ST 2018-05-01 Food Heaven

cake
CRE ATE BE AUTIFUL CAKES FOR EVERY OCCASION
decorating 38 techniques
& PROJECTS
Featuring photo
UNDER ! step-by-step
instructions
THE SEA sp las h with our

Ma ke a
n d m e rm aid cake
on-tre a tu re cookies
and sea c re
QUICK DESIGNS
How to..
Set up a cake
Get creative with simple
cupcakes and biscuits
business
ake,
Mermpaagied 1c2
PRACTISE PIPING
Even beginners can pipe

this succulent planter
EASY WAYS OR ATE
TO DECCAKES
C UP
d lert
TrenA
MAKE A TROPICAL
FLOWER CAKE
MAN'S BEST FRIEND
Top techniques Make your dad a fun
MAY/JUN 2018
73
PRICE £4.99
Use a clay extruder to create fun textures Father's Day cake with
9 772050 122001 Create beautiful bows, ruffles & frills our special projects
++ CD H FA C TS
++
One of the aims of our
charity is to raise
awareness of the con
dition that we suppor
which is a birth anoma t,
ly called Congenital
Diaphragmatic Hernia
(CDH) . We don't as yet
fully understand how
or why CDH happen
this is why raising aw s and
areness is so important
CDH occurs when the .
diaphragm fails to form
correctly as a baby dev
elops in the womb and
as a result a defect occ
urs. Around 50%
survive and many chil
dren suffer
from lifelong complic
ations.
Bake 4 Babies
Tell your friends, family and work colleagues to get baking because June is
CDH awareness month and we need your help. Get involved and take part today!
C
DH UK is a volunteer-run
charity that supports those
Sign up today and receive:
who are affected by A recipe card
Congenital Diaphragmatic
Hernia (CDH), a birth anomaly Information leaflets on CDH and the charity
which affects 1 in 2500 births. You can help
their vital research by baking and selling your Posters to advertise your event, stickers to attach to wrappers or
creations at work, school, playgroups, and clothing, and balloons to decorate a stall or table
anywhere else you can. Register for a
fundraising pack now to get started. An online fundraising page to accept payment by card or PayPal
If you would like to help by holding a Bake 4 Babies event to raise awareness of
CDH, please email fundraising@cdhuk.org.uk for your free fundraising
pack. To find out more about CDH UK, please visit www.cdhuk.org.uk
Charity number: 1106065
WELCOME
“There’s lots to celebrate this

month and we’ve got plenty
of projects to inspire you!” 3
2
GET IN Hooray, signs of summer are finally here and 1
TOUCH what better way to celebrate than with cake! This
Editor Jessica Clark
jessica.clark@anthem- month we’ve focused on all things floral, from a SKILL
LEVEL
publishing.com biscuit bouquet on page 36 and a floral crown
Publisher Sally FitzGerald cake on page 14, to delicate rose garden cupcakes Guide to
Creative Director Jenny Cook on page 80 that’ll teach you the art of making skill levels
Art Editor Martin Davies wafer paper flowers. 1 – Beginner
Production Editor 2 – Intermediate
Amanda Robinson We show you 7 quick and easy ways to decorate
3 – Advanced
Printed by William Gibbons cupcakes on page 53, how to create a showstopper for the Royal wedding
& Sons
on page 52, and if you’re thinking of starting your own cake business
now’s the time as Sherry Hostler talks you through the basic SUBSCRIBE
requirements of getting set up on page 38. Father’s Day is coming up on NOW!
Turn to page
17th June and we’ve got you covered with some fantastic projects to show
48 for our special
him you care, like our sausage dog cake on p74 and the funky robot on subscription offer
p26, to the succulent planter on p60, which is great for practising your – save 25% on the
piping skills. Make sure you don’t miss our mermaid cover star on page shop price and get
12 too – the under the sea theme is going to be big this year! every issue delivered
If you’ve never used an airbrush before, our step-by-step to your door plus a
hummingbird cake on page 70 will inspire you to give it a try, plus find
free Joseph Joseph
Tri-Scale!
Cover image © Lakeland out how to add texture to your cakes with a clay extruder (page 100),
(www.lakeland.co.uk)
create beautiful finishing touches with beautiful bows, ruffles and frills
on page 90 and have a go at making on-trend tropical flowers and hand- JOIN US
painting leaves with Charlotte White on page 24. Be sure to share your NEXT ISSUE!
cakes with us using the details to the left – we love seeing your creations! The July/August
Cake Decorating Heaven issue of cake
Find us at www.facebook.com/ See you next issue,
CakeDecoratingHeaven and search for
decorating heaven
@CakeDecHeaven on Twitter. Also goes on sale 5 July –
keep up to date with all the latest
decorating news at
JESSICA CLARK don’t miss it
EDITOR
www.foodheavenmag.com
WWW.FOODHEAVENMAG.COM MAY/JUNE cake decorating heaven 3

cake
decorating 42
+
COVER
PROJECT
BIRTHDAY
40 84
SEASONAL KIDS
PRODUCTS
79
12
Features
8
24
DECORATE IT! NEWS
TREND OF THE MONTH: TROPICAL CAKE
24
34 LOOK WHAT I MADE! READER GALLERY
38 HOW TO SET UP A CAKE BUSINESS
48 SUBSCRIBE TO FOOD HEAVEN
53 7 EASY WAYS TO DECORATE CUPCAKES
66 TECHNIQUE: TRANSPORTING CAKES
79 PRODUCTS
90 TECHNIQUE: BOWS, RUFFLES & FRILLS
100 TECHNIQUE: CLAY EXTRUDER TEXTURES
103 NEXT MONTH
74
111 CLASSIC RECIPES
114 BEST BUYS: FLOWER CUTTERS
TREND ALERT!
4 cake decorating heaven MAY / JUNE WWW.FOODHEAVENMAG.COM

CONTENTS
46
18 KIDS
70 86 26
BIRTHDAY WEDDING FATHER’S DAY
80 97 111
WEDDING KIDS CL ASSICS
WWW.FOODHEAVENMAG.COM MAY / JUNE cake decorating heaven 5

PROJECT FINDER
Project finder Branding and content, © Anthem Publishing Limited, 2018. The
name cake decorating heaven® is a registered trade mark of Anthem
Royal wedding Birthday Publishing Limited. All rights reserved.
14 Floral crown cake 30 Teacup cupcakes
52 Tala Royal wedding cake 36 Bouquet biscuit collection
Anthem Publishing Ltd, Suite 6, Piccadilly House,
86 Tiara biscuits 42 Giant cake slice
London Road, Bath BA1 6PL
64 Alice’s teapot Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
7 Easy Ways To Decorate 70 Hummingbird cake
54 Bow cupcake 72 Llama cake & cupcakes PUBLISHER Sally FitzGerald
54 Love cupcake 98 Geisha cake sally.fitzgerald@anthem-publishing.com
55 Tiny hearts cupcake 106 Buttercup & daisy cake EDITOR Jessica Clark
56 Quilted cupcake
jessica.clark@anthem-publishing.com
57 Rolled rose cupcake Kids
58 A birdie told me cupcake 12 Mermaid cake ART EDITOR Martin Davies
martin.davies@anthem-publishing.com
59 Daisy cupcake 18 Ice cream cake
DIGITAL EDITOR Amy Gerrish
22 Kitty cookies
Father’s Day 40 Strawberry basket cupcakes
amy.gerrish@anthem-publishing.com
26 Robot cake topper SENIOR ADVERTISING MANAGER Leah Fitz-Henry
78 Baby shower cupcakes
60 Succulent & cacti planter leah.fitz-henry@anthem-publishing.com
84 Hippopotamus topper
74 Sausage dog cake ADVERTISING SALES EXECUTIVE Eleanor Ford
94 Woodland cupcake toppers
77 Scotty dog eleanor.ford@anthem-publishing.com
97 Cat cake topper
102 Under the sea cookies HEAD OF MARKETING & PRODUCTION Verity Travers
Wedding verity.travers@anthem-publishing.com
24 Tropical cake Basic recipes CHIEF EXECUTIVE OFFICER Jon Bickley
50 Jewelled flowers cake 111 Piña colada cupcakes jon.bickley@anthem-publishing.com
80 Wafer rose garden cupcakes 112 Simple cookies CREATIVE DIRECTOR Jenny Cook
108 Engagement heart 113 White chocolate cake jenny.cook@anthem-publishing.com
MANAGING DIRECTOR Simon Lewis
simon.lewis@anthem-publishing.com
PRINT William Gibbons & Sons Ltd Tel +44 (0) 1902 730011
Top techniques DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building,
110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900
LICENSING ENQUIRIES Regina Erak
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COMPETITION RULES
By entering a competition you are bound by these rules. Late or incomplete entries will be
disqualified. Only one entry per person will be accepted. The company reserves the right to
substitute any prize with cash, or a prize of comparable value. Competitions are open to UK
residents over 18 only, except employees of Anthem Publishing and any party involved in
Cake carving Piping succulents Airbrushing the competition or their households. By entering a competition you give permission to use
p18 & cacti p60 p70 personal information in connection with the competition, for promotional purposes. If you do
not want your information to be shared, please tick ‘no offers’ on your entry. Entries become
the property of the company upon receipt and will not be returned. If you are a winner, receipt
of prize is conditional upon complying with the competition rules.
All content copyright Anthem Publishing Ltd, 2018, all rights reserved. While we make
every effort to ensure that the factual content of Cake Decorating Heaven is correct we
Wafer paper Bows, ruffles & Texture with a cannot take any responsibility nor be held accountable for any factual errors printed. No
flowers p80 frills p90 clay extruder p100 part of this publication may be reproduced, stored in a retrieval system or resold without
the prior consent of Anthem Publishing Ltd. Anthem Publishing recognises all copyrights
contained within this issue. Where possible we acknowledge the copyright holder. Cake
Decorating Heaven is a trade mark owned by Anthem Publishing.
6 cake decorating heaven MAY / JUNE

It’s so easy with Cake Pens!
www.mycakedecor.co.uk
Decorate it! WE CATCH UP WITH ALL THE LATEST CAKE
DECORATING NEWS, PRODUCTS AND EVENTS
Feeding a Child
Every School Day
Couture good meal for a child.
Sugarpaste Since they started working
is already with the charity in January 2017,
a household Cake Stuff have sold over
name among 60,000 5kg boxes of their
cake Couture Sugarpaste, which
decorators, in turn has enabled them to
but did you know that every time provide meals for over
WIN! you buy Couture, you’re helping 60,000 children!
to provide a meal for some of the This is an amazing
1 of 5 bundles world’s poorest children?

Working alongside Scottish
achievement, so on behalf of
Cake Stuff and Mary’s Meals,
Being creative is so easy Unicorns Cake Decoration Kit based charity Mary’s Meals, they would just like to say a
with Cake Décor! contains everything you need Cake Stuff donate a portion of all huge THANK YOU. Find out
and is SO EASY to use! Couture sales, so that every 5kg more at www.cake-stuff.com/
Create fun and fabulous bakes For great decorating ideas and of Couture sold provides one feed-a-child
with Cake Décor’s Cake Pens and tips using these products, head
Make Your Own Unicorns Cake over to the Cake Décor website
Decoration Kit, launching 14th www.mycakedecor.co.uk
May in Morrisons stores! We have 5 bundles of both
Draw your cake and eat it! It’s products available for Cake
SO EASY to personalise cakes and Decorating Heaven readers to
bakes with this 8 pack of Cake win – simply email
Pens with edible ink – perfect for competitions@mycakedecor.
decorating cupcake toppers, iced co.uk to sign up to the Cake Décor
celebration cakes and biscuits. and Sprinkles & Co. newsletters
Add the perfect finishing touch and be in with a chance of
to cupcakes and biscuits with winning. Competition closes
your own magical unicorn Thursday 31st May at 5pm.
decorations. The Make Your Own Good luck!
Professional Airbrush
Valet Service
Do you clean and service so it’s restored to
have an its former glory and ready to be
airbrush used! Your airbrush will be returned
CREATE SO MANY THEMES
tucked to you with aftercare instructions, WITH JUST ONE CUTTER!
away in a helping you to keep it clean and FMM Sugarcraft have recently introduced the Mix ‘n’ Match Face Cutter, a
drawer that needs cleaning and ready for action any time you need it. revolutionary ‘all-in-one’ cutter designed to make an endless variety of animal
servicing? Don’t let that stop you, The service costs £40 inc. VAT (cost and novelty faces for decorating cupcakes, celebration cakes and cookies. With
because you can now send your of replacement parts will be charged a little imagination you can create everything from a frog to a hippo, tropical fish
airbrush to The Airbrush Company in addition, T&Cs apply), find out to a unicorn, a tiger to a fox, and so much more with this one cutter, priced just
Ltd who will give it a professioinal more at www.airbrushes.com £6 from www.fmmsugarcraft.com

C A K E D E C O R AT I N G N E W S
Tell your friends, family and

work colleagues to get baking
because June is CDH awareness
WIN!
month. Congenital
Diaphragmatic Hernia (CDH) is
a birth anomaly, which affects
around 1 in 2500 births and has
a survival rate of just 50% at the
moment. It is not fully
understood how or why CDH
happens, but babies born with
CDH are treated in high level
neonatal intensive care units and
can spend months in hospital. It
is normally diagnosed at the
20-week scan, but not always,
and many children suffer from
lifelong complications such as
long-term oxygen dependency or
feeding issues.
CDH UK is a volunteer-run
charity and ‘Bake 4 Babies’ aims
to raise funds and awareness for
CDH. You can get involved by
baking and selling your creations
at work, school, playgroups and
anywhere else you can. If you
would like to help by holding a
Bake 4 Babies event to raise
awareness, then please email
fundraising@cdhuk.org.uk to
For a good cause… receive a fundraising pack.
Bake 4 Babies and

The committee has seen some
amazing creations over the
years, so why not get involved
raise awareness for and bake up a storm for a good

cause today! To find out more
THE CAKE
SMOOTHIE TM
CDH this June about CDH UK, please
visit www.cdhuk.org.uk
GIVEAWAY!
Do you dream of creating a super
WIN! smooth finish on sculpted cakes and

tricky shapes? Don’t let sculpted cakes
defeat you, there’s a new product on
1 of 5 Petal Paste packs & Renshaw Aprons the block, created by Sherry Hostler
Renshaw have a sugar paste for every cake containing 3 x 100g foil-wrapped pouches from and Squires Kitchen, that will help you
decorating need. Petal Paste is a silky smooth paste Hobbycraft, Lakeland, local cake decorating shops do just that! The unique and flexible
designed for creating very fine detail and specialist online retailers e.g. Cake teardrop-shaped cake smoother is
flowers, foliage, intricate bows and Stuff & Vanilla Valley. This issue, we’ve easy to use on sculpted cakes, sugar
frills. It also works really well in got 5 packs of Renshaw Petal Paste and models and more and can be used with
moulds. Petal Paste rolls out wafer Renshaw Aprons to give away, so to be a variety of mediums too. We’ve got 5 to
thin, is easy to work with and can be in with a chance of winning, go to give away to lucky readers, go to www.
coloured with concentrated paints www.foodheavenmag.com/category/ foodheavenmag.com/category/
such as ProGel. Available in a box comps/ before 11th June 2018. comps/ before 11th June 2018 for your
chance to win! Find out more at
cakesmoothie.com.

Decorate it!
Throw a party!…
WE CATCH UP WITH ALL THE LATEST CAKE
DECORATING NEWS, PRODUCTS AND EVENTS
Mel Giedroyc and Marie Curie

are counting on your cuppa!
This June, the terminal illness campaign and will be getting her house. They will squeeze, don’t
charity Marie Curie needs you to bake on for Marie Curie. “I’m worry. For cake, people will
throw a Blooming Great Tea supporting Blooming Great Tea do anything.”
Party. Invite your friends, Party because it is the most For Mel’s Mum’s fridge cake
colleagues and family round for sublimely joyous, wondrous event recipe and all the information you
some cake and quali-tea time that takes place in June for the need to throw a Blooming Great
and all you need to do is collect best cause. Tea Party, sign up today at
donations on the day. The “My all-time favourite cake is mariecurie.org.uk/teaparty. The
money you raise will help still mum’s chocolate fridge cake official cake of the campaign –
Marie Curie provide care and – I’ll be making some for my own Suzy Pelta’s Orange Cream Layer
support for people living with a tea party this year! My top tip Cake – will be featured in June’s
terminal illness. would be to invite more people Baking Heaven, so keep a
Mel Giedroyc is fronting the than you can possibly fit into your look out!
FLORAL WAFER
PAPER BOUQUET
Tired of sugarflowers or want to try
something new? Have a go at wafer
paper flower making with The Cake
Botanist’s short workshop for
beginners on 15th July 2018, where
you can learn how to make a rose,
wild anemones, ranunculus and
leaves. Find out more about the class
at www.thecakebotanist.com
WIN!
An Under The Sea bundle worth £80
Create a marine masterpiece with magical mermaids and fishy friends with
Lakeland’s on-trend bundle of ‘under the sea’ themed goodies that we’ve got
to give away to one lucky reader! The prize is worth £80 and includes the
Wilton Colour Right System, Rainbow Dust Edible Silk Powder, a 12-cone
Baking Rack, Seashells Silicone Icing Mould and Mermaid Silicone
Icing Mould, Sprinkletti Under the Sea Sprinkles Mix and turtle,
seahorse, fish and shark cookie cutters so you can create your
own sea-themed treats. Enter at www.foodheavenmag.com/
category/comps/ before 11th June 2018.

H ROW ING A
T I NG
BLOOM
G R EAATY
RT
TEA P I ECE OF
I S A P
CAKE
Sign up today to receive your
tea party fundraising pack
mariecurie.org.uk/teaparty
or call 0800 716 146
Charity reg no. 207994 (England & Wales), SC038731 (Scotland) C765b
PROJECT
YOU WILL NEED

FOR THE CAKE
• 12cm (4½in) deep round cakes:
20cm (8in) and 15cm (6in)
TO DECORATE
• 300g (10½oz) Renshaw Ready to Roll
White Icing plus 1 tsp Tylo powder, to
cover the cake board
• 1.5kg (3lb 3oz) Renshaw Ready to Roll
White Icing, to cover both cakes
• Wilton® Colour Right System icing
colourings: blue, brown, red, yellow
FOR BLUE WAVES ON BOTTOM TIER
• 250g (9oz) blue icing (5 drops blue,
2½ drops brown)
• 150g (5½oz) white icing
• 1 tsp Tylo powder
FOR FISH SCALES ON TOP TIER
• 100g (3½oz) light pink icing (end of
cocktail stick dipped in red)
• 100g (3½oz) dark pink icing
(2 drops red)
• 100g (3½oz) jade green icing (2 drops
blue, 1 drop yellow – mixed in a small
pot with most, not all of the colouring
added to the icing)
• 100g (3½oz) lilac icing (3 drops red,
1 drop blue – mixed in a small pot
with only a quarter added to the icing)
• Under the Sea Sprinkletti Mix or
Unicorn Sprinkletti Mix
• edible glitter dust, silver (optional)
FOR THE CLAMSHELL
• 1 free-range egg white, approximately
35g (1¼oz) in weight
• caster sugar, twice the weight
of the egg white, approximately
70g (2½oz)
• edible glitter dust, silver
EQUIPMENT
• pizza wheel
• cocktail stick
• decorating brush
• baking parchment
• disposable piping bag
To make the coloured icing,

TURN TO TOP
O
PAGE 102 T
add the stated amount of Wilton®
TIP
MAK E TH E Colour Right System icing
SEA
UNDER THES!
colourings to Renshaw Ready to Roll White
COOKIE Icing. (Please note: you’ll need a total of
2.6kg (5lb 8oz) icing to make this recipe.)

TECHNIQUES 3
COVERING A CAKE WITH SUGARPASTE, 2
USING CUTTERS, MODELLING, CREATING RUFFLES
1
SKILL
LEVEL
Under the Sea

MERMAID CAKE
Mermaid tail scales, mini clams and ruffled wave-effect icing stack up to
marvellous marine effect in this double-decker bake. This is one centrepiece
that’s really dressed to impress. By Lakeland (www.lakeland.co.uk).
1 A day or two before your undersea party, 8 Dip a clean decorating brush into cooled the circumference of the cake before moving
prepare the cake board. Mix 300g (10½oz) boiled water and paint a ring of water 5cm upwards to the next layer. Ensure that you
of Ready to Roll White Icing with 1 tsp of (2in) down from the top of the 20cm (8in) stagger and overlap the rows so that there
Tylo powder. Roll out and completely cover round cake. are no gaps showing.
a 30cm (12in) round cake board. Allow the 9 Wrap the strip around the cake, pressing 16 Continue working your way up the cake
icing to harden. along the bottom straight edge to secure it to and over the top edge, then cover the top of
2 Make the cake sponges to a favourite the cake. Use your fingertips to gently roll the the cake with concentric circles of the scales.
recipe of your own choice – you will need top, wavy edge of the strip outwards and If desired, finish with a spray of silver edible
one 20cm (8in) and one 15cm (6in) cake, downwards to give it shape. glitter dust. Carefully place this top tier on top
both about 12cm (4½in) deep. 10 Repeat steps 6 and 7 for the next palest of the bottom tier.
3 Roll out Ready to Roll White Icing and shade of blue icing, then use water to attach
MAKE THE CLAMSHELLS
cover both cake tiers separately. this to your cake about 2.5cm (1in) below the
palest strip. Repeat for the third strip. With 17 To make the clamshell on top of the cake,
M A K E T H E WAV E S
the last strip, ensure that the straight edge is whisk up the egg white until it forms stiff
4 To make the ‘waves’ on the bottom tier, around the very base of the cake, touching peaks. With the whisk still going, add the
take the blue icing and the white icing and the cake board. sugar a teaspoon at a time until it is all
divide to make 4 ombre shades, from palest incorporated and the meringue mix is thick
ADD THE PEARLS
to darkest blue, as follows: and glossy. Use a cocktail stick dipped in
11 Separate out some large blue pearls the Wilton blue icing colour to tint the
• 25g (1oz) blue + 75g (2¾oz) white (palest) from the Unicorn Sprinkletti Mix, or some meringue a delicate shade of pale blue.
• 50g (1¾oz) blue + 50g (1¾oz) white white pearls from the Under the Sea 18 Line a baking sheet with baking
• 75g (2¾oz) blue + 25g (1oz) white Sprinkletti Mix, and stick to the waves with parchment. Put the meringue into a
• 100g (3½oz) blue (darkest) a little edible glue. disposable piping bag and cut off the end
to make a hole approx 1cm (½in) across.
MAKE THE SCALES
5 Knead the blue and white icings together 19 Pipe two clamshell shapes from
so you have 4 balls of varying shades of blue. 12 For the scales on the top tier, roll out each the meringue mixture in a fan shape
To each ball, add ¼ tsp of Tylo powder and of the 4 colours of icing (light pink, dark pink, approximately 10x10cm (4x4in). Pipe
knead in well until the icing feels elastic. jade green and lilac) until 2mm (1/16in) thick. one central straight line, tapering it towards
6 Starting with the palest blue coloured 13 Use the larger cutter from the Small Easy the bottom, then pipe three lines on either
icing, shape into a sausage 10cm (4in) long. Rose Cutter Set to cut out lots of icing side of this, also tapering and gradually
Roll the sausage out into a long thin strip shapes. Cut the shapes in half lengthways getting shorter in the fan shape.
approx. 50cm (19½in) long and 7-8cm using the pizza wheel and divide the strips 20 Put the meringues in the oven at a low
(2¾-3¼in) wide. The addition of the Tylo into ‘scales’ of pairs and trios. heat (about 80˚C/Gas Mark ¼) to dry out
powder means that the icing will have 14 Starting at the bottom of the 15cm (6in) for 2 hours or overnight. Leave them in
strength and elasticity so you can roll it out cake, wrap a 1cm (½in) strip of (any) coloured the oven to go cold.
thinly – approx. 2mm (1/16in) and it will be icing around the base of the cake – this will 21 Sandwich the clamshells together with
more resistant to tearing when you handle it. help to hide the join between the tiers. 2 tbsp of buttercream and add a large pea-
7 Using a pizza wheel, trim a straight edge 15 Brush the back of each ‘scale’ with water sized ball of fondant icing for the pearl. Spray
on one side of the first strip and cut the other as you attach them to the cake, starting at with silver glitter dust and attach to the top
edge in a random wavy line. the base and completing one layer around of the cake with a blob of royal icing.

3
TECHNIQUES
2 USING FLOWER PASTE,
1 MODELLING, USING MOULDS
SKILL
LEVEL
YOU WILL NEED

FOR THE CAKE
• 15cm (6in) round covered cake
FLORAL
• 20cm (8in) covered cake drum
TO DECORATE
• quantity of flower paste
CROWN CAKE
• gel colours: dusky pink, gooseberry, This flower-strewn cake by Dani Brazier from Blue Door
baby blue Bakery (www.bluedoorbakery.co.uk) has the wow factor!
• cornflour
• edible glue
EQUIPMENT
• selection of flower plunger cutters
• flower veining mould
• leaf plunger cutter
• small rolling pin
• non-stick work board
• ribbon, 15mm wide
1 Soften a small ball of flower paste and

colour it light and dark dusky pink, baby blue
and gooseberry. Leave a little ball white. 4 Put the flowers in the foam drying mat and leave to set. Repeat with each colour.
Dust the flower mould lightly with cornflour
to stop the paste from sticking.
C U T O U T T H E L E AV E S
CUT OUT THE FLOWERS
Emboss the leaves

5 & 6 Roll out the green paste until 2mm
(1/16in) thick and cut out the leaves. Press
2 & 3 Roll out the paste to 1-2mm (1/16mm) down the plunger to emboss the leaf with
thick and cut out 8-10 flowers in each colour. the veining detail, then press out. Gently
Place in the mould. Fold the top over and press the base of the flower together, then
press together to emboss the flower. leave to dry in the foam drying mat.

R O YA L W E D D I N G

R O YA L W E D D I N G
C R E AT E T H E R O S E B U D S
7 For the rosebuds, take a pea-sized ball of

flower paste and roll into a sausage shape.
Gently roll this sausage shape flat so it is
around 3mm (1/8in) thick. Press one edge of
this shape to thin it out even more.
Amend the height

8 With the wide part of the shape at the 10 If the rosebud is a little tall, take some
bottom and the thinned out part at the top, scissors and cut the bottom off. This will
roll up this shape so you have an open spiral. help it to sit better on the cake.
D E C O R AT E T H E C A K E
12 Add small bundles of flowers and leaves

together around the cake, then fill in any gaps
Apply the glue you have with smaller flowers. Add ribbon
9 Add a little dab of edible glue to stick the 11 You are ready to decorate. Start by adding around the cake drum and the cake. Tie a
rose together. a ring of glue around the top of the cake. pretty bow on the cake, to finish.

3
TECHNIQUES
2 SHAPING CAKES, COVERING WITH
1 SUGARPASTE, MODELLING,
EMBOSSING
SKILL
LEVEL
KAWAII
ICE CREAM CAKE
This cute Kawaii ice cream cone by Laura Loukaides from Laura Loukaides Cakes
(www.lauraloukaidescakes.co.uk) really is a cool customer!
YOU WILL NEED

FOR THE CAKE
• for the base: sponge cake baked in
the base of a giant cupcake tin
• for the top: 15cm (6in) dome cake
(I baked mine in a Pyrex bowl)
TO DECORATE
• buttercream or ganache
• sugarpaste: white, black, light brown, 1 For this cake, bake one cake in the base of a
chocolate, pale blue, pink giant cupcake tin, and another in a 15cm (6in)
• edible dusting colour: yellow, brown, glass oven-proof Pyrex bowl. If you do not
pink have these available, you can use two 15cm Coat the base cake
• edible lustre dust: pearl (6in) cakes carved to shape for the base, and 4 Flip the cake back over and layer into 3. Fill
• edible glue or water a dome or half sphere pan for the top. and coat in buttercream or ganache. Set aside.
EQUIPMENT
• 25cm (10in) cake drum
CARVE THE CAKES
• 13cm (5in) round cake card
• 5 bubble tea straws or
food-grade dowels
• various soft paintbrushes
• sharp knife (for carving)
• rolling pins, large and small
• palette knife
• diamond impression mat
• clean pair of scissors 2 Begin with the base. Flip the cake over and
• cake smoother using the 13cm (5in) cake card as a guide,
• dresden tool carve away the ridges making sure to keep 5 For the top, take the domed cake and cut
• ball tool the angled shape. through the middle just above the centre.
3 Keep carving away the ridges until all

caramelisation has been removed. Keep the 6 Place the top section to one side. Take a
cake card to one side as you will need this sharp knife and begin carving away the top
again later. and bottom edges to create a rounded shape.

KIDS

E M B O S S T H E B A S E PAT T E R N
Apply colour
11 Roll a band of light brown sugarpaste 15 Mix together some brown and yellow edible
long enough to wrap around the base cake. dusting colour. Very lightly highlight the lines
Emboss a waffle pattern into the sugarpaste of the impression using a dry soft brush. If you
using a diamond impression mat and a cake have an airbrush, you can mix together some
7 Continue carving until you have a shape smoother. Be sure to line up the next section brown and yellow edible airbrush paints and
similar to the one as shown above. Set aside. with the last as you work along the band. lightly spray the lines to create a similar effect.
CONSTRUCT THE CAKE
12 Cut a straight line on both sides of the

sugarpaste, making sure it is tall enough to 16 Carefully transfer the base cake to a 25cm
wrap around the cake with a little extra height. (10in) cake drum which has been covered in a
8 Take the top section and carve in a similar Carefully roll up the sugarpaste around a small layer of light blue sugarpaste. Push 5 bubble
way as before but be sure not to cut away rolling pin. Lightly dust the embossed side tea straws or food-grade dowels into the base
the dome shape on top. with cornflour if the surface is slightly sticky. of the cake. Trim using a pair of clean scissors.
COVER THE BASE CAKE
9 Place the bottom section on the 13cm

(5in) cake card, using a little buttercream
or ganache to secure. Spread a layer of 13 Hold the rolling pin against the side of 17 Cover the top section of the cake in
buttercream on top of the bottom section, the base cake and slowly begin to unravel white sugarpaste and place on top of the
then add the top layer as shown. around the cake. base cake as shown.
Add the base band

18 Using the same light brown sugarpaste as
Coat the top cake before, secure a band using water or edible
10 Coat the entire cake in a layer of 14 Cut away the excess around the top glue. Shade using the same yellow/brown
buttercream or ganache and set aside. and back. edible dusting colour mix as before.

KIDS
A D D T H E F A C I A L F E AT U R E S
Add the ‘flake’ and bow

23 Use a ball tool to gently push a small dent
into the white sugarpaste. This will help the
19 Use a ball tool to form the eye sockets and a ‘flake’ sit more naturally. Secure the ‘flake’ using 26 To finish the cake, lightly dust the entire
dresden tool for the smile. water or edible glue. cake with edible pearl lustre dust.
20 Form the eyes and eyelashes using black

sugarpaste, secure with edible glue or water. 24 For an optional added detail, form or use
Finish with a tiny dot of white sugarpaste on a mould to create a tiny pink bow using
each eye for the catchlight. sugarpaste or gum paste.
FINISHING TOUCHES
Apply shading and lustre dust

Mould the cone 25 Add shading to the mouth and eyebrows
21 Using white sugarpaste, form a cone using the yellow/brown edible dusting colour
shape with a curved top and secure to the mix as before with a thin dry soft paintbrush.
cake as shown with water or edible glue. Add blush using a larger brush and a very tiny
Gently smooth the bottom edge. amount of edible pink dusting colour. Your Kawaii Ice Cream Cake is complete!
M A K E T H E F L A K E C H O C O L AT E
22b Use a ball tool to gently push a small

22a Take a small piece of dark brown or dent into the white sugarpaste. This will help 22c Poke uneven holes in the top of the
chocolate sugarpaste and form into a short the flake sit more naturally. Secure the sugarpaste to complete the look of a real
rounded rectangular shape. ‘chocolate flake’ using water or edible glue. flake chocolate.

KITTY
COOKIES
These treats look sweet in caramels,
chocolates and powder grey, or even in
3
pastel colours for super-cute versions. 2
1
TECHNIQUES
PAINTING ON SHAPED COOKIES,
SKILL
PIPING WITH DIFFERENT TYPES OF ICING
LEVEL

YOU WILL NEED
FOR THE COOKIES F
• 20-24 ready-baked cookies, •
shaped with cutters or the template •
(page 104) •
TO DECORATE
• soft-peak royal icing in your •
chosen colours, in piping bags •
fitted with no. 2 round piping •
nozzles, for outline E
• 150g (5oz) runny royal icing for each •
colour, in the same shades as the •
soft-peak icing in piping bags, for •
flooding
• black edible food pens, fine-tip,
for face details
• pink edible dusting powder,
for cheeks
• food colouring gels in black, caramel
and baby pink
1 Pipe soft-peak royal icing around the

edges of the cookie shapes in your choice
of different colours.
2 Flood the centre of the kitty face in a
runny royal icing in matching colours. You
can make them two- or three-tone – just
have fun! Leave to dry for a few hours or
ideally overnight.
3 Using the black edible fine-tip pen,
add the nose and mouth, then some tiny
whiskers to make them look ‘purrrrr-fect’.
Add dots of runny white royal icing to create
the shimmer on the eyes.
4 Use pink dusting powder to add sweet
cheeks. You can add a little runny pink royal
icing for the insides of the ears.
Project taken from

Kawaii Cakes: Adorable
& Cute Japanese-
Inspired Cakes and Treats
by Juliet Sear, published
by Hardie Grant (£9.99).
Photography by
Juliet Sear.

n d
T Alert!
r e
WITH CHARLOTTE WHITE
© www.restorationcake.com
'While the weather may not be warm enough for summer

dresses, there is nothing to stop me admiring them and even
less to stop me dressing my cakes up in summer shades!' says
Charlotte White from Restoration Cake (restorationcake.com)
time. Start by rolling your modelling paste
to around 2mm thickness and cut out the
shape using the cutter. (A)
3 Press the cut flower shape into the
matching mould to create details and
definition. Remember to dust the inside of
the mould with a little cornflour to prevent
the flower from sticking. (B-D)
4 Your freshly made sugar flowers should
be left to dry in a foam flower former or
on crumpled up baking parchment –
anything that will hold the flower in a
3-dimensional shape as it dries. Instant
detail and movement! (E)
5 You will need to make approximately
30x cherry blossoms, 15x petunias and
10x fleur flowers to complete this design.
It never hurts to make a few extra in case
of breakage as these sugar flowers can be
stored for later use. (F-G)
6 To hand-paint the leaves, take a little
TROPICAL CAKE
apple edible paint on a paintbrush and swill
it around in a mug of water until it is quite
diluted. Use this watered-down green to
paint large and small freehand leaf shapes
around the cake. With each arrangement of
YOU WILL NEED Sugar Art: Cherry Blossom, Petunia leaves, you should imagine a sugar flower or
FOR THE CAKE and Fleur a cluster of sugar flowers in the centre. (H)
• 20cm (8in) cake tier, mounted on a • foam flower former 7 To add detail to the leaves, use a stronger
20cm (8in) cake drum, and covered in • yellow ribbon concentration of juniper edible paint to draw
pale blue coloured sugarpaste (I used • double-sided sticky tape a line from the base of the leaf to just short
a scant amount of SK Bluegrass) of the tip. I use a finer paintbrush for these
TO DECORATE 1 Begin by covering your cake in pale blue detailed tasks. (I)
• 100g (3½oz) white modelling paste (or coloured sugarpaste. I’ve used Bluegrass 8 Use the same fine brush with juniper
sugarpaste with 1 tsp CMC powder food colouring paste by Squires Kitchen to edible paint to draw tiny lines from the central
kneaded through) colour mine up. I use The Sugarpaste rolled line to mimic the veins of the leaf. I allowed
• 50g (1¾oz) royal icing in a disposable thinly to achieve nice crisp top edges. Allow my paintbrush to become quite dry, which
piping bag to dry overnight. created spidery thin brushstrokes. (J-K)
• SK Apple and Juniper edible paints 2 While the cake is drying, you can make 9 To finish each leaf, add more water to the
• Sugarflair Blossom Tint dust colours: the flowers. The cutter and mould sets juniper paintbrush and draw a line along one
yellow, pink and purple from Blossom Sugar Art are not new to the side edge of the leaf from the base until
EQUIPMENT market, but they are the most wonderfully the colour fades out. Cover the cake with
• small non-stick rolling pin quick and easy way to produce a lot of small random patches of these leaves. (L)
• cutter and mould sets by Blossom and detailed flowers in a short amount of 10 Once your sugar flowers are dry, you

TREND ALERT!
A B C D
E F G H
I J K L
M N O
P Q R
can add colour and detail using blossom definition. I used a dark pink in the centre of 13 Once all of your sugar flowers are
tint dust colours. Go sparingly with dust my cherry blossoms. (M-P) coloured up, they can be fixed in place at
colours, tipping a little colour onto kitchen 11 I gave the largest fleur flowers a brushing the centre of your hand-painted leaves
paper, adding a little to a dry paintbrush and with pink all over, before using purple to using royal icing. (R)
tapping away any excess. Dab carefully into darken the centres and add definition. 14 Once all of the flowers are in place,
the centre of a sugar flower and drag the 12 I used yellow dust to brighten the serve and await the sunshine which is
colour up and away from the centre to add petunia flowers. (Q) certain to follow!

TECHNIQUES 3
MODELLING, USING CUTTERS AND A SCALPEL, 2
EMBOSSING
1
SKILL
LEVEL
ROBOT
This cute robot cake topper by Agnes Jagiello from
Crumb Avenue (www.crumbavenue.com) is ideal for
Father's Day, or any special birthday or celebration!
YOU WILL NEED

TO DECORATE
• 120g (4oz) mix of grey 50/50
flowerpaste/sugarpaste mix*
• CMC powder
• 2g red flower paste
• 1g black flower paste
• edible glue
• dust colours: silver, black, red A B
• a drop of clear alcohol
EQUIPMENT
• knife
• scalpel
• 2 x smoothers
• dresden tool
• ball tool/bone tool
• square cutters: 14mm and 20mm (or
similar sizes) C D
• small heart cutter: 14mm (or similar size
– it needs to fit in the smaller square)
• round cutters: 9mm, 14mm and 17mm 2 Use the knife to cut off the top and bottom
C R E AT E T H E B O DY
(or similar sizes) as shown in the photo. Clean the blade of the
• mini palette knife (or use the back of the 1 You will need 25g (1oz) of the FP/SP mix*. knife after each cut with a damp towel. Dry it
knife) Keep on adding the CMC until you feel the out thoroughly. If the body is soft/squishy,
• 3x cocktail sticks paste get thick (you need much more pressure not holding the shape and you don't get
• wooden skewer (bbq stick) to knead it). The paste needs to be thick/firm if sharp edges when cutting, add more CMC to
• florist wire: 18g, 24-26g you want the edges of the cut out parts to be the paste and remake the body. The body
• pliers to cut the sticks and wires sharp. If the paste is too soft, the knife will pull needs to be firm so that it can hold the heavy
• 4x wooden lollipop sticks (to use down the paste and the parts will lose their head. You can also leave the paste to dry for a
as spacers) shape. Roll a ball, then form a teardrop shape. few minutes before cutting. Put the body
• brushes, for glue and dusting Put it on the board and press it from the top aside to dry. (B)
with a smoother in order to flatten it about
C R E AT E T H E L E G S
18mm thick. Then press from the sides with
two smoothers to straighten the sides. Repeat, 3 Add some CMC to 20-30g (about 1oz) of
pressing from the top and sides a couple of grey FP/SP mix (similar thickness/
times, until you are happy with the shape. (A) consistency as the paste for the body). Roll it
out to about 11-12mm thick (the legs need to
Instead of the FP/SP mix you can be flatter than the body). Press a wooden
TOP use plain flower paste (gum lollipop stick to the surface as shown in
* FP = flower paste = gum paste TIP
paste) or modelling paste or the photo. (C)
* SP = sugarpaste = fondant
50/50 FP/SP mix = mix equal amounts of FP and SP
sugarpaste with CMC (fondant with CMC). If 4 Cut the legs out as shown in the photo.
(For example, 50g of FP and 50g of SP. You don't you decide to use sugarpaste, add quite a lot They should be a little shorter and narrower
need to weigh them - just mix similar sized pieces) of CMC – the paste needs to be thick/firm. than the body. Make all cuts at a straight
26 cake decorating heaven MAY / JUNE / WWW.FOODHEAVENMAG.COM

WWW.FOODHEAVENMAG.COM / MAY / JUNE cake decorating heaven 27
E F G
H I J
K L M
angle. Clean the blade of the knife after each the mouth indentation. (F)
C R E AT E T H E ' E A R S '
cut, so that it doesn't pull the paste down 7 Use the mini palette knife (or the back of
when cutting. Smooth the sides with your the knife) to indent a line as shown in the 11 Cut out circles (two 9mm, two 17mm and
finger. Position the legs so that they are photo. Make small holes along that line with one 14mm). Stick the circles as shown in the
standing and check if the legs are not leaning a cocktail stick. (G) photo. (K-L)
to the front or back (they need to stand
C R E AT E T H E C E N T R E S Q U A R E AT TA C H T H E A R M S & L E G S
straight or else the topper will be leaning to
the front or back). The top of the legs needs to 8 Roll out some leftover grey paste with CMC 12 All parts need to be firm before attaching
be flat too so that you can attach the body to about 2-3mm. You can use the lollipop them together. If they are still squishy, leave
properly. Make adjustments (trim with a sticks as spacers. Let the piece dry out for a them to dry for a bit longer. Check if all parts
scalpel) if there’s need. (D) few minutes from both sides. Use the square join properly – stand them on top of each
cutters to cut out a square frame. Stick it with other (before inserting the sticks and wires)
C R E AT E T H E H E A D
a small amount of glue to the body. (H) and check if the topper is not leaning to the
5 For the head you will need 55g (2oz) of front or back. Make adjustments if there's
C R E AT E T H E A R M S
grey paste with CMC (similar thickness/ need (cut with a knife or scalpel). I used
consistency as for the body). Roll an oval ball. 9 Roll out the grey paste with CMC to about cocktail sticks, but if you are making the
Flatten it to about 24-25mm. Press it from 6mm. Cut out the arms. I used a round cutter to topper for a cake I suggest using a wooden
the sides with two smoothers to get a more make the rounded end of the arm. Cut the skewer in one of the legs and trimming it to
square shape. Repeat, flattening from the opposite end of the arm with a scalpel at an the depth of the cake once the topper is
top and the sides a couple of times, until you angle (the arms will be attached to the body at completely dry. That way the cake topper
are happy with the shape. (E) an angle). (I) won’t sink into the cake. If you use two
10 Roll out some grey paste with CMC to cocktail sticks in the legs, they might not
Add the indentations and detail about 3mm. I used lollipop sticks (two from hold the topper in the cake properly (they are
6 Use a ball tool or bone tool to make eye each side). Let the piece dry from both sides too short for the quite heavy topper). Apply a
indentations and the dresden tool to make for a few minutes. (J) small amount of glue on the sticks before
28 cake decorating heaven MAY / JUNE / WWW.FOODHEAVENMAG.COM

F AT H E R ' S D AY
N O P
Q R
inserting them. Insert them in a rotary Add the hearts

A P P LY S T E A M & D U S T
motion. Insert short pieces of wire 16 Roll out the red flower paste to about
(24-26g) in the arms. I trimmed the ends of 14 Once the topper is completely dry, steam 3mm. Let the piece dry from both sides for
the arms slightly with a scalpel before it, or place it over boiling water for about a few minutes. Cut a heart out. Stick it to
inserting the wires, because I wasn't happy 1 second – be careful not to burn yourself. the body. Roll a small ball and attach it to
with how they were joining with the The topper can't be wet, you just want the the antenna.(Q)
body. Make tunnels using a spare cocktail surface to become slightly sticky. Use a soft
stick or a piece of wire, where the cocktail brush to apply the silver dust on the topper. Add dust to the remainder
sticks/wires will go. That way you won't Don’t press the brush hard to the surface. 17 Dust the edges and the indented line with
have to push the parts in and you won't If the surface is too wet you will get marks on black dust. Dust the red ball and the heart
damage them. The legs and arms are the surface, so it's better to work gradually with red dust. Be careful not to spread the
attached in the middle, which is why (steam, dust, steam again, dust again and so dust on the silver surface (take the excess of
I support them with pieces of paper towels on). I dusted the back first, then the the dust off the brush by rubbing it on a piece
in the next step. (M) front. Insert a #18 wire in the top of the head of paper towel). (R)
(centre of the circle). (0)
ASSEMBLE THE ROBOT AT TA C H T H E T O P P E R
THE FINISHING TOUCHES
Leave the topper to dry 18 The topper needs to be completely dry
13 Stick all parts together using a small Add the eyes before attaching it to the cake, or else it
amount of glue so that it doesn't ooze out. 15 Remove excess dust by brushing with a might start leaning to the sides. Trim the long
Support the arms and legs with pieces of soft, dry, clean brush. Roll small black balls skewer to the depth of the cake. I suggest
paper towel, so that they are drying at a and stick them in the eye indentations. Stick inserting a plastic straw under each leg. Trim
proper angle. If the legs don't dry out straight some black paste in the mouth and push it in them to the depth of the cake. They will
the topper will lean to the front or back. with the dresden tool. Paint the wire with support the weight of the topper.
Leave the topper to dry out completely (I left silver paint (silver dust dissolved in a small
it to dry for a few hours). (N) amount of alcohol). (P)
WWW.FOODHEAVENMAG.COM / MAY / JUNE cake decorating heaven 29

3
TECHNIQUES
2 HAND PAINTING, USING
1 TEMPLATES, USING CUTTERS
SKILL
LEVEL
TEACUP
CUPCAKES
You could present cupcakes in a teacup, or why not take it 2A
one step further and create Natasha Collins' project which
adds a mini teacup to the top of the cupcake in the teacup!
YOU WILL NEED with the size 4 brush, paint shading onto the
FOR THE CUPCAKES teacup and saucer.
• 12 cupcakes covered in white
fondant domes
2b Use a light tone of pink to paint the rose
and rosebuds on the teacup and saucer.
2B
TO DECORATE Paint in the leaves with a medium tone of
• edible food paste colours: pink, orange, soft green. Use the size 0 brush to paint the
yellow, blue, soft green, dark green, gold stalks of the rosebuds on the saucer.
EQUIPMENT 2c Switch back to the size 4 brush and paint
• paintbrushes: sizes 4, 0, and a brush for the centre of the rose with neat pink and add
gluing
• 150g (5½oz) modelling paste
some small details onto the rosebuds with
the same colour. Add shading to the leaves
2C
• confectioners’ glue with dark green.
• scalpel 2d Paint gold edges on the teacup and
• circle cutters: 40mm (1½in) and the saucer.
20mm (¾in)
PA I N T T H E P I N K C R O C K E RY
• cocktail sticks
• clingfilm 3a Use a pale to medium tone of blue and 2D
the size 4 brush to paint shading onto the
teacup and saucer.
C R E AT E C U P S & S A U C E R S
3b Use a light to medium tone of pink and
1a Colour a quarter of the modelling paste pale paint the rosebuds on the teacup and the
pink, a quarter pale blue and a quarter pale small dots on the saucer. Add the leaves and
yellow, and leave the remaining paste white.
1b Roll out the paste to a depth of 1-2mm
stalks to the rosebuds with a pale tone of soft
green; you may need to use the size 0 brush
2A
(1/32–1/16in). to paint the stalks.
1c Cut out the saucer using the larger cutter, 3c Add detail to the rosebuds with neat pink,
then take the small cutter and gently press it and use neat dark green on the leaves to
into the middle of the saucer shape. Make
four of each colour (I always make a few
indicate shadows.
3d Paint gold edges on the teacup and
2B
extra in case of any breakages). the saucer.
1d Roll a small piece of clingfilm into a
PA I N T T H E B L U E C R O C K E RY
sausage. Wrap the ends together to create a
30mm (1¼in) circle. Place the saucer on top 4a Use a pale to medium tone of blue and
of the clingfilm. Gently push down the
middle of the paste to form a saucer shape.
the size 4 brush to paint shading onto the
teacup and saucer.
2C
1e Cut out the teacup shapes using the 4b Use a medium tone of blue to paint the
template on page 104, cutting out four of flowers on the teacup and saucer.
each colour (again, making a few extras). Use this blue for the leaves and stalks too;
switch to the size 0 brush if your stalks
2D
MAKE THE WHITE CUP & SAUCER
aren’t fine enough.
2a Use a pale to medium tone of blue and, 4c Paint a gold line around the centre ring of

B I R T H D AY

B I R T H D AY
each saucer and on the handle and the

bottom of the teacup. Paint gold dots on the
lip of the teacup and the edge of the saucer.
PA I N T T H E Y E L L O W C R O C K E RY
5a Use a pale to medium tone of blue and,

with the size 4 brush, paint shading onto the
teacup and saucer.
5b Paint yellow flowers on the teacup and
3A 5A saucer using a size 4 brush. Use a medium

tone of pink for the smaller flowers, and paint
the final few flowers using white. Give the
white flowers a yellow centre. Paint the
leaves using a medium tone of soft green.
4A 5B 5c Add detail to the centre of the yellow
petals using neat pink, and use this to add
shading to the pink flowers. Add shading
onto the leaves with dark green.
5d Paint a gold line around the centre ring
3B 5C
and edge of each saucer and on the teacup.
FINISHING TOUCHES
6 Leave all the elements to dry.
3d 4B 7 Turn the teacups over and lay a cocktail

stick on the back of the shape (leave a small
gap at the top, to make sure that the stick
cannot be seen from the right side). Glue a
3A 4C 5D
10x20mm (½x¾in) rectangle of modelling
paste over the stick onto the back of the
teacup. Leave it to dry.
5A 8 Gently insert the cocktail stick of the

teacup into the middle of the saucer; push
down until the cup sits on the saucer. Place
3B 4A the cup and saucer on the cupcake.

9 If left at this stage, your cupcake will be
perfectly charming. But if you want to add
some extra interest to the cakes, then you
5B can mirror the pattern that you have painted
3c 4B
on the saucer around the edge of the
cupcake, or even just add some gold dots.
5C
3d 4C
5D The project on pages
30-32 is taken from
The Painted Cake by
Natasha Collins,
photography by
Nathan Pask,
published by
Murdoch Books
(£16.99).

Look what I made!
It’s over to you for our reader gallery... puppy sat there watching
the proceedings, which is
Do you have a cake you’re really proud of decorating? Send a high-resolution photo why I included the puppy
to jessica.clark@anthem-publishing.com and be in with a chance of winning between them! It’s not
perfect, but my daughter
a bumper hamper from the lovely people at Rainbow Dust Colours Ltd...
and her fiancé loved it. It’s
definitely given me the
courage to go ahead with
her wedding cake.
B Kerry Thornley
I am a self-taught baker,
and I make cakes in
between looking after my
two children. My
daughter's first birthday
was coming up, so I
decided to make a smash
cake and an edible cake.
That way, we could have
lots of mess and some cool
photos of her plus some
yummy cake to eat! I was
really surprised how well
B my cake turned out.
C Sally Carr
A My son’s girlfriend and
I made this cake for her
nan’s 80th birthday. She
loved the cake and shared
it with all her friends – she
was so proud!
D Josie Hobbs
I make cakes as a hobby
and I made this cake for
my dad's 70th birthday,
as he is a keen golfer.
E Jayne Tremble
I made this cake as an
Easter gift. I'm a self-taught
baker and just make and
D decorate cakes for friends
and family as a hobby. This
was a gravity-defying
A Deborah Mountain and decided to give it a go chocolate sponge cake
My daughter recently got as her engagement covered with chocolates!
engaged and has asked cake… And here’s the
me to make a 3-tiered cake result! When her fiancé F Karina O’Brien
C
for her wedding. I'd never popped the question on I made your Easter bunny
made a tiered cake before the beach, their new cake from the latest Cake

READER GALLERY
Decorating Heaven and

I’m pleased with how it
came out. The ears didn’t
come out quite as well
as I would have liked,
but it’s not that easy to
decorate a cake with a
two-year-old pulling at
your leg! I love all the
projects in your magazine.
G Andrea Williamson
I made this cake for my
partner's 70th birthday.
I even added working
headlights and tail lights
on it to add to the realism.
I am mainly self-taught
and love a challenge!
H Jennifer Beadel
+
I am a self-taught
baker (a nurse by
trade) and I made this
cake for my mother
in-law’s birthday. E F
I Sarah Blockley
I am 15 years old and love
baking and cake decorating
when homework and my
athletics training allows.
I really enjoy reading Cake
Decorating Heaven and,
inspired by the fabulous
front cover by Blue Door
Bakery, I had a go at making
my own Easter bunny
cake. It was the first time
I fondant-covered a large G
cake and I am very pleased
with how it turned out!
SEND US S TA R
YOUR PICS BAKER

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baker will win a
gorgeous cake
decorating hamper packed with
goodies from Rainbow Dust Colours
(www.rainbowdust.co.uk). If you’d
like us to feature your decorated cake
in the Look What I Made! section of
the next Cake Decorating Heaven,
just send your high-resolution
photos to jessica.clark@anthem-
publishing.com. Please include your H I
name and a few details about the
cake you’ve made.

36 cake decorating heaven MAY / JUNE /
TECHNIQUES 3
PIPING ROYAL ICING, CREATING A MARBLE EFFECT 2
SKILL
LEVEL
Bouquet
COLLECTION
Create vibrant floral designs in your favourite colours with
this inspiring biscuit bouquet from The Biscuiteers.
It would make a lovely gift for a birthday, or just because!
YOU WILL NEED 4 Using yellow line icing, pipe small petals all
M A K E T H E PA N SY
FOR THE BISCUITS around each flower.
• a batch of round biscuits • Line: purple/yellow/white 5 Finally, using brown line icing, pipe small
TO DECORATE • Flood: purple/lilac/yellow/hot pink dots in the centre of each biscuit, to create
• a batch of royal icing, divided into the sunflower's seeds. Allow to fully dry.
line and flood consistencies, and 1 Pipe the outline of your pansy on each
MAKE THE PEONY
coloured as below biscuit with purple line icing. Make sure you
• food colouring gels: purple, yellow, lilac, nip in to define each petal, but do not bring the • Line: white
hot pink, white brown line down into the centre of the shape. Leave • Flood: white/hot pink
EQUIPMENT to dry for 10 minutes at room temperature.
• wooden skewers (to be used during 2 Once dry, flood the outer edge of the 1 Using white line icing, pipe the outline of a
baking – see below) flower with purple flood icing. Randomly fill peony on each biscuit (nip in slightly to define
in the rest of the area with lilac, yellow four main petal shapes). Leave to dry for
Make your biscuit dough according to your and hot pink flood. Use a cocktail stick to 10 minutes at room temperature.
favourite recipe, but roll it out to a thickness of drag the colours into each other – this is 2 Once dry, flood the shape with randomly
7mm. Cut into desired shapes. Before baking, called 'feathering'. placed areas of white and hot pink flood
carefully thread wooden skewers through the 3 Place the biscuits onto a baking tray and icing. Use a cocktail stick to swirl the two
centre of the biscuits, taking care not to break into an oven set to the lowest temperature colours around in a circular motion – you
the surface of the dough. Bake as usual. (50°C/Gas Mark ¼) for 40 minutes, or until want to create a marbled effect.
the icing has set hard. 3 Place the biscuits onto a baking tray and
4 Use purple line icing to pipe around the into an oven set to the lowest temperature
flower edge and into the centre to create (50°C/Gas Mark ¼) for 40 minutes, or until
petals. Use yellow line icing to create the the icing has set hard.
middle of your flower, finishing with a dot of 4 Using white line icing, pipe ruffled petals
white right in the centre. Allow to fully dry. (follow the photograph – it's easiest to work
from the centre outwards). Allow to fully dry.
MAKE THE SUNFLOWER
• Line: yellow/brown
• Flood: yellow
1 Using yellow line icing, pipe the outline of a

sunflower on the biscuit, rather like a sun,
then pipe a small circle in the centre. Leave to
dry for 10 minutes at room temperature.
The project on pages 2 Once dry, flood the shape with yellow
36-37 is taken from
Biscuiteers Book of flood icing.
Iced Gifts, by 3 Place the biscuits onto a baking tray and
Biscuiteers, into an oven set to the lowest temperature
published by
Michael Joseph (50°C/Gas Mark ¼) for 40 minutes, or until
(RRP £20). the icing has set hard.

So you want to start
A CAKE BUSINESS?
If you’ve been thinking for a while that you’re ready to turn your hobby into
a proper business, now’s the time! Let Sherry Hostler guide you through…
B
efore you do anything else, it really helps to put really stops! You will have the initial spend on tools, tins
together a business plan. It doesn’t have to be and other equipment, but there will also be ongoing costs
an all-singing, all-dancing official document, for boards, boxes, edibles and training… and then there’s
but it should really cover the following: your always that textured roller that you just can’t live without!
company name, your objectives, your charging structure Just as important is your charging structure. Work out
along with start-up and running costs, marketing and the cost of all your ingredients from the flour to the ribbon
advertising, competition, your USP and a training – and then you need to work the costs out for each SIZE and
programme. It sounds like a lot, doesn’t it? You’re right, it SHAPE of cake you make, along with each TYPE of cake.
is! But getting these essentials in place will make life a lot Yikes! I always found it worked well to have a base rate to
easier in the long run. Here’s some advice to start you off: cover the making and icing of each cake, and then add on an
hourly rate for decorating time. My best advice is to a) never
Choosing a name sell yourself short and b) keep on top of all your finances, as
This is very important as hopefully you will be using and this will be particularly useful when doing your tax return.
loving it for a long time to come. Make sure that you do Yuck. But remember, it is a legal requirement you choose to
plenty of research on other cake company names out there. ignore at your peril!
It is good to pick one that won’t be confused with any other
company as you want your reputation to be distinct and Registering with official bodies
separate from others. My first business name was The Cake You may have guessed after my last comment that one of
House, which I loved, but there were companies out there the official bodies you need to register your business with
with the same name, which was confusing for my is the HMRC. They need to know that you are self-employed
customers. After a while, I changed it to incorporate my even if you’re only part-time. It’s quite easy to register as a
own name as no one else had that! sole trader and there is plenty of information on their
At the same time, you should do some research on website to help you. www.gov.uk/government/
domain names because having a website is an important organisations/hm-revenue-customs
part of setting up a home cake-making business. You also need to register your business with the local
You don't want to waste lots of time authority’s environmental health service, and
deciding on the perfect business name, this must be done at least 28 days before
only to then do a domain name you start trading. They will send
search and find that ‘Cakey someone to assess your working
McCake Face’ is already taken! environment and give you a rating.
Don’t be put off by this, as there is
Costing information on the government’s
I cannot stress how important website to help you prepare for their
good accounting is. It’s hard not visit, but do make sure you are
to get swept up in the excitement aware of good food hygiene
of producing gorgeous creations, practices. You can even enrol on a
but do set aside some time to work short Level 2 Food Safety class, which
out your set-up costs, which is an will help you understand what is
element of cake decorating that never required in your working environment.

S TA R T I N G A C A K E B U S I N E S S
It’s also worthwhile to get permission from your so once you have your
mortgage lender if you own your own home, or from your domain name and your
landlord if you are renting, as your new business will affect hosting packaging you
your home insurance. With that in mind… can get really creative.
I could talk for hours on
Insurance this subject but to avoid
Very, very important. Just imagine if someone became ill you dozing off, the most
after eating one of your cakes! It doesn’t bear thinking important things are to
about, but you really have to. Public liability and product give it a simple, clean
liability will cover you if you are sued for injury or damage, feel, make it easy to
and you can also take out cover on your tools and stock. navigate, use a simple
A good starting point is to join the British Sugarcraft easy-to-read font and
Guild (www.bsguk.org) who also provide good basic cover. really, really good
photographs (that’s a
The small print whole other topic in itself!). Perhaps most importantly,
Work out your Terms & Conditions. There are lots of factors make sure to feature your contact details.
that you might not think about in advance. How will you While we are still online, it’s very beneficial these days
accept payments? Will you deliver cakes or make them to set up social media accounts on platforms such as
collection only? How late will you accept alterations to Facebook, Instagram, Pinterest and Twitter. Keep them
orders? What’s your cancellation policy? There’s a lot to updated with plenty of engaging posts and mouthwatering
think about, most of which you will only realise when you photographs. Try to interact with others as much as
come unstuck. We live and we learn! possible – get out there and share your work, because if
you don’t, how will anyone know how good you are!
Website So, you still want to start a cake business? Good for you.
This is your shop front, so make it look as appealing as you It’s hard work sometimes, but it’s always incredibly
can. It’s relatively easy to set up your own website these satisfying. Now you just have to turn it into a reality.
days using a theme on a well-known website creation tool, Good luck!

KIDS 3
2
SKILL
LEVEL
TECHNIQUES
SUGARPASTE MODELLING,
EMBOSSING
STRAWBERRY
BASKET CAKES
Make these pretty cakes topped with a handmade sugarpaste strawberry this summer.
MAKES 12 1 Dust the work surface with icing sugar 5 Preheat the oven to 180°C/Gas Mark 4
FOR THE CAKES and roll out the white sugarpaste icing to and line a 12-hole muffin tin with gingham
• 175g (6oz) butter a thickness of 5mm (¼in) using the and/or red paper cupcake or muffin cases.
• 175g (6oz) caster sugar basketweave rolling pin. Cut out 12 round 6 Put the butter, caster sugar, eggs
• 175g (6oz) self-raising flour discs to fit your cakes. Set aside for at least and vanilla extract into the bowl of a
• 3 free-range eggs 4 hours to allow to dry. free-standing electric mixer (or you can
• 1 tsp vanilla extract 2 To make the sugarpaste strawberries, use a handheld electric whisk and mixing
TO DECORATE make around 30 red pea-size balls. Roll out bowl). Then sift in the flour, lifting your sieve
• sugarpaste: white, red, green on a work surface lightly dusted with icing quite high to incorporate air, and beat for
• seedless strawberry jam sugar, elongating them to resemble a 1-2 minutes until light and creamy. Divide
EQUIPMENT strawberry. Using a cocktail stick, poke the mixture evenly among the paper cases.
• basketweave rolling pin indentations all over the strawberries as 7 Bake in the preheated oven for
• round cutter shown above. 20-25 minutes or until risen and a skewer
• small star-shaped cutter 3 Roll out some green sugarpaste icing inserted into one of the cakes comes out
to a 3mm (1⁄ 8in) thickness on a smooth clean. Remove from the oven and leave to
work surface lightly dusted with icing cool in the tin for 10 minutes. Transfer to a
sugar. Cut out 30 tiny leaves with a small wire rack to cool completely.
star-shaped cutter. 8 Spread each cake with a thin layer of
4 Attach a leaf to the top of each strawberry, seedless strawberry jam and place each
This project is taken from poking in the centres with a taper-cone sugarpaste disc onto a cake. Top each cake
Amy’s Baking Year by modelling tool or a cocktail stick and draping with 1-3 sugarpaste strawberries.
Amy-Beth Ellice,
published by Metro
the leaf points down the side of the
Books, RRP £14.99. strawberries. Set aside to dry.

READING
THIS?
SO ARE
OTHERS
Get your business noticed,
advertise on this page
Get in touch with Eleanor to find out more

on eleanor.ford@anthem-publishing.com
01225 489984
YOU WILL NEED
FOR THE CAKE
• a rectangular chocolate cake, baked
in a 28x38cm (11x15in) cake tin
TO DECORATE
• 960g (1lb 14oz) Italian meringue
buttercream
• 370ml (12fl oz) sugar syrup
• 350g (12oz) yellow sugarpaste
• 225g (8oz) pink sugarpaste
• 125g (4oz) purple sugarpaste
• 1.5kg (3lbs) white sugarpaste
• gel food colourings: turquoise, red,
and leaf green
• 60g (2oz) gum paste
• icing sugar for rolling sugarpaste
• clear piping gel
• vegetable fat
EQUIPMENT
• squeezy bottle
• pointed sculpting tool (cel stick)
• lollipop stick
• 18-gauge floral wire (for the cherry
stem)
• non-stick mat or board
• small non-stick rolling pin
• paintbrush
• serrated knife
• ruler
• 40cm (16in) square cake drum
• spatulas, small offset and medium
straight
• sugarpaste smoother
• clay extruder with half-moon
faceplate
D AY 1 P R E P I T
Prep the cake
GIANT
1 Bake the chocolate cake, then transfer
to a wire rack and let cool completely in
the pan. Cover tightly with clingfilm and
CAKE SLICE
refrigerate overnight.
2 Prepare the buttercream following
your favourite recipe, then cover
the bowl tightly with clingfilm and
The wow factor of this cake by Yolanda refrigerate overnight.
Gampp is definitely its jumbo size and 3 Prepare the sugar syrup, then cool to
room temperature. Pour into your squeezy
rainbow colours – not forgetting the bottle and refrigerate.
3
oversized cherry on top! 2
4 Now it’s time to colour the sugarpaste.
The yellow and pink sugarpastes are
1
pre-coloured, so no prep there! To
TECHNIQUES
MODELLING SUGARPASTE, lighten the purple sugarpaste, mix
SKILL
CAKE CARVING the purple sugarpaste with 125g (4oz)
LEVEL
white sugarpaste and knead to combine

B I R T H D AY
thoroughly. To make teal sugarpaste,

mix 225g (8oz) of white sugarpaste
with turquoise food colouring and knead
until evenly coloured. Wrap each ball of
sugarpaste individually in clingfilm and set
aside in a cool, dry place.
Make the cherry

5 Take 40g (1½oz) of the gum paste and
add red food colouring until it’s the colour
of a cherry. Dye the rest of the gum paste
using leaf green food colouring. Set the
green aside for now.
6 Roll the red gum paste into a ball (like
an oversized cherry) and use the back of a
knife to mark the indent line in the cherry,
from the centre of the top to the centre of
the bottom.
7 Make an indent with a pointed sculpting
tool where the stem will go. Using a lollipop
stick, poke a hole halfway up through the
bottom of the cherry. (Later you’ll use the
lollipop stick to affix the cherry to the cake.)
A
Set aside to dry overnight.
Make the cherry stem

8 Cut a 7.5cm (3in) length of floral wire to
match the size of your cherry. On a non-
stick mat or board, using a non-stick rolling
pin, roll out a small piece of the green gum
paste into a cord about 2.5cm (1in) long and
thicker than the wire. Brush a bit of piping
gel onto the wire and push the wire up
through the gum paste cord, twisting the
wire while you insert it into the gum paste.
Continue to roll and shape it a little in your
hand to look like a stem. Trim away the
bottom 1cm (½in) or so of the gum paste
to leave some wire exposed to fit into the
cherry later on. Set aside to dry overnight.
Make the sprinkles

9 Roll 15g (½oz) of each of the coloured
sugarpaste into thin cords. Cut the cords
into even lengths with a paring knife, then
use your index finger to thin each piece out.
Let them curve slightly so the sprinkles look
more realistic. Set aside to dry overnight. (A) B
D AY 2 C A K E I T
1 Remove the buttercream from the fridge 3 Cut an M shape into the cake to make create a simple paper template to make
and let it come to room temperature. This three large triangles and two half-triangles. sure all the pieces are the same shape. (B)
may take a few hours. Put together the two half-triangles to make 4 Lay out the four wedges on a clean
2 Remove the cake from the pan and peel off a fourth triangle. Round out the shortest work surface and shower them with
the parchment. Set the cake right side up, and side of each triangle so it looks like it’s been sugar syrup. Let the syrup soak in fully
level it using a serrated knife and ruler. cut from a round cake. You may want to before continuing.

5 Ice the top of three of the wedges
with the buttercream. On a 40cm (16in)
square cake drum, set each wedge on its
long side and sandwich all four wedges
together, making sure they align. If the
curved ends are uneven, trim them with
the serrated knife. (C)
6 Use a small offset spatula to crumb coat
the cake with the buttercream. Transfer to
the fridge to chill for 20-30 minutes, until
the crumb coat is firm to the touch.
7 Using a medium straight spatula, apply
another layer of buttercream smoothly
over the crumb coat. Return to the fridge
for another 20-30 minutes, until the
buttercream is firm to the touch.
Time for sugarpaste

8 Measure one triangle side of the cake. On
a non-stick mat or board, using a non-stick
rolling pin and icing sugar, roll out a piece
of sugarpaste the colour you want for your
bottom layer (I used yellow) large enough
to cover that area. Cut one side of the rolled
sugarpaste into a straight line and press it
against the cake with the straight edge flush
C against the cake drum. Trim away the excess
with a sharp paring knife.
Create sugarpaste cake layers

9 Measure the length and width of the top
of your cake (the part that looks like the side
of the cake slice). Each band of sugarpaste
should be a bit longer than the top of your
cake. Divide the width of the cake by 4 to
determine how wide each band should be.
Roll out each of the four sugarpaste colours
and trim them to the correct width.
10 Arrange the bands on the cake surface
and smooth with a sugarpaste smoother.
Trim any excess with a paring knife. (D)
Cover the rest of the cake

11 Roll out white sugarpaste to a 5mm
(¼in) thickness. Measure and cut panels
slightly larger than needed, apply them
to the cake, and trim any excess. When
trimming the sides, make sure the slice is
facing away from you, so your hand doesn’t
brush against the coloured sugarpaste. Hold
the blade of the knife flat on the cake and
level with the angle of the cake slice. (E)
Make the filling

D 12 Mix the white sugarpaste with a little
fat to soften it, then roll some of the

B I R T H D AY
sugarpaste into four cords. Push each cord

through a clay extruder using the half-moon
faceplate. (You will only need three cords,
but it’s good to have an extra on hand in
case one doesn’t work out quite right.) (F)
13 Brush a little piping gel where the
coloured sugarpaste bands meet on the
side. Attach the cords, creating a slight
wave in each one to give them a more
realistic look.
E Make the swirl of ‘icing’

14 Roll some of the white sugarpaste into a
cord 1cm (½in) thick and 50cm (20in) long,
then coil it up on itself. Apply to the cake
using piping gel.
Make sugarpaste ‘piping’

15 Roll out another length of white
sugarpaste cord 1cm (½in) thick. Cut it into
six 6cm (2½in) pieces. Curl one end of each
piece under to create a ‘wave’ effect, then
shape the trailing end of each wave on a
slight angle to allow the next ‘wave’ to sit
snugly against it. Apply to the edge of the
cake using piping gel.
16 Gently push the cherry stem into the
gum paste cherry, then attach the whole
cherry to the sugarpaste icing swirl using
the lollipop stick. Finally, attach sprinkles
by dabbing a small amount of piping gel on
each. Place sprinkles wherever you like –
have fun with decorating your cake!
The project on
pages 42-45 is taken
from How To Cake It
by Yolanda Gampp,
published by
William Morrow,
an imprint of
F
Harper Collins
(RRP £20).

C O F F E E A N D C A K E W I T H…
Karen Portaleo
cake sculptor extraordinaire…
Humpty Dumpty When did you first start decorating and Where do you get your inspiration from? Do you
and Ageing Face
are part of the
sculpting cakes? have any secrets for continually coming up with
2018 ‘Portaleo I began working with cake around 2005, but did not exciting new ideas?
Portmanteau’ explore the possibilities of sculpting with cake and edible Usually the client or project I’m working on provides the
UK Road Tour
materials until a few years after that. Televised cake shows story, and I’m happiest when I get just a few words about the
were beginning to take off, and suddenly I saw that this event, and then I’m set free to run with my imagination.
part-time job I had could actually be extremely artistic. Sometimes looking at the work of other artists, (not cake,
necessarily), inspires me. I love old churches and museums.
How did you decide to make it your career? Just seeing what some humans are able to accomplish
It was never my intention to be a cake decorator, but as pushes me to try harder!
my experience grew, and I started being invited to appear
on televised cake shows, I started thinking that What’s your design process and how long does
maybe this was the next path for me. I’ve had many it take you?
careers, and as an artist and a single mom, I’ve Usually, if I have some time before the cake is due, I’ll
learned to be fluid and open to new paths both artistically brainstorm for a little bit, then put the ideas on the back
and financially. burner to percolate a little. Then there’s always that early
morning when the idea wakes me up, almost fully formed.
How would you sum up I love it when that happens. I’m super-creative first thing in
your style and why? the morning, before I even open my eyes. And then
My work is often called sometimes, when I have to hit the ground running on a
Cake International Show images: Robby Dee Photography
‘whimsical’, and I’m okay cake, I just start stacking the layers and planning as I go!
with that. Cakes are for
celebrations, after all! Some Do you have a ‘typical’ day?
of my work veers into a sort of My first thought when answering this question was of the
darker, more Halloweenish Dowager Countess from Downton Abbey saying:
aesthetic, and I’m very “Weekend? What’s a weekend?”. Typical day? I don’t have
comfortable in that arena as many! Since I teach internationally, a typical day can be
well. ‘Whimsically Unusual’, boarding a plane for an 18-hour flight, waking up in a hotel
perhaps? I love everything room and making horrible hotel room coffee, teaching,
Halloween, and tend to shopping in a street market… Or getting my daughter to
decorate my home more for school, going to the cake studio and working, then home
that than any other holiday! again to make dinner. It is more rare these days, but there

COFFEE AND CAKE WITH...
are times when I rush back to the studio after dinner and things! And promise yourself
work through the night. And then some days, I just lay in that you won’t post any of it!
a catatonic state on my porch, staring at the ceiling fan, We put too much pressure on
completely exhausted! the outcome otherwise, and
so work with the idea that we
What has been your greatest challenge in need to create something
cake decorating? amazing our first time out. I think this demolishes Karen working on
I think cake decorators would agree that delivering the cake is creativity. Fearless exploration is a much better teacher, her Old Woman
design at the Cake
always the most challenging part! But in truth, for me it’s been and you won’t approach learning fearlessly if you’re trying International Show
challenging to spend so much time travelling and teaching, to impress other people right away. Do this just for you first. in November 2017
whilst also having new work to post on social media. As the
cake world evolves (which is happening QUICKLY!), artists Can you tell us your top three cake tools you couldn’t
want to learn new skills, try new things, expand their live without?
capabilities, so cakes now have to be innovative in some way. I love my PME Dresden leaf and flower tool, my beautiful
It’s inspirational, actually, but challenging as well. set of metal tools from Cerart, and a few old wooden tools
I have from my clay-making days.
What’s the most memorable cake you’ve Karen created this
grumpy goblin for
ever created? What’s next for you? The Labyrinth
I created a cake for the 30th anniversary of the movie I’ve got a full schedule of teaching this year, Masquerade Ball
Labyrinth, and was given total freedom to create a ‘goblin’. including my UK tour, which we have named
She was layer upon layer of red velvet cake, and a big The Portaleo Portmanteau UK Road Tour 2018!
grumpy goblin face, and I just loved her! I had so much fun I’ve even designed a logo, which I’m quite
creating her, and then serving her at the Masquerade Ball! delighted with. We may put it on some
That cake will probably always stand out for me. merchandise for the students who come to the
classes. Besides that, I do have a few very exciting
What top tips would you give to someone cakes lined up between trips, and I’ll be taking
just started sculpting cakes? short trips with my daughter to look at colleges!
I always recommend that people start with the knowledge
that they are going to have to invest a bit in this craft. Book onto Karen’s 2018 tour at
Classes are always great, of course, but I suggest going out www.sweetmediasolutions.co.uk
and buying some materials like fondant and modelling or find out more about her work at
chocolate, and then plan on ruining it by trying a million www.karenportaleo.com

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YOU WILL NEED
FOR THE CAKE
• 15cm (6in) square cake
• 20cm (8in) square cake
TO DECORATE
• sugar syrup
• 1.7kg (3lb 12oz) ganache
• 2.1kg (4lb 10oz) ready-to-roll
ivory sugarpaste
• 700g (1lb 7oz) ready-to-roll
sugarpaste, for display board
(optional)
• cornflour, for dusting
• royal icing
• 250g (9oz) flower paste
• sugar glue
• sugar pearls
• edible crystals (or flat-backed
diamantés)
• tiny dragees (cachous)
EQUIPMENT
• 15cm (6in) square cake board
• 20cm (8in) square cake board
• 25cm (10in) square cake display board
(optional)
• butchers’ skewers (for stacking)
• 2m (79in) of 15mm (5/8 in) wide satin
ribbon, cream
• 2m (79in) of 10mm (3/8 in) wide satin
ribbon, pale pink
• double-sided adhesive tape
• ganaching tools
• icing tools
• rose petal cutters
• ball tool and petal pad
• frilling tool
• apple tray
• piping bag and no.2 piping tip
• tweezers
Jewelled • paring knife

• paintbrush
FLOWERS
• pins
• scissors
This cake design is perfect for the

modern romantic: the square cakes
are a contemporary shape softened This project is taken
from Planet Cake
3
with the delicate bejewelled flowers. 2
Love and Friendship:
Celebration Cakes for
1 Special Occasions
TECHNIQUES by Paris Cutler,
WORKING WITH SUGARPASTE, STACKING CAKES, photography by Chris
MODELLING AND ATTACHING FLOWERS, Chen, published by
SKILL
ADDING EMBELLISHMENTS Murdoch Books,
LEVEL
RRP £14.99.

WEDDING
A B C
1 Prepare and ganache the square cakes the cakes to the display stand or covered
and allow to set overnight. cake display board.
2 Cover the cakes with the ivory 8 Use a flexible tape measure to check
sugarpaste. The most important technique the lengths of ribbon required for the base
is to secure the corners immediately, as of each tier. Wrap the wider cream ribbon
soon as the icing is on the cake. Use both around the cake and adhere with double-
hands and work on the corners first. Push sided tape. Place the join at the back of the
the icing right down the corners. Now cake or cover with a small neat bow. Apply
manipulate the icing on the straight side the pale pink ribbon over the top, following
to achieve a neat finish. Once the icing is the same method.
trimmed all around the base, use the acrylic 9 Roll out the flower paste to 2mm (1/32in)
smoothers as for the round cake. For a thick. Use the rose petal cutters to cut five
sharp edge, use two flexiscrapers and petals for each flower (40 petals for eight
work them against each other. Allow flowers in total). Thin the edge of each
to set overnight. petal, using a ball tool on a petal pad and
3 If you are using a display board, cover it add a slight ruffle to the thinned edges
with the extra sugarpaste icing and allow with the frilling tool.
to set overnight. 10 Place the petals in the hollows of an
4 Place the cake on a temporary cake apple tray and use sugar glue to stick the
board. Place a plain cake board the same points of the petals together in the centre,
size as the top tier in the centre of the creating a flower. (A)
bottom tier and use a ruler to ensure that it 11 Put sugar glue in the flower centre and
is centred. Trace around the cake board to place pearls, crystals and cachous in the
scribe an outline in the icing of the bottom glue using tweezers. (B)
tier and remove the cake board. 12 Leave the flowers in the apple tray until
5 Insert four butchers’ skewers into the of royal icing to help stick the top tier onto they are almost dry. It’s best to place them
bottom tier, equally spaced and just inside the bottom tier. Spread the royal icing on the cake while they are still slightly soft
the scribed outline. Use a pencil to mark inside the scribed circle using a small so that any gaps can be filled and
the height of the cake on the skewers. Snip crank-handled palette knife. petals interlocked. (C)
off the length of the butchers’ skewers just 7 Use the large crank-handled palette knife 13 Fill a piping bag with royal icing and
below the marked height with secateurs. to lift and help position the top tier of the use it to adhere the flowers to the cake in
6 Replace the skewers in the cake, pushing cake on the bottom tier, aligning the edges a cascade down the front side. Be careful
them all the way in. Prepare a small amount with the scribed outline. Carefully transfer as the flowers are fragile.

PROMOTION
A - Tala Cooling Rack

£6, www.dunelm.com
e
cake for th
Make this dding on Allows steam to evaporate from all
Royal we 2018 surfaces, cooling cakes faster. Cover with
19th May greaseproof paper to avoid damage when
cooling fragile cakes.
B - Tala Cook’s Measure
£6.50, www.dunelm.com
The Cook’s Measure is calibrated in both
metric and imperial and it measures in
ounces, grams and American and English
cups and pints. Skip the scales and simply
pour ingredients up to the desired level for
speed and accuracy.
C - Tala Icing Turntable
£6, www.amazon.com
This smooth revolving turntable is
essential for keen cake decorators.
D - Tala Performance Non-Stick 20cm dia
Round Sandwich Cake Pan
£9, www.dunelm.com
Create this crowd-pleasing Tala offer a wide variety of sandwich cake

tins and, purchased with its counterparts
of differing sizes, this tin is perfect for
cake for the Royal wedding tiered cakes with layers of filling and
showstopping naked cakes. The loose
base allows quick release and is
With these brilliantly British products and tips from Tala (www.talacooking.com) embossed with the tin size for ease.
E - Tala Originals Stoneware Blue 24cm
Mixing Bowl
£20, www.selfridges.com
A
Made from high performance and
extremely durable material for the best
C cooking and baking experience.
F - Set of 3 Spatulas
B £5, www.debenhams.com
Perfect for smoothing and handling
Royal wedding cake by Hannah Wiltshire (www.bathbabycakes.com)

delicate cake decorations, these spatulas
are made of stainless steel and are
dishwasher safe.
G - Cake Leveller
F
D £4.50, www.dunelm.com
Create beautiful, level cake structures to
give your design the perfect foundation.
H - Stainless Steel Palette Knife
E £2.99, www.amazon.com
G This angled palette knife is essential
for lifting and spreading icing onto cakes
and biscuits. It’s ideal for smoothing
H corners too.
Go to www.foodheavenmag.com for step-by-step instructions on how to make this cake!

C U T- O U T- A N D - K E E P G U I D E
7
TO DECORATE
• 20-30g (¾-1oz) ganache per cupcake
• 20-30g (¾-1oz) ready-to-roll
sugarpaste per cupcake, coloured
• small amounts of ready-to-roll
sugarpaste, plus extra to decorate
• food colouring paste
• royal icing
• gold edible paint, for ‘love’ and tiny
hearts cupcakes
• silver dragees, for quilted cupcake
EQUIPMENT
• ganaching tools
• icing tools
• pasta machine
• rolling pins, small and large
• piping bag and no.1 nozzle
• paintbrush
• stitching tool
• frilling tool
• baking paper
The techniques on • 2B pencil
pages 53-59 are • waxed cardboard
taken from Planet
• paring knife
Cake Love and
Friendship by Paris • flower plunger cutter
Cutler, photography
by Chris Chen,
1 Ganache the cupcakes and cover them
published by
Murdoch Books with sugarpaste. Leave overnight to set.
(£14.99).

BOW
1 Roll a small amount of sugarpaste in the
pasta machine until it is approximately 3mm
(1/8in) thick. Cut the icing into 1.5cm (5/8in)
strips, then cut two 3cm (1¼in) pieces with
one end cut at an angle; cut two 5cm (2in)
pieces for the bow loops; and cut one 1.5cm
(5/8in) piece for the centre of the bow.
2 Fold one of the 5cm (2in) pieces in half to
1
form a bow loop.
3 Pleat the joined ends together.
4 Pleat the flat ends of the 3cm (1¼in) pieces
and use a little water to stick them on the
cupcake in a V shape to form the ribbon tails.
No.
Stick the bow loops in place over the point
of the V.
5 Finish the bow by wrapping the short piece
of icing over the centre between the loops.
LOVE
1 Make sure the icing has set so that it is firm
enough to pipe on. Make a batch of white
royal icing and fill a piping bag fitted with a
no.1 piping nozzle.
2 Trace or copy your chosen lettering onto the
icing, or work freehand if you are confident.
3 Pipe the royal icing over the lettering. Allow
to dry.
4 When the piped icing is dry, use gold
edible paint to paint the letters, or mix a small
amount of edible gold lustre dust with cake
decorator’s alcohol and apply it to the letters
using a fine paintbrush.
No. 2
7 W AY S W I T H C U P C A K E S
TINY HEARTS
no.1 piping nozzle.
2 Pipe the royal icing to make little hearts.
The hearts are created by placing two
teardrops side by side with points touching.
3 When the royal icing is dry, use gold edible
paint to paint the hearts, or mix a small
amount of edible gold lustre dust with cake
decorator’s alcohol and apply it to the hearts
using a fine paintbrush.
3
No.

QUILTED CUPCAKE
1 While the icing is still soft, use the back of a knife or the edge of a ruler to mark a cross through
the centre point of the cupcake. Add two more lines evenly spaced on each side of the arms of
the cross to form the quilt pattern.
2 Run a stitching tool along the marked lines.
3 Use the tip of a paintbrush handle or a frilling tool to make indentations where the lines cross.
4 Push a silver dragee into each indentation.

ROLLED
ROSE
no.1 piping nozzle.
2 Pipe the royal icing in straight lines radiating
out from the centre of the cupcake.
(1/8in) thick. Cut the icing into a 3cm (1¼in)
wide strip and trim the ends square. Cut the
strip into 8cm (3¼in) lengths and keep them
covered until ready to use.
4 Take one strip at a time and start rolling it,
slightly folding the top edge outwards as you
roll to create a petal effect.
5 Pinch the rose at the base and cut off any
excess icing.
6 Stick the rose in the centre of the iced
cupcake, using a dab of water.
No.
5
A BIRDIE
TOLD ME
1 Make sure the cupcake icing has set.
Make a template of a bird from waxed
cardboard. Colour a small amount of
sugarpaste for the wings (or use scraps left
over from icing the cupcakes).
(1/8in) thick. Use the template and a sharp
paring knife to cut out the bird shape. If you
are confident, you can cut out the bird
shape freehand.
3 Place the bird shape on the cupcake using
a small dab of water applied with a
paintbrush to stick it down. Repeat steps
2 and 3 to cut and place the bird’s wings.
4 Make a batch of white royal icing and put it
into a piping bag fitted with a no.1 piping
nozzle, then pipe legs for the bird in the
royal icing.

6
No.
WWW.FOODHEAVENMAG.COM
DAISY
1 Make sure the cupcake icing has set. Roll a small amount of white sugarpaste in the pasta
machine until it is approximately 3mm (1/8in) thick. Use a flower plunger cutter to cut out one
flower for each cupcake.
2 Press the end of a frilling tool into each petal.
3 Carefully transfer the daisy to the cupcake, placing it off-centre. Use your finger to slightly curl
up the end of each petal.
4 Roll a small ball of yellow sugarpaste and adhere in the centre of the daisy with a tiny dab of water.
No.

3
TECHNIQUES
2 PIPING BUTTERCREAM
1
SKILL
LEVEL
SUCCULENT
& CACTI PLANTER
Surprise Dad with this fun edible cacti planter by Neetha Syam from
Buttercream Petals Cake Art School (www.buttercreampetals.com).
A B A B
C D C D
YOU WILL NEED

GREEN & ORANGE SUCCULENT BLUE SUCCULENT
FOR THE CAKE
• loaf cake covered with chocolate 1 Take a flower nail and stick a piece of 1 Take a flower nail and stick a piece of
buttercream square greaseproof paper on top of it using square greaseproof paper on top of it with
TO DECORATE some buttercream. some buttercream.
• green buttercream (Wilton dark green 2 Prepare a piping bag with the Wilton 2 Prepare a piping bag with the Wilton
and tint of Wilton Black) 352 nozzle and fill with half green 81 nozzle and fill it with blue buttercream.
• orange buttercream (Wilton Orange buttercream and half orange buttercream. 3 Pipe a circle the size of the succulent you’d
and tint of Wilton Black) 3 Pipe a circle the size of the succulent you'd like to pipe and fill it with a thin layer of
• white buttercream (I used Sugarflair like and fill it with a thin layer of buttercream. buttercream. Now position the nozzle at a
superwhite) 4 Now position the nozzle at a 30-degree 30-degree angle and apply firm pressure to
• blue buttercream (I used Wilton Royal angle and apply firm pressure to release a release a good amount of buttercream,
blue and tint of Wilton Black) good amount of buttercream, which will which will form the base of a U-shaped petal,
• Wilton gel colours form the base of a leaf-shaped petal, then gently pulling away while decreasing
EQUIPMENT gently pull away, decreasing the pressure to pressure to create a neat tapered end.
• piping bags create a neat tapered end. 4 Carry on piping U-shaped petals around
• scissors 5 Carry on piping leaf-shaped petals around the circle.
• nozzles: Wilton 352, 81 and French the circle. 5 Repeat the process for more inward
nozzles in various shapes 6 Repeat the process for more inward layers, changing the angle from 30 degrees
• flower nail layers, changing the angle from 30 degrees to more perpendicular as you pipe the petals
• greaseproof paper to more perpendicular as you pipe the petals in the middle.
in the middle.

F AT H E R ' S D AY
CACTUS
1 Take a flower nail and stick a piece of

square greaseproof paper on top of it with
some buttercream.
2 Prepare a piping bag with a small
sized Wilton French nozzle and fill it with
green buttercream.
3 Pipe a circle the size of the cacti you’d like
to pipe and fill it with a thin layer of
buttercream. Now position the nozzle
perpendicular and apply firm pressure to pipe A B C D
2.5cm (1in) tall cone shapes.

F AT H E R ' S D AY
A B
C D
FINISH OFF THE CAKE
1 Arrange the piped blooms on a tray and

leave it in the freezer for 10 minutes or until
firm to touch.
2 Cover a loaf cake with chocolate
buttercream and fill the top with crispy
chocolate cereal to resemble small pebbles.
3 Arrange the frozen blooms on top of cakes
using a pair of scissors, then fill the gaps with
small piped cacti.
4 Prepare a piping bag with a large Wilton
French nozzle and fill it with green
buttercream, white buttercream and green/
orange buttercream. Position the nozzle
perpendicular and apply firm pressure to pipe
2.5-3cm (1-1½in) tall cone shapes.
5 Fill a piping bag with white buttercream,
then cut a small hole at the end and pipe
small dots on the cacti. E F

ALICE'S
TEAPOT
It's time for tea! This quaint little teapot by Fiona Cairns is perfect
for an afternoon tea celebration with friends and family.
Why not change the colour or pattern to match your theme?

TECHNIQUES 3
USING TEMPLATES AND CUTTERS, 2
PIPING ROYAL ICING
1
SKILL
LEVEL
YOU WILL NEED the lemon buttercream. Adhere the base

FOR THE CAKE to the cake board with a little buttercream.
• Madeira cake, baked in a 2-litre Spread the remaining buttercream over the
spherical cake tin entire ball.
• lemon buttercream 6 Place the cake on the cake drum, if using.
• lemon syrup Knead the blue sugarpaste on a work
TO DECORATE surface dusted with icing sugar.
• 1kg (2lb 2oz) white sugarpaste 7 Once malleable, roll it into a large circle
• food colour pastes: baby blue, navy 35-40cm (13½-15½in) in diameter and
• 100g (3½oz) Mexican modelling paste 5-6mm (¼in) thick.
• 60g (2oz) white royal icing, in a piping 8 Roll loosely around the rolling pin,
bag fitted with a no.1 nozzle and place over the cake. Ease it around
• icing sugar, to dust the cake, rubbing with your hands and
EQUIPMENT smoothing away imperfections. Press in
• handle and spout cardboard around the base and cut away excess.
templates (see page 104) While it is still soft, indent a line to insert
• 15cm (6in) thin card cake board, cut the spout and two opposite for the handle.
down to a 12cm (4½in) round 9 As this is an Alice teapot, I made it at a
• 30cm (12in) round cake drum slight angle with the spout slightly in the air.
(optional)
• 4 flower cutters: 2.5cm (1in) and 1.5cm Make the lid
(½in) blossoms, and 2cm (¾in) and 1.5cm 10 Make the lid by rolling out a 9.5cm (4in)
(½in) daisies circle of blue sugarpaste. Place a small ball
of sugarpaste underneath to raise the lid
up, and stick it on top of the teapot with
C O L O U R S U G A R PA S T E
royal icing. To make the flowers, roll out the
1 Cut away 100g (3½oz) of the white white sugarpaste on a work surface dusted
sugarpaste and set aside, sealed in a with icing sugar to about 2mm thick
polythene bag, to make the little flower
decorations later. Make the rose
2 Colour the remaining sugarpaste pale 11 Cut out about 40 small and 18 larger
blue, using baby blue and a very small flowers. Make the single small white rose
amount of navy food colour. Seal the for the top, using about 20g (1oz) of the
coloured sugarpaste in a polythene bag. white sugarpaste.
Colour the Mexican modelling paste the
same pale blue for the handle and spout of Add the flowers
the teapot. (Or, if you prefer, you can make 12 Using royal icing, stick on all the little
these from coloured card.) flowers, the rose and, if you wish, pipe on
3 Dust a work surface with icing sugar, stems, leaves and spots. Pipe white dots
then roll out the modelling paste to about into the centres of the flowers. Push the
4mm (¼in) thick; cut out the spout and spout and handle into the slots in the teapot,
handle using the templates. Dry overnight, using royal icing to hold them in place.
or even better, two days ahead, to
harden completely.
TO ASSEMBLE
4 Trim the two tops of both cakes if The project on pages

64-65 is taken from
necessary, so they are flat. Cut each in Celebration Cakes by
half horizontally, to give four layers. Cut Fiona Cairns,
a small amount from the base, to stop it published by
Quadrille (£12.99).
rolling around. Photography by
5 Sandwich the layers together with half Laura Edwards.
MAY / JUNE cake decorating heaven 65

h n i
Tec ocus q u e
F
HOW TO…
TRANSPORT/ASSEMBLE
CAKES & CUPCAKES
Britt Whyatt from She Who Bakes (www.shewhobakes.co.uk),
offers her very practical advice on how to ferry precious bakes of
all shapes and sizes safely from A to B without any mishaps!
remember when I delivered my first
I wedding cake. It was for a friend and

I was terrified. I would have cake
nightmares leading up to the day about
dropping it, falling over or worse, leaving it in
the morning and then returning later in the
day to see it had collapsed.
It was only a few years in that I felt a lot
more comfortable about transporting and
assembling cakes and cupcakes for events.
Don’t get me wrong, I still have heart
palpitations now, but I feel a lot more
informed. I know how to take precautions
to both prevent cake disasters and what to
do if something goes wrong.
In this article I will take you though how THE CAKE ITSELF
I transport and assemble cakes safely, how
to avoid any sugary mishaps and how to fix The logistics of transporting a cake will and how confident and comfortable you feel
any issues that may occur. depend a lot on the cake itself. If it’s a transporting it. For example, say you have
single tier for example, it is a much easier made a smallish three-tier round cake – 25cm
job than if it’s a six-tier giant centrepiece. (10in), 20cm (8in) and 15cm (6in). Provided you
So let’s break it down by layers. have stacked and dowelled your cake correctly,
this can be transported in one piece quite
1
For single tier cakes, I recommend placing easily. You can buy tall cake boxes for just such
these in a cake box that fits the size of the an occasion. I would recommend following the
(iced) board your cake is sitting on. What you advice above regarding any tall toppers on the
do with the lid depends on the height of your cake (take them out for the journey if you can, it
decorations. If you have mostly flat or low just makes life easier).
decorations on the cake, you can usually pop If, however, the cake is a large tiered cake
the lid on no problem. If you have a standing and you don’t feel comfortable carrying it as it’s
decoration, you will need either corner quite heavy, there is always the option of
extensions – which go in the four corners of the transporting the tiers separately. To do this,
box and give it a little extension roof for the lid I recommend placing each tier in a box either
to sit on – or if it’s a cake topper which easily the same size as the tier or 2.5cm (1in) larger, to
sticks into the cake, I recommend taking this avoid the cake moving around too much. The
out for the journey and popping it back in when cake can then be assembled at your destination.
you have reached your destination. This option will depend on the decoration
also. If there is a lot of decoration of, say,
2
For tiered cakes, a lot will depend on how cascading flowers, which are stuck to each
big the cake is, what the decoration is like tier, you have to make the decision to do them

TECHNIQUE FOCUS
to finish the cake completely and transport it

fully stacked, or decorate what you can,
transport the cake in separate tiers, assemble
at the venue and finish the decoration there.
I do recommend transporting ‘naked’ cakes in
separate tiers and assembling at the venue.
If you are transporting a fully-assembled

tiered cake, you should make sure you
check all the following points:
+
The cake is stable. By this I mean you
have used a strong cake (such as a
Madeira) which won’t crumble under the
pressure – literally.
+
The fillings are stable. I’m a lover of
cream cheese frosting as much as the
next person, but if you are transporting a
wedding cake to a marquee at 10am in the
height of summer and it’s not going to be cut
until 8pm, you might have to have a rethink as
the filling can go soft – which may affect the
integrity of your cake.
+
It is stacked and dowelled properly.
I’m talking wooden or plastic dowels in
each tier (with the exception of the top tier)
and thin but firm boards under each cake.
This will stop the cake from collapsing.
+
The cake is left with enough time to
‘set’. Between the tiers of my cakes and
between the drum and bottom tier, I will
spread a layer of royal icing when assembling.
It dries really hard and firm and ensures the
cake isn’t moving about at all. But once this is
done, you MUST leave the cake well alone for
24 hours before moving. This ensures the icing
is completely dry and stable. I would always TRANSPORTATION
make sure any tiered cakes I was doing were
finished two days before the event, as this way Once you know your cake is good to go, it be sturdy, but are still made of cardboard at
I could leave it 24 hours to set completely needs to be packed up to begin its journey. the end of the day.
and I had a contingency day if anything
1 2
happened. And it did. Several times. That extra For transporting cakes, I recommend For transporting cupcakes, it depends
day here and there may have saved my career. purpose-built cake boxes. You can pick how they will be displayed at the other
them up relatively cheaply in all sizes. As I’ve end (more on that below), but move them
+
Your decoration is firmly secured. said above, if you are transporting a tiered either in window cupcake boxes, which look
Again, this falls under making sure the cake I recommend either a cake box with pretty and come in fours, sixes or twelves, or
cake has had time to ‘set’. You don’t want to extender corners OR a ‘stacked cake box’. thick 24-hole industrial boxes purely for
be sticking decorations on with edible glue Both should be available from your local cake transportation and you can then take the
an hour before you’re transporting a cake. store or easily sourced online. This next bit cakes out when you get there. For these,
They will fall off on the journey. Make sure sounds obvious, but make sure nothing is depending on how high each cupcake
everything is done in plenty of time. stored on top of the boxes as they are built to decoration is, you can usually stack them

TECHNIQUE FOCUS
the middle of the stand and it’s secure. Now

you can replace any toppers you took out
while in transit and finish any decorating that
needs to be done.
In the case of stacking cakes at the venue,
make sure you’ve brought everything you
need to get to work and complete your
masterpiece. I would ensure the cakes are
dowelled before travelling so that upon arrival
all you need to do it stack it with royal icing and
add any decorations or flowers as necessary.
which makes it a bit easier (honestly, I much so you can get the lie of the land, as it were. If Tell any caterers or venue staff around not
prefer transporting cupcakes!). I wouldn’t you can take a different road which is to touch the cake and to leave it where it is as
recommend transporting cupcakes in a biscuit 10 minutes longer but avoids speed bumps, the icing is drying. They will normally leave it
tin or the like, as they can move about and get for example, I highly recommend it. Then you well alone, but I have heard horror stories.
damaged, plus the air-tight tin will cause havoc also know in advance how long it will take If it’s cupcakes you’ve made, these can
with your buttercream and decorations. and how safe it will be. now be unboxed and arranged on a tiered
Instead, get a purpose-built box with holes for stand to create a fun centrepiece.
the cupcakes to sit in securely. Sensible shoes! If, when you get to the Once your cake is made and set up, I
+ venue you need to walk with the cake recommend taking a photo of it. Not just to
Now that your cakes and cupcakes are but you don’t have a trolley, it sounds so show off your hard work, but for proof of how
boxed up, we need to get them on the obvious, but wear shoes you’re comfortable you left it at the venue, just to cover yourself.
move. Assuming you’re using a car or in. I was delivering a cake to a wedding I was If, when you get to the venue, you’ve
van (and not a bicycle) there are a few attending last summer and so I had my high noticed a decoration has fallen off or there
things to consider: wedges on, but I took a spare pair of flats is a slight crack or something else has
with me to walk the cake over to the happened on the journey, don’t worry, just
Make sure your car is clean and tidy. marquee. You may have never fallen over in get out your Cake Repair Kit (below)!
+ Maybe give it a bit of a vacuum before heels before in your life, but you don’t want
the day. You don’t want to get to this point the first time to be holding your best mate's
and your hard work be ruined by a rogue four-tier wedding cake. CAKE REPAIR KIT
crisp packet or falling bottle of water.
Partner in crime. If it’s a ridiculously Whenever I delivered a cake I always
A flat surface is best. As tempting as it + heavy cake or you need an extra hand, made sure I had a Cake Repair Kit with
+ may be to put the cake on the seat next don’t be afraid to rope in a friend or partner to me. This was a Tupperware box which
to you so you can keep an eye on it, don’t! lighten the load and help you out with it. consisted of the following items:
Seats are angled which can cause tiered
cakes to slip. The best place for cakes is Buy a ‘Cake On Board’ sign for the • piping bag with nozzle filled with
either the boot, on a folded down seat or in + car. That way, if you’re driving super royal icing
the footwell, depending on size. I, for one, sit slowly and carefully, drivers around you will • royal icing in a tub
in the back and have the cake on a folded know it’s for a good reason. • palette knife (large and small)
down seat next to me (thanks Tim for being • scribe tool (in case of air bubbles)
the best cake chauffeur!). If you have a non- • spare decorations for the cake
slip mat I recommend using this under your
AT THE VENUE • spare ribbon
cake box, just for extra security.
Now that you’ve made it there in one piece, You should hopefully never need it, but
Keep it cool. If it’s a hot day you may be it’s time to display your hard work. Go into it’s great to have just in case. If anything
+ tempted to keep the window open but the venue first to see what’s what. See how has moved or broken on the way, you
in case of flies and bees, I would the route is. Are there stairs you need to can easily fix and replace it and no one
recommend having the air conditioning on navigate for example? Or narrow doorways, will ever know!
instead to keep the cake cool. Especially if sneaky unlevelled bits of floor? Knowledge is Transporting cakes can be difficult.
any of your layers involve chocolate! power. Find the cake table, check it’s level. But the advice above has served me well
Normally there will be a cake stand there over the years. Remember, if anything
Know the route. If you’re going waiting for you if it's at the wedding venue, goes wrong, it can always be fixed.
+ somewhere you’ve not been before or you might be bringing the stand with you.
I would suggest doing the drive in advance Either way, make sure the cake is placed in

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TECHNIQUES 3
CREATING A TEMPLATE, USING A STENCIL, 2
AIBRUSHING, SHADING
1
HUMMINGBIRD
SKILL
LEVEL
CAKE
YOU WILL NEED This beautiful design by Lisa Munro from The
FOR THE CAKE Airbrush Company (www.airbrushes.com) will
• 25cm (10in) round tall sponge cake
• filling of your choice
inspire beginners to learn the art of airbrushing.
TO DECORATE
• 2.7kg (6lbs) white sugarpaste
• KopyKake airbrush colours: yellow,
orange, brown, blue, purple, black, green
EQUIPMENT
• airbrush and compressor
• 33cm (13in) silver petal cake drum
• KopyKake airbrush cleaner
• rolling pin 2 Flush through the yellow colour and 5 Switch colours to orange and position
• sturdy A4 card or cartridge paper add in orange. Position the airbrush a little the airbrush closer to the cake surface to
• no.11 X-Acto craft knife closer to the surface to direct the spray. control the spray easier. Airbrush around
• kitchen roll Airbrush just inside the centre of the flower the outside of the template, then lightly
• coins and also the shortest lines that form the over the orange lines that form the edges of
• satin dark green ribbon edges of the petals. the petals.
PA I N T T H E B I R D
COVER THE CAKE & DRUM
Cover the cake and cake drum together as The blue/purple

one with white sugarpaste. Leave to set. 6 Clean the airbrush thoroughly. Mix blue
and purple (50:50) to make a dark blue
C U T T I N G T H E T E M P L AT E S
shade. Cut a slight curve in a piece of paper
Enlarge the templates (page 104) to your to spray along for the feathers. Position the
required size, position on top of an A4 piece airbrush very close to the paper and spray
of sturdy card/cartridge paper and draw 3 Switch to the brown colour and spray just half on, half off the paper. Repeat for each
around each template. Use a sharp craft inside the centre of the flower (not over the feather line. Also spray in the body line and
knife to cut out the templates. thin lines). just under the eye.
PA I N T T H E F L O W E R
The inner flower The outer flower

1 Position the template for the centrepiece of 4 Remove the template and line up the
the flower on top of the cake; align as far over to outer flower template (the short lines should
the right as possible with the stamen facing left. line up with the petals). Use coins to weigh
Add yellow to the airbrush, positon about 5cm the template down. Add yellow to the 7 Flush through the blue colour and add
(2in) away from the cake and airbrush light layer airbrush, positon about 8cm (3in) away from in purple. Repeat the previous step for the
upon layer until you have achieved a solid the cake and airbrush layer upon layer until wings using a curved piece of paper, then
yellow colour. you have achieved a solid yellow colour. airbrush along the upper line of the head.

B I R T H D AY
The orange
8 Switch colours to orange and position
the airbrush closer to the cake surface to
control the spray easier. Airbrush around
the outside of the template, then lightly
over the orange lines that form the edges of
the petals.
13 Repeat step
9, this time using
green and blue
(50:50). Spray tiny
9 On your compressor, lower the air dots over the entire
pressure down so that no air is coming drum. You will need
through, then ever so slightly raise the to position the airbrush close to the icing
pressure until tiny dots start to appear. The green to direct the dots, but don’t worry if the
Try this on paper first; when you’re happy 11 Switch colours to green. Airbrush lightly dots go over the sides of the cake – I have
with the effect/size of dots, spray just on over most of the yellow, leaving just a hint actually sprayed some dots on the sides to
the tail of the bird and on the bird's chin showing through on the left side. Also add to the effect. Be sure to cover the top
area. You will only be able to do this if your shade in the rest of the body in green, of the cake however so that the dots
compressor has a pressure adjuster. except for the top of the bird's head. don’t land on your design.
14 Turn the pressure back up on your

The blue compressor to your normal working
The yellow 12 Switch colours to blue and spray pressure (between 15-20 psi). Using the
10 Clean the airbrush thoroughly. Add a over the entire head of the bird. Also same dark green colour, airbrush just
few drops of yellow to the airbrush and shade just along the line of the belly to add around the very edge of the drum. Finish by
spray over the left side of the bird’s body, depth to the green colour. Remove the attaching a dark green ribbon to the drum
avoiding the tail as much as you can. coins and template. and another around the base of the cake.

TECHNIQUES 3
USING CUTTERS, USING EDIBLE PENS 2
SKILL
LEVEL
Llama
CAKE & CUPCAKES
Sound the a-llama, there's a new trend in town! Go bright and
vibrant for any celebration with this fun llama cake and cupcake
design by FMM Sugarcraft (www.fmmsugarcraft.com).
YOU WILL NEED

MAKE THE MUMMY LLAMAS MAKE THE INSCRIPTION
FOR THE CAKE AND CUPCAKES
• 1 tier 15x18cm (6x7in) cake covered 1 Roll out brown and white modelling 5 Roll out the orange, yellow, blue,
in light blue sugarpaste on a 25cm paste and cut out a large llama in each red and green modelling paste. Use
(10in) cake board covered in light blue colour. Turn one of them over and the magical letter set to cut out the
sugarpaste and edged with green and smooth the edges with your finger. Cut inscription ‘Best Wishes’ in alternating
cream ribbon out a white and brown small rectangle colours. Place to one side.
• 3 cupcakes, topped with buttercream for each llama to make a rug for their
TO DECORATE backs. Roll out blue, yellow, orange and Allow the modelling paste
• edible pens: black, blue, green, red, red modelling paste and make stripes to TOP shapes to sit and firm up
TIP
orange, yellow, blue decorate to the rugs. Attach the stripes for a short time before
• modelling paste: brown, white, red, to the rectangles, then attach the rugs to attaching to the cake.
blue, orange, green, yellow the llamas' backs with water. Place the
ASSEMBLING THE CAKE
• royal icing decorations to one side.
EQUIPMENT 6 Attach the large llamas facing each other
MAKE THE TOPPERS
• FMM Mummy & Baby Llama Set on the front centre of the cake.
• FMM Geometrics Set (Prepare these 24 hours in advance) 7 Attach the circles to the top of the cake
• FMM Essential Shapes 2 Roll out more brown and white modelling with water in alternating colours.
• FMM Magical Alphabet & Numbers paste and cut out 2 brown and white circles 8 Secure the straight edge to the bottom of
Uppercase using the largest circle from the geometric the cake with water.
• FMM Straight Frill 9-12 set. Cut out 2 small white and brown 9 Attach the inscription to the cake board
• FMM Dab-a-Dust (if required) llamas. Make a small stripy rug as above with water, alternating the colours.
• FMM Large Piping Bag and attach to the circle with water. Allow to 10 Once the llamas are completely dry, use
• FMM Large Piping Nozzle dry completely for at least 24 hours. the edible pens to draw on a face, reins,
• non-stick mat feet and dots around the rugs on the large
MAKE THE CIRCLES
• non-stick rolling pin and small llamas.
• water and paintbrush, or edible glue 3 Roll out the green, red, orange, blue 11 Attach the circle decoration to the top
• lolly stick and yellow modelling paste. Cut out of the cake by securing to a lolly stick with
• small kitchen knife circles in each colour using the second royal icing to support it.
largest circle with the circle tappit from
ASSEMBLING THE CUPCAKES
the FMM Essential Shapes set. Place the
decorations to one side. 12 Pipe a buttercream swirl on top of
each cupcake.
M A K E T H E D E C O R AT I O N S
13 Stand a cupcake topper on each
4 Roll out red modelling paste in a strip. cupcake, to finish.
Cut a straight edge down one side using
your knife; this will be placed at the
bottom of the cake. Cut out a straight
edge frill for the bottom of the cake (see
photo for the design used), then set aside.

YOU WILL NEED
FOR THE CAKE
• two round cake tiers: 10cm (4in)
diameter x 10cm (4in) high, covered with
pale yellow sugarpaste and 15cm (6in)
diameter x 10cm (4in) high, covered with
pale blue sugarpaste and dowelled
TO DECORATE
• 50g (1¾oz) flower/modelling paste
• 50g (1¾oz) sugarpaste
• small amount of thick royal icing
• small amount of slightly thinned royal
icing, coloured black
• small amount of sugarpaste coloured
orange/tan
• gel colours: red, navy blue, green, black
• powder colour: spring green
EQUIPMENT
• small paintbrush
• large paintbrush
• sharp knife/scalpel
• disposable piping bag
• dachshund template, if using
• water
• edible gold leaf transfer sheets
• narrow ribbon
• baker's twine in complementary
colours to the ribbon
• thicker ribbon for the drum
• cocktail sticks
• foodsafe marker pen
• non-toxic glue stick
COVER THE DRUM
Father's Day
SAUSAGE
DOG CAKE
This fun Father's Day cake by Hannah
Wiltshire from Bath Baby Cakes (www.
3
bathbabycakes.com) can be adapted to 2
feature any breed of dog. 1
1 Dry-paint the covered cake drum with
TECHNIQUES
the green powdered food colouring,
SKILL
APPLYING GOLD LEAF, USING TEMPLATES aiming for a mottled, grass-like effect and
LEVEL
set aside.

F AT H E R ' S D AY
2 Knead the sugar florist paste together

ASSEMBLE THE CAKE
with the ready-to-roll icing, split into three,
and colour each amount bright red, navy
blue and pale green for the balloons.
Store the sugarpastes under an

TOP upturned glass while not in use
TIP
to stop them from drying out.
3 Sprinkle the work surface with icing

sugar and, taking each colour in turn, roll Top tier
out the sugarpaste mixture fairly thinly 8 In the meantime, you can get started on
(about 2mm thick). the top tier. Use the large brush to paint
5 Rest the balloon shapes on cake tins of cooled, boiled water over the surface of the
the same size as the baked cakes so that top tier, then set it aside to dry a little – you
CUT THE BALLOONS
they dry in the same shape as the curved want the surface to be tacky to the touch
sides of the cake. Leave for at least an hour rather than actually wet, so don't make it
to firm up. too wet to start with.
Bottom tier
6 While the balloons are drying, fill a 9 While the water is drying, secure the
disposable piping bag with the black royal bigger cake to the cake drum with a blob or
icing and cut a very small hole in the tip of two of thick royal icing, then trim with thin
the bag and pipe 'Happy', 'Father's' and black ribbon to disguise the gap between
'Day' onto separate balloons. Leave to dry. the cake and the drum.
CUT THE DOG SHAPE
4 Using a sharp knife, cut out balloon

shapes, making sure you have at least one 7 Gather some scraps of red, blue and
large, one medium and one small. green icing and colour black. Roll out on a
surface generously dusted with icing sugar
If you aren't comfortable using a and cut around the dachshund template.
TOP sharp knife to cut the balloon When you have a black, dog-shaped Attach the dog
TIP
shapes freehand, try using large silhouette that you are pleased with, set 10 Paint a little water on the back of the
single rose petal cutters instead. aside for a few minutes to firm up. dog cutout and stick to the side of the cake.

F AT H E R ' S D AY
11 Now that the top

tier is tacky enough to
work with, place a gold
transfer leaf, gold-side
down onto the side of
the cake, and smooth
the backing paper with
your fingers. Gently pull
away the backing paper, leaving the gold leaf
stuck to the cake. Use the small paintbrush
to tamp down any floaty gold leaf edges.
Don't worry if the gold leaf tears

TOP or patches don't stick to the
TIP
cake. Dampen with a very small
amount of water and allow to dry to 'tacky'
stage and patch with a fresh fragment of
gold leaf.
Secure the tiers

12 Secure the smaller cake on top of the
bigger cake with a couple of small blobs of
royal icing, then trim the join with the same
thin black ribbon. Tie a length of baker's
twine around the ribbon and make a bow.
14 Roll out and cut small pieces of tan

sugarpaste and use a small amount of
water to stick them to the dog shape
Attach the balloons to define the legs, chest, eyebrow and
13 Have a few cocktail sticks to hand muzzle. Similarly use tiny pieces for the
before attaching the balloons to the sides highlights of the eye and larger pieces for
of the cake. Support the weight of the clouds in the background. Using the food
balloons with cocktail sticks poking into the marker pen, draw cords from the balloons
cake while the royal icing dries. Remove directly onto the surface of the cake.
the sticks when the balloons are securely 15 Finally, use the glue stick to attach a
stuck in place. length of ribbon to disguise the cake drum.

3 KIDS
2
SKILL
LEVEL
TECHNIQUES
MODELLING, USING CUTTERS
TO DECORATE
• 25g (1oz) black modelling paste
• very small piece of red
modelling paste
• edible candy stick
• edible black sugar pearls
• clear piping gel (optional)
EQUIPMENT
• small petal cutter
• dresden tool
• dusting brush
• water brush
• thin palette knife
• tea strainer/small sieve
• multi-mould (tiny bow)
• small non-stick rolling pin
1 Shape 15g (½oz) of black paste to

a 5cm (2in) sausage for the body.
Flatten the sides to form a long
triangle. Pinch and shape a small tail.
Mark long fur with the dresden tool.
Attach an edible candy stick at the
front end for the neck.
2 Shape two small pea-sized pieces
of black paste into sausages the same
height as the body. Dampen and
press them into place to hide the
candy stick support. Mark long fur
with the dresden tool.
3 Shape 2.5g (1/10 oz) black paste to a
long pear shape for the head. Turn up
the narrow end slightly for the nose.
Pinch and shape the sides of the muzzle
to make them hang down more. Use the
dresden tool to texture the muzzle. Shape
SCOTTY DOG
the fat end of the head gently to form a higher This cute little scotty dog by Frances McNaughton has won
forehead. Mark the eyes and nose with a
dresden tool and insert edible black sugar
our hearts with her long furry coat, fluffy eyebrows and shiny
pearls. Dampen the top of the neck and press nose! The bright red bow is the sweetest finishing touch.
the head into place.
4 Roll out the remainder of the black paste attach it to form the eyebrows. Press into
thinly and cut out two small petal shapes for place with a dresden tool as your fingers may
the ears. Attach them to the back of the head flatten the fluff. If you have trouble getting it to
with the points upwards. stay on, use clear piping gel as a glue instead This project is taken from
5 Dampen the eyebrows where the fluff will of dampening with water. Sugar Dogs: 20 To Make
go. Push black paste through the tea strainer 6 Make a tiny bow by pressing red modelling by Frances McNaughton,
published by Search
or sieve to make fluff. When you have the paste into the tiny bow mould. Dampen and Press, RRP £4.99. www.
length you want, cut it off with a knife and attach to the neck. searchpress.com

NEW BABY 3
2
SKILL
LEVEL
TECHNIQUES
MODELLING, USING CUTTERS,
PIPING BUTTERCREAM
BABY
SHOWER
Welcome a new baby with
a batch of mini cupcakes
decorated with these sweet
toppers by Lorna Fleming.
YOU WILL NEED
FOR THE CUPCAKES
• a batch of mini cupcakes
TO DECORATE
• a quantity of buttercream
• pink, blue and white sugarpaste
• edible glue
EQUIPMENT
• pram, bottle and bib cutters
• small star, heart and circle cutters
• cocktail stick
• stitching wheel tool
• foam pad or greaseproof paper
• craft knife
1 Start by cutting out the prams, bottles

and bib shapes. Roll out pink and blue
sugarpaste on a non-stick work board
to a thickness of about 2mm (1⁄16in).
Using the cutters, cut out the different
shapes in the colours of your choice.
You can ring the changes and go for
less traditional colours if you like!
2 Before the sugarpaste dries, use a 7 To make the teat of the bottle, roll
stitching wheel tool to add some dotted line out some white sugarpaste to about 2mm
detail to the prams. (1⁄16in) thick. Take the bottle cutter and cut
3 Use the pointed end of a cocktail stick to out the top section of the bottle only. Trim
add detail to the necks of the bibs. away any excess sugarpaste with a craft
4 Use the side of the cocktail stick to make knife so you are left with the teat only. Glue
indents down one side of the bottle, to this over the top of the existing teat.
represent the measuring lines. 8 Set aside the decoration to dry on a
5 Roll out some more sugarpaste and cut foam pad or greaseproof paper while you
Project taken from
out some small pink hearts and blue stars to bake a batch of cupcakes to your favourite Mini Cupcakes:
decorate the bibs. Also cut out small circles recipe. Allow to cool and ice them with 20 To Make by Lorna
Fleming, published
to attach to the wheels of the pram. piped buttercream.
by Search Press
6 Attach the small shapes in place using 9 Apply the baby shower decorations to the (£4.99). www.
a small amount of edible glue. buttercream-topped mini cupcakes. searchpress.com

Two Ribbon Dispensers
Now £40 (was £77.98)
www.fantasticribbons.com
Filled with 28 rolls of 15mm satin ribbons,
ideal for cake boards.
Renshaw Dahlia
Black Flower and
Modelling Paste
£3.20 for 250g
www.hobbycraft.co.uk
This deep black flower
and modelling paste
is perfect for creating
intricate shapes
and flowers.
Cake Décor Glitter Spray

Available at Tesco, Asda, Wilko, The Range and
www.sprinklesandco.co.uk
Use Cake Décor Gold & Silver Glitter Spray to instantly
add the wow factor to home baking! With 900 sprays
per bottle, it’s SO EASY to transform cakes and bakes
into showstoppers fit for a royal wedding!
Pick of the
PRODUCTS
WE CHECK OUT
THIS SEASON’S BEST
NEW DECORATING
TOOLS
Sparmax ARISM Compressor Kit

£215, www.airbrushes.com
Ideal for beginners to advanced decorators, this kit FMM Mummy and Baby Llama Set
automatically turns on when you press the trigger and turns £7.50 from www.fmmsugarcraft.com
the compressor off when not in use. These simple to use llama cutters will add a little fun
to any celebration cake.
Saracino 5kg White Ready-to-roll

Sugarpaste Icing
£34.95, www.fabricake.co.uk
This big tub of strong and pliable sugarpaste will keep
you going for a while!
Sweet Success Toffee Sponge Cake

Available in a variety of sizes and shapes priced
from £8.60, www.sweetsuccess.uk.com
Made to celebrate the 25th Anniversary of Sweet Success
Sugarcraft, the new limited edition toffee flavour sponge cake
is individually boxed and ready for you to decorate.

3 TECHNIQUES
2 USING CUTTERS, SHAPING WAFER PAPER, PIPING
BUTTERCREAM, CREATING LEAVES
1
SKILL
LEVEL
WAFER ROSE
GARDEN CUPCAKES
If you haven't made wafer paper flowers before, these stunning cupcakes
by Naomi Lee of The Cake Botanist (www.thecakebotanist.com) are a
great introduction. Their delicate finish is perfect for weddings.
M A K E T H E WA F E R PA P E R R O S E
A B C D
E F G H
YOU WILL NEED • green florist tape to rest for about 3 hours to dry. (C)
TO DECORATE • round paper punch cutters: 2.5cm (1in) 4 Using some edible glue, brush it along the
• 10g (¼oz) gum paste and 4cm (1½in) wafer paper strip to soften it, then take the
• Sugarflair dusting colours: Sunset • EK Success 54-30328 confetti punch wafer paper and attach it on one end and
Orange, Apricot, Moss Green, Brown hydrangea, large start rolling it fairly tight. (D-E)
• Swiss meringue buttercream 5 You might require some extra glue as
• pink gel food colouring the paper may dry out during the rolling
WA F E R PA P E R R O S E
EQUIPMENT process. Once you have rolled up the whole
• white wire: 24 and 26 gauge 1 Using a 24-gauge white wire, attach some piece of paper pinch it tightly to ensure it
• A4 edible wafer paper green florist tape leaving a 1cm (½in) gap for holds together. (F)
• Wilton nozzle 2D some gum paste to attach onto the top. (A) 6 Using a 2.5cm (1in) round paper punch
• small disposable piping bag 2 Cut 2 strips of wafer paper about 1cm (½in) cutter, cut out 12-14 petals. (G)
• large powder brush wide, making 1 straight and 1 wavy. (B) 7 Then cut each petal with a slit about one-
• flat brushes 3 Using about a rice-grain size of white gum third from the bottom. (H)
• wire cutters paste, dip the white wire end into the edible 8 Apply glue over one petal at a time, then
• scissors glue and attach the gum paste on, rolling and cross it over to allow the petal to form a
• cocktail stick pinching it so it holds onto the wire. Leave it cupped shape.

WEDDING

I J
K L M N
O P
9 Complete all the petals, then apply a small 14 Apply glue to each petal at the base and across, then brush the back sides of both
amount of glue on the base of the petal stick each one over the centre of the flower, pieces with glue. Cut a 26-gauge white wire
where the slit is and attach each petal onto this time keeping the same height as the into 4 pieces, then stick them equally
the rolled centre, slightly higher than it. (I) previous layer, but ensuring the overlap is still into four on one side of the wafer paper,
10 Continue applying each petal onto by half. (O) as pictured. (Q-R)
the centre, overlapping each petal by half, 15 To dust the flower, take some orange 3 Take the other sheet of wafer paper and
going in a circular manner until all the petals and apricot petal dust, mix them over a stick the dusted side on top, then press
have been used. (J) paper towel and, using a flat brush, gently down to ensure the wires are held in
11 Next, using a 4cm (1½in) round paper brush from the centre out over the tips of the paper. (S)
punch cutter, cut out 7 petals and cut a the paper. (P) 4 Cut the paper into four pieces so each wire
slit about one-third from the bottom of is supported by a square piece of wafer paper,
WA F E R PA P E R L E AV E S
each petal. (K-L) then cut free-hand each leaf shape. (T)
12 Repeat step 8 to cup the petal. 1 Take quarter of an A4 sheet of wafer paper,
A S S E M B LY
13 Take a cocktail stick and curl the petal on then apply a mix of green and brown petal
the top left and right side of each petal to dust with a powder brush to create 1 Take the green florist tape and attach the
form an arrow shape. Repeat this for all the leaves. rose with 1-2 leaves by wrapping the tape
the petals. (M-N) 2 Cut the wafer paper in half horizontally round the wires in a downward motion. (U)

WEDDING
M A K E T H E WA F E R PA P E R L E AV E S
Q R
S T
A S S E M B LY
U V W
2 Taking some swiss meringue buttercream,

colour it pink with some gel food colouring,
then use it to fill a small piping bag fitted with
the Wilton 2D nozzle. (V)
3 Pipe a rose swirl onto the cupcake, by
starting from the centre towards the edge in
a clockwise motion with the nozzle directly
above the cupcake. (W)
4 Place the rose stem into the centre of the
cupcake, then sprinkle on some mixed sizes
of hydrangeas using the paper punch cutter
with some wafer paper. (X)
Wafer paper lasts well in fridge,

TOP so feel free to make them in
TIP X
advance. Store them in the fridge
so the buttercream does not get too soft.

KIDS 3
2
SKILL
LEVEL
TECHNIQUES
TO DECORATE
• 50g (1¾oz) purple sugarpaste
• tiny pieces of white and black
sugarpaste
EQUIPMENT
• candy stick
• sharp pointed scissors
• cocktail stick
1 Divide the sugarpaste in two, with about

15g (½oz) for the head and ears, and 35g
(1¼oz) for the body. To make the body,
shape a ball of purple sugarpaste in the
palm of your hand to form a long oval.
2 Cut into the narrow ends to make the legs.
3 Bend the whole body to form a curve, and
to stand upright on the legs. Push a candy
stick in at the top of the front legs to support
the head (not shown).
4 Snip a small tail with scissors.
5 For the head, break off a tiny piece of
paste and save it to make the ears. Make a
fat pear shape for the head. Mark two
nostrils, then mark the mouth using a knife.
6 For the eyes, make two tiny,
flattened balls of white (not
shown), and press on two
smaller balls of black.Stick onto
the hippo’s face.
7 Attach the head onto the body.
8 Make two tiny balls for the ears
from the remaining purple
sugarpaste. Shape the indents
and attach the ears to the head.
9 Make a baby hippopotamus (or
three!) by reducing all the sizes
and using pink sugarpaste.
This project is taken

from 100 Little Sugar
HIPPOPOTAMUS
Decorations to Make
by Search Press Studio,
This smiley hippo is so easy to make you can
published by Search rustle up a whole family of them in no time at all
Press, RRP £12.99.
www.searchpress.com to decorate a child’s birthday cake.

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Available to pre-order from our website

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3
TECHNIQUES
2 PIPING, RUN OUT ICING
1 SHAPED BISCUITS
SKILL
LEVEL
TIARA
BISCUITS
Fit for a princess! Practise your fancy piping skills with these
embellished tiara-shaped gingerbread biscuits by Tessa Whitehouse.
YOU WILL NEED from the clean tin cans. Cut a strip of baking
CUTTING OUT THE BISCUITS
FOR THE BISCUITS parchment wider than the tin and long enough
• one quantity of your favourite light 1 Prepare the gingerbread dough to your to wrap around twice. Wrap the strip around
gingerbread dough favourite recipe. Roll it out slightly thinner the tin so that it overhangs at the open end,
TO DECORATE than usual. In order to stand upright, the tiara then tuck the excess paper into the tin to
• 500g (1lb 1¾oz) SK Art-Ice Cookie biscuit needs a flat base, so use a ruler and a secure it in place. Take a strip of aluminium foil,
Icing Mix pizza cutter or sharp knife to cut a straight roll up from each short end and place this on a
• SK Professional Liquid Food Colour, edge along the base of the rolled-out dough. baking tray first to prevent the tin from rolling
Rose 2 Position the tiara cutter so the lower points off the baking sheet.
EQUIPMENT are touching this edge and press down on the 4 Balance a chilled tiara straight and centrally
• SK Crown Tiara Cookie Cutter top edge of the tiara only to cut through the on the tin former and immediately place in
• ruler dough. Remove the cutter, cut through any the oven. As the dough warms up it will bend
• pizza cutter (optional) dough if necessary and place the biscuit, now and bake to the shape of the tin.
• up to 14 clean, empty tin cans, about with a straight lower edge, on a lined
8cm (31/8in) in diameter baking tray. Repeat to make as
• baking parchment many biscuits as possible,
• aluminium foil then chill in the fridge.
• piping nozzle: no. 1.5 3 Preheat the oven
• small paper piping bags to 160ºC/Gas Mark
• kitchen paper or non-slip matting 3. Prepare the
• small paintbrush baking formers
These biscuits
are taken from
Beautiful Biscuits:
How to Make
Impressive Iced
Cookies for Special
Occasions by Tessa
Whitehouse,
published by
B. Dutton Publishing
(RRP £14.99).

WEDDING
5 Bake each biscuit for approximately

10-12 minutes. Leave the biscuit on the
former for a couple of minutes before
transferring to a rack to cool completely. If
you are using the same former to bake
another biscuit, allow it to cool before placing
the next biscuit onto it.
MAKING & COLOURING THE ICING A B C

6 Beat all the cookie icing mix with 75ml
(2½oz) of cooled, boiled water until it forms
standing peaks, then follow the steps below
rather than the pack instructions as they
differ for curved biscuits.
7 Weigh out 100g (3½oz) of icing in a bowl for
piping the decoration. Leave this icing white.
8 Colour the remaining icing with Rose liquid
colour to make pink. Transfer 30g (1oz) of this
icing to a separate bowl and set aside.
9 Add 20ml (¾fl oz) of cooled, boiled water
to the remaining pink icing and mix gently.
Test the consistency by drawing a clean knife
across the top of the icing to leave a line: the D E F
line should disappear in 18-20 seconds. If it
takes any longer than this, add a few more
drops of water and test again.
Where the whole curved biscuit

TOP is coated, a thicker-than-usual
TIP
run-out icing is required to prevent
it running off the edge of the biscuit. Dividing
the biscuit into sections also helps to achieve
an even coating.
D E C O R AT I N G T H E B I S C U I T
10 Place a piece of non-slip mat or kitchen

roll onto the paper-wrapped tin can to G H I
support the biscuit while it is being
decorated to prevent it falling off (A).
Wedge the tin between the foil pieces and
turn when necessary, so you are working
on the top of the biscuits rather than the
sides where possible.
11 Fit a small piping bag with a no. 1.5 nozzle
and half-fill with the thick, pink piping icing.
Follow the step-by-steps B-I, and pipe the
outline along the top of the biscuit, the internal
curved lines, and the line across the base.
You can use a food colour pen to

TOP draw guidelines on the biscuit to J K L
TIP
follow when piping the outlines.

WEDDING
M N O
12 Half-fill a paper piping bag with the pink 13 Fill the long crescent shape and use a ease the icing into the corners. Set the iced
run-out icing. Cut a small hole in the tip and slightly damp paintbrush to ease the icing biscuit aside to dry completely.
fill the top sections of the tiara, starting with into the corners (M). Set aside to dry for 15 Fit a small piping bag with a no. 1.5 nozzle
the two in the centre. Note that the icing is 10 minutes or so. and half-fill with the thick, white icing. Drop
not piped to the lowest edge on the outside 14 Fill the remaining areas with the pink lines over any joins between the pink run-out
sections; gravity will pull the icing to the edge run-out icing (N). Where there is a very sections, then embellish by piping pearls and
and you can help it along by teasing the icing narrow section to fill, squash the end of the running beads alongside the lines (O). Allow
down with the tip of the bag (J-L). bag flat before filling and use a paintbrush to to dry completely.
ALTERNATIVE DESIGNS
You don't have to completely Cut out extra shapes from
coat the biscuit – you can the dough, a size smaller, to
achieve opulent results with form the gems. Bake all of
a ‘bare’ biscuit decorated the biscuit pieces then
with piped embellishments. decorate when cool. Pipe
running beads, pearls and
1 Gold and white tiara drop lines in white piping
Tip a pot of SK Classic Gold icing, then colour with gold
Metallic Lustre Dust into a metallic paint when dry.
small muslin square. Gather Lightly grease a piece of
the corners together and tie cellophane onto the former
with string or ribbon to make and put the curved biscuit on
a dusting bag. Once the top. Pipe four large pearls
biscuits are cut out, thickly equally around each cut-out
dust the raw dough with the piece and drop in one of the
bag in a firm dabbing action. tiny biscuits. Once dry, cover
Bake the biscuits and allow to the tiny biscuit with Scintillo
cool. Make 200g (7oz) cookie piping sparkles in green or
or royal icing and pipe a your choice of colour.
design using drop lines and
pearls. Once the icing is dry, 3 Flat tiaras: for a simpler
add sparkle to the pearls by design, bake the tiaras flat
dropping piping gel on top. and decorate with either a
combination of run-out and
2 Emerald and gold tiara piping icing or gold lustre
Use small geometric cutters dust and piping icing. If
to cut out oval or round you’re making flat biscuits
shapes from the biscuit you won’t need to trim the
dough while it is lying flat. bottom straight.

For all this and more join us online at
foodheavenmag.com
Competitions
Recipes Tutorials
Inspiration Step-by-step
h n i
Tec ocus q u e
F
HOW TO…
BOWS, RUFFLES
AND FRILLS The techniques on pages
90-93 are taken from
First Time Cake Decorating,
These simple ideas are so quick to create and are ideal published by Creative
Publishing International, an
for adding a final flourish to your cakes and bakes. imprint of the Quarto Group
(RRP £12.99).
e p - b y-t ep CURLY STREAMER BOW

t uide A large, curly bow can be made with streamers cut the same length, or use many lengths and place
G the streamers across the cake for a festive design. Rolled sugarpaste or 50/50 paste may be used.
1 Knead and soften gum paste. Dust the work

surface with cornflour, then roll out the gum
paste thinly (#5 on a pasta machine), cut into
5mmx25cm (¼x10in) strips, and wrap around
wooden dowels.
2 After 5-10 minutes, remove the streamers
from the dowels. If you're making a bow, cut
the streamers 7.5cm (3in) long. If placing the
streamers loosely on the cake, cut them in
various lengths. Bend the streamers while
pliable for a natural curve.
3 When the streamers are dry, pipe a ball of
icing the same color as the cake, then arrange
the streamers in a circle, pushing them into the
1 2 icing to secure. Straight streamers should be
placed first, followed by curved streamers.
4 Add layers of streamers until the bow is full.
Short or broken strips can add character.
Streamer Tricks
1 If the streamers crack or break when
curved, allow less time on the dowels. If
the streamers collapse when curved,
allow more time.
2 If several strips are cut at once, cover the
strips with clingfilm to keep them from
3 4 drying until the strips are curled around
the dowels.

TECHNIQUE FOCUS
GUM PASTE BOWS

The tie bow here is 7.5cm (3in) wide and the loopy bow is 17.5cm (7in) wide; dimensions can be scaled
up or down. Rolled sugarpaste may be used for accent bows, but bows larger than 7.5cm (3in) will be
more stable when made of gum paste. A 50/50 blend of gum paste and sugarpaste may be used.
1 2
3 4
THE BOW
and pinch the ends together to form pleats.
1 Knead and soften gum paste. Dust the work 2 For the bow streamers, cut two 2.5x7.5cm
Bow Tips
surface with cornflour, then roll out the gum (1x3in) strips of gum paste. Cut one end of
paste thinly to about 0.4mm (#5 on a pasta each at an angle, then pinch the other end.
machine). Cover a CelBoard or plastic 3 Put the streamers together and the folded 1 If the loops collapse, hold their shape
placemat with a thin layer of solid vegetable loops on top. Cut a 1.3x2.5cm (½x1in) strip for with fiberfill and remove it when the loop
shortening and place the rolled gum paste on the knot, then pinch the ends. has dried.
it. Cut two 2.5x7.5cm (1x3in) strips and brush 4 Brush edible glue on the back of the knot, then 2 Bow cutters are available.
the ends with edible glue. Fold the strips in half attach to the bow, pressing the ends underneath. 3 Use a quilting tool for a stitched effect.

h n i
Tec ocus q u e
F
LOOPY BOW
The loopy bow adds a superb finish to any birthday or celebration cake, and it is easier to create than you think. You can
use any colour of paste or create a range of sizes for a fun effect.
1 2
3 4
1 Knead and soften gum paste. Dust the work glue, then fold the strips in half and stand the
surface with cornflour, then roll out gum paste loop on its side to dry for several hours.
ENHANCING BOWS
thinly to about 0.6mm (#4 on a pasta machine). 2 When the loops are dry, arrange them in a
Rub the surface of a CelBoard or plastic circle on the cake, leaving a 2.5cm (1in)
placemat with a thin layer of solid vegetable opening in the centre. Fill the opening with a The gum paste may be textured before
shortening and place the rolled gum paste on ball of royal icing the same color as the loops. cutting out the bow strips. Edible icing
it. Cut 2.5x15cm (1x6in) strips of gum paste. A Slightly push the arranged loops into the sheets can be used on top of the gum
complete bow will require 18 strips. If all the icing ball. paste strips for a shimmer effect. Before
strips are cut at once, place them in a single 3 Add the next row of loops, inserting them you cut the strips, brush the back of the
layer under clingfilm to keep them from drying into the icing. icing sheet with water and place the
out. Brush the ends of the strips with edible 4 Add a final layer of loops, to finish. ribbon on the rolled gum paste.
92 cake decorating heaven SEPTEMBER / OCTOBER WWW.FOODHEAVENMAG.COM

TECHNIQUE FOCUS
RUFFLES AND FRILLS

Add a dainty touch to cakes with these ruffles. Ruffles can be made with a simple cut strip of 50/50 paste or with a frill cutter. The Garrett Frill Cutter was
designed by cake decorator Elaine Garrett to create elegant ruffles with a natural curve. Straight frill cutters are available in several styles and ruffle widths.
GARRETT FRILL CUTTER
1 Mark the cake to evenly space the ruffles.

Dust the work surface with cornflour, then roll
softened 50/50 paste thinly, about 0.6mm
(#4 on a pasta machine). Rub the surface of a
CelBoard or plastic placemat with a thin layer
of solid vegetable shortening and place the
rolled paste on it. Cut with the Garrett Frill
Cutter and remove the centre circle.
2 Cut the ring open with a paring knife. Place 1 2
the strip close to the edge on a foam pad. Roll
a CelPin back and forth to thin and frill the
edge. The amount of pressure used will
determine the frilliness.
3 Pipe dots of piping gel on top of the marked
indents in the cake and attach the ruffle swag
to them. Add a couple of dots of piping gel
in the centre behind the swag to secure.
4 Additional swags may be added. Pipe a line
of piping gel just above the top edge of the
first ruffle, then attach the second ruffle just
above the first ruffle, following the curve.
Pipe a dainty border to give the ruffle a
3 4
finished edge.
STRAIGHT FRILL CUTTERS
1 Dust the work surface with cornflour. Roll

softened 50/50 paste thinly, about 0.6mm
(#4 on a pasta machine). Rub the surface of
a CelBoard or plastic placemat with a thin
layer of solid vegetable shortening and place
the rolled paste on it. Cut the paste using a
straight frill cutter.
2 Place the strip close to the edge on the soft
side of a foam pad. Roll a CelPin back and forth 1 2
to thin and frill the edge. The amount of pressure
used will determine the frilliness of the ruffle.
3 Pipe small dots of piping gel on the back of
the ruffle. Do not put too close to the top edge
or the piping gel may seep out. Attach the
ruffle to the top edge of the cake. To add
additional ruffles, trim the top edge of the new
ruffle approximately 6mm (¼in).
4 Place a small amount of piping gel on the
back of the new ruffle and attach. Any
additional ruffles should be trimmed a bit
more than the previous ruffle. Pipe a dainty 3 4
border to finish the edge.

3 TECHNIQUES
2 USING CUTTERS, MODELLING
SKILL
LEVEL
WOODLAND
CUPCAKE TOPPERS 4 Roll out the orange ball you have just made
Penny the Bee (www.pennythebee.com) shows and cut out one or two circles using the 4cm
you how to create cute fox and skunk cupcake (1½in) round cutter to create the face of your
fox. With a bit of edible glue, attach the
toppers. Go to www.foodheavenmag.com to find orange circle on top of the white bigger circle
out how to make the other woodland creatures! you made in step 2.
YOU WILL NEED

FOR THE FOX
• white sugar florist paste
• edible paste colours: red, yellow and
black edible
FOR THE STRIPED SKUNK
• white sugar florist paste
• edible paste colours: honey gold,
black and pink
EQUIPMENT
• round cutters: 4cm (1½in), 5cm (2in)
• edible glue
• bone tool
• rolling pin
• mini palette knife
The head The cheeks
2 You can cut out two circles if you think you 5 Roll out another piece of your white sugar
would like to make more than one cupcake florist paste. Cut out a circle using the 4cm
with the fox. (1½in) round cutter to create the cheeks.
C R E AT E T H E F O X
3 Now make a ball with your white sugar

florist paste and colour it in orange,
combining the red paste with the yellow one.
1 Roll out a thick layer of white sugar florist Feel free to add more red or more yellow
paste. Cut out a circle using your 5cm (2in) according to the shade of orange you would 6 Now, with the same round cutter, cut only
round cutter to create the base. like to achieve for your fox. one side of the white circle as shown.
94 cake decorating heaven MAY/JUNE WWW.FOODHEAVENMAG.COM

KIDS
7 You will now have a half-moon shape, plus

a separated side of the circle. Position the
separated part on top of the half-moon, as
shown in the picture (do not use any glue, as 8 Now, place the same 4cm (1½in) round
you will use this separated part as a guide to cutter on top of the half-moon shape, 9 You have now obtained two exact shapes
cut out an exact equal shape). positioning it as shown in the picture. as shown in the picture.

KIDS
C R E AT E T H E S T R I P E D S K U N K
17 Repeat the same

process you have just
followed to make the
fox. Simply start by
colouring your white
sugar florist paste with a bit of honey gold
14 Using your bone tool, flatten down the paste colour. Now, roll out a piece of it and
small white balls in the same way as you did create your base by cutting out a circle using
when creating the ears. Now cut out the your 5cm (2in) round cutter. The process is
10 Attach them with some edible glue on lowest part of your ears in order to achieve a exactly the same as the one used for the fox.
top of your orange circle to create the white perfect finish. With your fingers, pinch You will only need to change the colours of
cheeks of your fox. the two lowest parts together. the face of your chosen animal.
The ears
11 To create the ears, take two small pieces
of your orange florist paste and with your 15 Using some edible glue, attach the ears
fingers make two drop shapes. to the sides of your fox's face.
FINISHING TOUCHES
The ears
12 Using your bone tool, flatten down the 18 Follow the same process as described in
ears starting from the top, then press down steps 13, 14, 15 and 16, changing the colours
towards you. and making the ears rounder.
16 To make the eyes and nose, just colour a

small piece of white sugar florist paste using
your black paste colour. Make two tiny black
balls for the eyes and one a bit bigger for the
nose. Attach them with some edible glue. If
you’d like to make the fur on the fox’s head,
13 Place a small ball of white sugar florist simply make some tiny sausages shapes
paste in both indents you’ve just created with with your white sugar florist paste and curl
your bone tool. them with your hands.

3 KIDS
2
SKILL
LEVEL
TECHNIQUES
TO DECORATE
• 100g (3½oz) white modelling paste
• small amount of purple and lilac
modelling paste
EQUIPMENT
• basic tools
• one purple pipe cleaner
• two white stamens
• ribbon (optional)
• cocktail stick
• pastry brush
• cutters: large oval,
tiny blossom
• small pair of scissors
• fine black fibre-tip pen
• small blossom cutter
• sugar glue
• pin
1 Make a white cone for the body and

insert an 8cm (3¼in) cocktail stick. Do
not make any holes for the legs.
2 Using a small amount of purple
paste and the large oval cutter, cut out an
oval for the tummy and glue it in place.
CAT
3 Roll 20g (2/3oz) of white paste into a You can mix and match the colours on this cute little cat
smooth ball for the head and shape it
as shown. Support the head on a cocktail
topper by Georgie Godbold. With its pipe cleaner tail and
stick and use a pointed tool to make holes for arms, it’s a quick one to make for a child’s birthday cake.
the eyes. Insert the stamens and use a fine
black fibre-tip pen to mark the pupils. tool into one ball. Pinch the top of the paste to 11 Wrap the other half of the pipe cleaner
4 Roll 5g (1/6oz) of lilac paste into a ball, then make a pointed ear, then add glue to the around a pointed tool to make it into a curly
gently roll it out to make a small thin oval bottom part of the ear and place it on top of tail. Using a little glue, push one end into the
shape for the muzzle. Glue it onto the face the head firmly before removing the tool. base of the body at the back.
with sugar glue. Use a palette knife to mark Repeat with the other ear, then leave to dry. 12 Roll out purple sugarpaste and use the tiny
three lines under the nose as shown to 8 For the legs, roll out 20g (2 ⁄3oz) of white blossom cutter to make a blossom. Secure
suggest the shape of the mouth. paste. Cut it in half and roll each half into a this on the cat’s head with a lilac stamen.
5 Make a small cone of purple paste for the sausage to fit on either side of the body. Glue Make a bow from the purple sugarpaste and
nose and insert it into the hole using a small these legs in place and mark both as shown glue it in place below the chin.
amount of sugar glue. with a palette knife. Leave to dry.
6 Use scissors to cut a few bristles from a 9 Roll 15g (½oz) of white paste into a smooth
pastry brush. Push them into the cheeks on ball and cut it in half for the paws. Roll each
each side of the muzzle as whiskers. Trim, half into a ball and mark with a palette knife.
then use a pin to make a few small holes 10 Cut a 15cm (6in) length of purple pipe This project is taken from
around the whiskers. cleaner for the arms. Add glue to each end Sugar Wobblies: 20 To
7 For the ears, roll 2g (1/12oz) of white paste and attach a paw. Bend the pipe cleaner round Make by Georgie
Godbold, published by
into a ball and cut it in half. Roll each piece into the back of the cocktail stick and glue it in Search Press, RRP £4.99.
a ball and push the rounded end of a pointed place, bringing the arms and paws to the front. www.searchpress.com

TECHNIQUES 3
MODELLING, CAKE CARVING, HAND PAINTING, 2
CREATING SUGAR FLOWERS
1
HEADER 1
SKILL
LEVEL
GEISHA
curve up at the edges, and with a dab of
edible glue in the centre, attach a silver
dragee. Set aside to dry for 24 hours.
8 Once these items are dry, they can be
Make a cake that stands out from the painted with edible silver paint.
crowds with this Geisha by Sherry Hostler
HANGING CHERRY BLOSSOMS
(www.sherryhostlercakeartistry.com).
9 Make a tiny hook in the end of a piece of
wire and dip into edible glue, then roll out
YOU WILL NEED smoother to create an even surface. Cut off a small pea-sized piece of pink sugarpaste
FOR THE CAKE any excess and allow to dry overnight. into a ball. Slide this down the length of the
• 20.5cm (8in) round sponge cake, filled wire until it meets the hook. Let the hook
F A C I A L F E AT U R E S
with buttercream and jam dig right into the paste, then swizzle the
TO DECORATE 2 To create the nose, take approximately paste with your fingertips until it forms a
• 1kg (2lb 3¼oz) red sugarpaste 20g (¾oz) of white sugarpaste and form teardrop shape. This will form the end of
• 1kg (2lb 3¼oz) white sugarpaste into a long triangle shape around 5cm (2in) the hanging blossoms.
• 1kg (2lb 3¼oz) black sugarpaste in length. Flatten this at the back, then 10 Take a small ball of pink sugarpaste and
• edible red paste colour using edible glue, attach a small pea-sized use your fingers to form a slight bulb shape.
• edible black paste colour ball to each side of the wide end. Set aside Keeping the stem in the middle, gently
• 50g (1¾oz) white flower paste to dry for 24 hours. pinch and flatten the bulb of paste. Place on
• 100g (3½oz) pale pink sugarpaste 3 For the mouth, take approximately 10g a greased board and roll the paste as thinly
• 10g (¼oz) brown sugarpaste (¼oz) of white sugarpaste and form into as possible around the outside of the stem
• silver dragee balls the shape of lips using your fingers. They so that it resembles a witch's hat. Place the
• edible paint: silver and gold should be flat at the back and then curved blossom cutter over the top so that the stem
• edible glue at the front, but not too prominent. They is central and cut out the petals.
EQUIPMENT should be around 4cm (1½in) across. Set 11 Holding the stem in your fingers, use
• 35.5cm (14in) square cake drum aside to dry for 24 hours. the serrated end of the cone tool to indent
• small white stamens 4 For the eyeballs, take two pea-sized balls the centre of the blossom a little. Slide the
• 26g white florist wire of sugarpaste and flatten so they are just blossom all the way down the wire until it hits
• lollypop stick slightly rounded, but flat at the back. Set the end of the tear drop at the bottom. Use
• white florist tape aside to dry for 24 hours. your fingers to draw petals downward slightly.
• wired jewels 12 Repeat this process until you have
THE HAIR PINS
• red ribbon approximately nine petals falling down the
• non-stick rolling pin 5 Take a lollypop stick and cut it in half. Roll length of the wire. There should still be
• The Cake Smoothie two small balls of white sugarpaste and stick around 2.5cm (1in) of wire visible at the top.
• sharp craft knife one on the end of two of the sticks using a Repeat the whole process for the second
• small paintbrush little edible glue to hold in place. Once dry, wire, then set aside to dry for 24 hours.
• fine paintbrush paint them all with edible gold paint.
CHERRY BLOSSOM BOUQUET
• cone tool
T H E S I LV E R H A I R J E W E L L E R Y
• dresden tool 13 Take three 26g wires and cut into three
• small five-petal blossom cutter 6 For the comb you will need to roll out equal lengths. Form a tiny hook in the end
• small non-stick rolling pin the white flower paste thinly and cut out of each wire. This is also a good time to
• posy pick an oblong approx 5x4cm (2x1½in). Use the trim your stamens, so that you have 27 tiny
• serrated knife sharp knife to cut lines along the wider end, stamens ready.
starting approximately 1cm (½in) from the 14 Take a small ball of pink sugarpaste and
top and continuing to the bottom. Splay out use your fingers to form a slight bulb shape.
COVER THE CAKE BOARD
the sections just slightly, and stick silver Keeping the stem in the middle, gently pinch
1 Roll out 1kg (2lb 3¼oz) of the red dragee balls along the top at the point where and flatten the bulb of paste. Place on a
sugarpaste on a surface which is lightly the cuts begin. Set aside to dry for 24 hours. greased board and roll the paste as thinly as
dusted with icing sugar to approximately 7 Roll out the remainder of the white possible around the outside of the stem so
3mm (1/8in) thickness. Brush your cake flower paste thinly and cut out three small that it rather resembles a witch's hat. Place
drum with a little cooled, boiled water flowers using the five-petal cutter. Set the blossom cutter over the top so that the
and cover it with the sugarpaste. Use the this into a small flower former so that they stem is central and cut out the petals.

B I R T H D AY
15 Holding the stem in your fingers, use

the serrated end of the cone tool to indent
the centre of the blossom a little. Dip a wire
hook into edible glue, then slide the wire
down through the blossom so that the hook
catches in the indentation at the top. Give
the stem a little twiddle with your fingers
so that it moulds around the wire and holds
it securely. Insert three stamens into the
centre, then hang upside down to dry for
24 hours. Repeat this process to make nine
blossoms in total.
16 Once they are all dry, the wires can be
gathered together forming a sweet bouquet,
and you can insert the wired jewels to sit
where you think is appropriate. Use the
florist tape to wire the bouquet together.
CARVING THE CAKE
17 I would advise doing this on a separate creating an even surface, then cut off any
F A C E D E TA I L S
board, to avoid ruining your nicely covered excess. The Cake Smoothie will also be
cake drum. First you need to cut the basic able to smooth all around the more fiddly 23 Cut out two small circles from the
shape. I found it useful to draw out the oval areas around the nose and lips using the brown sugarpaste and stick them with
shape of face with the hair framing it on a more pointed end. Ideally it is advised to let edible glue over each eyeball. Repeat with
piece of paper first. Hold this over the top the white sugarpaste dry overnight so that two smaller circles of black sugarpaste,
of your cake and use a serrated knife to cut it firms up. then two tiny circles of white suguarpaste
around the outline. 21 Roll out 250g (8¾oz) of the black at the bottom left of the black circles.
18 Next, if you cut away the hair on either sugarpaste to 3mm (1/8in) thickness and cut Outline each eye using the black paste
side of the face on your template, you can a straight line along one side of it to give a colour, and make three little flicks at the
once again hold it over the top of the cake, clean edge. Dab a little cooled, boiled water outside edge of each eye. Paint on the
and cut down on either side of the cake face all over the left-hand side of the hair style, eyebrows, again using the black paste
to the bottom layer of cake, approximately then cover with the black sugarpaste, making colour. Allow this to dry.
2.5cm (1in). This will give you some depth sure the straight edge falls along the side of 24 Once dry, you can outline the outside
between the head and hair. the face. This will avoid any unwanted marks edge of the eyes with red paste colour, and
19 You will see that the face is still looking from the black sugarpaste if you have to trim the inside edge of the eyebrows with red
quite flat, so you will need to carve some it. Use the Cake Smoothie to smooth the also. Paint the lips with red paste colour,
indentations for the eye sockets and also curved edges, then trim away any excess. taking care to colour the whole top lip, and
make the edges of the face slightly curved Use the sharp edge of a dresden tool to mark only the centre of the bottom lip, as is the
using your serrated knife. Take your time! hair horizontally. Repeat this process on the Geisha style.
You can now move the cake onto your right-hand side.
HAIR DECOR
covered board and give it a crumb coat of 22 Make another paper template to re-
buttercream. Finally you can position the create the shape of the Geisha’s hairline, 25 Finally you can add the ornaments.
sugarpaste nose, lips and eyeballs that you then roll out 500g (1lb 1¾oz) of the black Stick the silver comb and flowers on the
made earlier. sugarpaste to 3mm (1/8in) thickness. Use left-hand side of the hair using edible glue
a sharp knife to cut out the hairline shape. or royal icing. Insert a small posy pick on
COVERING THE CAKE
Dab some cooled, boiled water all over the right-hand side of the hair, then insert all
20 Dust a surface with icing sugar and roll the top of the head, then cover with the wired elements into this. The hair pins can
out 2lb 3¼oz (1kg) of the white sugarpaste black sugarpaste, making sure the hairline be inserted directly into the cake at
to a 3mm (1/8in) thickness so that it is large is positioned correctly, again avoiding the back.
enough to cover the whole cake. Lift the unwanted black marks. Use the Cake 26 Finally finish off the cake board with a
sugarpaste over the cake and tuck in with Smoothie to smooth the curved edges and strip of red ribbon.
your hands. Use the Cake Smoothie to trim away excess. Use the sharp edge of a
perfect the rounded curves of the cake, dresden tool to mark hair vertically.

h n i
Tec ocus q u e
F
HOW TO…
USE A CLAY EXTRUDER
& MAKE PASTE ACCENTS The technique on pages
100-101 is taken from First
Embellish your cake with an array of accents made with a clay Time Cake Decorating,
published by Creative
extruder. It's super easy to use and you can create a variety of Publishing International, an
different textures, from grass and fur to ropes and ribbons. imprint of the Quarto Group
(RRP £12.99).
e p - b y-t ep CLAY EXTRUDER

t uide A clay extruder is used to create a variety of lines, textures and details with consistent thickness.
G The extruder kits include an assortment of interchangeable disks.
1 Knead and soften rolled sugarpaste or gum paste. Roll a cylinder of

paste the length of the extruder and slightly smaller in diameter than the
extruder barrel. Feed the barrel of the extruder from the bottom. 3 Twist the handle on the gun to release the paste.
2 Choose the desired disk and attach to the extruder. 4 Use a paring knife or a spatula with a thin blade to cut extruded paste.

TECHNIQUE FOCUS
PASTE ACCENTS MADE WITH A CLAY EXTRUDER
4 The clovers and hexagons are used for making ropes.

1 Single round openings are used for vines, stems, letters and borders. Clovers give the most striking twist design.
2 Multiple round openings are used for hair, straw,

flower stamens and fur. 5 Additional disks are included with most sets for more designs.
3 Flat disks are used for ribbons around the side

of the cake, baskets and bows. 6 Combine colours for a multicoloured rope.
Slight warming If you are struggling to release the paste from the extruder, try warming
TOP the paste. Remove the paste cylinder from the extruder, and place it in the microwave
TIP
for 2 or 3 seconds, or until just warm. Put the paste back into the extruder and try again.

KIDS 3
2
SKILL
LEVEL
TECHNIQUES
USING CUTTERS, PIPING ROYAL ICING
FOR THE COOKIES

• 100g (3½oz) butter, softened
• 75g (2¾oz) caster sugar
• 1 free-range egg yolk
• 200g (7oz) plain flour
• 1-2 tbsp milk
FOR THE ROYAL ICING
• 15g (½oz) free-range egg white
• 455g (1lb) icing sugar
• 75ml (2¾fl oz) water
TO DECORATE
• Wilton® Colour Right System
• Scrumptious Sprinkles Unicorn
Sprinkletti Mix or Under the Sea
Sprinkletti Mix
EQUIPMENT
• under the sea cookie cutters
1 Preheat the oven to 200°C/Gas Mark 6.

Lightly grease three baking trays. Place the
butter and sugar in a bowl and cream
together until light and fluffy.
2 Separate the egg yolk from the white and
set the white aside. Beat in the egg yolk. Sift
in the flour and mix well with enough milk to
give a fairly soft dough.
UNDER THE
3 Knead the mixture gently on a lightly
floured surface and roll out to 5mm (¼in) SEA COOKIES
Everyone’s got their favourite undersea character –
Decorating tips mermaid, fish, seahorse, shark, starfish, octopus or turtle –
• Mermaid – ice the face, arms and
middle first and leave to dry, then and Lakeland’s (www.lakeland.co.uk) huge range of cutters
ice the rest. Add sprinkles to her tail help you stamp out a whole shoal of fishy friends.
when the icing is wet. When fully dry,
paint on her face using a black edible thick. Cut into your chosen cookie shapes, Blue: 4x blue
food pen. place on the prepared baking trays and bake Lilac: 6x red, 2x blue
• Turtle – add sprinkles to the wet for 8-10 minutes. Jade green: 8x blue, 4x yellow
icing to make the shell. 4 To make the royal icing, first sieve the icing Pink: 8x red, 1x blue, 6x pink
• Shark – pipe on the teeth and eye sugar into a bowl. Add the egg white and 6 Pipe the outline on the biscuits using a
using white icing. combine gently. Add the water and mix with a disposable piping bag fitted with a nozzle.
• Seahorse – pipe a wavy snail trail spoon until combined. Using an electric mixer, 7 When the outline has dried, let down your
from its head to tail and three little dots mix on low for up to 15 minutes until you have icing by adding a few drops of water until it has
in rows on its fin. Attach tiny pearls and a nice light texture. the consistency of thick yoghurt. Spoon the
stars to this icing, then paint on eyes. 5 To colour your icing, first mix colours in a let-down icing into a piping bag, snip off the tip
• Starfish – stick a large pearl from ramekin or small bowl, then add small to make a very small hole and fill in the middle
the sprinkles in the middle, then pipe amounts using a cocktail stick to achieve the of your icing design. Use a small decorating
small dots of white icing along the colour you want – you will need approx. brush to help spread it to the edges and
centre of each arm. 2 tbsp of royal icing to 2-3 touches from a remove any air bubbles. Leave to dry
cocktail stick. We used the following number completely unless you’re adding sprinkles to
of drops from the Wilton Colour Right System: the wet icing.

oF od for sha ri n g! Perfect for p
icnics,
pa r ties and bake sales
On Sale
7 JUNE
Make chocolate
pistachio
* Contents subject to change
cookie shots!
STEP-BY-STEP… Everything
• Fruit pop tarts you need to know
• Triple berry tart about yeast
Plus expert advice, baking news and much more!

CAKE TEMPLATE FOR
TEMPLATES ENGAGEMENT
HEART ON
PAGE 108
(Taken from
Piping on Cakes
by Christine Flinn,
published by
Search Press, RRP
£12.99.)
TEMPLATE FOR TEACUP CUPCAKES ON PAGE 30

(Taken from The Painted Cake by Natasha Collins,
published by Murdoch Books, RRP £16.99.)
TEMPLATE FOR
KITTY COOKIES
ON PAGE 22
(Taken from
Kawaii Cakes by
Juliet Sear,
published by
Hardie Grant, RRP
£9.99.)

TEMPLATE FOR HUMMINGBIRD CAKE ON PAGE 30
(By Lisa Munro from The Airbrush Company,
www.airbrushes.com)
TEMPLATE FOR ALICE'S TEAPOT ON PAGE 54

(Taken from Celebration Cakes by Fiona Cairns,
published by Quadrille, RRP £12.99.)

TECHNIQUES 3
USING CUTTERS, VEINERS AND MOULDS 2
SKILL
LEVEL
Buttercup &
DAISY CAKE
Celebrate springtime birthdays and celebrations with this beautiful floral cake
by Alison Young-Evans from Centre Stage Cakes (www.centrestagecakes.co.uk).
YOU WILL NEED
FOR THE CAKE
• 20cm (8in) sponge, covered with pale
blue sugarpaste
TO DECORATE
• yellow, white and green flower paste
• edible glue
EQUIPMENT
• rolling pin
• sieve
• Blossom Sugar Art cutter and veiner –
buttercup and daisy
• miscellaneous daisy and buttercup
moulds
• leaf cutter and veiner
• flower former
• craft knife
• kitchen foil
1 Cover the sponge cake with pale

blue sugarpaste.
2 Roll out the white flower paste and cut
out daisies using the daisy cutter.
3 Place a very small ball of yellow flower
paste in centre of the veiner, then add the
cut out flower and press together firmly.
Remove the flower and place in the flower
former to dry completely.
4 Roll out the yellow flower paste and cut
out flowers using the buttercup cutter.
Place in the veiner and press firmly.
Remove the flower and place in the former
to dry completely.
5 Using a small ball of yellow flower paste,
press firmly through a sieve to achieve the
centre of the buttercup. Using a craft knife,
remove from the sieve and attach to the using a leaf cutter, cut out several leaves 8 When the flowers and leaves are
centre of the buttercup using a tiny amount and add detail with the leaf veiner. completely dry, add to the top of the cake
of edible glue. 7 Place the leaves on wrinkled foil to dry in as you wish, using edible glue to secure.
6 Roll out the green flower paste, then various shapes. 9 Add pearl dragees to finish.

TECHNIQUES 3
WORKING WITH SUGARPASTE, 2
PIPING, TRANSFERRING PATTERN
1
ENGAGEMENT
SKILL
LEVEL
HEART
YOU WILL NEED
This romantic cake by Christine Flinn has a traditional feel even
FOR THE CAKE
• 17.5cm (7in) heart-shaped cake, though it is covered with sugarpaste rather than royal icing. It is
7.5cm (3in) deep then piped with a delicate flower design in subtle colours.
TO DECORATE
• 750g (1½lb) white sugarpaste
• 240g (8oz) royal icing
D E C O R AT E T H E C A K E S I D E S
• droplet liquid food colour: buttercup,
fuchsia, fern, holly green and grape violet
EQUIPMENT
• 25cm (10in) heart-shaped cake drum
• piping nozzles: no.2, no.1 (x 3) and no.0
• piping bags: size 1 and 2
• scriber
• satin ribbon, 15mm (½in) wide
• non-toxic glue stick
• cash register receipt roll
• masking tape 2 Half-fill a size 1 piping bag (no.1 nozzle)
• optional: FMM embosser (scroll set 1) with buttercup-coloured royal icing. Using
for edge of iced cake drum the paper template as a guide, pipe a tiny
• scissors yellow dot at the central point on each of the
• knee high pop sock scallops. Be careful not to pipe on the paper
template. Half-fill a size 1 piping bag (no.1
nozzle) with fuchsia-coloured royal icing.
Pipe half of the flower (three tiny teardrops) 4 Pipe another half flower (yellow dot and
around the yellow dot. Ensure the piped three teardrops) either side of the wavy
petals do not touch the central dot. lines, then add more wavy lines as shown.
1 Make a paper template for the side of the

cake. Take a strip of cash register receipt
roll the same length as the cake plus 13mm
(½in). Divide and fold into five equal sections,
without incorporating the extra length. Fold
the folded paper in half again, draw, then
cut a half scallop. Unfold the length of paper
and wrap it round the cake. Secure the
ends together with a piece of masking tape.
The extra bit is to give you an overlap and
create a bit of ease. Place a small bottle or
something similar between the lobes of the
heart to keep the template in place.
Pipe the lines and flowers 5 Half-fill a size 1 piping bag (no.0 nozzle)
Work on the piping details 3 Half-fill a size 1 piping bag (no.1 nozzle) with grape violet-coloured royal icing. Don’t
TOP for all five sections at the with green-coloured royal icing. Pipe a small forget to use a knee high to sieve the royal
TIP
same time, to keep each piped wavy line either side of the flower, keeping icing. Pipe a group of three dots. Finish with
section even in size. them even in size. another wavy line.

WEDDING
This project is taken

from Piping on Cakes
by Christine Flinn,
published by Search
Press, RRP £12.99.
www.searchpress.
com

WEDDING
D E C O R AT E T H E C A K E T O P
Discard the template 12 Pipe two small teardrops for leaves,

6 Remove the paper template and Pipe the dots, teardrops and lines one each side of each wavy line. Half-fill a
complete the side design by finishing off 9 Pipe a tiny dot of buttercup royal icing on size 2 piping bag (no.2 nozzle) with white
the flowers, and piping the final wavy line. top of each flower pinprick. Pipe a group royal icing. Freehand pipe the inscription in
Pipe small teardrops for leaves either side of three grape-violet-coloured dots at the the centre of the heart, then overpipe in a
of each wavy green line. other pin prick marks. colour of your choice, using a no.1 nozzle.
FINISHING TOUCHES
Pipe the dots

7 Use the size 1 piping bag (no.0 nozzle) 13 Pipe a snail’s trail around the base of the
with grape violet-coloured royal icing to cake with the same nozzle and white royal
pipe curved clusters of dots, suggesting 10 Pipe six tiny pale pink teardrops around icing. To finish, attach a 15mm (½in) satin
hanging blossoms. Ensure the shapes each of the yellow dots, without touching ribbon to the edge of the cake drum using
curve towards the centre of the design. the dots, to create flowers. a non-toxic glue stick.
PIPING LETTERS FREEHAND
It is always a good idea to practise piping

the required letters on the work surface
Use the template first; this allows you to get an idea of the
8 Transfer the heart template on page size and a feel for the movement which
104 onto paper and place it centrally on top will be required. Do not drag the nozzle
of the cake. Use a scriber to transfer the over the surface – allow the piped line to
basic shape by pin-pricking the centre of 11 Pipe a small green wavy line between drop onto the surface. If necessary, a small
each flower and one of each of the groups the piped pink flowers and the groups of amount of correction of the letter shape
of three dots. Remove the paper template. three dots. can be made with a damp paintbrush.

CL ASSIC RECIPES
cake
decorating
CLASSIC
RECIPES
BAKE IT YOURSELF
These simple recipes offer the perfect blank canvas for you to get
creative and try out new decorating techniques... or alternatively,
bake and enjoy them just as they are with a hot cup of tea!
PINA COLADA
CUPCAKES (GF)
YOU WILL NEED
FOR THE CUPCAKES
• 125g (4½oz) gluten-free self-
raising flour
• 125g (4½oz) caster sugar
• 125g (4½oz) Stork Perfect For Cakes
• 2 large free-range eggs
• 1 tsp coconut essence
• 1 tsp rum essence (optional)
TO DECORATE
• 40g (1½oz) pineapple jam
• 125g (4½oz) Stork Perfect For Cakes
• 280g (9¾oz) icing sugar
• 1 tsp coconut essence
• dessicated coconut, for sprinkling
• 8 glacé cherries
• 8 cocktail umbrellas
1 Preheat the oven to 180°C/Gas Mark 4 and

line a muffin tray with 8 muffin cases.
Recipes on pages 111-113 are by Stork. Find more recipes at www.bakewithstork.com/recipes
2 Beat the Stork with caster sugar until light

and fluffy.
3 Add in the eggs one at a time and mix.
4 Add the coconut and rum essence, then
the flour and mix well until all ingredients are
combined well.
5 With an ice cream scoop, fill each muffin
case with one scoop of batter and bake for
14-15 minutes.
6 Take out of the oven and cool. Once
cooled, core each cupcake and fill with a
teaspoon of pineapple jam.
7 For the topping, use Stork Perfect For Cakes
and beat in the icing sugar and remaining
coconut essence until light and fluffly!
8 Pipe the topping onto each cupcake and
sprinkle over the dessicated coconut. Add a
cherry and mini umbrella to finish.

SIMPLE COOKIES
YOU WILL NEED
FOR THE COOKIES
• 200g (7oz) pack of Stork
• 250g (9oz) plain flour, plus extra
for dusting
• 1 level tsp baking powder
• 100g (3½oz) caster sugar
• 2 large free-range egg yolks
• icing sugar, for dusting
EQUIPMENT
• 2 baking sheets lined with baking paper
• clingfilm
• rolling pin
• cookie cutters

2 Cut the Stork into small pieces.
3 Sieve the flour and baking powder into
a large bowl.
4 Add the sugar, egg yolks and Stork and
mix with a wooden spoon, hand mixer or
cold hands quickly into a stiff dough
(don’t mix for too long). Wrap the dough
in clingfilm and leave to rest and chill
for 30 minutes in the fridge.
5 Dust the work surface with a little
flour and roll out the dough until it is
about 5mm (¼in) thick.
6 Cut out shapes with a sharp knife
or cookie cutters and place on the
baking sheet lined with baking paper.
Fold the dough scraps together, roll
them out and cut out more shapes.
7 Bake in the oven for 15-20 minutes
until cooked and lightly browned. Leave
the cookies to cool on the baking sheet.
8 Dust the cookies with icing sugar or
decorate as you wish.

CL ASSIC RECIPES
WHITE CHOCOLATE
CAKE WITH
STRAWBERRIES
YOU WILL NEED

FOR THE CAKE
• 225g (8oz) Stork with Butter
• 225g (8oz) caster sugar
• 4 medium free-range eggs
• 1 tsp vanilla extract/1 vanilla pod
• 225g (8oz) self-raising flour, sieved (or
alternatively use 220g (7¾oz) plain
flour plus 1 tsp baking powder)
• 100g (3½oz) grated white chocolate
FOR THE FILLING
• 284ml (10fl oz) carton Elmlea Double
or Whipping cream
• a few drops of vanilla extract or
1 vanilla pod, beans scraped
• 2 tbsp icing sugar
FOR THE TOPPING
• 500g (1lb 1oz) strawberries
• 20g (¾oz) blueberries
• a few sprigs of mint

2 Cream together the Stork and caster sugar
until light and fluffy. Beat in the vanilla and
eggs one at a time, then fold in the flour. Add
the grated white chocolate.
3 Divide the mixture between 2 x 20cm (8in)
cake tins and bake in the oven for 35 minutes.
Cool on a wire rack.
4 To prepare the filling, whip the Elmlea until
thick. Add some vanilla and icing sugar and
mix everything thoroughly. Spread one-third
of the Elmlea over one cake, then sandwich
the cakes together.
5 Carefully spread on the top and if liked,
place some of the Elmlea in a piping bag and
pipe a decoration around the top of the cake.
Place the berries on the top of the cake and
decorate with sprigs of fresh mint. Press
strawberries into the sides, if desired.

Create beautiful
flowers easily with
these fantastic cutters
A Pretty Witty Cakes 3-Piece Heart-
A
Shaped Flowers Cutter Set
£9.95 (RRP £13.50) from
www.cake-stuff.com
This rare cutter set from Pretty Witty
Cakes produces 3 sizes of heart-shaped
petal blossoms – perfect for creating
B primroses, other Primulaceae and
alpines, or even a four-leaf clover!

B Rapid Rose
From £4.95, www.
immaculateconfections.co.uk
With the Rapid Rose pad and cutters,
you will be able to make quick and
beautiful realistic roses in just a few
simple steps. Each set comes with a
step-by-step downloadable tutorial.

C SK Multi-Flower Cutter Set 1 by
Naomi Yamamoto
£20.70, www.squires-shop.com
Create many different types of flower
with this set of seven different-sized
Best Buys petal cutters. Numbered 1 to 7 for ease

of use, the rounded cutters can be used
in different combinations to make
realistic flowers.
FLOWER D FMM ‘Easiest Ever’ flower cutters
CUTTERS From £7.12, www.fmmsugarcraft.com

Make a selection of pretty flowers in
C minutes with the ‘Easiest Ever’ cutter
sets from FMM Sugarcraft. Their
simple technique is perfect for
beginners and professional decorators
and the range includes a rose,
carnation, peony and ranunculus.
D E Lakeland 22-piece Floral Icing

Cutter Set
£9.99, www.lakeland.co.uk
This great value kit is ideal for
beginners to practise creating a range
of shapes for their cake creations.
E
F Wilko Daisy Icing Plunge Cutters
£2 for a set of three, www.wilko.com
These graduated plunger cutters
emboss and release the icing for
perfectly formed daisies – ideal for
F
spring designs!

ERYONE
V ’
E
S
TA
!
IT
KI T
L
N G ABO U
Learn at Everything’s
the Academy included,
– Beginners cake simply book
decoration classes and turn up
– Cake carving
– Modelling
– Even cakes that move!
S O M E O F O U R A M A Z I N G T U TO R S
Stacey Elaine Zoe Emma-Jayne Jacqui Molly Emma

Anderson Hamey Hopkinson Kelly Robbins Chamberlain
JOIN THE CONVERSATION
renshawacademy.com
HARRY’S GRANNY’S HOUSE The palace kitchen BUT FROM WHOm ?
HARRY,
CAN I REALLY IF THAT’S THE
HAVE A NAUGHTY SIZE SHE WANTS, WE’RE
CAKE FOR MY GOING TO NEED A LOT
BACHELORETTE MORE FLESH COLOURED
PARTY? ฀
WE CALL IT WE
A HEN NIGHT NEED
MEGHAN BUT, HELP!
YES, ONE CAN
HAVE WHATEVER
฀
FEAR NOT! THANK YOU
WITH OVER 8,000 CAPTAIN CAKE STUFF
PRODUCTS (INCLUDING – YOU SAVED THE DAY.
ALL THE TOP BRANDS I’VE BEEN TOLD
OF SUGARPASTE), MEGHAN’S HEN PARTY
฀ WAS A HUGE
฀
฀
AN HONOUR SIR.
AFTER ALL, US
GINGER BEARDIES
HAVE GOT TO
STICK
฀
YES, THE
CAKE WAS
NEARLY AS BIG
AS THE REAL
฀
Over 8,000 top baking, cake decorating

and sugarcraft products at fantastic prices,
ready to be delivered straight to your door
cake-stuff.com
facebook.com/CakeStuffLtd
@CakeStuffLtd TO BE CONTINUED . . .
Presented withcake
decorating
WEDDING
TECHNIQUES C
ombrreeactae a beautiful
d lert!
TrenA buttercrekae with piped
page m4 roses,
HANDPAINTING
Paint personalised
wedding favours
BEGINNER’S GUIDE
How to use
ribbons to
enhance
your cakes
9
Detailed
Fresh
NEW IDEAS!
S T E P- BY- S T E P
P R O J E C T S
Be inspired by creative designs

for cakes, biscuits and cupcakes
This cake is inspiredgeby20 a wedding
dress, pa
“Try out new techniques on

cakes, biscuits and cupcakes
to bring a theme together.”
Welcome to our Wedding Techniques special. We know how
much you love getting creative with wedding designs, so we
thought we’d give you even more inspiration in the form of
nine wedding projects that you can adapt to suit your event
theme. Whether it’s cakes, biscuits or cupcakes you’re looking
for, over the next 21 pages you’ll find designs to suit every skill
level, from an on-trend blush pink & gold cake on page
15 where you can practise your sugarcraft skills, to
handpainted wedding favour biscuits that you can personalise for guests
on page 12. Beginners can get to grips with piping buttercream flowers on
page 6, or why not create a stunning cupcake centrepiece with the linked
flower cupcakes on page 18. Have fun!
JESSICA CLARK
EDITOR
Contents
Presented with cake
decorating
WEDDING
TECHNIQUES Cre a
ombreate beautif
TrendAlert! butterccakreae with pipuled
page m4 roses,
HANDPAINTING
Paint personalised
wedding favours
BEGINNER’S GUIDE
04 Cover cake 12 Named cookies
How to use
ribbons to
enhance
your cakes Buttercream roses
ombre wedding cake 15 Pink & gold wedding cake
9
Detailed
Fresh
NEW IDEAS!
S T E P- BY- S T E P
P R O J E C T S
06 Floral bloom cupcakes 18 Linked flower cupcakes
Be inspired by creative designs
for cakes, biscuits and cupcakes 08 Technique: using ribbons 20 Wedding dress cake
Wedding Techniques is supplied with the
May/June 2018 issue of cake decorating
10 Bed of roses cake 22 Decorated biscuits Named cookies, page 12
heaven. Not to be sold separately. Cover
image © Stockfood.
Editor Jessica Clark

jessica.clark@anthem-publishing.com
Creative Director Jenny Cook

Production Editor Amanda
Robinson
Art Editor Martin Davies
Follow us
Cake Decorating Heaven

Find us at www.facebook.com/
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Pink & gold cake, page 15 Bed of roses cake, page 10 Linked flower cupcakes, page 18

PROJECT

TECHNIQUES 3
PIPING BUTTERCREAM, CREATING AN OMBRE EFFECT 2
SKILL
LEVEL
Buttercream roses
OMBRE WEDDING CAKE
Keep it simple with beautifully piped pastel pink roses and graduating
tones. Set in a crescent shape, they give this cake a modern, elegant feel.
YOU WILL NEED bake for about 22-28 minutes until golden and sides of the cake with a thin layer of the
FOR THE CAKE and risen, rotating the tins halfway through buttercream, then chill for 15 minutes.
• 375g (13oz) margarine, softened baking; a cake tester should come out clean 15 After chilling, cover the top and sides
• 375g (13oz) caster sugar from their centres. Remove to wire racks to of the cake with the remaining plain
• 2 tsp vanilla extract cool completely. buttercream. Cover and chill for 30 minutes.
• 6 large free-range eggs, beaten 16 After chilling, dab very small dots of
FOR THE BUTTERCREAM
• 350g (12oz) self-raising flour, sifted pink food colouring at intervals over the top
• 1½ tsp baking powder 6 Gently stir together the butter, icing sugar and sides of the cake.
• ½ tsp salt and milk in a large mixing bowl until the 17 Smooth a damp palette knife over the
• 3 tbsp cornflour sugar is moistened. food colouring to create light patches of
• 3 tbsp milk 7 Continue to beat with an electric mixer pink colouring all over the buttercream for
FOR THE BUTTERCREAM until smooth and pale in appearance, about an ombre effect. Chill for 30 minutes.
• 375g (13oz) unsalted butter 3-4 minutes. 18 After chilling, pipe small swirled rounds
• 500g (1lb 1oz) icing sugar, sifted 8 Remove just under half of the buttercream of the pink buttercream in place where
• 3 tbsp milk to another bowl. From that bowl, remove each rose will be on one side of the cake;
TO DECORATE about one-quarter to a third bowl. these will form the centres of the roses.
• edible food colouring: 9 Colour the second bowl of buttercream 19 Working one by one, start to build up
light pink and light green with drops of pink food colouring, mixing each rose with piped stripes of the pink
EQUIPMENT until uniformly pastel pink for the roses. buttercream, angling the roses towards the
• palette knife Colour the smallest bowl of buttercream centre of the cake and overlapping your
• piping bags and straight-edged with green food colouring until uniformly previous strokes. Working in clockwise
petal nozzles light pastel green, for the leaves. circles, continue to build up the roses. If
• cake stand 10 Transfer the pink and green you don’t feel confident piping directly onto
• cake leveler or serrated knife buttercreams into separate piping bags, the cake, you can pipe the flowers onto a
each fitted with straight-sided petal nozzles. small square of greaseproof paper attached
Chill until needed. to a flower nail with buttercream, then
FOR THE SPONGES
carefully place them on a tray and freeze
P R E PA R E T H E C A K E
1 Preheat the oven to 180°C/Gas Mark 4. them briefly, before positioning on top of
Grease and line the bases of four 18cm (7in) 11 Turn out the sponges from their tins, the cake.
springform cake tins with greaseproof paper. trimming their tops flat with a serrated 20 Once the roses have been piped, take
Recipe and photography by Stockfood, The Food Media Agency.
2 Cream together the margarine and caster bread knife or cake leveler, if needed. the piping bag filled with green buttercream
sugar with the vanilla extract in a large 12 Place one sponge on a cake stand and pipe leaves around them, releasing
mixing bowl until thick, pale and fluffy, and spread its top with a layer of the plain the pressure as you bring the piping bag
about 3-4 minutes. buttercream. Sit the second sponge on top, upwards to create a leaf effect.
3 Beat the egg, one tablespoon at a time, pressing down gently to adhere. 21 Let the roses set on the cake
into the creamed margarine mixture until 13 Spread a thin layer of buttercream on before serving.
fully incorporated. top before sitting the third sponge on top,
4 Fold through the flour, baking powder, pressing down gently to adhere. Top with a
salt and cornflour until you have a smooth thin layer of the buttercream.
batter, then fold in the milk. 14 Sit the final sponge on top, pressing
5 Divide the batter between the tins and down gently to adhere. Crumb-coat the top

3 TECHNIQUES
2 PIPING BUTTERCREAM FLOWERS
SKILL
LEVEL
FLORAL BLOOM
CUPCAKES
Now you can continue the floral theme right through your wedding day
with these colourful roses, hydrangeas and camellias by Neetha Syam
from Buttercream Petals Cake Art School (buttercreampetals.com).
1 2 3 4
5 6 7 8
YOU WILL NEED

FOR THE ROSES
FOR THE CUPCAKES
• a batch of cupcakes 1 Prepare a piping bag with the Wilton
TO DECORATE 104 nozzle and fill it with pink buttercream.
• uncoloured buttercream 2 Pipe a cone in the centre of the cupcake.
• green buttercream (Wilton 3 Now position the nozzle upright and pipe
dark green) two curved arch-shaped petals, closing the
• orange buttercream (Wilton Orange) cone with a small opening in the middle. This
• pink buttercream (Wilton Rosa) is the rose bud.
• violet buttercream (Wilton violet) 4 Pipe more curved arch-shaped petals
EQUIPMENT around the bud, slowly opening the petals as
• piping bags you reach the outermost layer of the rose.
• scissors 5 Prepare a piping bag with the Wilton
• Wilton nozzles: 352, 104, 103, 224 352 leaf-shaped petal nozzle. Fill the piping
• flower nail bag with green buttercream.
• Wilton gel colours 6 Now position the nozzle below the rose shaped petal, gently pulling away with
• greaseproof paper (right), and apply firm pressure to form a leaf- decreasing pressure to create a tapered end.

CUPCAKES
1 2
FOR THE HYDRANGEAS
1 Prepare a piping bag with a Wilton

224 nozzle. Fill the piping bag with half
quantities of violet and pink buttercream.
2 Position the nozzle upright and apply firm
pressure to pipe small drop flowers.
3 Pipe more drop flowers around the
cupcake working towards the centre, 3 4
building up the layers.
4 Prepare a piping bag with the Wilton petals around the cupcake and more layers
FOR THE CAMELLIA
352 leaf-shaped petal nozzle. Fill the piping inwards (two or three rows depending on
bag with green buttercream. 1 Prepare a piping bag with a Wilton size of your cupcake).
5 Now position the nozzle on the outer edge 103 nozzle. Fill with uncoloured buttercream. 3 Using orange-coloured buttercream
and apply firm pressure to form a small leaf- 2 Place the nozzle at a 30-degree angle, the in a piping bag with a small hole cut at the
shaped petal, pulling away with decreasing wider end of nozzle touching the cupcake, end, pipe 1cm (½in) long spikes in the middle
pressure to create a neat tapered end. and pipe a small fan-shaped petal. Pipe more of the bloom, to finish.

h n i
Tec ocus q u e
F
RIBBON WEAVING
This is a very old technique that gives the
appearance of ribbon having been threaded
through the cake and works particularly well
on Christening and baby cakes. Ribbon
insertions work best on a sugarpaste-covered
cake. This is because as you cut into it there
are no oils to bleed into the ribbon, unlike with
buttercream. The ideal point at which to try
this technique is when the sugarpaste has
crusted over slightly, but has not become solid.
You will need a scalpel or a very sharp craft
knife, a dressmaker’s pin and a pair of scissors.
If you are handling really tiny sections of ribbon,
tweezers are also useful.
1 Holding your knife vertically, cut a couple

of small slits, the width of the ribbon you
intend to use, into the sugarpaste.
2 Cut a number of short sections of ribbon.

The ribbon lengths should be slightly longer
HOW TO… than the distance between the slits on the
cake, so that the ribbon can form a pretty
USE RIBBONS loop and also tuck into the sugarpaste.
Ribbons have been used as decoration on

cakes for centuries, and even nowadays a
cleverly chosen ribbon can enhance a design.
3 Gently push each end of a section of
WRAPPING YOUR CAKE ribbon into two cuts in the sugarpaste. Use
the pin to carefully poke it in. Once done, the
I
f you just wish to wrap a ribbon around the overlapping ends of the ribbon in place. The ribbon should stay in place.
side of a cake, measure the circumference tape should not touch the cake’s surface.
first using a tape measure and add an extra • Use a dab of buttercream or royal icing to ALL TIED UP
2.5 cm (1in) to the length to allow for the ‘glue’ the ends in place. The result is a
seam. You can secure the seam at the back of • Dip a little sugarpaste into water and work versatile design,
the cake in a number of ways: it in with your fingers until it is gooey and suitable for many
• Use a piece of clear sticky tape to hold the sticky, then use it to join the two ends. different occasions.

TECHNIQUE FOCUS
BEAUTIFUL BOWS
If you want to add a bow to the ribbon around
the cake, it is best to make it out of a separate
section of ribbon. This reduces the chances of
you damaging the sides of the cake when you
pull the ribbon taut to tie the bow. Make a bow
and stick it in place with either a dab of royal
icing or a sticky blob of dipped sugarpaste.
Alternatively, you could use a little double-sided
tape, but make sure the tape does not come
into contact with the surface of the cake.
LIVEN UP
A CAKE POP
Once you’ve created your wonderful and tasty
cake pops, you want to make sure they’re DRESSING
presented attractively. If you want to serve your A BOARD
pops on a plate you can decorate the pop sticks
tep- ep
with little ribbon bows, tying the colours in with
your table settings.
If you are making a wedding cake, you can
cover the edges of the board with ribbon.
sure the glue does not come into contact
with any icing on the top of the cake board.
by-tuide Measure the height of the board edge and Conceal the seam by placing it at the back
G choose ribbon with a width as close to that of the cake.
measurement as possible. Try one of the
following simple ways to attach a length of • DOUBLE-SIDED TAPE
ribbon to the board. Cut a number of small sections of double-
sided tape and stick them around the edges
• GLUE of the board. Remove the protective top
You can use a non-toxic glue stick to affix layer and, starting from the back of the
the ribbon around the edge of the board. cake, stick the ribbon in place. By starting
Test it first on a section of ribbon to make there, you will ensure the seam is at the
sure it does not bleed through and make back of the cake.
SUGARPASTE RIBBON
If you like the look of ribbon weaving, but tweezers to insert the sugarpaste ribbon into
want to use sugarpaste instead, this is the slits on the cake. The sugarpaste
perfectly achievable. Roll a thin strip of covering must be soft for this to work.
coloured sugarpaste the width of silk ribbon.
Cut the pieces evenly in lengths the same
size as you would have done for the ribbon The techniques on
technique. Bend each piece of sugarpaste pages 8-9 are taken
from Compendium of
over a wooden dowel and allow to dry. It’s a Cake Decorating
good idea to make more than you’ll need to Techniques by Carol
allow for breakages. You can add a touch of Deacon, published
by Search Press
shimmer dust to give it the look of ribbon. (£12.99). www.
When the sugarpaste lengths are dry, use searchpress.com

3
TECHNIQUES
2 COVERING CAKES,
1 MODELLING SUGARPASTE,
USING CUTTERS
SKILL
LEVEL
Bed of Roses
WEDDING CAKE
Sherry Hostler (www.sherryhostlercakeartistry.com) shows
you how to create a wedding cake topped with beautiful roses.
YOU WILL NEED and twist it several times. You may need to
COVERING THE CAKE
FOR THE CAKE trim the wire to shorten it a little and make it
• One 20.5cm (8in) and one 25.5cm 1 Roll out 850g (1lb 14oz) of the sugarpaste more manageable.
(10in) round sponge cake, both filled on a surface which is lightly dusted with icing 8 Roll out a small amount of white flower
with buttercream and crumb-coated sugar to approximately 3mm (1/8in) thickness. paste thinly on a non-stick board, then cut
TO DECORATE Brush your cake drum with a little cooled, out a shape using the smallest 5 petal rose
• 3.5kg (7lb 7oz) white sugarpaste boiled water and cover it with the cutter. Add a little edible glue to the
• royal icing sugarpaste. Use the smoother to create an polystyrene bud, and position it in the centre
• 200g (7oz) cerise flower paste even surface. Cut off any excess and allow to of the shape you have cut out, pushing the
• 200g (7oz) white flower paste dry overnight. wire through the centre of the paste. Pull one
• 50g (2oz) dark green flower paste 2 Adhere each cake to the corresponding petal up the side of the bud and stick it down,
• edible glue sized cake card using a little buttercream. then pull up the petal which is directly
EQUIPMENT 3 Dust a surface with icing sugar and roll out opposite and stick this down also so they
• 3 round cake cards: 15cm (6in), 500g (1lb 1¾oz) of the sugarpaste to a 3mm come to a point at the top. Put a little edible
20.5cm (8in), 25.5cm (10in) (1/8in) thickness so that it is large enough to glue around the side edges of the remaining
• 30.5cm (12in) round cake board cover the 15cm (6in) cake. Lift the sugarpaste petals, and pull up each one, so that they
• non-stick rolling pin over the cake and smooth down with your overlap each other, forming a perfect bud.
• smoother hands. Use the smoother to create an even 9 Roll out a little more flower paste thinly,
• small paint brush surface and cut off any excess. and cut a shape using the next size up
• sharp knife 4 Dust a surface with icing sugar and roll out 5 petal rose cutter. Trim away the 2nd and
• 24g green wire x 15 (cut in half) 900g (2lb) of the sugarpaste to a 3mm (1/8in) 4th petals, and curl the top edges slightly
• polystyrene rose centres x 9 thickness, so that it is large enough to cover on either side with a cocktail stick. Turn
• 5-petal rose cutter (small, medium, the 20.5cm (8in) cake. Lift the sugarpaste the shape over and add a little edible glue
large) over the cake and smooth down with your to the centre. Position your rose bud in the
• leaf cutter (medium) hands. Use the smoother to create an even centre so the wire goes through the paste
• rose leaf veiner (medium) surface and cut off any excess. again. Put a little edible glue on the edges
• ball tool 5 Dust a surface with icing sugar and roll out of the petals and pull them up so that they
• scriber the 1.25kg (2lb 12oz) of the sugarpaste to a overlap each other slightly and curl outwards
• cocktail stick 3mm (1/8in) thickness so that it is large enough at the top.
• foil/flower former to cover the 25.5cm (10in) cake. Lift the 10 Roll out a small amount of flower paste
• length of cerise ribbon to go around sugarpaste over the cake and smooth down one last time so that it is nice and thin, and
the middle tier and tie a bow with your hands. Use the smoother to create cut out a shape with the largest 5 petal
• length of white ribbon to go around an even surface and cut off any excess. cutter. Once again, curl the top edges of
the board and the base of each tier 6 Leave all the cakes to set for approximately each petal with a cocktail stick, then turn it
• floristry tape, green 24 hours. over. Add a dab of glue in the centre and push
the wire through again, pulling the petals up
R O S E S A N D L E AV E S
so that they overlap each other slightly.
7 During this time, you can make the roses 11 The rose can now be left to dry in a petal
and leaves. Use the scriber to pierce through former, or in a small cup made from tin foil. It
the centre of each polystyrene flower centre will need to set for around 24 hours. Repeat
horizontally. Push through a wire, then bring this process to make 4 white roses in total.
the wire down to the thick base of the bud 12 Repeat this process with the cerise

BED OF ROSES
flower paste to make 5 roses in total.

13 For the leaves, roll out the dark green
flower paste and use the leaf cutter to cut
out approximately 20 leaves. Try to keep
the centre of the leaves slightly thicker than
the edges. Dip floristry wire into edible glue,
then carefully insert it from the base
to tip of each leaf. Let the leaves dry for
approximately 24 hours.
S TA C K I N G
14 Place the 25.5cm (10in) cake onto the

cake board, sticking it down with some royal
icing. Dowel the bottom two tiers of the
cake, then stack the tiers one by one,
starting at the bottom and working your way
up. Use royal icing to stick each tier down to
the next.
15 Add the ribbon around the base of each
tier, and fix at the back of the cake with a dab
of royal icing.
16 Add the ribbon around the side of the
cake drum to add a professional finish.
D E C O R AT I N G
17 Roll out a small ball of white sugarpaste

and flatten slightly. Stick this to the top of
the cake with a little edible glue.
18 Wrap the wire extruding from each
flower and each leaf with green
floristry tape and trim.
19 Dip each taped wire into edible
glue, then insert into the flattened
ball on top of the cake. Start at the
bottom layer, and go all the way
round with the roses, alternating
the colours.
20 Finally, insert the last three roses
into the top of the flattened ball.
Insert the leaves all around the
bouquet evenly, using them to cover
up any gaps between the blooms.

3
TECHNIQUES
2 HANDPAINTING,
1 ICING
SKILL
LEVEL
NAMED YOU WILL NEED

FOR THE COOKIES
• cookies in your chosen shape, covered
COOKIES with ivory-coloured fondant

TO DECORATE
• food colour gels: purple, white, orange,
These exquisitely painted personalised cookies by yellow, soft green, dark green, brown
Natasha Collins make perfect wedding favours. EQUIPMENT
• paintbrushes: sizes 4, 0
• tracing paper
• non-toxic pencil
How to get typefaces and then choose the one
the best results that looks the best. 1 Purple rose cookie (see overleaf)
a. Paint the rose head and buds with a
FREEHAND PAINTING size 4 brush and a medium tone of purple.
PICK YOUR SHAPE I usually choose a typeface, then type b. Paint the stalk with the size 0 brush and
These wedding cookies can be made out the alphabet in lower and upper a medium tone of soft green, add the leaves
with any shape cookie cutter (for a bigger cases. I refer to this while I paint the in the same tone, but switch back to the
cookie, enlarge the template to fit). I names freehand. But this takes some size 4 brush.
usually use a rectangular cutter with a practice, so here are easier methods. c. Paint shadows in the centre of the rose
decorative edge – the shape mirrors a and onto the buds with neat purple.
name-place card. But hearts or circles TAKE THE FIRST STEP d. Paint shading on the leaves in dark green.
work well – do a quick sketch of your If you’re confident in your own
composition first so you know how the handwriting skills, paint the name in your 2 Rosebud border cookie (see overleaf)
elements will be placed on the shape. normal hand. I suggest that first you write a. Paint the heads of the rosebuds a medium
the name on the cookie with a non-toxic tone of orange with a size 4 brush.
HAND PAINTING pencil, then paint over it. This will b. Paint the stalks with the size 0 brush and
Most of the designs are better ensure that the name fits a medium tone of soft green, add the leaves
painted freehand – when you neatly in the space, and is in the same tone, then switch back to the
trace small images onto not squished at one end, or size 4 brush.
fondant you lose the running into the flower. c. Paint some shading onto the buds with
definition of the shape and neat orange.
the colours can become WHAT’S IN A NAME d. Paint shading onto the leaves with
muddied. I make an exception Obviously there can be a big dark green.
for the bird design. Painting difference in name lengths,
animals (or humans) freehand is difficult. ranging from the very short (Jon) to 3 Forget-me-not cookie (see overleaf)
much longer (Geraldine). You fit each a. Paint the flowers using a light tone of
CHOOSE YOUR TYPEFACE name into the given space, so ‘Jon’ would purple with a size 4 brush.
Before you start, spend time be in larger letters than ‘Geraldine’. Or fit b. Paint the stalk with the size 0 brush and
considering what typeface to use. No the longest name into the space on the a medium tone of soft green, add the leaves
matter how careful you are, the names cookie to determine the type size and in the same tone, but switch back to the
will always look hand-drawn, so don’t print all the names out at the same size. size 4 brush.
choose a complicated typeface with lots It’s a personal choice – I paint mine c. Paint some shading onto the petals
of flourishes. Or one that looks childish. freehand so normally fit the names to the with neat purple.
space. Once you’ve typed all the names d. Paint shading onto the leaves with
PRACTICE MAKES PERFECT in the correct sizes in a file, print out on dark green.
I normally opt for a script style because it printer-safe tracing paper. Reverse the e. Paint a dot in the centre of each flower
is easier to paint while keeping a nice flow tracing paper and gently trace over the with neat yellow.
(which makes it quicker to paint). If you’re letters. Turn the paper back over and trace
unsure, paint a few testers with different each name onto a cookie. 4 Blossom border cookie (see overleaf)
a. Paint the branches with a light tone of
brown using the size 4 brush.

NAMED COOKIES

NAMED COOKIES
b. Paint the blossoms with neat yellow and

the leaves with light soft green.
c. Use a medium tone of orange to add
shading to some of the petals.
d. Add a circle of neat orange into the
centre of each flower.
e. Add neat dark green shading to
the leaves. 1. A-B 1. C-D
f. With the size 0 brush and neat brown,
paint detail onto the branches and in the
centre of the blossoms.
5 Bird cookie
a. Trace the outline of the bird and branch
onto the cookie using the template provided
2. A-B 2. C-D
below and tracing paper.
b. Paint the branches with a light tone of
brown using the size 4 brush.
c. Paint the beak and the belly of the bird
with a medium tone of orange, and the back 3. A-B 3. C-E
with yellow.
d. Paint the blossoms with white, and add
a few white strokes on the bird.
e. Paint the centre of the blossoms on the
branches with pink.
f. Use neat brown and the size 0 brush to
4. A-B 4. C-F
paint the outline of the bird, then add a few
details for the wings and the eye. Add some
detail to the branches and some in the
centre of the blossoms.
6 Pansy cookie 5. A-E 5. F

a. With the size 4 brush, paint the bottom
three petals of the pansy with yellow.
b. Paint the top two petals with a light tone
of purple, leaving a circle in the very middle
of the flower that is not painted.
c. Switch to the size 0 brush and paint the 6. A-D 6. E-F
stalk with a medium tone of green, and use
the size 4 brush to paint the leaves with the
same tone.
d. Paint details into the centre of the yellow
petals with neat orange.
e. With a medium tone of purple, add
shading to the top two petals and paint a
thin outline around the yellow petals (use
the size 0 brush). Add some neat purple to B I R D T E M P L AT E F O R C O O K I E 5
the centre of the yellow petals.
f. With dark green, paint the centre of the
pansy and add shading to the leaves.
The project on pages
12-14 is taken from
7 Paint the names on the cookies following The Painted Cake
the advice on page 12. When completely by Natasha Collins,
dry, individually wrap the painted cookies in photography by
Nathan Pask,
clear cellophane and tie with ribbons to published by
match the colour theme of your wedding. Murdoch Books.

PINK & GOLD
YOU WILL NEED

FOR THE CAKES
• 10cm (4in), 15cm (6in), 20cm (8in)
round cakes, all 10cm (4in) deep
• 25cm (10in) cake drum covered in
sugarpaste
TO DECORATE
• 850g (1lb 9oz) pale pink sugarpaste
• 800g (1lb 7oz) white sugarpaste
• 100g (3½oz) white flower paste
• a little royal icing
• Sugarflair Pink and Autumn Leaf
gel colouring
• edible glue
• gold lustre dust
• vodka or rejuvenator spirit
• gold pearls
EQUIPMENT
• rolling pin
• non-stick board
• FMM rose cutter, RP3
• FMM set of 5 petal blossom cutters:
ROP6, ROP7, ROP8
• Katy Sue Design silicone moulds:
flower and gem
• ball tool
• apple tray
• paintbrush
• piping bag
• pizza cutter
• flexible smoothers
• cocktail sticks
COVERING THE CAKE

Pink & gold
3-TIER
1 Cover the 10cm (4in) and 15cm (6in) cake
in pale pink sugarpaste and the 20cm (8in)
WEDDING
cake in white sugarpaste.
CAKE
This gilded cake by Lindsay Pemberton of
Joyful Tiers (www.joyfultiers.co.uk) has a
3
corsage of delicate flower paste blooms 2
which add an elegant finishing touch. 1
TECHNIQUES
COVERING WITH SUGARPASTE, MODELLING,
SKILL
2 Trim off the excess white sugarpaste USING CUTTERS, GILDING, PAINTING
LEVEL
around the base with a pizza cutter.

3 Using two flexible smoothers, pinch Create the petals 12 Once these are secured, you will have a
the edge of the sugarpaste to create a 7 Cut four petals and, using a ball tool, tight spiral of petals on your buds. Leave to
sharp edge finish around the top. soften the edges to thin them. dry for about 10 minutes.
Paint the cake

4 Mix gold lustre dust with a little alcohol 13 Cut five more petals, soften the edges
to form a paint. Cover the white 20cm (8in) 8 Glue the front of the first petal, leaving and leave to dry for about 10 minutes in an
cake using a wide soft brush. the top 3mm (1/8in) free from glue. apple tray.
Assemble the flower

9 Stick this petal around your bud to form
a tight cone as shown.
10 Apply glue
to the left and
right-hand
edge of the
remaining three
petals. Do not
5 Once dried, add additional layers of gold put any glue
lustre until you achieve a streak-free finish. on the curved
Cover a 25cm (10in) cake drum with white edge. With the join in your previous petal
fondant and paint with gold lustre paint, facing away from you, stick on the second
then stack your cakes. petal, leaving the right-hand side open.
14 Glue each petal on the left and right
side as before. Secure the first petal placing
MAKING THE FLOWERS
it over a join in the previous layer of petals,
leaving the right side open. Tuck the second
petal into the first.
15 Continue adding the remaining petals,
tucking each one into the previous petal,
Create the bud then leave to dry for about 30 minutes. Cut
6 Using 19g (¾oz) of white flower paste, another six petals and repeat the process,
make a bud, then repeat for second bud. 11 Tuck the third petal into the second one, making sure you tuck each petal into the
Check the size against your rose petal then secure both sides of each petal previous one, then leave to dry. You will
cutter, it should fit nicely within the cutter. to the bud as shown. need to make two roses in this way.

PINK & GOLD
MAKE THE BLOSSOM THE FINISHING TOUCHES
16 Using white flower paste and the two

5-petal cutters, cut one of each size blossom. 24 Using your gold lustre paint, paint the
small flower and the Autumn Leaf-coloured
outer border of the gem.
17 Soften the edge of each petal and leave 21 Colour a small amount of flower paste
to dry in an apple tray. with Autumn Leaf gel colour.
18 Colour a small amount of flower paste

pale pink and cut three of the smaller
5-petal blossoms.
Attach the blossom and flowers
25 Once dried, pipe a little royal icing onto
the larger white blossom and secure the
smaller one on top of it. Pipe a little royal
icing into the centre of this and secure the
Create the gem and small leaf gold flower into the centre.
22 Fill the centre indentation of the gem
mould with white flower paste, then fill the
19 Soften the edge of each petal and leave rest of the gem with Autumn Leaf-coloured
to dry in an apple tray. flower paste and press out.
26 Using a little royal icing, secure your first

rose and two of the pink blossoms onto the
top pink tier.
27 Using a little royal icing, secure

20 Once dried, pipe a little royal icing into your white blossom, the remaining pink
the centre of each pink blossom and place 23 Fill the flower mould with Autumn Leaf- blossom, the gold gem and your second
three gold pearls into the centre. coloured flower paste and press out. white rose onto the bottom tier, to finish.

TECHNIQUES 3
USING CUTTERS, HANDPAINTING, WORKING 2
WITH SUGARPASTE
1
LINKED FLOWER
SKILL
LEVEL
CUPCAKES
These pretty cupcakes by Hannah Wiltshire (bathbabycakes.
com) make wonderful table centrepieces – you can match the
wedding colours, flowers and theme if you want to.
YOU WILL NEED

FOR THE CUPCAKES
• 12 sponge cupcakes covered with
white sugarpaste
TO DECORATE
• 75g (2¾oz) sugarpaste coloured pale
blue, medium blue and darker blue
• 75g (2¾oz) sugarpaste coloured
pale green, medium green and
darker green
• powder colours: spring green, dark
green, blue and purple
• clear food-grade alcohol (or
rejuvenator spirit)
EQUIPMENT
• small paintbrush
• sharp knife
• scalpel
• cocktail stick
• medium round pastry cutter
• small plastic rolling pin
• cutters: medium rose, small rose, large
daisy plunger, stephanotis, mini blossom 2 Roll out the palest green sugarpaste
plunger, circle plunger very thinly on a surface dusted with icing 4 Cut out one medium-sized rose and
sugar and cut out three partial circles. two smaller ones from the darkest blue
Use the sharp knife to cut a wavy, tufty sugarpaste and attach to the cupcakes.
grass-like edge across the top. Attach Using the same technique, this time use the
this 'grass' to the bottom three cupcakes paler blue and cut out bell-shaped snowdrop
using a little water. type flower shapes with the scalpel.
3 Roll out the darker green sugarpaste and 5 Use the daisy cutter to make a couple
use the larger sharp knife or scalpel to cut a of flower heads from the medium blue
1 Put the covered cupcakes together in a range of different length stalks and leaves. sugarpaste. Cut one head so that five petals
3x3 formation and try to visualise the final Attach to the cupcakes with water in the remain and form a profile view of a flower
design – sketch it out beforehand on rough same way so that the stalks span over head and leave the other flower intact.
paper if it helps. 2 or 3 cupcakes. Attach to the cupcakes as shown.

LINKED FLOWERS
6 Medium green sugarpaste can be used

to cut out small stephanotis shapes, as
shown. Cut and apply them to the snow-
drop type flowers to represent sepals and
general ground cover type vegetation.
7 Pale blue sugarpaste can be used to make

forget-me-nots scattered here and there.
10 Use a fine paintbrush to mix the green

8 Create the centres of the roses with and blue colouring powder with clear alcohol
circles cut from pale blue sugarpaste. Use (or rejuvenator spirit) and paint details onto
the back of the scalpel to press a criss-cross the leaves and stalks. Use a light touch and
pattern into each circle shape, then attach to try not to get the cupcakes too wet. You can
the centre of the flowers in the usual way. paint in background flowers and grass as
You can vary the flower centres – try poking 9 Take a moment to consider your well, if you wish.
little dots into the centre with a cocktail stick design and decide how you would like 11 Allow the cupcakes to dry fully
as I did for the centre of the daisy. to paint your flowers. before presenting.

3
2
SKILL
LEVEL
TECHNIQUES
MODELLING, USING
MOULDS AND CUTTERS
YOU WILL NEED

TO DECORATE
• Rainbow Dust Colours:
Starlight Comet White,
Metallic Gold Treasure
• lemon extract/vodka
EQUIPMENT
• rolling pin
• knife
• bow mould in three sizes
• large diamond impression mat
• thin trim mould or sugarpaste
strips cutter
• fan brush
• ranunculus flowers to decorate,
optional
WEDDING DRESS
INSPIRED CAKE
Ralitsa Kamburova's (facebook.com/delicevarna) tiered
cake oozes haute couture with its delicate filigree of
sugarpaste icing embellished with dainty white bows. 1 Cover your cakes in white sugarpaste.

WEDDING DRESS
A P P LY T H E S U G A R P A S T E
5 Cut sugarpaste strips with the thin trim

mould and make bows of different sizes.
A
AT TA C H T H E T R I M
A B
3a-3b Brush your cake with some

edible glue, piping gel or water. Take one
embossed piece and place it carefully on
B A
the cake. Repeat until the cake is wrapped.
A P P LY T H E L U S T R E
6a-6b Attach the strips of moulded trim to

D the cake over the impressed lines.
A
C R E AT E T H E PAT T E R N
2 Measure around the cake with a

piece of ribbon or tape measure. Roll
out a long piece of sugarpaste.
2a Use the large diamond square
mat and press it into the sugarpaste. B
Use a sugarpaste smoother over the
area. Match the pattern and impress 4a-4b Use Rainbow Dust Starlight Comet 7 Place bows where the lines cross. Start
the next section. Repeat along the White and Metallic Gold Treasure, lemon with the largest bows on the bottom of
whole length of the sugarpaste. extract or vodka and a fan brush to lustre your the cake, medium-sized bows around the
2b-2c If your cake is taller than cake. Use just a touch of the light gold dust. middle, and small bows at the top.
the impression mat, use a ruler to
extend the lines to the edges of the
sugarpaste. Neaten the edges of
the sugarpaste.
2d Cut the embossed sugarpaste
into sections along the lines of the
pattern to apply to your cake. Leave
the sugarpaste sections to firm up C
for about 30 minutes before using.
4c Add lustre to the bottom and small top
tier in the same way as the main cake. 8 To finish, attach the flowers (optional).

D E C O R AT E D B I S C U I T S 3
2
SKILL
LEVEL
TECHNIQUES
USING CUTTERS AND FLOWER PUNCHES,
PIPING ROYAL ICING
C D
B E F G
YOU WILL NEED

FOR THE BISCUITS
• heart-shaped shortbread biscuits
DECORATED
• dress-shaped shortbread biscuits
TO DECORATE
• white sugarpaste
WEDDING BISCUITS
• white royal icing These simple yet elegant biscuits by Alison Young-Evans
• edible rice paper (www.centrestagecakes.co.uk) are great for hen parties!
• pearl dragees
TO DECORATE 1 Roll out the sugarpaste and cut out your simple swirls and wavy lines with dots to
• cutters: heart-shaped and desired shape with cutters. embellish the dress and heart.
dress-shaped 2 Attach the sugarpaste to the shaped 4 Using a craft punch and rice paper, cut
• piping bag and no.1 writing nozzle biscuit using royal icing. out several different flowers. Layer the
• tweezers 3 Using a piping bag and nozzle, pipe dots pieces using royal icing, then add a dragee to
• craft flower punch around edge of the sugarpaste, then pipe the centre before attaching to the biscuit
• rolling pin detail where you wish – I created some using royal icing.

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