Cake Masters - December 2018 PDF

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ISSUE 75 | DECEMBER 2018
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ISSUE 75
DECEMBER 2018 £4.20
Sparkly
ke Decorating
Ca
Projects!
10
Winter Woodlands
Cake Tutorial
Fantastic
TUTORIALS Botanical Dream
Cake Tutorial
+LEARN step-by-step
+EASY TO FOLLOW
CHRISTMAS
COMPETITION!
Over £2000 Nutcracker Winter
worth of prizes! Cake Tutorial
WWW.CAKEMASTERSMAGAZINE.COM 1
2 MAGAZINE
Cake Masters Magazine
Subscription sign up and queries
+44(0) 1442 820580
www.cakemastersmagazine.com
Contributors:
Butter Sugar Flour
Laura Loukaides Cakes in association with
Rainbow Dust
The Caketress in association with Sweet Stamp
Magda’s Cakes
The Cake Room Lafayette in association with
Renshaw Americas
Roses and Bows Cakery in association with
The Cake Decorating Company Editor's
Glace Cakes
Cake Mistress Top
Picks
Commie’s Cupcakes Welcome to the Winter
Reema Siraj Studio
Let them have cake Glitter issue of Cake Masters
Crin Sugarart Magazine! With December
Nastasia Cosmin Emilian
Татьяна Холодцова
Daniel Diéguez/Cake Artist
now upon us, it’s time for
this seasonal edition of the
20
Las Tartas del Cachorro magazine, with themed
Sophia Fox Cake Art Studio
Angela Penta Cakes cakes and tutorials for every
Torte decorate di Stefy occasion.
Candy Maniac
Sandra Griggs Smiley
Luxury baker design Our front cover cake this month
Emily Cakes is the beautiful Pink Winter Wedding Cake by Laura
CUPCAKES & DREAMS
Rosalind Miller Cakes Loukaides of Laura Loukaides Cakes in association with
Haley Popp Hive Bakery Rainbow Dust. With snowy effects and metallic silver and
Enchanting Merchant Co. gold wintry decorations, this cake is a perfect seasonal
RK Bakery
The Cake Duchess choice!
Emma Jayne Cake Design
Coco’s Cupcakes Also in this issue we have the Winter Glitz cake by Kayla
Little Hunnys Cakery
Trahan of The Cake Room Lafayette in association with
Cupcakes and Counting
Madame Dibou les gâteaux
Kasserina Cakes
Renshaw Americas that uses a lovely silver metallic 36
covering with green leafy decorations. The Winter Fruits
Thirty One Cakes
Cake by Karen Keaney, from Roses and Bows Cakery in
association with The Cake Decorating Company, brings
Front Cover Star
Laura Loukaides Cakes in association with together blue and gold in a gorgeous elegant design.
Rainbow Dust We have the stunning Botanical Dreams cake by Lori
Hutchinson from The Caketress in association with Sweet
Editor Stamp. This purple and floral wonder is a great alternative
Rosie Mazumder this season to traditional designs.
editor@cakemastersmagazine.com
This month, we have the delightful Let’s Dream Together
Editorial Team collaboration, which draws on inspiration from mythology,
Hanaa Foura cinema and literature to create wonderful designs. We
Hannah Beeson
Rhona Lavis
also have the Christmas Countdown kicking off on the
1st December, good luck in getting your hands on some
51
Laura Loukaides
Sébastien Haramendy
fantastic prizes!
Finally, for our Elevenses prize this month, spot the 10

Advertisements differences for your chance to win the Americolor Soft Gel
Hannah Beesson
hannah@cakemastersmagazine.com Paste Nifty Fifty Kit from Cake Craft Company!
Tel: 0208 432 6051 or 07939 562567
USA Representative - Patty Stovall Best wishes,
patty@cakemastersmagazine.com
Tel: 219-713-7118
France Representative - Wendy Brobbey
wendy@cakemastersmagazine.com
Tel: +44 (0)7506631163
Rosie
Editor
India Representative - Khushi Malani Get in touch: editor@cakemastersmagazine.com
khushi@cakemastersmagazine.com
India Advertising - Farzana Gandhi
Tel: 00 91 98207 40639
Cake Masters Magazine Awards

2nd November 2019
Subscribe!
awards@cakemastersmagazine.com
Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
from only £39.99 a year
No part of this magazine nor any supplement may be copied Find out more at
or reproduced, nor stored in a retrieval system by any means www.cakemastersmagazine.com/shop
without prior specific written authorisation given by the WWW.CAKEMASTERSMAGAZINE.COM 3
publisher.
Bring on Winter! Inside this issue are lots of easy to follow

wintry and shimmery cake tutorials and cakespiration.
58 31 Tutorials
20 Sparkling Snow
Butter Sugar Flour
24 Pink Winter Wedding Cake
Laura Loukaides Cakes in association
with Rainbow Dust
31 Botanical Dreams
The Caketress in association with
Sweet Stamp
34 Baubles & Wreath
Magda’s Cakes
38 Winter Glitz
The Cake Room Lafayette in
association with Renshaw Americas
42 Winter Fruits
Roses and Bows Cakery in association
with The Cake Decorating Company
49 Nutcracker Winter Cake
Glace Cakes
53 Winter Woodlands
Cake Mistress
62 Winter Cupcakes
Commie’s Cupcakes
68 Through the Winter Glass
Let them have cake
Every Issue Features Recipes

6 Banana Split Cake
8 Baking Wish List 10 Cake Masters Awards 2018
56 Elevenses – Ask the Expert, 36 Cambodian Apsara Dancer
Competitions, Book Reviews +
More!
Emma Jayne
61 Cake or Meat? Coco's Cupcakes
Competitions
57 Social Snippets - Amazing 75 HTDT?! Winter Wedding Cake 46 Christmas Countdown
cakes we have spotted online Reema Siraj Studio Win over £2000 worth
of prizes!
76 Top 10 UK Cake Artist 2018
Spot the difference!
57 77 Raven Cake 82 Win the Americolor
Soft Gel Paste Nifty Fifty
78 Collaboration Let's Dream Together Kist from Cake Craft
Company!
80 Metallic Readers' Cakes
82 WIN!
Ameri
color S
Paste N oft G
from Cifty Fifty Kietl
ak
Comp e Craft
Product Review any!
4 MAGAZINE
Work with us in 2019!
Banana Split Cake
Smith & Deli-cious

Shannon Martinez & Mo Wyse
Hardie Grant
£20
Photography by Bonnie Savage
FOR THE CAKE:

125g (4½oz/½ cup) vegan butter FOR THE BUTTERCREAM:
345g (12oz/1½ cups) caster (superfine) sugar 100g (3½oz/½ cup) Copha or vegetable short-
1 tsp vanilla ening, softened to room temperature
3 ripe bananas, mashed 250g (9oz/1 cup) butter
170ml (5½fl oz/⅔ cup) unsweetened soy milk 1 tsp vanilla
1 tsp bicarbonate of soda (baking soda) 500g (1lb 2oz/4 cups) icing (confectioners’)
Pinch of salt sugar
½ tsp ground cinnamon Pinch of salt
335g (12oz/2¼ cups) plain (all-purpose) flour
FOR THE CHOCOLATE SAUCE:
FOR THE EGG MIXTURE: 150g (5½oz) dark chocolate chips (white choco-
1 tsp Vegg late is not interchangeable in this recipe)
4 tsp No Egg with 80ml (2½fl oz/⅓ cup) water 1 tbsp refined coconut oil
Good pinch of salt (we like it hefty, but it
FOR THE TOPPINGS: depends how salty you want it; leave it out alto-
Cherries, crushed peanuts and sprinkles, to gether if you don’t like salty chocolate)
decorate (or whatever you like)
1 quantity Buttercream (optional)
1 quantity Chocolate Sauce (optional)
Preheat the oven to 170°C (340°F). the paddle attachment (we don’t recommend
doing this by hand).
To make the egg mixture, whisk the Vegg and
No Egg mixture together until frothy and well Beat on medium speed for 2-3 minutes until
mixed. Set aside. super light and fluffy.
Cream the butter and sugar in a mixing bowl Reduce the speed to low and add the vanilla.
until pale and fluffy, then add the egg mixture
and vanilla. Mix well. The mixture may curdle Gradually add the icing sugar and salt. Beat
at this stage, but that’s OK. until well combined and fluffy.
Add the mashed banana and mix until If you’re going to use your buttercream on
combined, then stir in the soy milk, bicarb the same day, don’t refrigerate it as it will get
soda, salt, cinnamon and flour. too hard. Feel free to refrigerate any leftover
buttercream.
If you’re making a cake, pour the batter into
a 23cm (9”) round cake tin, or feel free to use
any tin you like. FOR THE CHOCOLATE SAUCE
Important: Using refined coconut oil saves you
Bake for 45-50 minutes, or until a skewer from everything tasting like coconut
inserted in the middle of the cake comes out
clean. Combine the chocolate and coconut oil in a
heatproof bowl and microwave on high for 1
While the cake bakes, prepare your toppings. minute.
Remove the cake from the oven and leave to Stir, then heat again in 10 second increments,
cool in the tin for 10 minutes before turning stirring until smooth and well combined.
out onto a wire rack. Leave to cool completely
before decorating. Check after each time; the chocolate should
look almost melted, but not completely
Top your cake with whatever makes you melted.
happy. The sprinkles and buttercream? Go
for it. If you do not have a microwave, melt the
chocolate in the top of a double boiler over a
Follow the photo or create your own chocolate saucepan of simmering water.
sauce to cherry to buttercream ratio.
Mix in the salt.
Note: If you can’t get your hands on Vegg, up
the No Egg by ½ teaspoon and the water by 1 Note: Store in the fridge in a sealed jar. It may
tablespoon. become solid and hard so just heat it in the
microwave or put the jar in a pot of boiling
FOR THE BUTTERCREAM water to melt.
Combine the Copha and butter in the bowl
of a freestanding electric mixer fitted with
Baking Wish List
Introducing Renshaw Colour of the Year 2019 - Cassis

Get your hands on the first Renshaw ‘Colour of the Year’! The launch of this Create a beautiful village scene quickly and easily! Giving you five different
new upcoming colour has been chosen by cake decorating professionals to buildings, two trees and a snowman! Perfect for creating Nordic inspired
provide great cake decorating inspiration. Cassis is a fresh, modern fusion cakes, cupcakes and cookies! The church is also ideal for christenings
of pink and purple tones and provides sophistication for any cake occasion. and weddings! Comes with a gorgeous gingerbread recipe – perfect for
Available from your usual sugarcraft store from November. Christmas decorations and treats!
£1.89 for 250g £17.99
Renshawbaking.com Karendaviescakes.co.uk
Next Generation White Round Masonite (MDF) Cake Board Drums

One of the most beautiful and stunning ways of presenting your cakes,
helping you save time and money by not covering your cake boards The Spectrum Flow Airbrush Machine has been used by The
with fondant. Join the next generation of cakers today by providing the BakeKing on Channel 4’s Extreme Cake Makers. This awesome
ultimate platform your creations deserves! Completely food safe, all machine is used by many professional cake decorators, so get yours
boards come individually shrink wrapped making them the safest in the now.
market today! There's NO need to stack your cake drums for heavier £99.99 (paints extra)
cakes as they are made from extremely strong/durable 100% MDF wood. Thecakedecoratingcompany.co.uk
Available in four different colour types and five popular size variants.
Multi-buy discounts available.
Only at www.cakecraftcompany.com
Prices correct at point of printing
8 MAGAZINE
Alongside the free gift available this month, these Rainbow Dust
metallic paints complete the set of gorgeous wintry colours available!
The pearlescent pink and white colours will look lovely on any cake this
season.
This gorgeous Antique Amelie Cook Book Stand will look elegant in any
£4.10
kitchen. Perfect for bakers who often find that their recipes get covered
Rainbowdust.co.uk
in baking goods, this stand will make it easier to follow your favourite
recipes!
£16.00
Dibor.co.uk
It’s time to start decorating those Christmas cookies! Make sure Sprinkle Pop
is on every one!
Sizes: 2oz, 4oz, 8oz (wholesale available)
$8.00-$20.00 - Free US Shipping Keeping up with the hottest trends of the year, Doric Cake Crafts
have brought out two new cupcake cake designs, Under the Sea
and Unicorns! Unicorn cases are great for retailers and are sold
in boxes of six, each pack containing 25 cases. The Under the Sea
cases are available in convenient pots of 50 cases. Available from
all good cake decorating and sugarcraft stockists or trade customers
can sign up for an account at www.doriccakecrafts.co.uk
These adorable cake toppers come with a mix of designs made from paper including a
snowman, Father Christmas, reindeer, Christmas tree and more! Ideal for any festive
cakes you may be making.
£2.50
Luckandluck.co.uk
These lovely Sweetly Does It Sugarcraft

Decorating brushes, handily engraved
with their sizing, are useful for any
budding or experienced cake decorator.
Not only are they very elegant but they
A cakers dream gift! With Sweet Stamp by Amy Cakes, you can
are very high-quality with their fine
create beautiful lettering and designs effortlessly. Simply emboss
bristles.
and paint. With many more beautiful products available, you can
Available on amazon for £3.75 per pack
put together the ultimate gift.
Kitchencraft.co.uk
Amycakes.online
HIGHLIGHTS
The Cake Masters Magazine Awards

were back and better than ever with an
evening that oozed glitz and glam, fun
and so much emotion. The fabulous
evening was dedicated to recognising
and celebrating the hard work of
all the amazing artists in the cake
decorating and sugarcraft industry.
This year, we welcomed artists,
cakers and businesses to gather at the
beautiful National Conference Centre
in Birmingham to celebrate in style!
As the first and only event of its size
in the cake decorating industry, now
in its fifth year, tickets to the CMMAs
were sold out as soon as they were
announced once again. 650 attendees
looking as glam as ever were eager
with anticipation to enjoy an evening
with a drinks reception, three-course
dinner and of course, the entertaining
ceremony that reveals the outcome of
the coveted awards.
Our expert judges had such a hard winners were all well deserved. An
Rose Dummer, aka Rosie Cake-Diva, time picking the winners from such emotional Eddie Spence made his way
and Will Torrent were back again a high standard of finalists after the on stage for the last time this year
to compère for the evening. Their nominations came in. We would like to where everyone enjoyed a wonderful
hilarious ‘phone call from Fergie’ thank Carlos Lischetti, Debbie Brown, speech from the ‘king of royal icing’.
introduction topped last year’s Lindy Smith, Alan Dunn, Eddie Spence, Once again, Cake Artist of the Year was
Eminem rap and there were plenty Julia M. Usher, Karen Portaleo, Marina an emotional category with everyone
of laughs as the two led us through Sousa, Mike McCarey, Nicholas Lodge on the edge of their seats waiting to
to reveal the winners. To present the and Verusca Walker for making such hear who would win this year. The
awards, we had massive names and incredibly tough decisions. accolade was awarded to the brilliant
brands in the cake decorating industry Zhou Yi, Joey Sugar King Art who
such as Renshaw, Fractal Colors, There were 17 awards this year; we also won the award for Modelling
Squires and many others up on stage were absolutely delighted with the Excellence. Congratulations to all the
to share the exciting results. finalists for all categories and the finalst and winners for 2018.
10 MAGAZINE
Wedding Cake Award Sponsored by

Winner: Enrique Rojas -
HAVE+SOME+CAKE by
Enrique
Renshaw, established 1898, has a
“When I saw who I was against, I long history in celebrating cakes
said I have no chance of winning. for generations with over 100 years
of baking and cake decorating
But everyone kept saying yes expertise and inspiration. Famous
you will, and then… I mean, it’s for their Ready to Roll icings and
amazing to win it! I’m so chuffed!” Marzipans and now with a state of
the art teaching Academy.
www.renshawbaking.com
Cake Artist of the Year Award Sponsored by

Winner: Zhou Yi ,Joey -
Sugar King Art
3 times winner of Best Retailer in
"It's been a huge surprise to be the Cake Masters Awards, The Cake
named Cake Artist of the Year, Decorating Co. is known for their
personal customer service. They offer
I have not been able to calm you what’s new and different so you can
down. I am really grateful to keep your customers and friends excited
be the first Chinese cake artist by your designs and coming back for
more of your delicious cake.
to win this award. The Cake The guys at The Cake Decorating Co.
Masters Magazine Awards has are real people, working hard to make
put my work on a world stage your experiences with them happy and
memorable. It’s this personal touch that
for many to see. Thank you so makes them different and loved by their
much for this honour." customers.
www.thecakedecoratingcompany.com
Best Retailer Award Sponsored by

Winner: The Cake
Decorating Company
“We are absolutely thrilled to

announce that we WON BEST
Rainbow Dust Colours has been
RETAILER at the Cake Masters manufacturing and supplying high-
Awards 2018. A huge THANK quality cake decorating materials
YOU to you, our customers, for since 2008. RainbowM Dust has
voting for us.” become one of the UK's favourite

brand of sugarcraft products and has
more than 420 products. Their aim
has always been to offer high-quality
products and world class service.
www.rainbowdust.com
Best Show Piece Award Sponsored by

Winner: Chocolate Magic
“The other work was incredibly Roxy & Rich was founded in
strong so I was genuinely sur- 2011 in Quebec, Canada. Their
prised to win. Everybody says mission is to offer high-quality,
effective, innovative and edible
that but I really was, although products for decorating cakes,
we did work hard!” making chocolate or baking
your favourite pastries. Their
products are now distributed
all around the world through
their distributors based in
Canada, the United Kingdom
and United States. They have
11 lines of food colours to take
your creations to the next level.
www.roxyandrich.com
Sugar Flowers Award Sponsored by
Winner: Arati Mirji - Sweet

Symphony Squires Kitchen was formed to share
a passion for, and an extensive
knowledge of, baking, cake decorating,
“I was so hoping I would win sugarcraft and chocolate skills. Founded
by the current Managing Director,
and I am on top of the world, Beverley Dutton, in 1984, it is a
that’s all I can say.” family business which includes three
generations of the Dutton family. Their
thousands of high-quality products
include Sugar Florist Paste, sugarpaste,
colours, moulds and more. Design,
innovation and integrity are at the
heart of everything they do and are
key ingredients of the companies that
make up the business: Squires Kitchen
Sugarcraft Ltd, which includes Squires
Kitchen International School, and
their own publishing house, B. Dutton
Publishing Ltd.
www.squires-shop.com
Sculpted Cake Award Sponsored by
Winner: Marta Hidalgo Jiménez

- Peccata Minuta Cake Art A stunning, brand-new state of
the art facility, right in the heart
of Liverpool, dedicated to the
“This was completely unexpected
art of sugarcraft. Part of the Real
and I feel so great, I feel fantastic!” Good Food Plc's Development
and Innovation Centre and
aimed at developing the skills
of sugarcrafters, cake artists
and industry professionals from
around the world who have cake
decorating at heart.
www.renshawacademy.com
12 MAGAZINE
Best Product Award Sponsored by
Winner: Avalon Cakes School

of Sugar Art - Cake Sketching
Template The world's largest cake decorating,
sugarcraft and baking show, Cake
International is also recognised
“Thank you guys so much from globally for being the home of one
the bottom of our hearts! This se- of the largest cake competitions in
riously means the world to me.” the world. The Cake International
events have launched cake and
sugarcraft celebrity careers,
discovered new stars and trends
and maintain tireless promotion of
the art and craft of cake decoration
and its associated disciplines.
www.cakeinternational.co.uk
Cookie Award Sponsored by
Winner: Nadia Kalinichenko

- My Little Bakery
“Wow, just wow! Let me thank Created in 2013, the Japan

everyone who nominated me Salonaise Association (JSA) is a
unique sugarcraft organisation that
and for sending me the best
supports and encourages women
wishes. I am so happy that my to train as instructors in order to set
work inspires you.” up and run classes while they raise
their children. The JSA provides
technical and business training
courses as well as support after
completion of training so women
can turn their passions into a job.
www.salone-ze.com
Cake Hero Award Sponsored by
Winner: Nicholas Lodge
"Thank you all for your love and Fractal Colors Ltd. has manufac-
support tonight! It's been an tured Fractal products since 2011.
emotional evening being award- The high-quality and especially
wide range gained fame to the
ed Cake Hero at the Cake Masters brand in a very short time. Besides
Awards this evening." the basic color dusts and gels, they
offer a great assortment of coloring
products in many colors and forms,
which turn any dessert into some-
thing special, adjusted to the given
characteristics of the field of use
(e.g. airbrush system, royal icing,
food coloring pen, etc.).
www.fractalcolors.com
Best Magazine Cover Award

Winner: French OCTOBER 2017
Dita Bensoussan - Dolce Dita
“Because I was the only one with

the French magazine cover, I did
not know I was going to win. It’s an
honest honour for me to stand here
today and to have won this prestig-
ious prize.”
Best Learning Experience Award

Winner: CakeFlix
“Every year is a surprise to

win! This year, we have re-
vamped everything to make
it more special. It’s been a
hard six months so for us this
has been a massive pat on the
back.”
Royal Icing Award

Winner: Kelvin Chua -
Vinism Sugar Art
"Over the moon! Thank you

for this recognition and I
promise I will continue to
keep the art of royal icing
alive!"
14 MAGAZINE
Modelling Excellence Award

Winner: Zhou Yi ,Joey -
Sugar King Art
“Thank you Cake Masters

Magazine! I am very very happy
for this award, thank you very
much!”
Collaboration Award
Winner: Steam Cakes –
Steampunk Collaboration
“All the collaborations were amazing so I

was not expecting this and now I’m over
the world! I don’t know what to do, it’s
amazing!”
Cupcake Award
Winner: Sabrina Jiffry - Sabz Cakes
“It’s such an honour to be nominated

among such amazing people, thank
you Cake Masters for such a wonderful
opportunity.”
Best Cake Show

Winner: Cake International
"Winning the Best Show Award is a huge hon-

our and achievement and to be recognised as
the 'Best Show' is an amazing endorsement of
all of the hard work and many many months
we have spent planning the event. As Cake
International Show is very close to my heart, I
would also like to thank all of the people who
attend our show, the competitors and visitors"
Rising Star Award

Winner: Corinna Maguire
“I didn’t think it was going to be me so

when I actually saw my name up there,
there were floods of actual tears!”
SAVE THE DATE: 2nd November 2019

Join SAVE
us for THE DATE:Cake
the 2019 2ndMasters
November 2019 Awards
Magazine
Join us for the 2019 Cake Masters Magazine Awards
www.cakemastersawards.com
16 MAGAZINE
SAVE THE DATE: 2nd November 2019

Join us for the 2019 Cake Masters Magazine Awards
SAVESAVE THETHEDATE:
DATE:2nd
2ndNovember
November2019
2019
Join
Joinususforforthethe2019
2019Cake
CakeMasters
MastersMagazine
MagazineAwards
Awards
18 MAGAZINE
When only the best will do…

the best choose Satin Ice.
HHHHH
Fondant gives texture,

color and form to all my
projects. It is so important
to work with good quality
and reliable fondant.
Verusca Walker
Verusca Walker Cakes | Australia
E IN AMERIC
AD
M
HU
DSO NY
N VALLEY,
The greatest cake artists in the world choose Satin Ice for its premium quality, workability and taste.
When your cakes need to be the best… choose the best!
For tutorials, inspiration and more, visit satinice.com
Every Cake Matters

Every purchase of Satin Ice Products supports our mission to give back to our partner, Icing Smiles – a nonprofit organization
that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.
www.icingsmiles.org
Sparkling Snow
By Jenna Jenkins,
Butter Sugar Flour
Jenna is a self-taught
cake artist based in
Philadelphia, PA. She has
a love for unique colour
combinations, flowers
and unconventional
elements in her cakes.
Jenna takes us through
this tutorial of winter
snow, silver and sparkles.
Equipment Required
• 5” diameter 8” • Coarse pearl
depth hexagon sanding sugar
cake • Small and large
• 4” round 4” snowflake punch
depth cake • Silver leaf
• 3” round 4” • White wafer
depth cake paper
• Satin Ice gum • White floral tape
paste • Large petal
• Satin Ice fondant veiner
• Chefmaster • Petal cutters: 2”,
Midnight Black 2.5”, 3”
airbrush colour • Plaque cutter
• Americolor Slate • Foam pad
paste • CelBoard
• Edible Art paint: • Tweezers
black, white • 22 gauge white
• Silver petal dust wire
• Vodka • Ball tool
• Master Airbrush • X-acto knife
• FondX piping gel • Small rolling pin
• Rock candy
Difficulty Rating
20 MAGAZINE
Step 1a. 1a 1b
Thinly roll out white gum paste on
the CelBoard. Cut out five large, five
medium and five small petals. Using
water, insert 22 gauge white wire.
Step 1b.
Frill some edges of each petal with the
ball tool on the foam pad.
Step 1c. 1c 2a
Press each petal carefully in a petal
veiner and transfer to dry in a natural
shape for 24 hours.
Step 2a.
Adhere a 0.5” gum paste ball to 22
gauge floral wire using water.
Step 2b. 2b 2c
Dip the ball in piping gel and roll in
coarse pearl sanding sugar. Repeat
Steps 2a & b ten times and set aside to
dry for 24 hours.
Step 2c.
Using white floral tape, group sugared
balls and tape together to form the
centre.
Step 2d. 2d 2e
Tape the five smallest petals around
the centre one by one. Repeat with the
medium then the largest petals.
Step 2e.
With a small paintbrush, paint the
edges of each petal with a silver petal
dust vodka mixture.
Step 3a. 3a 3b
Colour fondant with a small amount
of the grey and roll out to 0.8”. Using
water, paint the entire surface of the
fondant.
Step 3b.
Place a layer of wafer paper over the
wet surface and smooth with your
hands.
Step 3c. 3c 3d
With the small rolling pin, press
firmly rolling over the wafer paper
horizontally causing it to crack.
Step 3d.
Cut textured fondant into 2” vertical
stripes and apply to the 4” round tier.
Mix stripes to create a more natural
wood texture.
Step 3e. 3e 4a
Airbrush depth into the wood texture
using diluted black airbrush colour.
Step 4a.
Cut out 10-20 small and large
snowflakes from wafer paper using the
small and large snowflake punches.
Step 4b. 4b 4c
Adhere large pieces of rock candy and
coarse pearl sanding sugar to the top
and bottom corners of the hexagon
tier using piping gel. Repeat with the
3” round tier.
Step 4c.
Apply wafer paper snowflakes to rock
candy clusters as well as corners. Apply
bits of silver leaf to clusters as well.
Step 5a. 5a 5b
Cut a piece of white fondant with the
plaque cutter. Apply rock candy, sugar
and snowflakes to the outer edge.
Step 5b.
Mix the black and white paints to
create a slate grey. Paint ‘Let it Snow’
in the centre.
Step 6. 6
Sprinkle the entire cake with pearl
sanding sugar and watch it sparkle!
For more information about Jenna

and her work, visit:
Instagram @ButterSugarFlour
22 MAGAZINE
A perfect stocking stuffer for the baking enthusiast.
www.sprinklepop.shop
Pink Winter Wedding Cake
Add pretty
metallic
details
Create wood
textures
24 MAGAZINE
Pink Winter Wedding Cake

By Laura Loukaides, Laura Loukaides Cakes
In association with Rainbow Dust
Laura Loukaides is a
self-taught, multi Gold
award-winning cake
artist from Hertfordshire,
UK. She made her first
cake in 2012 for her
19th birthday and hasn’t
looked back since! Laura’s
realistically sculpted
cakes and tutorials have
been featured in many
international newspapers,
magazines and blogs
including Cake Masters
Magazine, Cake Style and
Daily Mail Online.
Difficulty Rating
Equipment Required
• 6x4” round cake Pearlescent White, Metallic Light • Foam petal pad
• 8x5” round cake Silver, Pearlescent Mink, Metallic Dark • Snowflake plunger cutters: large,
• 10x5” round cake Gold medium, small
• 14” round cake drum • Rainbow Dust Edible Silk: Pearl White, • Leaf plunger cutters: large, medium,
• 6” cake card Pearl Crushed Pine, Pearl Blush Pink small
• 8” cake card • Rainbow Dust Powder Colour: • Fondant smoothers
• Food safe dowels Shadow Grey, Baby Blue, Dusky Pink • Clear piping gel
• Posy picks or Safety Seal • Rainbow Dust Edible Glue • Clear food grade alcohol
• 3-4kg Renshaw Extra • Rainbow Dust Pearlescent Pearl • Various paintbrushes
• Renshaw Petal Paste Sparkling Sugar Crystals • Small pot, paint palette or plate
• Renshaw Royal Icing • Florist wires: 20 gauge, 22 gauge, 24 • Large and small ball tools
• Renshaw Modelling Paste gauge • Dresden/pointed modelling tool
• Rainbow Dust ProGel: Bright Green, • FMM Easiest Rose Ever • Kitchen paper towel
Pink • Small cake dummy • Kitchen foil
• Rainbow Dust Edible Glitter: Silver, • Large leaf veiner • Scissors
White, Ivory • White florist tape
• Rainbow Dust Metallic Paint: • Foam flower former
Note: The roses, leaves, buds, twigs 1 2

and snowflakes will need to be
made a few days in advance to allow
enough drying and decorating time.
Step 1.
Roll out white petal paste and cut out
using the rose cutter (I mixed 300g of
petal paste with around 300g of white
fondant to create a softer 50/50 mix
but you can just use the petal paste
on its own if you prefer). Use the
large ball tool to thin the edges of the
shape.
Step 2.
Fold the shape in half and roll up to 3 4
begin forming the rose.
Step 3.
Carefully pinch the base of the rose
and open up the petals curling the
edges over for a more realistic finish.
Step 4.
Cut off the excess paste and adjust
again if required.
Step 5. 5 6
Make various sized white roses. For
a larger rose, add a second layer of
petals around the first and complete
as before. For a smaller rose, cut the
starting shape in half diagonally and
continue making as in Steps 1-4. I
made around 33 for this cake but it’s
best to make a few extra in case of
breakages. Allow to dry on a tray for a
day or two.
Step 6.
Take a portion of petal paste around
the size of a tennis ball and divide in
half. Colour using Bright Green ProGel
with one half slightly darker than the 7 8
other.
Step 7.
Roll out the paste and cut out a leaf
shape using a leaf plunger cutter. Place
on the foam petal pad and expand the
edges outwards using the large ball
tool. Keep the centre thick enough to
insert a wire.
Step 8.
Cut 24 gauge wires into various
lengths. Dip the end of a wire into
edible glue and wipe off the excess.
Holding the leaf between your thumb
and finger, carefully insert the wire 9 10
until around ¾ of the way through the
leaf. Dust the veiner with cornflour and
add the leaf to vein as shown.
Step 9.
Pinch the base of the leaf together and
add to the foam flower former. Repeat
using both shades of green paste
using the large, medium and small leaf
plunger cutters. I made around 23 but
it’s best to make a few extra in case of
breakages.
Step 10.
Using white petal paste, cut out
various sized snowflakes using the 11 12
snowflake plunger cutters.
Step 11.
Cut 24 gauge wires into various
lengths. Dip the end of a wire into
edible glue and wipe off any excess.
Insert a wire into the centre of the
snowflake as shown.
Step 12.
Repeat using the large, medium and
small snowflake plunger cutters. Make
a few extra snowflakes without wires
just in case you need to fill any gaps
26 MAGAZINE
later on. Allow the snowflakes to dry 13 14

flat. I made around 8 but it’s best
to make double the amount as they
are quite fragile and can break easily
during the arrangement.
Step 13.
Take 22 gauge wires and cut into
various lengths. Bend one end of each
wire to form a small hook.
Step 14.
Dip the hooked end of the wire into
edible glue and wipe off the excess.
Roll a small ball of white petal paste
and insert the wire into the base until
the hook has disappeared. 15 16
Step 15.
Repeat and allow to dry standing in the
small cake dummy. I made around 60
but it’s best to make a few extra just
in case you need to fill any gaps during
the arrangement.
Step 16.
To make the twigs, roll short lengths of
white modelling paste tapering at one
end. Twist the paste to form a bumpy
texture.
Step 17. 17 18
Using a pointed modelling tool, form
smaller twigs twisting slightly as
before.
Step 18.
Dip the end of a 20 gauge wire in
edible glue, wipe off the excess and
insert ¾ of the way through the twig.
Texture using a piece of scrunched
kitchen foil.
Step 19. 19 20
Repeat making various sizes in length
and thickness. Allow to dry flat for a
couple of days. I made around 12 but
it’s best to make a few more in case of
breakages.
Step 20.
Once the roses have had a couple of
days to dry, dust the centre and edges
of each petal using Dusky Pink Powder
Colour and a dry paintbrush. Buff the
powder into a piece of kitchen paper
to avoid overloading the brush with
colour.
Step 21. 21 22
Lightly brush the edges of the outer
petals with clear piping gel.
Step 22.
Sprinkle with White Edible Glitter to
create a frosted finish. Repeat for all
the roses and allow to dry overnight.
Step 23. 23 24
Once the leaves have had time to dry,
brush Pearl Crushed Pine all over the
front and back of each leaf using a dry
soft brush.
Step 24.
Brush the tip of the leaves with clear
piping gel.
Step 25. 25 26
Sprinkle with White Edible Glitter to
create a frosted finish. Repeat for all
the leaves and allow to dry overnight.
Step 26.
Once the snowflakes have had time to
dry, divide into two piles. For one pile,
brush with clear piping gel and sprinkle
over White Edible Glitter. Allow to dry
overnight.
Step 27. 27
For the second pile of snowflakes,
paint with Pearlescent White Metallic
Paint. Allow to dry overnight.
Step 28. 28 29
Once the twigs have had time to dry,
paint with Metallic Light Silver paint.
Allow to dry overnight.
Step 29.
Once the buds have had time to dry,
divide into five equal piles. Brush
the buds of the first pile with piping
gel and dip into Pearlescent White
Sparkling Sugar Crystals.
Step 30. 30 31
Brush the second pile with piping gel
and dip into Ivory Edible Glitter.
Step 31.
Brush the third pile with piping gel and
dip into Silver Edible Glitter.
Step 32. 32 33
Paint the fourth pile with Metallic Dark
Gold paint.
Step 33.
Paint the fifth pile with Pearlescent
Mink paint. Allow all the buds to
dry standing up in a cake dummy
overnight.
28 MAGAZINE
Step 34. 34 35
Once the roses, buds, leaves, twigs
and snowflakes are completely dry,
begin to cover the cake tiers. Cover
the 8” cake, 6” cake and cake drum
in Renshaw Extra which has been
coloured using a small amount of Pink
ProGel. Cover the 10” cake in plain
white Renshaw Extra and place on
the covered cake drum. Lightly brush
the 6” and 8” tiers with Pearl Blush
Pink using a large dry soft brush. Buff
the powder into some kitchen paper
to avoid overloading the brush with
colour.
Step 35. 36 37
Roll out some Renshaw Extra cutting
a wavy circle larger than the top of
the 6” tier. Apply to the top of the 6”
tier smoothing the edges to create the
appearance of snow. Repeat for the 8”
tier.
Step 36.
Lightly brush the bottom edge of the
snow effect with piping gel. Use your
finger to press on White Edible Glitter
all around the cake to create a frosted
finish. Repeat for the 8” cake.
Step 37.
Stack and dowel the cake as shown 38
making sure the 8” and 6” cakes have
cake cards underneath.
Step 38.
Using some Renshaw Extra, roll panels
in slightly various lengths, widths
and thicknesses to begin forming the
wooden panels. The panels shouldn’t
be more than 0.5” taller than the
10” tier, if they’re too tall, they risk
bending out of place.
Step 39. 39 40
Take a scrunched piece of kitchen foil
and texture the panels using different
levels of pressure.
Step 40.
Using the pointed modelling tool,
mark wavy lines to complete the wood
texture.
Step 41.
As an optional detail, mark knots in the
panels using the small ball tool. Set all
the panels aside. I made 13 but you 41 42
may need more or less depending on
how wide you prefer to cut them.
Step 42.
In a small pot, paint palette or plate,
mix some Shadow Grey Powder Colour
with Pearl White and a few specks of
Baby Blue Powder Colour. Add enough
clear food grade alcohol to make a
watery paint.
Step 43.
Brush the paint over the panel using 43 44
a soft brush. Ensure the paint is thin
as you want it to sit in the previously
made texture.
Step 44.
As soon as you have finished painting,
take a piece of kitchen paper and wipe
off the excess. Paint and wipe each
panel one by one to ensure the paint
doesn’t dry before you’ve had time to
remove the excess. Once all the panels
have been painted and wiped, set
aside until just the paint is dry to the
touch, the fondant should still be soft.
Step 45. 45 46
Brush the back of each panel with
edible glue and place around the 10”
tier as shown.
Step 46.
Bundle together different buds in
bunches of 3-5 using the white florist
tape.
Step 47. 47 48a

Add a mound of white fondant to the
top tier as shown.
Steps 48a-c.
Begin arranging the roses first applying
to the cake with Renshaw Royal Icing.
Arrange the leaves, buds, snowflakes 48b

and twigs between the roses using
either posy picks or Safety Seal to
ensure the wires do not touch the
cake.
As an optional detail, wrap short

lengths of florist wire around the
handle of a paintbrush to make
springs. These can also be placed
within the decorative elements.
Secure a light pink ribbon around the

cake drum and the cake is complete!
For more information about Laura 48c

www.lauraloukaidescakes.co.uk
Instagram @LauraLoukaides
In association with Rainbow Dust
30 MAGAZINE
Botanical Dreams
By Lori Hutchinson, The Caketress
Lori Hutchinson, or more
formally, The Caketress, is
a refreshing reminder that
cakes are a universal form
of art. Renowned for her
haute couture wedding
cake designs, and her ethos
that all cakes should be
tailored to be one of a kind,
she has cultivated over the
past 14 years an exclusive
international client base
mainly in the Middle East/
North America and is flown
across the globe to make
towering works of edible
art fit for a royal wedding. After seeing a need to create
floral print designs for her clients' wedding cakes, Lori
sought out Sweet Stamp to create her own Botanical
Dreams Sweet Stamp using her own illustrations. She
produced the first customisable floral print tool that can
be imprinted and painted to create endless different
floral print designs. She’s happy to share this innovative
tool for the cake artist who loves to create their own
floral print with the help of Sweet Stamp.
In association with Sweet Stamp
Difficulty Rating
Equipment Required
• Sugar Art Studios • Sweet Stamp
peony veiner Professional Brush
• Medium peony cutter Duo
• 24 gauge white floral • Botanical Blooms
wire Sweet Stamp
• Wire cutters • Sweet Stamp Tacky
• White floral tape Pad
• Pale yellow floral • Fondant: purple, white
stamens (to ombré)
• Fondant smoother • 1oz of pale pink/peach
• Ball tool floral paste
• PME foam pad • Cornstarch
• Apple trays • Confectioners’ glaze
• Small rolling pin • Edible Art purple paint
• Edible glue • Faye Cahill Regency
• Paint bowls Gold dust
Step 1. 1 2
Using the small rolling pin, roll a 3mm
thin layer of floral paste onto a lightly
cornstarch dusted surface. Cut seven
petals per flower using the medium
peony cutter. Place in a Ziploc bag to
prevent from drying out.
Step 2.
Cut 24 gauge wire into quarters using
the wire cutters. Dip 2mm of an end
into edible glue and insert into the
pointed base end of the cut floral
paste peonies. Insert about a third of
the length of the petal. Place into a
Ziploc bag.
Step 3. 3 4
Using the metal ball tool on the floral
pad, thin (not frill) the outer edges
of the petals with rolled pressure.
Increase in size so each petal is the
same size.
Step 4.
Place the petal into the peony veiner.
Press until completely veined with
additional pressure on the petal edges
when releasing.
Steps 5a-c. 5a 5b
Rest the petals in an apple tray to
shape until completely dry.
Steps 6a & b. 5c 6a
Cut double sided floral stamens in half
and attach together evenly with white
floral tape wrapped tightly around
until secure.
Steps 7a-e. 6b 7a
Bend a 45-degree angle at the base of
the wires on the dried petals.
Take three peony petals for the first 7b 7c

row. With floral tape, wrap each petal
evenly on the wrapped stamen centre.
On the second row tightly under the
first row, wrap four petals then floral
tape down the entire wire to secure
and hide the wire.
32 MAGAZINE
7d 7e
Step 8. 8 9a
Using the Botanical Dreams Sweet
Stamp, create any floral print you
desire with a mixture of flowers,
leaves and bud silhouettes. Keep in
mind the height of the tier you will be
embossing and create the print to fit
nicely in that space.
Steps 9a & b.
Once the desired floral print is aligned
on the table, place the Sweet Stamp
Tacky Pad to grip the print onto its
surface in a stamping pressured
motion.
Steps 10a-d. 9b 10a
Using the Tacky Pad’s straight bottom
edge, rest flatly on the table top and
press onto freshly covered fondant
in an even motion from side to side.
Continue around the entire cake.
Remove the print from the pad and
repeat using a different floral print on
additional tiers.
Step 11.
Mix a few drops of edible purple paint
into confectioners’ glaze to create a
purple translucent paint. Paint the
entire print to create a glossy purple
floral print, sometimes using a second 10b 10c
coat.
Step 12.
Mix gold dust with confectioners’ glaze
and enhance the flower centres as
desired.
Step 13.
Insert florals into the cake and
enhance with trims as desired.
10d 11
For more information about Lori

www.thecaketress.ca
Instagram @TheCaketress
In association with
Sweet Stamp
12 13
www.amycakes.online
www.sugarsisters.ie
Baubles & Wreath

By Magda Pietkiewicz, Magda’s Cakes
Magda is a self-taught cake artist based

in North East England but originally from
Poland. She discovered her love for cake
decorating when she made her first cake
in 2013 for her daughter’s first birthday.
It turned into hobby and she started to
spend more time teaching herself all
about cake decorating, trying different
recipes, challenging herself with more
complicated cake designs and learning
new techniques to improve her skills.
Magda loves making colourful and cute cakes for children but also
enjoys creating modern designs. With her love for DIY, she enjoys
making more challenging, big show-stoppers or gravity-defying cakes.
She is proud and honoured to have her work published in Cake
Masters Magazine. She was also awarded Silver and Bronze at
Cake International.
Difficulty Rating
Equipment Required
• Edible glue • White florist tape

• Rainbow Dust ProGel: grey, pink • White florist wires:
• Rainbow Dust Pearl White 24 gauge, 28 gauge
Edible Silk • Rolling pins
• Rainbow Dust Powder Colour: • Extruder gun
Lemon Tart, Snow Drift, Black • Cutting mat
Magic • X-acto knife
• Paint palette • Dresden tool
• Brushes • Knife tool
• Posy pick
34 MAGAZINE
Wreath
1 2a
Step 1.
To make twigs for the wreath, tape three 24
gauge wires together using white florist tape.
Make six.
Steps 2a & b.
Start twisting twigs together placing each twig
around 3cm lower than the top of the previous
one.
2b 3a
Steps 3a & b.
Shape in a circle to around 6” diameter, twist
the ends together and wrap with tape. Insert in
a posy pick.
3b 4
Step 4.
Knead modelling paste and insert into the
extruder gun. Attach the disc with the circle
shape and create nine thick strings.
5a 5b
Steps 5a & b.
Starting with three strings, wrap the first around
the wreath and follow with the second and third
leaving space between. Glue together in places
where they touch.
6a 6b
Steps 6a-d.
Using the remaining six strings, wrap the first
around the wreath as shown and follow with the
other strings again leaving space between. Use
edible glue to stick them together. Leave to dry.
Baubles
Step 7.
For the baubles, you’ll need modelling paste in
four colours: white, two shades of light pink and
light grey. From each colour, shape small balls of
different sizes.
6c 6d
Step 8.
To add shine to the baubles, brush with white
lustre dust.
To learn how to create the Poinsettia flower

and the rest of the cake design, visit:
7 8
For more information about Magda

www.facebook.com/magdascakes.birtley
www.magdapietkiewiczcakeartist.co.uk
Cambodian Aspara
Dancer
Read on to find out more happiness, beauty, emotion or wow
about this Cambodian and hopefully inspire the cake makers
that work so hard at what they do.
Aspara Dancer cake by I never find it daunting. Once I have
Emma Jayne of Emma chosen my subject, I am inspired
Jayne Cake Design... and ready to create. My mind does
overtime on how I am going to make
What inspired the idea of creating the it. It’s so exciting. Without that spark, I
Cambodian Apsara Dancer piece? couldn’t do what I do.
I travelled to Geneva in January to do a
masterclass for Mali Corne at L’envolée What was your planning process?
Gourmande - Cake Design. At most My planning consists of working out
of my classes, I ask the students what the materials needed and drawing out
they think I should do as a subject how I’m going to make the support
for my next large exhibit at Cake structure, always bearing in mind how
International. It is so interesting to we are going to transport it especially
get ideas from different parts of the in this case as we had to drive it from
world. Mali suggested making an South Wales to Essen, Germany.
Apsara dancer which I had no idea
what that was. When she showed me, How was the making of the feature
I was blown away by the organised - was the whole feature
amount of detail, grace made in one piece or were there
and beauty of the dancers. separate components that were put
Mali is Cambodian so this together in the end?
is her culture and close The dancer was made in three
to her heart. I was totally separate parts. We had to fit her in
inspired and had to make our van so decided to build her in
this piece. I made the two halves, one lower and the other
bust first as a trial and from the waist up. The third piece
then went on to make the was a stone effect pillar we had made
life-sized piece for Cake to measure to display her on and I
& Bake show in Essen, finished it with the stone effect.
Germany.
What was the reaction to the
You have created many showpiece at the show?
amazing showpieces in The sculpture definitely drew plenty
the past, how does it feel of attention at Cake & Bake especially
to make a showpiece at this being the first large feature they
a big event, do you ever have displayed. It was sponsored
find it daunting? by Rolkem and the pastes were
I have made a few provided by Renshaw. It’s always a
showpieces to say the pleasure seeing people’s reactions and
least! I am very honoured explaining to them how it was made
to have the opportunity and transported.
to make these showpieces
and show what can be For anyone who wants to create a
made from the medium of piece of this size what would be your
sugar or chocolate. These top tips?
can convey a message of If someone wanted to make a piece
Photography: Emma Morris and Madeleine and Stefan Aigner at Twinklelights

36 MAGAZINE
this size, I would definitely say to All the detailed work on the dancer
make sure the framework or support was made by using moulds provided
structure is strong enough for by Karen Davies and adapting the
transport. Make sure you have plenty pieces to the shapes I wanted. Some
of time to create the masterpiece as were cut in half and others I had to
it’s so easy to run out of time when make circular discs with moulded
working on this scale. And work out work. I cut out small holes with a
in detail how much materials will be piping nozzle and applied dragees
needed as this can be quite costly but with the DrageeKiss to give the effect
worth the result. I needed. The main aim with the
headpiece was that it needed to look
What problems have you encountered exactly like the original that had holes
during the process of creating and/or and spaces you could see through. It
transporting the showpiece? was a very complex headpiece which I
I did not encounter any problems on spent hours researching and studying
the construction of the piece. I used pictures to reproduce it accurately.
the new Renshaw Belgian Chocolate Every piece of detail is what I love and
Modelling Paste on nearly the whole the more detail the better, that’s what
structure so it was new grounds for makes it special.
myself as I have always used Renshaw
sugarpaste to create my showpieces. For more information about
The chocolate paste was a joy to use Emma’s work, visit:
and was definitely a good trial for the
product for myself. Transporting always www.facebook.com/Emma-Jayne-
Cake-Design-212660038767761
poses problems. We had a very long
journey ahead from South Wales to
Essen, Germany and had only travelled
20 minutes when I noticed the top half
of the model was leaning and starting
to split at the waist. Stress always
kicks in but we resolved it by using
my husband’s belt to strap around the
base of the split and support it for the
rest of the journey.
How long did it take to make?

The Cambodian Apsara dancer
took around two weeks to make
including making the framework and
construction.
The detailing and structure of the

Cambodian dancer is amazing, how
did you create the incredible details?
Winter Glitz
By Kayla Trahan,
The Cake Room Lafayette
Kayla Trahan, from The

Cake Room Lafayette, is an
award-winning cake artist
from Lafayette, Louisiana.
She is a Brand Associate
Partner with Renshaw
Americas and is a two time
winner of Food Network
television show, Cake Wars.
Kayla takes us through
her tutorial showing us
how easy it is to make this
beautiful glitzy cake!
In association with Renshaw Americas
Difficulty Rating
Equipment Required
• 6” round cake grey • Pizza cutter
• 8” round 8” tall • Sequin (circular flat) • Ribbon cutter
barrel cake sprinkles • 5 leaf rose petal
• 10” round cake • Edible glue cutter
• Fondant • Piping gel • Rolling pin
• White gum paste • Ball tool • Veiner mat
• Rainbow Dust • Umbrella sculpting • Floral sponge mat
ProGel: blue, red, tool (or dresden tool) • X-acto knife
grey, green • Wire cutters • Paintbrush
• Rainbow Dust Silver • Floral wire: 22 gauge,
Metallic Paint 26 gauge
• Petal dust: white, • Floral tape
38 MAGAZINE
Step 1. 1 2
Cover each tier in white fondant and
paint the entire barrel tier with silver
paint. Let dry for 30 minutes.
Step 2.
Coat the tier with piping gel.
Step 3. 3 4
Cover the tier with circular flat
sprinkles. These will give the sequin
effect. You can use white or coloured
sprinkles but white is easier to cover in
metallic paint.
Step 4.
Using a large paintbrush, blot silver
paint all over the cake. This may take
one or two coats of paint. Once the
entire tier is painted, it is finished.
Step 5. 5 6
Roll out fondant to desired thickness,
for this design, thin fondant is better.
Using the ribbon cutter, cut out 5” long
strips of fondant.
Step 6.
Lay the strips vertically on the 10”
round tier. Attach each strip using
edible glue. Each strip should overlap
the strip before.
Step 7. 7 8
Using the X-acto knife, cut the excess
fondant on the top of the cake so it is
level with the top of the tier.
Step 8.
Using the ribbon cutter, cut out
19” long strips of fondant the same
thickness as the strips used on the 10”
tier.
Step 9. 9 10
Starting at the bottom of the cake,
lay the strips vertically on the 6” tier.
Attach each strip using edible glue.
Wrap the strip around the cake making
sure the seam is in the back of the
cake.
Step 10.
Each tier is done! Stack the cakes. It is
now ready for the floral arrangement.
Step 11. 11
To prepare the roses, roll out a thin
piece of gum paste and cut out with
the rose cutter.
Step 12. 12 13
Use the ball tool to thin the edges of
each petal on the sponge mat.
Step 13.
Bend two corners of each petal
backwards. Do not crease the gum
paste. Roll the gum paste back using
your fingers to give the petals life and
an organic quality.
Step 14. 14 15
Coat the rose centre in edible glue and
insert into the middle of the rolled out
petals.
Step 15.
Begin by wrapping one petal around
the rose centre. Follow by wrapping
every other petal around the centre.
Once all five petals are wrapped, let
dry for about an hour.
Step 16. 16 17
Repeat Steps 11-15 with the second
set of rose petals.
Step 17.
The rose will grow with each set of
petals.
Step 18. 18 19
Colour white gum paste to achieve a
light wintery green for the leaves.
Step 19.
Roll out the gum paste on the veiner
mat.
Step 20. 20 21
Using the X-acto knife, cut out the
shape of a leaf. Insert the 26 gauge
wire into the elevated vein on the leaf.
Step 21.
Flip the veiner mat and with the side
of the elevated vein facing up, roll the
leaf over the impression area to give a
realistic leaf effect.
Step 22. 22 23
Pinch the base of the leaf. Let dry
overnight.
Step 23.
Optional: dust the bottom of each leaf
with a light grey or white petal dust to
give the leaves a wintery look.
40 MAGAZINE
Step 24. 24 25
Wrap two pieces of 22 gauge wire together
using floral tape. This will create the sturdy
stem for the floral wreath.
Step 25.
Bend the stem in the middle and cut in
half.
Step 26. 26 27
To make the little berries, colour gum paste
blue, grey or red. Poke a hole in the centre
of each using the umbrella or dresden tool.
Cut wire into small sections, dip in edible
glue and insert into the berry. Let dry
overnight.
Step 27.
Attach each leaf individually to the
prepared stems using floral tape.
Step 28. 28 29
Layer the leaves and berries by attaching to
the prepared stems.
Step 29.
Continue until the desired length is
achieved. This should take about 30-35
leaves for the entire arrangement.
Step 30.
Attach leaf stems first and follow by
attaching roses into their appropriate
positions.
Step 31.
Finish off by dusting white petal dust onto
the berries to give a frosty winter feeling.
30 31
For more information about Kayla

www.thecakeroomlafayette.com
In association with
Renshaw Americas
Winter Fruits
By Karen Keaney, Roses and Bows Cakery
Karen Keaney is the founder and owner

of Roses and Bows Cakery. With a
background in art and an accomplished
baker, running her own award-winning
bakery and deli for six years before
turning to cake design full time, Karen
is an international award-winning cake
designer. She is also a proud member
of the Panel of Chefs of Ireland. Known
for her airbrushing skills, sculpted
cakes and detailed tiered designs, her
unique approach to cake design has
accumulated many awards including
several Best In Show, Senior Irish Chef
of the Year and Cake Masters Sculpted
Cake Artist of the Year Award. She has been named as one of
the Top Ten Cake Artists in the World at The NY Cake Show as
well as Cake Masters Top 10 Cake Artists in the UK and Ireland.
Karen regularly contributes to several sugarcraft publications.
She also teaches her skills worldwide in live classes for her
own online cake school. Karen is also Head Judge for Cake
International, the largest cake competition in the world held
every year in Birmingham, UK.
Difficulty Rating
Equipment Required
• 6” round 6” tall Pump Dust: Emerald
cake, covered in Green, Gold
navy sugarpaste • Confectioners’ glaze
• 4” round 6” tall • Edible glue
cake, covered in • Paintbrushes
navy sugarpaste • Pliers
• 8” round cake drum, • Knife
covered in navy • Dresden tool
sugarpaste • Soft modelling tool
• 500g Dark • Cake Lace Snakeskin
Choctastique mat
Modelling Chocolate • Cake Lace spreader
• Pearlised Gold Cake • 24 gauge black
Lace florist wire
• Roxy & Rich Hybrid • Brown florist tape
Sparkle Dust: Carrot, • Cake steamer
Ruby, Khaki, Old • Scissors
Gold, Dark Gold, • Cocktail stick/
Soft Gold skewer
• Roxy & Rich Sparkle
In association with The Cake Decorating Company
42 MAGAZINE
Step 1. 1 2
To make the berries, roll small balls of
dark modelling chocolate.
Step 2.
Use pliers to make a hook in the florist
wire as shown.
Step 3. 3 4
Push the hook into the chocolate and
give the wire a half turn to secure.
Leave to harden.
Step 4.
For the pears, roll a larger ball of
modelling chocolate.
Step 5. 5 6
Use your hands to pull up one side of
the ball into a pear shape.
Step 6.
Make a hole in the top of the pear
using the dresden tool.
Step 7. 7 8
To make the oranges, roll another ball
of modelling chocolate. Use a soft tool
to make indentations all over and a
hole in the centre.
Step 8.
To make the feathers, roll cone shaped
pieces of modelling chocolate.
Step 9. 9 10
Use your fingers to flatten each side
leaving a ridge down the centre.
Step 10.
Use the dresden tool to create lines
down each side of the ridge as shown.
Step 11. 11 12
Push a cocktail stick or skewer into the
end of each feather. Leave to harden.
Step 12.
Once the berries are set up, paint with
a thin coat of confectioners’ glaze and
dip into the sparkle dust.
Step 13. 13 14
Paint the pears with confectioners’
glaze and while the glaze is still wet,
dust with sparkle dust. For extra
sparkle, use the green sparkle pump.
Repeat for the oranges using the
orange sparkle dust with a touch of
red.
Step 14.
Add a small piece of modelling
chocolate into the top of each pear to
create the stalk.
Step 15. 15 16
Spread the gold Cake Lace onto the
snakeskin mat. Bake according to the
instructions.
Step 16.
Steam the bottom tier of the cake.
Step 17. 17 18
While the cake is tacky from steaming,
remove the lace from the mat and
attach to the cake.
Step 18
Tear the remaining lace into two
sections.
Step 19. 19 20
Stack the top tier, steam and attach
the lace as shown.
Step 20.
Dust the feathers with a mix of the
gold sparkles.
Step 21. 21 22
For added shimmer, spray with gold
glitter spray.
Step 22.
Insert the feathers into the cake.
Step 23. 23 24
Tape bunches of berries together using
florist tape.
Step 24.
Mix confectioners’ glaze with gold
sparkle dust to create a thick paint.
Paint onto some parchment paper and
set aside to dry.
44 MAGAZINE
Step 25. 25 26
Once dry, peel the gold confectioners'
glaze off the parchment paper.
Step 26.
Cut out some leaf shapes.
Step 27. 27 28
Stack the decoration on the top tier as
shown using edible glue to secure.
Step 28.
Attach the remaining decoration to the
top of the bottom tier as shown.
Step 29. 29
Attach the confectioners’ glaze leaf to
the pear using edible glue.
Step 30.
For one last touch of sparkle, spray
with gold glitter.
30
For more information about Karen

www.rosesandbowscakery.com
www.facebook.com/
rosesandbowscakery
Instagram @Rosesandbowscakery
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48 MAGAZINE
Nutcracker
Winter Cake
By Daniela Arini,
Glace Cakes
Daniela from Glace Cakes is a
classically trained pastry chef
from Brazil. She spent most of her
career working in luxurious hotels
around the US until she decided to
start her own cake studio in NYC
(now relocated to Austin, TX). Her
impeccable attention to details and
creative take on cake design landed
her opportunities to make cakes for
some international celebrities such
as the Obamas and Dubai royalty.
Difficulty Rating
Equipment Required
• Sugarpaste: • Alcohol
white, green, • White floral
grey, black, tape
blue, skin • Groove board
• Fondant, to • Sugar flower
cover cakes pad
• 26 gauge floral • Sugar glue
wire • Blow torch
• 2 wooden sticks
• Paintbrush
• X-acto knife
• 2 sizes of ball
tool
• Rolling pin
• Silver dust
• Silver disco dust
• Pearl dust
Step 1. 1 2
Roll fondant thicker than you normally
do to cover cakes.
Step 2.
Using the blow torch, torch the
fondant evenly. Be careful not to
caramelise it, it should look shiny.
Step 3. 3 4
While the fondant is still warm, paint
using a mixture of silver and alcohol.
Step 4.
Let dry completely.
Step 5a. 5a 5b
Using the rolling pin, roll fondant to
the thickness you normally do to cover
cakes.
Step 5b.
The fondant will crack creating a
beautiful effect. Cover cakes as normal.
Step 6. 6 7
Roll white sugarpaste into a thin log.
Cut pieces and roll into little balls.
Step 7.
Twist the end of the floral wires to
guarantee they stay in place inside the
balls.
Step 8. 8 9
Insert the wires dipped in sugar glue.
Step 9.
Dip in the disco dust and shake off the
excess.
Step 10. 10 11
Let dry for a day or two.
Step 11.
Using the groove board, roll out white
sugarpaste.
50 MAGAZINE
Step 12. 12 13
Cut different sized leaves.
Step 13.
Insert the wires dipped in sugar glue.
Step 14. 14 15a

Using a ball tool, thin the edges and
let dry.
Step 15a.
Cover each wire with floral tape.
Step 15b. 15b 16

Start creating the branch.
Step 16.
Add the leaves.
Step 17a. 17a 17b

Roll out 1g of white sugarpaste. Cut
into a little rectangle. Repeat for the
other shoe.
Step 17b.
Roll out 3g of sugarpaste to 1” long for
the bottom part of the leg. Repeat for
the other leg.
Step 17c. 17c 17d

Roll out 4.3g of green sugarpaste to
1.25” long. Repeat for the other leg.
Step 17d.
Insert a thin stick through both parts
of the leg.
Step 18. 18 19
For the body, make a 2” long cylinder
using 37.5g of green sugarpaste. Mark
the waist. Dust with pearl dust.
Step 19.
Insert on top of the legs.
Step 20. 20 21
Roll out 1g of skin sugarpaste for each
hand and 3.8g of green sugarpaste for
each arm.
Step 21.
Roll out 1g of white sugarpaste and cut
two small shoulder pad shapes. Paint
silver and reserve.
Step 22a. 22a 22b

Roll 31g of skin sugarpaste for the
head. Make a ball shape.
Step 22b.
Using a ball tool, create two holes in
the face for the eyes.
Step 22c. 22c 22d

Create the eyes using white, blue and
black sugarpaste.
Step 22d.
Create the nose using skin sugarpaste
and add to the face using sugar glue.
Using black sugarpaste, add the
eyebrows and moustache.
Step 22e.
Using white sugarpaste, create the
hair.
Step 23a.
Roll out green sugarpaste and cut a
strip. Make triangle cuts to create a 22e 23a
crown design.
Step 23b.
Using a touch of sugar glue, make the
crown.
Step 23c.
Roll 3g of white sugarpaste into a
teardrop shape. Cut the bottom off.
Paint with sugar glue and cover in
disco dust.
Step 24.
Add the crown and glitter ball to the
Nutcracker’s head.
Step 25. 23b 23c
Add all the remaining components to
the Nutcracker’s body.
24 25
For more information about Daniela

www.glacecakes.com
52 MAGAZINE
Winter Woodlands
By Nuria Moragrega, Cake Mistress
Nuria has a creative background in

interior architecture and fashion,
however, she fell ill in 2010 and was
bed bound for weeks. So she decided to
bake her first cake and it was then when
she discovered her passion. Baking and
decorating have become Nuria’s therapy
and all time natural high. She is self-
taught but has learnt a lot from tutorials
and cake groups. She loves sculptures
and natural forms; they inspire her on a
daily basis and help her to create. Nuria
feels like the sky’s the limit and anything
is possible.
Equipment Required
• Sugarpaste: white, green, black, red, yellow Difficulty Rating

• Trex (vegetable fat)
• Cornstarch
• Edible glue
• Tylo/CMC powder
• Water
• Melon yellow food paste colour
• Brown edible petal dust
• Rolling pin with guide rings
• Smoother
• Silicone mat
• Cutting mat
• Toothpicks
• Scissors
• Craft knife
• Dresden tool
• Ball tool
• Extruder sugarcraft gun
• Parchment paper
• Brushes: flat, pointed, small, soft
• Black edible ink pen
• Vivin retro moulds
• Karen Davies Wild Meadow mould
• FPC Stag’s Head mould
• Ivy cutter
Step 1.
Cover a 4x4” top tier, 5x1.5” third tier and 6x4” 1 2a
second tier with white sugarpaste. Cover an 8x2”
bottom tier with dark grey sugarpaste - mix black
and white together for the right colour.
Add the separator on top of the bottom tier. Use

a little water to attach it to the surface (make
sure it is in the middle). Use the smoother to
smooth all the edges.
Step 2a-c.
Mix tylo/CMC powder into white sugarpaste and
knead until combined.
Use the rolling pin guide rings for an even 2b 2c

thickness on the sugarpaste. Use one set of
guide rings to roll out one piece and repeat
using the different set for the second piece of
sugarpaste.
Draw out the shapes as shown on an A4 sheet

of parchment paper. Place over the rolled
sugarpaste and cut around.
Leave to dry for an hour and then place both

pieces onto the cake with a small amount of
water making sure the bottom is in line with the
tier.
3a 3b
Step 3a.
Add cornflour onto the Karen Davies Wild
Meadow mould, turn over and tap out the
excess.
Mix a small amount tylo/CMC powder into white

sugarpaste and knead until combined.
Lay a piece of the paste into the mould and start

to press into the edge before pressing your way
up. This does not have to be neat and it does not
need to cover the whole section as we will be
making various sizes with each piece.
3c 3d
Repeat a few times so you have enough pieces
to cover the sides of the tier.
Step 3b.
Using the craft knife, make insertions into the
paste and with your fingers, pinch gently to form
branches.
Step 3c.
Using water, attach the moulded pieces three
quarters of the way around the cake leaving
space at the front. Make sure you do not cover
the sugarpaste mound.
Step 3d. 3e 3f
Roll another piece of sugarpaste using the same
technique as Step 3b. This time, make sure it
is thicker when you press down and slightly
longer. Repeat a few times until you have varying
shapes and sizes.
Step 3e.
Using your fingers, roll and squeeze gently on
each piece until they resemble tree trunks. Make
sure they look random, these do not need to
be perfect. You can create branches as shown
before.
Step 3f. 4a 4b
Attach the second tier on top of the separator
(which should be glued to the bottom tier). Glue
the third set of trees using a small amount of
water on the back and the bottom to adhere
to the bottom tier. Place randomly behind the
second layer of trees.
Step 4a.
To make the street light pole, either roll a thin
piece of sugarpaste or use an extruder sugarcraft
gun. If using the gun, make sure the sugarpaste
is soft then place into the barrel using the small
54 MAGAZINE
hole disc. Push down firmly.
4e 5a
Step 4b.
Place two small pieces inside and press down.
Be sure to cover the section and trim away any
excess. Leave to dry for 20-45 mins and gently
peel away.
Step 4e.
Lightly brush a small amount of water to the
back of both the street light poles and street
lights and attach to the second tier on top of
both mounds.
Step 5a.
Create a little snowman from two balls of 5b 6a
sugarpaste and add eyes and a carrot. Place on
the side of the cake and add details with the
food pen.
Step 5b.
Using the smaller end of the ball tool, create
random indentations for the snow. Add a small
amount of water to each one.
Either roll out very small pieces of white

sugarpaste into balls and leave to dry or add
tiny pearls as shown. Attach each one into the
indentation made and use the ball tool to press
down.
6b 6c
Step 6a.
Take a small piece of white sugarpaste and add
half a teaspoon of tylo/CMC. Knead together
until fully combined. Add cornflour into the
mould and tap any excess out. Place the paste
into the FPC Stag’s Head mould. Press down
firmly and wait for 45 mins to set.
Steps 6b-c.
Attach your stag head to your top tier. Add a
small amount of edible brown dust onto a flat
brush and tap any excess off. Brush lightly across
the stag/reindeer concentrating on the edges
and facial features. 6d 7a
Use moulds to create a border around the stag
head decoration and use a dresden tool to place
the moulds around the edge of the cake.
Step 6d.
Lightly brush edible brown dust over the
moulded pieces.
Steps 7a & b.
Using various shades of green, use the Karen
Davies Wild Meadow mould to produce leaves 7b
for the bottom tier.
Step 7c.
Add small red balls of sugarpaste for holly
details.
7c
For more information about

Nuria and her work, visit:
www.cakemistress.co.uk
Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews
Ask the Expert

Cake Conundrums and Decorating Dilemmas!
buttercream or fondant and always cling Deep Colours
film them as soon as they are cool. Once Q: What is the best way to achieve deep
the cake is covered, I like to have them or dark colours?
finished and delivered within three days A: For very dark or deep colours, I
Molly Robbins but I know you can keep them longer
than this (up to a week).
always use Renshaw pre-coloured
fondant, especially black and dark
brown. If I am making an unusual colour,
Molly Robbins, from Molly’s Proportions I will use Rainbow Dust ProGels and
Creative Cakes, is a talented Q: How can I get the proportions right colour white sugarpaste. And I always
cake artist and Rainbow when creating novelty cakes? use gloves to prevent my hands changing
Dust Ambassador, creating A: Proportions are really important colour!
amazing novelty cakes in when making carved cakes, especially
her unique style. Her bright animal shapes. A good way to do this Vibrant Colours
colours, detailed style and would be to print out lots of photos from Q: How can I keep colours vibrant on my
novelty designs are what different angles; from the sides, above cakes?
she’s known for. and behind. You can use a ruler to work A: Any Rainbow Dust or Renshaw
out the proportion of the head to the colours stay really bold and vibrant but
Lifelike Features body (e.g. 1:6) and then scale up to work it’s important to store them correctly.
Q: What are your tips for creating with the size of cake you are making. It’s The sun or very warm temperatures
lifelike eyes? a bit too much maths for my liking so I can bleach colours and make them look
A: I create lifelike eyes in two ways. tend to use my eye as much as possible. washed out.
For a very glass like realistic effect, I
use isomalt and the edible eye mould Stacking & Carving Product Choices
system from The Old Piping Bag. If I Q: My cake crumbles when I stack Q: Why do you like using products
want a bigger or slightly more cartoon and carve, how can I stop this from from brands such as Rainbow Dust for
like eye, I use brown fondant with happening? decorating cakes?
black centres and always a tiny white A: I use a slightly denser Madeira cake A: I love Renshaw products as they
highlight! It really brings the eye to life or Genoese sponge when carving as it is really do have a paste for every need. I
and then you can use Rainbow Dust sturdy and holds its shape well. A really use their ready to roll icing for most of
edible glaze to add a realistic shine. sharp clean knife also helps the cake to my sculpted cakes as well as modelling
stay together - a blunt one will just drag chocolate for blending and shaping.
Rolling Fondant the crumbs around. The Extra paste is brilliant for tiers and
Q: When rolling out large pieces of sharp edges. Rainbow Dust products are
fondant, what can I do to stop it from Applying Glitter amazing as they cover all bases, from
drying out before covering a cake? Q What is the best way to apply glitter? matte to metallic, paints for fondant,
A: When I roll out large pieces of A: I always use a brush to apply glitter. dusts for chocolate and sparkly edible
fondant, it’s always important to work I first dip the brush in water or alcohol and non-edible glitters. They are more of
quickly to avoid drying out. Renshaw and then directly into the glitter making an artist’s palette than food products and
fondant doesn’t dry out which is why I a glitter/paint that you can brush on always my go to colour choice.
use it for larger cakes, especially when directly and doesn’t create any fallout.
mixed with modelling chocolate in a 3:1
ratio. I also knead fondant without icing Metallic Paints In association with Rainbow
sugar/cornstarch and only use this for Q: What is the best way to paint with Dust Colours
rolling out as this can also lead it to dry metallic paints? www.rainbowdust.co.uk
out. A: The Rainbow Dust 100% edible
metallic paint range is amazing for
Preparing Cakes painting metallic details with a small
Q: How far in advance should I bake brush. If I am covering a large area e.g.
and decorate my cakes before delivering a tier of a cake, I use a natural sponge to
to the customer? apply all over, leave to dry completely
A: As all my cakes are baked then apply another coat. It’s always a
from scratch and do not contain good idea to use fondant as close in Molly's Creative Cakes visit:
preservatives, I never leave them longer colour to your metallic e.g. grey for silver, www.facebook.com/
than overnight before covering with caramel for gold. mollyscreativecakes/
56 MAGAZINE
Social Snippets
Join the conversation!
Ruth Rickey
Whether it’s on Facebook, Twitter or Instagram, we see some
Ruth is an ICES Certified Master
Sugar Artist who has appeared
amazing stuff online. Here’s this month’s round up…
on Wedding Cake Wars, TLC’s
Ultimate Cake Off as well as three
specials on Food Network.
A great shock rolled through the sugar

art community back in October. It was
announced that the Oklahoma State
Sugar Art Show was ending its run on its
twenty fifth anniversary.
OSSAS was my first cake show and the

year I attended, it was held in a horse
barn at the Tulsa State Fair. I had only
been decorating a few months and tried
to take my cakes home when I saw
the other entries. My husband made
me check in my entries and, to my The Cake Bar had a go at this
surprise, I actually placed in a couple of delightful tutorial in our August issue.
categories. I was hooked. We just love the details - they got
We adore Alana Jones-Mann’s cake
the features of the figurines down to
style, check out this rug inspired design!
OSSAS taught me to manage my time, perfection!
push myself to learn new techniques,
call myself a sugar artist, give back
by volunteering, and so much more. I
paid for my employees to enter and we
closed my bakery that weekend. One
year, I took 13 entries and placed 11.
I never won the big awards there but it
helped me gain attention from networks
which led to television and magazine
appearances. It taught me about judging
so that I feel like I know better how to This very special
write notes to competitors. birthday cake
by Alana Lily
It is always sad to say goodbye but the Chocolates &
legacy of the show will stay with many Cakes is so
of us for the rest of our lives. detailed!
Seeing it light
For more information, visit: up as well, we
www.ruthrickey.com Is it cake or ramen?! This awesome cake
is by Shannon Murphy from Shannon are simply amazed
www.sugargypsy.com at the skill!
Murphy Custom Cakes.
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Elevenses
Book & Tutorial Reviews

ScandiKitchen All About Cake
Christmas Christina Tosi
Brontë Aurell Clarkson Potter
Ryland Peters & Small £18.20
£16.99
Photography by Peter While growing up, Christina
Cassidy was not the biggest fan of
cake, instead preferring
The ScandiKitchen gooey desserts or brownies.
attempts to bring the Cake was boring, always
the same. As her career and
flavours and foods to
experience grew, she became
Scandinavians in London
fascinated with finding ways
that they are missing. In
to fall in love with cake. She
this book, Brontë brings
made herself some ground
Scandinavian Christmas rules, such as cake always
recipes together after having to have a ‘flavour
realising the emotional story’ or hidden gems, and
impact on their what has been created is an ingenious recipe book full of wonderful
customers. For Brontë, creations. At the beginning of the book are basic ingredients, equipment
food reconnects people with home. She brings together newer and techniques necessary and Christina also pops in some lovely ‘life
recipes with traditional ones with great success. She begins with lessons’ before you get going with your cake creations. The chapters
the Scandi Christmas Pantry which collects all the most common include Bundts, Pounds, Fluffy Little Cake from Heaven, Cake Truffles,
ingredients for you to fill your store cupboard with. The book Layer Cakes and more! Her Sheet Cake chapter has some glorious recipes
then moves on to the recipes themselves, beginning with Advent such as the ever popular Baller Birthday Sheet Cake or you could try the
Gatherings, Biscuits and Edible Gifts, Cake and Desserts and even Truffles chapter and have a go at the Chocolate Chip-Passion Fruit Cake
Christmas Breads. The vibrant pictures are simply gorgeous and Truffles. The most decadent chapter, Layer Cakes, has recipes such as Key
one unusual element of the book is the Features, detailing more Lime Pie Layer Cake, Dulce de Leche Layer Cake or the Pancake Layer
information about Scandinavian holidays and events. Cake. Each chapter also has a handy page at the beginning that explains
the basic formula for cakes in that chapter and throughout the book you
will find some delicious bonus recipes.
French Beaded Pleesecakes

Flowers in Sugar Joe Moruzzi and
Gary Chapman Brendon Parry
Edditt Publishing Quadrille
£16.99 £15
Photography by Kris
This book provides Kirkham
all the essentials
to creating French
The story behind the
Beaded Flowers
Pleesecakes creation
in Sugar and
handily starts with is one of hard work
Equipment and and grafting, but
Things to Consider out of this has
which includes emerged something
techniques for beautifully creative
paste mix, sugar and exciting. This
glue, colour and book pushes you to
dusting. Gary pursue your passions
takes you through and the cheesecakes
each element of that followed this
creating French particular passion are
Beaded Flowers simply delicious. You
step-by-step such don’t need much specialist equipment for these cheesecakes as Joe
as the wiring and
and Brendon made this book as accessible as possible. It begins with
leaves. The book
Breakfast Pleesecakes and continues with chapters such as Classic
then builds up
with increasingly Pleesecakes, Savoury Pleesecakes and Boozy Pleesecakes with
complex designs all supplemented by clear and beautiful images. The recipes such as Alpacino Cappuccino, Coconut & Chocolate Layer
book has a very easy layout to follow with all the information needed Cake, Guilt-Free Summer Fruit Pleesecake, Banana & Salted Cazza
for anyone to have a go at these lovely flower designs. Pleeseshake and the gorgeous Fully Loaded Pleesecake. All these
recipes have absolutely stunning images and anyone can try making
any of these.
Join us every Friday for #FridayFreebie for your chance to WIN books,
tutorials
58 and lots of other goodies! Head to Facebook.com/cakemasters
MAGAZINE
Elevenses
Product Review! Renshaw Cassis – Colour of the year 2019

This month we had the chance to try the
Renshaw Colour of the year for 2019 –
Cassis!
the base of the cake with edible glue. Using the Overall, we couldn’t be happier with the brand
excess fondant from this piece we then added new Renshaw Cassis - Colour of the Year for
a little more white fondant to create an even 2019! This shade is truly stunning, versatile
lighter shade for the knitted rope detailing. and sparks so many design ideas! – Highly
Cassis was selected by cake decorating recommended!
professionals for its great fusion of pink and We lightly marbled together two shades of the
purple tones which help create a beautiful Cassis/White fondant forming a ball, texturing
and sophisticated colour. This shade would with a clean pair of scissors by cutting into
be perfect for floral berries, gothic cakes, the ball at different angles to form the pom
wedding cakes, novelty themes and so much pom which we then applied to the top of the
more, the design possibilities are endless! cake using edible glue. To finish we dusted the
We decided to test out the new colour on a entire cake in edible pearl lustre for a glittery
small winter hat cake. We began with carving finish.
our cake to shape, covering in buttercream
and setting aside whilst we prepared our
fondant.
We really liked how versatile this colour

was, we were able to complete an entire cake
We rolled out the paste on a cornflour dusted by using just two colours, Renshaw Cassis
surface and began texturing with a clean nail and white. There wasn’t any need to use gel
brush, we then carefully covered the cake colours or an airbrush!
and removed the excess, marking a few dull Cassis was a perfect base for this cake, the
patches for added realism. colour really stands out even after being
Next, we took a small ball of the Cassis fondant textured and could also work really well for
and a smaller ball of white fondant and mixed an ombre cake! Just imagine working with this
together to create a lighter shade for the brim colour for a wedding cake, paired with florals
of our hat. After rolling out a long strip and and metallics you would have a truly regal and Find out more:
texturing with a piping tip we applied around crowd-pleasing design! www.renshawbaking.com/gb/
Cake Tips Learn to create this Strawberry Rose by Ashley from ashandcrafts.com
Cut down through the Repeat five times around the Point the knife down and Spread the petals apart and
strawberry but not all the base and then move up the cut a spiral in the you have a strawberry rose!
way through. strawberry. strawberry.
60 MAGAZINE
Cake or Meat?Take a look at this delicious joint of beef cake!

We speak to Lynette Brandl of Coco's Cupcakes on how she created this marbled masterpiece.
Lynette Brandl is a
British/South African
cake decorator
and married with
three children. She
is a professional
accountant
but started her
cupcake business
whilst spending
time at home with
her third child.
They loved baking
together and her little cupcake
business, Coco’s Cupcakes, started from
perfecting the buttercream swirl from
watching videos online.
Who was this cake for and what was

your inspiration?
My oldest daughter approached me
needing a raw joint of beef and rack of
ribs, with four days’ notice, for her butcher
friend. I got straight to work figuring out
how to create it. I first looked online for
cake inspiration but found nothing so had
to make it up as I went along.
finished applying all the fondant, I brushed
the whole cake with piping gel.
How long did it take to make?
As this was a solo project, the cake from
We absolutely loved this cake. What was
baking to finish took about 7 hours. Most
the general reaction to the piece?
of this time was the cake baking while
I first posted the cake on my Facebook
decorating the cake took an hour.
page and assumed everyone would know
that it was a cake. The majority of people
How did you create such a realistic
on seeing the images of the cake were
looking cake?
in disbelief! I was quite taken aback and
The realism was down to getting the
thought maybe I need to do a video of the
correct colour and texture for meat. I think
cake being cut so I politely asked Oliver, the
that had to be spot on. Squires Kitchen
birthday boy, if he would let me video him
Ruby Rose was the perfect colour - no
cutting his cake. As soon as I put the video
need to get messy mixing colours.
on Facebook, it was shared far and wide.
I have to say it was the most fun I’ve ever
Have you achieved this by just using
had making a cake.
sugarpaste?
Sugarpaste was used to decorate the cake.
For anyone who wants to create a realistic
I also used some wafer paper to look like
piece, what would be your top tips?
greaseproof paper underneath the cake.
Creating realistic cakes especially food cakes
I started off with a carved ganached cake
is all about the messy imperfections and
of the basic shape of the joint of meat. I
getting the colours and textures correct by
prefer ganache as it’s a nice solid base to
looking online at images of meat, etc.
start covering with the fondant. I brushed
a thin coating of piping gel onto the cake
What problems have you encountered
for the fondant to adhere to. With the
during the process of creating and/or
meat, all the rules of working with fondant
transporting the cake?
were thrown out the window. There was
Transporting was easy as the cake was not
no kneading and I let the fondant slightly
tall and heavy. People in the butchers and
dry out. With gloves on, using fingers,
while delivering were shouting ‘wow is that
I started to spread the fondant on the
a cake?’, etc.
work top. Using small amounts of white
fondant in varying sizes and shapes, I
Find out more about
pressed onto and into the fondant using
Lynette’s Cakes at
a dresden tool. Once applied to the cake,
www.facebook.com/cocoscupcakes
I used a scrunched up piece of tin foil to
create texture. For the large piece of fat, I
coloured my fondant slightly cream then
brushed with a little dust. Once I was
Winter Cupcakes
By Amber Comadira-Smith, Commie’s Cupcakes
Amber Comadira-Smith is a sugar artist

based in Australia. Her cake journey
began in 2013 when she was searching
for a creative outlet away from her
graphic design job. She combines her
design knowledge and cake decorating
skills to create amazing cupcake art.
Amber works hard to prove to people
that cupcake design can be just as
thought-provoking and imaginatively
decorated as any other cake.
Difficulty Rating
Equipment Required
• Non-stick rolling pin • Small heart cutter • Fondant: white, red, light blue, pale
• 17” working mat • Wilton round piping tips: 7, 12, 1A pink, pale yellow, brown
• 68mm circle cutter • Oval cutters: small, medium, large, • 6 cupcakes
• Ball tool medium scalloped • Buttercream
• Dresden tool • Medium rectangle cutter
• 2 paintbrushes (one for water, one for • Medium and large square cutter
paint) • Circle cutters: 20mm, 23mm, 30mm,
• Knitted pattern embossing mat 42mm, 68mm
• Foam petal pad • Edible black pen
• Pizza cutter • Cornflour
• Palette knife • Small bowl of water
• Scalpel • Edible Art Decorative Paint by Sweet
• Rolling pin Sticks: white, light blue, dark blue,
• 2 small bowls teal, peach, pink
• 30cm ruler • 6 tbsp cake decorator’s alcohol
62 MAGAZINE
Fairy Lights 1 2a
Step 1.
Roll out white fondant to 3mm thick
and cut out a circle using the 68mm
circle cutter. Make sure to utilise
cornflour throughout to prevent
fondant from sticking! Set aside to
completely dry.
Steps 2a & b.
It’s now time to add the watercolour
effect! Add a drop of edible teal
paint (I mixed blue and green) into
a small bowl. Add a splash of cake
decorator’s alcohol to create a watery
paint mixture and dab/brush onto the 2b 3
topper. Feel free to adjust the colour
intensity by adding in more paint for
a brighter colour or cake decorator’s
alcohol for a paler colour. Set aside.
Step 3.
To create the fairy lights, roll out
yellow fondant to 2mm thick. Use the
small heart cutter to cut out seven
hearts. Set aside to completely dry.
Step 4. 4 5
Using the edible black pen, outline the
hearts as shown.
Step 5.
Use the edible pen to draw two
sweeping lines across the topper as
shown. These are imitating the string
for the fairy lights.
Step 6.
Position the hearts across the two 6 7
drawn lines on the topper. Make sure
you position the hearts upside down
so they imitate a light bulb shape.
Once happy with the placement, use a
dab of water to glue in place.
Step 7.
Write ‘Fairy Lights’ somewhere on the
topper. Draw markings around each
light bulb to give the impression that
the lights are turned on and glowing.
Draw any other pen details you’d like
to add (have fun with it!) and set the
topper aside - it is now complete.
Snow Days 8 9
Step 8.
circle cutter. Set aside to completely
dry.
Step 9.
Brush with watery dark blue paint to
create a watercolour effect focusing on
the top three quarters as shown. We
are essentially creating the night sky so
we want the watercolour to be a touch
more vibrant on this topper. Set aside
to dry.
10 11
Step 10.
To create the idea of snow, dab the
end of a paintbrush in edible white
paint and dab white dots onto the
watercolour base. Set aside to dry.
Step 11.
It’s time to make the mittens! Roll
out and texture red fondant using the
knitted texture embossing mat. Cut
a circle from the fondant using the
42mm circle cutter.
12 13a
Step 12.
Use the pizza cutter to cut the bottom
quarter of the circle into a straight
edge as shown.
Steps 13a & b.

Cut a wedge halfway up the circle and
cut the remaining shape in half.
13b 14a
Steps 14a-c.
Cut out a 3-4mm wedge at the top half
of each shape. The remaining pieces
are the rough shapes for the mittens.
14b 14c
15 16
Step 15.
Round off the corners of the mittens
using the scalpel and your fingertips.
Step 16.
Cut out two small pink hearts and glue
into the centre of each mitten.
Steps 17a-c. 17a 17b

To create the cuffs for the mittens, use
the scalloped oval cutter to cut out a
piece of white fondant. Cut the oval
in half lengthways and trim to size to
fit the mittens. Glue in place and set
aside to dry.
Step 18. 17c 18

Outline the mittens using the black
edible marker and glue to the cupcake
base. Write ‘Snow Days’ on the topper
and any other hand drawn details you
want to include – it is now complete.
64 MAGAZINE
Sipping Hot Cocoa 19 20

Step 19.
circle cutter. Set aside to completely
dry.
Step 20.
Brush with watery blue paint to create
a watercolour effect focusing on the
left side as shown. Set aside.
Steps 21a & b. 21a 21b

Roll out pink fondant to 1-2mm thick
and cut out a square using the large
square cutter. Taper the sides to give a
slight cup shape.
Steps 22a & b.

Use the large oval cutter to cut out the 22a 22b
top portion of the cup as shown. Keep
the cut off piece for the next step.
Steps 23a-c.
Using the spare piece of fondant, cut 23a 23b
off a small strip of fondant using the
large oval cutter. The curved strip will
now form the rim of the cup as shown.
Steps 24a-c.
Roll out brown fondant to 1-2mm thick 23c 24a
and cut out an oval using the large oval
cutter. Continue to use the cutter to
trim the brown oval into an almond
shape that can fit into the opening
of the cup. It may take a couple of
attempts to get the size and shape
right! Once all the pieces fit perfectly,
glue everything together.
24b 24c
Steps 25a-e. 25a 25b

To make the handle of the cup, cut out
a pink oval using the medium sized
oval cutter. Cut off a curved strip from
the oval and mould into the shape of a
cup handle as shown. Glue to the cup.
Step 26.
Cut two small white squares for the
marshmallows. Soften the corners and
glue into place.
25c 25d
Step 27a & b.
Roll out and texture a small piece of
fondant with the knitted texture mat.
Use the large oval cutter to create a
small strip to fit around the middle
of the coffee cup. Cut out a small red
heart using the heart cutter, place over
the white strip and glue into place. Set
aside to dry.
25e 26
Step 28.
Outline the coffee cup with the edible
black marker and glue onto the topper.
Write ‘Sipping Hot Cocoa’ along the
edge of the coffee cup and draw any
other markings – it is now complete!
Final Touches
Step 29.
Cut the domes off the cupcakes
and using the palette knife, apply 27a 27b
buttercream to the tops of the
cupcakes making sure to keep the
buttercream as flat and smooth as
possible. Place the completed toppers
onto the cupcakes.
To learn how to create the other cute

cupcake topper designs, visit:
28
For more information about Amber

www.commiescupcakes.com
Instagram @commies.cupcakes
66 MAGAZINE
Spectrum Flow
Powder Based Airbrush Paints
Through the Winter Glass
Add metallic
details
Create your
own painted
cake
68 MAGAZINE
Through the Winter Glass

By Estefanía Peynetti, Let them have cake
Photography by Mario Peynetti, Custom Color Digital
Estefanía Peynetti, with great inspiration in her love for the

admiration for the arts and arts in the creation of haute
design, received her bachelor’s couture cakes, blending the
degree in architecture. exquisite taste of French
However, finding her true pâtisserie and the clean-cut
calling in her long time hobby, design and artistry needed
baking, she went on to study to create an edible artwork.
French pastry at Ecole de Founder of Let them have
Cuisine Alain Ducasse in Paris, cake, she is currently based
France. Through pastry, she in Mexico City and Miami,
found a way to merge her specialising in wedding cakes
passion for baking and find and sugar flowers.
Difficulty Rating
Equipment Required
• Cake tiers covered in fondant: 6”, 8”, • Paintbrushes • AmeriColor Super Red gel colour
10”, 12” • Katy Sue Designs Blossoms & Birds • Sanding sugar
• Satin Ice white fondant silicone mould • Piping gel
• Satin Ice white gum paste • White wire: 18 gauge, 24 gauge, 26 • Egg white
• Silicone pastry mat gauge • Paper towels
• Styrofoam board • White floral tape • Wire cutters
• Large and small silicone rolling pin • Wilton white glitter stamens • Small craft scissors
• CelBoard • Crystal Colors petal dust: Holly, • Vodka
• CelPad Champagne, Moss Green, Cherry for • Cornstarch
• FMM rose leaf cutters Katie, Crystalized Pearl Elegance • Apple tray to dry petals
• CK Rose Leaf Silicone Veiner Mould • Sunflower Sugar Art dust: Cinnamon, • Protective packaging convoluted foam
• Large petal cutter White, Silver Highlighter to dry shapes
• Dresden tool • NY Cake petal dust: Royal Blue, Teal
• JEM tool 12 petal veiner • Roxy & Rich Super Pearl 500 Sparkle
• Medium/large ball tool Pump Dust
Step 1. 1 2a
Cover the cake tiers in white fondant
and assemble.
Step 2a.
Decide where you want the painting
and create the canvas by rolling a thin
amount of fondant and cutting into
the desired shape (I used a long oval
shape).
Step 2b. 2b
Stick the canvas onto the cake using
water or edible glue.
Step 3a. 3a 3b
Mix petal dust in desired colours with
vodka or cooking oil using less liquid
for thicker consistency.
Steps 3b-e.
Using a dry paper towel or soft
brushes, paint onto the cake layering
colours in horizontal lines as with an
impressionism painting. Create vertical
accents such as trees or branches
always overlaying colours to give shade
and light.
3c 3d
Step 3f. 3e 3f
Using pearl dust mixed with vodka,
finish with thick paint to give a snow
and glitter effect.
Step 4a. 4a 4b
Using the Blossoms & Birds silicone
mould, form fondant shapes and cut
excess from the edges. Use cornstarch
if the fondant sticks to the mould.
Steps 4b & c.
Next, assemble as a frame cutting as
necessary for arranging one next to
the other around the painting.
70 MAGAZINE
Step 4d. 4c 4d
Once dry, mix silver highlighter with
vodka and paint carefully with a small
paintbrush.
Step 5a. 5a
For the leaves, cut 26 gauge wires
into quarters. On the groove board,
roll a thin layer of white gum paste
and using the leaf cutters, create leaf
shapes in different sizes.
Step 5b. 5b 5c
Insert the wire into the groove mark
with a little edible glue or egg white.
Step 5c.
Place in the leaf veiner.
Steps 5d & e. 5d 5e
Shape with your hands and allow to
dry overnight.
Step 5f. 5f 6a
Once dry, paint using vodka mixed with
silver highlighter and let dry.
Step 6a.
For the centre of the flowers, roll a
small ball of gum paste and roll into a
teardrop shape.
Step 6b. 6b 6c
Use a 24 gauge wire cut into quarters
and insert into the teardrop using glue
or egg white.
Step 6c.
Using your fingers, secure to the wire
at the bottom end.
Step 6d. 6d 6e
Cut the teardrop tip into quarters with
craft scissors.
Step 6e.
Form into peaks turning back slightly
with your hands.
Step 6f. 6f 6g
Let dry overnight on a Styrofoam
board.
Step 6g.
Paint with vodka and silver highlighter
and let dry.
Step 7a. 7a 7b
For the petals, using a groove board,
roll a thin layer of gum paste and use
a large rose petal cutter to cut a petal
shape. Use cornstarch when rolling so
it doesn’t stick.
Steps 7b & c.
Insert the petal groove mark onto 24
gauge wire cut into thirds with a little
glue or egg white.
Step 7d. 7c 7d
Shape on the Styrofoam board using
the ball tool to curl the edges.
Steps 7e & f. 7e 7f
Use the thick side of the dresden tool
to vein the petal for texture. Start from
the centre outward with the petal
facing you while holding the wire part.
Step 7g. 7g 7h
Vein the centre part of the petal.
Step 7h.
Let dry overnight on an apple tray to
shape.
72 MAGAZINE
Step 7i. 7i 8
Once dry, dust with pearl dust for a
glitter finish.
Step 8.
Using floral tape, wrap the glitter
stamens tightly around the flower
centre.
Steps 9a & b. 9a 9b
Using floral tape, wrap the petals
tightly around the flower centre a
couple of petals at a time securing
firmly at the end with tape.
Step 10. 10 11a

Touch up some edges with silver
highlighter mixed with vodka for a
shiny effect.
Step 11a.
Using 18 gauge wire, take some leaves
and wrap around the wire with floral
tape.
Steps 11b-d. 11b 11c

Wrap some flowers onto the wire
creating a vine. Tightly wrap each
element with floral tape.
Steps 12a & b. 11d 12a

Using a 26 gauge wire cut into
quarters, turn the end of the wire to
form a hook. Form a 0.75” ball with
red gum paste and insert onto the
wire adhering with edible glue or egg
white. Let dry overnight on protective
convoluted foam.
Steps 12c & d. 12b 12c

Using cherry petal dust, dust the
cherries with a brush.
Step 12e. 12d 12e

Using cinnamon petal dust, colour the
wires brown with your fingers or a
brush.
Step 12f. 12f 12g

With a brush, add a couple of drops of
piping gel onto the top of the cherry.
Step 12g.
Top the cherry with sanding sugar to
coat as a snow effect.
Step 12h. 12h 13

Finally, add Super Pearl 500 dust to the
snow for extra shine and glitter effect.
Step 13.
Using 18 gauge wire, assemble the
cherries onto the wire wrapping with
floral tape. Paint the twig brown to
give a tree branch feeling.
Step 14. 14 15
Assemble the sugar flowers on top of
the cake allowing some leaves to fall
in front.
Step 15.
Insert the cherry branch onto the
painting in the desired spot for a 3D
effect.
Step 16. 16
Finally, add Super Pearl 500 dust to the
entire painting or any parts of the cake
you like for extra shine and a Winter
Wonderland glitter effect!
For more information about Estefanía

www.letthemhavecake.com.mx
74 MAGAZINE
How’d They Do That?!

Winter Vibes Wedding Cake
By Reema Siraj, Reema Siraj Studio
Photography by Paula Scalco
Snow Cake
Step 1. Prepare stiff peak royal icing. Step 2. Cover the entire cake using
the same technique and let dry. Once
Using an offset spatula, dab on the completely dry, dust with edible white
surface of the fondant covered cake glitter and star sprinkler to give a
forming stiff peaks as shown. dramatic winter effect.
1 2
Glitter Acorns
Step 3. Step 5.
Take a small piece of gum paste and a Let dry and insert a small piece of brown
hooked wire as shown. Insert the wire gum paste through the wire.
into the paste and make a beautiful bud
For more information about Reema shape with your fingers. Steps 6.
Shape with your hands to make a perfect
and her work, visit: Step 4. looking chestnut.
www.facebook.com/Indulge Let dry. Using edible glue, dip the bud
completely in the glitter dust.
Instagram @Reema_siraj_studio
3 4 5 6
Fancy Poppy 7 8
Step 7. Roll out a small amount of gum paste on a groove

board. Cut out the petal with a petal cutter as shown.
Step 8. Insert the wire halfway through the petal.
Step 9. Thin the edges of the petal using a ball tool on a foam 9 10
pad.
Step 10. Vein the petal using a veiner.
Step 11. Using white lustre dust, dust the petals from top to
bottom. Make ten in two different sized petals with five of
each size. Let dry.
11 12
Step 12. Make the centre using black gum paste and flower
centres. Using white floral tape, attach the first five petals
spacing evenly and do the same with the next layer using the
bigger petals.
Congratulations! to the
Cake Masters Magazine
Top 10 UK Cake Artists 2018
Ben Cullen Elizabeth Solaru Enrique Rojas Jacqui Kelly

BakeKing Elizabeth’s Cake Emporium HAVE+SOME+CAKE by Enrique Totally Sugar
Kay Gajra Lara Mason Rhianydd Webb Claire Anderson

KAYKES Lara Mason Cake Art Dragons and Daffodils Cakes Clairella Cakes
UK
2018
Suzanne Thorp
The Frostery
TOP 10 CAKE ARTIST Christine & Phil Jensen
Peboryon
76 MAGAZINE
Raven Cake
Annabel de become the signature of Conjurer’s all the distinctive raven features like
Kitchen. Everything has a touch of the beak and the tail were correct. The
Vetten made this elegance though. I always encourage rest took another two days or so. They
amazing cake for my clients to push the boundaries with sent me a copy of the book so I could
the Ravenmaster. whatever their heart desires. scan everything in and print it on rice
Here she tells us paper and icing sheets.
Who was this cake for and what was
more about it... the inspiration? Do you have any top tips for anyone
This cake was for the launch party else that wants to make a cake like
for Christopher Skaife’s book, The this?
Ravenmaster, at the Tower of London. I don’t know really… The only thing I
He is a friend and his wife, the could suggest is, when making a bird
publisher and I surprised him with it. or animal to scale from RKT, start small
He knew he was getting a cake but not and build it up from there. It’s easier
what. He loved it! I drew inspiration to add than to take away. I’d also say
from Merlina, his favourite raven. She that it’s best to do the edible printing
has quite a cheeky personality so I after the cake or dummy is covered so
incorporated that. you get the size exactly right.
How did you create the cake? What What was the general reaction to the
ingredients/materials/techniques did cake?
you use? It was an absolute hit. Chris was blown
I wanted to include elements that away by it and it was a real talking
they could keep after the main cake point from the moment it was set up.
Tell us a bit about yourself was eaten so I made the raven from All the guests crowded around it and
My name is Annabel de Vetten and I sugarpaste and cereal treats so it actually got people who hadn’t met
run Conjurer’s Kitchen in Birmingham would last. One of the books was talking to each other.
Before I did cakes, I was an established polystyrene for support for when
artist with a background in sculpture, it’s on the cake and to support the What difficulties did you encounter?
taxidermy and fine art. I’m heavily sugar raven once it was removed Fortunately none! That doesn’t
influenced by the darker side of from the actual cake. The tree stump happen very often so I was thrilled. It
things like bizarre and macabre was all cake - red velvet with vanilla took a little longer than I would have
books, art, traditions, objects and buttercream and dark chocolate liked but that was the only thing. Even
people. Animals, anatomy and the ganache. Renshaw kindly provided the the delivery wasn’t as stressful as
natural world regularly feature in my sugarpaste and modelling chocolate others despite having to drive in to the
creations. My work always captures which is so great as they have the royal Tower of London where everything is
a kind of decadent oddity that has seal and I couldn’t have used a more cobble stones!
appropriate brand!
Find out more about Annabel’s
This is a really interesting cake order, work on Facebook.
have you made any other interesting www.facebook.com/
things? conjurerskitchen
My cakes and other edibles are very
specialised and fairly niche so I’d
say about 90% of my work is very
interesting and different. I also have
very interesting clients, be it corporate
or private, so the orders I get are very
unique. I don’t do children’s cake or
traditional wedding cakes, most of
my stuff is very alternative and not
necessarily to everyone’s taste which I
think is a good thing and it makes me
appreciate my job and clients even
more.
The cake was really detailed! How

long did it take you to make?
The raven took me quite long, about
two days. I wanted to get it absolutely
right, the scale and physiology. I
absolutely did not want it to be
confused with a crow so I made sure
Let’s Dream Together...
The Collab in Pairs

Take a look at the What inspired you to do this theme?
At the beginning, the project was
stunning Let’s designed to create a collaboration
Dream Together about romantic relationships, for
collaboration and dates close to Valentine’s Day. But we
wanted to go one step further and
read on to find out not limit inspiration to sentimental
more about it... couples. We extended the theme to
the universe of special relationships
Tell us about your collaboration between two or more people or
The aim of our collaboration has characters such as fraternity, loyalty,
been to strengthen the ties of or rivalry, thus giving greater diversity
friendship that unite and colour to the collaboration.
the cake designers. The
difficulty imposed by Tell us about a few of the pieces that
distance and different have been made
time zones has doubled They are all wonderful but to cite
the efforts of our artists to some, Daenerys and Drogon left me
work as a team, from the breathless. The full presentation of
choice of inspiration and the dragon is amazing! The realism of
the combination of their the busts of Ant-Man and the Wasp
different styles to the final and the protagonists of Stranger
pictures. All the pieces Things is incredible. So is the look
convey something that of the bad guy from iZombie. There
goes beyond the individual are pieces that in addition to being
work. The magnificent, combine with each other
themes in an impeccable way such as Scarlett
chosen, O’Hara and Rhett Butler, Padmavati
always and Maharawal Ratan Singh, Jamie
within and Claire Fraser or Charlie’s Angels.
the Shiva, Ganesha and Hanuman are
context of absolutely wonderful, you can look at
characters them again and again and still find new
with a details. Also wonderful are the busts of
special Venus and Mars. The Shape of Water
relationship, is absolutely perfect, a heart-stopping
range from piece. We also have four of the
mythology, fantastic protagonists of Shrek. Donkey
cinema or is the most adorable!
literature to
the most current How many members are in your
television series. For collaboration?
me, the best thing about There are 51 people in the group.
the experience has been to 21 couples and 3 trios. I have been
get to know the wonderful fortunate to have excellent artists from
people who made up the whole all over the world who dominate the
team of the collaboration a little different techniques of edible art.
better.
How did you decide on this group of
people?
It really wasn’t strictly my decision
that led to the formation of the
whole group as I gave freedom to
the members to find their partner in
or out of the group. This made the
group grow quickly. I would have liked
78 MAGAZINE
to invite other friends whom I also

admire and appreciate but I had to set
a limit as it is my first collaboration
and I was afraid of not being able to
organise a large group.
Did anything go wrong during the

process?
Some couples had to leave the Jankovska), management of the
group for different reasons and on archives (Heba M Elalfy), elaboration
several occasions, it was one of the of the video (Daniel Casero) and many
halves that could not continue. But others who put at my disposal their
fortunately, new couples were formed experience and gave me valuable
and from this union, spectacular advice (Emilia Calvo, Daniel Diéguez,
creations were born. So finally, no-one Catalina Anghel, Isabel Tamargo…). I
who wanted to continue was left out think that in addition to making the
of the project. wonderful pieces that make up the
gallery, all the members were involved
If you were to do it again, what would in bringing this project forward so if I
you do differently? did another collaboration, I couldn’t
I think I would be able to organise ask for anything more than to have
a somewhat larger group. I would them again. It’s been an exceptional
love to have some more friends and group.
members who have not been able to
participate this year. Find out more at www.facebook.
com/Lets-Dream-Together-The-
If you were to do another Collab-In-Pairs-181770389144846
collaboration, how should others get
involved?
You could say that this has been an
organised collaboration between all
since the participants have contributed
a lot and have helped me in different
aspects of the
organisation,
for example in
the main idea
of the subject
(Esmeralda
Trigo, Floren
Bastante, Nade
Contributors: Crin Sugarart, Nastasia Cosmin Emilian, Татьяна Холодцова,

Daniel Diéguez/Cake Artist, Las Tartas del Cachorro, Sophia Fox Cake Art Stu-
dio, Angela Penta Cakes, Torte decorate di Stefy, Candy Maniac, Sandra Griggs
Smiley, Luxury baker design, Emily Cakes, CUPCAKES & DREAMS
Metallic Cakes
SILVER SHIMMER
Be inspired by some of our readers’ amazing metallic themed cakes!
Madame Dibou les gâteaux Little Hunnys Cakery
Cupcakes and Counting
Gorgeous in Gold
Enchanting Merchant Co.
Rosalind Miller Cakes

The Cake Duchess
R. K. Bakery
Haley Popp Hive Bakery
80 MAGAZINE
FLOWER SPARKLE Haley Popp

Hive Bakery
Thirty One Cakes
Rosalind Miller Cakes

BEAUTIFUL BLUE
Kasserina Cakes
Haley Popp
Hive Bakery
Not featured? Check out more readers' cakes at

www.cakemastersmagazine.com and send in your marvellous WWW.CAKEMASTERSMAGAZINE.COM 81
cakes to content@cakemastersmagazine.com
ISSUE 75 | DECEMBER 2018 Elevenses
Spot the Difference

Spot the difference to win the Americolor
Soft Gel Paste™ Nifty Fifty Kit worth £100
from Cake Craft Company!
Email your answers to
content@cakemastersmagazine.com
Closing Date: 31st December
WIN
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Find the 10
differences
for your
chance to
win!!
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INSIDE THE
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FOR THE CAKE:

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When only the best will do…

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