Best Selling Sugarcraft Magazine Issue 243: Festive Baking Ideas & Christmas Cake Decorating Tutorials

BEST SELLING
GIVE THE FAMILY A DELICIOUSLY DECORATEDDCHRISTMAS

I
A d d aED GITA
SUGARCRAFT MAGAZINE
l it t l e m a g icITI L
ISSUE 243 DECEMBER 2018
ON
DECORATION & SUGARCRAFT

Bake the best 69
Christmas ever!
Festive and
fabulous
STEP - BY - STEPS
Ea sy ent ert ain ing :

L e t it
Snow!
A cak e of tw o ha lve s:
RICH FRUIT CAKE &

LIGHT SPONGE CAKE POPS
LET’S CELEBRATE!
SHARE THE JOY WITH:
>
❤ Delicious baking
December 2018 Issue 243
12
❤ Quick edible gifts

9 772397 739016
❤ A Kitsch Mrs Claus

❤ Simple snowmen models
❤ Sweet sugar mice
£4.20
AND SO MUCH MORE...

Transform your simple
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Ordinary
to
Extrardinary
owmen
arshmallow sn
Add detail to m co lo ur pens
lash food
with Colour Sp
Turn trules into baubles

with Colour Splash Dusts
Quick,
easy and
Add a touch of sparkle! efective ideas.
Perfect for fun
with the
kids!
Discover lots of new and exiting ways to add colour using

Colour Splash products. Available from all good cake decorating retailers.
www.culpitt.com tel: +44 0345 601 0574 email: info@culpitt.com

For trade enquiries, please contact Culpitt Ltd.
Welcome
LETTER FROM THE EDITOR
and Seasons
Greetings!
It’s here, you have carte blanche to bake spiced
deliciousness all day long and decorate
anything and everything with sprinkles,
royal icing and edible glitter! This issue
is packed with festive ideas to spoil
your loved ones, and that’s what cake
is all about isn’t it? Celebrating with
food to show how much we care.
We have something for everyone this month
from yummy recipes to individual Christmas
cakes, quick edible gifts to Christmas table
centrepieces. And if you have the whole family to
host for lunch, we would suggest making Laura
Dodimead’s gorgeous rich Christmas cake topped
Meeting young baker
with light sponge cake pop characters on p59
Lizzie Downton age 11 at – guaranteed to keep the cherubs amused AND
Cake & Bake Show cater for all tastes!
me for giving! And sinc e you’re in

Christmas – the perfect itreat yourself to our brand new
such generous spirits, why not
urs at Shesto?!
subscripion offer from Magic Colo
TUR N TO PAG E 10 TO IND ULG E…
MY HIGH LIGH TS OF THE CAKE & BAKE SHOW
Judging the close competition

Molly Robbins, Andrew Thwaite
hant with Eric Lanlard and
g sugar elep and Rosemary Shrager
her amazin Rosie Cake Diva
Molly and ra to r Faye
g cake deco
meet youn
Wishing you and yours a

magical Christmas.
Bake it special,
x
Leeanne Cooper, Editor Opening the show wit
h Extreme Cake Maker
Rosie's incredible Big
leeanne.cooper@warnersgroup.co.uk Ben cake
Join us Follow us Let us inspire InstaCake

www.facebook.com/ @CakeDecMag www.pinterest.com/cakedecmagazine
cakedecorationandsugarcraft cakedecorationmagazine
Anglo American Media Ltd, publishers of Cake Decoration & Sugarcraft Magazine.
www.cakedecorationmagazine.co.uk December 2018 | 3

42
52
22
FEATURES
06 MARKET PLACE 32 SWEET TALKING
Competitions and cake news, WITH LIFE IN SUGAR
we’ve always got lots of sweet This month’s instalment talks
goodies to giveaway! about how to stand out in the
cake crowd and mastering the
perfect airbrushed finish. DECEMBER COVER STAR
08 SLICE OF SOCIAL
What deliciousness have you 13 A beginner
been sharing on social – have 46 BOOK REVIEW VER CA
friendly Christmas
CO
KE
we featured you? Turn to page The Celtic Cakers take you on

showstopper
8 to see our social stars! a journey of Ireland, meeting using 2D and 3D
authors and sharing fabulous H
ER
S
OW
modelling skills. STOPP
10 SUBSCRIBE recipes. A delightful read for a

Get your favourite cake treat this Christmas.
decorating magazine delivered
direct to your door, before it hits 50 SHESTO READER OFFER
the shelves, for a brilliant price Treat yourself to some
and receive a mega gift too! wonderful goodies especially QUICK MAKES!
for CD&S readers!
32 SWEET TALKING 51 ETON MESS SHARDS
WITH LIFE IN SUGAR Super easy and super
56 SHOPPING
This month’s instalment talks delicious, these Eton mess
Our top picks for a chic
about how to stand out in the shards are an ideal gift
cake crowd and mastering the Winter Wonderland dessert
this Christmas.
perfect airbrushed finish. table, with plenty of glitter!
4 | December 2018 www.cakedecorationmagazine.co.uk

EDITOR’S FESTIVE FAVOURITE TECHNIQUES...
TUTORIALS
18 TULLE CHRISTMAS TREE
Master the classic technique of
piping Cornelli onto tulle – that’s
wiggly lines onto netting!
22 SNOWELLA IN HER
CHRISTMAS JUMPER
Create the adorable Snowella in
her fabulous Christmas jumper
to adorn an iced cake.
27 WINTER FOX
Showcase your modelling and
sculpting with a winter fox
that can be made as a topper or
larger as a cake!
34 SPONSORED BY Culpitt 13 Wow with simple 22 Create clothes textures

2D handpainted cut-outs
Make an easy but beautiful
holly cupcake wreath for the
table this Christmas.
35 VINTAGE NUTCRACKER
A wonderful vintage
nutcracker topper to stand
proud on your Christmas cake.
40 CAKE CRAFT WORLD

What have our favourite
friendly cake experts got in
store for you this month?
42 INDIVIDUAL CHRISTMAS CAKES

Surprise everyone at the dinner
table with an individual cake,
perfect for beginners.
52 FATHER CHRISTMAS CAKE

Lots of techniques for you to 35 It’s all in the details...
master, including modelling
and sugar flowers, that can
all be used individually on
other bakes.
55 SPONSORED BY
Rainbow Dust
A sophisticated style to wow at
winter weddings.
59 FAMILY FESTIVE CAKE

Keep everyone in the family
happy with this cake of
two flavours.
66 MR TUMNUS
Inspired by The Lion, the Witch
and the Wardrobe, follow the
step by steps to create your own
Mr Tumnus.
59 Master modelling with chocolate 72 Rework the doll cake trend!
72 CHRISTMAS TREE FAIRY
A fantastic reinvention
of the popular doll cake
for Christmas. THANKS GO TO: Vicky Teather, Carol Deacon, Sarah Lou Smith, Zoe Burmester,
Laura Dodimead, Karen Keaney, Enrique Rojas, Veronica Seta, Rhianydd Webb, Zoe Smith.

! S
£’s
ON ZE
W PRI
££
BE OF
Market Place
TO TH
OR
W
Open for ideas, giveaways, competitions, products, news,

inspiration and more…
SO EASY with Cake Décor What an
Mirror Glaze! honour!
If you’re looking to wow with your baking skills this festive At this year’s OSSAS,
season then Cake Décor is here to help! as it celebrated its
Creating stunning drip cakes with a mirror-like sheen is silver anniversary with
so easy with Cake Décor Chocolate Mirror Glaze – simply our longest standing
heat, stir and pour. Whether your showstopper is finished contributor and cake
with glittering meringues, delicious fruit or a selection of icon, Kerry Vincent, the
your favourite Christmas treats, it’s bound to impress! show also celebrated
Chocolate Mirror Glaze is now available to buy from one of our favourite
Sainsbury’s, Asda, Morrisons, Waitrose, The Range and cake personalities; the
online from Sprinkles & Co www.sprinklesandco.co.uk wonderful Jacqui Kelly!
(trade). Jacqui of
Totally Sugar said , “rarely am I stuck for words but
We have five pots of Cake Décor Chocolate Mirror Glaze when the ever amazing Kerry presented me with the
for Cake Decoration & Sugarcraft readers to win – OSSAS Medal of Honour I was overwhelmed. Thank you
simply visit www.mycakedecor.co.uk/competition to so much! The show, the people and the cakes...simply
enter. Competition closes Monday 31st December at out of this world.”
5pm. Good luck! Congratulations Jacqui from all of the team here at
Cake HQ – we couldn’t be more pleased!
We will be talking to the amazing Kerry Vincent in
5 POTS the new year, watch this space to see what Kerry will be
TO WIN wowing us with next!
Get a FREE Cake Decoration

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Christmas, and every week
what better way • Free monthly digital copy of
than by getting Cake Decoration & Sugarcraft
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involved in baking? enjoy anywhere, any time!
Our Christmas
writing icing tubes
are ideal for creative festive activities! Get them now for
your Christmas Fayres or Bazaar and use them alongside
our vast array of yuletide sprinkles!
HOW TO ENTER...
Entering our giveaways for a chance to win is
We have so many things to offer to make this Christmas simple, visit cakedecorationmagazine.co.uk.
really special: glimmering glitter sugars, sparkly Closing date for entries is 17th December 2018.
glitter sprays and delectable choco writers! Visit www. Good luck!
sprinklesandco.co.uk for more product information.

CAKE MARKET
6 POTS
New airbrush OF CLAY
mini kit Super Sugar Clay TO WIN
Sugarcraft specialist Cassie Introducing Sugar Street Studios’ brand-
Brown recommends the new modelling paste, Sugar Clay! This new
Sparmax ARISM Mini Kit type of sculpting paste is suitable for all figure
for airbrushing cakes and modelling and large scale sculpting. Its unique
sugarcraft. This kit is ideal formula means you can easily blend seams and
for beginners through add elements without the need for edible glue.
to professional airbrush Sugar Clay also has a super long working time -
users and is suitable for a wide range of as you work the clay, natural oils release. Within a
applications including spraying edible couple of hours this dries into a clear matte sheen.
metallic paints onto cakes. Six lucky readers will each receive a 1kg pot!
The Sparmax ARISM Mini Kit includes: Creator Zoe Burmester says, “I have been looking
• ARISM mini burgundy red compressor - for an edible sculpting medium that gives
powerful and compact. maximum working time and flexibility to sugar
• Sparmax MAX-4 airbrush with 0.4mm crafters, as well as being delicious to eat. The
nozzle and needle combination Sugar Clay is a dream to blend together and
• Sparmax cleaning pot with built in airbrush holder, needs no glue or water,
includes two filters making it very easy to
• a sturdy braided air hose use.”
• 5 year warranty on airbrush For a full instructional
• 2 year warranty on compressor video on how to use and
The kit is available from www.airbrushes.com. colour the paste visit
Call 01903 767800 or email sales@airbrushes. the Sugar Street Studios
com for more information. YouTube channel.
2 CAKE
Available exclusively
Incredible kit! KITS TO
at The Cake Decorating
Cake Craft World have not one but two
WIN! Company, CD&S
fantastic Christmas cake making kits worth readers can use the code ZOE
£32.00 each to give away to CD&S readers. at the checkout to receive 10% off
The kits include these fabulous products: Sugar Clay until 31st December.
• 1kg Sattina luxury fruit cake mix Time to get shopping!
• 1kg Sattina marzipan
• 1kg Sattina white sugarpaste
• 1x PME 7in aluminium round cake tin
• 1x 10in Christmas cake drum
• 1x decorating set
• 1m Christmas ribbon PRODUCT REVIEW
• 1x 10in Christmas box
You can purchase all of your
Achieve and enjoy
Christmas cake goodies online at professional style sugar
www.cakecraftworld.co.uk flowers, fast with Flower Pro
Magical unicorns 10 POP ITS Newly launched, this fab new
and mermaids TO WIN! product from Chef Nicholas
Lodge and Katy Sue is a real
The Pop It is a hybrid of a mould and cutter to game changer for achieving
allow quick and easy cut out shapes with added gorgeous results and fast.
detail you can only get from a mould. Incredibly simple to Designed to guide you from
use, you can even get the kids involved! creating buds, through to
The unicorn Pop It comes in a set of three with unicorn veining and attaching petals
ears and a 3D horn in two parts. The fish tail Pop It includes this is a great multi-purpose
two sizes and is perfect for your mermaid cupcakes. rose and flower kit that can
Ten lucky winners be used with many mediums. Create wired flowers,
will be some of the foliage and filler flowers to decorate your cakes with
first to get their a refined finish, quickly.
hands on both Pop Its For those not used to decorating with moulds,
as well as a foam Pop the workbook that accompanies this range will be
It pad each. super useful although basic instructions are on each
For more information packet. To help you achieve great results, be sure
on PME products to watch the tutorials on YouTube. Buy yours from
visit @kpme.cake on www.katysuedesigns.com
Facebook or @pmecake Check out a full review and fabulous Katy Sue
on Instagram. Deisgns prize to win next month!

Slice of Social Could Christmas be any more fun?!
Come on in and join the cakey conversation! This entire page is
dedicated to cakes we’ve found on social media, either made
by you, our readers or discovered on pages we’re obsessed
with. As you can see, this issue’s theme is all about celebrating
Chic Christmas! Which is your favourite?
Want your chance to have your cake featured? Simply tag us

on social media so we can discover you and your creations!
Leeanne x @thekitchenmccabe
@bluedoorbakery
@euphoric_cakes
@sweetboutique2018 @thecakerycup @tortofello
Follow us Join us Follow us Join us

@cakedecmagazine @cakedecorationandsugarcraft @cakedecmag @cakedecorationmagazine

READER’S CAKES
@constellationinspiration
@baking_maniac
@ladyberrycupcakes
@peggyporschenofficial @decoartsnow

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21 Metallic Colours
Add a touch of sparkle or a blanket of glamour to
any cake with these easy to use edible metallic
paints! Simply apply with a brush or a dab on with
sponge to cover large areas, and you’ll achieve a
professional touch to your creation.
 32g dropper bottle allows for mess free control
1of colour
 High concentration pigment
 Fast drying and easy to clean
 Suitable for icing, brushing and chocolate
 Contains alcohol
12 METALLIC COLOURS
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or credit card. While stocks last. No minimum term of contract. Offer ends 20th December 2018.
UBSCRIPTION OFFER!
SUBSCRIPTION GIFTS!
There’s always room for sparkle on any cake with this multi-purpose
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Sparkle Paste will give you a solid layer of edible metallic coating on
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Both gifts
 Gently heat to use in a microwave or Bain-marie
For surface brush application
each worth
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21 Sparkle Pastes
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12 SPARKLE PASTES
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or credit card. While stocks last. No minimum term of contract. Offer ends 20th December 2018.
INTERMEDIATE
2D Cut-Outs
Wave Effects
Hand Painting
Animal Modelling
3D Trees
WINTER
WONDERLAND
Create your very own Christmas showstopper featuring
simple 2D and 3D modelling skills. This cake is beginner
friendly, and the cut-outs technique can be adapted for
any occasion. Just follow each step and use your free
templates for great results…
VER CA
CO
KE
H
ER
S
OW
STOPP

reveal a diamond shape in the centre.
Use your ingers to smooth the points
of the diamond.
2 Colour 170g of white modelling

paste with the shadow grey food
Cake artist: colour. Roll into a 59cm by 7.5cm strip
Vicky Teather and 1mm thickness. Lightly grease a
strip of baking parchment with white
YOU WILL NEED vegetable fat. Lay the strip upside
down onto the greased paper.
EDIBLES: Use the wheel cutter to straighten 6 Roll out 30g of white modelling
 round crumb-coated sponge cakes: the bottom edge, in line with the paste to a 1mm thickness. Cut out
12cm (5in) deep: 12cm (5in) and 18cm
bottom of the paper. Cut the top into various sized ovals, ranging from 1cm
(7in)
a wave pattern. to 5cm, with the craft knife. Mix the
 sugarpaste: white (Saracino)
black dust colour with clear alcohol
 royal icing
and edible varnish to create a black
 modelling paste: white (Saracino)
 food colour: shadow grey (Sugarlair) paint. Paint leaf patterns onto each
 vegetable fat oval. Once the paint is dry, trim away
 dust colour: black the excess paste with the craft knife.
 clear alcohol
 confectioner’s varnish
EQUIPMENT:
 round cake board: 30cm (12in) 3 Glue paste around base of 18cm
 parchment paper cake using the parchment paper to
 wheel cutter (Wilton)
support the paste as you line it up
 circle cutters: 1.8, 3 and 4.5cm
to the cake. Repeat this step using a
 craft knife
42cm x 7.5cm strip around the 18cm
 tree templates
cake. Follow Step 2 using 110g of white
 cocktail sticks
 wooden skewer
modelling paste to make a shallower
 ball, bulbous cone, Dresden and strip. Glue around base of each tier.
scriber needle (PME) 7 Paint a line around the inner edge of
CUT SHAPES READY FOR PAINTING the moon and two intersecting crosses
 Cerart ball tools, silicone tool
 size 0 paintbrush inside each diamond. Allow to dry and
then attach to the cake. Paint along
the inner edge of the snow drifts.
COVER THE CAKES
4 Roll out 20g of white modelling paste

to a 1mm thickness. Cut out one circle
using the 4.5cm circle cutter. Line up the
3cm circle cutter to cut away the side of
the 4.5cm circle to reveal a crescent.
1 Cover cakes, along with the board

with the white sugarpaste. Set aside to
irm overnight. Attach the 18cm cake 8 Roll out 150g of white modelling
to the back of the covered board with paste to a 1-2mm thickness. Use the
royal icing. Insert three evenly spaced templates to cut out seven small,
dowels into the 18cm cake. Spread the two medium and three large trees.
remaining royal icing around and place 5 Cut out twenty-two circles using the Cut away small curved triangles
the 12cm cake on top. Gently press 1.8cm circle cutter. Line up the cutter from the sides of each tree to create
down to bond. to cut away the edges of the circle to more branches.

MODEL A BIRD
3g. Roll each ball into a squat cone.
Cut the top of of the 9g and 7g cones.
Use your ingers to gently pinch and
shape the wide base of the cone.
9 Set aside three small and one large

tree. Use the 0 paintbrush to paint 16 Colour 10g of white modelling paste
a line around the inner edge of the with the shadow grey paste colour.
tree and to mark some branches over Roll 8g of the paste into a cone with
the centre. Glue the trees around the a rounded end. Bend the paste into a
sides of both tiers. 13 Use the Dresden tool to mark score curve just above the pointed end.
lines coming from the base and up
towards the top of each cone. Glue
the 7g cone on top of the 9g and the
3g on top of the 7g. Finish with a small
cylinder of white paste underneath
the tree. Repeat to create another
white tree and colour 30g of white
modelling paste with the shadow grey
10 Roll a small ball of white modelling to create two further trees.
paste into a sausage. Dip the end of 17 Push the Dresden tool into the
a cocktail stick into edible glue and pointed end to split in half. Then
insert into the sausage. Roll the paste, use your ingers to tease the paste
so that the cocktail stick is covered into two tail feather shapes. Use the
leaving 1cm clear at one end. Paint a Dresden tool to mark lines over the
little glue over one side and then glue surface of the feathers.
to the back of one of the set aside
smaller trees. Repeat for all trees and
use a wooden skewer for the large
tree. Leave to dry overnight.
14 Use a little royal icing to attach the

leaves to the sides of the cake and
small balls of white paste to support 18 Gently pinch and pull the paste to
them on the board. Attach the 3D trees form the beak. Roll two small cones
and remaining 2D trees to the board. and latten between your ingers. Glue
11 Once trees are dry, paint the edges in place on either side of the body.
and branches following Step 9. Make
two holes in the top of the cake and
insert the large and one small tree.
Add a little royal icing to the base of
the tree to bond.
MAKE 3D TREES
15 For the rocks, shape 8g of white

modelling paste into a cuboid, then
use your ingers to add more facets 19 Glue the bird on top of the
to its surface. Repeat with a 2g ball of largest rock. Paint in the eyes, dots
paste. Paint the edge of each facet along the wings, three teardrops on
12 Take three balls of white modelling with black paint. Then glue in place on the chest and around the tips of the
paste in the following weights; 9g, 7g, the board. tail feathers. ➜

Then use the Dresden tool to mark in
the toes. Repeat to make a second leg.
20 Create a second smaller bird

using 2g of shadow grey paste. Glue 29 Roll out 5g of white modelling
in place on the smaller rock and then paste into a long oval. Cut out triangles
paint in the details using the black along the edge to create a fur texture.
edible paint. 25 Create two front legs by rolling 3g Measure the paste against the chest of
of shadow grey paste into a 4cm long the reindeer and cut away holes to go
MAKE THE REINDEER
sausage. Trim away the end and it a around the legs. Glue in place.
hoof. Push four cocktail sticks into the
cake and then gently it the legs over
them.
21 Roll 5g of shadow grey paste into a

5cm long sausage with one end wider
and a narrow section 1.5cm along
the shape.
30 Paint a line of glue around the joins

26 Roll 50g of shadow grey paste into a between the legs and body. Add very
pear shape. thin sausages of paste and then use a
Cerart silicone tool to blend the paste
22 Use your inger to gently latten to hide the seams.
the wide end of the shape into an
approximately 2cm diameter circle.
27 Bend the narrow end upwards.

Use your ingers to shape the paste
to enhance the wide end. 31 Shape 30g of shadow grey paste
23 Bend the paste into a right angle into an egg. Press your ingers into
and use your ingers to pinch the the egg halfway along to accentuate
corner to a point. Trim away the end of the eye sockets and the bridge of
the sausage with the craft knife. Pinch the nose.
the cut edge to widen.
28 Glue the body in place on top of

the legs. Glue the haunches of the
back legs to the body. Roll a pea sized
24 Roll a cylinder from a pea sized ball ball of shadow grey paste into an oval,
of dark shadow grey paste. Fit to the glue in place on the bottom of the 32 Press ball tool into the face to mark
bottom of the leg and gently stroke the reindeer and use your ingers to add a the upper eye socket. Use the wide
paler paste over the top of the hoof. point to the tip. end of the Dresden tool to create the

pointed bottom edge of the eye. Fill
with a small cone of white modelling Top Tip
paste. Press a ball tool into the bottom
If painting makes you nervous, you
corner of each eye. Add a thin sausage
can use an edible ink pen to draw in
of dark grey paste around the top and
the detailing.
sides of each eye.
34 To make the antlers, take two

large pea sized balls of dark shadow
grey paste into sausages. Use your
ingers to gently tease and split one
end of the sausage in two. Press a
ball tool into the forehead and then it
33 Trim away the pointed end of the the antlers.
egg and replace with two pea sized
balls of white and a slightly larger
ball of white pressed together. Add a
small ball of dark shadow grey paste
for the nose.
Top Tip
35 Shape two large pea sized balls 36 Pinch the base of the ears to form
Adding edible varnish to the
of shadow grey into cones. Repeat a point. Push a ball tool into the head
paint will ensure the paint doesn’t
with two much smaller cones of white. and attach the ears. Draw lines over
smudge when you touch it, but you
Attach the white to the grey cones the antlers with the Dresden tool.
have to make sure you rinse your
and then press to combine with your Paint the pupils with the black edible
paintbrushes well afterward.
ingers. Push the bulbous cone tool into paint. Glue the head in place at a
paste to create the inner ear. slight angle.
Adapt template size to suit your cake.

TULLE
CHRISTMAS TREE
Piping Cornelli (wiggly lines to you and I) onto tulle (netting) is an old technique
but it stands the test of time. Here it has been used to create a simple yet striking
Christmas tree. The 'trunk' of the tree is a long cake pillar which is fine to insert into
your cake as it’s made of food grade plastic. The other winning aspect of this design
is that although effective, it is also quick to assemble – my little gift to you at this
hectic time of year, Happy Christmas! x
6 Pipe a little royal icing around the top

Cake artist: edge of the pillar.
Carol Deacon
YOU WILL NEED
3 Poke the cake pillar into the dummy
EDIBLES: making sure that it stands straight and
 20cm (8in) iced cake
 1 sheet wafer paper securely upright.
 1 tbsp white royal icing
 edible gold balls
 1 tsp icing sugar
EQUIPMENT: 7 Pick up the netting and place the

 25cm (10in) square board
 20cm (8in) square cake card centre straight away onto the top of the
 airbrush pillar allowing the tulle to fall into pleats.
 Dresden tool
Do not leave the icing on the tulle to dry
 strip cutter
 2.5cm (1in) heart cutter out before assembly.
 5cm (2in) rectangle cutter 4 Cut out a circle of tulle. It needs to
 smoother
 palette knife be about 36cm (14in) in diameter. Your
 knife cutting doesn’t have to be 100% perfect
 ruler
 microwaveable bowl so don’t stress about being really
 cocktail stick precise. I used a dinner plate as a guide.
8 Pipe a dot of royal icing onto the tree

and carefully stick an edible gold ball
onto it. Continue around your tree.
1 Trace the star shape onto a bit of

edible wafer paper and cut it out. 5 Pipe squiggly lines all over the netting.
9 If it’s dry, stick the star upright on

Top Tip the top of your tree. Put a little ball of
Your royal icing should be soft enough sugarpaste behind it to add support
to low through the nozzle easily but if necessary. Spoon a little icing sugar
2 Stick edible gold balls onto the star should still hold its shape. Add a little 'snow' around the base of the tree and
with dots of royal icing then leave to dry. water if needed. add a ribbon around the cake.

BEGINNER
Cornelli piping
Icing on tulle

COMFORT BAKER
ORANGE AND POLENTA CAKE

Blueberry
This moist Italian inspired cake, bejeweled with blueberries, is more pudding
than cake, especially when served with a spoonful of mascarpone flavoured
with your favourite orange liqueur.
From www.seasonalberries.co.uk
YOU WILL NEED
FOR THE CAKE:

 125g (4½oz) butter, at room 1 Preheat the oven to 170°C (150°C 5 Mix 50g (2oz) of the remaining
temperature fan assisted), Gas Mark 3. Grease and sugar with 3 tbsp of orange juice
 125g (4½oz) caster sugar base line a 23cm (9in) springform together in a bowl. Remove the cake
 1 orange, grated rind and tin. Add the butter and sugar to a from the tin and put on to a cooling
3 tablespoons of the juice large bowl or food processor then add rack, peeling away the lining paper
(about ½ an orange) the orange rind and beat together and set the rack over a plate.
 75g (3oz) polenta until light and fluffy. Skewer the top of the cake then
 75g (3oz) self-raising flour 2 Mix the polenta, flour, baking drizzle over the orange syrup
 1 teaspoon baking powder powder and ground almonds in and sprinkle with the pistachios.
 50g (2oz) ground almonds a bowl. Gradually mix alternate Leave to cool.
 2 medium eggs, beaten spoonfuls of beaten egg and the 6 When ready to serve, mix the
 1 tbsp orange flower water, polenta mix into the creamed butter mascarpone with the grated rind
optional and sugar and beat well after each of ½ an orange and the rest of the
 150g (5oz) blueberries addition until smooth once more. sugar then gradually mix in 2 tbsp of
3 Stir in three tablespoons orange orange juice and the liqueur.
TO DECORATE: juice and the orange flour water, if 7 Transfer the cake to a board,
 75g (3oz) caster sugar using. Spoon into the lined tin and top with extra blueberries then cut
 1 orange, grated rind of half and sprinkle the blueberries over the top. into thin slices. Serve with spoonfuls
5 tablespoons of the juice 4 Bake for about thirty-five minutes of the mascarpone mix.
 a few pistachios, sliced until the cake is well risen, cracked
 250g (9oz) mascarpone soft cheese slightly on top and a skewer comes SERVES: 8-10
 2 tbsp orange liqueur out cleanly when inserted into the PREP: 30 minutes
 extra blueberries to decorate centre of the cake. COOK: 35 minutes

SNOWELLA IN HER
CHRISTMAS JUMPER
I hope you enjoy this cute tutorial, you could make several snowmen making
different Christmas jumpers and arrange on a freshly iced Christmas cake!
PREPARE YOUR BOARD indent on the face for the eyes to
be placed.
Cake artist:
Sarah Lou Smith 1 Knead and roll out the sugarpaste.
Lay over the board dampened with a 5 Using the spoon end of your
YOU WILL NEED little water or edible glue. Using the Dresden tool, with the lat end
smoother, smooth out the paste and facing upward, press in the holes
EDIBLES: trim the edges. Set aside to dry. for the eye sockets.
 250g modelling paste: white MAKING THE BODY

(Saracino)
 65g modelling paste: red (Saracino)
 1g modelling paste: orange (Saracino)
 2g modelling paste: black (Saracino)
 2g modelling paste: green
6 Using the pointed end of the
 edible dust: pink
2 Weigh out 85g of the white modelling Dresden toll, make a hole in the face
 230g sugarpaste: white paste, knead it and roll into a smooth where the nose can be attached.
(to cover the board) ball. Whilst rolling, apply a little
 edible paint: white (Magic Colours) pressure into the base of your cupped
hands and thin out the top part of the
body to create a cone shape.
EQUIPMENT:
 20cm (8in) round board MAKE THE HEAD
 spaghetti (or your choice of skewer)
 rolling pin
 smoother 7 Using your thumbs, gently press
across and upward on the face to
 ribbon
create the cheeks.
 Pritt Stick or double-sided sticky tape
3 Knead and roll 30g white modelling
 scissors paste into a smooth ball. Place the
 knitted imprint sheet head onto foam egg crating to stop
 holly cutter the back of the head becoming lat.
 5cm (2in) circle cutter

 Dresden tool
 tiny ball tool (I used a nail art tool)
 ruler 8 Using the pointed end of the
Dresden tool, add two small dots to
 knife
the corners of the mouth to give you
 dusting brush
4 Using the side of your little inger, a guide to cut out the mouth. The
 cornlourforrollingout place it half way down the ball and corners of the mouth should be level
 egg crating rock from side to side to create an with the centre of the eyes. ➜

BEGINNER
Knitted Effects
Character
Modelling

MAKE THE HOLLY
9 Using a sharp knife cut in the mouth 14 Add a little water to the eye 19 Roll out the green modelling
from each dot. sockets and add each eye. paste and using the holly cutter, cut
out three holly leaves. Attach to the
ADD THE SUPPORT TO THE BODY
jumper, then roll three tiny balls of red
paste and add to the centre of the
holly leaves.
CREATING THE KNITTED EFFECT JUMPER
10 Press the spoon end of the Dresden

tool, lat side up into the mouth and
pull down to open the mouth. 15 Insert your choice of support
(spaghetti or a skewer) into the body
using a twisting motion so as not to 20 Using a knitted efect impression
distort the body shape. mat, place this over the top of the
jumper and using a rolling pin or
smoother, press it into the paste to
mark it.
11 Using 0.25g of orange modelling

paste, roll a small ball then use your
inger to thin down one end while
rolling to create the carrot shape.
Using the pointed end of your Dresden
tool, mark in a few lines to make the 16 Using your chosen support twist it
carrot look more realistic. into the bottom of the head, around
1cm into the head. 21 Cut out a rectangle shape for
the jumper. Fold over the top of the
jumper and gently press it down.
ADDING THE RIDGES
12 Make the hole you created a little

larger if you need to, add in a little
water, then push in the fatter end of 17 Attach the head to the body using
the carrot into the face. a little water.
ROLLING THE EYES MAKE THE JUMPER
22 Using pointed end of your Dresden

tool, mark in ridge lines across the
collar, a line to create the hem and
13 Roll out two tiny balls of black 18 Weigh 50g of red paste, roll out on ridge lines along the hem. Repeat for
sugarpaste for the eyes, make sure a cornlour dusted surface until it is back and stick on, overlapping the
they will it into the holes you created. around 3mm in thickness. sides but do not stick them down.

CUT IN THE SIDES OF THE JUMPER
to each eye. Make sure that you add
the dot in the same place on each eye,
so that they look even.
27 Bend arms at the elbows then

cut two rectangles of the red jumper
23 Using a sharp knife, cut in a line paste for each arm.
down the sides of the jumper and 32 Mix a tiny dot of red paste to 1g of
remove the excess paste. white paste to create a pink colour,
SMOOTHING THE SIDES roll a tiny ball and latten, then add into
the snowman’s mouth.
28 Wet the arms and wrap the

paste around, cut in the paste
where it overlaps on the inside of
the arms. Using pointed end of your
Dresden tool, mark in a cuf and add
24 Smooth together the cut edges of in rib details. 33 Roll out two tiny balls of black
the jumper. paste, then roll them out in a thin
sausage and attach using a little water.
MAKING THE ARMS
25 Weigh out two 7g balls of white 29 Cut arms at an angle to the body 34 Roll out remaining red paste and cut
modelling paste for the arms. Roll the then attach with a little water on the a 5cm (2in) circle, smooth the edges
balls out into a sausage shape and front and hold in position for a few of the circle with your inger. Attach to
press down one end of each arm with seconds, so that she is holding her the top of the snowman’s head. Push
your inger to create a spoon shape. thumbs up, up parts of the rim to create the look of
movement on the hat.
30 Use the imprinting mat to add on

knitted patterns to any areas where
the pattern has been lattened.
35 Weigh out 5g of red paste and roll
into a ball. Place on work surface and
26 Cut in a ‘V’ shape on each hand smooth the ball downward to create
with the thumb facing upwards (do the half sphere shape. Attach the top
two opposites so that you have a left of the hat. Roll and cut a long thin
and right hand). Using your ingers, strip of paste, add a little water around
smooth other the cuts then bend the rim of the hat and wrap the trim
ingers over, so that the hands look 31 Add a small amount of paint to the around, overlapping the two ends at
like they have their thumbs up. ball tool and add a small dot of white the back of the hat.

INTERMEDIATE
RKT
Modelling
Chocolate
Coconut Snow
WINTER
FOX
Modelling and sculpting is a very personal process. View this tutorial as a template rather
than a rigid guide and use these steps to help develop your own skills
and personality when sculpting character models.
If helpful, print off photos of your subject and use them as reference as you sculpt. This fox
is made on a RKT base and could be used as a topper but you could scale it up and make a
larger fox from cake. Either way have fun!

as you carve keep a nice pointy muzzle.
I also carved into the base of the body
a little bit, in between the legs. The ine
tuning of the shape will be done with
the sculpting mix, this is merely a base
to work on. Having said that bear in
mind that paste will add thickness so
Cake artist: best to be on the slightly smaller side
Zoe Burmester for the RKT base if you are unsure.
YOU WILL NEED 2 Form a teardrop shape of RKT and

shape around the pole about ¾ of the
EDIBLES:
 500g Rice Krispy Treat (RKT) way up.
 75% modelling chocolate (white)
mixed with 25% white sugarpaste
(approximately 800g total weight)
 5glowerpaste:white
 30gsugarpaste:green
 confectioner's glaze
 petaldusts:pumpkin,
sunlower,ridinghoodred,
chocolate,black,snowwhite,
petalrouge,
apple green
www.shesto.co.uk/cake-crafting/
magic-colours/sets-4/
 vegetablefat(suchasTrex) 6 Take your chocolate and sugarpaste
 cornlour 3 Roll another smaller ball for the mix. You could do this with pure
 rejuvenator spirit or food grade alcohol
head and then form into another rough modelling chocolate, but I add
 edibleglue
 vermicelli noodles teardrop shape. Add to the body. in some sugarpaste to make the
 wafer paper (white) and shredded chocolate go further.
coconut The beauty of chocolate is that it
EQUIPMENT: seams together so well, so gives lots
 15cm(6in)roundcakeboard of time to perfect sculpting. I wrapped
 8mmwoodendowel:approximately the head in clingilm to avoid getting
20cm
crumbs in the paste, then rolled out
 hot glue gun
 decorativeribbontoedgetheboard a large ball of paste and wrapped it
 sharpkitchenknife around the body of the fox. Trim the
 clingilm excess of the back and at the base
 InnovativeSugarworksminisugar
shapers(irm)
with a scalpel and use your hands to
 self-healingcuttingmat smooth the paste onto the RKT base.
 scalpel
 rolling pin
 assortedfoodsafebrushes
4 Now ill in the neck area and add extra COVER WITH MODELLING CHOCOLATE MIX
 wool jumper impression mat (or RKT to one side to create the curve of
similar texture mat) the sitting fox.
BUILD YOUR CHARACTER'S STRUCTURE
1 Take the board and mark out a central

hole using a screwdriver or similar.
Push the wooden dowel into the drum 5 With a sharp knife reine the shape. 7 Roll two logs of paste, tapering them
until tightly secured. Use hot glue if Remember that foxes have quite small slightly at one end and arrange them
required for extra stability. heads in relation to their bodies, but as the front legs as shown.

you could equally texture the tail in
the same way as the rest of the fox.
Your choice!
MODEL THE HEAD
8 Smooth them into the body using

either your inger or a silicone tool as 12 Now roll a small ball of paste to
shown. Remember that the bottom of make the other exposed foot. Shape it
the feet should protrude out from the into a teardrop placing the narrow end
body slightly, so you are concentrating by the exposed thigh. As before use 16 Once happy with the body and
on blending the top half of the legs only. your tool to create the paw shape. tail texturing, now roll out another
At this stage I also use my ingers to ball of paste and cover the head area.
create a ridge on either side of the Remember to remove the clingilm irst!
body shape to mark out where the
hind legs of the fox are. Use your
ingers to shape the legs slightly and
push out little feet.
13 Roll a ball to the size of the fox's

chest area and roughly shape it into a 17 Use a small ball tool to create the
triangle. Place this above the legs as eye sockets.
shown and blend in. This will create
extra fur.
9 Take a tri tip chisel tool (or blade
tool) and push three lines into the feet
to create paws.
18 Take the white lorist paste and

roll into two small eyes, sized to it the
14 Use the tri tip chisel to now make sockets. Ideally these eyeballs will be
10 Take a ball of paste and roll into a soft fur marks all over the fox’s body. dried and hard before you use them,
fat log, tapering at both ends. This will Hold the tool at the angle shown and otherwise handle them gently. At this
form the tail. The size of the log will be make short marks all over. Remember stage I roll two balls of paste which I
determined by the size and dimension to angle the fur in the right direction shape into rough triangles and place
of your fox, but mine was about 90g on each part of the body to create in position for the ears. We will work
of paste. some movement. on them later, but it helps to see them
in place whilst sculpting the face!
11 Add the tail, curving it round the

right-hand side of the fox and shape 15 Take a piece of tightly scrunched
it accordingly. You will be able to foil and use this to create a rougher 19 Take extra pieces of chocolate
blend it into the body with the heat texture over the tail. I preferred this paste and begin to build up the
of your ingers. contrast to the fur on its body, but eyebrow area as shown. ➜

27 To colour the fox I used a colour
20 Use your ingers or a tool you feel 24 Work on blending the ears into palette of yellow, pumpkin orange,
most comfy with to blend them into the head, assuming you are happy red and brown. To begin with I mix
the brow area. I use the tiny ball tool with their size and position. Alter the yellow with a little orange and a
to help create the almond shape of as required. I use my thumb and little brown.
the eyes. foreinger to hollow out the middle of
the ear to shape it, then use my ingers
to thin the edges of the paste, keeping
it thicker at the base where it meets
the head. Curve the shape of the ears
depending on the character of
your fox.
21 Now if needed create some extra

width on each side of the fox’s head, 28 Use a lat brush to begin applying
by adding a little pad on each cheek. the irst layer of colour. Leave the chest
These extra pieces will create the area, tip of the tail, nose and mouth
fur on the sides of the fox’s face. As and inside of the ears free from colour.
before blend in with your ingers.
25 Once the face is sculpted use the tri

tip chisel to texture the fur as before.
Don’t worry about the neck area as this
will be covered by the scarf.
ADD SOME COLOUR TO YOUR FOX
22 Use the tri tip chisel to draw a line

horizontally in the muzzle area. As you
push the tool into the paste, a mouth
will begin to form. The longer you
make the line, the more the fox will 29 Mix up orange and brown with
look like it is smiling. a touch of red and use this richer
colour in the shadows. So in between
26 Now I know this looks weird (!) but the legs, around the eyes and at the
you need to give the model a thorough base of the tail.
covering in Trex. The reason for this is
that it allows you to apply dust colour
and remove it should you need to.
You can of course colour your model
without it, but go lightly as you will
not be able to remove any misplaced
23 Use the pointed chisel to create colour easily, without that fat barrier.
two nostrils, then use the side of the The Trex will eventually dry matte, or 30 Carry on building up the colour,
tool to very gently create a 'v' shape you can speed up the process after being careful with where you add the
with the point starting under and in the colouring by patting the sculpture in darker shades. I also added in lashes
middle of the two nostrils. cornlour tied in a muslin. of red mixed with brown and streaked

MAKE A SCARF
it through the tail. Remember if you Tuck in or disguise any joins. Use the
don’t like it, you can wipe it of with a side of the pointed chisel tool to subtly
tissue or cotton bud. Once happy with blend in the scarf, soften the edges
the fox colour, take chocolate brown into the neck area and to create a little
dust and apply it strongly to the paws movement by rippling the fabric.
and halfway up the legs. Also add it to
the tips of the ears.
34 To make the scarf we need to
texture the fondant to look like wool
or similar.
If you have an appropriate texture mat,
use it or if not (as in my case) have a
look to see what you could use and be
resourceful. I used a non-slip drawer liner!
39 Mix apple green and chocolate
petal dust and gently rub this into the
creases of the scarf to add deinition
31 Finally go in with black and edge and stop the scarf looking ‘lat.’
the paws and tips of the ears. To paint
the nose and around the eyes, use
either a pre-mixed black paint with 35 Roll out some long logs of green
a very ine brush, or create your own sugarpaste and roll them lat as shown.
using the dust and alcohol. As you are
painting a very small area it shouldn’t
bead on the chocolate.
40 Break of little pieces of vermicelli
noodles and add them into the muzzle
and some by the brows to create
whiskers. Either leave them white or
36 Texture the strips by pressing in you can dust them black.
your chosen texture mat and then cut
two long strip and two short strips
approximately 1cm wide. On the shorter
strips use a scalpel to make short
regular incisions to create a fringe.
32 For the eyes mix yellow dust with
alcohol and paint a block circle on each
eyeball. Leave some exposed white
area. Edge the rim of the yellow circle
in brown and use the alcohol on a ine
brush to gently blend the two. With the
black paint, paint a cat’s eye shaped
pupil in the centre of each eye.
37 Use water or edible glue to attach
the irst short strip of scarf as shown.
41 To inish of the tableaux you can

cover the cake board with white
sugarpaste and then in edible snow,
even adding some to your fox. My
snow is made by combining shredded
33 Dust the lips and cheeks of the fox wafer paper with dried coconut,
with petal rouge dry dust. Dab on a 38 Wrap the two long pieces around blended in a cofee grinder and held in
little confectioner's glaze to the nose the fox’s neck and add in the last short place by sugar glue. Or you could use
and eyes to make them look shiny. piece tucked in over the top of the scarf. royal icing as snow instead!

TASTE THE RAINBOW
We are surrounded by images in the media of airbrushed models, with the
most contoured body and faces; we look for perfection in everything we see.
It’s no secret, us ladies and some men, shovel on layer after layer of makeup, (some you
could argue don’t know when to stop) bronzers, highlighters and spray tans to make
us look more polished, more attractive and to make our best bits stand out. Here is my
suggestion in our quest for cake perfection, use your skills as a makeup artist and your
eye for perfection and transfer them to cake, make sure every bake will never leave your
side without airbrushing out the flaws, a full face of makeup and a six pack too!
By Laura Dodimead
STAND OUT IN A CAKE CROWD Airbrushing is something I have being posted on social media then feel
Every week I browse the aisles of taught for a good few years. I love free however if you want to stretch
supermarkets, always checking out my classes, they are full of amazing your creativity to the max and really
what celebration cakes are full of creatives that want more from their get people to take notice and your
added preservatives and E numbers cakes. They want to elevate to a new number for future orders then dig out
amongst other nasties that are on level, they want to leave at the end of that airbrush someone bought you
trend and enticing the unknowing the day blowing rainbows out of their as a Christmas present that has lived
public for just £8.99! noses from inhaling multi coloured at the back of your baking cupboard
Having a family myself and two food colour! Being an airbrush tutor, for three years. Grab some paper and
daughters that want whatever is in I meet people at the beginning of the have the confidence to pull the trigger
fashion from one week to the next… day and no joke they look like a rabbit and allow the rainbow tones to fill
I understand that £8.99 for a fully caught in headlights... so petrified, your kitchen, nostrils and A4 sheets...
decorated birthday cake is a bargain. so apprehensive, so confused about it will blow your mind.
Colin the caterpillar once graced our picking up this little buzzing machine
party tables on many an occasion not realising that with the smallest of WHERE DO YOU START?
before I began my soul giving passion direction and practice that this could What if you make a mistake? I know
for cake decorating. Don’t get me be the start of a beautiful flourishing this will be running through your
wrong, Colin is a great guy, he tastes friendship that will allow them to head. Take a deep breath and let me
okay and he always has a smile on his produce the prettiest and fastest cakes answer all your questions...
face, his Smarties are always shiny of their lives. There are countless brands of
and he even has a girlfriend ‘Connie’ As adults, the thought of learning airbrushes out there. If you are a
but there’s something missing with something new can be very daunting, beginner the smaller more compact
Colin, Connie and all the other wonky, but to grow we need to push ourselves compressors are good and far less
lumpy, under filled, uninspiring cakes out of our comfort zones and into scary then the larger airbrushes
- they are flat, lifeless, one dimensional the firing range of a spray that will with countless buttons and knobs.
and if I’m honest very disappointing brighten up your cake world. A couple of the brands I use are the
for a child’s fiercely wild imagination. new airbrushes from Spectrum Flow
The quickest, most cost effective FAST FINISH and Squires Kitchen. The Squires
way to bring your cakes to life and To run a successful and commercial airbrush is quite robust and has more
elevate them to the highest standard business you need to be able to turn settings but most definitely worth the
is if you invest in a little gadget, cakes around fast and effectively. investment. Shesto has a fab range
a little bundle of joy, my go-to, Airbrushing allows you to do this in and so does The Airbrush Company.
my rock… my absolute can’t live the speed of light, okay not that quick Most importantly, before you start
without as a cake decorator item, my but pretty sharpish. A lot of cakers airbrushing, cover your surfaces!
airbrush! I think it would be the one think ‘why airbrush something when The downside to airbrushing is it gets
item I would bring to a desert island you can just buy the sugarpaste pre everywhere and I mean, everywhere.
with me, who needs food when you coloured?' Well, if you want your cake So use a cardboard box to sit your
can spray rainbows everywhere?! to blend into the millions of cakes cake in while you spray.

SWEET TALKING WITH
Before you even contemplate Block colour airbrushing isn’t where Spectrum Flow have just released
spraying onto cake, grab some paper it ends, I mainly use my airbrush some food colour wipes that as if by
and practice. Test all the compressor for highlighting, low lighting, magic remove the blunder to allow
modes, from close up and far away contouring, shading, creating depth you to rectify and salvage your cake.
and just play and play some more and vibrancy to my cakes, models and So there you have it, a little run
so you get to know it intimately... foliage… the possibilities are endless. down of the wonders of airbrushing.
now I’m not suggesting dinner Angles play an extremely big part There is so much more to know and
and drinks but just spend time in creating a successfully airbrushed learn and I would definitely advise
understanding how and why the cake, be a millimetre out and it is you to attend an airbrush class if you
trigger pull back it so important. game over! can as there’s nothing better than a
For years I have been telling people hands on lesson with a pro. It’s an
WHAT CAN I DO WITH ‘if the worst happens and you spray investment in a skill set that will speed
AN AIRBRUSH? the wrong section, or use the wrong up your cake making and allow you to
Airbrushing allows you to cover a colour , unless you hide it under a take your already amazing creations
cake in white (which is more cost strategically placed bloom there is no to another level and new dimension.
effective) and then layer colours, way of salvaging your mistake and
stripes and other patterns so no two you then have to strip your cake and Happy spraying!
cakes will ever be the same. start fresh’, until now…
TREAT YOURSELF
THIS CHRISTMAS
Spraycraft SP30/CDK £100

Airbrush kit £150 www.shesto.co.uk
www.squires-shop.com
Spectrum Flow £99.99

www.thecakedecoratingcompany.co.uk
Sparmax ARISM Mini Kit £179

www.airbrushes.com
Portable spray booth £104.99

www.shesto.co.uk

GET THE LOOK with
Holly wreath cupcakes

Create a chic and festive holly wreath centrepiece with Culpitt Metallic modelling pastes.
These simple to make cupcakes are the perfect addition to any Christmas gathering!
YOU WILL NEED

EDIBLES:
 Culpitt Metallic Modelling Paste
- gold, ruby, copper
and Rose Gold
 Colour Splash dust -
matte white.
 8 cupcakes
 buttercream
EQUIPMENT:
 Decopac piping nozzle
No. 864
 Cake Star disposable

piping bags
 gold foil baking cases
 Cake Star rolling pin with guides
 single holly leaf 3 set
1. Colour the buttercream with Colour

Splash matte white dust.
2. Fit the No 864 into a piping bag

and then fill the piping bag with the
white coloured buttercream.
3. Pipe the cupcakes with the white

coloured buttercream. Start in the
middle of the cupcakes and swirl to
the outer edge, until the cupcake top
is completely covered.
4. Roll out the gold, copper & rose

gold modelling paste using the
smaller guide on the rolling pin.
5. Take the largest holly cutter from

the set and cut out leaves from
each modelling paste. You will need
approximately twelve holly leaves
per cupcake.
6. Pinch off three small portions of 7. Arrange the gold, copper & rose 8. Finish by adding three red berries
ruby metallic modelling paste and roll gold holly leaves randomly onto the into the centre of the holly leaves.
into balls, just slightly smaller than the top of your cupcake and push them
size of a pea. gently into the buttercream to secure. 9. Arrange the cupcakes into a ring to
form a Christmas wreath!.
www.culpitt.com

BEGINNER
Modelling on a
Skewer
Harlequin Board
VINTAGE
NUTCRACKER
A super cute nutcracker cake topper that you
can make ahead of time to decorate
your Christmas cake.

Cake artist:
Karen Keaney 6 Use a ball tool to create two holes
for the eyes and make a triangle to
YOU WILL NEED 2 Push the modelling chocolate onto create the nose.
a skewer and use a tool to make an
EDIBLES: indentation down the centre to create
 650g modelling chocolate: white the legs.
(Vera Miklas)
 200g sugarpaste: red (Satin Ice)
 200g sugarpaste: white (Satin Ice)
 200g sugarpaste: black (Satin Ice)
 150g sugarpaste: green (Satin Ice)
 small gold dragees
7 Cover the legs with green
 airbrush colour: black and pink
sugarpaste.
(Spectrum Flow)
 gold highlighter dust (Cake Lace)
 edible glue
 alcohol 3 Make a rectangle of modelling
 confectioner's glaze chocolate to create the torso.
EQUIPMENT:
 skewer
 small polystyrene ball
 2 x 6in cake boards
8 Cover the torso with the red
 Dresden tool
sugarpaste, keep the join to the back.
 paintbrushes
 knife
 airbrush
 diamond impression mat
 rolling pin 4 To create the head, cover the
 2.5cm ribbon: black polystyrene ball in modelling
 dummy chocolate.
BUILD YOUR MODEL

9 Trim of the excess and smooth out
the seam at the back.
1 To create the legs roll some modelling 5 Place the torso and head onto 10 Roll out two cylinders of red
chocolate into a cylinder shape and trim the skewer and place upright into a sugarpaste for the arms. Leave to
of the edges. dummy. irm up a little.

11 Roll out some white sugarpaste 15 Roll out a long strip of black
and cut a tapered rectangle. Attach to sugarpaste and use a knife to create
the torso as shown. fringing. 19 Attach some dragees to the
cufs also.
12 Cut two thin and two slightly

thicker strips of black sugarpaste and
attach the thinner strips each side of 20 To make the beard roll a teardrop
the white rectangle and the thicker 16 Attach the fringing around the top piece of white sugarpaste and latten.
one around the waist. of the arms as shown. Use a ball tool to Creature texture by making lines with
create indents in the torso and attach a Dresden tool.
the dragees with edible glue.
13 Attach the thicker strip at the 21 For the moustache, roll two small
bottom of the torso as shown and 17 To make the hands roll a ball of teardrop shapes from the white
arms with edible glue. black sugarpaste and cut in two. sugarpaste and texture the same as
the beard.
14 Roll two oval shapes out of black 18 Attach the hands with edible glue. 22 To create the hair roll out some
sugarpaste and attach to the top of Use some green sugarpaste to create white sugarpaste and texture with the
the arms with edible glue. the cufs. Dresden tool.

23 Attach all the hair with edible glue. 27 For the hat, roll a ball of red 31 Use some pink airbrush colour to
Roll two balls of black sugarpaste sugarpaste and flatten on one side. create rosy cheeks on the figure.
for the eyes and two small balls from
CREATE A HARLEQUIN CAKE BOARD
white sugarpaste to create the light
reflection in the eyes.
28 Make a round indent in the 32 Glue 2 x 15cm (6in) cake boards

centre of the rounded side and together and create a hole in
create some lines using the the centre.
24 For the eyebrows, make two more Dresden tool.
small teardrops of white sugarpaste
and texture. Attach to the face using
edible glue.
29 Attach the hat to the head 33 Cover the board with white
using edible glue, roll a ball from sugarpaste and use the diamond
black sugarpaste and attach using impression mat to create the pattern in
25 Roll two strips of black sugarpaste edible glue. the sugarpaste.
and attach one to each leg using edible
glue as shown.
26 Use black sugarpaste to make 30 Use the black airbrush colour to 34 Paint some of the diamonds using
the brim of the hat and attach with create some shading to give a vintage black petal dust mixed with alcohol.
edible glue. feel to the figure.

Top Tips
A little black airbrush gives a
vintage feel to objects.
Use alcohol to clean your brushes

after using confectioner's glaze.
35 Create some shading using the 37 To make the feet, roll two balls of
black airbrush colour. Leave to dry. black sugarpaste and attach to the
board using edible glue.
PAINT THE FINAL FINISHES
36 Put some edible glue on the 38 Paint the hat brim, eyes, shoes, 39 Paint the fringe with gold dust
underside of the legs and put the shoulders and belt with mixed with alcohol. Attach the ribbon
skewer into the hole created in confectioner's glaze. to the board edge.
the boards.

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Airbrushing With
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The PME airbrushing kit has
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products this year. You can use it on white and blue
absolutely everything, from sugar Edible gold glitter (£2.65 each)
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cakes and plaques. It’s easy to use Mini frosted berries plunger set of 3
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and a stunning way of building up
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colour and creating natural textures, modelling paste
whilst having a bit of fun. As long as (£3.60)
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Christmas tree
We created this winter wonderland cutters, set of 5
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You can learn how to airbrush this
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Want to learn how to make this

adorable airbrushed reindeer?
Check out our Cake Craft
World YouTube page for a
free tutorial!
40 | December 2018
SPONSORED BY:
New Products We Love!

More than just a ball and doll pan
PME’s half ball pans come in
three sizes and we’ve used
them to make these adorable
festive characters, perfect for
the Christmas season. You can
buy them as a set for £19,35 or
individually for £4.15 (small) £6.79
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in two sizes and we used the CDTV have teamed up with some of the
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can complete the look by using a tutorials. Our partners include: Le Cordon
coloured board and sparkly topper, Bleu, Squires Kitchen, The Renshaw Academy
available on our website. and Delicious Occasions. We have hundreds of tutorials
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asking which gold Coming up on CDTV
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do is add water, mix Membership starts at £6.45 a month, so what are you waiting
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Sign up to our newsletter for the latest products and offers at www.cakecraftworld.co.uk
Follow us on Instagram: @cakecraftworld Facebook: @cakecraftworld and YouTube for ideas,
tricks and techniques.
December 2018 | 41
INDIVIDUAL CHRISTMAS
CAKES
Christmas is coming! Surprise your guests with these simple to make individual
cakes for everyone at your Christmas dinner table! You can decorate them with
festive motifs and handmade and handwritten sugar tags.
Please note: for this tutorial, your

cakes should be covered and
in place.
Cake artist: 4 Using a 00 brush and EdAble Art

Enrique Rojas paint bronze colour, hand write MERRY
CHRISTMAS and your chosen name
YOU WILL NEED onto the tags as shown.
EDIBLES:
 sugarpaste: white 1 Start by making all the sugar leaves,
 flower paste: white sugar tags and eryngium centres so
 edible paints: bronze (EdAble Art)
 edible colour dusts: merlot, gold and that they dry overnight.
copper (Faye Cahill)
 edible colour dusts: green, yellow MAKE THE PLACE NAMES
and burgundy
 rejuvenator spirit
 Shell and Shine spray
 royal icing: white
 cornflour for dusting 5 Use two different script fonts if
EQUIPMENT: possible. Leave to dry onto a foam
 non-stick mats pad overnight.
 rolling pins
 knife
 universal leaf cutter and veiner
MAKE THE ERYNGIUM
 eryngium centre mould
[Sugar Art Studio]
 ball tool
 pliers
 floral wires: 22 and 28 gauge
 brushes: no.00 and no.8
 grooving mat
 foam pad 2 Roll some flower paste thinly.
 small flower picks x 6
 piping nozzle: round 1.5 6 Roll some white flower paste
 stencils: snowflake, cherubim onto a small ball to fit inside the
and crown eryngium mould.
 airbrush
 11.4 x 10 x 7.5cm (4.5 x 4 x 3in)
triangles/slices of cake by 7.5cm (3in)
deep - you need six for this tutorial
3 Using the bell and a boot cutters, 7 Insert a 22 gauge wire and leave
cut three of each shape. to dry. ➜

BEGINNER
FRIENDLY
TECHNIQUES:
make gold paint,
stencilling, royal
icing, leaves,
moulds, wiring

ADD A ROYAL ICING FINISH
12 Repeat these steps for all six

leaves. Leave to dry overnight.
8 You need six for this tutorial. 17 Attach the snowlake stencil to one
side of the cake, with sterilised pins.
13 Dust the leaves with edible

dust colour.
18 Spread some royal icing onto
9 Paint the centres in gold, merlot the stencil.
and copper as shown and leave to dry
completely overnight. 19 Remove carefully and proceed to
do the cherub and crown on the other
sides as shown. Repeat these steps for
Enrique’s all six cakes. To add some fun, rotate
Top Tip the stencils on the sides. Leave to dry.
You can also play with this step and do

a pine cone variation.
14 Glaze leaves using Shell and Shine
spray and leave them ready for
assembling later.
MAKE GLAZED LEAVES
AIRBRUSH YOUR INDIVIDUAL CAKES 20 Fit a 1.5 nozzle to a piping bag and
ill with royal icing. Pipe dots on the
top side of the cakes as shown.
10 Roll some green lower paste.

Insert a piece of 28g lorist wire into
the leaf and thin the edges on a 15 Mix some gold dust with
foam pad. rejuvenator spirit and paint two of the 21 Repeat this for all six cakes.
cakes using your airbrush.
16 Repeat steps with two cakes in

merlot dust and two in copper. Spray
the cakes with Shell and Shine to 22 Insert a small posy pick and attach
11 Vein the leaf with the universal seal the dust and add some shine to the sugar tag with the eryngium centre
leaf veiner. the cakes. and leaf.

O
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Curved words
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Chocolate Light cocoa chocolate

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JOIN THE CONVERSATION
renshawacademy.com
Prices correct at time of going to press. February 2018 | 43
The CelticCAKERS
Book Review: A deeply satisfying read, this collection of tutorials takes you on
a cake journey of Ireland; meeting its authors who share their stories, recipes
and fabulous techniques as well as stunning imagery of their regions…
I now have to book a trip to Ireland and see these locations for myself! I would
highly recommend this tome as a little treat for yourself this Christmas, with
such a quirky mix of styles and step-by-step cake techniques, it is sure to
inspire and guide you on your own
cake journey!

BOOK REVIEW
Here we have an incredible extract fondant on the cake with an edible The dusts may not disintegrate
from the Seaside Wedding tutorial, glaze spray. Gelatin tends to suck all fully, although I like this effect.
this hard gelatin wave technique is of the moisture out of everything, Microwave the mix in bursts of no
stunning and we will be buying the so be careful and keep in mind that more than thirty seconds and stir
book so that we can recreate this humidity and moisture will affect it. until fully combined. The colour
divine coastline cake at home. may alter slightly - go with it.
It’s a good idea to leave this  2 tbsp gelatin powder Normally at this point, you would
gelatin-covered tier for last. Gelatin  8 tbsp warm water scrape off the foam, but we’re
is a finicky material. One minute  food colouring gel creating sea waves, so a little sea
it’s funky and firm, and the next foam is okay.
minute you’re dealing with a puddle In a bowl, mix together the gelatin Pour strips of the gelatin onto
on your cake. The only way that powder, warm water, and your acetate sheets. Allow to fully dry
I’ve gotten gelatin to work when food colouring. You can use food before attaching the waves to the
attaching it to cakes is to seal the colouring gel or petal dusts. glazed sugarpaste on the cake.
7 Stick the acetate sheets together and

wrap them around a dummy or cake
tin similar in size to the actual cake.
1 Select a couple of shades of blue to 4 Pour out strips of gelatin onto
mix with your gelatin powder mix. acetate sheets.
8 Allow to fully dry overnight

5 Spread out the gelatin before it (depending on humidity).
2 Add in the water and put in a starts to dry. Make two strips of The gelatin should be completely
little light blue colour (either dusts gelatin per acetate sheet. dry, falling off the acetate, and not
or gels). You will increase the shade tacky to the touch.
of blue in later batches.
9 Cover your cake board with a

light brown sugarpaste. Cover the
3 Microwave the mix and stir until 6 Add more blue colouring to the cake with a light blue sugarpaste
fully combined and until the gelatin gelatin to deepen the shade. similar to the gelatin. Sharp edges
completely disintegrates. Repeat for a third, darker shade. aren’t necessary here.

16 Overlap each layer, slowly
moving to the darker shades of blue
10 Once all of the gelatin strips are 13 For the darker shade of blue as you get lower.
fully dry, place them on the cake in gelatin, use a straight edge to cut
order of depth of colour. Place the these strips in a straight line. This
light ones on first, and overlap them shade will rest on the board.
with the darker ones.
17 Line the straight edge of the

dark blue gelatin waves so that they
rest against the brown base tier.
11 IMPORTANT! Coat the cake and 14 Paint a light coating of edible
cake board with an edible glaze or glue onto the cake top.
shellac. Spray two or three layers,
allowing each layer to fully dry
before spraying the next layer.
12 Cut the light and medium shades 15 Attach the lightest layer of
of gelatin strips in half lengthwise. gelatin waves to the edible glue. Available on Amazon. See them
These shades don’t need to be a Extend this layer over the edge if on Facebook @celticcakersbook
perfect line. you like.

Fro s t y fir trees
cake
watch
tutorial
videos using
these moulds
ke
www.katysuedesigns.com/frostyfirtreesca
M a d e
using
Katy Sue Designs Fir Trees Silhouettes Serrated V’s S Scrolls C Scrolls
Silicone Moulds Silicone Mould Silicone Mould Silicone Mould Silicone Mould
This cake has been created and decorated by Chef Ceri Grifiths using Katy Sue Designs Moulds
www.katysuedesigns.com Tel : 0191 427 4571 Connect :

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NO BAKE QUICK MAKE
Eton Mess SHARDS

Cake’s own Joanne Garwell made
this delicious treat for our team
Macmillan coffee morning and
we just couldn’t stop eating it!
Absolutely addictive and super
easy to put together, Joanne’s
darling daughter Keira loves to
make this for her teachers as a
thank you. So this Christmas,
make a batch for yourself, your
friends and your colleagues
and remember to
make a batch spare
as this is the most
moreish make
we’ve tasted in
a long time!
YOU WILL NEED:

 8 digestives
 3 meringue nests
 9 tbsp unsalted butter
 2 tbsp golden syrup
 2 packets dried fruit of your
choice (I used cranberries
and cherries)
 3 bars white cooking chocolate 4 Line a baking tray with baking
paper and add the mixture to the
HOW TO: bottom, making sure it is level.
1 In a large mixing bowl, 5 Melt white chocolate and pour over
smash digestives into tiny pieces the top.
with the end of a rolling pin. 6 Sprinkle with the rest of the dried
2 Gently melt butter and mix in fruit and one crushed meringue.
the syrup in a saucepan. Leave in the fridge overnight to set.
3 Add to the digestives half of 7 Cut into rustic shards and serve
the dried fruit and two crushed with coffee, store in a tin or bag
meringues. Pour the butter/syrup with a ribbon and give to
mix over and stir together. someone special.

FATHER CHRISTMAS
CAKE
This traditional image and darling festive blooms are brought up
to cake date with a clever geode frame.
COVER YOUR CAKE AND BOARD MAKE FLOWERS
1 Place your fruit cake on the

rectangular board, roll out white
sugarpaste and cover it including the
back as well.
Cake artist:
Veronica Seta
YOU WILL NEED 5 Twist a very small ball of green edible

porcelain around ive 33 gauge loral
EDIBLES: wires and bend the top of them. They
 fruit cake 20 x 28cm height 5cm
 1.5kg sugarpaste: white chocolate have to be very thin. Leave to dry. Take
(Cake & Cake) three bunches of white stamens and cut
 100g edible porcelain: red, white and them into two parts. Glue the stamens
green (Cake & Cake) or lower paste
 royal icing (Cake & Cake) together and leave them to dry.
 dusting colours: burgundy, lime,
aubergine, white, golden holly,
garnet, pink, lemon yellow, autumn 2 Roll out white sugarpaste and cover
gold, foliage green, forest green, red the 26 x 15cm board.
poinsettia (EdAble Art, Sugarlair and
Squires Kitchen)
 300g white nonpareils (Wilton)
 300g sugar crystals (Cake & Cake)
 600g isomalt (Cake & Cake) 6 Mould seven very small balls of light
 gold sugar for sugar lace (Cake &
Cake) green edible porcelain and make a
 confectioner's glaze hole in their centre. Let them dry.
 edible glue
 edible metallic gold spray
 art gel (Gina Assini)
 edible Father Christmas print
EQUIPMENT:
 rectangular board 20x28cm height
5cm
 rectangular board 26x15cm height
2.5cm (Deart Polistirolo)
 CelPad 3 Melt the isomalt in a pan until it
 hellebore and poinsettia cutters reaches 180°C. Let it cool, spreading it on
(Italian Sugar Art, JEM)
parchment paper in a baking tray. Place 7 Fix the ilaments and the stamens
 hellebore, holly and poinsettia
veiners (Roberta Seraini Veiners) in a plastic bag and break into small together with a small strip of pale
 paintbrushes pieces. Be careful with hot isomalt. It can green loral tape.
 ball tool
cause severe burns. Have nonpareils and
 cutter tool
 rolling pin sugar crystals ready to use.
 non slip mat
 20, 24, 26, 28, 33 gauge loral wires 4 Brush the royal icing on the board,
(Hamilworth)
 pale green and brown loral tape prepared in Step 2, and on the back
(Hamilworth) and the sides of the fruit cake. Sprinkle
 tinfoil
on the isomalt pieces, nonpareils and
 lower pics
 white stamens (A Piece of Cake) sugar crystals and when dry, spray
 bamboo dowel rods (Wilton) them gold.

INTERMEDIATE
TECHNIQUES:
Sugar Crystals,
Wired Sugar Flowers,
Berries
8 Make a sausage shape with white
edible porcelain. Roll over the paste
with a small rolling pin and on a
Celboard. Cut ive hellebore petals.
Insert a moistened 28 gauge loral
wire. Put the petal on a CelPad and
roll its edges with the ball tool. Vein it
and when dry, lightly dust the petals
mixing garnet, burgundy and white.
9 Proceed as in Step 8, cutting ive

hellebore leaves.
10 When dry, dust them golden

holly and foliage green. Dust their 12 Twist several small balls of green
edges and centre aubergine. Fix them edible porcelain around forty small
together with pale green lower tape. pieces of 33 gauge loral wires. They
have to be very thin. Let them dry. Dust
them golden holly and foliage green. 15 Rub the tips of thread against an
Fix twenty pine needles around a 24 emery board and dust them ruby. Dip
gauge loral wire with brown loral tape. their top in a bit of edible glue and
then in lemon yellow dusting colour
mixed with semolina. Bend a hook in
the end of 33 gauge wires. Attach a
tiny ball of pale green lower paste
to the hook and work the ball against
11 Dust the stamens and ilaments the wire to secure it well. Create a
lime and their edges mixing garnet, very slight point at the tip and at the
burgundy and white. Fix the hellebore base. Dust the buds with foliage green
petals to the centre of the lower with 13 Wrap ine white cotton thread mixed with yellow autumn.
pale green loral tape. Dust the tape eight times around two slightly parted
golden holly. ingers to create a loop. Cut a 33
gauge wire. Bend it to create a hairpin
shape through the loop of thread and
squeeze it tightly to hold the thread in
place. Repeat this method around the
loop with another three wires.
16 Tape the buds and the stamens
14 Use ine scissors to cut through the with pale green loral tape and then
thread to give short stamens to each tape them together into groups to
wire. Trim them shorter if needed. create an open centre. ➜

MAKE BERRIES
half a length of the leaf. Work the
lower paste at the base of the leaf
between your ingers and thumb down
onto the wire to create a paste-coated
section over the wire. Soften the
edges of the leaf with a ball tool. Vein
it. When dry, dust it golden holly and
inally foliage green. Deine the edges
17 Proceed as in Step 8 and cut the red poinsettia. Prepare three leaves.
various bract shapes using the various
sizes of cutters for poinsettia. Work the 25 Shape ifteen small balls for the
gum paste at the base of the bracts berries and with a pair of small scissors
between your ingers and thumb down cut the top of them. Make a hook on a
onto the wire to create a paste-coated 26 gauge loral wire, dip in edible glue
section over the wire. Use moistened and insert into the small balls. Let them
28 gauge wires for the smaller bracts dry well before ixing them together in
and 26 gauge wires for the bigger groups of three on a 20 gauge loral
ones. Dust the bracts red and deine wire and with loral tape.
the edges with foliage green. Prepare
three bracts for the smaller sizes, four 26 Colour the bottom of the berries
bracts for the medium size. 21 Tape together the centre of the mixing foliage green and autumn gold
lower, the medium and bigger size and the tops with aubergine. Dust the
bracts and the leaves with pale green holly leaves mixing foliage green and
loral tape. Dust the tape golden holly autumn gold. Dust their centre forest
and red poinsettia. green and a bit of gold. Glaze them.
Take three 26 gauge loral wires, wrap
them in some brown loral tape and
curl them to get decorative elements.
18 Tape together the centre of the

lower with the smallest bracts irst.
22 Make a sausage shape with the

lower paste. Roll over the paste with
a small rolling pin and cut out a leaf
using the holly veiner. Insert a 26 27 Fix the holly berries and leaves
gauge loral wire in the leaf. together on a 20 gauge loral wire and
using pale green loral tape. Dust the tape
23 Put it on a CelPad and roll its edges mixing foliage green and autumn gold.
with the ball tool. Put the leaf in the
19 Proceed with ive bigger size veiner and press. Prepare ten leaves. 28 Place the holly branch, the
bracts. Soften the edges with a ball hellebore and poinsettia on the 26 x
tool and vein each bract. 15cm board and in lower pics.
20 Roll out some 29 Protect your Santa’s sugar print by

light green brushing melted art gel. Spread a small
lower paste on a amount of gelatin on the front of the
Celboard, cut the fruit cake. Stick and centre the printing.
poinsettia's leaf Frame it with sugar crystals, isomalt and
shape and insert nonpareils as in Steps 3-4. When dry,
a moistened 26 brush it with gold. Place your decorated
gauge wire into the 24 Crease the tin foil and let the fruit cake on the 26cm board ixing it
ridge to support leaves dry on it. with bamboo dowel rods.

SPONSORED BY:
CHRISTMAS CHIC
YOU WILL NEED
WEDDING CAKE twenty medium leaves. Place onto the shape. Lustre the board and the pieces
EDIBLES: petal pad and curl the ends up using of the bow on both sides with gold
 Renshaw Ready to Roll
Extra sugarpaste: white the ball tool. Pin out white lower and treasure edible silk with a large dusting
 Renshaw Royal Icing modelling paste thinly and cut out four brush. Finish making the bow, attach
 Rainbow Dust- ProGel: cream
and grey or ive large and medium snowlakes. together with edible glue.
 Rainbow Dust: edible glue Allow all decorations to set. 5 Place bottom cake tier onto the board.
 Rainbow Dust Metallic Food Paint:
light silver 3 Set up an airbrush station. Dilute the Let down some royal icing with cooled
 Renshaw Modelling Paste: white light silver metallic food paint with a boiled water to dropping consistency. Pipe
 Renshaw Flower and modelling paste:
white little cooled, boiled water. Airbrush the around the edge of the cake to create
 10cm (4in), 15cm (6in) and 20cm (8in) middle tier and the decorations made a snow scene. Dowel the bottom and
deep round cakes coated
with buttercream in step 2. Sprinkle silver edible glitter middle tiers and stack the cakes. Attach
 Rainbow Dust Edible Silk: gold onto the balls while they are still wet. together with royal icing. Attach the pearl
treasure
 Rainbow Dust Sparkle Range: Sprinkle the snowlakes with white ribbon to the top and middle tiers.
white hologram sparkle. Allow to dry. 6 Attach all the decorations to the cake
 Rainbow Dust Edible Glitter: silver
4 Colour some sugarpaste and using edible glue. Place the snowlakes
modelling paste with cream ProGel to amongst the snowballs on top.
a soft beige colour. Cover the board 7 Finally add a length of gold ribbon
with sugarpaste. Pin out the modelling around your cake board, using a
paste to 2mm thick and cut out bow glue stick.
EQUIPMENT:
 brush
 30.5cm (12.5in) round cake board
 holly leaf plunger cutter: small
and medium
 15cm (6in) and 10cm (4in) round
cake card
 snowlakeplungercutter:medium
and large
 dowels
 air brush
 rolling pin
 smoother
 icing sugar
 piping bag
 small paint brush
 palette knife
 ribbon
 glue Stick
 petal pad
 ball tool
 greaseproof paper
 large dusting brush
 scriber
 gold sparkly ribbon
 pearl ribbon
1 Colour some sugarpaste pale grey

using grey ProGel, enough to cover
the middle and bottom tiers. Cover the
top tier with white sugarpaste. Leave
overnight to irm.
2 Make ifty 1cm balls and four 5cm
balls out of grey sugarpaste, set to one
side. Colour some modelling paste
with grey Progel. Pin out thin and
cut out trenty small holly leaves and

SHOPPING IN A WINTER WONDERLAND
Entertaining this Christmas and need a showstopping cake or dessert
table? Try a stunning Winter Wonderland theme; it is chic, simple and full
of glitter. Our top picks this month will help get you started!
Christmas star cookie cutter: £2.99,

Star cupcake wrappers: £3.40 for 12, www.lakeland.co.uk
Cake Décor Glitter Spray (Gold, Silver, Pink & Blue)

From £3.25. Available at Tesco, Asda, Sainsbury’s, Wilko,
The Range and online at Sprinkles & Co
Katy Sue reindeer mould: £7.99,
www.sprinklesandco.co.uk (Trade)
www.katysuedesigns.com Wilton Christmas cookie cutters: £3.49 for set of three,
www.thecakedecoratingcompany.co.uk
Renshaw ready to roll icing, £1.17 (white),

£1.22 (baby blue), £1.35 (Atlantic blue),
www.craftcompany.co.uk
EDITOR Stars stencil: £5.50,

LOVES www.cakecraftworld.co.uk
“Great value flower

paste, easy to work
with without drying
out too fast and
Magic Colours edible
comes in a handy Satin Ice Gum Paste £10.99 metallic paint, £4.95 Rainbow Dust edible glitter: £2.50,
resealable pot!” www.thevanillavalley.co.uk www.shesto.co.uk www.hobbycraft.co.uk

SHOPPING
Small diamond glitz cake stand: £28.99,

www.houseofsparkles.co.uk
Antler cake topper set: £16.99,

Magic Colours metallic

airbrush colour, £4.95
www.shesto.co.uk
Wonder Cakes snowflake lace mat: £29.50,
Decorate with sugar flowers and

foliage for a beautiful keepsake or
Cake Décor Gold Glitter Sugar
gift this Christmas, Prices vary
From £6.09 for 400g
www.fredaldous.co.uk
Exclusively from:
www.sprinklesandco.co.uk
EDITOR’S RIBBON OF THE MONTH
Christmas stripe ribbon: £2.50

Winter scene cake topper: £12.50, www.fantasticribbons.com

DISCOVER DIGITAL
COMFORT BAKER
ORANGE AND POLENTA CAKE

Blueb erry
This moist Italian inspired
cake, bejeweled with bluebe
than cake, especially when rries, is more pudding
served with a spoonful of masca
rpone flavoured
with your favourite orange
liqueur.
YOU WILL NEED
FOR THE CAKE:

 125g (4½oz) butter, at room
1 Preheat the oven to 170°C
JU S T £2.99
temperature (150°C 5 Mix 50g (2oz) of the remain
fan assisted), Gas Mark 3. Grease ing
TULLE  125g (4½oz) caster sugar
base line a 23cm (9in) springf
and sugar with 3 tbsp of orange
juice
CHRISTMAS TREE  1 orange, grated rind and
tin. Add the butter and sugar
orm
to a
together in a bowl. Remove
the cake
Piping Cornelli (wiggly lines
to you and I) onto tulle (netting)
is an old technique 3 tablespoons of the juice from the tin and put on to
a cooling
A M O N T H!
but it stands the test of time.
Christmas tree. The 'trunk' of
Here it has been used to create
a simple yet striking large bowl or food processor
your cake as it’s made of food
the tree is a long cake pillar which
grade plastic. The other winning
is fine to insert into (about ½ an orange) then add rack, peeling away the lining
is that although effective, it is
also quick to assemble – my little
aspect of this design the orange rind and beat togethe paper
hectic time of year, Happy Christmas!
x
gift to you at this
 75g (3oz) polenta r and set the rack over a plate.
until light and fluffy.
 75g (3oz) self-raising flour Skewer the top of the cake
2 Mix the polenta, flour, baking then
 1 teaspoon baking powder drizzle over the orange syrup
powder and ground almond
 50g (2oz) ground almond s in and sprinkle with the pistach
Cake artist:
Carol Deacon
6 Pipe a little royal icing around the
top s a bowl. Gradually mix alterna ios.
edge of the pillar.
 2 medium eggs, beaten te Leave to cool.
YOU WILL NEED
spoonfuls of beaten egg and
EDIBLES:
3 Poke the cake pillar into the dummy
making sure that it stands straight  1 tbsp orange flower water, the 6 When ready to serve, mix
 20cm (8in) iced cake
 1 sheet wafer paper securely upright.
and
polenta mix into the creame the
 1 tbsp white royal icing
 edible gold balls optional d butter mascarpone with the grated
 1 tsp icing sugar
and sugar and beat well after rind
EQUIPMENT:
 25cm (10in) square board  150g (5oz) blueberries each of ½ an orange and the rest
 20cm (8in) square cake card 7 Pick up the netting and place the
addition until smooth once of the
 airbrush
 Dresden tool
centre straight away onto the top
pillar allowing the tulle to fall into
of the more. sugar then gradually mix in
 strip cutter
 2.5cm (1in) heart cutter Do not leave the icing on the tulle
pleats.
to dry 3 Stir in three tablespoons orange 2 tbsp of
 5cm (2in) rectangle cutter
 smoother 4 Cut out a circle of tulle. It needs
out before assembly.
TO DECORATE: orange juice and the liqueur
 palette knife
 knife
be about 36cm (14in) in diameter.
to
Your juice and the orange flour water, .
 ruler
 microwaveable bowl
cutting doesn’t have to be 100%
so don’t stress about being really
perfect  75g (3oz) caster sugar if 7 Transfer the cake to a board,
 cocktail stick using. Spoon into the lined
precise. I used a dinner plate as a
guide.
 1 orange, grated rind of tin and top with extra blueberries then
8 Pipe a dot of royal icing onto the
half and sprinkle the blueberries over cut
and carefully stick an edible gold
tree
ball 5 tablespoons of the juice the top. into thin slices. Serve with
onto it. Continue around your tree.
4 Bake for about thirty-five spoonfuls
 a few pistachios, sliced minutes of the mascarpone mix.
1 Trace the star shape onto a bit until the cake is well risen,
edible wafer paper and cut it out.
of
 250g (9oz) mascarpone cracked
5 Pipe squiggly lines all over the
netting. soft cheese slightly on top and a skewer
 2 tbsp orange liqueur comes SERVES: 8-10
Top Tip 9 If it’s dry, stick the star upright on out cleanly when inserted into
Your royal icing should be soft
the top of your tree. Put a little ball
of  extra blueberries to decorat the PREP: 30 minutes
2 Stick edible gold balls onto the
enough
to low through the nozzle easily
but
sugarpaste behind it to add support
if necessary. Spoon a little icing sugar
e centre of the cake.
with dots of royal icing then leave
star
to dry.
should still hold its shape. Add
water if needed.
a little 'snow' around the base of the tree
and
COOK: 35 minutes
add a ribbon around the cake.
18 | December 2018
www.cakedecorationmagazine.co.uk
20 | December 2018
www.cakedecorationmagazine.c
p18-19_Tulle.indd 18
o.uk
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BEGINNER
Cake pops,
fruit cake,
sponge cake,
face modelling
FAMILY FESTIVE CAKE

– KEEP EVERYONE HAPPY WITH
TWO CAKE FLAVOURS!
This cake is the perfect solution for a family’s
different tastes at Christmas time… the fruit
cake is perfect for the adults and the sponge
filled zingy cake pops are ideal for the cherubs.
VER CA
CO
KE
H
ER
S
OW
STOPP

CAKE POP CAKE RECIPE
 50g modelling chocolate:
white and coloured lesh
(with nasturtium dust)
 50g modelling chocolate:
white and coloured red
(with red dust)
Cake artist:  50g modelling chocolate:
Laura Dodimead milk and coloured black
(with black dust)
 57g (2oz) self-raising lour  50g modelling chocolate:
CHRISTMAS FRUIT CAKE RECIPE
 57g (2oz) caster sugar dark
 ½ tsp baking powder  57g (2oz) margarine  25g modelling chocolate:
 2 tsp mixed spice  1 medium egg white and coloured green
 1 tsp ground cinnamon  25g seedless raisins (with green dust)
 ¼ tsp ground cloves  ½ heaped tsp  5g modelling chocolate:
 100g laked almond ground cinnamon white and coloured
 4 large eggs  ⅓ tsp ground ginger orange (with orange dust)
 1 tsp vanilla extract  ⅓ tsp ground nutmeg  airbrush colour: red
 400g marzipan  vanilla bean paste  food colour dust: rose
 1kg mixed dried fruit  400g sugarpaste: white (Nielson Massey)
 zest and juice 1 orange  airbrush colour: red  35g full fat cream cheese EQUIPMENT:
 zest and juice 1 lemon  70g icing sugar  1 x 10cm round sandwich
 150ml sherry, whisky EQUIPMENT:  grated peel of one orange cake tin
or rum, plus extra for  masking tape  juice of an orange  large bowl
feeding  10cm (4in) cake tin  50g modelling chocolate:  red and white striped
 250g pack butter  rolling pin milk straws
 200g light soft brown  method  50g modelling chocolate:  polystyrene dummy
sugar  airbrush white and whitened in  paintbrush no.4
 175g plain lour  parchment colour (with white dust)
 100g ground almond  string
1 Preheat the oven to Gas mark 4.
1 Put dried fruit, the zest and juice of an orange and lemon, 2 Use an all in one method for your cake mixture; place the
150ml brandy, 250g softened butter and 200g light soft butter and sugar into the bowl, sift the lour and add the
brown sugar in a large pan set over a medium heat. eggs. Whisk until the mixture is light in colour and lufy. Add
2 Bring to the boil, then lower the heat and simmer for ive the spices and raisins and mix again.
minutes. Tip the fruit mixture into a large bowl and leave to 3 Bake in the middle of the oven for thirty-ive minutes.
cool for thirty minutes. 4 Once baked, transfer to a few cooling racks and allow to
3 Heat oven to 150°C/130°C fan/gas mark 2. Line a cool fully.
deep 10cm (4in) cake tin with a double layer of baking 5 Take 70g of full fat cream cheese and 140g of icing sugar
parchment, then wrap a double layer of newspaper around and place in a bowl and combine.
the outside – tie with string to secure. 6 Place the cooled cake into a large glass bowl and crumble
4 Add 175g plain lour, 100g ground almonds, ½ tsp baking it into breadcrumbs with your inger.
powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp 7 Add the frosting mixture to the crumble cake and knead
ground cloves, 100g laked almonds, 4 large eggs and 1 tsp together until the mixture comes together.
vanilla bean paste to the fruit mixture and stir well, making 8 Weigh an ounce of cake dough and shape into an egg
sure there are no pockets of lour. shape between the palms of your hands. Do this ive more
5 Tip into your prepared tin, level the top with a spatula times and place the egg shaped cake balls on to a lined tray
and bake in the centre of the oven for two hours. Remove and cover with cling ilm, place in the fridge for a couple of
the cake from the oven, poke holes in it with a skewer and hours until hardened and chilled.
spoon over 2 tbsp of your chosen alcohol. 9 Melt a little bit of white chocolate in the microwave,
6 Leave the cake to cool completely in the tin. To store, peel remove the eggs of cake mix from the fridge.
of the baking parchment, then wrap well in cling ilm. Feed 10 Take your straws and dip into the melted chocolate. Push
the cake with 1-2 tbsp alcohol every fortnight, until you ice it. the straw into the base of the egg and push the straw into a
Important: Do not feed the cake for the inal week to give polystyrene dummy to allow to set repeat this with each egg.
the surface a chance to dry before icing.

COVERING THE CAKE
1 Knead and roll out the

white sugarpaste. 6 Gently peel of the masking tape and 11 Roll two tiny balls of lesh and
set aside to dry. position either side of the nose for
the nostrils. Roll two bigger balls of
MAKE A SANTA FACE POP lesh for the cheeks.
2 Lay the sugarpaste over the cake

and smooth down the sides with the
palms of your hands. 7 Take a piece of lesh coloured
modelling chocolate and latten it out
with your ingers.
12 Blend in to the face with a
sugar shaper.
3 Use a pizza wheel to trim away the

excess paste. Smooth the edges with
some lexi smoothers. 8 Smooth it around the cake pop and
join at the back.
13 Use the sugar shaper to create the
eye sockets.
4 Wrap the masking tape around the 9 Use your little inger to make a
cake at an angle so that the stripes are small indentation above the middle of 14 Take another two small balls of
on a diagonal. the egg. paste and attach them to the side
of the head pressing securely with a
sugar shaper for the ears.
5 Fill the airbrush cup with red 15 Roll two tiny thin sausages that
airbrush colour and spray around the 10 Shape a small piece of lesh paste taper at both ends for the eyes,
cake at about 15cm away from the into a teardrop, place and blend on to position the eyes curved upwards like
surface in circular movements. the centre of the face for the nose. a smile.

16 Shape two pieces of white
coloured chocolate in to teardrop 25 Use a lat tool to create a
shapes and ix above the eyes for mouth hole.
the eyebrows. 21 Taper a small sausage shape piece
of white chocolate and attach to the
top of the head as the quif.
26 Fill the open mouth with white

chocolate for the teeth. Use the sugar
17 Make another two teardrops for shaper to create dimples as the sides
the baby hair and attach to the front of of the mouths.
the ear.
22 Dust Santa’s cheeks, nose and ears

with the rose dust and paintbrush.
MAKE AN ELF FACE POP
27 Roll two tiny thin sausages that

taper at both ends for the eyes,
18 Take another piece of white position the eyes curved upwards
chocolate and latten and shape into like a smile and repeat the eyebrow
a crescent shape. Lay on the lower process from above but this time
part of the face from ear to ear for using the milk chocolate colour.
the beard.
23 Follow steps 9 to 10 from above

but make the nose an oval shape.
19 Taper a sausage shaped piece of 28 Roll six tiny balls of milk chocolate
white chocolate for the moustache for the freckles and place three on
and attach it under the nose. each cheek.
24 Take two more small balls of

paste and point at one end and
attach them to the side of the head
pressing securely with a sugar shaper
20 Flatten a circle of white chocolate for the ears. Use the sugar shaper to
to make the skull cap and secure to make eye sockets. 29 Make the baby hairs with two small
the back of the head for the hair. tapered milk chocolate sausages.

MODEL A RUDOLPH FACE
30 Flatten a ball of milk chocolate with 35 Follow steps 7 and 8 from Santa’s 40 Roll two thick sausages of dark
your ingers and create a skull cap for face but this time use the milk chocolate and snip the ends to create
the hair. chocolate. Roll a large oval shape for horns and smooth and twist then in
the nose and attach it towards the to shape. Made two small holes on top
bottom of the head. of the head to place the antlers in.
31 Pinch the tip of the hair.
36 Shape two small triangles for the 41 Dust the cheeks with a little
ears and blend on top of the head. rose dust.
MAKE A ROBIN POP
32 Layer a tapered teardrop on top of

the head for a quif.
37 Use a sugar shaper to create an

indentation in the ear.
42 Cover the cake pop with
dark modelling chocolate and
blend together. Flatten a piece of red
33 Dust the cheeks, dimples and tops chocolate and shape it round. Attach
of the ears with the rose dust. to the body of the robin.
38 Make some dimples with the

sugar shaper.
34 Shape a ball of green chocolate

into a triangle and sit it to one side
of the elf’s head. Add a white ball of 43 Flatten two oval dark chocolate
paste for the pompom. 39 Follow the steps for making eyes pieces of modelling chocolate and ix
as before. to either side of the robins body.

MAKE A SNOWMAN POP
44 Blend a teardrop shape of dark 49 Cover the cake pop with

chocolate to the top of the head and white chocolate. Blend two balls of 53 Flatten a ball of black for the base
cut the middle to make some hair. white chocolate to the face to make of the hat and attach to the top of
chubby cheeks. the head.
45 Make some chubby cheeks with

two small balls of red chocolate and 54 Add on the top part of the hat.
blend in. 50 Make a long triangle for the carrot
nose and attach it to the centre of
the face.
55 Make two leaves for the holly.

46 Make a tiny beak with some orange
coloured chocolate.
51 Roll ive tiny balls of black coloured

chocolate for the mouth and arrange
in a smile. Make some eyes as step 27.
56 To inish, place red tiny balls of red
chocolate in the centre of the hate for
the holly berries.
47 Make some eyes as in

previous steps.
52 Roll a short thick sausage shape

and latten both the top and the 57 Place the cake pops in to the fruit
48 Cut the beak in half. bottom for the top hat. cake and serve.

Tel; 0151 643 0055
Unit 4, Royal Standard House,
334 New Chester Rd, Birkenhead CH42 1LE
www.karendaviescakes.co.uk
Create your own Winter Wonderland... Winter Village Mould now available!
Moulds • Sugarpaste • Equipment • Tutorials

INTERMEDIATE
Armature
Modelling
Wafer Paper
MR TUMNUS
I have so many fond memories of The Lion, the Witch and the Wardrobe,
both reading them as a child and then to my children. I hope this
brings back fond memories to you…
Cake artist:
Rhianydd Webb
YOU WILL NEED
EDIBLES:
 390g sugarpaste: white
 Modelling paste: 130g skin tone,
25g brown, 30g white, 55g black
and 20g red (Saracino)
 edible glue
 cornflour puff
 dust colours: skin tone, brown, rose,
yellow (Saracino)
 2 x A4 sheets wafer paper: white
 PME spray glaze
 lemon extract (Nielsen Massey)
 Fabriliquid (Selba)
EQUIPMENT:
 small rolling pin
 small sharp knife
 palette knife
 no.8 filbert paintbrush
 detail paint brush
 scissors
 no.0 and no.2 round silicone shaper
(Cerart)
 hard point silicone shaper (Cerart)
 no.2 taper point silicone shaper (Cerart)
 no.2 cup chisel silicone shaper (Cerart)
 306 tool (Cerart)
 305 (Cerart)
 bone tool (FMM)
 Dresden (PME)
 15cm square MDF 18mm
 scalpel
 FPC Sugarcraft knitting mat
 white florist wires: 26, 28, 16, 18g
 florist tape: white; black
 board covering paper
 Pritt stick
 ribbon 15mm
 foil
 pliers
 phillips screw driver
 3 x 4.0 x 20mm single thread wood
screws
 metal texture tool
 tweezers
 1mm and 3mm ball tools
 templates – include with tutorial

MAKE THE ARMATURE
1 Cut lengths of 18g white wire for the 4 Tape the whole igure armature with
igure armature and 16g wire for the white lorist tape.
lamppost armature as the templates.
PREPARE THE BOARD
Bend coils in the base for the screws to
go through using pliers. Assemble the
igure armature as in the reference picture, 7 Screw the armatures into place on
taping with the white lorist to ix, then wrap the mdf.
a 26g white wire around all the armature.
Tape the lamppost with white lorist tape.
Top Tip
A bradawl is useful to make an initial
hole before ixing in the screws.
5 Wash and dry the mdf board to

remove any particles or paint with
a matt varnish. Always wear a mask
when cutting. Cut a piece of board
covering paper large enough to fold
underneath and ix in place with
2 Concertina strips of foil as in the non-toxic Pritt stick.
reference and wrap around the body
to thicken, squeezing into place.
Top Tip
If leaving a visible edge to the
board covering paper, use piping 8 Fix random pieces of the white
gel to ix instead. sugarpaste to the board for mounds
of snow.
3 Continue to build up the igure to

slightly thinner than you want the
inished item to be to allow for the
paste to be added.
Top Tip 9 Moisten the board with water. Dust the

work surface with icing sugar and pin out
Leave the arm section slightly longer
the remainder of the white sugarpaste
than needed to make it easier
6 Cut a square of clean copy paper and cover the board. Blend any joins with
to pose the igure.
and ix underneath to neaten the base a little icing sugar. Cover with cling ilm to
using the Pritt stick. protect it while you work. ➜

MAKE THE BODY AND ARMS
10 Roll a tapered sausage of 65g

of skin tone modelling paste for the
body. Flatten and press onto the front 13 Add the muscle deinition in the 17 Scratch the texture tool down the
of the body. Fold the paste over the body and arms using the no.2 round lower leg to create the iner fur texture.
shoulders and around the body under shaper and push the hard point tool in
the arms. Blend at the back to join. for the belly button.
CREATE THE LEGS
18 Add the fur texture to the upper

legs by dragging the sharp pointed
14 Mix 25g of white and 25g of brown end of the Dresden down. Begin at the
together. Cover the lower legs using bottom and work up to the top.
8g each of the mix and adding paste
11Use the Cerart 306 to stroke and for the foot.
blend the joins away in the paste.
Ensure enough paste is left for the
chest area.
Top Tip
If the paste has dried a little, smooth
coconut oil over and continue blending.
15 Stroke up both the legs with the

Dresden tool as shown. 19 Add a little texture just above the
brown which will be dusted later.
16 Cover the upper legs and bottom

12 Roll arms from 12g each, latten using 18g each of the mix. Blend 20 Blend a very small amount of skin
slightly and press onto the wires with the together and stroke the paste up tone together with white and create
joins underneath. Blend the shoulders either side of the belly button and a tiny hairs. Add to the arms and just
and joins neatly with the 306 tool. little way up the backbone. around the waist.

29 Use the same tool handle to gently
21 Scratch the iner hairs on the chest indent the eye socket area and around
with a scalpel before adding more of to the templates.
the paste hairs. 25 Cut two circles of wafer paper 15cm in
diameter. Thread one circle up the handle
wire carefully. Spray gently with the
Fabriliquid and allow to disperse before
Top Tip
ixing the other circle on top of the spokes. Use ingers to gently smooth away
tool marks for a neater inish.
22 Create the parcel from 18g white

mixed with 3g of the leftover mix
from the legs. Use a smoother to
latten. Dust roughly with brown dust 26 Use a Dresden or paintbrush handle
to represent brown paper. Use the to help you bend the umbrella into
remaining hair mix and roll a very thin shape. Cut a 2cm circle and ix onto
sausage of paste. Glue into place for the top to neaten any tears that occur
the string, and pinch with the tweezers. when you fold the umbrella.
30 Indent the eye sockets with the

MAKE AN UMBRELLA
larger side of the bone tool, leaving a
nose ridge gap. Smooth away the marks.
Pull up paste for the nose irst from
underneath and then up either side
using the no.2 round Cerart tool.
23 Use the templates and cut the

required pieces of wire including one
24g wire 20cms in length to ix to the
arm. Gather the wires together as shown.
Twist a short length of 28g wire to secure 27 Use the Dresden tool to blend in
them at the top as in the reference. the top circle.
31 Push the cup chisel into the side of
the nose to create the nostril lare. Push
MODEL THE HEAD
irst the handle of the hard point tool into
the nostril area, then the pointed end. ➜
Top Tip
24 Tape the wires with black lorist tape. Keep pushing the hard point tool
You may also do this before you begin into the nostrils to keep them
assembling, but ensure the main handle 28 Roll a teardrop shape from 33g round while you work.
wire is not covered before ixing all the of skin tone. Use a tool handle to roll
wires together or it will become too bulky. around under the chin.

32 Push inger and thumb into the
hollows of the cheek to raise the cheek 37 Push a 3mm ball tool into the 41 Add two tiny balls of the leftover leg
bones. Press the lat handle of the tool eye socket. paste into the eye sockets then use a
into the hollow under the mouth and 1mm ball tool to push a hole and add
mark in the mouth as shown. tiny amounts of black.
42 Roll each ear from 1g of skin tone into

38 Blend a little skin tone and brown a 2cm long sausage. Stroke down the ear
together with the remainder of the with a Dresden then twist halfway down.
33 Use the no.2 taper to mark the lines leg paste. Add tiny pieces of paste Create two horns from tiny amounts of
around the mouth. for the moustache, blending in with a skin tone and mark the lines.
combination of a scribe and scalpel.
Scrape of a little of the moustache when
it is drier and slice in with the scalpel. Add
more paste for the beard and the eye
brows, continuing to texture.
43 Push a hollow into the head for the

34 Add detail to the lips and around ears and glue them in place.
the mouth using the no.0 round tool.
Add the dent for the philtrum.
39 Roll 20g of red modelling paste
into a sausage 33cms long and roll
lat with a rolling pin. Cut neatly to 33
x 1.75cms and texture with the knitting
mat. Cut a fringe into either end with
the scalpel. 44 Add a small pad of paste onto the
back of the head to round out the head.
Roll teardrops of the leftover leg paste.
35 Use the small side of the 305 tool Texture with a Dresden tool and then
upside down to push in for the eye twist. Glue the back of the head then
socket. Pull down slightly to emphasise add the hair, starting at the base and
the shape. Fill the eye sockets with a working up to the crown.
small amount of white paste.
36 Mark in the upper and lower eye lids 40 Wrap the scarf round the neck 45 Add smaller coils of hair for the fringe,
and add lines to the face using the no.0 starting at the front. Glue into place at then push the horns into place. Add tiny
round and no.2 taper. supporting points. eyelashes with a strip of black paste.

MAKE A LAMPPOST
46 Roll a 14g
of black into a
sausage and push 53 Use the cup chisel to push in ingernail
down onto the marks and add the lines down the side
lamppost. Roll a and at the end of the nails with a scalpel.
34g sausage and
thread down for 49 Dust the umbrella with brown dust
the main part of the and then spray with a PME spray glaze
lamppost. Create to set. Wrap the 24g white wire of the
the upper section umbrella irmly around the arm and trim
from lattened balls the excess. Pull the umbrella arm slightly
of paste and cones away from the body and insert the parcel
of paste. under the arm before pushing back.
MAKE A LAMPPOST
54 Flatten the wrist section and press
onto the arm, positioning in place on
the umbrella and wrapping the paste
around the arm. Remove any excess
paste and blend. When dry, add further
dusts. Repeat to add the other hand
holding the parcel.
50 Roll hands from 2.4g each of skin tone,
rolling from sausages and twisting at the
PAINTING THE LEGS AND FINISHING TOUCHES
wrist. Cut the thumb four ifths of the way
across the hand and down into the hand
with the scalpel. Cut away a wedge from
the thumb and shorten slightly.
47 Create the top of the lamppost from
6g of white lattened into an oblong.
Dust the edges with yellow, then add thin
strips of black up the four corners and sit
the lamp onto rolled out black paste. 55 Mix the brown dust with the lemon
Cut to it. Add a pyramid shape onto the extract and paint in the indentations on
top and slide the lamp onto the post. the upper legs. Add skin tone dust to
the mix and paint over the whole leg.
ADD COLOUR 51 Scrape of a little of the moustache
when it is drier and slice in with the
scalpel. Add more paste for the beard and
the eyebrows, continuing to texture.
56 Blend the remaining white

sugarpaste from the board with water
48 Dust the body and face with a 52 Cut a wedge from the remaining and spread onto the umbrella for snow.
mixture of skin tone and rose using the section to separate the little and third Use a cornlour puf and press all over
no.8 ilbert brush. Add a little brown to inger. Stroke the ingers to smooth then the snow on the umbrella to latten and
dust under the arms, in the nostrils and begin to mark the details in such as the add dust. Shake cornlour all over the
ears and around the eyes. knuckles with the hard point tool. piece. Add ribbon to the board edge.

CHRISTMAS TREE
Cake artist:
Zoe Smith
FAIRY
A brilliant reinvention of the doll cake – we love this vintage
styling of a yummy chocolate cake!
YOU WILL NEED
4 To make the ir, roll out sausages
FOR THE CHOCOLATE CAKE: PREPARE THE CAKE
 100g dark chocolate approximately 40g and press your
 110g unsalted butter inger along as shown. Go back to
 80ml water the beginning and start to pull of the
 240g sugar edge to create a raw edge.
 62gplainlour
 62gself-raisinglour
 40g cocoa powder
 pinch of salt 1 Cut cake into layers, spread on
 ¼ bicarbonate of soda ganache and sprinkle some of the
 50ml sour cream
chocolate mint sticks. Repeat.
 20ml vegatable oil
 2 eggs
 1½ tsp peppermint essence
5 Glue the pieces to the cake,
Pre heat the oven to 140°C/140°C
fan/320f. Butter 1 litre pudding basin smoothing the join, starting at the
and put inch wide strips of baking paper base and work your way up the cake.
into the bowl with the ends bent over the Use cocktail sticks to lift sections so it
edge of the basin to line. Melt the dark
chocolate, butter and water together. doesn’t dry too lat.
Set aside to cool slightly. Mix the dry
ingredients together. Mix the sour cream,
oil, eggs and peppermint together.
Combine all three sections together
and then pour into the basin. Bake for 2 Cover cake in ganache and chill in
between one hour ifteen and one hour
the fridge. Colour the sugarpaste with
thirty or until skewer comes out with just
a few crumbs clinging on. It’s a dense leaf green colour. Rub a ine layer of
cake so you don’t want to over bake it. veg fat over the cake. Roll out 250g
FOR THE WHITE CHOCOLATE of sugarpaste and cover the cake. It 6 For the torso take 65g of modelling
PEPPERMINT GANACHE: doesn’t need to be perfect as it will paste coloured leaf green, and roll it into
 400g white chocolate be covered. a sausage approximately 6cm long.
 200ml double cream
 1tsp peppermint essence
 10-15 chocolate mint sticks
(Matchmakers) chopped into
small pieces
EQUIPMENT:
 15cm (6in) cake board
 18cm (7in)
 Trex
 1kg sugarpaste
7 Pinch it in to create a waistline.
 170g modelling paste: white (Saracino)
 70gmodellingpaste:lesh(Saracino) 3 Add a 75g piece of sugarpaste to 8 Make a ball from 25g of lesh
 gel colours: red, leaf green, yellow, build up the skirt at the waist. Ribbon modelling paste and pinch it in to
black and pale blue (Rainbow Dust)
 edible dust: rose (Rainbow Dust) now before adding the ir efect. make a neck.
 edible paints: pink and white (EdAble
Art)
 edible glue
MAKE THE FIR TREE DETAIL
 PME nozzle no. 1
 piping bag
 small amount of royal icing
 3cm polystyrene ball
 wooden skewer
 cocktail sticks
 modelling tools (Cake Dutchess)
 inepaintbrush
 softer brush

BEGINNER
TECHNIQUES:
Chocolate Cake,
Fir Tree, Ornaments,
Face Modelling
9 Next latten the base with your

thumbs, trim at either end.
19 Make a soft ‘V’ shape for a mouth.
20 Push up the top lip and shape

underneath the bottom lip, softening
10 Trim the top of the torso and place any hard lines with your ingers.
the neck on top. Skewer through the
middle and push into the tree skirt.
Add another layer of ir around the join.
MODEL THE HEAD
21 Take two small balls of lesh

paste and roll into teardrops then
push in the centre to create a
delve. Glue to the side of the head.
11 Take your polystyrene ball and
make a hole for the skewer. Rub it with
edible glue and wrap it with 60g of lesh
modelling paste. Smooth the paste.
22 Paint the top lip pink.

Paint the bottom lip a lighter pink
15 Use a pointed tool to make nostrils.
16 Shape around the nostrils.
12 Push a inger across the ball to

create an indentation. 23 With a soft dry brush dust on rose
pink petal dust mixed with cornlour to
13 Use the larger ball tool end to 17 Use the smaller ball tool to make dilute the colour.
make eye sockets. the corners of the mouth.
24 Take a small amount of black

coloured modelling paste and roll into
a sausage. Make it iner at either end
18 Then using your thumbs, gently then cut through the centre. Glue onto
14 Next push upwards to create a nose. pinch in a chin. the eyes. ➜

28 Position the head onto the skewer,
adding two tiny balls for earrings. Glue
arms onto the shoulders and smooth
the joins.
Repeat this process with white

modelling paste but smooth the cut
ends between ingers. Glue in place, 35 Make a 14g piece into a lat oval
lattening slightly. shape that covers the back of the
head. Add hair lines. Glue to the back
of head.
29 To create the sleeves use 10g of green Repeat fringe technique with 17g but
sugarpaste and repeat the ir making latten one edge and curl up at the
process but on a smaller scale. This time sides. Glue to the head.
trim the edge to neaten. Glue in place.
ADD BOW
Repeat on the other side. Add a little
red ball in the centre.
25 To make the gloved arms roll out 34g

into two sausages, irst pinching in at the
wrists. Next bend to make an elbow and
pinch around the top of the arm to make
a thinner section. Cut in the ingers.
30 Glue tiny white modelling paste 36 Make a strip of red modelling paste
26 Smooth ingers and position them balls around the neck for a necklace. out of 7g 24cm x 2cm. Cut into three
as shown. Angle the wrist. Let them irm sections and then cut to make a bow
for about ten minutes. Next take 6g of
ADD HAIR as shown.
lesh paste, halve and latten each piece
before trimming of one side.
31 Take 8g of white modelling paste

and roll into a sausage, then latten,
pinching at each end. Draw on hair lines.
32 Glue onto
the head
as shown,
trimming to it. 37 Glue onto the waist.
CREATE A HAT
38 Make a cone from
27 Wrap around the top of the arm 6g of the green fondant
and glue in place. Smooth the join. and use the same
process as for the skirt
to make 3 layers of ir.
39 Glue to the head

(secure in place with
half a cocktail stick
33 To make the fringe, roll a 5g if necessary)
sausage slightly iner at each end. Add
hair lines as shown. For extra decorations and Christmas
details to decorate your fairy vist our blog.
34 Glue to the front of the head. www.thiscakelife.co.uk

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Naked berry
CELEBRATION CAKE
Not a fan of Christmas cake? Want to see in New Year’s eve in style or
celebrate an engagement or special occasion? This cake is the one for you.
YOU WILL NEED small scissor snips up to the fold. rack set over a cooling rack so that
Arrange the paper strips around the top is downwards. Peel away the
FOR THE LEMON CAKES: the sides of a 20cm (8in) and a lining paper and skewer what is now
 400g (14oz) soft margarine 13cm (5in) deep round cake tin with the top of the hot cake. Drizzle over
 400g (14oz) caster sugar the snipped edges downwards then the syrup and leave to cool.
 2 lemons, finely grated rind only add a circle of non-stick baking 7 When ready to assemble the cake,
 7 medium eggs paper to the base of each cake tin. trim off the domed top if needed
 550g/1lb 4oz self-raising flour 2 Add the soft margarine, caster then turn the cake back over so that
 5 tablespoons semi-skimmed milk sugar and lemon rind to the bowl of the sticky syrupy base is now the
an electric mixer and beat together top. Cut each cake into three layers
FOR THE LEMON DRIZZLE: until light and fluffy. with a serrated knife. Put the base
 2 lemons, juice only 3 Add one egg and beat until layer onto a pedestal stand,
 150g (5oz) caster sugar smooth, add a second egg and a spread with a little of the frosting
spoonful of flour and again beat then layer up the two other larger
FOR THE FROSTING: until smooth. Gradually mix in cake layers with frosting. Spread
 100g (4oz) butter, at room all the remaining eggs and flour the top of the cake with frosting
temperature alternately until the cake mixture then add the base layer of the
 350g (12oz) icing sugar is smooth. smaller cake and layer up
 100g (4oz) lemon curd 4 Divide the mixture between the with frosting.
 75g (3oz) raspberries two tins so that they a similar depth 8 Insert three long plastic cake
then smooth the surface and bake supports through the top of the
TO DECORATE: in the centre of the oven. Allow cake down to the second cake to
 400g (14oz) strawberries, halved fifty to sixty minutes for the small hold them in place. Trim off the top
if large cake and about 75 minutes for the of the cake supports level with the
 225g (8oz) raspberries larger cake until well risen, golden cake using scissors.
 100g (4oz) blueberries and a skewer comes out clean when 9 Spread a layer of frosting on the
 sifted icing sugar inserted into the centre of the cake. top of the cake then decorate the
 edible flowers, optional 5 Meanwhile, mix the lemon juice cake tiers and base of the pedestal
and sugar together and set aside. stand with berries. Dust with sifted
METHOD: Add all the frosting ingredients to icing sugar and scatter with edible
1 Preheat the oven to 160°C/140°C the bowl of an electric mixer and flower petals if using.
fan assisted/Gas mark 4. Cut long beat together until smooth. Cover
strips of non-stick baking paper the bowl and chill SERVES: 16-20
a little taller than the sides of a until needed. PREP: 40 minutes
cake tin. Fold up one of the long 6 Allow each cake to cool for five COOK: Cook 1-1¼ hours
edges by 2cm (¾in) then make minutes then turn out on to a wire TO FINISH: 40 minutes

NAKED CAKE BAKER
Cook's Tip
The cake can be made and
drizzled with syrup the day before
and kept in a large plastic box
lined with non-stick baking paper
in a cool place. Make and chill
the frosting the day before too.
Assemble the cake when needed
or two hours in advance. Use two
long spatulas when lifting the
layers of cake, the top layers are
the most fragile as they contain
the most lemon syrup.

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EDIBLE GIFTS
MARSHMALLOWS
Coconut
This is going to sound complicated, but I urge you to give it a go. You will
need a sugar thermometer and standing mixer, but if you follow the directions
you won’t fail. Homemade marshmallows are so much better than bought
ones and a nice treat to serve after an Asian extravaganza. This makes a large
number of pieces, but if you halve the recipe the one egg white is hard to beat
to stiff peaks.
My Asian Kitchen by Jennifer Joyce (Murdoch Books, £20). Photography by Phil Webb.
YOU WILL NEED 4 Soak the gelatine sheets in a bowl of dribbles on the side as they will get
cold water and leave to sit until softened incorporated as it continues to increase
 200g (7oz) desiccated (grated while you make everything else. in volume.
dried) coconut or large flakes, 5 In a large, deep saucepan (be sure 10 Once all the syrup is in, squeeze
chopped it’s deep enough to hang a sugar the gelatine sheets from the water and
 10 sheets gelatine (20g/3/4 oz) thermometer on the side) add the add, one at a time, until completely
 500g (1lb 2oz) caster sugar sugar, glucose and 200ml (7fl oz) water. incorporated. Pour in the vanilla and
 4 tsp liquid glucose 6 Keep the heat on medium until the whisk for another 10 minutes.
 2 large egg whites sugar has dissolved. 11 Scrape the mixture into the tin lined
 1 tbsp vanilla extract 7 Now turn up the heat and boil with toasted coconut. Spread evenly and
until it reaches the firm ball stage then top with the remaining coconut.
Preheat the oven to 170°C (325°F) on the sugar thermometer, about Leave to sit for two hours or until set.
or 150°C (300°F) fan forced. 125°C (250°F). If you don’t own a 12 Lift the marshmallow out of the
thermometer, then pour a little of the tin using the paper as handles. Set on
1 Spread the coconut out over two syrup into a cup of very cold water a chopping board and cut into 6cm
baking trays. Bake for about ten to and if it sets to a firm but flexible (21/2in) square pieces.
twelve minutes or until the edges ball, then it’s done. 13 Use a paper towel to wipe your knife
turn golden, stirring once to evenly 8 While the sugar is cooking, beat in between cutting so it’s not too sticky.
cook. Remove and let cool. the egg whites until stiff. A standing Roll the squares in the excess toasted
2 Line a 30 x 20 cm (12 x 8in) electric mixer is best for this but you coconut (from the tin) and coat all sides.
brownie tin or something similar in can use an electric hand mixer with a Store the marshmallows in a tin lined
size (it’s ideal if the tin has straight large bowl. with baking paper and covered for up
square corners) with baking paper. 9 After the syrup has reached the to one week.
3 Let the paper hang over the sides right temperature, pour it quickly
so you can lift out the marshmallows into a jug and start slowly drizzling MAKES: 30
later. Pour half of the coconut into it into the stiff egg whites as they PREP: 40 minutes, plus 2 hours setting.
the tin. whisk. Don’t worry about the hard COOK: 12 MINUTES

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EXCLUSIVE
EDITOR’S MAKE
JUST
PEACHY
I was lucky enough to make a tiny contribution to the Peach Life collaboration
display at Cake International this autumn, I made fifteen realistic peaches and I
have to say, they were a joy to make. Here’s how I did it:
1 Knead marzipan and roll into a peach 2 Apply peach, yellow and pink airbrush 3 Dust the darker pink and lighter yellow
sized ball, cupping hands to achieve a colour or edible paints in patches around elements for texture and to mat.
slight point at base (this will flatten but the peach.
helps achieve a realistic shape).
Using the end of a paintbrush or tool,
push a dip in the top and widen out an
inverted cone shaped dip. Lightly push
and drag your Dresden tool from the top
to the bottom of the peach on one side
and mark a short imprint on the opposite
side of the stalk. Cup the marzipan peach
and push the indent line together a little
then smooth and flatten the top a little.
If you would like to join a

cake collaboration, check
out The Cake Collective on
Facebook to meet other cakers
and see what collabs are open.
Cake collaborations are a fabulous way
to push your skills and try new ideas.
BONUS TEMPLATES
INK
ON ICING
Drawing on cakes is easier than you think and quite the new trend.
BONUS COLOUR INSPIRATION
BONUS SHOPPING
On your marks... get set... BAKE!

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Rolling pin, £12.99, Oh crepe tea towel, £10.00, Mixing bowl, £27.99,
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CUTE CAKE CARVING
MERRY
CHRISTMOUSE!
I’ve made this cute mouse for Cake Decoration and Sugarcraft magazine’s exciting
Christmas display at Cake International this year. These cheeky mice have been rifling
through the presents and have been caught red handed! Although I haven’t used cake
for this piece, you could substitute the RKT presents for mini cakes or you could place
this whole piece on top of a cake as a topper (maybe a square or rectangle decorated as a
present!). You can adapt the design with different colours and shapes for the presents or go
all out and make a really festive stocking design!
PREPARATION:
First, cover your board and leave to
dry, I have kept it simple in white so
that the stocking stands out.
MAKE A SUGAR MOUSE
Cake artist:
Lisa Elliott
YOU WILL NEED
EDIBLES:
 500g Rice Krispie Treat (RKT) visit our
blog for recipe
1 Mix your black and white modelling
 300g sugarpaste: white
 20g modelling paste: black (Saracino) paste, I have made a couple of mice, 4 Place the thinner ends of the feet
 300g modelling chocolate: white one that is pure grey and another that I underneath the legs and mark the
(Saracino) have purposely not mixed the black in toes with a sharp knife.
 50g modelling paste: pink (Saracino) completely to give a fur texture.
 150g modelling paste: white To make the first mouse body,
(Saracino)
roll around 60g into a large
 250g modelling paste: red (Saracino)
teardrop shape.
 green airbrush paint: red and metallic
green – see our amazing reader offer
on page??
 wafer paper sheets (I have used
yellow and blue but you can use
various colours to create your
wrapping paper and ribbons)
5 Take a small amount of grey and
 silver edible paint
 vodka
create two sausages that are thinned
 edible glue out at each end. Attach to the body
curving upwards.
EQUIPMENT:
 25cm (10in) round cake board
 wide paintbrush
 airbrush
2 Using your Dresden tool, mark
 sharp knife
 craft mat the hips and then smooth out with
 Dresden tool your fingers.
 small ball tool
 quilting tool 3 Roll two small pink teardrops for
 cocktail stick his feet, using the round edge of the
 rolling pin
Dresden tool push a notch into the 6 Take two small balls of pink and
 star stencil
underside of the larger end (this gives attach to the ends of the arm, using the
 ribbon for the board
 double-sided tape you a thicker end for the toes that Dresden tool push upwards underneath
 tinfoil curls over). the hand so that it curls over.
INTERMEDIATE
TECHNIQUES
Wafer Bow
Rice Krispie Treat
Sugar Mouse
MAKE THE PRESENTS AND STOCKING
12 Make the eye sockets with the

small ball tool.
7 Stick a cocktail stick down through 16 Using RKT, create some small
the middle of the body. shapes (different sizes) and place
on the board, roll out the modelling
chocolate and cover the RKT presents.
Once happy with the coverage, cut the
13 Place two small white balls of modelling chocolate to simulate the
modelling paste in the eye sockets foot end of the stocking.
and then add a small black dragee
in each for the pupils and pop a tiny
ball of pink on the end of his snout
8 For the mouse’s head, roll about for his nose.
25/30g of grey paste into an egg shape.
14 Take a small amount of grey paste

9 Using the back of your knife (or a and roll into a ball, flatten it out and
rolling pin) flatten the top of the head. cut in half to create the two ears.
17 Roll out the red modelling paste

and cover the stocking, ensuring that
you create the longer section of the
stocking and prop it up with RKT or
10 Using your fingers, pull the thinner polystyrene shapes. Neaten edges
end to a point and curve it upwards. with the Dresden tool.
15 Pull the edges of the ears together

11 Use the knife to create a line in the to create the inner ear and attach 18 Create some wrinkles in the fabric
middle of the nose. with edible glue to the head. with the Dresden tool. ➜
CUTE CAKE CARVING
23 Make some small stocking filler

19 Place some rolled red modelling presents and wrapped them in wafer 27 Airbrush some more wafer paper
paste underneath the entrance to the paper to give the effect of wrapping with red paint, carefully. Paint both
stocking and cut around it to create paper. Make sure you work quickly sides of the paper.
the 3D effect of the open stocking. once you’ve wet the paper and
carefully as the wafer paper will go
sticky and easily tear.
20 Using the quilting tool, add seams

where the fabric meets. This can
be random (you won’t always see
stitching on fabric). 24 Using RKT I have created another 28 Cut into small strips, before
present to add to the board. Cover the they have dried and set, wet one
MAKE WAFER PAPER RIBBONS
RKT box in white paste. end of each of the strips and
create small loops.
21 Now for the wafer paper ribbons

and paper. Take some strips of wafer
paper and using your wide brush and
some vodka mixed with paint (silver in
this case), carefully paint the strips to 25 Gently wet some more wafer paper
create wrapping ribbons. and carefully cover the box. Try to 29 Cut two longer strips and attach
wrap the edges like an envelope (the to the present in a cross to create the
same way you would wrap a present). wrapping ribbon. Add the loops to the
middle of the cross to create the bow.
MAKE THE SECOND MOUSE
30 Repeat the earlier steps and make

22 I made some silver ones and a second mouse’s head. Make part of
some blue ones that I left to set over 26 To give that metallic wrapping the second mouse’s body using 25g
some scrunched tin foil to give some paper sheen, I airbrushed it with of grey paste rolled into an elongated
movement. metallic green and left to dry. egg shape.
31 Flatten the smaller end of the body
and place it inside the entrance of
the stocking, add the mouse’s head
pointing upwards and cover partially
with one of the ribbons made earlier.
32 Place the complete mouse at the

entrance of the stocking (in front of the
hiding mouse) and decorate the top of
the stocking with some more ribbon.
Roll out tail using pink modelling paste
and curve it around the entrance.
33 Using the airbrush, enhance the

creases on the stocking with red and
on the board spray some random stars
to add interest. Place the ribbon on
the board using double sided tape.
I’ve used gold overlaid with a red
“Merry Christmas” ribbon.
BONUS SLICE OF SOCIAL
Slice of Social
@mandiebakes
@vegan.food.diary_
@harrietalicecakedesign
CMYK / .ai CMYK / .ai CMYK / .ai
@peggyporschenofficial @samanthavandepoll
Follow us Join us Follow us Join us

@cakedecmagazine @cakedecorationandsugarcraft @cakedecmag @cakedecorationmagazine
SHOWSTOPPERS
Cake International 2018

Gallery
BONUS TEMPLATES
BONUS SHOPPING
Novelty baubles
Brand new from the National Theatre Bookshop, these fun and festive
baubles will keep your Christmas tree full of colour – they are certainly a
talking point! Visit shop.nationaltheatre.org.uk to view the whole range.
Avocado Christmas bauble, Banana split Christmas bauble, Bowie ornament Christmas bauble, Double cheese burger
£14.00 £16.00 £16.00 Christmas bauble, £10.00
Cotton candy Christmas bauble, Pink garden cabbage Christmas bauble, Gherkin Christmas bauble,
£16.00 £8.00 £8.00
Ramen Christmas bauble, Short stack pancakes Prince ornament Sushi platter
£16.00 Christmas bauble, £16.00 Christmas bauble, £16.00 Christmas bauble, £16.00
MAGIC CAKE MOMENTS
Making a piece of cake,

a cake for PEACE
Making a cake is an act to show how much you care and when you develop this from an occasional bake for family to a cake
business for weddings, events and special birthdays…that magic ingredient of ‘caring’ is still essential, as that is what makes
cake, art! Develop this passion for excellence and service further and you can raise awareness for causes, raise money
for charity or support people by offering your cake services. Michael kindly invited me to attend a private ‘Ceremonies des
Nations’ on 24th October, United Nations Day, which was held at the beautiful Mayoral offices in the heart of Brussels, where
several United Nations peacekeepers (Blue Caps) were decorated with the commemorative medal of peace.
For the full blog post go to - www.cakedecmag.uk/CakeKingBlog

with our opulent metallic food paint
Presenting our new look packaging! We’ve redesigned our whole range making it easier for
you to select your perfect shades. Our products have not changed, so you can unleash your
imagination and let your creativity sparkle just as always.
We decorated this stunning cake with our opulent metallic paint, which brings a new
dimension of indulgent metallic shine to your edible creations. Simply apply with a brush,
sponge or airbrush for a stunning metallic inish.
rainbowdust.co.uk RainbowDustLtd RainbowDustColours

With thanks to the incredible cake artist Paulin of Crummb
#colourshimmershine for allowing us to recreate her beautiful original design.

Best Selling Sugarcraft Magazine Issue 243: Festive Baking Ideas & Christmas Cake Decorating Tutorials

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BEST SELLING

GIVE THE FAMILY A DELICIOUSLY DECORATEDDCHRISTMAS

DECORATION & SUGARCRAFT

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Discover lots of new and exiting ways to add colour using

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me for giving! And sinc e you’re in

Judging the close competition

Wishing you and yours a

Join us Follow us Let us inspire InstaCake

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we featured you? Turn to page The Celtic Cakers take you on

10 SUBSCRIBE recipes. A delightful read for a

4 | December 2018 www.cakedecorationmagazine.co.uk

34 SPONSORED BY Culpitt 13 Wow with simple 22 Create clothes textures

40 CAKE CRAFT WORLD

42 INDIVIDUAL CHRISTMAS CAKES

52 FATHER CHRISTMAS CAKE

59 FAMILY FESTIVE CAKE

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Open for ideas, giveaways, competitions, products, news,

Get a FREE Cake Decoration

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Want your chance to have your cake featured? Simply tag us

@sweetboutique2018 @thecakerycup @tortofello

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GIFT 1 Get one of these stunning sets sent straight to

 High concentration pigment

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2 Colour 170g of white modelling

4 Roll out 20g of white modelling paste

1 Cover cakes, along with the board

14 | December 2018 www.cakedecorationmagazine.co.uk

9 Set aside three small and one large

14 Use a little royal icing to attach the

15 For the rocks, shape 8g of white

www.cakedecorationmagazine.co.uk December 2018 | 15

20 Create a second smaller bird

21 Roll 5g of shadow grey paste into a

30 Paint a line of glue around the joins

27 Bend the narrow end upwards.

28 Glue the body in place on top of

16 | December 2018 www.cakedecorationmagazine.co.uk

34 To make the antlers, take two

Adapt template size to suit your cake.

www.cakedecorationmagazine.co.uk December 2018 | 17

6 Pipe a little royal icing around the top

EQUIPMENT: 7 Pick up the netting and place the

8 Pipe a dot of royal icing onto the tree

1 Trace the star shape onto a bit of

9 If it’s dry, stick the star upright on

18 | December 2018 www.cakedecorationmagazine.co.uk

www.cakedecorationmagazine.co.uk December 2018 | 19

ORANGE AND POLENTA CAKE