Cake Masters 01 2017

ISSUE 52 | JANUARY 2017

MAGAZINE

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Cake Masters Magazine Subscription sign up and queries +44(0) 1442 820580 www.cakemastersmagazine.com

On Ter Wonder !


Contributors:

Welcome to 2017! I hope you had a wonderful Christmas and are looking forward to a brand new year illed with cake creations!

Lori’s Custom Cakes mimicafe Union Hey Sugar!Cakes Patricia Martyres Cakely Nizelle’s Custom Cakes & Goodies Sherri Crohan Bellaria Cake Design Prima Cakes and Cookies Miettes Pure Cakes by Mila 180 Degrees Celsius CakeHeaven by Marlene Dragons & Daffodils Cakes The Violet Cake Shop™

The January issue is dedicated to One Tier Wonders and we have a range of different fabulous projects for you to get your teeth into. Our beautiful front cover cake is by

The Cake Botanist Elise Strachan Sweet ‘n Sassy Fine Cakes Dulce Creacion MCG Cake Design Cookies Patch MADELY Chris Aranda Cake Designer Makememycake Saima Sugararts Studio Jeanne Winslow The Custom Cakery Veena Azmanov Tina Scott Parashars Cake Design Sweet Rocket Queen Cake Mistress A Keen Cake Studio

Sandy Lawrenson of Sweet theme. ‘n Sassy Fine Cakes, with a ballerina Learn how to sketch detail using an edible food pen and create cute ballet shoes. We have a special collection of 2D toppers, showing you how to transform simple one tier cakes. Check out the Pretty Little Pony topper by Joonie Tan of 180 Degrees Celsius, which ties in to the trending love for unicorn cakes at the moment.

Front Cover Star

Check out the winner and runners up from the DECOgel competition in association with Icing Images, there are some fabulous show stoppers; it’s amazing what you can achieve with

Sandy Lawrenson Sweet ‘n Sassy Fine Cakes

Rosie Mazumder

Editorial Team Priya Kerai Rhona Lavis Laura Loukaides Erin Bateman

Afternoon Tea Expert Jennifer Rolfe - Jen’s Just Desserts

Advertisements

Priya Kerai E: [email protected]

DECOgel winners in assoc Icing Images Page 12

How Did They Do That! Page 52

We are so pleased to feature a great new product - Safety Seal by Ingenious Edibles. It is used in the Golden Blush tutorial by Naomi Lee of The Cake Botanist. Safety Seal is a new innovative product which allows you to seal lower wires and all non-edible items and put them directly into cake!

this versatile product!

Editor

Editor’s Top Picks!

SUBSCRIBE NOW! Page 80

In our Elevenses section, Elise Strachan takes our hot seat in Ask the Expert and we review the NEW Cupcake Bouquet kit by Doric Cake Crafts. Make sure you unscramble our cake anagrams for a chance to win a Year’s Subscription to The Cake Craft World Club, which includes all access to their video tutorials. We really do love to feature as many cakers from around the world as possible, if you would like to get in touch, email me – I love hearing from you! Don’t forget to share your wonderful cakes with us on our social media channels: Facebook, Twitter and Instagram. Best wishes for the New Year!

Tel: 0208 432 6051 or 07939 562567 USA Representative - Patty Stovall E: [email protected]

Rsie Editor

[email protected]

Cake Masters Magazine Awards 4th November 2017 [email protected] Published by: Cake Masters Limited Head Ofice: 0208 432 6051

© COPYRIGHT Cake Masters Limited 2016 No part of this magazine nor any supplement may be copied or reproduced, nor stored in a retrieval system by any means without prior speciic written authorisation given by the publisher. MAGAZINE

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Content

A brand new year has begun! Inside this issue are lots of easy to follow tutorials and cakespiration.

On the Cover

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Essential Information Our tutorialsare divided into simple steps with an image to accompany part of the process. We have difculty ratingsfor the different levels of project. One piping bag is the easiest and four is the most advanced.

All templatesfor tutorials can be found on our website www.cakemastersmagazine.com If you would like to be featured in Cake Masters Magazine, join our contributors list to be sent email updates of how you can get involved. Sign up via our website, under the ‘Contact Us’ tab.

Keep in Touch Like our Facebook page Facebook.com/CakeMasters Follow us on Twitter@CakeMasters Follow our boards on Pinterest Pinterest.com/cakemasters

Ever Issu 6

Baking Wish List

18 Out & About - Cake events and things we are looking forward to!

20 Afternoon Tea - Around the world!

Feture 12 WINNERS DECOgel Competition Winners

32 Cake Collaboration

Brides around the World

36 Cake Collection Simple PushIn Toppers

62 Elevenses – Ask the Expert,

52 How’d They Do That?!

80 SUBSCRIBE to Cake Masters

74 Cake Collaboration

Competitions, Book and Product Reviews + More! Magazine!

Elegant Drapes Cake by Eva Salazar Por Amor A Mexico

82 Social Snippets - Amazing cakes we have spotted online!

Follow us on Instagram@cakemasters Sign up to ouremail newsletter via our website www.cakemastersmagazine.com 4

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utoril 8 28 55 67 77

Up and Away, Lori’s Custom Cakes Gift Box, Bellaria Cake Design *BRAND NEW* Safety Seal, The Cake Botanist Pretty on Pointe, Sweet ‘n Sassy Fine Cakes New Year Blooms, A Keen Impression Cake Studio

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Competiton

Recipe

62 Word Search! - Win a year’s

22 Amaranth, Orange and

subscription to Cake Craft World Club

Chocolate Bites 24 Bananarama Cupcakes 25 Key Lime Pie 26 Hazelnut and Raspberry Cake

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Bkin Wis Lis Carrara Cake Stand

Oliverbonas.com £32

Master Class Non-Sck 20cm Loose Base Deep Cake Pan Kitchencra.co.uk £10.99

Rainbow Dust Colours’ team have spent many months developing this new edible White Paintto ensure it gives great coverage, dries quickly and is a perfect white. Rainbowdust.co.uk 25ml, RRP £3.35

Jelly and Cake Oven Glov e Clareloves.co.uk

£26.95

Dream Big Cake Candles Cakeandcandle.co.uk £3.99

Cake Bunng– Lile Lady or Mini Mister Gingerray.co.uk £7.50

D oodle Penby Dinkydoodle Perfect your piping and save me using the Designs. Specically designed for ease of use when piping onto cakes, it saves you me if you are an experienced decorator and oers a helping hand to those novice bakers just starng out. Much like an airbrush, the Doodle Pen works with a simple trigger that you pull back whenever you wish to pipe your decoraon. Thecakedecorangcompany.co.uk £69.98

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Celebrate with licensed products using guaranteed ocial merchandise including edibles, toppers, candles and much more. Exclusive products available to trade customers at www.doriccakecras.co.uk

PME Large 18” Cake Leveller/Cuer Cakestu.com £5.95

Renshaw Jade Green Ready to Roll Icing Renshawbaking.com RRP £1.89

Pink Cake Apron This new cake design apron makes the perfect gi for any cake lover. Lushlampshades.co.uk £21

A must-have kitchen accessory for the keen home cook or baker, this set ofC opper Measuring Spoonsis very stylish and bang on trend. Thekitchengico.com £5.95 Gold Sieves (Set of 3)

Miaeur.com £54

Joseph Joseph Nest Plus 9, Mul Johnlewis.com £41.40 MAGAZINE Prices correct at point of printing

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Up and Away By Lori Ann Mahoney Lori’s Custom Cakes

Cake decorang is Lori’s passion and allows her to express herself through sugar. She sees designs in everything from a shirt to wallpaper and oen thinks to herself, ‘oh that would look prey on a cake’. Lori started on her cake journey less than two years ago - aer working at an oce all day, she decided to follow her passion and became a full me cake decorator in January of 2016. In February, she entered her rst and only compeon so far, the San Diego Cake Show. To her surprise, she won 1st place in the division.

Diculty Rang

Equipment Required • Two 6x4” cakes, stacked and covered on a covered cake board decorated with ribbon • Hot air balloon template (available on www. cakemastersmagazine.com) • 400g San Ice White Fondant • Scales • Martha Stewart Alphabet Silcone Mold • Wilton Jewelry Fondant and Gum Paste Mould • FMM Funky Alphabet & Number Tappit Cuer Set

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• • • • • • • • • • • • •

CMC or tylose powder Wilton pink airbrush colour Toothpick 2½” round cuer Cra (X-acto) knife Scissors Ruler Small rolling pin Small paintbrush Cornour Water Ruler Palee knife


Step 1. Print out two copies of the hot air balloon template. Cut out one template around the edges to have the balloon as a whole. Cut the other template into individual secons and label the secons 1-5. Divide the 400g of fondant into three balls, two at 140g and one at 120g. Add a teaspoon of CMC to one of the 140g balls and roll it out to 0.5cm thick. Take the whole template and cut around it with a cra knife. Set it aside to dry for 4-6 hours. You should have some white fondant le, add this to the other 140g ball of white fondant.

Step 2. Take the ball of 120g of fondant. Dip a toothpick into the pink airbrush colour and mix it thoroughly into the ball of fondant, you may need to do this two or more mes unl you have reached your desired shade of pink. Roll out the fondant to 0.5cm thick. Take the second template and cut out secons 1, 3 and 5. Set aside for 2-4 hours to sen. Take the second ball of 140g with the remainder of the white fondant from Step 1 and roll it out to 0.5cm thick. Cut out secons 2 and 4. Step 3. Roll out the remainder of the white fondant. Cut a 4cm (1½”) square with the ruler for the basket of the hot air balloon. Cut out ten 5x0.65cm (2x¼”) wide strips. Lay the strips on the square to create a basket weave paern. Use the paintbrush and a ny bit of water to adhere the strips to the square. Clean up the loose sides with the scalpel. Leave to one side unl ready to decorate the cake.

Step 4. Roll out the white and pink fondant and cut a piece of each colour 10x6cm (4x2½”). Then, cut each separate piece into eight 0.65cm (¼”) strips. Line up the colours alternang each me to form a 20cm (8”) strip. Take the round cuer and cut away half circles from the tops of the strips. Set aside unl ready to decorate the cake.

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Step 5. Create the borders with the pearl mould. Lightly dust the moulds with cornourCut andaway pushthe in the white fondant. excess with the palee knife. You will need around three strips. Use the same method with the leers mould. For the number, roll a thin piece of white fondant. Dust the number cuer and the fondant with cornour. Let it sit for at least 20 minutes, then proceed to cut the number one out using the tappits. Set all of these items aside unl ready to decorate the cake. Step 6. Take the cut out whole hot air balloon and brush it with a light layer of water MAGAZINE

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to adhere the secons, using the template as a reference. Set aside unl ready to decorate the cake.

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Step 7. Roll some small balls of white fondant into thin sausages to later be aached as the balloon strings (to the basket). Cut some small ags according to the size of the hot air balloon template using a ruler. Step 8. Time to decorate! Start by nding the centre boom of your cake and aach the strips from Step 4. This is the base of where everything else will

be placed on the cake. Step 9. Aach the basket just above the border and the balloon just above the basket. Make sure to leave enough room for the strings. Add the pearl border, leers and number.

For more informaon about Lori and her cakes, visit: www. loriscustomcakes.com Photography by Sam Sager

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DECOgel Competition

IN ASSOCIATION WITH

DECOgel is an amazingly versatile medium which can be poured into any form possible. Entrants for the competition were tasked to come up with their own exciting theme using a cupcake or mini cake, showing how and where they have used DECOgel in their creations. They had a choice of Icing Images Premium Wafer Paper or Premium Icing Sheets printed with their chosen design from the Icing Images catalogue. Judge, Debbie Coughlin, owner of Icing Images, has picked the winner and two runners up. Congratulations to Sachiko Windbiel, of mimicafe Union, who created this beautiful winter princess.

Winner Sachiko Windbiel 12

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mimicafe Union


From sketch to CAKE!

Flaen cupcake with strips of overlapping fondant over the top

Use DECOgel to

create panels to cut up for crystal akes. Use drops for

the perfect gems!

For more information and to purchase DECOgel, visit www.icingimages.com

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Runner Up Dee Klock Hey Sugar!Cakes Danielle Cohen of Be Seen Photography

"Outdoor celebration is the inspiration for this mini cake. Fun and frolic on a blanket on the grass, bare feet and tinkling wine glasses. The basket is 50/50 fondant/gum paste while the plums, grapes, leaves and apples are DECOgel and the blanket is wafer paper."

Patricia Martyres "DECOgel and Icing Images - an inspiring combination! The side of the cake is wrapped with DECOgel that was rst poured over a Premium Icing Sheet to absorb the design. The embellishments are DECOgel, brushed with lustre and cosmic dusts, and dragee swags. The blue isomalt topper is made with DECOgel roses and Cake Lace feathers."

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DECOgel Competition

IN ASSOCIATION WITH

Som of our fvourit entrie ! Kylie Holt Cakely Gary Bird Photography

"What’s more fun than reading The Cat in the Hat? Eating the Cat’s hat! This Seussical cake is Madeira sponge cake with cream cheese lling, covered in caramel icing, then decorated with vanilla marshmallow fondant. The sh bowl is lled with sparkling blue DECOgel, and the sh himself is gum paste."

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Nizelle Olivo Nizelle’s Custom Cakes & Goodies "The inspiration for my design came from a black and pink pâtisserie sign with a lovely shabby chic lace ower mixed with fabric that had a oral print on the side. I thought iDesigns pattern #589 would go perfectly with my black and pink shabby chic Parisian girl theme."

Sherri Crohan Photography by Allison Lee

"I had so much fun making my DECOgel entry, ‘Stained Glass Cake’! My favourite (and most challenging) part of this cake was denitely the ower, which I made by using a gum paste centre, DECOgel outer petals and Disco Dust for the sparkle. I think the cake looks more like glass tiles than stained glass, but I love the way it turned out!"

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Happiness is Handmade

Use our food-safe silicone moulds for impressive results Cover your cake board with one of our designed contact papers

joy d en oda y asncount! i ine t r onl ear 5% d e ) d r O y 017 w e ar2 7 /1/1 wye our n 1 till 3 l_Ne valid code: Ta (use

Visit our website for more useful tips and equi pmen t!

www.talcakes.com t.taltalim@ gmail.com MAGAZINE 17


Out &

ABOUT

This feature tells you about our travels out and about, events around the world and upcoming events!

This month we have…

… seen home cakers bake and participate at the India Cake Fest!

… been watching young people “bake-off” at a school event!

India Cake Fest, a platform to support, promote and explore opportunities for home bakers and students in the industry, proudly celebrated the second edition of the baking fair. This exciting festival was spread over three days from 25th-27th November 2016 and was held at Sheila Raheja Institute of Hotel Management, Bandra and Phoenix Marketcity, Kurla.

Schoolchildren from across the Wolverhampton area were given the chance to take part in their very own bake-off, thanks to the staff of Highields School and local baker, Laura Nolan, owner of The Nuthouse Bakery. The interschool bake-off event, intended to encourage young people to take an interest in baking, gave local schools the chance to put forward two students each for a total of ten contestants.

It was time for Mumbai’s baking enthusiasts and cake lovers to prep themselves once again for the exclusive event, which saw popular chefs participating as panel judges whilst holding workshops, competitions and discussions. The event also witnessed fun activities and engagements for children, while participants stood a chance to network and gain insights and knowledge on the industry and trends from chefs like event ambassadors Ranveer Brar, Rakhee Vaswani, Paul Kinny, Anees Khan, Varun Inamdar, Rushina Munshaw Ghildiyal, Dhara Kotak and many more. The irst day and second day featured workshops on a range of interesting topics like Russian Desserts, current trends in French Pastry, Japanese pastries with a modern twist, Spanish Frio, Baking Business Entrepreneurship, Piping Skills and many more. These two days also saw a line up of exciting competitions on cupcake and cake baking where individuals like corporate teams, school teams, college teams and home bakers delightfully participated. The third day was full of an array of entertaining activities at Dublin Square, Phoenix Marketcity in the evening. Individuals came and enjoyed a whole load of fun activities like Bakers’ Fun n Flea, live demos and the awards distribution ceremony. Talking about the idea behind the event, Vinay Narang, the Festival Director, says, “At EnQuo, we take celebration as a serious business. We’ve been working hard to ensure that India Cake Fest is an enjoyable experience for all, and to create a unique platform for young students, home bakers and even pâtisserie owners to connect with industry professionals, learn, share and engage on a common passion.” The company plans to carry on this celebration in Delhi, Bangalore, Kolkata and other major cities in the coming year.

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The contestants were given two hours to bake and decorate a Christmas themed cake, and were judged by a panel based not only on the look and taste of their inished cake, but also on observations as they worked, watching to see how tidy they kept their cooking stations for example. Other schools participating included Aldersley High, St Edmunds, St Peters, and South Wolverhampton & Bilston Academy. All ten contestants received a goodie bag of prizes thanks to a number of companies, including Cake Masters Magazine, CDA Products, Katy Sue Designs and Renshaw, as well as aprons courtesy of The Nuthouse Bakery, who sponsored the event. The winning contestant, Chloe Peters from Highields School, also received a subscription to the fabulous Cake Masters Magazine and a free class for two at The Nuthouse Bakery. This is the second event and the competition saw excellent participation and a very high standard of entry. Clearly young people are very enthusiastic about baking!


… went to Hong Kong IBE Hong Kong International Bakery Expo has been s uccessfully held with great support from suppliers, buyers, edible artists, chefs and institutes from all around the world. Over 80 sessions of demonstrations and workshops hosted by international masters and artists, together with cake designs competitions and displays, ran concurrently to provide a platform to promote edible art, exchange ideas and skills and get inspiration. The next edition will be held 30th Nov to 2nd Dec 2017 - you are cordially invited to join us!

We are looking forward to… … National Marzipan Day 2017 … Great Hospitality Show Marzipan is not just for Christmas! In fact, 12th January is National Marzipan Day - so why not get creative and you’ll be surprised what you can do with this tasty and versatile ingredient. Great for cake covering, modelling and baking, see how to make a Chocolate Marzipan Log and a Princess Gateau Cake along with plenty more ideas. For more information, visit www.renshawbaking.com

The UK’s largest exhibition for food service and hospitality returns to the NEC Birmingham on 23rd-25th January with a brand new name and a remit of celebrating greatness in our industry. 2017 also sees the return of The Staff Canteen Live; a chance for visitors to get up close and personal with some of the UK’s best known chefs as they create recipes from their respective repertoires. Birmingham’s very own Glynn Purnell and his dedicated pastry chef, Luke Butcher, lead a stellar line-up, including The Beehive’s Dom Chapman; Brad Carter of Carters of Moseley; Beverley Dunkley and Julie Sharp from high- end chocolatiers, Callebaut, Shay Cooper of The Goring Hotel, Hywel Jones of Lucknam Park Hotel, Nick Edgar from The Samling, Cliveden House’s André Garrett,

… Cake International 2017 Cake International returns for another spectacular extravaganza at the NEC Birmingham 17th-19th March 2017. Be inspired by the displays in the competition area, see industry experts teach the latest innovations in cake design, and browse all the stands to equip yourself with the musthave baking and sugarcraft essentials. There are some great features at the show from the likes of Arthur Spiderwick's Field Guide by Rhianydd Webb, International Guest - Dot Klerck and “Cake-off 2017” with many more throughout the course of the three days. For more information, visit www.cakeinternational.co.uk

Mark Abbott from Midsummer House and Adam Reid from The French. For more information, visit www.hospitalityshow.co.uk

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Jet Setting Around the World Afternoon Teas Travel - Taste - Try Afternoon tea around the world! From Singapore to Melbourne, from Hong Kong to Birmingham! I love, love, looooove the fusion of Asian dim sum with a traditional British afternoon tea, served in a non-traditional way – courtesy of Anti:dote at The Fairmont Singapore. How cool is their jewellery box presentation of all the AT components, with sandwiches and scones in the drawers! A novel and delicious indulgence in a super-chilled setting.

You know we’ve featured The Langham, London (and the lovely Cherish Finden) and their luxe afternoon tea, so I was pleasantly surprised that The Langham, Hong Kong actually features a very similar AT service (similar or the same – because I think this is the same beautiful Wedgwood china that The Langham, London uses!). It was like an utterly yummy taste of home away from home.

My fangirl of Adriano Zumbo extends beyond hiscrush Zumbarons and pâtisserie, now that I’ve gotten to experience his quirky afternoon tea at Zumbo Café in Melbourne. The ‘Fancy Nance High Tea’ is a wonderfully whimsical selection of savouries and sweets, served in separate courses so you can take your time enjoying this fab AT.

And inally, back home in the UK – not all the best British afternoon teas are served in the nation’s capital of London. This outstanding afternoon tea, from The Edgbaston Hotel in Birmingham, features a bonus amuse-bouche served in a bowl of dry ice for dramatic effect! Their AT is served in a gorgeous salon, complete with a slick bar with equally gorgeous cocktails (and barmen!).

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Photography: Jen’s Just Desserts

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Amaranth, Orange and Dark Chocolate Bites

Preparation time: 15 minutes, plus 4 hours setting Cooking time: 5 minutes Makes about 20

55g (¾ cup) shredded coconut 25g (¼ cup) laked natural almonds 20g (¾ cup) puffed amaranth 200g (7oz) dark chocolate (minimum 70% cocoa solids), coarsely chopped Thinly peeled zest of an orange, white pith removed, inely chopped 1. Lightly toast the coconut, almonds and puffed amaranth in a large frying pan over medium heat for 2–3 minutes. Set aside to cool. 2. Melt the chocolate by stirring in a heatproof bowl over a saucepan of gently simmering water (don’t let the base of the bowl touch the water). Remove from the heat. Stir in the amaranth mixture and half the orange zest. 3. Line a large tray with baking paper. Spoon heaped teaspoons of the mixture onto the tray, then sprinkle the mounds with the remaining orange zest. 4. Set aside at room temperature for about 4 hours to set. TIP: These choc bites will keep in an airtight container in a cool, dark place for up to a month.

Real Delicious by Chrissy Freer (Murdoch Books, £14.99) Photography: Julie Renouf

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Bananarama Cupcakes

Makes 24

FOR THE CUPCAKES: 155g (1 cup) activated cashew nuts 100g (1 cup) activated walnuts 310g (2 cups) activated almonds 125ml (½ cup) coconut nectar 2 tsp vanilla powder 45g (½ cup) dried bananas, chopped ½ banana, mashed 1 tbsp lemon juice FOR THE MACADAMIA & BANANA FROSTING: 160g (1 cup) activated macadamia nuts 3 tbsp cold-pressed extra virgin coconut oil 4 tbsp coconut nectar 1 banana, mashed 1 tsp ground cinnamon FOR THE TOPPING: Fresh banana slices 24

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1. Using a high-speed blender, and working in separate batches, grind the cashews, walnuts and almonds into a lour, tipping each batch into a mixing bowl.

TIP: The cupcakes will keep in an airtight container in the fridge for 5 days, or can be frosted and frozen for several months.

2. Add the ground nuts to a food processor. Add the coconut nectar, vanilla powder, dried banana, mashed banana and lemon juice, then pulse to the consistency of a moist cake. The mixture should bind to itself when pressed together between your ingers. 3. Press the mixture into 24 mini cupcake tins lined with plastic wrap, or into 24 mini silicone cupcake moulds, then turn the cupcakes out onto a clean, lat surface. 4. Blend all the frosting ingredients in a high-speed blender until smooth. Pop into a piping bag and pipe onto the cupcakes. Top each cupcake with a piece of banana just before serving.

The Naked Vegan by Maz Valcorza (Murdoch Books, £14.99) Photography: Ben Dearnley


Key Lime Pie

Makes 1 x 23cm round pie

FOR THE MACADAMIA NUT BASE: 400g (2½ cups) activated macadamia nuts 135g (1½ cups) inely desiccated coconut 3 tbsp coconut nectar 2 tbsp lime zest 1 tsp vanilla powder FOR THE LIME & COCONUT FILLING: 375ml (1½ cups) lime juice 2 avocados, lesh chopped 185ml (¾ cup) coconut nectar 185ml (¾ cup) coconut mylk (see below) 250ml (1 cup) cold-pressed extra virgin coconut oil 1 tsp spirulina powder 1 tsp vanilla powder 2 tbsp non-GM soy lecithin Pinch of Himalayan pink salt or Celtic sea salt

FOR SERVING: Twisty lime slices and lime zest, to garnish and desiccated coconut, for sprinkling. 1. Process all the nut base ingredients in a food processor until well combined. The mixture should bind to itself when pressed together between your ingers. Press into a 23cm (9”) pie tin lined with plastic wrap and set aside. 2. Blend all the illing ingredients until super smooth. Pour over the pie base, then leave to set in the fridge for 4 hours, or overnight. 3. Remove the pie from the refrigerator. Just before serving, garnish with twisty lime slices, lime zest and a sprinkling of desiccated coconut. TIP: The pie will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.

The Naked Vegan by Maz Valcorza (Murdoch Books, £14.99) Photography: Ben Dearnley MAGAZINE 25


Hazelnut and Raspberry Cake

Life is deinitely too short not to eat cake! The trick to good health is to eat something you really enjoy, eat only a small piece, and eat it occasionally, not every day. This cake is made from ground hazelnuts, buckwheat lour and macadamia oil, so it’s brimming with healthy fatty acids and it’s both gluten and dairy free. The earthy lavour of buckwheat lour works perfectly with the nuttiness of the hazelnuts and the sweetness of the raspberries. I like to serve this with a dollop of Greek yoghurt or thick coconut yoghurt. Preparation time: 15 minutes Cooking time: 45 minutes Serves 12 45g (⅓ cup) buckwheat lour 1 tsp baking powder

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1 tsp ground cinnamon ¼ tsp ground nutmeg 4 eggs 140g (⅔ cup) caster (superine) sugar 200g (7oz) hazelnut meal 80ml (⅓ cup) macadamia oil Finely grated zest of a lemon 120g (1 cup) raspberries, plus extra to serve Chopped toasted hazelnuts, to serve Greek style or thick coconut yoghurt, to serve 1. Preheat the oven to 170°C (325°F). Lightly grease and line a 22cm (8½”) round spring-form cake tin with baking paper. 2. Sift together the lour, baking powder and spices. 3. Use an electric mixer to beat the

eggs and sugar until pale and thick. Fold in the spiced lour mixture, hazelnut meal, oil, lemon zest and half the raspberries. 4. Spoon into the tin and decorate the top with the remaining raspberries. Bake for 40–45 minutes or until golden and a skewer poked into the centre comes out clean. If the cake browns too quickly, cover the top with foil. Cool in the tin for 10 minutes, then remove the sides of the tin and cool completely on a wire rack. 5. Scatter with hazelnuts and raspberries and serve with yoghurt. TIP: This will keep in an airtight container in a cool dark place for 4 days.


Real Delicious by Chrissy Freer (Murdoch Books, £14.99) Photography: Julie Renouf MAGAZINE 27

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Gift Box By Riany Clement Bellaria Cake Design

Riany lives in Nootdorp, The Netherlands with her family. She studied Computer Science and worked as an IT Business Consultant. In 2011, she did a cake decoraon workshop that fuelled her creave side and interest in cake decorang. As a result, she aended several workshops to learn various techniques, including the professional PME courses in Sugarpaste, Sugar Flowers and Royal Icing. Aer compleng her training in 2013, Riany is a Master Internaonal Cake Decorator. One of the highlights of her career was winning the Cake Masters Magazine Wedding Cake Award in 2014.

Diculty Rang

Equipment Required • • • • • • • •

6” square cake White fondant Purple fondant Flower paste Foam pad Brush Rolling pin Non-sck grooved wiring board

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Stamen Ball tool Veining tool Palee knife Fondant cuer Flower tape Cra knife Ribbed rolling pin Peony cuers Rose leaves cuers Rose leaves veiner Rainbow Dust ProGels: Bright Green, Purple • Petal dust: Foliage Green, Royal Purple, Aubergine, African Violet • 26 and 20 gauge wire • Circle and diamond cuers MAGAZINE 29


Step 1. Cover a 6” square cake with fondant. Roll out a piece of purple fondant and aach it to the top of the cake. Cut o the excess fondant from the edges with a cra knife.

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Step 2. Roll out some purple fondant and cut out some circles. Then, cut out the middle of the circles with a diamond cookie cuer. Steps 3a & b. Sck the newly made circles to the sides of the cake with edible glue, starng at the boom of the cake.

Step 4. Roll out some purple fondant and texture with a ribbed rolling pin. Then, cut out 1” wide strips with a ribbon cuer. Step 5. Aach these strips to the upper edges of the cake.

For the Flower: Steps 6a & b. Take a 20 gauge wire and bend the top into a hook. Place the hook in the middle of the stamen and wrap the hook around the stamen to x it in place. Bend both ends of the stamen towards each other with the wire in the middle. Fix with some ower tape. Step 7. Make some lile balls the size of peas with so green coloured paste. First, shape the balls into cones and then aen. Pinch the tops and bend them unl you have something similar to the photo. Insert a 26 gauge wire into the base, using edible glue to make the wire sck. Make three of these elements for one ower. Leave them to dry. Step 8. Bend the wires for these green elements into shape with the stamen and x the wires together with ower tape. Step 9.

Roll outon some owerboard paste and coloured purple a grooved cut out ve peony petals with the smallest peony cuer. Repeat this step with the larger two peony cuers. You should end up with 15 petals with ve of each size. Cut the 26 gauge wires into threes. Push the wires into the grooves of the petals. Use a veining tool to add texture and thin out the edges with a ball tool. Step 10. Leave the petals to dry on an apple tray for a couple of hours unl they hold their shape. 30

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Steps 11a & b. Mix the African Violet dust and the Royal Purple dust together and dust these petals. Dust the centre of the ower with the Foliage Green dust.

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Step 12. Bind the petals to the stamen. Start with the smallest petals and slowly work your way up to the largest petals. Fix the petals to the stamen with tape. Step 13. Cut out ve leaves with a rose leaves cuer, one large, two medium and two small. Use a veiner mould to

create a leaf-like texture. Take 26 gauge wires to insert in the leaves. Thin the edges with a ball tool. Step 14. Dust the leaves with Foliage Green dust. Dust just the edges of the leaves with Aubergine dust. Tape up the wires. Step 15. Create a triangle shape with the ve leaves as shown in the picture. Start with the largest leaf in the middle, then place the two leaves of one size smaller below. Repeat this with the smallest leaves. Once in place, bend the wires and bind them together with ower tape, then bind the leaf ‘bouquet’ to the ower with tape. Step 16. Spray the whole bouquet with edible glaze spray. Place the ower and leaves on top of the cake using a posy pick to insert the wire.

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For more informaon about Riany and her cakes, visit: www. bellariacakedesign.nl

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Violet Lin Tran - The Violet Cake Shop™

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Cake Collaboration Brides around the world is a collaboration of over 30 internatio nal cake artists, presenting international bridal wear from a variety of backgrounds and cultures. Tell us abou your collaboraion The name of this collaboration is ‘Brides around the World’. In this collaboration, cake artists present international bridal wear from dierent cultures and backgrounds, using a variety of bold colours; pink, black, red, green, white, yellow and many more. The artists have used a lot of new techniques and textures in their cakes. Each design is created with unique intricate details and is beautifully presented.

Wha inspired you o do his heme? Originally, I am from Pakistan and in my culture, bridal wear is always presented in bold colours; red and gold are most common for Pakistani brides. But as new trends are emerging in fashion of bridal wear, I thought it was time to think of something beyond that. I wanted to learn about all the brides of dierent cultures and how they look on their big day. As every bride loves a wedding cake on her wedding, I thought there should be something in place to represent all brides of dierent cultures through making bridal cakes. That’s what inspired me to create a collaboration based on that.

Contributors: Saima Hebel - Saima Sugararts Studio , Jeanne Winslow Cake Design, Melanie Williamson - The Custom Cakery and Veena Azmanov - Veena Azmanov

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Tell us abou a few of he pieces ha have been made? Many artists used a lot of techniques such as wafer paper, Flexique, sugar owers, fondant, handmade jewels, royal icing, handcrafting phoenix dragons, and many more.

How did you decide on his group of people? I decided to choose this group of people based on their skills and qualities that makes them unique. Having team members with big picture style thinking is great for brainstorming and creative problem solving. This was my rst collaboration and it was beyond a pleasure to collaborate this project with all the artists involved to make this successful.

Did anyhing go wrong? Everything was perfect and bang on time! It was evident that everyone spent substantial time and eort to ensure that our cakes turned out so perfectly. Their eorts were very much appreciated and I hope to have the opportunity to work with all of them again in the future.

If you were o do i again, wha would you do differenly? A collaboration that represents a lot of new cake techniques that have never been used in cakes before.

If you were o do anoher collaboraion, how should ohers ge involved? I would welcome all types of artists with a wide range of skills, experience, exibility and ability to build rapport. For more information and to see all of the cakes in the collaboration, visit: www.facebook.com/BridesAround-The-World

Contributors: Tina Scott Parashar - Tina Scott Parashars Cake Design and Simona Stabile - Sweet Rocket Queen

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Nuria Moragrega - Cake Mistress MAGAZINE 35


2D Topper

Collection Over the next few pages, we tell you how to create simple push in 2D toppers to transform simple cakes into wonderful one-tier cakes!

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Over the Rainbow Jennifer Mshier Prima Cakes and Cookies “The colours of a rainbow are so cheerful. I wanted to create a topper that was colourful and simple.”

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Rainbow Topper Tutorial

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Step 1. Extrude an 11” sausage of each colour (red, orange, yellow, green, blue, purple) using an 8.8mm hole. If you do not have an extruder, simply roll the sausages by hand. Using edible glue, aach all the logs together. Do not worry if the ends of the logs line up.

Step 2. Shape fondant strips into a rainbow shape and trim the booms of each side for a clean edge.

Step 3. Put a small amount of gum glue on the ends of the rainbow, between the yellow and green stripes. Push in a wooden skewer that has been cut down to 4” in length.

Step 4. Roll some white fondant to about 6cm (¼”) thick. Place a piece of clinglm over the fondant. Use a cloud cookie cuer to cut out four cloud shapes. The clinglm will give them a puy look.

Step 5. Place two clouds on each rainbow end to cover the wooden skewer. Pinch the cloud ends together to hide the rainbow.

Step 6. Leave the rainbow to dry overnight. Once the rainbow has dried, give the clouds dimension by dusng with petal dust.

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For more informaon about Jennifer and her cakes, visit: www. primacakesandcookies.com MAGAZINE 39


Dina Nakad miettes

“Comic strips are universal and kids love them, especially boys. Many of my cakes have 2D push ins and they are a great alternave to 3D modelling."

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Comic Strip BOOM!


2D Picture Transfer Tutorial Steps 1a-d. Roll out red gum paste (or fondant with added CMC or tylose) to 6cm (¼” thick), larger than the size of the word you want to cut out. Lay down the pre-printed design on the paste and hold it ght. With a pointed tool (such as a dresden tool or CelSck), draw the border of the word plus the details. Remove the paper to reveal the imprint on the paste.

Steps 2a & b. Let the paste rest for 10 minutes or unl it dries out a bit so you will be able to cut easier into the paste. With a cra (X-acto) knife, cut along the borders. Repeat the same process for the yellow layer. Steps 3a &b. Smooth the edges of the cut outs with a dresden tool. The two cut outs should look like this.

Steps 4a-d. Roll out some black gum paste and aach the yellow cut out with a lile water. Leave to stand for a bit. Cut out the black shape following the lines of the yellow shape. Use the images for reference. Aach the word with a lile water. Leave it to sit unl it dries out completely and is no longer exible.

Steps 5a & b. Add the explosions. Use a cloud cuer and then cut again to make it smaller and look like an explosion. Add some indentaons and lines with a dresden tool. Glue to the topper with royal icing. Steps 6a & b. Turn the topper over and aach two wooden skewers with royal icing (or

melted Make sure to add awhite paperchocolate). towel underneath the skewers and below the topper, as pictured, to keep the skewers straight. Leave for at least 24 hours to dry out completely and make sure the royal icing has sened. You may want to add a piece of rolled out black fondant to cover the skewers at the back.

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For more informaon about Dina and her cakes, nd miees on Facebook. MAGAZINE 41

Hiden Mesage "Inspired by colouring books, this push in 2D topper is easy to make, but a stunning eye catcher. There are lots of ways to design your topper; you could leave it in just two colours for an elegant style, or lots of bold colours for a happy celebraon. Have fun!"

Jamila Jankipersadsing Pure Cakes by Mila


Doodle Design Topper Tutorial

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Step 1. Make your own design, or use the template available on www. cakemastersmagazine.com. Draw your design on transparent paper. Flip it upside down and start tracing with a sharp pencil. You don’t have to trace it all, just make sure you trace at least the wording, big owers and the outlines.

Steps 2a & b. Roll out some white gum paste to 3cm (⅛” thick). Put the template on the gum paste and trace over to

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transfer it to the gum paste.

Step 3. Cut out the design at the outlines. Let dry for at least an hour.

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Steps 4a & b. Cut out another piece of gum paste in the same shape about ¼” thick. Apply edible glue to the end of a wooden skewer and push into the base of the heart.

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Step 5. Glue the topper onto the gum paste and leave to dry completely before painng it.

Step 6. Paint the doodle with black or any colour you like. You can use a ne brush, size 000, a uid writer or a ne edible pen. Draw more owers in the centre of the topper and colour the topper if desired. Once the paint is dry, you can push it into the cake.

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For more informaon about Jamila and her cakes, visit: www. facebook.com/purecakesbymila

MAGAZINE 43


Prety Litle Pony

Jnie Tan 180 Degrees Celsius "This lile pony design is my six year old niece's current favourite cartoon! That says it all."

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Pony Topper Tutorial

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Step 1. Print out the image of the topper.

Step 2. Trace the image on parchment paper using a non-toxic pencil.

Step 3. Re-trace the image from the parchment paper to some rolled out gum paste.

Step 4. Cut out the outline of the image using a cra knife.

Step 5. Roll thin sausages of dierent colours for the pony’s hair and tail. Add the rainbow elements with a lile water and aen slightly.

Step 6. Use very thin sausages of black paste to create the outline of the topper.

Steps 7a & b. Sck some 20 gauge ower wire to

the backpiece of theoftopper and cover another gum paste. Leavewith the topper to dry for 30 mins unl hard.

For more informaon about Joonie and her cakes, nd 180 Degree Celcius on Facebook.

MAGAZINE 45


The Happy Zebra

Marlene Debattista CakeHeaven by Marlene "This cute 2D zebra topper is really easy to execute and can be adapted for any kind of children's celebraon cake, for both boys and girls. The cake is covered in bright yellow and a touch of green was added with the foliage. The yellow and green contrast well with the monochrome colours of the zebra and the zebra trim at the base of the cake."

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Zebra Topper Tutorial

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Step 1. Cut the templates (available on www. cakemastersmagazine.com) out of thin cardboard.

Step 2. Roll out some white Mexican paste to about 7mm thick and using a cra knife, cut out the zebra shape. Insert two toothpicks at the base and leave to dry for at least 24 hours.

Step 3. Roll out some white gum paste to about 3mm thick and using a cra knife, cut out the head of the zebra. Use a lile edible glue to sck the head to the zebra.

Step 4. Roll out some charcoal grey gum paste to about 3mm thick and using a cra knife, cut out the muzzle of the zebra. Sck the muzzle to the head of the zebra with a lile edible glue. Use the small side of a ball tool to make the two holes for the nose. Use a veining tool or CelSck to mark the mouth of the zebra.

Step 5. Roll out some black gum paste to about 3mm thick and using a cra knife, cut out the mane of the zebra. Use a lile edible glue to sck it to the zebra. Step 6. Thinly roll out some black gum paste and using a cra knife, cut out the zebra stripes. Sck them to the zebra with a lile edible glue. Refer to the templates to make sure each piece is in the right place. Draw the eyes with an edible black marker.

Step 7. Make the three-leaf topper. For the base, roll out a piece of light green

Mexican paste to about thickthe and using a cra knife, cut it 5mm out using three-leaf template. Insert a toothpick at the base and leave to dry for at least 24 hours. Step 8. Roll out three pieces of gum paste in dierent shades of green to about 3mm thick. Cut out each leaf from a dierent shade of green. Using a veining tool, mark the vein in the middle of each leaf. Aach the leaves to the base using a lile edible glue.

For more informaon about Marlene and her cakes, nd CakeHeaven by Marlene on Facebook.

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Teddy Bear's Picnic

Rhianydd Webb Dragons & Daffodils Cakes

"A teddy bear is perfect for boys and girls of any age. Changing a bow e to a bow on the head or a scarf and hat can even change it to dierent seasons, so it is a great technique to have."

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Teddy Bear Topper Tutorial

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Step 1. Roll out 100g of gum paste coloured pale brown. Cut out the teddy with a gingerbread man cuer, ensuring the edges are clean. Insert the cake pop sck into the base of the teddy.

Step 2. Colour a small amount of the white ower paste red. Roll out thinly and cut two triangles using a sharp knife. Fix into place on the teddy’s neck with a lile edible glue. Roll a ny ball of red and x to the centre of the bow.

Step 3. Take a pea sized ball of the remaining teddy bear colour and press into the centre with the bone tool. Then, roll another ball of white paste half the size of the rst. Glue the centre of the brown ball, drop in the white ball and press again with the bone tool. Cut this in half to create the two ears. Glue the ears in place with a lile edible glue.

Step 4. Roll a ball of white paste into an oval, glue the back and press into place for

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the muzzle. Mark the smile with the JEM smile tool. Colour a small amount of paste with liquorice and roll two ny balls for the eyes. Fix in place with a lile edible glue. Add another slightly larger ball for the nose.

For more informaon about Rhianydd and her cakes, visit: www. dragonsanddaodils.com MAGAZINE 49

Fairy Steps ISSUE 52 | JANUARY 2017

Vioet Lin Tran Te Violet Cake Shop™ "I made a topper just like this for a three er cake and received lots of quesons about how I made it. When Cake Masters Magazine asked me to submit an idea for a 2D topper, it seemed perfect. For the cake, I wanted to keep the colour palee complementary to the topper, girly but sophiscated. For the design, I decided to mix a few techniques to add some interest in a modern way with a touch of organic charm from the bow."

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Fairy Topper Tutorial

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Step 1. Source a silhouee design or create your own and print a copy. The lile girl silhouee used here was found on lepapierstudio.com. Mix some yellow paste with 50:50 sugarpaste to gum paste and roll it out to 2mm thick. Cut out the shape and lay it on top of the paste. Use a cra knife to cut around the paper silhouee template.

Step 2. Remove the excess paste and clean up any scraggly bits from the silhouee edge using a cra knife. Use a smoother to pat down the silhouee unl at. Cut out the area between the arm and the body with a cra knife. Set aside to set for 20-30 minutes. Step 3. Brush some shortening into the crevices of a medium sized buery embosser. Roll out some yellow 50:50 paste to 2mm thick and emboss it with the buery embosser. Cut around the buery shape with a cra knife. Alternavely, you can cut out a simple buery using a standard buery cuer.

Step 4. Roll out some pink 50:50 paste to 1mm thick. Brush the back of the embossed buery cut out with water and place it on top of the pink sugarpaste. Cut a border around the buery. Step 5. Bend the buery slightly and place it on the handle of a smoother as shown to achieve a slightly folded angle. Leave to dry overnight. Step 6. Roll out some pink 50:50 paste to 1mm thick. Brush the back of the yellow silhouee cut out with water and place it on top. Cut a border around the silhouee from the pink sugarpaste. Leave to dry for 15 minutes. Gently slide a spatula under the edges of the double layered silhouee to release from the cung mat. Transfer to a sheet of wax paper to dry fully for 24 hours. Steps 7a & b. Aer the silhouee has dried, mix some gold paint using gold lustre dust and lemon extract. Use a thin s brush to outline the yellow poron of the silhouee with gold paint. Fill in the remainder of the silhouee with gold paint using a wide at brush.

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Step 8. Paint the yellow poron of the double layered buery with gold paint in the

same way. Leave both to dry for 30 minutes. Step 9. Roll out some pink 50:50 paste large enough to cover the silhouee to 1mm thick for the backing to the topper. Flip the silhouee over onto the wax paper. Dab some water on the back in a line where you would like to place your support skewer. Place the skewer on top so that 4-5” scks out at the boom. Wet the top of the pink sugarpaste you just rolled and drape it over the back of the silhouee and skewer. Press down around the skewer to adhere to the silhouee.

Step 10. Flip it over onto your cung mat so the gold side faces up. Use your cra knife to trim o the excess paste, using the pink poron of the dried silhouee as your guide. Gently transfer the silhouee topper to a sheet of wax paper and posion the buery on the back For more informaon about at an angle so that both wings show from the front. Violet and her cakes, visit: Aach with water once happy with the placement and www.thevioletcakeshop.com leave to dry overnight before adding to your cake. MAGAZINE 51


How’d They Do That?! Amain cke , demystifie ! Elegant Drapes Cake By Eva Salazar, Makememycake

Top Tips!

For more information about Eva and her cakes, visit: www.makememycake.com

Make the bow two days in advance to make sure it is irm enough before putting on the cake. Let the drapes rest before applying the fondant on the cake, to ensure they don’t move when applying the fondant.

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1. One or two days in advance, make the bow. Use white gum paste rolled thinly and cut out the pieces for the bow using a craft (X-acto) knife. I cut some out in paper irst to make sure they were symmetrical and used these as a template.

Make the Bow

2. The piece that goes on the bottom is a little bigger than the others. Put a small hair roller in the bigger piece and fold it over. Attach the ends with a little water. Then, press both pieces irmly with the rolling pin, making sure that the fondant is well blended. Use the same process for the other three pieces. 3. On top of one piece, place another and glue them with a wet paintbrush. This piece will make the lower hanging section of the bow. Leave it to dry. It’s important all of the pieces are the

Create the Pleats 1. Take your baked, illed and crumb coated cake (either in buttercream or chocolate ganache) and check that it is chilled enough to be covered in fondant. Before covering it, make approximately 14 fondant sausages of different sizes (the number depends on how many drapes you want). 2. Attach the sausages to the cake, starting from the top and using this point for all of the pieces to start from. Use vegetable shortening or piping gel to attach the sausages.

same size, so if you have to trim any excess, do so now. 4. Allow these pieces to dry for a minimum of half a day before attaching them to the cake. 5. Using the same white gum paste, cut two pieces that will be the tail of the bow. If you don’t feel conident cutting freehand, I suggest you create a paper template irst. 6. Attach the two pieces to the cake with some water or edible glue. 7. Make sure all the pieces of the bow are completely dry and hard enough, then remove the hair rollers to attach them to the cake.

3. Once all the pieces are attached to the cake, leave it to rest a little bit to make sure that they all are secured and don’t move. 4. Once irm, brush some syrup onto the pieces to make them sticky and ready to be covered with fondant. You can also use vegetable shortening or piping gel. 5. Roll out some fondant as you would usually do to cover a cake. Once the fondant is covering the cake, carefully push between the sausages with your ingers to create the drape texture. Make sure that all the fondant is well glued to the cake, top part and all sides.

8. First, add the double bow on top of the two tails. Use white chocolate or royal icing to coat the back of the piece and attach it to the cake. Add the other two loops of the bow to the top of the cake. You may need to use a ball of fondant behind the bow, or even a toothpick that could be removed once the bow has set to the cake.

6. Remove the excess fondant from the bottom of the cake with a sharp knife and smooth the cake’s surface. You can use a modelling tool to create a more dramatic inish in the drapes.

Embellishments 1. Once the bow is completed, create a brooch to put in the centre. You can use any mould that you have and either gum paste or fondant. 2. Use gold highlighter with some drops of lemon extract (you can use vodka also) and paint the brooch with a ine paintbrush. Leave it to dry for a few minutes before attaching it to the cake. Use some white chocolate or even water to attach it to the centre of the bow. 3. To inish the cake, add some white dragees or little pearls to the lines of the drapes (you can buy ready to use or make by yourself with fondant). Use a small ball tool to create the indents. With a ine paintbrush, add some water or piping gel to the little marks and glue in the pearls.

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online orders using code:

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SAFETY SEAL A FOOD SAFE BARRIER

£7.19* Safety Seal is an innovative new product from Ingenious Edibles that enables you to coat items in a food safe material. Perfect for sugar flowers, metal picks and other everyday items used on cakes that are not usually food safe.

www.thecakedecoratingcompany.co.uk *Price shown includes 10% discount & correct at time of going to print. Exclusions apply. Offer valid until 31.01.17

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Tutorial

Use Safety Seal to cover oral wires safely with no need for posy picks!

Golden Blush How to make closed peonies & new roses

Lace appliqué adds texture MAGAZINE 55


Tutorial

Golden Blush By Naomi Lee The Cake Botanist

Naomi Lee was born in the UK and raised in Singapore. Aer graduang from Le Cordon Bleu, Paris, she went to work with the world-famous Pierre Hermé in Paris, specialising in French Pâsserie. She also trained at the Valrhona Chocolate School, Tokyo and UFM Internaonal Baking School, Bangkok. Naomi then spent the next four and a half years working at Peggy Porschen Cakes in London where she rose to Senior Cake Decorator and Tutor at the Academy, specialising in sugar owers and chocolate work. She also played a key role in the producon of Peggy Porschen’s award winning sugar owers book, Cakes in Bloom. She has since set up The Cake Botanist and oers her services to several cake schools in the UK and across the world.

Diculty Rang

Equipment Required • 4” round x 4” high cake • 6” round x 5” high cake

• White vegetable fat • Cornstarch

• Sugarair Food Colouring: Autumn Leaf, Ivory, Melon, Dusky Pink, Spruce Green

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• Edible glue • Blushing powder brush • Paintbrushes: a selecon of at, wide and thin • Nile Green orist tape • Safety Seal by Ingenious Edibles • Flower foam former • Apple trays • Silicone cake pop mould • Bone tool • Dresden tool • Veining tool • Tweezers • 100g royal icing • 5kg ivory sugarpaste • Gum paste

• Rolkem Super Gold • Sugarair Edible Dusts: Dusky Pink, Foliage Green, Spring Green, Buermilk, White, Nutkin Brown, Black, Plum • White orist wire: 20, 22, 24, 26, 28 gauge • CelBuds: 1 x 24mm, 2 x 28mm • Polystyrene balls: 1 x 20mm, 2 x 30mm, 3 x 40mm • New rose cuer • Sweetpea cuer • Peony cuer, set of 4 • Peony leaf cuer and veiner • Stephanos cuer • Lace appliqué mould • Small round cuers

• • • • • • • • • •

8” x 5” high petal shaped cake 10” x 4” high round cake 12” round cake drum 15mm ivory ribbon Non-sck plasc board with veining side and smooth side CelPin Stay fresh mat Petal foam pad Paint palees 16” rolling pin Cake smoothers Small sharp knife Cocktail scks Wire cuers Spacers

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Step 1. Cover the cakes in ivory sugarpaste. For the gold er, roll out some of the sugarpaste unl it is ssue paper thin, then tear it as randomly as possible. Brush each piece with edible glue, aach them to the cake in a random paern and leave to dry. Once dry, cover the gold er with vegetable fat. Brush the Rolkem Super Gold onto the cake unl it is well covered. Leave to dry. Use some s royal icing to stack the cakes from the board up.

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For the Closed Peony: Steps 2a & b. Take 100gpink of gum colour it with the foodpaste colourand unl you get a pale pink shade. Roll out to about 1mm thick. Prepare a 40mm diameter polystyrene ball and thread a 20 gauge wire through the middle. Cross it over halfway and ghten it, then keep twisng the wire neatly unl you get to the boom. Take the smallest peony cuer and cut out six pieces. Place each one on the foam mat and use the rolling pin to thin out the petal. Step 3. Brush the petal with glue and sck it to the top surface of the polystyrene ball. Use the remaining petals to cover the ball.

Step 4. Cut another six petals. Roll a skewer back and forth in small secons on the top edges of the petals to give a paperlike rued edge.

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Step 5. Brush glue on the boom ¾ of the petals. Place the rst petal 1cm above the boom edge of the previous petals. Open the right side of the petal up to about halfway and insert the next petal so that there is an overlap. Step 6. Repeat for all six petals. You should have gone all the way around the polystyrene ball. Wrap the last petal around the rst. Step 7. Use the medium cuer to cut out six petals. Thin out the edges and rue them in the same way as the smaller

petals. Place the a silicone cake the poppetals mouldinto to create cupped shape and allow them to dry slightly unl they hold their form. Step 8. Use the large cuer to cut out six petals. Thin out the edges and rue them. Leave them to dry on the silicone cake pop mould turned upside down. Steps 9a & b. Once the medium petals are holding their shape, brush glue on the boom half of each petal and aach them to

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the peony bud. Next, aach the large petals.

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Step 10. Finally, cut out eight extra large petals. Thin out the edges and rue them. Place them in an apple tray to dry. Step 11. Once they hold their shape, aach to the ower in the same way. Dust the peony with pink.

For the New Rose: Step 12. Start byawiring a 28mm CelBud and thread 20g wire through the middle. Cross it over halfway and ghten it, then keep twisng the wire neatly unl you get to the boom. Roll out ivory paste to 1mm thick and cut out four petals from the smallest new rose cuer. Thin the petals and slightly frill the edges using a small rolling pin. Step 13. Glue the rst petal to the CelBud so it forms a cone p.

Steps 14a-c. For the remaining three petals, use a cocktail sck to gently curl them at the top so they form an arrow shape. Glue the boom half of the petals and aach them to the CelBud, making sure the petals are placed 1cm higher than the top of the bud.

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Step 15. Cut out ve petals using the medium cuer, following the same method, but this me seng them in the arst palee to form a cupped shape. Aach them at the same height as the previous layer unl the last petal meets the rst. Leave to dry. Step 16. Finish o the rose with seven petals of the largest cuer, aaching them in a more random arrangement.

For the Stephanos:

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Steps 17a & b. Using the non-sck board with a Mexican hat, roll some white gum

paste over of thethe largest hole that can t the centre stephanos cuer. Roll unl it is visible. Flip the paste over and cut out the blossom. Step 18. Transfer the blossom to the petal foam pad with holes for the Mexican hats. Use the wider end of the dresden tool to pull the petals inwards. Pinch the p of each petal. Step 19. Make a hook in a 26 gauge wire and dip it in glue lightly. Thread it through the Mexican hat and use your ngers 58

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to taper the paste to the wire. Bend the wire upside down to hang the blossom to dry. Pipe a dot of white royal icing in the centre to nish.

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For the Peony Leaves: Step 20. Mix Spruce Green into some gum paste. Roll the paste out onto the veined side of the non-sck board. Flip the paste, place the peony leaf cuer in the middle of where the vein is and cut through. Step 21. Dip a 26 gauge wire in glue and carefully push it up. into the vein, one third of the way Steps 22a & b. Put the leaf onto the veiner with the protruding veined side facing down. Gently press the veiner down on top. Remove from the veiner, place on the ower foam former to give shape and allow the leaf to dry. Dust with Foliage Green and tape with orist tape.

For the Lace Appliqué: Step 23. Roll out some white gum paste to 2mm thick. Use the silicone mould as a guide to cut out the right shape. Steps 24a & b. Rub some vegetable fat into the smooth side of the mould and place the paste over the top. Take some cornstarch and lightly dust it over the rough side of the mould. Line it up on top of the other side and press down. Steps 25a & b. Remove the top of the mould. Apply some vegetable fat to your ngers and pull away the excess paste from the outside edges of the design. Step 26. Flip the mould over and gently remove the lace. Use the cra knife to cut out dierent elements of the lace to place on your cake. Use edible glue to sck the lace onto the cake.

Assembling with Safety Seal Step 27. Createtogether clusters using of owers tape them oristand tape. Step 28. Safety Seal comes in a 120g pot, so it is the perfect height and size for dipping ower wires in to create a food safety barrier. Warm up the Safety Seal by removing the lid and placing the pot directly into the microwave on high (850W). TIP: If you do not have a microwave, you can immerse the pot in a pan of simmering water to melt it down.

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Steps 29a & b. Check to see if Safety Seal has melted to a clear liquid state. If not, connue to heat for further 30 second blasts, being careful when handling the pot as it will become hot to the touch. Dip your orist wires directly into the liquid. Should the coang look too thin aer the rst dip, dip it again to create a more protecve coang. Warm the liquid again if needed to ensure you do not get a thick clumpy layer. TIP: If you need a thicker coat, for example with fresh owers, leave it to cool for 10 minutes.

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Step 30. Leave the coated wire on the ower foam former or parchment paper for approximately 20 minutes to allow it to fully dry and rm up. Steps 31a & b. Use a straw to create a hole for the wire. Push the spray of owers directly into the cake.

For more informaon about Naomi and her cakes, visit: www.thecakebotanist.com

To purchase Safety Seal with 10% O, visit www.thecakedecorangcompany.co.uk and use the promo code BESTRETAILER2

SAFETY SEAL TIPS • When you are nished with Safety Seal, leave it to cool, put the lid back on and store it at room temperature unl you need to use it again. • Safety Seal has a shelf life of two years and can be reheated over and over again. • Safety Seal can be coloured using food safe dusts and oil based food colours if the wire or material you are dipping protrudes out of the cake and you want to colour match it.

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Elevenses Ask he Exper Advice ~ Competitions ~ Cake Hacks ~ Reviews

Cake Conundrums and Decorating Dilemmas!

tricks. I love using a piping bag to write words

Butercream like ‘love’ or ‘sweet’ out of chocolate on baking Q: What are your tips for perfect buttercream?paper, letting them set and adding to the top of A: Whip it! Whip it good! Beat the butter untila high frosting swirl.

Elise Strachan Elise Strachan has become a household name in the world of sweets, attracting the attention and hearts of millions with her YouTube channel, My Cupcake Addiction. Australian born and with an impressive background as a trained pastry chef, E lise’s engaging personality has her living the motto that ‘Life is Sweet’. This animated mother of two shares her passion for everything from how to bake it, craft it and style it up to create the ultimate festive occasion, with time, kid-friendly and money saving tips along the way. An avid traveller, Elise also shares her adventures of discovering the world’s most delectable desserts and showing her fans the must-go places to get them.

Proporion Q: How can I achieve an even coating of icing

it’s light, luffy and really well aerated. Add the powdered sugar a cup at a time and beat well Chocolae Balloons between each addition for maximum air and Q: I’ve tried to make chocolate bowls with the ultimate lufiness. balloon method, but the chocolate has cracked – what am I doing wrong? Graviy-defying A: Cracking is actually pretty uncommon Q: What is the best way to create a simple the balloons bursting is the most common gravity-defying cake? balloon bowl disaster! If you’re getting cracks, A: I love using either a cookie or hardened you might be setting them a little too long. 5 compound chocolate or candy melts to minutes in the freezer is my recommendation create my gravity-defying cakes. Sugar as chocolate becomes brittle if frozen too long. cookies are strong and can be baked in any If your balloons are bursting, it’s because shape. Although slightly more fragile, melted your chocolate is either too hot (it should chocolate is simple and doesn’t require any feel almost the same temperature as your mixing or baking. inger) or because you’re not getting it into the freezer fast enough. Dip, sit on baking paper Flavours and get them straight in the freezer - it’s the 5 Q: I always make the same lavours of minutes between dipping and chilling where cupcakes - vanilla, chocolate, red velvet - what disaster strikes! lavour combinations would you recommend Drip Cakes to make my cupcakes more exciting? A: Having those three basic lavours Q: How do you get the perfect drip on a

on cake pops? A: Note: It’s most common to use chocolate or melting candy rather than icing to coat cake pops. Make sure your chocolate is nice and smooth and not too thick. You can thin chocolate or candy melts by adding paramount crystals, shortening or (my favourite) coconut oil. Refrigerate your pops for 15 minutes prior to dipping so they hold irmly to the lollipop stick and the chocolate sets a little faster. After your dip, tap gently while also twirling the pop so the chocolate doesn’t pool in any one location.

perfected is the‘basics’ most important; once you have your you can change them up however you like! Add a cup of white chocolate chips and a cup of frozen raspberries to vanilla cake and you have a delicious white chocolate raspberry combination. Core out the centre of a chocolate cupcake and ill with Nutella for a delicious hazelnut chocolate cupcake. Get creative - playing with recipes is so much fun. Just remember, if you add liquid ingredients (such as lemon or orange juice), you’ll need to adjust your existing liquid measures (milk or water) to suit.

Baking Videos Q: What are your tips for bakers and

Simple Decoraing Q: I’d like to decorate more but struggle to

decorators looking to share their creations on YouTube? A: Just start! And ind something that makes you unique - there are hundreds of people doing the same thing on YouTube and unless you ind something that makes your videos unique, you’ll get lost.

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drippy cake? A: Consistency! It’s all in the consistency of the frosting or ganache. Too runny and it will pool at the bottom, too irm and it’ll go chunky on the edges. I like to test mine on a irm surface (a scraper or cake board). Place a teaspoon of ganache and then tip the surface vertical. See how far the drip runs down for a good indication as to what it will do on your cake!

Naural Colourings Q: Do you have any advice on using natural

colourings for a rainbow cake? A: If you want a ‘true rainbow’, artiicial food colourings give the best result. I love pastel rainbow cakes though and natural ind the time, which decorating techniques are food colourings are perfect for achieving the quick and easy but look great? lighter, more pastel effect. If you’re working A: Using store-bought candies to create with frostings, all colouring will darken a little amazing shapes, details and even lowers overnight, so if you want a darker hue, colour or making simple chocolate decorations on the icing (or fondant) and leave it covered at baking paper are both simple decorating room temperature overnight before using.


Word Search Puzzle! Find the missing words in our word search for your chance to win a Year’s Subscription to The Cake Craft World Club, worth over £65! The subscription includes access to all Cake Craft World video tutorials. Email your answers to [email protected] Closing Date: 31st January 2017

W IN ! AIR BRUSHOOL DRESDEN PAINBRUSH SMOOHERS

BALL OOL EDIBLE GLUE CUERS MOULDS PIPING BAGS ROLLING PIN SENCILS SUGARPASE

Baking with Fruit and Veg Make your cakes and bakes healthier by using fruit and veg to add sweetness and bre!

Carros The classic carrot cake is a really popular recipe because of its natural sweetness and moistness.

Beeroos

Avocados

With its fantastic fudge-like texture, beetroot is a match made in heaven for chocolate… especially beetroot brownies!

Not only does avocado give chocolate cakes an incredibly smooth and creamy texture, it is perfect for dairy-free and eggfree baking.

Parsnips

Bananas A classic banana loaf cake is easy to make and a heathier version made with wholemeal our and agave instead of sugar is just as moist and tasty.

Courgetes Courgettes make the most amazing light mufns and cakes, and pair really well with citrus avours – courgette and lemon cupcakes are delicious.

Similar to carrots, parsnips are great in spiced cakes with cinnamon and ginger, or even with coconut.

MAGAZINE 63


Book & Tuorial Reviews Celebrate Everything! Darcy Miller £20.00 William Morrow, an imprint of HarperCollins

Baking for Two Tracy Yabiku $16.99 Rockridge Press

Having helped plan dozens of high-proile events for celebrities including Drew Barrymore and Martha Stewart, Darcy Miller certainly knows how to plan a party. Her creativity and eye for detail has been wonderfully laid out in Celebrate Everything! as she guides you through all the inspiration you will need for your special event. Darcy has you covered for everything from party themes to ice-breakers and games, to the iner details such as lighting and gift wrapping. There is an abundance of recipes for food, drink and sweet treats and of course, a special section dedicated to the all important cake! The book is gorgeously illustrated and features some stunning photographs to help inspire you.

With a healthier New Year in mind, this book from Tracy Yabiku is another must-have to help you avoid overindulging. Specialising in smaller versions of favourite baked goods, this is also an ingenious solution for individuals or small families who always ind themselves with too many leftovers when following recipes that have multiple people in mind. Proving that downsizing doesn’t require specialist tools, Tracy shows you how to use equipment found in most kitchens to recreate these clever little recipes. This is also the perfect book for aspiring bakers who want to try different bakes without too much wastage at the end. A deinite staple for every kitchen that will always be handy to refer back to time and time again.

Have Your Cake and Eat It Mich Turner £22.00 Jacqui Small

Creative Baking: Deco Chiffon Cakes Susanne Ng £16.99 Marshall Cavendish

The perfect recipe book for the post-Christmas health kick, celebrity baker and cake maker to the stars, Mich Turner has set out to provide us with over 100 delicious recipes with a healthy twist. Featuring recipes for cakes, cookies, meringues, cupcakes and much more, Mich puts a more nutritious twist on some old favourites as well as some delectable new ideas. Fruits, nuts and seeds are brought in as a replacement for the unhealthier ingredients usually present in sweet treats, and there are plenty of suggestions for alternatives for gluten, sugars and dairy to suit your individual dietary requirements. There are also smaller bakes to help you portion control your servings to keep in line with those New Year diets! A must-have collection for a healthier, more delicious 2017.

Following the success of Susanne’s irst book, Creative Baking: Chiffon Cakes, she shares even more exciting recipes in this second book, Creative Baking: Deco Chiffon Cakes. Susanne shows how to use the lufiest chiffon cake as a base and turns it into all sorts of creative designs that children and adults adore. This book includes a range of fun and attractive patterns, a variety of shapes and sizes, and exciting lavours to delight your taste buds. There is also a special collection of festive cakes suitable for Chinese New Year, Halloween and Christmas. Complete with a comprehensive section on basic recipes and techniques, Susanne has also included a detailed Chiffon Cake 101 section and a troubleshooting guide. A lovely illustrated book for any home baker.

Join us every Friday for #FreebieFriday for your chance to WIN books, 64 tutorials and lots of other goodies! Head to Facebook.com/cakemasters MAGAZINE

Cake Hack


Shortcuts, tips and tricks to help you in the kitchen!

Incorporate natural substitutes for a healthier January.

Mashed banana acts the same as avocado in terms of replacing fats in baking recipes. The consistency is creamy and thick. Bananas add nutrients like potassium, ibre and vitamin B6.

A jar of unsweetened applesauce can be used in replacement of sugar, it gives the necessary sweetness without the extra calories. While one cup of unsweetened applesauce contains only 100 calories, one cup of sugar packs more than 770! Applesauce can also be used for oil and butter. It gives the right consistency and a hint of sweetness without the fat of oil or butter.

Avocado puree as butter, both different kind of fats and have nearly the same consistency at room temperature. Avocados are creamier and have a subtle lavour. Use in fudge brownies and dark chocolate lavourings.

Produc Review!

Cupcake Bouquet by Doric Cake Crafts

bottom lap interlocks into place and it’s a very sturdy box. The pull bow ribbon was very easy to use - simply pulling both strips slowly at the same time created a beautiful big bow to go around the box.

paper are placed down irst and then we were ready for the last step! Cupcakes! We slotted seven decorated cupcakes into the plastic cups which was so easy, and then placed inside the box. Starting with the middle one irst, helps to anchor the others in place.

This brand new product by Doric Cake Crafts introduces their new, stunning cupcake bouquet. The pack contains a bouquet box, seven cup holders, coloured tissue paper and a pull bow. We decided to have a whirl at creating a bouquet using their brand new The box is a great size and quite deep, we kit. popped some chocolate wrapped gifts in the bottom as an extra surprise!

The next step is to pack the box with tissue paper so that the cupcakes can sit at your desired level. Sheets of tissue The Cupcake Bouquet makes a great gift for your loved ones, perfect for all occasions - something a little bit different to your average box of cupcakes. The boxes are available in 10 colours with a variety of different colours for the bows and tissue paper! We tried out the product with our pre-made and decorated cupcakes. Assembling the box was really easy; the

For more information, visit: www.doriccakecrafts.co.uk

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Pretty on Pointe

Tutorial

Hand paint the

ballerina with simple

Make 3D ballet slippers

techniques

Use rues to create beauful details

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Pretty on Pointe

Tutorial

By Sand y Lawrenson Sweet ‘n Sassy Fine Cakes Inspir ed b y Litt le Lady B aker

Sandy Lawrenson is a qualied interior designer turned selftaught cake decorator, based in Johannesburg, South Africa. She specialises in wedding and special occasion cakes. Her cakes have been featured on the front cover of Cake Masters Magazine, the January 2016 issue, and CakesDecor Gazee. She was proud to win the 2016 South Africa TopVendor Wedding Award for the Best Wedding Cake Design and was awarded runner up in The Great Brish Bake O – South African Showstopper compeon.

Diculty Rang

Equipment Required • 20cm (8”) round, 20cm (8”) tall cake • 30cm (12”) round cake board • White fondant to cover the cake and board • 200g black fondant • 400g pink gum paste • 100g green gum paste • 300g white gum paste • Pearl lustre dust • Icing sugar • Tylose • Templates for the ballerina and shoe (available at www. cakemastersmagazine.com)

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• • • • • • • • • • •

Small rolling pin Thin paintbrush 1cm round cuer 3.8cm round cuer Two sizes of large rose cuer Rose petal veiner Foam pad Clean egg b ox Pasta roller Cra (X-acto) knife Ball tool


Step 1. Cover the cake and cake board in white fondant.

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Step 2. Roll the black fondant out thinly (number 3 on the pasta roller). Use a 1cm round cuer to cut out approximately 30 circles.

Step 3. Aach the dots evenly around the cake using a lile water, allowing a 5cm gap around each one.

For the Ballerina: Step 4. Roll the white gum paste out to 4mm thick. Place the printed image of the ballerina outline onto the paste. Use the cra knife to cut the image out. Steps 5a-c. Paint the colours and details on the ballerina using food colouring. Add the outlines and sketched detail with an edible food pen. Set aside to completely harden.

For the Rose: Step 6. Prepare a rosebud by rolling a small ball of pink fondant with a cone shaped end. Pierce the round side of the bud with a toothpick and set aside to dry.

Steps 7a & b. To make the pink rose, roll the pink fondant fairly thin (number 4 on the pasta roller). Use rose cuers to cut the petals for the inner rose. Repeat this with the slightly larger rose cuer. Run a small ball tool around the edges of each petal to create a natural ow to the petals.

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Steps 8a-c. Aach the smaller set of petals to the dried rose bud by brushing water ¾ of the way up each petal. The innermost layer of petals will only require two of the ve petals to cover the bud. Posion two opposite petals slightly higher than the p of the bud cone and completely wrap the bud. The remaining three petals will form the second layer. Wrap the three petals around the rst two petals, overlapping evenly as you go. The second, slightly larger, set of petals will form the third layer. Wrap all ve petals around the previous three, overlapping evenly. Open

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spaces between the petals with a toothpick and create a more organic ow to the edges of the petals. Set aside while you prepare the remaining petals. Step 9. Use a round cuer slightly larger than the petals of the rose cuer to cut out ten circles for the outer petals.

Steps 10a & b. Press each petal between the rose petal veiner. This will create a realisc petal texture. Run the ball tool around the edges of each petal to give them a natural ow.

Steps 11a & b. Place the ve petals around the rose, overlapping to form the fourth layer of petals. Repeat with the remaining ve petals to form the nal layer.

For the Leaves: Steps 12a-c. Roll the green fondant out thinly and use a rose leaf cuer to cut three leaves. Press the leaves between the rose leaf veiner. Leave to dry on the ridges of the egg box for natural ow.

For the Tutu Frills: Step 13. Roll out some pink fondant unl thin (number 3 on the pasta roller). Using the 3.8cm round cuer, punch out 20 circles. Be sure to give the fondant a good dusng of icing sugar before punching them out so that they can be easily separated. Keep your punched circles in an airght container while you connue, you don’t want the edges drying out.

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Steps 14a & b. Now, pinch each circle individually. Place the circle between the middle and forengers of both hands. Push the side up with your thumbs so that the forengers are in the middle, pressing down. Gather up the sides and pinch the underneath centres to create a rue. Keep them in an airght container. It is easier to aach to the cake before they are completely dry as you can bunch them up closer together.

For the Ballet Shoes:

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Step 15. To create the ballet shoes, roll the remaining pink fondant to number 5 on the pasta roller. Lay the printed ballet shoe template on top of the fondant. Cut the outlines with the cra knife, ip the image and repeat for the opposite ballet shoe. Steps 16a-d. Use a lile water to dampen the outer edge of the ballet shoe upper and the outer edge of the sole. Once the fondant is tacky, carefully aach the upper to the sole. Repeat on the opposite shoe. Use coon wool to hold the shape gently whilst drying. Allow the shoes to dry on a slightly convex surface so that they appear to be poinng when dried.

Steps 17a-c. Cut a 0.7cm strip of thinly rolled pink fondant. Use it to nish the top edge of the ballet shoes.

Step 18. Make a small amount of cake glue by mixing icing sugar with a pinch of tylose powder and adding a few drops of water. Aach the ballerina to the prepared cake using the cake glue. Steps 19a & b. Assemble the rose and leaves to the le of the ballerina on the top edge of the cake.

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19b

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Step 20. Brush a small secon of the ballerina around the waist with the cake glue. Aach the rues so that they are nicely bunched together to form the shape of the ballerina tutu. Steps 21a & b. Brush the dried ballet shoes with pearl lustre dust. Aach the ballet shoes to the cake so they are facing down as if on pointe.

Step 22. Cut a 1cm strip from some thinly rolled pink fondant. Cut it into four and cut a triangle out of one end of each strip. Dust with pearl lustre dust and aach to each side of each shoe, allowing the ‘ribbon’ to fall naturally on the cake board.

For more informaon about Sandy and her cakes, visit: www.facebook.com/ sweetnsassynecakes

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New Mexico Collaboration POR AMOR A MEXICO UNA DULCE COLABORACIÓN A wealth of art, culture, love and joy, in the form of cake, come together in this colourful collaboration of over 70 sugar artists, cake designers, chefs and chocolatiers. This fantastic collaboration is all about Mexico, showing those who have, haven’t been, or thosethe that reasons to visit splendid country. We spoke to the organiser, Daniela Cabrera, to ind out more. Tell us about your collaboration Mexican sugar artists, cake designers, chefs and chocolatiers got together to represent in cakes, sugar sculptures, chocolate and fondant all the culture, traditions and Mexican art from their artistic point of view. What inspired you to do Ithis am theme? so proud to be Mexican and grateful to belong to this magnicent country, very rich in traditions, culture and art. So colourful and so alive. My sugar friends and I wanted to show the world all the magic and joy they can nd when they visit Mexico. I also wanted to bring a piece of love, beautiful memories and hope to every Mexican and non-Mexican who loves our culture. A sweet gift from all of us to the world. Contributors: Nadia Maria Rodriguez – Cookies Patch 74

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How did you decide on this group of people? I had already worked as an admin with some cake friends in another private collaboration, but this was the rst time I had hosted a collaboration alone. My very rst thought was to make it something for everyone, including people who have asked me how they could join a collaboration in the past. I felt so bad that not everyone could get involved in others, so I decided to create a massive public collaboration to allow all the interested people to take the challenge and show the world what they are capable of. Tell us about a few of the pieces that have been made Each piece has been made with passion, representing just a bit of the culture in Mexico. It is amazing to nd different techniques and textures inspired by different Mexican embroideries, sculptures, candies and touristic places, taking us on a magic journey across our country. How many members were in your collaboration? 75 dedicated, talented and committed artists as proud as I am of being Mexican. How did you decide on this group of people? I have been blessed with so many good friends, so when I started this crazy idea and asked them to join me in this adventure, they all said yes. Did anything go wrong during the process? I am happy to say no! If you were to do it again, what would you do differently? I would have extended the invitation to more people from other countries to participate. Many friends love our country as we do and I know they would have been so excited. If you were to do another collaboration, how should others get involved? By simply wanting to. When we agree to participate in any collaboration, we commit to it. We must know it is a responsibility, and we all make a collaboration successful, not just one. For more information and to see all of the cakes in the collaboration nd them on Facebook

Contributors: Chris Aranda Cake Designer, Valerie Valencia – Dulce Creations and Valerie Cisneros MAGAZINE 75


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New Year Blooms By April Koteh A Keen Impression Cake Studio April is a self-taught cake arst from La Crescenta, CA, USA. For many years, she worked as an animator, the old school, tradional kind, doing lots of pencil drawings on paper with a pegbar and lightbox. When her son, Nathan, was diagnosed with ausm at age three, it was an easy decision for her to become a stay at home mum. Baking and decorang cakes has always been her passion and over the last few years, it has become a more serious hobby and an increasingly viable medium for arsc expression. In 2012, April decided to further hone her baking skills, earning a diploma in Professional Baking at the Academy of Culinary Educaon in Woodland Hills, CA. She now teaches cake decorang there part me. In 2014, she launched her home-based business, A Keen Impression, specialising in custom and wedding cakes.

Diculty Rang

Equipment Required • 8x6” round cake

• Ball tool

• • • • • •

• • • • • • • • • • • • • • •

• • • • • • •

10” round cake drum Ivory fondant White gum paste Anque gold ribbon Non-toxic brown coloured pencil Gel food colours: Avocado, Electric Green, Yellow, Sky Blue, Red, Ivory, Brown, White, Purple Petal dust: Lime Green, Hunter Green, Golden Yellow, Brown Vodka Classic San lustre dust Yellow stamens 26 gauge oral wire Green oral tape Light brown oral tape

Bone tool Veiner Veining tool CelPin Small rolling pin X-acto knife Wire cuer Needle nose pliers CelPad CelBoard Paintbrushes PME Freesia Cuer Posy picks Yellow sanding sugar Edible glue

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For the Paperwhites Daodils:

1

2

3

4a

Step 1. Cut the 26 gauge oral wire into thirds and tape three pieces of yellow stamens on each.

Step 2. Shape a small ball of white gum paste into a cone. Using the bone tool, hollow the centre of the cone. Thin and pull out the edges on the CelPad to create the trumpet. Add some texture using the veining tool. Thread the stamens through the trumpet and roll the paste with your ngers to secure it to the wire. Remove excess paste and leave to dry. Step 3.

Roll out a piece of white gum paste as thinly as possible. Cut out the petals using the freesia cuer. Thin the edges with the ball tool and roll side to side with the veining tool on a CelPad. Set aside. Steps 4a & b. Roll another piece of gum paste on the CelBoard to make a sombrero. Place the cuer over and cut. Aach the petals with edible glue and poke a hole through with a thin CelPin.

4b

5

6

7

8

9

10

11

12a

Step 5. Thread the trumpet through the petals. Pinch and roll with your ngers to secure. Leave it to dry overnight. Step 6. Dust the centre of the trumpet with Golden Yellow. Dust the back of the petal and stem with Yellow and Hunter Green. Finish by dusng the petals with Classic San lustre dust. Steam the owers over a

boiling pot of water to set the colours. Step 7. For the buds, make a ball of white gum paste. Bend a small hook in the end of a piece of wire and moisten it with edible glue. Thread the straight end of the wire through the gum paste ball just unl it is buried. Shape it into a cone and form into a bud. Mark three lines around the bud using the veining tool. Once dry, dust with yellow and green. Steam to set the colour.

For the Leaves: Step 8. Tint some gum paste with Avocado gel colour and roll a small ball. Roll the ball into a thin sausage. Insert a piece of moistened 26 gauge wire halfway through the sausage. Flaen with the rolling pin and roll out, being careful that the wire does not sck out. Cut out a leaf shape with the cra knife. Mark a vein down the

centre with the veining tool. Leave to dry in a slightly curved posion. Dust with Yellow, Lime Green, Hunter Green and Brown and steam over boiling water to set the colours. Use these steps to create two shapes of leaves, the mimosa leaves are shown on the le and paperwhites leaves on the right. For the Mimosa: Step 9. Tint some gum paste yellow. Dip the end of a 26 gauge wire in edible glue. Roll a small ball of paste and push it onto the wire. Connue to make balls of dierent sizes. Leave them to dry. Paint the balls with

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edible glue and roll onto sanding sugar. Leave them to dry. Cut oral tape into half and bind the balls to a wire. Tape bunches of mimosas and leaves together.

12b

12c

12d

13

14a

14b

14c

15a

15b

15c

Painng the Cake: Step 10. Cover the cake and cake drum with ivory fondant. Step 11. Place the cake on a turntable. With a nontoxic brown coloured pencil, draw your design lightly on the cake.

Steps 12a-d. With the smallest brush and very pale watered down gel colours with vodka, paint over your outline drawing. Start with the lightest colours in your design. Build up the design using gradually darker colours. Always mix and thin gel colours with vodka and not with water. Wash and clean brushes between colour changes in water and nish in vodka. Paint the background with Sky Blue. Add some details with a small brush and nish the ner details with a richer colour, I used a dark brown. To give it that vintage feel, paint some clouds by dabbing white paint. Finish by painng white highlights. Step 13. Mount the cake on the cake drum. Aach the ribbon with edible glue onto the cake and cake drum.

Floral Spray Assembly: Steps 14a-c. Tape together stems of paperwhites owers and buds with green and brown oral tape. Bind the clusters together with leaves to form a spray. You will need four sprays to make a wreath around the top of the cake. Insert each spray in a posy pick and sck it onto the cake using needle nose pliers. Arrange the sprays to form a wreath. Steps 15a-c. Make two sprays of owers, leaves and mimosas. Tape the ends together and mount with royal icing on the cake drum directly under the painng. Add more owers and a mimosa bunch to ll in the gap. Arrange the owers and leaves facing in dierent direcons.

For more informaon about April, visit: www.akeenimpression.com

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Social Snippets Join the conversation!

Ruth Rickey Action Your Dreams

As 2016 drew to a close, I decided to try something new. I picked a power word for 2016 for my cake world. The word I chose was ‘organised’. I learned that there is massive strength in words and what we tell ourselves, or call ourselves, often directly impacts on how others view us. New Year is always a great time to set goals and dream of better. I encourage you to select a word for your cake business or hobby. Are you wanting to be taken seriously? Maybe your word is ‘professional’. Are you wanting to work neater and cleaner? Maybe your word is ‘excellence’. Are you ready to take on the cake shows? Use the word ‘competitive’. Find a word and embrace it. Each project, try to move closer to that goal. As for me, I have to say that almost every class I taught or show I attended, someone would remark about how organised I was. I brought my word to fruition. And you can, too!

Whether it’s on Facebook, Twitter or Instagram, we see some amazing stuff online. Here’s this month’s round up… Welcome to 2017, a brand new year ahead for the world of beautiful cakes! As we take a look back to November 2016, Evelindecora, who was unfortunately unable to attend the CI Cake Masters Awards, shared her lovely Cookie Award with us on her Facebook page.

Donna White w as lucky to have enough w o n ti c k e ts Masters Magazine to our Cake 4th Nov Awards ember 2 on 017!

WOW! One of the most beautiful and intricate ballerina cakes we have seen. It is simply mind-blowing, very good attention to detail by Özlem Arabaci of Kek Couture.

How crazy colourful is Scrooge McDuck? Standing on his own without any supports! Bright, wonderful cake by Eleni Moustoula of Alchemists of Cakes.

Beautiful, light up cake featuring wafer paper that we saw on Instagram! Created by Dalana Fleming from The Cake & The Giraffe

Here’s to a great 2017… For more information, visit: www.ruthrickey.com www.sugargypsy.com

Photography by Jelger and Tanja We have seen some great novelty cakes in 2016. We love how each tier is an animal, starting off with the cow stuck in the mud, like a funky take on a Christmas cake. By the remarkable Dianna of Cakes and Takes – Kingston.

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