

Direitos autorais:

Formatos disponíveis

Dec cover v9_OFC_CakeDecember2014 20/10/2014 16:16 Page OFC1

December 2014 Issue 193 3.70

The worlds leading sugarcraft magazine

How to make these...

Fun festive friends

# Learn how to use cake lace

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

IFC Dec_1PAGE TEMP 14/10/2014 15:09 Page 1

Eds letter Dec_p01_CakeDecember2014 20/10/2014 17:05 Page 1

Welcome to Decembers pages; always a favourite edition of mine as

My Editors Choice this month is a novelty Christmas cake which has

Amongst other seasonal surprises are 3D carved cakes in the form of a

All that remains is for me to wish you all a very

Julie Askew, Editor

is available as a digital edition!

Our Step-by-Step guides are graded by difficulty

p02_cakedecember_1PAGE TEMP 14/10/2014 15:10 Page 1

REVISED Ingredients Dec_p03_CakeDecember2014 20/10/2014 16:32 Page 3

Just Chillin COVER PROJECT

Editors Choice Santas Hot Tub PROJECT

Floral Inspirations - Christmas Candle and Holder PROJECT

A Winters Tale PROJECT

Owl Always Love You - Anniversary Cake PROJECT

Mum And Daughter Teamwork

Simply Modelling - Santas Workshop - Part 2 PROJECT

Sleepy Baby Reindeer PROJECT

Sugar Skills Edible Lace - Part 2

Moonlit Winter PROJECT

Cake Boutique - Polar Bear PROJECT

Home Baking - Favourite Christmas Bakes

Food Facts - Christmas Biscuits

Coming Next Month

. Last minute Christmas cakes and lots more.

REVISED Rose Dec_CakeDecember2014new 16/10/2014 10:04 Page 4

This is a perfect novelty cake for Christmas

Rice Krispie Treats Recipe For Modelling And Sculpting

Allow the mixture to cool before handling

You will need

REVISED Rose Dec_CakeDecember2014new 16/10/2014 10:06 Page 5

REVISED Rose Dec_CakeDecember2014new 16/10/2014 10:07 Page 6

Brush a little water around the drum, knead together 250g of

REVISED Rose Dec_CakeDecember2014new 16/10/2014 10:09 Page 7

The Rice Krispies

REVISED Rose Dec_CakeDecember2014new 16/10/2014 10:11 Page 8

Carve the bottom of each half of the sphere cake to round it

Roll out the remaining white modelling/flower paste and use

REVISED Rose Dec_CakeDecember2014new 16/10/2014 10:12 Page 9

Allow the cake at

MP Dec_CakeDecember2014 16/10/2014 15:28 Page 10

iPhone, iPad, and iPod touch. They currently have

156 of goodies to give away - PRIZE A

10 sets of Holly cutters worth 55 to give away PRIZE

Discover Your Inner Mary Berry With

Yoshiko Tsuda uses this

MP Dec_CakeDecember2014 16/10/2014 15:55 Page 11

6 sets of 5 x Paint It! colours worth 97.50 to give away - PRIZE C

15 to give away worth 139.85 - PRIZE D

20 moulds worth 310 to give away - PRIZE E

Lastly they have a highly

To apply for this giveaway see

Ally Dec_CakeDecember2014 16/10/2014 13:55 Page 12

paste food colours, chestnut brown,

Christmas red, dark brown, spring

wheel tools (PME)