LEARN TO MAKE AND DECORATE AMAZING CAKES STEP-BY-STEP

ISSUE 68 | MAY 2018

ISSUE 68
MAY 2018 £4.20

2018
Wedding
Trends
Feature

10
Fantastic
TUTORIALS
Gold Lantern
Cake Tutorial

+LEARN step-by-step

WIN!
Art of Embroidery
Cake Tutorial
A set of
new
moulds from Kar
Davies Sugarcra en
ft
worth over £70!
ROYAL WEDDING
COVER STAR
REVEALED! Reader's Wedding
Cake Feature
WWW.CAKEMASTERSMAGAZINE.COM 1
 ISSUE 68 | MAY 2018

THE COMPLETE
RAINBOW DUST RANGE
P ro s
f e s si o o ur
n al Fo o d C o l

Metallic Paint ProGel

Click Twist Brush Food Art Pen

For more information contact Renshaw Americas 973-957-0686

CELEBRATING CAKE FOR GENERATIONS

Join the conversation
2 MAGAZINE www.renshawamericas.com
 Wedding
ISSUE 68 | MAY 2018
Cake Masters Magazine
Subscription sign up and queries
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Edition
Contributors:
Brown’s Cakes
Sugar Magic by An
Fransiska Wongso Cake Design
CAKED by Cynthia White

Editor's
Carasmatic Cake Studio
Karen Davies Sugarcraft
Welcome to this VERY
Top
The Little Vintage Baking Company
Taste Couture SPECIAL wedding edition!

Picks
The Cake Duchess
Sugar Geek Show
La Dolce Vita Luxury Cakes
Since it is the month
Truly Scrumptious Cakes By Design of the Royal Wedding,
Sara’s Sweets Austin we are delighted to
Shani’s Sweet Creations
Shannon Bond Cake Design
announce the winner of
our Design a Royal Wedding
20
The Sweet Spot
Nicky B's Cakes Cake on the front cover of this edition. In association
Sweets Geeky Cakes with Renshaw, we had a very difficult decision
Whipped Up by Mimi choosing the winner and have also published some
Learn to Cake with Susan Trianos
A Cake Come True
of our favourite entries. Many congratulations to
Claudia Prati Torte Creative Natasha Brown of Brown’s Cakes for winning, the
Sweet Deer Hand-painted Cakes cake looks perfect on the front cover and I’m sure
Sarah's Sweets Austin the royal couple will be proud!
Ayşem Öztürk
Aygül Doğan
Evgenia In this issue, expect elegant and creative wedding
Evren Dağdeviren cake tutorials and inspiration! Starting with the
Inci Orfanlı Erol gorgeous Gold Lantern Cake How’d They Do That?!
Natasha Ananyeva
Alena Ujshag
Just Because CaKes
tutorial by Antonia Lazarova of Sugar Magic by An
and the artistic Black Lace Wedding Cake by Cynthia
47
Mrs B's Bespoke Cakes Hsu of Taste Couture. We asked you, our readers,
Scrumptious Buns for your best advice on wedding consultations and
CUPCAKES & DREAMS
Daisy & Fred
also showcase some of your trendy double-sided
wedding cakes.
Front Cover Star
Renshaw Front Cover Winner: Natasha Brown of New for 2018, we are interviewing CAKE ICONS that
Brown's Cakes have shaped the industry into what it is today. This
month, we’re talking to the fabulous Marina Sousa
Editor on how the industry has grown and developed, her
Rosie Mazumder
[email protected]
top tips to becoming an expert cake decorator and
her views on the industry.
Editorial Team
Hanaa Foura. Rhona Lavis and Laura Loukaides WIN Karen Davies moulds in this month's Elevenses
competition; find the missing moulds in our chaotic
81
Advertisements wedding scene for your chance to win.
Hanaa Foura
[email protected]
We have two amazing wedding themed
Tel: 0208 432 6051 or 07939 562567 collaborations this month, the Wedding Trends
collaboration and the Modern Wedding Cakes
USA Representative - Patty Stovall
[email protected] collaboration featuring artists from all over the
world. Both collaborations show a range of
imaginative and beautiful wedding cake designs
France Representative - Wendy Brobbey
[email protected] which will definitely inspire your own.

Best wishes,
India Representative - Khushi Malani khushi@
cakemastersmagazine.com

Cake Masters Magazine Awards

Rosie
Editor
3rd November 2018 [email protected]
[email protected]

Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
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from only £35 a year
No part of this magazine nor any supplement may be copied or
reproduced, nor stored in a retrieval system by any means without Find out more at WWW.CAKEMASTERSMAGAZINE.COM 3
prior specific written authorisation given by the publisher. www.cakemastersmagazine.com
 ISSUE 68 | MAY 2018

It's wedding season! Inside this issue are lots of easy to

On the Cover follow wedding cake tutorials and cakespiration.

17 47

17

20

12 82 78
Essential Information
Our tutorials are divided into simple
steps with an image to accompany
part of the process. We have difficulty
ratings for the different levels of
project. One piping bag is the easiest
and four is the most advanced.

All templates for tutorials

Every Issue Features
can be found on our website
www.cakemastersmagazine.com 6 Baking Wish List 8 Double-Sided Reader's Cakes

If you would like to be featured in 10 Afternoon Tea - Dubai, UAE 12 Renshaw Royal Wedding Cake
Winner Brown's Cakes
Cake Masters Magazine, join our 36 Elevenses – Ask the Expert,
contributors list to be sent email Competitions, Book Reviews + 39 Product Review Rolkem Metallic
updates of how you can get involved. More! Lustre from Cake Stuff
Sign up via our website, under the
‘Contact Us’ tab. 37 Social Snippets - Amazing 50 Cake Collaboration Modern
cakes we have spotted online Wedding Cakes
Keep in Touch 68 Cake Events - Cake events 53 Fit for a Queen Recreation of the
Like our Facebook page
and things we are looking Queen's Wedding Cake
forward to!
Facebook.com/CakeMasters 65 Cupcake Day The Alzheimer's
Follow us on Twitter @CakeMasters 50 Society

Follow our boards on Pinterest

58 Cake Collaboration Wedding Cake
Trends 2018
Pinterest.com/cakemasters
Follow us on Instagram @cakemasters 70 Cake Icons Marina Sousa
Sign up to our email 76 Advertorial Couture Sugarpaste
newsletter via our website
www.cakemastersmagazine.com
78 Tropical Wedding Cake Sugar
Sugar Cake Studio's Wedding
4 MAGAZINE 80 Wedding Consultation Tips
 Product Review 39 ISSUE 68 | MAY 2018

78

29
WIN!
a set of new mou
from Karen Dav lds
20 ie
Sugarcraft wort s
h
over £70!
82

Tutorials Competitions 54
17 How'd They Do That?! Gold 82 Find the missing moulds!
Lantern Cake Sugar Magic by An Win a set of new moulds
from Karen Davies Sugarcraft
20 Art of Embroidery,
worth over £70!
Fransiska Wongso Cake
29 Dark and Romantic,
CAKED by Cynthia White
41 Purple and Rose Gold,
Carasmatic Cake Studio
47 Wild Meadow,
Alice Kayley, Karen Davies Sugarcraft
54 Royal Wedding Cake,
Karen Davies Sugarcraft
58
74 Black Lace,
Taste Couture
81 How'd They Do That?! Fantasy
Flower The Cake Duchess

WWW.CAKEMASTERSMAGAZINE.COM 5
 Baking Wish List
ISSUE 68 | MAY 2018

Store your sweet treats conveniently in this wonderful Woolly the Sheep
Cookie Jar. The jar is ceramic and also contains Grandma Wild's Bitesize
Clotted Cream Shortie Biscuits which are suitable for vegetarians. This is
the perfect gift for anyone who loves cookies!
£15.99
Lakeland.com

Renshaw have a sugarpaste for every cake decorating need. Petal

Paste is a fine silky smooth paste designed for creating very fine
detail on flowers and foliage. Also great for intricate bows and frills
as Petal Paste can be rolled out wafer thin and also works well in
moulds. Easy to work with and can be coloured with concentrated
paints such as ProGel. Packed in convenient 3x100g foil wrapped
pouches in a box
RRP £5.50 for 3x100g box
See renshawbaking.com for stockist details

Edible Art Decorative Paint by Sweet Sticks is a

revolutionary product which is easy to use, quick drying
and 100% edible. It can be used straight from the bottle to
create masterpieces on fondant, chocolate, butter cream,
royal icing and more. Saving you both time and money, it
will completely change the way you create.
Available now at
Fabricake.co.uk

This cute scale is a great piece to add a bright touch to your kitchen
decor. The scale is capable of swapping between metric and imperial
measurements, as well as either dry or wet ingredients for perfect
measurements every time!
£25
Prices correct at point of printing Dexam.com
6 MAGAZINE
 ISSUE 68 | MAY 2018

We love the Rainbow Dust Paint in Metallic Peacock Blue, it is a beautiful

dazzling shade of blue, a real show-stopping colour for cakes that like to
stand out. Apply with a brush or sponge to add a super lustrous finish
to your cake. Strut your best peacock walk to your local sugarcraft shop
to find Rainbow Dust 100% edible paints in a beautiful spectrum of 22
gorgeous metallic and pearlescent shades.
RRP £4.10
Available from all good sugarcraft shops. New name, same great airbrushing products! The Cake Decorating
Company's range of airbrush products have been sold since 2011 and
in 2017, they had a rebrand! So while the packaging will look different
from now on, you can be sure that the product inside is still the same
exceptionally high quality that you're used to. The Spectrum Flow touch
activated, single-action airbrush machine is now available with an
improved airbrush pen and now includes a lidded cup so there are no
more spills and a large paint cup for larger spraying projects. All colours of
ethanol and waterbased airbrush paints are also available in all the colours
you love.
£99.99
Thecakedecoratingcompany.co.uk

Since its launch a couple of years ago, Couture has very quickly become one of
the top selling and most sought after sugarpastes available. Made exclusively for
Cake Stuff in the UK using ultra-fine icing sugar and the finest gum tragacanth to
create a flawless, satin smooth finish for those special cakes.
Available in white and ivory in 2.5kg packs and 5kg boxes (with other colours
coming soon), Couture offers luxury quality at an everyday price.
£14.95 for a 5kg box
Cake-stuff.com

The Boho Chic trend is hot hot hot this summer! This mould
from Karen Davies Sugarcraft allows you to create perfect
Satin Ice fondant and gum paste is a great choice for cake artists around
feathers for your cakes and bakes. It also gives you tassels,
the world for its premium quality, workability and taste. Available in a
strands, beads and braids - the perfect accessories for
wide range of colours and sizes for your convenience.
dream catchers.
From £9.99
£17.99
Thecakedecoratingcompany.co.uk
Karendaviescakes.co.uk

WWW.CAKEMASTERSMAGAZINE.COM 7
 Trends
ISSUE 68 | MAY 2018

Double-Sided
Reader's Cakes
Torn between two designs?
Try a doublesided wedding cake for that special surprise!
Photography by Alexis Jaworski

Just Because CaKes

Mrs B's Bespoke Cakes

CUPCAKES & DREAMS

Daisy & Fred

Photography by Jo Hastings

Scrumptious Buns

"Detail work on the back is

RKT with LED light and some
handpainting / dusting for depth"
Mrs B's Bespoke Cakes

8 MAGAZINE
 ISSUE 68 | MAY 2018

When only the best will do…

the best choose Satin Ice.

★★★★★

Satin Ice consistently

delivers on it’s
Commitment to Excellence.
I couldn’t ask for better.
Ron Ben-Israel, Ron Ben-Israel Cakes
New York, NY

E IN AMERIC
AD
M

HU
DSO NY
N VALLEY,

The greatest cake artists in the world choose Satin Ice for its premium quality, workability and taste.
When your cakes need to be the best… choose the best!

For tutorials, inspiration and more, visit satinice.com

Every Cake Matters

Every purchase of Satin Ice Products supports our mission to give back to our partner, Icing Smiles – a nonprofit organization
that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.
www.icingsmiles.org
WWW.CAKEMASTERSMAGAZINE.COM 9
ISSUE 68 | MAY 2018

Afternoon Tea
in the UAE

Travel - Taste - Try

AFTERNOON TEA IN DUBAI,
THE UAE!
How lucky am I to have
experienced three afternoon
teas (AT) during my recent trip
to Dubai? You know I’m always
on the hunt for new, experiential
ATs, and I managed to find an
option on a floating doughnut
(it’s actually called BBQ Donut!).
Well, the AT offering on that
floating doughnut was not
brilliant to be honest but it was a
great way to spend an afternoon
– floating on the Dubai creek
whilst nibbling on afternoon tea-
esque food. This was definitely a
unique and casual AT option, and
at just £20 per person, you could
forego the sandwiches and cakes
in plastic boxes just for the fun shop for a coffee break and we beautiful dummy cakes take
experience. stumbled into Chateau Blanc just pride of place in their downstairs
near to Kite Beach on Jumeirah salon, but once we saw the
I also love afternoon teas that Street. It’s an actual cake shop bakery counter, we knew we had
surprise you. My friend and I had and bakery, as in amazing cake to have a slice or two. Afternoon
intended to pop into a local cake creations skilfully decorated in tea does not always have to be
stunning fondant artistry. Their served on cake stands, nor in
10 MAGAZINE
 ISSUE 68 | MAY 2018

fancy china with silverware. It’s

the experience, and boy did we
have a fun experience at Chateau
Blanc. Upstairs, not only can you
order everything from blueberry
coconut water to any type of
gateau or entremets or macaron
flavour you wish, but you can
also indulge in a bit of shisha
should you wish. I opted for the
‘bananas’ entremet and my friend
chose the red velvet mini cake.
Both were beautifully presented
and gleefully washed down with
said coconut water and rather
strong coffees.

Last but not least, I was treated

to a lovely, traditional British
afternoon tea at The Ritz-Carlton
Dubai. They have called their AT
offering The Art of Afternoon Tea,
and, indeed, it was served in a
very British manner… from fine
bone china to the three tier cake
stand and even clotted cream
with the fresh, warm scones. This
is a less formal affair than the AT
served at the Ritz London. The
weather was so lovely and warm
that I was able to enjoy my AT al
fresco on the terrace of the hotel
lounge. The sandwiches were
mini works of art; so flavourful
and I really enjoyed the eggplant
and hummus in flatbread, but the
other finger sandwiches were
also very tasty. The pâtisserie on
offer was dainty and yet I couldn’t
even finish it all! And yes, you
do get one bite-sized portion of
each of these: carrot cake, garden
fruit, raspberry éclair, chocolate
éclair, cheese cake, raspberry
opera, macaron, pistachio ivorie
profiterole, maamoul date,
chocolate pot de crème and
panna cotta.

Whether you’re looking for

something more traditional
or something off the beaten
path, Dubai offers every kind
of afternoon tea available. Next
stops – London, Abu Dhabi, Los
Angeles and Hawaii and then
Sardinia and Corsica in the
summer! Let’s see what other
amazing afternoon teas we can
find…

Photography: Jen’s Just Desserts

WWW.CAKEMASTERSMAGAZINE.COM 11
Congratulations!
ISSUE 68 | MAY 2018

Royal Wedding Cake Winner in association with

WINNER!
Natasha Brown,
Brown's Cakes

12 MAGAZINE
 ISSUE 68 | MAY 2018

Royal Iced Element

Step 1. Cut a piece of baking paper to fit below each line on the cake. along the other two scored lines.
around the top tier of the cake.
Fold the paper into six equal pieces and Step 3. Using a no.2 nozzle in a bag Step 5. Pipe a large dot underneath the
cut a curve along the top edge. When of white royal icing, pipe a dot in the lowest centre dot with a no.2 nozzle.
opened, the paper creates a template for middle of the first scored line. Pipe two Pipe smaller dots around and above with
around the cake. smaller dots on either side. If the dots a no.1.5 nozzle. Pipe dots in a line where
have a peak, touch lightly with a damp the curves meet.
Step 2. Hold the template in place with paintbrush to make a smoother finish.
a pin. Lightly score along the edge of Step 6. Pipe the gold detailing added to
the template with a pin or scoring tool. Step 4. Using a no.1.5 nozzle in a bag of the men's uniform using a no.1 nozzle.
Remove the template. Lower the paper white royal icing, pipe smaller dots all When dry, paint with gold edible paint.
template and score a further two lines along the scored line. Repeat Steps 6 & 7
1 2 3

4 5 6

Sugar Flowers
Step 1. Make small cone shaped buds from Step 3. Pinch the edge of the petals at the Petunias
white flower and modelling paste and glue middle to create a softer edge.
onto the end of a cocktail stick. Allow to Step 5. Thinly roll out white flower and
dry overnight. Colour a pack of flower and Step 4. Roll out some white flower and modelling paste. Cut out a flower using a
modelling paste light pink. Roll out the modelling paste and cut out another rose petunia cutter and veiner set.
pink paste and cut out a small rose shape petal shape. Soften the edges as in Step Dust the mould with cornflour and place
using a rose cutter. 4 and apply sugar glue to the bottom half the cut out shape into the mould. Press
of each petal. Curl the first petal over the the mould to create the flower.
Step 2. Stretch the edges of the rose by bud, tuck the edge of the next petal inside
rolling over with a ball tool. Turn the rose the first and the edge of the third into the Step 6. Leave the flower for at least an
over. Paint sugar glue over one whole last one. Continue until tucking the last hour to dry before attaching to the cake.
petal and half way up the other petals. edge into the first petal. Pinch the edges of Once on the cake, dust with Rose Rainbow
Wrap the petal that’s completely covered the petals at the middle to create a softer Dust colour. A small bead of white royal
with sugar glue around the bud. Wrap the edge. Leave to dry for at least an hour then icing piped in the centre finishes these
petal opposite around the bud then the apply a second layer of petals using the petunias off.
one opposite that. Finally, wrap the two same process as Steps 9 &10 but with a
remaining petals round the bud. larger rose cutter.

1 2 3

4 5 6

WWW.CAKEMASTERSMAGAZINE.COM 13
ISSUE 68 | MAY 2018

Sugar Models 1 2

Groom
Step 1. Roll two small balls of black
sugarpaste and form into oval shapes
to make feet. Attach feet to the ends of
two thin sausages of sugarpaste.

Step 2. Bend at the knee and attach the

legs from the knee down to the side of
the cake. Sit the top of the legs on top
of the cake. Apply a thinly rolled strip
of red sugarpaste to each side of the 3a 3b
legs. Form a body from white flower
and modelling paste and insert a skewer
through the body and into the cake.
Cut the skewer so that about 3cm is left
sticking out of the body.

Steps 3a & b. Colour some flower and

modelling paste to create a skin colour.
Use some to form a head shape, pulling
down a section to create a neck. Add
ears, nose and laughter lines.
4 5
Step 4. Dress the figure with thinly rolled
sugarpaste adding detail such as medals,
belts and collar.

Bride
Step 5. The bride’s lower body is made
from one piece of ivory sugarpaste
which has been moulded to give the
effect of creases. The body is formed
from coloured flower and modelling
paste, a little wider at the shoulders
and narrower at the waist. A skewer
is inserted as with the groom. For the 6 7
bust shape, roll two balls of flower and
modelling paste and blend into position.
Form a head shape from flower and
modelling paste, pulling down a section
to create a neck. Gently push the head
onto the skewer and blend the neck into
the body. Add ears, nose, laughter lines
and create a mouth using a dresden
tool.

Dress
Cut out a piece of thinly rolled ivory 8a 8b
sugarpaste to cover the back of the
bride. Attach with sugar glue and trim
across the shoulders and down the
sides. Cut a V shape into a piece of ivory
sugarpaste and glue to the front of the
bride. Trim across the shoulders, down
the side and across the waist. Blend the
dress where it meets at the sides and
shoulders. Cut a large triangle of ivory
sugarpaste for the bottom of the dress. 9 10
Cut the narrower end into a curve to fit
into the waist. Soften the wider end of
the dress with a CelStick to create a bit
of movement. Attach the dress, blend
in at the waist and curl the edges at the
bottom to attach to the cake.
Apply fine royal icing piping and some
brush embroidery to add detail to the
bride’s dress.
the hand into an oval shape. Cut into the and eyebrows using a fine paintbrush
Faces and Arms hand, pulling the knife sideways to create and edible food colour. Add a small dot
Step 6. Fill the mouths with white flower the thumb. Mark fingers onto the hand of black royal icing for the pupils and a
and modelling paste and make small with a sharp knife. tiny white dot of white royal icing for the
cuts into the corners of the paste with a highlights. Attach sugarpaste in place
knife to give the impression of teeth. Step 8a. For the groom, dress the arms for the groom’s hair and beard and add
Form lips from small sausages of pink in a thin layer of sugarpaste and for the texture with a dresden tool.
sugarpaste attached with water. Paint bride, leave the arms bare.
the whites of the eyes using edible Step 10. Roll long thin sausages for the
white paint. Step 8b. Bend the arms at the elbow and bride’s hair and glue into place, adding a
cut the top of the arms at an angle to little texture by bending the strand and
Step 7. Make the arms while the white attach to the body. applying lines with a dresden tool.
paint dries. Form two thin sausages for Using a no.1 nozzle, add royal piped detail
the arms. Roll the wrist between your Step 9. Once the white paint on the eyes to the groom’s uniform. When dry, paint
fingertips to make it narrow and flatten is dry, paint the eye colour, eyelashes the detail with edible gold paint.
14 MAGAZINE
 ISSUE 68 | MAY 2018

Congratulations
to the
Runners Up!
Agnieszka Partyka and Grzegorz Grabowski
Academy 3D Cake

Diana Toma-Les Pivoines

WWW.CAKEMASTERSMAGAZINE.COM 15
 ISSUE 68 | MAY 2018

CALLING ALL BAKING

PROS, RECIPE REBELS
AND IMPATIENT ICERS
Rise against dementia this Cupcake Day on 14 June
Sign up for your free fundraising kit today

cupcakeday.org.uk

Alzheimer’s Society is a registered charity in England and Wales

(296645); the Isle of Man (1128) and operates in Northern Ireland.
16 MAGAZINE
 ISSUE 68 | MAY 2018

How’d They Do That?!

demystified! Gold Lantern Cake
Amazing cakes

By Antonia Lazarova,
Sugar Magic by An
www.facebook.com/Sugar.Magic.by.An
www.facebook.com/antonia.lazarova
Photography by Daniela WWW.CAKEMASTERSMAGAZINE.COM
Bogdanova 17
ISSUE 68 | MAY 2018

Textured Sphere
Step 1. Colour white fondant in light template. Repeat except in the You might have to adjust the fondant
teal and cover a sphere cake. middle of the two elements of the pieces a little but don’t worry, we
wavy shape as shown. will cover the areas which are not
Step 2. Draw a wavy template from that smooth.
paper and cut with a scalpel, it will Step 4. Put a small ball under the
be used for both tiers with texture. areas with no holes. Step 6. Use an extruder to make rope
Roll out the fondant to 2mm thick pieces. Apply a piece of rope along
and cut the outline of the wavy Step 5. Place a little edible glue the top edge of the wavy element of
template using a scalpel. on the cake and wrap the fondant the tier. Emboss with a veining tool.
around the tier vertically, slightly
Step 3. Using a no.3 piping tip, overlapping the chain pattern next
cut small holes into the fondant to each other by alternating them.

1 2 3

4 5 6

Gold Colouring
Tip: Using a flat food safe brush, dust the cake with various dry gold edible lustre dusts to produce a high sheen
metallic texture. I also tagged some elements with teal dust.

1 2 3

18 MAGAZINE
 ISSUE 68 | MAY 2018

Dahlia
Step 1. Colour white gum paste with burgundy elongate each petal. Go over with a dresden Step 4. Dust the edges of each petal with a
gel and fuchsia paste. Cut an 18 gauge wire tool and pull outwards. Attach around the soft brush to enhance its colour. Play with
in half and make a tiny hook. Roll a ball of the ball with edible glue. Repeat for the second different tone dusts to create a more realistic
paste, dip the wire in edible glue and insert in and the third layers, keeping them a little look.
the middle of the ball. Let dry for at least 2-3 open. Repeat again but this time, use a rose
hours or preferably overnight. calyx cutter. Pinch the tips and gently fold Step 5. Tape the wired petals into the flower
the bottom sides of the petals. The last layer centre using half width green floral tape. Place
Step 2. Roll out gum paste thinly, use a small needs a wire. Cut out the largest petals, dip each petal between the petals on the previous
daisy cutter to cut out a set of petals and the end of a third length white 30 gauge wire layer as shown. Steam the flowers to seal the
detach each from its centre. into a little edible glue and insert about a dust in place.
third into the ridge in each petal. Thin out the
Steps 3a & b. Use a small ball tool to thin and edges and place on a foam former to dry.

1 2 3a

3b 4 5

Bougainvillea
Step 1. Attach a small amount of white gum Step 2. Roll out some gum paste and using a Step 4. With a couple of clean soft brushes,
paste on the end of a glued 28 gauge wire to leaf cutter, cut out three bracts. Cut the tips decant a little of some petal dusts onto a
create a small bud. Flatten the edges slightly. off or use a bougainvillea cutter. Insert about a piece of kitchen paper. Dust the bud and the
Make a hole on the top with a cocktail or third of a glued 28 gauge wire into each base. outside of the blossom. Dust the bracts from
toothpick. Mould a small ball of white gum the base up to the centre, the top down to the
paste and form into a teardrop. Insert a glued Step 3. Lay the petals on a foam pad and thin centre and the sides towards the centre.
28 gauge wire into the narrow end. Divide the bract using a ball tool half on the bract
the bulbous part into equal sections with a and half on the pad. Vein each petal in a leaf Steps 5a & b. Arrange the bougainvillea using
dresden tool, thin the edges and slightly frill. veiner. Leave the veined bracts on a flower green half width green floral tape. Tape one
former or in plastic spoons and let dry. To bud with two blossoms. Tape three bracts to
create three bougainvilleas, you will need nine the blossom centre. Steam the flowers to seal
bracts. Keep in mind that it will be better to the dust in place.
make a few extra in case of breakage.

1 2 3

4 5a

5b

WWW.CAKEMASTERSMAGAZINE.COM 19
Art of Embroidery
ISSUE 68 | MAY 2018

Cake Tutorial

Learn to create
embroidery
designs

Stencil and
pearl detail

20 MAGAZINE
 ISSUE 68 | MAY 2018

Art of Embroidery
By Fransiska Wongso, Fransiska Wongso Cake Design

Fransiska Wongso her second child working on her full

Cake Design is was born and fell time corporate job.
Indonesian and in love with the art Of late, Fransiska is
currently residing of cake decoration. into creating couture
in Singapore after Nowadays, in her cakes and learning
having relocated leisure time, she will about sugar flowers
there for work over take the opportunity as well. The whole
a decade ago. She to create beautiful experience has been
stumbled upon a cakes for family truly delightful and
cake decorating members and close rewarding.
class in 2015 after friends, while still

Difficulty Rating

Equipment Required
• 6” round x 12” high • Measuring tape • Thin fabric mesh with medium and • CelBoard
cake, covered in skin • Small and medium • Royal icing, stiff large round discs • Foam pad
tone fondant rolling pin consistency • Baroque brooch and • Needle nose pliers
• 8” round x 6” high • Mini airbrush • Icing spatula damask moulds • Wire cutter
cake, covered in white • Pearl sheen liquid • Plastic scraper • Dresden tool • Scissors
fondant airbrush • Masking tape • Ball tool • Wire: 26 gauge, 24
• Gum paste: white, • Sugar pearl • Pins • Small heart cutter gauge, 18 gauge, cut
green • Gold dust • Printed embroidery • Pasta roller (optional) into third lengths
• Cornstarch • Vodka pattern • Ribbon cutter • Dusts: yellow, blush
• Shortening • Small soft brush • Wax paper • Magnolia cutters pink, burgundy, green
• Edible glue • Flower lace stencil • 6x8” round Styrofoam • Large and medium • Apple tray
• X-acto knife (I’m using Evil Cake dummy leaf cutter • Brown flower tape
• Ruler Genius stencil) • Fondant extruder, • Leaf veiner

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ISSUE 68 | MAY 2018

Step 1a. 1a 1b
For the stigma, roll 10g of white gum
paste into a teardrop shape. Dip a
hooked 18 gauge wire into edible glue
and insert. Pinch the bottom to secure.

Step 1b.
Using small scissors, snip the peaks at
45-degrees starting from the top to
the bottom.

Magnolia Flower 2a 2b
Step 2a.
For the petals, roll out gum paste
thinly on the CelBoard. Using the
magnolia cutters, cut out three small,
three medium and six large petals.

Step 2b.
Keep all cut petals in a plastic folder to
prevent from drying.

Step 3a.
Thin the edges of the petals using the 3a 3b
ball tool on the foam pad.

Step 3b.
Curl the petals by gently pulling from
the peak of the petals down to the
bottom.

Step 3c. 3c 3d
Dip 26 gauge wire into edible glue and
insert into the centre of the petals at
approximately a third of the petal’s
height. Be careful not insert too
high as the wire will be visible once
assembled.

Step 3d.
Repeat Steps 3a-c for all petals. Dry in
the apple tray for at least 24 hours.

Step 4. 4 5a
Dust the flower stigma with yellow on
the top and gradually to pink on the
bottom. Shade burgundy on the lower
end of the stigma.

Step 5a.
Dust the flower petal with shades of
yellow and pink. Shade thicker on the
centre to hide the visibility of the wire.

Step 5b. 5b 6a
Repeat Step 5a for all petals. Once
done, bend the wire to 90-degrees
from the edge of the petals down. This
is the preparation for assembly.

Step 6a.
Gather the three small petals around
the flower centre and tape using
flower tape.

22 MAGAZINE
 ISSUE 68 | MAY 2018

Step 6b. 6b 6c
Attach three medium petals, tape
together and arrange to fill up the gap
between the small petals.

Step 6c.
Finally, attach the last six large petals
and tape together. If too difficult,
attach three by three petals.

Step 7a. 7a 7b
To make the magnolia bud, prepare a
teardrop centre like in Step 1a. Cover
with three small unwired petals and
finish with yellow and pink dust.

Step 7b.
Repeat Steps 2-6 but only for small and
medium wired petals. Tape together.

Step 8a.
For the leaves, roll out green gum 8a 8b
paste and cut with large and medium
leaf cutters.

Step 8b.
Dip 24 gauge wire into edible glue and
insert into the centre of the leaves.
Vein using the leaf veiner.

Step 8c.
Using the flower tape, combine the 8c 8d
wired leaves into a composition. A
longer arrangement is preferred for a
better look.

Step 8d.
Arrange the leaves around the flower.
Once you are comfortable, tape
together.

Embroidery Pattern
Step 9a. 9a 9b
Print out an embroidery pattern of
your choice and pin on the Styrofoam
dummy, not on the real cake. Lay wax
paper on top of the pattern. Apply
shortening evenly on the wax paper
for the fondant to stick.

Step 9b.
Using the fondant extruder, create
long fondant ropes.

Step 9c. 9c
Slowly attach according to the pattern.
Using the dresden tool, create a dent
along the centre of the fondant.

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ISSUE 68 | MAY 2018

Step 9d. 9d 9e
Continue attaching according to the
pattern. Use the ball tool to dent the
large circles on the fondant.

Step 9e.
To make the work easier, do the main
spine of the pattern first as shown and
follow with the finer ones. Complete
the entire pattern with fondant ropes
and leave out the leaf portion.

Step 10a. 10a

To create the mini leaves on the
embroidery pattern, use two sizes of
mini heart cutter. Cut five of each size.

Step 10b. 10b 10c

Cut each heart into two parts to create
a teardrop shape. Prepare ten medium
and ten small teardrop shapes.

Step 10c.
Thin out the edges of each leaf and
create indentations using the small
rolling pin. Vein using the leaf veiner
and let dry overnight.

Step 11a. 11a 11b

For the finishing touch of the
embroidery pattern, apply shortening
evenly to the fondant ropes and the
dried mini leaves.

Steps 11b-d.
Prepare the pearl white dust and small
brush for dusting. Dust both fondant
ropes and mini leaves until they look
shimmery.

11c 11d

Steps 12a-c. 12a 12b

In preparation of transferring the
pattern, prepare a few pins, measuring
tape and long ruler. For the two sides,
measure 4.5” from the bottom and
mark with the pins. Pin the bottom
centre of the cake. With the measuring
tape, create diagonal imaginary lines
from the bottom to both sides and pin
the middle of the diagonal lines. Also
using the pins, mark the middle and
top of the front to ensure the pattern
is straight.

24 MAGAZINE
 ISSUE 68 | MAY 2018

Step 13a. 12c 13a

Slowly remove all the pins from the
dummy.

Step 13b. 13b

Carefully lie the dried fondant
embroidery pattern down on a surface.
The rounded shape will help make
attaching the pattern to the cake much
easier.

Step 14a. 14a 14b

Place the printed pattern and the 12”
cake side by side.

Step 14b.
Slowly pick up the pattern and
apply edible glue at the back. Start
with the bigger piece. Don’t worry
if it separates, it can be fixed when
transferring.

Step 14c. 14c

Carefully attach the pattern to the cake
and press using a small sponge.

Step 14d. 14d 15a

Lastly, attach the leaves according
to the pattern. You can improve the
leaves position if needed.

Structured Ruffles 1
Step 15a.
For the ruffles, roll out white gumpaste
to create long stripes. Use a pasta
roller if you have one, it helps to make
the thickness of the fondant stripes
more even.

Step 15b. 15b 15c

Using the ribbon cutter, set to 1.25”
wide and cut along the stripes. Place
the stripes on the foam pad and thin
out the edge of the ruffles using the
ball tool. Be careful not to wave too
much.

Step 15c.
Roll up the long gum paste stripes
before attaching to the cake.

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ISSUE 68 | MAY 2018

Step 16a. 16a 16a

Slowly paste the first stripe of ruffle to
the cake using edible glue. Start with
the bottom centre of the cake, up to
the side, turn around to the back and
return to the front bottom centre.

Step 16b. 16b 16c

Repeat for subsequent ruffles and
adhere to follow the first ruffle. Lightly
open up the top edge of the ruffle to
enhance the effect.

Step 16c.
Complete all the ruffles for the
upper tier, approximately 7-8 layers
depending on how dense you want the
ruffles to be.

Stencilled Royal Icing 17a 17b

Step 17a.
For the bottom tier, prepare a bowl
of stiff consistency royal icing for
stencilling.
Step 17b.
Put the stencil around the cake and
place a layer of thin mesh on top
of the stencil for finer results. Pin
together at the edge of the stencil.
Distribute the royal icing evenly using
the plastic scraper.
Using the airbrush, spray pearl sheen
onto it just before removing the 17c 17d
stencil.

Steps 17c & d.

As a finishing touch, pipe in some royal
icing to improve the shapes of the
design.

Structured Ruffles 2 18a 18b

Step 18a.
Repeat Steps 15a-c. Slowly paste the
first stripe of ruffle to the cake using
edible glue. Start with the front top
centre to the bottom side of the cake.
Cut the excess.

Step 18b.
Do the same on the opposite side and
the back of the cake.

Step 18c. 18c 18d

Repeat for the subsequent ruffles and
adhere to follow the first ruffle. Lightly
open up the top edge of the ruffle to
enhance the effect.

Step 18d.
Prepare a triangular shape of gum
paste and thin out the edges using the
ball tool.

26 MAGAZINE
 ISSUE 68 | MAY 2018

Step 18e. 18e 19a

Apply edible glue and paste the
triangular ruffle on top covering the
top edges of the side ruffles as shown.

Step 19a.
Using the baroque brooch mould,
create three pieces of brooch and let
dry.

Step 19b. 19b 19c

Create other baroque/damask
decorative elements using a longer
mould.

Step 19c.
Apply shortening to the brooch and
damask pattern and dust with pearl
dust.

Finishing Touches 20a 20b

Step 20a.
Slowly paste the brooch and
decorative elements to the first
meeting point on the top tier of the
cake.

Step 20b.
Paste the subsequent brooches to the
second and third meeting point on the
bottom tier of the cake.

Step 20c. 20c 20d

Add some sugar pearls on the bottom
tier’s stencilled design.

Step 20d.
Paint some gold on the edges of the
ruffles to create a rustic effect.

20e 20f
Step 20e.
Paint gold on the magnolia flowers.

Step 20f.
Finally, as a finishing touch, airbrush
the entire cake with pearl sheen
airbrush colour. It will create a
shimmering effect on the cake.

For more information about Fransiska

and her work, visit:
www.fransiskawongso.com

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ISSUE 68 | MAY 2018

28 MAGAZINE
 Dark and Romantic ISSUE 68 | MAY 2018

Wedding Cake Tutorial

Create this
metallic effect

Glitter effect
Textured tier
floral
geode detail

WWW.CAKEMASTERSMAGAZINE.COM 29
ISSUE 68 | MAY 2018

Dark and Romantic

Wedding Cake By Cynthia White,
CAKED by Cynthia White

Cynthia White is an the boundaries of design

accomplished interior designer, creating one of a kind art.
party stylist and cake artist Her award-winning work has
based out of South Florida, been featured on television,
USA. Known for her unique published in magazines both
artistic vision, clean design in the US and abroad and has
sense and innovative uses been shared on numerous high
for edible mediums, Cynthia profile blogs as well.
prides herself on pushing

Difficulty Rating

Equipment Required

• Everclear or other high proof alcohol • 6” round parchment • Violet fondant

• Gel colour: violet, purple, avocado • Parchment lined baking sheet • Black fondant
• Gold highlighter dust • Universal veiner • Small offset spatula
• Piping gel • Ziploc bag • Sharp knife
• Liquid measuring glass • 18” gauge white floral wire • Paintbrushes
• Teaspoon • Green floral tape • Pizza or pastry cutter
• Small rolling pin • Wire cutters • Sharp modelling tool
• Large rolling pin • Scissors • Fondant smoother
• Swiss meringue buttercream • Wafer paper • Small flower moulds and cutters
• Graham crackers • Silicone work mat • 6” Styrofoam dummy

30 MAGAZINE
 ISSUE 68 | MAY 2018

Step 1. 1 2
Mix a bit of gold highlighter into black
fondant. Do not over mix, the gold will
streak and create interest as you roll
it out.

Step 2.
Cover a 10x3” round cake with the
black/gold fondant.

Step 3.
Cover an 8x4” round cake with violet 3 4
fondant.

Step 4.
Using a food processor, crush the
crackers (vanilla wafers or shortbread
cookies will work as well) until a
fine crumb is achieved and you have
approximately two cups.

Step 5. 5 6
Place the crumbs in the Ziploc bag.

Step 6.
Mix together three tablespoons of
clear high proof alcohol and two
teaspoons of violet gel colour.

Step 7. 7 8
Pour into the bag containing the
crumbs.

Step 8.
Toss together until the crumbs are
completely saturated.

Step 9. 9 10
Spread the coloured crumbs onto a
parchment lined baking sheet and
bake at 325°F for 8 minutes or until the
crumbs are dry to the touch.

Step 10.
Stack the 8” tier onto the 10” tier
not forgetting your choice of support
before stacking (I prefer 0.25” poly
dowels). You will be removing and
working on the purple tier separately
after the next couple of steps so don’t
adhere the tiers together yet. Outline
the area for the bas-relief on the
bottom two tiers. 11 12
Step 11.
Using the sharp knife, cut out just a bit
of the outlined area creating a shallow
dip to place the bas-relief into.

Step 12.
Patch cut the area with fondant.

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ISSUE 68 | MAY 2018

Step 13. 13 14
Remove the purple tier and place on
the work area. Place the 6” round
piece of parchment paper in the
centre of the cake (this will keep the
area clean and flat to easily stack the
next tier). Brush piping gel on the rest
of the cake taking care not to brush gel
under the parchment.
Step 14.
Place the purple tier onto a 6”
Styrofoam dummy (or anything else
that will raise the cake) in the centre of
the baking sheet.
Steps 15a & b. 15a 15b
Apply the cooled crumbs onto the
cake. The baking sheet should catch
the crumbs that drop.

Step 16. 16 17
Place the purple crumb tier back
onto the bottom tier and remove the
parchment round.

Step 17.
Use the small flower moulds and
cutters. The beauty of bas-relief is the
delicate play of many different shapes
and patterns.

Steps 18a & b. 18a 18b

Using some more of the black/gold
fondant and the moulds/cutters,
create the bas-relief applying the
details into the groove previously cut
into the bottom two tiers.

Step 19. 19 20
Once finished, very lightly dry brush
more highlighter onto the bottom tier.

Step 20.
Colour the buttercream with a mixture
of black and violet.

Step 21. 21 22
Rough ice a 6x6” cake and a 5x1” cake
with the coloured buttercream. Chill
until firm to touch and then stack onto
the bottom two tiers, once again not
forgetting to add support to each tier.

Step 22.
Cover a 4x3” round cake with the
black/gold fondant. Brush all over with
piping gel.

32 MAGAZINE
 ISSUE 68 | MAY 2018

Steps 23a-c. 23a 23b

Very thinly roll out small pieces of
fondant until the edges start to fray
and tear. Apply the torn pieces to the
4” cake until covered.

Step 24. 23c 24

Dry brush gold highlighter onto the 4”
cake. Support and stack onto the other
tiers.

Step 25. 25 26
Outline the area for the bas-relief onto
the buttercream tiers.

Step 26.
Add the bas-relief to the buttercream
tiers.
Place the entire cake into the fridge to
cool while you create dried roses.

Step 27. 27 28
Mix alcohol and gel colours together in
separate containers. Use at least two
different purple gels to create variation
of colours on the petals.

Step 28.
Cut out a 0.25” thin strip of wafer
paper in a wave pattern.

Step 29. 29 30a

Using the darkest purple mixture, paint
the entire strip.

Steps 30a & b.

Starting at one end of the strip, gently
roll up ending with the centre of the
rose. Set aside.

Step 31. 30b 31

Freehand cut petal shapes out of wafer
paper ranging from 0.5-2” in size.

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ISSUE 68 | MAY 2018

Step 32. 32 33
Dip one end of 18 gauge wire into
water and attach the rose bud.

Step 33.
Place the smallest petal onto the
veiner and brush the alcohol colour
mixture onto the petal. The smaller
petals should get more of the deeper
colour brushed onto them with the
colour gradually getting lighter as the
petals get larger. Brush green at the
bottom of each petal. Set aside to dry.
For faster drying, a hairdryer (one only
used for sugar/wafer work of course)
can be used to speed things along. 34a 34b
Step 34a & b.
Remove the dried petal from the
veiner.

Step 35. 35 36
Brush a tiny amount of water at the
bottom of the petal.

Step 36.
Attach the petal to the wired bud.

Steps 37a & b. 37a 37b

Continue creating petals and attaching
to the bud making sure to nicely
overlap each petal onto the previous
ones.

Step 38. 38 39
Once happy with the shape and size
of the rose, wrap the stem with floral
tape and create more roses as desired.

Step 39.
Arrange the roses onto the cake.

NEVER MISS AN ISSUE

Subscribe!
from only £35 a year For more information about Cynthia
Find out more at and her work, visit:
www.cakemastersmagazine.com
www.CAKEDbyCynthiaWhite.com
34 MAGAZINE
ISSUE 68 | MAY 2018

Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews

Ask the Expert

Cake Conundrums and Decorating Dilemmas!
Cake Portions Stacking Tall Cakes
Q: How should I prepare the Q: Do you have any tips for stacking
portions of the wedding cake? really tall wedding cakes?
A: I always ask my clients about the A: I have some rules of my own for
Jessica MV size of the portions. In my country,
people don’t like eating cakes a lot
stacking tall cakes. Put cake boards
and dowels between each 4” of the
because traditionally, they are more layers for double barrel tiers and
Jessica of Floral Cakes by interested in the main course and dowel each tier. The cake board
Jesscia MV is an award- desserts are something very light. I for the whole cake must be a firm
winning cake designer always advise couples to think about plywood one. Always stack the tiers
known for her elegant catering portions for their guests. together two days after icing them to
wedding cake designs. Here The servings would be small and let the icing set firm on the tiers and
she answers your wedding the total number of portions would avoid slipping. Use a long wooden
cake questions. be 20% less than the number of dowel to stabilise the whole cake.
www.facebook.com/ guests invited. But if the clients want Display sugar flowers symmetrically
FloralCakesbyJessicaMV the cake to be served as dessert, on the tiers if there are not many and
I will make bigger portions and in a cascade if the client wants a lot
the number of them must be quite of them to avoid too much weight on
Planning similar to the number of guests. one certain part of the cake.
Q: How long in advance before the Then, we will finalise the number of
wedding should I start creating a tiers and the size of the cake. Design Change
wedding cake? Q: My client keeps changing the
A: Sugar flower toppers can be Naked Wedding Cake design for her wedding cake, how do
made long before when you have Q: What tips can you give to creating I manage this?
time for them but I often start a naked wedding cake? I don’t know A: I will try to make them stick
working on cakes covered in how to make it look impressive! to one rule – their cake should be
fondant with decorated details a A: A beautiful naked cake means always in a harmony with their
week before. For naked cakes, I two things: perfectly baked wedding theme in all senses:
bake the cake two days in advance sponges and freestyle coating of the colour scheme, decorated details,
then layer, frost and stack the tiers buttercream or ganache. I will bake etc. I will remind them that we
one day before. sponges with good shapes, frost with already discussed very carefully
delicious icing and finish by random and decided on the design based on
Creating Textures strokes of the icing. So organic! A all the elements of their wedding,
Q: How can I create impressive couple of important things that need which means I will only do it if their
textures on my wedding cakes to be taken into account are that wedding party ideas are changed too.
easily? flower toppers, if required, should be An extra charge will be applied if all
A: The most effective clues for the in soft colours with a lot of wedding decor items on the cake are already
textures are the client’s wedding bouquet leaves (for me, it’s always made in advance and can’t be used
theme: colour palette, invitation sugar flowers, not real ones) and the for the new design any more.
designs and textures, the bridal cake stand must be something metal
gown design, the major decor items with a vintage look or rustic wood. Real Flowers
of the wedding... Q: What do you think about using
Sketching Wedding Cakes real flowers on a wedding cake and
Setting Up Q: Do you have any tips on how to how should I deal with a client who
Q: What tips can you give for sketch wedding cakes for an order? I only wants real flowers and not
setting a wedding cake up at a am not good at drawing! sugar flowers?
venue? Should I ask anything in A: I’m not good at drawing either! A: I don’t favour putting real
advance? What I always do is figure out the flowers on my wedding cake designs.
A: I always visit my client’s structure of the cakes, the techniques I always tell those clients of mine
wedding venue first, if I can, to be to decorate each tier including as who insist on fresh flowers on
aware of where the cake should be many descriptions in keywords as their cake that if they know so well
placed. For a cake of three tiers or possible and print out the inspiration which flower types are food safe,
less, I can manage to deliver on my photos. I also indicate which sugar I will satisfy them. But I will only
own with a tool kit to fix it at the flowers or toppers will be made and use organic flowers and they are
venue. For taller, bigger cakes, the which position on the cake they will not cheap at all which means they
tiers will be delivered separately be placed so I am reminded when I have to spend more on the cake. The
and stacked by my assistants at the come back to the projects after loads reason for my choice is that it’s what
venue five hours at the latest before of work. they want but at the end of the day,
the wedding happens. it’s always my responsibility to make
a cake with all safety standards for
their most precious day of life.
36 MAGAZINE
 ISSUE 68 | MAY 2018

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WWW.CAKEMASTERSMAGAZINE.COM 37
Elevenses
ISSUE 68 | MAY 2018

Book & Tutorial Reviews

So Much to
Buttercream Celebrate
Flowers for All Katie Jacobs
Seasons Thomas
Valeri Valeriano Nelson
and Christina Ong £18.99
SewandSo imprint Photography
of F&W Media by Amy Cherry
International Ltd
£15.99 Any occasion
Photography by or celebration
Jason Jenkins that springs
to mind, even
Buttercream can a good old
be hard to work breakfast
with and Valerie in bed, this
and Christina book has got
have released you covered
the buttercream with a range
bible guide ideal of recipes
for all seasons perfect for
and occasions. any occasion
Buttercream all year
Flowers for All Seasons features all you need to know about creating round. So Much to Celebrate is a bright and colourful book featuring
remarkably beautiful buttercream flowers for all types of cake designs. beautiful images and equally beautiful recipes that are great additions
The book offers inspiration for your own design with the stunning to a celebration table. From fluffy pancakes to elaborate cakes, Katie
images and cakes showcased. The book starts off with an introduction Jacobs takes you through all the steps to creating impressively tasty
to buttercream basics, perfect for any level to learn new skills on sweet treats that will astound at any party. The book includes a
colouring, piping, using different nozzles and equipment, then goes comprehensive guide to baking and easy to follow steps for novices to
into teaching all the types of flowers you can create such as succulents, baking experts who want to learn a few new recipes to update their
hydrangeas and even how to organise them in different designs. go to classics. So Much to Celebrate is definitely one to have especially
Buttercream Flowers for All Seasons is not only a buttercream guide when you’re faced with the conundrum of not knowing what to make
but also a cake guide in general with delicious cake recipes such as for a specific occasion!
simple Madeira cake and indulgent chocolate mud cake and even how
to stack dowels for tiered cakes. Learn how to create their signature
designs through the book including the stunning Birdcage Bouquet and Ovenless
Summer Succulents cakes. Desserts
Mamie
Fennimore
Les Petits Sweets Cider Mill
Kathryn Gordon and Press
Anne E. McBride $18.95 US
Running Press Cover design
£11.99 by Cindy
Photography by Evan Butler
Sung Copyright
2018 by
Les Petits Sweets is Cider Mill
a fabulous book that Press Book
gives attention to all Publishers
the delectable small
sweet treats from You don’t
French pâtisserie such need an oven
as macarons, eclairs to create
and more! The book is beautiful and
the second in the series tasty desserts
and features delicious recipes and mouth-watering images to clearly and Ovenless
show how to create these tasty morsels of sugar. The book takes you Desserts
through how to make staples in French and European desserts such by Mamie Fennimore just proves it. Ovenless Desserts include
as macarons, petits fours glacés, canelés, tea cakes, madeleines and incredibly creative desserts that are so easy to make and
even caramels. Don’t be put off by the difficulty of producing these definitely don’t skimp out on the flavour. The book features easy
pastries as the book includes a comprehensive baking tips guide to use recipes broken down into categories of Frozen Desserts,
and resources with basics such as how to avoid sugar crystallisation, Candies and Confectionary, Sweet and Savoury and even easy-to-
make ganache, bake cookies in batches and even how to cream make dips, sauces and syrups. The visually stunning book is great
butter and sugar to become the dessert chef you’re meant to be! With for anyone’s recipe book collection featuring a range of delicious
gorgeous images and innovative takes on classic bite-sized desserts, recipes such as the decadent Smores Icebox Cake, the classic
there is something for everyone. Tiramisu, Salted Caramels and even a fruity cheesecake!

Join us every Friday for #FreebieFriday for your chance to WIN books,
38 tutorials MAGAZINE
and lots of other goodies! Head to Facebook.com/cakemasters
 Elevenses ISSUE 68 | MAY 2018

Cake Tips Clean your brushes easily by Sheryl Bito

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

Place the hair donut in a container Run the stained brush across the The brush is now clean and you can
that can hold it snugly. Let’s put it to donut, give it a few good swirls to switch to the next colour. To wash
the test with dark brown petal dust, make sure all of the colour particles the donut, run water over it (and
because those stain pretty well. are removed. mild soap if you wish), squeeze off
the excess water and let it air dry.

Product Review! Rolkem Metallic Lustre from Cake Stuff

This month, we had the chance to try not disappointed! Each detail was still very
the Special Rose Gold metallic lustre by defined after painting and still had a nice
Rolkem. A great product to work with and shine even after they had dried.
100% edible!

For our larger cake, we used another small

amount of the Special Rose Gold mixed with
rejuvenator spirit/fluid to create an edible
As Rolkem edible lustres can also be used as a paint. Using the side of our brush, we carefully
dry powder, we tested the coverage on a bar of highlighted just the edges of the moulded
Rolkem dusts are made in South Africa using milk chocolate. We used a dry soft brush and fondant to create a metallic bas-relief effect.
the finest concentrated food colourings began buffing the lustre all over the surface. We then painted the top of the cake and
and natural pigments. They are available in In no time at all, the chocolate was completely allowed to dry completely.
hundreds of colours which can be used either
on their own or blended together to create an Overall, we couldn’t be happier with this
infinite palette of shades. product. The coverage is fantastic not only
as a dry lustre on chocolate and fondant,
For our cupcakes, we decided to try mixing but also as an edible paint when mixed with
some of the Special Rose Gold with a few rejuvenator spirit. The colour is bold, on-trend
drops of rejuvenator spirit/fluid to create an and 100% edible, giving you the confidence to
edible paint. The pigment was strong and had paint, dust and highlight all edible elements of
a lovely metallic shine. your creations.

transformed. With the wide range of edible

lustres available from Rolkem, just imagine
how impressed your customers would be…

We opted to emboss the fondant for our

cupcakes to see just how well the edible You can purchase the products from:
paint highlighted details – and we were www.cake-stuff.com/rolkem

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ISSUE 68 | MAY 2018

Social Whether it’s on

Snippets
Facebook, Twitter or
Instagram, we see some
amazing stuff online.
Here’s this month’s
round up…

Ruth Rickey
Ruth is an ICES Certified Master
Sugar Artist who has appeared
on Wedding Cake Wars, TLC’s
Ultimate Cake Off as well as three
specials on Food Network.

I recently saw a picture of Ed Sheeran playing

guitar on the street, hoping for people to drop
a few bucks in his guitar case. When you see Perfect for the Royal Wedding this
his success today, it is easy to forget he had month, we love these cake busts
a very humble beginning. I think that is true in of Prince Harry and Princess Diana
our industry as well. We see someone on a created by Sharon Siriwardena of
cake TV show and we think ‘it must be nice’ We absolutely love this watercolour Creative Explosion Cakes.
or ‘they’re so lucky’. floral design by Cakes by Shani,
the bright colours pastel base
In reality, there has often been a tremendous makes a great inspiration for
amount of hard work and struggle behind
colourful wedding cakes!
each of those successes. We don’t get to see
the months that the artist cried as they tried to
figure out what bills they would pay and what
they would try to float for another month. We This birthday cake is wonderful
don’t see them wearing the same few outfits with realistic dessert design ideal
because they can’t buy clothes right now. We for anyone who loves all things
miss seeing them scrimp to get the supplies sweet. Created by Dolcidea
for orders, even at the expense of their own Creazioni, we adore the attention to
meals. We don’t see the sleepless nights as detail in this cake.
they worked beyond all reason just to make
a few extra dollars. The sacrifices made by
artists are many. The stress as you reach for
success is real.
All the way from Mexico, this stunning cake
“If you can’t handle stress, then you won’t created by Bocca Mocca was made to
manage success.” This quote from Motivation celebrate Guillermo del Toro’s Oscar win for
Mafia resonates. The way you deal with his work creating the film, Shape of Water. The
the journey to the top will ultimately decide cake captures the film beautifully especially the
how you deal with things once you achieve ruffled, gold tipped fins!
your goals. Success doesn’t change people.
You are who you are. It simply reveals your
character and your personality to the world.
My message this month? Accept that it takes
time to build your business. Accept that it
takes time to improve your skills. And never
begrudge someone who reaches their goals…
their journey is not yours.

For more information, visit:

www.ruthrickey.com
www.sugargypsy.com

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Purple and Rose Gold

Wedding Cake
By Cara Schneider, Difficulty Rating

Carasmatic Cake Studio

Cara Schneider is an award-winning

cake artist and teacher. She is
the owner of Carasmatic Cake
studio, based in the Yarra Valley,
Victoria, Australia. With a previous
background as an airbrush artist
and sign writer, she is loving the
artistic challenges of cake sculpting
and decorating. Cara is focusing
on creating online tutorials and
teaching. She loves to participate
in collaborations and competitions
to push past her comfort zone and
discover new techniques. Cara
discovered her talent for cake
decorating when she created her
son’s gravity-defying first birthday
cake and she has never looked back.

Equipment Required
• Fondtastic veiner
fondant: black, • Floral wire: 20
white, purple gauge, 22 gauge
• Fondtastic gum • Foam balls
paste: white, • Green floral tape
light pink/peach • Sugar glue
• Mondo royal • Rose spirit or
icing clear alcohol
• Mondo cake • Large makeup
boards: 6”, 8”, brush
9”, 10” • Smaller
• Fondtastic non- paintbrushes
stick mat • Clean sponge
• Caking It Up • Bubble tea
Harvest stencil straws
• Large and small • Extruder with
rolling pin semi-circle
• Gel colour: fitting
funky fuchsia, • Petal dusts: rose
sunset orange, gold, silver, gold
black (mixed), violet,
• Large ball tool plum
• Flower foam pad • Barco Lavender
• Grooved CelPad glitter (non-
• Aluminium foil toxic, should not
• Small scissors be eaten)
• Small pliers • Airbrush
• Pizza cutter • Dark blue/black
• Rice bubbles airbrush colour
• Poppy seeds with a little silver
• Sharp knife or lustre added
razor blades • Ganached cakes:
• Rose leaf cutter 10x9” dark grey
set marble, 9x3”
• Rose petal cutter dark grey, 8x6”
set mid-purple, 6x6”
• Rose leaf veiner light grey
• Rose petal

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ISSUE 68 | MAY 2018

Steps 1-2e. 1 2a
Prepare the 10” base tier for fondant.
To create the look, knead together
black and white fondant to create a
streaky deep grey marble colour.

To cover the cake, I used the wrap

technique. Take a piece of fondant
large enough to cover the top of the
10” cake and roll out onto the non-
stick fondant mat. Place on top of the
cake and trim cleanly to the top of the
cake.

Roll out the rest of the marbled 2b 2c

fondant, sprinkle poppy seeds and
crushed rice bubbles on top and roll
over lightly to create texture.

Trim a flat base and roll the fondant

onto a rolling pin.

Carefully wrap around the cake. Cut 2d 2e

through both layers of fondant on the
rear of the cake, remove the underside
fondant and close the seam.

Trim excess fondant from the top of

the cake with the sharp knife or razor
blade for a clean sharp edge.

Steps 3a & b. 3a 3b
Cover the 9” cake the same as the base
tier (I used my leftover fondant). Using
780g of purple fondant, cover the 8”
cake. Mix a small ball of the dark grey
and some purple together. Using just
a pinch, add this to 600g of white
fondant and cover the 6” cake.

Steps 4a-c. 4a 4b
Take a brush and coat the entire 9” tier
in sugar glue. Use the large makeup
brush to dab on the lavender glitter.
NOTE: this glitter is non-toxic and
should not be consumed. I used a
fake tier for this as it is for decoration
purposes only. If this was made in
real cake, the glitter would need to be
removed before consumption. Edible
glitter tutorials are available on the
internet.

Steps 5a-d. 4c 5a
Taking the harvest stencil, tape up the
area of the stencil that is not needed.

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 ISSUE 68 | MAY 2018

Place on the base tier off to the right 5b 5c

side. Use pins to position and tightly
wrap a piece of tulle around (this helps
keep the stencil flat and prevents
stencil bleed).

Mix a small batch of royal icing to the

consistency of whipped cream. Using
a spatula or scraper, carefully apply to
the stencil. Scrape to an even finish
and remove the stencil.

Repeat to the left side of the 8” purple 5d

tier.

Steps 6a & b. 6a 6b
Using bubble tea straws, place
supports in each tier of cake except
for the top tier. Push all the way to the
base and using small pointy scissors,
cut off at the exact height of the top of
the cake. Use a minimum of five straws
per tier.

Step 7. 7 8a
Add a dollop of royal icing to the top of
each tier and stack the cake.

Steps 8a & b.
Mix together rose gold, silver and gold
petal dust with rose spirit to create a
rose gold paint. Paint random blobs on
both the top and base tier.

Roll out fondant 1cm wide and long 8b

enough to wrap around the 8” tier. Use
the pizza cutter and a ruler to cut nice
and straight. Using sugar glue, apply
around the base of the 8” tier. Using
an extruder with the semi-circle fitting,
extrude a border to go around the
base of the 8” tier. Place on the cake
above the flat band with sugar glue
and paint the whole border in the rose
gold paint.

Step 9. 9
Add a bubble tea straw to the side of
the cake where the flower bouquet
will be positioned.
Do the same to the top tier.

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Steps 10a & b. 10a 10b

If needed, airbrush a toner colour
over the entire cake. I mixed a blue/
black airbrush colour with a little blue
shimmer and water to create a wash.
Airbrush the entire cake to tone the
whole cake together.
Using a clean lightly damp sponge,
blotch off the 8” purple tier to create
the mottled effect.

Roses
Steps 11a–c. 11a
Using a 2cm foam ball, insert a 20
gauge floral wire all the way through
the centre. Pull both tails down and
twist tightly together.

Use pliers to hold the wire while 11b 11c

turning the ball to tighten the wires
into the foam ball.

Step 12. 12 13a

NOTE: I add aluminium foil to some
of the balls to create different sized
centres.
Take a piece of pink/peach gum paste,
roll a ball and form a teardrop shape.
Using sugar glue, paint the top of the
foam or aluminium ball. Place the gum
paste teardrop on the top and smooth
the edges to form a cone. Allow to dry.
Steps 13a-c.
Thinly roll out gum paste and cut out
five petals using a petal cutter the
same size as the whole cone.
Use the ball tool and foam flower 13b 13c
mat to thin the edges of the petals by
carefully running the ball tool around
the petal, half on the petal and half
on the mat. Place into the rose petal
veiner and impress.
Place each petal into a spoon to form
the petal shape, using your fingers to
roll back both sides of the petal over
the spoon.

Steps 14a-d. 14a 14b

Brush sugar glue down both edges of
a petal and place on the cone. Secure
the left side.
Glue and add a second petal, then a
third petal under the second. Try to
keep all petals evenly spaced. Using
your finger just below the tip, roll the
petals to close them off.

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14c 14d

Step 15. 15 16
Repeat with the remaining three petals
taking care to overlap the previous row
of petals joins.
Step 16.
Roll more gum paste and cut another
five petals with the cutter the next size
up. Repeat the process of the previous
petals. Apply glue to all petals and
place on the flower tucking each petal
under the first. Take care to make sure
they are all evenly spaced and do not
go lower than the centre of the rose.
Repeat with another five petals.
Steps 17a-d. 17a 17b
Roll out a ball of gum paste onto a
CelBoard over a groove. Using the next
size up petal cutter, cut the petal out.

Use the ball tool to thin the edge of

the petal. Taking a 22 gauge wire, dip
the tip in some sugar glue and insert
into the petal centre vein about a third
of the way in.

Place the petal in the veiner and press. 17c 17d

Place the petal in the spoon former,

press in the centre of the spoon and
curl both top sides over the spoon.

Repeat to make six more petals. Allow

to fully dry before assembly.

Step 18. 18 19a

Bend all wires back 90-degrees and
tape around the base of the rose with
florist tape. Take care to overlap each
petal in the same direction as all the
previous petals.

Fantasy Peony Bud

Steps 19a-c.
Take a 3.5cm foam ball, push a 20
gauge wire through the centre and
secure as per the rose. Roll out white
gum paste a little thicker than the rose
and cut three petals with the second
largest rose petal cutter. 19b 19c
Cut the tip of the base off from each
petal.

Using the small rolling pin, roll out the

edges of the petal to thin and stretch
the petals. They can be irregular
shapes.

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Steps 20a & b. 20a 20b

Paint the foam ball in sugar glue.
Taking the first petal, apply to the ball
and secure the left side. Taking the
other two petals, place underneath
the first petal evenly and wrap to form
a tight cone. Allow the top of the right
side of the petals to curl back. Repeat
with another three petals but do not
cut off the base of the petal.

Steps 21a-c. 21a 21b

Take a half width piece of floral tape,
stretch the tape to activate the glue
and begin to wrap the stem. Tape on
two leaves.
Leaves are created the same as a wired
petal using the rose leaf cutter and
veiner.
NOTE: To create a full peony, cut out
another five petals slightly larger than
the previous row, roll out and attach
to the bud in the same method as the
rose. Add some cotton wool or tissue
paper between each petal to define
each. Repeat with one more layer of 21c 22
five petals. Each row of petals needs to
be a little larger than the previous. The
centre of the bud needs to be lower
than the outer petals.
Taping the Bouquet
Step 22.
Take a peony bud with two leaves and
begin to tape down the stem. Position
a medium sized rose underneath the
bud. Continue to tape down the stem.
Place a large peony to the left side and
tape down the whole stem.
Step 23. 23 24
Bend the stem 90-degrees and place
the large rose in the centre. Tape the
stems together.
Step 24.
Repeat Step 22. Bend the stem
90-degrees and tape the base to
the first bouquet to create one long
bouquet. Add in another medium
peony to the left side to fill in the gap.
You can add in any extra leaves and
fillers as you go if needed.
Finishing
Take the stem and position into the
straw on the cake. Carefully arrange
to fit the shape of the cake. Use a
little plum and violet petal dust on the
edges of the leaves to help tie all the
colours together.
Top Bouquet
Take three of the large flowers and
tape the stems. Place in the cake. Fill in
any gaps with leaves and filler flowers.

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and her work, visit:
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www.facebook.com/carasmaticcakes
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46 MAGAZINE
 ISSUE 68 | MAY 2018

Wild Meadow
Wedding Cake
By Alice Kayley,
Karen Davies Sugarcraft
Photography by Dan Burns - Natural Selection Design

Alice Kayley, from Karen Davies

Sugarcraft, is a British cake artist
and Karen Davies’ daughter. Alice
was influenced as a child after
watching her mum and attending
demonstrations and cake shows
with her across the country. Alice
joined the company four years ago
and now designs her own moulds
and cakes, showcasing them at
shows and through magazine
tutorials.

Difficulty Rating

Equipment Required
• 2 x 10” round 4” deep cakes • Paintbrushes
• 8” round 3” deep cake • Dusting brushes
• 6” round 4” deep cake • Airbrush
• 4” round 4” deep cake • Airbrush colour: green, pink, blue,
• 14” cake drum purple
• Cake card: 8”, 6”, 4” • Powder colour: dark green, brown,
• 1kg Karen Davies sugarpaste or a lavender, yellow, pink, blue, black,
modelling paste white, orange, silver
• Karen Davies Wild Meadow mould • Sugarflair Spruce Green paste colour
• Karen Davies Butterfly & Insect • Cornflour dusting pouch
Brooch mould • Angled palette knife
• Dresden tool
• Isopropyl alcohol
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ISSUE 68 | MAY 2018

A cake that oozes the sense of spring/ 1a 1b

summer days. Botanical and bright, the
perfect centrepiece for any wedding or
celebration.
Preparation
Stack the 10” cakes and place on a
cake board and cards. Cover all cakes
with sugarpaste, dowel and trim level
with each cake top. Roll out a long
strip of sugarpaste and use to cover
the edge of the cake board.
Step 1a.
Use the airbrush to colour the cake
and board. Build the green gradually 2 3
from the board up the cake. Fade on
the side of the cake. Add a little blue,
pink and lilac further up the side of the
bottom tier and to each of the other
tiers.
Step 1b.
If you do not have an airbrush, mix
isopropyl alcohol with green powder
colour. Paint the board and the lower
edge of the cake dark green. Fade the
colour out against the cake, do not
have a sharp finish line. Brush powder
colours into the dusting brushes on
kitchen paper so there is no loose
powder. Add patches of colour to 4 5
every cake.
Step 2.
Mix brown powder colour with
isopropyl alcohol and paint the trees.
Step 3.
Paint the leaves by just ‘dotting’ on the
colour randomly over the branches.
Start with dark green then a lighter
green and finally, a small touch of
colour.
Step 4.
Colour some sugarpaste or modelling
paste green. Dust the Wild Meadow 6 7
mould with cornflour. Mould the fern
leaves and flower stems in green and
white paste. Curve slightly and leave
to dry.
Step 5.
Brush powder colour onto the leaves
and flowers for a soft effect. Paint the
flowers for stronger colour. Small white
highlights can be painted on also.
Step 6.
Mould the butterflies and dragonflies
in white and yellow paste. Allow some
to dry flat on your work surface and
others folded against the mould. 8 9
Step 7.
Brush powder colours onto the
butterflies and dragonflies for soft
shading. Paint for stronger colouring.
Step 8.
Dust the Wild Meadow mould with
cornflour. Roll green paste out a little
before placing onto the grass so it is
not too thick. Roll from the bottom of
the grass to the top. Trim the excess
paste at the top of the mould with
the angled palette knife, your thumb
or remove from the mould and use
scissors. 10 11
Step 9.
Trim the grass to approximately 1.5”.
Step 10.
Brush green powder colour between
the blades of grass and a little across
the top. A touch of white can be added
to highlight.
Step 11.
Repeat the moulded grass pieces and
trim to approximately 0.5”.

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 ISSUE 68 | MAY 2018

Step 12. 12 13
Colour royal icing green and place in
a piping bag. Use the royal icing to
attach the taller grass to the side of
the 8” tier and the short grass to the
top edge of the 10”. Add the flowers
and leaves.

Step 13.
Attach the flowers around the bottom
tier.

Step 14. 14
Attach the butterflies and dragonflies
at random working their way up the
cake.

Step 15. 15
Small groups of flowers and grass can
be added to the top two tiers.

For more information,visit:

www.karendaviescakes.co.uk

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 ISSUE 68 | MAY 2018

Cake Collaboration
Be inspired by this Tell us about your beautiful cake using a quilling
beautiful collaboration collaboration technique. Ayşem Öztürk
showing a modern Wedding cake is just as created a very romantic and
important as the bride’s modern cake. Alena Ujshag’s
take on the traditional wedding dress and the venue/ cake is so beautiful with
wedding cake. location of the wedding. sugar flowers. All creations
Founder, Umran We decided to make this have been very modern and
Yalcinkaya, tells us collaboration to give ideas for included many techniques.
more. modern weddings.
How many members are in
What inspired you to do this your collaboration?
theme? There are 19 Turkish and 12
I talked with GSARN founder/ Russian cake/sugar artists in
director, Aslı Bulut, and the collaboration.
mentioned I would like to
make a wedding cake themed How did you decide on this
collaboration. She encouraged group of people?
me and supported during We invited artists to our
the process. She also said the collaboration by making
collaboration should not be announcements on social
limited just with Turkey but media.
with Russia as well. Thus, we
decided to create a team with Did anything go wrong
GSARN Russia Manager, Aygül during the process?
Doğan. Nothing bad or serious
happened during the process.
Tell us about a few of the
pieces that have been made If you were to do it again,
İnci Orfanlı Erol’s cake is what would you do
inspired by iconic hat differently?
designer, Philip Treacy. In If I were to do it again, I
order to reflect a mirror would love to make a short
effect on pyramids, she presentation video for each
used edible crystals. artist.
Inspired by Iznik pottery,
Natasha Ananyeva used If you were to do another
royal icing Lambeth collaboration, how should
technique. Evren others get involved?
Dağdeviren created a If I were to do another
collaboration, I would invite
artists through social media by
arranging a private survey.

Contributors: Ayşem Öztürk, Aygül Doğan, Evgenia, Evren

50 MAGAZINE Dağdeviren, Inci Orfanlı Erol, Natasha Ananyeva, Alena Ujshag
 ISSUE 68 | MAY 2018

Find out more about the

Modern Wedding Cake
collaboration
at
www.facebook.com/modern-
weddingcakecollaboration

WWW.CAKEMASTERSMAGAZINE.COM 51
ISSUE 68 | MAY 2018

52 MAGAZINE
 Fit for a Queen
ISSUE 68 | MAY 2018

A story of a royal wedding cake being brought back to life

After being vandalised, a replica of the

Queen’s wedding cake has been restored
beautifully and is now on display at the
Peek Freans Museum in Bermondsey.
The British Sugarcraft Guild (BSG) took
on a two year journey starting from 2015
to restore a 1947 wedding cake replica
created by Peek Freans for the then
Princess Elizabeth and Prince Philip.
During a changeover of premises in 2015,
vandals gained access to the museum and
destroyed the replica cake. What remained
of the cake was moved to the current
museum site and The British Sugarcraft
Guild came to the rescue.
Guild members took detailed
measurements and photographs of what
remained of each of the six tiers, making
a note of the original techniques and
materials used in the creation of the
historic 70 year old cake.
Sponsorship for the project was sought
from specialist suppliers who provided
materials to help the BSG recreate this
unique replica cake. The British Sugarcraft
Guild is grateful for the tremendous
support it has received from the WMG
at Warwick University, Renshaw, FPC
Sugarcraft, Dummies Direct, Doric Cake
Crafts, Bako North Western, Sugar City and
Insignia.
The original moulds to create the pictorial
side panels on each tier had been lost.
Using techniques usually applied to
engineering projects, WMG Warwick
brought the latest scanning and 3D printing
technology to create the images to enable
new silicone moulds to be made. This
aspect of the project perfectly illustrates
how modern technology and a traditional
craft can work in harmony to recreate
a beautiful historic work of sugar art.
Likewise, all the template for the detailed
piping work were no longer available so
Guild members drew new templates using
the measurements and photographs that
had been taken.
The original solid silver top ornament of
the cake was in The Royal Collection and
they kindly allowed the exquisite figure of
Saint George and the Dragon to be laser
scanned so a replica could be made. This
was proudly placed on the cake top during
the final assembly by a representative of
WMG at Warwick.
Standing at over 6’ tall, the newly
completed cake is housed in a bespoke
wood and glass case made by a local
cabinet maker in Bermondsey. The
beautiful simplicity of the showcase
complements the elaborately piped
decoration of the cake perfectly.
The replica cake will be unveiled at the
Peek Freans Museum in Bermondsey at
the end of November in the presence of
the sponsors and other invited guests.
Following this, the museum will once again
be open to the public.

Find out more about the restoration at:

www.bsguk.org/british-sugarcraft-queens-repli-
ca-wedding-cake-restoration/
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ISSUE 68 | MAY 2018

Royal Wedding Cake

By Karen Davies,
Karen Davies Sugarcraft
Photography by Dan Burns - Natural Selection Design

Karen Davies is an established and

respected mould designer and
manufacturer within the sugarcraft industry.
This year marks the company’s tenth
anniversary! Karen and her daughter, Alice,
produce a range of moulds with the belief
that the art of cake decorating should be
accessible to anyone. Their moulds allow
you to achieve professional outcomes
quickly and easily, keeping cake decorating
an enjoyable hobby.

Difficulty Rating

Equipment Required
• 12” round 3” deep cake • Edible glue
• 10”round 4” deep cake • Pearl lustre spray or
• 8” round 4” deep cake powder
• 2 x 6” round 4” deep cakes • Dusting brush
• 4” round 4” deep cake • Cornflour dusting pouch
• 15” cake drum • Karen Davies Buttercream
• Cake card:, 10”, 8”, 6”, 4” Flowers mould
• 6kg sugarpaste • Karen Davies Wild
• 2kg Karen Davies Meadow mould
sugarpaste or a modelling • Karen Davies Piped Shell
paste, for using in the Border mould, or a no.42
moulds piping nozzle
• Royal icing
54 MAGAZINE
 ISSUE 68 | MAY 2018

A cake fit for Royals. Make this elegant 1

show-stopper with the help of moulds!
Create stunning bas-relief designs with
the Buttercream Flowers and new Wild
Meadow moulds. The appliqué can
even be personalised to include the
bride and groom’s names or wedding
date.
Preparation
Stack the 6” cakes and place on a cake
board and cards. Cover all cakes with
sugarpaste, dowel and trim level with
each cake top. Roll out a long strip of
sugarpaste and use to cover the edge
of the cake board.

Step 1.
If using lustre for the shimmer on the
flowers and leaves, brush the mould
with pearl lustre. If using a lustre spray,
once all the flowers are moulded, dust
the mould with cornflour.

Step 2. 2 3a
Press a smooth piece of paste into the
flower mould. Make sure the paste
is level with the mould and there
is no excess paste over the edge of
the flower. Turn the mould over and
release the paste.

Step 3a.
Smaller flowers can be made by using
less paste in the mould.

Step 3b. 3b 4
This is possible with the rose, daisy
and bunch of blossoms from the
Buttercream Flowers mould and with
the gypsophila on the Wild Meadow
mould. One or two rose leaves can be
moulded instead of the three together.
Step 4.
Mould the long fern leaves, lavender
and gypsophila from the Wild Meadow
mould. The long pieces can be shaped
and curved. Leave to dry.

Step 5. 5 6
If using the Piped Shell Border mould
for the border, dust with lustre.

Step 6.
Roll a thin sausage of paste, it should
be thinner than the shells. Lay on the
mould and press into the shells. Start
at one end and make sure the paste
is level with the mould and not going
over the edge before you move along.
Turn over and release.

Step 7. 7 8
Brush edible glue around the base of
the cake and attach the shell border.
Repeat around the base of each cake.
Step 8.
Using royal icing, start to attach the
leaves and flowers around the side of
the bottom tier. They can be attached
randomly or in a repeated design. If
the flowers are difficult to attach over
the leaves, attach a little sugarpaste
ball with royal icing to the flower then
attach to the cake with royal icing.

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Step 9. 9 10
To obtain the shape of the small sprays
of flowers and leaves between the two
tiers, you will need to attach pieces
of sugarpaste first. Decide how many
sprays and how far apart you want
them to be then measure accurately
and mark their positions. Attach with
royal icing.
Step 10.
Attach the background leaves/flowers
first using royal icing.

Step 11. 11 12
Keep adding the flowers until you are
happy with the design.

Step 12.
Before attaching the flowers and
leaves to make the appliqué on the
tall 6” cake, lay them out on the
worktop to check you have the design
right. Measure the design to make
sure it will fit the cake. Now take a
photograph so you have something to
refer to as you start to place onto the
cake.

13
Step 13.
Attach the leaves and flowers as a
border around the top tier.

For more information, visit:

www.karendaviescakes.co.uk

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Alzheimer’s Society’s
Cupcake Day
Get ready for the tastiest day of the year! Dust off your baking bowls
and whip out your whisks – Alzheimer’s Society’s Cupcake Day is back
on Thursday 14 June!

Alzheimer’s Society is urging everyone to

unite against dementia with their families, Alzheimer’s Society supporter
friends and colleagues, by baking or buying and dedicated Cupcaker Azeb
cupcakes to raise vital funds. organised her own Cupcake
Day last year and said:
Dementia is set to be the 21st century’s
biggest killer and affect 1 million by 2021. ‘I first heard about Alzheimer’s
Each cupcake will help Alzheimer’s Society Society Cupcake Day last year
find a cure, improve care and offer help and and immediately knew I wanted to take part. It
understanding for people affected. is a wonderful way to bring people together and
unite against dementia. Taking part in Cupcake
By hosting a Cupcake Day you get to enjoy
Day was one of the actions I took as a Dementia
some tasty treats with your friends, family
Friend to make a difference to the lives of people
and workmates knowing you are helping
affected by the condition.
Alzheimer’s Society in their crucial work to
find new treatments and, ultimately, a cure ‘I am not the best baker but that didn’t stop me.
for dementia. By asking volunteers from my church group and
parents from my daughters’ school to bake or
bring along a store bought cake, I raised a lot of
money for Alzheimer’s Society and almost sold all
the cupcakes!

‘In 2018, I am planning to host an even bigger

and better Cupcake Day to do my bit to beat
dementia. I can’t wait!’

Cupcakers can choose to celebrate on

June 14, or get involved in this deliciously
indulgent day at another time in the month.

Whether you’re a baking novice,

seasoned pro or shop bought
lover, you can unite against
dementia by signing up for
Cupcake Day cupcakeday.org.uk
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ISSUE 68 | MAY 2018

Wedding Cake
Trends 2018 BY LIZ MAREK, SUGAR GEEK SHOW

This fabulous I thought about how it’s not as fun

to design cakes based on someone
collaboration showcases else’s work and wouldn’t it be fun
old and new wedding if we could set the example? Look
cake trends for you to at the upcoming trends and design
a cake based on them and not on
be inspired by. From another person’s cake. Each cake
geometric shapes to designer was challenged to look at
an inspiration board that had zero
metallic hues, Liz Marek cakes on it based on current trends.
tells us more. The designer then created a cake
inspired by that inspiration board
Wedding Cake Trends come and their own creative aesthetics
and go. Some you see coming and knowledge of cake trends. This
from a mile away, others pop allowed for some amazing creativity,
up seemingly from nowhere! vision and just pure gorgeousness! I
This collaboration is based on am sure these cakes will be pinned
predicting wedding trends based over and over again!
on current trending wedding
decor, fashion, colour palettes How many members are in your
and requests from clients. We collaboration?
scoured blogs and interviewed 15
wedding industry professionals
and cake artists to come up with How did you decide on this group
what we think will be the new of people?
exciting trends for 2018. I chose our members based on
their current cake style.
Tell us about your collaboration
Wedding cake trends come and go. If you were to do it again, what
Some you see coming from a mile would you do differently?
away, others pop up seemingly I think I would like to do this
from nowhere! This collaboration collaboration again next year but
is based on predicting wedding involve the group more in coming
trends based on current trending up with designs.
wedding decor, fashion, colour
palettes and requests from If you were to do another
clients. We scoured blogs collaboration, how should
and interviewed wedding others get involved?
industry professionals and I think this would be a fun
cake artists to come up with collaboration to do every
what we think will be the year. If anyone is interested in
new exciting trends for 2018. being involved, please contact
Liz at
What inspired you to do [email protected]
this theme?
While researching cake Find out more about
trends and looking for
examples, I noticed a lot of the Wedding Cake
the cake designs that seem Trends 2018- The
like they will be popular Collaboration
reminded me of the on Facebook.
styles of some
cake decorators.

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Geode to Marble
Last year, we saw a lot of geode cakes and marble. This year, that trend is
evolving and you’ll see more versions of mineral cakes but in different forms,
including crystals, agates and textured stones.

Photography by Erica Ann Photography

Nicole Biller of wealth of fossils, gemstones,
Nicky B's Cakes rocks and minerals. The
- 'As a Pacific thunderegg, which is very similar
Northwest to the geode (one is solid, one is
native, I am hollow), is Oregon’s state rock.
strongly Oregon and the Pacific Northwest
inspired by as a whole is one of the world’s
the often hard most beautiful places. If you’ve
yet beautiful never been, I highly encourage
elements of the you! I feel this cake truly captures
Oregon coast. My cake reflects some of the elements of our
many of these features, from the state’s natural beauty. The timing
hard textures and marbling of of Liz Marek’s Kintsugi cake
the rocks and cliffs to the deep tutorial fit perfectly with the
coloured tones (blues, greys Oregon coast viking shoot I was
and silver) of the ocean water participating in and was a HUGE
and the textures and colours inspiration. I believe in 2018,
of the sand, rocks and waves. more couples are appreciating
Even the crystals on the cake the natural beauty of the world
remind me of sea glass or the around us and maybe even
pretty rocks you find along the leaning toward more bold yet
edges of the waves. Oregon is earthy colours and textures that
one of the leading states in the capture those elements. This is
nation for the production of also such a versatile design trend
gemstones, mostly the result of that can be adapted to fit so many
the state’s long volcanic history. themes. I believe this is the kind
Oregon is an extraordinary state of trend that will attract the most
for rockhounding with a large unique and artistic couples.'
amount of public lands and a

Christine Leaming
of Sweets Geeky
Cakes - 'I took my
interpretation literally. I recreated the
agate coaster with isomalt. I love the
deep, moody style and wanted the cake
to mirror that. I love the mix of deep
blue, splash of gold and subtle addition
of the agate. It's on-trend but not in a
traditional way and that's why I love it.'
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White Textures
One colour cakes and textures are popular in 2018. Layers of visual interest are
seen everywhere, from invitations to place settings and yes, of course, cakes!

Mimi
Ospina of
Whipped
Up by Mimi
- 'I chose
my design
based on
current
fashion
trends. We are seeing more
fluidity and textures in
wedding gowns; I wanted to
incorporate that into my cake
design in a sleek and simple
way. I feel my design is simple
enough to attract an array of
clients and it offers that little
artistic pop of texture to keep
their interest.'

Shannon Bond
of Shannon
Bond Cake
Design - 'I love
white wedding
cakes, keeping
the design
monochromatic in colour
really allows the use of varying
textures without overwhelming
the cake. For my cake, I chose
shades of white and mixed
mediums. My inspiration was a
1950s bridal fascinator hat that
jumped out to me as so timeless
and elegant, very Audrey
Hepburn and Grace Kelly. It had
beautiful combined textures of
fishnet lace netting, silk flowers
and delicate pearls. I decided
to put a modern twist on my
cake version and kept the cake
very modern in shape, using
edible lace netting with piped
buttercream roses, dahlias and
pearls. I finished with a pearl
sheen to bring out the lines of
the lace and the delicate edges
of the buttercream flowers.'

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Rustic Dessert Tables

Goodbye rustic cakes, hello rustic dessert tables! Brides are asking for multiple cakes
instead of one, sometimes paired with elaborate pies, doughnuts or other desserts. The
naked cake has been replaced with an upgraded version, the semi-naked cake! Often
seen with fresh colourful fruits, flowers and gourmet drips.

Shani Christenson
of Shani's Sweet
Creations - 'I live in
an area where rustic
themed weddings are
the norm. It’s a rugged
and rural area and most
venues are old wooden
barns, natural forested settings or on the
cliffs of the rugged northern California
coast line. The style just fits with the
natural beauty of the area. Lately, many of
my brides are stepping up their vision of a
rustic styled wedding and trending away
from just a simple rustic styled cake. We
are designing beautiful dessert tables that
include several smaller, complementary
styled cakes along with multiple dessert
options for their guests. Traditional rustic
cake designs like textured buttercream
finishes and semi-naked cakes are getting
a makeover with trendy colours and gold
accents. Piles of fresh berries and fruit
Photography by Shani Christenson

add a luscious and decadent element

while abundant fresh floral decorations
complete the lovely natural style. Intricate
pies are the newest addition to the
line-up. A decidedly rustic option but
we are bumping up the style factor with
decorative crusts and fresh floral accents.
Rustic dessert tables are as popular as
ever and I think the new upscale style will
be inspiring many brides and cake artists
this season.'

Liz Marek of
Sugar Geek
Show - 'Rustic
cakes are very
popular in my
area. Brides
have always
loved birch,
chalkboard and
rustic iced cakes. With Portland
being such a foodie city, I have
really noticed a change to more
organic looking cakes decorated
with fresh fruits and berries
that are local and in season and
focus more on the taste of the
cake and the ingredients. I loved
making this semi-naked cake
with a pop of metallic gold leaf
and some colourful buttercream
topped with yummy berries,
pomegranates, lemons and an
apricot glaze drip.'

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The Dark Side

Dark and moody cakes are all the rage this year! Once considered a faux pas to
have a dark wedding cake, brides are now stepping outside of the box and not
only requesting dark cakes but visually interesting and full of texture as well.

Liz Marek of Sugar Geek

Show - 'I have loved dark
wedding cakes for years
and am thrilled to see the
rest of the world is finally
catching up! Since texture
is so big right now, I really
wanted to incorporate layers
of visual texture. I used
crackled fondant, a custom
sprinkle mix combined with
edible glitter, bas relief and
buttercream rosettes.'

Cynthia Kia White of CAKED

by Cynthia White - 'I have
always loved untraditional
weddings so seeing dark,
sultry colours making their
way into wedding cakes
excites me. I translated the
dark and moody wedding
trend into cake by using deep
peacock, navy blue and gold.
Different textures were used
to add interest and movement
to the deep colour tones.'

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New Modern
New modern is a nod to the past. Mid-century boho is all the rage right now in
home decor, wedding themes and, of course, cakes. We’re seeing lots of tropical
greenery paired with sleek geometric patterns, pops of gold (forever on-trend)
wood tones and, of course, marble.

Susan Trianos
of Learn to Cake
with Susan
Trianos - 'This
inspiration
spoke to me
as these are
the elements
I’ve been using
to redesign my home kitchen.
Its natural organic elements of
marble, wood, gold and greenery
give a beautifully clean and
crisp look. I love a cake with
architectural details and tend to
incorporate them whenever I can
(when I have complete control
over the design). I created wood
effect boxes out of pastillage filled
with gum paste greenery to create
wreaths. The boxed wreaths are
supported by the thin wood effect
strips attached to the side of the
cake, making the boxed wreaths
completely removable and can
be enjoyed as great centrepieces
following the event.'

Lisa Herrera of A Cake

Come True - 'Having
lived in the tropics my
entire childhood, I was
most inspired by the
clean lines of wicker
furniture. I wanted to create a geometric
design inspired by that. Having depth
and dimension, I wanted the feeling of
air flowing. I added some colour with a
slight ombré effect with a flamingo pink.
I really wanted the complete tropical feel
so I added palm leaves and the cutest pink
pineapples. Arranging them symmetrically
brought everything together for this
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modern tropical cake.'
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Hand Painted Details

Brides are still obsessed with hand painted details. We’re seeing a trend towards
more realistic illustrations, almost technical, as well as free flowing artistic
inspired trends that have texture and dimension.

Claudia Prati of Claudia

Prati Torte Creative - 'I love
hydrangeas and all the blue/
violet shades they have. I
love to paint this flower with
my ‘materika’ palette knife
technique so I decided to
decorate two of the four tiers
with painted/palette knife
royal icing hydrangeas. My goal
was also mixing royal icing
traditional scrolls and laces
with the materika textures and
painting. I used overpiping
to decorate the first tier and
painted it three times to achieve
a more antique finish.'

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Hand Painted Details

Michelle Sisam
of Sweet Deer
Hand-Painted
Cakes - 'Hand
-painted cakes I
feel will always be
an on-trend option
for weddings,
there being so
many subjects, colours, textures
and techniques to paint, it really is
endless. I chose to paint a vibrant
fresh rose leaving the background a
crisp white to let the brushstrokes
of the painting stand out by itself.
Flowers bring so much beauty to
weddings and a classic rose or
florals in general are a very popular
choice at the moment.'

Sara Weber of Sara's

Sweets Austin - 'In a
way, natural elements
are always on- trend for
weddings; florals, fresh
produce and greenery are
often centre stage for any
wedding. 2018 brings a
fresh take on nature as the
Japanese philosophy of wabi-sabi (finding
beauty in imperfection) has been gaining
popularity in the design industry and will
start to have a big impact on weddings.
According to Kylie Carlson, CEO of the
International Academy of Wedding and
Event Planning and author of the trend
report, “the space should have a timeworn
interior with emotional charm and peeling,
decaying textures. A muted, subdued palette
of tonal rustic neutral hues will set the
mood nicely.” The inherent imperfection
of weathered wood along with the muted
pinks, greens and browns of the Chinese
magnolia pair perfectly with the off-white
leaves, flowers and filigree of the textured
bas relief. Bringing in bees and gold accents
adds a whimsical and meaningful sentiment
to this naturallyWWW.CAKEMASTERSMAGAZINE.COM
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Industrial Chic
Industrial chic is all the rage right now! Masculine touches like square cakes,
stone textures resembling concrete and metallics like coppers and bronze are
really taking centre stage.

Shannon Mayes of The Sweet

Spot - 'I have always loved the
colour and have not yet had a
chance to do a cake with it! I
knew with it being a metallic
colour I wanted to incorporate it
through a texture to really show
the beauty. I particularly like the
look of hammered metal and
decided to go with that. I couldn’t
decide between doing a black or
white cake to complement the
copper colour and ultimately
decided to use both colours and
carry the copper throughout each
element.'

Liz Marek of Sugar Geek Show - 'I am

obsessed with the concrete trend right now
as I love the texture of it. For my concrete
cake, I covered my cake in dark chocolate
ganache first and then put a thin layer of
grey buttercream over the top in random
spots. I used my bench scraper to roughly
smooth the buttercream over the top. The
bronze spacer is just moulded chocolate with
bronze metallic paint over the top. Some
sugar flowers from Shaile Socher add a little
bit of softness to the design.'
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Nature
Nature and greenery will never go out of style when it comes to weddings. This year, we
are seeing a lot of greenery used on cakes, sometimes alone, resulting in a whole new
aesthetic in floral trends. When it comes to flowers, brides are loving floral wreaths in lieu
of bouquets or even in backdrops or wedding alters. When bouquets are used, we’re
seeing lots of pops of colours that can be described as juicy and bright.

Ashley Barbey
of The Little
Vintage
Bakery - 'I was
really inspired
by garland
style wedding
centrepieces
and garland
framed wedding decor.
Eucalyptus and ruscus are super
popular in wedding bouquets
and floral pieces so I wanted to
highlight those in particular. I
chose to pair those with open,
airy florals like ivory poppies
and pale blush ranunculus. The
backdrop to the floral garlands on
the cake is a champagne colour
fondant, also a popular neutral
colour for 2018 weddings. Since
metallics are also bigger than
ever, I added little clusters of gold
berries to add a little pop.'

Emma Stewart of
Truly Scrumptious
Cakes by Design - 'I took inspiration
from hoops I have seen recently
used for bridesmaids instead of
traditional bouquets and also for
wedding decor as hanging details. I
choose to use more vibrant colours
in my flower selection. I arranged
them around the base of the hoop
and displayed it resting on a dark
lustred cake, which I see being
another trend in 2018.'

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4
3 5

Cake
Events
1. Cake & Bake Germany 2. ACADA's International Cake Show 3. The Cake Bar Cake Show
Messe Essen Australia Renaissance Hotel
Germany Brisbane Showgrounds Exhibition Long Beach, California
5th-6th May 2018 Building 7th-8th July 2018
Brisbane, Australia
Head to Germany for the Cake & Bake 18th-20th May 2018 If you want to enjoy all things cake in
Germany show which is expected to be an 80s setting, this is the show for you.
an exciting event with worldwide artists. Ready to learn or improve your cake, The Cake Bar Cake Show in Long Beach
The show will include a cake contest, fun chocolate or cookie decorating skills? Then was founded by Kassy Jimenez of Cakes
demonstrations, workshops, live shows, ACADA's International Cake Show Australia & Crafts by Kassy and Joyce Marcellus of
great exhibitors and famous cake artists (ICSA) is the place to be! Includes more than Toxic Sweets Shop to bring together all of
such as Daniel Diéguez, Theresa Täubrich, 70 FREE demonstrations, lots of hands-on their successes and the cake community in
Betty’s Sugar Dreams, Ludmilla Lard, Queen workshops, live cake sculpture and chocolate a fun one of a cake event. The show is the
of Hearts Couture Cakes, Cassie Brown, shows, and Australia's ultimate cake first annual Cake Bar Cake Show and will
Silvia Mancini, Mary Cake, Maria Cristina decorating competition and display. Don't host a range of fun classes, vendors and
Schiazza, Mr Sugar Ciok, Tal Tsafrir, Jennifer forget to visit the new haute couture wedding an exciting competition which showcases
Holst and many more... giving you the unique cake designers' marquis and Bridal Lane. Get amazing cake showpieces that are all 80s
opportunity to interact with your favourite hands-on training at the Cookie Zone, Kids themed. There will even be an 80s prom
cake designers! There will also be a raffle Corner and Make & Take learning academy. after party cake bar social event, prizes,
and a variety of vendors perfect for cake With 90 pop up shops, you will be able to find raffles swags and fun!
decorating and baking enthusiasts. great specials and everything you need. If you For more information, visit:
For more information, visit: want to shop 'til you drop, grab a delectable www.thecakebarshow.com
www.cakeandbakemesse.de sweet treat from the sweet market or pick up
a healthy (or not so healthy) alternative at
Chill Cafe. There's something for everyone, so
bring the whole family.
For more information, visit:
www.acada.com.au

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4. 4th Annual International Cake 5. Show Me Sweets 6. Cakeology

Exploration Societé Convention & St. Charles Convention Center Bombay Exhibition Centre,
Show (ICES), St. Louis, Missouri Goregaon East, Mumbai
Duke Energy Convention Centre 8th-9th September 2018 5th-7th October 2018
Ciccinati, Ohio
26th-28th July 2018 You don't want to miss this exciting After having a hugely successful show
cake event which is a sweet edible art in 2017, Cakeology is back this year for
The annual convention is the show in Missouri, the 'Show Me' state. an event that is even bigger and better
highlight of the year for many ICES The two-day show will include a range than ever. Expect to see brilliant features,
members, attracting sugar artists of experiences such as Sweet Street, classes and workshops and be inspired by
from all over the world, featuring vendor booths, fun and exciting Live Cake professional cake artists and teachers in
learning opportunities and cake Battles, professional cake decorating and the industry. Dubbed as ‘India’s best cake
and sugar showcases. Three teams confectionery classes. There will also be a show’, you are bound to learn something
will compete at this year’s Live Cake great edible art competition for Beginner, new and even win a prize as part of the
Challenge. The convention will offer Advanced and Professional sugar artists exciting cake competitions. It’s an event
opportunities for cake and sugar for over $15,000 in cash and prizes, as not to miss if you are in Bombay!
enthusiasts that will include both well as interactive confectionery games For more information, visit:
demonstrations and hands-on and an excellent range of classes and www.cakeology.in
classes by experts and celebrities in demonstrations on cookies, cake, isomalt,
the field. airbrushing and even business.
For more information, visit: For more information, visit:
www.icesconvention.org www.showmesweets.com

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 Cake Icons
ISSUE 68 | MAY 2018

Marina Sousa
It's great to recognise cake icons in the industry for their
expertise and phenomenal designs. This month, we speak to Marina Sousa.

• Appeared on The Oprah Winfrey Show

• 20 years in the cake decorating industry

• Created the first chandelier cake

Marina Sousa has been creating regard to baking. Because I started imagination and your willingness
beautiful celebration and wedding my career as a designer, I didn’t to take risks - which may often end
cakes for 20 years and has have any real baking experience. in failure. Without a doubt, I have
appeared on the Oprah Winfrey So I decided to go back to school learned more about myself and my
Show and Food Network with her and attended the Culinary Institute craft from failure than success. I
incredible designs! Read more of America and completed their believe failure is just an opportunity
here. Baking and Pastry Arts program. I to begin again with more experience
started Just Cake a few months after under your belt. Things have
Can you tell us a little bit about your graduating. changed so much since I began in
cake decorating journey - where did it
all begin? How did you go from working
I began decorating cakes in a cake in visual merchandising and
studio in Beverly Hills almost the entertainment industry to
20 years ago. I was living in creating impressively beautiful
Southern California working in the wedding cakes? Was is a hard
entertainment industry like just transition?
about everyone else there. I left a Although it seems like an unlikely
job in entertainment advertising and path, it really wasn’t a hard
between jobs, I walked by a cake transition. My varied experiences
shop in Beverly Hills; as they say, the really dovetailed one into the
rest is history. Rosebud Cakes was other and allowed me to view the
doing then what is very common process from a couple of different
now in cake design. It was an edible perspectives. I think that has truly
art studio and given my background benefitted me over the years.
in fashion, theatre and event
production, I was fascinated and How long have you been in the
had truly never seen anything like cake decorating industry?
it. There were so many transferable I believe I am approaching 20 years.
skills just with different, in this case Yikes!
edible, mediums. In a very short
time, I was working full time as a What have you learnt in your
cake designer. Less than two years career that has moulded you into
after starting at Rosebud Cakes, the icon you are today?
I really wanted to open my own I’ve learnt there is always more
business. I knew enough to know learning to do. As an artist, I believe
there was so much I didn’t know in you are only constrained by your

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this industry. Those of us who made

names for ourselves early on as a
result of the early Food Network
days did so by simply being the first
ones to the table and taking one risk
after another. I smile every time I
see a new instructor touting new
techniques about cake structure or
sculpted cakes. They are standing
on the shoulders of some extremely
talented risk-taking innovators who
spent countless hours of trial and
error in the aisles of hardware stores
conjuring up gravity-defying cakes,
hanging cakes, upside down cakes
and sculpted cakes of all kinds! I
learned so much from my peers at
the time. We all somehow ended
up in the same boat and chose to
share information with each other
to elevate the industry as a whole. I
always preferred to compete against
someone with a similar level of as he was living in Las Vegas at the How did it feel to be on The Oprah
knowledge and talent because then time, in case I ran into any problems. Winfrey Show?
it just comes down to artistry and Needless to say, I sent out an SOS and It was a pretty magical experience
innovation, which I believe is the he was there without question, in on every level. I really got the chance
truest test of a designer. spite of the fact he had proposed just to design my dream cake! It was
hours before. He casually mentioned completely chaotic getting myself to
How do you feel about being it a couple of hours into rebuilding Chicago in less than four days with
recognised as an icon? the cake... I thought the least I could the ‘biggest, best cake you’ve ever
Honestly, it wasn’t a term I was very do was offer to make their wedding made in your life - one that would
comfortable with until I actually cake! That was the beginning make Oprah’s jaw drop’. That was
looked up the definition of it! “A of a really great friendship that literally the only direction given. No
person or thing that is regarded as a continues today. That cake was my theme, no colours, no flavours... just
representative symbol of something”. first opportunity to design without flat out make the most awesome cake
In light of that definition, I am restrictions. It was the first time I you’ve ever made. No pressure.
honoured. I’m just really proud to had finally brought to life a hanging
be standing among a group of artists chandelier concept I had been toying Is it fair to say you came up with
that have inspired me in my career with for quite some time. I created the first chandelier cake? Tell us
knowing that in turn, our work has
inspired a new generation where
pretty much anything is possible in
cake!

What is the most elaborate or

,, the first dangling sugar beads which
I find inspiration just
about everywhere.
Fashion,
about your experience of making
it for the first time.
I suppose it is! As I mentioned, the
first time I put the concept into
a design was Keegan’s wedding
cake. That worked out quite well
memorable wedding cake that you so I just started building upon that.
have created and why? architecture, a

,,
I think the most elaborate wedding
cake I’ve made, if only for the amount
simple colour
of pearls individually placed on it palette or random
with tweezers, was one I made for
my friends, Keegan Gerhard (host
shape. You literally
of Food News Challenge) and Lisa never know how or
Bailey. They got married outside of
Austin, Texas. It was the first time where inspiration
I travelled with real cake where
competition wasn’t involved. I
can strike.
designed the cake on a napkin on a were all hand rolled and hand strung
flight home from a Food Network and ultimately, the basis for the
Challenge. Keegan had proposed to sugar bead moulds that resulted
Lisa the night before and yet he came in my eventual collaboration with
to help me rebuild a wedding cake Marvelous Molds. That wedding was
for a Food Network Special, Food also transformative for my career.
Network Caters Your Wedding. I Keegan and Lisa’s friends, both being
always loved when part of the ‘prize’ pastry chefs themselves, were pretty
was sticking around for a couple much the who’s who of the pastry
of days (without your assistant) to world. I met so many incredible
remake the cake you had just won chefs... Ewald Notter, Jackie Pfeiffer,
with for an actual event. In this Vincent Pilon, Sebastien Cannon.
case, the cake had been placed in a It created this bridge to the pastry
hotel’s produce cooler for two days. world which at the time, was not
Produce begets moisture and we all easily crossed. It opened up many
know how much fondant loves that, teaching opportunities and countless
right?! It was pretty much a disaster extraordinary experiences in the
and required starting over. Keegan cake and pastry world for which I am
had given me his phone number, truly grateful.

WWW.CAKEMASTERSMAGAZINE.COM 71
ISSUE 68 | MAY 2018

The entire top half of the cake I I learnt so much! Being amongst the architecture, a simple colour palette
presented on The Oprah Winfrey first to do anything is always a bit or random shape. You literally never
Show was suspended from the of trial by fire and Food Network know how or where inspiration can
ceiling. I made hanging cupcake Challenge was no different. I think strike.
towers, suspended cakes in mid- the most important thing I learnt
air and designed a cake for Miley is that no matter how much you What is your one piece of advice
Cyrus’ 16th birthday based on the prepare and plan, there will always that you would give to budding
same concept. It was a really great be a curveball (or 3!) headed cake artists now?
experiment that made me think so your way. As time went on, I feel In a world where Pinterest reigns
outside the box as far as traditional like Challenge fell prey to the supreme, develop your own style and
cake goes. That’s what truly excited newly emerging reality TV format have a unique design point of view.
me about it. Eventually, I taught and became about drama and Replicating others’ work is tedious
classes on building the structures manufactured mistakes as opposed and for me, not at all what cake
and supports for these types of cakes to the art of it. That was a hard design at the highest level should be
and then worked with Dominic at transition to watch and became about.
Marvelous Molds to design a mould impossible for many of us to go
that resulted in strings of sugar along with. You inspire so many people in
beads. It was a really fun project. this industry, who are your cake
What has been the biggest heroes?
You have been on MANY episodes highlight of your career? Colette Peters, Mike McCarey,
of various Well, being on Oprah is certainly Margaret Braun, Wendy Kromer,
Food at the top of that list! Prior to that, Elisa Strauss... the list goes on!
Network there were a couple of memorable
shows, benchmarks along the way. The Have you spotted any up and
what first time I saw my work in print in coming talent? Please tell us who
was that an issue of Modern Bride. My cake they are and what you like about
like and was nestled between pages of cakes their work?
what designed by Sylvia Weinstock and Maggie Austin has been around for
did you Ron Ben-Israel. That was pretty a few years now so I can’t call her
learn amazing personally, having my work up and coming but I adore her work.
the alongside those in the industry She is the prime example of having
most whose work I had admired for so a unique design point of view. You
from long. I was also really excited about can look at a cake of many different
it? being named one of the Top 50 styles and know that it is hers. She
Sugar Artists in America by Brides has her own signature style. She is so
magazine and on one of the first Top humble and down to earth which is
10 Cake Designers lists by Dessert very refreshing and becoming harder
Professional magazine. All proud to find. There are many people out
moments in my career. there doing good work but I often
feel like their motivation is fame
What is your biggest inspiration verses love of the craft. I have found
for your work? that it’s the passion that has carried
I find inspiration just about me through the challenges. This is
everywhere. Fashion, tough work, not at all glamorous as it

72 MAGAZINE
 ISSUE 68 | MAY 2018

already onto the next thing. Recently, it’s a pretty personal process. I have
I think darker cakes with metallics lost about half of my body weight.
and bright pops of colour are fun. Most people don’t recognise me
There’s the always controversial (which I’m actually kind of secretly
naked cake trend and the geode happy about as someone who has
cakes which don’t seem to be going never been comfortable being
anywhere too fast. I used to be able the centre of attention). However,
to answer this question by saying, in this lovely social media world
“whatever is on the cover of the most we live in, there have been some
recent Martha Stewart Weddings comments made and messages
magazine”. I think many designers sent about the weight loss. I was
of my generation would concur. We recently confronted at a cake show
now live in such a content driven by someone who felt I wasn’t
world. Between Google, Pinterest being honest and was refusing to
and Instagram, a bride can tell you offer advice to others dealing with
precisely what she wants with a click similar situations. It’s something
of a button. On one hand, it can be I’m completely comfortable talking
nice to deal with decisive clients but about when people have approached
on the other hand, I feel like it has me individually, I’ve just never
taken so much of the design process wanted to be the poster child for
out of the mix. That’s the part I truly anything I suppose. But obesity is
love and it can be frustrating to be an issue that affects so many in our
given the same inspiration images community and I do feel compelled
tends to be portrayed on TV. I think over and over again! I usually try to share my experiences in the hope
it’s important for new decorators and steer clients in the direction of it might help someone to simply take
to go in with clear eyes about what making some alterations to a design the first step towards a healthier life.
it really takes to have sustainable they have their heart set on by This isn’t the forum to get into it here
success. suggesting personal touches that are but I will be posting a series of posts
unique to each couple. That tends to in June on my blog and look forward
We know that you judge at many open up the design process and we to interacting with anyone who feels
cake shows around the world, is end up in a more interesting place like it’s of interest to them.
this a difficult job? when all is said and done.
Yes and no. I feel being a former And with all of that being said... I
competitor is really helpful because Is there anything else you would want to thank Rosie and the entire
I can approach it knowing the like to add about your plans in Cake Masters team for always being
constraints and limitations the 2018? so generous with me! Your team
competitors face. Live competition The past few years have been less has set the standard. It’s been such
is an entirely different beast than cake focused for me as I made the an honour to be a part of the Cake
a presented piece where the choice to deal with my health. I Masters Awards judging team. Seeing
competitors have had no time realised I wasn’t getting any younger new talent rise is really inspiring for
restraints placed on them. It’s truly and I honestly didn’t have any type me and at the end of the day, what
comparing apples to oranges. I feel of life outside of my business and the it is all about. When people share
strongly that judges should have cake world. For the first time ever, I with me that they got into cake as
experiences as a competitor in both forced myself to focus strictly on me, a result of watching my career, I
formats to be really effective. From which let me tell you, was a more of a am really humbled and it makes
an artistry standpoint, as with any challenge than any FN competition I all the shenanigans Food Network
art, it’s subjective. Everyone brings participated in. When you’ve been so Challenge put us through worth
different styles and things that are driven for so long and always knew it. Well, maybe with exception of
important to them to the mix. As what was coming next, uncertainty is walking from one end of a pool to
a judge, I just try and approach a terrifying place to step into. After I another in Las Vegas carrying a cake
every cake I am asked to judge in a lost my mother quite unexpectedly, over my head.
way I would have appreciated as a it really made me re-evaluate things
competitor myself. Feedback can be and I made the conscious choice Find out more at
invaluable when offered in the right to put my business on autopilot justcake.com
spirit and one of the best ways to (which wouldn’t have been possible
improve. without the support of my friend
and amazing fellow designer, Dawn
As a cake decorator, what tool Nemec and my baker, Zen Reis).
can’t you live without? I was very fortunate to be able to
I finally was able to purchase a take a step back and allow myself to
Somerset sheeter a few years ago. dig into issues both physically and
I can’t imagine a time without it! It emotionally that I had sidelined for
saves so much wear and tear on your far too long. Now on the flip side of
wrists and hands which can really that journey, I’ve found myself in the
take a beating the longer you are in midst of a bit of an identity crisis of
the industry. Prior to that, I would sorts and am not completely clear
have said my hands. I’ve been in what I want my next steps to be.
more situations without the ‘proper That’s what 2018 is about for me -
tool’ and have always made do with finding what truly lights me up and
my hands. The one tool you can’t inspires me again and going after
forget back at the bakery. that in every aspect of my life, cake
and otherwise.
What trends have you seen make a
comeback in the industry? I haven’t ever openly addressed
It’s so hard to say. As soon as my weight loss. Not because I had
something is printed, the world is anything to hide but more because

WWW.CAKEMASTERSMAGAZINE.COM 73
ISSUE 68 | MAY 2018

Black Lace
Wedding Cake By Cynthia Hsu, Taste Couture
Photography by Michelle Bai
Difficulty Rating

Equipment Required
• Black fondant • Brushes
• Silicone mat • Large rolling pin
• Lace mat • Black food colouring
• Smoother • Small offset spatula
• Pizza cutter • Scissors
• Royal icing with tip no.1.5 • Piping gel
• Cornstarch • Flexique

Cynthia is a professional cake

artist from NY with over ten
years of experience in the pastry
industry. She is often inspired
by runway fashion and intricate
artworks. Cynthia takes us
through her tutorial, showing
us how easy it is to make this
beautiful cake.

74 MAGAZINE
 ISSUE 68 | MAY 2018

Step 1. 1 2a
Mix the Flexique according to the
instructions and add black food
colouring. Mix well and spread onto
the mat. Take the excess off with the
offset spatula and let air dry for 3-5
hours.

Steps 2a-d.
Cover the cakes with black fondant.
Start to put the cakes together, making
sure they are dowelled correctly. Royal
ice each dowel and place the next cake
on.

2b 2c

Step 3. 2d 3
Remove the lace from the mat.

Steps 4a & b. 4a
Immediately attach on the bottom two
cakes. Adhere with piping gel.
Starting from the bottom tier, use
your hand to make sure the lace is
completely attached.

Step 5.
Start piping white lace with royal icing 4b 5
on the front side from top to bottom.
Use a small brush with cooled boiled
water if needed.

For more information about Cynthia

and her work, visit:
www.tastecouture.com

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 Advertorial
ISSUE 68 | MAY 2018

Has the best just

got even better?

Since its launch a Developed with the help

of artisan cake decorators
professionals and competition
winners.
couple of years ago, specifically for use on top
Couture has very quality cakes, where quality of Couture has always used only
quickly become one finish is everything, Couture
has outstanding handling
the very best (and expensive)
ingredients such as Gum
of the top selling and covering properties that Tragacanth and ultra-fine
and most sought have proved a revelation icing sugar. This commitment
after sugarpastes for thousands of cake
makers, including countless
to investing in the best
ingredients available results
available. in a sugarpaste icing with
incredible qualities. Couture
rolls out thinly, forms the
smoothest finish, won’t easily
tear or crack, is ideal for taller
cakes, doesn’t form elephant
skin, can be used for modelling
and most importantly, tastes
absolutely delicious.

Couture is made in what cake

decorators will know as a
‘Tropic’ style – suited to warm
conditions so even the most
elaborate summer wedding
cake will look stunning and
remain safe. It feels pretty
firm at first touch but after a
good knead to activate the
natural gums, it handles like
an absolute dream, even with
extra large, extra deep cakes.
76 MAGAZINE
 Advertorial ISSUE 68 | MAY 2018

And as if all this wasn’t already

enough of a reason to try
Couture, every 5kg box sold
provides one good meal for a
child. Working with the charity,
Mary’s Meals, Cake Stuff have
provided over 60,000 meals
for some of the world’s poorest
children since January 2017.

Stars of Channel 4's 'Extreme Cake Makers', Christine and Phil Jensen (www.
peboryon.com) created two stunning 6ft seahorses at Cake International
Birmingham 2017 using their preferred sugarpaste, Couture.

Cake Stuff have a programme of beautiful sugarpaste icing

of continual development in every week.”
place so constant feedback
from regular customers has Couture is currently produced
allowed Couture to evolve and in white and ivory in 2.5kg
improve through a series of tiny packs and 5kg boxes, with Cake Stuff have put decades of
tweaks, each one making it just other popular colours in experience working alongside
that little better than before. development that should be top cake decorators to very
available soon.
Cake Stuff Director, Jean
Young, told Cake Masters,
“Until now, Couture has been
produced on the ‘small’
production line where we mix
,, Because everything
is automated, we’ve
good use – a luxury quality
sugarpaste that’s good
enough for competition cakes
but inexpensive enough
to use on everyday cakes.

,,
With comparable quality
350kg at a time and some of removed any risk of sugarpastes costing up to
the ingredients are added little inconsistencies three times as much, Couture
manually. We found this human and we’re producing remains the sugarpaste of
involvement could cause a little choice for thousands of busy
inconsistency between mixing
tonnes of beautiful
cake makers in the UK and
batches so every now and then, sugarpaste icing across Europe.
we’d hear about a box that every week.
was too soft or another that We’re confident that once
was too firm. We’re delighted Couture is suitable for you try Couture, you’ll be
that because Couture is now vegetarian, vegan, gluten- converted. Even if you tried it in
in such demand, production free and dairy-free diets, it is the past and felt it wasn’t quite
has moved to the ‘big line’ – a certified kosher and suitable for right for you then, years of little
million pound, state of the art, halal. Even the palm oil used is tweaks have all added up to
fully automated, computer RSPO certified sustainable and help create what is now a quite
controlled production ethically produced to avoid remarkable sugarpaste.
line. Because everything is damaging valuable wildlife
automated, we’ve removed habitats – no orangutans were So, yes, the best has just got
any risk of little inconsistencies harmed in the making of this even better! What better time
and we’re producing tonnes icing! to give the new Couture a try?

Couture sugarpaste is made exclusively for Cake Stuff.

Over 8,000 top baking, cake decorating and sugarcraft products at
fantastic prices, ready to be delivered straight to your door.

cake-stuff.com
WWW.CAKEMASTERSMAGAZINE.COM 77
 Tropical Wedding
ISSUE 68 | MAY 2018

Cake Ted Scutti and Andy Starkey

of Sugar Sugar Cake Studio
got married last year and
their wedding, especially the
cake, was nothing short of
spectacular. Here they tell us
more about the momentous
occasion and the making of
their beautiful wedding cake.
Tell us about your amazing wedding
Our black tie wedding was held on the evening
of Saturday October 7th 2017 at the Disneyland
Resort in Anaheim, California, which welcomed our
136 guests to a Hollywood themed ceremony. We
chose that date to coincide with Gay Days Anaheim,
an event we have shared with friends for many years.
Ted proposed to Adam at Carthay Circle Restaurant
in Disney California Adventure Park on December
13th 2015, the 10th anniversary of their first date.

The theme of our wedding reception was a surprise

to all of our guests, including our parents. We
wanted the vibe to be luxurious and masculine with
a touch of whimsy. The inspiration for the design
was a glamourous tropical themed tablescape
that imagined Tom Ford’s version of Walt Disney’s
Enchanted Tiki Room. David Yusuf from Square
Root did an incredible job with the execution of the
design. The most unique element of our wedding
reception is that all 136 guests sat at a single table in
the shape of a monumental X. End to end, the table
was 77ft long and incredibly impressive in person.
Each side of the X table was named after a god in the
Enchanted Tiki Garden (Pele, Ngendei, Koro, Rongo,
Tangaroa-Ru, Tangaroa, Maui and Hina Kuluua).

How does it feel as cake decorators to design

your own wedding cake?
It was surprisingly challenging to design our own
wedding cake because we were free from common
constraints (e.g. budget, client preferences, etc.) so
we could design anything we wanted. There was no
client involved and no one to please but ourselves.
There wasn’t a budget since we were making this
for ourselves and the only real constraint was time.
It took us a while to determine the design but we
allowed it to flow organically from the reception
theme and we were delighted with the final result.

What inspired the design idea?

Our wedding cake design was inspired by the theme
of our wedding reception. We love all things tropical
so the theme fit the bill perfectly. We included
custom graphics designed by Adam Grason of the
gods from the Enchanted Tiki Garden onto our
wedding cake. These were same gods that indicated
the table section names on the X reception table that
seated everyone.
Wedding Planner: Sarah Stowell | Details Details | www.aboutdetailsdetails.com
Floral and Decor: David Yusuf | Square Root | www.squarerootdesigns.com
Hair and Makeup: Georgia Syrengelas| Face It Sugar |www.faceitsugar.com
Illustrations: Adam Grason | Studio Grason | www.studiograson.com
Flatware and Glassware Rental: Signature Party Rentals | http://www.signatureparty.com
78 MAGAZINE Tailoring: Irina Bremmon | Z Cleaners | www.zcleaners.com
Photography: Dina Douglass | Andrena Photography www.andrenaphoto.com
 ISSUE 68 | MAY 2018
Photography: Dina Douglass | Andrena Photography www.andrenaphoto.com
even more the case with our own
wedding. When we make a wedding
cake for a client, it is the only thing
we are focused on. In the case of
our own wedding, we were making
our display wedding cake while also
preparing to get married. We were
fortunate to work with an amazing
wedding planner (Sarah Stowell)
who did a tremendous amount of
work leading up to our wedding as
well as on our wedding day. Even
with that level of support, we still
had many things to do as the grooms
and it was a challenge to carve out
time to work on the cake. We got
it done but it did involve some late
nights including working on the cake
until 4.00am on the wedding day.

What are your top tips for

How long did it take to create? cargo area was about 10ft³ smaller someone wanting to create a
We spent 240 hours on the cake. than the total car. At this point, there wedding cake of this size?
That includes the design time, was no way for everything to fit Wedding cakes of this size require a
making all of the floral elements in the car unless we also used the lot of planning. The structure is very
including dozens of orchids and over front passenger seat. At the very last important to make sure it will be
1500 leaves, decorating the cake minute, we changed our transport stable and stay level. It also requires
dummies and packing the display plan and Adam drove the vehicle a ladder for assembly, because the
for transport. Because the design to Anaheim filled to the brim with design is so tall. This cake was placed
featured more leaves than orchid our cake and wedding supplies with in the centre of a 6ft round table with
flowers, it took longer to arrange the even the passenger seat full. Ted had custom linen so a ladder was the
various leaves to achieve an organic to take a last minute one way flight only way to place the floral sphere
look that maintained the symmetry to Los Angeles, then take an Uber to on top.
of the design. run errands and eventually meet up
with Adam at the hotel. It all worked What advice would you give
What was it like transporting the out but it was very challenging to to people thinking of creating
cake? change up the transport plan at the a wedding cake for their own
Transporting our cake turned out last minute. wedding?
to be the single biggest challenge Start the design process early
before our wedding. We planned the What was the overall reaction to because it is very challenging to
construction of the cake to break the cake? design your own wedding cake when
down into boxes that would fit into We saw the reception decor before literally anything is possible. Also
the back of our vehicle (along with our guests and we knew they start working on the cake as early as
many other wedding supplies and were going to be impressed. Sarah possible and try to finish it at least
our luggage) so we could drive the Stowell, our wedding planner, told two weeks before your wedding.
cake six hours from our home in us the guests entered the ballroom Those last two weeks before your
Phoenix, Arizona to the venue in and they all stopped in front of wedding are going to be very busy,
Anaheim, California. We were in a the wedding cake and kept taking even if you have a wedding planner
car accident about a month before pictures of it until her staff had to and large group of creative partners
the wedding that resulted in the total guide them to their seats for the working on your wedding.
loss of our vehicle. We replaced the reception to keep moving along.
vehicle with a newer model that was
larger on the exterior. What we did Did you encounter any problems Find out more about Ted and
not realise until we were packing when creating the cake? Andy’s work at
the new vehicle the night before Time is always a challenge when www.sugarsugarcakestudio.com
leaving for the wedding was the creating a wedding cake but that was

WWW.CAKEMASTERSMAGAZINE.COM 79
Advice
ISSUE 68 | MAY 2018

Wedding
Consultation Tips
We asked wedding cake experts their top tips on consultations

1. "My top tip for wedding

consultations is to make 4. ""Instead of freezing the
top tier, recommend and
the couple feel relaxed by anniversary cake. With my brides
showing a true interest in the a month before their anniversary,
day they are planning. This I get back in contact and arrange
will give you an insight to the a date and time for them to pick
day they want and the vision up an anniversary cake that we
they have for their beautiful, decorate to match the top tier
bespoke wedding cake." of their cake. The beauty of this
- Lucie's Cakes Co is not only is it fresh cake but it
opens their flavour and filling
section up to not just a fruit cake.
Another winner to close the
2. "I like to send out
cake tasters before my
consultation because I think its
order."
- Moreish Cakes
important for the couple to try my
cake without me watching them.
The reason I do this is because
when I was planning my own
5. "Listen to what your
client wants and take into
consideration their tastes and
wedding, I was served a lemon style. You can obviously guide
tart that was more like scrambled them but don’t just do your
egg during a tasting with my own thing without the client’s
caterer. I was so embarrassed and approval as you may not want
too nice to say anything but this bats and cobwebs on your
feeling stuck with me and I like to wedding cake, but it might be
allow people to taste my cake and your client’s wishes and fit in with
be able to be completely honest their theme. It’s probably the
with each other about what they biggest and most expensive cake
like or dislike!" your client will ever or has ever
- Laura’s Pantry purchased so it has to be perfect
for them, so respect that.
- Clairella Cakes
3. "Remember the groom – I

6.
can’t tell you how many "Don’t hide any charges – if
stories I hear of all focus on the you charge for delivery and
bride. A bit of groom attention set up then let them know all the
goes a long way so if he likes a costs upfront and also if they make
flavour and the bride says no, any changes. Advise them of your
say to the couple, “I will provide payment terms and put everything
a dozen cupcakes on the day just in writing and of course, the
for you both in the groom’s fave golden rule is always always take a
flavour.”- a winning closer every deposit."
time." - Clairella Cakes
- Moreish Cakes

80 MAGAZINE
 ISSUE 68 | MAY 2018

How’d They Do That?!

demystified! Fantasy Flower
Amazing cakes

By Sumaiya Omar,
The Cake Duchess
1

4 5 6

Step 1. tool, thin the edges. Place on a Step 5.

Mix 500g of white gum paste sponge. Curl the edges by gently Paint the tips of the stamens
with two thirds purple and dragging a ball tool from the tip gold. Using tape, place three
a third burgundy gel. Roll as of the petal toward the centre. petals around the stamens fol-
thinly as possible on the grooved lowed by another 2-3.
board. Using a peony cutter, cut Step 3.
out 5-6 petals. Dip the tip of 26 Allow to dry. Step 6.
gauge wire in edible glue and For a deeper and fuller flower,
insert into the petal. Place the Step 4. dust concentrated black on the
petal in a veiner. Wrap tape around the stamens ridges and folds and steam each
to create stability and petal. After steaming the petals,
Step 2. uniformity. tape 10-12 petals together.
Place the wired veined petal
on a foam pad. Using a ball
WWW.CAKEMASTERSMAGAZINE.COM 81
ISSUE 68 | MAY 2018 Elevenses

Missing Moulds!
Spot the 10 Karen Davies Moulds for your
chance to win this amazing set of moulds
including the new Crochet Piece, Chunky
Knit, Patchwork Quilt, and Buttons
moulds worth over £70!

Email your answers to

[email protected]
Closing Date: 31st May

WIN
!

82 MAGAZINE
HARRY’S GRANNY’S HOUSE The palace kitchen BUT FROM WHOm ?
ISSUE 68 | MAY 2018
HARRY,
CAN I REALLY IF THAT’S THE
HAVE A NAUGHTY SIZE SHE WANTS, WE’RE
CAKE FOR MY GOING TO NEED A LOT
BACHELORETTE MORE FLESH COLOURED
PARTY? ICING!�

WE CALL IT WE
A HEN NIGHT NEED
MEGHAN BUT, HELP!
YES, ONE CAN
HAVE WHATEVER
ONE LIKES.�
FEAR NOT! THANK YOU
WITH OVER 8,000 CAPTAIN CAKE STUFF
PRODUCTS (INCLUDING – YOU SAVED THE DAY.
ALL THE TOP BRANDS I’VE BEEN TOLD
OF SUGARPASTE), MEGHAN’S HEN PARTY
WE CAN HELP.� WAS A HUGE
SUCCESS.�

�IT WAS
AN HONOUR SIR.
AFTER ALL, US
GINGER BEARDIES
HAVE GOT TO
STICK
TOGETHER.�

YES, THE
CAKE WAS
NEARLY AS BIG
AS THE REAL
THING!�

Over 8,000 top baking, cake decorating

and sugarcraft products at fantastic prices,
ready to be delivered straight to your door

cake-stuff.com
facebook.com/CakeStuffLtd
TO BE CONTINUED . . .
@CakeStuffLtd
WWW.CAKEMASTERSMAGAZINE.COM 83
ISSUE 68 | MAY 2018

84 MAGAZINE