Cake Craft & Decoration Magazine

September 2013 £3.50

The world’s leading sugarcraft magazine

Celebration Cakes Easy to follow Step-by-Step projects:

3D baby bag cake Ivory chocolate wedding cake Sugar models Birdcage cake

PLUS!

• Cake Courses • Wild Flowers Issue 178

STEP-BY-STEP PROJECTS FOR ALL SKILL LEVELS

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Julie Askew Editor

Publishers of Cake Craft & Decoration magazine, Cake Craft Guides: Party Cakes, Wedding Cakes & Sugar Flowers. Books: Easy Steps in Cake Decoration, Easy Steps in Sugar Flowers. Also, proud supporters of Cake International NEC, Birmingham 8-10 November 2013.

September is the month when college courses traditionally start up in the UK, and many of the cake decorators around today made their first ventures in to our art as part of a formal course working towards a cake decorating qualification. Whilst there are still some excellent courses on offer, over recent years funding subsidy has dried up, and for many this is no longer a viable option. To fill the void more and more shops and sugarcraft schools run courses throughout the year, and there will be one near you. If you look at our Course Listing on page 48-49 you can get an idea of some of the many courses available. Many of you are also self taught, and each week I receive many messages telling me how continues to develop your skills, and this month’s projects will be sure to deliver more of the same. Amongst the many contributions this month I am delighted to welcome Helen Scott Reese from the Netherlands to our pages with her delightful baby accessory bag.

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And when you have finished looking at the magazine, do take a moment to have a look at our recently upgraded website (www.cake-craft.com) where you can find so much more information. Julie Askew, Editor

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Follow us on Facebook www.facebook.com/ cakecraftanddecoration

Our Step-by-Step guides are graded by difficulty to help you choose the project suited to your level

and Twitter https://twitter.com/ CakeMagEditor www.cake-craft.com

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Ingredients 4

Guest Of The Month – Purple Harmony Wedding Cake

PROJECT

Tony Warren shows how to make a wild flower wedding cake and gives it a stylish contemporary feel using blue periwinkles and wood anemones.

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Market Place The latest information from the cake industry along with fabulous free product giveaways.

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Vintage Trio Birthday Cake

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COVER PROJECT

An edible modelled teacup, saucer and plate decorated with dainty brush embroidery flowers and birdcage cookies on Janet Webb’s classy birthday cake.

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Aggy’s Leaky Cauldron Pub Aggy of Cotswolds Finest Cakes tells

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how she made her Gold Award winning cake.

Floral Inspirations - Up The Garden Path

PROJECT

Miniature foxgloves, hosta and wild roses are all part of Gill Collier’s wild flower project this month.

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Fairytale Folly Wedding Cake

PROJECT

A fairytale folly in the woods was the inspiration for a romantic wedding cake from Lesley Bassett.

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Simply Modelling - Ready For Class!

PROJECT

September is the time of year when new sugarcraft/cake decorating classes begin and Jane Barraclough has modelled a teacher ready to start a wedding cake class.

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Reader’s Gallery Just a few of the many cake pictures sent to us from our talented readers. Each month a prize from Knightsbridge PME will go to the winning picture chosen by the editor.

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Cake International Show Eye-Catching Entries A taste of some of the very best Bronze and Silver winning entries from the Cake International Shows held in Manchester and London earlier this year plus the competition schedule for the NEC 2013.

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Cake Course Directory Look at these pages to see where you can go to join a cake course near you.

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Sugar Skills - Sugarpaste Part 1 and Birdcage Cake

PROJECT

Carol Deacon covers a recipe to make sugarpaste, how to work with it, the various names it is called, and goes on to create a stacked pastel Birdcage Birthday cake.

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College Report We feature the work of Bedford College students tutored by Tatiana Goubskaia.

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Bear Necessities 3D Baby Accessory Bag

PROJECT

Talented Helen Scott Reese of The Netherlands, carves a gorgeous 3D baby accessory bag cake, complete with a matching modelled furry teddy. A design that has many possibilities for other cakes.

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Rcommended Reads Our choice of the latest books that are on the book shelves this month.

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Learn From The Experts Sam Hanna visited Leiths who were holding a cupcake class by Queen of Hearts. Here she gives an overview of the course.

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Chocolate Cravings - Vintage Ivory Chocolate Wedding Cake

PROJECT

Fours tiers of white chocolate decadence with Tracey Mann’s broderie anglaise wedding cake.

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Templates Here are all the patterns that you will need for this month’s projects.

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Home Baking - Autumnal Fruits Valerie Hedgethorne uses seasonal fruits to bake Cider Apple Cake, Fresh Fig Tart, Pear & Grape Tranche and Open Scone Round with Plums.

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Food Facts - Full of Plumptiousness Lots of useful background information on plums from Valerie Hedgethorne.

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Coming Next Month Highlights from October’s forthcoming issue of

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, weddings and Halloween cakes.

Subscriptions Subscribe now and receive a free gift.

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Vintage Trio Janet Webb

There are several choices here for coordinating edible items to accompany this cake - cookies with birdcages on as shown, miniature modelled birdcages or cups and saucers to go on the top of cupcakes or small cakes. Although this cake is perfect for an afternoon tea party it would work for a birthday or other summer celebration just by adding an inscription on the cake board to personalise it.

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You will need Edible Items • cake fruit round 25cm (10in) • marzipan 1kg (2lb 3oz) • sugarpaste white 2kg (4lb 6oz) • cookies 3 arch shape (see templates on page 69) • pastillage 200g (8oz) • flower paste • cornflour • edible glue • royal icing white, pink, blue, green, brown, gold, red, yellow (small amounts) • paste food colours claret, baby blue, spruce green, dark brown, egg yellow, lemon (Sugarflair) • liquid food colour old gold (Sugarflair) • piping gel • food grade sponge • edible gold paint Tools cake drum round 35.5cm (14in) piping tubes No. 1, 1.5 scriber blossom plunger cutters set of 3 (PME) piping bags paintbrush circle cutters 2.4, 3cm (1, 1¼in) fine emery board ribbon to edge cake and board cup, saucer and plate to mould from lovebirds stencil set C587 (Designer Stencils) • knife sharp • palette knife • pizza wheel • smoother • card for template • rolling pin • non-stick board • plate stand • • • • • • • • • • •

Birthday

Photography: Clark Smith-Stanley

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Birthday Note

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Pastillage requires drying time so it is important to start this project well before it is actually needed.

Place the lovebirds stencil on the side of the coated cake and hold it firmly in position. Spread pink royal icing over the stencil using a palette knife. Scrape away the excess and carefully remove the stencil. Repeat 3 times around the side of the cake.

Preparation

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Attach the cake to the prepared cake board with royal icing, offsetting it towards the back to allow room for the cookies to be placed at the front. Attach a 15mm (5/8in) blue ribbon around the base of the cake.

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Coat the cake with marzipan and white sugarpaste in the usual way. Cover the round cake drum in white sugarpaste and leave to dry. Transfer the cookie template onto card. Cut out the paper template for the cup, adjust it to fit your cup if necessary, before rolling out the pastillage. Roll out pastillage on a non-stick board dusted with cornflour and use a pizza wheel, or craft knife, to cut out the cup shape.

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Dust the inside the cup with cornflour. Fit the pastillage inside the cup and trim any overlap. Glue the two sides together, avoiding glue touching the china cup. Gently mould to shape. Leave to dry for about 36 hours, remove from the cup once firm to allow both sides to dry.

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Tip Wrap unused pastillage well and keep it in a polythene bag.

Dust the top of the saucer with cornflour. Roll out pastillage thinly and cut out a circle to fit your saucer. Place on the saucer and mould carefully to shape. Trim the edge to neaten if necessary then leave to dry removing when firm to allow the underside to dry.

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Make the plate in the same way and allow to dry. When all the pastillage pieces are thoroughly dry, smooth down any rough edges or tidy with a craft knife/emery board.

Birthday 7

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Tip

Cut out a 2.5cm (1in) pastillage circle and attach inside the bottom of the cup smoothing the edges. Cut out a 3cm (1¼in) circle as a base and attach the cup on top. (You may need to adjust the size of the circles to fit your own cup).

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Scribe the larger brush embroidery design three times around the edge of the dried pastillage plate. Using the smaller pattern scribe this design carefully three times around the saucer and twice onto the cup.

Roll a thin sausage of pastillage for the handle of the cup and using the template as a guide bend to shape. Trim the ends straight with a sharp knife and glue to the side of the cup. Support in position until dry.

For brush embroidery you can add ½tsp of piping gel to a cupful of royal icing. This extends the working life of the icing to give you more time to brush the embroidery design.

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Add a small amount of piping gel to the royal icing for brush embroidery. Pipe the branches with brown using a No.1 tube. In green royal icing and a No.1 tube pipe the outline of the leaf furthest away in the design. Draw the icing into the centre with a damp paintbrush.

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Working one petal at a time complete the blue flowers with a No.1 tube. Work the back petals first using the larger No.1.5 tube and pink royal icing. Brush embroider the central flower by drawing the icing into the centre with a damp paintbrush before working the next petal inwards.

With soft peak red royal icing in a No.1 tube pipe in the centres for the pink flowers. Pipe in the centres of the blue flowers using a No.1 tube and soft peak yellow icing.

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Birthday 13

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Place white royal icing in a No.1 tube and pipe a line and dot pattern in between the brush embroidery. When dry paint over the top of the line work with edible gold paint and a fine paintbrush.

For the cookies colour sugarpaste two shades of pink using claret paste colour. Roll out pink sugarpaste to about 3mm thick and cut out the same arch shape as your cookie using the template.

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Spread piping gel over the top of the cookie and carefully lift the cut sugarpaste onto the cookie with a palette knife. Repeat for the other pink and white cookies.

Allow the sugarpaste to firm and then with white royal icing use a No.1 tube to pipe the birdcage outline onto the top of the pink cookies. Pipe in the scroll design. Repeat using gold coloured icing on the white cookie.

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Colour a small amount of flower paste with baby blue and claret paste colours. Make a couple of different shades. Cut out a selection of different sized blossoms using the plunger cutters and indent the centres onto a soft food grade sponge.

Roll out a small piece of pink flower paste and fold over the top edge. Roll up loosely and then pinch the bottom to make a rose style miniature flower. Trim off base. Repeat in blue flower paste.

Tip Extra cookies can be made to serve to your guests.

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Tip To transport the cake keep the plate separate from the cake and attach it at the venue.

Attach the flowers to the top of the cookies using royal icing. I have varied the design on each of the different cookies.

Place the plate stand on the cake with the plate in position. This will help position the other items. Secure the cup and saucer to the top of the cake. Attach the cookies with royal icing to the cake and board. Finish the edge of the board with pink ribbon.

With soft peak yellow royal icing pipe in the centres. Add leaves in green royal icing using a piping bag cut to a ‘V’ shape.

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Market Place

'Market Place' is where you can find useful information from the trade or organisations which we think will be of interest to readers. It's also the place where you can always find an opportunity to pick up a free sample. For a chance of winning one of Cake’s Giveaways either: • Send in a card to PO Box 3693, Nuneaton, Warks, CV10 8YQ, stating which item you are applying for (not forgetting to include your name and address) or • Visit www.cake-craft.com and enter online from 12th September. The final date for the giveaways will be 8th October 2013.

5 sets to giveaway - PRIZE A

online competition

Doric Cake Crafts Halloween Treats Chocoholics Dream Prize

Make scary Halloween treats with the help of Doric Cake Crafts new range of cake mixes and silicone mats. Make them extra creepy by adding edible blood and slime – don’t worry, they’re just fruit flavoured jellies! For more Halloween trick or treats, please see www.doriccakecrafts.co.uk

This months prize is a real chocoholics dream – a decadent ready to decorate death by chocolate cake base, luxurious chocolate ganache, and real Belgian chocolate sugarpaste. Sweet Success have been making ready to decorate fruit and sponge cake bases for twenty years – a godsend for busy cake decorators! Their death by chocolate cake is ideal for a special celebration. Chocolate Silk sugarpaste and Chocolate Ganache are the perfect partners to complete the chocolate extravaganza! Chocolate Silk has an intense chocolate flavour and firm texture. It can be rolled to used for cake covering and also works well for modelling chocolate roses or using in silicone moulds. Chocolate Ganache is a versatile new product from Sweet Success - soften slightly and whip it up to fill and mask sponge cakes or for piping cupcake swirls, warm to pouring consistency to enrobe a cake, or form into balls for chocolate truffles. Tastes gorgeous warmed and poured over ice cream too! To enter the competition for a Chocoholics Dream Prize go to www.cake-craft.com So don’t delay enter now! The closing dates for the competition is 8th October.

1.5kg Vanilla Cake Mix (26A-101) RRP £8.50 Halloween Silicone Mat (74E-100) RRP £15.00 Edible Blood (Raspberry Jelly) Tube (27H-145) RRP £2.98 Edible Slime (Apple Jelly) Tube (27H-146) RRP £2.98 We have 5 complete sets to give away to our readers just in time for Halloween. Follow the entry details on the top of this page and place Doric Cake Crafts Halloween Treats on postal entries.

12 to giveaway - PRIZE B Get Spooky in the Kitchen this Hallowwen Transform your cakes and bakes into terrifying creations this Halloween with a little help from Renshaw. Using their seasonal Halloween Modelling Kit, witches hats, spiders, ghosts, frogs and pumpkins can be easily made and make the perfect cake toppers to serve on All Hallows Eve. The modelling kit £3.99 is available from www.renshawbaking.co.uk It contains five 100g sticks of Ready to Roll Icing in purple, green, black, white and orange. Simply remove the icing from its packaging and knead for a few seconds or until soft. Roll out or mould into your desired shapes then stick the spooky parts and freaky faces together using a small paintbrush and cooled boiled water. Use the inserted step-by-step modelling guide if you need inspiration or let your creative juices flow to build Dracula’s lair. A range of Halloween recipes can be found on www.renshawbaking.co.uk To apply for this giveaway see the top of this page and place Renshaw Halloween Modelling Kit on postal entries.

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Market Place

3 sets of 5 colours to giveaway - PRIZE C Rainbow Dust NEW Click-Twist Brushes A ready-to-use and VERY convenient paintbrush from Rainbow Dust, preloaded with their Metallic Food Paint. Simply twist the end cap of the brush until the paint fills the tip and you're ready to go! Available in 10 colours rrp £3.25 each.

7 boxes to giveaway - PRIZE D Pink Chocolate Cigarellos As any cake maker or decorator knows, chocolate cigarellos are one of the easiest ways to transform a simple sponge into a celebration cake. But until recently there has only been milk, dark and white chocolate cigarellos available. Now in a world first, thanks to the Chocolate Trading Company, you can buy pink chocolate cigarellos!

We have 3 x sets of 5 colours to giveaway to our readers, see the top of page 10 for details on how to enter, placing Rainbow Dust ClickTwist Brush Set on postal entries.

Made in Belgium from the finest white chocolate, the cigarellos are a delicate shade of dusky pink that will enhance almost any style of cake from birthdays to weddings. They can be used to finish the top of a cake and look fantastic on either cream or ivory icing but are equally impressive on an indulgent dark chocolate ganache. Or position up-right pink cigarellos using buttercream around the edge of a cake and top with fresh roses for a dramatically different but simple celebration cake. Pink chocolate cigarellos are available exclusively from the Chocolate Trading Company and prices start from £7.95 for a small box of 50. To order visit: www.chocolatetradingco.com We have 7 boxes to giveaway to our readers, see page 10 for details on how to apply and place pink chocolate cigarellos on postal entries.

1 to giveaway - PRIZE E Half Price Ribbon Reader Offer Fantastic Ribbons are offering every reader an amazing collection of 25 rolls of their colourful ribbons at half price. They include cake board width satins, baker’s twine, pretty pearlised pink raffia along with a cute herringbone tape printed with the wording Handmade, ideal for personalising packaging and cake boxes. They also have fun vibrant dotted grosgrains and wide satins for wrapping around the cake. This is a fantastic versatile bumper collection of over 100 metres rrp £35.00. They have an Exclusive Cake Craft Offer, which is Half Price at just £17.50 To order visit www.FantasticRibbons.com then click the promotions button and quote discount code CakeCraft when you place an order.

Agbay Cake Leveller This exceptional quality professional cake leveller is an absolute must have piece of equipment, for all serious cake makers. The Agbay Junior cuts easily through cakes up to 12 inches wide, and can be adjusted from ¼ in up to 4½in high. Fantastic for making multi-layered cakes, simply cut through, then adjust the height of the blade, and cut through again, simple fast and easy to use. The superior design features a super strong frame that keeps the cutting blade in place, preventing any riding, dragging or digging into the cake, which means you get a perfect straight and level cut every time. Simply adjust the height of the blade with the easy twist knobs, and accurately set the height with the measurement rulers on the side. Stores easily, and comes with a blade cleaner and blade cover guard for safe storage. The retail price is £159.99 from www.cake-links.com where you can also see videos on how to use this professional piece of kit. We have one of these cake levellers to give away to a lucky reader, to apply for this giveaway see the top of page 10 and place Agbay Cake Leveller on postal entries.

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This pretty design is for a tiered wedding cake but any of the tiers could be used individually for other celebrations. The rose is a perfect size for decorating a cupcake and as the cocktail stick is food grade it can be inserted into the cake to hold it in position, but do tell the cake’s recipient about the cocktail sticks. The embossed and painted design can be used on iced cookies and the flower is perfect for brush embroidery. (See Patchwork Cutters facebook channel).

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Rose Wedding Cake You will need Edible Items • cakes 15, 20, 25cm (6, 8, 10in) • sugarpaste baby blue 2.2kg (5lb) (Renshaw) • sugarpaste white 1.3kg (3lb) (Renshaw) • white flower/modelling paste 500g (1lb 2oz) (Renshaw) • dust colours magnolia pearl, rain forest, frosted leaf, yellow gold, blue ice (EdAble Art)

Tools • cake drum 32.5cm (13in) • thin cake boards 15, 20cm (6, 8in) • paintbrushes No.s 3, 6 (EdAble Art) • isopropyl alcohol (Sugarflair) • small pot of white shortening (Trex) • embroidery set (Patchwork Cutters) • extra large number ‘0’ (Patchwork Cutters) • large Christmas rose set (Patchwork Cutters) • greaseproof paper

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small heart cutter from shoes & bags set (Patchwork Cutters) paper strip 6cm deep cocktail sticks bone tool piping nozzle No.2 small piping bag scissors sponge pad (CelCakes) plastic dowel (8 pieces) blue ribbon 2 metres of 15mm and 1.5 metres of 6mm ribbon (A Piece of Cake) glass headed pin water pot and brush

Wedding

Marion Frost

Photography: Clark Smith-Stanley

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Wedding 1

Place the cake board onto a sheet of paper and use this as a guide to draw a circle. Cut out the paper circle and fold into 16.

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Place the end of the small flower embosser onto the icing so the left side is just touching a pinhole. Press the embosser into the icing. Remove the embosser and replace it onto the next pinhole. This will create even spacing of the embossing around the board.

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Place the left side of the largest size embosser onto the pinhole and keeping it level roll the embosser into the sugarpaste to emboss the pattern. Repeat around the cake. This will create even spacing of the pattern and will leave a gap between each section.

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Open the paper circle and place it onto a freshly iced board. Use a pin to mark a small hole at the edge of the board through the paper into the icing using the folds as a guide. Continue around the board marking all 16 holes. Remove the paper circle.

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Take the 6cm deep paper strip and cut it to the exact circumference of the cake, fold it in half widthways and then fold it into 6 lenthways. Undo the paper strip and place it around the freshly covered cake securing with a small piece of sticky tape. Use a pin and the centre fold line to accurately mark a small hole halfway up each of the six upright foldlines.

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Use the same embosser as used around the board to emboss above the side design to fill the gaps. Leave to dry overnight.

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Tips Write the cake board size onto the paper circle and keep for future use.

Place the cake onto the embossed board and attach the 3mm ribbon around the base of the cake. Leave enough ribbon to overlap, and secure with a small piece of double-sided sticky tape.

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Use royal icing and a No.2 piping tube to over-pipe the embossed side design. Repeat these instructions for the top tier placing the cake on a thin cake board the same size as the cake before icing. Also ice the middle tier and leave to dry.

Mix isopropyl alcohol with green dust colour to make a liquid and paint the pattern around the board, change to pink and finally use a fine paintbrush to paint the gold and blue blossoms. Repeat around the side of the cake in the same order.

When piping with royal icing use a damp paintbrush to push down any points on the icing.

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Mix 175g of flower paste and 175g of sugarpaste together and roll out a small piece of this paste on a lightly greased non-stick board. Grease the centre of the ‘0’ cutter, place onto the paste and press firmly. Remove the cutter and the paste from around the centre of the number. Emboss the piece with the same embosser used on the bottom tier.

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Attach the ribbon around the side of the cake. Moisten the cutout embossed piece with water and attach onto the cake side. Repeat around the cake leaving approximately 1cm space between.

Mix alcohol and dust colours and paint the design in the same sequence as for the bottom and top tiers. Dowel the bottom and middle tiers making certain that each piece of dowel is the same length for each tier. Spread softened sugarpaste onto the centre of both tiers and then stack all three tiers. Should the ribbon on the middle tier slip, then re-position it.

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On a lightly greased non-stick board roll out white flower paste. Grease the small heart cutter and place onto the paste. Cut out small hearts and use a piping tube to cut out small circles. Moisten and attach onto the middle tier.

Roses: Roll a small ball of flower paste into a cone shape and push onto a dampened cocktail stick making certain it is firmly attached. Leave to dry overnight.

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On a lightly greased non-stick board roll out pink flower paste, grease the rose cutter and cut out one flower.

Place the flower onto a sponge pad and, using a bone tool, soften around the edge of each petal to create movement.

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Moisten all five petals with water, position the cocktail stick into the centre of the flower and slide the flower up behind the dried cone.

Wrap the first petal tightly around the cone. Wrap the opposite petal around tightly. The petals will overlap and must be the same height.

Tip Use leftover pieces of paste to make cones. Leave to dry and store for future use.

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Tips Push a cup of foil up the stick to support the rose until it is dry. This can be held in place with a paper clip. Make 16 roses. Follow with the third, fourth and fifth petals. These petals can also overlap. Press around the base of the flower to create a rounded shape.

This first layer of petals should be tight with no curled back edges, and the cone should not be seen when viewed from above.

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The second layer of petals are attached in the same sequence as the first but once attached curl back the edges of the petals to open the flower slightly.

Cut out the third layer of petals and soften on the sponge pad. Turn the flower over, moisten with water and slide up behind the flower on the cocktail stick. Turn the flower upside down to let the petals fall naturally and whilst holding the stick in one hand curl the petals back. Allow to dry - see tip.

Use double-sided sticky tape to attach ribbon around boards. The top tier can be a dummy cake for the bride to keep.

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When dry dust the centre of the flower with a darker shade of pink and paint a calyx onto the back with a mixture of dark green dust colour and alcohol. Place a ball of sugarpaste onto the top tier add the bottom layer of roses by pushing the cocktail stick of each rose into the sugarpaste ball. Add a second row and a single rose for the top. Spaces can be filled with pearls, bow loops or filler flowers.

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Readers’ Gallery

All PME products are available from your local sugarcraft shop, supplier or for further information please contact www.cakedecoration.co.uk

STAR PRIZE

Craig Apperley, Cheltenham.

Ayo Caroline, Nigeria.

Bernadette Drohan, Dungarvan, Ireland.

Sandie Panesar, London

Rachel, Shefford.

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Julia Topeka, Doncaster.

Yvette Meintjes, South Africa.

Contents will vary depending on the monthly magazine theme.

A wonderful selection of PME cake decorating products to the value of £50.00 will be sent to this month’s lucky winner.

Readers’ Gallery

G A L L E R Y

Louise Embling, Newbury.

Nicola Cummins, Bootle.

Nicola Jenkins, Gosport.

Sharon Ward, email.

STAR PRIZE

Lorraine Morson, Bishop Auckland.

Hanadi Alnawab, Toronto, Canada.

Francesca Brown, email.

Eve Jeffs, Leeds.

Lynsey Mahedy, email.

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Over To You

Welcome to your page, where you share your cake trials and tribulations. If you have any cake problems, or just want to tell us all about any special cakes you have made, we will do our best to find space for your message here. SkyLanders Cake I’ve always loved baking and studied food technology at secondary school but that was nearly 20 years ago now. I work as a store manager at Hobbycraft, and being surrounded by such wonderful products inspired me to start making cakes beginning with a few cupcakes. My first big project was our wedding cake last October. I embarked on three tiers of 6 inch deep cakes, not an easy project at all but was delighted with the end result. The Tree-Rex SkyLanders cake was probably the most challenging cake that I’ve done, I am still learning modelling and it was not liking all the weight of the icing on top of its legs! So much detail on this one too with the shading to try and make him look like a tree trunk! Craig Woodward-Dack, email.

Too Good to Cut?

When I was asked to make a totally bespoke cake for my 2nd cousin’s christening this idea sprung to mind. Not knowing how this would turn out, I was shocked at how totally realistic the cake was. The cake was delivered to the christening which I also attended. I’ve never received so many super comments and as of yet I believe it has still not been cut? This is my hobby! And I’ve been making cakes for family and friends for just over a year and I love to try and make my cakes look as realistic as possible! I’ve made many realistic cakes from Sunday roasts to Macdonald meals but I think the baby one has to be the most lifelike; its almost scary! Stacy Dudding, email.

Sense Of Achievement I’m new to cake decorating, more of a home baker really and a keen crafter. The main reason I do these hobbies is because of mental illness, which I’ve suffered with from a young age, I’m now in my forties and currently suffering with anorexia which is a living nightmare - but to try and ‘escape’ I turn to baking, crafting and now cake decorating. These are two of my cakes, one was for my nephew and the other a friend’s engagement, both were first attempts at shaping a cake and tiering a cake. I just want to send a little hope to anyone else who is suffering with any type of illness, to have a go if possible. Even if it just gives you a small and brief feeling of relief and escape, it’s worth it. Stephanie Short, email. Congratulations Stephanie, you are our winner of message of the month.

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Courtesy of Doric Cake Crafts we will deliver a mystery parcel to the sender of the message of the month.

Sugar Skills School

Royal Icing Techniques For many people if you say the words royal icing it conjures up an image of a cake with a rock hard covering and jokes about needing a pick axe to cut it. However for an icing so famous for its brittle qualities there are an incredible number of delicate techniques with which you can create stunning and intricate creations to adorn your cakes. Here are a few...

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Runouts

Place some dark coloured royal icing into a piping bag fitted with a No. 1 or 2 piping nozzle. To avoid ‘tails’ forming when you stop piping stir a few drops of water into the icing first, so that when you lift the stirrer out of the icing the tip of the peak falls over. Then pipe over your outline.

This is a method for creating motifs, lettering and other decorations for your cakes. The principle is very simple. First of all you pipe an outline then you flood the area inside the outline with watered down royal icing. The decoration is then left to harden before being attached to your cake.

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Now you need to infill the outline. First place a little royal icing into a small bowl and stir in the required colour. The icing then needs to be watered down so it can flow and flood the runout. Add the water gradually until the tail that forms when you lift out the stirrer disappears back into the icing on a count of 7.

You will need Waxed paper or plastic folder Sticky tape Royal icing Food colour pastes Paper piping bags No. 1, 2 or 3 nozzles Scissors Small soft fine paintbrush

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Choose your design and place it underneath some waxed paper or a clean plastic folder. It must be flat so if you’re using waxed paper you may find it helpful to hold the edges in place with a little sticky tape.

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Pour the runny icing into a piping bag. You may find it best to make and use a paper piping bag as using a nozzle can damage the outline. Close the bag and snip a tiny triangle off the end. Alternatively you could use a small

Carol Deacon plastic food bag. If you prefer to use a nozzle, use a No. 2 or 3 nozzle.

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Squeeze and fill the area with the icing using a gentle side-to-side motion. Use the tip of a fine soft paintbrush to coax the icing into any awkward areas.

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Repeat using a different colour to fill a different section of the runout. Once completed, leave the runout where it is to dry thoroughly.

TIP: In the olden days of incandescent light bulbs that got hot, you could speed up the drying time by positioning an anglepoise lamp close to your runout. If you still have one – use it!

Sugar Skills School Runout Lettering

Pressure Piped Pig (Hah! Bet you can’t repeat that quickly after a few shandies!!)

TIP: Royal Icing decorations can be kept for months so it’s always worth making more than you need. Store them on sheets of waxed paper in a box somewhere cool.

First of all you will need a lettering template. Lettering is easy to find in cake books or from the internet. The method used is exactly the same as for making a decorative runout. Place a sheet of waxed paper or a plastic folder over the template. Trace over the template to create a royal icing outline with a No. 1 or 2 piping nozzle then infill with watered down royal icing. TIP: Runouts are very fragile so it’s always worth making a few extra decorations in case of breakages.

Pressure Piped Puppy

1

Place the template under the waxed paper or plastic sleeve. Place some pink coloured royal icing into a piping bag fitted with a No. 2 piping nozzle and pipe the legs, ears and tail. Squeeze a small blob of icing out, release the pressure and allow the piping tail to taper away into the body or head area.

Pressure Piping

2

Place some pink icing into another bag fitted with a No. 3 or 4 piping nozzle and squeezing harder than you did for the ears etc. Pipe a large blob for his body.

Pressure piping is a fairly quick way to create small smooth decorations and lettering that don’t have the outline ridge of a runout. As its name suggests, pressure piping is all about how much pressure you apply when squeezing the piping bag. Squeeze gently and the flow through the piping nozzle is thin. Squeeze harder and the icing will flow faster and produce a thicker finish. The royal icing itself needs to be fairly thin so that it can be piped into shapes but not so runny that it cannot hold its shape. It should be somewhere between the soft peak and run out consistency.

1

Using a No. 3 piping nozzle, pipe a large white disk for his body and leave to dry.

3

When the body has hardened pipe a smaller blob for his head.

2

Pipe a white oval for his head and four small circles for his feet and leave them to dry.

Pressure Piped Decorations You will need Template Plastic sleeve/folder or flat sheet of waxed paper Piping bags No. 2 and 3 or 4 piping nozzles Pink food colour Royal icing Small bowls for mixing Black food colour pen

Amazing to think that just a few piped circles can create something as cute as this. Remember the royal icing has to be watered down to the point where it will still hold its shape but not leave annoying tails and marks as it’s piped. Use a soft damp paintbrush to pat down anything annoying.

4

When the pig’s face has set hard enough, pipe a small oval for his nose and allow to harden. Using a food colour pen, draw two dots for his eyes and nose and a curl on his tail.

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Sugar Skills School

3

Place a No. 2 piping nozzle into a piping bag with a little watered down black food colour. Pipe two ears, a ball for his nose and a little string at the top of his head for his tail.

This is a simple but effective way to create pretty flowers for your cakes. If you are working on a royal iced cake or a sugarpasted cake that has been allowed to harden you won’t be able to press a cutter into the icing to act as a guide so pipe the flower shapes onto the cake freehand one at a time instead.

5

To finish pipe a few little green fronds and dots around the leaves and a cluster of yellow dots in the centre of each flower.

1

Before your cake’s sugarpaste covering has had time to harden, carefully press a flower cutter into the icing. Don’t go right through, you simply need it to leave an impression that will act as a guide for you to pipe.

TIP: This technique works well on cookies or cupcakes too. Cut out a sugarpaste disk, press the flower cutter into the sugarpaste and pipe the flowers as above, then pop onto a cake or cookie.

4

When the dog’s head is completely dry, make two dots for his eyes using a food colour pen.

Attach royal iced decorations onto royal iced or sugarpasted cakes with dots of royal icing. Don’t use water or they will start to dissolve. If you are using these for decorations on buttercream, put them on at the last moment as they will start to absorb oil from the buttercream after about a day although it could be faster depending upon humidity and temperatures.

Brush Embroidery

2

Using a No. 2 piping nozzle, pipe over the outline of one of the flowers.

3

Using a damp paintbrush, carefully draw the icing inwards towards the centre of the flower. Pipe and repeat on the other flowers.

Collars Collars are an impressive way to extend the edges of your cakes and create the illusion of gravity defying cake decorations. They are also extremely fragile! The easiest way to make a collar is in sections so that if you break a bit you haven’t got to remake the entire collar. Here is a simple design to get you started.

4

Pipe a leaf outline and brush the icing towards the centre of the leaf. Your brush must be damp not wet so keep a cloth handy to wipe your brush on if it gets too wet.

You will need Five petal flower cutter Piping bags No. 2 piping nozzle Pink, yellow and gooseberry green coloured royal icing Small soft paintbrush Water Clean cloth

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Collar cake made by Nadene Hurst in our August 2008 issue.

Vintage Ivory Chocolate Wedding Cake

Tracey Mann Tracey's Cakes Ltd www.traceyscakes.co.uk Chocolate Cravings

The vintage look in chocolate has arrived! Our brand new Ivory Coloured Chocolate Paste gives chocolate wedding cakes a new colour whilst still achieving that chocolate taste that brides are looking for! This paste is easy to use, with all your sugarcraft equipment.

You will need Edible Items • round chocolate cakes 10, 15, 20, 25cm (4, 6, 8, 10in) • thin round cake boards 10, 15, 20cm (4, 6, 8in) • round drum 35cm (14in) • ivory chocolate paste 4kg (10lb 7oz) (Tracey’s Cakes) • buttercream containing approx a third melted white chocolate • Belgian chocolate couverture 500g (1lb) tempered

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Tools • endless frill cutter (Orchard Products from A Piece of Cake) • nozzle No. 3 • veining tool • large rolling pin • icing sugar • small rolling pin • sugar glue • 5 petal cutter (Tracey’s Cakes)

• • • • • • •

daisy plunger cutters (PME) ivory ribbon 1.5 metres x 15mm wide glue stick scissors plastic bowl spatula tools

Chocolate Wedding Cake 1

Roll out ivory chocolate paste onto a light dusting of icing sugar to approximately 2mm thick. Using the endless garrett frill cutter, begin to cut strips of ivory paste out, each strip can vary in length.

Gently press a row of holes just under the frill with the No. 3 nozzle to create an embroidery anglaise effect. Make sure the holes are evenly spaced to avoid tearing when lifting the strip onto the cake.

4

Carefully coat the back of the strip lightly with white chocolate buttercream, up as far as the holes, do not coat the frilled part. Lift the strip onto the cake starting at the top and position. Continue to add strips to the cake, covering each side as you go, allow the strips to overlap.

Gently start to frill the edge of the strip with a small rolling pin. Roll across the paste edge with the rolling pin half on and half off the strip.

2

Use the veining tool to frill the edge of the strip, make sure the paste and the tool have icing sugar on them to prevent the paste becoming sticky.

3

Preparation Place the three smaller cakes on to the same size cake board and the 10in cake on the 14in cake drum in the centre.

6

Cover the top of each cake with a circle of ivory chocolate paste and leave the sides uncovered, attach to the cake with chocolate buttercream. Dowel and stack the four cakes and secure each cake with tempered chocolate or buttercream that contains melted Belgian chocolate.

5

7

Leave to dry on a white former. Chocolate paste will stick to itself, however the addition of sugar glue on the outside of the petals may be required as the rose begins to dry, to hold them in position. Leave the roses to dry for a couple of hours before attaching to the cake with tempered chocolate.

Make ivory coloured white chocolate roses using a five petal cutter. Roll out ivory coloured chocolate paste and cut out three petals and assemble the rose around a cone.

8

Roll out ivory chocolate paste and use the daisy cutters to cut out tiny blossoms and attach these to the finished cake with a little sugar glue.

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Claire Bowman Guest Of The Month

Victoriana Wedding Cake This stunning Victorian inspired wedding cake with its gold and white striped bows, dusted dahlias and roses, jewel coloured blossoms and gilded trinkets will grace the most elaborate reception. You will need Edible Items • sugarpaste white 3kg (6lb 10oz) • Chocopan 1.5kg (3lb 5oz) • gold paint (Americolor) • pearl paint (Americolor) • royal icing • cornflour • gumpaste /flower paste • dusting colours/chalks of choice Tools • cake drum 35cm (14in) • cake boards 15, 20cm (6, 8in) • mould Marina Sousa's - bling squared jewel (Silicone Plastique) * • mould Marina Sousa's - jewelled glimmer brooch (Silicone Plastique) * • mould Earlene's Enhanced Lace Mould - Betty (Silicone Plastique) * • 5 petal cutter large (PME) • daisy plunger cutter set (PME) • dahlia cutter and veiner set (Petal Craft) • petunia cutter and veiner set (Blossom Cutters) • paintbrush No. 2 • piping nozzle No. 1 • small piping bag • cocktail sticks • edible glue • ribbon cutter (Wilton) • ball tool • foam pad • 1 packet polydowels * • 1m white satin ribbon *The Cake Decorating Company

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Wedding

Photography: Clark Smith-Stanley

5

Wedding Preparation

1

2

Make six sponge cakes, 2 each of 6in, 8in and 10in. Cut each cake in half and using four same sized layers stick them together with buttercream. Then buttercream the outside. Cover 14in cakeboard with sugarpaste. Cover all three cakes with white sugarpaste, this can be done the day before you want to decorate the cake. Dowel and stack the cakes. Pipe royal icing around each tier to neaten any gaps between the cake and the boards.

3

Attach the strips at the bottom leaving half inch between each of the strips, using a damp paintbrush. Cut the stripes neatly with a craft knife at the top of the cake.

5

Roses: Make a cone for each of the 6 roses out of gumpaste. Roll out gumpaste and cut layers of rose petals with the fivepetal cutter. Frill the edges of the petals. Use a cocktail stick to shape the petals.

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Roll out white sugarpaste and cut strips with the ribbon cutter. Place these under plastic until you are ready to use them.

4

Lightly dust the moulds with cornflour to help release the finished shapes. Use gumpaste to make six round jewel shapes, nine square jewel shapes and six strips of lace. Using royal icing to stick the pieces in place attach the lace pieces around the bottom of the middle tier and the square jewel shapes around the bottom of the top tier.

6

Glue the petals around the buds. Make six roses, two large, two medium and two small roses.

Wedding 7

Dahlias: To make the dahlia flower cut out three sizes of daisy petals in gumpaste using the daisy cutters.

9

8

Make the centre of the dahlias by rolling a small half-inch ball. Thin the daisy petals with a ball tool on a firm sponge pad. Glue the petals around the ball.

10

Cut out individual petals with the dahlia cutter and vein. Frill with the ball tool to thin the edges of the petals. Glue and fold the petals to make a fluted shape.

Cut out more petals with the individual dahlia petal cutters. Shape the edges of these petals as shown.

11

12

Attach the petals round the centre of the dahlia to the required size. You will need to make three dahlia flowers.

Use the petunia cutter and veiner set to cut out a flower. Place the cut out piece of paste between the double sided veiner and squash to imprint the veins. Repeat using other blossom cutters to make a selection of small flowers with the petunia veiner.

7

Show

Eye Catching Entries Here we showcase just a small selection of the most eye-catching Silver and Bronze award winning pieces of work from the Spring 2013 Cake International shows held at EventCity, Manchester and ExCeL, London. If you would like to see all the other award winners’ names and their competition pieces from both shows then go to www.cakecraft.com /shows

Alison Henderson London Bronze

Denise Connor London Silver Sameen Ismail Manchester Bronze

Vlasta Kadasi London Silver Helen Jalim London Silver

Beth Mottershead Manchester Silver

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Maxine Homolka London Silver

Kostadin Nikolov London Bronze

Teddies are always popular for Christenings and birthdays. Small cakes are shown here but the ideas can be used on larger cakes by making a teddy model for the top decoration or by making more teddies for a tiered cake. Change the colours of the teddies to suit the occasion.

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Teddies!

Simply Modelling

Jane Barraclough

You will need For the models Sugarpaste: • yellow 45g (yellow teddy) • teddy bear brown 86g (brown teddy) • teddy bear brown 86g (furry brown teddy) • small amounts of black, white, ivory and brown for

Photography: Shaun Wheatley

Cakes • sugarpaste (small amounts) • white • pale blue • pink • green • yellow • blue • red • heart cutters • wonky star cutters • blossom cutters • letter or number cutters • daisy centre moulds • stitch tool • craft knife • smile tool • celpin • dogbone tool • dresden tool • cutting wheel • scissors • strip cutter or ruler • dust pearl white • lustre dust or spray • alcohol • food colour pen • cooled boiled water or sugar glue • sugar sticks, sugar glue or spaghetti

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Home Baking

Here is a selection of recipes which are useful for a variety of occasions. One includes blackberries which are in season now, and the plant pot cakes have a summer look. These cakes in the plant pot cases are so unusual and great fun to see. The cake mixture is a one - stage mix so it is easy and quick. The decoration of flowers and colours can be made to suit any occasion. Here I have just made a simple easy finish. You will need the Lakeland plant pot cake moulds and a small blossom cutter.

Valerie Hedgethorne

Plant Pot Cakes Ingredients To make 6 Cake mixture 110g (4oz) soft margarine 110g (4oz) caster sugar 2 eggs 110g (4oz) self-raising flour ½ teaspoon baking powder 1 dessertspoon cocoa powder Topping 110g (4oz) icing sugar green food colouring 110g (4oz) sugarpaste Food colourings of you choice Method Heat the oven to Gas 4/180°C/350°F. Grease the moulds and place them on a baking tray. In a bowl beat together all the cake ingredients. Divide between the moulds, stand them on a baking tray and bake for approximately 20 minutes or until firm on the top. Leave them in the moulds. Trim the tops if necessary. Divide the sugarpaste in three and colour each with your chosen colours. Roll out each thinly and cut out with the blossom cutter, shape on a piece of sponge and put a small ball of white in the centre. Mix the icing sugar with only enough water to make a coating consistency and colour it green. Spread some on the cakes and stick he blossoms on top.

1 2 3

4

Choose your own flowers to put on the cake tops.

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Photography: Kevin Sare

A Summer Selection

Home Baking

Blackberry and Apple Cheesecake This has such a lovely strong flavour of the fruits and a beautiful colour. If you are able to pick your own blackberries this is one of the best ways of using them and teaming them with apples deepens the flavour. The mousse sits on a crunchy biscuit base. You will need a 20cm/8in spring form or loose base sandwich cake tin, also a piping bag and star tube.

Ingredients Base 110g (4oz) ginger biscuits 50g (2oz) butter 25g (1oz) demerara sugar Cheesecake 450g (1lb) blackberries 225g (8oz) cooking apples 75g (3oz) granulated sugar 15g (1 sachet) powdered gelatine 225g (8oz) cream cheese 150ml (5fl oz) double cream 1 egg white Frozen blackberries can be used when fresh are unavailable.

Method With Bake-O-Glide or baking parchment paper line the base of the tin and put a strip around the inside sides. (This prevents discolouration). Base: Crush the biscuits finely, mix in the sugar. In a pan melt the butter and stir in the biscuit mixture. Press into the base of the tin and put into the refrigerator. Cheesecake: Wash the blackberries if necessary, reserve 8 for decoration. Peel, core and chop the apples, cook with the blackberries over a gentle heat with 25g (1oz) of the sugar until soft. Strain off the liquid and reserve it. Rub the fruit through a sieve to remove the seeds. Taste and add more sugar if required. Make up to 300ml (10fl oz) with the reserved blackberry juice.

1 2 3 4 5

6 7 8 9 10 11

Put 4 tablespoons of juice in a small pan, sprinkle on the gelatine, leave it to swell then melt it over very gentle heat but do not boil. In a bowl soften the cream cheese, beat in the blackberry purée and the melted gelatine. Half whip the cream and fold two thirds into the mixture. Whip the egg white to a peak and carefully fold it in. Pour onto the biscuit base and put into the refrigerator until set (about 2 hours). When required remove from the tin. With the remaining cream pipe 8 rosettes around the top edge and place the reserved blackberries on top.

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In next month’s great issue of

Assistant Editor: Glynne Wilson Home Economist: Valerie Hedgethorne Graphic Designer: Jacqueline South Advertising & Business Development Manager: Melanie Underwood Sweet Media Solutions Ltd Tel: 01690 710455 Email: [email protected] Advertisement Copy: TJ Design Tel: 01386 438534 Email: [email protected]

Christmas Cake ideas

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