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ISSUE 56
MAY 2017
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LEARN TO
MAKE THIS
CAKE!
6
Buttercream
ISSUE
AMAZING
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CAKE SUGAR WORKS
TOOLS
TUTORIALS
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Bouquets
BUTTERCREAM
SUCCULENTS
Delicious Experts - Queen of Buttercream
Recipes Hearts Couture Cakes Jewels Tutorial
ISSUE 56 | MAY 2017
Rainbow Dust
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Metall
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Crea Molobbins
Sign up for Rainbow Dust Unicorn Course R
Place: Renshaw Academy
Date: 19th June 2017
For information and to book
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MAGAZINE
Cake Masters Magazine
Subscription sign up and queries
+44(0) 1442 820580
www.cakemastersmagazine.com Beautiful ISSUE 56 | MAY 2017
Contributors:
Fancy Flavours & Edible Art
Chic & Sweet Cakes
Katarzyna Sugar Art
Buttercream Petals
Queen of Hearts Couture Cakes
Buttercream Welcome to our
Make Fabulous Cakes
Sarah Sibley first ever, beautiful Editor’s
Ruth Rickey
Le Delizie di Kicca
buttercream May Top Picks!
Fashflower's Cakes issue!
Barbie Lo Schiaccianoci Painted Poppies
Il Mondo di Dorina I especially love our
La Torta Perfetta Page 36
colourful buttercream cake
Simone Lo Piccolo
Veena Azmanov from Chic & Sweet Cakes.
Sweetlin This statement cake tutorial
Cecile Beaud shows you how to pipe
Sweet Creations Cakes little buttercream flowers
Sweet Janis
Pauline Bakes The Cake! as well as paint colour
on your buttercream!
Front Cover Star Another gorgeous tutorial
Chic & Sweet Cakes is our Buttercream Mermaid Jewelled cake from Fancy Favours
& Edible Art, covering lots of different techniques and decorative
ideas. From the Painted Poppies by Katarzynka Sugar Art, to
Buttercream Petals Dress tutorial, this issue really explores the
Buttercream
Editor
Rosie Mazumder wonderfully different styles you can create with buttercream. I love Bouquets
editor@cakemastersmagazine.com how buttercream transforms cupcakes in Make Fabulous Cakes’ Page 73
Buttercream Bouquet and how the trendy Succulents Cake by
Editorial Team Queen of Hearts Couture Cakes is bang on the spring cacti trend. I
Amy Webb
Rhona Lavis have really enjoyed the finishes of the tutorials this month - I hope
Laura Loukaides you try some yourself.
Eve Lewis
The talented duo, Valeri and Christina of Queen of Hearts Couture
Cakes, are our experts this month and have shared some of their
Afternoon Tea & Trends Expert buttercream secrets on how to make your best buttercream ever.
Jennifer Rolfe - Jen’s Just Desserts Innovative Sugarworks have supplied a Sugar Smoother and a set
of their award-winning Sugar Shapers for our Elevenses prize this
SUBSCRIBE NOW!
month, so make sure you enter for your chance to win.
Advertisements Page 80
Amy Webb
amy@cakemastersmagazine.com I had a wonderful time showcasing the Cake Masters Magazine
Tel: 0208 432 6051 or 07939 562567 Book Collection at Cake International in London a few weeks ago
and have just arrived back from an amazing show at SoFlo Cake
& Candy Expo in Miami, Florida. I’m looking forward to the New
USA Representative - Patty Stovall
patty@cakemastersmagazine.com York Cake Show later this year. There is something about cake
shows that fills me with inspiration, the creativity in the room is
contagious and it really is great to see so many cake decorators
France Representative - Sarah Gough
sarah@cakemastersmagazine.com under one roof.
On the Cover
This issue is filled with lots of buttercream projects,
expert advice and so much more!
29 17
29
25
73
11 17
24
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
part of the process. We have difficulty
ratings for the different levels of
project. One piping bag is the easiest
and four is the most advanced.
4 MAGAZINE
36 ISSUE 56 | MAY 2017
10
73 53
WIN!
25
24
59
WWW.CAKEMASTERSMAGAZINE.COM 5
Baking Wish List
ISSUE 56 | MAY 2017
6 MAGAZINE
ISSUE 56 | MAY 2017
Makes 8 1. Begin by preparing the sauce. Place the 4. Preheat the waffle iron and grease with a
cream, Snickers bars and honey in a saucepan little butter. Ladle a small amount of the batter
FOR THE WAFFLES: or pot set over a medium heat and simmer into the preheated waffle iron and cook the
225g self-raising flour, sifted until the Snickers bars have melted and the waffles for 2–3 minutes until golden brown.
1 tsp baking powder sauce is glossy. Set aside to cool. Keep the waffles warm while you cook the
2 tbsp caster sugar remaining batter in the same way.
3 eggs, separated 2. For the ice cream, put the double cream Serve the waffles immediately with the ice
400ml milk and milk in a saucepan or pot set over a high cream and remaining sauce.
2 tsbp smooth peanut butter heat and bring to the boil. In a mixing bowl,
100g butter, melted whisk together the egg yolks and caster sugar Note: If you do not have an ice cream machine,
until very thick and pale yellow in colour. Pour place the mixture in a freezer-proof container
FOR THE ICE CREAM: the hot milk over the eggs in a thin stream, in the freezer and whisk every 20 minutes or
400ml double cream whisking all the time. Add the peanut butter so until frozen to break up the ice crystals. The
200ml milk and whisk again. Return the mixture to the ice cream can be stored for up to three months
5 egg yolks pan and cook for a few minutes longer, until in the freezer.
100g caster sugar it begins to thicken. Leave to cool completely.
2 tbsp peanut butter (crunchy or smooth) Then churn in an ice cream machine following
the manufacturer’s instructions. Once the ice
FOR THE SAUCE: cream is almost frozen, but still soft enough to
400ml double cream stir, stir through about a third of the chocolate
6 Snickers bars or other nut, caramel and peanut sauce so that it is rippled through
nougat chocolate bar, chopped the ice cream. Transfer to a freezer-proof
2 tsp clear honey container and store in the freezer until you are
ready to serve.
Electric or stove-top waffle iron
Ice cream machine (optional, see note) 3. To make the waffle batter, put the flour,
baking powder, caster sugar, salt, egg yolks,
milk, peanut butter and melted butter in a
large mixing bowl. Whisk until you have a
smooth batter. In a separate mixing bowl, Pancakes & Waffles
whisk the egg whites to stiff peaks and then With recipes by Hannah Miles
Publisher: Ryland, Peters & Small Ltd, £9.99
gently fold into the batter a third at a time.
8 MAGAZINE
ISSUE 56 | MAY 2017
Makes 24
Mini Marazin Cakes
FOR THE CAKE:
250g marzipan, grated
250g caster (superfine) sugar
250g plus 2 tbsp soft butter, plus extra for
greasing
5 eggs
70g plain (all-purpose) flour
Blueberries, raspberries, redcurrants and
edible flowers, to decorate
WWW.CAKEMASTERSMAGAZINE.COM 9
ISSUE 56 | MAY 2017
Pistachio, Cardamom and White Chocolate Cake Serves 10–12
WWW.CAKEMASTERSMAGAZINE.COM 11
ISSUE 56 | MAY 2017
Serves 8
12 MAGAZINE
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ISSUE 56 | MAY 2017
Matcha
Green
Tea
Travel - Taste - Try
INSTA-WORTHY FOODIE TREND:
In case you haven’t noticed, matcha I’m super excited when I see all the
green tea everything is everywhere! options around. In Asia, Starbucks
In my travels across Asia, I’ve seen so offers matcha green tea iced lattes, as
many matcha food (and drink) options… well as matcha and red bean muffins. In
from Korean bingsu featuring matcha Singapore, Krispy Kreme offers matcha
flavoured shaved ice, to chains such glazed doughnuts and matcha mochas!
as Starbucks in Hong Kong and Krispy But this phenomenon is not limited to
Kreme in Singapore – you wouldn’t just Asia. I’ve indulged in the matcha
believe the matcha overload! I love it, and desserts across Europe even… one of the
I’m not alone. Have a look at the feeds of best being this matcha soufflé and black
the foodie hipsters out there and you’ll sesame gelato in Barcelona, Spain.
see many a post featuring this glorious
green tea. You’ll find matcha green tea options
popping up all over London too – and I
What is Matcha? was lucky enough to be treated to the
Matcha is finely ground powder of new Bubblewrap Waffle in Chinatown!
specially grown and processed green Here, if you can stomach the humongous
tea. The green tea plants for matcha queue, you can indulge in a matcha green
are shade-grown for about three weeks tea bubble waffle (and this is a foodie
before harvest, and the stems and veins trend in itself!) filled with gelato and
are removed in processing. During toppings of your choice. You can even
shaded growth, the plant, Camellia have match green tea ice cream as the
sinensis, produces more theanine and filling of your matcha bubble waffle!
caffeine. This combination of chemicals
is considered to account for the calm If you’ve not yet tried matcha green tea,
energy people might feel from drinking I encourage you to give it a try – it’s such
matcha. a unique taste: kind of earthy, aromatic,
and tempered nicely by sweetness. Once
A calming effect, you say? Hmm, ‘cause you try it, you might get as hooked as I
am!
Jen Rolfe from Jen’s Just Desserts
14 MAGAZINE
ISSUE 56 | MAY 2017
TRY NOW
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16 MAGAZINE
ISSUE 56 | MAY 2017
Learn to cover
your cake in
Create
buttercream
stunning
buttercream
jewels
Use dusts
to create
beautiful
detail
Buttercream
Mermaid Jewels
WWW.CAKEMASTERSMAGAZINE.COM 17
ISSUE 56 | MAY 2017
Buttercream
Mermaid
Jewels By Sawsen Ali,
Fancy Favours & Edible Art
Difficulty Rating
Equipment Required
• 4” round 3” high cake • Scissors
• 5” round 3” high cake • Scraper
• 2 x 6” round 3” high cake • Icing spatula
• 2.5kg of buttercream of your choice • Paintbrushes
• Cake cards • Sellotape
• Bubble straws or dowels • Cake Lace Snakeskin or Fishnet mat
• Covered cake board and several acrylic • Gold Cake Lace
or plastic work boards • Dipping solution or lemon extract
• Palette knife, if desired • Wilton: Sky Blue, Rose
• Cellophane or disposable piping bags, • Sugarflair: Eucalyptus
plus no.1 writing tip • Rainbow Dust: Metallic Golden Sands
• Seashell, jewel and brooch moulds (the • Mixing pot for lustre
more flexible the mould is, the better - I • Cornflour or cornstarch to dust moulds,
used First Impressions Pearl Drop Set, if desired
Marvelous Molds Diamond Swag and • Chocolate coins to decorate
generic jewel and seashell moulds)
18 MAGAZINE
ISSUE 56 | MAY 2017
Step 1.
Prepare a large section of Cake Lace by 1 2
applying the product to the mat and
working in carefully with the spatula or
scraper. Bake according to the instructions
on the tub or dry overnight.
Step 2.
Once the Cake Lace is fully dry, it should
begin to curl up at the edges or easily peel
away from the mat. If sticky, allow to dry
longer before removing.
Step 3.
Measure and cut two 6” squares of Cake
Lace. Split one diagonally to form two 3 4
triangles as shown. Set aside between
greaseproof paper until later.
Step 4.
Set aside enough buttercream to fill and
crumb coat the cakes. Split and colour the
remaining buttercream as shown. Colours
used (clockwise from bottom left): Sky
Blue, Eucalyptus plus Sky Blue, uncoloured
and Rose plus a hint of Sky Blue.
Step 5.
Take 4-5 tablespoons of plain buttercream 5 6
and heat carefully in the microwave in 5
second bursts on half power, until softened
to almost pourable consistency, and air
bubble free (but not liquid or separated).
Step 6.
Fill the piping bag fitted with the no.1 tip
with the softened buttercream.
Step 7.
Placing the tip within the deepest part of
the jewel cavity and apply even pressure to
force buttercream into the crevices of the
mould. 7 8
Step 8.
Swirl the tip around and work outwards,
applying constant pressure to spread the
buttercream across the mould. This circular
motion helps reduce air bubbles in the
finished piece.
Step 9.
Fill all moulds similarly, ensuring the
cone tip is deep within the centre of the
jewel cavity each time. Jewel moulds with
shallow weak connection points will either
require reinforcement by piping a mould
of buttercream behind them, or separation 9 10
into smaller pieces and reassembly on the
finished cake.
Step 10.
Freeze the moulds until completely solid
then flex the silicone back carefully and
flick out the jewels. The palette knife or
end of a paintbrush may be of use here.
Place the frozen jewels on the work board
and refreeze.
Step 11.
Rigid or complex moulds are harder to
work with but may still be used. In this 11 12
case, a dusting of cornflour and a longer
freezing time (such as several hours) can
help the shape release more easily.
Step 12.
Long and thin jewelled elements may be
prone to breakage, so take care when
removing from the mould. Gently release
the silicone away from the edges of the
shape first, then apply even pressure to the
back of the mould to help the shape pop
out. Make as many jewels as required.
WWW.CAKEMASTERSMAGAZINE.COM 19
ISSUE 56 | MAY 2017
Step 13. 13
Mix a thick paint using lustre dust and 14
dipping solution or extract. Paint onto the
chocolate coins and frozen buttercream
jewels. Set aside or freeze again until
needed.
Step 14.
Make more piping cones or bags with
no.1 tips filled with aqua, pink and white
buttercream. Set aside to decorate the
cake with later.
Step 15.
Fill and crumb coat the cakes as shown, 15 16
building the 6” rounds into a double barrel
tier with dowelling between if required.
Chill well.
Step 16.
Use the spatula to coat the lowest tier in
the blue and aqua coloured buttercreams
as shown. Vary the colours on the diagonal
to fit with the rest of the design of the
lowest tier.
Step 17.
Smooth the tier using the scraper, retaining
some texture or pattern to the buttercream 17 18
if you so wish. Chill until set.
Step 18.
Finish the top of the cake with
buttercream.
Step 19. 19 20
Pipe aqua and pink buttercream around
the second tier as shown. Blend the colours
together as much as required using the
scraper as you smooth. Chill then ice the
top of the tier too as previously described.
Step 20.
Ice the top tier in pink to cream ombré
shades. You can use piping bags filled with
various shades of pink, or a spatula as
shown.
Step 21. 21 22
Take care when icing the top tier as the
small size may cause the cake to slip. A
piece of non-stick matting or wet kitchen
roll beneath an acrylic work board may
help keep the cake steady.
Step 22.
Once chilled, finish the top using the
spatula. Chill all tiers until fully set and firm
to touch before proceeding to the next
step.
Step 23. 23 24
Begin to assemble the cake by stacking the
lowest tier onto the board of your choice,
adhered with a dab of buttercream. Dowel
using bubble straws or your method of
choice.
Step 24.
Place a thin layer of buttercream over the
centre of the cake before carefully stacking
on the next layer. Ensure the cakes are
level and the colour design is centred at
each stage.
20 MAGAZINE
ISSUE 56 | MAY 2017
Step 25.
Stack the final tier similarly, taking care 25 26
to ensure the cakes are central and level.
Step 26.
Prepare to apply the Cake Lace as
shown (the uncut square is for the right
side of the cake, beyond the triangle).
Carefully line up the pieces before you
use them, checking the fit and trimming
if necessary.
Step 27.
Adhere the Cake Lace to the buttercream
by using gentle pressure to smooth the 27 28
lace onto the cake. With a non-crusting
buttercream such as mine, the lace will
adhere without anything needed to stick
it.
Step 28.
Working fast, pipe a small amount of
buttercream on the largest diamond
swag (or the jewels of your choice) and
adhere to the cake. Keep all except the
few jewel pieces you're working with in
the freezer to prevent them softening.
Step 29.
Build up the design, breaking the jewel 29 30
sections if necessary to allow a better fit.
It is normal for some of the gold lustre to
come off at this point.
Step 30.
Build a second layer to the design using
smaller diamond swag elements. Take
care to line up the jewels with respect to
each other and maintain even spacing.
Step 31.
Once the design is completed, repaint 31 32
the jewels with more gold paint to
replace the lustre that wore away. Be
careful to avoid drips and smudges on
the rest of your cake.
Step 32.
Build up the design on the central tier
similarly using seashell moulds. Use a
fine paintbrush to wipe away any stray
buttercream used to adhere the pieces.
Step 33. 33 34
Apply jewel and brooch elements as
desired. Pipe cream, pink and aqua
coloured pearls to complete.
Step 34.
Begin to build up the drop jewel design
on the top tier section by section. Take
care not to hold the jewels too long or
they may begin to melt at your touch
and mar the finish, although the lustre
initially painted on does help to prevent
that somewhat.
WWW.CAKEMASTERSMAGAZINE.COM 21
ISSUE 56 | MAY 2017
Step 35.
Build up drops of varying length as 37
35 28b
36
shown, taking care to wipe away traces
of buttercream which squeeze out from
the sides of the jewels. Paint over again
with gold lustre to touch up the jewels
as required.
Step 36.
Pipe swags of pearls over the drops
to complete the design. Take care to
avoid peaks as you pipe by ensuring
your buttercream is smooth and soft
enough, or pushing them down gently 29
with a damp paintbrush after piping.
Step 37.
Stack some gold coins, brooches and
seashell shapes at the base to decorate
using buttercream to adhere the pieces. 37 38
Step 38.
Finish by piping pearls and décor onto
the treasure pile. You may now chill
the cake until required to set all the
elements together, or leave the cake
at room temperature if it is not to be
transported or moved. It should be
structurally stable enough (at ambient
room temperature and away from heat
and sunlight) until ready to serve.
If you would like to know more about
Sawsen Ali and her cakes, visit:
www.ffeabysawsen.com
22 MAGAZINE
ISSUE 56 | MAY 2017
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ISSUE 56 | MAY 2017
Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews
24 MAGAZINE
ISSUE 56 | MAY 2017
Unscramble Anagrams!
creamerbutt Unscramble these words to win a set of
Sugar Shapers and a Sugar Smoother
from Innovative Sugarworks, worth
skiwh over $54!
Email your answers to
cigarusing content@cakemasters.co.uk
Closing Date: 31st May 2017
Mrsoothe WIN!
Bangpigpis
zonlez
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Smugwinseries
REMIX
Flavouring
Buttercream
Different ideas to add flavour to your buttercream!
Fruit
Add sugar to your fruit so it Citrus
begins to release its juices. For a fresh twist,
Blot dry the fruit and chop use a couple of
into small pieces. Reduce teaspoons of citrus
the juice to a syrup and juice and chopped
add to the buttercream for zest to transform your
a fruity flavour. buttercream.
Nuts
For a crunchy buttercream,
Jam finely chop nuts and add to the
buttercream. Use a complementing
Add a small amount of flavour extract to bring out the
jam to create a subtle flavour.
undertone of flavour.
Salt
Perfect for balancing
Butter and accentuating
Choose a high-quality other flavours, salt is
Cream cheese butter to make a tasty a buttercream secret.
Adding a small amount of buttercream or even make Make sure you only
cream cheese is perfect for your own homemade use a pinch!
frosting a sweet cake. butter for a personal touch.
WWW.CAKEMASTERSMAGAZINE.COM 25
ISSUE 56 | MAY 2017
Join us every Friday for #FreebieFriday for your chance to WIN books,
tutorials
26 lots of other goodies! Head to Facebook.com/cakemasters
andMAGAZINE
ISSUE 56 | MAY 2017
Cake Hack
Top tips when using buttercream
Shortcuts, tips and tricks to help
you in the kitchen!
Cover the cake in a thin layer of A turntable lets you spin the cake Run a spatula or bench scraper
buttercream to make a crumb coat whilst applying buttercream. Use an under hot water, dry it off and then
and pop it into the refrigerator for offset spatula to pick up any excess use it to smooth the buttercream
10-15 minutes to firm up before buttercream as you turn the cake on onto a cake that has just come out of
icing the final smooth layer of the turntable. the refrigerator. The warmth of the
buttercream. tools will ensure a smooth finish!
WWW.CAKEMASTERSMAGAZINE.COM 27
ISSUE 56 | MAY 2017
Congratulations
Mr and Mrs Eddie & Tracy Spence
~7.4.17~
Best wishes from Rosie & The Cake Masters Magazine Team
28 MAGAZINE
Paint it! Buttercream
ISSUE 56 | MAY 2017
Pipe pretty
buttercream
Cake
flowers
Learn to
paint on
buttercream
Create a
pretty mosaic
design
WWW.CAKEMASTERSMAGAZINE.COM 29
ISSUE 56 | MAY 2017
Paint it!
Buttercream
Cake By Mali Kotuwella,
Chic & Sweet Cakes
Equipment Required
30 MAGAZINE
ISSUE 56 | MAY 2017
Step 1. 1 2a
Apply a crumb coat with the crusting
buttercream on the 7” round double
barrel cake and refrigerate for 10
minutes or until the crumb coat
is dry to the touch. Make sure the
buttercream is smooth by giving a
thorough mix with an electric mixer
just before using on the cake. Scrape
the excess buttercream off with the
metal scraper. Clean the scraper
between each scrape to avoid pulling
the buttercream off. Once smoothly
covered, refrigerate the cake for 10
minutes or until the frosting is dry to
the touch. 2b 2c
Steps 2a-d.
Prepare the gel colours by mixing
them on a painting palette. Using flat
brushes, paint diagonal strokes using
a variety of lengths of strokes and
alternating between colours. To blend
the colours together seamlessly, mix
a small amount of rose spirit with
the gel food colours and brush over
the coloured brush strokes you have
already painted onto the cake. Paint
the top of the cake with burgundy and
violet and finish with a thin coat of 2d 3a
white.
Steps 3a-d.
Tear the coloured icing sheets into
collage sized pieces. Use a brush
to apply the pieces using piping gel
sparingly across the lower portion of
the cake to create a collage. You can
be as creative as you like with the icing
sheet pieces; the more colourful the
better!
3b 3c
3d 4a
Steps 4a & b.
Using a small flat brush, lightly press
small portions of the edible gold leaf
on the cake. To ensure a smooth
application, take your time.
4b 5a
Steps 5a-d.
Combine all the coloured food
gels with buttercream and put into
separate piping bags.
WWW.CAKEMASTERSMAGAZINE.COM 31
ISSUE 56 | MAY 2017
5b 5c
Steps 6a-e.
Take the flower nail and pipe a small
dollop of buttercream on it. Place on 6b 6c
a baking paper square and press on
the piped buttercream to secure it in
place.
6f 6g
Steps 7a-e
Repeat the process with sky blue, 7a 7b
dusty rose and violet and set all
flowers aside on a baking tray.
TIP: While you are making your
buttercream flowers, pop your cake in
the fridge to firm up.
32 MAGAZINE
ISSUE 56 | MAY 2017
7c 7d
Steps 8a-c.
Once the cake is out of the freezer, 7e 8a
pipe some leftover buttercream on the
top (and side if you want an overflow
of flowers) of your cake to make a
foundation for your piped flowers.
Steps 9a & b.
Press the buttercream flowers into the
buttercream foundation quickly so it
doesn’t set without them! Fill any gaps 8b 8c
by piping beads with pink buttercream
using tip no.9 to finish your cake with
a flourish.
For more information on Mali and her
cakes, visit her Facebook page:
www.facebook.com/chicandsweetcakes
9a
9b
WWW.CAKEMASTERSMAGAZINE.COM 33
ISSUE 56 | MAY 2017
5
2
3
6
Cake
events
1. International Cake Show 2. New York Cake Show 3. 42nd Annual International Cake
Australia Pier 36 – Basketball City, Lower Exploration Societé Convention &
Brisbane Showgrounds, Brisbane Manhattan Show
12th-14th May 2017 10th-11th June 2017 Spokane, Washington
August 3 – 6, 2017
The Australian Cake Artists & Lisa Mansour is an award-winning
Decorators Association’s (ACADA) expert in cake decoration, and is The annual convention is the
aim is to showcase the incredible co-founder and co-owner of NY Cake highlight of the year for many ICES
cake artists they have within & Baking Supply, located in New members, attracting sugar artists
their country, to provide world York City. Lisa created the event from all over the world, featuring
class learning opportunities and with the intention of developing learning opportunities and cake
encouragement to emerging cake an outlet to foster growth within and sugar showcases. Three teams
artists (all levels) and to host the cake industry. Lisa believes will compete at this year’s Live Cake
Australia's inaugural (annual) strongly that every cake competition Challenge. The convention will offer
international standard cake show, a decorator enters is a learning learning opportunities for cake and
International Cake Show Australia. experience for the competitor; giving sugar enthusiasts that will include
them the opportunity to learn new both demonstrations and hands-on
Europe, the UK and USA have techniques and push themselves to classes by experts and celebrities in
hosted similar shows for years and think differently. As a result, when the field.
have offered ACADA overwhelming developing her cake show, it was For more information, visit:
support. Their shows are exceptional. essential that competitors have the www.icesconvention.org
It's now Australia's turn to SHINE ability to not only receive scores for
and appear as a permanent fixture on their work, but speak with the judges
the international cake event calendar. and request feedback, so they can
For more information, visit: learn for future competitions. For
www.acada.com.au more information, visit:
www.thenycakeshow.com
34 MAGAZINE
ISSUE 56 | MAY 2017
4. Cakeology 5. Confetti Fest Cake Show 6. The Americas Cake Fair Hosted
Cake Fest & Beyond October 5 – 8, 2017 by Satin Ice
World Trade Center, Mumbai Hilton Seattle Airport & Orange County Convention Center,
8th-10th September 2017 Conference Center, Seattle, WA Orlando, Florida
13th-15th October 2017
"Change is the only thing that does Confetti Fest Cake Show is designed
not change” – this adage seems to be to bring together top industry The Americas Cake Fair was the
the rule in cake decorating trends instructors and eager students first show of its kind – bringing
in India today. In a world where together in a fun weekend of everyday foodies, baking hobbyists,
recipes, consumer trends and brands showcasing the art of Cake, Cookies retail bakers, cake artists and the
constantly come into existence and and Candy. With over 30 Instructors professional pastry chef together for
go out of vogue in no time, Cakeology offering over 60 professional classes a jam-packed weekend celebration
2017 will dig into what is most popular this is a show packed weekend for of cake, chocolate and sugar art.
currently in India. Spread over three all! For more information, visit: With industry celebrity headliners, a
days, Cakeology will bring everyday www.confettifestcakeshow.com Sugar Arts Fashion Show showcasing
cake artists, sugar artists, bakers,
one of a kind edible couture,
chocolatiers, retail bakers, professional
hundreds of gorgeous competition
pastry chefs and foodies to celebrate
cakes and over 75 hands-on
the world of baking and the art of cake
classes and demonstrations, this
decorating. Cakeology today singularly
exciting weekend has something
stands tall for its comprehensiveness,
for everyone. Hosted by Satin Ice,
internationality and vastness of the
The Americas Cake Fair celebrated
industry spectrum it addresses. From
its inaugural show in September
the first year itself, the show has
2015. Thanks to an impressive
garnered huge popularity and shows
turnout of exhibitors, attendees,
potential in growth for the coming
and competitors, the first year was
editions.
hugely successful and we are now
For more information, visit:
looking forward to 2017!
www.cakeology.in
For more information, visit:
www.cakefair.com
WWW.CAKEMASTERSMAGAZINE.COM 35
ISSUE 56 | MAY 2017
Buttercream
Painted Poppies
By Katarzyna Koczorowska,
Katarzynka Sugar Art
Difficulty Rating
Step 1. 1 2
Separate the buttercream and
mix the portions with the food
colouring.
Step 2.
First, spread dark green
buttercream on the bottom of the
cake. Then put yellow and finally,
use blue for the top of the cake.
Step 3.
Smooth the coloured buttercream 3 4a
with a scraper.
Steps 4a & 4b.
Pipe a small dot of red buttercream
around the cake to decide the
placement of the flowers. Use the
tip of a palette knife to spread the
red buttercream out to create the
head of the flower as shown in the
photo.
4b
Step 5.
Use the tip of the palette knife 5
to spread the yellow and green
buttercream. Fill in the spaces
between the poppies and add
texture with the palette knife.
WWW.CAKEMASTERSMAGAZINE.COM 37
ISSUE 56 | MAY 2017
Step 6. 6 7
Use your palette knife to spread
the blue buttercream for the sky.
Step 7.
Use dark red buttercream to add
dimension to the poppy petals.
Step 8.
Pipe a small black dot for the 8 9a
centre of the poppy and spread
using the tip of the palette knife.
Steps 9a & b.
Use lighter and darker variations
of the buttercream to add
highlights and shadow to your
cake.
9b
Step 10.
After the cake has been
refrigerated, level the cake’s edge
with a knife.
If you would like to know more about
Katarzyna and her cakes, please visit:
www.facebook.com/katarzynkaSugArt
10
38 MAGAZINE
ISSUE 56 | MAY 2017
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ISSUE 56 | MAY 2017
40 MAGAZINE COLLABORATION
ISSUE 56 | MAY 2017
ItalIan
Sugar Dream
A group of sugar
artists who are
exclusively from
Italy have come
together to create
pieces that reflect
Italy and all that
it is known for.
The collaboration
founder, Azzurra
Cuomo, tells us
more…
Tell us about your
collaboration
Italian Sugar Dream is the first
collaboration ever made in Italy
and composed exclusively of
Italian sugar artists. Though
it might seem quite hard to
believe, with so many amazing
collaborations taking place all
around the globe, Italy has never
had a chance to express fully with
one of its own... until now!
42 MAGAZINE
ISSUE 56 | MAY 2017
44 MAGAZINE
ISSUE 56 | MAY 2017
YO U R
CAKE
HERE
#lovesatinice
For terms & conditions or to view the gallery visit:
www.satinice.com/showsomelove
WWW.CAKEMASTERSMAGAZINE.COM 45
ISSUE 56 | MAY 2017
INTERVIEWS WITH
WINNERS
Karen Keaney
Roses & Bows Cakery
BEST IN SHOW
Award: Gold & 1st in Class, Best in Show
Category: Small Decorative Exhibit
46 MAGAZINE
ISSUE 56 | MAY 2017
WWW.CAKEMASTERSMAGAZINE.COM 47
ISSUE 56 | MAY 2017
Laura Dodimead - Life in Sugar Sylwia Anna Jozwiak
Award: Gold Award: Silver
Category: Decorative Exhibit Category: Wedding Cake
Alyssa French
Award: Silver, 3rd Place
Category: 10-12 Years
48 MAGAZINE
ISSUE 56 | MAY 2017
Enrique Rojas - Have+Some+Cake
Award: Silver INTERVIEWS WITH
WINNERS
Category: Wedding Cake
Lilly Lofthouse
Award: Gold, 1st Place
Category: 13-16 Birthday Cakes
Jennifer Lofthouse
Award: Gold, 3rd Place
Category: Wedding Cake
WWW.CAKEMASTERSMAGAZINE.COM 49
ISSUE 56 | MAY 2017
Ben Cullen - The Bake King Cakecrafts
Award: Gold
Category: Decorative Exhibit
50 MAGAZINE
Karolina Andreasova
Award: Gold, 1st Place
Category: Pushing the Boundaries
Next Show:
2-5th November 2017
Birmingham NEC
ISSUE 56 | MAY 2017
52 MAGAZINE
Buttercream
ISSUE 56 | MAY 2017
Petals Dress
By Neetha Syam,
Buttercream Petals
WWW.CAKEMASTERSMAGAZINE.COM 53
ISSUE 56 | MAY 2017
Buttercream
Petals Dress By Neetha Syam,
Buttercream Petals
Difficulty Rating
Equipment Required
• Piping bags
• Cocktail stick (Tooth pick)
• Scissors
• Palette painting knives
• Wilton Nozzles (352, 103, 224) and PME
Nozzles (32R)
• Flower nail
• Cake scraper
• Wilton gel colours in Black, Light Pink Rosa,
Ivory Marfil, Brown Marron, Leaf Green,
• Buttercream
• Palette Knife
• Greaseproof paper
54 MAGAZINE
ISSUE 56 | MAY 2017
Steps 1a & b.
Crumb coat the cake using the palette knife 1a 1b
and let it rest for a minimum of an hour. Cover
the cake with an even layer of buttercream and
smooth using the cake scraper.
Steps 2a & b.
Trace your chosen image onto a sheet of
greaseproof paper and cut it out. 2a 2b
Place the cut out design on the cake and using a
cocktail stick, trace this onto the cake.
Step 3.
Using buttercream in piping bags with a hole 3 4a
cut at the tip, pipe a border along the traced
design - black for hair, half ivory and half white
for the backside of the lady, dark pink for the
dress. Use a painter’s palette knife to smooth
the buttercream.
Steps 4a & b.
Using light pink buttercream in a piping bag with
Wilton nozzle no.224, pipe some drop flowers
on the skirt.
Step 5. 4b 5
Using ivory and dark brown buttercream in
piping bags with a small hole cut at the end, pipe
wavy lines overlapping each other to resemble
branches or twigs.
Steps 6a-c. 6a 6b
Take the flower nail and stick a piece of square
greaseproof paper on top of it with some
buttercream. Using two tone buttercream
created by filling a piping bag with half pink and
half white buttercream and a Wilton no.103
nozzle in it, pipe some simple flowers.
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ISSUE 56 | MAY 2017
Step 8.
Using green buttercream with a Wilton no.352 8 9
nozzle, pipe small leaves on the branches.
Place the nozzle at a 30-degree angle and apply
firm pressure to release a good amount of
buttercream, forming the base of the leaf. Gently
pull away decreasing the pressure to create a
neat tapered end.
Step 9.
Using a pair of scissors, transfer the frozen
blooms onto the skirt and the branches on top
of the piped leaves.
TOP TIP
You can use a
cocktail stick to
remove any piping
mishaps and also for
shaping any petals/
leaves.
12
56 MAGAZINE
Manuela Taddeo
Taddeo
ISSUE 56 | MAY 2017
by Monia
CAKE by
CAKE Cuomo ·· Barbara
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WWW.CAKEMASTERSMAGAZINE.COM 57
Made
MadeininItaly
Italy
Butter
ISSUE 56 | MAY 2017
58 MAGAZINE
cream
ISSUE 56 | MAY 2017
101
There are many types of buttercream;
they all look, taste and behave
differently. Not all buttercreams are
created equal and some are harder to
make than others! Here is a buttercream
break down of the most commonly used: SARAH SIBLEY
Simple buttercream or
American buttercream
This is probably the most commonly used type of buttercream and is
by far the easiest to make as it is made simply by mixing 2:1 of icing
sugar: butter and adding a splash of milk or liquid if needed. This type
of buttercream is very sweet and can easily be flavoured, coloured and
piped, developing a slight crust which makes it perfect for crumb coating
and cupcake swirls. However, as it has such a high butter content, it is
very hard to get this type of buttercream white in colour. There are a
couple of ways that you can achieve virtually white simple buttercream
though. The first is by using a light coloured butter and beating it for
an extra long time before adding the sugar. Most cake makers swear by
Lurpak and believe that it produces the palest buttercream, but I have
also managed to achieve similar results with other brands by beating Sarah taught herself how to bake
it for ages as well. The second way to achieve white buttercream is by and decorate cakes towards the
adding a tiny amount of purple colouring. Now when I say tiny amount, I
do mean a tiny amount. The purple neutralises the yellow and it will get
end of 2012 as she was looking
to a virtually white shade before it starts to go purple. But it is a fine line for a way to make money working
so it’s important to add it a dot at a time and mix it thoroughly between. from home when her kids were
I find that a mixture of these methods usually works for me. Some younger. She set up a small home
people suggest using Trex/shortening instead of butter to reduce the cake making business called
yellow, but trust me, that is not something you want to do as it leaves a
horrible greasy aftertaste in your mouth and is likely to ruin your cake!
Fantasy Fondant. Within a few
months of making cakes, she had
started entering competitions
French Buttercream and has won numerous awards
including two Gold awards and a
French buttercream is shiny, light and fluffy and like IMBC, it is made third place at Cake International.
by heating sugar syrup until it reaches soft ball stage, but rather than
Sarah writes a baking column
using egg whites, it is instead whipped into beaten egg yolks and soft
butter. So it’s tricky to make and although it does have a delicious, in her local newspaper,
creamy, rich flavour which makes it great for use as a filling, it doesn’t demonstrates at cake shows and
pipe very well or work well under fondant or in warm conditions, is also working on her first book.
therefore probably the least versatile.
WWW.CAKEMASTERSMAGAZINE.COM 59
ISSUE 56 | MAY 2017
If you would like to know more about Sarah and her cakes, please visit:
www.facebook.com/bakewithsarah1 or www.bakewithsarah.com
“It’s important to maintain "If like me, you hate
a constant and even pressure
on the piping bag to ensure Sarah crumbcoating, invest in a cake
scraper to help you achieve a
your swirls have a nice even
thickness and flow to them.” Sibleys perfect, smooth, even finish.
There are a number of them
on the market now including
“When piping petals BUTTERCREAM the Pro Froster, one by Evil
Top
and delicate shapes with but- Cake Genius and one by Zee
tercream, ensure your but- Chik Designs. I have the Zee
tercream is a slightly stiffer Chik one and it’s brilliant! It’s
Tips!
consistency than you would saved me loads of time and
normally use for things such hassle. Simply place your rough
as swirls so that the petals hold iced cake on a turntable, set
their shape and stay in place the height of the scraper so
better.” that it fits snugly to the cake,
then with one hand on the
“I always use fondant icing
scraper, gently start turning the
sugar in my simple buttercream
turntable and the scraper will
rather than regular icing sugar
do all of the work for you!"
for a number of reasons. It’s not
as sweet as regular icing sugar, “Always hold the tip
it sets slightly harder which slightly above the cake so
means it works brilliantly as that you are dropping the
a crumb coat, especially on buttercream down onto it
carved cakes, it fares better in rather than dragging your tip
heat and it doesn’t create a huge through it."
dust cloud like regular icing
sugar either!” “Always remove any large
air bubbles before piping or
“To make filling your when the air bubble reaches
piping bag easier, stand the bag the tip it will ‘fart’ all over
in a pint glass and then roll the your cake and ruin your
top of the bag down over the nice smooth flow. You can
sides of the glass. This will keep remove air bubbles by gently
the bag fully open and help manipulating the buttercream
prevent air bubbles and in the piping bag with your
a sticky mess.” fingers.”
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ISSUE 56 | MAY 2017
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Difficulty Rating
Equipment Required
• 6x4”cake Buttercream:
• Parchment paper 800g of light grey tinted buttercream
• Scissors using Sugarflair Black
• Cake scraper 300g of dark grey tinted buttercream
• Angled palette knife using Sugarflair Black
• Piping bags 250g of yellow tinted buttercream
• Flower nail lifter and holder using Sugarflair Autumn Leaf
(optional) 500g of dark green using Sugarflair
• Cake board Spruce Green
• Queen of Hearts Cake Cloth 100g of pink buttercream using
• Scissors Sugarflair Claret
• Digestive or shortbread biscuits 300g of light green tinted buttercream
• Wilton Piping Nozzles: no.102, using Sugarflair Gooseberry
no.103, no.150, star nozzle no.21, 100g of dark pink tinted buttercream
round nozzle no.8, optional writing using Sugarflair Dusky Pink
nozzle no.2 or no.3 WWW.CAKEMASTERSMAGAZINE.COM 63
ISSUE 56 | MAY 2017
Steps 2a-i.
Cut some parchment paper with the
same circumference of the covered
cake but slightly more than the height
of the cake. Keep on folding it in halves
until you get the desired even size. Cut
the stripes nice and even. Stick one 2c 2d
piece on the side of the cake. Using
another piece, measure the distance
between panels. Repeat the same
process until you get to the end of
the cake. Using the dark grey tinted
buttercream, cover the parts that
don’t have parchment paper. Spread
the dark grey buttercream evenly
using the palette knife. Let the dark
grey buttercream crust and smooth
the surface of the cake using a small 2e 2f
piece of Queen of Hearts Cake Cloth.
Gently peel off the parchment paper
throughout the cake to reveal the
stripes. Apply the top border using
Wilton no.21 star nozzle and a zigzag
motion. Pipe a bead border on the
bottom of the cake using a plain piping
bag by squeezing to create a bead
then pulling away as you release the
pressure.
2g 2h
64 MAGAZINE
ISSUE 56 | MAY 2017
To Make a Cactus 2i 3a
Steps 3a-l.
Pipe a small amount of buttercream
on the flower nail. Stick the parchment
paper square on to the flower nail.
Pipe a mound of buttercream for the
base.
3j 3k
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ISSUE 56 | MAY 2017
4b 4c
Steps 5a-i.
Put the green and dark pink tinted
buttercream in separate piping bags
and Wilton no.150 nozzle on a plain
piping bag ready. Cut the tip of the
piping bag and pipe dark pink on one
side of the piping bag to create a
stripe. Pipe and fill the bag with the
green tinted buttercream. Squeeze 5c 5d
the piping bag and adjust the nozzle
by turning if necessary to determine
thickness of the stripe. Pipe a mound
of buttercream for the base. Using
a Wilton no.150 nozzle, hold your
bag vertically with the pink stripe
positioned on top. With the nozzle
slightly tilted in, give it a good squeeze
while you are turning the flower nail
counter clockwise to create the centre.
With the nozzle slightly tilted inwards, 5e 5f
position it vertically then continuously
squeeze as you move your hand
around the bud, making a small arched
petal. Repeat the same process to pipe
the next petals. Make sure to push
each petal towards the other so that
it won’t drop or create space between
petals. As the petals progress, hold
the nozzle upright and create longer
petals. For the last few petals, tilt the
nozzle slightly outwards to change the 5g 5h
angle of the petals.
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ISSUE 56 | MAY 2017
6f 6g
6h 6i
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68
STYLIZED FAIRY TALES COLLABORATION
ISSUE 56 | MAY 2017
MAGAZINE
Stylized
ISSUE 56 | MAY 2017
F
airy
Tales
COLLABORATION
70 MAGAZINE
ISSUE 56 | MAY 2017
WWW.CAKEMASTERSMAGAZINE.COM 71
ISSUE 56 | MAY 2017
TRY NOW
6kg
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72 MAGAZINE
Buttercream
ISSUE 56 | MAY 2017
Bouquet
By Darlene Abarquez,
Make Fabulous Cakes
Equipment Required
• Italian meringue buttercream • Pastry tip no.7 for buds
• Pastry bags • Pastry tip no.12 for stems
• Couplers • Pastry tip no.234 for flower centre
• Flower nail • Wilton gel colours: Golden Yellow,
• Pastry tip no.104 for roses, blossoms Moss Green
and ribbon roses • AmeriColor: Dusty Rose, Teal
• Pastry tip no.79 for chrysanthemums • Styrofoam
• Pastry tip no.2 for flower centres • Cake board
• Pastry tip no.352 for leaves • Wax paper squares about 2x2“
WWW.CAKEMASTERSMAGAZINE.COM 73
ISSUE 56 | MAY 2017
For the Rose:
Steps 1a & b. 1a 1b
Attach a square of wax paper on the flower
nail with a dab of buttercream. Using tip
no.104 and pink buttercream, start by
piping the base of the rose. Hold the pastry
tip parallel to the flower nail and pipe a
cone shaped mound of buttercream in the
centre of the nail. Build up the base by
using heavy pressure at first, then gradually
raise the tip and release the pressure at the
same time. Stop when it is about ½-¾” high
and lift away.
Steps 2a & b.
Next, make the rose’s centre wrap. Start 2a 2b
behind the mound and place the tip with
the narrow end pointed up and slightly
higher than the mound, the wide end on
the bottom should be touching the mound.
Apply some pressure on the bag and rotate
the nail at the same time. Pipe a ribbon
of icing all around the tip of the mound.
When it reaches the starting point, bring
the tip down, release the pressure and lift
away.
Steps 3a-c.
Pipe two petals around the centre wrap, 3a 3b
the petals are like little overlapping
rainbows. Start on the end of the centre
wrap, overlapping slightly. Use a slight up
and down motion while slowly rotating the
nail at the same time, creating an inverted
U shape for each petal.
3c 4a
Steps 4a & b.
For the next row of petals, pipe three
overlapping petals using the same process.
Step 5.
Pipe the next row of five petals as previous 4b 5
process.
Step 6. 6 7a
Carefully transfer the rose onto a cake
board by pulling a corner of the wax paper
and sliding it onto the board. Make five
to six more roses. Place the roses in the
freezer until well chilled and hard.
74 MAGAZINE
ISSUE 56 | MAY 2017
Steps 7a-e.
Once the roses are well chilled, place them 7b 7c
on the cupcake. Starting in the centre
of the cupcake, pipe a small mound of
buttercream. Take a rose, peel off the wax
paper and place it on top of the mound
you just piped. Alternatively, you can also
pipe the buttercream under the rose and
place it directly on the cupcake. Fill the
cupcake with the roses. One cupcake will
take about six or seven roses.
7d 7e
Step 8.
Using tip no.352, pipe leaves in the spaces
between the roses. To pipe the leaves, use 8 9a
heavy pressure to build up the base, then
pull the tip up and release the pressure.
Stop squeezing and lift away.
Step 10. 9d 10
Finish with three dots in the centre of the
flower using tip no.2. Carefully take the
flower off the nail by pulling the wax paper
and sliding it on the board or tray. Place
the flowers in the freezer until hard to the
touch.
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ISSUE 56 | MAY 2017
11c 11d
Step 13.
You can change up the colour of the flower 12c 13
by transferring the tip to another pastry
bag, in this case, to white buttercream.
This way, the petals will progressively
change to the second colour as you pipe
along. This creates a more natural look to
the flower.
Steps 15a-c.
To assemble the cupcake, take the chilled
chrysanthemum and place it on one side
of the cupcake. Tilt the flower to about
45 degrees and pipe some buttercream
underneath to hold the flower in
place. Do the same with the other two 15a 15b
chrysanthemums.
Step 16.
Finish the cupcake by piping leaves on the
spaces between the flowers using leaf tip
no.352.
15c 16
76 MAGAZINE
ISSUE 56 | MAY 2017
For the Ribbon Rose
17 18a
Step 17.
Pipe the centre of the ribbon rose using
tip no.234 placed at a 90 degree angle on
the flower nail. Start pressing with heavy
pressure while lifting the bag up, then
release the pressure and lift away. You
can also use a small round tip like no.7 to
individually pipe the stamens into a small
cluster in the middle of the flower nail. The
centre should be about ½” high.
Steps 18a-c.
Using tip no.104, cover the centre with a
ribbon of buttercream. As opposed to the
classic rose where the tip is moving up and
down, the wide end of the tip is always 18b 18c
touching the nail, the tip is always set
straight and not angling out as the flower
get bigger. Pipe until the flower is about 1”
in diameter.
Carefully slide the ribbon rose on the board
and make five to six more ribbon roses.
Chill the flowers.
Step 20.
Pipe leaves using tip no.352 in the spaces 20 21
between the flowers.
For the Zinnia:
Step 21.
For the zinnia flower, pipe directly on
the cupcake. Using tip no.104 and yellow
buttercream, pipe a circle along the outside
edge of the cupcake; this will help elevate
the petals for a fuller look. The narrow
part of the tip is always facing outside the
cupcake.
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ISSUE 56 | MAY 2017
30
78 MAGAZINE
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Ruth Rickey
Ruth is an ICES Certified Master
Sugar Artist who has appeared on
Wedding Cake Wars, TLC’s Ultimate Whether it’s on Facebook, Twitter or Instagram, we see some
Cake Off as well as three specials amazing stuff online. Here’s this month’s round up…
on Food Network.
We each thought she was amazing. We love how Elisabete Caseiro’s smart watch
While she did have a natural talent cake is constructed and how it is perfectly
for sugar art, what drew each of us poised on the base.
to her was her uninhibited sense of
adventure for each class. She didn’t
walk in thinking she wasn’t as good
as the others in the room. She
didn’t walk in trying to prove that
she was better than anyone else.
She didn’t tell herself that her work
wasn’t up to par.
We love this antique clock wedding cake
On the contrary, she came into
made by Amy from Amy’s Heavenly
each class with an open mind Cakes, the wood detail is so realistic
and the belief that sugar is fun. and is the perfect design for a 1920s
And she created some of our wedding.
favourite pieces that day. Were
they technically as good as the
adults? Maybe not always, but
she put her whole heart into every
piece. She didn’t second guess her We love how lifelike the coral is on Sylwia’s
under the sea wedding cake. Beach wedding
choices.
anyone? She won Best in Show in the Irish
Sugarcraft Show and we can see why!
When was the last time you
looked at sugar as if it was still
new to you? Would you try more
things? Would you be more
brave? Shouldn’t we all try to find
that child inside of us that first fell in
love with cake decorating? I know
that after my weekend with this
sweet girl, I’m going to embrace my
inner child and play a little more. I
hope you will too!
Louise’s 3D book cake for her niece
For more information, visit:
has really brought the story to life.
www.ruthrickey.com We love the model of her niece
www.sugargypsy.com surrounded by the books she loves.
Alyssa shared this tiger cake for her son’s
safari themed birthday party on Facebook. We
think the sculpting and the finish is amazing!
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