Cake Magazine 1

Cake Craft Guide Issue 32
Wedding Cakes and SUGAR F LOWERS

OVER
120
inspirational
wedding cakes
TREND ALERT:
Very Tall
Tiers
MAKE YOUR OWN:
favours with
Candice Brown
style for Vintage Brides

w w w. c a k e d e c o r a t i o n m a g a z i n e. c o. u k
£2.99
• Royal icing
• Paint effects
>
32
• Bas relief
9 771747 914028
• Wired
sugarflowers
• Buttercream
and Naked
Marvellous Metallics Fall in Love... Winter Wonderland Blooming Beautiful
CCG32_cover.indd 1 11/08/2017 15:23

Cake Craft Guides and
Cake Decoration & Sugarcraft Editor
Leeanne Cooper
01778 392427
What cakes did our team choose for their wedding days?
leeanne.cooper@warnersgroup.co.uk
Associate Editor
Joanne Garwell
01778 391168
joanne.garwell@warnersgroup.co.uk
Publisher
Lucie Dawson
lucie.dawson@warnersgroup.co.uk
Editorial Design
Ady Braddock
Advertising Manager
Jayne Notley
01778 391189
jaynen@warnersgroup.co.uk
Production
Sue Ward
01778 392405
production@warnersgroup.co.uk
Marketing Executive
Clowance lawton
01778 391177 Joanne and Chris
clowance.lawton@warnersgroup.co.uk
Advertising Design
Natalie Reynolds
Retail distribution
Sue and Steve 18th July 1987
Paul Yeardley
01778 395046
Warners Group Publications plc,
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Thursday of the month.
Lucie and Glenn 1st November 2014
ISSN 1747-9142
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Natalie
M y ide al ca ke
2 | WEDDING CAKES AND SUGAR FLOWERS | ISSUE 32
Eds_Contents.indd 2 11/08/2017 18:41

Editor/Contents
Welcome to Wedding Cakes and SUGAR F LOWERS
Hello brides-to-be and cake designers,

ISSUE 32
we have a beautiful issue brimming with
divine wedding inspiration for autumn,
winter and spring weddings…
Contents
4 WEDDING CAKE GALLERY
Real life couples and cakes at that most precious moment…
After the wow of the bridal gown and emotion
of the ceremony, the wedding cake is a delicious opportunity to 6 BLOOMING BEAUTIFUL
impress guests with great style (and flavour) as well as add drama and Take inspiration from the bridal bouquet and be bold with
cheer when you cut the cake as husband and wife! sweet sugar florals.
10 VINTAGE PLEATS
Flick through our mood boards to help you plan your own designs
A beginner friendly cake tutorial inspired by Marilyn Monroe, ideal for
and this month, we have an exclusive wedding cake tutorial from DIY brides.
Charlotte White of Restoration Cake for all you vintage fans, take
a peek on page 10. If you are making favours yourself or your cake 17 PRETTY DAINTY
artist is creating a dessert table, we love the heirloom recipe idea from Dinky flowers and tiny tiers, sweet and petite can be perfect..
GBBO winner Candice Brown on page 63. 20 SUBSCRIBE
Don’t miss our incredible subscription offer, get your Cake Decoration
Please get in touch with cake requests, your design ideas, illusions & Sugarcraft early every month with FREE essential kit and for a great
of cake grandeur and cake cutting pictures because if you haven’t price now!
already guessed, this magazine is all about you, your big day and your
22 FALL IN LOVE WITH AUTUMN
incredible cake artists, sharing in one of life’s most joyous events.
The natural beauty of autumn colours will always inspire...
Wishing you a wonderful wedding day and an amazing cake, 26 ADORE AND ADORN WHITE
It’s traditional, magical and very romantic, white will wow whatever
the season…
32 MARVELLOUS METALLICS
On trend and perfect for adding sparkle and decadence to winter colours,
you can’t go wrong with copper, rose gold and platinum highlights!
Leeanne Cooper
Editor 36 WINTER WONDERLAND
The coolest blues and greens with a hint of sparkle on ice white make for
Christmassy wedding cakes that are oh so chic…
40 SHOPPING
We take the worry out of planning your special day.
42 STATEMENT CAKES
Sometimes, we want to shout our love from the rooftops and sometimes
we want a cake to match!
48 REAL WEDDING
A real life cake story
51 RUSTIC AND FOLK

Simple decoration but plenty of style…
54 BEHIND THE SCENES

Hayley Wisken and her team at Fabricake give us a sneak peek at the
making of a mega wedding cake! Fairytales can come true….
57 WILD AND WONDERFUL

Animal print and cute animal bride and groom toppers are super popular.
60 FAIRYTALE
Cakes for when you’ve found your prince Charming!
63 MAKE YOUR OWN FAVOURS

Leeanne and Stuart CMYKCMYK
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/ .ai / .ai 20th September 2008 An irresistible heirloom recipe from GBBO winner Candice Brown.
cakedecorationmagazine.co.uk ISSUE 32 | WEDDING CAKES AND SUGAR FLOWERS | 3
Eds_Contents.indd 3 14/08/2017 16:36

Real life wedding cakes
Wedding Cake
GALLERY
We celebrate life’s most precious moments with cake
and no sweet moment is as iconic as the cutting of
the wedding cake, arm in arm and beaming with
pride. Congratulations Mr and Mrs…
Bride and Groom: Hannah and Ray Reay

Cake Designer: www.facebook.com/JazminCakesUK
Photography: www.facebook.com/dmphotographyuk
Bride and Groom: Dominika Dobek and Maurizio Bimbo with their adorable son, Thomas Bimbo
Cake Designer: Domy Dobek of Sweet Revolutions by Domy
couple gallery.indd 4 11/08/2017 18:44

Bride and Groom: Abby and Craig Allen Bride and Groom: Michelle and Ben Killgren
Cake Designer: Couture Cakes Cake Designer: Crowland Cake Creations
Photography: Ryan Jarvis Photography Photography: Georgi Mabee Photography
Bride and Groom: Sam and Spencer Tinkler Bride and Groom: Sarah and Stuart Penney
Cake Designer: Truly Tempting Cake Designer: Pretty Tasty Cakes
Photography: Lorna Newman Wedding Photography
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Photography: Lee Allison Photography
couple gallery.indd 5 11/08/2017 10:27

Inspiration chapter
Beautiful BLOOMING
Take design inspiration from your

bride’s bouquet: Pantone’s colour of
the year, greenery, is still an influence with lots
of white and foliage bouquets.
Florist trends for big and bold oversized
bouquets, hanging flowers, jewel colours, blue
and white, succulents, feathers, structural twigs
and even vegetables are also huge right now!
Blooming beautiful.indd 6 11/08/2017 10:28

Blooming Beautiful
L I Z B E R RY N ATA L I E P O RT E R
of Wicked Good Cakes of Immaculate Confections
N ATA L I E P O RT E R
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of Immaculate Confections

Inspiration chapter
A M B E R A DA M S O N
of Top Tier Cakes

Blooming Beautiful
P h o t o gra p h y b y Ka t h r yn
L I Z B E R RY DEBBIE GILLESPIE
of Wicked Good Cakes of Debbie Gillespie Cake Desig n
N ATA S H A C O L L I N K E R RY
of Ne vie-P ie Cakes
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of Centre piece Cakes

Vintage pleats
VINTAGE
L E V E L 3
pleats Inspired by Marilyn Monroe (1926 – 1962)
Marilyn Monroe Cake.indd 10 11/08/2017 10:41

DIY Bride
I watched Some Like it Hot so many times as a child and what has
followed is a lifetime spent enjoying Marilyn’s films and stealing her
style; the day I first went platinum blonde was the day I felt I had
become the shade of blonde I had always been inside my head.
This cake is en homage to one of Marilyn’s most iconic dresses, from her most
memorable scene in The Seven Year Itch. The fondant pleating effect is intended to be
quick and organic looking – if you would like precise, completely even pleats, please
look up my dear friend Ceri D Griffiths’ tutorial on YouTube as it is excellent. Any wonky
lines that you are not happy with can be easily concealed with the addition of a simple
sugarpaste bow – a detail of this dress so often overlooked in reproduction clothing
by Charlotte White (one day, I will own the perfect copy of this dress!). For added glamour, I’ve shared a
simple sugar magnolia method and brought it on trend with the addition of rose gold
lustre. This truly is a cake that no one will be able to take their eyes off of.
1 2
EDIBLES:
■ 20cm (8in) round cake mounted on
a 20cm (8in) cake drum

■ 25cm (10in) round cake drum
covered in white sugarpaste
■ cocktail stick
■ 2kg sugarpaste: white
■ water or piping gel
■ 100g Sugar Florist Paste or SFP: 3 4

white (Squires Kitchen)
■ edible glue
■ rose gold edible colour dust
■ edible glaze
EQUIPMENT:
■ large non-stick rolling pin
■ pizza wheel
■ blade tool
■ sharp knife
■ small paintbrush 1 Begin by preparing your cake with a 5

■ double-sided tape straight crumb coat, which should be
■ 15mm white ribbon chilled until firm. I have used a dummy
■ 4 lengths of 24 gauge white floristry cake for convenience. You will need to
wire (each cut into three pieces) measure the length from the bottom of
■ small craft scissors one side to the other – mine reached
■ Cel board 48cm (19in).
■ non-stick rolling pin
■ set of 3 magnolia petal cutters 2 Mark the central point of the top of
(small, medium and large petals) your cake with a cocktail stick.
■ foam mat
■ ball tool 3 Mash a small amount of sugarpaste into

■ shallow bun tin a spreadable glue with a little water.
■ brown floristry tape 5 Knead and roll out sufficient sugarpaste
■ cake steamer 4 Fix your chilled cake to a 25cm (10in) to create a circle with a diameter equal
(optional but rather handy) cake drum, covered in sugarpaste, with to the length you measured in Step 1.
a little of this ‘glue’ to secure. Allow an I rolled out a circle of sugarpaste with a
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hour to set. 48cm (19in) diameter.

Vintage pleats
6 7
6 Use a pizza wheel to quarter your
circle of paste.
7 Half each quarter of sugarpaste and

then half each eighth, giving you sixteen
triangles of sugarpaste. As I mentioned
in my introduction, this is not intended
to be a precise science, rather a quick
method so just aim for the sections to be
roughly equal.
8 9 8 Remove one section of sugarpaste and

lay a covering of clingfilm over the
remaining sections to keep them soft
while you work.
9 Lay a section of sugarpaste with one of

the long edges towards you and gently
pinch the closest edge until you can fold
it slightly over itself.
10 Create a fold from the tip to the base of

the section, smoothing it gently with your
10 11 fingers as you work. If you find the paste
too dry to fold later as you work around
the cake, you can re-knead and re-roll
the entire circle and re-cut into sections
(though you may need to knead in some
extra sugarpaste to compensate for the
sections that you have already removed).
11 Brush your cake with a little water or

piping gel to adhere the sugarpaste
section with the folded side towards the
cake and to your right-hand side. The tip
12 13 a of the section should meet the central
point, marked with the cocktail stick.
12 Trim away any excess sugarpaste

from the bottom of your cake with a
sharp knife.
13 Repeat Steps 8-12, overlapping each

section slightly over the previous one.
13 b 13 c
This single tier is perfect for

a retro couple and can be
expanded on with the addition
of pleated small tiers in the
same style on top (using cake
cards and dowels) keeping the
flower and bow for the top tier.

DIY Bride
14 Tidy any wonky lines of paste with 18 Arrange the two 12.5cm (5in) lengths of the
a blade tool. sugarpaste strip at the top edge of your cake
to form the tails of your bow falling over
15 Continue to work your way around the the edge of the cake. Once you are happy
cake, overlapping your folded sections with the positioning, secure at the top and
of sugarpaste until you reach the final any places where the tails are touching the
piece, which should be carefully tucked cake with a little water or piping gel.
underneath the very first section that you
positioned to create a seamless finish. 19 To make the loops of your bow, bring
either end of the remaining 25cm (10in)
16 To create a sugarpaste bow, knead strip of sugarpaste into its centre,
and roll out a 50cm (20in) length of securing with a little water or piping gel.
sugarpaste and trim into a neat strip
using a pizza wheel to create long 20 Flip the bow loops onto their side so
straight edges. I adore the paper tape that you can see the two looped sections
measures from Ikea for this kind of job! from the top.
Marilyn
17 Cut the long strip into two 25cm (10in) 21 Roll a small section of sugarpaste,
pieces. Cut one half of the sugarpaste trimming to approximately 7.5cm (3in)
strip into two equal pieces. I thinned and lay this over the middle section of
these down a little too. the bow loops.
14 15 a 15 b
16 17 18
19 20 21
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Vintage pleats
22 a 22 b 22 c
23 24
22 Press the loops and middle section and

join gently until you are happy with the
shape that you have created.
23 Gently lift the bow loops onto the top

of your cake, covering the top part of
the ribbon tails, securing with water or
piping gel. You may need to press the
loops a little more to get them into a
position that you are happy with.
24 Trim your cake drum with white

ribbon, adhered with double-sided tape 25 26
run around the edge of the drum.
The magnolia
25 To make the centre of your magnolia, begin

by rolling a 2cm diameter ball of SFP.
26 Roll gently on one half of the ball until

you have created a cone shape.
27 Make a small hook at the top of one

27 28
of your wires by bending it with your
scissors or a pair of tweezers.
28 Dip the hook of the wire in edible glue

and shake off any excess before pushing
the bottom of your wire down through
the point of the cone until it comes out of
the bottom half. The glued hook will catch
inside the cone so stop pushing the wire
when you are around the middle point.

DIY Bride
29 30
29 Use a small pair of craft scissors to cut
tiny little triangles into the paste around
the middle of the cone. The points
should point upwards towards the top,
pointed end of the cone.
30 Repeat this process creating lines of

spikes, each line above the one before,
until you reach the top point of the
cone. Allow to dry completely.
31 Knead and roll out a small amount of 31 32

SFP, sufficient to fill one of the long
veined sections of your Cel board.
Roll your paste nice and thinly.
32 Position your largest magnolia petal

cutter onto your paste so that one of the
long veins will run centrally. Press down
and remove any excess SFP.
33 Turn your petal onto its face and gently

push a wire that has been dipped into a
little edible glue, into the vein until you 33 a 33 b
are around half way up the petal.
34 Pinch the bottom of the petal around

the wire.
35 Place your petal, vein side down, onto

a foam mat and gently frill the edges
with a ball tool. Position the ball half
on the petal and half on the mat before
dragging it all the way around the edges
of the petal to create movement.
34 35
36 Leave your petal to dry, slightly curled
up at the end, in a shallow bun tin or
in a large round fruit tray (apples and
avocados work best!).
37 Repeat Steps 8-13 to make three petals

in each of the three cutter sizes. Leave
all nine of your petals to dry in the fruit
tray preferably overnight.
36 37
Marilyn CMYKCMYK
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Vintage pleats
38 a 38 b 39
40 41 42
43 44 45
38 Once your petals are dry, add a little sparkle 42 To assemble, begin by taping your three 44 Finish your magnolia with your three largest
with a rose gold edible colour dust. Use a smallest petals to the bud so that they petals cradling the smaller petals above.
small amount of dust on a dry paintbrush are evenly spaced. You can quite happily
and gently brush the edges of each petal. This move the petals until you are happy with 45 Trim away any excess wires, leaving a
lovely lustre will get everywhere so the main their positioning. neatly wrapped 5-8cm (2-3in) stem.
body of the petals will have a lovely sparkle.
43 Repeat with taping the three medium 46 I like to steam my sugar flowers for a scant
39 Brush a little rose gold lustre along the petals so that they sit beneath but in thirty seconds to a minute just to seal
central line of each petal. Start at the between each small petal. in the dust colour and give them a little
base near the wire and brush upwards shine. Use a cake steamer or hold carefully
to create a line of colour that stops just over a kettle, turning the flower slowly in
46
beyond half way up each petal. the steam. Position your magnolia so that
it sits with the bow at the top of the cake.
40 Mix rose gold lustre with an edible glaze Serve with your best girl friends, tell them
to paint the centre of the magnolia. how wonderful you think they are, and
This will give the finished flower a always have their backs. ♥
fashionable metallic element.
If you love to bake and decorate, love to
eat, and love to be inspired, I will be at a
41 Wrap each wire in a little brown Foodies Festival near you this summer.
floristry tape. You will only need to go Check out www.foodiesfestival.com
for full details.
half way down from the top.

Inspiration chapter
Pretty DAINTY
Looking ahead to spring weddings,
simple sweet florals and royal
iced details will always be super
popular. Play with proportion
and petite florals on large cakes or
oversized flowers on tiny tiers…
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Pretty Dainty.indd 17 08/08/2017 15:48

Inspiration chapter
ELAINE MINETT
of Ginger Cat Caker y
K E R RY
of Centre piece Cakes
DEBBIE GILLESPIE
of Debbie Gillespie Cake Design
N ATA L I E P O RT E R ZOE HOPKINSON

of Immaculate Confections of Zoe's Fanc y Cakes

Pretty Dainty
EN RIQU E ROJAS
of Have + Some + Cake
SARAH LOU SMITH N ATA S H A C O L L I N S

of Sensational Sugar Ar t
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Inspiration chapter
FALL IN LOVE
with Autumn
The poetry of colour that is autumn lends itself
beautifully to cake design. From autumn leaves to russet
ruffles, faux twig wreaths and plumptious berries to
toffee tones and rich red apples, there is inspiration in
abundance this season. Just add bark accessories!
Fall in love.indd 22 03/08/2017 13:11

Fall in love with Autumn
DEBBIE GILLESPIE
of Debbie Gillespie Cake Desig n
Ph ot ogra p h y b y Je nn i fe r S i n c l a i r Ph o to g ra p h y
ZOE BURMESTER
of Darce y Oliver Cake Couture
RACHEL HUDSON
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of Rachel Hudson Cakes
Fall in love.indd 23 11/08/2017 18:47

Inspiration chapter
LISA ELLIOTT N ATA L I E P O RT E R

of Lisa Jayne Cakes of Immaculate Confections
C H O C C Y WO C C Y D O O DA H
Fall in love.indd 24 09/08/2017 13:17

Fall in love with Autumn
You too can create

this stunning cake and
spray, step by step,
in the October issue
of Cake Decoration &
Sugarcraft magazine
HANNAH COLLISON LY N N E K N I G H T
of Inspired Creations
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Lynne's Sinful Cakes
Fall in love.indd 25 11/08/2017 18:47

Inspiration chapter
Adore
Adorn White AND
Adore_Adorn.indd 26 03/08/2017 13:12

Adore and Adorn White
Nothing says wedding more than white, it’s the

perfect colour to reflect the mood of every season
as different light will give the cake a different
feel. Cool whites are striking in darker months
and warmer tones ideal for spring and summer.
You can work white on white, playing with texture
for drama or go minimal with sharp edges and
only dressing with ribbon for striking good looks.
You can adorn white with a garland or spray of
stunning sugar flowers to coordinate with your
bride’s bouquet. The possibilities are endless…
EN RIQU E ROJAS
of HAVE + SOME + CAKE
CHARLOTTE PEARMAN
of Farmhouse Cakes LIDIA IANCU
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Adore_Adorn.indd 27 11/08/2017 10:52

Inspiration chapter
A M Y S WA N N
of Amy Swann Cakes
Adore_Adorn.indd 28 03/08/2017 13:13

RHYIANYDD WEBB MARIA DITCH

of Dragons and Daffodils Cakes of Dellissima Cakes
ZOE HOPKINSON
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of Zoe's Fanc y Cakes
Adore_Adorn.indd 29 03/08/2017 13:13

Inspiration chapter
RHYIANYDD WEBB CHARLOTTE WHITE

of Dragons and Daffodils Cakes of Restoration Cake
ZOE HOPKINSON K E R RY
of Zoe's Fanc y Cakes of Centre piece Cakes
Adore_Adorn.indd 30 03/08/2017 13:13

RHYIANYDD WEBB K E R RY
of Dragons and Daffodils Cakes of Centre piece Cakes
Tutorial
coming soon in
Cake Decoration
& Sugarcraft
magazine
DA N I E L L E G OT H E R I D G E
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Adore_Adorn.indd 31 11/08/2017 18:51

Inspiration chapter
Be inspired by the
tsugi,
Japanese art of Kin
ere cra ck s in po ttery are
wh
of its history
celebrated as part
silver or platinum.
with gold,
e pa ints, dusts
Add metallic edibl
edges,
and leaf to design
r fl ow ers , an d veins
suga
in ma rbl ing .
MARVELLOUS
Metallics
Marvellous metallics.indd 32 03/08/2017 13:14

Marvellous Metallics
Warm metallics such as copper, rose and antique gold

are still super popular and very trendy combined with
white, greys, blue tones and peach. For drama, team
with red or purple or as a Japanese style flourish to
marbled and geode cakes…
DEBBIE GILLESPIE
of Debbie Gillespie Cake Desig n
ZOE HOPKINSON MARIA DITCH

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of Dellissima cakes

Inspiration chapter
ZOE HOPKINSON
N ATA L I E P O RT E R S AW S E N A L I
of Immaculate Confections of Fanc y Favours and Edible Ar t

Marvellous Metallics
ZOE BURMESTER
of Darce y Oliver Cake Couture
RHIANYDD WEBB N ATA S H A C O L L I N S

of Dragons and Daffodils Cakes
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Inspiration chapter
Wonderland WINTER
Think snow queen, with layers of winter

white texture, pearl and metallic flourishes
and green grey foliage for wedding cakes to
wow this magical season!
Winter Wonderland.indd 36 11/08/2017 18:52

Winter Wonderland
AN NABELLE JAN E C H A R L O T T E WAT S O N
Make this Cake

in the January
issue Decoration
& Sugarcraft
magazine
HANNAH COLLISON
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Inspiration chapter
P h o t o gra p h y b y Ad rienne P h o t o gra p h y
RACHEL HUDSON
V E RO N I C A S E TA
HANNAH COLLISON &

ZOE SMITH
LY N N C R E E S - G L E N D I N N I NG
of Bluebird Cakes

Winter Wonderland
YO S H I KO T S U DA
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Bits to buy
Wedding Cake Essentials

Worrying that you’ll miss an appointment or that you’ll lose your bridal magazine clipping with
the perfect dress? Keep your ideas safe and the build up to your wedding day smooth by taking a
look at these planners and stationery in on trend prints...
All good vibes Super storage Pretty paper clips

Make sure all of your bridal appointments Store memories from your big day such as Keeping clippings and notes together can
are kept safe in one place, with this A5 daily favours, your order of service, menu and be a pretty task with these metallic ribbon
diary with a beautiful ombre effect. £12 any other trinkets in a beautiful gift box by planner clips by Jess Cowley. £3.75
Caroline Gardner. £6.95
www.etsy.com
www.vibranthome.co.uk
www.typo.com Get on the case! Say it with sparkle

Store your magazine snippets, samples and Every bride should look stylish whilst
stationery in this pretty expanding case file planning her wedding day, and what better
with 19 separate compartments. There will way to do so than with this sparkle ballpoint
Beautiful butterflies be no excuses for losing anything!£14. pen in rose gold. £4
Mark pages in your favourite wedding
magazine with these Cavallini & Co
butterfly sticky notes. £9
www.thepaperparlour.co.uk www.paperchase.co.uk www.typo.com
wedding cake essentials.indd 40 11/08/2017 18:57

Remember the date Weekly planner Pretty peony pens
Organise your dress fittings and all your When the countdown is on and the final few A guest book needs the perfect pen to write
important dates to remember in this weekly weeks are approaching, set out your week with. For a rustic themed wedding use these
planner full of stunning gold embellishment. on this magnetic white board complete with pens adorned with a fabric peony, available
Richmond Cake Stand. £23 a dry wipe and three pens. Being organised in 21 colours. £8.67
has never been so easy! £5
www.thepaperparlour.co.uk
Tricky seating plan

Deciding where your guests are going to
sit can be a difficult and stressful task,
so make the process a little easier with this
Paperchase seating planner complete with
sticky notes, papers and stickers. £6. www.wilko.com www.etsy.com
Gorgeous guest book Special keepsakes

A beautiful book for your guests to write A wonderful gift for the newly engaged
beautiful words! Allow your guests to put bride, this planner is perfect for making sure
pen to paper and share memories from your all keepsakes are kept safe. The pages have
big day. Or why not give as a gift for the deep pockets on one side, with lots of space
bride and groom? £29.94. for notes and thoughts. £16.99.
www.asos.com www.etsy.com www.gettingpersonal.co.uk

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wedding cake essentials.indd 41 11/08/2017 11:05

Inspiration chapter
CAKES
Statement Cakes.indd 42 03/08/2017 13:15

Statement Cakes
Sometimes, couples will want to make a bold cake

statement to wow their guests but this needn’t be
novelty or brash. Be bold with colour schemes, add
chic neon lumo powders to glow at the evening
disco, think outside the cake shape box and enjoy
the challenge of designing a unique cake for a
unique union.
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Inspiration chapter
DEBBIE GILLESPIE
of Debbie Gillespie Cake Design
DA N I E L L E G OT H E R I D G E
ZOE SMITH
of Bluebird Cakes

Statement Cakes
Photography by Jennifer Sinclair Photography

RACHEL HUDSON
CERI GRIFFITHS VIOLET LIN TRAN

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of T he Violet Cake Shop

Inspiration chapter
RHIANYDD WEBB EN RIQU E ROJAS

of Dragons and Daffodils Cakes of HAVE+SOME+CAKE
ZOE BURMESTER KAREN KEANEY

of Darce y Oliver Cake Couture of Roses and B ows Caker y

Statement Cakes
CHARLOTTE WHITE
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of Restoration Cake

Real Wedding
A surprise story
through cake
Avid cake maker Graham
"Debbie kindly made the rose for
Wed d i ng p h o t o g ra p h y: Ro ss Ho l k ha m
Howarth formed an instant
the top as they had heard it was
bond with his new daughter-
unlucky to finish your own cake"
in-law Sam – over cake! Both
keen cakers, when it came to
creating her own wedding cake
the duo had some sneaky ideas
up their sleeve!
Graham started making cakes when he
went to college in the seventies. Taught
by Ann Baber, it soon became a passion.
His first bake was his own wedding cake,
for his marriage to Sophie in 1979. From
then on, it was always a passion and he is
still to this day making cakes!
Samantha has always enjoyed baking
since a very young age, helping her mum
bake various different cakes and treats. She
particularly enjoys making challenging
cakes for family and friends. Mainly self-
taught, but she has learnt some of the more
specialist skills, including flowers, through
Debbie Cattle, the owner of her local cake
shop, Cornelli.
Samantha recalls…
“When planning the wedding, Graham and
I got particularly excited talking through by Graham! Debbie kindly made the rose for
ideas for my own wedding cake. I could not the top as they had heard it was unlucky to
make up my mind, I knew I wanted us both finish your own cake. All of the other cakes
to make it and we knew it had to be special were dotted around the venue so guests
- our friends and family were expecting could go on a cake hunt!
something amazing and we didn’t want
to disappoint! One idea led to another,
we started talking in secret because we
decided we wanted an element of surprise.
It was then that we came up with the
idea of telling some of mine and Luke’s
story, through cake! A year in the making
with numerous covert phone calls and I The surprise replica wedding cakes from
can safely say, we had so much fun both their parents’ weddings almost reduced
planning and making the cakes.” the Mums to tears – they absolutely loved
The main centrepiece weighed over 20kg them. Another secret mission, successful!
and it had to travel in sections and be put Even obtaining the photographs of their
together on the morning of the wedding original cakes was a challenge!
Real Weddings.indd 48 11/08/2017 19:07

Luke was in absolute awe of his Star Wars groom’s cake. Luke affectionately calls Sam R2!
The Mexican-themed cake had a Haribo

sweet ring on top, as Luke proposed with
the sweet ring in Mexico. Although it had
to be replaced countless times because the
children kept eating it!
Lego will always feature in Sam and Luke’s

story, as Sam builds the Lego and Luke
plays with it! Love Hearts, to satisfy their sweet tooth!
Flowers to coordinate with the bride’s

bouquet, and because Luke never disappoints An elephant to represent their first date to
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when buying beautiful bouquets! Whipsnade Zoo. ♥
Real Weddings.indd 49 11/08/2017 11:09

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WORLD’S BEST SELLING SUGARCRAFT MAGAZINE
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Digital Ad.indd 50 11/08/2017 16:09

Inspiration chapter
Rustic & FOLK

Looking ahead to spring weddings,
simple sweet florals and royal iced
details will always be super popular.
Play with proportion and petite
florals on large cakes or oversized
flowers on tiny tiers…
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Rustic.indd 51 09/08/2017 12:59

Inspiration chapter
K E R RY B A I N B O R R O W
A MY- B ET H E L L I C E
MARIA DITCH
of Dellissima Cakes
S H E R RY H O S T L E R
of Sherr y Hostler Cake Ar tistr y
Rustic.indd 52 09/08/2017 12:59

Rustic & Folk
HANNAH COLLISON &

LY N N C R E E S - G L E N D I N N I NG
CHARLOTTE PEARMAN
of Farmhouse Cakes
ZOE HOPKINSON
KERRI E BROLAN
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Zoe's Fanc y Cakes
Rustic.indd 53 11/08/2017 11:11

Real Cakes
Behind the Scenes at
Fabricake
Award winning Hayley Wisken and her incredible
team rose to a huge challenge this year, to make
their biggest cake yet. This is how they got on…
“My sister’s wedding cake is the

most elaborate wedding cake
I have made to date, especially
in the way of size. Myself, my
husband Mike and our friend
Laura where the main three artists
and we worked from 9am - 9pm
for five days solid. We also had
Lorraine and Charlotte from
the shop helping with smaller
jobs as and when they were
free. Between us we clocked up
around 180-200 hours!”
Hayley Wisken.indd 54 14/08/2017 16:33

“The entire team had their hearts
set on the floating staircase but
executing it was easier said than
done. This was Mike’s department,
he tirelessly covered seventy small
polystyrene steps, then built them
up one by one sticking them with
royal icing. The stair case took two
full days to complete and required
a lot of technical thinking. The
supporting of the staircase was
tricky but the final product made it
well worth the effort.”
“None of this cake is edible, with

only five days to make it we had
to work with dummies. Kerry
also didn't want to cut the cake
anyway as she loved it too much
so we provided four large cutting
cakes in different flavours as well.”
“I would love to see this style

of cake trend in mainstream
wedding cakes however it is an
expensive option. The materials
for this cake alone where just
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Real Cakes
“The Bride and Groom were

over the moon, we had arranged
for them to view the cake the
day before. My sister was very
nervous and she had arranged for
a photograph of our late father
to be on the altar. The cake was
situated behind the altar and she
was concerned that seeing the
picture and the wedding cake of
her dreams together she would be
too emotional. I think she made
a good decision. My mum and
the bridesmaids however were
all kept in the dark about it and
midway through the service lots
of excited whispering erupted”
I must thank Michael Wisken my long

suffering husband and friend Laura Evans
from Little Slice of Evan for all their hard
work, without them this would not have
been possible. Lorraine Dunn for help
with mould work and supporting the
shop, Charlotte Reeves from C Reeve
Photography for taking the photographs
and glitter duty. Peter Wisken for
supporting the shop and doing lots of
running around. Thank you to Keith and
Richard at Dummies Direct for making all
the dummies at very short notice, they
have been a great support to us and of
course a massive thank you to Kerry and
Daryl for giving us the honour of making
their dream wedding cake!” Hayley ♥

Romance
Inspiration chapter
WILD
With pets taking part in wedding

ceremonies and animal print being
totally on trend for winter, cute and
wild animals are bound to find their
way into wedding cake designs…from
cute bride and groom toppers to hand
painted spots and stripes, embrace
your cake call from the wild!
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Wild & Wonderful.indd 57 09/08/2017 13:04

Wild Romance
ZOE HOPKINSON
A N G E L A RO B E RT S
of T he Little Island B aker
H O L LY M A D G I N
of Holl ypops Cakes

Wild Romance
CHARLOTTE PEARMAN
TA R A H U G H E S
of Farmhouse Cakes
MARIA DITCH N ATA S H A C O L L I N S

of Dellissima Cakes
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Inspiration chapter
Fairytale ROMANCE
When you wish upon a star…add a little magic
and cake dreams can come true!
Fairytale.indd 60 10/08/2017 11:04

Fairytale Romance
CHARLOTTE WHITE
of Restoration Cake
M AY R A E S T R A DA
of Cake Creations By Me
P h ot ogra p h y b y Je nni fer S in cl a i r Ph o to g ra p h y
RACHEL HUDSON
B E ATA K H O O
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Fairytale.indd 61 11/08/2017 19:03

Inspiration chapter
V E RO N I C A S E TA
RHYIANYDD WEBB LISA ELLIOT

of Dragons and Daffodils Cakes of Lisa Jayne Cakes
Fairytale.indd 62 14/08/2017 16:29

Make your own favours
Nan's
Florentines
Makes 38–40
This is another handwritten recipe from
my Nan. It was perfect the very first time I
made it (that says it all really) and so was
she. Feel free to change the fruit and nuts if
you want, although why would you when
it’s perfect the way she wrote it?
We think this recipe from Candice Brown would make a wonderful ■ 60g unsalted butter
favour to serve with coffee and act as a place name, simply pop in ■ 170g golden caster sugar
cellophane and add a ribbon and tag. ■ 30g plain flour
■ 150ml double cream
1 Preheat the oven to 190°C/170°C fan/ 5 Place in the preheated oven near the top ■ 115g flaked almonds
gas mark 5. and bake for twelve to fifteen minutes ■ 115g whole toasted almonds or pecans,
(switch the baking sheets around roughly chopped

2 Melt the butter with the sugar in a halfway through). ■ 85g flaked coconut
saucepan over a low heat. When the sugar ■ 85g dried apricots, chopped
has dissolved and the liquid is golden 6 Remove from the oven and allow to ■ 60g dried cherries
and bubbling, add the flour and mix until cool for three to four minutes before ■ 200g dark chocolate
smooth over a low heat. Remove from the transferring to a wire rack – use a flat (minimum 70% cocoa solids),
heat and slowly add the cream, stirring the palette knife to move the florentines. broken into pieces
whole time until smooth and glossy. Leave to cool completely.
3 Add the flaked almonds, chopped 7 Melt the dark chocolate in a heatproof Extracted from Comfort
almonds or pecans, coconut flakes, bowl set over a saucepan of simmering by Candice Brown (Ebury
apricots and cherries and mix well until water until melted and smooth. Coat Press, £20). Photography
everything is combined and covered the flat underside of each florentine by Ellis Parrinder.
with the creamy mixture. with chocolate and allow to set slightly See us and Candice at
before zigzagging a fork across the The Cake & Bake Show
this autumn.
4 Line four baking sheets with greaseproof chocolate to make a pattern. Then leave,
Visit www.thecakeandbakeshow.co.uk for details
paper. Drop the mixture in heaped chocolate-side up, to set completely. ♥
teaspoonful’s onto the greaseproof
paper, ensuring there is about 2cm
between each heap of mixture.
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Nans Florentines_Recipe.indd 63 11/08/2017 19:01

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Cake Craft Guide Issue 32

Wedding Cakes and SUGAR F LOWERS

style for Vintage Brides

CCG32_cover.indd 1 11/08/2017 15:23

Copies of the Cake Craft Guides

Eds_Contents.indd 2 11/08/2017 18:41

Welcome to Wedding Cakes and SUGAR F LOWERS

Hello brides-to-be and cake designers,

51 RUSTIC AND FOLK

54 BEHIND THE SCENES

57 WILD AND WONDERFUL

63 MAKE YOUR OWN FAVOURS

cakedecorationmagazine.co.uk ISSUE 32 | WEDDING CAKES AND SUGAR FLOWERS | 3

Eds_Contents.indd 3 14/08/2017 16:36

Bride and Groom: Hannah and Ray Reay

4 | WEDDING CAKES AND SUGAR FLOWERS | ISSUE 32

couple gallery.indd 4 11/08/2017 18:44

cakedecorationmagazine.co.uk ISSUE 32 | WEDDING CAKES AND SUGAR FLOWERS | 5

couple gallery.indd 5 11/08/2017 10:27

Take design inspiration from your

6 | WEDDING CAKES AND SUGAR FLOWERS | ISSUE 32

Blooming beautiful.indd 6 11/08/2017 10:28

cakedecorationmagazine.co.uk ISSUE 32 | WEDDING CAKES AND SUGAR FLOWERS | 7

Blooming beautiful.indd 7 11/08/2017 10:32

8 | WEDDING CAKES AND SUGAR FLOWERS | ISSUE 32

Blooming beautiful.indd 8 11/08/2017 10:32

cakedecorationmagazine.co.uk ISSUE 32 | WEDDING CAKES AND SUGAR FLOWERS | 9

Blooming beautiful.indd 9 11/08/2017 10:32

pleats Inspired by Marilyn Monroe (1926 – 1962)

10 | WEDDING CAKES AND SUGAR FLOWERS | ISSUE 32

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a 20cm (8in) cake drum

■ 2kg sugarpaste: white

■ water or piping gel

■ 100g Sugar Florist Paste or SFP: 3 4

■ rose gold edible colour dust

■ small paintbrush 1 Begin by preparing your cake with a 5

■ ball tool 3 Mash a small amount of sugarpaste into

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7 Half each quarter of sugarpaste and

8 9 8 Remove one section of sugarpaste and

9 Lay a section of sugarpaste with one of

10 Create a fold from the tip to the base of

11 Brush your cake with a little water or

12 Trim away any excess sugarpaste

13 Repeat Steps 8-12, overlapping each

This single tier is perfect for

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22 Press the loops and middle section and

23 Gently lift the bow loops onto the top

24 Trim your cake drum with white

25 To make the centre of your magnolia, begin

26 Roll gently on one half of the ball until

27 Make a small hook at the top of one

28 Dip the hook of the wire in edible glue

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30 Repeat this process creating lines of

31 Knead and roll out a small amount of 31 32

32 Position your largest magnolia petal

7 Half each quarter of sugarpaste and

8 9 8 Remove one section of sugarpaste and

9 Lay a section of sugarpaste with one of

10 Create a fold from the tip to the base of

11 Brush your cake with a little water or

12 Trim away any excess sugarpaste

13 Repeat Steps 8-12, overlapping each

22 Press the loops and middle section and

23 Gently lift the bow loops onto the top

24 Trim your cake drum with white

25 To make the centre of your magnolia, begin

26 Roll gently on one half of the ball until

27 Make a small hook at the top of one

28 Dip the hook of the wire in edible glue