Cake Masters 01 2017

ISSUE 52 | JANUARY 2017
MAGAZINE 1
Melt
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ew
N
o u r
s
Col
e l t
Mould
No Hydrogenated Fats
M Drizzle
rainbow dust Pipe

colour melt buttons
are versatile and
easy-to-use! just
#MELTANDCREATE
Available in 8 colours!
Dip
2 MAGAZINE
Find us on: www.rainbowdust.co.uk & Have Fun!
One Tier Wonders!
Cake Masters Magazine
Subscription sign up and queries ISSUE 52 | JANUARY 2017
+44(0) 1442 820580
www.cakemastersmagazine.com
Contributors:
Lori’s Custom Cakes Welcome to 2017!
mimicafe Union
Hey Sugar!Cakes
I hope you had a wonderful Editor’s
Patricia Martyres
Cakely
Christmas and are looking forward
to a brand new year filled with cake Top Picks!
Nizelle’s Custom Cakes & Goodies creations!
Sherri Crohan
Bellaria Cake Design DECOgel winners
Prima Cakes and Cookies The January issue is dedicated to
in assoc Icing Images
Miettes One Tier Wonders and we have a
Pure Cakes by Mila
range of different fabulous projects Page 12
180 Degrees Celsius
CakeHeaven by Marlene for you to get your teeth into.
Dragons & Daffodils Cakes Our beautiful front cover cake is by
The Violet Cake Shop™
The Cake Botanist
Sandy Lawrenson of Sweet ‘n Sassy
Elise Strachan Fine Cakes, with a ballerina theme.
Sweet ‘n Sassy Fine Cakes Learn how to sketch detail using an
Dulce Creacion
MCG Cake Design
edible food pen and create cute ballet shoes. We have a special
Cookies Patch collection of 2D toppers, showing you how to transform simple
MADELY one tier cakes. Check out the Pretty Little Pony topper by Joonie
Chris Aranda Cake Designer How Did They
Makememycake
Tan of 180 Degrees Celsius, which ties in to the trending love for
Saima Sugararts Studio unicorn cakes at the moment. Do That!
Jeanne Winslow Page 52
The Custom Cakery
Veena Azmanov
We are so pleased to feature a great new product - Safety Seal
Tina Scott Parashars Cake Design by Ingenious Edibles. It is used in the Golden Blush tutorial by
Sweet Rocket Queen Naomi Lee of The Cake Botanist. Safety Seal is a new innovative
Cake Mistress
A Keen Cake Studio
product which allows you to seal flower wires and all non-edible
items and put them directly into cake!
Front Cover Star Check out the winner and runners up from the DECOgel
Sandy Lawrenson competition in association with Icing Images, there are some
Sweet ‘n Sassy Fine Cakes
fabulous show stoppers; it’s amazing what you can achieve with
SUBSCRIBE NOW!
this versatile product!
Page 80
Editor In our Elevenses section, Elise Strachan takes our hot seat in Ask
Rosie Mazumder
the Expert and we review the NEW Cupcake Bouquet kit by Doric
Cake Crafts. Make sure you unscramble our cake anagrams for a
Editorial Team chance to win a Year’s Subscription to The Cake Craft World Club,
Priya Kerai which includes all access to their video tutorials.
Rhona Lavis
Laura Loukaides We really do love to feature as many cakers from around the
Erin Bateman
world as possible, if you would like to get in touch, email me
– I love hearing from you!
Afternoon Tea Expert
Jennifer Rolfe - Jen’s Just Desserts
Don’t forget to share your wonderful cakes with us on our social
media channels: Facebook, Twitter and Instagram.
Advertisements
Priya Kerai Best wishes for the New Year!
E: priya@cakemastersmagazine.com
Tel: 0208 432 6051 or 07939 562567
Rosie
USA Representative - Patty Stovall Editor
E: patty@cakemastersmagazine.com editor@cakemastersmagazine.com
Cake Masters Magazine Awards

4th November 2017
awards@cakemastersmagazine.com
Published by:
Cake Masters Limited
Head Office: 0208 432 6051
© COPYRIGHT Cake Masters Limited 2016
No part of this magazine nor any supplement
may be copied or reproduced, nor stored in a
retrieval system by any means without prior
specific written authorisation given by the
publisher.
MAGAZINE 3
Contents
A brand new year has begun! Inside this issue are

On the Cover lots of easy to follow tutorials and cakespiration.
62 12
67
16
36
52
26 8
29
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 12 WINNERS DECOgel
Competition Winners
If you would like to be featured in 18 Out & About - Cake events
Cake Masters Magazine, join our and things we are looking 32 Cake Collaboration
contributors list to be sent email forward to! Brides around the World
updates of how you can get involved. 20 Afternoon Tea - Around the 36 Cake Collection Simple Push-
Sign up via our website, under the world! In Toppers
‘Contact Us’ tab.
62 Elevenses – Ask the Expert, 52 How’d They Do That?!
Keep in Touch Competitions, Book and
Product Reviews + More!
Elegant Drapes Cake by Eva
Salazar
Like our Facebook page
Facebook.com/CakeMasters 80 SUBSCRIBE to Cake Masters 74 Cake Collaboration
Magazine! Por Amor A Mexico
Follow us on Twitter @CakeMasters
82 Social Snippets - Amazing
Follow our boards on Pinterest cakes we have spotted online!
Pinterest.com/cakemasters
Follow us on Instagram @cakemasters
Sign up to our email
newsletter via our website
www.cakemastersmagazine.com 28
4 MAGAZINE
56
26
63 65
29
Tutorials Competitons Recipes
8 Up and Away, Lori’s Custom 62 Word Search! - Win a year’s 22 Amaranth, Orange and
Cakes subscription to Cake Craft Chocolate Bites
28 World Club
Gift Box, Bellaria Cake Design 24 Bananarama Cupcakes
55 *BRAND NEW* Safety Seal, 25 Key Lime Pie
The Cake Botanist
26 Hazelnut and Raspberry Cake
67 Pretty on Pointe, Sweet ‘n
Sassy Fine Cakes
77 New Year Blooms, A Keen
Impression Cake Studio 32
36
MAGAZINE 5
Baking Wish List
Carrara Cake Stand

Oliverbonas.com
£32
Master Class Non-Stick 20cm

Loose Base Deep Cake Pan
Kitchencraft.co.uk
£10.99
Rainbow Dust Colours’ team have spent many
months developing this new edible White
Paint to ensure it gives great coverage, dries
quickly and is a perfect white.
Rainbowdust.co.uk
25ml, RRP £3.35
Jelly and Cake Oven Glove

Clareloves.co.uk
£26.95
Dream Big Cake Candles
Cakeandcandle.co.uk
£3.99
Cake Bunting – Little Lady or Mini Mister

Gingerray.co.uk
£7.50
Perfect your piping and save time using the Doodle Pen by Dinkydoodle
Designs. Specifically designed for ease of use when piping onto cakes, it
saves you time if you are an experienced decorator and offers a helping
hand to those novice bakers just starting out. Much like an airbrush, the
Doodle Pen works with a simple trigger that you pull back whenever you
wish to pipe your decoration.
Thecakedecoratingcompany.co.uk
£69.98
6 MAGAZINE
Celebrate with licensed products using guaranteed official

merchandise including edibles, toppers, candles and much
more. Exclusive products available to trade customers at
www.doriccakecrafts.co.uk
PME Large 18” Cake Leveller/Cutter

Cakestuff.com
£5.95
Renshaw Jade Green Pink Cake Apron

Ready to Roll Icing This new cake design apron makes the
Renshawbaking.com perfect gift for any cake lover.
RRP £1.89 Lushlampshades.co.uk
£21
A must-have kitchen accessory for the keen home

cook or baker, this set of Copper Measuring
Spoons is very stylish and bang on trend.
Thekitchengiftco.com
£5.95
Gold Sieves (Set of 3)

Miafleur.com
£54
Joseph Joseph Nest Plus 9, Multi

Johnlewis.com
£41.40
MAGAZINE 7
Prices correct at point of printing
Up and
Away
By Lori Ann Mahoney
Lori’s Custom Cakes
Cake decorating is Lori’s passion and

allows her to express herself through
sugar. She sees designs in everything
from a shirt to wallpaper and often
thinks to herself, ‘oh that would look
pretty on a cake’. Lori started on her
cake journey less than two years ago
- after working at an office all day, she
decided to follow her passion and
became a full time cake decorator
in January of 2016. In February, she
entered her first and only competition
so far, the San Diego Cake Show. To
her surprise, she won 1st place in the
division.
Difficulty Rating
Equipment Required
• Two 6x4” cakes, stacked and • CMC or tylose powder
covered on a covered cake board • Wilton pink airbrush colour
decorated with ribbon • Toothpick
• Hot air balloon template • 2½” round cutter
(available on www. • Craft (X-acto) knife
cakemastersmagazine.com) • Scissors
• 400g Satin Ice White Fondant • Ruler
• Scales • Small rolling pin
• Martha Stewart Alphabet Silcone • Small paintbrush
Mold • Cornflour
• Wilton Jewelry Fondant and Gum • Water
Paste Mould • Ruler
• FMM Funky Alphabet & Number • Palette knife
Tappit Cutter Set
8 MAGAZINE
Step 1. 1
Print out two copies of the hot
air balloon template. Cut out one
template around the edges to have
the balloon as a whole. Cut the other
template into individual sections and
label the sections 1-5. Divide the 400g
of fondant into three balls, two at 140g
and one at 120g. Add a teaspoon of
CMC to one of the 140g balls and roll
it out to 0.5cm thick. Take the whole
template and cut around it with a craft
knife. Set it aside to dry for 4-6 hours.
You should have some white fondant
left, add this to the other 140g ball of
white fondant.
Step 2.
Take the ball of 120g of fondant. Dip
a toothpick into the pink airbrush
colour and mix it thoroughly into the
ball of fondant, you may need to do
this two or more times until you have
reached your desired shade of pink.
Roll out the fondant to 0.5cm thick.
Take the second template and cut out 2 3
sections 1, 3 and 5. Set aside for 2-4
hours to stiffen. Take the second ball of
140g with the remainder of the white
fondant from Step 1 and roll it out to
0.5cm thick. Cut out sections 2 and 4.
Step 3.
Roll out the remainder of the white
fondant. Cut a 4cm (1½”) square with
the ruler for the basket of the hot
air balloon. Cut out ten 5x0.65cm
(2x¼”) wide strips. Lay the strips on 4 5
the square to create a basket weave
pattern. Use the paintbrush and a tiny
bit of water to adhere the strips to the
square. Clean up the loose sides with
the scalpel. Leave to one side until
ready to decorate the cake.
Step 4.
Roll out the white and pink fondant
and cut a piece of each colour 10x6cm
(4x2½”). Then, cut each separate piece
into eight 0.65cm (¼”) strips. Line up
the colours alternating each time to 6
form a 20cm (8”) strip. Take the round
cutter and cut away half circles from
the tops of the strips. Set aside until
ready to decorate the cake.
Step 5.
Create the borders with the pearl
mould. Lightly dust the moulds with
cornflour and push in the white
fondant. Cut away the excess with the
palette knife. You will need around
three strips. Use the same method
with the letters mould.
For the number, roll a thin piece of
white fondant. Dust the number cutter
and the fondant with cornflour. Let
it sit for at least 20 minutes, then
proceed to cut the number one out
using the tappits. Set all of these items
aside until ready to decorate the cake.
Step 6.
Take the cut out whole hot air balloon
and brush it with a light layer of water
MAGAZINE 9
to adhere the sections, using the 7 8

template as a reference. Set aside
until ready to decorate the cake.
Step 7.
Roll some small balls of white fondant
into thin sausages to later be attached
as the balloon strings (to the basket).
Cut some small flags according to the
size of the hot air balloon template
using a ruler.
Step 8.
Time to decorate! Start by finding 9
the centre bottom of your cake and
attach the strips from Step 4. This is
the base of where everything else will
be placed on the cake.
Step 9.
Attach the basket just above the
border and the balloon just above the
basket. Make sure to leave enough
room for the strings. Add the pearl
border, letters and number.
For more information about

Lori and her cakes, visit: www.
loriscustomcakes.com
Photography by Sam Sager
10 MAGAZINE
SAFETY SEAL
A FOOD SAFE BARRIER
£7.19Safety Seal is an
*
innovative product
from Ingenious Edibles
that enables you to
coat items in a food
safe material. Perfect
for sugar flowers,
metal picks and
other everyday items
used on cakes that
are not usually food
safe. Safety Seal will
revolutionise the way
you decorate cakes.
1 2 3
1. Melt the wax 2. Dip the item 3. Allow to dry and

insert into your cake
Available from
www.thecakedecoratingcompany.co.uk
10% OFF* online orders using code: BESTRETAILER2
FREE UK DELIVERY ORDER BEFORE 4PM FOR

ON ORDERS OVER £30 SAME DAY DISPATCH
*price shown includes 10% discount & correct at time of going to print.
Not to be used in conjunction with any other offers, exclusions apply. Valid until 31.01.17MAGAZINE 11
DECOgel IN ASSOCIATION WITH
Competition
DECOgel is an amazingly
versatile medium which
can be poured into any
form possible. Entrants
for the competition
were tasked to come up
with their own exciting
theme using a cupcake
or mini cake, showing
how and where they have
used DECOgel in their
creations. They had a
choice of Icing Images
Premium Wafer Paper
or Premium Icing Sheets
printed with their chosen
design from the Icing
Images catalogue.
Judge, Debbie Coughlin,

owner of Icing Images,
has picked the winner and
two runners up.
Congratulations to
Sachiko Windbiel, of
mimicafe Union, who
created this beautiful
winter princess.
Winner
Sachiko Windbiel - mimicafe Union
12 MAGAZINE
From
sketch to
CAKE!
Flatten
cupcake
with strips of
overlapping
fondant over
the top
Use DECOgel to
create panels
to cut up for
crystal flakes.
Use drops for
the perfect
gems!
For more information and

to purchase DECOgel, visit
www.icingimages.com
MAGAZINE 13
Runners Up
Dee Klock
Hey Sugar!Cakes
Danielle Cohen of Be Seen Photography
"Outdoor celebration is the

inspiration for this mini cake. Fun
and frolic on a blanket on the grass,
bare feet and tinkling wine glasses.
The basket is 50/50 fondant/gum
paste while the plums, grapes, leaves
and apples are DECOgel and the
blanket is wafer paper."
Patricia Martyres
"DECOgel and Icing Images - an
inspiring combination! The side of
the cake is wrapped with DECOgel
that was first poured over a
Premium Icing Sheet to absorb the
design. The embellishments are
DECOgel, brushed with lustre and
cosmic dusts, and dragee swags. The
blue isomalt topper is made with
DECOgel roses and Cake Lace
feathers."
14 MAGAZINE
DECOgel IN ASSOCIATION WITH
Competition
Some of our favourite entries!
Kylie Holt
Cakely
Gary Bird Photography
"What’s more fun than reading The Cat in the Hat? Eating
the Cat’s hat! This Seussical cake is Madeira sponge cake with
cream cheese filling, covered in caramel icing, then decorated
with vanilla marshmallow fondant. The fish bowl is filled with
sparkling blue DECOgel, and the fish himself is gum paste."
MAGAZINE 15
Nizelle Olivo
Nizelle’s Custom Cakes & Goodies
"The inspiration for my design came from

a black and pink pâtisserie sign with a
lovely shabby chic lace flower mixed with
fabric that had a floral print on the side.
I thought iDesigns pattern #589 would go
perfectly with my black and pink shabby
chic Parisian girl theme."
Sherri Crohan
Photography by Allison Lee
"I had so much fun making my

DECOgel entry, ‘Stained Glass Cake’! My
favourite (and most challenging) part
of this cake was definitely the flower,
which I made by using a gum paste
centre, DECOgel outer petals and Disco
Dust for the sparkle. I think the cake
looks more like glass tiles than stained
glass, but I love the way it turned out!"
16 MAGAZINE
new designs available now!
www.fpcsugarcraft.co.uk
online orders using code:

BESTRETAILER2
SAFETY SEAL
A FOOD SAFE BARRIER
£7.19*
Safety Seal is an innovative
new product from Ingenious
Edibles that enables you
to coat items in a food safe
material. Perfect for sugar
flowers, metal picks and other
everyday items used on cakes
that are not usually food safe.
*Price shown includes 10% discount & correct at time of going to print. Exclusions apply. Offer valid until 31.01.17
Happiness is Handmade
Use our food-safe

silicone moulds for
impressive results
Cover your cake

board with one of
our designed
contact papers
oy
d enj
n
y a nt!
in e toda iscou
r onl d
5%
Orde w year 201
7)
ne 7 ar
our /1/1 y
1 _New
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till 3 l
valid code: Ta
(use
Visit our website for more useful

tips and equipment!
www.talcakes.com
t.taltalim@gmail.com
MAGAZINE 17
Out &
ABOUT
This feature tells you about our travels out and about, events around the world
and upcoming events!
This month we have…
… seen home cakers bake and participate at the India Cake Fest! … been watching young people “bake-off” at a school event!
India Cake Fest, a platform to support, promote and explore Schoolchildren from across the Wolverhampton area were given
opportunities for home bakers and students in the industry, proudly the chance to take part in their very own bake-off, thanks to the
celebrated the second edition of the baking fair. This exciting festival staff of Highfields School and local baker, Laura Nolan, owner of
was spread over three days from 25th-27th November 2016 and was The Nuthouse Bakery. The interschool bake-off event, intended to
held at Sheila Raheja Institute of Hotel Management, Bandra and encourage young people to take an interest in baking, gave local
Phoenix Marketcity, Kurla. schools the chance to put forward two students each for a total of ten
contestants.
It was time for Mumbai’s baking enthusiasts and cake lovers to prep
themselves once again for the exclusive event, which saw popular The contestants were given two hours to bake and decorate a
chefs participating as panel judges whilst holding workshops, Christmas themed cake, and were judged by a panel based not only
competitions and discussions. The event also witnessed fun activities on the look and taste of their finished cake, but also on observations
and engagements for children, while participants stood a chance to as they worked, watching to see how tidy they kept their cooking
network and gain insights and knowledge on the industry and trends stations for example. Other schools participating included Aldersley
from chefs like event ambassadors Ranveer Brar, Rakhee Vaswani, High, St Edmunds, St Peters, and South Wolverhampton & Bilston
Paul Kinny, Anees Khan, Varun Inamdar, Rushina Munshaw Ghildiyal, Academy.
Dhara Kotak and many more.
All ten contestants received a goodie bag of prizes thanks to a
The first day and second day featured workshops on a range of number of companies, including Cake Masters Magazine, CDA
interesting topics like Russian Desserts, current trends in French Products, Katy Sue Designs and Renshaw, as well as aprons courtesy
Pastry, Japanese pastries with a modern twist, Spanish Frio, Baking of The Nuthouse Bakery, who sponsored the event. The winning
Business Entrepreneurship, Piping Skills and many more. These two contestant, Chloe Peters from Highfields School, also received a
days also saw a line up of exciting competitions on cupcake and cake subscription to the fabulous Cake Masters Magazine and a free class
baking where individuals like corporate teams, school teams, college for two at The Nuthouse Bakery.
teams and home bakers delightfully participated. The third day was
full of an array of entertaining activities at Dublin Square, Phoenix This is the second event and the competition saw excellent
Marketcity in the evening. Individuals came and enjoyed a whole load participation and a very high standard of entry. Clearly young people
of fun activities like Bakers’ Fun n Flea, live demos and the awards are very enthusiastic about baking!
distribution ceremony.
Talking about the idea behind the event, Vinay Narang, the Festival
Director, says, “At EnQuo, we take celebration as a serious business.
We’ve been working hard to ensure that India Cake Fest is an
enjoyable experience for all, and to create a unique platform for
young students, home bakers and even pâtisserie owners to connect
with industry professionals, learn, share and engage on a common
passion.” The company plans to carry on this celebration in Delhi,
Bangalore, Kolkata and other major cities in the coming year.
18 MAGAZINE
… went to Hong Kong IBE
Hong Kong International Bakery Expo has been successfully held with great support from suppliers, buyers, edible artists, chefs and institutes
from all around the world. Over 80 sessions of demonstrations and workshops hosted by international masters and artists, together with cake
designs competitions and displays, ran concurrently to provide a platform to promote edible art, exchange ideas and skills and get inspiration. The
next edition will be held 30th Nov to 2nd Dec 2017 - you are cordially invited to join us!
We are looking forward to…

… National Marzipan Day 2017 … Great Hospitality Show … Cake International 2017
Marzipan is not just for Christmas! In fact, The UK’s largest exhibition for food Cake International returns for another
12th January is National Marzipan Day - so service and hospitality returns to the NEC spectacular extravaganza at the NEC
why not get creative and you’ll be surprised Birmingham on 23rd-25th January with a Birmingham 17th-19th March 2017. Be
what you can do with this tasty and versatile brand new name and a remit of celebrating inspired by the displays in the competition
ingredient. Great for cake covering, modelling greatness in our industry. 2017 also sees the area, see industry experts teach the latest
and baking, see how to make a Chocolate return of The Staff Canteen Live; a chance innovations in cake design, and browse all
Marzipan Log and a Princess Gateau Cake for visitors to get up close and personal the stands to equip yourself with the must-
along with plenty more ideas. with some of the UK’s best known chefs as have baking and sugarcraft essentials. There
they create recipes from their respective are some great features at the show from the
For more information, visit repertoires. Birmingham’s very own Glynn likes of Arthur Spiderwick's Field Guide by
www.renshawbaking.com Purnell and his dedicated pastry chef, Luke Rhianydd Webb, International Guest - Dot
Butcher, lead a stellar line-up, including The Klerck and “Cake-off 2017” with many more
Beehive’s Dom Chapman; Brad Carter of throughout the course of the three days.
Carters of Moseley; Beverley Dunkley and Julie
Sharp from high- end chocolatiers, Callebaut, For more information, visit
Shay Cooper of The Goring Hotel, Hywel Jones www.cakeinternational.co.uk
of Lucknam Park Hotel, Nick Edgar from The
Samling, Cliveden House’s André Garrett,
Mark Abbott from Midsummer House and
Adam Reid from The French.
For more information, visit

www.hospitalityshow.co.uk
MAGAZINE 19
Jet Setting
Around the
World
Afternoon
Teas
Travel - Taste - Try
Afternoon tea around the world! From Singapore to

Melbourne, from Hong Kong to Birmingham!
I love, love, looooove the fusion of Asian You know we’ve featured The Langham,
dim sum with a traditional British London (and the lovely Cherish Finden)
afternoon tea, served in a non-traditional and their luxe afternoon tea, so I was
way – courtesy of Anti:dote at The pleasantly surprised that The Langham,
Fairmont Singapore. How cool is their Hong Kong actually features a very similar
jewellery box presentation of all the AT AT service (similar or the same – because I
components, with sandwiches and scones think this is the same beautiful Wedgwood
in the drawers! A novel and delicious china that The Langham, London uses!). It
indulgence in a super-chilled setting. was like an utterly yummy taste of home
away from home.
My fangirl crush of Adriano Zumbo extends
beyond his Zumbarons and pâtisserie, And finally, back home in the UK – not
now that I’ve gotten to experience his all the best British afternoon teas are
quirky afternoon tea at Zumbo Café in served in the nation’s capital of London.
Melbourne. The ‘Fancy Nance High Tea’ This outstanding afternoon tea, from The
is a wonderfully whimsical selection of Edgbaston Hotel in Birmingham, features
savouries and sweets, served in separate a bonus amuse-bouche served in a bowl
courses so you can take your time enjoying of dry ice for dramatic effect! Their AT is
this fab AT. served in a gorgeous salon, complete with
a slick bar with equally gorgeous cocktails
(and barmen!).
20 MAGAZINE
Photography: Jen’s Just Desserts

MAGAZINE 21
22 MAGAZINE
Amaranth, Orange and Dark Chocolate Bites
Preparation time: 15 minutes, plus 4

hours setting
Cooking time: 5 minutes
Makes about 20

55g (¾ cup) shredded coconut
25g (¼ cup) flaked natural almonds
20g (¾ cup) puffed amaranth
200g (7oz) dark chocolate (minimum
70% cocoa solids), coarsely chopped
Thinly peeled zest of an orange, white
pith removed, finely chopped
1. Lightly toast the coconut, almonds

and puffed amaranth in a large frying
pan over medium heat for 2–3 minutes.
Set aside to cool.
2. Melt the chocolate by stirring in a

heatproof bowl over a saucepan of
gently simmering water (don’t let the
base of the bowl touch the water).
Remove from the heat. Stir in the
amaranth mixture and half the orange
zest.
3. Line a large tray with baking paper.

Spoon heaped teaspoons of the mixture
onto the tray, then sprinkle the mounds
with the remaining orange zest.
4. Set aside at room temperature for

about 4 hours to set.
TIP: These choc bites will keep in an

airtight container in a cool, dark place
for up to a month.
Real Delicious by Chrissy Freer

(Murdoch Books, £14.99)
Photography: Julie Renouf
MAGAZINE 23
Bananarama Cupcakes
Makes 24 1. Using a high-speed blender, and TIP: The cupcakes will keep in an
working in separate batches, grind airtight container in the fridge for 5
FOR THE CUPCAKES: the cashews, walnuts and almonds days, or can be frosted and frozen for
155g (1 cup) activated cashew nuts into a flour, tipping each batch into a several months.
100g (1 cup) activated walnuts mixing bowl.
310g (2 cups) activated almonds
125ml (½ cup) coconut nectar 2. Add the ground nuts to a food
2 tsp vanilla powder processor. Add the coconut nectar,
45g (½ cup) dried bananas, chopped vanilla powder, dried banana,
½ banana, mashed mashed banana and lemon juice,
1 tbsp lemon juice then pulse to the consistency of
a moist cake. The mixture should
bind to itself when pressed together
FOR THE MACADAMIA & BANANA between your fingers.
FROSTING:
160g (1 cup) activated macadamia 3. Press the mixture into 24 mini
nuts cupcake tins lined with plastic wrap,
3 tbsp cold-pressed extra virgin or into 24 mini silicone cupcake
coconut oil moulds, then turn the cupcakes out
4 tbsp coconut nectar onto a clean, flat surface.
1 banana, mashed
1 tsp ground cinnamon 4. Blend all the frosting ingredients
in a high-speed blender until
smooth. Pop into a piping bag and The Naked Vegan by Maz Valcorza
FOR THE TOPPING: pipe onto the cupcakes. Top each (Murdoch Books, £14.99)
Fresh banana slices cupcake with a piece of banana just Photography: Ben Dearnley
before serving.
24 MAGAZINE
Key Lime Pie
Makes 1 x 23cm round pie FOR SERVING:

Twisty lime slices and lime zest, to
FOR THE MACADAMIA NUT BASE: garnish and desiccated coconut, for
400g (2½ cups) activated sprinkling.
macadamia nuts
135g (1½ cups) finely desiccated 1. Process all the nut base
coconut ingredients in a food processor until
3 tbsp coconut nectar well combined. The mixture should
2 tbsp lime zest bind to itself when pressed together
1 tsp vanilla powder between your fingers. Press into a
23cm (9”) pie tin lined with plastic
FOR THE LIME & COCONUT FILLING: wrap and set aside.
375ml (1½ cups) lime juice
2 avocados, flesh chopped 2. Blend all the filling ingredients
185ml (¾ cup) coconut nectar until super smooth. Pour over the pie
185ml (¾ cup) coconut mylk (see base, then leave to set in the fridge
below) for 4 hours, or overnight.
250ml (1 cup) cold-pressed extra
virgin coconut oil 3. Remove the pie from the
1 tsp spirulina powder refrigerator. Just before serving,
1 tsp vanilla powder garnish with twisty lime slices, lime
2 tbsp non-GM soy lecithin zest and a sprinkling of desiccated
Pinch of Himalayan pink salt or Celtic coconut.
sea salt TIP: The pie will keep in an airtight The Naked Vegan by Maz Valcorza
container in the fridge for 5 days, or (Murdoch Books, £14.99)
can be frozen for several months. Photography: Ben Dearnley
MAGAZINE 25
Hazelnut and Raspberry Cake
Life is definitely too short not to 1 tsp ground cinnamon eggs and sugar until pale and thick.
eat cake! The trick to good health is ¼ tsp ground nutmeg Fold in the spiced flour mixture,
to eat something you really enjoy, 4 eggs hazelnut meal, oil, lemon zest and
eat only a small piece, and eat it 140g (⅔ cup) caster (superfine) half the raspberries.
occasionally, not every day. This sugar
cake is made from ground hazelnuts, 200g (7oz) hazelnut meal 4. Spoon into the tin and decorate
buckwheat flour and macadamia 80ml (⅓ cup) macadamia oil the top with the remaining
oil, so it’s brimming with healthy Finely grated zest of a lemon raspberries. Bake for 40–45 minutes
fatty acids and it’s both gluten and 120g (1 cup) raspberries, plus extra or until golden and a skewer poked
dairy free. The earthy flavour of to serve into the centre comes out clean. If
buckwheat flour works perfectly Chopped toasted hazelnuts, to serve the cake browns too quickly, cover
with the nuttiness of the hazelnuts Greek style or thick coconut yoghurt, the top with foil. Cool in the tin for
and the sweetness of the raspberries. to serve 10 minutes, then remove the sides of
I like to serve this with a dollop the tin and cool completely on a wire
of Greek yoghurt or thick coconut 1. Preheat the oven to 170°C (325°F). rack.
yoghurt. Lightly grease and line a 22cm (8½”)
round spring-form cake tin with 5. Scatter with hazelnuts and
Preparation time: 15 minutes baking paper. raspberries and serve with yoghurt.
Cooking time: 45 minutes
Serves 12 2. Sift together the flour, baking TIP: This will keep in an airtight
powder and spices. container in a cool dark place for 4
45g (⅓ cup) buckwheat flour days.
1 tsp baking powder 3. Use an electric mixer to beat the
26 MAGAZINE
Real Delicious by Chrissy Freer

(Murdoch Books, £14.99)
Photography: Julie Renouf
MAGAZINE 27
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AT LEAST ONE WEEK BEFORE THE SHOW
MEDIA
PARTNER:
Gift Box
By Riany Clement
Bellaria Cake Design
Riany lives in Nootdorp, The Netherlands

with her family. She studied Computer
Science and worked as an IT Business
Consultant. In 2011, she did a cake
decoration workshop that fuelled
her creative side and interest in cake
decorating. As a result, she attended
several workshops to learn various
techniques, including the professional
PME courses in Sugarpaste, Sugar
Flowers and Royal Icing. After completing
her training in 2013, Riany is a Master
International Cake Decorator. One of the
highlights of her career was winning the
Cake Masters Magazine Wedding Cake
Award in 2014.
Difficulty Rating
Equipment Required
• 6” square cake
• White fondant
• Purple fondant
• Flower paste
• Foam pad
• Brush
• Rolling pin
• Non-stick grooved wiring board
• Stamen
• Ball tool
• Veining tool
• Palette knife
• Fondant cutter
• Flower tape
• Craft knife
• Ribbed rolling pin
• Peony cutters
• Rose leaves cutters
• Rose leaves veiner
• Rainbow Dust ProGels: Bright
Green, Purple
• Petal dust: Foliage Green, Royal
Purple, Aubergine, African Violet
• 26 and 20 gauge wire
• Circle and diamond cutters
MAGAZINE 29
Step 1. 1 2
Cover a 6” square cake with fondant.
Roll out a piece of purple fondant and
attach it to the top of the cake. Cut
off the excess fondant from the edges
with a craft knife.
Step 2.
Roll out some purple fondant and cut
out some circles. Then, cut out the
middle of the circles with a diamond
cookie cutter.
Steps 3a & b. 3a 3b
Stick the newly made circles to the
sides of the cake with edible glue,
starting at the bottom of the cake.
Step 4.
Roll out some purple fondant and
texture with a ribbed rolling pin. Then,
cut out 1” wide strips with a ribbon
cutter.
Step 5.
Attach these strips to the upper edges 4 5
of the cake.
For the Flower:
Steps 6a & b.
Take a 20 gauge wire and bend the
top into a hook. Place the hook in the
middle of the stamen and wrap the
hook around the stamen to fix it in
place. Bend both ends of the stamen
towards each other with the wire in
the middle. Fix with some flower tape. 6a 6b
Step 7.
Make some little balls the size of peas
with soft green coloured paste. First,
shape the balls into cones and then
flatten. Pinch the tops and bend them
until you have something similar to
the photo. Insert a 26 gauge wire into
the base, using edible glue to make
the wire stick. Make three of these
elements for one flower. Leave them
to dry. 7 8
Step 8.
Bend the wires for these green
elements into shape with the stamen
and fix the wires together with flower
tape.
Step 9.
Roll out some flower paste coloured
purple on a grooved board and cut
out five peony petals with the smallest
peony cutter. Repeat this step with the
larger two peony cutters. You should 9 10
end up with 15 petals with five of
each size. Cut the 26 gauge wires into
threes. Push the wires into the grooves
of the petals. Use a veining tool to add
texture and thin out the edges with a
ball tool.
Step 10.
Leave the petals to dry on an apple
tray for a couple of hours until they
hold their shape.
30 MAGAZINE
Steps 11a & b. 11a 11b

Mix the African Violet dust and the
Royal Purple dust together and dust
these petals. Dust the centre of the
flower with the Foliage Green dust.
Step 12.
Bind the petals to the stamen. Start
with the smallest petals and slowly
work your way up to the largest
petals. Fix the petals to the stamen
with tape.
Step 13. 12 13
Cut out five leaves with a rose leaves
cutter, one large, two medium and
two small. Use a veiner mould to
create a leaf-like texture. Take 26
gauge wires to insert in the leaves.
Thin the edges with a ball tool.
Step 14.
Dust the leaves with Foliage Green
dust. Dust just the edges of the leaves
with Aubergine dust. Tape up the
wires.
14 15
Step 15.
Create a triangle shape with the five
leaves as shown in the picture. Start
with the largest leaf in the middle,
then place the two leaves of one size
smaller below. Repeat this with the
smallest leaves. Once in place, bend
the wires and bind them together
with flower tape, then bind the leaf
‘bouquet’ to the flower with tape.
Step 16. 16
Spray the whole bouquet with edible
glaze spray. Place the flower and
leaves on top of the cake using a posy
pick to insert the wire.

Riany and her cakes, visit: www.
bellariacakedesign.nl
MAGAZINE 31
Violet Lin Tran - The Violet Cake Shop™

32 MAGAZINE
Cake Collaboration
Brides around the
world is a collaboration
of over 30 international
cake artists, presenting
international bridal
wear from a variety
of backgrounds and
cultures.
Tell us about your collaboration
The name of this collaboration is ‘Brides
around the World’. In this collaboration,
cake artists present international
bridal wear from different cultures and
backgrounds, using a variety of bold
colours; pink, black, red, green, white,
yellow and many more. The artists have
used a lot of new techniques and textures
in their cakes. Each design is created with
unique intricate details and is beautifully
presented.
What inspired you to do this theme?

Originally, I am from Pakistan and in my
culture, bridal wear is always presented
in bold colours; red and gold are most
common for Pakistani brides. But as new
trends are emerging in fashion of bridal
wear, I thought it was time to think of
something beyond that. I wanted to learn
about all the brides of different cultures
and how they look on their big day. As
every bride loves a wedding cake on
her wedding, I thought there should be
something in place to represent all brides
of different cultures through making bridal
cakes. That’s what inspired me to create a
collaboration based on that.
Contributors: Saima Hebel - Saima Sugararts Studio , Jeanne Winslow Cake Design, Melanie Williamson - The Custom Cakery
and Veena Azmanov - Veena Azmanov
MAGAZINE 33
Tell us about a few of the pieces that
have been made?
Many artists used a lot of techniques such
as wafer paper, Flexique, sugar flowers,
fondant, handmade jewels, royal icing,
handcrafting phoenix dragons, and many
more.
How did you decide on this group of

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

Everything was perfect and bang on time! It
was evident that everyone spent substantial
time and effort to ensure that our cakes
turned out so perfectly. Their efforts were
very much appreciated and I hope to have
the opportunity to work with all of them
again in the future.
If you were to do it again, what

would you do differently?
A collaboration that represents a lot of new
cake techniques that have never been used
in cakes before.
If you were to do another

collaboration, how should others get
involved?
I would welcome all types of artists with a
wide range of skills, experience, flexibility
and ability to build rapport.
For more information and to see all

of the cakes in the collaboration,
visit: www.facebook.com/Brides-
Around-The-World
Contributors: Tina Scott Parashar - Tina Scott Parashars Cake Design and Simona Stabile - Sweet Rocket Queen
34 MAGAZINE
Nuria Moragrega - Cake Mistress
MAGAZINE 35
2D
Topper
Collection
Over the next few pages,
we tell you how to create
simple push in 2D toppers
to transform simple cakes
into wonderful one-tier
cakes!
36 MAGAZINE
MAGAZINE 37
Over the
Rainbow
Jennifer Moshier
Prima Cakes and Cookies
“The colours of a rainbow are

so cheerful. I wanted to create
a topper that was colourful and
simple.”
38 MAGAZINE
Rainbow Topper Tutorial 1

Step 1.
Extrude an 11” sausage of each colour
(red, orange, yellow, green, blue,
purple) using an 8.8mm hole. If you do
not have an extruder, simply roll the
sausages by hand. Using edible glue,
attach all the logs together. Do not
worry if the ends of the logs line up.
Step 2. 2
Shape fondant strips into a rainbow
shape and trim the bottoms of each
side for a clean edge.
Step 3.
Put a small amount of gum glue on 3
the ends of the rainbow, between
the yellow and green stripes. Push in
a wooden skewer that has been cut
down to 4” in length.
Step 4.
Roll some white fondant to about 6cm 4
(¼”) thick. Place a piece of clingfilm
over the fondant. Use a cloud cookie
cutter to cut out four cloud shapes.
The clingfilm will give them a puffy
look.
Step 5.
Place two clouds on each rainbow end 5
to cover the wooden skewer. Pinch
the cloud ends together to hide the
rainbow.
Step 6. 6
Leave the rainbow to dry overnight.
Once the rainbow has dried, give the
clouds dimension by dusting with petal
dust.

Jennifer and her cakes, visit: www.
primacakesandcookies.com
MAGAZINE 39
Comic
Strip
BOOM!
Dina Nakad
miettes
“Comic strips are universal and

kids love them, especially boys.
Many of my cakes have 2D
push ins and they are a great
alternative to 3D modelling."
40 MAGAZINE
2D Picture Transfer Tutorial

1a 1c
Steps 1a-d.
Roll out red gum paste (or fondant
with added CMC or tylose) to 6cm
(¼” thick), larger than the size of the
word you want to cut out. Lay down
the pre-printed design on the paste
and hold it tight. With a pointed tool
(such as a dresden tool or CelStick),
draw the border of the word plus the 1b 1d
details. Remove the paper to reveal
the imprint on the paste.
Steps 2a & b.
Let the paste rest for 10 minutes or
until it dries out a bit so you will be 2a 3a
able to cut easier into the paste. With
a craft (X-acto) knife, cut along the
borders. Repeat the same process for
the yellow layer.
Steps 3a &b.
Smooth the edges of the cut outs
with a dresden tool. The two cut outs
should look like this. 2b 3b
Steps 4a-d.
Roll out some black gum paste and
attach the yellow cut out with a little
water. Leave to stand for a bit. Cut out
the black shape following the lines of 4a 4c
the yellow shape. Use the images for
reference. Attach the word with a little
water. Leave it to sit until it dries out
completely and is no longer flexible.
4b 4d
Steps 5a & b.
Add the explosions. Use a cloud cutter
and then cut again to make it smaller
and look like an explosion. Add some
indentations and lines with a dresden
tool. Glue to the topper with royal
icing.
Steps 6a & b.
Turn the topper over and attach two 5a 6a
wooden skewers with royal icing (or
melted white chocolate). Make sure
to add a paper towel underneath the
skewers and below the topper, as
pictured, to keep the skewers straight.
Leave for at least 24 hours to dry out
completely and make sure the royal
icing has stiffened. You may want to
add a piece of rolled out black fondant 5b 6b
to cover the skewers at the back.

Dina and her cakes, find miettes
on Facebook.
MAGAZINE 41
Hidden Message
"Inspired by colouring books, this push in 2D topper is easy to
make, but a stunning eye catcher. There are lots of ways to
design your topper; you could leave it in just two colours for an
elegant style, or lots of bold colours for a happy celebration.
Have fun!"
Jamila Jankipersadsing
Pure Cakes by Mila
Doodle Design Topper Tutorial 1

Step 1.
Make your own design, or use
the template available on www.
cakemastersmagazine.com. Draw
your design on transparent paper.
Flip it upside down and start
tracing with a sharp pencil. You
don’t have to trace it all, just make
sure you trace at least the wording,
big flowers and the outlines.
Steps 2a & b. 2a 2b
Roll out some white gum paste to
3cm (⅛” thick). Put the template
on the gum paste and trace over to
transfer it to the gum paste.
Step 3. 3
Cut out the design at the outlines.
Let dry for at least an hour.
Steps 4a & b. 4a 4b
Cut out another piece of gum paste
in the same shape about ¼” thick.
Apply edible glue to the end of a
wooden skewer and push into the
base of the heart.
Step 5.
Glue the topper onto the gum 5 6
paste and leave to dry completely
before painting it.
Step 6.
Paint the doodle with black or any
colour you like. You can use a fine
brush, size 000, a fluid writer or a
fine edible pen. Draw more flowers 6
in the centre of the topper and
colour the topper if desired. Once
the paint is dry, you can push it into
the cake.

Jamila and her cakes, visit: www.
facebook.com/purecakesbymila
MAGAZINE 43
Pretty Little Pony
Joonie Tan
180 Degrees Celsius
"This little pony design

is my six year old niece's
current favourite cartoon!
That says it all."
44 MAGAZINE
Pony Topper Tutorial

1 2
Step 1.
Print out the image of the topper.
Step 2.
Trace the image on parchment paper
using a non-toxic pencil.
Step 3. 3 4
Re-trace the image from the
parchment paper to some rolled out
gum paste.
Step 4.
Cut out the outline of the image using
a craft knife.
Step 5. 5 6
Roll thin sausages of different colours
for the pony’s hair and tail. Add the
rainbow elements with a little water
and flatten slightly.
Step 6.
Use very thin sausages of black paste
to create the outline of the topper.
Steps 7a & b. 7a 7b
Stick some 20 gauge flower wire to
the back of the topper and cover with
another piece of gum paste. Leave the
topper to dry for 30 mins until hard.
For more information about Joonie

and her cakes, find 180 Degree Celcius
on Facebook.
MAGAZINE 45
The Happy Zebra
Marlene Debattista
CakeHeaven by Marlene
"This cute 2D zebra topper is really easy

to execute and can be adapted for any
kind of children's celebration cake, for
both boys and girls. The cake is covered
in bright yellow and a touch of green was
added with the foliage. The yellow and
green contrast well with the monochrome
colours of the zebra and the zebra trim at
the base of the cake."
46 MAGAZINE
Zebra Topper Tutorial

1 2
Step 1.
Cut the templates (available on www.
cakemastersmagazine.com) out of thin
cardboard.
Step 2.
Roll out some white Mexican paste
to about 7mm thick and using a craft
knife, cut out the zebra shape. Insert
two toothpicks at the base and leave
to dry for at least 24 hours.
Step 3.
about 3mm thick and using a craft 3 4
knife, cut out the head of the zebra.
Use a little edible glue to stick the
head to the zebra.
Step 4.
Roll out some charcoal grey gum paste
to about 3mm thick and using a craft
knife, cut out the muzzle of the zebra.
Stick the muzzle to the head of the
zebra with a little edible glue. Use the
small side of a ball tool to make the
two holes for the nose. Use a veining
tool or CelStick to mark the mouth of
the zebra.
Step 5.
Roll out some black gum paste to 5 6
about 3mm thick and using a craft
knife, cut out the mane of the zebra.
Use a little edible glue to stick it to the
zebra.
Step 6.
Thinly roll out some black gum paste
and using a craft knife, cut out the
zebra stripes. Stick them to the zebra
with a little edible glue. Refer to the
templates to make sure each piece is
in the right place. Draw the eyes with
an edible black marker.
Step 7.
Make the three-leaf topper. For the 7 8
base, roll out a piece of light green
Mexican paste to about 5mm thick and
using a craft knife, cut it out using the
three-leaf template. Insert a toothpick
at the base and leave to dry for at least
24 hours.
Step 8.
Roll out three pieces of gum paste
in different shades of green to about
3mm thick. Cut out each leaf from
a different shade of green. Using a
veining tool, mark the vein in the
middle of each leaf. Attach the leaves
to the base using a little edible glue.
For more information about Marlene

and her cakes, find CakeHeaven by
Marlene on Facebook. MAGAZINE 47
Teddy Bear's Picnic
Rhianydd Webb
Dragons & Daffodils Cakes
"A teddy bear is perfect for boys and girls

of any age. Changing a bow tie to a bow
on the head or a scarf and hat can even
change it to different seasons, so it is a
great technique to have."
48 MAGAZINE
Teddy Bear Topper Tutorial

1
Step 1.
Roll out 100g of gum paste coloured
pale brown. Cut out the teddy with a
gingerbread man cutter, ensuring the
edges are clean. Insert the cake pop
stick into the base of the teddy.
Step 2.
Colour a small amount of the white 2
flower paste red. Roll out thinly and
cut two triangles using a sharp knife.
Fix into place on the teddy’s neck with
a little edible glue. Roll a tiny ball of
red and fix to the centre of the bow.
Step 3.
Take a pea sized ball of the remaining 3
teddy bear colour and press into the
centre with the bone tool. Then, roll
another ball of white paste half the
size of the first. Glue the centre of the
brown ball, drop in the white ball and
press again with the bone tool. Cut this
in half to create the two ears. Glue the
ears in place with a little edible glue.
Step 4.
Roll a ball of white paste into an oval, 4
glue the back and press into place for
the muzzle. Mark the smile with the
JEM smile tool. Colour a small amount
of paste with liquorice and roll two
tiny balls for the eyes. Fix in place with
a little edible glue. Add another slightly
larger ball for the nose.

Rhianydd and her cakes, visit: www.
dragonsanddaffodils.com
MAGAZINE 49
Fairy Steps
Violet Lin Tran

The Violet Cake Shop™
"I made a topper just like this for

a three tier cake and received lots
of questions about how I made
it. When Cake Masters Magazine
asked me to submit an idea for a
2D topper, it seemed perfect. For
the cake, I wanted to keep the
colour palette complementary to
the topper, girly but sophisticated.
For the design, I decided to mix
a few techniques to add some
interest in a modern way with a
touch of organic charm from the
bow."
50 MAGAZINE
Fairy Topper Tutorial
1 2
Step 1.
Source a silhouette design or create
your own and print a copy. The little
girl silhouette used here was found on
lepapierstudio.com. Mix some yellow paste
with 50:50 sugarpaste to gum paste and
roll it out to 2mm thick. Cut out the shape
and lay it on top of the paste. Use a craft
knife to cut around the paper silhouette
template.
Step 2.
Remove the excess paste and clean up any
scraggly bits from the silhouette edge using
a craft knife. Use a smoother to pat down 3 4
the silhouette until flat. Cut out the area
between the arm and the body with a craft
knife. Set aside to set for 20-30 minutes.
Step 3.
Brush some shortening into the crevices
of a medium sized butterfly embosser. Roll
out some yellow 50:50 paste to 2mm thick
and emboss it with the butterfly embosser.
Cut around the butterfly shape with a
craft knife. Alternatively, you can cut out a
simple butterfly using a standard butterfly
cutter.
Step 4. 5 6
Roll out some pink 50:50 paste to 1mm
thick. Brush the back of the embossed
butterfly cut out with water and place it on
top of the pink sugarpaste. Cut a border
around the butterfly.
Step 5.
Bend the butterfly slightly and place it
on the handle of a smoother as shown to
achieve a slightly folded angle. Leave to dry
overnight.
Step 6.
Roll out some pink 50:50 paste to 1mm
thick. Brush the back of the yellow 7a 7b 8
silhouette cut out with water and place it
on top. Cut a border around the silhouette
from the pink sugarpaste. Leave to dry for
15 minutes. Gently slide a spatula under
the edges of the double layered silhouette
to release from the cutting mat. Transfer
to a sheet of wax paper to dry fully for 24
hours.
Steps 7a & b.
After the silhouette has dried, mix some
gold paint using gold lustre dust and lemon
extract. Use a thin stiff brush to outline the
yellow portion of the silhouette with gold
paint. Fill in the remainder of the silhouette 9 10
with gold paint using a wide flat brush.
Step 8.
Paint the yellow portion of the double
layered butterfly with gold paint in the
same way. Leave both to dry for 30
minutes.
Step 9.
Roll out some pink 50:50 paste large
enough to cover the silhouette to 1mm
thick for the backing to the topper. Flip the
silhouette over onto the wax paper. Dab
some water on the back in a line where Step 10.
you would like to place your support Flip it over onto your cutting mat so the gold side faces
skewer. Place the skewer on top so that up. Use your craft knife to trim off the excess paste,
4-5” sticks out at the bottom. Wet the top using the pink portion of the dried silhouette as your
of the pink sugarpaste you just rolled and guide. Gently transfer the silhouette topper to a sheet
drape it over the back of the silhouette and of wax paper and position the butterfly on the back
skewer. Press down around the skewer to at an angle so that both wings show from the front. For more information about
adhere to the silhouette. Attach with water once happy with the placement and Violet and her cakes, visit:
leave to dry overnight before adding to your cake. www.thevioletcakeshop.com
MAGAZINE 51
How’d
They Do
That?!
Amazing cakes, demystified!
Elegant Drapes Cake

By Eva Salazar, Makememycake
Top Tips! For more information about Eva and her

cakes, visit: www.makememycake.com
Make the bow two days in advance to make sure it is firm enough
before putting on the cake.
Let the drapes rest before applying the fondant on the cake, to
ensure they don’t move when applying the fondant.
52 MAGAZINE
Make the Bow

1. One or two days in advance, make the bow. Use white gum
paste rolled thinly and cut out the pieces for the bow using a Create the Pleats
craft (X-acto) knife. I cut some out in paper first to make sure 1. Take your baked, filled and crumb coated
they were symmetrical and used these as a template. cake (either in buttercream or chocolate
ganache) and check that it is chilled enough
2. The piece that goes on the bottom is a little bigger than to be covered in fondant. Before covering it,
the others. Put a small hair roller in the bigger piece and fold make approximately 14 fondant sausages
it over. Attach the ends with a little water. Then, press both of different sizes (the number depends on
pieces firmly with the rolling pin, making sure that the fondant how many drapes you want).
is well blended. Use the same process for the other three
pieces. 2. Attach the sausages to the cake, starting
from the top and using this point for all
3. On top of one piece, place another and glue them with a wet of the pieces to start from. Use vegetable
paintbrush. This piece will make the lower hanging section of shortening or piping gel to attach the
the bow. Leave it to dry. It’s important all of the pieces are the sausages.
same size, so if you have to trim any excess, do so now.
3. Once all the pieces are attached to the
4. Allow these pieces to dry for a minimum of half a day before cake, leave it to rest a little bit to make sure
attaching them to the cake. that they all are secured and don’t move.
5. Using the same white gum paste, cut two pieces that will be 4. Once firm, brush some syrup onto the
the tail of the bow. If you don’t feel confident cutting freehand, pieces to make them sticky and ready to
I suggest you create a paper template first. be covered with fondant. You can also use
vegetable shortening or piping gel.
6. Attach the two pieces to the cake with some water or edible
glue. 5. Roll out some fondant as you would
usually do to cover a cake. Once the
fondant is covering the cake, carefully push
7. Make sure all the pieces of the bow are completely dry and between the sausages with your fingers to
hard enough, then remove the hair rollers to attach them to create the drape texture. Make sure that all
the cake. the fondant is well glued to the cake, top
part and all sides.
8. First, add the double bow on top of the two tails. Use white
chocolate or royal icing to coat the back of the piece and attach 6. Remove the excess fondant from the
it to the cake. Add the other two loops of the bow to the top of bottom of the cake with a sharp knife and
the cake. You may need to use a ball of fondant behind the bow, smooth the cake’s surface. You can use a
or even a toothpick that could be removed once the bow has modelling tool to create a more dramatic
set to the cake. finish in the drapes.
Embellishments
1. Once the bow is completed, create a
brooch to put in the centre. You can use any
mould that you have and either gum paste
or fondant.
2. Use gold highlighter with some drops of

lemon extract (you can use vodka also) and
paint the brooch with a fine paintbrush.
Leave it to dry for a few minutes before
attaching it to the cake. Use some white
chocolate or even water to attach it to the
centre of the bow.
3. To finish the cake, add some white

dragees or little pearls to the lines of the
drapes (you can buy ready to use or make
by yourself with fondant). Use a small
ball tool to create the indents. With a fine
paintbrush, add some water or piping gel to
the little marks and glue in the pearls.
MAGAZINE 53
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54 MAGAZINE
Tutorial
Use Safety Seal

to cover floral
wires safely
Golden
Blush
with no need
for posy picks!
How to
make closed
peonies &
new roses
Lace
appliqué
adds texture
MAGAZINE 55
Tutorial
Golden Blush
By Naomi Lee
The Cake Botanist
Naomi Lee was born in the UK

and raised in Singapore. After
graduating from Le Cordon Bleu,
Paris, she went to work with
the world-famous Pierre Hermé
in Paris, specialising in French
Pâtisserie. She also trained at the
Valrhona Chocolate School, Tokyo
and UFM International Baking
School, Bangkok. Naomi then
spent the next four and a half
years working at Peggy Porschen
Cakes in London where she rose to
Senior Cake Decorator and Tutor
at the Academy, specialising in
sugar flowers and chocolate work.
She also played a key role in the
production of Peggy Porschen’s
award winning sugar flowers
book, Cakes in Bloom. She has
since set up The Cake Botanist and
offers her services to several cake
schools in the UK and across the
world.
Difficulty Rating
Equipment Required
• 4” round x 4” high cake • White vegetable fat • Sugarflair Food Colouring: Autumn Leaf,
• 6” round x 5” high cake • Cornstarch Ivory, Melon, Dusky Pink, Spruce Green
• 8” x 5” high petal shaped cake • Edible glue • Rolkem Super Gold
• 10” x 4” high round cake • Blushing powder brush • Sugarflair Edible Dusts: Dusky Pink,
• 12” round cake drum • Paintbrushes: a selection of flat, wide Foliage Green, Spring Green, Buttermilk,
• 15mm ivory ribbon and thin White, Nutkin Brown, Black, Plum
• Non-stick plastic board with veining side • Nile Green florist tape • White florist wire: 20, 22, 24, 26, 28
and smooth side • Safety Seal by Ingenious Edibles gauge
• CelPin • Flower foam former • CelBuds: 1 x 24mm, 2 x 28mm
• Stay fresh mat • Apple trays • Polystyrene balls: 1 x 20mm, 2 x 30mm,
• Petal foam pad • Silicone cake pop mould 3 x 40mm
• Paint palettes • Bone tool • New rose cutter
• 16” rolling pin • Dresden tool • Sweetpea cutter
• Cake smoothers • Veining tool • Peony cutter, set of 4
• Small sharp knife • Tweezers • Peony leaf cutter and veiner
• Cocktail sticks • 100g royal icing • Stephanotis cutter
• Wire cutters • 5kg ivory sugarpaste • Lace appliqué mould
• Spacers • Gum paste • Small round cutters
56 MAGAZINE
Step 1. 1 2a
Cover the cakes in ivory sugarpaste.
For the gold tier, roll out some of the
sugarpaste until it is tissue paper thin,
then tear it as randomly as possible.
Brush each piece with edible glue,
attach them to the cake in a random
pattern and leave to dry. Once dry,
cover the gold tier with vegetable fat.
Brush the Rolkem Super Gold onto the
cake until it is well covered. Leave to
dry. Use some stiff royal icing to stack
the cakes from the board up.
2b
For the Closed Peony:
Steps 2a & b.
Take 100g of gum paste and colour it
with the pink food colour until you get
a pale pink shade. Roll out to about
1mm thick. Prepare a 40mm diameter
polystyrene ball and thread a 20 gauge
wire through the middle. Cross it over
halfway and tighten it, then keep
twisting the wire neatly until you get
to the bottom. Take the smallest peony
cutter and cut out six pieces. Place 3 5
each one on the foam mat and use the
rolling pin to thin out the petal.
Step 3.
Brush the petal with glue and stick it
to the top surface of the polystyrene 4
ball. Use the remaining petals to cover
the ball.
Step 4.
Cut another six petals. Roll a skewer
back and forth in small sections on the 6 7
top edges of the petals to give a paper-
like ruffled edge.
Step 5.
Brush glue on the bottom ¾ of the
petals. Place the first petal 1cm above
the bottom edge of the previous
petals. Open the right side of the petal
up to about halfway and insert the
next petal so that there is an overlap.
Step 6.
Repeat for all six petals. You should 8 9a
have gone all the way around the
polystyrene ball. Wrap the last petal
around the first.
Step 7.
Use the medium cutter to cut out six
petals. Thin out the edges and ruffle
them in the same way as the smaller
petals. Place the petals into the
silicone cake pop mould to create a
cupped shape and allow them to dry
slightly until they hold their form.
9b 10
Step 8.
Use the large cutter to cut out six
them. Leave them to dry on the
silicone cake pop mould turned upside
down.
Steps 9a & b.
Once the medium petals are holding
their shape, brush glue on the bottom
half of each petal and attach them to
MAGAZINE 57
the peony bud. Next, attach the large 11 12

petals.
Step 10.
Finally, cut out eight extra large
them. Place them in an apple tray to
dry.
Step 11.
Once they hold their shape, attach to
the flower in the same way. Dust the
peony with pink.
13 14a
For the New Rose:
Step 12.
Start by wiring a 28mm CelBud and
thread a 20g wire through the middle.
Cross it over halfway and tighten it,
then keep twisting the wire neatly
until you get to the bottom. Roll out
ivory paste to 1mm thick and cut
out four petals from the smallest
new rose cutter. Thin the petals and
slightly frill the edges using a small
rolling pin. 14b 15
Step 13.
Glue the first petal to the CelBud so it
forms a cone tip.
Steps 14a-c. 14c

For the remaining three petals, use
a cocktail stick to gently curl them
at the top so they form an arrow
shape. Glue the bottom half of the
petals and attach them to the CelBud,
making sure the petals are placed 16 17a
1cm higher than the top of the bud.
Step 15.
Cut out five petals using the medium
cutter, following the same method,
but this time setting them in the
artist palette to form a cupped shape.
Attach them at the same height as
the previous layer until the last petal
meets the first. Leave to dry.
Step 16.
Finish off the rose with seven petals 17b 18
of the largest cutter, attaching them
in a more random arrangement.
For the Stephanotis:
Steps 17a & b. 19

Using the non-stick board with a
Mexican hat, roll some white gum
paste over the largest hole that can fit
the centre of the stephanotis cutter.
Roll until it is visible. Flip the paste
over and cut out the blossom.
20 21
Step 18.
Transfer the blossom to the petal
foam pad with holes for the Mexican
hats. Use the wider end of the
dresden tool to pull the petals
inwards. Pinch the tip of each petal.
Step 19.
Make a hook in a 26 gauge wire and
dip it in glue lightly. Thread it through
the Mexican hat and use your fingers
58 MAGAZINE
to taper the paste to the wire. Bend

the wire upside down to hang the 22a 22b
blossom to dry. Pipe a dot of white
royal icing in the centre to finish.
For the Peony Leaves:
Step 20.
Mix Spruce Green into some gum
paste. Roll the paste out onto the
veined side of the non-stick board. Flip
the paste, place the peony leaf cutter
in the middle of where the vein is and
cut through. 23 24a
Step 21.
Dip a 26 gauge wire in glue and
carefully push it into the vein, one
third of the way up.

Steps 22a & b.
Put the leaf onto the veiner with the
protruding veined side facing down.
Gently press the veiner down on top.
Remove from the veiner, place on the
flower foam former to give shape and
allow the leaf to dry. Dust with Foliage 24b 25a
Green and tape with florist tape.
For the Lace Appliqué:
Step 23.
2mm thick. Use the silicone mould as a
guide to cut out the right shape.
Steps 24a & b.

Rub some vegetable fat into the
smooth side of the mould and place 25b 26
the paste over the top. Take some
cornstarch and lightly dust it over the
rough side of the mould. Line it up on
top of the other side and press down.
Steps 25a & b.

Remove the top of the mould. Apply
some vegetable fat to your fingers and
pull away the excess paste from the
outside edges of the design.
Step 26.
Flip the mould over and gently remove 27 28
the lace. Use the craft knife to cut out
different elements of the lace to place
on your cake. Use edible glue to stick
the lace onto the cake.
Assembling with Safety Seal
Step 27.
Create clusters of flowers and tape
them together using florist tape.
Step 28.
Safety Seal comes in a 120g pot, so it is 29a 29b
the perfect height and size for dipping
flower wires in to create a food safety
barrier. Warm up the Safety Seal by
removing the lid and placing the pot
directly into the microwave on high
(850W).
TIP: If you do not have a microwave,

you can immerse the pot in a pan of
simmering water to melt it down.
MAGAZINE 59
Steps 29a & b.

Check to see if Safety Seal has melted 30 31a
to a clear liquid state. If not, continue
to heat for further 30 second blasts,
being careful when handling the pot
as it will become hot to the touch.
Dip your florist wires directly into the
liquid. Should the coating look too thin
after the first dip, dip it again to create
a more protective coating. Warm the
liquid again if needed to ensure you do
not get a thick clumpy layer.
TIP: If you need a thicker coat, for
example with fresh flowers, leave it to 31b
cool for 10 minutes.
Step 30.
Leave the coated wire on the flower
foam former or parchment paper for
approximately 20 minutes to allow it
to fully dry and firm up.
Steps 31a & b.

Use a straw to create a hole for the
wire. Push the spray of flowers directly
into the cake.
For more information about Naomi

and her cakes, visit: To purchase Safety Seal
www.thecakebotanist.com
with 10% Off, visit
and use the promo code
BESTRETAILER2
SAFETY SEAL TIPS

• When you are finished with Safety Seal,
leave it to cool, put the lid back on and
store it at room temperature until you need
to use it again.
• Safety Seal has a

shelf life of two years
and can be reheated
over and over again.
• Safety Seal can be

coloured using food
safe dusts and oil
based food colours if
the wire or material
you are dipping
protrudes out of the
cake and you want to
colour match it.
60 MAGAZINE
MAGAZINE 61
Elevenses
Advice ~ Competitions ~ Cake Hacks ~ Reviews
Ask the Expert

Cake Conundrums and Decorating Dilemmas!
tricks. I love using a piping bag to write words
Buttercream like ‘love’ or ‘sweet’ out of chocolate on baking
Q: What are your tips for perfect buttercream? paper, letting them set and adding to the top of
A: Whip it! Whip it good! Beat the butter until a high frosting swirl.
it’s light, fluffy and really well aerated. Add the
Elise Strachan powdered sugar a cup at a time and beat well Chocolate Balloons
between each addition for maximum air and Q: I’ve tried to make chocolate bowls with the
ultimate fluffiness. balloon method, but the chocolate has cracked
Elise Strachan has become a household – what am I doing wrong?
name in the world of sweets, attracting the Gravity-defying A: Cracking is actually pretty uncommon -
attention and hearts of millions with her Q: What is the best way to create a simple the balloons bursting is the most common
YouTube channel, My Cupcake Addiction. gravity-defying cake? balloon bowl disaster! If you’re getting cracks,
Australian born and with an impressive A: I love using either a cookie or hardened you might be setting them a little too long. 5
background as a trained pastry chef, Elise’s compound chocolate or candy melts to minutes in the freezer is my recommendation
engaging personality has her living the motto create my gravity-defying cakes. Sugar as chocolate becomes brittle if frozen too long.
that ‘Life is Sweet’. This animated mother cookies are strong and can be baked in any If your balloons are bursting, it’s because
of two shares her passion for everything shape. Although slightly more fragile, melted your chocolate is either too hot (it should
from how to bake it, craft it and style it chocolate is simple and doesn’t require any feel almost the same temperature as your
up to create the ultimate festive occasion, mixing or baking. finger) or because you’re not getting it into the
with time, kid-friendly and money saving
freezer fast enough. Dip, sit on baking paper
tips along the way. An avid traveller, Elise
Flavours and get them straight in the freezer - it’s the 5
also shares her adventures of discovering
the world’s most delectable desserts and
Q: I always make the same flavours of minutes between dipping and chilling where
showing her fans the must-go places cupcakes - vanilla, chocolate, red velvet - what disaster strikes!
to get them. flavour combinations would you recommend
to make my cupcakes more exciting? Drip Cakes
Proportion A: Having those three basic flavours Q: How do you get the perfect drip on a
Q: How can I achieve an even coating of icing perfected is the most important; once drippy cake?
on cake pops? you have your ‘basics’ you can change A: Consistency! It’s all in the consistency
A: Note: It’s most common to use chocolate them up however you like! Add a cup of of the frosting or ganache. Too runny and it
or melting candy rather than icing to coat cake white chocolate chips and a cup of frozen will pool at the bottom, too firm and it’ll go
pops. raspberries to vanilla cake and you have chunky on the edges. I like to test mine on a
Make sure your chocolate is nice and smooth a delicious white chocolate raspberry firm surface (a scraper or cake board). Place a
and not too thick. You can thin chocolate or combination. Core out the centre of a teaspoon of ganache and then tip the surface
candy melts by adding paramount crystals, chocolate cupcake and fill with Nutella for vertical. See how far the drip runs down for a
shortening or (my favourite) coconut oil. a delicious hazelnut chocolate cupcake. Get good indication as to what it will do on your
Refrigerate your pops for 15 minutes prior to creative - playing with recipes is so much fun. cake!
dipping so they hold firmly to the lollipop stick Just remember, if you add liquid ingredients
and the chocolate sets a little faster. After your (such as lemon or orange juice), you’ll need toNatural Colourings
dip, tap gently while also twirling the pop so adjust your existing liquid measures (milk or Q: Do you have any advice on using natural
the chocolate doesn’t pool in any one location. water) to suit. colourings for a rainbow cake?
A: If you want a ‘true rainbow’, artificial
Baking Videos Simple Decorating food colourings give the best result. I love
Q: What are your tips for bakers and Q: I’d like to decorate more but struggle to pastel rainbow cakes though and natural
decorators looking to share their creations on find the time, which decorating techniques are food colourings are perfect for achieving the
YouTube? quick and easy but look great? lighter, more pastel effect. If you’re working
A: Just start! And find something that makes A: Using store-bought candies to create with frostings, all colouring will darken a little
you unique - there are hundreds of people amazing shapes, details and even flowers overnight, so if you want a darker hue, colour
doing the same thing on YouTube and unless or making simple chocolate decorations on the icing (or fondant) and leave it covered at
you find something that makes your videos baking paper are both simple decorating room temperature overnight before using.
unique, you’ll get lost.
62 MAGAZINE
Word Search Puzzle!

Find the missing words in our word search for your
chance to win a Year’s Subscription to The Cake
Craft World Club, worth over £65! The subscription
includes access to all Cake Craft World
video tutorials.
Email your answers to content@cakemasters.co.uk
Closing Date: 31st January 2017
WIN!
AIR BRUSH BALL TOOL CUTTERS
DRESDEN TOOL EDIBLE GLUE MOULDS
PAINTBRUSH PIPING BAGS ROLLING PIN
SMOOTHERS STENCILS SUGARPASTE
Baking with Fruit and Veg

Make your cakes and bakes healthier by using fruit and veg to add sweetness and fibre!
Carrots Beetroots Avocados

The classic carrot cake is a really popular With its fantastic fudge-like Not only does avocado give
recipe because of its natural sweetness and texture, beetroot is a match chocolate cakes an incredibly
moistness. made in heaven for chocolate… smooth and creamy texture, it is
especially beetroot brownies! perfect for dairy-free and egg-
free baking.
Bananas Parsnips
A classic banana loaf cake is easy Similar to carrots, parsnips
to make and a heathier version Courgettes are great in spiced cakes with
made with wholemeal flour and Courgettes make the most cinnamon and ginger, or even
agave instead of sugar is just as amazing light muffins and cakes, with coconut.
moist and tasty. and pair really well with citrus
flavours – courgette and lemon
cupcakes are delicious.
MAGAZINE 63
Book & Tutorial Reviews

Celebrate Everything! Baking for Two
Darcy Miller Tracy Yabiku
£20.00 $16.99
William Morrow, an imprint of HarperCollins Rockridge Press
Having helped plan dozens of high-profile events for celebrities With a healthier New Year in mind, this book from Tracy Yabiku is
including Drew Barrymore and Martha Stewart, Darcy Miller another must-have to help you avoid overindulging. Specialising in
certainly knows how to plan a party. Her creativity and eye for smaller versions of favourite baked goods, this is also an ingenious
detail has been wonderfully laid out in Celebrate Everything! as she solution for individuals or small families who always find themselves
guides you through all the inspiration you will need for your special with too many leftovers when following recipes that have multiple
event. Darcy has you covered for everything from party themes to people in mind. Proving that downsizing doesn’t require specialist
ice-breakers and games, to the finer details such as lighting and gift tools, Tracy shows you how to use equipment found in most kitchens
wrapping. There is an abundance of recipes for food, drink and sweet to recreate these clever little recipes. This is also the perfect book for
treats and of course, a special section dedicated to the all important aspiring bakers who want to try different bakes without too much
cake! The book is gorgeously illustrated and features some stunning wastage at the end. A definite staple for every kitchen that will always be
photographs to help inspire you. handy to refer back to time and time again.
Have Your Cake and Eat It Creative Baking: Deco Chiffon Cakes
Mich Turner Susanne Ng
£22.00 £16.99
Jacqui Small Marshall Cavendish
The perfect recipe book for the post-Christmas health kick, celebrity Following the success of Susanne’s first book, Creative Baking:
baker and cake maker to the stars, Mich Turner has set out to provide Chiffon Cakes, she shares even more exciting recipes in this
us with over 100 delicious recipes with a healthy twist. Featuring second book, Creative Baking: Deco Chiffon Cakes. Susanne shows
recipes for cakes, cookies, meringues, cupcakes and much more, how to use the fluffiest chiffon cake as a base and turns it into
Mich puts a more nutritious twist on some old favourites as well as all sorts of creative designs that children and adults adore. This
some delectable new ideas. Fruits, nuts and seeds are brought in as a book includes a range of fun and attractive patterns, a variety
replacement for the unhealthier ingredients usually present in sweet of shapes and sizes, and exciting flavours to delight your taste
treats, and there are plenty of suggestions for alternatives for gluten, buds. There is also a special collection of festive cakes suitable
sugars and dairy to suit your individual dietary requirements. There for Chinese New Year, Halloween and Christmas. Complete with a
are also smaller bakes to help you portion control your servings to comprehensive section on basic recipes and techniques, Susanne
keep in line with those New Year diets! A must-have collection for a has also included a detailed Chiffon Cake 101 section and a
healthier, more delicious 2017. troubleshooting guide. A lovely illustrated book for any home
baker.
Join us every Friday for #FreebieFriday for your chance to WIN books,
tutorials
64 and lots of other goodies! Head to Facebook.com/cakemasters
MAGAZINE
Cake Hack
Incorporate natural substitutes for a healthier January.
Shortcuts, tips and tricks to help
you in the kitchen!
A jar of unsweetened applesauce can be

used in replacement of sugar, it gives the
necessary sweetness without the extra
calories. While one cup of unsweetened
applesauce contains only 100 calories, Avocado puree as butter, both different
Mashed banana acts the same as one cup of sugar packs more than 770! kind of fats and have nearly the same
avocado in terms of replacing fats in Applesauce can also be used for oil and consistency at room temperature.
baking recipes. The consistency is butter. It gives the right consistency and Avocados are creamier and have a subtle
creamy and thick. Bananas add nutrients a hint of sweetness without the fat of oil flavour. Use in fudge brownies and dark
like potassium, fibre and vitamin B6. or butter. chocolate flavourings.
Product Review! Cupcake Bouquet by Doric Cake Crafts

bottom flap interlocks into place and paper are placed down first and then we
it’s a very sturdy box. The pull bow were ready for the last step! Cupcakes!
ribbon was very easy to use - simply We slotted seven decorated cupcakes
pulling both strips slowly at the same into the plastic cups which was so easy,
time created a beautiful big bow to go and then placed inside the box. Starting
around the box. with the middle one first, helps to anchor
the others in place.
This brand new product by Doric

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

tissue paper so that the cupcakes can
sit at your desired level. Sheets of tissue
The Cupcake Bouquet makes a great
gift for your loved ones, perfect for all
occasions - something a little bit different
to your average box of cupcakes.
The boxes are available in 10 colours

with a variety of different colours for the
bows and tissue paper!
We tried out the product with our For more information, visit:
pre-made and decorated cupcakes. www.doriccakecrafts.co.uk
Assembling the box was really easy; the
MAGAZINE 65
66 MAGAZINE
Pretty on Pointe
Tutorial
Hand
paint the
ballerina
with simple
techniques
Make 3D
ballet
slippers
Use ruffles
to create
beautiful
details
MAGAZINE 67
Pretty on Pointe
Tutorial
By Sandy Lawrenson Sweet
‘n Sassy Fine Cakes
Inspired by Little Lady Baker
Sandy Lawrenson is a qualified

interior designer turned self-
taught cake decorator, based in
Johannesburg, South Africa. She
specialises in wedding and special
occasion cakes. Her cakes have been
featured on the front cover of Cake
Masters Magazine, the January 2016
issue, and CakesDecor Gazette. She
was proud to win the 2016 South
Africa TopVendor Wedding Award
for the Best Wedding Cake Design
and was awarded runner up in The
Great British Bake Off – South African
Showstopper competition.
Difficulty Rating
Equipment Required
• 20cm (8”) round, 20cm (8”) tall • Small rolling pin
cake • Thin paintbrush
• 30cm (12”) round cake board • 1cm round cutter
• White fondant to cover the cake • 3.8cm round cutter
and board • Two sizes of large rose cutter
• 200g black fondant • Rose petal veiner
• 400g pink gum paste • Foam pad
• 100g green gum paste • Clean egg box
• 300g white gum paste • Pasta roller
• Pearl lustre dust • Craft (X-acto) knife
• Icing sugar • Ball tool
• Tylose
• Templates for the ballerina
and shoe (available at www.
cakemastersmagazine.com)
68 MAGAZINE
Step 1. 1 2
Cover the cake and cake board in white
fondant.
Step 2.
Roll the black fondant out thinly
(number 3 on the pasta roller).
Use a 1cm round cutter to cut out
approximately 30 circles.
Step 3. 3 4
Attach the dots evenly around the cake
using a little water, allowing a 5cm gap
around each one.
For the Ballerina:
Step 4.
Roll the white gum paste out to 4mm
thick. Place the printed image of the
ballerina outline onto the paste. Use
the craft knife to cut the image out.
Steps 5a-c. 5a 5b
Paint the colours and details on the
ballerina using food colouring. Add
the outlines and sketched detail
with an edible food pen. Set aside to
completely harden.
5c 6
For the Rose:
Step 6.
Prepare a rosebud by rolling a small
ball of pink fondant with a cone
shaped end. Pierce the round side of
the bud with a toothpick and set aside
to dry.
Steps 7a & b. 7a 7b
To make the pink rose, roll the pink
fondant fairly thin (number 4 on the
pasta roller). Use rose cutters to cut
the petals for the inner rose. Repeat
this with the slightly larger rose cutter.
Run a small ball tool around the edges
of each petal to create a natural flow
to the petals.
MAGAZINE 69
Steps 8a-c. 8a 8b
Attach the smaller set of petals to the
dried rose bud by brushing water ¾ of
the way up each petal. The innermost
layer of petals will only require two
of the five petals to cover the bud.
Position two opposite petals slightly
higher than the tip of the bud cone
and completely wrap the bud. The
remaining three petals will form
the second layer. Wrap the three
petals around the first two petals,
overlapping evenly as you go.
The second, slightly larger, set of 8c 9
petals will form the third layer. Wrap
all five petals around the previous
three, overlapping evenly. Open
spaces between the petals with a
toothpick and create a more organic
flow to the edges of the petals.
Set aside while you prepare the
remaining petals.
Step 9.
Use a round cutter slightly larger than
the petals of the rose cutter to cut
out ten circles for the outer petals. 10a 10b
Steps 10a & b.

Press each petal between the rose
petal veiner. This will create a realistic
petal texture. Run the ball tool
around the edges of each petal to
give them a natural flow.

Place the five petals around the rose,
overlapping to form the fourth layer
of petals. Repeat with the remaining
five petals to form the final layer.
For the Leaves:
Steps 12a-c.
Roll the green fondant out thinly and 12a 12b
use a rose leaf cutter to cut three
leaves. Press the leaves between the
rose leaf veiner. Leave to dry on the
ridges of the egg box for natural flow.
For the Tutu Frills:
Step 13. 12c 13

Roll out some pink fondant until
thin (number 3 on the pasta roller).
Using the 3.8cm round cutter, punch
out 20 circles. Be sure to give the
fondant a good dusting of icing sugar
before punching them out so that
they can be easily separated. Keep
your punched circles in an airtight
container while you continue, you
don’t want the edges drying out.
70 MAGAZINE

Now, pinch each circle individually.
Place the circle between the middle
and forefingers of both hands. Push
the side up with your thumbs so that
the forefingers are in the middle,
pressing down. Gather up the sides
and pinch the underneath centres
to create a ruffle. Keep them in an
airtight container. It is easier to attach
to the cake before they are completely
dry as you can bunch them up closer
together.
15 16a
For the Ballet Shoes:
Step 15.
To create the ballet shoes, roll the
remaining pink fondant to number
5 on the pasta roller. Lay the printed
ballet shoe template on top of the
fondant. Cut the outlines with the craft
knife, flip the image and repeat for the
opposite ballet shoe.
Steps 16a-d.
Use a little water to dampen the 16b 16c
outer edge of the ballet shoe upper
and the outer edge of the sole. Once
the fondant is tacky, carefully attach
the upper to the sole. Repeat on the
opposite shoe. Use cotton wool to
hold the shape gently whilst drying.
Allow the shoes to dry on a slightly
convex surface so that they appear to
be pointing when dried.
16d 17a
Steps 17a-c.
Cut a 0.7cm strip of thinly rolled pink
fondant. Use it to finish the top edge
of the ballet shoes.
17b 17c
Step 18.
Make a small amount of cake glue 18 19a
by mixing icing sugar with a pinch of
tylose powder and adding a few drops
of water. Attach the ballerina to the
prepared cake using the cake glue.
Steps 19a & b.

Assemble the rose and leaves to the
left of the ballerina on the top edge of
the cake.
MAGAZINE 71
19b 20
Step 20.
Brush a small section of the ballerina
around the waist with the cake glue.
Attach the ruffles so that they are
nicely bunched together to form the
shape of the ballerina tutu.
Steps 21a & b.

Brush the dried ballet shoes with pearl 21a 21b
lustre dust. Attach the ballet shoes to
the cake so they are facing down as if
on pointe.
Step 22.
Cut a 1cm strip from some thinly rolled 22
pink fondant. Cut it into four and cut a
triangle out of one end of each strip.
Dust with pearl lustre dust and attach
to each side of each shoe, allowing the
‘ribbon’ to fall naturally on the cake
board.
For more information about Sandy

and her cakes, visit:
www.facebook.com/
sweetnsassyfinecakes
72 MAGAZINE
MAGAZINE 73
New Mexico Collaboration

POR AMOR A MEXICO
UNA DULCE COLABORACIÓN
A wealth of art, culture, love
and joy, in the form of cake,
come together in this colourful
collaboration of over 70
sugar artists, cake designers,
chefs and chocolatiers. This
fantastic collaboration is all
about Mexico, showing those
who haven’t been, or those
that have, reasons to visit the
splendid country. We spoke
to the organiser, Daniela
Cabrera, to find out more.
Tell us about your
collaboration
Mexican sugar artists,
cake designers, chefs and
chocolatiers got together
to represent in cakes, sugar
sculptures, chocolate and
fondant all the culture,
traditions and Mexican art
from their artistic point of
view.
What inspired you to do

this theme?
I am so proud to be Mexican
and grateful to belong to this
magnificent country, very rich
in traditions, culture and art. So
colourful and so alive. My sugar
friends and I wanted to show the
world all the magic and joy they can
find when they visit Mexico. I also
wanted to bring a piece of love,
beautiful memories and hope to every
Mexican and non-Mexican who loves
our culture. A sweet gift from all of us
to the world.
Contributors: Nadia Maria Rodriguez – Cookies Patch

74 MAGAZINE

people?
I had already worked as an admin with
some cake friends in another private
collaboration, but this was the first time
I had hosted a collaboration alone.
My very first thought was to make it
something for everyone, including
people who have asked me how they
could join a collaboration in the past.
I felt so bad that not everyone could
get involved in others, so I decided to
create a massive public collaboration
to allow all the interested people to
take the challenge and show the world
what they are capable of.
Tell us about a few of the pieces that

have been made
Each piece has been made with
passion, representing just a bit of
the culture in Mexico. It is amazing
to find different techniques and
textures inspired by different Mexican
embroideries, sculptures, candies and
touristic places, taking us on a magic
journey across our country.
How many members were in your

collaboration?
75 dedicated, talented and committed
artists as proud as I am of being
Mexican.

people?
I have been blessed with so many
good friends, so when I started this
crazy idea and asked them to join me
in this adventure, they all said yes.
Did anything go wrong during the

process?
I am happy to say no!
If you were to do it again, what

would you do differently?
I would have extended the invitation
to more people from other countries
to participate. Many friends love our
country as we do and I know they
would have been so excited.
If you were to do another

collaboration, how should others
get involved?
By simply wanting to. When we agree
to participate in any collaboration,
we commit to it. We must know it is
a responsibility, and we all make a
collaboration successful, not just one.
For more information and to

see all of the cakes in the
collaboration find them on
Facebook
Contributors: Chris Aranda Cake Designer, Valerie Valencia – Dulce Creations and Valerie Cisneros
MAGAZINE 75
76 MAGAZINE
New Year
Blooms
By April Koteh
A Keen Impression
Cake Studio
April is a self-taught cake artist from

La Crescenta, CA, USA. For many
years, she worked as an animator, the
old school, traditional kind, doing lots
of pencil drawings on paper with a
pegbar and lightbox. When her son,
Nathan, was diagnosed with autism at
age three, it was an easy decision for
her to become a stay at home mum.
Baking and decorating cakes has
always been her passion and over the
last few years, it has become a more
serious hobby and an increasingly
viable medium for artistic expression.
In 2012, April decided to further hone
her baking skills, earning a diploma in
Professional Baking at the Academy of
Culinary Education in Woodland Hills,
CA. She now teaches cake decorating
there part time. In 2014, she
launched her home-based business,
A Keen Impression, specialising in
custom and wedding cakes.
Difficulty Rating
Equipment Required
• 8x6” round cake • Ball tool

• 10” round cake drum • Bone tool
• Ivory fondant • Veiner
• White gum paste • Veining tool
• Antique gold ribbon • CelPin
• Non-toxic brown coloured pencil • Small rolling pin
• Gel food colours: Avocado, • X-acto knife
Electric Green, Yellow, Sky Blue, • Wire cutter
Red, Ivory, Brown, White, Purple • Needle nose pliers
• Petal dust: Lime Green, Hunter • CelPad
Green, Golden Yellow, Brown • CelBoard
• Vodka • Paintbrushes
• Classic Satin lustre dust • PME Freesia Cutter
• Yellow stamens • Posy picks
• 26 gauge floral wire • Yellow sanding sugar
• Green floral tape • Edible glue
• Light brown floral tape
MAGAZINE 77
For the Paperwhites Daffodils:
1 2
Step 1.
Cut the 26 gauge floral wire into thirds and
tape three pieces of yellow stamens on
each.
Step 2.
Shape a small ball of white gum paste into
a cone. Using the bone tool, hollow the
centre of the cone. Thin and pull out the
edges on the CelPad to create the trumpet.
Add some texture using the veining tool.
Thread the stamens through the trumpet
and roll the paste with your fingers to
secure it to the wire. Remove excess paste 3 4a
and leave to dry.
Step 3.
Roll out a piece of white gum paste as
thinly as possible. Cut out the petals using
the freesia cutter. Thin the edges with 4b
the ball tool and roll side to side with the
veining tool on a CelPad. Set aside.
Steps 4a & b.
Roll another piece of gum paste on the
CelBoard to make a sombrero. Place the
cutter over and cut. Attach the petals with
edible glue and poke a hole through with a 5 6
thin CelPin.
Step 5.
Thread the trumpet through the petals.
Pinch and roll with your fingers to secure.
Leave it to dry overnight.
Step 6.
Dust the centre of the trumpet with
Golden Yellow. Dust the back of the petal
and stem with Yellow and Hunter Green.
Finish by dusting the petals with Classic
Satin lustre dust. Steam the flowers over a
boiling pot of water to set the colours. 7 8
Step 7.
For the buds, make a ball of white gum
paste. Bend a small hook in the end of a
piece of wire and moisten it with edible
glue. Thread the straight end of the wire
through the gum paste ball just until it is
buried. Shape it into a cone and form into a
bud. Mark three lines around the bud using
the veining tool. Once dry, dust with yellow
and green. Steam to set the colour.
For the Leaves:

9 10
Step 8.
Tint some gum paste with Avocado gel
colour and roll a small ball. Roll the ball
into a thin sausage. Insert a piece of
moistened 26 gauge wire halfway through
the sausage. Flatten with the rolling pin
and roll out, being careful that the wire
does not stick out. Cut out a leaf shape
with the craft knife. Mark a vein down the
centre with the veining tool. Leave to dry in
a slightly curved position. Dust with Yellow,
Lime Green, Hunter Green and Brown and
steam over boiling water to set the colours.
Use these steps to create two shapes of 11 12a
leaves, the mimosa leaves are shown on
the left and paperwhites leaves on the
right.
For the Mimosa:
Step 9.
Tint some gum paste yellow. Dip the end of
a 26 gauge wire in edible glue. Roll a small
ball of paste and push it onto the wire.
Continue to make balls of different sizes.
Leave them to dry. Paint the balls with
78 MAGAZINE
edible glue and roll onto sanding sugar.
Leave them to dry. Cut floral tape into half 12b 12c
and bind the balls to a wire. Tape bunches
of mimosas and leaves together.
Painting the Cake:
Step 10.
Cover the cake and cake drum with ivory
fondant.
Step 11.
Place the cake on a turntable. With a non-
toxic brown coloured pencil, draw your
design lightly on the cake.
12d 13
Steps 12a-d.
With the smallest brush and very pale
watered down gel colours with vodka,
paint over your outline drawing. Start
with the lightest colours in your design.
Build up the design using gradually darker
colours. Always mix and thin gel colours
with vodka and not with water. Wash and
clean brushes between colour changes
in water and finish in vodka. Paint the
background with Sky Blue. Add some
details with a small brush and finish the
finer details with a richer colour, I used a
dark brown. To give it that vintage feel, 14a 14b
paint some clouds by dabbing white paint.
Finish by painting white highlights.
Step 13.
Mount the cake on the cake drum. Attach
the ribbon with edible glue onto the cake
and cake drum.
Floral Spray Assembly:
Steps 14a-c.
Tape together stems of paperwhites
flowers and buds with green and brown
floral tape. Bind the clusters together 14c 15a
with leaves to form a spray. You will need
four sprays to make a wreath around the
top of the cake. Insert each spray in a
posy pick and stick it onto the cake using
needle nose pliers. Arrange the sprays to
form a wreath.
Steps 15a-c.
Make two sprays of flowers, leaves and
mimosas. Tape the ends together and
mount with royal icing on the cake drum
directly under the painting. Add more
flowers and a mimosa bunch to fill in the
gap. Arrange the flowers and leaves facing 15b 15c
in different directions.
For more information about April, visit:

www.akeenimpression.com
MAGAZINE 79
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MAGAZINE 81
Social Snippets
Join the conversation!
Ruth Rickey
Whether it’s on Facebook, Twitter or Instagram, we see some
amazing stuff online. Here’s this month’s round up…
Action Your Dreams Welcome to 2017, a brand new year ahead for the
world of beautiful cakes! As we take a look back to
November 2016, Evelindecora, who was unfortunately
As 2016 drew to a close, I unable to attend the CI Cake Masters Awards, shared
decided to try something new. her lovely Cookie Award with us on her Facebook page.
I picked a power word for
2016 for my cake world. The
word I chose was ‘organised’.
I learned that there is massive
strength in words and what
we tell ourselves, or call
ourselves, often directly
impacts on how others view
us.
New Year is always a great

time to set goals and dream
of better. I encourage you
to select a word for your Donna W
hite was
to have lucky en
cake business or hobby. won tick o
ets to ou ugh
Masters r Cake
Are you wanting to be taken Magazin
4th Nove eA
mber 20 wards on
seriously? Maybe your word 17!
is ‘professional’. Are you
wanting to work neater and
cleaner? Maybe your word is
‘excellence’. Are you ready to
take on the cake shows? Use
the word ‘competitive’. Find WOW! One of the most beautiful and
a word and embrace it. Each intricate ballerina cakes we have seen.
project, try to move closer to It is simply mind-blowing, very good
that goal. attention to detail by Özlem Arabaci of
Kek Couture.
How crazy colourful is Scrooge McDuck?
As for me, I have to say that Standing on his own without any supports! Bright,
almost every class I taught wonderful cake by Eleni Moustoula of Alchemists
of Cakes.
or show I attended, someone
would remark about how
Beautiful, light up
organised I was. I brought my
cake featuring
word to fruition. And you can, wafer paper
too! that we saw on
Instagram!
Created by Dalana
Here’s to a great 2017…
Fleming from The
Cake & The Giraffe
For more information, visit:
www.ruthrickey.com Photography by
Jelger and Tanja
www.sugargypsy.com
We have seen some great novelty cakes in 2016. We
love how each tier is an animal, starting off with the cow
stuck in the mud, like a funky take on a Christmas cake.
By the remarkable Dianna of Cakes and Takes – Kingston.
Join the conversation…

82 MAGAZINE Follow us on Twitter @CakeMasters - Like our Facebook Page
www.facebook.com/cakemasters - Follow us on Instagram @cakemasters
INSIDE THE
FEBRUARY ISSUE
Cookies, Cupcakes + Cake pops!
cute
creations!
COLLABORATIONS
CAKESPIRATION
competitions
EXPert ADVICE
On S + MORE!
ale 2
6th
Janu
ar y
BEAUTIFUL COOKIE CAKE POP EXPERT, TAMSIN PULL APART

TUTORIALS ASTON OFFERS ADVICE CUPCAKE TUTORIAL
MAGAZINE 83
INTRODUCING NEW
Crafting a show stopping cake

just got easier! NEW!
g
g a n d mixin
ighin
m es sy we eady to use
re r
No mo shelf stable
his
with t ing. t
Ic the po
Royal a ight f ro m
to u se str
dy for
* Rea b u t s u itable r
h ite color c re ate colo
pw l to g,
* Cris paste or ge o r c overin
f
adding ency
onsist illing
in g c
t ic enc
Perfec eta il and st
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adding g o r run ou
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d o w n for p
Let
PERFECT FOR: used by

As
S
CHEF NICHOLA
LODGE
d
Renshaw US Bran
ad or, Pa st ry
Ambass
Chef and Master
PIPING COVERING RUN OUTS DETAIL Cake Artist
CELEBRATING CAKE FOR GENERATIONS

Join the conversation
84 MAGAZINE www.renshawamericas.com

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ISSUE 52 | JANUARY 2017

rainbow dust Pipe

Cake Masters Magazine Awards

A brand new year has begun! Inside this issue are

All templates for tutorials

Carrara Cake Stand

Master Class Non-Stick 20cm

Jelly and Cake Oven Glove

Cake Bunting – Little Lady or Mini Mister

Celebrate with licensed products using guaranteed official

PME Large 18” Cake Leveller/Cutter

Renshaw Jade Green Pink Cake Apron

A must-have kitchen accessory for the keen home

Gold Sieves (Set of 3)

Joseph Joseph Nest Plus 9, Multi

Cake decorating is Lori’s passion and

to adhere the sections, using the 7 8

For more information about

1. Melt the wax 2. Dip the item 3. Allow to dry and

FREE UK DELIVERY ORDER BEFORE 4PM FOR

DECOgel IN ASSOCIATION WITH

Judge, Debbie Coughlin,

For more information and

"Outdoor celebration is the

DECOgel IN ASSOCIATION WITH

"The inspiration for my design came from

"I had so much fun making my

new designs available now!

online orders using code:

Use our food-safe

Cover your cake

Visit our website for more useful

We are looking forward to…

For more information, visit

Afternoon tea around the world! From Singapore to

Photography: Jen’s Just Desserts

Amaranth, Orange and Dark Chocolate Bites

Preparation time: 15 minutes, plus 4

1. Lightly toast the coconut, almonds

2. Melt the chocolate by stirring in a

3. Line a large tray with baking paper.

4. Set aside at room temperature for

TIP: These choc bites will keep in an

Real Delicious by Chrissy Freer

Key Lime Pie

Makes 1 x 23cm round pie FOR SERVING:

Hazelnut and Raspberry Cake

Real Delicious by Chrissy Freer

NEC, BIRMINGHAM ALEXANDRA PALACE, LONDON

CAKE INTERNATIONAL THEATRE • TOP CAKE ARTISTS

over 150 exhibitorS

BUY TICKETS ONLINE WWW.CAKEINTERNATIONAL.CO.UK

SAVE £2 OFF EACH ADULT & SENIOR TICKET WHEN ORDERED

Riany lives in Nootdorp, The Netherlands

For the Flower:

Steps 11a & b. 11a 11b

For more information about

Violet Lin Tran - The Violet Cake Shop™

What inspired you to do this theme?

How did you decide on this group of

Did anything go wrong?

If you were to do it again, what

If you were to do another

For more information and to see all