cake decoration heaven

H E A V E N®

9772050

122001

33

9772050

122001

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Sewing machine birthday cake

Mother’s Day embossed cake

Peacock panache wedding cake

Racing car cake topper SPRING 2015

PRICE £4.99NZ$14.00

SPRING 2015

VALENTINE’S DAY ✴ MOTHER’S DAY ✴ EASTER ✴ WEDDINGS

Get the best results from fl ower paste

Get the best Get the best Get the best Get the best Howto...

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Discover 26 birthday cake tutorials with the ‘wow’ factorDiscover 26 birthday cake tutorials with the ‘wow’ factorDiscover 26 birthday cake tutorials with the ‘wow’ factorDiscover 26 birthday cake tutorials with the ‘wow’ factorDiscover 26 birthday cake tutorials with the ‘wow’ factorSweet celebrations

Sugar wobblies

Craft your own sheep & rabbit

character cake toppers

Back to basicsYour essential guide to royal icing

With easy to follow

step-by-step instructions

Spring afternoon tea

cake, p26

CDH10.CoverFH.db3.indd 1 24/12/2014 12:16

58 CakeDecoration h e a v e n Spring

TFACUPPA

@TFACUPPA

@TFACUPPA

Registered Charity no. 1039404

Tea & Cake: the perfect combination

We believe that a cup of tea tastes a lot better with a delicious homemade cake!

Join us by popping the kettle on and making Time for a Cuppa for Dementia UK!

Dementia UK provide Admiral Nurses who give unique, practical and emotional support for family carers, as well as the person with dementia.By making By making Time for a Cuppa you will help raise funds to ensure people affected by dementia receive the care and support they need.

Sign up for your FREE fundraising pack

www.timeforacuppa.orgor call 0845 257 3320

Help us make a difference. Take Time for a Cuppa

1 – 8 March 2015

I N T R O D U C T I O N

Follow us...FacebookSearch for www.facebook.com/CakeDecorationHeaven and click ‘Like’ to join.

TwitterGo to www.twitter.com and search for @CakeDecHeaven

Alternatively email sally.fi [email protected]

Cover designRabbit Afternoon Tea project and photography © Krystle and Felicity from Juniper Cakery (junipercakery.co.uk). Find the cake on page 26.

Georgie GodboldThis month we meet the creator of the adorable Sugar Wobblies characters. Turn to page 114 to fi nd out the secret to creating perfect expressions on your own characters, and how she develops new designs.

Decorating news Catch up on all the latest news from the world of cake decorating – you’ll fi nd details of Dementia UK’s Time For Tea campaign on page 8 and the lovely new range of cutters from Cake Boss on page 40.

Food HeavenCake Decoration Heaven is part of Food Heaven, a series of magazines which fulfi l all your baking and decorating needs. Turn to page 38 to discover how you can subscribe for just £7.45 every three issues!

This issue’s top picks

Food Heaven

Spring CakeDecoration H E A V E N 3

WelcomeFirst things fi rst, happy New Year everyone! I hope 2015 has plenty of wonderful things in store for you and your family, and that it provides you with many joyous occasions to put your cake decorating skills to good use. Over the next 12 months we’ll have designs for birthdays, weddings, christenings, graduations and much more covered, to help you celebrate each and every event in contemporary style. To get 2015 started, we’ve got a host of fun spring ideas waiting

for you throughout the issue, from our gorgeous cover star, the adorable bunny afternoon tea cake by the very talented ladies behind Juniper Cakery (junipercakery.co.uk), which works equally well as a birthday bake and a modern Easter cake, to the Valentine’s Day bear on page 12, and Lindy Smith’s Mother’s Day embossed fl ower cake on page 36.

For those of you joining us for the fi rst time, with your New Year’s resolution to learn a new skill at the forefront of your mind, we’ve got some nice simple projects to get you started, including a great set of decorative cookies from page 94. Get to grips with the basics of fl ooding icing and it’ll stand you in good stead for moving onto more diffi cult designs in the future. Plus they make excellent treats for any parties you’re planning! Also this issue, we show you how to get the best results from fl ower paste on page 109, and have your essential guide to royal icing on page 110. I hope you enjoy the issue – please do get in touch to share your latest creations, and let us know anything you’d like to see in the magazine in future issues. See you next time!

Sally FitzGerald Editor

Decorating news Decorating news Decorating news Decorating news

CDH10.Welcome.indd 3 18/12/2014 14:13

P36 Pretty in pink

C O N T E N T S

P10 Mother’s Day spring garden cake

P18 Bunny in a basket

P48 A Parisian afternoon

P16 Easter bunny cake

P28 Chocolate rose cake

P51 Painted flower cake

P14 Easter chick cakeP12 Bear hugs cake

BirthdayBirthdayBirthdayBirthdayBirthdayBirthdayD E C O R A T I O N S

4 CakeDecoration H E A V E N Spring

Learn how to get the most from your fl ower paste with our technique tutorial by cake decorator Shikhita Singh on page 109 – including how best to colour, prepare and store the paste before making your decorations.

P42 Cute owl cake

P52 Mini cake

✿ ✿ ✿✿ ✿ ✿✿ ✿ ✿

✿ ✿ ✿

Seasonal✿ ✿ ✿

✿ ✿ ✿

✿ ✿ ✿

Seasonal✿ ✿ ✿Seasonal✿ ✿ ✿D E C O R A T I O N S

P60 Classic sewing machineP56 Mucky pup cake topper

P58 Flower power

P62 Cute cherry cake

P54 Surfing fun birthday cake

P34 Daisy chain cake

P44 Panda cake topper P45 Frog cake topper P46 Doily delight

P26 Easter afternoon teaP24 Bunny cake topper

P29 Chirpy chick cupcakes

P32 Love sprinkles cake

P20 Easter lamb cake P22 Sheep cake topper

P30 Bunny and chick cupcakes

P31 Lacy heart cupcakes

CDH10.Contents.indd 4 18/12/2014 13:11

P84 Daisy daisy cake


P78 Rose and lace romance

If you love the sheep and bunny cake toppers on pages 22-23, meet the designer behind them in our interview on page 114. Georgie Godbold is a sugarcraft expert whose ‘sugar wobblies’ have sparked a popular trend in cake decorating.

P64 Party elephants cake P66 Hexagon chocolate box

P80 Spring butterfly cake

P82 English rose cake

✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴ ✴

✴ ✴ ✴ ✴ ✴

✴ ✴ ✴ ✴ ✴Wedding &Anniversary ✴ ✴ ✴ ✴ ✴

✴ ✴ ✴ ✴ ✴✴ ✴ ✴ ✴ ✴

AnniversaryAnniversary ✴ ✴ ✴ ✴ ✴Anniversary ✴ ✴ ✴ ✴ ✴✴ ✴ ✴ ✴ ✴

Anniversary✴ ✴ ✴ ✴ ✴✴ ✴ ✴ ✴ ✴Wedding & ✴ ✴ ✴ ✴ ✴Anniversary ✴ ✴ ✴ ✴ ✴Wedding & ✴ ✴ ✴ ✴ ✴

D E C O R A T I O N S

P72 Spring flower ruche P74 Silhouette and stripe

Turn to page 8 to read the latest cake decorating news, including charity bakes throughout 2015, brand new products to make your cakes stand out, and what’s planned for this February’s Cake International in Manchester…

P95 Clownfish cookiesP90 Treasure island

P92 Football mania

P94 Frog cookies

KidsKidsKidsKidsKidsKidsKidsKidsKidsKidsD E C O R A T I O N S

Get to grips with royal icing this month with our special feature on page 110. We show you how to pipe it, spread it, colour it, and use it to get some fantastic cake decorating effects.

P70 Dramatic rose cake P76 Peacock panache


C O N T E N T S

P99 Fairy garden cake

P97 Lion cookies

P102 Farm animals picnic

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Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980

EDITOR Sally FitzGeraldsally.fi [email protected]

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MANAGING DIRECTOR Jon [email protected]

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COMPETITION RULESBy entering a competition you are bound by these rules. Late or

incomplete entries will be disqualifi ed. Only one entry per person will be accepted. The company reserves the right to substitute any prize with

cash, or a prize of comparable value. Competitions are open to UK residents over 18 only, except employees of Anthem Publishing and

any party involved in the competition or their households. By entering a competition you give permission to use personal information in connection with the competition, for promotional purposes. If you

do not want your information to be shared, please tick or text ‘no offers’ on your entry. Entries become the property of the company upon receipt

and will not be returned. Winners will be chosen at random from all entries received before and on the closing date. If you are a winner,

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All content copyright Anthem Publishing Ltd, 2014, all rights reserved. While we make every effort

to ensure that the factual content of Cake Decoration Heaven is correct we cannot take any responsibility nor be held accountable for any factual errors printed. No part of this publication may be reproduced, stored in a retrieval system or resold without the prior consent of Anthem Publishing

Ltd. Anthem Publishing recognises all copyrights contained within this issue. Where possible we acknowledge the copyright holder. Cake

Decoration Heaven is a trade mark owned by Anthem Publishing.

H E A V E N


P106 Balloon mini cake

F O R T E M P L A T E S

T U R N T OP 1 1 2

P96 Sea turtle cookies

P100 Jungle animals river raft

P98 T-Rex cookies

P104 Red racer cake topper


HIGH STRENGTHNATURAL FLAVOURING

for the food professional

www.foodieflavours.com

Extensive range of high strength flavouring products, giving the power of innovation to creative foodies.

Suitable for vegetarians, Gluten-free, Dairy-free, Egg-free. Made in UK.

making cake decorating easy...making cake decorating easy...Patchwork CuttersPatchwork Cutters

Competitions

Online Shop

Members Gallery

Tutorials

New Products

Come and visit our new Showroom! (see details on our website)

[email protected]

Tel: (0151) 678 5053

CDH10.p07-ad.indd 1 17/12/2014 12:38

BRIGHT NEW YEAR COLOURS FROM RENSHAWStart the New Year with a splash of colour as Renshaw adds a new convenient multipack of fi ve colours to their popular Flower and Modelling paste range. The new multipack contains fi ve 100g (3½oz) packs of coloured Flower and Modelling paste in Daffodil Yellow, Leaf Green, Carnation Red, Forget-Me-Not Blue and Original White. Responding to market demand from sugarcrafters for ready colour applications, Renshaw has chosen the fi ve most popular colours, offering customers greater choice and simplicity as an alternative to colouring plain pastes. See www.renshawbaking.com

JANUARY SALE SAVINGSFind some fantastic savings with Anthem Publishing’s half price January sale, which includes Food Heaven and much more besides. Enjoy every issue of Food Heaven delivered direct to your door for just £7.45 every three issues when you sign up by UK Direct Debit – or, if you’re elsewhere in the world, you can still save up to 50% on overseas subscriptions. Our craft magazine Reloved is also available, or try one of our specialist music magazines such as Vintage Rock, Classic Pop or Guitar & Bass. Turn to page 86 for more details on how to subscribe for less.

Discover the latest news from the world of cake decorating –including upcoming events, special offers and more…

N E W S

Baking News

TIME FOR A CUPPA CAMPAIGNDementia UK is the only charity in the UK to provide Admiral Nurses, specialist dementia nurses who give expert, practical and emotional care and support for family carers, as well as the person with dementia. The charity has launched its fundraising event ‘Time for a Cuppa’, encouraging tea makers and bakers across the country to host a tea party from the 1-8 March 2015. Whether you have a small tea party at home, a big tea party in the community or a tea break at work, every pound raised at your Time for a Cuppa will help Admiral Nurses to support more families affected by dementia. Once you sign up, you’ll receive a pack full of useful materials to help make your tea party a tea-riffi c success! You can sign up online at www.timeforacuppa.org or call 0845 257 3320 for your free Time for a Cuppa pack.

CAKE INTERNATIONAL ARRIVES NEXT MONTHManchester will be hosting one of the biggest cake decorating shows from 6-8 February 2015, at EventCity. The event will showcase a host of exciting exhibitors and fabulous features to inspire budding cake decorators from across the UK. As well as prestigious competitions for the best decorated cakes, there will also be an author’s kitchen – with the chance to meet and greet some of your favourite food writers – mini workshops, and ‘the chocolate experience’. Entrance is just £10 adult (£8 in advance), and accompanied children go free. For tickets and more details, visit www.cakeinternational.co.uk

CHOCOLATE TEA PARTY TIMEDuring 2015, people across the UK will be enjoying their favourite chocolate treat in support of families with ill children being treated in hospital. The Sick Children’s Trust’s Big Chocolate Tea Party encourages people to host chocolate-themed tea parties to help fundraise for the charity, which provides free accommodation to families of sick

children. Chocolate expert Paul A Young had lent his support to the campaign, saying: “I have been inspired and touched by what The Sick Children’s Trust provides for so many families. The Big Chocolate Tea Party gives me the perfect opportunity to use my love of chocolate to fundraise in a fun way, and to help families who are facing the most diffi cult of circumstances.” Visit www.sickchildrenstrust.org.


craft magazine Reloved is also available, Reloved is also available, Reloved

Vintage

to page 86 for

TIME FOR A CUPPA CAMPAIGN

CDH10.News.indd 8 18/12/2014 12:42

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SeasonalSeasonalD E C O R A T I O N S


CDH10.SeasonalOpener.indd 9 17/12/2014 08:49

By Anna Puiy from Anna's Cake Delights (annas-cake-delights.co.uk)

FOR THE CAKE

one 25cm (10in) chocolate cake, fi lled and crumb coated with

chocolate buttercream

TO DECORATE

1.5kg (3lb 3oz) green sugarpaste

sugarpaste in red, white, brown, blue and grey

fl ower paste in pink and yellow

crumbled chocolate cake off-cuts, for the soil effect

chocolate buttercream

EQUIPMENT

one 35cm (14in) cake drum

Tylo powder

edible glue

cornfl our

a cocktail stick

blossom fl ower cutters

small and large non-stick rolling pin

large non-stick board

leaf cutter

foam pad

sharp knife

small paintbrush

fl ower mould

silver edible lustre spray

ribbons

double-sided tape

1 Roll out 500g (1lb 1oz) green sugarpaste to cover the cake drum. Place the sugarpaste over the cake drum, then smooth out and trim the excess with a sharp knife to create a neat fi nish. Add the ribbon to the edge of the cake drum, then fi x with double-sided tape to secure.

2 Knead 50g (1¾oz) green sugarpaste with a small amount of Tylo powder. To create the body of the watering can, take 40g (1½oz) of the strengthened green sugarpaste and roll into a sausage shape about 4cm (1½in) in diameter. Cut both ends to create a clean, fl at fi nish about 6cm (2½in) long, then use your fi ngers to create a concave dome at one end – this will become the top. Add a small amount of blue sugarpaste to the top of the watering can, for the water effect.

3 Use the remaining 10g (¼oz) green sugarpaste to make the spout and the handles. Cut a cocktail stick in half, then insert into the watering can and use to attach the spout. Spray the can with silver edible lustre spray, then allow to dry and harden.

4 Roll out the pink and yellow fl ower paste, then use the blossom cutters to create the fl owers. Once cut, place the fl owers on a foam pad and allow to harden.

5 Roll out 1kg (2lb 2oz) green sugarpaste, then use to cover the cake. Smooth down and trim the excess using a sharp knife, then place the covered cake onto the cake drum. Fix into place using a small amount of buttercream in the centre of the cake drum. Place some ribbon around the base of the cake to neaten the join where the cake meets the cake drum.

6 Add a small amount of Tylo powder to 250g (9oz) brown sugarpaste, then roll to create a large sausage shape, about 28cm (11in) long and 3cm (1¼in) in diameter. Cut into seven pieces, each about 4cm (1½in) long. Take each piece and roll one end slightly to create a subtle taper to form the shape of a plant pot. Roll a small amount of brown sugarpaste and cut into seven strips measuring about 1x10cm (½x4in) – this will create the rim of the pots. Place

these strips around the larger edge of the plant pots, fi xing into place with a small dab of water. Wet the top side of the plant pot, then sprinkle some fi ne chocolate cake crumbs over each plant pot to create a soil effect.

7 Roll out a small amount of green sugarpaste, then cut out some small leaves using the leaf cutter. Place these on top of the soil in the plant pots. Some very small strips of green sugarpaste can be used in the soil to give the effect of the plants shooting. For the fl owers, place some pink and yellow fl ower paste into the fl ower mould. Remove the fl ower shapes, allow to harden, then add to the plant pots.

8 Roll a small amount of green sugarpaste into a long tubular shape to create the stems of the fl owers. Cut these to your required length, depending on the depth of your cake. Attach these to the side of the cake using edible glue. Add the fl owers that were made in step 4 to the tops of the stems using edible glue.

9 To make the three tulip buds, use three equal-sized red pieces of sugarpaste and mould into a tulip head shape. Use the blunt rounded end of a small paintbrush and drag along the face of the tulip bud to create the indent. Once complete, attach to the stems of your choice using a little edible glue.

10 Wet a small strip around the base of the cake where it meets the cake drum, then use the leftover chocolate cake crumbs to create a soil effect border. Take some grey sugarpaste and break into small amounts, then roll each one individually in your hands to create border stones. Once complete, place the stones neatly around the front edge of the soil border to fi nish. The cake is now complete.

Mother's Day spring garden cake


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By Cake Craft World (www.cakecraftworld.co.uk)

FOR THE CAKE

two 25cm (10in) cakes, fi lled and crumb coated with buttercream

TO DECORATE

brown sugarpaste

red sugarpaste

a small amount of black, white and pale pink sugarpaste

edible glue

edible lustre spray

EQUIPMENT

blade and shell tool

ball tool

petal veiner or friller tool

small circle cutter and heart cutter

patchwork squares cutter

small rolling pin

Clikstix script lower and upper case cutters

thick heart ribbon

thin red ribbon

1 Before you start, decide how large you want the teddy to be so that you can work out how much sugarpaste to use. As a rough guide, the teddy bear will sit double the height of the ball of sugarpaste that you use for the body. To make the teddy, you need three balls of sugarpaste all the same size. The fi rst ball will be for the body, the second ball will be for the head, muzzle and ears, and the third ball will be for the arms and legs.

2 Take the fi rst ball and roll it between your hands to form a fat teardrop shape. Using the blade and shell tool, mark short lines, moving the blade end of the tool upwards around the body. This will create a fur effect.

3 Take the second ball of sugarpaste and divide it in half. Use one half to mould the legs and paws, marking them once again with the blade tool. Set the other half to one side in an airtight container for the arms.

4 Thinly roll out the pale pink sugarpaste, then cut out two small pink hearts using the small heart cutter. Attach these to the paws using a little edible glue.

5 Attach the legs onto the body and the paws onto the legs using edible glue.

6 Roll out a little red sugarpaste at least 5mm (¼in) thick and cut out a heart shape. Soften the edges with your fi ngers, then make a couple of marks on each side using the blade tool.

7 Use the rest of the second ball to roll into a sausage shape. Cut in half

horizontally at an angle, then gently mould each arm and mark once again with the blade tool.

8 Glue the heart into place, then wrap the arms around the heart, attaching with edible glue where necessary.

9 Take the third ball of sugarpaste, then break off one-third and set to one side for the ears and muzzle. Roll the rest back into a ball for the head, then mark from where the nose will go outwards with the blade tool. Make two small balls for the ears, then shape with the large end of a ball tool and fi nish with little pink circles of sugarpaste.

10 For the teddy bear’s muzzle, mould some brown sugarpaste into an oval shape and attach with edible glue. Add tiny features such as his nose, eyes and eyebrows. Lastly, use a petal veiner or friller tool to make a smiley mouth.

11 Attach the head to the body using edible glue. If you want to make it secure, insert a short length of spaghetti into the body and attach the head onto the top.

12 To make the patchwork hearts, roll out some pink sugarpaste. Emboss using the patchwork square cutter, then cut out small hearts. Spray with edible lustre spray, if desired, then add to the cake.

13 To add a message, thinly roll out some red sugarpaste. Allow to harden for 5 minutes, then use the Clikstix script cutters to cut out the letters. Press down to eject from the cutter, then carefully add to the cake using edible glue.

Bear hugs cake

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By Renshaw (www.renshawbaking.com)

FOR THE CAKE

900g (2lb) unsalted butter, softened

900g (2lb) caster sugar

4 tsp vanilla extract

16 large free-range eggs

800g (1lb 9oz) self-raising fl our

100g (3½oz) cornfl our

14-16 tbsp milk

TO DECORATE

800g (1lb 9oz) Renshaw Vanilla Frosting

500g (1lb 1oz) Renshaw Pastel Green Ready to Roll Icing

3kg (6lb 6oz) Renshaw White Chocolate Ready to Roll Icing

250g (9oz) Renshaw Flower and Modelling Paste

250g (9oz) Renshaw Lilac Ready to Roll Icing

500g (1lb 1oz) Renshaw Original Golden Marzipan

250g (9oz) Renshaw Jet Black Ready to Roll Icing

250g (9oz) Renshaw Tiger Orange Ready to Roll Icing

250g (9oz) Renshaw Teddy Bear Brown Ready to Roll Icing

250g (9oz) Renshaw Lincoln Green Ready to Roll Icing

50g (1¾oz) Renshaw Deep Purple Ready to Roll Icing

50g (1¾oz) Renshaw Raspberry Pink Ready to Roll Icing

royal icing

edible silver balls

EQUIPMENT

25cm (10in) round cake board

small fl ower plunger cutter

purple ribbon

sharp knife

TO MAKE THE CAKE

1 Preheat the oven to 180°C/Gas Mark 4. Grease and line four 15cm (6in) round cake tins and one 15cm (6in) diameter sphere cake tin.

2 In a large bowl, cream the unsalted butter and caster sugar together, then add the vanilla extract.

3 Add the eggs, one at a time, adding a spoonful of fl our between each.

4 Fold in the rest of the self-raising fl our and cornfl our and, when mixed in, add the milk. Combine well.

5 Divide the mixture between the four lined cake tins and the sphere tin. Bake in the oven in two batches for about 25 minutes each, until a cake skewer comes out of each cake clean.

6 Leave the cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.

TO DECORATE

1 Cut the tops of the sponge cakes to make them level. Cut the very top of the sphere cake to provide a fl at base on which to later stack the cake.

2 Sandwich the four 15cm (6in) cakes with the Renshaw Vanilla Frosting.

3 Gently stack the four 15cm (6in) sandwiched cakes on top of each other, then place the sphere at the base to create an egg shape, with the cut off edge forming the base of the cake. Cover the whole sandwiched cake with a thin layer of vanilla frosting.

4 Knead and roll out the Renshaw Pastel Green Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar. Lift the icing over the cake board, then trim the edges to create the base of the cake. Gently stipple the icing with a fi rm, dry nail brush to create a grass-like effect.

5 Knead and roll out some Renshaw White Chocolate Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar. Lift the white chocolate icing over the cake, smoothing down the sides with the palm of your hand. Trim any excess icing from the base of the cake, leaving a small amount to fold underneath.

6 Place the egg onto the pastel green covered cake board, securing in place using a dab of royal icing.

7 Knead and roll out the Renshaw Flower and Modelling Paste, then cut a 2.5cm (1in) wide strip long enough to go around the top of the egg. Cut uneven triangles out of one edge to create a cracked egg effect. Stick to the top of the white icing with cooled boiled water.

8 Knead and roll out two 1.5cm (2/3in) wide lengths of Renshaw Lilac Ready to Roll Icing. Place one strip around the centre of the egg, then place the other on the join of the white icing and fl ower and modelling paste cracked egg shell. Secure each in place with water.

9 Roll out the Renshaw Deep Purple Ready to Roll Icing, then cut out four small fl owers using the plunger cutter. Place the fl owers in the holes of an egg carton to harden and shape slightly. Repeat for the Raspberry Pink Ready to Roll Icing. When your fl owers are set, add an edible silver ball to the centre of each one, then add as you wish to the cake board. Fix in place using a little water.

10 Knead the majority of the Renshaw Original Golden Marzipan until soft and pliable. Roll into a large ball, then place on top of the shell to create the chick's head. Roll the remaining golden marzipan into small, thin sausages, then stick in place on top of the chick’s head using cooled boiled water to create hair.

11 Roll two very small balls of Renshaw Black Ready to Roll Icing for the eyes, then stick in place with a little water.

12 Take a small ball of Renshaw Tiger Orange Ready to Roll Icing. Press it fl at, then cut a straight edge through the centre. Stick onto the chick's head using cooled, boiled water to create the beak.

13 Knead the Renshaw Teddy Bear Brown Ready to Roll Icing until soft and pliable. Take a clean sieve or a garlic press, then push the icing through to create the straw effect. Place the teddy bear brown icing straw around the side of the chick's head to cover the top of the sponge cake still visible.

14 Knead the Renshaw Lincoln Green Ready to Roll icing until soft and pliable. Take a clean sieve or a garlic press and push the icing through to create grass. Stick the green icing around the base of the egg using cooled boiled water.

Easter chick cake


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FOR THE CAKE

450g (1lb) plain fl our

700g (1lb 6oz) caster sugar

85g (3oz) cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 medium free-range eggs

250ml (9fl oz) milk

125ml (4½fl oz) vegetable oil


250ml (9fl oz) boiling water

TO DECORATE

800g (1lb 9oz) Renshaw Chocolate Frosting

1kg (2lb 8oz) Renshaw Original White Marzipan

250g (9oz) Renshaw Lincoln Green Ready to Roll Icing

2.5kg (5lb) Renshaw Teddy Bear Brown Ready to Roll Icing

250g (9oz) Renshaw Chocolate Ready to Roll Icing

250g (9oz) Renshaw Pink Ready to Roll Icing

250g (9oz) Renshaw Flower and Modelling Paste

250g (9oz) Renshaw Jet Black Ready to Roll Icing

250g (9oz) Renshaw Yellow Ready to Roll Icing

royal icing

moulded icing carrot decoration

EQUIPMENT

25cm (10in) square cake board

sharp knife

blue ribbon

large daisy plunger cutter

sponge foam

dried spaghetti

TO MAKE THE CAKE

1 Preheat the oven to 180°C/Gas Mark 4.

2 Grease and line four 15cm (6in) round sandwich tins and one 15cm (6in) diameter sphere cake tin.

3 Place all of the ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon or electric whisk, beat the mixture until smooth and well combined.

4 Add the boiling water to the mixture, a little at a time, until smooth. The cake mixture will be very liquid.

5 Divide the cake batter between the sandwich tins and sphere tin, then bake in the oven for 25-35 minutes, or until the top is fi rm to the touch and a skewer inserted into the centre of the cake comes out clean.

6 Leave the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.

TO DECORATE

1 Cut the tops off the sponge cake to make them level. Sandwich the four 15cm (6in) cakes with Renshaw Chocolate Frosting.

2 Gently stack the four 15cm (6in) sandwiched cakes on top of each other, then place the sphere on top to create the dome effect. Cover the whole sandwiched cake with a thin layer of chocolate frosting.

3 Knead and roll out the Renshaw Lincoln Green Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar. Lift the icing over the 25cm (10in) square cake board, then cut the edges. Trim with blue ribbon.

4 Knead the Renshaw Original White Marzipan, then roll out on a clean dry work surface lightly dusted with icing sugar. Lift the marzipan over the cake, smoothing down the sides of the cake. Trim off the excess marzipan around the base of the cake.

5 Knead the Renshaw Teddy Bear Brown Ready to Roll Icing until pliable. Roll out on a clean dry work surface lightly dusted with icing sugar.

6 Lift the teddy bear brown icing over the cake, smoothing down the sides. Trim any excess icing from the base of the cake.

7 Place the covered cake onto the green icing covered cake board and secure in place using a little royal icing.

8 Knead and roll out the Renshaw Chocolate Ready to Roll Icing. Cut out a large circle, then stick this at the base of the bunny’s body for his stomach. Gently trim the chocolate icing at the base of the cake using a sharp knife.

9 Knead the remaining teddy bear brown icing into a ball. Gently roll into a sausage shape, then divide into four equal pieces. Roll each piece into a ball and gently fl atten to create the bunny’s four paws. Mark two lines in each paw using a small sharp knife. Place two of the paws at the base of the bunny to create the feet, then stick the other two on the body for the hands. Secure both in place using a little cooled, boiled water.

10 Roll out a ball of any leftover teddy bear brown icing and cut an oval shape for the bunny’s muzzle. Stick in place on the head using cooled, boiled water.

11 Mark a line down the centre of the muzzle and indent two half circles to create the bunny's smile. Roll a ball of Renshaw Pink Ready to Roll Icing, then stick at the top of the muzzle for the nose.

12 Roll out the Renshaw Flower and Modelling Paste, then cut out two small rectangles for the bunny’s teeth. Stick them in place under the muzzle using a little cooled, boiled water.

13 Roll out the remaining fl ower and modelling paste, then use a large daisy cutter to cut out a fl ower shape. Leave to set in an egg carton to provide shape.

14 Knead and roll out the Renshaw Jet Black Ready to Roll Icing. Cut out two small oval shapes for the bunny’s eyes. Stick onto the head using cooled boiled water.

15 Knead the remaining pieces of teddy bear brown icing into a ball, then cut into two equal halves. Roll both halves into a long pear shape, then press fl at to create the ears. Secure onto the top of the bunny’s head with cooled boiled water, supporting with sponge foam until set.

16 Add a small ball of Renshaw Yellow Ready to Roll Icing to the centre of the white daisy fl ower. Once the fl ower has set, stick it on top of the head using cooled boiled water.

17 Finally, push some spaghetti into the bunny’s muzzle for whiskers, then decorate the cake board with plunger cut blossom fl owers and a moulded icing carrot.

Easter bunny cake


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By Sandra Monger (www.sandramongercakes.co.uk)

FOR THE CAKE

one 20cm (8in) cake, 7.5cm (3in) deep

one 13cm (5in) cake, 5cm (2in) deep

TO DECORATE

600g (1lb 4oz) grass green sugarpaste

1kg (2lb 2oz) sky blue sugarpaste

700g (1lb 6oz) teddy bear brown sugarpaste

200g (7oz) chocolate brown sugarpaste

200g (7oz) chocolate brown pastillage

300g (10½oz) white modelling paste

200g (7oz) brown modelling paste

350g (12oz) grey modelling paste

10g (¼oz) light pink modelling paste

10g (¼oz) black modelling paste

200g (7oz) light green modelling paste

fl ower paste in white, yellow, orange, pink and purple

pre-coloured marzipan, in various colours

spaghetti

royal icing

SPECIAL EQUIPMENT

30cm (12in) round drum board

cake boards – 20cm (8in), 13cm (5in) and 10cm (4in)

cake pop sticks

cake dowels

two small fl ower picks

15mm (2/3in) lilac ribbon

daisy, six-petal and blossom cutters

small circle cutter set

parallel wheel cutter

wheel cutter

cornfl our bag

vegetable shortening

artists’ paintbrush

no. 3 writing nozzle

non-stick rolling pin and board

fi ne scissors

cocktail stick

basket weave embosser

serrated knife

small sharp knife

18 gauge wire, 37cm (14in) long

1 Several days ahead, create the handle by forming the 18 gauge wire into a large 'U' shape around a 13cm (5in) cake tin.

2 Roll two 30cm (12in) long, thin sausages of chocolate brown pastillage. Form one of the sausages into a curve that matches the wire. Flatten a little, then moisten the surface and place the wire centrally on top with the two ends protruding equally.

3 Form the other sausage into a matching curve. Flatten as before and lay on top to sandwich the wire.

4 While the pastillage is still soft, use a small sharp knife to mark diagonal lines around the handle. Set aside to dry.

5 Several days ahead, cover the drum board with grass green sugarpaste and trim with lilac ribbon. Set aside to fi rm.

6 Place the 20cm (8in) cake on the same size cake board. Crumb coat and cover with sky blue sugarpaste.

7 Place the 13cm (5in) cake onto the same sized cake board. Place the 10cm (4in) cake board centrally on top.

8 Trim around the 13cm (5in) cake at an angle with a serrated knife using the two boards as a guide. Once trimmed and neatened, turn the cake over so that the 10cm (4in) cake board is at the bottom. Remove the 13cm (5in) cake board.

9 Crumb coat, then cover with teddy bear brown sugarpaste. While the sugarpaste is still soft, emboss the sides using a basket weave embosser. Stack and dowel the cakes onto the base board.

10 Roll out two sausages of chocolate brown modelling paste long enough to go round the top and bottom circumferences of the top tier. Moisten the top and bottom edges of the top tier, then position and fi x the sausages with the joins at the back. Mark with diagonal lines to create a wrapped effect.

11 Roll out grass green modelling paste, then cut into a 4cm (1½in) wide strip with a parallel wheel cutter. Cut long thin triangles from the width of the strip to form blades of grass. Fix to the side of the cake with a little water.

12 Cut out numerous daisy and blossom shapes from assorted colours of fl ower paste. Cup with the small end of a ball tool on a foam pad. Cut out small yellow and white circles, then attach to the centre of the fl owers. For the daffodils, cut out six-petal fl owers from yellow fl ower paste and add small circles of

orange at the centre. Fix all the fl owers in little clusters around the side of the bottom tier using a little royal icing.

13 Roll out some white modelling paste, then cut out cloud shapes using scissors. Fix to the sides of the bottom tier with a little water. Smooth down the edges.

14 Form different-sized egg shapes from the pre-coloured marzipan. Decorate with stripes, spots and blossom shapes cut from different coloured modelling pastes.

15 Create the rabbit’s body by forming a 40g (1½oz) ball of grey modelling paste. Flatten the base of the ball, then insert a cake pop stick into the top until it touches the board underneath.

16 Create the rabbit’s head by forming a 190g (7oz) ball of grey modelling paste into a shape that is wider at the base.

17 Ensure that the cake pop stick is shorter than the depth of the head. Gently press the head onto the cake pop stick until it meets the body. Fix with a little water.

18 Create the eyes by cutting two white circles and two smaller black circles. Fix these onto the head. Cut tiny white circles with a no. 3 writing nozzle, then fi x to the black pupils to form glints. Form the eyebrows from peppercorn-size pieces of grey modelling paste rolled into fl attened sausages. Position and fi x with a little water.

19 Cut out two white cheeks with a circle cutter. Smooth into very slight but equal egg shapes. Fix symmetrically to the face. Mark three whisker dots onto each cheek with a cocktail stick.

20 Form a tiny ball of pale pink modelling paste into a rounded triangle for the nose. Position and fi x with a little water.

21 Hollow out a mouth using the small end of a ball tool. Cut an oblong of white modelling paste for the teeth and mark with a vertical line. Fix into the mouth using a little water.

22 Create the arms by forming two 15g (½oz) balls of grey modelling paste into 6cm (2½in) drumstick shapes. Flatten the tips slightly and snip out a small 'V' with fi ne scissors to form a thumb. Make two straight snips to form three fi ngers. Soften the edges with your fi ngertips. Cut two small white circles for the paw pads and fi x with a little water.

23 Create two ear shapes by forming two 6cm (2½in) cones with 10g (¼oz) grey modelling paste. Flatten each cone a little

Bunny in a basket


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to form long triangles. Form two smaller cones of pale pink modelling paste and fl atten to form long triangles. Moisten the centres of the grey triangles and press the pink triangles into position.

24 Snip off a small segment at the bottom of each ear to form a fl at base. Gently insert a 5cm (2in) length of spaghetti into the base of each ear, until only 2.5cm (1in) protrudes.

25 Form two guide holes on the top of the head with a piece of spaghetti, then position and fi x the ears with a little

water. Roll small pieces of grey modelling paste into little cones. Fix between the ears to form tufts of fur.

26 Position the body and head centrally on top of the basket tier. Fix with royal icing.

27 Insert two fl ower picks packed with fl ower paste at the points where the handle will meet the cake. Position the handle onto the cake, ensuring that the protruding guide wires are inserted into the packed fl ower picks. Fix into place.

28 Roll out a string of chocolate brown modelling paste. Neaten the handle by

fi xing the string along the length of the outer join of the two pastillage sections and where the handle joins the basket. Decorate the handle with blossom fl owers of various sizes.

29 Arrange the decorated marzipan eggs around the body, leaving space to position the arms. Add the arms next to the body among the marzipan eggs, fi xing with a dot of royal icing.

30 Finally, roll out some coloured fl ower paste and use cutters to cut out an Easter message. Attach to the cake board.


By Marie McGrath from Marie's Bakehouse (www.mariesbakehouse.co.uk)

FOR THE CAKE

one 20cm (8in) cake, fi lled and crumb coated with buttercream

TO DECORATE

royal icing

pale green sugarpaste

350g (12oz) white sugarpaste

50g (1¾oz) yellow sugarpaste

50g (1¾oz) brown sugarpaste

small amount of black sugarpaste

edible white food paint

EQUIPMENT

one 20cm (8in) cake board

small daisy plunger cutter

paintbrush

knife

rolling pin

ribbon

1 Roll out the pale green sugarpaste, then use to cover the cake board. Smooth the surface and trim any excess. Re-roll the pale green sugarpaste, then use to cover the cake. Mount the cake onto the iced board, using a dab of royal icing to attach.

2 For the lamb, form 100g (3½oz) white sugarpaste into a cone shape. Roll a ball of 5g (1/8oz) brown sugarpaste for each foot, then indent a line for the toes.

3 For the legs, use about 7g (1/8oz) brown paste for each one. Roll into a sausage, then roll a little bit thinner in the middle. Form one end of each sausage into a foot by pushing it forward slightly. Indent each foot with the back of a knife again.

4 Stick the legs together at the front of the fl attened cone of white sugarpaste, then stick a foot either side.

5 Roll balls of white sugarpaste and stick them to the body using the water and paintbrush. Stick them in lines around the body, starting at the bottom, until you have two rows above the top of the legs.

6 Form a pear shape from 25g (1oz) brown sugarpaste. Cut a smile in

the bottom half. Using the end of a paintbrush, push two indents into the middle of the face for the nostrils. Stick the head onto the body. Support the head at the back with more balls of white sugarpaste, then build up the rest of the body and back of the head with more balls of white sugarpaste.

7 Roll two thin sausages, tapered at one end, from the remaining brown paste and stick on the sides of the head for ears.

8 Add more balls of white sugarpaste to fi nish decorating the head of the lamb.

9 Roll two tiny balls of white sugarpaste and stick them in place for the eyes. On top of these, add two smaller balls of black paste. Use white food paint to add two small dots on top of the black.

10 Roll out the white paste and cut lots of daisies using the plunger cutter. Stick them around the top edge of the cake, then add smaller clumps in different areas around the side of the cake.

11 Roll small balls of yellow paste and stick these to the centre of the daisies. Add a ribbon to the cake board to fi nish.

Easter lamb cake


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Sophie’s sunny yellow fabrics with smart tactile ceramics will brighten up those dreary winter days and add a bit of summer

warmth to your kitchen. The elegant and uplifting pieces exude effortless style with enduring quality.

“Designed to be practical and beautiful in any kitchen, whether modern

or traditional.” SOPHIE CONRAN

W W W . S O P H I E C O N R A N . C O M

www.karendaviescakes.co.uk T E L E P H O N E 0151 643 0055

NEW CLASSES FOR 2015 !Covering a range of Sugarcraft skills. Figure

modelling, sugar fl owers, piping and more! All materials, lunch and refreshments are provided.

See our website for more details

CDH10.page21.indd 1 18/12/2014 13:18


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By Georgie Godbold

FOR THE CAKE TOPPER

90g (3¼oz) white modelling paste

60g (2oz) black modelling paste

small amount of pink fl ower paste

two white stamens

one black pipe cleaner

cocktail sticks

white wool

EQUIPMENT

pointed tool

thin palette knife

small oval and small circle cutters

small pair of scissors

fi ne black fi bre-tip pen

sugar glue

rolling pin

1 Roll 45g (1½oz) white modelling paste into a ball. Shape the paste into a cone 6.5cm (2½in) tall.

2 Insert an 8cm (3¼in) cocktail stick through the middle of the cone to the base for support. The top of the cocktail stick will support the head. Make two holes in the front for the legs to sit in.

3 For the fur, roll out the remaining 45g (1½oz) white paste. Cut out small circles and roll each one into a ball, making them the same size. Starting at the base of the body, glue them on individually in rows; continue going up the body until you reach the top. Try not to have any gaps between the balls.

4 Create the head by rolling 20g (2⁄3oz) black sugarpaste into a ball, then into an oval. Make two holes for the nose.

5 Mark the mouth with the small circle cutter and use a pointed tool to make a small hole at each end.

6 For the eyes, roll 3g (1⁄8oz) black paste into two balls. Using the pointed tool, make a hole in the middle, then push in a stamen and mark it with a black pen. Attach the eyes to the top of the head using a little glue.

7 Cut a pipe cleaner in half and one piece in half again, making two 7.5cm (3in) legs and one 15cm (6in) arm length.

8 Make the hooves by rolling 16g (½oz) of black paste into a ball. Cut it in half and make two cones, then use a palette knife to mark a line down the front of each one. Add a little sugar glue to the ends of each 7.5cm (3in) pipe cleaner, then

attach one hoof to one end and insert the other end into the body at the front. Repeat for the other leg. Bend into shape when dry.

9 For the arms and hands, roll 5g (1⁄6oz) black paste into a ball, then cut it in half with scissors. Roll each half into a pear shape. Add sugar glue to each end of the 15cm (6in) pipe cleaner and attach the hands. Bend the pipe cleaner round the back of the cocktail stick and glue it in place, bringing the arms and hands in front.

10 Push the head onto the cocktail stick using a little sugar glue.

11 Use the small oval cutter to cut out two ears from black paste. Attach them to the top of the head with a little glue, supporting them with foam if necessary.

12 Make several small white balls as for the fur before, then glue them on the top of the ears until the top of the head is covered. When dry, roll out pink fl ower paste and make a bow out of it. Secure this on top of the balls.

13 Roll a small piece of black paste into a cone, then glue it into place as a tail.

14 Make the knitting on cocktail sticks, using white wool, then attach it to the hands while the paste is still soft.

Sheep cake topper


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By Georgie Godbold

FOR THE CAKE TOPPER

100g (3½oz) light brown modelling paste

a small amount of pink fl ower paste

20g (2⁄3oz) white sugarpaste

two light brown pipe cleaners

two white stamens

cocktail sticks

pastry brush

EQUIPMENT

cutters – large oval, small oval, 2.5cm (1in) blossom and

tiny blossom

sieve or clay gun

thin palette knife

small pair of scissors

fi ne black fi bre-tip pen

rolling pin

sugar glue

pin

pointed tool

1 Roll 45g (1¾oz) light brown modelling paste into a ball. Shape the paste into a cone 6.5cm (2½in) tall.

2 Insert an 8cm (3¼in) cocktail stick through the middle of the cone to the base for support. The top of the cocktail stick will support the head. Make two holes in the front for the legs to sit in.

3 Take a small amount of pink paste, roll out and use the small oval cutter to cut a shape for the tummy. Glue in place.

4 Roll 20g (2⁄3oz) light brown paste into a smooth ball for the head, then attach it to a cocktail stick. Use the pointed tool to make a small hole in the middle of the face for the nose and a small hole for the mouth, then use a thin palette knife to cut a line from the nose to the mouth.

5 Make a small cone of pink paste for the nose, then insert it into the hole with a little sugar glue.

6 For the mouth, roll a very small ball of pink paste and push it into the face using the pointed tool.

7 Cut a few bristles from a pastry brush and push them into the cheeks on both sides of the mouth as whiskers. Trim if necessary, then use a pin to make a few small dots around the whiskers.

8 Roll out the paste, then cut out two light brown outer ears and two smaller pink inner ears using the oval cutters. Glue half a cocktail stick in place between one of the outer and inner ears, then press down around the edges. Push it into the head, then repeat for other ear.

9 Roll 15g (½oz) light brown paste into a ball, then cut it in half to make two large

oval feet. Cut two slits for the toes, then gently curve them over a pointed tool. Smooth and shape the feet as shown.

10 Cut two 10cm (4in) lengths of pipe cleaner for legs. Glue each end, then attach a foot to one end and push the other end into the body. Repeat.

11 Roll 5g (1⁄6oz) light brown paste into a ball, cut it in half and shape each half into a teardrop. Cut two small slits at the end of these paws, then curl the ends over a pointed tool. Add a little sugar glue to both ends of a 14cm (5¾in) length of pipe cleaner and attach the paws. Bend the pipe cleaner around the back of the cocktail stick, then glue it in place and bring the arms and paws down.

12 For the neck frills, cut out two circles of pink paste using a 2.5cm (1in) blossom cutter. Frill the edges, add glue to the cocktail stick and the top of the pipe cleaner, then place the frills over the cocktail stick.

13 Push the head onto the cocktail stick using a little sugar glue, then press down fi rmly. Using a black pen, draw two small round dots just above the nose for the eyes and leave to dry.

14 Push 20g (2⁄3oz) white sugarpaste through a clay gun or sieve to make a fl uffy tail. Attach it to the base of the body using a little glue. Decorate between the ears in the same way as the tail, making a fl uffy mop. Finally, make some pink blossoms using the tiny blossom cutter to decorate the rabbit, gluing them onto the wrists and feet with sugar glue.

Bunny cake topper


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The recipes and images on pages 22-24 are taken from Sugar Wobblies by Georgie Godbold, photography by Debbie Patterson, published by Search Press, £4.99.



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By Krystle and Felicity from Juniper Cakery (junipercakery.co.uk)

FOR THE CAKE

one 30cm (12in) cake drum – covered with white sugarpaste and

trimmed with gold ribbon

one 20cm (8in) diameter deep cake – fi lled, stacked, crumb coated and

iced with pink sugarpaste

TO DECORATE

1m (3ft 3in) ivory grosgrain ribbon

piping bag, fi tted with a writer tip and fi lled with white royal icing

pink, mint green and lavender coloured sugarpaste

white sugarpaste, strengthened with a little CMC powder

edible gold paint

edible glue

black royal icing

pink blossom dust

white lustre dust

icing sugar or cornfl our

EQUIPMENT

paintbrush

cocktail sticks

tea cup and saucer

silicone pearl rope mould

small ball tool

veining tool

1 Transfer your cake carefully onto your decorated cake drum, then trim the base of the cake with the ivory grosgrain ribbon. Add a bow to the side of the cake, if desired.

2 With your royal icing, pipe a pattern of swiss dots around the sides of your cake, either as small clusters or as single small polka dots.

3 To create your edible tea cup, take a real cup and saucer and dust with icing sugar or cornfl our. Roll out some sugarpaste mixed with CMC powder, then shape using the inside of the teacup and saucer. Take some sugarpaste strengthened with CMC and form a ring to use as the base of your cup and a fancy shaped cup handle. Leave all parts to set for at least 24 hours. When ready, royal ice all the pieces together before painting on small gold accents with edible gold paint.

4 Make your pretend macarons by rolling balls of coloured sugarpaste, then smoothing them out and fl attening them into discs. Do the same with white sugarpaste for the fi lling and sandwich together. Add the ruffl ed edging by jabbing and scouring the fake macaron shells with a cocktail stick.

5 Make the tea bag label by creating a rectangle of strengthened white sugarpaste and tapering one side. Poke a hole in the top of the taper section and widen with a cocktail stick. Push a cocktail stick half into the label and leave to set. Once hardened, paint a message, name or age onto the bag with edible gold paint.

6 For the pearls, use a silicone pearl string mould. Dust the mould with some icing sugar or cornfl our, then push in some strengthened white sugarpaste. Remove from the mould and allow to harden, then attach onto the side of the cake using a little royal icing.

7 Arrange half of your fake macarons around the cake drum using royal icing and cocktail sticks to help fi x them, or

hold them in place. You’ll add the rest of the fake macarons once you’ve fi nished assembling the cup and pearls.

8 Fix your edible teacup on top of the cake with a little royal icing, then fi ll with brown sugarpaste to create the ‘tea’. Add the teabag label to the cake or saucer with a sugarpaste ‘ribbon’ stringing it to the inside of the cup.

9 To make the bunny, roll a ball of sugarpaste mixed with CMC (about the size of a golf ball) and indent the eye sockets in place. Add a cocktail stick cut in half to the top of its head to help hold the ears up.

10 Add a little pink button nose to the bunny’s face with some edible glue. You can use either a pink heart sprinkle or a tiny amount of pink sugarpaste for this.

11 For the eyes, pipe dots of black royal icing into the eye sockets. Once dried, add smaller dots of white royal icing.

12 Emphasise your bunny rabbit’s cheeks with a little pink blossom dust brushed in small soft circles.

13 To make the ears, roll out small ropes of sugarpaste that taper at the ends. Use a veining tool to shape the centres before adding some pink sugarpaste. Carefully attach these onto the cocktail sticks on the rabbit’s head.

14 For the paws, create small balls of white sugarpaste. adding detail as required with a veining tool.

15 Assemble your bunny rabbit into and on the edible teacup using royal icing.

16 Give your pearls and rabbit some sparkle with a dusting of white pearl lustre dust.

Easter afternoon tea cake


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FOR THE CHOCOLATE CAKE

125g (4½oz) self-raising fl our

15g (1oz) cocoa powder

140g (5oz) caster sugar

140g (5oz) unsalted butter, softened

1 tsp baking powder

½ tsp vanilla extract

2 large free-range eggs

FOR THE BUTTERCREAM

100g (3½oz) unsalted butter, softened

120g (4oz) icing sugar, sieved

30g (1oz) cocoa powder, sieved

FOR THE DECORATION

500g (1lb 1oz) chocolate sugarpaste

50g (1¾oz) red sugarpaste

red edible glitter

edible glue

1 Preheat the oven to 180ºC/Gas Mark 4. Grease and line a 15cm (6in) cake tin.

2 Sieve the fl our and cocoa into a large mixing bowl, then add all the other cake ingredients and beat together until the mixture is smooth and creamy. Spoon into the prepared tin, then bake in the oven for 40-45 minutes. The cake should be springy to the touch and have slightly shrunk away from the side of the tin. Allow to cool in the tin for 5 minutes, then turn out onto a cooling rack. When completely cool, split the cake horizontally through the middle.

3 Prepare the buttercream by beating together the softened butter, icing sugar and cocoa until smooth. Use a quarter of the buttercream to sandwich together the two halves of the cake, then use the remainder to crumb coat the cake.

4 Knead half the sugarpaste until soft. Roll out into a strip that is long enough to reach around the cake and is about 6cm (2½in) taller than the cake. Wrap this around the side of the cake, allowing it to curl over the top, then smooth the sides, making a join at the back. Fold back the top edge of the icing, to form a ruffl e.

5 Use the remaining chocolate sugarpaste to make eight six-petal roses and one eight-petal rose. For the small roses, take 20g (1oz) sugarpaste and roll into a sausage shape. Mark off and cut six equally sized slices, then roll each of these into a ball. Place the sugarpaste balls between two sheets of clingfi lm and fl atten them out into petals using your fi ngers. Make the petals thinner on one side. Take the fi rst petal and curl it quite tightly into a roll, turning back the top edge slightly. Take the second petal and wrap this around the fi rst, gently squeezing the bottom to attach it and again turning back the top edge. Place the third petal on the opposite side of the rose and repeat the process until all the petals are attached. For the larger centre rose, add two extra petals.

6 Cut away any excess sugarpaste, then allow to dry before placing on the cake.

7 Roll out the red sugarpaste to a thickness of about 4mm (¼in) and cut two large hearts. Brush these with edible glue, then sprinkle with the edible glitter. Use the edible glue to attach these to the cake for a glamorous fi nish.

Chocolate rose cake


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By Carolyn White

Makes 12

FOR THE CUPCAKES

12 baked cupcakes, each topped with a piped swirl of buttercream

TO DECORATE

250g (9oz) yellow sugarpaste, strengthened with a little CMC

a little pink or lilac sugarpaste

black royal icing, in a piping bag fi tted with a no. 1.5 piping nozzle

edible glue

EQUIPMENT

large circle cutter, the samediameter as your cakes

3.5cm (11/3in) heart plunger cutter

mini blossom plunger cutter

mini palette knife

1 Bake your cupcakes according to your favourite recipe. Allow to cool completely before decorating.

2 For the chick bodies, roll out the yellow sugarpaste to a thickness of about 3mm (¹⁄8in). Use a circle cutter the same diameter as the top of the cakes to cut out 12 circles. Allow to dry and harden slightly, then attach one to the top of each cupcake.

3 For one pair of feathered wings, roll out the remaining yellow sugarpaste a little thinner than before. Use the heart cutter to cut down once into the paste, then lift the excess paste away. Rotate the cutter slightly and cut down a second time so that you cut away some of the existing paste to create a three-pointed wing shape. Repeat to cut a second wing. Position either side of the body, then use the large circle cutter to cut down and trim the edges of the wings. Attach in place with a little edible glue.

4 For the beaks, use a sharp knife to cut 12 small triangular shapes freehand from thinly rolled-out orange sugarpaste. Using a mini palette knife, lift up and position on the faces, then attach with edible glue.

5 For the eyes, pipe two medium-size dots of black royal icing above the beak quite close together, or use a black edible pen.

6 To fi nish off your chicks in springtime style, use the plunger cutter to cut 12 dainty blossoms from very thinly rolled-out pink or lilac sugarpaste. Allow to dry and harden slightly, then attach one to the top of each chick’s head to one side. Roll tiny balls of yellow sugarpaste and glue one to the centre of each blossom.

Chirpy chick cupcakes


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By Carolyn White

FOR THE CUPCAKES

12 cupcakes, baked according to your favourite recipe

TO DECORATE

300g (10½oz) vanilla buttercream

light green colouring paste

50g (1¾oz) brown fl ower paste

30g (1oz) pale lemon fl ower paste

white royal icing, in a piping bag fi tted with a no. 1.5 piping nozzle

40g (1½oz) each of lilac, pink and yellow sugarpaste, strengthened

with CMC powder

EQUIPMENT

bunny cutter set

chick cutter set

blossom plunger cutters

no. 233 grass-effect piping nozzle

black edible pen

1 Bake your cupcakes according to your favourite recipe, then allow to cool completely before decorating.

2 Place the vanilla buttercream in a bowl, then gradually add the light green colouring paste. Combine and mix thoroughly, until the right shade of green is achieved. Cover the cupcakes with a fl at layer of green-coloured buttercream.

3 Thinly roll out the brown and pale lemon fl ower pastes, then use the bunny and chick cutters to cut out 12 large bunnies, 12 smaller bunnies and six chicks. Use the white royal icing to pipe a round tail onto the bottom of each bunny and an eye onto each chick. Leave to dry.

4 Roll out the lilac, pink and yellow strengthened sugarpastes. Use two very small blossom plunger cutters to cut out several fl owers. Pipe a dot of royal icing into the centre of each fl ower, then allow to dry.

5 Place the remaining pale green buttercream into a piping bag fi tted with a no. 233 piping nozzle. Use this to pipe small clumps of the pale green buttercream on top of each cake, varying the heights. Leave to dry.

6 Add a dot of black edible pen to the chicks’ eyes. Add the chicks to six of the cakes and the bunnies to the remaining cakes, with blossoms for decoration.

Bunny and chick cupcakes


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By Fiona Pearce

FOR THE CUPCAKES

12 cupcakes, baked according to your favourite recipe

TO DECORATE

white and pale pink sugarpaste

white royal icing

EQUIPMENT

disposable piping bag

no. 2 piping nozzle

quilting tool

small blossom plunger cutter

circle cutter

edible glue

lacy cupcake wrappers

foam mat

ball modelling tool

1 Bake your cupcakes according to your favourite recipe, then allow to cool completely before decorating.

2 Roll out the white sugarpaste to a thickness of about 3mm (1/8in). Use the circle cutter to cut circles from it. Use the palm of your hand to smooth each circle into position on top of the cakes, then use the quilting tool to imprint the criss-cross pattern onto the sugarpaste.

3 Roll out the pink sugarpaste to the same thickness as before. Use the blossom plunger cutter to cut 16 small blossoms for each cupcake.

4 Place the small pale pink blossoms onto a foam mat. Gently press the small end of a ball modelling tool into the centre of the blossoms to give each of them a lovely cupped shape.

5 Arrange the cupped blossoms on top of each cupcake to form a heart shape. Use edible glue and a fi ne paintbrush to fi x them in place. Allow to dry.

6 Pipe a small dot of white royal icing into the centre of each blossom using a piping bag fi tted with a no. 2 nozzle. Place the cupcakes into the lace cupcake wrappers to fi nish.

Lacy heart cupcakes


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By Valeri Valeriano and Christina Ong

FOR THE CAKES

two square cakes – 15x13cm (6x5in) and 10x10cm (4x4in) square cake

TO DECORATE

1.3-1.6kg (3lb–3lb 8oz) buttercream

paste colours in sky blue and beige

red and white sprinkles

EQUIPMENT

palette knife

small, sharp craft knife

petal nozzle

dowel rods

greaseproof paper

pen

scissors

large shallow tray

piping bags

cocktail stick

small petal nozzle

cake stand or covered cake board

1 Crumb coat the 15x13cm (6x5in) cake with plain buttercream, smoothing with a palette knife to achieve an even fi nish. Place the bottom tier in the fridge.

2 Colour about 500-600g (1lb 2oz-1lb 5oz) buttercream with the sky blue colouring paste, then use to cover the smaller 10x10cm (4x4in) cake. Smooth to achieve an even fi nish, then place in the fridge to chill.

3 To prepare your pattern, you can either print the letters out from a computer and trace it onto greaseproof paper, or you can draw it freehand. Carefully cut out your template letters using small scissors or a sharp craft knife, so that you are left with your chosen letter shapes.

4 Remove the bottom tier from the fridge, then position the cut-out shapes onto the surface as a mask. The shapes should stick straight onto the cake as it is covered with buttercream, but you can apply a very thin layer of butter or vegetable fat to the greaseproof paper if needed.

5 Prepare your sprinkles by pouring a mixture of red and white into a large shallow tray. With pieces of greaseproof paper between your hands and the cake to protect it, carefully lift the cake and place it into the tray of sprinkles with the front side down. Gently but fi rmly press it down so that the sprinkles adhere to the buttercream.

6 Remove the excess sprinkles with a cocktail stick, then carefully remove the paper mask. Repeat the same process on all of the sides of the cake.

7 Colour 200-300g (7-10½oz) buttercream with beige colouring paste, then use to pipe a buttercream rose onto the top of the bottom tier.

TIP If you use a small cake for this project it will make turning the cake in the sprinkles easier. If your cake is relatively big, you can use a spoon to sprinkle and gently press them all around the cake instead.

Love sprinkles cake


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By Annie Rigg

FOR THE CAKE

500g (1lb) mixed dried fruit

1 star anise

½ a vanilla pod, seeds removed

1 small cinnamon stick

4 cardamom pods, lightly bruised

250ml (9fl oz) Earl Grey tea, made with one tea bag and boiling water

1 strip of orange peel

1 tbsp clear honey


200g (7oz) light brown soft sugar

3 large free-range eggs, beaten

175g (6oz) plain fl our

1 tsp baking powder

a pinch of salt

50g (1¾oz) ground almonds

50g (1¾oz) shelled unsalted pistachios, chopped

50g (1¾oz) blanched almonds, chopped

TO DECORATE

4 tbsp apricot jam

300g (10½oz) natural marzipan

500g (1lb 1oz) ready-to-roll icing

200g (7oz) royal icing sugar

food colouring paste in green, red, black and yellow

white sugarpaste

white gum paste

royal icing

EQUIPMENT

piping bag

fi ne paintbrush

daisy cutters, in assorted sizes

1 The day before you want to bake the cake, chop the larger pieces of dried fruit so that they are all roughly the size of a large raisin. Put all the dried fruit and whole spices in a large mixing bowl with the hot Earl Grey tea, orange peel and honey. Stir well, cover loosely with clingfi lm, then allow to steep overnight.

FOR THE LADYBIRDS

1 Break off a small nugget of white sugarpaste, then wrap in clingfi lm and set aside to use for the eyes later. Tint the remaining sugarpaste red by gradually adding red food colouring paste and kneading it in until completely incorporated.

2 Break off a piece the size of a pecan and roll into a ball. Lay it on the work surface and fl atten it slightly. Using a fi ne, clean paintbrush and black food colouring paste, paint a triangular shape at one end of the ball for the head.

3 Use a skewer to press an indent down the back of each ladybird from the middle of the head to the bottom of the body, then paint the indent black. Paint an even number of dots on each side.

4 Make the eyes from the reserved white icing: roll two tiny amounts into balls and press onto the head. Paint a small black dot in the middle of each eye. Allow to dry for at least 2 hours, or preferably overnight.

FOR THE DAISIES

1 Very lightly dust your work surface with icing sugar, then roll out some white gum paste to a thickness of about 1mm (1/16in). Using daisy cutters in assorted sizes, stamp out shapes from the gum paste. Allow to dry on scrunched up parchment paper – this will give the fl owers a shapely curl.

2 Colour 2 tbsp royal icing using the yellow food colouring paste. Spoon this into a disposable piping bag, then pipe a yellow dot into the middle of each daisy. Allow to dry for at least 24 hours.

FOR THE CAKE

1 When you're ready to make the cake, preheat the oven to 150˚C/Gas Mark 2. Grease and line a 20cm (8in) cake tin.

2 Stir the dried fruit and pick out the whole spices and orange peel. Cream the butter and sugar together with an electric whisk or stand mixer until really light and fl uffy – at least 3 minutes.

Gradually add the beaten eggs, mixing well and scraping down the side of the bowl between each addition. Sift the fl our, baking powder and salt into the bowl. Add the ground almonds, nuts and plump dried fruit, then stir well with a rubber spatula or large metal spoon until the mixture is smooth and all of the ingredients are thoroughly incorporated.

3 Spoon the mixture into the prepared cake tin and spread level with the back of a spoon. Bake in the bottom third of the preheated oven for about 2 hours, or until a skewer inserted into the middle of the cake comes out clean. If the top of the cake is browning too quickly, cover it loosely with foil or parchment paper. Allow to rest in the tin for at least 30 minutes, then turn out onto a wire rack and allow to cool completely before wrapping in parchment paper and clingfi lm. Allow to mature for at least three days.

4 To decorate, warm the apricot jam to make it runny, then pass it through a sieve to remove any lumps. Brush it over the top and sides of the cake. Dust a work surface with icing sugar, then roll out the marzipan to a disc 35cm (14in) across. Roll the marzipan up on the rolling pin, then unroll over the cake to cover completely. Smooth the marzipan with your hands, then trim off any excess from the bottom of the cake. Brush a little boiled water over the marzipan. Dust the work surface with a little more sugar, then roll out the ready-to-roll icing and cover the cake completely in the same way. Allow to dry for at least 2 hours.

5 Tip the royal icing sugar mixture into a bowl, then whisk in enough cold water to make a smooth icing that will hold a ribbon trail. Tint it green using food colouring paste, then spoon into a disposable piping bag. Pipe daisy stalks over the cake and arrange the ladybird and daisies along the stalks, pressing them into the icing to stick. Allow to dry before serving.

Daisy chain cake✿ ✿ ✿

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FOR THE CAKE

one 12.5cm (5in) round cake

TO DECORATE

one 20cm (8in) round cake drum

500g (1lb 2oz) pink fl ower paste

500g (1lb 2oz) pale pink sugarpaste

500g (1lb 2oz) very pale pink sugarpaste

royal icing

pink edible paste colour

EQUIPMENT

large fi ve-petal blossom cutter

veining tool

peony cake top stencil

peony cake side stencil

stencil side fi xing kit

15mm (½in) wide dusky pink ribbon

1 First make the peony. Thinly roll out the pink fl ower paste and cut out two large fi ve-petal blossoms. Use a cutting wheel

to remove small 'V' sections of paste from the petal edges. Cover the paste you are not working on with clingfi lm.

2 To give the petals some texture, roll over each one with a ceramic veining tool. To do this, place the point of the tool in the centre of the fl ower and press down gently while rolling the tool in a radial movement across each petal.

3 Place the textured paste onto a foam pad and soften the edges with a ball tool. Hold the tool so it is half on the paste and half on the pad and stroke the edges – the more pressure you apply the more movement you will give to the petals.

4 Place one set of petals in a polystyrene cup former, then attach the second set of petals to the centre, arranging them so that they rest between the fi rst set. Add space and movement between the petals by inserting small sections of twisted paper towel between the two layers.

5 To create the inside petals, cut fi ve large blossoms from thinly rolled-out fl ower paste. Cover all but one of them to prevent them drying out. Use the veiner

tool and ball tool as before. Fold the edges of one petal into the centre, then fold again to create tightly curled petals. Add a little edible glue if necessary, but don't press the edges too tightly.

6 Repeat for the remaining petals, then stand each one up so that they all sit at right angles to the central base of the original blossom.

7 Pinch the paste together at the base of the non-vertical petals and place into the centre of the prepared outer petals, attaching with edible glue. Repeat using the four large blossoms.

8 Using a Dresden tool, open up and adjust the positioning of the petals. Add a little dust to the centre of some petals. Allow the fl ower to harden slightly.

9 Cover the cake and cake drum with the very pale pink and pink sugarpaste. Stencil the designs onto the top and sides of the cake using the royal icing, coloured with the pink edible paste colour. Place the sugar peony on the top of the cake to complete.

Pretty in pink


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Start the New Year with the latest cake decorating trends

– here are some of our favourites for 2015…


Start the New Year with the latest cake decorating trends

– here are some of our favourites for 2015…

Cake Boss Number Mini Cutters

John Lewis£10 per set

www.johnlewis.com

Complete Cake

Decorating Book

Lakeland£8.99

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Small Silicone Lace-Look Mat

Lakeland£9.99

www.lakeland.co.uk

Damask Rose StencilCake Craft World£5.50 eachwww.cakecraftworld.com

Farm Animal Mould SetKaren Davies Sugarcraft£19 for a set of 5www.karendaviescakes.co.uk

Start the New Year with the Start the New Year with the

P R O D U C T SP R O D U C T SDecorating

Edible Silk Lustre Colours

Rainbow Dust ColoursRRP from £2.35

www.rainbowdust.co.uk

Shoe Cutter

Set4D Model Shop

£40 eachwww.modelshop.co.uk

CDH10.Products.indd 40 18/12/2014 15:22


BirthdayD E C O R A T I O N S

CDH10.BirthdaysOpener.indd 41 17/12/2014 09:14


By Cake Craft World (www.cakecraftworld.co.uk)

FOR THE CAKE

20cm (8in) round cake, fi lled and crumb coated with buttercream

one cupcake, frosted and baked in a green paper case

TO DECORATE

edible glue

royal icing

Sugarfl air baby pink paste food colouring

coloured sugarpaste – we used Sattina sugarpaste in white, cerise

pink, mediterranean blue, chestnut brown, true red, regal purple, soft

green, blush pink

1 Colour some white sugarpaste with a very small amount of baby pink food colouring. Knead to combine well, then roll out and use to cover your 20cm (8in) round cake.

2 Roll out 500g (1lb 1oz) soft green sugarpaste, then use to cover the 37cm (15in) round cake drum. Alternatively, you could use a coloured cake board. Place the cake on top, fi xing into place with a small dab of royal icing.

3 Roll out some white sugarpaste to a thickness of 5mm (¼in), then cut out two large white circles. Attach these to the top of the cake using edible glue. We used the 88mm (3½in) cutter from the reversible six-piece circular cutter set.

4 For the wings and ears, roll out some dark pink sugarpaste and cut them out using the arum lily cutter. If you do not have this cutter, draw the wings and ears freehand with a pencil onto greaseproof paper. Cut them out, then lay onto your cake to make sure they are the right size and shape. When you are happy with your ear and wing templates, lay them on

Cute owl cake

SPECIAL EQUIPMENT

37cm (15in) round cake drum

cake smoother

non-stick rolling pin

a selection of circular cutters – we used reversible six-piece cutter set and Framar set of six-circle cutters

arum lily cutter

set of four heart cutters

paintbrush

cherry blossom cutter and mould set

Clikstix small font, lower and upper case alphabet cutters

veining tool

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CDH10.Birthdays.indd 42 17/12/2014 13:57


top of some rolled-out pink sugarpaste, then cut around the shapes with a small sharp knife. Attach with edible glue.

5 For the eyes, cut out two pale blue circles with a smaller cutter, then cut out another circle from the inside edge of the eye. For the pupils, cut out two small black circles. We used the 58mm (2¼in) cutter from the reversible set, then the 25mm (1in) cutter and 15mm (2/3in) circle cutters.

6 For the beak, feet and tummy, cut out a selection of heart shapes in red, lilac and purple sugarpaste using the set of four heart cutters.

7 Attach all the features to the cake with edible glue.

8 To make the tree branch, roll some brown sugarpaste into a ball, then into a long sausage shape about 25cm (10in) in length. Make several cuts at intervals for the twigs, as shown above.

9 Shape the branch by pulling out the twigs where you made the cuts and mould them into an irregular shape. For a bark effect, use a palette knife or the back of a

knife and score lines lengthways into the sugarpaste. Allow to harden slightly.

10 Attach the branch to the front of the cake with edible glue, then add two little pairs of cut-out hearts for the feet.

11 It’s personal choice whether you now wish to add a few leaves or cherry blossoms. We used the cherry blossom cutter and mould set for the fl owers. If you are short of time, you can use readymade icing fl owers. Attach to the cake with a little edible glue.

12 Roll out some red sugarpaste to a thickness of about 3mm (1/8in), then allow to dry for at least 5 minutes. Once it has fi rmed up, use the ClikStix alphabet cutters to cut out your chosen message. Lift up and rub your thumb over the cutter to remove any excess icing. Press the backing strip/ejector down to push the letter out from the cutter, then attach to the board with edible glue

13 Alternatively, you can pipe your message straight onto the cake using some coloured royal icing in a piping bag, or use an edible ink pen.

14 Shape the muzzle from an oval of white sugarpaste, then indent the mouth with the veining tool. Add a small red nose.

15 For the smaller owl, roll out some more pink sugarpaste, then cut out a circle the same diameter as the top of the cupcake. Place on top of the frosted cupcake and press down gently to secure.

16 Roll out some dark pink sugarpaste, then cut out the wings and ears as before – except this time use a smaller set of cutters. Repeat the process for adding the eyes, hearts and nose from various sugarpastes, again making sure the sizes are smaller. Assemble your owl on top of the cupcake, securing in place with a little edible glue.

17 Add your cupcake to the branch, using a little edible glue on the base of the paper case to attach securely. Allow to dry.



Birthday D E C O R A T I O N S

By Frances McNaughton

FOR THE CAKE TOPPER

35g (1¼oz) white sugarpaste

30g (1oz) black sugarpaste

tiny piece of pink sugarpaste

candy stick

edible glue

SPECIAL EQUIPMENT

cocktail stick

drinking straw

sharp, pointed scissors

thin palette knife

2.5cm (1in) heart cutter

1 Divide the white sugarpaste into about 25g (just under 1oz) for the body, 10g (1/3oz) for the head and a pea-sized piece for the cheeks and eyes.

2 Make the body into an egg shape with a candy stick for support.

3 Divide the black sugarpaste into four balls – two for the legs, one for the arms and one for the face, nose, ears, eyes and tail.

4 For the legs, form two of the black balls into pear shapes. Shape a foot at the fat end. Mark claws with a cocktail stick. Attach the narrow end of each leg to the body using a little edible glue.

5 For the arms, make one long sausage from the other black ball. Stick this on top of the body.

6 Make the head from a ball of white sugarpaste, approximately half the size of the body.

7 Cut out a black heart shape for the face, using the heart cutter.

8 Attach an oval of white onto the heart shape. Mark two curves, side by side, for

the mouth, by gently pressing into the sugarpaste with a drinking straw.

9 Make a black triangle for the nose and attach to the face.

10 For the eyes, press two tiny balls of white, then two even smaller balls of black, onto the heart shape. Stick the face onto the head. Attach the head onto the top of the body.

11 For the ears, make two small balls of black paste, then shape them slightly to make indents.

12 Make the tail from a small ball of black sugarpaste. Attach to the panda.

13 Stick on three small pink balls to each foot for the toe pads, and a larger one for the sole of the foot. Place your panda toppers on top of your chosen cake.

Panda cake topper

The projects and photography on pages 44-45 are taken from Sugar Animals by Frances McNaughton, published by Search Press, £4.99.



1 For the body, make a narrow oval from 15g (½oz) yellow sugarpaste. Push in a candy stick slightly longer than the body, as support.

2 Make the back from a thin oval of green sugarpaste. Roll it slightly longer than the body and stick onto the body, leaving a short point for the stumpy tail.

3 For the legs and arms, make four small balls of yellow and four smaller balls of green sugarpaste. Roll each one out to form long sausage shapes. Stick the green and yellow together, then roll again to make it smooth. Bend each sausage in the middle. Stick two onto the bottom of the body for legs, and two on the top, for arms.

4 For the hands and feet, make four small balls of yellow and four balls of red. Form each to a simple triangle and fl atten. Stick the red triangles to the yellow ones. Cut to form four fi ngers, then smooth the cut edges with your fi ngers. Put the hands and feet into a plastic sandwich bag to

stay soft and set aside while you make the other parts.

5 Make a long oval of green sugarpaste for the head, and a smaller long oval of yellow sugarpaste. Press these together, then roll each end to a point. Stick the head on top of the body. Mark two little nostrils with a cocktail stick. Position the arms while they are still soft.

6 Stick the hands and feet in position.

7 For the eyes, make two small pea-sized pieces of green sugarpaste. Stick a slightly smaller ball of red sugarpaste on each, then stick an even smaller ball of black sugarpaste on top of that. Stick the eyes on top of the head.

Frog cake topperBy Frances McNaughton

FOR THE CAKE TOPPER

25g (1oz) yellow sugarpaste

15g (½oz) green sugarpaste

small amounts of red and black sugarpaste

candy stick

edible glue

SPECIAL EQUIPMENT

cocktail stick

sharp, pointed scissors

thin palette knife

plastic sandwich bag


By Fiona Pearce

FOR THE CAKE

enough cake to cut out three 15cm (6in) circles, about 4cm (1½in) high

450g (1lb) buttercream

TO DECORATE

575g (1lb 4oz) eucalyptus sugarpaste

1 tbsp royal icing in a piping bag, fi tted with a no. 2 round piping tube

fl ower paste – 50g (1¾oz) white, 30g (1oz) each pink and green,

20g (¾oz) lilac

edible pearls

SPECIAL EQUIPMENT

15cm (6in) round cake card

20cm (8in) round cake board covered with eucalyptus sugarpaste and edged

with ribbon

cutters – scalloped circles 4cm (1½in) and 5cm (2in), assorted blossom

plunger cutters, metal hydrangea cutter and veining mould, small leaf plunger

no. 2 and no. 3 round piping tubes

narrow satin ribbon – at least 70cm (27½in) long and no more than

5mm (¼in) wide

double-sided tape

foam mat

ball tool

PREPARING THE CAKE

1 Trim the crust off the cake with a serrated knife. Place the round cake card on top of the cake, then cut around the card, being careful to hold your knife straight and not at an angle. Repeat to cut out three rounds of cake. If the rounds are not even in height, gently pull a cake leveller through each one to make them uniform.

2 Use a spatula or palette knife to spread buttercream evenly onto the cake. Try not to add too much, otherwise it will ooze out of the side of the cake. Add the next layer of cake on top and spread with buttercream as before, then top with the fi nal layer of cake.

3 Crumb coat the assembled cake with a thin layer of buttercream. It is easiest to add more buttercream than you need to start with, then scrape off any excess once it has been applied evenly to the whole cake.

4 Place the cake in the fridge until the crumb coat has set (usually about 1 hour). This will make the cake fi rm so that it is easier to apply the sugarpaste.

5 Once the crumb coat has set, knead the eucalyptus sugarpaste well until it is soft and pliable. Using a large non-stick rolling pin, roll out the sugarpaste in a rough circle shape on a non-stick board until it is approximately 5mm (¼in) thick. Lift the sugarpaste off the board with the rolling pin and lay it gently over the cake.

6 Use your hands to smooth the sugarpaste over the top and down the side of the cake. Try to work as quickly as possible to make sure that the sugarpaste doesn’t tear on the edge of the cake. As the sugarpaste is smoothed down the side, you may fi nd that it starts to form pleats towards the base of the cake. If this happens, gently lift the sugarpaste away from the side of the cake and smooth it down so that it lays fl at against the cake. Don’t smooth over the top of pleats, as it will leave a crease in your sugarpaste.

7 Trim off any excess sugarpaste from around the base of the cake using a small sharp knife.

8 Use a smoother – preferably two if you have them – to polish the top and sides of the cake. This will help press out any air bubbles that may be trapped under the sugarpaste and will give your cake a nice smooth fi nish.

9 Attach the cake to the centre of the cake board with royal icing.

FOR THE SUGAR DOILIES

1 Knead the white fl ower paste until it is soft and pliable. You will know when it is ready to use because it will be stretchy like chewing gum.

2 Using a small non-stick rolling pin, roll out the white fl ower paste thinly onto a non-stick board and use the 4cm (1½in) scalloped circle cutter to cut out two scalloped circles, and the 5cm (2in) cutter to cut out seven scalloped circles.

3 Use the end of the no. 2 and no. 3 piping tubes to cut out small holes in the scalloped circles to create a doily pattern. You can make the design as simple or as detailed as you desire, but I have used the no. 3 tube to cut out a hole in each scalloped section, and then the no. 2 tube to cut out two smaller holes between each scalloped section.

4 Once you have created your doily pattern, cut fi ve of the larger doilies in half, then stick them around the base of the cake with a little water or edible glue applied to the back of them with a fi ne paintbrush. The fl at edge should touch the cake board.

5 Trim the base of the cake with the satin ribbon, securing it in place with a little double-sided tape.

6 Attach the remaining two large and two small doilies at the front of the cake, overlapping them slightly and securing them in place with water or edible glue.

FOR THE BLOSSOMS

1 Knead the white and pink fl ower pastes separately until soft and pliable.

2 Using a small non-stick rolling pin, roll out the fl ower paste thinly on a non-stick board, then cut out an assortment of daphnes, blossoms and star fl owers. Place them on a foam mat to dry. You can make as many fl owers as you like, but

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this design used nine daphnes (fi ve white and four pink), two star fl owers in pink and seven small blossoms in pink. Wrap up the leftover paste in clingfi lm to use later.

3 Press the small end of a ball tool into the centre of each fl ower to shape it. The more you press down, the more your fl owers will form into a cupped shape. If your ball tool sticks to the fl ower as you press into it (this often occurs when the fl ower paste is very fresh and sticky), leave the fl owers to dry for a few minutes before shaping them. But don’t leave them for too long, otherwise they will crack when you press the ball tool into them.

4 Pipe a small dot of royal icing into the centre of each fl ower, then leave them to dry for about an hour. If you prefer, you can attach edible pearls to the centre of the fl owers using royal icing.

FOR THE RUFFLED BLOSSOMS

1 Using a small non-stick rolling pin, roll out the white fl ower paste thinly on a non-stick board. Cut out three scalloped circles with the 4cm (1½in) cutter.

2 Fold each circle in half, then in half again. Squeeze the base of each blossom together to secure the ruffl es in place.

FOR THE HYDRANGEAS

1 Using a small non-stick rolling pin, roll out the lilac fl ower paste thinly on a non-stick board. Use the metal hydrangea cutter to cut out however many hydrangeas you want to use – this design uses three.

2 Place the hydrangea fl owers one at a time into one side of the veining mould. Close the mould over the top of the fl ower, then press fi rmly to imprint the pattern into both sides of the fl ower.

3 Open the veining mould, then remove the fl ower and leave to one side to dry. The hydrangeas can be shaped into a

more cupped shape by pressing a ball tool into their centres (before they have dried) while they are on a foam mat.

FOR THE LEAVES

1 Knead the green fl ower paste until soft and pliable. Using a small non-stick rolling pin, roll out the fl ower paste thinly on a non-stick board. Press a small leaf plunger cutter fi rmly into the paste, then push down the plunger to imprint veins into the leaf.

2 Pinch the base of each leaf into a ‘V’ shape, then leave to one side to dry. You can make as many leaves as you like for your cake – this design uses fi ve.

DECORATING THE CAKE

1 When you are ready to decorate the cake, pipe a small amount of royal icing onto the back of each fl ower and leaf and stick them into position on the cake and cake board.

2 To complete the design, use royal icing to attach a few edible pearls to the cake.



By Rosalind ChanFOR THE CAKE

one 20cm (8in) round cake, 15cm (6in) deep



TO DECORATE

one 35cm (14in) round cake board

one 8cm (3in) round styrofoam block, 1cm (½in) deep

one 10cm (4in) round Styrofoam block, 1cm (½in) deep

1.8kg (4lb) dark chocolate sugarpaste

about 1.65kg (3½lb) pink sugarpaste

about 250g (9oz) black sugarpaste

white lustre dust

white royal icing

gum glue

about 1.4kg (3lb) dark brown modelling chocolate

mini macaroons

pink and pearl airbrush colours

SPECIAL EQUIPMENT

cake dowels

piping bag

no. 1.5 piping tube

metal ball tool

foam pad

paintbrushes

pizza cutter

greaseproof paper

poodle and Eiffel Tower templates (see pages 112-113)

CAKE PREPARATION

1 Roll out the pink sugarpaste, then use to cover the 35cm (14in) round cake board.

2 Texture the cake board by pushing or indenting the surface of the sugarpaste with the back end of a paintbrush.

3 Cover the 20cm (8in) round cake with dark chocolate sugarpaste.

4 Cover the 15cm (6in) round cake with pink sugarpaste.

5 Cover the 10cm (4in) round cake with dark chocolate sugarpaste.

6 Cover the 8cm (3in) Styrofoam block with dark chocolate sugarpaste, then cover the 10cm (4in) Styrofoam block with black sugarpaste.

FOR THE BOTTOM TIER

1 Attach the bottom tier to the centre of the covered cake board using royal icing. Dowel the bottom tier.

2 Roll a piece of dark brown modelling chocolate into a sausage measuring about 75cm (30in) long. Flatten and roll the sausage to about 3mm (1/8in) thick. Cut it into 2.5cm (1in) width strips.

3 Brush some gum glue onto the bottom of the strip, then attach it to the top side of the cake. Always start with the top row and work down the sides of the cake. Using your fi ngers, create waves or frills on top of the strip.

4 Repeat until the side is covered with the modelling chocolate strips. Pipe pink royal icing dots on the edge of the frills.

FOR THE MIDDLE TIER

1 First measure the circumference of the tier. Cut a length of greaseproof paper to the exact length of the tier’s circumference. Fold the paper into equal sections of about 1cm (½in) wide.

2 Open and wrap the paper around the tier. Position the strip around the sides of the cake at the top and hold it in position with a pin. The paper strip should wrap comfortably around the cake.

3 Using a scriber or pin, prick a tiny hole above each of the folded lines on the paper onto the cake, to mark the division. Remove the paper.

4 Use a piping bag fi tted with a no 1.5 and fi lled with white royal icing to pipe two layers of dropped stringwork connecting the dots. The longer dropped stringwork should extend 2.5cm (1in) from the top and the shorter dropped stringwork should extend about 1cm (½in) from the top.

5 Pipe another layer of overlapping dropped stringwork about 1.5cm (2/3in)from the top over the two layers of dropped stringwork.

6 Using tip no. 1.5, pipe vertical rows of three dots, alternating with vertical rows of two dots, in the centre under each row of the dropped stringwork.

7 Roll modelling chocolate thinly to a thickness of about 3mm (1/8in). Cut fi ve poodle shapes, using the template on page 112.

8 Using the paper technique described before, fold the paper strip into fi ve segments. Mark the segments on the cake. Position the fi ve poodle shapes at the marked points on the side of the cake, at the bottom.

9 Roll tiny white sugarpaste balls, then attach them to the head, tail and legs of the poodle. You will need to make about 10 balls for each poodle.

FOR THE TOP TIER

1 Repeat steps 1 to 5 of the directions for the bottom tier to create the frills on the sides of the cakes. The sausage shapes in step 2 should be rolled into smaller lengths of 40cm (16in) instead.

EIFFEL TOWER BASE

1 For the Eiffel Tower base, use the covered 10cm (4in) Styrofoam block. Use the same paper technique as described above to divide the 10cm (4in) base into 1cm (½in) sections.

A Parisian afternoon

This project is taken from Creative Cakes by Rosalind Chan, photography by Mike McColl, published by Whitecap Books, £15.99.



2 Use a piping bag fi tted with a no. 1.5 tip and fi lled with royal icing to pipe a layer of dropped stringwork around the base at the marked points on the sides. The fi rst row of dropped stringwork should extend down to about 6mm (¼in) from the top of the cake.

3 Use a piping bag fi tted with a no. 1.5 tip and fi lled with black royal icing to pipe another three rows of dropped stringwork underneath the fi rst row of white dropped stringwork, so that the last row of dropped stringwork almost touches the base of the Styrofoam.

4 Pipe a dot with the same tip on top of each of the marked areas where the dropped stringwork connects.

FOR THE EIFFEL TOWER

1 When piping this structure, make sure to give yourself plenty of time. Begin at least a week prior to doing the cake. Drying takes longer on humid days, and because the pieces are so fragile and intricate the chances of breakage are extremely high. Leave yourself plenty of time for eye breaks and to repipe any broken pieces. Always pipe additional pieces of the templates, to allow for breakage.

2 Cut a piece of greaseproof paper large enough to fi t over all of the Eiffel Tower template sections on page 113.

3 Use a piping bag fi tted with a no. 1.5 tip and fi lled with black royal icing to start piping the outlines of the template.

4 Leave the pieces to dry at least for 24 to 48 hours, before removing them from the paper for assembly.

ASSEMBLY

To assemble the pieces, you will need to fi ll a piping bag fi tted with no. 1.5 tip with black royal icing.

BASE

1 Remove the pieces very carefully from the greaseproof paper.

2 Cut a piece of foam to the same height as the base pieces and the width of piece number 2 on the templates.

3 Join the four base pieces together with black royal icing, leaning the pieces against them.

4 Pipe a small bead border with black royal icing to join the pieces together. Overpipe the seams with a zig-zag border to strengthen them.

5 Leave the base to dry for 24 hours.

6 Pipe a line of icing underneath piece number 2 on the four edges.

7 Place piece number 2 on top of the base. Pipe a bead border to join the piece to the base.

MIDDLE SECTION

1 Follow the steps for joining the base to create the middle section. Change the foam to fi t the height of the middle section and the width of piece number 5.

2 Leave to dry for 24 hours.

3 When dry, attach the middle section to the base section by piping a line of royal icing at the corners of piece number 2.

4 Place the middle section on top and pipe royal icing into any gaps. Allow to dry for a few hours.

TOP SECTION

1 Pipe icing along the bottom of piece number 7 and on the corners of piece number 5.

2 Place piece number 7 onto piece number 5, then stick the second piece of number 7 in place. Ensure that the pieces are stuck together. Repeat this process with the balancing two pieces of number 7, then allow to dry for 24 hours.

FINISHING THE EIFFEL TOWER

1 When the tower is fully dried, begin attaching the accent pieces with royal icing. Overpipe the seams with additional zig-zag borders wherever you think they might not be secured or sturdy enough. Finish off the tower by attaching piece number 10.

FINAL ASSEMBLY

1 Use royal icing to position the middle 15cm (6in) tier on top, in the centre of the already dowelled bottom 20cm (8in) tier. Dowel the 15cm (6in) tier.

2 Repeat step 1 above for the 10cm (4in) top tier. Ensure that you insert at least three dowels of the same height as the cake into the 10cm (4in) cake tier underneath the 8cm (3in) Styrofoam, to support the weight of the Eiffel Tower.

3 Attach the 8cm (3in) pre-covered styrofoam to the top of the 10cm (4in) tier with royal icing.

4 Attach the 10cm (4in) covered piece of Styrofoam to the top of the 8cm (3in)piece with royal icing.

5 Attach the mini macaroons at the base of the 20cm (8in) tier on the cake board, using a little royal icing

6 Pipe a white royal icing bead border at the bottom of the 15cm (6in) pink tier and at the bottom of the 10cm (4in) Styrofoam with a no. 1.5. tip.

7 Lastly, very carefully pipe some small dots of black royal icing onto the feet of the Eiffel Tower and place it on the 10cm (4in) piece of Styrofoam. Allow the royal icing to fully dry for a few hours before moving the cake.

TIP The iris that can be seen to the bottom right hand side of the cake is the national fl ower of France. To fi nd out how you can create the fl ower yourself from gumpaste, see the full tutorial in Rosalind Chan's Creative Cakes book – fi nd full details on page 49.





FOR THE CAKE


235g (8oz) caster sugar

4 medium free-range eggs, lightly beaten

170g (6oz) self-raising fl our

70g (2oz) plain fl our

70g (2oz) ground almonds

fi nely grated zest of 1 orange

3 tbsp squeezed orange juice

TO DECORATE

25cm (10in) cake board, iced with lilac sugarpaste

jam

buttercream

1kg (2lb 2oz) Renshaw White Ready to Roll icing

food colour paste in purple, orange, green and black

super white powder

TO BAKE THE CAKE

1 Preheat the oven to 170°C/Gas Mark 3. Grease and line a 20cm (8in) round cake tin with baking paper.

2 Place the butter and caster sugar in a bowl, then beat until light and fl uffy. Add the beaten egg a little at a time, beating thoroughly between each addition.

3 In another bowl, sift together the self-raising fl our, plain fl our and ground almonds. Fold the fl our into the mixture with the orange zest and juice to make a soft dropping consistency.

4 Turn the mixture into the prepared cake tin, then bake in the oven until risen and golden brown. Leave in the tin for a few minutes, then turn out onto a wire rack to cool.

TO DECORATE

1 Split the cake using a sharp knife, then sandwich with jam and buttercream.

2 Place the sponge cake on the iced 25cm (10in) cake board, then cover the cake with a thin layer of buttercream.

3 Knead the white ready to roll icing until pliable, then roll out on a surface lightly

dusted with icing sugar. Gently lift the icing over the cake, and smooth down with the palm of your hand.

4 Trim any excess icing with a sharp knife. To give sheen to the surface, smooth the whole cake over with the palm of your hand. Leave to set for 24 hours.

5 Find a pretty fl ower pattern you would like to paint on top of your cake. If you cannot draw free hand, trace the picture onto greaseproof paper.

6 Place the pattern on top of the cake, then gently emboss the pattern onto the icing. Alternatively, if you fi nd a fl ower cutter you like, gently press this into the icing when the icing is soft.

7 Add super white powder to the food colour paste of your choice to get different shades of colour, and to slightly dry up the food colouring so it is not too wet when you paint onto your cake.

8 A little water can be added to adjust the consistency of the edible paint. Follow the pattern you have embossed onto your cake as a guide.

9 Once your decoration is dry, trim the base of the cake with lilac ribbon.

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By Britt Whyatt from She Who Bakes (www.shewhobakes.co.uk)

FOR THE CAKE

two 20x25cm (8x10in) cakes

TO DECORATE

33cm (13in) square cake drum, iced with white sugarpaste

1.5kg (3lb 3oz) red sugarpaste

modelling paste in white, black, grey, blue and red

SPECIAL EQUIPMENT

paintbrush

edible glue

icing spacers

cake smoothers

royal icing

set of circle cutters

scriber tool

scalpel and cutting wheel

silver lustre dust

rejuvenator spirit

dried spaghetti

black edible ink pen

1 Bake your cakes according to your favourite recipe, then allow them to cool completely before carving.

2 Stack the two cakes straight on top of each other. Cut a length off the side to make a better car width and round off the corners with a sharp knife.

3 Carve the back of the cake in a slope for the boot. Carve into the front of the cake and slope down from the top to create the bonnet.

4 Carve two indents into the bonnet to create the shape of the headlights.

5 Split and fi ll your cake with your desired buttercream or ganache. Stack your cakes back onto each other, then leave to set. Crumb coat the cake with your chosen buttercream or ganache.

6 Knead your sugarpaste before rolling out. If the sugarpaste is sticky or your hands are warm, sprinkle lightly with cornfl our. Lightly dust a smooth work surface with cornfl our to prevent it from sticking.

7 Roll out your sugarpaste to a thickness of 5mm (¼in). If it helps, you can use icing

spacers which are perfect for this. Make sure you roll enough to cover your cake.

8 Gently lift the icing over the rolling pin, then transfer to the cake and use to cover it completely.

9 Shape the sugarpaste to the sides of the cake using your hands, then smooth over with the cake smoothers. I recommend using a smoother because the pressure of your hands may leave impressions on your sugarpaste.

10 Beginning in the middle of the cake top, gently rub the sugarpaste onto the cake. Start on one side and, by a process of gently lifting any creases out and lifting down onto your cake, you can secure the sugarpaste all the way around. If an air bubble appears, use a scriber tool to gently pop the bubble and smooth the air out.

11 Use your smoother to mark the sugarpaste at the base of the cake, then trim the excess using a palette knife or a sharp knife. Once your icing has dried, fi x the mini to the covered cake drum using a little buttercream.

Mini cake

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DECORATING THE CAR

1 For the wheels, roll out the black modelling paste thickly, then cut out four circles. Roll out thinner grey modelling paste, then cut smaller circles. Stick these together and leave to dry. Once dried, fi x to the sides of your mini with edible glue.

2 For the windows, roll out black modelling paste and cut freehand to fi t using a cutting wheel. Fix to the mini using a little edible glue. Roll a sausage of white modelling paste, then stick around the windows as a border. Once this has dried, paint silver using an edible paint made from silver lustre dust and a dash of rejuvenator spirit.

3 For the grill, roll out some grey modelling paste and cut out an oblong. Create the lines using your cutting wheel. Fix this to the front of the mini with a little edible glue.

4 For the headlights, roll out some white modelling paste, then cut out two large circles, four medium circles and two small circles. Paint a silver border around the largest circles – these will be the main

headlights. Paint all four medium circles silver – these will be the secondary headlights – and leave the smallest ones white. Fix these to the front of your mini.

5 For the wing mirrors, roll a smooth round ball of white modelling paste and taper one end. Secure these into your mini using dried spaghetti and some edible glue.

6 For the rest of the bonnet decoration, simply cut two rectangles of white modelling paste for the stripes and cut a small circle and two wing shapes for the badge. Once dried, write mini using a black edible ink pen.

7 For the roof, cut a square of white modelling paste to fi t the top. Then, using a template of the union fl ag, cut the cross and triangle design free hand using your cutting wheel. Fix to the roof using a little edible glue.

8 Finish your cake by adding a ribbon to the edge of the cake board. If desired, add a personalised message.



By Trudy Mitchell from JellyCake (www.jellycake.co.uk)

FOR THE CAKE

one 20.5cm (8in) round cake, 7.5cm (4in) deep

buttercream

TO DECORATE

1.25kg (2lb 12oz) blue sugarpaste

150g (5¼oz) pale brown sugarpaste

white royal icing

fl ower paste – 50g (1¾oz) white, 25g (1oz) green, 25g (1oz) pink, 25g

(1oz) blue, 75g (2¾oz) black, and 25g (1oz) yellow

light soft brown sugar

SPECIAL EQUIPMENT


one 20cm (8in) round cake board, 4mm (¼in) in depth

pink and brown food colour pens

small fi ve-petal blossom cutter

blue ribbon, or similar trimming

Trex

edible glue

ribbon cutter or sharp knife

icing smoothers

medium-sized paintbrush

no. 2 icing nozzle with piping bag

alphabet cutters

ball tool and foam mat

Surfi ng fun birthday cake



1 Level the top of the cake using a large serrated knife. Cut each cake in half, then dot some buttercream on the cake board and place the bottom layer of cake on the board. Spread the cake with a layer of buttercream, place the other half on top and press down lightly. Crumb coat the cake, then chill in the fridge for 30 minutes.

2 To cover the cakes, knead the blue sugarpaste until pliable, then roll out until about 3mm (1/8in) thick. Cover the cake, smoothing all over with the icing smoother and trimming away any excess from around the bottom with a sharp knife. Ice the 27cm (11in) cake drum with the pale brown sugarpaste, then set the cakes and board aside to dry.

3 To make the surfboards, knead the green fl ower paste until pliable, then roll out. Using the surfboard template on page 112, cut out one board. Repeat with the pink and blue fl ower paste, cutting one board each, then again with the white fl ower paste cutting two boards. Leave these to dry with the very front point of the board slightly raised.

4 While the boards are drying, they can be decorated. Roll out the green fl ower paste and cut two strips the length of the boards – 2mm (1/8in) wide and 5mm (¼in) long. Paint the wider strip with a small amount of edible glue, then place down the centre of the pink surfboard, trimming the top and bottom. Glue the narrow strip along the centre of a white surfboard, trimming as before. While the green fl ower paste is rolled out, cut out the name of the birthday girl or boy using the alphabet cutters, then attach to the blue surfboard with edible glue. Roll out the pink sugarpaste, cut two 2mm (1/8in) strips, then attach to either side of the blue strip on the white surfboard. Cut three fl owers from the pink paste and use the no. 2 nozzle to cut out a small round in the centre of each fl ower. Glue the fl owers to the green surfboard, then roll a very tiny sausage of pink paste and attach to the centre of each fl ower to create the fl ower stamen.

5 Assemble the cake by placing some royal icing in the centre of the cake board, then centrally position the cake onto the board. Leave for 30 minutes. Trim the base board with ribbon.

6 To decorate the cake with the waves, roll out the remainder of the blue sugarpaste.

Use a ribbon cutter or knife to cut strips of sugarpaste 2cm (¾in) wide, then cover the strips with cling fi lm to prevent from drying out. Starting at the top of the cake, lightly paint the sides of the cake with cooled, boiled water. Take a strip of sugarpaste and attach to the cake, leaving about one-third above the top of the cake and two-thirds sticking against the side of the cake. Wrap the strips completely around the top, carefully joining them as you go. Gently shape the top part of the wave to form curves and dips.

7 Paint the cake below the fi rst wave with water, then attach the next strip by pressing the bottom two-thirds of it against the cake so that it slightly overlaps. Shape the top of the wave into dips and curves. Repeat, layering the waves until the last layer meets the base board. When the strips are dry, pipe some royal icing onto the tips of some of the waves to create a breaking effect. Take the undecorated white surfboard and lightly ice it to the top of the cake.

8 To make the surfi ng girl, roll a small piece of black fl ower paste into a sausage shape 1cm (½in) wide and 9cm (3½in) in length. Cut in half – these will be the legs. To shape the knee, use the blunt side of the knife to score a line 1cm (½in) in from one end of each leg, then bend. Paint the underside of the legs with edible glue, then fi x each one with the bent end sitting on the top of the cake.

9 Form a 4cm (1½in) ball of black fl ower paste into a round rectangle for the body. At one end, pinch together the paste and roll to form a neck. Push a cocktail stick through the centre of the body, then fi x the body centrally on top of the legs using some glue. Push the end of the cocktail stick into the cake, making sure to leave around 1cm (½in) of the cocktail stick showing from the neck. Roll two 5mm (¼in) thick sausages for the arms. Using the blunt end of the knife, press it into each arm about halfway along the length, then bend slightly to form the elbow. Fix the arms to the body with a small amount of edible glue, shaping them into position.

10 For the hands and head, take a piece of white fl ower paste, enough to form a 2.5cm (1in) ball, then add a tiny amount of pink fl ower paste to it and knead to create a pale fl esh colour. Remove two

small 5mm (¼in) balls of the pale pink paste, then roll them into cone shapes. Flatten the fat end of the cone, then use a sharp knife to make four cuts to create fi ngers. Very carefully roll each fi nger to give a rounder shape, then glue the hands to the end of the arms so that they rest on the legs.

11 Set aside a tiny ball of pale pink paste to form the nose, then roll the remaining paste into a ball and shape it into an oval to create a chin. Rest it on a foam pad or a balled up piece of kitchen towel while you make the features. Take two tiny balls of white fl ower paste and fl atten, using the ball tool, to make two shallow indents in the head as eye sockets. Lightly glue the white circles into the indents. Take two tiny balls of blue, slightly smaller than the white balls, then fl atten and glue each one to the bottom right of the whites of the eyes. Take two very tiny balls of black fl ower paste, fl atten, then place to the bottom right of the blue. Using the brown food colour pen, draw a thin line over the top of each white of the eye, then draw on the eyebrows.

12 Take the tiny ball of pale pink colour and glue in place for the nose. With a sharp knife, cut a very shallow semi-circle for the mouth and gently tease the circle open, top and bottom, to create lips. Use the pink food colour pen to colour the lips, then secure the head to the body, pushing it onto the cocktail stick.

13 To create the hair, knead the yellow fl ower paste until pliable, then roll small balls of paste until you have lots of very thin sausage shapes. Paint the top and back of the head with edible glue, then apply the hair a strip at a time. To give some curl to it, very carefully wrap the sausage shapes around the thin end of a paintbrush and gently push them off – this will create ringlets. Leave them to dry slightly before applying to the head.

14 To fi nish the cake, ice short wavy lines of royal icing around the surfer’s legs, on the top of the cake, to give the illusion of ripples in the water. Paint a small amount of water around the board and at the base of the cake, then sprinkle the brown sugar around to look like sand. Secure the surfboards to the cake using a little royal icing.

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By Maisie Parrish

FOR THE CAKE TOPPER

98g (3½oz) white modelling paste

white vegetable fat

dark brown food colour paste

pearlescent light silver and pale blue edible paint

edible glue

sugarpaste – 150g (5½oz) teddy bear brown, 84g (3oz) grey,

21g (¾oz) pale blue, 4g (1/8oz) black, and 1g (1/16oz) pink

CMC powder

SPECIAL EQUIPMENT

wood impression mat

2cm (¾in) circle cutter

foam pad

sugar press (or clean garlic press)

knife tool

tapered cone/ball tool

smiley tool

THE BODY AND LEGS

1 To make the body, roll 53g (1¾oz) grey sugarpaste with CMC added into a fat cone shape. Place the shape onto a card in a lying position, then lift up the back end of the cone and support with foam.

2 Apply a coat of edible glue over the body. Soften 30g (1¼oz) grey sugarpaste with white vegetable fat, then fi ll the cup of the sugar press. Extrude short strands to make the hair, then use to cover the body.

3 For the front paws, you will need 14g (½oz) of white modelling paste equally divided. Roll each piece into a fat cone shape and make a diagonal cut at the top. Using the rounded end of a knife tool, mark the paws using long vertical strokes to resemble hair. Push a piece of dry spaghetti into the end of each leg and insert into each side of the body.

4 For the back paws, make only the white paws using 8g (¼oz) of white modelling paste, equally divided and rolled into two fat cone shapes. Using the rounded end of a knife tool, mark the paws and attach to either side of the body.

THE HEAD

1 To make the head, roll 30g (1¼oz) white modelling paste into a smooth ball, then indent half of the ball to shape the muzzle. Using the knife tool, mark a line down the front of the face. At the top of the line, mark a hole for the nose with the pointed end of a tapered cone/ball tool, then at the bottom of the line, mark a mouth with the smiley tool. Use the

pointed end of tapered cone/ball tool to make a hole to open the mouth in the centre of the smile and to indent two holes for the eyes. Using the rounded end of the knife tool, feather all around the sides and back of the head.

2 To make the tongue you will need a very small amount of pink sugarpaste rolled into a sausage shape. Push one end into the mouth, then indent a line down the centre with the knife tool.

3 For the eyes, roll two very small balls of black sugarpaste into balls, then attach into the holes. Set the rest aside.

4 Begin to build up the face by taking a very small amount of white modelling paste and rolling it into a fl attened cone shape. Mark lines down the shape with a knife tool, then make a straight cut at the top. Place this at the centre of the muzzle and bring it down around the cheeks. Make another piece in the same way using a very small amount of white modelling paste for the other side.

5 To make the nose, take off enough from the leftover black sugarpaste to make a small cone shape, then attach inside the hole at the end of the muzzle.

6 Add two eyebrows by dividing a very small amount of white modelling paste equally and rolling each piece into a fl attened cone shape. Mark the lines with a knife tool, then arch the pieces and attach around each eye.

7 To make the ears, equally divide a small amount of white modelling paste and make two fl attened cone shapes. Using

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the rounded end of the knife tool, feather the lines on the ears and attach to each side of the head.

8 Make a fringe using a small amount of white modelling paste rolled into a fl attened cone shape and feathered with the rounded end of a knife tool. Arrange the fringe from the back of the head and over one eye. Using a soft paintbrush, add some touches of pearlescent light silver paint to one ear and the fringe.

THE WOODEN FLOORBOARDS

1 To complete the wooden fl oorboards, you will need 150g (5½oz) of teddy bear brown sugarpaste with CMC added. Roll out with a rolling pin, then place a wood impression mat over the top and roll over again to make the woodgrain impression.

2 Trim around the edges to make the paste the size of the mat, then divide the piece into two planks. Make two and set them out in an irregular shape. Secure the completed dog to the wooden fl oor with edible glue.

THE PAINT CAN

1 To make the paint can, you will need 20g (¾oz) of white modelling paste, rolled into a fat sausage shape and fl attened at both ends with your fi nger. Mark a circle at the top of the pot with a 2cm (¾in) circle cutter, then place the paint can on its side beside the dog. Make a band to go around the paint can using a small amount of black sugarpaste, rolled out and cut into a strip measuring 1x7cm (½x2¾in).

2 To create the spilled paint, take 10g (¼oz) pale blue sugarpaste, then fl atten between your fi ngers and pull out the edges to resemble moving paint. Attach the fi rst piece a little away from the can. Take a further 10g (¼oz) blue sugarpaste and shape again, this time attaching one end to the can and overlapping the fi rst paint spill. Add some further spots of paint here and there. Using a soft brush, paint on some pearlescent pale blue edible paint.

THE PAINTBRUSH

1 To make the paintbrush, take 20g (¾oz)

white modelling paste and colour with some dark brown paste food colour. Roll the paste into a ball, then lengthen the ball with your fi nger, pulling out the handle. Press the other end with your fi nger, making a wooden spoon shape. Using a knife tool, make a straight cut halfway across the rounded end.

2 To make the bristles, roll a small amount of grey sugarpaste into a fl attened sausage shape. Using a knife tool, mark the bristles, then attach to the end of the paintbrush with edible glue.

3 Roll a small amount of blue sugarpaste into a sausage shape and fl atten. Attach to the end of the bristles, then paint on some pale blue pearlescent edible paint.

4 Attach the paintbrush to the fl oor and place the dog's paw over the handle. Add a little of the pale blue pearlescent paint to the dog's paws.

TIP Make sure the dog’s head is square rather than long.


58 CakeDecoration H E A V E N Spring58 CakeDecoration H E A V E N Spring



By Lindy Smith

FOR THE CAKE

three round cakes – 20cm (8in), 15cm (6in) and 10cm (4in), fi lled and crumb

coated with buttercream

TO DECORATE

one 30.5cm (12in) round cake drum

three round cake boards – 20cm (8in), 15cm (6in) and 10cm (4in)

1.5kg (3lb) white sugarpaste

1kg (2¼lb) pink sugarpaste

modelling paste – 200g (7oz) pink, 150g (5½oz) light blue, 125g (4½oz)

yellow, 75g (3oz) lime green, 25g (1oz) each of dark blue, white and red,

and 15g (½ oz) dark green

white royal icing

edible glue

SPECIAL EQUIPMENT

cutters – round pastry cutters, elegant hearts, fl at fl orals set 1, large fl at fl oral, scroll and petal set, daisy centre stamp,

fantasy fl ower, daisy marguerites

stencils – Japanese fl ower and scroll pattern sheet, Chinese fl oral circle

piping tubes – no.s 2, 4, 16, 17 and 18

piping bag

sugar shaper

15mm (½in) wide bright pink ribbon

icing spacers

1 Place the cakes on the appropriate sized cake boards, then separately cover all the cakes with white sugarpaste.

2 Cover the cake drum with pink sugarpaste. Leave to dry.

3 Dowel and stack the cakes on the covered cake board.

4 Add a 4cm (1½in) wide pink modelling paste band to the base of the cake on the bottom tier.

5 Emboss some thinly rolled-out blue modelling paste with the Japanese fl ower and scroll stencil. Cut out large circles using the round pastry cutters, then cut across the circles and attach in place abutting the pink strip and each other.

6 Roll out a 7.5cm (3in) wide strip of lime green modelling paste between narrow icing spacers. Using the pastry cutters, remove parts of circles from one long edge, so that the strip can be easily abutted to the blue circles. The strip might stretch slightly as you lift it. Once in position on the cake, take some smaller circle cutters and remove part-circles from the uppermost edge, so that the lime green band covers the join between the bottom two tiers and starts to go up the side of the middle tier.

7 Use a sugar shaper fi tted with a small round disc to add red modelling paste trim to the top of the blue circles.

8 Create eight layered fl owers on the base tier using the petal from the scroll and petal set, the large fl at fl oral cutter set

and daisy centre stamp. To do this, you'll need to separately roll out some yellow, pink, light blue and red modelling paste. Cut out the various shapes from the different colours using the picture opposite as guidance, then carefully stick the layers on top of each other, attaching in place with edible glue or water. Attach the elements of the layered fl owers directly to the cake, varying the heights and positions of the petals.

9 For the middle tier, create fi ve larger fl owers and fi ve smaller fl owers. Use the elegant hearts cutter for the outer petals, and the fantasy fl ower cutter for the inner petals, together with a fl at fl oral and daisy centre stamp for the larger fl owers. Emboss the light blue paste with the Chinese fl oral circle stencil. Attach the elements of the layered fl owers directly to the cake, varying the heights and positions of the petals.

10 Add strings of yellow daisy marguerites to the board, having removed their centres with a no. 16 piping tube.

11 Pipe small dots of royal icing around the edge of the board using a no. 2 tube.

12 Add dark green rings of circles to the lime green band, using no. 17 and no. 4 piping tubes as cutters.

13 Finally, add blue daisy marguerites of different sizes to the middle and top tiers, removing the centres with piping tubes. Trim and abut the shapes as required.

Flower power

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By Zoe Clark

FOR THE CAKE

one 28cm (11in) square sponge cake, 4cm (1½in) deep

dark or white chocolate ganache

one 46x42cm (18x16½in) rectangular cake, covered with

caramel-coloured sugarpaste

TO DECORATE

one 50x30cm (20x12in) rectangular cake board, covered with dark

brown-coloured sugarpaste

30x15cm (12x6in), 3mm (1⁄8oz) thick cake board, covered with

black sugarpaste

50g (1¾oz) dark and 20g (¾oz) white modelling chocolate

750g (1lb 10oz) black and 30g (1oz) white sugarpaste

royal icing

fl ower paste – 200g (7oz) black, 200g (7oz) caramel-coloured, 150g

(5½oz) grey, 40g (1½ oz) white

ivory/caramel and dark brown paste food colouring

Classic sewing machinelustre dust – pearl, gold and silver

a piece of Rose Mantilla Sugarveil (optional)

SPECIAL EQUIPMENT

two pieces of 5mm (¼in) foam board, cut using templates A and C

(see page 112)

paper template B (see page 112)

solid plastic dowel and hollow dowel, at least 12cm (4½in) long

circle cutters – 8cm (3¼in), 6.5cm (2½in), 4cm (1½in), 3.5cm (1¼in), 2.5cm (1in), 1.5cm (2/3in)

and 1cm (½in)

moulds – curlicues, fi ligree brooch and antique buttons

petal cutters – 1.5cm (2/3in) thin teardrop shape, 2.5cm (1in)

thin petal

small piping bag

piping tubes – no. 1, 1.5 and 4

sugar gun fi tted with the small disc

1.5cm (2/3in) brown satin ribbon

1 To make the upright arm, take the 28cm (11in) square cake and use the foam board cut from Template A to cut out three pieces of sponge as close together as possible. Level the pieces and stack them up, then attach them together with ganache and trim. The height should be 10cm (4in). Take Template B and place it on the top at the back of the cake. Trim the sides, creating a slope at the front.

2 To make the horizontal arm, cut a slant in the underside of the foam board cut from Template C. Cut out one piece of cake using the template, then cut out a second layer using the back two-thirds of the shape. Round the back of the shape, cut a slant down the front, then round off and carve the sides.

3 Attach the horizontal arm onto the upright arm using ganache. Measure the distance between the underside of the top piece and the board. Cut the dowels to this height. Place the hollow dowel beneath the centre of the upright arm to support it – this will be removed later. Soften the dark modelling chocolate, then mould it at the top of the thin dowel for the sewing head.



4 Using a palette knife, cover the entire machine with ganache, then place it in the fridge to fi rm up for about 15 minutes. Soften some more dark modelling chocolate, then mould it to further shape the sewing head. Cover the modelling chocolate in ganache then, if necessary, coat the machine in another layer of ganache to achieve a good shape. Place the cake back in the fridge for another 15 minutes to fi rm up again.

5 Knead about 375g (13oz) black sugarpaste, then roll out to 4mm (¼in) thick. Place the cake onto some greaseproof paper, remove the support dowel and cover the back half of the cake, using your hands to smooth the sugarpaste around the base and the back of the machine. Cut neatly around the base of the upright arm.

6 Roll out some more black sugarpaste. Cover the front section, working quickly to smooth around the top of the horizontal arm and sewing head before the sugarpaste cracks or tears. Cut it neatly where it meets the sugarpaste at the back of the machine, then blend the join using your fi ngers. Remove any lumps where possible using a smoother.

7 Dowel the rectangular cake, iced in caramel-coloured sugarpaste using two dowels, one positioned about 6cm (2½in) from one end and the other about 18cm (7in) along from that. Secure it onto the large iced rectangular cake board using some royal icing.

8 Paint the cake and the charcoal-brown base board with dark brown paste food colouring mixed with water to make different strengths of colour. Use a fl at brush to sweep back and forth over the cake, creating a varnish-like effect. There is no need to paint the top of the cake.

9 Attach the thin cake board iced in black sugarpaste on top of the caramel iced cake to one end, leaving a 5mm (¼in) gap. Secure the sewing machine onto the black board using royal icing.

10 To make the balance wheel, roll out 20g (¾oz) black fl ower paste. Cut out a disc using the 8cm (3¼in) circle cutter, then mark two circular indentations inside the disc using the 6.5cm (22/3in) and 3.5cm (1½in) circle cutters. Use the 2.5cm (1in) petal/ teardrop cutter with the narrow part facing inwards to cut out eight evenly placed teardrop shapes, then set aside to dry. Roll out 30g (1oz) black fl ower paste to 5mm (¼in) thick, then cut out a disc using the 4cm (1½in) circle cutter. Set aside to dry.

11 When the discs are dry, stick the small thick one to the back of the sewing machine with some royal icing. Roll a sausage from caramel-coloured fl ower paste. Secure it in place with edible glue. Stick the balance wheel onto the disc at the back of the machine with royal icing.

12 To make the needle bar, add a tiny amount of black fl ower paste to the white modelling chocolate, then thinly roll out about half to 2mm (1⁄16in) thick and at least 6cm (2½in) long. Wrap it around the exposed dowel, then trim away the excess paste. Blend the join. Roll a marbled-sized ball with the leftover paste, then make it into a cylinder. Cut lengthways, then wrap it around the top of the covered dowel. Mould it into a cube-like shape and make it sit neatly up against the bottom of the sewing head.

13 To make the silver throat plate, thinly roll out some grey fl ower paste, then cut out a rectangle measuring 6x8cm (2½x3¼in) and round off the top. Cut out a small hole with a 1cm (½in) circle cutter, about 1.5cm (2/3in) in from the top of the rounded edge. Cut down from the bottom of the hole to the bottom of the rectangle, wrap it around the arm and tuck and stick the bottom edge under the black base board, trimming beforehand if necessary. The presser foot is made in the same way, but is smaller. The central piece is cut with a scalpel and the two sides can be curled up.

14 To make the face plate that attaches to the front of the sewing head, roll out 15g (½oz) grey fl ower paste to a thickness of 1-2mm (1⁄16in). Cut out a rectangular piece measuring 3x2cm (1¼x¾in), rounding off the edges with a sharp knife. Cut a slit down the centre of the piece of icing without going right to the ends, then widen it slightly. Glue it in place with a small amount of edible glue. Make the presser bar lifter by cutting out a tiny long teardrop shape with the 1.5cm (2/3in) cutter and cutting out a small central hole with the no. 4 piping tube. Cut the pointed end fl at, then secure it in the gap in the plate with edible glue.

15 To make the pressure bar and upper tension buttons, roll small balls of grey fl ower paste in various sizes, fl atten them a little, then stick them together and onto the machine. Indent a small hole into the top of the pressure bar with the end of a paintbrush.

16 Make the two dial details on the front and back by cutting out discs from grey fl ower paste. Use the 1.5cm (2/3in) and

1cm (½in) circle cutters for the front one, and the 2.5cm (1in) and 1cm (½in) cutters for the back one.

17 The back compartment is a 4.5x15cm (1¾x6in) rectangular piece of black sugarpaste, secured in place with edible glue. The knob is made from two small pieces of grey fl ower paste, one rolled into a ball and the other into a sausage, which is then fl attened.

18 To make the cotton reels, make an ivory shade of fl ower paste by mixing together 20g (¾oz) each of white and caramel-coloured paste. Roll out, then cut out six 2.5cm (1in) round discs. Cut out three small holes from three of the discs using the no. 4 piping tube. Roll three 2.5cm (1in) long cylindrical shapes from marble-sized pieces of ivory fl ower paste, then attach one end to the centre of each of the discs without holes.

19 Knead about 1 tsp of white vegetable fat (such as Trex) into the white sugarpaste and 20g (¾oz) of white fl ower paste, then soften it and place into the sugar gun. Start squeezing out the paste around the cylinder of the cotton reel and work your way upwards to the top of the reel. Cut the paste at the top and repeat again if necessary. Leave a small amount of paste hanging down and attach on top of the cotton reel. Secure one reel on top of the sewing machine and the other two at the base of the cake using a tiny amount of royal icing. Roll a tiny sausage of white fl ower paste, then form a point at one end and cut the other fl at. Insert it into the hole of the cotton reel on the top of the machine.

20 Make the buttons and decorative details simply by pressing fl ower paste into the moulds, then removing and securing in place with edible glue. The buttons are made from white fl ower paste dusted with pearl lustre. The decorative details on the sewing machine are made using caramel fl ower paste. Brush gold lustre into the moulds fi rst to help them turn out easily and to give them the traditional gold colour. Make the detail on the balance wheel by pressing paste into the brooch mould, then using a 2.5cm (1in) cutter to cut out the centre. Paint all the grey icing with silver lustre mixed with alcohol and the gold trim at the base of the machine with gold.

21 To make the piece of lace, use a piece of ‘Rose Mantilla’ Sugarveil – simply fold it to sit naturally at the back of the sewing machine. Alternatively, use a decorative piece of lace to fi nish.

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By Sharon Wee

FOR THE CAKE

one 15cm (6in) round cake

TO DECORATE

800g (1lb 9oz) dark chocolate sugarpaste

100g (3½oz) red sugarpaste


500g (1lb 1oz) chocolate sugarpaste

150g (5½oz) dark yellow sugarpaste

150g (5½oz) light yellow sugarpaste

SPECIAL EQUIPMENT

three 15cm (6in) round cake boards

one 20cm (8in) square cake drum

a small sharp knife

20g (1oz) green fl oral wire

skewer

paintbrush and water

ruler

pizza cutter (optional)

1 Attach a board that is the same size as the cake onto a temporary cake drum, using a little ganache to secure in place.

2 Trim and level your cake. Apply some ganache to the sides of the cake.

3 Use the back of a serrated knife to press against the cake and mark the lines of both the layers. Using the sharp side of the knife, push it through the cake and only follow the part of the line that is facing you. Turn the cake as you go along, so that the knife is turning clockwise and not slicing through horizontally.

4 Apply some ganache to the bottom of the cake board, then add the bottom layer. Fill the layer with ganache.

5 Stack the top layer of the cake in the middle, so that any unevenness will be hidden in the middle of the cake. Fill with more ganache, then assemble the top layer. Apply ganache to the top layer.

6 Wipe the spare cake board with a damp cloth, then place it on top of the cake. Line it up with the bottom cake board

by using a metal scraper or a ruler on each side. Firmly press down on the top of the board to stick it to the cake. Apply ganache to the sides to fi ll in the gap between both boards.

7 Hold the scraper at a 90 degree angle and scrape against both boards. The boards will act as a guide to give you straight and even sides. Wipe the spare ganache back onto the cake and scrape again. Remove any spare ganache from the top board, then allow the ganache on the sides to fi rm up.

8 One the ganache is set, dip a small clean knife into hot water and run it between the edge of the board and the top of the cake to release the top cake board.

9 Apply more ganache to the top of the cake to smooth out any unevenness. Use a scraper gently around the side to get rid of the top lip if needed. Dip your spatula into hot water, then use it to smooth out the ganache to fi nish the cake. Allow the ganache to set and fi rm.

Cute cherry cake

This project is taken from Adorable Cakes for All Occasions by Sharon Wee, available from www.sharonwee.com/au/book.html



10 To cover the cake, brush it with sugar syrup. If the syrup is dripping or pooling down the sides, make sure you wipe off the excess.

11 Knead the sugarpaste by pushing out and folding it back in, then form into a ball. Flatten the sugarpaste ball slightly, then gently start rolling out the sugarpaste in smooth, long and even strokes. Run your hand under the sugarpaste and turn it after every couple of strokes to ensure it does not stick to the surface.

12 Use the rolling pin as a guide to work out how big the piece of sugarpaste is. Hold it over the cake to check that it is big enough. Run your hands under the sugarpaste to pick it up, then quickly place it over the cake.

13 Press gently all around to secure the sugarpaste. Follow the contours of the cake and do not press directly against the edge itself, as this will prevent you from getting a sharp edge. Try and work equally all around the cake.

14 Once you get close to the bottom, use the side of your palm to push and smooth out the fi nal part. Run the side of your palm around the bottom edge of the cake to secure all the sugarpaste.

15 Push the spare sugarpaste in towards the cake so that you get a crease at the bottom of the cake. Use a knife to trim off the extra sugarpaste. If you have any air bubbles, burst them with a pin.

16 Use two smoothers to sharpen the edges by going back and forth along the edges and placing pressure where the smoothers meet. Press gently until you get used to using the smoothers to follow the contour of the cake, then start placing more pressure until you get a sharp edge. Both hands have to press equally or you will fi nd you get a lip.

17 Cover the cake in chocolate sugarpaste. Roll out the white sugarpaste, then place the cake board in the middle as a template. Using a sharp knife, cut around the board in a random wave pattern.

18 Apply water to the top of the cake about 2.5cm (1in) down the side. Place the white sugarpaste on top and smooth down the sides by pressing gently, working from the edge downwards.

19 Once the wavy sugarpaste is fl at against the cake, lift up any areas that are not stuck down and brush with water to adhere it to the cake. Soften the edges by running your fi nger along the edges to

round the corners. Roll out a teardrop shape and fl atten. Attach to the side of the cake for the 'icing’ drip.

20 To make the cherries, roll out fi ve equal balls of sugarpaste, then use a skewer to poke a hole in the middle. Cut the green fl oral wire, then bend slightly before inserting into the cherry. To make the icing swirl, roll the white sugarpaste into a snake shape and twist on top of each other. Space out evenly, then attach to the cake with water.

21 Prepare the board by rolling out the dark and light yellow sugarpaste. Cut strips using the width of the ruler as a guide.

22 Brush water onto the board, then apply the strips one by one, using the ruler after each one to straighten out the sugarpaste if necessary.

23 Cut off the excess sugarpaste with a knife, then apply some ganache in the middle and transfer the cake onto the board to fi nish.



By Ann Pickard from the Ann Pickard School of Sugarcraft

(www.annpickardsugarcraft.com)

FOR THE CAKE

two round cakes – 20cm (8in) and 10cm (4in), fi lled and crumb coated

with buttercream

TO DECORATE

sugarpaste – 1.2kg (1lb 7oz) Deep purple, 350g (12oz) Tiger orange, 100g

(3½oz) Poppy red, 250g (9oz) Fushcia pink, 250g (9oz) Duck egg blue

150g (5½oz) Renshaw fl ower and modelling paste in Carnation red

SPECIAL EQUIPMENT


10cm (4in) thin card

raw spaghetti

round plunger cutter

piping nozzle

textured rolling pin

cone tool

purple streamers

Liquorice black food paste colour

small knife

cocktail sticks

small paintbrush

water or sugar glue

pearl lustre spray

plastic dowelling

1 Roll out the Deep purple sugarpaste, then use it to cover the 20cm (8in) cake.

2 Roll out the Tiger orange sugarpaste, then use it to cover the 10cm (4in) cake. Place this cake onto the 10cm (4in) card.

3 Dowel the centre of the large cake with three pieces of plastic dowelling. Use a little royal icing to stick the orange top tier onto the centre.

4 Cover your 30cm (12in) round base drum with Duck egg blue sugarpaste.

5 Prepare the ribbon loops at least 24 hours in advance. Make your ribbon loops from Carnation red fl ower and modelling paste. Using the size guide on page 112, make three size E balls, then shape each ball into a long sausage shape 7.5cm (3in) long and taper each end.

6 Flatten it, then stick the points together using a little water or sugar glue. This will form a loop. Repeat for the other two large loops, then make seven smaller loops using size F balls.

7 Allow the loops to dry on their side for 24 hours, or until hard.

8 Combine equal amounts of Poppy red sugarpaste and Carnation red, then knead to combine. Roll this out into a long strip, about 25cm (10in) long and 12.5c (5in) wide.

9 Roll across this strip evenly and fi rmly with a textured rolling pin.

10 Cut four strips 2.5cm (1in) wide, then stick them to the cake with a little brushed on water or sugar glue – fi nishing at the top.

11 Thinly cut out a piece of Deep purple sugarpaste, then cut out lots of small circles using the thin end of a piping

nozzle. Stick the circles to the sides of your orange cake, using a little brushed on water or sugar glue.

12 Roll out some orange sugarpaste, then cut circles using the large end of a piping nozzle. Stick these to the purple tier.

13 To make the elephant's body, form a size B ball of Fuchsia pink sugarpaste into a cone shape 5cm (2in) high. Push a piece of raw spaghetti into the body, leaving a small piece sticking out for the head.

14 For the legs, form a size E ball into a long cone, pinch the fat end to slightly fl atten it, then bend upwards to create a foot. Stick one leg to each side of the cone base. Ensure the fl at base of the foot is in line with the tummy.

15 Shape two arms, both size E, into a long cone shape, then stick to the elephant.

16 Shape a size D ball into a pear shape, then pull and stretch the thinner end to make the trunk. Make a hole in the end of the trunk using a cone tool. Mark lines all the way along the trunk with a knife.

17 Push two deep holes each side of the head. To form an ear, make a size F ball and fl atten it, then pinch one side to form an ear shape. Push the pinched end into the hole in the head. Repeat for the second ear and attach.

18 Mark the eyes using a little Liquorice black paste colour on the end of a cocktail stick. Make the eyes oval – not round – this will give them a friendly face.

19 Place your elephants in different positions, and if you want one in a paler coloured pink you can mix white and fuchsia sugarpaste together. Spray the cake with pearl lustre dust, then drape with streamers to fi nish.

Party elephants cake

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By Natalie Willis from Sweetness and Bite (sweetnessandbite.com)

FOR THE CAKE

two round cakes, 7.5cm (3in) deep, split into three layers each

TO DECORATE

cake decorator's alcohol

dark, milk or white ganache

red and white sugarpaste

gold lustre dust

rejuvinator spirit

wrapped chocolates or lollies

MAKING THE TEMPLATE BOARDS

1 Place the needle of the compass at the very centre of your larger round cake board, then stretch the pencil end out to the edge of the board. Without altering the distance between the needle and the pencil, place both ends against the edge of the board. Use the pencil to make a mark on the edge of the board. Now, again without adjusting the compass, place the needle end on the mark you just made, and mark the board again. Continue doing this the whole way around, until you have six evenly spaced marks.

2 Use a ruler to draw a line from one mark to the next, all the way around to get the hexagon shape. Use a ruler and a craft knife to cut out the hexagon. This fi rst board is the board you will use as a guide when you ganache the cake.

3 Take your other large board, then draw around the hexagon. Use the ruler to measure in about 5mm (¼in) the whole way around the hexagon, to make a smaller shape, then cut this out. This second board will be one of your carving

Hexagon chocolate box cakeSPECIAL EQUIPMENT

four round cake boards – two that are the same size as your cake, and

two that are 5cm (2in) smaller

compass, ruler and pencil

craft knife and cutting board

cake leveller or knife

turntable

two large cake boards

non-slip mat

sharp, long, serrated knife

short, pointy, serrated knife

spatula

ganache scraper

small spirit level

2cm (¾in) thick piece of polystyrene



guide boards. We want this smaller board. Wipe the boards with a little vodka or cake decorator’s alcohol to clean them.

4 Follow these same steps with the smaller two round cake boards, making the hexagon shape (board number three), and then the smaller hexagon (board number four). Board number three will be the fi nal board that your cake stays on, and board number four is your second carving guide board.

5 Onto a piece of baking paper, trace around boards number two and three, then cut them both out. Trace around board number one onto two pieces of thick paper or thin cardboard and cut them out..

GANACHING THE CAKE

1 Layer your cakes to make your hexagon shape, then crumb coat the cake with your chosen ganache. Make sure the sides and corners of the hexagon shape stay sharp and defi ned by using a ganache scraper.

2 Flip the cake over onto another setup board with a piece of non-slip mat on it. Gently run a warm metal spatula around under the board (number one) and fl ick it off. Spread ganache over the top of the cake and smooth it as best you can. Place a square piece of baking paper over the ganache, then smooth the paper down and remove any air bubbles by pressing with a cake smoother. Spread ganache over the top and past the edges, then place a piece of baking paper on top and smooth.

3 Place the fi rst setup board on top of the paper, then fl ip the cake over. Place a level on the cake, then press down gently until the cake is level. Use your scraper, pressed gently against the cake, to scrape away the

ganache that has been squeezed out. Make sure you don’t angle the scraper inwards when you do this, or you will lose the straight top edge of your cake.

4 Flip the cake over again, then press down gently until level. Scrape away any excess ganache. Once it’s smooth, place the cake back in the fridge for around 30 minutes, until the ganache has set.

5 Flip the cake back over, then carefully peel back the baking paper. Fill in any little holes around the edge with ganache, but don’t worry too much about the middle of the cake, as we’re about to cut that out. Put the cake back in the fridge while you make a guide to cut the indent.

6 Take the piece of paper that you drew the outline of board number one on at the start, and measure in 2cm (¾in) around the edge of the hexagon. Cut out the shape, then put it onto the top of your cake. Use a knife to score around the inside of the shape.

7 Cut down until you reach the baking paper. Using a small, sharp, serrated knife, cut straight down through the ganache along the lines. Once you’ve cut the whole way around, begin carefully prying the cake out. When you’ve exposed the baking paper, cut through so you can get a grip on it, then gently pull it out. It may be tucked between the cake layers, so be careful not to pull too hard or you may rip it.

8 Start removing the middle – the ganache will probably come off fi rst – then carefully pry out the cake. Pull out the baking paper.

9 Using a small spatula, ganache the inside of the box. You don’t have to be too fussy, as any lumpy bits will be covered, but make sure the cake is sealed. Smooth the whole cake with a hot metal spatula. Leave the ganached cake to set overnight.

COVERING THE CAKE

1 The easiest way to cover this cake is with panels on each side of the hexagon. To make the template, measure the top and bottom width of a side of the cake, and the height. You need to add a border about 5cm (2in) all around.

2 Place your cake on a turntable so it is easier to trim the excess sugarpaste. Roll out the red sugarpaste. Dust your template with a little cornfl our or icing sugar, then place on top of the sugarpaste. Cut around the template.

3 Lightly brush one side of your cake with cake decorator's alcohol, then apply the panel. Run your fi nger and thumb along the top edge to make sure it’s attached and to stop any cracking on the edge. Smooth out any air bubbles, or prick any stubborn ones with a fi ne needle. Make sure you secure that top edge quickly.

4 Trim the corners on an angle with a very sharp knife to achieve a neat fi nish. Use two smoothers, one on top and one on the side of the cake, to sharpen the top edge and smooth the edges.

5 Repeat for the remaining panels around the edge of your hexagon shape. Trim all the corners and smooth the joins using your fi nger to blend the sugarpaste edges.

6 Gently lift the cake off the turntable, then place it on another board.

FOR THE TISSUE PAPER

1 To make the tissue paper piece, use the piece of paper you used to make your fi rst template board. Thinly roll out some white sugarpaste. Place your template on top, then cut around it, about another 2.5cm (1in) out from the template. Working quickly so the paste doesn’t dry out too much, either use your fi ngers to smooth and thin out the Pr

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edge, or place the piece onto some foam and thin the edges with a ball tool.

2 Place the piece into the indent of the cake, then press gently into the corners. It doesn’t have to fi t perfectly – you’ll be fi lling it up with goodies so you won’t see it. Arrange your tissue, tweaking the edges until they sit where you want.

3 Use a little gold lustre dust mixed with rejuvinator spirit to make a gold paint, then use to decorate around the box. Allow to dry completely. Leave the sugarpaste overnight to fi rm up.

MAKING THE LID

1 Cut out a piece of polystyrene the same size as the top of your box.

2 Roll out some more red sugarpaste, then use to cover the lid completely. You can use the template boards as before to get the sizes right. Trim the corners in the same manner as before. If you like, you can press a texture mat into the inside of the lid for an interesting effect. Leave the lid to dry and set aside.

FOR THE ROSE DECORATION

1 Make a white sugarpaste rose using the instructions on page 28. This will be the centre of the fl ower on the lid.

2 While the rose is drying, use a paper template from earlier for the lid. Fold the template in half to fi nd the middle. Decide how far in from the edges of the lid that you want your rose to reach, then draw lines around it. Find something round to draw

around that fi ts close to where your lines are. Centre it and draw around it, then cut the circle out.

3 Place the two pieces of template onto the lid, then push a pin through the centre to mark it onto the sugarpaste. Remove the circle, leaving the outer piece.

4 Start making your petals, exactly as you did for the rose, then leave them to dry slightly with the edges curled back. I used some plastic fl ower formers, and also some soup spoons, to dry my petals into a shape. You need to let the petals dry just enough to keep their shape, but still be slightly fl exible. Place your fi rst row of petals around the edge of the template, overlapping each piece slightly. Once you’ve got them where you want them, stick them in place with a little edible glue.

5 If any pieces sit too fl at against the lid and you want to curl them a little, place small rolled up pieces of kitchen paper underneath them. Allow this layer to dry for 10 minutes or so (it’s fi ne for the other petals to keep drying on their spoons while you wait).

6 Lay out your second row of petals, overlapping them, and aiming to place the petals over the joins of the fi rst layer. These petals should be a bit drier, and curve upwards slightly from how they’ve dried in the spoons. You can glue these ones as you go, then slide them into place if you need to. Prop up any pieces you need to with kitchen paper as before. Do the third row of

petals the same way.

7 The second row of petals should sit up slightly above the fi rst layer. Add these, securing in place with edible glue. Repeat for the third layer of petals.

8 Take your dry rose, then add one more layer of petals to it. Hang the rose upside down for a little while until the petals dry slightly. Carefully trim the wire of the rose slightly shorter than the thickness of the polystyrene lid. Brush the centre of the petals attached to the lid with a little edible glue, then very gently push the rose into the centre. Tweak the petals if you need to, using a paintbrush. Cut through the paper template with small scissors and gently slide it out from under the petals. Let the rose dry for a couple of hours or, ideally, overnight.

9 Carefully place the cake on your display board, then fi ll with lollies or chocolate. Prop the lid against the box. If you need to travel with the cake, I would suggest either leaving the lid separate and just placing it on when the cake gets where it’s going, or you can attach it to the board with royal icing or edible glue.



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Wedding & AnniversaryAnniversaryAnniversary

D E C O R A T I O N SD E C O R A T I O N S

CDH10.WeddingsOpener.sf2.indd 69 17/12/2014 08:36

By Judit Hovath from Judit Bakes (juditbakes.com)

FOR THE CAKE

two round cakes – 30cm (12in) and 25cm (10in), fi lled and crumb coated

with buttercream

FOR THE SUGAR LACE

a packet of sugar lace powder

black or grey food colouring

food processor or blender

silicone lace mat

TO DECORATE

one 35cm (13½in) dark silver cake drum

yellow sugarpaste

dark grey sugarpaste

dark grey fl ower paste

cornfl our and icing sugar, to dust

royal icing

edible glue

pearl lustre dust spray

thick dark silver ribbon

EQUIPMENT

small, sharp knife

cake smoothers

dowelling rods

an offset spatula

a scraper

A4 plastic document holder, with two sides cut open

cel stick

a set of rose leaf plunger cutters

leaf veiner

non-stick silicone mat

textured foam pad

sharp kitchen scissors

MAKING THE SUGAR LACE

1 First prepare the sugar lace as directed on the packet of sugar lace powder. Add a little black or grey food colouring before you add the water, then mix to combine. Beat in a food processor or blender for 5 minutes. The consistency will change to resemble fi rm peak icing. If you purchased a type of sugar lace that needs to be rested, cover with clingfi lm and place in the fridge overnight.

2 When you're ready for the next stage, add a few dollops of the sugar lace mixture onto your silicone lace mat. Using an offset spatula, work the sugar lace into all the little details, making sure there is a liberal amount of sugar lace to work with. Next, take the scraper and draw it fi rmly down the length of the mat. Take all the excess mixture off, then put it back into the mixing bowl. Repeat this stage, going one way and the other, until all the holes are fi lled. There are a few choices on how to dry the lace. It can be left for 3-6 hours (or overnight) at room temperature, until it is not sticky to touch. Alternatively, you can preheat your oven to about 50ºC, then place your sugar lace mixture in to heat through gradually, checking all the time until the mixture has dried.

MAKING THE ROSES AND LEAVES

1 You'll need about 20-40 balls of dark grey sugarpaste in order to make enough roses to cover a two-tiered cake. To make the roses, knead a ball of dark grey sugarpaste into a sausage. The thickness will defi ne the size of the rose.

2 Once rolled, make sure the seam is in contact with the work board, then cut off the excess so you have a nice clean edge to start with. Use a small, sharp knife to cut six discs from the sausage, each

about 3-4mm (1/8in) thick. Open the plastic document holder, then lay the six discs down with the straight edge facing you and round edge away from you. Place the cover back over the discs. With the base of your hand, gently and quickly press each disc just once to fl atten them slightly. Then use your thumb to run around the curved edge of each petal from one side to the other, but not touching the base. This will thin the petal out and give it shape.

3 Gently lift up the plastic and look for the smallest petal. Using your thumb, gently rub the petal, starting from the thick, chunky base, to release from the plastic. As you rub it will naturally put a curl in the petal, so always remember to turn the curl over so the curl is working away from you. With the fi rst petal, curl from one side to the other to create the centre of the rose. Take the next petal, then place it on the seam of the central petal. As you secure that petal all the way around, you will see the top of it is higher than the central petal. Gently fl atten it down with your fi ngers, then lift it in the centre and give it a little pinch to make a petal shape. Repeat with the third petal, laying it on top of the seam of the second petal, halfway along and halfway down. As you place that petal all the way around, gently push the third petal down with your fi ngers, then lift it in the centre and give it a little pinch as before.

4 The fi nal three petals form the outer layer of the rose. Lay, pinch and shape them the same way, so that each one covers one-third of the outer layer of the rose. Roll the base of the rose in your fi ngers. Use a sharp knife to slice the chunky base from the bottom of the rose, then set aside to fi rm for a few hours. Repeat until you have made

Dramatic rose cake


Wedding & Anniversary D E C O R A T I O N S

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✴ ✴ ✴ ✴ ✴all the roses you would like to use. The roses need to be dried and stored in an airtight container. Once made, they will keep for up to 3 months.

5 To make the leaves, roll a small piece of dark grey fl ower paste into a ball, then shape into a long cone. Place the cone on a lightly greased non-stick board. Using a lightly greased cel stick, roll from the centre out (on both sides), leaving a tapered ridge in the middle. Cut out one rose leaf. Ensure the ridge is running centrally up the rose leaf before cutting. Lightly dust the veiner with cornfl our, then place the leaf on top of the veiner. Cover with the other half of the veiner and fi rmly press. Use your index fi nger and thumb to pinch and emphasise the vein centrally down the middle of the leaf. Place the leaf onto textured sponge to dry for at least 24 hours.

TO ASSEMBLE THE CAKE

1 Once you're ready to assemble the cake, roll out a large amount of yellow sugarpaste to a thickness of 5mm (¼in) on a surface lightly dusted with icing sugar. Use this to cover both cakes,

then smooth the sugarpaste using cake smoothers for a neat fi nish. Beginning in the middle of the cake top, move the smoother outward and down the sides to smooth and shape the sugarpaste and remove any air bubbles. If an air bubble appears, insert a pin at an angle, release the air and smooth the area again. Use the straight edge of the smoother to mark the sugarpaste at the base of cake. Trim away any excess sugarpaste with a sharp knife.

2 Secure the bottom tier onto the cake drum, using a dab of royal icing in the centre of the drum to fi x into place. Place the dowelling rods into the bottom tier, then cut to size using sharp kitchen scissors. Place a spoonful of royal icing in the middle, then position the top tier onto the bottom tier.

3 Place your sugar lace strip around the bottom tier, securing at the back with a little edible glue. Place the ribbon around the lace and stick into position with royal icing. Repeat this process for the top tier.

4 Sort your decorative fl owers by size. Make a number of piles of fl owers

equal to the tiers of the cake, starting with the top layer. The cake top will have the smallest-sized fl owers and the bottom tier will have the largest. Start arranging the fl owers on the cake. Place the smallest fl owers onto the top of the cake, setting the stems down towards the centre to line the top with fl owers. Add fl owers to the centre of the top, covering the stems of the fl owers that line the perimeter by placing the fl owers stem down with their petals facing up.

5 Choose which side the fl owers will cascade down the cake. Start with a small bunch on the highest tier (just beneath the cake top), about one-quarter of the size of the circumference of the tier. As you decorate and move down the tiers of the cake, set the fl owers down in ascending size, so that the largest fl owers are sitting on the cake plate next to the bottom tier and take up half the circumference of the tier. Fill the gaps with the leaves.

6 Once the cascade is complete, spray the roses with pearl lustre spray for a decadent shimmer effect.



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By Sandra Monger (www.sandramongercakes.co.uk)

FOR THE CAKE

three round cakes – 15cm (6in), 20cm (8in) and 25cm (10in), each

10cm (4in) deep and crumb coated on the same size hardboards

TO DECORATE

4kg (8lb 8oz) ivory sugarpaste

yellow, lilac, pale pink, medium pink, fuchsia pink, cornfl ower blue,

baby blue, mid-blue, pale green, white and lilac fl ower paste

white, pale green and yellow batches of royal icing

yellow and pale green colour dust

dipping solution

vegetable shortening

EQUIPMENT


cake dowels

small wheel cutter


dresden tool

cocktail sticks

oasis foam

ball tool

foam pad

no. 2 writing tube

non-stick rolling board

non-stick rolling pin

cornfl our dusting bag

fi ne scissors

hydrangea cutter and veiner

medium and small daisy cutters and veiner

primrose cutter

carnation cutter

rose petal cutter set

calyx cutter

blossom cutter

15mm (2/3in) ivory ribbon

1 Several days ahead, cover the 37cm (14in) round cake drum with ivory sugarpaste. Trim with ivory ribbon, then set aside to dry.

2 Several days ahead, make 15-20 rose centres by forming cherry-sized balls of white fl ower paste into cones. Grease

one end of a cocktail stick with vegetable shortening, then insert into the wide end of the cone. Stand in oasis foam and set aside to dry. Make 10-15 cornfl ower centres by forming cherry-sized balls of cornfl ower blue fl ower paste. Insert a greased cocktail stick into the ball. Stand in oasis foam and set aside to dry. Gently turn the cones and balls a little each day to ensure that they have not stuck to the cocktail sticks.

3 Roll out the medium pink fl ower paste to a thickness of 2mm (1/8in) on a non-stick rolling board dusted with cornfl our. Use a rose petal cutter to cut out fi ve petals. Soften the edges of each petal with a ball tool and foam pad, then fi x to the cone with a little water. Overlap each petal to form a tight spiral.

4 Cut fi ve more petals using the next size cutter. Soften the edges of each petal, then fi x to the cone in an overlapping spiral. Curl out the petals a little to give volume to the bloom.

5 Repeat using the next size petal cutter until the fl ower heads are the desired size. Curl out the petals as you fi x them. Only fi ve or six of the roses need to be taken to full size – the other roses can be left at the bud or half blown stage. Stand in oasis foam and set aside to dry.

6 Roll out the pale pink fl ower paste to a thickness of 2mm (1/8in), then cut out 12 carnation shapes. Frill and soften the edges. Gently fold in half to form a semicircle, but do not press. Fold in one third of the semicircle to form a sector, then fold again to form a smaller sector. Gently pinch the point and straight edges, then tease out the frills of the curved edge. Insert a greased cocktail stick into the point and gently pinch to secure. Stand in oasis foam and set aside to dry.

7 Once dry, cut further carnation shapes. Soften and frill the edges as before, then moisten at the centre. Insert the cocktail stick through the centre of the shape and gather around the central section. Repeat to give the desired size of carnation.

8 Cut numerous small daisy shapes from the cornfl ower blue fl ower paste. Moisten the cornfl ower centres, then fi x and cluster the daisy shapes onto them. Press the daisy shapes on with the small end of a ball tool.

9 Cut out numerous mid-blue calyx shapes. Soften the edges with a ball tool and foam pad. Fix together in offset pairs

with a little water. Allow to dry on tissue paper. Pipe a pale green dot in the centre using a no. 2 writing tube.

10 Cut out numerous white daisy shapes and form in a veiner. Allow to dry on tissue paper. Paint the centres with yellow colour dust diluted with dipping solution.

11 Cut out numerous lilac hydrangea shapes and form in a veiner. Allow to dry, then paint the centres with pale green colour dust diluted with dipping solution.

12 Cut numerous yellow primrose shapes. Soften the edges with a ball tool and foam pad. Cup the centre a little with the small end of a ball tool. Allow to dry, then pipe a small white dot in the centre.

13 Cut numerous fuchsia pink blossom shapes. Cup with the centre of a plunger cutter or the small end of a ball tool. Allow to dry on tissue paper, then pipe a small white dot in the centre.

14 Form numerous pea-sized pale green bud shapes. Mark four evenly spaced vertical lines with fi ne scissors or a knife.

15 Cover the cakes with ivory sugarpaste. Stack and dowel the tiers onto the pre-covered drum board. Trim the top and bottom tiers with ivory ribbon.

16 Roll out a strip of ivory sugarpaste about 7.5cm (3in) wide and equivalent in length to the circumference of the middle tier. Trim a gentle curve along the top edge, so that the strip is 5cm (2in) wide at the ends and 7.5cm (3in) wide at its centre.

17 Moisten the middle tier in the area where the ruche will be positioned. Carefully roll up the strip, then unroll it around the tier, starting at the point where the ruche will be at its narrowest. Create the ruche effect by marking soft lines around the applied strip with a dresden tool. Neaten the join by covering with fl owers.

18 Remove the cocktail sticks from the carnations, cornfl owers and roses, then arrange with the other sugar fl owers and green buds around the base board and the top of the middle tier. Fix them into place with a little white royal icing. Keep suffi cient fl owers back to form the top decoration.

19 Form some ivory sugarpaste into a small ball. Press onto a dusted non-stick rolling board to form a fl at base. Fix to the centre of the top tier with royal icing. Arrange and fi x the fl owers on the ball until it is covered.

Spring fl ower ruche wedding cake


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By Zoe Clark

FOR THE CAKE

two round cakes – 25cm (10in) and 13cm (5in), both 9cm (3½in)

deep, prepared and covered in white sugarpaste

one 18cm (7in) round cake, 14cm (6¼in) deep, prepared and covered

in pale willow green sugarpaste

one 30cm (12in) round cake board, covered with black sugarpaste

TO DECORATE

150g (5¼oz) white fl ower paste

royal icing

food colouring in claret red, willow green and black

edible glue

EQUIPMENT

cake dowels

8cm (3¼in) double-sided fl uted and plain oval cutter

7mm (1/3in) circle cutter

ribbon – 7mm (1/3in) black grosgrain and 1.5cm (2/3in) black satin

custom-made laser-cut silhouette stencil, about 6cm (2½in) high

small, sharp knife

kitchen scissors

1 Make sure you cover your cake board in black sugarpaste 12-24 hours ahead of making your cake.

2 Place a little royal icing in the centre of the cake board covered with black sugarpaste, then fi x the 25cm (10in) cake centrally on top. Insert four cake dowels, then cut to size. The dowels will need to be within the circumference of the next tier, which will sit on top.

3 Place some more royal icing into the centre of the bottom tier, then add the middle 18cm (7in) cake. Repeat the dowelling process for the remaining three dowels. Finally, fi x the 13cm (5in) tier to the cake using a little royal icing and placing centrally on top.

4 To make the oval plaque for the silhouette, fi rst colour 75g (2¾oz) white fl ower paste with claret food colouring to make a medium pink colour. Roll out about 20g (¾oz) of the paste until it is about 2mm (1/8in) thick, then use the fl uted side of the oval cutter to cut out an oval shape. Once cut, gently roll over the shape to make it slightly larger all round.

5 Roll out about 10g (¼oz) white fl ower paste to a thickness of about 1mm (1/16in) , then use the plain side of the oval cutter to cut out an oval. Stick the white oval onto the pink fl uted oval with a small amount of edible glue. Set aside for a few hours to dry.

6 Create two or three oval plaques in case you make any mistakes when you are stencilling on your silhouette.

7 To decorate the base of the top and bottom tiers, wrap the black grosgrain ribbon around each of the tiers and secure in place with double-sided tape.

Roll out the remaining pink fl ower paste thinly, then use the circle cutter to cut out 50-60 circles – you will need about 20 for the top tier and 30 or more for the bottom tier.

8 Cut each pink circle in half to form semicircles. Using edible glue, stick the semicircles around both tiers, placing them side by side to form a scallop border above the ribbon.

9 Colour the remaining 65g (2½oz) white fl ower paste with the willow green food colouring to make a medium green, then thinly roll out about 30g (1oz) so that its length is slightly longer than the depth of the middle tier of the cake. Using a large, sharp knife, cut thin strips of paste about 1cm (½in) wide.

10 You will need about 24 strips to go around the tier, so simply roll out more of the green-coloured paste until you have enough. Using edible glue, stick the green strips around the middle tier about 1.3cm (2/3in) apart. Line up the bottom of the strip against the base of the tier, then trim the strip at the top where it meets the top tier with a sharp knife.

11 Colour about 2 tbsp of the royal icing black. Position the stencil centrally on the white centre of the plaque, then thinly smear over some of the black royal icing, taking care not to move the stencil while doing so. Carefully lift off the stencil to reveal the silhouette. Leave to dry. Once the silhouette has dried, stick the plaque in the centre of the side of the middle tier with some royal icing. You may have to hold the plaque in place for a moment until it is well adhered.

12 Finish by securing the black satin ribbon around the base board, fi xing in place with double-sided tape.

Silhouette and stripe statement



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By Lindy Smith

FOR THE CAKE

three round cakes – 18cm (7in), 12.5cm (5in) and 7.5cm (3in),

all 7.5cm (3in) deep

TO DECORATE

sugarpaste – 600g (1lb 5oz) navy blue, 425g (15oz) blue, 800g (1lb 12oz) pale green, 500g (1lb 2oz)

pale blue-green, 300g (10½oz) navy

modelling paste – 50g (2oz) each of blue, navy, dark blue-green, pale

green, brown, green and pale blue-green and 10g (¼oz) golden brown

edible bridal satin dusts in Verona green, Rimini blue, Siena brown,

and Florence purple

blue dust food colours in Wisteria and Hyacinth

buttercream

royal icing, for sticking

white vegetable fat

sugar glue

EQUIPMENT


one 25.5cm (10in) point to point petal cake drum

three round hardboards – 18cm (7in), 12.5cm (5in) and 7.5cm (3in)

6 cake dowels

15mm (5⁄8in) wide purple and green ribbon and non-toxic glue stick

peacock feather stencil set

cutters – peacock feather set, straight frill no. 1 and no. 12, small

teardrop set, large teardrop set, pointed ovals and set of round

pastry cutters

sugar shaper

waxed paper

1 Stick the 18cm (7in) cake onto the cake board of the same size with buttercream, then place on waxed paper and cover the whole cake in a thin layer of buttercream using a palette knife.

2 Roll out the pale green sugarpaste and use to cover the cake. Repeat for the remaining tiers, placing the cakes individually on waxed paper with the respective cake boards underneath each cake, before covering with the

appropriate coloured sugarpaste. Set the cakes aside to dry.

3 Dowel the two larger cakes and stack all the cakes centrally on the boards.

4 Using a paintbrush, paint a thin line of sugar glue around the base of the bottom tier of the cake. Soften some of the blue modelling paste with a little white vegetable fat and water, then place inside a sugar shaper with the medium round disc. Push down the plunger and pump with the handle to squeeze out a length of paste, then place around the base of the cake. Trim to fi t.

5 Knead the navy modelling paste to warm it, adding a little white vegetable fat and water if needed. Thinly roll the paste out into a 30cm (12in) long strip. Starting at one end, press the no. 1 frill cutter fi rmly into the paste along the strip. Remove and reposition the cutter to create a continuous pattern.

6 Position a straight edge such as a spacer on one side of the strip to give the pattern a width of 1.2cm (½in). Using a craft knife, cut the strip to size along the straight edge. Remove any excess paste.

7 Roll out the dark blue-green modelling paste, then use the frill cutter to cut out another strip, but this time cut both sides of the pattern, aligning the pattern carefully to give a width of about 7mm (1/3in). Remove any excess paste.

8 Cut strips of the same size from both the pale green and brown modelling pastes. Use the strips to build the zig-zag decoration on your board, using a dresden tool to ensure that a close fi t is achieved between the layers.

9 Once the pattern is fi rm enough to lift, wrap it around the top tier of your stacked cakes, securing in place with sugar glue. Cut away any excess.

10 For the decorative peacock feathers on the middle tier, separately roll out the appropriate modelling pastes. Using the peacock cutter set and the smallest teardrop cutter, cut out enough shapes for seven pattern repeats.

11 To make the feather stem, use the cutter from the peacock feather set to cut large teardrop shapes from dark blue-green modelling paste, then cut across the tip of the shapes, keeping the smallest section . Allow the paste shapes to fi rm up a little.

12 Make a paper collar by cutting a strip of waxed paper and taping it so that it fi ts snugly around the middle tier. Slip the collar vertically up and off the cake. Press the collar fl at to crease the folds, then make two more folds equidistant apart so that when the collar is unfolded it has six vertical evenly spaced fold lines. Slip the collar back onto the cake, position the creases so that they line up with the widest parts of the petal board and mark the position of all six creases.

13 Attach the feather stems in place on top of the lines using sugar glue. Layer and build up the six peacock feathers.

14 The seventh feather is for the top of the cake. Glue the relevant sections in place, then set aside to dry thoroughly.

15 Cut out six 3cm (1¼in) wide circles from the pale green modelling paste, cut each in half, then attach to the top of the base tier, one half either side of each feather.

16 For the peacock decoration on the base tier, separately roll out the dark blue-green and green modelling pastes. Use the 4cm (1½in) teardrop cutter from the large teardrop set to cut out 54 teardrop shapes from each paste colour.

17 Stack the green teardrops on top of the dark blue-green ones so that 3mm (1⁄8in) of the dark green teardrops is visible.

18 Using nine of these stacked shapes for each peacock, attach in place on the cake in a fan shape, ensuring that the fan is positioned directly below the peacock feathers of the middle tier.

19 Cut out 42 blue and pale blue-green modelling paste teardrops. Stack as before, then attach seven stacked shapes to the top of the fan shapes.

20 Using the smallest teardrop cutter from the large teardrop set, cut out 30 brown and 30 pale green teardrops, stack as before, then add fi ve to each fan.

21 Cut six pointed ovals from navy modelling paste, curl one point over to symbolise a head, then stick in place.

22 Thinly roll out the blue, pale green and pale blue-green modelling pastes. Use the three largest circle cutters to cut out one circle of the appropriate size from each paste colour. Stack as before, then attach to the top of the cake.

23 Add the top feather decoration to the top of the cake at the last moment, fi xing into place with a little royal icing.

Peacock panache


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By Fiona Pearce

FOR THE CAKE

three square cakes – 15cm (6in) squares, about 5cm (2in)

TO DECORATE

600g (1lb 5oz) buttercream

1kg (2lb 4oz) pale green sugarpaste

7 tbsp royal icing, plus 2 tbsp extra in a piping bag fi tted with a

no. 2 round piping tube

100g (3½oz) pale pink fl ower paste

20g (¾oz) green fl ower paste

edible pearl lustre dust

20cm (8in) square cake board, covered with pale green sugarpaste

and edged with pink ribbon

15cm (6in) square cake card

Designer Stencils Lace Set #1

cutters – 9cm (3½in) fi ve-petal rose, 4cm (1½in) fi ve-petal rose, 2.7cm

(1in) and 2cm (¾in) leaf cutters

EQUIPMENT

ribbon and double-sided tape

thick dusting brush

cocktail sticks

foam block

foam mat

bone tool

quilting tool

PREPARING THE CAKE

1 If the squares are not even in shape, place the 15cm (6in) card on top and use a sharp serrated knife to even the layers. If you need to adjust the cake height at all, gently pull a cake leveller through each one to make them uniform.

2 Use a spatula or palette knife to spread buttercream evenly onto the fi rst layer of cake. Try not to add too much, otherwise it will ooze out of the side of the cake. Add the next layer of cake on top and spread with buttercream as before, then top with the fi nal layer of cake. Crumb coat the entire cake with a very thin layer of buttercream.

3 Place the cake in the fridge until the crumb coat has set (about 1 hour). This will make the cake fi rm so that it is easier to apply the sugarpaste covering.

4 Once the crumb coat has set, knead the pale green sugarpaste well until it is soft and pliable. Using a large non-stick rolling pin, roll out the sugarpaste into a rough square shape on a non-stick board until it is approximately 5mm (¼in) thick. Lift

Rose and lace romance

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the sugarpaste off the board with the rolling pin and lay it gently over the cake.

5 Use your hands to smooth the paste over the top and down the corners of the cake. Try to work as quickly as possible to make sure that the sugarpaste doesn’t tear on the edges or corners of the cake.

6 Next, use your hands to smooth the sugarpaste over the sides of the cake. As the sugarpaste is smoothed down the sides, you might fi nd that it starts to form pleats towards the base of the cake. If so, gently lift the sugarpaste away from the side of the cake, then smooth it down so that it lays fl at against the cake. Don’t smooth over the top of pleats, otherwise it will leave creases in your sugarpaste. If you get little tears or cracks in your sugarpaste covering, mix a little sugarpaste (the same colour as the covering) with water to make it slurry (semi-liquid), then gently rub it into the cracks to conceal them.

7 Trim off any excess sugarpaste from the base of the cake with a small sharp knife.

8 Use a cake smoother – preferably two if you have them – to polish the top and sides. This will help press out any air bubbles under the sugarpaste and will give your cake a nice smooth fi nish.

9 Use a thick brush to dust the sugarpaste covering with edible lustre dust.

10 Attach the cake to the cake board using royal icing. Trim the base of the cake with ribbon, making sure the ribbon is fl ush with the cake board. Secure with double-sided tape.

FOR THE PATTERNED STENCIL

1 Hold the stencil in position on one side of the cake. Using a spatula, spread an even layer of royal icing across the stencil, making sure that all of the gaps in the stencil are fi lled. Be careful not to move the stencil while you are doing this.

2 Carefully lift off the stencil to reveal the lace pattern. Clean and dry the stencil thoroughly before adding the lace design to each panel of the cake.

FOR THE LARGE ROSE

1 Knead the pale pink fl ower paste until it is soft. You will know when it is ready to use because it will be stretchy like chewing gum.

2 To make the bud of the rose, roll a small marble-sized ball of the paste into a teardrop, then insert a cocktail stick into

the base. Make sure that the bud is small enough to fi t inside one of the petals of the fi ve-petal rose cutter. Insert the cocktail stick into a foam block.

3 Using a small non-stick rolling pin, roll out the rest of the fl ower paste thinly on a non-stick board, then cut out a fl ower using the large fi ve-petal rose cutter. Wrap any leftover paste in clingfi lm to prevent it from drying out.

4 Place the fl ower on a foam mat and use a bone tool to gently thin and ruffl e the edges of each petal of the fl ower.

5 Turn the fl ower over gently and use a fi ne paintbrush to add a little bit of edible glue to the bottom third of each petal.

6 Place the fl ower, glue-side up, on your fi ngertips, then insert the bud through the centre of the fl ower. The cocktail stick will be between your fi ngers and the bud will sit in the middle of the petals. Wrap one petal around the bud – try to wrap it high enough around the top of the bud so that the bud is concealed.

7 Take the petal opposite the fi rst petal and wrap it around the bud.

8 Wrap the last three petals around the bud, overlapping each petal as you go. Use your thumb to gently open out the petals if desired.

9 Place the rose on the foam block while you are preparing the next layer of petals, repeating steps 3 and 4.

10 Once you have ruffl ed the petal edges, turn the fl ower over carefully on the foam mat and use a cocktail stick to gently curl the edges of each petal. Turn the fl ower over again and add glue to the bottom third of each petal.

11 Place the fl ower, glue-side up, on your fi ngertips, then insert the rose through the centre of the fl ower.

12 Wrap each petal in turn around the rose, overlapping them as you go. Use your thumb to gently position the petals before leaving the rose to dry.

13 Next, wrap the remaining petals around the centre petals, overlapping as you go. Start with petal fi ve, then petal two and lastly petal four, sticking them into position with edible glue. Use your thumb to gently open out the petals.

14 Trim the base of the rose so that it can sit upright on a board, then leave it to one side to dry. You will need to make 15 roses to decorate the cake, but it is always a good idea to make a few extra.

FOR THE SMALL ROSES

1 Roll out the pale pink fl ower paste thinly on a non-stick board using a non-stick rolling pin, then cut out a small fl ower using the small fi ve-petal rose cutter.

2 Roll the fi rst petal (petal one) into a tight cylinder. Wrap petal three around the cylinder, using a little edible glue if necessary to stick it in place.

FOR THE ROSE LEAVES

1 Roll out the green petal paste thinly on a non-stick board using a non-stick rolling pin, then cut out at least 15 small and two large leaves using the leaf cutters.

2 Use a quilting tool to gently mark along the centre of each leaf.

3 Pinch the base of each leaf into a ‘V’ shape, then leave to one side to dry. Make the roses and leaves in advance so that they have dried before adding them to the cake.

TO ASSEMBLE

1 Pipe a small amount of royal icing onto the back of each rose and leaf, then stick them into position on the cake. Each panel of the cake should have three small roses and three small leaves positioned inside the stencilled design. The large rose should be stuck onto the cake board with the base of the rose touching the bottom of the cake, together with two large leaves.

TIP If you fi nd that you have used too much royal icing when attaching the roses and leaves to the cake and the icing is oozing out from behind them, use a dry paintbrush to gently scrape away the excess icing before it sets.

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s, £1

4.99


By Rainbow Dust Colours (www.rainbowdust.co.uk)

FOR THE CAKE

three round cakes – 15cm (6in), 13cm (5in) and 10cm (4in)

TO DECORATE

1kg (2.2lb) white sugarpaste

Bright Green ProGel Colour

Christmas Green and Spring Green Paint It! Colour

Pearlescent Baby Pink, Pearlescent Baby Blue and Pearlescent Lilac

Click-Twist Brush

200g (7oz) white fl ower paste

piping bag of royal icing

EQUIPMENT

23cm (9in) round cake drum board

medium butterfl y cutter

no.1 plain piping nozzle

small heart cutter

fi ne paintbrush

dowels

ribbon for drum board

scribe tool

1 Colour the white sugarpaste with the Bright Green ProGel. Add a little at a time, kneading until well combined, until you achieve a good, even colour. Use the green sugarpaste to cover each of the cakes, trimming away any excess with a small, sharp knife. Re-roll the green sugarpaste, then use to cover the cake drum completely. Allow to harden.

2 Place the 15cm (6in) cake onto the cake drum, fi xing into place with a little royal icing. Insert dowels into the cake, cut to size, then place the middle 13cm (5in) tier on top. Insert further dowels into the middle tier, then add the fi nal 10cm (4in) cake to the top. Leave overnight to dry,

3 Roll out the white fl ower paste, then cut out nine butterfl y shapes using the medium-sized cutter. Use the small heart cutter and the end of a no. 1 piping nozzle to create a fi ligree pattern on the butterfl ies.

4 Gently lift each butterfl y onto a folded piece of card, then leave to dry.

5 Paint each butterfl y using the different colours from the Click-Twist Brush Range. Allow the paint to dry.

Spring butterfl y cake



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6 You can either draw a freehand pattern for the vines on your cake, or search online and print out a template. Copy your chosen pattern onto tracing paper or similar, then transfer the pattern onto the cake using the scriber tool.

7 Retrace the pattern on the cake using a fi ne brush and Spring Green Paint It! food colouring. Leave the pattern to dry.

8 Use the Christmas Green Paint It! food colouring to paint fi ne lines around the edges of the leaves and scrolls to give the pattern more detail. Leave to dry.

9 Use a small amount of royal icing to secure your butterfl ies in place. You may need to prop up the butterfl ies with kitchen paper while the royal icing sets.

10 Attach a green ribbon around the cake drum board to fi nish.


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GF.3for£9.99.indd 1 20/11/2014 10:23

By Lesley Bassett

FOR THE CAKES


three cake boards – 23cm (9in), 18cm (7in) and 13cm (5in)

28cm (11in) cake drum

three large working boards

TO DECORATE

buttercream or apricot glaze

white sugarpaste

white royal icing

15mm (2/3in) and 25mm (1in) wide white ribbons

double-sided tape

white large silk or sugar rose

EQUIPMENT

icing smoother

level turntable

Press-Ice impression tools – Ribbon 2 and Pattern 3 (Drape)

no. 2 plain piping tubes

daphne cutter

cone tool

1 Attach the three cakes onto their respective cake boards with a little buttercream or apricot glaze.

2 Knead the white sugarpaste until soft and pliable. Press-Ice tools are designed to impress cakes on un-iced cake boards, so ice your cake drum separately, trim it with white ribbon fi xed with double-sided tape, then set it aside ready for assembly at a later stage.

3 Place each tier on a larger working board – a gripper mat between the two will help. Cover all three tiers with white sugarpaste, trimming neatly around the bottom edges. Use an icing smoother to achieve a smooth fi nish.

4 Always use Press-Ice impression tools while the sugarpaste is still soft. If the surface has started to skin over, you may not achieve as clear an impression, or the icing may crack.

5 Place the largest tier on its working board on a level turntable. Prepare to impress the pattern from the centre back, where a join will be less visible. Use one hand to brace the cake board and the other hand to hold your Press-Ice Pattern 3 (Drape) tool.

6 Resting the bottom edge of the Press-Ice tool fl at on the board to achieve a perfectly horizontal pattern, engage the fi rst row of pins in the soft icing. Use even pressure along the length of the tool to press in the rest of the pins. Lift the tool away cleanly without dragging.

7 Align the tool for the next section by inserting the fi rst column of pins into the last row of holes, then roll the tool around the cake to create the next section of impressions. Continue in this way, fi nishing off neatly at the back.

8 Repeat using the Pattern 3 (Drape) tool around the top tier. On both tiers, use a small pointed tool to complete the curve of each drape. Pipe graduated royal icing pearls around the curves of the drapes and down the drops.

9 Impress the middle tier with the Ribbon 2 tool, with the wide margin at the bottom. Pipe small royal icing pearls in every indentation.

10 Roll out the white sugarpaste to a thickness of 3mm (1/8in). Use the cutter to cut out several daphne shapes.

11 Brush edible glue above each drape, then gently attach a daphne shape, using the cone tool. Pipe royal icing centres in the middle of each fl ower.

12 Dowel the bottom two tiers and stack the three tiers centrally on the iced drum, fi xing with a little royal icing.

13 Trim the top and bottom tiers with 15mm (2/3in) white ribbon, and the middle tier with 25mm (1in) white ribbon, with the join at the front. Make a wide ribbon bow, then fi x over the join with double-sided tape.

14 Fix the white rose centrally on the top tier with a little royal icing.

English rose wedding cake



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The projects and photography on pages 82-85 are taken from Press-Ice Design Book: Patterns to Impress by Lesley Bassett, RRP £4.99. Readers can buy the book for the special price of £5 (including p&p) from www.press-ice.com



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By Lesley Bassett

FOR THE CAKES


three cake boards – 20cm (8in), 15cm (6in) and 10cm (4in)


three large working boards

TO DECORATE

buttercream or apricot jam

2kg (4lb 4oz) white sugarpaste

250g (9oz) pink sugarpaste

200g (7oz) fl ower paste

white royal icing

15mm (2/3in) wide white ribbon

10mm (½in) wide pink ribbon

15mm (2/3in) wide pink ribbon

double-sided tape

EQUIPMENT

icing smoother

level turntable

Press-Ice impression tools – Polka 3, 4 and 5

20mm (¾in) daisy plunger cutter

cone tool

no. 2 plain piping nozzle

1 Attach the three cakes onto their respective cake boards, fi xing in place with a little buttercream or apricot glaze.

2 Knead the white sugarpaste until soft and pliable. Press-Ice tools are designed to impress cakes on un-iced cake boards, so ice your cake drum separately, trim it with white ribbon fi xed with double-sided tape, then set it aside ready for assembly at a later stage.

3 Place each tier on a larger working board – a gripper mat between will help. Cover all three tiers with white sugarpaste, trimming neatly around the bottom edges. Use an icing smoother to achieve a smooth fi nish.

4 Always use Press-Ice impression tools while the sugarpaste is still soft. If the surface has started to skin over, you may not achieve as clear an impression, or the icing may crack.

5 Place the largest tier on its working board on a level turntable. Prepare to impress the pattern from the centre back, where a join will be less visible. Use one hand to brace the cake board and the other hand to hold your Press-Ice Polka 3 tool.

6 Resting the bottom edge of the Press-Ice tool fl at on the board to achieve a perfectly horizontal pattern, engage the fi rst row of pins in the soft icing. Use even pressure along the length of the tool to press in the rest of the pins. Lift the tool away cleanly without dragging.

7 Align the tool for the next section by inserting the fi rst column of pins into the last row of holes, then roll the tool around the cake to create the next section of impressions. Continue in this way, fi nishing off neatly at the back.

8 Repeat using the Polka 4 tool on the middle tier, then the Polka 5 tool on the top tier.

9 Dowel the bottom and middle tiers. Remove the bottom tier from its working board, then fi x centrally onto the iced drum with a little royal icing. Stack the middle and top tiers centrally.

10 Trim the top and middle tiers with 10mm (½in) pink ribbon, and the lower tier with 15mm (2/3in) pink ribbon.

11 Combine the pink sugarpaste with the pink fl ower paste, then knead well to create a fl exible modelling medium.

12 Roll out the pink modelling paste and cut out a number of daisies using the plunger cutter. Place them on soft foam.

13 Brush a drop of edible glue in a number of indentations created by the Press-Ice tools. Pick up a daisy shape with the cone tool while still soft, then gently insert into an indentation.

14 Repeat until all the indentations on all three tiers are covered with blossoms, overlapping the ribbon on the top tier. Note that by pressing in gently with the cone tool on soft paste, the petals will automatically stick out without breaking. Similarly, the daisies on the top tier will fi t together more closely if the paste is still soft.

15 Finish the cake by piping white royal icing centres in all the daisies, or insert edible sugar balls.

Daisy daisy cake


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KidsKidsD E C O R A T I O N S


CDH10.KidsOpener.indd 89 17/12/2014 08:49

By Karen Sullivan

FOR THE CAKE

two square 20cm (8in) vanilla sponge cakes, sandwiched

with buttercream

TO DECORATE

50g (1¾oz) dark brown sugarpaste, strengthened with CMC

cornfl our, for dusting

75g (2¾oz) green fl ower paste

100g (3½oz) grey sugarpaste, strengthened with CMC

20g (¾oz) each of white, black, and orange sugarpaste, strengthened

with CMC

dry spaghetti

500g (1lb 2oz) royal icing, tinted sea blue, plus extra tinted green

250g (9oz) buttercream

200g (7oz) light brown sugar

icing sugar, for dusting

200g (7oz) green sugarpaste, strengthened with CMC

200g (7oz) dark chocolate, melted

20 chocolate biscuit fi ngers

100g (3½oz) yellow sugarpaste, strengthened with CMC

edible gold lustre dust

rejuvenator spirit

50g (1¾oz) white royal icing

mixed assorted sweets

EQUIPMENT

cake-pop stick, plus one extra

small sewing or nail scissors

sugarpaste roller

sharp knife

wheel tool


cocktail stick

ball tool

small circular cutter

serrated knife

30cm (12in) square cake drum

palette knife

3 small piping cones

pirate fl ag, for decoration

1m (3¼ft) grey satin ribbon, 1cm (½in) wide

craft glue

1 To make the tree, mould a sausage of dark-brown sugarpaste around a cake-pop stick, so that it tapers at the top. Use scissors to snip upside-down V-shapes into the surface, to create the impression of bark. Allow to dry overnight.

2 Dust a surface with cornfl our and roll out the green fl ower paste to 2mm (1⁄16in) thick. Use a sharp knife to cut out 6-10 leaves. Lightly score the surface using the wheel tool. To make the coconuts, roll three cherry-sized balls of the dark brown sugarpaste and shape into ovals. Allow to dry overnight.

3 To make the shark, model a little of the grey sugarpaste into a blunt cone. Cut out a wedge from the broad side for the mouth, then smooth the edges to form a soft curve. Fit a wedge of white sugarpaste into the mouth, fi xing with water, and score teeth into the surface with the wheel tool.

4 Roll out the remaining grey sugarpaste to 2mm (1⁄16in) thick, then use a sharp knife to cut four gently curved fi ns. Poke the end of a paintbrush into the face of the shark for eye sockets, then fi ll with tiny balls of black sugarpaste. Using a cocktail stick, poke two holes for the nostrils. Set it all aside to dry overnight.

5 For the crab, roll a cherry-sized ball of orange sugarpaste for the head. Roll two tiny balls of the same sugarpaste and fl atten a little for eyes. Create eye sockets with the ball tool, then fi x two tiny balls of black sugarpaste into the cavities with water. Make six pointed legs and fi x to the body with water.

6 To create claws, make two small sausages of orange sugarpaste, each on a small piece of dry spaghetti. Model a small ball at the end of each, fl atten with the roller, then snip out a V-shape on each using scissors. Allow to harden for 1 hour, then fi x to the body using the spaghetti. Set aside to dry overnight.

7 Assemble the tree by fi xing the coconuts and leaves together with the green royal icing. Hold each leaf in place, or support with folded kitchen towel, until the royal icing just begins to set.

8 Carefully place the trunk in the centre of the leaves and fi x in place with the green royal icing. Hold with your fi ngers until fi rm. Allow to dry for 2-3 hours.

9 Freeze the sandwiched sponge cakes for 1 hour. Remove from the freezer, place on a sheet of greaseproof paper, then carve into a rugged island shape using

a serrated knife. Discard the trimmings, then crumb coat the cake with buttercream. Refrigerate for 30 minutes.

10 Carefully lift the cake onto the cake drum, then apply a second coating of buttercream icing using the palette knife. Press the brown sugar into the buttercream so it covers the top and sides, giving the impression of sand. Allow to set for 30 minutes, then brush away any excess sugar from the drum.

11 Dust a surface with icing sugar, then roll out the green sugarpaste to about 3mm (1⁄8in) thick. Using a sharp knife, cut an irregular rectangle to cover the top of the island. Fix in place with water, then shape the edges into uneven scallops. Refrigerate the island until all the other cake elements are ready.

12 For the treasure chest, brush a rectangle of melted chocolate onto greaseproof paper. Place fi ve chocolate fi ngers on the melted chocolate. Allow to harden, then remove from the paper. Repeat to create three more panels. Use a sharp knife to cut off any excess chocolate.

13 Cut one panel in half to create the sides of the chest. Fill a piping cone with melted chocolate. Apply a little chocolate to the edges of the panel to assemble the chest. Set aside one panel for the lid.

14 Roll out the yellow sugarpaste to about 2mm (1⁄16in) thick, and cut four rectangles. Create rivets in the rectangles with the end of a paintbrush, then fi x to the chest with a little water. Mix the edible gold lustre dust with rejuvenator spirit, then paint the rectangles. Set aside to dry.

15 Use a palette knife to paddle the blue royal icing over the surface of the cake drum, around the island, to create a series of waves. Smooth up the side of the island. Allow to set for 30 minutes.

16 Pipe white royal icing to the tips of the waves in a series of squiggles, to create whitecaps. Sprinkle a little brown sugar around the base of the island.

17 Press the head of the shark into the royal icing sea and place a fi n directly behind it. Fix the remaining fi ns into the royal icing sea around the base of the island.

18 Set the treasure chest on the island. Press the tree on the top of the cake so that the cake-pop stick supports it.

19 Add the crab, then fi ll the treasure chest with sweets, so they spill over the sides. Add a pirate fl ag to the chest, then fi x the ribbon around the base of the drum.

Treasure island


Kids D E C O R A T I O N S

CDH10.Kids.indd 90 17/12/2014 09:27


CDH10.Kids.indd 91 17/12/2014 09:27


By Karen Sullivan

FOR THE CAKE

20cm (8in) hemisphere cake, cut in half horizontally, sandwiched with

buttercream, and crumb coated

TO DECORATE

cornfl our, for dusting

500g (1lb 2oz) green sugarpaste, strengthened with CMC

200g (7oz) buttercream

icing sugar, for dusting


150g (5½oz) black sugarpaste

500g (1lb 2oz) red sugarpaste

300g (10oz) blue sugarpaste

1 Dust a surface with cornfl our and roll out the strengthened green sugarpaste to about 3mm (1⁄8in) thick. It should be large enough to cover the entire cake drum. Brush the drum with a little water and cover with the sugarpaste, using the smoother to create an even surface. Cut off any excess sugarpaste using a sharp knife. Set aside to dry overnight. Wrap the remaining green sugarpaste in clingfi lm for later use.

2 Place the crumb-coated cake on a sheet of greaseproof paper. Lightly cover the surface with a thin layer of buttercream icing, using the palette knife to make it as smooth as possible.

3 Dust a surface with icing sugar, then roll out the white sugarpaste to about 3mm (1⁄8in) thick. Cut out 10-15 hexagons using the hexagon cutter. Cover the excess sugarpaste in clingfi lm, then set aside for later use.

4 On the dusted surface, roll out the black sugarpaste to about 3mm (1⁄8in) thick. Cut out 5-10 pentagons, using the pentagon cutter. Wrap the excess black

Football mania

EQUIPMENT

sugarpaste roller


sugarpaste smoother

sharp knife

palette knife

large hexagon cutter

large pentagon cutter

pizza cutter (optional)

1m (3¼ft) blue satin ribbon, 1cm (½in) wide

craft glue

CDH10.Kids.indd 92 17/12/2014 09:27


sugarpaste in clingfi lm and set aside for later use.

5 Brush the back of a black pentagon with a little water, then place it on the top of the cake. Brush the backs of the white hexagons with water, one at a time, and carefully press them into place around the pentagon, so that the edges are fl ush where they meet and the surface is smooth.

6 Roll out more hexagons and pentagons, if needed, then add them to the surface of the ball to create the classic football pattern. Build up the shapes to cover the whole surface. When you reach the base, cut off any excess and smooth with the sugarpaste smoother. Allow to set overnight.

7 When the cake has set, move it to the centre of the covered drum using a palette knife.

8 Dust a surface with icing sugar and roll out the red sugarpaste (or a sugarpaste to match your child’s favourite team colours) to about 3mm (1⁄8in) thick. Use a pizza cutter, or a sharp knife, to

cut a rectangular strip, about 36x6cm (14x2½in).

9 Brush water all around the lower side of the cake, to the height of about 6cm (2½in) up from the drum. Carefully wrap the red sugarpaste strip around the cake so that it meets at the front. Fold the extra length back on itself, then fi x in place with a little water.

10 Roll out some of the blue sugarpaste to 3mm (1⁄8in) thick. Using a pizza cutter, cut a rectangular strip, 36x6cm (14x2½in). Cut this further into 7-8 rectangles, 4cm (1½in) wide.

11 Brush the backs of the blue strips with a little water, then place them, one by one, on the red sugarpaste scarf at regular intervals to create a striped effect.

12 While the sugarpaste is soft, use a sharp knife to score little sideways 'V's into the surface of the scarf, to create the appearance of knitting stitches. Continue until the whole scarf is scored.

13 Dust a surface with icing sugar, then roll out the remaining blue sugarpaste to about 3mm (1⁄8in) thick. Cut a rectangle,

about 6x5cm (2½x2in) to create the end of the scarf.

14 Score the end of the blue sugarpaste strip with 'V's, then brush the back with a little water and carefully fi x it to the end of the folded-over red scarf.

15 Dust a surface with icing sugar, then roll out the remaining green sugarpaste 3mm (1⁄8in) thick. Cut out tufts of grass with a sharp knife.

16 Brush the backs of the tufts with water, then fi x around the base of the scarf in an uneven pattern.

17 Fix the blue ribbon in place around the base of the cake drum using craft glue.

The recipes and images on pages 90-93 are taken from Kids' Birthday Cakes by Karen Sullivan, published by DK, £14.99, dk.com

CDH10.Kids.indd 93 17/12/2014 09:27

By Lisa Snyder

FOR THE COOKIES

600g (1lb 5oz) plain fl our

½ tsp baking powder

½ tsp salt


340g (12oz) granulated sugar

120g (4oz) icing sugar

2 medium free-range eggs


1 tsp almond extract

TO DECORATE

green royal icing

brown royal icing

large royal icing eyes (see page 95)

edible black food-colour pen

EQUIPMENT

frog cookie cutter

piping bag and nozzle

1 Mix the fl our, baking powder, and salt together in a bowl and set aside. Cream the butter, granulated sugar, and icing sugar together using a handheld electric whisk until pale and fl uffy. Add the eggs, vanilla and almond extracts and mix until fully combined.

2 Add the fl our mixture to the butter mixture two tablespoonfuls at a time, mixing after every addition, until fully incorporated. Divide the dough into three, then wrap each third in clingfi lm. Chill the wrapped dough in the fridge for at least an hour.

3 When you are ready to shape your cookies, preheat the oven to 180ºC/Gas Mark 4. Roll out the chilled dough on a cutting mat until it is 1cm (½in) thick. Cover the rolled dough with clingfi lm, then place the dough and mat into the freezer for 15 minutes.

4 Turn the mat upsidedown onto a clean surface, then carefully peel the mat away from the dough. Place the dough back onto the mat, then remove the clingfi lm.

5 Line a baking sheet with baking parchment. Cut the cookie shapes with

your chosen cookie cutter, then transfer the cookie shapes to the baking sheet.

6 Bake in the oven for 8-10 minutes, or until the edges begin to brown. Allow the cookies to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

7 To decorate, outline the body and legs of the frog with green icing. Flood one of the front legs with green icing.

8 Flood the back legs with green icing. While the icing is still wet, pipe dots onto the back legs using brown icing and allow to dry for 20 minutes. Flood the other front leg and allow to dry for 20 minutes.

9 Flood the head and body with green icing. While the icing is still wet, pipe dots onto the cheeks and the top of the head using brown icing. Add the royal icing eyes, then allow to dry for 20 minutes.

10 Pipe three dots onto the base of each front leg for the toes. Pipe the outside toes fi rst, then allow to dry for a few minutes before piping the centre toes to avoid the colours running. Allow to dry completely. Draw a smile onto the face using an edible black food-colour pen.

Frog cookies



CDH10.Kids.indd 94 17/12/2014 09:27

By Lisa Snyder

FOR THE COOKIES

one batch of cookies, shaped with a fi sh-shaped cutter (see page 94)

FOR THE ROYAL ICING EYES

greaseproof paper

piping bag, fi tted with a plain nozzle

white and black royal icing

black edible pearls

masking tape

TO DECORATE

white royal icing

orange royal icing

EQUIPMENT

fi sh cookie cutter


1 First make a batch of royal icing eyes. Draw or print your desired circle size onto plain paper, then place a piece of greaseproof paper over the top and use masking tape to secure in place.

2 Fill the piping bag with white royal icing, then pipe circles onto the greaseproof paper, using the templates underneath as a size guide. While the icing is still wet, carefully add a black edible pearl at the centre of each white circle. You may need to use tweezers for this in order to get the positioning right.

3 Allow the royal icing to dry completely. Depending on the humidity of your kitchen, this may take a few days.

4 Gently remove the royal icing transfers from the greaseproof paper, then store them in an airtight container until ready to use. For very small eyes, use a bench scraper or similar sharp object to remove them from the paper.

5 Bake your cookies by following steps 1-6 on page 94. Allow the shapes to cool completely before decorating.

6 To decorate, outline two wavy sections on the back of the clownfi sh with white icing. Pipe lines of orange icing onto the fi ns and tail, leaving space between each one.

7 Flood the white sections with royal icing, then allow to dry completely.

8 Fill in the gaps on the fi ns and tail by piping orange icing. Outline and fl ood the head with orange icing.

9 While the icing is still wet, add a royal icing eye to the head.

10 Flood the centre and back of the body with orange royal icing, then allow to dry completely before serving.

Clownfi sh cookies


CDH10.Kids.indd 95 17/12/2014 09:27

By Lisa Snyder

FOR THE COOKIES

one batch of cookie dough (see page 94)

TO DECORATE

tan royal icing

brown royal icing

green royal icing

royal icing eyes (see page 95)

edible black food-colour pen

EQUIPMENT

rabbit cookie cutter with long ears

candy corn cookie cutter

piping bag, fi tted with a plain nozzle

1 Make the cookie dough according to the instructions on page 94. Cut equal numbers of candy corn- and rabbit-shaped cookies from the dough using the two different cutters. Before baking, trim the ears from the rabbit cookie using the rounded corner of the candy corn cutter, then place the ears fi rmly against the bottom corners of the candy corn cookie. The pieces will fuse together once baked. Bake in the oven as usual, then allow to cool before decorating.

2 Make a batch of royal icing eyes by following steps 1-3 on page 95.

3 To decorate your cookies, outline the turtle shell with tan icing. Outline and fl ood the fl ippers with green icing. Pipe brown dots onto the fl ippers while the green icing is wet.

4 Flood the shell with the tan icing.

5 Pipe spots onto the shell with brown icing while the tan icing is still wet. Allow to dry completely.

6 Outline and fl ood a mushroom-shaped head with green icing, then add the royal icing eyes while the green icing is still wet.

7 Allow to dry for several hours. Outline and fl ood the rim of the turtle shell with the tan icing. Draw a smile with an edible black food colour pen, then allow to dry completely.

HOW TO FLOOD ROYAL ICING

1 To outline a cookie, place the tip of the icing bag close to the cookie and squeeze gently until the royal icing comes out of the tip. Then, let the icing touch the cookie and begin to lift the tip away from the cookie while continuing to add gentle pressure. Work your way around the cookie until you have a full outline.

2 Once the outline is complete, start to fl ood the inside of the cookie by working around the outline with the piping bag.

3 Keep fl ooding the cookie by going around until you reach the centre, then gently lift the piping bag away. Once your cookie is completely fl ooded, gently shake and tap the cookie on the work surface to help the icing fl atten out. Use a cocktail stick to pop any air bubbles.

Sea turtle cookies


CDH10.Kids.indd 96 17/12/2014 09:27

By Lisa Snyder

FOR THE COOKIES

one batch of cookies, shaped with a fl ower cookie cutter (see page 94)

TO DECORATE

reddish-brown royal icing

airbrush gun, with brown airbrush colour (optional)

light brown royal icing

black edible pearls

black royal icing

edible black food colour pen

EQUIPMENT

fl ower cookie cutter



2 Outline the edge of the cookie and the face with reddish-brown icing.

3 Flood the mane with reddish-brown icing, then allow to dry for a few hours.

4 Outline and fl ood the face with the light brown icing, then add two black edible pearls for the eyes while the icing is still wet. Allow to dry completely.

5 Flood the mouth with light brown icing, then allow to dry completely. Pipe a triangle for the nose using black icing.

6 Draw a mouth, two eyebrows, and some dots to represent whiskers using an edible black food colour pen.

HOW TO MAKE ROYAL ICING

1 Measure 1.125kg (2¼oz) icing sugar into the bowl of a freestanding mixer. Stir with a whisk to remove any lumps, then set aside.

2 Whisk together 180ml (6fl oz) water, 5 tbsp meringue powder, 1 tsp cream of tartar and 1 tsp vanilla extract in a jug or bowl. Add this to the icing sugar.

3 Using the paddle attachment with the mixer on a low setting, combine the wet ingredients with the sugar. Mix until all of the icing sugar is wet, then increase the speed to medium/high and continue mixing for about 1 minute.

4 To store the icing, place in an airtight container. Before covering the container with a lid, cover the top of the icing with clingfi lm, pressing gently to completely cover the top of the icing. Air will cause the icing to form a crust, so make sure the clingfi lm is touching the icing.

Lion cookies


CDH10.Kids.indd 97 17/12/2014 09:27

By Lisa Snyderx

FOR THE COOKIES

one batch of cookies, shaped with a fl ower cookie cutter (see page 94)

TO DECORATE


green royal icing

royal icing eye (see page 95)

yellow royal icing

EQUIPMENT

T-Rex cookie cutter


2 Outline the T-Rex, including the lines for the legs and arms, using a piping bag fi lled with green royal icing.

3 Wait a few minutes so that the outlines of the arm and legs will show, then fl ood with green icing. Add a royal icing eye while the green icing is still wet.

4 Pipe a few spots of various sizes onto the T-Rex’s back with yellow icing. Allow to dry completely.

T-Rex cookies



The recipes and images on pages 94-98 are taken from 100 Animal Cookies by Lisa Snyder, published by Apple Press, £12.99.

CDH10.Kids.indd 98 17/12/2014 09:28

By Culpitt (www.culpitt.com)

FOR THE CAKE

one 20cm (8in) round cake, fi lled and crumb coated with buttercream

one large cupcake or muffi n, baked according to your favourite recipe

TO DECORATE

Culpitt sugarpaste in red, purple, ivory, white, green and light green

Culpitt Fairy Claydough

buttercream

EQUIPMENT

25cm (10in) red board

Culpitt blossom cutter

daisy plunger cutter

fl ower plunger cutter

ivy leaf plunger cutter

gold dragees

edible glue

gold lustre dust

round piping nozzle

1 Bake your round cake and large cupcake or muffi n according to your favourite recipes. Allow to cool completely.

2 Roll out the green sugarpaste to a thickness of about 3mm (1/8in), then use it to cover the round cake. Trim away any excess sugarpaste with a sharp knife.

3 Place a little buttercream in the centre of the red cake board, then add the cake.

4 Knead the purple and white sugarpastes until soft and pliable. Blend the colours in varying ratios until you've made several shades – these will make your fl owers.

5 Once happy with your shades of purple, roll out each one to a thickness of about 3mm (1/8in). Use the plunger cutters to cut out various different fl owers, then stick to the cake using a little edible glue.

6 Start from the bottom of the cake up and overlap some of the fl owers to create a forest effect – make sure you mix the colours you’re cutting out with the plunger cutter as you go.

7 Finish your fl owers with gold dragee centres, attached using edible glue. Use

a dusting brush and a little gold lustre colour to give a sparkly fi nish.

TO CREATE THE TOADSTOOL

1 Cut your cupcake in half horizontally to create a toadstool top and stalk.

2 Crumb coat the cupcake sections with buttercream. Roll out the red sugarpaste, then use to cover the top section.

3 Roll out the white sugarpaste, then use a piping nozzle to cut out spots. Stick these to the toadstool using edible glue.

4 Shear the edges off your stalk to make it slightly smaller than the top of the toadstool. Crumb coat, then roll out some more white sugarpaste and use to cover the stalk.

5 Add a dab of buttercream to the base of the toadstool and place onto the cake. Attach the top of the toadstool to the base using a little edible glue.

6 Add more fl owers around the base of the toadstool to hide the join, if desired.

7 Stick your claydough fairy into place using edible glue to fi nish the cake.

Fairy garden cake


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CDH10.Kids.indd 99 17/12/2014 09:28


CDH10.Kids.indd 100 17/12/2014 09:28

By Alice and Karen Davies from Karen Davies Cake Moulds

(www.karendaviescakes.co.uk)

FOR THE CAKE

two 20cm (8in) round cakes, fi lled and crumb coated with buttercream

TO DECORATE

royal icing

Rainbow Dust Gel Colours in Chestnut Brown, Ice Blue, Caramel,

Grey and Dark Brown

lustre dust colours in blue, pink, black, white and chocolate brown

Karen Davies Sugarcraft Vanilla or Marshmallow White Sugarpaste

Karen Davies Sugarcraft Parma Violet Sugarpaste

Karen Davies Sugarcraft Crushed Pine Sugarpaste

Karen Davies Sugarcraft Summer Blue Sugarpaste

Karen Davies Sugarcraft Peach Melba Sugarpaste

rejuvinator spirit

piping gel (for the water effect)

EQUIPMENT

two 27cm (11in) round cake boards

Karen Davies Sugarcraft Alphabet and Numbers Mould

Karen Davies Sugarcraft Jungle Animals Mould by Alice

a selection of paintbrushes

cutting wheel

dresden tool

no. 2 piping nozzle

rolling pin

palette knife

Trex

edible glue

sugarcraft gun with grass disc

wooden plank cutter

cocktail sticks

a set of calyx cutters

1.5cm (2/3in) ivy leaf cutter

piping bag

1 Roll out the Summer Blue sugarpaste, then use to cover your cake.

2 Colour some white sugarpaste with a small amount of Chestnut Brown Gel Colour. Roll the paste out thinly, then use the cutting wheel to cut a simple palm tree shape curving to the right. Use your fi rst tree as a guide – place it on top of the paste and cut out another nine. Flip over fi ve of the trees so that they are facing the opposite direction.

3 Attach the palm trees evenly around the edge of the cake using a little edible glue, alternating between left and right bending trees.

4 Thinly roll out some Crushed Pine Sugarpaste. Cut out 10 larger palm tree leaves using your larger calyx cutter.

5 Add a small amount of white sugarpaste to a piece of Crushed Pine paste to make a pale green. Roll this out thinly, then cut out ten smaller palm tree leaves using your smaller calyx cutter.

6 Brush a small amount of edible glue onto the centres of your larger leaves, then place a smaller set of leaves on top.

7 With your remaining Chestnut Brown paste, roll three small balls to place in the centre of the leaves. Attach these with a small amount of edible glue. Allow to dry.

8 Colour a pale green paste using the Crushed Pine paste mixed with white paste. Soften it using Trex so it will push through your sugarcraft gun easily. Attach your grass disc, then place some softened green paste inside. Push through, then remove the grass using a palette knife. Brush the bottom edge of your cake with edible glue, then attach the glass. Leave a space at the base of each tree.

9 Thinly roll out a small amount of pale green paste, then cut out 10 ivy leaves using the cutter. Attach these to the base of each tree with edible glue.

10 Once your palm tree leaves have dried, attach them to the top of each tree using a small amount of royal icing.

11 Colour some royal icing using the Chestnut Brown Gel Colour. Place the icing in a piping bag fi tted with a no. 2 piping nozzle, then use to pipe a single branch joining each tree.

12 Add a small amount of Ice Blue Gel Colour to some piping gel. Use a palette knife to create a thin puddle of water on top of your cake.

13 Mix a little Chestnut Brown Gel Colour into white sugarpaste to get a lighter shade of brown. Add a little more Gel Colour and just begin to knead it in. Roll this out thinly to create a marbled wood effect.

14 Cut out a rectangle from the marbled sugarpaste using the cutting wheel. This will be the raft.

15 Using a wooden panel cutter, gently press onto your rectangle to create wood markings. Don't push all the way through. Place your raft on top of the water.

16 Colour 13g (½oz) of white sugarpaste with a small amount of Grey Gel Colour. Dust the Jungle Animals Mould with cornfl our, then tap out any excess and press your grey paste into the elephant shape. Turn the mould over and peel it back so the Elephant falls out.

17 You will need 11g (¼oz) white sugarpaste coloured with a small amount of Chestnut Brown Gel and Caramel Gel for the lion, 8g (1/8oz) white sugarpaste coloured with Caramel Gel for the giraffe, 10g (¼oz) Peach Melba sugarpaste for the monkey and 15g (½oz) Parma Violet Paste for the hippo. Mould all of the animals.

18 Cut the hippo just below where his shoulders would be. Start by painting all of the animal eyes using various dust colours mixed with rejuvenator spirit. Colour the animals' markings, feet, paws, mouths, noses, ears and hair accordingly.

19 Place the hippo into the puddle. Insert four cocktail sticks through the raft and into the cake, so that you’re left with one-third sticking out. Brush the sticks and base with a small amount of edible glue. Gently press the animals into position on top the cocktail sticks.

20 Dust the letters you will be using on the Alphabet and Numbers mould with cornfl our. Tap out any excess. Roll small sausages of white sugarpaste, then press these into your letters. Turn the mould over and peel back to release the letters.

21 Brush a small amount of edible glue to the base and backs of the letters. Gently press these into position, securing them where they touch the animals.

22 These animal moulds are also the ideal size to make cupcakes!

Jungle animals river raft


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CDH10.Kids.indd 101 17/12/2014 09:28

By Alice and Karen Davies from Karen Davies Cake Moulds

(www.karendaviescakes.co.uk)

FOR THE CAKE

two 20cm (8in) round cakes, fi lled and crumb coated with buttercream

TO DECORATE

lustre dust colours in blue, pink, black, white, orange, pale pink,

chocolate brown and gold

royal icing

Rainbow Dust Gel Colours in Chestnut Brown, Red, Yellow, Purple

Karen Davies Sugarcraft Vanilla or Marshmallow White Sugarpaste

Karen Davies Sugarcraft Parma Violet Sugarpaste

Karen Davies Sugarcraft Crushed Pine Sugarpaste

Karen Davies Sugarcraft Rose Blush Sugarpaste

Karen Davies Sugarcraft Wild Mushroom Sugarpaste

rejuvenator spirit

piping gel (for the jam effect)

EQUIPMENT

two 27cm (11in) round cake boards

Karen Davies Sugarcraft Alphabet and Numbers Mould

Karen Davies Sugarcraft Farm Animals Mould by Alice

Karen Davies Sugarcraft Crochet Border Mould

Karen Davies Sugarcraft Knitted Piece Mould

a selection of paintbrushes

cutting wheel

dresden tool

no. 2 and no. 1 piping nozzles

rolling pin

palette knife

Trex

edible glue

sugarcraft gun with grass disc

wooden plank cutter

cocktail sticks

blossom plunger cutter

2cm (¾in) circle cutter

2cm (¾in) square cutter

1 Roll out the Rose Blush sugarpaste, then use to cover your cake.

2 Thinly roll out some white sugarpaste. Using the wooden panel cutter, cut out 24 wooden panels. Using a palette knife, cut two wedges from the top of eight of your panels to create a picket fence shape (these will be your vertical panels). Attach one to your cake using edible glue. Attach two side panels. Attach another vertical panel to meet where the two side panels fi nish. Repeat evenly around the cake.

3 Roll out some Parma Violet sugarpaste thinly. Use a cutting wheel to cut out 24 small triangles for the bunting.

4 Colour a small amount of royal icing lilac using Purple Gel Colour. Place the icing in a piping bag fi tted with a no. 2 piping nozzle, then use to pipe an even string starting and ending above two fence pickets. Attach three triangles while the icing is still wet. Repeat around the cake.

5 Fit another piping bag with a no. 1 nozzle, then fi ll with white royal icing. Pipe the age of the child on the middle triangle of each section of bunting.

6 Dust your Knitted Piece Mould with cornfl our, then tap out any excess and press in some Rose Blush sugarpaste. Turn the mould over, then peel it back to release the piece. From this piece, cut eight squares using the square cutter. Use the Crochet Border Mould in the same way, but using Parma Violet sugarpaste. From this piece, cut eight squares using the square cutter. Finally, roll out some white sugarpaste and cut eight squares.

7 Brush a small amount of edible glue onto the back of each square piece, then arrange on top of your cake to create a patchwork picnic blanket.

8 Mix together some Crushed Pine sugarpaste and white sugarpaste to create a pale green. Soften it using Trex so it will push through your sugarcraft gun easily. Attach the grass disc to your sugarcraft gun, then place some softened green sugarpaste inside. Remove the grass from the gun using a palette knife. Brush around the bottom edge of the cake and around the blanket with a little edible glue, then attach the grass.

9 Thinly roll out some white sugarpaste, then use the blossom plunger cutter to

create blossoms. Attach these at random to the grass areas with a little edible glue.

10 Colour 15g (½oz) Wild Mushroom sugarpaste with a small amount of Chestnut Brown Gel. Dust the Farm Animals Mould with cornfl our, then tap out any excess and press the brown sugarpaste into the horse mould. Turn the mould over, then peel it back so the horse falls out.

11 You will need 12g (1/3oz) white sugarpaste for the lamb, 9g (¼oz) white sugarpaste coloured with Yellow Gel for the chick, 13g (1/3oz) Rose Blush sugarpaste for the pig and 12g (1/3oz) white sugarpaste for the cow. Mould all of the animals.

12 Start by painting the eyes using various dust colours mixed with rejuvenator spirit. Colour the markings, feet, mouths, noses, ears, and hair accordingly.

13 Insert fi ve cocktail sticks through the blanket and into the cake, so that you’re left with one-third sticking out. Brush the sticks and base with a small amount of edible glue. Gently press the animals into position on top the cocktail sticks.

14 Dust the letters you will be using on the Alphabet and Numbers mould with cornfl our. Tap out any excess. Roll small sausages of white sugarpaste, then press these into your letters. Turn the mould over and peel back to release the letters.

15 Brush a small amount of edible glue to the base and backs of the letters. Gently press these into position, securing them where they touch the animals.

16 Colour a small amount of white sugarpaste with a small amount of Chestnut Brown Gel. Roll out and cut three circles from it with your circle cutter. Attach one to the centre of the blanket with edible glue.

17 Colour some piping gel with a small amount of Red Gel Colour. Brush a thin layer on top of the fi rst layer of cake. Add another circle of cake and repeat. Brush some royal icing onto the top layer.

18 Colour a small amount of white sugarpaste with Red Gel, then roll a small ball. Place this on top of the cake to create a cherry.

19 These animal moulds are also the ideal size to make cupcakes!

Farm animal picnic



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CDH10.Kids.indd 102 17/12/2014 09:28


CDH10.Kids.indd 103 17/12/2014 09:28


By Maisie Parrish

FOR THE CAKE TOPPER

sugarpaste – 210g (7¼oz) black, 140g (5oz) red, 11g (¼oz) grey, and

10g (¼oz) white

19g (¾oz) white modelling paste

CMC powder

confectioners’ glaze

edible silver metallic paint

edible glue

EQUIPMENT

5mm (¼in), 6mm (¼in), 10mm (1/8in), 13mm (½in), 15mm (5/8in),

2cm (¾in) and 3cm (11/8in) circle cutters

6mm (¼in) square cutter

ball tool

craft knife

small pointed tool

THE BASE AND BODY OF THE CAR

1 To make the base you will need 45g (15⁄8oz) red sugarpaste mixed with a good pinch of CMC to stiffen. Knead the paste well, then roll into a sausage shape. Flatten each end of the sausage, then press to create a well in the centre deep enough to take the body of the car.

2 To make the body shape, add half a teaspoonful of CMC to 75g (2¾oz) red sugarpaste, then knead well and roll into a ball. Roll into a fat sausage shape, fl attening one end for the front of the car and shaping it. Ensure that the front end is deep enough to allow you to insert a big smile.

3 Narrow the shape in the centre, making a ridge along the top of the car. The fi nished length should be 10cm (4in). Make a well in the top for the cockpit using the ball tool. Mark curved lines on the side of the car using the craft knife.

4 Add a large smile at the front of the car using the edge of a 3cm (1¹⁄8in) circle cutter. Open the smile further using the soft end of a paintbrush, then roll a tiny

banana shape of white modelling paste for the teeth. Apply some edible glue to the smile, then attach the teeth to the mouth indent.

5 Attach the car body over the base and secure with edible glue.

6 For the curved black lines around the sides of the car, make a thin lace using 3g (¹⁄8oz) black sugarpaste. Ensure the lines meet neatly at the back of the car, then set the leftover paste aside.

THE HEADLIGHTS

1 For the headlights, you will need 4g (¹⁄8oz) red sugarpaste equally divided and rolled into two fat cone shapes. Flatten the front of the shapes with your fi nger.

2 To make the eyes, thinly roll out a tiny amount of white modelling paste, then use a cutter to make two 13mm (½in) circles. Repeat with the leftover black sugarpaste and smaller cutter to create two 5mm (¼in) circles. Secure the white circles to the lights, then add the black circles centrally in place. Using a tiny amount of black sugarpaste, take off enough to roll out a thin lace to outline

Red racer cake topper

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the lights and set aside. A cake smoother is a handy tool to help you roll the lace.

THE DRIVER

1 For the driver, equally divide 3g (¹⁄8oz) red sugarpaste into two, then use one half to roll a small sausage shape for the body and insert inside the cockpit. Push a short piece of dry spaghetti into the top of the body. Use the remaining red sugarpaste to roll a ball for the helmet, then gently push onto the dry spaghetti.

2 Make the headrest using 2g (¹⁄8oz) red sugarpaste rolled into an oval shape and fl attened. Make a straight cut at the base, then push a short piece of dry spaghetti into the back of the cockpit and slip the headrest over the top. Make an insert for the back of the headrest from the remaining leftover black sugarpaste by rolling a small oval shape and fl attening, making a straight cut at the base and attaching with edible glue.

3 For the visor and windscreen, you will need to mix together 25g (1oz) black sugarpaste with 9g (¼oz) white modelling paste to create a mixed grey paste. Using a craft knife, cut out a tiny rectangular shape for the visor and attach to the front of the helmet. For the windscreen, use a cutter to cut out a 1.5cm (5⁄8in) circle from the mixed grey paste, then cut off the bottom third of the circle and place into position in front of the driver. Set aside the remaining grey paste to use for making the hubcaps later.

4 From 2g (¹⁄8oz) black sugarpaste, roll out a very thin lace and use this to outline the shape of the car, as shown in the main picture. Outline the headlights in the same way.

THE SPOILER

1 For the two supports add a good pinch of CMC to 10g (¼oz) red sugarpaste and knead well. Roll out to a 5mm (¼in) thickness, then cut out two 3x0.5cm (1¼x¼in) strips. Push a piece of dry spaghetti through the centre of each strip, with 2cm (¾in) showing at the base.

2 For the top of the spoiler, roll the red sugarpaste out to a 3mm (¹⁄8oz) thickness. Use this to roll out a sausage shape measuring 1.3x7cm (½x2¾in). Using a 6mm (¼in) square cutter, cut out a square at each end of the strip. Carefully push the upright pieces through the squares to assemble the spoiler, then secure with edible glue. Equally divide 8g (¼oz) red sugarpaste and form two cube shapes. Attach to the bottom of the supports then set aside.

THE WHEELS

1 To make four wheels you will need 78g (2¾oz) black sugarpaste mixed with half a teaspoonful of CMC. Take off 34g (1¼oz) for the larger back tyres, divide in half, then roll into two balls and fl atten with your fi ngers. Divide the remaining paste equally and repeat for the front tyres.

2 For the hubcaps you will need 25g (1oz) black sugarpaste mixed together with 9g (¼oz) white modelling paste. Roll out very thinly, then use cutters to cut out two 2cm (¾in), two 1.5cm (5⁄8in) and four 6mm (¼in) circles. Attach the two 2cm (¾in) circles to the back tyres and the two 1.5cm (5⁄8in) circles to the front tyres, then add a 6mm (¼in) circle in the centre of all four wheels for the hubcaps. Secure the wheels to the front and back

of the car, then attach the headlights and the spoiler. Make the black trims extra shiny by painting them with two coats of confectioners’ glaze, letting them dry between applications.

THE WHEEL STACK

1 For the wheel stack, make three more tyres as described for the wheels, using 60g (2¼oz) black sugarpaste divided into three portions and 8g (¼oz) grey sugarpaste to make the hubcaps.

THE SPANNER

1 To make the spanner, roll out 3g (¹⁄8oz) grey sugarpaste with CMC added into a sausage shape. Narrow the shape in the centre, leaving each end a little thicker. Press the ends to fl atten slightly, then take out the centres using a 1cm (3⁄8in) circle cutter.

THE BASE AND FLAGPOLE

1 To make the base of the fl ag you will need 10g (¼oz) black sugarpaste with CMC added. Roll out to a thickness of 1cm (3⁄8in), then use cutters to make a 1cm (3⁄8in) and a 2cm (¾in) circle. Attach the smaller circle to the top of the larger one. Use a small pointed tool to make a small hole in the top to allow the fl agpole to be inserted. Set aside.

2 To make the fl agpole, roll out 2g (¹⁄8oz) black sugarpaste and cut to measure approximately 6x1cm (2½x3⁄8in). Run a line of edible glue down the centre, place a length of dry spaghetti over the top, then fold over the paste to enclose the spaghetti. Trim off the excess paste close to the spaghetti, then roll it on the worktop to reduce the thickness, removing any excess paste. Set aside.

THE CHEQUERED FLAG

1 For the fl ag, evenly roll out 10g (¼oz) white sugarpaste and cut out a rectangle measuring 4x2.5cm (1½x1in). Roll out the rest of the white sugarpaste very thinly, then use the square cutter to make twelve 6mm (¼in) squares. Roll out 4g (¹⁄8oz) black sugarpaste and cut out twelve 6mm (¼in) squares. Apply some edible glue to the fl ag, then position the squares in an alternate pattern to make a chequered pattern.

2 To attach the completed fl ag to the fl agpole, apply some glue to the pole and wrap the edge of the fl ag around it. While the paste is soft, gently curve the edges of the fl ag to add dimension and give the impression of movement. Allow to dry, then push the pole into the base to complete.

CDH10.Kids.indd 105 17/12/2014 09:28

By Ruth Clemens

FOR THE CAKE

one 6.5cm (2½in) mini cake

TO DECORATE

buttercream

10cm (4in) diameter cake card

white sugarpaste

white sugar fl orist paste

gel paste colours in red, green and blue

white royal icing

EQUIPMENT

cake smoother

disposable piping bag

no. 2 piping nozzle

24-gauge fl orists’ wire

cake pick

medium and small rose petal cutters

bright blue ribbon

pearl-headed pin

1 Prepare your mini cake for covering by applying a thin layer of buttercream. Roll out the white sugarpaste to a thickness of 5mm (¼in) on a surface lightly dusted with icing sugar. Use the sugarpaste to cover the mini cake, smoothing to a fi ne fi nish with a cake smoother.

2 Position the covered cake in the centre of the cake card and secure with a dot of buttercream. Trim the base of the cake with bright blue ribbon secured at the back with a pearl-headed pin.

3 Knead together equal amounts of white sugarpaste and white sugar fl orist paste. Colour one third red, one third blue and one third green. Roll out one colour at a time to 2mm (1/8in) thick. Using the medium rose petal cutter, cut out one of each colour for the large balloons. Using the small petal cutter, cut out four of each colour for the small balloons. Using a sharp knife, cut out small triangles in each colour to match the body of the balloons. Set aside to dry.

4 When the balloon pieces have dried out, begin the assembly. Cut six pieces of fl orists’ wire approximately 15cm (6in) long. Fit a piping bag with a no. 2 piping nozzle, then fi ll with white royal icing. Secure one piece of wire along the back of one medium balloon and one small balloon in each colour using the royal icing. Allow the icing to dry.

5 Once the icing has fully dried, turn over each balloon and secure the small triangle in place for the balloon tail, again using a little royal icing. Pipe a small refl ection mark to the front of each balloon. Allow the icing to dry fully.

6 Secure the remaining balloons in a random colour pattern around the side of the cake using royal icing. Pipe white ribbon tails and a small refl ection mark for each one.

7 Insert the cake pick into the centre of the top of the cake. Gather together the wired balloons and arrange in a spray. Secure the ends of the wires together by using another piece of wire to wind around them, then insert into the cake pick and arrange as desired.

8 Roll two short thin sausages of red and blue paste, then position them around the top of the cake pick, securing in place with a light brush of water.

Balloon mini cake



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CDH10.Kids.indd 106 17/12/2014 09:28


CDH10.Kids.indd 107 17/12/2014 09:28

E X P E R T A D V I C E How The Hummingbird Bakery create the perfect frosting swirlL A T E S T N E W S I N T H E W O R L D O F B A K I N G

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CDH10.Next month.db2.indd 108 17/12/2014 12:09

Spring CakeDecoration h e a v e n 109

Getting to grips with flower paste Discover how to use flower paste and your decorated cakes will be taken to a whole new level…By Shikhita Singh From Fair Cake, London’s Premier Cake School (www.faircake.co.uk)

T e c h n i q u e S

What is flower paste/florist paste/gum paste?Flower paste (also called florist paste) is a slab of edible thick playdough-like substance made out of very fine sugar and additives. You will find it in almost all cake decorators’ cupboards. Why? Because it is used to make the most fundamental decorative additions to a cake or cupcake, such as an elegant rose – or any other decoration that needs to get a fine and realistic finish. In America and Canada, you will find an edible product called gum paste, this is very similar to florist paste. Florist paste also sets very quickly, making it easy to layer. This is perfect for multiple layers of rose petals.

How is florist paste different from sugarpaste?Florist paste is completely different from sugarpaste! Sugarpaste is another name for fondant. It is also called ready to roll royal icing or simply icing. Sugarpaste is the covering on a Christmas cake or a wedding cake – the final layer on a cake that remains soft for months. Florist paste will become brittle and sets hard in minutes. Florist paste is perfect for making edible sugar flowers – you simply roll it out thinly on a non-stick rolling board with a non-stick rolling pin and cut away. Sugarpaste cannot be rolled out as thinly as florist paste. Nor will it hold its shape as well. If you really wish to see the difference, set aside an afternoon of experimenting with both of them.

What’s florist paste made of?Florist paste is made from natural gum, fat, sugar and egg whites. Much like sugarpaste, it’s perfectly safe to eat. Although whether or not you would like to eat an exquisite looking handmade rose is entirely your decision!

How do I use it?To use florist paste, remove the required amount from the package and knead well. At this stage, you can add a touch of

concentrated colour paste if desired. Thinly roll out using a non-stick board and a rolling pin. Adding a tiny bit of vegetable fat (we like to use Trex) to florist paste will make it much more pliable and generally more easy to work with.

Florist paste is also crucial for tappit cutters – anything else will not work because no other paste rolls out quite as thin. To make a simple flower, roll the paste out to a thickness of 1mm (1/16in) and firmly press the cutter into it – metal cutters will give a cleaner finish. Transfer the flower to a foam pad, then rub in a circular motion a couple of times to remove any rough edges. Poke the flower out of the cutter with a paintbrush, then allow to dry.

How do I store it?As a hard setting product, it is very important to store the paste in a closed bag with no trapped air inside. Ensure that you use good quality plastic sandwich bags to store unused paste in. Do not use clingfilm – your paste will dry out within hours. Just the smallest bit of air and florist paste will crust at the corners.Do not store your finished decorations in an airtight container unless you have just taken an order for a floppy and wet rose cake. Instead, store your florist paste masterpieces where the air can circulate – in a cardboard box with plenty of tissue paper to cushion your flowers. Always allow florist paste decorations to dry thoroughly before storing for any length of time. Humidity will be your worst enemy, so save your flowers from it.

CDH10.Templates/Techniques.indd 109 18/12/2014 13:04

T e c h n i q u e s

110 CakeDecoration h e a v e n spring

Your guide to royal icing Learn all about royal icing for cake decorating with this simple guide…By Amanda Macleod (www.amandamacleod.co.uk)

Making royal icingOne of the things that put me off using royal icing on my cakes was the belief that royal icing would be a complete faff and very time consuming. Let me tell you now – it is neither of these things!

You will need:icing sugar (confectioner’s sugar)waterdried egg whites (dried albumen)electric stand mixer

You can buy dried egg white from most sugarcraft product suppliers and there are a few brands to choose from. The pack that this comes in should list the quantities of icing sugar, water and dried egg whites needed to make up a batch of royal icing.• Keep in mind that these quantities are generally enough to cover a cake with royal icing, so you may only need to make half the amount or even less. I generally make up a quarter of the recipe, and this is plenty for the piping I want to do.• You may also need to experiment with the quantities given. The reason I say this is because I have always bought the same dried egg white and the recipe worked fine as a quarter amount. Then, about a year ago, the quantities given on the packet changed and using one quarter of each didn’t work at all – so I returned to my original recipe.

Even if you have to experiment a little, don’t be put off from using royal icing. Just give yourself some time to play around. As a guide, here are the amounts I use – but use the amounts given on the packaging, or find what works for you.

• 10g (¼oz) dried egg white• 62.5ml (2¼fl oz) cold water• 375g (13oz) icing sugar

It helps if you have a 10ml (scant 1 tbsp) syringe, as this will make it much easier to measure 62.5ml (2¼fl oz) of water. You can find sterile syringes online.

• Weigh the dried egg white – I do this by folding over a piece of kitchen towel onto the scales, then measuring the powder onto this.

• Measure the water and put it into the mixer bowl (this should be completely grease-free).

• Gently sprinkle the dried egg white onto the water – the powder should always be added to the water, and not water to powder.

• Weigh out the icing sugar.• Using the whisk attachments, whisk the egg white powder

and water on high speed until the powder has dissolved. Add the icing sugar a little at a time – if you tip the whole amount in you will be engulfed in a white sugar cloud.

• You will now have a cloudy, gloopy mixture.• Whisk on a medium speed to minimise the powder cloud,

then increase the speed to combine thoroughly.• You will notice that the icing now has the look of meringue

mix, which is due to the dried egg whites.• After a few minutes of whisking, remove the mixer bowl and

use a spatula to scrape the bottom of the mixer and ensure that everything is mixed smoothly. The whisks on my mixer do not quite reach the bottom of the bowl, so clumps of unmixed ingredients can get left behind.

• Return to the mixer for a final whisk of about 30 seconds to 1 minute. This should now look combined and usable.

Why make royal icing? If, like me, you have ever used icing made just with icing sugar and water, you can now see the difference between the two. Made correctly, royal icing is so much better than the sugar and water mix. It is stronger, has greater elasticity and flexibility, has


Spring CakeDecoration h e a v e n 111

T e c h n i q u e S

greater opacity, a better overall appearance for your cakes, and is much easier to control. You can achieve some beautiful effects with piped royal icing.

Technical termsThe other thing that worried me about using royal icing was all the talk of peaks and the terms used. Full or stiff peak, soft peak, run out… I had no idea what these terms meant!• Stiff peak – this is used for piping details which need to hold a pattern, such as shells or stars. Put a knife vertically into the royal icing, then pull upwards bringing the knife out. When the knife is drawn out, the spear it forms should stay upright.• Soft peak – this is generally the right consistency for covering a whole cake with royal icing. To determine whether you have achieved soft peak, do the knife test as above. If the spear

droops from about halfway, the royal icing is soft peak and will be perfect for covering your cake.• Piping – if I am piping lettering or line work, I would go for something in between these two peaks. I need something which will hold its shape, but if I make it stiff peak it will be hard to push the royal icing through a small piping nozzle. When I draw the knife out, I look for the tip of the spear to droop over.

Storing royal icingOnce made, your royal icing should be transferred to an airtight container or used in the same bowl with a damp cloth covering the top. I prefer a container, as it is completely airtight.

Remember to keep your royal icing covered. If you leave it to sit in the bowl with no covering until you are ready to use it, you will find that in a short time it forms a crust on top.

Colouring royal icingEdible colours have improved greatly in recent years, and it has become easier to colour royal icing without compromising its structure. I remember wanting to achieve shocking pink during my training, and what I ended up with after emptying around a bottle of colour into the mixture was a shocking pink goo.

Many of the colours on the market now are more concentrated, meaning that you don’t need as much to achieve more vibrant and bold colours.

That said, you should always use paste colour rather than liquid if you want a bold colour. If you want a pastel shade, you could use a liquid colour as you will only need very little.

Colour goes a long way in royal icing, so add a small amount at a time. If you are using paste, I would recommend adding it

from the end of a cocktail stick until you reach the desired shade. If you’re using liquid colour, add it a drop at a time.

If you are lucky enough to have a Kitchen Aid or a similar food processor, you will probably find that the whisk attachments get right down to the bottom of the mixing bowl and colour gets well mixed.

If, like me, you have stuck with a pretty basic stand mixer because it does the job, you will need to check how well the colour has mixed in.

Take the mixing bowl of the stand, then using a spatula to stir the royal icing around the bottom of the bowl. If your whisks don’t quite reach, this is where you will find streaks of white royal icing where the colour has not mixed. If you just look at the overall colour, you may think it is fine, but once mixed again it may be much lighter.


B A S I C S


TemplatesHere are the templates that you will need for some of the cakes in this magazine. Trace over them at this size to use in your cake decorating projects, then scale to your desired size.

Poodle (left) and Eiffel tower (right) for A Parisian afternoon on page 48

(By Rosaline Chan, from Creative Cakes, published by Whitecap Books)

Surfi ng fun birthday cake on page 54

(By Trudy Mitchell from JellyCake, www.jellycake.co.uk)

A B

C D E

F G H I J K

Sizes for the Party elephants cake on page 65

(By Ann Pickard from the Ann Pickard School of Sugarcraft, www.annpickardsugarcraft.com)

A

BC

D

EF

Sew StylishClassic Sewing Machine A, B, C

A

BA and B shown at 50%,

enlarge by 200% C

Geometric Mini Cakes G, H, I

Shown at 50%, enlarge by 200%

T emplates

Designer Art DecoSymmetrical Shapes Cake A, B, C, D, E and F

Download full-size, printable templates at http://ideas.stitchcraftcreate.co.uk/patterns

123Templates

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Classic sewing machine on page 60

(By Zoe Clark, from The Contemporary Cake

Decorating Bible, published by David & Charles)


b a s i c s

162 Creative Cakes

Eiffe

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1 pie

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1 pie

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5 6 7

A PARISIAN AFTERNOON (CONTINUED)

54 pieces

64 pieces

74 pieces

11 piece

24 pieces

34 pieces

44 pieces

81 piece

91 piece

101 piece

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l a S t b i t e

When did you first start decorating cakes?I feel like I have been making and decorating cakes forever. I won a cake competition at school, and just kept going! I started by making all my family celebration cakes, and then went on to make my own three-tier royal iced wedding cake.

What was the first cake you created like?The first cake I remember making was a cake for a raffle in the shape of a dice with a clown sitting on the top. I made a step ladder out of cardboard – we did not have sugarpaste or flower paste then!

Where did you learn your skills?I joined the British Sugarcraft Guild in Chelmsford, and this was the best thing I ever did. I met so many ladies with the same interests as me! There are demonstrations every month, workshops and exhibitions all about sugarcraft. I still love it as much as when I first joined. I also learnt a lot at college under the watchful guidance of Lesley Herbert, who helped me gain my City and Guilds qualifications.

What was your inspiration behind your sugar wobblies?The wobblies started about six years ago. I saw a Father Christmas in a charity shop with long dangly ribbon legs so that he could sit on the edge of a cake. The problem was that the ribbon would not stick to his big black boots. In the middle of the night, I had what I call my eureka moment – pipe cleaners! They worked, as they have wire going though them, and my sugar wobblies were born.

Where do you get new ideas for your characters?I can’t go anywhere without seeing an idea for a new character. I have a very vivid imagination, and I like to always have a pencil and paper at the ready in case I see anything that inspires me.

What advice would you give to anyone just starting to decorate cakes?Practise, practise, practise! Never give up, but also don’t try to do everything at once. Join a sugarcraft club, and read books and magazines. But most of all, be proud of what you do!

How do you achieve the perfect character expressions?The position of the eyes makes the character interesting. My tip is to draw the expression on paper first. If you look in my book, you will see many different ways. Always start with the easiest one!

What’s your favourite occasion to create for?It has to be birthdays. There are so many different hobbies and interests, so there is always a new wobbly waiting to be designed.

Whats been your biggest success to date? Winning five gold medals at Salon Culinaire and 10 gold medals with the British Sugarcraft Guild. Also demonstrating the sugar wobblies live on television!

What type of paste do you prefer to work with and why?To make the sugar wobblies, I use modelling paste. This is stronger than sugarpaste, which allows the characters to hold their shape while drying.

Is there a modelling tool you couldn’t live without?There are two tools – my small palette knife and a paintbrush.

How did your Sugar Wobblies book come about?I was demonstrating the sugar wobblies at a sugarcraft exhibition. Search Press publishers saw them and asked if I ever thought about writing a book – a few weeks later I had that fantastic phone call saying my little characters had been accepted. I think I cried – that was a day I will never forget.

What do you have planned next?Next year’s calendar is already very busy. The wobblies are travelling to many exhibitions home and abroad – they love flying. I have many new fun characters in the making too.

Sugar Wobblies by Georgie Godbold is published by Search Press, and is available for £4.99.

In the kitchen with...

Georgie GodboldAward-winning cake decorator and author Georgie Godbold has crafted a longstanding career from her bright and colourful characters. In her recent book, Sugar Wobblies, she shows us how to recreate her adorable cake toppers – we chat to her about how she comes up with her designs…

CDH10.Interview.indd 114 17/12/2014 15:16

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